Connetable, Scr. w. smoked beef, gar. w. cornucopias of
smoked beef around.
Conti, Po. on lentils pu. colbert sauce.
Coque, a la, Boiled egg cooked from one to five minutes,
put in boiling water.
Coquelicot, Cooked in sweet peppers, unmold on can, w.
ch. pu. cream sa. around.
Coquelin, Shir, cooked in border of ch. fo. meat, broken
in thick cream. Baked.
Cotelette, Egg sal. chop shape, breaded English style.
Divers gar. and sa.
Crecy, Po. on sliced smothered carrots w. butter, cream
sauce around or shir.
Creme, All eggs cooked w. sweet cream, hard, sera, in
cocotte, etc.
Creole, Po. on risotto creole tom. sa. or om. fil. w. crdole
sa. scr. w, creole sauce.
— 44 —
EGGS
Cresfield, Sera. w. large crab meat saute in butter or
om. meat thickened w. cream sa.
Crevette, Shrimps. Om. sera. po. w. shrimps sa. or saL
(See crustaees salpicon).
Cromesquis, (Polish eroq.) egg sal. enclosed in caul,
fried in batter. Divers sa.
Croustade, Crust made in paste, bread, etc. Po. sera,
soft, divers gar. and sa.
Croutons, Bread cut in dice, fried in butter served for
om. sera.
Crusoe, Om. fil. w. moril, field mu. corn, thick gravy
around.
Czarlne, Use 4 lapwing eggs and one ch. gar. w. filet
of hazel grouse and truf., salmis sa. for om. or sera.
Dandigne, Cooked in mould sprinkled w. chopped par¬
sley, unmould on ch. pur. thick gravy around.
Danoise, Po. on salmon can. border w. caviar Colbert sa.
or cold on salmon salad border caviar jelly around.
Daumale, Sera. gar. w. veal kidney saute in center, tom.
pu. around.
Daumont, Cooked in dec. mould w. truf. and crawfish
tails, unmould on large mushrooms gar. around w. mu.
truf., crawfish quenelle, cardinal sa. sprinkled w. coral.
Dauphine, Po. breaded English style, fried, on dauphine
pot. supreme sa. w. chopped truf.
Dejardin, Om. fil. w. pounded tom. sliced mu. anchovies
in dice, Colbert sa. around.
Des> Pecheurs, Fisherman style, om. w. fish eggs, mari-
ni§re sauce, or era. W. fish eggs.
Des Princes, Om. fil. w. foi-g. mu. truf., sal. supreme
sa. w. puree of foi-g. around.
Diabfe, Po. deviled rolled bread crumbs, broiled quickly.
Deviled sa. around or bearnaise.
Diane, Po. on game pu. covered salmis sa. w. crescent
of truf. and white of eggs.
Dieppoise, Om. fil. w. mussels, shrimps, mu. Normande
sa. around.
Diplomate, Po. on art. bottom fil. Duxelle w. truf., truf.
sauce.
— 45 —
GANCEL’S CULINARY ENCYCLOPEDIA
Divorgons, Po. on art. bottom, supreme sa. on one and
cardinal sa. on the other, gar. w. bouquet of peas and
asp. tips.
D'Orsay, Po. on mu. pu. Chateau sa.
D’Orleans, Po. in crust, fil. w. ch. and tom. sal. covered
chivry sauce.
Dreux, (Cold) Po. on dec. mould and surrounded w. jelly,
unmould on aspa. salad or asp. in mould on can.
Drothingham, Mollet (soft) on can. gar. of smoked her¬
ring, covered w. white wine sauce.
Due (Petit), (Cold) mollet (soft) on dec. mould fil. w.
jelly unmould on aspa. salad or (hot) on foi-g. can.
covered supreme sa. w. truf.
Duchesse, Po. on Duchesse pot, covered sliced mu. w.
cream sa. and sprinkled truf. or in cocotte, surrounded
ch. fo. meat w. Duxelles and sweet cream.
Dufferin, Po. on large mu. covered cream sa. w. horse¬
radish.
Durand, Om. fil. w. mu. art, truf., mad. sa. w. tom.
bouquet aspa. tips each extremity.
Durs (Hard boiled), Eggs cooked 12 minutes only; if
cooked longer will turn black. Divers styles.
Page 19
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Connetable, Scr. w. smoked beef, gar. w. cornucopias of smoked beef around.
Conti, Po. on lentils pu. colbert sauce.
Coque, a la, Boiled egg cooked from one to five minutes, put in boiling water.
Coquelicot, Cooked in sweet peppers, unmold on can, w. ch. pu. cream sa. around.
Coquelin, Shir, cooked in border of ch. fo. meat, broken in thick cream. Baked.
Cotelette, Egg sal. chop shape, breaded English style. Divers gar. and sa.
Crecy, Po. on sliced smothered carrots w. butter, cream sauce around or shir.
Creme, All eggs cooked w. sweet cream, hard, sera, in cocotte, etc.
Creole, Po. on risotto creole tom. sa. or om. fil. w. crdole sa. scr. w, creole sauce.
— 44 —
Cresfield, Sera. w. large crab meat saute in butter or om. meat thickened w. cream sa.
Crevette, Shrimps. Om. sera. po. w. shrimps sa. or saL (See crustaees salpicon).
Cromesquis, (Polish eroq.) egg sal. enclosed in caul, fried in batter. Divers sa.
Croustade, Crust made in paste, bread, etc. Po. sera, soft, divers gar. and sa.
Croutons, Bread cut in dice, fried in butter served for om. sera.
Crusoe, Om. fil. w. moril, field mu. corn, thick gravy around.
Czarlne, Use 4 lapwing eggs and one ch. gar. w. filet of hazel grouse and truf., salmis sa. for om. or sera.
Dandigne, Cooked in mould sprinkled w. chopped par¬ sley, unmould on ch. pur. thick gravy around.
Danoise, Po. on salmon can. border w. caviar Colbert sa. or cold on salmon salad border caviar jelly around.
Daumale, Sera. gar. w. veal kidney saute in center, tom. pu. around.
Daumont, Cooked in dec. mould w. truf. and crawfish tails, unmould on large mushrooms gar. around w. mu. truf., crawfish quenelle, cardinal sa. sprinkled w. coral.
Dauphine, Po. breaded English style, fried, on dauphine pot. supreme sa. w. chopped truf.
Dejardin, Om. fil. w. pounded tom. sliced mu. anchovies in dice, Colbert sa. around.
Des> Pecheurs, Fisherman style, om. w. fish eggs, marinière sauce, or era. W. fish eggs.
Des Princes, Om. fil. w. foi-g. mu. truf., sal. supreme sa. w. puree of foi-g. around.
Diabfe, Po. deviled rolled bread crumbs, broiled quickly. Deviled sa. around or bearnaise.
Diane, Po. on game pu. covered salmis sa. w. crescent of truf. and white of eggs.
Dieppoise, Om. fil. w. mussels, shrimps, mu. Normande sa. around.
Diplomate, Po. on art. bottom fil. Duxelle w. truf., truf. sauce.
— 45 —
Divorgons, Po. on art. bottom, supreme sa. on one and cardinal sa. on the other, gar. w. bouquet of peas and asp. tips.
D'Orsay, Po. on mu. pu. Chateau sa.
D’Orleans, Po. in crust, fil. w. ch. and tom. sal. covered chivry sauce.
Dreux, (Cold) Po. on dec. mould and surrounded w. jelly, unmould on aspa. salad or asp. in mould on can.
Drothingham, Mollet (soft) on can. gar. of smoked her¬ ring, covered w. white wine sauce.
Due (Petit), (Cold) mollet (soft) on dec. mould fil. w. jelly unmould on aspa. salad or (hot) on foi-g. can. covered supreme sa. w. truf.
Duchesse, Po. on Duchesse pot, covered sliced mu. w. cream sa. and sprinkled truf. or in cocotte, surrounded ch. fo. meat w. Duxelles and sweet cream.
Dufferin, Po. on large mu. covered cream sa. w. horse¬ radish.
Durand, Om. fil. w. mu. art, truf., mad. sa. w. tom. bouquet aspa. tips each extremity.
Durs (Hard boiled), Eggs cooked 12 minutes only; if cooked longer will turn black. Divers styles.