Favart, Hot Poa. in crust, emptied french bun, gar.
w. candied chestnuts, apricot sa. w. chestnut pu.
Favorite, Hot. Poa. Cov. w. frangipane ere. w. chopped
pistachio, dipped in frying batter, fried, divers sa.
Felicia, Cold. Poa. on Viennoise ere. cov. w. whipped
ere. gar. according to fruit around.
Femina, Cold. Poa. steeped in Curasao in cup crust, fil.
w. orange ice cream.
Feu d’Enfer, Hot. All fruit, poa. cov. divers liquor and
sugar, burned on table.
Flambe, Hot. All fruit poa. w. syrup, divers liquors,
burn on table.
Flan, Open pie gar. w. fruit according to name.
Flamri, Cold. Bavaroise of semolina w. white wine and
water. Cov. w. raw pu. of fruit.
Florentine, Cold. Poa. on , border of farina w. wine,
bavaroise fruit sa.
Fraisalia, Cold Poa. in crust, or in emptied Savarin
paste or Bavaroise w. fruit, gar. w. whipped ere.
around.
Frappe, Cold. Poa. wThole or emptied and refilled w.
ice cream, salpicon or ere., partly frozen.
French Toast, Gar. w. fruits or jam. (See pain perdu.)
Fruits, All fruits, poa. pu. jelly, salpicon syrup, accord¬
ing to fruit.
Gabriel le or Gaby, Hot. Poa. on border of apple char¬
lotte gar. w. fruit salpicon, thick cream of almonds,
dec. w. cherries.
Gelee, “Jelly”. Cold. 1 lb. 10 ounces sugar, 1 qt. juice✪ Gelee.
(See Geillee according to fruit.
Georgette, Cold. Poa. in emptied pineapple fil. w. ba¬
varoise pineapple.
Gratine, Hot poa. fruit on biscuit. Cov. frangipane and
pounded macaroons. Baked, fruit sa.
Greque, Greek. Cold. Poa. on vanilla rice w. cooked
fresh figs, fruit sa. w. Kirsch.
Helene, Cold. Poa. on vanilla ice cream, hot' chocolate
sa. Candied violets.
Hilda, Cold. Fruit souffle. Gar. w. strawberries, rasp¬
berry sa. around.
— 401 —
GANCEL’S CULINARY ENCYCLOPEDIA
Imperatrice, Cold. Poa. fruit on rice, biscuit or vanilla
ice cream, dec. fruit sa. w. kirsch or bavaroise w.
rice. fil. w. salpicon of fruit.
Irene, Cold poa. emptied, refilled w. vanilla ice cream
mixed w. juice of fruit.
Italienne, Cold, sliced Eugenia w. maraschino on Ita¬
lian water ice, Cream Chantilly around.
Joe, Cold fruits steeped w. kirsch and maraschino, in
crust, generally strawberries and oranges.
Joinviiie, Cold poa. between sliced savarin cake, cov.
Chantilly ere. dec. chocolate pastiles and fruit sa.
around.
Jubile, Hot cherries poa. thi. currant jelly, burned w.
kirsch.
Juive, Hot cocotte surrounded noodle paste, filled apple
marmalade w. raisins, spices, malaga wine cov. w. pie
paste, baked. ;
Lerina, Cold poa. pickled in Lerina liquor* ;
Liqueur, Cold, fresh fruit pickled in liquor, or poa. w.
fruit sa. or liquor burned.
Lombarde, Cold poa. on rice cov, w. Chantilly ere. w.
maraschino.
Louise, Cold poa. fruits, emptied gar. w. blended ice
cream.
Lyonnaise, Hot crust or silver timbale, fil. w. fruits and
icing chestnuts, fruit sa. w. kirsch.
Macedoine, Hot or cold, fruit salad steeped according to
liquor you desire, thi. syrup or fruit sa. (See salad),
dec. w. orange, orange sa.
Served in glass or crust. -
Madere, Hot poached on sliced browned biscuit, dec.
syrup w. madeira or in crust.
line around, fil. w. fruit salpicon, fruit sa. w. liquor.
Marechale, Hot, poa. fruit in emptied French bun, pra-
Maltaise, Cold poa. on rice w. preserved orange peel.
Page 196 · 1 recipe record on this page
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
Favart, Hot Poa. in crust, emptied french bun, gar. w. candied chestnuts, apricot sa. w. chestnut pu.
Favorite, Hot. Poa. Cov. w. frangipane ere. w. chopped pistachio, dipped in frying batter, fried, divers sa.
Felicia, Cold. Poa. on Viennoise ere. cov. w. whipped ere. gar. according to fruit around.
Femina, Cold. Poa. steeped in Curasao in cup crust, fil. w. orange ice cream.
Feu d’Enfer, Hot. All fruit, poa. cov. divers liquor and sugar, burned on table.
Flambe, Hot. All fruit poa. w. syrup, divers liquors, burn on table.
Flan, Open pie gar. w. fruit according to name.
Flamri, Cold. Bavaroise of semolina w. white wine and water. Cov. w. raw pu. of fruit.
Florentine, Cold. Poa. on , border of farina w. wine, bavaroise fruit sa.
Fraisalia, Cold Poa. in crust, or in emptied Savarin paste or Bavaroise w. fruit, gar. w. whipped ere. around.
Frappe, Cold. Poa. wThole or emptied and refilled w. ice cream, salpicon or ere., partly frozen.
French Toast, Gar. w. fruits or jam. (See pain perdu.)
Fruits, All fruits, poa. pu. jelly, salpicon syrup, accord¬ ing to fruit.
Gabrielle or Gaby, Hot. Poa. on border of apple char¬ lotte gar. w. fruit salpicon, thick cream of almonds, dec. w. cherries.
Gelee, “Jelly”. Cold. 1 lb. 10 ounces sugar, 1 qt. juice. (See Geillee according to fruit.
Georgette, Cold. Poa. in emptied pineapple fil. w. ba¬ varoise pineapple.
Gratine, Hot poa. fruit on biscuit. Cov. frangipane and pounded macaroons. Baked, fruit sa.
Greque, Greek. Cold. Poa. on vanilla rice w. cooked fresh figs, fruit sa. w. Kirsch.
Helene, Cold. Poa. on vanilla ice cream, hot' chocolate sa. Candied violets.
Hilda, Cold. Fruit souffle. Gar. w. strawberries, rasp¬ berry sa. around.
— 401 —
Imperatrice, Cold. Poa. fruit on rice, biscuit or vanilla ice cream, dec. fruit sa. w. kirsch or bavaroise w. rice. fil. w. salpicon of fruit.
Irene, Cold poa. emptied, refilled w. vanilla ice cream mixed w. juice of fruit.
Italienne, Cold, sliced Eugenia w. maraschino on Ita¬ lian water ice, Cream Chantilly around.
Joe, Cold fruits steeped w. kirsch and maraschino, in crust, generally strawberries and oranges.
Joinville, Cold poa. between sliced savarin cake, cov. Chantilly ere. dec. chocolate pastiles and fruit sa. around.
Jubile, Hot cherries poa. thi. currant jelly, burned w. kirsch.
Juive, Hot cocotte surrounded noodle paste, filled apple marmalade w. raisins, spices, malaga wine cov. w. pie paste, baked.
Lerina, Cold poa. pickled in Lerina liquor;
Liqueur, Cold, fresh fruit pickled in liquor, or poa. w. fruit sa. or liquor burned.
Lombarde, Cold poa. on rice cov, w. Chantilly ere. w. maraschino.
Louise, Cold poa. fruits, emptied gar. w. blended ice cream.
Lyonnaise, Hot crust or silver timbale, fil. w. fruits and icing chestnuts, fruit sa. w. kirsch.
Macedoine, Hot or cold, fruit salad steeped according to liquor you desire, thi. syrup or fruit sa. (See salad), dec. w. orange, orange sa.
Served in glass or crust. -
Madere, Hot poached on sliced browned biscuit, dec.
syrup w. madeira or in crust.
line around, fil. w. fruit salpicon, fruit sa. w. liquor. Marechale, Hot, poa. fruit in emptied French bun, praline. Maltaise, Cold poa. on rice w. preserved orange peel.
Records on this page
Gelee