Allumette, 0. Match sticks of puff paste with divers
stuffing or w. cheese.
Ambigu, C. Rich buffet of fancy assorted meat.
Amandes, C. Almonds, peeled, dried, gummed, salted,
browned in oven.
Americain C. Sweet mixed pickles in bottle.
Anchoyade, C. Anchovies puree and toast with sliced
onions and hard egg basted with olive oil.
Anchois, C. Anchovies Canape or medaillon shaped, in
salad, or served with divers stuffing.
Anguille, C. Eel in jelly. Pie or smoked.
Antipasti, C. Italian relishes, pickled fish (in can).
Artichokes, C. or H. Raw with pepper sauce or salad,
bottom cooked garnished divers style. Hot, garnished
with divers puree or salad. Greek style, C., scalded
pickled w. oil, vinegar, w. Jul., celery, carrots, spices.
Aspic, C. All meat, chicken, game, fish, in decorated
mould, with jelly.
Attereau, H. Oysters, chicken, sweetbreads, cooked on
skewer, enveloped Villeroy sauce, breaded English
style, fried, divers sauce.
Barquettes, H. and C. Small boat of paste, gar. with
caviar puree, salad, etc.
Beets, C. Pickled, sliced, in dice, salad, etc.
Beignets, H. Fritters, df fish, meat, vegetables, dipped in
batter, fried.
Beur recks, H. Turkish relishes, croquettes of cottage
cheese cigar shape enveloped in noodle paste, breaded
English style, fried.
Blinis, H. Small buckwheat cakes, made with yeast,
served with caviar.
Boeuf fume, C. Smoked beqf cornet-shaped or sliced.
Bondons, C. Cylindrical mould, filled with forcemeat,
poached. Divers sauce.
Bonne-Bouche, C. Cream puff filled with pur6e of foie-
gras mixed w. whipped cream.
— 8 —
RELISHES
Bouchees, H. and C. Small patties, round, square, oval,
filled with divers puree, or saipicon. (See under head¬
ing of Boucnees.)
Boudin, H. (Black) Blood pudding, broiled, fried with
divers garnisn. (White), chicken, fish, foie-gras,
game, forcemeat, divers sauce and garnishing.
Bouillarit, H. Small puff paste pattie£, divers garnishing.
Boutargue, C. Fish eggs, salted or smoked.
Bressoles, H. Oval mould filled with forcemeat, chicken,
game, etc., center filled with foie-gras. Breaded, Eng¬
lish style and fried. Divers sauce.
Brissotins, H. Cylindrical mould filled with force meat,
center removed and fined with divers saipicon,
breaaed Engiisn styie and fried.
Brochettes, H. Fish, shellfish, meat, game, etc. (See
Skewers.)
Buffet Russe, C. Russian relish, a special small buffet
in glass stand, garnished with divers Russian fish,
caviar, sigui, etc.
Caisse9, H. or C. Paper, porcelain or silver cases filled
with divers saipicon. (S'ee Saipicon.)
Canape, H. or C. Bread, cut divers form, garnished with
fish, chicken, foie-gras puree. (See Canap4.)
Cannelons, H. or C. Cone shape in puff paste filled
w. divers saipicon.
Capres, Caper buds, pickled
Caroline, Eclair filled with puree of chicken, foie-gras,
game, etc. glazed with chaudlfroid sauce.
Cassolettes, H. Silver, or small porcelain casserole, filled
with divers saipicon or other article.
Caviar, C. Served in special caviar glass, packed in
shaved ice on glass dish, gar. with chopped onion,
lemon, toast or Russian pancakes. (See Blinis.)
Celestines, C. Slices of foie-gras, enveloped with Mont-
glas sauce, breaded and fried. (See Saipicon Montglas)
Celery, C. In glass stands, branches stuffed with cheese,
cut in Julienne for salad, etc.
Cerises, C. Cherries, pickled in vinegar or salted.
Ciernikis, H. Russian cake with cheese, filled with
divers saipicon. (See Saipicon.)
Page 2
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
Allumette, 0. Match sticks of puff paste with divers stuffing or w. cheese.
Ambigu, C. Rich buffet of fancy assorted meat.
Amandes, C. Almonds, peeled, dried, gummed, salted, browned in oven.
Americain C. Sweet mixed pickles in bottle.
Anchoyade, C. Anchovies puree and toast with sliced onions and hard egg basted with olive oil.
Anchois, C. Anchovies Canape or medaillon shaped, in salad, or served with divers stuffing.
Anguille, C. Eel in jelly. Pie or smoked.
Antipasti, C. Italian relishes, pickled fish (in can).
Artichokes, C. or H. Raw with pepper sauce or salad, bottom cooked garnished divers style. Hot, garnished with divers puree or salad. Greek style, C., scalded pickled w. oil, vinegar, w. Jul., celery, carrots, spices.
Aspic, C. All meat, chicken, game, fish, in decorated mould, with jelly.
Attereau, H. Oysters, chicken, sweetbreads, cooked on skewer, enveloped Villeroy sauce, breaded English style, fried, divers sauce.
Barquettes, H. and C. Small boat of paste, gar. with caviar puree, salad, etc.
Beets, C. Pickled, sliced, in dice, salad, etc.
Beignets, H. Fritters, df fish, meat, vegetables, dipped in batter, fried.
Beur recks, H. Turkish relishes, croquettes of cottage cheese cigar shape enveloped in noodle paste, breaded English style, fried.
Blinis, H. Small buckwheat cakes, made with yeast, served with caviar.
Boeuf fume, C. Smoked beqf cornet-shaped or sliced.
Bondons, C. Cylindrical mould, filled with forcemeat, poached. Divers sauce.
Bonne-Bouche, C. Cream puff filled with pur6e of foiegras mixed w. whipped cream.
— 8 —
Bouchees, H. and C. Small patties, round, square, oval, filled with divers puree, or saipicon. (See under head¬ ing of Boucnees.)
Boudin, H. (Black) Blood pudding, broiled, fried with divers garnisn. (White), chicken, fish, foie-gras, game, forcemeat, divers sauce and garnishing.
Bouillarit, H. Small puff paste pattie£, divers garnishing.
Boutargue, C. Fish eggs, salted or smoked.
Bressoles, H. Oval mould filled with forcemeat, chicken, game, etc., center filled with foie-gras. Breaded, Eng¬ lish style and fried. Divers sauce.
Brissotins, H. Cylindrical mould filled with force meat, center removed and fined with divers saipicon, breaaed Engiisn styie and fried.
Brochettes, H. Fish, shellfish, meat, game, etc. (See Skewers.)
Buffet Russe, C. Russian relish, a special small buffet in glass stand, garnished with divers Russian fish, caviar, sigui, etc.
Caisse9, H. or C. Paper, porcelain or silver cases filled with divers saipicon. (S'ee Saipicon.)
Canape, H. or C. Bread, cut divers form, garnished with fish, chicken, foie-gras puree. (See Canap4.)
Cannelons, H. or C. Cone shape in puff paste filled w. divers saipicon.
Capres, Caper buds, pickled
Caroline, Eclair filled with puree of chicken, foie-gras, game, etc. glazed with chaudlfroid sauce.
Cassolettes, H. Silver, or small porcelain casserole, filled with divers saipicon or other article.
Caviar, C. Served in special caviar glass, packed in shaved ice on glass dish, gar. with chopped onion, lemon, toast or Russian pancakes. (See Blinis.)
Celestines, C. Slices of foie-gras, enveloped with Montglas sauce, breaded and fried. (See Saipicon Montglas)
Celery, C. In glass stands, branches stuffed with cheese, cut in Julienne for salad, etc.
Cerises, C. Cherries, pickled in vinegar or salted.
Ciernikis, H. Russian cake with cheese, filled with divers saipicon. (See Saipicon.)