Gancel's culinary encyclopedia of modern cooking

Duse. Po. in crust fil. w. sal. milanaise covered Mornay sa. w. tom. browned in oven. Duvivier, Om. fil. w. pounded fresh tom. and grated swiss cheese. Ecarlate, Po. on can. w. sliced smoked tongue, covered w. all. sa. w. chopped tongue or cooked in mould sprinkled w. tongue, ecarlate sa. Ecossaise, Po. on can. covered bearnaise sa. w. brunoise. Edison, Po. on ch. pu. truf. sa. Egyptienne, Po. on jerusaleme art. puree soubise sa. w. truf. Elisabeth, Po. on bottom art. fil. sliced truf. thickened w. all. sa. covered mornay sa. browned. Elliot, Scr. on rice border w. sliced mu. thick gravy. Emilie, Om. fil. w. vanilla cream w. candies, fruits cut in dice, dec. w. fruit on top sabayon in kirsch around. Esau, Shir. fil. w. lentil w. salt pork, eggs broken on top. Escallop, Shir. cov. divers sa. and gar. or sliced. — 46 — Esmeralda, Po. on foi-g. can. Maximilien sa. sprinkled truf. and white of eggs. Espagnole, Om. fil. w. Spanish gar. (See Creole) or fried in oil w. sliced ham, tom. sa. Estragon, Po. on can. w. meat juice w. taragon, or on dec. mould w. taragon fil. w. jelly. Eugenie, Po. on large mu. fil. w. sliced mu. in cream, or in crust, gar. w. creamed mu. under bell. Farci, All eggs w. various stuffing, hot and cold, accord¬ ing to name. Fedora, Hard stuf. w. ch. sal. breaded English style, fried on mu. pu. meat juice. Figaro, Shir. w. Spanish sausage, Montebello sa. or cold. Po. on can. w. cooked Spanish ham, figaro sauce. Filles, Stringed eggs, yolks beaten dropped through strainer into boiling water, cool and drain, used for gar. Fines-Herbs, All eggs w. fi-herbs shredded, not chopped. Finoise, Po. on can, covered w. tom. sa. w. chopped green and sweet peppers w. chives. Flora, Po. on can one covered Hollandaise sa. w. chop¬ ped truf., the other w. Montebello sa. w. chopped parsley. Floreal, Po. on fresh green peas pu. gar. w. bouquet of new vegetables. Bearnaise sa. Florentine, Po. on spinach in branch covered mornay sa. browned in oven. ‘Florida, Po. on cake of sweet pot., tom. sa. Foi e-de-Vo lai lie (Chicken livers), All eggs gar. w. ch. livers saute w. mad. sa. Forestiere, Om. fil. w. cepes, moril filed mu., meat juice and fi. her. Fourree, All omelets stuffed filled, gar. and sa. accord¬ ing to name. Francfort, Sera. w. francfort sausage. Frederic, Sera. w. green corn gar. in center w. ch. liver Frits, All eggs fried in oil and rolled or fried in pan w. butter, gar. and sa. according to name. Fromage, (Cheese) Po. om. sera. w. grated cheese. Frou-Frou, (Cold) Po. chaud froid sa. dec, on green vegetable salad, jelly around. Fruits, Om. fil. w. divers salpicon of fruit, syrup, cream sa. or liquors. Gabrielle, Cooked in mould, sprinkled w. coral, sur¬ rounded fish fo-meat, mousseline sa. Gambetta, Oval fried eggs in pan. and can. chopped parsley on one yolk, ring of truf. on other, choron sa. around. Garcia, Fried in oil on can. w. ham, tom. sa. w. garlic and chopped parsley. Gauloise, Po. on ham, pu. gar. cock’s combs and kidneys, tom. sa. Geant, Giant egg cooked in bladder, yolk cooked fifst, then put in large bladder put in white (beaten very light) boil 20 minutes, divers gar. and sa. Genoise, Hard stuf. w. yolk and bread crumbs, anchovies fi-her. covered Mornay sa., baked, or omelet -same Lafrittata.