To chill Champagne use rock salt and pounded ice.
Put bottle in a cooler made of silver, or galvanized
zinc, fill with rock salt and ice up to the neck, stirring
continually the mixture right and left. 12 to 15 minutes
are sufficient to chill the Champagne. To keep it cool
— 439 —
GAN CEL’S CULINARY ENCYCLOPEDIA
put in salt and ice §0 to 30 minutes before serving.
When one is very much: in a hurry put the cooler, al¬
ready prepared, on the fire and turn; in five minutes
the Champagne is chilled.
CLARIFYING OF WINE
(Collage et Clarification du Vin)
Very often wines are net clear and must be clarified.
The best substances for clarifying wines are: Fresb
whites of eggs beaten with a little salt, blood of beef
freshly killed, cool with salt, and the wine which is to
be clarified, or fish gelatine. No matter what the clari¬
fication is, proceed in the same manner; melt the subs¬
tance, mix with the wine and pour into the hole of
the barrel, take a long split stick, stir very well, and
let repose 15 days.
MISCELLANEOUS RECIPES
Aromatic, Aromatics are a vegetable substance, which
have an agreable penetrating odor* Aromatics, no
matter in which manner they are employed are very
important and one should know how to use them.
Savory
Name Anise, Bay leaves, Chili Sauce, Cloves, Celery,
Coriander, Curry Garlic, Catsup, Kitchen Bouquet, Nas-
turium seeds (Capers), Onions, Parsley, Pepper, Pi-
mientos, Sage, Shallots, Summer savory, Sweet Mar-
joran, Tabasco Sauce, Thyme, Worcestershire Sauce.
SEASONING (Assaisonnements)
All cooking should be well seasoned. No dish will
have any taste if it is not savoured well. That is to
say — the precise style of condimente, which is necessary
for each aliment.
SPICES (Condiments)
Spices are used as seasoning for mixed aliments,
aromatics, for sweetening, for slightly sour, for salted
articles: Spices are the most precious culinary article.
Choose spices which are good for the digestion. Fol¬
lowing are several recipes for spices:
— 440 —
MISCELLANEOUS RECIPES
Flavoring for svtfeet dishes
Vanilla, Almond, Cinnamon, Nutmet, Clove, Allspice,
Ginger, Wine, Mapple or Fruit syrup, Chocolate, Lemon,
and Orange (juice and rind). All other fruit or liquors.
SPECIAL SPICES FOR STEWS AND STUFFING
(Epices pour Ragout)
Thyme % ounce, bay leaves ^4 ounce, Majoram *4
ounce, Rosemary % ounce, nutmeg 1 ounce , cloves y2
ounce, red pimientos very dry, pounded strained. Keep
in closed box.
FOUR SPICES HOME STYLE
(Quatre Epices Menageresi)
Black pepper % ounce, Cayenne, Pimientos % ounce,
ginger 110 grains, cloves ounce when dry pound
strain. Keep in closed box.
FINE SPICES FOR GAME
(Epices fines pour Gibier)
Juniper berries iy2 ounces, Corriande y2 ounce, Mar-
joran % ounce, Thyme ^4 ounce, White pepper 1 ounce,
lemon peel 25 grain. Dry, pound, strain. Keep in closed
box, omit juniper berry, as the spice produces truffle
extract for stuffing.
SPICES FOR PORK BUTCHER OR STUFFING
(Epices de Charcuterie)
White pepper 10 ounces, red pimientos y2 ounce,
mace iy2 ounces, nutmeg % ounce, cloves % ounce,
thyme % ounce, cinnamon % ounce, bay leaves %
ounce✪ Special Spices for Stews and Stuffing, sage y2 ounce, majoran y2 ounce, rosemary %
ounce. Dry, pound, strain. Keep in bottle, closed well.
CAYENNE PEPPER (Poivre de Cayenne)
Used divers red strong guinea pimientos. When dry,
pounded or grind very fine. Keep in bottle or box.
PAPRIKA
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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
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To chill Champagne use rock salt and pounded ice.
Put bottle in a cooler made of silver, or galvanized
zinc, fill with rock salt and ice up to the neck, stirring
continually the mixture right and left. 12 to 15 minutes
are sufficient to chill the Champagne. To keep it cool
— 439 —
GAN CEL’S CULINARY ENCYCLOPEDIA
put in salt and ice §0 to 30 minutes before serving.
When one is very much: in a hurry put the cooler, al¬
ready prepared, on the fire and turn; in five minutes
the Champagne is chilled.
CLARIFYING OF WINE
(Collage et Clarification du Vin)
Very often wines are net clear and must be clarified.
The best substances for clarifying wines are: Fresb
whites of eggs beaten with a little salt, blood of beef
freshly killed, cool with salt, and the wine which is to
be clarified, or fish gelatine. No matter what the clari¬
fication is, proceed in the same manner; melt the subs¬
tance, mix with the wine and pour into the hole of
the barrel, take a long split stick, stir very well, and
let repose 15 days.
MISCELLANEOUS RECIPES
Aromatic, Aromatics are a vegetable substance, which
have an agreable penetrating odor* Aromatics, no
matter in which manner they are employed are very
important and one should know how to use them.
Savory
Name Anise, Bay leaves, Chili Sauce, Cloves, Celery,
Coriander, Curry Garlic, Catsup, Kitchen Bouquet, Nas-
turium seeds (Capers), Onions, Parsley, Pepper, Pi-
mientos, Sage, Shallots, Summer savory, Sweet Mar-
joran, Tabasco Sauce, Thyme, Worcestershire Sauce.
SEASONING (Assaisonnements)
All cooking should be well seasoned. No dish will
have any taste if it is not savoured well. That is to
say — the precise style of condimente, which is necessary
for each aliment.
SPICES (Condiments)
Spices are used as seasoning for mixed aliments,
aromatics, for sweetening, for slightly sour, for salted
articles: Spices are the most precious culinary article.
Choose spices which are good for the digestion. Fol¬
lowing are several recipes for spices:
— 440 —
MISCELLANEOUS RECIPES
Flavoring for svtfeet dishes
Vanilla, Almond, Cinnamon, Nutmet, Clove, Allspice,
Ginger, Wine, Mapple or Fruit syrup, Chocolate, Lemon,
and Orange (juice and rind). All other fruit or liquors.
SPECIAL SPICES FOR STEWS AND STUFFING
(Epices pour Ragout)
Thyme % ounce, bay leaves ^4 ounce, Majoram *4
ounce, Rosemary % ounce, nutmeg 1 ounce , cloves y2
ounce, red pimientos very dry, pounded strained. Keep
in closed box.
FOUR SPICES HOME STYLE
(Quatre Epices Menageresi)
Black pepper % ounce, Cayenne, Pimientos % ounce,
ginger 110 grains, cloves ounce when dry pound
strain. Keep in closed box.
FINE SPICES FOR GAME
(Epices fines pour Gibier)
Juniper berries iy2 ounces, Corriande y2 ounce, Mar-
joran % ounce, Thyme ^4 ounce, White pepper 1 ounce,
lemon peel 25 grain. Dry, pound, strain. Keep in closed
box, omit juniper berry, as the spice produces truffle
extract for stuffing.
SPICES FOR PORK BUTCHER OR STUFFING
(Epices de Charcuterie)
White pepper 10 ounces, red pimientos y2 ounce,
mace iy2 ounces, nutmeg % ounce, cloves % ounce,
thyme % ounce, cinnamon % ounce, bay leaves %
ounce, sage y2 ounce, majoran y2 ounce, rosemary %
ounce. Dry, pound, strain. Keep in bottle, closed well.
CAYENNE PEPPER (Poivre de Cayenne)
Used divers red strong guinea pimientos. When dry,
pounded or grind very fine. Keep in bottle or box.
PAPRIKA