Oils, essences and acids are distilled to obtain their
extractions and purification. Prohibition forbids the
publishing of any recipes for wines and liquors, such
as: Beers, wines, cordials, elixir, fruit wines, cock¬
tails., etc.
— 443
GAN CEL’S CULINARY ENCYCLOPEDIA
DEGREE COOKED SUGAR WITH SYRUP— weigher
Degree
Degree
Degree
Fahrenh.
Centigr.
La Nappe . . .
....20
Small thread
. . . .25
Small Thread
. . . , 215
101
Large thread
....30
Large thread
....217
102
Little Pearl .
....33
Little Pearl .
....220
105
Large Pearl .
....35
Large Pearl .
....222
106
The Blow . . .
....37
The Blow ...
....230
110
Large Blow . .
. , . .38
Small Blow .
....236
115
Small Ball ..
....39
Large Blow .
....248
120
Large Ball . .
....40
Small Crack
_ 290
143
Crack and Carmel, Large Crack.... 310 to 345
150
GREASE (Graisse)
Grease should be made more or less hard, but al¬
ways white and without any odor. The culinacry artist
always uses pure while grease.
Modelling grease— preparation
Composition: Mutton kidney fat 4 lbs., leaf lard 2
lbs., boric acid 30 grains, bicarbonate of soda V&
ounce, water 1 qt., cleaned and cut the grease in
dice, soak in water until white. Then put in pan w.
water, boric acid and bicarbonate soda. Cook slowly
in bain-marie. When the grease is dissolved, strain,
when cold pound, strain through fine hair sieve two
times. Knead. Keep in damp cloth. All receipts
from Mr. A. Escoffier, my former chef, who was an
artist in wax flowers.
Pedestal Grease, Preparation — Composition leaf lard
dissolved 2 lbs., Virgin wax y2 lb., stearin y2 lb., par¬
affine y2 lb., White of Whale y2 lb. Mixed after dis¬
solved, add leaf lard. Good for every decoration.
To compound Grease
Comp. Virgin Wax 1 lb., leaf lard 1 lb.. White of
Whale 1 lb. Dissolved in bain-marie. Very good for
leaves. Colored in green.
— 444 —
MISCELLANEOUS RECIPES I
, i
Flower Grease — Preparation , 3ti
Comp. Stearin y2 lb., White of Whale 4 ounces, Bal¬
sam Gum 1 ounce. Dissolved in bain-marie. Very
good for fine leaves of flowers.
Frying Grease. j‘„\
Frying grease is divided into 5 different kinds, such
as: oil, grease, lard, suet and clarified butter. For fry¬
ing, oil and liquid grease is best. In all fried articles
be careful not to color or burn. One can tell the degree
of the heat by the smoke. At 21Q degrees Fahrenheit
the smoke is claiidy and light, but becomes blue when
it attains the niaiimum degree. :
Degrees for hot grease
Fahrenbeit V Centigrade
Medium Burn Moyenne Ernie
Blitter , . ...> _ .......278 334 115 130
Grease of beef, mutton , ,
veal . ....i. .........334 437 130 150
Grease of stock . - - - .437 549 150 170
Grease of goose . . 480 602 230 260
Lard . . . ,,,,.549 671 170 200
THE APPROXIMATE QUANTITY TO BE USED
In Calculating for banquets and small parties,, always
figure out how much food to use for one person, for instance.
Relishes, Olives one gallon small 300, medium 220. Salted
almonds 350 to 400 to the quart, or six A la Carte ac¬
cording to price. Celery one stalk, cut in four, for two
persons A la Carte according to price.
Cocktails, Fruit, oyster or shell fish, 8 to 10 glasses per quart.
Supreme glasses 6 to 8 A la Carte according to price.
Butter, One pound 3 5 to 40 slices according to size, two
slices per person.
Bread, Two ounces per person.
— - 445 —
Page 218
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
Oils, essences and acids are distilled to obtain their extractions and purification. Prohibition forbids the publishing of any recipes for wines and liquors, such as: Beers, wines, cordials, elixir, fruit wines, cocktails., etc.
— 443
DEGREE COOKED SUGAR WITH SYRUP— weigher
Degree
Degree
Degree
Fahrenh.
Centigr.
La Nappe . . .
....20
Small thread
. . . .25
Small Thread
. . . , 215
Large thread
....30
Large thread
....217
Little Pearl .
....33
Little Pearl .
....220
Large Pearl .
....35
Large Pearl .
....222
The Blow . . .
....37
The Blow ...
....230
Large Blow . .
. , . .38
Small Blow .
....236
Small Ball ..
....39
Large Blow .
....248
Large Ball . .
....40
Small Crack
_ 290
Crack and Carmel, Large Crack.... 310 to 345
GREASE (Graisse)
Grease should be made more or less hard, but always white and without any odor. The culinary artist always uses pure while grease.
Modelling grease— preparation
Composition: Mutton kidney fat 4 lbs., leaf lard 2 lbs., boric acid 30 grains, bicarbonate of soda V& ounce, water 1 qt., cleaned and cut the grease in dice, soak in water until white. Then put in pan w. water, boric acid and bicarbonate soda. Cook slowly in bain-marie. When the grease is dissolved, strain, when cold pound, strain through fine hair sieve two times. Knead. Keep in damp cloth. All receipts from Mr. A. Escoffier, my former chef, who was an artist in wax flowers.
Pedestal Grease, Preparation — Composition leaf lard dissolved 2 lbs., Virgin wax y2 lb., stearin y2 lb., paraffine y2 lb., White of Whale y2 lb. Mixed after dis¬ solved, add leaf lard. Good for every decoration.
To compound Grease
Comp. Virgin Wax 1 lb., leaf lard 1 lb.. White of Whale 1 lb. Dissolved in bain-marie. Very good for leaves. Colored in green.
— 444 —
, i
Flower Grease — Preparation , 3ti
Comp. Stearin y2 lb., White of Whale 4 ounces, Bal¬ sam Gum 1 ounce. Dissolved in bain-marie. Very good for fine leaves of flowers.
Frying Grease. j‘„\
Frying grease is divided into 5 different kinds, such as: oil, grease, lard, suet and clarified butter. For fry¬ ing, oil and liquid grease is best. In all fried articles be careful not to color or burn. One can tell the degree of the heat by the smoke. At 21Q degrees Fahrenheit the smoke is claiidy and light, but becomes blue when it attains the maximum degree. :
Degrees for hot grease
Fahrenheit V Centigrade Medium Burn Moyenne Ernie
Blitter , . ...> _ .......278 334 115 130
Grease of beef, mutton , ,
veal . ....i. .........334 437 130 150
Grease of stock . - - - .437 549 150 170
Grease of goose . . 480 602 230 260
Lard . . . ,,,,.549 671 170 200
THE APPROXIMATE QUANTITY TO BE USED
In Calculating for banquets and small parties, always figure out how much food to use for one person, for instance.
Relishes, Olives one gallon small 300, medium 220. Salted almonds 350 to 400 to the quart, or six A la Carte ac¬ cording to price. Celery one stalk, cut in four, for two persons A la Carte according to price.
Cocktails, Fruit, oyster or shell fish, 8 to 10 glasses per quart. Supreme glasses 6 to 8 A la Carte according to price.
Butter, One pound 3 5 to 40 slices according to size, two slices per person.
Bread, Two ounces per person.
— - 445 —