Gancel's culinary encyclopedia of modern cooking

New Jersey, Po. on half broiled tom. bearnaise sa. on egg, tom. sa. around. New York Club, Om. fil. w. oyster crabs and oyster nuts thickened w. Newburg sa. Nigoise, Po. on bottom art. fil. pounded tom. covered mornay sa. browned in oven. Nicolas, Po. on bottom art. fil. mu. pu. covered supreme sa. sprinkled truf. and coral. Ninette, Po. on bun paste empty fil. mu. sal. w. cream, supreme sa. w. truf. Ninon, Po. in crust fil. w. asp. tips, chivry sa., slice truf. on top. Noailles, Om. fil. foi-g., cock’s combs and kidneys, sal. Supreme sa. bouquet of cock’s kidneys around. Nonette, Po. on tongue can. gar. w. tongue, force-meat quenelle nonette shape, bordelaise sa. Nordenskjold, Cold in mould surrounded w. jelly, slice of round boiled egg on bottom, center in yolk w. point of truf., po. or soft fil. w. jelly, unmould on tartalet paste w. ravigotte sa. Normande, Po. in crust fil. w. sal. of mussels, shrimps, mu. Normande sa. or flat om. w. sliced apples, saut§ in butter. Norvegienne, Cold mollet (soft) on anchovy can. covered w. mayonnaise w. whipped cream, sprinkled w. coral. Offenbach, In crust fil. sera. w. shrimps, tuna and an¬ chovies, tom. sa. around. Omelettes, (Omelets) All omelet fil. w. divers garnish¬ ing, indefinite variety. Orner Pacha, Shir, bottom fil. w. shredded smothered onions, covered grated cheese, baked. Opera, Shir. gar. w. asp. tips and ch. livers saut6, meat juice. Oranais, Po. in crust, fil. w. onions, ham., mu. sweet peppers sal., Colbert sa. — 54 — Orientale, Po. in crust fil. w. ch. green corn, green peppers sal., cream sa. w. tongue, green and sweet peppers cut in dice. Orleanais, Po. on can., fil. w. ch. pu., one covered Mar¬ engo sa., on other chivry sa. Oseille, (Sorrel) Om. shredded sorrel or soft on sorrel puree, etc. Ostendaise, Sera. in tartelet, crust fil. w. nuts of oysters. Poisson sa. w. fi-her. around. Otero Belle, Cooked or po. in baked pot. shell fil. w. ch. pu. w. sweet peppers in dice or in crust w. Maximilien sa. Oudinot, Hard stuf. w. yolk and duxelles w. truf. cov¬ ered w. cream sa. baked. Palermitaine, Cooked in mould, sprinkled w. tongue, un¬ moulded on crust, fil. w. macaroni and truf. w. butter, surrounded w. tom. sa. Pacha, Po. on lamb hash w. curry gar. egg plant and pounded tom. around. Parisienne, Om. fil. w. bottom art. and truf. cut in dice saute, surrounded with juice of meat. Parmentier, Om. w. pot. in dice cooked in butter, meat juice around. Pastourelie, Fried eggs w. salt pork gar. w. broiled kid¬ neys and field mu. surrounded w. meat juice. Patti, Po. on slice of foi-g. saute, truf. sa. Paysanne, Country style, flat om. w. salt pork and raw sliced pot. saute. Peluche, Om. w. chervil, Colbert sa. w. chervil around. Perigord, Om. or sera. w. truf. sliced truf. on top, meat juice. Perier, Cook one in green pepper and another in a sweet pepper on ch. pu., Parisienne sa. around. Petit Due, Po. on large mu. colbert sa. Petit Sale, All eggs w. bacon or salt pork. Piemontaise, Sera. w. white truf and grated cheese. Pietri, In cocotte fil. w. spaghetti, tongue truf sal. tom¬ ato sa. around. Plat, sur le, Cooked on special dish for shirred eggs, garnishing and sauce facultative. — 55 — Plaza, Po. on cauliflower pu. mornay sa. browned in oven.