FoodNet

Gancel's culinary encyclopedia of modern cooking

1920

Page 258

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Club Sandwich, 40c Fried Egg Sandwich, 20c trawberry Parfait and Whipped Cream, 20c Cafe Parfait and Whipped Cream, 20c Neapolitaine Ice Cream, 20c Vanilla and Strawberry Ice Cream, 20c Roman Punch, 20c French Pastry (1), 10c Cup Coffee and Cream, 10c Cup Chocolate and Cream, 10C — 514 — BIEL OF FARE Specialties (with explanation) MONDAY u : Minute Steak Saute, Bercy Thin Sirloin Steak Saute in Butter, flavored with Schal- lots, White Wine and Glaced Meat. Garnished with French Cepes and Potatoes Noisette. TUESDAY Sea Food a I’Orientale Lobster, Fresh Shrimps, Oysters, Clams, Green Peppers and Fresh Mushrooms, flavored with Sherry Sauce New- burg. Served in Casserolette. WEDNESDAY Turkey Hash, Sam Ward Breast of Turkey eut in dice. Served in Cream with Green and Red Peppers, Fresh Mushrooms; Potato Bor- dure ; Au Gratin. THURSDAY Sweetbread en Cocotte, Parislenne Braised, Served in Cocotte with Fresh Mushrooms, French Peas and Sauce Colbert. FRIDAY Spaghetti a la Tetrazzini Spaghetti in Cream with thick Julienne of Breast of Chicken and Fresh Mushrooms; Parmesan Cheese au Gratin. SATURDAY Noisette of Lamb, Gourmet Saute in Butter. Dressed on Artichoke Bottoms with Gourmet Sauce. Served under glass. Suggestions for Dinner a la Carte Petite Marmite, Farisienne 20 Creme de Celery, Croutons Souffles 30 Filet of Bass, Menagere 50 Broiled Salmon Maitre d’Hotel 50 Sandabs Saute, Meuniere 50 Rack of Lamb JardiniSre 75 Chicken Casserole, Modeme 2.00 — 515 — GAN CEL'S CULINARY ENCYCLOPEDIA Tranche of Sirloin Saute,. Chasseur 75 Casserolette of Sweetbreads, Gourmet 60 Royal Squab, Veronique 1.00 Veal Chops1. Florentine 50 Coupe Jacque 50 Spaghetti, Caruso 50 Cauliflower 25 New Peas, 40 Caramel Ice Cream 30 Mignoh of Beef, Massena 1.00 Breast of Chicken, Pascal 1.25 Prime Ribs of Beef 65 ■ Spaghetti, Italienne 45 Artichoke Hollandaise 40 Sweet Potato, Georgia 30 , Custard 25 Parfaits 40 Demi Tasse 15 Dinner Special a la Carte Consomme Royale-Frintaniere 15-25 Puree Faubonne 15-25 Baked Rock Bass, Italienne 60-100 Braised Sugar Cured Hamy Florentine 60-100 Larded Tenderloin of Beef, St. Germain 85-160 Noisette of Lamb, Massena 80-150 Sweetbreads GlacS Faloise 90-179 Squab en Casserole, F’ermiere 1Q0 Bavaroise aux Marrons, Creme Chantilly 20 Omelette Souffle au Cognac 60 French Pastry 15 Red Cherry Pie 15 Green Apple Pie 15 Menu for Table d’Hote Choice of Toke Point Oysters on Half Shell Oyster Cocktail Crab Cocktail Choice of Chicken Okra . Cream of Onion in Cup Chicken Broth Ripe Olives Salted Almonds BILL OF FARE Choice of” Filet of Sand Dabs Dugelere Lobster Dewey in Shell Striped Bass, Marguery - - Choice of Vol au Vent of Sweetbreads Braised Celery and Beef Marrow Choice of Roast Turkey Stuffed with Chestnuts, Cranberry Sauce Fried Squab Chicken in Butter Roast Suckling Pig, Apple Sauce Celery Victor Sweet Potatoes Risolle French Peas ' Choice of Frozen Nesselrode Pudding Cafe Parfait Plot Mince Pie English Plum Pudding, Hard Sauce Special Cakes Coffee Table d’Hote. Celery Radishes Consomme Green Onions Marie Louise Olives Filet of Sole Mornay Hashed Creamed Potatoes Slice Tenderloin Saute, Minute Asparagus in Butter Roast Squab Chicken with Watercress French Pastry Ice Cream Cheese and Crackers Demi Tasse Wine — Red or White GANCEL’S CULINARY ENCYCLOPEDIA