Gancel's culinary encyclopedia of modern cooking

I have found your book, “Menu Terms,” ■which you kindly sent me sometime ago, of great assistance ana would like to obtain two more copies. Please send by mail or express and upon receipt of bill will remit for same. If you have new editions, please let me know. Upon my next visit to New York. I will try and drop in and see you. Yours, truly, C. E. S'CHAFFNER, * Steward. THE PLAZA New York City M. Joseph Gancel, Le 11 Decembre 1910. New York. Cher Monsieur, J’ai bie requ votre brochure “Menu Terms” dont je vous remercie infiniment. Je trouve cet ouvrage interessant, tres utile; il fait honneur a son auteur, que je felicite sincerement. Veuillet; agreer, Monsieur Gancel, mes civilites empressees. E. LAPERRUQUE. HOTEL KNICKERBOCKER New York City M. Joseph Gancel, New York City. Cher Monsieur, J’ai bien requ le “Ready Reference of Menu Terms” que vous m’aves envoye. Accepter, cher monsieur, mes meilleurs remerciements pour votre gentillesse avec mes compliments pour votre Encyclopedic que je trouve tres precieuse. A vous bien sincerement. j MALNATI Maitre^d’Hotel. — 524 — INDEX A Abalone, etc. ........... 165 Afternoon Tea Suggest tions - - - ........ 514 Aids for digestion . . . . . . 447 A la Garte Bill . . 520 Alimentation for Child 491 Armadill . . . . . 171 Aperitif . 429 Appert System - ...... 450 Approximate, quantity to used (The) . 445 Aromatic . . 440 B Badger . . . 171 Bamboo Chrysalis ....... 171 Barbecue ................ 151 Beef ... . . . 178 to 205 “ Time to cook ...... 213 <i Terms . 213 “ Chops, Noisette, ete. 214 “ Mignon, etc. ...... 187 “ Time to cook . 179 “ Broiled . . . 180 “ Roasted . 180 “ Saute . 180 “ Terms . 180 “ Miscellaneous ...... 183 Bill of Fare ............. 512 Bison and Buffalo ..... 172 Boil (How to) . . . 467 Boning, Larding and Braising . . 463 Bread.... . . 382 to 395 Brainsing Poeler or Breakfast . . • • 512 Broil (Plain Directions How to) - - ; . . 462 Buffet and Refreshments 434 Business. Men’s Luncheon 513 Butter . . 115 ' C Camel and Dromadery , .172 Canapes . . 16 Carve (How to) .'..T. . . . . 470 Castor . 172 Cellar (The) _ ...... 438 To decant Wines.. - 439 Champagne ........... 439 How to chill ........... 439 Pages Cereal . . 382 Cheese . . 395 Chicken . 265 “ Supreme & Breasts 286 Chemistry' of Cooking. . . . 457 Clams, Bivalves, Shel-: ' fish, Mollusks . 149 Cold Meats . . . 233 “ Beef _ ; 234 “ Veal - ... 234 “ Lamb . . 234 “ Pork . 234 “ Chicken .... 236 “ Game ...... 236 Goose Liver 236 Fish, etc. .. 237 Cold Sauce . 97 Cold Syrup . . . . 455 Cocktails . . 430 Coloring ................ 118 Coulis . 114 Crabs ............. _ 151 CrawT ish . . 153 Croquettes & Cromesquis 25 Crust 21 Culinary Evolution . . . . . 460 D Digestion . . . 493 Dinner Special a la Carte 516 Dogs . 172 Dressings, Divers ...... 316 Duck . 294 Duties of Head Waiters, Waitters>, Etc. ........ 484 E Eggs . . 37 to 61 Elephant . . ;...... 172 Entremets . 396 to1 414 Exotic Dishes . 170 . F Fish, Garniture and Fish in Oil .............. 453 Flavoring for Sweet line, Timbale and Que- 7 nelles ................ . 27 Frogs’ Legs ............. 154 Fry’ (How to) . . . . ... . 465 Clarifying of Wine - . . . 440 — 525 — INDEX (Continued) G Pages Game . 304 Game (Divers) . 479 Goose . . 396 Goose Liver . . . . 298 Grasshopper . . 173