Croutons, bread cut in small cubes, fried in butter,
souffle cream puff paste, pearl-sized, browned in oven.
Diablotin, small round french bread toasted fil. w. be¬
chamel and grated cheese w. plenty cayenne pepper.
Ephemere, Cream puff paste w. cheese meat glace,
cooked in consomme, strain through the collander or
pastry pan, crocknel shape; baked.
Fromage, Cheese, swiss or parmesan, grated, served
separately.
— 63 —
GANCEL’S1 CULINARY ENCYCLOPEDIA
Pain, Of chicken, game, fish, etc. (See fo-meat) accord¬
ing to the soup, or French bread.
Pancake, Or crepes w. out sugar, shredded, stuffed,
cul according to the soup.
Peluche or Chervil, Only leaves of chervil used.
Profiterols, Small cream puff paste, baked, stuf, w. ch.
or game pur6 o.r veg. according to the soup.
Quenelle, Ch. game, meat, fo-meat, round, long, chenille.
Souffle, (See Croutons) According to the soup.
Spaetzel, Suabian style, flour and egg (See farinaceous).
Timbale, (Same as Pain.)
Turtle Herb, Use for green turtle, basil, majoram,
mint, fennel, rosemary, sage, thym, burned lettuce.
Varsovienne, Biscotte w. savarin paste cut in lozenges.
Zwieback or Biscotte, Special bread, sliced brown in
oven on both sides. (See farinaceous.)
SOUP THICK AND CLEAR
Abbreviations: Asp. asparagus; ch. chicken; chif.
chiffonade; cl. clear; con. consomme; cru. crust; ere.
cream; gar. garnishing; jul. julienne; foi-g. foie-gras;
mu. mushrooms; quen. quenelle; sou. souffle; po. pot-
age; pot. potatoes; stuf. stuffed; th. thick; tom. tom¬
atoes; truf. truffles; veg. vegetable; w. with.
Abd el Kader, Ch. gar. w. timbale of game, small balls
of carrots-, turnips and green peas.
Adelina, Ch. gar. w. ch. que. small balls of carrots, Royal
of chestnuts, green peas.
Agnes So re I, Cre. of ch. and mu. gar. w. jul. of ch. tongue
and mu.
Ailerons, Ch. gar. w. boneless ch. wings stuf. and sliced.
Albion, Ch. gar. w. jul. of ch. truf. que., foi-g., asp. tips.
Alenois, Cre. of water-cress gar. w. croutons- souffles.
Alexandre, Cl. ch. w. tapioca gar w. ch. quenelles, jul.
of ch. chiffonades of lettuce.
Alexis, Cre. of crawfish and lobster, gar. w. lobster cut
in dice and stuf, crawfish head.
Algerienne, Th. sweet pot. puree gar. w. jul. of pistachio
and croutons souffle.
A I'Allemande, Soup w. leeks, celery, pot., onions, all
sliced, fresh noodles, cooked in the soup.
SOUPS
Alliance, Ch. gar. w. fancy veg. and for-meat quenelle
or timbales, 3 different' colors.
Alsacienne, Ch. gar. w. foi-g. quen., fresh choucroute,
potatoes gnoquis. (See gnoquis farinaceous.)
Amazone, Cre. of ch. and alligator pears, gar. w. rice
and crust sou.
Ambassadeur, Pu. of fresh green peas w. sorrel chif.
and rice w. liaison.
Ambassadrice, Ch. gar. w. royal of tom. of truf, and
green peas, jul. of ch. and mu.
Americain, Half cream of lobster and half cream of
tom. gar. w. tapioca pearls and lobster in dice.
Ancienne, Ancient style. A famous French home soup,
w. beef, vegetables and chicken, cooked slowly
Andalouse, Th. cre, of green corn and tom. gar. w. cru.
souf. or con. tapioca gar. w. royal of tom. jul. of ham,
cucumber balls and rice.
Angevin, Ch. gar. w. boneless stuf. turkey wing tip
sliced and stuf. pancake cut 25 cent size.
Antonelli, Gar. w. emptied truf. fil. w. f.-gras pu. and
cock’s kidneys and combs, stars of noodle paste.
Arcadienne, Th. cream half oatmeal, half celery, gar. w.
cru. souf.
Page 29
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
Croutons, bread cut in small cubes, fried in butter, souffle cream puff paste, pearl-sized, browned in oven. Diablotin, small round french bread toasted fil. w. be¬ chamel and grated cheese w. plenty cayenne pepper. Ephemere, Cream puff paste w. cheese meat glace, cooked in consomme, strain through the collander or pastry pan, crocknel shape; baked.
Fromage, Cheese, swiss or parmesan, grated, served separately.
— 63 —
Pain, Of chicken, game, fish, etc. (See fo-meat) accord¬ ing to the soup, or French bread.
Pancake, Or crepes w. out sugar, shredded, stuffed, cul according to the soup.
Peluche or Chervil, Only leaves of chervil used. Profiteroles, Small cream puff paste, baked, stuf, w. ch.
or game pur6 o.r veg. according to the soup. Quenelle, Ch. game, meat, fo-meat, round, long, chenille. Souffle, (See Croutons) According to the soup. Spaetzle, Swabian style, flour and egg (See farinaceous). Timbale, (Same as Pain.)
Turtle Herb, Use for green turtle, basil, marjoram, mint, fennel, rosemary, sage, thym, burned lettuce. Varsovienne, Biscotte w. savarin paste cut in lozenges. Zwieback or Biscotte, Special bread, sliced brown in oven on both sides. (See farinaceous.)
SOUP THICK AND CLEAR
Abbreviations: Asp. asparagus; ch. chicken; chif. chiffonade; cl. clear; con. consomme; cru. crust; ere. cream; gar. garnishing; jul. julienne; foi-g. foie-gras; mu. mushrooms; quen. quenelle; sou. souffle; po. potage; pot. potatoes; stuf. stuffed; th. thick; tom. tom¬ atoes; truf. truffles; veg. vegetable; w. with.
Abd el Kader, Ch. gar. w. timbale of game, small balls of carrots-, turnips and green peas.
Adelina, Ch. gar. w. ch. que. small balls of carrots, Royal of chestnuts, green peas.
Agnes So re I, Cre. of ch. and mu. gar. w. jul. of ch. tongue and mu.
Ailerons, Ch. gar. w. boneless ch. wings stuf. and sliced. Albion, Ch. gar. w. jul. of ch. truf. que., foi-g., asp. tips. Alenois, Cre. of water-cress gar. w. croutons- souffles. Alexandre, Cl. ch. w. tapioca gar w. ch. quenelles, jul.
of ch. chiffonades of lettuce.
Alexis, Cre. of crawfish and lobster, gar. w. lobster cut in dice and stuf, crawfish head.
Algerienne, Th. sweet pot. puree gar. w. jul. of pistachio and croutons souffle.
A I'Allemande, Soup w. leeks, celery, pot., onions, all sliced, fresh noodles, cooked in the soup.
Alliance, Ch. gar. w. fancy veg. and for-meat quenelle or timbales, 3 different colors.
Alsacienne, Ch. gar. w. foi-g. quen., fresh choucroute, potatoes gnoquis. (See gnoquis farinaceous.)
Amazone, Cre. of ch. and avocado pears, gar. w. rice and crust sou.
Ambassadeur, Pu. of fresh green peas w. sorrel chif. and rice w. liaison.
Ambassadrice, Ch. gar. w. royal of tom. of truf, and green peas, jul. of ch. and mu.
Américain, Half cream of lobster and half cream of tom. gar. w. tapioca pearls and lobster in dice.
Ancienne, Ancient style. A famous French home soup, w. beef, vegetables and chicken, cooked slowly.
Andalouse, Th. cre, of green corn and tom. gar. w. cru. souf. or con. tapioca gar. w. royal of tom. jul. of ham, cucumber balls and rice.
Angevin, Ch. gar. w. boneless stuf. turkey wing tip sliced and stuf. pancake cut 25 cent size.
Antonelli, Gar. w. emptied truf. fil. w. f.-gras pu. and cock’s kidneys and combs, stars of noodle paste.
Arcadienne, Th. cream half oatmeal, half celery, gar. w. cru. souf.