— 9 — GANCEL’S CULINARY ENCYCLOPEDIA Cerneaux, C. Fresh green peeled walnuts, with sour grape juice. Champignons, C. Fresh mushrooms, cooked divers stuf- ing with anchovies, salad, etc., or Greek Style. (See mushrooms.) Chaud, C. Divers vegetables, highly seasoned. Choux, H. or C. Cabbage, white or red, in Julienne, cold slaw or pickled. Chow-Chow, C. Mixed vegetables pickled in mustard. Chutney, C. Indian relishes, Major Gray in bottle. Columbine, H. Divers salpicon between two layers of rice, breaded English style and fried. (See S'alpicon.) Concombre, C. Cucumber, sliced, salted, pickled, oil, cream and paprika, in dice for stuffing. Corbeilles, H., Paste basket filled with divers garnishing. Cornets, H. or G. Paste made cone shape, filled divers puree or salpicon or sliced smoked beef or salmon cone shape garnished with parsley. Cornichons, C. Pickled gherkins (See Gherkins) shaped in wooden-shoe form, filled divers salad. Cotelettes, H. or C. Chop-shaped forcemeat or salpicon, divers garnishing. (See under head of Croquettes or Forcemeat.) 1 Coulibiac, C. Russian pie w. sturgeon. Bun paste filled with visigha, cooked kashe, hard egg, onions, mush¬ rooms, fine herbs, all chopped. Crepes, H. Pancake without sugar, stuffed with divers pur de, cut in lozenges, breaded English style and fried. . Cretes de Coq, Cock’s combs (See Cock’s Comb) fresh or in bottles, , enveloped, Yilleroy sauce, breaded, English ‘Style and fried. Ch. kidneys same. Crevettes, H. or C. Shrimps (See Shrimps) salad, cock¬ tail. . - Cromequis, H. Salpicon enveloped, with caul, dipped in batter and fried, divers sauce. (S'ee Croquettes.) Croustade, H. Crust in paste filled with divers salpicon. (See S'alpicon.) Croquettes, H. Divers salpicon, breaded English style, Cruppo Chips, Made from Java, fried 10 seconds in hot grease✪ Cruppo Chips. Use for all soups, fish, meat, salads, savoury, etc. RELISHES Dartois, H. Puff paste garnished with divers forcemeat (See Forcemeat). Cut one inch square. Diplomate, C. Large dih, gar. w. decorated small fancy relishes. Dolphette, C. Divers salpicon crescent shape, breaded English style and fried. (See Salpicon.) Domino, C. Toast cut domino shape, covered with purge of foie-gras; spots made with truffles. Duchesse, H. cream puff filled with divers puree, glazed with chaud-froid sauce. Eclair, C. Cream puff, eclair shape, filled with divers puree, glazed with chaud-froid sauce. Ecrevisses, H. and C. Crawfish in court' bouillon highly seasoned with white wine (See Crawfish) for divers style. Escabeche, C. Fish fried in oil, pickled in jelly, es¬ pecially for the trout i✪ Escabechen tureen. . < Escoffier, C. Divers relishes— Escoffier brand. Fenouil, Fennel, fresh stalk or pickled. Feuille, C. Lettuce leaves filled with anchovies, caviar, salad, etc. decorated with Chopped eggs, coral and parsley. Figues, C. Figs, fresh or preserved. Foie-gras, C. Goose liver in aspic, pate, crust, tureen, in the shape of apples or cherries. Fondant, C. Croquette of fine puree. (See Croquette.) Friandise, C. Small assorted fine relishes decorated or peppermint and divers candies. Fritots, H. Cooked chicken, game, fish, etc., pickled in lemon, dipped in batter and fried✪ Fritots. Frivol ites, C. Small dainty fancy relishes, decorated. Frou-Frou, H. (See Crgpes, in Relishes). Divers styles. Fruit, All fruit served very cold. Fruit de Mer, H. or C. All of shellfish. Divers styles or pickled.

AI-modernized reading of the original text

— 9 — Cerneaux, C. Fresh green peeled walnuts, with sour grape juice. Champignons, C. Fresh mushrooms, cooked divers stufing with anchovies, salad, etc., or Greek Style. (See mushrooms.) Chaud, C. Divers vegetables, highly seasoned. Choux, H. or C. Cabbage, white or red, in Julienne, cold slaw or pickled. Chow-Chow, C. Mixed vegetables pickled in mustard. Chutney, C. Indian relishes, Major Gray in bottle. Columbine, H. Divers salpicon between two layers of rice, breaded English style and fried. (See S'alpicon.) Concombre, C. Cucumber, sliced, salted, pickled, oil, cream and paprika, in dice for stuffing. Corbeilles, H., Paste basket filled with divers garnishing. Cornets, H. or G. Paste made cone shape, filled divers puree or salpicon or sliced smoked beef or salmon cone shape garnished with parsley. Cornichons, C. Pickled gherkins (See Gherkins) shaped in wooden-shoe form, filled divers salad. Cotelettes, H. or C. Chop-shaped forcemeat or salpicon, divers garnishing. (See under head of Croquettes or Forcemeat.) 1 Coulibiac, C. Russian pie w. sturgeon. Bun paste filled with visigha, cooked kashe, hard egg, onions, mush¬ rooms, fine herbs, all chopped. Crepes, H. Pancake without sugar, stuffed with divers pur de, cut in lozenges, breaded English style and fried. . Cretes de Coq, Cock's combs (See Cock's Comb) fresh or in bottles, enveloped Villeroy sauce, breaded English style and fried. Ch. kidneys same. Crevettes, H. or C. Shrimps (See Shrimps) salad, cock¬ tail. . - Cromequis, H. Salpicon enveloped, with caul, dipped in batter and fried, divers sauce. (S'ee Croquettes.) Croustade, H. Crust in paste filled with divers salpicon. (See S'alpicon.) Croquettes, H. Divers salpicon, breaded English style, Cruppo Chips, Made from Java, fried 10 seconds in hot grease. Use for all soups, fish, meat, salads, savoury, etc. Dartois, H. Puff paste garnished with divers forcemeat (See Forcemeat). Cut one inch square. Diplomate, C. Large dih, gar. w. decorated small fancy relishes. Dolphette, C. Divers salpicon crescent shape, breaded English style and fried. (See Salpicon.) Domino, C. Toast cut domino shape, covered with purge of foie-gras; spots made with truffles. Duchesse, H. cream puff filled with divers puree, glazed with chaud-froid sauce. Eclair, C. Cream puff, eclair shape, filled with divers puree, glazed with chaud-froid sauce. Ecrevisses, H. and C. Crawfish in court' bouillon highly seasoned with white wine (See Crawfish) for divers style. Escabeche, C. Fish fried in oil, pickled in jelly, es¬ pecially for the trout in tureen. . < Escoffier, C. Divers relishes— Escoffier brand. Fenouil, Fennel, fresh stalk or pickled. Feuille, C. Lettuce leaves filled with anchovies, caviar, salad, etc. decorated with Chopped eggs, coral and parsley. Figues, C. Figs, fresh or preserved. Foie-gras, C. Goose liver in aspic, pate, crust, tureen, in the shape of apples or cherries. Fondant, C. Croquette of fine puree. (See Croquette.) Friandise, C. Small assorted fine relishes decorated or peppermint and divers candies. Fritots, H. Cooked chicken, game, fish, etc., pickled in lemon, dipped in batter and fried. Frivol ites, C. Small dainty fancy relishes, decorated. Frou-Frou, H. (See Crgpes, in Relishes). Divers styles. Fruit, All fruit served very cold. Fruit de Mer, H. or C. All of shellfish. Divers styles or pickled.

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