Ardenaise, Puree of thrush or game, gar. w. jul. of game and bar-le-duc currant. Argenteuil, All soups made w. asparagus th. or cl. gar. w. asp. tips. Argentine, Con tapioca, gar. w. jul. of lettuce and grated cocoanut. Arlequin, Cl. gar. w. ch. quen. divers colors, small carrots balls and asp. tips. Aurore, Th. tom. pu. w. tapioca gar. w. ch. jul. Bagration, Th. veloute of fish (See sauce veloute, gar. w. filet of sole, bits of macaroni and fish quenelles w. crawfish butter or ch. and veal veloute gar. w. jul. of ch. and macaroni. Baltimore, (See fish chowder) w. cre. and soda crackers. Balvet, Pu. of fresh green peas, gar. w. jul. of vegetables IBalzac, Cl. gar. w. ch. timbales, shrimps in dice, green peas, smal turnip balls. Bamia, Gombo or okra cl. w. stuf. okra or choped onions — 65 — GANCEL’S CULINARY ENCYCLOPEDIA gr. pepper, ham, Ch. stock, tom. in dice; Rice, okra, Banville, Th. thin cream of vege. gar. w. royal of chest¬ nuts and ordinary royal, rice. Baratansky, Ch. gar. w. stuf. pancake anchovies, mu., fi-herb and mixed w. ch, fo-meat poached, cut in lozenge. Beef marrow quenelles. Batavinia, Russian soup cold, pu. of spinach gar. w. shredded sorrel and beet leaves, white wine, cuc¬ umbers in dice fi-herbs. Bavarois, Th. pu. of lentils sliced cooked sausage. Bearnaise, Popular soup from southern France, made w. smothered vege. w. preserved goose and salt pork in casserole, baked or Poule au Pot Henri IV Bearnaise, Cl. gar. w. ch. quen. w, truf. ch. quen. w. fi-herbs, chenille shape. Beaucaire, Soup w. cabbage, celery, leeks, carrots, gar. w. jul. of ch. gizzard and liver, barley, grated cheese. Beaufort, Ch. gar. game quen. crawfish quen. jul. of game or cream of lobster, same gar. Beauharnais, Ch. gar. w. duck cut in dice, royal of peas, pearl of barley. Beaumont, Ch. gar. w. boneless stuf. ch. wing sliced, and fancy mixed vegetable. Beauvillier, Cl. gar. w. decorated ch. quen. asp. tips, small mu. heads. Beaf tea, Raw chopped lean beef meat, boiled in' special bottle, cooked from 5 to 6 hours, strained or quick beef tea use stock and chopped beef, mixed w. one egg cooked y2 hour; strain. Behague, Cl. gar. poached egg, chif. w. lettuce savarin crust. Belle Fermiere, Cl. gar. w. cabbage jul. string beans and Italian paste. Belle Gabriel le, Cl. ch. w. liaison gar. ch. mousseline fo- meat and crawfish tails. Bellevue, Half ch. broth, half clam broth, whipped cream on top. Benevolent, Cl. con. tomate gar. w. macaroni, tongue and beef palate in jul. Bennett, Cl. rich pot-au-feu w. ch. vege. and meat cut in big dice w. lentils, peas and rice. — 66 — SOUPS Benoiton, Th. half pu. of vege. half green peas pu. gar. w. string beans, asp. tips, rice, chervil. Berchoux, Th. cream of quail gar. royal of chestnuts, jul. of quail, truf and mu. Bercy, Th. stock of fish w. liaison gar. w. stuf. gudgeon or ■whitebait, knob celery balls. iBergere, Cl. gar. w. green peas, asp. tips, field mu. jul. of spinach, liaison, dry shredded french bread. Berny, Cl. gar. w. pot. quen. mixed w. chopped almonds and truf. chervil. Berry, Cl. gar. w. soft eggs, royal of asp. carrots and turnips ,cut in lozenges. Blere, Beer soup, divers style w. sugar, cinnamon cream, seasoning .toasted thin bread. BSgos, Polish soup w. vege, ham. partridge, sausage. Bismarck, Th. half bisque of crawfish and half mock turtle, gar. according.

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Ardennaise, Puree of thrush or game, gar. w. jul. of game and bar-le-duc currant. Argenteuil, All soups made w. asparagus th. or cl. gar. w. asp. tips. Argentine, Con tapioca, gar. w. jul. of lettuce and grated coconut. Arlequin, Cl. gar. w. ch. quen. divers colors, small carrots balls and asp. tips. Aurore, Th. tom. pu. w. tapioca gar. w. ch. jul. Bagration, Th. veloute of fish (See sauce veloute, gar. w. filet of sole, bits of macaroni and fish quenelles w. crawfish butter or ch. and veal veloute gar. w. jul. of ch. and macaroni. Baltimore, (See fish chowder) w. cre. and soda crackers. Balvet, Pu. of fresh green peas, gar. w. jul. of vegetables Balzac, Cl. gar. w. ch. timbales, shrimps in dice, green peas, small turnip balls. Bamia, Gombo or okra cl. w. stuf. okra or choped onions — 65 — gr. pepper, ham, Ch. stock, tom. in dice; Rice, okra, Banville, Th. thin cream of vege. gar. w. royal of chest¬ nuts and ordinary royal, rice. Baratansky, Ch. gar. w. stuf. pancake anchovies, mu., fi-herb and mixed w. ch, fo-meat poached, cut in lozenge. Beef marrow quenelles. Batavinia, Russian soup cold, pu. of spinach gar. w. shredded sorrel and beet leaves, white wine, cuc¬ umbers in dice fi-herbs. Bavarois, Th. pu. of lentils sliced cooked sausage. Bearnaise, Popular soup from southern France, made w. smothered vege. w. preserved goose and salt pork in casserole, baked or Poule au Pot Henri IV Bearnaise, Cl. gar. w. ch. quen. w, truf. ch. quen. w. fi-herbs, chenille shape. Beaucaire, Soup w. cabbage, celery, leeks, carrots, gar. w. jul. of ch. gizzard and liver, barley, grated cheese. Beaufort, Ch. gar. game quen. crawfish quen. jul. of game or cream of lobster, same gar. Beauharnais, Ch. gar. w. duck cut in dice, royal of peas, pearl of barley. Beaumont, Ch. gar. w. boneless stuf. ch. wing sliced, and fancy mixed vegetable. Beauvillier, Cl. gar. w. decorated ch. quen. asp. tips, small mu. heads. Beef tea, Raw chopped lean beef meat, boiled in special bottle, cooked from 5 to 6 hours, strained or quick beef tea use stock and chopped beef, mixed w. one egg cooked y2 hour; strain. Behague, Cl. gar. poached egg, chif. w. lettuce savarin crust. Belle Fermiere, Cl. gar. w. cabbage jul. string beans and Italian paste. Belle Gabriel le, Cl. ch. w. liaison gar. ch. mousseline fomeat and crawfish tails. Bellevue, Half ch. broth, half clam broth, whipped cream on top. Benevolent, Cl. con. tomate gar. w. macaroni, tongue and beef palate in jul. Bennett, Cl. rich pot-au-feu w. ch. vege. and meat cut in big dice w. lentils, peas and rice. — 66 — Benoiton, Th. half pu. of vege. half green peas pu. gar. w. string beans, asp. tips, rice, chervil. Berchoux, Th. cream of quail gar. royal of chestnuts, jul. of quail, truf and mu. Bercy, Th. stock of fish w. liaison gar. w. stuf. gudgeon or ■whitebait, knob celery balls. iBergere, Cl. gar. w. green peas, asp. tips, field mu. jul. of spinach, liaison, dry shredded french bread. Berny, Cl. gar. w. pot. quen. mixed w. chopped almonds and truf. chervil. Berry, Cl. gar. w. soft eggs, royal of asp. carrots and turnips ,cut in lozenges. Blere, Beer soup, divers style w. sugar, cinnamon cream, seasoning .toasted thin bread. BSgos, Polish soup w. vege, ham. partridge, sausage. Bismarck, Th. half bisque of crawfish and half mock turtle, gar. according.

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