Ecrevisses (Crawfish bisque), French term, used only
for potage a la bisque, crawfish cooked w. white wine
brandy and aromatics, take the tail out of the shell;
after peeling pound the shell and thicken w. cooked
rice of veloute sa. strained, highly seasoned, gar. w.
tails and stuf. crawfish heads✪ Ecrevisses (Crawfish Bisque).
Egyptienne, Cl. w. saffron gar. w. okra, egg-plant, sweet
peppers in dice, rice.
Elisa, Cre. of ch. w. sorrel chifo, chervil.
Emmanuel, Cl. gar. w. royal tom. ch. jul. spaghetti,
grated cheese.
SOUPS
Endives, Cre. of ch. and endives, gar. w. crust souf.
Ephemere, Cl. gar. of vege., pearl size w. ephemere.
Epicurien, Cl. gar. w. royal of ch. and celery, ch. jul.
pearls of truf. and poached eggs.
Esau, Pur. of lentils gar. w. bread crust.
Esterel, Pu. of pumpkin and white beans w. vermicelli.
Excelsior, Cre. of asp. and barley, gar. w. asp. tips and
barley or cl. rich conso. gar. w. ch. tongue truf, saus¬
age, fo-meat, cut in shape 10 cents, truf. and pist¬
achio, the same cons. w. tomato hot or cold in jelly.
Fanchette, Ore. of ch. and asp. gar. w. stuf lettuce,
rolled, when cooked diced, green peas, chervil.
Fanchonnette, Cre. of ch. w. tapioca gar. w. stuf pan¬
cake w. ch. fo-meat and truf, cut in jul.
Faubonne, Pu. of white beans w. jul. of leeks.
Favori, Cre. of ch. and asp. gar. w. sorrel chifo. and
lettuce, asp. tips.
Favorite, Cl. w. ch. gar. art. mus. in jul. asp. tips small
pot, ball, chervil.
Fermidre, Cl. Farmer style w. sliced vege., smothered.
Fish chowder, (See Chowder) Cl. or th. w. fish.
Flamande, Cl. w. celery cut in dice, small sausage balls
poached in soup, and rice.
Fleury, Cl. gar. w. stars of ch. fo-meat w. green peas in
center.
Florence Cl. gar. w. vermicelli (Neige de Florence)
Florentine, Cre. or cl. w. ch. gar. w. long quen of ch.
spinach, ham, fo-meat, green peas or asp. tips.
Floreal, Cl. gar. w. flowers made of carrots and turnips,
asp. tips, green quen of ch. fo-meat leaf shaped, cher¬
vil.
Fontange, Cre. of fresh peas w. sorrel chiffonade and
liaison.
Francatelli, Cl. of ch. gar. w. royal of ch. foi-g. quen
cock’s combs and kidneys.
Francillon, Cl. gar. w. small crust made in ch. fo-meat
round shape w. poached egg inside.
Franc-Comtois, Clear Fermiere style w. sorrel chifo. and
vermicelli chervil.
— 75 —
GANCEL’S CULINARY ENCYCLOPEDIA
Franklin, Cl. gar. w. royal of vege., carrot and turnip
balls, chervil.
Freneuse, Cre. or pu. of turnips w. crust souf.
Froid (Cold) consomme chilled or in jelly or special
Russian soup.
Fromentine, Cre. of ch. and wheat or cereals, souf.
crust.
Gabrielle or Gaby, Cl. gar. w. ch. mousseline fo-meat
and crawfish tail.
Gambetta, Pu. of fresh peas, string beans and spinach,
gar. w. peas and water-cress, chervil.
Garbure, Cl. and th. divers soup w. vege. in pu. or sliced
in earthen pot, gratin, onions, cabbage, lettuce,
bearnaise✪ Garbure, etc.
Garibaldi, Cl. gar. w. royal of tom, and spinach, ch. in
dice and macaroni, cheese.
Gaulois, Cl. of ch. gar. w. cock’s combs and kidneys,
small mousse of ham dec. w. a cock made w. white
of eggs, ch. quen, stuf. w. foi-g. pu.
Garfield, Cl. gar. w. royal of tom. spinach and ch. bit
of macaroni.
Gelee Cl. in jelly, all cons, served in jelly.
Gentilhomme, Pu. of game and lentils, game quen, pearl
of truf.
Germain (See Allemande.)
Page 35 · 2 recipe records on this page
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
Ecrevisses (Crawfish bisque), French term, used only for potage a la bisque, crawfish cooked w. white wine brandy and aromatics, take the tail out of the shell; after peeling pound the shell and thicken w. cooked rice of veloute sa. strained, highly seasoned, gar. w. tails and stuf. crawfish heads.
Egyptienne, Cl. w. saffron gar. w. okra, egg-plant, sweet peppers in dice, rice.
Elisa, Cre. of ch. w. sorrel chifo, chervil.
Emmanuel, Cl. gar. w. royal tom. ch. jul. spaghetti, grated cheese.
Endives, Cre. of ch. and endives, gar. w. crust souf.
Ephemere, Cl. gar. of vege., pearl size w. ephemere.
Epicurien, Cl. gar. w. royal of ch. and celery, ch. jul. pearls of truf. and poached eggs.
Esau, Pur. of lentils gar. w. bread crust.
Esterel, Pu. of pumpkin and white beans w. vermicelli.
Excelsior, Cre. of asp. and barley, gar. w. asp. tips and barley or cl. rich conso. gar. w. ch. tongue truf, saus¬ age, fo-meat, cut in shape 10 cents, truf. and pist¬ achio, the same cons. w. tomato hot or cold in jelly.
Fanchette, Cre. of ch. and asp. gar. w. stuf lettuce, rolled, when cooked diced, green peas, chervil.
Fanchonnette, Cre. of ch. w. tapioca gar. w. stuf pan¬ cake w. ch. fo-meat and truf, cut in jul.
Faubonne, Pu. of white beans w. jul. of leeks.
Favori, Cre. of ch. and asp. gar. w. sorrel chifo. and lettuce, asp. tips.
Favorite, Cl. w. ch. gar. art. mus. in jul. asp. tips small pot, ball, chervil.
Fermidre, Cl. Farmer style w. sliced vege., smothered.
Fish chowder, (See Chowder) Cl. or th. w. fish.
Flamande, Cl. w. celery cut in dice, small sausage balls poached in soup, and rice.
Fleury, Cl. gar. w. stars of ch. fo-meat w. green peas in center.
Florence, Cl. gar. w. vermicelli (Neige de Florence).
Florentine, Cre. or cl. w. ch. gar. w. long quen of ch. spinach, ham, fo-meat, green peas or asp. tips.
Floreal, Cl. gar. w. flowers made of carrots and turnips, asp. tips, green quen of ch. fo-meat leaf shaped, chervil.
Fontange, Cre. of fresh peas w. sorrel chiffonade and liaison.
Francatelli, Cl. of ch. gar. w. royal of ch. foi-g. quen cock’s combs and kidneys.
Francillon, Cl. gar. w. small crust made in ch. fo-meat round shape w. poached egg inside.
Franc-Comtois, Clear Fermiere style w. sorrel chifo. and vermicelli chervil.
— 75 —
Franklin, Cl. gar. w. royal of vege., carrot and turnip balls, chervil.
Freneuse, Cre. or pu. of turnips w. crust souf.
Froid (Cold) consomme chilled or in jelly or special Russian soup.
Fromentine, Cre. of ch. and wheat or cereals, souf. crust.
Gabrielle or Gaby, Cl. gar. w. ch. mousseline fo-meat and crawfish tail.
Gambetta, Pu. of fresh peas, string beans and spinach, gar. w. peas and water-cress, chervil.
Garbure, Cl. and th. divers soup w. vege. in pu. or sliced in earthen pot, gratin, onions, cabbage, lettuce, bearnaise, etc.
Garibaldi, Cl. gar. w. royal of tom, and spinach, ch. in dice and macaroni, cheese.
Gaulois, Cl. of ch. gar. w. cock’s combs and kidneys, small mousse of ham dec. w. a cock made w. white of eggs, ch. quen, stuf. w. foi-g. pu.
Garfield, Cl. gar. w. royal of tom. spinach and ch. bit of macaroni.
Gelee Cl. in jelly, all cons, served in jelly.
Gentilhomme, Pu. of game and lentils, game quen, pearl of truf.
Germain (See Allemande.)
Records on this page
Ecrevisses (Crawfish Bisque)Garbure