Gancel's culinary encyclopedia of modern cooking

Germaine, Cl. gar. w. royal of fresh peas, vege. in dice ch. quen. forcemeat in chenille shape, chervil. Germinal, Cl. gar. w. ch. quen. w. taragon and chervil, asp. tips, peas, string beans. Germiny, Pu. of fresh peas w. sorrel chifo, thi. w. liaison, dry shredded french bread. Gervais, Cre. of ch. and barley gar. w. sweetbreads, green peas, asp. tips and string beans, chervil. Gese (Chickling vetch), cooked tuberous, add cream and milk, bread crust. George Sand, Cl. of fish gar. w. fish quen mousseline, crawfish tails, milt, carp. Georgette, Pu. of carrots and tom. tapioca pearls gar. w. vege. pearls, chervil. Gibier, Cl. or th. all. soups made w. game. — 76 — Giblet, Irish style, white stock w. vege. in dice and barley cl. or th. german style, white stock, noodles, onions, pot. celery in dice cl. or thick cl. vege. in brunoise, French style, same th. English style. Giroodin, Cl. gar. w. royal of ham and tom. ju. of red carrots only, Gombo, Ch. gombo, okra or bamia (See Bamia). Gounod, Pu. of dry peas and pigeons, filet of pigeon in dice. Gourmet, Cl. gar. w. small sausage of foie-gras ch. game sliced, jul. of truf. ch. tongue and pistachio. Grand'mere, Soup w. pot. cabbage, leeks sliced, chifo. of lettuce and Italian paste. Grecque, Creek style, mutton broth w. curry, mutton in dice and rice or ch. the same, cl. or th. Green Turtle, See Tortue. Grenade, Cl. con. w. tom. pu. gar. w. royal vege. tomato in dice, rice, leaves of taragon, chervil. Grenouille, “Frog” bouillon for invalids, same ch. broth or ere. gar. w. boneless frog meat. Henri IV, Poule au Pot. French national soup. See Poule au Pot. Herbes, For invalids. Veal broth w. sorrel, lettuce, leeks and chervil, for soup chopped onions, sorrel, lettuce, moisten stock, thicken w. liaison, dry shred¬ ded French bread. Hoche-Pot, Soup w. ox-joint, pigs tails, vege. in dice, small sausage, salt' pork, served in earthen pot as an entree. Hodge Podge, National Scotch soup, mutton broth w. pu. of peas, mutton cut in big dice. Hollandaise, Th. w. veal stock, veloute and barley gar. w. small carrots and pot. balls, veal cut in dice. Holstein, Pu. of tom. w. ch. gar. w. crawfish quen. asp. tips, small cauliflower bouquet. Homard, Cre. of lobster gar. w. lobster in dice. For Bisque of lobster (See Ecrevisses). Hongroise, Hungarion style cl. w. paprika gar. w. calf’s liver quen. tom. in dice and rice pilaf. Hortense, Cre. of ch. gar. w. ch. quen. asp, tips, pearl of carrots. — 77 — Hortensia, Cl. gar. w. dec. ch. quen. spinach quen., fancy small vege. rice, chervil. Hultres, Oysters, ere. bisque, juice, stewed, etc. Humboldt, Cre. of lobster gar. w. stuf. pancake w. lobster forcemeat cut the size of 25c piece. lmperator, Pu. of game gar. w. game w. foie-gras quen. cross of ch. fo-meat, jul. of ch. and truf. Imperatrice, Cl. of ch. gar. w. dec. ch. quen. w. crown shape, braised sweetbreads in dice, rice or royal differ¬ ent colors. Imperial, Cl. rich con. gar. w. dec. ch. quen. w. crown shape, royal of ch. jul. of mu. and truf. Indienne, Cl. w. curry and cocoanut milk gar. w. royal of cocoanuts and rice. Infante, Cl. of ch. gar. w. sweet peppers in jul., rice profiteroles fil. w. ch. pu. chervil. Irma, Cl. gar. w. large ch. quen. stuf. w. asp. pu., jul. of ch. mu. and truf.