Gancel's culinary encyclopedia of modern cooking

Isoline, Pu. of ch. w. crawfish butter gar. w. tapioca and crawfish tails. Italienne (Italian style) Cl. of ch. w. jul. of leeks, spin¬ ach, celery, lettuce, pot. vermicelli, liaison w. parmesan cheese; cheese can be served separately. Jackson, Pu. of pot. w. jul. of leeks and tapioca. Jacobine, Cre. of game gar. w. royal of almonds, game quen. button shaped. Jacqueline, Cl. of ch. gar. royal of peas, asp. tips, small balls of carrots, rice, chervil. Japonaise, Cre. of Stachys w. tapioca pearls. J arret de Boeuf, Leg of beef, clear or thick w. vege. cut in dice, barley and tom. Jarret de Veau, Leg of veal, cl. or th. veal stock w. ham, gar. w. veal and ham cut in dice, barley, lettuce, cucumber, ch. quen. button shaped, to thicken use arrow root. Jenny Lind, Soup, turtle stock, gar. w. cooked sliced nerves of calf’s feet, tapioca pearls, small ch. quen. button shaped, small ring of truf. Jérome, Cl. of game gar. w. sweet pot. quen. and crust, souf. — 78 — Joinville, Cre. of crawfish gar. w. mussels, lobster and truf. in jul. Jouvencelle, Cl. of ch. gar. w. small stuf. lettuce cigar¬ ette shape, profiteroles fil. carrots pu., grated cheese. Juanita, Cl. or ch. gar. w. royal of tom. and vermicelli, chervil. Jubile, Cl. rich con. w. pu. of fresh peas and chifo., chervil. Judic, Cl. gar. w. stuf. lettuce, ch. quen. w. chopped ham chenille shape, pearl of truf. Julie, Cl. gar. w. small stuf. cabbage, green peas, sorrel chifo. chervil. Jules Cësar, Cre. of game and ch. gar. ch. game and truf. in julienne. Jules Janin, Pu. of fresh vege. w. tom. gar. sorrel, let¬ tuce chifo. chervil. Julienne, Cl. gar. w. vege. cut in jul. chifo. chervil. Jusienne, Cre. of ch. gar. w. tom. and ch. cut in dice, rice. Kale Brose, Soup w. beef jowl, cabbage and oatmeal. King Edward, Cl. rich ch. on small marmite gar. w. boneless ch. wing and carrot' balls, lettuce in dice and rice. Kissalep, Cl. turtle stock gar. w. jul. of carrots, turnips and celery. Kleber, Cl. gar. w. foie-gras quen. bottom of art. cut in dice, green peas, chervil. Klodnich, Russian soup cold w. beer, taragon, salted cucumbers, beets, chives, cracked ice and sour cream. Krapriva, Russian soup w. onions, watercress, chifo. of lettuce, sour cream and toasted bread. Labourdonnais, Cl. gar. w. royal of duck, royal of peas, bouquet of cauliflower, chervil. Laboureur, Laborer style, gar. w. vege., pork knuckles and salt pork, sliced bread. Laffite, Cl. gar. w. quen. of ch. of foi-g. and truf., cock’s combs and kidneys, beef palate, madeira. Lagrandiere, Cl. gar. w. royal of ch. and profiteroles fil. w. art. pu. — T9 — Laguipiere, Cl. gar. w. royal of game, ch. quen, and poached pigeon’s eggs. Laitue, Ore. of lettuce gar. w. crust souf. Lambaile, Pu. of fresh peas w. tapioca, chervil. Laronciere, Cl. gar. w. royal of lobster, green peas, asp. tips, chervil. Lassala, Ore. of lobster gar. w. fish quen., lobster and shrimps in dice. La Valliere, Cre. of ch. and celery gar. w, royal of green peas, celery in dice, profiteroles fil. w. ch. pu. Leberknodel, Cl. gar. w. calf’s liver quen., chives and chervil. Legumes, All soups made w. vege. clear or thi. cream or puree. Lemardelais, Sante soup with clam broth and chopped clams. (See Sante Soup.)