Grecque, C. Divers vegetables pickled. (See Artichokes,
in Vegetables.)
Harengs, C. Herrings, smoked, pickled, salad, etc.
Hultres, H. and C. Oysters on half-shell, pickled, cock¬
tail, stuffed medaillon shape, etc.
GANCEL’S CULINARY ENCYCLOPEDIA
Kilkis, C. Norwegian anchovies, divers styles.
Legumes, C. Vegetables, fancy shaped, cooked, filled
with salad puree, etc.
Macedoine, C. Mixed fancy small vegetables, pickled.
Malvoisie, H. Shaall souffles of chicken or game; center
filled with divers salpicon (see Salpicon), top decor¬
ated. (See Forcemeat.)
Manchons, H. Muff shaped, chicken or game forcemeat,
poached; ends breaded with chopped truffles, center
breaded with chopped pistachio, divers sauces. (See
Forcemeat.)
Mangue, C. Tropical fruit. Pickled mongoe.
Maquereaux, C. Small mackerel, fresh, pickled or pre¬
served.
Mazagran, H. Divers Salpicon between two layers of
Duchess potatoes, baked in oven.
Medallions, C. All canapes medaillon shape filled with
pur&e, etc., decorated. (See Canape.)
Melonsi, C. Melon cold on ice or preserved.
Mignardises, C. Assorted dainty small relishes.
Mondaine, C. Assortment of fine and very small relishes,
decorated.
Mortadelle, C. Large Italian bologna sausage.
Moules, H. and C. Mussels out of the shell, pickled or
fried.
Mousse or Mousseline, H. and C. Forcemeat, chicken,
game, foie-gras, ham, etc., mixed with whipped cream,
fill in decorated mould. (See forcemeat.)
Museaux, C. Muzzle, beef or veal, sliced after cooked.
Very thin in salad or pickled.
Neluskis, C. Cottage cheese, enveloped in pancake. Dip¬
ped in batter and fried.
Nectarine, C. Mousse of foie-gras, covered chaud-froid
sauce, decorated with truffles and pistachio. (.See
Mousse and Timbale.)
Noix, C. Pickled walnuts, in bottle.
CEufs, C. Eggs stuffed with divers purees, caviar, ancho¬
vies, salad, etc., decorated.
Oie fumee, C. Smoked goose, sliced, cone shape, etc.
Olives, C. Green, ripe, stuffed with anchovies, etc.
12 —
RELISHES
Oignons, C. Small onions, scalded, pickled, stuffed. (See
Onions.)
Ombrelle, H. Umbrella large mushroom, filled with
divers garnishings, with fancy handle of noodle paste
bow of ribbon.
Paillettes, C. or H. Sticks of puff paste made with cheese.
Pain, C. or H. Decorated mould, fil. w. forcemeat; cold
with jelly. (See Timbale and Mousse.)
Palmette, H. Divers forcemeat mousseline in heart
shape mould, breaded English style, fried.
Paniers, H. Basket made of spaghetti, filled with eggs,
shape of divers forcemeat, sauce according.
Pancake, H. (S'ee Crepes or Frou-frou Relishes.)
Pascal, C. Sweet butter, mixed with anchovies and sar¬
dines decorated. (See Butter and Composition.)
Pates, H. and C. Pies of game, chicken, fish ('See Tim¬
bale and Mousse) or small patties filled divers Sal-
picon.
Paupiette, H. and C. SmalJ rolled any meat or fish stuf¬
fed, glazed and decorated.
Pellemenes, H. Divers Salpicon filled between two lay¬
ers noodle paste, poached, served with melted butter
and lemon juice, chopped parsley.
Perles d’Arkangel, C. Sweet, large caviar, first quality.
Picalilli, C. Pickled vegetable with mustard.
Pickles, C. minced vegetables with mustard or pickled,
also sweet.
Piment or Pimento, H. or C. Green or sweet’ red pepper,
cut in jul. or divers stuffing, salad, etc.
Piroguis, H. Russian patties, divers style.
Poireaux, H. and C. Leeks, white, cut 5 inches, scalded,
stuffed or Grecque style.
Page 4
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
Grecque, C. Divers vegetables pickled. (See Artichokes, in Vegetables.)
Harengs, C. Herrings, smoked, pickled, salad, etc.
Huitres, H. and C. Oysters on half-shell, pickled, cock¬ tail, stuffed medaillon shape, etc.
Kilkis, C. Norwegian anchovies, divers styles.
Legumes, C. Vegetables, fancy shaped, cooked, filled with salad puree, etc.
Macedoine, C. Mixed fancy small vegetables, pickled.
Malvoisie, H. Shaall souffles of chicken or game; center filled with divers salpicon (see Salpicon), top decor¬ ated. (See Forcemeat.)
Manchons, H. Muff shaped, chicken or game forcemeat, poached; ends breaded with chopped truffles, center breaded with chopped pistachio, divers sauces. (See Forcemeat.)
Mangue, C. Tropical fruit. Pickled mongoe.
Maquereaux, C. Small mackerel, fresh, pickled or pre¬ served.
Mazagran, H. Divers Salpicon between two layers of Duchess potatoes, baked in oven.
Medallions, C. All canapes medaillon shape filled with pur&e, etc., decorated. (See Canape.)
Melonsi, C. Melon cold on ice or preserved.
Mignardises, C. Assorted dainty small relishes.
Mondaine, C. Assortment of fine and very small relishes, decorated.
Mortadelle, C. Large Italian bologna sausage.
Moules, H. and C. Mussels out of the shell, pickled or fried.
Mousse or Mousseline, H. and C. Forcemeat, chicken, game, foie-gras, ham, etc., mixed with whipped cream, fill in decorated mould. (See forcemeat.)
Museaux, C. Muzzle, beef or veal, sliced after cooked. Very thin in salad or pickled.
Neluskis, C. Cottage cheese, enveloped in pancake. Dip¬ ped in batter and fried.
Nectarine, C. Mousse of foie-gras, covered chaud-froid sauce, decorated with truffles and pistachio. (.See Mousse and Timbale.)
Noix, C. Pickled walnuts, in bottle.
CEufs, C. Eggs stuffed with divers purees, caviar, ancho¬ vies, salad, etc., decorated.
Oie fumee, C. Smoked goose, sliced, cone shape, etc.
Olives, C. Green, ripe, stuffed with anchovies, etc.
12 —
Oignons, C. Small onions, scalded, pickled, stuffed. (See Onions.)
Ombrelle, H. Umbrella large mushroom, filled with divers garnishings, with fancy handle of noodle paste bow of ribbon.
Paillettes, C. or H. Sticks of puff paste made with cheese.
Pain, C. or H. Decorated mould, fil. w. forcemeat; cold with jelly. (See Timbale and Mousse.)
Palmette, H. Divers forcemeat mousseline in heart shape mould, breaded English style, fried.
Paniers, H. Basket made of spaghetti, filled with eggs, shape of divers forcemeat, sauce according.
Pancake, H. (S'ee Crepes or Frou-frou Relishes.)
Pascal, C. Sweet butter, mixed with anchovies and sar¬ dines decorated. (See Butter and Composition.)
Pates, H. and C. Pies of game, chicken, fish ('See Tim¬ bale and Mousse) or small patties filled divers Salpicon.
Paupiette, H. and C. SmalJ rolled any meat or fish stuf¬ fed, glazed and decorated.
Pellemenes, H. Divers Salpicon filled between two lay¬ ers noodle paste, poached, served with melted butter and lemon juice, chopped parsley.
Perles d’Arkangel, C. Sweet, large caviar, first quality.
Picalilli, C. Pickled vegetable with mustard.
Pickles, C. minced vegetables with mustard or pickled, also sweet.
Piment or Pimento, H. or C. Green or sweet’ red pepper, cut in jul. or divers stuffing, salad, etc.
Piroguis, H. Russian patties, divers style.
Poireaux, H. and C. Leeks, white, cut 5 inches, scalded, stuffed or Grecque style.