Gancel's culinary encyclopedia of modern cooking

CEufs, Cl. w. eggs, divers style, gar. w. poached birds, pigeons, etc. or conso. w. stringed eggs. (See Fil6s Eggs). Oignons (Onion soup), Sliced white onions sautéed in butter, browned, moisten w. water, cons, or milk, etc., seasoned, sliced French bread dry (Serve with Swiss cheese, bread and cheese on top, baked in oven. Okra, Soup of gombo okra (See Bamia). Okraschka, Russian soup. Pot au feu, add beef, ham, game in dice, hard boiled egg, toasted bread. Old Fashioned Bean Soup, Cut in dices salt pork, onions, celery leeks, carrots, to parboil in biutter, add. cooked Boston Beans and broth. Olla Podrida, Spanish pot au feu and National dish, according to the country, gar. w. ch. beef, partridge, ham, chorisos sausage, garbenzo (chick-peas). Orge, Barley, cl. or th. cre. or cooked for different soups. Orientale, Cl. of lamb w. tom. gar. w. okra, brains, rice pilaf w. saffron, bread crust in crescent shape or cre. of lobster w. curry gar. w. small croquettes of crabs, truf. and lobster in crescent. Orleans, Cl. gar. w. ch. quen. pink, white, blue, green peas, chervil. * Orleans (New), Cl. ch. gombo, add shrimps or crab meat, sweet peppers and cut green corn. Orleannaise, Cl. gar. w. royal of chicory, string beans, flageolets, green peas, chervil. Orties, Nettles, cre. w. young nettles and spinach gar. w. tarragon leaves, chives and chervil. Oseille, Sorrel, cre. soup, chiffonade (See SantS Soup). Ostendaise, Cre. of fish gar. w. royal of coral lobster and nuts of oysters. Ouka, Russian fish soup gar. w. sturgeon quen. chopped celery, fennel, taragon, chervil. 86 — Oursin, Sea-hedgehog, ere. or bisque gar. w. fish quen. Ox-tail, Cl. or thi. sliced ox-tails, gar. w. vege. and barley. Oxalis, Gre. oxalis, w. ch. gar. w. oxalis royal. Paello, Spanish ch. soup w. leeks, green peppers, rice. Palermitaine, Cl. gar. w. royal of tom. ch. in dice, spaghetti, grated cheese. Palestine, Cre. of Jerusalem, art., celery in dice, crust. Palestro, Cl. julienne soup, tom. cut in dice, lettuce ehifo., rice. Palmer, Cre. of lobster, gar. w. fish quen., jul. of pan¬ cake. Panade, Bread soup, cooked w. water or milk, to be cooked one hour, for child or invalid. Paquita, Pu. of fresh peas, gar. w. tom. in dice and tapioca pearls. Parfait, Th. veloute of ch. gar. w. foi-g. quen. and ch. quen. Parisien, Soup w. leeks and pot. pu. or sliced, chervil, shredded French bread. Parisienne, Cl. gar. w. fancy mixed vege. and royal vege. chervil. Parmentier, Pu. w. potatoes, crust and chervil. Pascaline, Cl. gar. w. pearls of carrots, and turnips, peas, white and pink ch. quen., chervil Pastourelle, Pu. w. pot. gar. w. bottom of mus., pot. in dice, chervil. Paterson, Th. w. tapioca, gar. royal of peas, ch. quen. mu. cut in dice. Pates, All soups gar. w. divers paste, served grated cheese. Patti, Cre. of art. gar. w. foi-g. quen. and royal art. or cl. gar. royal art. and profiteroles fil. w. foi-g. pu. Paysanne, Country style soup, w. sliced vege. w. salt pork and sliced bread. Penobscot, Gombo style w. soft shell crab, oysters and mussels. Pepper Pot, Philadelphia style, th. w. onions, green pepper cut in dice, thi. w. white stock, add tripe and pot. cut in dice, and spatzel w. crushed whole peppers and fi-herbs cooked in soup. (See Spatzel.) — 87 —