Gancel's culinary encyclopedia of modern cooking

— 91 — Sebastiani, Cl. gar. w. royal of tom. dec. ch. quen., deco¬ rated and ring of truf. Semoule, Farina, con. milk or wine. Sevigne, Cre. of ch. w. ch. quern, asp. tips, green peas. Seville, Cl. gar. w. ch. quen. eye shaped, tapioca pearls, royal of tom. Sicilienne, Cl. gar. w. ring of green quen., ring of art., stars of carrots and turnips. Sigurd, Pu. of pot. and tom. gar. w. ch. w. sweet and green pepper. Silianka, Russian soup w. duck and ham cut in dice, choucroute jul., agurtsí. Skem bay, Turkish soup w. tripe cut in dice w. onions and tom. pu. w. sweet cream. Sobiesky, Cl. gar. w. royal of tom. and varsovienne biscotte. Soissonnaise, Pu. of white beans w. bread crust, chervil, Soldat Victorieux (Victorious Soldier). Pot au Feu national w. large piece of beef. Solferino, Pu. of carrots and peas w. tapioca, balls of carrots and turnips, chifo. macaroni, chervil. Soubrette, Cl. gar. w. ch. quen. white and pink, eye-shaped, green peas and shrimps in dice. Souvenir, Cl. gar. w. royal of ch., asp. tips, shrimps in dice, rice. Souveraine, Cl. gar. w. ch. quen. filled w. foi-g., fancy vege., chervil. Strawberries, Cl. of ch. w. strawberry flavor, hot or cold. Sport (See Sante). Add vermicelli, chervil. Sultane, Cl. of ch. gar. w. small ch. quen., white and pink, rice w. saffron, white hard egg in crescent and bread crust stuf. in crescent shape. Suzette, Pu. of fresh peas w. cre. gar. w. small poached eggs and green peas, chervil. Talma, Cl. gar. w. royal of almonds, asp. tips. Tapioca, Cons. w. tapioca or milk. Terrapin, Cre. gar. w. terrapin cut in dice. Cl. terrapin broth. Brown. (See Turtle.) Theo, Cl. of game gar. game quen. Theodora, Cl. gar. royal of asp. jul. ch. and truf. — 92 — Therese, Cre. of string beans w. tapioca, jul. of ch. and leeks. Thourin, Onion soup w. milk and liaison w. ring of toasted bread. Tomate (Tomatoes), Ore. pu. broth gar. according to name. Tortue (Clear and thickened). "Turtle," CL make stock w. turtle and leg of beef, very strong and clear, add basil, marjoram, rosemary, fennel, mint, sage, allspice. Madeira or sherry wine. Cut the green in large dice, or thi. use all small meat of the turtle and moisten like brown sauce, gar. w. small eggs quen. and meat in dice. Tosca, Cl. gar. w. foi-g. quen. ch. w. pistachio quen., jul. only red of carrots, profiterole fil. w. pu. of spinach. Toscane, Cl. gar. w. egg-plant, tom., mu. cut in dice, bits of macaroni, grated cheese. Toulousaine, Cre. of wheat, ordinary royal in dice, crust souf. Tourangelle, Cre. of ch. and string beans gar. w. flageolet beans, string beans cut in lozenges, chervil. Trevise, Con. w. tapioca gar. w. jul. of ch., tongue, mu., truf . Valencienne, Con. w. farina and sorrel chifo., chervil. Valentine, Cl. of ch. gar. w. decorated ch. quen. of heart-shaped jul. of ch. and truf. Varsovienne, Con. w. biscotte varsovienne. Vatel, Cl. of fish gar. w. lobster quen. and fish, filet of sole in dice. Vaudoise, Cl. w. vege. country style w. Swiss cheese. Veau, Veal bouillon w. knuckle and vege. (See Hollandais), for invalids bouillon w. herbs. Velours (Velvet), Th. mixed carrots pu. of tapioca. Veloute or Veloutine, Rich ch. or veal white stock, used for thickening soups, gar. according to soup. (See Sauce Veloute.)