Vendeen, Cl. gar. w. royal and sticks of vege. cooked
all together, sliced, chervil.
Venitien, Cl. gar. w. ch. quen. of divers colors, rice,
gnocchis, grated cheese.
— 93 —
CANCEL'S CULINARY ENCYCLOPEDIA
Verdeau, CL gar. w, soft boiled eggs, ch. quen. string
beans cut in lozenges.
Verneuil, Cre. of green peas and barley, royal of carrots,
jul. of mu.
Verortaise, Cl. gar. w. mixed vege. and Italian paste,
grated cheese.
Veron, CL gar. w. string beans., royal jul. of green and
sweet peppers and truf.
Vert-Pre or Pre-Vert. Cre. of ch. and spinach gar. w.
tapioca or crust souf. or cl. w. tapioca gar. w. royal
of spinach, asp. tips, green peas and string beans in
dice.
Vesigha, Cl. of ch. and veal gar. w. vesigha (sturgeon’s
spinal marrow) cut in dice and ch. quen.
Veuillemot, Cre. of white beans w. chifo. rice, chervil.
Victor Hugo, Cre. of art. w. tapioca.
Victoria, Cre. of ch. and tom. gar. w. fancy vege., ch.
quen. white and pink.
Viennoise (Vienna style). Soup gar. w. vege., smoked
beef, smoked pork, barley and rice
Vigneron, Pu. of pumpkin and white beans w. red wine,
toasted bread.
Vigo, Cre. of mussels gar. w. mussels in dice.
Villageoise, Soup village style; cabbage, pot. and leeks
cut thick, with vermicelli and bread crust.
Vi liars, Cre. of art. and onions, chervil, crust souf.
Villeneuve, Cl. gar. w. stuf. lettuce, stuf. pancake, w.
ch. and fi-herbs, ordianry royal.
Virginia, Cre. of sweet potatoes, gar. w. sweet pot. cm
in dice, fried in butter or bisque, or cre. of crab gar.
w. oyster crabs and sweet pot.
Viticulteur (Wine grower), Soup with wine divers style.
Viveur, Rich cons., add wine or beer, gar. w. celery
cut in dice and diablotins,
Vivianne, Cre. of ch. gar. w. art., carrots, truf. cut in
dice.
Volatile, Chi. all soups w. ch. broth composition or
cream, etc., gar. acocrding to soup.
Voltaire, Cl. gar. w. ch. quen., tom. and ch. in dice.
— 94 —
SAUCES
Vongoli (Italian name for Clams), w. leeks, tom. in dice,
chopped green celery, crust.
Voisin, Cre. of ch. w. mixed fancy vege.
Waldeze, Con. tom. w. tapioca and tom. in dice, grated
cheese.
Washington, Pu. of tom. w. tapioca and fancy vege.,
chervil.
Waterzoei, Dutch soup. A light soup prepared w. fish
and vege. Use fresh water fish, w. white wine, aro¬
matic herbs, fish served separately.
Westmoreland, Cl. or th. veal stock thi. w. arrow-root,
gar. w. ch. quen., celery, calf’s head, sweetbreads cut
in dice, madeira.
Wight, Bisque of oyster crabs, gar. w. oyster crabs or
cre. the same.
Wilson, Cre. of oyters gar. w. oyster quen., sliced fresh
mu. and fi-herbs.
Windsor, Cl. of ch. and calf’s feet' gar. w. ch. quen.
white and pink and calf’s feet in jul.
Woranzoff, Cl. of ch. and game, gar. w. raviolis, jul.,
agourcis and watercress.
Xau, Pu. of game gar. w. game quen. jul. of tulips.
Port wine.
Xavier, Cre. of ch. and rice, liaison gar. w. ch. royal
in dice, or pu. of white beans.
Xeres, Cl. of ch. or game very strong, gar. w. ch. or
game. Xerds wine.
Yokaimein, Chinese soup of ch. gar. w. cooked noodles
in soup, parboiled ch., sliced smoked pork, hard boiled
eggs cut in half.
SAUCES
There are three different kinds of sauces: ✪ Bechamel Sauce
Page 45 · 1 recipe record on this page
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
Vendeen, Cl. gar. w. royal and sticks of vege. cooked all together, sliced, chervil.
Venitien, Cl. gar. w. ch. quen. of divers colors, rice, gnocchis, grated cheese.
— 93 —
Verdeau, Cl. gar. w. soft boiled eggs, ch. quen. string beans cut in lozenges.
Verneuil, Cre. of green peas and barley, royal of carrots, jul. of mu.
Verortaise, Cl. gar. w. mixed vege. and Italian paste, grated cheese.
Veron, Cl. gar. w. string beans, royal jul. of green and sweet peppers and truf.
Vert-Pre or Pre-Vert. Cre. of ch. and spinach gar. w. tapioca or crust souf. or cl. w. tapioca gar. w. royal of spinach, asp. tips, green peas and string beans in dice.
Vesigha, Cl. of ch. and veal gar. w. vesigha (sturgeon's spinal marrow) cut in dice, and ch. quen.
Veuillemot, Cre. of white beans w. chifo. rice, chervil.
Victor Hugo, Cre. of art. w. tapioca.
Victoria, Cre. of ch. and tom. gar. w. fancy vege., ch. quen. white and pink.
Viennoise (Vienna style). Soup gar. w. vege., smoked beef, smoked pork, barley and rice.
Vigneron, Pu. of pumpkin and white beans w. red wine, toasted bread.
Vigo, Cre. of mussels gar. w. mussels in dice.
Villageoise, Soup village style; cabbage, pot. and leeks cut thick, with vermicelli and bread crust.
Vi liars, Cre. of art. and onions, chervil, crust souf.
Villeneuve, Cl. gar. w. stuf. lettuce, stuf. pancake, w. ch. and fi-herbs, ordinary royal.
Virginia, Cre. of sweet potatoes, gar. w. sweet pot. cm in dice, fried in butter or bisque, or cre. of crab gar. w. oyster crabs and sweet pot.
Viticulteur (Wine grower), Soup with wine divers style.
Viveur, Rich cons., add wine or beer, gar. w. celery cut in dice and diablotins,
Vivianne, Cre. of ch. gar. w. art., carrots, truf. cut in dice.
Volatile, Chi. all soups w. ch. broth composition or cream, etc., gar. acocrding to soup.
Voltaire, Cl. gar. w. ch. quen., tom. and ch. in dice.
— 94 —
Vongoli (Italian name for Clams), w. leeks, tom. in dice, chopped green celery, crust.
Voisin, Cre. of ch. w. mixed fancy vege.
Waldeze, Con. tom. w. tapioca and tom. in dice, grated cheese.
Washington, Pu. of tom. w. tapioca and fancy vege., chervil.
Waterzoei, Dutch soup. A light soup prepared w. fish and vege. Use fresh water fish, w. white wine, aromatic herbs, fish served separately.
Westmoreland, Cl. or th. veal stock thi. w. arrow-root, gar. w. ch. quen., celery, calf’s head, sweetbreads cut in dice, madeira.
Wight, Bisque of oyster crabs, gar. w. oyster crabs or cre. the same.
Wilson, Cre. of oyters gar. w. oyster quen., sliced fresh mu. and fi-herbs.
WWindsor, Cl. of ch. and calf's feet gar. w. ch. quen. white and pink and calf's feet in jul.
Woranzoff, Cl. of ch. and game, gar. w. raviolis, jul., agourcis and watercress.
Xau, Pu. of game gar. w. game quen. jul. of tulips. Port wine.
Xavier, Cre. of ch. and rice, liaison gar. w. ch. royal in dice, or pu. of white beans.
Xeres, Cl. of ch. or game very strong, gar. w. ch. or game. Xerds wine.
Yokaimein, Chinese soup of ch. gar. w. cooked noodles in soup, parboiled ch., sliced smoked pork, hard boiled eggs cut in half.
There are three different kinds of sauces:
Records on this page
Bechamel Sauce