Gancel's culinary encyclopedia of modern cooking

Nearly all of the Cold sauces have for their base mayonnaise, adding ingredients such as oil and vinegar. All Preserved sauces universally known will be found here. MIREPOIX (Culinary Term) This supplementary composition is made of vegetables and is an aromatic condiment, used for sauces and meat. Use the quantity that is necessary, cut in dice or julienne, triangle or sliced, mixed according to article desired. Bordelaise or Brunoise. Composition: Onions, carrots, celery, ham, thyme, bay leaves, cut very thin, dice, smothered w. butter 10 to 12 minutes,. Serve with crawfish a la Bordelaise, fish, etc. — 97 — Matignon. A modern Mirepoix. Composition: onions, carrots, ham or salt pork, bay leaves, thyme, cloves, crushed white pepper, fry in pan until colored lightly. It is sometimes cut in short jul. w. mushrooms, truf., celery, etc. Moisten w. madeira or wine and smothered. Used for filet mignon of beef and chicken, etc. Also served for garnishing. Mirepoix. Composition: same as Matignons, cut in big dice and fried in pan, used for sauce, puree, etc. Duxelles. A composition w. chopped shallots, mushrooms, condiment used for stuffing, tomatoes, mushrooms, eggplant, sa., etc. Composition: onions, shal¬ lots, mushrooms fried w. good olive oil, moisten w. white wine, meat juice, chopped parsley, reduce the substance until thick, add puree of tomatoes according to article. Gastric (Culinary term). Used for Bearnaise and Hollandaise. Crushed pepper w. vinegar or white wine, shallots, aromatics, reduced and strained. (See Hollandaise or Bearnaise.) Sauces and their Compositions Color Abbreviations: Bio., blonde; Br., brown; gr., green; Pi, pink; R., red; whi., white; ye., yellow. Sauce Abbreviations: All., Allemande; Bea., Bearnaise; br., brown; Esp., Espagnole; fi-he., fine herbs; Hol., Hollandaise; jul., julienne; ma., madeira; may., mayonnaise; moi., moisten; mu., mushroom; redu., reduced; sa., sauce; she., sherry; sup., supreme; sea., seasoned; tom., tomatoes; thi., thickened; truf., truffles; vel., veloute; wh.-wi., white wine; r. wi., red wine; w., with; wh., white. A-1, Br. In bottles, international, preserved sa. Africaine, Br. Espagnole sa. w. tom. sa, and truf. in dice, highly sea. Aigre, Br. Stock of any article moi. w. sour cream. — 98 — Aigre^Doux, Br. Stock of any article moi. and currant jelly. Ail lade, Wh. Cold mayo. w. French mustard and garlic. Ailloli, Ye. Cold, garlic pu., work well with oil and cooked yolk eggs, sea. A ire lie, Re. Cold cranberries, cooked and strained, add sugar. Aixoise, Pi. Tom. redu., garlic w. muscat juice. Albert, Wh. Horseradish, thi. w. cream and bread crumbs, add Colman’s mustard, strained, butter. Albufera, Wh. Sup. sa. w. ch. glace meat, beat w. sweet pepper butter. Alcide, Wh. White wine sa., shallots and horseradish. Allemande, Wh. Redu. Veloute, yolk of egg, ess. of mu. (i*ead heading of sauce.) Ambassadrice, Wh. Rich supr. sa. w. essence of truffles. Americaine, Pi. Mirepoix bordelaise w. coulis of lob¬ ster, fi-her. Anchois, Wh. and Br. Hoi. sa. w. anchovy butter or Esp. sa. w. anchovy essence. Andalouse, Pi. Cold may. sa. w. redu. tom. w. jul. of sweet peppers or may. w. sweet pepper pu. Anglaise, Wh. Bechamel sa. w. smothered onions highly sea. Apple, Gr. Cold or hot, apples cooked in pu. strained, add sugar.