Gancel's culinary encyclopedia of modern cooking

Archiduc, Wh. Sup. sa. w. double cream, article mois¬ tened with fine champagne brandy. Arlequin, Wh. or br. All. or demi-glace sa. add mu. truf, green and sweet peppers, tongue, white of boiled egg, all cut in dice. Arlesienne, Pi. Bea. sa. w. pounded tom. and anchovy essence. Argentine, Br. Demi-glace w. tom. sa. with butter, highly sea. Aromatique, Wh. or Br. All sa. w. composition, infusion, reduction of spices or aromatic herbs. Aryle, Br. Catsup, Worcestershire sa. Colman’s mustard w. butter. Aurore, Pi. All.-sa. w. tom. redu. or lobster butter. — 99 — Autr.ichienne, Wh. Austrian, fresh bread crumbs w. sour cream spiced. Batarde, Wh. Half hoi. sa. and half butter sauce, mock Hollandaise sa. Bavaroise, Pi. Batarde sa. w. horseradish, aromatic and crawfish butter. Bayonnaise Pi. Cold mayo. w. chopped ham and sweet peppers, very fine. Bearnaise, Ye. (S’ee Gastric), Use 6 yolks, 1 lb. melted butter, beat in bain-marie, chopped taragon, chervil, sea. Beauharnais, Gr. Bearnaise w. taragon butter. Bechamel, Wh. This is the base of cream sauce (read heading of sauce). Belleclaire, Pi. Cold mayo. w. chili sa. chopped taragon and chervil, highly sea. Bengal, Br. In bottle. Preserved sa. Berchoux, Gr. Cre. sa. w. chivry butter or half chivry sauce. Bercy, Wh. Chopped shallots and parsley, moisten white wine redu. or fish stock, add veloute sa. lemon juice, butter, sea. (See Bercy butter) for meat. Berlinoise, Ye. Cold mayo. w. mustard and currant jelly cut in dice. Beurre, Ye. Mock hollandaise sa. (See batarde). Biere, Br. Essence of fish redu. w. beer thick w. gingerbread or stock of fish cooked w. beer. Bigarade, Br. Demi-glace sa. w. orange peel in jul. w. orange juice. Blanquette, Wh. Veloute, make w. stock of article w. liaison, add mu. small white onions and chives. Bohemienne, Ye. Cold, mayo, and bechamel sa. w. mu¬ stard chopped taragon, highly sea. Bonnefoy, Wh. Bordelaise sa. w. white wine, sliced mu. and chopped taragon. (See bordelaise). Bordelaise, Wh. or Br. Chopped shallots, moisten w. wh. or red wine and crushed pepper, redu. add espagnole sa. strained, add poached beef marrow in slices or dice. Bourgeoise, Br. Redu. red wine, thi. w. kneaded butter, small onions and mu. for fish, baked. — 100 — Bourguignonne, Br. (Same Bourgeoise), for eggs add butter, for meat add stock. Bourguignotte, Pi. Fish sa. or Normande sa. w. fish essence and crawfish butter or lobster butter. Bread sauce, Wh. Milk or cream, fresh breadcrumbs, 1 onion w. cloves, and butter, cook 10 minutes, sea. Bretonne, Br. Chopped onions w. espagnole sa. and tom. sa. w. garlic and chopped parsley. Brighton, Br. Redu. vinegar w. aromatics, espagnole sa. w. mustard, highly sea. Cambridge, Gr. Cold gribiche sa., beat w. cooked yolks of eggs and chopped anchovies, highly seasoned. Caneberge, Re. ((See cramberies). Canotiere, Wh. Fish stock w. kneaded but. w. mu., a small white onion. Capres, Wh. Capers w. butter sa. or veloute sa. Capetienne, Pi. Normande sa. w. tom. sa. chopped taragon. Cardinal, Pi. Divers white sa. w. lobster butter. Castillane, Br. Demi-glace sa. w. tom. sa. add chopped green and sweet peppers and ham. Catalane, Br. Demi-glace sa. tom. sa. w. chopped onions, green and sweet peppers, jul. of peeled orange and lemon juice. Catsup, Br. Preserved in bottle or mu. essence w. green walnuts.