Celery, Wh. Cre. of veloute sa. w. celery cut in dice or
pu. w. stock of article.
Cerises, Br. Demi-glace sa. w. pitted sour cherries and
poached.
Champagne, Br. Reduce the stock, add champagne w.
demi-glace sa.
Champignons, Br. or wh. W. mushroom heads or sliced
according to article.
Chantilly, Wh. Cold mayo. w. whipped cre. or hot hoi. sa
w. whipped cre.
Charcutiere, Br. Piquante sa. w. chopped onions, jul. ol
pickles and French mustard.
Chasseurs, Br. Chopped shallots w. sliced mu. moisten
.. w. wh. wi. add demi-glace sa. w. tom. chopped taragon
and parsley.
— 101 —
GANCEL’S CULINARY ENCYCLOPEDIA
Chaseresse, Br. Demi-glace sa. w. champagne and game
essence.
Chateau, Br. Meat glace of beef, ch. or veal, according
to article w. lemon juice, sweet butter sea.
Chaud-froid, Br. gr. Pi. or white, according to article, re-
du. stock w. sauce and gelatine if necessary or mayo,
gr. or w. tom. (Read beading of sauce).
Chevreuil, Br. Pepper sa. w. add red wi., marinade of
game, currant jelly.
Chili, R. Preserved in bottle or redu. peeled and pounded
tom. w. aromatics, highly sea.
Chivry, Gr. All sa. w. green fi.-berbs or gr. butter.
Choron, Pi. Bea. sa. w. redu. tom. or Cberon sa.
Chutney, Br. Preserved in bottle. (Major Grey).
Civet, Br. Esp. sa. w. marinade of game and thickened
w. blood of game, according to article.
Clermont, Br. Smothered shredded onions w. esp. sa.
Coction, Reduce stock from braised divers articles and
add to sauce.
Colbert, Br. Same chateau sa. w. fi.-berbs, colbert french
term, use only Maitre d’Hotel butter.
Cocktail, Re. Cold, use tom. catsup, Worcestershire sa.
horseradish, chopped green peppers, tobasco, highly
sea.
Corail, Pi. Coral, wh. sa. add chopped lobster coral, and
lobster or shrimps in dice.
Coulis, Br. Pi. wh. according to article. (See coulis).
Crabes d’Huttres, Pi. Oyster crabs saute w. Newburg sa.
Used for meat, chi., fish, etc.
Cramberies, Re. (See Airelle) for jelly redu. w. sugar.
Cream, Wh. Bechamel redu. w. cream thi. according to
article.
Creole, Re. Garnishing and sauce according to article.
Shredded onions, gre. and sweet peppers, ham in dice
smothered, add pounded tom. sa. and sliced mu.
Using for meat, chi., fish, etc.
Crevette, Pi. Shrimps, fish sa. w. shrimp butter.
Cumberland, Br. Hot or cold, redu. aromatics w. port wi¬
ne, add curant jelly, mustard, orange and lemon juice,
orange and lemon peel cut in jul., highly sea.
Curry, Ye. Veloute w. add curry powder. (See Indienne).
— 102 —
SAUCES
Danoise, Wit. Danish. Cold apple sa. w. grated horsera¬
dish and whipped crea.
D’Antin, Br. Demi-glace sa. w. chopped mn. and truf, add
fi.-her. chives dominating.
Demi-glace, Br. Espagnole sa. redn. skim until clear,
add sherry, madeira. Read heading of sauces.
Diable, Br. Deviled, chopped shallots, redu. w. wh. wi.
add demi-glace sa. cayenne pepper, strained, w. butter.
Diane, Br. Pepper sa. w. game essence, add whipped
cream gar. w. crescent of truf. and white of eggs.
Dieppoise, Pi. Normande sa. on fish w. shrimp butter.
Dino, Br. Cold, apple marmalade w. orange and lemon
juice, orange and lemon peel, cut in jul., cooked in
sherry.
Diplomate, Pi. Normande sa. w. lobster butter, truf. and
lobster in dice.
D'Orleans, Pi. Normande sa. w. crawfish butter and ch.
glace meat, or supreme sa. w. crawfish butter.
Duxelles, Br. Chopped shallots and mu. w. Espagnole sa.
fi.-herb. (S’ee Mirepoix).
Page 49
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
Celery, Wh. Cre. of veloute sa. w. celery cut in dice or pu. w. stock of article.
Cerises, Br. Demi-glace sa. w. pitted sour cherries and poached.
Champagne, Br. Reduce the stock, add champagne w. demi-glace sa.
Champignons, Br. or wh. W. mushroom heads or sliced according to article.
Chantilly, Wh. Cold mayo. w. whipped cre. or hot hoi. sa w. whipped cre.
Charcutiere, Br. Piquante sa. w. chopped onions, jul. ol pickles and French mustard.
Chasseurs, Br. Chopped shallots w. sliced mu. moisten w. wh. wi. add demi-glace sa. w. tom. chopped taragon and parsley.
— 101 —
Chaseresse, Br. Demi-glace sa. w. champagne and game essence.
Chateau, Br. Meat glace of beef, ch. or veal, according to article w. lemon juice, sweet butter sea.
Chaud-froid, Br. gr. Pi. or white, according to article, redu. stock w. sauce and gelatine if necessary or mayo, gr. or w. tom. (Read heading of sauce).
Chevreuil, Br. Pepper sa. w. add red wi., marinade of game, currant jelly.
Chili, R. Preserved in bottle or redu. peeled and pounded tom. w. aromatics, highly sea.
Chivry, Gr. All sa. w. green fi.-berbs or gr. butter.
Choron, Pi. Bea. sa. w. redu. tom. or Cberon sa.
Chutney, Br. Preserved in bottle. (Major Grey).
Civet, Br. Esp. sa. w. marinade of game and thickened w. blood of game, according to article.
Clermont, Br. Smothered shredded onions w. esp. sa.
Coction, Reduce stock from braised divers articles and add to sauce.
Colbert, Br. Same chateau sa. w. fi.-herbs, Colbert French term, use only Maitre d'Hotel butter.
Cocktail, Re. Cold, use tom. catsup, Worcestershire sa. horseradish, chopped green peppers, tobasco, highly sea.
Corail, Pi. Coral, wh. sa. add chopped lobster coral, and lobster or shrimps in dice.
Coulis, Br. Pi. wh. according to article. (See coulis).
Crabes d'Huitres, Pi. Oyster crabs saute w. Newburg sa. Used for meat, chi., fish, etc.
Cramberies, Re. (See Airelle) for jelly redu. w. sugar.
Cream, Wh. Bechamel redu. w. cream thi. according to article.
Creole, Re. Garnishing and sauce according to article. Shredded onions, gre. and sweet peppers, ham in dice smothered, add pounded tom. sa. and sliced mu. Using for meat, chi., fish, etc.
Crevette, Pi. Shrimps, fish sa. w. shrimp butter.
Cumberland, Br. Hot or cold, redu. aromatics w. port wine, add currant jelly, mustard, orange and lemon juice, orange and lemon peel cut in jul., highly sea.
Curry, Ye. Veloute w. add curry powder. (See Indienne).
— 102 —
Danoise, Wit. Danish. Cold apple sa. w. grated horsera¬ dish and whipped crea.
D’Antin, Br. Demi-glace sa. w. chopped mn. and truf, add fi.-her. chives dominating.
Demi-glace, Br. Espagnole sa. redn. skim until clear, add sherry, madeira. Read heading of sauces.
Diable, Br. Deviled, chopped shallots, redu. w. wh. wi. add demi-glace sa. cayenne pepper, strained, w. butter.
Diane, Br. Pepper sa. w. game essence, add whipped cream gar. w. crescent of truf. and white of eggs.
Dieppoise, Pi. Normande sa. on fish w. shrimp butter.
Dino, Br. Cold, apple marmalade w. orange and lemon
juice, orange and lemon peel, cut in jul., cooked in sherry.
Diplomate, Pi. Normande sa. w. lobster butter, truf. and lobster in dice.
D'Orleans, Pi. Normande sa. w. crawfish butter and ch. glace meat, or supreme sa. w. crawfish butter.
Duxelles, Br. Chopped shallots and mu. w. Espagnole sa. fi.-herb. (S’ee Mirepoix).