Polpettes, H. Raw chopped lamb with udder in ball
shape, breaded English style and fried.
Pomme d'Arbre, C. Emptied apple, filled with divers
salad, salpicon of fruit, etc.
Pomponette, H. Small rissoles, filled divers garnishing
meat, fruit, etc. and fried. (See Rissoles in Relishes.)
Poulpe, C. Poulp cooked, pickled, etc.
Poutargue, C. Sausage of mullet, or tunny fish sliced
very thin.
GANCEL’S CULINARY ENCYCLOPEDIA
Puree, H. and C. Puree of cooked chicken, meat, divers
style.
Quiches, H. Small tartelet filled with salt pork custard
and Swiss cheese, baked.
Quenelles, H. Large quenelles in forcemeat, decorated
Sardele, C. Half-salted anchovies, filets, etc.
Sardine, C. Preserved in oil, smoked, fresh, etc.
divers style. (Stee Timbale and Mousse.)
Racines, C. All core and roots, salads, scalded, pickled
with spices.
Radis, C. Radishes served on ice; black, sliced very thin.
Ramequin, H. Cream puff paste ball made with Swiss
cheese, baked, filled with divers puree.
Ramissoles, H. Pancake stuffed divers styles. (See
(Crepes.)
Rastegais, H. 'Small patties of salmon, Russian style.
Ravioli, H. Italian dishes made noodle paste with divers
stuffing, poached, served with tomato sauce or gravy,
cheese✪ Ravioli on top, baked.
Rillettes, C. Chopped, cooked pork, spiced, used for
sandwiches.
Rissoles, H. Puff paste stuffed with divers salpicon;
fried or baked. (See Salpicon.)
Rissoles
Russe (Buffet Russe) Russian relishes, a special small
buffet in glass stand, divers fish.
Salades, C. Variety of small, fancy salads.
Salpicon, H. and C. See heading of Salpicon. Divers
style.
Salami, C. (Italian sausage) Sliced very thin.
Sandwiches, C. Thin sliced, buttered bread with purde,
sliced chicken, meat, etc. (S’ee Sandwiches).
— 14 —
RELISHES
Saucisses, H. and C. Sausages, fresh, foie-gras, crepi-
nette, Spanish, Vienna, broiled, fried.
Saucissons, C. Large sausage, salami, Lyon, bologna, etc.
Saumon, C. Salmon, thin sliced, smoked, canape or in
cornet shape, etc.
Sausselis, C. Russian name for relishes. (See Dartois.)
Savorys, H. and C. Fancy relishes served after ice cream.
Sigui, C. Russian smoked fish, smoked whitefish, sliced
long and narrow.
Souffles, H. and C. Forcemeat of chicken, game, ham,
game cooked in small case, divers styles.
Sprouts, C. Preserved smoked Norwegian sardine.
Strasbourgeoise, H. and C. Small brioche empty, filled
with puree of foie-gras and truffles.
Subrics, H. Cake gar. foie-gras, spinach with eggs, fried
in butter and turned over, sweet dish. (See Subrics).
Talamouse, H. Cream puff paste ball made with parme-
san cheese and filled with cream cheese.
Taramin, C. Russian relishes with potatoes.
Tartelettes, H. and C. All tartelets gar. with divers sal-
picon, puree, salad, etc.
Thon, C. Tunny preserved in oil, puree, salad.
Timbales, H. and C. Small mould decorated, filled with
divers forcemeat, or made in paste, silver, filled with
divers salpicon. (See Timbales and Mousseline.)
Tomates, C. Tomatoes, peeled, emptied, filled with
salad or divers vegetables, very cold. >
Vanneaux, C. Hard-boiled lap-wing eggs, served in nest
or fancy basket.
Varenikis, H. Russian relishes made with noodle paste,
with cottage cheese, divers styles, poached, sour
- cream.
Variantes, C. Divers vegetables, pickled.
Vatrouski, H. Russian coulibiac paste filled with cot¬
tage cheese, baked in oven. ✪ Sandwiches
Page 5 · 3 recipe records 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
Polpettes, H. Raw chopped lamb with udder in ball shape, breaded English style and fried.
Pomme d'Arbre, C. Emptied apple, filled with divers salad, salpicon of fruit, etc.
Pomponette, H. Small rissoles, filled divers garnishing meat, fruit, etc. and fried. (See Rissoles in Relishes.)
Poulpe, C. Poulp cooked, pickled, etc.
Poutargue, C. Sausage of mullet, or tunny fish sliced very thin.
Puree, H. and C. Puree of cooked chicken, meat, divers style.
Quiches, H. Small tartelet filled with salt pork custard and Swiss cheese, baked.
Quenelles, H. Large quenelles in forcemeat, decorated
Sardelle, C. Half-salted anchovies, filets, etc.
Sardine, C. Preserved in oil, smoked, fresh, etc. divers style. (See Timbale and Mousse.)
Racines, C. All core and roots, salads, scalded, pickled with spices.
Radis, C. Radishes served on ice; black, sliced very thin.
Ramequin, H. Cream puff paste ball made with Swiss cheese, baked, filled with divers puree.
Ramissoles, H. Pancake stuffed divers styles. (See Crepes.)
Rastegais, H. 'Small patties of salmon, Russian style.
Ravioli, H. Italian dishes made noodle paste with divers stuffing, poached, served with tomato sauce or gravy, cheese on top, baked.
Rillettes, C. Chopped, cooked pork, spiced, used for sandwiches.
Rissoles, H. Puff paste stuffed with divers salpicon; fried or baked. (See Salpicon.)
Rissoles
Russe (Buffet Russe) Russian relishes, a special small buffet in glass stand, divers fish.
Salades, C. Variety of small, fancy salads.
Salpicon, H. and C. See heading of Salpicon. Divers style.
Salami, C. (Italian sausage) Sliced very thin.
Sandwiches, C. Thin sliced, buttered bread with purde, sliced chicken, meat, etc. (S’ee Sandwiches).
— 14 —
Saucisses, H. and C. Sausages, fresh, foie-gras, crepinette, Spanish, Vienna, broiled, fried.
Saucissons, C. Large sausage, salami, Lyon, bologna, etc.
Saumon, C. Salmon, thin sliced, smoked, canape or in cornet shape, etc.
Sausselis, C. Russian name for relishes. (See Dartois.)
Savorys, H. and C. Fancy relishes served after ice cream.
Sigui, C. Russian smoked fish, smoked whitefish, sliced long and narrow.
Souffles, H. and C. Forcemeat of chicken, game, ham, game cooked in small case, divers styles.
Sprouts, C. Preserved smoked Norwegian sardine.
Strasbourgeoise, H. and C. Small brioche empty, filled with puree of foie-gras and truffles.
Subrics, H. Cake gar. foie-gras, spinach with eggs, fried in butter and turned over, sweet dish. (See Subrics).
Talamouse, H. Cream puff paste ball made with parmesan cheese and filled with cream cheese.
Taramin, C. Russian relishes with potatoes.
Tartelettes, H. and C. All tartelets gar. with divers salpicon, puree, salad, etc.
Thon, C. Tunny preserved in oil, puree, salad.
Timbales, H. and C. Small mould decorated, filled with divers forcemeat, or made in paste, silver, filled with divers salpicon. (See Timbales and Mousseline.)
Tomates, C. Tomatoes, peeled, emptied, filled with salad or divers vegetables, very cold. >
Vanneaux, C. Hard-boiled lap-wing eggs, served in nest or fancy basket.
Varenikis, H. Russian relishes made with noodle paste, with cottage cheese, divers styles, poached, sour - cream.
Variantes, C. Divers vegetables, pickled.
Vatrouski, H. Russian coulibiac paste filled with cot¬ tage cheese, baked in oven.
Records on this page
RavioliSandwichesRissoles