D’Uzes, Wh. Gastric w. madeira w. hoi. sa. and anchovy butter. Ecossaise, Four sa. different colors, according to article or hoi. sa. w. brunoise. (See mirepoix). Energique, Br. Preserved French sa. in bottle. Escofier, Preserved in bottle, divers varieties. Espagnole, Br. This is the base for brown sauces. Read heading of Sauces. Essence, All coctions of juice of meat, ch. fish, vege, etc. redu., add according to article. Estragon, Br. or wh. All sa. veloute sa. w. taragon leaves or chopped, or meat juice, cl. or th. Extralt, B. Extract, all juice redu. of meat', ch. fish, game, culinary terms, meat-glace, ch. glace, fish-glace, game-glace. Fenouil, Wh. Fennel. All. sa. Veloutg sa. w. scalded fennel and chopped. Figaro, Pi. Cold mayo. w. redu. tom. and anchovies es¬ sence or hoi. sa. w. redu. tom. w. cooked celery jul highly sea. “ — 103 — CANCEL’S CULINARY ENCYCLOPEDIA Financiere, Br. Demi-glace sa. w. truf essence and stoCK, acording to article. Fines Herbes, Wh. and Br. White wine sa., demi-glace sa. or gravy, w. chopped fin.-herbs, chives, chervil, parsley, taragon, according to article. Fi noise, Pi. Veloute sa. w. paprika, chopped green and sweet peppers w. fi.-her. Fish, Wh. Poissons sa. normande sa. or veloute sa. w. fish stock. (See the name). Flamande, Wh. Veloute sa. w. redu. mussel juice, fish glace, french mustard, lemon juice, chopped parsley... Flavignon, Br. (See giblet sa.) Strained, highly sea. Fleurette, Wh. Thick fresh cream or ere. sa. w. chives. Fond, Wh. or br. Culinary term for stock, veal, gravy, fish, etc. Put in casserole sliced onions, carrots, thyme, bay leaves, pepper balls, then the meat, cover smother slowly, for brown sa. add water, sea. also coction of meat according to sa. Foyot, W. Bear, sa., beat w. meat glace. Frangaise, Pi. Bea. sa. w. redu. tom. and onion pu. thick Francois 1st., Pi. Wh. wi. sa. w. pounded tom. and sliced mu. Fumet, Essence stock flavor of fish, game, etc. sa. w. essence of game or fish, truf., etc. See “Extrait.” Galipoli, Wh. Half hoi. sa. half mayo, with anchovies in dice. Gascogne, Pi. Duxelles w. Veloute sa. and tom. pu. w. truf. in dice. (See Duxelles). Gastric, Composition for bea. sa. and hoi. sa. (See gas- trie mirepoix). Genoise, Br. Esence of fish w. redu. red. wi. add esp. sa. anchovies, butter w. coction of fish. Genevoise, Wh. or br. Same genevoise above w. wh. wi. Giblet, Br. Chopped onions, ch. liver and gizzard, fry, add esp. sa. sea. Glace, Br. (See Fond) Red. all stock, ch. meat, game, fish, do not salt. Gloucester, Wh. May. w. sour ere. lemon juice, Worces¬ tershire sa. chopped fennel. Godard, Br. Rich demi-glace sa. w. champagne or good wh. wine. — 104 — SAUCES Gourmet, Pi. Gastric w. reduce tom. pulp, ch. glace strained, butter, chopped taragon. Grand Veneur, Br. Poivrade sa. w. marinade, acocrding to article, thi. w. game blood. Gratin, Br. Duxelles composition according to article or wh. sa. w. bread crumbs and cheese on top, baked. Gravy, Br. Coction of roast meat, ch. etc. clear or thi. (See jus coction or stock.) Gribiche, Cold. 6 yolks of hard boiled eggs crushed, French mustard, salt and pepper, beat w. y2 qt. oil, vinegar, chopped parsley, taragon, chervil, caper ger- klns, wh. of egg, cut in jul. Grimod, Ye. Hoi. sa. w. saffron, highly sea. ✪ Gribiche

AI-modernized reading of the original text

D’Uzes, Wh. Gastric w. madeira w. hoi. sa. and anchovy butter. Ecossaise, Four sa. different colors, according to article or hoi. sa. w. brunoise. (See mirepoix). Energique, Br. Preserved French sauce in bottle. Escofier, Preserved in bottle, divers varieties. Espagnole, Br. This is the base for brown sauces. Read heading of Sauces. Essence, All coctions of juice of meat, ch. fish, vege, etc. reduced, add according to article. Estragon, Br. or wh. All sa. veloute sa. w. taragon leaves or chopped, or meat juice, cl. or th. Extract, Br. Extract, all juice reduced of meat, ch. fish, game, culinary terms, meat-glace, ch. glace, fish-glace, game-glace. Fenouil, Wh. Fennel. All sauce. Veloute sauce w. scalded fennel and chopped. Figaro, Pi. Cold mayo. w. reduced tom. and anchovies essence or hoi. sauce w. reduced tom. w. cooked celery julienne highly seasoned. — 103 — Financiere, Br. Demi-glace sauce w. truf essence and stock, according to article. Fines Herbes, Wh. and Br. White wine sauce, demi-glace sauce or gravy, w. chopped fine herbs, chives, chervil, parsley, tarragon, according to article. Finoise, Pi. Veloute sauce w. paprika, chopped green and sweet peppers w. fine herbs. Fish, Wh. Poissons sauce normande sauce or veloute sauce w. fish stock. (See the name). Flamande, Wh. Veloute sauce w. reduced mussel juice, fish glace, french mustard, lemon juice, chopped parsley... Flavignon, Br. (See giblet sauce.) Strained, highly seasoned. Fleurette, Wh. Thick fresh cream or cream sauce w. chives. Fond, Wh. or br. Culinary term for stock, veal, gravy, fish, etc. Put in casserole sliced onions, carrots, thyme, bay leaves, pepper balls, then the meat, cover smother slowly, for brown sauce add water, seasoned also coction of meat according to sauce. Foyot, Wh. Béarnaise sauce, beat w. meat glace. Francaise, Pi. Béarnaise sauce w. reduced tom. and onion puree thick Francois 1st., Pi. Wh. wine sauce w. pounded tom. and sliced mushrooms. Fumet, Essence stock flavor of fish, game, etc. sauce w. essence of game or fish, truf., etc. See "Extrait."” Galipoli, Wh. Half hol. sauce half mayo, with anchovies in dice. Gascogne, Pi. Duxelles w. Veloute sauce and tom. puree w. truf. in dice. (See Duxelles). Gastric, Composition for béarnaise sauce and hol. sauce (See gastric mirepoix). Genoise, Br. Essence of fish w. reduced red. wine add espagnole sauce anchovies, butter w. coction of fish. Genevoise, Wh. or br. Same genevoise above w. wh. wine. Giblet, Br. Chopped onions, ch. liver and gizzard, fry, add espagnole sauce seasoned. Glace, Br. (See Fond) Reduce all stock, ch. meat, game, fish, do not salt. Gloucester, Wh. Mayo. w. sour cream lemon juice, Worcestershire sauce chopped fennel. Godard, Br. Rich demi-glace sauce w. champagne or good wh. wine. — 104 — Gourmet, Pi. Gastric w. reduced tom. pulp, ch. glace strained, butter, chopped tarragon. Grand Veneur, Br. Poivrade sauce w. marinade, according to article, thick w. game blood. Gratin, Br. Duxelles composition according to article or wh. sauce w. bread crumbs and cheese on top, baked. Gravy, Br. Coction of roast meat, ch. etc. clear or thick. (See jus coction or stock.) Gribiche, Cold. 6 yolks of hard boiled eggs crushed, French mustard, salt and pepper, beat w. y2 qt. oil, vinegar, chopped parsley, tarragon, chervil, caper gherkins, wh. of egg, cut in julienne. Grimod, Ye. Hol. sauce w. saffron, highly seasoned.

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Gribiche

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