Gancel's culinary encyclopedia of modern cooking

Groseille, Br. (Currant) Esp. sa. w. game essence and currant jelly or for fish, sa. w. fresh gooseberry. Hachee, Wh. or br. Piquante sa. w. chopped tongue, gr. and sweet peppers, hard wh. eggs or wh. w. Veloute. Harvey, Preserved in bottle. Havanaise, Br. Demi-glace sa. w. chopped onions, fry, gr. and sweet pepper, tom. and mu. in dice. Haw Haw, Preserved in bottle. Hollandaise, Ye. Gastric, 5 yolks of eggs, beat in bain-marie, 1 pound good butter, sea. strained* add lemon juice, ere. or water is necessary. Homard, R. Lobster, all sa. ere. fish, Veloute w. lobster butter, lobster cut in dice or coral. Hongroise, Pi. Cre. or veloute sa. w. smothered onions, paprika, sea. strained, butter. Horly, R. Reduce tom. sa. meat-glace, sea., butter. Horseradish, Wh. Grated horseradish w. crea. or Veloute sa. etc. Hotel iere, Wh. Bercy sa. add duxelles composition. Huttres, Wh. (Oysters), All wh. sa. w. oysters, remove beard. Huile, Tablespoon of vinegar and 3 tablespoons of olive oil, salt and fresh ground pepper, Hussarde, Br. Minced onions, shallots and fried ham, add esp. sa. w. tom. sa. grated horseradish, highly sea. Imperatrice (See Ambassadrice),. w. stock of article. 105 — Indienne, Ye. My method, minced onions, fry, minced, apples, curry, green peppers, add Veloute sa., tom., grated fresh cocoanut and milk, Worcestershire sa., Bengal Chutney, reduced, sea. and strained (See Condiment). International, Preserved in bottle. Isigny, Wh. Hoi. sa. , use sweet butter and thick cream, sea. Italienne, Br. Duxelles composition w. tom. in dice esp. sa. w. tom. and glace-meat. Ivoire, Ivory sup. sa. w. redu. tom. and ch-glace. Joinville, Pi. and Wh. Normande sa. and normande sa. w. crawfish or lobster butter. Juive, Br. Chopped onions fried, redu. vinegar and red wi. add esp. sa. fried bread crumbs, peeled almonds and seedless raisins. Jus, Gravy of beef, veal, lamb, game, ch. for roast, th. according meat. Juvigny, Wh. Hoi. sa. or butter sa. w. chopped capers and fi-herbs. Ketchup, R. Tomatoes ketchup. Preserved in bottle or pulp of tom, redu. w. spices and aromatics, highly sea. Laguipierre, Wh. Hoi. sa. w. glace of fish. Laperouse, Br. Bordelaise sa. highly sea. w. chopped tarragon, according to stock, meat or fish. La Valliere, Br. Chasseur sa. w. jul. of truf and chopped tarragon. Liaison, Ye. Composition cream w. yolks of eggs and sweet butter, whipped and strained, used for thicken¬ ing or binding white soups and sauces the last minute. Lituanienne, Br. Colbert sa. w. fried bread crumbs and fi-herb. Livonienne, Br. Colbert sa. w. chopped fennel and sour ere. Lombarde, Wh. All sa. w. chopped truf and fi-her. Luculus, Br. or wh. Rich sa. gar. w. very small ch. quen foi-g. in dice, balls of truf., cock’s combs and kidneys, Xeres wine. Lyonnaise, Br. Shredded onions, smothered, w. wh. wi., espagnole sa. fi-her. — 106 — Madere, Br. Madeira. Demi-glace redu. w. mad. or sherry. Magenta, Pi. Bea. sa. w. redu. tom. and fi-herb. Magny, Wh. All sa. w. essence of truf. and fi-herb. Maintenon, All. sa. w. Soubise sa. or mu. pu. Majordome, Br. Pepper sa. w. sliced mushrooms (See Poivrade). Maltaise, Ye. Hoi, sa. w. orange juice and grated orange peel. Mantaise, Br. Giblet sa. strained add butter. Marceau, Br. Demi-glace sa. w. game pu. garlic flavor.