Gancel's culinary encyclopedia of modern cooking

Noir, Black sa. cold mayo. w. pu. of walnuts (preserve). Noisette, Wh. Supr. sa. w. hazelnut butter. (See Noisette.) Nonpareil, Wh. Supr. sa. w. truf. mu. white of egg cut in dice, capers and chopped coral. Normande, Wh. Normande sa. bass of fish sa. according to article, fumet of fish, redu. mussel juice, mu. etc. Norvegienne, Wh. Cold vinaigrette sa. w. chopped hard eggs and grated horseradish. CEufs, Wh. Eggs sa. ere. sa. w. chopped eggs. Onions, Br. or wh. Shredded onions, smothered, pu. w. rice or ere. sa. used for soubise. O lives, Br. Demi-glace w. tom. and pitted olives, stuffed or sliced. Orange, Br. See Bigarade sa. w. orange cut in quarters. Oriental, Br. Demi-glace w. prunes and gre. and sweet peppers in dice. Orly, R. Tom. sa. and sup. sa. w. glace-meat. Oscar, Br. Preserved in bottle. Oxford, Br. (S'ee Cumberland) w. orange and lemon peel grated, highly sea. Oyonnaise, Br. Cold may. w. game pu. and mustard. Pain, Wh. Bread sa. (See bread sa.). Palermitaine, R. Redu. tom. w. vinegar, yolks of raw eggs, beat w. butter, highly sea. Paprika, R. Cre. sa.or veloute sa. w. paprika. Parisienne, R. Bea. sa. w. onions, pu. or soubise sa. tom. pu. and fi-herb. Pauvre Homme, Br. Piquante sa. (See charcutiere) . Perigueux, Br. or wh. All sa. w. truf. Perigords sa. Perigourdine according to article. Pepper, See Poivrade sa. Persil, Wh. Veloute w. chopped parsley or cre. sa. Persilade, Cold vinaigrette w. chopped eggs and fi-herb. Pi cad illy, Br. Piquante sa. w. English mustard and an¬ chovy gherkins cut in dice. — 109 — Pignolis, Br. Bordelaise sa. strained w. bleached pignons. Pimentade, Br. Same "Pimentos." Add pu. of peppers or Pimentos, Br. Esp. sa. w. chopped gr. and sweet pep¬ pers and fi-herb. Piquante, Br. Esp. sa. w. shallots, r.-wi, vinegar and chopped gherkins, cupers, fine herbs. Poissons, Base of fish sa. Normande sa., etc. Poivrade, Br. Pepper sa. redu. Marinade according to article w. ground pepper and esp. sa. Polonaise, Br. Light bordelaise sa. redu. w. vinegar, fried bread crumbs, raisins, almonds. Polignac, Pi. Normande sa. w. paprika shallots, mu. jul. Pomme d’Abre, Apple sa. marmalade or baked apple in pu. strained. Pompadour, Pi. Sup. sa. w. tom. pu. sliced mu. and fiher. Pondichery, Ye. Veloute curry and tom. sa. w. sweet peppers in dice. Porto, Br. Demi-glace w. port wi. and curarit jelly. Portugaise, R. Sliced shallots and mu. fried add esp. sa. and tom. in dice or demi-glace w. jul. of green and sweet peppers, orange peel and juice, anchovies and mu. in dice. Poulette, Wh. Veloute sa. made w. stock according to article and liaison, add mu. chives. Princesse, Wh. Sup. sa. w. glace and mu. juice reduced. Princiere, Pi. Nantua sa. w. jul. of truf. and crawfish tails. (See Nantua). Provengale, Br. Italienne sa. w. pounded tom. and garlic Rachel, Pi. Normande sa. w. lobster coulis and ancho¬ vy essence. Raifort, Wh. Horseradish w. ere. sa. or Veloute sa. w. grated horseradish. Ravigote, Gr. Cold (See vinaigrette) or mayo. sa. french mu. chopped eggs and fi-herbs, hot, Venitienne sa. w. anchovies, highly sea. Reading, Preserved in bottle. Reforme, Br. Half poivrade sa. and demi-glace sa. w. jul. of gherkins, tongue, mu., truf. and white of eggs. Regence, Wh. Normande sa. w. truf. essence or demiglace w. truf. essence for meat or ch. > — 110 —