Gancel's culinary encyclopedia of modern cooking

Reine, Wh. Sup. sa. and ch. essence w. almond butter, truf in dice. Remick, Pi. Cold mayo. w. chili sa. Paprika mustard, Worcestershire sa. Remoulade, Gr. Cold mayo. w. french mustard, chopped gherkins, capers and fi-kerbs, taragon anchovies es¬ sence, highly sea. w. ground pepper. Riche, Pi. Mormande sa. w. crawfish butter and truf. in dice or mayo, and thi. ere. w. chopped truf., hard eggs and fi-her. Richelieu, Pi. Normande sa. w. redu. tom. and madeira wi., butter. Robert, Chopped onions fried, moisten wh. wine, add demi-glace, French mustard. Romaine, Br. S’weet pepper sa. w. pignons, smyrne and currants raisins. Rouennaise, Br. Bordelaise sa. w. chopped duck’s liver and fi-her. Roux, Br. or wh. A preparation of butter and flour, used for thickening sauces and soups, this is the base of roux blanc or brun (French terms). Rubens, Pi. Normande sa. w. lobster butter and ancho¬ vies. Russe, Wh. Cold mayo. w. grated horseradish and whipped ere. or hot, bordelaise sa. w. caviar, fennel and capers. Sabayon, Ye. S’abayon, a kind of egg punch. Served for punch, pudding sa. or sweet dish, preparation 5 ounces sugar, 2 eggs, 3 yolks, y2 quart wh. wi. or milk, beat in bain-marie, add liquor or flavor. Saint-Malo, Ye. Normande sa. w. french mustard and anchovies. Salmis, Br. Esp. sa. w. game pu. or essence. Sauge, Br. Sage chopped w. gravy or demi-glace sa. Saxonne, Br. or wh. Veloute sa. ere. or demi-glace sa. w. grated horseradish. Seviflane, Br. or wh. Veloute sa. or demi-glace sa. w. tom. pu. and chopped sweet peppers. Siberienne, Br. Pepper sa. w. thi. ere. and carraway seeds. Sicilienne, Br. Romaine sa. w. cocoa and currant jelly, — Ill — GANCEL’S CULINARY ENCYCLOPEDIA Smitane, Br. Russian name for sour cream, add pep¬ per sa. Solferino, Pi. Redu. tom. fi-herb. w. taragon, butter. Soubise, Wb. Onion pu. add w. cooked rice or bechamel sa. strained. Souchet, Courtbouillon w. jul. of vege. without turnips. A highly seasoned w. wi. to cook fish in. Soya or Soja, Japanese ketchup. Preserved in bottle. A very sharp Indian flavoring sauce. Stanley, Wh. Sup. sa. or ere. w. horseradish. Stock, Coction, braised or boiled (See Coction). Suedoise, Swedish apple sa. w. grated horseradish mayo and whipped ere. or hot apple sa. horseradish and ere. sa. Supreme, Wh. A rich white sa. mad. veloute from ch. broth, reduce and add thi. cream, do not use liaison of eggs. Tabasco, R. Preserved in bottle. Made w. Mexican pep¬ pers. Tartare, Ye. Mayo. sa. beat w. cooked yolk of eggs, 8 for 1 quart olive oil, chopped green onions and chives or strained w. mayo. Tomate, R, Fresh tom. cooked w. mirepoix, thi. w. roux or corn starch, sea. little sugar, cooked and strained. Tortue, Br. Turtle. Bsp. sa. w. tom. turtle herb strained highly sea. and good madeira wi. Toulouse, Wh. All. sa. w. stock according to article, w. cock’s combs and kidneys, mu. truf. olive. Tourangelle, Or. Veloute w. Vouvray wi. and gr. butter. Truffes, Br. or wh. Sup. w. truf, demi-glace w. truf, etc. Tyrolienne, R. Bea. sa. beat w. oil and redu. tom. Valalsienne, Br. Esp. sa. w. game essence and Valais wi. for fish, w, veloute and fish essence. Valeria, Br. Bordelaise sa. w. mustard, grated horse¬ radish, chives, nasturniums, shrimps and shrimp butter. Valoise, R. Bea. sa. w. meat-glace and shrimps, butter. Vaudoise, Br. Genevoise sa. w. redu. court bouillon.