Gancel's culinary encyclopedia of modern cooking

Vedy, Gr. Cold mayo. w. chopped tarragon and extract Vedy. Veloute, Wh. A rich sa. made according to article. — 112 > Venai son, Br. Sweet pepper sa. w. game pu. essence, fumet w. currant jelly, according to article. Venitienne, Gr. Veloute w. herbs pu. or gr. butter and coction of article or cold w. may. and pu. of herbs. Verjus, Gr. Juice of unripe grapes or crab apples, sour grapes. Verney, Gr. Chivry sa. jul. of gherkins, mu. truf, and cooked white eggs. Veron, Gr. Bea. sa. w. redu. tom. glace-meat and essence of anchovies. Verte, Gr. Sup. sa. w. herbs pu. or may. w. pu. of herb, highly sea. Vert-Pre or Pre-Vert, Gr. Supr. sa. gr. butter and chop¬ ped fi-her. Victoria, R. Gourmet sa. w. chopped gerkins, capers and fi-her. Viennoise, Pi. Sup. sa. ere. sa. veloute sa. w. paprika. Villageoise, Wh. Ordinary blanquette country style, fiher. Villeroy, Wh. All. sa. redu. w. coction of article w. gelatine if necessary for chaud-froid sa. Vi liars, Wh. Sup. sa. w. ch. in dice, chervil. Vinaigrette, (See Ravigote sa.) in oil. Vin blanc, Wh. White wine sauce for fish w. veloute and fumet, etc. Vincent, Gr. Cold mayo, add pu. of fi-herb, Worcestershire sa. fine champagne brandy, served very cold. Vin rouge, Br. All sauces made w. red wine, according to article and redu. stock. Walnut, Preserved in bottles. Waterfish, Wh. Court bouillon redu. w. hol.sa. See souchet. Westphalia, Br. Demi-glace w. ham essence and Rhenish wine. Worcestershire, Preserved in bottles, or made w. redu. ripe tomatoes, whole sliced lemon, vinegar, brown sugar, all spices, cloves, salt and pepper, cook 3 hours, strain, add glace-meat. Put in bottles. Quantity: tom. 10 pounds, 3 lemons, 1 pt. vinegar, 4 ounces sugar, 4 ounces salt, 1 ounce spices, 1/4 ounce cloves and 1/4 ounce pepper. — 113 Yacht Club, Preserved in bottles. York, Br. Redu. vinegar w. meat-glace and gravy, thi. fried bread crumbs, lemon juice, parsley. Yorkshire, Br. Cold Cumberland sa. hot w. demi-glace. Zingara, Br. Demi-glace sa. w. tom. w. jul. of ch. truf, mu. and tongue. Ziska, Wh. Cold may. w. English mustard and sweet pickles chopped very fine. Zuchette, Br. Demi-glace sa. w. tom. chopped olives and mu, very fine. Cucumbers cut in dice. COULIS AND PUREE Coulis is an ancient cooking term which means meat juice. A rich stock cullis and purge. The coulis does not contain flour nor starch and is made with the pure juice meat or rich stock, strained dry with its proper coction. For the puree, the stock is strained. The coulis and puree are given to invalids and can be mixed with sauces, to make them more rich and succulent. Coulis is not used much in modern cooking. (Cullis) Coulis and Puree. Bceuf — Beef. Crustaces — Crustaceans Gibier — Game. Legumes — Vegetable Poisson — Fish. Veau — Veal. Volaille — Chickens (Note) The coulis should never be salted before reducing. Boeuf, Beef, fried mirepoix, remains of beef, moistened w.wh. wi. and beef broth. Cooked 4 hours, strained. Crustaces, Crustaceans. Crabs, crawfish, lobster, shrimps, etc. cooked w. wh. wi. aromatics, pounded, add veloute and wh. stock, strain (if necessary keep the meat of the tails.) Gibier, Game. Mirepoix, fry or roast, keep the breast, pounded, moistened, w. wh. wi. or water, cooked 2 hours, strained. — 114 — BUTTERS' AND THEIR COMPOSITION