Gancel's culinary encyclopedia of modern cooking

Legumes, Vegetable. Every kind of vegetable moistened w. water strained. All green vege, cooked quickly. White vege, cooked w. rice flour, strained. Poisson, Fish. Every kind of fish w. mirepoix fried and smothered, moisten with white wi. and water, redu. w. veloute, strained. Veau, Veal. Mirepoix w. calf’s knuckle or gelatinous bone, smothered white, moistened w. water and oatmeal cooked 3 or 4 hours, strained, very good for invalids. Volaille, Chicken. (Note) Chicken cullis generally used for invalids. Singe chicken and empty, put in pan w. the giblets and one leek, rice or barley and water. Skim. Cook slowly, after it is cooked pound the meat and put it again in the pan. Let cook one hour and then strain. BUTTERS & THEIR COMPOSITION (Beurres et leur composition) Abbreviations: Poun., pounded. Red., reduced. Str., strained. Butter used for cooking should be fresh and sweet, good sauces, excellent vegetables and no delicious pastry can be made without it. One can make with fresh butter the butters composed of the follow¬ ing names, use butter equal quantity of ingredient. Ail, Garlic. Raw or cooked garlic, pound, mixed w. butter and str. Amandes, Almonds, lightly browned in oven, pound, mixed w. butter and strained. Anchois, Anchovies. Mixed w. anchovy essence or pound anchovies strained. Aveline, Hazel-nuts, lightly browned, pound, mixed and strained. Baltimore, Terrapin liver, pounded, mixed and strained. — 115 — Bercy, Chopped shallots w. redu. wh. wi. meat-glace,- lemon juice, poached marrow in dice, sea. mixed w. butter or melted butter. Brown, Butter in pan browned. Chivry, Parboiled tarragon, chervil, shallots, salad-burnet parsley, chives, when cooled, pressed, pound, mixed . w. butter, strained. Colbert, Maitre-d’Hotel butter w. glace-meat and chop¬ ped taragon. Crustaces, Crustaceans, remains of lobster, crawfish, shrimps, crabs, shells pounded, mixed w. butter, str. Diable, Deviled butter mixed w. mustard, cayenne pep¬ per, Worcestershire sa. hot, highly sea. Escargots, Snail butter, chopped shallots, garlic, parsley very fine, 1 pound butter, 2 ounces shallots, 1 ounce garlic, 1 ounce parsley, fresh ground pepper, salt, test your butter. Echalotes, Shallot butter parboiled, pound, mixed and strained or chopped and shredded. Estragon, Parboiled taragon cooled, pressed, pounded, mixed, strained. Jaune, Yellow, pounded cooked yolk of eggs w. butter, strained. Frais, Sweet butter, made in daisy shape, or leaves, etc. Herbes. Herbs. Parboiled, all herbs, cooled, pressed, pound, mixed and strained. Legumes, Vege. all cooked or raw, pressed, pound, mixed, strained, all green vege. cooked quickly and cooled. Maltre-d' Hotel, Hotel men or head waiters. Mixed w. lemon juice, meat-glace, chopped parsley, ground fresh pepper and salt. Used for broiled meat. Manie, Kneaded butter mixed without being cooked, used for thickening. Home made. Marchand de vin, Wine merchant. Redu. chopped shal¬ lots, salt and crushed pepper, glace-meat, mixed w. butter, lemon juice, chopped parsley. Mariniere, Mariner style. Same bercy butter w. fish or musels, essence. If necessary use kneaded butter. Maryland, 20 hard yolks eggs, pound, 1 lb. sweet butter, mixed, strained, used for terrapine or sauces. — 116 — BUTTERS' AND THEIR COMPOSITION Meuniere, “Miller’s wife style”, brown butter in pan w. lemon juice and parsley.