Gancel's culinary encyclopedia of modern cooking

Montpellier, See chivry butter, add chopped gherkins, capers, anchovies, garlic highly sea. Mousseux, Sweet butter beat w. thi. cream. Moutarde, Mustard butter, mixed w. divers mustards, ac¬ cording to article highly sea. Nantais, Melted butter without being clarified w. shred¬ ded chives, lemon juice sea. also w. shallots. Noire, Black or browned butter in pan cooked last de¬ gree w. vinegar, capers and parsley. Noisette, Hazelnut. Same aveline, or browned. Noix, Pounded walnuts strained. (Butter, without lemon). Oil, See Crustaces, use good olive oil strained. Paprika, Served only for cold sauce. Butter mixed w. pa¬ prika powder. Pascal, Sardine and anchovies, pound, mixed w. sweet butter, strained, serve glass stand in pyramid shape decorated w. y2 ring of olive. Piment, Sweet or green peppers, pound, mixed, strained. Pistaches, Pistachio steeped in boiling water, pound, mixed, strained. Polonaise, Polish style. Meuniere butter w. fried fresh bread crumbs, chopped boiled eggs and parsley. Printanier, Same as legumes. Raifort, Horseradish, pounded, mixed, strained. Ravigote, Same chivry butter w. garlic, highly sea. Sale, To make salted butter sweet, knead w. fresh run¬ ning water until all salt is taken out. Sardine, Same anchovies, butter, pounded, strained. Sherry Louis, Famous restaurateur in New York.Deviled butter for lobster Sherry, French Mustard and English glace-meat. Worcestershire sauce, browned sugar, cayenne pepper, chopped chives, chervil, taragon, parsley, mixed w. butter, highly sea. Suedoise, Swedish, same mouseux without cream. — 117 — Tomate, Tomatoes. Pulp of tom. pound, mixed w. butter, strained. Truffes, Very black, pound, mixed w. little bechamel sa. and butter, strained. Vegetal, Vegetal tree, bamboo butter, cocoa butter, galam butter, palm butter, cow tree butter. Venitienne, Chivry butter w. anchovies, highly sea. Vert, Puree of herbs, highly sea. serve in relish dish. COLORINGS (Couleurs) Note. — The “Breton” colors are the best in the market. It is always better to use natural colorings in prefer¬ ence to artificial, even the best artificial colors aside from their injurious matter, frequently undergo com¬ plete change, during the cooking process, whereas natu¬ ral colors do not. Aurore, Red and yellow mixed, yellow predominating. Bleu, Bottled blue or indigo blue. Carmin, Bottled carmine or pernambuco wood or Kermes. Noire, Very black truffles, pounded with lamp black or caramel. Orange, Yellow and red mixed, red predominating. Rouge, Bottled red or pulp of tomatoes or coral pounded Vert, Bottled green or pounded raw spinach; juice ex¬ tracted, poached, do not boil, strained. JELLIES (Gelees) In culinary preparations there are several different kinds of jellies. They are classed in different styles such as: jelly of vegetables, meats, sweet dishes (entre-mets) and fish. — 118 — JELLIES The name of the jelly is determined by the pre¬ dominating element with which it is made. One can add to the jelly, calf’s feet or gelatine well washed. Try the consistance on the ice before clarifying and seasoning. If one has not had any experience in the making of Jelly these jellies it is best to consult this book. The fat should be skimmed off of the meat jellies before they are clarified to obtain a nice clear jelly. CHICKEN JELLY. (VOLAILLE)