The following styles of garniture and sauces can
be used for any variety of fish; ordinary intelligence
— 123 —
GANCEL’S CULINARY ENCYCLOPEDIA
will guide a chef as to which is appropriate for fresh or
salt water fish. One must not forget that the sauces
make the fish appetizing.
FISH, THEIR SAUCES AND GARNISHING.
(POISSONS, GARNITURE ET SAUCES)
Abbreviations: Bord. bordelaise; oov. covered; cro.
croquette; craw, crawfish; dec. decorated; fi-fo. force¬
meat; gar. garnish; jul. julienne; mou. mousseline; mu.
mushrooms; nor. normande; po. poached; pot. potatoes;
quen. quennelles; red. reduced; sa. sauce; thi. thicke¬
ned; tom. tomatoes ;truf. truffles; vege. vegetable ;w.
white.
TIME REQUIRED TO COOK
Time stated in the kitchen after waiter has given his
order.
Baked, Split 10 to 20 minutes.
Whole 15 to 30 min.
Boiled, Split 10 to 30 min.
Whole 15 to 30 min.
Braised, Generally. Whole 30 min. large, 50 to 60 min.
Fried, Sliced 10 to 15 min. Whole small 10 to 15 min.
large cut on both sides 15 to 30 min.
Broiled, Split 8 to 15 min.
. Whole small 10. to 15 min. large incised.
Poached, Sliced 8 to 15 min,
V/hole 15 to 30 min.
Saute, French term. Fried in pan, according to fish
such as trout, sole, etc. 10 to 15 min.
(Note). All fish generally with garnishings are
poached w. stock fish or wine according to article.
Adrienne, Gar. w. small shrimp patties Americaine sa.
cov. Polignac sa.
— 124 —
FISH, GARNITURE AND SAUCES
Ambassade, Gar. w. crawfish quen. dec. mu. truf. milt,
cov. Riche sa.
Americaine, Gar. w. sliced lobster on top cov. Ameri-
caine sa.
Arm rale, Cov. lobster sa. gar. w. craw, tails, mu. truf.,
fried mussels and oysters villeroy, sliced truf. on top.
Ancienne, Generally braised or poached w. court' bouil¬
lon sa. and gar. according to fish.
Andalouse, Cov. of fi-fo. w. sweet pepper puree gar. w.
stuf. tom. w. risotto, Normande sa. w. truf. around.
Anglaise, Generally boiled w. melted butter and boiled
pot. or gooseberry sa. Fish fried English style. (Read
heading fish) .
Antibodse, Gar. w. pounded tom. cov. provengale sa. w.
fi-herbs.
Antoinette, Gar w. shrimps around, cov. cream sa. w.
anchovy butter and capers.
Archiduc, In crustad, fil. w. salpicon, mu. lobster, truf.
and fish quenelle, thi. Normande sa. w. paprika, fish
dec.
Argenteuil, Gar. w. asparagus tips, parisienne pot. cov.
w. white wine sa.
Arlequin, Cov. w. white wi. sa. w. mixed gherkins, green
and sweet peppers, white of hard boiled eggs cut in
dice.
Astronome, Paupiettes styles, sliced thin, divers stuf¬
fing Italian sa. w. fish essence, gar. w. gastronome pot.
Aurore, Cov. fi-fo. sprinkled w. coral, lobster and
shrimp sa. around.
Bahama, Cov. w. shrimps sa. w. mu. shrimps, sweet pep¬
pers, silce or turtle fat in top.
Bamboche, Filet of fish in corkscrew shape, breaded
and fried, gar. w. mixed vege. thi. ere. sa.
Bari I let, Crust of pot, barrel-shaped, breaded and fried,
emptied, ring of anchovies around, gar. w. fish and
sa. according to article.
Bate Mere, In crust boat-shaped, cov. w. mariniere sa.
Bavaroise, Cov. mousseuse sa. w. grated horseradish and
crawfish butter or polonaise sa.
Beatrice, Gar. around w. mu. lobster, truf., cov. Newburg
sa. w. fumet, glazed.
GAN CEL’S CULINARY ENCYCLOPEDIA
Africaine, Gar. w. small lobster cro. cov. Normande sa.
w. anchovy essence, sprinkled truf.
Page 60
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The following styles of garniture and sauces can be used for any variety of fish; ordinary intelligence
— 123 —
will guide a chef as to which is appropriate for fresh or salt water fish. One must not forget that the sauces make the fish appetizing.
FISH, THEIR SAUCES AND GARNISHING.
(POISSONS, GARNITURE ET SAUCES)
Abbreviations: Bord. bordelaise; oov. covered; cro. croquette; craw, crawfish; dec. decorated; fi-fo. forcemeat; gar. garnish; jul. julienne; mou. mousseline; mu. mushrooms; nor. normande; po. poached; pot. potatoes; quen. quennelles; red. reduced; sa. sauce; thi. thickened; tom. tomatoes; truf. truffles; vege. vegetable; w. white.
TIME REQUIRED TO COOK
Time stated in the kitchen after waiter has given his
order.
Baked, Split 10 to 20 minutes.
Whole 15 to 30 min.
Boiled, Split 10 to 30 min.
Whole 15 to 30 min.
Braised, Generally. Whole 30 min. large, 50 to 60 min. Fried, Sliced 10 to 15 min. Whole small 10 to 15 min.
large cut on both sides 15 to 30 min.
Broiled, Split 8 to 15 min.
. Whole small 10 to 15 min. large incised.
Poached, Sliced 8 to 15 min,
V/hole 15 to 30 min.
Saute, French term. Fried in pan, according to fish such as trout, sole, etc. 10 to 15 min.
(Note). All fish generally with garnishings are poached w. stock fish or wine according to article.
Adrienne, Gar. w. small shrimp patties Americaine sa. cov. Polignac sa.
— 124 —
Ambassade, Gar. w. crawfish quen. dec. mu. truf. milt, cov. Riche sa.
Americaine, Gar. w. sliced lobster on top cov. Americaine sa.
Arm rale, Cov. lobster sa. gar. w. craw, tails, mu. truf., fried mussels and oysters villeroy, sliced truf. on top.
Ancienne, Generally braised or poached w. court bouillon sa. and gar. according to fish.
Andalouse, Cov. of fi-fo. w. sweet pepper puree gar. w. stuf. tom. w. risotto, Normande sa. w. truf. around.
Anglaise, Generally boiled w. melted butter and boiled pot. or gooseberry sa. Fish fried English style. (Read heading fish) .
Antiboise, Gar. w. pounded tom. cov. provengale sa. w. fi-herbs.
Antoinette, Gar w. shrimps around, cov. cream sa. w. anchovy butter and capers.
Archiduc, In crustad, fil. w. salpicon, mu. lobster, truf. and fish quenelle, thi. Normande sa. w. paprika, fish dec.
Argenteuil, Gar. w. asparagus tips, parisienne pot. cov. w. white wine sa.
Arlequin, Cov. w. white wi. sa. w. mixed gherkins, green and sweet peppers, white of hard boiled eggs cut in dice.
Astronome, Paupiettes styles, sliced thin, divers stuf¬ fing Italian sa. w. fish essence, gar. w. gastronome pot.
Aurore, Cov. fi-fo. sprinkled w. coral, lobster and shrimp sa. around.
Bahama, Cov. w. shrimps sa. w. mu. shrimps, sweet pep¬ pers, silce or turtle fat in top.
Bamboche, Filet of fish in corkscrew shape, breaded and fried, gar. w. mixed vege. thi. ere. sa.
Barillet, Crust of pot, barrel-shaped, breaded and fried, emptied, ring of anchovies around, gar. w. fish and sa. according to article.
Bateau Mere, In crust boat-shaped, cov. w. mariniere sa.
Bavaroise, Cov. mousseline sa. w. grated horseradish and crawfish butter or polonaise sa.
Beatrice, Gar. around w. mu. lobster, truf., cov. Newburg sa. w. fumet, glazed.
Africaine, Gar. w. small lobster cro. cov. Normande sa. w. anchovy essence, sprinkled truf.