Brevai, Cooked in earthen dish (See Bonnefemme) w.
pounded tom. baked.
BriWat-Savarin, White wi. sa. w. fumet gar. w. mu. and
glazed small onions.
Brightonnaise, Fish sa. w. English mustard gar. w. mu.
oysters and small onions glazed.
Brochette, Generally all small fish in skewer fried,
divers sa.
Buena Vista, Matelote sa. w. pounded tom. mu. head and
slice of lobster on top.
Cadgery, Cooked w. rice pilaf, cream sa. w. curry and
fish essence around.
Caenaise, Sole cooked w. chopped fine onions, moisten
w. thi. cream✪ Caenaise sea. take out fish when cooked reduce,
add sweet butter and chopped parsley.
Caisses, In caisses. All fish dec. on top, case fil. divers
fish salpicon and sa. or casserolette bi-metal.
Calaisienne, Fish stuffed w. duxelles (See Papillotes) in
paper casing.
Cancale, Gar. w. sliced lobster, oysters, mu.cov. Nor-
mande sa.
Cambaceres, Generally large fish braised w. wine, redu.
add fish sa. gar. dec. fish quen. mu. truf. olives, cov.
w. sa. and sprinkled w. truf.
Canotiere, Bercy sa. gar. w. fried gudgeon and craw¬
fish.
Cardinal, Gar. w. sliced lobster on top, cov. lobster sa.
sprinkled coral.
Carmelite, Cov. fi-fo. mousseline cov. Newburg sa. w.
truf.
Carmen, Cov. fi-fo. w. paprika, lobster sa. w. truf. mu.
and shrimps cut in dice around.
Cassoiette, Same caisse. Divers gar. and sa.
Castiglione, See “Chauchat”, w. sliced lobster and mu.
Castillane, On dish w. shredded onions, green and sweet
peppers, cov. genevoise sa.
Catalane, Po. on sliced tom. gar. w. shredded onions
smothered in oil, cov. fumet of fish, butter.
Cendrillon, Fish stuf. w. shrimp salpicon, in crustade
slipper shape, cov. fish sa.✪ Cendrillon glazed quickly. Or cold
on Russian salad, fish dec. •
— 128 —
FISH, GARNITURE AND SAUCES
Cettoise, Gar. w. pounded tom. and fi-her. around, cov.
lobster sa.
Chambertin, Cooked w. chambertin wine sea. thick
kneaded butter, glazed.
Chambord, Braised in wh. wi. or red. gar. w. dec. quen.
crawfish tails, truf. mu. milt carp, around in bouquet.
Normande sa. or genevoise sa. according to article,
carp generally used, take the skin off, larding pork
between truf. before cooking.
Champagne, Cooked in champagne w. essence and thi.
w* kneaded butter or veloute sa. beat w. butter.
Chanoinesse, Fi-fo. border in figure eight shape, po. gar.
w. salpicon or shrimps, fish on top, cov. ere. sa. w.
anchovies.
Champs-Elysees, Cov. fi-fo. gar. w. fish quen. and
shrimps cov. Americaine sa.
Chartreuse, All moulds decorated w. vegetables, sur¬
round w. fi-fo. fil. w. cooked or raw fish, baked, gar.
sa. according to fish.
Chauchat, Fish cooked bordered w. sliced cooked pot.
cov. Momay sa. and glazed.
Chevreuse, Escalope of fish cut chop shaped,
cooked, trimmed, cov. w. fi-fo. and breaded on chop¬
ped truf. poached, gar. mussels, oysters, mu. shrimps,
thi. Normande sa.
Chevaliere, Slices of fish rolled w. fi-fo. and crawfish
tails peeled, head and claws projecting on top, poachect,
Normand sa. w. jul. of mu. lobster truf. around.
Chivry, Cov. fi-fo. dec. w. taragon leaves, chivry sa. -w.
fish glace.
Choiseul, Half cov. Normande sa. half cov. chivry sa
w. fumet.
Choisy, On braised lettuce cov. fish sa. w. jul. of mu
and truf.
Ciseaux, In scissors shape, stuf. w. duxelle cov. Italian
sa. baked.
Clarence, Cov. fi-fo. mousseline w. truf. cov. Mornay sa
and glazed.
Cleopatre, Stuf. fi-fo w. truf. cov. Normande sa w jui
of truf.
— 129 —
Page 62 · 2 recipe records on this page
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
Brevai, Cooked in earthen dish (See Bonnefemme) w. pounded tom. baked.
BriWat-Savarin, White wi. sa. w. fumet gar. w. mu. and glazed small onions.
Brightonnaise, Fish sa. w. English mustard gar. w. mu. oysters and small onions glazed.
Brochette, Generally all small fish in skewer fried, divers sa.
Buena Vista, Matelote sa. w. pounded tom. mu. head and slice of lobster on top.
Cadgery, Cooked w. rice pilaf, cream sa. w. curry and fish essence around.
Caenaise, Sole cooked w. chopped fine onions, moisten w. thi. cream sea. take out fish when cooked reduce, add sweet butter and chopped parsley.
Caisses, In caisses. All fish dec. on top, case fil. divers fish salpicon and sa. or casserolette bi-metal.
Calaisienne, Fish stuffed w. duxelles (See Papillotes) in paper casing.
Cancale, Gar. w. sliced lobster, oysters, mu.cov. Normande sa.
Cambaceres, Generally large fish braised w. wine, redu. add fish sa. gar. dec. fish quen. mu. truf. olives, cov. w. sa. and sprinkled w. truf.
Canotiere, Bercy sa. gar. w. fried gudgeon and crawfish.
Cardinal, Gar. w. sliced lobster on top, cov. lobster sa. sprinkled coral.
Carmelite, Cov. fi-fo. mousseline cov. Newburg sa. w. truf.
Carmen, Cov. fi-fo. w. paprika, lobster sa. w. truf. mu. and shrimps cut in dice around.
Cassoiette, Same caisse. Divers gar. and sa.
Castiglione, See “Chauchat”, w. sliced lobster and mu.
Castillane, On dish w. shredded onions, green and sweet peppers, cov. genevoise sa.
Catalane, Po. on sliced tom. gar. w. shredded onions smothered in oil, cov. fumet of fish, butter.
Cendrillon, Fish stuf. w. shrimp salpicon, in crustade slipper shape, cov. fish sa. glazed quickly. Or cold on Russian salad, fish dec. •
— 128 —
Cettoise, Gar. w. pounded tom. and fi-her. around, cov. lobster sa.
Chambertin, Cooked w. chambertin wine sea. thick kneaded butter, glazed.
Chambord, Braised in wh. wi. or red. gar. w. dec. quen. crawfish tails, truf. mu. milt carp, around in bouquet. Normande sa. or genevoise sa. according to article, carp generally used, take the skin off, larding pork between truf. before cooking.
Champagne, Cooked in champagne w. essence and thi. w* kneaded butter or veloute sa. beat w. butter.
Chanoinesse, Fi-fo. border in figure eight shape, po. gar. w. salpicon or shrimps, fish on top, cov. ere. sa. w. anchovies.
Champs-Elysees, Cov. fi-fo. gar. w. fish quen. and shrimps cov. Americaine sa.
Chartreuse, All moulds decorated w. vegetables, surround w. fi-fo. fil. w. cooked or raw fish, baked, gar. sa. according to fish.
Chauchat, Fish cooked bordered w. sliced cooked pot. cov. Momay sa. and glazed.
Chevreuse, Escalope of fish cut chop shaped, cooked, trimmed, cov. w. fi-fo. and breaded on chopped truf. poached, gar. mussels, oysters, mu. shrimps, thi. Normande sa.
Chevaliere, Slices of fish rolled w. fi-fo. and crawfish tails peeled, head and claws projecting on top, poached, Normand sa. w. jul. of mu. lobster truf. around.
Chivry, Cov. fi-fo. dec. w. taragon leaves, chivry sa. w. fish glace.
Choiseul, Half cov. Normande sa. half cov. chivry sa w. fumet.
Choisy, On braised lettuce cov. fish sa. w. jul. of mu and truf.
Ciseaux, In scissors shape, stuf. w. duxelle cov. Italian sa. baked.
Clarence, Cov. fi-fo. mousseline w. truf. cov. Mornay sa and glazed.
Cleopatre, Stuf. fi-fo w. truf. cov. Normande sa w jui of truf.
— 129 —
Records on this page
CaenaiseCendrillon