FoodNet

Gancel's culinary encyclopedia of modern cooking

1920

Page 63 · 1 recipe record 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.
GANCEL’S CULINARY ENCYCLOPEDIA Colbert, Generally breaded English style and fried w. Maitre-d’Hotel butter or Colbert sa. Colinette, Cov. fi-fo. w. truf. and fi-her. Nantua sa. Coligny, Marinate in butter and fried, lobster sa. cu¬ cumbers salad w. ere. separately. Combination, Divers fish and shellfish w. pot. or vege. served on same dish according to your choice. Commodore, Cov. Normande sa. w. lobster butter and oysters crabs, gar. w. mussels villeroy fried and dec. quen. Comtoise, Cov. onion sa. w. fish fumet, and fi-her. Conde, Cov. Normande sa. cross w . tom. pu. on top. glazed. Conti, Incrusted w. gherkins, Normande sa. around, gar. pot. croquettes small ball shape. Continentale, Cov. fi-fo. sprinkled truf. Normande sa. sprinkled w. coral gar. w. oysters and shrimps. Coquel in, Cov. Normande sa. w. paprika, glazed, gar. w. parisienne pot. Coquilles, All cooked shellfish, bordered w. duchesse pot. or fi-fo. fish thi. w. sa. Cotelettes, Fish-fo. in chop shape, poached or fried or salpicon of fish, gar. and sa. according to article. Coulibiac, Russian sturgeon pie. See under head of pat¬ ties “Coulibiac”. Courbet, Gar. oysters and mu. cov. fish sa. w. curry. Court Bouillon, A highly seasoned liquor for cooking fish. Divers court bouillon made w. wine, water or vinegar w. vege. and aromatics. Couronne, In crown-shaped mould, sprinkled or decor¬ ated, gar. w. sa. in center, according to article. Courtisane, Stuf duxelles w. fi-her. cov. chivry sa. glazed gar. w. very small pot. croquettes. Creole, See creole sa. w. fish essence and baked, highly seasoned. Croissy, Gar. mussels and sliced mu. fish cooked w. chopped onions, cov. fish sa. Croquette, All kinds filled w. salpicon of fish, breaded. English style gar. and sa. according to article. Cuba, On mu. pu. Mornay sa. w. fumet, -glazed. — 130 — FISH, GARNITURE AND SAUCES Czarevitch, In crust mad© w. duchesse pot', fried, emptied, cov. Normande w. paprika, sprinkled w. chopped yolks of eggs and truffles. Danicheff, Cov. Matelote sa. and pounded tom. zwieback; crumbs glazed. Danoise, Cov. Hollandaise sa. w. anchovy butter gar. English pot. Dantzick, Gar. oysters, fish-sa. w. caraway seeds. D'Artois, See under bead of relishes, “Dartois”. Daumont, Braised w. wine, cov. Nantua sa. w. fumet gar. w. dec. quen. truf. muj trussed crawfish. Dauphine, Cov. fi-fo. gar. w. mu. small onions glazed, small pot. Dauphine, Normande sa. Deauvile, See “Caenaise’ gar. w. shrimps. Dejazet, Fried meuniere style stars made w. taragon on top or fried w. Maitre-d’Hotel w. taragon. Demidoff, Cov. lobster forcemeat, dec. fish sa. gar. w. small rissoles of oysters. Destaing, Gar. shrimps and truf., cov. Normande sa. Diable, Deviled. All fish broiled or fried, served deviled sa. or ravigote. Dicken, Gar. w. braised lettuce, pot. cut in dice saute, cov. Normande sa. w. oyster essence. Dieppoise. Gar. mussels and shrimps, cov. Normande sa. Diplomate, Cov. fi-fo. mousseline in crustade, diplomat© sa. sliced truf. on top. Doria, Saute meuniere style gar. w. cucumbers sautd in butter. D’Orleans, Stuf. w. salpicon of shrimps, cov. fi-fo. dec. in crustade fil. w. shrimp sa. Dor pat, Cov. w. fi-fo. make stripes on top w. chopped parsley, and white and yolk of eggs, fried bread crumbs, fish sa. around. Dubarry, Cov. Mornay sa. w. fumet, glazed, gar. w. milt and truf. ✪ Fumet