Gancel's culinary encyclopedia of modern cooking

Duchesse, Cov. fi-fo. mousseline, Normande sa. gar. dec. quen. crawfish tails and small Duchesse pot. Duglere, Cooked in dish w. shredded onions, pounded tom. and parsley wh. wi. fumet, butter, baked. 131 — GAN CEL’S CULINARY ENCYCLOPEDIA Dupe ret, Gar. w. oysters and mu. cov. Normande sa. w. lobster, glazed butter. D’Urville, Stuf. w. lobster salpicon, cov. fi-fo. dec. w. a red anchor on top, gar. oysters and mu. dec. quen. Normande sa. w.' lobster butter. Durham, In cassolette. Tbi. Normande sa. sliced truf. on top, cov. w. appareil cheese souffle. Durand, Slices of fish rolled w. fi-fo. cooked w. borde- laise mirepoix, redu. w. butter. Duse, Stuf. w. salpicon po. cov. Mornay sa. glazed shrimp sa. around, sprinkled truf. Dussolier, Gar. w. crab meat on top, po. cov. Americaine sa. sprinkled coral and parsley. EcaiSIere, Gar. w. oysters, Bercy sa. cooked in dish. Ecosaise, Cov. w. Normande sa. 4 different colors or Normande sa. w. mirepoix bordelaise. Egyptienne, Saut6 in oil w. onions pounded tom. curry sa. around. Epicurienne, Newburg sa. w. truf. Madeira and fine champagne brandy. Epigramme, Stuf. or cov. fi-fo. po. cut epigramme shape, breaded English style, fried, gar. sa. according to article. Epinard, Spinach in branch w. butter, cooked fish on top cov. Mornay sa. or fish sa. glazed. Escabeche, Trout or perch, pickled, fried in oil, put in tureen w. jelly, served cold. Escalope, All fish sliced scalops style, plain, breaded, etc. gar. and sa. according to article. Espagnole, Same creole style, add dice of ham, gar. w. ring of onions fried french style. Essence, Fish cooked in the same coction, redu. with butter. See essence sa. Farcis, All fish stuf. in side or on top, salpicon or fish forcemeat, po. gar. and sa, according to fish. Favorite, Stuf. w. lobster salp. cov. w. fi-fo. mousseline, dec. w. gold-leaf, shrimps, sa. around. Fecampoise, Gar. w. oysters and shrimps, cov. Norman¬ de sa. scallops of lobster on top. Fedora, Stuf. fi-fo. w. mu. pu. po. cov. Genevoise sa. gar. w. Sarah Bernardt pot. around. — 132 — FISH, GARNITURE AND SAUCES Fermiere, Fanner style. Cooked in earthen dish w. min¬ ced green onions, mu. chives, sea. butter, and wine. Baked. Fenouil, Fish broiled or poached w. melted butter and chopped fennel. Filet, All fish cut in fillet1 gar. and sa. acording to fish. Financieere, Generally large whole fish braised in wine, coction redu. add thi. sa. gar. w. dec. quen. mu. truf. nuts of oysters, chrimps and trussed crawfish around. Fines-Herbes, Fish cooked w. fi-her. and fumet, add fish sa. fi-her., minced chives, chervil, parsley. Fin de Siecle, Cooked in earthen dish w. green pepper and mu. in jul. on top, po. cov. Normande sa. glazed. Fin noise, Cov. sa. Finnoise et fi-herbs. Flamande, Cooked in courtbouillon w. beer, chopped fi- her. thick kneaded butter. Floreal, Cov. fl-fo, dec. taragon leaves and chervil, Veni- tienne sa. w. essence around, gar. w. asparagus tips and cut green string beans. Florentine., On spinach in cream, cov. Mornay sa. glazed. Florimond, Cooked in paper casing ““Papilolte” Maitre- d’Hotel butter and shallots w. cooked sliced pot. in oven. Four (Au), Cooked in oven. All fish cooked in oven ac¬ cording to the fish or w. onions, fi-her, butter, wine, sea. Fourre, “Stuffed” all fish stuffed w. salpicon or fi-fo. gar. and sa. according to article.