Gancel's culinary encyclopedia of modern cooking

Foyot, Broiled fish sea. w. paprika, gar. w. Virginiennes pot. Foyot sa. Franklin, Gar. w. quen. mu. truf.scallops of lobster, shrimps, cov. Normande sa. sprinkled w. coral. Fricandeau, Kernel of fish, sturgeons, turtle, etc. larding and braised gar. and sa. Fritot, Pickled in oil and lemon juice, frieu ji butter, cold or hot sa. highly sea. — 133 — Frits, “Fried” all kinds of fish w. milk and flour or breaded English style, fried, cold or hot sa. Fro id, All fish cooked in courtbouillon dec. whole scallops or sliced, etc. gar. w. divers salad, and cold sa. Francillon, Broiled fish on canape w. anchovy butter tom. sa. w. essence of fish around, gar. jul. pot. Fumet, Put butter in pan, sliced onions, thyme, bay leaves, crushed peppers, parsley, fish bones, remains of fish, cover and allow to sweat for 10 minutes, moisten wine and water, cook 30 minutes, strain and reduce. Galette, “Cake” generally fish cake. Boneless salt codfish add mashed pot. eggs and butter, round shape, fried in butter. Galicienne, Pickled in oil and fried, cov. Mornay sa. glazed, gar. w. Duchesse pot. Gambetta, Fish medaillon shape, cov. fifo. mousseline, dec. around, eyes made of truf, center emptied, filled w. oysters crabs, Nantua and Venitienne sa. around. Gavarni, Cooked Papillote style w. Maitre-d’Hotel and hazelnut butter. English pot', served separately. Gelee. All cold fish in aspic or served in jelly, divers styles and sa. according to fish. Genevoise, Braised w. white wine, veloute sa. and coction. Genoise, Braised w. red wine on court bouillon, genoise sa. or coction of cooked fish. George V, Gar. cucumbers olive shaped w. butter, truf. fish cov. Normande sa. w. English mustard. Georgette, In emptied long baked pot. fil. w. crawfish salpicon, cov. Nantua sa. glazed. Gerard i, Gar. w. oysters, shrimps, mu. cov. fish sa. w. filegrbs. Glazed, All fish cov. w. different sauces, Mornay, white wine, etc. glazed in oven or salamander, Quickly. Geromoise, Meuniere style, creme sa. w. fumet chives and chervil. . . . , Gondolier©, Stuf. w. salpicon* in crustade boat-chaped, each end gar. w. crawfish, boat fil. w. crawfish salpicon, cov. Venitienne sa. Grand Due, In crustade gar. w. asparagus tips, cooked fish on top, cov. Mornay sa. glazed, sliced truf. on top. — 134 — Granville, Gar. mussels and shrimps cov. Mariniere sa. Gratin, All fish w. cov. Italienne sa. or Duxelles sa. baked or Mornay sa. gratin. All fish prepared w. sa and crumbs, baked. Grenadin, Slices of fish larded w. truf. po. gar. and sa. acording to fish. Grenobloise, Fish cov. w. sliced mu. saute, cov. black butter. Grille, “Broiled”. All fish split or whole, slashed or in¬ cised sea. Grimaldi, Gar. w. macaroni, mu. truf. scallops of lobster, thin Normande sa. cov. ere. sa. w. lobster butter. Guibert, Cov. Normande sa. sprinkled coral and chives. Guilberte, In court-bouillon w. jul. vege. slightly thi. H aches, Cov. w. sa. S'ee Arlequin sa. or haches. Halevy, Cov. w. Montreuil sa. sprinkled w. pink truf. and white coral. Havanaise, Cooked in dish w. onions, mu. pounded tom. green and sweet peppers, baked. Havraise, Gar. w. mussels and oysters, cov. mixed Nor¬ mande and Mariniere sa. glazed. Helena, Slices of fish stuf. w. fi-fo. mousseline, rolled, in crust, fil. w. noodles, cov. Mornay sa. glazed.