Gancel's culinary encyclopedia of modern cooking

Hollandaise, Bercy style w. sliced mu. glazed. Hollandaise, Dutch style, boiled fish, melted butter and boiled peel. pot. Hollandaise sa. if desired. Hongroise, Chopped onions fried w. paprika, fresh ere. w. fish essence and little tom. sa. w. butter. Hoteliere, Cooked in dish w. Duxelles fi-herbs. and fumet, baked. Huitres, All kinds of fish, gar. w. oysters or sa. Hussarde, Fish stuf. w. chopped cooked onions, cov. hussarde sa. w. fumet, baked. Hyeroise, Cooked in dish w. shredded leeks cov. fi-herbs sa. Imperatrice, Stuf. w. crawfish salpicon cov. w. fi-fo. Dec. on top, supreme sa. w. fumet around, sprinkled w. truf. Imperiale, Cov. w. Venitienne sa. and fumet, sprinkled jul. of truf., mu. and lobster. Indienne, On border of rice cov. curry sa. w. fumet. — 135 — Infante, In crustade, fil. w. mu. pu. cov. Mornay sa. w. fumet, glazed. Ismaila, Rice pilaf. w. gre. and sweet peppers in dice and green peas, make one border, fish in center cov. fish sa. Israelite, Cooked aromatic court bouillon, reduced beat w. olive oil, served in jelly. Italienne, Cov. Italian sa. w. essence, baked or gratin. Jackson, Cooked in onions pu. cov. fi-herbs sa. gar. puff paste crust around. Janin (Jules), Cooked in dish w. Mirepoix bordelaise and Duxelles gar. mussels, truf., crawfish cov. tortue sa., baked. Jean-Bart, Stu. w. salpicon, mussels, shrimps and mu., cov. Normande sa. glazed. Jeanne d’Arc, Dipped in butter, rolled in bread crumbs, broiled, Nantua sa. around. Jeannette, In oval crust fil. w. shrimp salpicon, fish cov. fi.-fo. dec. or sprinkled w. tarragon, Normande sa. around, gar. dec. quen. Joinville, Fish made in turban shape, salpicon in center, thi. lobster sa. fish cov. Normande sa. crown made of mu. heads w. shrimps on top. Jouffroy, Cov. w. fish sa. w. sliced mu. gar. w. asp. tips, slice of truf. Juive, "Jew style," cooked in red wine, redu. w. vinegar and sugar, thi. w. fried bread crumbs, raisins and almonds. Julienne, Fillet cut in jul. in milk and flour or breaded English style, fried, cold sa. Lafayette, Gar. w. shrimps around cov. fish sa. w. tom. sprinkled w. truf. Laguipiere, Cov. w. fish sa. w. fumet, gar. dec. quen. and mussels. Laitance, "Milt" generally used for gar. or deviled, Meunière, in case, etc. Laperouse, Cov. fi-fo. dec. w. eyes made of truf. and nose made of lobster claw, gar. w. mussels, shrimps, Genoise sa. around and one large fish quen. sprinkled w. coral. — 136 Larochefoucauld, Incrusted w. truf. gar. w. dec. quen. mu. truf., shrimps, oysters Villeroy fried, Normande sa. w. fumet around. Latinville, Cov. fi-fo. sprinkled coral incrusted in truf. and essense around, gar. w. lobster quen. Lausanne, Cooked w. court-bouillon, Genevoise sa. or cooked in dish w. minced onions and mu. w. white wine. La Valliere, Cov. fi-fo. incrusted w. truf., Normande sa. w. crawfish butter gar. w. mu., oysters, crawfish quen. and milt of carp. Lechartier, W. Bercy sa. w. fi-herbs, glazed. Leopold, Cov. fi-fo. sprinkled w. coral and truf., half Genoise sa., half shrimps sa. Liegeoise, Generally trout in jelly. See Escabeche. Livonienne, Stuf. salp. of shrimps and mu. cov. fish sa. Livornaise, Cooked in dish w. tom. sa. w. fennel, parsley, bread crumbs, baked..