Gancel's culinary encyclopedia of modern cooking

Navarin, Stuf. fi-fo. and Duxelles, po. sliced lobster on top or around, cov. Montebello sa. Nelson, In border, Duchesse pot. cov. Morney sa. w. onion pu., glazed. Nemours, Stuf. w. fi-fo. mousseline, gar. w. mu. quen. and milt, thi. Normande sa., shrimp sa. w. shrimps around and slices of truf. on top. Neptune, Lobster sa. or Newburg sa., etc., add different shellfish. Nesle, Stuf. w. shrimps salpicon, cov. fi-fo., dec., gar. mu. and crawfish tails, fish sa. around. Newburg, All fish cooked or thi. w. Newburg sa. and essence according to article. Nigoise, Broiled, gar. of pounded tom. saute w. olives, anchovies and anchovy butter on top. Sole Normandy style Normande, Gar. w. mussels, oysters, mu., shrimps cov. w. Normande sa., gar. on top, fried gudgeons, fried bread lozenges, trussed crawfish, head of mu. in cen¬ ter and slice of truf. around. Norvegienne (Norwegian style), Cooked in dish w. thi. ere., sprinkled bread crumbs, butter and baked. — 141 — CEufs (Eggs), shad roe, etc. broiled, sautes, stuffed, gar. and sa. according to article. Olympia, In crustade long or oval fil. w. salpicon, cov. Mornay sa. w. onions, pu. and fumet, glazed. Ondines, Mousseline fi-fo. in mould, dec. or sprinkled coral, etc., gar. w. crawfish tails and truf., Nantua sa. around. See "Mousseline." Opera, Cov. w. fish sa., glazed, gar. w. asp. tips and truf. Oriental, Same as “Juive,” w. saffron and chopped almonds. Orleans, Cov. fi-fo., dec. same gar. “Chambord”, shrimp sa. and Normande sa. around. Orly, Fish in fillet pickled in oil and lemon juice, dip¬ ped in batter and fried, Orly sa. or cold sa. Ostendaise, Cov. Normande sa. gar. w. oysters and shrimp croquettes, sliced truf. on top. Otero, Belle; Baked pot. emptied, fil. w. shrimps, sal¬ picon, cooked fish, cov. Mornay sa. w. fumet, glazed. Pain, Fish loaf in fi-fo. in dec. mould (See “Timbals” and “Mousseline.”) Divers gar. and sa. according to fish. Palace, Cooked in dish w. shallots and minced mu. pounded tom., wh. wi. cov. Mornay sa., glazed. Papillote, Fish saute or broiled cov. w. thi. Duxelles sa., put in paper casing, baked, slices of ham or lemon according to desire. Parmentier, Fish fillet cooked w. chopped shallots and wh. wi. gar. w. crushed boiled pot. cov. w. thin fish sa. and coction and fi-her., glazed. Parame, Broiled. See “Papillote,” for Sardine. Parisienne, Cooked w. wh. wine, gar. w. oysters, mu., truf., cov. Normande sa. w. crawfish butter, gar. w. dec. quen., Parisienne pot. around, sliced truf. Pates (Fish Pies), Salmon pie, eels, lobster. See head¬ ing “Farces, Forcemeat.” Generally cold. Paul Bert, Cov. Parisienne sa. w. fumet gar. shrimps and pot. Parisienne. Paupiette ou Poupiette, Sliced fish rolled, w. fi-fo., meat, braised w. fumet or wine, gar. and sa. according to fish. Pecheur, Matelote style, in tureen, baked. — 142 — Pilaf, Turkish dish, w. rice and onions, moisten fish stock, sea. divers style. Pisane, On chopped spinach w. garlic and anchovies, w. butter, cov. Mornay sa. w. tom. and fumet, glazed. Plat (Dish), Cooked in dish w. wine, stock, fumet, sea., etc., baked. Plombiere, Breaded w. Indian meal and fried cold sa. Poche (Poached), In wine, fumet, court-bouillon, gar. and sa. according to fish. Pochouse (See “Matelote”). Use any kind of fish, cooked w. red wine, burn w. brandy.