Norvegienne, Can. rye bread with butter, anchovy fillet,
bor. with horseradish butter.
CEufs, Can. or S'an. eggs, stuffed, eggs various styles,
fried for San., boiled, sliced.
Olives, Can. or San. butter, olives stuffed with sweet
peppers chopped with cream cheese. .
Parisienne, San. small fancy French bread, filled divers
sliced meat or puree.
Peanut, San. with peanut butter or chopped peanuts
with lettuce leaf.
Poisson, Can. or San. All kinds of fish cooked or puree,
mixed divers styles.
Pumpernickel, Can. or San. pumpernickel bread gar.
with cottage cheese, with chive, divers, styles.
Puree, Can. or San., all kinds of puree.
Rex, Can. chopped chicken, bacon and lettuce with may¬
onnaise, two slices bacon in cross on top. San. same
preparation toasted, serve hot.
Roulee, San. bread sliced very thin, butter, gar. divers
puree or salad, rolled and tied with ribbon or bow.
Russe, Can. or San. Canape, fancy border, and filled
caviar. San. with caviar.
Salade, San. gar. with divers salad with mayonnaise.
Served open.
Saumon, Can, or San. gar. with smoked salmon sliced
or puree. Decorated.
Scotch Woodcock, Anchovies, toast gar. with scrambled
egg, anchovy filet on top, served hot.
Tartare, San. gar. with raw chopped meat, fine herbs,
tartar sauce. . :
Tartine, Sliced bread buttered, gar. with puree, sliced
meat or jam. - r- . . / ?
Tomate, San. butter sliced tomato, and lettuce leaf and
mayonnaise. ’ v;
Tou range!! e, Can. or San. gar. with Rillettes.
Vero-Doda, Can. smoked beef bordered with Rillettes.
Viande, San. gar. with divers meat.
Yolaille, Can. or San. gar. with sliced chicken or puree;
Welsh Rarebit, Toast American cheese, ale, Worcester¬
shire sauce, mustard; seasoning✪ Welsh Rarebit, served very hot in
earthen' dishes. - A i ee8) .edi/jss
18 —
PATTIES, V OLr AIT-VENT, CRESTS
Westphalienne, Pumpernickel bread, buttered, with
Westphalian ham.
Yorkshire Buck, Welsh rarebit preparation with poached
egg and broiled bacon on top.
PATTIES (Bouchees), VOL-AU-VENT,
CRUSTS (Croustades)
Patties, in kitchen terms, is a small vol-au-vent made
of puff paste and differs in name according to the shape
and the garnishing it contains.
In ancient cooking, the crust was made of English
bread cut and shaped in an artistic manner, or in differ¬
ent pastes.
There is an imitation Croustade paste which can be
filled with garnishings of fowl, game, fish, vegetables,
fruit and ice cream.
Abbreviations: All., allemande; art., artichokes;
ch., chicken; gar., garnished; mad., Madeira;
mu., mushroom; sal., salpicon; sup., supreme;
sa., sauce; truf., truffles; w., with.
(See heading, for Sauce and Garnishing)
— 19
CANCEL'S CULINARY ENCYCLOPEDIA
Ambassadrice, Gar. wl puree of chicken with sup. sauce.
Andalouse, Gar. w. art. ham, mu., quenelle, mad. sa.,
with tomato sauce.
Benedictine, Gar. w. fresh or salted codfish with cream
sauce, with dice of truffles or puree.
Bohemienne, Crust of bun paste, gar. with foie-gras and
truffles. (See Salpicon Montglas.)
Bouchees, Patties of puff paste, round, oval, square*,
divers garnishing.
Bouquetieres, Gar. w. very small fancy vegetable cream
sauce.
Cardinal, Gar. with lobster or divers shellfish, fish
quenelles, truffles, lobster, sauce or pink.
Large Vol-au-Vent made of puff paste
Chasseur, Gar. with all game with mushrooms, truffles,
madeira sauce. (See Chasseur sauce.)
Chevreuse, Gar. with duck’s liver, game, truf., mad. sa.
Page 7 · 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.
AI-modernized reading of the original text
Norvegienne, Can. rye bread with butter, anchovy fillet, bor. with horseradish butter.
Oeufs, Can. or San. eggs, stuffed, eggs various styles, fried for San., boiled, sliced.
Olives, Can. or San. butter, olives stuffed with sweet peppers chopped with cream cheese. .
Parisienne, San. small fancy French bread, filled divers sliced meat or puree.
Peanut, San. with peanut butter or chopped peanuts with lettuce leaf.
Poisson, Can. or San. All kinds of fish cooked or puree, mixed divers styles.
Pumpernickel, Can. or San. pumpernickel bread gar. with cottage cheese, with chive, divers, styles.
Puree, Can. or San., all kinds of puree.
Rex, Can. chopped chicken, bacon and lettuce with may¬ onnaise, two slices bacon in cross on top. San. same preparation toasted, serve hot.
Roulee, San. bread sliced very thin, butter, gar. divers puree or salad, rolled and tied with ribbon or bow.
Russe, Can. or San. Canape, fancy border, and filled caviar. San. with caviar.
Salade, San. gar. with divers salad with mayonnaise. Served open.
Saumon, Can, or San. gar. with smoked salmon sliced or puree. Decorated.
Scotch Woodcock, Anchovies, toast gar. with scrambled egg, anchovy filet on top, served hot.
Tartare, San. gar. with raw chopped meat, fine herbs, tartar sauce. . :
Tartine, Sliced bread buttered, gar. with puree, sliced meat or jam. - r- . . / ?
Tomate, San. butter sliced tomato, and lettuce leaf and mayonnaise. ’ v;
Tou range!! e, Can. or San. gar. with Rillettes.
Vero-Doda, Can. smoked beef bordered with Rillettes.
Viande, San. gar. with divers meat.
Volaille, Can. or San. gar. with sliced chicken or puree;
Welsh Rarebit, Toast American cheese, ale, Worcester¬ shire sauce, mustard; seasoning, served very hot in earthen' dishes. - A i ee8) .edi/jss
18 —
PATTIES, V OLr AIT-VENT, CRESTS
Westphalienne, Pumpernickel bread, buttered, with Westphalian ham.
Yorkshire Buck, Welsh rarebit preparation with poached egg and broiled bacon on top.
PATTIES (Bouchees), VOL-AU-VENT, CRUSTS (Croustades)
Patties, in kitchen terms, is a small vol-au-vent made of puff paste and differs in name according to the shape and the garnishing it contains.
In ancient cooking, the crust was made of English bread cut and shaped in an artistic manner, or in differ¬ ent pastes.
There is an imitation Croustade paste which can be filled with garnishings of fowl, game, fish, vegetables, fruit and ice cream.
Abbreviations: All., allemande; art., artichokes; ch., chicken; gar., garnished; mad., Madeira; mu., mushroom; sal., salpicon; sup., supreme; sa., sauce; truf., truffles; w., with.
(See heading, for Sauce and Garnishing)
— 19
Ambassadrice, Gar. wl puree of chicken with sup. sauce.
Andalouse, Gar. w. art. ham, mu., quenelle, mad. sa., with tomato sauce.
Benedictine, Gar. w. fresh or salted codfish with cream sauce, with dice of truffles or puree.
Bohemienne, Crust of bun paste, gar. with foie-gras and truffles. (See Salpicon Montglas.)
Bouchees, Patties of puff paste, round, oval, square*, divers garnishing.
Bouquetieres, Gar. w. very small fancy vegetable cream sauce.
Cardinal, Gar. with lobster or divers shellfish, fish quenelles, truffles, lobster, sauce or pink.
Large Vol-au-Vent made of puff paste
Chasseur, Gar. with all game with mushrooms, truffles, madeira sauce. (See Chasseur sauce.)
Chevreuse, Gar. with duck’s liver, game, truf., mad. sa.
Records on this page
Welsh Rarebit