Gancel's culinary encyclopedia of modern cooking

Pojarski, Chopped fish thi. w. fresh ere., bread crumbs and fresh butter, half and half, sea. made chop shape, dipped in melted butter and fresh bread crumbs, broiled gar. and sa. according to fish. Polignac, Cooked in dish w. shallots and minced mu. cov. fish sa. w. paprika. Polonaise (Polish), Same as “Israeliet,” or fried w. Polonaise butter. Pompadour, Cov. lobster sa. w. truf. in dice, gar. small lobster croquettes. Pondichery, In rice border, w. curry, cov. Pondichery sa. Pontigny, Cov. Matelote sa. gar. w. fi. quen. w. onion pu., shrimps, mu. and crawfish tails. Portiere, Fried in butter when cooked, cov. w. French mustard and butter Meuniere, fi-herbs. Porcupine, Incrusted or larded w. salt pork, broiled or fried. Porte-Bonheur, Fillet of fish horseshoe shape, stuf. w. shrimps salpicon, horseshoe nails made w. truf. on top, gar. and sa. according to fish. Portugaise, Cooked in dish, onions and sliced mu., pounded tom., sea., baked. Poulette, Cov. Poulette sa. w. sliced mu., chives and fi-her. Présidente, Cov. Normande sa. w. truf. pu., gar. dec. quen., fried mussels Villeroy, crawfish tails and whole truf. Princesse, In crustade fil. w. asparagus tips. Supr§me sa. w. essence and asp. butter sliced truf. — 143 — Printaniere, Cov. cream sa. w. green butter and essence, gar. w. fancy vege. Proven gale, Cov. Provengale sa. w. fumet and anchovies gar. w. tom. saute w. garlic or fried Meuniere, gar. on top egg-plant jul. and fried tom., cov. Meuniere butter. Puysegur, Same preparation as “Pajorski,” broiled, cream sa. w. sliced mushrooms around. Quenelles, Quenelles of fish. See under heading of “Farce,” dec. or sprinkled, acording to fish, gar. and sa. facultative. Quirinal, Cov. fi-fo. ,dec. Bordelaise sa. w. fumet, gar. crawfish quen., mu. and truf. Quo Vadis, Same as “Daumont,” in crustade made in shape of a Roman chariot, gar. w. trussed crawfish ahead of chariot. Rabelais, Cov. fi-fo., sprinkled w. coral and fillet ancho¬ vies on top, fish sa. w. anchovy butter. Rachel, Stuf. salp. of shrimps cov. fi-fo., dec. Normande sa. w. truf., gar. w. asp. tips. RadziwiM, Same as “Joinville,” gar. w. cucumbers and olives. Regence, Gar. w. quen. mu., truf., milt, crawfish tails Genoise or Normande sa. Reine, In medaillon shaped cov. fi-fo., dec. sup. sa. around, gar. w. dec. quen. mu., truf. Reichenberg, Cov. Normande sa. gar. small oysters, cov. Mornay sa., glazed. Rejane, Cov. fish sa. w. water-cress butter, gar. w. roses made of Duchesse pot. Reveloise, Cooked in dish cov. whi. wi. sa., sprinkled w. coral, chives and parsley, when cooked. Rhodesia, On large sliced 'lobster American style, paupiette of fish poa. on top, cov. Americaine sa. Riche, Cov. lobster or shrimps sa. w. truf. in dice. Richelieu, Breaded English style, fried w. Maitre d’Hotel butter w. truf. essence. Rigoise, Sliced pickled in oil and lemon juice, stuf. w. fi-fo. and chopped mu. rolled and breaded, fried, gourmet sa. — 144 — Rioja, Cov. Normande sa. w. Rioja wine and fumet, gar. w. slices of lobster. Rochelaise, Matelote sa. gar. w. oysters, mu., mussels and milt. Roll mops, Generally herring pickled and rolled w. aro¬ matics. Romaine, Fried Meuniere gar. w. sliced onions, smother¬ ed, moistened wh. wi. and tom. gar. w. small truf.