Rosalie, Fried in oil, cov. w. shallots, onions, mu., garlic,
chopped and fried in oil, lemon juice and parsley.
Rosemont, Same Portugaise, add w. Mirepoix in jul.
Rosin e, Cov. fish sa. w. tiom., gar. very small tom. fil.
w. salmon mousseline.
Rothschild, Normande sa. and fumet w. champagne, gar.
dec. quen. mu., whole truf.
Roti, All fish roasted or baked, gar. and sa. according
to fish.
Rouennaise, Mariniere sa., white or red wine.
Royale, Cov. fi-fo., dec. w. a crown made of truf., gar.
w. quen., mu., truf., crawfish tails, Parisienne pot.
Russe, Cov. Bordelaise sa. w. caviar and capers, chopped
eggs, fennel and parsley or cooked in dish w. braised
onions, carrots on top, fumet, baked.
Saint-Avertin, Fish sa. w. french mustard, gar. w. small
pot. croquettes.
St. Cloud, Larded w. truf., po. Orly sa. around, gar. w.
fried mussels.
St. Germain, Butter and bread crumbs, broiled, Bearn-
aise sa., gar. hazelnut pot.
St. Henri, Butter and bread crumbs broiled on hedge¬
hog pu.
St. Honorat, Butter and bread crumbs, broiled, gar. w.
tom. saute, Bearnaise sa. w. mint.
St. Jean, Poa. cov. Bearnaise and chivry sa. w. fumet
gar. Parisienne pot.
St. Laurent, Dipped in butter and bread crumbs, broiled,
on broiled mu. or pu., gar. Parisienne pot.
St. Leu, Gar. mu., shrimps, oysters, truf., cov. Normande
sa., glazed.
St. Malo, Gar. w. mussels and shrimps cov. Normande
sa. w. anchovy butter.
— 145 —
GANCEL’S CULINARY ENCYCLOPEDIA
St. Mande, Cov. Matelote sa. Mariniere style.
Ste. Menehould, Butter and bread crumbs, broiled ha-
che sa. w. fumet, gar. fried mussels Vil-leroy.
St. Nazaire, Coy. fish sa. gar. around w. small shell of
lobster and oysters, puff paste fleurons.
St. Valery, Gar: w. shrimps and mu. cov- fish sa. w.
fumet, glazed.
Salade Parisienne, Sliced fish poa., pickled French
dressing on shredded lettuce, gar. w. bouquet to alter¬
nate around fresh tom., beets, hard eggs, pot., all cut
in dice, sea. w. French dressing, fish coy. remoulade
sa.
Sauvigny, Cooked in dish w. sliced mu., wh. wi. and
fi-her.
Semillante, Fish poa. cov. Normande sa., gar. w. dec.
quen., fried oysters Villeroy, small fried eggs in oil.
Senonaise, Cov. Matelote sa. w. anchovy butter, glazed.
Sicilienne, Breaded English style, fried in oil, wh. wi,
tom. cut in dice, hard egg, anchovies, capers.
Solognote, Fish pickled w. vinegar and pounded pignons
sea. and condiment. Enveloped in ordinary - paste and
oil paper, covered w. hot ashes, cooked IV2 hrs. be¬
fore served clean the paste, also baked.
Soto Mayor, Breaded and fried. Cream sa. w. sliced mu.
and fumet.
Soubise, All fish sa. w. onions pu., glazed.
Souffles, All fi-fo. mousse in crustade, cassolettes,
divers styles according to article. See “Timbale” and
“Mousseline fi-fo.”
Sous Cloche, Poa. or fried on toast, cov. w. thin wh. wi.
sa. and jul. of mu. or sa. according to fish. (Under
Bell.)
Stephanie, Same as “Chauchat,” add sliced truf., glazed.
Suedoise (Swedish style), Boiled fi. w. parsley, pot. and
ere. sa. w. cucumbers or Suedoise butter.
Suffren, Larded w. anchovies fillet, poa. tom. sa. w.
fumet and anchovy butter.
Sultane, In crustade cov. fish sa. w. sweet pepper pu.
or butter, dec. fi. quen. crescent on top.
Sur Planche, All “Planked fish” horded w. Duchesse
146 —
FISH, GARNITURE AND SAUCES
pot, cooked in oven, served divers butter or sa.
according to fish.
Page 71
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
Rosalie, Fried in oil, cov. w. shallots, onions, mush., garlic, chopped and fried in oil, lemon juice and parsley.
Rosemont, Same Portugaise, add w. Mirepoix in jul.
Rosine, Cov. fish sa. w. tom., gar. very small tom. fil. w. salmon mousseline.
Rothschild, Normande sa. and fumet w. champagne, gar. dec. quen. mu., whole truf.
Roti, All fish roasted or baked, gar. and sa. according to fish.
Rouennaise, Mariniere sa., white or red wine.
Royale, Cov. fi-fo., dec. w. a crown made of truf., gar. w. quen., mu., truf., crawfish tails, Parisienne pot.
Russe, Cov. Bordelaise sa. w. caviar and capers, chopped eggs, fennel and parsley or cooked in dish w. braised onions, carrots on top, fumet, baked.
Saint-Avertin, Fish sa. w. french mustard, gar. w. small pot. croquettes.
St. Cloud, Larded w. truf., po. Orly sa. around, gar. w. fried mussels.
St. Germain, Butter and bread crumbs, broiled, Bearnaise sa., gar. hazelnut pot.
St. Henri, Butter and bread crumbs broiled on hedgehog pu.
St. Honorat, Butter and bread crumbs, broiled, gar. w. tom. saute, Bearnaise sa. w. mint.
St. Jean, Poa. cov. Bearnaise and chivry sa. w. fumet gar. Parisienne pot.
St. Laurent, Dipped in butter and bread crumbs, broiled, on broiled mu. or pu., gar. Parisienne pot.
St. Leu, Gar. mu., shrimps, oysters, truf., cov. Normande sa., glazed.
St. Malo, Gar. w. mussels and shrimps cov. Normande sa. w. anchovy butter.
— 145 —
St. Mande, Cov. Matelote sa. Mariniere style.
Ste. Menehould, Butter and bread crumbs, broiled hache sa. w. fumet, gar. fried mussels Villeroy.
St. Nazaire, Coy. fish sa. gar. around w. small shell of lobster and oysters, puff paste fleurons.
St. Valery, Gar: w. shrimps and mu. cov- fish sa. w. fumet, glazed.
Salade Parisienne, Sliced fish poa., pickled French dressing on shredded lettuce, gar. w. bouquet to alternate around fresh tom., beets, hard eggs, pot., all cut in dice, sea. w. French dressing, fish cov. remoulade sa.
Sauvigny, Cooked in dish w. sliced mu., wh. wi. and fi-herbs.
Semillante, Fish poa. cov. Normande sa., gar. w. dec. quen., fried oysters Villeroy, small fried eggs in oil.
Senonaise, Cov. Matelote sa. w. anchovy butter, glazed.
Sicilienne, Breaded English style, fried in oil, wh. wi., tom. cut in dice, hard egg, anchovies, capers.
Solognote, Fish pickled w. vinegar and pounded pignons sea. and condiment. Enveloped in ordinary paste and oil paper, covered w. hot ashes, cooked 1½ hrs. before served clean the paste, also baked.
Soto Mayor, Breaded and fried. Cream sa. w. sliced mu. and fumet.
Soubise, All fish sa. w. onions pu., glazed.
Souffles, All fi-fo. mousse in crustade, cassolettes, divers styles according to article. See “Timbale” and “Mousseline fi-fo.”
Sous Cloche, Poa. or fried on toast, cov. w. thin wh. wi. sa. and jul. of mu. or sa. according to fish. (Under Bell.)
Stephanie, Same as “Chauchat,” add sliced truf., glazed.
Suedoise (Swedish style), Boiled fi. w. parsley, pot. and ere. sa. w. cucumbers or Suedoise butter.
Suffren, Larded w. anchovies fillet, poa. tom. sa. w. fumet and anchovy butter.
Sultane, In crustade cov. fish sa. w. sweet pepper pu. or butter, dec. fi. quen. crescent on top.
Sur Planche, All “Planked fish” horded w. Duchesse
146 —
pot, cooked in oven, served divers butter or sa. according to fish.