Gancel's culinary encyclopedia of modern cooking

Suzanne, Cov. fi-fo. cov. Polignac sa. gar. w. milt. Suzette, In border fi-fo. cov. Joinville gar cut in jul. and sa., glazed, (see Joinville.) Tartare, All fish broiled or fried w. tartar sa. Terri ne (In tureen), Fish pie cooked in tureen or fish forcemeat, cold w. jelly. Theodora, Cov. fi-fo., dec. w. Normande, Venitienne and lobster sauces. Timbale, Mould sprinkled or dec. See “Timbale” and Mousseline,” gar. and sa. according to article. Tortue, Turtle style, larded w. anchovies fillet. Tortue sa. w. fumet. Tosca, Stuf. w. shrimp salpicon, cov. shrimp sa. w. shrimp coulis, sliced truf. on top. Toulonnaise, Cov. w. fish sa. w. fumet, gar. w. quen., mu., truf., olives. Toulousaine, White matelote sa., gar. w. quen. mu., small onions and truf. Tourte, Puff pie crust, ancient name for Vol-au-Vent. Gar. w. fish or shell-fish., gar. and sa. according. Tourviile, Gar. around w. mu., mussels, truf., cov. w. Mornay sa. and fumet, glazed. Traviata, Cov. fi-fo., dec., gar. w. crawfish tails and mu., fish sa. and Nantua sa. around. Trouvi liaise, Gar. mussels and shrimps, cov. Normande sa. w. shrimps butter. Turban, Mould turban shape, sprinkled or dec., filled w. fi-fo., gar. or salpicon in center, gar. and sa. ac> cording to fish. Upsala, Cooked w. fennel, cov. fish sa. w. chopped fennel. Urbain Dubois, Poached cov. Mousseline fi-fo., cov. Normande sa., w. crawfish butter, gar. w. dec. quen. and whole truf. Valaisienne, Cooked w. Swiss wine, add Genevoise sa. w. chopped gerkins and capers. Valencia or Valencienne, Spanish style, in border risotto Valencienne. See “Risotto,” fil. pounded tom., fish on top, cov. w. Maximilien sa. w. fumet. — 147 — Valentine, In crustade, heart shape, fil. w. lobster salpicon, fish cov. fi-fo., dec. w. heart. Valentino, In long crustade fil. w. risotto Italian, cov. Mornay sa. w. fumet, glazed. Valoi®, Gar. w. shrimps, cov. Valois sa. w. fumet. Valvin, Larded w. anchovy fillet poa. or in papillote style, bake, cold sa. Vanderbilt, Cov. fi-fo., dec. Newhurg sa., w. crawfish butter, gar. w. crawfish quen., mu., truf. and oyster crabs. Vatel, Breaded, fried, fish sa. w. sliced mu. and fumet, sprinkled coral and parsley. Vaucluse, Fried Meuni^re style in olive oil. Venitienne, Fish cov. w. chivry sa. essence. Verdi, Gar. w. lobster, t'ruf. and macaroni in dice, cov. Morney sa. w. fumet, glazed. Veron, Butter and bread crumbs, broiled, Veron sa. Veronique, Baked w. seedless grapes, gar. Vert, au; Generally eels. Belgian style. Mariniere sa. moistened w. Louvain beer and sea. w. shredded sorrel, tarragon, salad-burnet, chives, parsley, hot or in jelly. Vert-pre, All fish served w. green herb sa. or green gar. according to fish. Victoria, Gar. w. lobster and truf. in dice, cov. lobster sa., glazed. Vierge, All fish w. white matelote sa., gar. optional. Vilieroy, All fish cooked, dipped in Villeroy sa., breaded English style and fried, cold sa. or Villeroy sa. Vin Blanc (White Wine), All fish moistened w. wine, add Veloute or fumet essence, thi. same Normande sa. or kneaded butter, according to style. Vin Rouge (Red Wine), Same whi. wi. Virginia, In border of sweet pot. fil. shrimps and oysters, fish cov., ere. sa. w. fumet, glazed. Vivandiere, Stuf. w. Duxelles. cov. tom. sa., w. fumet, chopped taragon and chervil.