Louis, Cold, on shredded lettuce, cov. w. Thousand Is¬
land dressing, boiled sliced eggs around.
Louisianaise, Meat thi. wr ere. sa., okra, green corn,
New Orleans, Meat w. green and sweet peppers, okra,
pounded tom., chili sa., highly sea.
Ravigote, Meat mixed w. Tartare or Ravigote sa., in
shell, decorated on top, highly sea.
Royal e, Meat thi. Newburg sa. w. oyster crabs, cooked
celery in dice w. truf.
Salade, Meat in salad w. mayo, sa, or French dressing,
dec. according to article.
Sauce, All sauces according to style.
Tartare, Meat dressed in lettuce leaves, w. Tartare sa.
SOFT SHELL GRABS (Crabes Mous)
Creole, Fried in butter, add Creole sa., rice separately.
Frit (Fried), Dipped in milk and flour and fried, or
breaded English style, cold sa. and lemon.
Grilles, Broiled on toast, butter, lemon or divers sa.
Maniniere, Saute in butter, w. Mariniere sa.
Meuniere, Dipped in milk and flour, saut§ w. butter,
cov. w. Meuniere butter.
Nage, See “Fish Court-Bouillon,” w. wi. and aromatic
condiments, served cold or hot.
Pickled, Same as k la Nage, add vinegar, highly sea.
Sous Cloche (Under Bell), Cooked w. butter on buttered
toast, fi-her, and cov, w, bell, divers sa.
CRAWFISH (Ecrevisses)
Crawfish is considered a very choice aliment. The
Crustaces, Bisque Soup, a la Bordelaise, en Buisson and
a la Nantua, all have a universal reputation. Toi ac¬
commodate guests who are not experts in removing the
shells, they can be served without.
NOTE — Before cooking, remove the intestinal bowels.
— 153 —
GAN CEL’S CULINARY ENCYCLOPEDIA
Abbreviations: Same as those for “Fish,”
Americaine, See “Lobster Americaine.” Same sa.
Bordelaise, Saut§ w. Mirepoix, Bordelaise, burned w.
brandy and wh, wi., Veloute sa., reduce sea., butter
and fi-her.
Buisson, A cluster of crawfish, served cold, cooked w.
court-bouillon aromatics, highly sea.
Coquille, Crawfish tails served in silver or scallop shells,
thi. divers sa. according to the name, Nantua, Mornay,
etc., cold in aspic w. jelly.
Liegeoise, Cooked in court-bouillon, redu., butter and
fi-her.
Magenta, Mirepoix Bordelaise, cut thin, fried in oil
same as Bordelaise, add pounded tom., chopped green
basil.
Mariniere, Tails saute in butter, Mariniere sa.
Mousse or Souffles (S'ee “Farces Crustaces”), In dec.
mould or sprinkled, crawfish fo. meat, Nantua sa.
Nage, Cooked in court-bouillon, highly sea., hot or cold.
See “Crab.”
Nantua, Tails without shell in Nantua sa.
GEuf, Egg, crawfish fo. meat, in pigeon’s egg shape or
salpicon, divers sa., served in nests.
Voltaire, Tails without shell in American sa.
FROGS’ LEGS (Grenouilles)
Frogs are considered a great delicacy. The English
call the French “Jack Frog” and we return the compli¬
ment by calling them “John Bull.”
Notwithstanding this criticism we are the masters in
preparing them. The frog, to be good, should be eaten
very fresh, and this is a simple method. Sprinkle with
salt, and if the nerves contract, they are fresh; if not,
they should not be eaten. All preparations for cook¬
ing frogs are excellent, such as: fried, saute, a la
Poulette, etc. Frogs, nowadays, are served boneless
to facilitate the service.
— 154 —
FROGS’ LEGS
Abbreviations: Same as those for “Fish.”
Bordelaise, With or without bones, saute w. butter on
Bordelaise sa.
Bouillies (Boiled), Cooked w. court-bouillon, ready for
divers styles. ✪ Crawfish Bordelaise
Page 75 · 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
Louis, Cold, on shredded lettuce, cov. w. Thousand Island dressing, boiled sliced eggs around.
Louisianaise, Meat thi. w. ere. sa., okra, green corn, New Orleans, Meat w. green and sweet peppers, okra, pounded tom., chili sa., highly sea.
Ravigote, Meat mixed w. Tartare or Ravigote sa., in shell, decorated on top, highly sea.
Royal e, Meat thi. Newburg sa. w. oyster crabs, cooked celery in dice w. truf.
Salade, Meat in salad w. mayo, sa, or French dressing, dec. according to article.
Sauce, All sauces according to style.
Tartare, Meat dressed in lettuce leaves, w. Tartare sa.
SOFT SHELL CRABS (Crabes Mous)
Creole, Fried in butter, add Creole sa., rice separately. Frit (Fried), Dipped in milk and flour and fried, or breaded English style, cold sa. and lemon.
Grilles, Broiled on toast, butter, lemon or divers sa. Mariniere, Saute in butter, w. Mariniere sa.
Meuniere, Dipped in milk and flour, saute w. butter, cov. w. Meuniere butter.
Nage, See “Fish Court-Bouillon,” w. wi. and aromatic condiments, served cold or hot.
Pickled, Same as k la Nage, add vinegar, highly sea. Sous Cloche (Under Bell), Cooked w. butter on buttered toast, fisher, and cov. w. bell, divers sa.
CRAWFISH (Ecrevisses)
Crawfish is considered a very choice aliment. The Crustaces, Bisque Soup, a la Bordelaise, en Buisson and a la Nantua, all have a universal reputation. Toi ac¬ commodate guests who are not experts in removing the shells, they can be served without.
NOTE — Before cooking, remove the intestinal bowels.
— 153 —
Abbreviations: Same as those for “Fish,”
Americaine, See "Lobster Americaine." Same sa. Bordelaise, Saute w. Mirepoix, Bordelaise, burned w. brandy and wh. wi., Veloute sa., reduce sea., butter and fisher.
Buisson, A cluster of crawfish, served cold, cooked w.
court-bouillon aromatics, highly sea.
Coquille, Crawfish tails served in silver or scallop shells, thi. divers sa. according to the name, Nantua, Mornay, etc., cold in aspic w. jelly.
Liegeoise, Cooked in court-bouillon, redu., butter and fisher.
Magenta, Mirepoix Bordelaise, cut thin, fried in oil same as Bordelaise, add pounded tom., chopped green basil.
Mariniere, Tails saute in butter, Mariniere sa.
Mousse or Souffles (See "Farces Crustaces"), In dec.
mould or sprinkled, crawfish fo. meat, Nantua sa. Nage, Cooked in court-bouillon, highly sea., hot or cold. See “Crab.”
Nantua, Tails without shell in Nantua sa.
Oeuf, Egg, crawfish fo. meat, in pigeon's egg shape or salpicon, divers sa., served in nests.
Voltaire, Tails without shell in American sa.
FROGS’ LEGS (Grenouilles)
Frogs are considered a great delicacy. The English call the French "Jack Frog" and we return the compliment by calling them "John Bull."
Notwithstanding this criticism we are the masters in preparing them. The frog, to be good, should be eaten very fresh, and this is a simple method. Sprinkle with salt, and if the nerves contract, they are fresh; if not, they should not be eaten. All preparations for cooking frogs are excellent, such as: fried, saute, a la Poulette, etc. Frogs, nowadays, are served boneless to facilitate the service.
— 154 —
FROGS’ LEGS
Abbreviations: Same as those for “Fish.”
Bordelaise, With or without bones, saute w. butter on
Bordelaise sa.
Bouillies (Boiled), Cooked w. court-bouillon, ready for divers styles.
Records on this page
Crawfish Bordelaise