Gancel's culinary encyclopedia of modern cooking

Canadienne, Boneless, w. Newburg sa., in crustade, cov. w. fish fo. mousseline, baked five minutes. Croustades, All kinds of frog meat, served in crustade, gar. and sa. according to the name. D'Antin, Saute w. butter and chopped mu., thi. Colbert sa., fi-her. Duquesne, In mould, sprinkled w. coral, surrounded fish fo., center filled w. boneless frogs, thi. Newburg sa., same sauce around. Figaro, Saute in butter, w. onions, green and sweet peppers, cut in dice, pounded tom., sea., fi-her. Fines-Herbes, Sea. lightly in flour, saute w. butter and fi-her.; chopped shallots facultative. Frites (Fried), Sea., milk and flour or breaded English style; also fried in butter, served divers cold sa. Gratin, Boneless, in border, in shell, baked, gar. and sa. according to the style. Grillees, Lightly marinated w. oil and lemon or butter. “Broiled,” cold sa. or hot. Lilloise, Saute w. scraped pork, pounded tom., anchovy essence, taragon, butter. Mariniere, Saute w. butter, MariniSre sa. Meuniere, Sea., milk and flour, saute w. butter, cov. w. Meuniere butter. Mousseline, In mould, dec. or sprinkled, fo-meat. See “Timbale” and “Mousse,” gar. and sa. according to the name. Omelette, Cooked, boneless, saute w. butter and mixed w. eggs. Nymphe, Legs poached in w. h. wi., when cold cov. w. chaud-froid sa., add coulis of crawfish and paprika, dec. w. taragon and chervil leaves, in champagne jelly. Paysanne (Peasant style), Saute and butter, thi. w. cream sauce and chives. 155 — Roulette, Saute w. butter ,add poulette sa., chives. Princess, Boneless, in cassolette or cotelette shape, gar. w. asp. tips, ere. sa. around. Provengale, Saute w. butter and shallots, pounded tom., garlic, fi-her. Renaissance, Boneless, in crust or fancy basket, thi. Newburg sa., sliced truf. Sous Cloche (Under Bell), Boneless, in Mariniere sa. or another, on toast. Timbale, Boneless, dec. mould or paste, gar. and sa. ac¬ cording to the name. LOBSTERS and SPINY LOBSTERS (Homard et Langouste) In culinary art the lobster is considered one of the best of the deep-sea fishes. There are a great many different varieties, and also different styles of prepa¬ ration, which makes them an aliment of first choice. Baked Spiny Lobster Lobsters should be brought into the kitchen alive. They are of a dark green color and become red in the cooking. Never cook a dead lobster, nor eat any canned ones, as they are generally indigestable and sometimes poisonous. The spiny lobster is prepared in the same manner as the lobster, only the meat is harder. REMARKS — For lobster meat for divers uses, see under heading of Salpicon. — 156 — LOBSTERS AND SPINY LOBSTERS Abbreviations: Same as those for “Fish” Armenonville, Tails cooked and sliced, thi. w. Newburg sa., crawfish butter and fresh jul. of mu., truf., chaf¬ ing dish. Americain, Sliced raw, saute in oil and butter, sea., moistened w. wh. wi. and burned brandy, chopped shallots and tom., glace meat, fish fumet, cayenne pepper, chopped parsley, cov. and cook 20 min., take out the lobster, reduce the sa. w. chopped coral, but¬ ter, taste and cov. the lobster. (Creation of Peter’s Cafe Americain, Paris.) Served in silver timbale. Angiaise, Tails sliced, ere. sa. w. sliced mu. and bottom artichokes. Archiduc, Tails sliced, burned w. brandy, moistened w. madeira or port wi., thi. ere., butter.