Gancel's culinary encyclopedia of modern cooking

Aspic, In dec., mould, sliced, cov. chaud-froid sa. in jelly. Belleclair, Tails sliced, thi. Newburg w. Paprika and sweet peppers, fil. in lobster shell, glazed. Bonnefoy, Sliced raw, same as “Americaine,” add Mire¬ poix composition, sliced in triangle shape w. sliced fresh mushrooms. Bordelaise, Sliced raw same as “Crawfish Bordelaise.- Bouilli (Boiled), Cooked in court-bouillon w. aromatics, 15 to 30 min. according to size. It is best to let cool in courtbouillon; cold, split in two, take out intestinal bowels. Cold sa. Britannia, Tails sliced, thi. Newburg sa., add tom. sa. w. sliced mu. and bottom artichokes. Broche (Roasted on the spit), Split raw or baked in oven, served chili sa., melted butter, deviled sa. Brochette, Tails sliced on skewer, put between bacon and mu. butter, bread crumbs, broiled, serve butter, deviled sa. or cold sa. Cardinal, Boiled, split, take out of the shell, fill the shell w. mu. salpicon at bottom, sliced bottom on top, thi. w. Nantua sa., baked or glazed. Cettoise, In border rice curry, gar. w. tails sliced Bor¬ delaise style. See “Crawfish Bordelaise.” — 157 — Clarence, Boiled, split in half, take out of shell and fill shell w. rice curry at bottom, sliced lobster, cov. ere. sa. w. curry, glazed, sliced truf. on top. Columbus, Tails sliced on Americaine sa., strained, mixed w. white and green fish quern and truf. in jul. Cocktail, Sliced in glass or emptied green pepper, cock¬ tail sa., ice around, or separated cocktail sa. Coquille (Shell), Tails sliced, cov. chaud-froid sa., dec. in shell w. jelly or hot shell, fil. lobster salpicon, baked in oven, gar. and sa. according to the name. Cotelettes, Salpicon or lobster fo-meat, chop shaped, poached, breaded or fried, divers gar. and sa. Court-Bouillon, S'ee “Bouilli.” Served cold or hot. Creole, Tails sliced w. Creole sa. in rice border. Croquette, Salpicon of lobster, thi. ere. sa., breaded Eng¬ lish style, fried, gar. and sa. according to the name. Dugiere, Split in two. Bordelaise style. See “Craw¬ fish Bordelaise,” w. chives and chervil. Farcis (Stuffed), Split in half-shell, stuf. w. lobster sal¬ picon, divers style according to the name. Baked. Fresme, Tails sliced, saute, thi. Newburg sa. w. truf., mu. quen. Gourmets, Split, cooked tails sliced, thi. Gourmet sa. in half-shell, glazed. Grille (Broiled), Split raw, sea. butter or oil, cooked slowly on broiler, serve melted butter and lemon or sauce. Hongroise (Hungarian), Tails, sliced, saute w. paprika, moistened w. thi. ere. or Hongroise sa. Indienne, Tails sliced saute w. curry sa. in rice border. Laperouse, Tails sliced, Medaillon shape, cold, cov. Vincent sa., add jelly, sprinkled w. coral, border yellow butter, eyes in center made of truf., chopped, jelly around. y - Liqueur d’Abricot, Tails sliced, thi. Newburg sa. w. little curry and liqueur d’Abricot, in chafing dish. Louis, Sliced on shredded lettuce, cov. w. Thousand Island dressing, Maison d’Or, Tails sliced, “Bordelaise.” See “Crawfish Bordelaise, lV gar. around small caviar canape, heart shaped. — 158 — LOBSTERS AND SPINY LOBSTERS Maryland, Tails sliced, saute, moistened w. sherry wi. and thi. ere. w. Maryland butter. Mayonnaise, Boiled, cold, split in half, mayo. sa. or in salad w. celery, cov. mayo, sa., dec. lettuce around.