Mephisto or Minerve, Whole tails cooked, saute w. an¬
chovy butter, cayenne pepper in chafing dish, burned
w. fine champagne brandy on the table.
Miramore, Tails sliced, saute, w. Newburg sa. w. green
and sweet peppers in chafing dish.
Mousse or Mousseline, In mould, dec. or sprinkled or
special mould ball, dressed on individual crown shape
made in noodle paste, lobster sa. around. See Farces,
Timbales and Mousses.
Neva, Slice, cov. mayo, sa., dec., dressed on whole
dorsal shell, gar. w. lettuce and jelly.
Newburg, Tails sliced, saute w. butter, moistened w.
sherry wi. and thi. ere., thi. w. yolk of eggs and ere.
Palestine, Tails sliced, saute in oil, thi. curry sa. border
of rice pilaf.
Panier (Basket), Made on spaghetti or noodle paste,
mousseline lobster, fo-meat, egg-shaped, divers sa. ac¬
cording to the name.
Parisienne, Sliced, cov. mayo, sa., dec., dressed on
whole dorsal shell, open in center, fil. w. Russian
salad, slice on top, gar. around w. artichoke bottoms
fil. w. Russian salad, lettuce heart, and boiled hard
eggs. .
Pilaf, Turkish style, lobster cooked, cut in dice, fried w.
onions and rice, divers styles.
Provengale, Tails, sliced, saute, add Provengale sa. w.
pounded tom., garlic, fi-herbs.
Queues, Whole tails or sliced, divers styles, gar. and sa.
according to the name.
Rougemont, Tails sliced, saute w. Burgundy wi., w. jul.
of carrots, celery, onions, leeks, smothered, thi. tom.
sa., rice separately.
Russe (Russian style), Same as “Parisienne, ” gar. half
hard white egg, fil. w. caviar, mould of small
Russian salad around.
Sal ad e, Same as “Mayonnaise,” divers styles.
— 159 —
GANCEL’S CULINARY ENCYCLOPEDIA
Sherry Louis, Split in half, raw, haked, cooked, take
out the meat, cut' in slices, sea. put in the shell,
cov. w. sherry butter. Baked.
Souffle, In cassolette. Silver casserole, case. See Farce,
Timbales and Mousselines.
Stuffed, Same “Farcis.” Divers styles.
Tails, See “Queues,” according gar. and sa.
Thermidor, Split in half, baked, take out the meat, thi.
w. deviled and Bearnaise sa.✪ Thermidor mixed, baked or glazed.
Tourville, Tails sliced, saute, thi. Mornay sa. w. mussels,
oysters a,nd truf., glazed.
Winterthout, Spiny, split, thi. slice, saute w. butter on
Nantua sa., fil. the shell, grated cheese on top, quick¬
ly glazed.
MUSSELS (Moules)
The ordinary mussel which is found on the sea-shore,
resembles the oyster. But everybody cannot eat mus¬
sels, as sometimes it causes nettle rash or symptoms
of poisoning. In case of poisoning give the person a
lemonade with a few drops of ether in it. Mussels
are used in a multitude of fish garnitures. The Ma-
riniere Mussels are the best. Clean thoroughly and
put in water with a little salt, before they are served
and do not use raw mussels that are opened when
bought.
NOTE — See Cuisson (Cooked) of mussels for divers
uses.
Abbreviations: Same as those for “Fish.”
Bordelaise or Provencal©, Same Mariniere w. garlic.
Catalane, In half-shell. Chopped onions, pimentos,
pounded tom., garlic, smothered w. butter, thi. fish
sa. and mussel juice, cooked mussels, fil. mussel
shells, baked.
OYSTERS AND OYSTER-CRABS'
Cu isson, Cooking of mussels in white wi., white pepper,
a small quantity of salt, little butter, juice of a lemon,
an onion cut in large pieces, a branch of celery, cover ✪ Mussels Flamande (Flemish Style)
Page 78 · 2 recipe records 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
Mephisto or Minerve, Whole tails cooked, saute w. an¬ chovy butter, cayenne pepper in chafing dish, burned w. fine champagne brandy on the table.
Miramore, Tails sliced, saute, w. Newburg sa. w. green and sweet peppers in chafing dish.
Mousse or Mousseline, In mould, dec. or sprinkled or special mould ball, dressed on individual crown shape made in noodle paste, lobster sa. around. See Farces, Timbales and Mousses.
Neva, Slice, cov. mayo, sa., dec., dressed on whole dorsal shell, gar. w. lettuce and jelly.
Newburg, Tails sliced, saute w. butter, moistened w. sherry wi. and thi. ere., thi. w. yolk of eggs and ere.
Palestine, Tails sliced, saute in oil, thi. curry sa. border of rice pilaf.
Panier (Basket), Made on spaghetti or noodle paste, mousseline lobster, fo-meat, egg-shaped, divers sa. ac¬ cording to the name.
Parisienne, Sliced, cov. mayo, sa., dec., dressed on whole dorsal shell, open in center, fil. w. Russian salad, slice on top, gar. around w. artichoke bottoms fil. w. Russian salad, lettuce heart, and boiled hard eggs. .
Pilaf, Turkish style, lobster cooked, cut in dice, fried w. onions and rice, divers styles.
Provengale, Tails, sliced, saute, add Provengale sa. w. pounded tom., garlic, fi-herbs.
Queues, Whole tails or sliced, divers styles, gar. and sa. according to the name.
Rougemont, Tails sliced, saute w. Burgundy wi., w. jul. of carrots, celery, onions, leeks, smothered, thi. tom. sa., rice separately.
Russe (Russian style), Same as “Parisienne, ” gar. half hard white egg, fil. w. caviar, mould of small Russian salad around.
Sal ad e, Same as “Mayonnaise,” divers styles.
— 159 —
Sherry Louis, Split in half, raw, haked, cooked, take out the meat, cut' in slices, sea. put in the shell, cov. w. sherry butter. Baked.
Souffle, In cassolette. Silver casserole, case. See Farce, Timbales and Mousselines.
Stuffed, Same “Farcis.” Divers styles.
Tails, See “Queues,” according gar. and sa.
Thermidor, Split in half, baked, take out the meat, thi. w. deviled and Bearnaise sa. mixed, baked or glazed.
Tourville, Tails sliced, saute, thi. Mornay sa. w. mussels, oysters a,nd truf., glazed.
Winterthur, Spiny, split, thi. slice, saute w. butter on Nantua sa., fil. the shell, grated cheese on top, quick¬ ly glazed.
MUSSELS (Moules)
The ordinary mussel which is found on the sea-shore, resembles the oyster. But everybody cannot eat mus¬ sels, as sometimes it causes nettle rash or symptoms of poisoning. In case of poisoning give the person a lemonade with a few drops of ether in it. Mussels are used in a multitude of fish garnitures. The Mariniere Mussels are the best. Clean thoroughly and put in water with a little salt, before they are served and do not use raw mussels that are opened when bought.
NOTE — See Cuisson (Cooked) of mussels for divers uses.
Abbreviations: Same as those for “Fish.”
Bordelaise or Provencal©, Same Mariniere w. garlic. Catalane, In half-shell. Chopped onions, pimentos, pounded tom., garlic, smothered w. butter, thi. fish sa. and mussel juice, cooked mussels, fil. mussel shells, baked.
OYSTERS AND OYSTER-CRABS'
Cu isson, Cooking of mussels in white wi., white pepper, a small quantity of salt, little butter, juice of a lemon, an onion cut in large pieces, a branch of celery, cover
Records on this page
ThermidorMussels Flamande (Flemish Style)