Gancel's culinary encyclopedia of modern cooking

Croustades, Crust shell of divers paste, etc. Dauphine, Gar. with cock’s comb and kidney, truffles, mushrooms, supreme sauce. . Des Dames, Gar. with chicken, art., truffles, all sauces. Diable, Gar. with deviled milt, of divers fish, highly seasoned, deviled sauce. Diane, Gar. with divers game and truffles, salmis sauce. Dumonceau, Gar. w. chicken, liver, art., truf., mad. sa. — 20 — PATTIES, VOL-AU-VENT, CRUSTS Elysee, Gar. with chicken, mushrooms, crawfish tails, Nantua sauce. (See Nantua sauce.) Epicurienne, Gar. with foie-gras, game, truffles, beef palate, Luciillus sauce. Financiere, Gar. with cock’s comb and kidney, mu., truf., chicken quenelle, sweetbread, madeira sauce. Fontainebleau, Gar. with chicken, sweetbread, artichoke, cucumbers ball, allemande sauce. Fruits, Gar. with divers fruit's, salpicon, syrup sauce with flavoring extract or liquor. Gourmets, Gar. with foie-gras, truffles, beef palate, mushrooms, gourmet sauce. Fancy Crustades made of paste Grand Due, Gar. with asparagus tips, truf. in julienne, cream sauce, slice of truffle on top. Hollandaise, Gar. w. fresh salmon, oysters, cream sauce. Isabelle, Gar. with chicken and smoked beef tongue, sup. sa. w. chicken pur6e, round of tongue on top. Italienne, Gar. with calf’s brain, sweetbread, ham, lamb fries, madeira sauce with tomatoes. Joinville, Gar. w. shrimps, mu., truf., Joinville sauce. La Perouse, Gar. w. lobster and oysters, lobster sauce. Legumes, Gar. w. all kinds vegetables, cream sauce. Lucullus, Gar. with puree or dice of foie-gras with truffles, Lucullus sauce. — 21 — Marie Rose, Gar. w. shrimps, small salmon quenelle, truffles, shrimp sauce. Mariniere, Gar. w. divers shellfish or fish, mariniere sa. Mazarin, Gar. with quenelle of veal forcemeat, truffles, mushrooms, madeira sauce. Minuscule, All very small, patty, crust, gar. w. divers puree. Mirabeau, Gar. w. fish with cream sauce, stuffed olives, w. fish puree and anchovies laid around, olives on top. Mogador, Gar. with chicken, truffles, tongue, mush¬ rooms, cream sauce, with foie-gras puree. Monaco, Gar. with chicken, veal forcemeat quenelle, mushrooms, truffles., Monaco sauce. Monseigneur, Gar. with fish puree and truffles, coulis of shrimps, slice, of truffles on tops. Montglas, Gar. w. foie-gras, truffles, mushrooms in dice, madeira sauce w. tomato, or chicken, tongue, mu. truf. Nantua, Gar. w. crawfish tails, Nantua sauce. Nesles, Gar. with lamb, truffles, mushrooms, all sauces. Pates, Patties gar. w. divers styles. Perigueux or Perigourdine, Gar. w. truf. in dice or puree, mad. sa. or truffles, stewed divers sauce. Peters, Gar. with oysters and mushrooms, Newburg sa. Poissons, Gar. w. fish or purde, divers gar, and sauce. Primeurs, Gar. with all new vegeables, cream sauce. Princesse, Gar. w. ch., puree w. truf., thick cream sa. Regence, Gar. w. sweetbread, mu., chicken quenelle, cock’s comb and kidney, truffles, supreme sauce, same with fish, Normande sauce. Reine, Gar. w. salpicon of chicken or chicken puree. Ris (Sweetbread), gar. with; sweetbread or lamb sweet¬ bread, mushrooms, truffles, divers sauces. RRoyale, Gar. w. foie-gras, sweetbread, mushrooms, truffles, allemande sauce with crawfish butter. St. Cloud, Gar. w. julienne of chicken, mushrooms* tongue, supreme sauce with mushrooms. St. Hubert, Gar. with game puree, or game salpicon.