Dos de Cheval (On horseback), See “Anglaise.” Broiled. Dumas, On half-shell, coy. w. mixed Bearnaise sa. and all sa. w. chopped mu., highly sea., baked. Escal loped, Baked w. bread crumbs, etc. Fancy Roast, Oysters, cooked w. butter, sea. tom. ket¬ chup w. green peppers. Farcies, Po. split stuf. salpicon or pu. breaded English style and fried; cold see Medallion. Favorite shell fil. w. ere., sa. Oysters, po. on top, w. sliced truf., cov. ere. sa. w. oyster crabs, glazed. Florentine, Shell fil. w. spinach ere., oyster cov. w. Mornay sa., baked or glazed. Frites (Fried), Dipped in milk and eggs, sea., drained, roll in flour or crumbs, fried in hot butter, turn over after brovra, or breaded ESnglish style and fried. Cold sa. or served in emptied bread loaf. Frisco, Saute, w. green and sweet peppers on toast, highly sea. Garniture (Garnished), Cooked w. juice when cooked remove beard and nerves, keep in the juice before eating. Gratin, Prepared w. divers sa. and crumbs, baked. Grille (Broiled), All oysters broiled, dipped in butter and rolled crumbs, broiled on toast, deviled, divers gar. and sa. according to oysters. Indienne, Po. w. curry sa. on rice border. Hang Town, Fried oysters w. sausage cake and omelet, baked, bacon on top. Hongroise, Po. on paprika sa., on rice border, or breaded and fried. Louis, Po. cold on shredded lettuce, cov. w. Thousand Island dressing, boiled sliced eggs around. Louise, Po. thi. ere. w. paprika, lobster butter and sliced cepes saute. Marechale (Marshall), Po. dipped in batter, fried, divers sa., ' ' - " ’ ' Medaillon (Medaillon shape), Po. cold, fancy oysters, cov. w. divers cold sa. w. jelly, dec. and border w. butter of divers colors. — 163 — GANCEL’S CULINARY ENCYCLOPEDIA Mode du Sud, Oysters, po. mixed W. tripe Creole style, oysters predominant, in border of rice. Mornay, In half-shell, fil. w. Mornay sa., oysters on top cov. w. Mornay sa., w. oyster juice, cheese, glazed, or in border w. Mornay sa., glazed. Nantucket, In shell w. chopped onions, grated horse¬ radish, sliced bacon, paprika, butter, baked in oven. Neptune, All mollusks and shell fish mixed w. divers sa. and gar. according to name. Newburg, Po. thi. Newburg sa., chafing dish. Ombrelie d’Ostende, Saute in large mushroom on toast, center fancy handle w. bow made of ribbon, oysters around, sliced bacon on top, divers sa. according to name. Omelette, Po. and ere. sa. fil. omelet, gar. w. oysters, ere. sa. around. Parisienne, In half-shell, cov. w. escargots butter, a few fresh bread crumbs on top, baked. Polonaise, In half-shell, baked, cov. Polonaise butter. Provengale, In half-shell, cov. w. Provengale sa. or same Parisienne. Philadelphia, Broiled on toast, cov. w. thi. hot ere. Poulette, Po. w. Poulette sa. w. oysters juice. Remick, In shell, cov. Remick sa., crumbs, baked. Roast, Pan roast on toast w. fi-her. or baked plain divers styles. Ancien Casino, fancy roast w. catsup, peppers roast, etc. Ravigote, In shell, cov. Ravigotte butter, baked. Russe, Po. w. green peppers and shrimps, thi. w. hot Russe sa. Savory, Po. on hollow toast, cov. w. cheese souffle, baked. Scallop, Po. thi. ere. sa. on earthen dish, crumbs, baked. Souffles, Oyster fo-meat. See “Timbales and Mousse¬ line sea. foods”. Mix all kinds of mollusks, divers gar. and sa. Soup or Stew, S'ee “Soup”, po. w. juice, add thi. 0£ thin ere. sa. or milk.

AI-modernized reading of the original text

Dos de Cheval (On horseback), See “Anglaise.” Broiled. Dumas, On half-shell, coy. w. mixed Bearnaise sa. and all sa. w. chopped mu., highly sea., baked. Escal loped, Baked w. bread crumbs, etc. Fancy Roast, Oysters, cooked w. butter, sea. tom. ket¬ chup w. green peppers. Farcies, Po. split stuf. salpicon or pu. breaded English style and fried; cold see Medallion. Favorite shell fil. w. ere., sa. Oysters, po. on top, w. sliced truf., cov. ere. sa. w. oyster crabs, glazed. Florentine, Shell fil. w. spinach ere., oyster cov. w. Mornay sa., baked or glazed. Frites (Fried), Dipped in milk and eggs, sea., drained, roll in flour or crumbs, fried in hot butter, turn over after brovra, or breaded English style and fried. Cold sa. or served in emptied bread loaf. Frisco, Saute, w. green and sweet peppers on toast, highly sea. Garniture (Garnished), Cooked w. juice when cooked remove beard and nerves, keep in the juice before eating. Gratin, Prepared w. divers sa. and crumbs, baked. Grille (Broiled), All oysters broiled, dipped in butter and rolled crumbs, broiled on toast, deviled, divers gar. and sa. according to oysters. Indienne, Po. w. curry sa. on rice border. Hang Town, Fried oysters w. sausage cake and omelet, baked, bacon on top. Hongroise, Po. on paprika sa., on rice border, or breaded and fried. Louis, Po. cold on shredded lettuce, cov. w. Thousand Island dressing, boiled sliced eggs around. Louise, Po. thi. ere. w. paprika, lobster butter and sliced cepes saute. Marechale (Marshall), Po. dipped in batter, fried, divers sa., ' ' - " ’ ' Medaillon (Medaillon shape), Po. cold, fancy oysters, cov. w. divers cold sa. w. jelly, dec. and border w. butter of divers colors. — 163 — Mode du Sud, Oysters, po. mixed W. tripe Creole style, oysters predominant, in border of rice. Mornay, In half-shell, fil. w. Mornay sa., oysters on top cov. w. Mornay sa., w. oyster juice, cheese, glazed, or in border w. Mornay sa., glazed. Nantucket, In shell w. chopped onions, grated horse¬ radish, sliced bacon, paprika, butter, baked in oven. Neptune, All mollusks and shell fish mixed w. divers sa. and gar. according to name. Newburg, Po. thi. Newburg sa., chafing dish. Ombrelie d’Ostende, Saute in large mushroom on toast, center fancy handle w. bow made of ribbon, oysters around, sliced bacon on top, divers sa. according to name. Omelette, Po. and ere. sa. fil. omelet, gar. w. oysters, ere. sa. around. Parisienne, In half-shell, cov. w. escargots butter, a few fresh bread crumbs on top, baked. Polonaise, In half-shell, baked, cov. Polonaise butter. Provengale, In half-shell, cov. w. Provengale sa. or same Parisienne. Philadelphia, Broiled on toast, cov. w. thi. hot ere. Poulette, Po. w. Poulette sa. w. oysters juice. Remick, In shell, cov. Remick sa., crumbs, baked. Roast, Pan roast on toast w. fi-her. or baked plain divers styles. Ancien Casino, fancy roast w. catsup, peppers roast, etc. Ravigote, In shell, cov. Ravigotte butter, baked. Russe, Po. w. green peppers and shrimps, thi. w. hot Russe sa. Savory, Po. on hollow toast, cov. w. cheese souffle, baked. Scallop, Po. thi. ere. sa. on earthen dish, crumbs, baked. Souffles, Oyster fo-meat. See “Timbales and Mousse¬ line sea. foods”. Mix all kinds of mollusks, divers gar. and sa. Soup or Stew, S'ee “Soup”, po. w. juice, add thi. 0£ thin ere. sa. or milk.

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