Gancel's culinary encyclopedia of modern cooking

Steam, Cooked w. steam or cov. pan, serve juice separately ately and melted butter. Viennoise, Wiener style. Same as “Hongroise.” — 164 — OYSTER-CRABS, ABALONE, SCALLOPS Villeroy, Po. after cold, cov. Villeroy sa., breaded English style, fried. Virginia, Oysters raw between two slices of Virginia ham, breaded English style, fried. Wladimir, In shell, fil. w. caviar, cov. Supreme sa., fried, bread crumbs on top and cheese, baked. OYSTER-CRABS (Crabes d’Huitres Capucine, Fried in butter w.mu. in dice, thi. w. redu. ere., between two large mu., baked 15 min. w. butter serve on canape. Cassolette, Fried in butter, thi. Newburg sa. in casso¬ lette or crustade, divers styles. Frits (Fried), Dipped in milk cracker dust and flour, fried, deviled w. mustard, Worcestershire sa. and cayenne pepper, serve in crustade or on napkin w. lemon, cold sa. Mousse, Oyster crabs forcemeat, divers styles. See Timbales and Mousses. Newburg, Fried in butter, thi. Newburg sa. w. sherry wi. Royale, Oysters crabs saute w. fresh mu., oysters, truf., thi. Newburg sa. Virginienne, Oyster crabs in fancy paste basket, thi. Newburg sa., slice of turtle fat on top. Wierchow, Oyster crabs and sweetbreads saute New¬ burg style, in oyster shells, glazed quickly. ABALONE, SCALLOPS, Etc. (Abalone, Petoncle, etc.) The mollusk is an aliment which depends entirely upon its culinary preparation and is not edible in its natural state. They are prepared in the same style as oysters. Sea fruits, mixed shellfish. “Fruits de mer”: Abalone steak, sliced pounded, or broth. Abbreviations: Same as those for “Fish.” — 165 — t CANCEL'S culinary encyclopedia Brestoise, Po. cut in dice, thi. Mariniere sa. in shell, w. bread crumbs, baked. Breton ne, Po. minced w. mu., thi. Bretonne sa. in shell, baked. Brochette, Raw in skewer, alternate w. bacon, broiled on toast. Broth, Abalone broth, same as “Clam Broth.” Cassolette, Same name under head of Oysters. Creole, Po. mixed w. creole sa. in rice border. Croustade, Po. gar. and sa. according to1 style, in crust. Frites, Fried raw, dipped in milk and flour, breaded English style, fried, cold sa., abalone sliced, pounded before breaded. Gratin, Po. Italienne sa. or Mornay sa. in shell, baked. Greville, Same as “Frites” in skewer, fried, Magenta sa. Grillees, “Broiled” on special grill or skewers, on toast, Bearnaise sa., deviled sa. or cold sa. Havraise, Po. Mariniere isa. w. mu., in shell, baked. Indienne, Po. w. curry sa. in rice border. Mariniere, Po. w. Mariniere sa., w. juice. Maryland, Po. w. thi. Newburg sa., w. Maryland butter. Meuniere, Raw, sea., passed w. flour, saute, Meuniere butter. Newburg, Po., thi. Newburg sa. w. sherry wi. Poulette, Po. w. Poulette sa., chives and parsley. Sea-Hedgehog, Cooked in court bouillon 10 min., or puree. Steak, Abalone steak, broiled or fried in butter, pounded before cooked. , , Viiieroy, Po. cov. Villeroy, breaded English style, fried divers sa. „ SHRIMPS (Crevettes) Shrimps are prepared in many different styles for relishes, and are easily digested when eaten fresh. Put in boiling water, drain. Season cooked with salt and pepper, then cover wth a fine cloth. To facilitate taking off shells, do not salt. Abbreviations: Same as those for “Fish.” SNAILS Americaine, Tails, thi. w. Americaine sa.