Gancel's culinary encyclopedia of modern cooking

Aspic, Large tails in mould, dec., fil. w. jelly, cold. Banquette, Large tails, cov. chaud-froid mayo., in crustade, boat shape, w. jelly. Basquette, Tails cov. chaud-froid mayo., in crust basket shape w. jelly. Bouillies, “Boiled” in water and aromatics, without pepper and salt, sea. Read heading “Shrimps.” Cocktails, Tails. Same as Lobster. Coquilles, Tails in shells, thi. ere. sa., divers styles, baked or cold in jelly. Croquette, Tails, salpicon of shrimps. See “Croquette.” Currie, Tails, thi. w. curry sa. in rice border. Frits, “Fried” in oil, sea. salt and cayenne. Mousse, Shrimp forcemeat in dec. mould. See “Forcemeat.” Newburg, Tails, thi. Newburg sa., chafing dish. CEufs, In crust, pigeon egg shape, fil. w. salpicon, served in nests. Saiade, Tails cov. w. mayo. sa. or French dressing, salad. SNAILS (Escargots) Snails have a universal reputation, but have no nutritious value, apart from their culinary preparation. They are indigestible and demand a great many stimulant condiments. They should be cooked five or six hours, then the digestion is easy. Snails cooked in different wines designate their names. PREPARATION OF BURGUNDY SNAILS (Preparation d’Escargots de Bourgogne) Put the snails in a tub of water and throw salt over them. Let stand over night, then wash and scald. Take out when they commence to boil, then take out of the shells, and wash again in boiling water. Cook in the following manner. A garniture composed of carrots, onions, thyme, bay leaves and parsley, moisten with half white wine and half bouillon, add salt, pepper — 167 — and spices. Cook on slow fire for five or six hours, let the snails get cold in their juice, prepare the Escargot butter (See “Escargot Butter”). When the shells are well dried garnish with a little escargot butter, put the snails back in their shells and close the shells with the butter. Let bake in a slow oven. See that the opening is kept straight so that the butter will not fall out. Snails cooked in different wines designate their names. Beignets (Fritters), Take snails from shell, saute, sea. w. chopped shallots, garlic and fine herbs, dipped in batter, fried in oil. Bouillon, Take two dozen snails from shell, w. 3 quarts water, 1 ounce arabic gum, head of lettuce, 1 piece of calf's head, cooked 3 hours, not skimmed, strained through fine cheese cloth. Bordelaise, Small snails, cooked in shell 3 to 5 hours, w. chopped onions and. shallots, moistened w. red wine, thi. w. kneaded butter, sea. chopped parsley. Bourguignonne. Read preparation. Take out of the shell drained, filled after cold w. Maitre-d’Hotel butter, add chopped thyme, tarragon, garlic, chervil, marjoram, parsley and lemon juice, baked old style. Charentaise, Small snails, same as “Bordelaise,” use white wine in place of red, cooked 3 to 5 hours. Italienne, Same preparation as “Bourguignonnne,” w. plenty of grated parmesan cheese, mixed w. butter. Omelette, Same preparation as “Beignets,” when saute mixed w. eggs for omelet, cooked flat. Parisienne, Read “Preparation of Shads.” Baked same. Provengale, Same as "Beignets," sautS w. tomatoes and garlic. Sirop, “Snail Syrup” is excellent for children who have whooping cough. Wash 3 dozen snails, when boiled, take from shell, put in pot w. 1 glass Spanish wine, stir 3 times, add 1 quart water and 2 lbs, sugar, cook and strain.