Lut chee gai, Chicken with chestnut and ham. Qua far chee, Shark’s fins w. eggs, ham, onions, mu. Qua far ap, Boneless duck w. eggs, ham, onions, mu. Qua far ap, Boneless duck w. bamboo shoots. Sam see chee, Shark’s fins, shredded chicken, ham, green onions. Sai Woo Ap, Boneless duck prepared w. different kinds of Chinese condiments, trimmed w. Chinese parsley. See I in gai, Chicken w. lotus berries. Shu Ap, Broiled young duck, shu gai broiled chicken. Soo chew gar, Boneless chicken w. ham, mu. and eggs. Show cow chee, Shark’s fins w. bamboo shoots ham and pork. Sun See Ap, Boneless duck w. white mu. and bamboo shoots in Chinese condiments. 6ub gum Doubtfoo, Bean curd w. boneless chicken, mu., ham and olives. .... Tim seen gai pin, Sweet pungent, boneless chi. Tung Kwo gai, Chicken w. black mushrooms. GANCEL’S CULINARY ENCYCLOPEDIA What Kai, Chinese pot roast, chicken whole, w. mush¬ rooms. >■ »• Yueen Wor Ap, Duck w. edible bird’s nest. Yokaimen, Ch. broth w. noodles parboiled, ch., sliced smoked pork, hard boiled eggs, cut in half. NOTE — For esculent swallow, see “Salanga Nest Soup.” Divers Chinese Condiments, etc. Sauces: Chee-yow, (See Yow), Soya sa., Que-tone sa., Spice sauce; Spice-salt, Subgum. Sweet pickled and divers preserved Chinese fruits, ginger, etc., bamboo shoot, Chinese beans, sprouts, Chinese mushrooms, black and white. Divers Chinese Names of Foods Mean Bow "Bread”; Row you "Butter”; Gai "Chic¬ ken”; Ap."DuCk”; Back Kop Sai "Squab”; Kow yock "Beef”; Kow sai yock “Veal”; Young yock ‘mutton”; Gee yock “Pork”; For toy "Ham”; Soy Hap ‘Game”; Hue ‘Fish”; Har "Shrimps”; Hae "Crabs”; Sar Back "Clams”; Kai tan "Eggs”; Yow "Oil.” BEEF (Boeuf) There are a great many different varieties of beef in America, France and England. The quality differs ac¬ cording to age, health, race, food, season and the country. The superior quality of the meat is known by a layer of fat, which is thick, firm and of a yellow white, the flesh is a bright red color, and marbled with fat. Beef is inexhaustible in culinary art, and a menu cannot be made without it. A great inany savordus pre¬ parations are made from this marvelous animal. Short- loin, beefsteak, tenderloin, Chateaubriand, ribs of beef, mignon, filet. There are four different special prepa¬ rations of beef, such as braised, boiled, broiled, roasted or saute, which are served with a different variety of BEEF sauces and garnishings, which is the art of French cooking. Beef exceeds the total of all other meats used in the preparation of food in civilized countries. Abbrevations : All., Allemande; art, artichoke; asp., asparagus; croq., croquette; crus., crustade; esp., es- pagnole; dec., decorated; foi-g., foie-gras; gar., garnish; gr. pe., green pepper; hoi., hollandaise; juh, julienne; mad., madeira; mu., mushrooms; pot., potatoes; pu., puree; quen., quenelle; sa., sauce; sea., seasoned; sw. br., sweetbreads; sw. pep., sweet peppers; thi., thick; tom., tomatoes; truf., truffles; vege., vegetables; w., with; wh., white. TIME TO COOK MEAT The following time given is. the time required in the kitchen after the waiter has given his drder, and wait¬ ers should be instructed to so inform the patrons. — 179 — GANCEL’S CULINARY ENCYCLOPEDIA BEEF— BROILED OR SAUTE 'Chateaubriand, 20 to 30 min. according to size. Extra Fillet, 15 to 25 min. according to size. Fillet, 9 to 10 ounces, 10 to 15 min.

AI-modernized reading of the original text

Lut chee gai, Chicken with chestnut and ham. Qua far chee, Shark’s fins w. eggs, ham, onions, mu. Qua far ap, Boneless duck w. eggs, ham, onions, mu. Qua far ap, Boneless duck w. bamboo shoots. Sam see chee, Shark’s fins, shredded chicken, ham, green onions. Sai Woo Ap, Boneless duck prepared w. different kinds of Chinese condiments, trimmed w. Chinese parsley. See I in gai, Chicken w. lotus berries. Shu Ap, Broiled young duck, shu gai broiled chicken. Soo chew gar, Boneless chicken w. ham, mu. and eggs. Show cow chee, Shark’s fins w. bamboo shoots ham and pork. Sun See Ap, Boneless duck w. white mu. and bamboo shoots in Chinese condiments. 6ub gum Doubtfoo, Bean curd w. boneless chicken, mu., ham and olives. .... Tim seen gai pin, Sweet pungent, boneless chi. Tung Kwo gai, Chicken w. black mushrooms. What Kai, Chinese pot roast, chicken whole, w. mush¬ rooms. Yueen Wor Ap, Duck w. edible bird’s nest. Yokaimen, Ch. broth w. noodles parboiled, ch., sliced smoked pork, hard boiled eggs, cut in half. NOTE — For esculent swallow, see “Salanga Nest Soup.” Divers Chinese Condiments, etc. Sauces: Chee-yow, (See Yow), Soya sa., Que-tone sa., Spice sauce; Spice-salt, Subgum. Sweet pickled and divers preserved Chinese fruits, ginger, etc., bamboo shoot, Chinese beans, sprouts, Chinese mushrooms, black and white. Divers Chinese Names of Foods Mean Bow "Bread”; Row you "Butter”; Gai "Chic¬ ken”; Ap."Duck”; Back Kop Sai "Squab”; Kow yock "Beef”; Kow sai yock “Veal”; Young yock ‘mutton”; Gee yock “Pork”; For toy "Ham”; Soy Hap ‘Game”; Hue ‘Fish”; Har "Shrimps”; Hae "Crabs”; Sar Back "Clams”; Kai tan "Eggs”; Yow "Oil.” BEEF (Boeuf) There are a great many different varieties of beef in America, France and England. The quality differs ac¬ cording to age, health, race, food, season and the country. The superior quality of the meat is known by a layer of fat, which is thick, firm and of a yellow white, the flesh is a bright red color, and marbled with fat. Beef is inexhaustible in culinary art, and a menu cannot be made without it. A great inany savordus pre¬ parations are made from this marvelous animal. Shortloin, beefsteak, tenderloin, Chateaubriand, ribs of beef, mignon, filet. There are four different special prepa¬ rations of beef, such as braised, boiled, broiled, roasted or saute, which are served with a different variety of sauces and garnishings, which is the art of French cooking. Beef exceeds the total of all other meats used in the preparation of food in civilized countries. Abbrevations : All., Allemande; art, artichoke; asp., asparagus; croq., croquette; crus., crustade; esp., espagnole; dec., decorated; foi-g., foie-gras; gar., garnish; gr. pe., green pepper; hoi., hollandaise; juh, julienne; mad., madeira; mu., mushrooms; pot., potatoes; pu., puree; quen., quenelle; sa., sauce; sea., seasoned; sw. br., sweetbreads; sw. pep., sweet peppers; thi., thick; tom., tomatoes; truf., truffles; vege., vegetables; w., with; wh., white. TIME TO COOK MEAT The following time given is. the time required in the kitchen after the waiter has given his drder, and wait¬ ers should be instructed to so inform the patrons. — 179 — BEEF— BROILED OR SAUTE 'Chateaubriand, 20 to 30 min. according to size. Extra Fillet, 15 to 25 min. according to size. Fillet, 9 to 10 ounces, 10 to 15 min.

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