Extra, Special cut, double size, broiled or saute.
Faux Filet, Boneless sirloin, without tenderloin, braised
broiled or saute.
Filet, Tenderloin of all meats principally beef, braised,
broiled, roasted, saute,
Flanchet, Flank of beef, brisket, fresh or salted, boiled
and braised.
Fricandeau, Larded kernel of veal, split, braised.
Gigot, Leg of lamb, mutton, braised, boiled, roasted.
Gigue, Leg of venison, steak, braised, or roasted whole.
Grenadin, Small slice veal or beef, larded and braised,
also broiled or saute.
Grillette, All hashed meats in caul, broiled.
Hachee, All meat chopped fine, broiled or saute.
Hambourg, Hamburg beef, smoked and salted, sliced
raw or boiled, also Hamburg steak, chopped beef.
Jambon, Ham, leg of pork, broiled, braised, roast.
Jambonneau, Knuckle salted, boiled, cold, breaded w.
crumbs.
J arret, Beef or knuckle of veal, boiled or braised. Also
pork.
Languette, Long narrow slices of meat, broiled or saute.
Longe, Boneless loin of veal w. kidneys, braised or
roasted.
Mignon or Mignonette, Small tenderloin trimmed round,
broiled or saute.
Minute, Steak cut thin, tenderloin or sirloin, saute
quickly.
Noisette, Very small pieces of divers meat without fat
and bone, nicely trimmed round, broiled or saute.
Noix, Nut or kernel of veal, also round top of beef,
braised or broiled. v
Os, Bone, marrow bone, boiled, broiled or sliced.
Onglees or Hamp, Special piece tenderloin of butcher,
broilad or saute.
Palais (Palate), Beef palate, boiled, also small pieces of
tenderloin, saute quickly.
Paleron, Blade of shoulder of divers meats, braised or
roasted, generally lamb.
— 182 «■
BEEF
Paupiette, Slices thin meat stuffed, rolled, braised.
Petit Sale, Breast of salt pork, boiled, or smoked bacon
broiled, boiled, fry.
Plat-de-Cote, Short ribs of beef, braised or boiled.
Poitrine, Breast of different meats, boneless, stuffed,
braised or boiled.
Porterhouse, Steak cut on the short loin, broiled,
braised, saute.
Pounded, Steak divers styles.;
Quartier, Quarter of venison, lamb or mutton. Fore¬
quarter or hindquarter.
Quasi, Edgebone a piece of veal cut from the end of
the loin, braised or roasted.
Rable, Back used only hare or rabbit, roasted.
Ragout, Meat cut in square pieces, braised, stewed
or smothered.
Rond in, Thick piece of meat trimmed round, broiled or
saute.
Rognon, Part of veal w. kidney adherent, braised or
roasted. (See “Longe.”)
Roast beef, Prime rib of beef, roasted.
Rouelle, Round sliced leg of veal, larded, braised,
round sliced leg of lamb, broiled or saute.
Roulade, Boneless meat rolled, tied, braised or roasted.
Rumpsteak, Top of loin, steak, broiled or saute.
Selie, Saddle of lamb, mutton, veal or venison, braised
or roast.
Steak, Beef, lamb, mutton, veal, etc., broiled or saute.
Souder, Brace chops, broiled, cut saddle or rack.
Tendrons, Gristle of veal or beef, braised.
Tete d’Aloyau, Rump steak, same application for sirloin.
Tranche, All kinds of meats sliced thin saute quickly.
MISCELLANEOUS APPLICATIONS FOR
DIVERS MEATS
(Abbreviations same as those for “Beef.”)
Aloyau, Short loin gar. bourgeoise, fermidre, jardiniere,
Richelieu, Flamande, primeur.
183 —
GAIN CEL’S CULINARY ENCYCLOPEDIA
Ballotine, Small “ball” of meat, chicken, squab, gar.
vege. pu. or acording to article.
Beefsteak, Beefsteak, 10 ounces, gar. mu. Bercy, Bear-
naise, pudding, pie, etc.
Page 89
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Extra, Special cut, double size, broiled or saute.
Faux Filet, Boneless sirloin, without tenderloin, braised broiled or saute.
Filet, Tenderloin of all meats principally beef, braised, broiled, roasted, saute,
Flanchet, Flank of beef, brisket, fresh or salted, boiled and braised.
Fricandeau, Larded kernel of veal, split, braised.
Gigot, Leg of lamb, mutton, braised, boiled, roasted.
Gigue, Leg of venison, steak, braised, or roasted whole.
Grenadin, Small slice veal or beef, larded and braised, also broiled or saute.
Grillette, All hashed meats in caul, broiled.
Hachee, All meat chopped fine, broiled or saute.
Hambourg, Hamburg beef, smoked and salted, sliced raw or boiled, also Hamburg steak, chopped beef.
Jambon, Ham, leg of pork, broiled, braised, roast.
Jambonneau, Knuckle salted, boiled, cold, breaded w. crumbs.
J arret, Beef or knuckle of veal, boiled or braised. Also pork.
Languette, Long narrow slices of meat, broiled or saute.
Longe, Boneless loin of veal w. kidneys, braised or roasted.
Mignon or Mignonette, Small tenderloin trimmed round, broiled or saute.
Minute, Steak cut thin, tenderloin or sirloin, saute quickly.
Noisette, Very small pieces of divers meat without fat and bone, nicely trimmed round, broiled or saute.
Noix, Nut or kernel of veal, also round top of beef, braised or broiled.
Os, Bone, marrow bone, boiled, broiled or sliced.
Onglets or Hamp, Special piece tenderloin of butcher, broilad or saute.
Palais (Palate), Beef palate, boiled, also small pieces of tenderloin, saute quickly.
Paleron, Blade of shoulder of divers meats, braised or roasted, generally lamb.
— 182 —
Paupiette, Slices thin meat stuffed, rolled, braised.
Petit Sale, Breast of salt pork, boiled, or smoked bacon broiled, boiled, fry.
Plat-de-Cote, Short ribs of beef, braised or boiled.
Poitrine, Breast of different meats, boneless, stuffed, braised or boiled.
Porterhouse, Steak cut on the short loin, broiled, braised, saute.
Pounded, Steak divers styles.;
Quartier, Quarter of venison, lamb or mutton. Fore¬ quarter or hindquarter.
Quasi, Edgebone a piece of veal cut from the end of the loin, braised or roasted.
Rable, Back used only hare or rabbit, roasted.
Ragout, Meat cut in square pieces, braised, stewed or smothered.
Rond in, Thick piece of meat trimmed round, broiled or saute.
Rognon, Kidney of veal w. part of meat adherent, braised or roasted. (See "Longe.")
Roast beef, Prime rib of beef, roasted.
Rouelle, Round sliced leg of veal, larded, braised, round sliced leg of lamb, broiled or saute.
Roulade, Boneless meat rolled, tied, braised or roasted.
Rumpsteak, Top of loin, steak, broiled or saute.
Selie, Saddle of lamb, mutton, veal or venison, braised or roast.
Steak, Beef, lamb, mutton, veal, etc., broiled or saute.
Souder, Brace chops, broiled, cut saddle or rack.
Tendrons, Gristle of veal or beef, braised.
Tete d’Aloyau, Rump steak, same application for sirloin.
Tranche, All kinds of meats sliced thin saute quickly.
MISCELLANEOUS APPLICATIONS FOR DIVERS MEATS
(Abbreviations same as those for “Beef.”)
Aloyau, Short loin gar. bourgeoise, fermidre, jardiniere, Richelieu, Flamande, primeur.
183 —
Ballotine, Small “ball” of meat, chicken, squab, gar.
vege. pu. or acording to article.
Beefsteak, Beefsteak, 10 ounces, gar. mu. Bercy, Bearnaise, pudding, pie, etc.