Senonaise, Gar. with pork quenelle, sliced mushrooms,
madeira sauce.
Strasbourgeoise, Gar. w. foie-gras, truffles in dice or
puree, hot or cold.
— 22
SKEWERS, SALfPICONS
the shape of dice, seasoned and thickened with a
delicate sauce, which is employed in different culinary
Stuart, Gar. w. chicken, mushrooms, truffles, supreme
sauce with crawfish butter.
Toulouse, Gar. with Chicken, sweetbread, calf’s brain,
quenelle, cock’s comb and kidney, truffles, all sauces
garnished with crawfish on top.
Tourte, Old-fashioned vol-au-vent. (See Vol-au-Vent.)
Turbigo, Gar. w. foie-gras, art., truffles, allemande sauce.
Victoria, Gar. w. lobster, truffles, mushrooms, lobster sa.
Volaille, Chicken, gar. w. ch., truf., mu., etc., divers style.
Vol-au-Vent, Small or large shell of puff paste, divers
styles.
Zingara, Gar, w, jul. of ch„ ham, mu., truf., mad, sauce.
SKEWERS (Brochettes)
The Brochette is a small skewer of sliver or iron, and
is employed to combine small fish, small pieces of
meat, or small birds. The variety is infinite.
Skewer (Divers)
The article indicates the name, the sauce, or the
garnishing which accompanies it.
The skewer of sweetbreads, chicken’s liver, lamb,
reed birds., lobster, oysters rolled in butter and then
bread crumbs, broiled; fried, breaded in English style.
SALPICONS
The S'alpicon Us a mixture of different minced meats,
mushrooms, truffles., fish, fruit or vegetables, cut in
preparations, alone, or with different garnishings.
— 23 —
GANCEL’S' CULINARY ENCYCLOPEDIA
Abbreviations : All., Allemande; Ch., chicken; foie-
gr., foie-gras; Mad., Madeira; mu., mushrooms,
sa., sauce; sweetbr., sweetbread; truf.,
truffles; thj., thicken; w., with.
Crustaces (Shellfish), All kinds shellfish cut in dice,
w. mushrooms, truffles, thicken with fish sauce.
D’oeufs, Eggs, hard, cut in dice, mushrooms, truffles,
thicken cream sauce.
Flnanciere, Chicken, truffles, cock’s comb and kidney,
mushrooms, sweetbr. small quenelle, thi. mad. sauce.
Fruits, All kinds fruits cut in dice, thi. pastry cream
or syrup.
Gibier (Game), Cut in dice, truf., mu., thi. mad. sauce.
Italienne, Calf’s brain, sweetbr., ham, mushrooms, thi.
madeira sauce, with tomato sauce.
Jambon (Ham) Cut in dice, with mushrooms, thi. cream
sauce or madeira sauce.
Joinville, Shrimps, mushrooms, truffles, thi. fish sauce.
Legumes, Vegetables cut in dice or fancy shape, thi.
cream sauce or mayonnaise.
Milanaise, Spaghetti or macaroni, truffles, mushrooms,
tongue cut in dice, thi. tomato sauce.
Moelle, Beef marrow poached cut in dice, seasoned,
rolled with meat glace and fine herbs.
Montglas, Foie-gr., truf., thi. Mad. sa. (Also see Zingara)
Nantua, Crawfish, mu., thi. cream sa. or crawfish coulis.
(See Coulis.)
Napolitaine, Large macaroni cut one inch thi., tomato
sauce with cheese.
Neptune, Same preparation for Crustaces, thi. fish sa.
or coulis. (See Coulis.)
PStes, All Italian paste, thicken facultative.
Poissons, All cooked fish, mu., truf., thi. fish sauce.
Puree, All meat, game, chicken, fish, vegetables cooked
thi. according to article.
Regence, Cock’s comb and kidney, foie-gras, truffles,
mushrooms, thi. Mad. sauce or Allemande sauce.
Relne or Ris de Veau, Chicken, mushrooms, truffles,
thi. supreme sauce or sweetbread.
— 24 —
CROQUETTES
Royale, Foie-gras, mushrooms, truffles, sweetbread in
dice, thi. cream reduce.
Page 9
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
Senonaise, Gar. with pork quenelle, sliced mushrooms, madeira sauce.
Strasbourgeoise, Gar. w. foie-gras, truffles in dice or puree, hot or cold.
— 22 —
SKEWERS, SALPICONS
the shape of dice, seasoned and thickened with a delicate sauce, which is employed in different culinary Stuart, Gar. w. chicken, mushrooms, truffles, supreme sauce with crawfish butter.
Toulouse, Gar. with Chicken, sweetbread, calf’s brain, quenelle, cock’s comb and kidney, truffles, all sauces garnished with crawfish on top.
Tourte, Old-fashioned vol-au-vent. (See Vol-au-Vent.) Turbigo, Gar. w. foie-gras, art., truffles, allemande sauce. Victoria, Gar. w. lobster, truffles, mushrooms, lobster sa. Volaille, Chicken, gar. w. ch., truf., mu., etc., divers style. Vol-au-Vent, Small or large shell of puff paste, divers styles.
Zingara, Gar, w, jul. of ch„ ham, mu., truf., mad, sauce.
SKEWERS (Brochettes)
The Brochette is a small skewer of sliver or iron, and is employed to combine small fish, small pieces of meat, or small birds. The variety is infinite.
Skewer (Divers)
The article indicates the name, the sauce, or the garnishing which accompanies it.
The skewer of sweetbreads, chicken’s liver, lamb, reed birds., lobster, oysters rolled in butter and then bread crumbs, broiled; fried, breaded in English style.
SALPICONS
The Salpicon is a mixture of different minced meats, mushrooms, truffles, fish, fruit or vegetables, cut in preparations, alone, or with different garnishings.
— 23 —
Abbreviations : All., Allemande; Ch., chicken; foiegr., foie-gras; Mad., Madeira; mu., mushrooms, sa., sauce; sweetbr., sweetbread; truf., truffles; thj., thicken; w., with.
Crustaces (Shellfish), All kinds shellfish cut in dice, w. mushrooms, truffles, thicken with fish sauce.
D’oeufs, Eggs, hard, cut in dice, mushrooms, truffles, thicken cream sauce.
Flnanciere, Chicken, truffles, cock’s comb and kidney, mushrooms, sweetbr. small quenelle, thi. mad. sauce.
Fruits, All kinds fruits cut in dice, thi. pastry cream or syrup.
Gibier (Game), Cut in dice, truf., mu., thi. mad. sauce.
Italienne, Calf’s brain, sweetbr., ham, mushrooms, thi. madeira sauce, with tomato sauce.
Jambon (Ham) Cut in dice, with mushrooms, thi. cream sauce or madeira sauce.
Joinville, Shrimps, mushrooms, truffles, thi. fish sauce.
Legumes, Vegetables cut in dice or fancy shape, thi. cream sauce or mayonnaise.
Milanaise, Spaghetti or macaroni, truffles, mushrooms, tongue cut in dice, thi. tomato sauce.
Moelle, Beef marrow poached cut in dice, seasoned, rolled with meat glace and fine herbs.
Montglas, Foie-gr., truf., thi. Mad. sa. (Also see Zingara)
Nantua, Crawfish, mu., thi. cream sa. or crawfish coulis. (See Coulis.)
Napolitaine, Large macaroni cut one inch thi., tomato sauce with cheese.
Neptune, Same preparation for Crustaces, thi. fish sa. or coulis. (See Coulis.)
PStes, All Italian paste, thicken facultative.
Poissons, All cooked fish, mu., truf., thi. fish sauce.
Puree, All meat, game, chicken, fish, vegetables cooked thi. according to article.
Regence, Cock’s comb and kidney, foie-gras, truffles, mushrooms, thi. Mad. sauce or Allemande sauce.
Relne or Ris de Veau, Chicken, mushrooms, truffles, thi. supreme sauce or sweetbread.
— 24 —
CROQUETTES
Royale, Foie-gras, mushrooms, truffles, sweetbread in dice, thi. cream reduce.