Gancel's culinary encyclopedia of modern cooking

Bitock, Russian steak, chopped, 6 ounces, oval shape, fried w. butter, moisten ere., smothered sliced onions, saute pot., horseradish if desired. * Braise, All kinds of meat cooked in a braising pan, w. sliced onions, carrots, spice and condiments, meat on top, smothered and moistened w. wine or stock according to meat, gar. w. all kinds vege. and sa* Braising Pan Brochette, On skewer, alternate w. bacon and mushrooms, gar. and sa. optional. Carbonades, Sliced meat saute w. onions, cooked w. beer and Espagnole sa. Chateaubriand, Gar. w. pot., mu., truf., Bordelaise or Bearnaise sa. according to name. Chevreuil, Meat cut grenadin shape and pickled or venison, gar. and sa. use venison. Chili con carne, Mexican beef cut in big dice w. chopped onions, chili pepper, tom. pu. highly sea., smothered, served frijoles separately or mixed w. meat.t. Choesels, Use chopped onions, ox tail, beef breads, beef kidneys, gristle of veal, mutton feet, fricadella, mushrooms, sweetbreads, all cut and cooked according to article, fried and braised, moistened w. lambic beer and madeira, thi. w. corn starch, serve boiled pot. Collet, Neck, boneless, braised or boiled, gar. w. vege. and sauce. — 184 — Contre-filet, Boneless shortloin, same gar. aloyau. Corned beef (Beef in brine), See “Pickled,” boiled w. cabbage or dry vege. pu. New England dinner, w. beef, salt pork, fowl and vege. Culotte, Aitchbone, boiled or braised, ; rump gar. all kinds vege. or pu. Daube, Meat smothered same way as Provincial stew, w. spices and wine. See “Braised.” 4 to 5 hours, fat taken off before served. Eminces, Sliced meat, raw, saute quickly w. divers sa. Creole, Provengale, cooked meat, sa. ready before put on the meat.'. Entre-cote, 1, 2 or 3 lbs., according to desire, broiled or saute, divers butter, sa., gar. or pot. Escalope, Sliced meat, saute quickly, gar. and sa. op¬ tional. French term for small slices. Estouffade, Same Daube style. Pot roast w. small quantity of stock, synonym of braised, etuve, smothered, etc., gar. and sa. optional. Filet, Whole tenderloin, larded or plain, braised, roasted, gar. See “Beef Filet Mignon,” cut, broiled or saute. Fricadelle, 6 ounces chopped meat, ball shape, raw or cooked w. onions, egg yolk, parsley, sea., sa. or pu. Fricandeau, Kernel of veal, turtle, turkey, braised, gar. w. divers vege. and stock or sa. Fume, Smoked beef, Hamburg, Anvers, breast, hot w. lentils, beans, vege., or cold. Goulash, Hungarian meat, cut in large dices, w. onions, paprika, pot., turnips, water, tom. pu., sea., gar. noodles, rice etc. r Grenadin of Meat Grenadin, Small slices of meat, larded, braised, sautd or broiled, divers gar. and sa. (Heart shape). Hachis, Meat cut in small dices. See “Hachis.” — 185 — Hambourg, 6 ounces chopped meat w. marrow and cooked onions, sea., gar. and sa. facultative. Kebap, “Turkish” mutton, cut in squares w. aromatic herbs, on skewer alternate w. mutton fat, sea. and roasted, beef, filet the same. Keftedes (Greek), Chopped meats w. cooked chopped onions, Hambourg shaped, breaded w. egg or cornmeal, fried w. butter, curry sa. w. mushrooms, same style w. game, gar. w. ceps, morils and gribouis, Madeira. Kokoretia (Greek), Heart, liver, kidney lamb, on skewer, alternate w. mint leaves, sage, fat, broiled or roasted.