Navet, au, Turnips olive shape and small onions glazed,
demi-glace.
Nemrod, Gar. w. dec. game quen., mad. sa. w. essence
of game and sliced truf.
Nigoise, Gar. w. pounded tom. w. garlic, bouquet of
string beans, alternate w. Olivette pot., thi. gravy w.
tom.
Nicolas II, In casserole w. slice of foi-g- and whole truf.
around, Lucullus sa.
Ninon, On Mirette pot’, gar. w. small patties fil. w. asp.
tips and truf., mad. sa.
— 199 —
GANCEL’S CULINARY ENCYCLOPEDIA
Niortaise, Gar. w. stuf. onions w. Duxelles, smothered
sliced oyster-plant, Chateau pot., thi. gravy.
Nivernaise, Gar. w. small French carrots glazed, Niver-
naise sa. or thi. gravy gar. only w. carrots.
Noailles, Stuf. w. foi-g. salpicon w. truf., cov. fo-meat
dec. on top, gar. w. bouquet of cock’s combs and
kidneys, mad. sa.
Nonette, Large tongue quen. nonette shape on top, gar.
w. Chateau pot., Bordelaise sa.
Nouilles (Noodles), Gar. w. noodles w. butter and
cheese, thi. gravy.
Orientale, Gar. w. crust fil. w. okra, sweet pot. croq.,
gre. and sweet stuf. pep. w. risotto Greek style, mad.
sa. w. tom.
Orleanais, Gar. w. stuf. braised lettuce, fondante pot.,
mad. sa.
Orloff, Checkered on top w. filet of anchovies fil. w.
pearls of onions pu. in each square, gar. w. bouquet
of string beans, jul. of sweet pep., mad. sa.
Opera, Gar. w. small crust' fil. chi. livers and crust fil.
asp. tips, thi. gravy.
Oxalis, Gar. w. stuf. oxalis w. ch. salpicon w. ham,
tom. sa.
Pacha, Gar. w. stuf. gre. and sweet pep. w. timbale of
risotto w. curry, mad. sa. w. chopped tongue and
pistachio.
Paladin, Gar. w. small glazed onions and carrots, fried
apples and salt pork, thi. gravy.
Pail lard, Sliced foi-g. on top cov. mad. sa. w. jul. truf.,
mu., Parisienne pot. around.
Panaches, Mixed string beans and flageolet’ beans or
green peas; also succotash, according to vege.
Parisienne, Gar. w. bottom of art. fil. w. tongue sal¬
picon glazed, Parisienne pot., Parisienne sa.
Parmentier, Gar. w. pot. cut in cube, or fancy, cooked
butter.
Paysanne (Country style), Gar. w. smothered sliced
vege., salt pork, small pot., thi. gravy.
Perigourdine (Perigord, Perigueux, French province
noted for its truffles). All preparations containing
only truffles — every style.
— 200 —
BEEP — M IGNON AND DERIVATIVES
Pelerin (Pilgrim), Gar. w. Jerusalem art., thi. ere., crust
fil. w. marrow, pounded tom., thi. gravy.
Persane, On % broiled tom. gar. w. stuf. pep. w. risotto,
fried banana on top, thi. gravy.
Peruvienne, Gar. w. oxalis saute w. ham in oil, tom. sa.
Petit Due, Gar. w. crust fil. w. ch. pu., sliced truf. on
top, bouquet of asp. tips between, thi. gravy.
Piemontaise, Gar. w. timbale of risotto Piemontaise sa.
Pique, Larded, gar. and sa. according to style.
Pompadour, Gar. w. bottom of art. fil. w. gre. peas,
Choron sa. w. truf.
Portugaise, Gar. stuf. tom. w. duxelles, Chateau pot.,
Portugaise sa.
Primeurs, Gar. w. early vege. in bouquet, thi. gravy.
Princesse, Gar. w. bottom of art. fil. half pounded tom.
and half green peas pu. separated, bouquet of asp.
tips, thi. ere., sliced truf. on top, thin Gourmet sa.
Printanier, Gar. w. young spring vege. in bouquet, thi.
gravy.
Provengale, Gar. w. stuf. mu. and small tom. w. duxelle,
Provengale sa.
Providence, Gar. w. dice of foi-g. saute mu. truf., olives,
ch. quen., mad. sa.
Puree, Gar. w. any puree of vege. according to article,
thi. gravy.
Page 98
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
Navet, au, Turnips olive shape and small onions glazed, demi-glace.
Nemrod, Gar. w. dec. game quen., mad. sa. w. essence of game and sliced truf.
Nigoise, Gar. w. pounded tom. w. garlic, bouquet of string beans, alternate w. Olivette pot., thi. gravy w. tom.
Nicolas II, In casserole w. slice of foi-g- and whole truf. around, Lucullus sa.
Ninon, On Mirette pot, gar. w. small patties fil. w. asp. tips and truf., mad. sa.
— 199 —
Niortaise, Gar. w. stuf. onions w. Duxelles, smothered sliced oyster-plant, Chateau pot., thi. gravy.
Nivernaise, Gar. w. small French carrots glazed, Nivernaise sa. or thi. gravy gar. only w. carrots.
Noailles, Stuf. w. foi-g. salpicon w. truf., cov. fo-meat dec. on top, gar. w. bouquet of cock’s combs and kidneys, mad. sa.
Nonette, Large tongue quen. nonette shape on top, gar. w. Chateau pot., Bordelaise sa.
Nouilles (Noodles), Gar. w. noodles w. butter and cheese, thi. gravy.
Orientale, Gar. w. crust fil. w. okra, sweet pot. croq., gre. and sweet stuf. pep. w. risotto Greek style, mad. sa. w. tom.
Orleanais, Gar. w. stuf. braised lettuce, fondante pot., mad. sa.
Orloff, Checkered on top w. filet of anchovies fil. w. pearls of onions pu. in each square, gar. w. bouquet of string beans, jul. of sweet pep., mad. sa.
Opera, Gar. w. small crust fil. chi. livers and crust fil. asp. tips, thi. gravy.
Oxalis, Gar. w. stuf. oxalis w. ch. salpicon w. ham, tom. sa.
Pacha, Gar. w. stuf. gre. and sweet pep. w. timbale of risotto w. curry, mad. sa. w. chopped tongue and pistachio.
Paladin, Gar. w. small glazed onions and carrots, fried apples and salt pork, thi. gravy.
Pail lard, Sliced foi-g. on top cov. mad. sa. w. jul. truf., mu., Parisienne pot. around.
Panaches, Mixed string beans and flageolet beans or green peas; also succotash, according to vege.
Parisienne, Gar. w. bottom of art. fil. w. tongue salpicon glazed, Parisienne pot., Parisienne sa.
Parmentier, Gar. w. pot. cut in cube, or fancy, cooked butter.
Paysanne (Country style), Gar. w. smothered sliced vege., salt pork, small pot., thi. gravy.
Perigourdine (Perigord, Perigueux, French province noted for its truffles). All preparations containing only truffles — every style.
— 200 —
Pelerin (Pilgrim), Gar. w. Jerusalem art., thi. ere., crust fil. w. marrow, pounded tom., thi. gravy.
Persane, On % broiled tom. gar. w. stuf. pep. w. risotto, fried banana on top, thi. gravy.
Peruvienne, Gar. w. oxalis saute w. ham in oil, tom. sa.
Petit Due, Gar. w. crust fil. w. ch. pu., sliced truf. on top, bouquet of asp. tips between, thi. gravy.
Piemontaise, Gar. w. timbale of risotto Piemontaise sa.
Pique, Larded, gar. and sa. according to style.
Pompadour, Gar. w. bottom of art. fil. w. gre. peas, Choron sa. w. truf.
Portugaise, Gar. stuf. tom. w. duxelles, Chateau pot., Portugaise sa.
Primeurs, Gar. w. early vege. in bouquet, thi. gravy.
Princesse, Gar. w. bottom of art. fil. half pounded tom. and half green peas pu. separated, bouquet of asp. tips, thi. ere., sliced truf. on top, thin Gourmet sa.
Printanier, Gar. w. young spring vege. in bouquet, thi. gravy.
Provengale, Gar. w. stuf. mu. and small tom. w. duxelle, Provengale sa.
Providence, Gar. w. dice of foi-g. saute mu. truf., olives, ch. quen., mad. sa.
Puree, Gar. w. any puree of vege. according to article, thi. gravy.