Bouillie

Ingredients

• hollandaise sa.
• melted butter
• may.
• mustard sa.

Method

1. 1

   Serve boiled hot with hollandaise sauce or cold with mayonnaise or mustard sauce.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 155. The excerpt below is the record exactly as published.

Bouillie, Boiled hot, hollandaise sa. melted butter or cold w. may, sa. mustard sa. in oil, etc. Braise, Braised, barigoule, Italienne, florentine trimmed, scalded, according to name. Cavour, Bot. rolled in grated cheese, browned in oven, chopped eggs and anchovies, cov. browned butter. Clamart, Heart of art. young green peas, cooked toge¬ ther in tureen w. butter, new carrots. Colbert, Bot. stuf. w. dux. breaded English style, fried Colbert sa. Creme, Bot sliced, thi. cream sa. Croquette and Cromesquis, Salpi. (S’ee croq.) thi. w. sa. Croustade, Bot, sliced thi. divers sa. in crust. Cussy, Bot. stuf. w. foi-gras, fo-meat w. truf. cov. w. vil. sa. breaded, fried, mad. sa. Dubarry, Bot. fil. w. cauliflower cov. mornay sa. glazed, mad. sa. — 320 — - VEGETABLES Descartes, Bot. stuf. w. fo-meat w. foi-g. truf. veal breaded, fried. Dietrich, Bot. cut in four, braised thi. cream sa. in ri¬ sotto, border w. truf. Dupuy, Cooked Bot. Stuf. w. creamed green corn cover, Mornay sauce, glazed. Egyptienne, Cut' in four w. cross made in carrots, sliced celery and onions, fried in oil, moisten w. wh. wine and lemon juice sea cooked, served cold. Farcis, Bot. stuf. w. divers salpi or pu. hot or cold w. salad for relishes fil. according to name. Florentine, Bot. stuf. w. anchovies, chopped spinach cov. mornay sa. glazed, garlic. Fonds, Art. bottom turned, cooked w. lemon juice in boiling water. When cooked, ready for divers use. Frits, Bot. When cooked, cut in quarters, pickled, di¬ vers styles. Bottoms when cooked, gar. according to name. Grecque, ‘Greek style” same Egyptienne w. jul. of car¬ rots and celery sea. Italienne, Cut in four, braised w. Italienne sa. Jussienne, Bot. stuf. w. marrow salpi. w. mu. and truf. breaded and fried, Colbert sa. Lyonnaise, Cut in four, braised w. onions or lyonnaise lyonnaise sa. Maraichere, Bot. in four, braised w. onions, leeks, tom., new pot. green peas. Mornay, Bot. stuf. w. foi-g. and truf. mornay sa. glazed. Paysanne, Bot. cut in four w. salt pork, onions, pot. stewed w. gravy. Poivrade, Cut in four, raw, young art. fresh ground pepper. French dressing. Poulette, Bot. sliced, poulette sa. Puree, Art. bottom, pounded, strained, for pu. soup, gar. etc. Salade, Bot. cooked sliced w. salad or divers gar. Saute, Bot. raw or cooked according to name. Sauce, Cooked whole or bot. sa. according. Stanley, Bot'. cov. w. Soubise sa. w. horseradish cheese, glazed, cream sa. 321 — GANCEL’S CULINARY ENCYCLOPEDIA Vi liars, Bot. stuf. w. Montglas coy. w. ch. fo-meat cheese glazed, Colbert sa. Vinaigrette, Cooked whole, vinaigrette sa. Bottom the same. ASPARAGUS AND TIPS (Asperges et Pointes) In general hygiene the asparagus is an aliment, whole¬ some and savory. Doctors’ advise people to eat asparagus for any infec¬ tion of the kidneys. They also act as a sedative for palpitation, a liquid medicine is also made from them also aspirine. Cut the tops off carefully, remove outer leaves and peel. Do not scrape. Wash well, tie in small packages, put in boiling salt water. If not served immediately place in cold salt water to prevent turning black. Bounties, Cooked in boiling water w. salt. Served w. melted butter. Hoilandaise sa. Cold may.

Cook this with the app: pantry check, scaling, and the assistant.