Croquette Pot Surprise
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 168. The excerpt below is the record exactly as published.
breaded. English style. Fried. Salade, Boiled, sliced round, cold or hot w. french dressing, eggs, beets, onions, fi-herbs, mayo. sa. mustard according to name. — 347 — CANCEL'S CULINARY ENCYCLOPEDIA Sarah Bernardt, Cut in special machine and grill. Fried dry. Saratoga, Cut thin sliced fried dry. (Same chip) Saucisse, Charlotte mould. Buttered, sprinkled w. fried bread crumbs very thick, fil. w. stew pot. and sausage thi. w. gravy or espagnole sa. sea. Baked under mould or dish, thi. gravy around. Saute es, Cooked sliced,, saute w. butter, fi-herbs, divers style. See Allemande or German. Sherry Louis, Same farcies w. Virginia ham, cheese on top, glazed. Savoyarde, Sliced, raw, saute w. shredded onions, swiss cheese. Schneider, Maitre-dTIotel Pot. w. bouillon, meat glace and butter, chop, parsley. Souffles, Puffed pot. Cut in oval, sliced 3 line thick, wash and drain, fry slowly until cooked; then plunge into boiling grease until puffed. To succed in this, use two pans, the last one very hot, salt. Southern Style, Sweet Pot. sliced after cooked in mould, buttered, fil. w. custard. Baked, in bain-Marie under mould. Syrup around, or saute w. butter, cov. w. molasses. Baked. Surprise, Croquette pot. center fil. w. salpi. vege. according to name
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