Elysee

Ingredients

• f.-gras
• truf.
• mu-head
• cock’s comb
• kidneys

Method

1. 1

   Stuff with foie gras and truffles, braise, and garnish with mushrooms, whole truffles, cock's combs, and kidneys.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 132. The excerpt below is the record exactly as published.

Elysee, Stuf. w. f.-gras, and truf. Braised, gar. w. mu- head, whole truf, cock’s comb and kidneys. Sup.-sa. Dec. ch-quen. Enchiladas, S’ee Anchiladas. Escurial, Saute, onions, mu. ham, moisten wh-wi. in rice border, gar. w. stuf. olives and small fried eggs in oil. Espagnole, Saute, w. green and sweet pep. moisten tom. sa. highly seasoned, gar. w. French fried onions, pounded tom. and green peas. Estouffade, Braised in earthen cocotte, gar. and sa. according to desire, close w. lute. Estragon, “Taragon” All Ch. w. taragon. Braised w. white sa. and taragon or saute w. taragon. Fare is, “Stuffed” All Ch. stuf. according to desire, brai¬ sed or roasted. Favorite, Stuf. w. ch. fo-meat mousseline, and fo-gras w. truf. in dice. Braised. Sup.-sa. gar. w. cock’s comb and kidneys, truf. Favre, Saute w. onions in dice, moisten w. double ere. strained, gar. ch. quen. w. truf. Fedora, Braised or saute, sup.-sa. w. crawfish butter and sliced truf. gar. w. asp-tips. Fenouil, “Fennel”. Braised or saute, moisten cream w. chop, fennel, gar. w. braised fennel. — 273 GANCEL’S CULINARY ENCYCLOPEDIA Fenwick, Braised white, sup.-sa. gar. art. bottom fil. Holl-sa. asp. tips, sliced Virginia Ham on top. Fermiere, Braised or saute, gar. w. veg. cooked in earthen pan, country style or veg. in bouquet. Financiere, Braised. Mad-sa. gar. w. cock’s combs and kidneys, mu-bead, truf. olives. Dec. quen. Small larded sweetbreads. Financiere sauce. Fine-Herbes, Saute, moisten w. white wine, chopped shallots chives, parsley, ch. glace. Finnoise, Saute, onions and ham cut in dice, veloute- sa. w. sweet pep. butter. Florentine, S'aute, moisten w. sweet italian wine gar. w. spinach custard, onions glazed and carrots, gravy w. tom. Forestiere, Saute, w. wild mu. morills, salt pork and pot. in dice, gravy, fi-herbS'. Fricassee, Carved, scalded, fricassee style, gar. w. small onions, mu. sauce made w. stock thickened w. yolk of eggs, lemon juice, parsley. Fritot, Cooked, pickled, dipped in frying batter, fried. Divers-sa. Mixed w. divers combinations. Gab riel I e Saute, moisten w. cream, thicken w. jul. of truf. Palmette puff-paste around. Galantine, Boneless, stuf. w. ch. fo-meat, veal or pork according to style. Add tongue, truf. pistachio, larding pork sea, hot or cold. Cov. w. chaud-froid-sa.Dec. jelly. Gastronome, Stuf. fo-gras and truf, braised, moisten champagne, in cocotte, gar. w. morills, truf, cock’s combs and kidneys lucullus sa. Closed w. lute, bake, according to size, 1 hour to 2 h. 30. Gelee, Braised or roasted, cold w. ch. jelly or dec. in mold, aspic style. Genin, Saute, w. aliced fresh mu. thi. veloute sa. w. f-gras puree, chopped parsley. Georgia, Split in two, fried in butter, cream sa. gar. w. sweet potatoes and fried salt pork. Georgian, Broiled or fried in butter, gar. w. Virginia ham, glazed sweet pot. corn fritters. Georgina, Saute, w. mu. onions, moisten, cream, chop taragon fi-herbs on top. — 274 — POULTRY Gibelotte, Saute, moisten w. white wine, salt pork pot. onions glazed, brown sa. Glace, “Glazed” braised, glazed w. ch. glace or chaud- froid sa. dec. cov. w. jelly. Godard, Braised, gar. w. mu. head, truf. cock’s combs and kidneys sweetbreads, godard sa. trussed craw¬ fish and fleurons. Golden Gate, (Same California). Grammont, Stuf. w. boneless stuf. lark, w. fo-gras and truf, braised, gar. w. mu.-heads cock’s combs and kidneys th. gravy. Grand Hotel, Saute, w. truf. moisten w. white wine in tureen, closed w. lute, bake 20 minutes. Grand’mere, “Grandmother” in cocotte w. sliced onions and pot. salt pork in dice, baked. Grazeilla, Split in two, saute, moisten asti wine dressed on chamonix pot. gar. w. braised fennel and white truf. Grecque, Stuf. w. grecque risotto, braised highly sea¬ soned, th. gravy. Grille, “Broiled” plain or breaded, divers sa.. Gros Sel, Boiled English style, gar. w. vege. served w. coarse salt. Hachis “Minced” ch. cut in small dice, use white meat reduced w. cream, potatoes facultative. (See Hach). Helene, Stuf. w. rice w. f-gras. Braised gar. w. subrics of spinach S’up.-sa. w. truf. Heloi'se, Stuf. w. ch. fo-meat w. truf. puree. Braised. Dec. after cooked w. whites of hard eggs, th. gravy. Henri IV, Poule-au-pot. (See soup). Hollandaise, Poached or Boiled. (See English style) .Hol- landaise sauce. Hongroise, Braised white. Hongroise sa. gar. w. noodles or rice. Huitre, Poached white. Cov. w. oyster-sa. w. beard re¬ moved, in cr. or all-sa. Hotel i ere, Stuf. w. sausage meat in earthen pan w. chop, fresh mu. veal juice, closed w. lute. Imperatrice, Larded w. truf. Braised, glazed, gar. w. gla¬ zed lamb sweetbread, calf’s brains small white onions, sup.-sa, w. ch-puree. — 275 — GAN CEL’S CULINARY ENCYCLOPEDIA Imperial, Stuf, w. fo-gras w. truf. stud w. truf. Braised w. cognac, gar. w. chi. kidneys, mu-head

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