Gherkins

Ingredients

• Gherkins are rubbed with salt
• cov. w. boiling vinegar
• put in bottles with aromatics

Method

1. 1

   Rub gherkins with salt, drain, cover with boiling vinegar, let cool, and then put in bottles with aromatics.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 160. The excerpt below is the record exactly as published.

gherkins or sweet pickles, peeled cut in two, studded w. cloves, cov. w. syrup, vinegar an sugar. Repeat 10 times w. boiled syrup, or Greek style (See artichoke.) Salad, Peeled, seedless, sliced w. cream, French dress¬ ing, etc. Sale, Salted, pickled in brine w. aromatic herbs or Dill pickled, agoursi, etc. EGG PLANT (Aubergines) The egg plant is not' a nutritious aliment, but it is refreshing and digestible. To make the egg plant savor- ous it demands an excellent preparation. Without any value in its self the seasoning is everything. 331 — GAN CEL’S CULINARY ENCYCLOPEDIA Americaine, Cut in two, fried, emptied, stuff shells w. chopped meat mixed w. pulp, cooked rice, sea. onions, garlic, facultative, sprinkled crumbs and butter. Ba- ked, tom. sa. around. Divers style. Beignets, Fritters. Peeled cut or chopped raw. mixed w. flour, baking powder, milk, eggs sea. one spoonful in pan, turn over, for vege. or gar. Creme, Cream, peeled cut thick, sliced, smothered w. butter, simmered in cream or cre-sa. Egyptienne, Same Americaine stuf. w. chopped mutton onion, garlic, fried in oil. Baked. Fried tom. in top. Fine herbs. Farcies, S:ame Americaine stuf. , w. Duxelle, sausage meat', rice creole or pilaf according to name. Frites, Fried, Peeled, sliced thi. dip. in milk and flour, breaded, English style. Fried or cut in Julienne. Gratine, Same Farcies. Grille, “Broiled” Peeled, and cut thi. in butter, broiled. Grecque, “Greek”. Cut in dice, saute in oil w. onion, mu. tom. garlic, moisten w. vinegar, highly sea. egg plant, predominant. Served cold for relishes. Italienne, Saute w. onion, garlic, tom. on dish, sprin¬ kled parmesan cheese. Baked or stuf. w. Italienne sa. Kalalou, (See Gumbo). Egg plant predominant. Mexicaine, Saute in dice w. onions, tom. garlic, gre. and sw. pepper, fi-herbs. Moussaka, TurkishS tyle (See Hash Moussaka) . Parisienne, Stuf. w. chi. lamb, ham, sausage meat, beef, marrow, onion and garlic facultative. Provengale, Stuf. w. onions mu. tom. garlic. Baked or saute in oil. Cut in dice, fi-herbs. Puree, Cut in dice, smothered, strained for gar. Saiade, Same cucumbers, add tom. boiled eggs, water¬ cress, French dressing, etc. Sautees, Cut in dice, dip in flour, saute w. butter sea. Sicilienne, Cut in dice saute in oil w. tom. onions, garlic, parsley or stuffed in egg-plant rind, with cheese. Baked. Souffiees, Cut in two, fried and emptied, chop pulp thi. w. Bechamel and yolk of eggs, whip, whites replace in rind. Baked. — 332 — VEGETABLES Turque, Sliced, fried in oil, cov. w. cheese, mixed w. yolk of eggs between two slices, dipped in batter and fried in oil. FENNEL (Fenouil) Fennel is renowned in Italy since old Roman days. Sweet fennel of Florence is called “finocchiodolee” and is a squatty plant cultivated to develop its bulb, and constitutes a vegetable which is very much appreciated for garnishing of meats. It is regrettable that the tuberous fennel is so scarce in the market. Delicate salades can be made from the fennel, which ressembles scalded celery, also agreable garnishings made with cream, gratin and Momay. Tuberous fennel cooked in salted water is aphrodisiac. GHERKINS (Cornichons) Gherkins are rubbed with salt, drained, cov. w. boil¬ ing vinegar, let cool and put in bottles with aromatics

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