Gancel's culinary encyclopedia of modern cooking; by Gancel Joseph

Author:Gancel, Joseph. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, cbk
Publisher: [San Francisco, Lanson-Lauray & co., inc., printers]
Published: 1920-03-25T05:00:00+00:00

Bordelaise, Saute w. cepes Bordelaise or Bordelaise sa.

w. marrow. Bourguignonne, Saute w. salt pork, mu. glazed onions,

Bourguignonne sa. Brochette, Split and broiled on skewer w. Maitre d'Ho-

tel butter, gar. facultative or thi. sliced on skewer between salt pork and mu. breaded w. butter and broiled.

Gar. and sa. optional. Carvalho, Split in two; saute on toast, mu. and truf. on

top, mad. sa., buttered. Casserole or Cocotte, Generally veal kidney, vv. fat gar.

and sa. (Cooked in earthen pot). Champignon, Sliced w. mu., mad. sa. Chasseur (Hunter style). Saute w. Chasseur sa. Chateaubriand, Broiled, Chateau sa., gar. w. Chateau pot. Chipolata, Whole or sliced gar. Chipolata (See Beef). Creole, Saute or split in two, Creole sa. or Creole rice. Croute, Saute, gar. and sa. served in crustade. Curry, Saute in border of rice w. curry, thi. curry sa. Espagnole (Spanish style). Sliced, broiled on broiled

sliced torn. Maitre d'Hotel butter w. sweet peppers

gar. w. French fried onions around. Fines Herbes, Saute w. shallots, moisten w. wh. wine,

fi-her. Gratin, Split, saute w. fo-meat and Duxelle mixed, mu. head on top. Cov. Italienne sa., baked. Grille, Open on skewer, broiled, divers butter or sa. Henri IV, Broiled on toast w. sliced ham, Bearnaise sa.

gar. w. Faille pot. and watercress. Hongroise, Sliced saute w. chopped onions and paprika

sa. on border of rice. Hussarde, Cut in dice, saute, in border of Duchesse pot.,

Hussarde sa. Liegeoise, In earthen pan w. juniper berries, burned

brandy, veal gravy. Michel, Cut in tw^o, saute, w. foi-g. and truf., in dice,

on choucroute, mad. sa. Milanaise, Saute, sliced or in dice w. risotto Milanaise,

macaroni or spaghetti Milanaise, torn. sa. Montpensier, Cut in two w. fat., isaute, moisten w. white

wine, meat glace buttered gar. w. asp. tips and truf.

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