Gancel's Culinary Encyclopedia of Modern Cooking;

The book Gancel's Culinary Encyclopedia of Modern Cooking; was written by author Gancel, Joseph. [from Old Catalog] Here you can read free online of Gancel's Culinary Encyclopedia of Modern Cooking; book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Gancel's Culinary Encyclopedia of Modern Cooking; a good or bad book?

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slice truf, on top, gravy.
German ia, Breast, po. on noodle saute w. ham, cov. mor- nay sa. baked.
Golden Gate,. Same Californienne. Gar. w. asp. tips, filiced art. bottom saute, small Parisienne Pot.
Grant, Broiled on deviled ham. Colbert sa. gar, asp-tips.
Grillees, "Broiled". All wings broiled sa. and gar. facul- tative.
Harrisson, Cov. ch. fo-meat mousseline, dec. w. truf po.
on terrapin croq. same shape Mad.-sa. w. orange juice.
Henri IV, Heart shape saute, on art. puree, sliced truf.
on t...op, bearnaise sa. around.
Hongroise, Saute w. paprika, moisten w. cream or sup- sa. rice pilaf w. tom.
Imperatrice, Stuf. in side w. salpicon cf fo-gras, cov. w.
ch, fo-meat sprinkled truf. po. on celery puree sup. sa.
w. truf.
Incrusted, All wings, supreme filet, etc. incrusted w.
truf. tongue. (See contissees.) Indienne, Saute, on indienne rice, curry sa..
Italienne, Saute on sliced, tongue same shape Italienne sa. gar. w. art. italienne style.
Jardiniere, Saute, gar. w. fancy veg. in bouquet, gravy.

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