Pate,  Divers  style,   3  lbs.  of  the  ingredient,  12  ounces

pork,  2  lbs.  of  fat  pork,  pounded  and  strained,  garnish
w.    filet   and   truffles,    seasoning   Madeira.
Poisson,  1  lb.  filet  of  raw  fish,  2  eggs,     thick     cream,

seas.
Decorated  Force-meat  Quenelles

Pore  ou  Chair  a  Saucisse,  Pork  meat  for  sausage,  1  lb.
,     lean  pork,   1   lb.   fat  pork,   seasoning.
29  —


GANCEL'S   CULINARY  ENCYCLOPEDIA

Quenelles,  Divers  style.  4  ounce,  ch.  game  or  fish,
1  white  egg,  thick  cream  made  w.  divers  fo-meat.
Souffle,  1  lb.  cooked  puree  any  kind  that  one  desires.
6  ounces  panade  or  cooked  rice  puree,  4  ounces  but-
ter, 8  yolks  egg,  white  whipped,  3  gills  thick  cream.
(Cold  see  Mousseline).
Ris  de  Veau  Timbale,  Sweetbread.  (See  volaille.)  See
Mousseline  hot  w.  wil.  w.  salpicon  in  center.  (Little
hard.)

Truffle,  Puree  of  truffles  add.   ch.  forcemeat.
Veau,  2  lbs.  veal,  1  lb.  bread  panade,  i/^  lb.  butter,  5
eggs,  8  yolks,  2  spoonsful  of  Bechamel  sauce.
Volaille  or  Chicken,  2  lbs.  chicken  meat  (white  only)
4  or  5  white  eggs,  1  quart  thick  cream.  For  mousse-
line add  whipped   cream.
Zephir,  Using  only  freshly  killed  meat,  chicken,  game,
beef  or  veal  pounded  and  thick  cream  without  eggs.
PASTES,   TIMBALES,   MOUSSELINES

Abbreviations:  All.,  Allemande;  Art.,  Artichokes;  Ch.,
chicken;  dec,  decorated;  ess.,  essence;  fo.  meat,  force-
meat; fil  w.,  filled  with;  fole-g.,  foie-gras;  gar.,  garnish;
mu.,  mishrooms;  mad.,  madeira;  sal.,  salpicon;  sa.,
sauce;  truf.,  truffles;   w.,  with.
Agnes   Sorel,  Paste   gar.   w.   ch.    truf.    sliced   of  foie-g

mad.  sa.
Alexandra,  Cooked  quail  in  paste  (boneless)   stuffed  w.
foie-gras,  game,  ess.  baked  in  oven.
Alsacienne,     Paste  gar.  w.   foie-g.   truf.  mu.     slices     of

tongue  on  top,  mad.   sa.
Ambassadrice,  Mould  dec.  w.  tongue  and  truf.  fil.  w.  ch.
