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A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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Cisel | Glossary | A Guide to Modern Cookery

Guide
Glossary
Cisel

Cisel

Ciseled, to cut a vegetable after the manner of a chaff-cutting machine.

Used in 38 recipes

No. 180Shallots
No. 301Anchovy Fillets
No. 310Eel au Vert
No. 420Poached Eggs à la Clamart
No. 485Harvesters’ Fried Eggs
No. 494Omelet à la Bruxelloise
No. 497Omelet à la Choisy
No. 498Omelet à la Clamart
No. 503Omelet with Vegetable Marrow Flowers
No. 513Omelet à la Paysanne
No. 587Consommé Monte Carlo
No. 706Crème de Laitues, otherwise Judic
No. 718Potage Choiseul
No. 719Potage Compiègne
No. 724Potage Germiny
No. 809Mayonnaise de Saumon
No. 962Mayonnaise de Homard
No. 1035aGrilled Red Mullet
No. 1035cRouget au Fenouil
No. 1048Filet de Bœuf Clamart
No. 1351Moussaka
No. 1405Boudin Blanc Ordinaire
No. 1407Boudins Noirs
No. 1408Boudins Noirs à l’Anglaise
No. 1566Poulet Sauté Marseillaise
No. 1712Mayonnaise de Volaille
No. 1762Caneton Farci à la Rouennaise
No. 1763Salmis De Caneton à la Rouennaise
No. 1984The Seasoning of Salads
No. 1987Celery Salad
No. 1992Haricot Beans and Lentil Salads, etc.
No. 2010Salade Lacmé
No. 2046Aubergines à l’Égyptienne
No. 2050Aubergines Soufflées
No. 2073Champignons Sautés
No. 2103Sou-fassum Provençal
No. 2193Petits Pois à la Française
No. 2253Riz à la Grecque