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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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Gild | Glossary | A Guide to Modern Cookery

Guide
Glossary
Gild

Gild

Gilding, Gilded (1) to cover an object with beaten eggs, by means of a brush; (2) to give a golden sheen to objects by means of heat.

Used in 48 recipes

No. 218Profiterolles for Soups
No. 221Duchesse Potatoes
No. 222Marquise Potatoes
No. 451Moulded Eggs à la Duchesse
No. 476Scrambled Eggs, Princess Mary
No. 508Omelet Maxim
No. 778The Cooking of Fish à la Meunière
No. 870Filets de Soles Clarence
No. 993Cabillaud Crème Gratin
No. 1091Tournedos Coligny
No. 1176Émincé de Bœuf en Miroton
No. 1238Ris de Veau sous la Cendre
No. 1241Pâté Chaud de Ris de Veau
No. 1290Cervelle à la Beaumont
No. 1392Pork Pie
No. 1411Crépinettes à la Cendrillon
No. 1419Jambon à la Prague sous la Cendre
No. 1580Filets
No. 1631Poulet de Grains à la Bergère
No. 1640Poulet de Grains à la Katoff
No. 1650Tourte de Poussins à la Paysanne
No. 1653Giblet Pie
No. 1660Chicken Pie
No. 1669Fritôt ou Marinade de Volaille
No. 1714Pâté de Poulet
No. 1726Foie Gras
No. 1729Escalopes de Foie Gras à la Ravignan
No. 1752Pâté Chaud de Caneton
No. 1781Pigeon Pie
No. 1824Pâté de Lièvre
No. 2076Flan Grillé aux Champignons
No. 2212Pommes de Terre à la Duchesse
No. 2213Pommes de Terre Duchesse au Chester
No. 2231Pommes de Terre Marquise
No. 2279Timbale de Truffes
No. 2302Choux au Fromage
No. 2316Fondants au Chester
No. 2355Gilding Preparation
No. 2390Vol-au-Vent Crust
No. 2391Bouchée or Small-patty Crusts
No. 2392Small Hot Patties
No. 2393Croûtes et Croustades
No. 2394Timbale Crust
No. 2395Flawn Crust
No. 2396The Lining and Covering of Raised and Dressed Pies
No. 2601Rabotte de Pommes ou Douillon Norman
No. 2605Mince Pies
No. 2610Schaleth à la Juive