484. A la Princesse. — Asparagus points cooked in salted water
and drained, finished in butter. Small croquettes of chicken and
beef, to represent two colours, a light and a dark ; dressed in groups
round the dish. Sauce, Demi-glace (No. 237), or Tomate (No. 271).
485. A la Piemontaise. — Cooked macaroni finished in rich
stock, butter, and cheese✪ A la Piemontaise, well blended and reduced ; filled into small
buttered timbale moulds, baked, and served round the dish. Sauce,
Tomate (No. 271).
486. A la Polonaise is generally applied to dishes coated
with a thick sauce, sprinkled with brown butter, and finished in the
oven. Beetroot introduced in some form, either as garnish or flavour
in dishes are also styled a la Polonaise.
487. A la Printaniere. — This, like jardiniere or macedoine,
applies to a garnish of mixed vegetables ; but there must be a
collection and variety of spring or early-grown vegetables.
488. A la Michelieu.— Tomatoes, small, ripe, and firm, centre
scooped out, and filled with a mixture of shallots fried in butter,
chopped ham, chopped truffles and mushrooms, and bread-crumbs,
baked gratin style, dressed round the dish. Sauce, Perigueux (No.
243).
489. A la Pegence.— Chicken or Godiveau quenelles, sliced
truffles and mushrooms, cocks’ combs and kernels, and slices of
cooked sweetbread. Sauce, Allemande (No. 204), well reduced with
white wine. If served with fish omit the sweetbread.
490. A la Hobson.— Chicken livers freed from gall, -washed and
GARNISHING AND GARNITURES
211
dried ; fried in butter over a quick fire ; add a large truffle cut into
dice, moisten with Sauce Madere or Demi-glace (No. 237)., and serve
in the centre of the dish.
491. A la JRouennaise. — Young carrots and turnips cut into
neat olive shapes and button-onions sauted in butter, seasoned with
salt, pepper, and a pinch of sugar ; finished in the oven with just
enough stock or demi-glace to 'keep from burning (shake frequently) ;
dress in groups or serve in the centre of the dish. Sauce, Espagnole
(No. 236).
492. A la Soubise. — This name is usually applied to dishes
which contain onions in sufficient quantity to make it the pre-
dominant flavour of a sauce or garnish. Soubise puree is made as
follows : —
Cut some white onions into slices, boil in butter without browning,
moisten with stock (white), cook till tender, rub through a sieve, add
a little bechamel sauce ; reduce well, season with salt, pepper, a
pinch of sugar, and grated nutmeg. Usually served with braised
mutton or ducks. Sauce, Demi-glace (No. 237).
493. A la Tovttie. — Boiled chicken-livers, slices of cooked
sweetbread, truffles, and mushrooms all cut into dice shape and
cooked for a few minutes in sherry wine ; dressed with stoned olives,
mixed, or in groups. Sauce, Tortue (No. 372) or Demi-glace (No.
237).
494. A la Valenciennes. — This garniture is very similar to
“Milanaise.” Cut truffles, mushrooms, and smoked ox-tongue into
fine shreds (Julienne fashion). Add some cooked rice, season with
salt, pepper, nutmeg, and plenty of grated cheese ; reduce with
tomato sauce (No. 271).
495. A la Windsor. — Green haricots (flageolet beans), sprigs
of cauliflower, and young carrots, all parboiled and cooked separately
in salted water or white stock ; dressed in alternate groups with
capers. Usually served with boiled or braised mutton.
212
THE NEW CENTURY COOKERY BOOK
CHAPTER XVIII
DRESSED FISH AND FISH ENTREES (HOT).
Page 159 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
484. A la Princesse. — Asparagus points cooked in salted water and drained, finished in butter. Small croquettes of chicken and beef, to represent two colours, a light and a dark ; dressed in groups round the dish. Sauce, Demi-glace (No. 237), or Tomate (No. 271).
485. A la Piemontaise. — Cooked macaroni finished in rich stock, butter, and cheese, well blended and reduced ; filled into small buttered timbale moulds, baked, and served round the dish. Sauce, Tomate (No. 271).
486. A la Polonaise is generally applied to dishes coated with a thick sauce, sprinkled with brown butter, and finished in the oven. Beetroot introduced in some form, either as garnish or flavour in dishes are also styled a la Polonaise.
487. A la Printaniere. — This, like jardiniere or macedoine, applies to a garnish of mixed vegetables ; but there must be a collection and variety of spring or early-grown vegetables.
488. A la Richelieu. — Tomatoes, small, ripe, and firm, centre scooped out, and filled with a mixture of shallots fried in butter, chopped ham, chopped truffles and mushrooms, and bread-crumbs, baked gratin style, dressed round the dish. Sauce, Perigueux (No. 243).
489. A la Pegence.— Chicken or Godiveau quenelles, sliced truffles and mushrooms, cocks’ combs and kernels, and slices of cooked sweetbread. Sauce, Allemande (No. 204), well reduced with white wine. If served with fish omit the sweetbread.
490. A la Robson. — Chicken livers freed from gall, washed and
GARNISHING AND GARNITURES
dried ; fried in butter over a quick fire ; add a large truffle cut into dice, moisten with Sauce Madere or Demi-glace (No. 237)., and serve in the centre of the dish.
491. A la Rouennaise. — Young carrots and turnips cut into neat olive shapes and button-onions sauted in butter, seasoned with salt, pepper, and a pinch of sugar ; finished in the oven with just enough stock or demi-glace to keep from burning (shake frequently) ; dress in groups or serve in the centre of the dish. Sauce, Espagnole (No. 236).
492. A la Soubise. — This name is usually applied to dishes which contain onions in sufficient quantity to make it the predominant flavour of a sauce or garnish. Soubise puree is made as follows : —
Cut some white onions into slices, boil in butter without browning, moisten with stock (white), cook till tender, rub through a sieve, add a little bechamel sauce ; reduce well, season with salt, pepper, a pinch of sugar, and grated nutmeg. Usually served with braised mutton or ducks. Sauce, Demi-glace (No. 237).
493. A la Tortue. — Boiled chicken-livers, slices of cooked sweetbread, truffles, and mushrooms all cut into dice shape and cooked for a few minutes in sherry wine ; dressed with stoned olives, mixed, or in groups. Sauce, Tortue (No. 372) or Demi-glace (No. 237).
494. A la Valenciennes. — This garniture is very similar to “Milanaise.” Cut truffles, mushrooms, and smoked ox-tongue into fine shreds (Julienne fashion). Add some cooked rice, season with salt, pepper, nutmeg, and plenty of grated cheese ; reduce with tomato sauce (No. 271).
495. A la Windsor. — Green haricots (flageolet beans), sprigs of cauliflower, and young carrots, all parboiled and cooked separately in salted water or white stock ; dressed in alternate groups with capers. Usually served with boiled or braised mutton.
CHAPTER XVIII
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A la Piemontaise