— Stir together an equal number of chestnuts
(blanched, and stewed in stock till tender), mush-
rooms (wiped and peeled), small cooked carrots (or
pieces of carrot cut into the size of small corks),
turnips (similarly treated), and tiny chipolata
sausages (these are really nothing but very deli-
cately made and tiny sausages, rather highly
seasoned with spice, &c., cooked and skinned after
cooking), in a little thick espagnole sauce, till hot.
Financier e. — Equal quantities of sliced truffles,
cockscombs, mushrooms, and small quenelles,
heated in a rich espagnole or Madere sauce ;
if heated in a rich veloute or bechamel sauce, this
garnish is called ala Toulouse. Flamande. — Carrots,
turnips (if small whole, quartered if large), small
onions, and small quartered cabbages, stewed in stock
with a little salt pork or bacon, or bacon rind, and
some sausages, till tender ; then carefully freed from
fat and the bacon rind, and served with the sausages
sliced and the bacon cut into dice, as a. garnish for
braised fillets, &c. Godard. — Equal parts of sliced
truffles, any kind of dainty game or poultry
quenelles, and pieces of sliced sweetbread heated
in espagnole or Richelieu sauce strongly flavoured
with essence of mushrooms and champagne.
Italienne. — Minced sweetbread, mushrooms, and
fried ham, served in white or brown Italienne
sauce. Jardiniere: Equal parts of cooked and
nicely trimmed cauliflower, Brussels sprouts, and
twice the quantity of braised carrots, well drained
and glazed with a little good demi-glace ; this is the
strictly correct version, but mixed vegetable garnishes
ODDS AND ENDS.
233
of any kind are frequently served by tbis name,
though, if drained, mixed, and served either with
white or brown sauce, or, if cold, with a vinaigrette,
they are called macedoine. Julienne is composed of
a variety of cooked and well drained vegetables
shred into long thin slips, then tossed in butter and
a very little caster sugar till glazed. Mancelle. — Of
this there are two kinds, the first being made of
sliced foie gras, minced truffles previously cooked in
sherry or Madeira, and a good spoonful of d’Uxelles
mixture, heated in either espagnole or Richeleu sauce.
This is, abroad, served with game, for which,
however, it would be too strongly flavoured for most
English tastes. The second form is simply chest-
nuts blanched and delicately stewed till tender in any
rich wine-flavoured brown sauce. Milanaise. — Cooked
macaroni mixed with filletted chicken, truffles, and
mushrooms, well strewed with grated cheese, and
moistened with either espagnole or tomato sauce.
Montglas : A mixture of shred chicken, tongue, and
sliced truffles heated in any rich sauce to taste, some
people adding to it minced sweetbread or sliced foie
gras. Reform. — Cooked truffles, ham, and hard-
boiled eggs, cut into Julienne strips, and heated in
Reform sauce. Valenciennes. — A mixture of cooked
artichoke bottoms, minced chicken and lobster (or
prawns) , mushrooms, and rice, tossed in a rich white
Indienne sauce.
Gelatine . — When this is used, only the best
quality should be chosen, as only in this way can
the disagreeable gluey flavour, so noticeable in
inferior gelatines, be avoided. All the recipes in this
234
ENTRIES.
Page 113
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
— Stir together an equal number of chestnuts (blanched, and stewed in stock till tender), mushrooms (wiped and peeled), small cooked carrots (or pieces of carrot cut into the size of small corks), turnips (similarly treated), and tiny chipolata sausages (these are really nothing but very delicately made and tiny sausages, rather highly seasoned with spice, &c., cooked and skinned after cooking), in a little thick espagnole sauce, till hot. Financier e. — Equal quantities of sliced truffles, cockscombs, mushrooms, and small quenelles, heated in a rich espagnole or Madere sauce ; if heated in a rich veloute or bechamel sauce, this garnish is called ala Toulouse. Flamande. — Carrots, turnips (if small whole, quartered if large), small onions, and small quartered cabbages, stewed in stock with a little salt pork or bacon, or bacon rind, and some sausages, till tender ; then carefully freed from fat and the bacon rind, and served with the sausages sliced and the bacon cut into dice, as a. garnish for braised fillets, &c. Godard. — Equal parts of sliced truffles, any kind of dainty game or poultry quenelles, and pieces of sliced sweetbread heated in espagnole or Richelieu sauce strongly flavoured with essence of mushrooms and champagne. Italienne. — Minced sweetbread, mushrooms, and fried ham, served in white or brown Italienne sauce. Jardiniere: Equal parts of cooked and nicely trimmed cauliflower, Brussels sprouts, and twice the quantity of braised carrots, well drained and glazed with a little good demi-glace ; this is the strictly correct version, but mixed vegetable garnishes
of any kind are frequently served by this name, though, if drained, mixed, and served either with white or brown sauce, or, if cold, with a vinaigrette, they are called macedoine. Julienne is composed of a variety of cooked and well drained vegetables shred into long thin slips, then tossed in butter and a very little caster sugar till glazed. Mancelle. — Of this there are two kinds, the first being made of sliced foie gras, minced truffles previously cooked in sherry or Madeira, and a good spoonful of d’Uxelles mixture, heated in either espagnole or Richeleu sauce. This is, abroad, served with game, for which, however, it would be too strongly flavoured for most English tastes. The second form is simply chestnuts blanched and delicately stewed till tender in any rich wine-flavoured brown sauce. Milanaise. — Cooked macaroni mixed with filletted chicken, truffles, and mushrooms, well strewed with grated cheese, and moistened with either espagnole or tomato sauce. Montglas : A mixture of shred chicken, tongue, and sliced truffles heated in any rich sauce to taste, some people adding to it minced sweetbread or sliced foie gras. Reform. — Cooked truffles, ham, and hardboiled eggs, cut into Julienne strips, and heated in Reform sauce. Valenciennes. — A mixture of cooked artichoke bottoms, minced chicken and lobster (or prawns) , mushrooms, and rice, tossed in a rich white Indienne sauce.
Gelatine . — When this is used, only the best quality should be chosen, as only in this way can the disagreeable gluey flavour, so noticeable in inferior gelatines, be avoided. All the recipes in this