Medaillons St. Hilaire — Finely minced beef, mixed
with fines herbes and cream, breadcrumbed and
sauteed, green pepper farcis, garnish.
Paujpiette Fontange — Served with vegetable puree
and Dauphine potatoes, jus lie.
Paujpiette Milton — Served with peas, beans, pointes,
and Poivrade sauce.
Paujpiette Napoli — Served with spaghetti Italienne
and tomato sauce.
Paujpiette ou Roulade de Bceuf (Beef olives) — Slices of
beef, stuffed with rich d’Uxelle, rolled and
braised.
Paujpiette Savoie — On Duchesse bordure, celery
and jus lie.
Berlin Steak — As Vienna steaks, with chopped suet
in mixture, floured and fried.
Hamburgh Steak — As Vienna steaks, served with
onions.
Salisbury Steak — Small Vienna steaks, no onions,
and plainly grilled, jus lie.
Vienna Steaks — Finely minced raw steak or fillet,
s
258 The New Practical Cookery Guide.
mixed with sauteed chopped onion, little escha-
lots, salt, fresh ground pepper, blended with
eggs, little cold demiglace, and made into round
steaks about an inch thick, floured and sauteed,
served with jus lie.
Almondigas — Finely minced beef and equal quantity
of pork, mixed with fines herbes and highly
seasoned, made into croquettes, floured and
fried, garnish with peas and tomato sauce, saffron
flavour, and pimento.
Bami Hongkongoise — Half-inch dice of equal quantity
of fillet of beef or steak and lean pork,
seasoned with salt and curry powder, placed in
piedish or casserole, with layer of macaroni,
chopped onion, fines herbes and tomatoes, last
layer of nouilles, grated cheese, and baked for
one hour.
Chop Soly — A stew composed of chicken, cut in joints,
pork chops, lean bacon, blanched haricot beans,
onions, carrots, and mushrooms, flavoured with
cumin, served in casserole.
Langue de Bceuf (Pickled Tongue).
To cook a tongue to perfection it should first be
soaked for three or four hours, then placed in fresh
cold water to boil, simmer about three hours or till
tender, and allowed to cool in liquor.
Alsacienne — Served with Alsacienne garnish, Madeira
sauce.
Bourgeoise — Served with Bourgeoise garnish.
Entrees Volante et Mixte ( Light Entrees). 259
Christiana— Served with grilled mushrooms, beef
marrow on top, blanched cherries and Poivrade
sauce.
Gendarmes — Served with cucumber, mushrooms, and
quenelles, Madeira sauce.
Julien — Served with piquante sauce and tomatoes.
Leopold, — Served with braised Belgium chicory, jus
lie.
St. Flour — Served with nouille au fromage and
croquettes of chestnut, Madeira sauce.
So-ubeyran— Served with Soubise with chopped truffes,
tomato sauce.
Plats Indiens (Indian Dishes).
Banana Chaffee Khan — Skinned bananas cut in halves
lengthwise, fried with butter till browned, sugar
and white wine✪ Banana Chaffee Khan over and served.
Bhoona Khitchree — Cook a sliced onion with a piece
of ghee till lightly browned, remove from the
pan and add equal quantity of raw rice and
clhal (lentils) in the pan ; fry over fire a few min-
utes, then add a little salt, green ginger, cloves,
cardamom, and peppercorns, and sufficient water✪ Bhoona Khitchree
to cover, simmer till quite cooked, stir, and
serve with fried onion rings and quarters of
hard boiled eggs.
Chitchkee — Is a curry of mixed cooked vegetables
served in bordure of rice.
Bumpoke — Is a chicken stuffed with cooked rice and
veal farce mixed and curried, and then roasted
the usual way.
s 2
260 The New Practical Cookery Guide.
Page 101 · 2 recipe records on this page
Presented as published in 1913. 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
Medaillons St. Hilaire — Finely minced beef, mixed with fines herbes and cream, breadcrumbed and sauteed, green pepper farcis, garnish.
Paupiette Fontange — Served with vegetable puree and Dauphine potatoes, jus lie.
Paupiette Milton — Served with peas, beans, pointes, and Poivrade sauce.
Paupiette Napoli — Served with spaghetti Italienne and tomato sauce.
Paupiette ou Roulade de Bceuf (Beef olives) — Slices of beef, stuffed with rich d’Uxelle, rolled and braised.
Paupiette Savoie — On Duchesse bordure, celery and jus lie.
Berlin Steak — As Vienna steaks, with chopped suet in mixture, floured and fried.
Hamburgh Steak — As Vienna steaks, served with onions.
Salisbury Steak — Small Vienna steaks, no onions, and plainly grilled, jus lie.
Vienna Steaks — Finely minced raw steak or fillet,
s
258 The New Practical Cookery Guide.
mixed with sauteed chopped onion, little eschalots, salt, fresh ground pepper, blended with eggs, little cold demiglace, and made into round steaks about an inch thick, floured and sauteed, served with jus lie.
Almondigas — Finely minced beef and equal quantity of pork, mixed with fines herbes and highly seasoned, made into croquettes, floured and fried, garnish with peas and tomato sauce, saffron flavour, and pimento.
Bami Hongkongoise — Half-inch dice of equal quantity of fillet of beef or steak and lean pork, seasoned with salt and curry powder, placed in piedish or casserole, with layer of macaroni, chopped onion, fines herbes and tomatoes, last layer of nouilles, grated cheese, and baked for one hour.
Chop Soly — A stew composed of chicken, cut in joints, pork chops, lean bacon, blanched haricot beans, onions, carrots, and mushrooms, flavoured with cumin, served in casserole.
Langue de Bceuf (Pickled Tongue).
To cook a tongue to perfection it should first be soaked for three or four hours, then placed in fresh cold water to boil, simmer about three hours or till tender, and allowed to cool in liquor.
Alsacienne — Served with Alsacienne garnish, Madeira sauce.
Bourgeoise — Served with Bourgeoise garnish.
Entrees Volante et Mixte ( Light Entrees). 259
Christiana— Served with grilled mushrooms, beef marrow on top, blanched cherries and Poivrade sauce.
Gendarmes — Served with cucumber, mushrooms, and quenelles, Madeira sauce.
Julien — Served with piquante sauce and tomatoes.
Leopold, — Served with braised Belgium chicory, jus lie.
St. Flour — Served with nouille au fromage and croquettes of chestnut, Madeira sauce.
So-ubeyran— Served with Soubise with chopped truffes, tomato sauce.
Plats Indiens (Indian Dishes).
Banana Chaffee Khan — Skinned bananas cut in halves lengthwise, fried with butter till browned, sugar and white wine over and served.
Bhoona Khitchree — Cook a sliced onion with a piece of ghee till lightly browned, remove from the pan and add equal quantity of raw rice and clhal (lentils) in the pan ; fry over fire a few minutes, then add a little salt, green ginger, cloves, cardamom, and peppercorns, and sufficient water to cover, simmer till quite cooked, stir, and serve with fried onion rings and quarters of hard boiled eggs.
Chitchkee — Is a curry of mixed cooked vegetables served in bordure of rice.
Bumpoke — Is a chicken stuffed with cooked rice and veal farce mixed and curried, and then roasted the usual way.
s 2
260 The New Practical Cookery Guide.
Records on this page
Banana Chaffee KhanBhoona Khitchree