Wareniskis (Russian)— Finely minced raw steak
mixed with chopped suet, fines lierbes and onions,
well seasoned, made into rissoles with nouille
paste, blanched fifteen minutes and served with
noisette butter.
PART VII.
ENTREES.
Mutton or Lamb.
Noisette Cotelette ou Filet Mignon.
The following garnishes are suitable for either
noisette cutlets or filet mignon.
A V Ambassadrice — Button mushrooms, sauteed
chicken’s liver, cock’s combs and kidneys, and
jus lie.
Alexandra — Quarters of fonds, truffes, pointes,
jus lie.
Alsacienne — Served on oval tartlets filled with sauer-
kraut and slice of ham, jus lie.
Algerienne — Sweet potatoe croquettes (yams) and
tomato sauce.
Arlesienne — Tomatoes, aubergines, onions, jus lie.
Belle Alliance— Served with foie gras and truffes,
Madeira sauce.
Buloz — Cooked one side, which is masked with thick
mornay, crumbed and sauteed, rizotto with
chicken’s liver round, jus lie.
Careme — Lightly braised one side, which is farced
with salpicon of truffe and mushroom lie veloute.
266 The New Practical Cookery Guide.
crumbs and cheese over and gratines, jus lie
round.
Cendrillon — Soubise in fonds, cheese over and gra-
tines, truffle, jus lie.
Chatelaine — Fonds with soubise, braised chestnuts,
Duchesse potatoes, jus lie.
Chavette — Served on Anna potato, artichoke gar-
nish and jus lie.
Chevreuse — Toulouse and cucumber garnish, jus
lie.
Cova — Garnished with peas Francaise and bigarade
sauce.
Cyrano — Served on croutes, garnished with fonds
filled with puree of foie gras, Chateaubriand
sauce with t ruffe.
Denar d — Lightlv grilled, masked with chicken cro-
quette mixture, crumbed and sauteed, Chateau-
briand sauce.
Dixon — Served on croutes, garnished, truffle and
olives, demiglace.
Double — A double cutlet — two bones — grilled and
served with watercress and veal glaze.
Duberley — Grilled, garnished with croustades filled
with puree of mushrooms, demiglace.
Duglere — Braised lettuce, grilled tomatoes, demi-
glace.
Durand — Braised endives, quenelles, olives, truffe,
jus lie.
Epicurienne — Lightly cooked, masked with fines
herbes, chaudfroid sauce, when cold, crumbed,
sauteed, and garnished with lamb’s breads and
truffe, Madeira sauce.
Entrees.
267
Forest cere — Sauteed cepes or morels, noisette pota-
toes, jus lie.
Grand Veneur -(Marinated) sauteed, garnished
with French beans, noisette potatoes, and
poivrade sauce.
Henriot — Lightly cooked, masked with Yilleroi
sauce, crumbed and sauteed, mushroom
garnish.
Heur elect — Breadcrumbed, * sauteed, served with
salsify a la creme and jus lie.
Imperials — Sauteed one side, farced with chicken
and truffe farce, braised pointes, truffle and
mushroom garnish, jus lie.
Laura — Lightly cooked, masked with d’Uxelle,
wrapped in caul, crumbed and grilled, macaroni
and tomato garnish, jus lie.
La Vallieri — Fonds with puree of asparagus, jus lie.
Maintenon — Lightly cooked and masked one side
with soubise, lie thick bechamel and puree of
mushrooms, cheese over and gratines, jus lie.
Malmaison — (Panne) puree of joeas, puree of lentils,
farced tomatoes, jus lie.
Marie Louise — Croustade filled with peas, carrots,
and turnips.
Morland — Crumbed, mixed with chopped truffes,
sauteed, and served with puree of mushroom
and jus lie.
Morly — Lightly cooked and masked with puree of
foie gras, crumbed, braised, and served with
button onions, and chestnuts, jus lie.
Murillo — Cooked one side, which is farced with
puree of mushroom and soubise, cheese over
Page 104
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
Wareniskis (Russian) — Finely minced raw steak mixed with chopped suet, fines herbes and onions, well seasoned, made into rissoles with nouille paste, blanched fifteen minutes and served with noisette butter.
PART VII.
ENTREES.
Mutton or Lamb.
Noisette Cotelette ou Filet Mignon.
The following garnishes are suitable for either
noisette cutlets or filet mignon.
A V Ambassadrice — Button mushrooms, sauteed chicken’s liver, cock’s combs and kidneys, and jus lie.
Alexandra — Quarters of fonds, truffes, pointes, jus lie.
Alsacienne — Served on oval tartlets filled with sauerkraut and slice of ham, jus lie.
Algerienne — Sweet potatoe croquettes (yams) and tomato sauce.
Arlesienne — Tomatoes, aubergines, onions, jus lie.
Belle Alliance— Served with foie gras and truffes, Madeira sauce.
Buloz — Cooked one side, which is masked with thick mornay, crumbed and sauteed, risotto with chicken's liver round, jus lie.
Careme — Lightly braised one side, which is farced with salpicon of truffe and mushroom lie veloute.
266 The New Practical Cookery Guide.
crumbs and cheese over and gratines, jus lie round.
Cendrillon — Soubise in fonds, cheese over and gratines, truffle, jus lie.
Chatelaine — Fonds with soubise, braised chestnuts, Duchesse potatoes, jus lie.
Chavette — Served on Anna potato, artichoke garnish and jus lie.
Chevreuse — Toulouse and cucumber garnish, jus lie.
Cova — Garnished with peas Francaise and bigarade sauce.
Cyrano — Served on croutes, garnished with fonds filled with puree of foie gras, Chateaubriand sauce with truffe.
Denard — Lightlv grilled, masked with chicken croquette mixture, crumbed and sauteed, Chateaubriand sauce.
Dixon — Served on croutes, garnished, truffle and olives, demiglace.
Double — A double cutlet — two bones — grilled and served with watercress and veal glaze.
Duberley — Grilled, garnished with croustades filled with puree of mushrooms, demiglace.
Duglere — Braised lettuce, grilled tomatoes, demiglace.
Durand — Braised endives, quenelles, olives, truffe, jus lie.
Epicurienne — Lightly cooked, masked with fines herbes, chaudfroid sauce, when cold, crumbed, sauteed, and garnished with lamb’s breads and truffe, Madeira sauce.
Entrees.
Forest cere — Sauteed cepes or morels, noisette potatoes, jus lie.
Grand Veneur -(Marinated) sauteed, garnished with French beans, noisette potatoes, and poivrade sauce.
Henriot — Lightly cooked, masked with Yilleroi sauce, crumbed and sauteed, mushroom garnish.
Heur elect — Breadcrumbed, sauteed, served with salsify a la creme and jus lie.
Imperials — Sauteed one side, farced with chicken and truffe farce, braised pointes, truffle and mushroom garnish, jus lie.
Laura — Lightly cooked, masked with d’Uxelle, wrapped in caul, crumbed and grilled, macaroni and tomato garnish, jus lie.
La Vallieri — Fonds with puree of asparagus, jus lie.
Maintenon — Lightly cooked and masked one side with soubise, lie thick bechamel and puree of mushrooms, cheese over and gratines, jus lie.
Malmaison — (Panne) puree of joeas, puree of lentils, farced tomatoes, jus lie.
Marie Louise — Croustade filled with peas, carrots, and turnips.
Morland — Crumbed, mixed with chopped truffes, sauteed, and served with puree of mushroom and jus lie.
Morly — Lightly cooked and masked with puree of foie gras, crumbed, braised, and served with button onions, and chestnuts, jus lie.
Murillo — Cooked one side, which is farced with puree of mushroom and soubise, cheese over