268 The New Practical Cookery Guide.
and gratines, sauteed tomatoes and pimentos in
centre, tomato sauce round.
Nantaise — Sauteed one side and masked with
d’Uxelle mixed with chopped truffle and tongue,
braised, jardiniere round, and jus lie.
Nelson — Sauteed one side and masked with thick
soubise lie, braised, and served on croutes, jus
lie.
Nevers — Garnished with' cucumbers a la creme,
button onions, and noisette potatoes, and
demiglace tomatee.
Parisienne — Garnished with pointes, noisette pota-
toes, Bearnaise sauce, and jus lie round.
Parmesane — Dipped in oiled butter, and fresh
crumbs mixed with grated parmesan, grilled,
and served with tomato sauce.
Persanne — Grilled, served with straw potatoes and
tarragon sauce.
Pompadour — Sauteed, garnished with fonds filled
with puree of lentils, round croquette potatoes,
Perigueux sauce.
Rcforme — (Cutlets) egged and bread crumbed,
finely chopped ham and parsley mixed with
crumbs, sauteed and served with Reform
garnish (julienne of gherkins, tongue, mush-
rooms, truffv, hard boiled white of eggs, and
beetroot), blended with red currant and demi-
glace.
Peine — Sauteed one side, masked with puree of
chicken and truft'e, braised, pointes garnish and
jus lie.
Poumaine — Garnished with half tomatoes filled
Entrees.
269
with flageolet aux fines herbes, tomato sance
round.
St. James — Breadcrunibed, served on croutes with
fancy cut carrots, turnips and peas, jus lie.
Sandringham — (Breadcrunibed) served with pointes,
French beans, fondante potatoes, jus lie.
Savary — Garnished puree of artichokes, poivrade
sauce.
Savoy — Served on Duchesse fonds, braised celery,
jus lie.
Suedoise — Marinated, crumbed a 1’Anglaise, sauteed,
and served with stewed apples cooked with white
wine, grated horseradish on top.
Suzanne — Served on fonds, green bearnaise over,
Dauphine potatoes, and jus lie round.
Toulouse — Sliced foie gras on each, bechamel and
cheese over, and gra tines, jus lie.
Tyrolienne — Tomatoes farced with ham, glazed
onions, and jus lie.
Valois — Sauteed one side, masked with d’Uxelle,
and chopped t ruffe, braised, Valois sauce over,
demiglaee round.
Verdi — A slice of foie gras on each, soubise over
cheese and crumbs, and gratines, jus lie.
Vert pre I. — Straw potatoes and watercress, maitre
d’ hotel.
Vert pre II. — Peas, French beans, pointes, jus
lie.
Vicomtesse — Masked with d’ Uxelle, braised, jardi-
niere round, and jus lie.
Villageoise — Soubise over, cheese, crumbs, and
gratines, jus lie.
270 The New Practical Cookery Guide.
Villeroi — Sauteed, masked with. Villeroi sauce,
crumbed and braised, vegetable garnish, and
jus lie tomate.
Volnay — Served on croutes, puree of mushroom
garnish, demiglace with Volnay wine.
CoTELETTES DE ChEVREUIL (ROEBUCK OR
Venison Cutlets).
A la Diane — Sauteed and then farced with game
mousse, served on croutes, poivrade sauce with
chopped truffle and white of hard-boiled egg,
puree of chestnut garnish✪ Cotelettes de Chevreuil (Roebuck or Venison Cutlets).
Conti — Sauteed, served with sliced tongue, puree of
lentils, and poivrade sauce.
Grand Veneur — Marinated, sauteed and served with
venison sauce and French beans garnish, croutes
with red currant jelly✪ Grand Veneur.
Majordomo — Braised, masked with puree of chestnut
and soubise, poivrade sauce.
Romanoff — Garnished with cucumber croustades
filled with puree of mushrooms, sauteed cepes,
and poivrade sauce.
Valencia — Sauteed, served on croutes, bigarade
sauce, and orange salad.
Page 105 · 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
268 The New Practical Cookery Guide.
and gratines, sauteed tomatoes and pimentos in centre, tomato sauce round.
Nantaise — Sauteed one side and masked with d’Uxelle mixed with chopped truffle and tongue, braised, jardiniere round, and jus lie.
Nelson — Sauteed one side and masked with thick soubise lie, braised, and served on croutes, jus lie.
Nevers — Garnished with' cucumbers a la creme, button onions, and noisette potatoes, and demiglace tomatee.
Parisienne — Garnished with pointes, noisette potatoes, Bearnaise sauce, and jus lie round.
Parmesane — Dipped in oiled butter, and fresh crumbs mixed with grated parmesan, grilled, and served with tomato sauce.
Persanne — Grilled, served with straw potatoes and tarragon sauce.
Pompadour — Sauteed, garnished with fonds filled with puree of lentils, round croquette potatoes, Perigueux sauce.
Rcforme — (Cutlets) egged and bread crumbed, finely chopped ham and parsley mixed with crumbs, sauteed and served with Reform garnish (julienne of gherkins, tongue, mushrooms, truffv, hard boiled white of eggs, and beetroot), blended with red currant and demiglace.
Peine — Sauteed one side, masked with puree of chicken and truffe, braised, pointes garnish and jus lie.
Poulaine — Garnished with half tomatoes filled
Entrees.
with flageolet aux fines herbes, tomato sance round.
St. James — Breadcrumbed, served on croutes with fancy cut carrots, turnips and peas, jus lie.
Sandringham — (Breadcrumbed) served with pointes, French beans, fondante potatoes, jus lie.
Savary — Garnished puree of artichokes, poivrade sauce.
Savoy — Served on Duchesse fonds, braised celery, jus lie.
Suedoise — Marinated, crumbed a 1’Anglaise, sauteed, and served with stewed apples cooked with white wine, grated horseradish on top.
Suzanne — Served on fonds, green bearnaise over, Dauphine potatoes, and jus lie round.
Toulouse — Sliced foie gras on each, bechamel and cheese over, and gratines, jus lie.
Tyrolienne — Tomatoes farced with ham, glazed onions, and jus lie.
Valois — Sauteed one side, masked with d’Uxelle, and chopped t ruffe, braised, Valois sauce over, demiglaee round.
Verdi — A slice of foie gras on each, soubise over cheese and crumbs, and gratines, jus lie.
Vert pre I. — Straw potatoes and watercress, maitre d’ hotel.
Vert pre II. — Peas, French beans, pointes, jus lie.
Vicomtesse — Masked with d’ Uxelle, braised, jardiniere round, and jus lie.
Villageoise — Soubise over, cheese, crumbs, and gratines, jus lie.
270 The New Practical Cookery Guide.
Villeroi — Sauteed, masked with Villeroi sauce, crumbed and braised, vegetable garnish, and jus lie tomate.
Volnay — Served on croutes, puree of mushroom garnish, demiglace with Volnay wine.
CoTELETTES DE ChEVREUIL (ROEBUCK OR Venison Cutlets).
A la Diane — Sauteed and then farced with game mousse, served on croutes, poivrade sauce with chopped truffle and white of hard-boiled egg, puree of chestnut garnish.
Conti — Sauteed, served with sliced tongue, puree of lentils, and poivrade sauce.
Grand Veneur — Marinated, sauteed and served with venison sauce and French beans garnish, croutes with red currant jelly.
Majordomo — Braised, masked with puree of chestnut and soubise, poivrade sauce.
Romanoff — Garnished with cucumber croustades filled with puree of mushrooms, sauteed cepes, and poivrade sauce.
Valencia — Sauteed, served on croutes, bigarade sauce, and orange salad.
Records on this page
Cotelettes de Chevreuil (Roebuck or Venison Cutlets)Grand Veneur