Villeneuve — Finely chopped and mixed with sour
cream and soaked crumbs, made into medall-
ions, wrapped in caul and sauteed, puree of
celerv round, Chasseur sauce✪ Villeneuve.
Walkyrie — Sauteed, served with potato croquettes
and grilled mushrooms filled with soubise,
venison sauce.
Entrees.
271
Boeuf (Beef).
Filet de B(euf ou Tournedos (Small
Fillets of Beef).
A V Alexandra — Garnished with quarters of fonds
and trutfes, jus lie.
Algerienne — Garnished with sweet potato (yams),,
croquettes, demiglace tomatee.
Alsacienne — Dressed on croustades filled with sauer-
kraut, ham, and jus lie.
Ambassadrice — Garnished with brochette of chicken’s
liver, cock’s comb and kidneys, mushrooms,
jus lie.
Americaine — Served with a fried egg on top, tomato
sauce round.
Andalouse — Garnished with farced aubergines and
pimentoes, tomato sauce.
Armenonville — Served on Anna potatoes, garnished
with sauteed morels, Madeira sauce, decorated
with cock’s comb and kidneys.
Baltimore — Served on half tomatoes garnished with
green peppers, Chateaubriand sauce.
Beatrice — Garnished with new carrots, new potatoes,
morels, artichoke fond, jus lie Xeres.
Beaugencij — Garnished with beef marrow on top,
and fonds filled with Bearnaise sauce garnish,
tomato sauce round.
Belle Helene — Served with pointes croquettes, sliced
truffes, jus lie.
Benjamin — Garnished with mushroom farced,
Madeira sauce tomatee, Lorette potatoes.
272 The Neiu Practical Cookery Guide.
Bernadi — Served on croustades filled with macedoine
of vegetables, Madeira sauce round, and quenelle
on top.
Berriclionne — Garnished with braised cabbage,
glazed onions, and chestnuts, jus lie.
Bizontine — Served with rizotto croquettes, braised
lettuce, jus lie.
Bouquetiere — Served on croutes, garnished with
small heaps or bouquets of vegetables, light
jus lie.
Brabangon — Served with croustades filled with
sprouts mornay, fondante potatoes, jus lie.
Cantalane — Served on fonds, grilled tomatoes, jus
lie.
Carignan — Served on Duchesse croquettes, cassolettes
filled with pointes, demiglace round.
Cendrillon — Garnished with fonds filled with soubise
and truffe, jus lie.
Chartres — Served on croutes, tomatoes farced with
puree of chicken round, tarragon over, and
tarragon sauce.
Chatelaine — Garnished with fonds filled with puree
of chestnut and soubise, noisette potatoes and
jus lie.
Chevreuse — Served on semolina quenelles, mushroom
and truffes, Bordelaise sauce.
Choron — Served on croutes, fonds with peas round,
Choron sauce, jus lie.
Clamart — Garnished with fonds filled with peas a la
paysanne, jus lie.
Clermont — Served on fonds, farced onions, demi-
glace.
Entrees.
273
Cussy — Served on fonds filled with puree of
mushrooms, garnished with rognon de coq
a Tltalienne, noisette potatoes, and Madeira
sauce.
Dauphine — Served on Dauphine potato fonds, demi-
glace.
Deslignac — Served on fines herbes farce, Choron
sauce, Chateau potatoes, and glaze.
Duchesse — Served on Duchesse fonds, Chateaubriand
sauce.
Duroc — Served with Chasseur sauce, noisette
potatoes.
Favorite — Served with a slice of foie gras and truffe,
pointes and noisette potatoes round, veal
glaze.
Forestiere — G-arnished with sauteed morels and
dice of bacon, parmentier potatoes, jus lie.
Florentine — Served on fonds of plain spinach, semo-
lina croquettes round, tomato sauce.
Frascati— Sauteed, sliced foie gras and truffe on
each, fonds with pointes garnish, veal jus
lie.
Page 106 · 1 recipe record 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
Villeneuve — Finely chopped and mixed with sour cream and soaked crumbs, made into medallions, wrapped in caul and sauteed, puree of celerv round, Chasseur sauce.
Walkyrie — Sauteed, served with potato croquettes and grilled mushrooms filled with soubise, venison sauce.
Entrees.
Boeuf (Beef).
Filet de B(euf ou Tournedos (Small Fillets of Beef).
A V Alexandra — Garnished with quarters of fonds and trutfes, jus lie.
Algerienne — Garnished with sweet potato (yams), croquettes, demiglace tomatee.
Alsacienne — Dressed on croustades filled with sauerkraut, ham, and jus lie.
Ambassadrice — Garnished with brochette of chicken’s liver, cock’s comb and kidneys, mushrooms, jus lie.
Americaine — Served with a fried egg on top, tomato sauce round.
Andalouse — Garnished with farced aubergines and pimentoes, tomato sauce.
Armenonville — Served on Anna potatoes, garnished with sauteed morels, Madeira sauce, decorated with cock’s comb and kidneys.
Baltimore — Served on half tomatoes garnished with green peppers, Chateaubriand sauce.
Beatrice — Garnished with new carrots, new potatoes, morels, artichoke fond, jus lie Xeres.
Beaugenoy — Garnished with beef marrow on top, and fonds filled with Bearnaise sauce garnish, tomato sauce round.
Belle Helene — Served with pointes croquettes, sliced truffes, jus lie.
Benjamin — Garnished with mushroom farced, Madeira sauce tomatee, Lorette potatoes.
272 The Neiu Practical Cookery Guide.
Bernadi — Served on croustades filled with macedoine of vegetables, Madeira sauce round, and quenelle on top.
Berriclionne — Garnished with braised cabbage, glazed onions, and chestnuts, jus lie.
Bizontine — Served with rizotto croquettes, braised lettuce, jus lie.
Bouquetiere — Served on croutes, garnished with small heaps or bouquets of vegetables, light jus lie.
Brabangon — Served with croustades filled with sprouts mornay, fondante potatoes, jus lie.
Cantalane — Served on fonds, grilled tomatoes, jus lie.
Carignan — Served on Duchesse croquettes, cassolettes filled with pointes, demiglace round.
Cendrillon — Garnished with fonds filled with soubise and truffe, jus lie.
Chartres — Served on croutes, tomatoes farced with puree of chicken round, tarragon over, and tarragon sauce.
Chatelaine — Garnished with fonds filled with puree of chestnut and soubise, noisette potatoes and jus lie.
Chevreuse — Served on semolina quenelles, mushroom and truffes, Bordelaise sauce.
Choron — Served on croutes, fonds with peas round, Choron sauce, jus lie.
Clamart — Garnished with fonds filled with peas a la paysanne, jus lie.
Clermont — Served on fonds, farced onions, demiglace.
Entrees.
Cussy — Served on fonds filled with puree of mushrooms, garnished with rognon de coq a Tltalienne, noisette potatoes, and Madeira sauce.
Dauphine — Served on Dauphine potato fonds, demiglace.
Deslignac — Served on fines herbes farce, Choron sauce, Chateau potatoes, and glaze.
Duchesse — Served on Duchesse fonds, Chateaubriand sauce.
Duroc — Served with Chasseur sauce, noisette potatoes.
Favorite — Served with a slice of foie gras and truffe, pointes and noisette potatoes round, veal glaze.
Forestiere — G-arnished with sauteed morels and dice of bacon, parmentier potatoes, jus lie.
Florentine — Served on fonds of plain spinach, semolina croquettes round, tomato sauce.
Frascati— Sauteed, sliced foie gras and truffe on each, fonds with pointes garnish, veal jus lie.
Records on this page
Villeneuve