Gabrielle — Served on Duchesse fonds, garnished
with pear shape chicken croquettes, beef
marrow and truffe on each tournedos, demiglace
round.
Givry — Served on fonds, garnished with parmentier
potatoes and devilled sauce.
Gourmet — Farced with foie gras, crumbed, sauteed,
Chateau potatoes, and glaze mushrooms.
Grand Veneur — (Marinated) French beans and
Moscovite sauce.
T
274 The New Practical Cookery Guide.
Granville — Served with Bearnaise sauce, tomatoes
Portugaise, and demiglace tomatee.
Grisconne — Served on croutes, farced tomatoes
and mushrooms round, small timbales of
spinach, demiglace.
Helder — Served with Bearnaise sauce, noisette
potatoes, and tomatoes.
Henri IV. — Served on fonds, Bearnaise over, glaze,
noisette potatoes and watercress round.
Hongroise — A fried egg on each, cassolettes of
carrots, and Perigueux sauce.
Imperiale — Masked half with green Bearnaise and
half with red Bearnaise, ribbon potato garnish,
veal glaze.
Irma — Served on fried aubergines, grilled tomatoes,
with Portugaise sauce, glaze.
Jajoonnaise — Served on rice croquettes, croustade
filled with stachys and cream garnish, jus lie.
Judic — Garnished with braised lettuce, t.ruffe on
each, jus lie.
Jussienne— Served on j>otato fonds, button onions,
and braised lettuce, jus lie.
Karolaka — Served on rice a la Turque, tomato pulp
on each, Perigueux sauce round.
Lackme — Served on fonds, broad beans, and grilled
mushrooms, jus lie.
Lesdiguiere — Served on half Spanish onions, farced
with spinach a la creme, jus lie tomate.
Lili — Served on pomme Anna, foie gras on top,
Perigueux sauce.
Lorette — Garnished with cassolettes of pointes,
small chicken croquettes, truffe, demiglace.
Entrees.
275
Madeleine — Garnished with timbales of puree
Bretonne, soubise sauce, glaze.
Marie- Jeanne — Served on fonds filled with puree of
mushrooms and soubise, jus lie, Robert
potatoes.
Marigny — Garnished with fonds filled with puree of
peas, jus lie.
Marion- Delorme — Garnished with fonds filled with
puree of mushrooms, fondante potatoes, jus lie.
Marleigh — Served on croutes, fonds with puree of
mushrooms and Perigueux sauce round.
Mascotte — Served in cocottes with quarters of fonds,
noisette potatoes, and truffle.
Massena — Served on fonds, beef marrow on each,
Perigueux sauce round.
Massei — Served on pomme Anna, beef marrow on
top, fonds, with French bean lie, demiglace.
Matignon — Served with fine julienne of carrots, celery,
mushroom, and truife blended with veal glaze,
straw potatoes round.
Melba — Garnished with small tomatoes filled with
puree of chicken and mushroom, truft'e on top,
braised lettuce, jus lie.
Menagere — Served in casserole on a garnish of
haricot beans, button onions, carrots, and peas,
glaze over.
Mikado — Served on half tomatoes filled with rice
aux tomatoes, crosnes round, jus lie tomate.
Mireille — Served on croutes, Prove^ale garnish and
sauce.
Montgolfier — Grilled, served with maitre d’hotel
butter and souffle potatoes.
t 2
276 The New Practical Cookery Guide.
Montgomery — Dressed on spinach tartlets, a star of
Soubise on each tournedos, and a slice of truffes,
jns lie.
Montmorency — Garnished with fonds filled with
macedoine of vegetables, pointes. and jus lie
round.
Montpensier — Garnished with pointes and truffes,
jus lie.
Nanton — Served on Duchesse fonds, macaroni
Italienne, jus lie.
Nichette — Garnished with grilled mushrooms filled
with grated horseradish, cock’s comb and
kidneys, demiglace and marrow.
Page 107
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
Gabrielle — Served on Duchesse fonds, garnished with pear shape chicken croquettes, beef marrow and truffe on each tournedos, demiglace round.
Givry — Served on fonds, garnished with parmentier potatoes and devilled sauce.
Gourmet — Farced with foie gras, crumbed, sauteed, Chateau potatoes, and glaze mushrooms.
Grand Veneur — (Marinated) French beans and Moscovite sauce.
T
274 The New Practical Cookery Guide.
Granville — Served with Bearnaise sauce, tomatoes Portugaise, and demiglace tomatee.
Grisconne — Served on croutes, farced tomatoes and mushrooms round, small timbales of spinach, demiglace.
Helder — Served with Bearnaise sauce, noisette potatoes, and tomatoes.
Henri IV. — Served on fonds, Bearnaise over, glaze, noisette potatoes and watercress round.
Hongroise — A fried egg on each, cassolettes of carrots, and Perigueux sauce.
Imperiale — Masked half with green Bearnaise and half with red Bearnaise, ribbon potato garnish, veal glaze.
Irma — Served on fried aubergines, grilled tomatoes, with Portugaise sauce, glaze.
Jajoonnaise — Served on rice croquettes, croustade filled with stachys and cream garnish, jus lie.
Judic — Garnished with braised lettuce, t.ruffe on each, jus lie.
Jussienne— Served on j>otato fonds, button onions, and braised lettuce, jus lie.
Karolaka — Served on rice a la Turque, tomato pulp on each, Perigueux sauce round.
Lackme — Served on fonds, broad beans, and grilled mushrooms, jus lie.
Lesdiguiere — Served on half Spanish onions, farced with spinach a la creme, jus lie tomate.
Lili — Served on pomme Anna, foie gras on top, Perigueux sauce.
Lorette — Garnished with cassolettes of pointes, small chicken croquettes, truffe, demiglace.
Entrees.
Madeleine — Garnished with timbales of puree Bretonne, soubise sauce, glaze.
Marie- Jeanne — Served on fonds filled with puree of mushrooms and soubise, jus lie, Robert potatoes.
Marigny — Garnished with fonds filled with puree of peas, jus lie.
Marion- Delorme — Garnished with fonds filled with puree of mushrooms, fondante potatoes, jus lie.
Marleigh — Served on croutes, fonds with puree of mushrooms and Perigueux sauce round.
Mascotte — Served in cocottes with quarters of fonds, noisette potatoes, and truffle.
Massena — Served on fonds, beef marrow on each, Perigueux sauce round.
Massei — Served on pomme Anna, beef marrow on top, fonds, with French bean lie, demiglace.
Matignon — Served with fine julienne of carrots, celery, mushroom, and truife blended with veal glaze, straw potatoes round.
Melba — Garnished with small tomatoes filled with puree of chicken and mushroom, truft'e on top, braised lettuce, jus lie.
Menagere — Served in casserole on a garnish of haricot beans, button onions, carrots, and peas, glaze over.
Mikado — Served on half tomatoes filled with rice aux tomatoes, crosnes round, jus lie tomate.
Mireille — Served on croutes, Provençale garnish and sauce.
Montgolfier — Grilled, served with maitre d’hotel butter and souffle potatoes.
276 The New Practical Cookery Guide.
Montgomery — Dressed on spinach tartlets, a star of Soubise on each tournedos, and a slice of truffes, jns lie.
Montmorency — Garnished with fonds filled with macedoine of vegetables, pointes. and jus lie round.
Montpensier — Garnished with pointes and truffes, jus lie.
Nanton — Served on Duchesse fonds, macaroni Italienne, jus lie.
Nichette — Garnished with grilled mushrooms filled with grated horseradish, cock’s comb and kidneys, demiglace and marrow.