The new practical cookery guide

Niqoise — Served on half tomatoes, Nmoise garnish. Nicolas II. — Garnished with whole truffes, croustaded of puree of foie gras, Madeira sauce. Ninon — Served on Anna potatoes, croustades filled with pointes and julienne of truffes, Madeira sauce. Orientate — Garnished with timbale of rice and tomatoes a la Turque, yams, croquettes, jus lie to mate. Paloise — Served with Bearnaise made with green mint instead of tarragon, noisette potatoes, jus lie. Parisienne I. — Served with Bearnaise sauce, Parisi- enne potatoes, pointes, and jus lie. Parisienne II. — Served with braised lettuce, fonds, and Parisienne potatoes. Persane — Served on grilled tomatoes garnished with pimentoes filled with rice Espagnole, fried bananas, tomato sauce. Entrees. 2 77 Piemontaise — Garnished with croustades filled with rizotto and tomatoes, Piemont truffe and mushrooms, demiglace. Pompadour — Served in fonds, Choron sauce, noisette potatoes, jus lie, Portugaise — Garnished with farced tomatoes and Chateau potatoes, Portugaise sauce. Primeur — Garnished with bouquet of vegetables in season, jus lie. Princesse — Served on fonds, garnished with pointes, jus lie. Provengale — Garnished with farced tomatoes and mushrooms, Provencale sauce. 7 j Rachel — Served on fonds, slice of beef marrow on top, Bordelaise sauce. Riche — Garnished with fonds filled with puree of peas, French beans, noisette potatoes, and Choron sauce with truffe on the fillet. Richelieu — Garnished with farced tomato and mush- room, braised lettuce, demiglace. Richemont — Served with julienne of morels and truffe, Madeira sauce. Rivoli - Served on Anna potato fonds, Perigueux sauce over. Romaville — Grilled, and served on grilled tomatoes, thick Mornay sauce mixed with tomato over and gratincs, garnished with sliced aubergines fried in oil, farced olive on each tournedos. Rossini — Served with a slice of foie gras and truffe on each, Perigueux sauce over, and Rossini potatoes round. 278 The New Practical Coolcery Guide. St. Germain — Served on fonds filled with puree of chestnut, fonds with puree of peas round, carrots, jus lie. St. Jean — Served on grilled tomatoes, small fonds with Bearnaise round, jus lie. St. Mande — Served on Anna potatoes, j>eas Fran- chise and noisette potatoes round, jus lie. Sarah Bernhardt— Gc rilled, slice of beef marrow on each, small grilled tomatoes round, Chateau- briand sauce. Sarde — Served on rice croquettes, farced cucumbers and tomatoes round, tomato sauce. Seymour — Served on fonds, green Bearnaise on top, a farced olive in centre, jus lie, straw potatoes round. Strasbourg eoise — Served on fonds and foie gras over, chipolata round, Madeira sauce. Sully — Garnished with farced braised lettuce, cock’s comb and kidneys, veal jus lie. Tivoli — Served on croutes, grilled mushroom and pointes round, jus lie. Trevise — Garnished with farced tomatoes, ribbon potatoes, jus lie. Valencienne — Dressed on fonds of rice a l’Espagnole and pimento, jus lie tomate. Valois — Served in cocottes on sauteed dice of pota- toes and fonds, Valois sauce over, jus lie round. Vert gore — Served on croutes, maitre d’hotel butter on each, straw potatoes and watercress. Victoria — Served on fonds and garnished with tomatoes farced with puree of mushroom, Perigueux sauce. Entrees. 279 Chateaubriand. A verv thick fillet of beef, ©-rilled and served with Chateaubriand sauce over and Chateau potatoes round, other garnishes as for tournedos. Entrecote.