Gentilhomme — Supreme, masked with Villeroy sauce,
crumbed and fried, Perigueux sauce.
Gourmets — Supreme, in cocottes with sliced raw
truffe, Madeira and veal glaze, covered and
baked, served thus.
Grand Due — Supreme, masked with Mornav sauce
and truffe gratines, pointes, jus lie.
Guizot — Braised, served with farced tomatoes,
potato croquettes, demiglace.
Judic — Braised, served with braised lettuce, quenelles
and truffe, jus lie.
Maintenon — Escalopes, masked with Maintenon
sauce, gratines, sliced truffe over, and Madeira
sauce round.
Marechale — 'Escalopes, crumbed a l’Anglaise and
grilled, pointes and Perigueux sauce.
Marie Stuart — Braised, served with puree of celery,
jus lie.
Montauban — Braised, served on rice fonds, quenelles,
mushroom and veloute, thread of glaze over.
Mourse — Braised, sliced and served on peas a 1’A.ng-
laise in cocottes, Bearnaise sauce over and slice
of truffe.
Parisienne — Studded with tongue and truffe, braised,
and garnished with fonds and Parisienne pota-
toes, own liquor reduced and glazed.
Piementaise —Escalopes, sauteed, masked with puree
of Piemont truffe served on polenta fonds,
jus lie.
Princesse — Braised, garnished with fonds filled with
pointes, veloute.
INgence — Braised, served with Regence garnish.
Entrees.
283
Rossini — Supreme, foie gras and truffe on each,
Perisrueux sauce.
o
St. Maude — Garnished with fonds, peas Fran^aise,
pointes and Allemande sauce.
Talleyrand — Garnished with braised chicory, truffe
sauce.
Toulousaine — Studded with truffe, braised, and
served with Toulouse garnish.
Tzarina — Escalope, sauteed, and masked with
veloute, fennel flavour, cucumber a la creme
garnish.
Villeroy — Supreme, masked with Villerov sauce,
breaded, sauteed, and garnished with Jardiniere
and tomato sauce.
Pis d’Agneau (Lamb’s Breads).
Blanched and braised or breadcrumbed, and used
for garnishing, or as a light entree in cocotte.
PoULET A BRUN CHICKEN (BROWN).
Ambassadrice — Sauteed, garnished with mushrooms,
chicken’s liver, cock’s comb and kidneys.
Annette — Sauteed with fines herbes, white wine and
demiglace, served in a large timbale of Anna
potatoes✪ Annette Chicken.
Arlesienne — Sauteed with aubergines and tomatoes.
Beaulieu — Sauteed with quarter of fonds and olive,
Parisienne potatoes round.
Biarrotte — Sauteed with oil, fines herbes, cepes,
white wine, aubergine, and Parisienne potatoes
round.
284 The New Practical Cookery Guide.
Bohemienne — Sauteed with paprika, sliced tomatoes
and onions, pimento and fennel, plain rice
round.
Boivin — Sauteed with button onions, claret, quarters
of fonds, and Parisienne potatoes.
Bonne Femme — Sauteed with onions, grated carrots,
white wine, tomatoes, mushroom, and parsley.
Bordelaise — Sauteed with fines herbes, white wine,
and quarter of fond.
Cynthia — Sauteed with champagne and veal glaze,
curacoa lastly.
Dartois — Sauteed with onions, new carrots, fonds,
and chive.
Demidoff — Sauteed, demidoff roots and sliced truffe.
Durand — Sauteed with tomatoes, rings of fried
onions, and sliced ham round.
Faroe — Sauteed, small tomatoes and new potatoes
round.
En cocotte — Sauteed in cocotte, seasoned, little jus lie
over, and served.
Espagnole — Sauteed with oil, etc., served with rice
pilaff, tomato, pimentoes.
Forestiere — Sauteed with morels, onions, strip of
bacon and potatoes.
Gounod — Sauteed with mushrooms, carrots, fonds,
and truffes, cognac.
Grand Mere — Sauteed with strips of bacon, button
onions, and potatoes.
Page 110 · 5 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
Gentilhmme — Supreme, masked with Villeroy sauce, crumbed and fried, Perigueux sauce.
Gourmets — Supreme, in cocottes with sliced raw truffe, Madeira and veal glaze, covered and baked, served thus.
Grand Due — Supreme, masked with Mornav sauce and truffe gratines, pointes, jus lie.
Guizot — Braised, served with farced tomatoes, potato croquettes, demiglace.
Judic — Braised, served with braised lettuce, quenelles and truffe, jus lie.
Maintenon — Escalopes, masked with Maintenon sauce, gratines, sliced truffe over, and Madeira sauce round.
Marechale — 'Escalopes, crumbed a l’Anglaise and grilled, pointes and Perigueux sauce.
Marie Stuart — Braised, served with puree of celery, jus lie.
Montauban — Braised, served on rice fonds, quenelles, mushroom and veloute, thread of glaze over.
Mourse — Braised, sliced and served on peas a 1’A.nglaise in cocottes, Bearnaise sauce over and slice of truffe.
Parisienne — Studded with tongue and truffe, braised, and garnished with fonds and Parisienne potatoes, own liquor reduced and glazed.
Piemontaise —Escalopes, sauteed, masked with puree of Piemont truffe served on polenta fonds, jus lie.
Princesse — Braised, garnished with fonds filled with pointes, veloute.
Regence — Braised, served with Regence garnish.
Entrees.
Rossini — Supreme, foie gras and truffe on each, Perigueux sauce.
o
St. Mande — Garnished with fonds, peas Française, pointes and Allemande sauce.
Talleyrand — Garnished with braised chicory, truffe sauce.
Toulousaine — Studded with truffe, braised, and served with Toulouse garnish.
Tzarina — Escalope, sauteed, and masked with veloute, fennel flavour, cucumber a la creme garnish.
Villeroy — Supreme, masked with Villerov sauce, breaded, sauteed, and garnished with Jardiniere and tomato sauce.
Pis d’Agneau (Lamb’s Breads).
Blanched and braised or breadcrumbed, and used
for garnishing, or as a light entree in cocotte.
PoULET A BRUN CHICKEN (BROWN).
Ambassadrice — Sauteed, garnished with mushrooms, chicken’s liver, cock’s comb and kidneys.
Annette — Sauteed with fines herbes, white wine and demiglace, served in a large timbale of Anna potatoes.
Arlesienne — Sauteed with aubergines and tomatoes.
Beaulieu — Sauteed with quarter of fonds and olive, Parisienne potatoes round.
Biarrotte — Sauteed with oil, fines herbes, cepes, white wine, aubergine, and Parisienne potatoes round.
284 The New Practical Cookery Guide.
Bohemienne — Sauteed with paprika, sliced tomatoes and onions, pimento and fennel, plain rice round.
Boivin — Sauteed with button onions, claret, quarters of fonds, and Parisienne potatoes.
Bonne Femme — Sauteed with onions, grated carrots, white wine, tomatoes, mushroom, and parsley.
Bordelaise — Sauteed with fines herbes, white wine, and quarter of fond.
Cynthia — Sauteed with champagne and veal glaze, curacoa lastly.
Dartois — Sauteed with onions, new carrots, fonds, and chive.
Demidoff — Sauteed, demidoff roots and sliced truffe.
Durand — Sauteed with tomatoes, rings of fried onions, and sliced ham round.
Faroe — Sauteed, small tomatoes and new potatoes round.
En cocotte — Sauteed in cocotte, seasoned, little jus lie over, and served.
Espagnole — Sauteed with oil, etc., served with rice pilaff, tomato, pimentoes.
Forestiere — Sauteed with morels, onions, strip of bacon and potatoes.
Gounod — Sauteed with mushrooms, carrots, fonds, and truffes, cognac.
Grand Mere — Sauteed with strips of bacon, button onions, and potatoes.
Records on this page
Beaulieu ChickenBiarrotte ChickenAnnette ChickenBohemienne ChickenAmbassadrice Chicken