The new practical cookery guide

Indienne — Curried chicken in bordure of boiled rice. Jurassienne — Sauteed with strip of pickled pork and chive. Entrees. Lathuile — Cut in neat and equal joints and placed in a sauteuse well buttered, with potatoes and fonds, cut in dice, well seasoned, and allowed to cook thus, turned as pancake to brown other side, and serve as a cake of pomrne Anna, glaze and parsley over. Malabar Indien — Sauteed with chopped onion, curry powder, juice of lemon, and coconut, served as dry curry. Marengo — Sauteed with onions, dice of tomatoes, tomato sauce, mushrooms, small fried eggs round, and croutons. Marseillaise — Sauteed with oil, eschalots, green peppers, dice of tomatoes and a soupçon of garlic, seasoned, moisten with white wine, and serve almost dry, fines herbes over. Maryland — Chicken cut in four, skinned, seasoned and crumbed a l’Anglaise, sauteed, and served with Indian corn fritters, fried bananas, and Allemande sauce with veal glaze. Mascotte — Sauteed with button onions, quarters of fonds, and noisette potato in cocottes. Massina — Braised with fonds and Perigueux sauce. Mireille — Sauteed with pimento and tomatoes, served in bordure of rice a la Turque. Palermo — Sauteed with tomatoes and fines herbes, and serve with Lazague à l'Italienne. Parmentier — Sauteed with butter, when nearly cooked add dice of potatoes partly fried, finish cooking, and moisten with little white wine and glaze, and serve. The New Practical Cookery Guide. Paysanne — Sauteed with fines herbes and pavsanne roots. Poona — Sauteed with chopped onions, curry powder, seasoned when cooked, moisten with cream and serve with rice quenelles. Portugaise — Sauteed with fines herbes, tomatoes, mushroom, white wine, and tomatoes round, farced or sauteed. Provengale — Sauteed with fines herbes, tomatoes, garlic, olives, white wine. Rostand — Sauteed with paysanne of carrots, cepes, truffe, and cognac, fines herbes over. Sansgène — Sauteed and served on Anna potatoes, garnished with cock's comb and kidneys, Villeroy. Souvaroff — Prepared in casserole with truffe, foie gras, mushrooms, cock’s comb and kidneys, Madeira sauce, and glaze. Turenne — In casserole with truffe, Madeira, and glaze, Parisienne potato over. Vichy — Sauteed and served with carrots Vichy. Zingara — Sauteed with paprika, white wine, julienne of tongue and ham, and truffes, rice croquette. PoULET A BLANC OU FRICASSEE (WHITE CHICKEN Entree). The chickens are generally poached (boiled) whole or neatly cut, the sauce is made from the stock, finished and garnished as required. A V Ancienne — Served with blanched button onions, mushrooms, and Allemande sauce, croutons and rice round. Entrees. Alexandra — Served with pointes and Soubise in veloute. Americaine — Veloute with dice of pickled pork and red peppers. Archiduc — Creamed veloute, truife, and mushrooms. Armagnati — Rich veloute with crayfish butter and cognac, truife. Bretonne — Veloute with julienne of celery, leeks, and mushrooms. Chantilly — With creamed Allemande sauce. Chevaliere — Allemande sauce, decorated quenelles, button mushrooms, truife, cock’s comb and kidneys, small supremes. Chimay — Veloute, pointes and nouilles round. Crecy — Cream sauce and paysanne of carrots. Fedora — Supreme sauce with crayfish butter, pointes. Gabrielle — Supreme sauce with chicken essence, julienne of truife, and fleurons round. Georgina — Veloute flavoured with chopped fennel, tarragon, and chive, mushroom garnish.