Havelock — Wings and fillets studded with truife,
garnished with truife, mushrooms, cock’s comb
and kidneys, Allemande sauce over.
Indienne — White curry sauce, served in bordure of rice.
Ivoire — Cream sauce, quarters of fonds,- and
mushrooms.
Laureate — Rich veloute with mushroom essence, but-
ton onions, crayfish tails, and button mushrooms.
Leon IX. — Veloute, quenelles, mushroom and
macaroni garnish.
Odette Valery — Chicken cut raw, poached with
butter, eschalots, and white wine, seasoned ;
288 The New Practical Cookery Guide.
when cooked, add cream, sliced mushrooms,,
and serve in bordure of rice.
Orientale — White curry sauce, served in bordure
of curried risotto.
Petite Mariee — Supreme sauce, sliced new carrots,
peas, and small new potatoes.
Polignac — Veloute with puree of mushrooms,
julienne of truffe and mushrooms.
Peine Margot — Allemande sauce, pink, green, and
white quenelles.
Bichemond — Veloute, with julienne of carrots and
truffe.
Stanley — Allemande sauce with puree of onions,
julienne of truffe and tongue, served on white
rice pilaff.
Sultane — Veloute with pistacho butter, pimento,
served in bordure of rice au gras.
Trianon — Allemande sauce, pink, green quenelles,
truffes.
Van-dyck — Supreme sauce with hop shoots, in
cocotte.
Venitienne — Venitienne sauce with mushrooms and
calf’s brain, Villeroy round.
Viennoise — Paprika in Allemande sauce, cucumber
garnish.
Supreme de Volaille (Supreme or Fillets of
Chicken).
Fillets of chicken beaten and trimmed, bread-
crumbed, or plainly poached or sauteed, as the case
requires, served on fonds, etc., and sauced and
garnished.
Entrees.
289
Agnes Sorel — Poached and served on oval fonds of
chicken and mushroom farce, masked with
supreme sauce, decorated with tongue and
truffe, veal glaze round.
Alexandra — Poached and masked with veloute and
Soubise, salamandered, pointes round.
Arlesienne — Sauteed, and served on aubergine fonds,.
sauteed tomatoes round, jus lie tomate.
Armenonville — Sauteed, served on Anna potatoes,
demiglace, with julienne of celery and truffe
over.
Belle Irma — Sauteed, served on Dauphine potatoes,
pomtes, truffe, and jus lie.
Boiselle — Farced, served in casserole with mush-
rooms and jus lie.
Chimay — Sauteed and served with morels and
pointes, jus lie.
Clementine — Poached, served in farce bordure, salsify
a la creme, and veloute round.
Cussy — Sauteed, served on fonds, slice of truffe on
each, rognons de coq, and jus lie.
Demidoff — Sauteed and served with paysanne of
vegetables and truffe, Madeira sauce.
Doria — Sauteed, served with cucumber garnish.
Dreux — Studded with truffe and tongue, poached,
and garnished with cock’s comb and kidney,
Allemande sauce.
Ecossaise — Poached, French bean garnish, Ecossaise
sauce.
Favorite — Sauteed, served with foie gras and truffe
on each, pointes round and well buttered,
jus lie.
u
290
The New Practical Cookery Guide.
Financiere — Sauteed and served with Financiere
garnish.
Georgette — Poached, served on Georgette potato
fonds, truffe and veloute.
Helder — Sauteed, served with a ragout of truffes,
carrots, mushrooms, and fonds, jus lie.
Henri IV. — Sauteed, served on fonds, Bearnaise over,
glaze round.
Hongroise — Sauteed, served on timbale of rice pilaff,
and Hongroise sauce.
Japonnaise — Sauteed, served on rice, fonds with
puree of crosnes, jus lie.
Judic — Sauteed, served with braised lettuce, t ruffe,
and jus lie.
Page 112
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
Havelock — Wings and fillets studded with truife, garnished with truife, mushrooms, cock’s comb and kidneys, Allemande sauce over.
Indienne — White curry sauce, served in bordure of rice.
Ivoire — Cream sauce, quarters of fonds, and mushrooms.
Laureate — Rich veloute with mushroom essence, button onions, crayfish tails, and button mushrooms.
Leon IX. — Veloute, quenelles, mushroom and macaroni garnish.
Odette Valery — Chicken cut raw, poached with butter, eschalots, and white wine, seasoned ;
288 The New Practical Cookery Guide.
when cooked, add cream, sliced mushrooms, and serve in bordure of rice.
Orientale — White curry sauce, served in bordure of curried risotto.
Petite Mariee — Supreme sauce, sliced new carrots, peas, and small new potatoes.
Polignac — Veloute with puree of mushrooms, julienne of truffe and mushrooms.
Peine Margot — Allemande sauce, pink, green, and white quenelles.
Bichemond — Veloute, with julienne of carrots and truffe.
Stanley — Allemande sauce with puree of onions, julienne of truffe and tongue, served on white rice pilaff.
Sultane — Veloute with pistacho butter, pimento, served in bordure of rice au gras.
Trianon — Allemande sauce, pink, green quenelles, truffes.
Van-dyck — Supreme sauce with hop shoots, in cocotte.
Venitienne — Venitienne sauce with mushrooms and calf’s brain, Villeroy round.
Viennoise — Paprika in Allemande sauce, cucumber garnish.
Supreme de Volaille (Supreme or Fillets of
Chicken).
Fillets of chicken beaten and trimmed, breadcrumbed, or plainly poached or sauteed, as the case
requires, served on fonds, etc., and sauced and
garnished.
Entrees.
Agnes Sorel — Poached and served on oval fonds of chicken and mushroom farce, masked with supreme sauce, decorated with tongue and truffe, veal glaze round.
Alexandra — Poached and masked with veloute and Soubise, salamandered, pointes round.
Arlesienne — Sauteed, and served on aubergine fonds,. sauteed tomatoes round, jus lie tomate.
Armenonville — Sauteed, served on Anna potatoes, demiglace, with julienne of celery and truffe over.
Belle Irma — Sauteed, served on Dauphine potatoes, pomtes, truffe, and jus lie.
Boiselle — Farced, served in casserole with mushrooms and jus lie.
Chimay — Sauteed and served with morels and pointes, jus lie.
Clementine — Poached, served in farce bordure, salsify a la creme, and veloute round.
Cussy — Sauteed, served on fonds, slice of truffe on each, rognons de coq, and jus lie.
Demidoff — Sauteed and served with paysanne of vegetables and truffe, Madeira sauce.
Doria — Sauteed, served with cucumber garnish.
Dreux — Studded with truffe and tongue, poached, and garnished with cock’s comb and kidney, Allemande sauce.
Ecossaise — Poached, French bean garnish, Ecossaise sauce.
Favorite — Sauteed, served with foie gras and truffe on each, pointes round and well buttered, jus lie.
u
The New Practical Cookery Guide.
Financiere — Sauteed and served with Financiere garnish.
Georgette — Poached, served on Georgette potato fonds, truffe and veloute.
Helder — Sauteed, served with a ragout of truffes, carrots, mushrooms, and fonds, jus lie.
Henri IV. — Sauteed, served on fonds, Bearnaise over, glaze round.
Hongroise — Sauteed, served on timbale of rice pilaff, and Hongroise sauce.
Japonnaise — Sauteed, served on rice, fonds with puree of crosnes, jus lie.
Judic — Sauteed, served with braised lettuce, t ruffe, and jus lie.