The new practical cookery guide

Marechale — Breadcrumbed, sauteed, and served with pointes, truffe, and jus lie. Marie Louise — Breadcrumbed, sauteed, and served on fonds filled with mushroom farce, jus lie. Marie Therese — Poached, served on bordure of rice pilaff, supreme sauce over, crest with tongue on top. Maryland — Breadcrumbed, sauteed, and served with Indian corn fritters, fried bananas, and glazed veloute. Mireille — Sauteed, served on pomme Anna, julienne of fonds sauteed in butter over. Montmorency — Breadcrumbed, sauteed, garnished with pointes, Perigueux sauce. Orientate — Sauteed, served on chow chow, supreme and tomato sauce mixed over, chopped truffe. Entrees. Orly — As Fritot de Poulet, in pate a frire, tomato sauce apart. Otero — Farced with puree of truffe and foie gras, poached, served in cocottes with creamed veloute. Payillote— Lightly poached dry, mashed with d’Uxelle and slice of ham, wrapped in oiled paper and baked. Parisienne — Poached, served on oval quenelles, supreme sauce over, and a slice of truffe, pointes round. Petit Buc — Crumbed a l’Anglaise, grilled, served on Anna potatoes, fresh grilled mushroom, and horseradish, Chateaubriand sauce. Pogarski — Finely minced and mixed with one-third of fresh butter, seasoned, made into supreme shape, breadcrumbed and sauteed, jus lie, and vegetable garnish. Polignac— Poached, and served with supreme sauce, julienne of truffe and mushroom. Princesse — Poached, masked with veloute and a slice of truffe fonds with pointes round. Regence — Poached, served on farce fond, Allemande sauce, finished with crayfish butter over, cock’s comb garnish. Richelieu — Breadcrumbed a l’Anglaise, sauteed, Perigueux sauce. Rossini — Sauteed, and served on sliced foie gras, sliced truffe on top, Madeira sauce, with truffe essence over. St. Germain — Crumbed and sauteed, glazed slices of foie gras on top, jus lie round. u 2 292 The New Practical Cookery Guide. Talleyrand — Masked with foie gras farce, poached, and served on oval croustade filled with macaroni mixed with truffe, Madeira sauce. Tzarina — Poached, served with supreme sauce, fennel flavour, cucumber a la creme round, * thread of glaze. Vallencay — Crumbed with chopped truffe, sauteed, and served on croutes of puree of mushroom, jus lie. Vallois — Breadcrumbed and sauteed, farced olive garnish, and Valois sauce. Vermeille — Crumbed, chopped truffe and tongue mixed with the breadcrumbs, sauteed, and served with puree of fonds, jus lie. Pigeon. A V Autrichienne — Filled with fines herbes and bread farce, cooked in casserole and served. Americaine — (Squabs) split and grilled, served with tomatoes. Beale — Braised, served with button onions and mushrooms, carrots, and Parisienne potatoes, demiglace, with liver pounded. Bonne Femme — Braised in casserole with fines herbes and sliced mushrooms. Bordelaise — Braised in casserole with fines herbes, fonds and potatoes, and white wine. Catalane — Braised in casserole with dice of bacon and olives. Chartreuse — Braised, cut in neat pieces and placed in a chartreuse or bordure mould, decorated with cubes of vegetables and lined with well braised Entrees. cabbage, layer of cabbage over, and poached for thirty to forty minutes, turned out and served with rich demiglace, peas, pointes, and cucumber garnish. Chijpolata — Braised and served with Chipolata garnish. Compote — Braised, carved and simmered in casserole, with dice of bacon, mushrooms, and onions, Madeira sauce.