Crapaudine — Split and grilled with crumbs, served
with Tartare or devilled sauce.
En Pates — Cut in neat pieces, and placed in a pie-
dish with layers of sliced rump steak, highly
seasoned with salt, fresh ground pepper, chopped
eschalots and fines herbes, moistened with stock,
covered with puff paste (feuilletage)✪ En Pates, and baked.
En Surprise — Farced and braised partly, wrapped in
a large blanched cos lettuce, finish braising,
and served with jus lie.
Farcis Ptomaine — Farced with d’Uxelle mixed with
pork farce, braised, and served on a bordure,
mushroom and truffe, demiglace.
Grand Mere — As Bonne Femme, addition of noisette
potatoes.
Nana — Split, cooked in casserole, with onions,
olives, mushrooms, truffe, and potatoes, glazed,
jus lie.
Parisienne — Roasted in casserole, with pearls of
carrots, small button onions, peas, truffe, and
ham.
Paysanne — Braised, carved and served in casserole,
with Paysanne garnish.
294 The New Practical Cookery Guide.
Caneton (Ducklings).
Aylesbury ducks or ducklings are mostly
stuffed a l’Anglaise, roasted, and served with apple
sauce.
Rouen ducks, noted for their richness of flesh, are
served rather underdone.
Nantes ducks and others are more suitable for
other culinary preparations.
A V Anglaise — Stuffed with sage and onions, parsley,
and breadcrumbs, seasoned, roasted, and served
with gravy and apple sauce.
Au Champagne — Braised with champagne and served
with reduced liquor and demiglace.
Aux Pois — Braised with button onions, dice of
bacon and peas.
Bigarade — Braised, served with quarters of peeled
oranges and bigarade sauce. •
Brassica — Braised and served in casserole with
glazed quarters of turnips, demiglace.
Chipolata — Braised and served with Chipolata
garnish.
L’ Orange — Rouen duck lightly roasted, breasted,
filleted, juice of orange over with the juice
pressed from the chopped carcase, sliced orange
round.
Lyonnaise — Braised with button onions and
chestnut, demiglace.
Menthe — Fresh butter kneaded with chopped mint,
and seasoned to farce a Nantes duck and braise
it, served with reduced liquor and jus lie,
chopped mint.
Entrees.
295
Moliere — Boned and farced with truffed foie gras,
farce meat braised in serviette as galantines,
served with jus lie and liquor, and truffe.
Navets — Braised and served with glazed turnips
and button onions, demiglace and liquor.
Nivernaise — Braised and served with Nivernaise
garnish.
Olives — Braised and garnished with stoned olive and
demiglace.
Palestine — Braised and served with blanched and
glazed Jerusalem artichoke and demiglace.
Paysanne — Braised and served with Paysanne
garnish.
Presse — Rouen duck roasted underdone, the breast
sliced, and the juice of carcase pressed over,
seasoned, and a little red wine and cognac, and
serve.
Rouennaise — Farced with duck’s liver farce and
lightly roasted ; when carved, juice of lemon and
cognac and the juice of the carcase pressed over
the fillets, Rouennaise sauce apart.
Oie ou Oison (Goose or, Gosling).
A V Allemande— Breast boned and stuffed with
apples, braised and served with small peeled
and cored baked apples with red currant jelly
in centre, demiglace, and sauerkraut.
Alsacienne — Farced with pork farce, braised and
served with sauerkraut, lean pieces of bacon, and
demiglace.
Anglaise — Stuffed with sage and onion stuffing,
roasted, and served with apple sauce.
296 The New Practical Cookery Guide.
Au Raifort — Braised and served with rice pilaw, and
horseradish sauce.
Page 114 · 1 recipe record 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
Crapaudine — Split and grilled with crumbs, served with Tartare or devilled sauce.
En Pates — Cut in neat pieces, and placed in a piedish with layers of sliced rump steak, highly seasoned with salt, fresh ground pepper, chopped eschalots and fines herbes, moistened with stock, covered with puff paste (feuilletage), and baked.
En Surprise — Farced and braised partly, wrapped in a large blanched cos lettuce, finish braising, and served with jus lie.
Farcis Pomona — Farced with d'Uxelle mixed with pork farce, braised, and served on a bordure, mushroom and truffe, demiglace.
Grand Mere — As Bonne Femme, addition of noisette potatoes.
Nana — Split, cooked in casserole, with onions, olives, mushrooms, truffe, and potatoes, glazed, jus lie.
Parisienne — Roasted in casserole, with pearls of carrots, small button onions, peas, truffe, and ham.
Paysanne — Braised, carved and served in casserole, with Paysanne garnish.
294 The New Practical Cookery Guide.
Caneton (Ducklings).
Aylesbury ducks or ducklings are mostly stuffed a l’Anglaise, roasted, and served with apple sauce.
Rouen ducks, noted for their richness of flesh, are served rather underdone.
Nantes ducks and others are more suitable for other culinary preparations.
A V Anglaise — Stuffed with sage and onions, parsley, and breadcrumbs, seasoned, roasted, and served with gravy and apple sauce.
Au Champagne — Braised with champagne and served with reduced liquor and demiglace.
Aux Pois — Braised with button onions, dice of bacon and peas.
Bigarade — Braised, served with quarters of peeled oranges and bigarade sauce. •
Brassica — Braised and served in casserole with glazed quarters of turnips, demiglace.
Chipolata — Braised and served with Chipolata garnish.
L’ Orange — Rouen duck lightly roasted, breasted, filleted, juice of orange over with the juice pressed from the chopped carcase, sliced orange round.
Lyonnaise — Braised with button onions and chestnut, demiglace.
Menthe — Fresh butter kneaded with chopped mint, and seasoned to farce a Nantes duck and braise it, served with reduced liquor and jus lie, chopped mint.
Entrees.
Moliere — Boned and farced with truffed foie gras, farce meat braised in serviette as galantines, served with jus lie and liquor, and truffe.
Navets — Braised and served with glazed turnips and button onions, demiglace and liquor.
Nivernaise — Braised and served with Nivernaise garnish.
Olives — Braised and garnished with stoned olive and demiglace.
Palestine — Braised and served with blanched and glazed Jerusalem artichoke and demiglace.
Paysanne — Braised and served with Paysanne garnish.
Presse — Rouen duck roasted underdone, the breast sliced, and the juice of carcase pressed over, seasoned, and a little red wine and cognac, and serve.
Rouennaise — Farced with duck’s liver farce and lightly roasted ; when carved, juice of lemon and cognac and the juice of the carcase pressed over the fillets, Rouennaise sauce apart.
Oie ou Oison (Goose or, Gosling).
A V Allemande— Breast boned and stuffed with apples, braised and served with small peeled and cored baked apples with red currant jelly in centre, demiglace, and sauerkraut.
Alsacienne — Farced with pork farce, braised and served with sauerkraut, lean pieces of bacon, and demiglace.
Anglaise — Stuffed with sage and onion stuffing, roasted, and served with apple sauce.
296 The New Practical Cookery Guide.
Au Raifort — Braised and served with rice pilaw, and horseradish sauce.
Records on this page
En Pates