Clamart — Cooked in casserole and served with peas
a la Frai^aise.
Gourmet — Split, crumbed and grilled, garnished
with straw potatoes, Chateaubriand sauce.
Entrees.
299
Howtowdie — Is a chicken farced with veal stuffing,
and braised, served with poached eggs on
sumach round, mushrooms and jus lie.
Katkoff — Split, and seasoned with mustard and
paprika, crumbed and grilled, served with
Duchesse potatoes, devilled sauce.
Limousine — Farced with truffed pork farce and
chopped mushroom, braised, and served with
chestnuts and button onions.
Mascotte — En casserole, with mushrooms, quarters of
fonds, noisette potatoes, and veal jus lie.
Mignon — Farced with foie gras, wrapped in paper,
and roasted, served with rich veal jus lie.
Piemontaise — Farced with Piemont t ruffe and pork
farce, braised, served with risotto Piemontaise,
jus lie,
Polonaise — Farced and cooked in casserole, Polonaise
butter.
Primeur — Farced, cooked in casserole, and served
with tufts of pointes, beans, peas, and jus
lie.
Romani — Farced with ortolans, wrapped in paper
and roasted, jus lie tomate.
Ste. Frangoise — Partly cooked and masked with
d’Uxelle and pork farce, wrapped in short paste
and baked, jus lie.
Tartare — Split, grilled, and served with Tartare
sauce.
Viennoise — Split, breadcrumbed a l’Anglaise, and
sauteed, sliced lemon round, and tomato sauce
apart.
300 The New Practical Cookery Guide.
POULARDES.
Adelina Patti — Farced with rice Sicilienne, poached,
supreme sauce, with paprika over and fonds
with glazed truffe round.
Albufera — Farced with rice au gras mixed with foie
gras and truffe, poached, served with croustades
of quenelles, truffe, mushrooms, and cock’s comb
and kidneys, Albufera sauce.
Alexandra — Studded and poached, remove the fillets
or supreme, fill place with chicken farce, Mornay
sauce over, and gratine, fillets on croustades,
and garnish with bouquets of pointes, veal glaze
round.
Amateur — Poached in white stock, when done the
stock boiled down to glaze, pour over the
chicken and serve straw potatoes round✪ Amateur.
Anna Held — Studded with truffe, farced, and roasted
in casserole.
Aurore — Poached, masked with Aurore sauce, que-
nelles, and sliced rolled tongue round.
Beaufort — Farced and braised, served with glazed
lamb’s tongue, jus lie.
Beaulieu — Braised, served with farced olives in
fonds and Parisienne potatoes, jus lie.
Belle Mere — En casserole with button onions, strips
of bacon, fonds and noisette potatoes, green
peas and jus lie✪ Belle Mere.
Bonne Femme — Braised in casserole with dice of
lean bacon, sliced potatoes, and jus lie.
Bouquetiere — Braised and garnished with pointes,
fonds with jardiniere, noisette potatoes, and jus
lie.
Entrees.
301
Cardinal — Farced and poached, supreme sauce mixed
with tomato sauce, chicken farced tomato round.
Careme — Farced with a salpicon of foie gras, truffe,
quenelles lie veloute, braised, and garnished with
lamb’s bread and farced olive in fonds, jus lie.
Carlsford — Boned aud farced, retrussed and roasted,
served with jus lie and watercress.
Cavour — Studded with truffe, poached, and served
with nouille or lazagne garnish, supreme sauce
over.
Chantilly — Farced with rice, foie gras and truffe,
creamed veloute.
Chatelaine I. — Braised, garnished with fonds, filled
with puree of chestnut and Soubise, noisette
potato and jus lie.
Chatelaine II. — Braised, garnished with cepes borde-
laise, glazed chestnut, and Parisienne potatoes,
demiglace.
Page 116 · 2 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
Clamart — Cooked in casserole and served with peas a la Francaise.
Gourmet — Split, crumbed and grilled, garnished with straw potatoes, Chateaubriand sauce.
Entrees.
Howtowdie — Is a chicken farced with veal stuffing, and braised, served with poached eggs on sumach round, mushrooms and jus lie.
Katkoff — Split, and seasoned with mustard and paprika, crumbed and grilled, served with Duchesse potatoes, devilled sauce.
Limousine — Farced with truffed pork farce and chopped mushroom, braised, and served with chestnuts and button onions.
Mascotte — En casserole, with mushrooms, quarters of fonds, noisette potatoes, and veal jus lie.
Mignon — Farced with foie gras, wrapped in paper, and roasted, served with rich veal jus lie.
Piemontaise — Farced with Piemonte truffe and pork farce, braised, served with risotto Piemontaise, jus lie,
Polonaise — Farced and cooked in casserole, Polonaise butter.
Primeur — Farced, cooked in casserole, and served with tufts of pointes, beans, peas, and jus lie.
Romani — Farced with ortolans, wrapped in paper and roasted, jus lie tomate.
Ste. Frangoise — Partly cooked and masked with d’Uxelle and pork farce, wrapped in short paste and baked, jus lie.
Tartare — Split, grilled, and served with Tartare sauce.
Viennoise — Split, breadcrumbed a l’Anglaise, and sauteed, sliced lemon round, and tomato sauce apart.
300 The New Practical Cookery Guide.
POULARDES.
Adelina Patti — Farced with rice Sicilienne, poached, supreme sauce, with paprika over and fonds with glazed truffe round.
Albufera — Farced with rice au gras mixed with foie gras and truffe, poached, served with croustades of quenelles, truffe, mushrooms, and cock’s comb and kidneys, Albufera sauce.
Alexandra — Studded and poached, remove the fillets or supreme, fill place with chicken farce, Mornay sauce over, and gratine, fillets on croustades, and garnish with bouquets of pointes, veal glaze round.
Amateur — Poached in white stock, when done the stock boiled down to glaze, pour over the chicken and serve straw potatoes round.
Anna Held — Studded with truffe, farced, and roasted in casserole.
Aurore — Poached, masked with Aurore sauce, quenelles, and sliced rolled tongue round.
Beaufort — Farced and braised, served with glazed lamb’s tongue, jus lie.
Beaulieu — Braised, served with farced olives in fonds and Parisienne potatoes, jus lie.
Belle Mere — En casserole with button onions, strips of bacon, fonds and noisette potatoes, green peas and jus lie.
Bonne Femme — Braised in casserole with dice of lean bacon, sliced potatoes, and jus lie.
Bouquetiere — Braised and garnished with pointes, fonds with jardiniere, noisette potatoes, and jus lie.
Entrees.
Cardinal — Farced and poached, supreme sauce mixed with tomato sauce, chicken farced tomato round.
Careme — Farced with a salpicon of foie gras, truffe, quenelles lie veloute, braised, and garnished with lamb’s bread and farced olive in fonds, jus lie.
Carlsford — Boned aud farced, retrussed and roasted, served with jus lie and watercress.
Cavour — Studded with truffe, poached, and served with nouille or lazagne garnish, supreme sauce over.
Chantilly — Farced with rice, foie gras and truffe, creamed veloute.
Chatelaine I. — Braised, garnished with fonds, filled with puree of chestnut and Soubise, noisette potato and jus lie.
Chatelaine II. — Braised, garnished with cepes bordelaise, glazed chestnut, and Parisienne potatoes, demiglace.
Records on this page
AmateurBelle Mere