Chimay — Farced with nouille, poached, garnished
with pointes and nouille, supreme sauce.
Chipolata — Braised, served with Chipolata garnish.
Chivvy — Poached, chivry sauce over, garnished with
tufts of spring vegetables.
Cussy — Braised, garnished with truffe and mush-
rooms, puree of chestnut and chokes, cock’s
comb, demiglace.
Dauphine — Larded, braised, garnished with croquettes
of chicken and truffe, demiglace, and Dauphine
potatoes.
Demidoff — Braised with button onions, stars of
carrots, turnips, celeriac, and truffe, jus lie and
reduced liquor.
302 The New Practical CooJcery Guide.
Derby — Farced with rice, foie gras and traffe,
braised with rich stock, served with sliced foie
gras and whole truffe, liquor reduced and veal
jus lie.
Devonshire — Breast boned and farced✪ Dauphine, braised, served
with tongue and fonds with puree of peas, jus
lie.
Dieppoise — Farced with crayfish flavoured farce,
poached, and served with crayfish tails, truffe,
and Allemande safuce, finished with crayfish
butter.
Diva — Farced as Derby, poached and served with
cepes, supreme sauce with paprika.
Doi ' a — Farced as Derby, poached and served on
bordure of rice, Allemande sauce✪ Dieppoise over.
Doria — Farced with salpicon of quenelles, truffe, and
foie gras, lie veloute, poached; when cooked,
slice the breast, replace, and mask the fowl with
Allemande sauce, cheese over and gratines,
garnish with truffe, mushrooms, cock’s comb,
cucumber, and supreme sauce round.
Di 'eux — Studded with truffe and tongue, poached,
garnished with quenelles, truffe, cock’s comb
and kidney, veloute.
Duroc — Farced and braised, Madeira sauce with
julienne of truffe and tongue.
Ecossaise — Farced, dice of tongue and truffe in farce,
poached and served with French beans round,
Ecossaise sauce.
Edouard VII. — Farced as Derby, poached, garnished
with pointes and cucumber a la creme, curried
supreme sauce.
Entrees.
303
Elysee — Farced, studded with truffe, poached and
garnished with quenelles, foie gras, truffe,
mushroom, cock’s comb and kidneys, supreme
sauce.
Escurial — Farced with salpicon of truffe, mushrooms,
stoned olives and ham, lie, Madeira sauce,
braised, served on a rice fond, small fried eggs,
a la Francaise round and jus lie aux tines herbes.
Espagnole — Farced with rice, pimentoes, and gar-
banzoes, braised and served with tomatoes
round, jus lie, tomate
Favorite — Farced with creamed farce with dice of
foie gras and truffe, poached, served with
supreme sauce, julienne of truffe and celery and
cock’s kidneys.
Fermiere — Braised in casserole with small button
onions, pearls of carrots, peas, small Parisienne
potatoes, jus lie.
Gastronome I. — Farced with risotto, braised and
served with glazed chestnut and demiglace.
Gastronome II. — Farced, braised, and served with
cepes, truffe, fonds, and jus lie, chestnut
round.
Grecque — Farced with rice a la G-recque, braised, and
jus lie.
Hongroise — Cooked with paprika, garnished with
rice and tomatoes, Hongroise sauce over.
Imperiale — Farced with salpicon of mushroom,
truffes, lamb’s bread, lie veloute and puree of
mushroom, poached and garnished with bar-
quettes filled with truffe and foie gras, fonds
with pointes.
304 The New Practical Cookery Guide.
Iooire — Poached, garnished with quenelles and small
round poached eggs, Ivoire sauce.
Jacques — Farced with foie gras, braised, claret sauce
with glaze and tomato sauce mixed.
Page 117 · 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
Chimay — Farced with nouille, poached, garnished with pointes and nouille, supreme sauce.
Chipolata — Braised, served with Chipolata garnish.
Chivvy — Poached, chivry sauce over, garnished with tufts of spring vegetables.
Cussy — Braised, garnished with truffe and mushrooms, puree of chestnut and chokes, cock’s comb, demiglace.
Dauphine — Larded, braised, garnished with croquettes of chicken and truffe, demiglace, and Dauphine potatoes.
Demidoff — Braised with button onions, stars of carrots, turnips, celeriac, and truffe, jus lie and reduced liquor.
302 The New Practical CooJcery Guide.
Derby — Farced with rice, foie gras and traffe, braised with rich stock, served with sliced foie gras and whole truffe, liquor reduced and veal jus lie.
Devonshire — Breast boned and farced, braised, served with tongue and fonds with puree of peas, jus lie.
Dieppoise — Farced with crayfish flavoured farce, poached, and served with crayfish tails, truffe, and Allemande safuce, finished with crayfish butter.
Diva — Farced as Derby, poached and served with cepes, supreme sauce with paprika.
Doria — Farced as Derby, poached and served on bordure of rice, Allemande sauce over.
Doria — Farced with salpicon of quenelles, truffe, and foie gras, lie veloute, poached; when cooked, slice the breast, replace, and mask the fowl with Allemande sauce, cheese over and gratines, garnish with truffe, mushrooms, cock’s comb, cucumber, and supreme sauce round.
Drieux — Studded with truffe and tongue, poached, garnished with quenelles, truffe, cock’s comb and kidney, veloute.
Duroc — Farced and braised, Madeira sauce with julienne of truffe and tongue.
Ecossaise — Farced, dice of tongue and truffe in farce, poached and served with French beans round, Ecossaise sauce.
Edouard VII. — Farced as Derby, poached, garnished with pointes and cucumber a la creme, curried supreme sauce.
Entrees.
Elysee — Farced, studded with truffe, poached and garnished with quenelles, foie gras, truffe, mushroom, cock’s comb and kidneys, supreme sauce.
Escurial — Farced with salpicon of truffe, mushrooms, stoned olives and ham, lie, Madeira sauce, braised, served on a rice fond, small fried eggs, a la Francaise round and jus lie aux tines herbes.
Espagnole — Farced with rice, pimentoes, and garbanzoes, braised and served with tomatoes round, jus lie, tomate
Favorite — Farced with creamed farce with dice of foie gras and truffe, poached, served with supreme sauce, julienne of truffe and celery and cock’s kidneys.
Fermiere — Braised in casserole with small button onions, pearls of carrots, peas, small Parisienne potatoes, jus lie.
Gastronome I. — Farced with risotto, braised and served with glazed chestnut and demiglace.
Gastronome II. — Farced, braised, and served with cepes, truffe, fonds, and jus lie, chestnut round.
Grecque — Farced with rice a la G-recque, braised, and jus lie.
Hongroise — Cooked with paprika, garnished with rice and tomatoes, Hongroise sauce over.
Imperiale — Farced with salpicon of mushroom, truffes, lamb’s bread, lie veloute and puree of mushroom, poached and garnished with barquettes filled with truffe and foie gras, fonds with pointes.
304 The New Practical Cookery Guide.
Iooire — Poached, garnished with quenelles and small round poached eggs, Ivoire sauce.
Jacques — Farced with foie gras, braised, claret sauce with glaze and tomato sauce mixed.
Records on this page
DauphineDieppoise