Lady Curzon — Farced with rice, foie gras, and truffe,
poached and Served with curried supreme sauce,
cucumber cassolettes filled with puree of
mushrooms.
Lancjuedocienne — Braised and garnished with toma-
toes sauteed in aubergine croustades, cepes, and
jus lie.
Maitre Lucas — Farced and braised, garnished with
braised lettuce, celery, farced onions, stuffed
olive, Duchesse potatoes, and demiglace.
Mancini — Poached, breast fillet sliced and carefully
removed, breast bone picked out entirely, the
cavity filled with macaroni, julienne of truffe,
and foie gras ; replace fillets and mask with
supreme sauce, cheese over and gratines.
Mazarin — Braised in casserole with julienne of
carrots, celery, truffe, jus lie Madeira and
glaze.
Menagere — Braised in casserole, button onions, new
small carrots and potatoes, jus lie.
Milanaise — Farced with macaroni Milanaise, braised
and served demiglace tomatee.
Mireille — Braised, garnished with rice a la Turque,
and tartlets filled with sauteed tomatoes and
a stoned olive, tomato sauce.
Montbrazon — Studded with truffe, poached, garnished
with lamb’s breads, large quenelles, supreme
sauce.
Entrees.
305
Monte Carlo — Poached, masked with supreme sauce,
garnished with pink quenelles and t ruffe.
Montmorency — Larded and braised, garnished with
decorated quenelles, fonds with pointes,
Madeira sauce.
Nantua — Poached, served with supreme sauce,
finished with crayfish butter over, crayfish
quenelles, and truffe round.
Nicoise I. — Braised, and served with French beans,
fonds, tomatoes and olives, jus lie tomate.
Nicoise II. — Braised, and served with small toma-
toes, small fonds, sliced courgettes, new potatoes
and olives, jus lie tomate.
Nouveau Siecle — Braised, garnished with cucumber,
new potatoes, button onions, aubergine and
cepes, jus lie.
Orientate — Poached, and served on rice a la Turque,
curried veloute over, and Chayotte garnish.
Paysanne — Braised with Paysanne garnish and good
veal glaze, served in casserole.
Parisienne — Farced, poached, supreme sauce over
row of sliced truffe and tongue on breast, deco-
rated quenelle garnish.
Petite Mariee — Poached with little chicken stock,
fancy cut carrots, celery and peas, masked with
supreme sauce and reduced liquor.
Petite Prussienne — As Bonne Femme, add morels
and cepes, en casserole.
Plnarao — Farced with rice pilaff minced with toma-
toes, currants, pistaches, braised, jus lie.
Piemontaise — Farced with risotto Piementaise,
braised, garnished with rice croustades filled
x
306 The New Practical Cookery Guide.
with foie gras and Piemond truffe, jus lie
tornate.
Poivre — Braised in covered casserole with butter
and fresh ground black pepper and a pinch of
salt, cooked slowly, hermetically closed, served
plain.
Polonaise — Farced and braised, served on semolina
fonds garnished with chicken liver brochette,
truffe and demiglace tomatee.
Portugaise — Farced with rice Portugaise, braised
and served with Portugaise sauce, tomatoes
farced with rice Portugaise round.
Pi imeur — Braised and served with garnish of spring
vegetable and pointes, jus lie.
Prince de Galles — Farced with foie gras and wood-
cock farce, braised, garnished with truffe, mush-
rooms, fillets of woodcock and jus lie.
Princesse —Poached, masked with supreme sauce,
garnished with pointes and quenelles.
Princesse Helene — Farced with rice, masked with
supreme sauce, garnished with subric of spinach
and truffes.
Page 118
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
Lady Curzon — Farced with rice, foie gras, and truffe, poached and Served with curried supreme sauce, cucumber cassolettes filled with puree of mushrooms.
Languedocienne — Braised and garnished with tomatoes sauteed in aubergine croustades, cepes, and jus lie.
Maitre Lucas — Farced and braised, garnished with braised lettuce, celery, farced onions, stuffed olive, Duchesse potatoes, and demiglace.
Mancini — Poached, breast fillet sliced and carefully removed, breast bone picked out entirely, the cavity filled with macaroni, julienne of truffe, and foie gras ; replace fillets and mask with supreme sauce, cheese over and gratines.
Mazarin — Braised in casserole with julienne of carrots, celery, truffe, jus lie Madeira and glaze.
Menagere — Braised in casserole, button onions, new small carrots and potatoes, jus lie.
Milanaise — Farced with macaroni Milanaise, braised and served demiglace tomatee.
Mireille — Braised, garnished with rice a la Turque, and tartlets filled with sauteed tomatoes and a stoned olive, tomato sauce.
Montbrazon — Studded with truffle, poached, garnished with lamb's sweetbreads, large quenelles, supreme sauce.
Entrees..
Monte Carlo — Poached, masked with supreme sauce, garnished with pink quenelles and t ruffe.
Montmorency — Larded and braised, garnished with decorated quenelles, fonds with pointes, Madeira sauce.
Nantua — Poached, served with supreme sauce, finished with crayfish butter over, crayfish quenelles, and truffe round.
Nicoise I. — Braised, and served with French beans, fonds, tomatoes and olives, jus lie tomate.
Nicoise II. — Braised, and served with small tomatoes, small fonds, sliced courgettes, new potatoes and olives, jus lie tomate.
Nouveau Siecle — Braised, garnished with cucumber, new potatoes, button onions, aubergine and cepes, jus lie.
Orientate — Poached, and served on rice a la Turque, curried veloute over, and Chayotte garnish.
Paysanne — Braised with Paysanne garnish and good veal glaze, served in casserole.
Parisienne — Farced, poached, supreme sauce over row of sliced truffe and tongue on breast, decorated quenelle garnish.
Petite Mariee — Poached with little chicken stock, fancy cut carrots, celery and peas, masked with supreme sauce and reduced liquor.
Petite Prussienne — As Bonne Femme, add morels and cepes, en casserole.
Pinarao — Farced with rice pilaff minced with tomatoes, currants, pistaches, braised, jus lie.
Piémontaise — Farced with risotto Piementaise,
braised, garnished with rice croustades filled
306 The New Practical Cookery Guide.
with foie gras and Piemond truffe, jus lie tornate.
Poivre — Braised in covered casserole with butter and fresh ground black pepper and a pinch of salt, cooked slowly, hermetically closed, served plain.
Polonaise — Farced and braised, served on semolina fonds garnished with chicken liver brochette, truffe and demiglace tomatee.
Portugaise — Farced with rice Portugaise, braised and served with Portugaise sauce, tomatoes farced with rice Portugaise round.
Primeur — Braised and served with garnish of spring vegetable and pointes, jus lie.
Prince de Galles — Farced with foie gras and woodcock farce, braised, garnished with truffe, mushrooms, fillets of woodcock and jus lie.
Princesse —Poached, masked with supreme sauce, garnished with pointes and quenelles.
Princesse Helene — Farced with rice, masked with supreme sauce, garnished with subric of spinach and truffes.