Begence — Farced, chicken and foie gras farce, poached, masked Allemande sauce, Regence garnish. Beine — Poached, masked with supreme sauce, served on rice fond, garnished with mousse of chicken. Brine Margot — Farced with chicken farce flavoured with puree of almonds, poached and garnished with quenelles, with pistachio and crayfish butter. Entrees. 307 Biz ( au ) — Poached, masked with Allemande sauce, o-arnished with rice cooked with chicken stock. o St. James — Braised, with printanier roots and Madeira sauce. St. Lucia — Farced with chicken and foie gras farce, braised and garnished with gniocchi au jus, deniiglace. St. Menehould — Split and partly braised and bread- crumbed, grilled and served with Madeira sauce. SouJJiee — Poached, fillets removed and si iced, breast bone cut off and cavity filled with light creamed chicken farce mixed with the chicken fillets and foie gras, decorated with truffe and placed in oven to cook farce, masked with rich Allemande sauce. Souvarojf — Farced with foie gras and truffe, poached till half cooked and placed in casserole with truffe, Madeira and veal glaze covered and finished cooking in oven, served thus. Stanley — Farced with chicken farce mixed with julienne of truffe poached and masked with Soubise veloute, julienne of truffe and tongue. Sylvania — Farced with sauteed sliced mushrooms, cooked in casserole with peas a la Fra^aise and served. Talleyrand — Poached, fillets and breast bones removed, the cavity filled with cubes of macaroni, dice of truffe, and foie gras blended with veloute and cheese, masked with fine chicken farce and decorated with truffe, placed in oven to cook farce, and served with demiglace and truffe. x 2 308 The New Practical Cookery Guide. Tosca — Farced with rice and foie gras, poached and masked with supreme sauce flavoured with fennel. Toscana — Farced with spaghetti, truffe, and foie gras, braised and served with cassolette filled with foie gras truffe and jus lie. Trianon — Poached and garnished with pink, green and white quenelles, supreme sauce with puree of foie gras. Trieste — Poached in casserole with chicken stock, rice, bay leaf flavour, pieces of cauliflower and served thus, veloute a part. Valencienne — Farced with risotto mixed with julienne of ham, j>oached and masked with supreme and tomato sauce mixed. Vert Pre — Poached, masked with Chi cry sauce, garnished with peas, French beans, and pointes. Vichy — Farced with rice, garnished with carrots Vichy, jus lie. Victoria — As Souvaroff, addition of foie gras. Washington — Farced with Indian corn and pork farce, served with croustade of Indian corn, demiglace. PART VIII. RELEVE (Remove). Aloyau de Bceuf (Sirloin of Beef). A V Anglaise — Roasted and served with Yorkshire pudding and horseradish sauce. Americaine — Boned, larded with lean ham, braised in own liquor, served with demiglace, mixed with red currant jelly and liquor, horseradish. Bourgeoise — Boned, larded, and braised, served with Bourgeoise garnish. B retonne — Braised and served with haricot beans Bretonne. Florence — Boned, rolled, and braised with vegetable, white wine, knuckle of veal, and good stock ; when done, strain, and skim liquor, boiled down to semiglaze, add tomato puree and serve over beef with timbales of spaghetti round. Frangaise — Boned, rolled, and lardel, roasted and served with Parisienne potatoes, watercress, and jus lie.

AI-modernized reading of the original text

Regence — Farced, chicken and foie gras farce, poached, masked Allemande sauce, Regence garnish. Beine — Poached, masked with supreme sauce, served on rice fond, garnished with mousse of chicken. Brine Margot — Farced with chicken farce flavoured with puree of almonds, poached and garnished with quenelles, with pistachio and crayfish butter. Entrees. Riz (au) — Poached, masked with Allemande sauce, garnished with rice cooked with chicken stock. o St. James — Braised, with printanier roots and Madeira sauce. St. Lucia — Farced with chicken and foie gras farce, braised and garnished with gnocchi au jus, demiglace. St. Menehould — Split and partly braised and breadcrumbed, grilled and served with Madeira sauce. Soufflee — Poached, fillets removed and sliced, breast bone cut off and cavity filled with light creamed chicken farce mixed with the chicken fillets and foie gras, decorated with truffe and placed in oven to cook farce, masked with rich Allemande sauce. Souvarojf — Farced with foie gras and truffe, poached till half cooked and placed in casserole with truffe, Madeira and veal glaze covered and finished cooking in oven, served thus. Stanley — Farced with chicken farce mixed with julienne of truffe poached and masked with Soubise veloute, julienne of truffe and tongue. Sylvanie — Farced with sauteed sliced mushrooms, cooked in casserole with peas a la Francaise and served. Talleyrand — Poached, fillets and breast bones removed, the cavity filled with cubes of macaroni, dice of truffe, and foie gras blended with veloute and cheese, masked with fine chicken farce and decorated with truffe, placed in oven to cook farce, and served with demiglace and truffe. x 2 308 The New Practical Cookery Guide. Tosca — Farced with rice and foie gras, poached and masked with supreme sauce flavoured with fennel. Toscana — Farced with spaghetti, truffe, and foie gras, braised and served with cassolette filled with foie gras truffe and jus lie. Trianon — Poached and garnished with pink, green and white quenelles, supreme sauce with puree of foie gras. Trieste — Poached in casserole with chicken stock, rice, bay leaf flavour, pieces of cauliflower and served thus, veloute a part. Valencienne — Farced with risotto mixed with julienne of ham, j>oached and masked with supreme and tomato sauce mixed. Vert Pre — Poached, masked with Chi cry sauce, garnished with peas, French beans, and pointes. Vichy — Farced with rice, garnished with carrots Vichy, jus lie. Victoria — As Souvaroff, addition of foie gras. Washington — Farced with Indian corn and pork farce, served with croustade of Indian corn, demiglace. PART VIII. RELEVE (Remove). Aloyau de Bceuf (Sirloin of Beef). A V Anglaise — Roasted and served with Yorkshire pudding and horseradish sauce. Americaine — Boned, larded with lean ham, braised in own liquor, served with demiglace, mixed with red currant jelly and liquor, horseradish. Bourgeoise — Boned, larded, and braised, served with Bourgeoise garnish. B retonne — Braised and served with haricot beans Bretonne. Florence — Boned, rolled, and braised with vegetable, white wine, knuckle of veal, and good stock ; when done, strain, and skim liquor, boiled down to semiglaze, add tomato puree and serve over beef with timbales of spaghetti round. Frangaise — Boned, rolled, and lardel, roasted and served with Parisienne potatoes, watercress, and jus lie.

The new practical cookery guide