Infante — Boned, roasted and served with fonds filled with noisette potatoes and braised lettuce round, jus he'. 310 The New Practical Cookery Guide. Moderne — Boned and roasted, served with braised lettuce, Parisienne potatoes, fonds and small tomatoes, jus lie. Nivernaise — Boned and braised, Nivernaise garnish. Portugaise — Boned, larded, and braised, garnished with Chateau potatoes and farced tomatoes, jus lie tomate. Cote de Bceuf (Ribs op Beef) Are usually served a l’Anglaise, when a large joint, if single ribs are cooked, dressed as entrecote, Chateaubriand, or fillets. Contrefilet is the sirloin, boned without fillet. Boeuf d la Mode — Boned rump studded with large strips of larding bacon and carrots, braised with vegetables and spices, good stock and demiglace, and served with vegetable garnish and own liquor skimmed and reduced. Bceuf Bouilli aux Racines — Salted round of beef, boiled for several hours with carrots and turnips and dumplings. Filet de Bceuf (Fillet of Beef). A V Andalouse — Larded and roasted, served with pimentoes filled with rice Espagnole and auber- gines filled with sauteed tomatoes, jus lie tomate. Arlesienne — Larded, braised, and served with toma- toes and aubergines, demiglace tomate. Berrichonne — Larded and braised, garnished with braised cabbage, button onions, and glazed chest- nuts, jus lie. Releve (Remove). 311 Bisontine — Larded and braised, garnished with Ducliesse potatoes and braised lettuce, jus lie. Bouqueti'ere — Larded and braised, garnished with bouquets of vegetable, jus lie. Brebant — Larded, roasted, and garnished with noisette potatoes, fonds with puree of peas, jus lie. Clamart — Larded and braised, garnished with croustade of peas paysanne, Macaire potatoes, and jus lie. Chatelaine — Larded and braised, garnished with Soubise fonds, glazed chestnuts, and rissole potatoes, jus lie. Doria — Larded, braised, cucumber garnish, jus lie. Dubarry — Larded and braised, garnished with cauli- flower au gratin, jus lie. Fervaal — Larded and braised, Marquise potatoes and puree of celeriac in fonds, jus lie. Flamande — Larded, braised, garnished with braised cabbage, lettuce, and Chipolata sausages. Frascati — Larded and braised, garnished with foie gras, truffe, mushroom, pointes, and jus lie, fleuron round. Gastronome — Studded with truffe, braised and served with truffes, mushrooms, chestnuts, Madeira sauce with truffe essence. Godard — Larded and braised, Godard garnish and sauce. Gouffe — Larded and braised, served on rice fond, garnished with truffe, quenelles, mushrooms, cock’s comb, jus lie. Hongroise — Braised, garnished with glaze, onions, cauliflower Hongroise, and paprika sauce. 312 The New Practical Cookery Guide. Hussar de — Larded and roasted, served with Duchesse potatoes, grilled mushrooms, tomatoes, and Hussarde sauce. Japonnaise — Larded and braised, served with Duchesse croustades filled with crosnes, timbale of rice and saffron, jus lie. Jockey Club — Marinated, braised with mirpoix and sherry, garnished with tomato farcis, large quenelles, potato croquettes, liquor reduced and jus lie. Londonderry — Farced with foie gras and truffe by an incision at the side lengthwise, studded with truffe and secured tightly, braised with mirpoix and marsala, served with whole truffe and mushroom and rich jus lie with reduced liquor. Lorette — Larded and braised, served with Lorette potatoes and pointes, jus lie.

AI-modernized reading of the original text

Infante — Boned, roasted and served with fonds filled with noisette potatoes and braised lettuce round, jus lie. The New Practical Cookery Guide. Moderne — Boned and roasted, served with braised lettuce, Parisienne potatoes, fonds and small tomatoes, jus lie. Nivernaise — Boned and braised, Nivernaise garnish. Portugaise — Boned, larded, and braised, garnished with Chateau potatoes and farced tomatoes, jus lie tomate. Cote de Bceuf (Ribs op Beef) Are usually served a l’Anglaise, when a large joint, if single ribs are cooked, dressed as entrecote, Chateaubriand, or fillets. Contrefilet is the sirloin, boned without fillet. Boeuf d la Mode — Boned rump studded with large strips of larding bacon and carrots, braised with vegetables and spices, good stock and demiglace, and served with vegetable garnish and own liquor skimmed and reduced. Bceuf Bouilli aux Racines — Salted round of beef, boiled for several hours with carrots and turnips and dumplings. Filet de Bceuf (Fillet of Beef). A V Andalouse — Larded and roasted, served with pimentoes filled with rice Espagnole and aubergines filled with sauteed tomatoes, jus lie tomate. Arlesienne — Larded, braised, and served with tomatoes and aubergines, demiglace tomate. Berrichonne — Larded and braised, garnished with braised cabbage, button onions, and glazed chestnuts, jus lie. Releve (Remove). Bisontine — Larded and braised, garnished with Duchesse potatoes and braised lettuce, jus lie. Bouqueti'ere — Larded and braised, garnished with bouquets of vegetable, jus lie. Brebant — Larded, roasted, and garnished with noisette potatoes, fonds with puree of peas, jus lie. Clamart — Larded and braised, garnished with croustade of peas paysanne, Macaire potatoes, and jus lie. Chatelaine — Larded and braised, garnished with Soubise fonds, glazed chestnuts, and rissole potatoes, jus lie. Doria — Larded, braised, cucumber garnish, jus lie. Dubarry — Larded and braised, garnished with cauliflower au gratin, jus lie. Fervaal — Larded and braised, Marquise potatoes and puree of celeriac in fonds, jus lie. Flamande — Larded, braised, garnished with braised cabbage, lettuce, and Chipolata sausages. Frascati — Larded and braised, garnished with foie gras, truffe, mushroom, pointes, and jus lie, fleuron round. Gastronome — Studded with truffe, braised and served with truffes, mushrooms, chestnuts, Madeira sauce with truffe essence. Godard — Larded and braised, Godard garnish and sauce. Gouffe — Larded and braised, served on rice fond, garnished with truffe, quenelles, mushrooms, cock’s comb, jus lie. Hongroise — Braised, garnished with glaze, onions, cauliflower Hongroise, and paprika sauce. 312 The New Practical Cookery Guide. Hussar de — Larded and roasted, served with Duchesse potatoes, grilled mushrooms, tomatoes, and Hussarde sauce. Japonnaise — Larded and braised, served with Duchesse croustades filled with crosnes, timbale of rice and saffron, jus lie. Jockey Club — Marinated, braised with mirpoix and sherry, garnished with tomato farcis, large quenelles, potato croquettes, liquor reduced and jus lie. Londonderry — Farced with foie gras and truffe by an incision at the side lengthwise, studded with truffe and secured tightly, braised with mirpoix and marsala, served with whole truffe and mushroom and rich jus lie with reduced liquor. Lorette — Larded and braised, served with Lorette potatoes and pointes, jus lie.

The new practical cookery guide