Madeleine — Larded and braised, garnished with small timbales of puree of peas, puree of lentils and spinach, served on fonds. Maillot — Larded and braised, served with farced mushroom and jus lie. Marjordomo — Marinated and braised, served with fonds of puree of lentils and Madeira sauce. Maraichere — Larded and braised, garnished with new carrots, button onions, farced cucumbers, quar- ters of fonds, braised lettuce, jus lie. Massenet — Larded and braised, garnished with dariole moulds of Anna potatoes, fonds with beef marrow, French beans and jus lie. Mercedes — Studded with larding bacon and anchovy fillets, roasted, garnished with farced tomatoes, Relev e {Remove). 313 braised lettuce, new carrots, and olives, Madeira sauce. Mexicaine — Larded and served on rice fonds, gar- nished with French beans, pointes, new carrots, and truffle, jus lie. Moclerne I. — Studded with truffle and tongue, braised, and served with small vegetable chartreuse, braised lettuce, quenelles, jus lie. Moderne II. — Studded with tongue and bacon, roasted, garnished with potato croquettes, farced tomatoes, braised lettuce, and jus lie. Montmorency — Larded and braised, garnished with macedoine fonds, pointes, jus lie au madere. Orientate — Roasted, and served with farced tomatoes, rice croquettes, tomato sauce with pimento. Parisienne — Larded and roasted, served with braised lettuce, fonds, Parisienne potatoes, and Madeira sauce. Petit Due — Larded and braised, garnished with fonds and truffles, pointes, and jus lie', with horseradish butter. Phileas, Gilbert— Larded and braised, served on Duchesse potatoes fonds, garnished with wdiole truffe in fonds, Madeira sauce. Portugaise — Larded and roasted, fonds with pointes, Chateau potatoes, tomato sauce. Prince Albert — Farced with puree of foie gras by an incision at the side, larded and braised with madeira and mirpoix, served with croustades with truffes, liquor reduced with oporto and ius lie. 314 The New Practical Cookery Guide. Prince Orloff — Larded and braised, sliced and replaced, masked with puree of mushrooms and soubise, parmesan over and gratines, garnished with braised lettuce and celery, jus lie round Princesse — Larded and roasted, fonds with pointes, Madeira sauce. Provengale — Larded and braised, garnished with farced tomatoes and farced mushroom, Proven- cale sauce. Renaissance — Larded and braised, Renaissance gar- nish and jus lie. Royale — Studded with t ruffe and tongue, roasted, garnished with mushroom, truffe, and cock’s comb, Madeira sauce with truffe essence. St. Florentin — Larded and braised, garnished with Berny potatoes, cepes and Bordelaise sauce. St. Germain — Larded and roasted, garnished with timbales of puree of peas, new carrots and potatoes, jus lie, Bearnaise sauce. Sarde — Larded and roasted, farced cucumbers and tomatoes, rice croquettes, and tomato sauce. Talleyrand — Studded with truffe, roasted and served with croustade of macaroni with truffe and foie gras, Perigueux sauce. Tivoli — Larded and roasted, garnished with pointes and fonds with jardiniere, jus lie. Trianon — Larded with ham, roasted, garnished with croustades filled with puree of peas, puree of carrots, and puree of chestnut, jus lie. Wellington — Partly roasted, masked with d’Oxelle, wrapped in puff paste and baked, demiglace a part. Releve {Remove). 315 Gigot de Mouton (Leg of Mutton). A VAnglaise — Boiled witli carrots and turnips, served with mashed turnip and caper sauce.

AI-modernized reading of the original text

Madeleine — Larded and braised, garnished with small timbales of puree of peas, puree of lentils and spinach, served on fonds. Maillot — Larded and braised, served with farced mushroom and jus lie. Marjordomo — Marinated and braised, served with fonds of puree of lentils and Madeira sauce. Maraichere — Larded and braised, garnished with new carrots, button onions, farced cucumbers, quarters of fonds, braised lettuce, jus lie. Massenet — Larded and braised, garnished with dariole moulds of Anna potatoes, fonds with beef marrow, French beans and jus lie. Mercedes — Studded with larding bacon and anchovy fillets, roasted, garnished with farced tomatoes, Relev e {Remove). braised lettuce, new carrots, and olives, Madeira sauce. Mexicaine — Larded and served on rice fonds, garnished with French beans, pointes, new carrots, and truffle, jus lie. Moclerne I. — Studded with truffle and tongue, braised, and served with small vegetable chartreuse, braised lettuce, quenelles, jus lie. Moderne II. — Studded with tongue and bacon, roasted, garnished with potato croquettes, farced tomatoes, braised lettuce, and jus lie. Montmorency — Larded and braised, garnished with macedoine fonds, pointes, jus lie au madere. Orientate — Roasted, and served with farced tomatoes, rice croquettes, tomato sauce with pimento. Parisienne — Larded and roasted, served with braised lettuce, fonds, Parisienne potatoes, and Madeira sauce. Petit Due — Larded and braised, garnished with fonds and truffles, pointes, and jus lie', with horseradish butter. Phileas, Gilbert— Larded and braised, served on Duchesse potatoes fonds, garnished with whole truffe in fonds, Madeira sauce. Portugaise — Larded and roasted, fonds with pointes, Chateau potatoes, tomato sauce. Prince Albert — Farced with puree of foie gras by an incision at the side, larded and braised with madeira and mirpoix, served with croustades with truffes, liquor reduced with oporto and jus lie. 314 The New Practical Cookery Guide. Prince Orloff — Larded and braised, sliced and replaced, masked with puree of mushrooms and soubise, parmesan over and gratines, garnished with braised lettuce and celery, jus lie round Princesse — Larded and roasted, fonds with pointes, Madeira sauce. Provengale — Larded and braised, garnished with farced tomatoes and farced mushroom, Provencale sauce. Renaissance — Larded and braised, Renaissance garnish and jus lie. Royale — Studded with truffe and tongue, roasted, garnished with mushroom, truffe, and cock’s comb, Madeira sauce with truffe essence. St. Florentin — Larded and braised, garnished with Berny potatoes, cepes and Bordelaise sauce. St. Germain — Larded and roasted, garnished with timbales of puree of peas, new carrots and potatoes, jus lie, Bearnaise sauce. Sarde — Larded and roasted, farced cucumbers and tomatoes, rice croquettes, and tomato sauce. Talleyrand — Studded with truffe, roasted and served with croustade of macaroni with truffe and foie gras, Perigueux sauce. Tivoli — Larded and roasted, garnished with pointes and fonds with jardiniere, jus lie. Trianon — Larded with ham, roasted, garnished with croustades filled with puree of peas, puree of carrots, and puree of chestnut, jus lie. Wellington — Partly roasted, masked with d’Oxelle, wrapped in puff paste and baked, demiglace a part. Releve {Remove). Gigot de Mouton (Leg of Mutton). A VAnglaise — Boiled witli carrots and turnips, served with mashed turnip and caper sauce.

The new practical cookery guide