Cambaceres — Larded and roasted, served with fonds
filled with puree of cucumbers, jus lie.
Dauphine — Larded and braised, served with fonds
with pointes, sliced sauteed mushrooms, tomato
sauce.
Dubouzet — Boned, farced with t ruffe and pork farce,
braised Bignonne potatoes, and jus lie.
Farvel — Larded and braised, served with nouille
Milanaise and jus lie tomate.
Florent — Larded and braised, served with braised
lettuce, new carrots, button onions, and Paris-
ienne potatoes, jus lie.
Lausanne — Braised, served with croustades, filled
with puree of lettuce, Robert potatoes, and jus
lie.
Mancelle — Braised and served with braised chestnuts,
jus lie.
Milanaise — Larded and braised, garnished with
macaroni Milanaise, jus lie tomate.
Moderne — Roasted, sliced, replaced with layers of
truffed puree of foie gras, masked with bechamel
and cheese and gratine, Madeira sauce round.
Nemours- -Larded and roasted, served with carrots,
Vichy and peas, Boulette potatoes, and jus lie.
Pompadour — Roasted, masked with Mornay sauce,
gratine, puree of lentils and veal glaze round.
Releve {Remove).
319
Pontoise — Farced, braised and served with jus lie,
tartar sauce a part.
Potagere — Larded and braised, served with new
carrots, onions, cauliflower tufts, and new
potatoes, jus lie.
St. Clair — Roasted and served with alternate slices
of ham, tomato sauce round.
St. Cloud — Studded with truffe, garnished with
truffes, mushrooms, quenelles, lamb's breads, lie,
Allemande sauce, veal glaze round.
Suzane — Larded and braised, served with half-
moon shaped potatoes and button onions, jus lie
tomate.
Suzeraine — Studded with trufle and ham, braised
and served wdth farced cucumber and tomatoes,
jus lie.
Ti 'ianon — Larded and braised, served with cucumber
cassolette filled with puree of chestnut, jus lie
tomate.
Versaillienne — Farced and braised, served with
quenelles, pointes, cucumber, and jus lie.
Selle de Veau (Saddle of Veal).
_ _
A la Doria — Braised dry, sliced, and replaced with
alternate layer of puree of cucumber and veloute,
masked with the same puree and gratines, gar-
nished with truffes, mushrooms, and cock’s comb
and kidneys, jus lie.
Metternich — Braised dry, sliced, and replaced with
alternate layers of thick bechamel and paprika,
masked with the sauce and gratines, timbale of
rice garnish, jus lie.
320 The New Practiced Cookery Guide.
Orientcde — Braised, sliced, and replaced with alter-
nate layers of curried soubise, mashed with
soubise, and cheese and gratines, braised celery
and rice croquettes garnish.
Prince Orloff — Braised dry, sliced, and replaced with
alternate layers of puree of mushrooms and
soubise, masked with soubise, and cheese and
gratines, braised lettuce and celery round, jus
lie.
Tosca — Braised dry, sliced, replace slices on a layer
of macaroni au fromage, masked with soubise
and bechamel, cheese and gratines, jus lie.
Selle de Chevretjil (Saddle of Roebuck).
A V Allemande — Marinated for at least two days,
and roasted with the marinated vegetables, well
basted, the liquor strained, skimmed, and
boiled down with powdered juniper berries,
cream, and poured over saddle.
Baden-Baden — Marinated as above and roasted,
served with unsweetened stewed pears, liquor
reduced and mixed with red currant jelly and
powdered cinnamon poured over.
Beaugeu — Larded, and braised dry, and served with
foncls with puree of lentils, glazed chestnuts
and venaison sauce.
Page 123
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
Cambaceres — Larded and roasted, served with fonds filled with puree of cucumbers, jus lie.
Dauphine — Larded and braised, served with fonds with pointes, sliced sauteed mushrooms, tomato sauce.
Dubouzet — Boned, farced with truffe and pork farce, braised Bignonne potatoes, and jus lie.
Farvel — Larded and braised, served with nouille Milanaise and jus lie tomate.
Florent — Larded and braised, served with braised lettuce, new carrots, button onions, and Parisienne potatoes, jus lie.
Lausanne — Braised, served with croustades, filled with puree of lettuce, Robert potatoes, and jus lie.
Mancelle — Braised and served with braised chestnuts, jus lie.
Milanaise — Larded and braised, garnished with macaroni Milanaise, jus lie tomate.
Moderne — Roasted, sliced, replaced with layers of truffed puree of foie gras, masked with bechamel and cheese and gratine, Madeira sauce round.
Nemours- -Larded and roasted, served with carrots, Vichy and peas, Boulette potatoes, and jus lie.
Pompadour — Roasted, masked with Mornay sauce, gratine, puree of lentils and veal glaze round.
Releve {Remove).
Pontoise — Farced, braised and served with jus lie, tartar sauce a part.
Potagere — Larded and braised, served with new carrots, onions, cauliflower tufts, and new potatoes, jus lie.
St. Clair — Roasted and served with alternate slices of ham, tomato sauce round.
St. Cloud — Studded with truffe, garnished with truffes, mushrooms, quenelles, lamb's breads, lie, Allemande sauce, veal glaze round.
Suzane — Larded and braised, served with halfmoon shaped potatoes and button onions, jus lie tomate.
Suzeraine — Studded with truffle and ham, braised and served with farced cucumber and tomatoes, jus lie.
Ti 'ianon — Larded and braised, served with cucumber cassolette filled with puree of chestnut, jus lie tomate.
Versaillienne — Farced and braised, served with quenelles, pointes, cucumber, and jus lie.
Selle de Veau (Saddle of Veal).
_ _
A la Doria — Braised dry, sliced, and replaced with alternate layer of puree of cucumber and veloute, masked with the same puree and gratines, garnished with truffes, mushrooms, and cock’s comb and kidneys, jus lie.
Metternich — Braised dry, sliced, and replaced with alternate layers of thick bechamel and paprika, masked with the sauce and gratines, timbale of rice garnish, jus lie.
320 The New Practiced Cookery Guide.
Orientcde — Braised, sliced, and replaced with alternate layers of curried soubise, mashed with soubise, and cheese and gratines, braised celery and rice croquettes garnish.
Prince Orloff — Braised dry, sliced, and replaced with alternate layers of puree of mushrooms and soubise, masked with soubise, and cheese and gratines, braised lettuce and celery round, jus lie.
Tosca — Braised dry, sliced, replace slices on a layer of macaroni au fromage, masked with soubise and bechamel, cheese and gratines, jus lie.
Selle de Chevreuil (Saddle of Roebuck).
A V Allemande — Marinated for at least two days, and roasted with the marinated vegetables, well basted, the liquor strained, skimmed, and boiled down with powdered juniper berries, cream, and poured over saddle.
Baden-Baden — Marinated as above and roasted, served with unsweetened stewed pears, liquor reduced and mixed with red currant jelly and powdered cinnamon poured over.
Beaugeu — Larded, and braised dry, and served with foncls with puree of lentils, glazed chestnuts and venaison sauce.