The new practical cookery guide

Filets de Sole Cambaceres — Farced, poached, and when cold masked with liquid aspic and a fine julienne of carrots, truffe, and celery, dressed on a stand or bordure and garnished with cassolettes of cucumber filled with puree of salmon, heaps of pointes, hard eggs, and crayfish round. Filets de Sole Celestine — Masked with mayonnaise containing a fine salpicon of crayfish and mushrooms, decorated with tarragon, aspiced and dressed on aspic fond. Filets de Sole en Domino — -Trimmed domino shape, masked with white chaudfroid sauce and decorated with dots of truffe, dressed on a set puree of caviare and sole same size to complete the domino. Filets de Sole d'Insarte — Farced paupiettes masked with half mayonnaise and half fish chaudfroid sauce, decorated with truffe, and dressed on croustade filled with Russian salad. Filets de Sole Tendyck — Masked with Vincent or green mayonnaise sauce and garnished with vegetable salad. Le Froid ( Cold Dishes ). ♦ Truite (Trout). A la Baron — Curled S shape, skinned, and masked with aspic, decorated with Montpellier butter, truffe, and tarragon, garnished with a salad of pointes, cucumber, and hard eggs in barquettes. A la Gourmet — Skinned and masked with green mayonnaise, dressed on a green decorated stand, and garnished with fonds filled with Grande Duchesse salad. _-L la Juice — Skinned and masked with mayonnaise containing a fine julienne of vegetables and truffe, decorated with tarragon, and garnished. A la Montpellier — Skinned and masked with Montpellier butter, decorated, and served on a bed of aspic. .4 la Nansen — Skinned and aspiced, decorated and dressed on a suitable ice stand, garnish with farced cucumber barquettes and aspic. *4 la Norvegienne — Skinned and masked with aspic, decorated with picked prawns, etc., dressed on a decorated stand and garnished with cucumber barquettes filled with puree of smoked salmon, cassolettes of beetroot and half tomatoes filled with shrimp salad. il la Rothschild — Skinned and aspiced, decorated with truffe, and garnished with small mousse of lobster and small chartreuse of vegetable, green mayonnaise a part. En Belle Vue — Skinned and placed in a cradle-shaped mould, aspiced and decorated, liquid aspic over to cover ; when set, turn out on a suitable stand and garnish. o42 The New Practical Cookery Guide. Pain de Truite Isabelle — Is a mousse of trout done in a crown-sliaped mould, served on a cushion stand, and garnished with aspic. Saumon (Salmon). A la Norvegienne — Prepared as Truite Norvegienne. A la Parisienne — Skinned and aspiced, decorated, and garnished with prawns or crayfish, tufts of pointes, hard eggs, and tomatoes filled with a salad of peas and carrots, Tartare sauce apart. A la Riga (Dame) — Masked with mayonnaise and aspic, decorated and garnished with cucumber cassolettes filled with puree of lobster, hard eggs filled with caviare and fonds, with Russian salad. Mayonnaise de Saumon — Neatly flaked salmon placed on seasoned bed of lettuce, masked with mavonnaise, decorated, hard eggs and cucumber round, etc. Mayonnaise of lobster, turbot, sole, etc., prepared the same way as salmon, the garnish and decoration to be varied accordingly.