The new practical cookery guide

Dumas — Potatoes, beetroot, turnips, celery, seasoned with Dumas sauce. Duval — Julienne of truffe, fonds, green apples, celery, potatoes, pointes, mayonnaise dressing. Ecossaise — Salmon, cucumber, truffe over, and lettuce round. Emma — Tomatoes with cucumber round. Espagnol — Tomatoes, pimentoes, onion flavour, cucumber round. Faubourg — Celeriac, potatoes, and apples, creamed mayonnaise. Fin rie Siecle — Celeriac, pointes, fonds, chicory, beetroot, flageolets, peas, and hard eggs round. Flamanrie — Potatoes, escarole, smoked herring, hard eggs, chive. Florida — Pumpkin, lettuce, and sweet herbs. Fraises d V Americaine — Wood strawberries dressed on crisp lettuce leaves, seasoned with salt, pepper, and juice of lemon and cream. Franqaise — Lettuce, tarragon and chervil over, hard eggs round. B B 370 The New Practical Cookery Guide. Francillon — Potatoes, celery, mussels, macerated with white wine, truffe over. Franckfortoise - — Red cabbage, potatoes, beetroot, sour apples, hard eggs. Galloise — Blanched leeks, celery, and beetroot round. Gauloise — Fonds, potatoes, celeriac, mushrooms, mixed with mayonnaise, cock’s combs and kidneys round. Georgia — Julienne of potatoes, beetroot, sour apples, French beans, onion, smoked herring, well seasoned. Gobelin — Artichoke fonds, celeriac, mushrooms, pointes, crayfish tails, tarragon, mayonnaise seasoning. Grande Duchesse — A salad of macedoine of vegetables, gherkins, anchovy fillets, hard eggs, chervil, in mayonnaise. Grisconne — Julienne of celery and white chicken meat, French beans, capers, hard eggs, a few hazel nuts over. Haricots Verts — French beans salad. Henri IV. — Dice of new potatoes, smoked sardines, fines herbes. Hollandaise — Dutch potatoes, smoked salmon, chive, mayonnaise. Humbert — Tomatoes and pimentoes salad. Imperiale — Asparagus pointes, truffe, anchovy essence added in seasoning. Indianapolis — Dice of potatoes, beetroot, Lyons sausages, peas, anchovy fillets, olives, capers, hard eggs, mayonnaise. Salades Variees. Interlaken — Lozenges of potatoes, beetroot, sour apples, cucumber, well seasoned, watercress on top. Isabelle — Dice of celery, potatoes, mushrooms, fonds, seasoned, chopped chervil over. Italienne — Salad of mixed vegetables, anchovies, salami, hard eggs, and mayonnaise. Japonnaise I. — Potatoes, celery, mussels, macerated with champagne, lie mayonnaise, and chrysanthemum on top. Japonnaise II. — Dice of pine apple, tomatoes and crisp lettuce leaves round. Jardiniere — All vegetables in season, cut in cubes, garnished with potatoes, beetroot, and shredded lettuce. Jockey Club — Asparagus pointes, julienne of truffe, and mavonnaise. •/ Lackme — -Beetroot, rice and hard eggs, oil and juice of lemon, seasoning slightly curried. Laitue — Lettuce salad. Lorrette — Corn salad, beetroot, celery cut in strips, oil and vinegar seasoning, anchovy fillets and potatoes round. Mdche (de) — Corn salad. Margot — Celery, truffe, banana, curry flavour and oil and lemon juice seasoning. Marianne — Julienne of celeriac, potatoes, tongue, pimentoes, beetroot, mayonnaise seasoning, sliced truffe and tomatoes round. Marie Stuart — Celeriac, truffe, hard eggs, and lettuce, cream and vinegar seasoning, chervil over. b b 2 372 The New Practical Cookery Guide. * Mascotte — Pointes, plover’s egg, traffe and cock’s kidnevs sliced and crayfish tails, oil and vinegar seasoning. Mercedes — Julienne of chicory, celery, and beetroot, sliced tomatoes round, mayonnaise seasoning.