The new practical cookery guide

Mignon — Shrimps, dice of fonds, peas, and creamed mayonnaise. Mikado — Dice of potatoes, fonds, prawns, beetroot, capers. Moderne — Julienne of celery, beetroot, ham, and truffe, mayonnaise, and decorated with eggs, etc. Monte Cristo — Potatoes, lobsters, truffe, and hard eggs, shredded lettuce round, tarragon and mayonnaise seasoning. Moscovite — As Russian salad, garnished with small cucumber cassolettes filled with caviare. Nassau — Escarole, celery, and tomatoes, creamed mayonnaise dressing. New London — Squares of tomatoes, pimentoes, potatoes, and celery, chopped hazel nuts over. Nigoise — Dice of tomatoes, potatoes, and French beans, garnished with capers, olives, and anchovy fillets, tarragon over, oil and vinegar seasoning. Ninon I. — Quarters of mandarines or oranges and lettuce, juice of lemon. Ninon TI. — Quarters of fonds, truffes, shrimps, oysters, cock’s kidneys, highly seasoned. Noemi — Chicken and crayfish tail, garnished with lettuce and chervil, seasoned with creamed crayfish coulis. Norfolk — Sliced tomatoes, cucumber, celery, pickles, and hard eggs, French salad dressing. Salades Varices. Opera — Julienne of chicken, tongue, celery, and truffe, sliced gherkins and cock’s kidneys round and asparagus pointes. Orientale — Potatoes, gambos, tomatoes, pimentoes, well seasoned. Orpheline — Sardines, sour apples, potatoes, chive in dressing. Paloise — Pointes, quarters of fonds, salsify, mint flavour. Panachee — French beans and haricot beans or flageolets salad. Parisienne I. — Moulded vegetable salad mixed with lobster, truffe. Parisienne II — Potatoes, sliced pot au feu beef, capers, fines herbes, anchovies, French dressing. Parmentier — Potato salad with chervil over. Piemontaise — Sliced potatoes and white truffe, anchovy essence and garlic flavour in dressing, decorated. Pieukerke — Julienne of chicken, pointes, truffe, and peas, lie mayonnaise, red and green peppers round. Poireaux — The white part of leeks, blanched in acidulated water, cut to nice pieces and mixed with salad dressing. Polonaise — Dice of carrots, turnips, potatoes, beetroot, hard egg, lie mayonnaise with horseradish flavour, tarragon, and chervil. Pomme cle Terre — Potato salad. Pompadour — Cauliflower, celeriac, potatoes, Ravigotte sauce. Portugaise — Tomatoes seasoned with chopped onions and fines herbes, oil, vinegar, etc. 374 The New Practical Cookery Guide. Prince de Galles — Lettuce, watercress, chervil, capers, fillets of sardines and pimentoes round. Provenqale — Tomatoes, artichoke fonds, cepes, anchovy fillets, olives, and capers. Rachel — Celery, potatoes, pointes, truffes, lie mayonnaise and decorated. Regence — Lamb’s tongue, celeriac, new potatoes, cucumber, decorated with pointes and lettuce. Regente — As Salade Opera, add cos lettuce. Reine Madge — Large halves of tomatoes, garnished with shredded lettuce and shrimps, salad dressing over and a sliced radish, cress round. Romaine — Cos lettuce salad. Russe I. — Mixed vegetables, tongue, truffe, smoked herrings, gherkins, anchovies, lie mayonnaise and dressed in tufts in timbale, hard eggs round. Russe II. — As above, mixed with aspic and set in an aspiced decorated mould. Salome — Oysters, shrimps, truffes, and pointes, lie pink mayonnaise. Salsifis — Julienne of cooked salsify salad. Sicillienne — Sliced potatoes and tomatoes, julienne of celery and fond round, tarragon over, French salad dressing. Sportsman — Smoked salmon, beetroot, hard eggs, and watercress, sharp dressing.