Stetson — Julienne of fonds, celery, pineapple, a few pimentoes, peas and balls of tomatoes round. Straganoff — Julienne of carrots, truffe, and cepes, green peas and quarters of lapwing’s eggs round, highly seasoned. Salades Variees. 375 Suedoise — Pickled herrings, cooked salt beef, sour apples, potatoes, gherkins, olives, and capers, lie Tartare sauce✪ Suedoise. Suzette — Julienne of fonds, truffe, and pointes, fines herbes. TJi ■these — Julienne of celery and sour apples, lie creamed mayonnaise and juice of lemon. Tomcite — Tomato salad. Tourcingelle I. — French beans, flageolets, and potatoes, lie mayonnaise. Tourangelle II. — Julienne of celery, potatoes, endives, sour apple, lie mayonnaise. Tredirne — Crayfish tails, blanched and bearded oysters, and asparagus pointes in equal quantity, lie with creamed mayonnaise and anchovy essence✪ Tredirne. Tijrolienne — Beetroot, sour apples, hard eggs, and French beans, seasoned separately and served in tufts. Victoria — As Danicheff salad, lie with pink mayon- naise. Villa — Fine julienne of raw celeriac seasoned with salt, pepper, English mustard, cream, and juice of lemon. Waldimir — Cooked salmon, sterlet, crayfish, smoked herrings, olives, and cucumber, lie with mayon- naise and grated horseradish and French mustard, plover’s eggs round. Waldorf — Celeriac and russet apples seasoned with mayonnaise, chopped walnuts over✪ Waldorf. Windsor — Julienne of chicken, celery, tongue, truffe, and piccalilli, lie mayonnaise. 376 The New Practical Cookery Guide. POMME DE TERRE (POTATOES). A V Alhuf era — Parisian cut potatoes blanched and stewed with Albufera sauce, served in timbales. Alsacienne — Large noisette shape boiled potatoes, served with fried chopped onions and parsley over. Anna — Thin sliced potatoes (as chips) baked in mould or casserole with butter, browned. Annette — As Anna, add chopped onions and cheese. Ardennaise- — Egg shaped, scooped and filled with a puree of chicken, ham, and fines herbes, browned. Au Four — Baked with bacon fat and onion flavour. Baloise — Sliced potatoes sauteed with butter, golden colour, and served in timbales. Bartholy — Equal size new potatoes blanched and sauteed with butter till done, add veal glaze lastly. Bataille — Are French fried potatoes cut rather small, served crisp, seasoned with salt and mignonette pepper. Bayonnaise — Mashed potatoes mixed with chopped ham, eschalots, and parsley and browned. Bengal — Mashed potatoes mixed with Bengal chutney and lightly browned. Bernoise — Cut in half-inch squares, blanched and sauteed with butter till brown, served with fines herbes over. Berny — Duchesse potato mixture mixed with chopped truffe, apricot shaped, breadcrumbs and fried (a few ground almonds are added to the crumbs) . Pomme de Terre (Potatoes). 377 Berrichonne — Parisienne potatoes served with fried chopped onions and fines herbes and dice of lean bacon. Beurre ( au ) — Olive shaped, cooked in casserole with butter. Bignonne — Egg shaped, scooped, blanched, filled with farce and baked, served with jus lie. Bonnefemme — Sliced and stewedwith shredded lettuce, cream, and parsley. Bordelaise — Saute potatoes mixed with fried chopped onions and fines herbes. Boulangere I. — Oval shaped or sliced and baked with sliced onions. Boulangere II. — Thickly sliced and baked with a layer of sliced tomatoes and onions and a little gravy. Bourgeoise — Olive shaped, stewed with brown gravy or demiglace and sliced onions.

AI-modernized reading of the original text

Stetson — Julienne of fonds, celery, pineapple, a few pimentoes, peas and balls of tomatoes round. Straganoff — Julienne of carrots, truffe, and cepes, green peas and quarters of lapwing’s eggs round, highly seasoned. Salades Variees. Suedoise — Pickled herrings, cooked salt beef, sour apples, potatoes, gherkins, olives, and capers, lie Tartare sauce. Suzette — Julienne of fonds, truffe, and pointes, fines herbes. Thiese — Julienne of celery and sour apples, lie creamed mayonnaise and juice of lemon. Tomcite — Tomato salad. Tourcingelle I. — French beans, flageolets, and potatoes, lie mayonnaise. Tourangelle II. — Julienne of celery, potatoes, endives, sour apple, lie mayonnaise. Tredirne — Crayfish tails, blanched and bearded oysters, and asparagus pointes in equal quantity, lie with creamed mayonnaise and anchovy essence. Tijrolienne — Beetroot, sour apples, hard eggs, and French beans, seasoned separately and served in tufts. Victoria — As Danicheff salad, lie with pink mayonnaise. Villa — Fine julienne of raw celeriac seasoned with salt, pepper, English mustard, cream, and juice of lemon. Waldimir — Cooked salmon, sterlet, crayfish, smoked herrings, olives, and cucumber, lie with mayonnaise and grated horseradish and French mustard, plover’s eggs round. Waldorf — Celeriac and russet apples seasoned with mayonnaise, chopped walnuts over. Windsor — Julienne of chicken, celery, tongue, truffe, and piccalilli, lie mayonnaise. The New Practical Cookery Guide. POMME DE TERRE (POTATOES). A V Alhuf era — Parisian cut potatoes blanched and stewed with Albufera sauce, served in timbales. Alsacienne — Large noisette shape boiled potatoes, served with fried chopped onions and parsley over. Anna — Thin sliced potatoes (as chips) baked in mould or casserole with butter, browned. Annette — As Anna, add chopped onions and cheese. Ardennaise- — Egg shaped, scooped and filled with a puree of chicken, ham, and fines herbes, browned. Au Four — Baked with bacon fat and onion flavour. Baloise — Sliced potatoes sauteed with butter, golden colour, and served in timbales. Bartholy — Equal size new potatoes blanched and sauteed with butter till done, add veal glaze lastly. Bataille — Are French fried potatoes cut rather small, served crisp, seasoned with salt and mignonette pepper. Bayonnaise — Mashed potatoes mixed with chopped ham, eschalots, and parsley and browned. Bengal — Mashed potatoes mixed with Bengal chutney and lightly browned. Bernoise — Cut in half-inch squares, blanched and sauteed with butter till brown, served with fines herbes over. Berny — Duchesse potato mixture mixed with chopped truffe, apricot shaped, breadcrumbs and fried (a few ground almonds are added to the crumbs) . Pomme de Terre (Potatoes). 377 Berrichonne — Parisienne potatoes served with fried chopped onions and fines herbes and dice of lean bacon. Beurre ( au ) — Olive shaped, cooked in casserole with butter. Bignonne — Egg shaped, scooped, blanched, filled with farce and baked, served with jus lie. Bonnefemme — Sliced and stewedwith shredded lettuce, cream, and parsley. Bordelaise — Saute potatoes mixed with fried chopped onions and fines herbes. Boulangere I. — Oval shaped or sliced and baked with sliced onions. Boulangere II. — Thickly sliced and baked with a layer of sliced tomatoes and onions and a little gravy. Bourgeoise — Olive shaped, stewed with brown gravy or demiglace and sliced onions.

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