Garfield — Cut in squares, fried and sauteed with butter, parsley. Georgette — Egg shape, scooped and blanched, filled with a salpicon nantua. Godard — Dauphine potato mixture egged and bread- crumbed and fried. Hongroise I. — Stewed with onions, paprika, and brown gravy. Hongroise II. — Sliced, sauteed, and mixed with paprika, chopped onions, tomatoes, and brown gravy. Indienne — Curried sautee potatoes mixed with little curry sauce. Italienne — Baked in skin, halved, scooped, and filled with rice au parmesan, and gratines. Laffitte — Duchesse mixture formed into finger shaped croquette, breadcrumbed and fried. Liard — Chipped potatoes. Liberte — Olive shaped, blanched, sauteed with butter, and served with light demiglace over. Lorrette — Daiq^hine mixture, formed croissant shape and fried. Lyonnaise — Sautes potatoes mixed with fried sliced onions and parsley. Macaire I. — Mashed with butter and fines herbes, flat croquette shape, and sauteed with butter. Macaire II. — Crushed cooked potatoes, sauteed with butter, golden colour. Pomme de Terre (Potatoes). 381 Mai re — Sliced cooked potatoes stewed with cream, butter and fines herbes over. Maria — Duchesse mixture, cheese over and gratines. Marquise — Duchesse mixture mixed with tomato pulp, piped as meringues, and baked. Menagere I. — Olive shaped, baked with onions and jus. Menagere II. — Potato croquettes mixed with chopped ham and onions. % Mignonnette — Are straw potatoes (pomme paille). Milanise I. — Sliced cold potatoes stewed with bechamel sauce. Milanaise II. — Baked in skin, scooped, mixed pulp with yolk and cream, refilled, cheese over, and gratines. Mireille I. — Sliced, cooked with butter, and mixed with julienne of fonds and truffe. Mireille II. — As pomraes gratines. Mirette — Cut in large dice, partly fried, and sauteed wfith butter, julienne of truffe and glaze, served in cocottes. Moncelet — Sautes potatoes mixed with julienne of truffe, and mushroom and glaze. Mont Dare — Mashed potatoes mixed with cream and parmesan, served in cocottes, pyramid shape, and gratines. Mousseline — Mashed potatoes mixed with butter and whipped cream, served in timbale, and lightly browned. Nana — Cut as julienne, and cooked in casserole as pomme Anna. Nannette — Sliced, sauteed with butter, and finished 382 The New Practical Cookery Guide. with chopped chive, parsley, and veal gravy, and baked. Ninette — As pomme Anna, with addition of cheese. Noisette — Olive shape, blanched, and sauteed with butter. Normande — -Cut in squares and stewed with chopped mint and leeks, and milk and butter, served in timbale, gratines. Orsini — Cut as Orsini bombe (two triangles inter- clutched), fried. Parisienne — Cut round with Parisian potato scoop, blanched, and sauteed with butter. Parmentier — Cut in dice, done in casserole with butter and parsley. Paysanne — Sliced and cooked with butter, dice of lean bacon, shredded lettuce and sorrel and parsley. Persillee — New potatoes a l’Anglaise, served with butter and parsley. Polonaise — Olive shape new potatoes, served with Polonaise butter, crumbs, and chopped parsley. Pont Neuf — Cut finger shape fried potatoes, pommes f rites. Portugaise — Rissolees potatoes served with sauteed tomatoes, fines herbes, and chopped onions. Provengale — Etuvee potatoes done with oil, chopped onions, garlic flavour, and fines herbes. 7 lissolee — Large olive shape, blanched, and browned with butter.

AI-modernized reading of the original text

Garfield — Cut in squares, fried and sauteed with butter, parsley. Georgette — Egg shape, scooped and blanched, filled with a salpicon nantua. Godard — Dauphine potato mixture egged and breadcrumbed and fried. Hongroise I. — Stewed with onions, paprika, and brown gravy. Hongroise II. — Sliced, sauteed, and mixed with paprika, chopped onions, tomatoes, and brown gravy. Indienne — Curried sautee potatoes mixed with little curry sauce. Italienne — Baked in skin, halved, scooped, and filled with rice au parmesan, and gratines. Laffitte — Duchesse mixture formed into finger shaped croquette, breadcrumbed and fried. Liard — Chipped potatoes. Liberte — Olive shaped, blanched, sauteed with butter, and served with light demiglace over. Lorrette — Dauphine mixture, formed croissant shape and fried. Lyonnaise — Sautes potatoes mixed with fried sliced onions and parsley. Macaire I. — Mashed with butter and fines herbes, flat croquette shape, and sauteed with butter. Macaire II. — Crushed cooked potatoes, sauteed with butter, golden colour. Pomme de Terre (Potatoes). 381 Mai re — Sliced cooked potatoes stewed with cream, butter and fines herbes over. Maria — Duchesse mixture, cheese over and gratines. Marquise — Duchesse mixture mixed with tomato pulp, piped as meringues, and baked. Menagere I. — Olive shaped, baked with onions and jus. Menagere II. — Potato croquettes mixed with chopped ham and onions. % Mignonnette — Are straw potatoes (pomme paille). Milanise I. — Sliced cold potatoes stewed with bechamel sauce. Milanaise II. — Baked in skin, scooped, mixed pulp with yolk and cream, refilled, cheese over, and gratines. Mireille I. — Sliced, cooked with butter, and mixed with julienne of fonds and truffe. Mireille II. — As pomraes gratines. Mirette — Cut in large dice, partly fried, and sauteed with butter, julienne of truffe and glaze, served in cocottes. Moncelet — Sautes potatoes mixed with julienne of truffe, and mushroom and glaze. Mont Dare — Mashed potatoes mixed with cream and parmesan, served in cocottes, pyramid shape, and gratines. Mousseline — Mashed potatoes mixed with butter and whipped cream, served in timbale, and lightly browned. Nana — Cut as julienne, and cooked in casserole as pomme Anna. Nannette — Sliced, sauteed with butter, and finished 382 The New Practical Cookery Guide. with chopped chive, parsley, and veal gravy, and baked. Ninette — As pomme Anna, with addition of cheese. Noisette — Olive shape, blanched, and sauteed with butter. Normande — -Cut in squares and stewed with chopped mint and leeks, and milk and butter, served in timbale, gratines. Orsini — Cut as Orsini bombe (two triangles interclutched), fried. Parisienne — Cut round with Parisian potato scoop, blanched, and sauteed with butter. Parmentier — Cut in dice, done in casserole with butter and parsley. Paysanne — Sliced and cooked with butter, dice of lean bacon, shredded lettuce and sorrel and parsley. Persillee — New potatoes a l’Anglaise, served with butter and parsley. Polonaise — Olive shape new potatoes, served with Polonaise butter, crumbs, and chopped parsley. Pont Neuf — Cut finger shape fried potatoes, pommes f rites. Portugaise — Rissolees potatoes served with sauteed tomatoes, fines herbes, and chopped onions. Provengale — Etuvee potatoes done with oil, chopped onions, garlic flavour, and fines herbes. 7 lissolee — Large olive shape, blanched, and browned with butter.

The new practical cookery guide