Riche — Cut in quarters, cooked in casserole with
butter.
Robert — Puchesse potatoes mixed with chive and
fines herbes.
Pomme de Terre (Potatoes). 383
Rosette — Half Duchesse and half Marquise mixture,
piped as a rose and baked.
Roxelane — Masked potatoes mixed with yolks, cream,
and whipped whites of eggs, baked in tartlets or
cocottes, with chopped truffe on top.
Russe — Sliced and arranged in layers in a buttered
timbale, with soft roe, ham, and moistened with
a light pancake mixture, cheese on top, and
gratines.
St. Florentine — Croquette potatoes, with chopped
ham and tongue, crumbed with vermicelli and
fried.
Sardanaise — Thick sliced sautes potatoes and sliced
truffe.
Sautes — Sliced cold potatoes sauteed with butter,
chopped parsley.
Savoie — Lyonnaise potatoes with the addition of
sliced fried pork sausages.
Savoyarde — Thinly sliced potatoes placed in a gratine
dish with grated cheese, salt and pepper, moistened
with consomme, little cream and cheese over, and
baked.
Schneider— Square cut potatoes stewed with con-
somme, highly seasoned, glaze, and parsley.
Soufflee — Dutch potatoes cut an eighth of an inch
thick and fried, plunged lastly in boiling hot
fat to souffle them.
Surprise — Baked, cut in halves and scooped, filled
with various salpicon, a kidney or small bird,
etc., replace the halves together, glazed over
and served.
384
The New Practical Cookery Guide.
Suzette — Large egg shape, baked and scooped, filled
with pulp mixed with cream, chopped ham,
chicken, and truffe, refilled and gratines.
Turque — Thickly sliced and cooked with oil, dressed
in a bordure of rice a la Turque, curry sauce
over.
Varsovienne — Duchesse potato mixture wrapped in
blanched cabbage leaves size of an egg, and
braised with butter.
Vauban — Cut in dice and fried in olive oil.
Yiennoise — Duchesse mixture with paprika, form
Vienna loaf shape, sieved egg over, and baked.
Voisin — As pomme Anna, with chopped onion and
cheese.
Windsor — Olive shape, blanched, sauteed with butter,
and mixed with julienne of mushrooms.
Yvette — As pomme Anna, baked in small moulds.
LEGUMES (VEGETABLES).
Asperges (Asparagus).
Should be scraped and thoroughly well washed,
tied in- suitable size bundles, and cooked in boiling
salted water. In some cases the tips (or pointes)
only are cooked, in which case it is used for
garnishing.
A V Espagnole — Served with small poached yolks of
eggs and vinaigrette sauce.
Flamande — Served with chopped hard yolks of eggs
on the tips, oiled butter in boat.
Legumes ( Vegetables) .
385
Frappee — Served cold on pounded ice and cold
mousseline sauce.
Genevoise — The tips sprinkled with Parmesan cheese,
and noisette butter.
Italienne — Served with oiled butter and cheese over
tips, and gratines.
Maltaise — Served with Maltaise sauce.
Milanaise — As Italienne, with Parmesan cheese.
Mornay — Served with Mornay sauce and cheese over
tips, and gratines.
Nigoise — Served cold with G-ribiche sauce.
Parisienne — Served with Divine sauce.
Piemontaise — Served with cream sauce on the tips
Piemont truffle and cheese over, and gratines.
Polonaise — Served with Polonaise butter over
(crumbs, chopped hard eggs, and parsley) .
Royale — Serve with hot mousseline sauce (the
Victoria asparagus is used).
Siberienne — Served cold on a block of ice, vinaigrette
sauce.
Suisse — The tips stewed with cream, Gruyere cheese
over, and gratines.
Aubergines (Egg Plant). ✪ Italienne
Page 146 · 1 recipe record on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Riche — Cut in quarters, cooked in casserole with butter.
Robert — Duchesse potatoes mixed with chive and fines herbes.
Pomme de Terre (Potatoes). 383
Rosette — Half Duchesse and half Marquise mixture, piped as a rose and baked.
Roxelane — Masked potatoes mixed with yolks, cream, and whipped whites of eggs, baked in tartlets or cocottes, with chopped truffe on top.
Russe — Sliced and arranged in layers in a buttered timbale, with soft roe, ham, and moistened with a light pancake mixture, cheese on top, and gratines.
St. Florentine — Croquette potatoes, with chopped ham and tongue, crumbed with vermicelli and fried.
Sardanaise — Thick sliced sautes potatoes and sliced truffe.
Sautes — Sliced cold potatoes sauteed with butter, chopped parsley.
Savoie — Lyonnaise potatoes with the addition of sliced fried pork sausages.
Savoyarde — Thinly sliced potatoes placed in a gratine dish with grated cheese, salt and pepper, moistened with consomme, little cream and cheese over, and baked.
Schneider— Square cut potatoes stewed with consomme, highly seasoned, glaze, and parsley.
Soufflee — Dutch potatoes cut an eighth of an inch thick and fried, plunged lastly in boiling hot fat to souffle them.
Surprise — Baked, cut in halves and scooped, filled with various salpicon, a kidney or small bird, etc., replace the halves together, glazed over and served.
The New Practical Cookery Guide.
Suzette — Large egg shape, baked and scooped, filled with pulp mixed with cream, chopped ham, chicken, and truffe, refilled and gratines.
Turque — Thickly sliced and cooked with oil, dressed in a bordure of rice a la Turque, curry sauce over.
Varsovienne — Duchesse potato mixture wrapped in blanched cabbage leaves size of an egg, and braised with butter.
Vauban — Cut in dice and fried in olive oil.
Viennoise — Duchesse mixture with paprika, form Vienna loaf shape, sieved egg over, and baked. Voisin — As pomme Anna, with chopped onion and cheese.
Windsor — Olive shape, blanched, sauteed with butter, and mixed with julienne of mushrooms.
Yvette — As pomme Anna, baked in small moulds.
LEGUMES (VEGETABLES).
Asperges (Asparagus).
Should be scraped and thoroughly well washed, tied in- suitable size bundles, and cooked in boiling salted water. In some cases the tips (or pointes) only are cooked, in which case it is used for garnishing.
A V Espagnole — Served with small poached yolks of eggs and vinaigrette sauce.
Flamande — Served with chopped hard yolks of eggs on the tips, oiled butter in boat.
Legumes ( Vegetables) .
Frappee — Served cold on pounded ice and cold mousseline sauce.
Genevoise — The tips sprinkled with Parmesan cheese, and noisette butter.
Italienne — Served with oiled butter and cheese over tips, and gratines.
Maltaise — Served with Maltaise sauce.
Milanaise — As Italienne, with Parmesan cheese.
Mornay — Served with Mornay sauce and cheese over tips, and gratines.
Nigoise — Served cold with G-ribiche sauce.
Parisienne — Served with Divine sauce.
Piemontaise — Served with cream sauce on the tips Piemont truffle and cheese over, and gratines.
Polonaise — Served with Polonaise butter over (crumbs, chopped hard eggs, and parsley) .
Royale — Serve with hot mousseline sauce (the Victoria asparagus is used).
Siberienne — Served cold on a block of ice, vinaigrette sauce.
Suisse — The tips stewed with cream, Gruyere cheese over, and gratines.
Aubergines (Egg Plant).
Records on this page
Italienne