The new practical cookery guide

A V Andalouse — Farced with the chopped pulp, tomatoes, crumbs and fines herbes and pimentoes Algerienne — Farced with minced mutton, tomato sauce over. Americaine — Farced with chopped onions, mushrooms, tomatoes, and breadcrumbs, tomato sauce over, and gratines. c c 386 The Neiv Practical Cookery Guide. Chatelaine — Farced with d’Uxelle mixed with chopped truffe, chicken, and tongue, and gratines. Egyptienne — Farced with d’Uxelle, gratines, tomato sauce round. Frite — Sliced half -inch thick, floured and fried, or dipped in batter and fried. Grillees — Cut in halves lengthwise, marinated in oil, salt and pepper, and grilled. Napolitaine — Sliced, arranged with layers of sliced tomatoes and parmesan, and gratincs. Parisienne — Farced with d’Uxelle and chopped ham, braised, and a piece of beef marrow on top. Provengale — Farced with d’Uxelle and chopped tomatoes, garlic flavour, braised, tomato sauce round. St. Jean — Cut cassolette shape and farced with puree of chicken and veloute, cheese over, and gratines. Turque I. — Sliced and fried in batter or egged and breadcrumbed and fried. Turque II. — Sliced and farced with minced mutton, rice, and fines herbes, fried rings of onions round . Artichaud (Green or Globe Artichoke). A la Barigoule — Blanched and inside hay removed, farced with d’Uxelle, braised with demiglace. Bordelaise — The fond or bottom farced with a mix ture of chopped onions, ham, and parsley, and braised, demiglace. Legumes (Vegetables). Boulanger e — Blanched and inside liay removed, farced with sausage meat, wrapped in short paste, and baked. Cavour — The fond blanched, butter and cheese over, and gratine, chopped hard yolks of eggs and parsley over. Clamart — The fonds cooked in casserole with green I>eas and new carrots, lie butter and cream. Colbert — Two fonds garnished with d’Uxelle between, egged and breadcrumbed and fried, Colbert sauce round. Cussy — The fonds farced with foie gras and truffle, masked with Villeroy sauce ; when cold egged and breadcrumbed and fried. Dietrich — The fonds cut in quarters and stewed, served in bordure of risotto with sauce veloute. Flamande — Blanched fonds served with new carrots, lie Allemande sauce. Florentine — The fond filled with spinach, Mornay sauce over, and gratines. Gastronome — Fond braised with jus, filled with salpicon of mushroom and truffle, Mornay sauce over, and gratines. Grecque — Blanched, inside hay removed, and braised with oil, white wine, button onions, and tomatoes, served hot or cold. Italienne — Cut in quarters, egged and breadcrumbed, and fried, Italienne sauce apart. Lyonnaise — Blanched, cut in quarters, and braised with sliced onions, white wine and butter, served with thickened liquor and parsley. c c 2 388 The New Practical Cookery Guide. Ma.raichere — Cooked in casserole with onions, tomatoes, new potatoes, and sorrel, garlic flavour, and white wine. Milanaise — Blanched fond filled with risotto aux tomates, mixed with fine julienne of truffe and ham, crumbs, and gratine. Mornay — Fonds masked with Mornay sauce, and gratines. Parisienne — Blanched fonds, filled with d’Uxelle maigre, and braised. Paysanne — Cut in quarters and braised in casserole with onions, dice of bacon, and potatoes. Poulette — Blanched fonds cut in quarters, served with poulette sauce. Provençale — Blanched, inside hay removed, braised with oil, peas, and shredded lettuce.