The new practical cookery guide

Milanaise — Cooked, dressed in timbales or small heaps, grated cheese over and gratines. Polonaise — Cooked, served in timbales or portions with chopped hard eggs, brown crumbs, parsley and butter over. Rebecca — As Frit. Villeroi — Each small bouquet separated and blanched, masked with Villeroi sauce ; when cold, egged and breadcrumbed and fried. Chou de Mer (Seakale) are first blanched in milk and water and juice of lemon, and served with various sauces, etc., as asparagus (hot). Choux de Bruxelle (Brussels Sprouts). A VAnglaise — Cooked in salted water and served with fresh butter over. Legumes (Vegetables). Au Marron — Blanched, and sauteed with butter and cooked chestnuts. Bonne Femme — Blanched, and sauteed with butter, served in timbales, chopped parsley over. Flamande — Is a puree of sprouts. Italienne — Blanched, and served with dissolved anchovy butter. Moderne — Blanched, mixed with Allemande sauce. Russe — Blanched, and stewed with sour cream, parsley, and sliced smoked sausages. Sautes — Blanched, and sauteed with butter. Viennoise — Cut in two, blanched, and stewed with butter, sugar, and consomme. ChoucroCte (Sauerkraut). A V Allemande — Braised with lard and goose fat, lie with lard, flour, and fried onions, chopped. Hongroise — Braised with lard, chopped onions, paprika, white wine, tomato puree, and smoked bacon. Russe — Braised with butter, onions, and sour cream. Choux Rouge (Red Cabbage). A V Allemande — Cut in strips and blanched, then braised with butter, chopped onions, cloves, and juniper berries. Alsacienne — Braised with lard, chopped onions, claret, a little sugar, and chestnuts. Bonne Femme — Braised with butter, tomatoes, and bacon. 396 The New Practical Cookery Guide. Hollandaise — Braised with butter and puree of sour apples. Busse — Braised with butter, onions, celery, and cloves. Valentienne — Braised with lard, consomme, onions, sour apples, sausages round. Choux Vert (Cabbage). A V Autrichienne — Blanched, chopped, and stewed with chopped onions, consomme, and sour cream. Bavaroise — Braised with lard, cumin flavour, onions, white wine, apples, bacon, and a little vinegar. Braises — Blanched partly and braised with carrots, onions, butter, and veal gravy. Farcis I. — Blanched, leaves separated and farced with sausage meat, fines herbes, and mushrooms, rolled or made into balls and braised with gravv and bacon. Farcis II. — Blanched whole, the inside removed and filled with riz au gras, wrapped in slices of fat bacon, tied, and braised with gravy. Lahoureur — Cut in large squares and sauteed with butter, chopped onions, and dice of bacon, good stock, and allowed to stew till done. Choux Rave (Celeriac). Au Jus — Cut oblong shape, blanched slightly, and braised with veal gravy. Bourgeoise — Cut in olive shape or halfmoon, stewed with butter, a little sugar, and veloute. Legumes ( Vegetables) . Creme — Cut in squares, blanched, and served with cream sauce. Gratin — Sliced and blanched, bechamel sauce, and grated cheese over and gratines. Russe — Cut in squares, blanched, and stewed with butter, finished with sour cream and parsley. Epinards (Spinach). Great care to be taken in preparing spinach, well picked and thoroughly cleaned in several waters, and blanched. Allemande — As Au Jus, add chopped and fried onions and browned crumbs. Au Jus — Finely chopped or sieved, seasoned, and mixed with good veal gravy.