Ayo bianco — Light consomme, garlic flavour, gar-
nished with shredded almonds, fried croutons.
Bagration — Fish consomme, garnished with strips of
fillets of soles.
Baron brisse — Ordinary consomme, garnished with
fancy cut carrots, turnips, royal, asparagus
pointes, and chervil.
Baronia — Mutton consomme, mint flavour, garnished
with peas, Indian corn, and semolina quenelles.
Baviere — Rich consomme, garnished with small
semolina dumplings.
Beigneuse — Rich consomme, garnished with farced
lettuce cut in cubes.
Belle fermiere — Strong consomme, garnished with
julienne of cabbages, dice of French beans,
Italian paste or nouille.
Belle Gabrielle — Chicken consomme, garnished wdt.h
small round chicken quenelles, dice of crayfish.
Belle ville — Ordinary consomme, garnished with
large brunoise roots, small sprouts, rice, and
quenelles.
Consommes.
39
Berchoux I. — Game consomme, served with julienne
of game and tongue.
Berchoux II. — Game consomme, served with game
and chestnut quenelles, julienne of truffes,
mushrooms.
Bergere — Ordinary consomme, lie tapioca, garnished
with asparagus pointes, sliced cepes, tarragon,
and chervil.
Berlinoise — Beef consomme, garnished with a savoury
pancake mixture, poured in the boiling con-
somme through a colander, simmered two
minutes✪ Berlinoise.
Berny — Ordinary consomme, served with dauphine
potatoes, mixed with chopped almonds and
truffles, made into small balls, and fried.
Bizet — Ordinary consomme garnished with jardiniere
roots, perles du nizam, cubes of truffes, and
chervil.
Bohemien — Chicken consomme, lie tapioca, served
with foie gras royal and profiterolles.
Boildieu — Chicken consomme, garnished with small
foie gras quenelles, chicken quenelles, truffe
quenelles, and shredded chicken.
Bonne femme — Ordinary consomme, with a paysanne
of onions, leeks, and potatoes cooked in it, toast.
Bonvalet — Strong con&omme, garnished with dice of
tongue, peas, and beef marrow on toast✪ Bonvalet.
Borscht — Rich beef and duck consomme, flavoured
with aromatic herbs, and coloured with fresh
beetroot juice, garnished with j ulienne of beetroot,
leeks, onions, parsley roots, cabbage, sauteed in
butter and cooked with consomme, dice of the
The New Practical Cookery Guide.
40
beef and blanched streaky bacon, and slices of
smoked sausages, chopped fennel and parsley,
sour cream served with it, and a plate of small
croutes made of puff paste and puree of duck✪ Borscht.
Borschtock — Rich consomme, highly flavoured with
duck, beetroot juice, and cayenne.
Bouchere — Strong consomme, marmite, served with
small balls of braised cabbage and beef marrow
on toast.
Bouquetiere — Chicken consomme, garnished with peas,
pointes, French beans, carrots, turnip, chervil.
Bourbon — Rich consomme, garnished with slices of
round chicken quenelles, decorated with truffes
to imitate a fleur de lys, a few perles du nizam,
and chervil.
Bourdaloue — Chicken consomme, garnished with four
different kinds of royal: (1) With puree of
haricot beans and tomatoes. (2) With chicken
and cream. (3) With spinach and asparagus.
(4) Carrots.
Bourcjeoise — Rich consomme, garnished with fancy
cut carrot, turnips, and French beans, chervil.
Braganza — Chicken consomme, garnished with
perles, cubes of cucumber, and three-coloured
royal.
Bresilien — Beef consomme, garnished with julienne
roots and boiled rice.
Bretonne — Ordinary consomme, garnished with
julienne of leeks, celery, mushrooms, and
chervil.
Page 20 · 3 recipe records 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
Ayo bianco — Light consomme, garlic flavour, garnished with shredded almonds, fried croutons.
Bagration — Fish consomme, garnished with strips of fillets of soles.
Baron brisse — Ordinary consomme, garnished with fancy cut carrots, turnips, royal, asparagus pointes, and chervil.
Baronia — Mutton consomme, mint flavour, garnished with peas, Indian corn, and semolina quenelles.
Baviere — Rich consomme, garnished with small semolina dumplings.
Beigneuse — Rich consomme, garnished with farced lettuce cut in cubes.
Belle fermiere — Strong consomme, garnished with julienne of cabbages, dice of French beans, Italian paste or nouille.
Belle Gabrielle — Chicken consomme, garnished with small round chicken quenelles, dice of crayfish.
Belle ville — Ordinary consomme, garnished with large brunoise roots, small sprouts, rice, and quenelles.
Consommes.
Berchoux I. — Game consomme, served with julienne of game and tongue.
Berchoux II. — Game consomme, served with game and chestnut quenelles, julienne of truffes, mushrooms.
Bergere — Ordinary consomme, lie tapioca, garnished with asparagus pointes, sliced cepes, tarragon, and chervil.
Berlinoise — Beef consomme, garnished with a savoury pancake mixture, poured in the boiling consomme through a colander, simmered two minutes.
Berny — Ordinary consomme, served with dauphine potatoes, mixed with chopped almonds and truffles, made into small balls, and fried.
Bizet — Ordinary consomme garnished with jardiniere roots, perles du nizam, cubes of truffes, and chervil.
Bohemien — Chicken consomme, lie tapioca, served with foie gras royal and profiterolles.
Boildieu — Chicken consomme, garnished with small foie gras quenelles, chicken quenelles, truffe quenelles, and shredded chicken.
Bonne femme — Ordinary consomme, with a paysanne of onions, leeks, and potatoes cooked in it, toast.
Bonvalet — Strong consomme, garnished with dice of tongue, peas, and beef marrow on toast.
Borscht — Rich beef and duck consomme, flavoured with aromatic herbs, and coloured with fresh beetroot juice, garnished with j ulienne of beetroot, leeks, onions, parsley roots, cabbage, sauteed in butter and cooked with consomme, dice of the
The New Practical Cookery Guide.
beef and blanched streaky bacon, and slices of smoked sausages, chopped fennel and parsley, sour cream served with it, and a plate of small croutes made of puff paste and puree of duck.
Borschtock — Rich consomme, highly flavoured with duck, beetroot juice, and cayenne.
Bouchere — Strong consomme, marmite, served with small balls of braised cabbage and beef marrow on toast.
Bouquetiere — Chicken consomme, garnished with peas, pointes, French beans, carrots, turnip, chervil.
Bourbon — Rich consomme, garnished with slices of round chicken quenelles, decorated with truffes to imitate a fleur de lys, a few perles du nizam, and chervil.
Bourdaloue — Chicken consomme, garnished with four different kinds of royal: (1) With puree of haricot beans and tomatoes. (2) With chicken and cream. (3) With spinach and asparagus. (4) Carrots.
Bourcjeoise — Rich consomme, garnished with fancy cut carrot, turnips, and French beans, chervil.
Braganza — Chicken consomme, garnished with perles, cubes of cucumber, and three-coloured royal.
Bresilien — Beef consomme, garnished with julienne roots and boiled rice.
Bretonne — Ordinary consomme, garnished with julienne of leeks, celery, mushrooms, and chervil.
Records on this page
BerlinoiseBonvaletBorscht