Bi 'ieux — Chicken consomme, garnished with green
royal, julienne of chicken and truffe, perles.
Consommes.
41
Brillat Savarin — G-ame consomme, woodcock flavour
predominating, garnished with woodcock and
truffle quenelles and julienne of celery.
Brisse — Rich consomme, garnished with green
vegetable royal, boiled rice, and chervil.
Britannia I. — Fish consomme, lie with tapioca,
garnished with lobster royal and julienne of
truffle.
Britannia II. — Chicken consomme', garnished with
foie gras quenelles, asparagus pointes, julienne
of truffles, tomato royal cut in triangles.
Brown — Chicken consomme, garnished with truffled
chicken quenelles, julienne of leeks, chervil.
Brunoise — Rich consomme, garnished with braised
vegetables cut in small dice, carrots, turnips,
leeks, celery, cabbage, onions, French beans,
and chervil.
Busega — Beef consomme, garnished with julienne of
cooked tripe and dice of tomatoes.
Calif ornie — Chicken consomme, garnished with
rounds of royal, julienne of carrots, leeks, and
chervil.
Camelia — Chicken consomme, lie, tapioca, garnished
with julienne of chicken, leeks, and green
peas. *
Cancalais — Fish consomme, slightly lie with arrow-
root, garnished with julienne of fillets of soles,
poached bearded oysters, and fish quenelles.
Capucine — Consomme, garnished with green spinach
royal, shredded chicken, and profiterolles.
Cardinal — Fish consomme, with tomato juice,
garnished with lobster quenelles.
42 The New Practiced CooJcery Guide.
Careme — Bich chicken consomme, garnished with
asparagus pointes, shredded lettuce, tarragon,
and chervil.
Carlton — Chicken consomme, lie with tapioca,
garnished with chicken and truffe quenelles,
royal, and profiterolles.
Carmelite — Fish consomme, thickened slightly with
arrowroot, garnished with fish quenelles, rice.
Carmen — Light consomme, with tomato juice, gar-
nished with dice of tomatoes, rice, pimentoes,
and chervil.
Carnegie — Chicken consomme, garnished with veal
ravioles, julienne of truffes, tarragon, and chervil.
Caroline — Chicken consomme, garnished with cream
of almond and rice royal, julienne of chicken,
boiled Carolina rice.
Castelane — Game consomme, with essence of wood-
cock, creamed lentils and woodcock royal,
julienne of woodcock.
Celestine I. — Chicken consomme, garnished with
julienne of thin cooked unsweetened pancakes.
Celestine II. — Chicken consomme, garnished with
boiled rice and farced profiterolles.
Celestine III . — Chicken consomme, garnished with
chicken and truffe farced, unsweetened pancakes
cut in rounds.
Chanceliere I. — Consomme*, garnished with green
pea royal, julienne of truffe, chicken, and mush-
rooms.
Clianceliire II. — Chicken consomme, garnished with
julienne of French beans, truffes, chicken, beet-
root, and mushrooms.
Consommes.
43
Chantilly — Chicken consomme, garnished with
cream royal cut in cubes, dice of chicken,
shredded lettuce, and chervil.
Charley — Consomme, served with small poached eggs,
asparagus pointes, and chervil.
Charolais — A clear oxtail soup, garnished with small
braised onions, cubes of carrots, turnips, and
farced cabbage leaves cut in cubes.
Chartreuse I. — Beef consomme, lie tapioca, served
with dice of tomatoes, spinach ravioles, foie
gras ravioles, and puree of mushroom ravioles,
dice of tomatoes.
Chartreuse II. — Beef consomme, with tomato juice,
served with a spinach royal, a foie gras royal,
and a mushroom royal, cut fancy shape.
Page 21
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
Bi 'ieux — Chicken consomme, garnished with green royal, julienne of chicken and truffe, perles.
Consommes.
Brillat Savarin — G-ame consomme, woodcock flavour predominating, garnished with woodcock and truffle quenelles and julienne of celery.
Brisse — Rich consomme, garnished with green vegetable royal, boiled rice, and chervil.
Britannia I. — Fish consomme, lie with tapioca, garnished with lobster royal and julienne of truffle.
Britannia II. — Chicken consomme', garnished with foie gras quenelles, asparagus pointes, julienne of truffles, tomato royal cut in triangles.
Brown — Chicken consomme, garnished with truffled chicken quenelles, julienne of leeks, chervil.
Brunoise — Rich consomme, garnished with braised vegetables cut in small dice, carrots, turnips, leeks, celery, cabbage, onions, French beans, and chervil.
Busega — Beef consomme, garnished with julienne of cooked tripe and dice of tomatoes.
Calif ornie — Chicken consomme, garnished with
rounds of royal, julienne of carrots, leeks, and chervil.
Camelia — Chicken consomme, lie, tapioca, garnished with julienne of chicken, leeks, and green peas. *
Cancalais — Fish consomme, slightly lie with arrowroot, garnished with julienne of fillets of soles, poached bearded oysters, and fish quenelles.
Capucine — Consomme, garnished with green spinach royal, shredded chicken, and profiterolles.
Cardinal — Fish consomme, with tomato juice, garnished with lobster quenelles.
42 The New Practical Cookery Guide.
Careme — Bich chicken consomme, garnished with asparagus pointes, shredded lettuce, tarragon, and chervil.
Carlton — Chicken consomme, lie with tapioca, garnished with chicken and truffe quenelles, royal, and profiterolles.
Carmelite — Fish consomme, thickened slightly with arrowroot, garnished with fish quenelles, rice.
Carmen — Light consomme, with tomato juice, garnished with dice of tomatoes, rice, pimentoes, and chervil.
Carnegie — Chicken consomme, garnished with veal ravioles, julienne of truffes, tarragon, and chervil.
Caroline — Chicken consomme, garnished with cream of almond and rice royal, julienne of chicken, boiled Carolina rice.
Castelane — Game consomme, with essence of woodcock, creamed lentils and woodcock royal, julienne of woodcock.
Celestine I. — Chicken consomme, garnished with julienne of thin cooked unsweetened pancakes.
Celestine II. — Chicken consomme, garnished with boiled rice and farced profiterolles.
Celestine III . — Chicken consomme, garnished with chicken and truffe farced, unsweetened pancakes cut in rounds.
Chanceliere I. — Consomme*, garnished with green pea royal, julienne of truffe, chicken, and mushrooms.
Clianceliire II. — Chicken consomme, garnished with julienne of French beans, truffes, chicken, beetroot, and mushrooms.
Consommes.
Chantilly — Chicken consomme, garnished with cream royal cut in cubes, dice of chicken, shredded lettuce, and chervil.
Charley — Consomme, served with small poached eggs, asparagus pointes, and chervil.
Charolais — A clear oxtail soup, garnished with small braised onions, cubes of carrots, turnips, and farced cabbage leaves cut in cubes.
Chartreuse I. — Beef consomme, lie tapioca, served with dice of tomatoes, spinach ravioles, foie gras ravioles, and puree of mushroom ravioles, dice of tomatoes.
Chartreuse II. — Beef consomme, with tomato juice, served with a spinach royal, a foie gras royal, and a mushroom royal, cut fancy shape.