The new practical cookery guide

Chatelaine I. — Chicken consomme, lie tapioca, served with soubise royal, chestnut quenelles cut in cubes. Chatelaine II. — Beef consomme, garnished with soubise royal, peas, and dice of French beans. Chesterfield — Strong beef consomme, turtle herb flavour, sherry, garnished with cubes of chicken royal. Chevreuse — Chicken consomme, lie semolina, and garnished with chicken quenelle, dice of trufle and chicken. Chiffonade I. — Chicken consomme, garnished with shredded lettuce, sorrel, and chervil. Chiffonade II. — Beef consomme, garnished with shredded lettuce, spinach, sorrel, dice of French beans, peas, asparagus pointes, and chervil. The New Practical Cookery Guide. Choiseul — Strong consomme, garnished with fancy cut royal and asparagus pointes. Choron — Game consomme, garnished with julienne of game, perles du nizam, pearls of carrots. Chowder — Fish consomme, garnished with dice of fried lean bacon, dice of potatoes, tomatoes, neat pieces of codfish, croutes soaked in milk and fried. Christiana — Rich consomme, garnished with chestnut royal, profiterolles, blanched cherries. Christophe Colombo — Rich consomme, lie arrowroot, highly seasoned, garnished with rings of tomato royal, peas. Clam — Fish consomme, made with clams, garnished with julienne of celery and dice of tomatoes. Clothilde — Beef consomme, garnished with fancy cut soubise royal. Cock-a-leekie — Special chicken consomme, served with shredded leeks cooked in the soup, rice, cooked prunes separate. Colbert — Strong consomme, served with printanier roots and poached eggs. Colombine — Chicken consomme, pigeon flavour, garnished with pearls of carrots, turnips, dice of French beans, julienne of pigeons, and poached pigeon’s eggs. Colombo — Chicken consomme, garnished with cream royal, tomato royal, cut fancy shape, chervil. Comina — Chicken consomme, served with threaded eggs (ceufs files). Comtesse I. — Chicken consomme, garnished with quenelles of chicken, royal, and shredded lettuce. Consommes . Comtesse II. — Chicken consomme, garnished with asparagus pointes, chicken quenelles (sliced), and decorated with truffe to imitate a countess crown, braised shredded lettuce lastly. Courbet — Rich consomme, garnished with cubes of royal, spaghetti, profiterolle, and chervil. Cowley — Mutton consomme, served with brunoise roots, pearl barley, and chervil. Crecy — Chicken consomme, garnished with puree of carrot royal, julienne of carrots, chervil. Cronies au pot — Rich marmite consomme, garnished with neatly cut vegetables cooked in the soup, chervil, and French bread croutons. Cucido — Beef and chicken consomme mixed, garnished with shredded cabbage cooked in the soup, Garbanzos peas, sliced smoked Spanish sausage, rice. Cultitateur — Beef consomme, with large cut brunoise roots and fried croutons. Cussy — Game consomme, garnished with game quenelles, chestnut royal, and julienne of truffe. Cyrano — Duck consomme, garnished with duck quenelles, cheese royal. Dame blanche — Chicken consomme, lie arrowroot, garnished with almond milk royal, julienne of chicken, and white of hard eggs. Danois — Strong beef consomme, duck flavour, garnished with duck quenelles, puree of artichoke royal, mushrooms. Dante — Beef consomme, pigeon flavour, garnished with small ravioles made with chicken puree, julienne of truffe and pigeon. 46 The Neiv Practical Cookery Guide. Darenberg — Chicken consomme, garnished with pearls of quenelles, carrots, turnips, peas, perles, chervil.