Daumont — Strong consomme, lie tapioca, garnished
with julienne of tongue and mushrooms.
Daujphine — Consomme garnished with printanier
roots, royal, and farced profiterolle.
De faisan — Pheasant consomme, sherry, julienne of
pheasant, and royal.
Demidoff — Chicken consomme, lie tapioca, garnished
with pearls of quenelles, carrots, turnips, truffes,
peas, chervil.
Deslignac — Chicken consomme, garnished with fines
herbes, royal, shredded lettuce, chervil.
Des quatres saisons — Consomme garnished with dice
of curried quenelles, cucumber, tomatoes, celery,
chervil.
Diablotin — Consomme served with devilled cheese
croutes.
Diane — Game consomme, Xeres wine, game quenelles,
and truffes.
Dietrich — Chicken consomme, garnished with veal
and spinach ravioles, julienne roots.
Diplomate — Chicken consomme, lie tapioca, garnished
with chicken and crayfish, sliced quenelles,
julienne of truffes.
Divette — Chicken consomme, garnished with small
round crayfish and smelt quenelles and truffes.
Doctoresse — Chicken consomme, garnished with light
royal and shredded leeks.
Don Carlos I. — Beef consomme, served with dice of
tomatoes, rice, royal, and chervil.
Consommes.
47
Don Carlos II. — Chicken consomme, garnished with
cubes of royal, pearls of carrots, turnips, and
shredded piinentoes.
Don Miguel — Grame consomme, garnished with game
quenelles and royal.
Doria I. — Chicken consomme, garnished with olive-
shaped pieces of cucumber, perles, chervil, and
profiterolles.
Doria II. — Strong consomme, lie tapioca, garnished
with chicken quenelles, royal, asparagus pointes.
D’ Orleans — Chicken consomme, lie tapioca, garnished
with chicken quenelles, tomato royal, peas, and
chervil.
Douglas — Rich beef consomme, garnished with dice
of braised sweetbreads, artichoke fonds,
jDointes, and chervil.
Dubarry I. — Strong consomme, garnished with cauli-
flower royal and small pieces of cooked
cauliflower.
Dubarry II. — Strong consomme, lie tapioca, garnished
with boiled rice and small pieces of cauliflower.
Dubourg — Chicken consomme, garnished with royal
cut fancy shape, peas, and chervil.
Due de York — G-ame consomme, marsala flavour,
garnished with game and truffe quenelles, royal,
and julienne of game.
Duferin — Fish consomme, slightly curried, garnished
with curried fish quenelles, rice, and julienne of
fillets of soles.
Dumont — Rich consomme, garnished with shredded
braised cabbage, julienne of mushrooms and
tongue.
48 The New Practical Cookery Guide.
Durham — Chicken consomme, garnished with green
fines herbes royal, red carrot royal, julienne of
chicken.
Duse — Chicken consomme, garnished with small
round tomato and chicken quenelles, pates de
genes.
Ecossais — Mutton consomme, served with blanched
pearl barley and dice of French beans.
Elizabeth — Chicken consomme, garnished with
julienne of artichoke fond, leeks, vermicelli ;
grated cheese separate.
En tasse — Consomme served in special consomme
cups, with or without garnish as desired.
Ephemeres — Chicken consomme, garnished with cubes
of carrots, asparagus pointes, peas, small cheese
eclairs.
Epicurien — Rich chicken consomme, garnished with
fresh cooked shredded almonds and chervil.
Epicurienne — Chicken consomme, garnished with
three-coloured quenelles, poached yolks of eggs,
chervil.
Fanchonnette — Chicken consomme, lie tapioca, served
with cubes of farced unsweetened pancakes.
Fausse tortue — Clear mock turtle, rich calf head
consomme, turtle herb flavour, sherry and
cayenne, served with pieces of calf’s head✪ Fausse tortue.
Page 23 · 1 recipe record 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
Daumont — Strong consomme, lie tapioca, garnished with julienne of tongue and mushrooms.
Dauphine — Consomme garnished with printanier roots, royal, and farced profiterolle.
De faisan — Pheasant consomme, sherry, julienne of pheasant, and royal.
Demidoff — Chicken consomme, lie tapioca, garnished with pearls of quenelles, carrots, turnips, truffes, peas, chervil.
Deslignac — Chicken consomme, garnished with fines herbes, royal, shredded lettuce, chervil.
Des quatres saisons — Consomme garnished with dice of curried quenelles, cucumber, tomatoes, celery, chervil.
Diablotin — Consomme served with devilled cheese croutes.
Diane — Game consomme, Xeres wine, game quenelles, and truffes.
Dietrich — Chicken consomme, garnished with veal and spinach ravioles, julienne roots.
Diplomate — Chicken consomme, lie tapioca, garnished with chicken and crayfish, sliced quenelles, julienne of truffes.
Divette — Chicken consomme, garnished with small round crayfish and smelt quenelles and truffes.
Doctoresse — Chicken consomme, garnished with light royal and shredded leeks.
Don Carlos I. — Beef consomme, served with dice of tomatoes, rice, royal, and chervil.
Consommes.
Don Carlos II. — Chicken consomme, garnished with cubes of royal, pearls of carrots, turnips, and shredded piinentoes.
Don Miguel — Game consomme, garnished with game quenelles and royal.
Doria I. — Chicken consomme, garnished with oliveshaped pieces of cucumber, perles, chervil, and profiterolles.
Doria II. — Strong consomme, lie tapioca, garnished with chicken quenelles, royal, asparagus pointes.
D’ Orleans — Chicken consomme, lie tapioca, garnished with chicken quenelles, tomato royal, peas, and chervil.
Douglas — Rich beef consomme, garnished with dice of braised sweetbreads, artichoke fonds, pointes, and chervil.
Dubarry I. — Strong consomme, garnished with cauliflower royal and small pieces of cooked cauliflower.
Dubarry II. — Strong consomme, lie tapioca, garnished with boiled rice and small pieces of cauliflower.
Dubourg — Chicken consomme, garnished with royal cut fancy shape, peas, and chervil.
Due de York — Game consomme, marsala flavour, garnished with game and truffe quenelles, royal, and julienne of game.
Duferin — Fish consomme, slightly curried, garnished with curried fish quenelles, rice, and julienne of fillets of soles.
Dumont — Rich consomme, garnished with shredded braised cabbage, julienne of mushrooms and tongue.
48 The New Practical Cookery Guide.
Durham — Chicken consomme, garnished with green fines herbes royal, red carrot royal, julienne of chicken.
Duse — Chicken consomme, garnished with small round tomato and chicken quenelles, pates de genes.
Ecossais — Mutton consomme, served with blanched pearl barley and dice of French beans.
Elizabeth — Chicken consomme, garnished with julienne of artichoke fond, leeks, vermicelli ; grated cheese separate.
En tasse — Consomme served in special consomme cups, with or without garnish as desired.
Ephemeres — Chicken consomme, garnished with cubes of carrots, asparagus pointes, peas, small cheese eclairs.
Epicurien — Rich chicken consomme, garnished with fresh cooked shredded almonds and chervil.
Epicurienne — Chicken consomme, garnished with three-coloured quenelles, poached yolks of eggs, chervil.
Fanchonnette — Chicken consomme, lie tapioca, served with cubes of farced unsweetened pancakes.
Fausse tortue — Clear mock turtle, rich calf head consomme, turtle herb flavour, sherry and cayenne, served with pieces of calf’s head.
Records on this page
Fausse tortue