The new practical cookery guide

Favorite — Chicken consomme, lie tapioca, garnished with julienne of fonds, mushrooms, and celeriac. Fermiere I — Consomme served with julienne roots and vermicelli. Fermiere II. — Consomme served with paysanne roots slices of new potatoes, and chervil. Consommes. Filateur — Consomme with special fine vermicelli. Flamande — Beef consomme, garnished with sprouts, royal, peas, chervil. Flementine — Chicken consomme, garnished with chicken quenelle and shredded spinach. Fleur — Consomme garnished with fancy cut vegetables, rice, and chervil. Florador — Rich consomme, served with florador royal. Floreal — Chicken consomme, garnished with stars of carrots and turnips, peas, asparagus pointes, green pistachio quenelles cut in imitation of leaves, chervil. Florentine I. — Consomme garnished with spinach royal, julienne of tongue and chicken. Florentine II. — Consomme garnished with spinach royal, threaded eggs (oeufs files), rice ; grated cheese separate. Française — Chicken consomme, garnished with fancy chicken quenelles, shredded lettuce, and chervil. Frcincillon — Rich consomme, garnished with large round quenelles, poached yolks of eggs, chervil. Frankfurtoise — Beef consomme, juniper berry flavour, garnished with julienne of red cabbage, Frankfort sausages. Gallois — Chicken consomme, served with shredded leeks. Garbure — Beef consomme, with pay sanne roots, braised •cabbage cut in small squares, and cheese croutes. Garibaldi — Consomme served with pink and green royal. E The New Practical Cookery Guide. Gaulois — Chicken consomme, lie arrowroot, garnished with julienne of cock’s kidneys and cock’s comb, shredded chicken. George Sand — Fish consomme, garnished with crayfish or lobster quenelles, soft roe royal. Germaine — Consomme garnished with green pea royal, cubes of chicken quenelles, and chervil. Germinal — Beef consomme, tarragon flavour, garnished with quenelles containing tarragon and chervil, pointes, peas, and cut French beans. Girondine — Beef consomme, garnished with ham royal, julienne of carrots, salsify, toasted beef marrow croutes. Grande Duchesse — Chicken consomme, garnished with fancy chicken and truffe quenelles, rounds of chicken and tongue. Grenade — Beef consomme, garnished with tomato royal cut grenade shape, dice of tomatoes, and chervil. Grenouille — Fish consomme, garnished with frog’s leg quenelles and royal. Grimaldi — Beef consomme, garnished with julienne of celeriac, tomato royal, and chervil. Henry IV — Rich chicken consomme, garnished with croute-au-pot roots, large julienne of chicken, rice, chervil. Herculeen — Rich beef consomme, lie tapioca, garnished with brain royal, shredded chicken, chervil. Hongroise — Beef consomme, paprika, garnished with calf’s liver quenelles, dice of tomato. Consommes . Huitres — Fish consomme, oyster flavour, lie arrowroot, served with shredded sorrel and bearded oysters. Imperatrice — Chicken consomme, garnished with pointes royal, rice, chervil. Imperial I. — Chicken consomme, lie tapioca, garnished with rice, peas, julienne of cock’s comb and kidnevs, chervil. Imperial II. — Chicken consomme', garnished with sliced quenelles, sliced cock’s comb and kidneys, julienne of truffe and fonds. Indienne — Curried chicken consomme, served with cocoanut milk royal, rice. Infanta — Chicken consomme, garnished with tomato royal, peas, julienne of pimento, croutes of pain perdu. Infante I. — Consomme, lie arrowroot, served with farced profiterolles and chervil.