Infante II. — Rich consomme, served with croutes, masked with puree of chicken, foie gras, and gratines. Irma — Chicken consomme, garnished with pointes, curried quenelles, julienne of mushrooms. Italienne — Consomme garnished with macaroni, tomato royal, spinach royal ; cheese separate. Jacqueline — Chicken consomme, garnished with fancy cut royal, pearls of peas, pointes, rice, chervil. Jardiniere — Rich consomme, served with cubes of vegetables. Jenny Lind — Grame consomme, garnished with julienne of mushroom and game. e 2 52 The New Practical Cookery Guide. Jockey Club — Beef consomme, garnished with large rounds of pink, yellow, and green royal. Johor e — Carried chicken consomme, served with curried royal, shredded chicken, and rice. Joinville — Chicken consomme, garnished with carrots royal, cream royal, and peas royal in cubes. Jouvencale — Beef consomme, garnished with farced lettuce rolled and cut in even pieces, crecy and cheese croutes, gratines, Juanita — Chicken consomme, garnished with cream of rice, royal dice of tomatoes, sieved hard yolks of eggs. Judic — Rich chicken consomme, served with braised lettuce cut to neat pieces, quenelles, truffe, chervil. Jidienne — Rich consomme, garnished with all vegetables in season cut in fine strips an inch long, braised, chervil. Juliette— Chicken consomme, garnished with small round chicken quenelles, green royal, julienne of hard white of egg. Kale brosse — Beef soup, made with ox cheek, cabbage, and oatmeal. Kalia — Chicken consomme, flavoured with agoursis (Russian cucumber), garnished with julienne of celery, parsley roots, and chicken. Kapriva — Consomme served with shredded garden nettles, sorrel, Russian pancakes, smoked sausages ; sour cream separate. Kapustinak — Beef consomme, served with braised cabbage, dice of pickled pork ; sour cream separate. Consommes. 53 Kisseleff- — Chicken and veal consomme, garnished with julienne of carrots, cabbage, leeks, celery, chicken, and shredded lettuce. Kouscous — Rich, highly seasoned consomme, served with paysanne roots and Italian ravioles. Krupnick — Chicken consomme, served with pearl barley, large brunoise roots, dice of chicken. Kursall — Beef consomme, served with printanier roots and lettuce. Lady Morgan — Fish consomme, oyster flavour, garnished with fish and crayfish quenelles (pink), julienne of sole, truffe, mushrooms, bearded oysters, and crayfish cut in dice. Laffite— Chicken consomme garnished with financiere garnish neatly cut, madeira. Leberknodl — Beef consomme, served with calf’s liver quenelles. Leon XIII. — Beef consomme, lie arrowroot, garnished with small crosses made of royal, form of papal tiara. Leopold — Beef consomme, lie semolina, garnished with shredded lettuce, sorrel, and chervil. Londonderry — Pheasant consomme, garnished with fancy pheasant quenelles, peas, and julienne of pheasant. Lord Maire — Chicken consomme, lie arrowroot, garnished with giblets, barley, chervil. Lord Marcus — Strong chieken and veal consomme, lie yolks and cream, garnished with dice of cucumber, shredded lettuce, chervil. Lorette — Chicken consomme, pimento flavour, garnished with julienne of celery, tiny Loretto potatoes. 54 The New Practical Cookery Guide. Lyonnaise — Beef consomme, garnished with glazed button onions, dice of fonds, chervil. Macdonald — Beef consomme, garnished with brain royal, dice of cucumber, spinach ravioles.

AI-modernized reading of the original text

Infante II. — Rich consomme, served with croutes, masked with puree of chicken, foie gras, and gratines. Irma — Chicken consomme, garnished with pointes, curried quenelles, julienne of mushrooms. Italienne — Consomme garnished with macaroni, tomato royal, spinach royal ; cheese separate. Jacqueline — Chicken consomme, garnished with fancy cut royal, pearls of peas, pointes, rice, chervil. Jardiniere — Rich consomme, served with cubes of vegetables. Jenny Lind — Grame consomme, garnished with julienne of mushroom and game. e 2 52 The New Practical Cookery Guide. Jockey Club — Beef consomme, garnished with large rounds of pink, yellow, and green royal. Johore — Curried chicken consomme, served with curried royal, shredded chicken, and rice. Joinville — Chicken consomme, garnished with carrots royal, cream royal, and peas royal in cubes. Jouvencale — Beef consomme, garnished with farced lettuce rolled and cut in even pieces, crecy and cheese croutes, gratines, Juanita — Chicken consomme, garnished with cream of rice, royal dice of tomatoes, sieved hard yolks of eggs. Judic — Rich chicken consomme, served with braised lettuce cut to neat pieces, quenelles, truffe, chervil. Julienne — Rich consomme, garnished with all vegetables in season cut in fine strips an inch long, braised, chervil. Juliette— Chicken consomme, garnished with small round chicken quenelles, green royal, julienne of hard white of egg. Kale brosse — Beef soup, made with ox cheek, cabbage, and oatmeal. Kalia — Chicken consomme, flavoured with agoursis (Russian cucumber), garnished with julienne of celery, parsley roots, and chicken. Kapriva — Consomme served with shredded garden nettles, sorrel, Russian pancakes, smoked sausages ; sour cream separate. Kapustinak — Beef consomme, served with braised cabbage, dice of pickled pork ; sour cream separate. Consommes. Kisseleff- — Chicken and veal consomme, garnished with julienne of carrots, cabbage, leeks, celery, chicken, and shredded lettuce. Kouscous — Rich, highly seasoned consomme, served with paysanne roots and Italian ravioles. Krupnick — Chicken consomme, served with pearl barley, large brunoise roots, dice of chicken. Kursall — Beef consomme, served with printanier roots and lettuce. Lady Morgan — Fish consomme, oyster flavour, garnished with fish and crayfish quenelles (pink), julienne of sole, truffe, mushrooms, bearded oysters, and crayfish cut in dice. Laffite— Chicken consomme garnished with financiere garnish neatly cut, madeira. Leberknodl — Beef consomme, served with calf’s liver quenelles. Leon XIII. — Beef consomme, lie arrowroot, garnished with small crosses made of royal, form of papal tiara. Leopold — Beef consomme, lie semolina, garnished with shredded lettuce, sorrel, and chervil. Londonderry — Pheasant consomme, garnished with fancy pheasant quenelles, peas, and julienne of pheasant. Lord Maire — Chicken consomme, lie arrowroot, garnished with giblets, barley, chervil. Lord Marcus — Strong chieken and veal consomme, lie yolks and cream, garnished with dice of cucumber, shredded lettuce, chervil. Lorette — Chicken consomme, pimento flavour, garnished with julienne of celery, tiny Loretto potatoes. 54 The New Practical Cookery Guide. Lyonnaise — Beef consomme, garnished with glazed button onions, dice of fonds, chervil. Macdonald — Beef consomme, garnished with brain royal, dice of cucumber, spinach ravioles.

The new practical cookery guide