Magenta — Chicken consomme, lie arrowroot and
champagne, garnished with truffed chicken
quenelles, julienne of mushrooms, truffe, foie
gras.
Maintenon — Beef consomme, garnished with julienne
of leeks, dice of tomatoes, and cheese croutes.
Maison doree — Rich consomme, served as croute-au-
pot, with dice of tomatoes and profiterolles.
Maleshurg — Fish consomme, garnished with shredded
fillets of soles, lobster, cream added lastly.
Maltaise — Consomme with three-coloured royal,
farced profiterolles.
Mancelle — G-ame consomme, with chestnut and game
royal.
Marguerite — Chicken consomme, garnished with thin
rounds of chicken farce to imitate marguerite,
pieces of yolk in centre, and asparagus pointes
Maria — Chicken consomme, lightly thickened with
tapioca, garnished with puree of haricot beans
royal, and cubes of carrot, turnip, and parsnips,
peas, and lozenges of French beans.
Marigny — Chicken consomme, garnished with chicken
quenelle, peas, and julienne of cucumber.
Marly — Chicken consomme, with julienne of leeks,
celery, chicken, lettuce, cheese croutes.
Mar guise — Beef consomme, highly celery flavoured,
garnished with quenelles, mixed with truffes,
shredded lettuce.
Consommes.
55
Martiniere — Rich consomme, garnished with braised
lettuce sliced, peas, and cheese croiites, gratine.
Massena — Rich consomme, sherry flavour, garnished
with chestnut royal.
Medicis — Beef consomme, lightly thickened with
tapioca, garnished with puree of carrot royal
and green pea royal, cubes of macaroni, and
shredded sorrel and chervil.
Megere — Beef consomme, garnished with fines herbes,
gniocchi, vermicelli, and chervil.
Mercedes — Beef consomme, Xeres flavour, garnished
with fine julienne of pimentoes and stars of
cock’s comb.
Messaline — Chicken consomme, tomato flavour,
garnished with dice of pimentoes, rice, and sliced
cock’s kidneys.
Metternich — Pheasant consomme, garnished with
puree of pheasant royal, julienne of artichoke
fond and pheasant.
Meuniere — Fish consomme, lightly thickened with
arrowroot, and garnished with dice of fillets of
soles and croutons.
Mignon — Fish consomme, garnished with prawn
quenelles, dice of truffe, and prawns.
Mikado — Chicken consomme, tomato flavour, gar-
nished with puree of crosne royal, dice of
chicken, and tomatoes.
Milanais — Chicken consomme, garnished with cubes
of macaroni, cheese separate, and fine j ulienne of
truffe.
Mimosa . — Chicken consomme, served with pink,
green, white, and yellow coloured royal.
56 The New Practical Cookery Guide.
Minestrone — Beef consomme, garlic and basil flavour,
garnished with paysanne roots, rice, dice of lean
bacon.
Mireille — Chicken consomme, garnished with stars of
white and pink quenelles, asparagus pointes.
Mirette — Beef consomme, garnished with cubes of
quenelles, shredded lettuce, chervil, small cheese
straws,
Mogador — Chicken consomme, lie tapioca, garnished
with rings of chicken and foie gras farce,
tongue, truffe.
Moliere — Rich beef consomme, served with sliced
blanched beef marrow on toast.
Monaco — Chicken consomme, garnished with black
quenelles (truffe), green royal and cream royal,
chervil.
Moncelet — Beef consomme, served with perles du
nizam, asparagus pointes, chervil.
Monte Carlo — Chicken consomme, garnished with
slices of square quenelles, decorated with truffe
and tongue to imitate playing cards, chervil,
and profiterolle.
Monte Christo — Beef consomme, served with
brunoise roots, truffed quenelles, dice of fonds.
Page 26
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
Magenta — Chicken consomme, lie arrowroot and champagne, garnished with truffed chicken quenelles, julienne of mushrooms, truffe, foie gras.
Maintenon — Beef consomme, garnished with julienne of leeks, dice of tomatoes, and cheese croutes.
Maison doree — Rich consomme, served as croute-aupot, with dice of tomatoes and profiterolles.
Maleshurg — Fish consomme, garnished with shredded fillets of soles, lobster, cream added lastly.
Maltaise — Consomme with three-coloured royal, farced profiterolles.
Mancelle — Game consomme, with chestnut and game royal.
Marguerite — Chicken consomme, garnished with thin rounds of chicken farce to imitate marguerite, pieces of yolk in centre, and asparagus pointes
Maria — Chicken consomme, lightly thickened with tapioca, garnished with puree of haricot beans royal, and cubes of carrot, turnip, and parsnips, peas, and lozenges of French beans.
Marigny — Chicken consomme, garnished with chicken quenelle, peas, and julienne of cucumber.
Marly — Chicken consomme, with julienne of leeks, celery, chicken, lettuce, cheese croutes.
Mar guise — Beef consomme, highly celery flavoured, garnished with quenelles, mixed with truffes, shredded lettuce.
Consommes.
Martiniere — Rich consomme, garnished with braised lettuce sliced, peas, and cheese croiites, gratine.
Massena — Rich consomme, sherry flavour, garnished with chestnut royal.
Medicis — Beef consomme, lightly thickened with tapioca, garnished with puree of carrot royal and green pea royal, cubes of macaroni, and shredded sorrel and chervil.
Megere — Beef consomme, garnished with fines herbes, gniocchi, vermicelli, and chervil.
Mercedes — Beef consomme, Xeres flavour, garnished with fine julienne of pimentoes and stars of cock’s comb.
Messaline — Chicken consomme, tomato flavour, garnished with dice of pimentoes, rice, and sliced cock’s kidneys.
Metternich — Pheasant consomme, garnished with puree of pheasant royal, julienne of artichoke fond and pheasant.
Meuniere — Fish consomme, lightly thickened with arrowroot, and garnished with dice of fillets of soles and croutons.
Mignon — Fish consomme, garnished with prawn quenelles, dice of truffe, and prawns.
Mikado — Chicken consomme, tomato flavour, garnished with puree of crosne royal, dice of chicken, and tomatoes.
Milanais — Chicken consomme, garnished with cubes of macaroni, cheese separate, and fine j ulienne of truffe.
Mimosa . — Chicken consomme, served with pink, green, white, and yellow coloured royal.
56 The New Practical Cookery Guide.
Minestrone — Beef consomme, garlic and basil flavour, garnished with paysanne roots, rice, dice of lean bacon.
Mireille — Chicken consomme, garnished with stars of white and pink quenelles, asparagus pointes.
Mirette — Beef consomme, garnished with cubes of quenelles, shredded lettuce, chervil, small cheese straws,
Mogador — Chicken consomme, lie tapioca, garnished with rings of chicken and foie gras farce, tongue, truffe.
Moliere — Rich beef consomme, served with sliced blanched beef marrow on toast.
Monaco — Chicken consomme, garnished with black quenelles (truffe), green royal and cream royal, chervil.
Moncelet — Beef consomme, served with perles du nizam, asparagus pointes, chervil.
Monte Carlo — Chicken consomme, garnished with slices of square quenelles, decorated with truffe and tongue to imitate playing cards, chervil, and profiterolle.
Monte Christo — Beef consomme, served with brunoise roots, truffed quenelles, dice of fonds.