Montglas — Chicken consomme, garnished with
chicken’s liver quenelles, julienne of chicken.
Montmorency I. — Chicken consomme, lie tapioca,
garnished with round quenelles, pointes, rice,
chervil .
Montmorency II. — Chicken consomme, garnished
with julienne of celery, chicken, macaroni,
chervil.
Consommes.
57
Mosaique — Beef consomme, garnished with slices
of large quenelles, decorated mosaic style,
and different-coloured royal cut mosaic
shape.
Moscovite — Sterlet or sturgeon consomme, madeira,
and cucumber flavour, garnished with dice of
vesiga and cucumber.
Mutton broth — Mutton stock or broth, pearl barley
cooked in the broth, brunoise roots, chopped
parsley, small trimmed mutton cutlets (cooked
in the broth) served in it✪ Mutton Broth.
Nantais — Consomme served with pearl barley, peas,
chervil.
Nantua — Fish consomme, served with fish quenelles,
dice of lobster, and truffe.
Napoleon — Beef consomme, served with small
ravioles, chervil ; grated cheese separate.
Napolitaine — Rich consomme, garnished with cubes
of macaroni, julienne of celery, lean ham,
grated cheese.
National — Rich consomme, served with croute-au-pot
roots, quenelles, chervil.
Navarin — Beef consomme, served with peas royal,
crayfish tails, chervil.
Nelson I. — Fish consomme, lie arrowroot, garnished
with lobster quenelles, rice, profiterolles.
Nelson II. — Rich consomme, turtle herb flavour,
served with red, white, and green quenelles.
Nemours — Chicken consomme, lie tapioca, garnished
with carrots royal, mixed with fine brunoise
roots, perles du nizam, fine julienne of
truffe.
58 The Neiv Practical Cookery Guide.
Nesselrode — G-arae consomme hazel hen flavour,
served with chestnut royal, julienne of hazel
hens (gelinotte).
Niqoise — Consomme garnished with tomato royal,
dice of French beans, potatoes, chervil.
Niels d'hirondelles — Chicken consomme, aromatic
herb flavour, served with cooked salaganes
(Chinese bird’s nest).
Nillson J.— Chicken consomme, garnished with stars-
of chicken and truffe farce, stars of ham and
spinach farce.
Nillson II. — Chicken consomme, garnished with
cubes of chicken quenelles, truffe quenelles,
fines herbes quenelles, peas, chervil.
Nina — Chicken consomme, lie tapioca, served with
pink and white royal, cut diamond shape.
Ninon — Consomme garnished with stars of royal,
pearls of carrots, turnips, peas, and chervil.
Nivernaise — Beef consomme, garnished with onion
royal, pearls of carrots and turnips, chervil.
Nouveau roi — -Rich chicken consomme, lie tapioca,
served with crown-shape chicken and truffe
quenelles.
Olya I. — Rich consomme, with marsala, served with
julienne of truffe and carrots.
Olga II. — Rich consomme, with Oporto wine, served
with julienne of celeriac, cucumber, leeks,
carrots.
Olla podrida — Spanish soup, rich consomme, served
with fresh lean brisket of beef cooked in the
soup, lean streaky salt pork, sheep’s tails,
partridge, duck, chicken, savoy cabbage, lettuce✪ Olla Podrida
Consommes.
59
garbanzos, peas, Chorizo sausages, and rice ; all
cooked in tlie soup and cut to regular size.
Ollis — Rich consomme, made with beef, veal, calf’s
feet, game, and mutton, highly flavoured with
celery, parsley, aromatic herbs, sherry, served
with rice.
Orientate — Mutton consomme, tomato and saffron
flavour, garnished with brain royal and sieved
hard yolks, rice.
Orleanais — Beef consomme, garnished with chicory
royal, dice of French beans, flageolets,
chervil.
Page 27 · 3 recipe records 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
Montglas — Chicken consomme, garnished with chicken’s liver quenelles, julienne of chicken.
Montmorency I. — Chicken consomme, lie tapioca, garnished with round quenelles, pointes, rice, chervil .
Montmorency II. — Chicken consomme, garnished with julienne of celery, chicken, macaroni, chervil.
Consommes.
Mosaique — Beef consomme, garnished with slices of large quenelles, decorated mosaic style, and different-coloured royal cut mosaic shape.
Moscovite — Sterlet or sturgeon consomme, madeira, and cucumber flavour, garnished with dice of vesiga and cucumber.
Mutton broth — Mutton stock or broth, pearl barley cooked in the broth, brunoise roots, chopped parsley, small trimmed mutton cutlets (cooked in the broth) served in it.
Nantais — Consomme served with pearl barley, peas, chervil.
Nantua — Fish consomme, served with fish quenelles, dice of lobster, and truffe.
Napoleon — Beef consomme, served with small ravioles, chervil ; grated cheese separate.
Napolitaine — Rich consomme, garnished with cubes of macaroni, julienne of celery, lean ham, grated cheese.
National — Rich consomme, served with croute-au-pot roots, quenelles, chervil.
Navarin — Beef consomme, served with peas royal, crayfish tails, chervil.
Nelson I. — Fish consomme, lie arrowroot, garnished with lobster quenelles, rice, profiterolles.
Nelson II. — Rich consomme, turtle herb flavour, served with red, white, and green quenelles.
Nemours — Chicken consomme, lie tapioca, garnished with carrots royal, mixed with fine brunoise roots, perles du nizam, fine julienne of truffe.
58 The Neiv Practical Cookery Guide.
Nesselrode — Game consomme hazel hen flavour, served with chestnut royal, julienne of hazel hens (gelinotte).
Niqoise — Consomme garnished with tomato royal, dice of French beans, potatoes, chervil.
Niels d'hirondelles — Chicken consomme, aromatic herb flavour, served with cooked salaganes (Chinese bird’s nest).
Nillson J.— Chicken consomme, garnished with starsof chicken and truffe farce, stars of ham and spinach farce.
Nillson II. — Chicken consomme, garnished with cubes of chicken quenelles, truffe quenelles, fines herbes quenelles, peas, chervil.
Nina — Chicken consomme, lie tapioca, served with pink and white royal, cut diamond shape.
Ninon — Consomme garnished with stars of royal, pearls of carrots, turnips, peas, and chervil.
Nivernaise — Beef consomme, garnished with onion royal, pearls of carrots and turnips, chervil.
Nouveau roi — -Rich chicken consomme, lie tapioca, served with crown-shape chicken and truffe quenelles.
Olya I. — Rich consomme, with marsala, served with julienne of truffe and carrots.
Olga II. — Rich consomme, with Oporto wine, served with julienne of celeriac, cucumber, leeks, carrots.
Olla podrida — Spanish soup, rich consomme, served with fresh lean brisket of beef cooked in the soup, lean streaky salt pork, sheep’s tails, partridge, duck, chicken, savoy cabbage, lettuce
Consommes.
garbanzos, peas, Chorizo sausages, and rice ; all cooked in tlie soup and cut to regular size.
Ollis — Rich consomme, made with beef, veal, calf’s feet, game, and mutton, highly flavoured with celery, parsley, aromatic herbs, sherry, served with rice.
Orientate — Mutton consomme, tomato and saffron flavour, garnished with brain royal and sieved hard yolks, rice.
Orleanais — Beef consomme, garnished with chicory royal, dice of French beans, flageolets,
chervil.
Records on this page
Mutton BrothOlla PodridaOlla Podrida