Orleans (d’) — Chicken consomme, lie tapioca, gar-
nished with tomato and chicken quenelles,
pistachios and chicken quenelles cut in cubes,
peas, and chervil.
Orsay (cV) — Chicken and pigeon consomme, lie
tapioca, served with asparagus pointes, pigeon
quenelles, julienne of pigeon.
Ostenda.is — Fish consomme, oyster flavour, served
with bearded oyster✪ Ostenda.
Oukha — Fish consomme, served with julienne of
vegetables, cepes, and shredded sorrel.
Oxtail — Beef consomme, with oxtail, herb flavour,
herry, and printanier roots.
Parisienne — Chicken consomme, garnished with royal,
mixed with puree of braised vegetables, brunoise
roots, chervil.
Parmesane — Beef consomme, served with Parmesan
cheese paste cut fancy shape.
Pauvre homme — Beef consomme, with a paysanne of
leeks and potatoes, toasted croutes✪ Pauvre Homme.
60 The New Practical Cookery Guide.
Paysanne — Beef consomme, garnished with braised
sliced vegetables size of a sixpence.
Perles (aux) — Consomme, served with perles du
nizam.
Petit due — Chicken consomme, lie tapioca, served
with julienne of chicken, truffe, chervil.
Petite mariee — Chicken consomme, garnished with
puree of chicken royal, almond milk, and chervil.
Petite marmite — Rich consomme, served with croute-
au-pot roots, pieces of chicken, and lean beef.
Picardie — Rich consomme, served with cubes of
leeks sauteed in butter, fried croutons.
Piemontaise — Consomme, saffron flavour, garnished
with rice, dice of ham, Piemont truffe, and
tomatoes ; cheese served separate.
Pierre le grand — Rich consomme, served with
julienne of celery, turnips, shredded lettuce, and
tarragon.
Pluche — Chicken consomme, lie tapioca, garnished
with shredded sorrel, lettuce, and chevril.
Pojarsky — Chicken consomme, hazel hen flavour,
served with small croquettes of hazel hen <\ la
Pojarsky.
Polonaise — Chicken consomme, garnished with un-
sweetened pancakes masked with chicken farce,
rolled and poached and cut in slices, julienne of
celery, and beetroot.
Poljpetti — Chicken consomme, served with fried
parmesan quenelles.
Portugais — Chicken consomme, tomato flavour and
colour, served with tomato royal, julienne of
leeks, rice ; unsweetened stewed prunes separate.
Consommes.
61
Pot-au-feu — As Croute-au-pot, pieces of lean beef.
Potemkin — Fish stock, clarified with pounded caviar
and white wine, served with julienne of carrots,
celery, parsley, and pointes.
Potroka — Beef consomme, served with large dice of
braised vegetables, geese giblets in dice, fennel
and parsley lastly ; sour cream separate.
Prince cle Galles — Chicken consomme, garnished with
chicken and t ruffe quenelles, royal, asparagus
pointes.
Princesse — Chicken consomme, garnished with green
pea royal, pearl barley, julienne of chicken.
Princesse Alice — Chicken consomme, garnished with
julienne of artichoke fond, vermicelli, shredded
lettuce.
Princesse Ena — Chicken consomme, served with
julienne of leeks, chicken, rice, and chervil.
Printanier — Consomme, served with cubes of braised
carrots and turnips, peas, dice of French
beans, asparagus pointes, shredded lettuce,
chervil.
Printanier Colbert — Small poached eggs added to
printanier.
Printanier royal — Cubes of royal added to
printanier.
Printemps — Chicken consomme, garnished with
asparagus pointes, peas, beans, lettuce, and
chervil.
Projiterolle — Rich consomme, served with crisp
profiterolles.
Putchero — As Pot-au-feu, with the addition of ham,
garbanzos, peas, and sliced Chorizo sausages.
62 The New Practical Cookery Guide.
Page 28 · 2 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
Orleans (d’) — Chicken consomme, lie tapioca, garnished with tomato and chicken quenelles, pistachios and chicken quenelles cut in cubes, peas, and chervil.
Orsay (cV) — Chicken and pigeon consomme, lie tapioca, served with asparagus pointes, pigeon quenelles, julienne of pigeon.
Ostendais — Fish consomme, oyster flavour, served with bearded oyster.
Oukha — Fish consomme, served with julienne of vegetables, cepes, and shredded sorrel.
Oxtail — Beef consomme, with oxtail, herb flavour, sherry, and printanier roots.
Parisienne — Chicken consomme, garnished with royal, mixed with puree of braised vegetables, brunoise roots, chervil.
Parmesane — Beef consomme, served with Parmesan cheese paste cut fancy shape.
Pauvre homme — Beef consomme, with a paysanne of leeks and potatoes, toasted croutes.
60 The New Practical Cookery Guide.
Paysanne — Beef consomme, garnished with braised sliced vegetables size of a sixpence.
Perles (aux) — Consomme, served with perles du nizam.
Petit due — Chicken consomme, lie tapioca, served with julienne of chicken, truffe, chervil.
Petite mariee — Chicken consomme, garnished with puree of chicken royal, almond milk, and chervil.
Petite marmite — Rich consomme, served with crouteau-pot roots, pieces of chicken, and lean beef.
Picardie — Rich consomme, served with cubes of leeks sauteed in butter, fried croutons.
Piemontaise — Consomme, saffron flavour, garnished with rice, dice of ham, Piemont truffe, and tomatoes ; cheese served separate.
Pierre le grand — Rich consomme, served with julienne of celery, turnips, shredded lettuce, and tarragon.
Pluche — Chicken consomme, lie tapioca, garnished with shredded sorrel, lettuce, and chevril.
Pojarsky — Chicken consomme, hazel hen flavour, served with small croquettes of hazel hen <\ la Pojarsky.
Polonaise — Chicken consomme, garnished with unsweetened pancakes masked with chicken farce, rolled and poached and cut in slices, julienne of celery, and beetroot.
Poljpetti — Chicken consomme, served with fried parmesan quenelles.
Portugais — Chicken consomme, tomato flavour and colour, served with tomato royal, julienne of leeks, rice ; unsweetened stewed prunes separate.
Consommes.
Pot-au-feu — As Croute-au-pot, pieces of lean beef.
Potemkin — Fish stock, clarified with pounded caviar and white wine, served with julienne of carrots, celery, parsley, and pointes.
Potroka — Beef consomme, served with large dice of braised vegetables, geese giblets in dice, fennel and parsley lastly ; sour cream separate.
Prince cle Galles — Chicken consomme, garnished with chicken and t ruffe quenelles, royal, asparagus pointes.
Princesse — Chicken consomme, garnished with green pea royal, pearl barley, julienne of chicken.
Princesse Alice — Chicken consomme, garnished with julienne of artichoke fond, vermicelli, shredded lettuce.
Princesse Ena — Chicken consomme, served with julienne of leeks, chicken, rice, and chervil.
Printanier — Consomme, served with cubes of braised carrots and turnips, peas, dice of French beans, asparagus pointes, shredded lettuce, chervil.
Printanier Colbert — Small poached eggs added to printanier.
Printanier royal — Cubes of royal added to printanier.
Printemps — Chicken consomme, garnished with asparagus pointes, peas, beans, lettuce, and chervil.
Projiterolle — Rich consomme, served with crisp profiterolles.
Putchero — As Pot-au-feu, with the addition of ham, garbanzos, peas, and sliced Chorizo sausages.
62 The New Practical Cookery Guide.
Records on this page
OstendaPauvre Homme