Pyreneennes — Mutton consomme, garnished with
dice of tomatoes, brunoise roots, Italian
paste.
Pabelais — Game consomme, with white wine, served
with game quenelles and julienne of celery.
Rachel — Consomme, lie tapioca, served with julienne
of artichoke fond and beef marrow on toast.
Rachelle — Chicken consomme, garnished with chicken
and cheese quenelles, julienne of celery, lettuce,
and chervil.
Ramayanda — Curried chicken consomme, served with
royal cut crown shape.
Ranee — Rich consomme, served with small pearl
quenelles, flageolets, tarragon, and chervil.
Rassalmick — Chicken consomme, garnished with
dice of celery, cucumbers, chervil ; sour cream
separate.
Raviole — Beef consomme, served with Italian ravioles.
Reforme — Beef consomme, served with julienne of
chicken, carrots, truffe, tongue.
Regence — Chicken consomme, lie tapioca, served with
sliced cock’s kidneys.
Reine I. — Chicken consomme, served with chicken
royal, julienne of chicken.
Reine II. — Chicken consomme, garnished with
julienne of chicken, chicken farced profiterolles,
almond milk royal.
Rejane I. — Chicken consomme, garnished with sliced
carrot royal, filbert royal, threaded eggs, and
chervil.
Rejane II. — Chicken consomme, garnished with
julienne of chicken, celery, potatoes, chervil.
Consommes.
63
Renaissance I. — Consomme served with julienne of
mushrooms, j>eas, profiterolles, chervil.
Renaissance II. — Consomme garnished with cubes
of spring vegetables, fines herbes, royal,
chervil.
Riche — Double chicken consomme, served with chicken
quenelles, decorated with truffe.
Richelieu — Rich consomme, garnished with cubes of
carrots, turnips, farced chicken quenelles,
braised farce lettuce cut in cubes.
Rivoli — Chicken consomme, served with cheese
pancake mixture, poured into the boiling
consomme through a cornet or funnel, resembling
macaroni, simmer two minutes ; cheese separate.
Rosol — Rich beef marmite consomme, served with
squares of lean beef, veal, pickled pork, chicken,
all cooked in the soup, fennel and parsley lastly.
Rossini — Chicken consomme, lie tapioca, served with
foie gras and chicken, farced profiterolles.
Rothschild — Game consomme, pheasant flavour,
wine, garnished with pheasant and chestnut
royal, julienne of truffe, and ortolan.
Rouennaise — Consomme, duck flavour, served with
julienne of duck, small olive shape carrots,
button onions.
Roycde — Chicken consomme, lie tapioca, cubes of
royal.
Roy an — Consomme, garnished with partridge
quenelles, poached plover’s eggs, shredded
lettuce.
Rubens — Chicken consomme, tomato flavour and
colour, served with young hop shoots.
64 The New Practical Cookery Guide.
Russe — Rich consomme, madeira, served with
julienne of celeriac, beetroot, parsley, fennel.
St. George's — Hare consomme, red wine, garnished
with hare quenelles and julienne of hare, mush-
rooms, and truffe.
St. Germain — Chicken consomme, lie tapioca, served
with pearls of chicken and pea quenelles, peas,
lettuce, and chervil.
St. Hubert — Grame consomme, white wine, garnished
with venison and lentils royal cut shape of a
cross, julienne of hare.
Salvador — Light consomme served with dice of
tomatoes and chervil.
Santos Dumont— Consomme, lie tapioca, garnished
with cone-shaped carrot, turnip, and truffe,
French beans.
Sarah Bernhardt — Rich consomme, lie tapioca, gar-
nished with fancy chicken and crayfish quenelles,
julienne of truffe, pointes, beef marrow on toast.
Page 29
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
Pyreneennes — Mutton consomme, garnished with dice of tomatoes, brunoise roots, Italian paste.
Rabelais — Game consomme, with white wine, served with game quenelles and julienne of celery.
Rachel — Consomme, lie tapioca, served with julienne of artichoke fond and beef marrow on toast.
Rachelle — Chicken consomme, garnished with chicken and cheese quenelles, julienne of celery, lettuce, and chervil.
Ramayanda — Curried chicken consomme, served with royal cut crown shape.
Ranee — Rich consomme, served with small pearl quenelles, flageolets, tarragon, and chervil.
Rassalmick — Chicken consomme, garnished with dice of celery, cucumbers, chervil ; sour cream separate.
Raviole — Beef consomme, served with Italian ravioles.
Reforme — Beef consomme, served with julienne of chicken, carrots, truffe, tongue.
Regence — Chicken consomme, lie tapioca, served with sliced cock’s kidneys.
Reine I. — Chicken consomme, served with chicken royal, julienne of chicken.
Reine II. — Chicken consomme, garnished with julienne of chicken, chicken farced profiterolles, almond milk royal.
Rejane I. — Chicken consomme, garnished with sliced carrot royal, filbert royal, threaded eggs, and chervil.
Rejane II. — Chicken consomme, garnished with julienne of chicken, celery, potatoes, chervil.
Consommes.
Renaissance I. — Consomme served with julienne of mushrooms, peas, profiterolles, chervil.
Renaissance II. — Consomme garnished with cubes of spring vegetables, fines herbes, royal, chervil.
Riche — Double chicken consomme, served with chicken quenelles, decorated with truffe.
Richelieu — Rich consomme, garnished with cubes of carrots, turnips, farced chicken quenelles, braised farce lettuce cut in cubes.
Rivoli — Chicken consomme, served with cheese pancake mixture, poured into the boiling consomme through a cornet or funnel, resembling macaroni, simmer two minutes ; cheese separate.
Rosol — Rich beef marmite consomme, served with squares of lean beef, veal, pickled pork, chicken, all cooked in the soup, fennel and parsley lastly.
Rossini — Chicken consomme, lie tapioca, served with foie gras and chicken, farced profiterolles.
Rothschild — Game consomme, pheasant flavour, wine, garnished with pheasant and chestnut royal, julienne of truffe, and ortolan.
Rouennaise — Consomme, duck flavour, served with julienne of duck, small olive shape carrots, button onions.
Roycde — Chicken consomme, lie tapioca, cubes of royal.
Roy an — Consomme, garnished with partridge quenelles, poached plover’s eggs, shredded lettuce.
Rubens — Chicken consomme, tomato flavour and colour, served with young hop shoots.
64 The New Practical Cookery Guide.
Russe — Rich consomme, madeira, served with julienne of celeriac, beetroot, parsley, fennel.
St. George's — Hare consomme, red wine, garnished with hare quenelles and julienne of hare, mushrooms, and truffe.
St. Germain — Chicken consomme, lie tapioca, served with pearls of chicken and pea quenelles, peas, lettuce, and chervil.
St. Hubert — Grame consomme, white wine, garnished with venison and lentils royal cut shape of a cross, julienne of hare.
Salvador — Light consomme served with dice of tomatoes and chervil.
Santos Dumont— Consomme, lie tapioca, garnished with cone-shaped carrot, turnip, and truffe, French beans.
Sarah Bernhardt — Rich consomme, lie tapioca, garnished with fancy chicken and crayfish quenelles, julienne of truffe, pointes, beef marrow on toast.