Agenteuil — Veloute of asparagus, served with
asparagus pointes.
72 The New Practical Cookery Guide.
Argentine — Veloute of veal, cocoanut flavour, lie
tapioca.
Armenouville — Puree of green peas, lie tapioca,
served with brunoise roots.
Artois — Saint Germain, served with rice.
Aurore — Puree of tomatoes and chicken veloute,
julienne of chicken.
Auvergnate — Puree of lentils, potatoes, leeks, onions,
and herbes, garlic flavour, a piece of pickled
pork cooked in the soup, finish with butter,
served with croutons.
Bagratim — Veloute of veal, finished with yolks and
cream, served with cubes of macaroni, sometimes
farced ; cheese apart.
Bagration ( maigre ) — Fish veloute, mushroom flavour,
served with fish and lobster quenelles, julienne
of soles.
Balmoral — Calf’s feet veloute, turtle herb flavour,
served with julienne of calf’s feet.
Balsac — Creme d’orge and puree of celeri, served
with julienne of celery and leeks.
Balvais — Puree of green peas and sorrel, served
with paysanne roots.
Bar on Korsch — Veloute, with puree of quails, served
with dice of celery.
Baufort — Light game soup, served with julienne of
game and sliced small sausages, finished with
cream.
Bavi'ere — Puree of lentils, served with sliced smoked
sausages.
Beauharnais — Cream of barley, blended with crayfish
butter, served with quenelles.
Veloute, Puree, Creams. 73
Beige — Puree of sprouts, finished with yolks and
cream.
Berci — Cream of turnips, served with croutons.
Biersuppe — German beer, thickened with a white
roux, lightly sweetened, cinnamon flavour,
finished with yolks and cream, toasted croutons✪ Biersuppe.
Bisque de H omard— Chopped raw lobsters, sauteed
with a fine mirpoix for ten or fifteen minutes,
add salt, fresh ground pepper, cognac, and
white wine, cover and simmer five minutes,
moisten with sufficient stock, add blanched rice✪ Bisque de Homard
to thicken ; when done, it is pounded and
tammied, then reheated, diluted if too thick,
and finished with lemon, cream, served with
dice of lobster.
Bisque normande — Made with prawns or pink
shrimps finished as above, and served with
blanched oysters✪ Bisque Normande.
Bisque russe — A lobster bisque, with addition of
sturgeon and red mullets✪ Bisque Russe.
Bloum — Puree of white vegetables, finished with
volks and cream, served with chervil and
croutons✪ Bloum.
Boieldieu — Chicken veloute, served with pearls of
chicken, foie gras, truffes, and quenelles.
Bonne femme — Cream of lettuce, potatoes, cucumbers,
leeks, served with shredded sorrel and croutons✪ Bonne Femme.
Bonvalet — Puree of potatoes, turnips, leeks, and
haricot beans, served with dice of French beans,
peas, royal✪ Bonvalet,
Borely — Cream of whiting and fish veloute, served
with fish quenelles and small mussels✪ Borely.
74 The New Practical Cookery Guide.
Boronia — Puree of tomatoes, aubergines, pumpkins,
served with fine strips of pimentoes.
Botzaris — Puree of peas and mutton stock, garnished
with brunoise roots and dice of lean mutton,
rice.
Bourdalone — Veloute of chicken and cream of rice,
served with cubes of four different-coloured
royal ; grated cheese apart.
Brabanqon — Cream of chicory (endive beige) and
vegetable veloute, served with croutons.
Bresilienne I. — Veloute of chicken and pounded Brazil
nuts and celery, finished with cream and yolks.
Bresilienne II. — Puree of yams (sweet potato) and
milk, finished with cream, served with perles du
nizam.
Bresilienne III. — Puree of red haricots, served with
fine paysanne roots and rice.
Bressane — Puree of pumpkin, with Italian jmste.
Page 33 · 8 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
Agenteuil — Veloute of asparagus, served with asparagus pointes.
72 The New Practical Cookery Guide.
Argentine — Veloute of veal, cocoanut flavour, lie tapioca.
Armenouville — Puree of green peas, lie tapioca, served with brunoise roots.
Artois — Saint Germain, served with rice.
Aurore — Puree of tomatoes and chicken veloute, julienne of chicken.
Auvergnate — Puree of lentils, potatoes, leeks, onions, and herbes, garlic flavour, a piece of pickled pork cooked in the soup, finish with butter, served with croutons.
Bagratim — Veloute of veal, finished with yolks and cream, served with cubes of macaroni, sometimes farced ; cheese apart.
Bagration ( maigre ) — Fish veloute, mushroom flavour, served with fish and lobster quenelles, julienne of soles.
Balmoral — Calf’s feet veloute, turtle herb flavour, served with julienne of calf’s feet.
Balsac — Creme d’orge and puree of celeri, served with julienne of celery and leeks.
Balvais — Puree of green peas and sorrel, served with paysanne roots.
Bar on Korsch — Veloute, with puree of quails, served with dice of celery.
Baufort — Light game soup, served with julienne of game and sliced small sausages, finished with cream.
Baviere — Puree of lentils, served with sliced smoked sausages.
Beauharnais — Cream of barley, blended with crayfish butter, served with quenelles.
Veloute, Puree, Creams. 73
Beige — Puree of sprouts, finished with yolks and cream.
Berci — Cream of turnips, served with croutons.
Biersuppe — German beer, thickened with a white roux, lightly sweetened, cinnamon flavour, finished with yolks and cream, toasted croutons.
Bisque de H omard— Chopped raw lobsters, sauteed with a fine mirpoix for ten or fifteen minutes, add salt, fresh ground pepper, cognac, and white wine, cover and simmer five minutes, moisten with sufficient stock, add blanched rice to thicken ; when done, it is pounded and tammied, then reheated, diluted if too thick, and finished with lemon, cream, served with dice of lobster.
Bisque normande — Made with prawns or pink shrimps finished as above, and served with blanched oysters.
Bisque russe — A lobster bisque, with addition of sturgeon and red mullets.
Bloum — Puree of white vegetables, finished with yolks and cream, served with chervil and croutons.
Boieldieu — Chicken veloute, served with pearls of chicken, foie gras, truffes, and quenelles.
Bonne femme — Cream of lettuce, potatoes, cucumbers, leeks, served with shredded sorrel and croutons.
Bonvalet — Puree of potatoes, turnips, leeks, and haricot beans, served with dice of French beans, peas, royal,
Borely — Cream of whiting and fish veloute, served with fish quenelles and small mussels.
74 The New Practical Cookery Guide.
Boronia — Puree of tomatoes, aubergines, pumpkins, served with fine strips of pimentoes.
Botzaris — Puree of peas and mutton stock, garnished with brunoise roots and dice of lean mutton, rice.
Bourdalone — Veloute of chicken and cream of rice, served with cubes of four different-coloured royal ; grated cheese apart.
Brabanqon — Cream of chicory (endive beige) and vegetable veloute, served with croutons.
Bresilienne I. — Veloute of chicken and pounded Brazil nuts and celery, finished with cream and yolks.
Bresilienne II. — Puree of yams (sweet potato) and milk, finished with cream, served with perles du nizam.
Bresilienne III. — Puree of red haricots, served with fine paysanne roots and rice.
Bressane — Puree of pumpkin, with Italian jmste.
Records on this page
BiersuppeBisque de HomardBisque NormandeBisque RusseBloumBonne FemmeBonvaletBorely