Bretonne I. — Puree of haricot beans (white), served
with julienne of celery and leeks.
Bretonne II. — Cream of leeks, onions, white haricots,
and tomatoes, veloute, julienne of leeks and
mushrooms.
Bruxellois — Puree of brussels sprouts, served with
croutons.
Cabrillan — Puree of tomatoes, garnished with
vermicelli and small chicken quenelles.
Calabrais — Puree of haricot beans and sorrel, rice
garnish.
Cambaceres — Ecrevisses (crayfish veloute) and pigeon
veloute, garnished with pigeon quenelles and
crayfish quenelles.
Veloute, Puree , Oreams.
75
Camelia — Puree of green peas and tapioca cooked in
equal quantity of chicken consomme, garnished
with fine julienne of chicken and leeks.
Campbell — Sole veloute, lightly curried, garnished
with julienne of fillets of soles.
Cancalais — Veloute of fish, garnished with fish
quenelles and oysters.
Capri — Game soup, quail flavour, garnished with
julienne of quails.
Capucine — Cream of spinach and chicken veloute,
served with profiterolles farced with chicken
farce.
Cardinal — Veloute of fish, finished with lobster butter,
and garnished with lobster royal cut cross
shape.
Carmelite — Veloute of fish (sole and whiting),
garnished with smelts quenelles.
Carmen — Veloute of chicken and cream of rice and
tomato puree mixed, garnished with rice and
dice of tomatoes.
Catherine — Veloute of fish, mixed with puree of
shrimps, finished with cream, garnished with
green peas.
Ceres — Cream of green wheat, finished with cream
and chervil.
Champenin — Parmentier, served with chervil and
croutons.
Champenois — Parmentier and puree of celeriac,
garnished with dice of carrots and celery.
Chanoinesse — Veloute of fish, finished with lobster
or crayfish butter, garnished with sliced soft
roe.
76 The New Practical Cookery Guide.
Chantilly I. — Puree of green peas and cream o
lettuce, finished with cream, garnished with rice
and croutons.
Chantilly II. — Puree of lentils, finished with double
cream, croutons.
Charlotte — Puree of leeks, watercress, and potatoes,
croutons.
Chartreuse I. — Veloute of chicken, served with
ravioles.
Chartreuse II. — Cream of cauliflower and tapioca.
Chatelaine I. — Veloute with onions and potatoes,
served with peas and chicken quenelles.
Chatelaine II. — Puree of peas, and veloute with
onions, chervil.
Chdtillon Plessis — Cream of chicken and semolina,
served with dice of French beans, peas, and
chervil.
Chdtrillon — Puree of tomatoes and veloute, served
with vermicelli.
Chesterfield — Veloute of calf’s tail, pieces of tail as
garnish.
Chevreuse — Veloute of chicken, chervil flavour,
semolina, garnished with fine strips of chicken
and truffe.
Chevriere — Parmentier with leeks, sorrel, lettuce, and
chervil, served with slices of new potatoes sauteed
in butter.
Chicago — Bisque of lobster and tomato puree,
served with dice of tomatoes and perles du
nizam .
Chicoree- -Cream of endives and rice, served with
croutons.
Veloute , Puree, Creams. 77
Choiseul — Puree of lentils and game, shredded lettuce
and rice.
Choisy — Cream of lettuce and potatoes, served with
croutons.
Claire fontaine — Cream of watercress and veloute,
croutons.
Clamart — Puree of green peas, served with peas and
croutons.
Clementine — Veloute of chicken, served with royal.
Clermont — Puree of white haricots, croutons.
Clothilde — Puree of chestnuts, finished with cream,
served with cubes of parsnips ; cheese apart.
Page 34
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
Bretonne I. — Puree of haricot beans (white), served with julienne of celery and leeks.
Bretonne II. — Cream of leeks, onions, white haricots, and tomatoes, veloute, julienne of leeks and mushrooms.
Bruxellois — Puree of brussels sprouts, served with croutons.
Cabrillan — Puree of tomatoes, garnished with vermicelli and small chicken quenelles.
Calabrais — Puree of haricot beans and sorrel, rice garnish.
Cambaceres — Ecrevisses (crayfish veloute) and pigeon veloute, garnished with pigeon quenelles and crayfish quenelles.
Veloute, Puree, Creams.
Camelia — Puree of green peas and tapioca cooked in equal quantity of chicken consomme, garnished with fine julienne of chicken and leeks.
Campbell — Sole veloute, lightly curried, garnished with julienne of fillets of soles.
Cancalais — Veloute of fish, garnished with fish quenelles and oysters.
Capri — Game soup, quail flavour, garnished with julienne of quails.
Capucine — Cream of spinach and chicken veloute, served with profiterolles farced with chicken farce.
Cardinal — Veloute of fish, finished with lobster butter, and garnished with lobster royal cut cross shape.
Carmelite — Veloute of fish (sole and whiting), garnished with smelts quenelles.
Carmen — Veloute of chicken and cream of rice and tomato puree mixed, garnished with rice and dice of tomatoes.
Catherine — Veloute of fish, mixed with puree of shrimps, finished with cream, garnished with green peas.
Ceres — Cream of green wheat, finished with cream and chervil.
Champenin — Parmentier, served with chervil and croutons.
Champenois — Parmentier and puree of celeriac, garnished with dice of carrots and celery.
Chanoinesse — Veloute of fish, finished with lobster or crayfish butter, garnished with sliced soft roe.
76 The New Practical Cookery Guide.
Chantilly I. — Puree of green peas and cream of lettuce, finished with cream, garnished with rice and croutons.
Chantilly II. — Puree of lentils, finished with double cream, croutons.
Charlotte — Puree of leeks, watercress, and potatoes, croutons.
Chartreuse I. — Veloute of chicken, served with ravioles.
Chartreuse II. — Cream of cauliflower and tapioca.
Chatelaine I. — Veloute with onions and potatoes, served with peas and chicken quenelles.
Chatelaine II. — Puree of peas, and veloute with onions, chervil.
Châtillon Plessis — Cream of chicken and semolina, served with dice of French beans, peas, and chervil.
Châtillon — Puree of tomatoes and veloute, served with vermicelli.
Chesterfield — Veloute of calf’s tail, pieces of tail as garnish.
Chevreuse — Veloute of chicken, chervil flavour, semolina, garnished with fine strips of chicken and truffe.
Chevriere — Parmentier with leeks, sorrel, lettuce, and chervil, served with slices of new potatoes sauteed in butter.
Chicago — Bisque of lobster and tomato puree, served with dice of tomatoes and perles du nizam .
Chicoree- -Cream of endives and rice, served with croutons.
Veloute , Puree, Creams. 77
Choiseul — Puree of lentils and game, shredded lettuce and rice.
Choisy — Cream of lettuce and potatoes, served with croutons.
Claire fontaine — Cream of watercress and veloute, croutons.
Clamart — Puree of green peas, served with peas and croutons.
Clementine — Veloute of chicken, served with royal.
Clermont — Puree of white haricots, croutons.
Clothilde — Puree of chestnuts, finished with cream, served with cubes of parsnips ; cheese apart.