Colombine — Cream of pigeon and veloute, garnished
with pigeon quenelles and julienne of pigeon
fillets.
Compiegne — Puree of white haricots, served with
shredded lettuce and chervil.
Comtesse I. — Cream of asparagus and chicken veloute,
served with asparagus pointes and shredded
lettuce.
Comtesse II. — Puree of green peas and asparagus,
served with asparagus pointes.
Conde— Puree of red haricots, claret, butter, and
croutons.
Conti — Puree of lentils, finished with butter,
croutons.
Coquelin — Veloute of calf’s head, finished with cream,
garnished with pearls of carrots and julienne of
calf’s head.
Cormeille — Puree of French beans and potatoes,
finished with milk, garnished with lozenges of
French beans.
78 The New Practical Cookery Guide.
Corneille — Cream of lettuce, mixed with light tapioca,
cooked in chicken consonmw
/
Cote d'azur. — Tomato soup, made with chicken stock,
finished with cream, and served with croutons.
Coulis — Rich bisque of crayfish, treated and finishep
as such.
Crecy — Puree of carrots, thickened with rice or
creme de riz, finished with fresh butter,
croutons.
Cressonniere — Cream of watercress and potatoes,
finished with yolks and cream, garnished with
shredded watercress.
Cretois — Cream of vegetable marrow and cucumbers,
finished with little tomato puree, served with
croutees gratinees.
Cumberland — Light oxtail soup, garnished with
printanier roots and royal.
Cussy — Puree of game, garnished with chestnut
royal and fine julienne of truffle and
partridges.
Czar — Puree of gelinotte and chestnut, garnished
with foie gras and chestnut quenelles.
Dame blanche — Veloute of chicken, almond milk
flavour, garnished with chicken quenelles and
dice of chicken.
Danoise I. — Puree of duck, mixed with puree of
artichokes, marsala wine, garnished with julienne
of mushroom and duck quenelles.
Danoise II. — Veloute of chicken and cucumber
puree, garnished with dice of chicken and
cucumber.
Darblay — Parmentier, with julienne.
Veloute, Puree , Creams. 79
Partois — Puree of white haricots, veloute, and
julienne.
Dauphme — Puree of peas and tomatoes, julienne of
ham.
D'avoine — Cream of oatmeal and veloute, croutons.
Demidoff — Puree of plovers, port, finished with
cream, served with cubes of foie gras royal.
P'eperlans. — Cream of smelts and fish veloute,
croutons.
P'eperlans a la Joinville — Finished with crayfish
butter.
P'eperlans d la Lucullus — With smelts, truffed
quenelles.
P'eperlans d la Princesse — With fish quenelles and
pointes.
Peril/ — Chicken and rice veloute, curried, onion
flavour, served with pearls of chicken, foie gras,
and truffe, rice.
Plane — Puree of game, served with partridge
quenelles.
Pieppoise — Fish veloute, mussel flavour, mussel
quenelles.
Pivette — Smelt veloute, and lobster or crayfish butter,
served with fish quenelles and dice of lobster.
Dodds — Veloute of chicken and tomato puree, served
with pearls of carrots, turnips, rice.
Polgoruki — Puree of chicken and soubise, ham
flavour, diluted with chicken stock, finished
Douglas — Light calf’s head veloute, turtle herbs
flavour, game quenelles.
Doyen — Puree of peas and chicken veloute, served
with pearls of chicken quenelles, and green peas.
80 The New Practical Coolcery Guide.
with yolks and ci'eam, served with dice of ham
and chicken.
Dubarry I. — Puree of cauliflower, and potatoes to
thicken, finished with cream, served with
croutons.
Dubarry II. — Cream of cauliflower and bechamel,
diluted, croutons.
Page 35
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
Colombine — Cream of pigeon and veloute, garnished with pigeon quenelles and julienne of pigeon fillets.
Compiegne — Puree of white haricots, served with shredded lettuce and chervil.
Comtesse I. — Cream of asparagus and chicken veloute, served with asparagus pointes and shredded lettuce.
Comtesse II. — Puree of green peas and asparagus, served with asparagus pointes.
Conde— Puree of red haricots, claret, butter, and croutons.
Conti — Puree of lentils, finished with butter, croutons.
Coquelin — Veloute of calf’s head, finished with cream, garnished with pearls of carrots and julienne of calf’s head.
Cormeille — Puree of French beans and potatoes, finished with milk, garnished with lozenges of French beans.
78 The New Practical Cookery Guide.
Corneille — Cream of lettuce, mixed with light tapioca,
cooked in chicken consomme
/
Cote d'azur. — Tomato soup, made with chicken stock, finished with cream, and served with croutons.
Coulis — Rich bisque of crayfish, treated and finishep as such.
Crecy — Puree of carrots, thickened with rice or creme de riz, finished with fresh butter, croutons.
Cressonniere — Cream of watercress and potatoes, finished with yolks and cream, garnished with shredded watercress.
Cretois — Cream of vegetable marrow and cucumbers, finished with little tomato puree, served with croutees gratinees.
Cumberland — Light oxtail soup, garnished with printanier roots and royal.
Cussy — Puree of game, garnished with chestnut royal and fine julienne of truffle and partridges.
Czar — Puree of gelinotte and chestnut, garnished with foie gras and chestnut quenelles.
Dame blanche — Veloute of chicken, almond milk flavour, garnished with chicken quenelles and dice of chicken.
Danoise I. — Puree of duck, mixed with puree of artichokes, marsala wine, garnished with julienne of mushroom and duck quenelles.
Danoise II. — Veloute of chicken and cucumber puree, garnished with dice of chicken and cucumber.
Darblay — Parmentier, with julienne.
Veloute, Puree , Creams. 79
Darcois — Puree of white haricots, veloute, and julienne.
Dauphme — Puree of peas and tomatoes, julienne of ham.
D'avoine — Cream of oatmeal and veloute, croutons.
Demidoff — Puree of plovers, port, finished with cream, served with cubes of foie gras royal.
Deperlans. — Cream of smelts and fish veloute, croutons.
Deperlans a la Joinville — Finished with crayfish butter.
Deperlans a la Lucullus — With smelts, truffed quenelles.
Deperlans a la Princesse — With fish quenelles and pointes.
Perigourdine — Chicken and rice veloute, curried, onion flavour, served with pearls of chicken, foie gras, and truffe, rice.
Diane — Puree of game, served with partridge quenelles.
Dieppoise — Fish veloute, mussel flavour, mussel quenelles.
Divette — Smelt veloute, and lobster or crayfish butter, served with fish quenelles and dice of lobster.
Dodds — Veloute of chicken and tomato puree, served with pearls of carrots, turnips, rice.
Dolgoruki — Puree of chicken and soubise, ham flavour, diluted with chicken stock, finished
Douglas — Light calf’s head veloute, turtle herbs flavour, game quenelles.
Doyen — Puree of peas and chicken veloute, served with pearls of chicken quenelles, and green peas.
80 The New Practical Coolcery Guide.
with yolks and ci'eam, served with dice of ham and chicken.
Dubarry I. — Puree of cauliflower, and potatoes to thicken, finished with cream, served with croutons.
Dubarry II. — Cream of cauliflower and bechamel, diluted, croutons.