Dubarry III. — Veloute of chicken, with puree of
cauliflower, etc., and small pieces of cauliflower
as garnish.
Dubelley — Cream of lettuce, lie tapioca, cream.
Duchesse I. — Veal and chicken veloute, served with
asparagus, pointes, and strips of truffe.
Duchesse II. — Cream parmentier, lie yolks, and
cream.
Dunkerque — Puree of cauliflowers, potatoes, and
leeks, lie fine sago, finished with cream, served
with croutons.
Ecossais I. — Cream of chicken, served with pearl
barley and brunoise roots.
Ecossais II. — Puree of grouse, served with julienne
of grouse.
Ecrevisse — Bisque or veloute of crayfish.
Egyptienne I. — Puree of Egyptian lentils, cream,
and croutons.
Egyptienne II. — Cream of rice, onions, and leeks,
diluted with light consomme and cream.
Eliza — Veloute of chicken, shredded sorrel, and
chervil.
Erbssuppe — Puree of yellow split peas and pig’s
head, served with julienne pig’s ears and
croutons.
Veloute, Puree, Creams.
81
Esaii — Puree of grey lentils, served with a few lentils.
Ester el — Puree of white haricots and pumpkin,
vermicelli.
Excelsior — Veloute of asparagus and creme d’orge,
served with pearl barley.
Faisan — Puree of pheasant, or veloute of pheasant.
Fanchette — Cream of asparagus and chicken veloute,
served with rounds of fines herbes quenelles
and shredded lettuce.
Faubonne I. — Puree of white haricots and brunoise
roots, chervil.
Faubonne II. — Green pea soup, with cream of
julienne roots.
Favorite — Cream of asparagus and lettuce, and
chicken veloute, served with asparagus pointes
and shredded lettuce.
Fischbeuschisuppe — Pish veloute, carp flavour, hock
served with julienne roots, carp’s roe, and
croutons.
Flamande — Puree of potatoes and sprouts, served
with small sprouts and croutons.
Florentine — Cream of spinach, cream, croutons.
Fontange — Cream of green peas, yolks and cream,
sorrel.
Freneuse —Puree of turnips, cream, pearl of turnips.
Friar Tuck — Cock-a-leekie soup, with shredded
chicken.
Ganslsuppe — Is a light goose giblet soup, thickened
with white roux, garnished with pieces of giblet
and quenelles.
Garbure — Puree of vegetables, served with cheese
croutons ; other potage garbure are prepared
G
82 The New Practical Cookery Guide.
with one or more vegetables, according to name
given.
Gascogne — Puree of potatoes, with cheese, lie yolks
and cream, and garnished with ravioles con-
taining puree of cabbage and cheese
Gasconne — Puree of onions and tomatoes, garlic
flavour, made with goose grease, finished with
consomme, and garnished with dice of goose.
Genin — Puree of carrots, leeks, flageolets, celery,
onions, flavoured with mushrooms and little
tomato puree, finished with fresh butter, and
garnished with shredded sorrel and chervil.
Gentilhomme — Puree of partridge or pheasant, with
German lentils, garnished with small truffled
game quenelles.
George V. — Puree of mushrooms and chicken veloute,
finished with cravfish croutes, served with
chicken and truffe royal cut crown shape.
Georgette — Puree of carrots and tomatoes and
artichoke foncls, garnished with perles du nizam.
Germnal — Veloute, tarragon flavour, and fines
herbes, lie cream, garnished with asparagus
pointes.
Germiny — Cream of sorrel, lie with yolks, cream, and
butter, garnished with shredded sorrel and
chervil.
Gervaise — Puree of green peas and asparagus,
finished with cream, garnished with peas.
Gosford — Cream of asparagus and tapioca.
Page 36
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
Dubarry III. — Veloute of chicken, with puree of cauliflower, etc., and small pieces of cauliflower as garnish.
Dubelley — Cream of lettuce, lie tapioca, cream.
Duchesse I. — Veal and chicken veloute, served with asparagus, pointes, and strips of truffe.
Duchesse II. — Cream parmentier, lie yolks, and cream.
Dunkerque — Puree of cauliflowers, potatoes, and leeks, lie fine sago, finished with cream, served with croutons.
Ecossais I. — Cream of chicken, served with pearl barley and brunoise roots.
Ecossais II. — Puree of grouse, served with julienne of grouse.
Ecrevisse — Bisque or veloute of crayfish.
Egyptienne I. — Puree of Egyptian lentils, cream, and croutons.
Egyptienne II. — Cream of rice, onions, and leeks, diluted with light consomme and cream.
Eliza — Veloute of chicken, shredded sorrel, and chervil.
Erbssuppe — Puree of yellow split peas and pig’s head, served with julienne pig’s ears and croutons.
Veloute, Puree, Creams.
Esaii — Puree of grey lentils, served with a few lentils.
Ester el — Puree of white haricots and pumpkin, vermicelli.
Excelsior — Veloute of asparagus and creme d’orge, served with pearl barley.
Faisan — Puree of pheasant, or veloute of pheasant.
Fanchette — Cream of asparagus and chicken veloute, served with rounds of fines herbes quenelles and shredded lettuce.
Faubonne I. — Puree of white haricots and brunoise roots, chervil.
Faubonne II. — Green pea soup, with cream of julienne roots.
Favorite — Cream of asparagus and lettuce, and chicken veloute, served with asparagus pointes and shredded lettuce.
Fischbeutelsuppe — Pish veloute, carp flavour, hock served with julienne roots, carp’s roe, and croutons.
Flamande — Puree of potatoes and sprouts, served with small sprouts and croutons.
Florentine — Cream of spinach, cream, croutons.
Fontange — Cream of green peas, yolks and cream, sorrel.
Freneuse —Puree of turnips, cream, pearl of turnips.
Friar Tuck — Cock-a-leekie soup, with shredded chicken.
Ganslsuppe — Is a light goose giblet soup, thickened with white roux, garnished with pieces of giblet and quenelles.
Garbure — Puree of vegetables, served with cheese croutons ; other potage garbure are prepared
G
82 The New Practical Cookery Guide.
with one or more vegetables, according to name given.
Gascogne — Puree of potatoes, with cheese, lie yolks and cream, and garnished with ravioles containing puree of cabbage and cheese
Gasconne — Puree of onions and tomatoes, garlic flavour, made with goose grease, finished with consomme, and garnished with dice of goose.
Genin — Puree of carrots, leeks, flageolets, celery, onions, flavoured with mushrooms and little tomato puree, finished with fresh butter, and garnished with shredded sorrel and chervil.
Gentilhomme — Puree of partridge or pheasant, with German lentils, garnished with small truffled game quenelles.
George V. — Puree of mushrooms and chicken veloute, finished with cravfish croutes, served with chicken and truffe royal cut crown shape.
Georgette — Puree of carrots and tomatoes and
artichoke foncls, garnished with perles du nizam.
Germnal — Veloute, tarragon flavour, and fines herbes, lie cream, garnished with asparagus pointes.
Germiny — Cream of sorrel, lie with yolks, cream, and butter, garnished with shredded sorrel and chervil.
Gervaise — Puree of green peas and asparagus, finished with cream, garnished with peas.
Gosford — Cream of asparagus and tapioca.