Grand manoir — Parmentier with cream, garnished
with potato quenelles, peas, and shredded
watercress.
Veloute, Puree, Creams.
83
Grecque — Puree of peas made with mutton stock,
highly seasoned, garnished with j)eas and dice
of carrots and parsnips and lean mutton.
Gulgas suppe — Dice of onions and lean beef saute,
seasoned with paprika, cumin, and marjoram,
blended with flour, diluted with consomme, dice
of potatoes, soupcon of kiimmel and garlic,
served with croutons✪ Gulgas Suppe.
Hare soup— Puree de lievre.
Hoteliere — Puree of red haricots, lentils, and
potatoes, finished with cream and chervil.
Hugo — Palestine soup with tapioca.
Huitres — Oyster soup.
Imperatore — Puree of pheasant, served with foie gras
and pheasant quenelles, royal.
Imperiale — Cream of rice and tapioca, julienne of
truffe
Indienne — Curried veloute of chicken, cocoanut milk
and cream, served with dice of chicken and rice.
Irlandais — Chicken veloute, with puree of vegetables
and cream.
Irmas — Veloute of chicken, lie cream and yolks,
served with curried chicken quenelles and
asparagus pointes.
Isoline — Chicken veloute and crayfish butter, perles.
Istrienne — Puree of chestnut, tomatoes, and pome-
granate, served with tomato royal.
Jackson I. — Puree of potatoes and flageolets, lie
tapioca, served with julienne of leeks.
Jackson II. — Cream parmentier and light consomme,
lie cream and yolks, served with julienne of
leeks.
84 The New Practical Cookery Guide.
Jacquelin — Rich fish veloute, lie cream and yolks,
served with dice of carrots, peas, rice.
Jainbalaya — Cream of rice and tomatoes, Spanish
onions, served with julienne of chicken.
Japonnaise — Puree of Japanese chokes, crosnes, and
okras, and chicken veloute, finished with cream
and perles du Japon.
Jeanin — Puree of white haricots, carrots, and leeks,
croutons.
Jeannette — Cream of salsify and veloute ; cream,
sorrel, and chervil.
Jenny Lind — Veloute of chicken with tapioca and
cream.
Juanita — Cream of rice, tomatoes, and morilles,
cream, served with julienne of morilles sauteed.
Jubilee — Puree of green peas and julienne mixed.
Judic — Cream of lettuce and veloute, served with
farced lettuce, sliced, and julienne of truffe.
Jussienne — Puree of chicken and veloute, peas,
creamed, julienne of chicken garnish.
Kalamazoo — Cream of rice and veloute, with puree of
carrots, beetroot, celery, and herbes, creamed,
rice.
Klidki — Puree of grey lentils, creamed, croutons.
Krapiwa — Cream of sorrel and garden nettles,
creamed, and served with croutons.
Krupnick — Cream of barley, fennel flavour, and
chicken veloute, served with dice of chicken,
fennel, and parsley.
Lamballe — Puree of green peas and large sago.
Languedocien — St Germain and julienne mixed,
sorrel.
Veloute, Puree , Creams.
85
L'aurore — Puree of tomatoes and chicken veloute.
Lavalliere — Puree of celery and chicken veloute,
served with celery royal, profiterolles.
Ledoyen — Puree of flageolets and veloute, tapioca
chervil.
Legume — Puree of vegetables.
Lejeune — Cream of chicken, salsify, and sago.
Leopold — Cream of sorrel and semolina, creamed,
served with shredded lettuce and chervil.
Liegeois — Puree of plovers, brown bread panade,
and rice, julienne of plovers, brown bread
croutons.
Lisette — Cream of celery, served with julienne of
t ruffe.
Lison — Cream of rice and puree of celery, perles du
nizam.
Lithunien — Parmentier, with shredded celeriac and
sorrel, lean dice of fried bacon, and fried yolks
of eggs separate.
Page 37 · 1 recipe record 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
Grand manoir — Parmentier with cream, garnished with potato quenelles, peas, and shredded watercress.
Veloute, Puree, Creams.
Grecque — Puree of peas made with mutton stock, highly seasoned, garnished with j)eas and dice of carrots and parsnips and lean mutton.
Gulgas suppe — Dice of onions and lean beef saute, seasoned with paprika, cumin, and marjoram, blended with flour, diluted with consomme, dice of potatoes, soupcon of kiimmel and garlic, served with croutons.
Hare soup— Puree de lievre.
Hoteliere — Puree of red haricots, lentils, and potatoes, finished with cream and chervil.
Hugo — Palestine soup with tapioca.
Huitres — Oyster soup.
Imperatore — Puree of pheasant, served with foie gras and pheasant quenelles, royal.
Imperiale — Cream of rice and tapioca, julienne of truffe.
Indienne — Curried veloute of chicken, cocoanut milk and cream, served with dice of chicken and rice.
Irlandais — Chicken veloute, with puree of vegetables and cream.
Irmas — Veloute of chicken, lie cream and yolks, served with curried chicken quenelles and asparagus points.
Isoline — Chicken veloute and crayfish butter, perles.
Istrienne — Puree of chestnut, tomatoes, and pomegranate, served with tomato royal.
Jackson I. — Puree of potatoes and flageolets, lie tapioca, served with julienne of leeks.
Jackson II. — Cream parmentier and light consomme, lie cream and yolks, served with julienne of leeks.
84 The New Practical Cookery Guide.
Jacquelin — Rich fish veloute, lie cream and yolks, served with dice of carrots, peas, rice.
Jainbalaya — Cream of rice and tomatoes, Spanish onions, served with julienne of chicken.
Japonnaise — Puree of Japanese chokes, crosnes, and okras, and chicken veloute, finished with cream and perles du Japon.
Jeanin — Puree of white haricots, carrots, and leeks, croutons.
Jeannette — Cream of salsify and veloute ; cream, sorrel, and chervil.
Jenny Lind — Veloute of chicken with tapioca and cream.
Juanita — Cream of rice, tomatoes, and morilles, cream, served with julienne of morilles sauteed.
Jubilee — Puree of green peas and julienne mixed.
Judic — Cream of lettuce and veloute, served with farced lettuce, sliced, and julienne of truffe.
Jussienne — Puree of chicken and veloute, peas, creamed, julienne of chicken garnish.
Kalamazoo — Cream of rice and veloute, with puree of carrots, beetroot, celery, and herbes, creamed, rice.
Klidki — Puree of grey lentils, creamed, croutons.
Krapiwa — Cream of sorrel and garden nettles, creamed, and served with croutons.
Krupnick — Cream of barley, fennel flavour, and chicken veloute, served with dice of chicken, fennel, and parsley.
Lamballe — Puree of green peas and large sago.
Languedocien — St Germain and julienne mixed, sorrel.
Veloute, Puree , Creams.
L'aurore — Puree of tomatoes and chicken veloute.
Lavalliere — Puree of celery and chicken veloute, served with celery royal, profiterolles.
Ledoyen — Puree of flageolets and veloute, tapioca chervil.
Legume — Puree of vegetables.
Lejeune — Cream of chicken, salsify, and sago.
Leopold — Cream of sorrel and semolina, creamed, served with shredded lettuce and chervil.
Liegeois — Puree of plovers, brown bread panade, and rice, julienne of plovers, brown bread croutons.
Lisette — Cream of celery, served with julienne of t ruffe.
Lison — Cream of rice and puree of celery, perles du nizam.
Lithunien — Parmentier, with shredded celeriac and sorrel, lean dice of fried bacon, and fried yolks of eggs separate.
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Gulgas Suppe