Livonien I. — Cream of spinach and sorrel, with
onions, chervil
Livonien II. — Cream of green vegetables, creamed,
rice.
Long champ — Puree of peas, served with vermicelli
and shredded sorrel.
Longueville — Puree of peas and sorrel, served with
macaroni.
Lord Marcus — Rich veal veloute, creamed, served
with dice of cucumber, peas, and chervil.
Lorette — Parmentier, with cream of celery, corn
salad, served with julienne of celery and
truffe.
86 The New Practical Cookery Guide.
Lucullus — Cream of chicken, lie yolks and cream,
served with chicken and truffe quenelles, cock’s
comb, and kidneys.
Macdonald — Puree of chicken, calf’s sweetbread,
and soubise, slightly curried, served with dice of
cucumber.
Madeleine I. — Puree of white haricots and tomatoes,
served with julienne of leeks and carrots.
Madeleine II. — Puree of artichokes and white
haricots and soubise, served with sago.
Madrilenne — Puree of Garbanzos peas, creamed,
and served with shredded pimentoes and sliced
Chorizo sausage.
Malakoff — Puree of potato and tomato, shredded
spinach.
Mancelle — Puree of chestnut and game, fillets of
game garnish.
Maraichere — Puree of peas, soubise, and veloute, strips
of nouille.
Marccilly — Chicken veloute and pure'e of peas,
served with small quenelles and perles du
nizam.
Marechale — Cream of chicken, creamed, served with
asparagus pointes, dice of chicken, and truffe.
Maria — Puree of white haricots, creamed, and served
with cubes of carrots and turnips, chervil.
Marianne — Cream of pumpkin, sorrel, and par-
mentier, served with cheese croutons.
Marie Louise I. — Veloute of chicken and cream of
barlev, served with cubes of macaroni.
Marie Louise II. — Cream of chicken and tapioca,
served with asparagus pointes.
Veloute, Puree , Creams.
87
Marie Stuart I. — Veloute of chicken and creme d’orge,
served with pearl barley and brunoise roots.
Marie Stuart II.— Cream of chicken, served with
peas, pearls of carrots.
Marigny — Puree of green peas, served with peas
dice of French beans, and chervil.
Marquise — Cream of chicken, shredded lettuce and
peas.
Martha — Puree of onions and veloute of chicken,
creamed, served with quenelles, peas, and
chervil.
Massena I. — Puree of pheasant, served with chestnut
royal.
Massena JJ.— Veloute of chicken and sorrel, served
with quenelles and chervil.
Mathilda — Cream of cucumber and veloute, served
with rice and dice of cucumber.
Mathurin — Fish veloute and puree of soles, served
with sole quenelles.
Medicis I. — Puree of peas and puree of carrots,
shredded sorrel.
Medicis II. — Bisque and veloute, served with
quenelles.
Medicis III. — Game soup and tomato soup, served
with quenelles and macaroni.
Mehl suppe — Milk onion soup, cumin flavour.
Mercedes — Puree of artichokes and chicken veloute,
served with artichoke and chicken roval, cock’s
comb.
Messonier — Puree of onions and mutton stock, dice
of mutton.
Meuse — Bisque of crayfish (ecrevisses de la Meuse).
88
The New Practical Cookery Guide.
Mikado — Puree of crosnes (Japanese chokes), perles
of Japan.
Milanaise — Veloute of chicken ‘and tomato soup,
served with macaroni, julienne of tongue, truffle,
and chicken.
Mille fanti — White breadcrumbs, sauteed with
butter, moistened and cooked with chicken con-
somme, finished with cream, yolks, and cheese✪ Mille fanti.
Miss Betsy — Curried veloute and tomato puree,
served with asparagus pointes and peas✪ Miss Betsy.
Mitonnee — French white bread, cooked in light stock,
finished with cream.
Page 38 · 2 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
Livonien I. — Cream of spinach and sorrel, with onions, chervil
Livonien II. — Cream of green vegetables, creamed, rice.
Long champ — Puree of peas, served with vermicelli and shredded sorrel.
Longueville — Puree of peas and sorrel, served with macaroni.
Lord Marcus — Rich veal veloute, creamed, served with dice of cucumber, peas, and chervil.
Lorette — Parmentier, with cream of celery, corn salad, served with julienne of celery and truffe.
86 The New Practical Cookery Guide.
Lucullus — Cream of chicken, egg yolks and cream, served with chicken and truffe quenelles, cock’s comb, and kidneys.
Macdonald — Puree of chicken, calf’s sweetbread, and soubise, slightly curried, served with dice of cucumber.
Madeleine I. — Puree of white haricots and tomatoes, served with julienne of leeks and carrots.
Madeleine II. — Puree of artichokes and white haricots and soubise, served with sago.
Madrilenne — Puree of Garbanzos peas, creamed, and served with shredded pimentoes and sliced Chorizo sausage.
Malakoff — Puree of potato and tomato, shredded spinach.
Mancelle — Puree of chestnut and game, fillets of game garnish.
Maraichere — Puree of peas, soubise, and veloute, strips of nouille.
Marccilly — Chicken veloute and puree of peas, served with small quenelles and perles du nizam.
Marechale — Cream of chicken, creamed, served with asparagus pointes, dice of chicken, and truffe.
Maria — Puree of white haricots, creamed, and served with cubes of carrots and turnips, chervil.
Marianne — Cream of pumpkin, sorrel, and parmentier, served with cheese croutons.
Marie Louise I. — Veloute of chicken and cream of barlev, served with cubes of macaroni.
Marie Louise II. — Cream of chicken and tapioca, served with asparagus pointes.
Veloute, Puree , Creams.
Marie Stuart I. — Veloute of chicken and creme d’orge, served with pearl barley and brunoise roots.
Marie Stuart II.— Cream of chicken, served with peas, pearls of carrots.
Marigny — Puree of green peas, served with peas dice of French beans, and chervil.
Marquise — Cream of chicken, shredded lettuce and peas.
Martha — Puree of onions and veloute of chicken, creamed, served with quenelles, peas, and chervil.
Massena I. — Puree of pheasant, served with chestnut royal.
Massena II.— Veloute of chicken and sorrel, served with quenelles and chervil.
Mathilda — Cream of cucumber and veloute, served with rice and dice of cucumber.
Mathurin — Fish veloute and puree of soles, served with sole quenelles.
Medicis I. — Puree of peas and puree of carrots, shredded sorrel.
Medicis II. — Bisque and veloute, served with quenelles.
Medicis III. — Game soup and tomato soup, served with quenelles and macaroni.
Mehl suppe — Milk onion soup, cumin flavour.
Mercedes — Puree of artichokes and chicken veloute, served with artichoke and chicken roval, cock’s comb.
Messonier — Puree of onions and mutton stock, dice of mutton.
Meuse — Bisque of crayfish (écrevisses de la Meuse).
The New Practical Cookery Guide.
Mikado — Puree of crosnes (Japanese artichokes), perles of Japan.
Milanaise — Veloute of chicken ‘and tomato soup, served with macaroni, julienne of tongue, truffle, and chicken.
Mille fanti — White breadcrumbs, sauteed with butter, moistened and cooked with chicken consomme, finished with cream, yolks, and cheese.
Miss Betsy — Curried veloute and tomato puree, served with asparagus pointes and peas.
Mitonnee — French white bread, cooked in light stock, finished with cream.
Records on this page
Mille fantiMiss Betsy