Modena — Cream of spinach, creamed, served with
croutons.
Mogador — Puree of chicken and foie gras, served
with julienne of chicken and truffe.
Monaco — Milk soup, lie with cream and yolks,
croutons.
Monte Cristo — Chicken and veal veloute and puree of
artichokes, served with cubes of quenelles and
capsicum.
Montesyan — Cream of asparagus and tapioca, peas.
Montesquieux — Cream of cucumber and mushroom
veloute, served with dice of cucumber.
Montglas— Cream of chicken, julienne of mushroom,
and truffle.
Montmorency — Cream of chicken and Parmesan,
served with vermicelli and shredded lettuce.
Montorgeuil — Chicken veloute and printanier roots,
chervil.
Montpensier — Puree of cauliflower and cream of rice,
croutons.
Veloute, Puree, Creams.
89
Morgan — Veloute of chicken and cream of rice, served
with chicken royal and cock’s comb.
Mozart — Puree of French beans, served with
croutons.
Mulligatawny — Curried cream of chicken, served with
dice of chicken, rice✪ Mulligatawny.
Mulligatawny a la Dehnonico — As above, served with
dice of aubergine and bearded oysters✪ Mulligatawny a la Dehnonico.
Murillo — Tomato soup, made with fish stock, fish
quenelles.
Mussart — Puree of flageolets, served with flageolets
and chervil.
Nantua — Cream bisque of lobster or crayfish,
served with dice of truffe and lobster or cray-
fish.
Navarin — Puree of green peas and cream of lettuce,
served with peas and parsley.
Nelusko — Cream of chicken, filbert flavour, served
with chicken and filbert quenelles.
Nemours — Parmentier and tapioca, lie yolks and
cream.
Nemrod — Light game soup, served with farced
profiterolles.
Nesselrode — Puree of woodcock and chestnut, served
with chestnut and woodcock quenelles.
Nimoise — Crea,m of haricot beans, with fine sago.
Nissarde — Cream of vegetable marrow, lie tapioca.
Nivernais — Cream of carrots, with julienne of
carrots.
Normande — Puree of potatoes, leeks, turnips, white
haricots made with milk, creamed, served with
chervil.
90
The New Practical Cookery Guide.
Norvegienne — Cream of celeriac, creamed, served with
fine julienne of beetroot.
O'Connor — Cream of chicken, with julienne of leeks
and chicken.
Okra — Puree of tomatoes and gombos.
Or eye — Cream of barley soup, creme cl’orge.
Originate — Cream of pumpkin and rice, leeks, fines
herbes, creamed, and served with croutons.
Orleans — Veloute of chicken, creamed, and served
with imitation of fleur de lys quenelles, white,
pink, and green.
Orties — Cream of garden nettles and potatoes, lie
cream and yolks, served with croutons.
Ostendais — Cream of oyster and fish veloute, served
with oysters.
Oukrop — Puree of onions and milk, lie croutons.
Palestine — Puree of Jerusalem artichokes, creamed,
croutons.
Paquita — Puree of peas, served with dice of tomatoes
and perles du nizam.
Parisien — Veloute of veal, lie yolks and cream, served
with paysanne of leeks and potatoes sauteed.
Parmentier — Puree of potatoes and leeks, creamed,
croutons.
Patti — Puree of Jerusalem artichokes, creamed, rice.
Pavilion — Puree of watercress and crosnes and
chicken veloute, lie yolks and cream, dice of
celery, and carrots.
Paysanne — Puree of vegetables, served with croutons.
Petit Due — Puree of woodcock, ham flavour, cognac,
and puree of foie gras, served with woodcock
quenelles.
Veloute, Puree , Creams.
91
Pierre le Grand I. — Puree of celery and carrots,
creamed, croutons.
Pierre le Grand II. — Puree of hazel hen and
mushrooms, served with julienne of celery
and carrots.
Page 39 · 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
Modena — Cream of spinach, creamed, served with croutons.
Mogador — Puree of chicken and foie gras, served with julienne of chicken and truffe.
Monaco — Milk soup, lie with cream and yolks, croutons.
Monte Cristo — Chicken and veal veloute and puree of artichokes, served with cubes of quenelles and capsicum.
Montesyan — Cream of asparagus and tapioca, peas.
Montesquieux — Cream of cucumber and mushroom veloute, served with dice of cucumber.
Montglas— Cream of chicken, julienne of mushroom, and truffle.
Montmorency — Cream of chicken and Parmesan, served with vermicelli and shredded lettuce.
Montorgeuil — Chicken veloute and printanier roots, chervil.
Montpensier — Puree of cauliflower and cream of rice, croutons.
Veloute, Puree, Creams.
Morgan — Veloute of chicken and cream of rice, served with chicken royal and cock’s comb.
Mozart — Puree of French beans, served with croutons.
Mulligatawny — Curried cream of chicken, served with dice of chicken, rice.
Mulligatawny a la Dehnonico — As above, served with dice of aubergine and bearded oysters.
Murillo — Tomato soup, made with fish stock, fish quenelles.
Mussart — Puree of flageolets, served with flageolets and chervil.
Nantua — Cream bisque of lobster or crayfish, served with dice of truffe and lobster or crayfish.
Navarin — Puree of green peas and cream of lettuce, served with peas and parsley.
Nelusko — Cream of chicken, filbert flavour, served with chicken and filbert quenelles.
Nemours — Parmentier and tapioca, lie yolks and cream.
Nemrod — Light game soup, served with farced profiterolles.
Nesselrode — Puree of woodcock and chestnut, served with chestnut and woodcock quenelles.
Nimoise — Cream of haricot beans, with fine sago.
Nissarde — Cream of vegetable marrow, lie tapioca.
Nivernais — Cream of carrots, with julienne of carrots.
Normande — Puree of potatoes, leeks, turnips, white haricots made with milk, creamed, served with chervil.
The New Practical Cookery Guide.
Norvegienne — Cream of celeriac, creamed, served with fine julienne of beetroot.
O'Connor — Cream of chicken, with julienne of leeks and chicken.
Okra — Puree of tomatoes and gombos.
Or eye — Cream of barley soup, creme d'orge.
Originate — Cream of pumpkin and rice, leeks, fines herbes, creamed, and served with croutons.
Orleans — Veloute of chicken, creamed, and served with imitation of fleur de lys quenelles, white, pink, and green.
Orties — Cream of garden nettles and potatoes, lie cream and yolks, served with croutons.
Ostendais — Cream of oyster and fish veloute, served with oysters.
Oukrop — Puree of onions and milk, lie croutons.
Palestine — Puree of Jerusalem artichokes, creamed, croutons.
Paquita — Puree of peas, served with dice of tomatoes and perles du nizam.
Parisien — Veloute of veal, lie yolks and cream, served with paysanne of leeks and potatoes sauteed.
Parmentier — Puree of potatoes and leeks, creamed, croutons.
Patti — Puree of Jerusalem artichokes, creamed, rice.
Pavilion — Puree of watercress and crosnes and chicken veloute, lie yolks and cream, dice of celery, and carrots.
Paysanne — Puree of vegetables, served with croutons.
Petit Due — Puree of woodcock, ham flavour, cognac, and puree of foie gras, served with woodcock quenelles.
Veloute, Puree , Creams.
Pierre le Grand I. — Puree of celery and carrots, creamed, croutons.
Pierre le Grand II. — Puree of hazel hen and mushrooms, served with julienne of celery and carrots.
Records on this page
MulligatawnyMulligatawny a la Dehnonico