Pisto — Brunoise roots, with addition of potatoes, cooked in light consomme, basil flavour, blanched dice of streaky bacon, dice of tomatoes, French beans, peas, thickened with pounded fat bacon, a little garlic, and grated cheese✪ Pisto, served with fine vermicelli. Pois vert — Puree of green peas. Polonais — Puree of green split peas, leeks, and onions, pickled pork flavour, served with shredded celery and beetroot. Pomeranien — Puree of butter beans creamed, croutons. Pommerische suppe— Puree of potatoes, goose flavour, served with julienne of ham, carrots, rice. Pompadour — Puree of lentils and tapioca. Porto Pico — Puree of tomatoes, okras, banana, and cocoanut, served with croutons. Portugais — Puree of tomatoes and rice, highly seasoned, served with rice. Potage vierge — White cooked chicken meat, pounded with a few sweet almonds, diluted with chicken consomme, strained, and finished with cream✪ Potage vierge, served with croutons. Potiron — Puree of pumpkin, lie yolks and cream, croutons. Poupard — Bisque and veloute of chicken, creamed, served with quenelles and truffe. 92 The New Practical Cookery Guide. Pourpier — Cream of pourpier (purslain) and chicken veloute, lie cream and yolks. Prince cle Galles — Veloute of calf’s head and veal, veal quenelles. Princesse — Cream of chicken, served with pointes. Puree de tomate d Vltalienne — Tomato soup, served with cubes of spaghetti, tongue, and truffe. Quebec — Puree of white haricots, finished with milk and cream, served with fine julienne of vegetables. Queue de boeuf — Thick oxtail soup (brown). Queue de veau — Calf’s tail soup (white). See Chesterfield. Rabelais — G-ame soup with chablis, served with game quenelles and julienne of celery. Rachel — Veloute of calf’s head, garnished with strips of calf’s head. Raphael — Veloute of chicken and celery, served with dice of celery. Regence — Creme d’orge and chicken veloute, creamed, served with chicken and crayfish quenelles, pearl barley, and sliced cock’s kidneys. Reine — Puree of chicken and rice, creamed, served with chicken quenelles and julienne of chicken. Reine Hortense — Cream of lettuce and artichokes and veloute of chicken, served with shredded lettuce and dice of fonds. Reine Margot — Cream of chicken and almond, milk flavour, served with chicken and pistachios, quenelles. Veloute, Puree, Creams. 93 Peine Wilhelvi — Creme cle riz and chicken veloute, creamed, and served with pink and white royal cut star shape, and small watercress leaves. Rejane — Chicken veloute and filberts, served with small poached yolks of eggs. Reunion — Fish veloute, lie lobster butter, oyster garnish. Rigolette — Puree of green peas, with braised shredded spinach and croutons. Romeo — Puree of potatoes, onions, and chervil, served with shredded lettuce, chervil, and tarragon. o Rossahiick — Puree of cucumber and chicken veloute, fennel, celery, lie yolk and cream, served with dice of celery, cucumber, and parsley roots. Rouennaise — Puree of Rouen duck and lentils, lie claret, and pounded duck’s liver, served with julienne of duck. Royan — Puree of plovers, served with game croutes and poached plover’s eggs. Russe I. — Bisque of lobster and tomatoes, lobster quenelle garnish. R usse II. — Puree of chicken and bisque of lobster mixed. Sagamita — Puree of Indian corn, creamed, croutons. St. Cloud — Puree of French beans and chicken veloute, served with shredded lettuce. St. Germain — Puree of green peas, creamed, served with peas.

AI-modernized reading of the original text

Pisto — Brunoise roots, with addition of potatoes, cooked in light consomme, basil flavour, blanched dice of streaky bacon, dice of tomatoes, French beans, peas, thickened with pounded fat bacon, a little garlic, and grated cheese, served with fine vermicelli. Pois vert — Puree of green peas. Polonais — Puree of green split peas, leeks, and onions, pickled pork flavour, served with shredded celery and beetroot. Pomeranien — Puree of butter beans creamed, croutons. Pommerische suppe— Puree of potatoes, goose flavour, served with julienne of ham, carrots, rice. Pompadour — Puree of lentils and tapioca. Porto Pico — Puree of tomatoes, okras, banana, and cocoanut, served with croutons. Portugais — Puree of tomatoes and rice, highly seasoned, served with rice. Potage vierge — White cooked chicken meat, pounded with a few sweet almonds, diluted with chicken consomme, strained, and finished with cream, served with croutons. Potiron — Puree of pumpkin, egg yolks and cream, croutons. Poupard — Bisque and veloute of chicken, creamed, served with quenelles and truffle. 92 The New Practical Cookery Guide. Pourpier — Cream of pourpier (purslain) and chicken veloute, egg cream and yolks. Prince de Galles — Veloute of calf's head and veal, veal quenelles. Princesse — Cream of chicken, served with pointes. Puree de tomate a l'Italienne — Tomato soup, served with cubes of spaghetti, tongue, and truffle. Quebec — Puree of white haricots, finished with milk and cream, served with fine julienne of vegetables. Queue de boeuf — Thick oxtail soup (brown). Queue de veau — Calf’s tail soup (white). See Chesterfield. Rabelais — Game soup with chablis, served with game quenelles and julienne of celery. Rachel — Veloute of calf’s head, garnished with strips of calf’s head. Raphael — Veloute of chicken and celery, served with dice of celery. Regence — Creme d’orge and chicken veloute, creamed, served with chicken and crayfish quenelles, pearl barley, and sliced cock’s kidneys. Reine — Puree of chicken and rice, creamed, served with chicken quenelles and julienne of chicken. Reine Hortense — Cream of lettuce and artichokes and veloute of chicken, served with shredded lettuce and dice of fonds. Reine Margot — Cream of chicken and almond, milk flavour, served with chicken and pistachios, quenelles. Veloute, Puree, Creams. Reine Wilhelm — Creme de riz and chicken veloute, creamed, and served with pink and white royal cut star shape, and small watercress leaves. Rejane — Chicken veloute and filberts, served with small poached yolks of eggs. Reunion — Fish veloute, lie lobster butter, oyster garnish. Rigolette — Puree of green peas, with braised shredded spinach and croutons. Romeo — Puree of potatoes, onions, and chervil, served with shredded lettuce, chervil, and tarragon. o Rossahiick — Puree of cucumber and chicken veloute, fennel, celery, egg yolk and cream, served with dice of celery, cucumber, and parsley roots. Rouennaise — Puree of Rouen duck and lentils, lie claret, and pounded duck’s liver, served with julienne of duck. Royan — Puree of plovers, served with game croutes and poached plover’s eggs. Russe I. — Bisque of lobster and tomatoes, lobster quenelle garnish. R usse II. — Puree of chicken and bisque of lobster mixed. Sagamita — Puree of Indian corn, creamed, croutons. St. Cloud — Puree of French beans and chicken veloute, served with shredded lettuce. St. Germain — Puree of green peas, creamed, served with peas.

Records on this page

PistoPotage vierge

The new practical cookery guide