Bretonne — Served with creamed soubise over, cheese,
and gratines.
Britain — A slice of truffe on each, anchovy fillets
round, and demiglace.
Bruxelloise — Served with sliced braised chicorv,
browned crumbs over.
Camerani — Garnished with grilled ham and sauer-
kraut.
Chdlonnaise — Served with cock’s combs and kidneys
and veloute.
Chasseur — Served with sauteed chicken’s liver in
dice.
Clamart — Served with peas a la Fram^aise round.
Cleveland — Served with sauteed lamb’s kidneys and
mushrooms, demiglace round.
Cluny — Served with small medal] ions of chicken and
tomato sauce.
Conde — Served on puree of white haricots, and strips
of bacon round.
Conti — Served on puree of lentils, and strips of bacon
round.
Crecy — Served on puree of carrots a la Vichy.
Diahle — As Beurre noir, and devilled.
Doria I. — Served on tomato sauce, anchovv fillets
and chopped truffes over, salamandered.
Doria II. — Served with creamed pearls of blanched
cucumber.
Duchesse — Served in small bordure of duchesse
potatoes, double cream over, salamandered, a slice
of truffe on each.
(E yfs (Eggs).
103
Egyptienne — Served in creamed puree of leeks and
onions, salamandered.
j Espagnole I. — Served with grilled tomatoes and fried
Spanish onions.
Espagnole II, — Served on half grilled tomatoes, fried
onions round.
Estrcigon — Served with veal jus lie and tarragon
round.
Florentine — Served on a layer of plain buttered
spinach, light Mornay sauce and cheese over,
and gratine.
Forestiere — Served on a layer of stewed morels.
Gambetta — One fried egg with a slice of truffe and
Choron sauce over, and one poached egg with
soubise over.
Gamier — Served on a layer of creamed pointes and
sliced truffe.
Grandmere — Gfarnished with fancy cut and fried
croutons and fines herbes.
Hongroise — Served on a layer of stewed sliced onions
and paprika, sour cream and chopped chives
over, salamandered.
Hubert — Served on puree of lentils and game mixed,
game sauce round.
Isoline — G-armshed with tomatoes, sauteed pro vencale,
and chicken’s liver saute.
Jessica i — Garnished with sauteed cepes, jDointes, and
Chateaubriand sauce round.
Jockey Club - Served on foie gras toast, with stewed
veal kidney round.
Kliedivial — -Served on paste croutes masked with
puree of chicken and spinach, supreme sauce over.
104 The New Practical Cookery Guide.
Lilloise — Served on puree of sprouts, thin bechamel
round.
Lipton — Served in nests of duchesse potatoes,
salaniandered, and chopped truffle over.
Lorraine — Served with strips of smoked bacon,
cheese over, and gratines.
Lully — Served on grilled ham, garnished with
macaroni portugaise.
Lyonnaise — Garnished with fried rings of onions,
jus lie round.
Maraichere — Served on a creamed chiffonade of
sorrel, lettuce, and chervil, lean strip of bacon
round, salaniandered.
Matelotte — Served on croutes, with matelotte sauce
over.
Maximilien — Served on half a tomato, with bread-
crumbs, chopped parsley, and grated cheese
over, salaniandered.
Metternich — Served on sauteed sliced mushrooms,
masked with bechamel sauce, cheese, and
salaniandered.
Meyerbeer — Garnished with grilled kidneys, and
Perigueux sauce.
Mirabeau — With anchovy butter in dish, anchovy
fillets, farced olive, and tarragon over the eggs.
Miroir — Little cream over the eggs, and sala-
mandered.
Moderne — Garnished with little bouquets of sauteed
chicken’s liver, creamed pointes and truffle, jus
lie round. ✪ Scrambled Eggs with Various Mix-ins
Page 44 · 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
Bretonne — Served with creamed soubise over, cheese, and gratines.
Britain — A slice of truffe on each, anchovy fillets round, and demiglace.
Bruxelloise — Served with sliced braised chicorv, browned crumbs over.
Camerani — Garnished with grilled ham and sauerkraut.
Châlonnaise — Served with cock’s combs and kidneys and veloute.
Chasseur — Served with sauteed chicken’s liver in dice.
Clamart — Served with peas a la Française round.
Cleveland — Served with sauteed lamb’s kidneys and mushrooms, demiglace round.
Cluny — Served with small medal] ions of chicken and tomato sauce.
Conde — Served on puree of white haricots, and strips of bacon round.
Conti — Served on puree of lentils, and strips of bacon round.
Crecy — Served on puree of carrots a la Vichy.
Diahle — As Beurre noir, and devilled.
Doria I. — Served on tomato sauce, anchovy fillets and chopped truffes over, salamandered.
Doria II. — Served with creamed pearls of blanched cucumber.
Duchesse — Served in small bordure of duchesse potatoes, double cream over, salamandered, a slice of truffe on each.
(E yfs (Eggs).
Egyptienne — Served in creamed puree of leeks and onions, salamandered.
j Espagnole I. — Served with grilled tomatoes and fried Spanish onions.
Espagnole II, — Served on half grilled tomatoes, fried onions round.
Estrcigon — Served with veal jus lie and tarragon round.
Florentine — Served on a layer of plain buttered spinach, light Mornay sauce and cheese over, and gratine.
Forestiere — Served on a layer of stewed morels.
Gambetta — One fried egg with a slice of truffe and Choron sauce over, and one poached egg with soubise over.
Gamier — Served on a layer of creamed pointes and sliced truffe.
Grandmere — Gfarnished with fancy cut and fried croutons and fines herbes.
Hongroise — Served on a layer of stewed sliced onions and paprika, sour cream and chopped chives over, salamandered.
Hubert — Served on puree of lentils and game mixed, game sauce round.
Isoline — Garnished with tomatoes, sauteed pro vencale, and chicken’s liver saute.
Jessica i — Garnished with sauteed cepes, pointes, and Chateaubriand sauce round.
Jockey Club - Served on foie gras toast, with stewed veal kidney round.
Khedivial — -Served on paste croutes masked with puree of chicken and spinach, supreme sauce over.
104 The New Practical Cookery Guide.
Lilloise — Served on puree of sprouts, thin bechamel round.
Lipton — Served in nests of duchesse potatoes, salamandered, and chopped truffle over.
Lorraine — Served with strips of smoked bacon, cheese over, and gratines.
Lully — Served on grilled ham, garnished with macaroni portugaise.
Lyonnaise — Garnished with fried rings of onions, jus lie round.
Maraichere — Served on a creamed chiffonade of sorrel, lettuce, and chervil, lean strip of bacon round, salaniandered.
Matelotte — Served on croutes, with matelotte sauce over.
Maximilien — Served on half a tomato, with breadcrumbs, chopped parsley, and grated cheese over, salamandered.
Metternich — Served on sauteed sliced mushrooms, masked with bechamel sauce, cheese, and salaniandered.
Meyerbeer — Garnished with grilled kidneys, and Perigueux sauce.
Mirabeau — With anchovy butter in dish, anchovy fillets, farced olive, and tarragon over the eggs.
Miroir — Little cream over the eggs, and salamandered.
Moderne — Garnished with little bouquets of sauteed chicken’s liver, creamed pointes and truffle, jus lie round.
Records on this page
Scrambled Eggs with Various Mix-ins