Moncelet — Garnished with dice of fonds and truffle,
veal jus lie round.
(Eufs (Eggs).
105
Monegasgue — Served on puree of tomato, anchovy
fillets, and tarragon over, salamandered.
Montargis — Prepared tartlets filled with a j ulienne of
chicken, tongue, mushroom lie with glaze,
Mornay sauce over and gratines, serve an egg
on each.
Montmorency — Served on puree of asparagus, green
pointes round.
Nanceenne — Served on puree of onions and paprika,
slices of sausages, jus lie round.
Nantua — Served on a salpicon nantua, Nantua sauce
round.
Negus — Garnished with medaillons of game,
Perigueux sauce round.
Normande — Served with creamed oysters, and
Normande sauce round.
Omer Pasha — Served on a puree of onions, grated
cheese over the eggs, and gratines.
Opera — Garnished with stewed chicken’s liver,
pointes, jus lie.
Orleannaise — Served on creamed sorrel, cream sauce
round.
Parmesane — Served with cream and grated
parmesan, gratines.
Patti — Served with a ragout of truffles, and veal jus lie.
Perigourdine — Served with bouquet of truffles,
demiglace with truffe essence.
Petit due - Garnished with grilled mushrooms
filled with grated horseradish, Chateaubriand
sauce round.
Piemontaise — Served with Italian truffles, Parmesan
cheese over, gratines.
106 The New Practical Cookery Guide.
Portugaise — Served with stewed tomatoes and fines
lierbes on the sides, tomato sauce round.
Provengale — Served on dice of tomatoes, parsley,
garlic flavour, sauteed with oil, cream over, and
salamandered.
Rachel — Served on foie gras croutes, beef marrow
and truffe over, and jus lie.
Richemond — Garnished with a salpicon of cepes and
truffes, supreme sauce round.
Romaine — Dish lined with blanched spinach leaves,
anchovy fillets over, eggs on top, grated cheese,
and salamandered.
Rossini — Served on puree of foie gras and truffes,
Perigueux sauce round.
Rothomago — Served on grilled ham, small sausages
round, and tomato sauce.
Sagan — Garnished with sauteed calf’s brains,
parmesan over, and salamandered, supreme
sauce round.
Savoyarde — Served on a layer of potato savovarde,
cream and grated cheese over, and gratines.
Soubise — Served on soubise, veal jus lie round.
Suisse— Cream and grated parmesan over, and
baked.
Tartar e — Served on minced beef, sour cream and
cheese over, and gratines.
Turbigo — Garnished with stewed sliced tomatoes,
small French sausages, and kidney sautes.
Turque — Served with sauteed chicken’s liver, blended
with puree of onions, and tomato sauce round.
Valancienne — Garnished with sauteed tomatoes,
pimentoes, and mushrooms.
(Eufs Brouilles ( Scrambled Eggs). 10 7
Vcincourt — Served in ducliesse bordure, garnished
with asparagus pointes, slice of truffe on each,
salamandered.
Victoria — Served with salpicon of lobster and truffe,
Victoria sauce round.
Villars — Served on artichoke fonds, strips of bacon
and demiglace round.
Waldimir — Served with creamed julienne of truffe
and pointes, grated cheese over, salamandered.
(EUFS BROUILLES (Scrambled Eggs).
Little cream should be used in scrambling eggs,
and if a few yolks are added, about two to
four whole eggs, delicious scrambled eggs are
obtained ; they are served on either toast, croutons,
farce fonds, artichoke fonds, half tomatoes, and in
cocottes or croustades the garnish is either mixed
with the eggs or served round with fancy cut
croutons.
Allemancle — Mixed with flaked, smoked, cooked
herrings. ✪ Scrambled Eggs with Various Mix-ins
Page 45 · 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
Moncelet — Garnished with dice of fonds and truffle, veal jus lie round.
(Eufs (Eggs).
Monégasque — Served on puree of tomato, anchovy fillets, and tarragon over, salamandered.
Montargis — Prepared tartlets filled with a j ulienne of chicken, tongue, mushroom lie with glaze, Mornay sauce over and gratines, serve an egg on each.
Montmorency — Served on puree of asparagus, green pointes round.
Nanceenne — Served on puree of onions and paprika, slices of sausages, jus lie round.
Nantua — Served on a salpicon nantua, Nantua sauce round.
Negus — Garnished with medaillons of game, Perigueux sauce round.
Normande — Served with creamed oysters, and Normande sauce round.
Omer Pasha — Served on a puree of onions, grated cheese over the eggs, and gratines.
Opera — Garnished with stewed chicken’s liver, pointes, jus lie.
Orleannaise — Served on creamed sorrel, cream sauce round.
Parmesane — Served with cream and grated parmesan, gratines.
Patti — Served with a ragout of truffles, and veal jus lie.
Perigourdine — Served with bouquet of truffles, demiglace with truffe essence.
Petit due - Garnished with grilled mushrooms filled with grated horseradish, Chateaubriand sauce round.
Piemontaise — Served with Italian truffles, Parmesan cheese over, gratines.
106 The New Practical Cookery Guide.
Portugaise — Served with stewed tomatoes and fines herbes on the sides, tomato sauce round.
Provengale — Served on dice of tomatoes, parsley, garlic flavour, sauteed with oil, cream over, and salamandered.
Rachel — Served on foie gras croutes, beef marrow and truffe over, and jus lie.
Richemond — Garnished with a salpicon of cepes and truffes, supreme sauce round.
Romaine — Dish lined with blanched spinach leaves, anchovy fillets over, eggs on top, grated cheese, and salamandered.
Rossini — Served on puree of foie gras and truffes, Perigueux sauce round.
Rothomago — Served on grilled ham, small sausages round, and tomato sauce.
Sagan — Garnished with sauteed calf’s brains, parmesan over, and salamandered, supreme sauce round.
Savoyarde — Served on a layer of potato savovarde, cream and grated cheese over, and gratines.
Soubise — Served on soubise, veal jus lie round.
Suisse— Cream and grated parmesan over, and baked.
Tartar e — Served on minced beef, sour cream and cheese over, and gratines.
Turbigo — Garnished with stewed sliced tomatoes, small French sausages, and kidney sautes.
Turque — Served with sauteed chicken’s liver, blended with puree of onions, and tomato sauce round.
Valancienne — Garnished with sauteed tomatoes, pimentoes, and mushrooms.
(Eufs Brouilles ( Scrambled Eggs). 10 7
Vaincourt — Served in duchesse bordure, garnished with asparagus pointes, slice of truffe on each, salamandered.
Victoria — Served with salpicon of lobster and truffe, Victoria sauce round.
Villars — Served on artichoke fonds, strips of bacon and demiglace round.
Waldorf — Served with creamed julienne of truffe and pointes, grated cheese over, salamandered.
(EUFS BROUILLES (Scrambled Eggs).
Little cream should be used in scrambling eggs, and if a few yolks are added, about two to four whole eggs, delicious scrambled eggs are obtained ; they are served on either toast, croutons, farce fonds, artichoke fonds, half tomatoes, and in cocottes or croustades the garnish is either mixed with the eggs or served round with fancy cut croutons.
Allemancle — Mixed with flaked, smoked, cooked herrings.
Records on this page
Scrambled Eggs with Various Mix-ins