Archiduchesse — Mixed with finely minced ham and
mushrooms, paprika.
Argenteuil — Mixed with asparagus pointes, small
bunch of pointes on top.
Aumale — Served in cocottes, stewed veal kidneys
over, and little tomato sauce round.
Batsac — Mixed with fine salpicon of truffe and
tongue, served in cocottes, with soubise and
cheese croutons round.
108 The New Practical Cookery Guide.
Bateliere — Mixed with fines herbes, served in crou-
stade, with a puree of fish over.
Benares — Mixed with pimento, cocoanut milk,
curried.
Bohemienne — Mixed with dice of foie gras and truffe
and served in brioche paste croustade.
Bourguignonne — Mixed with chopped escargots,
sauteed with fines herbes, served in cocotte.
Bresilienne — Mixed with puree of tomatoes, paprika,
served in croustades, anchovy fillets on top.
Careme — Mixed with dice of foie gras, truffe, and
chicken, served in croustades, a slice of foie gras
on top, jus lie.
Carnot — Mixed with minced mushrooms and cock’s
comb, served in cocottes, cock’s kidneys over,
and demiglace.
Chcdonnaise — Mixed with cock’s comb and kidneys,
served with veloute round.
Chasseur — Served with sauteed chicken’s liver over,
and chasseur sauce round.
Chdtillon — Served with sliced mushroom sautes
over, jus lie.
Doria — Served in cocottes, with dice of cucumber a
la creme on top, chive.
En surprise — Lightly cooked, served in own shells ;
carefully remove the top of raw eggs without
cracking the rest of shell, the contents scrambled,
and fill empty shells.
Espagnole — Mixed with finely minced pimentoes, and
served on halves of cooked tomatoes, fried
onions round.
Estragon — Mixed with chopped tarragon.
CEufs Brouilles ( Scrambled Eggs). 109
Forestiere — Mixed with dice of fried lean bacon
and cepes, croutons round.
Georgette — Large potatoes, baked, cut in halves,
scooped and filled with scrambled eggs,
flavoured with lobster butter✪ Scrambled Eggs with Various Mix-ins.
Gordon — Mixed with tomato puree, served with a slice
of beef marrow on top, Chateaubriand sauce round.
Grandjpere — Mixed with dice of fried onions, lean
bacon, and croutons.
Jeannette — Mixed with asparagus pointes.
Joinville — Mixed with dice of shrimp, mushroom,
served in croustades, Joinville sauce round, and
slice of t ruffe on top.
Longanese — Mixed with parmesan, sauteed green
peppers, and served with fried crumbs and fines
herbes over.
Malga — Mixed with fines herbes, French mustard,
fancy cut croutons round.
Marivaux — Mixed with fine dice of truffes, and
sauteed sliced mushrooms served on top, jus lie
round.
Monaco — Served in croustades with ragout of
langouste.
Montberri — Mixed with grated cheese, served on large
round savoury rice croquettes, sliced truffe on
top, and demiglace tomatee round.
Offenbach — Mixed with dice of tunny fish, anchovies,
and lobster, croutons round.
Orientate — Mixed with tomato puree and dice of
pimento, soubise over, thread of glaze round.
Orloff — Mixed with crayfish tails and coulis, served
in cocottes, a slice of truffe on top.
110 The New Practical Cookery Guide.
Parmentier — Mixed with dice of sauteed new
potatoes.
Piemontaise — Mixed with grated cheese and finely
chopped Piemond truffe, a slice of Piemond
truffe over, croutons round.
Portugaise — Served in croustades or cocottes, with
stewed dice of tomatoes and chopped parsley on
top.
Pi 'incesse — Mixed with puree of asparagus, and
served with a few pointes on top.
Page 46 · 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
Archiduchesse — Mixed with finely minced ham and mushrooms, paprika.
Argenteuil — Mixed with asparagus pointes, small bunch of pointes on top.
Aumale — Served in cocottes, stewed veal kidneys over, and little tomato sauce round.
Batsac — Mixed with fine salpicon of truffe and tongue, served in cocottes, with soubise and cheese croutons round.
108 The New Practical Cookery Guide.
Bateliere — Mixed with fines herbes, served in croustade, with a puree of fish over.
Benares — Mixed with pimento, cocoanut milk, curried.
Bohemienne — Mixed with dice of foie gras and truffe and served in brioche paste croustade.
Bourguignonne — Mixed with chopped escargots, sauteed with fines herbes, served in cocotte.
Bresilienne — Mixed with puree of tomatoes, paprika, served in croustades, anchovy fillets on top.
Careme — Mixed with dice of foie gras, truffe, and chicken, served in croustades, a slice of foie gras on top, jus lie.
Carnot — Mixed with minced mushrooms and cock’s comb, served in cocottes, cock’s kidneys over, and demiglace.
Chateaudnaise — Mixed with cock’s comb and kidneys, served with veloute round.
Chasseur — Served with sauteed chicken’s liver over, and chasseur sauce round.
Chdtillon — Served with sliced mushroom sautes over, jus lie.
Doria — Served in cocottes, with dice of cucumber a la creme on top, chive.
En surprise — Lightly cooked, served in own shells ; carefully remove the top of raw eggs without cracking the rest of shell, the contents scrambled, and fill empty shells.
Espagnole — Mixed with finely minced pimentoes, and served on halves of cooked tomatoes, fried onions round.
Estragon — Mixed with chopped tarragon.
CEufs Brouilles ( Scrambled Eggs). 109
Forestiere — Mixed with dice of fried lean bacon and cepes, croutons round.
Georgette — Large potatoes, baked, cut in halves, scooped and filled with scrambled eggs, flavoured with lobster butter.
Gordon — Mixed with tomato puree, served with a slice of beef marrow on top, Chateaubriand sauce round.
Grandjpere — Mixed with dice of fried onions, lean bacon, and croutons.
Jeannette — Mixed with asparagus pointes.
Joinville — Mixed with dice of shrimp, mushroom, served in croustades, Joinville sauce round, and slice of truffe on top.
Longanese — Mixed with parmesan, sauteed green peppers, and served with fried crumbs and fines herbes over.
Malga — Mixed with fines herbes, French mustard, fancy cut croutons round.
Marivaux — Mixed with fine dice of truffes, and sauteed sliced mushrooms served on top, jus lie round.
Monaco — Served in croustades with ragout of langouste.
Montberri — Mixed with grated cheese, served on large round savoury rice croquettes, sliced truffe on top, and demiglace tomatee round.
Offenbach — Mixed with dice of tunny fish, anchovies, and lobster, croutons round.
Orientale — Mixed with tomato puree and dice of pimento, soubise over, thread of glaze round.
Orloff — Mixed with crayfish tails and coulis, served in cocottes, a slice of truffe on top.
110 The New Practical Cookery Guide.
Parmentier — Mixed with dice of sauteed new potatoes.
Piemontaise — Mixed with grated cheese and finely chopped Piemond truffe, a slice of Piemond truffe over, croutons round.
Portugaise — Served in croustades or cocottes, with stewed dice of tomatoes and chopped parsley on top.
Princesse — Mixed with puree of asparagus, and served with a few pointes on top.
Records on this page
Scrambled Eggs with Various Mix-ins