The new practical cookery guide

Princesse Marie — Mixed with cheese and fine julienne of truffes, served with cocottes, supreme sauce round. Provengale — Mixed with sauteed sliced cepes and echalotes. Rachel — Mixed with fine julienne of truffe and pointes, served in cocottes, with a slice of truffe on top, jus lie. Reine Margot — Mixed with puree of chicken, served in croustades, with a small round chicken croquette on top, veloute round. Romaine — Served on nouille paste croustade, anchovy fillets over, jus lie round. Rothschild — Mixed with coulis of crayfish, served in timbales, garnished with pointes, truffe, and crayfish. Salamande — Served in artichoke fonds, Mornay sauce over, cheese, and salamandered. Sultane — Mixed with pistachio butter, served in brioche paste fancy croustade. Sylvette — Mixed with a fine julienne of carrots and truffes, served with a button mushroom and glaze on top. (Eufs Poches ( Poached Eggs). Ill Turque — Saffron flavour, served in aubergine croustades, little tomato pulp on top. Tzarine — Well creamed, mixed with fennel, and served in cocottes, with a little caviar on top. Yancourt — Mixed with julienne of mushrooms and truffe, served in duchesse croustades, glazed over. Viennoise — Mixed with finely chopped ham and paprika. Walewska — Mixed with dice of mushroom and lobster, served in croustades, with a slice of truffe on top, and lobster sauce round. Yvette — Mixed with crayfish and pomtes, truffe on top. (EUFS POCHES (Poached Eggs). Fresh eggs only should be used for poaching, lightly done, and served on toast, croutes, farce fonds, etc., sauced and garnished as required. Abessynienne — Served on round chicken croquettes, truffe sauce over. Alsacienne — Served in croustades filled with sauerkraut and minced ham, rich demiglace over. Americaine I. — Served on croustades filled with scalloped oysters, Genevoise sauce over. Americaine II. — Served in cocottes with Americaine sauce over. Andalouse — Served on halves of tomatoes, tomato sauce and pimento over. Archiduc — Served in croustades, with sauteed chicken’s liver, Hongroise sauce over, and a slice of tongue. 112 The New Practical Cookery Guide . Argenteuil — Served on creamed asparagus pointes, cream sauce over. Armenonville — Served on croutes, garnished with carrots a la creme, and mashed with supreme sauce, asparagus pointes round. Aurore — Served on croutes, with aurore sauce over. Balfour — Served on croustades, lined with puree of foie gras, Bearnaise sauce over, a slice of truffe on top. Barcelona — Served on grilled tomatoes, green peppers and demiglace over. Bayonnaise — Served on slices of tomatoes, madeira sauce, with finely chopped ham over. Bearnaise — Served on croutes with Bearnaise sauce over. Belle Helene — Served on asparagus pointes, croquettes, or fonds, supreme sauce over. Benedictine — Served on croustade lined with brandade of cod, cream sauce over. Berceau ( en ) — Served on a cradle shape potato duchesse, layer of puree of chicken, and aurore sauce over. Bergere — Served on fond of minced lamb, veloute over. Bignon — Served on farce fond, veloute and tarragon over. Bohemienne I. — Served on croustades lined with minced truffe and foie gras, Hongroise sauce over. Bohemienne II. — Served on foie gras croutes, veloute and julienne of ham over. CEufs Poches ( Poached Eggs). 113 Bo'ildieu — Served on croustades, with salpicon of chicken, truffe, and foie gras, veloute over.