Bonvalet — Served on croutes, veloute over and a thread
of Choron sauce round, a slice of truffe on each.
Bourguignonne — Poached in claret, served on croutes,
Bourguignonne sauce with mushroom, and
button onions over.
Breban — Served on croutes and masked with puree of
game and foie gras, game sauce over, and a slice
of truffe on each.
Bretonne — Served on puree of white haricots, cream
sauce over.
Bruxelloise — Served on puree of sprouts and chicory,
cream sauce over, and gratines.
Cardinal — Served on lobster croustades, Cardinal
sauce over.
Celestine — Served on anchovy croutes, Hollandaise
lice lobster butter over.
Chdlonnaise — Served in croustades filled with
salpicon of mushroom, truffes, cockscomb, and
kidnevs, veloute over.
Chantilly — Served in croustades, lined with puree
of peas, mousseline sauce over.
Chartres — Served on cucumber croustades, jus lie-
and tarragon over.
Chasseur — Served in cocotte, masked with puree of
chicken’s liver, Cbasseur sauce over.
Chatelaine — Served on puree of chestnuts, Mornay
sauce, with puree of onions over, cheese, and
gratines.
Chimay — Served on nouille a la creme, supreme
sauce over, and asparagus pointes round.
i
114 The New Practical Cookery Guide.
Chivry — Served in croustades lined with puree of
fines herbes, chivry sauce over.
Christoph Colornb — Served on foie gras croutes,
Chateaubriand sauce tomatee over.
Clamart — Served on croustades filled with peas a la
Fran9aise, cream sauce over.
Comtesse — Served on croustades lined with puree of
asparagus, Allemande sauce over, and chopped
truffe.
Continentale — Served on foie gras croutes, demiglace
tomatee over.
Crecy I. — Served on brioche croustade, lined with
puree of carrots, cream sauce over, and a star
of carrot.
Crecy II. — Served on carrots a la creme, veloute
over.
Daumont I. — Served in croustade filled with lobster
Nantua, ISTantua sauce, over, and aslice of truffe.
Daumont II. — Served on minced chicken, veloute
with puree of asparagus over.
Dijonnaise — Served on duchesse bordure, Burgundy
sauce over, and a button mushroom on top.
Dino — Served in croustades lined with puree of
chicken and sauteed cepes, Indienne sauce over.
Divorgons — Served on croutes, one egg masked with
cream sauce and chopped truffe over, the other
egg masked with tomato sauce, and sieved hard
whites of eggs.
D'Orsay — Served on croutes masked with puree of
chicken, Chateaubriand sauce over.
Ducale — Served on farce bordure, supreme sauce
over, and a star of truffe on top.
CEufs Poches ( Poached Eggs). 115
Duchesse — Served on Duchesse potato bordure,
veloute sauce over the eggs, jus lie round.
Dufferin — Served on creamed sliced mushrooms,
horseradish sauce over, and a thread of glaze
round.
Ecossaise— Served on salmon croquettes, lobster
sauce over.
Elizabeth — Served in artichoke fond, a slice of
truffe on top, Mornay sauce over, cheese, and
gratines.
En soleil — Poached eggs dipped in batter (pate a
frire), and fried, tomato sauce round.
Eugenie — Served on large mushrooms, Hollandaise
sauce over.
Fedora — Served on croutes, masked with puree of
foie gras and truffe, supreme sauce over.
Flora — Served on croutes, half of the eggs masked
with veloute and chopped truffe, the other half
with tomato sauce and chopped parsley.
Floreale — Served on croutes masked with Venitienne
sauce, garnished pearls of carrots, turnips, and
peas round.
Florentine — On bordure of spinach, Mornay sauce
over, and gratines.
Page 48
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
Bonvalet — Served on croutes, veloute over and a thread of Choron sauce round, a slice of truffe on each.
Bourguignonne — Poached in claret, served on croutes, Bourguignonne sauce with mushroom, and button onions over.
Breban — Served on croutes and masked with puree of game and foie gras, game sauce over, and a slice of truffe on each.
Bretonne — Served on puree of white haricots, cream sauce over.
Bruxelloise — Served on puree of sprouts and chicory, cream sauce over, and gratines.
Cardinal — Served on lobster croustades, Cardinal sauce over.
Celestine — Served on anchovy croutes, Hollandaise sauce with lobster butter over.
Châlonnaise — Served in croustades filled with salpicon of mushroom, truffes, cockscomb, and kidneys, veloute over.
Chantilly — Served in croustades, lined with puree of peas, mousseline sauce over.
Chartres — Served on cucumber croustades, jus lie and tarragon over.
Chasseur — Served in cocotte, masked with puree of chicken's liver, Chasseur sauce over.
Chatelaine — Served on puree of chestnuts, Mornay sauce, with puree of onions over, cheese, and gratines.
Chimay — Served on nouille a la creme, supreme sauce over, and asparagus pointes round.
114 The New Practical Cookery Guide.
Chivry — Served in croustades lined with puree of fines herbes, chivry sauce over.
Christoph Colomb — Served on foie gras croutes, Chateaubriand sauce tomatee over.
Clamart — Served on croustades filled with peas a la Francaise, cream sauce over.
Comtesse — Served on croustades lined with puree of asparagus, Allemande sauce over, and chopped truffe.
Continentale — Served on foie gras croutes, demiglace tomatee over.
Crecy I. — Served on brioche croustade, lined with puree of carrots, cream sauce over, and a star of carrot.
Crecy II. — Served on carrots a la creme, veloute over.
Daumont I. — Served in croustade filled with lobster Nantua, Nantua sauce, over, and a slice of truffe.
Daumont II. — Served on minced chicken, veloute with puree of asparagus over.
Dijonnaise — Served on duchesse bordure, Burgundy sauce over, and a button mushroom on top.
Dino — Served in croustades lined with puree of chicken and sauteed cepes, Indienne sauce over.
Divorgons — Served on croutes, one egg masked with cream sauce and chopped truffe over, the other egg masked with tomato sauce, and sieved hard whites of eggs.
D'Orsay — Served on croutes masked with puree of chicken, Chateaubriand sauce over.
Ducale — Served on farce bordure, supreme sauce over, and a star of truffe on top.
CEufs Poches ( Poached Eggs). 115
Duchesse — Served on Duchesse potato bordure, veloute sauce over the eggs, jus lie round.
Dufferin — Served on creamed sliced mushrooms, horseradish sauce over, and a thread of glaze round.
Ecossaise— Served on salmon croquettes, lobster sauce over.
Elizabeth — Served in artichoke fond, a slice of truffe on top, Mornay sauce over, cheese, and gratines.
En soleil — Poached eggs dipped in batter (pate a frire), and fried, tomato sauce round.
Eugenie — Served on large mushrooms, Hollandaise sauce over.
Fedora — Served on croutes, masked with puree of foie gras and truffe, supreme sauce over.
Flora — Served on croutes, half of the eggs masked with veloute and chopped truffe, the other half with tomato sauce and chopped parsley.
Floreale — Served on croutes masked with Venitienne sauce, garnished pearls of carrots, turnips, and peas round.
Florentine — On bordure of spinach, Mornay sauce over, and gratines.