Forestiere — Served on croustades of Duchesse
potatoes, lined with dice of lean bacon and
sliced morels sautes, jus lie round.
Franqaise — Served on croustades lined with tomato
saute, veal jus lie over.
Gauloise — Served on grated ham on toast, tomato
sauce round, garnished with cock’s comb and
kidnevs.
i 2
116 The New Practical Cookery Guide.
Grand due — On croutes, Mornaj sauce, and gratines,
garnished with asparagus pointes and truffe.
Haveley — On croutes, veloute over half the egg and
tomato sauce on the other.
Helo'is e — On croutes, masked with veloute in which
a fine julienne of tongue and truffe is added,
tomato sauce round.
Henri IV. — Served on a grilled mushroom, Bearnaise
sauce over.
Hollandaise — Served on salmon croutes, Hollandaise
sauce over.
Hussarde — Served on duxelle, Hussarde sauce over.
Imjperiale — On toast, madeira sauce, with puree of
truffe over.
Indienne — Served on curried rice, curry sauce
over.
Infante — Served on croustades with puree of mush-
rooms, Mornay sauce over, and gratines.
Italienne — Served on rissotto Italienne, Italienne
sauce over.
Jessica — On croutes, Chateaubriand sauce over
asparagus pointes and morels round.
Jockey Club — On foie gras croutes, garnished with
kidney and mushroom saute, a slice of truffe on
each egg.
Khedive — Served on croustades lined with puree of
chickeo, filled with spinach a la creme, cream
sauce over.
Lithanienne — Served on croutes of mushrooms,
Perigueux sauce over.
Lorette — Served on Lorette potato fonds, jus lie over,
truffe and asparagus pointes round.
(Eufs Poches ( Poached, Eggs). 11 7
Louisette — Served on Dauphine potato fond, Hollan-
daise sauce over, and fine dice of ham.
Magenta — Served on croustades with creamed
lobster, lobster sauce over, asparagus pointes
round.
Maintenon — Served on croustades with soubise,
Mornav sauce over, and gratines, glaze round.
Malmaison — Served on croutes, eggs masked with
Beauharuais sauce, creamed French beans,
pointes and peas round.
Massena — Served on fonds with Bearnaise sauce in it,
tomato sauce over, and a slice of beef marrow.
Mattel — Served on creamed spaghetti, cream sauce
and cheese over, gratines.
Medicis — Served on croustades filled with carrots,
vichy, and sorrel, masked with bechamel mixed
with puree of peas.
Mignon I. —Served on croustades with creamed peas,
veloute and crayfish coulis over.
Mignon II — Served on bed of creamed pointes,
supreme sauce over.
Mttanaise — Served on bed of macaroni milanaise,
Mornay sauce over, and gratines.
Mirabeau — Served on anchovy toast, farced olive on
top, anchovy fillets round, demiglace over.
Mireille — Served on rissotto, veloute over, tomato
sauce round.
Mogador — Served on rounds of Marquise potatoes,
cream sauce, with puree of foie gras over,
gratines, truffe and tongue on top.
Monaco — Served on salpicon of lobster, lie lobster
sauce over.
118 The New Practical Cookery Guide.
Monselet — Served on artichoke fonds, sliced truffe
on each egg, and veal jus lie over.
Montglas — Served on croustades Montglas, madeira
sauce over.
Montonnaise- - Served on croutes with puree of leeks,
bechamel and cheese over, and gratines.
Nantua — Served on croustades nantua, nantua
sauce over.
Nigoise — Served on half-grilled tomatoes, garnished
with French beans au beurre, jus lie.
Ninon — Served on croutes, bechamel with puree of
asparagus over, and a slice of truffe on each
egg-
Page 49
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
Forestiere — Served on croustades of Duchesse potatoes, lined with dice of lean bacon and sliced morels sautes, jus lie round.
Franqaise — Served on croustades lined with tomato saute, veal jus lie over.
Gauloise — Served on grated ham on toast, tomato sauce round, garnished with cock’s comb and kidnevs.
i 2
116 The New Practical Cookery Guide.
Grand due — On croutes, Mornaj sauce, and gratines, garnished with asparagus pointes and truffe.
Haveley — On croutes, veloute over half the egg and tomato sauce on the other.
Héloise — On croutes, masked with veloute in which a fine julienne of tongue and truffe is added, tomato sauce round.
Henri IV. — Served on a grilled mushroom, Bearnaise sauce over.
Hollandaise — Served on salmon croutes, Hollandaise sauce over.
Hussarde — Served on duxelle, Hussarde sauce over.
Impériale — On toast, madeira sauce, with puree of truffe over.
Indienne — Served on curried rice, curry sauce over.
Infante — Served on croustades with puree of mushrooms, Mornay sauce over, and gratines.
Italienne — Served on rissotto Italienne, Italienne sauce over.
Jessica — On croutes, Chateaubriand sauce over asparagus pointes and morels round.
Jockey Club — On foie gras croutes, garnished with kidney and mushroom saute, a slice of truffe on each egg.
Khedive — Served on croustades lined with puree of chicken, filled with spinach a la creme, cream sauce over.
Lithanienne — Served on croutes of mushrooms, Perigueux sauce over.
Lorette — Served on Lorette potato fonds, jus lie over, truffe and asparagus pointes round.
(Eufs Poches ( Poached, Eggs). 11 7
Louisette — Served on Dauphine potato fond, Hollandaise sauce over, and fine dice of ham.
Magenta — Served on croustades with creamed lobster, lobster sauce over, asparagus pointes round.
Maintenon — Served on croustades with soubise, Mornav sauce over, and gratines, glaze round.
Malmaison — Served on croutes, eggs masked with Beauharnais sauce, creamed French beans, pointes and peas round.
Massena — Served on fonds with Bearnaise sauce in it, tomato sauce over, and a slice of beef marrow.
Mattel — Served on creamed spaghetti, cream sauce and cheese over, gratines.
Medicis — Served on croustades filled with carrots, vichy, and sorrel, masked with bechamel mixed with puree of peas.
Mignon I. — Served on croustades with creamed peas, veloute and crayfish coulis over.
Mignon II — Served on bed of creamed pointes, supreme sauce over.
Mttanaise — Served on bed of macaroni milanaise, Mornay sauce over, and gratines.
Mirabeau — Served on anchovy toast, farced olive on top, anchovy fillets round, demiglace over.
Mireille — Served on rissotto, veloute over, tomato sauce round.
Mogador — Served on rounds of Marquise potatoes, cream sauce, with puree of foie gras over, gratines, truffe and tongue on top.
Monaco — Served on salpicon of lobster, lie lobster sauce over.
118 The New Practical Cookery Guide.
Monselet — Served on artichoke fonds, sliced truffe on each egg, and veal jus lie over.
Montglas — Served on croustades Montglas, madeira sauce over.
Montonnaise- - Served on croutes with puree of leeks, bechamel and cheese over, and gratines.
Nantua — Served on croustades nantua, nantua sauce over.
Nigoise — Served on half-grilled tomatoes, garnished with French beans au beurre, jus lie.
Ninon — Served on croutes, bechamel with puree of asparagus over, and a slice of truffe on each
egg-