... 398
Okras
... 398
Petits Pois (Peas)
... 399
Haricots Verts (French Beans)
. . *
... 400
Puree de Legumes (Puree of Vegetables)
. . .
... 400
Haricot Blanc (Haricot Beans)
... 401
Haricot Rouge (Red Haricots)
... 401
Champignons (Mushrooms)
. . .
... 402
Laitue (Lettuce)
... 403
Navets (Turnips)
... 403
Oignons (Onions)
... 403
Carottes (Carrots)
... 404
Pe-Tzai (Chinese Cabbage)
... 404
Poireau (Leeks)
... 404
Salsifi (Salsify)
...
... 405
Tomates (Tomatoes)
• • •
... 405
Truffes ...
...
... 406
Kari de Legumes
...
... 407
PART XI.
remets (Sweets) —
Poudings (Puddings) ...
. . •
... 409
Charlotte (Hot and Cold)
...
... 415
Timbale (Hot and Cold)
. . .
... 418
Crimes (Creams or Bavarios)...
* • •
... 419
Croutes (Hot and Cold)
... 421
Riz (Rice Sweets)
Gelee (Jelly)
... 422
... 423
SuMoise
... 424
Poires (Pears) '...
... 425
Pommes (Apples)
• • •
... 428
Abricots (Apricots)
... 431
Peches (Peaches)
• • •
... 432
Ananas (Pineapple)
• • •
... 434
Banane ... ... ... • ...
• • •
... 435
Fraises (Strawberries)...
• • •
... 435
Framboises (Raspberries)
. . .
... 437
Melon
* • •
... 437
Contents.
xix
Entremets (Sweets) — continued. page
Cerises (Cherries) ... ... ... ... ... 438
Kaltschalle ... ... ... ... ... ... 439
Beignets (Fritters) ... ... ... ... ... 441
Beignets Souffle ... ... ... ... ... 441
Flan ... ... ... ... ... ... ... 438
Crepes (Pancakes) ... ... ... ... ... 442
Omelettes ... ... ... ... ... ... 442
Souffles... ... ... ... ... ... ... 445
Entremets Etrangers (Foreign Sweets) ... ... 447
Mince Pies ... ... ... ... ... ... 448
Plum Pudding ... ... ... ... ... ... 448
Gateaux (Cakes) ... ... ... ... ... 449
Glaces (Ices) —
Bombe ... ... ... ... ... ... ... 457
Biscuits Glaces... ... ... ... ... ... 469
Souffle Glace (Iced Souffle) ... ... ... ... 470
Fancy Ices .. ... ... ... ... ... 470
Sorbets ... ... ... ... ... ... ... 471
Spooms ... ... ... ... ... ... ... 471
Coupes ... ... ... ... ... ... ... 472
Petits Fours, Secs et Glaces ... ... ... ... 474
<x)^Kcx>
THE
New Practical Cookery Guide.
PART I.
HORS D’CEUVRES.
Hors d’ceuvres in their ^reat variety are served
V— %/
in special dishes for the purposes of either glass,
china, or silver, and are more frequently served for
luncheon than dinners. The numerous varieties here-
with represent the most recherche and up-to-date
hors d’oeu^res. The more substantial ones are some-
times served as side dishes or cold savouries, and
form an effective display on buffet tables for recep-
tions, tea parties, etc.
HORS D’GEUVRES GENERAL (Zakouskies).
Acjoursis — Salted Russian cucumbers, thinly sliced.
Amandes salees — Salted almonds.
Anchois — Anchovies.
Anchois aux cdpres — Ready preserved.
Ancliois de Norvege or Kilkis — Norwegian anchovies.
Anchois en medallions — Fillets of anchovies, dressed
in circles on rounds of sliced beetroot, decorated
with cut hard eggs and caviar, to imitate
medallion.
B
2 The New Practical Cookery Guide.
Anchois en paupiettes — Anchovy fillets, rolled, and
the centre filled with a puree of smoked fish,
blended with mayonnaise sauce.
Anchois en paupiettes d la Nigoise — Anchovy fillets,
rolled, and the centre filled with a mixture of
chopped gherkins, capers, hard eggs, fines
herbes, blended with green sauce.
Page 5
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
... 398
Okras
... 398
Petits Pois (Peas)
... 399
Haricots Verts (French Beans)
. . *
... 400
Puree de Legumes (Puree of Vegetables)
. . .
... 400
Haricot Blanc (Haricot Beans)
... 401
Haricot Rouge (Red Haricots)
... 401
Champignons (Mushrooms)
. . .
... 402
Laitue (Lettuce)
... 403
Navets (Turnips)
... 403
Oignons (Onions)
... 403
Carottes (Carrots)
... 404
Pe-Tzai (Chinese Cabbage)
... 404
Poireau (Leeks)
... 404
Salsifi (Salsify)
...
... 405
Tomates (Tomatoes)
• • •
... 405
Truffes ...
...
... 406
Kari de Legumes
...
... 407
PART XI.
Entremets (Sweets) —
Poudings (Puddings) ...
. . •
... 409
Charlotte (Hot and Cold)
...
... 415
Timbale (Hot and Cold)
. . .
... 418
Crimes (Creams or Bavarios)...
* • •
... 419
Croutes (Hot and Cold)
... 421
Riz (Rice Sweets) Gelee (Jelly)
... 422
... 423
SuMoise
... 424
Poires (Pears) '...
... 425
Pommes (Apples)
• • •
... 428
Abricots (Apricots)
... 431
Peches (Peaches)
• • •
... 432
Ananas (Pineapple)
• • •
... 434
Banane ... ... ... • ...
• • •
... 435
Fraises (Strawberries)...
• • •
... 435
Framboises (Raspberries)
. . .
... 437
Melon
* • •
... 437
Contents.
Entremets (Sweets) — continued. page
Cerises (Cherries) ... ... ... ... ... 438
Kaltschalle ... ... ... ... ... ... 439
Beignets (Fritters) ... ... ... ... ... 441
Beignets Souffle ... ... ... ... ... 441
Flan ... ... ... ... ... ... ... 438
Crepes (Pancakes) ... ... ... ... ... 442
Omelettes ... ... ... ... ... ... 442
Souffles... ... ... ... ... ... ... 445
Entremets Etrangers (Foreign Sweets) ... ... 447
Mince Pies ... ... ... ... ... ... 448
Plum Pudding ... ... ... ... ... ... 448
Gateaux (Cakes) ... ... ... ... ... 449
Glaces (Ices) —
Bombe ... ... ... ... ... ... ... 457
Biscuits Glaces... ... ... ... ... ... 469
Souffle Glace (Iced Souffle) ... ... ... ... 470
Fancy Ices .. ... ... ... ... ... 470
Sorbets ... ... ... ... ... ... ... 471
Spooms ... ... ... ... ... ... ... 471
Coupes ... ... ... ... ... ... ... 472
Petits Fours, Secs et Glaces ... ... ... ... 474
<x)^Kcx>
THE
New Practical Cookery Guide.
PART I.
HORS D’CEUVRES.
Hors d’ceuvres in their ^reat variety are served
V— %/
in special dishes for the purposes of either glass, china, or silver, and are more frequently served for luncheon than dinners. The numerous varieties herewith represent the most recherche and up-to-date hors d’oeu^res. The more substantial ones are sometimes served as side dishes or cold savouries, and form an effective display on buffet tables for receptions, tea parties, etc.
HORS D’GEUVRES GENERAL (Zakouskies).
Acjoursis — Salted Russian cucumbers, thinly sliced. Amandes salees — Salted almonds.
Anchois — Anchovies.
Anchois aux cdpres — Ready preserved.
Ancliois de Norvege or Kilkis — Norwegian anchovies. Anchois en medallions — Fillets of anchovies, dressed in circles on rounds of sliced beetroot, decorated with cut hard eggs and caviar, to imitate medallion.
B
2 The New Practical Cookery Guide.
Anchois en paupiettes — Anchovy fillets, rolled, and the centre filled with a puree of smoked fish, blended with mayonnaise sauce.
Anchois en paupiettes d la Nigoise — Anchovy fillets, rolled, and the centre filled with a mixture of chopped gherkins, capers, hard eggs, fines herbes, blended with green sauce.