The new practical cookery guide

Normande — Served on Normande croustades, Normande sauce over. Orleans — Served in cocottes with salpicon of crayfish or lobster, shrimp sauce over. Or say — Served on croutes, with Chateaubriand sauce over. Otero — Served in halves of scooped baked potatoes, bechamel sauce over. Perigourdine — Served on croutes with puree of truffe, truffe sauce over. Petit cluny — Served on grilled mushrooms, with Chateaubriand sauce and grated horseradish on top. Phoceenne — Served on croustades of creamed puree of cod, cream sauce over, truffe on top. Piemontaise — Served on rissotto piemontaise, derniglace over. Polonaise — Served on minced mutton, poivrade sauce, with cepes over. CEufs Poches ( Poached Eggs). 119 Princesse — Served on croustades of creamed asparagus pointes, cream sauce over, and a slice of truffe. Ravigotte — On croutes, ravigotte sauce over. Regina — Served on croustades with salpicon of shrimps, soles, mushroom lie nantua sauce, veloute over, and truffle. Reine — Served on croutes masked with puree of chicken, supreme sauce over the eggs. Richemont — Served on croustades of sauteed morels, madeira sauce, with julienne truffe over. Riga — Served on caviar croutes. Roland — As a la Reine, chopped truffle over, and gratines. Romaine — Served on spinach, jus lie with anchovy essence over. Rougemont — Served on croustades of rice milanaise, tomato sauce over. Sans gene — Served on artichoke fond, Bordelaise sauce over, and a slice of beef marrow. Savoyarde — Served on fonds of Savoyarde potatoes, veloute, with puree of leeks and cheese over, and gratines. Sevigne — Served on croutes with creamed lettuce, veloute over, and a slice of truffle. Seville — Served on croutes, demiglace tomatee with julienne of green peppers, carrots and mushrooms over. Shouvaloff — Served on artichoke fond with puree of foie gras, truffle, and tongue, soubise over. Soubise — Served on croustades with soubise, jus lie over. The New Practical Cookery Guide. Souveraine — Served on mousse of ham, madeira sauce over. Stanley — Served on rice pilaff, mixed with soubise and curry, supreme sauce lightly curried over. Tampa — Served on puree of bananas devilled, and devilled cream over. Tartare — Served on minced beef and paprika, cream sauce with chive over. Toupinel — Served on halves of roast potatoes, cream sauce with cheese over, and gratines. Tourangelle — Served on puree of flageolets, creamed claret sauce over. Trubetzkoy — Served on fonds with puree of game, truffe sauce over. Vediloff — On toast, creamed shrimp sauce over. Verdi — On croutes, Venitienne sauce over. Victoria — Served on croustade filled with salpicon nantua, Diplomate sauce over, gratines. Villeroy — Masked with Villeroy sauce, when cold egged and breadcrumbed and fried, tomato sauce round. Volnay — Served in croustades with salpicon of truffe and foie gras, supreme sauce over, and a star of tongue on top. Xavier — Served on croustades with puree of lobster, truffe, and mushroom, coulis of lobster over. Zingara — Served on slices of grilled ham, madeira sauce tomatee over. Zurlo — Served on potato croquettes, cream sauce over. (Eufs mollets, or soft-boiled eggs, so that the yolk is quite liquid, can be served and garnished same as poached. (Eufs en Cocottes ( Eggs Done in Cocottes). 121 (EUFS EN COCOTTES (Eggs Done in Cocottes).