Maupassant — Matelotte chaudfroid sauce over
poached eggs on croutes, pink aspic garnish.
Monstrueux — A huge egg, made with several yolks,
cooked into a ball to form the centre, and a
quantity of whites with the ball of yolk in
centre, placed in an egg mould and cooked, thus
forming a monstrous egg.
Mosa'ique — Done in aspic, mould decorated with
squares of truffe tongue, French beans, white of
hard eggs mosaic style, Russian salad round.
Moscovite — Mayonnaise sauce over hard halved eggs,
on cucumber croustades with caviar, decorated,
aspic round✪ Moscovite.
Nantua — Hard eggs stuffed with crayfish or prawns,
creamed with the yolk and mayonnaise, masked
with pink mayonnaise, served on fonds, decorate
with truffe and prawns.
Ni$oise — Masked with tomato chaudfroid sauce and
tarragon, served on fonds of vegetable salad.
Polignac — Eggs moules polignac done in aspic,
garnish.
k 2
132 The New Practical Cookery Guide.
Bavigotte — Poached eggs masked with Ravigotte
sauce, served with beetroot and celery salad✪ Bavigotte.
Peine — White chaudfroid sauce over poached eggs,
served on mousse of chicken fonds, decorated
truffe and aspic.
Possita — Masked with lobster chaudfroid sauce,
served on puree of fish fonds, garnished with
tomato antiboise.
Bubens — Poached eggs masked with white chaudfroid
sauce, decorated, garnished with salad of young
hop-shoots and tomatoes.
Russe — Masked with Russian mayonnaise on fond
of agoursis (Russian cucumber), decorated with
fennel, served with Russian salad round.
Viveurs — Eggs mollet, masked with pink mayon-
naise, served with potato and lobster salad.
Volga — Farced with the creamed yolk mixed with
dice of anchovies, crayfish, or prawns, and
remoulade, dressed on round croutes.
Waldimir — Masked with mayonnaise sauce, served
on croustades of creamed asparagus, decorated.
OMELETTES.
To make a perfect omelette requires practice, a
good omelette pan, and a good fire. The eggs should
not be overbeaten, sparingly seasoned. The garnish
is added either in the beaten eggs as for Aux fines
lierbes, or folded in the omelette previous to turning
it out on the dish, or else placed in the centre of the
ready omelette by an incision cut on top a few inches
lengthwise, as occasion requires. In some cases a
little cream is added to the beaten eggs.
Omelettes.
133
Agnes Sorel — Sliced mushrooms sauteed and lie
inside the omelette, jus lie round, slices of
tongue on top.
Algerienne — Served with sauteed aubergine, tomatoes
and fonds in centre.
Americaine — With chopped ham, eschalots, tomatoes,
and parsley, a little cream mixed with eggs.
Andalouse — Served with sauteed onions, tomatoes
and mushrooms in centre.
Archiduc — Centre filled with sauteed chicken’s liver,
slice of truffes on top of omelette, jus lie
round.
Argenteuil — Served with asparagus pointes, lie butter
in centre, and veloute round.
Arlequin — Four small omelettes — one tomato mixed,
one spinach, one truffe, and one cream, tomato
sauce round.
Benedicts — Served with puree of salt cod and
cream with chopped truffe inside, cream sauce
round.
Bohemienne — Mixed with dice of ham and truffe,
jus lie.
Bonne femme — Mixed with dice of fried bacon,
onions ; and croutes, and little cream.
Boulonnaise — Mixed with dice of mackerel, maitre
d’hotel round.
Bourguignonne — Mixed with fines herbes, and served
with stewed escargots inside.
Braconniere — Mixed with dice of fried bacon and
morels.
Bretonne — Mixed with chopped onion, leek, and
mushroom.
Page 55 · 2 recipe records on this page
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
Maupassant — Matelotte chaudfroid sauce over poached eggs on croutes, pink aspic garnish.
Monstrueux — A huge egg, made with several yolks, cooked into a ball to form the centre, and a quantity of whites with the ball of yolk in centre, placed in an egg mould and cooked, thus forming a monstrous egg.
Mosa'ique — Done in aspic, mould decorated with squares of truffe tongue, French beans, white of hard eggs mosaic style, Russian salad round.
Moscovite — Mayonnaise sauce over hard halved eggs, on cucumber croustades with caviar, decorated, aspic round.
Nantua — Hard eggs stuffed with crayfish or prawns, creamed with the yolk and mayonnaise, masked with pink mayonnaise, served on fonds, decorate with truffe and prawns.
Niçoise — Masked with tomato chaudfroid sauce and tarragon, served on fonds of vegetable salad.
Polignac — Eggs moulés polignac done in aspic, garnish.
k 2
132 The New Practical Cookery Guide.
Ravigotle — Poached eggs masked with Ravigotte sauce, served with beetroot and celery salad. Reine — White chaudfroid sauce over poached eggs, served on mousse of chicken fonds, decorated truffe and aspic.
Rossita — Masked with lobster chaudfroid sauce, served on puree of fish fonds, garnished with tomato antiboise.
Rubens — Poached eggs masked with white chaudfroid sauce, decorated, garnished with salad of young hop-shoots and tomatoes.
Russe — Masked with Russian mayonnaise on fond of concombres (Russian cucumber), decorated with fennel, served with Russian salad round.
Viveurs — Eggs mollet, masked with pink mayonnaise, served with potato and lobster salad. Volga — Farced with the creamed yolk mixed with dice of anchovies, crayfish, or prawns, and remoulade, dressed on round croutes.
Wladimir — Masked with mayonnaise sauce, served on croustades of creamed asparagus, decorated.
OMELETTES.
To make a perfect omelette requires practice, a good omelette pan, and a good fire. The eggs should not be overbeaten, sparingly seasoned. The garnish is added either in the beaten eggs as for Aux fines lierbes, or folded in the omelette previous to turning it out on the dish, or else placed in the centre of the ready omelette by an incision cut on top a few inches lengthwise, as occasion requires. In some cases a little cream is added to the beaten eggs.
Omelettes.
Agnes Sorel — Sliced mushrooms sauteed and lie inside the omelette, jus lie round, slices of tongue on top.
Algerienne — Served with sauteed aubergine, tomatoes and fonds in centre.
Americaine — With chopped ham, eschalots, tomatoes, and parsley, a little cream mixed with eggs.
Andalouse — Served with sauteed onions, tomatoes and mushrooms in centre.
Archiduc — Centre filled with sauteed chicken’s liver, slice of truffes on top of omelette, jus lie round.
Argenteuil — Served with asparagus pointes, lie butter in centre, and veloute round.
Arlequin — Four small omelettes — one tomato mixed, one spinach, one truffe, and one cream, tomato sauce round.
Benedicts — Served with puree of salt cod and cream with chopped truffe inside, cream sauce round.
Bohemienne — Mixed with dice of ham and truffe, jus lie.
Bonne femme — Mixed with dice of fried bacon, onions ; and croutes, and little cream.
Boulonnaise — Mixed with dice of mackerel, maitre d’hotel round.
Bourguignonne — Mixed with fines herbes, and served with stewed escargots inside.
Braconniere — Mixed with dice of fried bacon and morels.
Bretonne — Mixed with chopped onion, leek, and mushroom.
Records on this page
MoscoviteBavigotte