The new practical cookery guide

The New Practical Cookery Guide. Brillat Savarin I. — Served with salpicon of woodcock and truffe, lie glaze in centre, sliced truffe on top, game essence round. Brillat Savarin II. — Served with ragout of carp, roe and tunny fish in centre. Bruxelloise — Served with braised chicory inside, cream sauce round. Chamberry — Minced with dice of bacon, onions, potatoes, and cheese. Charcutiere — Mixed with dice of lean bacon and sliced sausages, charcutiere sauce round. Chartres — Mixed with chopped tarragon, tarragon leaves on top. Chasseur — Served with chicken’s liver, sautes chasseur, jus lie. Chatelaine — Mixed with dice of fond, crushed cooked chesnuts in centre, Chateaubriand sauce round. Cherbourg — Mixed with shrimps, a few on top. Chevreuse — Mixed with chopped chervil. Choisy — Served with braised creamed lettuce inside, cream sauce round. Clamart — Peas a la Franchise placed in the incision made along top of omelette. Crecy — Served with carrots a la creme inside, cream sauce round. Creole — Served with d'Uxelles mixed with fines herbes and tomato inside. Czarine — Served with cucumber a la creme inside, veloute round. Danoise — Little anchovy essence mixed with the eggs, and a cream sauce mixed with capers, and dice of smoked salmon over. Omelettes. Diocletien — Served with puree of creamed lettuce folded inside, cream sauce round. Drotshena — Russian omelette, little flour and cream beaten with the eggs, salt and pepper, cooked both sides half-moon shape, beurre noisette (browned butter) over. Durand — Mixed with pointes, julienne of fonds, mushrooms, and truffe, jus lie round. Espagnole — Mixed with slices of potatoes fried in oil, a few pimentoes, tomato sauce round. Fermiere — Mixed with chopped ham and fines herbes. Fines herbes — Mixed with chopped parsley, chive, tarragon, and chervil. Florentine — Served with sauteed spinach folded inside, and cream sauce round. Forestiere — Mixed with dice of bacon and morels, jus lie round. Foulard — The whites beaten to a froth mixed with double quantity of yolks and some fines herbes baked. Frangaise — Mixed with chopped eschalots and dice of mushroom and ham, jus lie round. Friar — Mixed with dice of apples covered with butter. Ghiselle — Mixed with paysanne of morels and fonds, jus lie. Gibbons — Thin creamed pure'e of cauliflower poured over ordinary omelette, cheese and gratines. Gordon — Served with sliced beef marrow folded in, and a few slices of same on top, madeira sauce round. 136 The New Practical Cookery Guide. Grandmere — Mixed with fried croutons and fines herbes. Grimaldi — A small omelette with puree of crayfish or lobster inside, and a larger one mixed with cream and cheese ; then the small one is folded in and forms one large omelette. Hollandaise — Mixed with flaked salmon, Hollandaise sauce round. Hongroise — Mixed with dice of onions and tomato saute, paprika and Hongroise sauce round. Indienne — Mixed with curry powder. Italienne — Served with d'Uxelles folded in, tomato sauce round. Ivica — Mixed with fried chopped onions and pimentoes. Japonnaise — Served with puree of crosnes and chopped parsley folded in, cream sauce round. Jardiniere — Savoury omelette with jardiniere folded inside. Jessica — Mixed with cepes and pointes, Chateaubriand sauce round. Joinville — Served with salpicon Joinville folded inside, sliced truffe on top. Jurassienne — Mixed with dice of fried bacon, sorrel, chive, and chervil.