The new practical cookery guide

La Frita — Cheese omelette mixed with onions. Lorraine — Mixed with dice of fried bacon, cheese, chive, and cream. Lyonnaise — Mixed with sliced fried onions and parsley. Madras — Mixed with curry powder and chive, cooked rice inside. Omelettes. Marcelle I. — Served with puree of chestnut and julienne of game folded in, game sauce round. Marcelle II. — Mixed with dice of fonds and potatoes. Marseillaise — Served with puree of onions and fish, garlic flavour, vin blanc sauce round. Massena — Mixed with dice of fond, slices of beef marrow on top, Bearnaise sauce round. Mexicaine — Mixed with dice of mushrooms, sauteed tomatoes and onions folded inside. Mireille — Served with rissoto aux tomates inside. Moncelet — Mixed with dice of fonds and truffes, sliced foie gras on top, and pointes at each end, jus lie round. Montenegro — Mixed with chopped ham, dice of cooked cucumber, and parsley. Mornay — Mornay sauce over ordinary omelette, gratines. Mousseline — The whites beaten to froth, mixed with yolks, and cream. Mantua — Served with salpicon Nantua inside, Nantua sauce round. Navarainne — Mixed with dice of liver, tarragon, chervil, cepes. Normandie — Served with creamed oysters inside, Normande sauce round. Paloise — Bearnaise made with mint, poured over ordinary omelette. Panachees — Variety of omelettes, made by adding different puree or salpicon in them, and folded in a large one as omelette Grimaldi ; they are made more delicate by using extra yolks and a little cream. 138 The New Practical Cookery Guide. Parisienne — Mixed with dice of fried potatoes and truffe. Parmentier — Mixed with parmentier potatoes and parsley. Paysanne — Mixed with sorrel and chervil. Petit due — Mixed with julienne of truffe and cepes, jus lie Piora — Mixed with dice of bacon, Swiss cheese, and French mustard. Pivia — Cheese omelette with beurre noisette and chopped parsley over. Pointes d'asperges — Made with asparagus pointes. Pomaine — Served with sauteed spinach inside, anchovy fillets over, jus lie round. Portugaise — Served with tomatoes saute Portugaise in the incision made on top of omelette, tomato sauce round. Prelats — Served with salpicon of truffe, prawns, soft roe and lobster folded inside, Normande sauce round. Princesse — Served with puree of asparagus inside, garnished with quenelles over, and pointes at ends, supreme sauce round. Provengale — Mixed with tomatoes and parsley, made with oil. Poulette — Served with creamed puree of chicken inside, veloute round. Richmond — Mixed with julienne of truffe, morels, and carrots, madeira sauce round. Rossini — Mixed with dice of truffe and foie gras, sliced truffe on top, madeira sauce round. CEufs de Pluviers et Vanneaux. Bouennaise — Served witli duck’s liver, puree inside, and Rouennaise sauce round. Sardanaise — A small truffe omelette inclosed in a large one containing cream, jus lie round. Savoyarde — Mixed with dice of fried potatoes, leeks and cheese, little cream. Sigurd. — Mixed with dice of truffe, cepes, and potatoes. Suedoise — Served with creamed white nettles inside, jus lie. Suisse — Gruyere cheese and cream omelette. Tanitschef — Served with ragout financiere, lie Allemande sauce round. Tijiis — Mixed with caviar, and ordinary omelette. Trafalgar — Served with whitebait on the omelette Turque — Served with stewed chicken’s liver inside, curry sauce round. Vert-pre — Served with puree of lettuce inside, Venitienne sauce round.