Archiduc — Poached, Normande sauce with paprika over and served on a salpicon of fish quenelles, lobster, mushrooms, and oysters✪ Archiduc in a shallow paste timbale. Argenteuil — Poached, vin blanc sauce over, creamed asparagus pointes✪ Argenteuil round. Astronome — Baked, served with Italian sauce over, and rings of farced aubergine round✪ Astronome. Au Champagne — Poached with champagne, liquor reduced and lie, veloute and fresh butter over the sole ; thread of glaze round and gar- nish with mignonette of sol✪ Au Champagnee. Baron Brisse — Lobster farced paupiettes, poached with claret, lie with cornflour and butter, L 146 The New Practical Cookery Guide. add dice of truffe, crayfish and mushroom sauce over, grated cheese and gratines✪ Baron Brisse. Bateliere — Poached, Normande sauce with mush- rooms and mussels over the fillets, dressed in boat-shaped croustades. Belle Helene — Paupiettes poached and served in nouille fonds, bechamel and cheese over and gratines. Bercy — Poached with eschalots, white wine and essence of fish, liquor reduced lie, poured over, thread of glaze round. Bignon — Poached, half vin blanc sauce and half Portugaise sauce. Bonvalet — Lobster farced fillets, lobster sauce over. Bourguignonne — Poached with Burgundy, Bour- guignonne sauce, mushrooms and croutons round. Brandelle — Poached with chablis, served with rich prawn or crayfish sauce, a picked prawn on each. Breteuil — As Meuniere, oyster Meuniere round. Bretonne — Poached, Bretonne sauce. Brillat Savarin — Poached, vin blanc sauce, button mushrooms, and button onions, gratines, crou- tons round. Cabaret — Poached in claret, liquor reduced, lie with kneaded butter and cornflour, served with mush- room glaze round. Calainaise — Prepare sole as for Colbert, farce with d’Uxelle and maitre d’hotel mixed, done en papillotte, and babe. Poissons (Fish). 147 Calcuta — Farced fillets, poached, curry sauce with mushrooms over. Cancalaise — Poached, Norman de sauce, with oysters, shrimps, mussels, and mushrooms. Cantalaine — Farced fillets, vin blanc sauce, with quenelles and julienne of eeleriac. Caprice — Dipped in oiled butter and ‘breadcrumbs, grilled, Robert sauce round. Cardinal — Farced fillets (lobster farce), Cardinal sauce over, slices of lobster and corals. Careme — Farced, poached, Hollandaise over, gar- nish with soft roe and oysters. Castilliane — Poached, vin blanc sauce, sliced lobster, mushrooms over, sliced potatoes round, and gratines. Catalane — Poached fillets, dressed on half-grilled tomatoes filled with Soubise, Mornay over, and gratines. Cazanova — Poached, vin blanc sauce, with julienne of celery over, mussels and oysters round. Cecilia — As Meuniere, garnished with asparagus pointes. Champeau — Poached, Normande sauce, with shrimps, gratines. Chauchat — Poached, sliced potatoes round, vin blanc sauce over and gratines. Cherbourg — Farced fillets, poached, garnished with salpicon of oysters, mussels, and shrimps, shrimp sauce over and gratines. Chevaliere — Farced paupiettes, Normande sauce over, salpicon of oysters, crayfish, and truffe lie, Nantua sauce in centre of fillets, fieurons round. l 2 148 The New Practical Cookery Guide. Chois y — Poached, vin blanc sauce, with julienne of truffle and mushrooms. Clara Ward — Baked with fines herbes, julienne of celery and mushrooms, lie, dice of fonds round. Claremont — As Duglere, with addition of julienne of truffe and tarragon. Clarence — Poached, served with Americaine sauce, slightly curried.

AI-modernized reading of the original text

Archiduc — Poached, Normande sauce with paprika over and served on a salpicon of fish quenelles, lobster, mushrooms, and oysters in a shallow paste timbale. Argenteuil — Poached, vin blanc sauce over, creamed asparagus pointes round. Astronome — Baked, served with Italian sauce over, and rings of farced aubergine round. Au Champagne — Poached with champagne, liquor reduced and lie, veloute and fresh butter over the sole; thread of glaze round and garnish with mignonette of sole. Baron Brisse — Lobster farced paupiettes, poached with claret, lie with cornflour and butter, The New Practical Cookery Guide. add dice of truffe, crayfish and mushroom sauce over, grated cheese and gratines. Bateliere — Poached, Normande sauce with mushrooms and mussels over the fillets, dressed in boat-shaped croustades. Belle Helene — Paupiettes poached and served in nouille fonds, bechamel and cheese over and gratines. Bercy — Poached with eschalots, white wine and essence of fish, liquor reduced lie, poured over, thread of glaze round. Bignon — Poached, half vin blanc sauce and half Portugaise sauce. Bonvalet — Lobster farced fillets, lobster sauce over. Bourguignonne — Poached with Burgundy, Bourguignonne sauce, mushrooms and croutons round. Brandelle — Poached with chablis, served with rich prawn or crayfish sauce, a picked prawn on each. Breteuil — As Meuniere, oyster Meuniere round. Bretonne — Poached, Bretonne sauce. Brillat Savarin — Poached, vin blanc sauce, button mushrooms, and button onions, gratines, croutons round. Cabaret — Poached in claret, liquor reduced, lie with kneaded butter and cornflour, served with mushroom glaze round. Calainaise — Prepare sole as for Colbert, farce with d'Uxelle and maitre d'hotel mixed, done en papillotte, and bake. Poissons (Fish). Calcuta — Farced fillets, poached, curry sauce with mushrooms over. Cancalaise — Poached, Norman de sauce, with oysters, shrimps, mussels, and mushrooms. Cantalaine — Farced fillets, vin blanc sauce, with quenelles and julienne of eeleriac. Caprice — Dipped in oiled butter and breadcrumbs, grilled, Robert sauce round. Cardinal — Farced fillets (lobster farce), Cardinal sauce over, slices of lobster and coral. Careme — Farced, poached, Hollandaise over, garnish with soft roe and oysters. Castilliane — Poached, vin blanc sauce, sliced lobster, mushrooms over, sliced potatoes round, and gratines. Catalane — Poached fillets, dressed on half-grilled tomatoes filled with Soubise, Mornay over, and gratines. Cazanova — Poached, vin blanc sauce, with julienne of celery over, mussels and oysters round. Cecilia — As Meuniere, garnished with asparagus pointes. Champeau — Poached, Normande sauce, with shrimps, gratines. Chauchat — Poached, sliced potatoes round, vin blanc sauce over and gratines. Cherbourg — Farced fillets, poached, garnished with salpicon of oysters, mussels, and shrimps, shrimp sauce over and gratines. Chevaliere — Farced paupiettes, Normande sauce over, salpicon of oysters, crayfish, and truffe lie, Nantua sauce in centre of fillets, fieurons round. l 2 148 The New Practical Cookery Guide. Chois y — Poached, vin blanc sauce, with julienne of truffle and mushrooms. Clara Ward — Baked with fines herbes, julienne of celery and mushrooms, lie, dice of fonds round. Claremont — As Duglere, with addition of julienne of truffe and tarragon. Clarence — Poached, served with Americaine sauce, slightly curried.

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