Cleopatra — Baked and served with vin blanc sauce,
julienne of truffle, soft roe, Meuuiere garnish.
Colinette — Farced fillets, fried, tomato sauce apart.
Conde — Poached, vin blanc sauce over, lines of
tomato in dice and fines herbes saute, thread
of tomato sauce round.
Cornelius — As vin blanc, lobster spawns and chopped
truffles over.
Courtisane — Farced with d’Uxelles, Venitienne sauce
over, small potato croquettes round.
Crecy — Farced paupiettes, with puree of carrots
in the farce, poached, veloute sauce with puree
of carrots over, pearl of carrots garnish.
Creole — Farced paupiettes with d’ Uxelle, dressed in
cocottes, Mornay sauce over and gratines.
Czarowitz — Seasoned with salt and paprika, sauteed
as Meuniere, serve on Ducliesse potato bordure,
containing fines herbes and chive, masked
with veloute and tomato sauce mixed, cheese
and gratine.
Daumont — Farced paupiette, poached, served on large
mushroom with salpicon Nantua, Normande
sauce over.
Poissons (Fish).
149
Dauphine — Paupiettes farced with puree of spinach,
vin blanc sauce.
Dezaret — Fillets dipped in milk, floured, done as
Meuniere, tarragon and lemon garnish.
Dieppoise — Poached, Dieppoise sauce and garnish.
JDieudonne — Poached, white wine, liquor reduced, lie
cream, garnish with tomatoes sautes, fines
herbes, and mushroom saute with chervil.
Dominique — Fillets poached lightly, masked with
salpicon of oysters lie anchovy sauce, place in
papillotte, bake and serve.
Doria — Poached with white wine, fines herbes sauce
over, and cucumber a la creme garnish.
Dragoniroff — Baked, Mariniere sauce, gratines,
scolloped mussels round.
Duglere — As sole Duglere.
Duse — Fillets poached, served on fonds of rice
pilaff, Mornay sauce over and gratines, chopped
truffe over.
Egyptienne — Paupiettes served in cases, G-ourmet
sauce over.
Elizabeth — Farced paupiettes, served on fonds, cream
sauce with cheese, gratines, sliced truffe on
top.
En Cocotte — Folded fillets, poached, served in
cocottes with vin blanc sauce over, truffe and
prawn on top.
Epecurienne — Farced, poached with white wine and
fish essence, liquor reduced, and lie with anchovy
butter, and cream.
Etrelas — Poached, Normande sauce with oysters,
truffe, shrimps, and mushroom garnish.
150 The New Practical Cookery Guide.
Fecampoise — Poaclied, served with shrimp sauce and
mussels.
Fedorowna — Farced fillets with pike farce, poached,
crayfish sauce over with truffe, shrimps, and
mushrooms, mussels Villerov garnish.
Feodora — Poached with claret, Gi-cnevoise sauce over,
potatoes.
Fermiere — Poached fillets, fish veloute and liquor,
cream and butter, julienne of carrots, leeks,
mushrooms, and fonds.
Flora — Poached, Normande sauce, and Parisian
potatoes with pink lobster sauce round.
Florentine — Paupiettes farced with spinach
served in croustades, Mornay sauce over,
and gratines.
Gastronome — Farced fillets, sauce Eiche, and Eiche
garnish.
Georgette — Folded fillets poached, served in scooped
baked potatoes, Nantua sauce over cheese, and
salamandered.
Gounod — Poached, Eiche sauce with ovsters and
shrimps, lines of glaze across.
Gourmet — Poached, served with rich cream sauce
and crayfish.
Grand Due I. — Poached fillets, asparagus pointes
garnish, Normande sauce over, and gratines,
sliced truffe on top.
Grand Due II. — Poached, liquor reduced, mixed
with fish veloute, gratines, garnished
with mushrooms filled with salpicon of
truffe, crayfish, and mushrooms, sliced truffe
over.
Poissons (Fish).
151
Page 61
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
Cleopatra — Baked and served with vin blanc sauce, julienne of truffle, soft roe, Meuniere garnish.
Colinette — Farced fillets, fried, tomato sauce apart.
Conde — Poached, vin blanc sauce over, lines of tomato in dice and fines herbes saute, thread of tomato sauce round.
Cornelius — As vin blanc, lobster spawns and chopped truffles over.
Courtisane — Farced with d’Uxelles, Venitienne sauce over, small potato croquettes round.
Crecy — Farced paupiettes, with puree of carrots in the farce, poached, veloute sauce with puree of carrots over, pearl of carrots garnish.
Creole — Farced paupiettes with d’ Uxelle, dressed in cocottes, Mornay sauce over and gratines.
Czarowitz — Seasoned with salt and paprika, sauteed as Meuniere, serve on Ducliesse potato bordure, containing fines herbes and chive, masked with veloute and tomato sauce mixed, cheese and gratine.
Daumont — Farced paupiette, poached, served on large mushroom with salpicon Nantua, Normande sauce over.
Poissons (Fish).
Dauphine — Paupiettes farced with puree of spinach, vin blanc sauce.
Dezaret — Fillets dipped in milk, floured, done as Meuniere, tarragon and lemon garnish.
Dieppoise — Poached, Dieppoise sauce and garnish.
Dieudonne — Poached, white wine, liquor reduced, lie with cream, garnish with tomatoes sautes, fines herbes, and mushroom saute with chervil.
Dominique — Fillets poached lightly, masked with salpicon of oysters lie anchovy sauce, place in papillotte, bake and serve.
Doria — Poached with white wine, fines herbes sauce over, and cucumber a la creme garnish.
Dragoniroff — Baked, Mariniere sauce, gratines, scolloped mussels round.
Duglere — As sole Duglere.
Duse — Fillets poached, served on fonds of rice pilaff, Mornay sauce over and gratines, chopped truffe over.
Egyptienne — Paupiettes served in cases, G-ourmet sauce over.
Elizabeth — Farced paupiettes, served on fonds, cream sauce with cheese, gratines, sliced truffe on top.
En Cocotte — Folded fillets, poached, served in cocottes with vin blanc sauce over, truffe and prawn on top.
Epecurienne — Farced, poached with white wine and fish essence, liquor reduced, and lie with anchovy butter, and cream.
Etrelas — Poached, Normande sauce with oysters, truffe, shrimps, and mushroom garnish.
150 The New Practical Cookery Guide.
Fecampoise — Poached, served with shrimp sauce and mussels.
Fedorowna — Farced fillets with pike farce, poached, crayfish sauce over with truffe, shrimps, and mushrooms, mussels Villerov garnish.
Feodora — Poached with claret, Gi-cnevoise sauce over, potatoes.
Fermiere — Poached fillets, fish veloute and liquor, cream and butter, julienne of carrots, leeks, mushrooms, and fonds.
Flora — Poached, Normande sauce, and Parisian potatoes with pink lobster sauce round.
Florentine — Paupiettes farced with spinach served in croustades, Mornay sauce over, and gratines.
Gastronome — Farced fillets, sauce Eiche, and Eiche garnish.
Georgette — Folded fillets poached, served in scooped baked potatoes, Nantua sauce over, cheese and salamandered.
Gounod — Poached, Riche sauce with oysters and shrimps, lines of glaze across.
Gourmet — Poached, served with rich cream sauce and crayfish.
Grand Due I. — Poached fillets, asparagus pointes garnish, Normande sauce over, and gratines, sliced truffe on top.
Grand Due II. — Poached, liquor reduced, mixed with fish veloute, gratines, garnished with mushrooms filled with salpicon of truffe, crayfish, and mushrooms, sliced truffe over.
Poissons (Fish).