Montebello — Poached, with white wine and aromatic
herbs, shrimp sauce over, fried oysters
round.
Monte Carlo — Poached, vin blanc sauce with puree
of oysters, chopped trutfes over.
Montespan — Poached, with fines herbes and white
wine, lie vin blanc sauce, asparagus pointes✪ Montespan at
ends.
Montmorency — Poached, Normande sauce over, thread
of Bearnaise round, Parisian potatoes.
Montpellier — Poached, vin blanc sauce with Mont-
pellier butter over, fines herbes and croutons.
Montreuil — Poached, bechamel and fish essence,
bordure of sliced potatoes, cheese, and gratines.
Montrouge — Poached, G-enevoise sauce with puree of
mushroom over, Parisian potatoes round.
Mornay — Poached, Mornay sauce over, and gratines.
Marat — Cut in strips, floured, and sauteed as
Meuniere, julienne of potatoes and mushrooms
sauteed round.
Navarin — Pines herbes farced fillets, poached with
champagne, lie, veloute and cream, scalloped
lobster garnish.
Nelson — Poached, served on puree soubise and
bordure of potatoes, Mornay sauce over and
gratines, fried soft roe round.
Poissons (Fish).
157
Nemours — Farced, shrimp sauce over fillets, soft
roe and quenelles with Normande sauce
round.
Newburg — Baked, served with sliced lobster New-
burg in cocottes.
Nissarde — Farced paupiettes served in vegetable
marrow croustades, Aurore sauce over and
gratines.
Normande — Poached, served with Normande sauce
and Normande garnish.
Offemont — Poached, with eschalots and morels, vin
blanc sauce over and chopped truffe.
Olga I. — Poached, served in halves of scooped baked
potatoes with shrimps, shrimp sauce over.
Olga II. — As Bercy, with julienne of truffes.
Orientale — As Newburg, slightly curried, plain rice
bordure.
Orleans I. — Paupiettes served in cocotte with sal-
picon of mushrooms, shrimps, truffes, sauce
riche over and sliced truffes.
Orleans II. — Poached, served with three sauces and
three coloured quenelles.
Orly — Marinated fillets, fried in batter (pate a frire),
tomato sauce separate.
Pagani — Poached, button mushrooms on each, Nor-
mande sauce and cheese over gratines, tomato,
dice saute garnish and fleurons.
Parisienne — Poached, three sauces, vin blanc,
anchovy, and crayfish.
Paula — As Meuniere, add a soup9on of anchovy
essence and Worcester sauce in beurre noisette,
capers and parsley over.
158 The New Practical Cookery Guide.
Per sane — As Newburg, with paprika, served in
bordure of rice a la Grecque.
Picarde — Poached, vin blanc sauce with puree of
mushrooms and mussels, truffe and shrimps
over, croutons and glaze.
Pocharde — Poached, half vin blanc sauce and half
Matelotte sauce.
Polignac — Poached, vin blanc sauce, with julienne
of truffe, mushrooms, celery, and tarragon.
Pompadour — Fillets dipped in oil, butter, and
crumbs, grilled, a line of Choron sauce over,
Chateau potatoes round, thread of glaze on
fillets.
Prince de Galles — Poached with champagne, liquor
reduced and lie, with veloute and crayfish coulis,
oysters and small Duchesse potatoes garnish.
Princesse I. — Poached, served on Duchesse fonds,
Mornay sauce over and gratines, cassolettes of
asparagus pointes garnish.
Princesse II. — Baked in sauterne with mirpoix,
served in china fish casserole, sliced truffe and
prawns over, masked with Bearnaise sauce con-
taining fish essence.
Quirinal — Poached in red wine, masked with Bor-
delaise sauce, mushroom and crayfish garnish.
Rabelais — Folded, poached, anchovy sauce over,
corals on top.
Page 64 · 1 recipe record 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
Montebello — Poached, with white wine and aromatic herbs, shrimp sauce over, fried oysters round.
Monte Carlo — Poached, vin blanc sauce with puree of oysters, chopped truffes over.
Montespan — Poached, with fines herbes and white wine, lie vin blanc sauce, asparagus pointes at ends.
Montmorency — Poached, Normande sauce over, thread of Bearnaise round, Parisian potatoes.
Montpellier — Poached, vin blanc sauce with Montpellier butter over, fines herbes and croutons.
Montreuil — Poached, bechamel and fish essence, bordure of sliced potatoes, cheese, and gratines.
Montrouge — Poached, Genevoise sauce with puree of mushroom over, Parisian potatoes round.
Mornay — Poached, Mornay sauce over, and gratines.
Marais — Cut in strips, floured, and sauteed as Meuniere, julienne of potatoes and mushrooms sauteed round.
Navarin — Fines herbes farced fillets, poached with champagne, lie, veloute and cream, scalloped lobster garnish.
Nelson — Poached, served on puree soubise and bordure of potatoes, Mornay sauce over and gratines, fried soft roe round.
Poissons (Fish).
Nemours — Farced, shrimp sauce over fillets, soft roe and quenelles with Normande sauce round.
Newburg — Baked, served with sliced lobster Newburg in cocottes.
Nissarde — Farced paupiettes served in vegetable marrow croustades, Aurore sauce over and gratines.
Normande — Poached, served with Normande sauce and Normande garnish.
Offemont — Poached, with eschalots and morels, vin blanc sauce over and chopped truffe.
Olga I. — Poached, served in halves of scooped baked potatoes with shrimps, shrimp sauce over.
Olga II. — As Bercy, with julienne of truffes.
Orientale — As Newburg, slightly curried, plain rice bordure.
Orleans I. — Paupiettes served in cocotte with salpicon of mushrooms, shrimps, truffes, sauce riche over and sliced truffes.
Orleans II. — Poached, served with three sauces and three coloured quenelles.
Orly — Marinated fillets, fried in batter (pate a frire), tomato sauce separate.
Pagani — Poached, button mushrooms on each, Normande sauce and cheese over gratines, tomato, dice saute garnish and fleurons.
Parisienne — Poached, three sauces, vin blanc, anchovy, and crayfish.
Paula — As Meuniere, add a soupçon of anchovy essence and Worcester sauce in beurre noisette, capers and parsley over.
158 The New Practical Cookery Guide.
Per sane — As Newburg, with paprika, served in bordure of rice a la Grecque.
Picarde — Poached, vin blanc sauce with puree of mushrooms and mussels, truffe and shrimps over, croutons and glaze.
Pocharde — Poached, half vin blanc sauce and half Matelotte sauce.
Polignac — Poached, vin blanc sauce, with julienne of truffe, mushrooms, celery, and tarragon.
Pompadour — Fillets dipped in oil, butter, and crumbs, grilled, a line of Choron sauce over, Chateau potatoes round, thread of glaze on fillets.
Prince de Galles — Poached with champagne, liquor reduced and lie, with veloute and crayfish coulis, oysters and small Duchesse potatoes garnish.
Princesse I. — Poached, served on Duchesse fonds, Mornay sauce over and gratines, cassolettes of asparagus pointes garnish.
Princesse II. — Baked in sauterne with mirpoix, served in china fish casserole, sliced truffe and prawns over, masked with Bearnaise sauce containing fish essence.
Quirinal — Poached in red wine, masked with Bordelaise sauce, mushroom and crayfish garnish.
Rabelais — Folded, poached, anchovy sauce over, corals on top.
Records on this page
Montespan