Rachel — Farced, poached, Normande sauce and sliced truffe, asparagus pointes a la creme in centre. Rejane — Poached, veloute and puree of watercress over, salpicon of shrimps, oysters, mushrooms, and truffe, creamed, in centre. Poissons (Fish). 159 Religieuse — Poached, masked with Hollandaise sauce and tarragon, a cross of truffe on each fillet, half hard eggs round with a cross of tarragon. Renaissance — As Bercy, garnished with fond filled with Nantua salpicon, gratines. Rhodesia — Poached, sliced lobster on each fillet, creamed Americaine sauce over. Riche — Poached, riche sauce over, sliced lobster, quenelles and truffe. Richelieu I. — Poached, half Normande sauce and half Pcrigueux sauce, a cross of tomato sautes over. Richelieu II. — Crumbed a l’Anglaise, done au four with butter, Bearnaise sauce in centre, tomato sauce round. Rigobert — Sauteed with butter, julienne of celery on top masked with liquid maitre d’hotel, rissolee potato round. Rochelais — Poached in claret, madeira sauce over, soft roe, oysters, and mushroom garnish. Rose Caron — Poached, masked with half veloute and puree of pistaclios and half shrimp sauce, julienne of truffe over. Rosina — Poached, vin blanc sauce with tomato pulp over, fish farced tomato round. Rothschild — Fillets soaked in cream for two hours, floured and sauteed with butter, golden colour, mousseline sauce with chopped truffe round. Rouennaise — Poached in claret, liquor reduced and lie butter and glaze, mushroom garnish. Rougemont — Poached, Aurore siuce with shrimp and truffe, noisette potato round. 160 The New Practical Cookery Guide. Boyale — Poached, served with quenelles, mushrooms and prawns, mashed Normande sauce, Parisian potatoes. Russe — Poached with white wine, julienne of celery, carrots, cucumber, and parsley roots, lie Hollandaise, beetroot garnish. St. Cloud — Poached, vin blanc sauce over, tomato sauce round, and fried mussels at ends. St. Germain — Crumbed a l’Anglaise and fried, garnished with fried noisette potato, Bearnaise apart. St. Jean — Poached, masked with Bearnaise and fines herbes sauce mixed, laitance Meuniere round. St. Mdlo — Poached with cider, reduced and lie, butter and fines herbes, masked fillets, strip of tomato puree. St. Valery — Paupiettes served on large mushrooms, Mornay sauce over and gratines. Salisbury — Farced fillets served on bordure of *farce with julienne of truffe and prawns, rice a la Turque round, sauce Riche over and salamandered. Sarah — Poached, masked with Venitienne sauce, julienne of celery, truffe, and carrots. Savoy — Poached, dice of tomatoes sautes round, and pointes, Hollandaise sauce over, and sliced truffe. Sicilienne — Long fillets masked with mixture of anchovy butter, chopped hard eggs and fines herbes, egged and breadcrumbed, fried, beurre noisette over, potatoes and tomatoes round. Solocjnate — Marinated, slightly poached, wrapped in paste and oiled paper, cooked a la Cendre. Poissons (Fish). 161 Souchard — Poached, vin blanc sauce and button mushrooms, cheese, and gratines, sliced truffe on fillets and potatoes Parisienne au beurre round. Spiers — Poached, Aurore sauce and fines herbes, potatoes round. Sullivan — Farced fillets, finished as Mornay, pointes round. Sully — Fillets rolled and crumbed a l’Anglaise, Bearnaise with lobster sauce mixed in centre, straw potatoes round.

AI-modernized reading of the original text

Rachel — Farced, poached, Normande sauce and sliced truffe, asparagus pointes a la creme in centre. Rejane — Poached, veloute and puree of watercress over, salpicon of shrimps, oysters, mushrooms, and truffe, creamed, in centre. Poissons (Fish). Religieuse — Poached, masked with Hollandaise sauce and tarragon, a cross of truffe on each fillet, half hard eggs round with a cross of tarragon. Renaissance — As Bercy, garnished with fond filled with Nantua salpicon, gratines. Rhodesia — Poached, sliced lobster on each fillet, creamed Americaine sauce over. Riche — Poached, riche sauce over, sliced lobster, quenelles and truffe. Richelieu I. — Poached, half Normande sauce and half Pcrigueux sauce, a cross of tomato sautes over. Richelieu II. — Crumbed a l’Anglaise, done au four with butter, Bearnaise sauce in centre, tomato sauce round. Rigobert — Sauteed with butter, julienne of celery on top masked with liquid maitre d’hotel, rissolee potato round. Rochelais — Poached in claret, madeira sauce over, soft roe, oysters, and mushroom garnish. Rose Caron — Poached, masked with half veloute and puree of pistaclios and half shrimp sauce, julienne of truffe over. Rosina — Poached, vin blanc sauce with tomato pulp over, fish farced tomato round. Rothschild — Fillets soaked in cream for two hours, floured and sauteed with butter, golden colour, mousseline sauce with chopped truffe round. Rouennaise — Poached in claret, liquor reduced and lie butter and glaze, mushroom garnish. Rougemont — Poached, Aurore sauce with shrimp and truffe, noisette potato round. 160 The New Practical Cookery Guide. Royale — Poached, served with quenelles, mushrooms and prawns, mashed Normande sauce, Parisian potatoes. Russe — Poached with white wine, julienne of celery, carrots, cucumber, and parsley roots, lie Hollandaise, beetroot garnish. St. Cloud — Poached, vin blanc sauce over, tomato sauce round, and fried mussels at ends. St. Germain — Crumbed a l’Anglaise and fried, garnished with fried noisette potato, Bearnaise apart. St. Jean — Poached, masked with Bearnaise and fines herbes sauce mixed, laitance Meuniere round. St. Malo — Poached with cider, reduced and lie, butter and fines herbes, masked fillets, strip of tomato puree. St. Valery — Paupiettes served on large mushrooms, Mornay sauce over and gratines. Salisbury — Farced fillets served on bordure of *farce with julienne of truffe and prawns, rice a la Turque round, sauce Riche over and salamandered. Sarah — Poached, masked with Venitienne sauce, julienne of celery, truffe, and carrots. Savoy — Poached, dice of tomatoes sautes round, and pointes, Hollandaise sauce over, and sliced truffe. Sicilienne — Long fillets masked with mixture of anchovy butter, chopped hard eggs and fines herbes, egged and breadcrumbed, fried, beurre noisette over, potatoes and tomatoes round. Solognate — Marinated, slightly poached, wrapped in paste and oiled paper, cooked a la Cendre. Poissons (Fish). Souchard — Poached, vin blanc sauce and button mushrooms, cheese, and gratines, sliced truffe on fillets and potatoes Parisienne au beurre round. Spiers — Poached, Aurore sauce and fines herbes, potatoes round. Sullivan — Farced fillets, finished as Mornay, pointes round. Sully — Fillets rolled and crumbed a l’Anglaise, Bearnaise with lobster sauce mixed in centre, straw potatoes round.

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