The new practical cookery guide

Sultane — Farced paupiettes served on Duchesse croustades, vin blanc sauce with puree of pistachos over, decorated with pimento and truffe. Sylvette — Poached with Spanish wine, reduced, lie with yolks and cream, served on tomatoes farced with puree of fish. Tabalion — Poached, fines herbes sauce, strip of pimento on top, noisette potatoes round. Théodore — Poached, vin blanc sauce over, Grenevoise sauce round. Tetrazzini — Farced paupiettes, poached with champagne, reduce liquor and lie cream and crayfish butter, dressed on fonds, decorate with strip of truffes as music lines. Theodora — Poached, Vénitienne sauce over, Normande sauce round, Nantua salpicon in centre. Tolstoi — Cut in strips, crumbed and fried, vin blanc sauce apart. Toulousaine — Farced fillets, mussel sauce over, and mussel garnish. Tout Paris — Poached, vin blanc sauce over and strip of Nantua sauce. M 162 The New Practical Cookery Guide. Traviata — Poached as Bercy, served on farced tomatoes with Nantua sauce. Trazonière — Poached, served on farce bordure with puree of salsify, sliced salsify a la creme in centre, creamed veloute over. Troisfreres — Poached, mashed half with vin blanc sauce and half with Aurore sauce, line of tomato sauce all round, and small duchesse potatoes. Trouville — Farced fillets, poached with oyster stock and white wine, reduced and lie yolks and cream, mask fillets, and garnish with fried oysters and pink quenelles. Trovatore — Poached in Malaga wine, liquor reduced and mixed with fish tomato sauce, mask fillets, and decorate with strips of pimento. — Poached in Malaga wine, liquor reduced and mixed with fish tomato sauce, mask fillets, and decorate with strips of pimento. Urbain Dubois — Poached, dressed in timbales or fish dish with Aurore sauce, truffe and crayfish tails, light fish souffle mixture over, and baked. Valentine — Poached, served on Duchesse croustades with rissotto, Mornay sauce over and gratines. Valewska — Poached, crayfish tails and truffe over, masked Mornay sauce and gratines. Valois — Poached, masked with vin blanc sauce and Bearnaise. Van-der-Berghe — Poached, masked with vin blanc sauce, julienne of truffe, mushrooms, tomatoes, and fines herbes. Vanderbilt — Poached with madeira and mushroom liquor reduced, lie cream and veloute, and fines herbes, garnished. Vatel — Poached, Chambord sauce, farced cucumber and mignonette of sole garnish. Poissons (Fish). 163 Vendome — Farced, served on spaghetti, Nantua sauce over. Venitienne — Poached, Venitienne sauce over, potatoes round. Verdi — Poached, served on macaroni a l’ltalienne, cream sauce and cheese over, gratines. Vernet — Poached, Yernet sauce and Parisienne potatoes. Vernon — Breadcrumbed and grilled, Ravigotte sauce apart. Veronique — Baked in casserole, masked with reduced fish liquor, lie butter and lemon juice, skinned muscat grapes in centre. Victoria — Poached, masked with Victoria sauce, salpicon of lobster and truffe in centre. Vierge — Poached, masked with cream sauce, tarragon and chervil. Villeroi — Poached, when cold masked with Villeroi sauce, breadcrumbed and fried. Vin Blanc — Poached, vin blanc sauce with button mushroom, glaze. Vin Rouge — Poached with claret, claret sauce and mushroom, glaze. Virginie — Paupiette served on scooped baked potatoes, filled with salpicon of shrimps, Mornay sauce, and gratines. Voisin — Farced fillets, poached, fines herbes sauce, with mushroom over, croquette potato round. Wilhelmine — Poached fillets, served on scooped baked potatoes, filled with cucumber a la creme, Mornay sauce over, and gratines. m 2