Grilles — Split, seasoned, basted with butter, and
grilled, devilled sauce over.
Hongroise — Scalloped in own shell with cream and
paprika, with sliced mushrooms, Mornay sauce
over, and gratines.
Infante — As Americaine, lie with puree of mush-
rooms.
Laguipierre — Scalloped with Americaine sauce, served
in duchesse bordure.
Lord Randolph Churchill — Split, seasoned, mustard
butter over, breadcrumbs, and gratines.
Moderne — Split, sliced, fill shell with mousse of
lobster slices on top, masked veloute, and
baked. .
Newburg — Cut in squares, sauteed with butter five
minutes, add sherry, paprika, lie yolks, and
cream, and served in shell, cassolettes or crous-
tades ; sliced truft'e on top.
Page — As Newburg, slightly curried.
Palestine — Cut raw in inch pieces sauteed with oil,
finish cooking with white wine and brandy,
inside of body pounded, mixed with liquor and
veloute, shelled, and served on rice pilaff, sauce
over.
Poissons (Fish).
187
Romanoff — Split cooked lobster, the meat cut in dice
and lie with cream sauce, refill shell, crumbs over
and gratines.
Turgue — Sliced, sauteed with oil, mirpoix, and
cognac, saffron flavour, served with curried rice.
Vanderbilt — Split, minced with dice of truffe and
mushrooms mixed with Nantua sauce, 'masked
Nantua sauce and gratines.
Victoria — Scalloped lobster with quenelles and
mushrooms, lie Victoria sauce, served in timbales.
Waldimir — Split, shell filled with puree of lobster
and truffes, sliced lobster✪ Americaine on top, paprika sauce,
and gratines.
Langouste (Crawfish)
are prepared as lobsters. Require longer cooking.
Ecrevisses (Crayfish).
A la Nage — Cooked with white wine, courtbouillon,
and fines herbes, served in liquor.
Bordelaise — Cooked with white wine, cognac, chopped
eschalots, tomato sauce, and pulverised herbs,
lie fresh butter.
Leroy — Cooked with fresh sorrel leaves, butter, well
seasoned.
Liegeoise — Cooked with white wine, eschalots, and
fines herbes, liquor reduced, lie butter, and
served over.
Magenta — Cooked with sauterne, fine mirpoix,
dice of tomatoes, lie butter, and served in
timbales.
188 The New Practical Cookery Guide.
Mariniere — Sauteed in butter five or six minutes,
add chopped eschalots, seasoned, white wrine,
fines herbes. When done, lie with veloute, and
serve with chopped parsley over.
Mousse— Shelled and pounded, made into farce,
creamed and seasoned, poached in moulds, and
served with rich crayfish sauce.
Ho tres (Oysters).
Americaine — Lightly blanched, served in shells with
Americaine sauce.
Anglaise — Scalloped in shell, cream sauce, cheese,
crumbs, and gratines.
Baked Oysters — Baked in deep shell with cayenne,
cheese, Worcestershire sauce, and lemon✪ Baked Oysters.
Favorite — Scalloped as Anglaise, sliced truft'e on top.
Indienne — Curried, served in rice bordure.
Jacques — Floured and sauteed with butter, served
on anchovy toast with a slice of thin bacon,
beurre noisette over.
Marechale — Fried in batter (pate a frire), lemon and
parsley round.
Mornay — Poached, served in bordure of duchesse
potatoes, Mornay sauce over, and gratincs.
Polonaise — Done in shells with Polonaise butter and
crumbs, gratines.
Pompadour — Poached, masked with Hollandaise
sauce and truffle.
Roast Oysters — Roasted in hot oven a few minutes,
just loosen shells.
Russe — Raw oysters served on caviare on toast, lemon
round.
Poissons (Fish).
189
Vaudeville — Stewed with sherry, fines herbes, and
veloute in cocotte.
Villeroy — Poached, masked with Villeroy sauce,.
Page 75 · 3 recipe records 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
Grilles — Split, seasoned, basted with butter, and grilled, devilled sauce over.
Hongroise — Scalloped in own shell with cream and paprika, with sliced mushrooms, Mornay sauce over, and gratines.
Infante — As Americaine, lie with puree of mushrooms.
Laguipierre — Scalloped with Americaine sauce, served in duchesse bordure.
Lord Randolph Churchill — Split, seasoned, mustard butter over, breadcrumbs, and gratines.
Moderne — Split, sliced, fill shell with mousse of lobster slices on top, masked veloute, and baked. .
Newburg — Cut in squares, sauteed with butter five minutes, add sherry, paprika, lie yolks, and cream, and served in shell, cassolettes or croustades ; sliced truffé on top.
Page — As Newburg, slightly curried.
Palestine — Cut raw in inch pieces sauteed with oil, finish cooking with white wine and brandy, inside of body pounded, mixed with liquor and veloute, shelled, and served on rice pilaff, sauce over.
Poissons (Fish).
Romanoff — Split cooked lobster, the meat cut in dice and lie with cream sauce, refill shell, crumbs over and gratines.
Turgue — Sliced, sauteed with oil, mirpoix, and cognac, saffron flavour, served with curried rice.
Vanderbilt — Split, minced with dice of truffe and mushrooms mixed with Nantua sauce, 'masked Nantua sauce and gratines.
Victoria — Scalloped lobster with quenelles and mushrooms, lie Victoria sauce, served in timbales.
Waldimir — Split, shell filled with puree of lobster and truffes, sliced lobster on top, paprika sauce, and gratines.
Langouste (Crawfish)
are prepared as lobsters. Require longer cooking.
Ecrevisses (Crayfish).
A la Nage — Cooked with white wine, courtbouillon, and fines herbes, served in liquor.
Bordelaise — Cooked with white wine, cognac, chopped eschalots, tomato sauce, and pulverised herbs, lie fresh butter.
Leroy — Cooked with fresh sorrel leaves, butter, well seasoned.
Liegeoise — Cooked with white wine, eschalots, and fines herbes, liquor reduced, lie butter, and served over.
Magenta — Cooked with sauterne, fine mirpoix, dice of tomatoes, lie butter, and served in timbales.
188 The New Practical Cookery Guide.
Mariniere — Sauteed in butter five or six minutes, add chopped eschalots, seasoned, white wine, fines herbes. When done, lie with veloute, and serve with chopped parsley over.
Mousse— Shelled and pounded, made into farce, creamed and seasoned, poached in moulds, and served with rich crayfish sauce.
Ho tres (Oysters).
Americaine — Lightly blanched, served in shells with Americaine sauce.
Anglaise — Scalloped in shell, cream sauce, cheese, crumbs, and gratines.
Baked Oysters — Baked in deep shell with cayenne, cheese, Worcestershire sauce, and lemon.
Favorite — Scalloped as Anglaise, sliced truffé on top.
Indienne — Curried, served in rice bordure.
Jacques — Floured and sauteed with butter, served on anchovy toast with a slice of thin bacon, beurre noisette over.
Marechale — Fried in batter (pate a frire), lemon and parsley round.
Mornay — Poached, served in bordure of duchesse potatoes, Mornay sauce over, and gratincs.
Polonaise — Done in shells with Polonaise butter and crumbs, gratines.
Pompadour — Poached, masked with Hollandaise sauce and truffle.
Roast Oysters — Roasted in hot oven a few minutes, just loosen shells.
Russe — Raw oysters served on caviare on toast, lemon round.
Poissons (Fish).
Vaudeville — Stewed with sherry, fines herbes, and veloute in cocotte.
Villeroy — Poached, masked with Villeroy sauce,.
Records on this page
AmericaineNewburgBaked Oysters