when cold, egged and breadcrumbed and fried. Waldimir — Scalloped in shell, sliced truffe on each, supreme sauce over, cheese, crumbs, and gratine. % Escargots. As an entirely Continental dish, recipe has been omitted. They are found in some West-end foreign restaurants. PART V. # GARNITURES (Garnishes). The names of Garnitures in modern cookery have grown to such great numbers that it would be impossible to describe them all. The following are some of the general standard and best known. Both the fish and meat garnishes are together in alphabetical order. Alexandra — Artichoke quarters, pointes, and truffes. Algerienne — Tomatoes sauteed in oil, fonds, yam croquettes, tomato sauce with pimentoes. Alsacienne J. — Braised cabbage, fondante potatoes, demiglace. Alsacienne II. — Tartlets with sauerkraut, slices of ham. Americaine — Sliced lobster Americaine, Americaine sauce. Amiral — Consist of mussels Villeroy, crayfish tail, or sliced lobster, Genevoise or Matelotte sauce. Andalouse I. — Braised pimentoes filled with rice a la Grecque, small sausages, sliced fried aubergines with tomato sautee, jus lie. Andalouse II. — Braised lettuce, braised cabbage, and Chorizo sausages. Garnitures ( Garnishes ). 191 Anver noise— -Tartlets filled with hop shoots a la creme, noisette potatoes, and tomato sauce. Argenteuil — Asparagus pointes a la creme, Hol- landaise sauce. Arlequin — Olive-shaped carrots and turnips, cauli- flower, small fondante potatoes, jus lie. Arlesienne — Sauteed aubergines, tomatoes, and fried onions, demiglace. Athenienne — Farced aubergines, Madeira sauce. Banquiere — Farced braised larks, quenelles, truffe, Perigueux sauce. Bayard — Fonds with foie gras, mushrooms with truffe, Madeira sauce. Beatrice — Fancy cut carrots, sauteed morels, quarters of fonds, new potatoes. Beaufort — Sliced lobster, oysters, lobster sauce. Beaugency — Fonds with beef marrow, brown Bear- naise sauce. Beige — Braised Belgium chicory, jus lie. Belle Helene — Croquettes of pointes, truffe, jus lie. Berny — Berny potato croquettes, tartlets of puree of chestnuts and lentils, Poivrade sauce. Berrichonne — Braised cabbage, glazed button onions and chestnuts, pieces of lean bacon, jus lie. Berthier — Artichoke fond with jardiniere. Bizontine — Duchesse croustades filled with puree of cauliflowers, farced braised lettuce, jus lie. Bohemienne I. — Stoned olives, mushrooms, onions, potatoes, Poivrade sauce. Bohemienne II. — For game, foie gras and truffe, farce and garnish, truffe sauce. Boitelle — Rich fish veloute with sliced mushrooms. 192 The New Practical Cookery Guide. Bontoux — Macaroni Napolitame, Madeira sauce. Boulangrre — Sliced or oval-sliaped potatoes baked with onions, jus lie. Bouquetiere — Fonds garnished with peas, beans, carrots, turnips, pointes, demiglace. Bourgeoise — Olive-shaped carrots, turnips, onions, potatoes, jus lie. Bourguignonne — Braised button onions, mushrooms, bacon, claret sauce. Brabangonne — Tartlets with puree of sprouts, Mornaj sauce over, and gratines, croquettes of potatoes, jus lie. Breban —Tartlets garnished with puree of broad beans, small cauliflower au gratin, potatoes Persillee. Bretonne I. — Julienne of celery, leeks, mushrooms, vin blanc sauce. Bretonne II. - White haricots with fines herbes and demiglace tomatee. Brillat Savarin I. — Small duchesse croustades filled with rich tomato pulp and dice of fonds, truffe on top, demiglace au Madere.

AI-modernized reading of the original text

when cold, egged and breadcrumbed and fried. Waldimir — Scalloped in shell, sliced truffe on each, supreme sauce over, cheese, crumbs, and gratine. % Escargots. As an entirely Continental dish, recipe has been omitted. They are found in some West-end foreign restaurants. PART V. # GARNITURES (Garnishes). The names of Garnitures in modern cookery have grown to such great numbers that it would be impossible to describe them all. The following are some of the general standard and best known. Both the fish and meat garnishes are together in alphabetical order. Alexandra — Artichoke quarters, pointes, and truffes. Algerienne — Tomatoes sauteed in oil, fonds, yam croquettes, tomato sauce with pimentoes. Alsacienne J. — Braised cabbage, fondante potatoes, demiglace. Alsacienne II. — Tartlets with sauerkraut, slices of ham. Americaine — Sliced lobster Americaine, Americaine sauce. Amiral — Consist of mussels Villeroy, crayfish tail, or sliced lobster, Genevoise or Matelotte sauce. Andalouse I. — Braised pimentoes filled with rice a la Grecque, small sausages, sliced fried aubergines with tomato sautee, jus lie. Andalouse II. — Braised lettuce, braised cabbage, and Chorizo sausages. Garnitures ( Garnishes ). Anvernoise — Tartlets filled with hop shoots a la creme, noisette potatoes, and tomato sauce. Argenteuil — Asparagus pointes a la creme, Hollandaise sauce. Arlequin — Olive-shaped carrots and turnips, cauliflower, small fondante potatoes, jus lie. Arlesienne — Sauteed aubergines, tomatoes, and fried onions, demiglace. Athenienne — Farced aubergines, Madeira sauce. Banquiere — Farced braised larks, quenelles, truffe, Perigueux sauce. Bayard — Fonds with foie gras, mushrooms with truffe, Madeira sauce. Beatrice — Fancy cut carrots, sauteed morels, quarters of fonds, new potatoes. Beaufort — Sliced lobster, oysters, lobster sauce. Beaugency — Fonds with beef marrow, brown Bearnaise sauce. Beige — Braised Belgium chicory, jus lie. Belle Helene — Croquettes of pointes, truffe, jus lie. Berny — Berny potato croquettes, tartlets of puree of chestnuts and lentils, Poivrade sauce. Berrichonne — Braised cabbage, glazed button onions and chestnuts, pieces of lean bacon, jus lie. Berthier — Artichoke fond with jardiniere. Bizontine — Duchesse croustades filled with puree of cauliflowers, farced braised lettuce, jus lie. Bohemienne I. — Stoned olives, mushrooms, onions, potatoes, Poivrade sauce. Bohemienne II. — For game, foie gras and truffe, farce and garnish, truffe sauce. Boitelle — Rich fish veloute with sliced mushrooms. 192 The New Practical Cookery Guide. Bontoux — Macaroni Napolitame, Madeira sauce. Boulangère — Sliced or oval-shaped potatoes baked with onions, jus lie. Bouquetiere — Fonds garnished with peas, beans, carrots, turnips, pointes, demiglace. Bourgeoise — Olive-shaped carrots, turnips, onions, potatoes, jus lie. Bourguignonne — Braised button onions, mushrooms, bacon, claret sauce. Brabangonne — Tartlets with puree of sprouts, Mornaj sauce over, and gratines, croquettes of potatoes, jus lie. Breban —Tartlets garnished with puree of broad beans, small cauliflower au gratin, potatoes Persillee. Bretonne I. — Julienne of celery, leeks, mushrooms, vin blanc sauce. Bretonne II. - White haricots with fines herbes and demiglace tomatee. Brillat Savarin I. — Small duchesse croustades filled with rich tomato pulp and dice of fonds, truffe on top, demiglace au Madere.

The new practical cookery guide