Brillat Savarin II. — Croustades filled with mousse of woodcock, sliced truffe on top, game sauce with essence of truffe. Bristol — Rice croquettes, flageolets a la creme, Parisian potatoes, jus lie. Bruxelloise — Braised chicory, sprouts, chateau pota- toes, Madeira sauce. Cambaceres — Button mushrooms, stoned olives, truffes, demiglace. Camerani — Sauerkraut, Madeira sauce with truffes. Garnitures ( Garnishes ). 193 Cancale — Oysters, shrimps, Normande sauce. Cardinal I. — Shrimps, Cardinal sauce. Cardinal II. — Sliced lobster, truffle, Cardinale sauce. Catalane — Small Chipolata sausages, glazed chestnuts, glazed button onions, tomatoes farcis, mush- rooms, jus lie. Cavour — Lazagne au fromage, jus lie tomate. Chartres I. — Grlazed turnips, jus lie. Chartres II. — Chicken and tarragon quenelle, tar- ragon decoration. Chatelaine I.— Fonds with puree of chestnut, braised onions, lettuce, jus lie. Chatelaine II. — Fonds with Soubise, glazed chestnuts, noisette potatoes, jus lie. Chauchat — Thick slices of potatoes as bordure round fish, Mornay sauce over, and gratines. Chipolata — Braised button onions, chestnuts, mush- rooms, Chipolata sausages, truffes, with Madeira sauce. Chivry — Small oyster bouches, mussel Villeroy, duchesse croquettes cork shape, Chivry sauce. Choisy — Braised lettuce, chateau potatoes, demiglace. Choron — Fonds with peas a la Franchise, noisette potatoes, Choron sauce. Clamart — Fonds with green peas, rissolee potatoes, and jus lie. Clermont I. — Farced braised onions, fried artichokes, demiglace. Clermont II. — Puree of chestnut and onions, fried onions. Comodore — Lobster croquettes, fish quenelles, mussels Villerov, Normande sauce. o 194 The New Practical Cookery Guide. Conti — Puree of lentils in croustades, dice of lean bacon, jus lie. Cumberland — Tartlets filled with puree of apples, Cumberland sauce. Cussy — Mushrooms filled with puree of chestnut, truffes, cock’s comb, Madeira sauce. JDartois — Duchesse croustade with peas, Madeira sauce. Daumont — Mushrooms garnished with salpicon Nantua, decorated quenelles, Nantua sauce. Dauphine — Small Dauphine potatoes in straw potato nests. Delphine — Macaroni au jus mixed with julienne of truffe and game. Dieppoise — Shrimps, mussels, mushrooms, yin blanc sauce. Don Juan — Oval bouches, with salpicon of truffe, mushrooms and chicken, glaze over. Doha Sol — Glazed button onions and Parisienne potatoes, jus lie. Doria — Olive-shaped cut cucumber au beurre, noisette potatoes. Du Barry — Fonds with puree of cauliflower, heaps of cauliflower with Hollandaise sauce over. Duchesse — Duchesse potatoes, jus lie. Fspagnole — Tomatoes farced with rice a l’Espagnole, glazed onions. Favorite I. — Sliced foie gras, asparagus pointes, truffe, jus lie. Favorite II — Braised lettuce, artichoke fonds with ragout of mushrooms, pommes Anna. G arnitures ( Garnishes ) . 195 Fermiire — Fancy shaped cut carrots, turnips, celeriac, potatoes, jus lie. Financiere — Quenelles, mushrooms, olives, t ruffe, cretes et rognons de coq, rich Madeira sauce. Flamande I. — Braised cabbage, carrots, turnips, sausages, demiglace. Flamande II. — Sauteed sprouts, button onions, carrots, and turnips. Florentine I. — Fish served over spinach, masked with Mornav sauce and gratines. Florentine II. — Semolina and cheese croquettes, small timbale of spinach, demiglace, and tomato sauce. Florian — Braised lettuce, button onions, carrots cut olive shape, fondante potatoes, and jus lie.

AI-modernized reading of the original text

Brillat Savarin II. — Croustades filled with mousse of woodcock, sliced truffe on top, game sauce with essence of truffe. Bristol — Rice croquettes, flageolets a la creme, Parisian potatoes, jus lie. Bruxelloise — Braised chicory, sprouts, chateau potatoes, Madeira sauce. Cambaceres — Button mushrooms, stoned olives, truffes, demiglace. Camerani — Sauerkraut, Madeira sauce with truffes. Garnitures ( Garnishes ). Cancale — Oysters, shrimps, Normande sauce. Cardinal I. — Shrimps, Cardinal sauce. Cardinal II. — Sliced lobster, truffle, Cardinale sauce. Catalane — Small Chipolata sausages, glazed chestnuts, glazed button onions, tomatoes farcis, mushrooms, jus lie. Cavour — Lazagne au fromage, jus lie tomate. Chartres I. — Glazed turnips, jus lie. Chartres II. — Chicken and tarragon quenelle, tarragon decoration. Chatelaine I.— Fonds with puree of chestnut, braised onions, lettuce, jus lie. Chatelaine II. — Fonds with Soubise, glazed chestnuts, noisette potatoes, jus lie. Chauchat — Thick slices of potatoes as bordure round fish, Mornay sauce over, and gratines. Chipolata — Braised button onions, chestnuts, mushrooms, Chipolata sausages, truffes, with Madeira sauce. Chivry — Small oyster bouches, mussel Villeroy, duchesse croquettes cork shape, Chivry sauce. Choisy — Braised lettuce, chateau potatoes, demiglace. Choron — Fonds with peas a la Franchise, noisette potatoes, Choron sauce. Clamart — Fonds with green peas, rissolee potatoes, and jus lie. Clermont I. — Farced braised onions, fried artichokes, demiglace. Clermont II. — Puree of chestnut and onions, fried onions. Comodore — Lobster croquettes, fish quenelles, mussels Villerov, Normande sauce. o 194 The New Practical Cookery Guide. Conti — Puree of lentils in croustades, dice of lean bacon, jus lie. Cumberland — Tartlets filled with puree of apples, Cumberland sauce. Cussy — Mushrooms filled with puree of chestnut, truffes, cock’s comb, Madeira sauce. JDartois — Duchesse croustade with peas, Madeira sauce. Daumont — Mushrooms garnished with salpicon Nantua, decorated quenelles, Nantua sauce. Dauphine — Small Dauphine potatoes in straw potato nests. Delphine — Macaroni au jus mixed with julienne of truffe and game. Dieppoise — Shrimps, mussels, mushrooms, vin blanc sauce. Don Juan — Oval bouches, with salpicon of truffe, mushrooms and chicken, glaze over. Doha Sol — Glazed button onions and Parisienne potatoes, jus lie. Doria — Olive-shaped cut cucumber au beurre, noisette potatoes. Du Barry — Fonds with puree of cauliflower, heaps of cauliflower with Hollandaise sauce over. Duchesse — Duchesse potatoes, jus lie. Espagnole — Tomatoes farced with rice a l'Espagnole, glazed onions. Favorite I. — Sliced foie gras, asparagus pointes, truffe, jus lie. Favorite II — Braised lettuce, artichoke fonds with ragout of mushrooms, pommes Anna. G arnitures ( Garnishes ) . Fermiire — Fancy shaped cut carrots, turnips, celeriac, potatoes, jus lie. Financiere — Quenelles, mushrooms, olives, t ruffe, cretes et rognons de coq, rich Madeira sauce. Flamande I. — Braised cabbage, carrots, turnips, sausages, demiglace. Flamande II. — Sauteed sprouts, button onions, carrots, and turnips. Florentine I. — Fish served over spinach, masked with Mornav sauce and gratines. Florentine II. — Semolina and cheese croquettes, small timbale of spinach, demiglace, and tomato sauce. Florian — Braised lettuce, button onions, carrots cut olive shape, fondante potatoes, and jus lie.

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