Forestiere — Morels sautes, dice of lean bacon, noisette potatoes, d’Uxelles sauce. Franqaise I. — Croustades with macedoine, pointes, braised lettuce, jus lie. Frangaise II. — Souffle potatoes, maitre d’hotel, water- cress. Frascati — Mushrooms, pointes, truffes, foie gras, duchesse potatoes, demiglace. Gabrielle — Duchesse potatoes containing dice of truffe and chicken, beef marrow, and jus lie. Gastronome I. — Glazed chestnut, truffes cooked in champagne, cock’s comb and kidneys, jus lie with truffe essence. Gastronome II. — Truffes, morels, lamb’s breads, chestnut, demiglace. Gauloise — Truffe, mushrooms, cock’s comb and kidneys, demiglace. Gloria — Braised celery, rissoto, demiglace tomatee. o 2 196 The New Practical Cookery Guide. Godard — Quenelles, cock’s comb and kidneys, mush- rooms, truffes, lamb’s breads, Madeira sauce. Gourmet — Fonds, truffes, mushrooms, Madeira sauce. Grand Due — Cassolettes with pointes a la creme, truffe, jus lie. Grecque I. — Fish quenelles, sliced lemon, Parisienne potatoes, fish veloute, saffron flavour. Grecque II. — Rice a la Grecque, tomato sauce. Henri IV. — Artichoke fonds, noisette potatoes, Bear- naise sauce. Hongroise — Cauliflower with Hongroise sauce gra- tines, paprika sauce, and fondante potatoes. Hussar de — Tomatoes farced with Soubise and grated horseradish, duchesse potatoes, Hussarde sauce. Imperiale — Quenelles, truffes, mushrooms, cock’s comb and kidneys, veloute. Italienne — Macaroni croquettes, Italian fonds, Italian sauce. Ivoire — Cock’s comb and kidneys, sliced chicken, Ivoire sauce. Japonnaise — Tartlets filled with crosnes a la creme, croquettes, jus lie. Joinville — Salpicon of truffe, mushroom, and shrimps, Joinville sauce. Judic — Braised farced lettuce, truffes, jus lie. Jules Verne — Farced potatoes and turnips, jus lie. Jussien — Braised lettuce, glazed button onions, jus lie. Langtry — Small tomatoes in fonds, olives, jus lie. Languedocienne — Sauteed cepes, farced aubergines, chateau potatoes. Garnitures (Garnishes). 197 Limousine — Glazed chestnuts, button onions, and jus lie. Livonienne — Julienne of carrots, leeks, celery, onions, and parsley, vin blanc sauce. Lorette — Chicken croquettes, asparagus pointes, truffe, jus lie. Lorraine — Braised red cabbage, fondante potatoes, Albert sauce. Louisiane — Sweet corn fritters, sauteed yams, and fonds. Louvalliere — Fonds with puree of asparagus, Borde- laise sauce, and beef marrow. Lucullus — Truffes oie gras, champignons, supreme sauce, and glaze. Lyonnaise I. — Braised farced onions, fondante potatoes. Lyonnaise II. — Glazed chestnuts, braised farced onions, mushrooms, and fonds. Madeleine— Fonds with Soubise, tartlets of puree of white beans, demiglace. Maillot — Carrots and turnips, olive shape, button onions, peas, bacon, braised lettuce, jus lie. Maraichere — Salsify, lie veloute, sprouts sautes, chateau potatoes. Marechale I. — Quenelles, truffes, cock’s comb, supreme sauce. Marechale II. — Asparagus points and truffes, jus lie. This garnish is for supremes or fillets, which should be crumbed, mixed with chopped truffe. Marie Louise — Croustades filled with macedoine of peas, carrots, turnips, jus lie✪ Marie Louise. 198 The New Practical Cookery Guide. Marigny — Croustades filled with peas and French beans, fondante potatoes. Mariniere— Mussels, shrimps, oysters, and mariniere sauce. Marquise — Tartlets filled with pointes, slice of truffe on top and beef marrow, marquise potatoes.

AI-modernized reading of the original text

Forestiere — Morels sautes, dice of lean bacon, noisette potatoes, d’Uxelles sauce. Franqaise I. — Croustades with macedoine, pointes, braised lettuce, jus lie. Frangaise II. — Souffle potatoes, maitre d’hotel, watercress. Frascati — Mushrooms, pointes, truffes, foie gras, duchesse potatoes, demiglace. Gabrielle — Duchesse potatoes containing dice of truffe and chicken, beef marrow, and jus lie. Gastronome I. — Glazed chestnut, truffes cooked in champagne, cock’s comb and kidneys, jus lie with truffe essence. Gastronome II. — Truffes, morels, lamb's breads, chestnuts, demiglace. Gauloise — Truffe, mushrooms, cock’s comb and kidneys, demiglace. Gloria — Braised celery, rissoto, demiglace tomatee. o 2 The New Practical Cookery Guide. Godard — Quenelles, cock’s comb and kidneys, mushrooms, truffes, lamb’s breads, Madeira sauce. Gourmet — Fonds, truffes, mushrooms, Madeira sauce. Grand Due — Cassolettes with pointes a la creme, truffe, jus lie. Grecque I. — Fish quenelles, sliced lemon, Parisienne potatoes, fish veloute, saffron flavour. Grecque II. — Rice a la Grecque, tomato sauce. Henri IV. — Artichoke fonds, noisette potatoes, Bearnaise sauce. Hongroise — Cauliflower with Hongroise sauce gratines, paprika sauce, and fondante potatoes. Hussar de — Tomatoes farced with Soubise and grated horseradish, duchesse potatoes, Hussarde sauce. Imperiale — Quenelles, truffes, mushrooms, cock’s comb and kidneys, veloute. Italienne — Macaroni croquettes, Italian fonds, Italian sauce. Ivoire — Cock’s comb and kidneys, sliced chicken, Ivoire sauce. Japonnaise — Tartlets filled with crosnes a la creme, croquettes, jus lie. Joinville — Salpicon of truffe, mushroom, and shrimps, Joinville sauce. Judic — Braised farced lettuce, truffes, jus lie. Jules Verne — Farced potatoes and turnips, jus lie. Jussien — Braised lettuce, glazed button onions, jus lie. Langtry — Small tomatoes in fonds, olives, jus lie. Languedocienne — Sauteed cepes, farced aubergines, chateau potatoes. Garnitures (Garnishes). 197 Limousine — Glazed chestnuts, button onions, and jus lie. Livonienne — Julienne of carrots, leeks, celery, onions, and parsley, vin blanc sauce. Lorette — Chicken croquettes, asparagus pointes, truffe, jus lie. Lorraine — Braised red cabbage, fondante potatoes, Albert sauce. Louisiane — Sweet corn fritters, sauteed yams, and fonds. Louvalliere — Fonds with puree of asparagus, Bordelaise sauce, and beef marrow. Lucullus — Truffes oie gras, champignons, supreme sauce, and glaze. Lyonnaise I. — Braised farced onions, fondante potatoes. Lyonnaise II. — Glazed chestnuts, braised farced onions, mushrooms, and fonds. Madeleine— Fonds with Soubise, tartlets of puree of white beans, demiglace. Maillot — Carrots and turnips, olive shape, button onions, peas, bacon, braised lettuce, jus lie. Maraichere — Salsify, lie veloute, sprouts sautes, chateau potatoes. Marechale I. — Quenelles, truffes, cock’s comb, supreme sauce. Marechale II. — Asparagus points and truffes, jus lie. This garnish is for supremes or fillets, which should be crumbed, mixed with chopped truffe. Marie Louise — Croustades filled with macedoine of peas, carrots, turnips, jus lie. The New Practical Cookery Guide. Marigny — Croustades filled with peas and French beans, fondante potatoes. Mariniere— Mussels, shrimps, oysters, and mariniere sauce. Marquise — Tartlets filled with pointes, slice of truffe on top and beef marrow, marquise potatoes.

Records on this page

Marie Louise

The new practical cookery guide