Marseillaise — Sauteed tomatoes, garlic flavour,
colorette potatoes, Provencale sauce.
Mascotte — Fonds with button onions, noisette pota-
toes, jus lie.
Massena — Fonds with Bearnaise sauce, slice of truffe
on top, tomato sauce.
Medicis — Croustades with carrots Vichy and peas,
duchess cassolettes with puree of sorrel, jus
lie.
Melba — Tomatoes filled with puree of chicken,
mushroom, braised lettuce, truffe, and jus
lie.
Mentonnaise — Farced small vegetable marrow, arti-
chokes, new potatoes.
Metternich — Glazed chestnuts, braised red cabbage,
Madeira sauce.
Mexicaine — Grilled mushroom filled with tomato
sautee, sauteed green peppers, tomato sauce.
Mignon — Fonds with peas Frant^aise, large quenelles
decorated with truffe, jus lie.
Milanaise — Cubes of macaroni, mixed with julienne
of tongue and truffe, mushrooms, tomato sauce.
Mireille — Croustades with rice a la Turque, tomato
cassolette with sauteed tomatoes, tomato sauce.
Moderne I. — Farced tomatoes, braised lettuce,
potato croquettes, jus lie✪ Moderne I.
Garnitures ( Garnishes) .
199
Moderne II. — Vegetable chartreuse in dariole
moulds, braised farced lettuce, noisette potatoes,
jus lie✪ Moderne II.
Moi ssonneu.se — Peas a la Francaise, maitre d’hotel
i 7
potatoes, large dice of lean bacon, jus lie.
Monegasque — Small tomatoes, artichoke fonds, new
potatoes, stewed olive, tarragon, jus lie tomate.
Montbrazon — Lamb’s bread studded with truffes,
large decorated quenelles, mushrooms, Madeira
sauce.
Montebello — Fonds with Bearnaise sauce mixed with
tomato pulp and chopped truffes.
Montglas — Salpicon of foie gras, truffe, tongue,
quenelles, Madeira sauce.
Monti — Braised celery, duchesse potatoes, demiglace
tomatee.
Montmorency — Fonds with fancy cut macedoine,
point es, Madeira sauce.
Montpensier I. — Fonds with pointes, sliced truffe,
beef marrow, Perigueux sauce.
Montpensier II— Bouquet of pointes, tomato sautee
in fonds, demiglace.
Montreuil — Plain Parisienne potatoes masked with
rich pink sauce, fish with vin blanc sauce.
Nantua — Bouches of salpicon of truffe, crayfish, or
lobster, Nantua sauce.
Napolitaine — Spaghetti, lie tomato sauce and cheese.
Nemours — Stewed mushrooms, olive shaped potatoes.
Nigoise I. — Tomatoes filled with French beans,
chateau potatoes, tarragon sauce.
Nigoise II. — Tomatoes saute and tarragon, olives,
capers, sliced lemon, anchovy fillets.
200
The New Practical Cookery Guide.
Nicolais II. — Whole truffes cooked in champagne,
large mushrooms, Madeira sauce.
Nina — Braised lettuce, quarters of oranges,
Bigarrade sauce.
Nivernaise — Small new carrots and glazed button
onions in fonds, demiglace.
Normande — Mussels, oysters, mushrooms, shrimps,
small curled fried smelts, croutons, Normande
sauce.
Opera — Croustades with pointes, and tartlets with
sauteed chicken’s liver, jus lie.
Orientate — Tartlets with rice a la Grecque, tomatoes,
tomato sauce.
Orleanaise — Braised endives, maitre d’hotel potatoes
in croustades, jus lie.
Palermo — Lazagne, lie cream and cheese, demi-
glace tomatee.
Parmentier — Parmentier potatoes, jus lie.
Petit Due — Grilled mushrooms, pomine Anna,
Chateaubriand sauce.
Portemaillot — Braised lettuce, olive shaped carrots,
button onions, peas, and French beans, jus lie.
Portugaise — Farced tomatoes, chateau potatoes,
tomato sauce.
Provengale I. — Tomatoes, farced mushrooms, and
aubergines, new potatoes, Proven^ale sauce.
ProveiiQale II. — Fish prepared Meuniere style,
Proven9ale sauce over, stoned olive garnish.
Page 79 · 2 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
Marseillaise — Sauteed tomatoes, garlic flavour, colorette potatoes, Provencale sauce.
Mascotte — Fonds with button onions, noisette potatoes, jus lie.
Massena — Fonds with Bearnaise sauce, slice of truffe on top, tomato sauce.
Medicis — Croustades with carrots Vichy and peas, duchess cassolettes with puree of sorrel, jus lie.
Melba — Tomatoes filled with puree of chicken, mushroom, braised lettuce, truffe, and jus lie.
Mentonnaise — Farced small vegetable marrow, artichokes, new potatoes.
Metternich — Glazed chestnuts, braised red cabbage, Madeira sauce.
Mexicaine — Grilled mushroom filled with tomato sautee, sauteed green peppers, tomato sauce.
Mignon — Fonds with peas Frant^aise, large quenelles decorated with truffe, jus lie.
Milanaise — Cubes of macaroni, mixed with julienne of tongue and truffe, mushrooms, tomato sauce.
Mireille — Croustades with rice a la Turque, tomato cassolette with sauteed tomatoes, tomato sauce.
Moderne I. — Farced tomatoes, braised lettuce, potato croquettes, jus lie.
Garnitures ( Garnishes) .
Moderne II. — Vegetable chartreuse in dariole moulds, braised farced lettuce, noisette potatoes, jus lie.
Moissonneuse — Peas a la Francaise, maitre d'hotel
i 7
potatoes, large dice of lean bacon, jus lie.
Monegasque — Small tomatoes, artichoke fonds, new potatoes, stewed olive, tarragon, jus lie tomate.
Montbrazon — Lamb’s bread studded with truffes, large decorated quenelles, mushrooms, Madeira sauce.
Montebello — Fonds with Bearnaise sauce mixed with tomato pulp and chopped truffes.
Montglas — Salpicon of foie gras, truffe, tongue, quenelles, Madeira sauce.
Monti — Braised celery, duchesse potatoes, demiglace tomate.
Montmorency — Fonds with fancy cut macedoine, point es, Madeira sauce.
Montpensier I. — Fonds with pointes, sliced truffe, beef marrow, Perigueux sauce.
Montpensier II— Bouquet of pointes, tomato sautee in fonds, demiglace.
Montreuil — Plain Parisienne potatoes masked with rich pink sauce, fish with vin blanc sauce.
Nantua — Bouches of salpicon of truffe, crayfish, or lobster, Nantua sauce.
Napolitaine — Spaghetti, lie tomato sauce and cheese.
Nemours — Stewed mushrooms, olive shaped potatoes.
Nigoise I. — Tomatoes filled with French beans, chateau potatoes, tarragon sauce.
Nigoise II. — Tomatoes saute and tarragon, olives, capers, sliced lemon, anchovy fillets.
The New Practical Cookery Guide.
Nicolais II. — Whole truffes cooked in champagne, large mushrooms, Madeira sauce.
Nina — Braised lettuce, quarters of oranges,
Bigarrade sauce.
Nivernaise — Small new carrots and glazed button onions in fonds, demiglace.
Normande — Mussels, oysters, mushrooms, shrimps, small curled fried smelts, croutons, Normande sauce.
Opera — Croustades with pointes, and tartlets with sauteed chicken’s liver, jus lie.
Orientate — Tartlets with rice a la Grecque, tomatoes, tomato sauce.
Orleanaise — Braised endives, maitre d’hotel potatoes in croustades, jus lie.
Palermo — Lazagne, lie cream and cheese, demiglace tomatee.
Parmentier — Parmentier potatoes, jus lie.
Petit Due — Grilled mushrooms, pomine Anna, Chateaubriand sauce.
Portemaillot — Braised lettuce, olive shaped carrots, button onions, peas, and French beans, jus lie.
Portugaise — Farced tomatoes, chateau potatoes,
tomato sauce.
Provengale I. — Tomatoes, farced mushrooms, and aubergines, new potatoes, Proven^ale sauce.
ProveiiQale II. — Fish prepared Meuniere style, Proven9ale sauce over, stoned olive garnish.
Records on this page
Moderne IModerne II