Providence — Mushrooms, truffe, quenelles, foie gras, stoned olive and Madeira sauce. Rachel — Fond with beef marrow and Bordelaise sauce. Garnitures ( Garnishes ) . 201 Radziwyl — Soft roe, pink quenelles, mushrooms, gherkins, truife, Genevoise sauce. Reforme — Julienne of tongue, truffes, gherkins, mushrooms, beetroot, white of hard egg, lie red currant and Poivrade sauce. Regence I. — Fish quenelles, soft roe, oysters, mush- rooms, truft'e, Normande sauce. Regence II. — Chicken quenelles, foie gras, truife, mushrooms, cock’s comb, Allemande sauce. Renaissance — Fonds with macedoine, small heaps of cauliflower masked Hollandaise sauce. Riche I. — Truife, crayfish or prawns, sauce Riche. Riche II. — Fonds with peas Francaise, Ohoron sauce, and sliced truife. Richelieu — Farced mushrooms, farced tomatoes, fonds with puree of chicken, braised lettuce, chateau potatoes, jus lie. Robinson — Sauteed chicken’s liver and duchesse potatoes, Chasseur sauce✪ Robinson. Rohan — Fonds with foie gras and truife, cassolettes with cock’s combs and kidneys, Allemande sauce. Romaine I. — Croustades with gniocchi Romaine, timbale of spinach, Romaine sauce. Romaine II. — Small heaps of plain spinach mixed with chopped anchovies, dariole moulds of pomrae Anna. Romanoff — Farced cucumber cassolettes, duchesse croustades filled with salpicon of celeriac and mushroom, jus lie tomate. Rossini — Croutes, slices of foie gras and truffes, Perigueux sauce, Rossini potatoes. Royal — As Financicre, lie veloute. 202 The New Practical Cookery Guide. St. Florentin — Duchesse potatoes mixed with chopped tongue, crumbed with vermicelli (crushed fine), cepes Bordelaise, Bonnefoy sauce. St. Germain — Small timbales of puree of peas, or duchesse croustades filled with puree of peas, olive shaped carrots, fondante potatoes, Bear- naise sauce. St. Hubert — Braised cabbage, braised lettuce, button onions, demiglace. St. Maude — Duchesse cassolettes filled with pointes and peas, jus lie. Sarde — Bice croquettes with cheese, saffron flavour, farced cucumber and mushrooms, tomato sauce. Sarrasine — Small rye croquettes, rice cassolettes filled with tomatoes and pimentoes sautes, jus lie tomate. Savoisienne — Fonds with cucumbers a la creme, noisette potatoes, demiglace. Savoy — Duchesse potatoes, croquette shaped, and sauteed with butter, braised celery, Madeira sauce. Saxonne — Farced cucumbers and tomatoes, jus lie. Semillante — Fish quenelles, carp’s roe Meuniere, cray- fish or prawns, mateiotte sauce. Sevigne — Farced lettuce, decorated quenelles, jus lie. Sicilienne — Lazagnes (ribbon macaroni), lie cheese and puree of foie gras and veloute, jus lie. Souheyran — Croustades filled with soubise mixed with dice of truffes, Madeira sauce. Strasbourgeoise — Sauerkraut, Frankfort sausages, foie gras, Madeira sauce. Suzette — Puree of peas timbale, puree of celery tim- bales, and potato timbale, demiglace tomatee. Garnitures ( Garnishes ) . 203 Talleyrand — Macaroni with julienne of truffe, and foie gras, lie veloute, Perigueux sauce. Tivoli — Cock’s combs and kidneys, lamb’s breads, mushrooms, pointes, Ivoire sauce. Toulouse — Chicken quenelles, braised lamb’s breads, cock’s comb, and kidneys, mushrooms, truffe, Allemande sauce. Tourangelle — French beans and flageolet mixed lie veloute. Trianon — Puree of carrots, puree of green peas, puree of potatoes in timbales, jus lie. Trouvillaise — Shrimps, mussels, mushrooms, shrimp sauce.

AI-modernized reading of the original text

Providence — Mushrooms, truffe, quenelles, foie gras, stoned olive and Madeira sauce. Rachel — Fond with beef marrow and Bordelaise sauce. Garnitures ( Garnishes ) . Radziwyl — Soft roe, pink quenelles, mushrooms, gherkins, truffe, Genevoise sauce. Reforme — Julienne of tongue, truffes, gherkins, mushrooms, beetroot, white of hard egg, lie red currant and Poivrade sauce. Regence I. — Fish quenelles, soft roe, oysters, mushrooms, truffe, Normande sauce. Regence II. — Chicken quenelles, foie gras, truffe, mushrooms, cock's comb, Allemande sauce. Renaissance — Fonds with macedoine, small heaps of cauliflower masked Hollandaise sauce. Riche I. — Truffe, crayfish or prawns, sauce Riche. Riche II. — Fonds with peas Francaise, Choron sauce, and sliced truffe. Richelieu — Farced mushrooms, farced tomatoes, fonds with puree of chicken, braised lettuce, chateau potatoes, jus lie. Robinson — Sauteed chicken’s liver and duchesse potatoes, Chasseur sauce. Rohan — Fonds with foie gras and truife, cassolettes with cock’s combs and kidneys, Allemande sauce. Romaine I. — Croustades with gniocchi Romaine, timbale of spinach, Romaine sauce. Romaine II. — Small heaps of plain spinach mixed with chopped anchovies, dariole moulds of pomrae Anna. Romanoff — Farced cucumber cassolettes, duchesse croustades filled with salpicon of celeriac and mushroom, jus lie tomate. Rossini — Croutes, slices of foie gras and truffes, Perigueux sauce, Rossini potatoes. Royal — As Financiere, lie veloute. 202 The New Practical Cookery Guide. St. Florentin — Duchesse potatoes mixed with chopped tongue, crumbed with vermicelli (crushed fine), cepes Bordelaise, Bonnefoy sauce. St. Germain — Small timbales of puree of peas, or duchesse croustades filled with puree of peas, olive shaped carrots, fondante potatoes, Bearnaise sauce. St. Hubert — Braised cabbage, braised lettuce, button onions, demiglace. St. Maude — Duchesse cassolettes filled with pointes and peas, jus lie. Sarde — Bice croquettes with cheese, saffron flavour, farced cucumber and mushrooms, tomato sauce. Sarrasine — Small rye croquettes, rice cassolettes filled with tomatoes and pimentoes sautes, jus lie tomate. Savoisienne — Fonds with cucumbers a la creme, noisette potatoes, demiglace. Savoy — Duchesse potatoes, croquette shaped, and sauteed with butter, braised celery, Madeira sauce. Saxonne — Farced cucumbers and tomatoes, jus lie. Semillante — Fish quenelles, carp’s roe Meuniere, crayfish or prawns, mateiotte sauce. Sevigne — Farced lettuce, decorated quenelles, jus lie. Sicilienne — Lazagnes (ribbon macaroni), lie cheese and puree of foie gras and veloute, jus lie. Souheyran — Croustades filled with soubise mixed with dice of truffes, Madeira sauce. Strasbourgeoise — Sauerkraut, Frankfort sausages, foie gras, Madeira sauce. Suzette — Puree of peas timbale, puree of celery timbales, and potato timbale, demiglace tomatee. Garnitures ( Garnishes ) . Talleyrand — Macaroni with julienne of truffe, and foie gras, lie veloute, Perigueux sauce. Tivoli — Cock’s combs and kidneys, lamb’s breads, mushrooms, pointes, Ivoire sauce. Toulouse — Chicken quenelles, braised lamb’s breads, cock’s comb, and kidneys, mushrooms, truffe, Allemande sauce. Tourangelle — French beans and flageolet mixed lie veloute. Trianon — Puree of carrots, puree of green peas, puree of potatoes in timbales, jus lie. Trouvillaise — Shrimps, mussels, mushrooms, shrimp sauce.

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