Maryland — Chicken veloutc with veal glaze, pimento, and paprika. Matelotte — Made with the fish liquor used, red or white wine blended with espagnole or fish veloute, mushoom essence, lie. Medicis — Bearnaise with reduced burgundy and tomato puree. 222 The New Practical Cookery Guide. Mon Beve — Three parts of rich bechamel to one part of Tartare sauce. Montebello — Bearnaise and tomato pulp. Mornay — Bechamel lie cream and parmesan ; when used for fish, flavour with essence of fish. Moscovite — Poivrade sauce and venison sauce, Malaga wine. Mousseline — Hollandaise sauce and whijDped cream Mousseuse — Kneaded fresh butter with salt and little warmed water, whisked till frothy, add whipped cream✪ Mousseuse, served nearly cold. Nantua — Fish veloute with crayfish or lobster butter, truffe and lobster dice. Napolitaine — Venison sauce and tomato, horseradish flavour. Niqoise — Tomato sauce and veal glaze. Nivernaise — Allemande sauce with small olive- shaped carrots. Noisette — Hollandaise sauce with hazel-nut butter added lastly. Nor ah — Robert sauce with soy, Worcester sauce, ketchup, glaze, and juice of lemon. Normande — Fish veloute, lie yolks and butter, mussel liquor, mushroom essence. Orientate — Americaine sauce, curried, and finished with cream. Orleans — Fish veloute, mushroom essence, lie yolks and cream, finished with era v fish butter and V coulis, cayenne. Paloise — Bearnaise made with mint instead of tarragon. Paprika — Rich veloute, lie cream, and paprika. Sauces. 223 Pauvre homme — Devilled piquante sauce with chive. Perigueux — Chopped truffes, simmered with madeira, blended with demiglace. Picard — Poivrade sauce, tarragon flavour, finish with butter. Piquante — Chopped eschalots, French vinegar, simmered ten to fifteen minutes, add white wine and espagnole, allow to simmer fifteen minutes longer, and mix in chopped gherkins, tarragon, and fines herbes. Poivrade — Mirpoix, simmered with butter, herbs, and crushed peppercorn, moisten with French vinegar and boil down to half original quantity, add espagnole, cook half an hour and strain, finish with butter. Polonaise — Veloute with cream, horseradish flavour, fennel, and cream. Portugaise — Tomato sauce with veal glaze, garlic flavour, and rings of fried onions. Poulette — Allemande sauce, mushroom essence, chopped parsley. Princesse — Bechamel with chicken essence and cream. Princiere — Fish veloute with fish glaze, crayfish or lobster butter, crayfish coulis, julienne of t ruffe, and lobster. Provengale — Dice of tomatoes and chopped eschalots, garlic flavour, simmered with olive oil, moisten with white wine and espagnole, finish with glaze. Ravigotte (Chaude) — White wine, simmered with chopped eschalots, tarragon, chervil, and chive, blended with Allemande sauce. 224 The New Practical Cookery Guide. Reforme — Red currant jelly and sherry, simmered till dissolved, blended with demiglace, cayenne, julienne of truffe, tongue, gherkins, beetroot, mushroom, and hard whites of eggs. Recjence I. — Allemande sauce with mushroom essence, truffle essence, veal glaze ; if required for fish, use Normande sauce, mushroom essence, and fish glaze. Recjence II. — -Rich demiglace, reduced with Rhine wine, truffe essence. Reine Ena — Rice cooked with milk, lemon rind, mace, salt ; when done, sieved, diluted with cream. Reine Marie — Demiglace and anchovy essence. Rerni — Bearnaise with chopped mint and sliced olives. Ricardo — Demiglace and game sauce, marsala, glaze.

AI-modernized reading of the original text

Maryland — Chicken veloutc with veal glaze, pimento, and paprika. Matelotte — Made with the fish liquor used, red or white wine blended with espagnole or fish veloute, mushroom essence, lie. Medicis — Bearnaise with reduced burgundy and tomato puree. The New Practical Cookery Guide. Mon Beve — Three parts of rich bechamel to one part of Tartare sauce. Montebello — Bearnaise and tomato pulp. Mornay — Bechamel lie cream and parmesan ; when used for fish, flavour with essence of fish. Moscovite — Poivrade sauce and venison sauce, Malaga wine. Mousseline — Hollandaise sauce and whipped cream Mousseuse — Kneaded fresh butter with salt and little warmed water, whisked till frothy, add whipped cream, served nearly cold. Nantua — Fish veloute with crayfish or lobster butter, truffe and lobster dice. Napolitaine — Venison sauce and tomato, horseradish flavour. Niqoise — Tomato sauce and veal glaze. Nivernaise — Allemande sauce with small olive- shaped carrots. Noisette — Hollandaise sauce with hazel-nut butter added lastly. Norah — Robert sauce with soy, Worcester sauce, ketchup, glaze, and juice of lemon. Normande — Fish veloute, lie yolks and butter, mussel liquor, mushroom essence. Orientale — Americaine sauce, curried, and finished with cream. Orleans — Fish veloute, mushroom essence, lie yolks and cream, finished with crayfish butter and coulis, cayenne. Paloise — Bearnaise made with mint instead of tarragon. Paprika — Rich veloute, lie cream, and paprika. Sauces. Pauvre homme — Devilled piquante sauce with chive. Perigueux — Chopped truffes, simmered with madeira, blended with demiglace. Picard — Poivrade sauce, tarragon flavour, finish with butter. Piquante — Chopped eschalots, French vinegar, simmered ten to fifteen minutes, add white wine and espagnole, allow to simmer fifteen minutes longer, and mix in chopped gherkins, tarragon, and fines herbes. Poivrade — Mirpoix, simmered with butter, herbs, and crushed peppercorn, moisten with French vinegar and boil down to half original quantity, add espagnole, cook half an hour and strain, finish with butter. Polonaise — Veloute with cream, horseradish flavour, fennel, and cream. Portugaise — Tomato sauce with veal glaze, garlic flavour, and rings of fried onions. Poulette — Allemande sauce, mushroom essence, chopped parsley. Princesse — Bechamel with chicken essence and cream. Princiere — Fish veloute with fish glaze, crayfish or lobster butter, crayfish coulis, julienne of t ruffe, and lobster. Provengale — Dice of tomatoes and chopped eschalots, garlic flavour, simmered with olive oil, moisten with white wine and espagnole, finish with glaze. Ravigotte (Chaude) — White wine, simmered with chopped eschalots, tarragon, chervil, and chive, blended with Allemande sauce. 224 The New Practical Cookery Guide. Reforme — Red currant jelly and sherry, simmered till dissolved, blended with demiglace, cayenne, julienne of truffe, tongue, gherkins, beetroot, mushroom, and hard whites of eggs. Regence I. — Allemande sauce with mushroom essence, truffle essence, veal glaze ; if required for fish, use Normande sauce, mushroom essence, and fish glaze. Regence II. — -Rich demiglace, reduced with Rhine wine, truffe essence. Reine Ena — Rice cooked with milk, lemon rind, mace, salt ; when done, sieved, diluted with cream. Reine Marie — Demiglace and anchovy essence. Rerni — Bearnaise with chopped mint and sliced olives. Ricardo — Demiglace and game sauce, marsala, glaze.

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