The new practical cookery guide

A V Allemande — Blanched, mixed with salt, pepper, and nutmeg, served in timbale with brown crumbs and beurre noisette. Bourgeoise — Blanched, blended with cream, grated gruyere and parmesan, salt, nutmeg, served in cocottes. Calabaise — Blanched, mixed with tomato sauce, seasoned, chopped fried onion, garlic flavour, cheese, and butter. Plats Farineux ( Farinaceous Dishes). 235 Garibaldi — Blanched, blended with veloute, seasoned, grated cheese, and strips of pimentoes. Gratin — Blanched, blended with bechamel, seasoned, grated cheese in gratin dish, Avith cheese and crumbs and gratines. Italienne 1. — Blanched, mixed Avitli tomato sauce, butter, cheese. Italienne II. — Blanched, lightly finished cooking in milk or stock, served with cheese and butter. Italienne III.— Blanched, served Avith julienne of mushrooms, good veal gravy, seasoned. Lazagnes — Ribbon macaroni, prepared as macaroni. Milanaise I. — Blanched, served with julienne of ham, truffe, and mushroom, tomato sauce, and cheese. Milanaise II. — Blanched, served with julienne of tongue, chicken, truffe, Allemande sauce, and cheese. Nantua — Blanched, blended with Nantua sauce and truffe. Napolitaine — Blanched, served with rich demiglace and tomato sauce, and parmesan. Polonaise — Blanched, and served with Polonaise butter. Ravioles — Ravioles are made similar to rissoles, Avith nouille paste rolled very thin. The farce or mixture used is made of spinach, pounded, or salpicon of veal, chicken, etc., as the case requires. They are then blanched and served in timbales with tomato sauce, cheese, and butter, also with strong jus lie and au gratin with cheese over, butter, and gratines. 236 The New Practical Cookery Guide. Rossini — The very large macaroni, blanched and cut in cubes, which are farced with truffed chicken farce, and served with rich tomato sauce and parmesan. Sauveteur — Blanched, mixed with cheese, cream, and gratines. Sicilienne — Blanched, blended with puree of chicken’s liver and veloute, seasoned, parmesan. Spaghetti — Very fine macaroni, prepared same as macaroni. Riz (Rice). Pilaw ou Pilaff — Sauteed or fried with little oil and butter till lightly browned, with chopped onion, moistened with stock, seasoned, and allow to cook in oven ; when done, mixed with fresh butter. Risi-Bisi — Blanched rice mixed with cooked green peas, butter, and seasoned. Riz au Gras — Lightly blanched and finished cooking with butter, and moistened with consomme or stock. Riz Creole — As Pilaw, with dice of red peppers and tomatoes. Riz Grecque — As Pilaw, mixed with shredded lettuce, peas, and pimentoes, and small Chipolata sausages. RizMenagere — Lightly blanched, drained, and sauteed with butter, dice of lean bacon, and moistened with stock, seasoned ; when done, mixed with little tomato sauce, and garnished with fried sausages. Plats Farineux ( Farinaceous Dishes ). 237 Rizotto — Prepared as above, finished with fresh butter and grated cheese. Milanaise, with Milanaise garnish ; Portugaise, with tomatoes ; Piemontaise, with Piemont truffes, etc. Riz Suisse — As Pilaw, with a pinch of saffron, cream, and grated Gfruyere cheese. Riz Turque — As Pilaw, mixed with a pinch of saffron, and dice of tomatoes. Riz Valencienne — As Riz Turque, with the addition of dice of green peppers mixed with the chopped onion, tomato sauce, and cooked green peas lastly. PART VI. ENTREES VOLANTE ET MIXTE (Light Entrees). Bouches.