Boliemienne — Filled with salpicon of foie gras and truffe, Madeira sauce. Bouquetiere — Filled with macedoine of vegetables, lie with veloute. Cardinale — Filled with shrimps and mushrooms, Riche sauce. Careme — Dice of fish and fish cream sauce. Chasseur — Salpicon of game, mushroom, and Chasseur sauce. Dauphine — Cock’s comb and kidneys, truffe, Alle- mande sauce. Diane — Salpicon of game and truffe, game sauce. Don Juan — Salpicon of chicken, mushroom, truffe, and de mi solace. cr Duchesse — Pointes and puree of chicken, truffe, supreme sauce. Elysienne — Salpicon of chicken and mushrooms, veloute, and crayfish butter. Fmanciere — Salpicon Financiere, Madeira sauce. Gracieuse — Puree of quails, salpicon of tongue and truffe, lie cream. Entrees Volante et Mixte ( Light Entrees). 239 Grand Due — Pointes, truffe, bechamel sauce. Hollandaise — Flaked salmon, Hollandaise sauce. Imperiale — Shrimps, oysters, truffe, shrimp sauce. Indienne — Chopped hard eggs, rice, curry sauce. Isabelle — Salpicon of tongue, truffe, supreme sauce, with puree of chicken. J oinville — Salpicon of shrimps, mushrooms, and truffe, Joinville sauce. Mirabeau — -Salpicon of sole, anchovy fillets, anchovy sauce with tarragon, farced olive on top. Mogador — Salpicon of chicken, tongue, foie gras, truffe, and bechamel. Monseigneur— Puree of soft roe and truffe, riche sauce. Montglas — Salpicon of truffe, mushrooms, foie gras, tongue, and Madeira sauce. Nantua — Salpicon of prawn or lobster and truffes, Nantua sauce. Perigourdme — Puree of truffe. Petite Princesse — Salpicon of truffe and mushroom, puree of chicken, Princesse sauce. Regence — Salpicon of truffe, chicken, quenelles, cock’s comb and kidneys, Regence sauce. Peine — Salpicon of chicken, mushrooms, and truffe, Allemande sauce. Richelieu — Salpicon of tongue and truffe, Perigueux sauce. Royal — Salpicon of oysters, truffe on top. St. Hubert — Puree of game, truffe on top. Stuart — Salpicon of chicken and mushrooms, veloute, with lobster butter. Victoria — Salpicon of lobster and truffe, lobster sauce. 240 The New Practical Cookery Guide. Cassolettes are small cases of china or paper, or made of paste, Duchesse potatoes, semolina, etc., and filled with various salpicon of fish, fowl, vegetable, etc. Vol-au-Vent. A V Ancienne — Filled with neatly cut, small pieces of sweetbreads, mushrooms, quenelles, and truffe, Madeira sauce. Benedictine — Filled with brandade of cod and truffe, cream sauce. Cardinale — Fish quenelles, lobster, mushrooms, truffe, Cardinale sauce. Financiers — Mushrooms, quenelles, truffe s, olive, cock’s comb and kidneys, Financiere sauce. Frascati — Chicken, truffe, pointes, mushroom, and veloute. Galloise — Blanched leeks, cut in neat pieces, and bechamel sauce. Godard — Quenelles, truffe, tongue, mushrooms, lamb’s breads, Gfodard sauce. Mariniere — Fillets of soles, oysters, mussels, shrimps, quenelles, and mariniere sauce. Mogador — Quenelles, chicken, truffe, mushrooms, Madeira sauce. Nesles — Quenelles, sweetbreads, mushrooms, truffe, veloute. Normande — Mussels, oysters, fillets of sole, mush- rooms, Normande sauce. Parisienne — Cook’s comb and kidneys, mushrooms, truffes, crayfish tails, Allemande sauce. Entrees Volante et Mixte ( Light Entrees ). 241 Regence — Chicken, sweetbreads, mushrooms, truffes, cock’s comb and kidneys, quenelles, Allemande sauce. Senonaise — Quenelles, mushrooms, demiglace. Talleyrand — Chicken, tongue, truffe, foie gras, maca- roni, supreme sauce.

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Boliemienne — Filled with salpicon of foie gras and truffe, Madeira sauce. Bouquetiere — Filled with macedoine of vegetables, lie with veloute. Cardinale — Filled with shrimps and mushrooms, Riche sauce. Careme — Dice of fish and fish cream sauce. Chasseur — Salpicon of game, mushroom, and Chasseur sauce. Dauphine — Cock’s comb and kidneys, truffe, Allemande sauce. Diane — Salpicon of game and truffe, game sauce. Don Juan — Salpicon of chicken, mushroom, truffe, and demiglace. Duchesse — Pointes and puree of chicken, truffe, supreme sauce. Elysienne — Salpicon of chicken and mushrooms, veloute, and crayfish butter. Fmanciere — Salpicon Financiere, Madeira sauce. Gracieuse — Puree of quails, salpicon of tongue and truffe, lie cream. Entrees Volante et Mixte ( Light Entrees). 239 Grand Due — Pointes, truffe, bechamel sauce. Hollandaise — Flaked salmon, Hollandaise sauce. Imperiale — Shrimps, oysters, truffe, shrimp sauce. Indienne — Chopped hard eggs, rice, curry sauce. Isabelle — Salpicon of tongue, truffe, supreme sauce, with puree of chicken. J oinville — Salpicon of shrimps, mushrooms, and truffe, Joinville sauce. Mirabeau — -Salpicon of sole, anchovy fillets, anchovy sauce with tarragon, farced olive on top. Mogador — Salpicon of chicken, tongue, foie gras, truffe, and bechamel. Monseigneur— Puree of soft roe and truffe, riche sauce. Montglas — Salpicon of truffe, mushrooms, foie gras, tongue, and Madeira sauce. Nantua — Salpicon of prawn or lobster and truffes, Nantua sauce. Perigourdme — Puree of truffe. Petite Princesse — Salpicon of truffe and mushroom, puree of chicken, Princesse sauce. Regence — Salpicon of truffe, chicken, quenelles, cock’s comb and kidneys, Regence sauce. Peine — Salpicon of chicken, mushrooms, and truffe, Allemande sauce. Richelieu — Salpicon of tongue and truffe, Perigueux sauce. Royal — Salpicon of oysters, truffe on top. St. Hubert — Puree of game, truffe on top. Stuart — Salpicon of chicken and mushrooms, veloute, with lobster butter. Victoria — Salpicon of lobster and truffe, lobster sauce. 240 The New Practical Cookery Guide. Cassolettes are small cases of china or paper, or made of paste, Duchesse potatoes, semolina, etc., and filled with various salpicon of fish, fowl, vegetable, etc. Vol-au-Vent. A V Ancienne — Filled with neatly cut, small pieces of sweetbreads, mushrooms, quenelles, and truffe, Madeira sauce. Benedictine — Filled with brandade of cod and truffe, cream sauce. Cardinale — Fish quenelles, lobster, mushrooms, truffe, Cardinale sauce. Financiers — Mushrooms, quenelles, truffe s, olive, cock’s comb and kidneys, Financiere sauce. Frascati — Chicken, truffe, pointes, mushroom, and veloute. Galloise — Blanched leeks, cut in neat pieces, and bechamel sauce. Godard — Quenelles, truffe, tongue, mushrooms, lamb’s breads, Gfodard sauce. Mariniere — Fillets of soles, oysters, mussels, shrimps, quenelles, and mariniere sauce. Mogador — Quenelles, chicken, truffe, mushrooms, Madeira sauce. Nesles — Quenelles, sweetbreads, mushrooms, truffe, veloute. Normande — Mussels, oysters, fillets of sole, mushrooms, Normande sauce. Parisienne — Cook’s comb and kidneys, mushrooms, truffes, crayfish tails, Allemande sauce. Entrees Volante et Mixte ( Light Entrees ). 241 Regence — Chicken, sweetbreads, mushrooms, truffes, cock’s comb and kidneys, quenelles, Allemande sauce. Senonaise — Quenelles, mushrooms, demiglace. Talleyrand — Chicken, tongue, truffe, foie gras, macaroni, supreme sauce.

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