Toulousaine — Quenelles, sweetbreads, mushrooms, truffes, cock’s comb and kidneys, chicken, supreme sauce. Croquettes are made of a fine salpicon of various kinds, chicken, mushrooms, tongue, truffe, etc., lie with a rich sauce, and allowed to cool, rolled cork or flat croquette shape, egged and breadcrumbed and fried. Sauce corresponding with the elements used is served separate. Americaine — Fish cakes, made of flaked fish and a small quantity of mashed potatoes and bechamel, yolks of eggs, cake shape, tomato sauce sepa- rately. Bergere — Salpicon of lamb, mushrooms, lie bechamel, demiglace round. Bohemienne— Salpicon of foie gras and truffe, lie Allemande sauce, pear shape, truffe sauce. Cardinale — Salpicon of lobster, mushrooms, truffe, lie riche sauce, Cardinal sauce separately. Chasseur — Salpicon of game, mushroom, and truffe, lie game sauce, Chasseur sauce separately. Dominique — Salpicon of mushroom and oysters, lie bechamel and soubise, apricot shape, fish veloute apart. R 242 The New Practical Cookery Guide. Gastronome — Salpicon of game, truffe, and chestnut, lie jus de veau and puree of chestnut. Hongroise — Salpicon of veal, mushrooms, lie paprika sauce. Indienne — Salpicon of chicken, hard eggs, and boiled rice, lie curried Allemande sauce, curry sauce apart. Italienne — Salpicon of tongue, sweetbread, lie Italienne sauce. Jean Bart — Salpicon of lobster, oysters, and mush- rooms, lie bechamel, lobster sauce apart. Marquise — Salpicon of chicken, foie gras, mushrooms, lie demiglace, Madeira sauce apart. Milanaise — Salpicon of macaroni, chicken, tongue, truffe, and mushrooms, lie bechamel tomatee, and grated Parmesan cheese, tomato sauce apart. Nantaise — Flaked fish and dice of mushrooms, lie fish veloute. Savigne — Salpicon of cepes, fonds, ham, lie soubise. Sultane — Salpicon of chicken, puree of mushrooms and pistachios, lie veloute. Thilda — Salpicon of foie gras, t ruffes, sweetbread, lie veloute, aurore sauce apart. /Angara — Salpicon of ham, mushrooms, and truffe, lie demiglace, tomato sauce apart. Crepinettes are composed of a rich mince or salpicon in the raw state, croquette shape, and wrapped in pig’s caul, braised or grilled as required, and served with j as lie or poivrade sauce Entrees Volant e et Mixte ( Light Entrees). 243 Cendrillon — Minced blanched pig’s feet mixed with sausage meat and truffe, breadcrumbed and grilled. Chasseur — Minced game, with mushroom and truffe, breadcrumbed and grilled, Chasseur sauce. Kromeskies ou Cromesquis — Croquette mixture, wrapped in thin slices of fat bacon, dipped in batter (pate a frire) , and fried, sauce apart. St. Germain — Minced poultry, with puree of peas. Croustades. Made either of paste, semolina, Ducliesse potato, nouille paste, etc., and filled with various salpicon. Amiral — Filled with salpicon of lobster, shrimp sauce. Carmen — Foie gras, truffe, and Hollandaise sauce. Chasseur — Game, Chasseur sauce. Duchesse — Ducliesse croustade, pointe, and chicken, supreme sauce. Lajjitte — Financiere garnish. Nantua — Nantua garnish. Begence — Regence garnish. St. Cloud — Puree of mushrooms, chicken, and truffe, veloute. Talleyrand— Chicken, tongue, truffe, macaroni, Allemande sauce. Victoria — Lobster and truffe, Victoria sauce. Timbales. Alsacienne — A paste timbale, lined with foie gras and gratin farce, poached, and filled with neatly cut salpicon of foie gras, mushrooms, r 2 244 The New Practical Cookery Guide.

AI-modernized reading of the original text

Toulousaine — Quenelles, sweetbreads, mushrooms, truffes, cock’s comb and kidneys, chicken, supreme sauce. Croquettes are made of a fine salpicon of various kinds, chicken, mushrooms, tongue, truffe, etc., lie with a rich sauce, and allowed to cool, rolled cork or flat croquette shape, egged and breadcrumbed and fried. Sauce corresponding with the elements used is served separate. Americaine — Fish cakes, made of flaked fish and a small quantity of mashed potatoes and bechamel, yolks of eggs, cake shape, tomato sauce separately. Bergere — Salpicon of lamb, mushrooms, lie bechamel, demiglace round. Bohemienne— Salpicon of foie gras and truffe, lie Allemande sauce, pear shape, truffe sauce. Cardinale — Salpicon of lobster, mushrooms, truffe, lie riche sauce, Cardinal sauce separately. Chasseur — Salpicon of game, mushroom, and truffe, lie game sauce, Chasseur sauce separately. Dominique — Salpicon of mushroom and oysters, lie bechamel and soubise, apricot shape, fish veloute apart. R 242 The New Practical Cookery Guide. Gastronome — Salpicon of game, truffe, and chestnut, lie jus de veau and puree of chestnut. Hongroise — Salpicon of veal, mushrooms, lie paprika sauce. Indienne — Salpicon of chicken, hard eggs, and boiled rice, lie curried Allemande sauce, curry sauce apart. Italienne — Salpicon of tongue, sweetbread, lie Italienne sauce. Jean Bart — Salpicon of lobster, oysters, and mushrooms, lie bechamel, lobster sauce apart. Marquise — Salpicon of chicken, foie gras, mushrooms, lie demiglace, Madeira sauce apart. Milanaise — Salpicon of macaroni, chicken, tongue, truffe, and mushrooms, lie bechamel tomatee, and grated Parmesan cheese, tomato sauce apart. Nantaise — Flaked fish and dice of mushrooms, lie fish veloute. Savigne — Salpicon of cepes, fonds, ham, lie soubise. Sultane — Salpicon of chicken, puree of mushrooms and pistachios, lie veloute. Thilda — Salpicon of foie gras, truffes, sweetbread, lie veloute, aurore sauce apart. /Angara — Salpicon of ham, mushrooms, and truffe, lie demiglace, tomato sauce apart. Crepinettes are composed of a rich mince or salpicon in the raw state, croquette shape, and wrapped in pig’s caul, braised or grilled as required, and served with j as lie or poivrade sauce Entrees Volant e et Mixte ( Light Entrees). 243 Cendrillon — Minced blanched pig’s feet mixed with sausage meat and truffe, breadcrumbed and grilled. Chasseur — Minced game, with mushroom and truffe, breadcrumbed and grilled, Chasseur sauce. Kromeskies ou Cromesquis — Croquette mixture, wrapped in thin slices of fat bacon, dipped in batter (pate a frire) , and fried, sauce apart. St. Germain — Minced poultry, with puree of peas. Croustades. Made either of paste, semolina, Ducliesse potato, nouille paste, etc., and filled with various salpicon. Amiral — Filled with salpicon of lobster, shrimp sauce. Carmen — Foie gras, truffe, and Hollandaise sauce. Chasseur — Game, Chasseur sauce. Duchesse — Ducliesse croustade, pointe, and chicken, supreme sauce. Lajjitte — Financiere garnish. Nantua — Nantua garnish. Begence — Regence garnish. St. Cloud — Puree of mushrooms, chicken, and truffe, veloute. Talleyrand— Chicken, tongue, truffe, macaroni, Allemande sauce. Victoria — Lobster and truffe, Victoria sauce. Timbales. Alsacienne — A paste timbale, lined with foie gras and gratin farce, poached, and filled with neatly cut salpicon of foie gras, mushrooms, r 2 244 The New Practical Cookery Guide.

The new practical cookery guide