sliced, truffes and tongue, lie Madeira sauce, decorated; reheat. Ambassadrice — Mould, decorated with tongue and truffe and lined with chicken paste, filled with salpicon of chicken, mushrooms, lamb’s breads, and truffes, and alternate layers of nouilles, masked with rich demiglace. Cover with layer of farce✪ Ambassadrice and bake or poach, turn out and serve, demiglace tomatee round. Badoise — Paste timbale, filled with nouille, sweet- bread, and financiere. Bontoux — Paste timbale, filled with salpicon of quenelles, cock’s comb and kidneys, truffe and layers of macaroni, masked with demiglace tomatee. Bourbonnaise — Plain mould, lined with trailed farce, filled with salpicon of truffe, mushrooms, chicken, cock’s comb and kidneys and veloute, poached, turn out. Cardinale — Paste timbale, lined with lobster farce, filled with lobster and mushrooms and Cardinal sauce. Conde — Paste timbale, with layers of trailed farce and sliced sweetbreads, mushrooms, truffe, and Madeira sauce. Cussy — Paste timbale, lined with farce and filled with salpicon of foie gras, truffe, tongue, mush- rooms, olives, and Madeira sauce, decorated. Diane — Plain mould, lined with truffed game farce, poached, and filled with game quenelles, mush- room, truffe, lie Madeira sauce, fillets of par- tridge over, and Diane sauce round. Entrees Volante et Mixte ( Light Entrees). 245 D'Orsay — Paste timbales, filled with fricassee of chicken, quarters of fonds, truffe and mush- room, Allemande sauce, with paprika over. Ecossaise — Mould, lined with farce and filled with salpicon of chicken and tongue, lie Allemande sauce. Gauloise — Mould, lined with farce, filled with sal- picon of cock’s comb and kidneys, mushrooms and truffe, Madeira sauce. Haag — Mould, lined with macaroni and a layer of farce, salpicon of chicken and mushroom lie veloute, layer of farce over and poached, turn out, and Madeira sauce round. Imperatrice — Mould, decorated with truffes, filled with mousse of foie gras, poached, Imperatrice sauce round. Metternich — Paste timbale, filled with fillets of woodcock, foie gras, and truffe, lie puree of woodcock and essence of truffe and cognac. Milanaise — Nouille paste timbale, lined with farce, filled with macaroni Milanaise, tomato sauce round. Mirabeau — Dome- shaped mould, decorated with sliced farced olives and a layer of farce over, filled with fillets of duck and mushrooms, Rouen- naise sauce. Napolitaine — Mould, lined with macaroni, a layer of farce over, and filled with spaghetti Napolitaine, salpicon of mushroom, chicken, and tongue, layer of farce over, and baked ; served with tomato sauce round. 246 The New Practical Cookery Guide. Parisienne — Paste timbales, lined with farce and filled with layers of macaroni, lie cream and crayfish coulis, and sal picon of truffes, mush- room, and crayfish tails blended with supreme sauce and crayfish butter. Regina — Plain mould, lined with fish farce, filled with slice of soft roe, lie puree of mushroom and crayfish butter, farce over, served with fish veloute lie crayfish butter. «/ Rejane — Paste timbale, filled with julienne of carrot, mushrooms, and pointes, Madeira sauce. Reyniere — Mould, decorated with truffe and tongue, filled with game farce mixed with truffe and foie gras, game sauce round. Medaillons de Ris de Veau.

AI-modernized reading of the original text

sliced, truffes and tongue, lie Madeira sauce, decorated; reheat. Ambassadrice — Mould, decorated with tongue and truffe and lined with chicken paste, filled with salpicon of chicken, mushrooms, lamb’s breads, and truffes, and alternate layers of nouilles, masked with rich demiglace. Cover with layer of farce and bake or poach, turn out and serve, demiglace tomatee round. Badoise — Paste timbale, filled with nouille, sweetbread, and financiere. Bontoux — Paste timbale, filled with salpicon of quenelles, cock’s comb and kidneys, truffe and layers of macaroni, masked with demiglace tomatee. Bourbonnaise — Plain mould, lined with trailed farce, filled with salpicon of truffe, mushrooms, chicken, cock’s comb and kidneys and veloute, poached, turn out. Cardinale — Paste timbale, lined with lobster farce, filled with lobster and mushrooms and Cardinal sauce. Conde — Paste timbale, with layers of trailed farce and sliced sweetbreads, mushrooms, truffe, and Madeira sauce. Cussy — Paste timbale, lined with farce and filled with salpicon of foie gras, truffe, tongue, mushrooms, olives, and Madeira sauce, decorated. Diane — Plain mould, lined with truffed game farce, poached, and filled with game quenelles, mushroom, truffe, lie Madeira sauce, fillets of partridge over, and Diane sauce round. Entrees Volante et Mixte ( Light Entrees). 245 D'Orsay — Paste timbales, filled with fricassee of chicken, quarters of fonds, truffe and mushroom, Allemande sauce, with paprika over. Ecossaise — Mould, lined with farce and filled with salpicon of chicken and tongue, lie Allemande sauce. Gauloise — Mould, lined with farce, filled with salpicon of cock’s comb and kidneys, mushrooms and truffe, Madeira sauce. Haag — Mould, lined with macaroni and a layer of farce, salpicon of chicken and mushroom lie veloute, layer of farce over and poached, turn out, and Madeira sauce round. Imperatrice — Mould, decorated with truffes, filled with mousse of foie gras, poached, Imperatrice sauce round. Metternich — Paste timbale, filled with fillets of woodcock, foie gras, and truffe, lie puree of woodcock and essence of truffe and cognac. Milanaise — Nouille paste timbale, lined with farce, filled with macaroni Milanaise, tomato sauce round. Mirabeau — Dome- shaped mould, decorated with sliced farced olives and a layer of farce over, filled with fillets of duck and mushrooms, Rouennaise sauce. Napolitaine — Mould, lined with macaroni, a layer of farce over, and filled with spaghetti Napolitaine, salpicon of mushroom, chicken, and tongue, layer of farce over, and baked ; served with tomato sauce round. 246 The New Practical Cookery Guide. Parisienne — Paste timbales, lined with farce and filled with layers of macaroni, lie cream and crayfish coulis, and sal picon of truffes, mushroom, and crayfish tails blended with supreme sauce and crayfish butter. Regina — Plain mould, lined with fish farce, filled with slice of soft roe, lie puree of mushroom and crayfish butter, farce over, served with fish veloute lie crayfish butter. «/ Rejane — Paste timbale, filled with julienne of carrot, mushrooms, and pointes, Madeira sauce. Reyniere — Mould, decorated with truffe and tongue, filled with game farce mixed with truffe and foie gras, game sauce round. Medaillons de Ris de Veau.

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Ambassadrice

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