The new practical cookery guide

Salpicon of sweetbread, mushroom, lied as croquette mixed made into medaillon, breadcrumbed and fried. Any mixture or salpicon can be made the same way and garnished according to composition of salpicon. Mousseline and Mousse. Rich farce of chicken, veal, or game, etc., cooked or poached in small moulds for mousseline and larger ones for mousse. Agnes Sorel — Chicken mousse with julienne of truffe and tongue in the veloute, sauce served round, and veal glaze. Alexandra — Chicken garnished with pointes and peas, supreme sauce. Belle Irma — Chicken served on JDauphine potato fonds, truffe over and pointes round, jus lie. Entrees Volcinte et Mixte ( Light Entrees). 247 Dreux — Chicken garnished with cock’s comb and kidneys and Allemande sauce. Mo'ina — Game served on fonds, nouille and jus lie round. Patti — Chicken garnished with truffes, pointes, supreme sauce, and veal glaze. Polignac — Mould decorated with truffe, chicken mousse veloute, with julienne of truffe and mushrooms. Princesse — Chicken garnished with fonds filled with pointes, supreme sauce. Sicillienne — Fish mousse, fish veloute, and crayfish butter. Tzarina — Chicken served on farced fonds garnished with cucumber a la creme, veloute. Mousse de Jambon (Ham Mousse). Carmen — Served on fonds with jus lie and pimentoes. Daupliine — Served with small timbales of spinach and Xeres sauce. Florentine — On spinach fonds, Madeira sauce. Hongroise — On rice fonds, cassolettes with puree of cauliflower, Hongroise sauce. Perigourdine — Star of truffe in mould, Perigueux sauce round. Quenelles or Boudins. Light farce or mousse of chicken, poached in quenelles moulds, served on bordure or fonds, garnished and sauced accordingly. Boudins are quenelles stuffed with a very fine The New Practical Cookery Guide. salpicon and poached, and in some cases breadcrumbed and sauteed with clarified butter. Desire de Mascotte — Rognons de coq — cock’s kidneys — sauteed with fresh butter seasoned, served in special cocottes with veal glaze over. Dolmas Turque — Salpicon of mutton or lamb, boiled rice, hard eggs, suet, and breadcrumbs, rolled as paupiettes in blanched vine leaves, braised and served with jus lie. Ursuline de Nancy — Barquette filled with puree of foie gras, and veal glaze over, then a nice chicken quenelle on top decorated with truffe pointes garnish and well buttered, veal glaze over. Rognons de Mouton (Kidneys). Au Champagne — Split, sauteed with butter, and seasoned, drained, champagne and glaze, juice of lemon in pan, add kidneys, and serve in timbales. Amhassadeur — Grilled, served on toast, grilled tomato and fried eggs Francaise round, Pengueux sauce. Bordelaise — Sliced, sauteed, blended with Bordelaise sauce, cepes, fines herbes, served in timbales. Carvallo — Halved, sauteed, served on croutes with mushroom and truffes, and Madeira sauce. Chateaubriand — Grilled, Chfiteaubriand sauce, watercress and straw potatoes round. Hussarde — Sliced, sauteed, white wine and glaze, horseradish flavour and julienne of ham, seasoned, served in bordure of Ducliesse potatoes gratines. Entrees Volante et Mixte ( Light Entrees). 249 Mexicaine — Sauteed with eschalots, red pepper and mushrooms, white wine, seasoned, lie glaze, in bordure of rice. Michel — Halved, sauteed and served on sauerkraut, truffle, and Madeira sauce. Parisienne — Grilled, with crumbs, served on toast with Parisian potatoes and pointes, maitre d’ hotel butter.