Nouille Paste 28 Pferigord (truffle) Sauce i75 Piquante (sharp) Sauce ^77 Poivrade (pepper) Sauce 178 Pommes de Terre Parisienne 81 Pommes de Terre Duchesse 95 Pommes Pailles (Straw Potatoes) i °° Pompadour Sauce ^77 Ravigote Sauce (hot) 189 RaviohFarce 28 Rice Socle for Cold Entrees 7^ Rfegence Sauce 182 Remoulade Sauce '87 RobertSauce ^77 SaladeMelba 13^ Soubise Purfee (Onion) ii' Soubise Sauce ''4 SpinachPuree 89 SuprgmeSauce ^°3 TomatoAspic '°7 Tomato Mayoimaise '°9 TomatoSauce ^75 Trianon Sauce (cold) 1°** TruffleSauce ^75 Veal Forcemeat ^5 Velout6 Sauce 1°^ ZingaraSauce '"" By C. HERMAN SENN, Dedicated to E.E.H. The Princess of Wales. Her Majesty Queen Alexandra, H.M, Queen Maud of J{orway, H.M. Queen Victoria Eugenie of Spain have honoured the Author iy graciously accept- ing copies of this work. This work has been compiled on popular lines, and is designed to meet the requirements of an up- to-date cuisine. The arrangement of the various branches of Cookery and Gastronomy treated.is as Simple as possible, so that any dish, sauce, or adjunct can be easily referred to. The book has the largest and most complete collection of up-to-date recipes for Recherche Dishes ever produced in this country. There are over 5,000 selected Recipes, Cooking Methods and Menus in this book, which embraces every essential subject of interest to the Chef, Manager and Housekeeper. JVothing relating to Practical Cookery and Table Service has.been omitted. The work is profusely illustrated. Price One Guinea. - Edition de Luxe, 331: lUusiraied Booklet and Specimtn Pagesjree/rovi the — FOOD &• COOKERY PUBLISHING AGENCY, S»9, VauxhaU Bri<lgi Road, Victoria Station, London, S.IV, -;w»"g^OT£««"-w^^|... - «SW "ftii" _ 5?^"3S^^

AI-modernized reading of the original text

Nouille Paste 28 Pferigord (truffle) Sauce i75 Piquante (sharp) Sauce ^77 Poivrade (pepper) Sauce 178 Pommes de Terre Parisienne 81 Pommes de Terre Duchesse 95 Pommes Pailles (Straw Potatoes) i °° Pompadour Sauce ^77 Ravigote Sauce (hot) 189 RaviohFarce 28 Rice Socle for Cold Entrees 7^ Rfegence Sauce 182 Remoulade Sauce '87 RobertSauce ^77 SaladeMelba 13^ Soubise Purfee (Onion) ii' Soubise Sauce ''4 SpinachPuree 89 SuprgmeSauce ^°3 TomatoAspic '°7 Tomato Mayoimaise '°9 TomatoSauce ^75 Trianon Sauce (cold) 1°** TruffleSauce ^75 Veal Forcemeat ^5 Velout6 Sauce 1°^ ZingaraSauce '"" By C. HERMAN SENN Dedicated to E.E.H. The Princess of Wales. Her Majesty Queen Alexandra, H.M. Queen Maud of Norway, H.M. Queen Victoria Eugenie of Spain have honoured the Author iy graciously accepting copies of this work. This work has been compiled on popular lines, and is designed to meet the requirements of an upto-date cuisine. The arrangement of the various branches of Cookery and Gastronomy treated.is as Simple as possible, so that any dish, sauce, or adjunct can be easily referred to. The book has the largest and most complete collection of up-to-date recipes for Recherche Dishes ever produced in this country. There are over 5,000 selected Recipes, Cooking Methods and Menus in this book, which embraces every essential subject of interest to the Chef, Manager and Housekeeper. JVothing relating to Practical Cookery and Table Service has.been omitted. The work is profusely illustrated. Price One Guinea. — Edition de Luxe, 33s. Illustrated Booklet and Specimen Pages free from the — FOOD &• COOKERY PUBLISHING AGENCY, 529, Vauxhall Bridge Road, Victoria Station, London, S.IV, -;w»"g^OT£««"-w^^|... - «SW "ftii" _ 5?^"3S^^

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