D’Aumaie, Stuf, w. ch. fo-meat, stud, w. truf. braised,
gar. w. stuffed cucumbers, tongue,- and fo-gras puree,
th. gravy.
Dei isles. Broiled, on risotto piemontaise gar. w. pounded
tom. saute, th. gravy.
De Lobe!, Saute w. egg-plant and tom. in dice shallots
and garlic, moisten w. white-wine, fi-herb. gar. w. cu¬
cumbers saute.
Demi-Deuil, Sliced truf, between skin and meat, braised
white, supr. sa. w. truf. and mu.
Demi doff, Braised or saute, moisten w. mad. sa. gar. w.
carrots and turnips, cut crescent shape, rings of
onions and truf. around.
Derby, Stuf risotto w. fo-gras, and truf. in dice, braised
carved and dressed on rice, cov. w. sup.-sa. gar. w. fo-
gras, saute and truf.
Desosse, All Ch. boneless, stuf. roasted, broiled saute,
according to style. Gar. stuf. or sauce.
Diable, “Deviled” cov. diable butter, breaded, broiled
or fried. Sa. cold or hot. It is preferable to cook %
before breaded. *
Diane Stuf. legs w. ch. salpicon and braised, wings in-
crusted truf. poached, regence-sa. w. crescent made
of truf. gar. w. cock’s combs and kidneys.
Diva, Same Derby. Cov, w. supr.-sa. w. paprika gar. w.
wild mushrooms saute. (See Mushrooms).
Dodd, Saute w. onions and curry, moisten w. double
cream in risotto border.
Dom Pedro, Stuf. w. risotto italienne. Braised, gar. w.
minuscule patties fil w. financiere and fo-gras. Tom sa.
Doria, Saute, moisten w. gravy gar. w. cucumbers olive
shape, saute.
Dreux, Stud w. truf. and tongue, braised gar. w. cock’s
comb and kidneys, truf. all sa. Dec. ch. quen. around.
Dufaure, Saute, moisten gravy w. sliced mu. pounded
tom. shredded chives on top, gar. noisette pot.
— 272 —
POULTRY
Dumas, Saute w. sliced mu. moisten. Mad. sa. w. ju¬
lienne of tongue on risotto gar. w. lamb fries✪ Dumas saute.
Du phot, Saute w. onions and ham cut in dice, moisten
cream✪ Du phot gar. croquettes of eggs.
Durand, Saute in oil w. pounded tom. and ham in dice✪ Durand,
moisten, gar. w. fried french onions and ham cone
shape, filled w. pounded tom.
Du roc, Stuf. w. fo-meat grattin, tongue and truf. braised
Mad. sa. w. sliced truf.
Ecossaise, Braised or saute w. mirepoix brunoise, th. w.
cream sa. or Ecossaise sa..
Edward VII, Stuf, same “Derby” supr.-sa. w. curry and
sweet pep. in dice, gar. w. fancy cucumbers saute.
Egyptienne, Saute, in oil w. onions, mu. ham, tom.
egg-plant cut in dice, gravy, fi-herbs.
Elysee, Stuf. w. f.-gras, and truf. Braised, gar. w. mu-
head, whole truf, cock’s comb and kidneys. Sup.-sa.
Dec. ch-quen.
Enchiladas, S’ee Anchiladas.
Escurial, Saute, onions, mu. ham, moisten wh-wi. in rice
border, gar. w. stuf. olives and small fried eggs in
oil.
Espagnole, Saute, w. green and sweet pep. moisten tom.
sa. highly seasoned, gar. w. French fried onions,
pounded tom. and green peas.
Estouffade, Braised in earthen cocotte, gar. and sa.
according to desire, close w. lute.
Estragon, “Taragon” All Ch. w. taragon. Braised w.
white sa. and taragon or saute w. taragon.
Fare is, “Stuffed” All Ch. stuf. according to desire, brai¬
sed or roasted.
Favorite, Stuf. w. ch. fo-meat mousseline, and fo-gras
w. truf. in dice. Braised. Sup.-sa. gar. w. cock’s comb
and kidneys, truf.
Favre, Saute w. onions in dice, moisten w. double ere.
strained, gar. ch. quen. w. truf.
Fedora, Braised or saute, sup.-sa. w. crawfish butter and
sliced truf. gar. w. asp-tips. ✪ Elysee
Page 132 · 4 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
D'Aumaie, Stuf, w. ch. fo-meat, stud, w. truf. braised, gar. w. stuffed cucumbers, tongue, and fo-gras puree, th. gravy.
Dei isles. Broiled, on risotto piemontaise gar. w. pounded tom. saute, th. gravy.
De Lobel, Saute w. egg-plant and tom. in dice shallots and garlic, moisten w. white-wine, fi-herb. gar. w. cucumbers saute.
Demi-Deuil, Sliced truf, between skin and meat, braised white, supr. sa. w. truf. and mu.
Demi-Doff, Braised or saute, moisten w. mad. sa. gar. w. carrots and turnips, cut crescent shape, rings of onions and truf. around.
Derby, Stuf risotto w. fo-gras, and truf. in dice, braised carved and dressed on rice, cov. w. sup.-sa. gar. w. fogras, saute and truf.
Desosse, All Ch. boneless, stuf. roasted, broiled saute, according to style. Gar. stuf. or sauce.
Diable, “Deviled” cov. diable butter, breaded, broiled or fried. Sa. cold or hot. It is preferable to cook % before breaded. *
Diane, Stuf. legs w. ch. salpicon and braised, wings incrusted truf. poached, regence-sa. w. crescent made of truf. gar. w. cock's combs and kidneys.
Diva, Same Derby. Cov. w. supr.-sa. w. paprika gar. w. wild mushrooms saute. (See Mushrooms).
Dodd, Saute w. onions and curry, moisten w. double cream in risotto border.
Dom Pedro, Stuf. w. risotto italienne. Braised, gar. w. minuscule patties fil w. financiere and fo-gras. Tom sa.
Doria, Saute, moisten w. gravy gar. w. cucumbers olive shape, saute.
Dreux, Stud w. truf. and tongue, braised gar. w. cock’s comb and kidneys, truf. all sa. Dec. ch. quen. around.
Dufaure, Saute, moisten gravy w. sliced mu. pounded tom. shredded chives on top, gar. noisette pot.
— 272 —
Dumas, Saute w. sliced mu. moisten. Mad. sa. w. julienne of tongue on risotto gar. w. lamb fries saute.
Duphot, Saute w. onions and ham cut in dice, moisten cream gar. croquettes of eggs.
Durand, Saute in oil w. pounded tom. and ham in dice, moisten, gar. w. fried french onions and ham cone shape, filled w. pounded tom.
Du roc, Stuf. w. fo-meat grattin, tongue and truf. braised Mad. sa. w. sliced truf.
Ecossaise, Braised or saute w. mirepoix brunoise, th. w. cream sa. or Ecossaise sa.
Edward VII, Stuf, same “Derby” supr.-sa. w. curry and sweet pep. in dice, gar. w. fancy cucumbers saute.
Egyptienne, Saute, in oil w. onions, mu. ham, tom. egg-plant cut in dice, gravy, fi-herbs.
Elysee, Stuf. w. f.-gras, and truf. Braised, gar. w. muhead, whole truf, cock’s comb and kidneys. Sup.-sa. Dec. ch-quen.
Enchiladas, S’ee Anchiladas.
Escurial, Saute, onions, mu. ham, moisten wh-wi. in rice border, gar. w. stuf. olives and small fried eggs in oil.
Espagnole, Saute, w. green and sweet pep. moisten tom. sa. highly seasoned, gar. w. French fried onions, pounded tom. and green peas.
Estouffade, Braised in earthen cocotte, gar. and sa. according to desire, close w. lute.
Estragon, “Taragon” All Ch. w. taragon. Braised w. white sa. and taragon or saute w. taragon.
Fare is, “Stuffed” All Ch. stuf. according to desire, brai¬ sed or roasted.
Favorite, Stuf. w. ch. fo-meat mousseline, and fo-gras w. truf. in dice. Braised. Sup.-sa. gar. w. cock’s comb and kidneys, truf.
Favre, Saute w. onions in dice, moisten w. double ere. strained, gar. ch. quen. w. truf.
Fedora, Braised or saute, sup.-sa. w. crawfish butter and sliced truf. gar. w. asp-tips.
Records on this page
DumasDu photDurandElysee