a llndienne ; a I 'Orient, it is garnished with olives
and gherkins.
50 MENUS MADE EAST.
Rissoles a VIndienne are curried rissoles.
Rissoles a la Suisse are flat cakes of mince, served
with gravy.
Boulettes a la Franchise are little balls of minced
beef with breadcrumbs, etc., served with gravy
and fried potatoes.
Chaudfroid a la Paysanne is a mould of aspic,
decorated with vegetables, and filled with a
puree of meat.
Moelle de boeuf a la Orly. Beef marrow cut in
long pieces, dipped in batter and fried ; served
with tomato sauce in a sauce-boat.
Quenelles a la moelle are quenelles of beef marrow
with breadcrumbs, eggs, etc.
Petites bo?nbes a la moelle are made of the same
preparation, steamed in little bombe moulds.
Bouchees a la moelle are small patties filled with
marrow and a savoury sauce of cream, shallot,
chives, etc.
Petites croustades a la moelle are made of the same
preparation put into little cases of fried bread,
breadcrumbs strewed on the top, and browned.
Friantines de moelle a la St. Marc are slices of
marrow laid on slices of tomato, covered with
forcemeat, and fried in batter.
Vol-au-vent d'amourettes a la creme is a vol-au-vent
of beef tendons with Bechamel sauce and
mushrooms.
Palais de boeuf a la Robert. Ox palates cut in
round or oval pieces, and served with Robert
sauce. This dish may be served with other
ENTREES. 61
sauces instead of Eobert, changing the name
accordingly.
Palais de bosuf a la Lyonnaise, or a la Marseillaise,
are served in soubise sauce.
a la Eavigote. Oval pieces, dipped in -white
sauce with shallot, parsley, etc., breadcrumbed
and fried ; served with Eavigote sauce.
a la Vivahdiere are dressed in the same way, but
served in a brown sauce with onions, butter,
port wine, etc.
en papillotes. Oval pieces in white sauce with
parsley and mushrooms, broiled in papers,
and served with Italian sauce.
For Croquettes de palais de baeuf, the palates are
cut in pieces and rolled, with forcemeat in the
centre of each, dipped in batter, and fried.
They are also dressed in a vol-au-vent, or, if
preferred, in several small ones, as Petits vol-au-
vents de palais de boeiif.
Ox-cheek, braised or stewed, and cut in small
pieces, is served as —
Tete de boeuf a la St. Germain — with green peas ;
a la Portugaise — with Spanish onions.
a la Czarina is served in a sharp brown sauce
with currant jelly, sultanas, and gherkins.
Ox-tongue is served as —
Langue de boeuf an Parmesan. Slices cooked with
stock, wine, and grated Parmesan.
en papillotes. Slices wrapped in papers with
slices of bacon and broiled,
a la Napolitaine. Slices covered with cheese
52 MENUS MADE EASY.
sauce and breadcrumbs, and served with
macaroni and tomatoes.
Turban de langue de bceuf a I'Ecarlate. Oval slices
cut from two tongues, one pickled red, the
other fresh; dressed in a crown alternately,
with tomato sauce.
a la Macedoine is dressed in the same manner,
and served with a white Macedoine garnish in
the centre, and white sauce.
Bouchees a Vecarlate are little patties of tongue.
Ox-tails are dressed as —
Queue de bceuf en haricot, or en ragout, cut in
joints, stewed, and served in the sauce with
onions, carrots and turnips cut in shapes.
aux navets au brun — stewed, and served with
turnips cut into small balls, and brown sauce.
a la jardiniere — served with brown sauce, and
Page 18
Presented as published in 1894. 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
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a llndienne ; a I 'Orient, it is garnished with olives
and gherkins.
50 MENUS MADE EAST.
Rissoles a VIndienne are curried rissoles.
Rissoles a la Suisse are flat cakes of mince, served
with gravy.
Boulettes a la Franchise are little balls of minced
beef with breadcrumbs, etc., served with gravy
and fried potatoes.
Chaudfroid a la Paysanne is a mould of aspic,
decorated with vegetables, and filled with a
puree of meat.
Moelle de boeuf a la Orly. Beef marrow cut in
long pieces, dipped in batter and fried ; served
with tomato sauce in a sauce-boat.
Quenelles a la moelle are quenelles of beef marrow
with breadcrumbs, eggs, etc.
Petites bo?nbes a la moelle are made of the same
preparation, steamed in little bombe moulds.
Bouchees a la moelle are small patties filled with
marrow and a savoury sauce of cream, shallot,
chives, etc.
Petites croustades a la moelle are made of the same
preparation put into little cases of fried bread,
breadcrumbs strewed on the top, and browned.
Friantines de moelle a la St. Marc are slices of
marrow laid on slices of tomato, covered with
forcemeat, and fried in batter.
Vol-au-vent d'amourettes a la creme is a vol-au-vent
of beef tendons with Bechamel sauce and
mushrooms.
Palais de boeuf a la Robert. Ox palates cut in
round or oval pieces, and served with Robert
sauce. This dish may be served with other
ENTREES. 61
sauces instead of Eobert, changing the name
accordingly.
Palais de bosuf a la Lyonnaise, or a la Marseillaise,
are served in soubise sauce.
a la Eavigote. Oval pieces, dipped in -white
sauce with shallot, parsley, etc., breadcrumbed
and fried ; served with Eavigote sauce.
a la Vivahdiere are dressed in the same way, but
served in a brown sauce with onions, butter,
port wine, etc.
en papillotes. Oval pieces in white sauce with
parsley and mushrooms, broiled in papers,
and served with Italian sauce.
For Croquettes de palais de baeuf, the palates are
cut in pieces and rolled, with forcemeat in the
centre of each, dipped in batter, and fried.
They are also dressed in a vol-au-vent, or, if
preferred, in several small ones, as Petits vol-au-
vents de palais de boeiif.
Ox-cheek, braised or stewed, and cut in small
pieces, is served as —
Tete de boeuf a la St. Germain — with green peas ;
a la Portugaise — with Spanish onions.
a la Czarina is served in a sharp brown sauce
with currant jelly, sultanas, and gherkins.
Ox-tongue is served as —
Langue de boeuf an Parmesan. Slices cooked with
stock, wine, and grated Parmesan.
en papillotes. Slices wrapped in papers with
slices of bacon and broiled,
a la Napolitaine. Slices covered with cheese
52 MENUS MADE EASY.
sauce and breadcrumbs, and served with
macaroni and tomatoes.
Turban de langue de bceuf a I'Ecarlate. Oval slices
cut from two tongues, one pickled red, the
other fresh; dressed in a crown alternately,
with tomato sauce.
a la Macedoine is dressed in the same manner,
and served with a white Macedoine garnish in
the centre, and white sauce.
Bouchees a Vecarlate are little patties of tongue.
Ox-tails are dressed as —
Queue de bceuf en haricot, or en ragout, cut in
joints, stewed, and served in the sauce with
onions, carrots and turnips cut in shapes.
aux navets au brun — stewed, and served with
turnips cut into small balls, and brown sauce.
a la jardiniere — served with brown sauce, and