Petites croustades de ris de veau are little cases of
pastry filled with sweetbread cut in dice, and
white sauce with chopped truffles or mush-
rooms.
Petites caisses a la St. Clair are little pastry cases
filled with sweetbread in white sauce, garnished
with little balls of cucumber.
Petites caisses a la Whit stable are filled with sweet-
bread and oysters, and are garnished with
chopped truffles.
Vol-au-vent a la Toulouse is a vol-au-vent filled with
a Toulouse garnish, or with a preparation of
sweetbread and mushrooms in white sauce.
MUTTON.
Cotelettes de mouton sauce tomates are grilled, and
served with tomato sauce.
a, la jardiniere are served with stewed vegetables;
a, la Milanaise, with macaroni.
a la Soiibise are stewed with stock, etc., and served
with the sauce round, and thick Soubise sn.uce
in the centre.
a la Provenc.ale are covered with an onion sauce,
breadcruinbed, with grated Parmesan mixed
with the crumbs, and browned; served with
fried potatoes. Served with Soubise eauce,
they are a la Marseillaise,
64 MENUS MADE EASY.
Cotelettes de mouton a. la Vicomtesse are coated
with a sauce of ham, mushrooms, yolks of
eggs, stock, etc., breadcrumbed and fried ;
served with paper frills round the bones.
ti la Bohemienne — soaked in marinade, bread-
crumbed and broiled ; served with a sauce of
some of the marinade with tomato and brown
sauce, currant jelly, etc.
en robe de chambre — covered with forcemeat of
veal, breadcrumbed and browned ; served
with gravy.
a la financiere — braised, and served with Finan-
ciere garnish.
braisees aux navets — larded, braised, and dipped
in aspic with Poivrade sauce ; served cold with
dressed turnips and broken aspic.
a la Viennoise — larded and braised ; served in a
brown sauce with currant jelly.
a la Maintenon are split, stuffed with Duxelles
sauce, broiled, and served with a Jardiniere or
Financiere garnish. Stuffed with an onion
sauce, they are called a la Pompadour.
& la Marquise. A. slice of ham laid on each
cutlet, and veal forcemeat spread on it in a
mound ; sprinkled with breadcrumbs and
browned ; served in white sauce with chopped
ham.
& la Eeforme — breadcrumbed, with chopped ham
mixed with the crumbs, fried, and served with
Eeforme sauce. They may have a Eeforme
garnish in the centre.
ENTRIES. 65
Cotelettes de mouton a la Juire — coated with
forcemeat, glazed, and served with a Macedoine
garnish.
a la Durcelle — put into paper cases, and baked
in brown sauce with Harvey sauce, chopped
onions, mushrooms, etc.
panees grillees — breadcrumbed and broiled, and
served with clear gravy,
a la Bretonne are breadcrumbed and fried, and
served with mashed turnips, or with a puree
of white haricot beans.
a la Palestine are served with Jerusalem arti-
chokes cut in little balls, and white sauce.
au parmesan have parmesan mixed with the
breadcrumbs, and are served with a cheese
sauce.
a la Dreux are served with mashed potatoes,
and are garnished with chopped ham and
gherkins,
a la Napolitaine are served with Chevreuil sauce,
garnished with strips of truffle, tongue and
macaroni.
a la Cussy are served in a white sauce with
chopped ham and mushrooms.
aux pointes d'asperges — served with a garnish in
the centre of asparagus in white sauce.
aiix truffes — served in brown sauce, with truffles
cut in slices.
aux petites ratines — on a mashed potato border
Page 23
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Petites croustades de ris de veau are little cases of
pastry filled with sweetbread cut in dice, and
white sauce with chopped truffles or mush-
rooms.
Petites caisses a la St. Clair are little pastry cases
filled with sweetbread in white sauce, garnished
with little balls of cucumber.
Petites caisses a la Whit stable are filled with sweet-
bread and oysters, and are garnished with
chopped truffles.
Vol-au-vent a la Toulouse is a vol-au-vent filled with
a Toulouse garnish, or with a preparation of
sweetbread and mushrooms in white sauce.
MUTTON.
Cotelettes de mouton sauce tomates are grilled, and
served with tomato sauce.
a, la jardiniere are served with stewed vegetables;
a, la Milanaise, with macaroni.
a la Soiibise are stewed with stock, etc., and served
with the sauce round, and thick Soubise sn.uce
in the centre.
a la Provenc.ale are covered with an onion sauce,
breadcruinbed, with grated Parmesan mixed
with the crumbs, and browned; served with
fried potatoes. Served with Soubise eauce,
they are a la Marseillaise,
64 MENUS MADE EASY.
Cotelettes de mouton a. la Vicomtesse are coated
with a sauce of ham, mushrooms, yolks of
eggs, stock, etc., breadcrumbed and fried ;
served with paper frills round the bones.
ti la Bohemienne — soaked in marinade, bread-
crumbed and broiled ; served with a sauce of
some of the marinade with tomato and brown
sauce, currant jelly, etc.
en robe de chambre — covered with forcemeat of
veal, breadcrumbed and browned ; served
with gravy.
a la financiere — braised, and served with Finan-
ciere garnish.
braisees aux navets — larded, braised, and dipped
in aspic with Poivrade sauce ; served cold with
dressed turnips and broken aspic.
a la Viennoise — larded and braised ; served in a
brown sauce with currant jelly.
a la Maintenon are split, stuffed with Duxelles
sauce, broiled, and served with a Jardiniere or
Financiere garnish. Stuffed with an onion
sauce, they are called a la Pompadour.
& la Marquise. A. slice of ham laid on each
cutlet, and veal forcemeat spread on it in a
mound ; sprinkled with breadcrumbs and
browned ; served in white sauce with chopped
ham.
& la Eeforme — breadcrumbed, with chopped ham
mixed with the crumbs, fried, and served with
Eeforme sauce. They may have a Eeforme
garnish in the centre.
ENTRIES. 65
Cotelettes de mouton a la Juire — coated with
forcemeat, glazed, and served with a Macedoine
garnish.
a la Durcelle — put into paper cases, and baked
in brown sauce with Harvey sauce, chopped
onions, mushrooms, etc.
panees grillees — breadcrumbed and broiled, and
served with clear gravy,
a la Bretonne are breadcrumbed and fried, and
served with mashed turnips, or with a puree
of white haricot beans.
a la Palestine are served with Jerusalem arti-
chokes cut in little balls, and white sauce.
au parmesan have parmesan mixed with the
breadcrumbs, and are served with a cheese
sauce.
a la Dreux are served with mashed potatoes,
and are garnished with chopped ham and
gherkins,
a la Napolitaine are served with Chevreuil sauce,
garnished with strips of truffle, tongue and
macaroni.
a la Cussy are served in a white sauce with
chopped ham and mushrooms.
aux pointes d'asperges — served with a garnish in
the centre of asparagus in white sauce.
aiix truffes — served in brown sauce, with truffles
cut in slices.
aux petites ratines — on a mashed potato border