Menus made easy, or, How to order dinner and give the dishes their French names

pounded herbs, yolks of eggs, etc. Viennoise — a white sauce with chopped ham and tarragon, etc. Villeroi — white sauce flavoured with mushrooms, etc. Vin de Madere — brown sauce with Madeira or other wine. It is also a sweet sauce of yolks of eggs, wine, etc. SAUCES AND GARNISHES. 225 Vin d' Oporto— Port wine with shallots, Harvey, etc. This sauce is used for wild ducks. GARNISHES. Chipolata — small round sausages, pieces of bacon, mushrooms, chestnuts, etc., with brown sauce. Pinanciere — cock's combs, livers, quenelles, pieces of sweetbread, etc., with brown sauce and wine. Flamande — carrots, turnips, cabbages and other vegetables, with sausages. Godard — pieces of sweetbread, quenelles and truffles, with brown sauce. Italienne — minced sweetbreads, ham and mush- rooms, with Financiere sauce. Jardiniere — vegetables cut in shapes, in a light glaze. Macedoine — vegetables cut in shapes, with brown or white sauce. Milanaise — strips of macaroni, ham, chicken, truffles, etc., in white sauce with grated Parmesan. Montglas — minced chicken and truffles, with white or brown sauce. Reforme — shred ham, carrots, truffles and whites of eggs. Royale — minced chicken, sweetbreads, foie gras and mushrooms, with Bechamel sauce and lobster butter. Q 226 MENUS MADE EASY. Toulouse — Financiere garnish made \vith white instead of brown sauce. This is sometimes called a white Financiere garnish. Valenciennes — minced chicken, lobster, mush- rooms and artichoke bottoms, with rice, and white sauce with curry powder. INDEX. Almond blancmange, 194 cakes, 166, 169, 170 cream, 192 ices, 215 meringues, 194 pastry, 168, 169, 171, 172, 174, 175 pudding, 178 souffle', 199 soup, 13, 16 tart, 175, 176 Amber pudding, 179 Anchovy hors d'ceuvres, 1 omelette, 165 savouries, 204 Apple charlotte, 188 compotes, etc., 187 cream, 194 curried, 207 dumplings, 177 fritters, 184 jelly, 196 puddings, 178, 181 tarts, 175, 176, 177 Apricot compotes, etc., ISC cream, 192 fritters, 184 ices, 215 pastry, 170, 171, 173 pudding, 177 souffle', 199 tarts, 175, 176 Artichokes, 139 soup, 15 Artichokes, Jerusalem, 140 soup, 14 Asparagus, 140 soup, 14 Aspic of crayfish, 39 of fowl, 84 Baba, 167 Bacon omelette, 1G4 Bakowell pudding, 179 Bananas, 190 Barbel, 17 Barley cream, 192 soup, 12, 15 Bass, 17 Bavaroiscg, 194 Beans, broad, 142 soup, 15 flageolets, 142 French, 141 haricot, 142 soup, 14 Beef, brisket of, 108 chump of, 108 entries of, 40 fillet of, 10G little fillets of, 46 pies, 109 removes of, 106 ribs of, 108 roast, 109 round of, 107 sirloin of, 106 steak, 108 228 INDEX. Beetroot, 142 salad, 156 Berberry ice, 21 G Blackberry jelly, 197 mould, 190 Black-currant ice, 21o jelly, 196 mould, 190 tart, 175 Black-diver, 136 Black game, 99, 136 removes of, 134 Blancmanges, 194 Blanquette of game, 104 lamb, 73, 74 poultry, 82, 89 sweetbread, 63 veal, 55 Bloater savouries, 206, 207 Boar, fillet of, 122 haunch of, 121 head, 122 Brains, calf's, 58 lamb s, 75 sheep's, 70 Brawn, 121 Bread pudding, 177 brown, cream, 1!>2 pudding, 177 Bream, 18 Brill, 18 Brioches, 167 cheese, 202 Broccoli, 143 Broth, 7 mutton, 11 Scotch, 11 Brussels sprouts, 143 Bubble-and-squeak, 48 Bustard, 136 Cabbage, 143 red, salad, 156 Cabinet pudding, 179 Cakes, 166 cheese, 203 fish, 25, 39, 41, 43, 44