Italienne

Ingredients

• demiglace and cheese over

Method

1. 1

   Demiglace and cheese over, and gratine.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 146. The excerpt below is the record exactly as published.

Italienne — Served with oiled butter and cheese over tips, and gratines. Maltaise — Served with Maltaise sauce. Milanaise — As Italienne, with Parmesan cheese. Mornay — Served with Mornay sauce and cheese over tips, and gratines. Nigoise — Served cold with G-ribiche sauce. Parisienne — Served with Divine sauce. Piemontaise — Served with cream sauce on the tips Piemont truffle and cheese over, and gratines. Polonaise — Served with Polonaise butter over (crumbs, chopped hard eggs, and parsley) . Royale — Serve with hot mousseline sauce (the Victoria asparagus is used). Siberienne — Served cold on a block of ice, vinaigrette sauce. Suisse — The tips stewed with cream, Gruyere cheese over, and gratines. Aubergines (Egg Plant). A V Andalouse — Farced with the chopped pulp, tomatoes, crumbs and fines herbes and pimentoes Algerienne — Farced with minced mutton, tomato sauce over. Americaine — Farced with chopped onions, mush- rooms, tomatoes, and breadcrumbs, tomato sauce over, and gratines. c c 386 The Neiv Practical Cookery Guide. Chatelaine — Farced with d’Uxelle mixed with chopped truffe, chicken, and tongue, and gratines. Egyptienne — Farced with d’Uxelle, gratines, tomato sauce round. Frite — Sliced half -inch thick, floured and fried, or dipped in batter and fried. Grillees — Cut in halves lengthwise, marinated in oil, salt and pepper, and grilled. Napolitaine — Sliced, arranged with layers of sliced tomatoes and parmesan, and gratincs. Parisienne — Farced with d’Uxelle and chopped ham, braised, and a piece of beef marrow on top. Provengale — Farced with d’Uxelle and chopped tomatoes, garlic flavour, braised, tomato sauce round. St. Jean — Cut cassolette shape and farced with puree of chicken and veloute, cheese over, and gratines. Turque I. — Sliced and fried in batter or egged and breadcrumbed and fried. Turque II. — Sliced and farced with minced mutton, rice, and fines herbes, fried rings of onions round . Artichatjd (Green or Globe Artichoke). A la Barigoule — Blanched and inside hay removed, farced with d’Uxelle, braised with demi- glace. Bordelaise — The fond or bottom farced with a mix ture of chopped onions, ham, and parsley, and braised, demiglace. Legumes ( Vegetables ). * 387 Boulanger e — Blanched and inside liay removed, farced with sausage meat, wrapped in short paste, and baked. Cavour — The fond blanched, butter and cheese over, and gratine, chopped hard yolks of eggs and parsley over. Clamart — The fonds cooked in casserole with green I>eas and new carrots, lie butter and cream. Colbert — Two fonds garnished with d’Uxelle between, egged and breadcrumbed and fried, Colbert sauce round. Cussy — The fonds farced with foie gras and truffle, masked with Villeroy sauce ; when cold egged and breadcrumbed and fried. Dietrich — The fonds cut in quarters and stewed, served in bordure of risotto with sauce veloute. Flamande — Blanched fonds served with new carrots, lie Allemande sauce. Florentine — The fond filled with spinach, Mornay sauce over, and gratines. Gastronome — Fond braised with jus, filled with salpicon of mushroom and truffle, Mornay sauce over, and gratines. Grecque — Blanched, inside hay removed, and braised with oil, white wine, button onions, and tomatoes, served hot or cold. Italienne — Cut in quarters, egged and breadcrumbed, and fried, Italienne sauce apart. Lyonnaise — Blanched, cut in quarters, and braised with sliced onions, white wine and butter, served with thickened liquor and parsley. c c 2 388 The New Practical Cookery Guide. Ma.raichere — Cooked in casserole with onions, tomatoes, new potatoes, and sorrel, garlic flavour, and white wine. Milanaise — Blanched fond filled with risotto aux tomates, mixed with fine julienne of truffe and ham, crumbs, and gratine. Mornay — Fonds masked with Mornay sauce, and gratines. Parisienne — Blanched fonds, filled with d’Uxelle maigre, and braised. Paysanne — Cut in quarters and braised in casserole with onions, dice of bacon, and potatoes. Poulette — Blanched fonds cut in quarters, served with poulette sauce. Proveng,ale — Blanched, inside hay removed, braised with oil, peas, and shredded lettuce. Bomaine — Blanched fonds cut in quarters, and sauteed with oil, tomatoes, tarragon, and chervil. Sagan — Blanched fonds filled with puree of calf’s brains, fines herbes, and sieved hard egg, cheese over, and gratines. Stanley — The fonds braised with white wine, onions, and ham, served with cream sauce and fine julienne of ham on top. T urgue — Fonds braised with onions, dice of mutton, and tomatoes. Venitienne — Blanched fonds served with Venitienne sauce. Legumes ( Vegetables ). 389 Topinambour (Jerusalem Artichoke). They are peeled and kept in acidulated water till ready for cooking, which is done by boiling in salted half water and milk, and served with butter or sauce as required. A la Creme — Served with cream sauce. Au Beurre — Served with oiled butter over. An Gratin — Masked with white sauce and cheese and gratine, or made into a puree, cheese over, and gratine. Cravocienne — Sliced, blanched, and sauteed with butter, served with beurre noisette and browned crumbs over. Genevoise- — Masked with bechamel sauce, cheese and crumbs over, and gratine. Italienne — Demiglace and cheese over

Cook this with the app: pantry check, scaling, and the assistant.