411. A V Alliance. — Braised spring carrots, artichoke bottoms,
and fried button onions, with demi-glace sauce (No. 239).
412. A I’Andalouse.— Groups of braised spring cabbages,
lettuces, and fried sausages, cut into small pieces. Sauce, Demi-glace,
for removes, &c.
413. A lf Athenierw e. — Larded and braised meat, garnished
with short pieces of fried and stuffed aubergines (egg-plants). Sauce,
Madere (No. 237 a).
414. A la Beaufort {for Fish). Groups of colloped lobster,
bearded oysters, mushroom heads, lobster coral, and suitable sauce to
go with the fish,
415. A la Bohemienne. — Small marble-shaped fried potatoes,
stoned olives, mushroom heads, and button onions, dressed in groups
round braised or roast meats. Sauce, Poivrade (No. 263).
416. Ala Belle -Vue {for Cold Dishes). — Masked with white
chaud-froid sauce, decorated with slices of truffles and red ox-tongue,
tarragon-leaves and chopped aspic jelly.
417. A la Bigarade. — Finely shredded orange-peel, cooked in
salmi sauce (essence of duck), flavoured with a glass of good port wine✪ A la Bigarade.
Generally served with ducks.
418. A la Bretonne. — StewejJj haricot beans (whole or puree),
brown onion sauce, flavoured with mustard, horseradish, and chopped
parsley✪ A la Bretonne. Usually served with mutton.
GARNISHINGS AND GARNITURES
205
419. A la Bignon. — Small round or kidney potatoes, scooped
out, raw, stuffed with sausage-meat, and baked in butter.
420. A la Bourg aignotte (for Fish only).— Small quenelles
made with whiting forcemeat poached in fish stock. Sauce, Matelote
(No. 228).
421. A la Bayard. — Cooked ox-tongue and artichoke bottoms
cut into dice, mushrooms and truffles cut into slices ; the whole
boiled for a few minutes in well-reduced Madere sauce. Small rounds
of fried bread covered with a thin layer of foie gras, puree complete
this garnish.
422. A la Bayonnaise.— Cooked asparagus points, button
onions (boiled), gherkins and anchovy fillets, dressed in groups round
braised or broiled meats.
428. A Id Bontoux . — Very small macaroni timbales, tartlets,
flavoured with fumet of game, tomato sauce, grated cheese, and slice
of cooked meat, dressed round braised meats, and served with demi-glace
sauce. Sometimes served with poultry as a remove.
424. A la Bordeaux signifies the special sauce prepared with
Bordeaux wine (claret) ; in its garnish marrow-fat is general^ used,
especially for fillets of beef. (Also known as Bordelaise.)
425. A la, Bourgogne usually signifies that the sauce of a
dish bearing such a name has French red wine as a basis, the garnish
being generally small braised button onions.
426. A la Brisse. — Border of mashed turnips, sauce demi-glace,
and tomato reduced. Served with fillets of beef or duck.
427. A la Bordelaise for tournedos, small steaks and fillets.
Parboiled slices of beef, marrow grilled and placed alternately with
the cooked meat when it is dished up. For sauce, reduce finely
chopped shallot in claret, add sufficient quantity of Espagnole or
demi-glace. Season with cayenne, &c., and pour over the meat.
428. A la Bourgeoise. — Young carrots and turnips cut into
neat shapes, parboiled and braised, also button onions, braised and
glazed, dressed in groups. Sauce, Demi-glace (No. 237).
429. A la Cambaceres. — Small, even-sized truffles, mushroom
heads, olives (stoned), and brown sauce. Usually served with fish
removes.
Page 154 · 2 recipe records on this page
Presented as published in 1901. 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
411. A V Alliance. — Braised spring carrots, artichoke bottoms, and fried button onions, with demi-glace sauce (No. 239).
412. A I’Andalouse.— Groups of braised spring cabbages, lettuces, and fried sausages, cut into small pieces. Sauce, Demi-glace, for removes, &c.
413. A l'Athenienne. — Larded and braised meat, garnished with short pieces of fried and stuffed aubergines (egg-plants). Sauce, Madere (No. 237 a).
414. A la Beaufort {for Fish). Groups of colloped lobster, bearded oysters, mushroom heads, lobster coral, and suitable sauce to go with the fish,
415. A la Bohemienne. — Small marble-shaped fried potatoes, stoned olives, mushroom heads, and button onions, dressed in groups round braised or roast meats. Sauce, Poivrade (No. 263).
416. Ala Belle -Vue {for Cold Dishes). — Masked with white chaud-froid sauce, decorated with slices of truffles and red ox-tongue, tarragon-leaves and chopped aspic jelly.
417. A la Bigarade. — Finely shredded orange-peel, cooked in salmi sauce (essence of duck), flavoured with a glass of good port wine. Generally served with ducks.
418. A la Bretonne. — Stewed haricot beans (whole or puree), brown onion sauce, flavoured with mustard, horseradish, and chopped parsley. Usually served with mutton.
GARNISHINGS AND GARNITURES
419. A la Bignon. — Small round or kidney potatoes, scooped out, raw, stuffed with sausage-meat, and baked in butter.
420. A la Bourg aignotte (for Fish only).— Small quenelles made with whiting forcemeat poached in fish stock. Sauce, Matelote (No. 228).
421. A la Bayard. — Cooked ox-tongue and artichoke bottoms cut into dice, mushrooms and truffles cut into slices ; the whole boiled for a few minutes in well-reduced Madere sauce. Small rounds of fried bread covered with a thin layer of foie gras, puree complete this garnish.
422. A la Bayonnaise.— Cooked asparagus points, button onions (boiled), gherkins and anchovy fillets, dressed in groups round braised or broiled meats.
428. A Id Bontoux . — Very small macaroni timbales, tartlets, flavoured with fumet of game, tomato sauce, grated cheese, and slice of cooked meat, dressed round braised meats, and served with demi-glace sauce. Sometimes served with poultry as a remove.
424. A la Bordeaux signifies the special sauce prepared with Bordeaux wine (claret) ; in its garnish marrow-fat is general^ used, especially for fillets of beef. (Also known as Bordelaise.)
425. A la, Bourgogne usually signifies that the sauce of a dish bearing such a name has French red wine as a basis, the garnish being generally small braised button onions.
426. A la Brisse. — Border of mashed turnips, sauce demi-glace, and tomato reduced. Served with fillets of beef or duck.
427. A la Bordelaise for tournedos, small steaks and fillets. Parboiled slices of beef, marrow grilled and placed alternately with the cooked meat when it is dished up. For sauce, reduce finely chopped shallot in claret, add sufficient quantity of Espagnole or demi-glace. Season with cayenne, &c., and pour over the meat.
428. A la Bourgeoise. — Young carrots and turnips cut into neat shapes, parboiled and braised, also button onions, braised and glazed, dressed in groups. Sauce, Demi-glace (No. 237).
429. A la Cambaceres. — Small, even-sized truffles, mushroom heads, olives (stoned), and brown sauce. Usually served with fish removes.
Records on this page
A la BigaradeA la Bretonne