A La Tortoni --tortoni Style

Same as Florentine style, instead of tomato sauce serve Red Bearnaise sauce.

A La Trianon - Trianon Style

Puree of carrots. Puree of potatoes. Spinach in cream. Arranged in groups around the meat.

Garnitures Pour Vol-au-vent Bouchees Et Croustades - Garnishings For Large And Small Patties And Crusts

The garnishing of patties may be varied according to the taste and fancy of the cook. The one thing to be kept in mind is that the garnishing should always be cut according to the size of the patties to be filled; it would not do to fill a large vol-au-vent with puree of chicken or any other puree, while it is entirely in its place for the small bouchee.

Following is a list of garnishings, for which the receipts may be found in another part of the book (see Index).

Bouchees a la Puree de Volaille - Small Patties with Puree of Chicken.

Bouchees a la Puree de Foie-Gras - Small Patties with Puree: of Fat Goose Liver.

Bouchees a la Puree de Perdreaux - Small Patties with Puree of Partridge.

Bouchees a la Puree de Faisans - Small Patties with Puree of Pheasant.

Bouchees a la Puree de Tetras - Small Patties with Puree of. Grouse.

Bouchees a la Puree de Truffes - Small Patties with Puree of Truffles.

Bouchees a la Puree de Champignons - Small Patties with Puree of Mushrooms.

Bouchees a la Puree de Celeri - Small Patties with Puree of Celery,

Bouchees a la Puree de Chouxfleurs - Small Patties with Puree of Cauliflower.

Vol-au-vents D'huitres A La Poulette - Oyster Patties, Pou-lette Style

Vol-au-Vents de Filet de Sole a la Creme - Creamed Fillets of Sole Patties.

Vol-au-Vents de Volaille aux Truffes - Chicken and Truffles Patties.

Vol-au-Vents de Ris de Veau au Supreme - Creamed Sweetbread Patties.

Vol-au-Vents de Volaille et Ris d'Agneau a la Creme - Pat-ties of Chicken and Lamb Sweetbread in Cream.

Vol-au-vents De Homard A La Newburg - Patties Of Lobster, Newburg Style

Vol-au-vents De Crabes D'huitres A La Maryland - Patties Of Oyster Crabs, Maryland Style

Vol-au-Vents de Crevettes - Patties of Shrimp.

Vol-au-Vents d'Ecrevisses - Patties of Crayfish.

A La Flnanciere - Financier's Style

Mushrooms, truffles, olives, chicken quenelles, cocks' combs and kidneys, sweetbread and foie gras or chicken livers ; brown sauce.

Des Gourmets - Gourmet's Fashion

Chicken truffles, mushrooms and artichokes. Banker's sauce.

A La Rosa Bonheur - Rosa Bonheur Style

Chicken and mushrooms. Banker's sauce.

A la Dauphine - Dauphine Style. Cocks' combs and kidneys in Hollandaise sauce.

A l'Invalide - Invalid's Fashion. Chicken and sweetbread. Banker's sauce.

A la Meyerbeer - Meyerbeer Style. Lamb kidneys, mushrooms and truffles in Madeira sauce.

A La Montglas - Montglas Style

Truffles, mushrooms, smoked beef tongue and chicken. Banker's sauce.

A La Napolitaine - Neapolitan Style

Ham, mushrooms, truffles and cooked macaroni heated in rich veal gravy, blended with tomato sauce.

A la Nesle - Nesle Style. Chicken and chicken quenelles. Veloute cream sauce.

A La Palermitaine - Palermitan Style

Macaroni, breast of partridge or quail, artichoke bottoms and ham heated in rich veal gravy, blended with tomato sauce.

A la Reine - Queen Style. Truffles, mushrooms and chicken. Veloute cream sauce.

A La Royale - Royal Fashion

Foie gras, chicken, mushrooms and sweetbread. Banker's sauce.

A La Richelieu - Richelieu Style

Lamb sweetbread, smoked beef tongue, truffles, mushrooms and chicken quenelles.

Note. - If for a large vol-au-vent, the lamb sweetbreads may be larded and braised, and served on top of the vol-au-vent.

A La Toulousaine - Toulousian Style

Chicken, sweetbread, cocks' combs and kidneys, mushrooms, truffles, chicken quenelles and fat goose liver (foie gras). German sauce.

A La Valencienne - Valencia Style

Mushrooms, chicken, smoked beef tongue and sweet peppers. Veal gravy and tomato sauce blended.

A La Mariniere - Mariner's Style

Shrimps, oysters, lobster, scallops, etc., in white wine sauce with fine herbs.

A la Nantua - Nantua Style. Crayfish tails and truffles; crayfish sauce.

A La Chesapeake - Chesapeake Style

Oysters, celery and oyster crabs in cream sauce with sherry flavor.

A La Comtesse - Countess Fashion

Shrimps and asparagus tips in cream sauce, finished with shrimp butter.