The Delmonico Cook Book: How To Buy Food, How To Cook It, And How To Serve It.

THE DELMONICO COOK BOOK.

How to Buy Food, How to Cook It, and How to Serve It. BY ALESSANDRO FILIPPINI . (25 YEARS CHEF AT DELMONICO’S, NEW YORK). BRENTANO’S London: 430 Strand. NEW YORK. CHICAGO. WASHINGTON. PARIS. [ All Rights Reserved. ] 12s. Nett....

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THE PLEASURES OF THE TABLE.

T he pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number that enjoy the good cheer and luxuries of the table, how few, very few, there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare. “Variety is the spice of life,” but nowhere is it more important, aye, actually necessary, than in the getting up of

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OUR MARKETS.

O ur markets contain an abundant supply of poultry and game of an exceptionally fine quality. For superior and palatable chickens we are recommended to those raised about the creameries of New Jersey. The hand-fed geese and ducks of Rhode Island rival in flavor and delicacy the celebrated Caneton-de-Rouen, while the American turkeys are famous the world over. To give any adequate idea of the quantity of game which comes from the vast feeding-grounds of this country, or to enumerate substantially

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JANUARY.

Live codfish [ Gadus morrhua ]. Haddock [ Melamogramus agle finus ]. Cusk [ Brosmius brosme ]; this belongs to the cod family, and although very little known, is an excellent table fish. Hake [ Phycis chuss ]; this is another of the codfish family, but inferior to any of the other varieties. Halibut [ Hypoglossus vulgaris ]. Small chicken halibut [ Hypoglossus vulgaris ]. Striped bass [ Roccus lineatus ]. Eels [ Arguilla vulgaris ]. Lobsters [ Homarus Americanus ]; very scarce, and in poor condi

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FEBRUARY.

Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep’s-head. Red-fish, or channel bass. Grouper. Red-snapper. White perch [ Roccus Americanus ], from Long Island; one of the best pan-fish that is found in market. Smelts, green, from Maine, Massachusetts, and Rhode Island, and frozen smelts from Canada. During the latter part of the month very choice smel

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MARCH.

Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. Live lobsters. Salmon, from the Columbia River. During the latter part of the month a few fish are received from Nova Scotia, weighing about eight pounds each, and are called Kennebec salmon by the tradesmen, although no salmon are caught either in the Penobscot or Kennebec rivers, Maine, until about the 1st of May. Large flounders [ Pseudopleuronectes Americanus ], suitable for making fillet of sole. Spanish-mackerel. Pompano.

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APRIL.

Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, fresh from Nova Scotia. Flounders. White perch. Fresh mackerel. About the first part of April mackerel make their appearance on our coast, oftentimes in enormous numbers, and are sold in the markets at prices so low as to make them the cheapest food of the season. Spanish-mackerel and pompano are occasionally in the market from Pensacola, Florida. Kingfish [

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MAY.

Codfish during this month is apt to be poor, as no live fish are brought to the New York markets. It is mostly fish caught off Nantucket and repacked in Boston, and from there shipped to New York. Haddock; the same applies to this fish as to the cod. Halibut is in excellent condition this month, both large fish for steaks, and small chicken halibut for dinner fish. Striped bass. Eels. Lobsters. Blackfish [ Teutogo onitis ]. Salmon from Restigouche make their appearance about the 20th of May. Ore

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JUNE.

Codfish may be had, but not in good condition. Haddock may be had, but not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh salmon from the Kennebec and Penobscot rivers, Maine, and from the Restigouche and other rivers in Canada, are very abundant this month, and are to be had at the lowest price during the season, selling oftentimes as low as fifteen cents per pound by the whole fish. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Pompano. Spanish-mackerel. Weakf

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JULY.

Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is a small, sweet pan-fish. Weakfish. Kingfish. Sheep’s-head. Porgies. Sea bass. Bluefish. Moonfish [ Choetodipterus faber ]. This fish is somewhat similar in appearance to the sheep’s-head, and is a very fine boiling or baking fish. Squid. Skate. Brook-trout. Black bass. Green turtle. Crayfish. Prawn

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AUGUST.

Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Restigouche salmon. Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. Spanish-mackerel. Bonito [ Sarda mediterranea ]. This fish is sometimes sold through the country as Spanish-mackerel, but it is a very inferior fish as compared with the Spanish-mackerel. Crevalle [ Caranx hippos ]. This fish is sometimes sold as pompano, but is a very inferior fish, as the pompano is one of the choicest fishes that we have in market. Butt

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SEPTEMBER.

Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from Nova Scotia. During this month the salmon advance very much in price, and with the close of the month fresh salmon caught on the Atlantic coast go out of season. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. During this month the Spanish-mackerel are in their best condition, being fat and of delicate flavor. Cero [ Scomberomorus caballa ]. A large fish, weighing from six to twenty pounds each,

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OCTOBER.

Codfish; during the latter part of this month codfish are brought alive to the market. Haddock. Halibut. Striped bass. Eels. Lobsters. Blackfish. Columbia River salmon commence to come into market at this time. These salmon are what are known as the steel-head variety [ Salmo gardneri ]. They are not as fine flavored nor as much esteemed as those that are called chinooks, which come earlier in the season. Large flounders for fillet of sole. Fresh mackerel. Cero. Spanish-mackerel. Pompano. Weakfi

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NOVEMBER.

Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Salmon. Cusk. Blackfish. Fresh mackerel. Redfish, or spotted bass. Grouper. White perch. Smelts. Red-snapper. Skate. Black bass. Salmon-trout. Whitefish. Yellow Perch. Pickerel. Cisco. Shad. For the past two or three years, during the month of November, shad have been taken off the coast of Massachusetts in the nets along with the mackerel. These shad are large, weighing five pounds each, and are very fat and of excellent flavor. Bluefish

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DECEMBER.

Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Columbia River salmon. Large flounders for fillet of sole. Turbot. These fish are caught in extreme Northern waters. They are somewhat similar in flavor to the chicken halibut, but are black upon both sides. They are of a very peculiar flavor. Tomcods, or frost-fish. A small fish weighing about one-fourth of a pound each; very sweet, and a desirable pan-fish. Cusk. Blackfish. Grouper. Smelts. Mullet [ Mugil albula ]. A Southern fish, swee

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VEGETABLES.

V egetables are grown to such an extent in the South, and also in hot-houses in the North, that we may enjoy, even in the coldest winter weather, nearly every variety. The growing of vegetables in the South for Northern markets received its impetus through an incident which happened in a then well-known resort in New York. A party of gentlemen, among them a steward on one of the Southern steamers, were seated one day in January conversing, when the steward, who was in the habit of bringing mint

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WATER-MELONS AND MUSK-MELONS.

W ater-melons first make their appearance in market about the first of July, and can be had until the middle of October. Unlike the musk-melon, they are of a rather hardy nature, and after the melon has grown on the vine, the changes in temperature, or rain, have little effect on them. The first in market come from Florida, and as the season advances we get them from further North, until New Jersey is reached. More melons are raised in Georgia than in any other State, and of far better quality.

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HOW TO SET A TABLE.

T o set a table seems, perhaps, very easy, but to set it properly and tastily is not such an easy matter. The advice herewith given may prove advantageous to many. Place the table in the centre of the dining-room, under the chandelier, and see to it that it is perfectly steady; that is to say, that there is no danger of its being shaken while the dinner is in progress. Should it not rest firmly, perhaps an old relic, in the shape of a Bland Dollar, could be made serviceable by placing it under o

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HOW TO SERVE MEALS.

N early every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to “dine out.” If you invite your friends to a dinner, you should not wish them to go away dissatisfied. After a varied experience of many years, both in this country and in Europe, the author feels that no apologies are necessary if he endeavors to enlighten our epicures and dinner-givers as to how to arrange and serve a f

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EXPLANATORY NOTE.

While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, “What shall we have for breakfast, luncheon, and dinner?” The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used for any year. New Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here printed; in that

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NEW YEAR’S DAY. Tuesday, January —.

Eggs à l’Aurore, 444 . Boiled Haddock, Cream sauce, 352 , 181 . Lamb Chops, maison d’or, 683 . Potato Croquettes, 997 . Stewed Prunes à la Général Dufour, 1330 . Wheat Cakes, 1184 . Stuffed Deviled Crabs, 370 . Chicken Sauté à la Marengo, 771 . Sweet Potatoes Soufflées, 1010 . Macaroni au Gratin, 955 . Maraschino Pudding, 1134 . Blue Point Oysters, 298 . Haut Sauterne. SOUPS. Cream of Asparagus, 70 . Consommé Royale, 107 . Amontillado. HORS D’ŒUVRE. Radishes, 292 . Olives. Timbales à l’Ecossaise

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SOUPS.

—Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well browned, moisten with three pints of hot white broth ( No. 99 ). Cut three skinned, good-sized, sound, well-washed potatoes into quarters, also three fine, good-sized, sound, red, peeled tomatoes into rather small pieces; put all in the soup. Season with a pinch of salt (the equivalent of a tablespoonfu

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STOCKS, SAUCES, FORCEMEATS, AND GARNISHINGS.

—Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold, use in various sauces, as directed. —Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly cool off, and then use in different sauces, as mentioned. —Re

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HORS D’OEUVRES.

—Cut a blanched throat sweetbread ( No. 601 ) into small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken with half a pint of good béchamel sauce ( No. 154 ), or Allemande sauce ( No. 210 ), and let cook on a slow fire for five minutes, gently tossing meanwhile. Finish by adding half an ounce of crawfish-butter ( No. 150 ); stir well, and it will then be ready to use for the desired garnishing. —Take

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FISH.

—Oysters should be kept in a very cold place before they are opened, and well washed before using, otherwise their appearance will be destroyed. They should, according to the French custom, be opened on the deep shell, so as to better preserve the liquor, then laid on finely chopped ice for a short time—too long destroys their flavor. While they should be kept as cold as possible, they should never be allowed to freeze, therefore they must only be opened shortly before they are needed; for once

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EGGS.

—Boil in a deep saucepan three quarts of water with a heavy pinch of salt and three drops of vinegar. Have easily at hand twelve fresh eggs. When, and only when, the water boils, rapidly but carefully crack six of them, one by one. As success to have them in proper shape and cooked to perfection depends upon how they are handled, special care should be taken to crack them as rapidly as possible, carefully avoiding to break the yolks, and dropping each one right on the spot where the water bubble

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BEEF.

—Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay-leaf; season with a pinch of salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth ( No. 99 ) and ha

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VEAL.

—Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour; drain it well, then lay it in a saucepan; cover with fresh water; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet ( No. 254 ), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three tablespoonfuls of flour, sti

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MUTTON—LAMB.

—Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them slightly with sweet oil, and then either broil or cook them in a sautoire for two minutes on one side only, and lay them aside to get cold. The chops should always be cooked for two minutes as above mentioned, after the garnishing has been prepared. —Peel two small, sound, white onions, mince them very fine, place them in a pan with boiling water for five minutes to preven

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PORK.

—Take six black sausages (or blood pudding); make four light incisions on each side of them with a knife, then broil them for five minutes on each side. Neatly arrange a pint of mashed potatoes ( No. 998 ) on a hot dish; nicely dress the sausages over, and serve. They also may be baked in a pan in the hot oven for ten minutes. —Thoroughly clean the interior of a small, tender, suckling pig (reserving the liver); drain it well. Season the interior with two pinches of salt, one good pinch of peppe

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POULTRY.

—Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table. —Procure two very fin

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GAME.

—Cut out the desired number of canapés from a loaf of American bread (a stale one is preferable) one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird easily when sending to the table. Spread a little butter over them, place on a tin plate; then brown in the hot oven until they obtain a good golden color. Remove from out the oven, arrange them on a hot dish, and they will be ready to serve

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VEGETABLES.

—Take three large, fine, sound French artichokes, parboil them for three minutes, drain, and pare the tips as well as the bottoms. Remove the chokes with a vegetable-scoop. Place them in a saucepan, with a medium-sized, sliced carrot, one sound, sliced onion, and a tablespoonful of good butter. Season the artichokes with a pinch of salt only. Cut up very fine one peeled, sound shallot, and place it in a separate pan with a tablespoonful of butter, and cook it for three minutes, being careful not

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SALADS.

—Pare well a good-sized carrot and a good-sized turnip; cut them with a vegetable-scoop, and cook them in separate salted waters; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then place them in a salad-bowl, dome-shaped. Cut two good-sized truffles into julienne-shaped pieces; keep them apart, and cut up six mushrooms the same way, also the breast of a cooked, medium-sized chicken, cut likewise. Cover the vegetables with a cluster of the truffles, the same of the mushrooms, a

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DESSERTS: PASTRY, JELLIES, ICES, PRESERVES, ETC.

—Have ready one pound of flour, one pound of fresh butter, one pint of ice-water, and a saltspoonful of salt. If the butter be salted instead of fresh, no salt is necessary, but wash the butter well before using it. Put the flour on the table, make a hollow space in the centre, then put in it one ounce of the butter, adding the pint of ice-water and the salt, and mix the whole well together, incorporating it gradually. Put it aside in a cool place for five minutes. Have ready the remaining fifte

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SUPPLEMENT.

—Select three fine, fresh lobsters, each weighing two pounds; boil them in salted water for ten minutes, then take them out and put to cool for eighteen minutes. Pick out all the meat, leaving the main body-shells intact for further use. Mince up the tail-parts, coral, and claws into pieces a quarter of an inch thick by three quarters of an inch wide. Put a sautoire containing half an ounce of fresh butter on the hot stove; chop up very fine one good-sized, sound shallot, add it to the butter in

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Chickens.

—Lay the roasted chicken (of three to four pounds) on its side. Stick your fork into the leg and lift it up, meanwhile holding down firmly the rest of the chicken. Then cut through the joint on the back; pressing the joint between the leg and second joint, cut through. Stick your fork into the wing so as not to interfere with the knife; cut through the joint and loosen the meat surrounding it; pull down with the fork and press firmly on the carcass with the knife. If done carefully, you can pull

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Turkey.

—Cut away the leg the same as with a chicken. The leg of a turkey being larger than that of a chicken, it would be advisable to cut into slices the leg and second joint. After the leg is cut off, stick your fork into the breast-bone; hold the fork firmly with the left hand; then, with the sharp knife in your right hand, starting from the outside of the breast, proceed to cut, carefully, thin slices, until you reach the bone. Then turn, and proceed the same as before. Serve each person with a pie

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Partridges.

—In America only the breasts of the birds are generally eaten, the legs being strong and bitter. Stick your fork straight into the breast-bone; cut one slice from the outside breast; then cut close alongside of the breast-bone and around the wing, carefully pushing all the meat from off both breasts, one after the other....

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Grouse.

—The grouse is generally carved the same way as the partridge....

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Canvas-back Duck.

—The “King of Birds.”—The breast only is carved, served, and eaten. Stick the fork straight and firmly into the middle of the breast-bone. Commence from the neck down to the back, straight to the back-bone, and around the back; then from the point of starting, around the collar-bone. Cut the joint from off the wing. Commence cutting again from the point of starting; carefully and gently carving off the whole breast, so that no meat remains. Proceed precisely the same with the other side. When fi

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Steak.

—Sirloin steak can be carved in various ways—crosswise, lengthwise, in small or large pieces, as desired. When serving, the cut part should always be laid uppermost. I would suggest, though, carving it diagonally into six fine, even slices, till you reach the fat part. When carved this way it makes it look inviting, and has a beautiful effect. Always place a small piece of the fat on each plate when serving....

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Tenderloin, or Fillet.

—Fillet is carved straight, in as many pieces as desired, but when serving, the cut part should always be served the same as the sirloin, uppermost....

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Roast Beef.

—As soon as the rib-beef is roasted to perfection, as mentioned in No. 527 , remove it from the hot oven, place it always on a hot dish, with the rib-bones downward; should it be crusty on top, cut off just a little from the surface, which is generally so hard that often it is an impediment in cutting the slices to the desired perfection. Stick in the fork-tines lengthwise, on top of the roast, near the edge, in a slanting manner, so as to avoid pricking the lean part of the roast and the result

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Roasted Leg of Mutton.

—If practicable, when carving a leg of mutton a patent handle should be adjusted to the end bone, which would be a substitute for the fork, and an avoidance of soiling the hands at the same time. Begin carving small, thin, even slices, about quarter of an inch in thickness, straight or diagonally down to the bone, till you come to the end bone, then lengthwise underneath to the end. On account of the much thinner meat on the other side of the leg, carve it diagonally, and serve one piece from ea

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Roasted Leg of Lamb.

—Is to be carved exactly the same as the leg of mutton....

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SERVICE A LA FRANÇAISE.

Banquet d’Adieu Offert à Mons. l’Amiral Reajneaud, Le 16 Novembre, 1863. Delmonico....

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HONNEUR AUX ENFANTS DE LA FRANCE.

Banquet d’Adieu Offert à Mons. l’Amiral Reajneaud, Le 16 Novembre, 1863. Delmonico....

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BALL IN HONOR OF HIS ROYAL HIGHNESS THE PRINCE OF WALES, NEW YORK, OCTOBER 12, 1860.

MENU. Consommé de Volaille. Huîtres à la Poulette. Saumon. Truites. Au Beurre de Montpelier. Filets de Bœuf à la Bellevue. Pâtés de Gibiers à la Moderne. Pains de Lièvres Anglais Historiés. Galantines de Dindes à la Royale. Cochons de Lait à la Parisienne. Terrines de Nérac aux Truffes. Jambons de Westphalie à la Gendarme. Longes de Boeuf à l’Ecarlate. Mayonnaises de Volailles. Salades d’Homards à la Russe. Grouse. Bécassines. Bécasses. Faisans. Gélées au Madère. Crêmes Françaises. Petit

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DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY President Johnson, IN HONOR OF His Visit to the City, Wednesday, August 29, 1866.

Menu. Consommé à la Chatelaine. Bisque aux Quenelles. Variés. Timbales de Gibier à la Vénitienne. Variés. Saumon à la Livonienne. Paupiettes de Kingfish à la Villeroi. Selle d’Agneau aux Concombres. Filet de Bœuf à la Pocahontas. Suprêmes de volaille à la Dauphine. Ballotins de Pigeons à la Lucullus. Filets de Canetons à la Tyrolienne. Côtelettes à la Maréchale. Ris de Veau à la Montgomery. Boudins à la Richelieu. A la Dunderberg. Bécasses Bardées. Ortolans Farcis. Petit Pois. Aubergin

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City of Melbourne INAUGURATION DINNER TO THE Right Worshipful the Mayor, SAMUEL AMESS, Esq., 9th November, 1869.

Bill of Fare. Boiled Turkeys, Financier Sauce. Roast Turkeys à l’Alderman. Hams Braised à la Gelée. Roast Ducklings. Roast Fowls. Tongues Garnis des Légumes. Boiled Chickens, Celery Sauce. Roast Goslings, Gooseberry Sauce. Roast Quarters of Lamb. Pigeon Pies. Saddles of Mutton. Roast Guinea Fowls. Les Petites Pâtes aux Huîtres. Les Karry de Volaille. Les Chartreuses des Légumes. Filets de Poulets à l’Ecarlate. Côtelettes d’Agneau aux Petits Pois. Vol-au-Vent au Ris de Veau aux Truffes. Croquet

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Dinner Given by Sir Morton Peto, —AT— DELMONICO’S, OCTOBER 30, 1865.

Menu....

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COMPLIMENTARY BANQUET —TO— GENERAL LATHAM, Late Consul for the United States of America, CRITERION HOTEL, 12TH OCTOBER, 1869.

Roederer’s, Moet’s, and Cliquot’s Champagne. D. &amp; J. Squat Hock. Claret. Sherry. Port. Bill of Fare. Mock Turtle. White Oyster. Spring. Snapper. Murray Cod. Fillet of Whiting. Boiled Turkeys, Oyster sauce. Boiled Fowls and Celery sauce. Roast Geese. Roast Saddles of Mutton. Pigeon Pies. Hams, Garnished. Roast Turkeys and Sausages. Roast Fowls en Cresson. Roast Ducks. Roast Quarters of Lamb. Raised Chicken Pies. Tongues, Garnished. Ris de Veau à la Sultan. Côtelettes de Mouton au To

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BALL. NOVEMBER 5, 1863, AT THE ACADEMY OF MUSIC. RUSSIAN FLEET.

Rear-Admiral Lessoffsky, Russian flag-ship Alexander Weosky , 51 guns. Capt. Kopytor, Russian screw frigate Peresvat , 48 guns. Capt. Bontakoff, Russian screw frigate Osliaba , 33 guns. Capt. Lund (or Lurd), Russian screw sloop Vitioz , 77 guns. Capt. Kremer, Russian screw sloop Variag , 17 guns. Menu. Huîtres à la poulette. Huîtres en marinade. Bouchées de gibier. Canapés de filets d’ortolans. Snit-mitch à la Russe. Saumons au beurre de Montpelier. Filets de bœuf à la Mazarin. Galantine de coch

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DÉJEÛNER DONNÉ PAR MME. JAMES GORDON BENNETT, LE 3 DECEMBRE, 1861.

Saumon à la Impériale. Truite à la Régence. Croquettes de Pommes de terre. Petits pâtés à la Parisienne. Salade d’anchois, olives, sardines. Raisins. Oranges. Pommes. Compote de Pommes à la Portugaise. Poires. Raisins. Oranges. Pommes. Compote de Pommes à la Portugaise. Poires....

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ORANGE BOVEN. ANNIVERSARY DINNER OF THE ST. NICHOLAS SOCIETY, AT THE ASTOR HOUSE, DECEMBER 6, 1852.

Green Turtle. Macaroni with Cheese. Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce. Turkeys, Giblet sauce. Capons, Truffle sauce. Ham, Cherry-wine sauce. Beef, with Croquettes of Potatoes. Venison, with Currant Jelly. Partridges, with Sour Krout. Leg of Mutton, Dutch Style. Leg of Pork, with Cabbage. Turkey, with Oysters. Leg of Veal with Mushrooms. Chicken Pot-pie, Farmer’s style. Olives. Pickles. Anchovies. Sardines. Broiled Quails with Green Peas. Lamb Chops with Mashe

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MENU FROM Central Africa.

Through the courtesy of a gentleman who has for many years lived in Central Africa, and who has brought with him a young prince, son of one of the powerful chiefs of the Baaili tribe, to be educated in this country, the author is enabled to illustrate the habits and customs now in vogue in the Royal Kitchen there. As a rule, there is only one principal meal, which is eaten in the early part of the evening. It mostly consists of parrot-soup, roasted or stewed monkeys, alligator eggs (also well li

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Hongkong Menu. China.

As to the Chinese, at their formal dinners or feasts no menus are used. The bill of fare consists of an interminable list of dishes, and which has been arranged by the author in the form of a menu card. The tables are laden with such dishes as shark-fins, bêche-de-mer fish, fish-soup, chicken-soup, duck-soup, rice, rice, rice, and tea, tea, tea, and tea; not forgetting the edible birds’ nests, candies, and cakes. One’s appetite is almost taken away on entering a Chinese house at which a banquet

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Yokohama Menu. Japan.

A most delicious sauce, called “Shoyu,” which is the basis of Worcestershire sauce, is also used to give spice to the food. Throughout the repast the guests are served from time to time with “Saki,” a pale liquor made from rice, and which tastes very much like sherry. It is served hot, and is a most insinuating tipple. In a large party you are expected to exchange cups and drink with every one present. The result is that, in nine cases out of ten, you leave the house just a “wee bit fu’,” as the

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Corea Menu.

In Corea Chinese fashions are very closely followed. Greasy messes and appetite-destroying smells are their most characteristic features. The food is always conveyed to the mouth by the aid of “chop sticks,” and during the progress of a meal the mind becomes catered to by an animated conversation....

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Kanaka Menu. Hawaiian Islands.

Broiled Taro. Chili Peppers. Small Onions. Raw Liver. Roast Pig. Roast Fish. Stewed Taro. Sweet Potatoes. Kono Coffee. Ookulian (pronounced O-ku-le-on). Hawaiian Pipe of Friendship. Sweet Potatoes. Kono Coffee. Ookulian (pronounced O-ku-le-on). Hawaiian Pipe of Friendship. Among the Kanakas, the food eaten for breakfast, luncheon, and dinner is about the same, and consists chiefly of the native dish called “POI,” which is eaten whenever they (the Kanakas) are hungry. “POI” is made from a root ca

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A WORD OF EXPLANATION.

A word or two in regard to the uses for which this work has been especially designed might not be amiss. It has been the aim of the author to reach the private family rather than the hotel or restaurant. Each recipe as given is intended to be amply sufficient for six (6) persons. A larger or smaller number can easily be provided for, simply by increasing or diminishing, proportionately, the different ingredients. For instance: In providing for three persons, take one-half the quantity that is ne

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TABLE ETIQUETTE.

When a dinner is given to near relatives, or very old acquaintances, table etiquette is not so rigorously observed as when a distinguished or specially invited guest, or guests, are entertained. At every dinner given to invited guests the host presides. His place is at the head of the table. As every long table has two ends, the head is usually distinguished as the end nearest the window side, or opposite the main entrance to the dining-room. The principal guest occupies the seat to the right of

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EGGS.

—Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them—seeing that the white is intact—then keep them in a little warm consommé or water. Have a quart of hot purée of chestnuts ( No. 131 ), place it in the pastry-bag ( No. 1079 ), in which you previously slide down a fancy tube (No. 3),

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FISH.

—Procure two fine, fresh, medium-sized soles. Cut them straight on the back bone—commencing from the head right down to the tail. Carefully remove both fillets on the back with a sharp knife, turn them over, and do the same; make a light incision with a knife at the tail part—sufficiently large to get hold of with the thumb and forefinger—having in the right hand a keen knife placed flat under the fillet; carefully pull the skin with the left hand, holding the knife firmly and flatly, then proce

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VEGETABLES.

—Neatly peel six fine, sound, not too ripe yellow bananas, cut each one in halves, crosswise, place them on a dish. Have a well-prepared batter as for No. 1190 ; gently and carefully roll them in the batter one by one, so as to keep them in their original form. Place them in very hot fat, and fry for ten minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a hot dish with a folded napkin, and serve. —Select six very firm, sound, red bananas; carefully peel them, cut each one int

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BREAD.

—Sift on a table four pounds of the best flour procurable, transfer two pounds of it into a bowl of the capacity to hold ten quarts. Make a hollow space in the centre of the flour in the bowl, then put in it one ounce of compressed yeast, pour in one pint of lukewarm water, then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter; gradually incorporate the flour for five minutes, then sharply knead the whole for five minutes. Fully cover the bowl with a napkin,

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BEEF.

—Procure two pounds of fine rump part of beef, pare off all the fat, then place it in a Salisbury chopping machine and chop it until very fine; remove from the machine, put it on a table, discard all the sinews, then season with a pinch of salt (a tablespoonful), half a pinch of pepper (a heaped teaspoonful), thoroughly knead all together, then make six balls of equal size. Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll each steak in the sweet-oil, then place them on the b

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LAMB.

—Have six fine, nicely pared French lamb chops; place on a dish, mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish. Take two ounces of raw, lean lamb; place it in the mortar. Season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper; thoroughly pound it, add the whites of two eggs, thoroughly mix together, then add very gradually one gill of sweet cream, continually mixing while adding it

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VEAL.

—Blanch six medium-sized fine heart sweetbreads as in No. 601 , lard the surface of each; place in a sautoire one sliced carrot, one sliced onion, one sprig of thyme, one bay-leaf, six whole peppers, and a small piece of rind of pork; arrange the breads over, place on the hot range for three minutes; then add a gill of white broth ( No. 99 ), let come to a boil, then cover them with a well-buttered paper, and place them in a moderate oven to cook for twenty-five minutes. While the breads are coo

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SOUPS AND STOCKS.

—Neatly peel three medium-sized, sound onions, then slice them nicely, and place them at the bottom of a saucepan large enough to hold half a gallon; lay over the onions a layer of fat bacon cut in slices a quarter of an inch thick. Slice three medium-sized, fine, sound carrots, and place them over the bacon, as a third layer. Over all this place a tablespoonful of salt, one sprig of thyme, six whole peppers, four cloves, one branch of parsley, and one sprig of sweet marjoram. Upon this lay two

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POULTRY.

—Procure a fine, medium-sized spring turkey from four to five pounds. Singe, draw, wash the inside and wipe well; split it right in half, down the back only, open it, crack the bones in the legs between the first and second joints; nicely flatten it. Season with a tablespoonful of salt and a teaspoonful of pepper, lightly oil it on both sides; place it in a double broiler, and broil on a moderate fire for fifteen minutes on the bone side, and five minutes only on the skin side. Dilute in a bowl

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GAME.

—Have six fine, fresh, fat woodcocks; pick well, remove the entrails, place the hearts and livers on a plate, then remove the skin from the neck and head of each, and with a keen knife pick out the eyes. Cut the heads and necks right close to the body, lay them on a plate. Cut out two very thin slices of truffle, then with a tube, the same size of the eyes, cut out twelve pieces; insert one piece in each eye of the heads, and lay them on a dish for further action. Now with a small, sharp knife m

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SAUCES.

—Have in a saucepan on the range one tablespoonful of butter, one green pepper, and one sound onion, chopped very fine; let slowly simmer for three minutes without browning, then add a heaped teaspoonful of flour, continually mix while cooking for three minutes; then add six fine, sound, red, peeled tomatoes, cut into quarters, also a gill of white broth ( No. 99 ), mix well together with a wooden spoon. Season with a tablespoonful of salt and just one drop of tabasco sauce. Cook slowly for thir

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DESSERTS.

—Place in a vessel six ounces of powdered sugar, grate in the rind of a medium-sized, sound, juicy lemon, adding three ounces of vanilla chocolate and the yolks of six eggs (pouring the whites in a copper basin for further action), and with the spatula thoroughly mix the ingredients in the vessel for ten minutes. Beat up the whites to a stiff froth with the wire whip, and then immediately add them to the other ingredients; gently mix the whole together for five minutes. Add now ten ounces of wel

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STANDARD PUBLICATIONS ISSUED BY Charles L. Webster & Co. 3 EAST 14th STREET, NEW YORK.

Personal Memoirs of U. S. Grant. —In two octavo volumes. Two steel portraits by Marshall and by Ritchie. Two etchings. Numerous maps, plans, and fac-similes of handwriting. In cloth, plain edges, $7.00 per set of two volumes. McClellan’s Own Story. —In one royal octavo volume of about 700 pages. Illustrated with steel-plate portrait and numerous fine wood-cuts. Engraved from photographs taken during the war, and from sketches drawn on the field of battle by A. R. Waud, the great war artist, who

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