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PREFACE.
PREFACE.
A T the request of several persons of distinction, who have visited the Reform Club,—particularly the ladies, to whom I have always made it a rule never to refuse anything in my power, for indeed it must have been the fair sex who have had the majority in this domestic argument to gain this gastronomical election,—Why do you not write and publish a Cookery-book? was a question continually put to me. For a considerable time this scientific word caused a thrill of horror to pervade my frame, and b
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PREFACE TO THE FOURTH EDITION.
PREFACE TO THE FOURTH EDITION.
T HE sale of three editions of the Gastronomic Regenerator in less than nine months, is so gratifying to my feelings, that I should be wanting in courtesy, were I not publicly to express, at this present moment, how grateful I am for the very flattering testimonials I have been honoured with by the press, through whom I have received such great encouragement from the public, who so handsomely repaid the laborious work which I have devoted to the gastronomic art. In this the Fourth Edition, I hav
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IMPORTANT. DESCRIPTION OF THE COMPOSITION OF THIS WORK.
IMPORTANT. DESCRIPTION OF THE COMPOSITION OF THIS WORK.
To sustain and deserve the title of “Gastronomic Regenerator,” nothing but an entire change from the system of any other publication on the art of Cookery would be admissible, it is now in the hands of my readers to judge for themselves, and to stamp its character according to its merits, either as an original or a copy; to avoid the last, however, I have closely studied to introduce the greatest novelty in every department, and have entirely omitted all unnecessary confusion, which, in many pre
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DIRECTIONS FOR CARVING.
DIRECTIONS FOR CARVING.
By the simple process which I have effected for the jointing of game or small poultry, with a long pointed pair of scissors, separating the sinews which join the wings to the breast, making the incision as small as possible, and also jointing the legs, by passing your finger between the skin and the flesh, pressing the legs over the breast with the left hand, the separation of the joints may be easily effected and having thus detached the four principal parts, the carving, when roasted, will be
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ANOTHER SUCCESSFUL WAY.
ANOTHER SUCCESSFUL WAY.
When I am called to carve a haunch of venison for eighteen or twenty I proceed as follows: I take off the flat bone, previous to roasting, at the back of the loin, and pass the knife from the knuckle all along the lower part of the flap, which is left about two inches wide; I then begin to cut in a slanting direction, as the drawing represents, from the beginning of the loin, through the leg as far as the knuckle, without reserving a well for gravy, and in fact I have found it to be better, as e
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SADDLEBACK OF VENISON.
SADDLEBACK OF VENISON.
Having made a trial with Mr. Grove of Charing Cross of cutting a buck to produce a saddleback of venison, as I have done of mutton (page 644), we succeeded remarkably well, and obtained a most splendid joint that ever could be placed before an epicure; but if cannot be generally adopted, except in the country, where gentlemen keep their own park of deer, as we found it interfered with both legs, which look like legs of mutton, and deprived them of the best part of the fat, which cannot be dispen
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CARVING OF POULTRY.
CARVING OF POULTRY.
A fowl which has been prepared with the Tendon Separator before roasting, can produce afterwards ten very inviting pieces, suitable to the fancy of as many guests. In the first place you take a carving fork, which you stick in the breast, between figs. 5 and 6, then you give a cut at the fillet, beginning at 1 down to 2, where you make the point of the knife cut through the joint of the wing, which by twisting a little will easily come asunder. The same operation is done from 3 to 4; and without
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THE TENDON SEPARATOR
THE TENDON SEPARATOR
Is represented shut when done with, by merely slipping the brass ring to keep the spring in its place, and open when in the act of being used; the straight part of the handle, with the ring, resting in the palm of the hand between the thumb and the fore-finger. When about separating the tendons and otherwise dividing other parts of your fowl or bird, you begin by turning the skin over the wings and cutting the tendons (No. 1, p. xxiv) in each of the joints; and then by taking hold of that part c
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DIRECTIONS FOR LARDING.
DIRECTIONS FOR LARDING.
My motive for introducing the directions for larding at the commencement of this work, is to give it the importance which it deserves, it having in all former works been generally omitted, or lost amongst a multitude of receipts, which has made me desirous of placing it in a conspicuous place, in the hope that many families in the middle classes of society may be able to partake of that very inexpensive luxury. Nothing but experience and practice would enable a person to lard well, I have, there
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MEAT AND POULTRY.
MEAT AND POULTRY.
A FEW THINGS I OBJECT TO, THAT IS, NOT TO USE IN COOKERY COMESTIBLES WHEN OUT OF, OR BEFORE, THEIR PROPER SEASON. For Butcher’s Meat, see page 637, Kitchen at Home. In Poultry. I never use turkeys before Michaelmas, and not after the latter end of March. Ditto turkey poults before the end of June, and not after September. Capons, poulardes, pullets, and fowls, I use all the year round. I begin about March with the spring chickens, till the beginning of July. Geese are in season almost all the ye
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FISH.
FISH.
For the last few years there has been quite an alteration in the seasons for these golden and silvery inhabitants of the deep. Except the Cod-fish, which come in September, and by strictness of rule must disappear in March, the season for all other sea-fish becomes a puzzle; but the method I follow during the season is as follows: Crimped Gloucester is plentiful in June and part of July, but it may be procured almost all the year round. Common Salmon from March to July. Salmon Peale from June to
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VEGETABLES AND FRUIT.
VEGETABLES AND FRUIT.
The seasons for these delicacies are the principal guide for the epicure; but though either can be obtained by artificial means at a great expense, they do not repay in flavour their exorbitant price....
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HOW EVERYTHING SHOULD BE IN COOKING.
HOW EVERYTHING SHOULD BE IN COOKING.
All clear soup must not be too strong of meat, and must be of a light brown, sherry, or straw colour. All white or brown thick soups must be rather thinnish, lightly adhering to the back of the spoon. All purées must adhere little more to the back of the spoon. Any Italian paste must be very clear, rather strong, and the colour of pale sherry. All kinds of fish sauce should be thicker for boiled fish than for broiled or fried. Brown sauce should be a little thinnish and the colour of a horse-che
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BRAISED ROAST TURKEY, CAPON, OR FOWL.
BRAISED ROAST TURKEY, CAPON, OR FOWL.
Peel and wash two onions, one carrot, one turnip, cut them in thin slices, also a little celery, a bunch of parsley, two bay-leaves, lay three sheets of paper on the table, spread your vegetables, and pour over them two or three tablespoonfuls of oil; have your turkey, or poularde, trussed the same as for boiling; cover the breast with thin slices of bacon, and lay the back of the bird on the vegetables; cut a few slices of lemon, which you lay on the breast to keep it white, tie the paper round
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Ris de Veau aux Pistaches à la Dr. Roots.
Ris de Veau aux Pistaches à la Dr. Roots.
Take three fine sweetbreads, clean them well with milk and water, in order to make them as white as possible; do them gradually in a stewpan with good white gravy, some onion, carrot, and celery, with a little mace; then stuff them well with pistachio nuts nicely bruised; put them “en papillote” (that is, to oil or butter a piece of paper, which you fasten round by twisting it along the edge) and give them a nice wholesome colour; they will require from twenty to twenty-five minutes to bring the
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Potage froid, ou Salade à la Dr. Roots.
Potage froid, ou Salade à la Dr. Roots.
Make some very good and highly-flavoured calf’s-head soup, with a good abundance of egg and forcemeat balls, and some sausage-meat introduced therein; the pieces of calf’s-head should not be cut larger than an inch square. When this soup is properly prepared and ripe, pour it into several milkpans, to the depth of about two inches; let it stand in this way to cool and stiffen, for the next day’s use. Dress a nice light salad of mustard and cress, with endive and a slight sprinkle of well-cut cel
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THE GRAVY.
THE GRAVY.
N. B.—The Swan must not be skinned....
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ANOTHER RECEIPT.
ANOTHER RECEIPT.
Take two pounds of rump steak, chop it fine, season well with spice, a piece of onion, or eschalot, and butter. Rub the breast both inside and outside with beaten cloves, then stuff with the above, taking care to sew the bird up carefully, and to tie it very tightly on the spit, so that the gravy may not escape. Inclose the breast of the swan in a meal-paste, after which cover the whole bird with paper well greased with beef dripping. About a quarter of an hour before the bird is taken up, remov
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THE GRAVY.
THE GRAVY.
Take the giblets and a piece of beef, with a pint of port wine, and make a good gravy. Pour some of this through the body of the swan when dished. Some red currant jelly and port wine should be made hot and served up likewise. N. B.—The swan is not to be skinned....
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Cock a Leekie à la Wemyss.
Cock a Leekie à la Wemyss.
To some good stock made the previous night from an old fowl, or of veal, add three pounds of the white part of the leeks, and let the whole boil slowly for three hours, then add a skinned fowl (old or young), cut into neat pieces, and three dozen of good prunes. Let all simmer together for one hour longer. Season with salt and white pepper, and you will have good cock a leekie. N. B.—In frost the leeks require less boiling....
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CADEAU FOR CHRISTMAS.
CADEAU FOR CHRISTMAS.
This very seasonable novelty originated with M. Soyer, “the Gastronomic Regenerator,” of the Reform Club; and, like everything which emanates from his inventive brain, is distinguished by its taste and utility. This is, indeed, a picturesque mode of keeping game, so as to make them ornamental until they become useful—at table. The lovers of “still life” pictures cannot but admire this “ Bouquet ;” and it is not unworthy of our painters’ attention. The several articles of game, &c., are s
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OLIVE-BRANCH BETWEEN FRANCE AND ENGLAND.
OLIVE-BRANCH BETWEEN FRANCE AND ENGLAND.
A present extraordinary to the King and Queen of the French was forwarded from London to Paris on the 21st of December by the well-known Gastronomic Regenerator, M. Soyer, of the Reform Club, and was presented to their Majesties on the 24th, in the morning, at the Palace of the Tuileries. Their Majesties were so delighted with the novelty and elegance of the composition, that after a long examination the King ordered it to be carried to the apartments of her Majesty the Queen of the Belgians, wh
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THE GASTRONOMIC REGENERATOR.
THE GASTRONOMIC REGENERATOR.
T HE first eight sauces are what we term Foundation sauces; but to facilitate and simplify the making of all kinds of made dishes, I have throughout this work principally referred to the Brown Sauce (No. 1), and the White Sauce (No. 7), which are the two sauces I daily and principally use. The others are of course very good, and sometimes necessary; but being more complicated, I would recommend that they be left to culinary artists, who can easily surmount this difficulty. The two above-mentione
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No. 1. Brown Sauce.
No. 1. Brown Sauce.
Put a quarter of a pound of butter in a large thick-bottomed stewpan, rub it all over the bottom, then peel and cut ten large onions in halves, with which cover the bottom; then take two pounds of lean ham cut into slices, which lay over the onions; having ready cut in large slices twenty pounds of leg of beef and veal, put it over the ham, and place the stewpan over a sharp fire; let it remain a quarter of an hour, then with a large wooden spoon move the whole mass round, but keeping the onions
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No. 2. Espagnole Sauce.
No. 2. Espagnole Sauce.
Put half a pound of butter into a large thick-bottomed stewpan, and cover the bottom with good slices of ham about a quarter of an inch in thickness; then cut up two legs of veal into as large slices as possible, (having twenty pounds of meat,) but reserving the nut, or noix, for flanks or entrées, (see No. 565;) put the meat without any of the bone into the stewpan, which set upon a moderate fire for twenty minutes, then shake it round, to prevent the ham sticking to the bottom; cover it over q
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No. 3. Brown Sauce from all sorts of meat.
No. 3. Brown Sauce from all sorts of meat.
Knowing by experience the difficulty of getting meat for stock in the country, especially veal, I will, for the convenience of families, give a receipt for brown sauce, to be made from rabbits, poultry, trimmings of mutton, beef, pork, or even venison; (but to every ten pounds of meat required, use twelve, as it is not so succulent as beef or veal.) In Scotland I was compelled to use venison even for beef -tea; this may appear rather strange, but it is no less true; for although the wealth of my
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No. 4. For thickening Brown Sauce without making a roux.
No. 4. For thickening Brown Sauce without making a roux.
Make your stock as directed in either of the three last receipts, (according to circumstances;) if sixteen quarts, bake two pounds of the best flour in a moderate oven, without letting it brown; sift it, and when quite cold mix it into a thin paste with two quarts of cold stock; mix it by degrees, getting it as smooth as possible; have the stock for your sauce boiling in a stewpan upon the fire, into which pour in the paste, keeping it stirred until it boils; then set it at the corner of the sto
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No. 5. Velouté.
No. 5. Velouté.
This sauce has stood for a century as a foundation sauce in the highest class of cookery, and may be admired for its utility, and the delicacy of its flavour; but I have avoided referring to it in almost every receipt on account of the expense attached to it and its tedious fabrication. According to the old system, it requires two days to complete it; one for the simmering of the stock, and the other for the sauce. I have here, however, succeeded in simplifying it, by which the aroma of its comp
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No. 6. Velouté, a plainer way.
No. 6. Velouté, a plainer way.
Well oil the bottom of a thick stewpan; cut twelve pounds of veal in dice, (lamb trimmings or rabbits may be used with it,) and two pounds of lean ham also cut in dice; put the whole into the stewpan with three onions, a carrot, four cloves, a blade of mace, half a grated nutmeg, and a bunch of parsley, four sprigs of thyme, and two bay-leaves; pour in a pint of water, and set it over a sharp fire, stirring it round occasionally, (the fire should be sharp at first, but very slow at the finish,)
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No. 7. Veal Stock, White Sauce, or Bechamel.
No. 7. Veal Stock, White Sauce, or Bechamel.
Cut twelve pounds of knuckles of veal into large dice, with two pounds of lean ham; well butter the bottom of a large stewpan, into which put the meat, (some of the bones of the knuckles may be included in the weight of the meat, but not much,) with three large onions, one carrot, a blade of mace, four cloves, and a bunch of parsley, two sprigs of thyme, and two bay-leaves; pour in half a pint of water, and place the stewpan over a sharp fire, stirring it occasionally, until the bottom is covere
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No. 8. Sauce Allemande; (or German Sauce blanche.)
No. 8. Sauce Allemande; (or German Sauce blanche.)
Is made from either of the three foregoing sauces. Put three quarts in a stewpan, which place over a sharp fire; reduce it to one third, keeping it stirred the whole time, it will then be very thick; have the yolks of six eggs in a convenient sized basin; mix the sauce with them by degrees, and turn it again into the stewpan; stir it again over the fire until the yolks are quite done, which will take about five minutes; have three pints of stock reserved from the original sauce, with which mix i
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No. 9. Demi-Glace.
No. 9. Demi-Glace.
Put two quarts of brown sauce (No. 1) into a stewpan with one quart of consommé (No. 134), one ounce of glaze, four tablespoonfuls of tomate sauce (No. 37), place it over the fire, and when boiling place it at the corner, let it simmer very fast, skim it well, and reduce it to a clear light glaze, with sufficient consistence to adhere lightly to the back of the spoon; then put it by in a basin, and use it where directed. All thin sauces are or will become very much in vogue; they invigorate the
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No. 10. Sauce au jus d’Estragon.
No. 10. Sauce au jus d’Estragon.
Put two spoonfuls of common vinegar into a stewpan, place it over the fire, and when boiling add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), add a quarter of a teaspoonful of powdered sugar, place it over the fire and let it reduce very fast until it adheres lightly to the back of the spoon, then add thirty fresh leaves of tarragon, let it just boil up and it is ready for use. Do not make it too long before you require to use it, or the tarragon would spoil the appea
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No. 11. Jus d’Estragon clair.
No. 11. Jus d’Estragon clair.
Put two tablespoonfuls of common vinegar into a stewpan with a piece of glaze the size of a walnut; place it over the fire, let it boil, then add a quart of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), reduce it to half, season with a little sugar and pepper, finish with leaves of tarragon, as in the last....
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No. 12. Sauce au jus de Tomates.
No. 12. Sauce au jus de Tomates.
Put an onion in slices into a stewpan with two sprigs of thyme, one bay-leaf, half a blade of mace, one clove, four sprigs of parsley, two ounces of lean ham, and one ounce of butter; stir them round over a slow fire until becoming rather brown, then add a spoonful of Chili vinegar, ten of demi-glace (No. 9), and ten of consommé (No. 134), boil altogether about ten minutes, skim it, then add ten spoonfuls of very bright preserved tomates, half a teaspoonful of sugar, and a very little scraped ga
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No. 13. Sauce au jus de Champignons.
No. 13. Sauce au jus de Champignons.
Put eighteen spoonfuls of demi-glace, (No. 9), into a stewpan with six of consommé (No. 134), and a little sugar; place it upon the fire and reduce it to a clear light demi-glaze; skim it well, then have chopped six good fresh mushrooms, throw them into the sauce, boil them ten minutes, then rub them through a tammie; put it again into a stewpan, warm it, but do not let it boil; after you have passed it, if made in the morning, warm it in your bain marie when required....
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No. 14. Sauce demi-provençale.
No. 14. Sauce demi-provençale.
Put eighteen spoonfuls of demi-glace (No. 9) into a stewpan with sixteen of consommé (No. 134), place it over a sharp fire, reduce it to two thirds, skim it, scrape half a clove of garlic with a knife, and put it into the sauce with a little sugar, boil it again two minutes, and it is ready for use....
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No. 15. Sauce au jus piquant.
No. 15. Sauce au jus piquant.
Put two spoonfuls of chopped eschalots into a stewpan with three of vinegar; reduce it to half over the fire, then add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), boil it about a quarter of an hour, skim it well, add half a teaspoonful of sugar, and when again forming a light glaze, add two tablespoonfuls of chopped gherkins, and a little cayenne pepper; it must not boil afterwards....
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No. 16. Sauce au jus d’Echalote.
No. 16. Sauce au jus d’Echalote.
Put three tablespoonfuls of chopped eschalots in a stewpan with two tablespoonfuls of vinegar, place it over a sharp fire a couple of minutes, then add eighteen spoonfuls of demi-glace (No. 9), and six of consommé (No. 134), boil, skim, and reduce it until it adheres to the back of the spoon, add a little sugar and cayenne pepper. Serve where directed....
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No. 17. Sauce au jus d’Orange.
No. 17. Sauce au jus d’Orange.
Take the rind from an orange as thinly as possible, take off all the pith, and cut it into thin strips, three quarters of an inch in length; boil them five minutes in water, and drain them upon the back of a hair sieve; then put a pint of demi-glace (No. 9) into a stewpan with six spoonfuls of consommé (No. 134), reduce it over the fire to the consistency of demi-glace, then add the rind of the orange and a little sugar, boil it another five minutes, and when ready to serve add a little of the j
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No. 18. Sauce au jus de Bigarades.
No. 18. Sauce au jus de Bigarades.
Proceed as directed in the last, but substituting a Seville orange for the sweet one, and boiling the rind ten minutes instead of five....
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No. 19. Jus lié demi Currie.
No. 19. Jus lié demi Currie.
Peel and cut in slices a large onion, some carrot, turnip, two apples, and two ounces of lean ham; put them into a stewpan with two cloves, a blade of mace, a bay-leaf, sprig of thyme, parsley, and one ounce of butter; put the stewpan over a slow fire, stir them round occasionally until they become slightly browned, then add a good tablespoonful of the best curry powder, mix it well, then add ten of consommé (No. 134) and eighteen of demi-glace (No. 9), boil altogether, then rub it through a tam
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No. 20. Jus lié aux Concombres.
No. 20. Jus lié aux Concombres.
Prepare three middling-sized cucumbers, as directed (No. 103), then put two ounces of butter with a teaspoonful of powdered sugar, and half one of chopped onions, into a stewpan, place it over the fire, and when the butter is melted add the cucumbers, which pass over the fire until tender and slightly tinged; then put them out upon a cloth, put eighteen spoonfuls of demi-glace (No. 9) into another stewpan with six of consommé (No. 134), reduce it until rather thickish; then add the cucumbers, bo
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No. 21. Jus lié aux Truffles.
No. 21. Jus lié aux Truffles.
Put eighteen spoonfuls of demi-glace (No. 9) into a stewpan with ten of consommé (No. 134), reduce it until it becomes again a demi-glace, then add six middling-sized French preserved truffles, cut in thin slices, with a quarter of a teaspoonful of sugar, simmer gently ten minutes, it is then ready to serve....
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No. 22. Jus lié aux Anchois.
No. 22. Jus lié aux Anchois.
Put six tablespoonfuls of brown sauce (No. 1) into a stewpan with three of consommé (No. 134), and one of brown gravy (No. 135), place it upon the fire, and when boiling stir in two ounces of anchovy butter (No. 78), stir it in quickly, but do not let it boil afterwards. This sauce must be made only at the time of serving....
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No. 23. Jus lié aux fines Herbes.
No. 23. Jus lié aux fines Herbes.
Put two tablespoonfuls of finely-chopped onions into a stewpan with a piece of butter the size of a walnut; stir them over the fire until lightly browned; then add eighteen spoonfuls of demi-glace (No. 9), and eight of consommé (No. 134), reduce it to two thirds, skim it well, then add a tablespoonful of chopped parsley, and one of chopped mushrooms, with a little cayenne pepper, and a quarter of a teaspoonful of powdered sugar; boil altogether five minutes, and finish with the juice of half a l
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No. 24. Jus lié aux petits Navets.
No. 24. Jus lié aux petits Navets.
Scoop four large turnips with a scoop about double the size of a pea; when done, wash and well dry them upon a cloth, then put a little powdered sugar into a convenient sized stewpan; place it upon the fire, when it melts and becomes slightly tinged, throw in an ounce of butter and the turnips, place them over a slow fire, tossing them over occasionally until slightly browned; then in another stewpan put ten spoonfuls of demi-glace (No. 9,) and six of consommé, then add your turnips; let it simm
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No. 26. Sauce aux fines Herbes.
No. 26. Sauce aux fines Herbes.
Put three tablespoonfuls of chopped onions into a stewpan with one ounce of butter, stir them over a moderate fire until getting rather brownish, then add a pint of brown sauce (No. 1), half a pint of consommé (No. 134), and two spoonfuls of brown gravy (No. 135), let it simmer ten minutes, skim it well, then stir it over a sharp fire, reducing it until it adheres to the back of the spoon, then add a spoonful of chopped mushrooms, one of chopped parsley, and one of preserved tomates; season with
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No. 27. Sauce piquante.
No. 27. Sauce piquante.
Put two tablespoonfuls of chopped onions into a stewpan with four of common vinegar, and a small piece of glaze; let them boil together a few minutes, then add a pint of brown sauce (No. 1), with half a pint of consommé (No. 134), stir it quickly over a sharp fire until it adheres to the back of the spoon; then add a teaspoonful of chopped mushrooms, and a tablespoonful of chopped gherkins; it is then ready for use. This sauce requires to be seasoned rather high with cayenne pepper, sugar, and s
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No. 28. Sauce Robert.
No. 28. Sauce Robert.
Peel and cut up four middling-sized onions into very small dice, put them into a stewpan with two ounces of butter, stir them over a moderate fire until rather brown; then add two tablespoonfuls of common vinegar, let it boil; then add a pint of brown sauce (No. 1), with half a pint of consommé (No. 134), let it simmer at the corner of the stove ten minutes; skim it well, then stir it over a sharp fire, reducing it until rather thick; finish it with two tablespoonfuls of French mustard, a little
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No. 29. Sauce Robert demi-provençale.
No. 29. Sauce Robert demi-provençale.
Put the same quantity of onions into a stewpan as in the last, but using two tablespoonfuls of salad oil instead of butter; proceed as in the last, and finish with a piece of scraped garlic the size of a pea. Use this sauce for any purpose you would the preceding one....
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No. 30. Sauce à l’Italienne.
No. 30. Sauce à l’Italienne.
Put two tablespoonfuls of chopped onions and one of chopped eschalots in a stewpan with three tablespoonfuls of salad oil, stir them ten minutes over a sharp fire; then add a wine-glassful of sherry, a pint of brown sauce (No. 1), and half a pint of consommé (No. 134), set it over a sharp fire until it boils, then place it at the corner, let it simmer ten minutes, skim off all the oil which it will throw up, then place it over the fire, stir with a spoon, reducing it until it adheres to the back
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No. 31. Sauce à l’Italienne (white.)
No. 31. Sauce à l’Italienne (white.)
Italian sauce for any description of fish, white meat, or poultry, must be made white, which is done by following the directions of the preceding receipts, only substituting white sauce (No. 7) for the brown, and finishing with three spoonfuls of cream....
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No. 32. Sauce Poivrade.
No. 32. Sauce Poivrade.
Put two onions, half a carrot, and a turnip, in slices, into a stewpan, with two ounces of butter, a little celery, leek, a sprig of parsley, one of thyme, one bay-leaf, two ounces of lean ham, and eight peppercorns; pass them over a sharp fire until rather brown, add six tablespoonfuls of Tarragon vinegar, just boil it, then add a pint of brown sauce (No. 1), and half a pint of consommé (No. 134); simmer a short time, skim it, then reduce quickly until it adheres to the back of the spoon, then
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No. 33. Sauce poivrade demi-provençale.
No. 33. Sauce poivrade demi-provençale.
Proceed as in the last, but adding two eschalots to the vegetables, which pass [4] in a tablespoonful of oil instead of butter, and finish with a little scraped garlic....
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No. 34. Sauce à la Batelière.
No. 34. Sauce à la Batelière.
Put a tablespoonful of chopped eschalots, one of chopped tarragon, one of chopped parsley, and four of chopped mushrooms into a stewpan with one blade of mace, three cloves, a wineglassful of vinegar, and one of sherry; set it upon the fire until nearly dry, then add a quart of brown sauce (No. 1), with a pint of consommé, (No. 134), reduce it until it adheres to the back of the spoon, then add a spoonful of chopped gherkins, and one of chopped capers; when ready to serve stir in an ounce of anc
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No. 35. Sauce à la Réform.
No. 35. Sauce à la Réform.
Cut up two middling-sized onions into thin slices and put them into a stewpan with two sprigs of parsley, two of thyme, two bay-leaves, two ounces of lean uncooked ham, half a clove of garlic, half a blade of mace, and an ounce of fresh butter; stir them ten minutes over a sharp fire, then add two tablespoonfuls of Tarragon vinegar, and one of Chili vinegar, boil it one minute; then add a pint of brown sauce (No. 1), or sauce Espagnole (No. 2), three tablespoonfuls of preserved tomates, and eigh
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No. 36. Sauce au jus de Groseilles.
No. 36. Sauce au jus de Groseilles.
Put a couple of onions in slices into a stewpan, with half an ounce of butter, a sprig of thyme, and one bay-leaf; pass them over a sharp fire until lightly browned; add two teaspoonfuls of common vinegar, let it boil, and then add a pint of brown sauce (No. 1), and half a pint of consommé (No. 134); let it simmer ten minutes at the corner of the fire, skim it well, then place it over the fire, stir and reduce it well, until it adheres lightly to the back of the spoon; then add two tablespoonful
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No. 37. Sauce aux Tomates.
No. 37. Sauce aux Tomates.
Procure two dozen ripe tomates, take out the stalk, squeeze out the juice and the seeds, then put them into a stewpan with a little salt, stew until tender, and drain them upon a sieve; then, in another stewpan, put two onions, part of a carrot, and a turnip, all cut in very thin slices, with a bunch of parsley, two sprigs of thyme, two bay-leaves, two cloves, a blade of mace, a clove of garlic, two ounces of lean uncooked ham, and a quarter of a pound of butter; place the stewpan over a moderat
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No. 38. Sauce à la Tartare.
No. 38. Sauce à la Tartare.
Rub the yolk of a cold hard-boiled egg through a hair-sieve into a basin, to which add the yolks of two raw eggs, with a little salt and pepper; mix altogether with a wooden spoon; have a pint of good salad oil in a bottle, hold it with the left hand over the basin, dropping it in very gradually, and with the right continue stirring it round until it becomes rather thick, then moisten it with a little Tarragon vinegar, still keeping it stirred, then more oil, and so on until you have used all th
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No. 39. Papillote Sauce.
No. 39. Papillote Sauce.
Scrape two ounces of fat bacon, which put into a stewpan, with two tablespoonfuls of chopped eschalots, and four of chopped mushrooms; stir them over a moderate fire ten minutes, then add half a tablespoonful of flour (mix it well) and a quart of demi-glace (No. 9); let it simmer ten minutes, skim it; then add a spoonful of chopped parsley, a little pepper and salt, half a teaspoonful of powdered sugar, and a little grated nutmeg; mix the whole well together, then place it upon the fire; keep it
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No. 40. Sauce à la Diable.
No. 40. Sauce à la Diable.
Chop six large eschalots, wash and press them in a clean cloth, then put them into a stewpan with two wine-glasses full of Chili vinegar, a piece of garlic, two bay-leaves, and an ounce of glaze; boil all together ten minutes, then add four tablespoonfuls of tomate sauce (No. 37), a little sugar, and ten of good gravy; boil it ten minutes longer, then add a pat of butter; stir it well in, and it is ready for use; serve it with devilled kidneys, poultry, or anything broiled....
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No. 41. Sauce Corinthien.
No. 41. Sauce Corinthien.
Put four chopped gherkins into a stewpan with a tablespoonful of capers, two of red currant jelly, half a teaspoonful of salt, a little cayenne pepper, a little grated nutmeg, a tablespoonful of chopped chalots, one of chopped parsley, a wine-glassful of vinegar, and half a tablespoonful of sugar; boil all together five minutes, then add six tablespoonfuls of brown sauce (No. 1), and twelve of tomate sauce (No. 37), with six of white broth; boil and skim it well; this peculiar sauce is good for
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No. 42. Sauce Provençale chaude.
No. 42. Sauce Provençale chaude.
Put two yolks of egg in a stewpan, with half a tablespoonful of flour, half a clove of garlic well scraped, a small quantity of cayenne pepper, two ounces of butter, half a teaspoonful of salt, and the juice of half a lemon; place it over a moderate fire, and stir it until it becomes rather thick; then take it off the fire, stir in two tablespoonfuls of oil by degrees, then eight of melted butter; if you should require to warm it again, stir it in a bain marie of hot water. Use where required...
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No. 43. Sauce à la Maître d’Hôtel.
No. 43. Sauce à la Maître d’Hôtel.
Put eight spoonfuls of white sauce (No. 7) in a stewpan, with four of white stock or milk; boil it five minutes, then stir in three ounces of maître d’hôtel butter (No. 79); stir it quickly over the fire until the butter is melted, but do not let the sauce boil after the butter is in; this sauce should only be made at the time of serving....
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No. 44. Sauce à la Ravigote.
No. 44. Sauce à la Ravigote.
Proceed precisely as in the last, only using Ravigote butter (No. 80), instead of the maître d’hôtel butter, as there directed. The simplicity of the last two sauces is perhaps not greater than their utility or delicacy; they may not only be served with various descriptions of fish where directed, but with fillets of beef, mutton and lamb cutlets, calf’s head, calves’ tails, and many other articles where directed in this work....
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No. 45. Sauce à l’Indienne.
No. 45. Sauce à l’Indienne.
Put two good tablespoonfuls of chopped eschalots into a stewpan, with four of white vinegar from a bottle of mild Indian pickles, boil them a couple of minutes, then add a pint of white sauce (No. 7), and three tablespoonfuls of white broth; reduce it over a sharp fire (keeping it stirred) until rather thickish, then add two tablespoonfuls of cream, and pass it through a tammie into another stewpan; when ready to serve make it hot, and add six of the pickles, cut in strips, which serve in it....
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No. 46. Curry Sauce.
No. 46. Curry Sauce.
Peel four large onions and two apples, slice, and put them into a stewpan, with a quarter of a pound of butter, a blade of mace, six peppercorns, a sprig of thyme, parsley, and two bay-leaves; stir them over a moderate fire until the onions become brown and tender, then add two tablespoonfuls of the best curry-powder, and two of flour; mix it well in, then add half a pint of white sauce (No. 7), and a quart of white stock; season with a little salt, and half a teaspoonful of sugar; boil it a qua
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No. 47. Sauce Soubise.
No. 47. Sauce Soubise.
Peel six large onions, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, and place them over a slow fire, stirring occasionally until tender, but keeping them quite white; then add an ounce of flour, mix it well in, then half a pint of white sauce (No. 7), and half a pint of milk; boil altogether twenty minutes; season with half a quarter of a teaspoonful of white pepper, half ditto of salt, and three quarters ditto of sugar, a little cream may also be a
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No. 48. Sauce Soubise (brown).
No. 48. Sauce Soubise (brown).
Peel and slice six onions, as in the last, put them into a stewpan with a quarter of a pound of butter, pass them over a moderate fire until tender and of a light brown colour, then mix in one tablespoonful of flour, add a pint of demi-glace (No. 9), and ten tablespoonfuls of brown gravy (No. 135), boil altogether until the onions are quite done, season with a little pepper, salt, and grated nutmeg, rub it through a tammie, put it into another stewpan, make it hot, and serve where directed....
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No. 49. Sauce à la Milanaise.
No. 49. Sauce à la Milanaise.
Cut thirty pieces of blanched maccaroni half an inch in length, as many pieces of lean cooked ham of the same size, and an equal quantity of white blanched mushrooms also the same, then put twelve tablespoonfuls of white sauce (No. 7), in a stewpan with four of white broth, season with a little cayenne pepper, salt, and sugar; boil it ten minutes, then add the above ingredients with two ounces of grated Parmesan cheese, stir all gently over the fire ten minutes, finish with a tablespoonful of cr
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No. 50. Sauce ou Ragout à la Financière.
No. 50. Sauce ou Ragout à la Financière.
Put a wineglassful of sherry into a stewpan with a piece of glaze the size of a walnut, and a bay-leaf, place it upon the fire, and when it boils add a quart of demi-glace (No. 9); let it boil ten minutes, keeping it stirred; then add twelve fresh blanched mushrooms, twelve prepared cockscombs, a throat sweetbread cut into thin slices, two French preserved truffles also in slices, and twelve small quenelles (No. 120); boil altogether ten minutes, skim it well, thin it with a little consommé if r
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No. 51. Sauce aux Truffles.
No. 51. Sauce aux Truffles.
Put a pint of demi-glace (No. 9) into a stewpan, place it over the fire, keeping it stirred until it has reduced one third; have four middling-sized preserved French truffles cut into slices, which throw into the sauce, add a little sugar, and take it from the fire, not allowing it to boil after the truffles are in; it is then ready to serve where directed: by this simple method you retain the full flavour of the truffles, and keep them tender. Sauce aux truffles may also be made white by using
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No. 52. Sauce aux Champignons.
No. 52. Sauce aux Champignons.
Put a pint of demi-glace (No. 9) into a stewpan, reduce it to one third, keeping it stirred, then add twenty blanched mushrooms (No. 107), a little catsup, and half a teaspoonful of sugar; boil altogether a few minutes, skim it, and it is ready to serve. To make it white put a pint of white sauce (No. 7) into a stewpan with half a teaspoonful of sugar, when it boils add twenty mushrooms, boil altogether ten minutes, then stir in a liaison of one yolk of egg mixed with two tablespoonfuls of cream
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No. 53. Sauce à la purée de Truffles.
No. 53. Sauce à la purée de Truffles.
Well pound eight middling-sized French preserved truffles, which afterwards rub through a hair sieve with a wooden spoon, then put half an onion, a small piece of carrot and turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender; then add half a glass of wine and the pounded truffles, with which mix half a teaspoonful of flour; then add eight
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No. 54. Sauce à la purée de Champignons.
No. 54. Sauce à la purée de Champignons.
Well pound a pottle of very fresh white mushrooms, then put half an onion, a small piece of carrot, and a small piece of turnip, cut into very thin slices, into a stewpan with a piece of butter the size of a walnut, half a bay-leaf, a sprig of parsley, and an ounce of lean uncooked ham; stir them over the fire until quite tender, then add the mushrooms, and eight tablespoonfuls of white sauce (No. 7); season with a little salt, and sugar, boil it ten minutes, add four tablespoonfuls of cream, an
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No. 55. Sauce Perigeux.
No. 55. Sauce Perigeux.
Put four middling-sized truffles, chopped very fine, into a stewpan with a glass of sherry, boil it one minute, then add a pint of demi-glace (No. 9), season with a little sugar, and salt, if required, boil a minute and it is ready to serve....
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No. 56. Sauce Bechamel à la Crème.
No. 56. Sauce Bechamel à la Crème.
Put a pint of bechamel sauce (No. 7), and half a pint of white stock (No. 133), in a stewpan, reduce it over a sharp fire, (keeping it stirred), to one half, then add half a pint of good cream, a little sugar, and salt if required, boil it another minute, and serve where required....
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No. 57. Sauce au Suprême.
No. 57. Sauce au Suprême.
Take the bones of a fowl you have filetted, or the trimmings of any other fowl, either roast or braised, (which is preferable if any,) but if using the bones of a raw fowl lay it in warm water two hours to disgorge, break the bones small and put them into a stewpan with half an ounce of butter, a glass of sherry, one onion with a clove stuck in it, and one ounce of ham; place it over a good fire, keep stirring occasionally until the bottom of the stewpan is covered with a light glaze, then add a
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No. 58. Velouté de Gibier.
No. 58. Velouté de Gibier.
Must be made either from pheasant or partridge; (wild rabbit may be introduced); chop up the bones, which put into a stewpan with an onion, the quarter of a carrot, and the quarter of a turnip (cut up small), a little parsley, thyme, and one bay-leaf; add a glass of white wine; pass them a few minutes over the fire, then add a quart of sauce velouté (No. 5), or sauce bechamel (No. 7), and a pint of veal stock; place it again over the fire, and keep stirring until it becomes rather thickish; then
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No. 59. Sauce à la purée de Gibier.
No. 59. Sauce à la purée de Gibier.
Roast a grouse, and separate all the flesh from the bones, make a sauce with the bones as directed in the next; pound the flesh well in a mortar, put it into a stewpan; then add the sauce, boil altogether five minutes, then rub it through a tammie, and serve where directed. Any description of game, or the remains of some from a previous dinner, may be used for the above purpose; the purée requires to be as thick as bechamel sauce (No. 7)....
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No. 60. Sauce au fumée de Gibier.
No. 60. Sauce au fumée de Gibier.
Roast two grouse, let them get partly cold if time permits, then cut them into joints, which use for a salmi (see No. 876); chop the trimmings up small, with the back bones, and put them into a stewpan with a glass of sherry, an onion, a piece of carrot, and a piece of turnip, all in slices, a little celery, a sprig of thyme, and parsley, a bay-leaf, one clove, and half a blade of mace, stir them over the fire five minutes, then add a quart of brown sauce (No. 1), and a pint of consommé (No. 134
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No. 61. Demi-glace de Gibier.
No. 61. Demi-glace de Gibier.
Make a sauce as above, when passed put it into a stewpan with a pint of consommé (No. 134), and a tablespoonful of tomate sauce (No. 37); simmer it at the corner of the stove ten minutes, add a little sugar, skim it well, then reduce it quickly until a thinish glaze is formed and adheres to the back of the spoon....
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No. 62. Sauce Matelotte.
No. 62. Sauce Matelotte.
Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stewpan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown; then add a glass of sherry, let it boil, then add a pint of brown sauce (No. 1), and ten spoonfuls of consommé (No. 134), simmer at the corner of the fire until the onions are quite tender, skim it well; then add twenty small quenelles (No.
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No. 63. Sauce Genevoise.
No. 63. Sauce Genevoise.
Put one tablespoonful of chopped onions and one of chopped eschalots into a stewpan with half an ounce of butter, pass them over the fire until lightly browned, then add four glasses of port wine, two cloves, and half a blade of mace, with two bay-leaves, a sprig of thyme, and one of parsley, boil them a few minutes; then add a quart of brown sauce (No. 1), and ten tablespoonfuls of consommé (No. 134), reduce it until rather thick; then add one tablespoonful of chopped mushrooms, boil it another
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No. 64. Sauce à la Beyrout.
No. 64. Sauce à la Beyrout.
Put a tablespoonful of chopped onions into a stewpan with one of Chili vinegar and one of common vinegar, eighteen spoonfuls of melted butter, four of brown gravy, two of mushroom catsup, and two of Harvey sauce; then place it over the fire, keep stirring until boiling, then place it at the corner of the stove, let it simmer five minutes, skim it well, then place it again over the fire and stir until it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovies, and ha
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No. 65. Sauce à l’essence de Poissons.
No. 65. Sauce à l’essence de Poissons.
Have the bones of two whitings or soles, (having used the fillets), break them into pieces and put them into a stewpan with an onion in slices, a good bunch of parsley, a little thyme, bay-leaf, two cloves, one glass of sherry, and ten of white broth; place it over the fire and let it reduce until the bottom of the stewpan is covered with a light glaze; then add eighteen tablespoonfuls of white sauce (No. 7), and ten of white broth, let it boil twenty minutes, then pass it through a tammie into
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No. 66. Sauce à la Hollandaise.
No. 66. Sauce à la Hollandaise.
Put two yolks of eggs in the bottom of a stewpan with the juice of half a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of fresh butter; place the stewpan over a moderate fire, and commence stirring it with a wooden spoon, (taking it off the fire now and then when getting too hot), until the butter becomes melted and thickens with the eggs, (great care must be exercised, for if it should become too hot the eggs would curdle and render the sauce useles
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No. 67. Caper Sauce.
No. 67. Caper Sauce.
Put twelve tablespoonfuls of melted butter into a stewpan, place it upon the fire, and when upon the point of boiling, add two ounces of fresh butter and three tablespoonfuls of capers; shake the stewpan round over the fire until the butter is melted, add a little pepper and salt, and serve where directed....
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No. 68. Lobster Sauce.
No. 68. Lobster Sauce.
Put twelve tablespoonfuls of melted butter into a stewpan, cut, a middling sized hen lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed (No. 77); when the melted butter is upon the point of boiling, add the lobster butter, stir the sauce round over the fire, until the butter is melted; season with a little essence of anchovy, the juice of half a lemon and a quarter of a saltspoonful of cayenne, pass it through a tammie into another stewpan, then add the fl
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No. 69. Oyster Sauce.
No. 69. Oyster Sauce.
Mix three ounces of butter in a stewpan with two ounces of flour; then blanch and beard three dozen oysters, as directed (No. 342); put the oysters into another stewpan, and the beards and liquor to the other ingredients, with a pint and a half of milk, a teaspoonful of salt, half a saltspoonful of cayenne pepper, two cloves, half a blade of mace, and six peppercorns; place it over the fire, keep stirring, and boil it ten minutes; then add a tablespoonful of essence of anchovies, and one of Harv
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No. 70. Muscle Sauce.
No. 70. Muscle Sauce.
Proceed exactly the same as for oyster sauce, only using the liquor of muscle (see No. 341), but not the beards, instead of oysters, and serving muscle in the sauce; four dozen would be about the number required....
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No. 71. Melted Butter.
No. 71. Melted Butter.
Mix a quarter of a pound of butter in a stewpan, with two tablespoonfuls of flour, without putting it upon the fire; then add a pint and a half of cold water, place it upon the fire, keep stirring until upon the point of boiling, but do not let it boil; season with a tablespoonful of vinegar, and a teaspoonful of salt, and the eighth of one of pepper; pass it through a tammie into a basin, then add two ounces more of fresh butter; keep stirring till the butter is melted; it is then ready for use
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No. 72. Anchovy Sauce.
No. 72. Anchovy Sauce.
Make the same quantity of melted butter as directed in the last, but finish it with four good tablespoonfuls of essence of anchovies; there should be little or no salt in the melted butter....
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No. 73. Shrimp Sauce.
No. 73. Shrimp Sauce.
Make the melted butter as for the last, but finish with three tablespoonfuls of the essence of shrimps, and serve half a pint of picked shrimps in the boat with it. If no essence of shrimps, the anchovy sauce may be served with shrimps in it as a substitute....
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No. 74. Demi Maître d’Hôtel Sauce.
No. 74. Demi Maître d’Hôtel Sauce.
Put half the above quantity of melted butter in a stewpan, and when upon the point of boiling stir in a quarter of a pound of maître d’hôtel butter (No. 79); directly it melts serve, but do not let it boil....
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No. 75. Fennel Sauce.
No. 75. Fennel Sauce.
This is a sauce principally used for boiled mackerel; make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; serve it in a boat....
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No. 76. Egg Sauce.
No. 76. Egg Sauce.
Generally served with salt fish or a Dublin-bay haddock; boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice; have eight tablespoonfuls of melted butter and three of good cream in a stewpan, season with a little pepper and salt, boil it five minutes, then add the eggs; shake the stewpan round over the fire until the eggs are quite hot, then add two pats of butter; shake it round until the butter is melted, then pour it into a boat, and serve very hot....
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No. 77. Lobster Butter.
No. 77. Lobster Butter.
Procure a full-sized hen lobster, and quite full of spawn, which take out and pound well in a mortar; then add a quarter of a pound of fresh butter, mix them well together, then rub it through a hair-sieve, and put it on a plate upon the ice or in a cold place until wanted....
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No. 78. Anchovy Butter.
No. 78. Anchovy Butter.
Take the bones from ten anchovies, wash the fillets; dry them upon a cloth, and pound them well in a mortar; then add a quarter of a pound of fresh butter; mix well together, and proceed as in the last....
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No. 79. Maître d’Hôtel Butter.
No. 79. Maître d’Hôtel Butter.
Put a quarter of a pound of fresh butter upon a plate, with two good tablespoonfuls of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and half that quantity of white pepper; mix all well together, and put in a cool place till required....
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No. 80. Ravigote Butter.
No. 80. Ravigote Butter.
Proceed as in the last, only substituting one spoonful of chopped Tarragon, and one of chopped chervils for the two of parsley, and adding half a spoonful of Chili vinegar....
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No. 81. Purée de Choux de Bruxelles.
No. 81. Purée de Choux de Bruxelles.
Trim and boil about thirty heads of Brussel sprouts, very green, in two quarts of water, with which you have put a quarter of a handful of salt; when done, drain them and chop them very fine; then put an onion in a stewpan, in slices, with two ounces of butter, three sprigs of parsley, and an ounce of raw ham; stir them ten minutes over the fire, then add the chopped Brussel sprouts, and half a tablespoonful of flour; mix all well together, then add half a pint of white veal stock (No. 7), and h
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No. 82. Sauce aux Choux de Bruxelles.
No. 82. Sauce aux Choux de Bruxelles.
Trim about thirty small Brussel sprouts; have ready in a stewpan three quarts of boiling water, into which you have put a tablespoonful of salt; put in the sprouts, let them boil twenty minutes, then press them with your finger; if they are soft they are done, but be careful not to break them; lay them upon a sieve to drain, then put ten spoonfuls of Bechamel sauce (No. 7), into a stewpan, with six of boiled milk; let it reduce a few minutes, then add the sprouts, two ounces of fresh butter, a s
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No. 83. Aux Haricots verts.
No. 83. Aux Haricots verts.
Cut about fifty middling sized French beans into diamonds, and boil them very green in salt and water; when done, drain them upon a sieve; then put ten tablespoonfuls of white sauce (No. 7) in a stewpan, with two of white broth (No. 133), one ounce of fresh butter, a salt-spoonful of salt, half a one of white pepper, one of chopped parsley, and the juice of half a lemon; then add the French beans; mix all well together without breaking the beans; when quite hot, stir in two tablespoonfuls of lia
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No. 84. Petit Pois à l’Anglaise.
No. 84. Petit Pois à l’Anglaise.
Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of bechamel sauce (No. 7), a quarter of an ounce of sugar, a little salt, and two button onions, with parsley, tied together; boil them ten minutes; add two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve....
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No. 85. Petit Pois au Lard.
No. 85. Petit Pois au Lard.
Pot a pint of well-boiled peas into a stewpan, with five do. of brown sauce (No. 1), two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a pound of lean bacon, cut it in dice about a quarter of an inch square; add it to the peas, take out the onions and parsley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve....
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No. 86. Purée de Pois vert.
No. 86. Purée de Pois vert.
Put a pint of raw peas into a stewpan, with six button onions, a bunch of parsley, an ounce of lean ham, and one do. of butter; cover the peas with cold water, mix well together with your hands, throw all the water away, put them over a quick fire; when quite tender, add a half tablespoonful of flour; mix well, pound it in the mortar, put it back in the stewpan; add twelve tablespoonfuls of broth (No. 133), season with a salt-spoon of salt, do. of sugar, rub it through a tammie, warm again, add
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No. 87. A la Palestine.
No. 87. A la Palestine.
Peel ten Jerusalem artichokes, scoop them with a cutter the size of a small marble, put them into a stewpan with two ounces of butter, and a quarter of a spoonful of sugar; set them over a moderate fire, toss them over until they are covered with a glaze, then add eighteen tablespoonfuls of bechamel sauce (No. 7), and eight do. of white broth (No. 133); boil gently, and skim well; season with a small quantity of salt; when the artichokes are quite tender, but not broken, add two tablespoonfuls o
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No. 88. Palestine à la Bourgeoise.
No. 88. Palestine à la Bourgeoise.
Prepare and cut the artichokes as above; put an ounce of butter, and a quarter do. of sugar into a stewpan with the artichokes, and pass them over a moderate fire, until they are covered with a white glaze; then add half a tablespoonful of flour (mix it well,) and twelve do. of white broth; let it simmer gently until they are quite tender, season with a little salt and two tablespoonfuls of liaison (No. 119), stir it in quickly, and serve....
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No. 89. Palestine au Maigre.
No. 89. Palestine au Maigre.
Cut the artichokes as above (No. 87), pass them in a stewpan with an ounce of butter, and half ditto of sugar, over a moderate fire until they are covered with a white glaze; then add a tablespoonful of flour, and sixteen ditto of boiled milk; let it simmer gently until the artichokes are quite tender, season with a little salt and white pepper; to finish add an ounce of fresh butter, and two tablespoonfuls of liaison, stir it quickly and serve. If you have not a round scooper any shape will do;
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No. 90. Purée d’Artichaut.
No. 90. Purée d’Artichaut.
Peel, wash, and dry, on a cloth, ten artichokes, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, a small bunch of parsley, one bay-leaf, a teaspoonful of salt, a little white pepper, three quarters of a teaspoonful of sugar, and two ditto of broth; cut an ounce of lean ham in dice, set the whole over a slow fire, let it simmer gently for half an hour, when very tender add sixteen tablespoonfuls of bechamel sauce (No. 7); boil it twenty minutes, pass it
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No. 91. Purée à la Palestine maigre.
No. 91. Purée à la Palestine maigre.
Prepare and stew the artichokes precisely as before; when quite tender add one tablespoonful of flour, and eighteen of ditto of boiling milk; let it boil twenty minutes, rub it through a tammie into a clean stewpan, add a little cream before serving....
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No. 92. Navets Vierges.
No. 92. Navets Vierges.
Peel six large turnips, scoop them the size of a marble, put one ounce of butter into a stewpan with a quarter of an ounce of sugar, and the turnips, pass them over a moderate fire about twenty minutes, toss them over, when covered with a white glaze add ten tablespoonfuls of bechamel sauce, and four ditto of broth (No. 133), season with a salt-spoonful of salt, a quarter ditto of pepper, finish with two tablespoonfuls of cream. This sauce must not be too thin....
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No. 93. Ragout de Navets à brun.
No. 93. Ragout de Navets à brun.
Scoop the same quantity of turnips as above (No. 92), put a quarter of an ounce of sugar into a stewpan, set it on the fire until it becomes rather brown, then add an ounce of butter, and the turnips, pass them until they are a yellow brown; then add twelve tablespoonfuls of brown sauce (No. 1), four ditto of broth (No. 133), or brown gravy (No. 135), and a bunch of parsley, with one bay-leaf; add a little salt and pepper, skim well and serve....
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No. 94. Purée de Navets à blanc.
No. 94. Purée de Navets à blanc.
Peel and cut six small turnips in thin slices, put them into a stewpan with two ounces of butter, a quarter of a spoonful of white sugar, one onion minced, and a bunch of parsley; stir them over a moderate fire until nearly tender, add eighteen tablespoonfuls of bechamel sauce (No. 7), let it boil twenty minutes, pass it through a tammie, put it into a clean stewpan, finish with four tablespoonfuls of cream, and half an ounce of fresh butter....
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No. 95. Purée de Navets à brun.
No. 95. Purée de Navets à brun.
Put half an ounce of sugar into a stewpan; let it get rather brown, add two ounces of butter, have ready peeled and cut in thin slices six turnips, add them to the butter and sugar, and stir them about until quite tender; then add eighteen tablespoonfuls of brown sauce (No. 1); boil it about twenty minutes, rub it through a tammie, put it into a clean stewpan, season with a teaspoonful of salt, a quarter ditto of pepper, and about an ounce of butter. Observe.—Never let a purée of any kind remain
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No. 96. Sauce aux Chou-fleurs.
No. 96. Sauce aux Chou-fleurs.
Take two boiled cauliflowers, cut the tops off, so that the flowers will fall to pieces in sprigs, take them up carefully, put eighteen tablespoonfuls of bechamel sauce (No. 7), into a stewpan with four ditto of white broth (No. 133), a little salt and white pepper; boil it about ten minutes, then add the cauliflower and half a teaspoonful of sugar, toss them about until well mixed, and add two tablespoonfuls of liaison (No. 119), and serve....
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No. 97. Purée de Chou-fleurs.
No. 97. Purée de Chou-fleurs.
Cut off the flower of two heads of cauliflower well boiled, put a teaspoonful of chopped onions into a stewpan with a small piece of butter, pass them over a moderate fire about five minutes, then put the cauliflower in and mash them with a wooden spoon, add one tablespoonful of flour, and ten ditto of white broth (No. 133), let it boil about fifteen minutes, season with a teaspoonful of sugar, half ditto of salt, rub it through a tammie into a clean stewpan, add a gill of good cream and serve,
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No. 98. Macédoine de Légumes.
No. 98. Macédoine de Légumes.
Peel four very red carrots, wash them, cut them with a small scooper the size of a large pea, the outside or red part of the carrot only; when ready, put them into a stewpan of boiling water, let them simmer about a quarter of an hour, then put them on a sieve to drain; peel and scoop the same size six turnips, and twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter, and the turnips and onions, pass them over a moderate fire about five minutes, then add the ca
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No. 99. Macédoine de Légumes, brown.
No. 99. Macédoine de Légumes, brown.
Prepare the vegetables and season exactly like the above, using brown sauce instead of white, and omitting the liaison. The two last sauces require to be reduced until the sauce adheres to the vegetables, but not too thick....
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No. 100. Jardinière.
No. 100. Jardinière.
Peel four carrots, cut them lengthwise in slices a quarter of an inch thick, have ready a small long round cutter, cut as many pieces as possible out of each slice, boil them in water a quarter of an hour; peel and cut some turnips exactly the same; peel twenty button onions, put a teaspoonful of sugar into a stewpan with an ounce of butter and the turnips and onions; drain the carrots on a sieve and add them; toss the whole over a moderate fire about ten minutes, then put ten tablespoonfuls of
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No. 101. Pointes d’Asperges en petits-pois.
No. 101. Pointes d’Asperges en petits-pois.
Get some fresh sprue grass, cut it about a quarter of an inch long, the green part only where it will break off, have ready a stewpan of boiling water with salt in, throw in the sprue and let it boil very fast until tender, which will be a quarter of an hour, or according to the size; then put them on a sieve to drain, put eight tablespoonfuls of the sprue into a stewpan with ten ditto of bechamel sauce (No. 7), a little consommé, half a teaspoonful of sugar, a little salt, and a small quantity
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No. 102. Purée d’Asperges.
No. 102. Purée d’Asperges.
Put twelve spoonfuls of sprue (boiled as No. 101), into a stewpan with two ounces of butter; stir it over a moderate fire until it is mashed, then add half a tablespoonful of flour, mix it well, add eleven spoonfuls of bechamel sauce (No. 7), and ten ditto of broth (No. 135), half a teaspoonful of sugar, a quarter ditto of salt, let it boil five minutes, rub it through a tammie, put it into a clean stewpan; before serving add a pat of butter. When wanted warm it quickly or it will turn yellow; i
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No. 103. Concombres à blanc.
No. 103. Concombres à blanc.
Get three best quality fresh cucumbers, cut them in pieces about two inches long, peel each separately, then cut the outside in three slices (or four, if large), leaving the seeds in one piece in the middle, trim off all the edges neatly; put half a tablespoonful of sugar into a stewpan with an ounce of butter, a little chopped eschalots, and the cucumber, pass them over a moderate fire ten minutes without breaking, and keep them quite white, then add a little white broth (No. 133), just enough
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No. 104. Concombres à brun.
No. 104. Concombres à brun.
Prepare and stew the cucumbers exactly the same, only brown them slightly, reducing the same quantity of demi-glace (No. 9) instead of the white sauce....
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No. 105. Purée de Concombres.
No. 105. Purée de Concombres.
Cut the cucumbers in pieces and stew them as above (No. 103), put all the trimmings, and some of the worst-shaped pieces into a stewpan with an ounce of butter and half a spoonful of chopped onions, pass them over a moderate fire twelve minutes, add three tablespoonfuls of veal stock (No. 7), and let them simmer until quite tender; then put a tablespoonful of flour, mix it well, add four more of stock, and six ditto of bechamel sauce (No. 7), season with half a teaspoonful of sugar, a quarter di
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No. 106. Epinard au Jus.
No. 106. Epinard au Jus.
Pick all the stalks off and wash the spinach very dean in several waters, have ready a large stewpan of boiling water, in which you have put a handful of salt, put in the spinach, and let it boil as quickly as possible about twenty minutes; when quite tender put it into a colander and press the water out until there is none remaining, then chop it very fine; put one pound of spinach into a stewpan with a quarter of a pound of butter, stir it with a wooden spoon over a moderate fire until the but
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No. 107. Blanched Mushrooms.
No. 107. Blanched Mushrooms.
Get a pottle of fresh mushrooms, cut off the dirt and like-wise the heads (reserving the stalk for chopping), wash the heads in a basin of clean water, take them out and drain in a sieve; put into a stewpan two wine-glasses of cold water, one ounce of butter, the juice of half a good lemon, and a little salt; turn or peel each head neatly, and put them into the stewpan immediately, or they will turn black; set your stewpan on a brisk fire, let them boil quickly five minutes, put them into a basi
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No. 108. Purée d’Oseille.
No. 108. Purée d’Oseille.
Put into a stewpan four good handfuls of sorrel (after being well washed,) with a small piece of butter, put on the cover and set it over a moderate fire without water, until melted; then put it on a sieve, and rub it all through; put half a tablespoonful of very fine chopped onions, and two ounces of butter into a stewpan, pass them over a quick fire two or three minutes, add a tablespoonful of flour, mix well together, add the sorrel and ten tablespoonfuls of broth (No. 133), half a teaspoonfu
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No. 109. Ragout aux jeunes Racines.
No. 109. Ragout aux jeunes Racines.
Peel very thin four carrots and four turnips, cut them flat the thickness of an inch, take a long cutter about three lines diameter, cut as many as possible, blanch the carrots in boiling water five minutes, then put them on a sieve to drain; put a tablespoonful of sugar in a stewpan, set it on the fire until it gets rather brown, then put in an ounce of butter, and the turnips, toss them over the fire until covered with a brown glaze, add the carrots, and eighteen tablespoonfuls of demi-glace (
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No. 110. Ragout de petits Oignons.
No. 110. Ragout de petits Oignons.
Peel carefully fifty young onions, without breaking them, put half an ounce of sugar into a stewpan, set it on the fire until it gets rather brown, add two ounces of butter and the onions, toss them over the fire until forming a glaze; then add fifteen tablespoonfuls of brown sauce (No. 1), and eight of consommé (No. 134); let them simmer until tender, skim well, season with a small quantity of salt and pepper, and use where indicated; a little piece of glaze may be added....
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No. 111. Ragouts de petits Oignons à blanc.
No. 111. Ragouts de petits Oignons à blanc.
Peel the same quantity of onions as above, put half an ounce of sugar with two ounces of butter into a stewpan, and the onions, toss them over the fire twenty minutes, then add sixteen tablespoonfuls of white sauce (No. 7), and eight of white broth, let them simmer until quite tender; put in a bunch of parsley, season with a little salt and pepper, and finish with two tablespoonfuls of liaison (No. 119)....
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No. 112. Garniture de fond d’Artichauts.
No. 112. Garniture de fond d’Artichauts.
Boil six artichokes in water and salt until quite tender, take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance; cut each in four pieces, put them in a good demi-glace (No. 9), rather thick, for ten minutes; add a little sugar, two pats of butter, and serve....
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No. 113. Garniture de Haricot blanc nouveau.
No. 113. Garniture de Haricot blanc nouveau.
Put half a pint of white haricot into a stewpan with a pint of cold water, half a teaspoonful of salt, and an ounce of butter; let it simmer gently about one hour, or until quite tender, then put them on a sieve to drain; have ready a clean stewpan, put in the haricot with three tablespoonfuls of bechamel sauce (No. 7), a little chopped parsley, and salt, three pats of butter, and the juice of half a lemon, mix well together and serve where indicated....
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No. 114. Gros Oignons farcis.
No. 114. Gros Oignons farcis.
Peel twelve large onions, cut a piece off at the top and bottom to give them a flat appearance, blanch them in four quarts of boiling water twenty minutes, then lay them on a cloth to dry; take the middle out of each onion, and fill them with forcemeat (No. 120), (with a little chopped eschalot, parsley, and mushroom, mixed in it), and put them in a sauté pan well buttered, cover them with white broth (No. 133), let them simmer over a slow fire until covered with a glaze, and tender; turn them o
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No. 115. Stewed Cabbage Lettuce.
No. 115. Stewed Cabbage Lettuce.
Get twelve cabbage lettuces, as hard and full as possible; take off the outside leaves and wash them well; put them into a stewpan with four quarts of boiling water, and let them boil about twelve minutes,—this process is to take the bitterness off,—lay them on a cloth to dry, cut each lettuce open and season with salt and pepper, close them again, and tie them separately with a string, put a few cloves in an onion, put it in a stewpan with a few vegetables of all kinds, a bunch of parsley, and
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No. 116. Chou braisé and Chou-croute.
No. 116. Chou braisé and Chou-croute.
Cut two large savoy cabbages in quarters, which trim and wash well, then blanch them twenty minutes in boiling water, then lay them upon a cloth, season them well, and stew them as directed in the last, use where indicated. Chou-croute. Take three or four pounds, not too sour, and put it into a stewpan, with some slices of fat bacon, six onions cut in halves, three cloves, a blade of mace, half a carrot, half a turnip, four bay-leaves, and a few sprigs of thyme and parsley (laying the vegetables
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No. 117. Stewed Celery for Garniture and Celery Sauce.
No. 117. Stewed Celery for Garniture and Celery Sauce.
Procure twelve very fine heads of red celery, take off the loose branches, and cut the celery into heads five inches in length, blanch them twenty minutes in a stewpan of boiling water, then put them upon a sieve to drain, stew them precisely as directed for the lettuce (No. 115); but before stewing if the heads are too large split them in halves; use where directed. To make celery sauce, or purée of celery, blanch twelve heads of fine white celery in boiling water until tender, then drain them
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No. 118. Choux-fleurs for Garnitures.
No. 118. Choux-fleurs for Garnitures.
Take four heads of cauliflower, cut each in four pieces, trimming the stalks to give them a neat appearance; put half a gallon of water into a stewpan, with two ounces of butter, and a tablespoonful of salt, when boiling, put in the cauliflowers to simmer about twenty minutes; when done, let them remain in their stock until wanted....
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No. 119. Chicorée, or Endive Sauce.
No. 119. Chicorée, or Endive Sauce.
Well wash six heads of very white endive, blanch them in boiling water until tender, then drain them upon a sieve, after which chop them very fine, then put a quarter of a pound of butter into a stewpan, with a tablespoonful of flour, mix well together, then add the endive, ten spoonfuls of white sauce (No. 7), a piece of white glaze the size of a walnut, a little nutmeg, salt, and sugar; place it upon the fire, and when quite hot finish with half a gill of cream, and use where directed. [ Liais
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No. 120. Forcemeat of Veal.
No. 120. Forcemeat of Veal.
Take a pound and a half of lean veal, scrape, pound, and pass it through a fine wire sieve, when passed there should be one pound of meat; then take one pound of beef suet, which shred and chop very fine, put it into a mortar and pound it well, then add six ounces of panade (No. 125), with the suet, pound them well together; then add the veal, season with a little pepper, salt, and a very little grated nutmeg, mix the whole well together; then add three eggs by degrees, then the yolks of three m
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No. 121. Forcemeat of Rabbits.
No. 121. Forcemeat of Rabbits.
Take the flesh of one or two young rabbits, according to the size, well pound and pass it through a wire sieve; then have ready boiled and cold a good veal udder, skin and pound it well, to a pound of the udder add six ounces of panada (No. 125), and one pound of the flesh of the rabbits; mix the same as the last, adding an eschalot finely chopped, to the seasoning, using three whole and three yolks of eggs, but omitting the whisked whites....
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No. 122. Forcemeat of Fowl.
No. 122. Forcemeat of Fowl.
The best forcemeat is made entirely from the breasts of fowls, but should you have no use for the other parts the whole may be used. Take the flesh from your fowl as much as you require, pound it well and pass it through a fine wire sieve, form the flesh into a ball, then have a piece of panada (No. 125), half the size of the ball of meat, scrape some fat bacon, one ounce, in proportion to the pound of meat, and two ounces of fresh butter, put the butter, bacon, and panada, into the mortar toget
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No. 123. Forcemeat of Game.
No. 123. Forcemeat of Game.
Proceed as in the last, only substituting the flesh of one or two birds for the fowl there directed....
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No. 124. Forcemeat of Whitings.
No. 124. Forcemeat of Whitings.
Take the fillets of three whitings, take off all the skin and pound them well, then take them from the mortar, and form them into a ball, have a piece of panada (No. 125) one third the size of the ball, put the panada into the mortar, pound it well, then add two ounces of fresh butter, which mix well with the panada, then add the fish, season with pepper, salt, and a little grated nutmeg; mix all well together, then add by degrees three whole eggs and the yolks of two, try it in a little boiling
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No. 125. Panada for forcemeats.
No. 125. Panada for forcemeats.
Put two thirds of half a pint of water into a stewpan holding a quart with nearly an ounce of butter, when boiling, stir in a quarter of a pound of flour; keep it moving over the fire until it forms a smooth and toughish paste, take it out of the stewpan and when cold use it where directed....
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No. 126. Forcemeat of Cod’s Liver.
No. 126. Forcemeat of Cod’s Liver.
Chop half a pound of cod’s liver, with which mix a few bread crumbs and the yolks of three eggs, season with a little pepper, salt, and chopped parsley, form it into quenelles as No. 120, which use where directed....
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No. 127. Veal Stuffing.
No. 127. Veal Stuffing.
Chop three quarters of a pound of beef suet very fine, which put into a basin with six ounces of bread crumbs, a little chopped parsley, thyme, and marjoram, with a bay-leaf mixed, when chopped, being sufficient to fill three large tablespoons; amalgamate the whole with the yolks of three and three whole eggs; this is likewise used to stuff baked fish or turkeys as well as veal....
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No. 128. To prepare Cockscombs.
No. 128. To prepare Cockscombs.
If you should have them in the rough as taken from the fowls, put them in lukewarm water for three hours, then have some water boiling in a stewpan, into which throw them for one minute, then take them out, put them upon a rubber with a handful of salt, and rub them well until all the skin comes off, then put them into a basin of cold water for two or three hours, until they become quite white; by cutting off the tips of each they will disgorge much better; then (if about a pound of them) put th
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No. 129. To boil Rice.
No. 129. To boil Rice.
Wash well in two separate waters a pound of the best Carolina rice; then have half a gallon of water boiling in a stewpan, into which throw your rice; boil it until about three parts done, then drain it upon a sieve, butter the interior of a stewpan in which put your rice, place the lid on tight and put it in a warm oven upon a trivet until the rice is perfectly tender; serve it separate with currie or any other dish where directed. Prepared thus, every grain will be separate and quite white....
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No. 130. To blanch Maccaroni.
No. 130. To blanch Maccaroni.
Have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt; when boiling throw in a pound of maccaroni, which boil until tender, being careful that it is not too much done, the time of boiling depends principally upon the quality, the Genoa maccaroni taking the longest time, and the Neapolitan the shortest, which last if too much done will fall in purée....
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No. 131. Croquettes de Pomme de Terre.
No. 131. Croquettes de Pomme de Terre.
Roast twelve fine potatoes; when done, take out the interior, which form into a ball; when cold put them into a mortar with a piece of butter half the size of the ball; pound them well together, season with a little salt, pepper, chopped eschalots, chopped parsley, and grated nutmeg, mix them with the yolks of six and two whole eggs; then form them into croquettes about the size and shape of a large quenelle egg, and bread-crumb them twice over, and fry them to a light brown colour in a stewpan
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No. 132. Glaze.
No. 132. Glaze.
Make a good stock of veal or beef as directed for consommé (No. 134), put the first and second stocks together in a large stewpan, the clearer the stock the better; reduce it by boiling it fast, and when becoming rather thick pour it into a smaller stewpan, stir it over a sharp fire until it has reduced to a proper consistency; use it where required. It may be put by in a bladder and kept a long time. Veal at all times makes the best glaze, but any kind of meat, game, or poultry, will produce mo
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No. 133. Clear light Broth, or first Stock.
No. 133. Clear light Broth, or first Stock.
Cut up sixteen pounds of the trimmings of veal, beef, lamb, or mutton, any kind of meat will do for this stock, as it is entirely used for filling up other stocks, but it is only necessary to be made when you have a dinner party; cut up the meat with the bones, rub a quarter of a pound of butter over the bottom of a large stewpan, into which put the meat, with six large onions, two carrots, two turnips, and two heads of celery; add a quart of water, then place the stewpan over a sharp fire, cove
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No. 134. Consommé, or clear Soup.
No. 134. Consommé, or clear Soup.
This may be made of all beef or all veal, but an equal quantity of each is the best. Cut up two knuckles of veal and a leg of beef with the bones, the whole being about sixteen pounds; rub a quarter of a pound of butter over the bottom of a large stewpan, into which put the meat, with one pound of lean ham, four onions, four turnips, two middling-sized carrots, six cloves, one blade of mace, and a pint of water; set it over a brisk fire, stirring it round occasionally until the bottom is covered
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No. 135. Brown Gravy.
No. 135. Brown Gravy.
Butter the bottom of a thick stewpan, peel six large onions, cut them in three slices, lay them flat on the bottom of the stewpan which you have well buttered; take ten pounds of leg of beef, cut the flesh from the bone in large slices, lay it over the onions with the bones, which must be well chopped; add six cloves, two blades of mace, two carrots, two turnips, two leeks, one head of celery, and a tablespoonful of salt; put it over a brisk fire about ten minutes, shake the stewpan now and then
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No. 136. Potage à la Victoria.
No. 136. Potage à la Victoria.
Cut eight pounds of veal, four pounds of scrag of lamb, and one pound of lean ham in dice; butter the bottom of a stewpan, put in the meat, with three onions, two turnips, one carrot, one head of celery, three bay-leaves, a bunch of parsley, and half a pint of broth (No. 7); place it over a slow fire, stirring it occasionally until the bottom is covered with a white glaze; then add eight quarts of light broth or water, and two ounces of salt; when it boils, place it at the corner of the stove fo
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No. 137. Potage à la Louis Philippe.
No. 137. Potage à la Louis Philippe.
Make a stock exactly as for the potage à la Victoria, and instead of mixing barley, put two ounces of butter into a stewpan, with three ounces of flour; stir it over a moderate fire about ten minutes, then let it cool; add the whole of the stock, stirring it all the time, until it boils; then put six tablespoonfuls of semolina into it, let it simmer at the corner of the stove until it is quite tender, rub it through a tammie, boil it again; have ready scooped with a small cutter about eighty pie
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No. 138. Potage à la Prince of Wales.
No. 138. Potage à la Prince of Wales.
Cut up twelve pounds of veal with the bones, two pounds of ham, two calves’ feet, with a few pieces of trimmings of game or poultry (if any, if not add two pounds more veal), butter the bottom of a stewpan, put in the meat with six Jerusalem artichokes, two turnips, two onions, four leeks, one head of celery, and a bouquet garni; put about a pint of broth (No. 133) into the stewpan, place it over a brisk fire, stirring it every five minutes until the bottom is covered with white glaze, then add
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No. 139. Potage à la Comte de Paris.
No. 139. Potage à la Comte de Paris.
Cut in large dice six pounds of veal, six do. of leg of beef, two pounds of lean ham, highly flavoured, two calves’ feet, two heads of white celery, four onions, one carrot, two turnips, three cloves, two blades of mace, and a handful of fresh parsley; put three tablespoonfuls of good salad oil into a stewpan, add the whole of the ingredients, place it over a quick fire, stir it ten minutes with a wooden spoon; then add half a pint of broth (No. 133); when the bottom is nearly dry, add ten quart
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No. 140. Potage à la Princesse Royale.
No. 140. Potage à la Princesse Royale.
Take all the meat off a roast fowl, pound it well in the mortar, put the bones to boil half an hour in three quarts of boiling stock (No. 7), peel six good cucumbers, cut them in slices; when this is prepared, put into a stewpan a quarter of a pound of butter, two onions sliced, half a pound of lean ham, two bay-leaves, one branch of basil, and the cucumbers; place the whole over a brisk fire, pass them, five minutes, add one pint of broth, let it simmer half an hour, then add the pounded fowl,
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No. 141. Potage à la Saxe Cobourg.
No. 141. Potage à la Saxe Cobourg.
Put half a pound of fresh butter into a stewpan, half a pound of lean ham, and a large onion sliced very thin, pass it ten minutes over a slow fire; have ready, previously boiled, one hundred small Brussels sprouts, press the water from them, chop them fine, add them to the onions and butter, pass them five minutes over a brisk fire, add two tablespoonfuls of flour, mix well, add four quarts of good stock (No. 134), and a pint of boiled milk; boil it quickly ten minutes, stirring it all the time
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No. 142. Potage à la Comtesse.
No. 142. Potage à la Comtesse.
Cut half a pound of lean ham, with one onion, in small dice, have a bouquet garni, and six ounces of butter; put the whole into a stewpan over a moderate fire, stirring it about ten minutes; then cut five or six throat sweetbreads in slices (which have been previously blanched in water), put them into the stewpan and add a pint of white broth; let it simmer nearly half an hour, add four tablespoonfuls of flour, mix well, pound it in a mortar, put it into the stewpan again, with about four quarts
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No. 143. Potage à la Gresham.
No. 143. Potage à la Gresham.
Cut two knuckles of veal and two pounds of ham in dice, butter the bottom of a stewpan, put in the meat, with three onions, one carrot, two turnips, two heads of celery, one leek, a bunch of parsley, thyme, bay-leaves, basil, marjoram, and a pint of white broth (No. 133); let it simmer over a moderate fire about twenty minutes, then add twelve quarts more broth; when it boils have ready half a calf’s head which has been scalded; put it into the stewpan and let it simmer two hours and a half, whe
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No. 144. Potage à la Colbert.
No. 144. Potage à la Colbert.
Peel and wash about a dozen Jerusalem artichokes, cut them in slices about a quarter of an inch thick, lay them flat upon the table and cut them through with a cutter about the size of a large pea, wash two heads of celery well, cut them round like sixpences, peel fifty small button onions, and pass the whole in a stewpan with two ounces of butter and a teaspoonful of sugar until no liquor remains with the vegetables and they are covered with a glaze, keeping them quite white; if any liquor rema
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No. 145. Potage à la Clermont.
No. 145. Potage à la Clermont.
Peel and cut thirty button onions into rings, fry them yellow in butter, cut also about sixty pieces of carrots, the size of a sixpenny piece, boil them in stock until nearly done, then put them on a sieve to drain, put four quarts of consommé (No. 134), and a gill of brown gravy (No. 135), into a stewpan with two ounces of semolina, when boiling add the carrots and onions; let it simmer twenty minutes, add a little pickled chervil, cut a small spring chicken in pieces, which has been previously
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No. 146. Potage Macédoine de Légumes.
No. 146. Potage Macédoine de Légumes.
Cut an equal quantity of carrots, turnips, celery, and Jerusalem artichokes with a scoop cutter, as large again as a pea, pass them in sugar and butter, with about a dozen button onions; have ready four quarts of consommé (No. 134), put the vegetables into it, let it boil at the corner of the stove about twenty minutes, add half a cabbage lettuce cut small, ten leaves of sorrel, a few leaves of tarragon and chervil (skim it well), add a little salt if required; serve a few green peas, or asparag
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No. 147. Potage à la Jardinière.
No. 147. Potage à la Jardinière.
Have ready the consommé clarified as previously, cut carrots, turnips, and celery, in slices about a quarter of an inch thick, cut them through with a long cutter, add ten button onions, pass them in sugar and butter as usual, put them into four quarts of clarified consommé, let it simmer at the corner of the stove about twenty minutes, or until the vegetables are done, skim it well, add a small quantity of picked tarragon, chervil, and a few white leaves of a cos lettuce; season with a little s
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No. 148. Potage à la Julienne.
No. 148. Potage à la Julienne.
Prepare and clean three carrots, three turnips, two onions, two leeks, and one head of celery, wash them all well, cut the carrots an inch in breadth in thin slices, cut them again across into small thin stripe, if the carrots are old the red part only must be used and peeled off like ribands, as fine and regular as possible; all the vegetables must be cut in the same way; put a quarter of a pound of butter into a stewpan, when it is melted, put in the onions and fry them about three minutes, th
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No. 149. Potage aux petits Navets à brun.
No. 149. Potage aux petits Navets à brun.
Feel ten fresh turnips, scoop as many as possible out of them with a small cutter, the size of a marble; put a teaspoonful of sugar into a stewpan, when it gets rather brown over the fire, put in about two ounces of butter with the turnips, toss them over the fire until they get a nice yellow colour; have ready nearly boiling four quarts of consommé (No. 134), and half a pint of brown gravy (No. 135), put them into it, let it simmer about twenty minutes, or until the turnips are tender, taking c
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No. 150. Potage à la Printanière.
No. 150. Potage à la Printanière.
Cut a bunch of spring carrots, ditto of turnips, ditto of green spring onions, in thick pieces, splitting the carrots in four, and about half an inch in length, wash them well, dry on a cloth, put them into a stewpan with two ounces of butter and a teaspoonful of sugar, pass them ten minutes over a sharp fire, have ready four quarts of consommé (No. 134), nearly boiling, put in the vegetables and let it boil at the corner of the stove fifteen minutes, skim it well, add a very little chervil and
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No. 151. Potage à la Jérusalem.
No. 151. Potage à la Jérusalem.
Have ready two dozen artichokes peeled and washed, scoop them with a cutter, the size of a marble, pass them with butter and sugar over a moderate fire until they are quite dry, put them into four quarts of clarified consommé (No. 134), and let them simmer until tender, skim it well, season with a little salt and sugar if required; a little brown gravy (No. 135), may be added....
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No. 152. Potage à la Marcus Hill.
No. 152. Potage à la Marcus Hill.
Butter the bottom of a stewpan, take three or four pounds of the knuckle of veal, and half a pound of lean ham in dice, (in case you have no veal, beef or mutton may be used instead;) add two onions, three carrots, two turnips, and half a pint of broth (No. 133), let it simmer on a brisk fire, stir it very often, when it forms a thick jelly at the bottom fill it up with a gallon of broth or water; it must simmer on the corner of the stove an hour, taking care to skim it well until reduced to thr
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No. 153. Potage aux pointes d’Asperges et Œufs pochés.
No. 153. Potage aux pointes d’Asperges et Œufs pochés.
Poach ten new laid eggs in saltwater and vinegar, rather hard, trim them, put them into the tureen, with half a pint of sprue grass, put three quarts of clarified consommé (No. 134) to boil; put into it for three minutes a fowl just roasted; when you take it out add twelve leaves of tarragon, skim it well, season with a little salt and sugar, pour it gently over the eggs, and be careful not to break them; your potage will have a most beautiful flavour of fowl, and the fowl will be as good as bef
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No. 154. Potage à la Brunoise.
No. 154. Potage à la Brunoise.
Cut two middle-sized carrots, two turnips, and four Jerusalem artichokes into thin slices, lay them separately upon a table and cut each piece through with a small diamond cutter; add one head of celery cut in small diamond-shaped pieces, and about a dozen very small onions peeled; put altogether into a stewpan with three ounces of butter and a teaspoonful of sugar; pass them over a brisk fire until the water from the vegetables is quite dried up, and the butter and sugar form a glaze over them;
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No. 155. Potage à la Nivernaise.
No. 155. Potage à la Nivernaise.
Cut an equal quantity of all kinds of vegetable in thin slices, lay them on the table and cut them through with a cutter the shape of a heart, pass them in butter and sugar, have ready four quarts of consommé (No. 134), blanch one ounce of Italian paste in salt and water, put it into the soup ten minutes before serving; skim well, add a little sugar, and put four large quenelles (No. 120) cut in slices, into the tureen....
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No. 156. Potage à la Palestine.
No. 156. Potage à la Palestine.
Cut two onions, half a pound of lean ham, one turnip, one head of celery, two bay-leaves and a sprig of thyme; put the whole into a stewpan with half a pound of butter, let it fry on a slow fire about twenty minutes (stirring it all the time), when forming a white glaze at the bottom, take it off the fire; have ready peeled and washed a dozen and a half of Jerusalem artichokes (if they are large, if small a larger quantity will be required) cut in thin slices; put them into the stewpan with half
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No. 157. Potage à la purée de Navets.
No. 157. Potage à la purée de Navets.
Cut half a pound of lean ham in dice, with two onions, one head of celery, put them into a stewpan with a quarter of a pound of butter and a bouquet garni, stir it over a moderate fire about ten minutes, then add half a pint of white broth (No. 133), with three pounds of turnips, peeled, washed and cut in thin slices; place them over a slow fire until they are quite tender; then add three tablespoonfuls of flour, mix well together, add three quarts of broth, stir it until boiling, season with a
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No. 158. Potage à purée d’Asperges.
No. 158. Potage à purée d’Asperges.
Cut two fresh bundles of sprue grass, boil very quickly in salt and water until tender; put four ounces of fresh butter into a stewpan with half a spoonful of chopped onions; when it is melted mix the sprue with it, then add three spoonfuls of flour, and four quarts of veal stock with one pint of boiled milk, let it boil five minutes, stirring it all the time; season with a teaspoonful of salt, two ditto of sugar, and a little white pepper; pass it through a tammie, boil it again in a clean stew
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No. 159. Potage à la Crécy.
No. 159. Potage à la Crécy.
Scrape, wash, and cut in thin slices, some carrots; take three pounds and a half of the red part only, lay them on a sieve to drain, put into a stewpan half a pound of lean ham, two onions, and one head of celery sliced, add half a pound of butter, three cloves, one blade of mace, pass it over a moderate fire twenty minutes, then add the carrots with one pint of white broth (No. 133), when quite tender add three tablespoonfuls of flour, mix well, put four quarts of white veal stock; let it simme
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No. 160. Potage à la purée de Choufleur.
No. 160. Potage à la purée de Choufleur.
Boil three large white cauliflowers in salt and water until quite tender, chop them very fine, put a quarter of a pound of butter into a stewpan, one leek, one head of celery (in slices) a quarter of a pound of ham, and two bay-leaves, pass them ten minutes over a quick fire; add the cauliflower, and three tablespoonfuls of flour, mix well, add three quarts of white stock, and one ditto of boiled milk; stir it until boiling, rub it through a tammie, boil and skim well; season with a teaspoonful
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No. 161. Potage à la purée de Concombres.
No. 161. Potage à la purée de Concombres.
Put half a pound of butter into a stewpan, slice two eschalots, six Jerusalem artichokes, (if early in the spring, but they may be omitted,) half a pound of lean ham, and six cucumbers peeled very carefully, as the least green would give a bad flavour; stir it over a slow fire twenty minutes, then add the meat of half a braised fowl (No. 523), well pounded, and three spoonfuls of flour, mix well; add three quarts of veal stock, and a quart of boiled milk, let it boil, keeping it stirred, rub it
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No. 162. Potage à la purée de Pois verts.
No. 162. Potage à la purée de Pois verts.
Cut a quarter of a pound of lean bacon in dice; put it into a stewpan with a good bunch of green onions, ditto of parsley, a small piece of mint, a quarter of a pound of butter, and three quarts of very fresh peas, pour some cold water over, wash the peas well—in mixing the butter with them pour off all the water; place them over a brisk fire until they are quite tender, then pound them in a mortar, put back into the stewpan, add three tablespoonfuls of flour; (mix it well), and about four quart
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No. 163. Clear Giblet Soup.
No. 163. Clear Giblet Soup.
Cut six pounds of knuckle of veal, with the bones, and one pound of lean ham in large dice, have three onions, two turnips, one carrot, two heads of celery, a bouquet garni, and a tablespoonful of salt; butter a stewpan lightly, put in the whole of the ingredients, add six cloves, two blades of mace, and half a pint of water; pass it over a brisk fire about twenty minutes, stirring every two or three minutes; when there is a white glaze upon the spoon add eight quarts of broth (No. 133), or wate
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No. 164. Potage aux Queues de Bœuf (clair.)
No. 164. Potage aux Queues de Bœuf (clair.)
Cut six pounds of leg of beef in large dice, without bones, cut two ox tails in joints, put them into a stewpan with half a pound of ham, one carrot, one head of celery, four onions, two ounces of butter, half a pint of white broth (No. 133), six cloves, one blade of mace, and a tablespoonful of salt; pass it over a moderate fire half an hour, stirring it every five minutes; when getting a yellow glaze at the bottom put some ashes on the stove to slacken the fire, let it remain twenty minutes lo
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No. 165. Potage aux Queues d’Agneau.
No. 165. Potage aux Queues d’Agneau.
Cut six pounds of trimmings of lamb or veal, half a pound of ham, a large bunch of parsley, thyme, bay-leaves and marjoram, three cloves, one blade of mace; put three tablespoonfuls of salad oil into a stewpan with the ingredients, and half a pint of white broth, cut six lamb’s tails in joints an inch long, put them into the stewpan with one calf’s foot cut in pieces, pass it ten minutes over a brisk fire, then add six quarts of broth (No. 133), or water, and two ounces of salt, when boiling, sk
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No. 166. Potage aux Queues de veau (clair).
No. 166. Potage aux Queues de veau (clair).
Proceed exactly as in the last, but instead of lamb use veal, for stock, cut four calves’ tails in pieces half an inch long, allow more time to stew, being larger, but finish the same way....
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No. 167. Potage à la Duchesse.
No. 167. Potage à la Duchesse.
Cut eight pounds of veal, one pound of ham, and one calf’s foot in dice, butter the bottom of a stewpan, put in the meat with two onions, the peel of half a lemon, and half a pint of broth (No. 133); pass the whole over a brisk fire, until forming a white glaze, then add eight quarts of broth, or water, and half a pint of brown gravy (No. 135), when boiling, let it simmer at the corner of the stove about two hours, boil a fowl in it, skim it well, pass through a tammie; put two ounces of arrowro
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No. 168. Clear Grouse Soup.
No. 168. Clear Grouse Soup.
Cut six pounds of leg of beef in large dice, with two wild rabbits, and one pound of lean ham, butter the bottom of a stewpan, put in the meat, with two calf’s feet, two onions, four leeks, one carrot, two turnips, a bunch of thyme, marjoram, bay-leaves, and parsley, a blade of mace, and six cloves all inclosed in the bunch; set the stewpan over a brisk fire, add one pint of broth (No. 133), stir it until forming a white glaze, then add eight quarts of water, and nearly a pint of brown gravy (No
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No. 169. Clear Partridge Soup.
No. 169. Clear Partridge Soup.
Proceed exactly the same as in the last, being very particular that the birds are young and not over done....
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No. 170. Clear Pheasant Soup.
No. 170. Clear Pheasant Soup.
Prepare the soup as before, two young pheasants will be enough, but they must hang until full flavoured, or it would not taste of game. Where pheasants are plentiful some may be used instead of the rabbits....
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No 171. Clear Woodcock Soup.
No 171. Clear Woodcock Soup.
Roast two or three woodcocks, well wrapped in paper, underdone, let them cool, cut them in pieces like the grouse, put the trimmings into the soup, which must be the same as the grouse soup (No. 168); put the inside of the woodcocks in the mortar, pound well, mix four ounces of forcemeat (No. 122) with it, add one yolk of egg, take a knife, surround every part of the pieces with it, poach them gently in a sauté-pan with a little stock, put them into the tureen and pour the consommé over....
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No. 172. Clear Hare Soup.
No. 172. Clear Hare Soup.
Cut a young hare in small pieces, the legs in two pieces, ditto the shoulders, and the back in six pieces, put them in a stewpan with half a pound of lean ham cut in dice, half a pound of butter, eight cloves, two blades of mace, twenty peppercorns, fry the whole twenty minutes over a moderate fire; when the hare is getting firm throw over it an ounce of arrowroot, mix well, add six quarts of consommé (No. 134) and one of water, let it boil nearly two hours, or until the hare is done, which you
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No. 173. Potage clair à la Poissonière.
No. 173. Potage clair à la Poissonière.
Prepare a good stock of eight pounds of veal, half a pound of ham, one carrot, one turnip, four onions, four cloves, two blades of mace, two heads of celery, and half a pint of broth; pass it over a brisk fire twenty minutes, when there is a white glaze at the bottom add two gallons of broth (No. 133), or water, and a tablespoonful of salt, then add a small cod’s head, let it simmer two hours, skim well, pass through a cloth into a clean stewpan, put it again on the stove to reduce one third, ha
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No. 174. Grouse Soup.
No. 174. Grouse Soup.
Roast two or three grouse, take off all the flesh, reserving some of the fillets, which cut in thin slices and serve with the soup in the tureen; put the bones in a stewpan with two quarts of first stock (No. 133)—boil them half an hour—place the flesh into a mortar, pound it well, then put two onions, half a carrot, and a turnip, in slices into a stewpan, with half a pound of butter, a few sprigs of parsley, thyme, two bay-leaves, six peppercorns, and half a blade of mace; stir them five minute
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No. 175. Pheasant Soup.
No. 175. Pheasant Soup.
Prepare this soup exactly as the last, but finishing with milk or cream, and omitting the brown gravy, as this soup must be kept white....
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No. 176. Partridge Soup.
No. 176. Partridge Soup.
Roast four partridges, and proceed as in the last....
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No. 177. Hare Soup.
No. 177. Hare Soup.
Cut eight pounds of beef and veal, with about a pound of bacon, in large dice, have three onions, two turnips, two carrots, four bay-leaves, a bunch of parsley, four sprigs of thyme, basil, and three heads of celery; butter the bottom of a stewpan, put in the meat and vegetables with a pint of broth, place it over a moderate fire, cut the hare in pieces (rather small), put it into the stewpan, stir it every six minutes until it is covered with a brown glaze, then add three quarters of a pound of
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No. 178. Purée of all kinds of Game, mixed or separate.
No. 178. Purée of all kinds of Game, mixed or separate.
If you have any game from a previous dinner, whether pheasant, partridge, grouse, hare, wild rabbits, or any kind of game, take all the meat from the bones, put the bones in a stewpan to simmer with four quarts of consommé (No. 134) half an hour, pound the meat in the mortar very fine, put it into a clean stewpan with quarter of a pound of butter, half ditto of ham, two heads of celery cut thin, two eschalots, one carrot, one turnip, four cloves, and four peppercorns; pass it over a slow fire tw
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No. 179. Giblet Soup.
No. 179. Giblet Soup.
Prepare the stock exactly like the clear giblet (No. 163), instead of clarifying it put half a pound of butter into a stewpan with three quarters of a pound of flour, make a light-coloured roux, mix the stock with it, boil it about forty minutes, keeping it stirred, add a large bouquet garni, pass through a tammie into a clean stewpan, have ready about fifty small button onions, passed in butter and sugar, throw them into the soup and let them simmer until tender; ten minutes before serving add
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No. 180. Potage à la Reine.
No. 180. Potage à la Reine.
Put a pint of rice into a basin, wash well in three waters, put a quarter of a pound of butter into a stewpan, two minced onions, one turnip, one carrot, four Jerusalem artichokes, half a pound of lean bacon, two cloves, half a blade of mace, and a small bunch of parsley; pass the whole over a slow fire about fifteen minutes, taking care it is not the least brown; add three quarts of white stock (No. 7) and the rice, let it simmer very gently until the rice is quite tender, have ready a fowl roa
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No. 181. Potage à la Regente.
No. 181. Potage à la Regente.
Prepare your soup just as the above; have ready braised a spring chicken, cut in ten nice pieces; put it into the soup ten minutes to warm; put into the tureen four spoonfuls of very green sprue grass, if in season, or green peas, or small Brussels sprouts, and pour the soup gently over....
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No. 182. Soup Mulligatawny.
No. 182. Soup Mulligatawny.
Cut four onions, four apples, one carrot, two turnips, one head of celery, and half a pound of lean ham in slices; put them into a stewpan with half a pound of butter, pass it twenty minutes over a brisk fire, with four cloves, one blade of mace, a bunch of parsley, thyme, bay-leaves, and a pint of broth (No. 133); let it simmer about twenty minutes, then add three tablespoonfuls of curry powder, one do. of curry paste, and four do. of flour; mix the whole well together, with eight quarts of bro
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No. 183. Potage Queues de Veau à blanc.
No. 183. Potage Queues de Veau à blanc.
Make the stock and stew the calves’ tails precisely as No. 166, instead of clarifying it; put a quarter of a pound of butter into a stewpan with six ounces of flour; stir it over the fire about five minutes; let it cool, then mix the stock with it, stirring it well with a wooden spoon until it boils; then place it at the corner of the stove about twenty minutes; skim, add a bouquet garni, and a glass of madeira or sherry, pass it through a tammie; season with a spoonful of sugar, a little cayenn
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No. 184. Potage Queues de Veau à l’Indienne.
No. 184. Potage Queues de Veau à l’Indienne.
Put four quarts of mulligatawny soup (No. 182) into a stewpan, and a pint of consommé (No. 134); cut some vegetables as for julienne (No. 148), put ten tablespoonfuls of salad oil into a sauté-pan; when hot, fry the vegetables in it, until rather brown; lay them on a sieve to drain, then add them to the soup, which is in ebullition; skim well, put about fifteen nice pieces of calves’ tail in it, and serve, with some dry boiled rice in a separate dish....
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No. 185. Potage Tête de Veau à l’Indienne.
No. 185. Potage Tête de Veau à l’Indienne.
Proceed exactly as above, except, put pieces of cooked calf’s head cut in square pieces, instead of calves’ tail....
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No. 186. Potage Queues de Bœuf à l’Indienne.
No. 186. Potage Queues de Bœuf à l’Indienne.
Prepare the same stock as No. 184; put about twelve pieces of ox-tail, well stewed, as No. 164, into the soup ten minutes before serving....
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No. 187. Potage Queues de Bœuf à l’Anglaise.
No. 187. Potage Queues de Bœuf à l’Anglaise.
Butter the bottom of a middling-sized stewpan, into which put six pounds of leg of beef, two ox-tails cut in joints, four onions, two heads of celery, two turnips, one carrot, ten peppercorns, a blade of mace, six cloves, and a bunch of parsley, thyme, and bay-leaves; then add half a pint of water, place it over the fire, stirring it round occasionally, until the bottom of the stewpan is covered with a brownish glaze; then fill up the stewpan with eight quarts of first stock (No. 133), and two o
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No. 188. Potage aux Huîtres.
No. 188. Potage aux Huîtres.
Blanch four dozen oysters until rather firm (they must not nearly boil) drain them on a sieve; save the liquor in which they are blanched. Put a quarter of a pound of butter into a stewpan; when it is melted mix with it six ounces of flour; stir it over a slow fire a short time; afterwards let it cool, then add the liquor of the oysters, a quart of milk, and two quarts of good veal stock (No. 7); season as follows: a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, h
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No. 189. Potage aux filets de Soles.
No. 189. Potage aux filets de Soles.
Put a quarter of a pound of butter, with six ounces of flour into a stewpan; make a white roux; when cold, mix well with two quarts of veal stock (No. 7), and one quart of milk; set it on the stove, stir until boiling; have ready filleted two very fresh soles; trim the fillets, and put the bones and trimmings into the soup, with four cloves, two blades of mace, two bay-leaves; two spoonfuls of essence of anchovy, one do. of Harvey sauce, one do. of sugar, half a saltspoonful of cayenne, and a li
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No. 190. Potage à la Poissonnière.
No. 190. Potage à la Poissonnière.
Blanch two dozen oysters, four dozen very fresh muscles blanched and bearded; put a quarter of a pound of butter into a stewpan, with six ounces of flour, make a white roux; when cool, add the liquor of the oysters, muscles, and bone of the sole, with two quarts of broth, and three pints of milk; season with a spoonful of salt, one do. of sugar, a sprig of thyme, parsley, two bay-leaves, four cloves, and two blades of mace; pass through a tammie into a clean stewpan, boil and skim well; cut abou
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No. 191. Potage d’Anguille.
No. 191. Potage d’Anguille.
Bone two large eels from head to tail, cut the meat off in slanting dice the size of a teaspoon; put a quarter of a pound of butter into a stewpan, with a spoonful of chopped eschalots, to which add a quarter of a pound of flour; stir it over a moderate fire five minutes, let it cool, then add three quarts of good consommé (No. 134); when it boils throw in the bones of the eels, a small bunch of turtle herbs; let it boil a few minutes; skim it well, pass through a tammie into a clean stewpan; pu
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No. 192. Potage de Homard.
No. 192. Potage de Homard.
Take all meat from a hen lobster, break up the shell and small claws in a mortar, and put them into a stewpan, with five pints of consommé, place it at the corner of the fire to simmer half an hour; then mix the red spawn with a quarter of a pound of butter, as directed (No. 77); then put two onions, a piece of carrot, and half a turnip, in slices, into a stewpan, with a few sprigs of parsley and thyme, two bay-leaves, a blade of mace, four cloves, and a quarter of a pound of butter; stir them t
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No. 193. Potage à la Chanoinaise.
No. 193. Potage à la Chanoinaise.
Make a white roux of a quarter of a pound of butter and six ounces of flour; add five pints of white consommé (No. 134) and three pints of milk; when boiling, skim well: add three tablespoonfuls of essence of anchovy, two do. of Harvey sauce, a bunch of thyme, parsley, bay-leaf, half a spoonful of salt, do. of sugar, and a little cayenne pepper; pass through a tammie; have ready the soft roes of three mackarel, cut in square pieces, and passed in butter, as directed (No. 382); throw them in the
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No. 194. Potage Pâte d’Italie.
No. 194. Potage Pâte d’Italie.
Put four tablespoonfuls of various shaped small Italian paste in a quart of boiling water, with a little salt in it, boil it a few minutes; put it on a sieve to drain; have about three quarts of clarified consommé (No. 134), quite boiling; put the paste into it, and boil a quarter of an hour; it must be of a pale sherry colour; consommé of fowl is the best for this kind of potage; season with a little salt and sugar. A piece of good glaze may likewise be introduced....
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No. 195. Potage au Vermicelle.
No. 195. Potage au Vermicelle.
Put three quarts of consommé to boil, throw in a good handful of vermicelli; let it simmer gently about fifteen minutes; season with salt and a little sugar....
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No. 196. Potage à la Semoule.
No. 196. Potage à la Semoule.
Put about six tablespoonfuls of semoulina into three quarts of consommé (No. 134); when it boils, set it at the corner of the stove to simmer about twenty minutes; season with a little salt and sugar; serve very hot....
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No. 197. Potage au Riz.
No. 197. Potage au Riz.
Steep half a pint of rice (previously well washed) in boiling water five minutes, drain it on a sieve, put it into three quarts of boiling consommé (No. 134), let it simmer half an hour; when the rice is quite done, but not in puree, it is quite ready to serve, with the addition of a piece of glaze and a little sugar if required. The consommé must be very strong for this soup....
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No. 198. Potage au Macaroni.
No. 198. Potage au Macaroni.
Boil twenty sticks of macaroni in two quarts of water where you have put salt, and a piece of butter; when tender, cut each stick in three pieces; have ready three quarts of consommé (No. 134) put the macaroni in, simmer twenty minutes; and serve with grated Parmesan cheese separate....
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No. 199. Potage au Macaroni en rubands.
No. 199. Potage au Macaroni en rubands.
Prepare and serve as above, but using the tape maccaroni instead of the other, and only blanching it five minutes in the water....
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No. 200. Turtle Soup.
No. 200. Turtle Soup.
This soup, the delight of civic corporations, the friend of the doctors, and enemy of the alderman, has been, and perhaps ever will be, the leading article of English cookery. Its great complication has rendered it difficult in private establishments; I shall here, however, simplify it so as to render it practicable. Make choice of a good turtle, weighing from one hundred and forty to one hundred and eighty pounds, hang it up by the hind fins securely, cut off the head and let it hang all night,
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No. 201. Clear Turtle Soup.
No. 201. Clear Turtle Soup.
Is now perhaps held in the highest estimation among real epicures, and when artistically prepared is indeed worthy the name of a luxury; it is easier digested and does not dog the palate so much as when made thick, indeed a pint of this soup may be taken before a good dinner (with the assistance of milk punch not too much iced or too sweet) where half a pint of the other might spoil the remainder of your dinner. I shall here describe it in that simple manner which will render it easy for any coo
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No. 202. Mock Turtle Soup.
No. 202. Mock Turtle Soup.
Put a quarter of a pound of butter at the bottom of a large stewpan, then cut up twenty pounds of knuckles of veal in large dice, with two pounds of uncooked ham; put them into a stewpan with six onions, two carrots, two heads of celery, twenty peppercorns, two blades of mace, two ounces of salt, and a pint of water; set it over a sharp fire, stirring it round occasionally until the bottom of the stewpan is covered with a light brown glaze, then lay in the half of a scalded calf’s head, the chee
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METHOD OF CLEANING SALT-WATER FISH.
METHOD OF CLEANING SALT-WATER FISH.
Turbot. Take the gills out carefully, and make an incision close to the head (on the back of the fish) from which take out the inside, and wash it well with salt and water. Observe that the middle-sized fish are the best; if too large, they sometimes eat tough and thready; this fish is better kept a day or two after it is caught, particularly in winter. Brill. Take the scales off the belly, and proceed the same as for turbot, but cut off the fins. John Dory. Cut off the fins, take out the gills,
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METHOD OF CLEANING FRESH-WATER FISH.
METHOD OF CLEANING FRESH-WATER FISH.
Carp. Have a sharp-pointed kitchen knife, put the point carefully under the scales (between the scales and the skin); at the tail of the fish pass the knife gently up the back to the head, dividing the scales from the skin carefully; you may then take off the whole of the scales in one piece from each side, and your fish will look very white; (most cooks are acquainted with this mode, but should it be too difficult for some, they can scrape it in the common way; it will not look so white, but wi
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No. 203. Turbot, to boil.
No. 203. Turbot, to boil.
A turbot must be well rubbed over with salt and lemon before it is put in the water; have ready a large turbot-kettle half full of cold water, and to every six quarts of water, put one pound of salt, lay the fish in and place it over a moderate fire; a turbot of eight pounds may be allowed to simmer twenty minutes or rather more, thus it will be about three quarters of an hour altogether in the water; when it begins to crack very slightly, lift it up with the drainer and cover a clean white napk
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No. 204. Turbot à la Crème.
No. 204. Turbot à la Crème.
Cook the turbot as above and dish it without a napkin, (but be careful that it is well drained before you place it on the dish, and absorb what water runs from the fish with a napkin, for that liquor would spoil your sauce, and cause it to lose that creamy substance which it ought to retain; this remark applies to all kinds of fish that is served up with the sauce over it); then put one pint of cream on the fire in a good sized stewpan, and when it is nearly simmering add half a pound of fresh b
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No. 205. Turbot Sauce homard.
No. 205. Turbot Sauce homard.
Cook the turbot as before, then take an ounce of lobster spawn and pound it in a mortar with a quarter of a pound of fresh butter, rub it through a hair sieve with a wooden spoon upon a plate, have ready a pint of good melted butter nearly boiling, into which put the red butter, and season with a teaspoonful of essence of anchovy, a little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in dice and put in the sauce; serve it in a boat very hot....
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No. 206. Turbot à la Hollandaise.
No. 206. Turbot à la Hollandaise.
Cook the turbot as before, and dish without a napkin; then put the yolks of four eggs in a stewpan with half a pound of fresh butter, the juice of a lemon, half a teaspoonful of salt and a quarter of one of white pepper; set it over a slow fire stirring it the whole time quickly; when the butter is half melted take it off the fire for a few seconds, (still keeping it stirred), till the butter is quite melted, then place it again on the fire till it thickens, then add a quart of melted butter, st
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No. 207. Turbot à la Mazarine.
No. 207. Turbot à la Mazarine.
Cook the fish as above, then have all the spawn from two fine hen lobsters; if not sufficient get some live spawn from the fishmonger’s, making altogether about two ounces, pound it well in the mortar and mix it with half a pound of fresh butter, rub it through a hair sieve, place it upon ice until firm, then put it in a stewpan with the yolks of four eggs, a little pepper, half a teaspoonful of salt, and four tablespoonfuls of lemon juice, place it over the fire and proceed as for the sauce Hol
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No. 208. Turbot en matelote Normande.
No. 208. Turbot en matelote Normande.
Procure a smallish turbot, one weighing about ten pounds would be the best, cut off part of the fins and make an incision in the back, butter a sauté-pan, (large enough to lay the turbot in quite flat), and put three tablespoonfuls of chopped eschalots, three glasses of sherry or Madeira, half a teaspoonful of salt, a little white pepper, and about half a pint of white broth into it, then lay in the turbot and cover it over with white sauce (No. 7), start it to boil over a slow fire, then put it
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No. 209. Turbot en Matelote vierge.
No. 209. Turbot en Matelote vierge.
Boil a turbot as before, dish it up without a napkin, and have ready the following sauce; chop two onions very fine and put them in a stewpan with four glasses of sherry, a sole cut in four pieces, two cloves, one blade of mace, a little grated nutmeg, some parsley, and one bay-leaf; boil altogether five minutes, then add a quart of white sauce (No. 7), boil twenty minutes stirring all the time, then put a tammie over a clean stewpan, and colander over the tammie, pass the sauce, take the meat o
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No. 210. Turbot à la Réligieuse.
No. 210. Turbot à la Réligieuse.
Dress the turbot as before, and cover with Hollandaise sauce (No. 66); chop some Tarragon chervil, and one French truffle, which sprinkle over it; garnish with hard-boiled eggs cut in four lengthwise and laid round....
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No. 211. Turbot à la Crème (gratiné).
No. 211. Turbot à la Crème (gratiné).
Put a quarter of a pound of flour in a stewpan, mix it gently with a quart of milk, be careful that it is not lumpy, then add two eschalots, a bunch of parsley, one bay-leaf, and a sprig of thyme tied together, for if put in loose it would spoil the colour of your sauce, (which should be quite white,) then add a little grated nutmeg, a teaspoonful of salt and a quarter ditto of pepper, place it over a sharp fire and stir it the whole time, boil it till it forms rather a thickish paste, then take
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No. 212. Turbot à la Poissonière.
No. 212. Turbot à la Poissonière.
Boil a turbot as before, and take it up when only one third cooked, then put in a large sauté-pan or baking sheet forty button onions peeled and cut in rings, two ounces of butter, two glasses of port wine, the peel of half a lemon, and four spoonfuls of chopped mushrooms, then lay in the turbot and cover with a quart of brown sauce (No. 1), set it in a slow oven for an hour, then take it out and place it carefully on a dish, place the fish again in the oven to keep hot, then take the lemon peel
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No. 213. Turbot à la Crème d’Anchois.
No. 213. Turbot à la Crème d’Anchois.
Boil the turbot and dish it without a napkin, then pour the following sauce over it and serve immediately: put a quart of melted butter into a stewpan, place it on the fire and when nearly boiling add six ounces of anchovy butter (No. 78), and four spoonfuls of whipped cream, mix it quickly but do not let it boil; when poured over the fish sprinkle some chopped capers and gherkins over it....
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No. 214. Small Turbot à la Meûnière.
No. 214. Small Turbot à la Meûnière.
Crimp the turbot by making incisions with a sharp knife, about an inch apart, in the belly part of the fish, then rub two tablespoonfuls of chopped onions and four of salt into the incisions, pour a little salad oil over it and dip it in flour, then put it on a gridiron a good distance from the fire—the belly downwards—let it remain twenty minutes, then turn it by placing another gridiron over it, and turning the fish over on to it, place it over the fire for about twenty-five minutes, or longer
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No. 215. Turbot au gratin à la Provençale.
No. 215. Turbot au gratin à la Provençale.
This dish is made from fish left from a previous dinner; pot two tablespoonfuls of chopped onions, and two of chopped mushrooms into a stewpan with two tablespoonfuls of salad oil; place it over a moderate fire five minutes, stirring it with a wooden spoon; then add three pints of brown sauce (No. 1), and reduce it one third, then add a clove of scraped garlic, a teaspoonful of Harvey sauce, one of essence of anchovy, a little sugar, a little cayenne, and two yolks of eggs, pour a little sauce o
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No. 216. Brill au naturel.
No. 216. Brill au naturel.
This fish though not so much thought of as turbot is very delicate eating, and being cheaper may be more freely used for fillets, &c., and may be recommended cooked in the following ways:—Boil a brill as you would a turbot, but the flesh being softer than that fish you put it in boiling water; if the fish weighs from four to five pounds put it into six quarts of water in which there is one pound of salt, draw the kettle to the corner of the fire and let it simmer for half an hour, try wh
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No. 217. Brill à la purée de Câpres.
No. 217. Brill à la purée de Câpres.
Take a very fresh fish, and an hour before cooking rub a good handful of salt on it, then boil it as before, dish it without a napkin, and have ready the following sauce:—put a pint and a half of melted butter into a stewpan, then have ready prepared three tablespoonfuls of capers, and two of gherkins, with a little boiled spinach pounded in a mortar with four ounces of fresh butter, and passed through a hair sieve, and when the melted butter is nearly boiling stir it quickly into it; finish it
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No. 218. Brill à la Hollandaise.
No. 218. Brill à la Hollandaise.
Boil the fish as above and proceed as for turbot à la Hollandaise; see that article....
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No. 219. Brill aux Câpres.
No. 219. Brill aux Câpres.
Boil the fish and put twelve tablespoonfuls of melted butter into a stewpan, place it on the fire and when nearly boiling mix two ounces of fresh butter and three tablespoonfuls of capers with a little pepper and salt, dish on a napkin and pour the sauce over or serve in a boat....
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No. 220. Brill à la Meûnière.
No. 220. Brill à la Meûnière.
Proceed as for Turbot à la meûnière, (No. 214,) allowing sufficient time according to the size of the fish....
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No. 221. Brill sauce Homard.
No. 221. Brill sauce Homard.
Proceed as for turbot sauce homard, (No. 205.)...
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No. 222. Brill à la Billingsgate.
No. 222. Brill à la Billingsgate.
Broil the fish as for brill à la meûnière and dish it without a napkin; then have ready the following sauce;—blanch a pint of muscles, beard them and take out the black spots, then put two chopped eschalots in a stewpan with one ounce of butter, pass it over the fire five minutes, then add half a tablespoonful of flour, mix with it the liquor from the muscles, half a pint of milk, and half a gill of cream, a saltspoonful of salt, a little white pepper, and some grated nutmeg, boil it until rathe
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No. 223. Brill au gratin.
No. 223. Brill au gratin.
See turbot à la crème gratiné (No. 211,) and proceed in the same manner....
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No. 224. Brill à la crème d’Anchois.
No. 224. Brill à la crème d’Anchois.
Proceed as for turbot à la crème d’anchois (No. 213.)...
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No. 225. Filets de Brill à la Juive.
No. 225. Filets de Brill à la Juive.
Fillet a brill by passing a good knife from the head to the tail of the fish close to the middle bone, hold your knife in a slanting direction keeping it close to the bone (without cutting the bone) until you reach the fins, proceed in like manner until you have got off all the meat from the bones, then cut each fillet in halves, or in four pieces if they are large, egg and bread-crumb each piece, then dip them in clarified butter and again bread-crumb them; when ready fry them of a yellowish br
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No. 226. Filets de Brill en matelote.
No. 226. Filets de Brill en matelote.
Fillet and fry the fish as above, dish it on a border of mashed potatoes, and place the following sauce in the centre:—peel about forty button onions, and pass them in a stewpan with two ounces of butter and a little sugar; when of a light brown colour add two tablespoonfuls of wine, set it on the fire five minutes, then add a quart of brown sauce and eight tablespoonfuls of stock, set it on the corner of the fire to boil forty minutes, skim it, then add twenty quenelles (No. 120), twenty heads
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No. 227. John Dorée.
No. 227. John Dorée.
Of all fish this one is perhaps the most delicious, although but recently in vogue; their appearance has been a great objection to them; considering this I have studied to discover several ways of dressing them to improve their appearance and flavour; to dress them plain you boil them in the same way as brills, allowing about the same time for the same weight, and ascertain when done by the same means; serve on a napkin; garnish the parts that are broken with double parsley, and serve anchovy sa
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No. 228. John Dorée à l’Orléannaise.
No. 228. John Dorée à l’Orléannaise.
Procure a very fresh dory about five pounds in weight, then have ready half a pound of forcemeat of fish (No. 124), in a basin, with which mix a little chopped thyme and parsley, season rather high, stuff your dory with it, lay it in a fish kettle with three onions, a carrot, turnip, head of celery, a bunch of parsley, thyme, and bay-leaf, one tablespoonful of salt, four cloves, two glasses of port wine, two of vinegar, and four quarts of water, set it over a slow fire for an hour to stew, drain
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No. 229. John Dorée en matelote Marinière.
No. 229. John Dorée en matelote Marinière.
Flour the fish and boil or stew it as above, dish it without a napkin, then have ready a matelotte sauce (see fillets of brill en matelotte, No. 226,) to which add three dozen of oysters that have been blanched and bearded; pour the sauce over the fish and serve very hot....
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No. 230. John Dorée à la Crèmière.
No. 230. John Dorée à la Crèmière.
Boil the fish, put a pint of milk with the water you boil it in, dish it on a napkin, garnish with some large sprigs of double parsley, have ready the following sauce: put half a pint of double cream in a stewpan, and when it is nearly boiling, add a quarter of a pound of fresh butter; shake the stewpan round with your hand till the butter is melted, then add the juice of a lemon, a saltspoonful of salt, and half ditto of white pepper; serve in a boat very hot....
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No. 231. John Dorée en Ravigote.
No. 231. John Dorée en Ravigote.
Boil the fish as above, and dish it up without a napkin; have ready the following sauce: put three yolks of eggs in a stewpan, with six ounces of fresh butter, three tablespoonfuls of Tarragon vinegar, a saltspoonful of salt, and a little white pepper; stir it over the fire for a few minutes until the butter melts, and it becomes thickish; then add eighteen spoonfuls of melted butter, stir it over the fire, but do not let it boil; pass it through a tammie, then add a tablespoonful of chopped tar
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No. 232. John Dorée à la purée de Crevettes.
No. 232. John Dorée à la purée de Crevettes.
Boil the fish as usual, and dish without a napkin; have ready the following sauce: pick and wash a pint of fresh prawns, pound them in a mortar with half a pound of fresh butter, and rub them through a sieve; then put twelve spoonfuls of bechamel sauce (No. 7) in a stewpan, with twelve of melted butter; place it over the fire, and when it boils, stir the butter and prawns into it; pour the sauce over the fish, and strew chopped lobster over....
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No. 233. John Dorée à la Batelière.
No. 233. John Dorée à la Batelière.
Boil the fish as usual, and dish it up without a napkin; have ready the following sauce: peel fifty button onions, pass them in a stewpan with a little sifted sugar and butter, but keep them quite white; then add a glass of sherry, twenty spoonfuls of bechamel sauce, and a bunch of parsley; set it on the corner of the stove to simmer till the onions are quite done (if the sauce is too thick, add a few spoonfuls of white stock); then throw in twenty heads of mushrooms, a dozen of blanched oysters
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No. 234. John Dorée à la Crème (gratiné.)
No. 234. John Dorée à la Crème (gratiné.)
Proceed as for Turbot à la crème gratiné (No. 211)....
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No. 235. John Dorée à la Hollandaise.
No. 235. John Dorée à la Hollandaise.
Proceed as for Turbot à la Hollandaise (No. 206)....
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No. 236. Saumon.
No. 236. Saumon.
The Thames salmon used to be reckoned the most recherché; but since so many steam-boats have been introduced upon the surface of that noble river, and the tunnel has been built, introducing their greatest enemies, human beings, both above and below their liquid habitation, they have fled to the ocean for protection, and are now no longer discernible from their once commoner brethren. But the Severn salmon is now esteemed the best; the crimped is in the highest favour with the gourmets. It would
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No. 237. Saumon au naturel.
No. 237. Saumon au naturel.
Put your fish in cold water (using a pound of salt to every six quarts of water), let it be well covered with water, and set it over a moderate fire; when it begins to simmer, set it on the side of the fire. If the fish weighs four pounds, let it simmer half an hour; if eight pounds, three quarters of an hour, and so on in proportion; dish it on a napkin, and serve lobster or shrimp sauce in a boat. (See those sauces, Nos. 68 and 73.)...
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No. 238. Crimped Salmon au naturel.
No. 238. Crimped Salmon au naturel.
Have two quarts of water boiling in a stewpan, with half a pound of salt, in which place two slices of crimped salmon (if more than two required, put more water in proportion), boil them quickly for a quarter of an hour or twenty minutes; try the bone in the centre, and if it leaves easily, the fish is done; avoid leaving the fish in water after it is done, as it destroys its aroma; but if not ready, cover it over with a wet napkin, and stand it in the hot closet; dish on a napkin, and serve eit
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No. 239. Saumon en matelote Marinière.
No. 239. Saumon en matelote Marinière.
Rub two or three large slices of salmon with oil, and dip them in flour; then put them on a gridiron over a moderate fire; when one side is done turn them carefully, and when the bone will leave easily, they are done; dish them without a napkin, and pour a matelote sauce (No. 62) over them. 240. Saumon à la Mazarine. Boil the salmon in slices, as previously; dish it without a napkin, and pour a Mazarine sauce over them (see Turbot à la Mazarine, No. 207.)...
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No. 241. Saumon à la Hollandaise.
No. 241. Saumon à la Hollandaise.
Boil the salmon as before; if in slices, dish them without a napkin, and pour the sauce over them; if a whole salmon serve it in a boat. (See Turbot à la Hollandaise, No. 206.)...
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No. 242. Saumon à la Cardinal.
No. 242. Saumon à la Cardinal.
Stuff the belly of the salmon with forcemeat of fish (No. 124) and braise as directed for John Dorée à l’Orléannaise (No. 228); when done dish it without a napkin, and cover it with a mazarine sauce (No. 207), sprinkle truffles and gherkins cut in diamonds over it....
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No. 243. Saumon à l’Amiral.
No. 243. Saumon à l’Amiral.
Truss a small salmon in the form of the letter S, and boil it as previously; dish it without a napkin, and have ready the following sauce: peel four large onions, cut them in slices, and put them into a stewpan with six tablespoonfuls of salad oil; fry them a light brown colour, then pour off the oil, and add two glasses of port wine, three cloves, one blade of mace, a sprig of thyme, a bay-leaf, one teaspoonful of salt, two of sugar, twenty spoonfuls of brown sauce (No. 1), and six of brown gra
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No. 244. Saumon en matelote Saxone.
No. 244. Saumon en matelote Saxone.
Boil a small salmon as in the last article, and dish without a napkin; have ready some small legs of lobster, bend them at the joints and stick the ends into the back of the salmon, from head to tail, make the sauce as for turbot à la poissonière (No. 212), and pour over the fish, then have ready some fillets of sole (cut in strips as fine as white-bait,) nicely bread-crumbed and fried in lard, with which garnish your fish....
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No. 245. Saumon à la Beyrout.
No. 245. Saumon à la Beyrout.
Broil two slices, of salmon in oiled paper over a moderate fire; when they are done peel the skin from the edge and lay them on a dish without a napkin; have ready the following sauce: put one tablespoonful of chopped onions in a stewpan with one ditto of Chili vinegar, one of common vinegar, two ditto of Harvey sauce, two ditto mushroom catsup, and twenty tablespoonfuls of melted butter; let it reduce till it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovy an
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No. 246. Saumon à la Pêcheuse.
No. 246. Saumon à la Pêcheuse.
Take a slice of thick salmon and make an incision upon each side, cutting it to the bone, put plenty of salt and chopped onions upon it and rub it well in, then oil a sheet of white paper, lay the salmon on it, fold the paper over and crimp it at the edges to keep the steam from escaping, put it on a gridiron over a slow fire, and when done serve it in the paper with pats of butter separate; the person that serves this dish at table should open the paper and place two pats of butter on each slic
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No. 247. Saumon à l’Ecillière.
No. 247. Saumon à l’Ecillière.
Boil three large slices of salmon, place them upon a dish, then have ready the following sauce: put a teaspoonful of chopped onions into a stewpan, with a very small quantity of salad oil, pass it over a moderate fire three or four minutes, but keep them quite white, then cut in small dice the tender part of four dozen of oysters, put them in the stewpan with the onions, stir them over the fire till the oysters are warmed through, then add half a tablespoonful of flour, (mix all well together,)
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No. 248. Saumon à la Crème d’Anchois.
No. 248. Saumon à la Crème d’Anchois.
Boil two slices of salmon, dish without a napkin, and pour the sauce over them (see Turbot à la crème d’anchois, No. 213)....
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No. 249. Saumon au gratin à la Provençale.
No. 249. Saumon au gratin à la Provençale.
Should you have any salmon left from a previous dinner it is very good served in this manner (for description, see Turbot au gratin à la provençale, No. 215.)...
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No. 250. Saumon à la Crème (gratiné).
No. 250. Saumon à la Crème (gratiné).
Proceed as for Turbot (No. 211). Many of my readers will probably make some remarks and think it singular that so many different fishes are served with the same sauces, but I must here observe that each fish brings with it its own flavour; and again, it is not to be supposed that any cook would send two different fishes the same day with the same sauce, when there is such a variety to choose from....
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No. 251. Sole en matelote Normande.
No. 251. Sole en matelote Normande.
Cut the fins off a fine fresh sole and make an incision down the back close to the bone, in which put some forcemeat of fish (No. 124), well seasoned with chopped eschalots and parsley, then butter a sauté-pan very lightly and put a teaspoonful of chopped eschalots into it with two glasses of white wine, lay the sole into it and season with a little pepper and salt, then cover it with some bechamel sauce (No. 7), and put it into a moderate oven for about twenty minutes or half an hour, (but try
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No. 252. Sole au gratin.[5]
No. 252. Sole au gratin.[5]
Cut the fins off a fine fresh sole, make an incision in the back, then butter a sauté-pan and put two teaspoonfuls of chopped onions in it with half a glass of white wine, then lay in the sole, cover it with a brown sauce (No. 1), and sprinkle some brown bread-crumbs over it, with a few small pieces of butter; then place it in a moderate oven twenty minutes or half an hour (try when done as before), take it out of the sauté-pan and dish without a napkin; then put four spoonfuls of stock and two
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No. 253. Sole à la Poltaise.
No. 253. Sole à la Poltaise.
Trim a fine sole and make an incision down the back clearing the meat from the bone, then melt two ounces of butter, and mix with it a teaspoonful of chopped eschalots, one of chopped mushrooms, one of chopped parsley, and a glass of sherry; put the sole in a dish and pour the butter, etc., over it, sprinkle a few bread crumbs on it and put it in the oven twenty minutes or half an hour; when done pour a little anchovy sauce (No. 72) over it, and brown it lightly with the salamander....
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No. 254. Sole à la Hollandaise.
No. 254. Sole à la Hollandaise.
Plain boil a sole in salt and water and pour the sauce over it (see Turbot à la Hollandaise, No. 206)....
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No. 255. Sole aux fines herbes.
No. 255. Sole aux fines herbes.
Boil a sole as before (if the sole is very fresh it may be put in boiling water, but it is best to let it only simmer) in salt and water, and dish it without a napkin; have ready the following sauce: put in a stewpan six teaspoonfuls of chopped onions and a piece of butter, fry the onions a light brown, then add eight tablespoonfuls of brown sauce (No. 1), and let it boil at the corner of the stove ten minutes, then add a teaspoonful of chopped mushrooms, half ditto of chopped parsley, one ditto
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No. 256. Sole à la Maître d’Hôtel.
No. 256. Sole à la Maître d’Hôtel.
Boil the sole as above and dish it without a napkin; then put four tablespoonfuls of melted butter, and four ditto of bechamel sauce (No. 7) in a stewpan, with four of broth, when it boils add two ounces of fresh butter, a teaspoonful of chopped parsley, the juice of a lemon, and a little pepper and salt; pour the sauce over the fish and serve....
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No. 257. Sole a l’Italienne.
No. 257. Sole a l’Italienne.
Boil a sole as usual, then have ready the following sauce: put two teaspoonfuls of chopped eschalots in a stewpan with a very little salad oil, fry them a few minutes, but keep them quite white, drain off the oil, and add two tablespoonfuls of white wine, ten ditto of white sauce (No. 7), four ditto of boiled milk, and let it simmer ten minutes at the corner of the fire, skim it well, then add a teaspoonful of chopped mushrooms, a little chopped parsley, the juice of half a lemon, and two tables
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No. 258. Soles plain fried.
No. 258. Soles plain fried.
Lard and oil together is much better to fry in than butter, for the milk that remains in the butter is sure to burn; the only way to use butter is to clarify it, but that is very expensive, lard by itself being as good as anything, but be careful that it is clean and not burnt; cut off the fins of the sole and dip it in flour, then egg and bread-crumb it, but do not put it in the lard unless it is quite hot, which you may easily ascertain by throwing a drop of water in it; if it is hot enough it
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No. 259. Sole à la Colbert.
No. 259. Sole à la Colbert.
Make an incision in the back of a sole from the head nearly to the tail, then break the bone in three pieces, bread-crumb it and fry as before; when done, take out the pieces of bone and fill with the following: lay two ounces of butter on a plate with half a teaspoonful of chopped parsley, half ditto of chopped tarragon and chervil, two ditto of lemon juice, and a little pepper and salt; put about three parts of it into the sole and mix the remainder with two tablespoonfuls of melted butter, po
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No. 260. Sole à la Meûnière.
No. 260. Sole à la Meûnière.
Cut the fins off a sole and crimp it on each side by making incisions across it; then rub half a tablespoonful of salt and chopped onions well into it, dip it in flour and broil it over a slow fire; then have ready four pats of butter mixed with the juice of a lemon and a little cayenne pepper; rub it over the sole, which is previously dished up without a napkin, turn the sole over once or twice, put it in the oven a minute and serve very hot....
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No. 261. Sole à la Crème d’Anchois.
No. 261. Sole à la Crème d’Anchois.
Boil a sole as usual, and dish it without a napkin; have ready the following sauce: put six spoonfuls of white sauce (No. 7) in a stewpan, with four of white broth; let it reduce a few minutes; then add an ounce of anchovy butter, and two spoonfuls of whipped cream; mix it well, and pour over the fish....
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No. 262. Filets de Soles en matelote.
No. 262. Filets de Soles en matelote.
Fillet two soles in the manner described (see Fillets of brill à la juive, No. 225), cut each fillet in halves, flour and egg, and bread-crumb them; fry them of a nice colour in salad oil; when done, dish them on a border of mashed potatoes, and fill the centre with a matelote sauce (see Fillets of brill en matelote, No. 226), and serve very hot....
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No. 263. Filets de Soles au gratin.
No. 263. Filets de Soles au gratin.
Fillet two soles; egg and bread-crumb, and fry as above; dish them on a thin border of mashed potatoes, pour the following sauce over them, and cover with bread-crumbs: put twelve tablespoonfuls of brown sauce (No. 1) in a stewpan, and when it boils add a tablespoonful of chopped mushrooms, one do. of Harvey sauce, and one do. of essence of anchovies; let it boil five minutes, season with a little sugar; add two yolks of eggs, put it in the oven ten minutes, pass the salamander over it, and serv
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No. 264. Filets de Soles à la Maître d’Hôtel.
No. 264. Filets de Soles à la Maître d’Hôtel.
Fillet a pair of soles as before (but neither cut them or bread-crumb them), rub an ounce of butter into a sauté-pan, then lay in the fillets, the skin side downwards, and sprinkle chopped parsley, pepper, salt, and the juice of a lemon over them; then place them over a slow fire; turn them when about half done (they must be kept quite white); when done, lay the fillets on a cloth, cut them in halves slantingly, and dish them round without a napkin; then place them in a hot closet; then put ten
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No. 265. Filets de Soles à la Hollandaise.
No. 265. Filets de Soles à la Hollandaise.
Fillet two soles and lay them in a sauté-pan, well buttered, sprinkle a little pepper, salt, and the juice of half a lemon over them; place them on the fire, and cook them quite white; when done, lay them on a cloth, cut them in halves slantingly, and dish them round; when ready to serve, pour some sauce Hollandaise over them (No. 66)....
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No. 266. Filets de Soles à l’Italienne.
No. 266. Filets de Soles à l’Italienne.
Fillet two soles, and cook them as in the last; dish them up in the same manner; place them in the hot closet; then put a teaspoonful of chopped eschalots in the sauté-pan, with two spoonfuls of white wine; stir it over the fire a minute, then add six tablespoonfuls of melted butter, two of white sauce, and four of white broth, with a teaspoonful of chopped mushrooms, half do. chopped parsley, a little lemon-juice, and two spoonfuls of cream; when ready to serve, pour the sauce over the fish....
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No. 267. Filets de Soles en ravigote.
No. 267. Filets de Soles en ravigote.
Fillet and dress the soles as for Filet de soles à l’Italienne; then put ten tablespoonfuls of white sauce (No. 7), and six of white broth in the sauté-pan; then mix half a teaspoonful of chopped parsley, half do. of chopped chervil, and half do. of chopped tarragon, with two ounces of fresh butter, a little pepper and salt, and two teaspoonfuls of tarragon vinegar; boil the sauce in the sauté-pan three minutes, keeping it stirred, then add the butter thus prepared with it; stir it over the fire
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No. 268. Filets de Sole à la Orlie.
No. 268. Filets de Sole à la Orlie.
Fillet two soles and cut them in halves lengthwise, then lay them in a basin with an onion cut in slices, a little parsley, thyme, bay-leaf, two wine-glasses of vinegar, and a little pepper and salt; let it remain thus two hours, then dry them in a cloth; flour, egg, and bread-crumb them, and fry in oil; dish them round without a napkin; then put four tablespoonfuls of tomata sauce (No. 37) in a stewpan, with one of Harvey sauce, and two of good stock; boil three minutes; finish with a little su
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No. 271. Cod-fish au naturel.
No. 271. Cod-fish au naturel.
Crimped cod, like crimped salmon, is preferable to the plain, and is better cut in slices and cooked, than to cook the whole fish; to boil it well you should have the water boiling (with one pound of salt to every six quarts of water); when you put in the fish, then draw it to the corner of the stove, and let it simmer twenty minutes or half an hour; when it is done, the bone in the centre will leave with facility; be careful you do not boil it too much, for it would cause the fish to eat tough
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No. 272. Cabillaud aux Huîtres.
No. 272. Cabillaud aux Huîtres.
Boil your fish as above, dress it on a napkin, and garnish with some nice sprigs of double parsley, and serve the oyster sauce (No. 69) in a boat....
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No. 273. Cabillaud à la Béchamel.
No. 273. Cabillaud à la Béchamel.
Boil two slices of cod as before, dish them without a napkin, and have ready the following sauce: put nearly a quart of Bechamel sauce (No. 7) in a stewpan, with a quarter of a pint of white stock; stir it over the fire, to reduce ten minutes, then add two teaspoonfuls of essence of anchovies, a little cayenne pepper and sugar; finish with a gill of whipped cream, and pour over the fish....
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No. 274. Cabillaud à la Collégienne.
No. 274. Cabillaud à la Collégienne.
Boil the fish as before, and dish it without a napkin; then have ready the following sauce: put an ounce and a half of butter in a stewpan, and mix two ounces of flour with it over the fire; then add a quart of milk, with two eschalots peeled, an anchovy well washed, a little salt and cayenne pepper; let it boil fifteen minutes, keeping it stirred, and pass it through a tammie into a clean stewpan; then add a pint of muscles (that have been blanched and bearded), two hard boiled eggs cut in dice
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No. 275. Cabillaud à la Noble Dame.
No. 275. Cabillaud à la Noble Dame.
Boil two slices of cod as before, dish them without a napkin, and pour a good Hollandaise sauce (No. 66) over them; then have ready two soles filleted, each fillet cut in halves which egg and bread-crumb, and fry (of a light brown colour) in oil; dress them round the cod-fish to garnish it, and sprinkle a few sprigs of chervil over it; this dish is very good, and looks exceedingly well if nicely done....
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No. 276. Stewed Cod à l’Ecossaise.
No. 276. Stewed Cod à l’Ecossaise.
Put into a large stewpan four tablespoonfuls of chopped onions, twenty do. of melted butter, two of Harvey sauce, two of essence of anchovies, and one of Chili vinegar; put in two slices of cod, start them over a sharp fire, and, when boiling, place them to simmer for half an hour; then turn them, and let them simmer another quarter of an hour; dress them on a dish, without a napkin; then put a little sugar in the stewpan, and reduce the sauce till rather thick; pour it over the fish, and serve.
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No. 277. Cabillaud entier à la Bourgeoise.
No. 277. Cabillaud entier à la Bourgeoise.
Procure a crimped cod-fish about ten pounds in weight, cover it over with salt on a dish, and let it remain six hours; then put it in a fish-kettle, and pour two gallons of boiling water over it; let it simmer an hour very gently; take it up, drain it well, and dish it without a napkin, garnish with twenty very white young potatoes; then put half a pound of fresh butter in a stewpan; place it over the fire, and when it is melted add a saltspoonful of salt, a little white pepper, the juice of a l
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No. 278. Cabillaud à la Rachel.
No. 278. Cabillaud à la Rachel.
Salt a crimped cod as above, then put it into a large baking dish, with four tablespoonfuls of chopped onions, and three glasses of Madeira wine (but previously fill the incisions of the fish with a forcemeat of cod’s liver, No. 126); put it in a moderate oven, and when half done, take it out; egg it over and bread-crumb, then put it in the oven again; it will require an hour and a quarter to bake; when done, dish it without a napkin, and pour a Beyrout sauce (see Saumon à la Beyrout, No. 245) o
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No. 279. Slices of Cod à la Montefiore.
No. 279. Slices of Cod à la Montefiore.
Boil two slices of cod, and let it get cold; then cover them with forcemeat of cod’s liver (No. 126), egg and bread-crumb them, put them in the oven half an hour, and brown them lightly with the salamander; dish them without a napkin, and pour anchovy sauce (No. 72) round them....
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No. 280. Cabillaud à la Crème (gratiné.)
No. 280. Cabillaud à la Crème (gratiné.)
See Turbot, (No. 211.)...
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No. 281. Cabillaud à la Provençale.
No. 281. Cabillaud à la Provençale.
See Turbot au gratin à la Provençale (No. 215)....
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No. 282. Cabillaud à la Juive.
No. 282. Cabillaud à la Juive.
Put four tablespoonfuls of chopped onions, and two do. of salad oil in a stewpan; pass them over a fire five minutes; then add twenty tablespoonfuls of melted butter, two do. of Harvey sauce, two do. of essence of anchovies, and two of Chili vinegar; lay in two slices of cod, and proceed as for stewed cod à l’Ecossaise; reduce the sauce, and pour over them; garnish with quenelles of cod’s liver (No. 126), and onions sliced and boiled....
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No. 283. Cabillaud à la Hollandaise.
No. 283. Cabillaud à la Hollandaise.
Boil the fish, dress it without a napkin, pour a sauce Hollandaise (No. 66) over, and sprinkle some chopped parsley upon it....
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No. 284. Salt Fish.
No. 284. Salt Fish.
Choose the fish with a black skin, and be particular in soaking it well; to boil, put it in a fish-kettle with plenty of cold water, place it over the fire, and the moment it boils take it off, put the cover on the kettle and let it simmer a few minutes, but if it boils the fish would be hard and thready, when done dish it on a napkin, garnish with plain boiled parsnips and parsley, and serve egg sauce (No. 76) in a boat....
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No. 285. Salt Cod à la Maître d’Hôtel.
No. 285. Salt Cod à la Maître d’Hôtel.
Boil a nice square piece of fish as above directed, dish it without a napkin, and have ready the following sauce: put twenty tablespoonfuls of melted butter in a stewpan, and when it boils add a quarter of a pound of maître d’hôtel butter (No. 79), stir it till it becomes smooth, and pour the sauce over....
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No. 286. Salt Fish à la Bourgmestre.
No. 286. Salt Fish à la Bourgmestre.
Boil a square piece of fish as above, dish it without a napkin, then melt a quarter of a pound of fresh butter in a stewpan over the fire, and when half melted add a little pepper, a little scraped garlic, the juice of half a lemon, and when very hot four hard-boiled eggs cut in slices, pour over the fish....
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No. 287. Red Mullets à l’Italienne.
No. 287. Red Mullets à l’Italienne.
Of all fish this is one of the most recherché when in good order, it is of a nice red colour, and the eyes look very bright. Make a paper box the length of the fish, then oil the box and lay in the fish, season it with a little pepper, salt, chopped parsley, and lemon juice, and pour two tablespoonfuls of white sauce (No. 7) over each, then put it or them, (if more than one) in a moderate oven and bake twenty minutes or half an hour, according to the size, and when done, slightly brown them with
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No. 288. Red Mullets à la Vénitienne.
No. 288. Red Mullets à la Vénitienne.
Put into a deep sauté-pan a tablespoonful of chopped eschalots, one ditto of chopped parsley, one ditto of chopped tarragon, one of chopped mushrooms, two of salad oil, and four of sherry; then lay in four nice mullets, (well cleaned), season with a little pepper and salt, cover them with a sheet of white paper, and place them in a slow oven for an hour, turn them over and dress them in a dish without a napkin; then put twelve tablespoonfuls of brown sauce (No. 1), with one of essence of anchovy
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No. 289. Red Mullets à la Ravigote.
No. 289. Red Mullets à la Ravigote.
Put the mullets in boxes and dress as for Italienne, but make the sauce thus: place a quarter of a pound of fresh butter on a plate with a tablespoonful of chopped tarragon, one ditto of chopped chervil, one ditto of lemon juice, and a little pepper, salt, and sugar, mix all well together; have ten tablespoonfuls of white sauce (No. 7) boiling in a stewpan, and throw the other ingredients into it, stir it over the fire till quite smooth, and pour over your mullets in the paper boxes. If too thic
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No. 290. Fillets of Mullets à la Montesquieu.
No. 290. Fillets of Mullets à la Montesquieu.
Take four fish and fillet them by passing the knife from the back of the head to the tail, keeping close to the bone, then cut each fillet in halves, then rub a quarter of a pound of butter on the bottom of a deep sauté-pan and lay in the fillets; season with a little pepper, salt, chopped parsley, the juice of a lemon, and a glass of sherry; place them over a brisk fire five minutes, then turn them gently and place them again on the fire for five minutes, dress them round on a border of mashed
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No. 291. Fillets of Mullets à l’Italienne.
No. 291. Fillets of Mullets à l’Italienne.
Take four fish, fillet and dress as above, serve an Italian sauce (No. 31) over them....
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No. 292. Fillets of Mullets à la Vénitienne.
No. 292. Fillets of Mullets à la Vénitienne.
Fillet and dress the fillets as above, and sauce as for mullet à la Vénitienne (No. 288.)...
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No. 293. Fillets of Mullets sauce Ravigote.
No. 293. Fillets of Mullets sauce Ravigote.
Fillet and dress the fish as before, with the exception of the sherry and sauce, as for mullets à la Ravigote....
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No. 294. Fillets of Mullets à la Mazarine.
No. 294. Fillets of Mullets à la Mazarine.
Fillet and dress the fish as in the last, and pour a sauce Mazarine, (see turbot à la Mazarine, No. 207) over them....
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No. 295. Whitings, to fry them.
No. 295. Whitings, to fry them.
Every person knows the delicacy of this fish, and its lightness as food, especially invalids; it is generally well received at all tables: to fry them well, dry them in a cloth, then throw them in flour, egg and bread-crumb, fry them in hot lard, observing the directions for frying soles; serve them on a napkin with shrimp sauce in a boat, and garnish with parsley....
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No. 296. Whiting au gratin.
No. 296. Whiting au gratin.
Have the whitings skinned, with their tails turned into their mouths; butter a sauté-pan and put in the whitings, with a tablespoonful of chopped onions and four tablespoonfuls of brown sauce (No. 1) over each; sprinkle bread crumbs over them, and a little clarified butter, and put them in a moderate oven half an hour; take them out and dress them on a dish without a napkin; then put twelve tablespoonfuls more brown sauce into the sauté-pan, with a teaspoonful of chopped mushrooms, one ditto cho
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No. 297. Whitings broiled.
No. 297. Whitings broiled.
Have the fish skinned and curled round, flour it, and lay it on the gridiron over a moderate fire; it will take about twenty minutes; dish it on a napkin, garnish with parsley, and serve plain melted butter in a boat. Season when near done....
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No. 298. Whitings broiled à la Maître d’Hôtel.
No. 298. Whitings broiled à la Maître d’Hôtel.
Broil the fish as above, dish them without a napkin, have six tablespoonfuls of melted butter in a stewpan, put it to boil, then add two ounces of maître d’hôtel butter (No. 79), stir it till it is melted, but do not let it boil, and pour over the fish....
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No. 299. Fillets of Whitings fried.
No. 299. Fillets of Whitings fried.
Take the fillets of six small whitings which have not been skinned, dip them in flour, egg, and bread-crumb them, and fry in very hot lard; garnish with fried parsley, and serve with sauce Hollandaise (No. 66) in a boat....
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No. 300. Fillets of Whitings à la Hollandaise.
No. 300. Fillets of Whitings à la Hollandaise.
Fillet six whitings as above, cut them in halves, then butter a sauté-pan, and lay in the fillets skin side downwards; season with a little pepper, salt, and lemon juice, place them over a slow fire five minutes, turn them and place them again on the fire; when done, dish them round on a dish, and pour some sauce Hollandaise (No. 66) over them....
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No. 301. Fillets of Whitings à l’Italienne.
No. 301. Fillets of Whitings à l’Italienne.
Fillet and dress the fish as in the last, adding chopped parsley to the seasoning, and make the sauce as for Filets de soles à l’Italienne (No. 266)....
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No. 302. Whiting à l’Huile.
No. 302. Whiting à l’Huile.
Fry the whiting in very hot salad oil, instead of lard, of a very light brown colour; dish it on a napkin, garnish with fried parsley, and serve shrimp sauce in a boat....
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No. 303. Mackerel.
No. 303. Mackerel.
The mackerel is a useful fish, and makes its appearance upon the tables of all classes; for whilst its delicious flavour makes it a favourite of the rich, its cheapness frequently renders it economical food for the poor. To plain boil them put them in boiling salt and water, let them simmer twenty minutes or half an hour, according to the size; dish on a napkin, garnish with parsley, and serve fennel sauce (No. 75) in a boat....
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No. 304. Mackerel à la Maître d’Hôtel.
No. 304. Mackerel à la Maître d’Hôtel.
Cut a mackerel up the back close to the bone, season it with pepper and salt, (a little cayenne if approved,) butter the skin well, and lay it on the gridiron; it will take about twenty minutes over a moderate fire to broil; when it is done have ready a quarter of a pound of maître d’hôtel butter (No. 79), place the mackerel on a dish without a napkin, put half the butter in the incision at the back, and spread the rest over it; place it in the oven a few minutes and serve very hot....
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No. 305. Fillets of Mackerel à la Dumas.
No. 305. Fillets of Mackerel à la Dumas.
Fillet your mackerel as you would whitings by passing the knife down the back bone, lay your fillets in a buttered sauté-pan, (the skin side upwards), with two tablespoonfuls of oil, two of port wine, and season with a little pepper and salt; place them over a sharp fire ten minutes, then turn them and place them over again five minutes longer, or till they are done, take them out, cut each fillet in halves, and dish them round on a dish without a napkin; then put twelve tablespoonfuls of brown
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No. 306. Mackerel au beurre noir.
No. 306. Mackerel au beurre noir.
Open your mackerel at the back, season with pepper and salt, butter all over, and lay quite flat on the gridiron, broil it about a quarter of an hour over a moderate fire, and place it in a dish without a napkin, then put half a pound of butter in a stewpan, place it over a sharp fire till it becomes black, (but not burnt,) throw in half a handful of picked parsley, fry it crisp, and pour it over the fish, then put four tablespoonfuls of common vinegar into the stewpan, boil it half a minute, se
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No. 307. Fillets of Mackerel à la Venitienne.
No. 307. Fillets of Mackerel à la Venitienne.
Fillet your mackerel and cut each fillet in halves, butter a sauté-pan and lay them in skin-side downwards; season with a little pepper, salt, and chopped eschalots; place them on a slow fire five minutes, then turn them, and place them again on the fire ten minutes longer, but keep them quite white; dress them on a dish without a napkin in the form of a star; put ten tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with half a teaspoonful of chopped tarragon and chervil, half ditto of ch
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No. 308. Dublin Bay Haddock à la bonne Femme.
No. 308. Dublin Bay Haddock à la bonne Femme.
This fish used to be very difficult to procure fresh in London, but the rapidity of steam conveyance by sea and land, brings it almost alive into the London markets. I must highly recommend this both for its firmness and its lightness; it is usually cooked in one of the two following ways, but it may be plain boiled and served with shrimp, maître d’hôtel, Hollandaise, or any other sauces: cut four or five incisions on each side of a Dublin Bay haddock, about an inch deep, put it in a deep dish a
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No. 309. Dublin Bay Haddock, baked.
No. 309. Dublin Bay Haddock, baked.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss it with its tail in its mouth; rub a quarter of a pound of butter over it, set it on a baking sheet, put it in a warmish oven and bake it three quarters of an hour; when done, dress it on a dish without a napkin, and pour a Beyrout sauce round it—(for sauce, see No. 64)....
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No. 310. Common Haddock, plain.
No. 310. Common Haddock, plain.
This is a very serviceable, light, wholesome fish, and may be obtained like soles or whitings, at any time of the year; to dress them plain put them in boiling water well salted, and let them simmer about twenty minutes, (or according to the size,) dress on a napkin and serve shrimp sauce in a boat....
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No. 311. Haddock à la Maître d’Hôtel.
No. 311. Haddock à la Maître d’Hôtel.
Cut the fish open at the back on each side of the bone, season it with pepper and salt, dip it in flour, and lay it on a gridiron over a moderate fire, turning it very carefully; it will take about twenty minutes to cook, dress it on a dish without a napkin; then have ready a quarter of a pound of maître d’hôtel butter (No. 69), put half of it in the back of the fish, and put the fish in the oven, put the remainder of the butter in the stewpan with six tablespoonfuls of rather thin melted butter
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No. 312. Haddock à la Walter Scott.
No. 312. Haddock à la Walter Scott.
Put two tablespoonfuls of chopped onions, one ditto of Harvey sauce, one ditto of catsup, one ditto of sherry, and twenty ditto of melted butter into a middling-sized stewpan, place it over the fire and let it boil fifteen minutes, keeping it stirred, then have ready a good sized haddock, cut it in four pieces, put it into the stewpan with the sauce, place it over a slow fire for twenty minutes, or longer if necessary, when done, dress it on a dish without a napkin; reduce the sauce a little mor
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No. 313. Fillets of Haddock à la St. Paul.
No. 313. Fillets of Haddock à la St. Paul.
Fillet your fish the same as a whiting, dip the fillets in flour, egg, and bread-crumb, and fry in hot lard, or oil, in a sauté-pan, dress them on a napkin, garnish with fried watercress, and serve with two ounces of anchovy butter melted, but not boiled, in a boat....
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No. 314. Fillets of Haddock à la Hollandaise.
No. 314. Fillets of Haddock à la Hollandaise.
Fillet your fish as above, and proceed as for fillets of whiting à la Hollandaise (see No. 300)....
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No. 315. Gurnet and Pipers.
No. 315. Gurnet and Pipers.
Though this fish is not much appreciated, I must say it is deserving of more repute than it possesses in the opinion of epicures, for when fresh and well dressed it deserves to rank as one of the first of the second-class fishes; to dress it plain it is put in boiling water, and simmered twenty or thirty minutes or more, according to the size; dress it on a napkin, garnish with parsley, and serve anchovy sauce in a boat....
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No. 316. Roast Gurnet.
No. 316. Roast Gurnet.
Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss the fish with its tail in its mouth, butter a sauté-pan, and put two tablespoonfuls of chopped eschalots and a glass of sherry into it, egg the fish with a paste brush, bread-crumb, and lay a few pieces of butter upon it; then put it in the sauté-pan, and place it in the oven half an hour, or more if required; when done, dish it without a napkin, first drawing out the packthread, then put twelve tablespoonfu
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No. 317. Fillets of Gurnets en matelote.
No. 317. Fillets of Gurnets en matelote.
Skin and fillet four small gurnets (in the same manner as you would whitings), cut each fillet in halves, egg and bread-crumb, and fry them in oil in a sauté-pan; dress them on a border of mashed potatoes, and serve a sauce matelote (No. 262) in the centre....
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No. 318. Fillets of Gurnets à la Maître d’Hôtel.
No. 318. Fillets of Gurnets à la Maître d’Hôtel.
Skin and fillet the fish as above, then butter a sauté-pan and lay the fillets in it, season with a little pepper, salt, chopped parsley, and lemon juice; place them on a slow fire five minutes, turn them and put them again on the fire till done, dress them round on a dish without a napkin, and finish the sauce as for fillets of soles à la maître d’hôtel (No. 264), and pour over the fillets....
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No. 319. Fillets of Gurnets à l’Italienne.
No. 319. Fillets of Gurnets à l’Italienne.
Skin, fillet, cook, and dress the fish as before for sauce, (see fillets of soles à la Italienne, No. 266.)...
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No. 320. Herrings broiled, sauce Digon.
No. 320. Herrings broiled, sauce Digon.
These fish are fresh when the eyes look bright, the gills red, and the scales glossy; the delicacy of these fish prevent them being dressed in any other way than broiled or boiled, they may certainly be bread-crumbed and fried, but very few persons like them; they are best in the following way: wipe them well and cut three incisions on each side, dip them in flour, and broil them over a moderate fire; when done, sprinkle a little salt over them, dish them on a napkin, garnish with parsley, and s
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No. 321. Herrings plain boiled.
No. 321. Herrings plain boiled.
Put two quarts of water to boil (in a stewpan), with half a pound of salt; when boiling put in six or eight herrings, stand them on the corner of the fire to simmer for a quarter of an hour, take them up, dish them on a napkin, and serve shrimp, anchovy, or sauce Hollandaise in a boat; these fish require to be served the moment they are dressed, or they become heavy and indigestible....
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No. 322. Boiled Herrings à la Crème.
No. 322. Boiled Herrings à la Crème.
Boil the herrings as above, and dish them without a napkin; have ready the following sauce: put six tablespoonfuls of the best cream in a stewpan, with a little pepper and salt, and when nearly boiling add two ounces of fresh butter and the juice of half a lemon; stir it quick and pour over the fish....
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No. 323. Skate plain boiled.
No. 323. Skate plain boiled.
This fish with some persons is a great favourite; it is usually crimped, cut in slices, and rolled round, but very seldom dressed whole; to boil it put in salt and water as usual when the water boils, and let it simmer twenty minutes, then take it up, dish it on a napkin, garnish with parsley, and serve with anchovy sauce in a boat....
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No. 324. Skate au Beurre noir.
No. 324. Skate au Beurre noir.
Boil the skate as above, drain it well, and dish it without a napkin; put half a pound of butter in a stewpan and set it on the fire till it gets quite black, then fry half a handful of parsley (that has been well washed and picked) in it quite crisp, and pour over the fish, then put five tablespoonfuls of vinegar, with a little pepper and salt, into the same stewpan, boil it a minute, pour over the fish, put it in the oven five minutes and serve very hot....
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No. 325. Skate à la Maître d’Hôtel.
No. 325. Skate à la Maître d’Hôtel.
Boil the fish as previously, dish it up without a napkin, then put twelve tablespoonfuls of white sauce (No. 7) in a stewpan, and when it boils add a quarter of a pound of maître d’hôtel butter (No. 79) to it; stir it till the butter is melted and pour over the fish....
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No. 326. Smelts, to fry them.
No. 326. Smelts, to fry them.
Select these fishes very fresh, they being so very delicate they must not be kept more than one day in summer or two in winter; their appearance when fresh is very silvery, the eyes are very bright, and they smell like violets or cucumbers, but if the belly looks at all black they are not fresh, and consequently not wholesome; the most common method of dressing them is to fry them; dry them well in a cloth, and dip them in flour; then have half an ounce of butter melted in a stewpan, into which
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No. 327. Smelts à la Juive.
No. 327. Smelts à la Juive.
Egg and bread-crumb the fish as before, fry in salad oil (very hot), dress them on a napkin, garnish with parsley, and serve without sauce....
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No. 328. Smelts à la Boulangère.
No. 328. Smelts à la Boulangère.
Dry the fish in a napkin, dip them in very thick cream, and immediately afterwards in flour, so that it forms a paste round them; fry them in very white hot lard, dress them on a napkin, garnish with parsley, and serve without sauce....
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No. 329. Atelettes Eperlans à la Menagère
No. 329. Atelettes Eperlans à la Menagère
Put ten smelts upon a silver skewer, dry them in flour, then oil your gridiron and lay the fish upon it, broil them ten minutes over a clear fire, dress them on a dish without a napkin, and pour some butter clarified, with a little pepper, salt, and lemon-juice, over them. In France these fishes are served for second course in the following way: have four small silver skewers, (atelettes,) and run them through the eyes of the fish, egg and bread-crumb them, and fry in very hot lard five minutes;
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No. 330. Buisson d’Eperlans.
No. 330. Buisson d’Eperlans.
Truss the fishes by putting their tails into their mouths, season them with pepper and salt, egg and bread-crumb and fry them in very hot lard, dress them on a napkin pyramidically, garnish with fried parsley, and serve plain melted butter in a boat....
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No. 331. Flounders, Water Souchet.
No. 331. Flounders, Water Souchet.
Put a pint of water into a deep sauté-pan, with half a tablespoonful of salt, and a little pepper, and forty small sprigs of parsley; when nearly boiling have ready six small flounders, (cut in halves in a slanting direction), and put them into the sauté-pan, let them simmer about twelve minutes, take them up and dress them on a dish without a napkin; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish; half broth may be used with half a pint
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No. 332. Flounders à la Greenwich.
No. 332. Flounders à la Greenwich.
Dry them on a cloth, then dip the white part of them in yolks of eggs, then in flour and bread-crumbs mixed together, fry them in hot lard, dress them on a napkin, with fried parsley in the middle; serve anchovy sauce in a boat; six small fish are enough for this dish....
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No. 333. Flounders plain fried.
No. 333. Flounders plain fried.
Dry them, dip in flour, egg, and bread-crumb, and fry them in hot lard; dress them on a napkin, garnished with parsley, and serve shrimp sauce (No. 73) in a boat....
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No. 334. Flounders broiled.
No. 334. Flounders broiled.
Dry them and dip them in flour, put them on a gridiron over a moderate fire, when done dress them on a napkin, and serve shrimp sauce in a boat....
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No. 335. Plaice.
No. 335. Plaice.
May be dressed like soles, (au gratin,) but the usual way is to boil or fry, and serve on a napkin with anchovy sauce in a boat. It is a watery fish and seldom admitted in the kitchens of the wealthy....
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No. 336. Whitebait.
No. 336. Whitebait.
This very delicate little fish is cooked in the most simple manner; dry them in a couple of cloths, shake the cloths at the corner, but do not touch the fish with your hands; then have ready an equal quantity of bread-crumbs and flour on a dish, throw the fish into it, toss them lightly over with the hands, take them out immediately, put them in a wire basket, and fry them in very hot lard; one minute will cook them; turn them out on to a cloth, sprinkle a little salt over them, dish them on a n
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No. 337. Sturgeon.
No. 337. Sturgeon.
The flesh of this fish is or ought to be absolutely white; if red, nothing can be done with it; though this fish is much in vogue in France, in England it is thought nothing of, for which reason I shall only give two receipts how to dress it; no fish requires so much cooking; to dress it plain it is merely boiled in salt and water, a pound of the fish requiring half an hour, dish on a napkin, garnish with parsley, and serve anchovy sauce in a boat. It is cut in slices an inch in thickness to boi
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No. 338. Sturgeon à la Chancelière.
No. 338. Sturgeon à la Chancelière.
Procure two pieces of middling-sized fish about five inches in thickness, then prepare the following marinade: put two onions, one carrot, one turnip, six eschalots, four bay-leaves (cut up very small,) six cloves, two blades of mace, and two tablespoonfuls of oil, in a stewpan, pass it over the fire ten minutes, keeping it stirred, then add four wineglassfuls of vinegar, four of sherry, and three pints of broth; boil altogether twenty minutes, then lay in the fish, cover the stewpan, and put it
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No. 339. Lobsters.
No. 339. Lobsters.
The middling-sized ones are preferable to the very large ones; the meat is more delicate; plain boiling in salt and water is all they require, or sea water if it can be obtained; though the dressing of this fish is so very simple you very seldom meet with them boiled to perfection; often they are over done, then they have lost their succulence, and eat tough and thready; but if, on the contrary, they are under done, they are very unwholesome and unpalateable; to avoid this mistake I will here gi
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No. 340. Crabs.
No. 340. Crabs.
This is also a very delicate fish; it is boiled in the same manner as a lobster, only allowing five minutes longer to each pound, but small ones are useless; they are usually eaten cold with oil and vinegar; to send them to table, dress the meat in the back shell by mixing the soft part with a few bread-crumbs, seasoning it with a little pepper and salt, and putting it in the centre of the shell; then pick the flesh from the large claw with a fork, and filling up the two ends, separating it from
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No. 341. Muscles.
No. 341. Muscles.
Though very little in use, the flavour of this fish is very delicious in many sauces; many people are afraid to eat them, but with care there is not the slightest danger if prepared in the following manner: wash them well in several waters, and be particular in taking off all the threads that hang to the joints of the shell, put them in a stewpan with two onions (sliced), four cloves, two bay-leaves, and a handful of parsley; set them on a brisk fire and cover them over, toss them over now and t
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No. 342. Oysters.
No. 342. Oysters.
The English green oysters are the best that are known; the latter end of August is about the time an epicure would begin to eat them; the small ones are the best for table, and the large ones for culinary purposes; to blanch them open them with care, and put them in a stewpan with their own liquor; let them set, but they must not boil; beard them, strain their own liquor over them in a basin, put them by and use where described....
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No. 343. Pike roasted.
No. 343. Pike roasted.
This fish in France is found daily upon the tables of the first epicures, but the quality of this fish there appears much more delicate than here. But perhaps the reason of its being more in vogue there is, that other fish are more scarce; not being so much in use here, (that is, in London,) but in the country, where gentlemen have sport in catching them, they are much more thought of, and to them, perhaps, the following receipts may be the most valuable. To dress it plain it is usually baked, a
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No. 344. Pike à la Chambord.
No. 344. Pike à la Chambord.
The large fish are the only ones fit for this dish (which is much thought of in France). Have the fish well cleaned, and lard it in a square on one side with bacon, put it in a fish-kettle, the larded side upwards, and prepare the following marinade: slice four onions, one carrot, and one turnip, and put them in a stewpan with six bay-leaves, six cloves, two blades of mace, a little thyme, basil, a bunch of parsley, half a pound of lean ham, and half a pound of butter; pass it over a slow fire t
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No. 345. Pike en matelote.
No. 345. Pike en matelote.
Stuff and bake the fish as before; when done, dress it without a napkin, and pour a sauce matelote (see Saumon en matelote marinière, No. 239) in the middle and round the fish, and serve very hot. Or the fish may be stewed as in the last....
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No. 346. Pike à la Hollandaise.
No. 346. Pike à la Hollandaise.
Boil the fish in salt and water, in the same manner as cod-fish; drain it well, dish it without a napkin, pour a sauce Hollandaise over it. (For sauce, see Turbot à la Hollandaise, No. 206.)...
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No. 347. Small Pike à la Meunière.
No. 347. Small Pike à la Meunière.
Crimp a small pike, it must not weigh more than two pounds, but smaller if you can get it, and proceed exactly as for Sole à la meunière (No. 260), but allow it more time....
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No. 348. Pike with caper sauce.
No. 348. Pike with caper sauce.
Boil the fish as before, and have ready caper sauce made as follows: put fifteen tablespoonfuls of melted butter in a stewpan, and when it boils add a quarter of a pound of fresh butter; when it melts, add two tablespoonfuls of liaison (No. 119); let it remain on the fire to thicken, but do not let it boil; moisten with a little milk if required, then add two tablespoonfuls of capers, and pour over the fish....
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No. 349. Pike à la Maître d’Hôtel.
No. 349. Pike à la Maître d’Hôtel.
Boil the fish as usual, and dish it without a napkin; then put twelve tablespoonfuls of melted butter in a stewpan; and when it is upon the point of boiling, add a quarter of a pound of maître d’hôtel butter, and when it melts pour over and round the fish; serve very hot....
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No. 350. Pike à l’Egyptienne.
No. 350. Pike à l’Egyptienne.
Cut two onions, two turnips, one carrot, one head of celery, and one leek into slices; put them into a large stewpan with some parsley, thyme, bay-leaves, and a pint of port wine; then have your fish ready trussed, with its tail in its mouth; put it into the stewpan, with the vegetables; add three pints of broth, and set it on a slow fire to stew, with some live charcoal upon the lid; try, when done, by running the knife close in to the back bone; if the meat detaches easily, it is done; take it
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No. 351. Fillets of Pike à la Maître d’Hôtel.
No. 351. Fillets of Pike à la Maître d’Hôtel.
Fillet three small pike and dress them in the manner described in Fillets of mackerel à la Vénitienne (No. 307); dress them round on a dish without a napkin, and sauce over with the same sauce as Pike à la maître d’hôtel....
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No. 352. Fillets of Pike en matelote.
No. 352. Fillets of Pike en matelote.
If for a dinner for twelve, fillet four small pike; egg and bread-crumb, and fry in oil; dish them round on a border of mashed potatoes (previously cutting each fillet in halves) and serve sauce matelote (No. 62) in the centre....
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No. 353. Fillets of Pike à la Meunière.
No. 353. Fillets of Pike à la Meunière.
Fillet four pike as above, cut each fillet in halves, rub some chopped eschalot into them, dip them in flour, broil them; when done, sauce as for Sole à la meunière (No. 260). Observe, if you happen to live in the country where pike is plentiful, you may dish the fillets in as many ways as soles or any other fish; but I have omitted giving them here, thinking it useless to fill a useful book with so many repetitions; we have several ways of dressing pike to be eaten cold in France, which I have
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No. 354. Carp en matelote.
No. 354. Carp en matelote.
Have your fish ready cleaned, and make four or five incisions on each side; then put two sliced onions, three sprigs of thyme and parsley, and half a pint of port wine in a stewpan, or small fish-kettle; season the fish with pepper and salt, lay it in the stewpan, add four pints of broth, and place it on a slow fire to stew for an hour (which will be sufficient for a fish of five pounds weight), or more in proportion to the size; when done, dress it on a dish, without a napkin; drain it well, an
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No. 355. Carp à la Genoise.
No. 355. Carp à la Genoise.
Prepare your fish as above, and lay it in your fish-kettle, with two ounces of salt, half a bottle of port wine, two onions, two turnips, one leek, one carrot (cut in slices), three bay-leaves, six cloves, two blades of mace, and a sprig of parsley, cover the fish with white broth; stew it as before, dress it without a napkin, prepare a sauce Genoise (No. 63), and pour over it....
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No. 356. Stewed Carp à la Marquise.
No. 356. Stewed Carp à la Marquise.
Cook the fish as above, and when done, dress it on a dish without a napkin, and have ready the following sauce: put twenty tablespoonfuls of white sauce (No. 7) in a stewpan, reduce it over a fire until rather thick, then add a gill of whipt cream, two tablespoonfuls of capers, and two of chopped gherkins; pour over the fish, then sprinkle two tablespoonfuls of chopped beet-root over it, and serve....
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No. 357. Carp with caper sauce.
No. 357. Carp with caper sauce.
Cook the fish as above, and dress it without a napkin; then put twenty-five tablespoonfuls of melted butter into a stewpan, and when nearly boiling add a quarter of a pound of fresh butter; stir it till the butter melts, then add four tablespoonfuls of capers, and pour over. This sauce must be rather thick....
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No. 358. Carp fried.
No. 358. Carp fried.
Open the fish down the back with a sharp knife from the head to the tail, cutting off half the head, so that the fish is quite flat; break the backbone in three places, but allow the roe to remain; then dip the fish in flour, and fry it in hot lard; dress it on a napkin, garnish with parsley, and serve plain melted butter, well seasoned, in a boat....
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No. 359. Tench en matelote.
No. 359. Tench en matelote.
This fish, though not much thought of by our first-rate epicures, is, according to my opinion, superior to carp; in a matelote it is excellent. Have your fish prepared for cooking, and put them into a small fish-kettle (with a drainer); and if two middle-sized fish, put two onions, half a carrot, one turnip, three bay-leaves, a bunch of parsley, four cloves, a blade of mace, ten allspice, half a pint of port wine, and half a pint of broth in the kettle with them; place them over a moderate fire,
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No. 360. Tench à la Beyrout.
No. 360. Tench à la Beyrout.
Stew the fish exactly as above, dress them without a napkin, and pour a sauce Beyrout (No. 64) over them....
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No. 361. Tench à la Poulette.
No. 361. Tench à la Poulette.
Stew the fish as before, only use bucellas instead of port wine; then peel thirty button onions, pass them in a stewpan (over a fire) with a little powdered sugar and butter till they are covered with a white glaze; then add two glasses of bucellas wine, boil it three minutes; then put twenty tablespoonfuls of white sauce, and ten of the stock from the fish in with it, and let it simmer on the corner of the fire till the onions are quite done, keeping it well skimmed; then season with a little p
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No. 362. Tench sauce aux Moules.
No. 362. Tench sauce aux Moules.
Stew the fish as before, dish it up without a napkin, have ready a muscle sauce (No. 70) pour it over the fish, and serve very hot....
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No. 363. Tench fried or broiled.
No. 363. Tench fried or broiled.
Is very good served with anchovy or shrimp sauce in a boat....
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No 364. Perch à la Hollandaise.
No 364. Perch à la Hollandaise.
Have three middling-sized fishes ready prepared for cooking; then put two ounces of butter, two onions (in slices), one carrot (cut small), some parsley, two bay-leaves, six cloves, and two blades of mace in a stewpan; pass it five minutes over a brisk fire, then add a quart of water, two glasses of vinegar, one ounce of salt, and a little pepper; boil altogether a quarter of an hour, and pass it through a sieve into a small fish-kettle; then lay the fishes into it, and let them stew twenty or t
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No. 365. Perch à la Maître d’Hôtel
No. 365. Perch à la Maître d’Hôtel
Prepare and cook your fish as above; then put twenty tablespoonfuls of melted butter in a stewpan, and when it is upon the point of boiling, add a quarter of a pound of Maître d’Hôtel butter (No. 79) and pour the sauce over the fish, which dress on a dish without a napkin....
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No. 366. Small Perches en water souchet.
No. 366. Small Perches en water souchet.
Cut four small fishes in halves, having previously taken off all the scales, and proceed precisely as for Flounders en water souchet (No. 331)....
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No. 367. Small Perches frits au beurre.
No. 367. Small Perches frits au beurre.
Scale and well dry six perches, and make incisions here and there on each side of them; then put a quarter of a pound of butter into a sauté-pan, season your fishes with pepper and salt, put them in the sauté-pan and fry them gently, turning them carefully; when done, dress them on a napkin, garnish with parsley, and serve without sauce. In my opinion, they are much better cooked this way than boiled or stewed; large fish may also be done this way, but they require more butter, and must cook ver
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No. 368. Trout plain boiled.
No. 368. Trout plain boiled.
Trout that is caught in a river or running stream is preferable to that caught in a lake or pond; although I have had very fine ones from ponds, they have invariably tasted muddy; in fact a running stream is better for all fish in this respect; but still water most affects the flavour of the trout. Prepare the fish for cooking, and boil it in salt and water; if it weighs two pounds, allow it half an hour, and more in proportion; dress it on a napkin, garnish with parsley, and serve shrimp-sauce
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No. 369. Trout à la Maître d’Hôtel.
No. 369. Trout à la Maître d’Hôtel.
Stew the fish like perch, allowing more time in proportion to the size; dress them on a dish without a napkin, and sauce the same as Perche à la Maître d’Hôtel (No. 365)....
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No. 370. Trout à la Genoise.
No. 370. Trout à la Genoise.
Stew the fish as above, dress it on a dish without a napkin, and pour a sauce Genoise (No. 63) over it....
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No. 371. Baked Trout.
No. 371. Baked Trout.
Proceed exactly the same as for baked pike (No. 343.)...
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No. 372. Trout à la Beyrout.
No. 372. Trout à la Beyrout.
Dry your fish with a cloth, flour it, and lay it on the gridiron; broil it nicely over a moderate fire; when done, peel off all the skin; dish it without a napkin, and pour a sauce Beyrout (No. 64) over it....
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No. 373. Fillets of Trout à la Mazarine.
No. 373. Fillets of Trout à la Mazarine.
Fillet a fish, and cut each fillet in halves; fry it in butter, like perch, dress it round on a dish, and pour a sauce Mazarine over them. For sauce, see Turbot à la Mazarine, No. 207, or they may be served with a matelote sauce in change....
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No. 374. Eels fried.
No. 374. Eels fried.
Cut the eels in pieces about three inches long, dip them in flour, egg and bread-crumb, and fry them in very hot lard, dress them on a napkin, garnish with parsley, and serve shrimp-sauce in a boat....
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No. 375. Eels à la Tartare.
No. 375. Eels à la Tartare.
Cut the eels and fry as above, have ready some Tartare sauce (No. 38) upon a cold dish, lay the eels upon it and serve immediately; should the eels be large they must be three parts stewed before they are fried; dry them upon a cloth previous to bread-crumbing them....
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No. 376. Spitchcocked Eels.
No. 376. Spitchcocked Eels.
Take the bones out of the eels by opening them from head to tail, and cut them in pieces about four inches long, throw them into some flour, then have ready upon a dish about a couple of handfuls of bread-crumbs, a tablespoonful of chopped parsley, a little dried thyme, and a little cayenne pepper, then egg each piece of eel and bread-crumb them with it, fry them in very hot lard, dish them on a napkin, and serve shrimp-sauce in a boat....
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No. 377. Stewed Eels.
No. 377. Stewed Eels.
Cut the eels in pieces as before, and tie each piece round with packthread, then put them into a stewpan with an onion, a tablespoonful of white wine, three cloves, three whole allspice, a bunch of parsley, thyme, and bay-leaf, and a little white broth, sufficient to cover them; place them over a moderate fire, and let them stew gently for half an hour or more, if required, (according to the size of the eel,) take them out, drain them on a napkin, dish them without a napkin, and have ready the f
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No. 378. Eels en matelote.
No. 378. Eels en matelote.
Stew the eels as above, dress them without a napkin, and pour a sauce matelote (No. 62) over them. They may also be served with a sauce à la Beyrout (No. 64)....
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No. 379. Lampreys.
No. 379. Lampreys.
Are fish not so often used as eels, though they are remarkably good eating; but I think they have got out of repute by being so often served underdone; they may be stewed in the same manner as eels, (only a lamprey requires double the time stewing that an eel of the same size would require), and serve with the same sauces, with matelote sauce especially; if you fry or broil them they must be three parts boiled beforehand; to try when done run a trussing needle into them, if it goes in easy they
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No. 380. Crawfish.
No. 380. Crawfish.
These are very favourite little shell-fish, and much used in France, but seldom served as a dish in this country (they are not good when in spawn); for a dish have two dozen of them and wash in several waters (choose them as near as possible of equal sizes), then put them in a stewpan, with two onions, one carrot, one turnip, one head of celery, six bay-leaves, a bunch of parsley, six cloves, twelve peppercorns, half an ounce of salt, half a teaspoonful of pepper, a quarter ditto of cayenne, two
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No. 381. Petits Vol-au-Vents à la Moëlle de Bœuf.
No. 381. Petits Vol-au-Vents à la Moëlle de Bœuf.
Make a pound of puff paste (No. 1132), roll it half an inch in thickness, then cut out your vol-au-vents with a fluted cutter rather larger than a five-shilling piece; have ready a baking sheet, (on which you have sprinkled some water,) and put your vol-au-vents on it, egg them over with a paste brush, and cut a top with a small plain cutter, which is done by dipping the cutter into hot water, and just marking a ring upon the top of each vol-au-vent, but do not cut it deep, then put them in a ve
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No. 382. Petits Vol-au-Vents au laitance de Maquereau.
No. 382. Petits Vol-au-Vents au laitance de Maquereau.
Make the vol-au-vents as in the previous article, put two ounces of butter into a sauté-pan, rub it over the bottom, have ready four soft roes of mackerel, then put into the sauté-pan with a little pepper, salt, chopped parsley, and a teaspoonful of lemon-juice; set them over a moderate fire five minutes, turn them, and when done cut them in small dice, but let them remain in the sauté-pan, then add eight tablespoonfuls of white sauce (No. 7), and two of light broth, a little sugar, and two or t
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No. 383. Petits Vol-au-Vents au foie de Raie.
No. 383. Petits Vol-au-Vents au foie de Raie.
Make the vol-au-vents as above; boil the liver of a skate in salt and water an hour, let it get cold, put six tablespoonfuls of white sauce (No. 7) in a stewpan, with four of light stock, and reduce it till rather thick, then add a little chopped parsley, three tablespoonfuls of cream, a little white pepper, sugar, and salt, if required; cut the liver in small dice, with four quenelles (No. 120), put it in the stewpan, make it hot, but do not stir it much or you will break it, add a little lemon
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No. 384. Petits Vol-au-Vents aux Huîtres.
No. 384. Petits Vol-au-Vents aux Huîtres.
Prepare the vol-au-vents as before, put eight tablespoonfuls of white sauce in a stewpan, with a little cayenne pepper, a teaspoonful of essence of anchovies, two peppercorns, half a blade of mace, and six tablespoonfuls of liquor from the oysters, reduce it till very thick, have ready, blanched and bearded, two dozen oysters (No. 342), cut each oyster in four pieces, put them in the sauce, (previously taking out the peppercorns and mace,) with a little salt, sugar, and lemon-juice, make it hot
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No. 385. Petits Vol-au-Vents de Homard.
No. 385. Petits Vol-au-Vents de Homard.
Prepare the vol-au-vents as usual, put eight tablespoonfuls of white sauce (No. 7), and four of light stock, in a stewpan, with a little cayenne pepper, salt, and a teaspoonful of essence of anchovies, boil it ten minutes, then cut a small hen lobster up in large dice, pound the red spawn from it with one ounce of butter, pass it through a hair sieve and mix with the sauce; put in the lobster, make it hot, fill your vol-au-vent, and serve as before. N. B. The last four dishes may be made maigre
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No. 386. Petites Bouchées à la Moëlle de Bœuf.
No. 386. Petites Bouchées à la Moëlle de Bœuf.
Are made in the same manner as the petits vol-au-vents, but the paste must not be more than a quarter of an inch in thickness, and the bouchées must be cut with a fluted cutter not larger than half-a-crown piece, bake them in a warmer oven than the vol-au-vents, prepare the beef marrow, fill and serve the same as No. 381....
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No. 387. Petites Bouchées au laitance de Maquereau.
No. 387. Petites Bouchées au laitance de Maquereau.
Make the bouchées as before, and prepare the mackerel roes the same as for petits vol-au-vents (No. 382)....
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No. 388. Petites Bouchées au foie de Raie.
No. 388. Petites Bouchées au foie de Raie.
Prepare them as usual, and proceed as for No. 383....
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No. 389. Petites Bouchées aux Huîtres.
No. 389. Petites Bouchées aux Huîtres.
Prepare them as before, and proceed as for vol-au-vents (No. 384)....
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No. 390. Petites Bouchées de Homard.
No. 390. Petites Bouchées de Homard.
Prepare them as before, and proceed as for vol-au-vents (No. 385)....
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No. 391. Petites Bouchées à la Reine.
No. 391. Petites Bouchées à la Reine.
Prepare them as usual, pick the meat of the half of a braised chicken, and cut it in very small dice (not larger than peas), cut about the same size one ounce of cooked tongue, six blanched mushrooms, and two middling-sized French truffles; mix altogether, then put twenty tablespoonfuls of white sauce (No. 7) in a stewpan, with eight of milk, reduce it to one half, then add the minced fowl, tongue, &c., season with a little lemon-juice, pepper, salt, sugar, and two spoonfuls of cream; se
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No. 392. Petites Bouchées à la purée de Volaille.
No. 392. Petites Bouchées à la purée de Volaille.
Prepare them as before, take about half a pound of the flesh of chicken, turkey, or any description of poultry; pound it well in a mortar, with half an ounce of lean boiled ham, then put a teaspoonful of chopped eschalots in a stewpan, with half an ounce of butter, pass them over the fire, stirring them with a wooden spoon, then add a little flour, mix it well with the butter and eschalots, then add the pounded meat, four spoonfuls of white sauce, and half a pint of good stock that the bones of
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No. 393. Petites Bouchées de Gibier.
No. 393. Petites Bouchées de Gibier.
Prepare the bouchées as before, put twenty tablespoonfuls of game sauce (No. 60) in a stewpan, then cut up into small dice the flesh of a grouse, partridge, half a pheasant, or the remains of any game you might happen to have by you, put it in the stewpan with the sauce, make it hot but do not let it boil, season with a little sugar and salt, fill and serve as before....
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No. 394. Petites Bouchées à la purée de Gibier.
No. 394. Petites Bouchées à la purée de Gibier.
Prepare them as before, and proceed as for the petites bouchées à la purée de volaille, (No. 392) only using the flesh of game, and game sauce, instead of the flesh of poultry and white sauce....
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No. 395. Petits Pâtés à la Pâtissière.
No. 395. Petits Pâtés à la Pâtissière.
Make one pound of puff paste (No. 1132), roll it into a sheet a quarter of an inch in thickness, then cut twenty pieces of the size of a five-shilling piece with a plain round cutter; mix the remains of the paste together, and roll them out to the thickness of the eighth of an inch, and cut twenty more pieces from it with the same cutter, sprinkle a baking sheet with water and lay them on it a little distance apart, wash them over with a little water with a paste brush, then have ready prepared
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No. 396. Petits Pâtés aux Huîtres à la Pâtissière.
No. 396. Petits Pâtés aux Huîtres à la Pâtissière.
Proceed as above, but instead of using forcemeat use some of the salpicon of oysters as prepared for the rissoles aux huîtres (No. 399)....
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No. 397. Petits Pâtés de Homard à la Pâtissière.
No. 397. Petits Pâtés de Homard à la Pâtissière.
Proceed as above, using some of the salpicon as prepared for the rissoles de homard (No. 400)....
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No. 398. Petits Pâtés of Shrimps or Prawns à la Pâtissière.
No. 398. Petits Pâtés of Shrimps or Prawns à la Pâtissière.
As before, using the salpicon of shrimps as prepared for rissoles of shrimps or prawns (No. 401)....
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No. 399. Rissoles aux Huîtres.
No. 399. Rissoles aux Huîtres.
Put half a tablespoonful of chopped onions into a stewpan, with half an ounce of butter, place it over the fire, fry the onions, but they must be kept white; then add half a teaspoonful of flour, and twelve of oyster liquor, (mix well) and eight tablespoonfuls of white sauce (No. 7), boil altogether ten minutes (or more till it becomes rather thickish), keeping it stirred the whole time, season with a little cayenne pepper, and salt, (it requires to be seasoned rather high,) then have ready blan
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No. 400. Rissoles de Homard.
No. 400. Rissoles de Homard.
Put a teaspoonful of chopped onions into a stewpan with half an ounce of fresh butter, fry them white, then add ten or fifteen tablespoonfuls of white sauce (according to the size of the lobster), stir over the fire and let it boil five minutes, or more, until rather thick, have a fresh lobster cut up into small dice, put it into the sauce, season with cayenne pepper, salt, a little chopped parsley, juice of a lemon, and a few drops of essence of anchovies, let it boil a minute, then add two yol
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No. 401. Rissoles of Shrimps.
No. 401. Rissoles of Shrimps.
Prepare the salpicon exactly the same as the lobster in the last article, but be careful that the shrimps are not too salt; prawns are better for this purpose than shrimps; they require but very little seasoning; make, fry, and serve the rissoles as before....
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No. 402. Rissoles de laitances de Maquereau.
No. 402. Rissoles de laitances de Maquereau.
Put a quarter of a pound of butter in a sauté-pan, rub it over the bottom, lay in the soft roes of four mackerel, season them with a little white pepper, salt, a teaspoonful of lemon-juice, and a very little chopped parsley; place them over a moderate fire five minutes, turn them, but do not let them get the least brown; when quite done cut them into small dice without breaking, then put half a teaspoonful of chopped eschalots into a stewpan, with a few drops of salad oil; fry them quite white,
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No. 403. Rissoles de Gibier.
No. 403. Rissoles de Gibier.
Roast a grouse or any other bird rather underdone, or the remains of some game left from a previous dinner will do, pick the meat off the bones and cut it into very small dice; then put a teaspoonful of chopped eschalots in a stewpan, with a quarter of an ounce of butter, fry them rather brown, add ten tablespoonfuls of game sauce (if none, make some with the bones as directed, No. 60), and four of brown ditto (No. 1), reduce over the fire till it becomes rather thick, season with a little cayen
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No. 404. Rissoles de Volaille.
No. 404. Rissoles de Volaille.
Cut half a roast (or boiled) fowl up into very small dice, then put a teaspoonful of chopped eschalots in a stewpan, with half an ounce of butter, fry them quite white, then add sixteen tablespoonfuls of white sauce (No. 7), put it over the fire to reduce till it is rather thick, put the fowl into the sauce, season with a little salt, white pepper, sugar, a teaspoonful of chopped mushrooms, and a little chopped parsley; let it boil a few minutes, then stir in the yolks of two eggs, let them set,
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No. 405. Croustade de Beurre.
No. 405. Croustade de Beurre.
Have ready a lump of fresh butter very hard and cut it into slices one inch and a half in thickness, lay them upon a table or slab in a cool place; then take a round cutter the size of half-a-crown, and with it cut twelve pieces of the butter out of the slices, beat up three or four eggs on a plate, put the pieces of butter into them, then take them out and throw them into a dish of bread-crumbs, take them out, throw them again into the eggs, and then the bread-crumbs, repeating the process thre
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No. 406. Croustade de Beurre à la Duke of York.
No. 406. Croustade de Beurre à la Duke of York.
Prépare the croustades as above, and make a good purée of fowl (as for petites bouchées à la purée de volaille, No. 392), then peel a good sized cucumber, cut it in pieces two inches long, and divide each piece into three lengthwise, take out the seeds, and stew the pieces of cucumber till very tender, with a little sugar, onion, and broth, keeping them very white; when cold cut them in small dice, mix with the purée of fowl, fill the croustades, and serve very hot with a plover’s egg upon the t
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No. 407. Croquettes de Homard.
No. 407. Croquettes de Homard.
Prepare a salpicon of lobster the same as for rissoles de homard; when quite cold cut it out in pieces two inches long and three quarters of an inch wide, beat up three or four eggs on a plate, and throw each piece into them and then into a dish of bread-crumbs, take them out, roll them lightly with the hand, beat them gently with a knife to make the crumbs stick, then throw them again into the eggs and bread-crumb, smooth them again with a knife, fry in hot lard, and dress them on a napkin garn
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No. 408. Aiguillettes de Ris de Veau.
No. 408. Aiguillettes de Ris de Veau.
For these kind of hors-d’œuvres it is necessary to have twelve small silver skewers, about four inches long and the thickness of a packing-needle, with a ring or fancy design on the top, they are not very expensive but are very novel for this description of dishes; the persons eating what is served upon them taking the head of the skewer with the fingers of their left hand and picking it off with their fork. Boil three throat sweetbreads in water ten minutes, pour off the water and add one onion
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No. 409. Aiguillettes (escalopes) aux Huîtres.
No. 409. Aiguillettes (escalopes) aux Huîtres.
Put eighteen tablespoonfuls of good oyster sauce (No. 69) into a stewpan, reduce it until rather thick, then add two yolks of eggs, stir them well in, and take it off the fire; choose rather small oysters, have them ready blanched and bearded, dip them one by one into the sauce with a fork, and lay them on a dish to cool; when quite cold run the skewers through (placing five on each skewer), dip them in eggs and bread-crumbs twice over as before, fry them in hot lard, and serve very hot on a nap
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No. 410. Aiguillettes (escalopes) de Homard.
No. 410. Aiguillettes (escalopes) de Homard.
Cut forty pieces of lobster the size round of a shilling, and one inch in thickness, then put a teaspoonful of chopped eschalots in a stewpan, with a very small piece of butter, fry them quite white, then add eight tablespoonfuls of oyster sauce (No. 69), reduce till rather thick, season with a little sugar, cayenne, and the juice of half a lemon, finish with the yolks of two eggs, dip the pieces of lobster into it and proceed as before; fry, dish, and serve in the same manner; the onions may be
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No. 411. Aiguillettes de filets de Sole.
No. 411. Aiguillettes de filets de Sole.
Fillet a sole, butter a sauté-pan, lay in the fillets, season with pepper, salt, and the juice of a lemon, place them over a slow fire and when done lay them flat on a dish, place another dish on them, upon which put a four pounds weight, when cold cut them in pieces with a cutter the size of a shilling, prepare oyster sauce as above, dip each piece in the sauce and proceed exactly as before....
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No. 412. Aiguillettes aux Huîtres.
No. 412. Aiguillettes aux Huîtres.
Make a preparation of oysters the same as for rissoles aux huîtres, adding one more yolk of egg; when cold make thin croquettes two inches long, egg and bread-crumb them once, pass a silver skewer through each, then egg and bread-crumb again, fry and serve on a napkin with fried parsley....
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No. 413. Aiguillettes de Homard.
No. 413. Aiguillettes de Homard.
Make the preparation as for croquettes de homard (No. 407), and proceed exactly as in the last....
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No. 414. Aiguillettes de Sole.
No. 414. Aiguillettes de Sole.
Make a preparation as for croquettes de homard, only using the fillets of soles instead of lobster, and proceed as before....
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No. 415. Aiguilettes de Volaille à la jolie fille.
No. 415. Aiguilettes de Volaille à la jolie fille.
Make a preparation as for rissoles de volaille (No. 404), but adding tongue, truffles, and pistachios cut in small fillets; when cold make them into croquettes about two inches long, but do not bread-crumb them; pass a silver skewer through, then have ready some batter for frying (No. 1285), hold each skewer by the head, pour some batter over each croquette with a spoon, covering every part of them, and fry in lard, but not too hot, as they must be quite white and crisp; dress them on a napkin a
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No. 416. Croustades of Bread for removes.
No. 416. Croustades of Bread for removes.
Although it is against my principle to have any unnecessary ornamental work in a dinner, I am rather partial to these croustades, they being simple and very elegant. It would be quite useless my attempting to explain by receipts the manner in which they are made, as so much depends upon the taste and skill of the artist. Having invented several new removes requiring croustades of different designs, I have had them engraved, and think I may say that the whole of the designs there represented are
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No. 417. To obtain, lard, and dress a filet of Beef.
No. 417. To obtain, lard, and dress a filet of Beef.
A fillet of beef can only be procured in this country by purchasing a rump and sirloin together, (in France it is sold as a separate joint,) but the rump and sirloin can be used for other dishes, or for the servants’ meals, and in families where they kill their own meat, it is of no consequence. To cut out the fillet lay the rump and sirloin upon the table, the inside uppermost, then pass your knife along close to the chine bone, keeping the knife close to the bone until you get past the fillet,
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No. 418. Fillet of Beef à la Joan d’Arc.
No. 418. Fillet of Beef à la Joan d’Arc.
Prepare and cook the fillet as described, then cut a croustade in the form of a breast-plate (see plate), fix it at the head of the dish upon paste, then lay your fillet in the middle of a dish, make a small border of mashed potatoes round, upon which alternately place a small quenelle (No. 120) and a small fillet of tongue, to match; proceed in like manner all the way round, then have ready nicely boiled twenty heads of fine asparagus, cut half of them five inches in length, and the remainder t
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No. 419. Fillet of Beef à la Beyrout.
No. 419. Fillet of Beef à la Beyrout.
Prepare and dress the fillet as before, then cut a croustade of bread representing the wall of a citadel, form the cannons with stewed carrots, and the balls with truffles, place it on mashed potatoes at the head of the dish, lay the fillet in the centre, make a border of mashed potatoes round, rather high, close to the croustade on each side, but diminishing as you go from it; have ready twenty crawfish, place them on the potatoes, tails upwards, pour a sauce Beyrout (No. 64) round the fillet;
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No. 420. Fillet of Beef au jus d’Orange.
No. 420. Fillet of Beef au jus d’Orange.
Prepare and dress the fillet as described (No. 417), dish it up plain and serve with jus d’orange sauce (No. 17) over it....
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No. 421. Fillet of Beef au jus de Tomate.
No. 421. Fillet of Beef au jus de Tomate.
Prepare and dress the fillet as described above, dish it up plain, pour the sauce au jus de tomate (No. 12) round it; glaze and serve very hot....
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No. 422. Fillet of Beef Napolitaine.
No. 422. Fillet of Beef Napolitaine.
Prepare and dress the fillet as described (No. 417), place it in the centre of the dish, have ready two croustades, the shape and size of scallop shells, fix one at each end of the fillet on mashed potatoes, and fill them with fresh scraped horseradish, then have ready the following sauce: make a mierpoix of two onions, two turnips, one carrot, one apple, a quarter of a pound of lean ham (cut in thin slices), half a clove of garlic, one bay-leaf, and three tablespoonfuls of salad oil; pass the w
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No. 423. Fillet of Beef à la Strasbourgienne.
No. 423. Fillet of Beef à la Strasbourgienne.
Prepare and dress your fillets as directed, adding four glasses of sherry to the vegetables you roast it in; prepare two croustades the size and shape of scallop shells, dress your beef in the middle of the dish, placing a croustade (on mashed potatoes) at each end; have ready previously boiled two pounds of Strasburg bacon (which, from its dry nature requires soaking two days and boiling four hours), cut it in slices two inches long, and have an equal number of sliced of fried potatoes to match
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No. 424. Fillet of Beef à la Napolitaine.
No. 424. Fillet of Beef à la Napolitaine.
Prepare and dress the fillet as directed (No. 417), dress it plain on a dish and have ready prepared the following sauce: cut in thin slices two onions, half a carrot, one turnip, half a head of celery, two bay-leaves, a sprig of thyme, a bunch of parsley, three cloves, one blade of mace, and a quarter of a pound of lean ham; put them into a stewpan with two ounces of butter, stir it over a brisk fire till getting rather brown at the bottom, then add four tablespoonfuls of tarragon vinegar, let
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No. 425. Fillet of Beef à la Milanaise.
No. 425. Fillet of Beef à la Milanaise.
Prepare and lard the fillet as before, then make a stiffish paste of flour and water, roll it about half an inch in thickness and fold the fillet in it, fold it again in three sheets of paper, tie it up at both ends, run a lark spit through it, and just as you are going to put it down to roast open the paste, pour in three glasses of Madeira wine, close the paste well, tie it up securely, roast it two hours, take it up and remove from the paste, glaze it, brown lightly with the salamander, dish
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No. 426. Fillet of Beef à la Bohémienne.
No. 426. Fillet of Beef à la Bohémienne.
Trim and lard a fillet as directed, cut in thin slices six onions, two carrots, three turnips, three heads of celery, and a leek; put them into a dish large enough to hold the fillet, then put a quart of vinegar into a stewpan, with a pint of broth; when it boils put in a few peppercorns, nine cloves, two blades of mace, four bay-leaves, a sprig of thyme and sweet marjoram, a small bunch of parsley, half a pound of brown sugar, and a little salt, let it boil twenty minutes and pour it over the v
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No. 427. Fillet of Beef à la Romaine.
No. 427. Fillet of Beef à la Romaine.
Trim your fillet and lard it through the thick part with large pieces of cooked tongue and fat bacon, twelve pieces of each, tie it up with a piece of string, put half a pound of butter in a large stewpan, and lay in the beef with a pound of bacon cut in slices, two onions, two bayleaves, two cloves, and ten peppercorns; place it on a sharp fire, when getting a little brown and forming a glaze, put in six glasses of sherry and a pint of consommé, (No. 134), set it over a very slow fire for two h
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No. 428. Stewed rump of Beef à la Flamande.
No. 428. Stewed rump of Beef à la Flamande.
Choose a rump of beef from twenty-five to thirty pounds, in weight, the meat dark and well covered with fat, bone and lard it slantwise through and through with very large lardons of fat bacon six inches long, chop up the bone, which put into a large stewpan, with five or six pounds of the trimmings of any other meat, one pound of lean ham, three onions, two turnips, one carrot, one head of celery, one leek, a bunch of parsley, thyme, and bay-leaves, eight peppercorns, and a blade of mace: put a
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No. 429. Stewed Rump of Beef aux Oignons glacés.
No. 429. Stewed Rump of Beef aux Oignons glacés.
Stew the beef as directed in the last, likewise thirty-six onions, stewed in the same way as there directed; make a border of mashed potatoes round the dish, place the beef in the centre, and dress the onions round upon the potato; place a fine Brussels sprout on the top of each onion (or a little sprue grass or green peas if in season), then put a quart of brown sauce (No. 1), in a stewpan, with four spoonfuls of tomata sauce and the glaze the onions were cooked in; boil well five minutes, keep
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No. 430. Stewed Rump of Beef à la Voltaire.
No. 430. Stewed Rump of Beef à la Voltaire.
Dress the beef as before, then blanch two white winter cabbages (savoys) in salt and water ten minutes; take them out, and lay them on a sieve to drain; then make a mierpoix of two onions, half a carrot, one turnip, one head of celery, one leek, a little parsley, thyme, one bay-leaf, and half a pound of lean ham, all cut up very small; put them into a stewpan with two ounces of butter, fry five minutes, keeping them stirred; then squeeze the cabbage quite dry, lay it in the stewpan with the vege
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No. 431. Stewed Rump of Beef à la Portugaise.
No. 431. Stewed Rump of Beef à la Portugaise.
Stew the beef as before, peel eight Portugal onions, boil them in a gallon of water till nearly tender, take them out and drain them; butter a convenient sized stewpan, put in the onions with two ounces of sugar, just cover them with good veal stock, and stew them until the stock is reduced to a thinnish glaze, and adheres to them; place the beef on the dish, and dress the onions round it at equal distances apart, and between each onion place a small but nice white cauliflower; for the sauce, ad
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No. 432. Stewed Rump of Beef à la Joan d’Arc.
No. 432. Stewed Rump of Beef à la Joan d’Arc.
Stew the beef as before, and proceed the same as for Fillet of beef à la Joan d’Arc (No. 418)....
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No. 433. Stewed Rump of Beef à la Beyrout.
No. 433. Stewed Rump of Beef à la Beyrout.
Stew the beef as before, and proceed as for Filet de bœuf à la Beyrout (No. 419)....
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No. 434. Stewed Rump of Beef à la Macédoine de légumes.
No. 434. Stewed Rump of Beef à la Macédoine de légumes.
Stew the rump as before, then peel forty young carrots, the same number of young turnips; tie up ten small bunches of green spring onions, butter a sauté-pan, place them in it with a tablespoonful of sugar (leave the stalks of the onions about an inch and a half in length), half cover them with some good stock, and let them simmer until quite tender; cook the turnips and carrots in the same manner, but separate, make a low border of mashed potatoes round the dish, leaving room for the beef in th
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No. 435. Stewed Rump of Beef sauce piquante.
No. 435. Stewed Rump of Beef sauce piquante.
Prepare and stew the rump of beef as before, and prepare the following sauce: put two tablespoonfuls of chopped onions in a stewpan, with six do. of common vinegar, and half an ounce of glaze; let it reduce to half, then add a quart of brown sauce (No. 1), and half a pint of consommée (No. 134); let it simmer half an hour, skim, and season with a little cayenne pepper, salt, sugar, a tablespoonful of chopped mushrooms, one do. of chopped gherkins, and one do. of sliced gherkins; glaze and salama
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No. 436. Stewed Rump of Beef sauce tomate.
No. 436. Stewed Rump of Beef sauce tomate.
Prepare and stew the beef as before, glaze and salamander, pour some tomata sauce (No. 37) round, and serve. If you should have part of a rump of beef left from a previous dinner you can cut it in slices a quarter of an inch thick, and warm them in a little consommée in a sauté-pan; serve with any of the foregoing sauces, but especially the two last; the best way to warm them is to glaze them well and put them in a moderate oven about twenty minutes; do not let them boil, or they would eat very
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No. 437. Stewed Sirloin of Beef.
No. 437. Stewed Sirloin of Beef.
The sirloin, after having been deprived of its fillet, is of no use for roasting, but is equally as good as the rump when stewed; bone it carefully and lard the thick part with fat bacon, like the rump; roll it up, and tie it well with string, to keep its shape; stew it in the same manner as the rump, trim it at each end, wipe off the greasy fat lightly from the top with a clean cloth, glaze it lightly, and put it in the oven until it has obtained a light gold colour; serve with any of the sauce
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No. 438. Stewed Sirloin of Beef à la Printanière.
No. 438. Stewed Sirloin of Beef à la Printanière.
Prepare and stew a sirloin as described, glaze and salamander it, place a low border of mashed potatoes round the dish, and at each end put a croustade of bread cut in the shape of flat vases; then have ready boiled and cut three inches in length, fifty fine heads of asparagus; dish them in, crown upon the potatoes; then have a quart of very young peas, nicely boiled; put them into a stewpan with a teaspoonful of sugar, a little pepper and salt, and four pats of butter; toss them over the fire t
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No. 439. Ribs of Beef à la Jean Bart.
No. 439. Ribs of Beef à la Jean Bart.
Take four ribs of beef, and saw the rib bones asunder in the middle; pass your knife under, and detach them from the flap; then take the chine bones from the fleshy part, sawing them off the ribs so as to leave but about four inches of the flat rib bones underneath; then lard the thick part through and through with fat bacon like the sirloin, fold the flap over so as to form a nice square piece, tie it with string to keep its shape, and roast three hours in vegetables, in the same manner as desc
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No. 440. Ox Tongues.
No. 440. Ox Tongues.
May be served plain boiled; if a good-sized tongue, allow it from three to four hours to boil; put it in cold water, take off the skin, trim off a great part of the root, put it in hot water again a short time, dress it on a dish garnished with vegetables as for stewed rump of beef à la Flamande (No. 428), or served with spinach or a Milanaise sauce (see Fillet of Beef à la Milanaise); but when used as a remove, they are mostly served as part of the garniture of another dish....
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No. 441. Loin of Veal à la Cambacères.
No. 441. Loin of Veal à la Cambacères.
Procure a nice white loin of veal, saw off the chump, cut off the thick skin from the thick part, then cut some lardon of fat bacon and lean raw ham, a quarter of an inch square and three inches long, with which lard the thickest end on the top; skewer the flap underneath, butter the bottom of a large flat stewpan, cover with thin slices of fat bacon, and lay the veal on the top of them, the larded side uppermost; add two onions with four cloves stuck in them, one carrot, one turnip, a bunch of
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No. 442. Loin of Veal à la Macédoine de légumes.
No. 442. Loin of Veal à la Macédoine de légumes.
Prepare and braise the veal as before, garnish and sauce as for stewed rump of beef à la Macédoine de légumes (No. 434)....
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No. 443. Loin of Veal à la Purée de Céleri.
No. 443. Loin of Veal à la Purée de Céleri.
Prepare and braise the veal as before, without larding it; make a border of mashed potatoes on the dish, then have twenty good heads of celery, cut off the tops within two inches of the bottom, make a purée of celery (No. 117) with the tops, and stew the bottoms in a quart of white stock, with a quarter of an ounce of sugar, until tender; dress them upright upon the border of potatoes, place the veal in the centre, and pour the purée of celery round; serve very hot; the sauce must be rather thin
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No. 444. Loin of Veal à la Strasbourgienne.
No. 444. Loin of Veal à la Strasbourgienne.
Roast a loin of veal in vegetables in the manner as described for Fillets of Beef (No. 417), allowing it longer time according to the size; dress it on the dish with a border of mashed potatoes round, then have ready thirty pieces of Strasburg bacon, cut in the shape and size of cutlets; dress them on the potatoes round the veal, pour a sauce poivrade (No. 32) into the dish, but not over the bacon; glaze the bacon, and serve. The Strasburg bacon being very dry, requires soaking at least twenty-f
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No. 445. Fillet of Veal à la Princière.
No. 445. Fillet of Veal à la Princière.
Procure a good leg of veal, cut off the knuckle just above the joint, then cut out the bone from the middle of the fillet; have ready two pounds of forcemeat (No. 120), cut half a pound of cooked ham and twenty mushrooms into very small dice, mix them with the forcemeat; season rather high with cayenne pepper, salt, and nutmeg, put the forcemeat in the place the bone was taken from, pull the udder of the fillet round, and skewer it up, but not too tight; tie it up with string, put it on a spit,
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No. 446. Fillet of Veal à la Versaillienne.
No. 446. Fillet of Veal à la Versaillienne.
Cut your fillet as before, have ready boiled an ox-tongue, trim it, cut off the root and about two inches of the tip, put it in the middle of the fillet from where you have taken the bone, and fill up the cavities round the tongue with some forcemeat (No. 120), skewer up the fillet and roast it as before; when done lay it on the dish with a border of mashed potatoes round it, upon which dress alternately a quenelle of veal and a slice of stewed cucumber (No. 1064), then put two quarts of white s
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No. 447. Fillet of Veal à la Palestine.
No. 447. Fillet of Veal à la Palestine.
Prepare and dress the fillet exactly as before, then peel fifty Jerusalem artichokes, and turn them in the shape of small pears; boil them nicely in salt and water, lay your fillet on a dish with a border of mashed potatoes round it, upon which dress the artichokes, the round part uppermost, between each artichoke place a fine Brussels sprout; sauce the same as the last and serve....
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No. 448. Fillet of Veal à la Jardinière.
No. 448. Fillet of Veal à la Jardinière.
Prepare the fillet as before, but place a piece of boiled bacon in the centre instead of the tongue, roast it in vegetables as before, pour a sauce jardinière (No. 100) upon a dish, sprinkle a pint of young green peas plain boiled upon it, dress a cauliflower at each end and another on each side, place the fillet in the middle upon the sauce and serve....
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No. 449. Fillet of Veal à la Potagère.
No. 449. Fillet of Veal à la Potagère.
Prepare the fillet as before, then lard it through and through with pieces of fat bacon a quarter of an inch square and six inches long, skewer it up tight, put it on a spit and roast it as before, but twenty minutes before it is done take it out of the vegetables but not off the spit, and let it remain before the fire to brown; have ready prepared twenty middle-sized onions, and as many pieces of carrots turned in the form of pears, stew them as directed in stewed rump of beef à la Flamande (No
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No. 450. Fillet of Veal aux petits pois.
No. 450. Fillet of Veal aux petits pois.
Prepare and roast the fillet exactly as the preceding, then put a pint of white sauce (No. 7) in a stewpan, let it boil; have ready a quart of young peas nicely boiled, put them into the stewpan, with the white sauce, a little salt, and half an ounce of pounded sugar, let it boil up, then add two ounces of fresh butter, toss them together over the fire, pour them out into the dish, lay the fillet over, and serve as soon as possible....
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No. 451. Neck of Veal à la purée de céleri.
No. 451. Neck of Veal à la purée de céleri.
Take the best end of a neck of veal with about seven bones in it, cut off the chine bones to give it a nice square appearance, and roast it in vegetables as the fillets, but of course it will not require so long; when done, dress it on a dish with a piece of boiled bacon about three inches broad at each end, make a border of mashed potatoes round, upon which dress the bottoms of fifteen heads of stewed celery (No. 117), and sauce with a purée of celery made from the tops, as there directed; serv
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No. 452. Neck of Veal à la Rouennaise.
No. 452. Neck of Veal à la Rouennaise.
Prepare a neck of veal, leaving it as long as possible, take off the skin and the chine bones, lard and braise it as for loin of veal à la Cambacères (No. 441); when done, put three tablespoonfuls of oil into a stewpan, with two of chopped eschalots, two of chopped raw mushrooms, and two of chopped parsley, pass them ten minutes over the fire, then pour off the greater part of the oil, add half a teaspoonful of flour, mix it well, and put in eighteen tablespoonfuls of white sauce (No. 7), stir i
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No. 453. Neck of Veal à la Milanaise.
No. 453. Neck of Veal à la Milanaise.
Braise the veal precisely as (No. 441), prepare a Milanaise sauce (see fillet of beef à la Milanaise, No. 425) which pour into the dish and dress the veal upon it....
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No. 454. Neck of Veal à la Bruxellaise.
No. 454. Neck of Veal à la Bruxellaise.
Dress the veal the same as for neck of veal à la purée de céleri (No. 451), then have about one hundred Brussels sprouts, nicely boiled, put them into a stewpan, with two ounces of butter, a little pepper, salt, sugar, and the juice of half a good lemon, stir them gently over the fire but do not break the sprouts, pour them upon your dish, dress the veal upon them with a piece of bacon at each end, glaze them, pour half a pint of thin white sauce (No. 7) round over the Brussels sprouts and serve
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No. 455. Breast of Veal.
No. 455. Breast of Veal.
I do not consider that a breast of veal is good without the tendron (which is usually cut out and braised for entrées), yet it would be impossible to roast it with the breast, for it would not be a quarter done by the time the other was; I therefore recommend the following new method: cut out the tendron, braise it as described (No. 685), let it get cold, take the other bones out of the breast, lay some forcemeat of veal (No. 120) down the centre, upon which place the tendron, roll it up, sew it
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No. 456. Breast of Veal aux pois fins à l’Anglaise.
No. 456. Breast of Veal aux pois fins à l’Anglaise.
Dress the veal exactly as before, have ready boiled a quart of fresh young peas, put them into a stewpan, with eight spoonfuls of brown sauce (No. 1), a teaspoonful of powdered sugar, a quarter of a pound of fresh butter, and a small bunch of parsley, boil them ten minutes, season with a little salt if required, pour them into your dish, glaze the veal and serve it upon them....
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No. 457. Breast of Veal à la purée de céleri.
No. 457. Breast of Veal à la purée de céleri.
Dress the veal as before, and serve with a purée of celery (No. 117) under it....
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No. 458. Breast of Veal sauce tomate.
No. 458. Breast of Veal sauce tomate.
Dress the veal as before and serve with a sauce tomate (No. 37) under it. Breasts of veal may be stewed like the necks, or roasted with vegetables, but they are best roasted as before described....
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No. 459. Calf’s Head.
No. 459. Calf’s Head.
Procure a nice white calf’s head that has been well scalded, saw it in halves, taking out the tongue (whole) and the brains, make a white stock as follows: put two carrots, two turnips, two heads of celery, (cut up small), a quarter of a pound of butter, six cloves, four blades of mace, and a bunch of parsley, thyme, and bay-leaves, pass it over the fire twenty minutes in a long brasier large enough to lay the head in, then add a pint of water with which when boiled mix a quarter of a pound of f
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No. 460. Calf’s Head au naturel.
No. 460. Calf’s Head au naturel.
Although calf’s head is seldom if ever dressed this way in England it is about the best method; the glutinous substance of the head being so relishing with this sauce, all French epicures patronise it. Take a small calf’s head, lay it upon its skull on the table, open the under part without cutting the tongue, take out the under jaw-bones carefully, fold the cheeks under, tie it round with string, boil it three hours, (as described in the last), when done lay it upon a cloth to drain, untie the
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No. 461. Half a Calf’s Head à la Luxembourg.
No. 461. Half a Calf’s Head à la Luxembourg.
Procure half a calf’s head, pass your knife under the skin upon the top of the skull and saw off about two inches of the skull bone, boil it as described in the last, when done drain it on a cloth, lay it in a sauté-pan, and spread the following forcemeat over it: having previously well washed the brains, cut them in slices, put two ounces of butter in a sauté-pan, let it melt, then lay in the brains, sprinkle a little chopped parsley, pepper, salt, and the juice of half a lemon; put them over a
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No. 462. Tête de Veau en Tortue.
No. 462. Tête de Veau en Tortue.
Dress the head, and when cold cut it in oval pieces, as described (No. 459), make a small elevated casserole of rice in the shape of an oval vase (see No. 626), which place in the centre of the dish, make the pieces hot and dish them on a border of mashed potatoes round it, placing an ear at each end; have ready the following garniture and sauce: make a mierepoix of two onions, one turnip, half a carrot, a quarter of a pound of lean ham, all cut up in slices; put them into a stewpan, with two cl
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No. 463. Calf’s Head à la Pottinger.
No. 463. Calf’s Head à la Pottinger.
Dress and cut a head in pieces as before, make two croustades of bread, one in the shape of a cushion, and the other like a scallop-shell, make the pieces of head hot, and dress them in your dish on a border of rice (prepared as No. 626), put the croustade in the form of a cushion at one end of the dish, and the other elevated upon a piece of fried bread at the other end, in which put the brains, at each side of the dish dress an ear cut to form a frill, with a plover’s egg in each; have ready t
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No. 464. Calf’s Head in currie.
No. 464. Calf’s Head in currie.
Prepare and dish the head as in the last, boil a pound of rice (see No. 129), and dish it in a pyramid in the middle, leaving a place at the top to lay in the brains; have ready prepared the following sauce: put four onions, two apples (cut in slices), a sprig of thyme, a little parsley, a blade of mace, and six cloves into a stewpan, with two ounces of butter, fry them of a light brown, add one tablespoonful of curry powder, mix it well, then add three pints of white sauce (No. 7), and a pint o
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No. 465. Saddle of Mutton à la Brétonne.
No. 465. Saddle of Mutton à la Brétonne.
Roast a saddle of mutton quite plain (see kitchen at home), for the sauce wash and soak well a pint of young dry French haricots, put them into a large stewpan with three quarts of water (cold), an ounce of salt, and an ounce of butter; set them over a brisk fire till they boil, then set them at the corner and let them simmer for five hours, or till tender, drain them on a sieve, cut four onions in thin slices, put them in a stewpan, with three ounces of butter, stir them over the fire till they
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No. 466. Saddle of Mutton au Laver.
No. 466. Saddle of Mutton au Laver.
Roast the saddle quite plain, put two pounds of fresh laver in a stewpan, with two tablespoonfols of catsup, four ounces of butter, a teaspoonful of salt, a little pepper, four tablespoonfuls of brown sauce, and one ounce of glaze, make it very hot, pour in the dish, dress the saddle upon it and serve....
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No. 467. Saddle of Mutton à la Polonaise.
No. 467. Saddle of Mutton à la Polonaise.
Roast a middling-sized saddle of mutton, and let it get cold, then cut off all the meat, leaving the bone and flaps uncut, stand it on a strong dish that will bear the oven; have ready some mashed potatoes rather stiff with which build a wall round the bone and flaps, to shape it, again like the saddle, mince the meat you have cut out very fine, put two tablespoonfuls of chopped onions in a middling-sized stewpan, with half an ounce of butter, fry them a very light brown, then add half a tablesp
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No. 468. Saddle of Mutton à la Marseillaise.
No. 468. Saddle of Mutton à la Marseillaise.
Prepare the saddle of mutton exactly as for Polonaise, only when you put in the mince, which you have made rather stiffer, have ready prepared the following purée: cut six onions in small dice, put them into a stewpan with two ounces of butter, let them simmer gently until quite tender, then add half a tablespoonful of flour (mix well), four ditto of white sauce (No. 7), and ten of milk, let it boil twenty minutes, season with a little pepper, salt, and sugar, stir in the yolks of three eggs, st
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No. 469. Saddle of Mutton rôti, braisé, à la Mirabeau.
No. 469. Saddle of Mutton rôti, braisé, à la Mirabeau.
Trim a nice saddle of mutton (South Down are the best, from four to five years old), take off the skin and skewer the flaps underneath, roast it in vegetables as directed for fillet of beef (No. 417), about two hours and a half will be sufficient, take it from the vegetables, glaze and salamander nicely, place it on your dish and serve with the following sauce: put a quart of poivrade sauce (No. 32) in a stewpan, and when boiling add a teaspoonful of sugar, four of chopped gherkins, and two ounc
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No. 470. Saddle of Mutton, rôti, braisé, aux légumes glacé.
No. 470. Saddle of Mutton, rôti, braisé, aux légumes glacé.
Roast the saddle in vegetables as in the last, glaze and salamander, dress on your dish with a border of mashed potatoes round, upon which dress your vegetables prepared as for stewed rump of beef à la Flamande (No. 428), pouring the same sauce over them....
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No. 471. Haunch of Mutton.
No. 471. Haunch of Mutton.
This delicate joint is generally plain roasted (see Kitchen at Home); when of the first quality and properly kept it is by many compared to venison, although there is not the least resemblance, the fat of venison being so very delicate and palatable that nothing can equal it, but both are very estimable. I shall give but a few simple receipts in order to preserve the flavour of this delicate joint....
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No. 472. Haunch of Mutton au jus de Groseilles.
No. 472. Haunch of Mutton au jus de Groseilles.
Roast the haunch quite plain, put twenty tablespoonfuls of brown sauce (No. 1) in a stewpan, with ten of consommé (No. 134), one of tomata sauce (No. 37), and an ounce of glaze, boil it gently half an hour, then add four tablespoonfuls of red currant jelly, boil up, pour it on the dish, and the moment you serve lay the haunch upon it; should you dish the haunch too soon the fat would run from it and spoil the sauce; it should be carved in the same way as a haunch of venison, then you keep the gr
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No. 473. Haunch of Mutton à la Brétonne.
No. 473. Haunch of Mutton à la Brétonne.
Plain roast the haunch, and proceed as for saddle of mutton à la Bretonne (No. 465)....
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No. 474. Haunch of Mutton à la Polonaise.
No. 474. Haunch of Mutton à la Polonaise.
Roast a haunch, and when cold cut out all the meat from the middle, leaving the edges (or the mashed potatoes would not stand), mince the meat, shape the haunch with mashed potatoes, and proceed as for the saddle (No. 467). You can use a haunch left from a previous dinner, if not too much cut....
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No. 475. Haunch of Mutton à la Bohémienne.
No. 475. Haunch of Mutton à la Bohémienne.
Procure a small haunch of mutton of about twelve pounds in weight, beat it well with a rolling-pin, lay it in an earthen pan, and cover with a marinade as prepared for fillet of beef (No. 426), let it remain a week, roast it in paste in the same manner as for the haunch of venison (see No. 540); roast it three hours, take it out of the paste, glaze and salamander of a nice brown colour, put a frill of paper to the knuckle, and dress upon your dish with the following sauce round it: pass half a p
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No. 476. Haunch of Mutton aux légumes glacés.
No. 476. Haunch of Mutton aux légumes glacés.
Proceed as directed for the saddle (No. 470)....
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No. 477. Leg of Mutton à la Bohémienne.
No. 477. Leg of Mutton à la Bohémienne.
Proceed as directed for the haunch (No. 475), but of course it will not require so much time to roast (for which see Kitchen at Home)....
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No. 478. Leg of Mutton à la Bretonne.
No. 478. Leg of Mutton à la Bretonne.
See saddle of mutton (No. 465)....
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No. 479. Leg of Mutton au Laver.
No. 479. Leg of Mutton au Laver.
See saddle of mutton (No. 466)....
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No. 480. Leg of Mutton à la Provençale.
No. 480. Leg of Mutton à la Provençale.
Procure a nice delicate leg of mutton, beat it well with a rolling-pin, make an incision at the knuckle in which push four cloves of garlick as deep into the fleshy part of the leg as you can, roast it quite plain, and serve a thin sauce à la Brétonne (No. 465) under it, into which you have put a small piece of scraped garlick....
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No. 481. Gigot de Mouton de sept heures.
No. 481. Gigot de Mouton de sept heures.
What! seven hours to cook a leg of mutton! exclaims John Bull; shade of the third George protect us, why ‘tis nonsense; to which I must answer you are right, it would rob it of its flavour; but still it gains another flavour which is far from being bad; and you must observe that, although there will be less nourishment it will be much easier of digestion. Well, well, methinks I hear him say, if you are determined upon publishing that destructive receipt (which absurdity I am sure no one upon thi
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No. 482. Necks of Mutton à la Légumière.
No. 482. Necks of Mutton à la Légumière.
Cut off the scrags and take the chine bones from two necks of mutton, lard the lean parts with lardons of fat bacon about three inches long, roast them in vegetables as for fillet of beef (No. 417); when done, dress them on a dish, placing fillet to fillet, so as to form a saddle; fill up the crevice between them with mashed potatoes, upon which dress small pieces of cauliflower and small bunches of asparagus, or Brussels sprouts; make a border of mashed potatoes round the mutton, upon which dre
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No. 483. Necks of Mutton à la Bretonne.
No. 483. Necks of Mutton à la Bretonne.
Trim the necks as above, roast them quite plain (see Kitchen at Home), and sauce as for saddle of mutton à la Bretonne, (No. 465.)...
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No. 484. Neck of Mutton à la Bohémienne.
No. 484. Neck of Mutton à la Bohémienne.
Proceed as for haunch of mutton (No. 475), only three days in the marinade will be sufficient....
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No. 485. Neck of Mutton à la Provençale.
No. 485. Neck of Mutton à la Provençale.
Trim a neck of mutton, lard it, and put it into a convenient sized stewpan, with two onions, one carrot, one turnip (cut in slices), six cloves, a blade of mace, and a bunch of parsley, thyme and bay-leaves; cover with white broth, and set it on the fire; when boiling, set it on the corner to simmer for two hours; take it out, and lay it on a sauté-pan, spread a purée of onions as for cotelettes de mouton à la Provençale (No. 701) over the top, egg and bread-crumb it, put it in the oven a quarte
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No. 486. Neck of Mutton à la Charte.
No. 486. Neck of Mutton à la Charte.
Trim two necks of mutton as before, lard and braise as in the last article; then peel some young turnips, and cut about a pint of scoops from them the size of marbles (with an iron scoop); put a teaspoonful of powdered sugar into a stewpan, place it over a sharp fire, and just as it begins to brown, add two ounces of butter, and the scooped turnips; pass them ten minutes over the fire, then add a pint and a half of brown sauce (No. 1), and half a pint of consommée; let it simmer till the turnips
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No. 487. Breast of Mutton panée, grillée, sauce piquante.
No. 487. Breast of Mutton panée, grillée, sauce piquante.
Procure two breasts of mutton cut as large as possible, which put in a stewpan, and braise three hours in the same manner as described for neck of mutton Provençale (No. 485), previous to placing them in the stewpan tie them well up with string; when done take up, lay them on a dish, take all the string and bones from them, which will leave with facility, place another dish upon them, and press till quite cold with a fourteen pounds weight; about half an hour before serving trim, egg and bread-c
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No. 488. Saddle of Lamb aux petits pois.
No. 488. Saddle of Lamb aux petits pois.
Roast a saddle of lamb in vegetables, as described for fillet of beef (No. 417); when done glaze and salamander a light brown colour; put a quart of young peas boiled very green into a stewpan, quite hot, with two ounces of butter, half a tablespoonful of sugar, a little salt, and six tablespoonfuls of bechamel sauce (No. 7); shake them round over the fire a few minutes, pour them in your dish, and dress the saddle over. A saddle will require about two hours roasting....
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No. 489. Saddle of Lamb à la Sévigné.
No. 489. Saddle of Lamb à la Sévigné.
Roast the saddle with vegetables as before, make a purée d’asperges (No. 102), cut two large cucumbers in pieces about two inches and a half in length; cut each piece lengthwise in three, take out the cores, cut them in the shape of the bowl of a spoon, and stew them as described (No. 103), have ready some quenelles de volaille (No. 120), place a roll of mashed potatoes at each end of the dish; at the bottom dress half a circle, with the cucumber and quenelles, by laying them alternately in a sl
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No. 490. Saddle of Lamb à l’Indienne.
No. 490. Saddle of Lamb à l’Indienne.
Roast the saddle in vegetables as before, then put a quart of sauce à l’Indienne (No. 45) into a stewpan; when boiling and ready to serve, add thirty very mild green Indian pickles. When hot, sauce round and serve....
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No. 491. Saddle of Lamb demi Provençale.
No. 491. Saddle of Lamb demi Provençale.
Roast the saddle with vegetables as before; cut six large onions in small dice, which put into a stewpan with three tablespoonfuls of oil; stir over a slow fire till they are quite tender, then add half a tablespoonful of flour (mix well) and twelve do. of white sauce (No. 7); boil ten minutes, season with half a teaspoonful of salt, one do. of sugar, and a quarter do. of pepper; add the yolks of three eggs, stir it over the fire half a minute, lay it out on a dish, and when nearly cold spread i
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No. 492. Saddle of Lamb à la Ménagère.
No. 492. Saddle of Lamb à la Ménagère.
Plain roast a saddle [6] and allow it to get cold, cut out all the meat, leaving the flaps untouched, shape round the saddle a wall of stiff mashed potatoes, cut the meat up in square thin slices, then put a quart of white sauce (No. 7) in a stewpan; let it boil up, put in your meat, season with lemon-juice, pepper, and salt; moisten with a little white broth, and when it is quite hot add the yolks of two eggs, mixed with four spoonfuls of cream; place it within the saddle, egg all over, sprinkl
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No. 493. Haunch of Lamb.
No. 493. Haunch of Lamb.
Like the haunch of mutton, this joint is usually plain roasted, but for a change it may be roasted with vegetables, and served with any of the sauces, as used for the saddle in the foregoing receipts. It will require nearly two hours roasting. The fore-quarter may likewise be dressed the same ways....
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No. 494. Fore-quarter of Lamb à l’Hôtelière.
No. 494. Fore-quarter of Lamb à l’Hôtelière.
Roast a fore-quarter well covered with oiled paper, and a good distance from the fire, when done it must be a light gold colour, then put a quarter of a pound of maître d’hôtel butter (No. 79) in a stewpan, and when beginning to melt add half a pint of good cream; shake the stewpan round till hot, but not near boiling, and the moment you serve pour it upon the dish, and dress the fore-quarter upon it....
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No. 495. Fore-quarter of House Lamb aux pointes d’asperges.
No. 495. Fore-quarter of House Lamb aux pointes d’asperges.
Roast the lamb exactly as in the last, have ready a sauce aux pointes d’asperges (No. 101), pour it hot on your dish, lay the lamb upon it, and serve. It will take about an hour roasting....
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No. 495. Ribs of Lamb à la Chancelière.
No. 495. Ribs of Lamb à la Chancelière.
Roast a fore-quarter of lamb with vegetables (see No. 417), and when done cut out the shoulder very round, cut off all the meat from it, and mince it very fine, with half a pound of cooked ham, twenty button mushrooms, and six middling-sized French truffles; then put a teaspoonful of chopped eschalot in a stewpan, with a teaspoonful of salad oil; fry them of a light yellow colour, add a quarter of a tablespoonful of flour (mix well), half a pint of stock, and a pint of white sauce; let it boil,
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No. 496. Leg of Lamb à la St. John.
No. 496. Leg of Lamb à la St. John.
Roast the leg in vegetables as described (see No. 417); an hour and a half would be sufficient; when done, place a paper frill on the knuckle, and lay it in your dish; have ready prepared the following sauce: put the yolks of three eggs in a stewpan, with half a pound of fresh butter, the juice of half a lemon, a little pepper, salt, and two tablespoonfuls of tarragon vinegar; place it over a moderate fire, keeping it stirred with a wooden spoon, and when the butter has melted and begins to thic
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No. 497. Leg of Lamb aux pois.
No. 497. Leg of Lamb aux pois.
Roast a leg of lamb quite plain, have ready boiled, very green, two quarts of young peas, put them hot into a stewpan, with three pats of butter, a tablespoonful of sugar, a little pepper, salt, and six spoonfuls of white sauce (No. 7), mix all well together over the fire, without breaking the peas; pour them in a dish, dress the leg over and serve....
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No. 498. Boiled Leg of Lamb and Spinach.
No. 498. Boiled Leg of Lamb and Spinach.
Boil a leg of lamb quite plain, which will take from an hour and a quarter to an hour and a half (add a little milk to the water you boil it in), have ready dressed sufficient spinach to cover the bottom of the dish an inch and a half in thickness, dress the lamb upon it, and serve; to dress spinach, see No. 106....
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No. 499. Boiled Leg of Lamb à la Palestine.
No. 499. Boiled Leg of Lamb à la Palestine.
Boil a leg of lamb, dress it on your dish, and pour a sauce Palestine (No. 87) over it....
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No. 500. Roast Leg of Lamb à la Jardinière.
No. 500. Roast Leg of Lamb à la Jardinière.
Plain roast the lamb, have ready a sauce jardinière (No. 100) pour it on the dish, and dress the leg upon it. The shoulder may be dressed exactly as the leg....
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No. 501. Shoulder of Lamb à la Bruxellaise.
No. 501. Shoulder of Lamb à la Bruxellaise.
Roast a shoulder of lamb with vegetables, and serve with sauce as for neck of veal à la Bruxellaise (No. 454)....
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No. 502. Shoulder of Lamb à la Polonaise.
No. 502. Shoulder of Lamb à la Polonaise.
Cut all the meat from the top of the shoulder and a little from the bottom, so as not to spoil the shape; build a wall of mashed potatoes about two inches high round it, and proceed as for saddle of mutton (No. 467). Pork is a great favourite with some persons but scarcely ever used for removes, except plain roasted stuffed with sage and onions, that I shall describe in my Kitchen at Home, but I shall here give six new ways of dressing pork for removes; it must be of the best quality, small, and
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No. 503. Leg of Pork sauce Robert.
No. 503. Leg of Pork sauce Robert.
Score the skin of the leg with a sharp knife, oil some paper, wrap the leg up in it, and roast about two hours and a half of a nice yellow colour; have ready the following sauce: put four tablespoonfuls of chopped onions into a stewpan, with two ounces of butter, stir over a moderate fire till the onions are nicely browned, then add three tablespoonfuls of tarragon vinegar (let it boil), a quart of brown sauce (No. 1), half a pint of consommé, and a little brown gravy; let it boil at the corner
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No. 504. Leg of Pork à la Piedmontaise.
No. 504. Leg of Pork à la Piedmontaise.
Roast the leg as before, and prepare the sauce thus: put two tablespoonfuls of chopped onions into a stewpan, with four of Indian pickle vinegar, let boil a few minutes, then add twenty tablespoonfuls of brown sauce (No. 1), and ten ditto of consommé, let boil twenty minutes, skim well, season with a little cayenne pepper, sugar, and salt, pass it through a tammie into a clean stewpan, stone forty French olives, put them into the sauce, glaze the pork and pour the sauce round....
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No. 505. Loin of Pork à la Bourguignote.
No. 505. Loin of Pork à la Bourguignote.
Trim a small loin of pork, cut off all the rind, wrap it in oiled paper, and roast of a nice yellow colour; have ready the following preparation: cut six large onions in small dice and put them in a stewpan, with two ounces of butter; let them stew over a slow fire till quite tender and rather brown, then add half a tablespoonful of flour (mix well), and fifteen of brown sauce (No. 1); boil twenty minutes, season with a teaspoonful of chopped sage, half ditto of sugar, and half of salt, finish w
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No. 506. Neck of Pork à la Remoulade, à l’Indienne.
No. 506. Neck of Pork à la Remoulade, à l’Indienne.
Trim the neck, but do not take off the rind, wrap it in oiled paper and roast as previously; make a good sauce remoulade (No. 717), to which add three tablespoonfuls of chopped Indian pickle, pour the sauce in the dish and dress the pork upon it....
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No. 507. Neck of Pork à la Vénitienne.
No. 507. Neck of Pork à la Vénitienne.
Put two tablespoonfuls of chopped onions into a stewpan, with an ounce of butter, fry rather brown, then add half a tablespoonful of flour (mix well), and twelve ditto of brown sauce, reduce it until thick, add half a tablespoonful of chopped parsley, one ditto of chopped mushrooms, and season with half a teaspoonful of sugar, a little salt, and cayenne pepper; let it cool, open part of the neck lengthwise between the skin and the flesh, put in the above preparation, tie up the neck in oiled pap
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No. 508. Roast Sucking Pig.
No. 508. Roast Sucking Pig.
Procure a sucking pig of from eight to nine pounds, wash the inside and wipe it well with a dry cloth, prepare the stuffing thus: boil four large onions until quite tender, chop them very fine, with six leaves of sage, a little thyme and parsley, season with a little cayenne pepper and salt, add three tablespoonfuls of bread-crumbs, and mix it with three eggs, stuff the pig quite full, sew up the belly, put it on the spit, place it at a distance from a moderate fire (folded in buttered paper) fo
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No. 509. Sucking Pig à la Savoyarde.
No. 509. Sucking Pig à la Savoyarde.
Take a very delicate sucking pig and prepare the following stuffing: put two tablespoonfuls of chopped onions in a stewpan, with a teaspoonful of oil, pass them over a moderate fire five minutes, add half a pound of rice previously well boiled in stock, half a pound of sausage-meat, four pats of butter, a little chopped parsley, pepper, salt, and three eggs; mix all well together, stuff the pig, and roast it in oiled paper, as in the last; prepare the sauce thus: put two tablespoonfuls of choppe
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No. 510. Turkey à la Nelson.
No. 510. Turkey à la Nelson.
Make a croustade resembling the head of a ship, as represented in the design; procure a very white nice young turkey, truss it as for boiling, leaving as much of the skin of the neck attached to the breast as possible, have ready the following stuffing: scrape an ounce of fat bacon (with a knife), put it into a stewpan, with a teaspoonful of chopped eschalots, pass five minutes over a moderate fire, then add twenty tablespoonfuls of white sauce (No. 7), let it reduce till thick, add twenty small
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No. 511. Turkey à la Godard.
No. 511. Turkey à la Godard.
Procure a good-sized turkey, very white and well covered with fat, truss it as for boiling, hold the breast over a charcoal fire till the flesh is set, then lard it with fat bacon very neatly, lay the turkey in a braising-pan breast upwards, and pour in as much good veal stock as will nearly reach the larded part, start it to boil, skim, then place it over a slow fire to simmer for three hours, keeping some live charcoal upon the cover of the braising-pan, and now and then moistening the breast
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No. 512. Turkey à la Chipolata.
No. 512. Turkey à la Chipolata.
Although this dish has been degusted by our great great grandfathers, and has been for upwards of a century one of the strongest pillars of the art, I shall here describe it, as an old proverb justly reminds me that a good thing can never get old. Truss the turkey as for boiling, and to modernize it, lard neatly the right breast, roast thirty good chesnuts which mix in a basin with one pound of sausage-meat highly seasoned, stuff the breast of the turkey with it, and braise as in the last articl
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No. 513. Small Turkey à la Duchesse.
No. 513. Small Turkey à la Duchesse.
Procure a small nice turkey, truss it as for boiling, and roast it in vegetables as usual, keeping it quite white, place it upon your dish with a border of mashed potatoes round, upon which dress twenty-five quenelles (No. 120), and twelve slices of tongue (cut in the same shape as the quenelles), have ready boiled very green some French beans cut in diamond shapes, which sprinkle over the breast of the turkey, and sauce over with a purée de concombres (No. 105)....
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No. 514. Poularde à l’Ambassadrice.
No. 514. Poularde à l’Ambassadrice.
Procure a nice white poularde, cut it open down the back, and bone it without breaking the skin, make two pounds of forcemeat (No. 120), with which mix six large French truffles cut in slices, spread the forcemeat half an inch in thickness upon the inside of the poularde, then have ready boiled and nicely trimmed a small ox tongue, cover it with the forcemeat, fold a slice of fat bacon round, and put it in the middle of the poularde, which roll up and sew from end to end, fold the poularde in sl
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No. 515. Poulardes en Diadème.
No. 515. Poulardes en Diadème.
Make a croustade representing a diadem, stick three silver attelets upon it, on which you have stuck a crawfish, a large truffle, and a large quenelle, roast two poulardes quite white in vegetables, and have an ox tongue nicely boiled and trimmed, place them on the dish with their tails to the croustade and the tongue between; upon the root of the tongue and at the end of each poularde place a nice larded sweetbread well cooked and glazed (or a fine head of cauliflower nicely boiled), make a bor
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No. 516. Poulardes à la Vicomtesse.
No. 516. Poulardes à la Vicomtesse.
Make a croustade as represented in the plate (fig. 5), roast two poulardes in vegetables as in the last; place the croustade in the middle of the dish, and upon each gradation of it stick an attelet, upon which you have placed two plover’s eggs warmed in stock; place the poulardes on the dish breast to breast, and at the tail of each lay three larded lambs’ sweetbreads (No. 671), make a border of mashed potatoes round, upon which dress slices of cooked ham warmed in stock, and cut in the shape o
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No. 517. Poulardes à la Jeanne d’Arc.
No. 517. Poulardes à la Jeanne d’Arc.
Roast the poulardes in vegetables as before, and dress them with croustade, garniture, and sauce as described in fillet of beef à la Jeanne d’Arc (No. 418)....
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No. 518. Poulardes à la Jeune Princesse.
No. 518. Poulardes à la Jeune Princesse.
Bone two nice poulardes as for poularde à l’ambassadrice (No. 514), lay them on a cloth, have ready prepared four pounds of forcemeat (No. 120), spread some half an inch in thickness over the inside of the poulardes; have ready boiled a Russian tongue, which cut in halves lengthwise, trim each half, lay one upon the middle of each poularde, cut twelve pieces of fat bacon four inches in length and the thickness of your finger, lay three pieces upon each side of the tongue at equal distances apart
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No. 519. Poulardes à la Financière.
No. 519. Poulardes à la Financière.
Roast two poulardes in vegetables as usual; have ready boiled two ox tongues, trim them, nicely cutting off part of the tip; when the poulardes are done dress them up on your dish tail to tail, dress the two tongues crosswise, that is, the tips of the tongues touching the tails of the poulardes, have a very fine larded sweetbread nicely cooked and glazed, which place in the centre (this way of dishing them is very simple but very elegant); have ready the following ragout: put twenty dressed cock
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No. 520. Poulardes à la Warsovienne.
No. 520. Poulardes à la Warsovienne.
Roast two large poulardes in vegetables, and let them get cold, then take all the meat from the breast, but be careful to leave a rim half an inch in thickness, cut up the flesh in small dice, put it into a stewpan with fifteen spoonfuls of white sauce (No. 7), two truffles cut in slices, and twelve pieces of stewed cucumber (No. 103); season with a little sugar, salt, and a very little grated nutmeg; stir all very gently over the fire (being careful not to break the pieces of cucumber), when it
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No. 521. Poulardes aux légumes printaniers.
No. 521. Poulardes aux légumes printaniers.
Roast two poulardes in vegetables as before, then with a sharp knife turn forty young carrots and forty young turnips, keeping them in their shape as much as possible, wash and place them in separate stewpans, with a pint of veal stock and half a teaspoonful of sugar, boil until the stock is reduced to glaze, by which time they will be well done, place them in a bain marie to keep hot, peel also forty young onions the same size as your turnips, butter a sauté-pan, put in half an ounce of sugar (
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No. 522. Poulardes aux légumes verts.
No. 522. Poulardes aux légumes verts.
Roast the poulardes in vegetables as usual, then take ten large turnips, cut each in halves exactly in the centre, peel them thin without leaving the marks of the knife, and scoop out the centres to form them into cups, with a round cutter the size of half-a-crown-piece, cut twenty pieces of turnip one inch in thickness to form stands, stew them nicely in stock as in the last, but not too much done, and place them in the bain marie till ready to serve, then place a border of mashed potatoes roun
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No. 523. Petits Poulets à la Warenzorf.
No. 523. Petits Poulets à la Warenzorf.
Procure four very nice spring chickens trussed as for boiling, roast them in vegetables, as described (No. 417), have also ready boiled and nicely trimmed two deer tongues, place one at each end of the dish making the tips meet in the centre, place a chicken at each corner, its tail in the centre, and between each lay a bunch of fine boiled asparagus; you have made a round fluted croustade of bread about four inches high, and the same in diameter, ornament it on the top with rings the size of a
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No. 524. Petits Poulets à la Périgord à blanc.
No. 524. Petits Poulets à la Périgord à blanc.
Scrape four ounces of fat bacon, which put into a stewpan, with two bay-leaves, three cloves, and a blade of mace, set over the fire to melt, and when quite hot take out the spice and bay-leaves, add ten large truffles cut in slices, and four chopped very fine, with a quart of white sauce (No. 7), place it over the fire to reduce, keeping it stirred until becoming very thick, finish with two yolks of eggs and place it on a dish to cool; procure four nice spring chickens, detach the skin from the
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No. 525. Petits Poulets à la Macédoine de légumes.
No. 525. Petits Poulets à la Macédoine de légumes.
Procure four spring chickens, roast them in vegetables, but just before they are done take off all the paper and vegetables and let them get a nice gold colour; prepare and poach a piece of forcemeat (No. 120) four inches square, and another two inches square, place the smaller one upon the larger in the centre of the dish, dress the chickens by placing the tails upon the forcemeat and the breasts towards the edges of the dish; you have previously peeled and turned twelve Jerusalem artichokes in
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No. 526. Petits Poulets à l’Indienne.
No. 526. Petits Poulets à l’Indienne.
Put one pound of rice nicely boiled (No. 129) in a basin with a quarter of a pound of suet, a little pepper, salt, cayenne, grated nutmeg, chopped parsley, two spoonfuls of bread-crumbs, one of currie powder, and three or four eggs, mix all well together, then have four spring chickens untrussed, fill them with the above, and truss them as for boiling, stew them one hour gently in a braise as No. 514, make a round croustade of the form of a cup, five inches high, fill with some beautiful white r
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No. 527. Petits Poulets au jus d’estragon.
No. 527. Petits Poulets au jus d’estragon.
Roast three spring chickens in vegetables, the same as for petits poulets à la macédoine de légumes, dress them on your dish, and pour a sauce au jus d’estragon (No. 10) round....
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No. 528. Petits Poulets à la Marie Stuart.
No. 528. Petits Poulets à la Marie Stuart.
Procure four spring chickens trussed as for boiling, detach carefully part of the skin from the breasts, and lay slices of French truffles under the skin, shaping a heart upon the breasts of each, prepare half a pound of maître d’hôtel butter (No. 79), divide it in four parts, and place one on the top of the truffles under the skin of each breast, covering with the skin, then put half a pound of butter, two onions, two bay-leaves, and two wine-glasses of pale brandy, with a little stock into a f
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No. 529. Petits Poussins à la Chanoinaise.
No. 529. Petits Poussins à la Chanoinaise.
Have ready three parts roasted in vegetables six very young spring chickens trussed as for boiling, cover them all over with forcemeat (No. 120), throw some chopped truffles and ham lightly over, and pat them into a flat stewpan just covered with some good veal stock, set them in a moderate oven twenty minutes, with the cover over, and when done dress them at the corners of the dish upon a little mashed potatoes, place a small croustade in the centre, upon which place a nicely-cooked larded swee
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No. 530. Petits Poulets à la Printaniere.
No. 530. Petits Poulets à la Printaniere.
Roast four spring chickens in vegetables, have ready some young carrots, turnips, and onions, stewed as directed (No. 428); make a small border of mashed potatoes round the dish, dress the vegetables with taste upon it, variegating them with peas or asparagus heads boiled very green, dress the chickens in the centre and have ready the following sauce: put two quarts of demi-glace (No. 9) into a stewpan, reduce well over the fire, keeping it stirred, add half a teaspoonful of sugar and the glaze
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No. 531. Petits Poussins à la Tartare.
No. 531. Petits Poussins à la Tartare.
Procure four very young spring chickens, not trussed, cut off the feet below the joints, break the bone in each leg, then cut an incision in the thigh of the chicken and turn the legs into it, cut the chickens open down the back-bone, and beat them flat, fry five minutes in butter in a sauté-pan, season with a little pepper and salt, egg and bread-crumb them all over, lay them on a gridiron over a moderate fire, and broil a nice light-brown colour; for sauce put ten tablespoonfuls of white sauce
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No. 532. Petits Poussins à la Maréchal.
No. 532. Petits Poussins à la Maréchal.
Truss and broil four chickens precisely as in the last, and have ready the following sauce: put three tablespoonfuls of tarragon vinegar into a stewpan, with a small piece of glaze, half a pint of brown sauce (No. 1), and twenty tablespoonfuls of consommé (No. 134), reduce ten minutes until forming a demi-glace, pour the sauce in the dish, glaze the chickens, dish them upon the sauce and serve....
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No. 533. Goose à la Chipolata.
No. 533. Goose à la Chipolata.
Truss your goose nicely, and lard the breast (with lardons of fat bacon three inches long) here and there slantwise, then proceed exactly as for turkey à la chipolata (No. 512)....
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No. 534. Goose stuffed with chesnuts.
No. 534. Goose stuffed with chesnuts.
Procure a fine goose, truss it, chop the liver very fine, cut an onion in small dice, put them in a stewpan, with the liver, and a quarter of a pound of scraped fat bacon, pass them over a slow fire for ten minutes or a little longer, have ready roasted and peeled thirty fine chesnuts, put them in the stewpan, with two bay-leaves, let them stew slowly over the fire half an hour, season with pepper, salt, and sugar, and when nearly cold stuff the inside of the goose, which sew up at both ends; ro
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No. 535. Goose à la Portugaise.
No. 535. Goose à la Portugaise.
Prepare your goose, then peel four Portugal onions, cut them in thin slices and put them into a stewpan with a quarter of a pound of butter; let them simmer over a slow fire until quite tender, then add a tablespoonful of flour, a little pepper, salt, grated nutmeg, and sugar, with half a pint of white sauce (No. 7); boil altogether twenty minutes, then stir in the yolks of two eggs and put it out on a dish to cool, stuff the goose with it, which roast as in the last, dress upon your dish with t
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No. 536. Ducklings aux olives.
No. 536. Ducklings aux olives.
Roast four small ducklings in vegetables; have ready a croustade cut in the shape of a vase, set it on a few mashed potatoes in the centre of the dish, dress the ducklings with their tails towards it, and have ready the following sauce: put two quarts of demi-glace (No. 9) in a stewpan, when it boils have ready turned sixty French olives, which throw into it, season with half a tablespoonful of sugar, when very hot put the olives on the top of the croustade, pour the sauce over and serve directl
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No. 537. Ducklings au jus d’orange.
No. 537. Ducklings au jus d’orange.
Roast four ducklings as in the previous article, dress a croustade in the centre of the dish, upon which place a fine Seville orange with a silver attelet through it, dress the ducklings round, and serve with a jus d’orange sauce (No. 17)....
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No. 538. Ducklings aux légumes printaniers.
No. 538. Ducklings aux légumes printaniers.
Roast them as above, and serve as directed for the poulardes (No. 521)....
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No. 539. Ducklings à la Chartre.
No. 539. Ducklings à la Chartre.
Roast your ducklings as before, have ready fifty young turnips turned in the shape of pears, put half an ounce of sifted sugar into a convenient-sized stewpan, set over the fire, and when it melts and assumes a brownish tinge add half a pound of butter and the turnips, toss them over every now and then, and when about three parts done and a light-brown colour turn them out on a cloth to drain the butter from them, likewise drain all the butter from the stewpan, put your turnips again into it, wi
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No. 540. Haunch of Venison.
No. 540. Haunch of Venison.
May be decidedly called the second great pedestal; turtle soup and haunch of venison certainly being the two great pedestals, or Gog and Magog of English cookery. It is appreciated from the independent citizen to the throne; for where is there a citizen of taste, a man of wealth, or a gourmet, who does not pay due homage to this delicious and recherché joint, which ever has and ever will be in vogue; but even after all that nature has done in point of flavour, should it fall into the hands of so
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No. 541. Haunch of Doe Venison à la Corinthienne.
No. 541. Haunch of Doe Venison à la Corinthienne.
Trim your haunch and lard the fillet of the loin and the leg as you would a fricandeau, put it for a week in a marinade (No. 426), turning it over every other day; place it on a spit, tied up in oiled paper, and roast it two hours, but just before taking up, take off all the paper, to give a nice colour; dress it on your dish with a frill at the knuckle, and have ready the following sauce: well wash and pick half a pound of fine currants, soak them in water two hours, dry them well on a sieve, p
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No. 542. Necks of Doe Venison à la Corinthienne.
No. 542. Necks of Doe Venison à la Corinthienne.
Trim two necks of venison by cutting out the shoulders, not too deep, cut the breast off rather narrow, slip your knife between the rib bones and the flesh to half way up, saw off the bones, skewer the flap over, detach the chine bones from the flesh, saw them off, and lard the fillets; put them in marinade (No. 426) one day (they must be well covered), tie them up in oiled paper, and roast for one hour; when done glaze and salamander the tops, dress them fillet to fillet on your dish, and sauce
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No. 543. Necks of Venison à la Bohémienne.
No. 543. Necks of Venison à la Bohémienne.
Proceed as above, and sauce as for fillet of beef à la Bohémienne (No. 426.)...
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No. 544. Faisans à la Corsaire.
No. 544. Faisans à la Corsaire.
Procure three young pheasants, truss them as for boiling, chop the livers very fine, and put them into a basin with a quarter of a pound of chopped suet, one pound of bread-crumbs, a little pepper, salt, grated nutmeg, chopped parsley, and thyme; mix the whole well together with four eggs, put in a mortar, pound it well, stuff the birds with it, and roast them in vegetables; make a croustade shaped like the bows of a ship, dress it at the head of the dish, make a large quenelle (No. 120), which
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No. 545. Faisans à la Garde Chasse.
No. 545. Faisans à la Garde Chasse.
Procure four very young hen pheasants, truss them for roasting, merely cut off the tips of the claws, make a small incision in the leg at the knuckles, and truss them with their claws resting on their thighs, and their knuckles over their tails; stuff them with the same preparation as in the last, but adding a glass of brandy and half a gill of double cream; put them on your spit, have ready washed and cut from the roots a few good handfuls of heather from the mountain, surround the birds with i
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No. 546. Faisans truffés à la Piémontaise.
No. 546. Faisans truffés à la Piémontaise.
Procure four young pheasants as above, but they must be quite fresh, stuff the breasts of them with half a pound of truffles prepared as for poularde à la Périgord (No. 524), only using half oil and half bacon, and adding half a clove of garlic scraped; show as much truffles as possible under the skin; they must be kept in that way a week or more (according to the weather), before they are fit for dressing; roast nearly an hour in oiled paper of a light gold colour, dress upon your dish in the f
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No. 547. Faisans à l’Extravagante.
No. 547. Faisans à l’Extravagante.
This is a very elegant remove, and can be made where woodcocks are plentiful, but to the economiser it would appear a most extravagant extravaganza; procure two large pheasants and six woodcocks, fillet the woodcocks and cut each fillet in halves lengthwise, put two ounces of scraped bacon in a sautépan with a tablespoonful of chopped eschalots and half a pottle of chopped mushrooms; lay the fillets over them, season with pepper and salt, set them over the fire five minutes, turn the fillets, se
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No. 548. Grouse à la Rob Roy.
No. 548. Grouse à la Rob Roy.
Grouse are the most favourite birds in this country, and certainly the most welcome; they make their first appearance on the 12th of August, a time when most delicate palates are fatigued with domestic volatile productions, at that period they are very properly used for roasts only; but when more plentiful they are very excellent dressed in the manners I have here described, though seldom or ever used for removes; I have, for the sake of variety which is said to be charming, given a few new meth
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No. 549. Grouse à la Corsaire.
No. 549. Grouse à la Corsaire.
See Faisan (No. 544)....
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No. 550. Grouse à la Piémontaise.
No. 550. Grouse à la Piémontaise.
See Faisan (No. 546)....
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No. 551. Grouse à la Garde Chasse.
No. 551. Grouse à la Garde Chasse.
See Faisans (No. 545). Of Black Cocks and Grey Hens. These birds are a similar flavour to the grouse, only much larger, and may be dressed just in the same manner, only two cocks will be sufficient for a remove of ten or twelve persons if well garnished with quenelles, cockscombs, mushrooms, truffles, &c....
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No. 552. Hare à la Macgregor.
No. 552. Hare à la Macgregor.
Skin a fine young hare, and truss it as for roasting, stuff with a forcemeat made of the liver (see faisan à la corsaire, No. 544), put it on the spit, rub well with oil, and while roasting sprinkle a little flour over now and then; have ready the fillets of three other hares skinned and nicely larded, put some butter in a sauté-pan, and fry them gently of light brown colour, rather underdone; cut each fillet in halves, and have twelve pieces of toasted bread cut in the form of hearts, of the sa
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No. 553. Levraut à la Coursière.
No. 553. Levraut à la Coursière.
Skin and draw two leverets just caught by the dogs, save the blood in a basin, truss them for roasting, lard the fillets, roast half an hour before a quick fire, put a quart of poivrade sauce (No. 32) in a stewpan; when boiling stir quickly with a wooden spoon, and pour in the blood; add a little salt, cayenne pepper, a tablespoonful of currant jelly, four pats of butter, and the juice of a lemon; sauce over the leverets and serve immediately. Flancs are required in every dinner where there are
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No. 554. Fillet of Beef piqué aux légumes printaniers.
No. 554. Fillet of Beef piqué aux légumes printaniers.
Procure a piece of fillet of beef fifteen inches in length, lard, trim, and dress it as directed (No. 417); when ready to serve dress a border of mashed potatoes on your dish; have ready twenty young carrots, twenty young turnips, with twenty small onions, dressed as directed for poulardes (No. 521); dish them upon the mashed potatoes with a small cauliflower nicely boiled at each end of the dish, place your fillet in the centre, glaze it, and sauce with a demi-glace, made also as directed for t
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No. 555. Filet de Bœuf au jus de groseilles.
No. 555. Filet de Bœuf au jus de groseilles.
Procure and lard a piece of fillet of beef the same size as in the last, pickle it four or five days, as directed for filet de bœuf (No. 426); when wanted take it from the marinade, dry it, and roast it in paper, but ten minutes before it is done take off the paper to allow it to colour a little; place it on your dish, and have ready the following sauce: run half a pint of the marinade through a sieve into a stewpan, add an ounce of glaze, place it on the fire, reduce it to half, add a quart of
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No. 556. Fillet of Beef à la Beyrout.
No. 556. Fillet of Beef à la Beyrout.
Procure but a piece of fillet the same size as in the last, and proceed as directed (No. 419). For Filet de Bœuf à la Milanaise, Do. au jus d’orange, and Do. au jus de tomates, see Removes, Nos. 425, 420, 421, merely substituting a piece of the fillet when serving them as flancs....
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No. 557. Langue de Bœuf à la Marquise.
No. 557. Langue de Bœuf à la Marquise.
Boil a nice ox-tongue three hours, when done take the skin off carefully; by allowing it to get cold, you can cut any design upon it your fancy may dictate, but I prefer sending them plain, merely trimming it. You have previously filleted and dressed three chickens, as described for suprème de volaille, (see No. 808), then make a border of mashed potatoes round your dish, and dress half the fillets of chicken on each side, one upon the other in a slanting direction; have ready dressed four nice
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No. 558. Langue de Bœuf à la Prima Donna.
No. 558. Langue de Bœuf à la Prima Donna.
Boil the tongue as in the last, then have ready twenty-four quenelles of veal (No. 120), dress a low border of mashed potatoes round the dish, upon which dress the quenelles, making them go quite round, then have ready the following sauce: put twenty spoonfuls of white sauce (No. 7), and ten of veal stock in a stewpan; let it boil ten minutes, then add a quarter of a pound of maître d’hôtel butter (No. 79), mix it very quick over the fire, and when melted sauce over the quenelles; put a nicely b
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No. 559. Langue de Bœuf à la St. Aulaire.
No. 559. Langue de Bœuf à la St. Aulaire.
Cook the tongue as before, and when done fix it on the dish upon mashed potatoes; have ready the following ragout: cut four middling-sized cucumbers into pieces about an inch and a half in length, split each piece in three, take out the seeds from each piece, peel them and trim them at the corners, put them in a stewpan with an ounce of butter, half a spoonful of powdered sugar, and two chopped eschalots; stew the cucumbers very gently till quite tender, but not to break them, then cut the breas
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No. 560. Langue de Bœuf à la Jardinière.
No. 560. Langue de Bœuf à la Jardinière.
Cook the tongue as before, fix it in your dish upon mashed potatoes, and serve with a jardiniere sauce (No. 100) round it....
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No. 561. Langue de Bœuf à la Milanaise.
No. 561. Langue de Bœuf à la Milanaise.
Cook as before, and serve with a sauce à la Milanaise (No. 49) under it, to which has been added some fillets of fowl cut the same size as the pieces of macaroni. Ox-tongues may also be served with sauce piquante (No. 27) or sauce à l’Italienne (No. 30), and they are frequently served as a flanc, quite plain, especially when the opposite flanc is composed of veal or poultry....
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No. 562. Westphalia Ham, small.
No. 562. Westphalia Ham, small.
These hams require to be well soaked in water, and scraped previous to dressing; boil from three to four hours, and when done take off the skin, leaving a little on the knuckle, which you cut as fancy may direct; glaze it nicely, put a paper frill upon the knuckle-bone, and serve it plain, or it may be served with any of the following sauces: poivrade (No. 32), jardinière (No. 100), Milanaise (No. 49), or dressed spinach (No. 1087); but when it is intended to be eaten with a remove of poultry, i
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No. 563. Loin of Veal à la Cambaçéres.
No. 563. Loin of Veal à la Cambaçéres.
For this see Removes (No. 441), only in this instance substitute the thin end of the loin only, and that not too large....
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No. 564. Loin of Veal à la Crèmière.
No. 564. Loin of Veal à la Crèmière.
Procure part of a loin about the size your dish will conveniently hold, place it on a spit and have ready some vegetables of all kinds cut small; lay them on two or three sheets of thickish paper, moisten them with half a pint of cream, tie the veal up in them and roast it two hours, make a border of mashed potatoes round your dish, upon which dress twelve nice poached eggs; take up the veal, clear it from the vegetables, and dress it in the centre; have ready the following sauce: put a quart of
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No. 565. Noix de veau pique au jus.
No. 565. Noix de veau pique au jus.
Procure a very white leg of veal from a cow calf, saw off the knuckle, lay the fillet on the table and cut it open without cutting through the meat, that is cut from the bone in the centre under the udder until you cut through the skin, take out the bone, and lay it out, there will be three separate lumps of meat, the largest of which is the noix (or nut); to cut it out press your hand upon it and with a sharp knife cut down close to the skin, separating it from the skin till it comes to the udd
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No. 566. Noix de Veau à la Potagère.
No. 566. Noix de Veau à la Potagère.
Procure and dress a noix de veau as in the last, excepting the udder, which is not required, and you need not be particular about its being the leg of a cow calf; when cooked make a border of mashed potatoes round your dish, upon which dress several pieces of nice cauliflowers, (about the size of eggs,) which you have previously boiled, place the noix in the centre the last thing before serving, and have ready the following sauce: put thirty spoonfuls of white sauce (No. 7) in a stewpan with ten
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No. 567. Noix de Veau à la Palestine.
No. 567. Noix de Veau à la Palestine.
Prepare and dress the noix as in the last, then wash and peel two dozen middling-sized Jerusalem artichokes, give them the shape of pears, boil them in salt and water in which you have put a piece of butter, boil them till tender, make a small border of mashed potatoes upon your dish, on which dress the artichokes, the thick part uppermost, scoop a piece out of the top of each, and stick in a nicely-boiled Brussels sprout, place the noix in the centre, glaze it and pour a thin sauce à la purée d
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No. 568. Noix de Veau aux légumes nouveaux.
No. 568. Noix de Veau aux légumes nouveaux.
Prepare and dress the noix as in the last, then have prepared twenty young carrots, twenty young turnips, and twenty young onions, prepared as described in the article stewed rump of beef à la Flamande (No. 428), dress them tastefully upon your dish upon a thin border of mashed potatoes, place the noix in the centre and have ready the following sauce: mix the glaze from the vegetables with a quart of brown sauce (No. 1), and half a pint of the gravy from the noix, (but quite free from fat,) in a
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No. 569. Noix de Veau à la purée de champignons.
No. 569. Noix de Veau à la purée de champignons.
Prepare and dress the noix as before, and have ready a sauce à la purée de champignons (No. 54), pour it on your dish, lay the noix over, glaze and serve immediately....
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No. 570. Noix de veau à la Prince Albert.
No. 570. Noix de veau à la Prince Albert.
Prepare and dress the noix as before, have likewise ten lambs’ sweetbreads larded and dressed (see No. 746), also ten plovers’ eggs, which peel and warm in white stock, make a thin border of mashed potatoes round your dish, and dress the sweetbreads and plovers’ eggs alternately upon it; place the noix in the centre, place a ring of truffles upon each plover’s egg, and have ready the following sauce: pass the gravy from the noix and sweetbreads through a sieve into a stewpan, set it on the fire,
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No. 571. Neck of Veal à la St. Clair.
No. 571. Neck of Veal à la St. Clair.
Trim the best end of a very nice neck of veal, see Removes (No. 451), roast it in vegetables, and give it a nice gold colour; make a border of mashed potatoes round your dish, upon which dress a number of slices of fried ham, (each cut in the shape of a long heart,) to form a crown, place the veal in the centre, and pour some very thin tomata sauce (No. 37) (in which you have mixed half an ounce of anchovy butter) round, and serve. For neck of veal à la purée de celeri, ditto à la macédoine de l
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No. 572. Calf’s Head à la Constantine.
No. 572. Calf’s Head à la Constantine.
Cook half a calf’s head as directed (No. 459), and when done lay it on a dish with another dish upon it, on which place a fourteen pounds weight, when cold cut twelve nice oval pieces out of it, egg each piece over with a paste-brush, and throw it into bread-crumbs mixed with chopped lean ham; set them in the oven and when quite hot and of a nice gold colour dress them in a crown round your dish upon a border of mashed potatoes, place the brains at each end of the dish, and have ready the follow
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No. 573. Neck of Mutton demi Provençale.
No. 573. Neck of Mutton demi Provençale.
Prepare and braise a neck of mutton as described for the Removes, see that it is not too fat; you have prepared a purée of onions like for the cotelettes (see No. 701), spread some over the neck about a quarter of an inch thick, egg and bread-crumb it lightly, then put it in a hot oven twenty minutes, if not sufficiently coloured pass the salamander over it, then have ready the following sauce: put a pint of brown sauce in a stewpan, with half the quantity of good stock, reduce it over the fire
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No. 574. Neck of Mutton à la Soubise.
No. 574. Neck of Mutton à la Soubise.
Prepare, lard, and braise a neck of mutton as described in the Removes (No. 482), when done glaze it well, pass the salamander over, place it in your dish, and serve with a sauce Soubise (No. 47) poured round it....
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No. 575. Neck of Mutton à l’Algérienne.
No. 575. Neck of Mutton à l’Algérienne.
Procure a large neck of mutton, trim it as before, and lard the lean part with fine cut bacon, like for the noix de veau, make two quarts of marinade (see fillet of beef à la Bohémienne, No. 426), and lay the neck in it for three days, then run a skewer through it and fix it on your spit, roast it about an hour, giving it a very good colour; have ready the following sauce: strain half a pint of the marinade into a stewpan, add a pint of brown sauce and a small piece of glaze, reduce it till form
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No. 576. Neck of Mutton à la Portugaise.
No. 576. Neck of Mutton à la Portugaise.
Prepare, lard, and braise a neck of mutton as before, then peel six middling-sized Portugal onions, blanch them twenty minutes in boiling water, then lay them on a cloth to drain, put a quarter of a pound of butter in a flat stewpan, let it melt, lay in the onions, add one ounce of sugar, and a little salt, and just cover them with a little white stock, let them simmer gently for one hour or more until quite tender, take them out carefully, lay on a cloth, cut them in halves, dress in a border r
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No. 577. Loin of Mutton en Carbonade.
No. 577. Loin of Mutton en Carbonade.
Bone a loin of mutton carefully, leaving the small fillet attached, lard it well with pieces of lean ham and fat bacon, season with chopped eschalots, chopped parsley, pepper and salt, roll it up as tight as possible, previously putting in some forcemeat (No. 120), tie it up with string, put in a stewpan, with some white stock and vegetables, let it stew gently two hours and a half, then take it up, cut off the string, trim it at each end, glaze the top, pass the salamander over to give it a nic
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No. 578. Carbonade de Mouton à la Bourginotte.
No. 578. Carbonade de Mouton à la Bourginotte.
Prepare a loin of mutton as in the last, then peel one hundred button onions, put half an ounce of pounded sugar in a stewpan, set it over the fire and as soon as it is melted add half an ounce of butter and the onions, place them over a slow fire, tossing them every now and then, when getting tender add a pint and a half of white sauce (No. 7), and a pint of white stock, with a small bunch of parsley, thyme, and bay-leaf, set it on the fire till the onions are quite done, take them out with a c
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No. 579. Saddle of Lamb à la Bonne Fermière.
No. 579. Saddle of Lamb à la Bonne Fermière.
Procure a very small saddle of very white lamb, trim it according to the size of your dish, roast it in vegetables as described in the Removes (No. 417), then boil two lambs’ frys in water five minutes, drain it on a sieve, egg and bread-crumb it, and fry in very hot lard, set the saddle in the centre of your dish, dress the fry around it, and garnish with parsley fried nice and crisp, put a quart of consommé in a stewpan, let it reduce to more than half, add a little sugar and chopped mint, and
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No. 580. Shoulder of Lamb farci aux truffles.
No. 580. Shoulder of Lamb farci aux truffles.
Take the blade bone carefully out of a shoulder of lamb without bursting the skin, lard the under part with pieces of fat bacon about an inch and a half long and a quarter of an inch in thickness, lay it upon a cloth, season it, and spread some forcemeat about an inch in thickness down the centre in a line with the knuckle, cut some long strips of cooked ham or tongue and lay upon it, with some truffles cut in as long strips as possible, then roll the flaps over and sew it up, giving a nice oval
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No. 581. Shoulder of Lamb farci à la Financière.
No. 581. Shoulder of Lamb farci à la Financière.
Proceed exactly as in the last, but serve with a ragout financière (No. 50) instead of the sauce....
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No. 582. Shoulder of Lamb farci à la purée de pois vert.
No. 582. Shoulder of Lamb farci à la purée de pois vert.
Proceed as before, but omit the truffles, and serve with a purée of green peas (No. 86)....
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No. 583. Shoulder of Lamb à la Maître d’Hôtel.
No. 583. Shoulder of Lamb à la Maître d’Hôtel.
Plain roast a small shoulder of lamb, then put a gill of good cream in a stewpan, place it over the fire, and when boiling add a quarter of a pound of maître d’hôtel butter (No. 79), stir it till melted and pour it over the lamb....
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No. 584. Neck of Lamb aux légumes printaniers.
No. 584. Neck of Lamb aux légumes printaniers.
Trim a nice white neck of lamb in the manner described for mutton (No. 482), keep it nice and square, run a skewer through and roast it with vegetables, make a border of young vegetables on your dish prepared as for fillet of beef (No. 554), dish the lamb in the centre, sauce over the vegetables, and serve sauce the same as for the filet de bœuf....
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No. 585. Neck of Lamb aux petits pois.
No. 585. Neck of Lamb aux petits pois.
Proceed as in the last, when roasted prepare a quart of peas as directed (No. 84), pour them on your dish and dress the lamb upon it....
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No. 586. Neck of Lamb à la Bruxellaise.
No. 586. Neck of Lamb à la Bruxellaise.
Trim and braise a neck of lamb as before, keeping it as white as possible, make a very nice green purée of Brussels sprouts (as directed No. 81), pour the purée in your dish and dress the lamb upon it....
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No. 587. Neck of Lamb à la Douairière.
No. 587. Neck of Lamb à la Douairière.
Trim and braise a neck of lamb as above, have twelve lambs’ sweetbreads, six hearts, and six throats, blanch them, lard the six heart-breads, and dress them as (No. 674), cut the six throat-breads in slices and put them in a stewpan, with half an ounce of butter, three chopped eschalots, a little pepper, salt, and the juice of a lemon; let them simmer ten minutes, then add a quart of white sauce (No. 7), twenty tablespoonfuls of white stock, and a small bunch of parsley, simmer twenty minutes, t
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No. 588. Neck of Lamb à la Maître d’Hôtel
No. 588. Neck of Lamb à la Maître d’Hôtel
Plain roast a neck of lamb and proceed as directed for shoulder (No. 583)....
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No. 589. Petits Poussins à la Moskovite.
No. 589. Petits Poussins à la Moskovite.
Truss two chickens as for boiling, dip the breasts in boiling water one minute, and lard them very nicely, braise them thus: put some slices of fat bacon at the bottom of a flat stewpan, lay in the chickens breast upwards, put in two onions, one carrot, one turnip, four cloves, and a small bunch of parsley, thyme, and bay-leaf, add as much white stock as will come up to the larded part of the chicken, cover with a sheet of buttered paper, put the cover on the stewpan and place it over a slow fir
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No. 590. Petits Poussins à l’Ecarlate.
No. 590. Petits Poussins à l’Ecarlate.
Roast two spring chickens in vegetables as directed in the Removes; you have previously boiled an ox tongue, which cut in halves lengthwise, trim each piece to imitate two small tongues, fix them on mashed potatoes on your dish, the points in the centre and the thick parts at the ends, then dress the chickens tail to tail to form with the tongues a cross; have ready boiled five small heads of cauliflower, place one of them in the centre upon the tails of the chickens, and one between the chicken
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No. 591. Petits Poussins à la Palestine.
No. 591. Petits Poussins à la Palestine.
Roast two spring chickens in vegetables as before, prepare forty Jerusalem artichokes and dress in a border round the dish, as directed for noix de veau à la Palestine (No. 567), dress the chickens in the centre, and sauce the same as in the last article....
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No. 592. Petits Poussins à la Vénitienne.
No. 592. Petits Poussins à la Vénitienne.
Truss, lard, and braise two chickens as before, dress them on a dish, and have ready the following sauce: put two tablespoonfuls of chopped eschalots in a stewpan, with one of salad oil, pass them a few minutes over the fire, then add two glasses of sherry, reduce to half, add a pint and a half of white sauce (No. 7), and half a pint of white stock, reduce it till it comes to a proper consistency, add one tablespoonful of chopped mushrooms, one of chopped truffles, and one of chopped parsley; se
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No. 593. Petits Poussins à la Prince Albert.
No. 593. Petits Poussins à la Prince Albert.
Truss and braise two chickens as above, then have eight lambs’ sweetbreads, and eight plovers’ eggs, as directed for noix de veau à la Prince Albert (No. 570), make a border as there described, and dress the chickens in the centre; have ready the following sauce: put a quart of good veal stock in a stewpan, with the trimmings and bones of a cooked fowl, reduce it to half, pass it through a sieve into another stewpan, skim it, then add a pint of tomata sauce (No. 37), half a pint of white sauce,
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No. 594. Petits Poussins au jus d’estragon.
No. 594. Petits Poussins au jus d’estragon.
Braise two chickens as directed for à la Moscovite (No. 589), but they will not require larding, and completely cover them with stock; when done pass the stock through a tammie into another stewpan, place it on the fire, skim off all the fat, and clarify it as directed (No. 134), place it again on the fire and reduce it to a very thin glaze, add two tablespoonfuls of vinegar, and half a one of sugar, throw in twenty leaves of tarragon, boil altogether two minutes, dress the chickens on a dish, s
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No. 595. Petits Poussins à la Chevalière.
No. 595. Petits Poussins à la Chevalière.
Truss, lard, and braise the chickens as directed for à la Moscovite (No. 589), only let them stew rather longer, dress on your dish, and have ready the following sauce: peel about forty button onions, put a quarter of an ounce of powdered sugar in a stewpan, place it on the fire, and when the sugar melts add an ounce of butter and the onions, pass them over a slow fire till they become tender, but they must be kept quite white, add a quart of white sauce (No. 7), half a pint of veal stock, and a
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No. 596. Petits Poussins à la Marengo.
No. 596. Petits Poussins à la Marengo.
Take two spring chickens and truss them as directed for poulet à la maréchale (No. 532), put four tablespoonfuls of oil in a flat stewpan, lay in the chickens, previously seasoned with pepper and salt, place them over a moderate fire, put the cover on the stewpan, let them go ten minutes till they become brown, then turn them and let remain till the other side is browned, pour off the oil, then add a pint of brown sauce, one bay-leaf, and a pint of good consommé, place it over the fire for a qua
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No. 597. Ducklings aux petits pois au lard.
No. 597. Ducklings aux petits pois au lard.
Truss two ducklings with their legs turned inside, roast them in vegetables, but just before they are done take away the vegetables and let them obtain a little colour; have ready boiled three pints of young peas, which put in a stewpan, with half a teaspoonful of salt, three of sugar, a bunch of ten spring green onions tied up with a few sprigs of parsley, one bay-leaf, a sprig of thyme, ten spoonfuls of brown sauce (No. 1), and two of consommé; you have boiled half a pound of lean bacon, which
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No. 598. Ducklings au jus d’orange.
No. 598. Ducklings au jus d’orange.
Truss and roast two ducklings as above, and serve on a dish with a sauce au jus d’orange (No. 17) round them. Ducklings aux olives and ducklings à la Chartre are dressed the same as above, but they are given in full in the Removes, No. 539....
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No. 599. Faisans à la Fontainebleau.
No. 599. Faisans à la Fontainebleau.
Procure two young pheasants, pluck, draw, and truss them with their legs turned inside, lard the best part of the breast in a square, lay some thin slices of fat bacon at the bottom of a flat stewpan, put your pheasants upon it breasts upwards; have ready blanched twelve fine cabbage lettuces, take off the outside leaves and place them in the stewpan with the pheasants, put in also two large onions with three cloves stuck in each, and a bunch of parsley with two bayleaves, pour in sufficient whi
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No. 600. Faisans à la purée de Gibier.
No. 600. Faisans à la purée de Gibier.
Truss, lard, and braise two pheasants in the same manner as in the last, omitting the lettuces and sausages; when done, have ready prepared two thick pieces of toast, which cover with a stuffing made from the livers of the birds, as directed for faisans à l’amiral (see Removes, No. 544); put them in a sauté-pan in the oven twenty minutes, shape them tastefully, place them in your dish, and dress the birds upon them; have ready prepared the following sauce: roast a grouse, partridge, or any bird
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No. 601. Faisans truffés à la Piémontaise.
No. 601. Faisans truffés à la Piémontaise.
Proceed as directed in the Removes, using only two small pheasants or one large one....
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No. 602. Faisans à l’Amiral.
No. 602. Faisans à l’Amiral.
Proceed as directed for the remove, but one large pheasant will be quite sufficient, diminish the quantity of garniture and sauce in proportion....
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No. 603. Grouse.
No. 603. Grouse.
Two small grouse will be quite sufficient for a flanc; they are dressed in any of the ways as described for pheasants, but though dressed in the same manner, they might be served in a large dinner, where pheasants were dressed the same, as the flavour of the two would be very different, the grouse being so much wilder would give a different flavour to the garniture and sauces. For grouse à la Rob Roy (see Removes, No 548)....
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No. 604. Chartreuse de Perdreaux.
No. 604. Chartreuse de Perdreaux.
Truss two nice partridges with the legs turned inside, stick about ten small pieces of fat bacon two inches in length and the size of a quill through the breasts lengthwise, then cut two nice savoy cabbages in quarters, and boil five minutes, throw them into plenty of cold water; when cold lay them on a sieve, squeeze quite dry with a cloth, season well with pepper and salt, cut out the stalk, and put them into a stewpan, with two onions, three cloves, a bunch of parsley, thyme, and bay-leaves,
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No. 606. Chartreuse de Perdreaux à la Moderne.
No. 606. Chartreuse de Perdreaux à la Moderne.
Prepare a chartreuse as before, then have twenty young carrots turned in the shape of pears, but not too small, put them in a stewpan with a little sugar and white stock, and boil till tender; turn out the chartreuse on your dish, make a thin border of mashed potatoes on the top about half an inch from the rim, cut off a piece from the thick part of each carrot, and stand them upright upon the potatoes, fill the centre with a pint of fresh boiled green peas dressed in pyramid, upon the top place
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No. 607. Perdreaux à la Mecklenbourg.
No. 607. Perdreaux à la Mecklenbourg.
Take three large young partridges, draw, and leave the skin upon the neck as long as possible, put half a pound of the forcemeat of game (No. 123) in a basin, add two finely-chopped fresh French plums, two ounces of chopped tongue or ham (cooked) some chopped parsley, two yolks of eggs, a little cream, and a little grated nutmeg, mix all together, and stuff the breasts of your birds with it, tie them up in thin slices of bacon, and in two or three sheets of oiled paper, put them into a stewpan w
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No. 608. Perdreaux à la purée de gibier.
No. 608. Perdreaux à la purée de gibier.
Proceed exactly as for the faisan à la purée de gibier (No. 600), the only difference being that the partridges will not require so long to braise as the pheasants....
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No. 609. Perdreaux truffés à la Périgord.
No. 609. Perdreaux truffés à la Périgord.
Draw three partridges carefully, then prepare a stuffing of truffle as directed for poulardes truffés à la Périgord (No. 524), stuff the inside and breasts well, and leave them a week to take the flavour of the truffles; when ready to roast pass a thin flat iron skewer through them, passing it through the pinions and thighs, tie them in oiled paper, fix the skewer to the spit and roast them before a good fire for half an hour, letting them get a little colour through the paper; in taking them of
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No. 610. Leveraut sauce poivrade.
No. 610. Leveraut sauce poivrade.
A young leveret may be occasionally served for a flanc; truss it as for roasting, and lard the fillets very fine, roast it nicely, keeping it rather underdone, dress it on your dish, and serve with a sauce poivrade (No. 32) round it....
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No. 611. Levraut au jus de groseilles.
No. 611. Levraut au jus de groseilles.
Truss and lard a young leveret as above, then prepare a marinade as for filet de bœuf à la Bohémienne (No. 426), put in the leveret for three days; when ready dry it in a cloth and roast before a sharp fire, keep it moist, serve with a demi-glace (No. 9), in which you have put two spoonfuls of currant jelly, a little cayenne pepper, and two dozen of stoned olives....
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No. 612. Lapereaux à la Tavernière.
No. 612. Lapereaux à la Tavernière.
Tame and even wild rabbits are extremely useful in cooking, though very little used for flancs; they may be served with propriety in the ways I have here described, particularly in the country, where they are so plentiful, and your resources frequently so limited. Skin and truss two young rabbits as for roasting, then put two ounces of butter in a flat stewpan, (large enough to contain the rabbits,) cut half a pound of mild lean ham into large dice, put them into the stewpan, with the butter, an
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No. 613. Lapereaux à la Jardinière.
No. 613. Lapereaux à la Jardinière.
Procure two young rabbits and proceed as in the last, but at the time you add the onions also add the same quantity of pieces of carrot and turnip cut with a scoop of the same size as the onions, skim well, and when done take them out, put them as before in a clean stewpan, take up the rabbits, pass the sauce through a tammie upon them, add half a teaspoonful of sugar and a few heads of asparagus or peas, make it quite hot; sauce over the rabbits and serve....
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No. 614. Lapereaux aux petits pois.
No. 614. Lapereaux aux petits pois.
Dress the rabbits as directed for lapereaux à la tavernière, but putting only half the quantity of onions; when you take out the rabbits add a quart of fresh boiled young green peas, (you do not take out the onions as previously,) season with a little sugar and salt, dress the rabbits on a dish, and sauce over; the sauce requires to be rather thick, but yet not too thick; if too thin it would have a bad appearance, and if too thick it would be unpleasant eating....
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No. 615. Lapereaux à la Villageoise.
No. 615. Lapereaux à la Villageoise.
Skin and truss two young rabbits, make a stuffing of the livers as directed in faisan à la corsaire (No. 544); stuff the rabbits and roast them, baste them well whilst roasting by throwing flour over them and moistening with butter, and when roasted have ready the following sauce: put two teaspoonfuls of chopped eschalots in a stewpan, with a small piece of butter, pass them for five minutes over a slow fire, then add half a pint of melted butter (No. 71), keep it stirred over the fire, and when
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No. 616. Lapereaux à la Bourgmestre.
No. 616. Lapereaux à la Bourgmestre.
Truss and stuff two very fine young rabbits as above, lard the fillets and roast a nice colour; you have previously filleted three young rabbits, take off the skin of the fillets and lard them with very fine bacon, then put some thin slices of bacon and onions cut in slices in a sauté-pan, put your fillets upon them, cover with white stock, lay a sheet of buttered paper over and put them in the oven for half an hour, give your fillets a good colour, dress your rabbits in the centre, the fillets
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No. 617. Lapereaux à l’Anglaise.
No. 617. Lapereaux à l’Anglaise.
Truss two young rabbits as usual, and put them in a stewpan, with a quart of water and a pint of milk, stew them half an hour or till tender, place them on a dish and serve them up covered with onion sauce (No. 47)....
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No. 618. Pâté chaud d’Agneau.
No. 618. Pâté chaud d’Agneau.
Procure an oval raised-pie mould, about four inches in height, five in breadth, and nine in length; then make the following paste: put two pounds of flour on your pastry slab, make a hole in the middle, put a quarter of a pound of chopped suet and a quarter of a pound of butter in a stewpan, with half a pint of water, let it boil one minute, pour it into the flour, mix with a spoon until cool enough to work with the hands, work it smooth, and when nearly cold roll out a sheet three quarters of a
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No. 619. Pâté chaud de Mouton à l’Irlandaise.
No. 619. Pâté chaud de Mouton à l’Irlandaise.
Line a mould with paste as in the last, fill it as there described, using mutton cutlets instead of lamb, and more onions in the seasoning, give it half an hour longer to bake, and use brown instead of white sauce to fill it up; serve in the same manner as the last....
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No. 620. Pâté chaud d’Escalopes de filet de Bœuf.
No. 620. Pâté chaud d’Escalopes de filet de Bœuf.
Line a mould with the paste as before, have twenty or more pieces of fillet of beef, in slices a quarter of an inch in thickness, season them on a dish with pepper, salt, and onions, dip each piece in flour, and grate a little nutmeg over them, have also ready twenty thin slices of lean ham, but the same size as the pieces of beef, and twenty slices of potatoes one inch in thickness, put a layer of beef at the bottom of the pie, then a layer of the ham, then potatoes, proceeding in like manner t
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No. 621. Pâté chaud d’Escalopes de Veau et de ris de Veau.
No. 621. Pâté chaud d’Escalopes de Veau et de ris de Veau.
Line a mould with paste as before, take a piece of veal from the leg, from which cut twenty-four escalopes the thickness of three five-shilling-pieces, but rather larger, have also two large throat sweetbreads, boil them in water a quarter of an hour, and cut them into escalopes the same size as the veal, cut also thirty very thin escalopes of streaky bacon the same size, season the whole very highly with pepper, salt, nutmeg, chopped parsley, and chopped eschalots, proceed to fill the pie, firs
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No. 622. Pâté chaud de Volaille.
No. 622. Pâté chaud de Volaille.
Line a mould with paste as before, then cut up two chickens into neat pieces, taking off the wings with good fillets, leaving sufficient on the breast, which divide in two pieces, bone the legs, and divide the backs into two, put a quarter of a pound of butter in a stewpan, when it melts add your pieces of chicken, season with a little pepper, salt, and chopped eschalots, add two bay-leaves and place the stewpan twenty minutes over a very slow fire, then pour off the butter and add a pint of whi
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No. 623. Pâté chaud de Pigeonneaux.
No. 623. Pâté chaud de Pigeonneaux.
Line a mould with paste as before, then take six young pigeons trussed with their legs inside, cut each pigeon in halves lengthwise, pass them in butter the same as the chickens, proceeding in the same manner, but using brown instead of white sauce, put them on a dish to cool, have the yolks of eight hard-boiled eggs (which cut in halves), and twelve slices of boiled streaky bacon, lay a slice of bacon and half a pigeon alternately in the pie, interspersing the hard-boiled yolks here and there,
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No. 624. Pâté chaud de Lapereau.
No. 624. Pâté chaud de Lapereau.
Line a mould with paste as before, then procure two or three young rabbits, according to the size, which cut into neat pieces, and place in a stewpan of boiling water for one minute, take them out, pass in butter, and proceed precisely as for pâté chaud de volaille (No. 622)....
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No. 625. Vol-au-vent.
No. 625. Vol-au-vent.
Vol-au-vents are usually served for entrées, but by cutting one larger and of an oval shape they may be served for flancs with any of the garnitures as directed in the entrées....
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No. 626. Casserole de Riz.
No. 626. Casserole de Riz.
Wash in several waters two pounds of the best Carolina rice; when very clean put it into a stewpan, with two quarts of water, half a pound of butter, two large onions, and half an ounce of salt, set on a fire, and when boiling place it to simmer very gently on a slow fire for one hour; when done it must appear quite dry and tender to the finger, take out the onions and mix the rice well with a wooden spoon; if sufficiently done it will clog together, then put it in a mortar and pound it well til
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No. 627. Casserole de Riz aux queues d’Agneau.
No. 627. Casserole de Riz aux queues d’Agneau.
Procure six house lambs’ tails, blanch them ten minutes in boiling water, then cut them in pieces an inch long; put a quarter of a pound of chopped suet in a stewpan, with two onions, a carrot cut up small, one turnip, three bay-leaves, six cloves, and a little thyme; pass the whole upon a slow fire ten minutes, add two tablespoonfuls of flour (mix well), two quarts of white stock, and a little salt; then add the tails, let simmer gently forty minutes or more till tender, take them out and drain
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No. 628. Casserole de Riz au queues de Veau.
No. 628. Casserole de Riz au queues de Veau.
Scald and cut four calves’ tails into pieces an inch long, dress them precisely as the lambs’ tails in the previous article, only allowing them longer to stew, terminate and serve as in the last....
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No. 629. Casserole de Riz aux pieds d’Agneau.
No. 629. Casserole de Riz aux pieds d’Agneau.
Procure twelve lambs’ feet, throw them into boiling water for two minutes, extract the long bone by holding the feet in a cloth and moving the bone gently till it leaves the socket; when they are all done proceed as for the lambs ’ tails (No. 627), boiling them rather longer, sauce and serve precisely the same....
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No. 630. Casserole de Riz au pieds de mouton.
No. 630. Casserole de Riz au pieds de mouton.
Procure ten small sheeps’ feet, dress them precisely as the lambs’ feet, but of course they will take more time; when tender divide each foot in two lengthwise, sauce and serve as directed for queues d’agneau (No. 627). Sheeps’ feet, commonly called sheeps’ trotters, are seldom used in this country to any real advantage, although in Paris they have made the fortunes of more than one restaurateur; one house was so famed for them, that its proprietor named it Restaurant du Pied de Mouton. About si
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No. 631. Casserole de Riz à la Néapolitaine.
No. 631. Casserole de Riz à la Néapolitaine.
Have ready a casserole of rice as directed, then boil half a pound of riband macaroni in water ten minutes, strain it and put it in a stewpan, cut up a braised fowl, (or the remains of some poultry from a previous dinner,) in as large pieces as possible, which put in the stewpan, with the macaroni and a quarter of a pound of lean ham, cover with a pint of very strong beef gravy; let all boil together a few minutes, then add a quarter of a pound of grated Parmesan cheese, a tablespoonful of tomat
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No. 632. Casserole de Riz Polonaise à la Koroski.
No. 632. Casserole de Riz Polonaise à la Koroski.
Prepare a casserole of rice as before, then mince the flesh of a fowl (or the remains of several) with two ounces of lean cooked ham and a few mushrooms, or truffles; put two spoonfuls of chopped onions in a stewpan, with two pats of butter; stir them over the fire two minutes, add half a spoonful of flour, (mix well) and a quart of white sauce (No. 7); boil altogether a short time, then add the mince, season with a little pepper and salt, finish with three tablespoonfuls of cream, and pour it i
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No. 633. Casserole de Riz à la Royale.
No. 633. Casserole de Riz à la Royale.
Prepare a casserole of rice, mince a fowl, with ham and truffles, and proceed as in the last; when done fill your casserole; have ready twelve plovers’ eggs, peel off the shells, warm them in broth, and place them round on the mince points upwards at equal distances, apart; have previously boiled some nice asparagus, cut off the heads about an inch and a half in length, and stand a bunch of five or six heads between each plover’s egg, making them stand a little above the eggs; have also twelve v
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No. 634. Casserole de Riz à la Chevalière.
No. 634. Casserole de Riz à la Chevalière.
Prepare a casserole as before, prepare two chickens as directed in the entrée à la chevalière (No. 818); fill your casserole, by placing the pieces of back at the bottom, then the legs and pinions, pour the sauce and garniture over, dress the four larded fillets to meet in a point, and finish by placing a small white head of cauliflower, nicely boiled, on the top, in the centre of the fillets, and serve. When you serve a dinner where four entrées and two flancs are required, it is the object of
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No. 637. Escalopes de Filet de Bœuf à la Gotha.
No. 637. Escalopes de Filet de Bœuf à la Gotha.
Cut twelve escalopes of beef as described in the last, scrape a quarter of a pound of fat bacon, melt it in a stewpan, and pass it through a sieve into a well-tinned sauté-pan, then lay in your escalopes, season them with a tablespoonful of chopped eschalots, and a little pepper and salt, pass them over the fire five minutes, and leave them to get cold in the sauté-pan; you have procured half a pound of pork sausage-meat, which place in a mortar, add to it three tablespoonfuls of white sauce (No
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No. 638. Escalopes de Filet de Bœuf à la Portugaise.
No. 638. Escalopes de Filet de Bœuf à la Portugaise.
Prepare twelve escalopes of beef as before, and cook them precisely as in the last; have ready prepared two Portugal onions, which peel and blanch ten minutes in boiling water, then put them into a stewpan just large enough to contain them, cover with some white veal stock, add a bunch of parsley, and stew for an hour or more till quite tender, the smallest one will of course be the first done, take it off and keep it hot till the second one is done, then place the largest upon a piece of mashed
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No. 639. Escalopes de Filets de Bœuf à la Nemours.
No. 639. Escalopes de Filets de Bœuf à la Nemours.
Cut twenty-four escalopes of beef as before, but not half so thick, put four tablespoonfuls of forcemeat (No. 120) in a basin with two spoonfuls of chopped lean ham and the yolk of an egg, mix well together, then lay twelve of the escalopes of beef upon the table, put a little of the forcemeat on each, spread it all over with a knife, lay a very thin slice of cooked ham, fat and lean, upon each, spread a little more of the forcemeat over, then lay one of the other twelve escalopes upon each, sea
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No. 640. Escalopes de Filet de Bœuf à l’Ostende.
No. 640. Escalopes de Filet de Bœuf à l’Ostende.
Cut twenty escalopes as in the last article, then blanch and beard two or three dozen of Ostend or small oysters, and cut them up in small dice, then put half a teaspoonful of chopped onions in a stewpan with a small piece of butter, pass them over the fire three minutes, add half a tablespoonful of flour (mix well), four tablespoonfuls of the juice of the oysters, and four of white sauce, boil altogether five minutes, keeping it stirred, then add the oysters with a little essence of anchovies a
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No. 641. Escalopes de Filet de Bœuf piqué à la Chasseur.
No. 641. Escalopes de Filet de Bœuf piqué à la Chasseur.
Cut ten escalopes as described for à la reform, but rather thicker, lard each piece with bacon one inch long and narrow in proportion, but do not let the bacon show far out of the beef, then prepare two quarts of marinade (see filet de bœuf à la Bohémienne, No. 426); lay your escalopes in a dish, and strain the marinade over, let them remain about twenty-four hours, take them out and lay them on a cloth, cover the bottom of the sauté-pan with thin slices of fat bacon, lay the escalopes over, add
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No. 642. Other Entrées of Fillets of Beef.
No. 642. Other Entrées of Fillets of Beef.
Take the best part of a fillet of beef, that is, about the middle, cut eighteen slices three quarters of inch in thickness, and beat them with your small chopper to the thickness of half an inch; cut each slice into an oval piece, cut also six oval pieces of suet from the kidney, about half the size, and not so thick as the fillet, dip the pieces of fillet in flour, previously seasoning them with pepper and salt; fry in clarified butter in a sauté-pan over a sharp fire, egg and bread-crumb the p
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No. 643. Aiguillette de Langue de Bœuf en Papillote.
No. 643. Aiguillette de Langue de Bœuf en Papillote.
Boil a salt ox-tongue three hours, and when cold cut ten pieces from the best part, of the shape of a fillet of fowl, and half an inch in thickness, then put two tablespoonfuls of chopped onions in a sauté-pan with one of oil, place the pan over a sharp fire, keeping it stirred with a wooden spoon; when the onions become tender (but not to change colour) pour off all the oil, add a spoonful of chopped mushrooms, one of chopped parsley, and a pint of white sauce (No. 7), moisten with a little whi
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No. 644. Turban de Langue de Bœuf à l’Ecarlate.
No. 644. Turban de Langue de Bœuf à l’Ecarlate.
Boil two tongues separately, one pickled very red, and the other not pickled; cut six pieces from the thick part of each, about the size and shape of fillets of fowl, place the twelve pieces in a sauté-pan with an ounce of glaze and four tablespoonfuls of consommé (No. 134), place over the fire, and let it remain till the pieces are quite hot, but do not let it boil; dress them alternately on a border of mashed potatoes in crown, and prepare a sauce thus: place the sauté-pan again on the fire, a
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No. 645. Turban de Langue de Bœuf à la Jardinière.
No. 645. Turban de Langue de Bœuf à la Jardinière.
Proceed with the tongues precisely as in the last, and prepare the following sauce: cut about fifty scoops of carrots and fifty of turnips (with an iron scoop) a little larger than a pea, peel also forty very small onions, put them altogether in a stewpan with an ounce of butter and a quarter of an ounce of powdered sugar, pass them for ten minutes over a sharp fire, tossing them over now and then; add half a pint of good white stock, let them stew till tender and the broth is reduced to glaze,
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No. 646. Turban de Langue de Bœuf, sauce piquante.
No. 646. Turban de Langue de Bœuf, sauce piquante.
Prepare twelve pieces of tongue as before, either pickled or fresh, dress them round upon your dish, put a pint of sauce piquante (No. 27) in the sauté-pan with a little sugar, boil altogether a minute, sauce over, and serve immediately; you can also serve dressed spinach or endive (Nos. 106 and 119) with it; if you serve an entrée of pickled tongue, it should be placed near an entrée of fowl or veal, or near to a remove of the same description, with which they eat much better, and for entrées o
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No. 647. Queues de Bœuf aux navets au brun.
No. 647. Queues de Bœuf aux navets au brun.
A few very nice entrées may be made of ox-tails; they certainly do not make handsome ones, but their delicate flavour supplies their deficiency in appearance. For one entrée take two fine tails, cut them at the joints into pieces, or saw them into pieces an inch thick, which last way in my opinion is best, the pieces not being so clumsy; when cut put them into a stewpan, with three large onions, one carrot, one turnip, six cloves, a blade of mace, four bay-leaves, four sprigs of thyme, and a tab
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No. 648. Queues de Bœuf à la Jardinière.
No. 648. Queues de Bœuf à la Jardinière.
Cook and dress the tails as before, then cut some carrots and turnips with button onions, as directed for the tongue à la jardinière (No. 645), pass them in a stewpan, with a little butter and powdered sugar, ten minutes over a sharp fire, add a pint of brown sauce, with a quarter of a pint of stock, boil on the corner of the stove (skim well) until the vegetables are tender, and the sauce attains a good consistency; season with a little salt and sugar if required, sauce over, and serve....
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No. 649. Queues de Bœuf sauce aux cornichons.
No. 649. Queues de Bœuf sauce aux cornichons.
Cook and dress the tails as before, have ready a quart of sauce au jus d’échalotte (No. 16), but not quite so acid as there directed, reduce till rather thick; have ready a good tablespoonful of chopped gherkins, and when the sauce is boiling throw them in, season with a little sugar and salt, sauce over, and serve. The sauce requires to be thick enough to adhere to the pieces of tails....
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No. 650. Queues de Bœuf en currie.
No. 650. Queues de Bœuf en currie.
Cook the tails as before, have ready about a quart of currie sauce (No. 46), moisten it with twenty spoonfuls of stock, stir in a stewpan over the fire, and reduce it till it adheres to the back of the spoon; then put in your ox-tails, and stand the stewpan in a bain marie till wanted, dress them in pyramid upon your dish, add twenty mushrooms to the sauce, which boil and skim, pour over, and serve with some boiled rice very dry (No. 129) upon a separate dish, to be placed on the side table....
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No. 651. Queues de Bœuf à la Sicilienne.
No. 651. Queues de Bœuf à la Sicilienne.
Cook the tails as before, select ten of the best pieces, which drain well upon a cloth, have ready prepared about half a pint of sauce Durcelle (No. 704), let it get cold, then spread some over each piece of tail to entirely cover it, egg and bread-crumb, and place them in a warm oven twenty minutes, salamander a nice brown colour, dress in pyramid on your dish, and serve with some sauce aux fines herbes (No. 26) round....
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No. 652. Queues de Bœuf à la Marseillaise.
No. 652. Queues de Bœuf à la Marseillaise.
Cook and select ten of the best pieces as above, but instead of surrounding them with a sauce Durcelle spread a purée of onions, as for cotelettes à la Provençale (No. 701), a quarter of an inch in thickness over them, egg and bread-crumb twice each, and just before serving fry in very hot lard; then put a pint of brown sauce in a stewpan, with a quarter of a pint of consommé (No. 134), and a little piece of scraped garlic the size of a pea; reduce and skim till becoming a nice demi-glace, dress
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No. 653. To prepare and dress Palates of Beef.
No. 653. To prepare and dress Palates of Beef.
Palates of beef, if properly dressed, are very delicate eating, being of a gelatinous substance, they are much to be recommended; the reason, I believe, they are so seldom used, is the difficulty of giving them a graceful appearance in the dish; to obviate which, I have introduced one or two new receipts; I never expect it will be a fashionable dish, yet I think they are likely to bring them more in vogue. For one entrée take four palates, put them in a large stewpan with lukewarm water for four
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No. 654. Palates de Bœuf à la Ravigote.
No. 654. Palates de Bœuf à la Ravigote.
Having prepared four palates as in the last, cut each in three, of an oval shape, each piece to be about the size of a fillet of fowl, then put a teaspoonful of chopped eschalots in a stewpan with a very small piece of butter, stir a few minutes over a slow fire, add a quart of white sauce (No. 7), and reduce it till becoming thick, keeping it stirred, then take it off the fire, add the yolk of two eggs, stir very quickly, and season with a little pepper, salt, and chopped parsley; then take eac
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No. 655. Attelets de Palates de Bœuf.
No. 655. Attelets de Palates de Bœuf.
Have four palates prepared, which cut into thirty pieces with a round cutter, the size of a shilling, dip each piece into sauce, but a little thinner than above, and lay them on a dish to cool; cut twenty pieces of dressed tongue of the same size, and twenty slices of large truffles, with twenty of mushrooms, then have eight small silver skewers (or attelets), upon which place the pieces of palates, placing either a slice of tongue, truffle, or mushroom between each; when you have stuck them all
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No. 656. Palates de Bœuf à la Vivandière.
No. 656. Palates de Bœuf à la Vivandière.
Proceed, fry, and dress them as directed for à la ravigote; serve with the following sauce: chop two large onions very fine and put them in a stewpan with an ounce of butter, place them over the fire, keeping stirred till they become rather yellow, then pour off as much butter as you can; add a glass of port wine and a piece of glaze the size of a walnut, let simmer five minutes, add twelve tablespoonfuls of brown sauce and six of consommé (No. 134), reduce till it adheres to the back of the spo
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No. 657. Turban de Palate de Bœuf au gratin.
No. 657. Turban de Palate de Bœuf au gratin.
Prepare four palates of beef as before, which cut into twelve oval pieces, have ready some forcemeat (No. 120), place a little on the bottom of a sauté-pan in a circle (the size you require your entrée), then cover each piece of palate with the remainder, and dress them in a crown upon the forcemeat in the sauté-pan; egg and bread-crumb, place them in a moderate oven for three quarters of an hour, if getting too much colour cover some paper over; when done, detach it from the sauté-pan with a th
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No. 658. Vol-au-vent de Palates de Bœuf.
No. 658. Vol-au-vent de Palates de Bœuf.
Make a vol-au-vent as described (No. 1140), have ready prepared four palates, which cut into pieces with a round cutter the size of half-a-crown, put them into a stewpan with ten mushrooms, a quart of white sauce (No. 7), and six spoonfuls of white stock; when boiling, add a bunch of parsley, let simmer on the corner of the stove half an hour, skim, take out the parsley if too thick, add a little more stock, throw in a pat of butter, a little chopped parsley, pepper, salt, sugar, and a little le
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No. 659. Palates de Bœuf en Papillote.
No. 659. Palates de Bœuf en Papillote.
Have prepared four palates, which cut into twelve oval pieces, put two tablespoonfuls of salad-oil in a deep sauté-pan, with four of chopped onions, stir with a wooden spoon five minutes over a sharp fire, then pour off as much of the oil as possible, add a quart of white sauce (No. 7), a tablespoonful of chopped parsley, and one of chopped mushrooms, with six of white stock, boil altogether five minutes, keeping it stirred; add a little grated nutmeg, then put in your pieces of palates, boil a
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No. 660. Turban de Tête de Veau en Tortue.
No. 660. Turban de Tête de Veau en Tortue.
Cook and prepare a calf’s head as directed in the Removes (No. 462); only for entrees you must cut much smaller pieces, and of course you require a much smaller quantity of sauce. I have merely repeated it here to show that it may be served as an entrée; but great care must be taken in boiling the head, for if not done enough it is not eatable, and if done too much it would be impossible to dress them on your dish. Care must also be taken in dishing up to make it look graceful, and it cannot be
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No. 661. Turban de Tête de Veau à la Maître d’Hôtel.
No. 661. Turban de Tête de Veau à la Maître d’Hôtel.
Prepare your calf’s head as in the last, and dress the pieces in crown upon mashed potatoes, have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with eight spoonfuls of good white stock, boil ten minutes, keeping it stirred, add two ounces of maître d’hôtel butter (No. 79), very highly seasoned, let it melt, but do not let the sauce boil after the butter is in, sauce over and serve immediately....
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No. 662. Turban de Tête de Veau à la Hollandaise.
No. 662. Turban de Tête de Veau à la Hollandaise.
Prepare and dish the calf’s head as before, serve with a sauce Hollandaise (No. 66) over it....
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No. 663. Turban de Tête de Veau à la Poulette.
No. 663. Turban de Tête de Veau à la Poulette.
Prepare and dish as before, have ready the following sauce: put half a pint of white sauce (No. 7) with a pint of white stock, thirty small button-onions, a bunch of parsley, a sprig of thyme, and one bay-leaf, tied together, into a stewpan, simmer at the corner of the stove nearly an hour, skim and take out the bunch of herbs, then with a colander-spoon take out the onions, which put in a clean stewpan, reduce the sauce till it adheres to the back of the spoon, pass through a tammie over the on
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No. 664. Turban de Tête de Veau à l’Indienne.
No. 664. Turban de Tête de Veau à l’Indienne.
Prepare and dress the head as usual, and serve with a sauce à l’Indienne (No. 45). Great care should be taken in choosing Indian pickles, no sort are of any service in cooking but the green prickly sort, when good they are milder eating, a good flavour, and firm to the touch, but if very hot and soft they are fit for nothing whatever. Calf’s head may be served for entrées dressed as directed with sauce currie (No. 46), and rice, separate, or sauce poivrade, piquante, or tomates (Nos. 32, 27 and
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No. 665. Oreilles de Veau farci.
No. 665. Oreilles de Veau farci.
It requires four ears to make an entrée, trim rather small and set them in warm water to disgorge for several hours, then prepare a white stock like for calf’s head (No. 459), put them in and stew for an hour or more till tender, leave them to get cold in their stock, then take half a pound of forcemeat (No. 120), to which add a teaspoonful of chopped mushrooms; mix altogether with the yolk of an egg, take out the ears, which dry on a cloth, fill the inside with the forcemeat but not too full, h
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No. 666. Oreilles de Veau en marinade.
No. 666. Oreilles de Veau en marinade.
Cook the ears as above, but do not stuff them, cut each ear in five or six pieces the long way, and put them in a basin with pepper, salt, two onions in slices, a little parsley, thyme, and bay-leaf, eight cloves, three spoonfuls of vinegar, and two of oil; let them remain six hours or more, then take out the pieces of ear, wipe each piece with a cloth, have ready some batter (No. 1285), dip the pieces in separately, let them be covered in every part, and drop them into hot lard, they will take
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No. 667. Langues de Veau aux champignons.
No. 667. Langues de Veau aux champignons.
Procure four tongues, which put in warm water to disgorge, then put them in a stewpan, with two onions, one carrot, one turnip, two bay-leaves, one blade of mace, and six cloves; cover with white broth or water, if water add a scrag of veal, half a pound of lean ham, and a little salt; place on the fire, and when it commences boiling skim it and place it at the corner of the stove till the tongues are done, which you can ascertain by pricking them with a packing-needle; if it goes in easy they a
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No. 668. Calves’ Brains.
No. 668. Calves’ Brains.
Procure two sets of brains, leave them four hours in water to disgorge, take off the skin which covers them, and put them in a stewpan, with a pint of water, one wineglass of vinegar, some salt, two onions sliced, a carrot, a few cloves, and a bunch of parsley, thyme, and bay-leaf; let boil gently from twenty minutes to half an hour, take them up, lay on a cloth, and cut each one in halves, place them in the dish and serve with a sauce Hollandaise (No. 66), matelote (No. 62), maître d’hôtel (No.
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No. 669. Queues de Veau à la Ravigote.
No. 669. Queues de Veau à la Ravigote.
Four calves’ tails are quite sufficient for an entrée, procure them as large and as white as possible; cut them in pieces an inch and a quarter in length, and put them into a stewpan, with a quart of good white stock, two onions, half a carrot, head of celery, three cloves, a bunch of parsley, thyme, and bay-leaf; set on the fire to boil, skim, and place it at the corner to simmer for two hours, or until the tails are done, which you can tell by pressing them with your finger, drain them on a cl
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No. 670. Queues de Veau à la Poulette.
No. 670. Queues de Veau à la Poulette.
Cook and dress the tails as before, and sauce as directed for turban de tête de veau à la poulette (No. 663)....
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No. 671. Of Sweetbreads.
No. 671. Of Sweetbreads.
The middle-sized heart-breads are to be preferred to the over large or small, the throat-bread is rarely used to dress and serve whole, but may be served in blanquettes, vol-au-vents, or ragouts. Sweetbreads cannot be too white, if red when brought in leave them four or five hours in warm water to disgorge, put them in a stewpan well covered with water to blanch, (if you put them in cold water they will be blanched enough as soon as the water begins to boil), throw them a minute in cold water, t
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No. 672. Ris de Veau à la Santa Cruz.
No. 672. Ris de Veau à la Santa Cruz.
Take three good sweetbreads, blanch as directed, then lard them (with very thin strips of fat bacon an inch and a half in length) from top to bottom an inch and a half in width, and again from one side to the other to form a cross; have thirty-six pieces of truffles cut in the shape of cloves, but much thicker and rather longer, (twelve for each sweetbread ), make a hole with a larding-needle in the centre of the cross in which place a piece of the truffle, proceeding in like manner in the centr
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No. 673. Ris de Veau piqué à la Turque.
No. 673. Ris de Veau piqué à la Turque.
Blanch four small heart-sweetbreads as directed, and lard them nicely from end to end lengthwise, with fat bacon an inch and a half in length, and breadth in proportion, braise as directed in the last; have ready a ring of forcemeat (No. 120) made in a round plain mould [7] well buttered, with a round piece of bread in the centre; lay the forcemeat round the bread an inch and a half in thickness, place the mould in a stewpan of boiling water, (but do not let the water get into the mould), place
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No. 674. Ris de Veau piqué à la Financière.
No. 674. Ris de Veau piqué à la Financière.
Blanch, lard, and braise three sweetbreads as before; have ready a ragout à la financière (No. 50), which pour in the dish, dress your sweetbreads over, glaze lightly and serve....
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No. 675. Ris de Veau piqué à la purée d’asperges.
No. 675. Ris de Veau piqué à la purée d’asperges.
Blanch, lard, and braise three sweetbreads as before, but keep them a more delicate colour and drain them well upon a cloth; when you take them from the stewpan have ready a purée of asparagus (No. 102), which pour into the dish, dress the sweetbreads over and serve. Larded sweetbreads may be also served with a truffle sauce (No. 51), Palestine, jardinière, aux concombres, dressed spinach, or endive (see Nos. 87, 100, 103, 106, and 119.)...
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No. 676. Ris de Veau rôti.
No. 676. Ris de Veau rôti.
Heart-sweetbreads are also preferable for roasting, although the throat-breads may be used; blanch as before and let them cool, place them in a stewpan, with two onions, two cloves, a blade of mace, a carrot, quarter of a pound of lean ham, a bunch of parsley, thyme, and bay-leaf, just cover with a good stock, and place them on the fire to boil twenty minutes, take them out, dry on a cloth, egg and bread-crumb them twice over, then run a long flat skewer through them lengthwise, which tie up on
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No. 677. Caisse de ris de Veau à la Ninon de l’Enclos.
No. 677. Caisse de ris de Veau à la Ninon de l’Enclos.
Roast four sweetbreads as directed in the last, and let them remain till cold, then open and empty them, thus making a case, leaving it a quarter of an inch in thickness; cut up what you have taken from them in slices, have also twenty small pieces of cucumber, prepared as directed for sauce (No. 103), put a teaspoonful of chopped eschalots in a stewpan, with a very small piece of butter, pass over the fire a few minutes, but keep them quite white, then add three parts of a pint of white sauce (
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No. 678. Escalopes de Ris de Veau au suprème.
No. 678. Escalopes de Ris de Veau au suprème.
Blanch three sweetbreads twenty minutes, and when cold cut each bread into four slices lengthwise, and trim in the shape of fillets of fowl, well butter the bottom of a sauté-pan, lay in the escalopes, keeping them in their shapes, season over with a little white pepper, salt, and the juice of half a lemon, place over a slow fire, ten minutes will be sufficient to cook them; when done on one side turn, keep them quite white, lay them on a cloth to drain, and dress in crown on a border of mashed
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No. 679. Escalopes de Ris de Veau aux pointes d’asperges.
No. 679. Escalopes de Ris de Veau aux pointes d’asperges.
Dress three sweetbreads as in the last, and serve a sauce aux pointes d’asperges (No. 101) in the centre....
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No. 680. Escalopes de Ris de Veau à l’Indienne.
No. 680. Escalopes de Ris de Veau à l’Indienne.
Dress three sweetbreads as in the two last, but keep them rather underdone; when cold egg and bread-crumb them twice over, put six spoonfuls of oil in a sauté-pan, place it over the fire, and when hot lay in the escalopes, which fry a nice light brown colour, dress in a crown on a border of mashed potatoes, and serve with a nice white Indian sauce (No. 45) in the centre, previously glazing the escalopes lightly....
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No. 681. Escalopes de Ris de Veau en caisses.
No. 681. Escalopes de Ris de Veau en caisses.
Blanch four throat-sweetbreads, and cut them in slices one size larger and three times the thickness of a shilling, butter the bottom of a sauté-pan and put in two tablespoonfuls of chopped eschalots, lay the pieces of sweetbread over, season with a little salt and pepper, and place them over a slow fire; when done add a spoonful of chopped mushrooms, one of chopped parsley, half a pint of brown sauce (No. 1), a little glaze, half a pint of broth, a little powdered sugar and grated nutmeg; let s
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No. 682. Atelettes de Ris de Veau.
No. 682. Atelettes de Ris de Veau.
Prepare the sweetbreads precisely as in the last, but add a liaison of two yolks of eggs mixed with four tablespoonfuls of cream, and leave them to get cold in the sauce, have six silver skewers (atelettes), and run six or eight pieces of sweetbread upon each, with as much sauce as possible adhering to them, smooth round with a knife, dip them in eggs well beaten in a basin, then into bread-crumbs, beat lightly with a knife, dip them again into the bread-crumbs, fry in hot lard, dress them as de
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No. 683. Blanquette de Ris de Veau aux truffes.
No. 683. Blanquette de Ris de Veau aux truffes.
Blanch three throat-sweetbreads twenty minutes, cut them in slices the size and double the thickness of half-crown-pieces, cut also into thin slices six good-sized truffles, then put a tablespoonful of chopped eschalots in a convenient-sized stewpan, with a small piece of butter, pass them a few minutes over a sharp fire, keeping them quite white, add a pint of white sauce (No. 7), reduce three minutes, then add the sweetbread and truffles, season with a little salt and sugar, simmer gently five
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No. 684. Vol-au-vent de Ris de Veau.
No. 684. Vol-au-vent de Ris de Veau.
Make a vol-au-vent as directed (No. 1140), cook two sweetbreads with truffles as in the last, and when ready to serve fill your vol-au-vent, which glaze lightly and serve very hot. Sweetbreads may also be served either in blanquettes or vol-au-vents, with cucumbers, stewed mushrooms, slices of tongue or ham, instead of truffles....
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No. 685. Of Tendrons de Veau.
No. 685. Of Tendrons de Veau.
For one entrée you will require the tendrons from two breasts of veal, which are cut out without injuring the breasts, and afterwards stewed (see breast of veal in the Removes); tie the two tendrons together and put them in a deep stewpan, with two carrots, four onions, six cloves, a good bunch of parsley, thyme, and bay-leaf; cover with a second stock, place them on the fire, and when boiling draw it on the corner, skim, and let stew gently for six or seven hours; when done (which you may ascer
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No. 686. Tendrons de Veau à la Noble Dame.
No. 686. Tendrons de Veau à la Noble Dame.
Prepare two tendrons as before, and when quite cold cut out twelve pieces of any shape you please, but one third less than in the previous article, put a quart of white sauce (No. 7) in a stewpan, with six spoonfuls of white stock and two of chopped mushrooms; reduce till thick enough to cover the back of the spoon, take it off the fire and stir in the yolks of two eggs very quickly, take your pieces of tendrons one at a time with a fork, dip them in the sauce so that they are covered on every p
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No. 687. Tendrons de Veau à la Dauphine.
No. 687. Tendrons de Veau à la Dauphine.
Proceed precisely as in the last, but instead of dipping them in the batter, egg and bread-crumb twice over and fry in very hot lard of a fine yellow colour; serve with a sauce tomate (No. 37) poured round....
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No. 688. Cotelettes de Veau piqué aux petits pois.
No. 688. Cotelettes de Veau piqué aux petits pois.
Veal cotelettes require to be cut from the neck in the same shape as mutton cutlets, four are sufficient for an entrée, they must be very nicely larded on one side, like a sweetbread, braise in the same kind of manner until very tender, glaze lightly, and salamander of a light-brown colour; have ready boiled a pint of young peas, which put in a stewpan, with two pats of butter, a little salt, and a teaspoonful of powdered sugar; when boiling finish with a liaison of one yolk of egg mixed with a
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No. 689. Cotelettes de Veau en papillote.
No. 689. Cotelettes de Veau en papillote.
Cut six small veal cotelettes, do not lard them, put six tablespoonfols of oil in a sauté-pan, in which fry the cotelettes; when done pour off a little of the oil, put four tablespoonfuls of chopped onions, one of chopped parsley, one of chopped mushrooms, and twenty of brown sauce (No. 1) seasoned rather high, moisten with a little stock and simmer altogether twenty minutes, place the cotelettes on a dish in the sauce to get cold, cut six pieces of paper in the shape of hearts, oil them, and pu
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No. 690. Cotelettes de Veau à la Sans Façon.
No. 690. Cotelettes de Veau à la Sans Façon.
Cut four large cotelettes, which season well, dip them in a basin containing two eggs well beaten, then throw them into a dish of bread-crumbs, in which you have mixed some finely chopped eschalots and parsley, beat them with your knife, dip them into warm clarified butter, and again into the bread-crumbs, beat again with your knife, and broil them nicely over a sharp fire; have in a stewpan six or eight well boiled mealy potatoes, add four pats of butter and a little pepper and salt, mash them
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No. 691. Noix de Veau for Entrées.
No. 691. Noix de Veau for Entrées.
Are prepared exactly in the same manner as described for the flancs (No. 565), only they are not required so large, half the noix being quite sufficient, that is, cut into two slices, trim it of a nice shape, lard, dress, and serve, with the sauces as described for the flancs....
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No. 692. Grenadins de Veau piqué aux racines nouvelles.
No. 692. Grenadins de Veau piqué aux racines nouvelles.
Cut twelve fillets from a noix de veau the size and shape of fillets of fowl, lard them nicely with very finely cut bacon, cover the bottom of a convenient-sized sauté-pan with thin slices of fat bacon, upon which lay the grenadins, add a little veal stock but not enough to cover them, place a sheet of buttered paper over and stand them in a moderate oven for an hour or till tender, moistening occasionally with a little of the stock; when done glaze them lightly and salamander of a light colour,
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No: 693. Of Veal Kidneys.
No: 693. Of Veal Kidneys.
The kidney being part of the loin is usually served with it, and a loin of veal roasted without it would be considered worthless, but still the loins may be dressed, as directed in the Removes, without the kidneys; to stew them proceed as follows: cut three kidneys into thin slices, put an ounce of butter into a convenient-sized stewpan, place over the fire, and just as it begins to get brown throw in the kidneys, stir them over the fire with a wooden spoon, and when they become firm add half a
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No. 694. Veal Kidneys en Caisses.
No. 694. Veal Kidneys en Caisses.
Proceed exactly as described for ris de veau en caisses (No. 681)....
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No. 695. Boudin de Veau à la Legumière.
No. 695. Boudin de Veau à la Legumière.
Make two pounds of veal forcemeat as directed (No. 120), cover the sides of a plain round mould with vegetables, precisely as directed for a Chartreuse (No. 604), then cut a piece of bread quite round, the depth of the mould, cover the bread with white buttered paper, and stand it in the centre of the mould, [8] leaving the space of an inch and a half all round, which fill up with the forcemeat, being careful not to disarrange the vegetables; when well filled, put the mould in a stewpan, cover w
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No. 696. Boudin de Veau à la Richelieu.
No. 696. Boudin de Veau à la Richelieu.
Butter a plain round mould rather thickly, have five or six good-sized truffles chopped very fine, throw them in the mould, which roll round until the sides are quite covered with them; then prepare a piece of bread as in the last, fill the space up with the same forcemeat, blanch it in a stewpan as before, turn out on your dish, take away the bread, and serve with a sauce Périgueux (No. 55) over it....
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No. 697. Of Mutton for Entreés.
No. 697. Of Mutton for Entreés.
For entrées the small South Down mutton is much to be preferred, the principal entrées made from mutton are cotelettes, which never will be out of vogue; I shall therefore give a numerous list of receipts for the dressing of them, but the manner of cutting them requires particular attention; the most simple method is to take the chine-bone off from the neck neatly with a saw, but not quite detaching all the meat from the bone, then cut it into chops, leaving a bone to each; with a knife cut off
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No. 698. Cotelettes de Mouton à la Reform.
No. 698. Cotelettes de Mouton à la Reform.
Chop a quarter of a pound of lean cooked ham very fine, Mutton Cutlet Pork Cutlet Lamb Cutlet and mix it with the same quantity of bread-crumbs, then have ten very nice cotelettes, lay them flat on your table, season lightly with pepper and salt, egg over with a paste-brush, and throw them into the ham and bread-crumbs, then beat them lightly with a knife, put ten spoonfuls of oil in a sauté-pan, place it over the fire, and when quite hot lay in the cotelettes, fry nearly ten minutes (over a mod
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No. 699. Cotelettes de Mouton à la Vicomtesse.
No. 699. Cotelettes de Mouton à la Vicomtesse.
Cut, bread-crumb, and fry ten mutton cotelettes as in the last, but let them be rather underdone, then have ready six large quenelles of veal (No. 120) quite cold, mash them in a basin with a wooden spoon, then add a teaspoonful of very finely chopped eschalots, two of chopped parsley, and a little grated nutmeg, with a tablespoonful of cold white sauce (No. 7) and the yolk of an egg; mix all well together, and put a piece of the size of a walnut upon each cotelette, spread it even, then have te
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No. 700. Cotelettes de Mouton à la Westphalienne.
No. 700. Cotelettes de Mouton à la Westphalienne.
Prepare ten cotelettes as in the last, mixing chopped Westphalia ham with the bread-crumbs instead of the common ham, likewise sprinkling ham over the forcemeat instead of bread-crumbs, place them in the oven as before, and salamander a nice colour, dress in crown as in the last, and have ready the following sauce: pound a quarter of a pound of lean Westphalia cooked ham very fine, add two ounces of butter and pass it through a hair sieve with a wooden spoon, then put a pint of brown sauce (No.
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No. 701. Cotelettes de Mouton à la Provençale.
No. 701. Cotelettes de Mouton à la Provençale.
Have ready ten cotelettes, season with a little pepper and salt, egg with a paste-brush, and dip them into bread-crumbs, beat lightly with a knife and fry in oil, but very much underdone, lay them on a cloth, and have ready the following: chop six middling-sized onions very fine and put them in a stewpan with two tablespoonfuls of oil, pass them over a moderate fire ten minutes, keeping stirred with a wooden spoon, then add half a tablespoonful of flour (mix well), half a pint of white sauce (No
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No. 702. Cotelettes de Mouton à la Bohémienne.
No. 702. Cotelettes de Mouton à la Bohémienne.
Have twelve good cotelettes well-trimmed, lay them in a basin and pour a quart of good marinade hot over them (see filet de bœuf à la Bohémienne, No. 426), let them remain four or five days, turning them occasionally; when wanted take them out, dry on a cloth, dip in flour and broil them quickly over a sharp fire, dress in crown like the cotelettes reform, and have ready the following sauce: a gill of the marinade in a stewpan, with two spoonfuls of tomata sauce (No. 37), six of brown sauce, and
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No. 703. Cotelettes de Mouton à la Soubise.
No. 703. Cotelettes de Mouton à la Soubise.
Prepare twelve cotelettes, season with a little pepper and salt, egg over with a paste-brush, and throw them into bread-crumbs, beat lightly with a knife, and fry them in clarified butter in a sauté-pan, dress on your dish as before, and serve with a sauce Soubise (No. 47) under, glaze lightly when dressing them on your dish....
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No. 704. Cotelettes de Mouton à la Durcelle.
No. 704. Cotelettes de Mouton à la Durcelle.
Egg, bread-crumb, and fry twelve cotelettes in oil, when done take out and lay them on a cloth, put a teaspoonful of chopped eschalots and two of chopped onions in the sauté-pan, fry them a light brown colour, pour off as much oil as possible, add half a pint of brown sauce (No. 1) and a little consommé, let boil quickly ten minutes, then add a little sugar, cayenne pepper, half a teaspoonful of chopped mushrooms, the same of chopped parsley, and one teaspoonful of Harvey sauce, put the cotelett
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No. 705. Cotelettes de Mouton aux petites racines.
No. 705. Cotelettes de Mouton aux petites racines.
Prepare and fry twelve cotelettes as directed for cotelettes à la Soubise, dress in crown and proceed as for the grenadins de veau (No. 692), glaze them lightly and serve....
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No. 706. Cotelettes de Mouton sauce piquante.
No. 706. Cotelettes de Mouton sauce piquante.
Dress the cotelettes as above, glaze lightly and serve with sauce piquante (No. 27) over them....
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No. 707. Cotelettes de Mouton à la Jardinière.
No. 707. Cotelettes de Mouton à la Jardinière.
Dress twelve cotelettes as before described, dish as usual, have ready a sauce jardinière (No. 100), place the vegetables, and sauce in the centre, glaze the cotelettes lightly, and serve....
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No. 708. Cotelettes de Mouton aux champignons.
No. 708. Cotelettes de Mouton aux champignons.
Dress and dish twelve cotelettes as in the last, and have ready the following sauce: put a pint of demi-glace (No. 9) in a stewpan, with a little consommé, reduce it a little, and skim; then add thirty mushrooms, season with a little pepper and sugar, add a small piece of glaze half the size of a walnut, and boil altogether ten minutes; pour the sauce in the middle of the cotelettes, which glaze and serve....
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No. 709. Cotelettes de Mouton aux navets au brun.
No. 709. Cotelettes de Mouton aux navets au brun.
Dress and dish twelve cotelettes as in the last, have prepared forty scoops of turnips, each the size of a marble, put them in a stewpan with an ounce of butter, and a teaspoonful of sugar, pass over a fire ten minutes, keeping them tossed, to prevent their burning, then add a pint of brown sauce (No. 1) and half a do. of consommé, stand it on the corner of the stove, skim well, and let it remain till the turnips are tender, and the sauce becomes rather thick; then pour it in the centre of the c
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No. 710. Cotelettes de Mouton à la Palestine.
No. 710. Cotelettes de Mouton à la Palestine.
Dress and dish twelve cotelettes as before, have ready the following sauce: scoop forty scoops of Jerusalem artichokes the size of the turnips in the last, and proceed exactly the same, using white sauce (No. 7), and white stock instead of brown, and finishing with a good tablespoonful of liaison; serve as before; they must not be boiled too quickly, or they will break to pieces....
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No. 711. Cotelettes de Mouton aux pointes d’asperges.
No. 711. Cotelettes de Mouton aux pointes d’asperges.
Prepare and dress the cotelettes as before, have ready boiled, very green, half a bundle of sprue grass cut into pieces a quarter of an inch in length, put eight tablespoonfuls of white sauce (No. 7), with four of white stock in a stewpan, and when a little reduced add the sprue, with half a teaspoonful of powdered sugar, and a little salt; let boil a minute, and finish with a liaison of half a yolk of egg mixed with two tablespoonfuls of cream, sauce in the centre of the cotelettes, which glaze
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No. 712. Cotelettes de Mouton aux haricots verts.
No. 712. Cotelettes de Mouton aux haricots verts.
Proceed exactly as before, using some French beans cut in diamonds and nicely boiled, instead of the sprue grass, dress the beans in either of the above methods....
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No. 713. Cotelettes de Mouton aux petits pois.
No. 713. Cotelettes de Mouton aux petits pois.
Dress and dish your cotelettes as usual, have ready, nicely boiled, a pint of young peas (No. 1075) which put in a stewpan with an ounce of fresh butter, two spoonfuls of white sauce, a bunch of green onions, half a teaspoonful of sugar, and a little salt; keep them moving over the fire by shaking the stewpan till they are quite hot; take out the onions, finish with a liaison of a yolk of egg and two tablespoonfuls of cream, dress the peas in the centre, glaze the cotelettes, and serve. The peas
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No. 714. Cotelettes de Mouton aux chouxfleurs.
No. 714. Cotelettes de Mouton aux chouxfleurs.
Dress the cotelettes as before, have nicely boiled two small cauliflowers, put ten tablespoonfuls of white sauce (No. 7) in a stewpan, with half a teaspoonful of sugar and a little salt; divide each cauliflower into eight pieces, and when the sauce boils add them to it, finish with a liaison of half the yolk of an egg, mixed with three tablespoonfuls of cream, and serve as before. The cauliflower must not be too much done, or it would break to pieces....
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No. 715. Cotelettes de Mouton aux truffes.
No. 715. Cotelettes de Mouton aux truffes.
Proceed with the cotelettes as before, put a pint of demi-glace (No. 9) in a stewpan, with a little consommé, and reduce till it adheres to the back of the spoon; have six middling-sized preserved truffles cut in thin slices, which throw into the sauce whilst boiling, season with a little sugar, boil all together a few minutes, glaze the cotelettes, sauce over, and serve....
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No. 716. Cotelettes de Mouton à la Maintenon.
No. 716. Cotelettes de Mouton à la Maintenon.
Have twelve cotelettes nicely cut, lay them on the table and season lightly, put two tablespoonfuls of oil in a sauté-pan, lay in your cotelettes, and fry over a moderate fire till three parts done, take them out, and put two tablespoonfuls of chopped onions in the sauté-pan; fry till of a light brown colour, pour off as much of the oil as possible, add a pint of brown sauce (No. 1), and two tablespoonfuls of tomata sauce (No. 37), with a little consommé, a teaspoonful of chopped mushrooms, one
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No. 717. Cotelettes de Mouton sauce remoulade.
No. 717. Cotelettes de Mouton sauce remoulade.
Dress twelve cotelettes as for sauce Soubise (No. 703), then put six tablespoonfuls of white sauce (No. 7) in a stewpan, with three of veal stock or consommé, place it over the fire, and when boiling add an equal quantity of sauce tartare (No. 38) stir over the fire till hot, but do not let it boil, sauce under, and serve....
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No. 718. Cotelettes de Mouton à la Financière.
No. 718. Cotelettes de Mouton à la Financière.
Proceed with the cotelettes as before, and serve the ragout à la financière (No. 50) in the centre, only observe that the garniture must be very small, or it would look clumsy with such an entrée as cotelettes. For cotelettes de mouton à l’Italienne, ditto, sauce poivrades, ditto, aux fines herbes, and ditto, aux jus d’échalotte, dress the cotelettes as usual, and sauce over with either of the above-named sauces (see Nos. 30, 32, 26 and 27)....
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No. 719. Cotelettes de Mouton à la Maître d’Hôtel.
No. 719. Cotelettes de Mouton à la Maître d’Hôtel.
Proceed with the cotelettes as before described, then put eight tablespoonfuls of white sauce (No. 7) in a stewpan, with two of cream and two of broth; when boiling add one ounce of maître d’hôtel butter (No. 79), shake the stewpan round till the butter melts, then pour the sauce under the cotelettes; have ready some fried potatoes very crisp, cut thin, and of the size of six penny-pieces, which build in pyramid in the centre, glaze the cotelettes and serve....
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No. 720. Cotelettes de Mouton à la Hollandaise.
No. 720. Cotelettes de Mouton à la Hollandaise.
Proceed precisely as for the last, only using some sauce Hollandaise (No. 66) instead of the sauce maître d’hôtel, fried potatoes the same. For the two last entrées the sauce must not be too thick....
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No. 721. Cotelettes de Mouton panée, grillée.
No. 721. Cotelettes de Mouton panée, grillée.
Prepare twelve nice cotelettes, which season nicely, egg and bread-crumb them, beat lightly with a knife, have some hot clarified butter in a stewpan, dip each cotelette in, then throw them into bread-crumbs, beat again with your knife, and place them on the gridiron over a moderate fire, turning them now and then, ten minutes will be sufficient, dress in crown with a little plain gravy, or with any of the foregoing sauces....
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No. 722. Of Cotelettes braised.
No. 722. Of Cotelettes braised.
Braised cotelettes are much more in vogue in France than in England, for in the former they prefer meat stewed, whilst in the latter the meat is more succulent and tender, and even for Soubise or Provençale the cotelette sauté is preferred, although properly they ought to be braised; I shall, therefore, describe the manner of braising them and leave the choice to my readers. Prepare a neck of mutton by cutting off the chine-bone, and cut the cotelettes as before, but let them remain nearly of th
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No. 723. Cotelettes de Mouton braisé à la Marseillaise.
No. 723. Cotelettes de Mouton braisé à la Marseillaise.
Cook your cotelettes as directed in the last, but cut them rather small; when cold cover all over with the preparation of onion as for cotelettes à la Provençale, egg and bread-crumb all over and place them in the oven for a quarter of an hour, dress in crown, previously giving them a nice colour with a salamander, and serve with a sauce Soubise (No. 47) much thinned, with cream under them....
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No. 724. Carbonade of Mutton.
No. 724. Carbonade of Mutton.
Prepare a loin of mutton as a carbonade (see flancs No. 577), and when cold cut it in slices rather more than half an inch in thickness, reduce the stock the carbonade was boiled in to a thin glaze, put the slices in a sauté-pan and pour it over them, place them over a slow fire till quite hot, dress them in crown on a border of mashed potatoes, and serve with any of the sauces named for cotelettes....
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No. 725. Poitrine de Mouton sauce piquante.
No. 725. Poitrine de Mouton sauce piquante.
Braise and press a breast of mutton as directed (No. 487), and when cold cut ten pieces out of it in the shape of cotelettes, one third fat and two thirds lean, but not too large, egg, bread-crumb, and broil as for cotelettes panées grillées (No. 721), dress in crown on a border of mashed potatoes, glaze and serve with sauce piquante (No. 27) in the centre. They may also be served with sauce Soubise (No. 47), poivrade (No. 32), jus d’échalotte (No. 16), or fines herbes (No. 26)....
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No. 726. Rognons de Mouton à la brochette.
No. 726. Rognons de Mouton à la brochette.
Mutton kidneys dressed in this manner are usually served for breakfast or luncheon, but they may be served as an entrée for dinner. Procure nine fresh kidneys, cut them open and run silver or wooden skewers through to keep them open, season well, egg over with a paste-brush, and dip them into a dish of bread-crumbs, broil over a moderate fire, about ten minutes will be sufficient; when done dress them on your dish in pyramid, place a piece of maître d’hôtel butter (No. 79) in each, half the size
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No. 727. Rognons à la Tartare.
No. 727. Rognons à la Tartare.
Broil nine kidneys as above, and serve with a good sauce à la tartare (No. 38) under them....
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No. 728. Rognons de Mouton à la Vénitienne.
No. 728. Rognons de Mouton à la Vénitienne.
Cut ten fresh kidneys in halves the long way, take off the skins and cut out the roots, or they would shrink in cooking; put two ounces of butter in a sauté-pan, with a spoonful of chopped eschalots, place the pan on the fire and as soon as the butter melts place in the kidneys, fry about five minutes, and when half done turn them, dress them in a crown on a border of mashed potatoes, and put them somewhere to keep hot; pour as much of the butter as possible from the sauté-pan, and put in a pint
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No. 729. Rognons de Mouton sauté au vin de champagne.
No. 729. Rognons de Mouton sauté au vin de champagne.
Skin eight kidneys and cut them into thin slices, put an ounce of butter in a stewpan, place it over the fire, and when the butter begins to brown throw in the kidneys, stir round with a wooden spoon and when they become firm add a small tablespoonful of flour, mix well, add two wineglasses of champagne with two of white broth and twenty blanched mushrooms; let all boil very gently a few minutes, season with the juice of half a lemon, a little pepper, salt, and chopped parsley; pour them out on
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No. 730. Pieds de Mouton à la Poulette.
No. 730. Pieds de Mouton à la Poulette.
Proceed as directed for the flanc (No. 630) and serve them in a small casserole of rice, according to the size of your entrée dish....
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No. 731. Pieds de Mouton à la purée d’oignons.
No. 731. Pieds de Mouton à la purée d’oignons.
Cook the feet as directed (No. 630), and have ready prepared the following purée: peel and cut in dice four large onions, which put in a stewpan, with a quarter of a pound of butter over the fire, keeping them stirred with a wooden spoon till tender, then add a tablespoonful of flour, mix well, a pint of milk and a little broth, season with pepper, salt, and sugar, keep boiling till the onions are quite done, then put in the feet, which let simmer a few minutes, finish with a liaison of two yolk
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No. 732. Pieds d’Agneau.
No. 732. Pieds d’Agneau.
Lambs’ feet are cooked in the same manner as the sheeps’ but do not require quite so long to stew; having previously cooked ten feet put a pint of white sauce (No. 7) in a stewpan, with half a pint of white stock and four button onions; reduce to half, then pass it through a tammie over the feet into another stewpan, season with a little pepper, salt, and sugar, add twenty heads of mushrooms and a little chopped parsley; simmer altogether two or three minutes, add a little lemon-juice, and finis
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No. 733. Pieds d’Agneau farcis.
No. 733. Pieds d’Agneau farcis.
Have eight feet ready cooked and cold, then have prepared a quarter of a pound of veal forcemeat (No. 120), with which add a little chopped parsley, chopped eschalots, and the yolk of an egg, fill the part of the feet with it from which you took the large bone, put them again into the stock they were cooked in and simmer twenty minutes, take them out, drain on a cloth, and dress them in pyramid by placing a little mashed potato upon the bottom of the dish, laying four at the bottom and finishing
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No. 734. Pieds d’Agneau en marinade.
No. 734. Pieds d’Agneau en marinade.
Having cooked eight feet, cut each one in halves lengthwise and put in a basin with two onions sliced, two bayleaves, a sprig of thyme, a bunch of parsley, a glass of vinegar, two spoonfuls of oil, and a little salt and pepper, let them remain four hours, drain upon a cloth, and dip them into fritter batter (No. 1285), fry a nice light brown colour, dress on a napkin, garnish with fried parsley, and serve with some tomata sauce (No. 37) in a boat....
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No. 735. Pieds d’Agneau en cartouche.
No. 735. Pieds d’Agneau en cartouche.
Have cooked eight feet, which dry upon a cloth, make a sauce like for the cotelettes durcelle (No. 704), stew the feet in it twenty minutes, then leave them to get cold in the sauce, have eight pieces of cartridge paper, (each piece large enough to fold a foot in,) oil them and lay in a foot with as much of the sauce as you think sufficient, roll them round and fold the paper at each end to imitate a cartridge, broil them over a slow fire, dress in pyramid and serve with a little gravy in a boat
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No. 736. Oreilles d’Agneau à la Belle Fermière.
No. 736. Oreilles d’Agneau à la Belle Fermière.
Procure eight or ten lambs’ ears and put them into lukewarm water to disgorge for two or three hours, then make a blanc (No. 459), in which put the ears to stew; let them be well covered or they will turn black, boil gently about an hour, if done the thick part of the ears will feel tender, if not ready to serve let them remain in the stock until wanted, make a border of forcemeat as described for the ris de veau à la Turque (No. 673), place it on your dish, take out the ears, make five or six i
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No. 737. Oreilles d’Agneau à la Marquise.
No. 737. Oreilles d’Agneau à la Marquise.
Cook and dress eight or ten lambs’ ears, as above, on a border of forcemeat, only turning the ears half reverse way, they will then form a crown; place a plover’s egg peeled and warmed in stock in the hollow of each ear, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan with eight tablespoonfuls of white stock or milk, reduce one-third, then in another stewpan have ten cockscombs nicely dressed and ten button mushrooms, pass the sauce through a tammie upon them,
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No. 738. Oreilles d’Agneau à la Ravigote.
No. 738. Oreilles d’Agneau à la Ravigote.
Cook and dress ten ears precisely as in the last, omitting the eggs, put half a pint of white sauce (No. 7) in a stewpan with half the quantity of white stock, and let it reduce one third; then have ready two ounces of butter, with which you have mixed a teaspoonful of chopped tarragon, one of chopped chervil, one of chopped parsley, and two of tarragon vinegar; season with a little pepper and salt, mix it with the sauce, stir over the fire till hot, but do not let it boil, sauce over and serve.
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No. 739. Oreilles d’Agneau à la Maître d’Hôtel.
No. 739. Oreilles d’Agneau à la Maître d’Hôtel.
Proceed exactly as above, only using two ounces of maître d’hôtel butter (No. 79) instead of the butter there described....
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No. 740. Oreilles d’Agneau en marinade.
No. 740. Oreilles d’Agneau en marinade.
When cooked cut each ear in halves, lengthwise, and proceed exactly as for the pieds d’agneau (No. 734)....
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No. 741. Oreilles d’Agneau farcis.
No. 741. Oreilles d’Agneau farcis.
Have eight ears cooked as before, dry them well with a cloth, then put half a pound of veal forcemeat (No. 120) in a basin, with a teaspoonful of chopped eschalots and one of chopped mushrooms, mixed with the yolk of one egg; put a spoonful of the forcemeat in the hollow of each ear, egg and bread-crumb them all over and fry twenty minutes in lard, not too hot, or they would be too brown before they were sufficiently done; dress them on a border of mashed potatoes and serve with a sauce Italienn
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No. 742. Queues d’Agneau à la Crèmière.
No. 742. Queues d’Agneau à la Crèmière.
Lambs’ tails are extremely delicate, cut four into pieces an inch and a half in length, and cook them as directed (No. 627); when tender take them out, put sixteen spoonfuls of white sauce in a stewpan, with four of veal stock, boil five minutes, season with a little salt, pepper, grated nutmeg, and sugar; when boiling put in the tails, and two minutes before serving add half an ounce of butter and the juice of half a lemon, move the stewpan round over the fire till the butter is melted, add two
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No. 743. Langue d’Agneau à la Persane.
No. 743. Langue d’Agneau à la Persane.
Procure eight lambs’ tongues, let them disgorge twelve hours in lukewarm water, cover the bottom of a stewpan with thin slices of fat bacon, lay the tongues over and cover them with stock, add two onions, one carrot, and a bunch of parsley, thyme, and bay-leaf; when boiling draw them to the corner of the stove to simmer, skim well, try when done with a trussing-needle; if they feel tender take them up, take off the skin, trim a little on each side, cut them in halves lengthwise in the shape of c
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No. 744. Lambs’ Brains à l’Innocent.
No. 744. Lambs’ Brains à l’Innocent.
Procure eight or ten lambs’ brains and put them in lukewarm water to disgorge, take off the skins, put the brains in a stewpan with two minced onions, a bunch of parsley, and a little carrot, cover with water, add a glass of vinegar, and a little salt, and boil them ten minutes, then lay them on a cloth and divide each piece in two thin slices, have eight paper cases in which lay the slices of brains, seasoning separately, place a piece of butter on the top of each, with a little chopped parsley
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No. 745. Lambs’ Fry.
No. 745. Lambs’ Fry.
Procure two sets of lambs’ fry, which blanch ten minutes in boiling water, drain them on a sieve, and when quite dry egg over with a paste-brush, throw them into bread-crumbs, with which you have mixed some chopped parsley, fry them in very hot lard of a nice light-brown colour, dress pyramidically upon a napkin, garnish with fried parsley and serve....
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No. 746. Ris d’Agneau aux petits pois.
No. 746. Ris d’Agneau aux petits pois.
Procure ten lambs’ heart-sweetbreads, if not very white lay them in lukewarm water to disgorge, put them in a stewpan of boiling water to blanch, two minutes will be sufficient; throw them into a basin of cold water, and when cold, lard very neatly with very thin strips of bacon, when larded cover the bottom of the stewpan with thin slices of fat bacon, two onions sliced, and a little parsley, thyme, and bay-leaves, lay the sweetbreads over, and put in sufficient broth to come up to their sides,
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No. 747. Ris d’Agneau à la Cambaçères.
No. 747. Ris d’Agneau à la Cambaçères.
Lard, cook, and dress eight nice sweetbreads as above, then have nicely cooked nine very fine cockscombs (No. 128), and place one between each sweetbread; have also the following garniture and sauce: prepare thirty very small quenelles of fowl (No. 122), poach them in stock, drain on a cloth, and put them in a stewpan, with six truffles turned to the size of small marbles, and twelve fine olives (stoned) in another stewpan, put half a glass of sherry, a bay-leaf, half a teaspoonful of chopped on
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No. 748. Ris d’Agneau aux concombres.
No. 748. Ris d’Agneau aux concombres.
Lard, cook, and dress ten sweetbreads as before, and serve a sauce aux concombres (No. 103) in the centre; they may also be served with a sauce à la jardinière (No. 100), pointes d’asperges (No. 101), sauce tomate (No. 37), &c....
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No. 749. Ris d’Agneau à la Madone.
No. 749. Ris d’Agneau à la Madone.
Blanch ten nice sweetbreads, trim them well, cut a deep incision in the centre of each, in which stick a very fine cockscomb (No. 128); surround each sweetbread with a slice of fat bacon, place them in a stewpan and braise as before, but they must be kept quite white, braise half an hour, take off the bacon and dress them upon a border of forcemeat as the last, the cockscombs will be quite firm, then have ready the following sauce: peel and mince the half of a very small cucumber and put it in a
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No. 750. Epigramme d’Agneau aux haricots verts.
No. 750. Epigramme d’Agneau aux haricots verts.
Procure the ribs of a lamb, saw off the breast as large as possible, leaving the bones of the neck long enough to cut cotelettes, braise and press as directed for breast of mutton (No. 487); the day before you want to use it, cut seven nice cotelettes from the neck, then cut seven pieces from the breast, rather small, and the shape of hearts, egg and bread-crumb the cotelettes, which also fry in the same sauté-pan, the whole of them to be of a nice light-brown colour, make a border of mashed pot
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No. 751. Epigramme d’Agneau aux petits pois.
No. 751. Epigramme d’Agneau aux petits pois.
Proceed with the breast and cotelettes exactly as in the last, using peas instead of French beans, and omitting the lemon-juice; or they may be served with the petits pois à la Française (No. 84), or petits pois au lard (No. 85); experience has taught me that the above is not only the most simple method, but the peas eat much nicer than in either of the other ways; the peas must be young and perfectly fresh, if the reverse stew them by all means....
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No. 752. Epigramme d’Agneau aux concombres.
No. 752. Epigramme d’Agneau aux concombres.
Proceed exactly as before, using a sauce aux concombres (No. 103) instead of the other vegetables....
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No. 753. Epigramme d’Agneau à l’Ancienne.
No. 753. Epigramme d’Agneau à l’Ancienne.
Prepare your cotelettes and breast as before, but dress them alternately on the dish; you have previously roasted a shoulder of lamb, when cold cut half a pound of the best part out, which cut into slices the size of half-a-crown, cut also ten fine heads of blanched mushrooms in two slices and put them into a stewpan with the lamb; in another stewpan put a pint of white sauce (No. 7), six spoonfuls of white stock, with four of boiled milk and a bunch of parsley, reduce to a proper thickness, pas
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No. 754. Cotelettes d’Agneau aux petits pois.
No. 754. Cotelettes d’Agneau aux petits pois.
Lamb cotelettes require great attention, both in cutting, bread-crumbing, and frying. Cut twelve cotelettes of the same size and shape as represented in the engraving, lay them upon a dish, season lightly with white pepper and salt, put three yolks of eggs upon another plate, which mix with a tablespoonful of cream, rub each cotelette in it and afterwards into very fine bread-crumbs, beat them lightly with your knife, keeping them in their shapes, have a quarter of a pound of butter in a small s
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No. 755. Cotelettes d’Agneau aux pointes d’asperges.
No. 755. Cotelettes d’Agneau aux pointes d’asperges.
Prepare and dress twelve lamb cotelettes as above, and serve with the garniture aux pointes d’asperges....
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No. 756. Cotelettes d’Agneau aux haricots verts.
No. 756. Cotelettes d’Agneau aux haricots verts.
Prepare and dress the cotelettes as before, and serve with the garniture aux haricots vert....
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No. 757. Cotelettes d’Agneau aux racines glacées.
No. 757. Cotelettes d’Agneau aux racines glacées.
Prepare your cotelettes as above, dress them on a small border of mashed potatoes, then have ready the young vegetables and sauce as directed for grenadins de veau aux racines nouvelles (No. 692), dress the vegetables in pyramid in the centre, sauce round, glaze lightly and serve. In a large dinner where you are obliged to cook your cotelettes some time before serving, put them into a sauté-pan, half cover them with thin glaze, and keep hot till wanted. This remark applies to every description o
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No. 758. Cotelettes d’Agneau aux jeunes oignons.
No. 758. Cotelettes d’Agneau aux jeunes oignons.
Prepare and dress twelve lamb cotelettes as before; have ready the following sauce: peel fifty spring onions nearly as large as marbles, put half a teaspoonful of sugar into a stewpan, place it over the fire and when melted add two pats of butter and your onions, pass over a slow fire twenty minutes or till tender, tossing them occasionally, then add fifteen spoonfuls of white sauce (No. 7), with eight of white stock and a small bunch of parsley, simmer at the corner of the fire a few minutes, s
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No. 759. Cotelettes d’Agneau à la Palestine.
No. 759. Cotelettes d’Agneau à la Palestine.
Proceed exactly as for cotelettes de mouton (No. 710), but scooping the artichokes a size smaller....
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No. 760. Cotelettes d’Agneau à la Vicomtesse.
No. 760. Cotelettes d’Agneau à la Vicomtesse.
Proceed as for cotelettes de mouton à la vicomtesse (No. 699)....
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No. 761. Cotelettes d’Agneau à la purée de truffes.
No. 761. Cotelettes d’Agneau à la purée de truffes.
Prepare twelve lamb cotelettes as usual, and have ready the following purée: put six large French truffles in a mortar and pound them very fine, then put a pint of demi-glace (No. 9) in a stewpan, with four spoonfuls of consomme, reduce a few minutes, keeping it stirred, add the pounded truffles and a little sugar, simmer a couple of minutes, rub it through a tammie with a couple of wooden spoons, put it again into a stewpan to make hot, sauce under the cotelettes, which glaze and serve. The Fre
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No. 762. Cotelettes d’Agneau à la purée de champignons.
No. 762. Cotelettes d’Agneau à la purée de champignons.
Prepare twelve cotelettes as usual, which glaze and serve with a sauce à la purée de champignons (No. 54) under them....
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No. 763. Cotelettes d’Agneau à la purée d’artichauts.
No. 763. Cotelettes d’Agneau à la purée d’artichauts.
Prepare the cotelettes as usual, and have ready the following purée: peel and slice eight large Jerusalem artichokes, and one small onion, put the onion into a stewpan, with an ounce of butter, two ounces of raw ham, a sprig of thyme, ditto parsley, and one bay-leaf; stir over the fire five minutes, then add the artichokes, with a very little white stock, cover the stewpan and place it over a slow fire, stirring round occasionally; let them remain till quite tender, then add a tablespoonful of f
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No. 764. Cotelettes d’Agneau farcis aux truffes.
No. 764. Cotelettes d’Agneau farcis aux truffes.
Cut, lard, and braise twelve lamb cotelettes as described for mutton (No. 722), but they will not require so long stewing, press them between two dishes until cold, trim them nicely, then make a purée of truffles as directed (No. 53), but thicker, take it off the fire whilst boiling, and stir in the yolks of two eggs very quickly, place it a moment on the fire to set, and pour on a dish to get cold, then take the cotelettes by the bones and surround them with the purée, spreading it over with a
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No. 765. Cotelettes d’Agneau farcis aux champignons.
No. 765. Cotelettes d’Agneau farcis aux champignons.
Prepare your cotelettes as above, make a purée of mushrooms as directed (No. 54), but thicker, and adding the two yolks of eggs as in the last, spread it over the cotelettes, bread-crumb, fry, and serve exactly as in the last. Lamb côtelettes farcis may also be made with purée of asparagus (No. 102), cauliflower (No. 97), artichokes (No. 90), or cucumbers (No. 105), by following the above articles. For cotelettes d’agneau à la reform, Provençale, maître d’hôtel, Hollandaise, poivrade, piquante,
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No. 766. Blanquette d’Agneau.
No. 766. Blanquette d’Agneau.
Roast a shoulder of lamb, and when cold cut the best part of it into thin slices about the size of half-crown-pieces, cut also about half the quantity of cooked ham or tongue into pieces of the same size as the lamb, put them together in a stewpan; you have previously boiled in another stewpan a pint of good white sauce (No. 7), and half a pint of stock with a bunch of fresh parsley in it, which pass through a tammie over the meat, season with pepper, salt, and the juice of half a lemon, simmer
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No. 767. Croquettes d’Agneau.
No. 767. Croquettes d’Agneau.
Roast a shoulder of lamb and when cold cut it up in very small dice with one fourth the quantity of cooked ham or tongue; put a tablespoonful of chopped onions into a stewpan, with an ounce of butter, pass it over a fire till the onion becomes yellowish, then add a little flour, mix well, put in your mince, with about a pint of white sauce (No. 7), season with a little pepper, salt, and sugar; boil all together five minutes, keeping it stirred, if too thick add a little more sauce, then add two
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No. 768. Cotelettes de Porc à l’Indienne.
No. 768. Cotelettes de Porc à l’Indienne.
Cut twelve cotelettes from a neck of pork, similar to the manner directed for mutton cotelettes, only you will be able to cut four cotelettes without bones, by cutting a cotelette from between the rib-bones, as they require little or no beating, you cut them from the neck of the same thickness you require your cotelettes, egg and bread-crumb and fry them a nice colour in clarified butter; they require to be well done, for underdone pork is very unwholesome; dress in a crown upon a border of mash
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No. 769. Cotelettes de Porc sauce remoulade.
No. 769. Cotelettes de Porc sauce remoulade.
Prepare and dress the cotelettes as above, and proceed as for the mutton cotelettes, sauce remoulade (No. 717). Pork cotelettes are also served with their original sauce Robert (No. 28), sauce piquante (No. 27), au jus d’échalotte (No. 16), or poivrade (No. 33) over, and with a sauce tomate (No. 37) beneath them; the cotelettes require glazing, especially where the sauce is served under them....
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No. 770. Cotelettes de Porc à la Siamoise.
No. 770. Cotelettes de Porc à la Siamoise.
Prepare twelve cotelettes as before, dress them on your dish, and have ready the following sauce: peel forty button onions, then put half a teaspoonful of sugar in a stewpan, and place it over the fire; when melted and beginning to brown, add two ounces of butter and the onions; keep tossing them over the fire until they get rather brown, add a pint of brown sauce (No. 1), and half the quantity of consommé; let boil on the corner of the stove till the onions are done, keeping it well skimmed, th
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No. 771. Cotelettes de Porc à la Bolognaise.
No. 771. Cotelettes de Porc à la Bolognaise.
Prepare twelve cotelettes as before, but mixing some grated Parmesan cheese with the bread-crumbs, and frying them in oil; then cut eighty pieces of blanched macaroni (No. 130), about three quarters of an inch long, with twenty pieces of cooked ham or tongue, and twenty mushrooms the same size as the macaroni; put them into a stewpan, with two spoonfuls of tomata sauce (No. 37), and a piece of glaze the size of a walnut; place over the fire and when quite hot add two ounces of grated Parmesan, a
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No. 772. Cotelettes de Porc à la Jeune France.
No. 772. Cotelettes de Porc à la Jeune France.
Prepare twelve cotelettes as before, but cook them rather underdone, have ready the preparation of onions as for cotelettes à la Provençale (No. 701), with a spoonful of French mustard added, cover the cotelettes all over with it about a quarter of an inch in thickness, egg, bread-crumb, and fold each one in a piece of pig’s caul to keep its shape, put a little oil in the sauté-pan, lay in the cotelettes, put it over the fire for two or three minutes, then in the oven to give them a good colour,
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No. 773. Filets de Porc à l’Hanoverienne.
No. 773. Filets de Porc à l’Hanoverienne.
Procure four small fillets of pork from under the loins, take off all the skin and beat them flat, lard neatly with fine bacon as for a sweetbread, cover the bottom of stewpan with thin slices of bacon, two onions in slices and a little parsley, thyme, and bay-leaf, lay the fillets over, add about a pint of stock, stand it over the fire five minutes, then put it in the oven; when done they will be quite tender, glaze and salamander a nice colour, place them on a clean cloth to drain, and cut eac
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No. 774. Escalopes de Porc à la Lyonnaise.
No. 774. Escalopes de Porc à la Lyonnaise.
Procure four fillets from the loin as in the last, but do not lard them, cut them into pieces the size and shape of a fillet of fowl, egg, bread-crumb, and fry in clarified butter, dress in crown on your dish, sauce over with a brown Soubise (No. 48), sprinkle bread-crumbs over, salamander and serve. Escalopes may also be served with any of the sauces as served with the cotelettes....
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No. 775. Langue de Porc demi salé.
No. 775. Langue de Porc demi salé.
Have three fillets of pork larded, and braise as (No. 773), and cut each fillet in halves to make six pieces, boil also three small pigs’ tongues, split each one in half, skin and trim nicely, make a border of mashed potatoes on your dish, upon which dress the fillets and tongues alternately in crown, glaze lightly and serve with a sauce tomate (No. 37). Pigs’ tongues may be dressed in the same manner as calves’ or sheep, but they are not such delicate eating. The flesh of the doe or roebuck is
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No. 776. Cotelettes de Chevreuil à la Bohémienne.
No. 776. Cotelettes de Chevreuil à la Bohémienne.
Cut twelve cotelettes from the necks, the same as you would mutton, but they will be rather larger, make two quarts of the marinade as for filet de bœuf à la Bohémienne (No. 426), and lay in the cotelettes, let them remain four days; when ready for use take them out, dry upon a cloth, season with a little pepper and salt, dip in flour, egg and bread-crumb afterwards, dip them in clarified butter, and again in the bread-crumbs, beat them lightly with a knife, place them on a gridiron, broil nicel
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No. 777. Cotelettes de Chevreuil sauté sauce poivrade.
No. 777. Cotelettes de Chevreuil sauté sauce poivrade.
Having cut twelve cotelettes, season with pepper and salt, put a quarter of a pound of butter in a sauté-pan, melt it and lay in the cotelettes, put them over a sharp fire and when partly done turn, keeping them underdone; take all the butter away without disturbing the cotelettes, then pour a pint of thin poivrade sauce (No. 32) and half a pint of consommé over, let them simmer about ten minutes till the meat has taken the flavour of the sauce, dress the cotelettes as before, reduce the sauce t
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No. 778. Minced Chevreuil.
No. 778. Minced Chevreuil.
With the remains of a haunch or any other part from a previous dinner, take the meat and cut it up in very thin slices, have ready boiling on the fire about a pint of sauce piquante (No. 27), throw in the meat, but do not let it boil; after the meat is in, season rather high, and finish with a spoonful of currant jelly, it requires to be rather thick, turn it out on your dish and garnish round with triangular scippets of bread fried in butter, serve immediately....
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No. 779. Of the Wild Boar.
No. 779. Of the Wild Boar.
The principal and most recherché part of this ferocious animal is the head, which is eaten cold, stuffed the German fashion; it is, however, a second course dish, and will be given in that series. The cotelettes are dressed exactly as the chevreuil, it may also be minced, but as it is seldom or ever eaten in this country, I shall content myself with these few remarks (see Boar’s Head, No. 984)....
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No. 780. Of Venison for Entrées.
No. 780. Of Venison for Entrées.
The haunches and necks are usually roasted, its high price would prevent its being cut up for entrées, as that would only be spoiling a noble dish to make a small one, and then would not be so delicious as the joint nicely roasted, but in large families in the country, where venison is very plentiful, the receipts for a few entrées may be very acceptable....
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No. 781. Cotelettes de Venaison en demi-glace.
No. 781. Cotelettes de Venaison en demi-glace.
A neck of venison requires to be hung a fortnight or three weeks before it is ready; cut the cotelettes as described for mutton, but of course they will be larger, and you must leave as much of the fat as possible, and be careful in beating it flat not to detach the fat from the lean, as the fat is so delicate; put two ounces of butter in a sauté-pan to melt, lay the cotelettes over and place them on a brisk fire, when half done turn them, fry them a good colour, (they are done when they feel fi
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No. 782. Cotelettes de Venaison aux olives.
No. 782. Cotelettes de Venaison aux olives.
Proceed exactly as above, but just before pouring the sauce over add about twenty stoned olives, dress them in the centre, sauce over and serve; truffles or mushrooms may likewise be introduced....
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No. 783. Cotelettes de Venaison au jus de groseilles.
No. 783. Cotelettes de Venaison au jus de groseilles.
Sauté and dress your cotelettes as above, then put a pint of thin sauce poivrade (No. 32) in the sauté-pan with a little consommé, reduce till thickish, skim a little, add a spoonful of currant jelly, sauce over and serve....
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No. 784. Hashed Venison.
No. 784. Hashed Venison.
The remains of a haunch of venison when cold is much thought of as hash, under which humble name it makes its appearance amongst the most sumptuous dishes, and is a great favourite with epicures, but if no fat remains do not attempt to dress it; but a good haunch well-carved will supply sufficient fat to hash the remainder. Put a quart of good brown sauce (No. 1) in a stewpan with a pint of consommé (No. 134), a piece of glaze, and a good bunch of parsley, let reduce to a good demi-glace, skim,
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No. 785. Venison Pie.
No. 785. Venison Pie.
May also be made from the remains of a haunch in a common pie-dish or silver soufflée-dish; put some thin slices of venison at the bottom of the dish, season with pepper, salt, and little chopped eschalot, then a layer of fat, proceeding alternately till the dish is full, building it up to form a dome and give the pie a good appearance, put in a piece of glaze the size of a walnut, a few spoonfuls of gravy, and four of brown sauce, cover with puff-paste (No. 1132), make a hole in the top, egg ov
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No. 786. Estomacs de Dinde à la Turenne.
No. 786. Estomacs de Dinde à la Turenne.
Many entrées may be made of turkey, but it is usually served as a remove, being too large, and consequently too expensive to cut up; but several entrées may be made from the remains of one previously served, for the following choose very young small turkeys. Have a young turkey well plucked and drawn, with a sharp knife cut off the whole of the breast, leaving nothing but the legs and backbone, then carefully skin and bone the breast without separating the fillets, it will then be in the form of
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No. 787. Estomac de Dinde à la Jeune Comtesse.
No. 787. Estomac de Dinde à la Jeune Comtesse.
Prepare the breast as above, only larding and glazing both fillet; you have previously roasted the legs tied up in vegetables, take off all the flesh, which pound well in a mortar and pass through a wire sieve, then put a spoonful of chopped eschalots in a stewpan with two pats of butter, place it over the fire a few minutes till the eschalots become a little yellow, then add a quarter of a tablespoonful of flour (mix well,) and the purée of turkey, which cover with half a pint of white sauce (N
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No. 788. Escalopes de Dinde en blanquette.
No. 788. Escalopes de Dinde en blanquette.
Take out the two fillets of a turkey, and take off all the skin, then beat them to the thickness of a five-shilling-piece, and from each fillet cut five escalopes in a slanting direction, put two ounces of fresh butter in a sauté-pan, place it over the fire, and when melted lay in the escalopes, season lightly with a little white pepper, salt, and the juice of half a lemon, place them on a slow fire, turn them, pour off all the butter from the sauté-pan, and cover with fifteen spoonfuls of white
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No. 789. Escalopes de Dinde à la Belle Fermière.
No. 789. Escalopes de Dinde à la Belle Fermière.
Fillet a turkey as before, and cut each escalope into an oval shape, season with a little salt and pepper, egg and bread-crumb, fry a light brown colour in clarified butter, dress them on a border of mashed potatoes in crown, with a large dressed cockscomb (No. 128) between each, sauce in the middle and round as for estomac de dinde (No. 787), and serve very hot....
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No. 790. Emincée de Dinde à l’Italienne
No. 790. Emincée de Dinde à l’Italienne
Is made with the remains of a turkey from a previous dinner, cut large slices from the breast-part, as much as you may require, and put them into a stewpan with six gherkins cut in long slices, have ready a pint of good sauce Italienne (No. 31), and when boiling pour it over; warm them gently, but do not let them boil, and serve in a dish with very small croquettes de pommes de terre (No. 131) round....
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No. 791. Blanquette de Dinde au Jambon.
No. 791. Blanquette de Dinde au Jambon.
Cut up the remains of a turkey as above, and put it in a stewpan, with a quarter of a pound of lean ham (cooked) also in slices, in another stewpan, have a pint of white sauce (No. 7) and half a pint of white stock, which boil with a few trimmings of mushrooms, then pass it through a tammie over the slices of turkey, place it on the fire, let simmer a few minutes, season with a little sugar and salt, add the juice of half a lemon, and finish with a liaison of two yolks of eggs, mixed with three
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No. 792. Filets de Poulardes à l’Ambassadrice.
No. 792. Filets de Poulardes à l’Ambassadrice.
Poulardes being smaller than capons, are better adapted for entrées, but both are dressed in the same manner. Have previously roasted in vegetables and quite white two small poulardes; when cold, with a sharp knife cut out the fillets, which again cut into two equal slices, beat them slightly with the blade of a strong knife, then have ready half a pound of delicate forcemeat of fowl (No. 122), with which put a couple of finely chopped truffles, cover each piece of fillet the eighth of an inch t
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No. 793. Filets de Poularde à la Marie Stuart.
No. 793. Filets de Poularde à la Marie Stuart.
Fillet a poularde by splitting the skin up the breast, and passing your knife down the bone, keeping close to the ribs until you have scooped them out, then lay them flat on a board, and with a thin knife take off the inner skin, leaving the upper one untouched; then cut off the legs, with as much skin as possible attached, bone them, and prepare the following stuffing: scrape half an ounce of fat bacon, and put it in a stewpan, with four cloves, a blade of mace, six peppercorns and a bay-leaf,
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No. 794. Filets de Poulardes à la Talma.
No. 794. Filets de Poulardes à la Talma.
Fillet two poulardes as described in the last, then take off the filet mignon, or small fillet, from the under part of each, lard the large fillet neatly as you would a sweetbread, and braise them as described for the estomac de dinde (No. 786), then have twelve French beans boiled nice and green, cut pieces from them in half circles, beat the small fillets gently, make incisions in them, in which stick the pieces of French beans, sauté them in a sauté-pan, keeping them quite white, then have re
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No. 795. Filets de Poularde à la Russe.
No. 795. Filets de Poularde à la Russe.
Prepare a little rice as for a casserole de riz (No. 626), with which form a small pyramid to stand in the centre of your dish, egg over and stand it in the oven to set, then cut a piece off the top, and empty a space large enough to hold a quarter of a pint; at the top of the pyramid there requires a space the size of half-a-crown, after you have emptied it put the top on again, and keep it hot; then fillet two poulardes as above, take off the small fillets, which form into rings by bringing th
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No. 796. Filet de Poularde à la Pierre le Grand.
No. 796. Filet de Poularde à la Pierre le Grand.
Fillet two poulardes as in the last, and when about three parts cooked lay them on a cloth, and with a thin sharp knife divide each fillet into two; have previously boiled a Russian tongue as in the last, cut also four pieces from the thick part, and pound the remaining tender part very fine; rub it through a wire sieve, then put a tablespoonful of chopped eschalots in a stewpan, with a small piece of butter, stir over the fire a few minutes, add a teaspoonful of flour, mix well, and a pint of w
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No. 797. Filets de Poularde à la Dumas.
No. 797. Filets de Poularde à la Dumas.
Fillet two poulardes and divide the fillets as in the last; when three parts cooked have ready the following puree: peel and cut in thin slices a very fresh cucumber, which put in a stewpan, with a spoonful of chopped eschalots and three pats of butter, pass gently over a slow fire twenty minutes, keeping them stirred, then add half a tablespoonful of flour and a pint of white sauce (No. 7); season with a little sugar and salt, rub it through a tammie, previously boiling five minutes, put it int
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No. 798. Blanc de Poularde aux concombres.
No. 798. Blanc de Poularde aux concombres.
Roast a large poularde in vegetables (see No. 417), and when cold cut the breast out carefully, and afterwards into thin slices, make a stock with the bones as directed (No. 6), then peel two cucumbers, which cut into pieces two inches in length, split each piece into four and take out the seeds if any, trim them at the corners and put them into a stewpan, with a spoonful of chopped eschalots and two pats of butter, place them over a slow fire tossing them occasionally; when a little tender pour
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No. 799. Cuisses de Poulardes à la Talleyrand de Périgord.
No. 799. Cuisses de Poulardes à la Talleyrand de Périgord.
Bone the legs of two poulardes, leaving as much skin as possible on them, then stuff and braise them as directed for poularde à la Marie Stuart (No. 528), only place slices of truffles between the flesh and the skin, then poach a square piece of forcemeat (No. 120) three inches high, and smaller at the top than the bottom; when cold place it on a cloth and cut it in the shape of a pyramid according to the size of your dish, make it hot in some stock, take it out carefully and fix it in the centr
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No. 800. Cuisses de Poulardes au Soleil.
No. 800. Cuisses de Poulardes au Soleil.
Bone the legs of two poulardes, leaving as much skin on as possible, season them with a little pepper and salt inside, then have ready a quarter of a pound of forcemeat (No. 120), chop two ounces of lean cooked ham, mix it with the forcemeat, stuff the legs with it, sew them up with a piece of packthread, then hold them a quarter of a minute over a charcoal fire to make the skin firm, have some bacon cut very fine, and with it lard a circle very neatly (forming rays), upon the top of each, brais
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No. 801. Cuisses de Poulardes à l’Ecaillère.
No. 801. Cuisses de Poulardes à l’Ecaillère.
Bone and season four legs as above, have ready a quarter of a pound of forcemeat (No. 120), with which mix ten well blanched oysters cut in quarters, and the yolk of an egg, stuff the legs, sew them with packthread, and braise them as before; prepare also a pyramid of forcemeat as before, have four little atelettes and place a craw-fish (No. 380) upon each, dress the legs with the atelettes as before, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with six sp
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No. 802. Cuisses de Poulardes farcis aux petits légumes.
No. 802. Cuisses de Poulardes farcis aux petits légumes.
Bone and season four legs as before, stuff them with a quarter of a pound of forcemeat (No. 120), and braise them as before, make a pyramid of mashed potatoes in the centre of your dish and dress a leg on each side; you have previously turned twenty young carrots and twenty young turnips in the shape of small pears, and stewed with sufficient stock to cover them, in which you put half a teaspoonful of sugar; when tender dry them on a cloth, and stick them alternately in the potatoes above and ar
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No. 803. Cuisses de Poulardes en fricassée à l’hôtelière.
No. 803. Cuisses de Poulardes en fricassée à l’hôtelière.
Bone, stuff, and braise as before four legs of poulardes, make a pyramid of mashed potatoes in the centre of your dish, draw out the packthread, drain the legs on a cloth, dress them round, place a fine craw-fish on the top, and have ready the following sauce: peel fifty small button onions and put them in a stewpan, with a pint of white sauce and half a pint of white stock, add a small bunch of parsley and half a bay-leaf; let simmer till the onions are tender, keeping it skimmed, then take out
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No. 804. Cuisses de Poulardes à la Bayonnaise.
No. 804. Cuisses de Poulardes à la Bayonnaise.
Procure four legs of poulardes and take out the thigh-bone, leaving the one in the leg, but cut off above the knuckle; then put four spoonfuls of salad oil in a stewpan, season the legs with a little pepper and salt, and lay them in, place the stewpan over a slow fire, cover it, and let them remain till they get a yellowish colour, turn, and when three parts done add thirty button onions cut in rings, set it over a sharp fire to give a tinge to the onions, pour off as much oil as possible, add a
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No. 805. Entrees of Spring Chickens, Pullets, Fowls, etc.
No. 805. Entrees of Spring Chickens, Pullets, Fowls, etc.
The number of entrées which may be made of this kind of poultry is immense, but to abbreviate and avoid repetition I have classified the three sorts together, so that the following entrées may be made from either of the three sorts, but for many entrées the spring chickens are preferable; the pullets are generally most used, especially for fillets, for if the fillets are very small the least neglect would make them very dry and uneatable, two large fillets are again awkward, however tender, ther
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No. 806. Filets de Volaille à la Sévigné.
No. 806. Filets de Volaille à la Sévigné.
Take two nice plump pullets, fillet them as directed for the poularde (No. 792), detach the filet mignon, or small fillet, from each, lay the fillets on a board, dip your cotelette-bat in water, beat one of the small fillets flat, then another and lay on the top of it, thus making two large fillets of the four small, then with a thin knife detach the skin from the large ones, melt two ounces of butter in a sauté-pan, lay in the fillets, which season lightly with white pepper, salt, and juice of
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No. 807. Filets de Volaille à la Néva.
No. 807. Filets de Volaille à la Néva.
Fillet and dress two fowls as above, likewise make the forcemeat and six quenelles with the legs, when the quenelles are partly cold dip them in a basin containing two eggs well beaten, take them out with a fork, and sprinkle some chopped boiled Russian tongue over, place them in an entrée-dish, cover and put them in a hot closet for an hour, cook the fillets as before; make a small border of mashed potatoes on your dish, dress the fillets and quenelles alternately to form a crown, and have read
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No. 808. Filets de Volaille sauté au Suprême.
No. 808. Filets de Volaille sauté au Suprême.
Fillet three fowls as before, making nine fillets from the three, sauté the same, dress them in crown on a border of mashed potatoes, sauce over with a sauce suprême (No. 57) and serve; should you require a larger entrée use four fowls instead of three....
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No. 809. Filets de Volatile aux truffes.
No. 809. Filets de Volatile aux truffes.
Fillet three fowls as before, sauté the same, then have a pint of the sauce suprême (No. 57) in a stewpan, boil the sauce, and when boiling throw in four preserved truffles in slices, add a tablespoonful of thick cream, sauce over and serve....
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No. 810. Filets de Volaille aux truffes à la Béchamel.
No. 810. Filets de Volaille aux truffes à la Béchamel.
Proceed with the fillets as before, put fifteen spoonfuls of sauce béchamel (No. 7) in a stewpan, with eight of white stock, reduce till rather thick, then add four truffles in slices, with a little salt and sugar, when again boiling add two tablespoonfuls of good thick cream, sauce over and serve....
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No. 811. Filets de Volaille aux champignons.
No. 811. Filets de Volaille aux champignons.
Prepare the fillets of three fowls as before, sauté and dress them as usual; wash and turn half a pottle of mushrooms, pass the heads in a stewpan with a little butter, salt, lemon-juice, and two tablespoonfuls of water, boil three minutes, then in another stewpan have a pint of the sauce suprême (No. 57), add the mushrooms with their stock, skim well, boil altogether ten minutes, add two tablespoonfuls of good thick cream and a little sugar, sauce over and serve....
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No. 812. Filets de Volaille aux champignons à la Béchamel.
No. 812. Filets de Volaille aux champignons à la Béchamel.
Proceed as before with the fillets, and likewise prepare half a pottle of white mushrooms as in the last, but saving the trimmings, which put in another stewpan with half the liquor from the mushrooms and a pint of béchamel sauce (No. 7), reduce till rather thick, then pass it through a tammie into another stewpan, add a little sugar and your mushrooms, previously drained on a cloth, boil altogether two minutes, add half a gill of boiling milk, sauce over and serve....
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No. 813. Filets de Poulet à l’Ambassadrice.
No. 813. Filets de Poulet à l’Ambassadrice.
Roast three fowls in vegetables as directed in the Removes, cut out the fillets and proceed exactly as for filets de poulardes à l’ambassadrice (No. 792)....
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No. 814. Filets de Poulet à la Strasbourgienne.
No. 814. Filets de Poulet à la Strasbourgienne.
Roast two large fowls in vegetables, and when cold take out the fillets, and with a thin knife divide each fillet in halves, to form two out of one, then pound two ounces of foie gras de Strasbourg (a small tureen of which can be purchased at any respectable Italian warehouse in London) in a mortar, and rub it through a hair sieve, put a spoonful of chopped onions in a stewpan with half a pat of butter, stir them a few minutes over the fire, then add half a pint of white sauce (No. 7), reduce ti
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No. 815. Filets de Volaille à la Duchesse.
No. 815. Filets de Volaille à la Duchesse.
Fillet three fowls, with the filets mignons making nine fillets, lard four of the fillets neatly and braise them as you would a sweetbread, then sauté the remainder of the fillets as usual; dress them alternately on a border of mashed potatoes, two larded, and the other plain, and have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan with six spoonfuls of white stock, a small bunch of parsley, and the trimmings of some fresh mushrooms, boil till it becomes thick, keeping
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No. 816. Epigramme de Filets de Volaille à la Josephine.
No. 816. Epigramme de Filets de Volaille à la Josephine.
Prepare and cook the fillets of three fowls as above, cut also four pieces from a cooked tongue the size and shape of your fillets, warm them in stock, make a small border of mashed potatoes on your dish, dress the larded fillets first, then the plain, then the tongue to form a crown, sauce with a thin purée of green peas (No. 86) in the centre, glaze the tongue and larded fillets, and serve....
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No. 817. Filets de Volaille aux concombres.
No. 817. Filets de Volaille aux concombres.
Fillet three fowls as usual, place them in a sauté-pan with butter, season and put by until ready; have two fine cucumbers cut in pieces three inches in length, split each piece in halves, take out the seeds and peel so as not to leave a mark of green upon it, trim each piece as near the size and shape of the fillets as possible, blanch them three minutes in boiling water with salt, drain them on a sieve, put them in a sauté-pan with a little sugar and some good white stock, set them on the fire
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No. 818. Fricassée de Poulet à la Chevalière.
No. 818. Fricassée de Poulet à la Chevalière.
Fillet two fowls but leave the pinions of the wings attached to them, lard and braise as directed for filets de poulardes à la Marie Stuart (No. 793), cut off the legs nicely, and take out the thigh-bone, leaving the leg-bone, but cutting it off above the knuckle; cut each back also into two pieces and trim neatly, put the legs and pieces of back into a stewpan, just cover them with one pint of water and two of stock, add a little pepper, salt, and a small bunch of parsley, thyme, and bay-leaf,
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No. 819. Fricassée de Poulet à l’Ancienne.
No. 819. Fricassée de Poulet à l’Ancienne.
Cut two fowls into eight pieces each, that is, two legs, two wings, with a piece of the fillet, two pieces of back, and two pieces of breast, put them into a stewpan with two quarts of warm water, let them remain ten minutes to disgorge, pour off all the water, then just cover them with cold water, add a quarter of a teaspoonful of pepper, and one of salt, parsley, thyme, and bay-leaf, with an onion in slices, and two cloves, simmer gently twenty minutes, skim well, take out the pieces, lay them
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No. 820. Petits Poulets Printaniers sauté aux truffes.
No. 820. Petits Poulets Printaniers sauté aux truffes.
Procure two spring chickens, cut each one in halves, then again divide the wings from the legs, thus making eight pieces of the two; cut off the legs just above the knuckle, break the back-bones with a knife, put half a pound of butter in a flat stewpan, let it melt, lay in the pieces of chicken, let them remain over a slow fire until they become rather brown, then turn them, let them remain until the other side is browned, then pour off as much of the butter as possible, and add a pint of brown
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No. 821. Poulet Printanier braisé à la Financière.
No. 821. Poulet Printanier braisé à la Financière.
Roast a spring chicken very white in vegetables, as directed in the Removes, when done draw out the string, place it in the centre of an entrée-dish, and serve with a sauce financière (No. 50) over, they may also be served with a sauce à la béchamel (No. 7) or any of the sauces directed for the flancs....
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No. 822. Petits Poulets Printaniers sauce remoulade (chaude).
No. 822. Petits Poulets Printaniers sauce remoulade (chaude).
Take out the back-bone of a good-sized chicken, cut the legs off at the knuckles, break the leg-bone, then make an incision in the thigh and draw the legs through to the inside; break the joints of the wings, and beat the chicken rather flat, then put a piece of butter in a sauté-pan, when melted lay in your chicken, pass it over a slow fire ten minutes, turn it and place it again over till it becomes slightly coloured, then lay it on a dish, season well with pepper and salt; egg all over, throw
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No. 823. Poulet Printanier grillé aux champignons confit.
No. 823. Poulet Printanier grillé aux champignons confit.
Prepare and broil a chicken exactly as in the last, put the juice from a small bottle of pickled mushrooms, not too salt, in a stewpan with a spoonful of chopped eschalots; reduce to half, then add twelve spoonfuls of brown sauce (No. 1), season with a little cayenne pepper and sugar, boil till rather thick, add the mushrooms from the bottle, when hot pour the sauce in the dish, dress the fowl over, which glaze and serve. Spring chickens broiled may also be served with sauce piquante (No. 27), p
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No. 824. Cuisses de Volaille truffés à la Périgord.
No. 824. Cuisses de Volaille truffés à la Périgord.
Cut off the six legs with as much of the skin as possible attached, giving them a round shape, take out the thigh-bone, and cut off the leg above the knuckle, then stuff the round part with a preparation of truffles, as for poularde à la Marie Stuart (No. 528), showing the truffles under the skin, sew them up, and braise as directed for that article; when done put a thin oval border of mashed potatoes on your dish, and dress the legs upon it, three on each side; place a small paper frill upon ea
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No. 825. Cuisses de Volaille à la Dino.
No. 825. Cuisses de Volaille à la Dino.
Prepare, stuff, and braise six legs as in the last, also have a fine larded sweetbread (No. 671) which braise with the legs, glaze and salamander of a nice gold colour, then have poached an oval piece of forcemeat (No. 120), an inch and a half high, three inches long, and two inches broad, place the sweetbread on the top, and dress the legs round, three upon each side, place a fine cockscomb between each leg to hide the forcemeat, fix them there by running little pegs made of stiff paste through
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No. 826. Cuisses de Volaille braisé aux concombres.
No. 826. Cuisses de Volaille braisé aux concombres.
Prepare and bone six legs as above, season them with a little pepper, salt, and very finely-chopped eschalots, then have ready half a pound of forcemeat of fowl, with which stuff them, sew them round and braise as before; when done dress them on your dish as described for cuisses de volaille truffés à la Périgord (No. 824), sauce in the middle and round with a garniture and sauce aux concombres (No. 103), and serve....
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No. 827. Cuisses de Volaille braisé aux pois.
No. 827. Cuisses de Volaille braisé aux pois.
Prepare, bone, stuff, and braise as the last, dress the same, and serve with stewed peas round and in the centre. For stewed peas (see No. 1077.) The legs braised as above may also be served with a sauce Palestine (No. 87) or à la jardiniere (No. 100.)...
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No. 828. Cuisses de Volaille en fricassée à l’Ancienne
No. 828. Cuisses de Volaille en fricassée à l’Ancienne
See (No. 819) and proceed exactly the same; dress them on the dish, and serve as above....
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No. 829. Cuisses de Volaille à la Marengo.
No. 829. Cuisses de Volaille à la Marengo.
Cut off the legs neatly as before, taking out the thigh-bone, and proceed as directed for petits poussins à la Marengo (see Flancs, No. 596), dress them pyramidically, sauce over, and serve. The whole of a fowl may be dressed in this manner by cutting it up as directed for poulet printanier (No. 820), and proceeding as described where above directed....
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No. 830. Poulet à la Provençale.
No. 830. Poulet à la Provençale.
Cut up a large fowl or a small poularde into eight pieces, that is, the two legs, the two wings, with a piece of the fillet attached, two pieces of breast and two pieces of back, put them into a sauté-pan with eight spoonfuls of oil and six onions, peeled and cut in thin slices, season with a little pepper and salt, place it over a slow fire, move and turn them occasionally; when done, lay them on a cloth, to drain off all the oil, put a little mashed potatoes on the bottom of your dish, dress t
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No. 831. Turban de Quenelles de Volaille à la Russe.
No. 831. Turban de Quenelles de Volaille à la Russe.
Take the flesh of a nice delicate large fowl, and with it make some forcemeat as directed (No. 122); when done make eight large quenelles with two silver tablespoons, by filling one of them with forcemeat, dip your knife in hot water, and smooth it over in a slight dome, then dip the other spoon in hot water, and scoop the quenelle from the first spoon with it, taking it into the hot spoon, from which it will easily slip, place them in a buttered sauté-pan, and cover with good second broth, plac
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No. 832. Quenelles de Volaille à l’Ecarlate.
No. 832. Quenelles de Volaille à l’Ecarlate.
Proceed precisely as above, using plain ox-tongue instead of the Russian....
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No. 833. Quenelles de Volaille aux concombres.
No. 833. Quenelles de Volaille aux concombres.
Make eight quenelles as before, then procure a fine hothouse cucumber, from which cut and trim eight pieces the size of your quenelles, put them in a stewpan with a pat of butter and a little sugar, pass them over a slow fire ten minutes, then add six spoonfuls of white broth, and let them simmer very gently till quite done, but not too much so, or it would be impossible to dress them; then poach the quenelles and lay them on a cloth to drain with the cucumber, have ready a border of mashed pota
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No. 834. Quenelles de Volaille en demi deuil.
No. 834. Quenelles de Volaille en demi deuil.
Make twelve quenelles as before, poach them and lay them on a cloth, have ready chopped two or three very black truffles, dip six of the quenelles in some egg well-beaten, roll them in the chopped truffles, place them in a dish, cover them up and stand them in the hot closet an hour; place the other six in some fresh stock in a stewpan and keep hot in the bain-marie, have ready a border of mashed potatoes on your dish, cut a piece off the bottom of each of the quenelles, dress the six black ones
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No. 835. Quenelles de Volaille à la York Minster.
No. 835. Quenelles de Volaille à la York Minster.
Make and poach twelve quenelles as before, dip them in egg, and then roll them in some finely chopped cooked lean York ham, place them on a dish, cover and put them in the hot closet to dry; make a border of mashed potatoes on your dish, and dress one red and one white quenelle alternately, put twelve good spoonfuls of white sauce (No. 7) in a stewpan, with ten of boiled milk and a little sugar, let reduce till it adheres to the spoon, add about forty strips of the cooked ham cut the size of jul
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No. 836. Quenelles de Volaille à la Pair de France.
No. 836. Quenelles de Volaille à la Pair de France.
Make eight quenelles as before, and when laying in the sauté-pan make a long incision in each, in which put a very white middle-sized dressed cockscomb, cover them with white stock, and poach very gently for a quarter of an hour; have also poached a solid piece of forcemeat four inches in diameter and two and a half in height, with a long round cutter cut four holes near the centre, large enough to stand in four plovers’ eggs, which peel and warm in a little stock, and between the four on the to
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No. 837. Quenelles de Volaille à la Silêne.
No. 837. Quenelles de Volaille à la Silêne.
Pass a tablespoonful of chopped onions in butter in a stewpan over a sharp fire, and when they begin to colour add a teaspoonful of flour, mix well in, then add half a pint of brown sauce, a piece of glaze the size of a walnut, two teaspoonfuls of chopped mushrooms, and one of chopped parsley, reduce five minutes, take it off the fire and stir in the yolks of two eggs very quickly; you have previously poached ten quenelles as before, and when cold dip them into the above sauce, covering them all
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No. 838. Boudins de Volaille à la Richelieu.
No. 838. Boudins de Volaille à la Richelieu.
Make sufficient of the above forcemeat, for twelve quenelles, lay a little flour on your dresser, upon which place twelve pieces of the forcemeat, each of the size of a quenelle, roll each a little with the hand, then with a knife form them into pieces two inches long and nearly an inch wide, place them in a buttered sauté-pan as you do them, and poach exactly as for the quenelles, dress them in crown on a border of mashed potatoes, sauce over with a sauce Périgueux (No. 55) and serve....
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No. 839. Boudins de Volaille à la Sully.
No. 839. Boudins de Volaille à la Sully.
Make the same quantity of forcemeat as for the last, lay it on your dresser and divide it into five pieces, flatten them with your knife, having sufficient flour on the board to prevent them sticking; have a salpicon as for croquettes (see next), place a little of it upon the centre of each piece of forcemeat, roll them up, place them in a buttered sauté-pan, cover with stock and poach them twenty minutes, drain on a cloth, cut off the ends, and lay them on your dish, three at the bottom and two
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No. 840. Croquettes de Volaille aux truffes.
No. 840. Croquettes de Volaille aux truffes.
Cut up a small braised fowl (or the remains of two or three left from a previous dinner) into very small dice (or mince), cut also two large truffles of the same size, put half a tablespoonful of chopped eschalots into a stewpan with half an ounce of butter, pass them three minutes over the fire, add a quarter of a tablespoonful of flour, mix well, then put in the fowl and truffles and half a pint of white sauce (No. 7)—or more if not sufficiently moist, boil all together ten minutes, season wit
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No. 841. Croquettes de Volaille au Jambon
No. 841. Croquettes de Volaille au Jambon
Are made in the same manner as in the last, only using cooked lean ham instead of truffles, and serving a little blanquette de volaille au jambon (see blanquette de dinde, No. 88) in the centre; croquettes de volaille à l’écarlate are made the same, merely substituting some cooked tongue and adding tongue to the blanquette; when made larger they are called boudins, but the croquettes are preferable, being more crisp....
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No. 842. Rissolettes de Volaille à la Pompadour.
No. 842. Rissolettes de Volaille à la Pompadour.
Make half a pound of forcemeat (No. 122), then have ready two buttered sauté-pans, place half of the forcemeat in the centre of each, then spread it over the bottom to the thickness of half-a-crown piece with a spoon, occasionally dipping the spoon in white of egg; then cover them over with stock and place them on a moderate fire, let them simmer for five minutes, take off as much of the stock as possible, and leave them in the sauté-pans to get half cold, take them out with a fish-slice, place
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No. 843. Filets de Canetons aux petits pois.
No. 843. Filets de Canetons aux petits pois.
Roast four ducklings in vegetables as directed in the Removes, take away the vegetables just before they are done, to give the breasts a slight colour; then cut out the fillets very neatly, dress them on a small border of mashed potatoes with a thin crouton of fried bread between each, put a pint and a half of young green peas (previously boiled) in a stewpan, with the gravy that has run from the ducklings, two ounces of fresh butter, a teaspoonful of sugar, and a little salt, keep tossing them
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No. 844. Filets de Canetons à la chicorée.
No. 844. Filets de Canetons à la chicorée.
Proceed with the ducklings precisely as above, fillet and dress the same, serve with some endive prepared as directed (No. 119) in the centre, but not too much nor too thick....
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No. 845. Filets de Canetons à la macédoine de lêgumes.
No. 845. Filets de Canetons à la macédoine de lêgumes.
Roast and fillet four ducklings as before, then prepare a stand of vegetables as directed for Chartreuse (No. 604), but not more than two inches in height, fill it with stewed cabbage well pressed and almost dry, and turn it out on your dish; when perfectly hot and the vegetables sufficiently cooked, dress the fillets in crown on the top, have ready a Macédoine de legume (No. 98), which dress in pyramid in the centre and serve....
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No. 846. Filets de Canetons au jus d’orange.
No. 846. Filets de Canetons au jus d’orange.
Roast and fillet four ducklings as before, dress them in crown on a border of mashed potatoes, and have ready the following sauce: put twenty spoonfuls of brown sauce in a stewpan with ten of white stock, place it over the fire to boil, with some bones from the breast of the ducklings, boil to a demi-glace, keeping it skimmed, take out the bones and pass the sauce through a tammie, then add the rind of an orange free from pith, which you have previously cut in fillets and blanched five minutes i
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No. 847. Filets de Canetons farcis.
No. 847. Filets de Canetons farcis.
Bone a duckling by placing it on your board and opening it at the back-bone, which is first to be taken out, then lay it out flat: take out the other bones singly, and cover the interior with forcemeat of fowl (No. 122), filling up every cavity and making it perfectly level on the top, put some thin slices of bacon at the bottom of a deep sauté-pan with a bunch of parsley and a few onions in slices, lay the duckling over and cover with white stock, lay a sheet of buttered paper over and put it i
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No. 848. Filets de Lièvre sauce reforme.
No. 848. Filets de Lièvre sauce reforme.
Procure three good-sized but young hares, when skinned lay them on a table and pass a knife down the back-bone, from the shoulder to the leg, keeping it close to the ribs till you have extracted the fillet, when done lay the fillets on a board the skin side downwards, and with a thin knife cut off the whole of the skin, by pressing your hand upon the fillet and drawing the knife along from the thin end to the thick; cut each fillet in halves, beat them lightly, trim them of a nice shape, and lar
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No. 849. Filets de Lièvre piqué sauce poivrade.
No. 849. Filets de Lièvre piqué sauce poivrade.
Proceed exactly as in the last, dress them in crown without the pieces of toast, and serve with a sauce poivrade (No. 32) over, dressed in the same manner, they may be served with a sauce tomate (No. 37)....
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No. 850. Filets de Lièvre piqué à la Bourguignote.
No. 850. Filets de Lièvre piqué à la Bourguignote.
Proceed and dress your fillets exactly as before, and have ready the following sauce: peel forty button onions, then put a little pounded sugar in a stewpan, which place over the fire, when it melts and turns yellowish put in a pat of butter and your onions, keep moving them over a slow fire till they become rather brown, then add a pint of brown sauce (No. 1) and six tablespoonfuls of consommé, place it at the corner of the stove, and skim well, let simmer till the onions are done; then take th
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No. 851. Filets de Lièvre piqué, mariné en demi-glace.
No. 851. Filets de Lièvre piqué, mariné en demi-glace.
Prepare and lard twelve pieces of fillets as usual, have ready a quart of marinade, see filet de bœuf à la Bohemienne (No. 426), and put them into it for three days; when wanted dry them on a cloth, butter a sauté-pan, lay in the fillets, cover them with a sheet of buttered paper, and stand them twenty minutes in a moderate oven, glaze and salamander a light brown, and dress in crown on a border of mashed potatoes, then pour as much of the butter off from the sauté-pan as possible, and put eight
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No. 852. Escalopes de Lièvre à la Chasseur.
No. 852. Escalopes de Lièvre à la Chasseur.
Fillet three hares as before and cut each fillet into four escalopes in a slanting direction; beat them into an oval shape, put an ounce of butter in a deep sauté-pan, with a teaspoonful of chopped eschalots; when the butter is melted lay in the escalopes, season them with a little pepper and salt, and place them on a sharp fire; when half done turn them over, be careful not to do them too much; when done dress in crown upon a border of mashed potatoes, pour off the butter, then put a glass of p
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No. 853. Cotelettes de Lièvre à la Dauphine.
No. 853. Cotelettes de Lièvre à la Dauphine.
Fillet two hares as before, and out of each fillet cut three cotelettes by cutting each fillet in halves, making one of the thin end and cutting the thick into two equal slices, thus making twelve pieces of the four fillets; beat them of an equal thickness, boil the rib-bones of one of the hares till all the flesh comes off, and stick a bone in each piece to imitate the bone of a cotelette, egg, bread-crumb, and fry them in oil a nice colour, but not too much done, dress in crown upon a border o
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No. 854. Turban de Lièvre à la Péronne.
No. 854. Turban de Lièvre à la Péronne.
Fillet one large hare and make six cotelettes out of the two fillets as in the last, egg and bread-crumb them with a little chopped ham mixed with the bread-crumbs, and fry in oil as before; you have previously made forcemeat of the legs as described (No. 123), with which make six large quenelles, poach, and dish them on a border of mashed potatoes alternately with the cotelettes; have ready the following sauce: put a teaspoonful of chopped eschalots in a stewpan, with two of tarragon vinegar an
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No. 855. Filets de Lapereau à la Valencienne.
No. 855. Filets de Lapereau à la Valencienne.
For entrées the tame rabbits are the best, and most preferable; but the wild are very good and may be dressed in any of the following ways. Take three or four young rabbits, skin and fillet them the same as the hares; if the fillets are sufficiently large cut each one in halves forming each piece in the shape of a small cotelette, beat them lightly and of equal thickness, place them in a buttered sauté-pan, season with a little white pepper, salt, and the juice of half a lemon, place them over a
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No. 856. Filets de Lapereau à l’Ecarlate.
No. 856. Filets de Lapereau à l’Ecarlate.
Fillet three rabbits and so cut the fillets as to have nine pieces, which cook as in the last, then cut nine slices of cooked ham of the same size and shape as the fillets, and make them hot in a little stock, dress them alternately with the fillets in crown upon a border of mashed potatoes, then put a pint of white sauce (No. 7) and half a pint of white stock in the sauté-pan, stir over the fire until nearly thick enough, then add twenty heads of blanched mushrooms and a little sugar, boil anot
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No. 857. Turban de Lapereau à la Douarière.
No. 857. Turban de Lapereau à la Douarière.
Fillet three good-sized rabbits and cut each fillet in halves, making twelve pieces, six of which lard neatly; dress the six plain as before, but the six larded ones must be braised like sweetbreads, and glazed, and salamander a good colour, make a border of mashed potatoes on your dish, upon which dress the fillets alternately, (one larded and one plain,) in crown, put a pint of brown sauce (No. 1) in the sauté-pan, with half a pint of consommé, boil and skim, add half a glass of sherry, and a
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No. 858. Epigramme de Filets de Lapereau.
No. 858. Epigramme de Filets de Lapereau.
Proceed precisely as in the last, only dressing the six plain fillets on one side and the larded ones on the other instead of alternately, and add twelve dressed cockscombs and twelve blanched mushrooms to the garniture in the sauce; or they may be served with a blanquette made from the legs of the rabbits, previously braised, proceeding as described for blanquette de dinde (No. 791)....
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No. 859. Filets de Lapereau à la Musulmane.
No. 859. Filets de Lapereau à la Musulmane.
Lard twelve pieces of fillets from three or four rabbits, braise them as you would sweetbreads; when done glaze and salamander of a light colour, and dress in crown as high as possible; you have boiled half a pound of good rice (No. 129), season it with a little salt, and mix four pats of butter and a pinch of saffron with it, dress it in pyramid in the centre of your dish, serve with a thin currie sauce (No. 46) round the fillets, and some separate in a boat; serve very hot....
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No. 860. Cotelettes de Lapereau aux petites racines.
No. 860. Cotelettes de Lapereau aux petites racines.
Fillet three rabbits, cut each fillet in halves and shape them in the form of cotelettes, sticking a piece of the rib-bone of the rabbit in at the thin end, egg, bread-crumb, and fry them in oil of a light brown colour, dress in crown, glaze them lightly, and sauce as directed for grenadins de veau (No. 692). The legs and shoulders may be used for pies, curries, or fricassées, which I give in my Kitchen at Home....
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No. 861. Lapereau sauté aux truffes.
No. 861. Lapereau sauté aux truffes.
Procure two nice young rabbits, which cut into twelve pieces, being two legs, two shoulders, and two nice pieces from the back of each; put four ounces of butter in a thick-bottomed sauté-pan; when melted lay in the pieces and proceed as directed for petits poulets sauté aux truffes (No. 820). Lapereau sauté aux champignons is done the same, using mushrooms instead of truffles, and lapereau sauté aux fines herbes, by using a sauce fines herbes (No. 26) instead of the brown sauce, and omitting bo
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No. 862. Lapereau à la Marengo.
No. 862. Lapereau à la Marengo.
Cut up two rabbits precisely as above, and proceed as directed for poulet printanier à la Marengo (No. 829), dress them as high as possible on the dish, pyramidically, sauce over and serve....
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No. 863. Rabbit Currie.
No. 863. Rabbit Currie.
Cut up two rabbits as before, and cook them as for sauté aux truffes (No. 861); when done and nicely browned pour off as much butter as possible and pour a quart of currie sauce (No. 46) over, add twenty button onions, previously stewed in a little broth, and twenty pieces of cooked streaky bacon cut in small diamonds, stand them over a slow fire twenty minutes, keeping it stirred occasionally; then build the pieces up in your dish, sauce over and serve with rice (No. 129) in a separate dish; sh
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No. 864. Fricassée de Lapereau.
No. 864. Fricassée de Lapereau.
Cut up two young rabbits as before, and put them two hours in warm water to disgorge, then put them in a stewpan just covered with clear water, add two onions, one carrot, a bunch of parsley, two cloves, and a little salt, boil half an hour at the corner of the stove, and skim well, take out the pieces and pass the stock through a cloth, trim each piece of rabbit nicely, and put it in another stewpan, with a quarter of a pound of butter, pass them over the fire three minutes, then mix one ounce
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No. 865. Faisans au velouté de Gibier.
No. 865. Faisans au velouté de Gibier.
Roast two small young pheasants in vegetables as directed for the Removes, let them get cold, then cut off neatly the two wings, two legs, and two pieces from the breasts of each, which will make twelve very nice pieces, take off the skin and place them in a stewpan, cover them with a little stock and six spoonfuls of velouté (No. 6), put them in the bain marie to warm gently, then put a quart of white sauce (No. 7) in a stewpan, with half a pint of white stock and the backs and trimmings of the
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No. 866. Faisans à la purée de Gibier.
No. 866. Faisans à la purée de Gibier.
Cut up two small pheasants as above, dress them in pyramid on your dish and serve with a sauce à la purée de gibier (No. 59) over, have about fifty very small croutons of bread, diamond shape, and fried in oil, which sprinkle over the last thing before serving....
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No. 867. Filets de Faisans à la Comte de Brabant.
No. 867. Filets de Faisans à la Comte de Brabant.
Fillet two full-grown young pheasants as you would a fowl, lard and braise them exactly the same, have half boiled in water sixty very fine Brussels sprouts, drain them in a colander and put them in a stewpan with a quarter of a pound of streaky bacon, season with a little pepper and salt, add a pint of good stock and stew them over a moderate fire till the stock is reduced to glaze, take out the sprouts, squeeze them together between two dishes, and dress them as a perfect pyramid in the centre
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No. 868. Filets de Faisans piqué aux légumes.
No. 868. Filets de Faisans piqué aux légumes.
Lard and braise six fillets from three pheasants as above, have a fine fresh cucumber, cut six pieces from it of the same size as the fillets, which stew in a little stock in which you have put half a teaspoonful of sugar; when tender but not too much done drain them on a cloth; make a border of mashed potatoes on your dish, upon which dress the fillets and pieces of cucumber alternately in crown; have ready a small jardinière sauce (No. 100) to which you have added a few blanched mushrooms, put
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No. 869. Turban de Faisans en salmi.
No. 869. Turban de Faisans en salmi.
Roast two pheasants in vegetables as directed in the Removes, cut them into quarters, that is, the four breasts with the wings and the legs with a piece of the back-bone, beat and trim them lightly, cut off the pinion from the wings, and make the breasts and legs nearly of the same shape, place them in a stewpan, cover them with a little stock, put the lid on the stewpan and set in the bain marie to get hot, make a border of forcemeat (see ris de veau à la Turque No. 673); when done place it in
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No. 870. Filets de Faisans à la Marquise.
No. 870. Filets de Faisans à la Marquise.
Fillet four young pheasants, lard and braise four of the fillets, (as for the filets aux légumes), egg the other four over with a paste-brush and throw them into a plate in which you have chopped ham and bread-crumbs mixed, cover them well, beat gently with a knife, and fry a light brown in a little clarified butter, make a small border of mashed potatoes upon your dish and dress the fillets alternately upon it; you have previously prepared a sauce velouté de gibier (No. 58), rather more than a
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No. 871. Filets de Faisans à la Maintenon.
No. 871. Filets de Faisans à la Maintenon.
Prepare eight small or four large fillets divided into two separate slices, put them in a sauté-pan with two tablespoonfuls of oil, place them over a sharp fire, sauté them very underdone, and lay them on a cloth, put two tablespoonfuls of chopped onions in the sauté-pan, fry them till turning yellow, then add a pint of white sauce (No. 7), two spoonfuls of chopped mushrooms, two of chopped parsley, a little grated nutmeg, pepper, salt, and sugar, reduce till rather thick, keeping it stirred, la
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No. 872. Turban de Quenelles de Faisans.
No. 872. Turban de Quenelles de Faisans.
Proceed exactly as for the quenelles de volaille, only using a forcemeat made from the flesh of pheasants instead of fowl, dress them in crown, and serve with a sauce velouté de gibier (No. 58), purée de gibier (No. 59), or sauce fumée de gibier, either of which may be garnished with cockscombs, truffles, or mushrooms, as directed for the entrées of pheasants. Boudins de faisans are served the same way only shaping them as directed for boudins de volaille à la Richelieu (No. 838), with which sau
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No. 873. Grouse à la Commodore.
No. 873. Grouse à la Commodore.
Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat (No. 123) of the other; when the roasted one is cold cut it into eight pieces, that is, two wings, two legs, two pieces of the back, and two pieces of the breast; cover each piece all over with the forcemeat the sixth of an inch in thickness, egg each piece over and place them in a buttered sauté-pan, just cover them with a little white stock and boil gently ten minutes, lay them on a cloth to drain, put a l
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No. 874. Filets de Grouse à la Paoli.
No. 874. Filets de Grouse à la Paoli.
Roast four young grouse in vegetables as described for the Removes, take out the breasts or fillets carefully, have ready a pound of forcemeat (No. 123), with which cover each fillet nearly a quarter of an inch in thickness all over, put them in a buttered sauté-pan, just covered with a little white stock, boil gently ten minutes and lay them on a cloth; have ready eight croutons or pieces of bread, the shape of the fillets and the thickness of a crown-piece, fried in oil a light brown and very
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No. 875. Filets de Grouse à la Chancelière.
No. 875. Filets de Grouse à la Chancelière.
Fillet four young grouse, trim the fillets as directed for filet de poularde (No. 792), butter a sauté-pan with two ounces of butter, lay in your fillets, season with a little pepper, salt, and lemon-juice, add a piece of glaze the size of a walnut, place them on the fire, sauté underdone, pour off as much butter as possible, add a pint of demi-glace (No. 9) and twenty small quenelles (No. 120); shake the sauté-pan round over the fire two minutes, take out the fillets, which dress in crown on a
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No. 877. Grouse à la Ailsa.
No. 877. Grouse à la Ailsa.
Roast two grouse, cut them into quarters, that is, the wings with the breasts, and the legs with the back-bone, pound the back and trimmings well in a mortar and put them in a stewpan, with a pint of the sauce fumée de gibier (No. 60), boil five minutes, then pass it through a hair sieve into another stewpan, season with a little salt and sugar if required, and add the yolks of two eggs, stir over the fire till it becomes thickish but do not let it boil, then put in the pieces of grouse; when ha
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No. 879. Perdreaux à la Silène.
No. 879. Perdreaux à la Silène.
Procure three young partridges, pluck and draw them and cut each bird in halves, cut off each leg below the knuckle, break the part of the leg above the knuckle, make an incision in the thigh and turn the leg inside, break the back-bone (in three) the thigh-bone and the joint of the wing in each, place the six halves in a sauté-pan, in which you have put eight tablespoonfuls of oil, fry gently till three parts done, then egg, bread-crumb, and place them on a gridiron over a slow fire, broil them
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No. 880. Perdreaux grillés à la purée de Gibier.
No. 880. Perdreaux grillés à la purée de Gibier.
Prepare and broil three partridges as in the last; you have previously roasted an old one and made a purée of it as directed (No. 59), dress the partridges in crown, glaze and serve with the purée round and in the centre....
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No. 881. Perdreaux aux choux.
No. 881. Perdreaux aux choux.
Procure two partridges trussed as for boiling, and lard them with fat bacon lengthwise up the breast; have ready two white-heart savoy cabbages, cut them in quarters and blanch them ten minutes in boiling water; drain them quite dry on a cloth, season well with white pepper and salt, cut off all the stalk and place them in a stewpan with half a pound of streaky bacon; cover with a good white stock and place them over a slow fire to stew until the stock has reduced to a thin glaze and the cabbage
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No. 882. Chartreuses de Perdreaux.
No. 882. Chartreuses de Perdreaux.
Proceed as directed in the Flancs (Nos. 604, 605, and 606), but using a round mould not too large for the dish instead of oval moulds as there directed....
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No. 883. Filets de Perdreaux aux petits légumes.
No. 883. Filets de Perdreaux aux petits légumes.
Roast six young partridges underdone and when nearly cold cut out the breasts or fillets as neatly as possible, place them in a sauté-pan, with a piece of glaze the size of a walnut and a little white stock, warm them and reduce the stock to glaze, dress them in crown upon a border of mashed potatoes, have prepared some carrots, turnips, and button onions as for sauce à la jardinière (No. 100), pass them over the fire in a little butter and sugar, cover them with a pint of the sauce fumée de gib
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No. 884. Filets de Perdreaux à la Florentine.
No. 884. Filets de Perdreaux à la Florentine.
Roast six partridges and fillet them as in the last, warm and dress them precisely the same, then have a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it a third, then add twelve blanched mushrooms, twelve dressed cockscombs, and twelve very small French preserved truffles; add a little sugar, place the garniture in the centre, sauce over and serve....
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No. 885. Cotelettes de Perdreaux à la Bacchante.
No. 885. Cotelettes de Perdreaux à la Bacchante.
Procure six young partridges, fillet them, take a rib-bone and stick in the small end of each fillet, beat them lightly with a thin knife, take off the skin, season with a little pepper and salt, egg, bread-crumb, and fry of a light brown colour in salad oil, but not too much done, dress them in crown on a small border of mashed potatoes, have ready a pint of the sauce velouté de gibier (No. 58), which you have made from the legs and bones of the birds, which put in a stewpan, with a pint of whi
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No. 886. Cotelettes de Perdreaux à la Douarière.
No. 886. Cotelettes de Perdreaux à la Douarière.
Prepare twelve cotelettes as above, fry them in oil and dress them the same on your dish; have a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it one third, have forty small quenelles made from forcemeat from the legs, (see No. 123), the quenelles must be made with very small egg-spoons, as directed for the quenelles (No. 120); when poached lay them on a cloth to drain, put them into the sauce; when hot dress the quenelles in the centre; sauce over and serve....
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No. 887. Cotelettes de Perdreaux à la Duc de Chartres.
No. 887. Cotelettes de Perdreaux à la Duc de Chartres.
Prepare and dress twelve cotelettes or fillets as before, dress them on a dish and have ready the following sauce: have fifty scoops of turnips the size of small marbles, put them in a stewpan, with an ounce of butter and half a teaspoonful of sugar, pass over the fire five minutes, keeping them moved, then add a pint of demi-glace de gibier (No. 61), place it on the corner of the stove, let simmer, keeping it skimmed till the turnips are done, finish with a little orange-juice, sauce in the cen
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No. 888. Epigramme de Perdreaux à l’essence de Gibier.
No. 888. Epigramme de Perdreaux à l’essence de Gibier.
Fillet six young partridges, lard six of the fillets, and braise them as for filets de faisans à la Brabant (No. 867), place the other six in a sauté-pan well buttered, season with a little pepper, salt, and lemon-juice, sauté them gently over a moderate fire, make a thin border of mashed potatoes on your dish, dress the six larded fillets first, then the six plain ones to form a crown; glaze nicely, sauce over with a demi-glace de gibier and serve (see Sauce, No. 61)....
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No. 889. Epigramme de Perdreaux aux champignons.
No. 889. Epigramme de Perdreaux aux champignons.
Proceed exactly as in the last, merely adding thirty heads of blanched mushrooms to the sauce and a little sugar....
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No. 890. Turban des Filets de Perdreaux à la Périgord.
No. 890. Turban des Filets de Perdreaux à la Périgord.
Fillet three young partridges, make likewise half a pound of forcemeat from the legs as directed (No. 123), from which make six quenelles with two tablespoons (No. 831); sauté your fillets as in the last, plain, then poach your quenelles, make a border of mashed potatoes on your dish, and dress the fillets in crown, alternately with the quenelles, put three parts of a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it a third, add four large French truffles chopped very fine, with a l
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No. 891. Turban de Quenelles de Perdreaux à la Berri.
No. 891. Turban de Quenelles de Perdreaux à la Berri.
Make a pound of forcemeat from the flesh of one or two partridges as directed (No. 123), and with two tablespoons make twelve large quenelles, poach them in white stock (see quenelles de volaille, No. 831) and lay them on a clean cloth to drain a moment, make a border of mashed potatoes on your dish, upon which dress the quenelles in crown, then put a pint of the sauce velouté de gibier (No. 58) in a stewpan, with half the quantity of white stock, reduce till it adheres to the back of the spoon,
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No. 892. Filets de Canetons Sauvage à l’essence.
No. 892. Filets de Canetons Sauvage à l’essence.
Wild ducks are best after frosty weather, the middling-sized ones are the best for entrées. Roast four young ones underdone well wrapped up in vegetables, when done cut the fillets out neatly, and dress them in crown on a border of mashed potatoes, have prepared the following sauce: put a spoonful of chopped eschalots in a stewpan with a glass of port wine, the back-bones of two of the ducks and a piece of glaze the size of a walnut, boil two minutes, then add a pint of brown sauce (No. 1) and t
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No. 893. Filets de Canetons Sauvage à la Syrienne.
No. 893. Filets de Canetons Sauvage à la Syrienne.
Prepare six fillets from three wild ducks as in the last, have six croutons of fried bread (or scippets), chop the livers of the ducks up very fine, mix with a little chopped parsley, pepper, salt, and a small pat of butter, spread some upon each of the croutons, thicker in the middle than at the sides; set them ten minutes in a warm oven and salamander, dress them alternately with the fillets upon a border of mashed potatoes in crown, sauce the same as in the last, with the addition of twenty m
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No. 894. Filets de Canetons Sauvage au jus d’orange.
No. 894. Filets de Canetons Sauvage au jus d’orange.
Cook and fillet four wild ducks as in the last, dress upon your dish and put them into the hot closet to keep hot with a cover over them; chop up the legs and back very fine and put them in a stewpan with a glass of sherry and a bunch of parsley, boil five minutes, then add a pint of consommée, boil ten minutes, skim and pass through a cloth into another stewpan, reduce to half glaze, then add ten tablespoonfuls of brown sauce (No. 1), a little sugar, and half the yellow rind of a large orange,
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No. 895. Filets de Canetons Sauvage au fumée de Gibier.
No. 895. Filets de Canetons Sauvage au fumée de Gibier.
Cook and fillet four wild ducks as before, dress them in crown on your dish and serve with a sauce fumée de gibier over, made from the legs and bones of the ducks as described (No. 60)....
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No. 896. Salmi de Canetons Sauvage aux truffes.
No. 896. Salmi de Canetons Sauvage aux truffes.
Proceed exactly as for salmi de grouse (No. 876), only cutting up two wild ducks in neat pieces instead of the grouse, but the wild ducks require to be more underdone....
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No. 897. Filets de Canetons Sauvage à la purée de Grouse.
No. 897. Filets de Canetons Sauvage à la purée de Grouse.
Roast and fillet four wild ducks as before, dress them in crown, and serve with a sauce à la purée de grouse (No. 59) over. Widgeons are rather smaller than the wild ducks, but are dressed exactly the same; care should be taken in roasting any kind of water-fowl that it should be rather underdone, and if there is a necessity for warming them in sauce when cut up for entrées, care should be taken that they do not boil in it, for it would give the sauce a greasy appearance, and cause the fillets t
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No. 898. Turban de Filets de Sarcelles à la Moderne.
No. 898. Turban de Filets de Sarcelles à la Moderne.
Teal are much smaller than either of the two last, but of the same species, though more delicate and excellent for entrées. Roast eight teal twenty minutes in vegetables, cut out the fillets, which must be underdone with the gravy in them, have ready half a pound of game forcemeat (No 123), when cold cover each of the fillets very thinly with it, dress them in crown upon a border of mashed potatoes, set them in a very hot oven for ten minutes till the forcemeat is cooked, sauce over with a sauce
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No. 899. Turban de Sarcelles à la Toulouse.
No. 899. Turban de Sarcelles à la Toulouse.
Roast and fillet eight teal as in the last, dress them on a border of mashed potatoes, then put eight spoonfuls of game sauce (No. 60), eight of consommé, and eight of tomata sauce (No. 37) in a stewpan, boil them together a few minutes, add twenty pickled mushrooms, sauce over and serve....
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No. 900. Sarcelles au jus d’orange.
No. 900. Sarcelles au jus d’orange.
Roast six teal as before, cut them in halves, chop off the pinions of the wings, beat them a little and dress in crown, sauce over with au jus d’orange (No. 17) and serve. Teal may be dressed in any way as directed for the wild ducks....
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No. 901. Sarcelles à la Batelière.
No. 901. Sarcelles à la Batelière.
Bone four teal by cutting the skin through down the back, separating the skin on each side of it until you have cleared it, lay the bird open, take out the back-bone, and with a knife you will find no difficulty in taking out all the rest; half fill them with forcemeat (No. 120) and sew them up with packthread, then put them into a stewpan with three glasses of sherry, a pint of white stock, half a pound of lean uncooked ham, two onions, one head of celery, a bunch of parsley, a little carrot, t
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No. 902. Sarcelles à la macédoine de légumes.
No. 902. Sarcelles à la macédoine de légumes.
Roast four teal in vegetables, cut them in halves, dress in crown on a border of mashed potatoes, and serve with a white sauce macédoine de légumes (No. 98) in the centre....
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No. 903. Sarcelles à la purée de champignons.
No. 903. Sarcelles à la purée de champignons.
Proceed as in the last, but serve with a purée of mushrooms (No. 54) in the centre....
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No. 904. Filets de Bécasses à la Lucullus.
No. 904. Filets de Bécasses à la Lucullus.
Roast six woodcocks underdone, take the fillets out carefully, have ready half a pound of very white forcemeat of chicken (No. 122), cover each fillet all over about the eighth of an inch in thickness, egg them over when done and place them in a buttered sauté-pan, cover them with white stock, and simmer ten minutes, drain them on a cloth and dress in crown upon a small border of toasted bread; you have previously pounded all the flesh from the legs with the trail in a mortar, pass through a sie
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No. 905. Filets de Bécasses à la Talleyrand.
No. 905. Filets de Bécasses à la Talleyrand.
Roast four woodcocks, fillet them, cover each fillet with forcemeat as in the last, poach them the same, have eight croutons of bread the same size as the fillets, and the thickness of a five-shilling-piece, pound the trails from the woodcocks in a mortar, season them lightly, and mix them with the yolk of one egg, spread it upon the croutons (which you have previously fried), give them the shape of a dome, put them ten minutes in the oven, salamander a light colour, make a thin border of mashed
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No. 906. Filets de Bécasses à l’Impérial.
No. 906. Filets de Bécasses à l’Impérial.
Roast five woodcocks, fillet as usual, surround each fillet with the forcemeat, and poach as before, dress them on a small border of mashed potatoes, and place a fine dressed cockscomb warmed in a little stock between each, sauce over with a sauce velouté de gibier (No. 58) and serve....
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No. 907. Turban de Bécasses aux champignons.
No. 907. Turban de Bécasses aux champignons.
Roast five woodcocks, cut them in halves, and dress them in crown, breasts upwards, upon a border of mashed potatoes; put a pint of demi-glace de gibier (No. 61) in a stewpan, reduce it, then add forty very fine blanched mushrooms, with two spoonfuls of thin liquor, boil two minutes, then add a little salt, sugar, the juice of half a lemon, and two pats of butter, take it off the fire, shake it round till the butter is melted, sauce over and serve....
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No. 908. Salmi de Bécasses.
No. 908. Salmi de Bécasses.
Roast three woodcocks underdone, and when cold cut them into neat pieces, that is, two wings, two legs, and the breasts; chop the trails from the interior very fine and spread them upon six croutons of fried bread in the shape of fillets, place them in the oven three minutes, and salamander lightly; make a game sauce with the bones as directed (No. 60), when you have reduced it to a good consistency, put in the pieces of woodcocks, cover the stewpan, stand it in the bain marie till they are quit
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No. 909. Salmi de Bécasses à la Joinville.
No. 909. Salmi de Bécasses à la Joinville.
Roast two woodcocks underdone, cut them up and proceed exactly as in the last, make ten quenelles de gibier (No. 123), poach them, lay them on a cloth to drain, egg over with a paste-brush, and roll them in chopped ham and truffles, place them in a dish, which put in the hot closet with the cover over for half an hour, then put a border of mashed potatoes upon your dish, dress the quenelles in crown with the woodcocks in the centre and over, as elevated as possible, sauce over with a demi-glace
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No. 910. Entrée de Bécasses à la Comtesse.
No. 910. Entrée de Bécasses à la Comtesse.
Roast your woodcocks in vegetables, separate the breasts from the legs, take off the flesh from the legs and pound it in a mortar with the trails, make a purée as for the filets à la Lucullus, then have ready a croustade of bread two inches high, rather oval, and fluted round, not too large for the dish, make an incision round the top a quarter of an inch from the edge, fry a nice colour, scoop out the top, place it on your dish, pour in the purée; you have kept the breasts hot in a stewpan in t
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No. 911. Bécasses à la Périgord.
No. 911. Bécasses à la Périgord.
Roast three woodcocks nicely before a sharp fire, put a piece of toasted bread under them whilst roasting to catch the trails, when done cut the toast into three pieces, diamond shapes, place them in your dish and place the woodcocks upon them, their tails to meet in the centre of the dish, sauce over as for filets à la Talleyrand (No. 905) and serve....
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No. 912. Bécasses à l’essence.
No. 912. Bécasses à l’essence.
Roast three woodcocks as in the last, dish them the same, and serve with a sauce à l’essence made from some bones or remains of woodcock, as directed (No. 60)....
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No. 913. Bécasses à la Financière.
No. 913. Bécasses à la Financière.
Proceed precisely as in the last, but adding ten blanched mushrooms, ten fine dressed cockscombs, ten small quenelles (No. 123) of game, and as many slices of truffles to the sauce....
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No. 914. Bécasses à la purée.
No. 914. Bécasses à la purée.
Roast three woodcocks as before, having previously roasted one, with which make a purée as directed (No. 59), sauce round and serve. 915. Snipes or Bécassines. Snipes may be dressed in any way as directed for the woodcocks, but being much smaller you cut them in halves instead of filleting them, dress round to form a crown, only you require more of them....
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No. 916. Plovers.
No. 916. Plovers.
Plovers, like other game, require to be kept a short time before they are cooked; they are dressed similar to woodcocks, although not quite so recherché; when well dressed they are very delicious....
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No. 917. Filets de Pluviers à la Marie Antoinette.
No. 917. Filets de Pluviers à la Marie Antoinette.
Roast eight plovers well wrapped up in thin slices of bacon, and tied up in paper; when done leave them to get cold in the bacon, then cut out the fillets as for woodcocks, and stick the pilon of the leg at the point of each fillet; let a piece of the bacon remain over each fillet, egg and bread-crumb twice over, and fry them a nice colour in salad oil; chop up the legs, bones, and trimmings of the birds, and put them in a stewpan with a glass of sherry, an onion in slices, and a little raw ham
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No. 918. Filets de Pluviers aux truffes.
No. 918. Filets de Pluviers aux truffes.
Proceed with the fillets exactly as in the last, make ten croutons of bread, upon which put the trail, see woodcocks (No. 905), dress the fillets round alternately with the croutons, put a pint and a half of demi-glace de gibier (No. 61), and a gill of consommé in a stewpan, reduce to half, then add six middling-sized truffles in slices, and a little sugar, sauce over and serve....
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No. 919. Filets de Pluviers aux champignons.
No. 919. Filets de Pluviers aux champignons.
Proceed exactly as in the last, only using mushrooms instead of truffles....
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No. 920. Fillets de Pluviers à la Régence.
No. 920. Fillets de Pluviers à la Régence.
Roast three plovers in bacon as before, and when done have three larded lambs’ sweetbreads nicely cooked, dress them alternately on a border of mashed potatoes in a ring, put half a pint of demi-glace de gibier (No. 61) in a stewpan, boil it a minute, then add twelve stoned French olives, season with a little sugar, sauce in the centre, glaze the sweetbreads, and serve....
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No. 921. Pâté chaud des Pluviers.
No. 921. Pâté chaud des Pluviers.
Make a paste as directed for pâté chaud, see Flancs (No. 618), build up a crust with the hand or in a small round mould to match your dish, then fillet twelve plovers, season them with a little pepper, salt, and chopped eschalots, cut some thin slices of fat bacon, with which line the interior of your crust, which has stood a good hour after building to get firm, lay the fillets round, placing a thin slice of fat bacon between each; the pâté must not be more than three inches in height when fill
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No. 922. Quails.
No. 922. Quails.
The climate of this country is far from being advantageous for these delicate birds, which migrate even from France at the end of the autumn; the quails in this country must be fed in confinement to fatten, before they are fit to be eaten, which destroys much of that beautiful flavour they possess in France, where they feed in their native vineyards....
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No. 923. Cailles en macédoine de légumes aux feuilles de vignes.
No. 923. Cailles en macédoine de légumes aux feuilles de vignes.
Truss eight quails, fold each one up in a vine-leaf, and then in a thin slice of bacon, run a skewer through them sideways, which tie upon the spit; then have some vegetables of all kinds, cut up in thin slices, which moisten with a little oil, have then some sheets of paper, upon which lay the vegetables, lay the quails on the spit over them, breasts downwards, cover well with the vegetables, fold the paper round, and tie them up; roast from twenty-five to thirty minutes before a sharp fire; yo
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No. 924. Cailles aux petits pois.
No. 924. Cailles aux petits pois.
Proceed exactly as above with the quails, but make the stand entirely of green peas nicely boiled; have ready a pint of stewed peas (No. 1077) with which you have put the quails a few minutes, fill the centre with them, dress the quails round as above, and pour the remainder of the peas in the dish....
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No. 925. Turban des Cailles à la Financière.
No. 925. Turban des Cailles à la Financière.
Roast eight quails in vegetables, but without the vine-leaf and bacon, make a border of forcemeat as for ris de veau à la Turque (No. 673), stand it in your dish, then make a ragout financière (No. 50), but using game sauce instead of brown sauce; put your quails five minutes in the sauce, then dress them round on the border of forcemeat; garniture in the centre, sauce over, and serve....
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No. 926. Turban des Cailles aux concombres.
No. 926. Turban des Cailles aux concombres.
Roast seven quails as before, cut each one in halves lengthwise, have also fourteen pieces of cucumbers the same size, stewed as No. 103, dress them alternately with the halves of quails upon a border of mashed potatoes, and serve with a sauce à la purée de concombres (No. 105) in the centre....
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No. 927. Turban de Cailles à la purée de truffes.
No. 927. Turban de Cailles à la purée de truffes.
Proceed as above, using ten quails instead of seven, and serving with a purée de truffes (No. 53), omit the cucumbers....
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No. 928. Quails for Vol-au-vents, or Pâté chaud.
No. 928. Quails for Vol-au-vents, or Pâté chaud.
Roast and cut them in halves if for vol-au-vents, put them in a white financière sauce (No. 50), but if for pâtés chauds, in a brown financière twenty minutes before serving....
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No. 929. Cotelettes des Pigeonneaux à la Parisienne.
No. 929. Cotelettes des Pigeonneaux à la Parisienne.
Procure six large pigeons, fillet and form them into cotelettes (see cotelettes de perdreaux, No. 885), stuff with a little forcemeat of fowl, egg and bread-crumb them, and fry a light yellow colour in oil; fry also twelve croutons of bread the size and shape of the cotelettes, and dress them alternately upon a border of mashed potatoes, to form a crown; sauce with a purée de concombres (No. 105) made brown instead of white, and serve, glazing the cotelettes lightly....
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No. 930. Cotelettes des Pigeonneaux à la Financière.
No. 930. Cotelettes des Pigeonneaux à la Financière.
Proceed as in the last, only serving with a ragout à la financière (No. 50) instead of the purée....
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No. 931. Cotelettes des Pigeonneaux aux pois verts.
No. 931. Cotelettes des Pigeonneaux aux pois verts.
Proceed as before, and serve with a pint of green peas, prepared as for cotelettes de mouton aux pois (No. 713). They may also be served with a sauce aux truffes (No. 51), Italienne (No. 30), jardinière (No. 100), or sauce piquante (No. 27)....
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No. 932. Cotelettes des Pigeonneaux à la Suliman.
No. 932. Cotelettes des Pigeonneaux à la Suliman.
Prepare the cotelettes as usual, season them well with chopped parsley, do. eschalots, and a little pepper and salt; procure a pig’s caul, cut into twelve pieces, in each of which fold a cotelette, place them in a sauté-pan, and fry them in oil a nice colour, but rather underdone; dress on a border of plain boiled rice, which you have made hot and seasoned with a little salt and pepper, and moistened with a piece of butter; serve very hot with a sauce à l’Indienne (No. 45) in the centre....
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No. 933. Turban of Larks à la Parisienne.
No. 933. Turban of Larks à la Parisienne.
Larks when in good order and fat are excellent for entrées. Bone eighteen fine ones with a penknife, lay a little forcemeat of game (No. 123), in the interior of each, with a few fillets of truffles, sew them with packthread, giving them their first shape as near as possible; cover the bottom of a stewpan with thin slices of fat bacon, then lay in the larks, which again cover with sheets of fat bacon; add a few vegetables of each sort in slices, with a bunch of parsley, two glasses of Madeira wi
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No. 934. Turban of Larks aux fines herbes.
No. 934. Turban of Larks aux fines herbes.
Proceed with the larks as in the last, dress them on a border of forcemeat, and make the sauce the same; put a tablespoonful of chopped onions in a stewpan, with half a one of oil, fry a light yellow colour, keeping them stirred; add one of parsley and two of chopped mushrooms, with which mix a quarter of one of flour, and twelve of the sauce; stir it over the fire twenty minutes, season with a little pepper, salt, and nutmeg, take it off the fire, and stir in the yolk of an egg very quickly; po
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No. 935. Turban of Larks aux quenelles.
No. 935. Turban of Larks aux quenelles.
Prepare eight larks as for à la Parisienne; have also prepared eight quenelles de gibier (No. 123) of the same size as the larks, dress them alternately upon a border of mashed potatoes, and serve with a sauce au fumée de gibier (No. 60) over....
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No. 936. Pâté Chaud de Mauviettes.
No. 936. Pâté Chaud de Mauviettes.
Prepare a crust as for the pâté chaud de pluviers, bone twenty-four larks, stuff them with forcemeat, but do not sew them, fold a slice of fat bacon round each, fill your pâté, and proceed exactly as in No. 623....
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No. 937. Pâté Chaud de Mauviettes gratiné.
No. 937. Pâté Chaud de Mauviettes gratiné.
Proceed as above, but when you have filled the pâté have half a pound of forcemeat (No. 120), with which mix some chopped eschalots, do. parsley, and do. mushrooms; cover all over the larks, and again cover that with slices of fat bacon; bake an hour and a half; when done take off the lid, and the fat bacon, salamander the forcemeat a nice brown, and serve with some clear strong consommé (in which you have boiled the bones of the larks reduced to a demi-glaze), poured over....
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No. 938. Vol-au-vent de Mauviettes.
No. 938. Vol-au-vent de Mauviettes.
Bone twelve or eighteen larks according to the size of your vol-au-vent, which you have previously made (see No. 1137), stuff them lightly, place a leg-bone in the breast of each, and form them in the shape of a pear; place them in a stewpan covered with slices of fat bacon, add a glass of sherry, with a little stock and a few vegetables, stew them gently one hour, then in another stewpan have a pint of sauce velouté de gibier made as directed (No. 58) from the bones of the larks; take the larks
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No. 939. Roast Turkey au Cresson.
No. 939. Roast Turkey au Cresson.
For second course a turkey should be very small and well trussed, the breast thrown out, the sinews of the legs cut and the feet chopped off, run a skewer through the pinion of the right wing, passing it beneath the thigh-bones and through the pinion of the left wing, run your spit through the body, passing it between the skewer and the back-bone, and tie the legs upon a rest (made by folding a thick piece of carrot about two inches long and one broad in buttered paper) upon the spit to keep the
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No. 940. Turkey Barded.
No. 940. Turkey Barded.
Truss a turkey as described in the last, have a square piece of fat bacon the eighth of an inch in thickness and large enough to cover the breast, upon which tie it with packthread; roast and serve as in the last, taking away the packthread but leaving the bacon; it will require a little longer to roast as the bacon prevents the fillets from being done so soon....
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No. 941. Turkey Larded.
No. 941. Turkey Larded.
Lard the breast of a young turkey as you would a noix de veau (No. 565), (only cut the bacon finer), to facilitate the larding, dip the breast in a stewpan of boiling water, or pass it a minute over the flame of a charcoal fire to set the skin to the flesh, place it down to roast but do not butter it over the larded part; serve with gravy and water-cresses in a dish as before....
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No. 942. Dindonneau truffé à la Périgord.
No. 942. Dindonneau truffé à la Périgord.
This dish is sometimes served as a roast in the second course, but very seldom in this country. Proceed exactly as for the remove (No. 524), but choose a very small turkey, for what would look noble in the first course would appear vulgar in the second....
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No. 943. Dindonneau farci.
No. 943. Dindonneau farci.
Have a young turkey, but do not let its weight exceed six pounds, have ready one pound of veal forcemeat with which mix six truffles in small dice and half a pound of fat livers previously blanched, season well, then stuff the breast and interior of the turkey, fasten the skin over to the backbone, (but not too tight,) with a packing-needle and string, and roast in vegetables as for the removes; about a quarter of an hour before it is finished take the vegetables from it, and place it closer to
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No. 944. Roast Turkey à l’Anglaise.
No. 944. Roast Turkey à l’Anglaise.
Have a young turkey, stuff the breast with some veal stuffing (No. 127), roast it plain as directed, and serve with a little gravy and water-cresses; a few small country sausages broiled very crisp should be handed round the table....
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No. 945. Turkey Poults.
No. 945. Turkey Poults.
Turkey poults, so called from being used when about the size of a large poulet, are trussed with the legs turned at the knuckle and the feet pressing upon the thighs, the neck is skinned and the head fixed under the wing; roast them the same as directed for turkeys, about twenty-five minutes or half an hour, according to their size, and in the same modes, but they are usually served, one larded and the other barded, with gravy and water-cresses in the dish....
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No. 946. Chapon rôti au cresson.
No. 946. Chapon rôti au cresson.
Roast and serve a capon in any of the ways directed for turkeys, roast of a nice gold colour and serve with water-cresses round; a capon weighing five pounds requires about three quarters of an hour to roast. Poularde au cresson exactly as above....
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No. 947. Poularde à la Demidoff.
No. 947. Poularde à la Demidoff.
Put a pint and a half of sauce béchamel (No. 7) in a stewpan, place it over the fire and reduce until becoming thick, keeping it stirred, then add twenty dressed cockscombs and twelve small French truffles, season with a little pepper, salt, and grated nutmeg, take it off the fire and stir in two yolks of eggs very quickly, stir it another minute over the fire to set, and put it away to get cold, then have a nice poularde trussed with the legs turned inside, cutting off the feet, which stick int
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No. 948. Poularde rôti à la Stäel.
No. 948. Poularde rôti à la Stäel.
Roast a nice poularde in vegetables as above, when nearly done take away the vegetables, let it turn a few minutes before the fire, then rub it all over with butter, have some bread-crumbs and flour mixed together in a flour-box, which shake over the poularde by degrees whilst roasting, it will form a white crust over, take it up and serve with a demi-glace de volaille (No. 6) under....
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No. 949. Poulet rôti.
No. 949. Poulet rôti.
For a dinner of four entrées you would require two fowls, but not too large, truss and roast them as directed for a turkey, judging the time required according to their size, serve with gravy and watercresses; they may be larded, barded, or served in any way mentioned in the foregoing receipts; a fowl weighing two pounds and a half would require half an hour roasting, or three quarters of an hour if larger....
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No. 950. Spring Chickens.
No. 950. Spring Chickens.
Are served like fowls, generally plain roasted, but they may be larded or dressed à la Stäel (No. 948) as the poularde. Be particular in tying the legs upon paper to the spit, as directed for the turkey, as it so improves their appearance when roasted. About twenty-five minutes would be sufficient to roast them....
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No. 951. Spring Chickens à la Forrester.
No. 951. Spring Chickens à la Forrester.
Truss them as directed for poularde (No. 947), but roast them quite plain, not very brown; have two good handfuls of very fresh water-cresses, pick off all the stalks, and one of small salad mixed well together, and completely cover the chickens with it, serve a little gravy on the dish with some separate, and a boat of bread sauce....
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No. 952. Geese.
No. 952. Geese.
A green goose roasted plain and served with a little gravy is generally sent up for second courses; but if the larger ones are used they must be stuffed with sage and onions, but very few would choose such a thing for a roast second course, whilst green geese in their season are great favourites, truss them by cutting off the leg at the knuckle, and the wing at the first pinion, fixing them at the side with skewers to throw the breast up; a full-grown goose will take one hour to roast, but a gre
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No. 953. Ducklings.
No. 953. Ducklings.
Make a very favourite roast in the London season, they must have good fillets, white and plump, and require to be a little more underdone than any other description of poultry; if too much done the fat catches and gives a rank flavour to the flesh, besides causing the fillets to eat dry, they are usually served plain roasted for a second course, but I have served them differently upon some occasions for the sake of variety, but it must be with a very thin sauce and one that invigorates the palat
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No. 954. Canetons au vin de Madère.
No. 954. Canetons au vin de Madère.
Roast them plain, but just before they are done shake a little potato-flour over them mixed with a little common flour, dress them on your dish, and have ready the following sauce: put three spoonfuls of chopped olives and one of chopped eschalots in a stewpan with two glasses of Madeira wine, reduce it a minute, then add half a pint of demi-glace (No. 9) with a little cayenne, sugar, and six spoonfuls of consommé, reduce it till it adheres lightly to the back of the spoon, then add the juice of
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No. 955. Canetons au jus d’orange.
No. 955. Canetons au jus d’orange.
Roast two ducklings plain, and serve with a sauce au jus d’orange (No. 17) over....
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No. 956. Canetons au jus d’eschalotte.
No. 956. Canetons au jus d’eschalotte.
Roast as in the last and serve with a sauce au jus d’eschalotte (No. 16) under....
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No. 957. Guinea Fowls.
No. 957. Guinea Fowls.
These birds must be very young, for being naturally very dry, they are not eatable if more than twelve months old; they are generally larded or barded, and served plain roasted, rather well-done, they are trussed like the common fowls, and require nearly three quarters of an hour to roast....
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No. 958. Pea Fowls.
No. 958. Pea Fowls.
These magnificent birds make a noble roast, and when young are very excellent, they are larded, plain roasted, and served with the tail stuck into them, which you have preserved, the head with its feathers being left folded up in paper and tucked under the wing; roast about an hour and a half, take the paper from the head and neck, dress it upon your dish with water-cresses and a border of tulips or roses round, and the gravy separate in a boat. In large families where these volatile demi-gods a
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No. 959. Pigeons
No. 959. Pigeons
Are trussed as a fowl to roast, and served plain roasted, with a little gravy in the dish, or roasted with a vine-leaf upon the breast, over which you have tied a square piece of bacon, they will take a quarter of an hour to roast, but serve them with the bacon and leaf over; my new way of cooking them is to cut up a head or two of celery into very thin layers, lay some on the breast of each, and tie pieces of fat bacon over, roast and serve with a little gravy as usual; this method has been muc
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No. 960. Quails.
No. 960. Quails.
Eight quails are sufficient for a dish, they should be killed if possible forty-eight hours before dressing, draw and truss them by cutting off the wings at the first pinion, leaving the feet, and fixing the pinion of the wing and legs with a very small skewer; cover the breasts with vine-leaves, over which tie a thin square slice of fat bacon, then pass a long skewer through the pinions and thighs of each, tie them on a spit and roast them nearly twelve minutes at a convenient distance from a s
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No. 961. Cailles à l’Eloise.
No. 961. Cailles à l’Eloise.
Prepare eight quails with the bacon and vine-leaves as before, then have a pig’s caul, cut it into eight square pieces and fold a quail in each, roast them a minute longer than in the last, and serve with a very thin sauce béchamel (No. 7) which you have finished with a spoonful of whipped cream under....
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No. 962. Pheasants
No. 962. Pheasants
For second course are usually served plain, you require two of them for a dish in a four entrée dinner, truss them the same as a fowl, leaving the head and neck on, which skin, and fix round at the side with the skewer you have fixed the wing and legs with; a middling-sized one will take about half an hour before a brisk fire, they are also good larded, or one larded and the other barded....
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No. 963. Faisans à la Galitzine.
No. 963. Faisans à la Galitzine.
Roast a couple of pheasants, and when done cut the breasts in slices without detaching them; put six spoonfuls of consommé of game in a stewpan, with a piece of glaze the size of a walnut, boil two minutes, then add two pats of butter, a little cayenne pepper, and the juice of half a lemon, pour over and serve....
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No. 964. Grouse
No. 964. Grouse
Are generally served plain roasted upon a piece of toast, with gravy separate in a boat; they may also be served à la Rob Roy, as directed for the Remove (No. 548), but two birds will be sufficient for a roast, truss them as you would a fowl to roast....
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No. 965. Grouse à la Bonny Lassie.
No. 965. Grouse à la Bonny Lassie.
Truss them rather roughly, roast them before a brisk fire rather underdone, if young a quarter of an hour will be sufficient, and serve them upon toast, crisp and well-buttered, made from brown bread, and serve with a rather thick and boiled melted butter (No. 71) over. Grouse may likewise be served for a change with a thin sauce à l’essence de gibier, with which you may add a few truffles or mushrooms, but this will of course much depend upon the first course, or, at least, of what the first co
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No. 966. Black Cocks and Grey Hens.
No. 966. Black Cocks and Grey Hens.
These birds, like pheasants, must be well kept; they are excellent eating, and are usually served plain roasted, trussed like grouse, but may be served à la Stockholm as follows: lard one side of the breast, and cover the other side with vine-leaves and fat bacon, which tie on, roast from half to three quarters of an hour according to the size, and serve with toast under, and gravy in the dish....
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No. 967. Partridges
No. 967. Partridges
Make a very nice roast, truss them in the same manner as directed for grouse, obtain them young if possible, the old ones although not the best for stewing eat much better dressed that way; four will be sufficient for a roast, put them upon the spit, and when the first course goes to table place them before a sharp fire fifteen minutes, or according to the size, and serve with a gill of clear gravy upon the dish and bread sauce in a boat; you may also lard or bard them with fat bacon, or lard tw
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No. 968. Dun Birds
No. 968. Dun Birds
Are very seldom sent to table, but plain roasted is the usual way, and a little or no improvement can be made; serve them in a dish with gravy and a lemon separate, not too much underdone....
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No. 969. Wild Ducks and Pintails.
No. 969. Wild Ducks and Pintails.
Must not be too old, they require keeping two or three days or longer before they are dressed; they are trussed by twisting each leg at the knuckle, and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinion of the wings (No. 953), rub the liver over the breasts, and roast them from fifteen to twenty minutes rather brown, serve three for a roast, as the breast is the only part eatable, a little gravy on the dish and lemons separate....
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No. 970. Wild Ducks à la Chasseur.
No. 970. Wild Ducks à la Chasseur.
Truss them as before, rub the liver over, and roast underdone, cut the breast in slices without detaching them, catch the gravy that escapes in a sauté-pan, add a piece of glaze the size of a walnut, place it on the fire, and when hot add four pats of butter, half a glass of port wine, a little mignonette, pepper, and the juice of half a lemon, shake altogether over the fire, and when the butter is melted sauce over and serve. Although I have directed that they should be roasted underdone they m
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No. 971. Widgeons
No. 971. Widgeons
Require but very little keeping before they are dressed, if well roasted they are nearly equal to the wild duck, and are served the same; it requires rather more than a quarter of an hour to roast them to perfection....
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No. 972. Teal
No. 972. Teal
Make a beautiful roast as well as entrée, and when in good order are very delicious, after a frost they are generally very fat; truss them with care, leaving the breast the same as ducklings, six will be sufficient for a dish, keep them a very light brown colour and rather crisp, serve with a little gravy and water-cresses, if approved of, serve lemon separate; these birds being tender are easily cut in halves by the carver, to one half of which he can assist each guest; they will require about
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No. 973. Teal au jus d’orange.
No. 973. Teal au jus d’orange.
Roast as above, and serve with a sauce au jus d’orange (No. 17) over them, or they may be served with a sauce au jus de bigarade (No. 18), or a demi-glace de gibier (No. 61)....
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No. 974. Plovers
No. 974. Plovers
Are good when well kept, and excellent as a roast, truss, but do not draw them, and put six on a skewer, set some toast underneath to catch the trail which may escape from them whilst roasting, about ten minutes is sufficient; cut the toast in diamond shapes, place them in your dish with the plovers over, and gravy separate in a boat, they may also be served barded with the vine-leaf as for pigeons or quails, but the bacon must be very thin, and when roasted quite crisp, black plovers are dresse
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No. 975. Of the Woodcock.
No. 975. Of the Woodcock.
These birds are one of the greatest luxuries, they must not be too fresh or too stale when dressed; they are fit for cooking when they look black between the legs and the feathers become rather loose; pluck and truss them with the legs twisted at the knuckles and the feet pressing upon the thighs; bring the pinion of the wing to the thigh, you have previously skinned the head and neck, bring the beak round under the wing, which pass through the pinions of the wings and thighs, place about four u
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No. 976. Woodcocks à la Stäel.
No. 976. Woodcocks à la Stäel.
Truss as before, put them down to roast, when down two minutes rub butter over, and shake flour gently but continually over them till done, it will give them quite a new appearance, and are by many preferred to plain roasted; serve them on a toast as before....
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No. 977. Woodcocks à la fumée de Gibier.
No. 977. Woodcocks à la fumée de Gibier.
Roast as before and serve with a sauce fumée de gibier (No. 60), which you have finished with a pat of butter. Although I recommend that this delicate bird should be served plain roasted, yet it may be served with advantage as above directed....
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No. 978. Woodcocks à la Piedmontaise.
No. 978. Woodcocks à la Piedmontaise.
Roast as before then cut four large truffles in slices, fry them a few minutes in oil, then pour off the oil, add ten tablespoonfuls of sauce fumée de gibier and a little sugar, boil altogether two minutes, dress the birds on toast, sauce over and serve....
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No. 979. Larks
No. 979. Larks
Are very delicious little birds, about twelve or fifteen are sufficient for a dish; they are usually roasted plain, or with a thin slice of fat bacon tied over them, and served with a little gravy in the dish and crumbs of fried bread round; they require about eight minutes to roast them well....
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No. 980. Snipes
No. 980. Snipes
Are somewhat similar to woodcocks, and dressed exactly the same, but you require eight or ten for a dish; they do not require more than ten minutes roasting....
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No. 981. Hares.
No. 981. Hares.
One is sufficient for a roast, skin and truss it nicely, stuff the belly with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size of course; serve them with plain gravy in the dish and currant jelly separate. They are also served with a sauce poivrade (No. 32), or sauce au jus d’groseilles (No. 36), they may also be larded....
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No. 982. Leverets
No. 982. Leverets
Are plain roasted and do not require stuffing, nor so long roasting being smaller; they are usually served with plain gravy, but may be served with either of the sauces mentioned in the last; you require two for a roast. They will take from twenty-five to thirty minutes roasting....
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No. 983. Rabbits.
No. 983. Rabbits.
You require two for a roast; they may be stuffed with a good veal stuffing or forcemeat of veal, plain roasted, and served with a little gravy on the dish. Wild rabbits are dressed precisely the same; they may be stuffed with a forcemeat of game instead of veal, both require butter and flour rubbed over them, and will take from twenty to twenty-five minutes roasting....
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SAVOURY DISHES FOR SECOND COURSE.
SAVOURY DISHES FOR SECOND COURSE.
These dishes are divided into three classes, and in England all belong to the second course, but in France they are very frequently served in the first with a dinner of four or six entrées, that is, one or two of them, and are very commendable in the summer months; for breakfasts, luncheons, or suppers, they are invaluable. The large pieces, such as pâtés of game, galantine of turkey, poulardes, boars’ heads, &c., are in smaller dinners placed at the bottom of the table to face the roast
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No. 984. Of the Boar’s Head à l’Antique.
No. 984. Of the Boar’s Head à l’Antique.
Procure a head with as much of the neck attached to it as possible, singe it well, holding it over a charcoal fire, and keeping it moved, then wipe it with a cloth, scrape well with a knife without scratching the skin, and place it on a cloth upon its skull, open it with your knife from one end to the other, and bone it very carefully without piercing the skin, leaving no flesh whatever upon the bones, bone the two necks of the boar, which cut into long fillets two inches square, place the head
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No. 985. Ribs of Beef à la George the Fourth.
No. 985. Ribs of Beef à la George the Fourth.
Beef, as for entrées, offers but very little variation for second course dishes, the ribs, fillets, and tongue being the only parts to be recommended; and even these are more fit for luncheons or suppers. Take a piece of ribs of beef with five bones, well covered, but not too fat nor too large, bone it and lard the thick part with long pieces of fat bacon and lean ham or tongue, well seasoned with pepper, salt, and chopped parsley, then lay the beef on a dish, with a little pepper, salt, fifty p
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No. 986. Ribs of Beef à la Bolingbroke.
No. 986. Ribs of Beef à la Bolingbroke.
Proceed with the beef just as in the last, but put a roll of veal stuffing (No. 127) in the centre, the carrots and onions only being required for flavour are cut in small slices; press your beef as in the last, but thicken the stock with a little roux to form a thin brown sauce, with which make a good sauce piquante (No. 27), which flavour slightly with a little scraped garlic, place the beef in your dish, and the sauce upon ice, when nearly cold and ready to set pour it over, sprinkling the to
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No. 987. Filet de Bœuf froid à la Bohémienne.
No. 987. Filet de Bœuf froid à la Bohémienne.
Prepare and lard a fillet of beef as directed for the Removes (No. 417), then put it in a basin in which you have put the following marinade: four onions in slices, one carrot, a head of celery, ten sprigs of thyme, eight bay-leaves, two cloves of garlic, and a little parsley, which pass in half a pound of butter in a stewpan over a sharp fire five minutes, then add one quart of vinegar, one of water, two ounces of salt, and half a pound of brown sugar, with twenty peppercorns, ten cloves, and t
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No. 988. Filets de Bœuf farcis à la Dr. Johnson.
No. 988. Filets de Bœuf farcis à la Dr. Johnson.
Trim a nice small fillet about fifteen inches long, and cut off the thickest part of the thin end, then with a long knife cut a deep incision down the thin side, lengthwise, which fill with a pound of veal forcemeat (No. 120), with which you have mixed some ox-tongue, truffles, and hard-boiled whites of eggs, cut into good-sized fillets, season with a little chopped eschalots, then cover the fillet with leaves of celery as large as you can get them, over which also lay slices of cooked ham, and
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No. 989. Cold Ox Tongues.
No. 989. Cold Ox Tongues.
Dress them as described for flancs in first course, but as soon as they are cooked skin them and cut off nearly all the root, truss it of a good shape by placing the root end against some fixture, and running a fork through the middle of the thin part into the board; when cold trim it. Although I disapprove of ornamented hot tongues for first course, I must confess that a bold design carved upon a fine tongue is pleasing to the eyes on a luncheon or supper-table, and even for dinners in a second
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No. 990. Tongue à la Lancret.
No. 990. Tongue à la Lancret.
Boil, truss, and trim the tongue as above, dress it on your dish, and have ready the following garniture: boil gently four very fine cauliflowers, not too much done, when cold cut three of them into small bunches, have ready a good sauce mayonnaise à la gelée (No. 1361) in which you have introduced a little whipped cream, dip each piece of cauliflower in the sauce and lay them on a dish, which set upon the ice, dip also the whole cauliflower in; when the sauce has set firm place the cauliflower
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No. 991. Tongue à la Printanière.
No. 991. Tongue à la Printanière.
Trim and carve the tongue when cold in the shape of a palm-branch; have some aspic (No. 1360) flavoured rather strongly with tarragon, have also twenty young carrots and twenty middle-sized onions, dressed as directed in No. 428, let them get cold in their glaze, place the tongue in the centre of the dish, glaze lightly, dress the vegetables alternately round upon a thin border of fresh butter, and just as the aspic is on the point of setting pour it over the vegetables, which will look quite tr
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No. 992. Tangue à la Comédienne.
No. 992. Tangue à la Comédienne.
Truss and trim the tongue as usual, carving a comic mask upon it, glaze lightly, and place it upon your dish, have ready prepared the following garniture: put two tablespoonfuls of chopped eschalots in a stewpan, with one of Chili and one of common vinegar, a piece of glaze the size of a walnut, a pint of white sauce (No. 7), half ditto of tomata sauce (No. 37), with double the quantity of aspic gelée, reduce over a sharp fire, keeping it stirred till becoming rather thick, then add a spoonful o
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No. 993. Cold Ham.
No. 993. Cold Ham.
Procure a very nice Westmoreland ham of about nine pounds in weight, soak it ten hours in cold water, and simmer three hours [10] in plenty of water; when done take it out and let remain until cold, when cut off the skin as thinly as possible (but without leaving the marks of it), leaving a piece about two inches and a half broad upon the knuckle, which either festoon or vandyke, carve the fat into the form of a shell, branch, or any other design your fancy may direct, glaze lightly, and serve g
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No. 994. Fillet of Veal à la Pontoise.
No. 994. Fillet of Veal à la Pontoise.
Procure a small leg of veal from a cow calf, cut off the knuckle so as to leave the fillet about eight inches in height, take the bone from the centre, have ready some good veal stuffing (No. 127) in which you have introduced some lean chopped ham and chopped eschalots, season rather high and put it in the place the bone came from, envelope the fillet with large thin slices of fat bacon, tie it up well with string, wrap it in three or four sheets of oiled paper, place it on a spit and roast thre
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No. 995. Fillet of Veal à la Cardinale.
No. 995. Fillet of Veal à la Cardinale.
Cut a fillet as in the last, have also ready boiled a nice ox-tongue very red; you have also prepared about two pounds of good veal forcemeat (No. 120), run about twenty pieces of fat bacon right through the thickest part of the fillet, surround the tongue (trimmed accordingly) with the forcemeat, and place in the centre of the fillet, but not to protrude out of it, surround it with slices of fat bacon and roast it in vegetables (see Removes, No. 417); when done place it on a dish till cold, wit
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No. 996. Loin of Veal au Jambon.
No. 996. Loin of Veal au Jambon.
Roast a nice loin in vegetables, in which let it remain till cold, have also a good ham nicely boiled, from which cut twenty-four croutons, the size and shape of small fillets of fowls, dress the veal in the centre and the ham round; fill a large sauté-pan with aspic (No. 1360), which set upon the ice, when firm dip the bottom of the pan in warm water and turn the jelly in one piece over the loin, have also some chopped, with which garnish the ham....
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No. 997. Loin of Veal à la Dame Blanche.
No. 997. Loin of Veal à la Dame Blanche.
Roast a nice loin of veal as in the last, and when cold have ready the following sauce: put six tablespoonfuls of tarragon vinegar in a stewpan with a blade of mace, six cloves, six peppercorns, one bay-leaf, and two ounces of raw ham; boil altogether three minutes, then add two quarts of sauce béchamel (No. 7) and a pint of aspic (No. 1360), reduce till rather thick over a sharp fire, keeping it stirred, pass it through a tammie into a stewpan, which place upon the ice, keep it stirred, and jus
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No. 998. Galantine de Veau au Jambon.
No. 998. Galantine de Veau au Jambon.
Bone a breast of veal about fifteen inches in length, cut off the end where the shoulder was taken out, and cut out some of the meat in large pieces from the other, so as to leave the skin about half an inch in thickness; then cut the meat in strips the thickness of your finger, and as long as possible, with a corresponding number of strips of fat bacon and cooked ham; have also ready three pounds of forcemeat (No. 120), lay the skin of the breast downwards, open on the dresser, spread some of t
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No. 999. Pâté de Veau au Jambon.
No. 999. Pâté de Veau au Jambon.
Have ready buttered a large raised pie mould, [11] make also a paste with five pounds of flour mixed with a pint and a half of hot water in which you have dissolved a pound of fresh butter, work the paste very smooth with the hand; when cold line your mould with it three quarters of an inch in thickness, and bringing it more than an inch above the top, reserving the trimmings for a cover, line the inside of the pie with forcemeat (No. 120) half an inch in thickness; then have ready larded with f
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No. 1000. Cotelettes de Veau à la St. Garat.
No. 1000. Cotelettes de Veau à la St. Garat.
Cut six nice cotelettes from a neck of veal, of a nice shape, lard them through and through the fillets with thickish pieces of fat bacon and cooked tongue, place them in a sauté-pan, and cover with a good veal stock, stew gently over a slow fire till tender, lay them flat in a dish, pour their stock over, then lay another dish upon them and press lightly till cold, have six moulds the shape and large enough to contain a cotelette, have also some aspic jelly (No. 1360), pour a little in each mou
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No. 1001. Côtelettes de Veau à la Princesse.
No. 1001. Côtelettes de Veau à la Princesse.
Cut, braise, and press six côtelettes as above, make a good sauce mayonnaise à la gelée (No. 1361), and when getting stiff dip each côtelette in so that it is well covered, and place them in a dish upon the ice, dress salad in pyramid in the centre of a flanc dish, against which lay the côtelettes with a small paper frill upon the bone of each, garnish round with croutons of aspic (No. 1360)....
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No. 1002. Riz de Veau à la Chinoise.
No. 1002. Riz de Veau à la Chinoise.
Lard six small sweetbreads as directed for the entrée (No. 671), which braise, keeping them a very light colour, when cold have some very white aspic (No. 1360), and six small plain round moulds; cover the bottoms of the moulds a quarter of an inch deep with aspic, when partly set garnish round with rows of stoned olives and pickled mushrooms, or pieces of beetroot, boiled carrots, turnips, &c., according to fancy, and make a star or rosette of whites or hard-boiled eggs in the centre, c
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No. 1003. Cotelettes de Mouton braisé aux navets.
No. 1003. Cotelettes de Mouton braisé aux navets.
Cut, lard, and braise twelve mutton cotelettes as directed (No. 722), press them in their stock lightly like the veal cotelettes, when cold trim them of a nice shape, you have prepared a good poivrade sauce (No. 32), to which you have added half a pint of aspic (No. 1360), and when nearly cold dip in the cotelettes, holding them by the bones, until they are quite enveloped, dress them (when quite cold) upon a thin border of fresh butter, garnish with croutons of aspic, and serve a ragout of turn
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No. 1004. Turban de Cotelette de Mouton à la Fermière.
No. 1004. Turban de Cotelette de Mouton à la Fermière.
Braise, press, and trim the cotelettes as in the last, but instead of a poivrade reduce a good maître d’hôtel sauce (No. 43), to which add half a pint of cream; when nearly cold dip the cotelettes in the sauce, place them on the ice till somewhat firm, dress them in crown as in the last, then prepare a salad with half a beetroot, one cucumber, one lettuce, season with a little oil, vinegar, pepper, salt, chopped tarragon and chervil; mix all well together, dress in pyramid in the centre of your
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No. 1005. Carbonade de Mouton.
No. 1005. Carbonade de Mouton.
Proceed as directed (No. 577), and when the carbonade is cold cut it in slices, which trim and dress as directed in either of the two foregoing receipts....
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No. 1006. Ballottins d’Agneau à la de Bazan.
No. 1006. Ballottins d’Agneau à la de Bazan.
Take two very white small shoulders of lamb, bone them completely, cut off some of the meat at the thickest part, so as to give only a quarter of an inch in thickness, season the inside with a little mixed spice, pepper, salt, and chopped eschalots, have ready some forcemeat as directed (No. 120), cover the shoulders half an inch in thickness with it, then lay alternately small fillets of cooked tongue, fat bacon, and lamb cut from a loin, season with pepper and salt, cover with the forcemeat, t
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No. 1007. Ballottins à la Catalanaise.
No. 1007. Ballottins à la Catalanaise.
Prepare them exactly as in the last, when cold put a quart of sauce béchamel (No. 7) in a stewpan, with a glass of white wine, half a glass of vinegar, and half a pint of consommé, reduce till rather thick, add a little isinglass dissolved in water and pass it through a tammie into a clean stewpan, place the stewpan upon the fire, and when boiling add a quarter of a pound of maître d’hôtel butter (No. 79), in which you have introduced a tablespoonful of chopped tarragon and chervil; when the but
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No. 1008. Cotelettes d’Agneau à la Gelée.
No. 1008. Cotelettes d’Agneau à la Gelée.
Take the chine bones from two necks of lamb and saw the ribs rather short, the length you would require your cotelettes, lard the fillets and roast them in vegetables, do not take them out until quite cold, cut your cotelettes from them of a nice shape, reduce a good demi Provençale sauce (No. 34), with which envelope each cotelette, when cold and the sauce is set dress them in crown upon your dish with chopped aspic (No. 1360) in the centre and croutons of the same round....
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No. 1009. Cotelettes d’Agneau froid à la Princesse.
No. 1009. Cotelettes d’Agneau froid à la Princesse.
Prepare two necks of lamb as above, from which cut the cotelettes, glaze, dress them in crown the reverse way, sauce over with a very white mayonnaise sauce (No, 1364), sprinkle chopped gherkins and chopped ham over....
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No. 1010. Galantine de Dinde.
No. 1010. Galantine de Dinde.
Pluck and draw a turkey, bone it as directed for the poulardes (No. 514), spread it open upon the dresser, have ready some forcemeat as directed (No. 120), spread some down the centre of the turkey, (you have previously turned the legs inside,) half an inch in thickness, have ready some long strips of lean veal the thickness of your finger and the length of the turkey, have also strips of lean cooked ham and fat bacon, lay them alternately upon the forcemeat, season with pepper and salt, then co
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No. 1011. Galantine de Dinde aux foies gras.
No. 1011. Galantine de Dinde aux foies gras.
Proceed exactly as above, using fillets of rabbits instead of veal, and interspersing eight fat livers of poulardes in the interior....
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No. 1012. Galantine de Dinde à la Volière.
No. 1012. Galantine de Dinde à la Volière.
Bone a very young turkey, and proceed exactly as in the last, using two ounces of pistachios, blanched and skinned, and half a pound of truffles cut into thick fillets, instead of the livers, when stuffed and sewn up roll it very tight in a cloth, which also tie very tight, especially at the tail, which requires to be made so much narrower; stew as before, when done take it out of the napkin, see that the part where it is sewn shall be at the bottom, tie it again in the napkin, but only at the e
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No. 1013. Pâté de Dinde au blanc de Volaille.
No. 1013. Pâté de Dinde au blanc de Volaille.
Bone a small turkey and line the interior with forcemeat (No. 120), you have prepared a mould as for pâté de veau (No. 999), but using pâte à fine, or pâte à dresser (Nos. 1135, 1136), instead of the pâte there directed, the interior of which also line with forcemeat, trim a nice red ox-tongue (cooked), cut it about the length of the turkey, cover with thickish slices of fat bacon, roll it up in the turkey, which place in the pie, cover with a slice of fat bacon, and again with forcemeat in a do
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No. 1014. Galantine de Poularde à la Persane.
No. 1014. Galantine de Poularde à la Persane.
Make a galantine as directed (No. 998), have ready some grated crust of bread, with which mix an ounce of chopped pistachios; when the galantine is cold glaze it well, and throw the crumbs and pistachios all over, have ready some aspic (No. 1360), put a little in a plain oval mould, about half an inch in depth, when set form a rosette of hard-boiled whites of eggs and truffles, by cutting them with cutters; cover with a little more jelly, so as to make it an inch and a quarter in thickness, the
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No. 1015. Pâté de Volaille aux truffes.
No. 1015. Pâté de Volaille aux truffes.
Line a raised pie-mould with pâte fine (No. 1136) as directed, but you will not require so large a mould; line the pie with forcemeat (No. 120), you have previously boned a small fowl, which stuff as for galantine à la volière (No. 1032), seasoning it rather highly, but it will not require sewing up; having filled it, place it in your pie, cover with forcemeat, forming a dome, finish the pie as directed for pâté de veau, bake two hours and a half in a slow oven, take it out, cut off the lid, lay
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No. 1016. Poulardes à la Mazagran.
No. 1016. Poulardes à la Mazagran.
Procure two nice poulardes, which roast in vegetables, (with which you have mingled two glasses of sherry,) as for the removes in first course, when done take them up and keep them in the vegetables till quite cold, which will keep them white; you have previously boiled, trussed, and carved a branch of laurel or palm upon a tongue (No. 991), fix an elegant Greek croustade of bread at the head of the dish; you have previously made two quarts of sauce béchamel à la crème (No. 56), very savoury and
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No. 1017. Poulardes à la Banquière.
No. 1017. Poulardes à la Banquière.
Prepare two poulardes and tongue as in the last; you have reduced a quart of good demi-glace (No. 9), with a pint of sauce tomate (No. 37) and a pint of aspic (No. 1360), keeping it stirred; when about three parts cold dip in the poulardes, place them on your dish and pour the remainder of the sauce over, let get cold, then place on the tongue and croustade with the atelettes garnished similar to the last; you have previously procured thirty fine cockscombs, thirty button mushrooms, as many smal
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No. 1018. Poulets Printanier à la Santa Cruz.
No. 1018. Poulets Printanier à la Santa Cruz.
Procure four spring chickens nicely trussed as for boiling, lard the breast of each with cooked tongue and truffles to form a cross, tie them in oiled paper and roast, leave them in the paper till cold; you have also boiled two Russian ox tongues, split each one in halves lengthwise and trim them neatly to give them the shape of small tongues, prepare also a croustade of bread in the form of a pyramid, eight inches in height and three in width at the bottom, place it in the centre of your dish w
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No. 1019. Poulets Printanier à la Princesse Royale.
No. 1019. Poulets Printanier à la Princesse Royale.
Prepare your chickens and tongues as in the last, but do not lard them, dish them the same, make a border of plovers’ eggs round, placing little heads of cos lettuce between, sauce over the chickens with a very white mayonnaise sauce and lightly glaze the tongues....
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No. 1020. Poularde à la Guillaume Tell.
No. 1020. Poularde à la Guillaume Tell.
Procure a fine poularde, bone it carefully, season the interior with chopped eschalots, pepper, and salt, cover with a little forcemeat (No. 120); you have previously boiled a tongue, when cold cut off the root, trim and cut it in large dice, which mix with forcemeat and stuff the poularde with it, cover over the flaps and sew the poularde in its original shape, tie it up in a napkin and braise it in good stock, to which you have added two calf’s feet, stew two hours and a half, take it up and p
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No. 1021. Chaud froid de Poularde.
No. 1021. Chaud froid de Poularde.
Cut a nice capon or poularde into two fillets, two good wings, two legs, and two pieces of back, lay them in lukewarm water one hour to disgorge, wash well, then put them in a stewpan, cover with two quarts of good veal stock, add two middling-sized onions, with a clove stuck in each, a bunch of parsley, and a blade of mace, set on the fire till boiling, then set it on the corner, skim, and let simmer very gently nearly an hour; take them out, and drain them upon a cloth, then in another stewpan
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No. 1022. Chaud froid de Poularde à la Pembroke.
No. 1022. Chaud froid de Poularde à la Pembroke.
Proceed as above, adding twenty button mushrooms with the onions you have chopped, a good-sized truffle, and a piece of very red tongue, which sprinkle over each piece as you dish them up....
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No. 1023. Chaud froid de Poularde en mayonnaise.
No. 1023. Chaud froid de Poularde en mayonnaise.
Prepare as above, dress in a bordure upon the salad, sauce over with a mayonnaise à la gelée (No. 1361), and place a large truffle, with a cockscomb upon it, at the top. This dish may also be made with the remains of poulardes from a previous dinner, by cutting them in neat pieces and dipping them into a good bechamel sauce (No. 7), well reduced and half cold; when the sauce is set, proceed as before....
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No. 1024. Filets de Poulardes à la Nesselrode.
No. 1024. Filets de Poulardes à la Nesselrode.
Take the four fillets from two poulardes, as directed (No. 792), lay them in a sauté-pan with plenty of butter, season with a little pepper, salt, and lemon-juice, and sauté them gently over a slow fire; when done place them on a dish, with another dish upon them, till quite cold, then with a thin knife split each fillet into two; have ready a quart of good bechamel sauce (No. 7), add a pint of white stock, in which you have stewed the bones from the poulardes, reduce again to a quart, then stir
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No. 1025. Filets de Poulardes à la Ravigote.
No. 1025. Filets de Poulardes à la Ravigote.
Fillet three poulardes and dress them as in the last, but add two ounces of ravigote butter (No. 80) with the sauce you dip them in, dish them the same but omit the tongue, and sauce with a green mayonnaise (No. 1363)....
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No. 1026. Petits Canetons en aspic.
No. 1026. Petits Canetons en aspic.
After having used the fillets for either of the preceding dishes, take off the legs with as much of the skin as possible, bone and spread them out before you, have ready some forcemeat (No. 120), to which add two chopped truffles, put a good tablespoonful upon each leg, then sew them round with packthread; when done place them in a stewpan, with two onions sliced, a little lean ham, a sprig of thyme, parsley, and bay-leaf, add rather more than a pint of stock, and stew them very gently one hour
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No. 1027. Salade de Volaille.
No. 1027. Salade de Volaille.
Roast a poularde or large fowl in vegetables; when done and quite cold cut it into ten fine pieces, place it in a basin, with a large onion sliced, a little oil, vinegar, pepper, and salt, toss them over occasionally, allowing them to remain an hour; you have dressed a border of hard-boiled eggs upon a thin border of butter, garnish round with half slices of cucumber, gherkins, and beetroot, and place a fillet of anchovy upon each piece of egg, fill the interior with salad cut rather fine, upon
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No. 1028. Salade de Filets de Poularde à la Brunow.
No. 1028. Salade de Filets de Poularde à la Brunow.
Gut the flesh from a poularde into slices as near as possible the size of half-crown pieces, cut also some slices of cucumber, which stew in white stock with a little sugar till quite tender; when done drain upon a sieve, and add them to the slices of fowl, also a few peas well boiled, if in season; put a pint of bechamel sauce (No. 7) in a stewpan, with a pint of aspic (No. 1360) and a little sugar, boil altogether until rather thick, keeping it stirred, then add the blanquette of fowl with the
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No. 1029. Poulets Printaniers à la Masaniello.
No. 1029. Poulets Printaniers à la Masaniello.
Bone two spring chickens without opening them at the back, have some good veal forcemeat (No. 120) and an ox-tongue well boiled, which cut into two pieces, trim them and place one piece in each chicken, fill the remaining space up with forcemeat, tie them in a thin cloth and stew them an hour or rather more in good veal stock (No. 7), lay them on a dish breasts downwards and press them lightly, place a little aspic (No. 1360) at the bottom of a plain oval mould large enough to contain one of the
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No. 1030. Moule d’Aspic à la Royale.
No. 1030. Moule d’Aspic à la Royale.
Cut the flesh from the breast of a poularde or large fowl into slices the size of half-crown pieces as near as possible, cut also a large truffle in slices, have about twenty very white button mushrooms, and ten dressed cockscombs, boil a quart of sauce béchamel (No. 7) with a pint of aspic, keeping it stirred until rather thick, add a little sugar and the above ragout, shake the stewpan round and pour the whole into a sauté-pan, which place upon the ice till firm, dip the pan in warm water and
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No. 1031. Galantine de Faisan aux truffes.
No. 1031. Galantine de Faisan aux truffes.
Bone two pheasants if for a flanc, one if for a cold entrée, lay it out before you and proceed exactly as for a galantine of turkey, only using the forcemeat for game (No. 123) as directed, and fillets of hare or rabbit instead of veal, braise and press the same, allowing for the difference in size, serve garnished with aspic (No. 1360) chopped and in croutons....
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No. 1032. Galantine de Faisans à la Volière.
No. 1032. Galantine de Faisans à la Volière.
Proceed as in the last, but press and garnish them as directed for galantine de dinde (No. 1010), but the claws must be from a very small lobster....
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No. 1033. Pâté de Faisans aux truffes.
No. 1033. Pâté de Faisans aux truffes.
Bone a couple of pheasants and fill each one as for a galantine, but not too tight, they will not require sewing up; you have lined a raised pie-mould with pâte fine (No. 1136), as directed (No. 997), line the pie with forcemeat (No. 120), place one of the pheasants at the bottom, cover it with forcemeat, then put in the other which also cover with forcemeat, finishing in a dome; finish the pie as before directed, bake it four hours in a slow oven, press it till cold and serve with aspic (No. 13
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No. 1034. Filets de Faisans à la Prince George.
No. 1034. Filets de Faisans à la Prince George.
Roast three pheasants in vegetables quite white, take out the fillets, cut each one in halves to form two, making twelve, pound well the meat from the legs, and put it into a stewpan, with a quart of white sauce (No. 7) and half a pint of good white stock, boil till rather thick, then rub it through a tammie, pour into a stewpan, place over the fire, and stir until boiling, then add a liaison of two yolks of eggs mixed with half a gill of whipped cream, stir in quickly but do not let it boil aft
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No. 1035. Chaud froid de Filets de Faisans.
No. 1035. Chaud froid de Filets de Faisans.
Proceed with the pheasants precisely as in the last, only using a sauce gibier (No. 60) instead of the sauce béchamel, dress them in turban in the centre of your dish, pour a little more of the sauce over, and garnish with a border of hard-boiled eggs, placing a sprig of parsley between....
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No. 1036. Grouse
No. 1036. Grouse
Like pheasants make excellent galantines and pies by following the same receipts. They may also be dressed in either of the methods directed for pheasants, but requiring rather less time to cook....
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No. 1037. Galantine de Grouse à la Montagnard.
No. 1037. Galantine de Grouse à la Montagnard.
Form two small grouse into galantines as directed for à la volière (No. 1032) into the shape of birds; have ready three parts cold a good sauce à la purée de grouse (No. 59), with which envelope them, leaving it upon them rather rough, sprinkle brown bread-crumbs and chopped pistachios all over, dress croutons of aspic (No. 1360) round, and garnish with a little of the heather from the mountains....
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No. 1038. Salade de Grouse à la Soyer.
No. 1038. Salade de Grouse à la Soyer.
Make a very thin border of fresh butter upon a convenient-sized dish, upon which stand a very elevated border of hard-boiled eggs, (by cutting a piece off the bottoms when quite cold and cutting each one into four lengthwise,) fill the centre with some nice fresh salad, and ornament the eggs with fillets of anchovies, beetroot, gherkins, &c., according to taste; you have previously roasted three grouse rather underdone; when quite cold cut them into neat pieces, that is, into legs, wings
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No. 1039. Perdreaux à la Downshire.
No. 1039. Perdreaux à la Downshire.
Partridges being smaller birds are mostly used for cold entrées, but four will make an excellent flanc; draw them and extract the breast-bone, have ready one pound of forcemeat of game (No. 123), with which mix six truffles cut in fillets, and thirty pieces of fat bacon the size and shape of dice; stuff the birds, sew them up, and place them in a stewpan with three onions in slices, a head of celery, and a bunch of parsley, thyme, and bay-leaves, nearly cover them with stock, simmer over a slow
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No. 1040. Galantine de Perdreaux à la Volière.
No. 1040. Galantine de Perdreaux à la Volière.
Proceed as directed for the pheasants (No. 1032), only using the claws and tails of large crawfish instead of lobsters as there directed, dress them with the four tails in the centre, and aspic (No. 1360) round; one hour and a half would be sufficient to stew them. Fillets of partridges are dressed in the same manner as the fillets of pheasant (Nos. 1034 and 1035)....
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No. 1041. Pâté de Perdreaux.
No. 1041. Pâté de Perdreaux.
Have a round mould about five inches in height and four in diameter, which line with pâte fine (No. 1136), which again line with forcemeat (No. 123), you have previously boned two partridges, which fill as for galantine à la volière, fold each one in a slice of bacon, lay one at the bottom, which cover with forcemeat, then the other, which also cover, finishing in a dome, cover with the paste, work up the edges, and crimp as for the pâté de veau; bake it two hours in a moderate oven, take off th
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No. 1042. Bécasses à la d’Orleans.
No. 1042. Bécasses à la d’Orleans.
Roast four woodcocks underdone, catching their trails upon toasted bread, with two others make a purée as directed (No. 59), into which dip the four roasted ones, and let them remain till nearly cold, then take them out and sprinkle all over with chopped ham and whites of hard-boiled eggs; you have prepared a croustade in the form of a vase, which stand in the centre of your dish, cut the toast in four pieces, each the form of a diamond, dress the woodcocks round the croustade upon each piece, d
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No. 1043. Pâté froid de Mauviettes
No. 1043. Pâté froid de Mauviettes
Is also a very favourite dish for second course, and when well prepared stands high in the estimation of a gourmet; the following receipt is exactly as they are prepared at Pithiviers: pluck and bone six dozen of larks, take out the interior, extract the gizzard, and pound the intestines with two pounds of forcemeat (No. 123), place a little in each bird, roll them up, and envelope them in very thin slices of fat bacon; you have lined a raised pie-mould with paste as for pâté de veau (No. 999),
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No. 1044. Salade de Homard à l’Indienne.
No. 1044. Salade de Homard à l’Indienne.
Prepare a border of hard-boiled eggs as directed for salade de grouse (No. 1038), dress some nice fresh salad in the centre, then take the flesh from a very fine lobster, or two middling-sized ones, cut it in as large slices as possible, put it in a basin, and season with a little tarragon, and chervil, pepper, and salt; dress them in pyramid upon the salad, interspersing six mild Indian pickles in slices, and serving with a good white sauce mayonnaise (No. 1364) over....
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No. 1045. Mayonnaise de Homard à la gelée.
No. 1045. Mayonnaise de Homard à la gelée.
Prepare a border of half hard-boiled eggs and half croutons of strong aspic (No. 1360), cut the same height as the eggs, and triangular, dress some salad in the centre as in the last, and the lobster well seasoned upon the top, and sauce over with a sauce mayonnaise à la gelée (No. 1361)....
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No. 1046. Miroton de Homard à la Cardinale.
No. 1046. Miroton de Homard à la Cardinale.
Cut the flesh of a large lobster into slices as large as possible, and nearly an equal size; reduce a pint of white sauce (No. 7) (with which you have mixed two tablespoonfuls of tarragon vinegar) to two thirds; then dip half the pieces of lobster into it with a fork, and place them on a dish to cool, add two ounces of red lobster butter (No. 77) to the remainder of the sauce, stir it well in, and dip in the remainder of the pieces; when cold and set, dress them in crown upon salad, with a white
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No. 1047. Homard en Aspic.
No. 1047. Homard en Aspic.
Cut twenty slices of lobster as above, of equal sizes, dip them into the white sauce as there directed, and put them by until cold; then put a little clear aspic jelly (No. 1360) in the bottom of a flat cylinder mould, ornament it with the whites of hard-boiled eggs cut in diamonds, squares, leaves, and crescents, arranged in the form of wreaths, branches, &c.; just cover with a little more jelly, and when set lay in the slices of lobster slanting, one resting upon the other, and fill up
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No. 1048. Homard au Gratin.
No. 1048. Homard au Gratin.
Procure three small lobsters, cut them down the centre, save all the shells, and cut the flesh into small slices, put a spoonful of chopped onions into a stewpan, with a small piece of butter, pass them over a sharp fire a few minutes, keeping them stirred; then add a pint of white sauce, reduce one-third, keeping it stirred, add the flesh of the lobster, season with a little pepper, salt, cayenne, and essence of anchovies; stir gently over a sharp fire, and when boiling take it off, stir in the
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No. 1049. Crabs
No. 1049. Crabs
May be dressed in salad, like lobster, cutting the hard part into as large slices as possible, and passing the soft through a hair sieve, and mixing it with the sauce....
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No. 1050. Coquilles aux Huîtres.
No. 1050. Coquilles aux Huîtres.
Procure the deep shells of twelve oysters, which well clean, butter the interior slightly, and as many bread-crumbs as will adhere to the butter; you have previously blanched and bearded four dozen of oysters, lay them on a cloth to drain, then put a teaspoonful of chopped eschalot into a stewpan with a small piece of butter, pass them a few minutes over the fire, stir in a quarter of a tablespoonful of flour, add a pint of oyster sauce (No. 69), reduce one third, then add your oysters, season w
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No. 1051. Salade de Filets de Soles.
No. 1051. Salade de Filets de Soles.
Fillet two or three soles, then well butter a sauté-pan, lay in your fillets, which season with a little white pepper, salt, chopped parsley, and the juice of a lemon, place them over a slow fire, and when half done turn them over (they must be kept quite white), when done lay them flat upon a dish with another dish upon them till cold; cut each fillet in halves, trim them of nice shapes, and put them in a basin with a little chopped tarragon and chervil, chopped eschalots, pepper and salt; then
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No. 1052. Filets de Soles aux Concombres.
No. 1052. Filets de Soles aux Concombres.
Fillet two soles and dress them as above, cut each fillet in halves, then have sixteen pieces of cucumber the same size as the fillets, but thinner, dress them in turban alternately with the fillets upon a thin border of fresh butter, sauce over the fillets only with a sauce mayonnaise (No. 1364) in which you have added a little whipped cream, and dress a good salad cut rather fine in the centre. The remains of turbot or John Dorée, may be cut into fillets and served in either of the above metho
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No. 1053. Truites marinées en mayonnaise.
No. 1053. Truites marinées en mayonnaise.
Put three onions sliced in a stewpan with two ounces of butter, one turnip, one carrot (in slices), a head of celery (cut small), a good handful of parsley, and two bay-leaves; pass the whole ten minutes over a sharp fire, add a pint of vinegar, a blade of mace, and half a dozen peppercorns; let simmer, then add three pints of water; you have cleaned three fine freshwater trout, which put in the above marinade and let them simmer half an hour; let them get cold in the marinade, take them out, dr
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No. 1054. Darne de Saumon marinée.
No. 1054. Darne de Saumon marinée.
Cut two good slices from the middle of a fine salmon, four inches in thickness, and dress them in a marinade, as for the trout, first tying them up; stew one hour, and leave them in the marinade to cool; when quite cold drain them on a cloth; dress on your dish, fill the centre with Montpelière butter (No. 1366), garnish with a border of eggs, and sauce round with a very white Tartare sauce (No. 38), and sprinkle a little chopped gherkins over....
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No. 1055. Galantine d’Anguille.
No. 1055. Galantine d’Anguille.
Procure two fine eels, skin and bone them, have ready prepared some forcemeat of whiting (No. 124), lay the eel open before you and spread some of the forcemeat down the centre, upon which lay small fillets of truffle, pistachios, cooked tongue, and whiting, cover with more of the forcemeat, and sew the eel up in its original shape, cut it into two equal parts and envelope each in thin slices of fat bacon, tie in a napkin and place them in a stewpan in which you have prepared a marinade as for t
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No. 1056. Asparagus
No. 1056. Asparagus
Is one of the most favourite vegetables we have, and is generally served plain; the large grass is preferred, although the smaller is, in my opinion, the fullest flavour for a dish; you require a hundred large ones or a hundred and a half of small, scrape and cut them of equal lengths, (about eight inches,) and tie them in bundles of fifteen; about twenty minutes before ready to serve have a gallon of water, in which you have put two ounces of salt, boiling in a stewpan, put in your grass, let b
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No. 1057. Asperges en petits Pois.
No. 1057. Asperges en petits Pois.
Procure a bunch of small green asparagus, or sprue, break off the green tops carefully, avoiding the white parts, cut the tops into pieces the size of large peas, boil them in half a gallon of water into which you have put an ounce of salt: when tender strain them off, but be careful they are not too much done, or they would go in purée and taste watery; drain them dry upon a sieve and put them into a stewpan, with eight spoonfuls of white sauce (No. 7), a little pepper, salt, and grated nutmeg,
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No. 1058. Sea-Kale.
No. 1058. Sea-Kale.
The short thick kale is the best, trim it nicely, about sixteen heads will be sufficient for a dish, boil till tender in a gallon of water, with two ounces of salt, take them out, place them on a clean cloth to drain, and dress them pyramidically upon a piece of toasted bread; serve plain melted butter separate in a boat....
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No. 1059. Céleri à la Moëlle de Bœuf.
No. 1059. Céleri à la Moëlle de Bœuf.
Procure ten fine heads of celery, cut them to about seven inches in length, (the red celery is the best,) if too thick take off some of the outside sticks, wash and trim them nicely, blanch ten minutes in boiling water, drain them on a cloth, put them into a convenient-sized stewpan just covered with a good white stock, in which let them stew gently till tender, drain them, dress upon toast, place four large pieces of marrow round, (which you have boiled in water,) and sauce over with a pint of
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No. 1060. Céleri à la Chetwynd.
No. 1060. Céleri à la Chetwynd.
Trim and blanch ten fine heads of red celery, as in the last, blanch also twelve middling-sized onions twenty minutes, place them in a stewpan with the celery, cover with veal stock (No. 7), and stew gently till tender, dress the celery upon toast with the onions round and sauce over with a good white bechamel sauce (No. 7) which you have reduced with half a pint of the stock the vegetables were cooked in till becoming thickish, then add half a gill of very thick cream, a little sugar, and sauce
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No. 1061. Salsifis à la Poulette.
No. 1061. Salsifis à la Poulette.
Salsifis although a very favourite vegetable on the continent and very plentiful in England, is seldom used, but I hope the following recipes will tend to bring it more in vogue. Choose fifteen or twenty young ones, scrape the black skin, cut them into pieces three inches long, rub each piece with lemon and throw them into water, then put two onions, a carrot, one turnip, and a head of celery, all cut small into a stewpan, with a handful of parsley, a quarter of a pound of lean ham, a little thy
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No. 1062. Salsifis à la Moëlle de Bœuf.
No. 1062. Salsifis à la Moëlle de Bœuf.
Prepare the salsifis as above; when very tender dress it upon your dish, have four large pieces of beef marrow (well boiled in water), sauce over with a good demi-glace (No. 9), garnish with croutons of fried bread in the shape of hearts, and serve with a piece of marrow upon each....
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No. 1063. Fried Salsifis.
No. 1063. Fried Salsifis.
Cook the salsifis as before, let them get cold in the stock, then take them out, drain upon a cloth, and trim them all of equal sizes, then put them in a basin, with a spoonful of vinegar, four of salad oil, and a little pepper and salt, let them marinade six hours, turning over occasionally a quarter of an hour before serving, dip each piece separately in a fritter batter (No. 1285) and fry them in a stewpan of hot lard, when done lay them on a cloth and dress in pyramid upon a napkin, garnish
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No. 1064. Concombres farcis en demi-glace.
No. 1064. Concombres farcis en demi-glace.
Procure four very fine cucumbers, which cut into pieces three inches in length, peel them and take out the seeds with a long round cutter, then have ready some very nice forcemeat of veal (No. 120), into which you have put a little chopped basil, thyme, and laurel leaf, put a piece of bacon at each end, which tie on, place them in a stewpan, with a little stock, and stew gently three quarters of an hour or till tender, then drain them upon a cloth, trim each end, and dress in pyramid upon a bord
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No. 1065. Concombres farcis à la crème.
No. 1065. Concombres farcis à la crème.
Proceed with the cucumbers as in the last, but sauce over with a celery sauce à la Chetwynd (No. 1060)....
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No. 1066. Croustade aux Concombres.
No. 1066. Croustade aux Concombres.
Prepare a plain croustade according to the size of your dish, and three inches in height, then have four cucumbers, which cut into pieces two inches and a half long, peel them, split each piece into three, take out the seeds and trim them neatly, put them in a stewpan with an ounce of butter, a teaspoonful of sugar, and cover with white stock, let them stew till tender, drain them upon the back of a sieve; in another stewpan have a pint of good bechamel sauce (No. 7), which reduce till rather th
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No. 1067. Vegetable Marrows.
No. 1067. Vegetable Marrows.
Are excellent when young and about the size of turkeys’ eggs; peel fifteen and boil them in half a gallon of water, into which you have put two ounces of butter and two ounces of salt, boil twenty minutes, or till quite tender, drain them upon a cloth, and dress upon a border of mashed potatoes, in the form of an oval dome; sauce over with a pint of good melted butter (No. 71), with which you have introduced a liaison of two yolks of eggs mixed with half a gill of cream. All sauces for vegetable
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No. 1068. Jerusalem Artichokes.
No. 1068. Jerusalem Artichokes.
Are very useful vegetables when judiciously employed, as my readers will perceive by many of the foregoing recipes; they are good five months in the year, from October till March, and some seasons much longer; when they become too rough they have lost their succulence, and are only fit to flavour stocks: take about thirty of the best shaped ones and as near as possible of the same size; turn them into the shape of pears, boil in salt and water, with which you have put a quarter of a pound of but
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No. 1069. Cauliflowers and Brocoli.
No. 1069. Cauliflowers and Brocoli.
Both vegetables are very excellent and universally employed; they require great particularity in cleaning; the best way is to throw plenty of salt over them and put them in cold water till ready to cook, boil them in salt and water till tender, but not too much done or they will not hold together; the heads should not be too large, and the best are close and firm; when done dress some nice green Brussels sprouts upon a border of mashed potatoes with the cauliflowers in the centre, mix nearly hal
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No. 1070. Chouxfleurs au Parmesan.
No. 1070. Chouxfleurs au Parmesan.
Boil three cauliflowers as before, and when done drain them upon a cloth, then put a pint of good white sauce (No. 7) in a stewpan, with half a pint of milk, season with a little pepper, salt, and cayenne, reduce it over a sharp fire till getting thick, add half a pound of grated Parmesan cheese and a quarter of a pound of grated Gruyer, mix well and stir in two yolks of eggs, then put a little at the bottom of your dish, dress some of the cauliflower in pieces upon it, which again cover with sa
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No. 1071. Artichokes.
No. 1071. Artichokes.
Are very great favourites with most epicures, and their flavour renders them worthy of so high an appreciation. Have six not over large but of a very good size, trim the bottoms rather close till it shows the white streak, cut also an inch from the top with a pair of scissors, and a little off the point of each leaf, have a gallon of water (into which you have put half a pound of salt,) boiling, put in the artichokes and boil one hour, or till you can pull out a leaf with facility, take them up,
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No. 1072. Artichokes à la Barigoule.
No. 1072. Artichokes à la Barigoule.
Trim your artichokes as above and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon and your fingers, taking out every particle from the interior, have some fat in a stewpan very hot, into which dip the tops of the artichokes till of a yellow colour, then put them back upon the cloth; you have scraped a quarter of a pound of fat bacon, which put into a stewpan, with four tablespoonfuls of oil, four of chopped onions and eschalots, two of chop
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No. 1073. Artichauts à la Bordelaise.
No. 1073. Artichauts à la Bordelaise.
Proceed exactly as above, but filling them with the following sauce (instead of the sauce there mentioned): peel thirty large button onions and cut them in rings, put them in a stewpan with a little oil, and fry of a light yellow colour, add half a pint of white sauce (No. 7), and two tablespoonfuls of bread-crumbs, mix well, then add eighteen stoned olives, and the fillets of four anchovies well washed, stew till all is well cooked, then season with a little pepper, sugar, and a piece of scrape
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No. 1074. Artichauts à l’Italienne.
No. 1074. Artichauts à l’Italienne.
Take four good artichokes, cut them in quarters and trim them well, cutting all the green from the bottoms and taking out all the fur from the interior, put them in a stewpan of boiling water (to blanch) a quarter of an hour; then take them out, drain them upon a cloth, put a tablespoonful of chopped onions in a sauté-pan with a tablespoonful of oil, and one of wine, pass them one minute over the fire, then put in the artichokes, which cover with brown sauce and a little stock, stew them gently
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No. 1075. Artichauts au Velouté.
No. 1075. Artichauts au Velouté.
Prepare the artichokes as above, and blanch them, put an ounce of butter in a sauté-pan, lay in the artichokes, which cover with a good white sauce (No. 7); place a lid upon the sauté-pan, and put them in a moderate oven till done, then take out the artichokes, which dress in turban as above; put a little milk in the sauté-pan, reduce the sauce till rather thickish, add a little sugar, and finish with a liaison of two yolks of eggs mixed with a gill of cream, pass through a tammie and sauce over
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No. 1074. Artichaux à la Bruxellaise.
No. 1074. Artichaux à la Bruxellaise.
Dress a border of artichokes as in the last, upon a border of mashed potatoes, and have ready a quart of very nice Brussel sprouts dressed à la maître d’hôtel (No. 1083), which dress in pyramid in the centre. This dish can only be served in the autumn season of the year, as it is only then both vegetables can be obtained....
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No. 1075. Peas.
No. 1075. Peas.
The best of all green vegetables, and the delight of millions, whilst their profusion renders them attainable by all; like the asparagus, they belong to that season of flavour, the spring of the year, but remain in season till a much later period; when young the English method of cooking them is good, because the more succulence there is in a vegetable the less zest they require to make them palatable. To describe the different sorts would be almost an endless, and to a certain extent a useless
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No. 1076. Pois au sucre Anglo-Français.
No. 1076. Pois au sucre Anglo-Français.
When you have boiled and drained two quarts of young peas, put them in a stewpan with six young green onions in a bunch, six spoonfuls of white sauce, a little pepper and salt, and two teaspoonfuls of powdered sugar, let simmer ten minutes, then stir in a liaison of two yolks of eggs mixed with half a gill of cream, do not let them boil, but when the sauce becomes thickish and hangs to the peas turn them out upon your dish and serve, previously taking out the onions....
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No. 1077. Pois au sucre à la Française.
No. 1077. Pois au sucre à la Française.
The manner of dressing peas directed in the last keeps them very green, which the French style does not, unless very young, but to balance, their flavour is superior; and although the eye must be pleased to a certain extent, my principal business is with the palate. Put two quarts of young peas in a good-sized stewpan with six young onions, a bunch of parsley, and a quarter of a pound of fresh butter; just cover the peas with cold water and rub them well together with the hands, pour off all the
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No. 1078. French Beans.
No. 1078. French Beans.
Cut enough young beans into strips to make a good flanc dish; have a stewpan with a gallon of water in which you have put a quarter of a pound of salt, when boiling put in the beans, which boil very fast till tender; when done strain them off, lay a bed of them upon your dish, upon which lay two pats of butter, sprinkle them over with pepper and salt, then more beans, proceeding thus till you have formed a pyramid, serve very hot....
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No. 1079. Haricots verts sauté au buerre.
No. 1079. Haricots verts sauté au buerre.
When boiled as above, put them in a stewpan with six ounces of fresh butter, season with a little chopped parsley, sugar, pepper, and salt; toss them over a sharp fire, and when quite hot dress them in pyramid....
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No. 1080. Haricots verts aux fines herbes.
No. 1080. Haricots verts aux fines herbes.
Boil the beans as before, when boiled put two spoonfuls of chopped onions in a stewpan with a quarter of a pound of butter, pass them a few minutes over the fire, keeping them quite white, add a spoonful of flour (stir well in) and a pint of good white stock, boil until it adheres to the back of a spoon; then add your beans, toss them well together, add a teaspoonful of chopped parsley, the juice of a lemon, a little pepper, salt, and sugar, finish with six pats of butter, and four spoonfuls of
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No. 1081. Haricots verts à la Poulette.
No. 1081. Haricots verts à la Poulette.
Boil the beans as before, when done drain them quite dry, put them into a stewpan with three parts of a pint of béchamel sauce (No. 7), six spoonfuls of stock, pepper, salt, sugar, a bunch of green onions, and parsley; stew gently ten minutes, take out the bunch, add a teaspoonful of chopped parsley, and finish with a liaison of two yolks of eggs mixed with a gill of cream, stir in quickly, and when it begins to thicken serve as in the last....
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No. 1082. Brussels Sprouts sauté au beurre.
No. 1082. Brussels Sprouts sauté au beurre.
The small firm ones are the best; boil a sufficient quantity in salt and water about twenty minutes, or till tender, as directed for the beans; when done put them in a stewpan, with a little pepper, salt, and sugar, a quarter of a pound of butter, and the juice of a lemon, when quite hot dress them as high as possible upon your dish....
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No. 1083. Brussels Sprouts à la Maître d’Hôtel.
No. 1083. Brussels Sprouts à la Maître d’Hôtel.
Boil a sufficient quantity of sprouts as before, and dress them upon your dish in pyramid; then put a pint of melted butter in a stewpan, let boil, and whilst boiling add a quarter of a pound of maître d’hôtel butter (No. 79), stir it in quickly and sauce over, or sauce them in layers as you dress them up....
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No. 1084. Choux de Bruxelles à la Crème en turban de Concombres.
No. 1084. Choux de Bruxelles à la Crème en turban de Concombres.
Make a turban of cucumbers, cut and dressed as directed (No. 103), form the turban upon a border of mashed potatoes; boil sufficient Brussel sprouts, which dress in pyramid, sauce over the cucumbers with a good sauce Hollandaise (No. 66), and over the sprouts with a good sauce béchamel (No. 7), but not too thick, so that the Brussel sprouts may show through it; they may likewise be dressed in a border of Jerusalem artichokes, which gives a great variety to those favourite vegetables; peas and Fr
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No. 1087. Spinach
No. 1087. Spinach
Is a very wholesome and digestible vegetable, excellent for invalids, but still more so for those in good health, because an invalid can only have it plain-dressed, whilst a person in health can enjoy it in any of the tasty ways in which it is dressed. Pick and wash it very clean in three or four waters, for as nothing is worse than spinach when gritty, so likewise there is nothing more troublesome to get quite clean, from its growing so near the earth; boil in plenty of salt and water about a q
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No. 1088. Epinards au jus.
No. 1088. Epinards au jus.
Proceed exactly as above, adding half a tablespoonful of flour, and when well mixed half a pint of good demi-glace (No. 9), glaze the croutons which you garnish with and serve....
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No. 1089. Epinards à la Française.
No. 1089. Epinards à la Française.
When your spinach is well chopped put it into a stewpan with a quarter of a pound of fresh butter, stir over the fire till quite hot, then add a tablespoonful of flour; season with a little pepper, salt, sugar, and grated nutmeg, mix well, then add half a pint of good stock, stir ten minutes over the fire, add a quarter of a pound more butter, after taking it from the fire; when melted pour it out upon your dish and serve as before. The old system was to make a roux, which frequently got rather
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No. 1090. Epinards au sucre.
No. 1090. Epinards au sucre.
Prepare the spinach as before and put it into a stewpan, with a quarter of a pound of butter and a little pepper and salt; when quite hot add a tablespoonful of flour, mix well, moisten with half a pint of milk, boil a few minutes, and when ready to serve stir in a quarter of a pound of butter and a teaspoonful of powdered sugar, serve as before....
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No. 1091. Endive au jus.
No. 1091. Endive au jus.
In France this vegetable (which is mostly used in England for salads) is as popular for entrées and entremets as spinach, its bitterness rendering it very wholesome. Procure twelve heads, pick off all the green leaves, wash each head in two or three waters, and boil them in salt and water till tender, then put them in a basin of cold water, press every one; cut off the roots and chop the remainder fine, but not quite so fine as spinach, put it in a stewpan, place over the fire, and stir until be
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No. 1092. Sorrel.
No. 1092. Sorrel.
Is more used as a sauce for entrées than as an entremet, the spring of the year is the only time it can be used for second course; pick and well wash a sufficient quantity of sorrel, drain and put it into a stewpan without any water, stir over the fire till it is melted, then lay it upon the back of a hair sieve, and with a wooden spoon rub it through into a dish; then put it into a stewpan with a quarter of a pound of butter and a spoonful of flour, mix well, season with a little pepper and sal
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No. 1091. Laitue braisée à la Pensionnaire.
No. 1091. Laitue braisée à la Pensionnaire.
Procure twenty fine young cabbage-lettuces, pick off some of the outside leaves, wash the lettuces well, and blanch them in plenty of water till tender, then throw them into cold water, press in a cloth; tie up, put them in a stewpan with a little good stock, and braise in a moderate oven or over a moderate fire half an hour, then take them out and drain them upon a cloth, turn half the point of the green leaf over to give an oval shape, arrange them in a sauté-pan, cover with a good demi-glace
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No. 1094. Laitues farcis.
No. 1094. Laitues farcis.
Prepare twenty fine lettuces, blanch them ten minutes in boiling water, throw them in cold water, press them in a cloth, then take out some of the interior, and fill with some forcemeat (No. 120) with which you have mixed some chopped parsley and mushrooms; tie them up and braise as above three quarters of an hour, take them up, drain, and serve with a sauce demi-glace (No. 9) over them....
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No. 1095. Fèves de Marais.
No. 1095. Fèves de Marais.
When young are very delicate, take two quarts directly they are shelled and boil them nearly ten minutes in salt and water, try if done, drain them upon a sieve, then put them in a stewpan, pour half a pint of good sauce maître d’hôtel (No. 43) over, and add a little chopped tarragon and powdered sugar, and serve. They are also very good plain boiled, with a few pats of butter laid over them....
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No. 1096. White Haricots Beans.
No. 1096. White Haricots Beans.
There is perhaps no white vegetable more in vogue in France than this, but although so well appreciated there and eaten by many English gourmets, they never think of having them dressed at home; it is true that the haricot in France is what the potato is in England, when in their prime and just taken from their shells, there are a great many epicures who would not dine without them. The reason I so strongly recommend them is because I have seen thousands of them in noblemen’s gardens, many of wh
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No. 1097. Haricots blancs à la Brétonne.
No. 1097. Haricots blancs à la Brétonne.
Boil the beans as in the last, then put two tablespoonfuls of chopped onions in a stewpan with an ounce of butter, stir over the fire till they become rather yellowish, then add half a pint of brown sauce (No. 1) and a piece of glaze the size of a walnut; boil a few minutes, then add the beans, drain quite dry, season rather high, and when quite hot pour them upon your dish and serve....
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No. 1098. Haricots blancs à la Maître d’Hôtel.
No. 1098. Haricots blancs à la Maître d’Hôtel.
Boil the beans as before, and when done drain quite dry and put them into a stewpan with six ounces of maître d’hôtel butter (No. 79); toss them over, add a little more seasoning if required, and serve when quite hot. They may also be served plain boiled with a little butter upon them....
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No. 1099. Tomates au gratin.
No. 1099. Tomates au gratin.
Take ten fine tomatas not too ripe, cut a little from the top of each, press out the pips and juice, but do not break the skins or press away any of the flesh; fill the interior with a sauce as directed for artichauts à la barigoule (No. 1072), stand them in a sauté-pan, egg and bread-crumb all over, stand them in a hot oven a quarter of an hour, salamander of a good colour, and dress them pyramidically upon your dish....
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No. 1100. Tomates à la Piémontaise.
No. 1100. Tomates à la Piémontaise.
Proceed as above, but using a little garlic (scraped) in the sauce, likewise put a little salad-oil in the sauté-pan which serve under them....
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No. 1101. Mushrooms plain broiled.
No. 1101. Mushrooms plain broiled.
Choose them rather large and black underneath, peel the skin from the top, and broil over a sharp fire, seasoning with pepper and salt; when done, place a small piece of butter upon each and serve; ten minutes is sufficient time to broil good-sized ones....
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No. 1102. Mushrooms farcis.
No. 1102. Mushrooms farcis.
Procure twelve middling-sized mushrooms, scoop out part of the interior, make a good sauce aux fines herbes (No. 26) very thick, to which add the interior of the mushrooms, and a few bread-crumbs; fill your mushrooms, egg and bread-crumb over, place them in a sauté-pan in the oven twenty minutes, salamander a light colour and serve on a napkin....
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No. 1103. Croute aux champignons.
No. 1103. Croute aux champignons.
Procure a very fresh pottle of white mushrooms, which peel and trim, pass a few chopped onions in a stewpan with a small piece of butter (do not let them get brown), add a pint of sauce béchamel (No. 7); when boiling put in the mushrooms (raw), let simmer half an hour, season with a little salt, pepper, and sugar, and finish with a liaison of two yolks of eggs mixed with half a gill of cream, move round over the fire till it thickens, dress them upon your dish in the crust of a French roll, scoo
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No. 1104. Young Carrots in their glaze.
No. 1104. Young Carrots in their glaze.
Scrape forty young carrots, which put into a stewpan with a teaspoonful of sugar, four young onions, a bunch of parsley, and a bay-leaf; just cover with a good white stock and stew till the carrots are tender, then take them out and dress in the form of a dome by sticking them into mashed potatoes; strain the stock they were stewed in through a napkin into a stewpan, add to it half a pint of brown sauce (No. 1), and reduce till it adheres to the back of the spoon, then add two pats of butter, sa
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No. 1105. Young Turnips in their glaze.
No. 1105. Young Turnips in their glaze.
Proceed exactly as for the carrots, only using white sauce instead of brown, and finishing with a liaison of one yolk of egg mixed with a spoonful of cream....
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No. 1106. Oignons Printaniers au Sirop dorée.
No. 1106. Oignons Printaniers au Sirop dorée.
Peel about forty spring onions, each about the size of a walnut, put them into a stewpan, with one ounce of butter and one of powdered sugar, toss them occasionally over the fire, (but be careful not to break the outer skin,) until covered with a light glaze; cover with a white stock and stew very gently till quite done, drain them upon a cloth, dress neatly upon a border of mashed potatoes, reduce and skim the stock till nearly a glaze, add two pats of butter, sauce over and serve....
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No. 1107. Macédoine de Légumes Printanières.
No. 1107. Macédoine de Légumes Printanières.
Stew ten onions, ten carrots, and ten turnips, as directed in the preceding articles, dress them upon a border of mashed potatoes in three separate rows, have ready a white macédoine de légumes (No. 98), in which you have introduced some peas and asparagus heads nicely blanched, which dress in the centre as high as possible, and sauce over the vegetables with their stock reduced to a thin glaze....
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No. 1108. Pommes de Terre a la Maître d’Hôtel.
No. 1108. Pommes de Terre a la Maître d’Hôtel.
For dressing in sauce there is no potato to equal the French red kidney potato, which will keep as it is cut, whilst a round mealy potato would crumble to pieces, but being rather difficult to procure obtain some waxy kidney potatoes, which boil and stand by to get cold, then peel and cut them in slices, which put in a stewpan, with a little pepper, salt, and about half a pint of stock, set them upon the fire, let them boil two or three minutes, then add (if a sufficient quantity for a flanc dis
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No. 1109. Pommes de Terre sautées au beurre.
No. 1109. Pommes de Terre sautées au beurre.
Cut your potatoes after boiling them as above, put half a pound of butter in a sauté-pan, let it melt, then put in the potatoes, fry a light yellow colour, season with a little pepper, salt, and lemon-juice; dress them upon a napkin and serve....
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No. 1110. Pommes de Terre à la Lyonnaise.
No. 1110. Pommes de Terre à la Lyonnaise.
Cut your potatoes as above, then put three quarters of a pound of butter in a sauté-pan, with thirty button onions cut in rings, place them upon the fire and when becoming yellowish put in your potatoes, season with chopped parsley, salt, lemon-juice, and a good pinch of black pepper; when rather yellow and quite hot, serve....
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No. 1111. Lentilles
No. 1111. Lentilles
Are only used in the winter, they are dried; put one quart of them in warm water, and let them soak two hours, then put them in a stewpan, with three quarts of water, a quarter of a pound of butter, and a little salt, let them simmer two hours, but they may require either more or less time, as that depends entirely upon the quality, there being two sorts, the smaller ones being the best. This perhaps is the only dish of vegetables that we have inherited from the ancients. Century after century h
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No. 1112. Lentilles à la Comte au riz.
No. 1112. Lentilles à la Comte au riz.
Cook your lentils as above, then put four pats of butter in a stewpan, with two tablespoonfuls of chopped onions, pass them a few minutes over the fire, then add half a tablespoonful of flour, mix well and moisten with a little of the liquor from the lentils, boil two minutes keeping it stirred, then add your lentils and a little chopped parsley, boil altogether and finish with a liaison of two yolks of eggs mixed with half a gill of cream, stir in quickly and when it thickens serve as in the la
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No. 1113. Truffles.
No. 1113. Truffles.
Périgord is the only place renowned throughout the world as the favourite soil for this recherché vegetable, and our celebrated diplomatist, Talleyrand de Périgord, was indeed a worthy owner, for he was not only a great diplomatist but likewise a great gourmet. Having an interview with any distinguished personage upon any question of political importance, after patiently hearing, his usual reply was, I will consider of it after dinner; perhaps your excellency will favour me with a call to-morrow
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No. 1114. Truffes au vin de Champagne.
No. 1114. Truffes au vin de Champagne.
Soak twelve large truffles in lukewarm water two hours, then with a rather hard scrubbing-brush clean them well in two or three waters, picking the dirt from the eyes with a small pointed knife, when thoroughly clean cover the bottom of a stewpan with slices of fat bacon, one carrot, one turnip, two onions, (cut in slices,) a bunch of parsley, thyme, and bay-leaf, six cloves, and one blade of mace, put in the truffles, which half cover with some good white stock, let simmer half an hour, then ad
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No. 1115. Croute aux Truffes.
No. 1115. Croute aux Truffes.
Wash them as in the last and peel lightly with a knife, cut them into thin slices, put two ounces of butter in a sauté-pan, then your truffles, which season rather highly with pepper, salt, and two glasses of sherry, set them over a slow fire, turning them over occasionally; when tender and becoming glazy add a pint of demi-glace (No. 9), shake all round together over the fire a few minutes, add a little sugar, and serve them over four crusts, thus: cut two French rolls in halves lengthwise, sco
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No. 1116. Truffes en croustade à l’Italienne.
No. 1116. Truffes en croustade à l’Italienne.
Cut and fry a very pretty croustade of bread, dress it upon your dish, sauté your truffles as in the last, pour them into the croustade and sauce over with a white Italienne sauce (No. 31)....
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No. 1117. Truffes demi Piémontaise.
No. 1117. Truffes demi Piémontaise.
Procure some truffles as large as possible, wash and peel as before, cut them in slices and put them into a sauté-pan, with six tablespoonfuls of salad oil, fry very gently, add two pieces of bruised garlic, a glass of sherry, and six spoonfuls of tomata sauce (No. 37), mix altogether well, boil gently, add a little sugar and juice of lemon, and serve them in your dish upon a piece of toasted bread....
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No. 1118. Truffes à la Dino.
No. 1118. Truffes à la Dino.
If you should have some of the truffes au vin de champagne left from a previous dinner, scoop out the interior so as to leave them quite shells, chop what you have taken from them rather coarse, with a few mushrooms, mix them with a quarter of a pound of forcemeat of fowl (No. 122), season well, and fill each truffle with it, egg them all over and cover with some chopped truffles, braise them slowly in some good stock for one hour, and serve with a sauce à la purée de truffes (No. 53) under them
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No. 1119. Omelette aux fines herbes.
No. 1119. Omelette aux fines herbes.
Break eight eggs in a stewpan, to which add a teaspoonful of very finely chopped eschalots, one of chopped parsley, half ditto of salt, a pinch of pepper, and three good tablespoonfuls of cream, beat them well together, then put two ounces of butter in an omelette pan, stand it over a sharp fire, and as soon as the butter is hot pour in the eggs, stir them round quickly with a spoon until delicately set, then shake the pan round, leave it a moment to colour the omelette, hold the pan in a slanti
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No. 1120. Omelette au Jambon.
No. 1120. Omelette au Jambon.
Break eight eggs, season, beat and fry as above, but adding two ounces of lean cooked ham, minced and chopped with the eggs, and using but half the quantity of salt, glaze and sauce round precisely as above....
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No. 1121. Omelette aux Truffes.
No. 1121. Omelette aux Truffes.
Make an omelette as for fines herbes, with the addition of two preserved truffles chopped very fine, have also three middling-sized truffles cut in slices, reduce half a pint of sauce demi-glace (No. 9) one third, add a little sugar and the truffles, boil three minutes, have the omelette fried in the pan, and when just ready to turn out upon the dish, put the truffles in the centre, with some of the sauce, turn the flap over with a spoon, turn on to your dish, glaze, and pour the remainder of th
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No. 1122. Omelette aux Champignons.
No. 1122. Omelette aux Champignons.
Proceed exactly as for the last, merely substituting mushrooms for the truffles....
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No. 1123. Omelette aux Olives.
No. 1123. Omelette aux Olives.
Boil half a pint of sauce demi-glace (No. 9) in a stewpan, reduce it one third, then add twelve stoned olives, and a little sugar; make an omelette as for fines herbes, put the olives in the interior, glaze, and sauce round....
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No. 1124. Omelette à la Jardinière.
No. 1124. Omelette à la Jardinière.
Prepare rather more than half a pint of sauce à la jardinière (No. 100), have it hot in a stewpan, then make an omelette as before, and when ready to turn upon your dish put some of the sauce in the centre; glaze the omelette, pour the remainder of the sauce round, and serve....
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No. 1125. Omelette aux Huîtres.
No. 1125. Omelette aux Huîtres.
Put half a pint of good oyster sauce (No. 69) in a stewpan, let it be well seasoned, reduce it one third, add twelve or sixteen blanched oysters, let boil up, then stir in a liaison of one yolk of egg mixed with a tablespoonful of cream; do not let it boil; when it thickens have an omelette as in the last; pour the sauce over, glaze, and serve....
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No. 1126. Omelette aux filets de Soles.
No. 1126. Omelette aux filets de Soles.
Put half a pint of good thick oyster sauce in a stewpan upon the fire; you have previously filleted a middling-sized sole, cut each fillet into six or eight small pieces, and when the sauce boils throw them in, boil three minutes, finish the sauce with a liaison, and proceed as in the last....
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No. 1127. Omelettes aux Moules.
No. 1127. Omelettes aux Moules.
Proceed exactly as for omelette aux huîtres, but using muscles and sauce (see No. 70) instead of oysters....
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No. 1128. Omelette de Homard.
No. 1128. Omelette de Homard.
Make about half a pint of nice red lobster sauce (No. 68), into which put the flesh of a small lobster cut in dice; when hot have ready an omelette as before, put some of the sauce in the interior, turn out upon your dish, glaze, and pour the remainder of the sauce round....
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No. 1129. Omelette au Sucre.
No. 1129. Omelette au Sucre.
Break eight eggs into a stewpan, into which put a teaspoonful of sugar and four tablespoonfuls of cream; put two ounces of butter in an omelette-pan when quite hot, but not discoloured, pour in the eggs, and proceed as for the omelette aux fines herbes (No. 1119), turn out upon your dish, shake some powdered sugar over, salamander a nice colour, and serve....
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No. 1130. Omelette au Confiture.
No. 1130. Omelette au Confiture.
Make an omelette precisely as in the last, and just before turning it upon your dish put two or three spoonfuls of jam or marmalade in the centre, sugar over, salamander, and serve....
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No. 1131. Omelette au Rhum.
No. 1131. Omelette au Rhum.
The same as the last, but the moment of going to table pour three glasses of rum round and set it on fire. Sweet omelettes may also be served with apricots passed in sugar or rhubarb, as directed in Nos. 1142, 1184; for the remainder of entremets of eggs, see Kitchen at Home....
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Observations upon Pastry.
Observations upon Pastry.
Although the art of making pastry is very nearly as old as the world, having been the delight of the ancients, and of the sensual inhabitants of Asia, it is only within the last twenty years that it has attained any degree of perfection, which is partly due to the talent and intelligence of my illustrious compatriot and confrère, Careme , who has left little or no room for innovation in that vast field of culinary delight; but I shall endeavour as much as possible to simplify the present excelle
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Of different sorts of Paste.
Of different sorts of Paste.
The variety of pastes is to the pastry what first stocks are to soups and sauces, and must be very properly first described, particularly as it is here to which I must refer my readers for paste even used for the hors-d’œuvres and entrées; to succeed you must be particular in your proportions, and very careful in the mixing, for although there is nothing more simple if pains be taken, so will the least neglect produce a failure, nor is it only with the making of the paste that pains must be take
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No. 1132. Puff Paste.
No. 1132. Puff Paste.
Put one pound of flour upon your pastry slab, make a hole in the centre in which put the yolk of one egg and the juice of a lemon, with a pinch of salt, mix it with cold water (iced in summer, if convenient) into a softish flexible paste, with the right hand dry it off a little with flour until you have well cleared the paste from the slab, but do not work it more than you can possibly help, let remain two minutes upon the slab; then have a pound of fresh butter from which you have squeezed all
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No. 1133. Puff Paste with Beef Suet.
No. 1133. Puff Paste with Beef Suet.
Where you cannot obtain good butter for making paste, the following is an excellent substitute: skin and chop one pound of kidney beef suet very fine, put it into a mortar and pound it well, moistening with a little oil, until becoming as it were one piece, and about the consistency of butter, proceed exactly as in the last using it instead of butter....
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No. 1134. Half Puff Paste.
No. 1134. Half Puff Paste.
Put one pound of flour upon your pastry slab with two ounces of butter, rub well together with the hands, make a hole in the centre, in which put a pinch of salt and the yolk of an egg with the juice of a lemon; mix with water as before, then roll it out thin and lay half a pound of butter (prepared as for puff paste) rolled into thin sheets over, fold it in three, roll and fold again twice over, lay it in a cold place a quarter of an hour, give another roll and it is ready for use where require
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No. 1135.[13] Pâte à dresser.
No. 1135.[13] Pâte à dresser.
Put three pounds of the best flour upon your pastry slab, make a hole in the centre, in which put a pound of butter, half an ounce of salt, and the yolks of six eggs; the butter must not be too firm, add half a pint of water, squeeze all well together with your hand, mixing the flour in by degrees, tearing well to pieces with the right hand, holding it with the left until it forms a smooth but stiffish paste, but if so stiff that you cannot work it without cracking, press out flat with your hand
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No. 1136. Pâte fine or Pâte à foncer.
No. 1136. Pâte fine or Pâte à foncer.
Put three pounds of best flour upon your pastry slab, make a hole in the centre, in which put an ounce of salt, two pounds of fresh butter, six eggs, and sufficient water to form it into a rather stiffish paste (it will require about half a pint), mix well together, drawing in the flour by degrees; when well mixed, roll out four times as for puff paste, let remain half an hour and it is ready for use where directed....
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No. 1137. Pâte d’Office or Confectioner’s Paste.
No. 1137. Pâte d’Office or Confectioner’s Paste.
Weigh one pound and a half of flour, which put upon your slab, make a hole in the centre, in which put one pound of sifted sugar, mix it well with twelve eggs into a stiffish paste, having first well dissolved the sugar with the eggs, work it well, it is then ready for use. This paste was very much used when pièces montées were so much in vogue, but in the several receipts in which it is referred to, it is used upon quite a new principle, and very much simplified; this paste, with the above prop
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No. 1138. Pâte d’Amande.
No. 1138. Pâte d’Amande.
Blanch a pound of almonds, put one fourth of them into a mortar, pound well, moistening with a little water to prevent them oiling; when pounded to a paste take it out, add another fourth, and proceed in like manner till they are all done, then rub them through a hair sieve and put them into a preserving pan with one pound and a half of sifted sugar, set over a slow but equal fire, keep stirring for about five-and-twenty minutes, clearing it from the sides of the pan, press with your finger and
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No. 1139. Pastillage or Gum Paste.
No. 1139. Pastillage or Gum Paste.
Put two ounces of gum tragacanth into a small basin, pour a quart of filtered water over it, and cover the basin with a sheet of paper to keep it free from dust; let soak twenty-four hours, then pour off the water and place the gum in a strong cloth, through which squeeze it on to a plate, not leaving a particle in the cloth; then place it upon your pastry slab, work it round with your hand until as white as cream, have an equal quantity of starch-powder, and powdered sugar, which you have passe
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No. 1140. Vol-au-Vents
No. 1140. Vol-au-Vents
Of all things in pastry require the most care and precision; they that can make a good vol-au-vent may be stamped as good pastrycooks, although many variations in working puff paste, all others are of a secondary importance. Make a pound of puff paste (No. 1132) giving it only six rolls and a half instead of seven, leave it an inch in thickness, make a mark upon the top either round or oval, and according to the size of your dish, then with a sharp-pointed knife cut it out from the paste, holdin
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No. 1141. Vol-au-vent de Pêches.
No. 1141. Vol-au-vent de Pêches.
Put three quarters of a pound of sugar in a sugar-pan, with the juice of a lemon and about half a pint of water, place it upon the fire and boil till becoming a thickish syrup; then have twelve peaches not quite ripe, which cut in halves, break their stones and blanch the kernels, throw six halves with the kernels into the syrup, boil three minutes, take them out with a skimmer, lay them upon a dish and take off their skins, stew the rest in syrup in like manner, six at a time; when all done pou
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No. 1142. Vol-au-vent d’Abricots.
No. 1142. Vol-au-vent d’Abricots.
Cut twelve apricots, not quite ripe, in halves, break their stones and blanch their kernels, which with the apricots put into a sugar-pan with three quarters of a pound of lump sugar broken into small pieces, the juice of a lemon, and a glass of sherry; stew them ten minutes over a quick fire, moving them round occasionally, then pour them into a basin, which stand upon the ice, when quite cold fill your vol-au-vent and serve; should the apricots be quite ripe, proceed as directed for the peache
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No. 1143. Vol-au-vent of Greengages.
No. 1143. Vol-au-vent of Greengages.
Proceed exactly as in the last, only using twenty or twenty-four greengages instead of the apricots....
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No. 1144. Vol-au-vent de Cerises.
No. 1144. Vol-au-vent de Cerises.
Pick and stone four pounds of cherries, which put into a pan with three quarters of a pound of powdered sugar, stew them about twenty minutes over a sharp fire, moving them occasionally, place them upon the ice till cold, when fill your vol-au-vent and serve. Should the syrup be too thick, reduce it until thick enough to envelop the fruit....
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No. 1145. Vol-au-vent de Poires.
No. 1145. Vol-au-vent de Poires.
Take twelve middling-sized ripe pears, which cut in halves, peel them neatly, and take out the cores; throw them into a pan, in which you have put the juice of two lemons, and the thin rind of one cut in thin strips and three quarters of a pound of sugar broken small; pass them over a sharp fire, moving them occasionally till tender, put them upon the ice to get cold; when ready, fill your vol-au-vent, and serve....
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No. 1146. Vol-au-vent de Pommes.
No. 1146. Vol-au-vent de Pommes.
Procure twenty small golden pippins, peel them neatly, and take out the cores with a long round vegetable cutter; rub them over with lemon, and stew till tender in syrup made from three quarters of a pound of sugar as for the peaches (No. 1141); when cold dress them as high as possible in a vol-au-vent, and when ready to serve, pour the syrup over....
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No. 1147. Vol-au-vent d’Oranges.
No. 1147. Vol-au-vent d’Oranges.
Take ten fine oranges, cut them in halves, peel them, but not to lose their shapes, have a rather thicker syrup than usual, simmer the oranges five minutes, ten at a time, lay them upon a dish, reduce the syrup, and when cold dress in pyramid in a vol-au-vent, and pour the syrup over....
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No. 1148. Gateau de Millefeuille à la Moderne.
No. 1148. Gateau de Millefeuille à la Moderne.
Make a pound of puff paste, give it nine rolls, roll out to the thickness of two penny-pieces, from which cut ten round pieces, each about five inches in diameter, sprinkle water over two baking-sheets, upon which lay them, wet lightly with water, and sprinkle a little rough sugar over them, but not too coarse; bake very crisp in a moderate oven, keeping them as white as possible; when baked lay one upon your dish, which cover with apricot marmalade; then another, which cover with orange marmela
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No. 1149. Turban à la Crème aux Macarons amers.
No. 1149. Turban à la Crème aux Macarons amers.
Give half a pound of puff paste (No. 1132) ten rolls, and from it cut eight round pieces of the same size as in the last; then with the same cutter cut three pieces out of each in the form of middling-sized leaves, wet lightly upon the top, and dip them into some coarse sugar (pounded and sifted through a coarse wire sieve), place them upon a wet baking-sheet, and bake in a moderate oven as white as possible; then have ready a round board a quarter of an inch thick, and, according to the size of
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No. 1150. Puit de Fruit aux Blanches Couronnes.
No. 1150. Puit de Fruit aux Blanches Couronnes.
Make half a pound of puff paste (No. 1132) give it nine rolls, from it cut eight round pieces half an inch in thickness, then with a cutter, four sizes smaller, cut a piece from the centre of each, so as to form rings; place them upon a baking-sheet, wet the tops lightly, and sprinkle a little coarse sugar over; bake them in a moderate oven as white as possible, dress one upon the bottom of your dish, cover it with a sweetmeat of some description, and proceed in like manner to the top; fill with
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No. 1151. Gateau de Pithiviers.
No. 1151. Gateau de Pithiviers.
Blanch and pound well half a pound of almonds, moistening them with a little white of egg to keep them from oiling; put a quarter of a pound of butter in a basin, with a quarter of a pound of powdered sugar, beat well together till it becomes smooth and creamy, then add the yolks of four eggs; beat two minutes longer, add the pounded almonds, with two ounces of crushed ratafias, and half a gill of whipped cream; you have previously made half a pound of puff paste (No. 1132), divide it nearly in
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No. 1152. Tourte d’Entremet à la Crème.
No. 1152. Tourte d’Entremet à la Crème.
Make a piece of paste thus: place six ounces of flour upon your slab, with three ounces of butter, rub well together, make a hole in the centre, in which put one egg, a teaspoonful of powdered sugar, and a very little water, mix well together, then mix the whole into a stiffish paste; roll it out of the size and shape you want your tourte, and place it upon a baking-sheet, then have ready a pound of puff paste, roll it to about three quarters of an inch in thickness, cut out a piece exactly of t
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No. 1153. Tourte d’Entremet à la Marmelade de Pommes.
No. 1153. Tourte d’Entremet à la Marmelade de Pommes.
Prepare a sheet of paste upon a baking-sheet as before, in the centre of which put some apple marmalade (No. 1389) spread it within an inch and a half of the edges all round, roll out a piece of the trimmings of puff paste very thin, from which cut about forty narrow bands, wet the edges of the paste, and string the bands tastefully over the marmalade, forming diamond shapes; have ready a band of puff paste as in the last, which place round the apples, pressing it closely to the bottom sheet, eg
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No. 1154. Tourte d’Entremet au Confiture.
No. 1154. Tourte d’Entremet au Confiture.
Prepare a sheet of paste upon your baking-sheet as before, in the centre of which put some apricot, greengage, or strawberry jam; roll out a very thin sheet of puff paste, wet the edges of the sheet, and cover over the jam, closing it down at the edges; trim it level, have ready a band of paste, as in the last, wet round, place the band round, press it close, then with a sharp-pointed knife make incisions upon the thin paste over the marmalade, cutting quite through, forming some fancy design, w
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No. 1155. Tartelettes pralinées aux Abricots.
No. 1155. Tartelettes pralinées aux Abricots.
Have ready buttered twelve or as many small tartelette pans as you may require, line each one with a piece of puff paste cut with a cutter of the same size as the pans, force up the edges with your thumb and finger, put a small ball (made of stiff flour and water paste) in each, and bake them nicely in a very hot oven; when done take out the little balls, turn the tartelettes upside down, shake powdered sugar over the bottom of each, and glaze with a salamander, turn them over, shake sugar in th
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No. 1156. Tartelettes de Pêches.
No. 1156. Tartelettes de Pêches.
Make your tartelettes as in the last and fill with peaches dressed as for vol-au-vent (No. 1141)....
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No. 1157. Tartelettes aux Cerises.
No. 1157. Tartelettes aux Cerises.
Proceed as before, filling them when baked with cherries dressed as for the vol-au-vent (No. 1144)....
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No. 1158. Tartelettes aux Groseilles vertes.
No. 1158. Tartelettes aux Groseilles vertes.
Make the tartelettes as before, have ready three pints of young green gooseberries, which put into a sugar-pan with three quarters of a pound of lump sugar and half a wineglassful of water, place them over a sharp fire, moving them round occasionally till done, which you may ascertain by their shrivelled appearance, if too much done they will become quite brown, put them in a basin and leave them till quite cold, when fill the tartelettes and serve....
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No. 1159. Tartelettes of Greengages.
No. 1159. Tartelettes of Greengages.
Prepare your tartelettes as before and fill with greengages prepared as directed for the vol-au-vent (No. 1143)....
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No. 1160. Tartelettes aux Fraises.
No. 1160. Tartelettes aux Fraises.
Prepare the tartelettes as before, pick a fine pottle of strawberries, which put into a basin, with two ounces of powdered sugar and a little powdered cinnamon, shake them well together, fill the tartelettes and serve....
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No. 1161. Tartelettes de Pommes.
No. 1161. Tartelettes de Pommes.
Prepare the tartelettes as usual, and have ready prepared ten apples (golden pippins) cut each one in halves, take out the cores and peel them neatly, put the juice of a lemon in your sugar-pan into which throw them as you peel them; when they are all done add half a pound of lump sugar and a little thin lemon-peel cut in strips, stew them gently till tender and leave them to get cold in their syrup, then fill the tartelettes, half an apple in each, mix a little apricot marmalade with the syrup,
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No. 1162. Tartelettes de Poires.
No. 1162. Tartelettes de Poires.
Prepare the tartelettes as before, then have eight or ten small ripe pears, cut them in halves and proceed precisely as with the apples in the last, serve the same....
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No. 1163. Tartelettes of Cranberries.
No. 1163. Tartelettes of Cranberries.
Prepare the tartelettes as directed, then have ready three pints of cranberries which you have drained and stewed over a sharp fire, with one pound of lump sugar and two ounces of green angelica cut in fillets, until the syrup becomes very thick, place them upon the ice till cold, when fill the tartelettes and serve. The cranberries sold in London I believe are from America; they are tolerably good, but nothing to compare to those I have used in Shropshire and Wales; they grow in that part of th
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No. 1164. Tartelettes d’Oranges.
No. 1164. Tartelettes d’Oranges.
Prepare the tartelettes as described, have eight oranges, peel and cut off the white pith and divide each orange into twelve pieces, make a syrup with half a pound of sugar and half a pint of water, reduce till rather thick, then throw in half the oranges, let them boil one minute, take them out, lay them upon a dish, and put in the remainder, stew one minute as before, reduce the syrup again, and when nearly cold pour it over the oranges; when ready fill your tartelettes and serve....
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No. 1165. Fauchonettes à la Vanille.
No. 1165. Fauchonettes à la Vanille.
Line eighteen tartelette pans with puff paste as for tartelettes, but do not work up the edges so high, have also a crème made in the following manner: put a pint of milk into a stewpan and when it boils put in a stick of vanille, and reduce the milk to half, in another stewpan have the yolks of three eggs, with an ounce and a half of powdered sugar and one of sifted flour, with a grain of salt, pour in the milk, taking out the vanille, place over a slow fire, keep stirring till it thickens; whe
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No. 1166. Dauphines.
No. 1166. Dauphines.
Line eighteen tartelette-pans with puff paste, and place a small piece of apricot or other marmalade in the centre, which cover with a custard made as directed in the last, bake them in a moderate oven; when cold prepare a meringue mixture (No. 1218) of five eggs, with which form a very high pyramid upon the top of each tartelette, sift sugar over and place them in a slow oven to dry, keeping them very white; serve cold, dressed round upon a napkin....
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No. 1167. Tartelettes à la Pompadour.
No. 1167. Tartelettes à la Pompadour.
Line eighteen tartelette-pans with puff paste, have also eighteen pieces of brioche paste (No. 1321), each the size of a walnut, roll them out to the thickness of a penny-piece, keeping them round, place a piece of apricot or other marmalade in the centre, wet the paste, fold it over the marmalade to form a ball, and turn them over into your tartelettes, wet the tops, turn them over on some rough pounded sugar, place them upon a baking-sheet, bake in a moderate oven, dress pyramidically upon a n
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No. 1168. Mirlitons aux Fleurs d’Orange.
No. 1168. Mirlitons aux Fleurs d’Orange.
Line about eighteen or twenty tartelette-pans with puff paste, then put an ounce of powdered candied orange-flowers in a basin, with a quarter of a pound of crushed maccaroons, a quarter of a pound of sugar, two yolks and two whole eggs, with a grain of salt, stir altogether, then add two ounces of fresh butter warmed and the whites of two eggs beat up very stiff, fill the tartelettes, sift sugar rather thickly over and bake them in a moderate oven....
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No. 1169. Mirlitons aux Amandes.
No. 1169. Mirlitons aux Amandes.
Proceed exactly as in the last, using one ounce of bitter and one ounce of sweet almonds, blanched, dried, and pounded, and two ounces of maccaroons instead of a quarter of a pound, omitting the candied orange-flowers....
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No. 1170. Mirlitons au Citron.
No. 1170. Mirlitons au Citron.
Proceed as for mirlitons aux fleurs d’orange, only rubbing the rind of a lemon upon the sugar previous to pounding it, and omitting the orange-flowers....
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No. 1171. Petits Vol-au-vents à la Chantilly.
No. 1171. Petits Vol-au-vents à la Chantilly.
Make a pound of puff paste (No. 1132), when done roll it to about a quarter of an inch in thickness, and with a fluted cutter cut out twenty pieces rather larger than a penny-piece and with a plain round cutter the size of a halfpenny, cut a piece from the centre of each, leaving the rings, roll up the trimmings of the paste to the same thickness as before, from which cut twenty more pieces with the fluted cutter, sprinkle a baking-sheet with water, upon which lay them, wet lightly upon the top,
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No. 1172. Petits Vol-au-vents aux Abricots.
No. 1172. Petits Vol-au-vents aux Abricots.
Make the vol-au-vents as in the last, but when baked have a quarter of a pound of sugar boiled au cassé (No. 1379), dip the top of each of the vol-au-vents lightly into it, and immediately dip them in white sugar, in grains (that is, the sugar pounded and all the fine sifted from it, which again sift through a coarse wire sieve), when all done fill the centre with some good apricot marmalade, or small pieces of apricots, peaches, &c., as prepared for the large vol-au-vents....
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No. 1173. Petits Vol-au-vents à la Gelée mousseuse.
No. 1173. Petits Vol-au-vents à la Gelée mousseuse.
Make the vol-au-vents as described in the last, but dipping them into red sugar in grains, (see No. 1375,) instead of white; when done put a pint of very good marasquino jelly into a bowl, melt it, place it upon the ice and keep whisking till set, it will be quite white and frothy, fill the vol-au-vents, and serve with a few drops of marasquino sprinkled over and a very fresh strawberry upon the top of each, or, if not in season, a brandied cherry....
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No. 1174. Petits Puits aux Pistachios
No. 1174. Petits Puits aux Pistachios
Are made the same as the vol-au-vents; when baked dip the tops lightly into sugar as before, and dip them into chopped pistachios (very green) and sugar in grains, fill them with some whipped cream flavoured with vanilla sugar (No. 1377) and place a dried cherry upon the top....
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No. 1175. Gateau fourré à la Crème.
No. 1175. Gateau fourré à la Crème.
Make half a pound of puff paste (No. 1132), when done divide it into two parts, one a fourth larger than the other, roll them up into two balls gently, and roll the first into a sheet the thickness of a penny-piece, sprinkle a baking-sheet with a little water, upon which lay it, put some frangipane (No. 1295) in the centre, which spread to within half an inch of the edge all round, and three quarters of an inch in thickness, wet the edge lightly, then lay the other sheet of paste (which you have
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No. 1176. Gateau fourré au Confiture.
No. 1176. Gateau fourré au Confiture.
Make half a pound of puff paste and proceed as in the last, spreading apricot, strawberry, or greengage jam about a quarter of an inch in thickness in the centre instead of the frangipane, finish as the last, but it will not take so long to bake, serve the same....
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No. 1177. Gateau fourré, ou d’Artois, aux Pommes.
No. 1177. Gateau fourré, ou d’Artois, aux Pommes.
Peel and cut ten apples into slices, put them into a preserving-pan with two ounces of butter, six ounces of powdered sugar, some thin lemon-peel cut in strips, and a little powdered cinnamon, pass them over a sharp fire till tender, then take them off, mix four tablespoonfuls of apricot marmalade with them, and put by till cold; make half a pound of puff paste and proceed as before, using the above preparation instead of the sweatmeats before mentioned....
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No. 1178. Gateau fourré Anglo-Français.
No. 1178. Gateau fourré Anglo-Français.
Put three ounces of ground rice in a stewpan with which mix gradually a pint of milk, stir over the fire till it thickens and the rice is done; you have pounded a quarter of a pound of sweet almonds and one ounce of bitter with six ounces of sugar, put them in the stewpan with half an ounce of candied citron cut small and soaked in a glass of marasquino, which also put in, add five eggs, beat altogether, and stir over the fire till it again thickens, when cold proceed exactly as for the gateau f
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No. 1179. Petits Gateaux fourrés au Confiture.
No. 1179. Petits Gateaux fourrés au Confiture.
Prepare half a pound of puff paste (No. 1132), which roll into a long band three inches wide and nearly a quarter of an inch thick, have it upon your slab before you, then place rolls of jam an inch and a half in length, as thick as your little finger and two inches apart, in the centre; wet the edges all along and fold the paste over, press down with your finger round each piece of marmalade, cut them out with a knife, sprinkle a baking-sheet with water, upon which lay them; egg over, and with
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No. 1180. Petits Gateaux fourrés (round).
No. 1180. Petits Gateaux fourrés (round).
Make three quarters of a pound of puff paste, from which cut twelve pieces with a round cutter three inches and a half in diameter and the thickness of a penny-piece, then roll out the trimmings, from which cut twelve more pieces with a plain round cutter three inches in diameter, lay a small piece of the preparation of apple as for d’Artois (No. 1177) in the middle of the smaller sheets with a preserved cherry upon the top, wet round the edges lightly, then place the larger sheet over, press it
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No. 1181. Petits Gateaux fourrés aux Amandes.
No. 1181. Petits Gateaux fourrés aux Amandes.
Make the cakes exactly as above, blanch two ounces of sweet almonds, split each one in halves (wet the top of the cakes), and with them form a rosette, pressing them into the paste; place a ring of paste upon the top as before, sprinkle white sugar in grains over, bake them nearly white, when done fill the ring with red currant jelly, and when cold serve as before....
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No. 1182. Petits Gateaux fourrés Meringué.
No. 1182. Petits Gateaux fourrés Meringué.
Make the cakes as before, but omitting the almonds, when baked and cold prepare a meringue mixture of three whites of eggs (see No. 1218), which put into a paper cornet, and with it pipe a rosette tastefully upon each gateau; throw pounded sugar over, shaking off all that does not adhere to them, place them in the screen to dry, when dry fill each cavity with currant, apple, or quince jelly, which will have a very pleasing effect. You may also form a rope round with meringues, which sprinkle wit
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No. 1183. Patisserie d’Amandes à la Condé.
No. 1183. Patisserie d’Amandes à la Condé.
Make half a pound of puff paste, give it nine rolls, rolling it the last time to the thickness of a penny-piece, have ready blanched and chopped half a pound of sweet almonds, which put in a basin with half a pound of powdered sugar and the whites of two eggs, or little more if required, spread it over the paste the thickness of a shilling, and with a knife cut the paste into pieces two inches and a half in length and nearly one in breadth, place them upon a baking-sheet, and bake nicely a very
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No. 1184. Turban de Condé à la Rhubarbe.
No. 1184. Turban de Condé à la Rhubarbe.
Dress some of the pastry as directed in the last, in a crown upon a border of apple marmalade, have ready a bundle of red forced rhubarb (very young), which put into a preserving-pan with one pound of powdered sugar and a wine-glassful of water, stew quickly over a sharp fire keeping it very red, the syrup must be very thick; when quite cold fill the centre of the turban and serve. Apricots, apples, pears, peaches, greengages, or any other fruits, dressed as for vol-au-vents, can be served in th
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No. 1185. Petits Gateaux d’Abricots.
No. 1185. Petits Gateaux d’Abricots.
Make three quarters of a pound of puff paste (No. 1132), roll it to the thickness of a penny-piece, and cut it into pieces three inches square, in the centre of which put a roll of apricot marmalade about two inches long and the thickness of your finger; wet the paste round lightly, and fold it over in the form of a book, egg over and bake them in a warm oven, when done sift sugar over and glaze with the salamander, or they may be made in the shape of diamonds by cutting the paste into pieces of
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No. 1186. Petits Gateaux renversés.
No. 1186. Petits Gateaux renversés.
Make half a pound of puff paste, roll it to the thickness of a halfpenny-piece, and with a round cutter cut out twenty-four pieces rather larger than a five-shilling piece, wet lightly and fold them over forming half circles, wet the top, dip into some coarse sugar in grains and bake on a baking-sheet in a moderate oven of a light colour, cut fillets of currant jelly, with which garnish by piping them in the separation with a paper cornet, and serve dressed in pyramid....
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No. 1187. Petites Bouchées à la Patissière.
No. 1187. Petites Bouchées à la Patissière.
Make half a pound of puff paste, from which cut fifteen pieces the thickness of a penny-piece, with an oval fluted cutter two inches and a half in length and one and a half in breadth, wet them upon the top; then roll out the trimmings, from which cut twenty an inch in diameter, taking out the centre with a smaller cutter, thus forming them into rings, place them upon the top exactly in the centre, wet the rings lightly, dip the tops into some white sugar in grains, place them upon a baking-shee
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No. 1188. Eventail aux Cerises.
No. 1188. Eventail aux Cerises.
Make half a pound of puff paste (No. 1132), which roll to the thickness of half an inch, cut it in strips a quarter of an inch wide and three inches long, lay them upon their sides upon the baking-sheet, leaving them room to spread, bake in a moderate oven, when done sift sugar over and glaze with the salamander, dress them in a crown upon a border of apple marmalade, with cherries in the centre dressed as for vol-au-vent (No. 1144)....
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No. 1189. Petits Gateaux à la Royale.
No. 1189. Petits Gateaux à la Royale.
Make half a pound of puff paste (No. 1132), which roll to the thickness of a penny-piece, beat three quarters of a pound of finely sifted sugar in a basin with the whites of two eggs and a little lemon-juice; if too stiff add a little more white of egg, beat well, spread over the sheet of paste, and cut it into pieces three inches long and one broad, lay them upon your baking-sheet and bake in a slow oven. There are likewise a great many small cakes which may be made from puff paste in all varie
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No. 1190. A Flan of Puff Paste.
No. 1190. A Flan of Puff Paste.
Make half a pound of puff paste, roll twelve times till nearly worn out, letting it remain some time on the slab before using; then have a plain round or oval flan mould, [14] butter the interior and line it with the paste about one third of an inch in thickness, place a sheet of white paper at the bottom and a band round the sides in the interior, which fill with bread-crumbs, bake in a warm oven rather crisp, take out, empty it of the bread-crumbs, and paper and turn it from your mould, sift s
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No. 1191. Flan de Pommes à la Portugaise.
No. 1191. Flan de Pommes à la Portugaise.
Make half a pound of flour into a fine paste (pâte fine, No. 1136), roll it into a sheet about eleven inches in diameter, work up the sides with your hands two inches in height, which crimp and ornament neatly with pâte d’office (No. 1137), or some of the same paste cut into small leaves, with which form a wreath or some other design, by wetting the flan round and sticking them upon it; then peel two dozen small apples (golden pippins), take the cores from fifteen of them with a long round cutte
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No. 1192. Flan de Poires.
No. 1192. Flan de Poires.
Make a crust the same as above, peel and cut in halves about two dozen very nice pears, put them into a preserving-pan with three quarters of a pound of sugar, the juice of two lemons, and the rind of one, free from pith, cut into small strips; stew till tender, when cold place them in your flan with the syrup over, bake three quarters of an hour with a band of paper round, finish and serve as in the last. Cherries, greengages, and apricots may also be used for the above purposes by following th
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No. 1193. Flanc à la Crème pralinée.
No. 1193. Flanc à la Crème pralinée.
Prepare a crust as before, which fill with some frangipane (No. 1295), in which you have put six ounces of sweet and one ounce of bitter almonds, blanched and chopped, put a band of paper round, bake three quarters of an hour, then take off the paper, wet the crust, sift sugar all over, and glaze with the salamander....
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No. 1194. Pâté à Choux.
No. 1194. Pâté à Choux.
Put half a pint of water in a stewpan, with six ounces of butter, two ounces of sugar (pounded), with half a stick of vanille and a pinch of salt; when it begins to boil stir in three good spoonfuls of flour, keep stirring over the fire, keeping it cleared from the bottom of the stewpan, till becoming a toughish paste; take it off the fire, and stir in six or seven eggs one after the other, and work them well in; it is then ready; butter a baking-sheet and lay your paste upon it in round pieces
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No. 1195. Petits Choux à la Crème.
No. 1195. Petits Choux à la Crème.
Prepare your paste as in the last, place it in round balls upon your baking-sheet, egg over, sprinkle with sugar in grains, and bake them as in the last, then put two yolks of eggs in a stewpan, with a tablespoonful of sugar, a little chopped lemon-peel, and a few candied orange-flowers well pounded; mix well together, add a gill of boiling milk, stir over the fire till it thickens, place in a basin upon the ice, when cold, add a gill of whipped cream, mix well, fill your petits choux, and serve
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No. 1196. Petits Choux aux Amandes.
No. 1196. Petits Choux aux Amandes.
Proceed as above, but when they are baked cover lightly with a mixture of almonds and sugar, as directed for patisserie d’amandes (No. 1183); put them again in the oven till it has set and become crisp; when cold fill and serve as before....
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No. 1197. Petits Choux à la Comtesse.
No. 1197. Petits Choux à la Comtesse.
Prepare the paste as before, but lay it out upon your baking-sheet, in long pieces the size of your finger, egg and sugar over, bake as before, and when cold open them beneath and fill with the cream as above....
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No. 1198. Petits Choux en Gimblettes.
No. 1198. Petits Choux en Gimblettes.
Make the paste as before, lay it in larger round balls upon a buttered baking-sheet, dip the handle of your paste-brush into some egg, with which make a hole as large as a shilling in the centre of each, thus forming them into rings, each rather larger than a five-shilling piece; egg over, and sprinkle with sugar in grains and chopped pistachios mixed together; bake them as before, but in a slow oven; they do not require to be filled....
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No. 1199. Petits Pains à la Crèmière.
No. 1199. Petits Pains à la Crèmière.
Put half a pint of thin cream in a stewpan, with a quarter of a pound of butter, two ounces of sugar, and a little salt; when boiling add three spoonfuls of flour; stir well over the fire, clearing it from the bottom till becoming toughish, then add six eggs, one at a time, which work in well; the paste requires to be rather firm; when cold put a little flour upon your pastry slab, upon which turn the paste; roll it out in pieces an inch and a half in length, make an incision down the centre wit
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No. 1200. Madeline au vin de Ports.
No. 1200. Madeline au vin de Ports.
Put half a pound of flour in a stewpan, with six ounces of sugar, a quarter of a pound of fresh butter melted, and a little orange-flour water; mix the whole well together with five eggs, butter a cylinder mould, put the paste into it, and bake of a nice gold colour in a moderate oven; put four glasses of port wine in a stewpan, with a little sugar, four cloves, and a little cinnamon; mix a teaspoonful of arrowroot with a glass of port wine cold, which stir in with the other in your stewpan, tur
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No. 1201. Genoises.
No. 1201. Genoises.
Well pound two ounces of sweet almonds with a quarter of a pound of sugar, and pass them through a wire sieve; put them into a basin, with six ounces of flour and six eggs; beat well together, add a little salt, half a gill of whipped cream, and a piece of butter the size of an egg (melted but not hot); butter a sauté-pan, pour the mixture into it, bake in a moderate oven half an hour, or till rather crisp, turn it out upon your board, and when cold cut it into a variety of shapes with your knif
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No. 1202. Genoises fourées.
No. 1202. Genoises fourées.
Prepare a mixture as above, but only put half of it in the sauté-pan; when half done spread a little apricot marmalade over, and pour over the remainder of the mixture; when done turn out upon a board, cut and ornament it as directed above. This style of genoise is new, and when well made very excellent....
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No, 1203. Genoises à l’Orange.
No, 1203. Genoises à l’Orange.
Proceed as before, but rub the sugar with the rind of an orange previous to pounding it, and add a small glass of brandy; bake, cut, and ornament it as before....
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No. 1204. Genoises aux Pistaches.
No. 1204. Genoises aux Pistaches.
Make a genoise as before, bake it, and when cold cut it into round pieces the size of a penny-piece; cut also as many rings the size of a shilling, mask the tops of the round pieces with white iceings (No. 1381) and place a ring in the centre of each, which also mask; have two ounces of pistachios blanched and split in halves, which lay upon them, their points to the rings, thus forming rosettes; fill the rings with marmalade when ready to serve....
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No. 1205. Darioles.
No. 1205. Darioles.
Line (very thinly) a dozen small dariole moulds with paste (pâte à foncer, No. 1136), then put one ounce of flour in a basin with an egg, beat it quite smooth, then add six yolks of eggs and four ounces of sugar (pounded) with a quarter of an ounce of candied orange-flowers, six large macaroons crushed, one whole egg, and half a pint of good cream; mix all well together, put a small piece of butter in each of the moulds, fill them with the above preparation, and bake in a quick oven, when done t
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No. 1206. Biscatelles.
No. 1206. Biscatelles.
Put one pound of sugar into a basin with five eggs, work it well, and add by degrees four more eggs, then stir in the yolks of five other eggs with a pound of flour, add three quarters of a pound of butter just melted, and the whites of five eggs, beat very stiff, bake it in a sauté-pan, and when cold cut it into a variety of shapes, which ornament with meringue, iceing and preserves as your fancy may direct; half the above quantity would be sufficient for a dish....
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No. 1207. Gateaux à l’Indienne.
No. 1207. Gateaux à l’Indienne.
Make a sponge-cake mixture (No. 1369) of six eggs, which bake in twelve small dariole moulds, when cold cut them in slices, spread a little currant jelly upon each, with a little maresquino, and build them of their original shape; have ready a meringue mixture (No. 1218) of five eggs, with which mask them, finish the top in a point, sprinkle over with rough sugar and dry in a very slow oven, keeping them quite white; when cold, dress in pyramid as elevated as possible....
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No. 1208. Gauffres aux Pistaches.
No. 1208. Gauffres aux Pistaches.
Weigh the weight of six eggs of sugar and three of flour, which put into a basin with half a pound of sweet almonds chopped very fine, mix them with six whole eggs and a teaspoonful of orange-flower-water; rub two or three baking-sheets very lightly with very white wax, upon which drop the mixture with a spoon into cakes the size of a penny piece; let it spread, then lay some pistachios blanched and filleted upon them, place in a warmish oven, and be very particular in baking, for if done too mu
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No. 1209. Gauffres à l’Allemande
No. 1209. Gauffres à l’Allemande
Are made the same as the above, but omitting the almonds and pistachios, serve them filled with whipped cream, to which you have added a little powdered sugar and orange-flower-water, if in season a fine strawberry may be placed at each end, dress them in pyramid upon a napkin....
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No. 1210. Gauffres à la Vanille
No. 1210. Gauffres à la Vanille
Are made the same as the gauffres aux pistaches, but adding half a stick of vanilla well pounded and sifted with the sugar, and half a glass of brandy instead of the orange-flower-water. A variety of beautiful entremets may be made with gauffres, according to taste....
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No. 1211. Gauffres à la Flamande.
No. 1211. Gauffres à la Flamande.
Put half a pound of flour in a basin, with which mix six eggs by degrees, working it at first upon one side of the basin, until you have mixed the whole into a smooth paste, then dissolve a piece of dried German yeast, half the size of a walnut, in a wineglassful of warm water; when dissolved pour it into the basin with a gill of warm milk and a little salt, mix all well together, stir in six ounces of butter, previously melted, also two spoonfuls of orange-flower-water, set in a warm place for
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No. 1212. Gauffres à la Casalesry.
No. 1212. Gauffres à la Casalesry.
Put half a pound of fresh butter into a middling-sized basin (having previously pressed it in a cloth to extract the buttermilk), work it round with your hand until forming a whitish cream, then add half a pound of sifted flour and a piece of yeast of the size of a walnut; work well together, set it in a warm closet half an hour, or until well risen, take it out, add half a pint of whipped cream (taking care that the mixture is not too hot, or it would turn sour) and a little salt, put the gauff
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No. 1213. Red Nougat.
No. 1213. Red Nougat.
Blanch and skin three quarters of a pound of almonds, which cut into small fillets, and place them in the oven until lightly browned; put six ounces of powdered sugar in a copper pan with a little essence of cochineal, stir round over the fire till melted, and when it commences boiling stir in the almonds and turn it out upon a buttered baking-sheet, spread out thin, and before getting too crisp cut it into pieces (with a knife) two inches in length and three quarters of an inch in breadth; dres
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No. 1214. Small Cups of Nougat.
No. 1214. Small Cups of Nougat.
Prepare the nougat as before, then have a number of dariole or tartelette moulds, oil the interior slightly, and when the mixture is half cold put a piece the size of a walnut in each, which press to the shape of the mould, with your finger and thumb; when cold take them out and serve filled with cream as before. Vases and large cups may also be made with it, by having moulds and proceeding as for the smaller ones; but for the larger moulds or shapes, which require more time to fill, to prevent
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No. 1215. Nougat d’Abricot.
No. 1215. Nougat d’Abricot.
Make half a pound of puff paste (No. 1132), roll twelve times, leaving it about the thickness of half-a-crown piece, place it upon a baking-sheet, and spread apricot marmalade over a quarter an inch in thickness, then have ready, finely chopped and well dried, three quarters of a pound of blanched sweet almonds, which put into a basin with three quarters of a pound of powdered sugar, and mix with the whites of four eggs, spread it all over the marmalade and bake in a hot oven a nice colour; when
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No. 1216. Châtaignes Croquantes.
No. 1216. Châtaignes Croquantes.
Roast sixty chesnuts, take them from the husks, and when cold pound them well, adding a little white of egg to prevent their oiling; then add half a pound of flour, half a pound of sugar, half a pound of butter, and the yolks of two or three eggs, mix all well together; lay the paste upon a marble slab, roll it out into small pieces two inches long, place them on a baking-sheet, mark with a knife upon the top, and bake in a sharp oven, when done dip them into sugar boiled to au casse (No. 1379),
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No. 1217. Amandes Croquantes.
No. 1217. Amandes Croquantes.
Blanch one pound of sweet almonds, which put in a slow oven to dry, when cold put them into a mortar with one pound of lump sugar, pound very fine and pass them through a wire sieve upon a marble slab, rub in three quarters of a pound of butter, a little chopped rind of lemon, and the yolks of three eggs, form the paste thus made, into small pieces of any shape you please, which bake and dip in sugar as in the last....
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No. 1218. Meringues à la Cuilliere.
No. 1218. Meringues à la Cuilliere.
Pound and sift one pound of lump sugar, whisk the whites of ten eggs very stiff, throw the sugar lightly over, and with a wooden spoon stir gently, perfectly mixing the sugar, then with a table or dessert-spoon lay them out upon white paper in the shape of eggs, sift powdered sugar thickly over, let them remain ten minutes, then shake off the superfluous sugar, place upon boards which you have wetted, and put them into a slow oven, just hot enough to cause them to be light and slightly tinge; wh
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No. 1219. Turban de Meringues.
No. 1219. Turban de Meringues.
Make a meringue mixture as above of five eggs and half a pound of sugar, which lay out on white paper, but with a teaspoon, of the size and shape of pheasants’ eggs; sift sugar over, which shake off directly, place them upon boards and bake in a slacker oven than directed for the last, keeping them quite white, and drying them quite through; when cold wet the paper underneath, take off the meringues, dry them a little more, have ready, and baked a round board of pâte d’office (No. 1137), seven i
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No. 1220. Turban de Meringues glacé.
No. 1220. Turban de Meringues glacé.
Make a turban as directed in the last, then soak two ounces of citron (candied), two ounces of currants, and two ounces of Smyrna raisins, in one glass of maresquino, mix the whole in a freezing-pot with a pint and a half of vanilla ice (No. 1381), fill the turban, at the moment of serving, with it....
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No. 1221. Petits Meringues aux Pistaches.
No. 1221. Petits Meringues aux Pistaches.
Make a meringue mixture of five whites of eggs and half a pound of sugar as before, lay out upon papers with a teaspoon; have ready two ounces of chopped pistachios, which sprinkle over, then sift a little sugar over, which shake off immediately, place them upon boards, bake and empty as directed for meringues à la cuillerée (No. 1218), fill them with whipped cream in which you have introduced a few chopped pistachios, stick two together and serve; these are intended more for garniture than to b
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No. 1222. Champignons en surprise.
No. 1222. Champignons en surprise.
Make a meringue mixture of ten eggs as before, put one half of the mixture into a paper horn, (or cornet,) cut a piece of the bottom with a knife to leave a hole as large as the tip of your little finger, press the mixture through it upon sheets of white paper, into pieces as large round as a five-shilling piece, sprinkle them over with grated chocolate and powdered sugar mixed, put the remainder of the mixture into another paper horn, cut a hole at the bottom smaller than in the last, and press
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No. 1223. Biscuit manqué aux Amandes.
No. 1223. Biscuit manqué aux Amandes.
Put half a pound of powdered sugar into a basin, with the yolks of six eggs, beat them well together with a wooden spoon, melt two ounces of fresh butter, which add to the mixture, with six ounces of flour and the whites of the six eggs beat very stiff, stir it till well mixed, but not more than is required, butter a sauté-pan lightly, put some finely powdered sugar into it, shake all over the pan and turn out that which does not adhere to the butter, pour in the mixture, have a quarter of a pou
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No. 1224. Biscuit manqué au Rhum.
No. 1224. Biscuit manqué au Rhum.
Put half a pound of powdered sugar in a basin, with three quarters of a pound of flour, a quarter of a pound of butter, (melted,) two glasses of old Jamaica rum, a quarter of a pound of sweet almonds well pounded, (with the sugar,) and a little salt; mix the whole together, with the yolks of six and two whole eggs, then add the whites of the six eggs whipped very stiff, stirring them in very lightly, have ready a large square paper box, butter the interior well and pour in the mixture; bake in a
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No. 1226. Gelée de Dantzic aux Fraises.
No. 1226. Gelée de Dantzic aux Fraises.
Take a quart of jelly clarified as above, with which mix four glasses of eau de vie de Dantzic, reserving the gold leaves by letting them set at the bottom of the glass, mix four tablespoonfuls of the jelly with it, have a cylinder mould and place it in ice, put the jelly with the leaves first in, so that the gold will show at the top of the jelly when turned out, place a fine strawberry in each knob of the mould, then add a little more jelly, when nearly set add more strawberries, sticking them
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No. 1227. Gelée de Maresquin aux Pêches.
No. 1227. Gelée de Maresquin aux Pêches.
Take a quart of jelly clarified as before, to which add four glasses of the best Italian maresquino, have four nice ripe peaches, but perfectly sound, which cut into quarters, bury a cylinder mould in ice, place a little jelly at the bottom, then arrange some of the pieces of peaches, which cover with jelly; when nearly set arrange the remainder, and fill up the mould, proceeding as in the last. The fruit will impart its own peculiar flavour to the jelly....
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No. 1228. Gelée de Noyeau aux Abricots.
No. 1228. Gelée de Noyeau aux Abricots.
Flavour a quart of jelly clarified as before with four glasses of the best noyeau, (here I must remark that if the liquors used are not of the best quality it would render the jelly cloudy and very unsightly,) have six nice ripe deep-coloured apricots, which cut in quarters and arrange tastefully in your mould, proceeding as in the two preceding articles. Observe in arranging the fruit in your mould that each piece is separate, so as to leave some parts of the jelly transparent, otherwise it wou
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No. 1229. Gelée Macédoine aux Fruits de belle saison.
No. 1229. Gelée Macédoine aux Fruits de belle saison.
Prepare a quart of jelly as directed (No. 1225) putting the gold leaves in the mould, which you have previously surrounded with ice, have ready twelve very fresh strawberries, twelve black grapes, twelve very white cherries, and one peach or apricot cut in six, put six strawberries at the bottom, with a piece of peach between each, cover with jelly, when set place in another row of fruit, proceeding thus until full, but not putting the fruit too close together and variegating it as much as possi
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No. 1230. Bordure de Poires en gelée.
No. 1230. Bordure de Poires en gelée.
Cut twelve middling-sized ripe pears in halves, take out the cores, peel neatly, and throw them into a preserving-pan, with the juice of two lemons and half a pound of lump sugar, let stew rather quickly till tender, but not to break, put them upon a dish till cold, have a cylinder mould (but not too deep) upon the ice, have a quart of jelly flavoured with four glasses of any liquor, put a little at the bottom of the mould half an inch in depth when set, dress your pears round in a border, (but
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No. 1231. Gelée au Rhum.
No. 1231. Gelée au Rhum.
Have a quart of jelly clarified as before, to which add four wineglasses of old Jamaica rum, colour a little with some essence of cochineal, pour it into your mould without any fruit. This is better appreciated by a party of gentlemen, and should not be introduced where there are ladies; by keeping the jelly a little stiffer you may introduce more rum....
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No. 1232. Gelée Mousseuse à l’Eau de Vie.
No. 1232. Gelée Mousseuse à l’Eau de Vie.
Put a pint and a half of jelly in a stewpan upon the ice, add four glasses of cognac brandy, whip it until very light and upon the point of setting, when pour in your mould, it will be quite white; when ready to serve turn it out as before directed. If wanted clear, proceed as for gelée au rhum....
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No. 1233. Gelée demie chaude froide marbrée.
No. 1233. Gelée demie chaude froide marbrée.
Flavour a quart of jelly with three glasses of maresquino, have ready also a pint of the preparation (crème au maresquin, No. 1251), nearly set in a basin, dip in three apricots cut in quarters, which put in a plate upon the ice till set, have also some quarters of peaches, which also dip into the cream, when set commence filling your mould with the jelly, placing a few fine strawberries at the bottom, then some of the fruit enveloped, filling with the jelly as before directed, and variegating i
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No. 1234. Gelée fouettée aux Fruits.
No. 1234. Gelée fouettée aux Fruits.
Put a pint and a half of jelly upon the ice in a stewpan, to which add three glasses of maresquino, whip the jelly to a white froth, and when upon the point of setting stir in very carefully about thirty strawberries, not too ripe, with a few cherries, apricots in quarters, or peaches; fill your mould and when set turn out as usual. A jelly for whipping requires to be rather stiffer than when clear, if not stiff enough add a little clarified isinglass....
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No. 1235. Gelée à l’Ananas.
No. 1235. Gelée à l’Ananas.
Procure a middling-sized pineapple, peel it carefully, cut in halves lengthwise, then into slices, (rather thin,) have a quart of jelly in which you have infused the rind of the pineapple, previously well washed, place a little at the bottom of the mould, and when nearly set lay a border of the pineapple over one upon another, forming a ring, cover with more jelly, let it nearly set, then add another border of the pineapples, proceeding thus until the mould is filled....
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No. 1236. Orange Jelly.
No. 1236. Orange Jelly.
Have ten fine Malta oranges and three or four lemons, peel off the rind of eight very finely, which put into a basin, clarify a pound of sugar (No. 1379), pass through a napkin into the basin (over the rind) whilst hot, and cover with a sheet of foolscap paper, twisting it tightly over the edge, and pricking a small hole in the centre with a pin to give a little vent; cut the oranges and lemons in halves, squeeze out all the juice through a hair sieve into another basin, and proceed to clarify i
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No. 1237. Orange Jelly, in the skins of the Oranges.
No. 1237. Orange Jelly, in the skins of the Oranges.
Procure twelve of the best-formed oranges, and with a round vegetable cutter cut a hole of the size of a shilling at the stalk of each, then with the handle of a teaspoon empty all the pulp from them and clear away as much of the pith as possible, throw them into cold water to harden and retake their original shapes, make a jelly with the pulps as in the last, drain the skins of the oranges, stand them upon ice and fill with the jelly, dress in pyramid when set, or cut them in quarters for garni
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No. 1238. Gelée de Fraises.
No. 1238. Gelée de Fraises.
Pick two pounds of fresh strawberries, which put in a basin, with the juice of two lemons, (over them) and a quart of clarified boiling syrup; cover with paper, let remain twelve hours, colour a little deeper with the essence of cochineal, pour into your jelly bag, and when it has all run through add two ounces of clarified isinglass cold, but not set; mix well and pour it into your mould....
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No. 1239. Gelée d’Abricots.
No. 1239. Gelée d’Abricots.
Take the stones from eighteen ripe fleshy apricots, cut into thin slices and put them into a basin with the juice of three lemons; have ready boiling a pint and a half of clarified syrup, pour it over the apricots, cover the basin with paper, and let them remain until quite cold, then drain the syrup through a napkin, add an ounce and a half of clarified isinglass, (half cold,) mix well in, and pour into your mould. The remainder of the apricot would make a very good marmalade....
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No. 1240. Gelée à la Bacchante.
No. 1240. Gelée à la Bacchante.
Have two pounds of very fine green grapes, which pound in a mortar, with a few leaves of spinach well washed, add half a gill of water, pass the juice from them through a jelly bag, and mix it with three quarters of a pound of clarified sugar, yielding a pint and a half of syrup, and two ounces of clarified isinglass, both nearly cold, add a pint of champagne, stir well in, pour the jelly in your mould and leave it upon ice till set; when ready turn it out and serve....
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No. 1241. Gelée de Fleurs d’Orange au Vin de Champagne.
No. 1241. Gelée de Fleurs d’Orange au Vin de Champagne.
Clarify three quarters of a pound of sugar, and when boiling add two ounces of candied orange-flowers, take off the fire, cover over closely, and let remain till cold, then strain it through a napkin, when all has run through add two ounces of clarified isinglass, (cold but not set,) and nearly a pint of champagne, mix altogether and pour it into your mould....
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No. 1242. Pain de Fruit à la Russe.
No. 1242. Pain de Fruit à la Russe.
Pick a pint of fine red currants, half the quantity of raspberries, a pound and a half of cherries, (stoned,) and nearly a pottle of strawberries, place a few of them lightly at the bottom of the mould, then have ready a quart of strawberry jelly (No. 1238), in which dissolve a pound of powdered sugar; when well dissolved pour some of it in the mould containing the fruit, which place upon the ice, let it nearly set, then put more fruit with more jelly, proceeding in like manner until the mould i
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No. 1243. Crème à la Vanille.
No. 1243. Crème à la Vanille.
Put the yolks of five eggs in a stewpan, with six ounces of powdered sugar, beat well together with a wooden spoon; in another stewpan have a pint of milk, in which put an ounce of isinglass, boil ten minutes, stirring occasionally to keep it from burning, throw in two sticks of vanilla, take it from the fire, put a cover upon the stewpan till three parts cold, then take out the vanilla, pour the milk in the other stewpan upon the eggs and sugar, mix well together, and stir over the fire until b
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No. 1244. Crème aux Pistaches.
No. 1244. Crème aux Pistaches.
Blanch and skin a quarter of a pound of very green pistachios, which pound well in a mortar, with six ounces of sugar (upon which you have rubbed the rind of a lemon) and eight bitter almonds, have three quarters of a pint of milk boiling in a stewpan, into which put the above ingredients, with three quarters of an ounce of isinglass previously dissolved, boil a few minutes, then in another stewpan have the yolks of five eggs, pour the milk upon them and stir altogether over the fire till it thi
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No. 1245. Crème à l’Ananas.
No. 1245. Crème à l’Ananas.
Take the half of a middling-sized pineapple, peel it, and throw the rind into a stewpan containing a pint of boiling milk and an ounce of isinglass, cut the pineapple up into small strips and put them into a small preserving-pan, with half a pound of sugar and a wineglassful of sherry or water, place on the fire and let it boil to a thick syrup, in another stewpan have the yolks of five eggs, to which add the milk by degrees, stirring all the while, straining it through a sieve, place over the f
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No. 1246. Crème aux Amandes.
No. 1246. Crème aux Amandes.
Blanch and skin a quarter of a pound of sweet almonds, which dry and pound well with six ounces of lump sugar, put it into a stewpan, with the yolks of four eggs, mix well together, then in another stewpan have a pint of milk in which you have put an ounce of isinglass, boil until reduced to three quarters of a pint, pass through a tammie, and pour over the other ingredients, which stir over the fire till it thickens, when pour into your bowl, let remain till cold, stirring occasionally to keep
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No. 1247. Crème d’Orange.
No. 1247. Crème d’Orange.
Rub the rind of two oranges upon six ounces of lump sugar, which pound and put into a small preserving-pan, with the juice of four large oranges, let the sugar dissolve, boil over the fire till forming a thick syrup, boil nearly a pint of milk in a stewpan, with an ounce of isinglass ten minutes, then pour it into another stewpan containing the yolks of five eggs, which place upon the fire, stirring until it thickens, but not boiling, pass it through a tammie, add the syrup from the orange, and
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No. 1248. Crème aux Fraises.
No. 1248. Crème aux Fraises.
Prepare a cream as directed for crème à la vanille, and when ready to pour in your mould add half a pound of fresh gathered strawberries well picked, placing them here and there whilst putting it in the mould, and serve when ready....
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No. 1249. Crème d’Abricots.
No. 1249. Crème d’Abricots.
Take a dozen ripe apricots, which cut in slices and put in a preserving-pan, with half a pound of powdered sugar and the juice of a lemon, stew them over a slow fire till tender, then rub them through a tammie with two wooden spoons, put rather more than half a pint of milk to boil, with an ounce and a half of isinglass, reduce to half a pint, then pour it into another stewpan containing the yolks of four eggs, stir over the fire till it thickens, when pass it through a tammie into a bowl, add t
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No. 1250. Crème au Ponche.
No. 1250. Crème au Ponche.
Boil an ounce of isinglass in three quarters of a pint of milk (five minutes), take the rind from two lemons as thin as possible, without any pith; directly the milk commences boiling throw it in, then in another stewpan have the yolks of five eggs and four ounces of powdered sugar, beat well together with a wooden spoon, then add the milk, mix well, and stir over the fire till it thickens, pass through a tammie into a bowl, and when cold add three glasses of maresquino, one of rum, and a teaspo
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No. 1251. Crème au Maresquin.
No. 1251. Crème au Maresquin.
Prepare a cream as for the crème à la vanille, only adding a quarter of an ounce more isinglass to the custard, and when cold mixing four glasses of maresquino with it....
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No. 1252. Crème au Noyeau.
No. 1252. Crème au Noyeau.
Proceed exactly as in the last, only substituting noyeau for maresquino....
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No. 1253. Crème au Café.
No. 1253. Crème au Café.
Put three ounces of the best (unroasted) Mocha coffee into a stewpan, keep tossing over a sharp fire till it becomes yellow, in another stewpan have a pint of milk in which you have boiled an ounce of isinglass, throw your coffee into it, place the cover upon the stewpan and let stand till half cold, have the yolks of five eggs in another stewpan, with which mix four ounces of powdered sugar, then add the milk, stir over the fire till it thickens, and finish as before....
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No. 1254. Crème au Caramel.
No. 1254. Crème au Caramel.
Put four ounces of powdered sugar in a stewpan, which stir over a slow fire till quite melted and beginning to tint, take it off the fire; in another stewpan have three quarters of a pint of milk in which you have boiled an ounce of isinglass, pour it upon the caramel, which stir occasionally until it is quite dissolved, pour into another stewpan with the yolks of five eggs, stir over the fire till it thickens, when pass through a tammie, and finish as before....
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No. 1255. Bavaroise aux Fraises.
No. 1255. Bavaroise aux Fraises.
Pick two pounds of fine red strawberries, which put into a basin with half a pound of powdered sugar, let them remain half an hour, then rub them through a tammie, add an ounce of isinglass, previously dissolved in two wineglassfuls of water, boiled and passed through a tammie; set the whole upon the ice, stirring until upon the point of setting, when stir in a pint of cream well whipped, pour it into the mould, which keep upon the ice till set, and when wanted dip it into warm water, and turn o
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No. 1256. Bavaroise aux Framboises.
No. 1256. Bavaroise aux Framboises.
Proceed exactly as for the strawberries in the last, using a pound and a quarter of raspberries and six ounces of currants; or either of the above bavaroises may be made by putting the fruit into a preserving-pan with three quarters of a pound of powdered sugar, moving it over the fire until boiling, when strain it through a silk sieve mixing the juice with the dissolved isinglass, and finish as before; should either of the above be deficient in colour a little essence of cochineal may be used..
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No. 1257. Bavaroise aux Abricots.
No. 1257. Bavaroise aux Abricots.
Take twelve ripe fleshy apricots, cut them in halves, stone them, and put them into a preserving-pan with half a pound of sugar, the juice of two lemons, and an ounce of isinglass, dissolved in a little water, stew them till quite tender, then rub them through a tammie, put them in a basin when cold, stir it upon the ice, and when upon the point of setting add a pint of cream well whipped, and pour into your mould....
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No. 1258. Bavaroise aux Poires.
No. 1258. Bavaroise aux Poires.
Procure a dozen and a half of middling-sized pears, peel and cut out the cores, slice them into a preserving-pan, with the juice of two lemons (the rind of one of which also add, cut very thin), twenty bitter almonds blanched, and chopped very fine, half a pound of lump sugar, and an ounce of clarified isinglass, place the pan upon a moderate fire, moving the contents occasionally, stew until quite tender, when rub them through a tammie, and finish as in the last....
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No. 1259. Bavaroise aux Pommes.
No. 1259. Bavaroise aux Pommes.
Peel and cut in quarters twenty small pippin apples, which put into a preserving-pan, with the juice of two lemons, two glasses of sherry, half a pound of sugar, and an ounce of clarified isinglass; proceed precisely as in the last article, adding a glass of maresquino, if approved of, or noyeau....
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No. 1260. Bavaroise aux Pistaches.
No. 1260. Bavaroise aux Pistaches.
Blanch and skin four ounces of pistachios with twelve bitter almonds, and pound them well with six ounces of sugar, upon which you have rubbed the rind of a lemon; when well pounded throw it into three quarters of a pint of boiling milk with three quarters of an ounce of isinglass, boil altogether five minutes, then pour it into a bowl or basin, stand upon the ice, keep stirring, and when upon the point of setting add a pint of cream whipped and some of the preparation of spinach, as for the crè
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No. 1261. Bavaroise à l’Ananas.
No. 1261. Bavaroise à l’Ananas.
Procure a middlingsized pineapple, peel and cut it in slices, which put into a small preserving-pan, with half a pound of sugar, half an ounce of isinglass, and a wineglassful of water, stew until quite tender, then rub them through a tammie, set it on the ice, keeping it stirred; when upon the point of setting add a pint of cream well whipped, mix well, and pour it into your mould....
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No. 1262. Bavaroise au Maresquin.
No. 1262. Bavaroise au Maresquin.
Put one ounce and a half of isinglass in a stewpan, with half a pint of water, the juice of two lemons, and four ounces of lump sugar, boil altogether, reducing one half, skim and pass it through a tammie into a bowl; when cold add four glasses of maresquino, and two of brandy, place it on the ice, and when upon the point of setting add a pint of cream well whipped, and pour it into your mould....
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No. 1263. Bavaroise au Ponche.
No. 1263. Bavaroise au Ponche.
Boil one ounce of isinglass in a stewpan with the juice of four and the rind of two lemons cut very thin, half a pound of sugar, and nearly half a pint of water, reduce one half, then pass it through a tammie into a bowl or basin, and when cold add two glasses of maresquino, two of rum, and half a one of arrack, place it upon the ice and finish as in the last, or use the milk punch as directed for crème au ponche. I must here observe, that although I have stated as nearly as possible the quantit
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No. 1264. Charlotte Russe.
No. 1264. Charlotte Russe.
Line the inside of a plain round mould with Savoy biscuits (No. 1361), cutting and placing them at the bottom to form a rosette, and standing them upright round the sides, with a piece cut off the top and bottom of each, and trimmed at the sides to make them stand quite close, stand the mould upon ice, then have ready a crème au maresquin (No. 1251), to which you have added a good glass of cognac brandy, with which you fill the interior, when set and at the time of serving, turn over upon a dish
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No. 1265. Charlotte Prussienne.
No. 1265. Charlotte Prussienne.
Put a little jelly (flavoured with a little brandy and coloured of a beautiful crimson, with a little essence of cochineal) into a plain round mould, covering the bottom half an inch in depth; place it upon the ice, then line the sides of the mould with Savoy biscuits, and fill with a bavaroise au maresquin (No. 1262), place it upon ice till set, and when ready to serve dip the bottom of the mould very quickly in warm water, and turn it over upon your dish....
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No. 1266. Charlotte Russe en mosaïque.
No. 1266. Charlotte Russe en mosaïque.
Have a plain round mould, at the bottom of which lay some grapes (white and black), strawberries, pieces of apples (stewed), pears, or any fruit in season; cover the bottom, variegating them as much as possible to imitate mosaic, set the mould upon ice, and pour in a little clear jelly, but only sufficient to just cover them; when set line the side of the mould with the biscuits, and fill as for charlotte russe, only introducing angelica and stewed apples, cut in large dice, with the cream....
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No. 1267. Charlotte Russe aux Liqueurs.
No. 1267. Charlotte Russe aux Liqueurs.
Line a mould as directed in either of the three last articles, and fill with a cream made as for the crème au maresquin (No. 1251), only using one glass of curaçoa, one of noyeau, and one of maresquino, instead of all maresquino....
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No. 1268. Charlotte aux Fraises.
No. 1268. Charlotte aux Fraises.
Line a plain round mould with ripe strawberries by burying the mould in ice to the rim, and dipping the strawberries in calf’s-foot jelly, first covering the bottom with them cut in halves, the cut side downwards, afterwards building them up the sides, the jelly (which must be cold, but not set) causing them to adhere; when finished, fill it with the cream as directed for the charlotte russe, and when ready to serve, dip the mould in warm water, and turn it out upon your dish. The cream must be
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No. 1269. Gateaux aux Fruits de belle saison.
No. 1269. Gateaux aux Fruits de belle saison.
Line a charlotte mould very tastefully with various kinds of fruits (such as stoned cherries, strawberries, pieces of peaches, apricots, apples, or pears, cut into very tasteful shapes, stewed in a little syrup, and drained upon the back of a hair sieve), by dipping them into jelly, forming some design at the bottom of the mould, and building them in reverse rows up the sides, having the mould previously placed in ice, when well set, terminate as in the last....
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No. 1270. Charlotte de Pommes au Beurre.
No. 1270. Charlotte de Pommes au Beurre.
For the few following receipts, the russet apple is the one I should recommend, it being the most suitable, not being so watery, or falling in purée, but in case they cannot be obtained other sorts may be used, which will require to be more reduced in stewing. Well butter the interior of a plain round mould, then cut twelve pieces of bread the size and thickness of a shilling, dip them in clarified butter, and lay them in a circle round the bottom of your mould; cut also eight small pieces in th
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No. 1271. Charlotte de Pommes à la Confiture.
No. 1271. Charlotte de Pommes à la Confiture.
Proceed as in the last, but when the apples are ready mix a few spoonfuls of apricot marmalade with them and fill the mould; place it in the oven, and serve as before....
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No. 1272. Chartreuse de Pommes.
No. 1272. Chartreuse de Pommes.
Procure twenty small russet apples, cut off the top and bottom of each, and with a long vegetable cutter cut out as many pieces as possible of the thickness of a quill, and about an inch in length, have in a stewpan upon the fire a thick syrup made from half a pound of sugar, with the juice of a lemon and half a pint of water; when well reduced throw in half your pieces of apples, stew them until tender, but not to break, take them out and lay them upon a hair sieve, put the other half of the ap
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No. 1273. Suédoise de Pommes.
No. 1273. Suédoise de Pommes.
This very grotesque entremet was never a favorite of mine; any kind of ornaments, such as cascades, ruins, arches, &c., may be made from them, and ornamented with various fruits, but they look very heavy, and from the apples being so much boiled and reduced become very unpalatable, they being nothing more than apples boiled in syrup to a very firm marmalade; I shall not here enter into the various modes of dressing it, but substitute other entremets, which, if not so ornamental, are at a
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No. 1274. Pain de Pommes à la Russe.
No. 1274. Pain de Pommes à la Russe.
Put one pound and a half of lump sugar and a pint and a half of water into a round-bottomed copper preserving-pan, place it over a sharp fire and reduce it to au casse (No. 1379), have ready twenty-four good brown pippin apples peeled and cut into slices, which put into the sugar, keeping stirred until it becomes quite a thick marmalade, take off the fire and put it into a cylinder mould, previously slightly oiled, shake it well down and let it remain until quite cold, when turn it out of the mo
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No. 1275. Croquettes de Pommes.
No. 1275. Croquettes de Pommes.
Prepare some apples as in the above, (or the remains of one previously served,) when cold form it into the shape of pears, have three eggs in a basin well whisked, dip each piece into it, then throw them into a dish of bread-crumbs, smooth them over with a knife, then again dip them into the eggs and bread-crumbs, and fry of a light brown colour in very hot lard, dress them upon a napkin in pyramid, and serve with sifted sugar flavoured with orange over them....
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No. 1276. Pommes au Riz.
No. 1276. Pommes au Riz.
Peel and quarter twelve good-sized apples, put them into a preserving-pan, with three quarters of a pound of sugar, the thin rind of a lemon in strips, the juice of another, and a wineglassful of water, pass them over a sharp fire, and when tender lay them upon the back of a hair sieve to drain, then put six ounces of rice into a stewpan, with a quart of milk, place it upon the fire, stir until boiling, then place it upon a very slow fire to simmer very gently until quite tender, placing a littl
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No. 1277. Poires au Riz.
No. 1277. Poires au Riz.
Peel and cut in halves eighteen small ripe pears, which put in a small preserving-pan, with three quarters of a pound of sugar, a little water, and the juice of two lemons. Stew them till tender, then lay them upon a dish to cool, and mix three tablespoonfuls of apricot marmalade with the syrup, have some rice prepared as in the last, with which make a stand, but not quite so high, dress the pears in a border in the interior, and again in the centre dress the remainder of the rice in pyramid; wh
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No. 1278. Abricots au Riz.
No. 1278. Abricots au Riz.
Proceed exactly as in the last, only passing two dozen of apricots cut in halves, with the kernels from the stones previously blanched and skinned, in the syrup instead of pears, dress them upon the dish precisely the same....
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No. 1279. Pommes au Riz en Timbale.
No. 1279. Pommes au Riz en Timbale.
Line a plain round mould with pâte fine (No. 1136), having previously buttered it, the paste must not be thicker than a shilling, then line the interior of the paste with rice dressed as for pommes au riz, placing eight apples in the centre, likewise dressed as for pommes au riz, cover another sheet of paste over, and put in a hot oven until the paste is quite done; when three parts cold turn out upon your dish, mask it over with apricot marmalade, and decorate it with dried cherries and blanche
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No. 1280. Pommes à la Trianon.
No. 1280. Pommes à la Trianon.
Put four ounces of ground rice in a stewpan, with a pint and a quarter of milk and two ounces of butter, stir until boiling, then add the rind of a lemon cut very thin, let simmer over a slow fire until the rice is done and becomes rather thick, when take out the lemon-peel and add a quarter of a pound of powdered sugar and the yolks of eight eggs, stir again over the fire until the eggs are set, and put it out upon a dish to get cold, then turn twelve golden pippin apples, taking off the rind w
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No. 1281. Pommes Meringuées.
No. 1281. Pommes Meringuées.
Line a small raised pie-mould, three inches in height and eight in diameter, with pâte fine (No. 1136), about a quarter of an inch in thickness, or if no mould raise a crust with the hands of pâte a dresser, fill it with bran or flour, and bake in a moderate oven; when done empty it and have ready some apples dressed as for charlotte de pommes (No. 1270), or dressed in syrup as in the last, with which fill the croustade, then make a meringue preparation (No. 1218), of five eggs, which lay over t
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No. 1282. Pommes à la Vestale.
No. 1282. Pommes à la Vestale.
Make a pyramid of rice (upon a dish) dressed as for pommes au riz (No. 1276), peel and cut eight russet apples in slices and put them into a preserving-pan, with half a pound of sugar and the juice of a lemon, stew till quite tender and put them into a basin to cool, then cut nine small apples, (golden pippins) in halves, to which give the shape of cups, which stew in a thick syrup until nearly tender, but not to break, then place the apples upon the pyramid, make eighteen small tartelettes (No.
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No. 1283. Pommes au Beurre.
No. 1283. Pommes au Beurre.
Peel eighteen russet apples, which cut in quarters and trim of a nice shape, put them into a small preserving-pan, with two ounces of butter and three quarters of a pound of sugar, having previously rubbed the rind of an orange upon it and pounded it, pass them over a sharp fire, moving occasionally until quite tender, have ready buttered a plain dome mould, put the apples into it, pressing them down a little close; when half cold turn it out of the mould upon a dish, and cover all over with apr
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No. 1284. Miroton de Pommes.
No. 1284. Miroton de Pommes.
Procure a dozen russet apples, which cut into slices a quarter of an inch in thickness, peel and take out the cores with a round cutter, then put two ounces of butter in a sauté-pan, spread it over the bottom and lay in your apples, with half a pound of powdered sugar and the juice of two lemons, stew gently over a moderate fire; when done dress them rather high in crown upon your dish, melt three spoonfuls of red currant jelly in a stewpan, with which mix a glass of Madeira wine, which pour ove
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No. 1285. Beignets de Pommes.
No. 1285. Beignets de Pommes.
Make a paste as follows: put a pound of sifted flour into a basin, with which mix a good half pint of water, mix it with a wooden spoon until very smooth, then have an ounce and a half of butter melted in a stewpan, which stir into it, whisk the whites of three eggs very stiff, which also stir in gently, then have six russet apples, which cut in slices a quarter of an inch in thickness, peel them and take out the cores with a round cutter, dip each piece separately into the batter, when complete
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No. 1286. Beignets d’Oranges.
No. 1286. Beignets d’Oranges.
Prepare a paste or batter as in the last, then peel eight middling-sized oranges, quarter them, without breaking the thin skin that divides them, and take off all the white pith, dip each piece singly into the batter, and then into a stewpan of hot lard; fry of a nice light colour, drain upon a napkin, lay them upon a baking-sheet, sift sugar over, glaze with the salamander, and serve them dressed in pyramid upon a napkin. The fruit for any description of fritters may be soaked in any liqueur fo
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No. 1287. Beignets de Pêches.
No. 1287. Beignets de Pêches.
Skin and cut in halves twelve ripe but firm peaches, take out the stones and put the peaches into a basin, with a quarter of a pound of powdered sugar, toss them together lightly, but not to break the peaches; have a batter prepared as in the last, in which dip each piece of peach separately, fry them in lard, not too hot, glaze and serve precisely as in the last....
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No. 1288. Beignets d’Abricots.
No. 1288. Beignets d’Abricots.
Gut twelve or fourteen apricots in halves, put them into a basin with a little powdered sugar, and proceed exactly as for beignets de pêches....
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No. 1289. Croquettes de Riz.
No. 1289. Croquettes de Riz.
Well wash half a pound of the best Carolina rice, which put into a stewpan, with a pint and a half of milk, and a quarter of a pound of butter, place it upon the fire, stir until boiling, then place it upon a slow fire, cover the stewpan and let simmer very slowly until quite tender; rub the rind of a lemon upon a lump of sugar weighing a quarter of a pound, pound it in a mortar quite fine, add it to the rice, with the yolks of eight eggs (mix well), stir them a few minutes longer over the fire
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No. 1290. Croquettes de Crème au Riz.
No. 1290. Croquettes de Crème au Riz.
Proceed precisely as in the last, only using ground rice instead of whole, they are finished and served exactly the same....
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No. 1291. Croquettes de Macaroni.
No. 1291. Croquettes de Macaroni.
Blanch six ounces of macaroni in half a gallon of boiling water until tender, then strain and put it in a basin of cold water; when cold cut it into pieces half an inch in length, and put it into a stewpan containing a pint and a half of boiling milk, in which you have infused a stick of vanilla, boil until it becomes thickish, add a quarter of a pound of powdered sugar, two ounces of butter, and the yolks of eight eggs, stir them well in over the fire until the eggs thicken, then pour out upon
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No. 1292. Croquettes de Vermicelle.
No. 1292. Croquettes de Vermicelle.
Put six ounces of vermicelli in a stewpan with a pint and a half of milk, boil until very tender and becoming thick, keeping it stirred with a spoon, then add a quarter of a pound of sugar, upon which the rind of a Seville orange has been rubbed, and two ounces of butter, stir well in, add the yolks of eight eggs, and proceed as directed in the last article. Croquettes of semolina may also be made the same way....
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No. 1298. Crème Frite à la Patissière.
No. 1298. Crème Frite à la Patissière.
Put the yolks of six eggs in a stewpan with two good tablespoonfuls of sifted flour, mix quite smooth with a wooden spoon; then add a pint of boiling milk or cream, stir in by degrees and place it over the fire, keeping stirred until it thickens, add an ounce of butter, six ounces of sugar, two ounces of crushed ratafias, a little orange-flower-water, and three whole eggs, mix the whole well together, and stir it a few minutes longer over the fire until the eggs set; then pour it out upon a saut
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No. 1294. Beignets Soufflés à la Vanille.
No. 1294. Beignets Soufflés à la Vanille.
Place half a pint of milk in a stewpan over the fire, and when boiling put in a fresh stick of vanilla, place a cover upon the stewpan, let it infuse ten minutes, then take out the vanilla and add rather more than an ounce of butter, place it again upon the fire, and when boiling stir in quickly six ounces of flour; dry the paste well over the fire, keeping it from sticking to the bottom of the stewpan, then take it off and stir in six whole eggs gradually, and six ounces of powdered sugar; have
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No. 1295. Frangipane.
No. 1295. Frangipane.
Put six whole eggs in a stewpan with three tablespoonfuls of flour, beat well together with a wooden spoon, then add a pint of milk or cream, and keep stirring over the fire until it becomes thick and upon the point of boiling; add a quarter of a pound of sugar, upon which the rind of an orange or lemon has been rubbed, two ounces of crushed ratafias, and a small glass of brandy (mix well); put two ounces of butter in a stewpan, place it upon the fire, and when getting a little brown stir it int
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No. 1296. Omelettes à la Célestine.
No. 1296. Omelettes à la Célestine.
Put a quarter of a pound of powdered sugar and a quarter of a pound of flour together in a basin, which well mix with four eggs till smooth, then add nearly half a pint of milk; have ready an omelette-pan, in which put a small piece of butter, when the pan is quite hot pour in two tablespoonfuls of the mixture, which let spread all over the pan, when quite set and of a light brown colour underneath, turn it over upon the bottom of a stewpan-lid, previously buttered, and again from that upon a cl
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No. 1297. Pannequets à la Confiture.
No. 1297. Pannequets à la Confiture.
Put a quarter of a pound of sifted flour into a basin with four eggs, mix them together very smoothly, then add half a pint of milk or cream, and a little grated nutmeg, put a piece of butter in your pan (it requires but a very little), and when quite hot put in two tablespoonfuls of the mixture, let spread all over the pan, place it upon the fire, and when coloured upon one side turn it over, then turn it upon your cloth; proceed thus till they are all done, then spread apricot or other marmala
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No. 1298. Gateau Britannique à l’Amiral.
No. 1298. Gateau Britannique à l’Amiral.
Make a sponge-cake of twenty eggs as directed (No. 1369), have a tin mould in the shape of a vessel, which paper well at the sides, to prevent the mixture running over whilst baking (the mould requires to be eighteen inches in length, six in breadth, and high in proportion); butter and lightly flour the interior of the mould, into which pour the mixture, which bake an hour and a half in a moderate oven (this cake requires to be baked a day or two before using); mask the exterior with chocolate i
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No. 1299. Hure de Sanglier glacé en surprise,
No. 1299. Hure de Sanglier glacé en surprise,
Or mock boar’s head; this dish, although more simple than the last, is no less pleasing. Make a sponge-cake of thirty eggs (No. 1369), which bake (in an oval baking-dish or common tin dish-cover) nearly two hours; the cake requires to be ten inches in thickness at one end, and about six at the other (which may be accomplished by tilting the dish slightly upon one end to bake the cake); the next day cut it into the shape of a dressed boar’s head with a knife, then carefully take out the interior
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No. 1300. Cigne glacé en surprise.
No. 1300. Cigne glacé en surprise.
Make a large sponge-cake of forty eggs as directed (No. 1369), bake it in a large oval tin dish-cover (about two hours and a half would be the time required), and the next day cut it with your knife into the form of the body of a swan (leaving a space in the breast down the front for the neck), empty the interior as in the last; ice it over with a white iceing, and when upon the point of setting ruffle it with the prongs of a fork in imitation of feathers, form the head and neck of pâte d’office
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No. 1301. Jambon glacé en surprise.
No. 1301. Jambon glacé en surprise.
Make a sponge-cake of twenty-four eggs as directed (No. 1369), bake it in a mould of the shape of a ham, or in a baking-dish, having a cake about six inches in thickness, and when cold cutting it with a knife in the shape of a ham, empty the interior as before, mask the exterior with chocolate iceing as near to the colour of real cooked ham as possible, over which sprinkle a few chopped pistachios and crushed ratafias, in imitation of chopped parsley and bread-crumbs; you have reserved a little
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No. 1302. Gigot de Mouton bouilli glacé en surprise.
No. 1302. Gigot de Mouton bouilli glacé en surprise.
Make a cake of the same size as the last, but bake it in a smaller compass, that is, more round and smaller at one end than at the other; the next day form it with your knife into the shape of a leg of mutton, mask it over with a white iceing in which you have introduced a very little chocolate, to give it the colour as near as possible of the fat of a leg of mutton when boiled (having previously emptied the interior); form the knuckle-bone of pâte d’office, and imitate the lean part with some c
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No. 1303. Selle de Mouton à la Jardinière en surprise.
No. 1303. Selle de Mouton à la Jardinière en surprise.
Make a sponge-cake with the same quantity of eggs as in the last, which bake in a long square baking-dish, or form a square in a round one with bands of paper, fixing them in their place with pieces of common paste against the side of the dish; the next day form it with a knife to the shape of a saddle of mutton, trussed as for roasting (as near as possible), ice it as in the last, but rather darker, with chocolate, to imitate a real one when roasted (imitate it from a real one should you have o
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No. 1304. Cotelettes de Mouton glacé en surprise.
No. 1304. Cotelettes de Mouton glacé en surprise.
Make a sponge-cake of eighteen eggs as directed (No. 1369), which bake in a baking-dish so that the cake shall be about four inches in thickness; when baked and cold cut it in thin slices, lay them upon your table, and spread apricot marmalade upon each alternate slice, then lay those slices without the marmalade upon the others, press gently together and cut them into pieces about three inches in length and one and a half in breadth, of the shape of cotelettes, using a round cutter to form the
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No. 1305. Haunch of Lamb glacé en surprise.
No. 1305. Haunch of Lamb glacé en surprise.
Make a sponge-cake (No. 1369) of thirty-six eggs, which bake in a very long mould; when cold cut it into the form of a haunch of lamb (or it may be baked in two separate pieces and afterwards joined together with the iceing), empty the interior, which again put into the cake to keep it in shape, mask it over with an iceing of a light gold colour, made by adding a little melted chocolate and cochineal; when dry and ready to serve moisten with some brandy and preserved strawberries, and fill with
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No. 1306. Shoulder of Lamb glacé en surprise
No. 1306. Shoulder of Lamb glacé en surprise
Is very good for a small party; make a sponge-cake (No. 1369) of twelve eggs, bake it in a flat sauté-pan, and when done and cold form it into the shape of a shoulder, empty a little from the interior, fix on the knuckle, which you have formed of pâte d’office (No. 1137), and mask the whole over with nearly a white iceing to imitate a boiled shoulder of lamb; when dry and ready to serve dish it up with vanilla ice (No. 1381) in the interior, and round in imitation of mashed turnips....
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No. 1307. Cotelettes d'Agneau à la Réforme en surprise aux Champignons.
No. 1307. Cotelettes d'Agneau à la Réforme en surprise aux Champignons.
Make a sponge-cake as directed for cotelettes de mouton en surprise (No. 1304), cut it into pieces of the same shape, but much smaller; mask them over lightly with apricot marmalade, and dip them into ratafia crumbs, it will give them a lighter appearance; form the bone with strips of blanched almonds, and dress them the reverse way on your dish upon a border of marmalade, melt some currant jelly in a stewpan, with which mix some syrup of pineapples, put in forty thin strips of pineapples, forty
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No. 1308. Chapon en surprise glacé aux Fruits.
No. 1308. Chapon en surprise glacé aux Fruits.
Make a sponge-cake of twenty eggs, bake it in a long roundish mould, or an old tin dish-cover; when done and quite cold form it with your knife into the shape of a roasted capon trussed, with the legs inside; form the pinions of the wings with pâte d’office, stick them to the sides in their proper position, then mask it over with a light chocolate iceing in which you have introduced a little prepared cochineal, to give it the colour as near as possible of a roast capon; you have previously empti
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No. 1309. Petits Poussins en surprise à la Sutherland.
No. 1309. Petits Poussins en surprise à la Sutherland.
Make a sponge-cake of thirty eggs (No. 1369), and when finished stir in a quarter of a pound of fresh butter (melted) very gently, bake it in three oval moulds, each about the size of a large chicken; when quite cold cut each one into the shape and size of a spring chicken trussed as for boiling, (having a real one as a model,) empty the interiors, place it in again to keep them in shape, mask them all over with a white iceing (No. 1373) to which you have added a little brown brandy instead of l
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No. 1310. Dindonneau en surprise à la Gondolièrs.
No. 1310. Dindonneau en surprise à la Gondolièrs.
Make a sponge-cake (No. 1369) of thirty eggs, which bake (in an old tin dish-cover) in a moderate oven; when done turn it out upon a sieve, and when quite cold cut it into the shape of a trussed turkey, (having a real one for a model, which may be used in the first course, these dishes only being appropriated to large dinners,) which mask over with a chocolate iceing to imitate as near as possible the colour of a roasted turkey, having previously emptied the interior, which again place in to kee
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No. 1311. Peacock à la Louis Quatorze.
No. 1311. Peacock à la Louis Quatorze.
Make a cake of the same size as in the last, bake the same, and when done and cold cut in the shape of the body of a large bird, mask it over with a pinkish white iceing, rather thick, having previously emptied it; have ready blanched a quarter of a pound of pistachios (very green), make the neck and head of pâte d’office in two separate halves lengthwise, as directed for the swan, only giving the head the shape of a peacock, bake a light colour, and join them together with a paste made of white
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No. 1312. Faisans en surprise glacé au Chocolat.
No. 1312. Faisans en surprise glacé au Chocolat.
Make a sponge-cake (No. 1369) of twenty eggs, which bake in two separate oval moulds; when cold cut them into the shape of two pheasants trussed as for roasting, empty each one as before, putting the pieces again in to keep them in shape, make the legs and pinions of the wings with pâte d’office (No. 1137), mask them over with chocolate iceing (No. 1374), imitating as near as possible the colour of roasted pheasants, making the legs darker than the body, imitate larding upon the breast with some
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No. 1313. Maniveau de Champignons glacé en surprise.
No. 1313. Maniveau de Champignons glacé en surprise.
Make a basket of pâte d’office (No. 1137), which is done by rolling out a piece of the paste to three quarters of an inch in thickness, with length and breadth corresponding to the size of your dish, place it in a baking-sheet, put it in a moderate oven, and when about half baked cut an odd number of holes all round near to the edge with a long vegetable cutter a quarter of an inch in diameter, then form a number of pegs of the same paste to fit into the holes when baked, and all of equal length
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No. 1314. Turban de Condé glacé à l’Ananas.
No. 1314. Turban de Condé glacé à l’Ananas.
Make a pound of puff paste into condé as directed (No. 1183), make a thin border of any kind of marmalade upon a silver dish, on which dress the condé in turban, that is, standing upon end, one resting upon the other, dress a pineapple cream ice (No. 1384) in the centre in pyramid, garnish round with orange jelly in the skins of the oranges (No. 1237); cut in quarters and serve....
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No. 1315. Bombe demi glacé à la Mogador.
No. 1315. Bombe demi glacé à la Mogador.
Make a good vanilla ice as directed (No. 1381), well flavoured with maresquino, have a large round pewter ice-mould which opens in two halves, partly fill each half, leaving a hollow in the centre of each, which fill with all kinds of small fruits, grapes, strawberries, currants, Smyrna raisins, &c., soaked in maresquino, close the mould, (having it sufficiently filled to form a ball when turned out,) and bury it in ice and salt, then make a thin ornamented border of pâte d’office (No. 1
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No. 1316. Cérito’s Sultane Sylphe à la Fille de l’Orage.
No. 1316. Cérito’s Sultane Sylphe à la Fille de l’Orage.
Procure a half oval-pointed mould about fifteen inches in height, ten inches by eight in diameter at the bottom, and the size of a five-shilling piece at the top, which bury to the rim in ice with which you have mixed plenty of salt, hue the interior with a sheet of white paper, laying it in closely to fit the mould, have ready a pint of cream mixed rather stiffly, with which you have mixed a meringue mixture of three eggs, as for the biscuit glacé (No. 1318), spread it all over the interior of
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No. 1317. Gateau glacé à l’Eloise.
No. 1317. Gateau glacé à l’Eloise.
Bury a mould in ice as in the last, then whip a quart of double cream very stiff, to which add a very little powdered sugar and two glasses of noyeau, put it in a freezing-pot, and when about three parts frozen line the mould as in the last, make a custard with eight yolks of eggs as for vanilla ice (No. 1381), to which add a little clarified isinglass (No. 1372), stir it upon the ice, and when becoming thickish add two glasses of noyeau, half a pint of whipped cream, and half a pound of cherrie
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No. 1318. Biscuit Mousseux glacé, en caisse.
No. 1318. Biscuit Mousseux glacé, en caisse.
Make a custard of six yolks of eggs as directed for crème au maresquin (No. 1251), but omitting three parts of the sugar; put into your freezing-pot, and when half frozen have ready the following preparation: boil a quarter of a pound of sugar au cassé (No. 1379), have ready five whites of eggs whipped very stiff, with which mix the sugar by degrees; when quite cold mix with the custard, adding half a pint of whipped cream and three glasses of any white liqueur, freeze the whole together, keepin
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No. 1319. Souffle glacé au Curaçoa.
No. 1319. Souffle glacé au Curaçoa.
Proceed exactly as in the last, only using curaçoa instead of a white liqueur; place it in a middling-sized silver soufflé-dish, surround it with a band of paper, sprinkle crushed ratafias over the top, place it in the box, which cover and bury in ice, and salt eight hours; when ready to serve take off the band of paper, and dress it upon a napkin on a silver dish....
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No. 1320. Pouding Soufflé glacé à la Méphistopheles.
No. 1320. Pouding Soufflé glacé à la Méphistopheles.
Proceed precisely as in the last, place in a dish of the same description, and whilst buried in ice make a cover from a meringue mixture (No. 1218) of four yolks of eggs, very firm, a large spoonful of which place upon a sheet of paper, forming it round, three inches in diameter, and the remainder in a paper cornet or horn, cut off the point of one, leaving a point the size of a sixpenny-piece, with which work a spiral line round the meringue until you have formed a cover large enough for the so
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No. 1321. Brioche.
No. 1321. Brioche.
Put four pounds of flour upon a marble slab, one pound of which place upon one side, with an ounce of German yeast dissolved in a gill of warm water in the centre, mix the yeast well with your fingers, add a little more water, and mix the flour into a stiffish but delicate paste, which roll up in the shape of a ball, cut an incision across it with a knife, place it in a basin well floured and put it into a warmish place for ten minutes or longer, until becoming very light, make a large hole in t
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No. 1322. Baba.
No. 1322. Baba.
This cake is made of the same description of paste as the last, but using six more eggs, as it requires to be softer, and working lightly with your hand about ten minutes before adding the leaven, to which add a teaspoonful of powdered saffron; you have also picked and cleaned a quarter of a pound of Smyrna raisins, half a pound of Malaga, a quarter of a pound of currants, and a little candied orange, lemon-peel, and citron, cut into thin slices, soak the whole in half a pint of Madeira wine and
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No. 1323. Brioche au Fromage.
No. 1323. Brioche au Fromage.
Make the paste as directed (No. 1321), but rather softer, and when ready for use mix in a pound of Gruyère cheese cut into small dice, with half a pound of grated Parmesan and a saltspoonful of cayenne pepper, mould it as for the brioche, put it into a buttered stewpan as there directed, egg lightly, place in a moderate oven, and bake it about two hours of a fine gold colour, (but try whether done or not as before,) and serve very hot. The same paste with cheese may likewise be served in small c
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No. 1324. Brioche frite au Vin de Madère.
No. 1324. Brioche frite au Vin de Madère.
Make a brioche as directed (No. 1321), which when cold cut into pieces a quarter of an inch in thickness, and of the shape and size of small fillets of fowl, have ready four yolks of eggs in a dish, with which you have mixed a gill of good cream, have also clarified half a pound of fresh butter, a quarter of which put into a deep sauté-pan over the fire; when hot dip eight pieces of the brioche into the eggs and cream quickly, and fry them in the sauté-pan of a light yellow colour, proceeding th
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No. 1325. Nougat aux Fraises.
No. 1325. Nougat aux Fraises.
Blanch three quarters of a pound of sweet almonds in boiling water, and a quarter of a pound of pistachios, separate, take off the skins and cut each almond into five or six fillets, and the pistachios in two, place them upon a sheet of paper and dry in a warm oven until the almonds become a light straw colour, but taking the pistachios out earlier, then put a pound of sifted sugar into a copper pan and stir it over the fire with a wooden spoon until melted, then throw in your almonds, (which mu
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No. 1326. Croque en bouche.
No. 1326. Croque en bouche.
Make some paste as directed for pâte à choux (No. 1194), not, however, using so much butter, and adding a little more flour, drying it well in the stewpan, and adding sufficient eggs to make it of the same consistency as there directed, flavouring with sugar upon which you have rubbed the rind of a lemon, form about a hundred and fifty small balls the size of marbles, upon two baking-sheets, egg them over and bake very dry in a moderate oven of a light gold colour, then have some sugar boiled to
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No. 1327. Meringue Pagodatique à la Chinoise.
No. 1327. Meringue Pagodatique à la Chinoise.
Have ready prepared a meringue mixture of fifteen eggs (No. 1218), with which make six rings upon paper, (laying them out with a paper cornet or funnel, in the bottom of which you have cut a hole of the circumference of a shilling,) the three largest to be eight inches in diameter, the next one six and a half inches, the next five, and the smallest three and a half inches in diameter, and the whole of them an inch in thickness, have some of the preparation in a small paper cornet with a hole at
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No. 1328. Meringue à la Parisienne.
No. 1328. Meringue à la Parisienne.
Prepare a meringue mixture of ten whites of eggs, with which make ten large rings, each about eight inches in diameter, and half an inch in thickness, laying them out upon paper; pipe them in stripes with the paper cornet, and sift sugar over, let them remain ten minutes, then shake off the superfluous sugar, lay them upon boards, and place them in a slow oven to bake; when of a light brown colour and quite set, put them into a hot closet to dry, then wet the back of the papers lightly with a pa
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No. 1329. Nesselrode Pudding.
No. 1329. Nesselrode Pudding.
Blanch four dozen chestnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar with one pound of sugar, and half a stick of vanilla, pound the whole well together, and sift it through a fine wire sieve, put it into a stewpan with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken
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No. 1330. Pouding de Cabinet glacé.
No. 1330. Pouding de Cabinet glacé.
Have ready prepared, and rather stale, a sponge-cake as directed (No. 1369), which cut into slices half an inch in thickness, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy, then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias, lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; then have ready a quart of the custard, as prepared for crème au
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No. 1331. Glace Meringue au four.
No. 1331. Glace Meringue au four.
Make a pineapple cream ice as directed (No. 1384), and when well frozen have ready a plain oval ice-mould, place the cream in it, filling it quite tight, close and bury it in ice and salt until five minutes before ready to serve, then dip it into lukewarm water, and turn it out upon your dish, which bury up to the rim in ice and salt upon a baking-sheet, have ready a preparation of meringue as directed for petits biscuits glacés, (No. 1318), with which cover it over, place it in a warm oven a mi
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No. 1332. Plombière.
No. 1332. Plombière.
Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold place them in a mortar with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan with the yolks of nine eggs, beat them well together, then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, sti
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No. 1333. Plombières Mousseuses à l’Orange.
No. 1333. Plombières Mousseuses à l’Orange.
Prepare about three parts of the quantity of plombière ice as directed in the last, to which, when half frozen, add a pint and a half of whipped orange jelly (No. 1236) just upon the point of setting, beat the whole well together with the spatula, working it until well frozen; have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent (No. 1147), and place them in a basin upon ice; when ready to serve make a border of patisserie d’amande (No. 1183) upo
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No. 1334. Gateaux de Fruit à la Gelée d’Orange mousseuse.
No. 1334. Gateaux de Fruit à la Gelée d’Orange mousseuse.
Make a chartreuse of fruit as directed (No. 1269) in a large oval mould, having a quantity of fruit left; have also about a quart of orange jelly (No. 1236), which place upon ice in a bowl, whisking it until upon the point of setting, when place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve dip in lukewarm water, and turn it out upon your dish; serve garnished round with orange jelly in the
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No. 1335. Gateau Soufflé à l’Essence de Ponche.
No. 1335. Gateau Soufflé à l’Essence de Ponche.
Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture
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No. 1336. Soufflé à la Vanille.
No. 1336. Soufflé à la Vanille.
Prepare a crust or croustade of pâte fine (No. 1136), or water paste, by lining a raised pie-mould with it, filling with bread-crumbs, and finishing the edges as for a raised pie; bake it (of a very light brown colour) about an hour in a moderate oven, when done empty out all the bread-crumbs without taking it out of the mould, then tie a band of buttered paper (four inches wide) round the top, and put it by until wanted. Put half a pound of butter in a stewpan, with which mix three quarters of
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No. 1337. Soufflé à la Fleur d’Orange.
No. 1337. Soufflé à la Fleur d’Orange.
Proceed exactly as in the last, but infusing an ounce of candied orange-flowers in the milk instead of the vanilla....
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No. 1338. Soufflé au Café vierge.
No. 1338. Soufflé au Café vierge.
Proceed as for the soufflé à la vanille, omitting the vanilla, and procuring two ounces of green coffee, which place in a stewpan over a sharp fire, keeping them moved until of a very light brown colour, then throw them into the milk when boiling, cover over until half cold, and finish as before directed, passing the milk through a sieve....
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No. 1339. Soufflé à la Crème de Riz
No. 1339. Soufflé à la Crème de Riz
Is made by using ground rice instead of the common flour, finishing the same, and using any of the flavours directed in the three last....
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No. 1340. Soufflé au Citron.
No. 1340. Soufflé au Citron.
Proceed as directed for soufflé à la vanille, but infusing the rind of two lemons, free from pith, in the milk instead of the vanilla....
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No. 1341. Soufflé au Macaroni.
No. 1341. Soufflé au Macaroni.
Have half a pound of macaroni blanched as directed (No. 130), lay it upon a cloth to drain, and cut it into small pieces, the eighth of an inch in thickness; make half the preparation as directed for soufflé à la vanille, but using an infusion of an ounce of bitter almonds; when it becomes thick over the fire stir in the macaroni, and when again nearly boiling, the yolks of ten eggs, when cold whip the whites, which add to the other ingredients, and finish as where previously directed....
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No. 1342. Soufflé au Tapioca.
No. 1342. Soufflé au Tapioca.
Put a half a pound of tapioca in a stewpan, with three pints of milk and a quarter of a pound of fresh butter, and when boiling add the rind of two lemons, free from pith, tied in a bunch, boil until the tapioca is rather stiff and well done, then take out the lemon and stir in the yolks of twelve eggs very quickly, stir another minute over the fire to thicken a little, and put by until cold; when ready, whip the whites of the eggs very stiff, stir them lightly with the tapioca, bake and serve a
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No. 1343. Soufflé au Rhum.
No. 1343. Soufflé au Rhum.
Break the yolks of twelve eggs in a basin, to which add half a pound of sifted sugar, beat well with a wooden spoon until becoming quite thick and whitish; when stir in two glasses of rum and an ounce of potato flour; whisk the whites of the eggs very stiff, mix them gently with the mixture, put it upon the dish you intend serving it on, shaping in pyramid with a knife; and a quarter of an hour before serving place it in a moderate oven, when done pour a little rum round, which set on fire and s
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No. 1344. Omelette Soufflée.
No. 1344. Omelette Soufflée.
Proceed as described in the last, but omitting the rum or liqueurs, and flavouring with three tablespoonfuls of orange-flower-water, or rubbing the rind of a lemon upon the sugar previous to pounding and mixing (or vanilla sugar, No. 1377, might be used); place the soufflé upon the dish, bake a quarter of an hour, and serve. These kinds of soufflés are much more simple in their fabrication than the others, and much quicker done; their greatest difficulty is the whipping of the eggs, which must b
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No. 1345. Omelette Soufflée à l’Antiquaire.
No. 1345. Omelette Soufflée à l’Antiquaire.
Though the last-mentioned article has received the name of omelette soufflée, it has no particular right to the name; for as there is no making an omelette without eggs, so is there no making an omelette soufflée without an omelette-pan; I do not, therefore, intend entirely to forsake the old-fashioned method. The mixture is prepared precisely as the last, but the appearance and flavour are very different, being produced by the different method of cooking them; put an ounce of butter into a very
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No. 1346. Omelette Soufflée à la Crème.
No. 1346. Omelette Soufflée à la Crème.
Proceed as in the last, deducting two of the whites of eggs, and adding a gill of whipped cream, fry and serve as above....
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No. 1347. Soufflé au Gingembre.
No. 1347. Soufflé au Gingembre.
This is a very excellent remove for a party of gentlemen, make a preparation as for soufflé à la vanille (No. 1336), adding a little syrup, mixing a quarter of a pound of fresh preserved ginger with it, cut into thin slices, add two more whites of eggs to the preparation, which bake in a croustade as directed where above referred to....
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No. 1348. Soufflé au Cerises.
No. 1348. Soufflé au Cerises.
Prepare a soufflé mixture as before, giving it the flavour of orange-flowers; when the whites of eggs are well mixed, add a pound of cherries prepared thus: procure them not too ripe, take out the stones, and put them into a sugar-pan with half a pound of sugar, stew them until surrounded with a thickish syrup, then turn them out upon a sieve to dry, stir them into the soufflé lightly, pour in your croustade, and bake it a short time longer, as the cherries will prevent the soufflé rising so qui
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No. 1349. Soufflé au jus d’Orange et au Zeste praliné.
No. 1349. Soufflé au jus d’Orange et au Zeste praliné.
Prepare a soufflé mixture as before, but when you pour in the milk add likewise the juice and pulp of eight oranges, having previously rubbed the rind of one of them upon two ounces of sugar, pound it fine, place it in the hot closet to dry, and add it as extra sugar to the soufflé, bake and serve as before; a gill of milk less must be used in the above on account of the orange-juice, it would otherwise be too moist....
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No. 1350. Biscuits Soufflés à la Crème.
No. 1350. Biscuits Soufflés à la Crème.
Put the yolks of ten eggs in a basin, and the whites in a copper bowl, add half a pound of sugar, upon which you have rubbed the rind of a lemon previous to pounding, beat it well with the yolks of the eggs, then add half a pint of cream well whipped and ten ounces of flour; stir all together lightly, whip the whites of the eggs very stiff, and stir them into the preparation; have ready a dozen and a half of small paper cases, fill each one three parts full, and fifteen minutes before serving pl
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No. 1351. Fondue au Parmesan et Gruyère.
No. 1351. Fondue au Parmesan et Gruyère.
Put half a pound of butter and three quarters of a pound of flour in a stewpan, mix them well together (without melting the butter) with a wooden spoon, then add rather more than a quart of boiling milk, stir over the fire, boil twenty minutes, then add the yolks of ten eggs (stir in well), a pound of grated Parmesan, and half a pound of grated Gruyère cheese; season with half a teaspoonful of salt, a quarter do. of pepper, and half a saltspoonful of cayenne; if too thick add two or three whole
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No. 1352. Fondue à la Napolitaine.
No. 1352. Fondue à la Napolitaine.
Prepare three fourths of the mixture as in the last, but previous to adding the whites of eggs stir in a quarter of a pound of good macaroni blanched as directed (No. 130) and cut into pieces an inch in length; add the whites, bake, and serve as before....
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No. 1353. Petites Fondues au Pâte d’Italie.
No. 1353. Petites Fondues au Pâte d’Italie.
Blanch a quarter of a pound of any description of Italian paste in boiling water a few minutes, strain it upon a silk sieve until a little dry, put an ounce of butter and a spoonful of flour, mix well together, then add half a pint of boiling milk; stir over the fire until thickish, add your paste, stir it a few minutes longer over the fire, then add a quarter of a pound of Stilton cheese in small lumps, and a quarter of a pound of grated Parmesan; season with a little pepper, salt, and cayenne,
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No. 1354. Fondue (simple method).
No. 1354. Fondue (simple method).
Put two ounces of Gruyère and two ounces of Parmesan cheese (grated) into a basin, with a little salt, pepper, and cayenne, add the yolks of six eggs, with half a pound of butter melted (mix well), whip the whites of the six eggs, stir gently into the other ingredients, fill small paper cases with it, bake about a quarter of an hour in a moderate oven, dress upon a napkin, and serve very hot....
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No. 1355. Petites Fondues (en caisse) au Stilton.
No. 1355. Petites Fondues (en caisse) au Stilton.
Put six ounces of butter and half a pound of flour in a stewpan, rub well together with a wooden spoon, then add a quart of warm milk, stir over the fire a quarter of an hour, then add the yolks of eight eggs, three quarters of a pound of grated Parmesan, and half a pound of Stilton cheese in small dice, season rather highly with pepper, salt, and cayenne, add the white of the eggs whipped very stiff, which stir in lightly; have a dozen and a half of small paper cases, fill each one three parts
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No. 1356. Ramequins.
No. 1356. Ramequins.
Put a gill of water in a stewpan, to which add two ounces of Gruyère and the same quantity of Parmesan cheese (grated), two ounces of butter, a little cayenne pepper, and salt if required, set it upon the fire, and when boiling stir in two or three spoonfuls of flour; keep stirring over the fire until the paste becomes dryish and the bottom of the stewpan quite white, then add three or four eggs by degrees, until forming a paste like pâte à choux (No. 1194), butter a baking-sheet well, and lay t
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No. 1357. Petits Ramequins au feuilletage.
No. 1357. Petits Ramequins au feuilletage.
Make half a pound of paste (No. 1132), which roll very thin, have ready some grated Parmesan and Gruyère cheese mixed, throw half a handful over the paste, which fold in three, roll it out to the same thickness again, cover again with cheese, proceeding thus until you have used the whole of the cheese (half a pound), then cut them into any shapes you like with pastry cutters, set on a wet baking-sheet, egg them over, bake a nice colour in a moderate oven, dress in pyramid upon a napkin on a dish
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No. 1358. Diablotins au Gruyère.
No. 1358. Diablotins au Gruyère.
Put a gill of milk in a stewpan with two ounces of butter, when boiling stir in two spoonfuls of flour, keep stirring over the fire until the bottom of the stewpan is dry, then add four eggs by degrees, half a pound of Gruyère, and half a pound of grated Parmesan cheese; mix well in, season with pepper, salt, and cayenne rather highly, mould the paste into little balls with the forefinger against the side of the stewpan containing it, drop them into very hot lard; fry of a nice light brown, dres
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No. 1359. Croquettes de Macaroni au Fromage.
No. 1359. Croquettes de Macaroni au Fromage.
Put two quarts of water, with a little salt and a small piece of butter into a stewpan, and when boiling add half a pound of macaroni, which boil until tender, drain it upon a sieve, and when cold cut it into pieces a quarter of an inch in length, put them into a stewpan with half a pint of béchamel sauce, a little cayenne pepper, salt, and grated nutmeg; let simmer a few minutes until rather thick, stirring it gently occasionally, then add half a pound of grated Parmesan and Gruyère cheese (or
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No. 1360. Aspic,
No. 1360. Aspic,
Or Savoury Jelly, extracted from the succulence of meat, when well made, is very inviting at any season of the year, especially in the summer, besides being the principal ornament and garniture of those savoury dishes which relieve the monotony of the second course. The tediousness and expense of its preparation in the old-fashioned manner has often been the cause of its being omitted, which has also prevented gourmets from partaking of the second course, but where well served, its delightful fl
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No. 1361. Mayonnaise à la gelée.
No. 1361. Mayonnaise à la gelée.
Put a quarter of a pint of melted aspic upon ice in a stewpan, which keep whisking until becoming a white froth, then add half a pint of salad-oil and six spoonfuls of tarragon vinegar, by degrees, first oil, and then vinegar, continually whisking until it forms a white smooth sauce, to all appearance like a cream; season with half a teaspoonful of salt, a quarter ditto of pepper, and a little sugar, whisk it a little more, and it is ready to serve; it is usually dressed pyramidically over the a
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No. 1362. Mayonnaise à la gelée aux fines herbes.
No. 1362. Mayonnaise à la gelée aux fines herbes.
Proceed precisely as in the last, but adding half a spoonful of fresh chopped parsley, half a one of finely chopped eschalots, and one of finely chopped fresh tarragon and chervil....
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No. 1363. Mayonnaise à la gelée en Ravigote verte.
No. 1363. Mayonnaise à la gelée en Ravigote verte.
Well pound two good handfuls of spinach in a mortar, and put it into a thick cloth over a dish, twist up the cloth as tight as possible, until you have extracted all the liquor, which put into a stewpan, and place over the fire, the moment it boils it will curdle, when pour it upon the back of a silk sieve, when cold take a spoonful of the green from off the sieve, which put into a basin with a good spoonful of chopped tarragon; have ready a good mayonnaise à la gelée (No. 1361), which put into
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No. 1364. Mayonnaise ordinaire.
No. 1364. Mayonnaise ordinaire.
Put the yolks of two fresh eggs in a basin, with the yolk of one hard-boiled one, rub through a hair sieve, add two saltspoonfuls of salt, and one of white pepper, stir round with the right hand with a wooden spoon, holding a bottle of salad-oil in the left, dropping it in by degrees, continually stirring, when becoming a little thickish, add a couple of spoonfuls of common vinegar, by degrees, still keeping it stirred, then more oil, proceeding thus until you have used a pint of oil and four or
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No. 1365. Mayonnaise à la Provençale.
No. 1365. Mayonnaise à la Provençale.
Prepare a sauce as described in the last, quite plain, bruise half a clove of a garlic to a purée, which add to the sauce with twelve chopped olives, two of chopped gherkins, two of capers, and the fillets of a small anchovy cut in fine strips; this sauce may be used for any description of salad. There are many persons who, I am aware, have a great dislike to garlic, but as there are a great many also very fond of it, I have here given it as a bonne bouche ....
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No. 1366. Montpellier Butter.
No. 1366. Montpellier Butter.
Boil six eggs quite hard, when cold take out the yolks, which put into a mortar with four anchovies well washed, two spoonfuls of capers, six gherkins, a little salt and pepper, a spoonful of tarragon and chervil, and one of parsley, pound all well together (adding the yolk of a raw egg) until it forms a stiffish paste; then add by degrees a pint of oil (keep mixing with the pestle), moistening occasionally with vinegar, add a spoonful of the colouring from spinach prepared as (No. 1363), to giv
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No. 1367. Forcemeat for raised pies.
No. 1367. Forcemeat for raised pies.
Take three pounds of lean veal from the leg, which cut into very small dice, with one pound of fat bacon, put the whole into a middling-sized stewpan, with a quarter of a pound of butter, two bay-leaves, two sprigs of thyme, six of parsley, one blade of mace, twelve peppercorns, half an ounce of pepper, and the same of salt, pass it over a sharp fire until the bottom of the stewpan is covered with a white glaze, stirring the whole time; then turn it upon a dish, and when cold chop it very fine,
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No. 1368. Forcemeat of Liver for game pies.
No. 1368. Forcemeat of Liver for game pies.
Procure a very nice calf’s liver, which lay in water a short time to disgorge, then cut it up in small dice, with a pound of lean veal and one of fat bacon, put the whole in a stewpan with a quarter of a pound of butter, an ounce of pepper, the same of salt, rather less than a quarter of an ounce of mixed spice, two bay-leaves, and a little thyme and parsley, pass ten minutes over a sharp fire, keeping it stirred; then lay it upon a dish until cold, when put it into a mortar and pound well, when
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No. 1369. Sponge-cake.
No. 1369. Sponge-cake.
Put one pound of powdered sugar in a good-sized bowl, which stand in a bain marie of hot water; sift one pound of flour upon a sheet of paper, then break twelve eggs into the bowl with the sugar, which whisk rather quickly until they become a little warm and rather thickish, when take the bowl from the bain marie, and continue whisking until nearly or quite cold, when add the chopped rind of a lemon and the flour, which mix lightly with a wooden spoon; have ready your mould or baking-dish lightl
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No. 1370. Savoy Cake in mould.
No. 1370. Savoy Cake in mould.
Have ready a large high mould lightly buttered, (with a soft brush, and clarified butter,) turn the mould up to drain, and when the butter is quite set throw some finely sifted sugar into it; move the mould round until the sugar has adhered to every part, after which turn out the superfluous sugar, tie a band of buttered paper round at the top, and place it in a cool place until the mixture is ready. Place the yolks of fourteen eggs in a basin with one pound of sugar (upon which you have rubbed
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No. 1371. Savoy Biscuits.
No. 1371. Savoy Biscuits.
Have the weight of nine eggs of sugar in a bowl, which put into a bain marie of hot water, weigh the same weight of flour, which sift through a wire sieve upon paper, break the eggs into a bowl, and proceed as directed for sponge-cake; then with a paper funnel or bag, with a tin pipe made for that purpose, lay it out upon papers into biscuits three inches in length, and the thickness of your little finger, sift sugar over, shaking off all that does not adhere to them; place them upon baking-shee
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No. 1372. To clarify Isinglass.
No. 1372. To clarify Isinglass.
Put a quarter of a pound of isinglass in a small stewpan, just cover it with a little clear spring water, and add a piece of lump sugar the size of a walnut, place it upon the fire, shaking the stewpan round occasionally to prevent its sticking to the bottom; when upon the point of simmering add the juice of half a lemon, let simmer about a quarter of an hour, skim and pass it through a fine cloth; if the isinglass is good it will be as clear as crystal, but if it should be a little clouded (whi
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No. 1373. Glace Royale or Iceing.
No. 1373. Glace Royale or Iceing.
Have ready a pound of the best white sugar, which pound well and sift through a silk sieve, put it into a basin with the whites of three fresh eggs, beat well together with a wooden spoon, adding the juice of half a lemon, keep beating well until it becomes very light and hangs in flakes from the spoon (if it should be rather too stiff in mixing, add a little more white of egg, if, on the contrary, too soft, a little more sugar), it is then ready for use where required....
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No. 1374. Chocolate Iceing
No. 1374. Chocolate Iceing
Is made similar to the last, but when finished have ready a piece of the common chocolate, which melt in a stewpan over the fire, keeping it stirred; when quite melted stir some of it in with the iceing until you have obtained the colour required, moistening the iceing with a little more white of egg, and use where directed....
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No. 1375. Sugar in grains
No. 1375. Sugar in grains
Is made by pounding a quantity of sugar in a mortar, and sifting off all the fine through a hair sieve, then again what remains in the sieve put into a rather coarse wire sieve, and that which passes through is what is meant by the above term....
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No. 1376. To colour sugar in grains.
No. 1376. To colour sugar in grains.
Prepare about half a pound of the sugar as in the last, which put upon a baking-sheet; have a spoonful of the essence of spinach prepared as (No. 1244), which stir in with the sugar until every grain is stained, when put them in a warmish place to dry, but not too hot; to colour them red, use a little prepared cochineal or liquid carmine, instead of the spinach, and proceed exactly the same; sugar may be made of other colours by the use of indigo, rouge, saffron, &c.; but not being parti
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No. 1377. Vanilla Sugar.
No. 1377. Vanilla Sugar.
Chop a stick of well-frosted vanilla very small, and put it into a mortar with half a pound of lump sugar, pound the whole well together in a mortar, sift through a hair sieve, and put by in a bottle or jar, corking it up tight, and using where required....
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No. 1378. Lemon Sugar.
No. 1378. Lemon Sugar.
Rub the rind of some fresh lemons upon a large piece of sugar, and as it discolours the part upon which it is rubbed scrape it off with a knife; when you have obtained a sufficient quantity, dry a little in the screen, and bottle for use where required. Orange sugar may be made in the same manner, substituting very red oranges for the lemons....
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No. 1379. To clarify and boil Sugar.
No. 1379. To clarify and boil Sugar.
Break three pounds of fine white sugar, the hardest and closest grained is the best, put it into a sugar-pan with three pints of clear spring water, set over a sharp fire, and when beginning to boil place it at the corner to simmer, and squeeze in the juice of half a lemon, skim well and reduce to two thirds, it is then ready to use for jellies, &c. If not able to obtain the best quality sugar it would be necessary to use white of eggs as an assistance in the clarification, by putting th
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No. 1380. Sucre filé.
No. 1380. Sucre filé.
Having boiled your sugar to the seventh degree, as in the last, oil the handle of a wooden spoon, tie two forks together, the prongs turned outwards, dip them lightly into the sugar, take out and shake them to and fro, the sugar running from them over the spoon forming fine silken threads, proceeding thus until you have as much as you require, take it from the spoon and form it with your hands into whatever may be directed for the garnishing of any dish, not, however, too thick, or it would look
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No. 1381. Vanilla Cream Ice.
No. 1381. Vanilla Cream Ice.
Put the yolks of twelve eggs in a stewpan, with half a pound of sugar, beat well together with a wooden spoon, in another stewpan have a quart of milk and when boiling throw in two sticks of vanilla, draw it from the fire, place on the lid and let remain until partly cold, pour it over the eggs and sugar in the other stewpan, mix well, and place it over the fire (keeping it stirred) until it thickens and adheres to the back of the spoon, when pass it through a tammie into a basin, let remain unt
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No. 1382. Coffee Cream Ice.
No. 1382. Coffee Cream Ice.
Proceed exactly as in the last but omitting the noyeau or maresquino, and making an infusion with coffee as directed (No. 1253) instead of vanilla....
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No. 1383. Chocolate Cream Ice.
No. 1383. Chocolate Cream Ice.
Is made similar to the vanilla cream ice, but omitting the vanilla and liqueur, in the room of which scrape a quarter of a pound of chocolate, place it in a stewpan over the fire and keep stirring until melted, then have ready boiling a quart of milk, which mix with the chocolate by degrees, finish with eggs and sugar, and freeze as before....
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No. 1384. Pineapple Cream Ice.
No. 1384. Pineapple Cream Ice.
Procure a rather small pineapple, take off the rind which reserve, and cut the apple into pieces an inch in length and about the thickness of a quill, place them in a sugar-pan, with half a pound of sugar and half a pint of water, set it upon the fire and reduce to a rather thickish syrup, have ready a pint and a half of milk upon the fire, into which when boiling throw the rind of the pineapple, cover it over and let infuse ten minutes, in another stewpan have the yolks of twelve eggs, to which
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No. 1385. Lemon Cream Ice.
No. 1385. Lemon Cream Ice.
Take the rind from six lemons as thin as possible and free from pith, squeeze the juice of the lemons into a sugar-pan, with half a pound of sugar and half a pint of water, place it upon the fire and reduce until rather a thickish syrup, have a pint and a half of milk upon the fire into which when boiling throw the rind of the lemons, cover over and let remain until half cold, in another stewpan have the yolks of twelve eggs, (to which you have added an ounce of sugar), with which mix the milk b
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No. 1386. Orange Cream Ice.
No. 1386. Orange Cream Ice.
Proceed precisely as in the last, but using the juice and rind of ten oranges instead of lemons as there directed....
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No. 1387. Apricot Cream Ice.
No. 1387. Apricot Cream Ice.
Procure a dozen and a half of fine ripe apricots, which cut in halves, take out the stones, which break, extracting the kernels, which blanch in very hot water and skin, then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water, let them boil until almost forming a marmalade, when put them by in a basin, have the yolks of twelve eggs in a stewpan, with which mix by degrees a pint and a half of milk, set over the fire, keeping it stirred until thick
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No. 1388. Strawberry Cream Ice.
No. 1388. Strawberry Cream Ice.
Procure about two pounds of fine ripe strawberries, which pick and rub through a hair sieve with a wooden spoon, obtaining all the juice and pulp of the strawberries, with which mix half a pound of powdered sugar and put it by in a basin, in a stewpan have the yolks of twelve eggs, with which mix by degrees a pint and a half of milk, stir over the fire until it becomes thickish, adhering to the back of the spoon, when pass it through a tammie, and when cold add the juice from the strawberries an
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No. 1389. Apple Marmalade.
No. 1389. Apple Marmalade.
Peel and cut thirty apples in slices, taking out the cores, and if for preserving to every pound of fruit put three quarters of a pound of broken sugar, (but if for immediate use half a pound would be quite sufficient,) place the whole into a large preserving-pan, with half a spoonful of powdered cinnamon and the rind of a lemon chopped very fine, set the pan over a sharp fire, stirring it occasionally until boiling, when keep stirring until becoming rather thick, it is then done; if for immedia
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No. 1390. Apricot Marmalade.
No. 1390. Apricot Marmalade.
Stone about eight pounds of ripe fleshy apricots, break the stones, and blanch and skin the kernels, which with the apricots put into a preserving-pan, add six pounds of sugar and place it over a sharp fire, stirring occasionally until boiling, when keep stirring until becoming rather thick, take it off, put it in jars, and when cold tie paper over, and put by until ready for use....
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No. 1391. Quince Marmalade.
No. 1391. Quince Marmalade.
Procure a sieve of fine ripe quinces, which peel and cut in four, taking out the cores, place them in a large preserving-pan and cover with cold water; set upon the fire, and when boiling and tender to the touch, place them in a large sieve to drain one hour, pass them through a tammie, then have ready a corresponding weight of sugar boiled to the sixth degree (No. 1379) in the preserving-pan, to which add the purée of quinces, keep stirring over the fire till forming thin sheets, drop a little
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No. 1392. Apricot Marmalade (transparent).
No. 1392. Apricot Marmalade (transparent).
Procure a quantity of very ripe apricots, each of which cut into four or six pieces, break the stones and blanch the kernels, put the apricots in a preserving-pan with a small quantity of water, boil them until quite tender, when pass them through a sieve; to every pound of fruit have three quarters of a pound of sugar (in a preserving-pan) boiled to the sixth degree (No. 1379), add the apricots with their kernels, and keep stirring over the fire until forming thin transparent sheets, try when d
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No. 1393. Cherry Marmalade.
No. 1393. Cherry Marmalade.
Procure a sieve of bright Kentish cherries, pull out the stalks and stones, and put the fruit in a preserving-pan, place over the fire, keeping it stirred until reduced to two thirds, have in another preserving-pan, to every pound of fruit, half a pound of sugar boiled to the sixth degree (No. 1379), into which pour the fruit when boiling hot, let reduce, keep stirring until you can just see the bottom of the pan, when take it from the fire, and fill your jars as before. A plainer way is to take
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No. 1394. Strawberry Marmalade.
No. 1394. Strawberry Marmalade.
Pick twelve pounds of very red ripe strawberries, which put into a preserving-pan with ten pounds of sugar (broken into smallish pieces), place over a sharp fire, keep continually stirring, boiling it until the surface is covered with clearish bubbles, try a little upon a cover, if it sets, fill the jars as before....
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No. 1395. Raspberry Marmalade.
No. 1395. Raspberry Marmalade.
Pick twelve pounds of raspberries and pass them through a fine sieve to extract the seeds, boil as many pounds of sugar as you had pounds of fruit to the sixth degree (No. 1379), when add the pulp of the fruit, keep stirring over the fire, reducing it until you can just see the bottom of the pan, take it from the fire, and put it into jars as before....
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No. 1396. Apple Jelly.
No. 1396. Apple Jelly.
Cut six dozen of sound rennet apples in quarters, take out all the pips, put them into a sugar-pan, just cover them with cold water, and place over the fire, let boil until the apples become quite pulpy, when drain them upon a sieve, catching the liquor in a basin, which afterwards pass through a new and very clean jelly-bag; to every pint of liquor have one pound of sugar, which boil to the sixth degree as directed (No. 1379), when, whilst hot, mix in the liquor from the apple with a very clean
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No. 1397. Quince Jelly.
No. 1397. Quince Jelly.
Proceed exactly as directed in the last, but using quinces instead of apples....
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No. 1398. Currant and Raspberry Jelly.
No. 1398. Currant and Raspberry Jelly.
Put half a sieve of fine red currants in a large stewpan with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes, pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry, pass the juice whilst hot through a clean jelly-bag, have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly. Sh
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No. 1399. Currant Jelly
No. 1399. Currant Jelly
Is made precisely as in the last, omitting the raspberries, the difference being in the use; the last being adapted for the garnishing of pastry, and this to use for sauces, or to serve with hares, venison, or any other meat, where required. A more simple method of making currant jelly is to rub the fruit through a sieve, and afterwards squeeze it through a fine linen cloth, put it into a preserving-pan with to every pint of juice, three quarters of a pound of white sugar; place over a sharp fir
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No. 1400. To preserve Tomatas.
No. 1400. To preserve Tomatas.
Procure six half sieves of fine red ripe tomatas, pull out the stalks, squeeze out the seeds, and throw the tomatas into a middling-sized stock-pot or large stewpan, add two carrots (cut in thin slices), ten onions (do.), a head of celery, ten sprigs of thyme, ten do. of parsley, six bay-leaves, six cloves of garlic, four blades of mace, ten cloves, ten peppercorns, and a handful of salt; place upon the fire, move them occasionally from the bottom, and let boil three quarters of an hour; then li
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SERVICE PAGODATIQUE.
SERVICE PAGODATIQUE.
M Y new pagodatique dishes, which have been pronounced by persons of taste who have seen them (and more so by those who have partaken of their contents) to be most novel, useful, and elegant, a service of them forming quite a new coup d’œil, and giving the greatest variation to small récherché dinners. Having invented them only last year, and having then this work in progress, caused me to refrain from giving them any great publicity previous to this publication; and the only service ever used w
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DINER LUCULLUSIAN À LA SAMPAYO.
DINER LUCULLUSIAN À LA SAMPAYO.
I BEG to present to my Readers a copy of the Bill-of-fare of the most recherché dinner I ever dressed, which the liberality and epicurean taste of the gentleman who gave it, to a select party of connoiseurs, enabled me to procure; he wishing me to get him a first-rate dinner, and spare no expense in procuring the most novel, luxurious, and rare edibles to be obtained at this extravagant season of the year; I, therefore, much to his satisfaction, placed before him and his guests the following: (s
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DIALOGUE CULINAIRE
DIALOGUE CULINAIRE
Entre Lord M. H. et A. Soyer. S. Vous avez parfaitement raison, Mylord; le titre de gourmet n’appartient qu’à celui qui mange avec art, avec science, avec ordre, et même avec beaucoup d’ordre. Lord M. Le gourmand n’est jamais gourmet; l’un mange sans déguster, l’autre déguste en mangeant. S. L’homme fier et hautain, Mylord, s’occupe de son diner par besoin; l’homme du monde, épicure profond, s’en occupe avec plaisir. Lord M. Il est certain que l’on ne saurait donner trop d’attention à la rigide
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INTRODUCTION.
INTRODUCTION.
T HE unexpected success my new plan has met with for the building of kitchens since the opening of the Reform Club, induced me a few years ago to publish a sectional plan of it on a large scale, which I am happy to say was very successful, and met with the approbation of all scientific men, and of the higher classes of society, having received instructions since that time to contrive and arrange numerous noblemen’s and gentlemen’s kitchens, by adapting many of my new and simple discoveries to an
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REFERENCE TO THE PLAN OF THE KITCHEN DEPARTMENT OF THE REFORM CLUB.
REFERENCE TO THE PLAN OF THE KITCHEN DEPARTMENT OF THE REFORM CLUB.
A. La Boucherie, in which all Joints are trimmed for cooking. B. The Meat and Game Larder. 1. Table for provisions which are ready for dressing. 2. Slate dresser, with ice drawers and pickling tubs underneath. 3. Slate well for soaking hams. 4. Slate dresser, similar to the preceding, but larger. 5. Vegetable boxes. 6. Slab for opening oysters. *** The frame for hanging meat, game, &c. is suspended from the ceiling. C. The Cold Meat and Sauce Larder. 1. Th
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(A.) LA BOUCHERIE.
(A.) LA BOUCHERIE.
This essential part of the kitchen department is complete in its several arrangements, and one cannot help noticing that in spite of the moderate size of this room everything is contrived with the utmost convenience, perfect ventilation, and with due economy. As this small space is fully adequate to the general wants of this large kitchen, it must, therefore, be equally good for one of smaller dimensions. My object not being to fix the size of all private boucheries according to this, it therefo
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(B.) PRINCIPAL LARDER FOR MEAT AND GAME.
(B.) PRINCIPAL LARDER FOR MEAT AND GAME.
The gastronomic variety generally collected in this sanctuary of taste requires the utmost care and cleanliness, the joints prepared for the day arranged with symmetry and taste, so as to present to the eye the finest sides, the same respecting the dressed meat dishes and cold poultry, which should always be trimmed and garnished with fresh parsley, ready to be served up at a moment’s notice. A good ventilation, being of the utmost importance, should be particularly attended to. The following di
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MY KITCHEN AT HOME.
MY KITCHEN AT HOME.
Do not fancy, gentle reader, under this title to see a wonder of the age, as regards grandeur and magnitude; but for comfort and convenience you will find a correct miniature of the kitchen, the plan of which I have just described, the room being only large enough for one or two persons to work in instead of fourteen, and intended to supply parties of from eight to ten instead of a hundred and above; whether of great or little importance, everything, more or less, has its share of merit when wel
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THE KITCHEN.
THE KITCHEN.
A. The kitchen-grate, for roasting, constructed with perpendicular bars, about two feet in height, and backed with Welsh lumps. The opening of the grate has a slide, working up and down, to regulate the draught. B. A boiler behind the grate, from which a constant supply of hot water is obtained. C. The smoke-jack. D. The screen and plate-warmer. E. The dripping-pan. F. The ash-pit, having an air drain attached, communicating with an air brick at the exterior, to increase the draught required to
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THE LARDER.
THE LARDER.
A. A dresser with drawers beneath, to deposit sauces and cold meat. B. Flour box. C. Narrow upright closet for preserves and spice jars. D. Marble sub for pastry, with ice drawers, and pickle drawers beneath. E. Mortar. F. Safe for cooked meat. G. Rail hung from the ceiling to hang up meat and game. H. Boxes of different sizes in two tiers; they are made of slate with wooden moveable fronts, and are for vegetables. I. Iron rail above, for moulds and spices. K. Potatoes. PLAN OF MY KITCHEN AT HOM
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THE BACHELOR’S KITCHEN.
THE BACHELOR’S KITCHEN.
A. The grate, with upright bars about eighteen inches in height, and Welsh lumps at the back. Near the bottom of the grate are small openings to assist the draught, which communicate with an air drain from the exterior. The openings can be regulated by slides. B. The boiler. C. Reservoir to supply boiler, the pipe from which has a ball-cock. D. The oven. E. The hot closet. Below this is a tap to procure hot water from the boiler. F. The screen and plate-warmer. G. The dripping-pan. H. The smoke-
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THE COTTAGE KITCHEN.
THE COTTAGE KITCHEN.
A. The grate, as before. B. The boiler. C. Reservoir to supply boiler. D. Oven. E. The screen. This is a simple wooden rail covered with tin, and can be used as a clothes-horse. F. Swing bracket, to support a pan. G. Bracket for roasting, and gridiron, before described. H. Ash-pit, and air drain communicating with the exterior. I. The sink, with taps for hot and cold water. The coal-box may be placed underneath. K. Plate-rack. L. Water-butt. M. The dresser, with drawers and slide boards. N. Plac
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MADE DISHES THAT CAN BE EASILY PREPARED AT A MODERATE EXPENSE IN MY KITCHEN AT HOME.
MADE DISHES THAT CAN BE EASILY PREPARED AT A MODERATE EXPENSE IN MY KITCHEN AT HOME.
Preaching economy which has been practised from age to age in all domestic works is not here my intention, as my readers must quickly perceive that the simplicity of my receipts excludes the seal of extravagance, having simplified even dishes of some importance, which daily give and have given the greatest satisfaction at the Reform Club. The regular courses of a cuisine bourgeoise, or domestic cookery, will be found extremely easy to execute in my Kitchen at Home, and numbers of them done to pe
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SIMPLE HORS-D’ŒUVRES.
SIMPLE HORS-D’ŒUVRES.
No. 92. Rissoles of Oysters. Prepare two dozen of blanched oysters as directed for escaloped oysters, but cutting each oyster into six pieces, turn it out upon a dish, where leave it until quite cold; then have the trimmings of some puff paste, [25] which roll very thin; put some of the oysters upon it in pieces the size of a walnut, fold them over with the paste, which cut out with a round cutter, giving each the shape of a turnover, egg with a paste brush, and throw them into bread-crumbs, cov
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REMOVES SIMPLIFIED.
REMOVES SIMPLIFIED.
No. 96. Stewed Rump of Beef. Choose a small rump of beef, cut it away from the bone, cut about twenty long pieces of fat bacon, which run through the flesh in a slanting direction, then chop up the bone, place it at the bottom of a large stewpan, with six cloves, three onions, one carrot, a turnip, head of celery, a leek, and a bunch of parsley, thyme, and bay-leaf, then lay in the rump (previously tying it up with string), which just cover with water, add a good handful of salt and two burnt on
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SIMPLIFIED ENTRÉES.
SIMPLIFIED ENTRÉES.
The word entrée is a French culinary term (universally known by the nobility and gentry of Europe), signifying a corner, or made dish, in which sauce is introduced, the importance of which is known in the kitchens of the wealthy as forming the size and magnitude of a dinner. Being considered as the principal dish upon which it is intended to dine well, the wealthy epicure orders his cook to prepare a dinner of four, six, or eight entrées, thus making a criterion for the second course, which, in
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ECONOMICAL MADE DISHES.
ECONOMICAL MADE DISHES.
No. 147. Fillet of Beef or a small rump steak is very excellent dressed in the following new way: Procure a piece of fillet of beef, weighing from three to four pounds, which can be purchased in any butcher’s shop, being the under part of the rump; trim it a little, taking off part of the skin, leaving a piece of fat half an inch in thickness upon each side, cut it crosswise in slices a quarter of an inch in thickness, making about six pieces, beat lightly, giving them a roundish shape; place th
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MADE DISHES FROM POULTRY.
MADE DISHES FROM POULTRY.
No. 183. Blanquettes of Turkey. With the remains of a roasted or boiled turkey you may make a very nice blanquette, cutting the meat into small thin slices, chop up the bones, and put them into a stewpan with an onion, half a blade of mace, and a very little lean ham or bacon, just cover with water, boil twenty minutes, and with the stock make a white sauce as directed (No. 7, Kitchen of the Wealthy), put the slices into a stewpan, just cover with a little of the sauce, add a little white pepper
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MEAT PIES AND PUDDINGS.
MEAT PIES AND PUDDINGS.
No. 226. Rump Steak Pie. Procure two pounds of rump-steak, which cut into thinnish slices, season well with pepper and salt, dip each piece into flour, and lay them in a small pie-dish, finishing the top in form of a dome; add a wineglassful of water, and cover with three quarters of a pound of half puff paste (page 480), egg over with a paste-brush, and bake rather better than an hour in a moderate oven; serve either hot or cold. No. 227. Mutton Pie. Procure the chumps from three loins of mutto
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SECOND COURSE, KITCHEN AT HOME.
SECOND COURSE, KITCHEN AT HOME.
For the roasts, second course, in my Kitchen at Home, I must refer my readers to that series in the other department of this work, as it is impossible to explain them more simply; so also for the various methods of dressing vegetables (there so fully explained), from the most expensive to the most simple; and, to avoid repetition, pass over those two series in the second course, and commence a short series of simplified second-course dishes, with a few plain salads. No. 230. Salad of Cold Meat.
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JELLIES OF LIQUEURS AND SPIRITS.
JELLIES OF LIQUEURS AND SPIRITS.
No. 241. Maresquino Jelly. Have, if any, a quart of rather firm calf’s foot jelly, to which add, when melted, six liqueur-glassfuls of maresquino, and two of brandy, pour in your mould, which set upon ice until firm and ready for use, when turn out of your mould, as before, and serve. If no calf’s foot jelly, isinglass must be used instead, by dissolving an ounce and a half of isinglass, and adding it to a syrup made with the juice of two lemons, half a pound of sugar, and a pint or water, pass
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BOHEMIAN JELLY CREAMS.
BOHEMIAN JELLY CREAMS.
No. 245. Strawberry. Pick and pass through a fine sieve a pottle of very fresh strawberries, to which add the juice of a lemon, six ounces of powdered sugar, and an ounce and a half of dissolved isinglass (or sufficient calf’s foot jelly to set it), put the above ingredients into a bowl, which set upon ice, keeping its contents stirred until upon the point of setting, when stir in three parts of a pint of cream, previously whipped; fill your mould, and proceed as before. For cherries, raspberrie
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TO MAKE COFFEE IN AN ECONOMICAL MANNER.
TO MAKE COFFEE IN AN ECONOMICAL MANNER.
A FTER constant supplications to my ménagère, I have obtained at last a valuable receipt of the method of making my coffee at home, which I must say she may well be proud of, having been continually complimented by my guests on account of its excellence. It was only by touching her vanity, and assuring her that it was not to oblige me but the public at large, that she permitted me to give it publicity, on the condition, however, that her name be appended. “Buy your coffee not over-burnt; grind i
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THE FOLLOWING IS A CORRECT COPY OF A MONSTER BILL OF FARE FROM A PAPER FOUND IN THE TOWER OF LONDON.
THE FOLLOWING IS A CORRECT COPY OF A MONSTER BILL OF FARE FROM A PAPER FOUND IN THE TOWER OF LONDON.
George Nevil, brother to the great Earl of Warwick, at his instalment into the Archbishopric of York, in the year 1470, made a feast for the Nobility, Gentry, and Clergy, wherein he spent At the feast the Earl of Warwick was Steward, the Earl of Bedford Treasurer, the Lord Hastings Comptroller, with many noble offers: Servitors 1000, Cooks 62, Kitcheners and Scullions 515. For description of the above, read the introduction of French Pot-au-feu, page 649....
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NEW PAGODATIQUE ENTRÉE DISH. A LA SOYER.[28]
NEW PAGODATIQUE ENTRÉE DISH. A LA SOYER.[28]
T HE union which has been forced between the “Children of the Son” and those of proud Albion has thrown some beneficial rays upon our European domains and costumes, and if they have not improved our manners and habits, they have at all events changed them. It is true that we had, previously to this, reaped marvellous things from the “Celestial Empire;” but the English nation, always eager for novelty, could not be contented with their ( Ombres Chinoises ) Chinese shadows, but must possess them i
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THE CELESTIAL AND TERRESTRIAL CREAM OF GREAT BRITAIN.
THE CELESTIAL AND TERRESTRIAL CREAM OF GREAT BRITAIN.
Procure, if possible, the antique Vase of the Roman Capitol; the Cup of Hebe; the Strength of Hercules; and the Power of Jupiter; Then proceed as follows : Have ready the chaste Vase (on the glittering rim of which three doves are resting in peace), and in it deposit a smile from the Duchess of Sutherland, from which Terrestrial Déesse it will be most graceful; then add a Lesson from the Duchess of Northumberland; the Happy Remembrance of Lady Byron; an Invitation from the Marchioness of Exeter;
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MISCELLANEOUS.
MISCELLANEOUS.
SOYER’S SAUCE. DIRECTIONS FOR USE. For any kind of Cold Meat, Game, and Poultry. —Use it in moderation, as it is. For Mutton, Lamb, Pork, and Steaks. —When properly broiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish with a fork several times, then you will have a most exquisite gravy. Plain way for Hot Made-dishes. —In any sort of Hash it is a very great improvement.—For Made-dishes or Entrées, put four tablespoonfuls of Brown
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INTRODUCTION TO HER PORTRAIT, AND BIOGRAPHY.
INTRODUCTION TO HER PORTRAIT, AND BIOGRAPHY.
A general, indeed almost universal, interest has been evinced for the loss of the late Madame Soyer, by reason of her celebrity as an artist, whose close adherence to nature procured for her in France (from her pictures which were exhibited in the Louvre in Paris) the famed name of the English Murillo. Her paintings evinced a great partiality for the same subject, and a like boldness of effect and sentiment were introduced in all her compositions, though never having copied or tried to imitate t
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BIOGRAPHY.
BIOGRAPHY.
“ August 29. Died in London, in her 29th year, Emma, the wife of M. Soyer, of the Reform Club House, Pall Mall. “Madame Soyer (formerly Emma Jones) was born in London in 1813. Her father died when she was only four years of age, and left her to the care of a fond mother, who sacrificed the prospect of an increasing fortune to devote her time entirely to the education of her child, who showed great inclination for study. The usual instructions were received with success, the French and Italian la
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MEMORIAL TO THE LATE MADAME SOYER, THE CELEBRATED ARTIST.
MEMORIAL TO THE LATE MADAME SOYER, THE CELEBRATED ARTIST.
“The inauguration of a splendid monument, erected to the memory of Madame Soyer, whose name is so intimately connected with the genius of art, took place on Sunday, before a numerous and distinguished party, at Kensal Green Cemetery. The design, which is quite new, is by M. Soyer, her husband, and reflects the greatest credit upon that gentleman, who is so well known from his position at the Reform Club. It consists of a pedestal, about twelve feet in height, surmounted by a colossal figure of F
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EXTRACTS FROM THE PRESS.
EXTRACTS FROM THE PRESS.
“L’Angleterre sera vengée par une femme de l’échec dont Messieurs Foggo sont tombés les victimes. Madame Soyer de Londres nous a envoyé deux morceaux exquis; si nous pouvions disposer d’une couronne au plus digne, c’est assurément à elle que nous rendrions cet hommage; ne pouvant pas présenter de lauriers, donnons lui la première place dans nos colonnes: pour la correction du dessin, la vigueur, le modèle et la pureté du coloris, ce sont là les qualités qui seraient enviées par les plus habiles
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KITCHEN OF THE REFORM CLUB.
KITCHEN OF THE REFORM CLUB.
“We copy the following, by the Vicountess de Malleville, from the last number of the Courrier de l’Europe . Without subscribing to the justice of all the writer’s remarks, we think, as the opinion of an intelligent foreigner, that the article will be read with some interest. “‘We now quit the upper regions and follow the secretary of the club, and the politest and most obliging cicerone in the world. Theatrically speaking, we have as yet only seen the stage and its sumptuous decorations from the
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