Larger Cookery Book Of Extra Recipes | by Mrs A. B. Marshall

I have embodied in this book my newest inventions in sauces, savouries, entrees, sweets, etc. The division of the work into chapters on various branches is handy for reference, but in most chapters there will he found dishes which could with equal reason have been included in one of the other chapters. In most cases, therefore, I have added at the end of the recipes instructions for serving.

Title	Larger Cookery Book Of Extra Recipes
Author	Mrs A. B. Marshall
Publisher	Marshall's School Of Cookery
Year	1891
Copyright	1891, Marshall's School Of Cookery
Amazon	Mrs A.B. Marshall's Larger cookery book of extra recipes: With two hundred and eighty-four illustrations

Mrs A. B. Marshall's Larger Cookery Book Of Extra Recipes

Dedicated By Permission B.R.H. Princess Christian With Two Hundred And Eighty-Four Illustrations London.

Marshall's School Of Cookery 30 & 32 Mortimer Street, W.

And Simpkin, Marshall, Hamilton, Kent & Co. Ltd.

Stationers'-Hall Court, E.C.

Printed By Spottiswoode And Co., New-Street Square London.

Preface: In the Preface to my previous work (referred to throughout this book as Volume I.) 1 mentioned the- solicitations of my pupils as my reason for publishing it. The success which has attended the public...

Chapter I. Sauces. Hot Sauces: Ambassade Sauce Sauce A' L' Ambassade Chop up the bones from a whiting, sole, or any other white fish, put them in a stew-pan with one large or two small onions, a bunch of herbs, a few peppercorns a...

Sauces. Hot Sauces. Part 2: Capsicum Sauce - Sauce Piment Put into a stewpan two tablespoonfuls of French vinegar, one ounce of glaze, two and a half gills of good Brown sauce, two sliced tomatoes, a pinch of coralline pepper, ...

Sauces. Hot Sauces. Part 3: Claudine Sauce - Sauce Claudine Take a gill and a half of Brown sauce (vol. i.), two table-spoonfuls of French capers, a pinch of chopped raw parsley, the puree of four Christiania anchovies, a teasp...

Sauces. Hot Sauces. Part 4: Cream Sauce With Fine Herbs Creme Sauce Aux Fines Herbes Take four raw yolks of eggs, four large tablespoonfuls of cream; put it into a stewpan with one tablespoonful of thin Bechamel sauce (vol. i.)...

Sauces. Hot Sauces. Part 5: Geneva Sauce - Sauce Geneve Put into a stewpan two ounces of butter and an ounce and a half of fine flour, and fry these together till a nice golden colour; then mix it with two gills of very good-fl...

Sauces. Hot Sauces. Part 6: Imperial Sauce Sauce Imperiale Take the cleansed hours of the birds, and put them into a stewpan with a quarter of a pint of liquor from a braise that has been freed from fat, a wineglass of port win...

Sauces. Hot Sauces. Part 7: Magenta Sauce Sauce Magenta Take the bones and skin from any birds, chop them up and put them into a buttered saute pan with two or three fresh mushrooms, two-sliced tomatoes, a bunch of herbs (such ...

Sauces. Hot Sauces. Part 8: Monico Sauce Sauce Monico Chop up the bone and head from a sole and put it in a stewpan with enough cold water to cover them; add a wineglassful of white wine and a wineglass of sherry, one sliced on...

Sauces. Hot Sauces. Part 9: Brown Mushroom Sauce - Sauce Aux Champignons Take three-quarters of a pint of thick Brown sauce (vol. i.), one ounce of glaze, two wineglasses of sherry, and a handful of fresh mushrooms that have fi...

Sauces. Hot Sauces. Part 10: Napoleon Sauce Sauce Napoleon Take the liquor from the braising of meat, free it from fat and mix with it the liquor from a tin of button mushrooms and half a pint of champagne; stir it on to two oun...

Sauces. Hot Sauces. Part 11: Raguse Sauce Sauce Raguse Take the bones from raw hare, chop them up finely and put them into a stewpan with two or three green capsicums, a bunch of herbs (basil, marjoram, bay leaf, thyme and parsl...

Sauces. Hot Sauces. Part 12: Richelieu Sauce Sauce Richelieu Put into a stewpan an ounce and a half of butter and the same of fine flour, and fry together without browning, then mix with three-quarters of a pint of liquor from s...

Sauces. Hot Sauces. Part 13: Wellington Sauce Sauce Wellington Slice one or two peeled onions and put them in a stewpan with an ounce of butter, fry them till a nice golden colour, then add a table-spoonful of French vinegar, tw...

Cold Sauces: Albany Sauce Sauce Albany Take six Christiania anchovies, free them from bone, and rub them through a hair sieve; mix with a quarter of a pint of thick Mayonnaise sauce (see vol. i.), a tablespoonful...

Hot Sweet Sauces: Albert Sauce - Sauce Albert Put into a stewpan one wineglassful of brandy, the strained juice of two lemons, half a pint of water, as much ground ginger as will cover a threepenny piece, a wineglassf...

Cold Sweet Sauces: Brandy Cream - Creme Cognac Take one pint of double cream, sweeten it with an ounce of castor sugar, add the finely chopped peel of a lemon, a teaspoonful of vanilla essence and the strained juice of...

Chapter II. Hors d'Oeuvres And Savouries: Anchovies A La Colmar - Anchois A La Colmar Take some of the prepared Christiania anchovies, curl each one up, and place it on a little round crouton of fried bread, garnished with hard-boiled white ...

Hors d'Oeuvres And Savouries. Part 2: Appetit Sild A La Burlington Appetit Sild A La Burlington Take some Kruger's appetit sild, lay them on a plate, season them with salad oil, some finely chopped red pickled cabbage and French gherkin,...

Hors d'Oeuvres And Savouries. Part 3: Little Cases A La Strasbourg Petites Cassolettes D La Strasbourg Prepare about two ounces of savoury short paste (vol. i. page 39), and with it very thinly line some little boat-shaped moulds; in eac...

Hors d'Oeuvres And Savouries. Part 4: Caviar With. Herbs Caviar Aux Herbes Take some Astrakan caviar, put it on little croutons of fried bread that are thickly buttered, put a few drops of strained lemon juice on it, a tiny dust of coral...

Hors d'Oeuvres And Savouries. Part 5: Cheese Fleur In Surprise Flew Au Fromage En Surprise Lightly butter a fleur ring and place it on a buttered paper on a buttered baking-tin, line it entirely with Cheese paste (see recipe), about a qu...

Hors d'Oeuvres And Savouries. Part 6: Creams A La Marmotte Cremes A La Marmotte Take half a pint of fresh-picked shrimps, eight appetit sild, a tea-spoonful of anchovy essence, a dust of Marshall's Coralline Pepper, a teaspoonful of Fren...

Hors d'Oeuvres And Savouries. Part 7: Little Creams A La Torento Petites Cremes A La Torento Mix half a pint of cool liquid aspic jelly with six ounces of grated Parmesan cheese, a good pinch of Marshall's Coralline Pepper, a pinch of sa...

Hors d'Oeuvres And Savouries. Part 8: Croutes A La Nannette Croutes A La Nannette Take some stale bread, and cut from it some fancy croutons, and fry these in boiling oil till a pretty golden colour, then take them from the oil, and when...

Hors d'Oeuvres And Savouries. Part 9: Fillets Of Herring En Couronne Filets De Hareng En Couronne Prepare some Anchovy biscuit paste (vol. i.); roll it out about a quarter of an inch thick, and with it line a round fleur ring that has be...

Hors d'Oeuvres And Savouries. Part 10: Marinaded Herrings A La Ravigote Harengs Marines D La Ravigote Take some Kruger's marinaded fillets of herrings and stamp them out with a plain round cutter about an inch and a quarter in diameter; p...

Hors d'Oeuvres And Savouries. Part 11: Herring Roes In Little Cases Laitance De Harengs En Petites Caisses Cut some nice crisp well-washed celery into Julienne shreds, dry them and mix them with a little finely chopped eschalot, tarragon ...

Hors d'Oeuvres And Savouries. Part 12: Various Hors D'ceuvres In Little Cases Hors D'ceuvres Varies En Petites Caisses Have some little square paper cases, and put in each about one table-spoonful of finely shredded crisp celery and cucum...

Hors d'Oeuvres And Savouries. Part 13: Brown Chaudfroid Sauce For Lobster A La Boulevard Take two tablespoonfuls of Brown sauce (vol. i.), three sheets of Marshall's Gelatine, one and a half gills of aspic jelly, half an ounce of glaze, r...

Hors d'Oeuvres And Savouries. Part 14: Olives A La Heine Olives A La Reine Take some little boat-shaped tins, and thinly line them with Anchovy biscuit paste (vol. i.); trim the edges of the paste evenly, well prick the bottoms to prevent...

Hors d'Oeuvres And Savouries. Part 15: Little Pies A La Berlin - Petits Pates A La Berlin Prepare some little puff paste cases (vol. i. page 155). When baked remove the centre paste entirely, and brush the inside of the case over with a l...

Hors d'Oeuvres And Savouries. Part 16: Tomatoes A La Reginald Tomotes A La Reginald Cut some ripe tomatoes into slices about half an inch thick, place on each slice two or three very finely-cut rings of raw onion, season them with a littl...

Chapter III. Soups. I. Clear Soups: Soup A L'alexandra Consomme A L'alexandra Prepare a Clear soup (vol. i.), allowing about half a pint for each person, and garnish it as follows: Take a breast of cooked chicken or a fillet of cooked ...

Soups. I. Clear Soups. Part 2: Veal Soup A La Bourgeoise Consomme De Veau A La Bourgeoise Prepare some good-flavoured veal stock as below, and when it is clarified and ready to serve make it perfectly boiling and garnish it with l...

Soups. I. Clear Soups. Part 3: Marmite Soup Petite Marmite Pick, cleanse, and truss a nice fowl as for boiling and put it into the Marmite pot with two or three pounds of fresh veal, rabbit, or other nice meat bones, and the clean...

II. Thick Soups: Soup A L'andalouse Potage A L'andalouse Take one pint of good Soubise sauce (vol. i.), one pint of tomato-pulp, eight ounces of raw whiting or fresh haddock freed from bone and skin, twelve raw sauce...

II. Thick Soups. Part 2: Bisque A La Mancelle Bisque D La Mancelle Take a large cooked crab (or a large tin of prepared prawns) and half a pint of picked shrimps, remove the meat from the crab, and pound it till smooth with ...

II. Thick Soups. Part 3: Cabbage And Partridge Soup Puree De Choux Au Perdreau Trim a nice sound cabbage and split it into quarters; put it in a pan to blanch with enough cold water to cover it, add a pinch of salt, let it c...

II. Thick Soups. Part 4: Puree Of Chicken A La Napolitaine Puree De Poulet A La Napolitaine Pound in a mortar one pound of cooked chicken, which is freed from skin. Pound separately half a pound of Valentia almonds, which ha...

II. Thick Soups. Part 5: Cream A La Dauphine Creme A La Dauphine Put into a clean stewpan four peeled and sliced onions, two ounces-of good butter, a quarter-ounce of Marshall's Coralline Pepper, and a bunch of fresh green m...

II. Thick Soups. Part 6: Cream A La St. Louis Creme A La St. Louis Cut into very thin slices two cleansed leeks, six peeled onions, six cleansed Jerusalem artichokes, three peeled turnips, four large peeled potatoes, and two...

II. Thick Soups. Part 7: Friar Tuck Soup Potage A La Friar Tuck Take two or three quarts of good-flavoured white stock in which veal, rabbit, or chicken has been boiled, allowing rather better than a quarter of a pint to eac...

II. Thick Soups. Part 8: Holstein Soup Potage A La Holstein Put into a stewpan two large cleansed leeks cut up into dice shapes, two ounces of good butter, three onions, a bunch of herbs, a pinch of mignonette pepper, a stic...

II. Thick Soups. Part 9: Green Pea Soup Puree De Petits Pols Put a pint and a half of shelled peas in about two quarts of cold water with a dessertspoonful of salt and a piece of soda the size of a pea; just let these come t...

II. Thick Soups. Part 10: Rockaway Soup - Potage A La Rockaway Take four well-washed and dried fresh lettuces and cut them into very fine shreds; put these into a stewpan with two ounces of butter, a bunch of herbs, four peel...

II. Thick Soups. Part 11: Thick Victoria Soup - Puree A La Victoria Put two ounces of butter in a stewpan with two or three sliced onions, a little bunch of herbs such as thyme, parsley, bayleaf, and ten or twelve good-sized ...

Chapter IV. Dressed Fish And Fish Entrees: See also Chapters V. VI. VII. Codfish With Black Butter Cabillaud Au Beurre Noir Take a slice of codfish with a portion of the liver attached, if possible; put it in salt and cold water for about ...

Dressed Fish And Fish Entrees. Part 2: Dressed Crab - Crabe Dresse Put a fresh crab into a stewpan and boil it in slightly salted water for thirty to forty minutes according to the size of the fish; when cooked take it up and set it aside...

Dressed Fish And Fish Entrees. Part 3: Crab Puree Remove the bones from a small freshly cooked crab and with a fork take all the meat out of it, put this into a basin and mix with it a dust of Marshall's Coralline Pepper, a saltspoonful o...

Dressed Fish And Fish Entrees. Part 4: Farce For Eel A La Dieppe Pound four ounces of raw plaice or any white fish with four ounces of Panard (vol. i.), and three raw yolks of eggs till smooth, season with salt and a little coralline pepp...

Dressed Fish And Fish Entrees. Part 5: Eel A La Polignac Anguille A La Polignac Remove the skin, bones, and fins from a nice fresh eel, open it out perfectly flat and bat it out with a cold wet chopping knife, also remove the head and nar...

Dressed Fish And Fish Entrees. Part 6: Souchet Of Eels A La Berlin Souchet D'anguilles A La Berlin Skin and wash a fresh eel and cut it in pieces about three inches long, put it into a stewpan with enough cold water (or fish stock, if you...

Dressed Fish And Fish Entrees. Part 7: Cold Cream Of Lobster In Ragout Creme De Homard Froide En Ragout Take six ounces of good fresh lobster, four boned Christiania anchovies, one teaspoonful of anchovy essence, one large tablespoonful o...

Dressed Fish And Fish Entrees. Part 8: Salad Of Lobster A La Turque Salade De Homard A La Turque Line a piccolo border mould about a quarter of an inch thick with aspic jelly, and fill up the centre with lobster puree, then set aside in a...

Dressed Fish And Fish Entrees. Part 9: Mackerel A La Claudine Maquereau A La Claudine Take a nice large fresh mackerel, split it down the back and remove the bone, season the fish with salad oil, chopped fresh mushroom, salt, mignonette p...

Dressed Fish And Fish Entrees. Part 10: Red Mullet A La Parisienne - Rouget A La Parisienne Take a whole red mullet, dry it with a clean soft cloth and remove the fins, season the fish with salt, coralline pepper, finely chopped eschalot, ...

Dressed Fish And Fish Entrees. Part 11: Poached Oyster Souffle Souffle D'huitres Poche Put into a stewpan two ounces of good butter, two ounces of fine flour, a saltspoonful of salt, a pinch of Marshall's Coralline Pepper, and three raw yo...

Dressed Fish And Fish Entrees. Part 12: Garnish For Perch Souchet Pick some nice fresh green parsley into very tiny leaves, also cut some little leaves of tarragon and chervil into diamond shapes, just bring to the boil, then strain and ri...

Dressed Fish And Fish Entrees. Part 13: Salmon A La Fiord Saumon D La Fiord Take a piece of the tail end of salmon weighing four or five pounds, cleanse and boil it as in vol. i. page 77, 'salmon a la Montpellier,' and when cooked leave it...

Dressed Fish And Fish Entrees. Part 14: Salmon Outlets A La Bergen Cotelettes De Saumon A La Bergen Take half a pound of cooked salmon (that left from a previous meal will do), rub it through a wire sieve, and then mix it in a basin with a...

Dressed Fish And Fish Entrees. Part 15: Slices Of Salmon A La Vanderbilt Tranches De Saumon A La Vanderbilt Take some fresh salmon, and cut it into slices about an inch and a half to two, inches thick, allowing about three ounces of fish t...

Dressed Fish And Fish Entrees. Part 16: Little Fillets Of Salmon A La Gorgona Petits Filets De Saumon A La Gorgona Take for eight or ten fillets, one pound and a half of salmon. remove the skin and cut in slices about a quarter of an inch ...

Dressed Fish And Fish Entrees. Part 17: Farce For Fillets Of Salmon A La Mouchy Take half a pound of raw salmon, and the trimmings from the fillets, half a pound of panard, a few drops of carmine, a dust of coralline pepper and salt, two r...

Dressed Fish And Fish Entrees. Part 18: Hot Salmon Souffle. Sauce Riche Souffle De Saumon Chand. Sauce Riche Put into a stewpan three ounces and a half of butter, three ounces of fine flour, one tablespoonful and a half of anchovy essence,...

Dressed Fish And Fish Entrees. Part 19: Mixture For Inside The Mould Take four ounces of cooked salmon, four Christiania anchovies, a little carmine, a teaspoonful of essence of anchovy, a dust of coralline pepper, one and a half tablespoo...

Dressed Fish And Fish Entrees. Part 20: Sole And Smelts Fried Sole Et Eperlans Frits Remove the skin and fins from a nice fresh sole, wash it well in cold salt water, and dry it in a clean cloth, flour it well, then dip it into whole beate...

Dressed Fish And Fish Entrees. Part 21: Farce For Sole A La Bon Homme Cut eight raw bearded sauce oysters into dice shapes, and mix them with four washed and peeled dried fresh mushrooms also cut into dice shapes, the liquor from the oyste...

Dressed Fish And Fish Entrees. Part 22: Fillets Of Sole With Anchovy Butter Filets De Sole Au Beurre D'anchois Take some fillets of sole, and if they are large cut them in halves, cleanse them, and dry them in a clean cloth, and dip them f...

Dressed Fish And Fish Entrees. Part 23: Sauce For Fillets Of Sole A La Corrente Put the bones from the fish in a pan with a quarter of a pint of white wine and one and a half pints of cold water, six peppercorns, a bunch of herbs, a pinch ...

Dressed Fish And Fish Entrees. Part 24: Fillets Of Sole A La Grenade Filets De Sole A La Grenada Take some nice fresh fillets of sole, season them lightly with pepper, salt, and a little lemon juice on the under side, roll each fillet roun...

Dressed Fish And Fish Entrees. Part 25: Salmon Farce For Fillets Of Sole A La Joinville Take for eight to ten fillets five ounces of raw salmon, the ounces Panard (vol. i.), half an ounce of butter, a pinch of salt, and a dust of cayenne p...

Dressed Fish And Fish Entrees. Part 26: Fillets Of Sole A La Pyreneenne Filets De Sole A La Pyreneenne Take the fillets from the sole, and if they are large cut them in two pieces, bat them out with a wet chopping knife, and season the ski...

Dressed Fish And Fish Entrees. Part 27: Turbot A La Chambord Turbot A La Chambord Trim a nice fresh turbot, rub it over with lemon juice and salt, and wash it well in clean cold water, then place it in a deep saucepan or fish kettle with (...

Dressed Fish And Fish Entrees. Part 28: Fillets Of Turbot A L'lmperatrice Filets De Turbot A L'imperatrice Take the fillets from the turbot, remove the skin, and bat out the fillets with a wet chopping knife, occasionally dipping this in c...

Dressed Fish And Fish Entrees. Part 29: Sauce For Fillets Of Turbot A La Chartres Put the bones from the fish into a stewpan with two sliced onions, one or two strips of celery, three anchovies, a bunch of herbs, such as thyme, parsley, ba...

Dressed Fish And Fish Entrees. Part 30: Fillets Of Whiting A L'excellence Filets De Merlon A L'excellence Remove the fillets from some perfectly fresh whiting, free them from bone, and if they are large cut each fillet into two parts, bat ...

Dressed Fish And Fish Entrees. Part 31: Little Souffles Of Whiting Petits Souffles De Merlan Put an ounce and a half of butter in a stewpan with an ounce and a half of fine flour,] half a teaspoonful of essence of anchovy, a pinch of salt...

Dressed Fish And Fish Entrees. Part 32: Kagout For Whiting In Surprise Take half a cooked lobster, free it from skin and bone, twelve raw bearded sauce oysters, eight or ten cooked button mushrooms, two or three truffles, a quarter of a pi...

Dressed Fish And Fish Entrees. Part 33: Little Creams Of Fish With White Wine Sauce Petites Cremes De Poisson Au Vin Blanc Lightly butter some little fish moulds and sprinkle them alternately with finely chopped truffle and lobster coral; ...

Dressed Fish And Fish Entrees. Part 34: Little Timbals Of Fish A La Sultan Petites Timbales De Poissun A La Sultan Line some Monaco moulds thinly with aspic jelly and fill them up with a puree prepared as below, let the mixture set, then d...

Dressed Fish And Fish Entrees. Part 35: Little Fish A La Waddington Petits Poissons A La Waddington Butter some little crayfish moulds very lightly, and fill them by means of a forcing bag and plain pipe with fish farce prepared as below, ...

Chapter V. Hot Entrees: (See also Chapters IV, VII, and XIV) Grilled Fillets Of Beef A La Diable - Filets De Boeuf Grilles A La Diable Take a piece of fillet of beef and cut it into nice round slices half an inch thick a...

Hot Entrees. Part 2: Fillets Of Beef A La Claudine Filets De Boeuf A La Claudine Take a piece of the undercut of sirloin of beef and cut it into slices about half an inch thick; bat them out with a cold wet chopping knif...

Hot Entrees. Part 3: Fillets Of Beef A La Sardou Filets De Boeuf A La Sardou Take for five or six persons a piece of lean fillet of beef weighing about one and a half pounds, cut it into slices about one inch thick by tw...

Hot Entrees. Part 4: Ragout For Cutlets Of Beef A La Moltke Take one ounce of boiled Sparghetti (see recipe), cut it into one-inch lengths, also four or five cooked button mushrooms, one or two truffles cut in a similar ...

Hot Entrees. Part 5: Tournedos A La Bearnaise - Tournedos A La Bearnaise Take a nice piece of lean fillet of beef and cut it, through the reverse way of the grain, into slices about a quarter of an inch thick, and from t...

Hot Entrees. Part 6: Sauce For Friantines Of Marrow Put half a pint of good Brown sauce (vol. i.) into a stewpan with two finely-chopped eschalots, an ounce of glaze, half a wineglassful of sherry, a pinch of castor suga...

Hot Entrees. Part 7: Rice For Cutlets A L'alexandra Prepare a quarter of a pound of Patna rice as in vol. i. page 32, put it into the screen for an hour to dry, and just before serving turn it out on to a clean baking-ti...

Hot Entrees. Part 8: Mutton Outlets A La Camerani - Cotelettes De Mouton A La Camerani Cut some neat cutlets from the best end of a neck of mutton, free them from all unnecessary skin and fat, and bat them out with a col...

Hot Entrees. Part 9: Sauce For Cutlets A L'ecossaise Take a pint of reduced Espagnol sauce (vol. i.), one tablespoonful of tamarinds, a dessertspoonful of red currant jelly, a few drops of carmine, two chopped eschalots,...

Hot Entrees. Part 10: Reform. Cutlets Of Mutton A La Francaise Cutelettes De Mouton Reforme A La Francaise Take the best end of a small neck of mutton, trim all the unnecessary fat from it and tie it up with a string; put...

Hot Entrees. Part 11: Tomatoes For Cutlets A La Suffeex Cut some raw ripe tomatoes into slices about a quarter-inch thick, season them with a little salt, brush them over with a little warm glaze, sprinkle them with grate...

Hot Entrees. Part 12: Epigrams Of Mutton A La Coblentz Epigrammes De Mouton A La Coblentz Take the breast of mutton, trim from it all unnecessary fat and tie it up, put it in to braise as for ' Reform Cutlets,' cooking fo...

Hot Entrees. Part 13: Noisettes Of Mutton A La Parisienne - Noisettes De Mouton A La Parisienne Remove the lean part from the best end of a neck of mutton, and cut it into neat slices about half an inch thick, bat these o...

Hot Entrees. Part 14: Fillets Of Veal A La St. Lawrence Filets De Veau A Ia St. Lawrence Take a piece of lean fillet of veal, and cut it in little round fillets about a quarter of an inch thick; bat these out with a cold ...

Hot Entrees. Part 15: Escalopes Of Calf's Head A La Tuileries - Escalopes De Tele De Veau A La Tuileries Take the whole or half of a cleansed calf's head, put it in a pan with plenty of cold water seasoned well with salt,...

Hot Entrees. Part 16: Sweetbread A La Financiere Ris De Veau A La Financiere Blanch some fresh sweetbreads, as in recipe 'sweetbread a la Bel-grave,' and when cold lard them with lardons of fat bacon, as in vol. i. (page ...

Hot Entrees. Part 17: Farce For Border Pound half a pound of lean cooked ham till smooth; then pound six ounces of Panard with one large tablespoonful of Brown sauce, a dust of coralline pepper, a few drops of carmine, on...

Hot Entrees. Part 18: Cocoanut Sauce For Escalopes Of Sweetbread A La Munich Fry lightly together in a stewpan two ounces of fine flour and two ounces of butter, then mix in three-quarters of a pint of veal, rabbit, or ch...

Hot Entrees. Part 19: Kidneys A La Berlin - Rognons A La Berlin Take some nice fresh sheep's kidneys, remove the skin and core, cut them in thin slices, and put them in a well-buttered saute pan; fry them over a quick fir...

Hot Entrees. Part 20: Kidneys A La Louisville - Rognons A La Louisville Remove the skin and core from some mutton kidneys; split them open and season them with a little salt and coralline pepper and finely-chopped eschalo...

Hot Entrees. Part 21: Croutons Take some stale tin bread and cut it into slices about a quarter of an inch thick; then stamp from it some hollow kite-shaped pieces, by means of two heart-shaped cutters of different sizes,...

Hot Entrees. Part 22: Croutons For Chicken A La Virginie Cut some stale bread in slices about a quarter-inch thick, and then with one large and one small heart-shape cutter stamp out into about two dozen heart shapes. Fry...

Hot Entrees. Part 23: Chicken Cutlets A La Reine Cotelettes De Volatile A La Reine Butter some cutlet moulds and arrange in them alternate layers of cooked breast of chicken and tongue (or ham), stamping out the pieces wi...

Hot Entrees. Part 24: Sauce For Fillets Of Chicken A La Marechal Take the cleansed carcase of the fowl, chop it up finely, put it into a stewpan with one large onion cut into dice shapes, two bayleaves, a sprig of thyme, ...

Hot Entrees. Part 25: Farce For Turban A La Piemontaise Pound four ounces of lean bacon or tongue, and ten ounces of raw chicken or other white meat, till smooth, and rub it through a wire sieve; then mix it with two ounc...

Hot Entrees. Part 26: Cucumber For Supreme Of Chicken A L'esperance Cut a small fresh cucumber into slices about a quarter of an inch thick, then with a plain round cutter, not quite so wide as the cucumber, stamp off the...

Hot Entrees. Part 27: Little Chicken Creams A La Francillon Petites Cremes De Volaille A La Francillon Take half a pound of raw chicken and pound it till smooth; then pound two ounces of Panard (vol. i.) with two tablespo...

Hot Entrees. Part 28: Little Mousses Of Chicken Petites Mousses De Volaille Take some raw chicken meat, free it from bone and skin, and pound it till smooth and rub it through a wire sieve; weigh out a quarter of a pound ...

Hot Entrees. Part 29: Little Chickens A La St. George Petits Poulets A La St. George Butter some little chicken moulds and line them with White farce (vol. i. page 36), make a little well in the centre of each, and place ...

Hot Entrees. Part 30: Puree For Little Chickens A L'imperiale Take, for eight to ten moulds, six ounces of raw chicken, free it from skin and bone and pound it till smooth, rub through a fine sieve, then mix with two tabl...

Hot Entrees. Part 31: Puree For Beignets Of Pheasant A La Dominique For twelve beignets take three-quarters of a pound of cold cooked pheasant, pound it till quite smooth, and mix with it two large tablespoonfuls of thick...

Hot Entrees. Part 32: Sauce Fob Timbal Of Pheasant Put one ounce of butter in a stewpan with one sliced tomato, half an onion, two fresh mushrooms, a pinch of mignonette pepper, a little bayleaf. thyme, and parsley, and p...

Hot Entrees. Part 33: Puree Of Partridge For Creams Of Partridge A La Monza Take three-quarters of a pound of raw partridge, pound it till smooth, then mix with it a tablespoonful of Tomato sauce (vol. i.) two ditto of sh...

Hot Entrees. Part 34: Puree For Cutlets Of Quails A La Greville Take, for six to eight persons, a small basket of fresh mushrooms, wash and cleanse them thoroughly, then press from the water and chop them up very fine; pu...

Hot Entrees. Part 35: Quails A La Rubanee - Cailles A La Rubanee Take some nice fat quails trussed for roasting, dip them into warm butter and roast for fifteen minutes, then take them up and cut lengthwise into halves an...

Hot Entrees. Part 36: Cutlets Of Pigeon A La Piemontaise Cotelettes De Pigeon A La Piemontaise Pick and singe the pigeons and bone them with the exception of the leg, and cut each bird into two, so that the meat attached ...

Hot Entrees. Part 37: Liver Farce For Turban A La Bonanza Cut up four ounces of any birds' livers into dice shapes and put these into a saute pan with one ounce of butter, two fresh chopped mushrooms, one eschalot, a pinc...

Hot Entrees. Part 38: Sauce For Larks A La Cologne Take three-quarters of a pint of Brown sauce (vol. i.), a teaspoonful of Bovril, a wineglassful of sherry, one or two fresh mushrooms, the oyster liquor and beards, and a...

Hot Entrees. Part 39: Farce For Larks A La Czarina Take one small cold, braised, and finely-chopped sweetbread, four hard-boiled yolks of eggs cut up in tiny square pieces, a tablespoonful of chopped cooked button mushroo...

Hot Entrees. Part 40: Fillets Of Hare A La Due De Raguse - Filets De Lievre A La Duc De Raguse Take a skinned ana cleansed hare, and remove the back fillets from it; place these on the table and cut them in slices about o...

Hot Entrees. Part 41: Sauted Rabbit A La Paysanne With Olives Lapin Saute A La Paysanne Aux Olives Skin, cleanse, and cut the rabbit up in neat joints, season with coralline pepper and salt, and put it in a saute pan with...

Hot Entrees. Part 42: Cucumber For Creams A L'ambassadrice For garnishing the dish, take some peeled cucumber cut into olive shapes, cook till tender, mix with a little warm butter, a dust of castor sugar, and use. Amb...

Hot Entrees. Part 43: Ragout For Croustades A La Bristol Take about half a pound of any remains of cooked cold game or poultry, remove the bones and skin from it, and cut the meat into dice shapes; mix it with two or thre...

Hot Entrees. Part 44: Sauce For Little Creams Of Oysters A La Sieges Put into a stewpan one gill of white wine, a tablespoonful of lemon-juice, one large sliced onion, a bunch of herbs, six or eight peppercorns, the liquo...

Hot Entrees. Part 45: Sauce For Mousses Of Salmon Put the bones and skin from the fish into a clean stewpan with two sliced onions, a bunch of herbs, a quarter-pint of white wine, the liquor and beards from the oysters, t...

Hot Entrees. Part 46: Ragout For Little Croustades A La Cleveland Take some nice pieces of grouse or other game (any left from a previous meal can be used for the purpose), free them from skin and bone, and cut them up in...

Hot Entrees. Part 47: Ham Puree For Croustades A La Ventienne Take four ounces of lean cooked ham, two hard-boiled yolks of eggs, one tablespoonful of thick Bechamel sauce (vol. i.), a few drops of liquid carmine, a dust ...

Hot Entrees. Part 48: Crepinettes A La Belgrave Crepinettes A La Belgrave Pound in a mortar till smooth one pound of raw rabbit, veal, or chicken which is free from skin and bone, a quarter-pound of fresh raw pork, bacon,...

Hot Entrees. Part 49: Crepinettes A La Villageoise Crepinettes A La Villageoise Take one nice fresh sweetbread and put it into a stewpan with a little salt and sufficient cold water to cover it, bring this to the boil, st...

Hot Entrees. Part 50: Kromeskies A La Sultan Kromeskies A La Sultan Take four or five small pigs' feet, and well cleanse them by putting them in a stewpan with sufficient cold water to cover them and just bring to the boi...

Hot Entrees. Part 51: Little Hams A La Chasseur Petits Jambonneaux A La Chasseur Lightly butter some little ham moulds and fill them by means of a forcing bag and plain pipe with a farce (see 'Creams of Rabbit a l'Am-bass...

Hot Entrees. Part 52: Sauce For Little Creams Of Asparagus A La Montreuil Put the bones and skin of the chicken into a stewpan with a bunch of herbs, one or two sliced onions, six or eight peppercorns, two wineglassfuls o...

Hot Entrees. Part 53: Farce For Timbal A La St. Agnes Take three-quarters of a pound of raw chicken or rabbit that is free from skin and bone, and pound it till smooth; then mix it with six ounces of pounded panard (vol. ...

Hot Entrees. Part 54: Asparagus For Turban A La Jessamine Take some cleansed asparagus, and cut it in lengths of about one inch, cook it till tender, then drain and mix with some boiling sauce as below; the prepared aspar...

Hot Entrees. Part 55: Garnish For Jubilee Quenelles Take some cooked pea-shaped quenelles with the same amount of cooked cucumber peas (see recipe), a few little pieces of truffle and cooked button mushroom, and glaze. ...

Chapter VI. Cold Entrees: (See also Chapters IV, VII, and XIV) Outlets Of Lamb A La Chatelaine - Cotelettes D'agneau A La Chatelaine Take a neck of lamb and cut as many cutlets from it as possible, bat them out with a cold...

Cold Entrees. Part 2: Chaudfroid For Cutlets A L'espagne Take three-quarters of a pint of aspic jelly, one wineglassful of sherry, one ounce of glaze, and two tablespoonfuls of Tomato sauce (vol. i.); boil these together ...

Cold Entrees. Part 3: Puree For Mutton Cutlets In Timbal A La Francaise Pound three-quarters of a pound of cooked lean mutton till smooth, then mix with it a wineglassful of sherry, two tablespoonfuls of thick good flavou...

Cold Entrees. Part 4: Chaudfroid Of Chicken With Vegetables Chaudfroid De Poulet Aux Legumes Take a small fowl prepared as in vol. i. page 179, and when cooked set it aside till cold; then cut it up into neat small joints...

Cold Entrees. Part 5: Ham Puree For Chicken Creams A La Gastronome Take for eight to ten creams half a pound of lean cooked ham or tongue, two hard-boiled yolks of eggs, a few drops of carmine, a dust of coralline pepper,...

Cold Entrees. Part 6: Border Of Mayonnaise Of Vegetables Take half a pint of any nice mixed cooked vegetables, mix with them a quarter-pint of Mayonnaise sauce (vol. i.), a little chopped tarragon, and three-quarters of a...

Cold Entrees. Part 7: Little Chickens A La Renaissance Petits Poulets A La Renaissance Line some little chicken moulds very thinly with aspic jelly, and garnish them with truffle in little diamond shapes straight down the...

Cold Entrees. Part 8: Little Tongues And Chickens A La D'orleans - Petites Langues Et Poulets A La D'orleans Make some little tongues, as in recipe for ' Little Tongues in Chaud-froid,' and chickens as below, in the respe...

Cold Entrees. Part 9: Ragout For Eggs In Chaudfroid A La Bbress0ire Take half a pint of good-flavoured chicken stock or clear soup that is quite in a jelly in strength equal to aspic, mix with it half a pint of stiffly-wh...

Cold Entrees. Part 10: Plovers' Eggs In Aspic A La Victoria Oeufs De Pluviers En Aspic A La Victoria Line both parts of the little egg moulds with aspic jelly (vol. i.), cut some small diamond shapes from hard-boiled white...

Cold Entrees. Part 11: Ragout For Ballettes A La St. Louis Take rather better than a half-pint of good clear consomme, dissolve in it not quite a quarter of an ounce of Marshall's gelatine, and then strain; leave it till s...

Cold Entrees. Part 12: Curry For Timbal A La Comorin Put one and a half ounces of butter in a stewpan with three small sliced onions, a bunch of herbs (thyme, parsley, and bayleaf), a pinch of mignonette pepper, a saltspoo...

Cold Entrees. Part 13: Ragout For Little Timbals A La Monaco Take, for ten to twelve persons, the contents of a small jar of pate de foie gras, half a small cooked sweetbread, half a bottle of Financiere, one or two truffl...

Cold Entrees. Part 14: Curry Mixture For Timbal A La Palmeira Fry four peeled and sliced onions with a pinch of finely-chopped bayleaf and thyme for about fifteen minutes in two ounces of butter, then add two raw ripe toma...

Cold Entrees. Part 15: Chaudfroid Of Pigeon A La Castillanne Chaudfroid De Pigeon A La Castillanne Clean, pick, and singe the pigeon, then bone it and season it with pepper and salt, and fill it with farce (vol. i. page 12...

Cold Entrees. Part 16: Ragout For Filling The; Quails A La Lesseps Take for four quails the half-breast of a cooked chicken] (cut into small pieces), six button mushrooms, two or three truffles, and two ounces of foie gras...

Cold Entrees. Part 17: Aspic Cream For Border For Larks A La Sotterville Take one quart of aspic jelly, a pint of thick cream, and half an ounce of Marshall's gelatine; dissolve and tammy and when cooling fill a border mou...

Cold Entrees. Part 18: Puree For Cream Of Rabbit A La Duxelle Pound till smooth one pound of cooked rabbit with two tablespoonfuls of good Veloute sauce (vol. i.), one ounce of fresh butter, two tablespoonfuls of thick cre...

Cold Entrees. Part 19: Little Bouches Of Foie Gras A La Russe Petites Bouchees De Foie Gras A La Russe Thinly line some little bouche moulds with aspic jelly, garnish them with little thinly-cut strips of hard-boiled white...

Cold Entrees. Part 20: Timbals Of Foie Gras A La Beatrice Timbales De Foie Gras A La Beatrice Line the little egg moulds very thinly with strong aspic jelly, then ornament them with finely-shredded raw crisp green lettuce,...

Cold Entrees. Part 21: Mock Foie Gras Or Liver Farce For Souffle A La Montreal Cut into square pieces one pound of calf's liver, half a pound of raw bacon, and one onion, add a pinch of salt and pepper, and fry over a quic...

Cold Entrees. Part 22: Curry Puree For Egyptian Cream Put in a saute pan two onions peeled and cut into tiny dice shapes, a chopped bayleaf and a pinch of chopped thyme, and fry them in one ounce of butter till a golden co...

Cold Entrees. Part 23: Little Glasses For Asparagus Creams Line the glasses very thinly with aspic jelly, ornament them about half-way up with rounds and diamonds of truffles arranged alternately, setting with a little mor...

Cold Entrees. Part 24: Egg For Bombs A La Vlsapore Hub the hard-boiled white of an egg through a wire sieve, and mix it with a dessertspoonful of cream and half a pint of liquid aspic jelly; stir together till it is beginn...

Cold Entrees. Part 25: Puree For Little Swans A La Phrygienne Take, for eight to ten moulds, the contents of a small jar of pate de foie gras freed from fat, and six ounces of cooked chicken that has been pounded till quit...

Cold Entrees. Part 26: Bomb Of Crab A La Belle Helene Bombe De Crabe A La Belle Helene Line a bomb mould with aspic- jelly, and ornament it with quarters of hard-boiled egg that have been garnished with tarragon, and cherv...

Cold Entrees. Part 27: Salad Of Lobster A La Russe Salade De Homard A La Russe Line some little fancy jelly-moulds thinly with strong aspic jelly, and ornament the top of each with a little Mayonnaise aspic (vol. i. page 2...

Chapter VII. Breakfast And Luncheon Dishes And Curries: Grilled Kidneys A La Nesle Rognons Grilles A La Nesle Take some mutton kidneys, remove the cores and skins and split them open; allow one to each person, season (the cut side up) with a little salt a...

Breakfast And Luncheon Dishes And Curries. Part 2: Kidneys A L'orient Rognons A L'orient Take some fresh mutton kidneys, say six to eight, allowing one, if large, to each person; skin, core, and slice crosswise about a quarter of an inch thick, seaso...

Breakfast And Luncheon Dishes And Curries. Part 3: Sauted Liver Foie Saute Take some nice calf's liver, cut from it some slices about a quarter-inch thick, trim into nice neat shapes about four inches long, season with salt, pepper, a little finely-c...

Breakfast And Luncheon Dishes And Curries. Part 4: Fillets Of Beef A La Perigueux Filets De Boeuf A La Perigueux Cut a piece of lean fillet of beef into slices about half an inch thick, bat them out with a cold wet chopping knife, trim them into neat...

Breakfast And Luncheon Dishes And Curries. Part 5: Sauted Fillets Of Beef A La Paysanne Filets De Boeuf Sautes A La Paysanne Remove any fat and skin from one and a half to two pounds of fillet of beef, cut it into slices an inch thick, and place them...

Breakfast And Luncheon Dishes And Curries. Part 6: Beef A La Barcelone Boeuf A La Barcelone Take a piece of tender rump or fillet steak, about one pound, cut it up in little dice shapes with hall a pound of fat and lean raw ham or streaky bacon; put ...

Breakfast And Luncheon Dishes And Curries. Part 7: Ox-heart A La Francaise Coeur De Boeuf A La Francaise Remove all the pipe from an ox-heart that has been hung for two or three days, and fill it quite full with Herb farce (vol. i.), fasten it with n...

Breakfast And Luncheon Dishes And Curries. Part 8: Terrine Pie A La Venitienne Pate En Terrine A La Venitienne Take a picked and singed pheasant, cut it into neat joints, season with a little salt and white pepper, dust over with arrowroot that has b...

Breakfast And Luncheon Dishes And Curries. Part 9: Hare A La Bouquette - Lievre A La Bouquette Skin and cleanse a perfectly young hare without washing it and preserve the blood, bone it and remove every particle of skin, cut it in neat pieces about o...

Breakfast And Luncheon Dishes And Curries. Part 10: Fritot Of Pigs' Feet A La Victor - Fritot De Pieds De Porc A La Victor Cook'two or three pigs' feet as for 'Fritot a la Beige' (page 150), allowing them to cook three and a half to four hours; then t...

Breakfast And Luncheon Dishes And Curries. Part 11: Fritot Of Oysters With Fine Herbs Fritot D'huitres Aux Fines Herbes Remove the beards from some nice fresh oysters, and season with finely-chopped eschalot, coralline pepper, and a little chopped raw...

Breakfast And Luncheon Dishes And Curries. Part 12: Fritot A La St. Germain - Fritot A La Saint-germain Chop two ounces of lax, and mix with it a teaspoonful of finely-chopped parsley, four boned Christiania anchovies that have been passed through the...

Breakfast And Luncheon Dishes And Curries. Part 13: Puree Of Fish For Fritot A La Milton Take six Kriiger's Appetit Sild, two ounces of hard-boiled yolk of egg, six Christiania anchovies, two ounces of dried haddock, six large oysters and their liquor...

Breakfast And Luncheon Dishes And Curries. Part 14: Puree For Fritot A La Mongole Rub six boned Christiania anchovies through a sieve, mix with them six chopped-up bearded oysters, one ounce of grated Parmesan cheese, two tablespoonfuls of thick warm ...

Breakfast And Luncheon Dishes And Curries. Part 15: Omelet With Oysters A La Cannes Omelette Aux Huitres A La Cannes Take four or five whole raw eggs, one and a half ounces of butter, three tablespoonfuls of strained oyster liquor, a dust of salt and ...

Breakfast And Luncheon Dishes And Curries. Part 16: Omelet With Mushrooms And Bacon Omelette Aux Champignons Et Lard Prepare an 'Omelet a la Francaise' (vol i.), and cook in a steel omelet pan. When partly done spread a layer of the bacon ragout as be...

Breakfast And Luncheon Dishes And Curries. Part 17: Omelet A La Provence - Omelette A La Provence Prepare the mixture as for 'Omelet a la Francaise' (vol. i.), and when partly cooked spread a puree as below over the inside, and sprinkle with sliced tr...

Breakfast And Luncheon Dishes And Curries. Part 18: Eggs A La Chambord Oeufs A La Chambord Break some new-laid eggs into a lightly-buttered saute pan, allowing one to each person, and place the pan in a moderate oven for three to four minutes, when th...

Breakfast And Luncheon Dishes And Curries. Part 19: Puree For Croutons Take six ounces of any kind of cold cooked game or poultry, one tablespoonful of thick Bechamel sauce (vol. i.), a dust of Marshall's Coralline Pepper, a little salt, two hard-boil...

Breakfast And Luncheon Dishes And Curries. Part 20: Eggs A La Wellington Oeufs A La Wellington Carefully break some fresh eggs into a well-buttered saute pan, reason them with a little very finely chopped eschalot, parsley, coralline pepper, and salt;...

Breakfast And Luncheon Dishes And Curries. Part 21: Puree Of Fish For Croutes A La Jessamine Pound six Christi-ania anchovies with four sauce oysters and their liquor, a dust of Marshall's Coralline Pepper, three raw yolks of eggs, the strained juice ...

Breakfast And Luncheon Dishes And Curries. Part 22: Grilled Oysters A La Virginie Huitres Grillees A La Virginie Take some fine raw fresh oysters, season with finely-chopped eschalot, parsley, and fresh mushroom, pour a little warm butter over them, a...

Breakfast And Luncheon Dishes And Curries. Part 23: Haddock With. Oysters Merluche Aux Huitres Put a nice fresh dried haddock that has been trimmed into a clean buttered baking-tin, pour over it a quarter-pint of oyster liquor, the strained juice of t...

Breakfast And Luncheon Dishes And Curries. Part 24: Zephyrs A La Maude Zephyrs A La Maude Take four whole raw eggs and whisk them well till the mixture runs quite freely from the whisk, then mix with it a dust of Marshall's Coralline Pepper, a little ...

Breakfast And Luncheon Dishes And Curries. Part 25: Little Creams A La Malet Petits Pains A La Malet Put into a stewpan a quarter-pint of milk, one and a half ounces of butter, a pinch of salt, and a dust of Marshall's Coralline Pepper, just bring to ...

Breakfast And Luncheon Dishes And Curries. Part 26: Sole With Tomato Butter Sole Au Beurre De Tomates Take nice fresh live sole, trim off the fins and head, wash the fish well in cold water and salt, then dry it well in a clean cloth, place it on a bu...

Breakfast And Luncheon Dishes And Curries. Part 27: Red Garnish For The Mould Mix a little coral from the lobster in a stewpan with enough aspic jelly to make it moist, stir as for the green mixture till set, then put it into a forcing bag, and use in...

Breakfast And Luncheon Dishes And Curries. Part 28: Crayfish, A, La Parisienne - Ecrevissea A La Parisienne Take two or three dozen live crayfish and well wash them in several waters, then put them into a stewpan with a large onion sliced, good bunch ...

Breakfast And Luncheon Dishes And Curries. Part 29: Perch A La Gardiane Perche A La Gardiane Well wash and scale some fresh perch, remove the fins, eyes, and trail and dry them in a clean cloth, steep them in warm butter, sprinkle with a little choppe...

Breakfast And Luncheon Dishes And Curries. Part 30: Fillets Of Herring Marinaded On Brown Bread Filets De Hareng Marines Au Pain Bis Cut slices of stale brown bread about three-quarters of an inch thick, toast them on both sides, well butter one side,...

Breakfast And Luncheon Dishes And Curries. Part 31: Mayonnaise For Little Cases A La Moderne Take two table-spoonfuls of thick Mayonnaise sauce (vol. i.) and mix with it two table-spoonfuls of liquid aspic jelly (vol. i.) and stir on ice till beginnin...

Breakfast And Luncheon Dishes And Curries. Part 32: Curried Fish A La Durrand Poisson En Kari A La Durrand Cut up four large onions into dice shapes and fry them till a nice golden colour in two ounces of fat or butter, two chopped bayleaves, a sprig ...

Breakfast And Luncheon Dishes And Curries. Part 33: Devilled Slices Of Game Tranches De Gibier A La Diable Take any cooked cold game or poultry and cut it in neat pieces; mask these with warm butter and then with Devil paste (vol. i.), and sprinkle th...

Breakfast And Luncheon Dishes And Curries. Part 34: Chicken Puree For Croutes A La Bruyere Take a quarter-pound of cooked chicken or any white meat and pound it till smooth with a tablespoonful of thick Bechamel sauce (vol. i.), two tablespoonfuls of ...

Breakfast And Luncheon Dishes And Curries. Part 35: Sauce For Little Bouches A La Paysanne Put into a stewpan two raw yolks of eggs, a dust of cayenne pepper, and a pinch of salt, work into this by degrees four tablespoonfuls of cream, one ounce of fr...

Breakfast And Luncheon Dishes And Curries. Part 36: Timbal A La Jardiniere Timbale A La Jardiniere Line a fancy border mould, as shown in design, with aspic jelly about the eighth of an inch thick, then garnish it with little fresh sprigs of raw cherv...

Breakfast And Luncheon Dishes And Curries. Part 37: Salmon Salad Salade De Saumon Take one and a half to two pounds of cold boiled salmon, free it from skin and bone and pick it into nice flaky pieces, season it well with salad oil, tarragon and chill...

Breakfast And Luncheon Dishes And Curries. Part 38: Mushrooms For Little Coquilles A La Mondaine Well wash, peel, and dry some fresh mushrooms, and stamp them out with a round cutter into little rounds about the size of a penny piece, place them in a ...

Breakfast And Luncheon Dishes And Curries. Part 39: Slices Of Chicken A La Diable Tranches De Volaille A La Diable Take any nice neatly-cut slices of cooked chicken (boiled or roast, that left from a previous meal will answer the purpose), place them ...

Breakfast And Luncheon Dishes And Curries. Part 40: Calf's Head Collared Tete De Veau Cleanse half a calf's head and lay it in strongly-salted cold water for twenty-four hours before cooking, changing the water occasionally; then remove the brains and...

Breakfast And Luncheon Dishes And Curries. Part 41: Calf's Brains A La St. Stephen's Cervelles De Veau A La St. Stephen's Take some cleansed and blanched calf's brains (vol. i.), cut them into neat slices about a quarter-inch thick, and then into litt...

Breakfast And Luncheon Dishes And Curries. Part 42: Veal Outlets A La Jardiniere Cotelettes De Veau A La Jardiniere Cut some cutlets as small as possible from the best end of the neck of veal, remove all the skin from them and bat them out with a pale...

Breakfast And Luncheon Dishes And Curries. Part 43: Tripe A La Francaise Cut up the tripe in small square pieces, fry it in fresh butter till a light fawn colour, then cover with good white stock, such as from boiled rabbit or veal or chicken, add fou...

Breakfast And Luncheon Dishes And Curries. Part 44: Tripe A La Chantilly Take about two pounds of cooked tripe, and cut it into strips a quarter of an inch thick and two and a half inches in length, put it into a stewpan with a little salt and suffici...

Breakfast And Luncheon Dishes And Curries. Part 45: Niokes A La Romaine Niokes A La Romaine Put into a stewpan one and a half gills of new milk, one ounce of good butter, a quarter of an ounce of salt, a dust of coralline pepper, and one ounce of grat...

Breakfast And Luncheon Dishes And Curries. Part 46: Little Brioches A La Vienne - Petites Brioches A La Vienne Take, for ten to twelve persons, half a pound of Brioche paste (see vol. i. page 332), roll it up into balls about the size of a small chick...

Chapter VIII. Removes And Roasts: Boiled Chicken - Champagne Sauce Poulet Bouilli - Sauce Champagne Take a chicken trussed for boiling; rub it over with lemon juice; place a piece of slitted fat bacon on the breast, tie it on; wrap t...

Removes And Roasts. Part 2: Chicken A La Cannes Poulet A La Cannes Pick, singe, and bone a fowl, as for Galantine (vol. i.), and season the inside with pepper and salt; prepare a farce thus: - Put eight hard-boiled yolks of egg...

Removes And Roasts. Part 3: Farce For Chicken A La Chanceliere Take, for two poulardes, four pounds of fresh fat and lean loin of pork, and free it from skin and sinews; also three pounds of fillet of veal, and three dozen bear...

Removes And Roasts. Part 4: Chicken A La Toulouse Poulet A La Toulouse Take a picked, singed, and cleansed chicken or poularde, well rub it with lemon juice, truss it for boiling, place it in a buttered cloth, and put it into a...

Removes And Roasts. Part 5: Tongues For Chicken A La Viennoise Line some little tongue moulds with liquid aspic jelly, garnish with tiny sprigs of chervil, set with aspic, fill each with the puree prepared a- below, leave them ...

Removes And Roasts. Part 6: Chicken A La Savoy Poularde A La Savoy Pick, cleanse and singe a nice fat white poularde, and truss it for braising; lard the breast with fat bacon, and place the bird in a well-buttered stewpan and ...

Removes And Roasts. Part 7: Duck A La Provencale Caueton A La Provencale Take a picked, singed and boned duck, turn it inside out, and season it with salt, Marshall's Coralline Pepper, lemon juice, finely-chopped eschalot, chop...

Removes And Roasts. Part 8: Farced Turkey Dindonneau Farci Pick and singe a young fat turkey and bone it as for a galantine, then fill it with farce (see recipes, Farces), and truss it into a nice form; rub it all over with lem...

Removes And Roasts. Part 9: Braised Turkey With Chestnut Puree - Mousseline - Oyster Sauce - Dindonneau Breast Au Puree De Marrons - Sauce D'huitres Mousseline Pick, singe, and cleanse a nice turkey, and stuff it with herb farc...

Removes And Roasts. Part 10: Pheasant A La Montansier - Faisan A La Montansier Take a nice fat pheasant, remove the breast-bone, and then truss the bird as for roasting; till it with farce as below, sew it up, and then rub it we...

Removes And Roasts. Part 11: Pheasant In The Pan - Faisan En Cocote Pick, singe, and cut up the pheasant into neat joints; season them with a little salt and coralline pepper, and dust over with arrowroot that has been rubbed th...

Removes And Roasts. Part 12: Partridges A La Wellington Perdrix A La Wellington Take two or three nice young partridges, pick, singe, and truss them as for braising; lard the breasts with fat and lean raw bacon or ham, allowing ...

Removes And Roasts. Part 13: Farce For Pigeons Farced With Truffles Take half a pound of raw rabbit, a quarter of a pound of fat and lean loin of fresh pork, both weighed after being pounded and passed through a coarse wire siev...

Removes And Roasts. Part 14: Farce For Quails A La Mecklenburg For each bird allow two ounces of raw lean veal, and the same of raw fat and lean fresh pork; pound it till smooth or run it through a mincing machine, and pass it t...

Removes And Roasts. Part 15: Sauce Fob Rabbit A L'epicurienne Put into a stewpan one ounce of butter, two peeled and sliced onions, a saltspoonful of Marshall's Coralline Pepper, ditto of salt; fry for fifteen to twenty minutes,...

Removes And Roasts. Part 16: Neck Of Mutton A La Clarence Carre De Mouton A La Clarence Trim off all the unnecessary fat and skin from a small neck of mutton, skewer it and wrap it up in a well-greased paper, put it to roast in ...

Removes And Roasts. Part 17: Cucumber And Artichokes For Lamb Peel and remove the seeds from one or two fresh cucumbers, and cut them crosswise into three-cornered pieces; put these into a stewpan, with enough cold water to cove...

Removes And Roasts. Part 18: Fillet Of Beef A La Jussienne Filet De Boeuf A La Jussienne Remove all the unnecessary fat from a fillet of beef and lard the top with lardons of fat bacon; trim these evenly with a pair of scissors,...

Removes And Roasts. Part 19: Fillets Of Beef A La Parisienne Filets De Boeuf A La Parisienne Take a piece of the sirloin of beef, and out the undercut into slices about one and a half or two inches thick; bat these out with a co...

Removes And Roasts. Part 20: Tomatoes For Fillet Of Beef A La Touraine Peel and slice some ripe tomatoes and remove the pips; put the slices into a buttered saute pan, season them with salt and pepper, put a buttered paper over,...

Removes And Roasts. Part 21: Carrots And Turnips For Sirloin Of Beef A La Pompadour Take some peeled and cleansed carrots and turnips and cut them out with a plain round vegetable scoop; put them separately into cold water, brin...

Removes And Roasts. Part 22: Ox-tongue A La Destaing Langue De Boeuf A La Destaing Cut a cold cooked ox-tongue into slices about an eighth of an inch thick, remove the skin, place the slices in a saute pan with a wineglassful or...

Removes And Roasts. Part 23: Ragout For Ox-tongue A La Dorna Put the gravy in which the tongue was braised into a stewpan with one pint of thick Espagnol sauce (vol. i.), a teaspoonful of arrowroot that is mixed with a little gr...

Removes And Roasts. Part 24: Calf's Head A La Francaise Tete De Veau A La Francaise Bone a nice fresh half of a calf's head, and thoroughly cleanse it by putting it into cold water with plenty of salt so as to draw out all the b...

Removes And Roasts. Part 25: Farce For Galantine Of Veal A La Francaise Take two and a half pounds of fresh loin of pork, one pound fat and lean bacon, and two pounds fillet of veal, cut up small and pass twice through a sausage...

Removes And Roasts. Part 26: Ham And Chicken A La Douglas Jambon Et Poulet A La Douglas Put a nice York ham into cold water to soak for a day or two, during which time change the water occasionally, then trim off all the unneces...

Chapter IX. Dressed Vegetables And Meagre Dishes: Asparagus A L'irlandaise - Asperges A L'irlandaise Cleanse and cook the Asparagus'(vol. i. page 252), for twenty-five to thirty minutes, or use bottled or tinned, then take up and put away on ice, or...

Dressed Vegetables And Meagre Dishes. Part 2: Asparagus Salad A La Campagne Salade D'asperges A La Campagne Take some tinned or plainly boiled fresh asparagus, drain it and cut it up into lengths of about one inch, season with salad oil, straine...

Dressed Vegetables And Meagre Dishes. Part 3: Puree For Artichoke Bottoms A La Fife Pound four raw ripe tomatoes, rub them through a sieve, mix with them the raw yolks of two eggs, a few drops of carmine, a dust of coralline pepper, a quarter-pi...

Dressed Vegetables And Meagre Dishes. Part 4: Chestnuts For Artichoke Bottoms A La Valentine Cut off the tops from half a pound of good chestnuts, and put the latter into the oven to bake for about twenty minutes; then remove, peel them, and put...

Dressed Vegetables And Meagre Dishes. Part 5: Cardoons With. Marrow Cardons A La Moelle Cleanse and string the cardoons, and cut them into strips about six to seven inches in length; wash these well in cold water and salt, tie them up into a bun...

Dressed Vegetables And Meagre Dishes. Part 6: Paste Cases For Carrots A La Francaise Rub a quarter of a pound of fine flour with two ounces of butter, a little salt and cayenne till smooth, then mix in one whole raw egg and a little cream, makin...

Dressed Vegetables And Meagre Dishes. Part 7: Carrots A La Rosina Carottes A La Rosina Take some new carrots, say about one and a half to two pounds, for five or six persons, wash them and put them in a saucepan with enough cold water to cover t...

Dressed Vegetables And Meagre Dishes. Part 8: Salad Of Carrots Salade De Carottes Cut some cleansed, plainly boiled, good-coloured carrots into slices, and season them with thick cream, salad oil, tarragon vinegar, salt, and coralline pepper; ar...

Dressed Vegetables And Meagre Dishes. Part 9: Cauliflower Salad - Choufleur En Salade Remove.the outside leaves from a nice, fresh cauliflower, well wash it in cold water, and put it into a stewpan, with sufficient cold water to cover it, season...

Dressed Vegetables And Meagre Dishes. Part 10: Cucumber Farced With Marrow Concombre Farci Au Moelle Peel a nice fresh cucumber and cut it in lengths of about one and a half inches, stamp out the core by means of a plain round vegetable cutter, t...

Dressed Vegetables And Meagre Dishes. Part 11: Mushrooms In Fritot Champignons En Fritot Take some nice fresh cleansed mushrooms, season them with pepper, salt, dry mustard, and a little chopped, lean, cooked ham; place them in a well-buttered sa...

Dressed Vegetables And Meagre Dishes. Part 12: Curried Mushrooms Champignons En Kari Cut two large, peeled onions into small dice shapes, put them in a stewpan with one ounce of butter, a pinch of chopped bayleaf, thyme, parsley, and a pinch of s...

Dressed Vegetables And Meagre Dishes. Part 13: Peas A La Venitienne Petits Pois A La Venitienne Take some shelled peas and plunge them into boiling water with a bunch of mint tied in a piece of muslin; season the water with a little salt, sugar, ...

Dressed Vegetables And Meagre Dishes. Part 14: Tomatoes A L'auban Tomates A L'auban Remove the stems from some small tomatoes, scoop out the pips, and season the inside with a little salt, coralline pepper and chopped French capers. Take six or e...

Dressed Vegetables And Meagre Dishes. Part 15: Tomatoes A La Mentone - Tomates A La Mentone Take some small, raw, ripe tomatoes, peel them and remove the pips, season them inside with salad oil, tarragon vinegar, a little chopped eschalot, and ch...

Dressed Vegetables And Meagre Dishes. Part 16: Potatoes A La Norvegienne - Pommes De Terre A La Norvegienne Cut some cooked mealy potatoes into slices, place them in a buttered dish on which they are to be served, sprinkle over them a little salt...

Dressed Vegetables And Meagre Dishes. Part 17: Potato And Onion Salad Salade De Pommes De Terre Et Oignons Cut six or eight plainly boiled, cold, mealy potatoes into slices, and if the potatoes are not nice round ones, stamp out the slices with a...

Dressed Vegetables And Meagre Dishes. Part 18: New Potatoes Fried Pommes De Terre Nouvelles Frites Cleanse and wash well in cold water some new potatoes, cut in rounds about one and a half to two inches in diameter, and about half an inch thick, ...

Dressed Vegetables And Meagre Dishes. Part 19: Crepinettes Of Salsifies Crepinettes Aux Salsifis Wash and peel some fresh salsifies and cut them in lengths of about one inch, put them into cold water with a little salt and lemon juice till ready ...

Dressed Vegetables And Meagre Dishes. Part 20: Vegetable Marrow With. Fine Herbs - Courge A La Moelle Aux Fines Herbes Peel and take the seeds from the marrow and cut it in small neat pieces; put it in a pan to cook, with plenty of boiling water ...

Dressed Vegetables And Meagre Dishes. Part 21: Iced Curried Vegetables Legumes En Kari Glacees Take four peeled onions, cut up in dice shapes, put them in a stewpan with two ounces of butter, and fry for about fifteen minutes till a nice golden c...

Chapter X. Salads And Sandwiches: (See also Chapter IX (Dressed Vegetables And Meagre Dishes)) Fancy Salads - Salad A L'albany Salade A L'albany Cut some raw, ripe tomatoes into thin slices, then cut an equal quantity of plainly b...

Salads And Sandwiches. Part 2: Salad A L'ancienne Salade A L'ancienne Cut a good handful of well-washed sorrel into fine shreds, and mix it with a large cabbage lettuce, also cut into shreds, three sliced eschalots, eighteen finel...

Salads And Sandwiches. Part 3: Anchovy Salad A La Careme Salade D'anchois A La Careme Peel a cooked beetroot, and cut it up into very fine slices; sprinkle these with salad oil, a little common brown vinegar, a little salt, and wh...

Salads And Sandwiches. Part 4: Sauce For Chestnut Salad A La Graham Take a quarter-pint of sherry, one ounce of glaze, one pint of good clear game or poultry stock or clear soup, four sheets of Marshall's Leaf Gelatine, and boil d...

Salads And Sandwiches. Part 5: Salad Of Cabbage A L'americaine Salads De Choux A L'americaine Take a nice young freshly-gathered tender cabbage, wash it well, and cut up the heart into the finest possible shreds, well season it wi...

Salads And Sandwiches. Part 6: Green Salad A La Bretonne - Salade Verte A La Bretonne Take two hearts of well-washed,and dried crisp lettuce, and cut each leaf into three or four pieces, sprinkle them with a little salt and shredd...

Salads And Sandwiches. Part 7: Salad Of Marinaded Herrings A La Riga Salade De Harengs Marines A La Riga Cut eight or ten of Kriiger's fillets of herrings into small square pieces; slice four raw ripe tomatoes, peel three onions a...

Salads And Sandwiches. Part 8: Dressing For Herring Salad A La Leopold Take a quarter-pint of salad oil, two tablespoonfuls of tarragon vinegar, one clove of scraped garlic, a wineglassful of white wine, a teaspoonful of mixed Eng...

Salads And Sandwiches. Part 9: Okra Salad Salade Okra Turn the contents of a tin of okra out on to a dish, sprinkle over it some sliced cold cooked chicken or any other game or poultry, place on this a layer of raw finely-sliced r...

Salads And Sandwiches. Part 10: Salad A La Saint James Salade A Ia Saint James Take half a dozen hard-boiled eggs, and cut each into quarters lengthwise, season them with finely-chopped eschalot, parsley, capers, salt, and a little...

Salads And Sandwiches. Part 11: Venison Salad A La Romaine Salade De Venaison A La Romaine Take a fresh well-washed large crisp lettuce, dry it well in a cloth; season well with salad oil, tarragon and chilli vinegar, three finely-...

Sandwiches: Sandwiches A La Americaine Take about half a pound of cooked spiced beef, two ounces of Gruyere cheese, a teaspoonful of chutney, two ounces of cooked ox-tongue, four ounces of fresh butter, a good d...

Sandwiches. Part 2: Chicken Puree For Sandwiches A La Fiane Take for six to eight moulds four ounces of cooked chicken, half a gill of strong chicken stock, one ounce of butter, two tablespoonfuls of cream, a pinch of s...

Sandwiches. Part 3: Sandwiches A L'indienne Take eight ounces of cooked white meat, the strained juice of two lemons, three hard-boiled yolks of eggs, a pinch of salt, a teaspoonful of chutney, a saltspoonful of curry p...

Sandwiches. Part 4: Sandwiches A La Maryland Take some thinly-cut white bread and butter, sprinkle over it some finely-cut shreds of crisp well-washed lettuce, a little coralline pepper, and pulled cooked crab; here and...

Sandwiches. Part 5: Sandwiches A La Royale Bone a cooked lobster, and chop it up very fine, put aside the coral, chop up fine half a pound of picked shrimps, rub four hard-boiled yolks of egg through a wire sieve; clean...

Chapter XI. Hot Sweets And Puddings: To Steam Puddings To Steam or poach the following puddings, stand the mould or moulds with contents upwards on a fold of paper in a stewpan containing boiling water to about three-parts the depth of ...

Hot Sweets And Puddings. Part 2: Alexandra Sauce Put into a stewpan two bayleaves, the peel and juice of one lemon, two ounces of castor sugar, one tablespoonful of apricot jam, as much ginger as will cover a sixpenny piece, and hal...

Hot Sweets And Puddings. Part 3: Pudding A La Camille Pouding A La Camille Put into a stewpan one pint of new milk, the chopped peel of one lemon, a pinch of cinnamon, and three ounces of castor sugar; bring this to the boil, then m...

Hot Sweets And Puddings. Part 4: Little Florida Puddings Petite Poudings A La Florida Put into a stewpan half a pint of new milk, the finely-chopped peel of one lemon, one ounce of castor sugar, and two ounces of butter; bring this ...

Hot Sweets And Puddings. Part 5: Montmorency Pudding - Pouding A La Montmorency Put half a pint of new milk into a stewpan with two ounces of castor sugar and a split pod of vanilla; bring this to the boil, then mix into it two ounc...

Hot Sweets And Puddings. Part 6: Lemon Cream Pudding Pouding Au Creme De Citron Put four ounces of butter into a basin and work it till quite white with a wooden spoon or the hand; then add six ounces of castor sugar and work again ...

Hot Sweets And Puddings. Part 7: Omelet With. Apricot Jam Omelette Au Confiture D'abricots Break four eggs into a basin, and beat them up with three table-spoonfuls of milk, an ounce of castor sugar, a few drops of essence of vanill...

Hot Sweets And Puddings. Part 8: Meletti Souffle - Souffle A La Meletti Put into a basin four raw yolks of eggs, a saltspoonful of vanilla essence, two and a half ounces of castor sugar, two ounces of ratafia biscuit-crumbs, and the...

Hot Sweets And Puddings. Part 9: Rice Cream Souffle - Iced Orange Sauce Souffle De Creme De Riz - Sauce D'oranges Froide Put into a stewpan two and a half ounces of castor sugar, the finely-chopped peel of one lemon, three ounces of...

Hot Sweets And Puddings. Part 10: Pudding A La Bourneville Pouding A La Bourneville Take half a pound of freshly-grated cocoanut, two ounces of freshly-made white breadcrumbs, the finely-chopped peel of one large lemon, three-quarter...

Hot Sweets And Puddings. Part 11: Apricots A La Conde Apricots A La Conde Put a half-pound of Carolina rice in a saucepan with enough cold water to cover it, let it come to the boil, then strain and wash in cold water and put it back...

Hot Sweets And Puddings. Part 12: Little Croustades A La Marquise Petites Croustades A La Marquise Lightly rub the insides of some croustade or bouche moulds with butter, and thinly line them with short paste for tarts (vol. i.), and...

Hot Sweets And Puddings. Part 13: Chocolate Ballettes Ballettes Au Chocolat Put into a stewpan half a pint of water, one ounce of castor sugar, four ounces of butter, and the finely-chopped peel of one lemon; bring to the boil, then ...

Hot Sweets And Puddings. Part 14: Rice Cream Beignets Beignets De Creme De Riz Put six ounces of butter into a basin, and work it with the hand or a wooden spoon till it presents a creamy appearance; then add to it eight ounces of Ma...

Hot Sweets And Puddings. Part 15: Apricot Fritters Fritot D'abricots Take the ripe or tinned apricots and put them in a basin, with a dust of castor sugar and a few drops of brandy or rum; dip them one by one in frying batter (vol. i...

Chapter XII. Cold Fancy Sweets: Spun Sugar Put half a pound of water and one pound of best cane loaf-sugar in a perfectly clean copper sugar-boiler or thick stewpan; cover the Spinning Sugar pan over, bring to the boil, remove any ...

Cold Fancy Sweets. Part 2: Meringue Mixture For Meringues A L'americaine Put two whites of eggs into a pan with a pinch of salt and whip till quite stiff, then mix with a quarter of a pound of castor sugar; place a similar qua...

Cold Fancy Sweets. Part 3: Little Mokas - Petite Mokas Put into a stewpan four whole fresh eggs, six ounces of castor sugar, the finely-chopped peel of one lemon, and a few drops of vanilla essence; whip these over boiling wat...

Cold Fancy Sweets. Part 4: Almond Paste For Acorns Take six ounces of ground almonds, half a pound of icing sugar, a teaspoonful of Maraschino syrup or liqueur, and six or eight drops of vanilla essence; mix with two raw white...

Cold Fancy Sweets. Part 5: Timbal A La Florence - Timbale A La Florence Put rather better than half a pound of Valencia almonds into a stew-pan with sufficient cold water to cover them; bring to the boil, then rinse them in co...

Cold Fancy Sweets. Part 6: Vanilla Cream For Apples A La D Orleans Mix half a pint of single cream with two ounces of castor sugar, and a split half pod of vanilla; bring to the boil, stand the pan in the bain-marie for about ...

Cold Fancy Sweets. Part 7: Mixture For Little Neva Balls Mix together in a basin with a wooden spoon or with the hand a quarter of a pound of fresh butter and the finely-chopped peel of one lemon until quite creamy; then add t...

Cold Fancy Sweets. Part 8: Brandy Snaps With. Cream Brandy Snaps A La Creme Prepare some Brandy Snaps (see recipe), and while hot after being cooked, glaze one side with the golden syrup, and then wrap them round on Pompadour ...

Cold Fancy Sweets. Part 9: Vanilla Bavaroise For Charlotte A La Princesse Take one and a half gills of milk boiled with vanilla pod, and two ounces of castor sugar, mixed when boiling with a quarter-ounce of Marshall's gelatin...

Cold Fancy Sweets. Part 10: Neapolitan Cake Gateau Napolitaine Take one pound of fine flour that has been sifted, rub into it half a pound of good butter till quite smooth, and mix into it half a pound of castor sugar, half a p...

Cold Fancy Sweets. Part 11: Walnuts Or Filberts For Baba A La Parisienne Crack the shells of the nuts, remove the skin, and when cleaned steep them in a little brandy or liqueur, then mask them with Coffee glace (vol. i.), put ...

Cold Fancy Sweets. Part 12: Mentone Cake Gateau Menton Chop three-quarters of a pound of dried sweet cocoanut quite fine, then mix with it six ounces of Marshall's Creme de Riz, a quarter-pound of castor sugar, three ounces of ...

Cold Fancy Sweets. Part 13: Chevalier Cakes Choux A La Chevalier Prepare some Choux paste (vol. i. page 40), and put it into a forcing bag with a plain pipe; force the mixture out on to a baking-tin in the form of horseshoes, a...

Cold Fancy Sweets. Part 14: Timbal Of Chestnuts A La Cannes Timbale De Marrons A La Cannes Take one and a half pounds of chestnuts, prepared as for 'Chestnuts en Caisses'; mix quickly into this puree two ounces of castor sugar,...

Cold Fancy Sweets. Part 15: Timbal A La Christina Timbale A La Christina Well oil a timbal or turban mould and line it with Nougat paste (vol. i.), trim off the edges and set aside till cold, remove the case from the mould, mas...

Cold Fancy Sweets. Part 16: Cream For Egg A La Mille Fruits Whip half a pint of double cream till quite stiff, sweeten it with two ounces of castor sugar, flavour with a few drops of vanilla essence, stir in a few drops of liqu...

Cold Fancy Sweets. Part 17: Little Beatrice Cakes Petits Gateaux A La Beatrice Line some little boat-shaped moulds very thinly with short paste as below, trim off the edges, and place inside each case three dried cherries; cove...

Cold Fancy Sweets. Part 18: Imperial Cake Gateau D L'lmperiale Whip twelve whole eggs, one pound of castor sugar, and two ounces of vanilla sugar over boiling water till the mixture is warm, then remove it from the fire and whi...

Cold Fancy Sweets. Part 19: Bavaroise For Almond Charlotte A La Beatrice Put into a stewpan half a pint of milk with two ounces of castor sugar and half a split pod of vanilla, stand it in a bain-marie to infuse for about ten m...

Cold Fancy Sweets. Part 20: Basket A La Rosslyn Corbeille A La Rosslyn Take a basket mould, oil it well, and line it with Nougat paste (vol. i.) about a quarter of an inch thick, pressing the mixture well into the shape of the ...

Chapter XIII. Fancy Jellies, Creams, And Cold Puddings: To Turn-out Jellies And Creams Dip the mould into hot water, pass a clean cloth over the bottom to absorb any moisture, place the plate or dish over the bottom of the mould, turn them over together a...

Fancy Jellies, Creams, And Cold Puddings. Part 2: Little Piccolo Jellies Petites Gelees A La Piccolo Take some egg moulds and line them one-eighth of an inch thick with Lemon Jelly (No. 2), having the moulds open for the purpose; when the moulds are...

Fancy Jellies, Creams, And Cold Puddings. Part 3: Russian Jelly Gelee A La Russe Take one quart of Lemon Jelly (No. 2), and when cool add two wineglassfuls of Kirsch liqueur or syrup and one wineglass of brandy; divide it into three portions, colour...

Fancy Jellies, Creams, And Cold Puddings. Part 4: Custard For Mosaic Jelly Put rather better than half a pint of milk to boil with two ounces of loaf or castor sugar, a little piece of lemon peel, and a bayleaf; boil for a minute or two and dissolve...

Fancy Jellies, Creams, And Cold Puddings. Part 5: Sultana Sponge Jelly Gelee A La Sultana Wash and dry one and a half pounds of picked sultanas, then put them in a stewpan with enough cold water to cover them, bring to the boil, put them in a cullen...

Fancy Jellies, Creams, And Cold Puddings. Part 6: Syrup For Rowanberry Jelly Take four ounces of the best loaf-sugar, the finely-cut peel of one lemon, a piece of stick cinnamon (about two inches long), and one and a half gills of water; boil to a q...

Fancy Jellies, Creams, And Cold Puddings. Part 7: Vanilla Bavaroise With Fruits - Bavaroise Vanille Aux Fruits Put into a stewpan three-quarters of a pint of new milk, three ounces of castor sugar, a split pod of vanilla, and bring to the boil; stan...

Fancy Jellies, Creams, And Cold Puddings. Part 8: Maraschino Cream For Bavaroise A La Pompadour Mix one and a half gills of Lemon Jelly (No. 2) with half a gill of thick cream, flavour with a wineglass of Maraschino liqueur, then use. Garnish Fob...

Fancy Jellies, Creams, And Cold Puddings. Part 9: Bavaroise A L'imperiale Bavaroise A L'lmperiale Put a plain Charlotte mould in a basin containing a little ice, and line it about one-eighth of an inch thick with Lemon Jelly (No. 2) that is flavoure...

Fancy Jellies, Creams, And Cold Puddings. Part 10: Compote Of Melon A La Crenie Compote De Melon A La Creme Remove the peel and pips from a ripe melon and cut it in slices about a quarter of an inch thick, put it in a dish or pan and sprinkle it with...

Fancy Jellies, Creams, And Cold Puddings. Part 11: Vienna Cream Creme A La Vienne Put into a stewpan one and a half pints of new milk, two bayleaves, three ounces of castor sugar, and a pinch of ground cinnamon; bring this to the boil, then mix into ...

Fancy Jellies, Creams, And Cold Puddings. Part 12: Cream A La Meque Creme A La Meque Take one pint of stiffly-whipped cream, mix with it three ounces of castor sugar, a saltspoonful of vanilla essence, and a tablespoonful of Maraschino liqueur. Have ...

Fancy Jellies, Creams, And Cold Puddings. Part 13: Banana Puree For Little French Creams A La D'artois Take four bananas, remove the skins, and pound up the fruit, mix with two tablespoonfuls of pineapple jam, one ounce of castor sugar, and a large w...

Fancy Jellies, Creams, And Cold Puddings. Part 14: Pudding A La Heine Pouding A La Reine Line a fancy jelly mould (one with a pipe will be best) with Lemon Jelly (No. 2) about one-eighth of an inch thick, and garnish it with cut dried cherries, blanc...

Fancy Jellies, Creams, And Cold Puddings. Part 15: Strawberry Custard For Timbal A La Versailles Boil one and a half ounces of sugar and half a pint of milk or cream together, and dissolve in it half an ounce of Marshall's Leaf Gelatine; mix this on ...

Chapter XIV. Dishes With Pastries, Pastes, Rice, Etc Including Entrees, Sweets, Removes, Savouries, Etc: Vol-au-vent A La Prince George Vol-au-vent A La Prince George Prepare some puff paste (vol. i.) - say three-quarters of a pound for a vol-au-vent for eight persons - and roll it out about half an inc...

Dishes With Pastries, Pastes, Rice. Part 2: Little Croustades Of Calf's Brains Petites Croustades De Cervelles De Veau Take some little corbeille moulds and line them with short paste (vol. i.) about one-eighth of an inclr'thick, pressing the ...

Dishes With Pastries, Pastes, Rice. Part 3: Puree Of Chicken For Patties A La Mancelle Take for ten to twelve patties half a pound of cooked chicken and pound it till smooth with one ounce of fresh butter, a little coralline pepper and salt, t...

Dishes With Pastries, Pastes, Rice. Part 4: Oyster Rissoles A La Grand Hotel Rissoles Aux Huitres A La Grand Hotel Take some bearded raw oysters for these, allowing one to each person; put four large tablespoonfuls of thick Brown sauce (vol. i...

Dishes With Pastries, Pastes, Rice. Part 5: Ragout For Lobster Patties A La Creme Take the meat from a small cooked lobster, cut it into small square pieces, put it into a pan with a quarter-pint of stiffly-whipped cream, a quarter-pint of sti...

Dishes With Pastries, Pastes, Rice. Part 6: Pastry With. Preserve D'artois Au Confiture Take half a pound of puff paste (vol. i.), give it six turns, then roll it out about a quarter of an inch thick, and cut from it two strips about half a ya...

Dishes With Pastries, Pastes, Rice. Part 7: Meringue Mixture For Pastry Artichokes A La D'estrees Take four raw whites of eggs and a pinch of salt and whip them together till quite stiff, then mix with boiling syrup prepared as below; divide i...

Dishes With Pastries, Pastes, Rice. Part 8: Puree For Fleur Of Apples A La Creme Take one and a half pounds of good cooking apples, peel and slice them, and put them into a stewpan with half a pint of water, three ounces of castor sugar, the p...

Dishes With Pastries, Pastes, Rice. Part 9: Maids Of Honour - Filles D'honneur Line some small patty pans that have rather deep bottoms about a quarter of an inch thick with puff paste, trim off the edges and prick the bottom well to prevent i...

Dishes With Pastries, Pastes, Rice. Part 10: Mince Pie A La Francaise Prepare one pound of puff paste (vol. i.), roll it out about half an inch thick, and cut it into two pieces; place one piece on a wetted baking-tin, brush it over with cold w...

Dishes With Pastries, Pastes, Rice. Part 11: Princess Tartlets Tartelettes A La Princesse Take some tartlet or small bouche tins and thinly line them with short paste (vol. i.), place a little buttered paper inside each, fill them with rice or ...

Dishes With Pastries, Pastes, Rice. Part 12: Pork Pie Pate De Porc Free some fresh pork from bone and skin, then pass it through a sausage machine; season it with salt and pepper, and mix with each pound a quarter-pint of light gravy or water, ...

Dishes With Pastries, Pastes, Rice. Part 13: Clarified Stock For Raised Fish Pie A L'lmperiale Take the bones from the white fish, and the beards and liquor from the oysters, as well as the inside from the head of the lobster, and put all toget...

Dishes With Pastries, Pastes, Rice. Part 14: Gravy For Filling Up Pheasant Pie Take the bones of the birds, chop them up finely, and put them in a stewpan with an ounce of butter, a sliced onion, two bayleaves, a sprig of thyme and parsley, a s...

Dishes With Pastries, Pastes, Rice. Part 15: Little Patties A La Montrose Petite Pates A La Montrose Lightly butter some little barrel moulds, and line them with short paste (vol. i.), fill them with a ragout prepared as below and close the top...

Dishes With Pastries, Pastes, Rice. Part 16: Little Cases A La Breteuil Petites Caisses A La Breteuil Prepare, for six to eight persons, a quarter of a pound of puff paste, and cut it in lengths about two and a half inches by one and a half inc...

Dishes With Pastries, Pastes, Rice. Part 17: Cheese Bechamel For Gnocchi A La Francaise Take one pint of thick Bechamel sauce (vol. i), a quarter of a pint of cream, and a quarter of a pound of grated Parmesan cheese; mix and use. Gnocchi A ...

Dishes With Pastries, Pastes, Rice. Part 18: Sauce For Macaroni A La Casino Put into a stewpan one and a half pints of new milk and two very finely-chopped eschalots, and boil for about ten minutes. Then stir it on to three ounces of butter and...

Dishes With Pastries, Pastes, Rice. Part 19: Raviolis With Spinach A La Grecque Raviolis Aux Epinards A La Grecque Take a half-pound of Spinach puree (vol. i. page 262) and a quarter-pound of Raviolis paste (vol. i. page 221), roll the latter o...

Dishes With Pastries, Pastes, Rice. Part 20: Little Pastry Straws A La Verdun Petites Pailles De Patisserie A La Verdun Take a quarter of a pound of puff paste (vol. i.) and roll it out about one-eighth of an inch thick, cut it in strips about ...

Dishes With Pastries, Pastes, Rice. Part 21: Marinaded Herrings A La Victor Harengs Marines A La Victor Take some little boat-shaped tins, line them thinly with puff paste (vol. i.) about the eighth of an inch thick, and trim the edges evenly, ...

Dishes With Pastries, Pastes, Rice. Part 22: Little Patties Of Cheese A La Torento Petites Bouchees De Fromage A La Torento Make some puff paste patty cases as for Patties a la Montglas (vol. i. page 155), and leave till cold; then fill up the ...

Chapter XV. Buns, Breads, Cakes, Biscuits, And Dessert Sweets: Little Alexandra Cakes Put into a stewpan or egg bowl four large fresh eggs, four ounces of fine castor sugar, twelve drops of essence of vanilla, and one ounce of powdered vanilla chocolate; whip th...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 2: American Flannel Cakes Put into a basin ten ounces of fine sifted flour, and add two large whole eggs, a pinch of salt, and mix with barely one pint of new milk; stir well together for about five min...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 3: Bartlett Chocolate Tea Cake Take half a pound of butter, a good pinch of ground cinnamon, and the same of ground mixed spice, the finely-chopped peel of one lemon, stir together till the mixture pres...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 4: Little French Cakes Take half a pound of Valencia almonds, put them in cold water and bring them to the boil, then strain and rinse in cold water and rub them in a cloth to take off the skins; chop t...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 5: Knutsford Cake Take half a pound of butter, a quarter-ounce of ground ginger, the finely-chopped zest of two oranges, a pinch of turmeric powder and ground cinnamon, mix up into a creamy consistency;...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 6: Madeira Cake Take three-quarters of a pound of good butter, work it to a creamy consistency with the finely-chopped peel of onelemon,a pinch of ground cinnamon; then mix with it one pound of castor s...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 7: Muscats Rub two ounces of Fry's Caracas Chocolate through a tine wire sieve, add to it one ounce of Marshall's Icing Sugar and half a gill of water, stir all together in a stewpan over the fire till ...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 8: Philadelphia Dough-nuts Take six ounces of good butter and work it to a creamy consistency, then work into it half a pound of castor sugar, a teaspoonful of salt, a quarter-ounce of ground cinnamon, ...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 9: Richmond Cakes Take six ounces of butter, a quarter-ounce of ground mixed spice, the same of ground ginger; mix together till of a creamy consistency, then add a quarter-pound of brown sugar, a quart...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 10: Tennis Cake Take a quarter of a pound of good butter, the finely-chopped peel of a lemon, work together till quite smooth and creamy, then add three ounces of castor sugar, a pinch of ground cinnamon...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 11: Little Toscan Cakes Put into a basin three ounces of good butter and the finely-chopped peel of one lemon, and work these with a wooden spain for about ten minutes: add half a pound of finely-chopped...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 12: Almond Wafers Take three-quarters of a pound of blanched and finely-chopped almonds, mix with them six ounces of castor sugar, three whole beaten-up eggs, one and a half ounces of fine sifted flour, ...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 13: Mottled Glace For Little Flowers Take three-quarters of a pound of icing sugar, one tablespoonful of brandy, the same quantity of Noyeau or Maraschino, and one and a half tablespoonfuls of warm water...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 14: Cream Buns Put into a stewpan a quarter-pound of butter, a quarter-pound of water, a pinch of salt, a teaspoonful of castor sugar; place the pan on the stove and bring the contents to the boil, then ...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 15: Bread For Breakfast Or Tea Made With Baking Powder Take, for one pound of finely-sifted flour, a quarter-ounce of salt and a pinch of castor sugar, and rub into it till quite smooth one and a half ou...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 16: Corn Bread Take four ounces of yellow corn meal, six ounces of fine flour, four ounces of castor sugar, and rub well together; add three whole raw well-beaten eggs, one ounce of Cowan's Baking Powder...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 17: Grisini Biscuits Take half a pound of fine flour, rub it through a wire sieve, and pat it into a basin; add to it a pinch of salt and half an ounce of butter, rub the butter into the flour until it i...

Buns, Breads, Cakes, Biscuits, And Dessert Sweets. Part 18: Marchpane Of Apricots Massepain D'abricots Put one pound of Jordan almonds into a stewpan with sufficient cold water to cover them; bring this to the boil, then strain and rinse the almonds in cold w...

Chapter XVI. Jams, Preserves, Compotes, And Macedoines Of Fruits: Apple Marmalade Put into a stewpan one pound of finely-sliced peeled apples, a quarter of a pint of water, one ounce of butter, the finely-cut peel of half a lemon, a strip of cinnamon about a quarte...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 2: Ginger Syrup For Carrot Ginger To each pint of water put fourteen ounces of loaf sugar and a teaspoonful of ground ginger, colour with carmine, boil down to half the quantity, then use. Compote of C...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 3: Bottled Crab-apples Rub the crab-apples over carefully with, a clean dry cloth, and prick each over with a needle to prevent them bursting. Put into a stewpan one pint of water, two pounds of loaf su...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 4: Macedoine Of Fruits In Syrup Put twelve ounces of loaf sugar to boil with a pint and a half of water until it reaches the consistencv of cream, then strain it and mix with it a tablespoonful of Noyea...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 5: Gooseberry Jam Take the berries quite ripe and when fresh gathered and dry, pick off the stalks and weigh them, and for each pound take a pound of good loaf sugar crushed up small and a gill of water...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 6: Transparent Orange Marmalade Take some very pale Seville oranges and cut them into quarters, take out the pulp and put it in a basin, removing the pips and white part; put the peels into slightly sal...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 7: Pineapple Chips Take a perfectly ripe sound pine for this purpose, carefully remove all the peel with a sharp-pointed knife and clear all the pips out, cut the fruit into four pieces straight down (o...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 8: Raspberry And Red Currant Jam Take some freshly-gathered fruits that are picked in dry weather, free them from stems; take six ounces of raspberries to one pound of currants and fourteen ounces of lo...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 9: Strawberry Jam, No. 3 Take three-quarters of a pound of crushed loaf sugar to each pound of dry picked fruit, bring it to the boil, keep it well skimmed, but do not let it boil fast or it will crush ...

Jams, Preserves, Compotes, And Macedoines Of Fruits. Part 10: Crystallised Violets Take some double violets that have been picked when quite dry, and clip the stalks off close to the flower. Have some loaf sugar boiled to pearl (see recipe, vol. i. page 28), th...

Chapter XVII. Pickles And Preserves Of Vegetables And Meats: Carrots Pickled Wash in cold water some freshly-gathered young carrots, and put them into a stewpan with enough cold water to cover them; season with salt and bring them gently to the boil, then stra...

Pickles And Preserves Of Vegetables And Meats. Part 2: Piccalilli Pickle Take as many varieties of vegetables as possible for this, such as nasturtiums, cauliflowers, white-heart cabbages, small peeled button onions, cucumbers, radishes, gherkins, capsic...

Pickles And Preserves Of Vegetables And Meats. Part 3: Pickled Pork Cut up the pork as soon as it is cold in pieces sufficiently large to lie in the pickling trough; then strew a layer of salt and a sprinkling of brown sugar in the trough, rub the pork o...

Chapter XVIII. Garnishes, Farces, Purees, Icings, Etc: Aspics And Chaudfroids - Blocks Of Aspic Mayonnaise Pour some Mayonnaise aspic (see recipe) into a plain mould or stewpan to about two inches in depth, let this set, and then dip the mould into warm ...

Farces: Farce - For Turkey Or Chicken Stuffed With Ox Tongue Take two pounds of fat and lean pork and a pound and a half of white meat (veal or rabbit), pound these till smooth or pass through the sausage ma...

Purees: Cheese Puree - For Centre Of Flours, Croustades, Etc Take six ounces of finely sliced Gruyere or good Cheddar cheese, two tablespoonfuls of thick Bechamel sauce (vol. i.), a quarter of a pint of crea...

Purees. Continued: Puree Of Haricot Beans For Garnishing Sweetbreads, Entrees Of Meat And Birds, Etc Put one pound of haricot beans to soak in cold water for a day or two before using them, change the water often, and ...

Fancy Butters: Anchovy Butter For Garnishing Fillets, Etc Take three ounces of fresh butter, two hard-boiled yolks of eggs, and six boned Christiania anchovies; pound together, then rub through a sieve, and then ad...

Croutons, Pastes, And Rice: Croutons With Cheese For Soup Take some nice slices of stale bread and cut them out with a cutter about the size of a shilling; fry them in clarified butter (vol. i. page I I) till a nice golden colo...

Croutons, Pastes, And Rice. Continued: Neapolitan Garnish Put a quarter-pound of Naples macaroni to cook for half an hour in plenty of boiling water with a good pinch of salt; then strain off and cut it in lengths of about one inch and mi...

Egg, Custards, Etc: Egg Garnish For Little Coquilles, Etc Whip till stiff three whites of eggs with a pinch of salt and a dust of Marshall's Coralline Pepper, and use by means of a forcing bag with a large rose pipe. ...

Icings: Apricot Glace For Glazing Cakes, Etc Put about half a pound of apricot jam into a stewpan with about two gills of water, six ounces of castor sugar, and a saltspoonful of apricot yellow or other colo...

Vegetable Garnishes: Artichoke Bottoms With. Mayonnaise Take one small tin of cooked artichoke bottoms or six freshly cooled ones, cut them in neat dice shapes, mix with them two tablespoonfuls of thick Mayonnaise sauce ...

Vegetable Garnishes. Continued: Cucumber Salad - For Salmon, Entrees, Chicken, Etc Peel a nice large fresh cucumber and cut it into pea shapes with a pea-cutter, or it can be cut in dice-shapes; season it with a little salad oil, F...

Sundries: Fillets Of Chicken For Moulds, Either Hot Or Cold Take the breast fillets from a raw fowl and put them on a buttered baking-tin, sprinkle them with a few drops of lemon juice and a little salt, put a...

Advertisements: Ask Your Grocer To Get You Cowan's Baking Powder Use none other if you desire good quality at a reasonable price. Important Testimonial from Marshall's School Of Cookery. 'I find Cowan's Baking Powde...

Cooking Classes: The Most Successful Of Its Kind In The World Classes Personally Conducted By Mrs. A. B. Marshall The Queen says, Go and see for yourself at this School what properly managed cookery is like. Mr...

Cooking Classes. Part 2: Departments Classes. Personally conducted by Mrs. A. B. Marshall, daily, except Saturdays, 10.80 a.m. to 4 p.m. AGENCY. For engagement of permanent Cooks. Address the Lady Superintendent. Staff Cooks...

Cooking Classes. Part 3: Beware Of Unwholesome Imitations It is of the utmost importance that Purchasers of Gelatine should buy only such as they can depend upon for purity and quality. The injurious substances sometimes put...

Cooking Classes. Part 4: An Exquisite And Delicately Flavoured Curry Per bottle, 6d., 1s., and 2s. This Label on each bottle. Specimens From The Book Of Moulds, Containing 68 Pages Of Illustrations, Published By Marshall's ...

Cooking Classes. Part 5: Small Moulds No. 202. - Fish Mould. 4 1/2 in., 6s. per doz. No. 203. - Crawfish. 31/2 in., 6s. per doz. No. 204. - Chicken. 2 3/1 in..6s.per doz. No. 206A. - Tongue. 4 in., 6s. per...

Cooking Classes. Part 6: Bouche Cups 4s. per dozen. No. 196. - Hexagon Dariols. 4s. and 5s per doz. No. 197. - Cutlet Tins. 1s. 6d. per doz. No. 199. - Rose. 3s, per doz. No. 201. - Cornet Tins. 2s. 6d...

Cooking Classes. Part 7: Marshall's Cabinet Refrigerators All Modern. Improvements Ventilated Lock and Key to each compartment, closed Air Valves preventing the ingress of warm air. These Refrigerators have gained Prizes...

Cooking Classes. Part 8: Four-pronged Ice Breaker Made of Best Steel. Price 3*. each. Specimens From Illustrated Catalogue of Household and Kitchen Requisites Published by Marshall's School Of Cookery Containing 48 page...

Cooking Classes. Part 9: Wrought Steel border=0> 9 Vessels ...... ......... £3 13 0 11 Vessels ...... ......... 4 6 0 Wrought Iron With Beat Planished Tin Vessels border=0> 9 Vessel...

Cooking Classes. Part 10: Omelet Pans Tinned Inside, with bright Iran Handles. border=0> Best Quality, copper round. Diameter 7 8 9 10 11 12 inches. Price ... 4/9 5/9 ...

Cooking Classes. Part 11: Fish Fryers, With Wire Drainers By which the Fish, when cooked, can be suspended over the fat, thus allowing it to dry and be kept warm. border=0> Length.....; 12 13 14 ...

Headaches Begone! A Systemic Approach To Healing Your Headaches

Don't Let Your Bike Seat Ruin Your Sex Life Book

Larger Cookery Book Of Extra Recipes | by Mrs A. B. Marshall

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