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The Epicurean | by Charles Ranhofer



A complete treatise of analytical and practical studies on the culinary art including table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc., And a selection of interesting bills of fare of Delmonico's from 1862 to 1894. Making a Franco-American Culinary Encyclopedia.

TitleThe Epicurean
AuthorCharles Ranhofer
PublisherCharles Ranhofer
Year1894
Copyright1893, Charles Ranhofer
AmazonThe Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art
The Epicurean

By Charles Ranhofer, Chef Of Delmonicos' Madison Squabs, Honorary President of the "Societe Cnlinaire Phitanthropique" of New York,

Illustrated With 800 Plates.

-Preface
IN PUBLISHING this work I have endeavored to fill a much needed want, viz: - the best and most effectual manner of preparing healthy and nutritious food. This edition contains innumerable recipes w...
-Table Service, American, French, Russian - For Breakfast, Lunch, Dinner, Supper, Collation Or Ambigu. Dinner Service - American Style - And Bill Of Fare (Dinner Service A L'Americaine Et Le Menu)
The success of a dinner depends upon good cooking, the manner in which it is served, and especially on entertaining congenial guests. The American service is copied more or less from the French ...
-Bills Of Fare For Dinner
Should the menu be intended for a dinner including ladies, it must be composed of light, fancy dishes with a pretty dessert; if, on the contrary, it is intended for gentlemen alone, then it must be sh...
-Bills Of Fare For Dinner. Continued
Punch Or Sherbets A punch or sherbet is always served after the entrees and before the roast; do not make an extra heading on the menu for these, only placing them on a line by themselves, for inst...
-Wines And Liquors Usually Called For (Vins Et Liqueurs Generalement Sends)
A Dinner Of Americans Reception-Room Sherry, Bitters, Cocktails. Dinner Wines Haut Sauterne, Amontillado, Sherry, Barsac, Pontet-Canet, Perrier-Jouet Brut, Liquors. A Dinner Of Frenc...
-The Dinner Table, Reception Table Service And Wines. (Le Couvert, Reception, Service De Table Et Les Vins). Table Service For Twenty-Four Persons
An oblong shaped table is preferable for a large dinner party, the feet being less incommodious; it must at least be six or seven feet wide and twenty-two feet long, with rounded ends. This shaped tab...
-The Center Line Of The Table
In the center of the table have a large piece of silverware decorated with plants, ferns and natural flowers, or else a high vase or simply a basket of flowers. These baskets or other decorations may ...
-The Center Line Of The Table. Part 2
Reception The gentlemen are to be received by a waiter, who before introducing them into the reception room, takes 'their overeoats, canes, hats, umbrellas, etc., leaving these articles in a place ...
-The Center Line Of The Table. Part 3
Interval. - Second Service Iced Punchor Sherbet Should there be no ladies present, cigarettes can be handed round at the same time. Remove the two white wine and sherry glasses, and replace them...
-French Service For 24 Persons (Service A La Francaise Pour 24 Couverts)
The first service is composed of hors-d'oeuvre (side dishes), two soups, two removes, four hot entrees, or two cold and two hot entrees. Remove the cold hors-d'oeuvre; serve the punch or sherbet. ...
-Russian Service (Service A La Russe)
The habit we have of eating everything very hot and very fast comes to us from the Russian service: it differs from the French service in the very fact that nothing hot appears on the table, everyt...
-Supper Buffet
Supper, (Le Souper.) To sleep easily one must sup lightly. Supper buffets are dressed on tables twelve to twenty feet long by four to five feet wide ; larger or smaller according to the number o...
-Supper Buffet. Continued
Sweet Entremets And Desserts Third part. - Intersperse among the cold dishes, liquor and fruit jellies, bavarois. pains of rice puddings, blanc-manges and charlotte russes, assorted creams and c...
-Service For Luncheons
Lunch is a small repast indulged in between breakfast and dinner. This meal is called lunch in English, in French gouter or taste, because it is less heavy than the others, and, as generally very litt...
-The Breakfast Table
The breakfast table must be laid simpler, although with as much care and taste as for all other meals; naturally there is less ceremony to be observed for a breakfast, the simplicity of the bill of fa...
-Supplies (Approvisionnements)
Good cooking is only obtained by having all the ingredients healthy, appetizing and nutritious; the stomach must not be fatigued, and yet the eye and the palate have to be somewhat flattered. A dish m...
-Supplies (Approvisionnements). Part 2
Poultry Index for Poultry and when it is in season. S indicates when in season. B indicates when the poultry is at its best. POULTRY. VOLAILLE. January ...
-Supplies (Approvisionnements). Part 3
Table Of Supplies. Fruits Index for Fruits and when they are in Season. S indicates when in season. FRUITS. FRUITS. January February March...
-Supplies (Approvisionnements). Part 4
Game Index for Game and when it is in Season. S indicates when in season. GAME. GIBIER. January February March April ...
-Supplies (Approvisionnements). Part 5
Meats Index for Meats and when they are in season. S indicates when in season. B indicates when the meat is at its best. MEATS. VI ANDES. January Feb...
-Supplies (Approvisionnements). Part 6
Vegetables Index of Vegetables and when they are in season. M Indicates the month when in season. E Indicates when the vegetable comes from Europe; H when cultivated in hot-house or hot-beds. ...
-Supplies (Approvisionnements). Part 7
Model Market List Reed On hand Need BEEF. Chuck pcs Corned, Nav...
-Supplies (Approvisionnements). Part 8
Miscellaneous Reed On hand Need ...
-Bills Of Fare
The bills of fare are classed as follows: Breakfasts, Luncheons, Dinners, Buffet or standing suppers, Collations, Hunting parties, Garden parties served Ambigu, sit down suppers and dancing parties in...
-Breakfast Menus
Dejeuner, 12 Couverts. Menu Chablis Huitres (803) Madere Sec Poitrine d'oie fumee (822) Radis (808) Olives (800) Redsnapper marine (832) Perches a la Polonaise (1208) Vin de Moselle Croquette...
-Breakfast Menus. Continued
Dejeuner, 10 Couverts. Menu Lucines (803) Niersteiner Radis (808) Beurre (775) Olives (800) Tranches de saumon grillees sauce Bearnaise (1244) Champagne Grenadins de filet de boeuf Beaumarcha...
-January Breakfast Menus
Oysters with lemon (803) Eggs on a dish with cepes (2000) Broiled fresh codfish with bacon (1138) Calf's head vinaigrette (1519) Hashed pheasant (2299) Porterhouse steak a la Sanford (1...
-January Breakfast Menus #2
Anchovy salad (772) Ham omelet with green peas (2893) Small green turtle baked (1092) Sheep's trotters a la poulette (1659) Green peas with braised lettuce (3746) Squabs in earthenware saucepan (2018)...
-February Breakfast Menus
Caviare canapes (777) Bonvalet omelet (2882) Codfish tongues with chopped sauce (1141) Truffled pigs' feet (1785) Kernel of veal with thickened gravy (1521) German salad with croutons (...
-March Breakfast Menus
Oysters on the half shell (803) Eggs in cases a la Colbert (2874) Cisco fish, Castillane sauce (1134) Kernel of ham, Biarritz (1794) Veal cutlets inaitre-d'hotel (1501) Dandelion salad (2670) Compote ...
-April Breakfast Menus
Broiled sardines (1249) Omelet Desjardins (2887) Fried gudgeons (1163) Rump of beef miroton (1344) Guinea fowl with sauerkraut (1958) Mutton chops. Tavern style (1592) Souffled potatoes (2808) Strawbe...
-May Breakfast Menus
Clams (803) Spanish omelet (2907) Salt codfish a la Villageoise (1144) Turnips with Bechamel (2848) Calf's brains with black butter (1484) Chicken pie a la Rigolo (2371) Terrine of l...
-June Breakfast Menus
Omelet a la Andrews (2898) Bluefish, Havanese style (1118) Calf's brains in matelote (1482) Baked potatoes (2771) Clams, Philadelphia style (994) Chicken roasted in the saucepan (1881) Watercress and ...
-July Breakfast Menus
Marinated sardines (817) Cheese omelel (2883) Pompano a la Daclair (1232) Anna potatoes (2770) Sausages with white wine (1807) Mussels a la poulette (1047) Duckling, green mayonnaise with ...
-August Breakfast Menus
Parsley omelet (2903) Butterfish marinated and fried (1127) Sausages with tomato Soubise sauce (1805) Potted pigeons (1965) Sliced leg of lamb a la Dordogne (1710) Cream potatoes baked ...
-September Breakfast Menus
Broiled eels, tartar sauce (1150) Omelet with mushrooms (2899) Hashed tenderloin of beef, Sheppler (2389) Chipolata sausages (1801) Partridge a la Baudrimont (2093) Italian salad (2635)...
-October Breakfast Menus
Spinal marrow a la Barnave (1548) Omelet with fine herbs (2889) Redsnapper a la Cherot (1232) Gastronome potatoes (2789) Pork cutlets half glaze and with apples (1777) Scallops a la Mariniere (1076) R...
-November Breakfast Menus
Crawfish canapes (777) Omelet with frogs (2890) Fresh herring a la Calaisienne (1174) Pork cutlets, gherkin sauce (1781) Chicken legs, puree of Jerusalem artichokes (1877). Porterhou...
-December Breakfast Menus
Bartholomew canapes (852) . Fried eggs a la Montebello (2867) Wall eyed pike a la Durance (1213) Hollandaise potatoes (2790) Young rabbit, Valencia style (2139) Roast Guinea fowl (1958) Corn salad (26...
-Bill Of Fare For Invalids
Arrow root, Indian (361) Bavaroise (362) Chicken broth, plain (363) Chicken and mutton broth with barley (364) Chicken and veal broth (365) Clam broth and puree (366) Custard cream of chic...
-Lunch Menus
Lunch, 12 Couverts. Menu Ecrevisses vinaigrette (782) Caviar garni de citrons (778) Barsac Huitres sur coqnilles creuses (803) Bouillon en tasses (187) Homard a la creme (1044) Champagn...
-Lunch Menus. Continued
Lunch, 16 Couverts. Menu Fonds d'artichauts printaniers (773) Chablis Bouillon (187) Vieux Moules a la Villeroi (1048) St. Pierre Noisettes de filet de boeuf a la Maire (1415) Aubergine...
-January Lunch Menus
Oysters a la Bearnaise tomatoed (1052) Escalops of fat livers with risot, Perigueux sauce (2281) Eggs cocottes (2873) Broiled quails (2128) Endive salad (2671) Meringue flawn (3174) Dessert Scallop...
-February Lunch Menus
Oyster rissolettes, Pompadour (956) Beefsteak. Bordelaise with marrow and truffles (1372) Roast reedbirds with cresses (2152) Cauliflower salad mayonnaise (2649) Venetian lemon custard pie (3202) ' Ch...
-March Lunch Menus
Scallops breaded with eggs and fried (1077) Veal pie a la Dickens (2S80) Artichoke bottoms, Villars (2682) Broiled duckling (1938) Chicory salad (3668) Rice souffle with maraschino (312...
-April Lunch Menus
Caviare (778) Scallops a la Brestoise (1074) Grenadins of beef with sweet peppers (1394) Noodles with fried bread-crumbs (2973) Broiled squabs, Colbert sauee (2013) Stuffed eggs (sweet)...
-May Lunch Menus
Clam pancakes or fritters (996) Small patties, Mazarin (944) Epigrammes of lamb a la Toulouse (1694) Broiled squabs (2013) Lettuce salad (2672) Surprise of fruits, frothy sauce (3219) ...
-June Lunch Menus
Lobster a la Delmonico (1037) Timbales Mentana (974) Mutton cutlets with chicory (1602) Artichoke bottoms, Montglas (2679) Croquettes of capon a la Royal (876) Coffee cream eclairs (330...
-July Lunch Menus
Shells of lobster (3848) Squab cutlets, Perigueux (2267) Potato cakes (2778) Lamb minion fillet pie a la Manning (2373) Small vanilla souffles in cases (3130) Cream cheese (3698) Pic...
-August Lunch Menus
Lobster, American style (1024) Pigeons braised with green peas (1969) Ti.ubales of sweetbreads, modern (2388) Cream cakes iced with coffee (329-1) Raspberry water-ice (3607) Peaches. Kulibiac, R...
-September Lunch Menus
Alligator pears (771) Boudius of game, Berckoux (3218) Olysters a la Rubino (1055) Epigrammes of mutton a la Jardiniere (1607.) Timbale of pullet (2386) Iced souffles, Favart (3534) ...
-October Lunch Menus
Crawfish tails in shells (2341) Chicken fricassee (1861) Venison cutlets, tomato Parisian sauce (3174) Tomatoes stuffed with fresh mushrooms (2842) Conde peaches (3081) Watermelon St...
-November Lunch Menus
Steamed oysters (1064) Lobster a la Creole (1029) Rib steak a la Bercy (1364) Galantine of pheasant, sliced (2495) Roast chicken garnished with water-cresses (1881). Bice border with ba...
-December Lunch Menus
Curried oysters, Indian style (1071) Lobster cutlets a la Shelley (2261) Baked macaroni (2959) Cold quail pie (2565) Asparagus salad (2621) Croquettes a la Trimalcion (3016) Cocoanut Pain of ...
-Dinner Menus
Dinner, 8 To 10 Persons. Menu Soup Meissonier (324) Remove Sheepshead a la Bechamel (1257) Dauphine potatoes (2783) Entrees Rack of pork, crown shape, with small onions (1798) ...
-Dinner Menus. Part 2
Dinner, 8 To 10 Persons. Menu Soup Chicken okra (299) Remove Fresh codfish slices with Hollandaise sauce (1140) Boiled potatoes. English style (2774) Entrees Sheep's tongue ecarlate with s...
-Dinner Menus. Part 3
Dinner, 16 To 20 Persons. Menu Soup Consomme a la Dubarry (229) Side Dish Pheasant croquettes (891) Fish Sheepshead a la Buena Vista (1259) Potato cakes (2778) Remove Goose stuffed w...
-Dinner Menus. Part 4
Dinner, 16 To 20 Persons. Menu Soup Consomme a la Daumont (228) Side Dish Cannelonsof puree of game (859) Fish Haddock, Holland style (1165) Boiled potatoes (2774) Remove Mongr...
-Dinner Menus. Part 5
Diner, 20 Couverts - Service A La Francaise. Menu Premier Service. On place les hors-d'oeuvre sur la table. Olives (800) Salade d'anohois (772) Celeri rave (779) Beurre (775) Kadis (808) M...
-Dinner Menus. Part 6
Dinner, 16 To 20 Persons. Menu Soup Cream of Brussels sprouts (230) Side Dish Rissoles of brains, Princeton (947) Pish Shad. Irish style (1254) Boiled potatoes (2774) Remove Goose a ...
-Dinner Menus. Part 7
Dinner, 16 To 20 Persons. Menu Soup. Champetre (296) Side Dish Beef palate croquettes (875) Fish Whitefish, pimentade sauce (1312) Potato cakes (2778) Remote Loin of veal a l'Ambassade (15...
-Dinner Menus. Part 8
Dinner, 8 To 10 Persons. Menu Soup Noodles with Parmesan (330) Remove Perch with parsley water (1211) Boiled potatoes (2774) Entrees Suckling pig with sauerkraut (1811) Spinach a ...
-Dinner Menus. Part 9
Buffet Cotes de bceuf roties a, l'Arnericaine (1331) Selle de mouton rotie (1605) Potage semoule (316) Os a la moelle sur croutes de pain grillees (1319) Tarte de noix de coco (3200) Diner 20 Co...
-Dinner Menus. Part 10
Dinner, 8 To 10 Persons. Menu Soup Puree of larks with chestnuts (281) Remove Pompano a la Duclair (1223) Potatoes boiled with fried bread raspings (2776) Entries Breast of veal stuf...
-Dinner Menus. Part 11
Dinner, 16 To 20 Persons. Menu Soup Calf's feet, English style (293) side Dish Chicken rissoles (948) Wish Broiled salmon, Bearnaise sauce (1244) Hollandaise potatoes (2790) Remove T...
-Dinner Menus. Part 12
Dinner, 16 To 20 Persons. Menu Soup Rice a la Rudini (343) Side Dish Robertson ham mousseline (915) Fish Sheepshead, Cardinal sauce (1261) Potato fritters (2788) Remove Oxtails...
-Dinner Menus. Part 13
Diner, 12 Couverts - A L'Americaine. Menu. Huitres (803) Potage Consomme Florentine (232) Creme d'asperges a la St. Vallier (247) Hoes-D'Ceuvre Timbales a l'Arlequin (907) Poisson Fi...
-Dinner Menus. Part 14
Diner De 20 Couverts - (A La Francaise). Menu Potage Consomme Adelina (215) Puree de lucines a la Hendrick (197) Grosses Pieces Bass raye a la Rouennaise (1108) Filet de boeuf a la Bareda ...
-Dinner Menus. Part 15
Avril. Diner, 14 Couverts - Service A L'Anglaise. Menu Potage Consomme Royale (241) Creme de laitues a la Evers (258) Poisson Bass raye sauce crevettes aux petoncles frits (1111) Croquette...
-Dinner Menus. Part 16
Diner 10 Couverts - Service A La Francaise. Menu Deux Potages Le Consomme Balzac (218) La creme de haricots flageolets (259) Deux Releves De Poisson Les filets de saumon a la d'Artois (123...
-Dinner Menus. Part 17
Dinee, De 20 Couverts - Service A La Russe. Menu Hors-D'Ceuvre Radis (808) Olives (800) Caviar (778) Beurre frais moule (775 Huitres rnarinees (803) Lucines (803) Potage Consomme Ber...
-Dinner Menus. Part 18
Dinner, 8 To 10 Persons. Menu Soup Lazagnette (339) Remove Fried brook trout (1299) Marchioness potatoes (2797) Entrees Shoulder of lamb a la Dessaix (1749) Salpicon of chicken, baked (...
-Dinner Menus. Part 19
Dinner, 16 To 20 Persons. Menu Soup Monteille (325) Side Dish Timbales a la Duchesse (964) Fish Brook trout a la Hussarde (1293) Potato tartlets (2810) Remove Tenderloin of beef a...
-Dinner Menus. Part 20
Dinner, 16 To 20 Persons. Menu Olives (800) Gherkins (785) Soup Gumbo with soft shell crabs (311) Side Dish Croustades, Perretti (900) Fish Bluefish a la Barnave (1117) Potatoes with...
-Dinner Menus. Part 21
Diner De 20 Couverts - Service A La Russe. Menu Lucines orangees (803) Potage Moselle Berncastle Consomme Careme (222) Bisque de homard Portland (208) Hors-D'Ceuvre Amontillado Atter...
-Dinner Menus. Part 22
Diner De 12 Couverts - Service A La Francaise. Menu Potage Consomme Comus (226) Benoiton (288) Hors-D'Ceuvre Bouchees a la Reine (938) Releves Saumon de Kennebec a la d'Artois (12...
-Dinner Menus. Part 23
Dinner, 8 To 10 Persons. Menu Soup Tagliarelli (339) Remove Pompano a la Anthelme (1220) Mellow potatoes (2799) Entrees Chicken sauted, Portuguese style (1898) Fried eggplants (2739)...
-Dinner Menus. Part 24
Dinner, 16 To 20 Persons. Menu Soup. Bisque of mussels a la Cutting (209) Side Dish Rissolettes a la Renan (957) Fish Flounders, Genlis style (1154) Cucumbers, English style (2661) ...
-Dinner Menus. Part 25
Juillet. Diner De 24 Couverts - Service A L'Anglaise. 345 Menu Potage Consomme Britannia (221) Bisque de crevettes a la Veragua (211) Poisson Saumon sauce marinade (1245) grosses pieces...
-Dinner Menus. Part 26
Dinner. 16 To 20 Persons. Menu Soup Consomme printanier with quenelles (239) Side Dish Mousseline a la Waleski (916) Fish Pike perch, Continental style (1218) Persillade potatoes (2790) ...
-Dinner Menus. Part 27
Dinner, 12 To 16 Persons. Menu Still]) Puree of peas with croutons (282) Side Dish Timbales, Perigordine (979) Fish Porgies a la Manhattan (1229) Duchess potatoes (2785) Remove Si...
-Dinner Menus. Part 28
Dinner, 16 To 20 Persons. Menu Soup Puree of Guinea fowl a la Washburn (279) Side Dish Attereaux of chicken a la d'Antiu (837) Fish Pompano Mazarin (1224) Potato croquettes (2782) Remove ...
-Dinner Menus. Part 29
Diner De 18 Couverts - Service A L'Americaine. Menu Lucines orangees (803) Potage Consomme a, la crerne de faisan (227) Tortue verte liee (353) Hors-D'Ceuvre Bressoles de foies gras ...
-Dinner Menus. Part 30
Diner De 18 Couverts - Service A La Francaise. Menu Huitres (803) Hors-D'Ceuvre Froids Artiehauts poivrade (773) Olives farcies aux auchois (801) Boeuf fume (822) Canapes d'ecrevisses (77...
-Dinner Menus. Part 31
Dinner, 16 To 20 Persons. Menu Soup Paterson (340) Side Dish Rissoles of crawfish, Beatrice (949) Fish Striped bass. Bercy (1101) Persillade potatoes (2774) Remove Haunch of roebuck ...
-Dinner Menus. Part 32
Dinner, 8 To 10 Persons. Menu Soup Puree of plovers a la Theo (271) Remove Blackfish a la Villaret (1116) Mellon potatoes (2799) Entries Gosling stewed with turnips (1954) String bea...
-Dinner Menus. Part 33
Dinner, 16 To 20 Persons. Menu Soup Puree of grouse a la Manhattan (272) Side Dish Cocks' kidneys, Villeroi (864) Fish Kingfish fillets, Valencay (2528) Viennese potatoes (2818) Remo...
-Dinner Menus. Part 34
Diner De 50 Couverts - Service A Lamericaine. Menu Huitres (803) Potage Consomme Duchesse (230) Bisque d'ecrevisses (201) Hors-D'Ceuvre Timbales a la Rothschild (983) Poissons ...
-Dinner Menus. Part 35
Dinner, 8 To 10 Persons. Menu Soup Oysters, French style (335) Remove Frostfish, Cherbourg style (1159) Dauphine potatoes (2783) Entries Rump of beef, modern style (1345) Green peas, Pa...
-Dinner Menus. Part 36
Dinner, 16 To 20 Persons. Menu Soup Puree of wild turkey, Sartiges (284) Side Dish Mousseline of woodcock (918) Fish Blackfish a la Sanford (1115) Boiled potatoes (2774) Remove Suckl...
-Dinner Menus. Part 37
Dinner, 16 To 20 Persons. Menu Soup Bisque of lobster a la Portland (208) Side Dish Timbales a la Marly (973) Fish Soles a la Lutece (1272) Potatoes with melted butter (271)0, Rem...
-Dinner Menus. Part 38
Diner De 40 Couverts - Service A La Russe. Menu Buffet Separe Sherry, Bitters, Canapes d'anchois (777) Radis (808) Olives (800) Kummel, Vermouth, Ce1eri en branches (779) Absinthe Saumon f...
-Dinner Menus. Part 39
Dinner, 16 To 20 Persons. Menu Soup Consomme with Lasagnettes (339) side Dish Mousseline of woodcock (918) Fish Halibut a la Richmond (1169) Potato tartlets (2810) Return-' Saddle of...
-Dinner Menus. Part 40
Dinner, 16 To 20 Persons. Menu Soup Bisque of crawfish a la Humboldt (203) Side Dish Palmettes of quails, African style (931) Fish Soles a la Trouville (1277) Viennese potatoes (2812) R...
-Dinner Menus. Part 41
Dinner, 8 To 10 Persons. Menu Soup Cream of peas with mint (261) Remove Stuffed fillets of sole (1281) Marchioness potatoes (2797) Entrees Cutlets of lamb a la Clemence (1673) Artichoke...
-Dinner Menus. Part 42
Diner De 24 Couverts - Service A L'Anglaise. Menu Potage Potage de becasses (360) Crime de legumes a la Banville (266) Poisson Turbot Anglais sauce aux capres (1307) Pommes de terre ...
-Dinner Menus. Part 43
Dinner, 16 To 20 Persons. Menu Soup Puree of young rabbit, St. James (274) Side Dish Rissoles of sweetbreads (954) Wish Spotted fish, Calcutta (1287; Viennese potatoes (2812) Remo...
-Dinner Menus. Part 44
Dinner, 16 To 20 Persons. Menu Soup Consomme, Bariatenski (219) Side Dish Bondons of woodcock a la Diane (845) Fish Striped bass with white wine (1113) Marchioness potatoes (2797) Re...
-Dinner Menus. Part 45
Dinner, 8 To 10 Persons. Menu Soup Raviolos with Nizam pearls (359) Remove Haddock, Holland style (1165) Entrees Loin of pork a la Reglain (1796) Cucumbers breaded, English style (37...
-Dancing Party Of 100 Persons - Served French Style. Refreshments And Supper
First Service, 11 o'clock. Genoeses with cream meringued (3308) Conde cakes (3297) Varied fruit tartlets (3337) Africans (3364) Macaroons (3379) Refreshments Lemonade. Orgeat and Grenadine sy...
-Supper And Buffet Menus
Souper De 30 Couverts - Service A L'Americaine. Menu Huitres (803) Consomme en tasses (189) Radis (808) Olives (800) Celeri en branches (779) Hotnard a la Hervey (1034) Croquettes de eh...
-Supper And Buffet Menus. Part 2
Sideboard For Tea, Refreshments And Ices Tea (3704) Coffee (3701) Punch (3501) Chocolate (3700) Strawberry mousse (3474) Small ices (3431) American sherbet (3521) Lemonade (3713) Tea cakes (3...
-Supper And Buffet Menus. Part 3
August - Garden Party - 100 Persons. Ambigu - 200 Persons Radishes (808) Butter (775) Olives (800) Caviar (778) Salted almonds (3696) Marinated cauliflower (776) Potato salad with herri...
-Supper And Buffet Menus. Part 4
Souper Buffet Et Assis Pour 100 Couverts. Menu Buffet Consomme de volaille (190) Huitres fricassees a la poulette (1067) Coquilles de saumon (2346) Terrapene a la Maryland (1085) Cafe (3701) ...
-Supper And Buffet Menus. Part 5
Buffet Pour 300 Personnes. Menu Chaud Consomme de gibier (192) Huitres a la Villeroi (1056) Rissolettes a la Renan (957) Bouchees de ris de veau a la Francaise (940) Terrapene, Maryl...
-Supper And Buffet Menus. Part 6
Buffet Pour 150 Personnes. Menu Chaud Consomme (189) Huttres a la poulette (1067) Palmettes a la Varsovienne (924) Rissoles de palais de boeuf (952) Bouchees Turbigo (941) Terrape...
-Supper And Buffet Menus. Part 7
Buffet Pour 80 Personnes. Menu Chaud Bouillon clair (187) Moules a la Mariniere (1046) Lucines orangees farcies (997) Brissotins de volaille au supreme (849) Bouchers a 1'Aiidalouse ...
-Supper And Buffet Menus. Part 8
Buffet Pour 250 Personnes. Menu Chaud Bouillon (187) Huitres a la Philadelphie (1063) Croquettes de crabes a la Parmentier (879) Selle de chevtvuil rotie (2194) Bouchees de ris de ve...
-Supper And Buffet Menus. Part 9
Sideboard For 150 Persons Hot Consomme (189) Oysters a la poulette (1067) Sweetbread cutlets a la Talleyrand (2272) Roast woodcock (2206) Pullet croquettes a la Wright Sanford (882) ...
-Supper And Buffet Menus. Part 10
Sideboard For 400 Persons Hot Chicken consomme' (190) Oyster rissolettes a la Pompadour (1054) Lamb croquettes a la De Rivas (888) Roast quails (2131) Crab patties (935) Tirnbalea...
-Restaurant Bill Of Fare. Breakfast. June
Coffee (3701) Chocolate (3700) Arabian raeahout (3703) English breakfast tea (3704) Side Dishes Clams (803) Gherkins (785) Sandwiches (811) Radishes (808) Olives (800) Caviare (778) Anchov...
-Restaurant Bill Of Fare. Lunch. July
Clams (803) Soups Consomme in cup (189) Pea puree with croutons (282) Julienne faubonne (318) Fish broth with clams (370) Clam chowder (300) Chicken okra (299) Mock turtle thickened (355) ...
-Restaurant Bill Of Fare. Dinner. May
Clams (803) Soups Consomme Careme (222) Rice a la Rudini (343) Sherman (344) Bisque of crawfish a la Bateliere (202) Cream of sorrel with stuffed eggs (362) Julienne Mogul (318) Pea puree ...
-Restaurant Bill Of Fare. Supper. August
Clams (803) Hot Welsh rarebit (946) Consomme in cups (189) Golden buck (946) Stuffed lobster tails, deviled (1043) Ramequins (2975) Deviled mutton kidneys on skewers (1620) Stuffed hard sh...
-Almonds
(1). Burnt Almonds And Filberts (Amandes Et Avelines Pralinees) Split some shelled almonds or filberts in two: if almonds are used mince well and roast lightly in the oven, on a baking sheet withou...
-How To Blanch Food
(7). How To Blanch Rice (Pour Blanchir Le Riz) Before blanching rice it should be picked, washed, then put into a saucepan and moistened with cold water; bring the liquid to boiling point, stirring...
-(9). How To Bone Poultry Or Game (Pour Desosser La Volaille Et Le Gibier)
Poultry or game are generally boned in order to stuff them properly; they must first be singed lightly, the legs cut off as well as the pinions and neck, keeping the skin of the latter as long as poss...
-(10). Dish Borders Of Noodle Paste, Cooked Paste, Metal, English Paste Or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle For Dressing Tongues, Hatelets For Hot Removes And Entrees, Fancy Frills, And Favor Frills (Bordures De Plat En Nouilles Pate Cuite. Et En Metal, Pate Anglaise Et Pastillage, Fonds De Plats Et Supports, Crouton Triangle Pour Dresser Les Langues, Hatelets Pour Releves Et Entrees Chauds, Bouffettes Et Manchettes)
Several kinds of borders are used in the kitchen for the purpose of decorating dishes: those most employed are cut out with a pastry cutter from a band of noodle paste (No. 142.) To make noodle paste ...
-(11). How To Prepare Bouchees (Pour Preparer Les Bouchees)
Roll out on a floured table some six turned puff paste (No. 146), keeping it one quarter of an inch in thickness; let this paste rest, and then cut from it a dozen round pieces, using a channeled past...
-(12). How To Braize Or Poeler, Smother Or Sauter (Pour Braiser, Poeler, Etuver Ou Sauter)
Braising meat is to cook a piece of meat in a saucepan, lining the bottom with bardes or slices of fat pork, slices of veal, carrots and onions cut in slices, a bunch of parsley garnished with bay lea...
-(13). How To Bread With Bread Crumbs, English, Flour, Milanese Crackers And Deviled (Pour Paner A La Panure, A. 1'Anglaise, A La Farine, A La Milanaise, A La Poudre De Cracker Et A La Diable)
Bread Crumbs We generally bread crumb all substances that are to be broiled or fried; if for broiling, they must first be coated with oil or melted butter, then laid in bread crumbs, or white bread...
-(14). Breasts Of Pork Salted And Smoked, English Bacon (Lard De Poitrine Sale Et Fume. Petit Sale A L'Anglaise)
If needed for summer use, begin toward the end of March to dry-salt some breasts of pork for four days, then pack them tight in a salting tub and cover over with a thin layer of salt. Pour over them a...
-(15). Brine (Saumure)
Brine is used for the preservation of meats and at the same time to give them the taste preferred aroma; for this reason we select among the many ways that are employed in countries, one that we are s...
-(16). Clarified And Purified Butter (Beurre Clarifie Et Epure), Clarified
- To clarify butter it should first be melted so as to extract all the buttermilk, letting it cook slowly; skim and when well despumated from all its impurities and it begins to smoke then it is ready...
-(17). Butter For Buttering Molds (Beurre Pour Beurrer Les Moules)
Melt one pound of veal kidney suet by chopping it up finely, then putting it into a saucepan with half a pint of water on a slow fire, stir occasionally to prevent its fastening on to the bottom of th...
-(18). How To Prepare Liquid Caramel (Caramel Liquide)
Liquid caramel is most necessary; it is used for coloring broths, gravies and even sauces, when their tints are found to be too light, still caramel should be used with discretion, for it is apt to gi...
-(19). How To Carve On The Table (Pour Decouper A Table)
Carving should be done with ease and dexterity. It is a simple operation, yet to be a perfect carver one must have a few ideas of the natural construction of the various pieces to be cut up. The meat ...
-(20). How To Carve Fish (Pour Decouper Le Poisson)
A general rule almost always observed for cutting up fish at table, is to use only silver imple ments; this to be specially followed for boiled and braised fish. Fried fish is the only kind where kniv...
-(21). How To Carve Partridges (Pour Decouper Les Perdreaux)
There are various ways of carving partridges; when young, simply divide them in two lengthwise; when large, either detach the hind part from the breast or divide each one in three on their length, tha...
-(22). How To Carve Pheasant And Grouse Or Prairie Chicken (Pour Decouper Un Faisan Une Grouse Ou Un Tetras)
A pheasant can be carved the same way as a large chicken (Fig. 35), which means to cut it in five pieces, but should it be extra large two fillets can be taken from each side of the breast, leaving an...
-How To Carve Beef
(23). How To Carve Ribs Roast Beef (Pour Decouper Une Piece De Cotes De Boeuf Roti) Fig. 29. American roast beef is taken from the ribs; sometimes seven ribs are served, but the piece cont...
-(25). How To Carve Hot Ham (Pour Decouper Un Jambon Chaud)
Ham served hot is better when carved at the table, for it retains its essential juices. The most delicate part of a ham is the kernel, it being the fleshiest: this is to be cut in not too thick slices...
-(26). How To Carve Leg Of Mutton (Pour Decouper Un Gigot De Mouton)
If the leg be roasted, carve it at the table or in the dining-room. It must be served on a dish without gravy, sauce or garnishing. Seize the end bone of the leg. having the kernel uppermost, for this...
-(27). How To Carve Saddle Of Mutton, Saddle Of Lamb, And Saddle Of Venison, Roasted (Pour Decouper Une Selle De Mouton, D'Agneau, Et De Ohevreuil Roti)
The dish containing these roasts must be placed on the table before the person who is to carve; the loin end to be turned to the left, for from this end is the saddle begun. There are two ways of carv...
-(29). How To Carve Loin And Keenel Of Veal (Pour Decouper Une Longe Ou Une Noix De Veau)
Before carving a loin of veal, first detach the tenderloin and kidney; cut the loin into crosswise slices. not too thin, and place each one on a hot plate, adding a slice of the kidney or minion fille...
-(30). How To Carve Goose or Duck (Pour Decouper Une Oie Ou Un Canard)
Geese and ducks are carved the same as other poultry; when young, their legs can be served, but if large and older it were better to leave them undetached on the carcass. To carve a goose with ease, t...
-(32). How To Carve Pullet or Capon (Pour Decouper Une Poularde Ou Un Chapon)
A large piece of poultry that requires to be carved at table, calls for the greatest care in order to have all the pieces neat, even and of a proper size, neither to large nor too small. A pair of car...
-(33). How To Carve Roast Turkey (Pour Decouper Une Dinde Rotie)
To be able to carve a turkey at table it requires a certain amount of self-possession, for they are frequently very fat. and. therefore, more difficult to manipulate than a pullet. Unless it cannot be...
-(34). Chopped Parsley, Truffles, Onions, Shallots, Mushrooms, Tongue And Coral (Pour Hacher Le Persil, Les Truffes, Les Oignons, Les Echalotes, Les Champignons, La Langue Et Le Corail)
For Chopped parsley see No. 123. For Truffles Slice them and wipe off all the adhering moisture, then chop them up fine. spread them on a tin sheet covered with a sheet of paper, dry in the air ...
-(35). How To Coat Jelly Molds And Mold Jellies (Pour Chemiser Les Moules A Gelee Et Mouler Les Gelees)
, If the mold need be only lightly coated, it is sufficient just to cool it on ice, then pour into it the cold liquid jelly and move it around so that it reaches all the sides: put the mold back on to...
-(36). How To Prepare Cocoanut (Preparation De La Noix De Coco)
Break a cocoanut across in two, exactly in the center; slip the blade of a thin round-tipped knife between the nut and the shell, push it in with the right hand and turn the cocoa with the left; detac...
-(37). Vegetable Couloes (Couleurs Vegetales)
Spinach green is frequently used for coloring purees, soups, butters, sauces and sugar. It is the healthiest coloring matter, and if possible use no other. Spinach green is prepared with very green, f...
-(38). Recipes For Court-Bouillon, Plain (Court-Bouillon Simple)
Plain court-bouillon is used for cooking large fishes, such as salmon, halibut, bass and lobsters. This court-bouillon is prepared with vinegar, roots and sliced onions, a large bunch of parsley, s...
-Recipes For Frangipane Cream
(43). Frangipane Cream With Chocolate, Or With Marrow (Creme Frangipane Au Chocolat Ou A La Moelle) Chocolate Add to some vanilla frangipane cream as described below, four ounces of chocolate me...
-Recipes For Creams
(40). Almond Cream (Creme D'Amandes) Pound one pound of almonds with one pound of loaf sugar, slowly adding four small eggs and some orange flower water. When the almonds have become a fine paste, ...
-(51). How To Prepare Croutons For Soups, Roasts, Vegetables, Eggs, Etc (Pour Preparer Les Croutons Pour Les Soupes, Rotis, Legumes, Oeufs, Etc)
Cut the croutons from the crumb of a stale loaf of bread; for entrees cut them half heart-shaped, three inches long by two and a half wide, and a quarter of an inch thick (see Fig. 40.); fry them in b...
-(52). How To Prepare Hollow Crusts (Pour Preparer Les Croutes Creuses)
Hollowed out crusts are used for serving small garnishings composed of purees, game fillets, and also boned small birds, such as larks and reed-birds; they are also employed to serve with poached eggs...
-(53). Egging And Moistening (Dorer Et Mouiller)
Egging With Whole Eggs Beat the eggs with half as much water and run them through a sieve. Egg-Yolks Alone Stir the yolks with the same volume of water and strain. With Milk Mix as much...
-(54). How To Beat Up The White Of Eggs (Pour Fouetter Les Blancs D'Oeufs)
Although the eggs intended for beating up the white should be perfectly fresh, still they must not be newly laid, for when these are used they are liable to become a greenish color, while baking. Proc...
-(55). Fat Prepared For Frying (Graisse Preparee Pour La Friture)
The preference is generally given to beef kidney suet; cut it in half inch pieces and place these in an untinned iron pan with one gill of water for every pound of fat; cook on a slow fire stirring ca...
-(56). Fat For Socles And Flowers (Graisse Pour Socles Et Pour Fleurs)
Fat For Socles Remove the skin and all the membranes from twenty pounds of mutton kidney suet, cut it up in half inch squares, and put this grease into twenty-five quarts of cold water with one pou...
-(57). How To Scale And Clean Fish; To Skin Eels (Pour Ecailler Le Poisson, Le Nettoyer Et Depouiller Les Anguilles)
For English Soles Remove the black skin, starting at the tail with a knife, then pulling it off. If trout be required for boiling, they must be cooked with the scales on. German carp should not be ...
-(60). How To Prepare And Make Forcemeats And To Rectify Them (Pour Preparer Et Faire Les Farces Et Les Rectifier)
Fig. 47. Fig. 48. Chicken Use only the lean and well pared meats of poultry or game, .some panada, fresh butter, or cooked and cold veal udder, raw egg-yolks or else the whites, o...
-(61). How To Prepare Bread Stuffing, American And English Style (Pour Preparer La Farce Au Pain A L'Americaine Et A L'Anglaise)
Bread stuffing is used to stuff poultry and game and sometimes fish. Soak in water or milk a quarter of a pound of bread-crumbs, squeeze out all the liquid and put the bread into a saucepan; beat it u...
-(62). Recipes For Chicken Or Game Forcemeat Without Panada (Faroe De Volaille Ou De Gibier Sans Panade)
Ingredients One pound of breast of chicken organic, raw and free of sinews; eight egg-yolks, half a pound of butter, salt, red pepper, nutmeg and two gills of well reduced veloute (No. 415). Pass t...
-(63). Recipes For Forcemeat Of Chicken, Fish or Game With Whipped Cream And Butter (Farce De Volaille, Poisson Ou Gibier Avec Creme Fouettee Et Beurre)
Pound half a pound of chicken fillets after passing them twice through the machine (Fig. 47), then press this pulp through a sieve and return it to the mortar to pound once more, mixing in with it lit...
-(64). Recipes For Chicken Liver, Fine Baking Forcemeat (Farce Fine De Foies De Volaille A Gratia)
Heat four ounces of grated lard, add to it one pound of sauted cold chicken livers; pound well half a pound of bread-crumb panada (No. 131), add the livers a little at the time, pounding continually, ...
-Recipes For Chopped Forcemeat Dishes
(65). Chopped Forcemeat For Chicken Galantines (Farce Hachis Pour Galantines De Volaille) To prepare chopped farces or sausage-meat only lean meats without any skin or nerves are to be used, and fr...
-Recipes For Forcemeat Dishes
(72). Codfish Forcemeat For Stuffing Fish (Farce De Morue Fraiche Pour Farcir Les Poissons) Chop up finely one pound of codfish free of bone and skin. Break three eggs in a saucepan, season with sa...
-Recipes For Forcemeat Dishes. Continued
(76). Cream Forcemeat Of Fish (Farce De Poisson A La Creme) Take one pound of boned and skinned bass or any other firm fish; pound and rub it through a fine sieve; return it to the mortar, season w...
-(86). Recipes For Chicken Forcemeat For Mousseline (Farce De Volaille Pour Mousselines)
Ingredients One pound of chicken breast-meat, one egg-white, two gills of bechamel, four tablespoonfuls of cream forcemeat, and the value of one quart of whipped cream. Have one pound of chicken...
-Recipes For Godiveau
(82). Chicken Godiveau (Godiveau De Volaille) One pound of the white meat from a tender young chicken; three quarters of a pound of dry, brittle beef kidney suet, without skin or fibres: three quar...
-Recipes For Quenelle Forcemeat (Farce A Quenelle)
(89). Chicken Quenelle Forcemeat, With Soubise Or Tomato (Farce A Quenelle De Volaille, Soubisee Ou Tomatee) Ingredients For These Quenelles One pound of chicken, half a pound of pate a chou pan...
-(93). Recipes For Different Forcemeats For Ravioles Of Beef, Chicken And Veal (Differentes Farces Pour Ravioles De Boeuf, Volaille Et Veau)
For Beef Half a pound of cooked chopped tenderloin of beef, quarter of a pound of brains in small one-eighth squares, two ounces of cooked and chopped ham, two ounces of chopped spinach. Two ounces...
-(94). How To Prepare Gelatine From Calf's Feet (Pour Preparer La Colle De Pieds De Veau)
Calf's feet gelatine is more especially used for preparing jelly and gelatineous sweet dishes. Soak seven or eight very fresh calve's feet, split in two, having the bones all extracted, put them into ...
-(95). How To Prepare Pig's Skin Gelatine (Pour Preparer La Colle De Couenne)
Soak in cold water for five or six hours, six pounds of fresh pork skin; put it into a saucepan with cold water to double its height, and blanch it in this water until it boils, then drain and refresh...
-(96). Recipes For Gherkins (Cornichons)
Cut off the stalks and ends from small gherkin cucumbers; put a few handfuls in a coarse towel or bag, with a heavy handful of kitchen salt, shake them in this bag to cleanse well and remove all the o...
-Recipes For Icing
(100). Cooked Cocoa Icing (Glace Cuite Au Cacao) Dissolve a quarter of a pound of cocoa or unsweetened chocolate in a sugar-pan; cook three quarters of a pound of sugar in another pan with one pint...
-(103). How To Prepare, Clarify And Filter Aspic Jelly (Pour Preparer La Gelee Daspic, La Clarifier Et La Filtrer)
Aspic or meat jelly is prepared with chicken or game broth, obtaining it as clear as possible, and mixing it with a certain quantity of gelatine made either with calf's feet or pig skin, or even with ...
-Recipes For Meat Jelly (Gelee De Viande)
(104). Calf's Foot Jelly With Madeira Wine (Gelee De Pieds De Veau Au Vin De Madera) Take the value of one quart of calf's foot gelatine and mix into it three quarters of a pound of sugar and the j...
-(107). Lard (Saindoux)
Lard is the produce of leaf lard melted with fat pork: this operation should be performed rapidly, especially in summer time. Remove the membranes and sanguineous parts from all that is required for m...
-(108). Axunge (Axonge)
Axunge is exclusively obtained by melting leaf lard without using any other material; axunge is finer than lard and is also employed for kitchen and pastry purposes. The leaf lard is melted in a bain-...
-(109). Veal Udder (Tetine De Veau)
Veal Udder is the fatty part covering a kernel of veal; remove it entirely, tie it up and cook in plenty of white broth; when done take it out. pull off the string and press it lightly under a weight....
-(110). How To Prepare Larding Pork (Pour Preparer Le Lard A Piquer)
Lift the bands of pork leaving as little meat on as possible, from the first rib to the end of the loin; lay them in brine for three months, then drain off, and put them on a table to rub one by one a...
-(111). How To Out Pat Pork For Larding (Maniere De Tailler Le Lard Pour Piquer)
The larding pork must be white and firm, perfectly dry and cooled on ice, specially in summer so to make it harder and to be enabled to cut it more evenly. Divide the pork into the required length lea...
-(112). How To Lard Meat, Poultry And Game (Pour Piquer Les Viandes La Volatile Et Le Gibier)
If it be butcher's meat, pare it properly by removing in strips the skin covering the meat, then all the superfluous fat. The way to lard a tenderloin is to pare a fine tenderloin of beef, weighing...
-(113). How To Cut Lemons In Various Manners (Citrons Tailles De Differentes Manieres)
First wash and wipe the lemons, then ent them lengthwise in four, to serve either with oysters or fried fish. Channeled slices of lemon are made by cutting small notches on the lemon lengthways of ...
-(114). Cooked Marinade (Marinade Cuite)
Mince one pound of carrots, as much onions and half a pound of celery root; fry all these vegetables in a quarter of a pound of lard without letting them attain color, and moisten with two quarts of v...
-(116). How To Dress Meringues (Pour Dresser Les Meringues)
Prepare a meringue paste as in No. 140. Pour the preparation into a pocket furnished with a socket and push it into rounds on to white paper bands; dust them over with fine sugar and press down the mi...
-(117). Mince Meat (Mince Meat)
Suppress all fibers and skin from half a pound of beef kidney suet, chop it up very finely; have also chopped half a pound of cooked ox heart; seed and pick half a pound of Malaga raisins, half a poun...
-(118). How To Turn, Channel And Flute Mushrooms (Pour Tourner Et Canneler Les Champignons)
Choose the freshest mushrooms and those of equal size, cut off the stems, wipe well the heads, and take them one by one in the left hand, the hollow side underneath, then with the tip of a small point...
-(119). How To Stone Olives (Pour Enucleer Les Olives)
If the olives are plump, large and contain small stones, these can be removed with a machine made for the purpose (Fig. 63) or with a tube from a column box, but generally the meat is cut off in spira...
-(121). Panada Of Flour And Milk, Bread-Crumbs, And Pate A Choux (Panade De Farine Et De Lait, Mie De Pain Et Pate A Choux)
Flour And Milk Put in a saucepan half pound of flour, also four eggs and work well together adding some salt, and dilute with six to eight gills of milk; stir it over the fire and remove at the fir...
-Recipes For Panada (Panade)
(120). Panada Cream Frangipane (Panade Creme Frangipane) Boil four gills of cream; put into another saucepan, four eggs, an ounce and a half of flour and some salt; mix and dilute with the cream, s...
-(123). Parsley Bouquet, In Branches, Fried Or Chopped (Persil En Bouquet, En Branches, Frit Ou Hache)
Plain Bouquet Or Bunch Of Parsley Take about one ounce of parsley branches, including the leaves, wash them nicely and fold them in such a manner that they form a small bundle or fagot, to be tied ...
-Recipes For Almond Paste
(124). Almond Paste For Fancy Cakes (Pate D'Amandes A Petits Fours) Take one pound of peeled and well dried almonds; one pound of powdered sugar, and five whites of eggs. Pound the almonds and the ...
-(129). Recipes For Baba Paste (Pate A Baba)
, Sift a pound of flour on the table, divide it in four even parts and use one of these to make the leaven by forming it in a circle and placing three quarters of an ounce of yeast in the center, dilu...
-(130). Recipes For Brioche Paste (Pate A Brioche)
Take one pound of flour, three quarters of a pound of butter, seven to eight eggs, half an ounce of yeast, two pinches of salt, four pinches of sugar, two spoonfuls of brandy and some water. Dissolve ...
-Recipes For Pastes
(131). Cooked Paste For Fanciful Borders (Pate Cuite Pour Bordures De Fantaisie) Boil one pint of water with a quarter of a pound of butter and a grain of salt; as soon as the liquid boils remove i...
-(135). Recipes For Fine Foundation, Ordinary Foundation Or Short And Flawn Pastes (Pate A Foncer, Fine, Ordinaire Ou Brisee Et A Flans)
Fine Foundation Paste Have one pound of flour, three quarters of a pound of butter, half a pint of cold water and half an ounce of salt. Sift the flour on a table, bring it all together and make a ...
-(137). Recipes For Frying Batters (Pates A Frire)
No. 1. - Put into a vessel, half a pound of flour, a little salt, four tablespoonfuls of oil and three egg-yolks; dilute these with sufficient water at once, so as not to have to add any more, and the...
-(138). Recipes For Macaroon Paste (Pate A Macarons)
Made with one pound of peeled and well dried almonds, three quarters of a pound of powdered sugar, a quarter of a pouud of vanilla sugar and eight egg-whites. Pound the almonds with the sugar and part...
-(140). Recipes For Plain Meringue Preparation And Italian Meringue With Cooked Sugar)
(Pate a Meringue Ordinaire et Pate a Meringue ltalienne Avec Sucre Cuit. The preparation for meringues is composed of twelve or fifteen egg-whites for each pound of powdered sugar; set these whites...
-(142). Recipes For Noodle Paste, Noodle Paste For Borders And Repere Paste For Fastening (Pate A Nouilles, Pate A Nouilles Pour Bordures Et A Repere Pour Coller)
Noodle Paste Make a ring on the table with a pound of sifted flour, in the center lay a pinch of salt, a tablespoonful of tepid water and five beaten eggs; mix the eggs in slowly with the flour and...
-(146). Recipes For Puff Paste And Half Puff Paste (Pate Feuilletee Et Demi Feuilletee)
This paste is actually not so very difficult to make, only it requires particular attention. Weigh one pound of the very best quality, not too fresh, but well dried flour; one pound of butter, well dr...
-Recipes For Pie Pastes
(144). Pie Paste (Cold) (Pate A Pate) (Froid) This is prepared with melted butter as follows: Sift a pound of flour, form a hollow in the center and in it lay four egg-yolks and the third of an oun...
-(151). Recipes For Small Puff Patties (Petits Pates Feuilletes)
Make a puff paste the same as for puff paste (No. 146), giving it six turns, roll out the paste to three-sixteenths of an inch in thickness, let it rest awhile, then from it cut about fifteen round pi...
-(152). How To Poach Quenelles, Small Timbales And Mousselines (Pour Pocher Les Quenelles Les Petites Timbales Et Les Mousselines)
Quenelles Quenelles are poached by pouring hot (nearly boiling) water into a sautoire by the side of the quenelles, set the sautoire on the fire to bring the liquid to a boiling point, and at the f...
-(153). How To Press Meats, Galantines, Breasts, Sweetbreads, Etc. (Pour Presser Les Viandes, Galantines, Poitrines, Ris De Veau, Etc.)
For Meat Juices Have a press as shown in Fig. 70. The meats intended for pressing should be done rare, but cooked through, so that all the juice can be extracted. There is also a press for pressing...
-(154). How To Prepare Decorated Quenelles, Molded Quenelles And Pocket Quenelles (Pour Preparer Les Quenelles Decorees, Moulees Et A La Poche)
Large decorated quenelles are used as a garnishing or to complete releve garnishings; they can be prepared with chicken, game or fish forcemeat. These quenelles are made on pieces of buttered white pa...
-(155). How To Mold Quenelles With A Spoon, Either Plain, Filled Or Rolled In Flour (Pour Mouler Les Quenelles A La Cuillere, Simples, Fourrees Ou Roulees A La Farine)
Select two common, large and very thin iron soup spoons, put one of these into a small panful of hot water, and taking the other in the left hand till the hollow center with the forcemeat, smooth the ...
-(156). How To Raise, Pare And Poach Breasts Of Poultry And Game (Pour Lever, Parer Et Pocher Les Filets De Volaille Et De Gibier)
Cut off the pinions from a clean, singed chicken, split the breast skin from one end to the other in the center, open it so as to disclose the flesh, then detach the breasts with a small knife followi...
-(157). How To Clean Currants, Malaga And Smyena Raisins (Pour Nettoyer Les Raisins De Corinthe, Les Raisins De Malaga Et De Smyrne)
Lay the currants on a table mixing in with them some flour, rub well together, then shake them through a coarse sieve, (No. 95) having eight meshes so that the small currant stalks pass through; wash ...
-(158). Recipes For Ravioles (Ravioles)
Roll out some raviole paste (No. 147), very thin and in a perfect square: lay on top half an inch from the edge and one inch apart some chicken raviole forcemeat balls (No. 93), three-quarters of an i...
-(159). How To Reduce And Strain Sauces Through A Tammy (Pour Reduire Les Sauces Et Les Passer A L'Etamine)
The reason sauces are reduced is to give them the delicacy and succulence necessary to their finish, by incorporating into them fumets, stocks and the required condiments. The stocks that are to...
-(160). Recipes For Rice For Croustades And Rice With Cream (Riz Pour Croustades Et Riz A La Creme)
Pick well four pounds of Carolina rice, put it into a newly tinned saucepan without washing it, adding a half pound piece of fresh pork, moisten it to three times its height with some water; heat the ...
-(161). How To Peepare Rissoles (Pour Preparer Les Rissoles)
Rissoles are prepared in two different ways, the first, by rolling out some fine paste or clippings of puff paste, into a long, thin piece from ten to fourteen inches wide; wet the bottom edges of thi...
-(162). How To Cut Roots With A Spoon And A Vegetable Cutter (Maniere De Couper Les Racines A La Cuillere Et A La Machine)
Peel or scrape carrots, peel turnips, celery roots, turnip-cabbage or kohl-rabi, sweet potatoes or common potatoes; wash and keep them in cold water until needed; all of these vegetables including pe...
-(163). Recipes For Blonde And Brown Roux (Roux Blond Et Brun)
Roux is flour fried in butter and allowed to attain more or less color; it is used for thickening gravies, soup stocks and sauces; there are two kinds of roux, the blonde and the brown; the blonde is ...
-(164). Recipes For Rum Flavored With Vanilla; Spirit Of Strawberries, Raspberries And Apricots (Rhum Vanille; Esprit De Fraises, Franiboises Et Abricotsl)
Rum Flavored With Vanilla Put twelve vanilla beans out in pieces in a quart bottle with a quarter of a pint of boiling water, twelve hours later fill up the bottle with good rum and leave it for te...
-(165). How To Prepare Salpicon (Salpicon; Maniere De Le Preparer)
Salpieons are prepared with cooked and cold meats and fish, red beef tongue, sweetbreads or beef palates; they are also made of chicken or game fillets, foies-gras, also with truffles, mushrooms, cepe...
-(166). How To Scald (Echauder)
In an analogous sense, scalding means to dip, to plunge in boiling water. A pig, a suckling pig, calf's head and feet of either the calf or sheep, chicken's legs and even whole poultry is scalded. ...
-(167). Recipes For Sieve-Cloth Of Different Size Meshes (Toile A Tamis De Differentes Grosseurs)
Fig. 93 (four mesh) is used for broken and coarsely chopped almonds; Fig. 94 (six mesh) is used for Mocha sugar, finely chopped almonds and raisins; Fig. 95 (eight mash) is used for bread crumbs; Fig....
-(168). Recipes For Spices, Aromatics, And Seasonings For Cooking Purposes (Epices, Arornates Et Assaisonnements Pour La Cuisine)
The different articles employed as seasonings in kitchen work are comprised of salt, spices, aromatics, butter, fat, vinegar, oil and mustard. Salt is without exception the most indispensable seasonin...
-(169). How To Cast And Color Stearine (Stearine; Maniere De La Couler Et De La Colorer)
Casting stearine in plaster molds is most simple and only requires a little attention. Tinned copper molds should be smooth in the inside and even polished. Put all the plaster molds in a vessel after...
-(171). How To Cook Sugar (Pour Cuire Le Sucre)
In former days sugars were less refined than in our time, therefore it was most important that they should undergo the operation of clarification, or, as the very word implies rid them of their impuri...
-(172). Recipes For Sugars Of Different Colors, And Icing Sugar (Sucres De Differentes Conleurs Et Sucre A Glace Impalpable)
For Pink, have powdered sugar from which icing sugar has been sifted, spread it on a baking-sheet covered with white paper, lay the tin on top of a very moderate fire, and pour into it sufficient carm...
-(173). Recipes For Band Tart (Tourte A Bande)
Roll out on a floured table, a layer of foundation paste (No. 135), cut in this a round, eight inches in diameter, lay this round on a small baking-sheet, moisten the border with a brush, and apply on...
-(174). Recipes For Empty Tarts Ancient Style (Tourtes A Tancienne)
Spread on a baking-sheet a layer of foundation paste eight inches in diameter; wet the edges of this crust using a brush, and lay on the center a spherical shaped pad, four and three-quarters in diame...
-(175). Recipes For Thickenings For Soups, Sauces And Stews (Liaisons Pour Potages, Sauces Et Ragouts)
Thickening For Soups Put some egg-yolks into a bowl, beat them up with a wooden spoon and dilute with a few spoonfuls of good raw cream; some broth, or cold sauce; pass this through a sieve or tamm...
-(176). How To Line And Bake Timbale Crusts (Pour Foncer Et Cuire Les Croutes A Timbales)
Butter a plain timbale mold, five inches in diameter at the bottom, five and a quarter across the top and five and a half inches deep. If the timbale is to be decorated, apply some bits of sweetened n...
-(177). How To Brush And Peel Truffles (Pour Brosser Et Peler Les Truffes)
Put some raw, fresh truffles into cold water; wash them well, changing the water, then take them out one by one, and rub the surfaces over strongly with a hard brush, and throw them as fast as they ar...
-(178). How To Dress, Singe And Truss Poultry And Game For Entrees (Pour Habiller, Flamber Et Brider La Volaille Et Le Gibier A Plumes Pour Entrees)
After having dressed (drawn) and singed the pieces of poultry or game, remove the fork and breastbone, lifting it out through the neck without injuring the breasts; cut the legs below the joint, suppr...
-(179). How To Dress, Singe And Truss Poultry And Game For Roasting. (Pour Habiller, Flamber Et Brider La Volaille Et Le Gibier A Plumes Pour Rotir)
Dressing poultry and feathered game consists of first bleeding, then plucking out the feathers, drawing, singing and trussing them. To dress a chicken it must first be singed lightly all over with spi...
-(180). Recipes For Vol-Au-Vent Crust (Croute De Vol-Au-Vent)
Prepare a puff paste with one pound of fine, dry flour and one pound of good butter, proceeding as for No. 146; give it six and a half turns, and when the paste is made, lay it on a floured baking tin...
-(182). Recipes For White Stock Fot Meats And Vegetables (Blanc Pour Cuisson De Viandes Et Legumes)
Have half a pound of chopped beef suet or marrow, and as much fresh fat pork, melt the whole in a saucepan, adding to it two minced carrots, two onions and one onion with six cloves in it, a bunch of ...
-Roaster And Spits (Rotissoire Et Broches)
In large kitchens the only roaster possible is the one shown in Fig. 115 with its broad hearth, long .spits, long hanging chains and wheels; an endless chain with a weight sufficiently heavy to rotate...
-Broiler And Range (Grillade Et Fournean)
The broiler shown below is most useful, for on it can be cooked all meats, either using charcoal, or embers, or gas. In olden times meats were broiled on the embers of a chimney hearth, fanning contin...
-Portable Heater (Etuve Portative)
This heater is used for transporting meats out-outeide or keeping hot dishes to be served. It is heated with small cakes of prepared coal, made red-hot in the hearth of the range, then put into a smal...
-Steam Kettle With Double Jacket (Marmite A Vapeur Avec Double Fond, Fig. 129.)
A steam double bottom kettle either having a ball in the center or else a winding pipe. In this same shaped pot all systems can be employed. The one shown on the figure has a double jacket; on top pla...
-Sautoir, Saucepan, Soup Pot, Braziere (Sautoir, Casserole, Marmite, Braisiere)
Fig. 130 represents a flat, thick copper saucepan, generally called a sautoir; they are also made of a thinner copper and are intended for sauteing fillets of chickens, escalops, cutlets, etc. It is n...
-Fish Kettle (Poissonniere)
Fig. 135 represents a fish kettle, these are either of copper or tin. The fish is placed on a metal sheet perforated with half inch holes, this has handles on both sides, it is put down into the botto...
-Basin (Bassine)
Basins are made of copper; as a general rule they are not tinned. In large kitchens there are some that are tinned and others that are not. If untinned they can also be used not only for beating up eg...
-Kitchen Sieves (Tamis De Cuisine)
Fig 141. Fig. 143. Fig 143. It is impossible to perform any kitchen work without the use of large and small sieves. Sieves and colanders are indispensable either for straini...
-Molds (Les Moules)
The Figs. 144 and 145 represent two fancy jelly molds; they are cylindrical shaped, having a cover of the same size, hollow on top so that it can hold chopped ice. Many dessert molds are to be found i...
-Whips Or Whisks Used For Kitchen And Pastry (Fouets De Cuisine Et De Patisserie)
Whips or whisks are made of wicker or tinned wire, several of them should be kept on hand as they are. frequently used. The wicker ones are the best, especially for beating creams, but for whipping ho...
-Kitchen Knives, Cleaver, Can-Opener (Couteaux De Cuisine, Couperet, Ouvre-Boite)
Have one large, strong knife for chops, one large carving knife for cooked meats, one smaller one for the same purpose and one kitchen knife. It is always advisable to keep a few well sharpened ones i...
-Sugar Dredger (Pcradriere)
Fig. 163 represents a sugar dredger containing about a pint. It is to be filled three-quarters full with powdered sugar and is used for sweetening pastry, fritters, omelets, etc. Fig. 163. ...
-Leg Of Mutton Handle (Manche A Gigot)
These handles are made of metal fitting on to the bone of a leg of mutton, lamb or ham; they assist the carver to turn around and cut the meat according to necessity. The old style. ones are silver pl...
-Thermometer (Thermometre)
Fig. 165, a thermometer used for cooking sugar. These can be used for all kitchen purposes, cold chambers, refrigerators, etc. Fahrenheit Ice...................... 32 degrees Burgundy Wine......
-Kitchen Utensils
Copper Basin For Cooking Sugar With Thermometer (Bassine Pour Cuire Le Sucre Au Thermometre) Fig. 166 is a small copper basin with a tin cover having a hole in its top sufficiently large to allow t...
-Kitchen Utensils. Continued
Fontage Croustade Mold (Moule A Croustade Pontage) Fig. 174. Fig. 174 represents an iron in imitation of a small channeled timbale mold; it has a handle fourteen inches long, bent at the e...
-Omelet, And Oyster Stew Pan (Poele A Omelette, Et Casserole Pour Les Huitres)
Omelet Pan A black, iron pan, polished on the inside. These pans are used principally for omelets; they should never be washed; when coated or burned on the inside, scrape with a flexible knife all...
-Spoons (Cuilleres)
Fig. 187, represents four spoons, soup or table, dessert, tea and coffee. The approximative liquid capacity is: six soup or tablespoonfuls of liquid make a gill or forty-eight a quart. Fig...
-Weights And Measures (Poids Et Mesures)
Various ways of obtaining weights and measures. Weight By Quarts One quart of water weighs two pounds and four ounces; one quart of milk two pounds and an ounce and a half; cream two pounds and ...
-Refrigerator, Ice-Box And Cold Room (Refrigerateur, Glaciere Timbre Et Chambre Froide)
These refrigerators are to be kept full of ice so to reduce the temperature inwardly and to avoid inconvenience arising from the excessive heat of the atmosphere. A refrigerator as shown in the accomp...
-Centimeters And Inches (Centimetres Et Pouces)
Fro. 190. - Inches. Fig. 101. - Rounds. Fig. 192 - Circles. Figs. 190 to 196 indicate the difference between the centimeter and the inch; the dimensions of circles, triangle...
-Bill Of Fare Holder (Porte-Menu)
The bill of fare is the programme of the dinner on which is found inscribed the dishes composing the meal. For ceremonious dinners the bills of fare are printed or else written on rich paper. They are...
-Covers For Round And Long Dishes (Cloches Pom-Plats Ronds Et Longs)
Those for the kitchen are made of tin and are used to (over the dishes after they are dressed, either to keep them in the hot closet or to carry to the dining-room; have always round and long ones for...
-Soups (Potages)
Soup is the prelude of the dinner; it is a healthy, light and stimulating food, agreeing with every one, especially children and old people. The basis of soup is broth, and therefore it is on th...
-(184). Recipes For Fat (La Graisse)
Fat is insoluble in water, but melts by heat and floats on the surface of a liquid. As it is enveloped in the cells of a very tine indissoluble membrane, one part of the fat adheres always to the fibe...
-(185). Recipes For Fibrine (La Fibrine)
Fibrine is insoluble; it forms the base of the muscles or flesh. After meat has been very much cooked, after it has boiled a long time, the remainder of it is almost pure fibrine. fibrine is not very ...
-(186). Recipes For Care To Be Taken While Preparing Broth (Des Soins A Prendre Pour Preparer Le Bouillon)
First Select the freshest meats procurable; do not wash, but remove all that is not of the very freshest; bone and tie up each piece separately leaving them as large as possible; split the bones an...
-(187). Recipes For Clear Bouillon (Bouillon Clair)
There is nothing that resembles consomme more than clarified bouillon, and if it does not entirely take its place as regards quality, still it is often used instead. Clarified bouillon is in reality o...
-(189). Recipes For Clarified Consomme' (Consomme Clarifie)
Proportions When the stock (No. 194a) is ready put five quarts of it into a soup pot, adding two pounds of lean meat and three pounds of cleansed and washed fowls. Boil it up slowly, and just when ...
-(193). Recipes For Clarified Lent Vegetable Consomme' (Consomme Maigre De Legumes Clarifie)
-Mince about three pounds of carrots and three pounds of turnips, one pound of the white of celery, one pound of onions, half a pound of parsley roots, a quarter of a pound of parsnips and a pound and...
-(194a). Beef Stock Or Broth (Bouillon De Boeuf)
Proportion Of Ingredients Ten quarts of water, a quarter of a pound of chicken legs, one and one quarter ounces of salt, six ounces of leeks, half ounce of soup celery, eight pounds of meat with b...
-(195). Recipes For Game, Vegetable, Fish And Chicken Stock, For Thick Soups (Fonds De Gibier, Legumes, Poisson Et Volaille Pour Potages Lies)
In order to make thick stock use consomme of game, vegetables, fish or chicken before they are clarified. Place half a pound of butter in a saucepan with half a pound of sifted Hour of the best qualit...
-(196). Recipes For Bisques (Bisques)
An exquisite and delicious bisque. The ancient bisques mad. between the years 1700 and 1750, differed greatly from our modern bisques. They were more like stews than soups or potages and were prepared...
-(198). Recipes For Bisque Of Crabs (Bisque De Crabes)
Put twenty-four live crabs in cold water with a little salt, and leave them to soak for one hour, mince four ounces of carrot and the same quantity of onion, fry them in butter in a saucepan sufficien...
-(201). Recipes For Bisque Of Crawfish (Bisque D'Ecrevisses)
Wash in several waters four dozen crawfish after removing the fins, the same as for bisque Persigny (No. 204); put the crawfish into a saucepan, pouring over half a bottleful of white wine, four ounce...
-(205). Recipes For Bisque Of Lobster (Bisque De Homard)
Plunge into boiling, salted water, twelve pounds of small, live, well washed lobsters: cook them for twenty-five minutes, then drain; break their shells, and extract all the meat. Pound the lobster me...
-(209). Recipes For Bisque or Puree Of Mussels A La Cutting (Bisque 6u Puree De Moules A La Cutting)
Clean well three gallons of raw mussels, scraping them with a knife; wash them several times in clean waters, and take them out with the hand so as not to disturb the sand settling at the bottom. Put ...
-(210). Recipes For Bisque or Puree Of 0ysters A La Wilson (Bisque Ou Puree D'Huitres A La Wilson)
Put sixty medium sized oysters in a saucepan with their own juice, set it on a hot fire to poach them; then drain. Fry colorless in some butter, two medium shallots and the same quantity of onions; dr...
-(211). Recipes For Bisque Of Shrimps A La Veragua (Bisque De Crevettes A La Veragua)
Cut into small three-sixteenth of an inch squares, two ounces of carrots, four ounces of onions and two ounces of celery root; put into a saucepan six ounces of butter, fry therein the vegetables with...
-(214). Recipes For Garnishings Of Consomme (Garnitures Pour Consomme)
- Consomme garnishings are served separately, by placing them in a tureen and pouring over sufficient of the soup to cover them; having only a little consomme in the tureen it is easier to serve the g...
-(215). Recipes For Consomme A L'Adelina (Consomme A L' Adelina)
The admitted rule for all soups is one quart of soup for four persons. The garnishing consists of round chicken quenelles, three-sixteenths of an inch, poached in boiling water; green peas cooked in b...
-(216). Recipes For Consomme A L'Andalouse (Consomme A L'Andalouse)
For this consomme prepare a garnishing composed of timbales, cucumber crescents, and small quenelles. The timbales are made with a pint of tomato puree strained through a very fine sieve; mix into thi...
-(217). Recipes For Consomme Antonelli, Lean Or Fat (Consomme Antonelli, En Maigre Ou En Gras)
Use consomme of either chicken or fish, the following quantity being for twelve persons. Keep on the side of the range, three quarts of chicken consomme for fat, or fish broth for lean; thicken one or...
-(218). Recipes For Consomme Balzac (Consomme Balzac)
The garnishing for this consomme is composed of three kinds of timbales, chicken, shrimps, and green peas, and turnip balls. For the Chicken Timbales have half a pint of chicken puree, two spoonful...
-(219). Recipes For Consomme A La Bariatenski (Consomme A La Bariatenski)
Make a pancake preparation (No. 3072), without sugar, and with it cook some very thin pancakes; when done cut from them pieces one and five-eighth inches long, by one and a half wide; spread over each...
-(221). Recipes For Consomme A La Britannia (Consomme A La Britannia)
Put on to boil three quarts of fish consomme, or chicken if needed for fat; thicken it with three spoonfuls of arrowroot diluted with cold broth, and remove it to one side. Pound the meat from a cooke...
-(222). Recipes For Consomme Careme, Lean Or Fat (Consomme Careme En Maigre Ou En Gras)
For Fat Have chicken consomme, thickened with arrowroot, allowing one spoonful for each quart, and diluted in half a gill of Madeira wine. Spread over a sheet of buttered paper, a layer of cream fo...
-(223). Recipes For Consomme Celestine (Consomme A La Celestine)
A garnishing of thin pancakes without sugar; spread over each pancake a layer of chicken forcemeat and fine herbs: set on top and press down another pancake, add another layer of forcemeat and one mor...
-(225). Recipes For Consomme Colbert, With Poached Eggs (Consomme Colbert, Aux Oeufs Poches)
A garnishing of carrots and turnips cut into quarter of an inch balls, then blanched and cooked separately in white consomme. Green peas, lozenge-shaped string beans, and small sprigs of cauliflower, ...
-(227). Recipes For Consomme Cream Of Pheasants or Game (Consomme Creme De Faisans Ou Gibier)
Choose small, fresh pullet eggs; boil them for four minutes in boiling water, then lay them in water to cool off and remove the shells; open them on one end with a tube half an inch in diameter from a...
-(229). Recipes For Consomme A La Dubarry (Consomme A La Dubarry)
A garnishing of timbales of mushrooms prepared as follows: half a pint of mushroom puree, half a pint of bechamel sauce (No. 409), eight egg-yolks and one whole egg; season with salt and nutmeg and fi...
-(230). Recipes For Consomme A La Duchess (Consomm6 A La Duchesse)
The garnishing for this consomme is composed as follows: prepare some bread-crumb croutons half an inch thick by five-eighths in length, slit them with the tip of a small knife at one-eighth of an inc...
-(232). Recipes For Consomme A La Florentine (Consomme A La Florentine)
Make a garnishing of small stars cut from carrots each one an inch and a quarter in diameter by one-sixteenth of an inch in thickness; blanch them in boiling, salted water, then finish to cook in cons...
-(233). Recipes For Consomme A La Franklyn (Consomme A La Franklyn)
The Garnishing Cut out some rounds with a three-sixteenth inch tube from some slices of carrots a quarter of an inch thick, and from the reddest part. Trim some slices of turnip the same, and punch...
-(234). Recipes For Consomme A La Grammont (Consomme A La Grammont)
For The Garnishing A quarter of a pound of filbert nuts, pounded with half a pint of cream, when reduced to a paste, place this puree into a bowl with half a pint of supreme sauce (No.547), and ten...
-(235). Recipes For Consomme A La Hongroise (Consomme A La Hongroise)
For this consomme make some of the following biscuits: beat twelve egg-yolks in a vessel, whip the whites to a stiff froth and mix them lightly with the yolks; also four ounces of sifted flour and two...
-(236). Recipes For Consomme A La Laguipierre (Consomme A La Laguipierre)
For Garnishing Butter some small molds, shaped like small half pigeon's eggs: fill these with a game mousse, made of any seasonable game; set them on tin sheets; poach in a slack oven, unmold, and ...
-(238). Recipes For Consomme A La Plumerey (Consomme A La Phumerey)
For The Garnishing Have some lettuce soaked in cold water, then washed in several waters to remove all the adhering sand, blanch in plenty of water, cool off, and press out all the liquid, bend the...
-(239). Recipes For Consomme Printanier With Quenelles (Consomme Printanier Aux Quenelles)
Put two quarts of clarified consomme on to boil. Prepare a garnishing composed of tender carrots, turnips, celery roots, cucumbers, asparagus tops, string beans cut lozenge-shape, also small flowerets...
-(241). Recipes For Consomme A La Royal (Consomme A La Royale)
Butter some timbale molds (No. 5, Fig. 137), then fill them with the following preparation, mix well one pint of cream, eight egg-yolks, two whole eggs, salt and nutmeg; strain it through a sieve, and...
-(243). Recipes For Consomme A La Souyeraine (Consomme A La Souveraine)
A garnishing of timbales. Make a preparation with one pint of mushroom puree, two gills of espagnole sauce with essence of game (No. 414), ten egg-yolks, salt, red pepper, and nutmeg; fill some dome s...
-(244). Recipes For Consomme With Swallows' Nests And Chinese Birds' Nest Soup (Consomme Aux Nids D'Hirondelles De Chine, Et Potage Aux Nids D'Hirondelles)
.1 Garnishing. - Salanga from the Philippine Islands; these swallows build their nests in the rocks on the seashore. The nests greatly resemble shells and are formed of a transparent, yellowish materi...
-(245). Recipes For Cream Soups (Potages Creme)
I believe it to be more advisable to select fresh vegetables for making cream soups, and to thicken them with raw egg yolks, butter and cream. The flavor of the fresh vegetables combined with the velv...
-(247). Recipes For Cream Of Asparagus A La St. Vallier (Creme D'Asperges A La St. Vallier)
Mince up line, live medium-sized onions, throw them into boiling salted water, and let them boil for five minutes, then drain, and fry them in a quarter of a pound of butter without coloring; add four...
-(249). Recipes For Cream Of Barley, Vienna Style, Or Of Rice A La Cremeeux (Creme D'Orge A La Viemioise, Ou De Riz A La Cremieux)
Put into a saucepan two ounces of butter, and when very hot, add four ounces of well cleaned pearl barley; heat it, then moisten with four quarts of broth; cover the saucepan, and cook the barley slow...
-(250). Recipes For Cream Of Brussels Sprouts (Creme De Choux De Bruxelles)
Blanch in boiling, salted water for ten minutes, two pounds of well cleaned Brussels sprouts, drain and fry them in butter, then moisten with two quarts of white broth, and when cooked, drain them int...
-(252). Recipes For Cream Of Celery Or Cardoons A La Livingstone (Creme De Celeri Ou Cardons A La Livingstone)
For the Celery, remove the threads covering the stalks; have two pounds of very white, cut-up celery, blanch it in plenty of water, and cook in two quarts of white broth; when done, drain and mash it ...
-(254). Recipes For Cream Of Cucumbers A La Sheppard (Creme De Concombres A La Sheppard)
Peel or remove the green skin from the cucumbers, mince up two pounds of them, blanch them in boiling, salted water for ten minutes, then drain. Heat four ounces of butter in a saucepan; when very hot...
-(255). Recipes For Cream Of Green Corn A La Hermann (Creme De Mais Vertes A La Hermann')
Boil some corn on the cob in water having salt and butter added to it; drain, then cut off the tender part of the corn; about two pounds in all. Pound this in a mortar with thick bechamel sauce and di...
-(257). Recipes For Cream Of Jerusalem Artichokes (Creme De Topinambours)
Peel the artichokes, and afterward weigh two pounds of them, and mince them well, (Jerusalem artichokes can be imitated by using half artichoke bottoms, and half sweet potatoes.) Mince up one-quarter ...
-(258). Recipes For Cream Of Lettuce, Romaine Or Chiccory A La Evers (Creme De Laitne, Romaine Ou Chicoree A La Evers)
Procure two pounds of lettuce, romaine or chiccory, and proceed exactly the same for either. Wash them in several waters after removing the greenish leaves, then cook them in boiling, salted water, un...
-(260). Recipes For Cream Of Peas A La St, Germain (Creme De Pois A La St, Germain)
Throw into boiling, salted water, two pounds of medium-sized peas, and boil them for ten minutes with a little piece of mint; drain them, then put four ounces of butter into a saucepan. and when warm,...
-(262). Recipes For Cream Of Sorrel With Stuffed Eggs (Creme D'Oseille Aux Oeufs Farcis)
Pick the hard stalks from the sorrel, wash it in several waters to free it from all the adhering sand, then drain and press it. Weigh two pounds of this, and chop it up fine; put four ounces of butter...
-(263). Recipes For Cream Of Squash, Turnips Or Carrots With Compiegne Croutons (Crime De Courges, De Navets Ou De Carottes Aux Croutons De Compiegne)
Peel the squash and mince two pounds of the inside, with four ounces of onions, or else select young, tender turnips, peel and mince two pounds of these, or, cut some carrots so as to have two pounds ...
-(264). Recipes For Cream Of String Beans A La Vefour (Creme De Haricots Verts A La Velfour)
Clean and blanch some beans in boiling, salted water, then drain them; put four ounces of butter into a saucepan on the fire, and after the butter is warm, throw in the beans, and fry them for a few m...
-(265). Recipes For Cream Of Sweet Potatoes A La Gerard (Creme De Patates A La Gerard)
Have two pounds of sweet potatoes previously steamed; peel, mince and fry them in four ounces of butter, moistening with two and a half quarts of white broth; cook until done, then strain and pound th...
-(266). Recipes For Cream Of Vegetables A La Banville (Creme De Legumes A La Banvillel)
Mince four ounces of leeks, six ounces of carrots, four ounces of turnip-cabbage, two ounces of celery, four ounces of turnips, and four ounces of onions. Place four ounces of butter into a saucepan o...
-(267). Recipes For Puree Of Capon A La Jussienne (Puree De Chapon A La Jussienne)
Prepare a delicate quenelle forcemeat as for No. 89; put a pound of this into a buttered mold furnished with a socket, and let poach by placing the mold in a saucepan containing boiling water, to half...
-(268). Recipes For Puree Of Carrots A La Crecy (Puree De Carottes A La Crecy)
Only use the red part of the carrot for this soup; mince up two pounds of red carrots, cutting them with a knife into thin lengthwise slices. Put two ounces of butter into a saucepan on the fire, and ...
-(269). Recipes For Puree Of Chicken A La Dufferin (Puree De Poulet A La Dufferin)
Take a good three pound chicken; raise the fillets, break up the bones and put them into a saucepan, with three quarts of broth; leave to boil for an hour, then strain the liquid through a fine sieve....
-(271). Recipes For Puree Of English Snipe, Plover Or Woodcock A La Theo (Puree De Becassines, Pluviers Ou Becasses A La Theo)
Remove the fillets from eight English snipe; with half of them make a quenelle forcemeat the same as explained for game forcemeat (No. 62), let the quenelles be made either with a teaspoon or else pus...
-Recipes For Purees
(273). Puree Of Lentils, Chantilly (Puree De Lentilles Chantilly) Unsalt a pig's head for twelve bonis, partially cook it; put into a saucepan one and a half quarts of picked and washed lentils, ad...
-Recipes For Purees. Part 2
(276). Puree Of Partridges Or Quails A La D'Henin (Puree De Perdreaux Ou De Cailles A La D'Henin) Boast some partridges; suppress the skin and bones, and pound the meat with one oumce of butter and...
-Recipes For Purees. Part 3
(280). Puree Of Red Beans A La Conde (Puree De Haricots Rouges A La Conde) Soak for twelve hours in tepid water, one quart of red beans; drain them, then put them into a saucepan with six quarts of...
-(283). Recipes For Puree Of Wild Ducks, [Canvasback, Redhead Or Mallard] A La Van Buren (Puree De Canards Sauvages [Canvasback Tete Rouge Ou Mallard] A La Van Buren)
Roast two ducks for eighteen or twenty minutes, remove the fillets, and break up the bones, putting them into a saucepan with a split knuckle of veal and a quarter of a pound of ham. also two cut up t...
-(285). Recipes For Barley Soup With Celery (Potage D'Orge Au Celeri)
Put half a pound of butter in a saucepan on the fire, and when it begins to heat, dredge in ten ounces of small pearl barley, well freed of all dust and impurities; let cook for a few minutes, then mo...
-(286). Recipes For Borsch Polish Style (Borsch A La Polonaise)
Wash and peel ten red and sweet beet roots, cut them in slices of one eighth of an inch in thickness; put them into an earthen pot, or a wooden bucket; wet them plentifully with luke warm water, mix a...
-(287). Recipes For Bennett Soup (Soupe A La Bennett)
This soup as made renowned by an article that appeared in the New York Herald, March, 1874. Put into a soup pot six gallons of water, take a piece of the shoulder of beef (the chuck), weighing ten ...
-(288). Recipes For Benoiton Soup (Potage A La Benoiton)
Have half a pound of carrots, a quarter of a pound of turnips, a quarter of a pound of celery, half a pound of leeks, half an ounce of parsnips, and a quarter of a pound of onions; blanch separately t...
-(289). Recipes For Bouillabaisse (Bouillabaisse)
Prepare one-half pound of red snapper, one-half pound of lobster, one-half pound of perch, one-half pound of sea bass, one-half pound of blackfish, one-half pound of sheepshead, one-half pound of cod,...
-(290). Recipes For Bragance Soup (Potage A La Bragance)
Blanch half a pound of rice, drain, and put it into two quarts and half of boiling white broth, then set the saucepan on the side of the range. Roast a chicken, cut it up, break the carcass, and put t...
-(291). Recipes For Brunoise Soup With Quenelles (Potage A La Brunoise Aux Quenelles)
Brunoise is made with half a pound of the red part of carrots, a quarter of a pound of turnips, quarter of a pound of celery, quarter of a pound of leeks, quarter of a pound of onions, and a quarter o...
-(292). Recipes For Cabbage Soup (Potage Aux Choux)
Remove the outer leaves from a medium three pound cabbage, and divide it into four parts; wash well in plenty of water, then blanch in boiling water for ten minutes, with the addition of half a pound ...
-(293). Recipes For Calf's Feet Soup, English Style (Potage Pieds De Veau A L'Anglaise)
Cut in two lengthwise, and remove the bones from four calf's feet; blanch them, then braise them so that they are entirely cooked, taking about four or five hours. Strain the feet, and set them under ...
-(294). Recipes For Calf's Tail A La Rundell (Queue De Veau A La Rundell)
Parboil twelve calves' tails, cut them into pieces about one inch long, and fry them in butter with a quarter of a pound of onions, and adding one pound of carrots cut in quarter inch squares, a bunch...
-(295). Recipes For Chamberlain Soup (Potage A La Chamberlain )
Keep boiling on the side of the range, two quarts of thickened soup (No. 195); boil and skim it well. Have four ounces of minced onions, Bermuda ones in preference, blanch them in plenty of water, the...
-(296). Recipes For Champetre Soup (Potage Champetre)
Despumate for twenty-five minutes on the side of the range, two quarts of thick white soup stock (No. 195), with a handful of mushroom parings added. Take some long French rolls called flutes, each ...
-(297). Recipes For Chartreuse Soup (Potage A La Chartreuse)
Boil up two quarts of clarified veal broth; put into it four or five spoonfuls of French tapioca, and let cook together for twenty-five or thirty minutes; strain, and return it to the saucepan on the ...
-(298). Recipes For Chicken And Leek Soup (Potage A La Volaille Et Aux Poireaux)
Put into a saucepan one chicken, weighing three pounds. Let it be very fresh, drawn and singed; add a small split knuckle of veal, moisten with four quarts of good broth, and boil up the liquid; skim ...
-(299). Recipes For Chicken Okra Soup (Gomho De Vokille)
Prepare two pounds of the breast of chicken cut into half inch squares, half a pound of salted raw ham cut in quarter inch squares, half a pound of onions cut in eighth inch squares and two pounds or ...
-(300). Recipes For Clam Chowder (Chowder De Lucines)
Prepare a quarter of a pound of well chopped fat pork, a small bunch of parsley chopped not too fine, four ounces of chopped onions, one and a half quarts of potatoes cut in seven-sixteenth of an inch...
-(301). Recipes For Chowder Of Fresh And Salt Water Fish A La Stebens (Chowder De Poisson D'Eau Douce Et D'Eau De Mer A La Stebens)
Fresh Water Fish Prepare a pound and a half of fresh water fish, such as eels, pike perch or wall-eyed perch (sandre), and cut in one and a half inch squares; also one pound of potatoes cut in half...
-(302). Recipes For Cold Soup, Russian Style (Potage Froid A La Russe)
Cut into quarter inch squares, one salted cucumber and two fresh ones, free of their peel and seeds, (one pound in all), put these into a soup tureen on the ice; add the meat from sixty crawfish, or o...
-(303). Recipes For Crab And Shrimp Soup A La Loubat (Potage Aux Crabes Et Aux Crevettes A La Loubat)
Wash well twenty-four hard crabs; boil them, and remove all the shells as well as the lungs; cleanse them in water changing it frequently, then remove all the meat contained therein, and pound it whil...
-(304). Recipes For Crawfish Soup A La Renommee (Potage D'Ecrevisses A La Renommee)
Boil a few dozen crawfish in a court bouillon with white wine; drain them, and detach the tails from the bodies, suppressing the tail shells. Keep boiling on the side of the fire, one and a half quart...
-(305). Recipes For Croute Au Pot (Croute Au Pot)
Put into an earthen pot (a pipkin) twelve quarts of stock, adding a piece of the rump of beef, which must weigh eight pounds when trimmed and free from part of its fat. and a fowl weighing four pounds...
-(306). Recipes For D'Osmont Soup (Potage A La D'Osmont)
Mince up four ounces of carrot, two ounces of onions, and one ounce of celery, fry these in four ounces of butter, adding four pounds of fresh tomatoes cut in two and pressed. Moisten with two quarts ...
-(307). Recipes For Fermiere Style Soup (Potage A La Fermiere)
Have four medium sized onions, four ounces of leeks, half a cabbage, suppressing the core, three-quarters of a pound of potatoes, four ounces of turnips, half a pound of carrots and four ounces of cel...
-(308). Recipes For Fish Soup A La Ponsardin (Potage De Poisson A La Ponsardin)
Cut one pound of fillet of bass into slices a quarter of an inch thick, and one inch and a quarter in diameter; fry these in some butter, and set them under a weight; when cold pare them. Take the tai...
-(309). Recipes For Frog Soup And Frog Soup With Timbales (Potage Aux Grenouilles Et Aux Timbales De Grenouilles)
Mince well a quarter of a pound of the white part of leeks, wet them with two quarts of fish broth, let boil slowly for half an hour, then press them forcibly through a sieve, returning this to the sa...
-(310). Recipes For Garbure With Lettuce (Garbure Aux Ladtues)
First wash sixteen small lettuce heads several times, changing the water each time; blanch them for ten minutes, then refresh and press out all the liquid from them; lay them on a cloth, season them w...
-(311). Recipes For Giblet Soup A La Reglain (Abatis A La Reglain)
Prepare the giblets taken from three ducks or two geese, the necks, pinions and gizzards; remove the skin from the necks, cutting them off near the head, pluck the pinions and singe them; make a cut o...
-(312). Recipes For Gnoquis Soup A La Pagioli (Potage Aux Gnocquis La Pagioli)
How To Make The Gnocquis Put a pint of milk into a saucepan on the fire with two ounces of butter, salt, nutmeg and a pinch of cayenne pepper. At the first boil remove the saucepan and add to its c...
-(313). Recipes For Gumbo or Okra With Haed Crabs, Creole Style (Gombo Aux Crabes Durs A La Creole)
Chop up a quarter of a pound of fat pork, put it into a saucepan on the fire, adding half a pound of onions cut in dice, and a pound of lean beef in squares; fry all together, then add six peeled toma...
-(315). Recipes For Hunters' Style Soup (Potage A La Chasseur)
Roast three partridges and one young wild rabbit, all barded with slices of fat pork; when done, remove the fillets from the partridges as well as from the rabbit, doing this very carefully. Put the r...
-(316). Recipes For Japanese Or Nizam Pearls Tapioca, Manioc, Sago Or Salep, Semolino, Cassava, Gluten (Perles De Japon Ou De Nizam, Tapioca Manioc, Sagou Salep, Semoule, Cassave Et Gluten)
It takes from twenty to forty minutes to cook these farinaceous foods. Let drop like rain into the boiling consomme, the proportion of one spoonful for each pint of liquid; boil slowly, and skim the s...
-(317). Recipes For Jerome Soup With Sweet Potato Quenelles (Potage A La Jerome Aux Quenelles De Patates)
Pour some game broth (No. 195), into a soup tureen; serve separately sweet potato quenelles as a garnishing, also some blanched tarragon leaves. Have croutons of bread one and a quarter inches in diam...
-(318). Recipes For Julienne Soup Faubonne And Mogul (Potage A La Julienne Faubonne Et Mogol)
How To Cut The Vegetables Cutting vegetables Julienne, is the act of dividing them into slices either long or short, thick or thin. There is fine, medium and large Julienne. In order to accompli...
-(319). Recipes For Knuckle Of Veal A La Briand (Jarrets De Veau A La Briand)
Put into a stockpot eight quarts of broth with eight pounds of knuckle of veal; boil the liquid, skim, and then add to it six leeks, two celery roots, a bunch of parsley, and a freshly roasted young p...
-(320). Recipes For Lamb or Veal Sweetbread Soup, German Style (Potage De Ris D'Agneau Ou De Veau A L'Allemande)
Blanch some lamb or veal sweetbreads, by placing them in a saucepan with sufficient water to cover them; let the liquid boil, then remove from the hot fire, until they are firm to the touch; set them ...
-(321). Recipes For Lobster And Crawfish Soup, Duke Alexis (Potage De Homard Et D'Ecrevisses Au Due Alexis)
Mince finely some carrots, onions and celery; fry them in butter, and moisten with one quart of white wine and two quarts of broth, adding four peeled tomatoes cut in two and pressed. Put into this st...
-(322). Recipes For Menestrone Milanese Soup (Potage Menestrone A La Milanaise)
Chop up half a pound of fat fresh pork, put it into a saucepan with a clove of garlic, half a pound of raw ham cut in dice, three-sixteenths of an inch square, half a pound of string beans, ent lozeng...
-(324). Recipes For Meissonier Soup (Potage A La Meissonier)
Despumate on the side of the range, about three quarts of thickened soup, prepared with mutton broth. Remove the fat and hard parts from a cold, braised saddle of mutton; then take one pound of lean m...
-(326). Recipes For Montorgueil Soup (Potage A La Montorgueil)
Keep boiling on the side of the fire, one and a half quarts of thickened chicken soup stock (No. 195), despumating it for forty minutes. Prepare a garnishing of tender vegetables, composed of green pe...
-(327). Recipes For Mullagatawny Soup, Indian Style (Potage Mullagatawny A L' Indiennel)
Put eight quarts of broth into a saucepan with two knuckles of veal, sawed crosswise into four pieces, and some fragments of chicken; boil, skim and add a buuch of parsley garnished with bay leaf and ...
-(328). Recipes For Mussel Soup A La Vigo (Potage De Moules A La Vigo)
For Ten Persons Take two ounces or one medium sized onion, cut it in one-eighth of an inch squares, and fry brownless in some butter, add to this sixty medium mussels previously cooked in very litt...
-(329). Recipes For Mutton A La Cowley And Mutton Hochepot (Mouton A La Cowley Et Mouton A La Hochepot)
Bone and remove carefully the skin, nerves, and fat from three necks of mutton, cutting the meat into three-eighth inch squares. Put into a saucepan the fragments, bones and parings taken from the nec...
-(330). Recipes For Noodle Soup With Parmesan Cheese (Potage Aux Nouilles Au Parmesan)
For The Paste Sift through a fine sieve, half a pound of flour, moisten it with four egg-yolks and one whole egg, adding a little salt and water; work well together and knead it till the paste is t...
-(331). Recipes For Onion Soup With Parmesan Cheese Browned, And Thickened Onion Soup (Soupe A L'Oignon Et Et Parmesan Gratine Et Soupe A L'Oignon Liee)
Cut into small eighth of an inch squares, two medium or four ounces of onions, fry them in butter and moisten with two quarts of broth, adding a bunch of parsley garnished with chervil, bay leaf and a...
-(332). Recipes For Oxtail Soup A La Soyer (Potage De Queue De Boeuf A La Soyer)
Cut three oxtails into small pieces from the thin end, stopping at the third joint from the thick end, and keep this large piece aside for braising (No. 1324). Put four ounces of butter into a saucepa...
-(333). Recipes For Oyster Soup, American Style (Soupe Aux Huitres A L'Amencaine)
For Ten Persons Put sixty medium oysters including their juice, and as much water, into a tin saucepan with a perforated cover (Fig. 186), specially made for this soup; season with salt and pepper,...
-(338). Recipes For Partridge Soup A La Royale (Potage De Perdreau A La Royale)
Put to boil on the side of the fire, two quarts of thickened game stock (No. 195). Pound the meat taken from the breasts of two cooked and cold partridges; press them forcibly through a sieve, and put...
-(339). Recipes For Italian Or Genoa Pastes; Lasagne, Lasagnette, Tagliarelli, Maccaroni, Vermicelli, Spaghetti, Paillettes, Maccaroncelli, Florence Snow (Pate D'Ltalie Ou De Genes; Lasagne,'Lasagnette, Tagliarelli, Maccaroni, Vermicelli, Spaghetti, Paillettes, Maccaroncelli Et Neige De Florence)
All these various pastes are to be previously blanched by throwing them into boiling water for five or ten minutes according to their respective thickness. When blanched, drain them, and finish cookin...
-(340). Recipes For Paterson Soup (Potage A La Paterson)
Put into a saucepan on the fire three quarts of broth, and when boiling, dredge into it five spoonfuls of tapioca; let it cook for twenty-five minutes, being careful to remove all the scum arising on ...
-(341). Recipes For Pilau, Turkish Style (Pilau A La Turque)
Put two knuckles of veal into a saucepan with eight quarts of broth, a few slices of raw ham, one chicken, and a roasted shoulder of lamb; boil up the liquid, skim, and add to it three carrots, two tu...
-(342). Recipes For Pot-Au-Feu (Pot-Au-Feu)
For Sixteen Persons Have a soup-pot of enameled or lined cast-iron containing sixteen quarts of liquid: put into it a piece of boned, rolled and tied up, rump of beef weighing eight pounds and eigh...
-(343). Recipes For Rice Soup A La Rudini (Potage Au Riz A La Rudini)
Put a quarter of a pound of picked and washed rice into a saucepan, with two quarts of cold water, set it on the fire, and stir occasionally to prevent the rice from sticking to the bottom; let it boi...
-(344). Recipes For Sherman Soup (Potage A La Sherman)
Have a garnishing of stuffed cabbage leaves, prepared as follows: Blanch some cabbage leaves, drain and trim them nicely, then fill the insides with a quenelle and cooked fine herb forcemeat (No. 89),...
-(345). Recipes For Sheimp Soup, Mignon (Potage Aux Orevettes Mignon)
Keep boiling on the side of the fire one quart and a half of thickened fish stock (No. 195). Break off the tails from a hundred cooked red shrimps, pick the meat from the shells, trim them and pound t...
-(346). Recipes For Small Individual Soup-Pots (Petites Marmites Individuelles)
There are two different ways of serving these. The first by making the soup in small soup-puts each one containing one-half a quart or more, diminishing the proportions of meat, vegetables and liquid,...
-(347). Recipes For Sorrel, Sorrel With Herbs, And Sorrel Flemish Style (Oseille, Oseille Aux Herbes Et Oseille A La Flamande)
Remove the stalks from a good handful of sorrel, mince it up fine, then fry it in two ounces of good butter, and moisten with two quarts of broth or water; season with salt and a dash of sugar...
-(348). Recipes For Spaghetti With Cream (Spaghetti A La Creme)
Melt four ounces of butter in a saucepan, adding two dessert spoonfuls of flour, cook the flour slowly, so as to make a blond roux, then dilute with two quarts of consomme, stir the liquid until it bo...
-(349). Recipes For Spanish Oilla (Oilla A L'Espagnole)
Put to soak in tepid water for twelve hours, half a pound of chick peas (Garbanzos). Set in an earthen pot, or any other kind, six pounds of lean breast of beef, three pounds of leg of mutton rut near...
-(350). Recipes For Terrapin, Clear, Thick Or White (Terrapene Au Clair, Liee Ou A Blanc)
Prepare and cook the terrapin as told in No. 1082, observing all the instructions given for the preparation of these turtles. For, Clear Terrapin When the terrapins are cooked, select the larges...
-(351). Recipes For Dried Turtle, Thick And Clear (Tortue Seche Liee Et Claire)
Dry This green turtle comes from South America; it is raw and dried in pieces; the only parts being used for drying are the cutaneous ones. When the dried turtle is needed put it first to soak in c...
-(352). Recipes For Preparation Of A Green Turtle Weighing One Hundred Pounds (Preparation D'Une Tortue Pesant Cent Livres)
Lay the turtle on its back, and when it stretches out his head, seize it with one hand, and holding a knife in the other, cut its neck, leave it to bleed, then lay it again on its hack, pass the knife...
-(353). Recipes For Green Turtle Soup, Clear A La Royal Or Thick With Marrow Quenelles (Scrape Tortue Verte, Claire A La Royale Ou Liee Aux Quenelles A La Moelle)
Clear Put eight quarts of beef stock into a soup-pot with four pounds of leg of veal, and four pounds of fowl or chicken wings, thyme, bay leaf, parsley, basil, marjoram, mushroom trimmings, and ce...
-(354). Recipes For Mock Turtle Or Calf's Head, Clear Soup (Soupe Fausse Tortue Ou Tete De Veau Au Clair)
Bone a calf's head the same as described for plain calf's head (No. 1519); put it into cold water in a saucepan on the fire, boil up the liquid and let it continue boiling for half an hour, then drain...
-(356). Recipes For Velvet Soup (Potage Velours)
Mince up fine the red part of a few good carrots; stew them with butter, salt, sugar and a little broth, and when done strain through a sieve and afterward through a tammy (Fig. 88). Put two quarts of...
-(357). Recipes For Westmoreland Soup (Potage A La Westmoreland)
For Sixteen Persons Prepare two quarts of reduced and well-seasoned chicken consomme (No. 190); boil it, then thicken it with arrowroot, colored with a little roucou (Annotto); dilute the arrowroot...
-(358). Recipes For Noques Or Quenefes Soup (Potage Aux Noques Et Aux Quenefes)
Melt in a saucepan three ounces of butter, dredge in the same weight of flour and stir this over a moderate fire so as to obtain a light roux (No. 163); moisten with two quarts of broth, and stir agai...
-(359). Recipes For Raviole And Pearl Soup (Potage Aux Ravioles Et Aux Perles)
Place four quarts of good consomme into a saucepan, and after it boils skim it well. Blanch in boiling water for five minutes, two ounces of Nizam pearls, drain, and add them to the boiling consomme; ...
-(360). Recipes For Woodcock Soup (Potage De Brasses)
Remove the four fillets from two cold roasted woodcocks; pound two of these fillets with the livers and a few slices of cooked foies-gras; press through a sieve, and put this puree into a mortar, mixi...
-Recipes For Soups And Different Preparations For Invalids
(361). Indian Arrowroot (Arrowroot De L'Inde) Prepare a plain chicken broth as indicated in No. 188; for each quart of this dilute a tablespoonful of arrowroot with a little of the cold broth, so a...
-Recipes For Soups And Different Preparations For Invalids. Part 2
(368). Plain Extract Of Beef (Extrait De Boeuf Simple) Chop up very fine one pound of lean beef, put it into a saucepan and dilute it gradually with three pints of cold bouillon (No. 187); set it o...
-Recipes For Soups And Different Preparations For Invalids. Part 3
(373). Chicken And Calf's Foot Jelly (Gelee De Volaille Et De Pieds De Veau) Bone six calves' feet, blanch, and refresh them in cold water; put them in a saucepan with six pounds of round bottom of...
-Recipes For Soups And Different Preparations For Invalids. Part 4
(376). Mulled Egg And Almond Milk Thickened With Rice Flour (Lait De Poule Et Lait D'Amandes, Lie A La Farine De Riz) Break two very fresh eggs into a bowl, dilute them gradually with two gills of ...
-Recipes For Soups And Different Preparations For Invalids. Part 5
(381). Sabayon Of Chicken Or Game (Sabayon De Volaille Ou De Gibier) Put eight egg-yolks into a high and narrow bain-marie; dilute them with one pint of chicken or game broth, and place the bain-ma...
-Recipes For Sauces And Auxiliaries
(406). Matignon (Matignon) Cut half a pound of carrots, half a pound of onions, half a pound of celery root and two ounces of parsley root into either three-sixteenth inch squares or small Julienne...
-Recipes For Essences
(386). Essences And Fumet (Essences Et Fumet) A sauce is thick, essence is not. Essence is an extract from the most nutritious parts of meat. Fumet, or flavor, is a steam which rises from certain c...
-Recipes For Essences. Continued
(392). Mushroom Essence (Essence De Champignons) Put one pound of mushrooms previously washed and cut in four into a saucepan with the juice of half a lemon, salt, and a pint of broth; let boil tog...
-Recipes For Glazes
(398). Chicken Or Game Glaze (Glace De Volatile Ou De Gibierl) To the chicken stock, set apart to prepare a glaze, some good veal stock (No. 428) may be added, operating the same for a game stock, ...
-Recipes For Gravy
(404). Clear Gravy (Jus Clair) Butter the interior of a saucepan, cover the bottom with slices of onions, and lay on top some slices of unsmoked ham. add six pounds of split knuckle of veal, four p...
-(407). Recipes For Allemande Sauce (Sauce Allemande)
Allemande sauce is made by reducing some veloute (No. 415), incorporating a little good raw cream slowly into it. When the sauce is succulent and creamy thicken it with a thickening of several raw egg...
-(409). Recipes For Bechamel Sauce (Sauce Bechamel)
This is made by preparing a roux of butter and flour, and letting it cook for a few minutes while stirring, not allowing it to color in the slightest; remove it to a slower fire and leave it to contin...
-(413). Recipes For Hale-Glaze Sauce, Clear And Thickened (Sauce Demi-Glace Claire Et Liee)
A half glaze sauce only differs from an espagnole by its lightness. This sauce is generally made in large quantities at the time, so as not to begin it so frequently, as it requires the utmost care in...
-(414). Recipes For Brown, Espagnole Or Spanish Sauce (Sauce Brune Espagnole)
Espagnole or Spanish sauce is a leading sauce from which many smaller ones are made. To obtain a good espagnole, it is necessary to have good stock (No. 421); in case there be no stock specially prepa...
-Recipes For Soup Stocks
(418). Braise Stock For Braising Meats (Fond De Braise) Cover the bottom of a saucepan with bardes of fat pork, one pound of minced onions, one pound of minced carrots, and on top place either a le...
-(438). Recipes For Bread Sauces, American, English, French, Reglain And German Tried (Sauces Au Pain, Americaine, Anglaise, Franchise, Reglain Et Frite A Rauemande)
American Put into a saucepan one ounce of butter with one ounce of finely chopped onions, fry them lightly without coloring and moisten with a pint of boiling milk, add two ounces of bread-crumbs, ...
-(451). Recipes For Colbert, English And Tarragon Sauces (Sauce A La Colbert, A Langlaise Et A L'Estragon)
Colbert Boil up one gill of meat glaze (No. 401) in a saucepan, remove it from the fire, and then incorporate into it four ounces of fresh butter, working them well together with an egg-whisk, unti...
-(455). Recipes For Currant Sauce, With Red Wine, Port Wine, California Wine, White Wine And White Currants (Sauce Groseilles Au Vin De Bordeaux, Au Vin De Porto, Au Vin De Californie, Au Vin Blanc Et Aux Groseilles Blanches)
Plain currant jelly without being heated may be served with canvasback duck and saddle of venison. But if some people prefer sauce, the following will be found good: Currant Sauce With Red Bordeaux...
-(456). Recipes For Curry Sauces, Indian And With Apples (Sauces Au Kari, A L' Indienne Et Aux Pommes)
Curry Brown in some butter four ounces of minced onions, adding to it one teaspoonful of curry; two minutes later moisten with two gills of veloute (No. 415), two ounces of mushroom peelings, and a...
-(476). Recipes For Ham Sauce And Harlequin Sauce (Sauce Au Jambon Et A L'Arlequm)
Ham Sauce Place in a saucepan on the fire two ounces of butter, add to it two ounces of lean ham either scraped or finely chopped, and then fry it without letting it attain color, and moisten with ...
-(477). Recipes For Hollandaise Sauce And Hollandaise Mousseline Sauce (Sauce Hollandaise Et Sauce Hollandaise Mottsseline)
Reduce half a gill of vinegar into which a coffeespoonful of white pepper corns has been added; remove it from the fire, and pour in about half a gill of cold water, five egg-yolks, two ounces of butt...
-(478). Recipes For Horseradish Sauces With Bread-Crumbs, Bechamel Or Cream (Sauces Au Raifort A La Mie De Pain, Bechamel Ou Creme)
The horseradish needed for making sauces should be first scraped, then grated on a coarse grater. For plain horseradish, white sauce (No. 502), butter (No. 440) or Hollandaise sauces (No. 477) are use...
-(488). Recipes For Lobster Sauce, Lobster Sauce With Madeira Wine And Lobster Sauce With Lobster Butter (Sauce Homard, Sauce Homard Au Vin De Madere Et Sauce Au Beurre De Homard)
Lobster Sauce Place a pint of veloute sauce (No. 415), in a saucepan with pepper corns, thyme, bay leaf and a tablespoonful of chopped and blanched onions, cook all together, then strain through a ...
-(522). Recipes For Poivrade Sauce (Sauce Poivrade)
For Fat Poivrade A L'Espagnole Have a pint of poivrade (No. 523), half a pint of espagnole (No. 414), half a pint of veal blond (No. 423), and reduce all till properly done, season well. For Lea...
-(536). Recipes For Salmis Sauce, With White Wine, With Champagne, With Red Wine And Truffles (Sauce Salmis, Au Vin Blanc Au Champagne, Au Vin Rouge Et Aux Truffes)
With White Wine Fry in butter without coloring the broken carcasses of six quails or three partridges; add to this half a bottleful of white wine and some broth, a garnished bunch of parsley and a ...
-(537). Recipes For Shallot Sauce And Shallot Gravy (Sauce A L'Echalote Et Jus A L'Echalote)
Blanch in boiling salted water three finely chopped shallots, placing them in the corner of a napkin; afterward cook them in a gill of consomme (No. 189); reduce this latter. until dry, then add to it...
-(538). Recipes For Sharp Sauce With Capers And Onion Puree (Sauce Piquante Aux Capres Et A La Pur6e D'Oignons)
Sharp Sauce Reduce to one-half, five or six spoonfuls of tarragon vinegar, with some shallots, cut in one-eighth, of an inch squares. Put on the fire to reduce, three or four gills of sauce espagno...
-(540). Recipes For Shrimp Sauce, Shrimp And Cream Sauce (Sauce Aux Crevettes, Sauce Aux Crevettes A La Creme)
Shrimp Sauce Skin half a pound of cooked shrimps; pound their shells with a quarter of a pound of butter, and the juice of one lemon; pass this through a sieve. Cut the shrimps into dice shaped pie...
-(550). Recipes For Tomato Sauce Andalouse, A La Conde, A La Parisienne (Sauce Aux Tomates A L'Andalouse, A La Conde, A La Parisienne)
Wash and cut in halves, four pounds of tomatoes, press them well to extract all their juice and seeds, then put the pulps into a saucepan with four ounces of minced onions, three bay leaves and as muc...
-(552). Recipes For Turtle Sauce, Fat And Lean (Sauce Tortue Grasse Et Maigre)
Fat Pour into a saucepan three gills of dry Madeira wine, add two ounces of minced, lean ham, one pinch.of mignonette, a bunch of parsley garnished with a bay leaf, the same quantity of thyme and b...
-(562). Recipes For White Sauce; White English Sauce And White Sauce Without Butter (Sauce Blanche, Anglaise Et Sauce Blanche Sans Beurre)
Melt some butter in a saucepan and beat it with the same weight of flour; season with salt, pepper, and nutmeg, and moisten with water. Set it on the fire and stir constantly until it begins to bubble...
-Recipes For Hot Sauces
(424). African Sauce (Sauce A L'Africaine) Put two ounces of butter into a sautoire and when hot add two ounces of chopped up onions and fry without coloring; moisten with a pint of broth and a pin...
-Recipes For Hot Sauces. Part 2
(428). Apple Sauces (Sauce Aux Pommes), Hot With Butter Anil Gravy - Peel a pound of sour apples, cut them in quarter inch thick slices, and remove the cores. Put a quarter of a pound of butter int...
-Recipes For Hot Sauces. Part 3
(433). Bearnaise Sauce, Hot Mayonnaise, And With Tomatoes (Sauces Bearnaise, Mayonnaise Chaude Et Aux Tomates) Put into a saucepan one gill of vinegar with two ounces of chopped shallots, also a f...
-Recipes For Hot Sauces. Part 4
(437). Bourguignotte Sauce-Lean (Sauce A La Bourguignotte-Maigre) Cut a pound of eels into slices being careful that they are very fresh; put these into a saucepan with two quarts of water, two oun...
-Recipes For Hot Sauces. Part 5
(443). Castillane Sauce (Sauce A La Castillane) Pour into a saucepan six gills of espagnole sauce (No. 414) and two gills of veal blond (No. 423), reduce it to a third, then add a tablespoonful of ...
-Recipes For Hot Sauces. Part 6
(448). Chervil Or Parsley Pluche Sauce (Sauce A La Pluche De Cerfeuil Ou De Persil) A pluche is the leaves of either parsley orchervil blanched and combined with a sauce or soup. Reduce one pint of...
-Recipes For Hot Sauces. Part 7
(454). Cream Sauce (Sauce A La Cremel) Put into a small saucepan, one pint of bechamel (No. 409), reduce it with two gills of cream; when ready, incorporate into it a quarter of a pound of fresh bu...
-Recipes For Hot Sauces. Part 8
(462). Egg Sauce, English And Polish (Sauce Aux Oeufs, A L'Anglaise Et A La Polonaise) For English Egg Sauce Put a pint of veloute' (No. 415) in a saucepan with some pepper, nutmeg, the juice of...
-Recipes For Hot Sauces. Part 9
(466). Flavignan Sauce (Sauce A La Flavignan) Pound half a pound of very fat chicken livers, two ounces of butter, one tablespoonful of chopped parsley and a pinch of finely cut tarragon; have thre...
-Recipes For Hot Sauces. Part 10
(471). Gooseberry Sauce (Sauce Aux Groseilles Vertes A Maquereau) Cut off the stalks and remove the black spots from half a pound of gooseberries; blanch them in an untinned copper vessel for two m...
-Recipes For Hot Sauces. Part 11
(480). Hunter's Sauce (Sauce Au Chasseur) Put two ounces of butter into a saucepan, with two shallots cut in one-eighth inch dice; fry them a light golden color, and then moisten with one pint of e...
-Recipes For Hot Sauces. Part 12
(485). Juvigny Sauce (Sauce Juvigny) This sauce is made by putting a teaspoonful of chives and the same quantity of parsley, both finely chopped, into a saucepan with two ounces of butter, set it o...
-Recipes For Hot Sauces. Part 13
(491). Lyonnese Sauce With Tarragon (Sauce Lyonnaise A L'Estragon) Cut up eight ounces of onions into three-sixteenth inch squares; blanch, then drain and fry them in two gills of oil or else six o...
-Recipes For Hot Sauces. Part 14
(497). Mariniere Sauce (Sauce Marinierei) Have two ounces of onions cut into small three-sixteenth inch squares: fry them colorless in two ounces of butter, then moisten them with a gill of white w...
-Recipes For Hot Sauces. Part 15
(501). Modern Hollandaise Sauce (Sauce Hollandaise Moderne) Modern Hollandaise is made as follows: Melt two pounds of butter in a saucepan without heating it too much, then let it settle, and pour ...
-Recipes For Hot Sauces. Part 16
(506). Mussel Sauce (Sauce Aux Moules) Scrape eighteen mussels, wash them clean in several waters, and put them into a saucepan with half a gill of water, some vinegar and pepper, but no salt, spri...
-Recipes For Hot Sauces. Part 17
(511). Orange Sauce (Sauce A L'Orange) Shred the peel of an orange as finely as possible, throw the pieces into boiling water, and let them cook for five minutes, then drain and put them into a sau...
-Recipes For Hot Sauces. Part 18
(517). Perigueux Sauce (Sauce Perigueux) Peel three ounces of fresh truffles; cook them with some salt and Madeira wine; remove them from the fire and keep them in a covered vessel. Infuse in two g...
-Recipes For Hot Sauces. Part 19
(524). Polish Sauce (Sauce A La Polonaise) Place in a deep saucepan, two tablespoonfuls of grated fresh horseradish, one coffeespoonful of powdered sugar, with one tablespoonful of meat glaze (No. ...
-Recipes For Hot Sauces. Part 20
(530). Queen Sauce (Sauce A La Reine) Set into a saucepan, an ounce and a half of fresh bread-crumbs, and one pint of chicken essence (No. 387); pound two ounces of sweet almonds freshly peeled wit...
-Recipes For Hot Sauces. Part 21
(532). Regence Sauce (Sauce A La Regence) For Fat - Set four ounces of butter in a saucepan, add four ounces of chopped onions: fry lightly and add two ounces of ham cut in three-sixteenth inch squ...
-Recipes For Hot Sauces. Part 22
(542). Sicilian Sauce (Sauce Sicilienne) Pour two gills of Marsala wine into a saucepan, adding to it one ounce of truffles and two ounces of mushrooms, both chopped ; also two shallots, chopped, b...
-Recipes For Hot Sauces. Part 23
(548). Tarragon Sauce (Sauce A L'Estragon) Reduce one pint of veloute (No. 415), or espagnole (No. 414) with half a pint of chicken essence (No. 387). Infuse a pinch of tarragon leaves in a gill of...
-Recipes For Hot Sauces. Part 24
(557). Victoria Sauce (Sauce A La Victoria) Cover a saucepan containing one tablespoonful of finely chopped shallots and the juice of two lemons; let boil together, then add two ounces of well chop...
-Recipes For Hot Butters
(565). Black Butter (Beurre Noir) This butter is used for eggs, brains or fish. Put four ounces of butter in an omelet pan over a slow fire, and when it falls after raising, skim it off, and set it...
-Recipes For Cold Butters
(568). Almond Butter (Beurre D'Amandes) Pound in a mortar, one ounce of peeled sweet almonds mixed with a few bitter ones; add four ounces of sugar, and moisten with a little milk, then stir in eig...
-Recipes For Cold Butters. Continued
(577). Butter With Green Gooseberries (Beurre Aux Groseilles A Maquereau) Have a pound of well picked green gooseberries; pound them well and then add to them one pound of fresh butter, pound again...
-(580). Recipes For Lobster And Spiny Lobster Coral Butter (Beurre Au Corail De Homard Ou De Langouste)
Lobster Butter Pound one pound of very red spiny lobster shells with two pounds of butter until they are reduced to a paste; put this into a saucepan till the butter be cooked and clarified, then s...
-(624). Recipes For Remoulade Sauce (Sauce Remoulade)
Chop up well one blanched shallot, have a handful of parsley leaves, chervil, tarragon and bur net; pound the whole in a small marble mortar; add four nicely cleaned anchovy fillets, five or six hard ...
-Recipes For Apple Sauce
(587). Apple Sauce (Sauce Aux Pommes) Peel a pound of sound apples, suppress the cores and seeds and place them in a saucepan with a little water; when cooked drain and press through a sieve; reduc...
-(593). Recipes For Chaudfroid, Bechamel Cream Sauce, With Tomato Puree And With Fecula (Sauces Chaudfroid, Bechamel A La Creme, Bechamel A La Puree De Tomates Et A La Fecule)
Bechamel Cream Chaudfroid Is made with bechamel reduced with fowl or fish essence well despumated, and half its quantity of white chicken or fish jelly added. Bichamel Tomato Puree, Chaudfroid ...
-Recipes For Chaudfroid
(594). Chaudfroid Brown And Game (Chaudfroid Brun Et Chaudfroid De Gibier) Put into a saucepan, one pint of very clear well-colored espagnole sauce (No. 414), reduce it with some veal blond (No. 42...
-Recipes For Chaudfroid. Part 2
(2452). Chaudfroid Of Doe Bird, Plovers, Bustards Or Woodcock With Fumet (Chaudfroid De Courlis, Pluviers, Vanneaux Ou Becasses Au Fumet) Pick, singe and clean nicely eight doe birds; draw and trus...
-Recipes For Chaudfroid. Part 3
(2454). Chaudfroid Of Larks (Chaudfroid De Mauviettes) Bone two dozen clean larks; spread them open on the table and season; prepare a boned game forcemeat (No. 66), season highly and add to it a f...
-Recipes For Chaudfroid. Part 4
(2458). Chaudfroid Of Pullet, Plain (Chaudfroid De Poularde, Simple) Draw, clean and truss two pullets of two pounds each as for an entree (No. 178); put them into a saucepan and cover with stock (...
-Recipes For Chaudfroid. Part 5
(2460). Chaudfroid Of Fillets Of Redhead Duck And Venison (Chaudfroid De Filets De Canard Tete Rouge Et De Venaison) Raise the fillets from five redhead ducks, without the wings or minions; pare th...
-Recipes For Chaudfroid. Part 6
(2462). Chaudfroid Of Turkey A La Perigord (Chaudfroid De Dinde A La Perigord) Braise and put away to cool a fine six to eight pound turkey: remove the fillets, free them from skin and sinews, and ...
-(606). Recipes For Mayonnaise Sauce (Sauce Mayonnaise)
In order to obtain a quick and certain mayonnaise sauce, it must be worked simply with a small wire whisk. Put five egg-yolks into a bowl suppressing every particle of the white, add some salt, white ...
-Recipes For Cold Sauces
(592). Boar Sauce (Sauce Sanglier) Grate half a pound of fresh horseradish, then lay it in a bowl with four ounces of cranberry jelly (No. 598), adding a spoonful of mustard, the well chopped peel ...
-Recipes For Cold Sauces. Part 2
(604). Green Spanish Sauce (Sauce Espagnole Verte) Pound to a paste one ounce of chervil and one ounce of parsley: add to it four ounces of bread-crumbs soaked in water and then squeezed out, six a...
-Recipes For Cold Sauces. Part 3
(620). Poivrade Sauce (Sauce Poivrade) Put into a bowl one gill of espagnole sauce (No. 414), add to it twice its quantity of oil, some Chili and tarragon vinegar, pepper and salt; beat the whole t...
-Recipes For Cold Sauces. Part 4
(633). Tomato Catsup (Catsup De Tomates) Boil one quart of vinegar in a saucepan, adding a quarter of an ounce of capsicum peppers, one ounce of garlic, half an ounce of shallot, all nicely peeled,...
-(678). Recipes For Livers A La Vincelas Garnishing (Garniture De Foies-Gras A La Vinoelas)
For this garnishing use fat duck or geese livers, weighing from a half pound to a pound. Peri-gueux foies-gras preserved plain may be substituted in ease no fresh livers are on hand, but when the latt...
-(680). Recipes For Macedoine Garnishing (Garniture Macedoine)
Cut into small quarter of an inch squares, eight ounces of carrots, selecting only the very red part, or else use a round oroval vegetable spoon, two to three-eighths of an inch in diameter; have eigh...
-(682). Recipes For Marrow Fritters Garnishing (Garniture De Beignets De Moelle)
Cut some beef marrow in thick slices, and plunge them into boiling water, then drain and leave them to get cold. Dip each separate piece into bread-crumbs, then in beaten egg, and again in bread-crumb...
-(684). Recipes For Matelote Garnishings (Garnitures Matelote)
These garnishings are composed of roe, milt, crawfish tails, small glazed onions, whole mushrooms, and even truffles; they are to be dressed either in clusters or mixed together; if the latter be desi...
-(689). Recipes For Mirmidons With Parmesan Garnishing (Garniture De Mirmidons Au Parmesan)
A mirmidon is a small canelon. They are made thin and short and are filled with a special preparation. Pound two raw chicken fillets with an equal quantity of cooked fat livers; two or three raw peele...
-(690). Recipes For Moril And Girolle Garnishing (Garniture De Morales Ou De Girolles)
Wash in several waters one pound of morils; cut off half of their stalks, then throw them into boiling water, and leave them to soak awhile; change the water, then drain them by lifting them up with t...
-(697). Recipes For Oyster Garnishing A La Tykopf (Garniture D'Huitres A La Tykopf)
First blanch thirty-six small oysters, then drain and wipe them on a napkin, cut away the muscles or hard parts and fill in this space with a crab croquette preparation (No. 879). cover the oysters wi...
-(711). Recipes For Puree Of Celery, Celery Knobs And Cardoons (Puree De Celeri Celeris-Raves Et Cardons), For Celery
- Blanch two pounds of white celery stalks, after washing and scraping them, drain and mince them up. Put four ounces of butter into a saucepan and when warm, add the minced celery and let fry without...
-(722). Recipes For Puree Of Cultivated And Wild Mushrooms And Morils (Puree De Champignons Cultives Et De Prairies Et De Morilles)
For The Cultivated Mushroom Puree Peel a pound of mushrooms, wash them properly, and mince them finely, then put them into a saucepan with four ounces of butter, let them cook on a slow fire, and w...
-(731). Recipes For Puree Of Truffles And Puree Of Truffles With Rice (Puree De Truffes Et Puree De Truffes Au Riz)
Peel a few good, raw truffles, half a pound in all; put the peelings into a saucepan with some Madeira wine, cook them for a few minutes to extract the essence, then strain. Grate the truffles and set...
-(734). Recipes For Fish Quenelles Molded, Pocket Chicken Quenelles, Cheese Quenelles (Quenelles De Poisson Mouses, Quenelles De Volaille A La Poche, Quenelles Au Fromage)
Use fish cream forcemeat (No. 76), finish exactly as quenelles in molds (No. 154), filling the center with a salpicon (No. 165) composed of mushrooms, truffles or shrimps mingled with alle-mande sauce...
-(737). Recipes For Rice Garnishing Indian Style And With Butter (Garniture De Riz A L'Indienne Et Au Beurre)
Bice makes an excellent garnishing, and is adapted for the use of many meats, fish, poultry and game. Fat rice is served with poultry, and is merely rice cooked in chicken broth or soup stock (No. 194...
-(741). Recipes For Salpicon Garnishing (Garniture Salpicon)
A salpicon is composed of several meats cut in three-sixteenths to one-quarter inch dice, and combined with truffles and mushrooms trimmed exactly the same. It is used either with a brown espagnole sa...
-Recipes For Salpicon Garnishing (Garniture Salpicon). Continued
(748). Palermitaine Salpicon (Salpicon A La Palermitaine) To be prepared with five ounces of small macaroni cut in half inch lengths, five ounces of partridge breast, five ounces of artichokes in q...
-Recipes For Garnishings
All the following garnishings may be served for removes by arranging them in clusters and making them either larger or smaller, according to the dishes required to be garnished. For large pieces of me...
-Recipes For Garnishings. Part 2
(643). Bouchees Of Puree Of Pheasants Garnishing (Garniture De Bouchees A- La Puree De Faisans) Prepare a dozen puff paste bouchees (No. 11), cook them only a short time before they are needed so a...
-Recipes For Garnishings. Part 3
(647). Brussels Garnishing (Garniture Bruxelloise) One pound of Brussells sprouts, blanched and cooked in consomme (No. 189). Half a pound of salt pork cut in slices and broiled. Half a pound of ca...
-Recipes For Garnishings. Part 4
(651). Chambord Garnishing (Garniture Chambord) The Chambord garnishing is composed of eighteen pieces of truffles cut the shape of a clove of garlic and cooked in Madeira wine and afterward rolled...
-Recipes For Garnishings. Part 5
(654). Chestnut With Gravy Garnishing (Garniture De Marrons Au Jus) Peel two pounds of chestnuts; scald them so as to be able to remove their red skins, then lay them in a buttered flat saucepan. M...
-Recipes For Garnishings. Part 6
(658). Choux With Cheese Garnishing (Garniture De Choux Au Fromage) Prepare a pate-a-chou with three gills of water, half a pound of hour, a quarter of a pound of butter, a pinch of salt and a pinc...
-Recipes For Garnishings. Part 7
(661). Crawfish Garnishing (Garniture D'Ecrevisses) Whole crawfish are sometimes used combined with other garnishings, but they are considered more as decorations than otherwise; in any case they m...
-Recipes For Garnishings. Part 8
(666). Fermiere Garnishing (Garniture A La Fermiere) Sixteen Persons One pound and a half of braised cabbage (No. 2706), arranged in clusters. Eighteen small braised lettuce (No. 2754), eighteen...
-Recipes For Garnishings. Part 9
(670). Fritadelles Of Veal Garnishing (Garniture De Fritadelles De Veau) Dip a pound and a half of bread-crumbs in some milk, and when well soaked, extract all the liquid; have a pound of pared and...
-Recipes For Garnishings. Part 10
(675). Henrion Garnishing (Garniture A La Henrion) Raise the fillets from six snipes, remove all the nerves and skin, pare, season them with salt, and pepper, and saute them in butter a few minutes...
-Recipes For Garnishings. Part 11
(691). Mousseron Garnishing, Princess Sauce (Garniture De Mousserons, Sauce Princesse) , An eatable mushroom growing under moss, found in woods. Cook two pounds of mousserons under a cover, by plac...
-Recipes For Garnishings. Part 12
(695). Olives Plain Or Stuffed Garnishing (Garniture D'Olives Simples Ou Farcies) Spanish olives are the best for garnishing; select the largest, and stone them with the assistance of a small knife...
-Recipes For Garnishings. Part 13
(702). Prawns, Crawfish, Crabs Or Lobsters With Raw Fine Herbs Garnishing (Garniture De Crevettes, Ecrevisses, Crabes Ou Homards Aux Fines Herbes Crues) After the prawns are cooked, refresh and she...
-Recipes For Garnishings. Part 14
(707). Puree Of Brussels Sprouts (Puree De Choux De Braxelles) Blanch in boiling salted water in an untinned vessel, two pounds of well cleaned Brussels sprouts; drain and put them into a saucepan,...
-Recipes For Garnishings. Part 15
(713). Puree Of Chicken (Puree De Volaille) Cut off two pounds of meat from a cooked chicken, suppress all the skin and nerves, and pound the remainder with a piece of butter and two-thirds of its ...
-Recipes For Garnishings. Part 16
(718). Puree Of Kohl-Rabis (Puree De Choux-Raves) Cut these vegetables in four, peel and blanch them for ten minutes, and finish cooking them in one quart of broth (No. 189); season with salt, and ...
-Recipes For Garnishings. Part 17
(724). Puree Of Split Peas (Pur6e De Pois Sees) Wash well and drain one pound of dry split peas, set them in a saucepan with two quarts of veloute stock (No. 422), seasoning with salt and sugar, an...
-Recipes For Garnishings. Part 18
(730). Puree Of Tomatoes (Puree De Tomates) Cut in halves and press well, half a pound of tomatoes; fry two ounces of minced onions in two ounces of butter without browning, then add the tomatoes, ...
-Recipes For Garnishings. Part 19
(739). Pied Montese Risot Garnishing (Garniture De Risot Piemontaise) Risot can be employed either as a soup or a garnishing; the manner to prepare it is most simple. Put into a saucepan two spoonf...
-Recipes For Garnishings. Part 20
(756). Spanish Sweet Peppers Sauted, Garnishing (Garniture De Piments Doux D'Espagne Sautes) These peppers arc imported from Spain or Havana; select those that are fresh and with thick meat. Put th...
-Recipes For Garnishings. Part 21
(762). Polenta Tartlets (Tartelettes De Polenta) Boil a quart of water, then add to it three-quarters of a quart of polenta letting it fall like rain into the boiling liquid. Cook it on the fire wh...
-Recipes For Garnishings. Part 22
(767). Trufele Garnishing (Garniture De Truffes) Raw truffles to be used whole for garnishings should be first peeled, then cooked for eight or ten minutes in some good Madeira. In case there be no...
-Recipes For Cheese Garnishing (Garniture Du Fromage)
(758). Straws Cheese Garnishing (Garniture De Pailles Au Fromage) Prepare seven ounces of flour, four ounces of butter, and four ounces of grated cheese, four tablespoonfuls of raw cream, two egg-y...
-Recipes For Side Dishes. Cold Side Dishes (Hors-D'Oeuvre Froids)
Hors-d'oeuvre, or side dishes, signifies out of the work, they having no place on the bill of fare. They are certain appetizing dishes placed on the table before dinner, remaining on in the Russian se...
-Recipes For Side Dishes. Cold Side Dishes (Hors-D'Oeuvre Froids). Part 2
(785). Gherkins (Cornichons) Have some gherkins prepared as explained in elementary methods (No. 96); dress them on a side dish with a few shallots, onions and hot peppers, adding a little tarragon...
-Recipes For Side Dishes. Cold Side Dishes (Hors-D'Oeuvre Froids). Part 3
(799). Muskmelon And Cantaloupe (Melon Vert Maraicher Et Cantaloup) The cantaloupe melon is certainly the finest and best; if good the fruit is a handsome orange-red, the sides very prominent, and ...
-Recipes For Side Dishes. Cold Side Dishes (Hors-D'Oeuvre Froids). Part 4
(819). Shrimps In Side Dishes (Crevettes En Raviers Ou En Bateaux) Throw some fine shrimps into boiling and unsalted water remove at the first boil and place in a bowl, sprinkle with salt; leave th...
-(772). Recipes For Anchovies - Sardels - Anchovy Salad And Anchovies With Olives, (Anchois Et Salade D'Anchois, Anchois Aux Olives)
Anchovies from Marseilles and Italy are considered very fine, their meat being red and of an exquisite taste, yet, in New York, the white meat anchovies imported from Holland called Sardels are prefer...
-(773). Recipes For Artichoke Bottoms Printaniee, Small Appetite, Small Raw Poivrade (Ponds D'Articliauts Printaniers, Petit Appetit, Petits Crus Poivrade)
It is necessary to have small artichoke bottoms; remove the green part covering the bottoms and all the leaves until the -stringy core is reached; pare the bottoms to have them very round and even, an...
-(775). Recipes For Fresh Molded Butter (Beurre Frais Moule)
The butter must be of the very best quality, without a particle of salt, and used the same davit is made. For Shells Grate with a table knife a piece of firm but not too hard butter; when there ...
-(776). Recipes For Red And White Cabbage, English Style, And Marinated Cauliflower (Choux Rouges Et Choux Blancs A L'Anglaise Et Choux-Fleurs Marines)
Cut either a white or red cabbage in four, remove the core and hard parts of the leaves, cut the latter up very fine, and lay them in a vessel with a handful of salt for each cabbage; turn them over e...
-(777). Recipes For Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon Or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anohovy Butter, Red Beef Tongue Or Ham, Careme And Hard-Boiled Eggs (Canapes Windsor, Aux Anchois, Aux Sardines, Aux Caviar, Aux Harengs A La Russe, De Saumon Ou D'Esturgeon, De Harengs A La Diable, De Crevettesi D'Eorevisses, De Homards, Au Beurre D'Anchois, A La Langue Ecarlate Ou Au Jambon, A La Careme Et D'Oeufs Durs)
These canapes can be arranged on grape leaves or a folded napkin. Cut slices of bread from the crumb of a dense loaf of bread containing no holes, having them all of uniform size, the same as when pre...
-(779). Recipes For Celery Stalks, Celery, Fennel, Celery Hearts, Celery Knobs, With Vinaigrette Mayonnaise (Celeri En Branches, Celeri, Fenouil, Celeri Rave, Vinaigrette Mayonnaise)
For Celery Stalks Have some good heads seven inches long; remove the outer leaves until the the fine, tender, yellow ones are reached, then clean them by cutting off all the hard parts; split the s...
-(783). Recipes For Cucumbers, Fresh Sliced, In Fillets Or Salted Russian Style (Concombres Frais En Tranches, En Filets Ou Sales A La Russe)
Sliced Fresh Cucumbers If the cucumbers be green, small and seedless, peel and cut off the ends; then pare the inside into thin slices. If large divide them into two or four parts lengthwise before...
-(787). Recipes For Herring, Shad Or Mackerel, Marinated (Harengs Alose Ou Maquereau Marines)
Clean twelve fat very fresh and soft-roed herrings, or any other of the above fishes: put them into a vessel between layers of salt and leave in a cool place for twelve hours; drain off. These may be ...
-(794). Recipes For Lobster A La Boulognaise (Homard A La Boulognaise)
Cut up some cooked lobster meat into small quarter inch squares, the same quantity of celery and finely chopped beet root. Mix all these with a little mayonnaise sauce (No. 606), adding to it chopped ...
-(797). Recipes For Mackerel In Oil (Maquereaux A L'Huile)
These mackerel come already prepared like sardines in oil; open the cans, remove the mackerel and dress them on a side dish with chopped parsley around and surround with slices of lemon. (798). Smo...
-(800). Recipes For Olives Crescent Or Lucques, Spanish Queen, Black, Verdales 'Olives Croissant Ou Lucques, Espagnoles, Noires, Verdales)
Wash the olives in fresh water and serve them covered with slightly salted water. The crescent, black and venial olives come from the south of France, the Spanish from Seville. Black olives are served...
-(808). Recipes For Radishes, Black, And Red (Raclis Noirs Et Roses)
For The Black Radishes Choose very tender ones being careful that they are not hollow, peel them by removing the black rind, then out in fine slices across, and lay them in a soup plate with a litt...
-(809). Recipes For Rolls, Small Fancy With Lobster, Shrimp, Crawfish, Fillets Of Sole, Chicken Salpicon, Foies-Gras Or Rillettes De Tours (Petits Pains Garnis De Homard, Crevettes, Ecrevisses, Filets De Soles, Filets De Volaille Ou Salpicon, Foies-Gras Ou Rillettes De Tours)
Have small plain rolls three and one-quarter inches long by one and three-quarter inches wide. These rolls must not be split on the side, but make an opening on the top, reserving the cover. Empty the...
-(811). Recipes For Sandwiches (Sandwichs)
To prepare the butters for these sandwiches mix it well with salt, red pepper and mustard, if needed for mustard butter; for the anchovy butter add a little essence of anchovy to it, and for foies-gra...
-(816). Recipes For French Roll Sandwiches, Ameeican Style And With Anchovies (Sandwichs De Flutes A, Lamencaine Et Aux Anchois)
Have some French rolls, four inches long and one and a half inches in diameter, make an opening on the top, empty them, removing all the crumbs possible and keeping the covers. Cut up some roast chick...
-(817). Recipes For Sardines Marinated (Sardines Marinees)
Range in layers in a big stone vessel about six pounds of large fresh sardines besprinkling each layer with salt, cover the sardines with a cloth and let macerate for two hours in a cold place; wipe t...
-(822). Recipes For Smoked Beef, Salmon, Sturgeon, Goose Breast, Or Tongue (Boeuf Fume, Saumon, Esturgeon, Poitrine D'Oie Et Langue.)
Cut the beef into very thin slices, and serve with sprigs of parsley around. Smoked Salmon Or Sturgeon Cut thin slices of smoked salmon or smoked sturgeon three-sixteenths of an inch thick, broi...
-(825). Recipes For Tartlets Of Game, Lobster, Salmon Or Nonpareil (Tartelettes De Gibier, Homard, Saumon Ou Nonpareil)
These are small round or oval tartlets, made of a very thin foundation paste (No. 135), and the insides garnished with buttered paper, and filled in with rice. Cook them in a slack oven, empty them, e...
-(826). Recipes For Toasts A La Waddington (Roties A La Waddington)
Trim some slices of bread-crumbs three-eighths of an inch thick, oval shaped, two and a half inches long by two inches wide; toast them lightly and cover one side with chopped ham and butter mixed. Re...
-(828). Recipes For Small Trout Fried And Marinated (Petites Truites Frites Et Marinees)
Select some fresh trout, empty and wipe well; salt over, dip in flour and fry in oil a few at a time, then drain and lay them in a deep dish. Heat some oil in a saucepan, mix with it a quarter as much...
-(833). Recipes For Green Walnuts (Cerneaux)
When the juice is in the almond state, break them in two, detach the white parts with a circular movement, then throw them into cold water in which a little powdered alum has been dissolved; drain thr...
-Recipes For Hot Side Dishes (Hors-D'Oeuvre Chauds)
The hors-d'oeuvre is composed of certain dishes served after the soup, somewhat taking the place of those formerly called flying dishes, for they did not appear on the table, but were passed direct...
-(836). Recipes For Attereaux Of Beef Palate (Attereaux De Palais De Boeuf)
Obtain some round tin eases, two and one-quarter inches deep, the bottom being one and three-eighths inches in diameter, while the top is an inch and five-eighths; the bottom must be perforated with a...
-(844). Recipes For Bondons Of Pickerel A La Walton (Bondons De Brochet A La Walton)
Butter some cylindrical molds the shape of a cask bung, one and three-quarter inches high, one and three-eighths inches wide at the bottom, and one and five-eighths inches at the top or opening. Prepa...
-(846). Recipes For Beessoles Of Chicken (Bressoles De Volaille)
Have some oval molds buttered the same as for the foies-gras (No. 848) they should be a quarter of an inch high; cover the bottoms and sides with quenelle forcemeat either of chicken or game (No. 62)....
-(849). Recipes For Brissotins Of Chicken, Supreme (Brissotins De Volaille Au Supreme)
Proceed exactly the same as for brissotins of game Lyonnese (No. 850) only replacing the game salpicon by a chicken a la Reine salpicon (No. 938) and the game forcemeat by a chicken and cream forcemea...
-Recipes For Canapes
(852). Canapes Bartholomew (Canapes Barthelemy) Cut slices of bread five-sixteenths of an inch thick; pare them by shaping them into three and one-eighth of an inch lengths, and have them two inche...
-Recipes For Cannelons
(858). Cannelons Of Beef Palate Or Lambs' Sweetbreads And Celery (Camielons De Palais De Boeuf Ou De Bis D'Agneau Et Celeri) Cut eighth of an inch square pieces from a cold braised and pressed beef...
-Recipes For Cassolettes
(860). Cassolettes Lusigny (Cassolettes A La Lusigny) Fill some timbale molds (No. 2, Fig. 137) with butter melted to the consistency of cream, leave to cool, then dip them into very hot water and ...
-Recipes For Colombines
(865). Colombines Of Chicken Livers With Ham (Colombines De Foies De Volaille Au Jambon) Put on to reduce one pint of bechamel sauce (No. 409), incorporating into it one gill of mushroom broth and ...
-Recipes For Cromesquis
(867). Cromesquis Of Beef Palates (Cromesquis De Palais De Boeuf) Prepare and cook a beef palate as explained in No. 1320; put it under a weight. Cut it in lozenge-shaped pieces, two inches by thre...
-Recipes For Cromesquis. Continued
(870). Cromesquis Of Fillets Of Striped Bass Or Other Fish (Cromesquis De Filets De Bass Raye Ou Autre Poisson) Put into a bowl a small cut, cold striped bass salpicon, having about half a pound of...
-(874). Recipes For Croquettes (Croquettes)
There are certain preparations called croquettes made either of meat, fish, crustaceans, vegetables, or eggs, cut up into small dice, .and frequently mixed with mushrooms cut the same size as the meat...
-Recipes For Croquettes (Croquettes). Part 2
(878). Chicken Croquettes Hungarian (Croquettes De Poulets A La Hongroise) These are made with one pound of the white meat from a roast chicken, half a pound of mushrooms, and a quarter of a pound ...
-Recipes For Croquettes (Croquettes). Part 3
(882). Pullet Croquettes, Wright Sanford (Croquettes De Poularde A La Wright Sanford) Mince two ounces of peeled truffles, cut them into small three-sixteenths of an inch squares, suppress the ski...
-Recipes For Croquettes (Croquettes). Part 4
(885). Game, Chicken or Fat Liver Croquettes, Dauphine (Croquettes De Gibier, De Volaille Ou De Foies-Gras A La Dauphine) Remove the fillets either from some game or chicken (or replace them by som...
-Recipes For Croquettes (Croquettes). Part 5
(889). Partridge Croquettes With Game Fumet (Croquettes De Perdreaux Au Fumet De Gibier) Cut half a pound of three-sixteenth inch squares from the breasts of some roast partridges, after suppressin...
-Recipes For Croquettes (Croquettes). Part 6
(893). Sweetbread Croquettes (Croquettes De Ris De Veau) Braise, then set aside to cool, one pound of sweetbreads, cut them into three-sixteenths inch squares, have also three-quarters of a pound o...
-Recipes For Hot Croustades
(895). Croustades A La Castillane (Croustades A La Castillane) Prepare a very thick chestnut puree as already described in the garnishings (No. 712), with it fill some six-sided molds previously co...
-Recipes For Hot Croustades. Part 2
(899). Croustades Of Gnocquis A La Rivoli (Croustades De Gnocquis A La Rivoli) Prepare a gnocquis paste with half a pound of flour, half a pound of fecula, one quart of milk, five ounces of butter,...
-Recipes For Hot Croustades. Part 3
(902). Croustades A La Morgan Or With Scrambled Eggs And Truffles (Croustade A La Morgan Ou Aux Oeufs Brouilles Aux Truffes) Peel and steam some sweet potatoes, then pound them with a little butter...
-Recipes For Crusts
(905). Crusts With Foies-Gras (Croutes Au Foies-Gras) From a kitchen loaf (Fig. 210) cut quarter inch thick slices and from these obtain twenty oval-shaped crusts, each three inches long by two and...
-(903). Recipes For Crusts Of Clams A La Schenk (Croutes De Lucines orangees A La Schenk)
Cut a few slices of bread so as to obtain eight crusts, having them half an inch thick; pare them into ovals, and slit them on the surface of one side, by making a slight incision a short distance fro...
-(904). Recipes For Crusts D'Henin, Morton, Chamberlain, Or A La Genoise (Croutes A La D'Henin, A La Morton, A La Chamberlain, Ou A, La Genoise)
If cut round shaped a la d'Henin they are two and one-quarter inches across; if oval shaped a la Morton, two inches by three; if oblongs. Chamberlain, two and three-quarters inches by one and three-qu...
-(908). Recipes For Russian Kulibiac (Coulibiac A La Russe)
Dilute in a pint of warm milk, the third of an ounce of yeast; till it up with half a pound of flour, and beat well with a spatula to form a very smooth leaven; let it rise to double in a mild tempera...
-(911). Recipes For Ham Mousseline Or Mousse A La Belmont, Costa, Virginienne (Mousseline Ou Mousse De Jambon A La Belmont, A La Costa Et A La Virginienne)
A La Belmont Chop very fine a pound of cooked ham, and a quarter of a pound of breast of chicken freed from nerves and fat. Add two dessertspoonfuls of cold bechamel sauce (No. 409), thickened with...
-Recipes For Mousseline (Mousselineau)
(910). Cardinal Mousseline (Mousselineau Cardinal) Forcemeats for mousselines an- prepared either with chicken, game, or fish, the same as explained in the Elementary Methods (No. 86). Butter some ...
-(920). Recipes For Palmettes (Palmettes)
Palmettes are molded in bottomless molds, made of tin bands three-eighths of an inch in height, and heart-shape, from three to three and a half inches on the longest side by two and a half on its wide...
-Recipes For Palmettes (Palmettes). Continued
(924). Varsovian Palmettes (Palmettes A La Varsovienne) To be made with a chicken mousseline forcemeat (No. 86), mixed with a salpieon of truffles, tongue, and mushrooms, cut in eighth of an inch s...
-Recipes For Patties (Bouchees)
(934). Patties A Landalouse (Bouchees A L'Andalouse) Prepare puff paste bouchees as already explained in the Elementary Methods (No. 11). Cook them only shortly before they are needed, so as not to...
-Recipes For Patties (Bouchees). Continued
(939). Scollop, Oyster, Clam, Or Mussel Patties (Bouchees De Petoncles, D'Huitres, Lucines Ou Moules) Blanch oysters or clams in their own juice. Cook mussels in white wine with pepper and a few d...
-(946). Recipes For Golden Buck, Welsh Rarebit A La Cutting Or Yorkshire (Golden Buck, Welsh Rarebit A La Cutting Ou Yorkshire)
Golden Buck Cut some best quality American cheese; not too fresh, into five-eighths of an inch squares, put these into a sauteing pan with half a gill of beer, and a pinch of Ted pepper, place the ...
-Recipes For Rissoles
(947). Rissoles Of Brain, Princetown (Rissoles De Cervelles A La Princetown) Roll out a thin layer of brioche paste (No. 130), cut round pieces from it with a three inch in diameter pastry cutter. ...
-Recipes For Rissoles. Part 2
(951). Rissoles Of Fat Livees A La Ude (Rissoles De Foies-Gras A La Ude) Take out the contents of a pound terrine of foies-gras; remove all the grease from the forcemeat, and cut the liver into thr...
-Recipes For Rissoles. Part 3
(954). Rissoles Of Red Tongue Or Of Sweetbreads (Rissoles De Langue Ecarlate Ou De Ris De Veau) Red Tongue Reduce one pint and a half of espagnole sauce (No. 414), with a little meat glaze (No. ...
-Recipes For Timbales
(959). Remarks On Timbales (Observations Sur Les Timbales) There are several kinds of timbales; those made with a very thin timbale paste; those of quenelle forcemeat and those of cream forcemeat, ...
-Recipes For Timbales. Part 2
(962). Timbales A La Calaisienne (Timbales A La Calaisienne) Prepare the timbales the same as for a la Benton (No. 961). Have a garnishing of either poached oysters or mussels, or else of both, and...
-Recipes For Timbales. Part 3
(965). Timbales A La Dumas (Timbales A La Dumas) For the salpicon have some well reduced Duxelle, and mix in truffles with raw egg-yolks. Decorate the molds (No. 2, Fig. 137) by placing in the cent...
-Recipes For Timbales. Part 4
(968). Imperial Timbales (Timbales Imperial) The salpicon to be made of a well reduced supreme sauce (No. 547), adding to it tongue, truffles and mushrooms cut in small Julienne. Cut some narrow ba...
-Recipes For Timbales. Part 5
(971). La Valliere Timbales (Timbales A La La Valliere) The molds are to be dome-shaped, with an indent a quarter of an inch deep, and one inch in diameter; the molds themselves being an inch and t...
-Recipes For Timbales. Part 6
(974). Mentana Timbales (Timbales A La Mentana) The salpicon to be made of chicken livers a la Duxelle, (see below), thickened with egg-yolks, to be used when cold. Butter some timbale molds (No. 2...
-Recipes For Timbales. Part 7
(977). Neapolitan Timbales (Timbales Napolitaine) The salpicon is composed of tongue, truffles and mushrooms, cut in three-sixteenth of an inch squares and combined with espagnole sauce (No. 414), ...
-Recipes For Timbales. Part 8
(981). Timbales A La Renaissance (Timbales A La Renaissance) Have ready a salpicon of truffles, chicken and artichoke bottoms, all cut into three-sixteenth inch squares; mix them with an espagnole ...
-Recipes For Timbales. Part 9
(985). Scotch Timbales (Timbales A, L'Eossaise) Prepare some very thin pancakes the same as for rissolettes (No. 956). Butter timbale molds (No. 2, Fig. 137) and line the inner sides with these pan...
-Recipes For Timbales. Part 10
(989). Venetian Timbales (Timbales A La Venitienne) Make a salpicon of ducks' livers cut up into one-eighth of an inch pieces, cut the same of some truffles, mushrooms, and red beef tongue, and mix...
-Recipes For Timbales. Part 11
(2383). Timbale For Epicures (Timbale Des Epicures) Butter a large timbale mold (Fig. 441) slightly wider on top than on the bottom; cover the bottom with apiece of paper and line with rather thick...
-Recipes For Timbales. Part 12
(2385). Timbale Of Lobster A La D'Aumale (Timbale De Homard A La D'Anmale) After a lobster has been cooked in a court-bouillon (No. 38). drain, and lay it aside to get cold; then pick out the meat ...
-Recipes For Timbales. Part 13
(2388). Timbale Of Sweetbreads, Modern - Large (Grosse Timbale De Ris De Veau A La Moderne) Butter a large oval mold as for timbale a la Parisian (No. 2382), allowing one quart for eight persons; d...
-Recipes For Timbales. Part 14
(2605). Timbale Of Pheasants With Truffles (Timbale De Faisans Aux Truffes) Remove the meat from the breast of two raw pheasants. Chop up the fleshy part of the legs with one fillet and the carcass...
-Recipes For Timbales. Part 15
(2988). Timbale Milanese Of Macaroni Or Noodles (Timbale De Macaroni Ou De Nouilles, Milanaise) Butter the interior of a timbale mold; decorate the sides with slightly sweetened noodle paste (No. 1...
-(991). Recipes For Florentine Toasts (Roties Florentine)
Roll out a layer of fancy roll paste (No. 3418) form raised edges around it, having it three inches wide, by twelve inches long; besprinkle with oil, and garnish with anchovy or sardine fillets; seaso...
-(992). Recipes For Toast With Oil And Cheese, Sardines A La Seville (Rotie A L'Huile Et Au Fromage, Aux Sardines Et A La Seville)
Toast some slices of bread three inches by one and a half; dip them in fine olive oil, and lay them on a dish; strew over some grated parmesan, pepper and lemon juice, set them for a few seconds into ...
-(993). Recipes For Varenikis - Polish Side Dish (Varenikis-Hors-D'Ceuvre Polonais)
The day before the varenikis are needed for use put some pot cheese in a cloth, wrap it up and tie with a striug; lay it on a colander, place a weight on top and leave it without further pressure unti...
-Recipes For Mollusks And Crustaceans. The Quahaug Or Little Neck Clams (Lucines Orangees Ou Clovis)
There are many kinds of these bivalves, but these of which we speak are greatly appreciated as an article of food. Small ones an inch to an inch and three-quarters in diameter are served raw, in the m...
-Recipes For Hard Shell Crabs (Crabes Durs)
A species of amphibious crustacean, oblong and wide or broad according to its kind; there is the sea, the fresh water, and the land crab. Generally the tail is bent under the belly, and the head not s...
-(1004). Recipes For Hard Shell Crabs, Stuffed With Musheooms And Deviled (Crabes Durs Farcis Aux Champignons Et A La Diable)
To obtain one pound of crab meat it is necessary to have twenty crabs; soak them for a quarter of an hour in water with a handful of salt added, wash them and boil for fifteen minutes; let get cold an...
-(1005). Recipes For 0yster Crabs Fried A La Newberg or A La Salamander (Crabes D'Huitres Frits A La Newber Et A La Salamandre)
Oyster crabs are generally found in great quantities the Virginia oysters. Fried Drain and dip the crabs in milk, roll them in cracker-dust, and toss them in a coarse sieve to remove the surplus...
-(1006). Recipes For Soft Shell Crabs, Broiled, Ravigote Butter, Fried, Sauted In Butter (Crabes Moux Grilles, Beurre Ravigote, Frits, Sautes Au Beurre)
Wash the crabs, being careful to pick off all the seaweed, and pull out the lungs; wipe dry. Lay them on a double broiler, salt over and baste with butter, broil them on a slow fire, and when done, dr...
-Recipes For Crawfish Or Crayfish (Ecrevisses)
This crustacean has the head and the corselet blended in one single piece, having attached five pairs of feet; the tail is more or less apparent. Crawfish are aquatic and turn red when cooked. Persons...
-Recipes For Crawfish Or Crayfish (Ecrevisses). Continued
(1010). Crawfish, Maison D'Or (Ecrevisses Maison D'Or) After three dozen crawfish have been cooked in the court-bouillon (No. 1009), dress them in a silver tureen. Fry in butter some pieces of raw ...
-Recipes For Edible Snails (Escargots)
A shelled snail. The snails intended for eating are those that feed on aromatic plants. They are nourishing, but difficult to digest, are unsuitable for weak stomachs, and always require to be well se...
-Recipes For Frogs (Grenouilles)
A small quadruped of the Rana family, having a smooth skin, flat head, large mouth, and bulging eyes; it lives in the water. The under part of the stomach is white, dotted with brown. Frogs' meat cont...
-Recipes For Lobster (Homard)
A large sea crawfish, the cuirass being strewn with blue spots more or less big on a reddish foundation which covers a white tissue. This crustacean is not very fleshy, feeds but little and is very di...
-Recipes For Lobster (Homard). Part 2
(1026). Lobster A La Bonnefoy (Homard A La Bonnefoy) Chop up two ounces of onions and two shallots, fry them in oil without letting attain a color, and add to them two live lobsters' tails cut in p...
-Recipes For Lobster (Homard). Part 3
(1030). Deviled, Roasted Lobster (Homard Roti A La Diable) Kill the lobster in hot water; split in two lengthwise, and range it on a baking pan; season with salt and cayenne, and pour over some mel...
-Recipes For Lobster (Homard). Part 4
(1034). Lobster A La Hervey (Homard A La Hervey) Prepare a court bouillon (No. 38), and in it cook two lobsters each of two pounds; drain them for a few minutes; detach the tails from the bodies, a...
-Recipes For Lobster (Homard). Part 5
(1037). Lobster A La Newberg Or Delmonico (Homard A La Newberg Ou A La Delmonico) Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes. Twelve pounds of ...
-Recipes For Lobster (Homard). Part 6
(1041). Lobster A La ROugemont (Homard A La Rougemont) Kill three lobsters each weighing two pounds by plunging them for two minutes into boiling water; when well drained, break off the claws from ...
-Recipes For Lobster (Homard). Part 7
(1043). Small Lobsters A La Carlu, Stuffed Lobster Tails, Deviled (Petits Homards A La Carlu, Queues De Homards Farcies Et A La Diable) Split in two lengthwise three or four small, cooked and cold ...
-Recipes For Lobster (Homard). Part 8
(2476). Cutlets Of Lobster A La Lowery (Cotelettes De Homard A La Lowery) Chop up three hard-boiled eggs, the whites and yolks separately, also some pistachios. In-crust a cylindrical mold in ice; ...
-Recipes For Mussels (Moules)
This bivalvular shell-fish is without any distinct head, or eyes, or organs of mastication; there are sea and river mussels. The shells from the sea kind are oval shaped, convex on the outside, and co...
-Recipes For Oysters (Huitres)
A bivalve having an irregular shell attached by hinges, and having an oblong, grooved indent across. It is headless, toothless and sexless; it cannot live out of water, and is specially fond of the mo...
-Recipes For Oysters (Huitres). Part 2
(1056). Oysters A La Villeroi (Huitres A La Villeroi) Poach some large oysters in their own liquor; drain and wipe them dry. Reduce some veloute sauce (No. 415), with the oyster liquor and a little...
-Recipes For Oysters (Huitres). Part 3
(1060). Fried Oysters A La Horly (Huitres Frites A La Horly) Poach some medium sized oysters in their own liquor, drain and suppress the hard parts; wipe them in a cloth, and lay them in a vessel t...
-Recipes For Oysters (Huitres). Part 4
(1063). Oysters, Philadelphia Style (Huitres A La Philadelphie) Put two ounces of butter into a pan and let it cook till nut brown, then add to it twenty oysters well drained and wiped; fry them ti...
-Recipes For Oysters (Huitres). Part 5
(1069). Oysters Stuffed A La Mornay (Huitres Farcies A La Mornay) Poach about thirty medium oysters in their liquor, pare and split them through the center, then stuff this opening with a fine hash...
-Recipes For Oysters (Huitres). Part 6
(803) Raw Oysters On The Half Shell Or Little Neck Clams (Huitres Crues Sur Coquilles Ou Lucines Orangees) Open the oysters carefully by inserting the blade of the knife between the shells and pryi...
-Recipes For Oysters (Huitres). Part 7
(2353). Oysters In Their Shells With Fried Bread (Huitres Dans Leurs Coquilles Naturelles Au Pain Frit) Heat some butter in a small saucepan; mix in with it some white bread-crumbs, stir continuous...
-Recipes For Scallops, St. Jacques Shells (Petoncles, Coquilles St. Jacques On Coquilles Des Pelerins)
Testaceous bivalvular mollusks, having a semi-circular shell grooved on the sides forming rays on each valve toward the edges. They are eaten, although of a tough nature. (1074). Scallops A La Bres...
-Recipes For Shrimps (Crevettes De Mer)
A small crustacean with a long body, the tail is about as long as the body itself. The two first feet end in a claw shape; only after being cooked or dipped in alcohol does its meat turn red. (1080...
-Recipes For Terrapin (Terrapene)
Diamond-back or salt water terrapin are found all along the Atlantic coast, but more especially in the Chesapeake bay and its tributaries; other salt water species from Massachusetts to Texas are quit...
-Recipes For Terrapin (Terrapene). Part 2
Table List No. 1 A Number. Size. Pound. Ounce. According to No. Price per Pound. Pri...
-Recipes For Terrapin (Terrapene). Part 3
Table List No. 2 No. 1. No. 2. No. 3. No. 4. No. 5. No. 6. Length of Under Shell and approximate weight...
-(1082). How To Prepare And Cook Terrapin (Pour Preparer Et Cuire La Terrapene)
Drop the terrapin in sufficient tepid water to allow it to swim, and leave them thus for half an hour, then change the water several times and wash them well. Scald, by plunging them into boiling wate...
-How To Prepare And Cook Terrapin (Pour Preparer Et Cuire La Terrapene). Part 2
(1084). Terrapin A La Crisfield (Terrapene A La Crisfield) Heat well four ounces of butter in a sautoir, and place a quart of cooked and drained terrapin into it, season with salt and cayenne, and ...
-How To Prepare And Cook Terrapin (Pour Preparer Et Cuire La Terrapene). Part 3
(1090). Stewed Terrapin With Madeira Wine (Ragout De Terrapene Au Madere) After the terrapin have been cut up, fry them in butter, then dredge over a little flour that has been browned in the oven....
-Recipes For Turtle (Tortue)
An amphibious quadruped, having all its body, except the head, feet, and tail, covered with a very hard shell. It is enclosed in a cuirass composed of two pieces; the one covering the back is called t...
-Recipes For Fish (Poisson)
(1094). Angel Fish A La Bahama (Poisson Ange A La Bahama) Prepare a wine court bouillon (No. 39), dress an angel or moon fish, tying down the head. Place this fish on a fish kettle grate; just cove...
-Recipes For Fish (Poisson). Continued
(1188). Lafayette Fish, Breaded English Style (Poisson Lafayette Pane A L'Anglaisel) Score the fish on both sides on the thick fillets; season with salt and pepper. Melt lightly two ounces of fresh...
-Recipes For Black Bass (Bass Noir)
(1095). Black Bass A La Narragansett (Bass Noir A La Narragansett) Cut the bass through its entire length in two; suppress the fillet skin and remove the back bone; divide each fillet in two length...
-Recipes For Sea Bass
(1099). Sea Bass A La Villeroi (Bass De Mer A La Villeroi) Remove the fillets, bones, and skin from a sea bass; pare the fillets into half-heart shapes and season each piece with salt and pepper; s...
-Recipes For Striped Or Rock Bass (Bass Raye Ou De Roches)
(1101). Striped Or Rock Bass A La Bercy (Bass Raye Ou De Roches A La Bercy) Prepare two small bass each of two pounds, and when very clean cut the heads into pieces, adding a few large bones from o...
-Recipes For Striped Or Rock Bass (Bass Raye Ou De Roches). Part 2
(1104). Striped Bass A La Long Branch (Bass Raye A La Long Branch) After the bass has been dressed and cleaned remove the fillets and meats adhering to the skin, trimming them into half inch thick ...
-Recipes For Striped Or Rock Bass (Bass Raye Ou De Roches). Part 3
(1108). Striped Bass A La Rouennaise (Bass Raye A La Rouennaise) Dress the fish and put it into a fish kettle, moistening with a mirepoix (No. 419), and white wine, adding to it a few branches of p...
-Recipes For Striped Or Rock Bass (Bass Raye Ou De Roches). Part 4
(1112). Striped Bass With Fine Herbs (Bass Raye Aux Fines Herbes) Pare some boneless and skinless fillets of buss in the shape of half hearts; put them in a sautoir after buttering it well, and moi...
-Recipes For Blackfish
(1114). Blackfish A La Orly (Blackfish A La Orly) Lift the fillets from a blackfish; remove the skin by laying the black side on a very level table or board; press down on the fish with the left ha...
-Recipes For Bluefish
(1117). Bluefish A La Barnave (Bluefish A La Barnave) Select very small bluefish weighing half a pound; clean, wash, and wipe them dry. Fill the insides with a pike quenelle forcemeat (No. 90), int...
-(1123). Recipes For Bouillabaisse Marengo (Bouillabaisse A La Marengo)
Procure several fishes of medium size, and firm meats, such as sheepshead, blackfish and bass, and two small live lobsters; all these fish must be of the very freshest. Cut off the fins and projecting...
-(1124). Recipes For Parisian Bouillabaisse (Bouillabaisse A La Parisienne)
For eight persons this dish requires ten pounds of fish such as bass, angel fish groupper or any other fish having firm flesh, the tail of a small lobster and a few large crawfish; all this fish must ...
-Recipes For Buffalo Fish
(1125). Buffalo Fish A La Bavaroise (Buffalo Fish A La Bavaroise) Scale and dress two Buffalo fish; raise the fillets without removing the skin; season and dip them in flour. Melt some butter in a ...
-(1128). Recipes For Carp (Carpe)
Common Carp is a fresh water fish of the family of the gymnopones. It is used on our tables, its meat being considered a most excellent food. Fig. 286. German Carp A species of carp ...
-(1135). Recipes For Codfish (Morue Ou Cabillaud)
The cod is a species of sea fish of the Gadus family, caught principally on the banks of Newfoundland. Salt or dry codfish keeps a very long time without deteriorating. Fig. 288. The meat ...
-Recipes For Salt Codfish
(1142). Salt Codfish, Spanish Style (Morue Salee A L'Espagnole) Cut pieces of salt codfish two inches long by one wide; soak them for eighteen hours, changing the water three times. Fry in one gill...
-Recipes For Salt Codfish. Continued
(1146). Brandade Of Salt Cod (Brandade De Morue Salee) Soak salt codfish for fourteen hours, changing the water several times, put it on to cook in cold water, set it on one side at the first boil ...
-Recipes For Eels(Anguilles)
(1149). Eels A La Marechale (Anguilles A La Marechale) Skin an eel as described in No. 57, suppress the second blueish skin by first laying the eel over a bright charcoal fire, then hold the head i...
-(1152). Recipes For Flounders (Plies Carrelets Ou Limandes)
A fish of the genus Platessa, allied to the halibut. Both eyes are on the side of the head, corresponding to the dorsal sides of the fish; its body is covered with small, almost imperceptible scales; ...
-(1159). Recipes For Frostfish or Whiting, Cherbourg Style (Taoaud Ou Merlan A La Mode De Cherbourg)
Have a medium sized frostfish or whiting; butter a sautoir, sprinkle it over with chopped up mushrooms, and lay the fish on top with parsley, thyme, and bay leaf; moisten, with oyster liquor, cover an...
-(1164). Recipes For Haddock, Ancient Style (Aiglefin A L'Ancienne)
Cut the fish across in sufficiently thick slices to part each joint of the spinal bone; cook them in boiling, salted water, to which has been added branches of parsley, shred onions, and vinegar; when...
-Recipes For Halibut (Fletan Ou Holibut)
(1167). Halibut, Admiral (Fletan Ou Holibut A L'Amiral) Trim a chicken halibut weighing about six pounds, split the fish through the dark side, detach the fillets and season the inside; lay it on a...
-(1172). Recipes For Chicken Halibut Baked And With Parmesan (Jeune Fletan Au Gratin Et Au Parmesan)
Boil some slices of halibut in a court bouillon (No. 38); lay in a baking dish a border of potato croquette preparation (No.2782), either hard and shaped with the hand and channeled, or else soft and ...
-Recipes For Herrings (Harengs)
(1174). Herrings, Fresh, A La Calaisienne (Harengs Frais A La Calaisienne) A sea fish of the genus Clupea. Split as many herrings as needed through the entire back, and take out the middle bone. St...
-Recipes For Kingfish
(1179). Kingfish A La Bateliere (Kingfish A La Bateliere) Cut a half pound kingfish crosswise into two pieces; range them in a low saucepan moistening with red wine; season with salt, pepper, clove...
-Recipes For Kingfish. Continued
(1184). Kingfish A La Princelay (Kingfish A La Princelay) Pare into ovals some fillets taken from a fish, season with salt and pepper; fry them in oil and when done, dress either in a row or in a c...
-(1190). Recipes For Fresh Mackerel (Maquereau Frais)
Of the genus Scomber, of the family of Scomberoi'ds. They are distinguished by five small fins attached above and below the tail (Spanish mackerel have eight of these), also by an elongated head, a la...
-(1195). Recipes For Mackerel, Cream Horseradish Sauce - Salt And Smoked (Maquereau Sale Et Fume Sauce A La Creme Au Raifort)
Soak salt mackerel for twelve hours, changing the water several times; cook the fish in an abundance of water into which has been added a dash of vinegar, thyme, bay leaf, branches of parsley, and sli...
-Recipes For Spanish Mackerel (Maquereau Espagnol)
(1196). Spanish Mackerel A La Perigord (Maquereau Espagnol A La Pengord) Pare the fillets removed from the mackerel into half heart-shapes; lay them in a buttered sautoir, decorating the thickest p...
-Recipes For Matelotes
(1201). Matelote A La Mariniere, St Mande (Matelote A La Mariniere St, Mande) Cut into four ounce slices, one pound of eels and one pound of carp, salt and marinate for two hours, then wash and dra...
-Recipes For Perch (Perche)
(1208). Perch, Polish Style (Perche A La Polonaise) A species of bony fish Thoracic, characterized by a very powerful prickly crest placed on the back. River perch have very white, firm and fine ...
-Recipes For Pike Perch Or Wall Eyed Pike (Sandre)
(1213). Pike Perch Or Wall Eyed Pike A La Durance (Sandre A La Durance) Split a one-pound pike perch in two, through the middle of the back, and take out the spinal bone lay this boned fish on a bu...
-Recipes For Pompano
(1220). Pompano A La Anthelme (Pompano A La Anthelmel) Raise the fillets from four fresh fish, leaving on the skin; cut with a small vegetable spoon, half inch diameter balls of potatoes, obtaining...
-Recipes For Pompano. Continued
(1224). Pompano A La Mazarin (Pompano A La Mazarin) Pare the fillets taken from the fish, suppress the skin and season with salt, pepper and nutmeg; lay them in a buttered sautoir, moisten with whi...
-Recipes For Porgies
(1229). Porgies A La Manhattan (Porgies A La Manhattan) Cut the fish into quarter of a pound slices and boil them in a court-bouillon, moistened with white wine (No. 39); drain and remove the skin ...
-Recipes For Red Snapper
(1232). Red Snapper A La Cherot (Red Snapper A La Cherot) Raise the fillets from the fish, pare them into half hearts, lard half of them with anchovies, and the other half with lardons of eel; put ...
-Recipes For Salmon (Saumon)
The salmon is a large fish, its weight reaching thirty pounds. The body is covered with scales, the meat is tender, thick, red colored and delicate, of an exquisite taste, but very difficult to digest...
-Recipes For Salmon (Saumon). Part 2
(1241). Salmon, French Style (Saumon A La Francaise) Dress a small salmon, put it into a fish kettle and moisten with mirepoix stock and white wine (No. 419); set it on the hot fire and as soon as ...
-Recipes For Salmon (Saumon). Part 3
(1246). Salmon-Quarter - Genevoise Sauce (Quart De Saumon A La Sauce Genevoise) The illustration (Fig. 299), represents this remove of salmon as it should be dresssed. Choose a fresh salmon weig...
-Recipes For Salmon (Saumon). Part 4
(2577). Salmon Sliced And Decorated (Tranches De Saumon Historiees) Take two two-inch slices from the middle of a large salmon; after cleaning them nicely lay them in salt for one hour; place them ...
-Recipes For Salmon (Saumon). Part 5
(2580). Salmon A La Destaing (Saumon A La Destaing) Have a very fresh twelve to sixteen-pound salmon; dress, that is. scrape off the scales, suppress the gills, and empty it by making an incision i...
-Recipes For Salmon (Saumon). Part 6
(2583). Salmon A La Regence, On Socle (Saumon A La Regence Sur Socle) Arrange and cook the salmon the same as for Destaing (No. 2580;; cover with a very smooth layer of white butter, then with one ...
-Recipes For Salmon (Saumon). Part 7
(2587). Salmon, Venetian Style (Saumon A La Vehitienne) Cook and prepare the salmon the same as the Destaing (No. 2580); cover it with ravigote butter (No. 583), and lay over this on its entire sur...
-(2582). Recipes For Salmon A La Modern, On Socle (Saumon A La Moderne Sur Socle)
The fish, as represented in Fig. 526, is laid on its belly on a long wooden foundation covered over with white paper; the foundation with the fish is placed on a socle, and this is standing on a large...
-(1249). Recipes For Sardines Broiled Anchovies Fried. Silver Fish In Papers (Sardines Grillees. Anchois Frits. Silver Fish En Papillotes)
Broiled Sardines If the sardines be fresh, empty and scrape on each side, then wipe well. Put them on a plate, pour oil over, and place them on a double hinged broiler; broil, dress and baste with ...
-Recipes For Shad (Alose)
(1250). Shad Broiled, Ravigote Butter (Alose Grillee, Beurre Ravigote) The shad is a fish of the Olupeidae family, found in North America and Europe. It is an excellent fish with a toothless mouth,...
-Recipes For Shad (Alose). Continued
(1254). Shad, Irish Style, Garnished With Shad Roe Croquettes (Alose A L'Irlan Daise Garnie De Croquettes D'Oeufs D'Alose) Split a medium sized shad through the entire length of the back; take out ...
-Recipes For Sheepshead
(1257). Sheepshead A La Bechamel (Sheepshead A La Bechamel) Cook two pounds of peeled mushroom heads with butter and lemon juice, then cut them up into transverse slices. Butter a border mold (Fig....
-Recipes For Sheepshead. Continued
(1261). Sheepshead, Cardinal Sauce (Sheepshead A La Sauce Cardinal) Clean and prepare a sheepshead, tying down the head, then place it on the grate; plunge this into cold salted water in a fish ket...
-Recipes For Skate
(1263). Skate A La Lechartier (Raie A La Lechartiert) Suppress the fins and wash a medium-sized skate, after having emptied it, divide it into three parts, the two wings and the body; lay these in ...
-Recipes For Smelts
(1265). Smelts A L'Alexandria (Eperlans A L'Alexandrie) A genus of fish of the Malacapterigian order of the salmon family, being five to six inches long. This fish is remarkable for its silvery col...
-Recipes For Soles
(1271). Fried Soles A La Colbert (Soles Frites A La Colbert) The sole is an excellent tasting fish, its meat being delicate and choice. It is found in almost every sea. The shape is nearly oblong, ...
-Recipes For Soles. Part 2
(1275). Soles A La Richelieu-Fillets (Filets De Soles A La Richelieu) Raise twelve fillets from the soles; pare them their whole length and flatten; season and lay them on a buttered raised-edged b...
-Recipes For Soles. Part 3
(1277). Soles A La Trouville (Soles A La Trouville) Suppress the heads and skin from two well cleaned soles; split them down on the dark side in order to remove the large bone; season the fish, and...
-Recipes For Spotted Fish
(1282). Spotted Fish A La Livouenaise (Spotted Fish A La Livournaise) Carefully pare some fillets taken from the fish into half hearts; lay them on a buttered dish and cover over with tomato sauce ...
-Recipes For Sturgeon (Esturgeon)
(1288). Sturgeon Fricandeau, With Sorrel Or With Green Peas (Fricandeau D'Esturgeon A L'Oseille Ou Aux Petits Pois) Cut a fillet of sturgeon from the middle part of the fish; remove the skin, pare,...
-Recipes For Trout (Truites)
Trout A La Beaufort Draw the fish through the gills without sealing or opening the belly; put it into a fish boiler with two gills of vinegar, cold water and half a bottleful of white wine, salt, s...
-Recipes For Trout (Truites). Part 2
(1294). Trout A La Joan Of Arc (Truites A La Jeanne D'Arc) Remove the fillets and skin from several quarter of a pound trout, put them in a dish, seasoning with salt, pepper, oil, vinegar, bay leaf...
-Recipes For Trout (Truites). Part 3
(1299). Trout, Fried - Small (Petites Truites Frites) Have some small two ounce trout, split open the bellies to empty, scrape lightly and wipe them on a cloth; season with salt, score and roll the...
-(1303). Recipes For Tuna Fish or Horse Mackerel - Fried-With Arrowroot Mayonnaise Sauce (Thon Frit A La Sauce Mayonnaise A I'Arrowroot)
Lift the fillets from a young tuna fish or from a horse mackerel, suppress the skin and from the meats cut some lenthwise slices or aiguillettes, lay these on a dish to season with salt, mignonette, s...
-Recipes For Canadian Turbot
(1304). Canadian Turbot A La D'Orleans (Turbot Canadien A La D'Orleans) Raise the fillets and skin from the fish; trim and pare into half hearts, then lay them in a buttered sautoir; season with sa...
-Recipes For Weakfish
(1308). Weakfish A La Brighton (Weakfish A La Brighton) Pare some fillets of weakfish, after suppressing their bones and skin, trim them heart-shaped, lay them in a buttered dish with finely shredd...
-(1310). Recipes For Whitebait Fried Greenwich Style And Deviled (Blanchaille Frite A La Mode De Greenwich Et A La Diable)
The season for whitebait is June, July, and August; it somewhat resembles the small coalfish. Whitebait Fried Lay the fish on ice for twenty minutes previous to serving; roll them in a towel wit...
-Recipes For Whitefish (Lavaret)
(1311). Whitefish A La Gerhardi (Lavaret A La Gerhardi) Split a whitefish in two along the spinal bone; remove this, then season. Lay the fish on a buttered dish, moisten with white wine, add chopp...
-Recipes For Beef (Boeuf)
(1313). Baron Of Beef A La St. George (Selle De Boeuf A La St. George) The baron of beef weighs about one hundred and fifty pounds. It is the saddle of beef cut from the hip of a young and te...
-Recipes For Beef (Boeuf). Continued
Beef French Cuts (Boeuf Coupe A La Francaise) (Fig, 303.). 1. Calotte. 2. Tranches petit os. 3 Milieu du gitea la noix. 4. Derriere du gite a la noix. 5. Tendre de tranches int...
-Recipes For Round Buttock (Tendre De Tranches)
(1334). Round Buttock Top Smothered (Tendre De Tranches A I'Estouffade) Lard a buttock-top of ten to twelve pounds, with large slices of larding pork, season it with salt, pepper and nutmeg. Line a...
-Recipes For Rump Of Beef (Pointe De Culotte)
(1337). Rump Of Beef A La Boucicault (Pointe De Culotte A La Boucicault) The rump or hip of beef is placed on the exterior side of the spine, at the lower extremity; it commences where the loin end...
-Recipes For Rump Of Beef (Pointe De Culotte). Part 2
(1339). Rump Of Beef A La Chatellier (Pointe De Culotte De Boeuf A La Chatellier) Pieces of boiled beef are only to be served at family dinners. Select a rump of beef weighing twenty pounds, having...
-Recipes For Rump Of Beef (Pointe De Culotte). Part 3
(1341). Rump Of Beef, Flemish Style (Pointe De Culotte De Boeuf A La Flamande) Have the meat prepared and cooked the same as for a la Boucicault (No. 1337), using the pork, but no vegetables. Cut u...
-Recipes For Rump Of Beef (Pointe De Culotte). Part 4
(1344). Rump Of Beef, Mirotons A La Menagere (Pointe De Boeuf Mirotons A La Menagere) For mirotons take six ounces of either cold braised or cold boiled beef. Mince two ounces of onions, or one med...
-Recipes For Roast Beef - Middle Short Loin (Rosbif D'Aloyau)
(1346). Roast Beef - Middle Short Loin - English Style (Rosbif D'Aloyau A L'Anglaise) Cut along the vertebra and toward the top of the back a piece containing the greater part of the tenderloin, fr...
-Recipes For Sirloin Of Beef (Contrefilet De Boeuf)
(1349). Sirloin Of Beef A La Bradford (Contrefilet De Boeuf A La Bradford) Have a sirloin prepared and cooked as explained for chiccory and sweet souffied potatoes (No. 1356); garnish the sides wit...
-Recipes For Sirloin Of Beef (Contrefilet De Boeuf). Part 2
(1352). Sirloin Of Beef A La De Lesseps (Contrefilet De Boeuf A La De Lesseps) Prepare a piece of sirloin as follows: Remove the sirloin from a middle short rib, remove also the fat and nerves, par...
-Recipes For Sirloin Of Beef (Contrefilet De Boeuf). Part 3
(1355). Sirloin Of Beef With Brain Patties (Contrefilet De Boeuf Aux Bouchees De Cervelles) , Prepare and cook a sirloin as mentioned in (No. 1357), glaze and lay it on a very hot dish, and pour a ...
-(1362). Recipes For Porterhouse Steak (Bifteck D'Aloyau)
Select a good, fleshy middle short loin, the meat being pink and very tender. Cut slices an inch and three-quarters thick, in the tenderloin and sirloin, sawing away the spine bone from the rib. Cut o...
-Recipes For Beef Steak (Bifteck)
(1360). Beef Steak, Hamburg Style (Bifteck A La Hambourgeoise) One pound of tenderloin of beef free of sinews and fat; chop it up on a chopping block with four ounces of beef kidney suet, free of n...
-Recipes For Small Sirloin Steak (Bifteck De Contrefilet)
(1368). Small Sirloin Steak Of Twelve Ounces, Plain (Bifteck De Contrefilet De Douze Onces, Nature) Cut slices an inch and a quarter thick from a sirloin; beat them to flatten them down to one inch...
-Recipes For Delmonico Sirloin Steak (Bifteck De Contrefilet Del-Monico)
(1375). Delmonico Sirloin Steak Of Twenty Ounces, Plain (Bifteck De Contrefilet Del- Monico De Vingt Onces, Nature) Cut from a sirloin slices two inches in thickness; beat them to flatten them to a...
-Recipes For Chateaubriand
(1380). Chateaubriand, Plain Twenty Ounces (Chateaubriand Nature Vingt Onces) The name of Chateaubriand is given to the piece of meat taken from the middle of a large tenderloin. After it has been ...
-Recipes For Grenadins Of Tenderloin (Grenadins De Filet De Boeuf)
(1384). Grenadins Of Tenderloin Plain Five Ounces (Grenadins De Filet De Boeuf Nature De Cinq Onces Chaque) From a raw and well trimmed tenderloin of beef, cut lengthwise of the meat, half heart-sh...
-Recipes For Grenadins Of Tenderloin (Grenadins De Filet De Boeuf). Continued
(1389). Grenadins Of Tenderloin Marc Aurele (Grenadins De Filet De Boeuf A La Marc Aurele) Prepare a pate-a-chou (No. 132); spread from a pocket on a baking sheet pieces an inch and a quarter in di...
-Recipes For Minced Tenderloin Of Beef (Emince De Eilet De Boeuf)
(1395). Minced Tenderloin Of Beef A La Andrews (Emince De Eilet De Boeuf A La Andrews) Pare and trim well all the fat from off a tenderloin, cut it lengthwise to obtain escalops or small slices an ...
-Recipes For Minions Of Tenderloin Of Beef(Mignons De Filet De Boeuf)
(1399). Minions Of Tenderloin Of Beef - Plain (Mignons De Filet De Boeuf Nature) Trim carefully a tenderloin of beef, remove all the fat and nerves, then cut it into slices each one weighing five o...
-Recipes For Minions Of Tenderloin Of Beef(Mignons De Filet De Boeuf). Continued
(1403). Minions Of Tenderloin Of Beef A La Fearing (Mignons De Filet De Boeuf A La Fearing) After the minions are prepared and cooked the same as for plain (No. 1399). lay them on round flat poache...
-Recipes For Noisettes Of Tenderloin Of Beef (Noisettes De Filet De Boeuf)
(1410). Noisettes Of Tenderloin Of Beef, Plain (Noisettes De Filet De Boeuf Nature) Trim a tenderloin of beef, cut it in slices and beat lightly to flatten to three-eighths of an inch in thickness,...
-Recipes For Noisettes Of Tenderloin Of Beef (Noisettes De Filet De Boeuf). Continued
(1414). Noisettes Of Tenderloin Of Beef A La Magny (Noisettes De Filet De Boeuf A La Magny) Prepare and cook the noisettes of tenderloins the same way as explained in No. 1410: when done lay them o...
-(1421). Recipes For Paupiettes Of Tenderloin Of Beef With Cooked Fine Herbs (Paupiettes De Filet De Boeuf Aux Fines Herbes Cuites)
Cut lengthwise from a pared tenderloin ten slices five inches long by two and a quarter wide and three-sixteenths of an inch in thickness; beat them lightly, season with salt, pepper and nutmeg; cove...
-(1422). Recipes For Pilau A La Reglain (Pilau A La Reglain)
Put a quarter of a pound of butter into a saucepan on the fire; when the butter is melted, add a quarter of a pound of blanched salt pork cut into half inch squares, two ounces of chopped medium-sized...
-Recipes For Tenderloin-Steak (Filet De Beauf)
(1423). Tenderloin-Steak Of Ten Ounces, Plain, Broiled Or Sauted (Filet De Beauf De Dix Onces Grille' Ou Saute Nature) Select the tenderloin of a good red color and nicely streaked with fat. Pare ...
-Recipes For Tournedos Of Tenderloin Of Beef (Touruedos De Filet)
(1430). Tournedos Of Tenderloin Of Beef, Plain (Touruedos De Filet De Boeuf Nature) Cut some slices about two and a half ounces, from a well trimmed tenderloin of beef; beat them lightly to flatten...
-Recipes For Tournedos Of Tenderloin Of Beef (Touruedos De Filet). Part 2
(1434). Tournedos Of Tenderloin Of Beef A La Laguipierre (Tournedos De Filet De Boeuf A La Laguipierre) Cut off slices from a nice small tenderloin of beef, pare well, and beat lightly to flatten t...
-Recipes For Tournedos Of Tenderloin Of Beef (Touruedos De Filet). Part 3
(1437). Tournedos Of Tenderloin Of Beef A La Talabasse (Tournedos De Filet De Boeuf A La Talabasse) Cook very rare some plain tournedos (No. 1430); lay them over sippets of bread fried in butter, a...
-Recipes For Tenderloin Of Beef (Filet De Boeuf)
(1441). Tenderloin Of Beef A Lambassade - Whole (Filet De Boeuf A L'Ambassade- Entier) Pare a fine tenderloin using the same care as if intended for larding (No. 112); cover it with thin slices of ...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 2
(1443). Tenderloin Of Beef A La Bayonnaise-Whole (Filet De Boeuf A La Bayonnaise- Entier) Select a fine tenderloin of beef, pare it as for a la Bernardi (No. 1444); lard it with small pieces of lar...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 3
(1446). Tenderloin Of Beef A La Cauchoise - Whole (Filet De Boeuf A La Cauchoise- Entier) Have prepared and cooked a tenderloin as explained in a la Bernardi (No. 1444); when done and glazed, dress...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 4
(1450). Tenderloin Of Beef A La D'Orleans - Whole (Filet De Boeuf A La D'Orleans- Entier) Have a fine tenderloin larded with strips of cooked red beef tongue and truffles, cook it the same as for a...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 5
(1454). Tenderloin Of Beef A La Montebello - Whole (Filet De Boeuf A La Montebello- Entier) To be prepared and cooked the same as explained for a la Bayonnaise.(No. 1443); after it is done, pared a...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 6
(1458). Tenderloin Of Beef A La Royal - Whole (Filet De Boeuf A La Royale-Entier) Prepare tenderloin as described a l'Ambassade in No. 1441; lard the interior with pork, ham and truffles, each cut ...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 7
(1461). Tenderloin Of Beef Braised With Roots - Whole (Filet De Boeuf Braise Aus Racines - Entier) The tenderloin for this must be prepared and cooked the same as for a la Bienvenue (1445); glaze, ...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 8
(1464). Tenderloin Of Beef A La Printantere - Whole (Filet De Boeuf A La Printaniere- Entier) , Pare a tenderloin, lard it with fat salt pork cut in the shape of lardons (No. 2. Fig. 52); garnish t...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 9
(2434). Tenderloin Of Beef A La Bouquetiere (Filet De Boeuf A La Bouquetiere) Prepare and cook a fine tenderloin, the same as described in l'Ambassade (No. 1441), only omitting the larding. Let it ...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 10
(2437). Tenderloin Of Beef A La Noailles (Filet De Boeuf A La Noailles) This tenderloin must be prepared exactly the same as for a la Bayonnaise (No. 1443); when cold trim it nicely and glaze it wi...
-Recipes For Tenderloin Of Beef (Filet De Boeuf). Part 11
(2440). Tenderloin Of Beef With Croustades Macedoine (Filet De Boeuf Aux Croustades Macedoine) Prepare, lard, braise and glaze a fine tenderloin the same as for a la Bienvenue (No. 1445); put it as...
-Recipes For Beef Tongue (Langue De Boeuf)
(1467). Beef Tongue A La Romaine (Langue De Boeuf A La Romaine) Remove from a beef tongue, the fat and cartilaginous part lying near the end. Soak it for one hour and a half in cold water, then put...
-Recipes For Tripe A La Mode De Caen (Gras-Double)
(1471). Tripe A La Mode De Caen (Gras-Double A La Mode De Caen) In order to be successful with this recipe, it will be necessary to have a large earthen pot and a brick oven with hermetically close...
-Recipes For Tripe A La Mode De Caen (Gras-Double). Continued
(1475). Tripe Lyonnaise (Gras-Double Lyonnaise) Have some fresh tripe, white and well cooked; cut it into strips two inches long by a quarter of an inch wide; mince four ounces of white onions, fry...
-Recipes For Oxtails (Queues De Boeuf)
(1320). Oxtails A La Castellane (Queues De Boeuf A La Castellane) Cut some large oxtails in three inch lengths, soak for an hour, drain, and blanch the pieces for half an hour, then throw them into...
-Recipes For Beef Palates (Palais De Boeuf)
(1326). Beef Palates A La Bechamel (Palais De Boeuf A La Bechamel) Remove the black parts from twelve beef palates; soak them in warm water, adding a little salt. Place them on a slow fire and when...
-Recipes For Beef Ribs (Cotes De Boeuf)
(1329). Ribs Of Beef A La Bristed (Cotes De Boeuf A La Bristed) Choose a piece of rib, the meat of it being a pink color and well mortified. Remove the flesh from the spine, saw off the bone at the...
-Recipes For Beef Ribs (Cotes De Boeuf). Part 2
(1332). Ribs Of Beef, Old Style (Cotes De Boeuf A La Vieille Mode) Cut a rib of beef with the bone, one rib to the piece, the same as a veal or mutton cutlet, lard the lean part of the meat with sm...
-Recipes For Beef Ribs (Cotes De Boeuf). Part 3
(2433). Rump Of Beef A La Mode (Piece De Boeuf Ou Pointe De Culotte A La Mode) For this dish use a piece of beef prepared as for a la mode a la bourgeoise ( No. 1340). When nearly cold put it into ...
-Recipes For Veal (Veau)
(1505). Stuffed Ears, Tomato Sauce (Oreilles Farcies A La Sauce Tomate) Cook three or four small and very clean calves' ears in stock (No. 182); drain and leave them till nearly cold, and when prop...
-Recipes For Veal (Veau). Part 2
(1529). Calf's Light A La Marinlere (Mou De Veau A La Marmiere) Fry one pound of small squares of bacon in butter, add a calf's light cut into two inch pieces and marinated for eight hours previous...
-Recipes For Veal (Veau). Part 3
(1547). Slice Of Round Of Veal With Gravy (Rouelle De Veau Au Jus) The round is a piece of veal cut across through the thickness of the thigh, having it about two to three inches thick: lard it wit...
-Recipes For Brains (Cervelles)
(1479). Brains A L'Aurora (Cervelles A L'Aurore) Remove the thin skin covering the brains also the fibres. Lay the brains in fresh water for several hours, carefully changing it at intervals, then ...
-Recipes For Breast Of Veal (Poitrine De Veau)
(1487). Breast Of Veal A La Bourdaloue (Poitrine De Veau A La Bourdaloue) Remove the bones from a breast of veal without touching the gristle; pick the skin with a trussing needle to extract all th...
-Recipes For Breast Of Veal (Poitrine De Veau). Continued
Veal, American Cuts (Veau, Coupe A L'Americaine) 1. Head and Neck 2. Rack 3. Loin and Saddle 4. Leg 5. Feet 6. Breast 7. Shoulder 8. Tail 9. Fore Quarter 10. Hind Q...
-Recipes For Veal Cutlets (Cotelettes De Veau)
(1495). Veal Cutlets A La Chipolata (Cotelettes De Veau A La Chipolata) Pare some veal cutlets and lard them with cooked unsmoked red beef tongue. Cover the bottom of a buttered sautoir with round ...
-Recipes For Veal Cutlets (Cotelettes De Veau). Part 2
(1499). Veal Cutlets, Half-Glaze (Cotelettes De Veau, Demi-Glace) After preparing six cutlets as for maitre d'hotel (No. 1501) without any larding, put them into a heavily buttered sauteing pan wit...
-Recipes For Veal Cutlets (Cotelettes De Veau). Part 3
(1503). Veal Cutlets Studded With Truffles (Cotelettes De Veau Cloutee Aux Truffes) , Pare six covered veal cutlets keeping the rib bones rather short, and the meats seven-eighths of an inch thick;...
-Recipes For Fillet Of Veal (Filet De Veau)
(1507). Grenadins Of Fillet Of Veal, Tomatoed Argentine Sauce (Grenadins De Filet De Veau Sauce Tomates Argentine) If fine grenadins are required, they should be cut either from the minion fillet ...
-(1509). Recipes For Minion Fillets Of Veal, With Puree Of Artichokes (Filets Mignons De Veau A La Puree D'Artichauts)
From the thickest part of an uncooked, pared minion fillet of veal, cut off slices each half an inch, having them slightly biased so as to obtain them wider; flatten with the cleaver, pare into round...
-(1512). Recipes For Schnitzel, German Style (Schnitzel A L'Allemande)
Pare neatly a tenderloin or a round bottom of veal and cut in thin slices across the grain of the meat, beat these with the blade of a cleaver to thin them considerably, then season with salt and pepp...
-Recipes For Calf's Head (Tete De Veau)
(1516). Calf's Head A La Poulette (Tete De Veau A La Poulette) Prepare and cook the calf's head as for the plain (No. 1519); when cold select the cheek pieces and snout free of all fat, and cut the...
-(1520). Recipes For Kernel Of Veal A La Duchess (Noix De Veau A La Duchesse)
Select a good kernel from a fat calf, retain the udder and pare the fleshy part of the kernel which is not covered; trim nicely and remove the skin that covers the meat and stud it over with square pi...
-Recipes For Veal Kidneys (Rognons De Veau)
(1524). Veal Kidneys A L'Anderson (Rognons De Veau A L'Anderson) For six persons have three small or two large very fresh kidneys; suppress the fat and fibrous parts, then cut them up into small sl...
-Recipes For Calf's Liver (Foie De Veau)
(1530). Calf's Liver A La Clermont (Foie De Veau A La Clermont) Cut up finely one pound of white onions and fry in butter to have them a nice golden color. Drain this off, and moisten the onions wi...
-Recipes For Loin Of Veal (Longe De Veau)
(1534). Loin Of Veal A L'Ambassade (Longe De Veau A L'Ambassade) Have a loin of veal leaving on the two ribs; bone it entirely, prick the flap and beat it. Remove the kidneys and all their surround...
-(1538). Recipes For Neck Of Veal Au Blanc (Cou De Veau Au Blanc)
Have three pounds of the neck of veal, without sinews, cut in pieces three inches long by one and a quarter wide, parboil, drain, then throw them into cold water; when cool, drain again and pare them ...
-(1539). Recipes For Veal Palates A La Sevigne (Palais De Veau A Lasevigne)
Soak well six veal palates for six hours, then parboil them in boiling water, afterward throwing them into cold water. Scrape the palates with the dull edge of a knife, carefully removing all the whit...
-(1543). Recipes For Round Bottom Fricandeau Of Veal Glazed With Gravy (Sous-Noix Fricandeau Glacee Au Jus)
A fricandeau is to be prepared either with the kernel, or round bottom; under all circumstances the meat must not be cut too thick, then beat it with a damp cleaver in order to flatten it even more wh...
-(1548). Recipes For Spinal Marrow Of Veal A La Barnave (Amourettes De Veau A La Barnave)
The spinal marrow is the marrow taken from the vertebral column of the calf and with which very delicious dishes are prepared. Suppress the sinewy skin surrounding them and soak them for three hours i...
-Recipes For Sweetbreads (Les Ris De Veau)
(1550). The Way To Prepare Sweetbreads (Maniere De Preparer Les Ris De Veau) Sweetbread is a glandulous substance found below the calf's throat and is considered a most delicate morsel. Separate th...
-Recipes For Sweetbreads (Les Ris De Veau). Part 2
(1555). Sweetbreads A L'Ecarlate (Ris De Veau A L'Ecarlate) Select eight medium very white heart sweetbreads, after they are soaked and blanched, press them slightly in the press (Fig. 71), and lar...
-Recipes For Sweetbreads (Les Ris De Veau). Part 3
(1558). Sweetbreads A La Maltese (Ris De Veau A La Maltaise) In order to succeed with this dish it will be found necessary to have two tin rings for each sweetbread; one two inches in diameter by t...
-Recipes For Sweetbreads (Les Ris De Veau). Part 4
(1561). Sweetbreads A La Montpensier (Ris De Veau A La Montpensier) Have six heart sweetbreads of equal size; soak them in cold water and afterward lay them in a saucepan containing cold water and ...
-Recipes For Sweetbreads (Les Ris De Veau). Part 5
(1565). Sweetbreads A La Princesse (Ris De Veau A La Princesse) Prepare and cook the sweetbreads the same as for larded and glazed with gravy (No. 1575). Lay each kernel of sweetbread on an articho...
-Recipes For Sweetbreads (Les Ris De Veau). Part 6
(1570). Sweetbreads Au Monarch (Ris De Veau Au Monarque) Prepare and cook the sweetbreads precisely the same as for larded and glazed (No. 1575); dress in a circle on round crusts of bread two and ...
-Recipes For Sweetbreads (Les Ris De Veau). Part 7
(1574). Sweetbreads Larded And Glazed With Cepes Bordelaise (Ris De Veau Piques Glaces Aux Cepes Bordelaise) Lard with larding pork (No. 3, Fig. 52) some equal-sized sweetbreads; blanch and cool th...
-Recipes For Sweetbreads (Les Ris De Veau). Part 8
(1578). Sweetbreads, With Quenelles, (Ris De Veau Aux Quenelles) The sweetbreads are to be prepared and cooked as for a la Conti (No. 1554); when done range them in a circle and garnish the middle ...
-(1583). Recipes For Calves' Tongues (Langues De Veau)
(1583). Calves' Tongues A La Flamande (Langues De Veau A La Flamande) How To Salt The Calves' Tongues Take out the pipes from twelve tongues; prick them all over with a coarse trussing needle an...
-Recipes For Mutton (Mouton)
(1605). Double Baron Or Saddle, Roasted (Double Baron Ou Selle Rotis') The double of mutton is the back hip part with the leg on which the saddle with about seven of the ribs is left adhering (Fig....
-Recipes For Mutton (Mouton). Part 2
(1609). Fillets Of Mutton Grenadins, Poivrade Sauce (Filets De Mouton Grenadins, Sauce Poivrade) Pare the small minion fillets; beat them into half hearts, season, range them in a tureen and cover ...
-Recipes For Mutton (Mouton). Part 3
(1641). Mutton Pilau, French Style (Pilau De Mouton A La Francaise) Remove the fat and bones from the thick end of a loin of mutton: divide the meats into regular one and a half inch pieces and fry...
-(1585). Recipes For Breast Of Mutton Plain (Poitrine De Mouton Au Naturel)
Take three fine well covered breasts of mutton; remove with a blow of the knife the bone part covering the tendons, tie up the breasts and put them into a baking tin, having the bottom covered with sl...
-Recipes For Mutton Chops (Cotelettes De Mouton)
(1589). Carbonade A La Juvigny (Carbonade A La Juvigny) The piece from the end of the last chop to the beginning of the leg is called carbonade. The bones are first extracted from the loin and it i...
-(1593). Recipes For Mutton Cutlets A La Bouchere (Cotelettes De Mouton A La Bouchere)
Have a good fleshy rack of mutton with fine, tender pink meat: suppress the superficial skin covering the fat, and cut five cutlets from each rack; remove the .spinal bone and round the tops; they sho...
-Recipes For Mutton Cutlets A La Bouchere. Part 2
(1597). Mutton Cutlets A La Savary (Cotelettes De Mouton A La Savary) Obtain a rack of mutton of tender meat, take off all the skin, shorten the rib bones and cut the rack into even thick cutlets. ...
-Recipes For Mutton Cutlets A La Bouchere. Part 3
(1601). Mutton Cutlets With Braised Lettuce (Cotelettes De Mouton Aux Laitues Braisees) Pare the cutlets as indicated for plain (No. 1590), larding them with medium lardons (No. 2, Fig. 52). Butter...
-(1610). Recipes For Noisettes Of Mutton, Glazed (Noisettes De Mouton Glacees)
Noisettes of fillet of mutton are cut from the large fillet or tenderloin of a saddle, or else from the minion fillet. Cut them up into slanting four ounce pieces or thereabouts, beat lightly, then pa...
-Recipes For Fillet Of Mutton (Filets De Mouton)
(1613). Paupiettes Of Fillet Of Mutton A La Delussan (Paupiettes De Filets De Mouton A La Delussan) Cut the mutton fillets when well pared in eighth of an inch thick slices lengthways of the meat; ...
-Recipes For Mutton Kidneys (Rognons De Mouton)
(1616). Mutton Kidneys A La Burtel (Rognons De Mouton A La Burtel) Suppress both the skin and fatty parts from eight kidneys; separate each one into two and lay them in a pan with melted butter, an...
-Recipes For Leg Of Mutton (Gigot De Mouton)
(1622). Leg Of Mutton A La Bordelaise (Gigot De Mouton A La Bordelaise) Bone a leg of mutton without opening it. lard the inside of the meat with medium shreds of raw ham seasoned with salt, pepper...
-Recipes For Leg Of Mutton (Gigot De Mouton). Part 2
(1625). Leg Of Mutton A La 0hipolata (Gigot De Mouton A La Chipolata) Select an eight pound leg of mutton, saw the handle off two inches below the joint, bone the loin end and pare well the fat; tr...
-Recipes For Leg Of Mutton (Gigot De Mouton). Part 3
(1629). Boiled Leg Of Mutton With Mashed Turnips And Caper Sauce (Gigot De Mouton Bouilli A La Puree De Navets Et A La Sauce Aux Capres) With Mushed Turnips Have a leg of mutton prepared and coo...
-Recipes For Leg Of Mutton (Gigot De Mouton). Part 4
(1633). Leg Of Mutton On The Spit (Gigot De Mouton A La Broche) Pick out a leg with a short handle bone, and very rounded at its thickest part, having a thin transparent skin and covered with white...
-(1637). Recipes For Loin Of Mutton Roasted, On The Spit Or In The Oven (Longe De Mouton Rotie A La Broche Ou Au Four)
Have a three pound loin of mutton; bone it entirely without detaching the minion fillet; remove the skin covering the fat and roll the flank over on itself as far as the minion fillet, then tie it fi...
-(1644). Recipes For Saddle Of Mutton, Duchess Style (Selle De Mouton, A La Duchesse)
Pare and shorter the rib bones above the flaps; cut these off straight and with the tip of a knife, separate the rings of the spinal bones at equal distances apart; tie it firmly and lay it on a spit ...
-Recipes For Saddle Of Mutton, Duchess Style (Selle De Mouton, A La Duchesse). Continued
(1649). Saddle Of Mutton With Glazed Roots - Braised (Selle De Mouton Braisee Aux Racines Glacees) Cut the loin parts beginning at the first rib; cut off the two legs below the tail, in a round dir...
-Recipes For Shoulder Of Mutton (Epaule De Mouton)
(1651). Shoulder Of Mutton, Marinated With Cream Sauce (Epaule De Mouton Marinee Sauce A La Creme) Bone the shoulder as far as half way down the shank bone; lard the inside of the meat with small l...
-(1657). Recipes For Sheep's Tongues, Ecarlate With Spinach (Langues De Mouton E'Carlate Aux Epinards)
, Have several sheep's tongues; prick them with a trussing needle, and rub over with a little powdered saltpetre; keep them in a cool place until the following day; then prepare a brine of salt water,...
-(1659). Recipes For Sheep's Trotters A La Poulette (Pieds De Mouton A La Poulette)
Prepare and cook them as for the vinaigrette (No. 1660); then drain. Put some veloute sauce (No. 415) reduced with mushroom liquor into a saucepan, add the trotters and some turned or channeled mushro...
-Recipes For Lamb (Agneau)
(1661). Baron Of Yearling Lamb A La De Rivas (Baron D'Agneau Tardif A La De Rivas) Cut a baron from the hind part of the lamb from the first rib to the loin bone (Fig. 340). Roast it on the spit or...
-Recipes For Lamb (Agneau). Part 2
(1698). Lamb Head, Genoise Or Vinaigrette Sauce (Tete D'Agneau Sauce Genoise Ou Vinaigrette) Bone the head as far as the eye, remove both the lower and upper jaw and the eyes, leaving on the crown ...
-Recipes For Lamb (Agneau). Part 3
(1731). Fore Quarter Of Lamb With Stuffed Tomatoes - 0n The Spit (Quartier De Devaut D'Agneau A La Broche Aux Tomates Farcies) Detach the shoulder from the rack on the covered rib side and leave th...
-Recipes For Breasts Of Lamb (Poitrines D'Agneau)
(1662). Breasts Of Lamb, Baked (Poitrines D'Agneau Au Statin) Prepare and cook the breasts the same as for chopped sauce (No. 1663); put them under a weight or in the press (Fig. 71) and press to l...
-(1666). Recipes For Carbonade Of Lamb A La Jardiniere (Carbonade D'Agneau A La Jardiniere)
A carbonado or loin is the end of the rack (Fig. 335), from where the cutlets begin as far down as where the tail begins. Chop off entirely the chine bone without detaching the minion fillet, remove t...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau)
(1669). Lamb Cutlets, Plain - Yearling (Cotelettes D'Agneau Tardif Nature) Five or six cutlets can be taken from a rack of yearling lamb, four or five from a spring lamb: remove the skin, cut them ...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 2
(1673). Lamb Cutlets A La Clemence (Cotelettes D'Agneau A La Clemence) Have ten well-pared fine cutlets seasoned with salt and pepper: saute them in butter, dress crown-shaped and till the inside w...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 3
(1677). Lamb Cutlets, Leverrier (Cotelettes D'Agneau A La Leverrier) Broil some well pared, first cut cutlets; have as many one and three-quarter inch diameter tin rounds with slightly raised edges...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 4
(1681). Lamb Cutlets, Mueillo (Cotelettes D'Agneau A La Murillo) Pare twelve lamb cutlets having them both wide and thin; range them in a sautoir with hot butter, laying them all one way; cook on o...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 5
(1686). Lamb Cutlets A La Signora (Cotelettes D'Agneau A Lasignora) Pare twelve lamb cutlets leaving on only the kernel and the bone; spilt them in two through their thickness, season and stuff eac...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 6
(1691). Lamb Cutlets In Crepinette (Cotelettes D'Agneau En Crepinette) Prepare twelve rather thick but well-trimmed lamb cutlets, leaving the kernel only, and suppressing all the fat and sinews; ch...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 7
(2471). Cutlets Of Lamb, Imperial (Cotelettes D'Agneau A L'Imperiale) Trim eight to ten lamb cutlets taken from the rib near the loin of two racks, four from each rack; suppress the chine bone and ...
-Recipes For Lamb Cutlets (Cotelettes D'Agneau). Part 8
(2475). Cutlets Of Lamb With Tomatoed Chaudfroid (Cotelettes D'Agneau Au Chaud- Froid Tomato) Fry in butter a dozen fine short-handled spring-lamb cutlets; put some blond chaudfroid sauce (No. 596...
-(1694). Recipes For Epigrammes Of Lamb A La Toulouse (Epigrammes D'Agneau A La Toulouse)
Saw off the breasts from two racks of lamb, remove the bone covering the gristle and put the breasts in a saucepan lined with fat pork, carrots, onions and a garnished bouquet (No. 123); cook them jus...
-Recipes For Lamb Kidneys (Rognons D'Agneau)
(1699). Lamb Kidneys A La Lully (Rognons D'Agneau A La Lully) Cut eight skinned kidneys lengthwise; fry them in butter over a hot fire, season and add some finely chopped blanched shallots fried in...
-Recipes For Leg Of Lamb (Gigot Dagneau)
(1705). Leg Of Lamb A La Bercy (Gigot Dagneau A La Bercy) Remove the thick loin and bone from a leg of yearling lamb and saw off the knuckle, remove about five inches of the meat to form a handle. ...
-Recipes For Leg Of Lamb (Gigot Dagneau). Part 2
(1708). Leg Of Lamb, A La Guyane (Gigot D'Agneau A La Guyane) Bone a leg of yearling lamb reserving the bone for the handle; fill the hollow space with a dressing made of fresh pork, bacon, cooked ...
-Recipes For Leg Of Lamb (Gigot Dagneau). Part 3
(1712). Blanquette Of Leg Of Lamb (Blanquette De Gigot D'Agneau) Take some cold leg of lamb, suppress from it all the fat and sinews, remove the skin and cut the meat into quarter-inch thick slices...
-Recipes For Loin Of Lamb (Longe D'Agneau)
(1717). Loin Of Yearling Lamb, German Style (Longe D'Agneau Tardif A L'Allemande) Take a loin of yearling lamb, or the part beginning from the top of the leg and extending as far as the first rib o...
-Recipes For Minion Fillets Of Lamb (Filets Mignons D'Agneau)
(1720). Minion Fillets Of Lamb A La Benoist (Filets Mignons D'Agneau A La Benoist) Pare the minion fillets, suppressing all fat and sinews; cut the meats transversely into small slices, flatten, pa...
-Recipes For Minion Fillets Of Lamb (Filets Mignons D'Agneau). Continued
(1725). Minion Fillets Of Lamb In Surprise (Filets Mignons D'Agneau En Surprise) Pare and suppress all the fat from some lamb minion fillets, trim them into half hearts and make an incision on one ...
-Recipes For Back Of Lamb (Carre D'Agneau)
(1733). Back Of Lamb, Castillane Sauce - Broiled (Carre D'Agneau Grille A La Sauce Castillane) Have a good, tender rack of lamb; remove the chine bone, cut the ribs very short, and pare the fillets...
-Recipes For Saddle Of Lamb (Selle D'Agneau)
(1736). Double Or Saddle Of Lamb With The Legs And Potato Croquettes (Double Ou Selle D'Agneau Avec Les Gigots Aux Croquettes De Pommes) Cut half a lamb crosswise that is the entire saddle with the...
-Recipes For Hind Saddle Of Lamb (Selle D'Agneau)
(1738). Hind Saddle Of Lamb, A La Brighton (Selle D'Agneau A La Brighton) Prepare and trim a saddle of lamb as explained for the braised saddle (No. 1745): cover it over with crepruette, (caul f...
-Recipes For Hind Saddle Of Lamb (Selle D'Agneau). Continued
(1743). Hind Saddle Of Lamb, American Style (Selle D'Agneau A L'Americaine) Cut off the hind saddle between the first and second ribs, remove both legs, cutting them away in a round from off the lo...
-Recipes For Shoulder Of Lamb (Epaule D'Agneau)
(1748). Shoulder Of Lamb A La Benton (Epaule D'Agneau A La Benton) Bone a shoulder of lamb retaining the end or the handle bone; saw off the knuckle an inch from the handle and season the meat with...
-Recipes For Shoulder Of Lamb (Epaule D'Agneau). Continued
(1750). Shoulder Of Lamb A La Garnier (Epaule D'Agneau A La Gamier) After boning two shoulders of lamb, leaving on only the end or handle bones, stuff the insides with lamb forcemeat (No. 92); brai...
-Recipes For Stewed Lamb (Ragout D'Agneau)
(1754). Stewed Lamb, Duglere (Ragout D'Agneau A La Duglere) Have an equal weight of the rack, breast, and loin of lamb; suppress the skin from the rack, also the chine bone, and cut the ribs quite ...
-Recipes For Stewed Lamb (Ragout D'Agneau). Continued
(1757). Stewed Lamb, Peruvian Style (Ragout D'Agneau A La Peravienne) Cut up into inch and a half squares one leg of raw yearling lamb; season the pieces with salt, pepper, allspice, two ounces of ...
-Recipes For Lamb Sweetbreads (Ris D'Agneau)
(1760). Lamb Sweetbreads A La Financiere (Ris D'Agneau A La Financiere) Lard with lardons (No. 4, Fig. 52) some even-sized lamb sweetbreads previously parboiled, refreshed and put to cool under a w...
-Recipes For Lambs' Trotters (Pieds D'Agneau)
(1766). Lambs' Trotters A La Bordelaise And A La Boedelaise Wenberg (Pieds D'Agneau A La Bordelaise Et A La Bordelaise Wenberg) Scald, scrape and singe twenty-four lambs' feet, split them underneat...
-(1770). Recipes For Whole Lamb A La Theodora - Hot And Cold (Agneau Entier A La Theodora- Chaud Et Froid)
Bone the neck as far down as the third rib. break the rib bones in the middle of the breast, disconnect the sinews at the joints of each shoulder, and run an iron skewer through them; fasten the thigh...
-Recipes For Pork (Porc)
(1771). Bacon - Smoked - With Spinach, English Style (Petit Sale Fume Aux Epinards A L'Anglaise) Cut from a side of smoked bacon some pieces weighing about a pound each; boil them in unsalted water...
-Recipes For Pork (Porc). Part 2
(1795). Kernel Of Pork A La Cavour And With Noodles - Sliced (Tranches De Noix De Pore A La Cavour Et Aux Nouilles) Cut from the kernel part of a young, fresh pig, some slices to weigh four ounces...
-Recipes For Pork (Porc). Part 3
(1808). Spare Ribs, Parisian Style (Petit Sale A La Parisienne) Take some of the breast ribs of a pig and salt them for twelve hours in a light eight degree brine; remove and wash off in cold water...
-(1772). Recipes For Black Blood Pudding (Boudins Noirs)
Blood puddings are made with the pig's blood collected in a receptacle, and well stirred while hot to prevent coagulation. Composition In blood puddings there is to be found, blood, leaf lard, o...
-(1775). Recipes For Chitterlings Of Troyes (Andouillettes De Troyes)
Chitterlings require a great deal of care in their preparation; in fact it must be remarked that the quality depends entirely upon the proper cleansing of the bowels. Ingredients Pork bowels, ca...
-Recipes For Pork Cutlets (Cotelettes De Pore)
(1776). Pork Cutlets A L'Aurora (Cotelettes De Pore A L'Aurore) Cut off six covered cutlets from a rack of pork, beat to flatten to half an inch in thickness, then season with salt and pepper; fry ...
-Recipes For Pork Cutlets (Cotelettes De Pore). Continued
(1780). Pork Cutlets With Cooked Fine Herbs (Cotelettes De Poro Aux Fines Herbes Cuites) After the cutlets have been pared and seasoned, fry them very slowly in butter turning them over when a fine...
-Recipes For Pigs' Feet (Pieds De Cochon)
(1783). Pigs' Feet A La St Menehould (Pieds De Cochon A La St. Menehould) Have eight scalded and clean pigs' feet; soak them for several hours in water, drain, and place them in a saucepan with col...
-Recipes For Ham (Jambon)
(1787). Ham A La Benedict Or With Jaedinieee Roasted (Jambon Roti A La Benedict Ou A La Jardiniere) Steep the smoked ham in cold water for twenty-four hours; wash, pare and remove the hip bone; put...
-Recipes For Ham (Jambon). Part 2
(1789). Ham, Roasted On The Spit, Madeira Sauce, Or Marinated And Roasted, White Wine Sauce 'Jambon Roti A La Broche Sauce Madere, On Marine Roti Au Four A La Sauce Au Vin Blanc) On The Spit Sel...
-Recipes For Ham (Jambon). Part 3
(1791). Ham With Spinach - Boiled (Jambon Bouilli Aux Epinards) Take a fine freshly salted, smoked ham. pare the meats also the fat. which should be exceedingly white; suppress the hip bone, saw of...
-Recipes For Ham (Jambon). Part 4
(1794). Kernel Of Ham A La Biarritz (Noix De Jambon A La Biarritz) A kernel of ham is sufficient for eight persons. Soak it for eight hours in cold water, pare lightly and wrap up in a small cloth;...
-Recipes For Back Of Pork (Carre De Porc)
(1798). Back Of Pork Crown-Shaped With Small Onions (Carre De Porc En Couronne Aux Petits Oignons) , Cut off two racks containing six cutlets each, both the same length and height, leaving on a par...
-Recipes For Pork Sausages (Saucisses)
(1801). Sausages Chipolata (Saucisses A La Chipolata) Push some sausage meat (No. 68) into a sheep's casing being careful not to fill it too much; twist it into small inch to inch and a half length...
-Recipes For Suckling Pig (Cochon De Lait)
(1809). Suckling Pig, Pledmontese Style (Cochon De Lait A La Piemontaise) Pick and wash two pounds of rice; parboil and lay aside a third part, then put it into a saucepan with strained unskimmed s...
-Recipes For Tenderloin Of Pork (Emince De Filet De Pore)
(1812). Tenderloin Of Pork A La Minute - Minced (Emince De Filet De Pore A La Minute) Have some cooked, cold, and well trimmed tenderloins of pork, cut in half heart-shapes; put them in a sautoir w...
-Recipes For Capon (Chapon)
(1821). Capon A L'Amphitryon (Chapon A L'Amphitryon) A capon is a castrated cock fattened for the table; truss a good capon as for an entree (No. 178) selecting it white and very fat, fill the insi...
-Recipes For Capon (Chapon). Continued
(1824). Capon A La Pondichery (Chapon A La Pondichery) Draw, singe and truss a capon for an entree (No. 178), chop up finely a few onions, fry them colorless in butter, add to it some rice and mois...
-Recipes For Chicken (Poulet)
(1827). Chicken Breasts A La Chevreuse (Estomacs De Poulet A La Chevreuse) Dip the breasts of two or three chickens in boiling water, lard them with some fillets of ham. and truffles cut the size s...
-Recipes For Chicken (Poulet). Part 2
(1831). Chicken With Tarragon Gravy Or Sauce - Broiled (Poulet Grille Au Jus A L'Estragon Ou A La Sauce A L'Estragon) Draw a young pound and a half chicken, cut off the legs at the first joint, cut...
-Recipes For Chicken (Poulet). Part 3
(1870). Chicken, Medicis - Fried (Poulet Friteau Medicis) Lard two two and a half pound very white chickens with truffles after they have been singed, drawn and well cleaned. Braise them in a sauce...
-Recipes For Chicken (Poulet). Part 4
(1878). Pilau Of Chickens (Pilau De Poulets) Cut up in four pieces each, two small chickens weighing no more than a pound and three-quarters apiece, obtaining two legs, two breasts, fry them for a ...
-Recipes For Chicken (Poulet). Part 5
(1881). Chicken In The Saucepan - Roasted (Poulet Roti A La Casserole) Brown a fine, small, whole chicken trussed for roasting (No. 179) in any kind of earthen saucepan with a little butter. After ...
-Recipes For Chicken (Poulet). Part 6
(1885). Chickens A La D'Antin - Sauted (Poulets Sautes A La D'Antin) Prepare two small chickens of two pounds each, by cutting each one into five parts and tossing them in a sautoir with clarified ...
-Recipes For Chicken (Poulet). Part 7
(1888). Chickens A La Dumas - Sauted (Poulets Sautes A La Dumas) Cut three chickens into five pieces each, having two legs, two wings and one breastbone piece: season with salt and pepper and toss ...
-Recipes For Chicken (Poulet). Part 8
(1891). Chickens A La Madeleine - Sauted (Poulets Sautes A La Madeleine) Cut in quarters two small one and three-quarter pound chickens after cleaning them well; season with salt, pepper, paprika, ...
-Recipes For Chicken (Poulet). Part 9
(1895). Chickens A La Montesquieu - Sauted (Poulets Sautes A La Montesquieu) By observing the drawing for this entree the elegance of this new style of dressing can easily be perceived. On an entre...
-Recipes For Chicken (Poulet). Part 10
(1897). Chickens A La Parmentier - Sauted (Poulets Sautes A La Parmentier) Draw and singe three two pounds chickens, clean them well, suppressing all the pin feathers, cut them up in to five pieces...
-Recipes For Chicken (Poulet). Part 11
(1901). Chickens A La Tunisian - Sauted (Poulets Sautes A La Tunisienne) Divide two two-pound chickens into five pieces each, range the pieces in a sautoir with half melted butter and half oil, sau...
-Recipes For Chicken (Poulet). Part 12
(1904). Chickens, Parisian Style - Sauted (Poulets Sautes A La Parisiemie) Peel a few medium-sized truffles, lay them in a saucepan with a little salt and Madeira wine; cook them slightly; cook als...
-Recipes For Chicken (Poulet). Part 13
(1907). Chickens With Pine Herbs, Tomato Garnishing - Sauted (Poulets Sautes Aux Fines Herbes, Garnis De Tomates) Fry chopped parsley and mushrooms and four blanched chopped shallots in butter: ad...
-Recipes For Chicken (Poulet). Part 14
(1910). Chickens A La Leonia - Boiled (Poulets Bouillis A La Leonia) Have very tender two-pound chickens, prepare and truss them as for an entree and range them in a saucepan with stock (No. 194a) ...
-Recipes For Chicken (Poulet). Part 15
(1915). Chicken With Tarragon - Braised (Poulet Braise A L'Estragon) Choose a good three-pound, very white chicken; singe and draw it well; clean and free it from pin feathers; slip between the ski...
-Recipes For Chicken (Poulet). Part 16
(2464). Chicken Fillets A La Mirebel (Filets De Poulet A La Mirebel) Raise and pare twelve chicken breasts; remove the minion fillets and the skin from the larger ones as well as the pellicle cover...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet)
(1834). Chicken Fillets Or Breasts A La Beranger (Filets Ou Ailes De Poulet A La Beranger) Raise the fillets or wings with the pinions attached from six roasted chickens of two pounds each, having ...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 2
(1838). Chicken Fillets Or Breasts A La Cussy (Filets Ou Ailes De Poulet A La Cussy) Pare twelve chicken fillets being careful to keep the minion fillets aside, beat these large fillets to flatten ...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 3
(1841). Chicken Fillets or Breasts A L'Imperatrice (Filets Ou Ailes De Poulet Im- Peratrice) Procure six young chickens each one weighing about a pound and a half; lift off the breasts with the pin...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 4
(1844). Chicken Fillets Or Breasts A La Harrison (Filets Ou Ailes De Poulet A La Harrison) Pare twelve raw chicken fillets to the shape of half hearts; lift off the minion fillets and remove the s...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 5
(1847). Chicken Fillets Or Breasts A La Marceau (Filets Ou Ailes De Poulet A La Marceau) Remove the breasts from six chickens each one of them to weigh from a pound and a half to two pounds; suppre...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 6
(1850). Chicken Fillets Or Breasts A La Patti (Filets Ou Ailes De Poulet A La Patti) Raise the large fillets from six young, two pound chickens that are quite fleshy, suppress the skin and epidermi...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 7
(1852). Chicken Fillets Or Breasts A La Princiere (Filets Ou Ailes De Poulet A La Princiere) Chouse six well-cleansed chickens, each one to weigh a pound and three-quarters to two pounds; remove th...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 8
(1855). Chicken Fillets Or Breasts A La Valencay (Filets Ou Ailes De Poulet A La Valencay) Pare twelve raw chicken fillets without detaching the minion fillet; cut a gash down the whole length and ...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 9
(1859). Chicken Fillets Or Breasts, Mexican Style, In Papers (Filets Ou Ailes De Poulet A La Mexicaine En Papillotes) Remove the fillets from six fine medium-sized chickens; pare them leaving on t...
-Recipes For Chicken Fillets Or Breasts (Filets Ou Ailes De Poulet). Part 10
(2466). Chicken Breasts A La Gallier (Filets De Poulet A La Gallier) Trim a rice socle eight inches in diameter and two inches high. Remove the sinews well from twelve chicken breasts, suppress the...
-(1857). Recipes For Chicken A La Villeroi (Poulet A La Villeroi)
An entree of chicken a la Villeroi arranged and dressed as in Fig. 369 can be served at the most elegant dinners. This entree is dressed on a wooden foundation with a round and slightly conical suppor...
-(1861). Recipes For Chicken Fricassee (Fricassee De Poulet)
Take a well cleansed chicken of two and a half to three pounds; cut the two fillets, the legs, the breast in one, back in two and two wings retaining all the skin. Fill a saucepan with cold water, and...
-Recipes For Chicken Fricassee (Fricassee De Poulet). Part 2
(1864). Chicken Fricassee A La Favorite (Fricassee De Poulet A La Favorite) Prepare and cut up the chickens the same as for the plain fricassee (No. 1861); soak the pieces for half an hour, then dr...
-Recipes For Chicken Fricassee (Fricassee De Poulet). Part 3
(1867). Chicken Fricassee With Crustacean Sauce (Fricassee De Poulet Au Coulis De Crustaces) Wash in plenty of water, then cook four dozen crawfish with white wine, an onion, parsley roots, thyme, ...
-Recipes For Chicken Fricassee (Fricassee De Poulet). Part 4
(2467). Chicken Fricassee - Chaudfroid (Fricassee De Poulet-Chaudfroid) Prepare a fricassee with a good, large chicken the same as for fricassee of chicken (No. 1861), add two dozen large mushroom ...
-Recipes For Chickens Legs (Cuisses De Poulet)
(1873). Chickens Legs A La Saulniere-Bigarrures (Bigarrures De Cuisses De Poulet A La Saulniere) Bone the legs of some young chickens leaving on only half of the drumstick, season with salt ...
-Recipes For Duck (Canard)
(1917). Duck A La Beitannia - Stuffed (Canard Farci A La Britannia) Chop up a little green sage also one shallot, put them into a vessel and season with salt and pepper, add three hard-boiled egg-y...
-Recipes For Duck (Canard). Part 2
(1922). Duck With Cepes (Canard Aux Cepes) Put a good clean, trussed duck into a saucepan with melted fat pork and two minced onions. fry, season and moisten with two to three gills of gravy (No. 4...
-Recipes For Duck (Canard). Part 3
(1926). Ducks With Turnips (Canards Aux Navets) Truss a good, clean singed duck, lay it in a saucepan with melted fat pork or else lard, and fry very slowly until it acquires a fine color, then sea...
-Recipes For Duckling (Caneton)
(1930). Duckling A L'Andalouse (Caneton A L'Andalouse) Procure a young duck; singe, draw and clean it well, then truss it as for an entree (No. 178); fry it very slowly with chopped up leaf lard an...
-Recipes For Duckling (Caneton). Part 2
(1934). Duckling A La Lyonnaise (Caneton A La Lyonnaise) Bone the breast of a large duckling, singed and well cleaned. Fill up the empty space with a liver baking forcemeat (No. 64), mixed with a f...
-Recipes For Duckling (Caneton). Part 3
(1937). Duckling A La Rouennaise (Caneton A La Rouennaise) Chop up half a pound of onions, blanch, then fry in butter; chop up also half a pound of chicken livers, and half a pound of leaf lard, ea...
-Recipes For Duckling (Caneton). Part 4
(1941). Duckling, With Bigarade Sauce (Caneton A La Sauce Bigarade) Make a small hash with some fresh pork, the duck's liver and two cooked chicken livers; mix into it a handful of white bread-crum...
-Recipes For Duckling (Caneton). Part 5
(2487). Galantine Of Duckling, Pear-Shaped (Galantine De Caneton En Forme De Poire) Bone a cleaned and singed duckling, leaving on one leg; season the inside meats and fill with pounded galantine f...
-Recipes For Goose (Oie)
(1944). Bustard En Daube - Wild Goose (Outarde En Daube-Oie Sauvage) As a bustard is nearly always tough, it is necessary to hang it up for several days. Pick, singe, draw and clean it well; cut of...
-Recipes For Goose (Oie). Continued
(1948). Goose, German Style - Roasted (Oie Rotie A 'L'Allemande) Prepare and cook the goose the same as for stuffed with chestnuts (No. 1950), but instead of filling with chestnut forcemeat, substi...
-Recipes For Gosling (Oison)
(1951). Gosling A La Soyer (Oison A La Soyer) Draw, singe, and clean well a young goose; truss, filling the inside with a dressing made of a pound of finely chopped beef suet, a pound of soaked bre...
-Recipes For Gosling (Oison). Continued
(1953). Gosling Sauted With Tomatoes, Robert Sauce (Oison Saute Aux Tomates A La Sauce Robert) Have a good gosling, singe, draw and cut it up into seven pieces - the two legs and five pieces taken ...
-(1955). Recipes For Guinea Fowl (Pintade)
The guinea fowl is a pretty bird the same size as an ordinary fowl, having slate-colored feathers covered with small round while spots; it is raised in the poultry yard; when young its meat is most ag...
-Recipes For Pigeons
(1959). Pigeons A La Chartreuse (Pigeons A La Chartreuse) Blanch half a cabbage and cut it up into two parts, remove the core, then braise these with half a pound of bacon. Place some melted fat po...
-Recipes For Pigeons. Part 2
(1962). Pigeons Garnished With Montglas Cases - Stuffed (Pigeons Farcis Garnis De Caisses Montglas) Fasten a wooden foundation on a dish, it to be one inch high and not too wide: cover with cooked ...
-Recipes For Pigeons. Part 3
(1964). Pigeons, Monarch Style - Smothered (Pigeons Au Monarque-A L'Etuvee) Choose six good squabs; draw, singe, and clean them well; dip the breasts into boiling water to harden the skin and facil...
-Recipes For Pigeons. Part 4
(1968). Pigeons With Crawfish (Pigeons Aux Ecrevisses) Cook some small crawfish with salt, white wine and parsley; break off the tails and suppress their shells in order to be able to pare them, ch...
-Recipes For Pullet (Poulards)
(1971). Pullet A La Arco Valley (Poulards A La Arco Valley) Prepare, cook, and dress the pullet the same as for a la Seymour(No. 1981); serve at the same time but separately a veloute sauce (No. 41...
-Recipes For Pullet (Poulards). Part 2
(1976). Pullet A La Martinlere (Poularde A La Martiniere) Poeler A Pullet Very White (No 12); drain and cut it up into eight pieces; dress them simply on a force-meat ring poached on the dish; surr...
-Recipes For Pullet (Poulards). Part 3
(1980). Pullet A La Printaniere - Glazed (Poularde Glacee A La Printaniere) Have a clean, singed pullet; break the breast bone and stuff the breast with grated fat pork mingled with truffle peeling...
-Recipes For Pullet (Poulards). Part 4
(1984). Pullet, Ancient Style (Poularde A Lancienne) Draw and singe a pullet, trim and insert slices of truffle between the skin and flesh, truss as for an entree (No. 178), and lard the legs with ...
-Recipes For Pullet (Poulards). Part 5
(1988). Pullet Ivory With Decorated Quenelles (Poulards A L'Ivoire Aux Quenelles Decorees) Break the breast bone of a cleaned and singed pullet, tie it up as for an entree (No. 178) and insert a pi...
-Recipes For Pullet (Poulards). Part 6
(1991). Pullet Tartar Sauce - Broiled (Poularde Grilles A La Sauce Tartare) Draw and truss a pullet as for an entree (No. 178), then split it down the center of the back, flatten and bread-crumb it...
-Recipes For Pullet (Poulards). Part 7
(1995). Pullet With Ravioles (Poularde Aux Ravioles) Draw a fine pullet, singe and clean it well, truss it for an entree, (No. 178), and cover over with slices of fat pork. Butter the bottom of a b...
-Recipes For Pullet (Poulards). Part 8
(1999). Pullet A La Montpensier - Minion Fillets (Filets Mignons De Poularde A La Montpensier) Streak twelve minion fillets with truffles, shape them into rings two inches in diameter and poach the...
-Recipes For Pullet (Poulards). Part 9
(2003). Pullets' Legs A La Bayonnaise (Cuisses De Poularde A La Bayonnaise) Remove the legs from three singed pullets retaining the skin covering the back as far down as the rump; bone them entirel...
-Recipes For Squabs (Pigeonneaux)
(2006). Squabs A La Briand (Pigeonneaux A La Briand) Soak bread-crumbs in a little broth; press it to extract well the moisture, then lay it in a bowl with a quarter as much good butter, a few egg-...
-Recipes For Squabs (Pigeonneaux). Part 2
(2010). Squabs A L'Impromptu - Sauted (Pigeonneaux Sautes A L'Impromptu) After the squabs are prepared the same as for broiling, fry them in clarified butter, and when done, dress. Fry and cook col...
-Recipes For Squabs (Pigeonneaux). Part 3
(2015). Squabs, New York Style (Pigeonneaux A La New Yorkaise) Have some squabs drawn, singed, cleaned, and trussed for an entree (No. 178); fry them white in butter and dredge over a little flour;...
-Recipes For Squabs (Pigeonneaux). Part 4
(2019). Squabs, Breasts A La Duxelle - Stuffed (Filets De Pigeonneaux Farcis A La Duxelle) Pare eight to ten breasts of squabs; split them in two through their thickness without detaching the parts...
-(2023). Recipes For Turkey Hen (Dinde)
The hen turkey is the female of the gobbler; it hatches on the ground and is very prolific. The meat of the hen turkey is far more delicate than that of the male, therefore it is more frequently selec...
-Recipes For Turkey Hen (Dinde). Part 2
(2026). Small Turkey A La Financiere - Larded (Petite Dinde Piquee A La Financiere) The turkey represented in Fig. 385, the recipe of which is given below, is simply dressed on a rice croustade fou...
-Recipes For Turkey Hen (Dinde). Part 3
(2029). Turkey, French Style (Dinde A La Francaise) Choose a small fat turkey; draw, singe and clean it well, extracting all the pin feathers; break the breastbone, remove it and fill the breast wi...
-Recipes For Turkey Hen (Dinde). Part 4
(2032). Turkey With White Oyster Sauce (Dinde A La Sauce Blanche Aux Huitres) Truss an eight pound turkey to serve for an entree (No. 178), put it into a saucepan, moisten to cover and two inches h...
-Recipes For Turkey Hen (Dinde). Part 5
(2041). Turkey Gobbler Stuffed With Chestnuts (Dindon Farci Aux Marrons) The gobbler turkey is a large-sized bird having a medium convex shaped beak and is specially known by the erectile mammilate...
-Recipes For Turkey Hen (Dinde). Part 6
(2616). Turkey Or Goose In Daube (Dindon Ou Oie En Daube) Draw a turkey cock; singe and lard it with large lardons (No. 2, Fig. 52); season with salt, pepper, nutmeg and chives, then stuff it with ...
-Recipes For Spring Or Young Turkey (Dindonnean)
(2042). Spring Or Young Turkey, Puree Of Artichokes - Larded And Roasted (Dindonnean Pique Et Roti A La Puree D'Artichauts) A spring turkey by its delicate flesh is considered one of the most desir...
-Recipes For Turkey Giblets (Abatis De Dinde)
(2033). Turkey Giblets A La Salamander (Abatis De Dinde A La Salamandrel) Bone the cleaned pinions and cut them into half inch squares; divide the neck at every joint and put all the pieces into a ...
-Recipes For Turkey Wings (Ailerons De Dinde)
(2038). Turkey Wings Fricassed And Baked (Fricassee D'Ailerons De Dinde Au Gratin) Select a dozen and a half large young turkey wings; singe, bone as far as the first joint and remove the second jo...
-Recipes For Boar (Wild Pig) (Sanglier, Cochon Sauvage)
(2048). Boar (Wild Pig) Tenderloins Roasted, Haunch, Robert Sauce, Cutlets Sauted (Sanglier (Cochon Sauvage) Cuissot Sauce Robert, Filets Rotis Cotelettes Sautees) Only young ones can be used. They...
-Recipes For Boar (Wild Pig) (Sanglier, Cochon Sauvage). Continued
(2618). Wild Boar's Head, Decorated (Hure De Sanglier Decoree) Cut off the head of a wild boar or wild pig at the neck, near the shoulders; singe and scrape carefully; when well cleaned bone it, be...
-Recipes For Canvasback Ducks (Canards Sauvages)
(2054). Canvasback Ducks Broiled (Canards Sauvages Canvasback Grilles) Clean nicely and split through the whole length of the back, open entirely to have them perfectly flat, wipe, trim and season ...
-Recipes For Mallard Ducks (Canards Sauvages, Mallard)
(2059). Mallard Ducks Roasted And Broiled-(Canards Sauvages, Mallard Rotis Et Grilles) Draw two singed and clean Mallard ducks, wipe out the insides with a cloth and fill the empty space with some ...
-Recipes For Redhead Ducks A La Bareda (Canards Sauvages A Tete Rouge)
(2062). Redhead Ducks A La Bareda (Canards Sauvages A Tete Rouge A La Bareda) These ducks are first to be prepared the same as for roasting; put them in a pan, cover with good fat and roast them in...
-Recipes For Ruddy Ducks (Canards Sauvages, Ruddy)
(2065). Ruddy Ducks A La Hamilton (Canards Sauvages, Ruddy A La Hamilton) Prepare and cook the ducks the same as for roasted (No. 2066); detach the fillets without taking off the skin and range the...
-Recipes For Teal Ducks (Canards Sauvages, Sarcelles)
(2067). Teal Ducks, Broiled (Canards Sauvages, Sarcelles Grillees) Split the teal duck, lengthwise in two through the back after cleaning well; pare and season with salt and mignonette; coat over w...
-Recipes For Grouse, Prairie Hens Or Ptarmigan, (Tetras, Poules De Prairie Ou De Neige)
(2071). Grouse, Prairie Hens Or Ptarmigan, Broiled (Tetras, Poules De Prairie Ou De Neige Grilles) There are two ways of preparing these birds for broiling; the first, or the one most generally emp...
-Recipes For Hare (Lievre)
(2074). Hare A La Chatelaine - Stuffed (Lievre Farci A La Chatelaine) Skin and draw a good hare, not having it too young, lard it with shreds of larding pork (No. 3, Fig. 52), make a hash with its ...
-Recipes For Hare (Lievre). Part 2
(2076). Hare's Back Roasted With Cream (Rable De Lievre Roti A La Creme) The hares used for roasting should be chosen particularly tender. Suppress the shoulders, legs, and neck, leaving the back w...
-Recipes For Hare (Lievre). Part 3
(2079). Young Hares' Fillets With Currant Jelly And Raisin Sauce (Filets De Levrauts A La Sauce De Gelee De Groseilles Et Aux Raisins) Pare and suppress the nerves from the fillets and minion fille...
-Recipes For Larks (Mauviettes)
(2081). Larks A La Marechale (Mauviettes A La Marechalel) Bone and stuff about fifteen larks with a baking forcemeat (No. 81) mixed with a little raw forcemeat (No. 91) and chopped truffles. Form t...
-Recipes For Partridges (Perdreaux)
(2085). Partridges, Broiled English Style (Perdreaux Grilles A L'Anglaise) Cut two tender partridges in two after they have been drawn and singed; cut off the legs to the height of the knee to slip...
-Recipes For Partridges (Perdreaux). Part 2
(2088). Partridges A La Lucullus - Breasts Or Fillets (Ailes Ou Filets De Perdreaux A La Lucullus) Roast some partridges that have been wrapped up exactly as explained for a la Matignon ( No. 2096)...
-Recipes For Partridges (Perdreaux). Part 3
(2091). Partridge Minced With Rice (Emince De Perdreaux Au Riz) Cut in slices the breasts of two roast partridges; if very tender take also the thick thigh part and pare the slices neatly; range th...
-Recipes For Partridges (Perdreaux). Part 4
(2094). Partridges A La Chartreuse (Perdreaux A La Chartreuse) Blanch two cabbages each cut in four and the core removed; drain and divide them into small clusters, press out all the water and brai...
-Recipes For Partridges (Perdreaux). Part 5
(2097). Partridges A La Soyer (Perdreaux A La Soyer) Make a forcemeat with the partridge livers and a few chopped chicken livers: knead in a piece of butter, pepper, salt, a little shallot previous...
-Recipes For Partridges (Perdreaux). Part 6
(2101). Partridges With Cabbage (Perdreaux Aux Choux) Dress four partridges, truss them for an entree as in No. 178, and plunge the breasts in boiling water to stiffen the skin, then lard with medi...
-Recipes For Partridges (Perdreaux). Part 7
(2103). Partridges With Olives (Perdreaux Aux Olives) Lard two good-sized partridges with fine larding pork (No. 3, Fig. 52), and put them into a narrow saucepan lined with fragments of the same po...
-Recipes For Pheasants (Faisans)
(2105). Breasts Or Fillets Of Pheasants With Truffles (Ailes Ou Filets De Faisans Aux Truffes) Raise the breasts from six pheasants; remove the minion fillets, pare the large ones into half hearts ...
-Recipes For Pheasants (Faisans). Continued
(2108). Pheasants A La Montebello (Faisans A. La Montebello) Cut into quarter inch squares, three-quarters of a pound of cooked duck's livers, and a quarter of a pound of truffles, season with salt...
-(2112). Recipes For Wild Pigeon Or Squabs Poupeton, Ancient Style (Poupeton De Pigeons Ramier Ou De Ramereaux A Lancienne)
Chop up half a pound of veal with half a pound of beef marrow and half a pound of fat pork; season with salt, pepper and nutmeg; pound all together, mixing in four ounces of soaked and well pressed br...
-Recipes For Plovers (Pluviers)
(2113). Golden Plover Or Grass Plover And Bustard Plover (Le Pluvier Ou Le Vanneau) Plover's meat is of a very delicate taste; it excites the appetite and digests easily. Plover are eaten larded or...
-Recipes For Plovers (Pluviers). Continued
(2118). Plovers Broiled (Pluviers Grilles) Split them lengthwise in two through the back, open and flatten (see broiled woodcock, No. 2204); season with salt and pepper, coat them with oil and broi...
-Recipes For Quails (Dailies)
(2233). Cases Of Quails A La Dejazet (Caisses De Cailles A La Dejazet) Bone thoroughly some well-cleaned quails, open them on a cloth, season with salt, pepper and nutmeg, cover the inside meats wi...
-Recipes For Quails (Dailies). Part 2
(2125). Quails A La Mirepoix (Cailles A La Mirepoix) Bone the breasts from the inside of six small and singed quails. Shred finely into small Julienne, some onions, red part of carrots, tender cele...
-Recipes For Quails (Dailies). Part 3
(2130). Quails In Papers (Cailles En Papillotes) Prepare eight cleaned quails by removing the bones beginning at the back and leave on one leg only, then stuff with game forcemeat (No. 91) into whi...
-Recipes For Quails (Dailies). Part 4
(2134). Quails With Mushrooms - Stuffed (Cailles Farcies Aux Champignons) This entree is dressed on a foundation covered with cooked paste (No. 131) having a low support fastened to the center, als...
-Recipes For Young Rabbit (Lapereau)
(2137). Young Rabbit A La Celtoise (Lapereau A La Celtoise) Divide a young rabbit into twelve pieces after skinning and drawing it; put these to steep in a raw marinade for six hours, then drain an...
-Recipes For Young Rabbit (Lapereau). Part 2
(2140). Young Rabbits, Hunter's Style (Lapereaux Au Chasseur) Skin and draw two young rabbits; wash, wipe, and cut each one into twelve pieces; put them into a sautoir on a brisk fire to fry and co...
-Recipes For Young Rabbit (Lapereau). Part 3
(2143). Fillets Of Young Rabbits A La Bienvenu, Garnished With Ceoquettes (Filets De Lapereaux A La Bienvenu, Garnis De Croquettes) Remove and lard both the fillets and minion fillets from four you...
-Recipes For Young Rabbit (Lapereau). Part 4
(2147). Gibelotte Of Rabbits (Gibelotte De Lapins) Cut clean fine tame rabbits in pieces, put them into a vessel to season and marinate for a couple of hours with onions, parsley, and vinegar. Melt...
-(2150). Recipes For Rail A La Mareille-Roasted And Broiled (Rale Roti Et Grille A La Mareille)
A species of bird belonging to the grallic order; they are in great demand on account of the delicacy of their meats, especially in the fall season. There are two kinds, the water rail and the land ra...
-(2151). Recipes For Reed Birds, Broiled (Mesanges Moustaches Grillees)
Split them through the back, remove the intestines, pare and season; place them in a hinged broiler, cook lightly on the opened side and finish cooking on the other side: a few moments should suffice....
-Recipes For Snipes (Becassines)
(2153). Snipe - English-African Style (Becassines Anglaises A L'Africaine) Divide six snipe in two parts, beat, pare and place them in a sautoir with melted butter; cook the intestines and some chi...
-Recipes For Snipes (Becassines). Continued
(2157). Broiled Snipe (Becassines Grillees) Split the snipe lengthwise through the back, cut off the legs, pare nicely and thrust the beak through one of the breasts (see broiled woodcock .No. 2204...
-Recipes For Thrushes (Grives)
(2162). Thrushes Andrieux (Grives Andrieux) A bird similar to the blackbird with speckled plumage: its meat is very succulent. Bone the the backs of eight well-cleaned thrushes, leaving on the brea...
-(2167). Recipes For Venison Antelope. Deer (Chevreuil. Antilope. Daim)
The animal should be chosen at the age of eighteen months to two years and a half, in order to have it savory and tender. The flesh is then excellent, however its quality depends principally upon its ...
-Recipes For Venison Antelope. Deer (Chevreuil. Antilope. Daim). Continued
(2181). Venison - Slices Of Kernel - A La Hussarde (Tranches De Noix De Chevreuil A La Hussarde) Cut off some slices from the kernel of a haunch, five-eighths of an inch thick: pare into ovals each...
-Recipes For Venison Cutlets (Cotelettes De Chevreuil)
(2170). Venison Cutlets A La Buridan (Cotelettes De Chevreuil A La Buridan) Have some well-pared cutlets (see mutton cutlets, No. 1590), lard them on one side only with fine larding pork (No. 4, Fi...
-Recipes For Roebuck (Chevreuil)
(2176). Epigrammes Of Roebuck, Marinade Sauce With Truffles (Epigrammes De Chevreuil, Sauce Marinade Aux Truffes) Pare some roebuck cutlets, put them into a deep dish and season with salt, pepper,...
-Recipes For Saddle Of Venison (Selle De Chevreuil)
(2186). Saddle Of Venison A L'Athalin (Selle De Chevreuil A Lathalin) For cutting up a venison saddle see Fig. 322. Pare a saddle of venison, removing the skin covering the sirloin; lard it with la...
-Recipes For Saddle Of Venison (Selle De Chevreuil). Continued
(2191). Saddle Of Venison, Gastronome (Selle De Chevreuil, Gastronome) Trim and lard a saddle of venison; lay it in a baking pan covered with slices of fat pork, carrots, onions and a bunch of pars...
-Recipes For Breasts Woodcocks (Ailes Ou Filets De Becasses)
(2200). Breasts Of Woodcocks A La Diane (Ailes Ou Filets De Becasses A La Diane) Raise the breasts from six well-cleaned woodcocks, remove all the sinews and skin and stiffen them while heating in ...
-Recipes For Woodcocks (Becasses)
(2198). Woodcocks A La Cavour (Becasses A La Cavour) Cut six woodcocks in four each and withdraw the intestines, discarding the pouch and gizzard. Fry the quartered birds in butter with some truffl...
-Recipes For Woodcocks (Becasses). Part 2
(2206). Woodcocks Roasted (Becasses Roties) Woodcocks can be roasted with their intestines or else drawn; the gizzard and pouch must always be removed, but the necks left on. Singe the birds, truss...
-Recipes For Woodcocks (Becasses). Part 3
(2619). Woodcock A La Valere (Brasses A La Valere) Roast six woodcocks; let them get cold, then raise the fillets from them all; suppress the skin and pare into the form of half-hearts, all the sam...
-Recipes For Game (Gibier)
(2046). Bear Steaks Broiled (Tranches D'Ours Grilles) Bear's meat when young can be broiled and after it is cooked, has much the same flavor as beef. Cut some slices from off the thigh, season with...
-(2210). Recipes For Border Of Chicken Forcemeat Filled With Chicken Blanquette A La Toulouse (Bordure De Farce De Volaille Ganrie D'Une Blanquette De Poulet A La Toulouse)
Raise the fillets from six young, fat chickens; roll them in a buttered sautoir. With the leg meats prepare a chicken and rice quenelle forcemeat (No. 79). Have a fancy border mold, butter it and till...
-(2211). Recipes For Border Of Fish Forcemeat A La Duchess With Crawfish Tails And Morils (Bordure De Farce De Poisson A La Duchesse Aux Queues D'Ecrevisses Et Morilles)
Prepare a not too light cream fish forcemeat (No. 76) with some pike meat; also prepare a plentiful garnishing with good morils blanched and cooked, unshelled crawfish tails, slices from the tails of ...
-(2212). Recipes For Border Of Risot Valenciennes (Bordure De Risot Valenciennes)
Blanch and cook six beef palates in a good mirepoix stock (No.419), drain and leave them to cool under a weight, pare and cut up into large Julienne; lay these in asautoir with three gills of Madeira ...
-(2213). Recipes For Border Of Risot Of Lobsters Or Spiny Lobsters (Bordure De Risot De Homards Ou De Langoustes)
Boil two good lobsters or spiny lobsters in a white wine court-bouillon (No. 419). drain, and five to six minutes later detach the tails from the body and keep them warm in a few spoonfuls of their li...
-Recipes For Boudins Of Chicken (Boudins De Volaille)
(2214). Boudins Of Chicken A L'Ecarlate (Boudins De Volaille A L'Ecarlate) This entree is dressed on a low rice croustade (Fig. 9a) slightly hollowed on top. First cook two small red beef tongues i...
-Recipes For Boudins
(2218). Boudins Of Game A La Berchoux (Boudins De Gibier A La Berchoux) Cook on a slow fire half a pound of chopped leaf lard with a quarter of a pound of chopped onions, and let get cold. Have hal...
-Recipes For Skewers (Brochettes)
(2222). Skewers Of Chicken Livers, Colbert Sauce (Brochettes De Foies De Poulet, Sauce Colbert) Cut up into one-inch squares some chicken livers; season with salt and pepper and run them on to meta...
-(2227). Recipes For Cases A La Montglas - Small (Petites Caisses A La Montglas)
Cut some chicken fillets into fine Julienne, also truffles and red beef tongue; put on the lire to reduce two gills of good espagnole (No. 414), incorporating into it slowly the truffle broth, and a f...
-(2228). Recipes For Cases Of English Snipe A La Careme (Caisses De Becassines Anglaises A La Careme)
Bone nine snipe thoroughly after they have been well-singed and cleaned; fill them with game quenelle forcemeat (No. 91) into which mix a little Madeira and cooked fine herbs (No. 385); lay them in ov...
-(2229). Recipes For Cases With Fat Livers - Small (Petites Caisses De Foies-Gras)
Cut into small escalops half of a large cooked fat liver; put it into a small sautoir with an equal bulk of escalops of cooked truffles cut the same size as the livers; moisten these with a little goo...
-(2230). Recipes For Cases Of Larks Or Snow Birds (Caisses D'Alouettes)
Bone thoroughly one dozen snow birds or larks; put the intestines into a pan with grated fat pork, a few chicken livers and a few foies-gras parings, fry over a quick fire, season and mix in some mush...
-(2231). Recipes For Cases Of Oysters A La Hilton (Caisses D'Huitres A La Hilton)
Prepare and line the cases exactly as for Lorenzo (No. 2232); fill them with small oysters after removing the muscle or ligament, cover over fine herbs conked dry (No. 385), and finish with a bechamel...
-(2234). Recipes For Cases of Squabs A La Eolsom And Cases Of Squabs A La Umberto (Caisses De Pigeonneaux A La Folsom Et Caisses De Pigeonneaux A La Umberto)
Pluck well all the pin feathers from some drawn, singed and cleaned squabs; bone them entirely, beginning by making an incision in the meat on the back and following the line down on each side with th...
-(2236). Recipes For Cases Of Thrushes (Caisses De Grives)
Select six good, fat thrushes, not taking those that are too large; singe and split them down the back to bone the breasts and draw the insides; season the interior meats and lay in each one a ball of...
-(2239). Recipes For Casserole Of Rice With Chicken Or Young Guinea Fowl A La Palestine (Casserole De Riz Garnie De Poulet Ou Pintade A La Palestine)
Pick and wash in several waters, one pound of rice, more or less according to the size of the casserole that is to be made. Place it in a saucepan, moisten with double its quantity of water and cover ...
-(2240). Recipes For Cream Of Partridge Or Chicken (Creme De Perdreau Ou De Poulet)
Pound the meats taken from two roast partridges or chickens, with a piece of butter, a few parings of cooked foies-gras and two or three spoonfuls of reduced veloute' sauce (No. 415); pass the whole t...
-Recipes For Crepines
(2242). Crepine Of Lambs' Trotters, Perigueux Sauce (Crepine De Pieds D'Agneau, Sauce Perigueux) Prepare and cook the lambs' trotters the same as for the poulette (No. 1768), drain and wipe; open t...
-Recipes For Crepines. Continued
(2246). Crepine Of Pigeons, Poivrade Sauce With Truffle Essence (Crepine De Pigeons, Sauce Poivrade A L'Essence De Truffes) Truss six pigeons as for an entree (No. 178); braise them in a mirepoix s...
-Recipes For Croustades
(2250). Croustades Of Chicken Livers With Madeira (Croustades De Foies De Volaille Au Madere) Prepare some croustades in channeled molds, buttered while cold and lined with fine foundation paste (N...
-(2254). Recipes For Cupola Of Codfish A La Biscayan (Coupole De Morue A La Biscayenne)
Butter a cupola-shaped mold, coat the inside with a layer of butter and dust over with white breadcrumbs, then pour into the mold three well-beaten eggs, shuffle them around so they moisten the entire...
-(2255). Recipes For Cutlets Of Tenderloin Of Beef A La Babanine (Cotelettes De Filet De Boeuf A La Babanine)
Cut up in squares a pound of raw tenderloin of beef, well-trimmed and free of all fat and sinews, then chop it up very fine. Chop separately a quarter of a pound of beef-marrow, then chop the two toge...
-(2257). Recipes For Chicken Cutlets A La Adolphe Hardy (Cotelettes De Poulet A La Adolphe Hardy)
Chop up finely one pound of raw chicken fillets after suppressing all the sinews and fat; add half the same quantity of fresh butter, season and mix the whole well together. Divide the preparation int...
-Recipes For Cutlets (Cotelettes)
(2259). Grouse Or Prairie Hen Cutlets A La Segard (Cotelettes De Tetras Ou De Poulet De Prairie A La Segard) Braise the fillets from the breast of a grouse, remove the skin and nerves and chop up f...
-Recipes For Cutlets (Cotelettes). Continued
(2273). Teal Cutlets, Pogarski (Cotelettes De Veau Pogarski) Chop up one pound of fillet of veal free of all sinews, mix it in with ten ounces of butter, two ounces .of bread-crumbs, half an ounce ...
-Recipes For Cutlets Of Squabs (Cotelettes De Pigeonneaux)
(2263). Cutlets Of Squabs A L'Albufera (Cotelettes De Pigeonneaux A L'Albufera) To be prepared the same as the signora (No. 2269); replace the slice of truffle by a braised cock's-comb, having it f...
-(2271). Recipes For Sweetbread Cutlets, Modern Style (Cotelettes De Ris De Veau A La Moderne)
Cut one pound of sweetbreads into slices; season and conk with some butter in a sautoir, turning them over when done on one side; drain, let get cold under a weight, then cut up into small quarter-inc...
-Recipes For Escalops Of Fat Livers (Escalopes De Foies-Gras)
(2279). Escalops Of Fat Livers A La Villeneuve (Escalopes De Foies-Gras A La Villeneuve) From a good fresh and firm raw fat goose liver cut seven or eight escalops one and a quarter inches in diame...
-Recipes For Escalops (Escalopes)
(2276). Escalops Of Tenderloin Of Beef With Truffles (Escalopes De Filet De Boeuf Aux Truffes) After paring a medium-sized tenderloin, cut it lengthwise in two, then across in pieces three-sixteent...
-Recipes For Escalops (Escalopes). Continued
(2284). Escalops Of Sweetbreads A La Careme (Escalopes De Ris De Veau A La Careme) Braise some unlarded sweetbreads; when cold cut them into slices three-eighths of an inch thick and shape them int...
-(2288). Recipes For Hash A La Sam Ward - Tenderloin Of Beef (Hachis De Filet De Boeuf A La Sam Ward)
Have a pound and a half of cold braised or roasted tenderloin of beef; three ounces of cooked mushrooms, three ounces of cooked potatoes, all cut in three-sixteenths of an inch squares, and one ounce ...
-(2290). Recipes For Corned Beef Hash (Hachis De Boeuf Sale)
Have four ounces of boiled potatoes cut in three-sixteenths of an inch squares, put them in a saucepan, and moisten with sufficient beef stock (No. 194a) to cover them entirely. Season with pepper and...
-(2292). Recipes For Hashed Chicken, Ancient Style (Hachis De Volatile A L'Ancienne)
Raise the breasts of a roast chicken, remove the skin and sinewy parts and cut the meat into three-sixteenths of an inch squares; also cut a shallot into one-eighth inch squares; fry all lightly in bu...
-(2294). Recipes For Hashed Lamb A La Celestine - Baked (Hachis D'Agneau A La Celestine Au Gratin)
Pare a kernel of a raw leg of lamb, make with it a little quenelle forcemeat (No. 92) and when passed through a tammy mix into it a few spoonfuls of raw chopped truffles. Suppress the skin and sinews ...
-Recipes For Hashed Meat
(2297). Hashed Mutton A La Omer Pacha (Hachis De Mouton A La Omer Pacha) Suppress all the fat, sinews and skin in order to obtain one pound of lean, cold leg of mutton; chop it up finely and place ...
-Recipes For Hashed Meat. Continued
(2301). Venison Hash, American Style And With Poached Eggs (Hachis De Chevreuil A L'Auiericaine Et Aux Oeufs Poches) Fry in a sautoir some shallots, parsley and chives; do not color them; moisten w...
-Recipes For Meat "Pains"
(2304). Pain Of Chicken A La Villars (Pain De Volaille A La Villars) Prepare a chicken quenelle forcemeat (No. 89); dilute with a little Madeira sauce (No. 492). Butter a cylindrical shaped low m...
-Recipes For Meat "Pains". Continued
(2307). Pain Of Pike (Pain De Brochet) Pound to a pulp half a pound of pike meat, and press it through a sieve; work it in a mortar with half a pound of fresh butter, two ounces of sifted flour, ...
-Recipes For Small "Pains"
(2542). Small Pains Of Capon With Tarragon (Petits Pains De Chapon A L'Estragon) Select some timbale molds (No. 1, Fig. 137), imbed them in chopped ice, and decorate the bottoms and sides with cu...
-Recipes For Small "Pains". Continued
(2547). Pain Of Liver With Salpicon (Pain De Foie Au Salpicon) Mince a pound and a quarter of raw calf's liver; fry it quickly in melted fat pork with aromatic-herbs, parsley, thyme, bay leaf, tr...
-Recipes For Meat Patties
(2309). Patty A La Palmerston - Large, Hot (Gros Pate Chaud A La Palmerston) Prepare a hot pie crust as indicated for hot pie a la Bontoux (No. 2314), but do not fill it. Make a forcemeat with four...
-Recipes For Meat Patties. Continued
(2311). Quail Patties - Small (Petits Pates De Cailles) Bone thoroughly three or four quails; divide each one in two parts, season and cover the inside with forcemeat (No. 81) in which has been add...
-(2315). Recipes For Eel Pie - Hot (Pate Chaud D'Anguilles)
Cut into slices two pounds of skinned eels ( No. 57), having it well cleaned, suppressing the head and thin parts; cut the remainder into three-inch pieces, and be careful to abstract all the blood; w...
-(2316). Recipes For Fat Liver Pie, Alsatian - Large, Hot (Gros Pate Chaud De Foies-Gras A L'Alsacienne)
Line a hot pie mold (Fig. 152) with foundation paste (No. 135) made with egg-yolks, not having it too fine; pinch the edges prettily and fill it three-quarters full with baking forcemeat (No. 81) ming...
-Recipes For Game Pies
(2317). Plover Pie - Large, Hot (Gros Pate Chaud De Pluviers) Make a hot pie crust the same as for Bontoux (No. 2314). Bone one dozen plovers or more according to the size of pie; stuff them with g...
-Recipes For Meat Puddings
(2322). Tenderloin Of Beef Pudding With Oysters (Pouding De Filet De Boeuf Aux Huitres) Pour a pound of sifted flour on the table, make a hole in the center, so that the flour forms a crown, and in...
-Recipes For Chicken Quenelles (Quenelles De Volaille)
(2326). Chicken Quenelles A La Drew (Quenelles De Volaille A La Drew) Butter some oval molds three inches long by two wide and two and a quarter inches deep; decorate them with cuts of truffles and...
-(2330). Recipes For Quenelles Of Fish, Montglas (Quenelles De Poisson A La Montglas)
This entree is to be dressed in the center of a carved border made of rice eroustade (No. 160). Prepare a fish quenelle forcemeat (No. 90) with pike perch; when strained put it into a thin metal vesse...
-(2331). Recipes For Quenelles Of Foies-Gras, Stuffed A La Financiere (Quenelles De Foies-Gras Fourrfos A La Financiere)
Fasten a bread or rice croustade on a dish as shown in Fig. 431, hollowing it one inch only on the top; in the center place a rice support slightly conical in shape and two inches high. Have this crou...
-(2335). Recipes For Quenelles Of Salmon - Stuffed (Quenelles De Saumon Fourrees)
Fasten on to the center of an entree dish a wooden bottom an inch and a half in thickness; cover it with a thin flat of noodle paste (No. 142 ); in the middle of this fasten a small round support cut ...
-Recipes For Game Meat Quenelles
(2332). Quenelles Of Grouse, Londonderry (Quenelles De Tetras Londonderry) Obtain some oval-shaped molds three inches long by two and a quarter wide, they being half an inch thick; butter them over...
-Recipes For Seafood Shells (Coquilles)
(2341). Shells Filled With Crawfish Tails (Coquilles Garnies De Queues D'Ecrevisses) Prepare a salpicon with the meats picked from the large claws and the tails of crawfish; add to it a third as mu...
-Recipes For Shells (Coquilles)
(2343). Shells Of Beef Palates A La Mariniere (Coquilles De Palais De Boeuf A La Mariniere) Have some beef palates cooked and pressed as explained for a la bechamel (No. 1326), cut them in fillets ...
-Recipes For Shells (Coquilles). Continued
(2355). Shells Of Spinal Marrow Or Brains (Coquilles D'Amourettes Ou De Cervelles) After the spinal marrow or brains have been prepared and cooked as explained in No. 1549, drain and cut them up in...
-Recipes For Souffle Of Chicken (Souffle De Poulet)
(2359). Souffle Of Chicken (Souffle De Poulet) Have a quarter of a pound of very white roasted chicken meat, pare it free of all sinews, fat or skin, then pound it to a pulp with an ounce of butter...
-Recipes For Souffles
(2361). Souffle Of Fat Livers With Truffles (Souffle De Foies-Gras Aux Truffes) Pound six ounces of fat livers with two ounces of rice thoroughly cooked in broth until per-fectly dry: add one whole...
-Recipes For Surtout
(2367). Chicken Livers Surtout With Mushrooms Or In Rice Border With Curry (Surtout De Poies De Volaille Aux Champignons Ou En Bordure De Riz Au Kari) Cover the middle of a dish with a three-quarte...
-(2369). Recipes For Beef Tart Or Pie A La Perez (Tarte De Boeuf A La Perez)
These pies are made in deep china dishes (Fig. 183), suitable to be put in the oven. Butter the bottom of the dish and garnish it with a thin layer of finely minced onions; over this put a layer of co...
-(2370). Recipes For Chicken Tart Or Pie A La Manhattan (Tarte De Poulet A La Manhattan)
Have two young chickens, singe, draw and cut them up into six or eight pieces; lay them in a saucepan containing small blanched onions and a bunch of parsley garnished with bay leaf; moisten with stoc...
-Recipes For Seafood Tarts
(2374). Lobster Tart Or Pie A La A Herault (Tarte De Homard A La A. Herault) Boil two two-pound lobsters in a court-bouillon (No. 38); drain, and let get cold; detach the tails and claws; remove al...
-Recipes For Meat Tarts
(2373). Lamb Minion Fillet Tart Or Pie A La Manning (Tarte De Filets Mignons D'Agneau A La Manning) Remove the fat and sinews from some yearling lamb fillets, wrap them up in thin slices of veal su...
-Recipes For Meat Tarts. Continued
(2379). Rabbit Tart Or Pie With Fine Herbs (Tarte De Lapin Aux Fines Herhes) Suppress the skin from two good rabbits; draw and wipe well the meats: separate them at the joints, bone the shoulders a...
-Recipes For Tourtes
(2390). Tourte Of Palate Of Beef, Parisian Style (Tourte De Palais De Boeuf A La Parisienne) . Prepare, cook and press the palates of beef as described in a la bechamel (No. 1326), then cut them in...
-Recipes For Turbans
(2393). Turban Of Fillets Of Flukes Or Smelts - Streaked (Turban De Filets De Carrelets Ou D'Eperlans, Bigarres) Raise the four fillets, peel off the skin, cut them lengthwise in two, then into sl...
-Recipes For Meat Vol-Au-Vents
(2395). Vol-Au-Vent A La Dieppoise (Vol-Au-Vent A La Dieppoise) For this there must be prepared a vol-au-vent crust, as explained in No. 180; remove the cover to empty it out thoroughly, then keep ...
-Recipes For Meat Vol-Au-Vents. Continued
(2401). Vol-Au-Vent Of Frogs And Soubise Eggs (Vol-Au-Vent De Grenouilles Et D'Oeufs Soubise) Prepare the vol-au-vent crust as in No. 180. Fry colorless in a pan with butter some frogs' legs; drain...
-(2402). Recipes For Vol-Au-Vent Of Oysters (Vol-Au-Vent D'Huitres)
Prepare either one large or sufficient small vol-au-vent (No. 180). Poach a few dozen large oysters in while wine and their own liquor, and when well drained, pare and lav them in a small saucepan. On...
-Recipes For Fish Vol-Au-Vents
(2400). Salt Codfish Vol-Au-Vent - Large (Gros Vol-Au-Vent De Morue Salee) Cut some salted codfish in two-inch pieces, pare them evenly, and lay in cold water to soak for twenty-four hours, changin...
-Recipes For Cold Service (Service Froid)
(2409). Cold Dishes (Le Froid) The cold service is the most elegant and artistic one of the culinary art. It requires taste, skill and much study in order to learn the necessary moldings, modelings...
-Recipes For Cold Service (Service Froid). Continued
(2447). Cases Of Lobster A La Ravigote - Small (Petites Caisses De Homard A La Ravigote) Place nine or twelve small china eases two inches in diameter on ice to become thoroughly cold. Split across...
-Recipes For Aspic Dishes
(2410). Aspic Of Cooks'-Combs And Kidneys A La Mazarin (Aspic De Cretes Et De Rognons De Coqs A La Mazarin) Braise some cocks'-combs and kidneys, and when cold drain and wipe well. Cover the combs ...
-Recipes For Aspic Dishes. Part 2
(2413). Terrine Of Foies-Gras In Aspic - Whole (Terrine Entiere De Foies-Gras En Aspic) Unmold a terrine of foies-gras; scrape it neatly with a knife on top and sides to remove all the exterior gre...
-Recipes For Aspic Dishes. Part 3
(2415). Aspic Of Oysters (Aspic D'Huitres) Blanch some oysters, drain, wipe and cool; coat them over with a liberal layer of remoulade sauce (No. 628), to which liquid jelly has been added. Decorat...
-Recipes For Aspic Dishes. Part 4
(2418). Aspic Of Pullet A La Cussy (Aspic De Poularde A La Cussy) Liaise the fillets from six medium chickens, weighing about two pounds each; suppress the epidermis, and remove the minion fillets,...
-Recipes For Aspic Dishes. Part 5
(2420). Aspic Of Tongue A La Picquart (Aspic De Langue A La Picquart) To make this aspic use a mold having four rounded top uprights without the central tube; decorate the flat part of the mold bet...
-(2423). Recipes For Voliere Galantine Of Pheasants A La Casimir Perier (Voliere Galantine De Faisans A La Casimir Perier)
Procure two fine English pheasants with handsome plumage, remove the skin with the feathers from the neck and upper breast, also the wings and tails, being careful not to destroy their beauty. ...
-(2425). Recipes For Ballotines Of Lamb Cupola Shaped (Ballotines D'Agneau En Forme De Coupole)
Bone two shoulders of spring lamb, remove all fat and sinews and fill them with a stuffing made with half a pound of veal, half a pound of fresh fat pork and a quarter of a pound of cooked and finely ...
-(2426). Recipes For Ballotines Of Quail A La Tivolier (Ballotines De Cailles A La Tivolier)
Remove all the meats from three young rabbits; keep the minion fillets aside and suppress the sinews from the remainder; pass the meat twice through the machine (Fig. 47), weigh and allow double the s...
-(2427). Recipes For Ballotines Of Squabs A La Madison (Ballotines De Pigeonneaux A La Madison)
Bone twelve squabs, previously singed and cleaned; season with salt and pepper. Cut into quarter-inch dice a quarter of a pound of peeled truffles, a quarter of a pound of fat pork, a quarter of a pou...
-(2428). Recipes For Striped Bass Or Sea Bass A La Manhattan (Bass Raye Ou Bass De Mer A La Manhattan)
Raise the fillets from a striped bass; remove the skin and bones, pare each one into an oval two inches by three inches, and lay them in a buttered sautoir; season with salt, pepper, and very finely c...
-(2429). Recipes For Bastion A L'Americaine (Bastion A L'Americaine)
Bone thoroughly six chickens weighing two pounds each; suppress the sinews and trim the meats evenly. To six pounds of chopped forcemeat for chicken galantines (No. 65) add one pound of lean cooked ha...
-(2442). Recipes For Borders Of Different Shaped Jelly Croutons (Bordures De Differentes Formes En Croutons De Gelee)
Procure very firm and very clear jelly (No. 123) cooled on tin plates two inches high: unmold when very cold on wet napkins having all the moisture squeezed out. then spread on the table without any c...
-Recipes For Borders (Bordures)
(2443). Vegetable Borders (Bordures De Legumes) Boil and cook in salted water some carrots, turnips, green peas and whole string beans; keep them all slightly firm. Cut the carrots into three-sixte...
-(2456). Recipes For Chaudfroid Of Fillets Of Pheasants (Chaudfroid De Filets De Faisans)
This entree is suitable to be served at a dinner or a buffet. It is dressed on a socle composed of a wooden base, having in its center a support made in tiers, the whole being covered with white paper...
-(2469). Recipes For Chicken Roasted With Jelly, Cut Up And Garnished With Tongue (Poulet Roti A La Gelee, Decoupe Et Garni De Langue De Boeuf)
Roasted With Jelly Select a fine two pound and a half to three pound chicken; it must be very tender; draw, singe and free it of all the pin feathers, then truss it to roast (No. 179)); cover with ...
-(2470). Recipes For Cream Of Lobster (Creme De Homard)
Fasten a wooden paper-covered foundation on a dish, having in its center a flat support two inches high, forming a step with a hole in the top. Decorate the bottom and interior of ten large timbale mo...
-(2477). Recipes For Cutlets Of Pheasant In Chaudfroid (Chaudfroid De Cotelettes De Faisan)
The accompanying drawing, Fig. 481, is the model of a mold in which the cutlet preparation is hardened; this is male of thick tin, open on both ends, but it can be closed by covers that fit on the mol...
-(2479). Recipes For Cutlets Of Woodcock, Poniatowski (Cotelettes De Becasses, A La Poniatowski)
Dress this cold entree on a wooden foundation covered with noodle paste (No. 142), fastening it on to a dish; decorate the sides of the foundation, and place a support in the center surmounted by a sm...
-(2480). Recipes For Cutlets Of Woodcock A La Sarah Bernhardt (Cotelettes De Becasses A La Sarah Bernhardt)
Take seven or eight fresh round Perigord truffles, all of equal size and very clean; peel, salt and cook them for seven or eight minutes in a little Madeira wine and leave them to cool off in this liq...
-(2481). Recipes For Lobster Dome Garnished With Small Cases (Dome De Homard Garni De Petites Caisses)
Pound the cooked meat of two or three lobster tails with a spoonful of prepared red pepper (No. 168), two spoonfuls of bechamel (No. 409). and a piece of lobster butter (No. 580); pass the whole throu...
-(2483). Recipes For Foies-Gras In Border (Foies-Gras En Bordure)
Open a terrine of foies-gras; suppress all the top fat and keep on ice for two or three hours. Fill a fancy border mold (Fig. 470) with fine cold aspic jelly (No. 103), and put it on ice for one hour....
-(2485a) Galantine Of Chicken (Galantine De Pouletl)
Singe one large chicken, suppress the neck and drumsticks, also the pinion bones; split it in two down the back and bone it entirely. Spread the chicken out on a table, remove part of the breast meats...
-Recipes For Galantines Of Partridges (Galantines De Perdreaux)
(2491). Galantines Of Partridges A La Clementine (Galantines De Perdreaux A La Clementine) Choose three nice partridges; bone and open them on the table; decrease the thickest parts of the meats to...
-Recipes For Galantine Of Pheasant (Galantine De Faisan)
(2494). Galantine Of Pheasant A La Lorenzo (Galantine De Faisan A La Lorenzo) Fry colorless in butter one pound of fat chicken livers; keep half of the finest ones aside. Chop up finely one pound o...
-Recipes For Galantines
(2496). Galantine Of Pigeons (Galantine De Pigeons) Bone three large, tender, clean and singed pigeons, season the inside meat and fill them with forcemeat (No. 65), mingled with a little baking fo...
-Recipes For Garnishings For Cold Dishes (Garnitures Pour Pieces Froides)
(2517). Mushrooms Stuffed And Glazed With Chaudfroid (Champignons Farcis Glaces Au Chaudfroid) Select even-sized mushrooms about an inch in diameter; empty out the interiors and fill them up with f...
-Recipes For Garnishings For Cold Dishes (Garnitures Pour Pieces Froides). Part 2
(2529). Chicken Legs Shaped As Ducklings (Cuisses De Poulet En Forme De Canetons) Cut the leg three-quarters of an inch from the joint. Remove the bones belonging to the second joint, as well as a ...
-Recipes For Garnishings For Cold Dishes (Garnitures Pour Pieces Froides). Part 3
(2550). Roast Larded Partridges (Perdreaux Piques Et Rotis) Truss two partridges after singeing, drawing and cleaning them well; lard them and roast either on the spit or in the oven. Let get cold,...
-Recipes For Garnishings For Cold Dishes (Garnitures Pour Pieces Froides). Part 4
(2570). Pig's Head (Tete Ou Hure De Porc) Have a well scalded and cleaned pig's head, singe and bone without destroying the skin, beginning from underneath; fill it with layers of fine pork forceme...
-Recipes For Beef Tongues (Langues De Boeuf)
(642). Beef Tongue Garnishing, Andalusian Tomato Sauce (Garniture De Langue De Boeuf, Sauce Tomates Andalouse) Cut twelve slices, each one three-sixteenths of an inch thick from the thick end of a...
-(2500). Recipes For Garnishing Of Artichoke Bottoms Filled With Macedoine (Garniture De Fonds D'Artichauts Garnis De Macedoine)
Artichoke Bottoms Trim some small round artichoke bottoms two inches in diameter; rub over with lemon and blanch in plenty of water; cook them in a white stock (No. 182) seasoned with salt and lemo...
-(2502). Recipes For Garnishing Of Eggs A La Develle (Garniture D'Oeufs A La Develle)
Cut in two crossways seven or eight shelled hard-boiled eggs; use only the halves with the rounded ends and from them remove all the yolks and rub through a sieve; put this into a small vessel and add...
-Recipes For Garnishing Of Eggs A La Develle. Part 2
(2506). Garnishing Of Eggs A La ROuennaise (Garniture D'Oeufs A La Rouennaise) Divide in two lengthways seven or eight shelled hard-boiled eggs; take out the yolks to pound and rub through a sieve....
-Recipes For Garnishing Of Eggs A La Develle. Part 3
(2510). Garnishing Of Halved Hard-Boiled Eggs (Garniture De Moities D'Oeufs Durs) Cut some hard-boiled eggs lengthwise in two even parts, and a third across on the most rounded end; try and obtain ...
-(2519). Recipes For Garnishing Of Oysters In Croustades 'Garniture D'Huitres En Croustades)
Drain and wipe some large blanched oysters; remove the muscle part and replace it by a round piece of lobster cut the same size. Make some small oval line foundation paste croustades; cover the inside...
-Recipes For Ham Garnishings
(2521). Ham Decorated A La Gatti (Jambon Decore A La Gatti) Have a ham prepared and cooked the same as for jelly (No. 2524 ); leave a part of the rind on the handle end, and cut it into sharp point...
-Recipes For Ham Garnishings. Continued
(2524). English Ham With Jelly (Jambon Anglais A La Gelee) If freshly salted and smoked it is unnecessary to soak it; simply wash off in warm water, pare and saw the handle bone short, then put it ...
-(2526). Recipes For Miscellaneous Cold Hatelets, Bellevue Vegetables; Croutons, Chopped Transparent Jelly And Sticky Chopped Jelly (Hatelets Froids Divers En Bellevue, De Legumes; De Croutons Et Gelee Hachee Transparente Et De Gelee Hachee Collante)
Cold hatelets are to be prepared with plain or double white cocks'-combs enveloped in jelly, and round, black, unpeeled truffles glazed over with meat glaze (No. 402). Others are made of trussed crawf...
-Recipes For Lobster Garnishings
(2531). Lobster Or Spiny Lobster A La Ravigote (Homard Ou Langouste A La Ravigote) Boil a lobster in a plain court-bouillon (No. 38) and let it cool off under a weight with the tail stretched out. ...
-Recipes For Mousselines
(2535). Mousselines Of Foies-Gras A La Dana (Mousselines De Foies-Gras A La Dana) Prepare a frothy preparation with fores-gras in the following manner: Pound one pound of foies-gras taken from a te...
-Recipes For Mousselines. Continued
(2537). Mousseline Of Lobster (Mousseline De Homard) Select a plain cylindrical mold (Fig. 150) and incrust it in pounded ice; cut some crosswise slices of large green gherkins, of equal size and t...
-(2545). Recipes For "Pain" Of Game A La Bartholdi (Pain De Gibier A La Bartholdi)
Have made beforehand a round wooden socle nine inches and a half in diameter by two and a half inches in height. At half an inch from its top have a curve two inches high in the shape of an ogive, red...
-(2546). Recipes For "Pain" Of Game, Diana (Pain De Gibier A La Diane)
This pain is dressed on a socle, the frieze being upheld by the trunk of a tree having many branches, these to form a support; the branches are modeled over wire, the surface of the base is covere...
-(2548). Recipes For "Pain" Of Partridges A La Montgomery (Pain De Perdreaux A La Montgomery)
Cut three raw partridges in pieces as for a sauted chicken, fry with chopped fat pork, truffles, mushrooms, fine herbs, salt, aromatics and spices; when well done, put aside to cool, remove the meat a...
-(2555). Recipes For Duckling Pie A La Rouennaise (Pate De Canneton A La Rouennaise)
Prepare two pounds of cold pie paste (No. 144), having it rather firm; let it rest for an hour and a half in a cool place. Cut off the pinions, legs and necks from two clean ducklings, bone them entir...
-(2556). Recipes For Game Pie Dressed A La Lesage (Pate De Gibier Dresse A La Lesage)
Prepare six pounds of cold pie paste, the same being described in No. 144; after it has well rested roll out three-quarters of it to three-eighths of an inch in thickness; raise the paste with the han...
-(2557). Recipes For Goose Pie A La Adolphe Hardy-Fillets (Pate De Filets D'Oie A La Adolphe Hardy)
The Crust For The Pie Make a pie paste with three pounds of flour and one pound of butter, as described in pie paste No. 144; keep it in a cool place to rest for two hours*. Have a round, plain, bo...
-(2559). Recipes For Hare Pie In A Dish (Pate De Lievre Dans Un Plat)
Remove the meats from two young hares, keep the tenderloins and minion fillets apart and pare the remainder, suppressing all the skin and sinews; cut the meats into pieces and range them in a sautoir ...
-(2562). Recipes For Goose Liver Pie (Pate De Foies-Gras)
This cold pie, as shown in Fig. 518, is intended for very large suppers. Make a preparation the same as terrine of foies-gras, cook it in a long square-shaped tin mold and let get cold under a weight;...
-Recipes For Meat Pies
(2554). Chicken Pie-To Be Cut Up (Pate De Poulet Pour Decouper) Procure two oblong corrugated pie molds ten inches long, four inches high and four inches wide, buttered with cold butter; stand them...
-Recipes For Meat Pies. Part 2
(2561). Lamb Pie - Loin (Pate De Longe D'Agneau) Bone two loins and two shoulders of spring lamb; cut the loin meats into squares, lard them with larding pork and season with salt, pepper, nutmeg a...
-Recipes For Meat Pies. Part 3
(2567). Snipe Pie (Pate De Becassines) Peel and cook some truffles in a little Madeira wine, cut them in four and season; singe and bone ten snipe, season them, and with their intestines, a few goo...
-Recipes For Meat Pies. Part 4
(3089). Mince Pie (Mince Pie) Take a tin pie plate and line it with foundation paste ( No. 135); on the edge fasten a puff paste (No. 146) hand three-sixteenths of an inch in thickness and three-...
-(2572). Recipes For Pyramid Of Crustaceans A La Rochelaise And Pyramid of Crawfish (Buisson De Crustaces A La Rochelaise Et Buisson D'Ecrevisses)
To be able to dress this entree correctly it will be found necessary to fasten a wooden foundation on a dish, having it two inches narrower than the basin of the dish itself; cover it with white paper...
-(2573). Recipes For Saddle Of Venison A La Harder (Sella De Chevreuil A La Harder)
Roast to a fine color a medium-sized saddle of venison, after having marinated it for two days, and then larded it with lardons (No. 2, Fig. 52); glaze and let stand till cold, then raise up the sirlo...
-(2574). Recipes For Cold Salmis Of Partridges (Salmis Froid De Perdreaux)
Roast two partridges, cut them up, being careful to have all the pieces nicely pared, and to suppress the skin, leaving on as little bone as possible; range these when prepared on a small baking sheet...
-(2592). Recipes For Socles And Ornaments (Socles Et Ornements)
These socles, as represented by Fig. 527-528, are made on a stand covered with modeling fat (No. 56) and cut out with a knife, then ornamented either through a cornet or else with a border of fanciful...
-(2593). Recipes For Soles A La Mazagran - Fillets (Filets De Soles A La Mazagran)
This entree is to be dressed on a wooden foundation fastened to a dish having a pyramidical wooden support in its center, both to be covered with white paper. First prepare a small variegated macedoin...
-Recipes For Terrines
(2596). Terrine Of Ducks' Liver A L'Aquitaine (Terrine De Foies De Canards A L'Aquitaine) Put two and a half pounds of fat ducks' liver in a terrine, after removing the gall, seasoned with foies-gr...
-Recipes For Terrines. Part 2
(2599). Terrine Of Larks (Terrine De Mauviettes) Bone two or three dozen larks; season, cook a part of the intestines with fat pork and then pass them through a sieve. Prepare a pound and a half of...
-Recipes For Terrines. Part 3
(2602). Terrine Of Pork Liver (Terrine De Foies De Pore) Procure two pounds of the whitest pork liver, three pounds of fresh fat pork, four ounces of onion and one ounce of shallot, both chopped ve...
-Recipes For Chicken Salad (Salade De Poulet)
(2625). Chicken Salad, American Style - Chicken Mayonnaise (Salade De Poulet A L'Americaine - Mayonnaise De Poulet) Cook a four-pound chicken in some stock (No. 194a); the time allowed for this var...
-Recipes For Crawfish Salads (Salade D'Ecrevisses)
(2629). Crawfish Salad A La Maintenon (Salade D'Ecrevisses A La Maintenon) In order to dress this salad in an elegant manner, and with a required solidity, it is better to fasten a wooden bottom to...
-Recipes For Seafood Salads
(2628). Crab Salad (Salade De Crabes) Cook some crabs as explained in bisque of crabs (No. 198); pick the meat from the shells and put it on the ice; serve when very cold, seasoned with salt, peppe...
-(2631). Recipes For Fish Salads (Salades De Poissons)
These consist principally of perch, trout, turbot and salmon. For these salads the fish must be boiled or cooked in a court-bouillon (No.38) beforehand, so that they are cold when needed for use. They...
-Recipes For Cooked Salads (Salades Cuites)
(2620). Dressings Or Seasonings For Salads, Tarragon And Chili Vinegar (Assaisonnements Pour Salades, Vinaigre A L'Estragon Et Au Poivre De Chili) Remoulade Sauce, Pimentade With Tomatoes, Tarragon...
-Recipes For Cooked Salads (Salades Cuites). Part 2
(2623). Beef Salad With Tomatoes (Salade De Boeuf Aux Tomates) Scallop or trim in slices some cold boiled or braised beef, pare the pieces round-shaped, and season with salt, pepper, oil and vinega...
-Recipes For Cooked Salads (Salades Cuites). Part 3
(2634). Imperial Salad (Salade Imperiale) Cut off some green asparagus tops one inch in length; cook them in salted water in an untin-ned copper basin; drain and lay them in a bowl, seasoning with ...
-Recipes For Cooked Salads (Salades Cuites). Part 4
(2639). Mazarin Salad (Salade A La Mazarin) Boil in salted water two heads of celery knobs; let them get cold, then cut them up into fine slices, and with an inch diameter column tube (Fig. 168) re...
-(2645). Recipes For Russian Salad (Salade Russe)
Lay in a salad bowl two ounces of celeriac cut in fine Julienne, four ounces of boiled and cold potatoes, cut in quarter-inch squares, four ounces of artichoke bottoms, each one divided into sixteen p...
-Recipes For Potato Salads (Salades De Pommes De Terre)
(2652). Potato And Beetroot Salad (Salade De Pommes De Terre Et Betteraves) Cut some cold boiled potatoes in three-sixteenths inch slices, also some cooked and pickled beetroots; remove twenty-four...
-Recipes For Cooked Vegetable Salads (Salades De Legumes Cuits)
(2648). Cardoon Or Celery Salad (Salade De Cardons Ou De Celeri) Have one pound of cardoons, remove the stringy outside coat, and cut them into inch-long pieces, then cook them the same as cardoons...
-Recipes For Raw Vegetable Salads (Salades De Legumes Crus)
(2659). Cabbage Salad - White Or Red (Salade De Choux-Blancs Ou Rouges) Have either a very fresh white or red cabbage; suppress the outer leaves, also the hard parts and core; mince it up finely, a...
-Recipes For Green Salads (Salades Vertes)
(2668). Chicory Salad (Salade De Chicoree) Select the chicory heads; having yellow hearts and very fine leaves; cut away all the green and wash the white part, drain and shake well in a napkin or w...
-Recipes For Vegetables (Legumes)
(2740). Endives Or Escaroles Glazed (Endives Ou Escaroles Glacees) Wipe the endives well, cut them of an even length and range them in a flat buttered saucepan; season and baste over with but...
-Recipes For Vegetables (Legumes). Continued
(2767). Parsnip Cakes Fried In Butter (Galettes De Panais Frites Au Beurre) Cut three pounds of young parsnips in six or eight pieces, according to their size, after they have been peeled and washe...
-Recipes For Artichoke (D'Artichauts)
(2677). Artichoke Bottoms A La Florence (Fonds D'Artichauts A La Florence) Prepare and cook some artichoke bottoms the same as for la Villars (No. 3682); fill the hollow in the center with minced t...
-Recipes For Artichoke (D'Artichauts). Part 2
(2682). Artichoke Bottoms A La Villars (Fonds D'Artichauts A La Villars) Procure twelve raw artichoke bottoms; when turned (Figs. 547-548) and pared blanch them in salted water and cook in white st...
-Recipes For Artichoke (D'Artichauts). Part 3
(2686). Artichoke Bottoms With Cream Bechamel Baked (Fonds D'Artichauts Bechamel A La Creme, Au Gratin) Drain some cooked artichoke bottoms (Fig. . 546-548) on a cloth, selecting those of equal siz...
-Recipes For Artichoke (D'Artichauts). Part 4
(2689). Artichokes-Whole - A La Barigoule (Artichauts Entiers A La Barigoule) Pare eight medium-sized artichokes; suppress the hardest leaves from the bottom (Fig. 544) and cut the upper ones off s...
-Recipes For Artichoke (D'Artichauts). Part 5
(2691). Artichokes - Whole-Boiled, With White Or Vinaigrette Sauce (Artichauts Entiers Bouillis, A La Sauce Blanche Ou A La Vinaigrette) Select artichokes of a medium size; remove the hardest leave...
-Recipes For Asparagus (Asperges)
(2692). Boiled Asparagus With Hollandaise, Hollandaise Mousseline Or Vinaigrette Sauce (Asperges Bouillies A La Sauce Hollandaise A La Sauce Hollandaise Mousseline) Have the asparagus freshly picke...
-Recipes For Beans
(2698). Fresh Beans, With Cream And English Style (Feves Fraiches A La Creme Et A L'Anglaise.) Take freshly picked, shelled and tender beans; put them to blanch in salted water with a small bunch o...
-(2702). Recipes For Beetroot Fritters A La Dickens; Beetroots With Butter And Fine Herbs And Beetroots With Cream (Beignets De Betteraves A, La Dickens; Betteraves Au Beurre Et Fines Herbes Et Betteraves A La Creme)
Cut some beetroots cooked as below in slices, each one an eighth of an inch thick; wipe dry and place on half of them a quarter of an inch thick layer of the following preparation: Fry two well-choppe...
-(2703). Recipes For Brussels Sprouts A La Baroness (Choux De Bruxelles A La Baronne)
Clean, prepare and cook the sprouts the same as for sauted (No. 2704); the only difference to be observed is that instead of boiling them entirely have them only three-quarters cooked. Put them into a...
-Recipes For Cabbage (Choux)
(2705). Cabbage In Ballotines - Stuffed (Choux Farcis En Ballotines) Cut each of two clean cabbages in half, plunge them into boiling salted water and boil for fifteen minutes; then drain, refresh ...
-(2708). Recipes For Kohl-Rabies, Housekeeper's Style (Choux Raves A La Menagere)
Cut some medium-sized kohl-rabies in four equal parts, or if very large, then in six or eight; peel and pare them into crescent olive form, obtaining about three pounds in all. Blanch these in boiling...
-(2710). Recipes For Cardoons With Half-Glaze (Cardons A La Demi-Glace)
Remove the large strings from a head of cardoon; cut the tenderest parts into four-inch lengths and throw them at once into cold acidulated water, then plunge them into boiling water, also acidulated ...
-Recipes For Carrots (Carottes)
(2711). Carrots, Colbert (Carottes A La Colbert) Take a few dozen small, new carrots of uniform-size, trim them pear-shaped, blanch for a few moments in salted water, drain and lay them in a saucep...
-Recipes For Cauliflower (Choux-Fleurs)
(2715). Stuffed Cauliflower A La Bechamel - Baked (Choux-Fleurs Farcis A La Bechamel An Gratin) Prepare, cook and drain the cauliflower the same as for fried bread-crumbs (No. 2718); scoop out the ...
-Recipes For Celery (Celeri)
(2720). Celery With Bechamel And Croutons (Celeri Bechamel Aux Croutons) Cut into large squares, each one inch in size, the yellow stalks of a head of celery; blanch them in water, drain and place ...
-(2722). Recipes For Celeriac Mirabeau Or A La Villeroi (Celeri-Rave Mirabeau Ou A La Villeroi)
Mirabenu Peel the celeriac, cut them either into balls with a large vegetable spoon (Fig. 91) or in the shape of cloves or crescents; blanch in salted water, drain and place in a deep buttered saut...
-Recipes For Cepes
(2723). Cepes, Provencal Style (Cepes A La Provencale) Wash and wipe some cepes heads after suppressing the stalks; split them in two through their thickness and fry in oil over a brisk fire, with ...
-Recipes For Chicory (Chicoree)
(2728). Chicory Timbales (Timbales De Chicoree) Have some chicory prepared the same as for cream (No. 2729). strain it through a sieve; put one pound of this into a saucepan with four ounces of fin...
-Recipes For Corn (Mais)
(2730). Corn On The Cob - Boiled (Mais Bouilli En Tige) Select white and close-grained corn; open the husks without tearing, and remove the silk found between these and the corn; brush over, and cl...
-Recipes For Cucumbers (Concombres)
(2732). Cucumbers Fried, Breaded English Style And Fried A La Villeroi (Concombres Frits, Panes A L'Auglaise Et Frits A La Villeroi) Fried Cut some peeled cucumbers in slices a quarter of an inc...
-Recipes For Eggplant (Aubergines)
(2735). Eggplant A La Duperret - Broiled (Aubergines Grillees A La Duperret) Peel some eggplants, cut them up into three-eighths of an inch thick slices, each one to be three inches in diameter; se...
-Recipes For Green Peas (Petits Pois Mangetout)
(2741). Green Peas - Mangetout - A La Eleurette (Petits Pois Mangetout A La Fleurette) These are prepared with mangetout peas, a species of very tender peas, the pods of which are eaten as well a...
-Recipes For Lettuces (Laitues)
(2751). Lettuces Chopped With Croutons (Laitues Hachees Aux Croutons) Pick and pare nicely some lettuce heads by removing the green leaves from the bottom of the stalk; detach all the leaves separa...
-Recipes For Mushrooms (Champignons)
(2756). Mushrooms A La Raynal - Mousserons (Champignons Mousserons A La Raynal) Prepare a foundation paste (No. 135) croustade, having it broad and rather high; place it on a baking sheet and fill ...
-Recipes For Mushrooms (Champignons). Continued
(2759). Mushroom Crusts And With Truffles - Mousserons (Croutes Aux Champignons Mousserons Et Croutes Aux Champignons Mousserons Aux Truffes) These are prepared in various ways. Flat crusts are mad...
-Recipes For Onions (Oignons)
(2764). Onions Boiled, Hollandaise Or Soubise Sauce (Oignons Bouillis, Sauce Holland- Aise Ou Soubise) Peel medium-sized onions, each one weighing two ounces; boil them in salted water, and when d...
-Recipes For Peppers (Piments)
(2768). Green Peppers Stuffed (Piments Verts Farcis) Plunge the peppers into hot fat, leaving them in sufficiently long to be able to detach the outer skin by rubbing with a cloth; cut off the stal...
-Recipes For Potatoes (Pommes De Terre)
(2770). Potatoes, Anna (Pommes De Terre Anna) Select long-shaped potatoes; they must be peeled and cut into the form of a large cork; mince them finely, and soak in water for a few moments; drain a...
-Recipes For Potatoes (Pommes De Terre). Part 2
(2774). Potatoes Boiled In Their Skins Or Peeled English Style, Persillade Balls (Pommes De Terre Bouillies En Robe Ou Pelees, A L'Anglaise, En Boules Persillade) Boiled In Their Skins Or Peeled ...
-Recipes For Potatoes (Pommes De Terre). Part 3
(2779). Potato Cakes With Ham (Galettes De Pommes De Terre Au Jambon) Lay in a saucepan one pint of mashed potatoes (No. 2798), rubbed through a sieve; mix in with it a lump of butter, a pinch of s...
-Recipes For Potatoes (Pommes De Terre). Part 4
(2783). Potatoes, Dauphine (Pommes De Terre Dauphine) Bake two pounds of potatoes, cut them lengthways in two, remove sufficient pulp to obtain a pound, and mix this with a quarter as much pate-a-c...
-Recipes For Potatoes (Pommes De Terre). Part 5
(2790). Potatoes Hollandaise With Melted Butter Or Hollandaise Sauce (Pommes De Terre A, La Hollandaise An Beurre Fondu Ou A La Sauce Hollandaise) Cut potatoes into inch halls with a round vegetabl...
-Recipes For Potatoes (Pommes De Terre). Part 6
(2797). Potatoes, Marchioness (Pommes De Terre Marquise) Peel and cut up some raw potatoes; boil them in salted water, drain it off as soon as they are done and cover over with a clean cloth; let s...
-Recipes For Potatoes (Pommes De Terre). Part 7
(2800). Potatoes, Pont-Neuf 'Pommes De Terre Pont-Neiif) These are potatoes cut in square lardon shapes, three-eighths of an inch by two inches in length, to be fried and dressed the same as the ch...
-Recipes For Potatoes (Pommes De Terre). Part 8
(2807). Potato Shavings (Pommes De Terre En Copeauxl) These are to be cut with a special machine (Fig. 557); they are shaped like thin spirals. Leave them soak in cold water for two hours, then dra...
-Recipes For Potatoes (Pommes De Terre). Part 9
(2812). Potatoes, Viennese (Pommes De Terre Viennoise) To be made with the same preparation as Marchioness (No. 2797); divide it into balls, roll these on a table, covered with rice flour, to look ...
-(2817). Recipes For Salsify Or Oyster Plant A La Poulette Sauted With Fine Herbs Or Fried (Salsifis Ou Scorsoneres A La Poulette, Sautes Aux Fines Herbes Ou Frits)
A La Poulette Scrape some oyster plants to remove their covering of brown skin, cut off the tops and thin end parts, and throw them as quickly as they are done in cold water acidulated with vinegar...
-Recipes For Spinach (Epinards)
(2820). Spinach With Bechamel Sauce And With Cream (Epinards A La Bechamel Et A La Creme) Pick some fresh, tender spinach, using only the leaves; when well cleaned and washed in several waters plun...
-Recipes For String Beans (Haricots Verts)
(2825). String Beans A Lalbani (Haricots Verts A L'Albani) String some medium-sized tender beans; cut them into lozenges, and boil in salted water placed in an untinned copper pan. Drain them off, ...
-Recipes For Sweet Potatoes (Patates Bouillies)
(2830). Sweet Potatoes, Boiled And With Lobster Coral (Patates Bouillies Et Au Corail De Homard) This tubercle originally came from the island of St. Domingo, and may be prepared in various ways. ...
-Recipes For Tomatoes (Tomates)
(2833). Tomatoes A La Boquillon (Tomates A La Boquillon) Have very plump tomatoes, plunge them into boiling water, peel off the skins and cut them into four pieces; place these in a saucepan with s...
-Recipes For Tomatoes (Tomates). Continued
(2839). Tomatoes In Cases, Baked (Tomates En Caisses Gratinees) Throw some tomatoes into boiling water to peel off their skins readily; cut them in two through their thickest part, press out all th...
-Recipes For Truffles (Truffes)
(2843). Truffles In A Napkin Or In A Croustade (Truffes En Serviette Ou En Croustad) Choose one pound of the finest medium-sized, round and well-marbled truffles; clean and brush over; wrap each on...
-Recipes For Turnips (Navets)
(2847). Turnips Glazed (Navets Glaces) Prepare some cylindrical of turnips one inch in diameter and one and a half inches long, having them beveled on both ends; blanch these in salted water, refre...
-Recipes For Eggs Au Miroir (Oeufs Au Miroir)
(2851). Eggs Au Miroir A La Jockey Club (Oeufs Au Miroir A La Jockey Club) Suppress the thin skin from one half of a white veal kidney; divide it, take out the fibrous fat, and then cut the meat in...
-(2856). Recipes For Boiled Eggs (Oeufs A La Coque)
When only a few eggs are required proceed as follows: Boil some water in a saucepan, remove it from the fire, and plunge the eggs into the liquid with a skimmer, being careful not to break the shells;...
-Recipes For Hard-Boiled Eggs (Oeufs Durs)
(2857). Hard-Boiled Eggs And Aurora (Oeufs Durs Et A L'Aurore) These should not be cooked too long, still they only attain a proper degree after they have boiled ten to twelve minutes. On removing ...
-Recipes For Hard-Boiled Eggs (Oeufs Durs). Continued
(2861). Hard-Boiled Eggs A La Gibson (Oeufs Durs A La Gibson) Mince some drained, blanched celery-roots; fry them colorless in butter, then cook in broth (No. 194a) with a little sugar; reduce the ...
-Recipes For Fried Eggs (Oeufs Frits)
(2866). Fried Eggs A La Eugene Andre' (Oeufs Frits Eugene Andre) Cut tomatoes in two through their thickness, press out and fry in oil with shallots, a little garlic and chopped parsley; finish wit...
-Recipes For Eggs Molded (Oeufs Moules)
(2873). Eggs Molded A La Bedford-In Cocottes And Eggs Cocottes (Oeufs Moules En Cocottes A La Bedford Et Oeufs Cocottes) Cover the bottoms and sides of a few cocottes, a small earthen saucepan sta...
-Recipes For Eggs (Oeufs)
(2850). Eggs (Oeufs) The eggs of chickens are most generally used. Boiled eggs should be moderately cooked; they are the most nourishing and easily digested; duck eggs are as nutritive as those of ...
-Recipes For Omelets (Omelettes)
(2878). Argentine Omelet (Omelette A L'Argentuie) Break six fresh eggs in a bowl; season with salt and white pepper; beat with a whip or fork, and strain through a strainer into another vessel; bea...
-Recipes For Omelets (Omelettes). Part 2
(2884). Chicken Liver Omelet (Omelette Aux Foies De Volaille') Cut some chicken livers in three-eighths of an inch squares: saute them in butter, dilute with a little Madeira wine and half-glaze (N...
-Recipes For Omelets (Omelettes). Part 3
(2891). Omelet, German Style (Omelette A L'Allemande) Dilute two tablespoonfuls of flour in a bowl with two whole eggs, one yolk and a gill of cream, salt, pepper and nutmeg; strain through a fine ...
-Recipes For Omelets (Omelettes). Part 4
(2896). Hunter's Omelet (Omelette Au Chasseur) Mince some cepes finely; fry them in oil over a hot fire with a little garlic, salt and pepper; add these to an omelet prepared as follows: Fry a litt...
-Recipes For Omelets (Omelettes). Part 5
(2902). Omelet With Caviare A La Stoeckel (Omelette Au' Caviar A La Stoeckel) Dilute some caviare gradually with cream bechamel (No. 411) and with it fill a chopped parsley omelet (No. 2903). Blanc...
-(2909). Recipes For Eggs On A Dish (Oeufs Sur Le Plat)
There is very little difference between eggs on a dish or miroir eggs, for they are both cooked the same way, the only difference being that the first ones are served on the same dish they are cooked ...
-Recipes For Eggs On A Dish (Oeufs Sur Le Plat). Continued
(2914). Eggs On A Dish, English Style (Oeufs Sur Le Plat A L Anglaise) Suppress the rind from some bacon, cut it up very thin and fry in butter without browning. Break some eggs into a buttered chi...
-Recipes For Poached Eggs (Oeufs Poches)
(2925). Poached Eggs A La Boeldieu And Eggs A La Benedick (Oeufs Poches A La Boeldieu Et (Huts A La Benedick) Poach two or three eggs; scald two tomatoes just sufficiently to be able to peel off th...
-Recipes For Poached Eggs (Oeufs Poches). Continued
(2929). Poached Eggs A La Wright Sanford (Oeufs Poches A La Wright Sanford) Blanch some straight thick vermicelli in boiling water for two minutes; drain and return them to the saucepan, adding fre...
-Recipes For Scrambled Eggs (Oeufs Brouilles)
(2934). Scrambled Eggs A La Columbus (Oeufs Brouilles A La Colombus) After the eggs are nearly done mix in with them some cooked lean quarter-inch squares of ham; cut some slices of raw blood puddi...
-Recipes For Scrambled Eggs (Oeufs Brouilles). Part 2
(2937). Scrambled Eggs A La Martinez (Oeufs Brouilles A La Martinez) Broil four sweet Spanish peppers, selected with meaty and plump iusides; suppress their skins by rubbing with a cloth, then divi...
-Recipes For Scrambled Eggs (Oeufs Brouilles). Part 3
(2942). Scrambled Eggs With Mushrooms (Oeufs Brouilles Aux Champignons) Prepare the scrambled eggs the same as with gravy (No. 2940); when almost done mix in a salpicon of mushrooms cut in quarter-...
-Recipes For Soft Eggs (Oeufs Mollets)
(2949). Soft Eggs A La Chipolata (Oeufs Mollets A La Chipolata) As for poached eggs these must be of the freshest so as to have them well shaped, all of the same size, while cooking. Partly fresh e...
-(2955). Recipes For Gnocquis (Gnocquis)
Put into a saucepan two gills of water, adding an ounce of butter, salt and pepper; let come to a boil, then put in a quarter of a pound of flour and an ounce and a half of grated cheese; stir the pre...
-Recipes For Farinaceous (Farineux)
(2952). Rice Ceoquettes With Salpicon (Croquettes De Riz An Salpicon) Pick and wash half a pound of rice; blanch, drain and refresh; place it in a saucepan to moisten with broth (No. 194a) to three...
-Recipes For Farinaceous (Farineux). Continued
(2974). Polenta (Polenta) A dried and crushed corn resembling semolina. Have a quart of water boiling in a saucepan, drop in like rain one pound and a half of polenta; boil for a few moments, addin...
-Recipes For Macaroni
(2958). Macaroni A La Brignoli (Macaroni A La Brignoli) Braise a piece of beef by placing it in a saucepan lined with bards of fat pork, onions, carrots and a bunch of parsley; moisten with a pint ...
-Recipes For Macaroni. Continued
(2962). Macaroni With Cream And Trufeles (Macaroni A La Creme Aux Truffes) Alter cooking and blanching the macaroni the same as for the Parisian, drain and lay it in a saucepan to season with salt ...
-Recipes For Spaghetti Macaroni
(2966). Spaghetti Macaroni A La Laurence (Macaroni Spaghetti A La Laurence) Cook the spaghetti in boiling water for ten minutes: drain and finish in some veal blond (No. 423) in such a way that whe...
-Recipes For Noodles
(2970). Noodles A La Latter (Nouilles A La Lauer) Mince fine one pound of noodle paste (No. 142), rolled out to a sixteenth of an inch in thickness; cook it in boiling water for a few moments, then...
-Recipes For Rice (Riz)
(2977). Rice A La Manhattan - Lean (Riz Au Maigre A La Manhattan) Chop up two ounces of onion; fry it in butter, add a pound of rice and heat both together. When exceedingly hot moisten to three ti...
-Recipes For Risot
(2979). Risot A La Francatelli (Risot A La Francatelli) Chop up a two-ounce onion, fry it colorless in butter and add one pound of Piedmont rice, a few slices of raw smoked ham and six small chipol...
-Recipes For Souffle
(2982). Souffle, Creamy, With Cheese (Souffle Cremeux Au Fromage) Place twelve raw egg-yolks into a saucepan; beat them with half a pound of partly melted butter, season with pepper and nutmeg and ...
-Recipes For Hot Apple Entremets
(2990). Apples A La Giudici (Pommes A La Giudici) Remove the cores from a dozen small pretty apples; peel them evenly and cook them in a light syrup of about twelve degrees. As soon as (lone, drain...
-Recipes For Hot Apple Entremets. Part 2
(2993). Apples, Baron De Brisse Style (Pommes A La Baron De Brisse) Peel twelve mediutn-sized apples, remove the cores with a tin tube, rub them over with lemon and cook in a light syrup, being car...
-Recipes For Hot Apple Entremets. Part 3
(2996). Apples, Nubian - Meringued (Pommes Meringuees A La Nubienne) Cut in four eight fine apples; peel, core and round the angles, rub them over with lemon, and range them in a sautoir one beside...
-Recipes For Hot Apple Entremets. Part 4
(2999). Apples With Butter (Pommes Au Beurre) Cut four fine russet apples in quarters; peel and pare them, and range in a well-buttered sau-toir; moisten with a few spoonfuls of twenty degree syrup...
-Recipes For Apple Charlotte (Charlotte De Pommes)
(3007). Charlotte A La Destrey (Charlotte A La Destrey) Butter a charlotte mold, either round or oval, this depending on the dish required for serving, and line it with fine foundation paste (No. 1...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds)
(3001). Apricots A La Jepferson (Abricots A La Jefferson) Infuse a vanilla bean in a quart of hot milk for half an hour, then take it out and set the milk on the fire; drop into it like rain six ou...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds). Part 2
(3004). Biscuits, Frascati (Biscuits Frascati) Break twelve eggs, putting the yolks in one vessel and the whites in another; add to the yolks three-quarters of a pound of powdered sugar and a quart...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds). Part 3
(3006). Brioches St. Mark (Brioches St. Marc) Butter twelve small timbale molds (No. 1, Fig. 137), fill them three-quarters high with brioche paste (No. 130), and leave to rise in a mild temperatur...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds). Part 4
(3011). Cream Of Biscuit With Kirsch (Creme De Biscuits Au Kirsch) Put six whole eggs and four yolks into a vessel with a grain of salt and six ounces of sugar, a part of which is to be flavored wi...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds). Part 5
(3052). Grenades With Cherries (Grenades Aux Cerises) Divide a pound and a quarter of brioche paste (No. 130) into twelve even parts; roll each one into a separate ball and lay these in bottomless ...
-Recipes For Sweet Hot Entremets - (Entremets De Douceur-Chauds). Part 6
(3055). Munich With Peaches (Munich Aux Peches) Butter twelve timbale molds (No. 1, Fig. 137); fill them half full with savarin paste (No. 148), and let rise in a mild temperature, then bake in a m...
-Recipes For Croquettes
(3016). Croquettes A La Trimalcion (Croquettes A La Trimalcion) Cut twelve apples in four, peel and core them, then cut into small dice; put them into a sau-toir, pour over a few spoonfuls of butte...
-(3020). Recipes For Croustades Of Venice, Meringued (Croustades De Venise Meringuees)
Line some small buttered fruit pie circles, three-quarters of an inch high and two and a quarter inches in diameter, with fine foundation paste (No. 135), or else puff paste parings ( No. 146); raise ...
-Recipes For Crusts (Croutes)
(3021). Golden Crusts (Croutes Dorees) Scrape off the crust from some table flutes and cut them in slices half an inch thick, then range them one beside the other on a dish; pour over a little swee...
-Recipes For Crusts (Croutes). Continued
(3026). Crusts With Madeira (Croutes Au Madera) Wash in tepid water four ounces of candied citron peel, two ounces of lemon peel and two ounces of orange peel, all cut in quarter-inch squares. Put ...
-(3025). Recipes For Crusts With Fruits A La Mirabeau (Croutes Aux Fruits A La Mirabeau)
This entremets, though simple, can be served at the most sumptuous dinners. Cut a well-pared fresh pineapple across in two; divide the largest end into two parts, and these into medium-sized slices; p...
-(3029). Recipes For Cupola A La Madison (Coupole A La Madison)
Butter a cupola-shaped mold and fill it three-quarters full with savarin paste (No. 148); let rise in a mild temperature, and as soon as it reaches the top of the mold push it into a slack oven to bak...
-(3030). Recipes For Dampfnoodles With Cream (Dampfhouilles A La Creme)
Put half a pound of flour into a basin and make a hollow in the center; lay in it a quarter of an ounce of compressed yeast and dissolve it slowly with two gills of warm milk, adding the flour so as t...
-Recipes For Sweet Hot Egg Entremets
(3031). Stuffed Eggs (Oeufs Farcis) Choose seven or eight large, fresh and very white eggs; saw off the top of the shell on the roundest end so as to make an opening three-quarters of an inch wide;...
-(3034). Recipes For Flawn A La Manhattan (Flan A La Manhattan)
Line a flawn ring (No. 3170) with sweet paste (No. 136), leaving the edges rather thick, and let it rest for half an hour in the ice-box, Then cover the paste with buttered paper and fill it up with d...
-(3037). Recipes For Apple Fritters And Montagnard Fritters - Glazed And Unglazed (Beignets De Pommes Et Beignets Montagnard - Glaces Et Non Glaces)
Core some apples with a column or tin tube five-eighths of an inch in diameter; peel them all around, and cut from them slices about a quarter of an inch thick; put to macerate in a little brandy and ...
-Recipes For Fritters (Beignets)
(3036). Alliance Fritters (Beignets Alliance) Cut six medium-sized apples in transversal slices three-eighths of an inch thick; remove the cores with a column tube, cut away the edges with a two in...
-Recipes For Fritters (Beignets). Part 2
(3042). Cherry Fritters - Fresh Or Brandied (Beignets De Cerises Fraiches Ou A L'Eau-De-Vie) Select some large and fine fresh cherries, remove the pits and lay the fruit in a bowl to sprinkle over ...
-Recipes For Fritters (Beignets). Part 3
(3044). Mundane Fritters (Beignets Mondains) Prepare a cream cake paste, the same as for souffle fritters a la Medicis (No. 3047). Cut some bands of paper three inches long by two inches wide, and ...
-(3047). Recipes For Souffled Fritters A La Medicis (Beignets Souffles A La Medicis)
Put a pint of water into a saucepan with two ounces of butter, one ounce of sugar, and a grain of salt; set the saucepan on the fire and at the first boil remove it on one side and mix in quickly half...
-(3050). Recipes For Roman Triumvirate Fritters (Beignets Triumvirat Romain)
This hot dessert is composed of three sorts of fritters: Stuffed greengages, stuffed pears and stuffed pineapple. The shuffed Greengages are made by splitting some very ripe and sound gages through...
-(3051). Recipes For Fruits A La Creole (Fruits A La Creole)
Cut lengthwise in two one large, well-pared pineapple, either fresh or preserved. Divide each half into slices of even length and thickness, not having them too thin, and lay them in a flat dish to co...
-Recipes For Omelet Souffle (Omelette Soufflee)
(3060). Omelet Souffle, Ancient Style (Omelette Soufflee A L'Ancienne) Melt half a pound of good butter and have it clarified. Put into a glazed vessel fourteen egg-yolks and ten (unices of vanilla...
-Recipes For Omelet Souffle (Omelette Soufflee). Continued
(3064). Omelet Souffle With Macaroons (Omelette Soufflee Aux Macarons) Stir in a bowl six egg-yolks with a grain of salt and seven ounces of powdered sugar. The whole should get quite frothy. Pound...
-Recipes For Sweet Omelets
(3056). Small Celestine Omelets (Petites Omelettes Celestine) Make a dozen small omelets, and when done slip them on a baking sheet and cover four of them with cream frangipane (No. 44) and chopped...
-Recipes For Sweet Omelets. Continued
(3068). Omelet Stuffed With Strawberries (Omelette Fourree Aux Fraises) Pick about forty large, ripe and very fresh strawberries; select twenty of the finest ones and cut them in four, then place t...
-Recipes For Pancakes (Crepes)
(3072). Pancakes A La Dejazet (Crepes A La Dejazet) Work nine ounces of flour with a pint of boiling milk in a saucepan until it becomes a smooth paste, then add to it at once four and a half ounce...
-Recipes For Pancakes (Crepes). Continued
(3075). Pancakes Of Peach Marmalade Mace'Doine (Crepes Marmelade De Peches Macedoine) , Have four ounces of sifted flour in a basin with one ounce of sugar, a pinch of salt, two whole eggs, one egg...
-Recipes For Hot Sweet Peaches Entremets
(3080). Peaches A La Colbert (Peches A La Colbert) Plunge twelve fine peaches into boiling water for a few seconds in order to skin them easily, then split, pare and take out the kernels; put the p...
-Recipes For Hot Sweet Pear Entremets
(3085). Pears Ferriere (Poires Ferriere) Peel some pears; hollow them with a vegetable spoon and cook in a light syrup; drain on a sieve and stuff them with powdered macaroons moistened with a litt...
-(3087). Recipes For Apple, Peach or Rhubarb Pie (Tarte Aux Pommes, Aux Peches Ou A La Rhubarbe)
Prepare a tart paste (No. 149). Cut into quarters six or eight very ripe apples or fine, tender peaches; range them in layers in a pie dish, besprinkle with sugar, and dress them in a dome form. Wet t...
-(3088). Recipes For Marrow Frangipane Pie (Tourte Frangipane A La Moelle)
Wet an eight-inch diameter tart plate and cover with a flat made of the parings of puff paste (No. 146) an eighth of an inch thick; moisten the edges with a brush, lay all around a baud of puff paste ...
-(3090). Recipes For Pineapple, Carolina And With Rice With Cream (Ananas Caroline Et Ananas Au Riz A La Creme)
Peel a pineapple neatly; remove the core with a column tube and split it lengthwise in two. Cut one of these halves into very small thin bands, each one being an inch and a quarter long by half an inc...
-Recipes For Puddings (Poudings)
(3092). Pudding A La Benvenuto (Pouding A La Benvenuto) Cook five to six large pancakes and cut them up into inch-wide bands. Butler a dome-shaped cylindrical mold and line it with these bands, one...
-Recipes For Puddings (Poudings). Part 2
(3097). Countess Pudding (Pouding A La Comtesse) Prepare a small biscuit preparation the same as for lady fingers (No. 3377); spread it out on a sheet of buttered paper to the thickness of three-si...
-Recipes For Puddings (Poudings). Part 3
(3100). Humboldt Pudding (Pouding A La Humboldt) Cook five or six large pancakes; cover them on one side with a layer of apricot marmalade (No. 3675) and cut them up into bands each an inch and a q...
-Recipes For Puddings (Poudings). Part 4
(3102). Peach Pudding A La Cleveland (Pouding De Peches A La Cleveland) Cut twenty sound peaches in four pieces; lay them in a vessel, sprinkle over with a handful of powdered sugar and let macerat...
-Recipes For Puddings (Poudings). Part 5
(3104). Plumery Pudding (Pouding A La Plumery) Pound four ounces of raw beef marrow, pass it through a sieve and place it in a vessel; beat it up to a cream, adding five egg-yolks and two whole egg...
-Recipes For Puddings (Poudings). Part 6
(3107). Saxony Pudding - Souffled (Pouding Souffle A La Saxonne) Sift half a pound of flour into a saucepan and dissolve it with half a pint of boiling milk, into which has been infused half a vani...
-Recipes For Puddings (Poudings). Part 7
(3110). Spanish Pudding (Ponding A L'Espagnole) Put four ounces of clarified butter into a saucepan and heat it well, then add to it eight ounces of white bread-crumbs and let it cook until it beco...
-Recipes For Cabinet Pudding (Pouding Cabinet)
(3095). Cabinet Pudding A La Royale (Pouding Cabinet A La Royale) Butter a square, hinged mold and fill it three-quarters full with Savarin paste (No. 148); leave it to rise in a mild temperature a...
-Recipes For Puddings With Almonds (Pouding Aux Amandes)
(3112). Pudding With Almonds - Light (Pouding Leger Aux Amandes) Dissolve ten ounces of fine wheat and rice flour (half of each) in one and a half pints of almond milk (No. 4). Strain this liquid i...
-(3117). Recipes For Savarin With Apricots (Savarin Aux Abricots)
Sift one pound of flour into a warm vessel, make a leaven with a quarter of the flour and half an ounce of yeast dissolved in tepid water; cover it over with a part of the flour and let rise in a mild...
-Recipes For Hot Sweet Souffles
(3119). Souffle Of Chocolate (Souffle An Chocolat) Melt in a saucepan at the oven door, in a little tepid water, four ounces of grated chocolate; remove and pour it into a bowl to smooth nicely; mi...
-Recipes For Hot Sweet Souffles. Continued
(3122). Souffle With Raspberries (Souffle Aux Framboises) Place seven ounces of rather stiff raspberry jelly in a small basin and mix slowly in with it seven ounces of powdered sugar so as to obtai...
-Recipes For Sweet Cold Apple Entremets
(3125). Glazed Apples (Pommes Glacees) Choose a few small, even-sized apples; empty the centers with a column tube five-eighths of an inch in diameter, peel and cook them in slightly sweetened acid...
-Recipes For Sweet Cold Entremets (Entremets De Douceur-Froids)
(3128). Bucket Of Waffles With Cream (Baquet Degaufresa La Creme) Prepare a waffle preparation the same as for the timbale of wafers (No. 3222); spread it in a layer on a waxed baking sheet, having...
-Recipes For Sweet Cold Entremets (Entremets De Douceur-Froids). Continued
(3137). Cream Biscuit - Small (Petits Biscuits A La Creme) Take some oval-shaped lady fingers and as many more shaped round like a bouchee; cover the edges with a thin layer of apricot marmalade (N...
-Recipes For Chestnuts (Marrons)
(3118). Souffle Of Chestnuts With Vanilla (Souffle De Marrons A La Vanille) Skin half a pound of raw chestnuts, then grate them; pound three ounces of almonds with four ounces of powdered vanilla s...
-Recipes For Bavarois
(3131). Chocolate Bavarois (Bavarois Au Chocolat) Make an English cream with a pint of milk, four egg-yolks, four ounces of sugar, and half a vanilla bean, proceeding the same as for No. 3135; as s...
-Recipes For Blanc-Mange (Blanc-Manger)
(3138). Blanc-Mange A La Smolenska (Blanc-Manger A La Smolenska) Soften one ounce of gelatine in cold water and dissolve it in a gill of orange syrup: add to it a pint of filbert milk, made like al...
-Recipes For Charlotte
(3142). Charlotte Bengalian (Charlotte Bengalienne) Cook a flat of Genoese paste ( No. 3239), having it about three-eighths of an inch thick; invert it on a sheet of paper, pare off the upper crust...
-Recipes For Desert Cream (Cremes)
(3148). Cornets Of Orange Cream (Cornets, Oublies, Plaisirs De Creme A L'Orange) Pound eight ounces of shelled and peeled almonds with eight ounces of sugar and four egg-whites to obtain a fine pas...
-Recipes For Desert Cream (Cremes). Continued
(3152). Spanish Cream (Creme A L'Espagnole) Have eight egg-yolks in a vessel and mix in with them eight ounces of sugar; dilute with a quart of boiling milk, thicken on the fire, and remove at once...
-Recipes For Crown (Couronne)
(3156). Crown A La Camper (Couronne A La Camper) Coat a border mold with maraschino jelly (No. 3186); fill it with a preparation the same as for pain of chestnut a la Beotie (No. 3196), and leave...
-Recipes For Custard Or Bain-Marie (Creme Bain-Marie)
(3159). Custard In A Dish (Creme Au Lait Dans Un Plat) Break four whole eggs in a tinned basin; add six ounces of powdered sugar; flavor either with vanilla, lemon or orange peel or else orange flo...
-(3163). Recipes For Snow Eggs or Floating Islands (Oeufs A La Neige)
Prepare an English cream (No. 42) with six egg-yolks, seven ounces of sugar, a quart of milk, lemon peel and a grain of salt; strain it several times, then let get cold. Beat up five or six egg-whites...
-(3165). How To Filter Fruit Juices, To Flavor Syrups With Zest And To Flavor Sugar With Zest Or Vanilla (Pour Filtrer Les Sucs De Fruits, Pour Parfumer Les Sirops Aux Zestes, Pour Parfumer Le Sucre Aux Zestes Et A La Vanille)
How To Filter Fruit Juices Orange and lemon juices are those most frequently filtered, either through a filtering paper and a glass funnel, or through unsized paper, mashed up, washed and converted...
-Recipes For Flamri
(3166). Flamri Of Apples (Flamri Aux Pommes) For this dessert employ ten ounces of sugar, one glassful of water, eight to ten apples and a small tied bunch, of lemon peel. Dissolve the sugar in the...
-Recipes For Flawn (Flan)
(3169). Apple Flawn - Latticed (Flan De Pommes Grille) Prepare a flawn ring the same as for an apricot flawn (No. 3170); till it with well-reduced apple marmalade (No. 3674) flavored with lemon pee...
-(3176). Recipes For Garnishings For Cold Desserts (Garnitures Pour Entremets Froids)
These are composed of compoted fruit, small cakes or frequently of cold croutons made with blanc mange, jelly or fruit pain preparation. These croutons are sometimes plain and sometimes ribboned. To...
-Recipes For Garnishings For Cold Desserts (Garnitures Pour Entremets Froids). Continued
(3189). Marshal Ney (Marechal Ney) Pound four ounces of peeled almonds with four ounces of powdered sugar and enough egg-white to have a fine paste; put this into a vessel and mix in two ounces of ...
-Recipes For Desert Jelly (Gelee)
(3178). Californian Pineapple Jelly (Gelee Aux Ananas Californienne) Pare neatly a ripe, medium-sized pineapple; split it in two lengthwise; remove the core and cut it into thin crosswise slices; a...
-Recipes For Desert Jelly (Gelee). Continued
(3182). Russian Jelly (Gelee A La Russe) Make about a quart of unflavored jelly (No. 106); set it on ice to get thoroughly cold, add to it as much champagne, beating continuously until the preparat...
-(3193). Recipes For Ornaments For Cold Desserts (Ornements D'Entremets Froids)
Uprights are generally used for cylindrical molds; they are made with a wooden base-plate, having a hole bored in the center to insert a column therein; this column must be higher than the mold and of...
-Recipes For Desert "Pains"
(3194). Pain Of Apricots (Pain D'Abricots) Soften two ounces of gelatine in cold water and dissolve it in a gill of almond milk*(No. 4) and a gill of syrup at thirty-two degrees; pass it at once ...
-Recipes For Pies (Tartes)
(3199). Apple Pie (Tarte Aux Pommes) Butter a tin plate and lay on it a flat of short paste (No. 135) an eighth of an inch thick; dampen the edges lightly and lay all around a band of puff paste th...
-Recipes For Desert Puddings
(3205). Boissy Pudding (Pouding Boissyi) Dilute four ounces of corn starch in a bowl with three gills of cold milk; on this pour a quart of boiling milk sweetened with six ounces of sugar; turn the...
-Recipes For Desert Puddings. Continued
(3209). Ministerial Pudding (Pouding Ministeriel) Wash in hot water one pound of cherries (demi-sucre) and lay them to marinate for one hour in a light syrup well flavored with kirsch. Make a bavar...
-Recipes For Rice Deserts
(3213). Rice Mirabeau (Riz A La Mirabeau) Boil three-quarters of a pound of rice in water acidulated with the juice of a few lemons, keeping the grains whole, then drain and macerate in a maraschin...
-(3217). Recipes For Sauces For Cold Entremets (Sauces Pour Entremets Froids)
The sauces for cold desserts are cold English cream (No. 42), flavored with vanilla, lemon or orange peel or with liquor. Sweetened whipped cream also flavored with vanilla, liquors or fresh fruit jui...
-(3221). Recipes For Massillon Timbales (Timbales A La Massillon)
With some icing sugar, applied with a brush, coat over the inside of a charlotte mold, having it wider than its height; line it with marchpane paste (No. 139), not too thin, then dry this for a few ho...
-Recipes For Waffles (Gaufres)
(3222). Timbale Of Waffles (Timbale De Gaufres) Pound ten ounces of shelled and skinned almonds with one pound of sugar and sufficient egg-white to form it into a fine soft paste. Put this into a v...
-Recipes For Waffles (Gaufres). Continued
(3284). Waffles (Gaufres) Put half a pound of butter into a vessel with four ounces of sugar and a pinch of salt; beat well with a wooden spoon to obtain a creamy mass, then break in eight whole eg...
-Recipes For Biscuits
(3228). Biscuit A La Hernani (Biscuit A La Hernani) Bake a Savoy biscuit in a dome-formed mold eight inches in diameter by four inches high. Turn it out and let stand till cold, then put it back ag...
-Recipes For Biscuits. Continued
(3231). Savoy Biscuit (Biscuit De Savoie) Grease a high biscuit mold with melted prepared veal kidney suet; drain off any surplus fat by reversing the mold, then glaze with sugar icing and fecula. ...
-(3237). Recipes For Fluery Cake (Gateau Fleury)
Make a biscuit preparation with a pound of sugar, having two ounces of it flavored with vanilla (No. 3165), eight ounces of flour and four ounces of fecula sifted together; three-quarters of a pound o...
-(3238). Recipes For Fruit Cake (Gateau Anx Fruits)
Proportions One pound and a half of butter, a pound and a half of sugar, a pound and a half of flour, twenty eggs, four pounds of seeded Malaga raisins, four pounds of Smyrna raisins, four pounds o...
-(3245). Recipes For Mandarin Cake (Gateau Mandarin)
Fasten on a dish a wooden bottom about an inch thick and cover it with white paper. Heat a medium-sized biscuit mold, grease it over with melted veal kidney suet mixed with melted butter, and turn it ...
-(3247). Recipes For Milfoil Cake, Pompadour (Gateau Mille-Feuilles, Pompadour)
Prepare some rounds of puff paste (No. 146) the same way and size as the milfoil with preserves (No 3248); cover each of these with vanilla-flavored English cream (No. 42), dredging the top with a sal...
-(3255). Recipes For Punch Cake, Punch Biscuit, Imitation Of Boar's Head, A Book Or A Ham (Gateau Punch, Punch Biscuit, Imitation De Hure De Sauglier, D'Un Livre Ou D'Un Jambon)
Put eight ounces of fine white apple marmalade (No. 3674) and eight ounces of sugar in a copper pan; stand this on the tire and cook for a few moments to reduce 'he marmalade, then remove and add a qu...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets)
(3225). Almond Cake (Gateau D'Amandes) From some parings of puff paste roll out a round flat twelve inches in diameter and three-sixteenths of an inch in thickness; lay it on a slightly dampe...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 2
(3232). Breton Cake (Gateau Breton) Set in a basin one pound and a quarter of sugar, eighteen eggs and a small pinch of salt; beat continuously for twenty-five to thirty minutes so as to have it ve...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 3
(3236). Compiegne Cake (Gateau Compiegne) Dilute three-quarters of an ounce of compressed yeast in a vessel with one gill of warm milk: strain, return it to the vessel and incorporate five ounces o...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 4
(3241). Hazel-Nut Cake (Gateau Aux Noisettes) Prepare a fine paste with two eggs, four ounces of almonds and four ounces of hazel-nuts, both well pounded. Put into a basin a pound and a quarter of ...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 5
(3244). Lady Cake (Gateau Des Dames) Put fourteen ounces of butter and twenty ounces of sugar in a metal bowl and work together with the hands for fifteen or twenty minutes to have it quite frothy,...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 6
(3250). Neapolitan Cake (Gateau Napolitain) Crush one pound and ten ounces of almonds with a pound and a quarter of sugar; reduce to a fine powder; pass this through a sieve. Sift on the table two ...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 7
(3252). Pineapple Cake (Gateau Ananas) Prepare a Savoy biscuit composition in the following proportions: One pound of sugar, fourteen yolks, two whole eggs, three-quarters of a pound of fecula and ...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 8
(3254). Pound Cake (Pound Cake) Put twelve eggs and four ounces of sugar in a basin and whip until they become quite light, warming them slightly over the fire. In a large metal vessel lay one poun...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 9
(3259). Savarin A La Valence (Savarin A La Valence) Butter a medium-sized Savarin mold, dredge the bottom with cut-up almonds and fill it half full with Savarin paste (No. 148) into which has been ...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 10
(3262). Strawberry Short Cake (Gateau Aux Praises) Place in a basin six ounces of butter with ten ounces of sugar; beat both well together until a creamy preparation is obtained, then add three egg...
-Recipes For Large Cakes For Entremets (Gros Gateaux Pour Entremets). Part 11
(3265). Valentine Cake With Rum (Gateau Valentin Au Rhum) Crush one pound of almonds with one pound of sugar and three eggs; make it into a very fine paste; put it into a basin and dilute gradually...
-(3278). Recipes For Grissinis With Butter (Grissinis Au Beurre)
Make a hollow in the center of a pound of flour sifted on the table and in it lay half an ounce of yeast; dilute with a gill of warm water, working in slowly a little flour in order to have a soft pas...
-(3281). Recipes For Polish Blinis (Blinis A La Polonaise)
Sift into a pan half a pound of wheat flour, a quarter of a pound of rye flour and half a pound of rice flour; make a hollow in the center. Dissolve three-quarters of an ounce of yeast with half a pin...
-(3270). Recipes For English Buns And Hot Cross Buns (Buns Anglaises Et Cross Buns Chaudes)
Buns Sift a pound of flour on the table and with a fourth part of it prepare a soft leaven by forming a hollow or hole in the center and pouring in three-quarters of an ounce of yeast dis-solved in...
-(3271). Recipes For Buckwheat Cakes With Baking Powder (Galettes De Sarrasin A La Levure En Poudre)
This paste should be made just when ready to use, in the same proportions and in the same manner as the buckwheat cakes with yeast (No. 3272), only suppressing the yeast. When ready divide it into two...
-Recipes For Breakfast Cakes (Gateaux De Dejeuner)
(3268). Flutes Of Brioche (Flutes En Brioche) Take some brioche paste (No. 130) hardened on ice; divide it into two-ounce pieces and roll each of these into a string on the table, having them six t...
-Recipes For Breakfast Cakes (Gateaux De Dejeuner). Continued
(3276). Wheat Cakes (Galettes Au Froment) Mix in a bowl eight ounces of sifted flour, two ounces of sugar, two ounces of butter, a little salt, four eggs and two gills of milk; stir all well togeth...
-Recipes For Darioles
(3299). Darioles Duchess (Darioles A La Duchesse) Have in a vessel one ounce of flour, two whole eggs, six yolks and four ounces of sugar, diluting with one pint of cream; pass the whole through a ...
-Recipes For Eclairs
(3303). Eclairs, Coffee And Chocolate Cream (Eclairs Au Cafe Ou Au Chocolat) Put into a saucepan one pint of water, a pint of milk, half a pound of butter, two ounces of sugar and some salt; place ...
-(3314). Recipes For Madeleines And Genoese Madeleines (Madeleines Et Madeleines Genoises)
Place in a vessel nine ounces of sugar, nine ounces of warm melted butter, seven ounces of flour, five whole eggs, four yolks, two spoonfuls of brandy, a grain of salt and some sugar flavored with lem...
-(3307). Recipes For Genoese Cake - Light (Genoise Legere)
Put twelve whole eggs and eight yolks into a basin with one pound of sugar, a part of it being flavored with vanilla (No. 179); beat together vigorously for twenty minutes on a slow fire, barely heati...
-Recipes For Cream Cakes (Choux A La Creme)
(3294). Cream Cakes Iced With Chocolate, Vanilla Or Coffee (Choux A La Creme Glaces Au Chocolat, A La Vanille Ou Au Cafe) On a lightly buttered baking sheet lay some small round cream cakes made of...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets)
Cakes ten to a pound. (3286). Apple Cake (Gateau Aux Pommes) Prepare A Frolle Paste (No 136); keep it in a cool place on ice for twenty minutes. Cut about fifteen good apples in four, peel, shre...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets). Part 2
(3291). Boats, Printanier (Bateaux Printaniers) Lino a dozen boat-shaped tartlet molds with fine foundation paste (No. 135); cook them white, unmold and leave till cold, then cover the insides with...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets). Part 3
(3298). Crescents With Preserves (Croissants Aux Confitures) In order to make these crescents it is necessary to have two cutters: a round channeled pastry cutter (Fig 16) and a smooth unchanneled ...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets). Part 4
(3306). Galettes Puffed And Hale Puffed (Galettes Feuilletees Et Demi-Feuilletees) Arrange a pound of flour in a circle on a table; in the center put a pinch of salt, two ounces of butter, and suff...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets). Part 5
(3312). Rolled Jelly Biscuit (Biscuit Roule A La Gelee) To make this cake use lady finger preparation (No. 3377), adding a little melted butter; as soon as this is mixed in pour the whole on a pape...
-Recipes For Small Cakes For Entremets (Petits Gateaux D'Entremets). Part 6
(3319). Nougat Of Apricots (Nougat D'Abricots) Make a band of brioche paste (No. 130) an eighth of an inch thick and three inches wide; raise up the edges to form a border, fill this entirely with ...
-Recipes For Tartlets (Tartelettes)
(3326). Almondine Tartlets (Tartelettes Amandines) Have some tart paste (No. 149) and with it line some tartlet molds; prick the paste and cover the bottoms with apricot marmalade (No. 3675). Cut u...
-Recipes For Tartlets (Tartelettes). Continued
(3330). Columbia Tartlets (Tartelettes A La Columbia) Pound four ounces of almonds with five ounces of sugar, afterward adding a gill and a quarter of milk; grind the whole to obtain a fine paste, ...
-Recipes For Tea Cakes (Gateaux Pour Le The)
Forty to the Pound. (3339). Basel Leckerlets (Leckerlets De Bale) Pour four pounds of honey into a saucepan and stand it on the range; as soon as it rises remove and leave the honey to cool. Arr...
-Recipes For Tea Cakes (Gateaux Pour Le The). Part 2
(3344). Croquets (Croquets) Put one pound of flour on the table, make a hollow in the center and into it lay half a pound of butter, half a pound of sugar, half a pound of chopped almonds, the grat...
-Recipes For Tea Cakes (Gateaux Pour Le The). Part 3
(3348). Jumbles (Jumbles) Work to a cream one pound of butter with one pound of sugar, add a little grated nutmeg and five eggs, one at a time, then a pound and a quarter of flour. Place this prepa...
-Recipes For Tea Cakes (Gateaux Pour Le The). Part 4
(3353). Palais De Dames With Vanilla (Palais De Dames Vanilles) Work four ounces of butter to a cream in a vessel: add to it four ounces of sugar partly flavored with vanilla (No. 3165), then three...
-Recipes For Fancy Cakes (Petits Pours)
Sixty to the Pound. (3364). Africans (Africains) Make a small lady finger preparation (No. 3377); pour it in a linen bag furnished with a quarter of an inch socket, and lay the cakes on paper in...
-Recipes For Fancy Cakes (Petits Pours). Part 2
(3369). Biscuits With Almonds - Iced (Biscuits Glacis Aux Amandes) Put a pound of sugar in a basin with eight eggs; beat until it is frothy, then add six ounces of almonds thoroughly pounded with t...
-Recipes For Fancy Cakes (Petits Pours). Part 3
(3373). Filbert Cakes With Rum - Small (Petits Gateaux D'Avelines Au Rhum) Roast half a pound of filberts; clean them well by removing their outer reddish skins, then pound with three-quarters of a...
-Recipes For Fancy Cakes (Petits Pours). Part 4
(3378). Lemon Crowns (Couronnes Au Citron) Prepare a very fine paste with ten ounces of almonds, three-quarters of a pound of sugar, a part of it flavored with lemon (No. 3165) and five egg-whites;...
-Recipes For Fancy Cakes (Petits Pours). Part 5
(3396). Pistachio Tourons (Tourons Aux Pistaches) Obtain a fine firm paste with half a pound of pounded almonds, three-quarters of a pound of sugar and three or four egg-whites. Roll it out to a qu...
-Recipes For Fancy Cakes (Petits Pours). Part 6
(3401). Vanilla Sticks (Batons A La Vanille) Beat one pound of almonds with two pounds and three-quarters of icing sugar and a quarter of a pound of vanilla sugar (No. 3165), adding seven beaten eg...
-(3385). Recipes For Fancy Macaroons (Macarons Fantaisie)
These macaroons are made with ordinary macaroon paste, the proportions being one pound of almonds, two pounds of sugar and twelve to fourteen egg-whites, preparing the paste in the manner described in...
-(3379). Recipes For Macaroons (Macarons)
Shell and skin one pound of almonds; pound them with two pounds of sugar, having part of it flavored with vanilla (No. 3165) and ten egg-whites; make a smooth but not too fine paste; lay it in a vesse...
-Recipes For Marchpanes (Massepains)
(3391). Demidoff Marchpanes (Massepains Demidoff) Chop one pound of almonds finely and pass through a fine sieve; also three ounces of candied orange peel. Beat one pound of sugar with ten or eleve...
-(3406). Recipes For Necessary Utensils For Bread Making (Ustensiles Necessaires A La Fabrication Du Pain)
The utensils needed for bread making are few, and generally of a simple kind. A range for cooking the potatoes for the ferment and heating the water. An enameled cast-iron pot to cook the potatoes. Tw...
-(3407). How To Make Bread (La Fabrication Du Pain)
Bread making is divided into the following operations: The preparation of the stock yeast, the yeast, the ferment, the leaven, the dough, the molding and the baking. (3408). Stock Yeast (Fond De Le...
-Recipes For Bakery (Boulangerie)
(3413). Bread With Butter, Varsovian (Pain Au Beurre A La Varsovienne) Make a small leaven with four ounces of flour, half an ounce of yeast and sufficient warm milk to form it into a softish paste...
-(3415). Recipes For Crowns (Couronnes)
For twelve crowns: Take thirty-six pounds of dough; divide it into twelve parts of three pounds each, and mold all the pieces into separate balls; flatten them to a third of their thickness. Lay these...
-(3416). Recipes For Jockos - French Loaves (Jockos)
Lay on the table a part of the dough from the trough; divide it up into pound and a half pieces each and mold them into balls as soon as they are weighed; flatten them down to a third of their thickne...
-(3417). Recipes For Loaves In Boxes And Pans Of Two, Seven And Twelve Pounds Each (Pains En Boites Et En Plaques De Deux, Sept Et Douze Livres Chaque)
For sixteen pan loaves, two pounds each, lay on the table thirty-two pounds of dough; cut it into sixteen pieces of two pounds each, and mold them into balls; flatten and range them in lightly floured...
-(3419). Recipes For Finger Rolls (Flutes Longues)
Sift two pounds of flour on the table, divide it into four parts and in one of the quarters form a hollow; set into it an ounce and a half of yeast, diluting with a gill and a half of lukewarm water; ...
-(3420). Recipes For Flutes And Split Rolls (Flutes Et Petits Pains Fendus)
Flutes and split rolls are made with a dough slightly stiffer than for the jockos: generally both of these kind of rolls are molded at the same time. Prepare a bread dough as explained before, working...
-(3421). Recipes For Sweet Rolls, Crescents And Muffins (Petits Pains Au Lait Et Au Beurre, Croissants, Muffins)
How To Prepare The Bough Sift eight pounds of flour into a large wooden bowl; make a hollow in the center and lay in it three ounces of yeast; diluting with three pints of barely lukewarm water, ma...
-(3423). Recipes For Rye Bread, Boston Brown Bread And Graham Bread (Pain De Seigle, Pain Brun De Boston Et Pain De Graham)
The dough for rye bread is made exactly as for ordinary bread (see the article on bread dough), the only difference being that half rye and half wheat flour are used; a few caraway seeds may be added ...
-Recipes For Ices (Glaces)
(3424). Ices (Glaces) Preliminary Remarks We call ice (in general) a solid body, formed naturally or artificially from a fluid substance, such as water, oil, etc.. frozen to a certain degr...
-Recipes For Ices (Glaces). Continued
(3425). Compositions Frozen By Machine (Compositions Glacees A La Machine) Have a machine of basin or pear shape. The basin-shaped machine should be fifteen inches in diameter by fifteen inches in ...
-Recipes For How To Make Ices (Glaces)
(3427). How To Freeze By Hand In A Long Covered Freezer (Maniere De Glacer A La Main Dans Une Sorbetiere Longue Et Couverte) Procure a tin freezer with a tinned copper bottom, in preference to all ...
-(3431). How To Mold, Freeze And Unmold Small Ices And Large Ones Representing Figures, Etc. (Manure De Mouler, Frapper Et Demouler Les Petites Glaces Et Les Grosses Pieces Representant Des Sujets)
To mold ices representing any object or subject whatsoever calls for the greatest amount of care, otherwise a defective result will ensue. When small ices or half ices are required for molding, such a...
-(3432). How To Pack Sorbetieres Or Freezers In Ice (Pour Sangler Les Sorbetieres)
Salt and saltpetre are the active agents used for freezing. The quantity employed is one pound of salt for four pounds of ice, this being a proportionately active mixture for freezing the very richest...
-(3433). Recipes For For Freezing Water Bottles (Pour Frapper Les Carafes)
Water bottles are easily frozen, only be careful to follow closely the ensuing instructions. If a handsome looking bottle is required, it must be of a spherical shape, slightly longer than its width a...
-(3434). Recipes For Plain Water Socles, Colored (Socles D'Eau Naturelle, Coloree)
Procure a box sufficiently wide and deep to contain all the molds needed for making the socles and sherbets; into it put a mixture of salt and ice equivalent to the quantity used for packing freezers;...
-(3435). Recipes For Iced Biscuits, Diplomate And How To Make Biscuit Cases (Biscuits Glaces A La Diplomate Et Maniere De Faire Les Boites A Biscuits)
To make these biscuits use a vanilla biscuit preparation (No. 34381. or else vanilla icecream (No. 3458.) beaten in a metal bowl with as much whipped cream mixed with it. Out candied fruits into three...
-Recipes For Iced Biscuits, Diplomate And How To Make Biscuit Cases (Biscuits Glaces A La Diplomate Et Maniere De Faire Les Boites A Biscuits). Continued
(3436). Excelsior Biscuit (Biscuit Excelsior) Have ready a vanilla biscuit preparation (No. 3438), line a large biscuit case, the size being explained in the vanilla biscuit recipes; fill it half f...
-Recipes For Ice Bombs
(3439). Bomb A La Constantine (Bombe A La Constantine) Take a special hinged mold, the same as for Fig. 627; it must have a hollow on the top. into which place a double mold filled with cotton and ...
-Recipes For Ice Bombs. Continued
(3442). Roman Bomb (Bombe A La Romaine) Add twelve ounces of sugar to one quart of cream; strain it through a sieve, freeze and work it briskly, adding gradually two gills of rum stirred with two o...
-Recipes For Ice Cream (Creme)
(3445). Ice Cream A La Cialdini (Creme A La Cialdini) Put ten egg-yolks and eight ounces of sugar in a tinned copper basin; beat up well and add a pint of boiling milk into which has been infused, ...
-Recipes For Ice Cream (Creme). Part 2
(3449). Chocolate And Cocoa Ice Cream (Creme Au Chocolat Et Au Cacao) Dissolve in a very slack oven four ounces of unsweetened chocolate in two gills of hot water. Beat twelve egg-yolks in a tinned...
-Recipes For Ice Cream (Creme). Part 3
(3452). Nougat Ice Cream; Nougat Neapolitan Cream (Creme Nougat; Creme Nougat A La Napolitaine) Set half a pound of powdered sugar in a tinned copper pan with the juice of one lemon: place it on a ...
-Recipes For Ice Cream (Creme). Part 4
(3456). Rice Ice Cream, Paradise (Creme De Riz, Paradis) Wash and blanch twelve ounces of Carolina rice; drain. Take four ounces of it and cook it thoroughly in four quarts of milk; strain through ...
-Recipes For Ice Cream (Creme). Part 5
(3460). White Coffee Ice Cream (Creme Au Cafe Blanc) Roast very slowly, either in a roaster or in a frying pan, half a pound of good coffee beans, not having them too dark. Boil a pint of milk and ...
-Recipes For Ice Cream (Creme). Part 6
(3463). Ice Cream With Eggs And Black Coffee, Without Eggs, Light With Black Coffee (Creme Aux Oeufs Et Au Cafe' Noir, Creme Sans Oeufs Legere Au Cafe Noir) With Eggs And Black Coffee Prepare ha...
-Recipes For Ice Cream (Creme). Part 7
(3558). Leona Ice Cream (Glace Leona) First prepare some natural ice glasses the shape of Fig. 690. (For preparing these glasses see No. 3434.) When they are all ready put them into a freezing box ...
-(3580). Recipes For Algerian Timbales (Timbales A L'Algerienne)
Lay in a vessel twelve ounces of sugar, six ounces of sifted flour and six ounces of finely ground almonds and two egg-whites; mix thoroughly, then incorporate ten partly beaten egg-whites; this paste...
-(3703). Recipes For Arabian Racahout (Racahout Des Arabes)
Put a pint of milk into either a silver or tin saucepan. Place in a bowl two level spoonfuls of racahout, then four or five spoonfuls of cold milk; dissolve the racahout and pour it into the boiling m...
-(3581). Recipes For Chateaubriand Timbale (Timbale Chateaubriand)
Pound finely half a pound of almonds and mix in four ounces of butter, the chopped peel of a lemon, six ounces of sifted flour, salt and three eggs; make a firm, but not too hard paste and leave it se...
-(3585). Recipes For Tutti-Frutti Biscuits (Biscuits Tutti-Frutti)
Prepare a lady finger paste (No. 3377). adding a little butter; spread it in thin eighth of an inch layers on sheets of paper and bake in a brisk oven; after it has been removed punch out round pieces...
-(3458). Recipes For Vanilla Ice Creams - Italian Meringue (Cremes Vanille-Meringue Italienne)
Vanilla (No. 1). - Boil two quarts of milk; remove and add a large vanilla bean split in two through its length; cover the saucepan and leave infuse for fifteen minutes. Beat twelve raw yolks in a ves...
-(3466). Recipes For Ice Cream Without Cooking (Glaces Sans Cuisson)
Vanilla Mix well together one quart of good cream, half a pound of sugar and half a stick of vanilla infused in a little milk; when the sugar has melted pass the whole through a fine silver wired s...
-Recipes For Fiori Di Latte
(3467). Fiori Di Latte A La Bellini (Fiori Di Latte A La Bellini) The fiori di latte is a light preparation composed of Italian meringue with hot syrup cooked to thirty-five degrees; add flavorings...
-(3475). Recipes For Italian Mousse (Mousse A L'Italienne)
This mousse will require three separate preparations: One of strawberry, one of vanilla and one of pistachios; mold it in a two-quart high-dome mold (Fig. 629). Incrust the mold in salted ice, cover a...
-Recipes For Mousse
(3471). Mousse A La Semiramis (Mousse A La Semiramis) Lay a quart of well-whipped cream on a sieve to have it drain well. Pound four ounces of freshly shelled sweet almonds with half an ounce of co...
-(3478). Recipes For Parfait With Nougat And With Almonds (Parfait Au Nougat Et Aux Amandes)
Boil four gills of syrup to twenty degrees with half a vanilla bean; pour this slowly over ten egg-yolks beaten in a vessel, after removing the vanilla; whip the preparation well over the fire until i...
-(3479). Recipes For Excellent With Coffee And Parfait With Coffee (Excellent Au Cafe Et Parfait Au Cafe)
Excellent With Coffee Boil three pints of cream, mix in three-quarters of a pound of good freshly roasted coffee, not having it too dark; leave infuse for half an hour, being careful to keep the sa...
-Recipes For Plombieres
(3480). Plombiere A La Montesquieu (Plombiere A La Montesquieu) Cook half a pound of rice in plenty of water with the juice of four lemons; drain and place it in a vessel to cover with a hot thirty...
-Recipes For Plombieres. Continued
(3482). Plombiere A La Rochambeau (Plombiere A La Rochambeau) Pound half a pound of peeled almonds, but a few at a time, soaked for several hours in cold water, adding a little water at frequent in...
-Recipes For Frozen Puddings (Pouding)
(3487). Banana Pudding (Pouding Aux Bananes) The composition for this is one pint of banana pulp, one pint of thirty-five degree syrup and a gill of lemon juice; bring this to twenty-two degrees te...
-Recipes For Frozen Puddings (Pouding). Part 2
(3491). Diplomat Pudding (Pouding A La Diplomate) Prepare a salpicon of candied fruits cut in quarter-inch squares, selecting pineapple, cherries, almonds, apricots, orange peel and Smyrna raisins;...
-Recipes For Frozen Puddings (Pouding). Part 3
(3494). Imperial Rice Pudding (Pouding De Riz A L'Imperiale) Coat a two-quart pudding mold with almond ice cream (No. 3461). Have some vanilla ice cream (No. 3458) and mix into it half as much well...
-Recipes For Frozen Puddings (Pouding). Part 4
(3498). Serano Pudding (Pouding A La Serano) Boil one quart of raspberry pulp, one pound of syrup at thirty-two degrees, one gill of lemon juice and vanilla, bringing the whole to a twenty-two degr...
-(3501). Recipes For Punch And Sherbet (Punch Et Sorbet)
Punch or sherbet is served between the last entree and the roast. Either one should be placed on the bill of fare without a separate heading, merely reading: Sherbet or punch, a la------. The diffe...
-Recipes For Punch And Sherbet (Punch Et Sorbet). Part 2
(3505). Coffee Punch; Granite Punch With Coffee (Punch Au Cafe; Punch Granit Au Cafe) For ten persons put one quart of vanilla ice cream into a freezer and mix in with it three Italian meringue egg...
-Recipes For Punch And Sherbet (Punch Et Sorbet). Part 3
(3510). Cordial Punch - Iced (Punch Glace Aux Liqueurs) Pour eight gills of cold twenty-eight degree syrup into a glazed vessel; mix with it a quarter of a vanilla bean, a few bits of lemon peel, a...
-Recipes For Punch And Sherbet (Punch Et Sorbet). Part 4
(3515). Roman Punch (Punch A La Romaine) This is made with one quart of lemon water ice (No. 3604) well worked in a freezer packed in ice; add to it a little citron peel or extract; the composition...
-Recipes For Sherbets (Sorbet)
(3521). American Sherbet (Sorbet A L'Amencaine) Prepare some glasses of ice, using molds as shown herewith (Fig. 653), they being made in two pieces which, when unmolded, are joined together. Fill ...
-Recipes For Sherbets (Sorbet). Continued
(3525). Paradise Sherbet (Sorbet Paradis) Prepare an orange water ice (No. 3605), into which incorporate a little carmine, kirsch and orange flower water. This is dressed in a nest with a small bir...
-(3531). Recipes For Sabayon A La Canetti (Sabayon A La Canetti)
Break twelve raw egg-yolks in a deep saucepan with five ounces of sugar; whip the yolks and sugar together with a wooden beater or small wire whisk, rotating either one or the other between both hands...
-Recipes For Frozen Souffles
(3533). Alcazar Souffles - Iced (Souffles Glaces A L'Alcazar) Fill some paper cases with the following: Pour some vanilla ice cream (No. 3458) into a metal vessel; lay it on salted ice, stirring we...
-(3536). Recipes For Spongade A La Medicis (Spongade A La Medicis)
Cut up finely the peel of a citron and an orange; have also some pistachios and cherries divided in four, and pour kirsch over. Take four gills of cold syrup at thirty-five degrees, the juice of five ...
-(3549). Recipes For Dice, Dominoes And Card-like Looking Dishes (Des, Dominos Et Cartes)
Dice Fill some cube-shaped tin molds two inches in diameter with hazel-nut ice cream (No. 3464); in the center lay some macaroons soaked in maraschino; pack in salted ice, freeze and unmold half an...
-Recipes For Frozen Macedoine
(3559). Macedoine Croquettes (Croquettes Macedoine) Mold in tins the size and shape of a medium croquette some burnt almond cream (No. 3455), ranging exactly in the center some biscuits soaked in m...
-(3566). Recipes For Montelimar With Hazel-Nut Cream (Montelimar A La Creme Aux Noisettes)
Hazel-Nut Cream Roast a quarter of a pound of hazel-nuts; carefully remove their outer skins and pound with two gills of cream. Put in a tinned basin twelve egg-whites and ten ounces of sugar; stir...
-(3567). Recipes For Muffs A La Dejazet, Venus Cream (Manchons A La Dejazet, Creme Venus)
Prepare the muffs according to the following description: Sift through a sieve one-quarter of a pound of sugar, place it in a vessel with four whole eggs, a quarter of a pound of flour and a little po...
-Recipes For Orange Deserts
(3570). Basket Filled With Oranges (Panier Garni D'Oranges) The basket is of wicker furnished with an inside case; one of the handles must be trimmed with a ribbon. Fill the inside case with Andalu...
-Recipes For Frozen Deserts
(3538). Alaska, Florida (Alaska, Florida) Prepare a very fine vanilla-flavored Savoy biscuit paste (No. 3231). Butter some plain molds two and three-quarters inches in diameter by one and a half in...
-Recipes For Frozen Deserts. Part 2
(3541). Bananas In Surprise (Bananes En Surprise) The proportions for eight large bananas is one quart of cream, the pulp of four bananas and one pound of sugar; press through a fine sieve and free...
-Recipes For Frozen Deserts. Part 3
(3545). Ceylon With Coffee (Ceylan Au Cafe) Put ten egg-yolks in a tinned basin; whip in three gills of very strong coffee and bring the preparation to twenty-two degrees with a syrup gauge; set th...
-Recipes For Frozen Deserts. Part 4
(3551). Esmeralda Ice Cream (Glace A L'Esmeralda) Mix one pint of strawberry pulp, three pints of cream, three quarters of a one pound of sugar; strain through a fine sieve, freeze and stir in as m...
-Recipes For Frozen Deserts. Part 5
(3555). Jardiniere Outlets (Cotelettes Jardiniere) Blanch half a pound of rice, refresh and return it to the saucepan with a pint and a half of boiling cream, half a pound of sugar and the peel of ...
-Recipes For Frozen Deserts. Part 6
(3563). Marvelous (Merveilleuse) Break six egg-yolks in a tinned basin with twelve ounces of sugar, a quart of boiling milk, and half a pound of freshly roasted, coarsely ground coffee; set the bas...
-Recipes For Frozen Deserts. Part 7
(3577). Rice A La Ristori (Riz A La Ristori) Coat a dome-shaped mold with vanilla ice cream (No. 3458), range on the bottom a layer of crushed candied chestnuts, over these a bed of chocolate mouss...
-Recipes For Frozen Deserts. Part 8
(3583). Toronchino Procope (Toronchino Procope) Put ten raw egg-yolks into a tin basin containing three-quarters of a pound of sugar, and half a pound of burnt almonds crushed with about a gill of ...
-(3591). Recipes For Cantaloup In Surprise And Cantaloup Molded (Cantaloup En Surprise Et Cantaloup Moule)
In Surprise Take a handsome, fresh and very ripe cantaloup melon, make an opening on the top two and a half inches below the stalk, and on the bias, directing the tip of the knife toward the center...
-Recipes For Large Pieces (Large Dishes)
(3590). Bacchus (Bacchus) Bacchus represents wine and is the companion piece to the well, representing water. Molds can be purchased already made for these ices. Bacchus' barrel is of chocolate ice...
-Recipes For Large Pieces (Large Dishes). Part 2
(3594). Hen With Chicks; Nest With Eggs (Poule Avec Poussins; Nid Garni D'Oeufs) Prepare a sponge cake stand (No. 3260; or one of wood or office paste (No. 143), eleven and a quarter inches long by...
-Recipes For Large Pieces (Large Dishes). Part 3
(3598). The Helmet (Le Casque) The helmet shown in Fig. 724, is made in a two-quart tin mold filled with a pudding. When unmolded decorate it with halved pistachios and cover these with a thin laye...
-(3601). Recipes For Water Ices - How To Prepare And Finish Them (Glaces A L'Eau-Maniere De Les Preparer Et De Les Finir)
The base of all water ices is the pulp or juice of fruits, with sugar syrup prepared beforehand at thirty-two degrees, or else substitute a pound and a half of sugar for each quart of water. The syrup...
-Recipes For Water Ices - How To Prepare And Finish Them (Glaces A L'Eau-Maniere De Les Preparer Et De Les Finir). Continued
(3603). Guanabana, Melon, Medlar, Pear Or Plum Water Ice (Glace A L'Eau A La Guanabane, Au Melon, Aux Nefles, Poires Ou Prunes) Select fruits that are ripe, having them in preference a little too h...
-(3609). Recipes For Iced Coffee (Cafe Glace)
Black Coffee Iced coffee, as it is called in New York, is simply black coffee cooled in a china freezer, having lightly salted ice placed around. Mixed Coffee Mixed coffee is prepared the sam...
-Recipes For Iced Drinks
(3610). Gramolates Or Granite With Orange (Gramolates Ou Granit A L'Orange) Put in a vessel one quart of fifteen-degree syrup, the juice and peels of three oranges; cover over and leave infuse for ...
-Recipes For Confectionery (Confiserie). Center Pieces
(3614). Center Pieces - Pyramids (Pieces Motees) Table ornaments called pyramids are used for replacing the cold pieces in the third service for French dinners. They are placed on the table at the ...
-Recipes For Confectionery (Confiserie). Center Pieces. Part 2
(3615). Center Pieces; Explanation Of Various Figures (Pieces Montees; Explication Des Differents Sujets) These figures as far as the letter I can be used for all pyramids, either of cooked, poured...
-Recipes For Confectionery (Confiserie). Center Pieces. Part 3
(3617). How To Keep Subjects Or Pieces (Pour Conserver Les Sujets Ou Pieces Montees) Pyramids made of spun sugar or nougat can be kept in a perfect state of preservation by standing them under a pl...
-(3618). Recipes For Flowers Of Pulled Sugar (Fleurs En Sucre Tire)
Among the various objects that can be made of pulled sugar must be mentioned flowers and all kinds of leaves, which with a little taste and skill can be beautifully imitated, and if this branch of dec...
-(3622). Recipes For Parisian, White And Pistachio Nougat (Nougat Parisien, Blanc Et Aux Pistaches)
Parisian This nougat is made of hulled almonds split lengthwise and dried in a hot closet. After dipping them in melted cooked sugar apply them in a large biscuit mold slightly oiled, the flat side...
-(3624). Recipes For Gum Paste (Pastillage)
This is the manner of preparing gum paste used for various purposes: Have half a pound of very white Turkey gum tragacanth either in a glass vessel or a glazed one: wet the gum just sufficiently to ha...
-Recipes For Confectionery (Confiserie)
(3619). Materials For Making Easy Pieces (Matieres Pour Faire Les Pieces Faciles) Macaroons, candied fruits, small cakes, bonbons, meringues or marchpanes fastened together and applied on conical-s...
-Recipes For Confectionery Chariots
(3633). Chariot Of Doves (Le Chariot Des Colombes) The body of the chariot is made and molded of white nougat (No. 3622) in a plaster mold, divided in two, well garnished with shellac and oiled; th...
-(3630). Recipes For Basket With Cherries (Panier De Cerises)
To begin this basket first have an oval board ten and a half inches long by six inches wide; all around this oval bore holes a quarter of an inch in diameter and one inch apart from each other. Cut as...
-(3632). Recipes For Chariot Filled With Lady Apples (Chariot Garni De Pommes D'Api)
To make the chariot the wheels must first be constructed. The hoops of the wheels are made with thick bands of nougat (No. 362l). three-quarters of an inch broad; bend these around a cylindrical mold ...
-Recipes For Confectionery Baskets
(3628). Baskets Filled With Candied Fruits, Or Ice Cream Fruits (Corbeilles Garnies De Fruits, Ou De Fruits En Glace) Take some ordinary nougat (No. 3621) and roll it out to a quarter of au inch in...
-(3637). Recipes For Vases Of Pulled And Drawn Sugar (Vases En Sucre File Et Tire)
All pieces that are made of pulled and spun sugar are exceedingly useful for many reasons, as large-sized pieces can be executed at a comparatively low cost and yet be most elegant, graceful and light...
-(3638). Recipes For Wheelbarrow Filled With Flowers On A Socle (Brouette Garnie De Fleurs Sur Socle)
Have ready an oval socle made of brown nougat, the same as shown in Fig. 756; decorate it with agricultural implements and leaves of pulled sugar made by hand; the rope around the base of the socle is...
-(3639). Recipes For Windmill (Moulin A Vent)
This pyramid, though quite an old idea, is always sure to be well received. The great variety of its details, and the figures which can be added to it, representing scenes of country life, give it an ...
-(3639a). The Prolific Tree (L'Arbre Prodigieux)
In order to make a tree two feet in height cut the wires varying from four to fourteen inches in length. Prepare some nougat with chopped almonds (No. 3621). incorporating sufficient cocoa to color it...
-Recipes For Large Confectionery Pieces (Grandes Pieces De Confiserie)
(3635). Cornucopia, Horn Of Plenty (Corne D'Abondance) This cornucopia is molded in a mold the shape of Fig. 751. It is made of pulled sugar (No. 3618), remelted and rolled out with a roller - this...
-Recipes For Cream Caramels
(3643). Chocolate Cream Caramels (Caramels A La Creme Au Chocolat) Melt twelve ounces of chocolate in a copper pan with a pint and a half of good cream and half a pint of fruit syrup well flavored ...
-(3645). Recipes For Cordial Candies (Bonbons Aux Liqueurs), These Candies Are Cast In Starch)
First prepare the boxes of starch, impressed as explained in No. 3641: put two pounds of sugar in a copper basin, dissolve with three gills of water and stand it on the fire to cook the sugar to thirt...
-(3646). Recipes For Drops (Pastilles)
These are made by mixing powdered sugar from which the icing sugar has been removed by sifting through a very fine sieve, flavored either with aromatics or fruit juices, to the consisteney of a paste....
-(3655). Recipes For Nougat, Soft And Hard (Nougat Mou Et Dur)
Soft White Nougat Heat three pounds of white honey, cook separately three pounds of sugar to ball (two hundred and thirty-six degrees Fahrenheit). Whip eight egg-whites in a copper basin to a sti...
-Recipes For Fondants
(58). Fondant (Fondant) Put into a small untinned copper basin two pounds of loaf sugar, moisten it with sufficient water to melt it, about one pint, and put the basin on a good fire to bring the s...
-Recipes For Candies (Bonbons)
(3642). Burnt Almonds (Pralines) Put a pound and a half of sugar and half of a vanilla bean in a pan, dissolve it with a little water and stand it on the fire to cook to thirty-four degrees (syrup ...
-Recipes For Candies (Bonbons). Continued
(3654). Northern Jelly Candies (Bonbons Du Nord A La Gelee) Fasten some plaster half-spherical or convex molds on a ruler and with it make the impressions in the starch. Prepare a pint of apple jel...
-Recipes For Brandied Preserves (Conserves)
(3660). Brandy Cherries (Cerises A L'Eau De Vie) Cook two and a half pounds of sugar to small crack (No. 171); as soon as it reaches this degree take the pan from the fire and add slowly to it on...
-Recipes For Preserves (Conserves)
(3664). Canned Cherries (Cerises En Boites) Suppress the stalks and pips from some fine, very ripe but sound cherries; range them at once in tin cans of a quart capacity and cover with a twenty-liv...
-Recipes For Preserves (Conserves). Part 2
(3680). Preserved Limes (Limons Confits) Remove the cores from the limes with a quarter-inch tin tube and leave them to soak in a pailful of water, adding a heavy handful of salt; let them remain f...
-Recipes For Preserves (Conserves). Part 3
(3684). Preserved Pineapple (Ananas Confits) Pare some very ripe pineapples to the pulp, suppress the cores with a tin tube and cut them up into quarter-inch thick crosswise slices; throw them imme...
-(3696). Recipes For Salted Almonds (Amandes Salees)
Select fine, whole almonds, peel and lay them on a paper-covered baking sheet. Push this into a hot oven and when roasted to a fine golden brown throw them into a basin and sprinkle with a little wate...
-Recipes For Jelly Preserves
(3668). Apple And Orange Jelly (Gelee De Pommes Et Gelee D'Oranges) Cut two dozen russet apples in slices, lay them in a basin with water to cover; cook tender, then pour them ou a sieve to drain o...
-(3670). Recipes For Currant Jelly And Plain Currant Jelly; Cranberry Jelly (Gelee De Groseille Et Gelee De Groseille Simple; Gelee De Canneberges)
Have one pound of currants free of stalks and one pound of powdered sugar; mix both together in a vessel without crusting the currants; when the sugar is dissolved pour the whole into a copper pan and...
-(3673). Recipes For Clear Grape Juice And Strawberry Juice (Jus De Raisin Clair Et Jus De Fraises)
Gather the grapes when quite ripe, place them in a vessel and pound without mashing them too much, to extricate as little coloring matter as possible. Pour the whole into a thick flannel bag to filter...
-Recipes For Marmalades
(3674). Apple Marmalade Or Jam (Marmelade De Pommes) Quarter some apples, core and cut up small; put them into a basin with the juice of several lemons and a little water; cook. As soon as done pou...
-(3683). Recipes For Candied And Crystallized Fruits (Fruits Confits Glaces Et Cristallises)
Apricots, green almonds, greengages, mirabelles, cherries, and in fact all preserved fruits, must first be washed in hot water to remove the sugar adhering to them, then drain and leave to dry properl...
-Recipes For Stewed Fruit Preserves
(3686). Stewed Apples With Jelly (Compote De Pommes A La Gelee) Peel some fine medium-sized apples; suppress the cores with a tin tube, rub the surfaces with half a lemon and cook in a twelve-degre...
-Recipes For Stewed Fruit Preserves. Continued
(3690). Stewed Oranges And Orange Salads (Compote D'Oranges Et Salade D'Orange) Cut each of four or five good oranges into six parts; pare them to the pulp, suppressing the peels and white skin, th...
-(3697). Recipes For Cheeses (Frontages)
American, Brie, Camembert, Chester or Brighton, Cream. Briquebee, Eidam, Gorgonzola, Swiss or Gruyere, Holland, Munster, Mont-d'Or, Neufchatel, Parmesan, Pont Leveque, Port Salut, Roquefort, Stilton, ...
-(3700). Recipes For Chocolate (Chocolat)
Have good, fine vanilla chocolate; dissolve it in a tin saucepan, or better still in a chocolate pan as shown in figure, using the mixer to dissolve it, over a slow fire, using a pound of chocolate fo...
-(3701). How To Make Coffee (Maniere De Faire Le Daft)
The best-known coffee-pot is the one with a filter, of which a design is shown (Fig. 762). They are to be bad of various sizes and more or less luxurious. To obtain a limpid infusion quickly place the...
-(3704). Recipes For Tea (The)
Black Tea For Sixty-Four Cups One pound of black tea and four gallons of water. Green Tea For Forty-Eight Cups One pound of Oolong and green tea for three gallons of water. Black Tea Pu...
-(3705). Recipes For Wines And Care Of Wines (Le Vin Et Les Soins Qu'IL Demande)
Grimod de la Reyniere has said that No one ages at table; he might have added, when the dinner is good and the wines are of the finest. Wine is the intellectual part of the meal and is to be served ...
-(3706). Recipes For Bottling Wines (La Mise En Bouteilles)
The faucet should be partly opened to allow sufficient time for corking the bottles that have been removed. The corks should be selected perfectly sound, especially if to be kept for a long while. Dip...
-(3707). Recipes For Clarifying Wines (Collage Des Vins)
Clarifying is not only for the purpose of rendering wines clear, but also to free them of any dissoluble matter which might precipitate later. How To Clarify Red Wines To clarify a cask of wine ...
-(3708). Recipes For Decanting Wines And Basket For Serving Wine (Vins Decantes Et Panier A Verser Le Vin)
Decanting consists of gently pouring from the bottles, inclining them slightly, any liquor that leaves a sediment; on this depends the clear appearance of an old wine. Well-decantered liquors present ...
-(3709). Recipes For Delmonico's Wine Cellar List
Absinthe. Vermouth. Sherry. From the De Renne Estate. Duff Gordon. Premiere. Imperial. Brown. Pando. Amontillado, Dry. Amontillado, 1834. Old Mantilla. G. S., 1815. J....
-(3710). How To Freeze Champagne (Maniere De Frapper Le Champagne)
In order to freeze champagne pounded ice and rock salt are generally used. Have a pail made of galvanized sheet iron or of wood, but the iron one is preferable, for the wine cools quicker in it. Put t...
-(3711). Recipes For Appetizers And Mixed Drinks (Apentifs Et Boissons Melangees)
Iced drinks are those to which plenty of ice is added, then covered with a tin shaker and shaken until the contents are very cold and iced. Cold drinks are those mixed into chopped ice with a spoon...
-(3712). Recipes For Claret Cup And Claret Cup A La Willard's
Sweeten a pint of claret to taste, add to it one gill of maraschino or Curacoa, one pint of soda water, a few mint leaves, fresh strawberries or raspberries and pieces of pineapple. Cucumbers or borag...
-(3713). Recipes For Lemonade With Syrup And Orangeade (Limonade, Limonade Au Sirop Et Orangeade)
Lemonade Take a pint and a half of lemon juice and a pound and a half of sugar, add water to taste, add thin slices of lemon and serve very cold. Lemonade With Syrup Ten gills of syrup at thi...
-(3714). Recipes For Champagne, Claret And Rum Punch; Dessert Drinks (Punch An Champagne, Bordeaux Et Rhum; Boissons Pour Le Dessert)
Champagne Three quarts of champagne wine, two quarts or bottles of Sauterne wine, three bottles of soda water, one gill of Curacoa and fresh fruits in season. Claret Four bottles of Bordeaux,...
-(3715). Recipes For Claudius Punch And Wine Punch - Hot (Punch Claudius Et Punch Au Vin Chaud)
To one pound of Scotch oatmeal mix four quarts of boiling water; whip it in, stirring vigorously; then boil the preparation, working it steadily; add one and a half pounds of seeded Malaga raisins, th...
-Last Century Tables
Following will be found several plates taken from works of the last century. I have thought them sufficiently interesting to publish and even to have them made use of, that is by modifying the models;...
-Delmonico's Menus
I give here a series of bills of fare served by Delmonico, in 14th street and 5th avenue, and Madison square and 26th street. These are only a few among many that have been prepared, and I regret .tha...
-Delmonico's Menus. Part 2
Novembre, 1862. Mr. D. B. Fearing Diner de 28 COuverts. Huitres. Potages Consomme Sevigne. Puree de gibier. Hors-D'Ceuvre Chaud Chartreuse a la Regence. poissons. Bass raye, sa...
-Delmonico's Menus. Part 3
Mai, 1863. Diner De 18 Couverts Offert au General MeClellan par Mr. Dunham. Lucines. Potages Consomme Royale. Bisque d'Ecrevisses. Hors-D'Ceuvre Bouchees de gibier. Poissons Tr...
-Delmonico's Menus. Part 4
Fevrier, 1864. Souper De 18 C'Ouverts Offert a Mr. J. G. Bennett, Jr. Huitres. Consomme de gibier. Coquilles d'huitres au gratin. Oeufs poches puree de gibier. Filets de canvas-back,...
-Delmonico's Menus. Part 5
Mai, 1865. Diner De 22 Couverts Offert au General Sherman. Lucines. Potages Consomme a la Royale. Bisque aux quenelles. Hors-D'Ceuvre Cassolettes au salpicon. Releves Saumon a ...
-Delmonico's Menus. Part 6
Octobre, 1866. Diner De 15 Couverts MR . Bradford, Washington Square. Huitres. Potages Consomme a la Royale. Puree de gibier. Hors-D'Ceuvre Bouchees de terrapene. Poissons S...
-Delmonico's Menus. Part 7
Fevrier, 1867. Diner De 14 Couverts Mr. a. T. Stewart. Huitres. Potages Consomme Britannia. Creme d'asperges. Hors D Ceuvre Boudins a la Richelieu. Poisson Bass raye a la Chamb...
-Delmonico's Menus. Part 8
Juin, 1868. Diner De 200 Couverts En l'Honneur des Ambassadeurs Chinois. Potage A la Brunoise. Hors-D'Ceuvre Bouchees a la Reine. Releves Saumon a la sauce Hollandaise. Bass ra...
-Delmonico's Menus. Part 9
Avril, 1869. Diner De 22 Couverts Mr. Sloane. Huitres. Potage Consomme Royale. Bisque aux quenelles. Hors-D'Ceuvre Brissotins au Supreme. Releves Saumon a la Chambord. Pommes D...
-Delmonico's Menus. Part 10
Decembre, 1871. Diner De 100 Couverts En l'Houneur de S. M. le Grand Duc Alexis. Huitres. potages. Consomme au Grand Duc. Tortue verte au Clair. hoes-d'ceuvee. Varies. Poissons Bass ...
-Delmonico's Menus. Part 11
Octobre, 1872. Souper Buffet Et Assis Mr. August Belmont. Chaud Consomme de Volaille. Huitres a la bechamel aux truffes. Huitres farcies. Croquettes homard a la Victoria. Ragout de T...
-Delmonico's Menus. Part 12
Diner De 200 Couverts. Eu L'Honneur Du Professeur Tyudall Huitres. Potage Consomme Marie Stuart. Bisque de Homard aux quenelles. Hors-D'Ceuvre Brissotins au supreme. Poissons Rock...
-Delmonico's Menus. Part 13
Par Quelques Amis. Menu Clovisses. Potages Consomme chatelaine. Bisque d'ecrevisses. Hords D'Ceuvre Timbale Palermitaine. Releves Maquereau Espagnol, sauce Colbert. Quartier d'agn...
-Delmonico's Menus. Part 14
Diner De 225 Couverts En l'Honneur de Mr. Bayard Taylor, Miniatre des Etats Unis a Berlin. Huitres. Potage Consomme Washington. Tortue verte. Hors-D Ceuvre Brissotins a la Richeli...
-Delmonico's Menus. Part 15
Diner De 230 Couverts Mr. De Lesseps. Huitres sur Coquilles. Potage Consomme Sultane. Creme d'asperges Princesse. Hors-D'Ceuvre Timbales Perigordines. Releves Bass raye a la Co...
-Delmonico's Menus. Part 16
Juin, 1881. Diner Pour 10 Personnes Mr. J. F. Loubat. Lucines. potages. Consomme Sevigne Puree de gibier au Chasseur. Hors-D'Ceuvre. * Petites croustades financiere. Releves Saumo...
-Delmonico's Menus. Part 17
Menu D'Un Diner Original De 14 Couverts Mr. Benson. Buffet Russe Canapes de caviar. Olives farcies. Celeri. Eperlans. Marines radis. Canapes d'anchois. Olives de Lucques. Saucisson de L...
-Delmonico's Menus. Part 18
Diner De 150 Couverts. Usque Ad Superos L'Union Des Titans Grand repas classique et soiree Olympienne en l'honneur de notre mere la Terre. Chablis Vieux. Huitres sur Coquilles de Neptune. P...
-Delmonico's Menus. Part 19
Mai, 1885. Diner De 30 Couverts Mr. N. L. Thieblin (Rigolo). Chablis. Lucines (clams). potages. Amontillado, 1834. Consomme Sevigue. Tortue verte a l'Anglaise. Hors-D'Ceuvre Bressoles C...
-Delmonico's Menus. Part 20
Wars, 1886. Diner De 200 Couverts Friendly Sons of St. Patrick. Huitres. Potage Consomme Imperiale. Bisque d'Ecrevisses. Hors-D'Ceuvre Timbales Diplomate. poisson. Saumon, sauc...
-Delmonico's Menus. Part 21
Decembre, 1887. Diner De 18 Couverts Mr. Lasoque. Huitres. Potage Consomme Bonvalet. Bisque d'ecrevisses. Hors-D'Ceuvre Timbales a la Dumas. Poisson Aiguillettes de red snapper...
-Delmonico's Menus. Part 22
Octobre, 1888. Diner De 29 Couverts. Dr. Lefferts Lucines. Potage Consomm6 Balzac. Tortue verte au Clair. Hors-D'Ceuvre Varies. Timbales Lagardere. Poisson Aiguillettes de bass Ri...
-Delmonico's Menus. Part 23
Janvier, 1890. Diner De 300 Couverts. Second Panel Sheriff's Jury Huitres. Potages Consomme Bourdaloue. Creme d'artiehauts. Hors-D'Ceuvre Timbales a la Reine. Poisson Saumon sauce...
-Delmonico's Menus. Part 24
Fevrier, 1891. Diner De 3 Couverts Mr. Frank Work. Huitres. Potage Consomme. Tortue au clair. Hors-D'Ceuvre Mousseline Chantilly. Poisson Aiguillettes de bass aux eperlans Daup...
-Delmonico's Menus. Part 25
Fevrier, 1892. Diner De 9 Couverts General Horace Porter. Huitres. Potage Consomme Condorcet. Bisque de crevettes. Hors-D'Ceuvre Varies. Varies. poisson. Bass rave a l'Amiral. ...
-Delmonico's Menus. Part 26
Novembre, 1893. Diner Offert Par Mr. L. C. Delmonico a Mr. Jean Charles Cazin. Haut Sauterne. Huitres. Potage Amontillado. Consomme a la Daumont. Bisque d'Ecrevisses. Hors-D'Ceuvre ...









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