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The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary | by B. Clermont



Made plain and easy consisting of the most approved methods in the french as well as english cookery. In which the french names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Including a translation of Les Soupers De La Cour; With the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets

TitleThe Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary
AuthorB. Clermont
PublisherW. Davis
Year1776
Copyright1776, W. Davis
AmazonThe professed cook

The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary

Made Plain And Easy Consisting of the most approved Methods in the French as well as English Cookery.

In Which The French Names of all the different Dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar.

Containing

I. Of Soups, Gravy, Cullis and Broths.

II. Of Sauces.

III. The different Ways of dressing Beef Veal, Mutton, Pork, Lamb, etc.

IV. Of First Course Dishes.

V. Of dressing Poultry.

VI. Of Venison.

VII. Of Game of all Sorts.

VIII. Of Ragouts, Collops, and Fries.

IX. Of dressing all Kinds of Fish.

X. Of Pastry of different Kinds.

XI. Of Entremets, or laft Course Dirties.

XII. Of Omelets.

XIII. Partes of different Sorts.

XIV. Dried Conserves.

XV. Of Cakes, Wafers, and Biscuits.

XVI. Of Almonds and Pistachios made in different Ways.

XVII. Marmalades.

XVIII. Jellies.

XIX. Liquid and dried Sweetmeats.

XX. Syrups and Brandy Fruits.

XXI. Ices, Ice Creams, and Ice Fruits.

XXII. Ratafias, and other Cordials, etc.

Including A Translation of Les Soupers De La Cour; With The Addition of the best Receipts which have ever appeared in the French or English Languages, and adapted to the London Markets.

By B. Clermont

Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.

The Third Edition, revised and much enlarged.

London: Printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F. Newbery, the Corner of St. Pauls Churchyard; and the Author, in Princes-Street, Cavendilh-Square.

MDCCLXXVI.

-Preface
The Book, the Translation of which makes a material Part of this Work, is the last Production on French Cookery, printed in Paris, by the King's Privilege, intitled, Les Soupers de la Cour. I shall no...
-The Productions Of The Seasons. Du Printemps. Of Spring
The Spring is the first and most promising Season of the Year, although the most confined in its Productions, in regard to Poultry, Fruits, and Gardenings; it comprehends, March, April, and May. The L...
-De l'Ete. The Productions Of Of Summer
This Season comprehends June, July, and August. June produces of Fish, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals, red Mullets at Times, and fresh Sturgeon the same, Scate, Maids, Flound...
-De L'Autumne. The Productions Of Of Autumn
This Season comprehends September, October, November, and gives us the greatest Varieties of any for good and great Entertainments, in regard to Venison and Game of all Sorts. In Fish, September produ...
-De L'Hiver. The Productions Of Of Winter
This Season comprehends December, January, and February. The Produce of Fish in December, is Salmon, Crimp-Cod, Scate, Haddocks, Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs, Craw-fish, Ca...
-Des Bouillons, Jus, & Coulis. Of Broth, Gravies, And Cullis
Bouillons De Mitonage, Ou Bouillon General. Of Soaking Or General Broth, Gravy, And Cullis This is made of Rump, Brisket, or short Ribs of Beef, which ever is most convenient; the Meat makes a large ...
-Of Broth, Gravies, And Cullis. Part 2
Roumestec. Jelly Broth Of All Fragments When you work for a great Entertainment, you may make a good Consommé very cheap, by gathering all Kinds of Parings and Trimmings, as Legs, Pinions, and Bones ...
-Of Broth, Gravies, And Cullis. Part 3
Panade De Blans De Poularde - Panado Of Breast Of Fowl Boil a Bit of Crum in some good Broth, add to it the Breads of a Couple of Fowls roasted, and pounded very fine; sift all together in a Cloth, w...
-Of Broth, Gravies, And Cullis. Part 4
Coulis D'ecrevisses Craw-fish Cullis, The first Preparation of this Coulis is the same as the general Cullis; when the Glaze is formed in the Stew-pan, add Broth according to the Quantity required; t...
-Of Broth, Gravies, And Cullis. Part 5
Coulis Blanca` La Bourgeoisie - White Family Cullis Pound about a Dozen of Coriander Seeds with half a Dozen of bitter Almonds sealed, and mix this with Bread Crumbs soaked in good Broth, and Broth s...
-Of Broth, Gravies, And Cullis. Part 6
Bouillon Maigre Pour Les Potages De La Table. Meager Broth For Soups Scald all Sorts of Roots, as Onions, Parsley-roots, Carrots, Parsneps, half a Savoy, Turnips, Leeks, and Celery; boil all together...
-Of Broth, Gravies, And Cullis. Part 7
Coulis Maigre De Navet - Turnip Cullis Meager Peel and cut as many Turnips, (each in four or five Pieces,) as you require of Cullis; if you would have it of a brown Colour, boil them to a Marmalade, ...
-Des Potages Gras - Of Meat Soups
Potage Au Naturel Ou De Santé. A Plain Natural Soup Makea good Broth with Slices of Beef, (a Fowl if you please) a Couple of Onions, a Carrot, a Pars-nep, and a little Salt; the Broth being finished ...
-Des Potages Gras - Of Meat Soups. Part 2
Potage De Biberot Au Fromage, Gras Ou Maigre - Cheese Soup Of Both Sorts Take about half a Pound of Bread Crums, sifted in a Cullender, and about a quarter of a Pound of Gruiere Cheese commonly calle...
-Des Potages Gras - Of Meat Soups. Part 3
Potage D'lssus D'agneau, Ou Coulis A La Reine - Lamb's Head Soup, And All Purtenances, With Queen Cullis Take a Lamb's Head, & c. well scalded, and paired properly; boil it in a small Pot with a coup...
-Des Potages Gras - Of Meat Soups. Part 4
Potagea La Julienne, Gras Ou Maigre - Soup Julienne, With Meat Or Fish Cut into small Fillets two Carrots, a Parsnep, half a Head of Celery, Lettuces, Sorrel, and Chervil; boil these in a small Pot, ...
-Des Potages Gras - Of Meat Soups. Part 5
Potagea La Parmesanne - Parma Soup, (from A City In Italy.) Cut Slices of Bread, in what Shape you plrase, fry them in Lard of a fine Colour, and soak them in good Broth; garnish the Dish with what H...
-Des Potages Gras - Of Meat Soups. Part 6
Potagea La Cressy - Soup Cressy, (from The Title) Scald all Sorts of Roots and boil them in short Broth, with Slices of Veal and Ham, and a Bit of Butter; when thoroughly done, pound altogether in a ...
-Des Potages Gras - Of Meat Soups. Part 7
Potage Maigre De Ris A La Reine - Rice Soup Meagre A La Reine Half a Pound of Rice well washed in boiling Water, boil it tender in Broth and Butter; make a Gravy without colouring, with Carp, Onions,...
-Des Potages Gras - Of Meat Soups. Part 8
Ouille Maigre De Plusieurs Faxons, Olio, Or Tureen Of Different Sorts Scald all Sorts of Roots, as Onions, Carrots, Pars-neps, Parsley Roots, Celery, Turnips, and Leeks; boil all together in Peas Bro...
-Des Sauces. Of Sauces
[N. B. In These true Taste shews itself, and must meet with Approbation or Condemnation. As all boiled Meat, Hewed, or brazed, is to be made relishing, with the Addition of a well-timed good Sauce; an...
-Des Sauces. Of Sauces. Part 2
Sauce Au Coloris. A Lively-coloured Sauce This Sauce serves for all Sorts of Meat brazed in white Braze. Take Slices of Veal, Ham, and Onions; put upon them whatever Meat you will braze, with a Faggo...
-Des Sauces. Of Sauces. Part 3
Sauce Au Persil Parsley Sauce Pounda Handful of Parsley, and put it in a Stew-pan in good Cullis, sufficient for the Quantity of Sauce you want; simmer it a Quarter of an Hour, and sift it in a Siev...
-Des Sauces. Of Sauces. Part 4
Sauce Au Pauvre Homme - The Poor Man's Sauce Boil half a Lemon sliced in two Spoonfuls of Broth; add two or three chopped Shallots or Chibol, Pepper and Salt. Take out the Lemon before you send it up...
-Des Sauces. Of Sauces. Part 5
Sauce A La Morue - Scate Or Cod Sauce Take a Faggot of Parsley, Chibol, two Shallots, two Cloves, a Laurel Leaf, some Mushrooms, and a Bit of Butter; soak all together on the Fire, adding a small Spo...
-Des Sauces. Of Sauces. Part 6
Sauce A L' Anguille - Eel Sauce Cut the Eels, and soak them, as in the last Receipt; adding all Sorts of Roots, and three or four Tara-gon Leaves, instead of the Faggot and Laurel; skim it well, and ...
-Des Sauces. Of Sauces. Part 7
Sauce A La Nonette, Nun's Sauce Take Slices of Veal and Ham, put them into a Stew-pan with a Spoonful of Oil, two or three Mushrooms, a Faggot of Parsley, Chibol, a Clove of Gar-lick, two Heads of Cl...
-Des Sauces. Of Sauces. Part 8
Sauce Au Reverend, Gras Ou Maigre, The Parson's Sauce Chop Lemon-peel very fine, with two or three pickled Cucumbers, a Bit of Butter, Salt, and coarse Pepper, a little Flour, with two Spoonfuls of C...
-Des Sauces. Of Sauces. Part 9
Sauces Maigres De Plusieurs Façons. Meagre Sauces Of Different Sorts Wlth Fish Broth, Cullis, Gravy, and Consomme, you make Meagre Sauces in the same Manner as with Meat. Sauce Generale - General ...
-Du boeuf. Of Beef
All Sorts of Beef Meat must be chosen of a fine Red, or rather of a Crimson Colour, and well interlarded with Fat. The Parts used in Cookery, are the Brains, Palates, Tongue, Tripe, Suet, and Udder; t...
-Du boeuf. Of Beef. Part 2
Langue De Boeuf Grillée. Neat's Tongue Broiled Lard and braze a Tongue as before-mentioned; peel it, cut it in two, and dip it in Oil; then roll it in Bread Crumbs, broil it slowly, pouring a little ...
-Du boeuf. Of Beef. Part 3
Langue De Boeufa La St. Menehoult A Brazed Tongue Broiled, Brarea Tongue well larded; when done, split it in two without separating, dip it in Yolks of Eggs, and Bread Crumbs, then in melted Butter a...
-Du boeuf. Of Beef. Part 4
Palais De Boeufsa La Poulette - Fricassee Of Beef's Palates Boil and peel the Palates as before directed; cut them small, and put them into a Stew-Pan, with a little Butter, a Slice of Ham, Mushrooms...
-Du boeuf. Of Beef. Part 5
Palais De Boeufs En Menus Droits - Beefs Palates Cut In Fillets, Or Minced Fry two or three sliced Onions in Butter, until half done; put to them two or three sliced Palates plain boiled, adding a li...
-Du boeuf. Of Beef. Part 6
Palais De Boeufsa La Marmotte - Beefs Palates, Country Fashion Cut two or three Palates boiled in Water; cut also some pickled Pork in Slices which boil till half done; then add the Palates, with Par...
-Du boeuf. Of Beef. Part 7
Queue De Boeufs De Plusieurs Façons - Beefs Tails Of Different Fashions Tails well brazed may be dressed different Ways. You may broil them and serve them with a sharp Sauce in a Boat; also as a Ture...
-Du boeuf. Of Beef. Part 8
Rognons De Boeuf En Pâté Chaud, Hot Kidney Pie Cut the Kidnies into thin Slices, and lay them in the Bottom of the Pie, then sweet Herbs chopped, such as Parsley, Thyme, Shallots, Mushrooms, Pepper, ...
-Du boeuf. Of Beef. Part 9
Tranches De Boeuf A La Servante. Beef Stakes To Eat Hot Or Cold, Family Fashion Cut the Slices thin; lay a Down of sliced Lard, then of Stakes, fine Herbs, and Spices, and so on till you have done; a...
-Du boeuf. Of Beef. Part 10
Boeuf De Desserte En Papillotte. Cold Beef Broiled In Paper Soak your Slices in a Marinate made of Oil or Butter, Parsley, Shallots, Mushrooms, Pepper, and Salt; roll the Pieces in Paper with this Sa...
-Du boeuf. Of Beef. Part 11
Culotte De Boeuf A La Gascogne - Rump Of Beef Gascogny Fashion Soaka boned Rump of Beef for four Days in a Brine made of Oil, seven or eight whole Cloves of Gar-lick, half a Pound of Salt, half an Ou...
-Du boeuf. Of Beef. Part 12
Aloyau En Baril - Chump Of Beef In The Form Of A Barrel Bone a Chump of Beef thoroughly, roll it in the Form of a Barrel, and tie it fast to make it keep its Form; lard it thro' and thro' with large ...
-Du boeuf. Of Beef. Part 13
Filet D'aloyau En Crépine. Fillet Of Beef In Cowl Pare a Fillet of Beef clean from all its Sinews, scarify it Length-ways in different Places, and fill the Incisions with a light Forced-meat, made of...
-Du boeuf. Of Beef. Part 14
Filet De Boeuf Glass'e - Fillet In Jelly Make a Jelly with a Knuckle of Veal and Trimmings of Poultry, boiled in Water; skim it well; when done sift the Broth, and put it again on the Fire, with a Gl...
-Du boeuf. Of Beef. Part 15
Poitrine De Boeuf A La Monarque - Brisket Of Beef, Monarch Fashion Boil a fine Brisket of Beef in Broth or Water, and a Pint of white Wine, a Faggot of sweet Herbs, two Cloves of Garlick, four Spice ...
-Du boeuf. Of Beef. Part 16
Cote De Boeuf A La Remoulade. A Rib Of Beef, With Mustard Or Horse-radish Sauce Lard a Rib of Beef with large Lardons, and braze it as the former; when done, take the Fat off the Broth, baste the Mea...
-Du Veau. Of Veal
Good Veal ought to be very white and fat; I shall not take upon me to give directions for cutting up Calves, as the French Author does, as I am very sensible that all sorts of Meat are cut to greater ...
-Du Veau. Of Veal. Part 2
Tête De Veaua La Sauce Au Porc Frais - Calf's Head, With Fresh Pork Sauce Scald and bone a Calf's Head, and boil it in Broth, with a few slices of Lard; when done, take it out, and wipe it clean: Ser...
-Du Veau. Of Veal. Part 3
Oreilles De Veau A La Sainte Meneboult. Calves Ears, A` La Sainte Menehoult The Ears brazed as before; bathe them in a good Batter and Bread Crumbs; broil slowly, basting with a little Butter: Serve...
-Du Veau. Of Veal. Part 4
Langue De Veau - Calves Tongue, (see Beef's Tongue) Calves Tongues are dressed after the same manner as Neat's Tongues, allowing for the difference of time in boiling or baking. Fraises De Veau Au...
-Du Veau. Of Veal. Part 5
Tourtes Out Zephirs De Fraises De Veau - Chaudron Pie Make a good Puffpaste Pie, and bake it by itself; make a Ragout with the Chaudron (first well boiled) Mushrooms, Parsley, Shallots, a clove of Ga...
-Du Veau. Of Veal. Part 6
Pieds De Veau De Plusieurs Façons - Calves Feet Of Different Fashions Calves Feet in a plain way are boiled like the Chaudrons, and eaten with a sharp Sauce. When plain boiled, you make them a là Pou...
-Du Veau. Of Veal. Part 7
Calves Sweet Breads, With Sweet Herbs TheSE are brazed as in the two former Receipts, or much in the same manner; simmer all sorts of Sweet Herbs finely chopped, or any one or two particular sorts, f...
-Du Veau. Of Veal. Part 8
Rissollea La Choisy - Fried Forced-meat, A La Choisy Boil a bit of Udder in Broth, Parsley, Shallots, Roots, Pepper and Salt; when done let it cool, and cut it in thin slices; put a good Poultry Forc...
-Du Veau. Of Veal. Part 9
Tendrons De Veau Au Petit Pois - Veal Gristles And Green Peas Cut the Gristles of a Breast of Veal in pieces; scald them, and if you would have them very white, braze them in Broth, with a few slices...
-Du Veau. Of Veal. Part 10
Poitrine De Veau A L'ltalienne - Breast Of Veal Italian Fashion Scald it as usual, then boil it over a stewing Fire with a Pint of white Wine, a good spoonful of Oil, as much Broth, two Sices of Lemo...
-Du Veau. Of Veal. Part 11
Poitrine De Veau En Crépine, Breast Of Veal In Cowl Braze it till about half done; then cut the skin off the gristly part, make small incisions with a knife, wherein to stick some sliced Truffles, or...
-Du Veau. Of Veal. Part 12
Cotelettes De Veau En Fricandeau - Veal Cutlets Fricandeau, Viz. Glazed AS this Dish is of such old practice, every body the least acquainted with Cookery, knows how to dress it, either with Cutlets ...
-Du Veau. Of Veal. Part 13
Carré De Veau A La Servante.* Neck Of Veal Stewed Lard it with large Pieces, rolled in Pepper and Salt, Shallots, and fine Spices, braze it with slices of Lard, sliced Roots and Onions, a Laurel Leaf...
-Du Veau. Of Veal. Part 14
Quartier De Veau, Au Chevreuil - Leg Of Veal Venison Fashion This is done either larded or not; prepare a Marinate with Vinegar and Broth, Pepper and Salt, Coriander, Cloves, Garlick, Shallots, Chibo...
-Du Veau. Of Veal. Part 15
Brezolles De Veau. Veal Brazed, A Different Collop Cut thin slices of Fillet of Veal, put two or three slices of Ham in the bottom of your Stew-pan, then a down of slices of Veal, Pepper and Salt, ch...
-Du Veau. Of Veal. Part 16
Grenade En Doube - Grenado Dobed Cut half a dozen Grenadins, viz. small Fricandeaus, and being larded and glazed, as to serve by them-selves, cut the remainder of the Leg of Veal into large dice, and...
-Du Veau. Of Veal. Part 17
Venetienne Au Vin De Champagne. Venetian Veal, With Champaign Wine Cut large thin slices of Veal; between every two slices put Butter, chopped Parsley, Shallots, Mush-rooms, Pepper and Salt; braze th...
-Du Veau. Of Veal. Part 18
Filet De Veau A La Conty. Fillet Of Veal Conty Fashion Cut out the whole Fillet of a Neck of Veal, strip it of all its sinews, and cut it in several places to put in Truffles, Sweet Bread, and fat Li...
-Du Veau. Of Veal. Part 19
Veau A La Villageoise - Veal, Peasant Fashion Cut thin large slices of Veal, season them with Pepper, Salt, fine Spices, Parsley, and Shallots; cut also thin slices of Ham, dip them in Eggs, and lay ...
-Du Mouton. Of Mutton
La Queue De Mouton De Differentes Façons. Sheep's Rumps Of Different Fashions Sheep's Rumps boiled, or brazed tender, broiled or not, make a very pretty Side-dish. You may serve with what Sauce you p...
-Du Mouton. Of Mutton. Part 2
Queues De Montona La Milanoise - Sheep's Rumps And Savoys The name of this Dish is taken from the Cabbages, used therein, viz. Savoys, which in French are called Choux de Milan. - The Cabbages are br...
-Du Mouton. Of Mutton. Part 3
Langues De Mouton En Papillottes - Sheep's Tongues In Paper Cut brazed Tongues into two pieces, and put round them a Forced-meat made of Fowls Livers, or any sorts of Poultry, with Yolks of hard Eggs...
-Du Mouton. Of Mutton. Part 4
Langues De Mouton A La Bourgeoise Sheep's Tongues, Plain Family Fashion Boil them in Water, then peel and split them in two; marinate awhile in melted Butter, Pepper, Salt, and chopped Shallots; broi...
-Du Mouton. Of Mutton. Part 5
Pieds De Mouton A L' Aspic - Sheep's Trotters In Aspic Aspic means a sharp Sauce or Jelly, wherein is commonly used Elder or Taragon Vinegar, with chopped Parsley, or Taragon Leaves, Oil, Pepper and ...
-Du Mouton. Of Mutton. Part 6
Cotelettes De Mouton A La Cendre - Mutton Stakes Masqueraded, Or Like A Hedge-hog Braze the Stakes in a well-seasoned Braze; when about half done, put in different sorts of Roots, cut as for Lardons;...
-Du Mouton. Of Mutton. Part 7
Cotelettes De Mouton A La Villeroy - Mutton Stakes A La Villeroy TheSE are stewed with a great deal of Onions; I don't think them worthy of further notice, any more than the Cotelettesa la Gascogne, ...
-Du Mouton. Of Mutton. Part 8
Pain De Mouton Au Gratin Mutton Rolls In Gratin Cut thin slices of Leg or Neck of Mutton, about the breadth of a crown piece, put them into a dish separately, and strew them with chopped Parsley, Sha...
-Du Mouton. Of Mutton. Part 9
Cascalopes De Mouton Au Vin De Champagne. Mutton Collops And White Wine These are cut the same as all Collops; brazed with a few slices of Veal, Ham, and seasoning; adding a glass of white Wine to th...
-Du Mouton. Of Mutton. Part 10
Epaule De Mouton A La Bonne Femme. Shoulder Of Mutton The Good Housewife's Fashion Roast a Shoulder of Mutton till half done; mince the under part without cutting the skin; put the minced-meat in a S...
-Du Mouton. Of Mutton. Part 11
Grenadlm Grenadins De Mouton - Small Fricandeau Of Mutton They are larded and brazed the same as the Veal, and served upon stewed Greens, or with Sauce. Gigot De Mouton A La Mode - Leg Of Mutton A...
-Du Mouton. Of Mutton. Part 12
Gigot De Mouton Au Militaire - Leg Of Mutton, Military Fashion This is in the nature of a la Mode Beef, being cut in pieces, larded with large Lardons, and seasoned with proper Spices to preserve it ...
-Du Cochon. Of Hogs And Pigs
De La Connoissance & Dissection Du Cochon How to chuse Hogs Meat, and to cut it up. Hog's Meat ought to hard and of a fine blooming colour, without any bad smell occasioned by heat; that which is so...
-Du Cochon. Of Hogs And Pigs. Part 2
Cochon De Halt R'oti - Sucking Pig Roasted Stick the Pig in the throat, as deep as the heart, that it may bleed well and die the sooner, as it makes it easier to scald; when the water is pretty warm,...
-Du Cochon. Of Hogs And Pigs. Part 3
Roulades De Cochon De Lait - Sucking Pig Rolled Cut the head and feet off; then cut the Pig in quarters, bone it quite, and put upon each quarter a Farce made of rasped Lard and Bread Crumbs, three y...
-Du Cochon. Of Hogs And Pigs. Part 4
Ballon De Cochon - Pork, In The Form Of A Foot-ball Take a Hog's Head, cut off as the former, and bone it thoroughly; take most of the meat, leaving but little upon the skin, and chop it, seasoned wi...
-Du Cochon. Of Hogs And Pigs. Part 5
Oreilles & Panache De Cochin De Plusieurs Façons - Pig's Ears Of Different Fashions Rub them a little every morning, for three or four days, with Salt, a few Laurel Leaves, Thyme, Basil, and a few po...
-Boudins De Cochon. Black Puddings
TO one pint of blood, put two pounds of Lard, half a pint of Cream, Salt, and fine Spices; boil half a Dozen of large Onions in fat Broth, with a faggot of Parsley, Shallots, Thyme, Laurel, Basil, Pep...
-Cervelats Fumes. Large Smoaked Sausages
According to the quantity desired, chop Fresh Pork, as for common Sausages; season it with fine Spices, and use the largest Guts; fill them very full, and hang them in the Chimney about three Days, or...
-Saucisses De Cochon. Common Pork Sausages
Take Fresh Hog's Meat, (more fat than lean) chop it well together, and season with Salt and fine Spices; do not fill the Guts too full; broil on a slow fire. Saucisses En Crepinettes - Sausages In ...
-Saucisses De Cochon. Common Pork Sausages. Continued
Saucissesa La Saint Cloud - Sausages, Saint Cloud Fashion Put as many Sausages into a Stew-pan as you think proper, with two glasses of white wine, and one or two spoonfuls of Oil; simmer them slowly...
-Andouilles. Chitterlings, or Large Sausages
Andouilles De Cochon. Pork Chitterlings, Or Large Sausages According to the length and bigness you would have them, cut the large Guts in proportion, and when they are very clean, marinate them five ...
-Andouilles. Chitterlings, or Large Sausages. Continued
Andouillesa La Bechamel - White Chitterlings Soaka slice of Ham over a slow fire, about a quarter of an hour, with a clove of Garlick, Parsley, green Shallots, Thyme, a Bay Leaf, Basil, and a bit of ...
-Façon De Faire Les Jambons. The Method Of Making Hams
According to the quantity of Hams you have to make, prepare a Brine, more or less, after this manner; put into a Tub all sorts of sweet Herbs, such as Marjoram, Winter Savory, Balm, Thyme, Laurel, Bas...
-De L'aigneau. Of Lamb
Lamb in England is good in all seasons, and of great resource in Cookery, as every part of it may be used in many different ways, where variety of dishes are required. It ought to be fat and very whit...
-De L'aigneau. Of Lamb. Part 2
Issu D'aigneau De Plusieurs Façons, Lamb's Head, With All Its Appurtenances, In Different Manners Issu is the Head, Heart, Liver, and Chitterling, which must, be all very well scalded in boiling Wate...
-De L'aigneau. Of Lamb. Part 3
Quartier D'aigneau Out Fines Herbes - Quarter Of Lamb With Sweet Herbs Rolla bit of Butter in Flour, and boil it a moment with a few Bread Crumbs, chopped Parsley, Shallots, a little green Thyme, Sal...
-De L'aigneau. Of Lamb. Part 4
Cotelettes D'aigneau En Bigarure - Lamb Stakes Diversified Prepare the Stakes as the last, and the longer they have been kept the better; marinate half of them in melted Lard, chopped Parsley, Chibol...
-Des Grosses Entrées, En Terrine & Autres. Of Large, First-course Dishes, Tureens, And Others
Ouille De Differences Façons. Olio, Or Tureen In Different Manners Boil in a Broth-pot, a Fowl, a Partridge, a small Leg of Mutton, five on six pounds of large slices of Beef, and a Knuckle of Veal; ...
-Of Large, First-course Dishes, Tureens, And Others. Part 2
Terrine De Becasses - Tureen Of Woodcocks Garnish a Stew-pan with slices of Fillet of Veal, and Ham; truss the Woodcocks whole, and give them a few turns in Butter, then put them along with the Veal ...
-Of Large, First-course Dishes, Tureens, And Others. Part 3
Terrine Au Monarque - Kingly Tureen Garnish the bottom of a Brazing-pan with slices of Fillet of Veal and Ham; upon this place a Neck of Mutton larded, with Pickled Pork cut into pretty large bits, t...
-Of Large, First-course Dishes, Tureens, And Others. Part 4
Terrine A La Neuvaine Tureen as you please, or any how. Use a Tureen which will bear the fire, and put into it any sorts of Butchers Meat or Game you think proper, being chopped pretty small, with s...
-Of Large, First-course Dishes, Tureens, And Others. Part 5
Ouille Au Bain Marie, Hochpot Of All Sorts Of Meat Take an earthen Pot well scalded, and put into it four pounds of sliced Beef, one pound of Loin of Mutton, two pounds of Fillet of Veal, one Partri...
-Of Large, First-course Dishes, Tureens, And Others. Part 6
Chartreuse After The Name Of An Order Of Friars Take a Partridge trussed as for boiling, four Sheeps Rumps scalded, a couple of Legs of Fowl, and braze them together with a few slices of Laid, a fagg...
-Of Large, First-course Dishes, Tureens, And Others. Part 7
Matelottes De Ce Que L'on Veut, Matlots Of What You Like Take six Sheeps Rumps, half a pound of Pickled Pork, eight Pinions of Fowls, and one dozen of small Onions scalded; put all together into a St...
-Of Large, First-course Dishes, Tureens, And Others. Part 8
Gateau A L'espagnole - Meat Cake Spanish Fashion Make a Forced-meat with about two pounds of Fillet of Veal, a pound of Beef Suet, chopped Shallots, Parsley, Mushrooms, a small glass of Brandy, Peppe...
-Des Couleurs Que L'on Se Serta La Cuisine. Of Colours Used In Cookery
For Red, take Beet-root baked and pounded, put a little Cullis to it, and sift it in a Stamine, taking care that it be pretty thick: You may make a little thin Paste of it, which cut to what form or s...
-De La Volaille. Of Poultry. Chicken
Poulets En Fricassee. Fricassee Of Chicken Cut a Chicken in pieces, and throw it into hot Water to scald a little, adding the Liver and Gizzard likewise, and the Legs, being first singed and the Claw...
-De La Volaille. Of Poultry. Chicken. Part 2
Poulets A La Cavaliere A la Cavaliere, meaning without Art or Ceremony, Truss the Chickens as for boiling, the Legs being tucked into the inside, flatten the Breast, and ma-rinate them four or five h...
-De La Volaille. Of Poultry. Chicken. Part 3
Poulets A La Folette, Wanton, Or Fantastick Chickens Cut Carrots and Parsneps according to fancy, and boil them in Broth, with half a dozen small Onions,: Cut alsoa few Truffles and Mushrooms, and a ...
-De La Volaille. Of Poultry. Chicken. Part 4
Filets De Poulets A La Bechamel Pann'ee - Fillets Of Chickens, With Bechamel Sauce And Bread Crumbs Cut off the Hind Part of two or three Chickens,, (viz. the Legs and Rumps, which will serve you for...
-De La Volaille. Of Poultry. Chicken. Part 5
Petit Poussins Out Pavies - Small Chickens, And Preserved Nectarines Truss three very small fat Chickens quite round, and give them a fry in Butter; then place a few slices of Lemon upon the Breasts,...
-De La Volaille. Of Poultry. Chicken. Part 6
Poulets A La Pierrettes - Chicken Marbled Take up the Wings of three pretty large Chickens, and lard them all as for Fricandeaux, viz. two with Larding Bacon, two with Ham, and two with Truffles, or ...
-De La Volaille. Of Poultry. Chicken. Part 7
Poulets D L'excellence, Chickens, His Excellency's Fashion Cut a quarter of a pound of Pickled Pork into thin slices, and soak it until it is three parts done; then put to it chopped Truffles, fat Li...
-De La Volaille. Of Poultry. Chicken. Part 8
Poulets A La Dauphine - Chickens Dauphin Fashion Make a Farce with the Livers, Butter, Nutmeg, Parsley, Shallots, Pepper, Salt, Mushrooms, and two Yolks of Eggs; stuff the Chickens with this Farce: ...
-De La Volaille. Of Poultry. Chicken. Part 9
Poulets Marines - Chickens Marinated Cut one or two Chickens as for Fricassee, and put the pieces into warm Water as you cut them; then drain the Water off, put them for about two: hours in a Marinat...
-De La Volaille. Of Poultry. Chicken. Part 10
Matelotte De Poulets A La Broche. Matlot Of Chickens Roasted Scald a dozen of small white Onions, and put them into a Stew-pan, with Mushrooms, a faggot of sweet Herbs, green Shallots, Thyme, Laurel,...
-De La Volaille. Of Poultry. Chicken. Part 11
Poulets A La Liaison Aux Petits Oeufs Composés Chickens Liaison Sauce, and small Eggs shammed. Cut two Chickens into quarters, and braze them with slices of Lard, a glass of white Wine, a faggot of P...
-De La Volaille. Of Poultry. Chicken. Part 12
Poulets Au Celadon - Chickens With Sea-green Sauce Scald a good quantity of Parsley and Garden Cres-ses, or any other Herbs; squeeze the Water out, and pound the Herbs very fine; put them into a Stew...
-De La Volaille. Of Poultry. Chicken. Part 13
Poulets A La Duchesse - Chickens, The Duchess's Fashion Cut some Artichokes as for frying, leaving only a few of the tender Leaves; scald them a moment in boiling Water, and then in Broth, with a few...
-De La Volaille. Of Poultry. Chicken. Part 14
Poulets Au Verjus - Chickens With Verjuice Grapes, Or Others Put a good handful of Verjuice Grapes into boiling Water for a moment to scald; then put them into a Stew-pan with two or three spoonfuls ...
-De La Volaille. Of Poultry. Chicken. Part 15
Matelotte Des Poulets Out Racines - Matlot Of Chickens With Roots Cut a large Chicken into quarters, and put it into a Stew-pan with five or six thin slices of Pickled Pork, two or three spoonfuls of...
-De La Volaille. Of Poultry. Chicken. Part 16
Poulets A La Marmotte - Chickens The Young Wench's Fashion Cut Carrots and Parsneps to what shape you like, and boil them in Broth with small Onions scalded: Cut Mushrooms and pickled Cucumbers into ...
-Du Dindon. Of Turkey
Dindon à la Broche a differents Ragouts, Roasted Turkey with different Ragouts. Hen Turkies are mostly preferable to Cocks for whiteness and tenderness; the small fleshy ones are the most esteemed, an...
-Du Dindon. Of Turkey. Part 2
Dindon A La Daube - Turkey Dobed Make a good Salpicon, viz. a Farce with raw Meat as before directed; lard an old Turkey through and through with large Lardons, rolled in Salt and fine Spices, sweet...
-Du Dindon. Of Turkey. Part 3
Dindon A L'ecarlate - Turkey Scarlet Colour Take up the Skin of a small Turkey from the Flesh without breaking it, and stuff as much Craw-fish Butter under as possible; stuff the inside with a Ragout...
-Du Dindon. Of Turkey. Part 4
Filets De Dindon De Plusieurs Façons - Fillets Of Turkey Different Ways Cut the remainder of a roasted Turkey into Fillets, all to the Legs; prepare a Sauce with chopped Mushrooms, a bit of Butter, c...
-Des Pigeons. Of Pigeons
Fricassee De Pigeons A La Poulette - White Fricaffee Of Pigeons Scald a few Pigeons in hot Water, (if large ones cut them in quarters, middling in halves, and if small ones let them remain whole, tru...
-Des Pigeons. Of Pigeons. Part 2
Pigeons Foures Aux Pistacbes - Stuffed Pigeons And Pistachio Nuts Bone three or four large tame Pigeons, all to the Wings and Legs; stuff them with a Salpicon made of Sweet-breads, fat Livers, choppe...
-Des Pigeons. Of Pigeons. Part 3
Pigeons Au Basilic - Pigeons With Basil Braze what Pigeons you please in a common Braze, the Legs being miffed inwards; make a Farce with Bread Crumbs soaked in Cream till it is quite thick, Beef Sue...
-Des Pigeons. Of Pigeons. Part 4
Pigeons A La Creme Aux Ecrevisses - Pigeons With Cream And Craw-fish, As A Fricassee Braze the Pigeons with a few slices of Lard and the ordinary Seasoning: Make a Ragout with small Craw-fish well pi...
-Des Pigeons. Of Pigeons. Part 5
Pigeons En Surprize A La Ravigotte, Pigeons Masked, With Ravigotte Sauce Scald five or six small Pigeons, and truss them with the Legs inwards; scald also as many Cabbage Lettuces for a quarter of an...
-Des Pigeons. Of Pigeons. Part 6
Pigeons A La Fiane - From The Name Of The Inventor Make a good Puff-paste, cut it into pieces of a proper bigness, and press each hard into a Scol-lop-shell, to make it take the form thereof, and the...
-Des Pigeons. Of Pigeons. Part 7
Pigeons Au Gros Rene - Pigeons With A Ragout SlNge middling-sized Pigeons, and leave the Legs at full length; stuff them in the Craw with a Farce made of their Livers, scraped Lard, chopped Truffles ...
-Des Pigeons. Of Pigeons. Part 8
Pigeons A La Crapaudine - Pigeons Like A Toad SlNge the Pigeons, and truss them with the Legs inwards; and, to give them the form required, leave the Head on, split them at the Belly, and turn the Br...
-Des Pigeons. Of Pigeons. Part 9
Pigeons A La Daube, Et Au Fenouil - Pigeons Dobed, With Or Without Fennel Singe and truss large Pigeons as Chickens for boiling, lard them through and through with large . Lardons, seasoned in Spices...
-Des Pigeons. Of Pigeons. Part 10
Timbale De Pigeons Au Fume, Et En Pâté - Pigeons Of A Game Flavour, In Moulds Or In Paste Make a Farce with a stale Hare or Rabbit, a few bits of Ham, Cow's Udder or Beef Suet, scraped Lard, fine Spi...
-Des Des Canards, Canetons, Oyes, & Oisons. Of Ducks And Ducklings, Geese And Goslings
Canard Aux Petits Pois. Duck And Green Peas Truss a Duck (or two Ducklings) like a Fowl for boiling; scald it, and braze it with slices of Lard and Lemon, a little Broth, whole Pepper, Salt, a Faggot...
-Of Ducks And Ducklings, Geese And Goslings. Part 2
Canards A La Romaine - Ducks, The Roman Fashion They are boned, stuffed with a Salpicon Farce, and brazed in a common Braze: Serve with Cullis Sauce and Lemon. Canard A La Nivernoise - Duck With S...
-Of Ducks And Ducklings, Geese And Goslings. Part 3
Grenadins De Canard A La Royale - Small Fricandeau Of Duck It is boned, cut in pieces, each piece filled with a raw Silicon Farce, and larded and brazed with Sweet-breads, and-Artichoke-bottoms; it i...
-Of Ducks And Ducklings, Geese And Goslings. Part 4
Oye Diversisiee - Goose Different Ways Cut a Goose into quarters, (if the whole is too much for a Dish, use only the Legs and Wings) braze them with slices of Lard and Broth, a glass of white Wine, a...
-Des Poulardes & Chapons. Of Fowls And Capons
Poularde Au Gros Sel Fowl Plain Boiled Truss the Legs of the Fowl in the inside, scald it a moment, and boil it in the Soup-pot (or by it-self) about an hour and a half. It is done sufficiently when ...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 2
Poularde A La Peine - Fowl With Sauce A La Reine Put half a pint of Cream into a Stew-pan, with a little Coriander-feed, one Laurel and two Basil Leaves, and boil it a moment; pound a handful of swee...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 3
Poularde A La Tartare, Fowls, Tartary Fashion TheSE are done in the same manner as Chickens under the same appellation, pag. 211. except that a Fowl may be cut into quarters instead of halves; marina...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 4
Poularde Au Sang. Fowl Stuffed With Black Pudding Preparation Fry two fine-chopped Onions in Butter until they are almost done; then add chopped Parsley, Shal-lots, and a little Coriander-feed pounde...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 5
Cuisses De Poularde Accompagnees - Legs Of Fowls Garnished Braze four Legs of Fowls, with one dozen of small scalded Onions, Broth, a few slices of Lard, a Faggot, two Cloves, Thyme and Laurel: When ...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 6
Cuisses De Poularde De Au Quadril - Legs Of Fowl Quartered, Or Coloured Braze the Legs of a Fowl whole, and make a good relishing Ragout with small Mushrooms, and Truffles cut round and small; (the P...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 7
Poulard: En Chipoulate A Tureen, or Fowl Matlot, Cut a Fowl into four, and braze it with slices of Veal, pieces of Pickled Pork, a dozen of small Onions scalded, whole Pepper, a Faggot, two Cloves, h...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 8
Culottes De Poulardes A L' Italienne What the French call the Culotte, is the two Legs and Rump cut together: They may be dressed in all the different ways of any other part, and to all the different...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 9
Ailerons De Poulardes Ou Dindons De Différentes Facons, Pinions Of Fowls Or Turkies In Different Manners Braze them first in a good seasoned Braze; and if you chuse to keep them white, put slices of ...
-Des Poulardes & Chapons. Of Fowls And Capons. Part 10
De La Venaison Ou Viande Noir. Of Venison, Or Brown Meat What the French call black or brown Meat, under the name of Venison, (or Viande Noir) is the Wild Boar, and the young, called Marcassin; the r...
-Du Sanglier Ou Cochon Sauvage. Of Wild Boars, Or Wild Hogs
The female is more esteemed than the male, and both are better when they keep together, and feed upon green corn. The Meat ought to be kept long before it is used. The best part of the Boar is the He...
-Du Marcassin. Of The Sucking Wild Boar
When it is quite young it is roasted whole, the Back being larded; leave the Head without cutting it off, and serve with a relishing Sauce in a Boat, Du Cerf, Biche, Daim, Chevreuil, & Faon Of Deer, H...
-Du Gibieren General. Of Game And Wild Fowl
Under this denomination are comprehended Partridges, Pheasants, Quails, Rails Land and Water, Larks, Thrushes, Black-birds, Wood-pigeons, Wood-cocks, Thrushes, Moor-hens, Land and Water Teal, Plovers,...
-Du Gibieren General. Of Game And Wild Fowl. Part 2
Lapreaux A La Broche Aux Fines Herbes Rabbits roasted, stuffed with sweet Herbs. Lapreaux A La Provençale. Rabbits Provence Fashion See any direction under this name. Lapreaux En Timbale. Rabb...
-Du Gibieren General. Of Game And Wild Fowl. Part 3
Filets De Levreau A L'escalope. Collops Of Leveret; See Rabbit Collops - U Gateau - Gateau De Lièvre. Hare Cake Chop all the Meat of a Hare, and of a Rabbit, half a Leg of Mutton, two pounds of Fille...
-Du Gibieren General. Of Game And Wild Fowl. Part 4
Li'evre En Haricot, Hare In A Harricot Make a brown Sauce with Butter and Flour; cut a Hare into pieces and give it a fry in this, then add half a pint of white Wine, a spoonful of Vinegar, a little ...
-Des Ramereaux. Of Wood-pigeons
The Wood-pigeons perch upon trees, contrary to other kinds. The Flesh is very good, although dry; and young ones are distinguished by the shortness of their Claws, as they grow longer with age. They a...
-B'ecasses, B'ecassines, & Becaux D La Broche, D Differentes Sauces. Wood-cocks, Snipes of both Kinds, roasted with different Sauces
What the French call the Becaux is what is commonly called a Jack Snipe in England, and is more esteemed by them than it is here; They allow, that roasting is the best way of dressing them; but for th...
-Des Alouettes. Of Larks
TO make a Ragout, put them into a Stew-pan with a bit of Butter, some Mushrooms, a Faggot, a slice of HamI and a scalded Sweet-bread cut into pieces; simmer these a moment, then add a tittle Broth, a ...
-Des Pluviers, Vaneaux, Et Grives - Of Plovers, Lapwings, And Thrushes
These different kinds of Birds are commonly eaten roasted, but they may also be dressed in many different ways. I shall observe in regard to Thrushes, that they are much more valued in France than in ...
-Des Cailles. Of Quails
Cailles A La Flamande - Quails Flemish Fashion Truss six Quails as for boiling, put them into a small Pot with a scalded Savoy cut into quarters and tied, and half a pound of Pickled Pork; boil thee ...
-Des Perdreaux & Perdrix. Of Partridges Young And Old
Perdreaux A La Broche A` Différentes Sauces & Ragouts Young Partridges roasted, with different Sauces and Ragouts. Make a little Farce with the Livers, scraped Lard, Shallots, Parsley, Mushrooms, Pep...
-Des Perdreaux & Perdrix. Of Partridges Young And Old. Continued
Perdrix En Aspic. Partridges With A Sharp Relishing Sauce Chop all sorts of Herbs called Ravigotte, as Parsley, Shallots, Taragon, Burnet, Civet, and Garden Cresses; mix aft these together with Oil, ...
-Des Ragouts. Of Ragouts, Or Fries
Ragout De Salpicon - Forced-meat Ragout This is a Mixture of several sorts of Meat cut into dice, such as Sweet-breads, fat Livers, Ham, Truffles, Mushrooms, etc. which you put all together into a St...
-Of Ragouts, Or Fries. Part 2
Ragout De Jambon - Ragout Of Ham Cut five or six slices of fresh Ham of an equal big-ness; if of an old Ham, soak the slices; then simmer them on a slow fire until they are done; take fhem out, and p...
-Of Ragouts, Or Fries. Part 3
Ragout D'ecrevisses - Ragout Of Craw-fish Make a small quantity of Cullis with a slice of Ham, a slice of Veal, bits of Carrots, sliced Onions, a faggot of Parsley, green Shallots, one Bay-leaf, and ...
-Of Ragouts, Or Fries. Part 4
Ragout De Morilles - Ragout Of Morels They must be washed in several Waters with great care, as the sand is very apt to stick to them; when well cleaned and drained, put them into a Stew-pan with a b...
-Of Ragouts, Or Fries. Part 5
Ragout De Trufes - Ragout Of Truffles Cut the Truffles in pretty thick slices, and boil them with a glass of Wine, Broth, and a Faggot: When done, take the Faggot out, and add some good Cullis, Peppe...
-Of Ragouts, Or Fries. Part 6
Ragout D'ozeille - Ragout Of Sorrel Boil it to half in Water, with a few Lettuces, and a little Chervil, then chop all together; put it into a Stew-pan with a few chopped Mushrooms, green Shallots, a...
-Rissolles. Of Collops
Rissolles A La Bechamel - White Collops The Term Rissolles, implies any thing fried brown, and comprehends also all kinds of Meat cut into thin slices for Collops; likewise Forced-meat Balls fried, e...
-Du Roti, & De La Façon De Le Preparer. Of Roast, And How To Prepare Each Kind
Although it seems very easy to roast any kind of Meat, nevertheless there is a certain point of roast-ing very necessary to be observed, according to the quality of the Meat, so that it may be served ...
-De La Preparation De Toutes Sortes De Rôtis - Of The Preparation Of All Sorts Of Roast
Poultry ought to be kept without food for five or six hours before killing; pluck it directly after, and draw the Guts, then hang it up in a cool place; keep it as long as the weather will permit, an...
-Des Oiseaux De Riviere - Of Freshwater Fowls
Wild and tame Ducks, Teals, etc. etc. All those kind of Fowls, when well plucked and drawn, should be trussed with the Legs undermost, and roast-ed without any thing: They require but a short time to ...
-Du Poisson D'eau Douce, & De Mer. Of Fresh And Sea Water Fish
The directions for Fish-broth, Gravy, Sauces, Soups and Cullis, are to be found at the end of similar directions for Meat. Des Glaces & Braises Maigres - Of Meagre Glazes And Brazes For a Braze, a...
-Carp
Carpe Au Court-bouillon, & Au Bleu - Stewed Carp, Blue Sauce When the Carp is gutted, and well washed, lay it on a Dish, and pour a glass or two of boiling Vinegar upon it, to turn it blue; tie it up...
-Carp. Part 2
Carpe Grillée A La Farce, Carp Stuffed And Broiled See Ragout de Farce d'Ozeille. Prepare such Ragout, and stuff the Carp with a part of it, when properly cleaned; make the remainder rather more liqu...
-Carp. Part 3
Carpe à La Facobine So called, from an Order of Friars, called Jacobins. Out a dozen or more of small Onions, scalded, into a Stew-pan, with half a dozen of Truffles sliced, a faggot of sweet Herbs,...
-Carp. Part 4
Carpe A La Polonoise, Carp Polish Fashion Cut a Carp into large pieces, and flit the Head in two; put it into a Stew-pan, with a piece of Butter, slices of Onions, bits of Carrots, Parsley, green Sha...
-Du Brochet. Of Pike
Pikes caught in rivers and in clear water, are preferable in goodness to those taken from ponds, and the Meat is sweeter and firmer; the large ones will be tenderer by being kept sometime after they a...
-Du Brochet. Of Pike. Part 2
Brochet A La Simone - Pike Country-wife's Fashion Cut a Pike into pieces, and marinate it in Vinegar, with Pepper and Salt: Cut Turnips to what shape you please, fry them in Butter and Flour to give ...
-Du Brochet. Of Pike. Part 3
Brochet D L'allemande. Pike German Fashion Keep the Pike killed a day or two, then clean it whole, and put it into a Fish-kettle, with two bottles of red Wine, (or in proportion more or less, accordi...
-De Des Anguilles. Of Eels
The best are those caught in running waters, and they ought to be used as fresh as possible. They may be prepared many different ways, and are also very useful to lard other kinds of Fish. Anguille...
-De Des Anguilles. Of Eels. Part 2
Anguille A La Salute Menehoult - Eel. St. Menehoult Make a Batter with a bit of Butter, a spoonful of Flour, Milk, a Laurel-leaf, Pepper, Salt, Shallots, slices of Onions, and bits of Carrots and Par...
-De Des Anguilles. Of Eels. Part 3
Anguille En Canapé - Eel Matted, Or Any Other Kind Of Fish Put an Eel into pieces, of the length of two or three inches, and take out the Back-bone for use: Make a Farce with some of the Meat cut int...
-Des Lamprois. Of Lampreys
This Fish is seldom to be had fresh in London, and but in few parts of England, which makes it almost unnecessary to give any instructions about it: Yet for the sake of those who may meet with it fres...
-Des Perches. Of Perches
Perches out of Rivers, or clear running Water are best; those of marshy Pools, or muddy Ponds are apt to have a disagreeable taste. They are very good and wholesome, when pretty large and fat. Perc...
-Des Tenches. Of Tenches
Tenches A La Poulette. Tenches As A Chicken Fricassee Scald the Tenches in boiling Water a moment then take them out to clean, take the Heads off, cut them into middling pieces, and wash them in. fre...
-De La Truite. Of Trouts
The Salmon-trout, whose Flesh is reddish, is an excellent Fish, and far preferable to the white: They are both prepared after the same manner. Truite Aux Fines Herbes. Trout With Sweet Herbs Scale...
-Du Barbillon. Of The Barbel
When it is scaled, gutted, and well washed, boil the Barbel in the same Manner as all other Kind of Fishes; and serve it with Capers or Anchovy Sauce, or any other. - You may also stew it as a Carp; o...
-Des Grenouilles. Of Frogs
Hope I shall not offend the puny Stomach of any of my Readers, in taking notice of a Dish, which is so much reflected upon (by the Vulgar) in England, in Prejudice to Foreigners: but as it has found P...
-Des Goujons. Of Gudgeons Matelottes De Goujons, Matlot Of Gudgeons
Scale them, and when properly cleaned, lay them on the Dish you intend for Table, with a little Butter under and over, and chopped sweet Herbs, such as Parsley, a little green Basil, Shallots, Mushroo...
-Du Saumon. Of Salmon
Saumon Aux Court Bouillon. Salmon In Its Own Sauce Take a bit of Salmon of any Bigness, without being scaled; tie it up in a Cloth or with Pack-thread, put it in a Vessel much of its Bigness, with a ...
-Du Saumon. Of Salmon. Continued
Salmon, The Good Housewife's Fashion Marinate a few thin slices Salmon in Oil, whole Pepper and Salt, and then broil them, basting with the Marinade; put them on the Table-dish, with a good bit of Bu...
-De L'esturgeon. Of Sturgeon
Esturgeon Au Court-bouillon. Sturgeon Plain Boiled Boil the Sturgeon as is customary under this Direction of Court-Bouillon, viz. just as much Liquid as will do between boiling and stewing; put to th...
-De L'esturgeon. Of Sturgeon. Continued
Esturgeon A L'angloise - Sturgeon, English Fashion Put the Fish into a Kettle much of its own bigness, with Water and Vinegar sufficient to cover it, (one fourth of Vinegar to the whole quantity of W...
-Du Turbot & Turbotin - Of Large And Small Turbots
Large and small Turbots are prepared each in the same manner; chuse them for the bed, of a fine grain, lively white colour, fat, and free of any bruises or spots. - Brills may be dressed in the same m...
-Du Turbot & Turbotin - Of Large And Small Turbots. Continued
Turbot Au Pontife - Turbot With Pontiff Sauce Use a Pan or Kettle much of the size of the Turbot, with a Fish-plate in it; garnish the Pan with thin slices of Veal and Ham, bits of Carrots, and othe...
-Des Carlets, Plies, & Halibotte. Of Flounders, Plaice, And Hallibut
The Hallibut is a large flat Fish, much resembling a Turbot, but nothing in comparison so good Eating; it may be dressed in all the different Ways of Turbot. Plaice may also be dressed the same, at l...
-De La Sole. Of Soals
Soles au Supreme, viz. excelling, etc, When properly cleaned, pat them into a Stew-pan, with two or three glasses of white Wine, two spoonfuls of good rich Consommee, two slices of Lemon, a faggot of ...
-De L'alose. Of Shad-fish
This Fish is not common in England, at least in the London Markets; however, where it is to be had, it may be dressed in all the different ways of Salmon, or any other kind of Fish. De la Vive. Of ...
-Des Merlans & Surmulets. Of Whitings And Mullets
If to fry, skin the Whitings, and in gutting, leave the Livers; for plain boiling, leave the Skin, and serve with Anchovy Sauce, or Capers. They must be fried in very hot Friture, and served with frie...
-Eperlans. Of Smelts
Eperlans A La Sainte Menehoult - Smelts Broiled Trim off the Gills, and wash them clean; put them into a Stew-pan with a good bit of Butter, chopped sweet Herbs, Pepper and Salt; give them a few turn...
-Du Maquereaux. Of Mackerels
Maquereaux A La Maître D'Hotel (the Clerk Of The Kitchen) Clean them by the Gills; and with the Point of a Knife, or any thing else, take out a small Gut which you will find in the middle of the Bell...
-Des Harengs & Sardines. Of Herrings And Pilchards
We have three sorts of Herrings; first the fresh, which are the best.; they ought to be very fresh, firm, and the Flesh very white. The pickled Herrings, (the Dutch are the best); and the dried, commo...
-Du Cabiliot, De La Morue, Et Merluche - Of Fresh, Barrell, And Dried Cod
TheSE three are all the same Fish, only differently prepared: The Cabiliot is the fresh Cod; the Morue, the barrelled; and the Merluche is the dried, and afterwards soaked Cod: the French Author says,...
-De La Raie. Of Scate
The French reckon the Thorn back Scate the best; they have the smooth, which they call Turbotee, from its likeness to the Turbot; and la Raie Ang'e, which I take to be what are called Maids in England...
-De La Patisserie. Of Pastry
For a common Crust to send abroad, or to keep long, according to the bigness of the Pie you intend, make the Paste with common Flour, a little Butter, Salt and warm Water. - This Crust is not proposed...
-De La Patisserie. Of Pastry. Part 2
Pâté A La Reine - Queen Paste It is done after the same manner as the last, except that you are to use Cream instead of Water; it will have a richer taste, but will not be so light. Pâté A L'espag...
-De La Patisserie. Of Pastry. Part 3
Pâté A Echaudee. Shoudy Paste This must be calculated according to the quantity of Shoudies wanted. From one Pound and a half of Flour, separate one sixth, viz. one quarter of a Pound, to make a Leav...
-De Pate. Of Pies
Pâté De Boeuf. Beef Pie Beef Pies are made of any Part, but the Rump is the best, and most generally used: bone it thoroughly, and lard it through and through with large Lardons, properly seasoned wi...
-De Pate. Of Pies. Part 2
Pâté De Jambon - Ham Pie Bone the Ham thoroughly, and trim it properly; but in trimming, take particular care to cut off all rusty yellow, fat or lean, till you come quite to the whole-some looking F...
-De Pate. Of Pies. Part 3
Pâté De Perdrix - Partridge Pie Truss the Partridges with the legs inwards; make a little Farce of their Livers, with scraped Lard, sweet Herbs, and proper Seasoning; flatten the Breast-bone, and par...
-De Pate. Of Pies. Part 4
Pâté De Faisand. Pheasant Pie Leave it whole, and make a Farce with the Liver chopped, Truffles, scraped Lard or Butter, a little Pepper and Salt; lard it as usual, put scraped Lard and Butter mixed ...
-Des Tourtes, Pates Chauds & Petites Patisseries. Of Pastry For First-course, And Small For Second, Hot Or Cold
A Puff-paste Crust Pie, is called a Tourte, and a Raised Crust Pie is called a Pâté: The following Dishes are mostly to be done in Puff-paste, for the First-course, and Petits Pates the same, Tourtes ...
-Of Pastry For First-course, And Small For Second, Hot Or Cold. Part 2
Tourte De Pigeons Tourte Of Pigeons Singe the Pigeons a moment, and truss them with the legs inward; put some Butter or pounded Lard into the bottom of the Pie, and the Pigeons upon it, and finish th...
-Of Pastry, Hot Or Cold. Part 3
Tourte A La Conde. Condé, The Title Of One Of The Princes Of The Blood Scald some small Onions and Sausages as in the last Receipt; boil a piece of pickled Pork till about half done, and cut it into ...
-Of Pastry, Hot Or Cold. Part 4
Tourte De Cannetons An Vin De Champagne. Tourte Of Ducklings, With White Wine Scald a couple of Ducklings, and clean them properly; cut each into quarters, and put them into a Pie upon a good Farce, ...
-Des Petits Pates De Godiveaux. Forced Meat Petty Patties
Make a Farce as directed for Pâté de Godiveaux, only chop it rather finer; and a Paste as the feuilletage, viz. rich Puff-paste; cut it to the bigness of the Patty Moulds, fill them with this Farce, b...
-Des Tourtes & Autres Patisseries d'Entremets. Of Tarts and other Second-course Pastry
Fruits in Pastry are equally called Tourtes as those before-mentioned with Meat. Tourte De Cerises Froides - Cold Cherry Tarts Make a Compote, (viz. Stew) of stoned Cherries, with half as much Sug...
-Of Tarts and other Second-course Pastry. Part 2
Tourte D'amandes - Almond Tart It is done as the Italian Franchipane, putting a good many pounded sweet Almonds into the Cream, and a few bitter ones with them. Tourte De Verjus Tart of Verjuice ...
-Of Tarts and other Second-course Pastry. Part 3
Tourtes De Groseilles Vertes. Green Goosberry Tarts You may either use them whole, or make a Marmalade of them, with a good Syrup: This last is recommended as the best method; for by this means you c...
-Soufflets. Raised Puff Cakes
Make the richest Puff Paste; roll it pretty thick into four or five pieces, or more, all of the same bigness; lay one piece in a deep Baking-dish; upon it some good prepared Cream, or Sweet-meat, then...
-Soufflets. Raised Puff Cakes. Continued
Noeuds D'Ep'ees. Sword - Knots Make a second-best Paste, viz. Demi-feuilletage, and roll it very thin; cut it into thongs like ribbons, some with a knife, and some with a dented Paste-cutter, to make...
-Gateaux A La Madeleine. Common Small Cakes
To a pound of Flour, put a pound of Butter, eight Eggs, Yolks and Whites, three quarters of a pound of Sugar Powder, a glass of Water, a little Lemon-peel chopped very fine, and dried Orange-flowers; ...
-Biscuit De Turin, Ou Gateau De Savoy - Savoy Cake
Take an equal weight of Eggs and Sugar; sepa-rate the Yolks and Whites; put the Sugar to the Yolks, with some Lemon-peel finely chopped, Powder of Orange-flowers, or a spoonful of the Water; beat up t...
-Bonnet De Turquie A La Glace - Turk's Cap, With Ice Cream
Make a clear Paste, or Batter as the former; and butter the should, so called, in which it is to be baked; when it is cold, cut off the top gently, and a good deal of the inside; which dry in the Oven...
-Biscotins. Small Biscuits
Make a Paste with a quarter of a pound of Flour, three spoonfuls of fine Sugar Powder, and as much Sweet-meat Marmalade; add Whites of Eggs, to work it pretty soft; and with this Paste form small Bisc...
-Ramequins, (vole-au-vent) - Light Cheese Cakes, To Fly With The Wind
Make the Paste as the former; but only put in the Yolks of Eggs, and beat up the Whites alone; which, when properly frothed, add to the Paste, and mix it all together very well: Use the finest puff-pa...
-Differents Entremets De Biscuits. Different Second Or Last Course Dishes Of Biscuit-paste
With the composition of the Biscuit de Turin, (see page 430) you may make what kind of small Pastry you please; it is the form and moulds which give the name; some are glazed with Sugar, some masquera...
-Des Entremets De Creme, Legumes, Et Autres, En Gras Et En Maigre - Of Last-course Dishes, Of Creams, Gardenings, And Others
Gras Or Meagre - Crime Légère - Light Cream Boil a pint of Cream until it is reduced to half, with a quarter of a pound of Sugar; then take it off the fire, put a few bruised Macaroni-drops into it, ...
-Of Creams, Gardenings, And Others
Crème A La Mariee. Bride Cream Beat up six Yolks of Eggs, and two of the Whites, with a spoonful of Flour, Lemon-peel chopped very fine, a little Orange-flowers, Chocolate, and Ma-caroni as the last,...
-Of Creams, Gardenings, And Others. Part 2
Creme De Vermicel, Ou De Ris - Cream With Vermicelli, Or Rice Boil some Vermicelli or Rice in Milk until it is a Marmalade; let it cool, and mix it very well with a pint of Cream, Macaroni - drops, O...
-Of Creams, Gardenings, And Others. Part 3
Crème Souffl'ee. Raised, Or Puff Cream Prepare a Cream as the first Meringuée; boil it in the same manner; then add six Yolks of Eggs beat up, and mix all together with a little more Cream; put it up...
-Baignets. Fritures
Baignets Italiens. Fritures, Italian Fashion Boil a quarter of a pound of Rice very tender in Milk; when it is pretty thick, put a little Salt, some fine Sugar, Orange-flowers preserved, green choppe...
-Baignets. Fritures. Part 2
Baignets De Pommes En Piedesteaux - Apple Fritures On Pedestals Cut ten or twelve good baking Apples in two, or leave them whole if small ones; peel them, and take out the Pippins with a Gorer; marin...
-Baignets. Fritures. Part 3
Baignets A La Dauphine - Dauphin Friturcs Make a Paste rather (tipple, with an equal quan-tity of Flour and Sugar, Macaroni-drops bruised, preserved Orange-flowers, and Lemon-peel, all chopped very ...
-Rôties D La Minime. Toasts
Toasts, after an order of Friars so called. Cut pretty large pieces of Bread Crumb, and fry them in Oil; put them into the Table Dish, when properly drained; mix chopped Parsley, Shallots, Capers, Pep...
-Pommes. Apples
Pommes En Farbalat. Apples Festooned Peel some Golden Pippins, or any other good Hewing Apples, gore them whole, and stew them to three parts with Sugar, and a little Water; make the Syrup pretty ric...
-Pain. Loaf
Pain De Fambon A La Mayence. Ham Roll, Or Cold Loaf Cut thin slices of ready-boiled or roasted Westpha-lia Ham; make a little Farce with some of the Fat and chopped sweet Herbs; have such kind of Pas...
-Macaroni. An Italian Paste
The French Author names in what street the best is fold in Paris; but I shall not take upon me to be so affirmative for London; it is however necesf-sary to observe, that it is very apt to be musty, w...
-Gausres A La Flamande. Flemish Wafers
Quantity for one dozen, according to the Fle-mish Wafer-irons: Mix a pound of Flour with a pint of Cream, a little Yeast, a little Salt, and a pound of melted Butter; keep it in a warm place-about hal...
-Laitances De Carpes. Carps Roes
Laitances De Carpes A La Hollandoise - Carps Roes Dutch Fashion Boil a dozen of small white Onions scalded in half a pint of white Wine, a faggot of sweet Herbs, a good bit of Butter, Pepper and Salt...
-Anchois. Anchovies
Timbals D'Anchois. Anchovies In Moulds Rub the inside of the moulds with a little Butter, and garnish them all over with fillets of Anchovies soaked, intermix them handsomely with fillets of Breast o...
-Oreilles De Lièvres & De Lapins De Plusieurs Façons. Hares and Rabbits Ears
Hares and Rabbits Ears, to different Sauces. Scald them well as those of Lambs, and braze them tender in a light Braze, with a glass of Wine and one or two slices of Lemon: When they arc very tender, ...
-Gelée De Viande - Meat Jelly
According to the quantity wanted, use Knuckle of Veal, a Cock Fowl, or half a one, and Water sufficient; skim it very well, and boil it until the Meat is quite done; sift it in a Sieve, and skim the F...
-Huitres. Oysters
Huitres Grillées - Broiled Oysters Melt a little Butter with chopped Parsley, Shallots, a little Powder of Basil, and coarse Pepper; put a little of this into each Oyster, roll it in Bread Crumbs, an...
-Ecrevisses. Crawfish
Ecrevisses Au Court-bouillon, Crawfish, Plain Boiled Boil them with half Wine and Water, or Vinegar instead of Wine, Salt, some sweet Herbs, half an Onion, or a whole one, according to the quantity; ...
-Ecrevisses. Crawfish. Continued
Ecrevisses A La Salnte Menehoult - Craw-fish St. Manehoult They are stewed like those a l'lntendaute, and dipped in Batter; garnish with a good deal of Bread Crumbs, by basting with melted Butter whi...
-D'Omelettes. Of Omelets
Beat up what quantity of Eggs you think proper with a little Salt and Water; melt some good Butter in proportion to the quantity of Eggs, viz. about a quarter of a pound for eight Eggs; pour them into...
-D'Omelettes. Of Omelets. Continued
Omelettes D'anchois, Ou De Harengs Sorets. Omelets With Anchovies, Or Red Herrings Either of these must be well soaked, stripped of the Bones, and cut into small Fillets; mix with the Eggs a couple o...
-Oeufs. Eggs
Oeufs brouilles, viz. masked: Instead of being in Omelets, they are done with the same Seasoning, or Minced-meats, as Omelets. Oeufs En Neige - Snow-balls Of Eggs Boil about three half-pints of Cr...
-Oeufs. Eggs. Part 2
Oeufs A La Bagnolet This is the common poached Eggs, served with a Viniagrette, viz. sharpish Sauce, and minced ready-boiled Ham strewed upon the Eggs. Oeufs a la Robert, done with Onions fried in B...
-Oeufs. Eggs. Part 3
Oeufs A La Tripe A La Creme, Fricassee Of Eggs Put a good bit of Butter into a Stew-pan, with chopped Parsley, Shallots, Mushrooms, Pepper and Salt: When the Seasoning is done enough, put Cream to it...
-Oeufs. Eggs. Part 4
Oeufs A La Flamande - Eggs The Flemish Fashion Braze some Cabbage-lettuces, being tied, and well seasoned: When done, drain, and put them whole on the Dish separately; cut Eggs into two, and put a ha...
-Oeufs. Eggs. Part 5
A Salmi Of Eggs Boil half a dozen of bruised Shallots in a glass of white Wine for about five or six minutes; mix this liquid with pounded roasted Livers of Hares, Rabbits, or any other kind of Game,...
-Oeufs. Eggs. Part 6
Oeufs Au Point- Du-jour - Eggs Of A Fine Colour - (point-du-jour, Signifying The Dawn Of Day) Put a quarter of a pound of Ham into dice, and simmer it with a little bit of Butter till it is done; rol...
-Oeufs. Eggs. Part 7
Oeufs A La Princesse Beat up with Orange-slower, Macaroni-drops, a few chopped Pistachio-nuts, and Cinnamon, and finished like a Cream. Oeufs A La Coquette The Yolks of poached Eggs, beat up with...
-Oeufs. Eggs. Part 8
Oeufs Au Macarons Done like a Cream, with Maca-roni-drops bruised, Orange-flowers preserved, Sugar and Cream. Oeufs au Jus. Poached, and served, with Gravy Sauce. Oeufs D L'ecarlate Reddened wit...
-Du Ris, & Greuau Au Halt - Rice Milk, And Gruel
Wash the Rice several times in warm Water, then boil it in a little Water till it bursts, pour boiled Milk upon it, by little and little, as it thickens; keep it on a slow Fire about two hours or more...
-Des Petits Pois. Of Green Or Young Peas
Petits Pois Dans Leur Sue - Green Pease In Their Own Juice They ought to be used as soon as shelled, as they are very apt to decay, both in colour and mois-ture, by being exposed to the air; put them...
-Haricots Verds - Green Kidney-beans
When they are properly picked, if pretty large, cut them into fillets; if quite young, only break them in two; boil in plain Water, with a bit of Butter, and a little Salt; when done tender, and drain...
-Haricots Blanc. White Kidney Beans, Or Roman Beans
Haricots Blanc A La Poulette - White Kidney, Or Roman Beans Fricassee I Believe they do not grow in England to that perfection, as do those brought over from Holland or Flanders, being much larger, t...
-Lentilles Fricassees - Fricassee Of Lentils
This Dish is meant to be prepared with fresh Lentils, which cannot be easily obtained in England (the fresh ones are brought from abroad,) although cultivated in several parts of this island. I hope ...
-Choux Brocolis. Brocoli, White Or Green
The stringy Rind ought to be well picked, and the Stem or Heart, and Head-tops only used; boil them in plain Water, and a little Salt; drain, and lay them properly on the Table-dish, and serve what Sa...
-Des Oignons, Ail, Persil, Ciboules, Echalottes, & Rocamboles. Of Onions, Garlick, Parsley, Chibol, Shallots, And Rocambole
TheIR utility in Cookery is well known. Onions are in full use. Garlick is much discouraged, either by its too predominant flavour, or the imprudence and carelessness of the workman, as has already be...
-Des Navets, Ravioles, Raves, Poireaux, Carotes, & Panais, Of Turnips, Turnip-radishes, Common Radishes, Leeks, Carrots, And Parsneps
Large Turnips, Carrots, Parsneps, and Leeks, are boiled in Broth, to give it a proper flavour; and are also used to garnish. many sorts of Dishes. Ra-violes are small round Radishes; they are commonly...
-Des Carotes, Panais, Racines De Percil, De Plusieurs Façons - Of Carrots, Parsneps, And Parsley-roots, Of Different Fashions
For Ragout of Roots, see Ragout Articles. They are also used as a Dish: When boiled tender in the Broth-pot, cut them into what shape you please; have a good Sauce ready, either white or brown; put th...
-Des Poireaux & Celeris. Of Leeks And Celery
See Ragout of Celery in Ragout Articles. They are also used as Sallad, when fine, white, and tender, or to put in Broth; it ought to be used in moderation, on account of its strong perfume: It is also...
-Epinars. Spinach
Epinars A La Creme - Spinach With Cream Scald the Spinach in boiling Water a few minutes; drain and give it a few chops with a Knife; put it into a Stew-pan, with a good bit of Butter, Salt, and a li...
-Du Pourpier. Of Purslain
It is tied in bunches, and boiled in the Broth Pot, to garnish Herb Soups: It is also stewed like Spinach, or preserved as Pickles; you may also cut it to what length you please, and dip it in Omelet ...
-Des Cardes De Plusieurs Façons. Cardoons In Different Manners
Cut them to what length you think proper, and pick the stringy part very clean from the Heart: You may do them whole, but it is most common and proper to cut them into quarters, or halves at least; b...
-De L'oseille, Laitues, & Chicorées - Of Sorrel, Lettuces Of Different Sorts, And Endive
They are stewed like a Ragout, as set forth in Ragout Articles. Lettuces and Endive are used mostly as Sallad; or being boiled in the Broth-pot, and tied, are used to garnish Soups: The Stock of Roman...
-Choux-fleurs. Cauliflowers
Put the Cauliflowers into fresh Water as they are picked, and boil them in Water or Broth, with a bit of Butter and Salt; (Spring Water is best to keep them white;) take them off the Fire before they ...
-Concombres. Cucumbers
Concombres D La Poulette - Cucumbers Fricassee, Or With White Sauce Cut them into large dice, scald them in boiling Water a few minutes, drain, and put them into a Stew-pan, with Butter, chopped Pars...
-Melons
Melons, Comment Les Confire. How To Preserve Melons For Cookery Boil the quantity of two parts of Water to one of Vinegar, with Salt, and Cloves proportionable; (the smallest Melons are the best;) wi...
-Des Chervis, Salsisix, & Taupinambours. Of Skirret, Salsisix Or White Beet Root, And Potatoes
Skirrets are scraped as Carrots, and boiled in Water, with a little Butter and Salt; they require only about a quarter of an hour's boiling; drain them to fry, being first dipped in pretty thick Wine ...
-Des Fines Herbes. Of Sweet Herbs
What go under the Denomination of sweet Herbs in Cookery, are Parsley, Chibol, Garlick, Rocambole, Shallots, Winter-savory, Fennel, Thyme, Laurel, or Bay-leaf, and sweet Basil: Under the name of Ra-vi...
-Des Artichauts. Of Artichokes
Of Artichokes, dried, or preserved. Follow the same method as is done for dried or preserved Kidney-beans, see Page 499, only observe, that they must be boiled sufficiently to take out the Hearts, or ...
-Des Artichauts. Of Artichokes. Part 2
Artichauts Au Pr'evot Artichokes, the Provost's manner. Prepare some sliced Onions in Butter, as for Sauce Robert; when done, add two pounded Anchovies, Pepper, and a Liaison of Yolks of Eggs and Cre...
-Des Artichauts. Of Artichokes. Part 3
Artichauts A La Saint Cloud - This Name Is Explained Before Prepare and boil them as the last, or in a Braze to three parts, then drain them, and let them cool; have as many small Pigeons, stewed and...
-Des Trufes. Of Truffles
The French Author says, that they are brought to Paris from the hot Provinces, particularly from Perlgord, Gascogne, Limousin, Agenois, and other parts of the South of France. It is well known to all ...
-Des Morilles, Mousserons, & Champignons. Of Morells, Mushrooms, And Champignons
Morels are much of the same nature as Mush-rooms; they grow in shady places, and are only to be had in the spring: They require a deal of attention to clean them properly, being very sandy.-By the Des...
-Of Morells, Mushrooms, And Champignons. Continued
Champignons En Canellons - Mushrooms Fried In Paste Chop some Mushrooms in dice, and put them into a Stew-pan, with chopped Parsley, Shallots, Chi-bol, and a good quantity of Butter; let it brown a l...
-Of Confectionary
The names or appellations by which the different degrees of refining Sugar are distinguished, seern (as far as I am able to judge) to have no other meaning than their being adopted by custom in the Fr...
-Of Confectionary. Continued
Mm Le Grand Lisse: Second Degree It is boiled a little more, and the thread extends further before it breaks, and is proved after the same manner. Le Petit Perle: Third Degree It is still boiled ...
-De Pates De Toutes Sortes De Fruits. Paste Of All Sorts Of Fruits
Fate De Cericses - Cherry Paste Stone two pounds of fine ripe Cherries, boil then some time, and sift them through a Sieve with expression; put all the sifted substance into a Skillet, place it upon ...
-Paste Of All Sorts Of Fruits. Continued
Pâté D'abricots Murs - Paste Of Ripe Apricots Peel and stone two pounds of ripe Apricots; soak them pretty dry on the Fire, and mash them very fine; add a pound of Sugar prepared a la grande Plume, (...
-De Pates De Pastillages. Of Pastil Pastes
Pâté De Pastillage De Chccolat - Pastil-paste Of Chocolate Melt half an ounce of Gum-dragon in a little Water till it is quite dissolved and thick; sift it through a Linen Cloth, pound it in a Mortar...
-Des Sables D'office Et Des Couleurs - Of The Sands And Colours Used In Confectionary
AS the Sands are made with the Colours used in Con-fectionary, I shall here give their explanation. They may be used upon several other occasions, as ne-cessity requires, or fancy leads. De La Coul...
-Des Candi. Of Candied Sugar
Candies are different Sugar-works, which serve to garnish Desert-frames: They are of many different kinds, made with any sorts of Fruits, though all are made much alike. Candi De Fleurs D'orange - ...
-Des Clarequets. Of Clear Transparent Paste
Clarequets De Pommes. Clear Apple Paste Peel some Golden Pippins, and take care to leave no spots; slice the Pulp thin, and wash it in several waters, to clear it of all kinds of foulness which might...
-Des Conserves. Of Dried Conserves
For all sorts of Conserves, prepare the Sugar after the ninth degree, according to the quantity wanted: They are all made much after the same manner; the only difference being in the quantity of Fruit...
-Des Conserves. Of Dried Conserves. Continued
Conserve Blanche De Citron - White Lemon Conserve This is a different preparation, and is made as fol-lows: Boil a pound of the finest Sugar to the eighth Degree; take it off the Fire, and squeeze th...
-Des Compotes De Pommes Et De Poires. Compotes, Or Stewed Apples And Pears
IF you would have it of a fine white, peel some Golden Pippins, cut them in two, and take out the Cores; put them into cold Water as you prepare them; then boil them with a little Water, a quarter of ...
-Compotes, Or Stewed Apples And Pears. Part 2
Apple Compote In Red Jelly It is done as the white, by only adding a sufficiency of Cochineal with the Marmalade to give it a proper redness, according to fancy. You may quarter it in the Plate, with...
-Compotes, Or Stewed Apples And Pears. Part 3
Compotes D'abricots Votes. Compote Of Green Apricots Dub them with Salt, to take off the Down, or in a Lye, as directed for Apricot Paste, page 533, then cut them in two, and boil till they are tende...
-Compotes, Or Stewed Apples And Pears. Part 4
Compote De Prunes - Compote Of Plumbs TheRE are but few sorts of Plumbs in England that will bear boiling. Green Gages are in the first perfection for this purpose, though neither they, nor any other...
-Compotes, Or Stewed Apples And Pears. Part 5
Compote De Cerises - Compote Of Cherries Cut the Tails to about half; if they are very ripe, they require only a quarter of a pound of clarified Sugar to each pound of Cherries; if not, they require ...
-Des Gateaux. Of Cakes
For all the following Flour-cakes, make a Paper-cafe to what bigness you think proper; have always some Whites of Eggs ready beat up with powdered Sugar, to rub the Paper round, and to mix with the Ca...
-Des Grillages. Of Broilings
(These are what are commonly called burnt Almonds.) Grillage De Bigarades - Broiled Orange-chips TheSE are made with the Rind of Oranges or Lemons, after the Juices are used for other purposes. Cu...
-Des Gaufres. Of Wafers
What is here meant by Cornets, (Horn) is the thin Dutch Wafers, swifted like a Horn. The most fashionable are those made with Cream. Mix as much fine Powder-sugar as good slower, with a little Orange...
-Des Gimbelettes. Of Jumbals, Or Buns
Put half a pound of Flour upon the Table; make a hole in the middle, and put therein six ounces of fine Sugar-powder, a small glass of Orange-slower Water, and as much Brandy; work these to a malleabl...
-Pâté De Vin D'espagne. Spanish Wine Paste
TO make a proper Paste for any sort of Designs or flowers in moulds, work a little fine Flour with some Orange-slower Water, one, two, or more new-laid Eggs, according to the quantity proposed, Butter...
-Des Mousselines & Meringues. Coloured Paste Diversified
(This is what is commonly called Rock Sweet-meat.) First prepare different colours as directed, page 539, dissolve an ounce of Gum-dragon in the colours, and sift it in a Cloth with expression; pound...
-Des Massepins. Sweet Paste Of Different Fashions, Massepins
Eatable or Sugar Paste, TO make the first: (see Almond Paste, page 533.) Roll it about the thickness of a half crown, and cut it to what size you think proper, either to bake singly on Paper, or in Mo...
-Des Macarons. Commonly Called Macaroni-drops
Pound some sweet Almonds very fine, and a few bitter ones with them; add pounded Sugar, and a few drops of Orange-slower Water while pounding, for fear they should turn oily; when done, mix them with ...
-Des Biscuits. Of Biscuits
Take new-laid Eggs, or as fresh as possible; put eight of them in a Scale, and weigh as much Sugar against them; take out the Sugar, and put the weight of four Eggs of Flour; if you would have them ve...
-Des Ouvrages D'amandes, Et De Pistaches - Of The Different Preparations Of Almonds And Pistachio-nuts
Amandes A La Praline - Dried, Preserved, Or Burnt Almonds They are done with sweet Almonds without scald-ing; rub them well in a Cloth to clean them properly, and put them into a Frying-pan, with as ...
-Des Marmelades. Of Marmalades
Marmelade De Pommes & De Poires Marmalade of Apples and Pears. Peel Golden Pippins, and cut them into thin slices; boil them in a little Water till very tender, and sift in a Sieve; put the Marmalade...
-Des Gelées. Of Jellies
Gelée De Pommes, Jelly Of Apples Peel and slice Golden Pippins, according to what quantity of Jelly is required; boil them to a Marmalade with a little Water, and a Lemon sliced, and sift the Juice t...
-Des Confitures Au Liquide. Of Liquid Sweet-meats
Confiture D'abricots - Liquid Apricock Sweet-meats They ought to be used when they are almost ripe; peel them, split them sufficiently to take out the stones, and boil them in Water till they feel te...
-Des Confitures Au Liquide. Of Liquid Sweet-meats. Part 2
Confiture De Mures. Of Mulberries Refine three quarters of a pound of Sugar, au grand Perle, to one pound of Mulberries; simmer them a moment in the Sugar, and stir them about in the same manner as d...
-Des Confitures Au Liquide. Of Liquid Sweet-meats. Part 3
De Raisins Muscats, Of Muscadine Grapes These are done as the Verjuice Grapes, either grained or in small Bunches; only that a little less Sugar is used. Confitures D'oranges, Citrons, Cedras, Ber...
-Des Confitures Au Sec. Of Dried Sweet-meats
All kinds of dried Sweet-meats are mostly done with liquids, and are all made much after the same manner; after they have been used several times, or lose their colour by any other means, they will al...
-Des Sirops. Syrup D'orgeat, And Others
Pound sweet Almonds (and a few bitter ones) very fine; put half a pint of Water to each pound, and a quarter-part of the four greater cold Seeds, also pounded; let the Almonds infuse in the Water (mil...
-Des Fruits A L'eau-de-vie - Of Brandy-fruits
Pêches A L'eau-de-vie - Peaches In Brandy Wipe the Down off very clean, from Peaches that are almost ripe; prepare as many half-pounds of Sugar au Perle, as pounds of Fruit; put the Peaches whole int...
-Des Mousses - Of Frothed Or Whipped Creams
These are often served iced abroad, and may be made two or three Hours before they are wanted; for that purpose they have a tin should, made large enough to contain as many Glasses, Cups, or thin silv...
-De Safran. Of Saffron
It is made as the first, without Yolks of Eggs, only one or two of the Whites, to make it froth the better; and instead of any of the Waters mentioned, infuse a little Saffron on a slow Fire in some o...
-Des Glaces. Of Ices
All kinds of Ices are finished in the same manner; the Cream or Mixture being prepared, put it into the Icing-pot, which ought to be twice or three times as large as the contents in it; (the bed sort ...
-Des Glaces. Of Ices. Continued
Glace De Citron, Et De Grenade - Lemon, And Pomegranate Ice Infuse the Rind of four or five Lemons peeled very thin, with the Juice, three half-pints of Water, and three quarters of a pound of Sugar;...
-Des Fromages Glaces. Of Iced Cheeses
Fromage A La Crème Glace - Iced Cream-cheese Boil a pint of good Cream, then put half a pound of Sugar to it, about a dozen of sweet Almonds pounded, a little preserved Orange-flowers, or Orange-slow...
-Des Frontages A La Creme. Of Fresh Cream Cheese
Frontage A La Creme Bourgeoise - Cream Cheese, A Plain Family Way Warm three half-pints of Cream, with one half-pint of Milk, or according to the same proportion, and put a little Rennet to it; keep ...
-Des Crimes D'office. Of Creams As Part Of Confectionary
Crime Fouettée. Whipt Cream This has already been mentioned-, the only diffe-rence is, that the Cream with Orange-slower Water, rasped Lemon-peel, and a proper quantity of Sugar, is drained in a fine...
-Des Ratafiats. Of Sweet Drams Or Cordials
Ratafiat De Noyaux - Ratifia Of Kernels Pound about a quarter of a pound of Apricot-kernels without being scalded or peeled, a small handful of Coriander-feed, and about half an ounce of Cinnamon; pu...
-Du Cafe - Of Coffee
The best is that which comes from Turkey, and is known by its superior good flavour; it is light, and the Beans are of a middling bigness, the colour tending much to grey, and ought to be roasted fres...
-Du Chocotat. Of Chocolate
Simmer the Chocolate on a slow Fire, in the proportion of two ounces to each Cup: stir it about a good deal with a Chocolate-mill, and when it is properly dissolved and thickened, add a Yolk of an Egg...
-Des Ouvrages Des Diverses Façons. Of Various Sorts Of Works
Des Amandes Vertes - Of Green Almonds Take green Almonds preserved in Brandy; being drained, dip them one after another in Sugar prepared au Caffe, (twelfth degree) and roll them in white Nonpareils,...
-Des Fraises. Of Strawberries
Leave a bit of the Tails, dip them in Whites of Eggs beat up, and roll them in Sugar-powder; lay them separately on paper, and dry them in a moderate heat. This is the manner in which all kinds of Dra...









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