300 Culinary Receipts | by Alexander Filippini
One Hundred Ways Of Cooking Eggs. One Hundred Ways Of Cooking Fish. One Hundred Desserts.
| Title | 300 Culinary Receipts |
| Author | Alexander Filippini |
| Publisher | H. M. Caldwell Company |
| Year | 1892 |
| Copyright | 1892, By Charles L. Webster & Co. |
| Amazon | 300 Culinary Receipts |
One Hundred Ways Of Cooking Eggs- A Word Of Advice Eggs are not fit for any purpose unless they are perfectly fresh. An easy method of ascertaining the freshness of an egg is to hold it toward the sun or toward a good light. If fre...
- 1. Poached Eggs
- Boil in a deep saucepan three quarts of water with a heavy pinch of salt and three drops of vinegar. Have easily at hand twelve fresh eggs. When, and only when, the water boils, rapidly but carefully ...
- 2. Scrambled Eggs
- Melt three ounces of butter in a saucepan, break into it twelve fresh eggs; season with a pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix thoroughly without stoppin...
- 4. Scrambled Eggs With Truffles
- Place in a saucepan four good-sized, sliced truffles with a glassful of Madeira wine. Reduce to about half, which will take two minutes; add a tablespoonful of butter; season with one pinch of salt an...
- 5. Scrambled Eggs With Smoked Beef
- Fry in a sautoire for one minute two ounces of finely minced smoked beef. Scramble twelve eggs as for No. 2, mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled e...
- 6. Scrambled Eggs With Chicory
- Blanch for fifteen minutes a good-sized head of chicory; drain it and cut it into one-inch lengths. Put these in a saucepan on the hot stove with an ounce of butter and one minced onion, fry, and then...
- 7. Eggs A La Livingston
- Cover six pieces of cut toast with pate-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 2), add two table-spoonfuls of demi-glace around the dish and serve (No. 103). ...
- 8. Eggs A La Bourguignonne
- Place in a saucepan one tablespoonful of meat-glaze with one pint of broth (No. 101). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully lift up with a skimmer...
- 9. Fried Eggs
- Place in a frying-pan on the hot range three tablespoonfuls of very good sweet oil, heat it well, then carefully break into it one fresh egg, being careful not to break the yolk, and with the aid of a...
- 10. Eggs Au Beurre Noir
- Put one ounce of butter in a frying-pan on the hot stove, let heat well, but not brown; break gently into a dish twelve very fresh eggs, slide them carefully into the pan, then season with a pinch of ...
- 11. Eggs Au Soleil
- Put two tablespoonfuls of lard in a frying-pan on the hot stove, break in twelve fresh eggs, dropping them in carefully, one by one; let them cook for two minutes, then with a skimmer take each one up...
- 12. Eggs A La Bechamel
- Pour one pint of bechamel (No. 108) into a saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in halves, add them to the hot bechamel; season with half a pinch of white pepper, and let...
- 13. Eggs A La Pauvre Femme
- Heat half an ounce of butter in a dish on the hot stove, then break into it twelve fresh eggs, and sprinkle over two ounces of fresh bread-crumbs. Set the dish in the hot oven, and let bake for two mi...
- 14. Eggs Au Gratin
- Knead well together in a bowl, one tablespoonful of bread-crumbs, two ounces of butter, three chopped anchovies, a pinch of parsley, a pinch of chervil, one chopped shallot, three raw egg yolks, a goo...
- 15. Eggs A La Tripe
- Fry two medium-sized, sound, sliced onions in a frying-pan with two ounces of butter, but do not brown them; mix in half a spoonful of flour, and a large cupful of sweet cream; season with a pinch of ...
- 16. Eggs A La Vanderbilt
- Place one ounce of good butter on a silver dish, set it on the hot stove, and break in twelve fresh eggs, being careful not to disturb the yolks; season with a light pinch of salt and the third of a p...
- 17. Eggs A La Valencienne
- Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato _sauce, two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two tablespoonfuls of grated Parmesa...
- 18. Eggs A La Provencale
- Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg into a bowl, season with a pinch of salt and half a pinch of pepper (divided up for the ...
- 19. Eggs En Filets
- Mix in a dish that may be put in the oven (a silver one by preference) twelve raw egg yolks, with a spoonful of brandy and a pinch of salt. Cook them for five minutes in a hot oven, then let them cool...
- 20. Eggs A La Finoise
- Pour a pint of good tomato sauce into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, fry for two minutes in a tablespoonful of butter, a teaspoonful of chopped chives, and reduce ...
- 21. Eggs Au Miroir
- Lightly butter a silver dish large enough to hold twelve eggs, one beside another; carefully break into it twelve eggs, taking care to keep the yolks intact. Evenly sprinkle over them half a pinch of ...
- 22. Eggs With Fresh Mushrooms
- Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms. Place them in a saucepan, with a tablespoonful of very good butter. Season with half a pinch of salt and a third of a pinch of whit...
- 23. Eggs With Celery
- Boil for fifteen minutes, in a quart of white broth (No. 101 ), two heads of well-washed and neatly pared, sound celery. Remove it from the broth; then cut it up in one-inch-length pieces, and return ...
- 24. Eggs With Truffles
- Peel three medium-sized, sound truffles. Cut them into thin slices, place in a saucepan with a glassful of Madeira wine; reduce to one-half on a moderate fire. Season with one pinch of salt and the th...
- 25. Eggs With Tarragon
- Blanch for one minute in a sautoire a quarter of a bunch of tarragon-leaves, drain, and chop them up very fine. Break twelve eggs into a bowl, add the tarragon, season with a pinch of salt and. half a...
- 26. Eggs With Livers
- Remove the gall carefully from about a pint of chicken livers,wash them well, drain, and slice them into small pieces. Place them in a sautoire with one ounce of butter; range the pan on the hot stove...
- 27. Eggs Au Parmesan
- Beat twelve eggs in a saucepan, with two tablespoonfuls of grated Parmesan cheese, a pinch of pepper, but no salt; stir them well with a whip, and make of this six small omelets, as for No. 46. As soo...
- 28. Eggs A La Bonne Femme
- Slice two large, sound onions, and fry them in two ounces of butter, in a saucepan, stirring frequently, so that they do not burn; when done, dredge in a good pinch of flour, moistening with half a pi...
- 29. Eggs A La Paysanne
- Put half a pint of cream into a dish, on the fire, and when it boils, break in twelve fresh eggs, season with a pinch of salt and twelve whole peppers; let cook for two minutes, and then set it in the...
- 30. Eggs A La Regence
- Shred an ounce and a half of salt pork into fine pieces (ham will answer the same purpose), also one onion cut into small squares, and six medium-sized mushrooms, all of equal size; moisten with a spo...
- 31. Eggs With Melted Cheese
- Grate two ounces of Parmesan cheese on a dish ; set it on a slow fire, adding half a glassful of white wine, a pinch of chopped parsley, a pinch of chopped chives, half a pinch of pepper, and a saltsp...
- 32. Eggs En Panade
- Cut out twelve round pieces of bread-crumbs, each one measuring two inches in diameter, and place them in a pie-plate, spreading a little butter over each ; brown them in the hot oven for one minute. ...
- 33. Eggs A La Meyerbeer
- Butter a silver dish and break into it twelve fresh eggs ; or, if desired, use six small silver dishes, breaking two eggs into each one ; then cook them on the stove for two minutes. Cut six mutton ki...
- 40. Eggs A L'Aurore
- Boil twelve eggs until hard, then let them cool; shell them, and separate the yolks from the whites, putting the former into a mortar, adding one ounce of fresh butter, a pinch of salt, half a pinch o...
- 41. Eggs A La Polonaise
- Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, adding about one ounce of butter, a pinch of salt, half a pinch of ground spice, a saltspoo...
- 42. Eggs A La Sauce Robert
- Peel two medium-sized onions, and remove the hearts, cut them in slices (the hearts), and put them with a tablespoonful of butter in a saucepan on a brisk fire, and brown them well. Moisten with a cup...
- 43. Eggs A La Hyde
- Boil six fresh eggs for seven minutes, then lay them in cold water for five minutes to cool them off; shell them, and put them on a plate. Hash fine half a small canful of mushrooms with two branches ...
- 44. Eggs A La Bennett
- Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of good butter, a teaspoonful of anchovy essence, and a pinch of chopped chives. Beat well together, ...
- 45. Eggs A La Duchesse
- Place a quarter of a pound of powdered sugar in a saucepan, adding half a pint of water, a small piece of lemon peel, and a short stick of cinnamon. Boil until the sugar is reduced to a syrup, then re...
- 46. Plain Omelet
- Crack into a bowl twelve fresh eggs, season them with a pinch of salt and half a pinch of white pepper, beat them well until the whites and yolks are thoroughly mixed, or for fully four minutes. Place...
- 47. Omelet With Fine Herbs
- Break twelve fresh eggs into a bowl, add a pinch of finely chopped parsley, half a pinch of chopped tarragon, and half a pinch of chives; also, if desired, half a cupful of sweet cream. Beat the whole...
- 48. Oyster Omelet
- Blanch eighteen oysters to boiling point in their own water; drain, and return them to the saucepan, moistening with half a pint of good Allemande (No. 111); season with half a pinch of salt. Make a p...
- 49. Crawfish Omelet
- Stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add half a cupful of sweet cream, and a pinch...
- 50. Lobster Omelet
- Take six ounces of boiled lobster meat, and cut it into small pieces; put them into a sautoire with half a glassful of white wine and a quarter of an ounce of butter. Moisten with a quarter of a pint ...
- 51. Tomato Omelet
- Break twelve fresh eggs in a bowl, season them with a pinch of salt and half a pinch of pepper, and beat thoroughly for four minutes. Place two ounces of butter in a frying-pan on a hot stove, let it ...
- 52. Tomato Omelet A La Provenfale
- Peel a medium-sized, sound onion, then chop it fine; place it in a sautoire on the hot stove with one ounce of butter, and let get a good golden color, adding half a pint of stewed tomatoes, or two go...
- 59. Kidney Omelet
- Stew on the hot stove three minced kidneys, with a quarter of a pint of Madeira wine sauce (No. 103), let cook for three minutes. Make a plain omelet with twelve eggs as for No. 46, fold the oppo-posi...
- 61. Sausage Omelet
- Skin three raw sausages, then put them in a saucepan with a quarter of an ounce of butter; set it on the hot fire for five minutes, and stir well until they cook. Make a plain omelet with twelve eggs,...
- 62. Omelet Bonne Femme
- Cut one ounce of salt pork into small square pieces, also two ta-blespoonfuls of crust from off a fresh loaf of bread cut the same way; fry them together in a frying-pan with an ounce of butter for ab...
- 63. Omelet Raspail
- Chop one raw onion very fine, and put it in a saucepan with an ounce of butter. Take one ounce of small squares of salt pork, cook them slightly, adding an ounce of scraps of very finely minced, cooke...
- 64. Sardine Omelet
- Thoroughly skin eight fine sardines, place six of them in a frying-pan with an ounce of butter, cook for two minutes. Beat well twelve eggs in a bowl. Season with one pinch of salt and half a pinch of...
- 65. Cheese Omelet
- Put one ounce of butter in a frying-pan, heat it on the hot stove. Break twelve eggs into a bowl, beat them thoroughly for four minutes, adding two tablespoonfuls of grated Swiss cheese, half a pinch ...
- 66. Omelet Regence
- Make an omelet with twelve eggs as for No. 46, and when nearly cooked, fold up the opposite side, then fill the centre with a quarter of a pint of hot Regence garnishing (No. 30), fold the other side ...
- 67. Omelet A La Vanderbilt
- Take two fine, sound, green peppers, plunge them into hot fat for half a minute, then take them up and lay them on a dry cloth; skin them neatly, remove all the seeds from the insides, and when emptie...
- 68. Omelet A L'Espagnole
- Put in a stewpan on the stove one finely shred onion, one ounce of butter, a chopped green pepper; six minced mushrooms, and one large, finely cut-up tomato; season with half a pinch of pepper and one...
- 69. Omelet Mexicaine
- Have a pint of veloute sauce (No. 115) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 116) about the size of an egg, twenty-four shelled and cooked shrimps, and season ...
- 70. Sweet Omelet
- Beat and sweeten with one ounce of sugar twelve eggs; make an omelet as for No. 46, using one ounce of fresh butter; turn it on a dish, and dredge another ounce of sugar over, then glaze it with a hot...
- 71. Omelet Soufflee, For Six Persons
- Have a deep, cold, silver dish ready, fifteen inches long by eleven wide. Put into a vessel four ounces of powdered sugar. Break twelve fresh eggs, drop the whites into a copper basin, and the yolks o...
- 72. Omelet Au Kirsch, Or Rum
- Make a sweet omelet with twelve eggs as for No. 70; when completed and glazed, throw around it a glassful of kirsch, and set the omelet on fire; serve it while burning. Rum omelet is prepared exactly ...
- 73. Omelet Celestine
- Pulverize six macaroons, put them in a bowl, adding three table-spoonfuls of apple jelly and one spoonful of whipped cream; mix well with the spatula. Make a sweet omelet as for No. 70, with twelve eg...
- 74. Eggs A La W. B. Kendall
- Have six medium-sized, thoroughly ripe, red and sound tomatoes, wash and dry them; cut away a piece an inch in diameter at the bottom of the tomatoes, including the stems; remove the seed with a veget...
- 75. Eggs Molet
- Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into ...
- 76. Eggs A La Villeroi
- Take three fresh, hard boiled eggs, cut each one into half, length-wise, remove the yolks, and chop up the latter very fine, leaving the whites on a plate for further action. Chop up very fine one med...
- 77. Eggs A La Buckley
- Take six hard boiled eggs, cut them in halves crosswise, take out the yolks, place them in a bowl, then with a spoon mash them with an ounce of good butter, season with a teaspoonful of salt and half ...
- 78. Eggs A La Fay Gould
- Prepare in a sautoire two ounces of good butter, half a gill of Allemande sauce (No. 111), three tablespoonfuls of grated Parmesan cheese and one tablespoonful of white broth (No. 101). Place on the h...
- 79. Eggs A La W. M. Evarts
- Have six hard boiled shelled eggs, carefully cut away the third part of each egg on the surface. Remove the yolks without breaking the whites, leave the whites on a plate until further action: thoroug...
- 80. Eggs A La Geo. O. Jones
- Take six shelled hard boiled eggs, cut away at the pointed end of each egg a piece half an inch thick, and at the other end a quarter of an inch thick. Remove the yolks with a small vegetable scoop, o...
- 81. Eggs A La A. F. Bowers
- Peel a quarter of a pound of fine, fresh, sound mushrooms, wash them thoroughly, seeing that no sand remains on; lay six of the largest aside (with their stem cut away) for further action. Place in a ...
- 82. Eggs A La Hamilton Fish
- Cut up into very small dice shaped pieces, one medium sized sound truffle, an ounce of cooked smoked beef tongue, and four mushrooms. Place them in a sautoire on the range, with half a glass of Madeir...
- 83. Eggs A La Darling
- Provide one dozen of very tender, sound celery knots, peel and thoroughly wash them twice. Cut them in quarter, then place them in a saucepan with one ounce of butter, a quart of white broth (No. 101)...
- 84. Eggs A La Mme. Morton
- Carefully crack six fresh eggs on a saucer; heat in a frying-pan on the hot stove one tablespoonful of clarified butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, ...
- 85. Eggs A La Belmont
- Place in a sautoire eight well washed sound mushrooms, with half an ounce of butter, on the hot range, squeezing in just one drop of lemon juice, let gently simmer for three minutes; add a sound finel...
- 86. Eggs A La Mme. Diaz
- Have three large sound green peppers, plunge them into very hot fat for two minutes, take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into half, lengthwise, rem...
- 87. Eggs A La D. B. Hill
- Carefully open (without losing any of their juice) into a bowl twelve medium sized fresh oysters; place them in a sautoire on the hot range, and let come to a boil, skim well, then strain the juice in...
- 88. Eggs A La W. W, Ladd, Jr
- Provide four fine, sound, white Kalamazoo celery. Cut away all the green leaves, and neatly trim it; thoroughly wash twice in cold water, so that no sand will adhere to the celery; cut the three celer...
- 89. Eggs A La Cockrane
- Take two sweet Spanish peppers, one ounce of cooked smoked beef tongue, cut them with a tube into slices the size of a cent, place them on a dish with six mushroom buttons until further action. Chop u...
- 90. Eggs A La Lloyd Aspinwall
- Take out from a can six large cepes, lay them on a dish, and with a tube two inches in diameter, cut them perfectly round; place them in a sautoire on the range, with a tablespoonful of clarified butt...
- 91. Omelet Crime De Vanille A La R. A. C. Smith
- Pour into a saucepan on the hot range two gills of fresh milk, add to it four ounces of powdered sugar, and also one vanilla bean, let come to a boil, take the pan from off the range, and let cool off...
- 94. Omelet A La E. L. Godkin
- Cut into quarters three fine sound small limes; place them in a saucepan on the hot range, with one wineglassful of white wine (but not Rhine wine); let reduce to three quarters - which will take abou...
- 95. Omelet A La M. Ballou
- Grind two heaped tablespoonfuls of fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan on the hot range one and a half cups of fresh milk, adding four and a half ounces of powdered...
- 96. Eggs-Cocotte
- Have six small thoroughly cleaned cocotieres ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a table...
- 97. Omelet A La Mrs. W. L. Brown
- Place in a pan two ounces of chocolate, with just enough milk to dissolve it on the hot range; add a cup and a half of fresh milk; continually stir until it comes to a boil. Dilute two tablespoonfuls ...
- 99. Fried Eggs For Garnishing
- Pour half a gill of sweet oil into the frying-pan; when the oil is hot break in one egg. carefully closing up the white part with a skimmer, so as to have it firm, and in a single form. Only one at th...
- 100. Egg Stuffed A La Higgins
- Prepare in a sautoire one ounce of good butter, two tablespoonfuls of grated Parmesan cheese, and a tablespoonful of grated Swiss cheese, place the sautoire on the corner of the range, slowly stir wit...
- 101. Bouillon Blanc - White Broth
- Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the debris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully...
- 105. Sauce Espagnole - For One Gallon
- Mix one pint of raw, strong mirepoix (No. 107) with two ounces of good fat (chicken's fat is preferable). Mix with the compound four ounces of flour, and moisten with one gallon of white broth (No. 10...
- 107. Mirepoix
- Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and...
- 108. Bechamel Sauce
- Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, and stir constantly for five minutes. Moisten with a pint and a half of boiling milk, being careful to pour it in gradually; ...
- 109. White-Roux
- Put in a saucepan two ounces of butter, and place it on the corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven minutes. Then let it cool, and when cold,...
- 110. Sauce Perigueux
- Chop up very fine two fine truffles; place them in a sautoire with a glassful of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of Espagnole sauce (No. 105). Just allow to com...
- 112. Garnishing A La Chipolata - For One Gallon
- Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan; then add half a pint of carrots cut tubular-shaped, half a pint of onions browned and glazed in the oven (No. 113...
- 113. Glazed Onions For Garnishing
- Select one quart of small onions; peel the sides only, and pare the roots neatly, being careful not to cut them. Place them in a sautoire with half an ounce of clarified butter, and sprinkle them with...
- 115. Sauce Velouti
- Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger th...
- 116. Lobster Butter
- Extract the coral from one cooked lobster (the eggs may be used instead); pound it in a mortar to a paste, mixing it with one ounce of good butter and a teaspoonful of mustard. Rub through a fine siev...
- 117. Puree Of Chestnuts
- Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 101), a tablespoon-ful of salt, and two teaspoonfuls of pepper an...
- 118. Sauce A La Poulette
- Put one pint of hot Allemande sauce (No. 111) into a saucepan, with one ounce of fresh butter; adding the juice of half a medium-sized lemon, and a teaspoonful of chopped parsley. Heat well on the hot...
- 120. Sauce Colbert
- Put in a saucepan half a pint of very thick Madeira sauce (No. 103); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 121). Mix well together withou...
- 121. Meat Glaze. - Glace De Viande
- As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner: Place in a large saucepan ten...
- One Hundred Ways Of Cooking Fish
- A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a tea-spoonfu...
- 1. How To Serve Oysters For Private Families
- Oysters should be kept in a very cold place before they are opened, and well washed before using, otherwise their appearance will be destroyed. They should, according to the French custom, be opened o...
- 2. Oysters A L'Alexandre Dumas
- Place in a sauce-bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of very finely crushed white pepper, one medium-sized fine, sound, well-peeled, and very finely chopped shallot, one...
- 3. How To Serve Clams
- Clams should be served on deep plates, covered previously with finely chopped ice. To have them sweet and fresh, they should be kept as cold as possible. Serve six on each plate with quarters of lemon...
- 4. To Prepare Breaded Fish
- 1. After the fish is pared, cleaned and dried, dip it first in milk, then in flour, and fry in very hot fat. 2. Take very clean fish, dip it in beaten egg, then in freshly grated bread-crumbs, and ...
- 5. Salmon En Papillotes
- Procure two pounds of very fresh salmon and cut it into six even slices. Season these with a good pinch of salt and a pinch of pepper. Roll them well. Cut out six heart-shaped pieces of paper, oil the...
- 6. Salmon, Oyster Sauce
- Place two pounds of very fresh salmon in a fish-kettle, completely cover with cold water, season with a handful of salt, add one medium-sized, sliced onion, half a wine-glassful of white vinegar, eigh...
- 9. Salmon, Rolled A L'Irlandaise
- Bone three pounds of salmon. Parboil it. Besprinkle the sides and insides with a pinch of salt, half a pinch of pepper, and the same of nutmeg; also twelve chopped oysters, one tablespoonful of parsle...
- 10. Broiled Salmon-Tail
- Take three pounds of the tail part of a salmon. Steep it for five or six hours in a marinade composed of three tablespoonfuls of olive oil in a dish with a quarter of a bunch of parsley-roots, two bay...
- 11. Boiled Halibut
- Put a piece of halibut weighing two pounds in a saucepan, and cover it with fresh water; add one sliced onion, half a sliced carrot, and a bouquet (No. 106). Season with a handful of salt and two tabl...
- 12. Halibut Steaks, Maitre D'Hotel
- Wipe well a two-pound piece of fresh halibut, lay it on a dish, and season it with a pinch of salt, a pinch of pepper, and two tablespoon-fuls of sweet oil. Roll it well and lay it on a double broiler...
- 13. Trout, Shrimp Sauce
- Clean, wash and dry six fine trout, weighing about a quarter of a pound each. Place them on a grate in the fish-kettle, with a pinch of salt, adding one sliced carrot, one sprig of thyme, and two bay-...
- 14. Trout A La Cambaceres
- Cook six trout as for (No. 13); when cooked, then place on a hot dish. Put in a saucepan two minced truffles, six mushrooms, also minced, and half a pint of Espagnole sauce (No. 110), also twelve oliv...
- 15. Trout A La Chambord
- Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 111), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add ha...
- 16. Broiled Trout, Maitre D'Hotel
- Procure six fine trout, of a quarter of a pound each; clean and wash well, drain them in a napkin, and make three incisions on each side. Place them on a dish with one teaspoonful of oil, a pinch of s...
- 17. Trout, With Fine Herbs
- Clean, wash, and dry six fine trout of a quarter of a pound each. Put them on a buttered dish, adding half a glassful of white wine and one finely chopped shallot. Let cook for ten minutes, then put t...
- 18. Trout En Papillotes
- Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 111). Oil as many pieces of paper as there are fish; put a barde of salt pork on either end of each piece of paper...
- 19. Sole A L' Hollandaise
- Skin and bone well three medium-sized soles; put the fillets in a stewpan, and cover them with salted water, adding a few drops of vinegar. Cook for about six minutes. Then take them off, drain well, ...
- 22. Fried Soles, Sauce Colbert
- Select six small soles, cut off their heads, and make an incision down the backbone. Season with one pinch of salt, half a pinch of pepper, and the juice of half a lemon; roll in fresh bread-crumbs an...
- 23. Fillets Of Sole, Joinville
- Take the fillets of three soles, fold them, and lay them crown-shaped in a buttered, flat stewpan, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season wi...
- 25. Sole Dieppoise
- Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroo...
- 26. Skate, Or Raie Au Naturel
- Pare and cut off the fins from half a skate weighing four pounds the half; divide it into six square pieces, wash them well, being very careful to scrape it with a sharp knife, so as to remove the muc...
- 27. Shad, Broiled Mattre D'Hotel
- Pare and cut a small shad in two, scale it and remove the backbone; lay it on a dish, sprinkling it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, then...
- 28. Shad, With Sorrel
- Select a small, fine shad, pare and scale it, then let it steep as long as possible in a marinade composed of onetablespoonful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and h...
- 29. Shad Vert-Pre
- Pare and scale a small, fine shad, put it on a deep baking-dish, well-buttered, and season with one pinch of salt and half a pinch of pepper, adding two finely chopped shallots and half a glassful of ...
- 30. Broiled Fresh Mackerel, Maitre D'Hotel
- Pare and split two good-sized, fresh mackerel through the back, remove the spine, score them slightly, and rub them with one table-spoonful of sweet oil; season with a pinch of salt and half a pinch o...
- 31. Mackerel En Papillotes
- Oil three sheets of white paper a little larger than the length of the fish. Cut six thin slices of cooked, lean ham; lay one slice on each piece of paper, and on top a tablespoonful of cooked fine he...
- 32. Fresh Mackerel Aux Fines Herbes
- Choose two fine, fresh mackerel, make six small incisions on both sides, and place them in a buttered baking-dish, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, a finely...
- 33. Matelote Of Eels
- Pare and then cut one and a half pounds of eels into pieces two inches in length. When well washed, put them in a stewpan with one tablespoonful of butter; fry them for two minutes; add a glassful of ...
- 35. Blanched Eels
- Select a pound and a half of well-skinned eels, cut them into pieces and tie them in rings; put them with cold water in a saucepan, with a good pinch of salt and a little vinegar, a sprig of thyme, tw...
- 36. Blue Fish A L' Icarienne
- Scale and score two pounds of bluefish, place it on a well-buttered baking-dish, moistening with three tablespoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of ...
- 37. Blue Fish A L'Italienne
- Score and scale two pounds of bluefish; place it in a buttered pan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, half of a very finely chopped onion, and six chopped-up...
- 39. Sheep's Head A La Creole
- Put one chopped onion and one very finely chopped green pepper - the seed extracted - in a stewpan; brown them in a half gill of oil for five minutes, then add one tomato, cut in pieces, four sliced m...
- 40. Bouille-A-Baisse, A La Marseillaise
- Brown two sliced onions in a gill of oil for five minutes in a saucepan, then moisten with one quart of fish-stock (No. 118), adding a bouquet (No. 106), three cloves of garlic, bruised and minced exc...
- 41. Bass A La Bordelaise
- Cut a deep incision down the back of a three-pound sea-bass, put it in a baking-dish with half a glassful of red wine, half a pinch of salt, and a third of a pinch of pepper. Besprinkle with a finely ...
- 42. Bass, With White Wine
- Lay a three-pound, well-cleaned bass on a well-buttered baking-dish; season with half a pinch of salt and a third of a pinch of pepper; moisten with half a glassful of white wine and three tablespoonf...
- 43. Bass A La Chambord
- Lift the middle skin from the back of a three-pound bass, leaving the head and tail covered; lard the fish nicely with a very small larding needle, and then lay it on a buttered, deep baking-pan, addi...
- 44. Salt Cod A La Biscaenne
- Take two pounds of boneless cod, and soak it in plenty of cold water for twenty-four hours, changing the water as often as possible. Place it in a saucepan with plenty of fresh water, then let simmer ...
- 46. Fish Balls
- Place in a large pan, with plenty of fresh water, three pounds of boneless codfish, and let soak for twelve hours. Drain, and place it in a saucepan on the hot range, with plenty of cold water, and as...
- 47. How To Blanch Codfish-Tongues
- Procure eighteen fine, fresh codfish tongues, wash them thoroughly in cold water, then drain, and place them in a saucepan on the hot stove; cover with fresh water, and season with a handful of salt, ...
- 48. Codfish-Tongues Au Beurre Noir
- Take eighteen blanched codfish-tongues, as for No. 47, heat them in a saucepan with half a gill of their own juice, but do not let them boil; drain well, then dress them on a hot dish; pour a pint of ...
- 49. Fried Codfish-Tongues
- Take eighteen fine, fresh codfish-tongues, wash them well, drain them in a napkin, dip them in cold milk, and roll them, one by one, in flour. Put one gill of clarified butter in the frying-pan, heat ...
- 50. Boiled Codfish, Oyster Sauce
- Cover a three-pound fresh codfish with well-salted fish-stock (No. 118), and let cook thirty minutes without boiling; then take it out and drain it well. Lay it on a dish, and garnish with a few branc...
- 51. Broiled Boned Smelts, A La Bearnaise
- Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper....
- 53. Stuffed Smelts
- Cut off the fins, wash and dry well with a towel, eighteen fine, fresh, medium-sized, Long Island smelts; remove the eggs without splitting the stomachs open, then fill them with a fish force-meat (No...
- 54. Smelts Au Gratin
- Clean eighteen smelts, wipe them very dry, and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 113), half a glassful of white wine, half a pinch of salt, and a third of a p...
- 55. Lobster A L' Arne'Ricaine
- Split two fine, good-sized, freshly boiled lobsters; remove all the meat carefully, then cut it up into pieces one inch in length. Have a pan on the hot range with half a gill of good olive oil, and w...
- 56. Lobster With Curry
- Pick out all the meat from two good-sized, fine, freshly boiled, and split lobsters. Cut the meat up in one-inch-length equal pieces. Have a saucepan on the hot range with an ounce of very good butter...
- 57. Lobster A La Newburg
- Split two good-sized, fine, freshly boiled lobsters. Pick all the meat out from the shells, then cut it into one-inch-length equal pieces. Place it in a saucepan on the hot range with one ounce of ver...
- 58. Lobster A La Bordelaise
- Add to one glassful of red wine in a stewpan one chopped shallot, and half of a small carrot cut into exceedingly small pieces. Boil for five minutes, and then put in pieces of boiled lobster, the sam...
- 59. Lobster En Brochette Au Petit Sale'
- Take one and a half pounds of fresh, shelled, boiled lobster, cut it into two-inch-square, even pieces, lay them in a bowl, then season with a good pinch of salt, a pinch of pepper, the third of a pin...
- 60. Lobster En Chevreuse
- To two finely chopped shallots in a stewpan add one glassful of Madeira wine, one ounce of butter, and a pound and a half of pieces of boiled lobster; moisten with one pint of veloute (No. 119), and s...
- 61. Broiled Lobster A La Ravigote
- Cut three small, raw lobsters into two equal parts, taking out the gravel from the head, season with one pinch of salt and half a pinch of pepper, and rub with a very little oil, then broil the pieces...
- 62. Lobster Croquettes
- Make some lobster forcemeat (No. 124); form it into the shape of six pears with the hand, roll them in bread-crumbs, and fry in very hot fat for three minutes; drain well, then serve on a folded napki...
- 64. Stuffed Lobster
- Fill six empty lobster-tails with forcemeat (No. 124), roll them in bread-crumbs, put them on a baking-dish, smoothing the surface with the blade of a knife; place them in a baking-pan. Pour a little ...
- 65. Fried Soft-Shelled Crabs
- Procure six good-sized, live, soft-shelled crabs, cleanse and wash them thoroughly, and dip each one in flour, then in beaten egg, and finally in rasped bread-crumbs or pulverized crackers, using them...
- 66. Broiled Soft-Shelled Crabs
- Have six good-sized, fresh, soft-shelled crabs, cleanse and wash them well, then drain them, oil them slightly, and season with a pinch of salt and half a pinch of pepper. Put them on the broiler, and...
- 67. Hard-Shelled Crabs A La Diable
- Fill six thoroughly cleaned crab-shells with some crab forcemeat, which is made same way as lobster forcemeat, only using twelve crabs instead of lobster, flatten them with the hand, besprinkle with f...
- 68. Crabs A La St. Jean
- Add double the quantity of onions to some crab forcemeat, also garlic, parsley, and chervil (let the crabs be in as large pieces as possible). Then, as for No. 60, fill six St. Jacques-shells, besprin...
- 69. Crabs A La St. Laurent
- Reduce half a pint of good veloute (No. 119) with half a glassful of white wine, season with one pinch of salt, half a pinch of pepper, and a very little cayenne pepper, adding three tablespoonfuls of...
- 70. Crabs A L'Anglaise
- Pick twelve boiled, hard-shelled crabs in as large pieces as possible; mix them in a salad-bowl with half a cupful of the white of celery or finely shred lettuce leaves, one pinch of salt, half a pinc...
- 71. Fried Oyster-Crabs
- Wash well, and dry one and a half pints of oyster-crabs, dip them in flour, then in cold milk, and finally in cracker-dust; shake them well in a colander, and fry in hot fat for three minutes; serve i...
- 72. Clams A La Mariniere
- Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of wate...
- 75. Fried Oysters
- Procure twenty-four large freshly opened oysters, or thirty-six of medium size, dip each one separately in flour, then in beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for four ...
- 76. Oysters A La Villeroi
- Blanch twenty-four large oysters in their own juice for two minutes, then drain them; take some chicken forcemeat (No. 125), spread it over both sides of the oysters, dip in egg and fresh bread-crumbs...
- 77. Broiled Oysters
- Dip twenty-four large and freshly opened oysters in half bread-crumbs and half cracker-dust; flatten them with the hand, and broil them on a well-greased broiler for two minutes on each side, then sal...
- 78. Oysters A La Poulette
- Put thirty-six freshly opened oysters in a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint o...
- 79. Oysters En Brochette Au Petit Sale
- Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the ...
- 80. Oysters A La Mali
- Chop an onion very fine; place it in a stewpan with one ounce of butter, and let it get a good golden color, then add a tablespoonful of cooked, finely minced spinach, also a small glassful of white w...
- 81. Oyster Patties
- Take twenty-four medium-sized oysters (the least salted oysters are better for this purpose), put them in a stewpan with their own liquor, and add half a pinch of pepper. Cover, and let cook for two m...
- 82. Stewed Oysters A La Baltimore
- Open neatly thirty-six medium-sized, fresh Rockaway oysters; place them in a saucepan without their juice, adding one ounce of good butter; cover the pan, put it on the stove, and let cook for two min...
- 83. Soft Clams A La George Merrill
- Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stew-pan with two ounces of butter, half a pinch of pepper, a finely chop...
- 84. Soft Clams A La Newburg
- Procure forty-two very fresh, soft clams, so that no sand should adhere to them after they are opened; lay them carefully in the palm of the left hand, and with the fingers of the right remove the bod...
- 85. Canape Lorenzo
- Cut out from an American bread six slices, the width of the bread, one-quarter of an inch in thickness; neatly pare off the crust, fry them in a sautoire with half an ounce of butter, so as to have th...
- 86. Scallops Brestoise
- Blanch in one ounce of butter for ten minutes, and then drain, one pint of scallops; chop up two onions, and put them in a saucepan with an ounce of butter; when brown add one tablespoonful of flour, ...
- 87. Edible Snails A La Bourguignonne
- Have some fine Bourgogne snails; disgorge them well with a little salt for two or three days, then wash them several times in cold water, strain, and place them in a stewpan, covering them with water....
- 88. Terrapin A La Baltimore
- Prepare two medium-sized terrapins as for No. 135, make half a pint of mirepoix (No. 128), add to it a tablespoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeir...
- 89. Terrapin A La Maryland
- Carefully cut up two terrapins as described in No. 135; place them in a saucepan with half a wine-glass of good Madeira wine, half a pinch of salt, and a very little cayenne pepper, also an ounce of g...
- 90. Broiled Frogs
- Select eighteen good-sized, fine, fresh frogs; pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoonfuls of sweet oil over, season with a pinch of salt and a pinch of pepper,...
- 91. Frogs A La Poulette
- Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add ...
- 92. Fried Frogs
- Select eighteen fine, fresh, medium-sized frogs; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a table-spoonful of vinegar, the same of sweet oil, a pinch of salt and a pi...
- 93. Broiled Shad's Roe, With Bacon
- Procure six pieces of fresh shad's roe, wipe them thoroughly with a towel, then lay them on a dish, and season with a good pinch of salt and two tablespoonfuls of sweet oil. Roll them gently to avoid ...
- 94. Broiled Sardines On Toast
- Select twelve good-sized, fine, and firm sardines; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sar...
- 95. Salt Mackerel A La Whitmore
- Have two fine, medium-sized, sound salt mackerel. Let them soak in plenty of cold water for at least eighteen hours, changing the water two or three times. Take out and thoroughly dry; remove the back...
- 96. Fried White-Bait
- Have one pound of fine fresh white-bait, thoroughly wash them in cold water; the water in which they are washed must be very cold, a piece of ice can even be added to it, so as to keep them firm; thor...
- 97. Oysters Scalloped A La Baltimore
- Have three dozen good-sized, fine, freshly opened box oysters, put them in a bowl. Season with a saltspoonful of cayenne pepper, and entirely suppress their liquor, seeing that they are almost dry. Ha...
- 98. Terrapin A La Robert Bonner
- Have two fine diamond-back terrapin prepared the same as in No. 135. Suppress the claws as well as the galls, then cut them into very small even pieces. Have a well-cleaned chafing-dish, light the ...
- 100. Oysters A La L. Pomeroy
- Have two dozen of rather good-sized, fine, freshly opened oysters, suppress their liquor, then place them in a saucepan on the fire with half an ounce of very good butter; gently boil them for three m...
- 101. Oyster Sauce
- Open eighteen medium-sized, fine Shrewsbury oysters, and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes; remove half the liquid from the pan ...
- 103. Meat Glaze - Glace De Viande
- As this meat glaze, when properly made, will keep in perfect condition for any length of time, I would advise that half a pint be made at a time, in the following manner. Place in a large saucepan ten...
- 104. Sauce A La Genoise
- Strain about two tablespoonfuls of cooked mirepoix (No. 128), and moisten it with half a glassful of red wine; reduce to half on the hot stove, then add half a pint of Espagnole (No. no), two tablespo...
- 105. Anchovy Sauce
- To three-quarters of a pint of drawn-butter add one tablespoonful of anchovy essence; beat well together and serve. ...
- 106. A Bouquet - How To Prepare
- Take four branches of well-washed parsley-stalks - if the branches be small, take six - one branch of soup-celery, well washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the...
- 107. Butter, Maitre D'Hotel
- Put one ounce of good butter in a bowl with a teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. Mingle well with a very little nutmeg, and keep it in a cool place to ...
- 108. Shrimp Sauce
- Place half an ounce of shrimp butter (No. 129) in half a pint of Hollandaise sauce (No. 130); stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the jui...
- 109. Potatoes A L'Anglaise
- Wash well six good-sized potatoes; boil them in salted water for forty-five minutes; peel, and cut them each into quarters. Melt an ounce of butter in a saucepan; add the sliced potatoes, half a pinch...
- 111. Forcemeat Quenelles Of Fish
- Select one pound of firm fish (bass is preferable), remove the skin and take out the bones. Pound it well in a mortar, adding the whites of three eggs a little at a time. When well pounded add half a ...
- 112. Sauce Maitre D'Hotel, Liee
- Add to half a pint of warm Hollandaise sauce (No. 130), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve. ...
- 113. Cooked Fine Herbs
- Chop up one sound onion and two well-peeled shallots; brown them in a saucepan with one ounce of butter, for five minutes, then add double the quantity of finely minced mushrooms and a grain of garlic...
- 114. Sauce Allemande
- Melt two ounces of butter in a saucepan on a slow fire, with three tablespoonfuls of flour to thicken. Stir well, not letting it brown; then moisten with one pint of white broth (No. 126), beating con...
- 115. Potato Croquettes And Quenelles
- Peel, wash, and drain nicely eight medium-sized mealy potatoes; cut them in quarters, put them in a saucepan, cover them with water, add a pinch of salt, cook for thirty minutes, and drain. Lay them i...
- 118. Cuisson De Poisson - Fish Broth. For One Gallon
- Fill a saucepan with three quarts of water, a good handful of salt, half a glassful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of pars-ley-roots, t...
- 119. Sauce Veloute
- Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint and a half of good veal and chicken stock, the stronger th...
- 120. Sauce Chambord
- Place one truffle and three mushrooms, sliced very thin, in half a pint of Espagnole sauce (No. 110), adding three tablespoonfuls of bouillon, six fish quenelles (No. 111), and twelve medium-sized, wh...
- 121. Potatoes, Parisienne
- Take six good-sized, well-cleansed potatoes; with a round vegetable-spoon cut out the Parisian potatoes; then put them in fresh water; wash well, and drain. Melt an ounce of butter in a sautoire, thro...
- 122. Sauce Italienne
- Brown two medium-sized, fine, peeled, and chopped-up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce cf cooked, lean ham cut into small dice shape, four minced mushro...
- 123. Butter A La Ravigote
- Pound together in a mortar one sprig of parsley, the same of tarragon, very little chives, the same of chervil, and one small, peeled shallot. Add half a teaspoonful of anchovy essence, one ounce of g...
- 124. Lobster Forcemeat
- Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one tablespoonful of flour to make a roux (No. 117). Moisten with half a pint of white stock (N...
- 125. Chicken Forcemeat
- Cut in large pieces two raw chicken breasts, pound them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful of fresh butter and four egg-yolks, seasoning with half a tablespoo...
- 126. White Broth
- Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine white veal with all the debris, or scraps of meat, including bones, remaining in the kitchen (but not of game); cover fully...
- 127. Sauce Demi-Glace, Or Madeira
- Add one small glassful of mushroom liquor to one pint of good Espagnole sajuce (No. no); also a small glassful of Madeira wine, a bouquet (No. 106), and a scant teaspoonful of pepper. Remove the fat c...
- 129. Shrimp Butter
- Pick the meat from the tails of twelve boiled shrimps; dry the shells, and pound them all together in a mortar, adding one ounce of good butter; then place it in a saucepan on a moderate fire, stirrin...
- 130. Sauce Hollandaise
- Place one sound, sliced onion, six whole peppers and a bay-leaf in a saucepan with two ounces of good butter on the hot stove; stir in two tablespoonfuls of flour to thicken, then moisten with a pint ...
- 131. White Stock - For One Gallon
- Reduce in a saucepan on the hot range, one ounce of very good, finely shred, salt pork, previously well washed, and the same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. 1...
- 133. Bearnaise Sauce
- Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoon fuls of either tarragon or chervil vinegar, and five whole crushed pe...
- 135. Terrapin - How To Prepare It
- Take live terrapin, and blanch them in boiling water for two minutes. Remove the skin from the feet, and put them back to cook with some salt in the saucepan until they feel soft to the touch; then pu...
- One Hundred Desserts
- Note The recipes referred to in the One Hundred Desserts will be found in the Appendix. ...
- 1. Feuilletage, Or Puff Paste
- Have ready one pound of flour, one pound of fresh butter, one pint of ice-water, and a saltspoonful of salt. If the butter be salted instead of fresh, no salt is necessary, but wash the butter well be...
- 2. Peach Tarts
- Take half a pound of feuilletage (No. 1), roll it out twelve inches long by eight wide, then with a paste-cutter cut out six pieces, and arrange them neatly on six scalloped tart-molds, each three and...
- 3. Pineapple Tarts
- Choose a small, sound pineapple, cut it in two, roll a towel round one-half and lay it in the ice-box for further use. Pare and peel neatly the other half; then cut it into small and very thin slices;...
- 4. Strawberry Tarts
- Line six tart-molds as for peach tarts (No. 2), divide into them evenly eight ounces of apple marmalade; lay them on a baking-sheet, and put them in a moderate oven for twenty minutes; remove them to ...
- 5. Apple Tarts
- Take four ounces of pie-paste, and with it line six oval, channeled tart-molds, four inches long, three inches wide, and one deep. Have three ounces of apple marmalade, and divide it evenly at the bot...
- 6. Hard Sauce
- Put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar, then with a spatula, beat together sharply for twenty minutes; add half a saltspoonful of powdered mace, beat bri...
- 7. Baked Apple Dumplings
- Sift one pound of flour on the table, make a hollow in the centre, laying in it half a pound of butter, mingling it slightly with the flour for five minutes; when done, make another hollow in the cent...
- 8. Baked Apples
- Core with an apple-corer six fine, sound Newtown apples; lay them in a tin pan. Put in a plate two ounces of granulated sugar with a saltspoonful of cinnamon; mix well, and with this fill the holes in...
- 9. Boiled Peach Dumplings
- Put in a vessel half a pound of well-sifted flour, mixed with half an ounce of baking-powder; make a hollow in the centre, and pour into it a gill of lukewarm milk, halt an ounce of butter, half a sal...
- 10. Rice Pudding With Orange
- Clean half a pound of fine rice; wash it in lukewarm water, then drain in a colander; put three pints of milk into a saucepan, place it on the hot stove, and when near a boil, drop in the rice. Let co...
- 11. Sauce A L'Anglaise A L'Orange
- Put in a saucepan four egg yolks with four ounces of powdered sugar, and stir with a spatula until it becomes a whitish color. Add two gills of sweet cream, little by little, beating continually, then...
- 12. Bread Pudding, Cream Sauce
- Take a deep, oval dish as for a pot-pie, and large enough to hold three pints. Pare off the crust of half a loaf of stale American bread, and cut it into slices the third of an inch thick; butter them...
- 13. Cream Sauce
- Put a pint of milk to boil in a saucepan on the stove. Break into a vessel two whole raw eggs, add one ounce of flour, half an ounce of corn-starch, and three ounces of powdered sugar, beating the who...
- 14. Cold Maraschino Pudding
- Put in a copper basin a quarter of a pound of powdered sugar, two whole raw eggs, and grate in the rind of a quarter of a mediumsized lemon, and with a pastry-whip beat the whole sharply for two minut...
- 15. English Pudding, Baked
- Put in a saucepan two gills of sweet cream, three ounces of powdered sugar, and the peel of half a medium-sized lemon; place the pan on the stove, and, with a spatula, stir, and let boil for three min...
- 16. Sabayon Sauce Au Madere
- Put in a saucepan four egg yolks and an ounce and a half of powdered sugar; place it on a hot stove, and with a wire-whip stir well for two minutes. Drop in gradually two gills of Madeira wine; stir c...
- 17. Sago Pudding
- Boil in a saucepan one quart of milk; add a quarter of a pound of sago, and, with a pastry wire-whip, stir briskly and continuously for fifteen minutes. Take from off the fire; let cool, then add four...
- 19. Chocolate Pudding
- Put in a saucepan five ounces of fresh butter, five ounces of powdered sugar, five ounces of finely cut cocoa, and five egg yolks; place the pan on the hot stove, and with a pastry-whip stir briskly f...
- 20. Cocoanut Pudding
- Butter and sugar well six small pudding-molds as for No. 14; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mix w...
- 21. Pineapple Pudding A La Richelieu
- Boil in a saucepan two gills of milk, adding two ounces of fresh butter; let melt well. Have half a pound of flour and the spatula ready. Drop the flour in, and stir immediately with the spatula as br...
- 22. Sauce Au Kirsch
- Pour in a saucepan one pint of cold water and half a pound of granulated sugar; place it on a hot stove. Dilute an ounce of cornstarch in a cup with a gill of cold water, and when the water in the sau...
- 23. Apple Pudding A I' Helvetienne
- Prepare a pudding-paste exactly the same as for pineapple pudding (No. 21); when ready, peel, core, and slice finely five medium-sized, sound apples; put them into a vessel, mix with them one ounce of...
- 24. Sauce Chaufausen
- Put half a pint of cold water in a saucepan, with three ounces of powdered sugar, six cloves, a bay-leaf, and a piece of cinnamon about an inch long. Put the pan on the fire, and let it boil for five ...
- 25. Custard Pudding
- Put into a vessel a quarter of a pound of powdered sugar, break in five whole eggs, and with the pastry-whip mix well for two minutes; add a quart of good, cold milk, and flavor with a teaspoonful of ...
- 26. Lemon Pudding, Cream Sauce
- Put in a saucepan six ounces of fresh butter, six ounces of powdered sugar, six egg yolks, and the grated peel of a medium-sized, sound lemon, squeezing in the juice as well. Set the pan on the hot st...
- 27. Orange Pudding
- Proceed and prepare the same as for lemon pudding (No. 26), only substituting an orange for the lemon, and serving with the following sauce: Put in a saucepan two ounces of powdered sugar, half an oun...
- 28. Fruit Pudding, Rum Sauce
- Butter well a pudding-mold four inches high, containing one quart, line the interior with half a pound of dumpling-batter (No. 9). Put into a vessel four ounces of stoned cherries, three ounces of sto...
- 29. Rum Sauce
- Put in a saucepan half a pint of water with four ounces of granulated sugar, and place it on the stove, adding a teaspoonful of caramel (No. 63); when boiling add half an ounce of corn-starch, diluted...
- 30. Plum Pudding
- Remove the skin and strings from six ounces of fresh beef-marrow; chop it up very fine, and place it in a basin; pick and wash three ounces of dried currants, and mix them well together with the marro...
- 31. Caramel Pudding
- Put in a vessel four eggs with three ounces of powdered sugar, mix briskly with the pastry-whip for two minutes, then add one and a half pints of cold milk, and a teaspoonful of lemon essence; then mi...
- 32. Apple Charlotte
- Select four large or six medium-sized Newtown pippins. Peel, core, and cut them into quarters. Pour them into a saucepan with two ounces of fresh butter and four ounces of powdered sugar, and place on...
- 34. Apples With Rice
- Core and peel neatly six sound, fine Newtown apples. Put into a saucepan with a gill of water and two ounces of sugar. Place it on a hot stove, put the lid on, and let cook for ten minutes. Meanwhile ...
- 35. Riz Aux Pommes A La Bonne Femme
- Put a pint of milk in a saucepan on the stove. When boiling, add three ounces of well-cleaned rice and a half a saltspoonful of salt. Let cook for twenty minutes, adding one ounce of butter. Mix for o...
- 36. Turban Of Apples Au Riz
- Prepare half a pound of boiled rice as for No. 101. Butter a mold holding three pints. Garnish the bottom and sides with the rice, us-ing a wooden spoon for the purpose. Peel, core, and cut into quart...
- 37. Rice With Milk
- Cleanse well a quarter of a pound of fine Italian rice. Place it in a saucepan with half a pint of water, adding half a pinch of salt, the zest of half a lemon, and one bay-leaf. Cook slowly for twent...
- 38. Rice A La Turque
- Wash well a quarter of a pound of rice, and blanch for ten minutes in boiling water. Put it into a saucepan, with a pint of milk, and let cook firmly; adding three tablespoonfuls of powdered sugar, an...
- 39. Rice A La Francaise
- Wash well, and blanch in boiling water for ten minutes, one-quarter of a pound of Italian rice. Boil in a saucepan with an ounce of butter, adding three tablespoonfuls of powdered sugar, a pint of mil...
- 40. Rice A La Conde
- Boil one pint of milk with one pint of water. When boiling, add four ounces of well-cleaned rice. Boil twenty-five minutes, stirring at the bottom every three minutes with a spatula. Set the saucepan ...
- 41. Wheat Cakes
- Put into a vessel four ounces of sifted wheat flour, half an ounce of powdered sugar, one drachm of compressed yeast. Break in four whole eggs, and mix well with the spatula for three minutes. Add hal...
- 42. Batter For All Kinds Of Frying
- Put half a pound of flour into a basin. Make a hollow in the centre, and drop into it one egg yolk, half a teaspoonful of sweet oil, a tablespoonful of brandy, and a light saltspoonful of salt. Mix al...
- 43. French Pancakes
- Sift half a pound of wheat flour into a bowl. Break in three whole eggs. Add one ounce of powdered sugar, and mix well with the spatula, adding half a pint of cold milk, pouring it in very gradually, ...
- 45. German Pancake
- Prepare a batter as for French pancakes (No. 43); butter an iron pan, one foot in diameter, and one and a half inches deep. Place this on a hot stove, and pour all the batter into it, letting it cook ...
- 47. Batter For Fritters
- Mix a quarter of a pound of sifted flour in a small basin, with half a pint of lukewarm water, to which three-quarters of an ounce of fresh butter has been added. Place in a saucepan, which should be ...
- 48. Apple Fritters
- Take three medium-sized, fine, sound apples; peel and core them neatly. Cut each into six equal round slices. Place them in a vessel, pour over a gill of good brandy, add a light saltspoonful of groun...
- 49. Fritters Souffles A La Vanille
- Infuse in a saucepan half of a vanilla-bean in half a pint of boiling milk, and reduce it to half. Remove the vanilla-bean, and put in one ounce of good butter. Let it come to a boil, then add two ...
- 50. Pound Cake
- Put in a vessel half a pound of butter, with half a pound of powdered sugar. Grate in the rind of half a lemon, and with the hand knead well for twenty minutes. Break into a plate five whole raw eggs;...
- 51. Wedding Cake
- Place in a large bowl one pound of powdered sugar and one pound of well-washed butter. Grate in the rind of two lemons; and with the hand knead well for ten minutes. Break in ten whole eggs, two at a ...
- 52. Sponge Cake
- Put into a copper basin half a pound of powdered sugar. Break in seven whole eggs, and grate in the rind of half a lemon. Beat well together with the wire-whip for one minute; then place it on a slow ...
- 53. Waffles, With Sugar
- Put in a vessel three ounces of powdered sugar, one pound of flour, three raw eggs, three ounces of melted butter; mix all well together with a spatula for five minutes. Add a pint and a half of sweet...
- 54. How To Peel And Pound Almonds
- Put the almonds into boiling water; let them soak three minutes; strain, and lay them in cold water to thoroughly cool. Drain well again, and peel by pressing each almond between the thumb and fingers...
- 55. Bitter Almond Macaroons
- Take a quarter of a pound of sweet almonds, and two ounces of bitter almonds; peel and pound them. Put them into a bowl with twelve ounces of powdered sugar and the whites of two eggs. Mix thoroughly ...
- 56. Gingerbread A La Francaise
- Make a hollow space in a pound of flour laid on the table. Peel and chop up very fine five ounces of almonds; put them into the hollow with a saltspoonful of grated nutmeg, the same quantity of ground...
- 57. Home-Made Cake
- Put into a bowl half a pound of sugar and half a pound of good butter. Mix thoroughly with the hand for fifteen minutes. Break four eggs, leaving the whites in a basin, and drop the yolks in with the ...
- 58. Rice Cake
- Boil two ounces of rice for twenty-five minutes. When well done, drain, and add to it a short paste made of half a pound of flour, six ounces of butter, two egg-whites, and half a saltspoonful of salt...
- 59. Almond Cake
- Make a plain paste in a vessel with four ounces of butter, three egg yolks, half a pound of well-sifted flour, four ounces of powdered sugar, and a quarter of a pound of finely pounded almonds, a salt...
- 60. Biscuits A La Cuillere, Or Lady-Fingers
- Put four ounces of powdered sugar and the yolks of five eggs into a small bowl. Beat thoroughly with a spatula for five minutes. Put the whites of the eggs into a copper basin, and with a wire-whip be...
- 61. Meringues
- Put six egg whites into a copper basin, with a light half saltspoon-ful of salt, and with a wire-whip begin beating slowly, but gradually increase until a stiff froth is obtained. Should it become gra...
- 62. Apples Meringuees
- Have six fine apples cooked as for No. 34; dress them on a dessert-dish, filling the cavities with currant jelly; then decorate all round and the tops with meringue, prepared as for No. 61, half the q...
- 63. Creme Renversee
- Put in a copper sugar-pan three ounces of granulated sigar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it beco...
- 64. Creme En Mousse Au Cafe
- Take a pint of whipped cream as for No. 65, add three table-spoonfuls of coffee essence (No. 67), and beat well together for five minutes. Transfer it to a china bowl, and put it in a cold ice-box. Wh...
- 65. Whipped Cream A La Vanille
- Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little water, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and ...
- 66. Charlotte Russe A La Creme
- Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits a la cuillere (No. 60...
- 67. Coffee Essence
- Take one ounce of good, ground coffee; place it in a small saucepan with half a pint of cold water, and let boil until reduced to about two tablespoonfuls. Then strain through a cloth, pressing it wel...
- 68. Vanilla Ice-Cream
- Boil in a saucepan one pint of milk with half a vanilla-bean; put in a vessel half a pound of powdered sugar and six egg yolks, and with a spatula mix thoroughly for ten minutes; then add it to the bo...
- 70. Coffee Ice-Cream
- Put in a vessel half a pound of powdered sugar and six egg yolks; mix well with the spatula for ten minutes, then add one pint of boiling milk, stir for two minutes longer, and pour the whole into a c...
- 72. Pistache Ice-Cream
- Have two ounces of fine, dried pistaches, using only the best quality; put them into a pie-plate, place it in the oven to let the nuts get a light brown color, which will take about six minutes; remov...
- 73. Peach Ice-Cream
- Put in a vessel half a pound of powdered sugar with six egg yolks, then mix well with the spatula for ten minutes; add a pint of boiling milk, stir for two minutes longer, and pour the whole into a co...
- 74. Lemon Ice-Cream
- Put half a pound of powdered sugar into a basin; grate in the rind of two fine lemons, add four egg whites, and mix well with a wire-whip for two minutes, then add a pint of cold milk, stirring again ...
- 75. Lemon Water-Ice
- Put in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon, or of two small ones, squeezing in the juice of three good-sized ones, or of four if s...
- 76. Orange Water-Ice
- Put into a vessel one quart of cold water, half a pound of powdered sugar, and grate in the rind of two fine, ripe, medium-sized red oranges, adding their juice besides the juice of three medium-sized...
- 77. Raspberry Water-Ice
- Place in a vessel half a pound of powdered sugar, squeeze in the juice of three sound lemons, add a pint of nicely picked and cleaned raspberries, then with the spatula beat briskly for five minutes; ...
- 78. Pineapple Water-Ice
- Cut a small-sized, ripe pineapple in two; put one-half away for further use, paring and peeling the other half neatly, then cut it into small pieces; place them in a mortar, and pound them thoroughly ...
- 79. Macaroon Ice-Cream
- Take six ounces of macaroons; put them into a tin pan, and place it in a moderate oven to dry for ten minutes. Remove, and lay them on a table to cool off for twenty minutes, then put them in a mortar...
- 80. Napolitaine Ice-Cream
- Prepare a pint of vanilla ice-cream as for No. 68; a pint of pis-tache ice-cream (No. 72), and a pint of raspberry water-ice (No. 77). Take a long brick-form holding three pints, put at the bottom of ...
- 81. Tutti-Frutti
- Prepare a pint of vanilla ice-cream as for No. 68, half a pint of strawberry ice-cream (No. 71), and half a pint of lemon water-ice (No. 75); let them remain in the freezers. Put four ounces of candie...
- 82. Plombiere A La Kingman
- Put together into a saucepan eight egg-yolks, half a pound of powdered sugar, a piece of vanilla-bean one inch long and split in two, also a pint of sweet cream, and six ounces of finely grated cocoa....
- 83. Punch A La Lorenzo Delmonico
- Put in a china bowl half a pound of powdered sugar, squeeze in the juice of three fine, sound, large lemons, and the juice of a fine, large, red orange, then with a very clean wooden spoon mix togethe...
- 84. Romaine Punch
- Make half the quantity of the preparation the same as lemon water-ice (No. 75), and before freezing add a gill of Jamaica rum; then finish the same, only serving the romaine punch in six small punch-g...
- 85. Punch A La Cardinal
- Prepare half the quantity of the preparation as for raspberry water-ice (No. 77); strain it through a sieve into the freezer, then pour in half a gill of red curacoa, and half a gill of maraschino; pu...
- 87. Punch En Surprise
- Have six fancy forms; one the shape of a pear, one of an apple, one of a banana, one of a tomato, one of a pineapple, and one of a peach. Fill a tin pan with finely cracked ice well mixed with rock-sa...
- 88. Punch A La Francaise, Hot
- Put in a saucepan on the hot range one pint of Jamaica rum, with twelve ounces of granulated sugar; stir continually with the spatula until reduced to half the quantity. Add the juice of three lemons,...
- 89. Punch A La Czarina, Hot
- Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St. Croix rum, and two ounces of good cognac. Light this mixture with a match, and let it bur...
- 90. Champagne Cup
- Squeeze the juice of half a good-sized, sound lemon into a fancy glass pitcher large enough to contain five pints; sweeten with one tablespoonful of powdered sugar, then add two ponies of red curagoa,...
- 91. Claret Cup
- Have a glass pitcher holding two and a half quarts, or five pints; squeeze in the juice of three medium-sized, sound lemons, add four tablespoonmls of powdered sugar, two ponies of red curacoa, and tw...
- 92. Skerry-Wine Jelly
- Put one quart of cold water into a saucepan with half a pound of granulated sugar; break in two ounces of gelatine in small pieces, and grate in the rind of a medium-sized lemon, squeezing in the juic...
- 94. How To Make Black Coffee
- Take six light tablespoonfuls of coffee-beans; grind them in a mill neither too coarse nor too fine. Have a well-cleaned French coffee-pot, put the coffee on the filter, with the small strainer over, ...
- 95. Cafe Au Lait (Coffee With Milk)
- Have a clean French coffee-filter ready on the hot range; place in it four and a half ounces of freshly ground coffee, as for No. 94; then gradually pour over it, all around, half a pint of boiling wa...
- 96. Cafe Glace (Iced Coffee)
- Prepare one quart of coffee as for No. 94, and also one quart of thoroughly heated milk (not boiled). Pour both coffee and milk into a small ice-cream freezer. Sweeten with three tablespoonfuls of pow...
- 97. The A La Russe (Russian Tea)
- Place in a tea-pot three heaped tablespoonfuls of English-breakfast tea; pour over a little boiling water, just sufficient to cover the tea, about two tablespoonfuls; let infuse for one minute, then d...
- 98. How To Make Chocolate
- Select three-quarters of a pound of good chocolate (Maillard's is preferable), break it into pieces, and put them in a saucepan on the stove with half a pint of boiling water; stir well with a wooden ...
- 99. Egg-Nog
- Have a punch-bowl sufficiently large to hold at least three quarts. Crack eight very fresh eggs, separate the yolks from the whites, and then with the aid of a wire-whip sharply beat up the yolks i...
- 100. Champagne Punch
- Have a pretty champagne bowl large enough to hold three quarts. Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice,...
- 101. Glace Royale For Allumettes
- Put into a small bowl half the white of a raw egg and two ounces of extra fine sugar, and beat well with a spatula. Drop in carefully-just one drop, and no more, of lemon juice; beat again for five mi...
- 102. Burned Sugar
- Put into a small iron omelet-pan half a pound of granulated sugar, and place on a slow stove to burn thoroughly for thirty minutes. Remove the pan to the table to cool slightly for five minutes, and t...
- 103. Stewed Apples
- Take six fine, sound Middletown pippin apples, peel them neatly, and with an apple-corer core them thoroughly, then cut each apple into four quarters, and lay them in a saucepan with a pint of cold wa...
- Books By A. Filippini
- One Hundred Recipes For Cooking And Serving Fish. This little book contains the best recipes that Mr. Filippini has used during his twenty-five years' experience with the celebrated house of Delmoni...
- The Flowing Bowl. What and When to Drink
- By The Only William. Full Instructions How to Prepare, Mix, and Serve Drinks; also Recipes for 227 Mixed Drinks, 89 Liquors and Ratafias, 115 Punches, 58 Bowls, and 29 Extra Drinks; also Directions...
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