The Book Of Entrees | by Janet Mackenzie Hill
Including casserole and planked dishes
Title | The Book Of Entrees Including Casserole And Planked Dishes |
Author | Janet Mackenzie Hill |
Publisher | Little, Brown, And Company |
Year | 1911 |
Copyright | 1911, Janet Mackenzie Hill |
Amazon | The Book Of Entrees |
By Janet Mackenzie Hill, Author of "Cooking for Two," "The Up-to-Date Waitress," "Salads and Sandwiches," etc.
Illustrated
Pertinent Sayings
"Success in the practice of cookery, as in any undertaking of life, is the result not only of natural aptitude, but of persevering application."
"What will be agreeable to the stomach and restorative to the system at five o'clock will be uneatable and indigestible at a quarter past." - The Cook's Oracle.
"The wise woman will have many side-lights in her composition; and in the kitchen her sauces will have many shadings."
"Above all, study well your sauce; if it fail, disaster is inevitable; if it succeed, place laurel leaves in your hair, for you will have conquered. A woman who has mastered sauces sits on the apex of civilization." - The Feast of Autolycus.
"The poetry of life always has a practical side to it, and most practical affairs rightly worked out are full of poetry." - Powell.
Entrees. Their Character And Time Of Service- In a consideration of the subject of entrees, the first question to be asked is, what is an entree? There are certain characteristics that pertain to an entree, and these we will consider later on; bu...
Preliminary Preparations And Processes Meat And Fish Stock- Many entrees are prepared of meats that have been previously cooked; such meat loses in flavor during the reheating process, but this flavor may be restored, in a measure at least, by the judicious us...
Braising- Braising and roasting, on account of the articles usually selected for these methods of cooking, are not employed to any great extent in the cooking of Entrées. Sweetbreads and veal, in a few fancy fo...
Larding- Larding, primarily, consists in drawing lardoons (match-like pieces of fat salt pork or bacon) into meats. Lardoons are usually drawn into dry meats, to add richness to them. Fillets of beef, tournedo...
Whipping Cream Preparation- Cream for whipping should be taken from milk that has been standing twenty-four hours in a cool place. Such cream, free from milk, can usually be beaten solid, or so that it will stand alone, in muc...
Blanching- Blanching Vegetables Many vegetables, especially such as have a strong flavor, are made more delicate if they be cooked a few moments to draw out a little of the flavor, then drained, cooled in cold ...
Golden Veal Broth- (3 pints) 4 pounds leg of veal 2 pounds leg of beef 1 fowl 1 carrot 2 small onions 2 or 3 stalks of celery 2 or 3 branches of parsley About 5 pints of water Remove about three-fourths a pound of th...
Clearing Two Quarts Of Stock- (With raw meat, etc.) 2 quarts of broth 1 pound of lean beef 1 white of egg Several shells of eggs The framework and bits of meat of a fowl, roasted without stuffing Additional seasonings as needed...
Grilling Or Broiling- In grilling or broiling, an article is cooked over an open fire, preferably a bed of glowing coals. The article to be cooked is held upon a grill, gridiron or broiler - a frame consisting of parallel ...
Poeling- Pöeling is a process of cookery carried out in an earthen casserole; but the finished dish is unlike the choice stew which we usually associate with the casserole, for no liquid is used in its prepara...
Poaching- The term poaching is applied to the cooking of various articles by means of a liquid that is always kept just below the boiling point. The cooking is carried out by quite diverse procedures, but no ...
Sauteing- Sauteing is cooking in a small quantity of hot fat. Fowl, birds, game, beef, veal, fish, etc., are sauted. Fowl are separated into pieces at the joints; beef, veal, game and fish are all divided into ...
Frying- Frying is a method of cooking in which heat is communicated to the article by immersion in hot fat. Temperature Of Fat For Frying The item of first importance in frying is the temperature of the f...
Boning- Boning does not enter very largely into the preparation of Entrées. A loin of veal or lamb, with flank removed, is sometimes boned and then cut into medallions. Chickens, birds, smelts and brook trout...
How To Cook Stock- Kinds Of Meat, Fish, Etc., In Stock Stock, or broth, may be made of a single variety of meats, game or fish, or of a combination of two or more varieties. Beef, veal and chicken combined give consomm...
How To Cook Stock. Continued- Consomme Use the same ingredients as for standard broth, except take two pounds, each, of beef and veal. Partly roast a fowl and add when the broth is about half cooked. Remove the fowl when tender. ...
Maintenon Preparation- 1 onion 2 tablespoonfuls of butter 1 cup of white broth ¼ cup of butter ½ cup of flour ½ teaspoonful of salt ½ teaspoonful of paprika White broth Cream ¼ pound of fresh mushrooms 2 tablespoo...
D'Uxelles Preparation- ½ cup of butter 1 onion, chopped fine 2 shallots, chopped fine ½ clove of garlic, crushed 2 ounces of lean ham in bits 6 ounces of fresh mushrooms, chopped ½ cup of Sauterne ½ cup of brown sauce ¼ ...
How To Cook Panada- Panada is a flour - often a bread - preparation used to give consistence to forcemeat. Panada is not used in all forcemeats. It is not used in mousse-line forcemeat, which is very delicate. Bread P...
How To Cook Forcemeat- Raw chicken, veal, game, fish, etc., scraped and pounded to a pulp with raw eggs, sifted and mixed with cream or other fat, and sometimes with sauce or panada, is called forcemeat. The most delicate o...
Frying Timbales and Fritters- Fritter Batter For Eggplant, Cauliflower, Bananas, Etc Beat an egg without separating the white and yolk. Add half a cup of milk, and stir gradually into threefourths a cup of flour, sifted again wit...
Vol-Au-Vent Preparation- Brioche For Vol-Au-Vent Case 2 cakes of compressed yeast ½ cup of water 3 whole eggs 4 yolks of eggs ½ cup of scalded milk 2/3 cup of butter 4 2/3 cups of flour Mix the yeast cakes through the wa...
How To Make Puff Paste- Weigh out half a pound (one cup) of butter and half a pound (two cups) of pastry flour. Put two tablespoonfuls of the flour into a dredger for use when rolling the paste. Add one-fourth a teaspoon-ful...
How To Make Sauces- A sauce is needed to give the finishing touch to most entrees, and, without doubt, it is the sauce that makes or mars the dish. A perfect sauce is a marvel of smoothness, glossiness and flavor, but th...
How To Make Sauces. Part 2- Fat Emulsions As Sauces Sauces are used to add richness to dishes deficient in this quality and there are a few choice sauces made of butter or oil emulsified by means of egg yolks with a little acid...
How To Make Sauces. Part 3- Poivrade Sauce, No. 2 1/2 small onion 1/2 small carrot or 1 spring carrot chopped fine 2 tablespoonfuls of butter (clarified) 1 tablespoonful of fine-chopped raw ham 1/4 teaspoonful of marjoram ...
How To Make Sauces. Part 4- Brown Tomato Sauce, No. 1 3 tablespoonfuls of butter 1 teaspoonful of onion 1 tablespoonful of carrot 1 branch of parsley Small piece of bay leaf 4 tablespoonfuls of flour ½ teaspoonful of salt ½ te...
How To Make Sauces. Part 5- Salmis Sauce ½ small carrot ½ small onion 1 stalk of celery 1 tablespoonful of lean ham 1 sprig of thyme ¼ bay leaf 3 tablespoonfuls of butter 1 tablespoonful of Madeira Bones of a bird 1 cup ...
How To Make Derivatives Of Veloute And White Sauces- Bechamel Same as Velouté except that part of the liquid is cream or rich milk. Fish Bechamel and Fish Velouté are made with fish broth. Sauce Supreme This sauce is made of white roux and rich chi...
How To Make Derivatives Of Veloute And White Sauces. Part 2- Drawn Butter Sauce ¼ cup of butter ¼ cup of flour ½ teaspoonful of salt ½ teaspoonful of pepper 2 cups of cold water ¼ cup of butter Make a white roux with the first four ingredients; stir in the...
How To Make Derivatives Of Veloute And White Sauces. Part 3- Sauce Tartare (For fried fish, oysters, fish balls, etc.) To a pint of mayonnaise sauce, made with mustard, add a shallot, chopped exceedingly fine, one-fourth a cup, each, of fine-chopped capers, o...
How To Make Brown Roux- For half a pound, take half a cup of clarified butter (see Chapter II) and one cup and a fourth of pastry flour. Melt the butter, add the flour, and let cook on a slow fire, stirring often, until the ...
How To Make Brown Or Espagnole Sauce- Brown Or Espagnole Sauce, No. 1 ½ cup of clarified butter 1¼ cups of pastry flour 2 teaspoonfuls of salt 2 teaspoonfuls of pepper 3 pints of brown stock (beef) 1 pint of tomato puree ½ cup of dried ...
How To Make Brown Mushroom Sauce- To one pint of hot brown sauce add one cup of button mushrooms, cut in halves lengthwise. Let the mushrooms become hot without boiling the sauce. A tablespoonful or two of the liquid from the can may ...
How To Make Hollandaise Sauce- Hollandaise Sauce, No. 1 ½ cup of butter 2 to 4 yolks of eggs ¼ teaspoonful of salt ¼ teaspoonful of pepper ½ cup of boiling water 2 tablespoonfuls of lemon juice Prepare as mousseline sauce. ...
Vegetable Accompaniments And Entrees Not Including Souffles, Timbales, Creams Or Iced Preparations- Suggestions For Cooking Vegetables The common and simple processes of cooking vegetables are supposed to be known; but as the success of all vegetable entrees depends, in great measure, upon the mann...
Vegetable Accompaniments And Entrees. Part 2- Kohl Rabi Quickly-grown, young kohl rabi may be cut in halves, crosswise, cooked tender and served as artichoke bottoms. It should be cooked in water without salt. Plain, boiled, it may be served wit...
Vegetable Accompaniments And Entrees. Part 3- Vegetable Ragout Cut six choice, pared potatoes into half-inch cubes; add six sliced leeks, cover with boiling water, let cook ten minutes, then drain. Cut half a bunch of asparagus in inch lengths, ...
How To Cook Tomatoes- Broiled Tomatoes And Green Peppers Cut fresh tomatoes in slices an inch thick. Sprinkle over them green peppers, cut in thin strips. Put bits of butter on them, here and there, and sprinkle lightly w...
How To Cook Corn- Baltimore Samp Baltimore samp is dry kernels of white corn broken into comparatively large pieces. It should be blanched in the same manner as rice, but after blanching should be cooked very slowly f...
How To Cook Chayote- Chayote, Andalouse Cut the chayote in halves, take out the seed, and remove the skin. Cook in boiling, salted water about an hour and a half, or until nearly tender. Drain, and put into a saucepan. A...
How To Cook Beans- Lima Beans, Hollandaise This dish may be prepared with fresh, canned or dried Lima beans, also kidney and other beans may be prepared in the same manner. Dried beans may be soaked over night in cold ...
How To Cook Onions- Onions On Toast With Cream Peel mild onions; let boil rapidly an hour, drain, add fresh water and a little salt and let cook until tender, another hour or longer. Have a round of toast for each onion...
How To Cook Green Peppers- Stuffed Green Peppers, D'Uxelles Style Allow one green pepper for each service; dip them in hot fat, sprinkle with salt and with a cloth rub off the outer skin. Cut out the pepper around the stem and...
How To Cook Mushrooms- Broiled Mushrooms On Toast Peel the caps. Remove the stems and set aside stems and peelings to flavor a soup or sauce. Brush over the wires of a hot broiler with a cloth, holding a bit of butter. Sel...
How To Make Purees- Chestnut Puree With a sharp-pointed knife cut a short slit in the shell on one side of each nut. Let cook one minute in boiling water, drain and let dry. To each pint of nuts add a teaspoonful of fat...
Cooking Macaroni- Macaroni is usually broken into pieces about an inch in length and is cooked - without blanching - in rapidly boiling water. When tender drain and rinse in cold water, then drain again. The cold water...
How To Cook Artichokes- Globe Or French Artichokes A portion of the undeveloped blossom of the French artichoke is the part that is eaten. The plant has leaves from three to four feet long. The flower stem is from three to ...
How To Cook Celery- Braised Celery The celery should be such as is without much fiber, white and tender; trim off the tops, leaving stalks about eight inches from the top of the root, also the root neatly, and remove gr...
How To Cook Asparagus- Cut off the stalks at the point where toughness begins, and remove the lower scales on the stalks, (these often being objectionable), tie the stalks in bunches and set to cook, standing tips up in boi...
How To Cook Potatoes- Potatoes, Vienna Style Mash hot, well-cooked-and-drained potatoes, and season liberally with salt and butter. Add a very little cream or rich milk, and beat until light and smooth. Two or three beate...
How To Cook Okra- Boiled Okra Wash the okra pods, and cut the ends to make them of uniform length. Wash, and set to cook in an agate or porcelain-lined saucepan, with a small quantity of salted water. Let cook about h...
How To Cook Spinach- Spinach, With Stuffed Eggs ½ a peck of spinach Salt and pepper 3 tablespoonfuls of butter 4 hard-cooked eggs About ½ cup of tongue or ham ¼ teaspoonful of salt ¼ teaspoonful of curry powder ¼ tea...
How To Cook Lettuce- Green Peas Stewed With Lettuce 1 quart of shelled peas 1 large head of lettuce 1 onion, peeled 2 branches of parsley ¼ cup of butter 1 teaspoonful of salt ½ teaspoonful of black pepper ¼ cup of fl...
How To Cook Eggplant- Eggplant, Marseillaise Cut three small eggplants in halves, lengthwise, and slash the meat in opposite directions without cutting through to the skin. Put, cut side down in a kettle of hot fat and le...
Cooked Fish, Chicken, Vegetables, Etc- The materials for entrees composed of salpicon or chopped articles may be raw or cooked; one article or a combination of two or more may be used. In most of these entrees, especially if cooked materia...
How To Cook Oysters- Oysters In Brown Sauce (Filling For Puff Cases) Bring a quart of oysters quickly to the boiling point, then drain. Melt two tablespoonfuls of butter; in it cook a slice of onion, three or four slices...
How To Cook Lobster- Lobster, American Style This dish is made preferably from live lobster, but as this is inconvenient except in a few localities, directions are given for lobster previously cooked. Rub an agate stewpa...
How To Make Minced Roast Beef- Minced Roast Beef, Bordelaise Cut cold roast ribs of beef or roast fillets into the thinnest slices possible, trimming off all bits of gristle, fat, etc., meanwhile. Over a generous pint of such slic...
How To Make Hashed Lamb, Provensale- 2 cups of cold roast lamb, chopped 1 onion chopped 4 tablespoonfuls of butter 1 cup of fresh mushrooms peeled and broken in pieces ¼ cup of flour ½ teaspoonful of salt ½ teaspoonful of pepper ½ c...
How To Make Chop Suey- Cut tender fresh pork (lean) and chicken, one or both, into very thin pieces an inch and a half in length and half an inch wide. Saute these in fat tried out of fresh pork. Have ready half as much (in...
How To Make Kidneys Saute On Toast- Purchase six veal or lamb kidneys. Remove the outer skin, then cut the kidneys into round slices about one-third an inch thick. Let the slices stand covered with cold, salted water about half an hour,...
How To Cook Terrapin- Terrapin, Philadelphia Style Immerse the terrapin, one by one, in boiling water. Let them remain in the water only long enough to loosen, and remove the outer skin on rubbing with a cloth. When all a...
How To Make Franchini Patties- 1 cup of cooked chicken breast 1 cup of cold, boiled ham 2 tablespoonf uls of butter 2 tablespoonfuls of butter 3 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of paprika 1¼ cups of ...
Cooked Chicken- Chicken Breast And Macaroni In Cases, Etc 1 cup cubes of chicken breast 1 cup inch lengths of macaroni ¼ cup of truffles (in slices) ¼ cup of Parmesan cheese 1¾ cups of cream sauce ½ teaspoonful of ...
Cooked Chicken. Continued- Chicken Allemand For Patties, Etc 2 tablespoonfuls of butter 2 tablespoonfuls of flour ¼ teaspoonful of salt ¼ teaspoonful of pepper ¼ teaspoonful of nutmeg 1 cup of chicken stock 6 canned mushrooms...
How To Make Chicken A La King- (Often served from chafing dish) 2 tablespoonfuls of butter ½ green pepper 1 cup fresh mushroom caps 2 level tablespoonfuls of flour ½ teaspoonful of salt 1 pint of cream 3 cups of cooked chick...
Sweetbreads, Shrimps, Finnan Haddie, Halibut, Crab Flakes Or Lobster Newburg- Recipe I 1 teaspoonful of butter 1 tablespoonful of flour ¼ teaspoonful of salt ¼ teaspoonful of paprika 1 cup of thin cream 2 cups of solid material Yolks of 2 eggs ¼ cup of sherry wine Make a sau...
How To Make Croquettes- The dishes in this chapter are largely made up of salpicon mixtures of cooked ingredients, enclosed when cold in egg and crumbs, batter or paste, and fried, sauted, baked or cooked au gratin. That is,...
How To Make Croquettes. Part 2- General Recipe For Croquettes 1½ cups of cooked material, cut in small, regular cubes ¼ cup of butter ½ cup of flour 1 cup of chicken stock or milk 1/3 cup of cream ½ teaspoonful, each, of salt and ...
How To Make Croquettes. Part 3- Rice And Cheese Croquettes 1 tablespoonful of butter 1 tablespoonful of flour ¼ teaspoonful of salt ¼ teaspoonful of paprika ¼ cup of milk 1 cup of cooked rice 4 tablespoonfuls or more of grated che...
How To Make Oyster Croquettes- Oyster Croquettes, No. 1 1 quart of oysters 1 cup of cold water 2 level teaspoonfuls of gelatine 3 tablespoonf uls of cold water 1/3 cup of butter 1/3 cup of flour ½ teaspoonful of salt ½ teaspo...
How To Make Cutlets- Shaping Cutlets For a cutlet shape flatten the ball, leave one end and side round, and with the fingers hollow one side and draw the end to a broad point. With a little experience one may give the mi...
How To Make Cutlets. Continued- Chicken Cutlets, Du Barry Style Butter cutlet-shaped molds and fill them with chicken forcemeat, made with cream. (See Chapter II.) Poach as usual, but leave them a trifle underdone. They must be coo...
How To Make Fried Stuffed Eggs- 6 fresh eggs 4 anchovies freed of oil ¼ cup of soft bread crumbs 2 tablespoonfuls of melted butter Salt and pepper Cream 2 tablespoonfuls of water 1 egg Soft white crumbs Cover the eggs with ...
How To Make Fish A La Virginia- ½ cup of sifted bread crumbs (soft) ½ cup of cream 1 egg, well beaten ½ teaspoonful of salt ¼ teaspoonful of paprika 1 cup of cooked fish, shredded Halves of tomatoes Rounds of toast Cook the bread...
How To Make Savoury Fritters- Mushroom Fritters Peel the caps of two dozen fresh mushrooms, cut them in small cubes and cook in melted butter until the moisture is evaporated. Beat two yolks of egg and stir into one cup of hot Be...
How To Make Veal Cutlets- Veal Cutlets, Pojarski 1 pound of veal pulp 1/3 cup of butter ¼ cup of thick cream ½ teaspoonful of salt ½ teaspoonful of paprika ¼ teaspoonful of nutmeg 1 egg 2 tablespoonfuls of water Sifted brea...
How To Make Au Gratin Dishes- Serving Au Gratin (1) Dishes served au gratin, meats, fish, vegetables, etc., in a sauce, are always cooked in advance and are usually, though this is not essential, warm when the mixture that is to ...
How To Make Au Gratin Dishes. Part 2- Creamed Fish Au Gratin, Duchesse Border (To serve eight) 1½ pounds of cooked fish (cod, halibut, haddock, salmon, bass, etc.) 2½ cups of Mornay Sauce 3 pints of duchesse potato (about) Yolk of 1 eg...
How To Make Au Gratin Dishes. Part 3- Chicken-And-Oyster Pies In individual dishes arrange layers of fillets of cold cooked chicken and cleaned oysters, and sprinkle with salt and pepper. Add tiny bits of butter, here and there, and two ...
How To Make Souffles- This chapter deals with the most delicate of the preparations classed as entrees. Timbales, other than those made of forcemeat, and souffles, call for more skill in the baking than in the making; but ...
How To Make Souffles. Part 2- Ham Souffle, Alexandra Prepare either of the recipes for ham souffle. When putting the mixture into the mold, put in first a layer of the souffle preparation, then a layer of cooked asparagus tips, d...
How To Make Souffles. Part 3- Spinach Souffle Melt three tablespoonfuls of butter in a small saucepan, and stir in three tablespoonfuls of flour, one-fourth a teaspoonful, each, of salt and pepper, and, gradually, one cup of crea...
How To Make Timbales- The term timbale was formerly applied to any smooth preparation poached in molds of a shape somewhat resembling that of a drum, i. e., straight sides with the diameter of the top and bottom the same. ...
How To Make Timbales. Part 2- Egg Timbales In Pimento Cases Butter eight or nine fluted timbale molds very thoroughly, and line each with a canned pimento. Trim the top of each pimento neatly, to form a perfect edge. (A pair of s...
How To Make Timbales. Part 3- Cauliflower Timbales 1 cup of dry cauliflower puree 1/3 cup of grated bread crumbs 2 whole eggs 1 yolk of egg ½ teaspoonful of salt ½ teaspoonful of pepper 2 tablespoonfuls of melted butter ½ cup...
How To Make Timbales. Part 4- Molded Fish, Norwegian Style (Cooked fish) ½ pound of cooked fish 1 raw egg, unbeaten 1 raw egg, beaten light ½ teaspoonful of salt ½ teaspoonful of pepper ½ teaspoonful of onion juice 1 cup of cre...
How To Make Chicken Pilau, Turkish Style- ¾ cup of rice ¼ cup of butter 3 cups of chicken or veal broth 3 peeled tomatoes or ¾ cup of canned tomatoes 2 sprigs of parsley 1 onion with 3 cloves 1 teaspoonful of salt ¼ cup of butter 2 cup...
How To Make Chicken Supreme En Surprise- Breast of 1 chicken ½ pound of veal pulp 1 teaspoonful of salt ½ teaspoonful of paprika ¼ cup of panada (bread) 2 whole eggs or 4 yolks ¾ cup of cream 2 truffles 1 pair of sweetbreads, cooked ...
How To Make Chicken Timbales- Decorate individual timbale molds with slices cut from truffle. Fill with any variety of chicken forcemeat, made with cream, and poach in the usual manner. Serve with Bechamel or velouté sauce. Bou...
How To Make Mushroom Timbales- Rice-And-Mushroom Timbales ¼ pound of fresh mushrooms ¼ cup of butter 1 cup of rice 1 teaspoonful of salt ½ teaspoonful of paprika 1 quart of chicken broth or 1 pint each broth and tomato puree...
How To Make Veal Quenelles, With Green Peas- 1 cup of veal pulp (8 ounces) ¼ cup of cold white or velouté sauce 2 whites of egg unbeaten ½ teaspoonful of salt ½ teaspoonful of paprika 2 whites of egg, beaten dry 1 cup of cream, beaten firm Se...
How To Cook Sweetbreads- Medallions Of Sweetbread, Berengere Braise the sweetbreads and cut each piece into four slices. Trim each slice with a round or oval cutter; pipe on the edge of each a thick border of veal or chicken...
How To Cook Forcemeats- Lamb Cutlets, With Foie Gras And Forcemeat 8 lamb chops 4 ounces (½ cup) of chicken or veal forcemeat 1 small tin of foie gras 2 tablespoonfuls of fine-chopped truffles or mushrooms ¾ cup of cracke...
How To Make Mousselines- Border Of Ham Mousseline With Macaroni Italienne 1 pint or pound of raw ham pulp 2 whites of eggs (unbeaten) ½ teaspoonful of paprika 2 cups of thick sweet cream (unbeaten) 1 cup of macaroni ¾ cup o...
How To Make Truffled Fish Mousseline- Truffled Fish Mousseline, No. 1 1 cup of fish pulp (½ pound) ½ cup of panada 3 whites of egg, unbeaten ½ teaspoonful of salt 1/3 cup of butter 1 cup of cream, beaten firm Truffles as needed Butte...
Quenelles, Mousselines And Other Forcemeat Preparations- Two recipes for forcemeat are given in Chapter II; either of these, or any of the recipes for forcemeat, given under the special recipes in this chapter, may be used for quenelles shaped in spoons. Wh...
How To Make Turban Of Trout Fillets A La Villaret- Butter a medium-sized Savarin mold (Turk's head mold). Have ready enough fillets from brook trout of a length equal to the height of the mold. Each trout gives two fillets. If the trout be salmon-colo...
How To Make Oyster Entrees- Oysters, Manhattan Style 3 to 6 oysters for each service For 2 dozen oysters take ½ cup of butter ½ teaspoonful of salt ½ teaspoonful of paprika 1 tablespoonful of fine-chopped parsley Bacon as ...
How To Make Halibut Entrees- Hot Medallions Of Halibut, Vermicelli Style Have halibut steaks cut a generous half-inch thick. Remove skin and bone from the steaks, to secure fillets or pieces containing nothing unedible. Press ea...
How To Cook Trout- Brook Trout Au Bleu The trout should be fresh from the water; drain and wash them thoroughly. About ten minutes before serving have ready court bouillon, boiling in a shallow basin; throw the trout i...
How To Make Sea Food Entrees Composed Of Fillets, Supremes, Cutlets, Etc- In this chapter we consider entrees in which the principal ingredient is a solid piece of meat or fish or the whole of a small object, as an oyster or crab. When pieces of meat or fish are selected, t...
How To Make Sea Food Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Part 2- Fried Scallops In Bread Basket Pour boiling water over the scallops, heat quickly to the boiling point, drain and dry on a cloth. Roll in sifted bread crumbs, then in an egg, beaten and diluted with ...
How To Make Sea Food Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Part 3- Fillets Of Fish, Duglere Separate the fish into fillets. The fillets may be left plain, rolled into turbans and each held in shape with a buttered toothpick, or folded over a buttered strip of potato...
How To Make Sea Food Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Part 4- Green Mousseline Sauce To recipe for Bearnaise sauce beat in three table-spoonfuls of cooked spinach, drained and pressed through a sieve (the spinach must be a consistent pulp) and one-fourth a cup ...
How To Make Sweetbreads Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Sweetbreads Alice (Fillipini) 6 heart sweetbreads Lardoons of pork 1 teaspoonful of salt ½ teaspoonful of paprika Grating of nutmeg 1½ cups of cream 2 cups of milk 12 mushroom caps 1 tablespoonfu...
How To Make Sweetbreads Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Continued- Slices Of Sweetbreads, Doria Style Cut four heart sweetbreads, blanched nicely, in halves, horizontally. Trim all to the same shape and size, and saute in butter. When nearly done, take out the sweet...
How To Make Veal Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Marrow Fritters, D'Uxelles Style Cut beef marrow into slices an inch thick. Let stand two hours in cold water. Cover with water, just below the boiling point, and let stand about ten minutes. Drain a...
How To Make Chicken Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Fried Chicken, Maryland Style Singe and clean, then separate a young chicken weighing about two pounds and a half into pieces at the joints; divide the breast and the back to make with the others abo...
How To Make Chicken Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Part 2- Fritot Of Chicken Separate a cold poached or boiled fowl, at the joints, into pieces for serving. Remove and discard the skin and such bones as can be removed without spoiling the shape of the flesh....
How To Make Chicken Entrees Composed Of Fillets, Supremes, Cutlets, Etc. Part 3- Fricassee Of Poultry Wings, Princesse This dish is recommended, particularly, for service in places where quite a large number of roasted fowl are carved before they are served. The roasted wings are...
How To Make Chicken Livers- Chicken Livers Sauted, With Cucumbers 2 or 3 large green cucumbers Broth 1 onion with 3 cloves in it 2 sprigs of parsley 3 or 4 slices of carrot ¼ green pepper pod 1 pound of chicken livers Sal...
How To Make Lamb and Mutton Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Fillets Of Lamb On Artichoke Bottoms Have half a cup of carrots cut in figures or juliennes, also half a cup of bits of onion. Put these over the fire with two or three tablespoonfuls of butter, cove...
How To Make Lamb and Mutton Entrees Composed Of Fillets, Supremes, Cutlets. Part 2- Broiled Medallions Of Lamb, With Lima Bean Puree Prepare the medallions from a boned loin, or buy the chops, remove the bones, and press the meat into the desired shape. Prepare three cups or more of...
How To Make Lamb and Mutton Entrees Composed Of Fillets, Supremes and Cutlets. Part 3- Lettuce, Chestnut-And-Cherry Salad Cut canned or preserved cherries in rings. Cut eighteen blanched-and-cooked Italian chestnuts in thin slices, and carefully wash and dry a head of tender lettuce. D...
How To Make Beef Tournedos- Tournedos Bearnaise Grill the tournedos. Set them on rounds of bread fried in butter. Coat them delicately with meat glaze. Serve Bearnaise sauce in a separate dish. Dress the crusts in a circle. ...
How To Make Beef Fillet Of Beef For Use In Entrees- For use in entrees the thickest part of a fillet of beef is cut across the grain, or laterally, into fillets about one inch and a half thick. Round fillets about one and a quarter inches thick are c...
How To Cook Beef Tongue- Beef Tongue, Poivrade Style 1 ounce of fat salt pork or bacon 2 slices of onion ½ carrot ¼ bay leaf 12 pepper-corns 1 sprig of parsley ¼ cup of vinegar 1½ cups of brown stock 1/3 cup of Sulta...
How To Make Pork And Venison Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Pork Chops Have eight pork chops cut, with a rib bone, about three-fourths an inch thick. Set in a large frying pan into a moderate oven and let cook about an hour, pouring off the fat as it accumula...
How To Make Squab Entrees Composed Of Fillets, Supremes, Cutlets, Etc- Braised Squabs Or Goslings Truss six squabs for roasting; roll them in flour and saute in butter, turning to brown them evenly on all sides. Add one cup and a half of Sauterne (or white broth) and le...
How To Make Aspic Jelly- Aspic jelly is made from clarified meat broth solidified somewhat with gelatine. A two-ounce package of gelatine, softened in a cup of cold water, is used to each five cups of broth. Consomme, having ...
How To Make Aspic Jelly. Part 2- Aspic Jelly From Uncleared Stock 5 cups of broth freed of fat 1 to 2 ounces of gelatine ½ to 1 whole cup of cold water 3 whites of eggs Several shells of eggs Soften the gelatine in the cold wate...
How To Make Aspic Jelly. Part 3- Yolks Of Eggs Molded In Aspic Often yolks of eggs are left, when the whites only-are called for in cake. With very much less trouble than the description would indicate, these may be made into a very...
How To Make Pâté De Foie Gras In Aspic- 1/8 can pâte de foie gras 2 cups of consommé (cleared) 1/3 package of gelatine 1/3 cup of consommé 3 tablespoonfuls of sherry wine, if desired 1 or a truffles Hard cooked white of 1 egg 1 tablespoon...
How To Make Jellied Relish For Fish- Pimentos ¼ package of gelatine ¼ cup of cold water 1 slice of mild onion 2 green peppers or pimentos Cabbage to make one pint ¼ cup of vinegar ¼ cup of brown sugar ½ teaspoonful of salt ½ tea...
How To Make Jellied Salmon- 2 cups of cooked salmon 1 quart of fish or chicken broth 2 tablespoonfuls of butter ½ onion, sliced 2 branches of parsley 6 slices of carrot ½ cup of tomato Yellow rind of ½ a lemon i ounce of ...
How To Make Cold Entries, Aspics, Chaudfroids, Souffles, Mousses, Salads, Etc- Probably the handsomest entrees are included under the head of cold entrees. The smoothness given by chaudfroid sauce, the high finish imparted by aspic jelly, the various shades of color, no less tha...
How To Make Cold Entries, Aspics, Chaudfroids, Souffles, Mousses, Salads. Part 2- Curled Celery Cut the celery for an inch at one end into as many exceedingly thin slices as possible, then press these slices together and cut them in the opposite direction; repeat at the other end ...
How To Make Cold Entries, Aspics, Chaudfroids, Souffles, Mousses, Salads. Part 3- Mold Of Vegetable Macedoine, With Spinach (Cold) 1 cup of liquid aspic 2 hard cooked eggs 2 cups of spinach pur6e ½ cup of Bechamel Sauce 1 tablespoonful of granulated gelatine ¼ cup of broth ½ tea...
How To Make Cold Entries, Aspics, Chaudfroids, Souffles, Mousses, Salads. Part 4- Vinaigrette Sauce Allow a tablespoonful of oil and half a tablespoonful of vinegar for each service. To this add one-eighth a teaspoonful of salt and pepper as desired, gherkins or capers (the latter...
How To Make Cold Mousses And Creams- Regarding Mousses And Creams The terms mousse and cream are both applied to a puree of meat, fish or vegetable, stiffened with gelatine and lightened with whipped cream. In most of the recipes - as a...
How To Make Cold Mousses And Creams. Continued- Salmon Mousse (Cold) ¼ package of gelatine ¼ cup of cold water 2 or 3 truffles 1 tablespoonful of capers 1 cup of chicken or fish broth Yolks of 3 eggs ½ teaspoonful of salt ½ teaspoonful of p...
How To Make Tomato Cream (Mousse)- Tomato Cream (Mousse) 2 cups of tomato purée Juice of ½ a lemon 1 teaspoonful of onion juice 1 cup of chicken or veal broth ½ package of gelatine (scant) ½ teaspoonful of salt 1 teaspoonful of fine...
How To Make Cold Souffles- Individual Asparagus Souffles (Cold) 1 cup of asparagus purge ½ teaspoonful of salt ½ teaspoonful of pepper ¼ package of gelatine ¼ cup of cold water 1 cup of cream, beaten firm 1 or 2 tablespoonf...
How To Make Chaudfroid Dishes- How To Use Chaudfroid Sauce Chaudfroid sauce is used to give a smooth exterior to an object. If there be depressions on the surface to which it is to be applied, fill these with sauce on the point of...
How To Make Asparagus Creams- Asparagus Cream, Glace Asparagus 2 slices of onion 2 cloves 2 slices of carrot 2 branches of parsley ½ teaspoonful of sweet herbs and spices ½ cup of water ½ teaspoonful of salt ½ teaspoonful of ...
How To Make Pain De Foie De Volaille- 1 pint of chicken livers or 1 pint of calf's liver 2 slices of bacon or salt pork 2 shallots, chopped or 1 slice of onion 1 branch of parsley 1 sprig of thyme ¼ cup of sherry wine or white stoc...
How To Make Galantine Of Chicken, Chaudfroid Style- 1 chicken of 4 pounds 1 pound of lean veal 1 pound of fresh pork, fat and lean ½ teaspoonful of salt (generous) ½ teaspoonful of paprika 3 or 4 tablespoonfuls of sherry wine 1 teaspoonful of oni...
How To Make Fruit Entrees And Sweet Accompaniments- Baked Bananas, Sultana Sauce ¾ cup of sultana raisins 1 cup or more of boiling water 1 cup of sugar 2 teaspoonfuls or more of corn starch 1 teaspoonful of butter 1 teaspoonful of vanilla or 3 table...
How To Make Sweet Fruit Jellies- Cranberry Jelly 1 quart of cranberries 1 pint of sugar 1 cup of water Cook the cranberries with the water, covered, over a quick fire until the skins burst - about five minutes. Press the cranberri...
How To Make Frappes- Cranberry Frappé 4 quart of cranberries 2 cups of boiling water 2 cups of sugar Juice of 1 lemon Boil the cranberries and water, covered, five minutes or until the skins burst; strain through a ver...
How To Make Punch- Roman Punch 1 quart of water 2 cups of sugar ½ teaspoonful of granulated gelatine 4 tablespoonfuls of cold water 1 cup of lemon juice White of 1 egg, beaten dry 1/3 cup of sugar ¼ cup of water ...
How To Make Sherbet- Rum Sorbet 1 pint of Chablis 1 pint of syrup at 35 by syrup gauge ½ cup of lemon juice ¼ cup of rum Mix the Châblis, syrup, and lemon juice and freeze as usual. When ready to serve, put a spo...
How To Make Fritters- Apple Fritters 11/3 cups of flour 1½ teaspoonfuls of baking powder ¼ teaspoonful of salt 1 egg 2/3 cup of milk (scant) 2 sour apples Pass the dry ingredients together through the sieve. Beat th...
How To Make Planked Dishes- The serving of planked dishes originated in the cooking of fish before an open fire, not far from the water from which it had been taken. A hard wood plank or board was heated and the fish, split open...
How To Make Planked Dishes. Continued- Planked Shad, Supreme Split a shad weighing about three pounds from which the head and tail have been taken. Wipe with a damp cloth. Brush over a hardwood plank with olive oil and upon it fasten the ...
How To Make Planked Chicken- (To serve two or four people) Select a chicken of about two pounds in weight; cut off the neck on a line with the top of the collar bones. Cut the chicken down the entire length of the backbone, clea...
How To Make Planked Sirloin Steak- Planked Sirloin Steak, No. 1 The steak should be cut about an inch and a quarter thick. Remove the flank end. Wipe the steak with a cloth wrung out of cold water. Have ready a hot broiler, well oiled...
How To Make Casserole Dishes- The principal use of a casserole is in the preparation of articles that require slow cooking for either a short or a long time. Birds, chicken, fowl, game, chops and steak are the viands usually selec...
How To Make Casserole Dishes. Part 2- Birds, Pigeons, Etc., En Casserole Birds, left whole, pigeons and partridges, cut in halves, beef or venison steak, cut in pieces for serving, and lamb chops are cooked in the same manner as chicken....
How To Make Casserole Dishes. Part 3- Shoulder Of Lamb En Casserole Cut three pounds of lamb, either the shoulder or the scrag end, in pieces suitable for serving, trimming them, meanwhile of superfluous fat or bone. Melt salt pork or ...
How To Make Casserole Dishes. Part 4- Stuffed Breast Of Veal, Pöeled En Casserole Have the bones removed from a breast of veal. A piece of veal weighing about four pounds is enough for an ordinary-sized family. Slit the veal in the thick...
How To Make Onions En Casserole- Take as many small Bermuda or other mild onions as are needed nearly to fill the casserole. Peel and blanch the onions. With a sharp knife gash each across the top to the depth of half an inch (to ins...
How To Make Chicken En Casserole- Chicken Goulash En Casserole 1 chicken 4 tablespoonfuls of olive oil or butter 2 carrots (new and small) 2 small onions 3 tablespoonfuls of flour 1 cup of broth ½ cup of tomato purge or ½ cup o...
How To Make Veal En Casserole- Veal Cutlets En Casserole Have slices of veal cut from the leg. Cut about a pound and a half of such veal into pieces suitable for serving individually, remove all unedible portions, and draw into ea...
A Few Menus Luncheons. February. Red Color Scheme- Halves of Grapefruit with cherries Chicken-and-Tomato Bouillon Celery, Salted Nuts, Olives Julienne of Halibut, Fried Jellied Relish for Fish with Pimentos Lobster New burg in Ramekins Baking Powder B...
April Or May. Simple Yellow And White Luncheon- Pineapple-and-Orange Cocktail Consommé, with Poached Yolks of Egg (one in each plate) Breadsticks, tied with yellow ribbon Scalloped Fish au Gratin, Lemon Quarters (individual dishes) Cucumber ...
June Luncheons- I Grapefruit and Pineapple in Cocktail Cups Bouillon Salmon Croquettes, Asparagus, Peas Cucumbers, French Dressing Braised Sweetbreads with Macaroni Yeast Rolls Philadelphia Cream Cheese with ...
Luncheons- I Black and Red Raspberries on Grape Leaves, Powdered Sugar Tomato-and-Veal Soup, Whipped Cream Bread Sticks Deviled Crabs in Shells Cucumber Salad Broiled Sweetbreads Green Peas Marshmallow...
Dinners- March Or April I Lobster Cocktail Consommé with Flageolet and Carrot Straws Radishes. Olives. Salted Pecan Nuts Fried Smelts, Sauce Tartare Mushrooms and Sweetbreads under Glass Bells Roast Fill...
Easter Dinners- I Ramekin Cases, Casanova Style Consommé en Tasse Svea Wafers with Cheese Shad-Roe Croquettes, Sauce Tartare Cucumbers Salad Rolls Crown Roast of Lamb Saratoga Potatoes Asparagus, Hollandaise...
December And January Dinners- I Eggs Muscovite Consommé à la Royal Celery. Olives. Salted Nuts Lobster Cutlets, Figaro Sauce Fillets of Chicken, Farced, Chestnut Purée Oyster Patties Larded Beef Tenderloin, Brown Mushroom Sauce P...
Breakfasts- March Or April Bouillon Olives. Celery. Salted Nuts Fresh Fish Croquettes, Sauce Tartare Hothouse Cucumbers Oyster Patties, Brown Sauce Lamb Chops Suédoise Asparagus, Hoflandaise Sauce Individ...
List Of Articles Useful In Preparing Entrees- Foundation Articles Anchovies Apples Artichokes, French (fresh) Artichoke Bottoms (canned) Bananas Beans of all kinds Beef Tenderloin Beef Tongue Birds Brains, Calf's Brussels Sprouts Carrots C...