Menus Made Easy | by Nancy Lake
How to order dinner and give the dishes their French names
| Title | Menus Made Easy |
| Author | Nancy Lake |
| Publisher | Frederick Warne And Co. |
| Year | 1907 |
| Copyright | 1907, Frederick Warne And Co. |
| Amazon | Menus made Easy |
By Nancy Lake, Author Of "Daily Dinners"
Frederick Warne And Co, And New York.
Preface- One of the chief aims of the Art of Cookery is variety. In the following pages so large a number of dishes are given that no difficulty can be experienced in attaining that object. That this is so is,...
- Introduction
- This publication is a humble endeavour to afford some assistance to ladies in the daily difficulty of what to order for dinner, and how to describe it. Cooks are not generally gifted with fertile ima...
- Chapter I. Hors D'oeuvres
- A Dinner may begin with one of the following hors d'oeuvres. If more variety is required, many of the dishes given in the chapter on savoury entremets will be found suitable. Hors d'oeuvres are usua...
- Chapter II. Soups, Or Potages
- Soups may be divided into two classes: Firstly, Clear, transparent soups, or consommes, of meat, game, or poultry, varying according to the floating garnish added to them. Secondly, Thick soups, inclu...
- Soups, Or Potages. Part 2
- Garbure à la Villeroi has the stock vegetables cut up and dressed on slices of bread sprinkled with grated cheese, and served with it in a separate dish. aux marrons has a dish of braised chestnuts ...
- Soups, Or Potages. Part 3
- Potage Gombo is made with okra, tomatoes, and shrimps, and the stock meat cut in neat pieces. Hoche-pot is Hodge-podge soup, of mutton with vegetables. Jardiniere à la is white soup with a Jardinière...
- Chapter III. Fish, Or Poissons
- When fish is plainly boiled, the French name for it is given on the menu, with the name of the sauce served with it, as Turbot, sauce homard, for boiled turbot served with lobster sauce in a sauce-boa...
- Fish, Or Poissons. Part 2
- Char Ombre Chevalier en terrine is potted char. Cod - Cabillaud à la crime is composed of small pieces of boiled cod in Bechamel sauce, covered with breadcrumbs and browned. à la Garonne is pieces...
- Fish, Or Poissons. Part 3
- Eel-pout Lottes à l' Italienne are fried, and served with Italian sauce. à la Parisienne are stewed, and served in white sauce with oysters. à la Prussienne are boiled in a sauce of stock, oil, champ...
- Fish, Or Poissons. Part 4
- Halibut Flétan à la Monteuil is a steak of halibut, served in a lobster cream sauce, garnished with potato balls. à la Morny is cut in small fillets, and served in a cheese sauce. aux fines herbes is...
- Fish, Or Poissons. Part 5
- Red Mullet Rougets à la Claudine are served in a brown sauce with anchovies, mushrooms and capers. à la Financière are served in Financière sauce. à la Metropole are stewed in white wine with herbs...
- Fish, Or Poissons. Part 6
- Salmon - Saumon à la Beyrout is slices of salmon broiled in papers, and served in anchovy sauce with vinegar, Harvey sauce, chopped onions and mushrooms. à la Cardinal is stuffed with forcemeat, bra...
- Fish, Or Poissons. Part 7
- Smelts Eperlans à l'Anglaise are breadcrumbed, fried, and served with anchovy sauce. à la Juive are breadcrumbed, fried, and served without sauce. à la Orly are served with tomato sauce. au gratin a...
- Fish, Or Poissons. Part 8
- Sprats Esprots à l'Anglaise are fried. à la Diable are devilled. au gratin are baked with herbs and breadcrumbs. Sturgeon Esturgeon à la Royale is a slice of sturgeon rolled, covered with forceme...
- Fish, Or Poissons. Part 9
- Turbot à la Mazarine is served in Hollandaise sauce with the addition of lobster butter and anchovy. à la Meunière is a small fish crimped, grilled, and served in a sauce of melted butter, yolks of ...
- Fish, Or Poissons. Part 10
- Whiting Pollock Colin en ragout is stewed with vegetables and herbs. frit is cut in slices, fried, and served with oil and lemon. Shell Fish And Fish Entrees - Crab - Crabe à la Madras is curried,...
- Fish, Or Poissons. Part 11
- Mussels Moules à la poulette are cooked in butter with chives and parsley, and served in the sauce with yolks of eggs. à la Rochelle are cooked in wine with vegetables and herbs, stuck on little ske...
- Fish, Or Poissons. Part 12
- Fish Entrees The preparations of shellfish generally appear as entrees, but such dishes as crab or lobster, scalloped, in aspic, or as a Mayonnaise, may be substituted for a roast or dressed vegetabl...
- Chapter IV. Entrees. Beef, Boeuf
- en matelote is slices of boiled beef in a sauce of stock, wine, onions, mushrooms, etc. Boulettes a la are little balls of minced beef with Francaise breadcrumbs, etc., served with gravy and fried po...
- Entrees. Part 2. Veal, Veau
- à l'Anglaise is a fricassee of veal dressed with fried bacon. à l'écarlate is dressed with tongue. aux oeufs pochés is served with poached eggs. Blanquctte de veau is a white fricassee of veal. Côte...
- Entrees. Part 3. Veal, Veau
- Carlsbad sauce. Souffle a la is composed of minced or pounded Bourgeoise veal in a rich white sauce, covered with a savoury meringue and browned; dressed in a souffle' dish. Tendrons de veau à la N...
- Entrees. Part 4. Mutton
- Aspic en chaud- is composed of mutton cut in dice, froid à la juive with capers, and a rich anchovy sauce with aspic, set in moulds lined with tomato aspic, and served with a tomato salad, garnished w...
- Entrees. Part 5. Lamb. Agneau
- Agneau en fricassée à is minced lamb served in a border la poulette of rice, with Poulette sauce. Blanquette is composed of small round slices of d'agneau lamb, and of ham and tongue, in Bechamel sa...
- Entrees. Part 6. Porc
- Côtelettes de porc à l'Amèricaine are pork cutlets saute, masked with a tomato sauce with aspic, and served on an aspic border with tomatoes in the centre. Côtelettes de porc à la Bolognaise are bre...
- Entrees. Part 7. Poultry, Chickens
- Cut in joints, or neatly shaped pieces, they are dressed in the following ways Poulet à la bonne femme, stewed and served in white sauce. à la Chabert, cooked in oil with tomatoes, chopped parsley, ...
- Entrees. Part 8. Poultry, Chickens
- Cuisses de volaille à la jardinière are boned, stuffed with forcemeat, and served with a Jardinière garnish; aux concombres, or aux petits pois, with dressed cucumber or peas. à la Régence are stuffe...
- Entrees. Part 9. Ducks, Canard, Or Caneton
- à la Chipolata is a duck cut up, cooked in wine with mushrooms, button onions, chestnuts, and little sausages, and served with them, and the sauce thickened with yolks of eggs. à la Diable is a roast...
- Entrees. Part 10. Guinea, Fowl, Pintade
- à la Démidoff is cut in small joints, sauté and served with a border of rice, and brown sauce with wine. à la Mancelle is cut up and served in a rich brown sauce with wine and stewed chestnuts. en c...
- Entrees. Part 11. Turkey, Ailerons De Dindon, Or Dinde
- à la purée de are the pinions of a turkey boned, celeris and served in a circle with a purée of celery in the centre. à la Ste Méne- are boiled in stock with wine and hould herbs, coated with the sauc...
- Entrees. Part 12. Larks, Mauviettes
- à la Cambridge are boned, stuffed with chicken forcemeat and foie gras, and served on a purée of chestnuts, with a white sauce with Parmesan and champagne. à la Chipolata are cooked with Chipolata ga...
- Entrees. Part 13. Pheasant, Faisan
- à la Bohémienne is a roast pheasant, cut up, and served in a rich brown sauce with chopped ham and mushrooms. à la bonne femme is cooked in stock with square pieces of ham, slices of Portugal onions,...
- Entrees. Part 14. Rabbits, Lapin, Or Lapereau
- à la Bourgeoise is cut in joints, and cooked in stock with white wine, mushrooms and artichoke bottoms, and served in the sauce thickened with yolks of eggs, and sprinkled with chopped parsley. à la ...
- Entrees. Part 15. Snipe
- Snipe are dressed in the same way as woodcocks, but are cut in halves where woodcocks are filleted. They are also served as Bécassines à la bonne bouche, filled with a forcemeat of foie gras or à la ...
- Entrees. Part 16. Wild Duck. Canard Sauvage
- à la Bigarade is a roast wild duck, cut in joints, and served with Bigarade sauce. à la Cambridge. The joints are coated with a sauce made of hard-boiled yolks of eggs, anchovies, capers and chopped ...
- Chapter V. Removes, Or Releves Beef
- Aloyau de boeuf is a sirlotn of beef; sauce raifort, it is served with horseradish sauce. à la Godard is boned, rolled and braised, and served with mushrooms, slices of sweetbread, and a rich brown sa...
- Removes, Or Releves Beef. Part 2
- Veal Carré de veau à la Bonrgeoise is a neck of veal stewed with vegetables. à la Bruxellaise is roasted, and served with Brussels sprouts and white sauce. à la Milanaise is braised, and served wit...
- Removes, Or Releves Beef. Part 3
- Mutton Cannelon de is a loin of mutton boned, rolled, mouton and roasted or braised. à la Polonaise is larded, rolled and braised, and served with stuffed mushrooms. à la Windsor is rolled and brais...
- Removes, Or Releves Beef. Part 4
- Lamb Carre d'agneau à la Bruxellaise is a neck of lamb braised, and served on a puree of Brussels sprouts. à la Douairiere is braised, and served in a white sauce with cocks' combs, and braised lamb...
- Removes, Or Releves Beef. Part 5
- Pork Carré De Pore à l' Alsacienne is a neck of pork braised, and served with pickled cabbage, potato cro-quettes, and sausage balls. à la Mancelle is braised, and served with stewed chestnuts. Car...
- Removes, Or Releves Beef. Part 6
- Poultry Chickens Chapon à la Périgueux is a capon stuffed with truffles, etc., roasted and served with Périgueux sauce. à la Piémontaise has a truffle stuffing, is roasted, and served with tomato sa...
- Removes, Or Releves Beef. Part 7
- Ducks Canards, Or Canetons à l'Andalouse are boned, stuffed with sausage meat and braised; served with slices of tomatoes and artichoke bottoms. Canards, or Canetons à la Chartres are roasted, and ...
- Removes, Or Releves Beef. Part 8
- Pintade à la Piénontaise is larded and braised, and served in game sauce with slices of truffles. à la Reine is braised, and served in a tomato sauce with chopped mushrooms, shallots and parsley, ga...
- Removes, Or Releves Beef. Part 9
- Game Black Game Coqs noirs, or Coqs de bruyère. à la Bourgeoise are stewed, and served in brown sauce with chestnuts and mushrooms. à la Monarque are cooked in stock with wine and herbs, and served...
- Removes, Or Releves Beef. Part 10
- Partridges Perdreaux à l'Anglaise are stuffed with the livers and butter, and roasted. A stuffing of shallots, breadcrumbs, etc, is inserted under each joint, and they are served in a sauce of stock ...
- Removes, Or Releves Beef. Part 11
- Rabbits Lapins, Or Lapereaux à l'Anglaise are stewed, and served with Soubise sauce. à la Jardinière are cooked in white sauce, with young onions, carrots and turnips cut in little balls, and peas. ...
- Chapter VI. Roasts, Or Rots
- Macreuse ................... Coqs noirs, or Coqs de bruyere..... Outarde canepetiere .................. Chapon ..... Black Diver. Black game. Bustard Capon. Served with watercress, lt is au cresson....
- Chapter VII. Vegetables, Or Legumes, And Salads Artichokes
- Artichokes plainly boiled are served with butter sauce in a sauce-boat as Artichauts sauce au beurre, or with Dutch sauce, sauce Hollandaise. Artichoke Bottoms as - Artichauts à la Barigoule are stu...
- Vegetables, Or Legumes, And Salads Artichokes. Part 2
- Broad Beans Fèves de marais à l'Anglaise are boiled, and served with parsley and butter. à la crème are boiled in milk with chopped parsley, and served in the sauce with cream. à la Macédoine are ...
- Vegetables, Or Legumes, And Salads Artichokes. Part 3
- Broccoli Is dressed in the same way as cauliflower. Brussels Sprouts Choux De Bruxelles à la Francaise are dressed with alternate layers of a white sauce with cream and grated cheese, covered with ...
- Vegetables, Or Legumes, And Salads Artichokes. Part 4
- Celery Céleri à la Chetwynd is stewed with onions, and served on toast with the onions, and Béchamel sauce with cream. à la creme is stewed, and served in a white sauce with cream. à l'Espagnole is...
- Vegetables, Or Legumes, And Salads Artichokes. Part 5
- Leeks Poireaux à la Mediterranée are braised, stuffed with sausage meat, breadcrumbed and fried, and served with slices of cooked tomatoes. au jus are stewed in stock. sur croûtes are braised, and ...
- Vegetables, Or Legumes, And Salads Artichokes. Part 6
- Peas Petits Pois à l'ancienne are stewed, and served with cream and yolks of eggs. à l'Anglaise are boiled, and served on a lump of butter. à l'Aubois are dressed in a rich white sauce with cream an...
- Vegetables, Or Legumes, And Salads Artichokes. Part 7
- Purslane Pourpier en friture à la is seasoned with spice, dipped in Milanaise batter and fried. sauce au beurre is served in butter sauce. Salsify Salsifis à la Bechamel is boiled, and served in ...
- Vegetables, Or Legumes, And Salads Artichokes. Part 8
- Tomates à la Moscovite are raw tomatoes stuffed with an iced cream with chopped walnuts, grated cheese, and shreds of celery. à la Napolitaine are stuffed with a cheese cream and baked. à la Proven...
- Vegetables, Or Legumes, And Salads Artichokes. Part 9
- Yams, Or Sweet Potatoes Patates à la Francaise are cooked, cut in pieces, and served in a sauce of butter, flour and cream. à la Frangipane are pounded, and mixed with butter, eggs, crushed ratafias...
- Vegetables, Or Legumes, And Salads Artichokes. Part 10
- Salade à la Rachel. Shreds of celery and of hard-boiled whites of eggs, in Tartare sauce with chopped herbs, garnished with the yolks of eggs, and sausages cut in slices. This is sometimes called a l...
- Chapter VIII. Eggs And Omelettes
- These are specially useful for luncheon, and for dinner when maigre dishes are required. Some of them are suitable for savouries. At luncheon they are usually served first, as at a foreign dejeuner, b...
- Eggs And Omelettes. Continued
- Omelettes Omelette à la Hollandaise has a ragout of lobster with mushrooms and truffles in the centre of the omelette, and a rich sauce with wine. à l'Italienne has a ragoût of sweetbread with mushr...
- Chapter IX. Entremets, Cakes And Pastry
- Baba au rhum is a light cake made with yeast, with sultana raisins, citron, etc, baked in a mould decreasing in stages, and served with a sauce of apricot syrup and rum. It is sometimes called Baba a ...
- Entremets, Cakes And Pastry. Part 2
- Flan à la créme is an open tart filled with custard, pralinee sprinkled with sugar and glazed. d'abricots à is an open tart filled with apricots, l'Allemande and apricot marmalade over them. dabric...
- Entremets, Cakes And Pastry. Part 3
- Gateaux à la creme are fancy shapes of pastry made of cream, sugar, flour and butter. à la Manon, or are covered puff paste tartlets filled d'Artois with any kind of preserved fruit. fourres à la c...
- Entremets, Cakes And Pastry. Part 4
- Tartelettes à l'Abbesse are tartlets made of almond paste, filled with preserve, and covered with meringue. à la Mikado are filled with an almond custard with raisins or dried cherries. à la Mosaïque...
- Entremets, Cakes And Pastry. Part 5
- Apricots Abricots à l'Americaine are cut in halves, stewed, and dressed on croûtes of fried bread; glazed with sugar,and served with custard. à la Cécile are cut in halves, stewed, and put together ...
- Entremets, Cakes And Pastry. Part 6
- Chestnuts Marrons à la Bigarade are stewed in syrup with orange marmalade, and served with whipped or iced cream flavoured with curaçao. à la Chantilly are powdered chestnuts covered with whipped cr...
- Entremets, Cakes And Pastry. Part 7
- Melon - Melon à la Condé is peeled, cut in long slices, and arranged round a pyramid of rice cream sprinkled with chopped pistachio nuts and decorated with dried cherries and angelica. à la Dominiqu...
- Entremets, Cakes And Pastry. Part 8
- Pineapples - Ananas à Ia Frivolite is a puree of pineapple with cream flavoured witn liqueur, in a case of puff pastry, covered with meringue and baked. en compote is cut in chunks, and stewed in syr...
- Entremets, Cakes And Pastry. Part 9
- Various Chartreuse de fruits is an ornamental mould of fruit. Compote à l'Am- is composed of layers of slices of brosie oranges, slices of pineapple and desiccated cocoanut, with sugar, brandy and ma...
- Entremets, Cakes And Pastry. Part 10
- Charlotte à la Plombières is filled with a cream ice with whipped cream, ground almonds, and chopped crystallized fruits. à la Princesse is filled with vanilla cream with dried fruits, and is decora...
- Entremets, Cakes And Pastry. Part 11
- Mousse à la Kaisir is a cream ice souffle with powdered praline and shred candied peel, flavoured with liqueur, and iced in a mould. Praline is chopped almonds browned in melted sugar. à la Marie-An...
- Entremets, Cakes And Pastry. Part 12
- Crepes à la Bengale are rice pancakes folded over preserve. à la Francaise are fried and folded over preserve, or baked and served in a pile, with layers of the preserve between them. à la Mancelle...
- Entremets, Cakes And Pastry. Part 13
- Puddings - Bagatelle à l'Espagnole is composed of layers of sponge cake and preserve, soaked with wine and covered with meringue. à la St. Martin is made of plum pudding, cut in slices, soaked with ...
- Entremets, Cakes And Pastry. Part 14
- à la marmelade is marmalade pudding served with marmalade sauce. à la Metropole is composed of layers of sponge cake, jam and custard, baked in a dish lined with paste, and covered with meringue. à ...
- Entremets, Cakes And Pastry. Part 15
- Riz à I'Impératrice is a rice cream served with a compote of fruit. Riz à la Parisienne is a rice cream set in a mould lined with jelly, and decorated with angelica and dried cherries, served with ...
- Chapter X. Savoury Entremets Of Cheese
- Aigrettes au Par- are made of a light cheese paste, mesan fried in spoonfuls. Ballettes de fromage are small balls of cheese paste, breadcrumbed and fried. Beignets, or Fritot, are cheese fritters. ...
- Savoury Entremets Of Cheese. Part 2
- Of Fish Anchois à la Colmar are fillets of anchovies on croûtes of fried bread, garnished with anchovy cream, and yolk and white of hard-boiled egg. à la St. Augus- are anchovy creams set in little ...
- Savoury Entremets Of Cheese. Part 3
- Laitances à la St. James is roe cut in dice, dressed with a white cheese sauce with mustard, tarragon vinegar and little dice of Gruyère cheese, in cases of cheese pastry, covered with whipped whites...
- Savoury Entremets Of Cheese. Part 4
- Various Biscuits à la Diable are biscuits spread with cheese, mustard, cayenne, etc., and grilled. à la Hiacinthe are minced mushrooms, foie gras and ham, with whipped cream, served on cheese biscui...
- Savoury Entremets Of Cheese. Part 5
- Croûtes à l'Albert are croûtes of fried bread, spread with a mixture of buttered eggs with cheese, and sprinkled with chopped tongue. à la Berne are croutes spread with chopped olives, shallots and ...
- Savoury Entremets Of Cheese. Part 6
- Macaroni à la sauce tomates is dressed with cream and grated cheese, and covered with tomato sauce. au gratin is dressed with grated cheese and white sauce, sprinkled with breadcrumbs, Parmesan and m...
- Chapter XI. Ices, Or Glaces, And Sorbets
- At large dinners it is usually the custom to give the names of the ices - cream and water - on the menu; but they are often omitted from it, as they are served after the dessert has been put on the ta...
- Chapter XII. Sauces And Garnishes Sauces
- The following are the principal sauces and garnishes which are used in cookery. Many of them have been mentioned in the course of these pages, and as the names frequently convey no idea of their ingre...
- Sauces And Garnishes Sauces. Continued
- Garnishes Chipolata - small round sausages, pieces of bacon, mushrooms and chestnuts, with brown sauce. Financière - cocks' combs, livers, quenelles, pieces of sweetbread and truffles, with brown sau...
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