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The Table: How To Buy Food, How to Cook It, and How to Serve It |by Alessandro Filippini



The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number that enjoy the good cheer and luxuries of the table, how few, very few, there are who stop to consider the vexatious trouble our host undergoes when arranging the daily bill of fare. "Variety is the spice of life," but nowhere is it more important, aye, actually necessary, than in the getting up of a palatable meal...

TitleThe Table: How To Buy Food, How to Cook It, and How to Serve It
AuthorAlessandro Filippini
PublisherCharles L. Webster & Co
Year1889
Copyright1889, Charles L. Webster & Co
AmazonThe Table: How To Buy Food, How To Cook It And How To Serve It
 How To Buy Food, How To Cook It, And How To Serve ItAlessandro Filippini
-The Table. The Pleasures Of The Table
The pleasures of the table are enjoyed by all who possess good health. Nothing is more fascinating than to be seated at a well-served, well-cooked breakfast or dinner; and yet, of the immense number t...
-Our Markets
OUR markets contain an abundant supply of poultry and game of an exceptionally fine quality. For superior and palatable chickens we are recommended to those raised about the creameries of New Jersey. ...
-Varieties Of Fish To Be Found In The Markets During The Different Months. Fish Varieties in January
Live codfish [Gadus morrhua]. Haddock [Melamogramus agle finus], Cusk [Brosmius brosme] ; this belongs to the cod family, and although very little known, is an excellent table fish. Hake [Phycis chuss...
-Fish Varieties in February
Live codfish. Haddock. Halibut. Striped bass. Eels. Live lobsters. Fresh salmon. Frost-fish. Fresh Spanish-mackerel are found occasionally in market, coming from Pensacola, Florida. Pompano. Sheep's-h...
-Fish Varieties in March
Live codfish. Haddock. Halibut. Striped bass. Chicken Halibut. Eels. Live lobsters. Salmon, from the Columbia River. During the latter part of the month a few fish are received from Nova Scotia, weigh...
-Fish Varieties in April
Live codfish. Haddock. Halibut. Striped bass. Chicken halibut. Eels. Live lobsters. Tomcods. Salmon, fresh from the Columbia River. Salmon, fresh from Nova Scotia. Flounders. White perch. Fresh macker...
-Fish Varieties in May
Codfish during this month is apt to be poor, as no live fish are brought to the New York markets. It is mostly fish caught off Nantucket and repacked in Boston, and from there shipped to New York. Had...
-Fish Varieties in June
Codfish may be had, but not in good condition. Haddock may be had, but not in good condition. Halibut. Striped Bass. Eels. Lobsters. Fresh salmon from the Kennebec and Penobscot rivers, Maine, and fro...
-Fish Varieties in July
Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Kennebec salmon. Pompano. Restigouche salmon. Large flounders for fillet of sole. Blackfish. Fresh mackerel. Spanish-mackerel. Butter-fish; this is...
-Fish Varieties in August
Cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Resti-gouche salmon. Kennebec salmon. Large flounders for fillet of sole. Fresh mackerel. Spanish-mackerel. Bonito [Sarda mediterranea]. This fish ...
-Fish Varieties in September
Codfish. Haddock. Halibut. Striped bass. Lobsters. Eels. Salmon from Nova Scotia. During this mcnth the salmon advance very much in price, and with the close of the month fresh salmon caught on the At...
-Fish Varieties in October
Codfish ; during the latter part of this month codfish are brought alive to the market. Haddock. Halibut. Striped bass. Eels. Lobsters. Blackfish. Columbia River salmon commence to come into market at...
-Fish Varieties in November
Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Salmon. Cusk. Blackfish. Fresh mackerel. Redfish, or spotted bass. Grouper. White perch. Smelts. Red-snapper. Skate. Black bass. Salmon-trout....
-Fish Varieties in December
Live cod. Haddock. Halibut. Striped bass. Eels. Lobsters. Columbia River salmon. Large flounders for fillet of sole. Turbot. These fish are caught in extreme Northern waters. They are somewhat similar...
-Vegetables
VEGETABLES are grown to such an extent in the South, and also in hot-houses in the North, that we may enjoy, even in the coldest winter weather, nearly every variety. The growing of vegetables in t...
-Water-Melons And Musk-Melons
WATER-MELONS first make their appearance in market about the first of July, and can be had until the middle of October. Unlike the musk-melon, they are of a rather hardy nature, and after the melon ha...
-How To Set A Table
TO set a table seems, perhaps, very easy, but to set it properly and tastily is not such an easy matter. The advice herewith given may prove advantageous to many. Place the table in the centre of the ...
-How To Serve Meals
NEARLY every family of means is in the habit of giving a few dinners to its friends during the year. As a matter of course, the members of the family are, in return, invited to dine out. If you i...
-Menus for Every Day in the Year
Explanatory Note While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily ...
-1. New Year's Day Menu
Tuesday, January -. Breakfast Eggs a l'Aurore, 444. Boiled Haddock, Cream sauce, 352, 181. Lamb Chops, maison d'or, 683. Potato Croquettes, 997. Stewed Prunes a la General Dufour, 13...
-2. Wednesday, January Menu
Breakfast Eggs, with brown butter, 414. Fried Scallops, Tomato sauce, 301-205. Minced Lamb a l'Anglaise, 688. Hashed Potatoes, 1002. Rice and Milk, 1177. Luncheon Lobster a la Bor...
-3. Thursday, January Menu
Breakfast Omelet Raspail, 467. Fish Balls, 347. Beefsteak, with Anchovy butter, 524-146. Olives. Potatoes a la Rice, 1007. Blanc Mange a la Josephine Delmonico, 1270. Luncheon Oyster Patties,...
-4. Friday, January Menu
Breakfast Eggs a la Bourguignonne, 411. Whitebait, 301. Pig's Feet a la Boston, 730. Succotash, 1022. Brioche a la Conde, 1203. Luncheon Boiled Skate, cream sauce, 325-181. Ste...
-5. Saturday. January Menu
Breakfast Ham Omelet, 462. Boiled Halibut, butter sauce, 309-157. Chicken Livers, with Bacon, 769. Sweet Potatoes Soufflees, 1010. Corn Fritters, 965. Luncheon Stuffed Oysters a l...
-6. Sunday, January Menu
Breakfast Eggs a la Livingstone, 410. Picked-up Codfish, 346. Escalops of Veal, Provencale, 573. Potatoes Julienne, 1013. Iced Timbale of Rice, 1175. Luncheon Lobster a la Newburg...
-7. Monday, January Menu
Breakfast Omelet, with fine Herbs, 451. Lobster Cutlets, Victoria, 366. Sausages au Gastronome, 740. Carrots and Cream, 927. Rice a l'Airolo, 1171. Luncheon Broiled Sardines on To...
-8. Tuesday, January Menu
Breakfast Fried Eggs, 412. Soles a la Horly, 321. Mutton Chops, Sover, 647. Stewed Potatoes, 995. Peach Marmalade, 1331. Luncheon Lobster en Chevreuse, 362. Mignon Filets aux Pommes ...
-9. Wednesday, January Menu
Breakfast Eggs a la Tripe, 419. Porterhouse Steak, with Watercress, 524. Cold Boiled Ham, 722. Hashed Potatoes au Gratin, 1004. Brioche Fluttes, 1204. Luncheon Stuffed Clams, devi...
-10. Thursday, January Menu
Breakfast Scrambled Eggs, with Asparagus tops, 406. Broiled Sardines on Toast, 403. Black Sausages, with mashed Potatoes, 719. Stewed Prunes, 1330. Łnncl)eon. Canape Lorenzo, 391. ...
-11. Friday, January Menu
Breakfast Oyster Omelet, 452. Pork Andouillettes, 742. Mutton Chops, maison d'or, 683. Sorrel, with Croutons, 974. French Pancake, 1186. Luncheon Mussels a la Mariniere, 378. Duck...
-12. Saturday, January Menu
Breakfast Eggs a la Finoise, 424. Codfish a la Bonne Femme, 345. Veal Cutlets en Papilottes, 566. Mashed Potatoes au Gratin, 998. Milan Cake, 1228. Luncheon Crabs a la St. Jean, 3...
-13. Sunday, January Menu
Breakfast Sausage Omelet, 465. Fried Smelts, tartare sauce, 301, 207. Kidneys, stewed with Madeira, 662. Potatoes, maitre d'hotel, 985. Preserved Peaches, 1340. Luncheon Stuffed C...
-14. Monday, January Menu
Breakfast Eggs a l'Aurore, 444. Mackerel aux Fines Herbes, 331. Minced Beef a la Provencale, 500. Sweet Potatoes Soufflees, 1010. Corn Fritters, 965. Luncheon Broiled Florida Shad...
-15. Tuesday, January Menu
Breakfast Oatmeal and Cream. Sardine Omelet, 468. Beefsteak, Horseradish sauce, 524-164. Mashed Potatoes, 998. German Pancake, with Apples, 1189. Luncheon Broiled Pompano, 329. ...
-16. Wednesday, January Menu
Breakfast Asparagus Omelet, 458. Minced Beef a la Catalan, 502. Turnips, with gravy, 967. Rice a la Francaise, 1180, Luncheon Lobster a l'Americaine, 357. Sweetbread Croquettes a la ...
-17. Thursday, January Menu
Breakfast Eggs, with brown butter, 414. Mutton Hash a la Zingara, 652. Lima Beans, 952. Small Brioches, 1202. Luncheon Oysters a la Poulette, 383. Corned Beef and Cabbage, 490. ...
-18. Friday, January Menu
Breakfast Eggs a la Bennett, 447. Fried Smelts, Colbert sauce, 301, 190. Country Sausages a l'Anglaise, 736. Beet-roots, with cream, 912. Stewed Quinces, 1338. Luncheon Stuffed Lo...
-19. Saturday, January Menu
Breakfast Cheese Omelet, 469. Broiled Spanish-Mackerel, 329. Breaded Veal Cutlets, tomato sauce, 563. Broiled Bacon, 754. Rice au Lait d'Amandes, 1170. Luncheon Oysters en Brochet...
-20. Sunday, January Menu
Breakfast Eggs a la Meyerbeer, 437. Veal Kidneys, sauce madere, 662. Stuffed Pig's Feet, 732. Potatoes a la Rice, 1007. Fried Hominy, 1035. Luncheon Lobster Croquettes a la Victor...
-21. Monday, January Menu
Breakfast Mushroom Omelet, 460. Cold Bass, Ravigote butter, 352, 147 Hashed Beef a la Zingara, 652. Broiled Ham, 753. Milan Cake, 1228. Luncheon Soft Clams a la Newburg, 390. C...
-22. Tuesday, January Menu
Breakfast Chicken Liver Omelet, 464. Broiled Sardines, sauce percillade, 403, 165 Hashed Mutton au Gratin, 653. Oyster-plant a la Poulette, 1019 Wheat Cakes, 1184. Luncheon heep's...
-23. Wednesday, January Menu
Breakfast Eggs a la Valencienne, 421. Fried Frostfish, sauce Colbert, 301-190. Mignon Filets a la Bernardi, 512. Hashed Potatoes au Gratin, 1004. Stewed Apples, 1332. Luncheon Cra...
-24. Thursday, January Menu
Breakfast Scrambled Eggs, with Chicory, 409. Broiled Oysters, 382. Flat Sausages, with White Wine, 735. Carrots, with Cream, 927. Brioche a laConde, 1203. Luncheon Oysters a la Ma...
-25. Saturday, January Menu
Breakfast Oatmeal and Cream. Eggs a la Provencale, 422. Cod's Tongues, black butter 349. Fried Calf's Brains, sauce tartare, 559. Oyster Plant, with butter, 1018. Baked Apples, 1124....
-26. Sunday, January Menu
Breakfast Kidney Omelet, 463, Broiled Shad, maitre d'hotel, 326. Hamburg Steak, Madeira sauce, 526-185. Potatoes Lyonnaise, 991. Cream Renversee, 1252. Luncheon Truffled Boned Tur...
-27. Monday, January Menu
Breakfast Boiled Eggs. Broiled Calf's Liver and Bacon, 584. Tripe a la mode de Caen, 547, Potatoes Lyonnaise 991. Stewed Pears, 1333. Luncheon Fried Oysters, 380. Veal, stewed ...
-28. Tuesday, January Menu
Breakfast Scrambled Eggs, with truffles, 407. Boiled Haddock, Cream sauce, 352-181. Brochettes of Lamb a la Dumas, 674. Potatoes Parisienne, 986. Creme en Mousse au Cafe, 1253. Lunch...
-29. Wednesday, February Menu
Breakfast Eggs a l'lmperatrice, 440. Mutton Chops, Soyer, with Potatoes, 647 Broiled Ham, 753. Milan Cake, 1228. Luncheon Fried Oysters, 380. Blanquette of Veal, with nouilles, 55...
-30. Thursday, February Menu
Breakfast Omelet Regence, 470. Boiled Porgies, maitre d'hotel, 329. Minced Veal a la Biscaenne, 576. Turnips and Gravy, 967. Preserved Cherries, 1347. Luncheon Oysters en Brochett...
-31. Friday, February Menu
Breakfast Eggs a la Chipolata, 442. Picked-up Codfish, 346. Lamb en Brochette, Colbert sauce, 674-190. Stewed Potatoes, 995. Rice and Milk, 1177. Luncheon Fillets of Sole a la Ven...
-32. Saturday, February Menu
Breakfast Omelet Bonne Femme, 466. Tripe Saute a la Lyonnaise, 548. Beefsteak, with Watercress, 524. Hashed Potatoes, with Cream, 1003. Corn Fritters, 965. Dinner Oysters, 298. ...
-33. Sunday, February Menu
Breakfast Eggs a la Turque, 439. Hashed Lamb, 700. Sausages, with White Wine, 735. Potatoes Julienne, 1013. Peach Marmalade, 1331. Oysters, 298. Consomme Douglas, 114. Celery, ...
-34. Monday, February Menu
Breakfast Omelet Mexicaine, 473. Broiled English Breakfast Bacon, 754. Calf's Liver Saute a l'ltalienne, 580. Stewed Tomatoes, 1027. Preserved Plums, 1343. Luncheon Soft Clams a l...
-35. Friday, February Menu
Breakfast Omelet, with fine Herbs, 451. Haddock, Cream sauce, 352, 181. Brochette of Lamb a la Colbert, 674, 190 Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Fried Sme...
-36. Saturday, February Menu
Breakfast Eggs a la Reine, 438. Broiled Fresh Herrings, anchovy butter, 329, Minced Veal a la Catalan, 575. Stewed Carrots, and Cream, 927. Peach Marmalade, 1331. Luncheon Broiled Lobster, To...
-37. Sunday, February Menu
Breakfast Omelet, with Cheese, 469. Broiled Mutton Chops, Parisian potatoes, 647, Tripe Saute a la Creole, 545. [986. Wheat Cakes, 1184. Luncheon Canape Madison, 260. Broiled Sirloin a la ...
-38. Wednesday, February Menu
Breakfast Eggs a la Hyde, 448. Broiled Boned Smelts, tartare sauce, 354, 207 Escalops of Veal au Jus, 568. Hashed Potatoes, 1002. Milan Cake, 1228. Luncheon Welsh Rarebit, 294. ...
-39. Thursday, February Menu
Breakfast Omelet, with Chicken Livers, 464. Broiled Sardines on Toast, 403. Broiled Calf's Liver and Bacon, 584. Watercress Salad, 1072. Brioche Fluttes, 1204. Luncheon Soft Clams...
-40. Friday, February Menu
Breakfast Hominy and Cream, 1034. Scrambled Eggs, with Truffles, 407. Picked-up Codfish, 346. Sausages, with White Wine, 735. Potatoes, maitre d'hotel, 985. Corn Fritters, 965. Lunch...
-41. Monday, February Menu
Breakfast Omelet, with Smoked Beef, 461. Fried Oysters, 380. Lamb Steak a l'Americaine, 718. Lima Beans, 952. Brioche, 1201. Luncheon Timbales a l'Ecossaise, 361. Tendron of Veal, Mo...
-42. Tuesday, February Menu
Breakfast Lobster Omelet, 454. Hashed Turkey a la Creme, 804. Lamb's Tongues, sauce piquante, 203. Stewed Potatoes, 994. Stewed Quinces, 1338. Luncheon Oysters a la Baltimore, 388...
-43. Wednesday, February Menu
Breakfast Eggs a la Tripe, 419. Calf's Brains, brown butter, 557. Lamb Chops a la Signora, 681. Hashed Potatoes au Gratin, 1004. Rice a la Francaise, 1180. Luncheon Lobster en Chevre...
-44. Washington's Birthday Menu. 45. Friday, February Menu
Breakfast Eggs a la Bechamel, 416. Oysters en Brochette au Petit Sale, 385. Minced Lamb a l'Anglaise, 688. Potatoes, maitre d'hotel, 985. French Pancake, with jelly, 1187. Luncheon ...
-46. Saturday, February Menu
Breakfast Omelet a la Vanderbilt, 471. Tripe a la Bordelaise, 544. Mutton Kidneys, with Bacon, 661. Turnips, cream sauce, 967, 181. Apples, with Rice, 1169. Luncheon Stuffed Oyste...
-47. Sunday, February Menu
Breakfast Poached Eggs on Toast, Anchovy butter, 404, 146. Whitebait, 301. Smoked Beef, with Cream, 486. Potatoes a la Rice, 1007. Preserved Raspberries, 1346. Luncheon Broiled Sp...
-48. Wednesday, February Menu
Breakfast Omelet, with Peas, 459. Broiled Ham, 753. Calf's Liver a l'Alsacienne, 582. Mashed Potatoes au Gratin, 998. Wheat Cakes, 1184. Luncheon Crabs a la St. Laurent, 372. S...
-49. Thursday, February Menu
Breakfast Kidney Omelet, 463. Oysters a la Poulette, 383. Hamburg Steak, Colbert sauce, 526, 190. Stewed Sweet Corn, 964. Creme en Mousse au Maraschino, 1257. Luncheon Canape Madison...
-50. Friday, March Menu
Breakfast Eggs a la Post, 1359. Picked-up Codfish, 346. Pig's Feet a la St. Hubert, 727. Potatoes, Hollandaise, 999. Stewed Quinces, 1338. Luncheon Scallops, poulette sauce 392, 5...
-51. Saturday, March Menu
Breakfast Eggs a la Livingstone, 410. Breaded Broiled Lamb Fries, Tomato sauce,673. Mignon Filets a la Parisienne, 514. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Stuffe...
-52. Sunday, March Menu
Breakfast Eggs a la Suisse, 441. Rice a l'Airolo, 1171. Corned Beef Hash au Gratin, 529. Sausages a l'Anglaise, 736. Stewed Tomatoes, 1037. Waffles and Sugar, 1196. Luncheon Lo...
-53. Monday, March Menu
Breakfast Barley, with cream. Fish Balls a la Mrs. Harrison, 347. Mutton Kidneys a la Diable, 715. Potatoes a l'Hollandaise, 999. Watercress Salad, 1072. Stewed Prunes, 1330. Lunc...
-54. Tuesday, March Menu
Breakfast Eggs a la Duchesse, 449. Broiled Sardines on Toast, 403. Mignon Filets, Anchovy butter, 509, 146. Broiled Sweet Potatoes, 983. Whipped Cream a la Vanille, 1254. Luncheon ...
-55. Friday, March Menu
Breakfast Eggs, with brown butter, 414. Broiled Shad, maitre d'hotel, 326. Pig's Feet a la Boston, 730. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Crabs a l'Anglaise...
-56. Sunday, March Menu
Breakfast Eggs a l'Aurore, 444. Fried Smelts, tartare sauce, 301, 207. Broiled Calf's Liver and Bacon, 584. Fried Potatoes, 993. Stewed Apples, 1332. Luncheon Lobster a l'Americaine, 35...
-57. Monday, March Menu
Breakfast Omelet Regence, 470. Oysters en Brochette au Petit Sale, 385. Smoked Beef, with cream, 486. Potato Croquettes, 997. Iced Timbale of Rice, 1175. Luncheon Stuffed Oysters ...
-58. Tuesday, March Menu
Breakfast Eggs a la Turque, 439. Broiled Perch, tomato sauce, 353, 205. Hashed Lamb a la Polonaise, 700. Saratoga Potatoes, 1011. Stewed Peaches, 1334. Luncheon Oysters a la Balti...
-59. Wednesday, March Menu
Breakfast Omelet Raspail, 467. Broiled Spanish-mackerel, 329. Sausages a l'ltalienne, 737. Mashed Potatoes, 998. Milan Cake, 1228. Luncheon Crabs a la St. Jean, 371. Stewed Bee...
-60. Thursday, March Menu
Breakfast Scrambled Eggs, with truffles, 407. Cods' Tongues, black butter, 349. Lamb en Brochette a la Dumas, 674. Hashed Potatoes, 1002. Creme en Mousse au Cafe, 1253. Luncheon B...
-61. Friday, March Menu
Breakfast Omelet a l'Espagnole, 472. Scallops a la Poulette, 392, 598. Chicken Livers, sautes au madere, 767. Potatoes a l'Hanna, 1012. Small Brioches, 1202. Luncheon Broiled Bone...
-62. Saturday, March Menu
Breakfast Eggs a la Valencienne, 421. Fried Sole, sauce tartare, 320, 207. Amourettes of Lamb a la Diable, 672. Potatoes a l'Anglaise, 988. French Pancake, 1186. Luncheon Oyster P...
-63. Sunday, March Menu
Breakfast Omelet, with cheese, 469. Picked-up Codfish, 346. Minced Beef a la Catalan, 502. Hashed Potatoes au Gratin, 1004. Oatmeal, with cream. Luncheon Canape Lorenzo, 391. B...
-64. Monday, March Menu
Breakfast Eggs a la Meyerbeer, 437. Aiguillettes of Bass, with White Wine, 342. Chicken Livers en Brochette, with bacon, 769. French Fried Potatoes, 993. Stewed Apples, 1332. Luncheo...
-65. Tuesday, March Menu
Breakfast Shrimp Omelet, 453. Fish Balls, 347. Hashed Beef au Gratin, 653. Saratoga Potatoes, 1011. Baked Apples, 1124. Luncheon Oysters en Brochette au Petit Sale, 385. Stewed...
-66. Wednesday, March Menu
Breakfast Eggs au Miroir, 425. Broiled Pickerel, maitre d'h6tel, 329. Calf's Liver a l'Alsacienne, 582. Stewed Potatoes, 995. Red Currant Jelly, 1326. Luncheon Scallops Brestoise,...
-67. Thursday, March Menu
Breakfast Kidney Omelet, 463. Shad, maitre d'hotel, 326. Veal Cutlets, Tomato sauce, 563. Stewed Carrots, with Cream, 927. Whipped Cream a la Vanille, 1254. Luncheon Stuffed Devil...
-68. Friday, March Menu
Breakfast Omelet, with Asparagus-tops, 458. Skate, with black butter, 325, 159. Pig's Feet a la Poulette, 731. Potatoes Julienne, 1013. Preserved Green-gages, 1344. Luncheon Broiled Spa...
-69. Saturday, March Menu
Breakfast Smoked Beef Omelet, 461. Broiled Smelts, Bearnaise sauce, 353. Lamb Steak a l'Americaine, 718. Potatoes, maitre d'hotel, 985. Apples and Rice, 1169. Luncheon Matelote of...
-70. Sunday, March Menu
Breakfast Boiled Eggs. Broiled Pompano, maitre d'hotel, 329. Flat Sausages, with mashed Potatoes, 719. Turnips and Gravy, 967. Creme en Mousse au Kirsch, 1256. Luncheon Broiled Sh...
-71. Tuesday, March Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Sardines on toast, 403. Lamb Chops, sauce Colbert, 647, 190. Potatoes Lyonnaise, 991. Maraschino Jelly, 1319. Luncheon ...
-72. Wednesday, March Menu
Breakfast Omelet, with fine Herbs, 451. Codfish, cream sauce, 352, 181. Mashed Potatoes, 998. Corned-beef Hash en bordure, 531. Malaga Grapes. Luncheon Stuffed Deviled Lobster, 36...
-73. Thursday, March Menu
Breakfast Poached Eggs on toast, anchovy butter, 404. Fried Whitebait, 301. Tripe a la Bordelaise, 544. Hashed Potatoes au Gratin, 1004. Creme-en-mousse au maraschino, 1257. Luncheon...
-74. Friday, March Menu
Breakfast Tomato Omelet, 456. Shad, with Sorrel, 327. Potatoes, maitre d'h6tel, 985. Spaghetti au Gratin, 961. Rice and Milk, 1177. Luncheon Fish Balls, 347. Stewed Beef a l'Egypti...
-75. Saturday, March Menu
Breakfast Eggs a la Tripe, 419. Fried Sole, Colbert sauce, 320. Hashed Mutton en bordure, 653. Potatoes en paille, 1014. Corn Fritters, 965. Luncheon Broiled Veal Kidneys, with Ba...
-76. Sunday, March Menu
Breakfast Omelet a la Vanderbilt, 471. Boned Broiled Smelts, Bearnaise sauce, 353. Tripe a la Lyonnaise, 548. Fried Potatoes, 993. Stewed Prunes a la General Dufour, 1330. Luncheon ...
-77. Monday, April Menu
Breakfast Eggs a la Livingstone, 410. Fillets of Sole a la Horly, 321. Corned Beef Hash a la Zingara, 530. Potatoes au Gratin, 1004. Strawberries and Cream. Luncheon Stuffed, Devi...
-78. Tuesday, April Menu
Breakfast Omelet, bonne femme, 466, Broiled Beefsteak, 524, Calf's Brains, black butter, 557, Hashed Potatoes, 1002. Brioches a la Conde, 1203. Luncheon Scallops Brestoise, 392. ...
-79. Wednesday, April Menu
Breakfast Eggs, with black butter, 414. Spring Lamb Chops, with Bacon, 647, 754. Sausages, with White Wine, 735. Saratoga Potatoes, 1011. Waffles and Sugar, 1196. Luncheon Smelts,...
-80. Thursday, April Menu
Breakfast Omelet Raspail, 467. Hashed Lamb a l'Anglaise, 688. Broiled Calfs Liver, maitre d'hotel, 584,145. Stewed Tomatoes, 1027. Rice Cake, 1222. Luncheon Broiled Trout au Petit...
-81. Friday, April Menu
Breakfast Eggs au Miroir, 425. Broiled Fresh Mackerel, 329. Mutton Chops a la Provencale, 642. Lima Beans, 952. Galette, 1221. Luncheon Frogs a la Poulette, 399. Chicken Pot-pie, ...
-82. Saturday, April Menu
Breakfast Omelet, with Chicken Livers, 464. Broiled Smelts, Tartare sauce, 353, 207. Pig's Feet, St. Hubert, 727. Potato Croquettes, 997. Stewed Apricots, 1335. Luncheon Fried Whi...
-83. Sunday, April Menu
Breakfast Eggs, with Tarragon, 429. Haddock, Cream sauce, 352,181. Calf's Liver Saute al'Italienne, 580 Corn, stewed with butter, 964. Cream Renversee, 1252. Luncheon Sole au Grat...
-84. Monday, April Menu
Breakfast Omelet, with fine Herbs, 451. Hamburg Steak, Russian sauce, 526. Kidneys, stewed with Madeira, 662. Saratoga Potatoes, 1011. Rice and Cream a la Croce, 1296. Luncheon Ge...
-85. Tuesday, April Menu
Breakfast Eggs a la Reine, 438. Codfish Tongues, with black butter, 349. Tripe a la Lyonnaise, 548. Stewed Turnips, 967. Brioche, 1201. Luncheon Broiled Trout, maitre d'hotel, 314...
-86. Wednesday, April Menu
Breakfast Plain Omelet, 450. Fish Balls, 347. Mutton Chops, with Watercress, 647. Julienne Potatoes, 1013. Brioches Fluttes, 1204. Luncheon Smelts, with White Wine, 342. Hamburg St...
-87. Friday, April Menu
Breakfast Eggs a la Bennett, 447. Picked-up Codfish, 346. Sheep's Feet a la Poulette, 654. Spaghetti a l'ltalienne, 960. Stewed Prunes, 1330. Luncheon Cromesquis a la Reine, 765. ...
-88. Saturday, April Menu
Breakfast Eggs a la Suisse, 441. Broiled Boned Smelts, maitre d'hotel, 355,145. Lamb Steak, 718. Potatoes Sautees au beurre, 994. Milan Cake, 1228. Luncheon Stuffed Deviled Crabs,...
-89. Sunday, April Menu
Breakfast Chicken Liver Omelet, 464. Broiled Shad's Roe, maitre d'h&tel, 402. Sausages a l'ltalienne, 737. Fried Oyster-plant, 1021. Creme en Mousse au Cafe, 1253. Luncheon Long I...
-90. Tuesday, April Menu
Breakfast Omelet a l'Espagnole, 472. Broiled Bluefish, maitre d'hotel, 329. Brochettes of Lamb a la Dumas, 674. Potato Croquettes, 997. Stewed Green-gages, 1336. Luncheon Oysters ...
-91. Wednesday, April Menu
Breakfast Eggs a la Meyerbeer, 437. Fried White Perch, Colbert sauce, 301, 190. Broiled Calfs Liver and Bacon, 584. Potatoes Lyonnaise, 991. Sherry Wine Jelly, 1318. Luncheon Cana...
-92. Thursday, April Menu
Breakfast Ham Omelet, 462. Fried Whitebait, 301. Minced Veal a la Catalan, 575. Stewed Carrots and Cream, 927. Strawberries and Cream. Luncheon Scallops Brestoise, 392. Pork and Beans,...
-93. Friday, April Menu
Breakfast Lobster Omelet, 454. Broiled Fresh Mackerel, maitre d'hotel, 329. Lamb Mignons, Madeira sauce, 1360, 185. Sweet Potatoes, stewed, 995. Brioches Fluttes, 1204. Luncheon K...
-94. Saturday, April Menu
Breakfast Eggs a la Tripe, 419. Mutton Hash a la Zingara, 652. Black Sausage, with mashed potatoes, 719. Rice a la Croce, 1296. Luncheon Lobster en Brochette, 361. Porterhouse Ste...
-95. Sunday, April Menu
Breakfast Omelet a la Vanderbilt, 471. Boiled Skate, black butter, 325, 159. Calfs Feet, sauce piquante, 599. Stewed Potatoes, 995. hipped Cream a la Vanille, 1254. Luncheon Salmon, ...
-96. Monday, April Menu
Breakfast Oatmeal. Eggs a l'Alsacienne, 443. Broiled Veal Cutlets, sauce piquante, 564, 203. Tripe a la Creole, 54 5. Potatoes maitre d'hotel, 985. Stewed Pears, 1333. Luncheon ...
-97. Wednesday, April Menu
Breakfast Poached Eggs on Toast, 404. Broiled Kingfish, maitre d'hotel, 329. Stewed Chicken Livers, with Madeira 767. Potatoes a la Rice, 1007. Stewed Apples, 1332. Łuncheon. Shee...
-98. Thursday, April Menu
Breakfast Sausage Omelet, 465. Scallops, Tomato sauce, 392, 205. Mignons Filets, with Anchovy butter, 509, 146. Potato Croquettes, 997. Strawberries and Cream. Łuncheon. Broiled T...
-99. Saturday, April Menu
Breakfast Eggs a la Provengale, 422. Fried Frost-fish, 301. Beefsteak a la Moelle, 493. Broiled Tomatoes, 1025. French Pancake, with Jelly, 1187. Luncheon Broiled Shad, maitre d'h...
-100. Sunday, April Menu
Breakfast Kidney Omelet, 463. Shad, White Wine sauce, 342. Veal Cutlets a la Milanaise, 563. Potato Croquettes, 997. Creme en Mousse au Maraschino, 1257. Luncheon Salmon a la Rege...
-101. Monday, April Menu
Breakfast Eggs a la Bechamel, 416. Fish Balls, 347. Brochettes of Lamb a la Dumas, 674. Mashed Potatoes au Gratin, 1004. Rice and Milk, 1177. Luncheon Stuffed Oysters a la Mali, 3...
-102. Tuesday, April Menu
Breakfast Omelet; with fine Herbs, 451. Broiled Pickerel, butter sauce, 329, 155. Hashed Chicken en Bordurc, 805. Stewed Beets, 911. Corn Fritters, 965. Luncheon Canape Lorenzo, 3...
-103. Wednesday, May Menu
Breakfast Eggs a la Bonne Femme, 432. Porgies a la Horly, 321. Pig's Feet, sauce Robert, 728. Mashed Potatoes, a l'Hollandaise, 999. Blackberries and Cream. Luncheon Oysters en Br...
-104. Thursday, May Menu
Breakfast Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops au Petit Sale, 682, 754. Potatoes Julienne, 1013. Rice Cake, 1222. Luncheon Stuffed Deviled Clams, 376. Veal Cut...
-105. Friday, May Menu
Breakfast Eggs a la Bourguignonne, 411. Blackfish aux fines Herbes, 331. Lamb Kidneys, with Bacon, 713. Baked Potatoes. Wheat Cakes, 1184. Luncheon Sole au Gratin, 319. Beefste...
-106. Saturday, May Menu
Breakfast Eggs a la Paysanne, 433. Corned Beef Hash, 531. Stewed Calf's Liver a l'Alsacienne, 582. Sweet Potatoes Soufllees, 1010. Stewed Apricots, 1335. Luncheon Oysters, a la Ma...
-107. Monday, May Menu
Breakfast Eggs a la Turque, 439. Broiled Bluefish, 329. Lamb Steak, sauce Piquante, 717. Saratoga Potatoes, 1011. Buckwheat Cakes, 1183. Luncheon Coquilles of Chicken a l'Anglaise...
-108. Tuesday, May Menu
Breakfast Omelet, with Sardines, 468. Fried Whitebait, 301. Veal Cutlets a la Pagasqui, 560. Mashed Potatoes au Gratin, 998. Brioche, 1201. Łuncheon. Frogs broiled, 398. Shoulder ...
-109. Wednesday, May Menu
Breakfast Eggs au Soleil, 415. Broiled Oysters en Brochette, 385. Pig's Feet a la Poulette, 731. Potatoes en Paille, 1014. Strawberries and Cream. Luncheon Boiled Fresh Mackerel, ...
-110. Thursday, May Menu
Breakfast Eggs a la Hyde, 448. Fried Cod's Tongues, 350. Pork Chops, Apple sauce, 748. Hashed Potatoes, sautees, 1003. Iced Timbale of Rice, 1175. Luncheon Broiled Soft-shelled Crabs a ...
-111. Friday, May Menu
Breakfast Eggs a la Valencienne, 421. Fresh Mackerel a l'ltalienne, 337. Escalops of Veal, with Spinach, 568, 939, Fried Potatoes, 993. Stewed Prunes a la Dufour, 1330. Luncheon M...
-112. Saturday, May Menu
Breakfast Omelet Raspail, 467. Broiled Pickerel, Anchovy butter, 329, 146. Corned Beef Hash au Gratin, 529. Potato Balls, 996. Milan Cake, 1228. Luncheon Crabs a la St. Laurent, 3...
-113. Sunday, May Menu
Breakfast Scrambled Eggs, with Truffles, 407. Broiled Brook-trout, with Bacon, 314, 754. Deviled Spring Lamb Chops. 647. Potatoes a l'ltalienne. 990. Creme en Mousse au Cafe, 1253. L...
-114. Monday, May Menu
Breakfast Omelet a l'Espagnole, 472. Fish Balls, 347. Fillet of Pork, sauce Robert, 741, 192. Potatoes, Chateau, 1009. Blackberries and Cream. Luncheon Fried Soft-shelled Crabs, 3...
-115. Tuesday, May Menu
Breakfast Eggs a la Duchesse, 449. Shad's Roe, maitre d'hdtel, 402. Beefsteak, with Watercress, 524. Potatoes a la Hanna, 1012. French Pancake, 1186. Luncheon Kingfish, sauce Ravigote, 329...
-116. Wednesday, May Menu
Breakfast Oatmeal, with Cream. Omelet, with Cheese, 469. Broiled Porterhouse Steak au Cresson, 524. Potatoes au Gratin, 1004. Sherry Wine Jelly, 1318. Luncheon Codfish, Shrimp sau...
-117. Thursday, May Menu
Breakfast Eggs a la Bennett, 447. Butterfish aux fines Herbes, 331. Sausage a PAnglaise, 736. Potatoes, with Bacon, 989. Stewed Prunes a la Dufour, 1330. Luncheon Pompano, with White Wi...
-118. Friday, May Menu
Breakfast Oatmeal and Cream. Shrimp Omelet, 434. Boiled Codfish, Egg sauce, 352, 161. Corned-beef Hash, American style, 529. Saratoga Potatoes, 1011. Fresh Cherries. Luncheon S...
-119. Saturday, May Menu
Breakfast Eggs au Miroir, 425. Fried Whitebait, 301. CalPs Liver, Saute a P'Alsacienne, 582. Stewed Potatoes, 995. Currant Jam. Luncheon Broiled Soft-shelled Crabs a la Diable, 36...
-120. Sunday, May Menu
Breakfast Omelet a la Vanderbilt, 471. Broiled Codfish, with Bacon, 310, 754. Lamb Fries, Mustard Sauce, 673, 202. Stewed Carrots a. la Bechamel, 927, 154. Rice and Cream a la Croce, 12...
-121. Monday, May Menu
Breakfast Eggs a la Chipolata, 442. Fried Sea-bass, 301. Hashed Turkey en Bordure, 805. Succotash, 1022. Small Brioches, 1202. Luncheon Stuffed Deviled Crabs, 370. Stewed Mutto...
-122. Tuesday, May. \ Menu
Breakfast Smoked Beef Omelet, 461. Skate, with black Butter, 325, 159. Lamb Steak a l'Americaine, 718. Potatoes, maitre d'hotel, 985. Rice a l'Airolo, 1171. Luncheon Oysters a la ...
-123. Wednesday, May Menu
Breakfast Boiled Eggs. Broiled North River Shad, maitre d'h6tel, 326. Stewed Kidneys, with Mushrooms, 714. Turnips and Cream, 967. Stewed Peaches. 1334. Łuncheon. Crabs a PAnglais...
-124. Thursday, May Menu
Breakfast Omelet, with Cepes, 460. Chicken Halibut, Caper sauce, 309, 651. Tripe a la Lyonnaise, 548. Potatoes a la Rice, 1007. Strawberries and Cream. Luncheon Clams a la Marinie...
-125. Friday, May Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Pompano, 329. Mutton Hash, 653. Potatoes a la Lyonnaise, 991. German Pancake, 1188. Luncheon Scallops a la St. Jean, 37...
-126. Saturday, May Menu
Breakfast Omelet a PEspagnole, 472. Fried Scallops, Tomato Sauce, 301, 205. Mutton Chops, Bretonne, 644. Hashed Potatoes and Cream, 1003. Fritters a la Vanille, 1102. Łuncheon. Mu...
-127. Sunday, May Menu
Breakfast Poached Eggs on Toast, with Anchovy Butter, 404, 146. Broiled Kingfish, maitre d'h6tel, 329. Hashed Chicken a la Creme, 804. Creme Renversee, 1252. Luncheon * Lobster...
-128. Monday, May Menu
Breakfast Ham Omelet, 462. Fish Balls, 347. Calfs Liver and Bacon, 584. Potatoes, maitre d'hotel, 985. Sweet Potatoes, Sautees, 995. Whipped Cream au Kirsch, 1256. Luncheon Wel...
-129. Tuesday, May Menu
Breakfast Eggs a la Tripe, 419. Fried Frostfish, 301. Pig's Feet, Boston style, 730. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Shad's Roe, sauce Hollandaise, 402,160. ...
-130. Wednesday, May Menu
Breakfast Omelet a la Provencale, 457. Fried Porgies, 301. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993. Waffles with Sugar, 1196. Luncheon Oysters a la Baltimore, 388...
-131. Thursday, May Menu
Breakfast Eggs au Beurre noir, 414. Spanish-mackerel, Vert-pre, 328. Calf's Head a la Vinaigrette, 640. Lima Beans and Cream, 952. Blackberries and Cream. Luncheon Broiled Trout, ...
-132. Friday, May Menu
Breakfast Omelet aux Sardines, 468. Broiled Bluefish, brown Butter, 329,159. Pig's Feet, St. Hubert, 727. Spaghetti a la Italienne, 960. Brioche, 1201. Luncheon Crabs a la St. Jea...
-133. Saturday, June Menu
Breakfast Eggs a la Bourguignonne, 411. Haddock, Cream Sauce, 352, 181. Lamb en Brochette, Colbert, 674, 190. Fried French Potatoes, 993. Rice Cake, 1222. Luncheon Broiled Stuffed...
-134. Sunday, June Menu
Breakfast Omelet with fresh Asparagus, 458. Veal Kidneys, Broiled and Deviled, 715, Broiled Ham, 753. Fried Oyster-plant, 1021. Fresh Cherries. Luncheon Baked Bluefish, 319. Ha...
-135. Monday, June Menu
Breakfast Eggs au Soleil, 415. Broiled Black Bass, 329. Sausages, with White Wine, 735. Hashed Potatoes, 1002. Stewed Apricots, 1335. Luncheon Stuffed Deviled Clams, 376. Corne...
-136. Tuesday, June Menu
Breakfast Omelet, with Parsley, 451. Broiled Bacon, 754. Hashed Lamb a la Polonaise, 700. Stewed Carrots and Cream, 927. Cream Renversee, 1252. Luncheon Broiled Trout a la maitre ...
-137. Wednesday, June Menu
Breakfast Fried Eggs, 412. Broiled Kingfish, 329. Minced Beef a la Provencale, 500. Potatoes a la Hanna, 1012. Buckwheat Cakes, 1183. Luncheon Welsh Rarebit, Golden Buck. 295. ...
-138. Thursday, June Menu
Breakfast Omelet Regence, 470. Picked-up Codfish, 346. Lamb Steak, with Bacon, 716, 754. Potato Balls, 996. Brioches, 1201. Luncheon Trout, Ravigote Sauce, 314, 147. Tendron of...
-139. Friday, June Menu
Breakfast Eggs a la Polonaise, 445. Broiled Whitebait, 329. Beef Tongue, sauce Piquante, 533. Fried Sweet Potatoes, 993. Kirsch Jelly, 1319. Luncheon Stuffed Deviled Crabs, 370. ...
-140. Saturday, June Menu
Breakfast Hominy and Cream, 1034. Chicken Liver Omelet, 464. Mutton Chops, with Bacon, 647, 754. Saratoga Potatoes, 1011. Rice a la Turque, 1178. Luncheon Frogs' Legs a la Geo. Me...
-141. Sunday, June Menu
Breakfast Scrambled Eggs, with Truffles, 407. Fried Soles, Tartare Sauce, 320, 207. Hashed Turkey a la Creme, 804. Broiled Egg-plant, 908. Stewed Prunes, 1330. Luncheon Codfish a ...
-142. Monday, June Menu
Breakfast Omelet aux fines Herbes, 451. Fish Balls, 347. Brochette of Lamb a la Dumas, 674. Succotash, 1022. Milan Cake, 1228. Luncheon Pickerel, with White Wine, 342. Haricot ...
-143. Tuesday, June Menu
Breakfast Eggs a la Livingstone, 410. Broiled Mutton Kidneys, with Bacon, 661. Potatoes, Saratoga, 1011 Creme en Mousse au Cafe, 1253. Luncheon Mussels a la Mariniere, 378. Hashed...
-144. Wednesday, June Menu
Breakfast Tomato Omelet 456. Shad, maitre d'h6tel, 326. Pig's Feet a la Boston, 730. Potatoes Julienne, 1013. Raspberries and Cream. . Luncheon. Scallops Brestoise, 392. Beefst...
-145. Thursday, June Menu
Breakfast Omelet, with Peas, 459. Porterhouse Steak, with Watercress, 524. Potatoes, Lyonnaise, 991. French Pancake, 1186. Luncheon Shad, with Sorrel, 327. Mutton Chops, Soyer, 64...
-146. Friday, June Menu
Breakfast Lobster Omelet, 454. Bluefish au Gratin, 319. Minced Beef a la Catalan, 502. Potatoes a la Rice, 1007. Preserved Apples, 1342. Luncheon Whitebait, 301. Green Peas, 97...
-147. Saturday, June Menu
Breakfast Omelet Espagnole, 472. Skate, with black Butter, 325, 159. Calfs Liver and Bacon, 584. Broiled Potatoes, 983. Fresh Grapes. Luncheon Broiled Porgies a la Bearnaise, 353....
-148. Sunday, June Menu
Breakfast Eggs a l'Imperatrice, 440. Broiled Pompano, 329. Hamburg Steak, Colbert, 526, 190. Mashed Potatoes, 998. Creme en Mousse au Cafe, 1253. Luncheon Fresh Mackerel, fine Herbs,...
-149. Monday, June Menu
Breakfast Kidney Omelet, 463. Hashed Beef a la Portugaise, 501. Potatoes, Hollandaise, 999. Fresh Red Currants. Luncheon Soft Clams a la Newburg, 390. Veal Cutlets a la Marechale, 562. ...
-150. Tuesday, June Menu
Breakfast Poached Eggs on Toast, Anchovy Butter, 404, 146. Porgies, maitre d'hotel, 329. Minced Tenderloin l'Italienne, 500, 188. Potatoes, Lyonnaise, 991. Whipped Cream a la Vanille...
-151. Wednesday, June Menu
Breakfast Cheese Omelet, 469. Boiled Sea-bass, Tomato sauce, 352, 205. Sausages a l'Anglaise, 736. Oyster-plant Saute au Beurre, 1018. Rice and Apples, 1169. Luncheon Broiled Broo...
-152. Thursday, June Menu
Breakfast Scrambled Eggs, with Mushrooms, 408. Broiled, Deviled Soft-shelled Crabs, 370. Stewed Mutton Kidneys, Madeira Wine, 662. Olives, Fried Potatoes a la Francaise, 993. Raspberrie...
-153. Friday, June Menu
Breakfast Crawfish Omelet, 453. Boiled Codfish, Cream sauce, 352, 181. Corned Beef Hash a l'Americaine, 531. Boiled Corn, 962. Brioche Conde, 1203. Luncheon Shad, maitre d'h6tel, ...
-154. Saturday, June Menu
Breakfast Omelet, Bonne Femme, 466. Fried Whitebait, 301. Escalops of Veal a la Provencale, 573. Broiled Tomatoes, 1025. Peach Marmalade, 1331. Luncheon Salmon Croquettes, 364. ...
-155. Sunday, June Menu
Breakfast Eggs a l'lmperatrice, 440. Broiled Spanish-mackerel, 329. Lamb Chops, Robinson, 682. Hashed Potatoes, with Cream, 1003. Fresh Cherries. Luncheon Scallops Brestoise, 392....
-156. Monday, June Menu
Breakfast Omelet, with fine Herbs, 451. Fish Balls, 347. Broiled Pig's Feet, sauce Piquante, 729. Turnips, with Gravy, 967. Brioches Fluttes, 1204. Luncheon Broiled, Deviled Soft-...
-157. Tuesday, June Menu
Breakfast Eggs en Filets, 423. Broiled Shad's Roe, 402. Hamburg Steak, Madeira Sauce, 526, 185. Stewed Tomatoes, 1027. Maraschino Cream, 1257. Łuncheon. Codfish with black Butter,...
-158. Wednesday, June Menu
Breakfast Omelet with Sausages, 465. Halibut Steaks, Butter sauce, 310,157. Call's Liver and Bacon, 584. Lima Beans, 952. Rit au Lait d'Amande, 1170. Luncheon Canape Lorenzo, 391. Ir...
-159. Thursday, June Menu
Breakfast Hominy and Cream. Eggs a la Turque, 439. Lamb Chops a la Diable, 672, Potato Croquettes, 997. Strawberries and Cream. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. ...
-160. Friday, June Menu
Breakfast Omelet aux Sardines, 468. Broiled Kingfish, 329. Sheep's Feet a la Poulette, 654. Tomatoes a la Bock, 1026. Small Brioches, 1202. Luncheon Lobster a la Rushmore, 1358. ...
-161. Saturday, June Menu
Breakfast Eggs au Miroir, 425. Picked-up Codfish, 346. Lamb Fries, sauce Italienne, 673, 188. Stewed Green Corn. 964. Rice a l'Airolo, 1171. Luncheon Fried Frogs, sauce Tartare, 4...
-162. Sunday, June Menu
Breakfast Omelet a la Vanderbilt, 471. Broiled, Deviled Soft-shelled Crabs, 369. Mutton Chops with Watercress, 643. Sweet Potatoes, 982. Stewed Pears, 1333. Luncheon Broiled Lobst...
-163. Monday, July Menu
Breakfast Eggs a la Paysanne, 433. Broiled Bacon, 754. Lamb, Hashed a la Polonaise, 700, Stewed Tomatoes, 1027. Creme Renversee, 1252. Luncheon Frogs' Legs a la Geo. Merrill, 1372...
-164. Tuesday, July Menu
Breakfast Scrambled Eggs, with Cheese, 405. Broiled Fresh Mackerel, 329. Stewed Veal a la Chasseur, 632. Stewed Bermuda Potatoes, 995. Rice and Cream a la Croce, 1296. Luncheon Clam Pat...
-165. Wednesday, July Menu
Breakfast Oatmeal and Cream. Ham Omelet, 462. Porterhouse Steak, 524. French Fried Potatoes, 993. Brioche, 1201. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. Veal Cutlets...
-166. Thursday, July Menu
Breakfast Eggs a la Bennett, 447. Fish Balls a la Mrs. Harrison, 347. Chicken Livers en Brochette, 769. Tomatoes a la Marseillaise, 1029. Raspberries and Cream. Luncheon Toast, with fine H...
-167. Friday, July Menu
Breakfast Fresh Shrimp Omelet, 453. Broiled Bluefish, 329. Calf's Brains, with black Butter, 557. Mashed Potatoes, 998. Rice a la Franchise, 1180. Luncheon Matelote of Eels, 332. Ste...
-168. Saturday, July Menu
Breakfast Eggs a l'Aurore, 444. Lamb Steaks, sauce Piquante, 717. Onions, with Cream, 968. Fresh Plums. Luncheon Kingfish, maitre d'hotel, 329. Curry of Chicken a la Creole, 794. ...
-169. Sunday, July Menu
Breakfast Omelet with Asparagus-tops, 458. Broiled Kingfish, 329. Hashed Chicken a la Creme, 804. Sweet Potatoes, Hollandaise, 999. Milan Cake, 1228. Luncheon Frogs Legs a la Geo. Merrill,...
-170. Monday, July Menu
Breakfast Eggs a la Suisse, 441. Mutton Chops, Anchovy Butter, 647, 146. Potatoes, Lyonnaise, 991. Breaded Pig's Feet, sauce Tartare, 727, 207. Creme en Mousse au Cafe, 1253. Luncheo...
-171. Tuesday, July Menu
Breakfast Ham and Eggs, 412, 753. Escalops of Veal, Tomato sauce, 568, 205. Potatoes a. la Rice, 1007. Rice a la Francaise, 1180. Luncheon Musk-melon. Scallops Brestoise, 392. ...
-172. Wednesday, July Menu
Breakfast Boiled Eggs. Bass, with White Wine, 342. Minced Beef a la Portugaise, 501. Potato Croquettes, 997. Brioche, 1201. Luncheon Mussels a la Mariniere, 378. Brochette of L...
-173. Thursday, July Menu
Breakfast Fresh Tomato Omelet, 456. Broiled Kingfish, 329. Lamb Chops, sauce Robert, 681, 192. Stewed Turnips, 967. Fresh Peaches and Cream. Luncheon Stuffed Deviled Clams, 376. ...
-174. Friday, July Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Boiled Skate, brown Butter, 325, 156. Minced Veal a la Biscaenne, 576. Hashed Potatoes, 1002. Stewed Apricots, 1335. Luncheon F...
-175. Saturday, July Menu
Breakfast Poached Eggs on Toast, 404. Fried Porgies, 320. Calfs Head a la Vinaigrette, 640. Lima Beans, 952. Fresh Cherries. Luncheon Broiled Bluefish, maitre d'h6tel, 329. Vea...
-176. Sunday, July Menu
Breakfast Omelet a la Regence, 470. Broiled, Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Stewed Potatoes, 995. Brioches Fluttes, 1204. Luncheon Spanish-mackere...
-177. Monday, July Menu
Breakfast Ham Omelet, with fine Herbs, 462, 451. Kingfish, maitre d'h6tel, 329. Escalops of Veal a la Duxelle, 569. Hashed Potatoes, with Cream, 1003. Whipped Cream a la Vanille, 1254. ...
-178. Tuesday, July Menu
Breakfast Eggs a la Tripe, 419. Broiled Fresh Mackerel, 329. Broiled Ham, 753. Potato Croquettes, 997. Fresh Apricots. Luncheon Canape Madison, 269. Veal Cutlets a la Philadelp...
-179. Wednesday, July Menu
Breakfast Shirred Eggs, with brown Butter, 414. Broiled English Breakfast Bacon, 754. Lamb Steak, with Green Peas, 716. Green Corn Stewed with Butter, 964. Apples and Rice Meringuees, 1...
-180. Thursday, July Menu
Breakfast Eggs a la Vanderbilt, 420. Fried Porgies, Tartare sauce, 320, 207. Tripe a la Bordelaise, 544. Saratoga Potatoes, 1011. Musk-melon. Luncheon Haddock, Cream sauce, 352, 1...
-181. Friday, July Menu
Breakfast Omelet with fine Herbs, 451. Blackfish, brown Butter, 309, 156. Hashed Beef a la Catalan, 502. Tomatoes a la Bock, 1026. Peach Marmalade, 1331. Luncheon Fried Sea-bass, ...
-182. Saturday, July Menu
Breakfast Omelet, Bonne Femme, 466. Fried Whitebait, 301. Calf's Liver, Saute a l'Alsacienne, 582. Potatoes a la Rice, 1007. Brioches a la Conde, 1203. Luncheon Stuffed Deviled Cl...
-183. Sunday, July Menu
Breakfast Eggs a la Turque, 439. Fish Balls a la Mrs. Harrison, 347. Deviled Lamb Chops, with Bacon, 647, 754. Succotash with Cream, 1022. Fresh Plums. Luncheon Broiled Pompano, m...
-184. Monday, July Menu
Breakfast Omelet Raspail, 467. Fried Black-bass, Tomato sauce, 320, 205. Hashed Lamb a. la Zingara, 652. Potatoes a la Hanna, 1012. Creme en Mousse au Maraschino, 1257. Luncheon B...
-185. Tuesday. July Menu
Breakfast Eggs a la Finoise, 424. Sole, with White Wine, 342. Smoked Beef, with Cream, 486. Potatoes en Paille, 1014. Fresh Pears. Łuncheon. Crawfish a la Bordelaise, 360. Hari...
-186. Wednesday, July Menu
Breakfast Omelet with Tarragon, 451. Boiled Codfish, Egg sauce, 352, 161. Broiled Lamb Kidneys, with Bacon, 713. Roasted Tomatoes, 1028. Corn Fritters, 965. Luncheon Fried Soles, ...
-187. Thursday, July Menu
Breakfast Hominy and Cream, 1034. Eggs a l'Imperatrice, 440. Minced Beef a la Catalan, 502. Potato Croquettes, 997. Raspberries and Cream. Luncheon Fried Soft-shelled Crabs, 368. ...
-188. Friday, July Menu
Breakfast Omelet with fine Herbs, 451. Broiled Bass, maitre d'hotel, 329. Stewed Tripe a la Creole, 545. Stewed Fresh Tomatoes, 1027. Brioches Fluttes, 1204. Luncheon Stuffed Devi...
-189. Saturday, July Menu
Breakfast Eggs a la Bechamel, 416. Porgies au Gratin, 356. Sirloin Steak a la Bordelaise, 491. Potatoes, maitre d'h6tel, 985. Musk-melon. Luncgeon. Frogs a la Poulette, 399. Br...
-190. Sunday, July Menu
Breakfast Omelet Regence, 470. Boiled Halibut, Egg sauce, 309,161. Hashed Chicken a la Bechamel, 802. Broiled Tomatoes, 1025. French Pancake,1186. Luncheon Canape Lorenzo, 391. ...
-191. Monday, July Menu
Breakfast Eggs a la Bourguignonne, 411. Broiled Salt Mackerel, 329. Minced Veal a la Catalan, 575. Lima Beans Sautees, with Cream, 952. Cream Renversee, 1252. Luncheon Mussels, sa...
-192. Tuesday, July Menu
Breakfast Green Peas Omelet, 459. Broiled Sardines on Toast, 403. Hamburg Steak, Colbert, 526, 190. Hashed Potatoes au Gratin, 1004. Fresh Pears. Luncheon Porgies, White Wine sauc...
-193. Wednesday, July Menu
Breakfast Scrambled Eggs, with Fresh Mushrooms, 406. Broiled Mackerel, maitre d'h6tel, 329. Stewed Mutton Kidneys, with Madeira Wine, 662. Stewed Turnips, 967. Brioche, 1201. Lunc...
-194. Thursday, August Menu
Breakfast Tomato Omelet, 456. Tripe a la Lyonnaise, 548. Brochette of Lamb a la Dumas, 674. Sorrel au Gras, 974. Peaches and Cream. Luncheon Bluefish with White Wine, 342. Ragout ...
-195. Friday, August Menu
Breakfast Omelet, Bonne Femme, 466. Fried Soft-shelled Crabs, 368. Hashed Beef a la Portugaise, 501. Potatoes with Cream, 1003. Rice a la Francaise, 1180. Luncheon Matelote of Eel...
-196. Saturday, August Menu
Breakfast Eggs au Beurre noir, 414. Sole a la Horly, 321. Broiled Lamb Fries a la Diable, 672. Oyster-plant a la Poulette, 1019. Whipped Cream a la Vanille, 1254. Luncheon Frogs' Leg...
-197. Sunday, August Menu
Breakfast Omelet Raspail, 467. Broiled Sea-bass, 310. Lamb Chops a la Robinson, 682. Potatoes Soufflees, 1010. Musk-melon. Luncheon Broiled, Deviled Soft-shelled Crabs, 369. Ha...
-198. Monday, August Menu
Breakfast. Eggs au Miroir, 425. Fish Balls, 347. Broiled Pork Tenderloin, Apple sauce, 741,168. Corn Saute with Butter, 964. Milan Cake, 1228. Luncheon Mussels a la Marinie...
-199. Tuesaay, August Menu
Breakfast Omelet with Cheese, 469. Broiled Kingfish, Anchovy Butter, 329, 146. Sheep's Feet, maitre d'hotel, 654, 177. Mashed Potatoes au Gratin, 998. Fresh Pears. Luncheon Scallo...
-200. Wednesday August Menu
Breakfast Eggs a la Valencienne, 421, Fried Porgies, 320. Lamb Steak, with Green Peas, 716. Tomatoes a la Marseillaise, 1029. Blackberries and Cream. Luncheon Fried Whitebait, 301...
-201. Thursday, August Menu
Breakfast Omelet with fine Herbs, 451. Broiled Pompano, maitre d'hdtel, 329. Sausages, with White Wine sauce, 735. Potatoes, Lyonnaise, 991. Fresh Grapes. Luncheon Weakfish a la V...
-202. Saturday, August Menu
Breakfast Ham Omelet, 462. Lamb en Brochette a la Dumas, 674. Macaroni, with Cream, 954. Creme en Mousse au Maraschino, 1257, Lunchecon. Fried Soft-shelled Crabs, 368. Minced Beef a ...
-203. Sunday, August Menu
Breakfast Eggs a la Vanderbilt, 420. Broiled Deviled Soft-shelled Crabs, 369. Hashed Turkey en Bordure, 805. Fried Oyster-plant, 1021. Fresh Green-gages. . Luncheon Broiled Trout,...
-204. Monday, August Menu
Breakfast Smoked Beef Omelet, 461. Minced Veal a la Biscaenne, 576. Stewed Lima Beans, 952. Small Brioches, 1202. Luncheon Stuffed Deviled Clams, 376. Stewed Calf's Liver, sauce Piquante, ...
-205. Wednesday, August Menu
Breakfast Tomato Omelet a la Provencale, 457. Broiled Porterhouse Steaks, 524. Potatoes Chateau, 1009. Sherry Wine Jelly, 1318. Luncheon Fried Scallops, Tomato sauce, 392, 205. Shoulder of...
-206. Thursday, August Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Broiled Kingfish, maitre d'h6tel, 329. Calf's Feet a la Poulette, 598. Tomatoes a la Bock, 1026. Rice a la Conde, 1181. Luncheon ...
-207. Friday, August Menu
Breakfast Omelet Mexicaine, 473. Broiled Haddock a l'Hollandaise, 310, 160. Tripe a la Lyonnaise, 548. Potatoes, Duchesse, 1006. Musk-melon. Luncheon Weakfish, Italian sauce, 188....
-208. Saturday, August Menu
Breakfast Eggs au Parmesan, 431. Blackfish au Gratin, 356. Broilod Bacon, 754. Breaded Veal Cutlets, Tomato sauce, 563. Succotash, 1022. Cream Renversee, 1252. Luncheon Oysters...
-209. Sunday, August Menu
Breakfast Eggs a la Meyerbeer, 437. Broiled Spanish-mackerel, maitre d'hotel, 329. Chicken Livers en Brochette, with Bacon, 769. Saratoga Potatoes, 1011. Peaches and Cream. Luncheon ...
-210. Monday. August Menu
Breakfast Fried Eggs, 412. Fish Balls, 347. Mutton Hash a la Zingara, 652. Stewed Turnips, with Cream, 967. Brioches, 1201. Luncheon Frogs en Brochette, with Bacon, 398, 754. C...
-211. Tuesday, August Menu
Breakfast Eggs a la Tripe, 419. Kingfish au Gratin, 319. Sausages a la l'ltalienne, 737. Potato Balls, 996. Fresh Plums. Luncheon Broiled Fresh Mackerel, maitre d'hotel, 329. Stewed Mutton...
-212. Wednesday, August Menu
Breakfast Scrambled Eggs, with Cheese, 405. Lamb Fries, sauce Colbert, 673, 190. Hamburg Steak, raw, 1359. Fried Oyster-plant, 1021. Iced Timbale of Rice, 1175. Luncheon Pompano, ...
-213. Friday, August Menu
Breakfast Sardine Omelet, 468. Broiled Fresh Mackerel, Anchovy Butter, 329, 146. Stewed Mutton Kidneys, sauce Madere, 662. Sweet Potatoes Soufflees, 1010. Cream en Mousse au Cafe, 1253....
-214. Saturday, August Menu
Breakfast Poached Eggs on Toast, 404. Cold Bass, Ravigote sauce, 147. Mutton Chops, Broiled, with Bacon, 647, 754. Mashed Potatoes au Gratin, 998. Kummel Jelly, 1323. Luncheon Oys...
-215. Sunday, August Menu
Breakfast Eggs a I'lmperatrice, 440. Hashed Turkey en Bordure, 805. , Broiled Fillets aux Pommes Parisienne, 515. Tomatoes a la Bock, 1026. Musk-melons. Luncheon Crabs a la St. La...
-216. Monday, August Menu
Breakfast Scrambled Eggs with Tomatoes, 406. Fried Scallops, 301. Flat Sausage and Mashed Potatoes, 719. Fried Onions, 969. Rice a la Francaise, 1180. Luncheon Broiled, Deviled So...
-217. Tuesday, August Menu
Breakfast Omelet, with Peas, 459. Boiled Halibut, Butter sauce, 309, 157. Lamb Chops, with Bacon, 647, 754. Potatoes, maitre d'hotel,985. Fresh Apricots. Luncheon Kingfish, maitre...
-218. Wednesday, August Menu
Breakfast Hominy, with Cream, 1034. Kidney Omelet, 463. Broiled Beefsteak a la Parisienne, 495. Potatoes, Lyonnaise, 991. Stewed Pears, 1333. Luncheon Mussels a la Poulette, 379. ...
-219. Thursday, August Menu
Breakfast Eggs a l'Aurore, 444. Fried Porgies, 301. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Peaches and Cream. Luncheon Salmon en Papillotes, 302. Braised Beef...
-220. Friday, August Menu
Breakfast Omelet, with fine Herbs, 451. Broiled Kingfish, maitre d'hotel, 329. Lamb Steak, Piquante sauce, 717. Stewed Green Corn, 964. Brioches Fluttes, 1204. Luncheon Stuffed Sm...
-221. Saturday, August Menu
Breakfast Eggs, with Tarragon, 429. Broiled Ham, 753. Mutton Hash au Gratin, 653. Stewed Carrots, with Cream, 927. Whipped Cream a la Vanille, 1254. Luncheon Fried Whitebait, 301....
-222. Sunday, September Menu
Breakfast Eggs a la Vanderbilt, 420. Boned, Broiled Smelts, Bearnaise sauce, 353. Small Mignons Filets, Madeira Wine sauce, 509. 185. Lima Beans Stewed with Cream, 952. Musk-melon. ...
-223. Monday, September Menu
Breakfast Tomato Omelet, 459. Fried Soft-shelled Crabs, 368. Pig's Feet, sauce Piquante, 729. Potatoes, maitre d'hotel, 985. Brioches a la Conde, 1203. Luncheon Matelote of Eels, ...
-224. Tuesday, September Menu
Breakfast Eggs a la Duchesse, 449. Salmon Tails, Broiled, 30S. Calf's Liver Saute a l'ltalienne, 580. Sorrel au Jus, 973. Apples and Rice Meringuees, 1169. Luncheon Frogs a la Poulette,...
-225. Wednesday, September Menu
Breakfast Oatmeal. Omelet, with Kidneys, 463. Broiled Porterhouse Steak, 524. Fried Onions, 969. Fresh Pears. Luncheon Oysters a la Mali, 386. Hashed Mutton a la Zingara, 652. ...
-226. Thursday, September Menu
Breakfast Omelet, with Smoked Beef, 461. . Broiled Spanish-mackerel, 329. Lamb Fries, Broiled a la Diable, 672. Potatoes, Julienne, 1013. Peaches and Cream. Luncheon Blackfish, White Wine, 34...
-227. Friday, September Menu
Breakfast Eggs au Beurre noir, 414. Fried Porgies, Tartare sauce, 320, 207. Hashed Beef a la Catalan, 502. Stewed Fresh Tomatoes, 1027. Rice a la Bonne Femme, 1172. Luncheon Picke...
-228. Saturday, September Menu
Breakfast Omelet, with Green Peas, 459. Broiled Ham, 753. Tripe a la Creole, 545. Sweet Potatoes Soufflees, 1010. Baked Apples, 1124. Luncheon Skate, with black Butter, 325, 159. ...
-229. Sundays, September Menu
Breakfast Eggs a l'Aurore, 444. Trout, maitre d'hotel, 314. Hashed Chicken au Gratin, 805. Potatoes en Paille, 1014. Cream Renversee, 1252. Luncheon Crabs a la St. Laurent, 372. ...
-230. Monday, September Menu
Breakfast Omelet, with fine Herbs, 451. Broiled Sea-bass, maitre d'hotel, 329. Minced Veal a la Biscaenne, 576. Potatoes Sautees, 995. Musk-melon. Luncheon Fried Porgies, 320. ...
-231. Tuesday, September Menu
Breakfast Scrambled Eggs, with Mushrooms, 406. Codfish a l'Hollandaise, 352, 160. Stewed Tripe a la Lyonnaise, 548. Green Corn Saute au Beurre, 964. French Pancake, 1186. Luncheon ...
-232. Wednesday, September Menu
Breakfast Omelet Raspail, 467. Fried Smelts, Tomato sauce, 301, 205. Beefsteak with Watercress, 524. Saratoga Potatoes, 1011. Preserved Strawberries, 1345. Lunchecon. Stuffed Devi...
-233. Thursday, September Menu
Breakfast Scrambled Eggs, with Truffles, 407. Fried Porgies, 320. Broiled Lamb Steak, Puree of Peas, 716. Potatoes au Gratin, 1004. Rice au Lait d'Amandes, 1170. Luncheon Broiled ...
-234. Friday, September Menu
Breakfast Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'hotel, 329. Sausages a l'ltalienne, 737. Fried Oyster-plant, 1021. Brioche, 1201. Luncheon Mussels a la Mariniere, 378...
-235. Saturday, September Menu
Breakfast Hominy and Cream, 1034. Ham and Eggs, 412, 753. Brochette of Lamb a la Dumas, 674. Potatoes a la Hanna, 1012. Fresh Pears. Luncheon Oysters a la Baltimore, 388. Breas...
-236. Sunday, September Menu
Breakfast Omelet, with Truffles, 460. Fried Whitebait, 301. Chicken Livers Sautes au Madere, 767. Fried Sweet Potatoes, 993. Milan Cake, 1228. Luncheon Welsh Rarebit, Golden Buck,...
-237. Monday, September Menu
Breakfast Eggs a la Bourguignonne, 411. Fish Balls, 347. Sausages, with White Wine, 735. Hashed Potatoes, with Cream, 1003. Baked Apples, 1124. Luncheon Oysters a la Pompadour, 38...
-238. Tuesday, September Menu
Breakfast Tomato Omelet, 456. Broiled Bluefish, 329. Hashed Turkey en Bordure, 805. Potatoes en Paille, 1014. Stewed Rhubarb, 1112. Luncheon Broiled Lobster a la Diable, 364. Stewed Mutton...
-239. Wednesday, September Menu
Breakfast Eggs au Miroir, 425. Boiled Fresh Haddock, Cream sauce, 352, 181 Lamb Steak a l'Americaine, 718. Stewed Turnips, with Cream, 967. Musk-melon. Luncheon Codfish, Hollandai...
-240. Thursday, September Menu
Breakfast Oatmeal and Cream. Kidney Omelet, 463. Mutton Chops a la Provencale, 642. Succotash, 1022. Cream Renversee, 1252. Luncheon Fried Sea-bass, 320. Stewed Veal a la Maren...
-241. Friday, September Menu
Breakfast Omelet a l'Espagnole, 472. Broiled Pompano, 329. Pork Chops, sauce Robert, 746. Broiled Sweet Potatoes, 983. Corn Fritters, 965. Luncheon Stuffed Deviled Clams, 376. ...
-242. Saturday, September Menu
Breakfast Eggs a la Chipolata, 442. Broiled Sardines on Toast, 403. Hashed Mutton a la Zingara, 652. Stewed Carrots, 927. Preserved Cherries, 1347. Luncheon Broiled Boned Smelts, ...
-243. Sunday, September Menu
Breakfast Hominy and Cream, 1034. Boiled Eggs. Broiled Deviled Soft-shelled Crabs, 369. Lamb Chops, Breaded, 643. Potatoes, maitre d'hotel, 985. Brioche, 1201. Luncheon Crabs a...
-244. Monday, September Menu
Breakfast Omelet, with fine Herbs, 451. Fish Balls, 347. Hashed Chicken a la Creme, 804. French Fried Potatoes, 993. Iced Timbale of Rice, 1175. Luncheon Oysters a la Baltimore, 3...
-245. Tuesday, September Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Bass, sauce Mayonnaise, 352, 206. Calf's Liver a I'Alsacienne, 582. Stewed Lima Beans, 952. Stewed Prunes, 1330. Luncheon Scall...
-246. Wednesday, September Menu
Breakfast Poached Eggs on Toast, 404. Oysters en Brochette, with Bacon, 385. Minced Beef a la Catalan, 502. Stewed Potatoes, 995. Milan Cake, 1228. Luncheon Codfish a la Provencal...
-247. Thursday, September Menu
Breakfast Scrambled Eggs, with Tomatoes, 406. Fried Eels, 335. Broiled Calf' s Liver and Bacon, 584. Potatoes a l'Hollandaise, 999. Peaches and Cream. Luncheon Frogs a la Poulette...
-248. Friday, September Menu
Breakfast Crab Omelet, 455. Broiled Fresh Mackerel, maitre d'h6tel, 329. Tripe a la Poulette, 546. Baked Sweet Potatoes. Creme en Mousse au Cafe, 1253. Luncheon Fried Soft-shelled...
-249. Saturday, September Menu
Breakfast Eggs a la Tripe, 419. Broiled Fresh Perch, 314. Mutton Kidneys, Sautes a l'ltalienne, 663. Potatoes Duchesse, 1006. French Pancake, 1186. Luncheon Pompano, with Sorrel, ...
-250. Sunday, September Menu
Breakfast Eggs a la Bennett, 447. Broiled Spanish-mackerel, Anchovy Butter, 329,146. Hashed Lamb, a l'Anglaise, 688. Potatoes Julienne, 1013. Fresh Green-gages. Luncheon Lobste...
-251. Monday, September Menu
Breakfast Eggs au Soleil, 415. Picked-up Codfish, 346. Beefsteak with Watercress, 524. Saratoga Potatoes, 1011. Stewed Apples, 1332. Luncheon Oyster Patties, 387. Lamb Chops a ...
-252. Tuesday, October Menu
Breakfast Eggs a la Pauvre Femme, 417. Broiled Boned Smelts, Tartare sauce, 353, 207. Sausages, with White Wine, 735. Beet-roots, Sautes au Beurre, 911. Brioches Fluttes, 1204. Lunch...
-253. Wednesday, October Menu
Breakfast Omelet a la Provencale, 457. Codfish a l'Hollandaise, 352, 160. Corned Beef Hash a la Zingara, 530. Saratoga Potatoes, 1011. Fresh Pears. Luncheon Crabs a la St. Laurent...
-254. Thursday. October Menu
Breakfast Barley, with Cream. Eggs a la Turque, 439. Broiled Sirloin Steak, with Watercress, 491. Potatoes, Chateau, 1009. Baked Apples, 1124. Luncheon Soles a la Joinville, 322. ...
-255. Friday, October Menu
Breakfast Oyster Omelet, 452. Haddock, Cream sauce, 352, 181. Pig's Feet a la St. Hubert, 727. Mashed Potatoes au Gratin, 998. Rice a la Francaise, 1180. Luncheon Lobster a l'Amer...
-256. Saturday, October Menu
Breakfast Eggs a la Bourguignonne, 411. Mutton Chops, with Watercress, 647. Broiled Bacon, 754. Potatoes a la Rice, 1007. Apricot Preserves, 1340. Luncheon Stuffed Oysters a la Ma...
-257. Monday, October Menu
Breakfast Eggs au Gratin, 418. Fish Balls, 347. Stewed Kidneys, with Madeira, 662. Potatoes, Julienne, 1013. Preserved Cherries, 1347. Luncheon Scallops, Brestoise, 392. Hashed...
-258. Tuesday, October Menu
Breakfast Omelet, with fine Herbs, 451. Fried Whitebait, 301. Andouillettes, Broiled, 742. Hashed Potatoes au Gratin, 1004. Rice, with Apples, Meringuees, 1169. Luncheon Boned Boi...
-259. Wednesday, October Menu
Breakfast Eggs a Reine, 438. Black Basss, Caper sauce, 352, 651. Stewed Calf's Liver a l'ltalienne, 580. Stewed Tomatoes, 1027. Rice Cake, 1222. Luncheon Canape Madison, 269. B...
-260. Thursday, October Menu
Breakfast Omelet, with fine Herbs, 451. Broiled Deviled Soft-shelled Crabs, 369. Hashed Beef au Gratin, 529. Fried Oyster-plant, 1021. Peach Marmalade, 1331. Luncheon Broiled Blue...
-261. Friday, October Menu
Breakfast Eggs a la Vanderbilt, 420. Broiled Sardines on Toast, 403. Lamb Chops a la Robinson, 682. Sweet Potatoes, Broiled, 983. Preserved Strawberries, 1345. Luncheon Fillet of ...
-262. Saturday, October Menu
Breakfast Hominy and Cream, 1034. Scrambled Eggs, with Ham, 408. Broiled Porterhouse Steak, 524. Lyonnaise Potatoes, 991. Wheat Cakes, 1184. Luncheon Codfish Tongues, Cream sauce,...
-263. Sunday, October Menu
Breakfast Eggs, with Celery, 427. Broiled Spanish-mackerel, maitre d'h6tel, 329. Mutton Kidneys, Sautes aux Champignons, 714. Sweet Potatoes Soufflees, 1010. Maraschino Cream, 1257. ...
-264. Monday, October Menu
Breakfast Omelet aux Saucisser, 465. Boiled Chicken Halibut, Cream sauce, 309,181. Beefsteak, with Watercress, 524. Fried Saratoga Potatoes, 1011. Fresh Grapes. Luncheon Perch, Re...
-265. Tuesday, October Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Fried Smelts, Tomato sauce, 301, 205. Broiled Lamb Fries, 672. Potato Croquettes, 997. Corn Fritters, 965. Luncheon Red-snapper...
-266. Wednesday, October Menu
Breakfast Omelet Raspail, 467. Fried Scallops, Tartare sauce, 301, 207. Broiled Calf's Liver and Bacon, 584. Stewed Turnips, with Gravy, 967. Fresh Pears. Luncheon Smelts au Grati...
-267. Thursday, October Menu
Breakfast Eggs a la Meyerbeer, 437. Baked Sea-bass, 319. Minced Veal, Biscaenne, 576. Potatoes, Duchesse, 1006. Buckwheat Cakes, 1183. Luncheon Lobster a la Bordelaise, 360. Po...
-268. Friday, October Menu
Breakfast Omelet a la Vanderbilt, 471. Boiled Codfish, black Butter, 352, 159. Brochette of Lamb a la Dumas, 674. Green Corn, Saute au Beurre, 964. Preserved Peaches, 1340. Luncheon ...
-269. Saturday, October Menu
Breakfast Omelet aux Cepes, 460. Picked-up Codfish, 346. Mignons Filets, Madeira sauce, 509, 185. Stewed Potatoes, Hollandaise, 999. Stewed Apricots, 1335.. Luncheon Stuffed, Devi...
-270. Sunday, October Menu
Breakfast Eggs a la Livingstone, 410. Broiled Fresh Mackerel, fines Herbes, 331. Stewed Tripe a la Creole, 545. Sweet Potatoes a 1'Hollandaise, 999. Cream Renversee, 1252. Luncheon ...
-271. Monday, October Menu
Breakfast Omelet, with fresh Tomatoes, 456. Fish Balls, 347. Black Sausage, mashed Potatoes, 719. Fried Egg-plant, 907. Brioche, 1201. Luncheon Broiled Salt Mackerel, 329. Stuf...
-272. Tuesday, October Menu
Breakfast Eggs a l'Alsacienne, 443. Broiled Pompano, 329. Breaded Veal Cutlets, Tomato sauce, 563. Saratoga Potatoes, 1011. Milan Cake, 1228. Luncheon Spanish-mackerel a la Toulou...
-273. Wednesday, October Menu
Breakfast Scrambled Eggs & la Chicoree, 409. Codfish Tongues, brown Butter, 349. Hashed Lamb a la Polonaise, 700. Sorrel, with Gravy, 974. Preserved Raspberries, 1346. Luncheon Re...
-274. Thursday. October Menu
Breakfast Poached Eggs on Toast, 404. Scallops, with White Wine, 342. Minced Beef a la Provencale, 500. Potatoes enPaille, 1014. Apples Meringuees, 1248. Luncheon Oysters a la Bal...
-275. Friday, October Menu
Breakfast Cheese Omelet, 469. Fried Soft-shelled Crabs, 368. Sausage a l'ltalienne, 737 Potatoes, Sautees au Beurre, 994. Stewed Prunes, 1330. Luncheon Smelts a la Joinville, 322....
-276. Saturday, October Menu
Breakfast Fried Eggs, 412. Boiled Halibut, sauce Hollandaise, 309, 160. Broiled Deviled Beefsteak, 524. Potatoes, Parisienne, 986. Stewed Quinces, 1338. Luncheon Oysters en Brochette, with Ba...
-277. Sunday, October Menu
Breakfast Green Peas Omelet, 459. Broiled White Perch, Anchovy Butter, 329, 146. Hashed Turkey a la Bechamel, 802. Broiled Tomatoes, 1025. Baked Apples, 1124. Luncheon Broiled ...
-278. Monday, October Menu
Breakfast Oatmeal and Cream. Omelet aux Saucisses, 465. Brochette of Lamb, Colbert, 674, 190. Saratoga Potatoes, 1011. Apple Fritters, 1191. Luncheon Oysters a la Mali, 386. Broil...
-279. Tuesday, October Menu
Breakfast Eggs a l'Aurore, 444. Fish Balls, 347. Veal Kidneys, Stewed a la Provencale, 625. Lima Beans, with Cream, 952. French Pancake, 1186. Luncheon Soles au Gratin, 319. Veal ...
-280. Wednesday, October Menu
Breakfast Omelet, with Asparagus-tops, 458. Boned Broiled Smelts, Bearnaise. 353. Corned Beef Hash a l'Americaine, 529. Stewed Carrots and Cream, 927. Preserved Plums, 1343. Luncheon...
-281. Thursday, October Menu
Breakfast Eggs a la Bonne Femme, 432. Fried Black-bass, 320. Veal Cutlets a la Philadelphia, 565. Fried Potatoes, 993. Rice a la Franchise, 1180. Luncheon Oysters a la Poulette, 3...
-282. Friday, November Menu
Breakfast Tomato Omelet, 456. Boiled Halibut, Lobster sauce, 309, 158 Lamb Chops, with Bacon, 647, 754. Potatoes, Lyonnaise, 991. Stewed Apples, 1332. Luncheon Soft Clams a la Mer...
-283. Saturday, November Menu
Breakfast Eggs a la Duchesse, 449. Pig's Feet, Robert sauce, 728. Corned Beef Hash a la Zingara, 530. Fried Egg-plant, 907. Pears and Grapes. Luncheon Halibut Steaks, aux fines He...
-284. Sunday, November Menu
Breakfast Eggs a la Paysanne, 433. Fresh Mackerel aux fines Herbes, 331. Hashed Turkey en Bordure, 805. Stewed Lima Beans, with Cream, 952. Whipped Cream a la Vanille, 1254. Luncheon ...
-285. Monday, November Menu
Breakfast Omelet, with Green Peas; 459. Broiled Smelts, Tartare sauce, 353, 207. Venison Steak, sauce Piquante, 879, 203. Mashed Potatoes au Gratin, 998. Brioches Fluttes, 1204. Lunc...
-286. Tuesday, November Menu
Breakfast Eggs au Soleil, 415. Codfish a l'Hollandaise, 352. 160. Stewed Calf's Liver a l'Alsacienne, 582. Potatoes, maitre d'h6tel, 985. Rice a la Conde, 1181. Luncheon Crabs a l...
-287. Wednesday, November Menu
Breakfast Omelet, Vanderbilt, 471. Broiled Sardines on Toast, 403. Sausages Gastronome, 740. Stewed Tomatoes, T027. Rhein-wine Jelly, 1324. Luncheon Soles a la Horly, 321. Cive...
-288. Thursday, November Menu
Breakfast Eggs al'Aurore, 444. Fish Balls, 347. Calf's-head a la Vinaigrette, 640. Hashed Potatoes, with Cream, 1003. Peach Marmalade, 1331. Luncheon Broiled Salmon Steaks, Anchov...
-289. Friday, November Menu
Breakfast Omelet, Mexicaine, 473. Fried Perch, 320. Veal Cutlets, Pagasqui, 560. Potatoes en Paille, 1014. Buckwheat Cakes, 1183. Luncheon Fillet of Sole a la Venitienne, 338. ...
-290. Saturday, November Menu
Breakfast Eggs, with brown Butter, 414. Fried Smelts, Tomato sauce, 301, 205. Minced Veal a la Biscaenne, 576. Potatoes, Duchesse, 1006. Stewed Prunes a la Dufour, 1330. Luncheon Red...
-291. Sunday, November Menu
Breakfast Omelet a la Vanderbilt, 471. Picked-up Codfish, 346. Corned Beef Hash au Gratin, 529. Baked Potatoes. Creme Renversee, 1252. Luncheon Soft Clams a la Merrill, 389. St...
-292. Thursday. November Menu
Breakfast Cheese Omelet, 469. Fried White Perch, Tartare sauce, 301, 207. Beefsteak, with Watercress, 524. Fried Sweet Potatoes, 993. Pippin Apples and Grapes. Luncheon Bluefish, ...
-293. Friday. November Menu
Breakfast Scrambled Eggs, with Tomatoes, 406. Fillet of Soles a la Horly, 321. Smoked Beef, with Cream, 486. Potato Croquettes, 997. Brioche, 1201. Luncheon Frost Fish a la Toulou...
-294. Saturday, November Menu
Breakfast Hominy, with Cream, 1034. Ham Omelet, 462. Stewed Chicken Livers a l'ltalienne, 770. Mashed Potatoes, 998. Preserved Peaches, 1340. Luncheon Oyster Crabs a la Poulette, ...
-295. Sunday, November Menu
Breakfast Scrambled Eggs, with Truffles, 407. Broiled Salt Mackerel, 329. Sausages a l'ltalienne, 737. Fried Potatoes, 993. Whipped Cream au Maraschino, 1257. Luncheon Lobster en ...
-296. Monday, November Menu
Breakfast Omelet, with Asparagus-tops, 458. Fish Balls, 347. Hashed Turkey en Bordure, 805. Beet-roots a la Creme, 912. Wheat Cakes, 1184. Luncheon Broiled Fresh Mackerel, Anchovy Butter, ...
-297. Tuesday, November Menu
Breakfast Poached Eggs on Toast, 404. Fried Smelts, Tomato sauce, 301, 205. Lamb Steak a l'Americaine, 718. Potatoes au Gratin, 1004. Small Brioches, 1202. Luncheon Sheep's-head a...
-298. Wednesday, November Menu
Breakfast Omelet, with fine Herbs, 451. Fried Blackfish, 301. Broiled Porterhouse Steak, 524. Sorrel aux Croutons, 974, Preserved Pears, 1341. Luncheon Oysters a la Villeroi, 381....
-299. Thursday, November Menu
Breakfast Eggs a la Tripe, 419. Broiled Deviled Soft-shelled Crabs, 369. Mutton Kidneys, Sautes au Madere, 662. Potatoes a la Rice, 1007. Rice a la Francaise, 1180. Luncheon Stewe...
-300. Friday, November Menu
Breakfast Sardine Omelet, 468. Broiled Codfish a l'Hollandaise, 329, 160. Tripe a la Lyonnaise, 548. Broiled Sweet Potatoes, 983. Jamaica-rum Jelly, 1320. Luncheon Oyster Patties,...
-301. Saturday, November Menu
Breakfast Eggs a la Post, 1366. Fresh Mackerel, maitre d'hotel, 329. Broiled Lamb Fries a la Diable, 672. Fritters Soufflees, 1192. Luncheon Picked-up Codfish, 346. Mignons Filets a la Brown,...
-302. Sunday, November Menu
Breakfast Omelet Raspail, 467. Broiled Bluefish, maitre d'h6tel, 329. Venison Steak, Currant Jelly, 884. Fried Potatoes, 993. Creme en Mousse au Maraschino, 1257. Luncheon Pompano...
-303. Monday, November Menu
Breakfast Eggs au Miroir, 425. Porgies a l'ltalienne, 337. Lamb Chops, with Bacon, 647, 754. Potatoes, Duchesse, 1006. Rice au Lait d'Amandes, 1170. Luncheon Stuffed, Deviled Crab...
-304. Tuesday, November Menu
Breakfast Eggs a la Bennett, 447. Oysters a la Arthur Sullivan, 1367. Hashed Lamb a la Polonaise, 700. Baked Potatoes. Brioches Fluttes, 1204. Luncheon Scallops, St. Jean, 371. ...
-305. Wednesday, November Menu
Breakfast Plain Omelet, 450. Broiled Haddock, Anchovy Butter, 310, 146. Pig's Feet a la Boston, 730. Stewed Potatoes, 995. Waffles, with Sugar, 1196. Luncheon Broiled Smelts, Bearnai...
-306. Thursday, November Menu
Breakfast Eggs a la Chipolata, 442. Blackfish au Gratin, 356. Calf s-head a la Cavour. 638. Stewed Oyster-plant, 1018. Preserved Green-gages, 1344. Luncheon Fried Frogs, sauce Tartar...
-307. Friday, Novenber Menu
Breakfast Crab Omelet, 455: Fish Balls, 347. Broiled Sheep's-feet, Tartare sauce, 654, 207. Mashed Potatoes, 998. Rice a la Conde, 1181. Luncheon Soft Clams a la Merrill, 389. ...
-308. Saturday, November Menu
Breakfast Eggs a la Bourguignonne, 411. Picked-up Codfish, 346. Minced Beef a la Provengale, 500. Saratogo Potatoes, 1011. Brioche, 1201. Luncheon Lobster en Chevreuse, 362. Corne...
-309. Sunday, December Menu
Breakfast Eggs a la Turque, 439. Boned, Broiled Smelts a la Bearnaise, 353. Hashed Lamb a la Zingara, 652. Turnips, with Gravy, 967. Stewed Prunes, 1330. Luncheon Terrapin a la Baltimore, 396...
-310. Monday. December Menu
Breakfast Kidney Omelet, 463. Broiled Ham, 753. Tripe a la Creole, 545. Potatoes a la Hanna, 1012. Cream Renversee, 1252. Luncheon Bass, Ravigote sauce, 352, 147. Breaded Mutto...
-311. Tuesday, December Menu
Breakfast Eggs en Panade, 436. Codfish, Hollandaise sauce, 352, 160. Veal Cutlets a la Philadelphia, 565. Broiled Sweet Potatoes, 983. Buckwheat Cakes, 1183. Luncheon Crabs, St. L...
-312. Wednesday, December Menu
Breakfast Omelet, with fine Herbs, 451. Fried Scallops, Tomato sauce, 301, 205. Lamb Steak, with Bacon, 716, 754. Potatoes, maitre d'h6tel, 985. Brioche Conde, 1203. Luncheon Frie...
-313. Thursday, December Menu
Breakfast Eggs a la Vanderbilt, 42c. Haddock, Cream sauce, 352, 181. Broiled Pig's Feet a la Boston, 730. Saratoga Potatoes, 1011. German Pancake, 1188. Luncheon Stuffed Deviled L...
-314. Friday. December Menu
Breakfast Oyster Omelet, 452. Broiled Salt Mackerel, 329. Lamb Fries, Tomato sauce, 673. Fried Potatoes, 993. Preserved Raspberries, 1346. Luncheon. . Pompano, with fine Herbs, 33...
-315. Saturday, December Menu
Breakfast Barley and Cream. Eggs a la Chipolata, 442. Mutton Chops, Breaded, 643. Lima Beans, with Cream, 952. Malaga Grapes. Luncheon Stuffed Oysters a la Mali, 386. Breast of...
-316. Sunday, December Menu
Breakfast Spanish Omelet, 472. Fried Smelts, Tartare sauce, 301, 207, Porterhouse Steak, 524. Stewed Potatoes, 995. Creme en Mousse au Cafe, 1253. Luncheon Soft Clams a la Merrill...
-317. Monday, December Menu
Breakfast Poached Eggs on Anchovy Toast, 404, 280. Fish Balls, 347. Beef-tongue, Piquante sauce, 533. Mashed Potatoes au Gratin, 998. Rice and Cream a la Croce, 1296. Luncheon Oys...
-318. Tuesday, December Menu
Breakfast Omelet, with Cheese, 469. Cod's Tongues a la Poulctte, 351. Chicken Livers Sautes au Madere, 707. Potato Croquettes, 997. Preserved Egg-plums, 1343. Luncheon Haddock, wi...
-319. Wednesday, December Menu
Breakfast Scrambled Eggs, with Mushrooms, 405. Oysters en Brochette au Petit Sale, 385. Mutton Hash au Gratin, 653. Stewed Corn, 964. French Pancake, 1186. Luncheon Matelote of Ee...
-320. Thursday, December Menu
Breakfast Omelet, with Peas, 459. Broiled Sardines on Toast, 403. Broiled Venison Steak, Currant Jelly, 884. Potatoes, Hollandaise, 999. Stewed Prunes a la Dufour, 1330. Luncheon ...
-321. Friday, December Menu
Breakfast Lobster Omelet, 454. Boiled Codfish, Hollandaise sauce, 352, 160. Broiled Calf's Liver and Bacon, 584. Fried Egg-plant, 907. Brioches Fluttes, 1204. Luncheon Oysters a la Baltimore,...
-322. Saturday, December Menu
Breakfast Hominy and Cream, 1034. Ham and Eggs, 412, 753. Broiled Deviled Mutton Kidneys, 715. Fried Potatoes, 993 Baked Apples, 1124. Luncheon Mussels a la Mariniere, 378. Garnis...
-323. Sunday, December Menu
Breakfast Omelet Raspail, 467. Halibut Steaks, maitre d'hotel, 310. Minced Beef al'Ecarlate, 500, 247. Sweet Potatoes, Hollandaise, 999. Apricot Preserves, 1340. Luncheon Lobster ...
-324. Monday, December Menu
Breakfast Eggs a la Bonne Femme, 432. Fried Frost-fish, 301. Mutton Chops, sauce Colbert, 647, 190. Potatoes, Duchesse, 1006. Whipped Cream a la Vanille, 1254. Luncheon Stuffed De...
-325. Tuesday, December Menu
Breakfast Oatmeal and Cream. Sausage Omelet, 465. Hamburg Steak, Russian sauce, 526. Potatoes, Windsor, 1008. Small Brioches, 1202. Luncheon Oysters a la Pompadour, 384. Stewed Ve...
-326. Wednesday, December Menu
Breakfast Eggs au Soleil, 415. Fried Yellow Perch, 301. Pig's Feet a la St. Hubert, 727. Potato Croquettes, 997. Apples and Rice, 1169. Luncheon Black Bass, with White Wine, 342. ...
-327. Thursday, December Menu
Breakfast Eggs a la Paysanne, 433. Tripe a la Lyonnaise, 548. Mignons Filets a la Provencale, 509, 518. Hashed Potatoes au Gratin, 1004. Wheat Cakes, 1184. Luncheon Lobster Croque...
-328. Friday, December Menu
Breakfast Omelet Mexicaine, 473. Fried Black-bass, 301. Sausages a l'Anglaise, 736. Saratoga Potatoes, 1011. Peach Marmalade, 1331. Luncheon Picked-up Codfish, 346. Beefsteak Pie ...
-329. Saturday, December Menu
Breakfast Eggs a la Valencienne, 421. Broiled Sardines on Toast, 403. Lamb Kidneys, Sautes a l'Italienne, 663. Baked Potatoes. Marcella-wine Jelly a la Castellar, 1325. Luncheon Scal...
-330. Sunday, December Menu
Breakfast Eggs a la Hyde. 448. Fried Frogs* Legs, Tomato sauce, 400, 205. Hashed Chicken, with Cream, 804. Fried Oyster-plant, 1021. Rice a la Conde, 1181. Luncheon Stewed Terrapi...
-331. Monday, December Menu
Breakfast Hominy, with Cream, 1034. Eggs a 1'Aurore, 444. Broiled Venison Steaks, maitre d'h6tel, 879, 145. Fried Potatoes, 993. Creme Renversee, 1252. Luncheon Canape Lorenzo,...
-332. Tuesday, December Menu
Breakfast Smoked Beef Omelet, 461. Stewed Oysters a la Baltimore, 388. Broiled Lamb Chops, with Bacon, 647, 754. Potatoes en Paille, 1014. Preserved Strawberries, 1345. Luncheon S...
-333. Thursday, December Menu
Breakfast Spanish Omelet, 472. Fried Frost-fish, 301. Hamburg Steak, Madeira sauce, 526,185. Potatoes, Lyonnaise, 991. Prunes a la General Dufour, 1330. Luncheon Canape Lorenzo, 3...
-334. Friday, December Menu
Breakfast Scrambled Eggs, with Asparagus-tops, 406. Cod's Tongues, black Butter, 349. Hashed Turkey en Bordure, 805. Broiled Sweet Potatoes, 983. Baked Apples, 1124. Luncheon Porg...
-335. Saturday, December Menu
Breakfast Tomato.Omelet a la Provencale, 457. Fish Balls, 347. Lamb en Brochette a la Dumas, 674. Fried Potatoes, 993. Brioche a la Conde, 1203. Luncheon Stuffed Oysters a la Mali, 386. ...
-336. Sunday, December Menu
Breakfast Eggs a la Bourguignonne, 411. Broiled Frogs, maitre d'hotel, 398. Broiled Beefsteak a la Bearnaise, 492. Stewed Tomatoes, 1027. Buckwheat Cakes, 1183. Luncheon Smelts, Toulous...
-337. Monday, December Menu
Breakfast Omelet, with fine Herbs, 451. Minced Beef a la Catalan, 502. Sausages a l'ltalienne, 737. Potatoes, Julienne, 1013. Apple Fritters, 1191. Luncheon Clams a la Merrill, 38...
-338. Tuesday, December Menu
Breakfast Eggs a la Meyerbeer, 437. Fried Soft-shelled Crabs, 368. Tripe a la Lyonnaise, 548. Saratoga Potatoes, 1011. German Pancake, with Apples, 1189. Luncheon Lobster a la New...
-Soups. 1. Bomlle-A-Baisse
Chop two medium-sized, peeled, sound onions very fine, with one medium-sized, fine, fresh, green pepper, the same way, and put them in a pan on the hot range, with a gill of sweet oil. When well brown...
-2. Brunoise
Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three ...
-5. Beef A L'Anglaise
Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of prin-tanier (...
-6. Beef A L'Ecossaise, Thickened
Brown in a little fat, in a saucepan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of...
-7. Busecca
Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quar...
-8. Bisque Of Clams
Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one ...
-9. Bisque Of Crabs
Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque Of Lobster The same as for No. 8. Two pounds of lobster boi...
-11. Croute-Au-Pot
Take two carrots cut in round slices, one turnip, cut the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounce...
-12. Fish Chowder, Boston Style
Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold wat...
-13. (Lam Chowder
Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them up with a skimmer ; place them in a stewpan large enough to hold three quart...
-14. Chiffonade
Wash wel2, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a table-spoo...
-15. How To Prepare Green Turtle
Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides ; cut the carcass in pieces, and blanch them for three minutes in boiling water...
-16. Green Turtle Soup
Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoo...
-17. Mock Turtle
To be prepared as for green turtle (No. 16), substituting a pint of cooked calf's-head for the turtle. ...
-18. Clear Green Turtle
Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before servin...
-19. Giblets With Rice
Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced ...
-22. Giblets A L'Anulaise
Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), adding a cupful of Espagnole sauce (No. 151)), a bouquet (No. 254), half a glassful of Mad...
-23. Gumbo With Frogs
Brown in half an ounce of butter, in a saucepan, one chopped onion with about one ounce of raw ham cut into dice shape, half a green pepper cut in small dice, and half a tablespoonful of salt and a te...
-26. Oysters
Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it ...
-27. Julienne
Cut into fine long shreds two carrots, half a turnip, two leaves of celery, one leek, an eighth of a cabbage, and half an onion; brown them in a saucepan with one ounce of butter; moisten with one qua...
-29. Shin Of Beef Liee
Place ten pounds of leg of beef (shin) in a saucepan, with one gallon of cold water, on the fire. When it comes to a boil, thoroughly skim off all the scum. . Add one good-sized carrot, one sound onio...
-30. Mutton With Barley
Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat,'on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No....
-32. Mikado
Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot...
-33. Westmoreland Soup
Put into a saucepan one quart of broth (No. 99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of Parisian sauce, a little cayenne pepper (about the equivalent of a green pea), and a...
-34. Mulligatawney
Cut a quarter of a medium-sized raw chicken in pieces, with half a green pepper, half an ounce of lean raw ham, and half a finely sliced onion. Brown the whole for five minutes in a saucepan ; moisten...
-30. Menestra
Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes...
-37. Napolitaine
Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way....
-38. Ox-Tail With Barley
Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme...
-40. Ox-Tail A L'Anglaise
Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomme (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch ...
-41. Sorrel With Asparagus-Tops
Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes ; then moisten with three pints of white broth (No. 99), adding ha...
-43. Puree Jackson
Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) S...
-47. Puree Crecy
Steam four medium-sized finely chopped carrots for fifteen minutes in a saucepan, with two ounces of butter ; then moisten with one quart of white broth (No. 99), adding half a cupful of raw rice, one...
-48. Puree Conee
Place in a saucepan on the fire one pint of red beans, previously soaked for four hours in cold water. Moisten with one quart of white broth (No. 99), and add two ounces of blanched salt pork, one oni...
-50. Puree Mongole
Boil in a saucepan half a cupful of dried peas in two gills of white broth (No, 99), for one hour; if fresh peas, half an hour will be sufficient. Cut up in julienne shape, one medium-sized sound carr...
-51. Printanier Grenat
Cut into small pieces two carrots, half a turnip, half an onion, two leaves of celery, and two leeks; steam them well for ten minutes in a saucepan with one ounce of butter; then moisten with three pi...
-52. Printanier Chasseur
Proceed as for No. 51, only replacing the tomato with half the breast of a cooked grouse, partridge, or any other game, cut into small pieces, and twelve quenelles (No. 221). ...
-53. Paysanne
Cut in square-shaped pieces two carrots, half a turnip, an eighth of a cabbage, half an onion, one potato, and two leaves of celery. Steam them for ten minutes with two ounces of butter in a saucepan;...
-54. Pot-Au-Feu. - Family Soup
Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very car...
-55. A La Russe
Cut into pieces one ounce each of lean, raw ham, mutton, beef, and veal; brown them well in one ounce of butter with the half of a finely shred onion for five minutes. Moisten with one quart of white ...
-56. Spaghetti With Tomatoes
Pour into a saucepan one pint of white broth (No. 99), one pint of tomato sauce (No. 205), and season with half a pinch each of salt and pepper. Let it boil well for ten minutes; then throw in half a ...
-58. Tomatoes A L'Andalouse
Boil together in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100). Add half a tablespoonful of salt and a teaspoonful of pepper; then put in two tablespoonfuls of t...
-59. Tomato With Sago
Boil for ten minutes in a saucepan one pint of tomato sauce (No. 205), and three pints of consomme (No. 100), seasoning with half a pinch each of salt and pepper ; add two tablespoonfuls of sago, cook...
-60. 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...
-61. Terrapin Soup
Put in a saucepan one pint of Espagnole sauce (No. 151) and half a pint of consomme (No. 100). Add a good bouquet (No. 254), one tablespoonful of Parisian sauce, a very little red pepper, the same of ...
-62. Chicken A La Richmond
Place a quarter of a medium-sized chicken, previously boned, into a saucepan with one ounce of butter or fat, one finely shred onion, and half a green pepper, also shred. Fry well together for ten min...
-64. Chicken Hollandaise
Cut one quarter of a medium-sized raw chicken into small pieces with half an onion; brown well together for ten minutes in a saucepan with an ounce of butter, and moisten with three pints of consomme ...
-66. Chicken A La Portugaise
Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving. 67. Chicken A L'Okra The same as for No. 65, adding twelve raw okras c...
-68. Chicken With Leeks
Brown for ten minutes, in one ounce of butter in a saucepan, one quarter of a medium-sized chicken with half a cut-up small onion; moisten with three pints of consomme (No. 100), adding three leeks cu...
-69. Chicken A La Turque
Brown in a saucepan a quarter of a raw chicken in one ounce of butter, with one ounce of raw ham and a sliced onion, moisten with a quart of consomme (No. 100), and half a pint of tomato sauce (No. 20...
-70. Cream Of Asparagus
Put two ounces of butter in a saucepan, adding three tablespoonfuls of flour; stir well, and moisten with three pints of white broth (No. 99). Put in the equivalent of half a bunch of asparagus; add a...
-71. Cream Of Celery
Heat half a pint of mirepoix (No. 138) in a saucepan with an ounce of butter, adding three tablespoonfuls of flour; moisten with three pints of white broth (No. 99), put in half a bunch of celery with...
-72. Cream Of Artichokes
Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding three tablespoonfuls of flour, and half a tablespoonful of salt; moisten with three pints of white broth (No. 99),...
-73. Cream Of Cauliflower
Proceed the same as for No. 72, omitting the mirepoix, and substituting half a medium-sized cauliflower instead of artichokes. ...
-74. Cream Palestine
Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. ...
-75. Cream Of Lima Beans
Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pin...
-76. Cream Of Dried Green Peas
Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (abo...
-77. Cream Of Barley
Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season ...
-78. Cream Of Rice
Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes. ...
-79. Cream Of Sorrel
Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel...
-81. Cream Of Sorrel, Fermiere
Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of but...
-82. Cream Of Chicken
Pound half a boiled chicken in a mortar, then put it in a saucepan, and moisten with three pints of white broth (N0.99), adding one cupful of raw rice, one bouquet (No. 254), half a tablespoonful of s...
-84. Cream A L'Ailemande
Heat half a pint of mirepoix (No. 138) in a saucepan with one ounce of butter, adding two tablespoonfuls of flour, and moistening with three pints of white broth (No. 99); season with half a tablespoo...
-85. Cream Of Turnips
Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten wit...
-86. Cream Of Celery A L'Espagnole
Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt and a teaspoonful of pepper. Boil ...
-87. Cream Of Lettuce
Wash thoroughly the green leaves of three good-sized heads of lettuce; drain and chop them up; place them in a saucepan with a quarter of a pound of butter, and cook for five minutes, stirring it ligh...
-88. Cream Of Lentils A La Major-Domo
Soak one pint of lentils for four hours in cold water; then put them on to boil in a saucepan, with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole peppers, a bouquet (N...
-89. Puree Of Partridge A La Destaing
Pound in a mortar the bones of a partridge, and half a pint of puree of chestnuts (No. 131). Put the whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, a...
-90. Puree Of Partridge A La Gentilhomme
Pound well the bones of one of any kind of game, place them in a saucepan, add half a pint of puree of lentils with three pints of white broth (No. 99), half a tablespoonful of salt and a teaspoonful ...
-91. Puree Of Chestnuts A La Jardiniere
Place in a saucepan one pint of puree of chestnuts (No. 131), moisten it with one pint of white broth (No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carro...
-92. Puree Of Beans Soubise
After soaking a pint of white beans for four hours, cook them in a saucepan with one ounce of butter and two sliced onions, and moisten with three pints of white broth (No. 99); season with half a tab...
-93. Potage A La Diplomate
Blanch a beef palate for two minutes in boiling water, then scrape it well, drain, cook again for one hour, and then cut it up in dice shape. Place it in a stewpan with one pint of consomme (No. 100),...
-94. Potage A La Windsor
Boil for one hour, in two quarts of white broth (No. 99) and one quart of water, three calf's feet; when done, bone and cut them into pieces (they are preferable if cold); moisten with three pints of ...
-95. Potage A La Mcdonald
Pound a cooked calf's brain in a mortar; add two cooked onions, three raw egg yolks, and a teaspoonful of curry powder; rub well through a fine sieve, and when ready to serve pour it into three pints ...
-96. Potage A La D'Orsny
Place in a saucepan a pint of bechamel (No. 154). One pint of white broth (No. 99), half a tablespoonful of salt and a teaspoonful of pepper, and let simmer on the corner of the fire for fifteen minut...
-97. Potage Montmorency
Add to one quart of boiling consomme (No. 100), in a saucepan, half a cupful of noodles (No. 1182) previously blanched in salted water; thicken with the yolks of two beaten eggs, a tablespoonful of gr...
-98. Potage Of Rice A La Maintenon
Take one quart of white broth No. 99), one pint of bechamel (No. 154), half a tablespoonful of salt and a teaspoonful of pepper, and add to it half a raw chicken; cook for twenty minutes in the saucep...
-99. 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...
-100. Consomme Pure - Consomme Plain
Chop up a shin of beef of twelve pounds, using a tnackine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed an...
-101. Consomme Dubourg
Cut half a pint of royal (No. 107) into pieces; put three tablespoonfuls of cooked rice into a soup-tureen, and pour three pints of boiling consomme over it, and serve. ...
-102. Consomme Massena
Add half a glassful of Madeira wine and a bouquet (No. 254) to three pints of game-stock (No. 219), and boil well together for two hours. Have ready three tablespoonfuls of puree of chestnuts (No. 131...
-103. Consomme Aux Pates
When one quart of consomme is boiling very hard, add three-quarters of a cupful of paste, such as vermicelli or any other Italian paste; let them cook for six minutes, stirring frequently; then serve....
-104. Consomme A La Semoule, Or Tapioca
Into one quart of boiling consomme (No. 100), sprinkle four tablespoonfuls of semolina, or tapioca, stirring constantly; boil thoroughly for ten minutes, and skim the surface just previous to serving....
-106. Consomme A La Scvigne
With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two table...
-107. Consomme Royal
Take six egg yolks and two whole eggs, half a teaspoonful of nutmeg, half a tablespoonful of salt, and a scant teaspoon-ful of cayenne pepper; beat well together in a bowl, adding half a pint of cream...
-108. Consomme Deslignac
Make a royal consomme for three tim-bales (No. 107), but instead of cream use consomme; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier (No. 109) and o...
-109. Consomme Printanier
Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consomme (No. 100) in a...
-110. Consomme A La D'Orleans
Add a little crawfish butter (No. 150) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmold- , ing put them...
-111. Consomme A l'Imperiale
Place four tablespoonfuls of. chicken forcemeat (No. 226) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on to...
-112. Consomme Garibaldi
Proceed the same as for No. 107; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve. ...
-118. Consomme Princesse
Wash well three tablespoonfuls of bar-ley, drain, and place it in a saucepan with three pints of consomme (No. 100), and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken ...
-114. Consomme Douglas
Pare and blanch for ten minutes half a root of celery as for a julienne (No. 27); then place it in a saucepan, adding two tablespoonfuls of boiled rice, half an ounce of smoked, cooked tongue, and six...
-115. Consomme Renaissance
With two ounces of pate-a-chou (No. 1240) make a handful of croutons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken...
-116. Consomme A L'Africaine
Cut one cooked artichoke bottom dice-shaped, also one slice of fried egg-plant cut in pieces; drain them on a cloth to remove all the fat, then add two tablespoonfuls of cooked rice, and a teaspoonful...
-117. Consomme A L'Andalouse
Boil three tablespoonfuls of tapioca in one quart of consomme (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godi-veau. (No. ...
-118. Consomme Celestine
Make two light French pancakes (No. 1186) cover one with chicken forcemeat (No. 226), and sprinkle over it a little grated Parmesan cheese; then put the other one on top, and cut them in twelve slices...
-119. Consomme A L'Anglaise
Add half a cupful of minced cooked chicken, and three tablespoonfuls of cooked green peas to one quart of boiling consomme (No. 100), and serve in a hot tureen. ...
-120. Consomme Colbert
Add six poached eggs (No. 404) to one quart of boiling consomme (No. 100) before serving. 121. Consomn Printanier Colbert The same as for the above, adding half a pint of cooked printanier (No. ...
-122. Consomme Suedoise
Cut three rolls in halves, and take out the crumbs; make a preparation, cutting up together one carrot, half a turnip, one leaf of a white cabbage, two tablespoonfuls of peas, and one table-spoonful o...
-123. Consomme Rachel
Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat (No. 226);...
-124. Consomme Printanier Royale
Add to one quart of boiling consomme (No. 100) three royals (No. 107) cut into pieces, also half a pint of cooked printanier (No. 51), and serve. ...
-125. Consomme Duchesse
Butter and cover a tin plate with two ounces of pate-a-chou (No. 1240), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat (No. 226)...
-126. Consomme Patti
Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut dice-shaped. Pour ...
-127. Consomme Napolitaine
Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with...
-128. Consomme Chatelaine
Take three molds. Add to the four whites of well-beaten eggs half a pint of puree of onions (Soubise No. 250), and a quarter of a pint of cream; beat well together with a very little grated nutmeg, an...
-129. Consomme Aux Quenelles
Have ready eighteen small godiveau quenelles (No. 221). Arrange them in a well-buttered stewpan, being careful they do not touch each other; pour some salted water over them, and let them poach for tw...
-130. Onion Soup
Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pep...
-131. 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. 99), a tablespoonful of salt, and two teaspoon-fuls of pepper and...
-132. Chiffonade For Soups
Chop well together half a head of lettuce, half a handful of sorrel, a few branches of chervil, and a little parsley. Use it in soups five minutes before serving. ...
-133. Croutons For Soups
Cut some dice-shaped pieces of bread, and fry them in a pan with clarified butter; when a rich golden color, drain, and add to the soup when needed. 133 1/2 Croutons for Garnishing. - Cut six rathe...
-134. Croutons Souffles
Make some pate-a-chou (No. 1240), spread it out to the thickness of macaroni, and cut with a knife the size of a pea. Put them in a sieve, sprinkle with flour, shake well, and fry in hot lard; when do...
-Stocks, Sauces, Forcemeats, And Garnishings. 135. 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,...
-136. Brown-Roux
Place two ounces of good butter in a saucepan on the hot range; mix in two tablespoonfuls of flour, and cook rapidly for about seven minutes, or until it assumes a rich brown color. Let it thoroughly ...
-137. White Stock - For One Gallon
Reduce in 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. 254...
-138. 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...
-139. Marinade Stock, Cooked - For One Gallon
Stew together a finely sliced sound onion and four parsley roots, adding one pint of vinegar and four quarts of fresh water, also a quarter of a bunch of thyme, six bay-leaves, twenty-four whole peppe...
-140. Marinade Stock, Raw - For Six Persons
Finely slice one medium-sized, sound, peeled onion, place it in an earthen crock, with three slices of lemon, two bay-leaves, twelve whole peppers, four cloves, three whole mace, and three sprigs of p...
-141. 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...
-142. Court Bouillon
Cut up one good-sized, peeled and well-washed carrot, with a sound onion, and half a bunch of parsley roots, also cut up; brown them in a glassful of white or red wine, according to the fish; add to i...
-143. 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 garli...
-144. Raw Fine Herbs
Chop separately, half an onion, two shallots, two sprigs of parsley, four hairs of chives, and the same of chervil; mix thoroughly before using. ...
-145. 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 ...
-146. Anchovy Butter
To one ounce of good butter, add one tea-spoonful of anchovy essence; mix well, and keep it on ice - for general use. ...
-147. 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 STOCKS, SAUCES, FORCEMEATS, GARNlSHMGS. 171 one small, peeled shallot. Add half a...
-148. Horseradish Butter
Pound in a mortar one teaspoonful of grated horseradish with one ounce of good butter, and season with very little red pepper - third of a saltspoonful. Rub through a fine sieve, and keep it in a cool...
-149. 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...
-150. Crawfish Butter
Pick the meat from the tails of twelve boiled crawfish; 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, stirri...
-151. Sauce Espagnole - For One Gallon
Mix one pint of raw, strong mirepoix (No. 138) 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. 99...
-152. 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...
-153. Sauce Tilleroi
Strain and place in a saucepan with one ounce of butter, two tablespoonfuls of raw mirepoix (No. 138), adding two table-spoonfuls of flour. Cook, and mix well together for five minutes; moisten with t...
-154. 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; ...
-155. Melted Butter Sauce
Put one ounce of good butter in a saucepan on a slow fire, stir, and when melted add the juice of half a lemon. Serve in a sauce bowl. ...
-156. Nut-Brown Butter Sauce
Place one ounce of good butter in a frying-pan, let it heat until it assumes a nut-brown color, then add one drop of vinegar, and use when needed. ...
-157. Black Butter Sauce
Warm one ounce of good butter in the frying-pan until it becomes brown ; add six parsley leaves, heat again for one minute, then throw in five drops of vinegar. Pour it into a sauce-bowl and serve. ...
-158. Lobster Sauce
Pour one pint of Hollandaise sauce (No. 160) into a saucepan ; place it on the hot stove, but do not allow it to boil. Add the claw of a good-sized boiled lobster cut into lozenge-shaped pieces; heat ...
-159. Drawn-Butter Sauce
Put two ounces of butter in a saucepan, adding two tablespoonfuls of flour while stirring ; moisten with one quart of water, and season with one tablespoonful of salt and half a tea-spoonful of pepper...
-160. 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...
-161. Egg Sauce
Use one pint of the Hollandaise sauce (No. 160), and when ready to serve sprinkle it with two chopped hard-boiled eggs and a teaspoonful of minced parsley. ...
-162. Bread Sauce
Crumble one and a half ounces of fresh bread crumbs, and place them in a saucepan with not quite half a cupful of cold water ; add half an ounce of butter, half a tablespoonful of salt, and six whole ...
-163. Anchovy Sauce
To three-quarters of a pint of drawn-butter sauce (No. 159), or Hollandaise sauce (No. 160), add one tablespoonful of anchovy essence ; beat well together and serve. ...
-164. Horseradish Sauce
Add two tablespoonfuls of grated horse-radish to three-quarters of a pint of bechamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of sa...
-165. Sauce Percillade
Pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon, half a tablespoonful of salt, and a scant teaspoonful of pepper. Beat well with a spoon or whisk, adding one teaspo...
-166. Sauce Bearuaise
Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoonfuls of either tarragon or chervil vinegar, and five whole crushed pep...
-168. Apple Sauce
Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or...
-169. Mint Sauce
Take one-quarter of a bunch of finely minced mint-leaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a table...
-170. Green Sauce
Pound in a mortar one sprig of parsley and three hairs of chervil; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked br...
-171. Supreme Sauce
Clean thoroughly the carcass of one raw chicken and place it in a saucepan, covering it with water ; cook quickly, and at the first boil take it off, drain and wash the carcass well. Put it back into ...
-172. Tarragon Sauce
Put half a pint sauce veloute (No. 152) to boil in a saucepan on the hot stove. Add half a cupful of white broth (No. 99) and two sprigs of tarragon. Season with a very little salt, and cook for ten m...
-173. 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 ...
-174. Indian Sauce
Brown in a saucepan one sliced onion, one ounce of raw lean ham, one sprig of thyme, and twelve whole peppers, with one ounce of butter. Add a teaspoonful of powdered curry diluted in a pint of sauce ...
-175. Sauce Normande, For Fish
To a pint of sauce veloute (No. 152) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let it just boil again, th...
-176. Sauce A La Toulouse
To a pint of Hollandaise sauce (No. 160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 14...
-177. Sauce Maitre D'Hotel, Liee
Add to half a pint of warm Hol-landaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper,and half a teaspoonful of nutmeg; then serve. ...
-178. Shrimp Sauce
Place half an ounce of shrimp butter (No. 150) in half a pint of Hollandaise sauce (No. 160) ; stir well on the fire for five minutes, and when ready to serve add twelve picked shrimp tails and the ju...
-179. Sauce A La Venitienne
Reduce for four minutes one table-spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme, and ...
-180. Sauce A La Matelote
Reduce for five minutes one glassful of good red wine with a bouquet (No. 254) and a small glassful of mushroom liquor ; then add half a pint of veloute (No. 152) and boil for five minutes. Strain, an...
-181. Cream Sauce
Take half a pint of bechamel sauce (No. 154) ; add half an ounce of butter, and beat them together carefully, adding half a cupful of sweet cream. Then serve. ...
-182. Sauce A L'Aurore
To half a pint of hot, highly seasoned bechamel sauce (No. 154) in a saucepan add a small glassful of mushroom liquor, half an ounce of butter, and three tablespoonfuls of very red tomato sauce (No. 2...
-183. Sauce A La Duchesse
Cut up in small dice-shaped pieces half an ounce of cooked ham and two truffles, place these in a saucepan on the fire, with half a wine-glassful of white wine ; let reduce for three minutes on a bris...
-184. Sauce Princesse
Take eighteen chicken quenelles, two truffles cut in slices, and one blanched chicken liver cut in dice shape ; place all in a saucepan on the fire with half a glassful of white wine, and let reduce f...
-185. Sauce Demi-Glace, Or Madeira
Add one small glassful of mushroom liquor to one pint of good Espagnole sauce (No. 151); also a small glassful of Madeira wine, a bouquet (No. 254), and a scant teaspoon-ful of pepper. Remove the fat ...
-186. Sauce Bordelaise
Chop up two shallots very fine ; put them with half a glassful of red wine in a saucepan on the fire, reduce to half, and then add three-quarters of a pint of good Espagnole sauce (No. 151) and a scan...
-187. Sauce A La Genoise
Strain about two tablespoonfuls of cooked mirepoix (No. 138), 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. 151), two tablesp...
-188. 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 of cooked, lean ham cut into small dice shape, four minced mushro...
-189. Sauce Duxelle
Reduce half a pint of Madeira sauce (No. 185) with half a glassful of white wine ; add to it twelve very finely chopped mushrooms, two shallots also chopped up and browned in a very little butter for ...
-190. Sauce Colbert
Put in a saucepan half a pint of very thick Madeira sauce (No. 185); add to it very gradually one ounce of good, fresh butter, also two tablespoonfuls of meat-glaze (No. 141). Mix well together withou...
-191. 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. 151). Just allow to com...
-192. Sauce Robert
Slice half an onion and fry it in a saucepan with half an ounce of butter and a teaspoonful of sugar until it is of a golden color, or about five minutes ; then moisten with half a glassful of white w...
-193. Sauce Salmi
Place in a saucepan two tablespoonfuls of fumet of game (No. 213) with a half pint of Madeira sauce (No. 185) ; add two or three livers of any kind of game at hand, cut into small dice-shape pieces. C...
-194. Sauce Poivrade
Fry in half an ounce of butter half an onion and half a carrot, cut up, a sprig of thyme, one bay-leaf, six whole peppers, three cloves, a quarter of a bunch of parsley-roots, and half an ounce of raw...
-195. Sauce Napolitaine
Reduce in a saucepan two tablespoonfuls of raw mirepoix (No. 138) with half an ounce of butter ; after five minutes moisten with a small glassful of Madeira wine, half a pint of Espagnole sauce (No. 1...
-196. Sauce Hachee
Chop up very fine two shallots and fry them lightly in a saucepan with half an ounce of butter ; add a tablespoonful of capers and three small chopped vinegar-pickles, also a teaspoonful of vinegar. R...
-197. Sauce Chasseur
Reduce in a saucepan half a pint of Espagnole sauce (No. 151) with two tablespoonfuls of fumet of game (No. 218); after five minutes thicken it with two tablespoonfuls of hare's blood - the blood of a...
-198. Sauce Diable
Pour a pint of Espagnole sauce (No. 151) into a saucepan with a teaspoonful of dry mustard, diluted in two teaspoonfuls of Parisian sauce, adding a third of a saltspoonful of red pepper. Mix well toge...
-199. Crapaildine Sauce
Place half a pint of light piquante sauce (No. 203) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon-vinegar. Boil for f...
-200. Celery Sauce
Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand ...
-201. Vinaigrette Sauce
Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, an...
-202. Mustard Sauce
Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagn-ole sauce (No...
-203. Sauce Piquante
Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small...
-204. Champagne Sauce
Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then mois...
-205. Tomato Sauce
Place two tablespoonfuls of raw mirepoix (No. 138) in a saucepan with one ounce of butter ; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one q...
-206. Sauce Mayonnaise
Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper ; sharply stir with a wooden spoon for two or...
-207. Sauce Tartare
Chop up one shallot exceedingly fine, with half a tablespoonful of chervil, and the same of tarragon, and twelve capers chopped exceedingly fine. Place these in an earthen bowl with half a teaspoonful...
-208. Victoria Sauce
Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce (No. 210), place half a glassful of white wine ...
-209. Remoulade Sauce
Chop up very fine twelve capers, one shallot, three small vinegar-pickles, and add one-half a tablespoonful of chives, with one tablespoonful of parsley. Place them in a bowl with a whole raw egg, a t...
-210. 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. 99), beating cons...
-211. Prussian Sauce
Add to three-quarters of a pint of hot bechamel sauce (No. 154), a teaspoonful of powdered sugar, a scant tea-spoonful of red pepper, three tablespoonfuls of grated horseradish, and two tablespoonfuls...
-212. Sauce Chambord
Place one truffle and three mushrooms, sliced very thin, in half a pint of Espagnole sauce (No. 151), adding three tablespoonfuls of Court bouillon (No. 142), six. fish quenelles (No. 227), and twelve...
-213. Sauce Moutglas
Cut very carefully into small julienne-shaped pieces one ounce of cooked smoked beef tongue, one ounce of cooked chicken, two truffles, and four mushrooms. Place all in a saucepan, with half a winegla...
-214. 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 pa...
-215. Duxelle
Reduce half a pint of cooked, fine herbs (No. 143) in a saucepan, with a quarter of a pint of Madeira sauce (No. 185), on a moderate stove for about ten minutes, when it will then be of a proper consi...
-216. Clear Gravy - For One Gallon
Place two carrots and one onion cut in slices in a saucepan, with two ounces of uncooked, sliced, salt pork, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Add any scraps of me...
-217. Chicken Essence
Press one quart of chicken broth through a napkin, and then reduce it in a saucepan until there remains only one-half a pint, and use when needed. ...
-218. Fumet Of Game
Pare and slice one sound carrot and half a medium-sized onion ; place them with half a.sprig of thyme, one bay-leaf, a small piece of raw, lean ham, also cut up, and the carcass of any kind of raw gam...
-219. Game Stock
Place in a saucepan two game carcasses and one pint of mirepoix (No. 138) ; cover them with water, adding a pinch of salt. Cook for twenty minutes, and use when needed. ...
-220. Sausage Forcemeat
Cut up one pound of fresh pork into small pieces, season it with one pinch of salt, a saltspoonful of pepper, half a saltspoonful of grated nutmeg, and the same quantity of powdered thyme, and chop al...
-221. Godiveaux Forcemeat
Remove the stringy tissue from half a pound of veal suet, pound it in a mortar ; take the same quantity of lean veal, chopped in the machine, a quarter of a pound of very consistent pate-a-chou (No. 1...
-222. Lobster Forcemeat
Fry an onion, chopped very fine, in one ounce of good butter until it is of a golden brown color, adding one table-spoonful of flour to make a roux (No. 135). Moisten with half a pint of white stock (...
-224. Clam Forcemeat
Proceed the same as for No. 222, seasoning it more highly, and having twenty-four clams blanched and minced exceedingly fine, so that they will better incorporate in the forcemeat. ...
-225. Chicken Forcemeat A La Creme
Cut two raw chicken breasts in slices, pound them well in a mortar, adding the whites of three eggs ; bruise well together, and season with half a tablespoonful of salt, a scant teaspoonful of pepper,...
-226. 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...
-227. 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 ...
-228. Partridge Forcemeat
Cut two breasts of partridges into large pieces, pound them well in a mortar, gradually adding the same quantity of bread soaked in milk, four egg yolks, one after another, and a tea-spoonful of butte...
-229. American Forcemeat
Place on the fire in a saucepan for five minutes two very finely chopped onions with an ounce of butter. Soak in water for fifteen minutes the crumbs of a loaf of bread ; press out all the water eithe...
-230. Mushroom Garnishing
Mince finely twelve mushrooms and place them in a saucepan with half a pint of Madeira sauce (No. 185). Cook for five minutes, and serve. ...
-231. Garnishing Bayard
Cut into very thin round slices with a tube one good-sized truffle, one ounce of cooked smoked beef-tongue, three mushrooms, and two artichoke bottoms. Place all in a saucepan on the fire with half a ...
-232. 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. 97...
-233. Garnishing Vanderbilt
Peel one green pepper; chop it very fine, and place it in a stewpan with one tomato cut into small pieces. Add an. ounce of butter and eighteen canned, picked, and chopped-up shrimps ; season with a t...
-234. Garnishing Valencienne
Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice ; put all together in a stewpan with three tablespoonfuls of tomato sauce (...
-235. Garnishing Regence
Take one pint of hot Allemande sauce (No. 210), add to it six mushrooms cut into large pieces, two truffles, six quenelles, either of godiveau (No. 221) or chicken, according to the usage, pieces of s...
-236. Garnishing A La St. Nazaire
Add three tablespoonfuls of court bouillon (No. 142) to a small glassful of white wine, also one table-spoonful of cooked fine herbs (No. 143) ; add half a pint of Allemande sauce (No. 210), and a thi...
-237. Garnishing A La Grecque - For Roast Or Broiled Meats
Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-iuice or Madeira sauce (No. 185). Cook for ten minutes...
-238. Godard Garnishing
Take six godiveau quenelles (No. 221) two truffles cut dice-shaped, six cocks' combs, six cocks' kidneys, and three mushrooms cut into square pieces ; add half a glassful of Madeira wine, a pinch of s...
-239. Tortile Garnishing
Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushroo...
-240. Garnishing Parisienne
Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce (No. 185), cook again for five minutes, ...
-241. Garnishing Gourmet
Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; a...
-242. Garnishing Cepes
Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table-spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Mo...
-243. Bordelaise Garnishing, For Tenderloins And Steaks
Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper, and cook...
-244. Marrow Garnishing
Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it...
-245. Garnishing A La Patti
Wash well two ounces of rice ; drain, dry, and then put it in a saucepan with a pint of good white broth (No. 99). Pound the wing of a cooked chicken in a mortar and add it to the rice ; season with a...
-246. Garnishing Financiere
Cut a blanched, throat sweetbread into dice-sized pieces, put it in a saucepan with two truffles, six mushrooms, twelve stoned olives, six godiveau quenelles (No. 221), and two blanched chicken livers...
-247. Garnishing Ecarlate
Cook in a saucepan half a pint of tomato sauce (No. 205) with half a pint of Espagnole sauce (No. 151), and a little cooked, smoked beef-tongue, chopped very fine ; let cook for six minutes, then serv...
-248. Garnishing A La Stanley
Pour a pint of very hot Russian sauce (No. 211) upon the hot serving-dish. Lay the mignons filets, or any other meat, including broiled fillets, sirloin steaks, etc., on top, and garnish with six frie...
-249. Garnishing A La Montebello
Place a pint of tomato sauce (No. 205) in a saucepan; add a pint of Bearnaise sauce (No. 166) and three good-sized, nicely sliced truffles; heat well by means of the Bain-Marie, without boiling, and s...
-250. Garnishing Soubisei
Cut up three medium-sized, white onions, and place them in a saucepan with an ounce of butter, half a cupful of white broth (No. 99), a tablespoonful of salt, and a small saltspoonful of white pepper....
-251. Garnishing Milanaise
Cut into julienne-shaped pieces two medium-sized truffles, six mushrooms, and the same quantity of smoked, cooked tongue, and place them in a saucepan with a pint of cooked rice, half a pint of tomato...
-252. Garnishing Rouennaise
Cut three medium-sized turnips into six pieces, clove-of-garlic-shaped, pare them nicely and put them in a sautoire with one ounce of butter, sprinkling over them a little powdered sugar. Put the lid ...
-253. Garnishing Robinson
Cut the gall away carefully from twelve chicken livers, wash clean and wipe them well, and then fry them with an ounce of butter in a frying-pan. Season them with a tablespoonful of salt and two teasp...
-254. 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 clov...
-255. Salpicon Royal
Cut a blanched throat sweetbread (No. 601) into small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape. Thicken w...
-256. Salpicon A La Financiere
Take either the leg or the breast of a roasted chicken. Cut it into dice-shaped pieces, and put them into a saucepan with half an ounce of good butter, adding four mushrooms, one truffle, half an ounc...
-257. Salpicon Au Chasseur
Cut the breast of a fine cooked partridge into dice-shaped pieces, and put them into a saucepan on the hot range, with half an ounce of butter, half a glassful of good sherry wine, three blanched chic...
-258. Salpicon Of Lobster, Crawfish, Or Shrimps
Put a pint of good bechamel (No. 154) into a saucepan, with four mushrooms, one truffle, and the meat from the claw of a cooked lobster, cutting them all into dice-shaped pieces. Thicken well and let ...
-259. Salpicon A La Montglas
Mince, as for a julienne, four mushrooms, one truffle, the breast of a small cooked chicken, or of any game, and half an ounce of cooked ham, or the same quantity of cooked, smoked beef-tongue. Put al...
-260. Salpicon, Sauce Madere
Place half an ounce of good butter in a saucepan, adding half a glassful of sherry wine, a blanched throat sweetbread (No. 601) nicely cut into dice-shaped pieces, four mushrooms, one truffle, and an ...
-261. Timbales A L'Ecossaise
Butter well six small timbale-molds, and line them with cuts of plain, unsweetened pancake (No. 1186). Take a preparation of puree of chicken (No. 226), and the same quantity of raw forcemeat (No. 22...
-262. Timbales De Nouilles A La Genoise
Sprinkle the insides of six well-buttered timbale-molds with grated, fresh bread-crumbs; line them with thin foundation paste (No. 1078), and fill with finely shred, boiled nouilles (No. 1182), adding...
-263. Timbales Russe A La Schultze
Prepare six light timbales as for No. 262, one and a quarter inches high by two and a quarter inches in diameter. Arrange them on a dessert dish with a folded napkin, and lay them in a cool place unti...
-264. Croustade A La Regence
Spread out a quarter of a pound of pate-a-foucer (No. 1078) an eighth of an inch thick. Clean well six tartlet moulds ; line them with the paste, then fill them with cracker-dust ; cover them with a b...
-265. Croustades De Riz A La Victoria
Wash thoroughly and boil in a saucepan one quart of rice with two quarts of broth and one ounce of butter. Keep it as dry as possible so that it remains firm, and add to it half an ounce of grated Par...
-266. Small Hot Patties A L'Anglaise
Line with fine pate-a-foucer (No. 1078) six small, hot patty-molds, fluted, and provided with hinges. Pinch the tops and fill them with common flour. Bake in a moderate oven for fifteen minutes ; empt...
-267. Ortolan Patties
Make six patties the same as for the above, (No. 266), only use them when cold. Place at the bottom of each a table-spoonful of salpicon royal (No. 255), and then place in each patty two well-picked, ...
-268. Cromesquis Aux Truffles
Bone a cooked chicken, hash the meat very fine, and put it in a sautoire with a pint of very strong veloute sauce (No. 152), adding two well-hashed truffles, and seasoning with a good pinch of salt, h...
-269. Canape Madison
Prepare six medium-sized slices of bread, all the same shape. Toast them to a good golden color and lay them on a dish. Cover each toast with a very thin slice of lean, cooked ham; spread a little mus...
-270. Small Boucliees A La Reine
Roll three-quarters of a pound of feuilletage paste (No. 1076) to a quarter of an inch thick ; let it rest for ten minutes in a cold place, then cut six rounds out of the paste with a No. 4 channeled ...
-271. Coquilles Of Chicken A L'Anglaise
Fill six table-shells with a thick chicken and truffle salpicon (No. 256) ; besprinkle the tops with grated, fresh bread-crumbs, spread a little clarified butter over each, and lay them on a very even...
-272. Coquilles Of Oysters Au Gratin
Blanch twenty-four medium-sized oysters in their own liquor for five minutes ; add half a pinch of pepper and half an ounce of butter ; then drain them, keeping the liquor for further use. Add to the ...
-273. Oysters ILL Shells A L'Anglaise
Select eighteen large oysters. Put three into each of six table-shells and season with a pinch of pepper, besprinkle with slightly fried bread-crumbs, and lay them on a flat roast-ing-pan. Place them ...
-274. Lamb Sweetbreads En Petites Caisses
Blanch, pare, and clean six small lamb sweetbreads as for No. 601. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well-buttered sautoire, adding a gill ...
-275. Oysters En Petites Caisses
Open and blanch for five minutes twenty-four medium-sized oysters in a sautoire with half a glassful of white wine and half an ounce of butter. Season with half a pinch of pepper and a third of a pinc...
-276. Chicken Croquettes With Truffles
Bone and cut up a medium-sized, cooked chickeninto small, square pieces; put them in a sautoire with two truffles cut the same way, adding half a pint of strong veloute (No. 152), and let cook for ten...
-277. Croquettes Of Game
To be made exactly like the chicken croquettes (No. 276), adding six hashed mushrooms and half a gill of cold fumet de gibier (No. 218). ...
-278. Croquettes Of Foie-Gras
Mix half an ounce of cooked, smoked beef - tongue with half a pint of dry salpicon of foie-gras. Put it into a saucepan with a gill of bechamel (No. 154), half a glassful of Madeira or sherry wine, an...
-279. Croquettes Of Macaroni
Boil a quarter of a pound of Italian macaroni in salted water for twenty-five minutes. Drain, and put it in a saucepan with a good ounce of butter, half an ounce of Parmesan cheese, and a quarter of a...
-280. Anchovies On Toast
Prepare with American bread six dry toasts, spread over them a little anchovy butter (No. 146), and cover each with four half anchovies. Place the toasts on a tin baking-sheet in the oven for one minu...
-281. Caviare on Toast
Prepare six toasts of American bread. Put half the contents of a small box of Russian caviare into a sautoire ; add two tablespoonfuls of cream, and heat one and a half minutes on the stove, stirring ...
-282. Thon Marine
Fold a napkin on a radish-dish, and dress on it the desired quantity of Thon Marine - pickled tunny. Decorate with a little fresh parsley, and serve as a hors-d'ceuvre. ...
-283. Sardines A L'Huile
Lift the sardines carefully out of the box to avoid breaking them, and lay them on a plate ; neatly pare off the loose skin, then dress on a radish-dish, and decorate with parsley. ...
-284. Anchovies A L'Huile
Take a pint bottle of boned anchovies, drain them on a cloth, then dress them artistically on a radish-dish. Decorate with a hashed, hard-boiled egg and some chopped parsley. ...
-285. Norwegian Anchovies
These are considered far superior to the bottled anchovies. On taking them out of the keg they should be placed in cold, fresh water for two hours, then drained, and with the hand split in two along t...
-286. Saucisson De Lyon
Procure a medium-sized, fine saucisson de Lyon, cut twelve very thin slices from it, dress nicely upon a radish-dish, and place a few parsley-leaves in the centre. ...
-287. Mortadella
To be served the same as the above (No. 286). ...
-288. Tomatoes, Side Dish
Take six fine, firm, red tomatoes, wipe well, then plunge them into boiling water for one minute, drain and peel them. Put them in a cool place, and when thoroughly cold, cut them into slices, arrange...
-289. Cucumbers, Side Dish
Take two medium-sized, fine cucumbers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and s...
-290. Celery, In Glass
Procure a bunch of fine, white Kalamazoo celery, pare off the green stalks, and trim the roots neatly. Be careful to save the clear, white hearts. Cut each plant lengthwise into four equal branches. W...
-291. Celery, Frizzled
Another and economical way to prepare celery for a side dish to decorate the table. Take only one large head of fine celery. Pare off the green stalks, and cut off the root (reserving it for a delicio...
-292. Radishes, How To Prepare
If the radishes be quite large, take three bunches - if small, four bunches - being careful to select them round, firm, and the reddest procurable. Pare off all the leaves and stems except the two pre...
-293. Remarks Regarding Radishes
The following incident happened in my presence over twenty-five years ago. One evening, dinner was served to a party of prominent gentlemen in Lyons, France, among whom were Alexander Dumas, pere, the...
-294. Welsh Rarebit
Take one pound of American cheese ; cut up in small pieces. Place them in a sautoire, adding half a glassful of good ale. Season with half a saltspoonful of red pepper. Stir it continually with a wood...
-295. Golden Buck
Proceed as for the above (No. 294), and when ready to serve, dress a poached egg (No. 404) on each piece of toast, and serve very hot. ...
-296. Gherkin Buck
Prepared the same as Golden Buck (No. 295), only adding to each toast a slice of broiled bacon (No. 754), and sending to the table very hot. ...
-297. Welsh Rarebit An Gratin
Prepare six toasts of American bread ; broil them lightly, remove, and cover each with a slice of Swiss cheese a little less than half an inch thick ; lay them in a roasting-pan, ' sprinkling a ver...
-Fish. 298. 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...
-299. 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, on...
-300. 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...
-301. To Prepare Breaded Fish
I. 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...
-302. Salmon, En Papillotes
Procure two pounds of very fresh sal-mon 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 th...
-303. 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...
-304. Salmon Colbert
Proceed as for the above, and serve with three-quarters of a pint of Colbert sauce (No. 190), also four plain boiled potatoes served separately, and cut in quarters (No. 982). ...
-305. Salmon A La Regence
Take a fine but very small salmon, fill it with fish forcemeat (No. 227), and put it on a grate in the fish-kettle with half a bunch of parsley-roots, three sprigs of celery, three sliced onions, six ...
-306. Salmon A La Genoise
To be prepared the same as salmon Colbert (No. 304), garnishing with four clusters of mushrooms - four mushrooms on each cluster - and six cooked crawfish instead of the boiled potatoes. Serve with ha...
-307. 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 parsl...
-308. 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...
-309. 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. 254). Season with a handful of salt and two tab...
-310. 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 tablespoonfuls of sweet oil. Roll it well and lay it on a double broiler ...
-311. 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...
-312. Trout A La Cambaceres
Cook six trout as for the above (No. 311); 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. 151), also t...
-313. Trout A La Chambord
Clean, wash, and dry three fine trout of half a pound each. Stuff them with fish forcemeat (No. 227), and place them in a deep baking-dish, buttering it well with about half an ounce of butter. Add ha...
-314. 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 ...
-315. 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 ...
-316. Trout En Papillotes
Take six trout, of a quarter of a pound each, and stuff them with fish forcemeat (No. 227). Oil as many pieces of paper as there are fish ; put a barde of salt pork on either end of each piece of pape...
-317. 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,...
-318. Soles Normande
Take the fillets from three fine soles, as for the above ; fold them in two, and lay them in a buttered, flat saucepan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, and...
-319. Soles An Gratin
Proceed as for No. 318. Put three table-spoonfuls of cooked, fine herbs (No. 143) in the bottom of a deep baking-dish, fold the fillets in two, and place them in, crown-shaped. Season with half a pinc...
-320. 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 a...
-321. Fried Soles A La Horly
Fry twelve fillets of sole as for No. 320, and serve with half a pint of tomato sauce (No. 205) separate. ...
-322. 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...
-323. Sole, With Fine Herbs
Proceed as for sole Joinville (No. 322), but replace the truffles and lobster claw by two tablespoonfuls of cooked, fine herbs (No. 143), half a pinch of chopped parsley, and the same of chervil and c...
-324. 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...
-325. 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 mu...
-326. Shad, Broiled Maitre 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, the...
-327. 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 one tablespoon-ful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and...
-328. 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 ...
-329. 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 tablespoonful of sweet oil ; season with a pinch of salt and half a pinch o...
-330. 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...
-331. 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 tablespoon-fuls of mushroom liquor, a finel...
-332. 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 ...
-333. Matelote Of Eels A La Parisienne
Proceed the same as for the above (No. 332), only lift out the fish when cooked; reduce the sauce to half, adding three tablespoonfuls of Espagnole (No. 151), six mushroom buttons, six glazed onions (...
-334. Matelote Of Eels A La Normande
Cut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season...
-335. 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...
-336. Bluefish A L'Icarienne
Scale and score two pounds of bluefish, place it on a well-buttered baking-dish, moistening with three table-spoonfuls of mushroom liquor and half a glassful of white wine. Season with half a pinch of...
-337. Bluefish A L'Ltalienne
Score and scale two pounds of blue-fish; 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-u...
-338. Bluefish A La Venitienne
Prepare the fish as for the above (No. 337), adding to it one tomato cut in pieces, half a pint of Espagnole sauce (No. 151) and six whole mushrooms. Besprinkle lightly with fresh bread-crumbs, and th...
-339. 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 ...
-340. 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. 214), adding a bouquet (No. 254), three cloves of garlic, bruised and minced exc...
-341. 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 ...
-342. 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...
-343. 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,...
-344. 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 ...
-345. Codfish, Bonne Femme
Have two pounds of cooked, soaked, boneless cod; prepare it the same as for the above (No. 344), then put it in a saucepan, moistening with half a pint of bechamel (No. 154), and half a pint of Allema...
-347. 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...
-348. 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, s...
-349. Codfish - Tongues Au Beurre Noir
Take eighteen blanched codfish-tongues, as for No. 348, 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...
-350. 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 ...
-351. Codfish-Tongues A La Poulette
Take eighteen blanched tongues, as for No. 34S, put them in a saucepan on the stove, adding a pint of sauce Hollandaise (No. 160), half a gill of their own stock, and a tea-spoonful of chopped parsley...
-352. Boiled Codfish, Oyster Sauce
Cover a three-pound fresh cod-fish with well-salted fish-stock (No. 214), 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 bra...
-353. 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....
-354. Smelts A La Toulouse
Take twelve large or eighteen medium-sized smelts, bone them as for the above, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mushr...
-355. 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 (...
-356. Smelts Ail Gratin
Clean eighteen smelts, wipe them very dry, and put them on a baking-dish with two tablespoonfuls of cooked fine herbs (No. 143), half a glassful of white wine, half a pinch of salt, and a third of a p...
-357. Lobster A L'Americaine
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...
-358. 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...
-359. 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...
-360. 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...
-361. 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...
-362. Lobster En Chevreuse
To two finely chopped shallots in a stew-pan 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. 152), and...
-363. Broiled Lobster A La Bavigote
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...
-364. Broiled Lobster
Select three medium-sized, good, live lobsters, split them in halves, and take out the stony pouch and intestines ; glaze them slightly with sweet oil, and season them with half a pinch of salt and ha...
-365. Lobster Croquettes
Make some lobster forcemeat (No. 222); form it into the shape of six pears with the hand, roll them in bread-crumbs (No. 301), and fry in very hot fat for three minutes ; drain well, then serve on a f...
-367. Stuffed Lobster
Fill six empty lobster-tails with forcemeat (No. 222), 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...
-368. 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...
-369. 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...
-370. Hard-Shelled Crabs A La Diable
Fill six thoroughly cleaned crab-shells with some crab forcemeat (No. 223), flatten them with the hand, besprinkle with fresh bread-crumbs, smooth the surface with the blade of a knife, moistening the...
-371. Crabs A La St. Jean
Add double the quantity of onions to some crab forcemeat (No. 223), also garlic, parsley, and chervil (let the crabs be in as large pieces as possible). Then, as for No. 362, fill six St. Jacques-shel...
-372. Crabs A La St. Laurent
Reduce half a pint of good veloute (No. 152) 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...
-373. 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...
-374. Oyster-Crabs A La Poulette
Take one and a half pints of oyster-crabs, and proceed the same as for oysters a la poulette (No. 383). ...
-375. 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...
-376. Stuffed Clams
Refill six good-sized, very clean clam-shells with clam forcemeat (No. 223), and prepare them the same as stuffed crabs (No. 370). ...
-377. 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...
-378. Mussels A La Mariniere
Steam in a stewpan thirty-six mussels for ten minutes, and proceed as for No. 377, leaving a mussel in each half shell. ...
-379. Mussels A La Poulette
Steam in a stewpan thirty-six mussels for ten minutes, and proceed the same as oysters a la poulette (No. 383), leaving a mussel in each half shell. ...
-380. 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 ...
-381. Oysters A La Villeroi
Blanch twenty-four large oysters in their own juice for two minutes, then drain them; take some chicken forcemeat (No. 226), spread it over both sides of the oysters, dip in egg and fresh bread-crumbs...
-382. 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...
-383. 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...
-384. Oysters A La Pompadour
Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles. ...
-385. 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 ...
-386. Oysters A La Mali
Chop an onion very fine; place it in a stew-pan 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 ...
-387. 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...
-388. 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...
-389. 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 stewpan with two ounces of butter, half a pinch of pepper, a finely chopp...
-390. 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...
-391. 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...
-392. 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 table-spoonful of flour,...
-393. 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 stew-pan, covering them with water...
-394. Edible Snails A L'Ltalienne
Prepare the snails as for the above, leaving them in their shells; drain, and put them in a saucepan with white wine and a little strong Espagnole sauce (No. 151), a few chopped, fried onions and fine...
-395. Edible Snails A La Provencale
Prepare the snails as for No. 393; fry a little chopped onion with oil, add the snails taken from the shells, a little white wine, two cloves of chopped garlic, a little fresh bread-crumbs, and choppe...
-396. Terrapin A La Baltimore
Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), add to it a table-spoonful of flour, let cook for fifteen minutes, then moisten with half a glassful of Madeir...
-397. Terrapin A La Maryland
Carefully cut up two terrapins as described in No. 60; 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 go...
-398. Broiled Frogs
Select eighteen good-sized, fine, fresh frogs pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoon-fuls of sweet oil over, season with a pinch of salt and a pinch of pepper,...
-399. 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 ...
-400. 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 tablespoonful of vinegar, the same of sweet oil, a pinch of salt and a pi...
-401. Frogs A L'Espagnole
Trim nicely eighteen fine, fresh, medium-sized frogs' feet; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add...
-402. 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 ...
-403. 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 sa...
-Eggs. 404. Poached
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 ...
-405. 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 stoppi...
-406. Scrambled Eggs With Asparagus-Tops
To be prepared exactly the same as for No. 405. After the eggs have been well mixed with butter in the pan, there is added a quarter of a bunch of freshly boiled asparagus-tops. ...
-407. 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 ...
-408. 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. 405, mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled...
-409. 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...
-410. Eggs A La Livingstone
Cover six pieces of cut toast with pate-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 405), add two tablespoonfuls of demi-glace around the dish and serve (No. 185). ...
-411. Eggs A La Bourguignonne
Place in a saucepan one tablespoon-ful of meat-glaze with one pint of broth (No. 99), or consomme (No. 100). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully...
-412. 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...
-413. 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 t...
-414. 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 ...
-415. 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...
-416. Eggs A La Bechamel
Pour one pint of bechamel (No. 154) 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 le...
-417. 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...
-418. Eggs An Glratin
Knead well together in a bowl, one table-spoonful 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...
-419. 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 ...
-420. 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...
-421. Eggs A La Valencienne
Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), two good-sized mushrooms, cut julienne-shaped, one truffle cut the same, and two table-spoonfuls of grat...
-422. Eggs A La Provenqale
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 ...
-423. Eggs En Filets
Mix in a dish that can 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...
-424. Eggs A La Finoise
Pour a pint of good tomato sauce (No. 205) 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, a...
-425. 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...
-426. 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...
-427. Eggs With Celery
Boil for fifteen minutes, in a quart of white broth (No. 99), 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 it...
-428. 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...
-429. 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 ...
-430. 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 stov...
-431. Eggs An 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. 450. As so...
-432. 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...
-433. 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...
-434. 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...
-435. 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 saltspo...
-430. 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. B...
-437. 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 kidn...
-438. Eggs A La Reine
Prepare twelve eggs as for the above (No. 437), cook them for two minutes. Make a garnishing of one ounce of cooked chicken-breast, one finely shred, medium-sized truffle, and six minced mushrooms. Mo...
-439. Eggs A La Turque
Cook twelve eggs the same as for No. 437, and pour over them six chicken livers, tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes, and then with a spo...
-440. Eggs A L'Imperatrice
Cook twelve eggs exactly as in No. 437, arranging six small slices of pate-de-foie-gras, one on top of each egg, and serving very hot. ...
-441. Eggs A La Suisse
Fry twelve eggs as for No. 437; after cooking for two minutes, cover with half a pint of hot tomato sauce (No. 205), and add three cooked sausages, cut in two, also a little grated cheese, then send t...
-442. Eggs A La Chipolata
Prepare twelve eggs as for No. 437, and cover them with a pint of hot Chipolata garnishing (No. 232), and serve very hot. ...
-443. Eggs A L'Alsacienne
Fry twelve eggs as for No. 437, only putting them on a long dish. Add one chopped onion to four ounces of finely minced calf's liver, quickly toss them on a brisk fire for about eight minutes, then po...
-444. 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...
-445. 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...
-446. 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...
-447. 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, ...
-448. 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 ...
-449. Eggs A La Ducheese
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...
-450. 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...
-451. 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...
-452. 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. 210); season with half a pinch of salt. Make a p...
-453. 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...
-454. 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...
-455. Crab Omelet
Proceed exactly the same as for the above (No. 454), substituting six ounces of crab meat cut into small pieces for the lobster. ...
-456. 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 the hot stove, let i...
-457. Tomato Omelet A La Provenqale
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 (No. 1027...
-458. Asparagns-Top Omelet
Put a quarter of a bunch of boiled asparagus-tops into a bowl, pour twelve beaten eggs over, season with a pinch of salt and half a pinch of pepper, mix lightly again, and make an omelet exactly as fo...
-459. Omelet, With Green Peas
Break twelve eggs into a bowl, adding half a pint of boiled green peas, a pinch each of salt and pepper, beat well for four minutes, and make into an omelet as for No. 450. ...
-460. Omelet Au Cepes
Fry six cepes, cut into small pieces, in half an ounce of butter for two minutes. Beat twelve eggs in a bowl, season with a pinch of salt and half a pinch of pepper, pour them over the cepes, and make...
-461. Smoked Beef Omelet
Fry two ounces of finely mixed, smoked beef in a frying-pan, with half an ounce of butter, add twelve well-beaten eggs, and make an omelet as for No. 450. ...
-462. Ham Omelet
Cut about two ounces of lean ham into small, square pieces, fry them for two minutes with an ounce of butter in a frying-pan, and throw over twelve well beaten eggs; with this make an omelet as for No...
-463. Kidney Omelet
Stew on the hot stove three minced kidneys, with a quarter of a pint of Madeira wine sauce (No. 185), let cook for three minutes. Make a plain omelet with twelve eggs as for No. 450, fold the opposite...
-465. 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...
-466. Omelet Bonne Femme
Cut one ounce of salt pork into small square pieces, also two tablespoonfuls 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...
-467. 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...
-468. 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...
-469. 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 ...
-470. Omelet Regence
Make an omelet with twelve eggs as for No. 450, and when nearly cooked, fold up the opposite side, then fill the centre with a quarter of a pint of hot Regence garnishing (No. 434), fold the other sid...
-471. 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...
-472. Omelet A L'Espagllole
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...
-473. Omelet Mexicaine
Have a pint of veloute sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 149) about the size of an egg, twenty-four shelled and cooked shrimps, and season ...
-474. 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...
-475. Sweet Omelet
Beat and sweeten with one ounce of sugar twelve eggs; make an omelet as for No. 450, using one ounce of fresh butter; turn it on a dish, and dredge another ounce of sugar over, then glaze it with a ho...
-476. Omelet Au Kirscll, Or Rum
Make a sweet omelet with twelve eggs as for the above (No. 475); when completed and glazed, throw around it a glassful of kirsch, and set the omelet on fire; serve it while burning. Rum omelet is prep...
-477. Omelet Celestine
Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one spoonful of whipped cream (No. 1254); mix well with the spatula. Make a sweet omelet as for N...
-Beef. 478. Braised Beef A La Morlaisienne
Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces ...
-479. Braised Beef A La Mode
Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepp...
-480. Braised Beef A La Providence
Braise a piece of beef of three pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a cupful of flageolet-beans, and a cupful of cooked carrots cut with a vegetable-scoop five minut...
-481. Braised Beef A L'Orsini
Braise a piece of beef as for No. 479, serve it on a dish garnished with rice, prepared as follows : with some cold risotto (No. 1017) form six balls the size of an egg ; roll them in bread crumbs, th...
-482. Braised Beef A La Flamande
Prepare the beef as for No. 479, and serve it decorated with clusters of a quarter of a cooked, red cabbage, two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, and turnips should ...
-483. Braised Beef En Daube
Add to a piece of braised beef, as for No. 479, one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions (No. 972), also one cut-up turnip. Put al...
-484. Braised Beef A La Bignon
Braise a piece of beef as for No. 479. Take six large potatoes and pare them as round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them sli...
-485. Braised Beef, Russian Sauce
Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate. ...
-486. Smoked Beef A La Creme
Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of...
-487. Beefsteak Pie L'Anglaise
Slice two pounds of lean beef in half-inch-square slices, add two sliced onions, and stew together in a sauce-pan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix...
-488. Beefsteak Pie A L'Americaine
Proceed the same as for No. 487, but using in place of the eggs one pint of potatoes cut with a vegetable-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same le...
-489. Corned Beef With Spinach
Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve with boiled spinach a l'Anglaise (No. 940)...
-491. Sirloin Steak, Or Entrecote A La Bordelaise
Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bri...
-492. Sirloin Steak A La Bearnaise
Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Bearnaise sauce (No. 166), and serve. ...
-493. Sirloin Steak A La Moelle
Broil two sirloin steaks as for No. 491, take half a pint of Madeira sauce (No. 185), and to it add six drops of tarragon-vinegar, also the marrow of one marrow-bone cut in round slices. Boil once onl...
-494. Sirloin Steak Larded A La Duchesse
Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a...
-495. Sirloin Steaks a la Parisienne
Broil two sirloin steaks as for No. 491, and serve surrounded with one pint of cooked Parisian potatoes (No. 986), and half a gill of maitre d'hotel butter (No. 145). ...
-496. Sirloin Steaks Aux Cepes
Lay two broiled sirloin steaks, as for No. 491, on a hot dish ; cut six medium-sized cepes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one...
-497. Sirloin Steak, With Green Peppers
Dish two broiled sirloin steaks (No. 491), and pour over them a sauce made as follows : empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablesp...
-498. Sirloin Pique A La Bordelaise
Proceed the same as for No. 491, adding a pint of Bordelaise sauce (No. 186) separately. 499. Sirloin Pique, Marrow Sauce The same as for No. 491, only serving with a pint of hot marrow garnishi...
-500. Minced Beef A La Proyenqale
Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, t...
-501. Minced Beef'Ala Portugaise
The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows : thoroughly clean the interiors of six small timbale-molds, then butter them well insid...
-502. Minced Beef A La Catalan
Proceed as for No. 500, browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Es...
-503. Broiled Tenderloin Of Beef
Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Bast...
-504. Broiled Tenderloin A La Cheron
Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Bearnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macedoine (No. 103...
-505. Tenderloin A La Nivernaise
Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint of garnishing of mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and serve. ...
-506. Tenderloin A La Florentin
Prepare three fillets the same as for No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and garnish with three hot artichokes a la Florentin (No. 903), and serve. ...
-507. Tenderloin A La Trianon
Broil three fillets, as for No. 503; pour half a pint of Bearnaise sauce (No. 166) over, and garnish with four slices of truffles on each; also a little meat-glaze (No. 141), and serve. ...
-508. Broiled Tenderloin Aux Gourmets
Have three tenderloin steaks prepared as for No. 503; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira ...
-509. Millions Filets A La Pompadour
After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season w...
-510. Mignons Filets A La Moelle
Prepare and fry six small fillets as for the above (No. 509) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce (No. 185) with six drops of tarragon-vinegar and ...
-511. Mignons Filets, Marinated, Russian Sauce
Trim nicely and lard six fillets of beef - tail ends weighing each a quarter of a pound-steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ou...
-512. Misrnons Filets a la Bernardi
Prepare six small fillets, as directed for No. 509; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce (No. 185). Serve with six small cro...
-513. Mignons Filets A La Bohemienne
Lay on a dish six small fillets prepared the same as for No. 509. Pour over them half a pint of hot Madeira sauce (No. 185). Make six small croustades (No. 264), fill them with a cooked macaroni a la ...
-514. Mignons Filets A La Parisienne
Pare nicely six small fillets; cook three minutes, as directed in No. 509; put half a pint of Madeira sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all cut in slices. Let cook fo...
-515. Mignons Filets Aux Pommes-De-Terre Parisiennes
When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maitre d'hotel butter (No. 145) thickened with some meat-glaze (No. 141), and garnish w...
-516. Tenderloin Pique A La Duchesse
Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-...
-517. Tenderloin Pique A La Portugaise
Roast four pounds of tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed tomatoes (No. 1023) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce (No...
-518. Tenderloin Roast
Roast four pounds of tenderloin as for No. 516, slice half a pint of cepes, and add them to half a pint of Madeira sauce (No. 185) with one crushed clove of garlic. Pour the sauce onto a dish, lay the...
-519. Roast Tenderloin A La Hussard
Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes i...
-520. Tenderloin Pique A La Sevigne
Roast a piece of tenderloin as for No. 519; when done and laid on a dish, pour over it half a pint of good Madeira sauce (No. 185), and decorate with six small bouchees filled with spinach (No. 588). ...
-521. Tenderloin Pique A L'Egyptienne
Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery - the white pa...
-522. Tenderloin Pique A La Richelieu
Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve. ...
-523. Tenderloin Pique A La Bernardi
Take a four-pound piece of tenderloin, lard it - using a small larding needle - with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five mi...
-524. Porterhouse Steak
Procure two porterhouse steaks of one and a half pounds each - see that they are cut from the short loin - flatten them well, pare and trim, and season with one pinch of salt and half a pinch of peppe...
-525. Double Porterhouse Steak
Have a fine porterhouse steak of three pounds, and proceed as for No. 524. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above. ...
-526. Hamburg Steak, Russian Sauce
Take two pounds of lean beef - the hip part is preferable - remove all the fat, and put it in a Salisbury chopping machine; then lay it in a bowl, adding a very finely chopped shallot, one raw egg for...
-527. Roast Beef
In order to have a fine piece of beef cooked to perfection, and at the same time have it retain all its juices, purchase, from a first-class butcher only, a three-rib piece near the short loin part. S...
-528. Corned Beef Hash A La Polonaise
Brown in a saucepan two onions, with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole (No....
-529. Corned Beef Hash Au Gratin
Make a hash as for the above, (No. 528), put it in a lightly buttered baking-dish, and besprinkle with rasped bread-crumbs. Moisten slightly with about one teaspoonful of clarified butter, and bake in...
-531. Corned Beef Hash En Bordure
Form a border around a baking-dish with mashed potatoes (No. 998), set it for two minutes in the oven, then fill the centre with hot corned beef hash (No. 528). Besprinkle the top with one pinch of ch...
-532. Beef-Tongue A La Gendarme
Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a s...
-539. Roulade Of Beef A L'Ecarlate
Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well-washed and...
-540. Stewed Beef A L'Egyptienne
Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablesp...
-541. Stewed Beef A La Dufour
Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespooufuls of flour, cooking for six minutes. Stir well, and moisten with one quart of...
-542. Stewed Beef A La Turque
Cook the beef as directed in No. 541, substituting a good teaspoonful of curry, and serve with six timbales filled with cooked rice (No. 501). Unmold them, and use them instead of the potatoes. ...
-543. Stewed Beef A La Marseillaise
Proceed the same as for No. 541, omitting the potatoes, but adding two tomatoes cut in pieces, six chopped mushrooms, and two crushed cloves of garlic, all cooked six minutes with the beef. Serve with...
-544. Tripe A La Bordelaise
Take a pound and a half of lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, o...
-545. Tripe A La Creole
Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then tran...
-546. Tripe A La Pleoutte
Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a ...
-547. Tripe A La Mode De Caen
Take one raw, double tripe, one ox-foot, three calf's feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a s...
-548. Tripe A La Lyonnaise
Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, a...
-Veal. 549. Blanquette Of Veal
Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very car...
-554. Brisotin Of Veal
Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a sm...
-557. Calf's Brains With Black Butter
Place three fine, fresh calf's brains in cold water, and then peel off the skins. Wash again in cold water ; neatly drain ; put them in a sautoire and cover with fresh water. Add two pinches of salt, ...
-558. Calf's Brains A La Vinaigrette
Exactly the same as for No. 557, serving on a folded napkin on a dish, garnishing with a few green parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately. ...
-559. Fried Calf's Brains, Tartare Sauce
Proceed as in No. 557, then dry the brains well in a napkin ; bread them a 1'Anglaise (No. 301), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce (No. 207), separately. ...
-560. Veal Cutlets A La Pagasqui
Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of ...
-561. Veal Cutlets A La St. Cloud
Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef-tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch o...
-562. Veal Cutlets A La Marecliale
Pare nicely six veal cutlets; season them with a tablespoonful of salt and a teaspoonful of pepper. Cook in a sautoire with two ounces of butter for five minutes on each side. Moisten with half a pint...
-563. Veal Cutlets A La Milanaise
Pare nicely and season well with a tablespoonful of salt and a teaspoonful of pepper six veal cutlets. Dip them in beaten egg, then in grated Parmesan cheese, and finally in fresh bread-crumbs. Flatte...
-564. Broiled Veal Cutlets
Cut six even veal cutlets from a fine piece of the loin of white veal, pare them and flatten them slightly ; lay them on a dish, and season with a tablespoonful of salt, a teaspoonful of pepper, and o...
-565. Veal Cutlets A La Philadelphia
Pare and brown in a sautoire with two ounces of butter six veal cutlets. Season them with a pinch of salt and half a pinch of pepper, turning them carefully at times. Add two onions cut in thick slice...
-566. Veal Cutlets En Papillotes
Pare nicely six veal cutlets; put them in a sautoire with one ounce of butter, and season with a table-spoonful of salt and a teaspoonful of pepper. Add half a chopped onion, and brown slightly. Cook ...
-567. Curry Of Veal A L'Indienne
Cut into pieces and blanch in salted water two pounds of any kind of lean, raw veal. Drain and wash them well. Put the pieces into a saucepan, and cover them with warm water; seasoning with two pinche...
-568. Escalops of Veal, plain
Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot rang...
-569. Escalops Of Veal A La Duxelle
Prepare six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espa...
-570. Escalops Of Veal With Stuffed Peppers
Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and decorate the dish with six stuffed g...
-571. Escalops Of Veal A La Chicoree
Prepare and proceed precisely the same as for No. 568. Cook for eight minutes. Then dress half a pint of chicoree au jus (No. 934) on the hot dish, and send to the table. 572. Escalops Of Veal A L'...
-573. Escalops Of Veal A La Provenale
Prepare as for. No. 568, replacing the butter by the same quantity of oil. Season well, and when browned on both sides add one shallot or a finely chopped onion. Let them color, and then moisten with ...
-574. Escalops Of Sweetbreads A La Richelieu
Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonf...
-575. Minced Veal A La Catalan
Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls o...
-570. Minced Veal A La Biscaenne
Proceed as for No. 575, adding one pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen minutes before serving. ...
-577. Fricandeau With Sorrel
Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one s...
-580. Calf's Liver Stewed A L'Ltalienne
Cut two pounds of fresh calf's liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed...
-581. Calf's Liver Saute A La Provencale
Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley. ...
-582. Calf's Liver A L'Alsacienne
Cut two pounds of calf's liver into square pieces, and put them in a sautoire with one ounce of clarified butter. Season with a tablespoonful of salt and a teaspoonful of pepper, and add two medium-si...
-583. Calf's Liver Braised A La Bourgeoise
Place a small calf's liver, larded thoroughly with pieces of larding pork, previously seasoned with a pinch of chopped parsley and a hashed clove of garlic, in a saucepan on the fire, with two tablesp...
-581. Calf's Liver Broiled With Bacon
Take a nice, tender, fresh calf's liver weighing a pound and a half ; pare and trim off the hard portions; cut it into six equal-sized slices, and put them on a dish. Season with a tablespoonful of sa...
-585. Loin Of Veal, Roasted
Saw from a fine, white, fresh, and fat loin of veal with the kidney, the spine, and whatever hip-bone remains. Season the loin with a tablest oonful and a half of salt, and one heaped teaspoonful of p...
-586. Grenadins Of Teal, Puree Of Peas
Cut into six pieces two pounds of lean veal from off the leg; extract the sinews, and lard the veal nicely on one side, using a needle for the purpose. Lay the pieces in a sautoire, with one carrot, o...
-589. Grenadins Of Veal A L'Africaine
Prepare the same as for No. 586, serving very hot, with three small, stuffed egg-plants (No. 909), and eighteen medium-sized, cooked gumbos (No. 1030). ...
-590. Braised Noix Of Veal A La Providence
Lard thoroughly a knuckle of veal of three pounds, braise it nicely in a saucepan with an ounce of fresh salt pork, one tablespoonful of salt, and a teaspoonful of pepper. Cook for fifteen minutes, st...
-591. Braised Noix Of Veal En Daube
Proceed the same as for braised beef en Daube (No. 483). ...
-592. Panpietteof Veal A La Faubonne
Cut two pounds of veal off the leg into six thin slices. Pare them to the size of the hand, and season with a tablespoonful of salt and a teaspoonful of pepper. Fill them with any kind of forcemeat, r...
-596. Breast Of Veal A La Milanaise
Bone a breast of veal of two and a half pounds; season with one tablespoonful of salt and a teaspoonful of pepper. Stuff it in the usual way with forcemeat (No. 229). Roll and tie it, making a few inc...
-597. Calfs Feet, Naturel
Split each of three calf's feet in two; remove the large bone, and put them in fresh water for one hour. Wash thoroughly, drain, and place them in a saucepan, with two tablespoonfuls of flour and thre...
-599. Calfs Feet, Sauce Piquante
Same as for No. 597, adding half a pint of hot piquante sauce (No. 203). ...
-600. Calfs Feet, Sauce Remoulade
Same as for No. 597, adding half a pint of hot Remoulade sauce (No. 209). ...
-601. How To Blanch Sweetbreads
Clean and neatly trim three pairs of fine sweetbreads. Soak them for three hours in three different fresh waters, one hour in each water, with one pinch of salt in each water. Drain, place in cold wat...
-602. Sweetbreads, Braised
Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet (No....
-603. Sweetbreads Braised A La Financiere
Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No; 246). 604. Sweetbreads Braised With Sorrel The same as for No. 602, adding half a pint of hot pure...
-615. Sweetbreads Braised A La Montglas
Place six braised sweetbreads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes ; then pour o...
-616. Stewed Sweetbreads A La Catalan
Cut four blanched sweetbreads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed shallots, and half a sli...
-617. Sweetbreads Broiled A La Colbert
Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them ; mix them in well, a...
-618. Sweetbreads Braised A La Pompadour
Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Bearnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke-bottoms on the sauce, place a swe...
-619. Sweetbread Croquettes, Perigueux Sauce
Prepare six sweetbread croquettes (No. 276), and serve them on a dish with a folded napkin. Serve half a pint of Perigueux sauce (No. 191), separate. 620. Sweetbread Croquettes With Peas The sam...
-621. Coquilles Of Sweetbreads A La Dreux
Cut four blanched sweetbreads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three table-spoonfuls of mushroom liquor. R...
-623. Coquilles Of Sweetbreads A La Reine
Cut four blanched sweetbreads (No. 601) in slices, and fry them in half an ounce of butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a tablespoonful...
-624. Teal Stew, Marengo
Cut three pounds of lean veal into pieces, and reduce them in a stewpan with one gill of oil, a cut-up onion or two shallots, and two ounces of salt pork, also cut up. Toss them occasionally, and when...
-625. Teal Stew A La Provengale
Cut three pounds of lean veal from the breast or shoulder into pieces, and place them in a stewpan with one ounce of butter, two tablespoonfuls of sweet oil, and one chopped onion. Cook them for ten m...
-626. Veal Stew A La Grecque
Place two pounds of lean veal cut in pieces in a stewpan, with two ounces of butter and one cut-up onion, and reduce for ten minutes, adding two tablespoonfuls of flour. Moisten with one quart of whit...
-628. Veal, Stewed A La Solferino
Reduce three pounds of pieces of veal cut from the breast or shoulder, in one ounce of butter, with six small onions. When cooked for ten minutes, add two tablespoonfuls of flour. Moisten with one qua...
-629. Veal, Stewed A La Bourgeoise
Reduce in one ounce of butter three pounds of lean veal cut in pieces, with six small onions. After cooking ten minutes add two tablespoonfuls of flour, and moisten with one quart of white broth (No. ...
-633. Tendron Of Veal A La Nantaise
Pare nicely three pounds of the breast of veal; make a few incisions on the top, and tie it firmly together. Lay it in a deep sautoire with a piece of pork-skin cut up, a carrot, and a cut-up onion. C...
-637. Calf's Head, Plain
Plunge a fine, fresh, white calf's head into hot water for one minute, lift it up, sharply rub it all over with a coarse towel, so as to remove all the remaining hairs. Carefully cut the flesh, starti...
-638. Calfs Head A La Cavoiir
Take half a boiled calf's head as for No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and ...
-641. Calf's Head En Tortue
Prepare and cut into six equal pieces, as for No. 637, half a calf's head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing (No. 239), decorate with three pieces of heart-sh...
-Mutton - Lamb. 642. Mutton Chops A La Proveneale
Flatten and pare neatly six fine, thick mutton chops, season them with a pinch of salt and half a pinch of pepper, oil them, slightly with sweet oil, and then either broil or cook them in a sautoire f...
-643. Mutton Chops, Breaded
Flatten six fine, thick mutton chops, pare nicely, and season with one tablespoonful of salt and a teaspoonful of pepper. Dip them in beaten egg, roll in fresh bread-crumbs, and place in a sautoire wi...
-644. Mutton Chops, Bretonne
Pare six nice mutton chops, season with a tablespoonful of salt and a teaspoonful of pepper, and pour a few drops of oil over each. Broil four minutes on each side. Arrange them on a dish, and serve w...
-645. Mutton Chops A Pafricaine
Broil six mutton chops as for No. 644, and serve with three stuffed egg-plants for garnishing (No. 909), and twelve sliced okras in clusters, in place of the other garnishing. 646. Mutton Chops A L...
-647. Chops Soyer, With Potatoes
Take five pounds of saddle of mutton, cut and saw it into six pieces crosswise. Flatten, pare, and trim. Season with one tablespoonful of salt and a teaspoonful of pepper. Broil them for six minutes o...
-648. Leg Of Mutton A La Portugaise
Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter o...
-649. Leg Of Mutton A La Conde
Roast a leg of mutton the same as for No. 648, and serve it with half a pint of cooked red beans (No. 951) added to the gravy, either on the same dish as the leg, or in a separate bowl. ...
-650. Leg Of Mutton, Bretonne
Proceed the same as for No. 648, but using half a pint of cooked white beans instead of the other garnishing, and adding one teaspoonful of chopped parsley, also one hashed and browned onion. ...
-651. Leg Of Mutton, Caper Sauce
Pare a nice leg of mutton as for No. 648, put it on to boil in a stock-pot, filled with slightly salted cold water, add a bouquet (No. 254), and one cut-up carrot. Boil one hour and a quarter, and ser...
-652. Mutton Hash A La Zingara
Chop up two onions, and fry them in a saucepan with one ounce of butter for three minutes, adding one and a half pounds of cooked and hashed mutton, also one-fourth the quantity of hashed potatoes. Se...
-653. Mutton Hash An Gratin
Proceed as for No. 652, omitting the tomatoes and garlic. Place the hash on a baking-dish, sprinkle a little fresh bread-crumbs over, spread a very little butter on top, and put into the oven until of...
-655. Mutton Stew, Fermiere
Put into a saucepan three pounds of breast or shoulder of mutton cut into square pieces, with one ounce of butter, and six small onions. Cook for ten minutes, or until of a good golden color. Add thre...
-656. Mutton Stew, Solferino
Proceed as directed for No. 655, adding half a pint of carrots and a like quantity of turnips, both cut with a vegetable-spoon ; cook these thirty minutes with the stew, and ten minutes before serving...
-658. Mutton Stew, Portugese
Proceed the same as for No. 655, replacing the garnishing with three stuffed tomatoes (No. 1023), and three timbales of cooked rice (No. 501), nicely arranged around the dish. ...
-659. Mutton Stew With Potatoes
Exactly the same as for No. 655, replacing the garnishing with one pint of potatoes cut in quarters, (paring the edges a little), also six small onions. Let cook thirty minutes, and serve. ...
-660. Irish Mutton Stew
Cut in square pieces three pounds of mutton; wash well, drain, and put them in a saucepan, covering with fresh water. Let them come to a boil; then remove into another pan. Clean the pieces well again...
-661. Mutton Kidneys En Broehette Au Petit Sale
Split twelve mutton kidneys in two, but do not separate the parts; remove the skin, place them in a deep plate, and season with a tablespoonful of salt, and a teaspoonful of pepper, adding two tablesp...
-662. Mutton Kidneys Sautes, Madeira Sauce
Pare well twelve mutton kidneys and cut them into slices. Put into a frying-pan, with one ounce of butter, a tablespoonful of salt, and a teaspoonful of pepper. Toss them well for six minutes. Add hal...
-663. Mutton Kidneys Sautes A L'Ltalienne
Proceed as for No. 662, adding one gill of cooked fine herbs (No. 143); toss well for one minute, being careful not to let it boil. Avoid boiling any kidneys when being prepared in this way. All stewe...
-664. Saddle Of Mutton, Roasted, Plain
Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with th...
-665. Saddle Of Mutton, Sauce Colbert
Proceed exactly the same as for No. 664, serving half a pint of Colbert sauce (No. 190) in a bowl. ...
-666. Saddle Of Mutton, Currant Jelly
Same as directed for No. 664 serving with half a pint of hot jelly sauce (No. 884), or with a little currant jelly, separately. ...
-667. Saddle Of Mutton, Sauce Poivrade
Proceed the same as for No. 664, serving with half a pint of poivrade sauce, separately (No. 194). 668. Saddle Of Mutton, Londonderry Sauce The same as for No. 664, serving with half a pint of h...
-669. Saddle of Mutton a la Sevigne
Exactly the same as for No. 664, only serving with six bouchees a la Sevigne (No. 588). ...
-670. Saddle Of Mutton A La Duchesse
Proceed as for No. 664, serving with six potatoes Duchesse (No. 1006). ...
-671. Saddle Of Mutton With Potatoes
Served exactly the same as for No. 664, only adding one pint of potatoes chateau (No. 1009). ...
-672. Lamb Fries A La Diable
Skin well six medium-sized lamb fries; cut each into three slices and put them into a bowl. Season with a table-spoonful of salt, a very little cayenne pepper, the juice of half a lemon, one tablespoo...
-673. Lamb Fries, Tomato Sauce
Same as for No. 672, only dipping the slices in beaten egg instead of mustard, and then in rasped bread-crust. Fry them in hot fat for six minutes, and serve on a hot dish on a folded napkin, with hal...
-674. Brochette Of Lamb A La Dumas
Take a raw leg of lamb weighing about three pounds; remove the bone and pare off the skin. Then cut into six square pieces of equal size. Put them in a vessel with two very finely chopped shallots, on...
-675. Ballotin Of Lamb With Peas
Bone a shoulder of spring lamb weighing about two and a half pounds. Let the end bone remain for a handle. Season with half a tablespoonful of salt, and the same quantity of pepper. Sew it up with a n...
-676. Curry Of Lamb, With Asparagus-Tops
Have three pounds of shoulder of lamb cut into pieces about two inches square. Wash well in fresh water, drain, put into a saucepan, and cover with fresh water. Let it come to a boil, then strain thro...
-677. Curry Of Lamb A L'Indienne
Proceed exactly as for No. 676, only adding three tablespoonfuls of curry diluted in half a cupful of water. Instead of the asparagus-tops, use a border of hot, cooked rice, carefully arranged around ...
-679. Croquettes Of Lamb A La Patti
Prepare six lamb croquettes as for No. 276, adding half a pint of Patti garnishing (No. 245) laid on the dish, and arranging the croquettes on top. Pour over it a little meat-glaze (No. 141). ...
-680. Croustades Of Kidneys, With Mushrooms
Prepare six crous-tades (No. 264), and fill them with kidneys sautes au Madere (No. 662). ...
-681. Lamb Chops A La Signora
Pare six fine lamb chops, and split them through the centre. Fill the insides with a very fine salpicon (No. 256); season with a pinch of salt and half a pinch of pepper. Close together, and dip in be...
-682. Lamb Chops A La Robinson
Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with...
-683. Lamb Chops, Malson D'Or
Pare neatly six lamb chops, make an incision in each one, and insert therein a slice of truffle. Season with a pinch of salt and half a pinch of pepper. Dip the chops in beaten egg and then in fresh b...
-684. Lamb Chops A La Clichy
Pare nicely and flatten six lamb chops; season with one pinch of salt and half a pinch of pepper. Fry slightly in a sautoire with one ounce of butter for one minute on each side; then let them cool. C...
-685. Lamb Chops A La Maintenon
Take six well-pared and flattened lamb chops. Season with a pinch of salt and half a pinch of pepper; put into a sautoire with one ounce of butter, and fry on one side only for one minute. Cover the c...
-686. Lamb Chops A La Villeroi
Pare neatly six chops, flatten them well, and season with a pinch of salt and half a pinch of pepper. Make an incision in each chop, and garnish the inside with a slice of truffle, previously dipped i...
-687. Lamb Chops A La Massena
Trim neatly, flatten, and season with half a pinch each of salt and pepper, six lamb chops. Put them into a sautoire with one ounce of butter, and fry on one side only for one minute. Let them cool, a...
-688. Minced Lamb A L'Anglaise
Chop two onions fine, and fry in a saucepan with two ounces of butter for five minutes. Add two table-spoonfuls of flour, stirring well for two minutes. Moisten with a pint of broth (No. 99), and two ...
-689. Epigrammes Of Lamb, Macedoine
Take two breasts of lamb, tie them and put them on to boil in the soup-stock for forty-five minutes. Drain them well, then extract all the bones, and press down with a heavy weight on top. When thorou...
-690. Epigrammes Of Lamb A La Chicoree
Proceed exactly the same as for No. 689, only adding half a pint of hot chicory with a little gravy (No. 934), instead of the other garnishing, and serve the same. 691. Epigrammes Of Lamb A La Loui...
-693. Shoulder Of Lamb A L'Africaine
Take a shoulder of lamb of about three pounds, season with one pinch of salt and one pinch of pepper, and tie it up well. Place in a saucepan with one sliced onion, and one sliced carrot, and brown fo...
-694. Shoulder Of Lamb, Puree Normande
Proceed exactly the same as for No. 693, only substituting one pint of hot Normande (No. 175) for the other garnishing. 695. Shoulder Of Lamb, With Stuffed Tomatoes The same as for No. 693, plac...
-696. Shoulder Of Lamb, Jardiniere
Proceed as directed in No. 693, only serving with one pint of hot Jardiniere (No. 1033). ...
-697. Shoulder Of Lamb, Stuffed A La Macedoine
Prepare a shoulder the same as for No. 693, but before tying it, fill the interior with American forcemeat (No. 229); let cook the same, and serve with one pint of hot Macedoine (No. 1032). ...
-698. Shoulder Of Lamb A La Rouennaise
Braise a shoulder of lamb as for No. 693, cut three medium-sized turnips the shape of a large clove of garlic, and put them in a sautoire, with an ounce of butter, and a tea-spoonful of powdered sugar...
-700. Hashed Lamb A La Polonaise
Fry two chopped onions in a saucepan with an ounce of butter; add half a pound of cooked, hashed lamb to one pint of cooked, hashed potatoes (No. 1002). Season with a good tablespoonful of salt, a tea...
-701. Haricot Or Ragout Of Lamb A La Providence
Take a fine breast or a shoulder of lamb weighing about three pounds, cut it into equal square pieces, and fry them in a saucepan with an ounce of butter or fat. Add six small, sound, peeled onions, a...
-702. Breast Of Lamb, Jardiniere
Boil three medium-sized breasts of lamb for fifty minutes in the stock-pot, then the bones will be detached. Take them out, put the meat under a heavy weight, and let it thoroughly cool; then pare nea...
-703. Stewed Lamb And Oyster-Plant
As directed for ragout of lamb (No. 701); substituting for garnishing one bunch of thoroughly scraped and well-washed oyster-plant, cut into medium-sized pieces, and cooked with the stew. 704. Stew...
-705. Stewed Lamb And Lima Beans
Proceed as directed for No. 701, replacing the garnishing by one pint of cooked lima beans, added five minutes before serving. 706. Stewed Lamb, With Peas The same as for No. 701, only sub-stitu...
-707. Stewed Lamb And Flageolets
Proceed as directed for No. 701, only using instead of the garnishing a pint of well-soaked and drained flageolets, five minutes before serving. 708. Stewed Lamb A La Parisienne The same as for ...
-710. Stewed Lamb Louisiannaise
Proceed exactly as for No. 701, substituting for garnishing one pint of fried sweet potatoes, when serving, all around the dish. 711. Stewed Lamb A La Creole The same as for No. 701, adding for ...
-712. Lamb's Kidneys, Colbert Sauce
Split open twelve kidneys, skin them well, and place on a dish with a tablespoonful of sweet oil. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Take s...
-713. Lamb's Kidneys, With Bacon
Proceed as for No. 712, but do not roll them in bread-crumbs, and serve them with six slices of broiled bacon (No. 754) and a gill of maitre d'hotel butter (No. 145). ...
-714. Stewed Kidneys With Cepes
Pare, trim, and skin well twelve kidneys. Cut them into slices, and cook for five minutes in a frying-pan with an ounce of clarified butter, a tablespoonful of salt, and a teaspoon-ful of pepper. Brow...
-715. Lamb's Kidneys A La Diable
Skin and pare well twelve kidneys, split them in two without separating the parts, and run the skewers through as for No. 712. Broil them slightly for one minute on each side. Mix together in a dish o...
-716. Lamb Steak With Puree Of Peas
Cut and saw off six small steaks from a tender leg of lamb ; pare and trim them nicely, flatten, and season with a good tablespoonfulof salt sprinkled over, and a teaspoonful of pepper. Put a tablespo...
-718. Lamb Steak A L'Americaine
Proceed as for No. 716, and serve the lamb steaks with six small pieces of fried hominy (No. 1035), also one gill of hot Madeira sauce (No. 185) on the dish, and the steaks arranged over, with six sli...
-Pork. 719. Black Sausage, Mashed Potatoes
Take six black sausages (or blood pudding) ; make four light incisions on each side of them with a knife, then broil them for five minutes on each side.- Neatly arrange a pint of mashed potatoes (No. ...
-720. Suckling Pig, Apple Sauce
Thoroughly clean the interior of a small, tender, suckling pig (reserving the. liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch o...
-721. Boiled Ham, Plain
Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night ; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan...
-722. Cold Boiled Ham, For Family Use
Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving. ...
-723. Roast Ham, Champagne Sauce
Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven ...
-725. Roast Ham, With Spinach
Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943). ...
-726. Pig's Cheek, With Spinach
Take two lean, smoked pig's cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; t...
-727. Pig's Feet A La St. Hubert
Split three good-sized, boiled pig's feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in...
-728. Pig's Feet, Sauce Robert
Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192). 729. Pig's Feet, Sauce Piquante The same as for No. 727, serving with half a pint of hot piquante sauce (...
-731. Pig's Feet A La Poulette
Put three boiled pig's feet, cut in two, into a saucepan with half an ounce of butter, let simmer for five minutes, add a pint of poulette sauce (No. 598); heat without boiling for five minutes, then ...
-732. Stuffed Pig's Feet A La Perigueux
To one and a half pounds of boned turkey forcemeat (No. 813) add two minced truffles and half a glassful of Madeira wine; mix well together in a bowl. Spread six pieces of crepinette a skin found in t...
-733. Stuffed Pig's Feet, Madeira Sauce
Exactly the same as for the above, only serving with half a pint of hot Madeira sauce (No. 185) in place of the other. ...
-734. Boned Pig's Feet
Take three boiled feet, cut them in two, put them into boiling water for four minutes, then take them out. Drain well, bone them, then put the flesh into a dry, clean cloth, and wipe them thoroughly. ...
-735. Sausages, With White Wine
Brown a very finely chopped onion in a sautoire with one ounce of butter. Moisten with half a glassful of white wine, and add two country sausages; prick them slightly with a fork, then cover the pan,...
-736. Sausages A 1'Anglaise
Place twelve country sausages on a baking-tin ; prick them a little, and separate them by twelve slices of bread cut the same height as the sausages. Bake in the oven for twelve minutes, baste them oc...
-738. Sausages A La Bourguignonne
Take twelve country sausages, prick them with a fork, and place them in a baking-dish. Put them in the oven, and let cook for ten minutes ; garnish a hot dish with a pint of hot puree of red beans (No...
-739. Sausages, With Cabbage
Procure a medium-sized white cabbage ; remove all the green leaves, and cut it into four square parts, suppressing the centre stalks. Wash thoroughly in cold water, then drain well in a cloth ; when f...
-740. Sausages Au Gastronome
Prick twelve nice, lean sausages with a fork ; put them in a tin baking-dish, and cook them for six minutes in the oven. Add two raw eggs to a pint and a half of mashed potatoes, with three tablespoon...
-741. Pork Tenderloin
Procure three good-sized pork tenderloins, pare them neatly, remove the sinews, and cut each fillet lengthwise in two without detaching ; place in a sautoire with a tablespoonful of butter. Season the...
-742. Pork Andouillettes
Procure one and a half pounds of andouil-lettes; cut them into six pieces, and make four slight incisions on each side. Place them in a tin baking-dish, and put them in the oven to cook for eight minu...
-743. Pork Chops, Plain
Take six thick pork chops, pare and flatten them nicely, then season with a pinch of salt and a pinch of pepper one hour before using them. Put them in a sautoire with one ounce of butter, and let coo...
-744. Pork Chops, Broiled
These are to be prepared exactly the same as for No. 743, only to the seasoning add one tablespoonful of sweet oil, and roll in the chops well. Put them to broil for six minutes on each side, then arr...
-745. Pork Chops, Piquante Sauce
Proceed exactly as for No. 743, serving with half a pint of hot piquante sauce over the chops (No. 203). ...
-746. Pork Chops, Sauce Robert
Same as for No. 743, sending them to the table with half a pint of hot Robert sauce (No. 192) poured over the chops. 747. Pork Chops A. La Diable The same as for No. 743, but serving with half a...
-748. Pork Chops, Apple Sauce
Proceed as for No. 743, serving with one pint of hot apple sauce (No. 168) in a separate bowl. 749. Pork Chops A La Puree De Pois The same as for No. 743, pouring half a pint of hot puree of pea...
-750. Pork Chops With Puree Of Potatoes
Exactly the same as for No. 743, serving with a pint of puree of hot potatoes (No. 998) on the dish, and the chops nicely arranged over. ...
-751. Roasted Fresh Pork
Take three pounds of fresh loin of pork; season two hours before needed with two good pinches of salt and one good pinch.of pepper, well distributed. Put it into a roasting-pan with half a cupful of w...
-752. Pork And Beans
Take a pint of white dry beans, soak them in fresh water for six hours, then drain through a colander. Place them in a saucepan, or preferably an earthen dish ; season with one small pinch of salt, ha...
-753. How To Prepare Ham For Broiling And Frying
Procure a fine, sound, smoked ham, weighing about twelve to thirteen pounds, selecting it as lean as possible. With a sharp knife, begin cutting it carefully at the end of the shank bone, between the ...
-754. How To Prepare English Breakfast Bacon
Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of ...
-Poultry. 755. Chicken Roasted, Plain
Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a v...
-756. Chicken Broiled With Bacon
Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, and cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch o...
-757. Chicken Pot-Pie
Take one fine Philadelphia chicken, from three and a half to four pounds, singe, draw, wipe well, and cut it into twelve even pieces. Put these in a saucepan, and cover them with cold water; leave the...
-758. Chicken Croquettes A La Reine
Make a croquette preparation as for No. 276, with chicken and mushrooms; roll it into six cork-shaped croquettes, dip each one separately in beaten egg, then in fresh or rasped bread-crumbs, fry them ...
-760. Chicken Croquettes A L'Ecarlate
Exactly the same as for No. 758, serving with half a pint of hot sauce Ecarlate (No. 247) separately. ...
-761. Chicken Croquettes A La Perigourdin
Prepare some forcemeat as for croquettes (No. 276), composed of chicken, mushrooms, two truffles cut into small square pieces, and bits of cooked smoked tongue, about one ounce. Fry them for four minu...
-762. Croustade Of Chicken A La Drenx
Make six croustades (No. 264), each one four inches and a half long by three inches in diameter. Take three-quarters of a pound of white, boned, cooked chicken meat, cut in half-inch pieces; add to th...
-763. Croustade Of Chicken Livers, Au Madere
Prepare six crou-stades as for No. 762, fill them with chicken livers stewed in Madeira wine sauce (No. 767). ...
-764. Cromesquis Of Chicken A La Richelieu
Make six cromesquis as for No. 268, and serve on a hot dish with a folded napkin, decorating with a little parsley-greens, and serving a pint of hot Richelieu sauce (No. 574) separately. ...
-765. Cromesquis Of Chicken A La Reine
Exactly the same as for No. 764, serving with half a pint of hot sauce a la Reine No. 623) separately, and garnishing the dish with parsley-greens. ...
-766. Chicken Legs A La Diable
Detach the legs from three medium-sized chickens; singe them slightly with a little alcohol lighted on a plate, then put them into the soup-pot and let boil for ten minutes. Remove them to a dish, coo...
-767. Chicken Livers Stewed In Madeira Wine
Cut away the gall from a pint of chicken livers, dry them well with a cloth, then fry them in a sautoire with one ounce of butter, on a brisk fire, for five minutes. Season with a pinch of salt, and h...
-768. Chicken Livers With Mushrooms
Proceed the same as for No. 767, only adding six minced mushrooms three minutes before serving. ...
-769. Chicken Livers En Brochette With Bacon
Procure eighteen fresh chicken livers; cut away the gall, dry them well with a clean cloth, season with half a pinch each of salt and pepper, and cut each liver in two. Now prepare six slices of lean ...
-770. Chicken Livers Sautes a L'ltalienne
Proceed exactly as for No. 767, only adding half a gill of cooked fine herbs (No. 143) five minutes before serving. ...
-771. Chicken Saute A La Marengo
Singe, draw, and cut into six pieces two small, tender chickens, each weighing a pound and a quarter. Lay them in an oiled sautoire, and brown slightly on both sides for five minutes, seasoning with a...
-772. Chicken Saute A L'Hongroise
Singe, draw, and cut into twelve pieces, two chickens of a pound and a quarter each; put them in a sautoire with an ounce of clarified butter, adding one finely chopped onion, half a pinch of salt, an...
-773. Chicken Saute A La Parmentier
Singe, draw, and cut two chickens of a pound and a quarter each into twelve pieces; put them in a sautoire with one ounce of butter, season with a pinch of salt and half a pinch of pepper, and let coo...
-774. Chicken Saute With Tarragon
Have two nice, tender young chickens of a pound and a quarter each; singe, draw, and cut each one into six pieces, and when well dried put them in a sautoire with one ounce of butter; season with a pi...
-775. Chicken Saute A La Chasseur
Prepare two chickens exactly as for the above (No. 774), moistening with half a pint of Espagnole sauce (No. 151), and half a cupful of mushroom liquor; add six finely minced mushrooms, half a glassfu...
-776. Chicken Saute A La Bordelaise
Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five mi...
-777. Chicken Saute A La Regence
Singe, draw, and dry well two tender chickens of a pound and a quarter each; cut them into twelve pieces, and put them in a sautoire with one ounce of butter. Season with a good pinch of salt and half...
-778. Chicken Saute A La Bohemienne
Prepare two chickens as for the above (No. 777) ; put them in a sautoire with one ounce of butter, seasoning with a good pinch of salt and half a pinch of pepper. Cook on a brisk fire for six minutes,...
-779. Chicken Boiled A La Providence
Singe, draw, and wipe well two chickens of a pound and a quarter each; truss them from the wing to the leg with a needle, and boil them in good broth for three-quarters of an hour. Prepare a pint of A...
-780. Chicken Fricasse A La Reine
Cut up two fine, tender, raw chickens into twelve even pieces. Place them in alarge sautoire, with one quart of cold water, on a brisk fire; as soon as it comes to a boil, thoroughly skim. Season with...
-781. Chicken Fricasse A L'Americaine
Boil two chickens as for No. 779; cut them into twelve pieces, and put them into a sautoire with eight minced mushrooms, an ounce of cooked salt pork cut into small squares, and half a pint of Alleman...
-782. Pillau Of Chicken A La Turque
Take a fine tender chicken weighing two pounds, singe, draw, and wipe it well, then cut it into twelve even pieces. Brown them in a stewpan with an ounce of butter, one chopped onion, and one chopped ...
-783. Chicken Pillau A La Creole
Exactly the same as for No. 782, adding three medium-sized, cut-up,fresh tomatoes, or half a pint of canned tomatoes with the other garnishings. ...
-784. Chicken With Rice
Singe, draw, and wipe well a tender fowl of three pounds; truss it from the wing to the leg, then put it into a saucepan covering it with water; add two pinches of salt, half a pinch of pepper, one ca...
-785. Chicken A La Maryland
Procure two small, tender spring chickens, leave the half of one aside for other use, and detach the legs and the wings; lay them on a plate, season with a good pinch of salt and half a pinch of peppe...
-786. Supreme Of Chicken A La Toulouse
Singe, draw, and wipe neatly three fine, tender spring chickens. ' Remove the skin from the breasts. Make an incision on top of the breast - bone from end to end, then with a small sharp knife, carefu...
-787. Supreme Of Chicken A La Bayard
Proceed as for No. 786, only serving with one pint of garnishing Bayard (No. 231). ...
-788. Supreme Of Chicken A La Reine
Exactly the same as for No. 786, only substituting one pint of hot sauce a la reine (No. 780) for the other garnishing. ...
-789. Supreme Of Chicken A La Patti
Prepare the supreme the same as for No. 786, then have a puree of rice with cream a la Patti (No. 245), garnish the dish with this, and lay the supreme on top. Decorate the rice with two thinly sliced...
-790. Supreme Of Chicken A La Rothschild
Have six chicken supremes prepared exactly the same as in No. 786, but stuffing them with puree of chestnuts instead of the chicken forcemeat. Mince very fine two sound truffles, then mix them with a ...
-791. Turban Of Chicken A La Cleveland
Select two very tender chickens, singe, draw, and wipe them well ; bone them and cut them into quarters, then put them into a sautoire with one ounce of butter, a good pinch of salt and half a pinch o...
-792. Chicken Curry A L'Lndiennie
Take a good, tender three-pound chicken, singe, draw neatly, and cut it into square pieces. Put them in cold water for five minutes, wash them well, then drain, and put them in a saucepan, covering it...
-795. Boiled Turkey A L'Anglaise
Take a very fine, tender turkey of about five pounds, singe, draw, and truss well with a needle from the wing to the leg. Put it into the soup-pot, and let cook for one hour ; remove to a hot serving-...
-796. Boiled Turkey, Celery Sauce
Exactly the same as for No. 795, substituting for garnishing one pint of hot celery sauce (No. 200), served separately. ...
-797. Boiled Turkey, Oyster Sauce
Proceed as for No. 795, serving with one pint of hot oyster sauce (No. 173), separately. 798. Boiled Turkey, Egg Sauce The same as for No. 795, serving with one pint of hot egg sauce (No. 161), ...
-799. Boiled Turkey A La Baltimore
Serve a boiled turkey as for No. 795, garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around...
-800. Roast Turkey, Stuffed With Chestnuts
Singe, draw, wash well, and neatly dry a fine, tender turkey, weighing five to six pounds; fill the inside with the chestnut stuffing described below, then nicely truss the turkey from the wing to the...
-801. Hashed Turkey A La Royale
Take a pound and a half of dice-shaped pieces of cooked turkey; place them in a saucepan with a pint of bechamel (No. 154), three tablespoonfuls of mushroom liquor, and two truffles cut in square piec...
-804. Hashed Turkey A La Creme
Exactly the same as for No. 801, substituting one pint of cold, fresh cream, and a tablespoonful of fresh butter for the bechamel, also omitting the truffles and pate-de-foie-gras; reducing the cream ...
-805. Hashed Turkey En Bordure
Decorate the border of a baking-dish with a potato croquette preparation (No. 997), place it in the oven for six minutes, then fill the centre with hashed turkey a la bechamel (No. 802), and put it in...
-806. Turkey Breasts A La Chipolata
Singe, draw, and wipe neatly a fine young turkey of six pounds. Detach the two legs entirely from the turkey. Place in a saucepan any piece of pork-skin that is on hand, adding one cut-up carrot, one ...
-807. Turkey Breasts A La Robinson
Proceed exactly as for No. 806, but after cooking for twenty minutes, take it off and place it in another saucepan. Baste it with its own gravy, adding half a pint of Espagnole sauce (No. 151). Blanch...
-808. Roast Goose, Stuffed With Chestnuts, Apple Sauce
Have a fine, tender goose of four pounds, singe, draw, wash well, and thoroughly wipe the interior with a cloth ; then fill it with some stuffing as for the turkey (No. 800). Close both ends, truss we...
-809. Timbale Of Foie-Gras Lagardere
Butter lightly six timbale molds; decorate the inside according to taste with pieces of truffle and smoked beef-tongue; fill them half full with cream forcemeat (No. 225), leaving an empty space in th...
-810. Tol-Au-Tent A La Financiere
Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financiere garnishing (No. 246), and serve them on a dish with a folded napkin. ...
-811. Vol-Au-Yent A La Toulouse
Fill six vol-au-vents (No. 1076) with a quart of hot Toulouse garnishing (No. 176), and serve the same as for the above. ...
-812. Tol-Au-Tent A La Reine
Fill six vol-au-vents (No. 1076) with a quart of hot Reine garnishing (No. 623), and serve as for No. 810. ...
-813. Boned Turkey A La Prosperity Of America
Procure a fine, tender, young Rhode Island turkey, weighing eight pounds. Singe, draw, and neatly wipe the interior. Make an incision right along the back. Begin boning from the neck down toward the b...
-814. Jelly For Boned Turkey
Strain the broth in which the galantine was cooked into another saucepan, thoroughly skim all the fat off, add one ounce of clarified gelatine. Boil for five minutes. Crack into another saucepan the w...
-815. Pigeon Cutlets A La "Victoria
Singe, draw, and bone three fine pigeons, leaving on the legs; cut them in two, and stuff lightly with chicken forcemeat (No. 226), immerse then in beaten egg and fresh bread-crumbs, then cook in a sa...
-816. Squabs Roasted Plain
Singe, draw, cut off the necks, wipe neatly, and truss six fine, small squabs ; put them in a roasting-pan with half a pinch of salt, evenly divided, and a very little butter spread over. Put the pan ...
-817. Squabs Broiled On Toast, With Bacon
Singe, draw, cut the necks off, and wipe nicely three very good-sized squabs ; split them without detaching the parts, then lay them on a dish, and season with a pinch of salt, half a pinch of pepper,...
-818. Ballotin Of Squab A L'Ltalienne
Singe, draw, and bone six tender squabs ; stuff them with a good chicken forcemeat (No. 226), and leave on one leg, to decorate later with a ruffle. Form them into a circle, arranging each squab so it...
-819. Squabs A La Crapaudine
Singe, draw, then split six squabs through the back without entirely dividing the parts ; break the bones of the legs and wings, flatten them well, and lay them on a dish to season with a good pinch o...
-820. Squabs A L'Americaine
Singe, draw, and truss nicely six fine, fat squabs ; stuff them with American forcemeat (No. 229), and place them in a roasting-pan with a pinch of salt, evenly distributed, and half an ounce of butte...
-821. Squabs A La Chipolata
Prepare and roast six squabs same as for No. 816, and serve them with a pint of hot chipolata garnishing (No. 232) on a hot dish, and the squabs arranged over. ...
-822. Squabs En Compote
Singe, draw, and truss with their legs thrust inside, six fine, fat squabs ; lay them in a saucepan with half an ounce of butter, one cut-up onion, and one carrot cut the same. Season with a pinch of ...
-823. Boast Duck A I' Americaine
Select a fine young duck, weighing three and a half pounds ; singe, draw, and wipe it well, then stuff it with American forcemeat (No. 229), and place it in a roasting-pan with half an ounce of butter...
-824. Boast Duck, Apple Sauce
Have a fine, tender duckling of three and a half pounds ; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk...
-825. Duckling A La Bouennaise
Take two fine ducklings of one and a half pounds each, singe, draw, and truss them with the legs thrust inside; lay them in a roasting-pan, and cover them with half an ounce of butter, seasoning with ...
-826. Salmi Of Duck A Pamericaine
Procure two fine ducks : singe, draw, wipe neatly, and Cut off the wings, legs, and breasts ; put the two carcasses in a saucepan, sprinkle a little salt over, and put it in the oven to cook for six m...
-827. Salmi Of Duck, With Olives
Prepare the salmi of ducks as for the above (No. 826), adding half a pint of parboiled and stoned olives to the sauce. Use six heart-shaped fried croutons of bread (No. 133) instead of the hominy, and...
-828. Salmi Of Duck A La Chasseur
Make a salmi the same as for No. 826, adding twelve sliced mushrooms, and serve with six heart-shaped croutons (No. 133). ...
-829. Salmi Of Duck A La Bourgeoise
Prepare two fine ducks as for No. 826, and add twelve glazed onions (No. 967), and two raw carrots cut clove-garlic-shaped, letting them cook in salted water for ten minutes previous to adding them to...
-830. Salmi Of Duck A La Montglas
Singe, draw, and wipe two fine, tender ducks ; cut away the wings, legs, and breasts, then put the carcasses in a roasting-pan ; sprinkle a little salt over, spread on each bird a very little butter, ...
-831. Salmi Of Duck A La Marechale
Proceed exactly the same as for Salmi a l'Americaine (No. 826), adding twelve small godiveau quenelles (No 221), and twelve mushrooms cut in two. Let heat well for five minutes, then serve with six ...
-Game. 832. Canapes For Game
Cut out the desired number of canapes from a loaf of American bread (a stale one is preferable) one and a half inches thick. Trim neatly, pare off the crusts; then cut out a piece in the centre of eac...
-833. Croquettes Of Game A La Perigueux
Make six game croquettes exactly the same as the chicken croquettes (No. 758) - the mushrooms can be omitted - and serve with half a pint of hot sauce perigueux (No. 191), separately. ...
-834. Quails Roasted, Plain
Pick six fine, tender, fat quails, singe, draw, and wipe them well; truss them, laying a thin layer of lard on the breasts. Put them in a roasting-pan, spreading a very little butter on top of each qu...
-835. Quails Broiled With Bacon
Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half ...
-836. Braised Quails, Celery Sauce
Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion,...
-837. Quails A La Financiere
Braise six quails the same as for the above (No. 836), and serve them with a pint of hot financiere garnishing (No. 246) in place of the celery sauce. ...
-838. Doe-Birds, Roasted, Plain
Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a ho...
-839. Broiled Doe-Birds
Singe, draw, and wipe well six fine doe-birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and onetablesp...
-840. Boasted Doe-Birds A I' Americaine
Proceed exactly as for No. 838, replacing the canapes of bread with six canapes of fried hominy (No. 1035), oR corn fritters, arranging six slices of broiled bacon over each bird, and serve the same. ...
-841. Boasted Doe-Birds A L' Africaine
Exactly as for No. 838, only serving with six stuffed egg-plants (No. 909) instead of the canapes. ...
-842. Salmi Of Doe-Birds A La Gastronome
Make a salmi as for salmi of snipe (No. 870), and serve with six small potato croquettes (No. 997). ...
-843. Boast Partridge, Bread Sauce
Singe, draw, and wipe two fine, young partridges; truss them neatly, and cover the breasts with a layer of thin lard, tying it twice around. Lay them on a roasting-pan, spreading a little butter over ...
-844. Partridge Broiled A L'Americaine
Singe, draw, and wipe neatly three tender partridges;'cut them in halves, lay them on a dish, and season with a good pinch of salt, half a pinch of pepper, and a table-spoonful of oil. Roll them in we...
-845. Partridge And Cabbage
Select a fine, tender cabbage, clean it thoroughly, cut it into four parts; wash well in cold water, remove the root, and put into salted boiling water for five minutes. Remove, and drain well, then r...
-846. Partridge A La Financiere
Singe, draw, wipe, and truss two partridges with their wings inside. Lay a piece of pork-rind in a saucepan, adding one carrot and one onion, both cut in slices, two bay-leaves, one sprig of thyme, an...
-847. Partridge Braised With Celery Sauce
Proceed exactly the same as for the above (No. 846), replacing the financiere by a pint of hot celery sauce (No. 200). ...
-848. Partridge Saute A La Chasseur
Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of peppe...
-849. Chartreuse Of Partridge
Prepare the partridges as for No. 845. Take a Charlotte-mold, which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable...
-850. Supreme Of Partridge, Sauce Perigueux
Singe, draw, wipe neatly, and remove the skin from the breasts of three partridges. Make an incision on top of each breast-bone, from end to end, then with a keen knife carefully cut off the entire br...
-852. Grouse, Roasted Plain
Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water, spread a little butter over each, and season with a pinch of salt. Put them into a brisk ove...
-853. Grouse, Roasted A La Sam Ward
Take two fine fat grouse ; pick, singe, draw, and dry them well ; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wi...
-854. Grouse, Broiled With Bacon
Singe, draw,and wipe nicely two fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablesp...
-855. Salmi Of Grouse A La Parisienne
Singe, draw, wipe, and truss two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook ...
-856. Salmi Of Grouse A La Walter Scott
Proceed exactly the same as for the above (No. 855), omitting the mushrooms and truffles, and serving with half a pint of.bread sauce (No. 162) separately. 857. Salmi Of Grouse A La Florentine T...
-858. Supreme Of Grouse A La Richelieu
Proceed the same as for the supreme of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Perigueux (No. 191), mingled with a gill of tomato sauce (No. 205...
-859. Teal Duck, Roasted Plain
Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt; put them in a brisk oven to roast for fourteen minutes, then untruss. Arrange on a ...
-860. Teal Duck, Broiled
Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt,...
-861. Salmi Of Teal Duck A La Regence
Prepare the salmi of teal duck as for the salmi of duck a l'Americaine (No. 826), adding half a pint of hot Regence garnishing (No. 235) four minutes before serving. ...
-862. Ptarmigan, Roasted Plain
Proceed exactly the same as for roasted teal ducks, No. 859. ...
-863. Ptarmigan, Broiled Plain
Prepared the same as for teal ducks broiled, No. 860. ...
-864. Salmi Of Ptarmigan A La Chasseur
To be prepared exactly as salmi of duck a l'Americaine (No. 826), adding twelve mushrooms, cut in two, four minutes before serving, and decorating with six heart-shaped croutons (No. 133). ...
-865. Plovers, Roasted Plain
Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie secu...
-866. Plovers Broiled
Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of...
-867. Salmi Of Plover A La Maison D'Or
Proceed exactly the same as for salmi of woodcock (No. 873), adding, on the serving-dish, six heart-shaped bread croutons (No. 133), covered with pate-de-foie-gras. ...
-868. English Snipe, Roasted
Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with th...
-869. English Snipe, Broiled
Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch...
-870. Salmi Of Snipe A La Moderne
Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little ...
-871. Woodcock, Roasted Plain
Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer...
-872. Woodcock, Broiled With Bacon
Pick, singe, draw, pickout the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and split them through the back without separating the parts. Put them on a dish to se...
-873. Salmi Of Woodcock A La Chasseur
Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and put them in a roasting-pan with half a pinch of salt. Cook for four minutes in th...
-874. Canvas-Back Ducks, Roasted
Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in ...
-875. Canvas-Back Ducks, Broiled
Take two fine, fat canvas-back ducks ; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half...
-876. Red-Head Ducks, Roasted - Broiled
Red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted (No. 874). Red-head ducks broiled are prepared exactly the same as for canvas-back ducks broiled (No. 875). ...
-877. Reed-Birds, Roasted
Procure twelve freshly killed, fine, fat reed-birds ; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizz...
-878. Saddle Of Venison, Jelly Sauce
Procure a saddle of a small venison, weighing about five pounds ; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible ; tie it three times aroun...
-879. Venison Steak, Broiled
Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of sa...
-880. Venison Steak, Londonderry Sauce
To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan wi...
-881. Venison Steak, Colbert Sauce
Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190). 882. Venison Steak, Puree Of Chestnuts The same as for No. 879, serving with half a pint of puree of che...
-885. Venison Chops, Chestnut Puree
Have six fine venison chops ; pare, flatten a little, and place them on a plate with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil ...
-886. Civet Of Venison, Poivrade Sauce
Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a...
-887. Civet Of Venison A La Francaise
Prepare the venison exactly the same as for No. 886, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let ...
-889. Venison Pie A L'Americaine
Have three pounds of venison cut into small, square pieces (the parings are preferable) ; place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoon...
-890. Antelope Steak, Russian Sauce
Prepared exactly the same as Venison steak (No. 879), and served with half a pint of hot Russian sauce (No. 211) on the dish, and the steak over it. ...
-891. Antelope Chops, Port Wine Sauce
Broil six fine antelope chops exactly the same as in No. 885. Heat a glassful of port wine in a saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill of currant jelly (No. 1326), thor...
-892. Hare, Roasted, Stuffed
Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs ; place them on a deep earthen dish, pour in...
-893. Civet Of Hare A La Francaise
Remove the entire skin from a good-sized, tender hare, neatly draw it, preserving the blood, if there is any, and also the liver, the gall being carefully removed. Place the blood and liver on the sam...
-894. Gribelotte Of Hare
Proceed exactly the same as for the above (No. 893), replacing the glassful of red wine by a full pint of white broth (No. 99), and adding twelve whole mushrooms four minutes before serving. ...
-895. Fillets Of Hare, Sauce Poivrade
Have two fine English or American hares ; clean them neatly as for No. 893, cut them off from the end of the rack, remove the skin from the fillets, and lard the surface with a small needle. Put them ...
-Vegetables. 896. Artichokes A La Barigoul - Lean
Take three large, fine, sound French artichokes, parboil them for three minutes, drain, and pare the tips as well as the bottoms. Remove the chokes with a vegetable-scoop. Place them in a saucepan, wi...
-897. Artichokes Sautes
Cut six fine, solid, green artichokes into quarters, and remove the choke entirely. Trim the leaves neatly, and parboil them for five minutes in salted and acidulated water. Remove, and drain them tho...
-898. Artichokes A La Duxelle
Chop up finely, and brown for ten minutes in an ounce of butter, six mushrooms, two fine, sound shallots, a quarter of a bunch of parsley, and a clove of garlic. Pare six small or three large artichok...
-899. Fried Artichokes
Take three fine, large French artichokes; remove the first three or four rows of leaves; cut each artichoke into six pieces; remove the choke with a spoon; pare the tips of the remaining leaves...
-000. Artichokes, With Sauce
Trim neatly six small raw artichokes; pare the under parts, lay them in a saucepan, and cover them partially with boiling water, adding a handful of salt and one tablespoonful of vinegar. Let them coo...
-901. Stuffed Artichokes A La Barigoul
Pare three fine, large, French artichokes; cut the under leaves straight, then parboil them sufficiently to remove the choke. After laying them in cold water for five minutes, and draining them thorou...
-902. Artichokes A La Vinaigrette
Prepare and cook three large or six small, fine artichokes the same as for No. 900. The large ones are to be eaten boiled, cooled, and served with the following sauce in a sauce-bowl : pound the yolk ...
-903. Artichokes A La Florentine
Fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms, if at hand, a small, cooked cauliflower, weighing half a pound when pared, and stewed in half...
-904. Asparagus, Sauce Hollandaise
Scrape nicely and wash carefully two bunches of fine asparagus ; tie them into six equal bunches, arranging the heads all one way, and chop off the ends evenly. Boil them until they are done in salted...
-905. Asparagus A La Vinaigrette
Prepare two bunches of sound asparagus as in No. 904, and serve with half a pint of sauce vinaigrette (No. 902), after the asparagus has been thoroughly cooled. Asparagus can be served in this way eit...
-906. Asparagus A La Tessinoise
Boil for only twelve minutes two bunches of fine fresh asparagus as for No. 904, place them on a dish in layers, with grated Swiss or Parmesan cheese between. Lightly brown a third of a medium-sized, ...
-907. Fried Egg-Plant
Peel one medium-sized egg-plant, cut it into six round slices, about half an inch in thickness, and season with half a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in beaten egg and...
-908. Broiled Egg-Plant
Peel neatly a sound, medium-sized egg-plant, and cut it into six even slices half an inch thick, in such a way that one egg-plant will be sufficient. Place the slices in a dish ; season them with a pi...
-909. Stuffed Egg-Plant
Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat ; dig out the fleshy part o...
-910. Beet-Roots, Boiled Plain
Wash a quart of sound, young beet- VEGETABLES. 2 9 1 roots thoroughly in cold water. Place them in a saucepan, covering them with cold water ; season with a handful of salt and two tablespoonfuls o...
-911. Beet-Roots Sautees An Beurre
With the same quantity of beetroots proceed as in No. 910 ; when cooked and peeled, cut them up in clove-shaped pieces ; then put them in a sautoire with one ounce of butter, seasoning with a pinch of...
-912. Beet-Roots Sautees A La Creme
Proceed the same as in No. 911, adding half a pint of hot bechamel (No. 154) three minutes before serving. ...
-913. Mushrooms Sautees A La Bordelaise
Select a pound of the largest, driest, thickest, and firmest mushrooms procurable ; pare neatly, wash them well, drain, and cut lozenge-shaped. Place them in an earthen dish, sprinkle them with a tabl...
-914. Mushrooms Sautes On Toast
Choose a pound of fine, sound, large, fresh mushrooms, neatly pare off the ends, clean, and wash them well. Drain, and place them in a sautoire with an ounce of good butter. Season with a pinch of sal...
-915. Mushrooms Sautes A La Creme
Prepare a pound of fine, fresh mushrooms exactly the same as above (No. 914), and if very large cut them in two. Place them in a sautoire with an ounce of good butter. Season with a pinch of salt and ...
-916. Mushrooms Broiled On Toast
Pare neatly, wash well, and dry thoroughly one pound of fine, large mushrooms. Lay them on a dish, season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in w...
-917. Blanched Cabbage
Pare off the outer leaves from a medium-sized cabbage; cut it into four square pieces, wash thoroughly, dry, and put it in a saucepan covering it with salted hot water. Cook for ten minutes, drain, an...
-918. Cabbage With Cream
Drain, and let cool a well-blanched cabbage (No. 917); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a...
-919. Stuffed Cabbage
Cut out the root and heart from a medium-sized cabbage-head, and pick off several of the outer leaves; parboil the rest as for No. 917. After removing it from the fire, open the leaves carefully, so a...
-920. Cabbage For Garnishing
Prepare a cabbage exactly the same as for No. 919; divide it into six parts, stuff each one with sausage force-meat (No. 220), wrap them up, and tie, rolling them well. Put them in a sautoire garnishe...
-921. Pork And Cabbage
Pare neatly, and divide a medium-sized cabbage into four pieces ; wash them well, parboil for ten minutes, and then put them into any kind of vessel with a pound of salt pork, well washed, three cerve...
-922. Brussels Sprouts, Sautes An Beurre
Pare neatly, and pick off the outer dead leaves of one pound of imported Brussels sprouts, or one and a half pounds of domestic sprouts ; wash them thoroughly, drain, and cook them in boiling salted w...
-923. Brussels Sprouts, Sautes A La Creme
Pare, pick, and blanch one pound of sprouts as in No. 922. When well drained, put them in a sautoire with two tablespoonfuls of veloute (No. 152); season with half a pinch of salt, and the third of a ...
-924. Sourkrout
After washing three pints of imported sourkrout in several waters, drain it well, and put it in a saucepan with a large piece of well-washed salt pork, three cervelas, two carrots, two whole onions, h...
-925. Cauliflower, Boiled With Butter
Take one large or two small cauliflowers ; pare, pick, and examine them well to see' if anything adheres which should be removed; wash them thoroughly in fresh water, and then put in a saucepan, cover...
-926. Cauliflower Ail Gratin
Pare, pick, cook, and drain one large or two medium-sized cauliflowers as for No. 925. Cut off the roots; then place them on a buttered baking-dish, covering them with a pint of good bechamel (No. 154...
-927. Carrots Sautees A La Creme
Pare off the ends of six good-sized carrots, scrape them neatly, wash thoroughly, and cut them in rounds half an inch thick. Cook them in white broth (No. 99), (salted water will answer as well); cove...
-928. Celery, With Gravy A La Bonne Femme
Procure two bunches of fine Kalamazoo celery. If there should be four heads in each bunch, reserve two for table celery, as hors-d'oeuvres. Pare the outer branches, and clean thoroughly, cutting off t...
-929. Celery With Cream
Pare nicely four heads of fine celery, and cut it into pieces two inches in length; wash thoroughly; remove from the water with the hands, and lay it on a napkin. By so doing no sand will adhere to th...
-930. Celery A La Moelle De Boeuf
Take six heads of fine celery, cut off the green leaves, pare neatly, wash thoroughly, drain, and tie each head near the end where the green part has been cut away. Blanch them in salted boiling water...
-931. Cardons A La Moelle
Prepared exactly the same as in No. 930. ...
-932. Chicory, With Cream Or White Sauce
Clean and pick three large heads of chicory; throw away all the outer green leaves; wash them in two waters, drain, and blanch them in boiling, salted water. Remove them after ten minutes, and cool th...
-933. Chicory, With Gravy
Take six large, fine, fresh heads of chicory, pare any outer leaves that may be damaged, leaving the root intact; wash well in two waters, remove, and put them to blanch for ten minutes in salted boil...
-934. Chicory For Garnishing
Prepare exactly as for No. 933, using it when needed. ...
-935. Cucumbers A La Poulette
Peel three fine, large cucumbers, blanch them in salted boiling water for five minutes, drain, and cut them into pieces one inch thick. Place them in a sautoire with one ounce of butter, strew over th...
-936. Cucumbers A La Bechamel
Peel, pare nicely, and blanch six small, fine cucumbers in salted boiling water for five minutes. Remove, drain, and place them in a sautoire with half a pint of good bechamel sauce (No. 154), half an...
-937. Stuffed Cucumbers
Peel six small cucumbers, pare them carefully and shapely ; cut off the lower ends, and with a vegetable-spoon empty them, after extracting all the seeds. Place them in slightly acidulated water ; rin...
-938. Stewed Cucumbers For Garnishing
Peel ana slice three large, fine cucumbers ; marinate them with a pinch of salt, half a pinch of pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in for one hour ; strain, and put ...
-939. Spinach Blanched Au Naturel
Take a peck of fresh, sound spinach, cut off the stalks, pare neatly, wash it twice in plenty of water, lifting it out with the hands. Place it in boiling salted water, and boil it for fifteen minutes...
-940. Spinach A L'Anglaise
Proceed exactly the same as for No. 939, but the spinach must not be hashed ; when well drained put it into a saucepan with one ounce of butter ; mix well for five minutes, and it will be ready for an...
-941. Spinach A La Tieille Mode
After the spinach is blanched and well chopped, as for No. 939, put it in a saucepan with an ounce of butter and the third of a pinch of grated nutmeg. Stir with a wooden spoon, and cook for five minu...
-942. Spinach A La Maitre D'Hotel
After blanching the spinach as for No. 939, and chopping it very fine, put it dry into a saucepan. Place it to simmer on a moderate fire, seasoning with a pinch of salt; half a pinch of pepper, and th...
-943. Spinach, With Gravy
When the spinach is blanched and well drained (No. 939), put it in a saucepan with half a cupful of veal-stock (either the reduced gravy of a fricandeau, or a glaze), cook for ten minutes, and when re...
-944. Spinach, With Sugar
Season the blanched spinach (No. 93c) with a very little salt, three lumps of sugar, a little crushed lemon-peel, and two pulverized macaroons. Cook slowly all together for ten minutes, and serve surr...
-945. String Beans, Blanched
Take two quarts of fresh, tender string beans ; break off the tops and bottoms carefully ; string both sides, and pare both edges neatly ; wash them well in cold water, lift them, and drain. Place the...
-946. String Beans, With Cream
Place the blanched beans (No. 945) in a saucepan with an ounce of butter, and cook on the stove for five minutes, tossing them well. Season with half a pinch of salt, the same of pepper, and add half ...
-947. String Beans Au Blanc
String the fresh string beans (No. 945); if too large, cut them lengthwise, and cook them in water with salt and butter; drain, and place them in a saucepan with one ounce of butter; add a teaspoonful...
-948. String Beans A L'Anglaise
Blanch and cook the beans as for No. 945, keep them warm, and of a light green color; place them in a hot dish, pour over them a gill of good melted butter, sprinkle a little chopped parsley on top, a...
-949. String' Beans A La Bretonne
Cut a medium-sized onion in dice-shaped pieces, and place them in a saucepan with an ounce and a half of butter; let it get a good golden color on the stove for five minutes; then add a tablespoonful ...
-950. Beans Panachees
Place half a pint of cooked string beans (No. 945) and the same quantity of flageolets or Lima beans in asautoire with an ounce and a half of good butter; season with half a pinch each of salt and pep...
-951. Bed Beans A, La Bourguignonne
Take a quart of sound red beans; pick out all the small stones that are likely to be mixed with them; wash them thoroughly, lay them in plenty of cold water, and let them soak for six hours. Drain, an...
-952. Fresh Lima Beans
Take a quart of fresh, shelled Lima beans, or three quarts of unshelled; parboil them in salted water for about twenty minutes, then take them from the fire, drain, and let cool in fresh water. Drain ...
-953. Stuffed Lettuce
Pick, clean, pare nicely, and wash thoroughly six lettuce-heads; parboil them for five minutes, drain them well, and fill the insides with godiveau (No. 221) or sausage forcemeat (No. 220). Tie each h...
-954. Macaroni A La Creme
Boil for three-quarters of an hour three-quarters of a pound of Italian macaroni in plenty of salted water, adding a small piece of butter (half an ounce), and an onion stuck with two cloves. Drain we...
-955. Macaroni Au Oratin
After the macaroni is prepared as for No. 954, place it in a baking-dish, sprinkle over it a little bread-crumbs and grated cheese ; pour over it a little clarified butter, and place it in the baking ...
-956. Macaroni A L'Ltalienne
Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound o...
-957. Macaroni A La Napolitaine
Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quarter of a pound o...
-958. Macaroni A La Milanaise
Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. ...
-959. Spaghetti A La Napolitaine
Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No....
-960. Spaghetti A L'Ltalienne
Place the spaghetti in a saucepan as for No. 959 ; add a pint of tomato sauce (No. 205), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pepper and a third of a pinch ...
-961. Spaghetti Au Gratia
Prepare three-quarters of a pound of boiled spaghetti as in No. 959, place it in a saucepan, moistening with half a pint of Allemande sauce (No. 210), and half a pint of bechamel sauce (No. 154). Seas...
-962. Boiled Green Corn
Pare off the outer leaves and silk of six young and tender ears of corn, and place them in a saucepan, covering them with water. Add half a cupful of milk, half an ounce of butter, and a handful of sa...
-963. Corn Saute A La Creme
Take six ears of cooked green corn, prepared as for No. 962, drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place it in a sautoi...
-964. Corn Saute Au Beurre
Proceed as for No. 963, adding one ounce of butter, but suppressing the other ingredients. Season the same, but cook only for eight minutes, tossing it well. Place in a hot dish, and serve. ...
-965. Corn Fritters
Prepare four young, tender, good-sized, fresh ears of green corn exactly as for No. 963; after draining it carefully, place it in a china bowl; season with a pinch of salt and half a pinch of pepper, ...
-967. Glazed Turnips, With Gravy
Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire Capable of holding them, one beside the oth...
-968. Onions, With Cream
Peel twelve medium-sized, sound onions ; pare the roots without cutting them, and place them in a saucepan ; cover with salted water, add a bouquet (No. 254), and cook for forty-five minutes. Lift the...
-969. Fried Onions
Peel, pare, and slice round-shaped, four medium-sized onions. Lay them first in milk, then in flour, and fry them in very hot fat for eight minutes. Lift them up and lay them on a cloth to dry. Serve ...
-970. Stuffed Onions
Peel six medium-sized Spanish onions ; empty out the centres with a vegetable-scoop ; parboil them for three minutes., and turn them upside down on a cloth to drain. Fill the insides with sausage forc...
-971. Minceil Onions
Peel and pare three medium-sized onions ; cut them in two, and mince them into fine slices. Place them in a sautoire, with half an ounce of butter, and let them get a good golden color on the stove fo...
-972. 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...
-973. Sorrel An Maigre
Pick off the stems from half a peck of sorrel ; wash it in several waters, drain, and chop up with a head of well-cleansed lettuce. Add half a bunch of chervil, and chop all together very fine. Place ...
-974. Sorrel Au Gras
Dissolve the same quantity of sorrel as in No. 973, adding enough butter to form it into a perfect pulp (one ounce and a half will answer); stir it until it begins to bubble ; then moisten it with ...
-975. Stuffed Peppers
Fry for one minute only, six medium-sized green peppers in very hot fat ; drain and skin them properly, and cut a round piece off the bottom to use for a cover. Remove the insides, and fill them with ...
-976. Green Peas A L'Ancienne Mode
Take three quarts of unshelled, young, tender green peas ; shell them carefully, and keep them wrapped up in a wet napkin until needed. Clean, drain, and tie up a lettuce-head; put it in a saucepan wi...
-977. Green Peas A La Francaise
Shell carefully three quarts of fine, young, tender, fresh green peas, and place them in a saucepan with one ounce of butter and half a cupful of water. Knead together with a wooden spoon ; strain off...
-978. Green Peas A L'Anglaise
Procure the same quantity of green peas as for No. 977; put them in a saucepan, and cover them with boiling water. Add a handful of salt, and boil quickly, without covering, for fifteen minutes. Skim ...
-979. Green Peas A La Bourgeoise
Shell three quarts of tender green peas; put them in a saucepan, and toss the peas quickly in a gill of light roux (No. 135); moisten with a pint of boiling water, adding half a pinch each of salt and...
-980. Green Peas, With Cream
Put one ounce of butter in a saucepan with one tablespoonful of flour kneaded well together. Dissolve it; then add the shelled peas as for No. 977, a bouquet (No. 254), a quarter of a bunch of chives,...
-981. Green Peas, With Bacon
Brown in a saucepan half an ounce of batter with two ounces of small, dice-shaped pieces of bacon, and when of a good golden color, take them out, and put a spoonful of flour into the fat to make a ro...
-982. Potatoes, Boiled Plain
Take twelve medium-sized, fine, sound potatoes; wash them thoroughly, peel off a piece of the skin, about half an inch wide, around each potato, to ensure mealiness, and lay them in a saucepan, coveri...
-983. Broiled Potatoes
Peel six medium-sized, sound, cooked potatoes; cut them in halves; lay them on a dish, and season them with a pinch of salt. Pour two tablespoonfuls of melted butter over them, and roll them well in i...
-984. Potatoes A La Genevroise
Peel, wash, and drain four medium-sized, sound potatoes; cut them into julienne-shaped pieces, and wash and drain them again. Season with a pinch of salt and half a pinch ofpepper. Butter lightly six ...
-985. Potatoes, Maitre D'Hotel
Take eight medium-sized potatoes, boiled as for No. 982; peel them, cut them into slices, and place them in a saucepan, with an ounce of butter and a pinch of chopped parsley, and season with half a p...
-986. 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...
-987. Potatoes A L'Anglaise A Cru
Wash well six medium-sized, sound potatoes; cut them into quarters, pare them neatly, clove-garlic-shaped; wash again, drain, and place them in a saucepan. Cover with water, throw in a heavy pinch of ...
-988. 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...
-989. Potatoes with Bacon
Cut one ounce of bacon or pork into small pieces; put them in a saucepan, with half an ounce of butter; cook for five minutes; add a spoonful of flour; stir, and brown well for four minutes. Moisten w...
-990. Potatoes A L'Italienne
Boil eight medium-sized potatoes in boiling water, as for No. 982 ; peel, put them in a saucepan, and mash them. Add a piece of butter of one ounce, and a piece of fresh bread the size of a French rol...
-991. Potatoes A La Lyonnaise
Cut eight potatoes, boiled, as for No. 982, into round slices ; lay them in a frying-pan with an ounce and a half of butter, and the round slices of a previously fried onion, and season with half a pi...
-992. Stuffed Potatoes
Wash and peel about six large potatoes ; cut them, lengthwise, in two, and scoop out the centres carefully with a knife or spoon. Fill the cavities with a sausage forcemeat (No. 220), letting it bulge...
-993. Fried Potatoes
Peel and wash six large potatoes, cut them up into fine slices, a quarter of an inch in thickness ; plunge them into very hot, clarified beef suet or fat, and cook slowly. When they are soft, lift the...
-994. Potatoes Sautees Au Beurre
Peel and clean eighteen small, round, raw potatoes, new ones if possible ; place two ounces of butter in a saucepan ; place it on a hot fire, adding the potatoes ; cook them until they are a golden co...
-995. Potatoes Sautees
Take eight good-sized boiled and peeled potatoes (No. 982); cut them in slices a quarter of an inch in thickness; place them in a frying-pan with an ounce and a half of good butter. Season with a pinc...
-996. Potato Balls
Peel, clean neatly, and boil in salted water for thirty miuutes, eight good-sized, sound, round, yellow potatoes ; drain and return them to the same pan, and mash them well, adding two egg yolks, and ...
-997. 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 ...
-998. Mashed Potatoes
Peel, wash, drain, and cut into quarters eight good-sized potatoes ; put them in a sautoire, cover with water, add a good pinch of salt, and boil for thirty minutes. Drain, rub them through a puree st...
-999. Potatoes A L'Hollandaise
After boiling eight good-sized potatoes as for No. 982, peel, and cut them into quarters ; put them in a sau-toire with an ounce of butter and half a pinch of chopped parsley ; season with half a pinc...
-1000. Potatoes A La Gastronome
Peel, clean, and with a No. 3 tube cut twelve medium-sized potatoes into inch-and-a-half-long pieces. Place them in a saucepan ; cover with water, add a pinch of salt, and cook for twenty-five minutes...
-1001. Potatoes A La Bignon
Prepare twelve potatoes as for No. 9S2; empty them with a potato-scoop, leaving the bottoms uncut ; blanch them in boiling water for two minutes ; drain, and fill them with sausage force-meat (No. 220...
-1002. Hashed Potatoes, Sautees
Hash eight medium-sized, cold, boiled potatoes ; place an ounce and a half of good butter in a frying-pan, add the potatoes, season with half a pinch each of salt and pepper, and toss them well in the...
-1003. Hashed Potatoes, With Cream
Hash eight cold, boiled potatoes, and place them in a sautoire ; add half a cupful of cream and half an ounce of butter ; season with half a pinch each of salt and pepper, and the third of a pinch of ...
-1004. Hashed Potatoes, With Cream An Gratin
Prepare the potatoes as for No. 1003 ; place them in a dish (a silver dish preferred); sprinkle over them two tablespoonfuls of grated Parmesan cheese, and two table-spoonfuls of fresh bread-crumbs ; ...
-1005. Potatoes En Surprise
Prepare some potatoes as for croquettes (No. 997); form them into twelve balls the size of a good-sized egg ; scoop out the centres, and fill in with a salpicon (No. 256). Close the opening with a lit...
-1006. Potatoes A La Duchesse
Place some croquette preparation (No. 997) in a bag, and squeeze it upon a buttered baking-sheet, forming it into any shape required, and with a light hair brush cover the surface with a beaten egg. B...
-1007. Potatoes A La Rice
Peel, wash, and drain eight medium-sized potatoes. Cut them into half-an-inch-square pieces ; place them in a frying-pan with an ounce and a half of butter; season with a pinch of salt, toss well, and...
-1008. Potatoes A La Windsor
Peel, and clean nicely, twelve large potatoes; cut them into balls with a Parisian potato-scoop, then place them in a saucepan, covering them with water containing a pinch of salt. Cook for fifteen mi...
-1009. Potatoes, Chateau
Cut six medium-sized potatoes into quarters, and pare them like cloves of garlic; wash them well, and drain. Fry them slowly in moderately heated fat for ten minutes; lift, drain thoroughly, and put t...
-1010. Potatoes, Soufflees
Peel eight good, mealy potatoes, and cut them into even pieces a quarter of an inch in thickness, shaping them as oval as possible. Fry them in moderately heated fat for eight minutes; then lift them ...
-1011. Potatoes, Saratoga
Peel and clean six medium-sized potatoes; cut them with a sharp Saratoga potato-knife into thin slices; place them in cold water, wash thoroughly, drain, and plunge them into very hot fat for eight mi...
-1012. Potatoes A La Hanna
Peel, wash, and drain six medium-sized potatoes; cut them into as thin slices as possible; then wash them well again. Take a flat mold large enough to contain the potatoes, butter it well; put in a la...
-1013. Potatoes, Julienne
Peel and clean six medium-sized potatoes; cut them into square pieces two inches long by the third of an inch wide; wash well, and drain; place them in very hot fat for six minutes, then lift them out...
-1014. Potatoes En Paille (Straw)
Prepare the same as in No. 1013, cutting a little thinner. ...
-1015. Rice, Plain Boiled
Clean and wash neatly a quarter of a pound of Italian rice ; place it in a saucepan with a pint and a half of cold water and a pin h of salt ; put the lid on, and boil for twenty-two minutes. Pour thr...
-1016. Rice A La Ristori
Wash well and drain a quarter of a pound of good Italian rice; shred two ounces of bacon into small pieces, and place them in a saucepan with a medium-sized, chopped-up, raw cabbage, letting them stea...
-1017. Risotto A La Milanaise
Chop rather fine one good-sized, very sound, peeled onion. Melt two ounces of very good butter in a saucepan on a very brisk fire ; add the onions, brown them for six or seven minutes, or until they h...
-1018. Oyster-Plant Saute Au Beurre
Scrape nicely a large bunch of fine oyster-plant; plunge it into cold water containing two tablespoonfuls of vinegar, so as to prevent it from turning black. Take it from the water, drain, and cut it ...
-1019. Oyster-Plant A La Poulette
Scrape nicely a good-sized bunch of fine, fresh oyster-plant; plunge it at once into acidulated water, and when well washed, drain, and cut it into two-inch pieces. Place them in a saucepan, and boil ...
-1020. Oyster-Plant Saute A La Creme
To be cooked the same as for No. 1019; but after draining them, place them in a sautoire with a gill of bechamel sauce (No. 154) and a gill of sweet cream. Season with half a pinch of salt, a quarter ...
-1021. Fried Oyster-Plant
Cook a good bunch of oyster-plant as for No. 1019, and, when done, put it in a dish, and season with half a pinch each of salt and pepper, and a tablespoonful of vinegar. Dip it well in a good fritter...
-1022. Succotash
Place six medium-sized, freshly cooked, and scraped ears of green corn (a can of canned corn will answer the purpose) in a saucepan, with half a pint of boiled Lima beans, adding a good-sized piece of...
-1023. Stuffed Tomatoes
Wash and dry well six fine, sound red tomatoes. Cut the top of each up, without detaching, so that it will serve as a cover. Scoop out the inside of each with a vegetable-scoop; and place on a plate f...
-1024. Stuffed Tomatoes A La Reine
Prepare six tomatoes exactly the same as in No. 1023, substituting chicken forcemeat (No. 226) for the sausage meat, and pouring a gill of hot Madeira sauce (No. 185) on a hot dish, and dressing the t...
-1025. Broiled Tomatoes
Take six good-sized, firm, red, fresh tomatoes; pare the underparts in case anything adheres, wipe them nicely, and slit them in halves. Lay them on a dish; season with a good pinch of salt, half a pi...
-1026. Tomatoes A La Bock
Wipe neatly and peel eight fine, sound, fresh tomatoes; cut each one into six equal-sized pieces, and place them in a saucepan with two ounces of fresh butter, seasoning with a pinch of salt, half a p...
-1027. Stewed Tomatoes
Plunge six good-sized, fresh, sound tomatoes into boiling water for half a minute; drain, nicely peel them, cut each one into six pieces; put them into a saucepan with an ounce and a half of good butt...
-1028. Roasted Tomatoes
Plunge in boiling water for half a minute six good-sized red, sound tomatoes; drain, and peel them neatly, then cut away the tops without detaching them entirely, and remove the seeds with a teaspoon....
-1029. Tomatoes A La Marseillaise
Take six good-sized, firm, red tomatoes ; wipe, and cut them in halves through the sides. Place half a gill of sweet oil in a frying-pan ; let it heat well ; lay in it the tomatoes on the sides which ...
-1030. Okras, Plain Boiled
Take twenty-four medium-sized, sound okras, and wash them well in cold water. Drain thoroughly, and pare both ends. Have a saucepan containing salted boiling water, into which plunge the okras, and' ...
-1031. Okras, Sautses A La Creole
Prepare twenty-four okras as for No. 1030. Place in a sautoire one ounce of good butter, one medium-sized minced onion, and a medium-sized, minced green pepper. Place on the stove for six minutes, unt...
-1032. Macedoine Of Vegetables
Cut a small, raw carrot with a vegetable-scoop ; put it into salted boiling water, and cook for fifteen minutes; repeat with a small, raw turnip, cooking each separately ; drain, and place them in a s...
-1033. Jardiniere Of Vegetables
Prepare exactly as in No. 1032, substituting half a pint of hot Madeira sauce (No. 185) for the bechamel. ...
-1034. Boiled Hominy
Wash a quart of very white hominy in fresh water ; drain, put in a saucepan with a quart of cold water, and place it on the fire, adding a pinch of salt. Boil for thirty minutes, stirring it well, and...
-1035. Fried Hominy
After preparing the hominy as for No. 1034, put it to cool, and cut it into six slices. Dip each slice in beaten egg, roll them in fresh bread-crumbs, and fry in very hot fat until of a good golden co...
-Salads. 1036. Salad A L'Ltalienne
Pare well a good-sized carrot and a good-sized turnip ; cut them with a vegetable-scoop, and cook them in separate salted waters ; the carrot fifteen minutes, and the turnip ten. Drain, let cool, then...
-1037. Anchovy Salad
Have eighteen bottled anchovies (or the same quantity of Norwegian anchovies if possible), soak them in cold water for two hours, so they are thoroughly unsalted, then drain them in a cloth, and remov...
-1038. Barbe De Capucine
Take two bunches of clear, white, fresh barbe de capucine ; clean, and wipe them carefully and thoroughly, but do not wash the salad, as it loses its taste, and renders it too soft to use ; cut it int...
-1039. Beef Salad
Take one pound of lean, boiled, cold beef, the rump-part in preference ; suppress all the fat, then cut it into pieces an inch and a half in length, as thinly as possible. Place the pieces in a bowl, ...
-1040. Cauliflower Salad
Take a medium-sized head of cooked cauliflower ; pare off the root, and detach it into equal-sized flowerets ; place these in a salad-bowl, seasoning with a pinch of salt, half a pinch of pepper, and ...
-1041. Celery Salad
If. the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds ; wash thoroughly in cold water,...
-1042. Celery Salad, Mayonnaise Dressing
Prepare the celery exactly the same as for No. 1041 ; and when in the salad-bowl, season with half a pinch of salt, half a pinch of pepper, and three tablespoonfuls of mayonnaise dressing (No. 206). M...
-1043. Chapon, For Chicory And Escarole Salad
Cut a thin crust, off a French loaf of bread, two inches long by one inch square, sprinkle over it a very little salt, then take a good-sized clove of sound garlic ; rub it over both sides of the brea...
-1044. Chicken Salad
Take a young, tender chicken of two and a half pounds ; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer ; when cooked, let it...
-1045. Chicory Salad, Plain
Procure two medium-sized heads of white, fine, fresh chicory ; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a sal...
-1046. Chicory Salad Au Chapon
Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043). ...
-1047. Crab Salad
Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to preven...
-1048. Dandelion Salad, Plain
Procure a quart of very fresh, white dandelion; pare the roots and stale leaves, if any; then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad-bowl. Dilute a pinc...
-1049. Dandelion Salad, With Eggs
Proceed the same as for the above (No. 1048), only adding, when serving, two hard-boiled eggs cut in quarters. ...
-1050. Dandelion And Beet-Root Salad
Take half the quantity of dandelion salad as for the plain (No. 1048); put it in a salad-bowl, adding two medium-sized, cooked beet-roots (No. 919); cut into thin slices, and season it exactly the sam...
-1051. Dandelion A La Contoise
Pare and clean a quart of fine white dandelion; wash well in two different waters; then drain in a cloth, and place it in a salad-bowl. Season with a third of a pinch of salt and half a pinch of peppe...
-1052. Doucette Salad, Plain
Take a quart of very fresh doucette, pare off the outer stale leaves, if any; also the roots, and wash well in two waters; drain in a napkin, and then place it in a serving salad-bowl. Season with one...
-1053. Doucette Salad, With Beet-Roots
Use a pint of doucette only, and three medium-sized cooked beet-roots, cut in slices; place them all in a salad-bowl, and season the same as for the above (No. 1052). ...
-1054. Doucette Salad, With Hard-Boiled Eggs
Proceed the same as for doucette salad (No. 1052), only when ready to serve, decorate with two hard-boiled eggs cut into quarters. ...
-1055. Escarole Salad
Have two heads of fine, white escarole; pare off the green leaves and cores. If the escarole be tolerably clean, wipe it carefully without washing it, as it should not be washed unless plenty of earth...
-1056. Lamb-Tongue Salad
Have six cooked, pickled lamb's tongues; pare them neatly, and cut them into very thin slices; lay them in a dish, adding two cooked and sliced potatoes, a pinch of salt, half a pinch of pepper, two t...
-1057. Lettuce Salad, Plain
Take two fine, white heads of lettuce; pare off the outer green leaves and stems; cut the leaves in two, wash well in cold water, drain thoroughly in a wire basket, then place it in a salad-bowl, with...
-1058. Lettuce Salad With Hard-Boiled Eg-Gs
Dress a lettuce salad the same as for the above (No. 1057), and just before serving add two hard-boiled eggs cut in quarters. ...
-1059. Lettuce Salad With Ceam
Prepare a lettuce salad the same as for No. 1057, substituting three tablespoonfuls of sweet cream for the oil. ...
-1060. Lettuce And Tomato Salad
Take a white head of lettuce, pare off the outer green leaves and core, wash, drain in a wire basket, then cut the leaves in two, and put them in a bowl. Have two fine, firm, peeled red tomatoes, prep...
-1061. Lobster Salad
Take three pounds of boiled lobster; shell, and cut the meat into small pieces; lay them in a deep dish, seasoning with a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding ...
-1062. Lobster Salad a la Plummer
Take two fine, freshly boiled, medium-sized lobsters; cut them in two, and pick out all the meat from the shell, carefully abstracting the gall. Cut the meat into small, equal-sized, square pieces, an...
-1063. Salad Macedoine
Have a medium-sized carrot and turnip; peel, and wash them well, then cut them with a vegetable-scoop; put them into separate boiling salted waters, and cook the carrot fifteen minutes, and the turnip...
-1064. Romaine Salad
Take two good-sized hearts of fine romaine; remove the outer greens; wipe, washing it carefully. Drain, then place it in a salad-bowl, sprinkling over a teaspoonful of chopped chives, half a teaspoonf...
-1065. Russian Salad
Cut up separately, in small dice-shaped pieces, one ounce of cooked roast beef, same of cooked ham, same of cooked beef-tongue, same of cooked chicken, same of lean leg of cooked mutton, and two truff...
-1066. Salmon Salad
Procure a piece of good salmon, plunge it into cold, salted water; add half a cupful of vinegar, one sliced carrot, one sliced onion, a bouquet (No. 254), and let cook for thirty minutes; drain, put a...
-1067. Shrimp Salad
Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad (No. 1061). ...
-1068. String-Bean Salad
Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad (No. 1040). ...
-1069. Suedoise Salad
Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the...
-1070. Tomato Salad, French Dressing
Take six fine, firm, red tomatoes; wipe them neatly, and plunge them into boiling water for one minute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into...
-1071. Tomato Salad, Mayonnaise Dressing
Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonn...
-1072. Watercress Salad
Procure three bunches of sound, fresh watercress ; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, ...
-1073. Potato Salad
Peel ten medium-sized, sound, freshly cooked pctatoes ; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch a...
-1074. Herring Salad
Take three medium-sized smoked herrings, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads, and split them in two ; remove the bones, and cu...
-1075. Japanese Salad
Mince three medium-sized truffles very fine, also two large, cold, boiled potatoes ;.put the whole into a bowl, and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg...
-Pastry, Jellies, Ices, Preserves, Etc. 1076. 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...
-1077. Paste For Pies
Sift on a table one pound of flour ; make a hollow space in the centre, pour into it a pint of cold water, two ounces of butter, and half a saltspoonful of salt; then, with the hand, knead the ingredi...
-1078. Pate-A-Foucer, Foundation Paste
Sift one pound of flour on the table, make a hollow in the centre, and pour into it half a pound of well-washed butter, a saltspoonful of salt, and a gill of cold water. Knead well the salt, butter, a...
-1079. How To Make A Pastry-Bag, For General Use
Cut a piece of white duck-cloth as follows: twenty-four inches wide at the top, twenty inches deep, and three inches at the lower end. Fold, and sew up length-wise, so as to make a perfect cornet-bag....
-Pastry-Bag
This pastry-bag is essential and useful for kitchen and pastry use, being both facile and economical, but care must be taken to wash it thoroughly, and immediately after using it, and to let it dry pe...
-1080. How To Clean And Prepare Sultana Currants And Raisins For Pastry
To avoid the trouble of preparing them each time they are needed, it were better to clean many at a time, for they will keep in perfect condition for five or six months, if put away in a well-closed ...
-1081. How To Clean Malaga Raisins
Have as many Malaga raisins as deemed necessary, but it were better to purchase five pounds at a time. Lay the raisins on a table, have a bowl of cold water on the right hand, and the raisins in front...
-1082. Mince Pie
Put into a vessel two ounces of currants, prepared as for No. 1080, two ounces of Sultana, and three ounces of Malaga raisins, as for No. 1081, one ounce of finely chopped citron, two ounces of well-c...
-1083. Apple Pie
Peel, core, and slice four medium-sized, fine, sound apples; put them into a vessel, and add three ounces of powdered sugar and a saltspoonful of ground cinnamon. Have a plate covered as for the above...
-1084. Pear Pie
Peel and slice six medium-sized, fine, sound, pears; put them into a vessel with three ounces of powdered sugar; put this over a lined plate, and proceed exactly the same as for mince pie (No. 1082). ...
-1085. Rhubarb Pie
Pare off the leaves, and peel the stalks neatly from two bunches of fine rhubarb, cut them into small pieces about half an inch long, and put them in a vessel with three ounces of powdered sugar; mix ...
-1086. Lemon Pie
Take one and a half pounds of apple sauce (No. 1328), put it in a vessel, adding one ounce of powdered sugar, and one ounce of corn-starch; grate in the peel of a medium-sized lemon, squeezing in the ...
-1087. Pineapple Pie
Procure a medium-sized, fine, sound, pineapple; pare, peel, and slice it into fine slices, laying them in a vessel, and mixing in three ounces of powdered sugar. Have a pie-plate lined with paste, as ...
-1088. Pear Pie, Open
Peel and slice six medium-sized fine and sound pears; place them in a vessel with three ounces of powdered sugar, mix well, and proceed exactly the same as for pineapple pie (No. 1087). ...
-1089. Huckleberry Pie
Put in a vessel one pint and a half of well-picked and cleaned huckleberries, add two ounces of powdered sugar, mix well, and proceed the same as for pineapple pie (No. 1087). ...
-1090. Fresh Currant Pie
Put in a vessel a pint and a half of well-picked and cleaned currants, with four ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087). ...
-1091. Gooseberry Pie
To be prepared the same as the above (No. 1090), only using one pint and a half of gooseberries instead of the currants. ...
-1092. Peach Pie
Wipe neatly and slice eight fine, sound, medium-sized peaches; put them in a vessel with three ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087). ...
-1093. Green-Gage Pie
Select one dozen ripe, sound, green-gages; cut them in two, remove the stones, and put them in a vessel with three ounces of powdered sugar. Finish the same as for pineapple pie (No. 1087). ...
-1094. Plum Pie
To be prepared as for the above (No. 1093), substituting one dozen plums for the green-gages. ...
-1095. Strawberry Pie
Have a pie-plate lined as for 'pineapple pie (No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328), arrange the strip around, then place it in the oven for thirty minutes only; remove...
-1096. Raspberry Pie
Have the pie prepared exactly the same as for strawberry pie (No. 1095), and fill it with a pint and a half of well-picked and cleaned raspberries mixed with two ounces of powdered sugar, and spread e...
-1097. Blackberry Pie
Blackberry pie is to be prepared exactly the same as strawberry pie (No. 1095) only substituting a pint and a half of well-picked and cleaned blackberries for the strawberries. ...
-1098. Cherry Pie
Procure two pounds of fine, sound cherries; pick off the stalks, then stone them with the hands, and place them in a vessel with four ounces of powdered sugar, mixing well. Have ready a lined pie-plat...
-1099. Pumpkin Pie
Have a deep pie-plate, one and a half inches deep by nine and a half wide ; line it with four ounces of pie-paste (No. 1077). Cut a two-pound piece off a sound pumpkin, peel it well with a knife, remo...
-1100. Custard Pie
Put four ounces of powdered sugar into a vessel ; break in five whole eggs, and with a pastry whip beat together for three minutes. Add one quart of cold milk, and flavor with a teaspoonful of lemon e...
-1101. Cocoanut Pie
Prepare and proceed exactly the same as for custard pie (No. 1100), and when filled, before placing it in the oven, spread evenly over six ounces of dried cocoanut ; baking and serving it exactly the ...
-1102. Lemon Cream Pie, Meringue
Boil one pint of water in a saucepan ; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well...
-1103. Apple Pie, Meringue
Butter and line a pie-plate as for mince pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one ounce of powdered sugar, and one ounce of corn-starch. Mix well for one minute, then g...
-1104. Cranberry Pie
Put one quart of fresh cranberries in a saucepan with a gill of cold water and three ounces of powdered sugar ; place on a hot stove, stir lightly with the spatula, and let cook for fifteen minutes. R...
-1105. Pie A La Martha Washington
Peel four ounces of almonds ; put them in a mortar with two ounces of powdered sugar, then pound them thoroughly, adding gradually one raw egg. When well pounded, add two ounces more of powdered sugar...
-1106. Peach Tarts
Take half a pound of feuilletage (No. 1076), roll it out twelve inches long by eight wide, then with a paste-cutter (No. 7) cut out six pieces, and arrange them neatly on six scalloped tart-molds, eac...
-1107. Green-Gage Tarts
Procure twelve ripe green-gages, wipe well, cut them in quarters, remove the stones, and proceed to prepare them exactly the same as for the above peach tarts (No. 1106). ...
-1108. Apricot Tarts
Prepare and proceed exactly the same as for peach tarts (No 1106), using ten apricots instead of the peaches, and serving the same. ...
-1109. Pear Tarts
Are to be prepared precisely the same as peach tarts (No. 1106), only substituting six sound, sliced pears for the peaches. ...
-1110. Plum Tarts
Have twelve good, ripe plums; wipe and quarter them; remove the stones, and prepare them exactly the same as for peach tarts (No. 1106). ...
-1111. Cherry Tarts
Have a pound of picked and stoned cherries; divide them evenly into six tarts, prepared as for peach tarts (No. 1106), and finishing them the same. ...
-1112. Rhubarb Tarts
Take six medium-sized rhubarb stalks, pare off the green parts, and peel them well. Then cut them into small pieces half an inch long; put them into a saucepan, on a very slow fire; cover, and let coo...
-1113. Huckeberry Tarts
Put in a vessel one pint of well-picked and cleaned, sound huckleberries; mix in two ounces of powdered sugar, and with it fill evenly six tarts; cook and serve the same as for peach tarts (No. 1106)....
-1114. Gooseberry And Currant Tarts
Are to be prepared precisely the same as for the above (No. 1113); using either one pint of gooseberries or currants instead of the huckleberries. ...
-1115. 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 peal neatly the other half; then cut it into small and very thin slices;...
-1116. Cranberry Tarts
Have six tart-molds lined as for peach tarts (No. 1106); divide into them twelve ounces of cranberry sauce (No. 1329), then cook, and serve the same. ...
-1117. Strawberry Tarts
Line six tart-molds as for peach tarts (No. 1106), divide into them evenly eight ounces of apple marmalade (No. 1332); lay them on a baking-sheet, and put them in a moderate oven for twenty minutes; r...
-1118. Raspberry Tarts
Prepare and proceed precisely the same as for strawberry tarts (No. 1117), only substituting a pint of raspberries for the strawberries. ...
-1119. Blackberry Tarte
Are to be prepared exactly the same as Strawberry tarts (No. 1117), using one pint of the smallest sized blackberries instead of the strawberries, and serving the same. ...
-1120. Apple Tarts
Take four ounces of pie-paste (No. 1077), 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...
-1121. Frangipani Tarts
Peel three ounces of shelled almonds, as for No. 1207; put them in a mortar, and pound them thoroughly with three ounces of powdered sugar, adding one whole raw egg. When a fine paste, mix in two ounc...
-1122. 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 cen...
-1123. 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 br...
-1124. Baked Apples
Core with anapple-corer six fine, sound New-town 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...
-1125. 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, half an ounce of butter, half a sa...
-1126. Boiled Apricot Dumplings
Prepare and proceed exactly the same as for boiled peach dumplings (No. 1125), only substituting twelve ounces of stewed apricots (No. 1335) for the peaches, and serve with a rum sauce (No. 1162), ins...
-1127. Boiled Apple Dumplings
Prepare and proceed precisely as for boiled peach dumplings (No. 1125), only using twelve ounces of stewed apples (No. 1332) for the peaches, and pouring the sauce (No. 1128) over, instead of the wine...
-1128. Apricot Sauce
Put four ounces of apricot marmalade (No. 1335) into a saucepan with one ounce of fresh butter and a gill of water ; set it on the hot stove and stir briskly with the spatula until it comes to a boil,...
-1129. Diplomatic Pudding, Punch Sauce
Pare off, remove the skin and strings from four ounces of veal-suet and three ounces of beef-marrow, lay them in a saucepan with two ounces of finely chopped plums and three ounces of flour. Place the...
-1130. 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...
-1131. 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...
-1132. 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...
-1133. 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...
-1134. 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 medium-sized lemon, and with a pastry whip beat the whole sharply for two minu...
-1135. Cold Pudding A La Porfirio Diaz
Prepare six small puddings exactly the same as for No. 1134, only substituting sauce a la Diaz (No. 1136) for the maraschino sauce. ...
-1136. Sauce A La Diaz
Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine. Place the pan ...
-1137. 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...
-1138. 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...
-1139. French Pudding A La Delmonico
Line the insides of six oval, channeled, deep tart-molds, each holding one and a half gills, with four ounces of pie-paste (No. 1077). Prepare a cake exactly as for Maraschino pudding (No. 1134), and ...
-1140. 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 continually for fifteen minutes. Take from off the fire; let cool; then add four ...
-1146. 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 ...
-1147. Cocoanut Pudding
Butter and sugar well six small pudding-molds as for No. 1134 ; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mi...
-1148. 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 b...
-1149. 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 corn-starch in a cup with a gill of cold water, and when the water in the s...
-1150. Peach Pudding A La Richelieu
Prepare and proceed exactly the same as for the above, No. 1148, only instead of using pineapple, have eight peeled and finely sliced peaches, either fresh or preserved. Steam, arrange on the dish, an...
-1152. Apple Pudding A Phelvetienne
Prepare a pudding - paste exactly the same as for pinapple pudding (No. 1148) ; when ready, peel, core, and slice finely five medium-sized, sound apples ; put them into a vessel, mix with them one oun...
-1153. 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 ...
-1154. 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...
-1155. Nelson Pudding
Butter and sugar well six small pudding-molds, as for maraschino pudding (No. 1134). Prepare twelve lady-fingers (No. 1231), cut them in two, paring them neatly and carefully, so as to be able to line...
-1156. Daniel Webster Sauce
Put into a saucepan four ounces of apricot marmalade (No. 1335), with half a gill of cold water; place it on the fire, and stir until boiling; then take it off, and add immediately half a pint of Sain...
-1157. 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...
-1158. Orange Pudding
Proceed and prepare the same as for lemon pudding (No. 1157), only substituting an orange for the lemon, and serving with the following sauce: put in a saucepan two ounces of powdered sugar, half an o...
-1159. Pudding A La U. S. Grant
Cut into small pieces six biscuits a la cuillere (No. 1231); put them into a vessel with three ounces of candied cherries cut in two, three ounces of preserved quinces cut into very fine pieces, two o...
-1160. Sauce For U. S. Grant Pudding
Put five ounces of peach marmalade (No. 1331) into a saucepan with one ounce of quince jelly and one ounce of fresh butter ; place the pan on the stove, and stir with the spatula, letting it boil for ...
-1161. 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. 1125). Put into a vessel four ounces of stoned cherries, three ounces o...
-1162. 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 teaspoon-ful of caramel (No. 1252); when boiling add half an ounce of corn-starch, dilu...
-1163. 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, as for No. 1080, three ounces of dried currants, three ounces of dried...
-1164. Cabinet Pudding A La Sadi-Carnot
Butter and sugar a pudding-mold of the capacity of three pints. Have ready four ounces of Malaga raisins, prepared as for No. 1081, three ounces of Sultana, three ounces of currants, as for No. 1080, ...
-1165. Sauce A La Sadi-Carnot
Put in a saucepan two ounces of fresh butter, stir in one ounce of flour, and moisten slowly with a gill of cold water, turning continually; add two ounces of powdered sugar, place the pan on the stov...
-1166. 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...
-1167. Apple Charlotte
Select four large or six medium-sized New-town pippins. Peel, core, and cut them into quarters. Put them into a saucepan with two ounces of fresh butter and four ounces of powdered sugar, and place on...
-1168. Small Apple Charlottes
Prepare and cook the apples the same as for No. 1167, and when removed from the fire, put it aside to cool. Trim the crust off of a quarter of a loaf of stale American bread. Cut it into slices the th...
-1169. Apples With Rice
Core and peel neatly six sound, fine New-town 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...
-1170. Riz Au Lait D'Amandes
Into one pint of boiling water in a saucepan drop four ounces of well-cleaned rice, with half a saltspoonful of salt, the peel of a quarter of a medium-sized, sound lemon, and two leaves of the almond...
-1171. Riz Au Lait D'Amandes Al'Airolo
Proceed and prepare the rice exactly as for the above (No. 1170), but after removing it from the stove add immediately half a gill of pure Swiss kirschwasser, mixing it in well with a spatula for five...
-1172. Riz Aux Poinmes 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 half a saltspoonful of salt. Let cook for twenty minutes, adding one ounce of butter. Mix for one...
-1173. Riz Au Pommes A La Czar
Prepare rice and apples as above (No. 1172), but before putting into the oven, run a larding needle down through it in a dozen places at equal distances, and pour over half a gill of Russian kummel. P...
-1174. Turban Of Apples Au Riz
Prepare half a pound of boiled rice as for No. 1172. Butter a mold holding three pints. Garnish the bottom and sides with the rice, using a wooden spoon for the purpose. Peel, core, and cut into quart...
-1175. Iced Timbale Au Riz
Line a timbale-mold holding three pints with a quarter of a pound of pie-paste (No. 1077). Have ready three-quarters of a pound of boiled rice (No. 1172). Peel, core, and cut into quarters three fine,...
-1176. Croustade De Riz Meringuee
On a floured board roll half a pound of feuilletage paste (No. 1076) into an oval shape, and a quarter of an inch thick. Lay it upside down on an oval dish ten inches long by six wide, and with a knif...
-1177. 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...
-1178. 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...
-1179. Rice A L'Indienne
Prepare the rice as for the above (No. 1178), adding the third of a glassful of rum and a small infusion of diluted powdered saffron, to give it a good color. Serve glazed, as for the preceding (No. 1...
-1180. Rice a la Franchise
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...
-1181. 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 ...
-1182. Nouilles, Or Noodles
Sift onto a table one pound of flour; make a hollow space in the centre, and place therein six egg yolks, half a gill of lukewarm water, one ounce of fresh butter, and half a saltspoonful of salt. Kne...
-1183. Buckwheat Cakes
Dilute one drachm of compressed yeast with a gill of lukewarm water, and let it rest for ten minutes. Add it to a half pound of buckwheat flour in a basin, pouring in a pint of cold water, and season ...
-1184. 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...
-1185. 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 saltspoon-ful of salt. Mix a...
-1186. 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, ...
-1187. French Pancakes A La Gelee
Make the batter exactly the same as for No. 1186. When cooked, arrange the pancakes neatly upon a nap kin, and spread over each one about a teaspoonful of currant jelly. Poll them up nicely, and dress...
-1188. German Pancakes
Prepare a batter as for French pancakes (No. 1186) ; 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 coo...
-1189. German Pancakes With Apples
Prepare the batter exactly as for No. 1186. Butter the pan as for the above. When the batter has been poured in, spread over it evenly, one pint of preserved apples, cut into small pieces, and finish ...
-1190. 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 ...
-1191. 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 saltspoon-ful of grou...
-1192. 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 ...
-1193. 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;...
-1194. Wedding Cake
Place in a large bowl one pound of powdered Ugar 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 t...
-1195. 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...
-1196. 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...
-1197. Savarin Cakes
Dissolve two drachms of compressed yeast in a gill of lukewarm cream. Add four ounces of sifted flour, knead well for two minutes, and set in a warm place for five minutes. Sift into another vessel si...
-1198. Savarin Cake, Hot
Prepare a savarin cake exactly as for the above (No. 1197), and when unmolded, place it on a wire grate, but do not glaze it. Pour into a saucepan a pint of cold water with five ounces of granulated s...
-1199. Savarin Cake A L'Anglaise
Prepare a savarin cake as for No. 1197; when unmolded, place it on a wire grate ; do not glaze it. Cut it evenly through the centre, so as to make two equal discs. Garnish the top of the under one wit...
-1200. Creme A L'Anglaise
Put into a saucepan two ounces of butter and one ounce of flour. Place on a slow fire, and with a spatula stir slightly for two minutes, adding two ounces of sugar, half a gill of Madeira wine, and on...
-1201. Brioches
Take half a pound of sifted flour, put two ounces of it into a vessel. Make a hollow in the centre, and put into this two drachms of compressed yeast and half a gill of lukewarm milk. Dissolve well th...
-1202. Small Brioches
Prepare the dough as for the above (No. 1201), and when raised to twice the size, lay it upon a board which has been lightly dredged with flour. Cut out a piece of three ounces, and lay it aside until...
-1203. Brioche A La Conde
Have a brioche cooked as for No. 1201, and when done, cut it in two, crosswise. Then with a spoon spread over the top of the lower half four ounces of apricot marmalade (No. 1335), mixed with one ounc...
-1204. Brioches Fluttes
Prepare a brioche paste, as for No. 1203 ; lay it on a floured board, and cut it into twelve equal pieces. Roll out each one separately with the hands until it is ten inches, or three finger-lengths, ...
-1205. Allumettes
Take three quarters of a pound of feuilletage (No. 1076); spread it out twelve inches long to four inches wide. Cover with a thin layer of glace royale (No. 1206). Divide it into six even pieces ; put...
-1206. 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 m...
-1207. 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...
-1208. Almond Cake Glace
Put a quarter of a pound of powdered sugar and a quarter of a pound of butter into a bowl; beat well together with a wooden spatula for ten minutes. Break in two eggs; beat well, and break in two more...
-1209. Bitter Almond Macaroons
Take a quarter of a pound of sweet almonds, and two ounces of bitter almonds; peel and pound them as for No. 1307. Put them into a bowl with twelve ounces of powdered sugar and the whites of two eggs....
-1210. Sweet Macaroons
Proceed as for bitter macaroons (No. 1209), only omitting the two ounces of bitter almonds, and substituting for them two extra ounces of sweet almonds, or six ounces in all. ...
-1211. Apple Cake
Peel and core four fine, sound pippin apples. Put them into a saucepan with two ounces of boiled and peeled chestnuts, and a piece of cinnamon an inch long. Toss well on the fire for ten minutes, t...
-1212. St. Honors a la Rose Delmonico
Peel neatly two medium-sized, sound, red oranges. Separate the sections carefully to avoid tearing the skin, as, should they lose any of their juice, they would become useless. Lay a sheet of paper ov...
-1213. Gingerbread A La Franchise
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...
-1214. Strawberry Shortcake
Put into a vessel half a pound of powdered sugar with half a pound of well-washed butter, grate in the rind of half a sound lemon, and, with the hand, mix well for ten minutes. Break in five whole egg...
-1215. Blackberry Shortcake
Prepare and proceed exactly the same as for strawberry shortcake (No. 1214), only substituting three pints of well-picked, and thoroughly cleaned, fine, sound, ripe blackberries for the strawberries, ...
-1216. Baba
Have ready half a pound of the best flour, one drachm of compressed yeast, and half a gill of warm water. Put three ounces of the flour into a vessel, make a hollow in the centre, and in it lay the ye...
-1217. Baba Au Madere
Prepare a baba cake exactly the same as for the above (No. 1216); but do not glaze it. Slit the cake in two, and remove the top piece. Pour a pint of cold water in a very clean pan, add half a pound o...
-1218. Baba, Creme A La Vanille
Prepare a baba cake as for No. 1216. When removed from the mold and laid on a dish, cut it into six equal parts. Take six ounces of apricot marmalade (No. 1335), and proceed as follows : take one piec...
-1219. Creme A La Vanille Sauce
Boil one pint of cold milk in a saucepan; put three egg yolks into a small vessel with two ounces of powdered sugar, one ounce of flour, and a piece of vanilla-bean one inch long. Beat well together ...
-1220. 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 ...
-1221. Plain Galette
Knead well and finely together in a vessel one pound of good flour with six ounces of fresh butter, one gill of cold water, and a saltspoonful of salt. After ten minutes, when it becomes soft, roll it...
-1222. 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 sal...
-1223. Mille-Feuilles Cake
Take a pound of short paste or feuille-tage (No. 1076), and divide it into five equal parts. Roll out each piece twelve inches long by four wide, then lay them in a baking-pan, sprinkle a little powde...
-1224. 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, a quarter of a pound of finely pounded almonds (No. 1207),...
-1225. Cake De Pithiviers
Put in a vessel four ounces of pounded almonds (No. 1207), half a pound of powdered sugar, two ounces of chopped, candied lemon-peel, and a quarter of a pound of good, fresh butter. Mix in gradually f...
-1226. Madeleine
Rub the rind of two small lemons on a lump of sugar ; crush it very fine with a roller, mixing three ounces of powdered sugar with it. Put two ounces of this into a saucepan with two ounces of sifted ...
-1227. Madeleine Printaniere
Prepare the cake as for the above (No. 1226) until the mold is ready to be filled. Butter the interiors of twelve small madeleine-molds, fill them with the preparation, lay them on a pastry baking-pan...
-1228. Milan Cake
One pound of flour, half a pound of butter, half a pound of powdered sugar, and four whole eggs. Sift the flour on the table. Make a hollow in the centre, and fill it with the sugar and butter, and th...
-1229. Rum Cake
Half a pound of flour, two ounces of sugar, three whole eggs, one ounce of butter, and two drachms of compressed yeast. Sift the flour on a board. Take one third of it ; make a hollow in its centre, a...
-1230. Rice Cake A, La Mazzini
Put a pint of cold milk into a saucepan on a hot stove, and when it boils add half a pound of well-cleaned rice and let it cook slowly for twenty minutes, stirring frequently to the bottom with a spat...
-1231. Biscuits A La Cuillere, Or Lady-Flngers
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...
-1232. Biscuit A La Richelieu
Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight e...
-1233. Biscuit A La Livornaise
Prepare the paste exactly as for the above (No. 1232), and when ready have a square tin pan, lined all through with paper. Spread the paste over an inch thick with a knife, and put it in a moderate ov...
-1234. Petits Biscuits Ambrosiennes
Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the p...
-1235. Almond Biscuits
Take two ounces of sweet almonds and half an ounce of bitter, peel, and pound them as for No. 1207. Then put them in a vessel with eight ounces of powdered sugar. Add the yolks of five eggs, and beat ...
-1236. Chausson Cakes
Roll half a pound of feuilletage paste (No. 1076) into a piece eighteen inches long by three wide, and pare off the edges lightly. Cut out six square pieces, all the same size, and with a pastry-brush...
-1237. Petites Bouchers Des Dames
Put into a pastry-bag (No. 1079) half the quantity of biscuits-a-la-cuillere preparation (No. 1231). Butter and flour a baking-sheet, and form about fifty small, round biscuits the exact shape of maca...
-1238. Petites Bouchees A La Mrs. Astor
Butter and flour a baking-sheet. Put into a pastry-bag (No. 1079) half the quantity of the biscuits-a-la-cuillere preparation (No. 1231), and drop it on the baking-sheet into Lima-bean-shaped pieces, ...
-1239. Fancy Almond Cakes
Peel and pound half a pound of almonds as for No. 1207; then add two egg whites; when thoroughly pounded, put them into a vessel with ten ounces of powdered sugar, and the grated rind of a good lemon;...
-1240. Pate-A-Chou
Put into a saucepan two gills of cold milk and two ounces of butter. Place it on the range, stir slightly with the spatula, and when boiling, immediately add a quarter of a pound of well-sifted flour;...
-1241. Eclairs
Arrange in a pastry-bag (No. 1079), a tube (No. 3); put into it the above quantity of pate-a-chou (No. 1240), and press out upon a baking-sheet fifteen eclairs, each one three inches long. Bake them i...
-1242. Creme Patissiere
Put a pint of cold milk into a saucepan, and place it on the stove. Mix in another vessel two ounces of powdered sugar, with one ounce of flour, and half an ounce of corn-starch. Break in two whole eg...
-1243. How To Glaze Eclairs With Chocolate
Put in a saucepan one pound and three quarters of granulated sugar and a gill of cold water. Place on the stove, and with a spatula mix well until .the sugar is thoroughly melted, and when boiling rem...
-1244. Eclairs Au Cafe
Have a pate-a-chou ready, as for No. 1240; then proceed to make the eclairs. Bake, and fill them with a creme patis-siere (No. 1242) exactly as for the chocolate eclairs; glazing them the same as for ...
-1245. Eclairs A La Vanille
Prepare a pate-a-chou as for No. 1240. Make the eclairs, bake, and fill them with a creme patissiere, as No. 1242. Glaze them as for No. 1243, only substituting two teaspoonfuls of vanilla essence for...
-1246. Choux A La Creme
Prepare a pate-a-chou as for No. 1240, and put it into the bag. Press it down onto a baking-sheet into six round, equal cakes, about two inches high. Glaze the surface of each with beaten egg. Bake in...
-1247. Meringues
Put six egg whites into a copper basin, with a light half saltspoonful of salt, and with a wire whip begin beating slowly, but gradually increase until a stiff froth is obtained. Should it become grai...
-1248. Apples, Meringuees
Have six fine apples cooked as for No. 1169; dress them on a dessert-dish, filling the cavities with currant jelly (No. 1326); then decorate all round and the tops with meringue, prepared as for No. 1...
-1249. Small Fancy Meringues A La Ch. C. Delmonico
Put into a sugar-pan one pound of granulated sugar with half a pint of cold water, and place on the hot stove. Have two quarts of ice-water in a vessel, and when the sugar comes to a boil, dip the fin...
-1250. Meringue-Shells
Prepare a meringue as for No. 1247. Slide a tube (No. 4) down a pastry-bag (No. 1079); lay a piece of paper over a baking-sheet, and after putting the meringue into the bag, press it out onto the pape...
-1251. Swiss Meringues A L'Helvetienne
Have a meringue preparation as for No. 1247; slide down in a pastry-bag (No. 1079) a tube (No. 4). Butter and flour a baking-sheet; make on it one design eight inches in diameter ; another exactly the...
-1252. Creme Renversee
Put in a copper sugar-pan three ounces of granulated sugar 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...
-1253. Creme En Mousse Au Cafe
Take a pint of whipped cream as for No. 1254, add three tablespoonfuls of coffee essence (No. 1263), and beat well together for five minutes. Transfer it to a china bowl, and put it in a cold ice-box....
-1254. 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...
-1255. Creme En Mousse Au Rhum
With a pint of fresh, sweet cream proceed as for No. 1254, adding a gill of rum, and beating well together for five minutes. Transfer it into a china bowl, and place in the ice-box until ready to use....
-1256. Creme En Mousse An Kirsch
Proceed as for No. 1255, only substituting a gill of kirsch for the gill of rum ; serve in the same manner. ...
-1257. Creme En Mousse Au Maraschino
Prepared the same as creme en mousse au rhum (No. 1255), substituting a gill of maraschino for the rum. 1258. Creme En Mousse Au Cognac The same as for No. 1255, adding a gill of cognac instead ...
-1259. Creme En Mousse Au Curacoa
Substituting a gill of curacoa for a gill of rum, and proceeding precisely the same as for No. 1255. ...
-1260. Creme En Mousse
To be prepared exactly the same, only using a gill of any other liquor desired, and serving the same as No. 1255. ...
-1261. 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. 12...
-1262. Charlotte Russe Au Cafe
Line and prepare six small charlottemolds as for the above (No. 1261), adding to the whipped cream two table-spoonfuls of coffee essence (No. 1263). Beat thoroughly together for two minutes, then fill...
-1263. 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...
-1264. How To Cook Sugar
Put into a sugar - pan one pound of granulated sugar, with half a pint of cold water; place it on a brisk stove. Have a vessel containing two quarts of ice-water, and when the sugar comes to a boil di...
-1265. 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 ...
-1266. Nougat
Have ready four ounces of peeled and dried almond (No. 1207). Cut each into four slices, and lay them in a tin pan with a sheet of paper under them. Put the pan in a warm place, but not on the stove. ...
-1267. Small Pyramid Of Nougat
Oil slightly the interior of a small, round base. Take half the nougat, prepared as for No. 1266, lay it on a marble table (the nougat should always be hot), roll it out very thin with an oiled roller...
-1269. Glace Royale
Put the white of one egg into a small bowl. Beat it well with a small spatula, adding six ounces of extra fine sugar, and squeezing in three drops of lemon juice. Then continue beating for twenty minu...
-1270. Blanc-Manger A La Josephine Delmonico
Peel neatly six ounces of sweet almonds and two ounces of bitter almonds (No. 1207). Put in a vessel, cover with cold water, and let them soak for fully one hour. Drain thoroughly through a sieve, ...
-1271. 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 b...
-1272. Chocolate Ice-Cream
Prepare and cook exactly the same as for vanilla ice-cream (No. 1271); put in a saucepan two ounces of well-chopped cocoa and an ounce of powdered sugar, add to it half the cream preparation ; place t...
-1273. 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 ...
-1274. Strawberry Ice-Cream
Prepare and proceed exactly the same as for the coffee ice-cream (No. 1273), suppressing the coffee, and when the cream is cooked and cool, add half a pint of well picked and cleaned strawberries. Mix...
-1275. 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 ; rem...
-1276. 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 c...
-1277. Banana Ice-Cream
Prepare and proceed exactly the same as for the peach ice-cream (No. 1276), using four peeled, sound, and ripe bananas instead of the peaches, and finishing exactly the same as for the other. ...
-1278. 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...
-1279. 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 ...
-1280. 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-siz...
-1281. 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 ;...
-1282. Cherry Water-Ice
Procure one pound of sound, solid, sour cherries ; put them in a vessel, after picking off the stems nicely, with half a pound of powdered sugar, and squeeze in the juice of three fine lemons. Mix wel...
-1283. 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 thoroughl...
-1284. Peach Water-Ice
Procure eight medium-sized, fine, ripe peaches ; wipe them neatly, cut in two, remove the stones, then mash them in a vessel with half a pound of powdered sugar ; squeeze in the juice of three fine le...
-1285. Apricot Water-Ice
Have twelve good-sized, fine, sound apricots; wipe them neatly, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Have two ounc...
-1286. Biscuits Glaces
Put six egg yolks in a copper basin, with two ounces of powdered sugar, half a gill of maraschino, and a quarter of a gill of Swiss kirsch. Then with a pastry-whip beat well together for two minutes. ...
-1287. Biscuits Tortoni
Prepare and proceed exactly the same as for biscuits glaces (No. 1286), only placing the preparation into six round, fancy paper cases, instead of square ones. When filled, sift evenly over the surfac...
-1288. Iced Pudding A La Diplomats
Have a biscuit-glace preparation exactly the same as for No. 1286; cut ten biscuits a la cuillere (No. 1231) into dice-shaped pieces, and add them to the preparation. Then, with a wooden spoon, mix li...
-1289. Plum Pudding Glace A La Gladstone
Have ready three ounces of Malaga raisins, prepared as for No. 1081; place them in a stone jar with half a pint of good old sherry, adding three ounces of candied cherries cut into quarters, one ounce...
-1290. Macaroon Ice-Cream
Take six ounces of macaroons (No. 1210); 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 ...
-1291. Pudding Glace A La Frankie Cleveland
Prepare half the quantity of vanilla ice-cream as for No. 1271; when frozen, let it rest, and prepare also half the quantity of biscuit-glace preparation (No. 1286), and when ready cover the basin, an...
-1292. Napolitaine Ice-Cream
Prepare a pint of vanilla ice-cream as for No. 1271; a pint of pistache ice-cream (No. 1275), and a pint of raspberry water-ice (No. 1281). Take a long brick-form holding three pints, put at the botto...
-1293. Tutti-Frutti
Prepare a pint of vanilla ice-cream as for No. 1271, half a pint of strawberry ice-cream (No. 1274), and half a pint of lemon water-ice (No. 1279); let them remain in the freezers. Put four ounces of ...
-1294. 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....
-1295. Parfait Au Cafe A La Parisieime
Place sixeounces of powdered sugar in a saucepan with six egg yolks and a pint of sweet cream, and mix well together for two minutes ; set the saucepan on the hot stove, then stir gently and continual...
-1296. Rice And Cream A La Croce
Put one pint of cold milk into a saucepan, adding one pint of cold water and half a saltspoonful of salt, place the pan on the hot stove, and when boiling, throw in four ounces of well-cleaned, raw ri...
-1297. Oranges Glacees A La George Renauldt
Have six fine, solid oranges, and with a pastry-tube, one and a quarter of an inch in diameter, cut off the tops of the oranges, then with a small knife remove the covers gently, laying them aside unt...
-1298. Macedoine Glacee A La Cavour
Prepare a pint of lemon ice-cream as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied...
-1299. Charlottes Glacees
Take six small charlotte-molds, and line them nicely with twelve biscuits a la cuillere (No. 1231) cut crosswise into halves. Have ready one pint and a half of vanilla ice-cream (No. 1271), and fill t...
-1300. Charlottes Panachees
Have six charlotte-molds lined as for charlottes glacees (No. 1299); fill them with a pint of vanilla ice-cream (No. 1271), then turn them onto six cold dessert-plates. Take a pastrybag (No. 1079), sl...
-1301. Meringues Glacees
Prepare a pint and a half of vanilla ice-cream (No. 1271), and with a round ice-cream spoon divide it evenly onto six cold dessert-plates, and arrange over each two meringue-shells (No. 1250), so as t...
-1302. Meringues Panachees
Have six meringue-shells (No. 1250); divide evenly into them a pint of vanilla ice-cream (No. 1271). Slide into a pastry-bag (No. 1079) a fancy tube (No. 3), and pour into it a pint of whipped creme a...
-1303. 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 together...
-1304. Bomalne Punch
Make half the quantity of the preparation the same as lemon water-ice (No. 1279), and before freezing add a gill of Jamaica rum; then finish the same, only serving the romaine punch in six small punch...
-1305. Kirsch Punch
To be prepared precisely as for the above (No. 1304), only substituting a gill of kirsch for the rum, and serving it the same. ...
-1306. Punch A La Cardinal
Prepare half the quantity of the preparation as for raspberry water-ice (No. 1281); strain it through a sieve into the freezer, then pour in half a gill of red curacoa, and half a gill of maraschino; ...
-1307. Champagne Punch
Have half the quantity of preparation described for orange water-ice (No. 1280), strain it through a sieve into the freezer, and add half a pint of good champagne. Place the cover on, and proceed to f...
-1308. Punch A La Lalla Rookh
Have ready half the quantity of preparation of vanilla ice-cream (No. 1271); strain it through a fine sieve into the freezer, adding one gill of Jamaica rum; freeze it the same, and serve it in glasse...
-1309. 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...
-1310. 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,...
-1311. Punch A La Francaise, Iced
Have a punch a la Francaise ready as for the above (No. 1310), and let cool off. Pour it into a small freezer, cover it, and lay it in a wooden tub filled with chopped ice all around. Sprinkle the ice...
-1312. 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...
-1313. 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 curacoa,...
-1314. 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 tablespoonfuls of powdered sugar, two ponies of red curacoa, and t...
-1315. Water-Lfielon A La Romero
Have a fine, sound, large, ripe water-melon, and with a very thin knife cut out a piece in the centre two inches square by three and a half inches deep; remove the piece carefully, and pour gradually ...
-1316. Water-Melon A La Jose Paez
Proceed and prepare exactly the same as for the above (No. 1315), only substituting one pint of Jamaica rum for the champagne, and serving the same. ...
-1317. Water-Melon A La Seward
Prepare a water-melon as for No. 1315, pouring into it one pint of Delmonico's cognac, instead of the champagne, and serving it the same. ...
-1318. Sherry-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...
-1319. Kirsch Jelly
This jelly is to be prepared the same as the sherry-wine jelly (No. 1318), omitting the burned sugar, and replacing the sherry wine by a gill of Swiss Kirschwasser, then serving it the same. ...
-1320. Jamaica-Rum Jelly
Proceed exactly the same as for sherry-wine jelly (No. 1318), only substituting a gill of Jamaica rum for the sherry, then finish and serve the same. ...
-1321. Brandy Jelly
To be prepared precisely the same as the sherry-wine jelly (No. 1318), substituting a gill of good brandy for the sherry, and served the same as the other jellies. ...
-1322. Champagne Jelly
To be made the same as the sherry-wine jelly (No. 1318), suppressing the burned sugar, and using half a pint of Delmonico's champagne, instead of the sherry. To be served the same. ...
-1323. Kummel Jelly
Prepare and proceed exactly as for sherry-wine jelly (No. 1318), suppressing the burned sugar, and replacing the sherry by a gill of Russian kummel, sending it to the table the same as for the others....
-1325. Marcella-Wine Jelly A La Castellar
To be made exactly the same as sherry-wine jelly (No. 1318,) using half a pint of Marcella wine in place of the sherry, and finished the same. ...
-1326. Currant Jelly
Select sixteen pounds of small, old Dutch currants, not too ripe; those are preferable which are picked at the end of the month of June. Place them in a copper basin on the hot stove, and begin stirri...
-1327. Apple Jelly
Put six good-sized apples into a saucepan after cutting them into quarters ; add a pint of cold water and a quarter of a lemon, then place it on a hot stove, and let boil for fifteen minutes. Place a ...
-1328. Apple Sauce
Press the apples cooked in the above (No. 1327) through the sieve into a bowl, add half a pound of powdered sugar, a teaspoonful of ground cinnamon, and mix well together for two minutes, place it in ...
-1329. Cranberry Sauce
Put in a saucepan one quart of fine, red, cleaned cranberries with a gill of water; place it on a hot stove and boil for fifteen minutes, then add five ounces of powdered sugar, and stir lightly with ...
-1330. Stewed Prunes A La General Dufour
Procure ten ounces of the best imported prunes (which should invariably be purchased at a responsible dealer's), and put them in a vessel with a quart of cold water, letting them soak for four hours; ...
-1331. Peach Marmalade
Peel and cut into slices twelve good-sized, sound peaches ; put into a saucepan half a pound of granulated sugar and a pint of cold water ; place it on a hot stove, and let come to a boil, then add th...
-1332. 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...
-1333. Stewed Pears
Are to be prepared and cooked exactly the same as for the above (No, 1332). ...
-1334. Stewed Peaches
Peel and cut into quarters ten medium-sized, sound, ripe peaches, removing the stones, put them into a saucepan with a pint of cold water, adding half a pound of granulated sugar. Place the pan on the...
-1335. Stewed Apricots
Peel, cut, and stone twelve good-sized apricots, or fifteen if they be small; then proceed to prepare them exactly as for stewed peaches (No. 1334), only substituting a gill of brandy for the kirsch. ...
-1336. Stewed Green-Gages
Have eighteen or twenty solid, ripe, green-gages, peel them neatly, cut them in halves, and stone them. Proceed exactly the same as for stewed peaches (No. 1334), only replacing the kirsch by a gill o...
-1337. Stewed Plums
Proceed exactly the same as for the above (No. 1336), substituting the same quantity of plums for the green-gages. ...
-1338. Stewed Quinces
Take twelve fine, firm, ripe quinces, peel and core them thoroughly, then cut them into quarters, and put them in a saucepan with a pint of cold water and half a pound of granulated sugar. Place them ...
-1339. Syrup For Preserving Fruits
Put seven pounds of granulated sugar into a sugar-pan, adding five pints of cold water, and when on the hot stove, stir with the spatula until thoroughly heated, but it must not boil. Remove it from t...
-1340. Preserved Peaches
The best variety for preserving are either the Crawford Late, or Smoke. Select one hundred thoroughly ripe, sound, medium-sized peaches; peel them neatly, cut them in halves, and remove the stone...
-1341. Preserved Bartlett Pears
Procure one hundred medium-sized, sound, and fully ripe pears, fit to eat in their natural state ; peel them carefully keeping them in their original form, then split in halves, and cut out the cores ...
-1342. Preserved Apples
Select sixty medium-sized, fine, sound, ripe Newtown pippins, the best time for this being from October 1 to December 1. Peel and core them with a corer, then cut them into quarters, and divide them e...
-1343. Preserved Egg-Plums
Have two hundred medium sized egg-plums, ripe enough to break easily from the stones ; wash them carefully, drain, then divide them equally into the ten quart lightning-jars. Fill them up with the thi...
-1344. Preserved Green-Gages
Procure two hundred and fifty fine, ripe green-gages, selecting those which break easily from the stones ; wash them well in cold water, drain thoroughly, then divide them equally into the ten patent ...
-1345. Preserved Strawberries
Always purchase the berries from June 7 to July 20, when residing in New York. Have fully the equivalent of ten quarts of well-picked and thoroughly washed, ripe, sound, and perfect strawberries, drai...
-1346. Preserved Raspberries
Have ready the equivalent of ten quarts of fine, ripe, solid, well-washed, and thoroughly drained raspberries ; sixteen quart baskets will be about the necessary quantity to purchase. When ready, fill...
-1347. Preserved Cherries
Purchase twenty-five pounds of fine, sound, ripe, white wax cherries ; pick off the stems neatly, and should there be any unripe or spoilt ones among them, throw them away, as they would likely ruin t...
-1348. How To Roast Coffee
If practicable, procure a small family coffee-roaster. Have three quarters of a pound of Java, mixed with a quarter of a pound of Mocha, place it in the roaster, and taking one of the lids from off th...
-1349. How To Make Black Coffee
Take six light tablespoonfuls of coffee-beans from the jar (No. 1348); grind them in a mill, neither too coarse nor too fine. Have a well-cleaned French coffee-pot, put the coffee on the filter...
-1350. Cafe Noir A L'Alexander The Great
Put in an earthen pot on the hot range three pints of cold water; when boiling, immediately add four and a half ounces of freshly ground coffee, and as soon as the coffee has been added, put the pot o...
-1351. 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. 1349; then gradually pour over it, all around, half a pint of boiling ...
-1352. Cafe Au Lait A La St. Gottardo
Place in an earthen pot on the hot range two quarts of very fresh milk, and let it heat until near the boiling-point, then immediately add two and a half ounces of fresh, finely ground coffee (No. 134...
-1353. Cafe Glace (Iced Coffee)
Prepare one quart of coffee as for No. 1349, 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 o...
-1354. The (Tea)
Place in a tea-pot three heaped tablespoonfuls, or one and a half ounces, of the best English-breakfast tea, purchased from a responsible dealer. Pour over five pints of boiling water. See to it that ...
-1355. 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...
-1356. 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...
-1357. Chocolat Au Lait A La George Washington
Have a stone pot on the hot range with half a pint of cold water. Break in six tablets of one ounce each of Maillard's chocolate, sharply mix with a very clean wooden spoon or spatula until it is thor...
-Supplement. 1358. Lobster A La Rushmore
Select three fine, fresh lobsters, each weighing two pounds; boil them in salted water for ten minutes, then take them out and put to cool for eighteen minutes. Pick out all the meat, leaving the main...
-1359. Raw Hamburg Steak
Chop up two pounds of beef the same as for cooked Hamburg steak (No. 526), only selecting more tender pieces, and return it to the machine two or three times so as to have it finer. Season with one la...
-1360. Mignons Of Lamb, Sauce Bearnaise
Procure a fine, tender leg of lamb, bone it with a sharp knife so as to detach the meat from the knuckle, beginning from the hip-side downwards. Cut out from this six even pieces or steaks, one inch t...
-1361. Hind-Quarter Of Spring Lamb
Procure a medium-sized, fine, white hind-quarter of lamb ; pare it neatly, trim the small handle-bone, and fold the flank over the ribs, to prevent them being overdone; that means that the leg and rib...
-1362. Chicken, Saute A La Ch. C. Dehnonico
Select from a good poultry-dealer two fine, tender Philadelphia spring-chickens weighing two pounds each. Singe them over a little alcohol poured onto a plate, draw the entrails, wash well the interio...
-1363. Chicken, Saute A La Ranhofer
Select two fine, tender chickens weighing two pounds each ; singe them well, draw the entrails, wash thoroughly, and wipe very dry; then cut each chicken into six pieces, and season them with a good p...
-1364. Filets Mignons A La Lorillard
After preparing six timbales as described below, and when removed from the oven, have ready six fine filets mignons as for No. 509, and serve with the following garnishing and sauce: take six small ti...
-1365. Flageolets Sautes Au Beurre
Take three quarters of a quart can of fine, French flageolet beans, parboil them in boiling and lightly salted water for one and a half minutes, then drain them on a colander, and place them immediate...
-1366. Eggs A La Post
Wash and scrape neatly one good-sized, sound carrot, then, with a vegetable-scoop, scoop out twelve round pieces; place them in a sautoire with one gill of white broth (No. 99), and a teaspoon-ful of ...
-1367. Oysters Fried A La Arthur Sullivan
Carefully open thirty large, fine, fresh box-oysters; place them in a saucepan with their own juice, season with the third of a saltspoonful of red pepper, adding half a medium-sized fine, sound lemon...
-1368. Lobster Salad A La Boardman
Split lengthwise two very fine medium-sized, freshly boiled, and cooled lobsters; pick all the meat out from the shells, as well as from the cracked claws, suppress both intestines and pouch. Cut the ...
-1369. Game Pie A La Levi P. Morton
Take one fine partridge, one grouse, and one medium-sized rabbit ; pick, draw, and singe well. Thor oughly bone them. Place the fillets in a saucepan with one tablespoonful of clarified butter. Season...
-1370. Plombiere A La Hamilton
Beat up one and a half pints of sweet cream as in No. 1254. Let it rest for half an hour. Neatly pick one and a half pints of sound, ripe strawberries ; carefully wash them in cold water, then drain t...
-1371. Tutti-Frutti A La Gen. Harrison
Line the interior of a three-pint melon-form with a pint of vanilla ice-cream (No. 1271). Cut four ounces of candied apricots into small pieces, also four ounces of candied cherries into halves. Mix t...
-1372. Frogs' Legs A La Merrill
Neatly pare off the claws of half a pound of very fine, fat, fresh frogs' legs. Cut them into pieces at each joint. Place them in a saucepan on the hot range, with half an ounce of very good butter. S...
-1373. Strawberries
After selecting and thoroughly washing the berries, fill the cans and cover with a twenty-five-degree syrup, seal up, and cook five minutes. Open the vent, to let hot air out, about one minute, then c...
-1374. Pineapple
The best pineapples (the sugar-loaf) come to market between June 15 and July 15. After selecting the ripest fruit, pare and cut all the eyes out, take the core out, cut in slices, and fill cans ; cove...
-1375. Asparagus
The best asparagus for canning is the Colossal, from Monmouth County, New Jersey, and the best time from May 12 to June 12. After selecting the large, perfect spears, wash thoroughly, then scald about...
-1376. Rhubarb, Or Pie-Plant
After peeling and cutting the rhubarb in pieces about one inch long, fill cans and cover with a light syrup, seal up, and boil five minutes ; open vent to let the air out, close, and put away. The bes...
-1377. Cherries
The best cherry, the white Ox-heart, ripens between June 20 and July 1. Select the fruit, fill cans, and cover with a twentyfive-degree syrup, seal up, cook fifteen minutes, open vent, close, and put ...
-1378. Gooseberries
Select the berries when green, between June 17 and July 1. After filling the cans, cover with a light syrup, seal up, and bathe five minutes, open vent, close, and put away. ...
-1379. Currant Jelly
The best jelly can only be made before the currants are fully ripe - between June 25 and July 3. After scalding the currants well, press them through a flannel bag, and while the juice is hot, boil si...
-1380. Raspberries
The best time is between July 5 and 15, and proceed same as strawberries. ...
-1381. Blackberries and Whortleberries
Blackberries and Whortleberries between July 15 and August 15. After carefully washing the berries, put on any degree of syrup you wish, as this fruit will make pies or do for the table. Seal up, and ...
-1382. Peas, Corn, and Lima Beans
Peas, Corn, and Lima Beans are so hard to keep that it is impossible for a family to put them up. They require a greater heat than boiling water, and have to be cooked in a super-heated steam chest. ...
-1383. Egg-plums and Green-gages
Egg-plums and Green-gages are best when nearly ripe - between August 15 and September 1. After filling cans cover with a twenty-five-degree syrup and cook ten minutes, then open the vents, close and p...
-1384. Tomatoes
Between August 15 and September 15, select thoroughly ripe tomatoes, scald them about two minutes in hot water, so that the skin will peel off very thin to leave the perfect shape of the fruit; then f...
-1385. Peaches And Bartlett Pears
Last of August to last of September, select ripe fruit; pare carefully; fill cans and cover with a twenty-five-degree syrup; seal up, cook twenty minutes, then open vent, close and put away. ...
-1386. String Beans Are Best In October
Select the small refugee beans; after taking strings off. wash and scald well; then fill cans with whole beans, and cover with a light brine. Seal up; cook one half hour, then open vent, close again, ...
-1387. Apples
Newtown pippins are the best about November 15. Pare and quarter; take cores out; then fill cans and cover with any strength syrup required. Seal up, and cook five minutes, open vent, close and put aw...
-1388. Tenderloin Broil A La Stanton
Prepare three fillets exactly as in No. 503, and one minute before they are cooked, lightly devil them on both sides ; then broil half a minute on each side. Chop very fine one small, well-peeled, ...
-1389. Filets Mignons A La Brown
Chop very fine one medium-sized, sound, peeled shallot, place it in a small saucepan on the hot range, with a teaspoonful of very good butter; heat well for one minute without browning; add half a win...
-1390. Broiled Grouse A La Pomeroy
Prepare and broil three fine, tender grouse, precisely the same as for No. 854, but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side. ...
-1391. Mazagran A La General Bugeau
This will be found a superior and pleasantly stimulating summer beverage for ladies, as well as for the sterner sex. Prepare the same quantity of coffee as in No. 1349. Have six goblets half filled...
-1393. Smelts A La Van Volkenburg-H
Wash well, and thoroughly dry, eighteen fine, fresh Long Island smelts. Split them right along the backbone in the centre; remove the backbone of each. Season with a pinch of salt and half a pinch of ...
-1394. Tomatoes With Rice A La Watson
Wash in cold water six fine, red, sound, equal-sized tomatoes, wipe them dry, then cut off the top of each tomato (keeping them on a plate until needed); remove the seeds of the tomatoes with a vegeta...
-How To Carve Meat
The art of cookery and carving is an old one. During the Roman Empire it was taught by professors in the schools, and had at that time attained a high standard. France leads all nations in the art of ...
-Celebrated Menus
Many Of Which Were Prepared By Mr. Alessandro Filippini. Service A La Francaise. 1er Service Consomme a la Colbert. Potage a la puree d'asperges vertes. Saumon a la Chambord. Longe de veau a ...
-Service A L'Anglaise
Potages Potage d'orge a la Princesse. Potage chasseur aux Grives. Releves Soles bouillics, sauce percil. Longe de veau aux legumes. Entrees Faisans a la Perigueux. Pieds d'agneau, sa...
-Service A La Russe
Potages Creme d'orge aux ailerons. Consomme a la Dubarry. Hors D'Ceuvres Croustades de riz au Salpicon. Bouchees a la puree de Gibier. Poissons Turbot, sauce Diplomate. Piece de Sandres...
-Famille Imperiale De France
Potages Pot-au-feu. Pates d'ltalie. Hors D'Ceuvre Petits pates au naturel. Grosses Pieces Saumon a la sauce Genevoise. Piece de bceuf a la Jardiniere. Rosbif garni de croquettes. ...
-Famille Royale D'Angleterre
Potages A la tortue. Consomme aux quenelles. Poissons Turbot bouilli, eperlans frits. Soles a la matelote Normande. Releves Filets de bceuf aux nouilles. Poulardes a la Royale. Entre...
-Famille Royale De Prusse
Potages Consomme de volaillc a la Royale. Potage tortue a la Francaise. Hors D'Ceuvres Tartelettes de nouilles au foie-gras. Cannelons a la puree de Gibier. Poissons Turbot garni, sauce...
-Famille Royale D'Italie
Potage d'orge a. l'Ecossaise. Releves Turbot a la Bordelaise. Noix de veau a la Gastronome. Entrees Poulardes aux pointes d'asperges. Cailles a la Richelieu. Aspic a la Dominicaine. ...
-Maison Imperiale D'Autriche
Maigre. Potage de bisque a la Cardinale. Sardines a 1'huile. Aprische au Parmesan. Saumon du Rhin, Genoise. Omelette aux truffes. Chicoree garnie de filets de schill. Sarcelles rotie...
-Famille Royale D'Espagne
Potages Creme de perdreaux a la Princesse. Consomme a I'lmperatrice. Nouilles a la Napolitaine. Xcres Sec. Hors d'ceuvre. Petits pates a la Bechamel. Chateaubriand. Releves ...
-Famille Roy Ale De Belgique
Potages Bisque aux ecrevisses. Consomme Printanier. Hors D'Ceuvres Petites bouchees aux crevettes. Croquettes de volaille. Releves Turbot a l'Hollandaise. Filet de boeuf a la Financiere...
-Famille Royale De Suede
Potage al'Imperiale. Madere. Creme d'asperges. Xeres. Corbeilles de trufFes a la Lucullus. Allouettes en caisses. Turbot a la mariniere. Chateau d'Yqnin, Saumon a la Regence. ...
-Famille Royale De Grece
Potages Okra de Sterlets. Tortue de mer. hors d'ceuvre. Cromesquis aux truffes. Huitres grillees. Releves Truites a la Chambord. Dinde a la chipolata. Entrees Supreme de perdreaux, a...
-Famille Royale De Portugal
Potage tortue et consomme. Rissoles a la puree de Gibier. Rougets grilles, a la maitre d'hotel. Jambon, sauce Madere. Petits pois. Poulets a la chevaliere. Cailles a la Portugaise. ...
-Famille Royale A'Hollande.
Potage lie a l'Americaine. Consomme a la Colbert. Turbot, sauce Kollandaise et crevettes. Filet de boeuf a la Flamande. Endives aux ceufs poches. Dinde a 1'ambassadnce. Cetelettes de mo...
-Honneur Aux Enfants De La France
Banquet d'Adieu Offert a Mons. 1'Amiral Reajneaud, Le 16 Novembre, 1863. Huitres. Potage puree de Gibier. Varies. Hors D'Ceuvres. Varies Bouchees de Tortue. Releves Saumon Portuga...
-Ball In Honor Of His Royal Highness The Prince Of Wales
New York, October 12, I860. Menu. Consomme de Volaille. Huitres a la Poulette. Saumon. Truites. Au Beurre de Montpelier. Filets de Boeuf a la Bellevue. Pates de Gibiers a la Moderne. Pains...
-Dinner By The Citizens Of New York, To His Excellency President Johnson
In Honor Ok His Visit to the City, Wednesday, August 29, 1866. Menu. POTAGES. Consomme a la Chatelaine. Bisque aux Quenelles. Hors D'Ceuvres Varies. Timbales de Gibier a la Venitienne. Var...
-Inauguration Dinner To The Right Worshipful the Mayor, SAMUEL AMESS, Esq.,
9th November, 1869. Wines Roederer's, Moet's, and Cliquot's Champagne. D. & J. Squat Hock. Claret. Sherry. Port. Bill of face. Potages Mock Turtle. White Oyster. Ja...
-Dinner Given by Sir Morton Peto at Delmonico's
October 30, 1865. Menu. HUITRES. Bar sac. Potages Consomme Britannia. Puree a la Derby. Xeres J. S., 1815. VARIES. HORS D'CEUVRES. VARIES. Cassolettes de Foie-gras. Timbales a ...
-Complimentary Banquet To Late Consul For The United States Of America
CRITERION HOTEL, 12TH OCTOBER, 1869. Wines Roederer's, Moet's, and Cliquot's Champagne. D. &J. Squat Hock. Claret. Sherry. Port. Bill of FarRe. Soups Mock Turtle. White O...
-Dinner At The Academy Of Music. Russian Fleet
NOVEMBER 5, 1863, Rear-Admiral Lessoffsky, Russian flag-ship Alexander Weosky, 51 guns. Capt. Kopytor, Russian screw frigate Peresvat, 48 guns. Capt. Bontakoff, Russian screw frigate Osliaba, 3...
-Dejeuner Donne Par Mme. James Gordon Bennett
LE 3 Decembre, 1861. Maison Doree. Huitres crues sur Coquilles. Potages Aux huitres, Consomme a la royale. Poissons Saumon a l'Imperiale. Truiteala Regence. Croquettes de Pommes d...
-Orange Boven Anniversary Dinner Of The St. Nicholas Society
At The ASTOR HOUSE, DECEMBER 6, 1852. Soup Green Turtle. Macaroni with Cheese. Fish Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce. Releves. Roast Turkeys, Giblet s...
-Curious Menus Of Various Nations. From Central Africa
Through the courtesy of a gentleman who has for many years lived in Central Africa, and who has brought with him a young prince, son of one of the powerful chiefs of the Baaili tribe, to be educated i...







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