The Post-Graduate Cookery Book | by Adolphe Meyer
Consisting of a large number of special receipts, many of them original, which are offered in this form as a supplement to existing works on the culinary art.
| Title | The Post-Graduate Cookery Book |
| Author | Adolphe Meyer |
| Publisher | The Caterer Pub. Co |
| Year | 1903 |
| Copyright | 1903, The Caterer Pub. Co |
| Amazon | The Post-Graduate Cookery Book |
By Adolphe Meyer
Author of "Eggs and How to Use Them" etc., and for more than ten years Chef of the noted Union Club, New York.
Introductory Remarks- In presenting The Post Graduate Cookery Book, I should perhaps explain that my idea has not been to produce a book to take the place of existing works of culinary reference - but, instead, one that ...
- Soups - Grand Bouillion - General Stock
- Grand Bouillon, or General Stock, is the foundation of all meat soups. It is made both into consomme, and for the preparation of creams and purees. It is of course essential to have a good basis if...
- Consomme
- Chop fine 3 pounds of lean beef, mix with it 4 egg whites and 1 pint of cold water, and work it vigorously; then add slowly 3 gallons of General Stock, set it over a moderate fire and let simmer for 1...
- Consomme. Part 2
- Consomme, Printanier Royal - Spring Consomme, With Royal Custard Add to the consomme all sorts of green vegetables (cut in small pieces or in fancy shapes) cooked in consomme, and some Royal Custar...
- Consomme. Part 3
- Consomme, Printanier A La Colbert - Spring Consomme, Colbert Fashion Prepare a garnishing of green vegetables cooked in consomme. When serving, add one poached egg for each guest. Consomme A...
- Consomme. Part 4
- Consomme A La Viennoise - Consomme, Viennese Style Work (in a bowl) 4 ounces of butter to cream; add 1 egg yolk, 1 tablespoonful of cream and 1 tablespoonful of sifted flour (one after the other); ...
- Consomme. Part 5
- Garbure De Lattue - Garbure Of Lettuce. Garbure A La Paysanne - Garbure, Peasant Style Prepare and cook the vegetables as indicated for Peasant Soup, and finish as explained above. Pot-au-fe...
- Consomme. Part 6
- Potage Julienne - Julienne Soup To cut in Julienne means to cut in fine shreds. For Julienne Soup the vegetables should be from about 10 to 1 1/2 inches long and 1/8 inch thick. Take 4 red car...
- Consomme. Part 7
- Potage Ambassadeurs - Ambassador's Soup Cook 4 ounces of rice in veal or chicken broth. When done, add 3 quarts of puree of split peas and 1/2 pint of shredded and cooked sorrel. Finish the soup wi...
- Consomme. Part 8
- Potage Faubonne - Faubonne Soup 2 quarts of Julienne soup, 3 quarts of thick puree of split peas, Finish with 1 pint of cream and 4 ounces of butter. Potage Fontange-fontange Soup I...
- The Great American Turtle
- Potage De Tortue Verte Au Claire - Clear Green Turtle Soup The best and most profitable turtles are those weighing from 100 to 150 pounds. When ready to be decapitated, lay the turtle on its bac...
- The Great American Turtle. Part 2
- Fausse Tortue Au Clatre - Clear Mock Turtle Choose 2 white calves' heads, and have them boned. Steep them in water for a few hours, changing the water three or four times ; then parboil and refresh...
- The Great American Turtle. Part 3
- Potage, Queue De Boeuf Lie A L' Indienne - Thick Oxtail, Indian Fashion Prepare a thick oxtail soup without the vegetable garnishing and season with curry. Serve separate a dish of plain boiled ric...
- The Great American Turtle. Part 4
- Gomeo De Volaille A La Creole - Chicken Gumbo, Creole Fashion Cut 2 tender, well-cleaned chickens in half-inch square pieces, place them in a saucepan with 6 ounces of butter, and add 8 Ounces of l...
- The Great American Turtle. Part 5
- Mulligatawny De Mouton - Mutton Mulligatawny Prepared as Chicken Mulligatawny, using mutton and mutton broth instead of chicken. Mulligatawny de Veau - Veal Mulligatawny. Same as Chicken Mulliga...
- The Great American Turtle. Part 6
- Potage A La Grande Duchesse - Fish Soup, Grand Duchess Style Prepare 3 quarts of lightly thickened fish stock, add 1 quart of tomato puree, and 1 pint of onion puree, let boil for 30 minutes, durin...
- The Great American Turtle. Part 7
- Creme De Volaille A La Reine Margot - Cream Of Chicken, Queen Margot Style Proceed the same as for Cream of Chicken, with the addition of 1/2 gill of almond milk when serving, and a garnishing of s...
- The Great American Turtle. Part 8
- Creme De Maize - Cream Of Green Corn Prepare 1 gallon of thickened stock as described for Cream of Celery. Scrape 18 ears of raw corn, add the soup, boil for 45 minutes, add 1 quart of boiling c...
- The Great American Turtle. Part 9
- Creme De Citronille - Cream Of Pumpkin Peel 2 pounds of pumpkin, cut in small pieces and set it on the fire to cook with 2 quarts of milk. When the pumpkin is done, add 2 quarts of thickened soup s...
- The Great American Turtle. Part 10
- Creme De Champignons Frais A La Palmerston - Cream Of Fresh Mushrooms, Palmerston Fashion, Creme De Champignons Frais A La Palmerston - Cream Of Fresh Mushrooms, Palmerston Fashion Slice fine 8 whi...
- The Great American Turtle. Part 11
- Creme De Moules - Cream Of Mussels Wash and scrape the mussels; when they are well cleaned, cook them with sliced vegetables and white wine. When cooked remove the mussels from their shells and pre...
- The Great American Turtle. Part 12
- Puree De Pois Casses - Puree Of Split Peas Wash well and steep in cold water for a few hours 1 quart of split peas. Set them on the fire with 3 quarts of cold water; when boiling, remove the scum, ...
- The Great American Turtle. Part 13
- Puree De Chouxraves Et Pommes De Terre - Puree Of Kohlrabi And Potatoes Put 8 kohlrabi and 6 potatoes in a saucepan, and moisten with enough white soup stock to cover. When boiling, remove the scum...
- Game Soups
- There is more than one method to prepare thick game soups. I shall, however, give here but those which, during my experience, have found the most appreciation. Many cook books give receipts for gam...
- Game Soups. Part 2
- Puree De Perdreaux A La Chantilly - Puree Of Partridge,chantilly Style Follow same directions as Puree of Game, Mexican Style, using lentils instead of black beans. Puree De Tetras A La Cond...
- Game Soups. Part 3
- Feuilles De Laitue A L'indienne - Lettuce Leaves, Indian Style Proceed as above for a la Genoise, using lobster instead of anchovies. Season with curry powder. Beignets D'anchois - Anchovy F...
- Sauces
- Much has been written about sauces, but the subject is far from exhausted. A sauce well prepared is worthy of being eaten by the greatest epicures, while on the other hand a badly prepared sauce had f...
- Sauces Auxilliaires - Auxiliary Sauces
- Sauce Bechamel - Bechamel Sauce Originally, this sauce was a veloute reduced with cream; big chunks of veal were cooked in the sauce, and its preparationwas all except economic. Modern practice ...
- Sauces Auxilliaires - Auxiliary Sauces. Part 2
- Sauce Bechamel A La Creme - Bechamel Cream Sauce Proceed as for Cream Veloute Sauce, using bechamel instead of Veloute. Sauce Curry A La Creme - Cream Curry Sauce Chop fine 2 onions and f...
- Sauces Auxilliaires - Auxiliary Sauces. Part 3
- Sauce Chateaubriand - Chateaubriand Sauce Reduce I gill of dry white wine with 4 chopped shallots, a sprig of thyme and 1 bay leaf; moisten with 2 gills of brown veal stock; reduce to 1 gill, and a...
- Sauces Auxilliaires - Auxiliary Sauces. Part 4
- Sauce A La Moelle - Marrow Sauce Reduce 1 gill of white wine with 4 chopped shallots, add 1 pint of brown sauce and 2 gills of brown veal stock; reduce to good consistency; strain and add parboiled...
- Sauces Auxilliaires - Auxiliary Sauces. Part 5
- Sauce Saxonne - Saxon Sauce Add to 1 pint of port wine sauce 1 tablespoonful of parboiled black currants, and 1 of gherkins cut in 1/8-inch cubes. Sauce Londonderry - Londonderry Sauce Sh...
- Sauces Auxilliaires - Auxiliary Sauces. Part 6
- Sauce Americaine - American Sauce Cut fine and fry in butter 2 onions and 1 carrot; add 1 bay leaf, a sprig of thyme, and a few parsley roots (cut fine). Pound to a fine pulp the shells of 2 lob...
- Sauces Auxilliaires - Auxiliary Sauces. Part 7
- Sauce Aux Huitres - Oyster Sauce Cook 24 oysters in their own juice and drain ; reduce the gravy of the oysters with 1 pint of veloute; bind with 3 egg yolks and 1 gill of cream; season to taste, a...
- Sauces Auxilliaires - Auxiliary Sauces. Part 8
- Sauce Genoise - Genoese Sauce Cut in small squares 1 carrot and 2 onions; fry them in butter, add I faggot of herbs, I clove of garlic and a head of salmon cut in pieces. Moisten these with 2 gills...
- Sauces Independentes - Independent Sauces
- Sauce Hollandaise - Dutch Sauce I. Reduce 1/2 gill of white wine vinegar with 1 dozen pepper corns; when nearly dry, take the pan from the fire, add 6 raw egg yolks and 2 tablespoonfuls of cold wat...
- Sauces Froides - Cold Sauces
- Sauce Mayonnaise - Mayonnaise Sauce Put into a bowl 4 egg yolks, a pinch of white pepper and a teaspoonful of salt. Stir vigorously, add a dash of vinegar, and then slowly drop by drop I pint of ol...
- Fish
- The Cooking Of Fish It is utterly impossible to give a full description in this treatise of all the fish which the American waters produce. We will, however, try to enumerate the typical varieties,...
- Fish. Part 2
- Anguille Bouillie - Boiled Eel Eel is boiled but very seldom - as a matter of fact, only for amateurs, who eat it for its own merits. Serve with melted butter, Dutch or caper sauce. Anguille...
- Fish. Part 3
- Filet De Bass A La Coquelin - Fillets Of Bass, Coquelin Style Cook 1 dozen crayfish with white wine, mirepoix, etc. When done, strain the liquor and retain for further use; pick the tails from the ...
- Fish. Part 4
- Filet De Bass De Mer A La Jeannette - Fillets Of Sea Bass, Jeannette Fashion Prepare, Cook And Serve The Sea Bass As Explained For Fillet Of Kingfish, Knapp Fashion Prepare the sauce as dire...
- Fish. Part 5
- Carpe A La Chambord - Carp, Chambord Style There is but little demand in this country for this sumptuous dish; perhaps only in rich private houses or for high class banquets. The traditions of t...
- Fish. Part 6
- Matelote D'anguille Et De Carpe - Matelote Of Eels And Carp Proceed as explained above, adding half the amount of cut carp. Grande Matelote - Grand Matelote Under this name cooks of an ea...
- Fish. Part 7
- Filet De Kingfish A La Knapp - Fillets Of Kingfish, Knapp Fashion Lift the fillets, remove the skin, fold, trim and cook with fish stock. When they are done, dress them on a dish and keep in a warm...
- Fish. Part 8
- Cotelettes De Fletan A La Pojarsky - Halibut Cutlets'pojarsky Style Chop fine 1 pound of halibut meat, add to it 5 ounces of butter and 2 tablespoonfuls of cream; season with salt, pepper and a pin...
- Fish. Part 9
- Maquereau Espagnol A La Maximilian - Spanish Mackerel, Maximilian Fashion Prepare and cook the mackerel as for Miller's fashion. Cut 2 sweet red peppers and 4 cooked artichoke bottoms into small...
- Fish. Part 10
- Pompano Bouilli - Boiled Pompano Sauces : Same as for Poiled Salmon. Pompano Grille - Broiled Pompano Butter Sauces, Cold Sauces: Same as for Broiled Salmon. Hot Sauces : Fleurette, C...
- Fish. Part 11
- Darne De Saumon A La Bourguignonne - Slice Of Salmon, Burgundy Fashion Lay a slice of salmon in a buttered pan, moisten with fish stock and claret or red Burgundy; cook, and when done, drain and dr...
- Fish. Part 12
- Saumon Bouilli - Boiled Salmon Sauces: Dutch, lobster, shrimp, egg, caper, green Dutch, Nonpareil, Genoise. Saumon Grille - Broiled Or Grilled Salmon Sauces: Maitre d'hotel, anchovy, butt...
- Fish. Part 13
- Paupiettes De Filet De Sole A La Marietta - Rolled Fillets Of Sole, Marietta Fashion Proceed as for Rolled Fillets of Sole, Conde Style. Dress each fillet on an artichoke bottom (previously heated)...
- Fish. Part 14
- Sole Bouillie - Boiled Sole In the United States we get the real sole only in frozen condition; it is regrettable that we can obtain it but in that state, for no other fish adapts itself to such a ...
- Fish. Part 15
- Eperlans Frits - Fried Smelts Hot Sauces : Tomato, Colbert, Bearnaise. Cold Sauces: Same as for Broiled Salmon.: Eperlans Sautes - Smelts Sauted. Same sauces as for Spanish Mackerel. Eperlans...
- Fish. Part 16
- Truite Frite - Fried Trout Only the smaller kind are fried. Cold Sauces: Same as for Broiled Salmon. Truite Sautee - Trout Sauted. Same as Kingfish and Spanish Mackerel. Blanchailles A...
- Fish. Part 17
- Homard Saute A L'americaine - Lobster Sauted, American Style Had the originator of this dish known the dislike that Ameri-cans have to the touching of their food with their fingers he might have he...
- Fish. Part 18
- Homard Saute A La Hongroise - Lobster Sauted, Hungarian Fashion Remove the meat from 3 or 4 cooked lobsters and cut it into 1/2-inch. thick slices. Heat some butter in a sautoir; season the lobs...
- Fish. Part 19
- Huitres A La Parmentier - Oysters, Parmentier Style Bake in the oven 12 medium-sized potatoes. When cooked, make a horizontal incision on the flat side of each potato (so as to make a cover), and r...
- Fish. Part 20
- Petoncles : A La Poulette, A La Maryland, A La New-burg, A La Boniface - Scallops: Poulette Style, Maryland Style, Newburg Style, Boniface Style Cook the scallops in their own gravy; when done, dra...
- Fish. Part 21
- Nageoires De Tortue Verte Au Marsala - Green Turtle Fins, Marsala Sauce Scald the forefins of a good-sized turtle (so as to be able to remove the outer skin), remove the bones and part of the flesh...
- Fish. Part 22
- Terrapene A La Philadelphie - Terrapin, Philadelphia Style Proceed as indicated in the first receipt for terrapin; for I quart add I pint of cream, and finish with 4 ounces of butter pounded with 6...
- Beef, Veal, Etc
- Filet De Boeuf Pique - Larded Beef Tenderloin The larded beef tenderloin can fully share the honors with the canvasback duck, as far as its appearance on American banquet bills of fare is concerned...
- Beef, Veal, Etc. Part 2
- Boeuf Braise A La Mode Froid - Cold Braised Beef A La Mode Follow the same method as given in the previous receipt, but instead of brown sauce add more veal gravy and sufficient gelatine (previousl...
- Beef, Veal, Etc. Part 3
- Entrecote A La Carmen - Sirloin Steak, Carmen Fashion Cook a sirloin steak underdone; put it on a dish, and garnish the sides with broiled tomatoes (filled with small squares of marrow, parboiled i...
- Beef, Veal, Etc. Part 4
- Filet Mignon De Boeuf A La Toreador - Small Beef Tenderloin, Toreador's Fashion Cut and trim a small beef tenderloin steak, and broil underdone ; garnish on one side with fresh mushrooms sauted in ...
- Beef, Veal, Etc. Part 5
- Noix De Veau Piquee Bratsee - Larded Kernel Of Veal Braised The kernel of veal is taken from the leg, as a rule the part is generally used which in beef we term the round. Leave on as much of the...
- Beef, Veal, Etc. Part 6
- Ris De Veau, A La Junot - Sweetbread, Junot Style Cut some parboiled sweetbreads horizontally in halves, and saute them in clarified butter (without browning) until they are cooked; put them under ...
- Beef, Veal, Etc. Part 7
- Tete De Veau, A La Vinaigrette - Calf's Head, Vinaigrette Sauce Bone a calf's head, steep it in lukewarm water for 2 hours; drain and set it on the fire to parboil for 10 minutes; then drain and co...
- Beef, Veal, Etc. Part 8
- Carre De Mouton Roti - Roast Rack Of Mutton Choose a well matured rack of mutton, trim it neatly, and make to each rib bone a handle. Tie the rack on 4 or 5 different places to make it retain its s...
- Beef, Veal, Etc. Part 9
- Cotelettes De Mouton Braise A La Bonnefemme Braised Mutton Cutlets, Housewife's Style Trim nicely 6 mutton chops, season and lay them in a large saute pan with hot butter; brown them a delicate col...
- Beef, Veal, Etc. Part 10
- Carre D'agneau De Lait, Grille, Sauce Paloise - Broiled Rack Of Spring Lamb, Paloise Sauce Prepare and trim a rack of spring lamb as for roasting, baste with olive oil, season with salt, and broil ...
- Beef, Veal, Etc. Part 11
- Cotelettes D'agneau A La Victor Hugo - Lamb Cutlets, Victor Hugo Style Season, egg and bread crumb as many lamb chops as are needed, fry them in clarified butter, and serve them with horse-radish-B...
- Beef, Veal, Etc. Part 12
- Noisettes D'agneau A La Rothschild - Noisettes Of Lamb, Rothschild Style Bone a plump saddle of lamb, and cut from the loin slices I inch thick; trim nicely, saute in butter, pour over truffle sauc...
- Beef, Veal, Etc. Part 13
- Blanouette D'agneau - Blanquette Of Lamb Bone a shoulder of lamb and cut it in i-inch square pieces; steep in lukewarm water for 1 hour, drain and set on the fire to parboil; then change the water ...
- Beef, Veal, Etc. Part 14
- Rognons Sautes A La Carvalho - Kidneys Sauted, Carvalho Style Cut the kidneys lengthwise in half, saute them in butter and dress them on slices of bread fried in butter. Prepare in a separate pa...
- Beef, Veal, Etc. Part 15
- Jambon De Virginie Souffle A La Antoine Coste - Virginia Ham Souffled, Antoine Coste Style Cook a small Virginia ham as directed in the previous receipt ; when cold, make an incision on top of the ...
- Beef, Veal, Etc. Part 16
- Cotelettes De Venaison A La Vernon - Venison Cutlets, Vernon Style Prepare and cook the cutlets as stated above, and serve with the following sauce: Dilute I ounce of bitter chocolate or cocoa w...
- Poultry And Game
- Poulet Saute Au Vin Blanc - Chicken Sauted With White Wine The following receipt for chicken saute will serve as a pattern for those succeeding under the heading of Chicken Saute. Singe and draw...
- Poultry And Game. Part 2
- Poulet Saute A La Forestiere - Chicken Sauted, Forester's Fashion Put the chicken on the fire, adding at the same time 18 olive-shaped potatoes and 12 very small onions. Ten minutes before the chic...
- Poultry And Game. Part 3
- Poulet Saute A La Creme - Chicken Sauted In Cream Cook the chicken over a slow fire, allowing it to attain but a light color. When nearly cooked moisten with 2 gills of cream, finish to cook the ch...
- Poultry And Game. Part 4
- Poulet Saute A La Viennoise - Chicken Sauted, Viennese Fashion Prepare as Chicken, Hungarian Style, add some cucumbers scooped out in olive shape and parboiled in salted water. Poulet En Fri...
- Poultry And Game. Part 5
- Poulet En Fricassee A La Toulousaine - Fricasseed Chicken, Toulouse Fashion Add to the chicken the following garnishing: Eight small cocks' combs, 12 cocks' kidneys, 12 small heads of mushrooms, 2 ...
- Poultry And Game. Part 6
- Poulet Entier En Terrine A La Demidoff - Whole Chicken In Terreen, Demidoff Style Scoop out I gill each of carrots and turnips with an oval vegetable scoop 3/4 inch long parboil the vegetables and ...
- Poultry And Game. Part 7
- Poitrine De Poulet A La Florian - Breast Of Chicken, Florian Fashion Lift the breasts from as many chickens as are needed, leaving the wingbone on; remove the surrounding meat from the latter, and ...
- Poultry And Game. Part 8
- Chaudfroid De Jamboneau De Volaille En Caneton - Chaudfroid Of Chicken Legs As Ducklings Proceed as in the previous receipt, adding small cubes of foie gras, ham and truffles to the forcemeat inste...
- Poultry And Game. Part 9
- Pilaff De Volaille A La Turque - Turkish Chicken Pilau Heat 2 ounces of butter in a saucepan and add to it 6 ounces of well picked rice; stir for a few minutes with a wooden spoon, then moisten wit...
- Poultry And Game. Part 10
- Chapon A La D'albufera - Capon, D'albufera Fashion Proceed exactly as for Capon, Derby Fashion, with the exception of the moistening, for which use white veal gravy instead of brown. Conduct the co...
- Poultry And Game. Part 11
- Chapon Truffe - Truffled Capon Pick, singe and draw a capon as explained for Capon, Derby Fashion, and stuff it with the following preparation : Peel 3 pounds of truffles, pound the peelings wit...
- Poultry And Game. Part 12
- Dinde Farcie Aux Patates - Turkey Stuffed With Sweet Potatoes Chop fine 2 large white onions and fry them m 2 ounces of butter without browning, add 8 ounces of sausage meat, and cook for a few min...
- Poultry And Game. Part 13
- Ballotines De Canetons A La Freneuse - Ballotines Of Duckling, Freneuse Style Take the skin off a duckling, divide it in eight equal parts. Bone the bird completely, keeping the breast for further ...
- Poultry And Game. Part 14
- Cotelettes De Plgeonneaux A La Sylvia - Squab Cutlets, Sylvia Style Split 6 squabs in halves and remove all bones except the drumsticks. Saute the squabs lightly on the inner side only, and put the...
- Poultry And Game. Part 15
- Canard Canvasback Grille - Broiled Canvasback Duck Split the canvasback duck, baste it with oil, season with salt and broil over a brisk fire. Canard A Tete Rouge - Redhead Duck The same ...
- Poultry And Game. Part 16
- Perdreaux Braises Aux Choux - Braised Partridges With Cabbage Cut 3 Savoy cabbages in 4 pieces, remove the core, steep the cabbage in cold water, then parboil for 15 minutes; drain and place it in ...
- Poultry And Game. Part 17
- Terrine De Perdreaux A La Parisienne - Terreen Of Partridges, Parisian Style Lift the breasts of 4 or 5 partridges; season and saute them lightly, and set away to cool. Chop fine 8 ounces each of l...
- Poultry And Game. Part 18
- Tetras Braise A L'espagnole - Braised Grouse, Spanish Style Prepare 2 grouse for roasting; place them in a braising pan lined with vegetables, and cook them, according to the rules, for 1 1/2 hours...
- Poultry And Game. Part 19
- Becassines Flambees Au Cognac - Snipe Burned With Brandy Follow same directions as given for woodcock. Petits Pates De Becassines A L'epicurien - Small Snipe Patties, Epicurean Style Bone...
- Poultry And Game. Part 20
- Bruant En Surprise - Reed Birds In Surprise Potatoes Prepare and cook some reedbirds as instructed for Vol au Vent a la Banquiere. Prepare also some good-sized baked potatoes by cutting off a piece...
- Miscellaneous Entrees
- Vol Au Vent A La Banquiere - Vol Au Vent (large Patty), Banker's Fashion Bone 24 reedbirds, and spread them on the table; prepare a stuffing of three-fourths chicken forcemeat and one-fourth cooked...
- Miscellaneous Entrees. Part 2
- Rissoles A La Royale - Rissoles, Royal Fashion Cut into small cubes 6 cocks' combs, 6 cocks' kidneys, 6 large fresh mushrooms previously cooked, and 3 truffles; reduce 2 gills of veloute sauce with...
- Miscellaneous Entrees. Part 3
- Medallions De Foie Gras A L'aiglon - Fat Goose Liver Medallions, Aiglon Style Cut some slices of smoked beef tongue 1/4 inch in thickness, trim them all of the same size and shape (preferably an ob...
- Miscellaneous Entrees. Part 4
- Cotelettes De Dlnde A La Southerland - Turkey Cutlets, Southerland Style Proceed as indicated in the previous receipt; add to the force-meat 1 tablespoonful each of chopped truffles, mushrooms and'...
- Miscellaneous Entrees. Part 5
- Oeufs En Surprise Au Nid - Surprise Eggs In Nest Have ready I pound of chicken cream forcemeat; with 2 table spoons mould some egg-shaped quenelles, as described below: Take one spoon filled wit...
- Miscellaneous Entrees. Part 6
- Croquettes De Jambon A La Zingara - Ham Croquettes, Zingara Style Chop finely and fry in butter (without browning), 1 white onion; when the butter turns clear, add 2 chopped sweet peppers ; fry for...
- Miscellaneous Entrees. Part 7
- Crepinettes De Volaille Aux Truffes - Chicken Crepinettes With Truffles Chop very fine 8 ounces each of chicken breast, lean pork and fat pork; season to taste with salt, pepper and a pinch of alls...
- Miscellaneous Entrees. Part 8
- Croustades De Riz A La Lucullus - Rice Crusts, Lucullus Fashion Fill the crusts with 3 parts of fat goose liver, 2 parts mushrooms, and 1 part of truffles, all cut in small squares and heated in Ma...
- Miscellaneous Entrees. Part 9
- Tim Bale A La Talma - Timbal, Talma Style Take 1 quart of cooked spinach chopped very fine, put it in a saucepan with 3 ounces of butter and 2 gills of thick Bechamel sauce. Season with salt, grate...
- Miscellaneous Entrees. Part 10
- Tartelettes De Jambon A La Hongroise - Hungarian Ham Tartlets Pound in the mortar 8 ounces of lean cooked ham, add to it gradually 2 ounces of butter and 2 gills of cold Bechamel sauce, rub through...
- Miscellaneous Entrees. Part 11
- Croquettes De Spaghetti A La Milanaise - Spaghetti Croquettes, Milan Fashion Prepare as explained in the previous receipt, but instead of Bechamel use tomato sauce reduced with veal gravy, and add ...
- Miscellaneous Entrees. Part 12
- A La Dieppoise - Dieppe Fashion Fish garnished with mussels, shrimps and mushrooms; fine herb sauce. A La Grand-duc - Grand Duke's Fashion Lay on each fillet of fish a slice of truffle, p...
- Garnitures Pour Grosses Pieces Et Entrees - Garnishings For Joints And Entrees
- A l'Algerienne - Algerian Fashion. Ouartered artichokes tossed in butter. Madeira Sauce A L'andalouse - Andalusian Style Tomatoes stuffed with risotto, rolled stuffed cabbage leaves; gravy b...
- Garnishings For Joints And Entrees. Part 2
- A La Flamande - Flemish Style Small balls of stuffed cabbage, glazed carrots and turnips. Note. - Some cooks add small plain boiled potatoes. A La Forestiere - Forester's Style Chateau potatoes....
- Garnishings For Joints And Entrees. Part 3
- A La Tortoni --tortoni Style Same as Florentine style, instead of tomato sauce serve Red Bearnaise sauce. A La Trianon - Trianon Style Puree of carrots. Puree of potatoes. Spinach in crea...
- Vegetables
- Asperges: Sauce Hollandaise, Sauce Maltaise, Sauce Mousseline, Sauce Creme, Beurre Fondu - Aspara-gus : Dutch Sauce, Maltese Sauce, Musslin Sauce, Cream Sauce, Melted Butter Sauce. There are differ...
- Vegetables. Part 2
- Note. - For Private Dinners Or For American-plan Half Of A Good-sized Artichoke Is Enough For One Person. Cut The Artichoke In Half, And With A Silver Spoon Remove The Seeds; These May Also Be Removed...
- Vegetables. Part 3
- Fonds D'artichauts A La Du Barry - Artichoke Bottoms, Du Barry Style Fill artichoke bottoms with cooked cauliflower, cover with Mornay sauce, besprinkle with grated Parmesan cheese and melted butte...
- Vegetables. Part 4
- Aubergine A La Mornay Au Gratin - Baked Eggplant, Mornay Style Peel I eggplant and cut it in 1/2-mch slices; salt them lightly and put away for 1 or 2 hours to extract the humidity; then press them...
- Vegetables. Part 5
- Coquilles De Champignons Gratinees - Baked Mushrooms In Shells Fill some shells with mushrooms in cream, strew over bread crumbs and melted butter, and bake in a hot oven to a nice golden hue. ...
- Vegetables. Part 6
- Choux Farci Pour Garniture - Stuffed Cabbage For Garnishing Stuffed cabbage may be prepared for garnishing, as explained above, but instead of a whole head being used, only a few leaves should be t...
- Vegetables. Part 7
- Choux De Bruxelles A L'anglaise - Brussel Sprouts, English Fashion Boil the sprouts as shown above, but do not refresh them. When done, drain on a towel, so that all humidity will be absorbed; dres...
- Vegetables. Part 8
- Chouxfleur A La Villeroi - Cauliflower, Villeroi Style Divide a cooked head of cauliflower into flowerets, dip into Villeroi sauce, place on an oiled dish, and put on ice to get thoroughly cold; eg...
- Vegetables. Part 9
- Carrottes Nouvelles A La Creme - New Carrots In Cream Cook as above, but instead of veal gravy add cream, and finish with butter. Carrottes A La Vichy - Carrots, Vichy Style Peel some ten...
- Vegetables. Part 10
- Gumbo Aux Fines Herbes - Stewed Okra With Fine Herbs Cut both ends from 3 dozen dwarf okra, put them in a pan with 2 ounces of butter and 2 gills of chicken broth; season with salt and red pepper; ...
- Vegetables. Part 11
- Haricots De Lima Au Beurre - Lima Beans With Butter Have some Lima beans shelled and washed; plunge them into boiling, lightly salted water, and allow them to cook over a brisk fire until done; the...
- Vegetables. Part 12
- Maize Au Beurre - Corn Cut Off Split the grains lengthwise, and with the back of the knife lightly press upon the ear of corn, thus removing the corn and leaving the hulls on the ear. Toss the corn...
- Vegetables. Part 13
- Nouilles A La Milanaise - Noodles, Milan Fashion Make 1/2 pound of noodles. When cooked and drained, heat 2 ounces of butter in a saucepan, add the noodles, 1 gill of well reduced tomato sauce, I g...
- Vegetables. Part 14
- Piments Verts Farcis Aux Crevettes A L'indienne - Green Peppers Stuffed With Shrimps, Indian Fashion Remove the skin from the peppers, and prepare the following stuffing: Chop fine 2 onions and ...
- Vegetables. Part 15
- Petits Pois Au Beurre - Green Peas With Butter Cook the peas as for English fashion, drain and toss them with a piece of butter, season with salt and sugar. Croquettes De Pois Casses - Croqu...
- Vegetables. Part 16
- Pommes De Terre Mlreille - Mlreille Potatoes Proceed as for Potatoes Anna, making alternate layers of potatoes and sliced artichoke bottoms, finish to cook and serve as Potatoes Anna. Note. ...
- Vegetables. Part 17
- Croquettes De Riz Pour Garniture - Rice Croquettes For Garnishing Heat 3 ounces of butter in a saucepan, put in 4 ounces of rice, stir for a few minutes, moisten with I quart of fat chicken broth, ...
- Vegetables. Part 18
- Tomates Au Gratin A L'indienne - Baked Tomatoes, Indian Fashion Scald I dozen ripe tomatoes, peel and free them from seeds and cut then in quarters. Put in a pan with I ounce of butter, season with...
- Salades - Salads
- There are in existence several treatises on salads, and as a matter of fact it may be stated that of late there has been a constant demand for something new in this line. Appended is given a scor...
- Salades - Salads. Continued
- Tomates A La Du Barry - Tomatoes, Du Barry Style Choose 12 large ripe tomatoes, scald and peel them, cut a small slice off the top of each, scoop out with the vegetable spoon, season with salt and ...
- Entremets De Douceur Et Desserts - Sweet Dishes And Desserts
- Originally it was not our intention to publish any receipts for sweet dishes in this treatise; but, while appearing serially in 'The Caterer, there were so many requests for sweet fancy dishes of eas...
- Sweet Dishes And Desserts. Part 2
- Peches A La Sultane - Peaches, Sultan's Fashion Cook the peaches as in previous receipt, and serve with vanilla ice cream in the center; decorate with candied fruit. Note. - Different sorts of f...
- Sweet Dishes And Desserts. Part 3
- Croquettes De Marrons Sauce Sabayon - Chestnut Croquettes, Sabayon Sauce Parboil and peel some chestnuts, cook them in a light syrup, with a vanilla stick. When done, pass through a sieve and thick...
- Sweet Dishes And Desserts. Part 4
- Pudding Souffle A La Morn Ay- Souffle Pudding, Mornay Style Put 8 ounces of sweet butter into a basin; work it well with a spoon until it becomes foamy; add 8 ounces of powdered sugar, 6 egg yolks ...
- Sweet Dishes And Desserts. Part 5
- Pudding A La Marechale - Marshal Pudding Beat together until quite foamy 8 ounces of butter with 8 ounces of powdered sugar, add 10 egg yolks and 10 egg whites whipped to a stiff froth. Previous...
- Sweet Dishes And Desserts. Part 6
- Omelette Soufflee A La Stephanie - Puff Omelet, Stephany Style Prepare an ordinary vanilla puff omelet with 4 Volks and 8 whites, and mix with it 4 lady fingers, cut in small cubes and moistened wi...
- Sweet Dishes And Desserts. Part 7
- Biscuits A La Cuiller Pralines Aux Amandes - Lady Fingers With Almonds Proceed as for lady fingers, but shape them somewhat smaller, before dredging them with sugar; besprinkle them with finely cho...
- Sweet Dishes And Desserts. Part 8
- Glace A Vanille - Vanilla Ice Cream Dilute 8 egg yolks with a little water, add 8 ounces of powdered sugar, beat well and then incorporate by degrees I quart of boiling cream or milk, or I pint of ...
- Sweet Dishes And Desserts. Part 9
- Plombiere A L'ananas - Pineapple Plombiere Peel and cut a medium-sized pineapple in small squares, pour over 1 pint of boiling syrup at 30 degrees, cover and allow to get cold, then dilute with wat...
- Auxiliary Receipts
- Gelee De Viande - Aspic Or Meat Jelly In preparing meat jelly, it is essential to use such meats as contain a good deal of gelatinous matter. Put into a stock boiler, veal knuckles, soaked pig's...
- Auxiliary Receipts. Part 2
- Farce De Poisson - Fish Force-meat Pound in the mortar I pound of pike or bass, add 6 to 8 ounces of panada, 6 ounces of butter, 2 yolks and 3 whites of eggs, rub through a fine sieve; set in a bow...
- Auxiliary Receipts. Part 3
- Petits Vol-au-vent Ou Bouchees - Small Puff Paste Patties Follow same directions as for large puff paste patties, using a fluted paste cutter 23/2 inches in diameter, and a plain 1 1/2-inch cutter ...
- Auxiliary Receipts. Part 4
- Puree De Champignons - Puree Of Mushrooms Wash, drain and chop fine 2 pounds of fresh mushrooms, toss them with 4 ounces of butter until their humidity is all evaporated, then add I quart of Becham...
- Auxiliary Receipts. Part 5
- Beurre A La Portugaise - Butter, Portuguese Fashiox Blend 4 hard-boiled egg yolks with 2 gills of thickly reduced tomato sauce; add the butter and rub through a fine sieve. Beurre De Raifort...
- Books
- Second Edition Of How to Make Money in a Country Hotel By J. Elliott Lane. A book that will probably be purchased by every hotel manager and department head in America. How to Make Money ...
- Books. Continued
- A New Principle in Baking And the Right One. Every Part of Every Article Baked In this Oven will be Baked Exactly Alike, Top, Bottom, Sides and Ends. Accomplished by means of our new principle o...
My Books
