The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches | by Charles Elme Francatelli

In all its branches, comprising, in addition to english cookery, the most approved- and recherche systems of french, italian, and german cookery; adapted as well for the largest establishments as for the use of private families.

Title	The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
Author	Charles Elme Francatelli
Publisher	Thomas L. White
Year	1859
Copyright	1859, Thomas L. White
Amazon	The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches

Francatelli's Cook.

The Modern Cook;

A Practical Guide To The Culinary Art

Ex libris Rev. Bab Dou

By Charles Elme Francatelli, Pupil To The Celebrated Careme, And Late Maitre-D'hotel And Chief Cook To Her Majesty The Queen.

From The Ninth London Edition, Carefully Revised And Considerably Enlarged. With Sixty-Two Illustrations'

New Orleans:

Thomas L. White, 106 Canal Street.

Price Three Dollars,

1859.

To The Right Hon. The Earl Of Errol.

My Lord,

The honor conferred on me in being permitted to dedicate the following pages to your Lordship, presents an opportunity, of which I gladly avail myself, to express publicly my grateful acknowledgments for the liberal encouragement and uniform kindness I have ever experienced, since I had the good fortune to come under your Lord-ship's notice.

If my anxious endeavor to produce a useful treatise on the art I profess, worthy of public favor and of the distinguished patronage I have received, shall be successful, the satisfaction this will give me will ever be associated with a grateful recollection of the many facilities afforded me for acquiring additional practical knowledge and experience, while in Her Majesty's service as Chief Cook and Maitre-d'Hotel, in which office I had the advantage to act under the liberal and judicious directions of your Lordship, when Lord Steward of the Household.

I have the honor to be, My Lord, "With the greatest respect, Your Lordship's most obedient and very humble servant,

Charles Elme Francatelli.

Preface To The Ninth Edition: In introducing the present Edition of The Modern Cook to the public, I beg to return my thanks for the patronage that has been awarded to former Editions, by the public at large, as well as by the pro...

Preface To The First Edition: In his present undertaking, the Author's object has been to produce a treatise which may be useful, not only to cooks themselves, but also to those who employ them. He has, accordingly, been as sparin...

Glossary: Altemande. Reduced or concentrated white veloute Sauce, thickened with cream and yolks of eggs, and seasoned with nutmeg and lemon-juice. Angelica is a plant, the tender tubular branches of which, af...

Common Stock And Stock Sauces: 1. Common Stock, Or Grand Stock For General Purposes When about to prepare for the reception of company, it is advisable to begin, if there be sufficient time, two days beforehand in summer, or three...

Sauces In General. Grand Sauces: Comprising Espagnole,* or Brown Sauce. Cream Bechamel. Veloute,* or White Sauce. Allmande Sauce. Bechamel Sauce. 3. Espagnole, Or Brown Sauce Let the stock Espagnole (No. 2) be turned out into a...

Special Sauces: Comprising Financiere Sauce. Turtle do. Salmis do. Do. d I'ancienne. Brown Italian Sauce. White Italian do. Fine Herbs do. Pascaline do. D' Uxelles do. Poor-man's do. Piquante do. Gherkin do. White Ra...

Special Sauces. Part 2: 11. Salmis Sauce A L'Ancienne Chop off the trimmings of the birds that have been roasted for an entree (woodcocks or snipes are generally chosen for this purpose) ; place the trimmings in a stewpan, ...

Special Sauces. Part 3: 17. Poor Man's Sauce Chop an onion very fine, put it into a stewpan with a small piece of butter, and gently fry the onion on the fire until it assumes a light-brown color; then add a tablespoonful o...

Special Sauces. Part 4: 22. Tomata, Or Love-Apple Sauce Procure a dozen fine ripe tomatas, and, having first picked off the stalks, extract the seeds and watery parts, by squeezing them separately in the hand; then place th...

Special Sauces. Part 5: 26. Venetian Sauce Prepare a sufficient quantity of Allemande sauce for the purpose required, and, just before dinner-time, add a pood spoonful of tarragon leaves, cut into diamond-shapes, and blanch...

Special Sauces. Part 6: 33. Bigarrade Sauce With the carcasses of two or more roasted ducks, make an essence; clarify it, and reduce it to half glaze. To this add a small ragout-spoonful of worked Espagnole, the juice of on...

Special Sauces. Part 7: 39. Supreme Of Game This is made like the previous sauce, except that, according to the first method, some essence of game must be used instead of the chicken consomme, and in the second recipe, the ...

Special Sauces. Part 8: 46. Albert Sauce Grate three large sticks of horse-radish, put them into a stewpan with a pint of good broth ; let this simmer gently on a moderate fire for half an hour, then add a little white sauc...

Special Sauces. Part 9: 50. White Oyster Sauce Put the oysters into a stewpan, and set them to boil for five minutes on the stove-fire, drain them on a sieve (saving their liquor in a basin), wash and beard them, taking car...

Special Sauces. Part 10: 57. Bordelaise Sauce Mince two ounces of lean ham, and put it into a stewpan with two cloves of garlic, a few peppercorns, a blade of mace, some thyme, and a bay-leaf, some sprigs of tarragon, and ha...

Special Sauces. Part 11: 62. Cherry Sauce Put a pot of black currant jelly into a stewpan, together with six ounces of dried cherries, a small stick of cinnamon, and a dozen cloves tied up in a piece of muslin; moisten with ...

Special Sauces. Part 12: 68. Sauce A La Gasconne Take a small spoonful of French capers, with about an ounce of truffles, and chop each separately, very fine; put these into a smalt stewpan, together with one clove of garlic...

Special Sauces. Part 13: 71. Butter Sauce For Asparagus Prepare some sauce as directed in the foregoing recipe, and add a little double cream, with a teaspoonful of French vinegar. This sauce is also served with cauliflower...

Special Sauces. Part 14: 80. Bread Sauce Put a gill of cream and a little milk into a small stewpan with a large gravy-spoonful of bread-crumbs, a small onion, some peppercorns, and a little salt; stir the sauce on the fire ...

Special Sauces. Part 15: 86. Sauce Moutarde, Or Mustard Sauce Into about half a pint of good butter sauce, mix two tablespoonsful of prepared English mustard and one of French ditto; make the sauce hot, and serve. This sauc...

Special Sauces. Part 16: 92. Cream Sauce, Or Bechamel, For Salt-Fish Place four ounces of sifted flour in a stewpan, with an equal quantity of fresh butter; knead them together well with a wooden spoon ; add an onion, a carr...

Cold Sauces: Comprising Cambridge Sauce. Remoulade do. Tartar do. Mayonnaise do. Green do. do. Red, or Coral do. do. Mayonnaise Sauce of savory jelly. Provencale Sauce. Cold Poivrade do. Wild Boar's Head do. Bra...

Cold Sauces. Continued: 98. Green Mayonnaise Sauce Blanch some tarragon, chervil, a little burnet, and some parsley; extract the water therefrom; pass the Ravigotle thus produced through a sieve, and proceed to incorporate ...

Purees of Vegetables For Garnishing: Comprising Purge of Peas. Windsor Beans. Carrots. Turnips. Celery. Cauliflowers. Spinach. Sorrel. Endive. Chestnuts. Potatoes. Purie of Artichokes. Asparagus. Onions a la Soub...

Purees of Vegetables For Garnishing. Part 2: 110. Puree Of Celery Cut the white part of six or eight heads of celery into half-inch lengths, boil these in water for five minutes, plunge them in fresh water, and drain the celery in a napkin; the...

Purees of Vegetables For Garnishing. Part 3: 114. Puree Of Endive Trim off all the outside leaves of a dozen full white-heart endives; wash them thoroughly, and carefully remove all insects, etc.; throw the endives into a stewpan of boiling wat...

Purees of Vegetables For Garnishing. Part 4: 118. Puree Of Asparagus Break off the tender portions of a bundle of sprue asparagus, wash them in a large pan, with a good handful of green onions and double that quantity of picked parsley ; set th...

Purees of Vegetables For Garnishing. Part 5: 122. Puree Of Mushrooms Clean a pottle of white button mushrooms, chop them up, adding meanwhile the juice of half a lemon to prevent them from turning black; when chopped fine, place them in a deep ...

Vegetables For Garnishing: Comprising Garnish of Truffles in Glaze. a la Parisienne. in Supreme. of whole Truffles. Mushrooms a l'allemande do. in Espagnole. of young Carrots. Carrots cut in fancy shapes. Turnips...

Vegetables For Garnishing. Part 2: 133. Garnish Of Mushrooms In Espagnole Sauce Prepare the mushrooms as directed in the foregoing recipe, drain them on a napkin, and place them in a stewpan or bain-marie, with sufficient finished Esp...

Vegetables For Garnishing. Part 3: 138. Garnish Of Cucumbers In Scollops Cut three cucumbers into inch lengths; divide each piece, length-wise, into two or more pieces, according to the size of the cucumber, so that, when trimmed, the...

Vegetables For Garnishing. Part 4: 141. Garnish Of Celery A L'Espagnole Prepare the celery as directed in the foregoing article, and when it is thoroughly done, add a ragout-spoonful of finished Espagnole auce and a small piece of gla...

Vegetables For Garnishing. Part 5: 148. Garnish Of Asparagus Peas Cut a bundle of sprue asparagus into peas, boil them green, and follow the directions contained in the foregoing article. 149. Garnish Of Button Onions For Matelotte...

Vegetables For Garnishing. Part 6: 155. Garnish Of Brocoli Of Cauliflowers Cut one or more heads of cauliflower or brocoli into small buds, trim these and boil them in a stewpan with some butter, salt, and a little minionette pepper, ...

Vegetables For Garnishing. Part 7: 161. Garnish Of Bed Haricot Beans These should be prepared exactly in the same manner as the white beans. There is, also, a species of small brown peas, called lentils - to be had of all oilmen, whic...

Vegetables For Garnishing. Part 8: 165. Sauerkraut Procure two pounds of fresh imported sauerkraut, wash it thoroughly in several waters, and then drain it in a colander. Next, put it into a stewpan with one pound of parboiled streaky...

Essences, Gravies, And Prepared Savory Butters For Finishing Sauces, Etc: Comprising Essence of Shalots. Truffles. Mushrooms. Fine Herbs for broiled meats. Orange for wild fowl. Aspic-jelly. Woodcocks. ,, Game for broiled partridges, etc ,, Garlic for broiled fowls,...

Essences, Gravies, Savory Butters For Finishing Sauces. Part 2: 172. Essence Of Aspic-Jelly Put the following ingredients into a small stewpan: a few branches of green tarragon, a little chervil, a handful of chives, a bay-leaf, and sprig of thyme, mignionette pe...

Essences, Gravies, And Savory Butters For Finishing Sauces, Etc. Part 3: 177. Essence Of Sage And Onions For Geese And Ducks Chop two large onions and a dozen sage-leaves separately, put them into a small stewpan with a pat of butter, some pepper and sult, and fry them on...

Ragouts And Garnishes: Comprising Toulouse ragout. Financiere do. Calf's head do. d la Tortue. Chipolata do. Strasbourg do. of fat livers. Perigueux do. Matelotte do. Do. Normande do. Bourguignotte do. Crayfish do....

Ragouts And Garnishes. Part 2: 192. Perigueux Ragout Prepare some scollops of fat livers and truffles, as for the foregoing ragout; to these add some small quenelles, cocks'combs and kernels, and some button mushrooms; then add a ...

Ragouts And Garnishes. Part 3: 198. Ragout Of Scollops Of Sweetbreads First blanch, and then braize, a little white broth, three or more throat sweetbreads, for about twenty minutes; then take them up on a plate, and allow them ...

Ragouts And Garnishes. Part 4: 205. Ragout Of Scollops Of Larks Cut out, trim, and slightly simmer, in a little butter, the fillets of two dozen larks; drain them on a napkin, and place them in a small stewpan, with a sauce made ...

Ragouts And Garnishes. Part 5: 209. Ragout Of Ox-Palates Steep six ox-palates in water for several hours, keeping the vessel that contains them near the stove-fire, so that the water may become gradually tepid, which materially ...

Broths And Consommes In General, For Soups, Etc: Comprising Nutritive Soup Empotage or Consomme for soups in general. Brown Consomme of fowls. pheasants or partridges. rabbits. White Consomme of fowls. pheasants or partridges. Brown extrac...

Broths And Consommes In General, For Soups, Etc. Part 2: 214. Consomme Of Fowls For Soups Take two or more fowls, according to the quality of broth required; roast them before a brisk fire until half done; and then put them into a small, well-tinned ...

Broths And Consommes In General, For Soups, Etc. Part 3: 218. White Consomme Of Pheasants Or Partridges The same process is to be followed in making this consomme, as the foregoing, substituting, of course, game for poultry. This consomme, after being ...

Medicinal Broths And Consommes For Invalids: Comprising Plain chicken broth. Pectoral do. do. Mutton do. Beef tea. Crayfish broth. Decoction of snails. Mucilaginous chicken broth. 223. Plain Chicken Broth Cut a young fowl or chicken into fo...

Braizes, Poeles, Mirepoix, Etc: Comprising Braize for general purposes. White poele for poultry. Frying batter for fillets of fish, Ac. Do. for fruit fritters. Boiled Marinade, or pickle. Cold Marinade. Blanc or White Braize f...

Braizes, Poeles, Mirepoix, Etc. Continued: 234. Boiled Marinade Cut into slices, and put into a stewpan, four carrots, the same number of onions, and two heads of celery, to which add parsley, four bay-leaves, thyme and sweet basil, a dozen ...

Quenelle Force-Meats In General, And Force-Meats For Gratins: Comprising Bread Panada for quenelles. Quenelle of Hare. Pate a choux Panada. Do. of Rabbit Preparation of Calf's Udder. Do. of small Birds. Quenelle of Chicken or Fowl. Do. of Fish or Lobsters. Do...

Quenelle Force-Meats, Force-Meats For Gratins. Part 2: 243. Quenelle Of Fowl Take of panada and prepared udder, or fresh butter, half a pound of each, to these add ten ounces of prepared fillets of chicken, as directed above, and pound all three ...

Quenelle Force-Meats In General, Force-Meats For Gratins. Part 3: 248. Force-Meat Of Liver And Ham, For Raised Pies Take the whole or part of a light-colored calf's liver, or several fat livers of any kind of poultry, if to be obtained. If calf's liver be used, ...

Clear Consomme Soups In General: Comprising Spring Soup. Do. d la vertpre. Julienne Soup. Jardiniere do. Chiffonade do. Nivernaise do. Xavier do. Dauphine do. Barley do. d la Princesse. Quenelles of fowl in consomme'. Vermi...

Clear Consomme Soups In General. Part 2: 256. Chiffonade Soup Truss two spring chickens, and boil them in some good white consomme. When done and cooled, cut them into small members, paring off the skin; put these into a well-tinned ...

Clear Consomme Soups In General. Part 3: 259. Dauphine Soup Take half a pint of strong consomme of fowl, and pour it gradually into a stewpan containing eight yelks of eggs beaten up with a little salt, nutmeg, and pepper; when the egg is ...

Clear Consomme Soups In General. Part 4: 263. Macaroni Clear Soup Boil one pound of Naples macaroni in two quarts of water, an ounce of fresh butter, a little salt, and minionette pepper. When the macaroni is done, which will take about ...

Clear Consomme Soups In General. Part 5: 270. Scotch Broth Take a neck of fresh mutton, trim it the same as for cutlets; take the scrag and trimmings, with two carrots, three turnips, two heads of celery, two onions, a bunch of parsley, ...

Clear Consomme Soups In General. Part 6: 273. Brunoise Soup Take carrots, turnips, heads of celery, leeks, and onions, of each a couple; cut them into small dice and fry them in a stewpan, over a slow fire, with an ounce of fresh butter, a ...

Clear Consomme Soups In General. Part 7: 276. Sportsman's Clear Soup With two teaspoons mould about four dozen very small quenelles of any sort of game; poach these in broth, and then drain them on a clean napkin, and afterward put them ...

Clear Consomme Soups In General. Part 8: 280. Soup Of Gratinated Crusts A La Princesse. Prepare The Same Number Of Rolls, According To The Preceding instructions. A tew minutes before dinner, add to the crusts three dozen small quenelles ...

Purees Of Vegetables. General For Soups: Comprising Puree of Peas a I'Anglaise. Do. of Green Split Peas. Do. of Red Haricot beans d la Condi. Do. of White Harico't Beans. Do. of Lentils a la Heine. Do. of Lentils a la Soubise. Do. of L...

Purees Of Vegetables. General For Soups. Part 2: 285. Puree Of Green Split-Peas Follow the foregoing instructions, taking care, however, to substitute green split-peas for yellow. When the puree is ready, in order to give it as much as possible ...

Purees Of Vegetables. General For Soups. Part 3: 290. Puree Of Lentils A La Brunoise This soup is recommended to be served when there happens to be in the larder any remaining stock of puree of lentils, or brunoise soup, which can be mixed for ...

Purees Of Vegetables. General For Soups. Part 4: 294. Brown Puree Of Turnips Slice up about eight large sound turnips, put them into a stewpan, into which a quarter of a pound of fresh butter has been previously melted, and add a tablespoonful of ...

Purees Of Vegetables. General For Soups. Part 5: 299. Brown Puree Of Chestnuts Take a hundred chestnuts (Spanish or Lyons chestnuts are the best) cut off the points or slit them across to prevent them from banting and flying about; put them in a ...

Purees Of Vegetables. General For Soups. Part 6: 304. Soup A La Fabert Take six quails, draw, singe, and cut them into quarters, making two fillets with the pinion left on as for a fricassee, and bone the legs, leaving only sufficient length of ...

Purees Of Vegetables. General For Soups. Part 7: 309. Crecy Soup With Whole Rice Wash, blanch, and boil in consomme, half a pound of Carolina rice; add this to a sufficient quantity of Crecy or carrot soup, either prepared for the occasion, or ...

Purees Of Vegetables. General For Soups. Part 8: 314. Puree Of Asparagus A La St. George Prepare a puree similar to the foregoing, place in the soup-tureen about three dozen very small quenelles of fowl, and about half a pint of small fillets or ...

Soups Made With Rice Or Pearl-Barley: Comprising Cream of Rice d la Royale. Do. d la Victoria. Do. d la Cardinal. Do. a la Juvenal. Do. d la Chasseur. Cream of Pearl-barley a la Victoria. Cream of Pearl-barley d la Seine. Do. d la ...

Soups Made With Rice Or Pearl-Barley. Continued: 321. Puree Of Rice A La Chasseur Wash and blanch half a pound of Carolina rice, and after draining all the water from it, put it on to boil with a quart of consomme of pheasant or partridge. When ...

Bisques Of Crayfish And Shellfish Soups In General: Comprising Bisque of Quails d la Prince Albert. Rabbits au Veloutt. Snipes d la Bonne bouche. Crayfish d I'Anciinne. Bisque of Crayfish d la Malmesbnry. Crab d la Fitzhanlinge. Lobsters d la ...

Bisques Of Crayfish And Shellfish Soups In General. Part 2: 330. Bisque Or Snipes A La Bonne Bouche Procure six fat snipes, perfectly fresh and not fishy; fillet them, and follow the instructions given for making the bisque of quails a la Prince Albert (No. ...

Bisques Of Crayfish And Shellfish Soups In General. Part 3: 332. Bisque Of Crayfish A La Malmesbury Cleanse thoroughly two quarts of muscles, steam them in a well-covered stewpan, and then pick out all the white muscles from the shells, and put them into a ...

Fish Soups And Water Souchets In General: Comprising Oyster Soup d la Plessy. Soup of fillets of Soles d la Bagration. Potage of Eels d la Richmond. Do. of fillets of Flounders d I'Anglaise. Sturgeon Soup d l'Americaine. Do. d I'Anqlaise...

Fish Soups And Water Souchets In General. Part 2: 338. Eel Soup A La Richmond Fillet three Thames eels, and cut the fillets into small scollops; place these, in circular order, in a large sauta-pan containing about four ounces of clarified butter; ...

Fish Soups And Water Souchets In General. Part 3: 341. Sturgeon Soup A Langlaise Prepare the sturgeon for this soup in the same way as for the preceding, with the exception that the sauce must be white. Having made a thin white Veloute sauce, in ...

Fish Soups And Water Souchets In General. Part 4: 343. Water Souchet Of Crimped Salmon Perfection in the preparation of this dish can only be attained by using the fish a few hours after it is caught. Moreover, those engaged in catching the fish ...

English Soups: Comprising Turtle Soup. Do. clear. Mock-Turtle Soup. Do. clear. Mulligatawney do. Giblet Soup d I'Anglaise. Do. d V Irlandaise. Ox-tail Soup. Calves'-feet Soup d la Windsor. Hare Soup a l'Anglaise. ...

English Soups. Part 2: 348. Clear Turtle Soup Proceed in the preparation of the turtle stock, in every respect, according to the preceding instructions. The glutinous parts of the turtle having been cut into squares, ...

English Soups. Part 3: 350. Clear Mock-Turtle Soup To make this soup, follow the instructions laid down for making clear turtle, merely substituting calf's head for turtle. 351. Mulligatawney Soup Cut up two or more ...

English Soups. Part 4: 353. Clear Giblet Soup A L'Irlandaise Prepare the giblet broth in every respect as directed for making the foregoing soup, trim and put the giblets away in a soup-pot, skim off every particle of fat ...

English Soups. Part 5: 356. Hare Soup A L'Anglaise Skin and paunch a hare, and cut it up as follows :-first take off the legs close to the loins, and divide them into three pieces, slip the shoulders off and cut them into ...

English Soups. Part 6: 359. Ox-Cheek Soup Procure a fresh ox-cheek, and put it to braize in a small stockpot with a knuckle of veal and some roast-beef bones, fill the pot up from the boiling stockpot, or with water; ...

Purees Of Poultry And Game: Comprising Puree of Fowl d la Reine. d la Printaniere. d la Princes8e. d la Celestine. Red-legged Partridges d la Conti. Pheasants d la Royale. Purie of Pheasants d la Dauphine. d I'...

Purees Of Poultry And Game. Continued: 368. Puree Of Pheasants A La Dauphine Prepare a puree of pheasants as in the preceding case; when about to send the soup to table, pour it into a tureen containing four dozen small potato quenelles, ...

National Soups: Comprising Ravioli* d la Napolitaine. Rice d la Florentine. Soup d la Piemontaise. Do. d la Bearnaise. Bouillabaisse d la Provencale, Borsch, or Polish Soup. Ouka, or Russian do. Tschi, or Cabbage ...

Raviolis: Mix half a pound of sifted flour with four yelks of eggs, a little salt, and half a pat of butter; let these ingredients be placed on a paste slab, putting the yelks of eggs, etc, in the centre of the...

Raviolis. Part 2: 377. Soup A La Piemontaise Prepare a brown puree of turnips (No. 294), in which mix a large gravy-spoonful of tomatas; just before sending to table, incorporate with the soup a paste composed of ...

Raviolis. Part 3: 380. Borsch, Or Polish Soup Place in a good-sized stockpot a large knuckle of veal, an old hen, partially roasted and colored, a couple of marrow-bones, one pound of streaky lean bacon (trimmed and ...

Raviolis. Part 4: 381. Ouka, Or Russian Soup Place in a stockpot a large knuckle of veal, about a pound of raw ham, and two old hens, roasted for the purpose ; fill up with common broth, set it to boil, and having ...

Raviolis. Part 5: 382. Olla Podrida, Or Spanish National Soup Place some slices of raw ham at the bottom of the stockpot, add five pounds of gravy beef cut in slices, and a roasted old hen ; garnish with the usual ...

Italian Soups: Comprising Macaroni Soup d la Royale. d la Medicos. d la St. Pierre. Semolina Soup d la Palermo. ,, d la Venitienne. d la Pisane. 384. Macaroni Soup A La Royale Boil ten ounces of Naples...

Panadas And Light Soups For Infants And Invalids: Comprising Chicken Panada. Pheasant or Partridge Panada. Chicken or game custards Venison Panada. Nutritious liquid custards of chicken. game. Ceylon moss gelatinous chicken broth. 390. Chic...

Dressed Fish In General. Turbot And Brill: Comprising Turbot, plain boiled. d la Parisienne. broiled d la Provencale. ,, d la Careme. d la Vatel. d la creme au gratin. in Matelotte. Normande. d fa Bechamel. Turbot, d la Marechale...

Dressed Fish In General. Turbot And Brill. Part 2: 399. Boiled Turbot A La Provencals Procure a small plump turbot, make an incision in the back, and, with a strong knife, cut away an inch of the spine, trim the fins close, score it rather deep on ...

Dressed Fish In General. Turbot And Brill. Part 3: 401. Turbot A La Creme Au Gratin Boil a turbot, drain it on a dish, and while it cools, prepare some cream Bechamel sauce (No. 5); reduce it, and add the yelks of four eggs, four ounces of grated ...

Dressed Fish In General. Turbot And Brill. Part 4: 404. Turbot A La Marechale Prepare a turbot as for Matelotte Normande (No. 402), drain it, and set it on a dish to cool; then spread it over on both sides with some reduced Allemande sauce; shake ...

Salmon: Comprising Salmon d la Chambord. d la Regence. d la Genoise. d la Cardinal. d la Victoria. Salmon a l'la Marechale. ' a I'Anglaise. a I'Eeossaise. Slices of Salmon d la Tartare. Matelotte of S...

Salmon. Part 2: 414. Salmon A La Genoise Boil a salmon, skin it, and place it on a dish ; mask it with Genoise sauce (No. 30), and garnish it round with lobster quenelles, button-mushrooms, some glazed tails of ...

Salmon. Part 3: 418. Salmon A L'Anglaise Boil the salmon, either whole or in slices, in salt and water; when done, dish it up on a silver drainer, without a napkin. Plain boiled fish should never be sent to table ...

Trout: Comprising Trout a l'Italienne. ,, a Ia Gascoune. ,, a In Chevalere. a Ia Vertpre. ,, an gratin. Trout a' l'Aurore ,, a'1a Perignenx broiled, with Dutch sauce. ,, in paper eases, with fine herbs. ...

Sturgeon: Comprising Sturgeon d la Beaufort. d la Cardinal. d la Genoise. a la Dauphine. d la Perigord. Sturgeon d In Bourguignotte. a l'Indienne. au gratin with fine herbs. d la Russe. d l'Anglaise....

Sturgeon. Part 2: 433. Sturgeon A La Genoise Prepare the sturgeon as in either of the foregoing instances, and after having glazed and dished it up, pour some Genoise sauce No. 30) round it; garnish with a border of ...

Sturgeon. Part 3: 438. Sturgeon Au Gratin, With Fine Herbs This method of dressing sturgeon should be resorted to only when it happens that a sufficient remnant is left from the previous day's dinner. In such a case, ...

Cod Fish: Comprising Cod. and Oyster Sauce. Do. stuffed and baked. Do. d la creme au gratin. Crimped slices of Cod, and Oyster Sauce. ., d la Seville. Fillets of Cod d I'Indiinne. Crimped slices of Cod ...

Cod Fish. Part 2: 446. Cod A L'Indienne Trim some pieces of cod in the shape of fillets; keep them rather thick; place them neatly in a deep sauta-pan, previously buttered : then moisten them with some Indian Curry ...

Cod Fish. Part 3: 450. Scollops Of Cod A La Bechamel Cut and trim some crimped cod into neat scollops; simmer them in a sauta-pan with a little fresh butter and salt; when done, drain them on a napkin, and afterward ...

Haddocks And Cod's Sounds: Comprising Haddocks d la Royale. stuffed and baked. d la Belle-vue. broiled, with Dutch sauce. broiled, with Egg sauce. Fillets of Haddocks d la Royale. Fillets of Haddocks d la Marehale. ,...

Haddocks And Cod's Sounds. Continued: 457. Haddocks Boiled, With Egg Sauce Boil the haddocks in salt and water; when done, drain and dish them up, and send them to table with egg sauce (No. 84) in a boat. This fish, when plain boiled, ...

Dressed Soles, Gurnets, And Mackerel: Comprising Soles fried, with Shrimp sauce. boiled. d la Colbert. au gratin. with fine herbs. a la Parisenne. d la Marechale. in Matelotte Normande. & la Plessy. Gurnets stuffed...

Dressed Soles, Gurnets, And Mackerel. Part 2: 470. Soles, A La Parisienne Trim a pair of fine large soles, slit them down the back, and take the bone out; line the soles with some quenelle force-meat of whitings mixed with some chopped fine-...

Dressed Soles, Gurnets, And Mackerel. Part 3: 475. Gurnets, A La Dauphine Cut off the heads and fins from two gurnets, boil them in water with a little salt and vinegar; when done, drain and skin them, then cover them with some stiffly-reduced ...

Dressed Mullets, Etc: Comprising Mullets in cases, with fine-herbs. a l'Italienne. d la Genoise. au ragout Cardinal. d la Chesterfield. Gray Mullets, Graylings, etc. Fillets of Whiting, d la Maitre d'Hotel. d la...

Dressed Mullets, Etc. Part 2: 485. Mullets, A La Chesterfield When the mullets are trimmed, put them into a buttered sauta-pan with half a bottle of dry Champagne, some essence of mushrooms and a little pepper and salt; bake ...

Dressed Mullets, Etc. Part 3: 486. Fillets Of Whitings, A La Maitre D'Hotel Fillet the number of whitings required, cut each fillet in two, trim the ends neatly round, and place the fillets side by side in a buttered sauta-pan; ...

Dressed Mullets, Etc. Part 4: 489. Fillets Of Whitings, A La Royale Trim and marinade the fillets of whitings in the manner directed for preparing whitings a la Horly (No. 487). About twenty minutes before dinner, drain the ...

Fresh-Water Fish: Comprising Section I Char, d la Genoise, in Matelotte. d la Hollandaise. d la Beaufort. Lamprey in Matelotte. a la Foley. Lamprey, d la Beauchamp. Smelts fried. in Matelotte. in cases, with ...

Fresh-Water Fish. Continued: 498. Lamprey, A La Foley Take two fine lampreys, thoroughly cleansed, form each into a circular shape, and fasten them with string : then stew them in Claret, with the addition of vegetables, etc, ...

Fresh-Water Fish. Section II: Comprising Eels, spitchcocked. plain broiled. stewed, d I'Anylaiee. Matelotte of Eels, d la Bordelaise. d la Parisienne. d la Genoise. Eels, d la Dauphinoise. d la Venitienne. d la Tarta...

Fresh-Water Fish. Section II. Part 2: 503. Eels, Stewed A L'Anglaise The eels being skinned, trimmed, and cut into pieces about two inches long, place them in a stewpan, with some sliced carrot, onion, parsley, bay-leaf, and thyme, a ...

Fresh-Water Fish. Section II. Part 3: 505. Matelotte Of Eels, A La Parisienne CUt the eels into four-inch lengths, put them into a stewpan with sliced carrot, etc. ; moisten with a bottle of French white wine, some essence of mushrooms, ...

Fresh-Water Fish. Section II. Part 4: 508. Eels, A La Venitienne Cut the eels into pieces four inches long, stew them in some mire-poix of French white wine; when done, drain, trim, and glaze them with some lobster coral-colored glaze, ...

Fresh-Water Fish. Section II. Part 5: 512. Carp, A La Chambord Choose, if possible, a carp* weighing about six pounds, and after scalding, drawing, and thoroughly cleansing the fish, stuff it with some quenelle force-meat of whitings. ...

Fresh-Water Fish. Section II. Part 6: 514. Carp, A La Bourguinotte Stew the carp whole in red wine, when done, drain, and place it on an oval dish; sauce it with a rich Bourguignotle sauce (No. 28), garnish with soft roes and crayfish, ...

Fresh-Water Fish. Section III: Comprising Pike, or Jack. stuffed and baked. a la Chnmbord etc. ,, fried in slice, a la Hollunda ,, crimped in slices, a la Hollandaise; Fillets of Pike. Perch. a la standby. a la Wastra . a la...

Fresh-Water Fish. Section III. Continued: 525. Fillets Of Pike May be dressed in every variety in which salmon, turbot, or soles are capable of being sent to table; and the directions given under those heads will suffice. It is necessary, ...

Skate, Whitebait, And Scolloped Shell-Fish: Comprising Crimped Skate, boiled. fried. with nut-brown butter. d I'ltalienne. with fine-herbs au gratin. Crimped Skate, a la Pascaline. d la Royale. White Bait. Scolloped Oysters. Mus...

Skate, Whitebait, And Scolloped Shell-Fish. Continued: 535. Crimped Skate, A La Pascaline Turn the pieces of skate round in the usual manner, boil, drain, and dish them up; then pour over the fish a well-seasoned sauce a la Pascaline (No. 15) made ...

Removes Of Beep: Comprising Braized Roll of Beef, a Ia Flamande. a Ia Printaniere. a la Polonaise. a l' Allemande. ,, d Ia Royale. ,, d la Windsor. d la Claremont. Braized Roll of Beef, d la d'Orleans...

Removes Of Beep. Part 2: 542. Braized Roll Of Beef, A L'Allemande Braize the beef in the usual manner, garnish it round with stewed sauer-kraut (No. 165), round which place a border of potatoes cut in the shape of large ...

Removes Of Beep. Part 3: 546. Braized Roll Of Beef, A La D'Orleans Prepare, braize, and trim the beef as in the foregoing case; thoroughly absorb the oily matter from the surface of the fat, and cover it all over with the ...

Removes Of Beep. Part 4: 548. Braized Roll Of Beef, A La Richelieu Braize the roll of beef in exactly the same manner as directed for beef a la Flamande (No. 539); when done, drain, trim, glaze, and dish it up; garnish it ...

Braized And Roast Fillets Of Beef: Comprising Fillet of beef, d la Napolitaine. d la Macedo'ne. d la Jardiniere. with Chevreuilsauce. a l'Allemannde. an Madere. Fillet of Beef, d la Milanaise. d l'Anglaise. d la Nivernaise,...

Braized And Roast Fillets Of Beef. Part 2: 554. Braized Fillet Of Beef, A La Jardiniere Braize a larded fillet of beef according to the foregoing instructions and when done, glaze and place it on its dish; garnish it round with alternate ...

Braized And Roast Fillets Of Beef. Part 3: 558. Braized Fillet Of Beef, A La Milanaise Braize a larded fillet of beef in an oval braizing-pan garnished with the usual quantity of vegetables, etc. ; moisten with a bottle of Sherry or Malaga; ...

Boiled And Stewed Briskets, Edgebones, Rounds, And Ribs of Beef: Comprising Boiled Brisket of Beef, a I'Anglaise. d V Ecarlate. Stewed Brisket of Beef, d la Flamande. Edgebone of Beef, d I'Anglaise. Bound of Beef, d I'Anglaise. ,, d la Chasseur. Bibs of Beef,...

Boiled And Stewed Briskets, Edgebones, Rounds, Ribs of Beef. Part 2: 567. Edgebone Of Beef, A L'Anglaise Procure a fine edgebone of beef well-covered with rich and delicate-looking fat; take out the kernels, and salt it in the usual manner, by merely rubbing the salt ...

Boiled And Stewed Briskets, Edgebones, Rounds, Beef Ribs. Part 3: 571. Braized Ribs Of Beef, A La Piemontaise Trim and daube with ham and truffles three small ribs of fresh beef; prepare them for braizing with the trimmings, three carrots, three onions, two heads ...

Boiled, Stewed Briskets, Edgebones, Rounds, Beef Ribs. Part 4: 574. Braized Ribs Of Beef, With Madeira Sauce Prepare the ribs of beef for braizing in the usual manner, moisten with half a bottle of Madeira and a ladleful of good consomme ; braize the beef ...

Removes Of Yeal: Comprising Roast Fillet of Veal, d VAnglaise. d la Maccdoine. d la Jardiniere. Roast Neck of Veal, d la Crime. d la Montmorency. d la Dreux. d la lyUxelles. d I'Ecarlate. d la Ro...

Removes Of Yeal. Part 2: 580. Braized Neck Of Veal, A La Montmorency Trim a neck of white veal, according to the directions given in the preceding article ; then, with a thin long-bladed knife, pare off the skin and sinew ...

Removes Of Yeal. Part 3: 584. Neck Of Veal, A La Royale Trim and braize a neck of veal, and afterward let it get partially cool in its own braize; drain it on an earthen dish, and mask it entirely with a coating of thick ...

Removes Of Yeal. Part 4: 586. Noix Of Veal, A La Financiere Prepare and braize a noix or cushion of veal in every respect the same as the foregoing; the wine may, however, if thought proper, be omitted ; when the noix is ...

Removes Of Yeal. Part 5: 590. Roast Loin Of Veal, A La Monglas Roast off a loin of veal, according to the foregoing directions: next, with a sharp knife, make an incision two inches deep along the sides and ends of the loin,...

Removes Of Yeal. Part 6: 592. Loin Of Veal, A La Royale Prepare and braize a loin of veal, as directed in the preceding article; when done, allow it partially to cool in its own braize, then strain it on the drainer of the ...

Removes Of Yeal. Part 7: 596. Breast Of Veal, A La Bourgeoise Bone, trim, and roll a breast of veal, according to the preceding instructions; prepare it an oval stewpan, with 4 oz. of fresh butter, and set it to simmer on a ...

Removes Of Yeal. Part 8: 600. Rolled Breast Of Veal, A La Royale For this preparation, follow the directions given for loin of veal a la Royale. Note. - In addition to the foregoing methods of preparing breasts of veal for ...

Remotes Of Legs, Loins, And Necks Of Mutton: Comprising Boiled Leg of Mutton, d I' Anglaise. Braized with roots. d la Provencale. ,, d la Soubise. d la Bretonne. ,, d la Jardiniere. Braized Saddle of Mutton, d la Macidoine. Necks of...

Remotes Of Legs, Loins, And Necks Of Mutton. Part 2: 604. Braized Leg Of Mutton, A La Soubise Bone a leg of mutton, and lard it as in the foregoing case, stuff it with some quenelle force-meat, made with game, and secure the stuffing with twine. Then ...

Remotes Of Legs, Loins, And Necks Of Mutton. Part 3: 608. Boiled Necks Of Mutton, A L'Anglaise Saw off the scrag of two necks of mutton, and shorten the rib-bones to four inches in length; next, detach the spine-bone from the fleshy part of the neck, ...

Remotes Of Legs, Loins, And Necks Of Mutton. Part 4: 612. Necks Of Mutton, Lauded And Braized, A L'Allemande Trim, lard, and prepare for braizing, two necks of mutton, as directed in the preceding article; and about two hours before dinner-time, set ...

Removes of Lamb: Comprising Baron of Lamb, d la Montmorency. d la Printaniere. d la Jardiniere. d la Mai'tre d'Hotel. Hind-Quarters of Lamb. Saddle of Lamb, d la Dauphine. Saddle of Lamb, d la Godard. a la F...

Removes of Lamb. Continued: 618. Saddle Of Lamb, A La Dauphine Select a moderate-sized saddle of lamb, bone it, and having laid it on the table, season the inside with pepper and salt, and line it with some quenelle force-meat ...

Calves' Heads And Ox-Cheeks: Comprising Calfs-head, d I'Anglaise. plain, with Piquante sauce. ,, a la Financiere. a la Beauvaux. a la Tortue. a la Marigny. Ox-check, braized, d la Flamande. a la Polonaise. a l' Allem...

Calves' Heads And Ox-Cheeks. Part 2: 626. Calf's-Head, A La Financiers Bone a calf's-head, blanch it in boiling water for about ten minutes on the fire, then put it into cold water for ten minutes ; drain it upon a napkin, trim off all ...

Calves' Heads And Ox-Cheeks. Part 3: 628. Calf's-Head, A La Tortue Bone, blanch and trim a calf's-head, cut it up into large scollops, keep the ears whole, neatly trim the pieces, and toss them in the juice of a lemon; put them into a ...

Calves' Heads And Ox-Cheeks. Part 4: 631. Ox-Cheek, A La Polonaise Bone and trim two ox-cheeks ; prepare them for braizing as directed in the foregoing case ; moisten with half a bottle of Sherry, and allow them to simmer on the stove-...

Calves' Heads And Ox-Cheeks. Part 5: 634. Ox-Cheeks, A La Pompadour Braize the ox-cheeks very tender, and after having put them in press, and then trimmed them, mask them over with a coating of reduced Atelet sauce (No. 36) ; when the ...

Removes of Pork And Roasted Sucking Pigs: Comprising Boiled Leg of Pork, d l' Anglaise. d I' Allemande. Roast Leg of Pork. Roast Loin of do. Roast Neck of do. Roast Griskin of do. Roast Sucking Pig, a l'Anglaise. a la Perigord. a la...

Removes of Pork And Roasted Sucking Pigs. Part 2: 638. Roast Loin Of Pork Trim, score, and separate the bones of the loin of pork with a small chopper or meat saw; make an incision in the upper part of the loin for placing the stuffing, sew it up ...

Removes of Pork And Roasted Sucking Pigs. Part 3: 642. Roast Sucking-Pig, A La Perigord Procure a plump fresh killed sucking-pig, and fill the paunch with the following preparation. Wash and thoroughly clean two pounds of fresh truffles, pare them ...

Braized Hams: Comprising Braized Ham, with Spinach, etc Westphalia Ham, d I'Ensence. baked. Westphalia Ham, roasted, d la St. James d la Parisienne. Granada and Bayonne Hams. 646. Braized Ham, With Spinach,...

Braized Hams. Part 2: 647. Westphalia Ham, A L'Essence Trim and remove the thigh-bone from a Westphalia ham, and let it soak in cold water for two or three days, according to the probable length of time it may have been ...

Braized Hams. Part 3: 649. Westphalia Ham, Roasted A La St. James Prepare a Westphalia ham in every respect according to the first part of the previous directions, and having allowed it to steep in the mirepoix the ...

Removes Of Venison, Red Deer, And Roebuck: Comprising Haunch of Venison, d I' Anglaise. a' l' Allemande. d la St. George. Haunch of Red Deer roasted, d l' Ecossaise. d la Glengarry. Haunch of Red Beer, d la Kinnaird. Necks of Red Deer,...

Removes Of Venison, Red Deer, And Roebuck. Part 2: 654. Haunch Of Red Deer Roasted, A L' Ecossaise Prepare and roast this kind of venison as described for dressing a haunch of venison a l' Anglaise; observing that it is necessary to allow it to hang ...

Removes Of Venison, Red Deer, And Roebuck. Part 3: 658. Necks Of Red Deer, A La St. Andrew Prepare and braize two necks of red deer in the manner last men-tinned; when done, glaze and dish them up after the same directions; garnish with a rich ...

Removes Of Turkey And Capons: Comprising Roast Turkey, d la Perigord. a la Chipolata. a' l' Anglaise. d la Financiere. Boiled Turkey, with Celery sauce. with Oyster sauce. Capon stuffed with Truffles, d la Perigord. a la ...

Removes Of Turkey And Capons. Part 2: 661. Roast Turkey, A La Chipolata Draw and prepare a turkey for stuffing, fill it with well-seasoned veal stuffing and chestnuts, or, if preferred, pork sausage-meat may be substituted for the veal ...

Removes Of Turkey And Capons. Part 3: 666. Capon Stuffed With Truffles, A La Perigord This should be prepared according to the directions given for dressing a turkey after the same fashion (No. 660). 667. Capon, A La Godard The ...

Removes Of Turkey And Capons. Part 4: 668. Capons, A La Chipolata These are dressed in the same way as turkeys a la Chipolata (No. 66). 669. Capons, A L' Anglaise Truss and boil two plump capons, and when they are done, dish them up,...

Removes Of Turkey And Capons. Part 5: 676. Capon And Rice. After The Capon Has Been Drawn, Wash The Inside Thoroughly Clean, And Absorb All The Moisture With A Napkin. Then Nearly Fill The Capon with rice, boiled quite soft in white ...

Chickens For Removes Or Flanks: Comprising Chickens, a la Reine. a l' ltalienne. d la Sauce Tomate. d la Venitienne. a la Dauphine. d la Montmorency. d la Milanaise. a la Chivry. Chickens, d la Florentine. d la Card...

Chickens For Removes Or Flanks. Part 2: 685. Chickens, A La Montmorency Truss two or more chickens (as may be required), and let their breasts be entirely covered with close larding; next place them in a stewpan containing a wine mirepoix ...

Chickens For Removes Or Flanks. Part 3: 690. Chickens, A L'Allemande These must be trussed and boiled as usual, and when done, dished up with a border of quenelles of potatoes (No. 812), first poached, then covered with fried bread-crumbs,...

Removes Of Goose: Comprising Goose, a l' Anglaise. a l' Estouffade. a' la Flamande. a' l' Allemande. a' la Danphinoise. Goose, d la Normande. Wild Goose, d l' Aberdeen. a l'Allemande. Cygnets. d la Norwich. ...

Removes Of Goose. Part 2: 698. Goose, A L'Allemande Procure a double-handful of mugwort, rub off all the buds, and blanch them in boiling water for two minutes; then drain and put them into a small stewpan, with a large ...

Removes Of Goose. Part 3: 702. Wild Goose, L'Allemande Prepare the goose at first as directed in No. 698, then place it in a deep earthen dish, and strew upon it the following vegetables cut into thin slices: two carrots, ...

Removes Of Ducks: Comprising Ducks, a la Macedoine. Braized Ducks, with Turnips. Braized Ducks, with stewed Peas. a la Provencale. 703. Ducks, A La Macedoine Truss two ducks for boiling, and put them into an oval...

Removes Of Pheasants: Comprising Pheasants, d la Perigueux. a la Chipolata. a I' ltalienne. a, la Beauveaux. ,, a la Financiere. with pur'ee of celery. d la Soubise. d la Danphine. d la Paysanne. Pheasants,...

Removes Of Pheasants. Part 2: 714. Pheasants, A La Dauphine See Poulards a la Dauphine. (No. 684.) 715. Pheasants, A La Paysanne Truss the pheasants as for boiling with the legs tucked inside; then put them into an oval ...

Removes Of Pheasants. Part 3: 718. Pheasants, A La Flamande Truss and braize the pheasants in common stock, garnished with carrot, onion stuck with two cloves, and a faggot of parsley; when done, dish them up side by side, ...

Removes Of Pheasants. Part 4: 723. Pheasants, A La Monclas Roast two pheasants, and as soon as they come off the spit, cut the meat from the breasts by making an incision in the shape of a heart; this meat must then be cut into ...

Removes of Partridges: Comprising Partridges, d la Seville. Red-legged Partridges, d la Plessy. d la Cerito. Partridges, d la Rovigotte. d la Soubixe. d I' Ellsler. 724. Partridges, A La Seville Truss four or six ...

Meat Pies For Removes: Comprising Chicken Pie, d la Reine. Pigeon Pie, d I'Anglaise. Grouse Pie, d I'Ecossaise. Partridge Pie, d la Chaseeur. Gibblet Pie, with fine-herbs. Beefsteak and Oyster Pie. Veal and Ham Pie. Mutto...

Meat Pies For Removes. Part 2: 734. Giblet Pie, With Fine-Herbs Procure two sets of goose giblets (cleaned), scald them, afterward immerse them in cold water, and drain them upon a napkin. Then, cut the giblets into pieces about ...

Meat Pies For Removes. Part 3: 738. Pie Of Woodcocks Or Snipes, A L'Irlandaise Pick the birds clean, cut off the legs and wings, singe them, and then cut each woodcock or snipe into halves : remove the gizzards, leaving the trail,...

Meat Puddings: Comprising Beefsteak and Oyster Pudding. Mutton Pudding. Kidney Pudding. Pudding of small Birds, d la Chipolata. Snipe Pudding, d la D'Orsay. Sausage Pudding. 741. Beefsteak And Oyster Pudding Li...

Removes Of Black Game And Grouse: Comprising Black Game, d la Montagnarde. d l' Italienne. d la Suedoise. Black Game, d la Paynanne. ., d la Norwegie'nne. etc. 747. Black Game, A La Montagnarde Cut off the legs and wings, tuc...

Pate-Chauds, Or Raised Pies For Entrees: Comprising Pate-Chaud of Young Rabbits with fine-herbs. d la Sauce Poivrade. of Leverets with Truffles, d la Perigueux. of ditto d la Financiere. of Godiveau d la Ciboulette. Pate-Chaud of Yo...

Pate-Chauds, Or Raised Pies For Entrees. Part 2: 755. Pate-Chaud Of Leverets, A La Financiere Prepare these in the manner directed in the foregoing article, and when the members of the leverets are ready to receive the sauce, add a rich Financiere ...

Pate-Chauds, Or Raised Pies For Entrees. Part 3: 758. Pate-Chaud Of Ox-Palates, A L'Ltalienne Procure six fresh ox-palates, steep them in tepid water for six hours, then throw them into a large stewpan of boiling water and scald them for about ...

Vol'Au'Vents And Tourtes: Comprising Vol'au'vent, d la Nesle. d la Financiere. of Turbot, d la Bechamel. of Salmon, d la Ravigotte. of Cod, d la Crime. Yol'au'tent of Salt Fish, d' l'Anglaise. Tourte of Whitings, d la...

Vol'Au'Vents And Tourtes. Part 2: 766. Vol'Au'Vent Of Cod, A La Creme Crimped cod is best for this purpose, although plain cod may be used, bur, in either case, the fish must be dressed in boiling water, with plenty of salt thrown ...

Vol'Au'Vents And Tourtes. Part 3: 769. Tourte Of Godiveau, Au Madere Prepare about 1 lb. of godiveau (No. 250), and make it into small quenelles in the following manner : - Shake a handful of flour over a pastry-slab or kitchen-...

Timbales Of Macaroni: Comprising Timbale of Macaroni, d la Milanaise. d la Mazarin. of Nouilles, d la Chasseur. Timbale of Soft Roes of Mackerel, d Alle-mande. of Raviolis, d la Romaine. Timbale Cases. 772. Tim...

Casseroles, Oh Borders Of Rice: Comprising i 'asei role of Itiee. a la Polonaise. ., a' la Reine. Casserole of Rice, garnished with a Pur'ee of Game, a' la Belle-vuc. garnished with wings of Fowl, a I'Allemande. 777. Casserol...

Ornamental Borders Of Potato Paste: Comprising Border of Potato-paste, garnished with Scollops of Larks and Truffles. garnished with Lamb's- Feet, d la Pascatine, garnished with Ox Palates, d I' Indienne. Border of Potato-paste, g...

Chartreuses Of Vegetables: Comprising Chartreuse of Vegetables, with Partridges. Chartreuse of Vegetables, with Tendons of with Quails. Veal. 787. Chartreuse Of Vegetables, Garnished With Partridges Scrape eight lar...

Force-Meat Chartreuses: Comprising Chartreuse, d la Parisiene. Chartreuse, d la Cardinal. d la Belle Vue. 790. Chartreuse, A La Parisienn E First prepare some quenelle force-meat (No. 242), with the fillets of three fo...

Ornamental Croutstades Of Bread: Comprising Ornamental Croustades. Croustades of Bread, garnished with Calves' tails, d la Poulette. with Lambs' brains, in Matelotte Sauce. Croustade of Bread, with Scollops of Fat Livers, a d l'E...

Ornamental Croutstades Of Bread. Continued: 796. Croustade Of Bread, Garnished With Scollops Of Fat Livers, A L'Epicurienne When about to send the croustade to table, garnish it with a ragout of fat livers, prepared as follows: - Wrap two ...

Turbans And Mazarines: Comprising Turban of Ox-palates, d la Perigueux. Turban of Fillets of Hares, d la Conti. Fillets (of Fowls, d la Prince ,, Fillets of Soles, d In Ximenes. de Galles. Mazarine of Whitings, a la Venit...

Turbans And Mazarines. Part 2: 800. Turban Of Fillets Of Rabbits, A La Financiere Take out the fillets from four rabbits, trim and lard them closely. With the flesh of the legs, prepare some quenelle force-meat, and use part of ...

Turbans And Mazarines. Part 3: 803. Mazarine Of Whitings, A La Venitienne Prepare some quenelle force-meat with the fillets of five whitings, and mix therewith a large gravy-spoonful of puree of mushrooms (No. 122), some chopped ...

Entrees Of Beef: Comprising Plain Rump Steak, Beef Steak, & la Francaise. with Anchovy-butter. Fillets of Beef in their own glaze, Ac. Minced Beef, with Poached Eggs. Minced Beef, a la Portugaise. Hashed Beef, pl...

Entrees Of Beef. Continued: 809. Minced Beef With Poached Eggs Pare the fat and skin off one pound of roast beef, cut it into thin small slices, and then mince these very fine by chopping them. Put the mince into a stewpan ...

Entrees Of Ox-Cheeks: Comprising Braized Ox-cheeks, with Puree of Green Peas. a la Flamande. a la Britonne. Braized Ox-cheeks, d la Provencale. with stewed Cabbage. a la Jardiniere. 815. Braized Ox-Cheek, Wi...

Dressed Ox-Palates: Comprising Canelons of Ox-palates, with Poivrade sauce Paupiettes of Ox-palates a la Financiere. Ox-palates, & la Tortue. Curry of Ox-palates. Ox-palates in cases, with fine-herbs. Attereaux of Ox-...

Ox-Piths: Comprising Ox-piths, a la Ravigotte. in cases, with fine-herbs. Croustades of Ox-piths. 827. OX-Piths,* A La Ravigotte Procure about 1 lb. of ox-piths, steep them in water for a couple of hours...

Ox-Tongues: Comprising Ox-tongues, with Spinach. with Brussels-sprouts. d la Macedoine. Ox-tongues, d la Jardiniere. a l'Allemande. with Sauer-Kraut. 830. Ox-Tongue, With Spinach Procure a pickled ton...

Entrees Of Mutton. 1. Mutton Cutlets, Sautees Comprising: Mutton Cutlets, plain. d la Minute. a+ la Maintenon. d la Bourguignotte. Mutton Cutlets, with Parte of Endives, Ac d la Nivernaie, Ac. with New Potatoes, Ac. 836. Mutton Cutlets, P...

2. Mutton Cutlets, Bread-Crumbed Comprising: Mutton Cutlets, Bread-crumbed and Broiled with Shalot Gravy. with Pur'ee of Mushrooms. with Cucumbers. a la Milanaise. Mutton Cutlets, Bread-crumbed, a la Bre tonne. a la Macedoine. ,, a ...

Braized Mutton Cutlets: Comprising Mutton Cutlets, d la Soubise. d la Lyonnaise. with Puree of Artichokes. d la Chipoluta. Mutton Cutlets, d la Pompadour. ,, d la Provencale. d la Russe. 852. Mutton Cutlets, Braiz...

Braized Mutton Cutlets. Continued: 854. Mutton Cutlets Braized, With Puree Of Artichokes These are prepared exactly as for Soubise, and when dished up should be garnished with a puree of artichokes (No. 117); pour a little Bechamel ...

Scollops Of Mutton: Comprising Scollops of Mutton, with Fine-herbs. a la Claremont. with Oysters. d' l'Indienne . Scollops of Mutton, with Olives farcies. with Mushrooms and Truffles. 859. Scollops Of Mutton, ...

Braized Carbonnades Of Mutton: Comprising Carbonnades of Mutton, d la Richelieu. a la Dauphinoise. a la Flamande. Fillets of Mutton, larded, with Chevreuii sauce, or Roebuck fashion, etc. Haricot of Mutton, d la Nivernaise. ...

Braized Carbonnades Of Mutton. Continued: 867. Braized Carbonnades Of Mutton, A La Flamande Prepare these as in the first case; and when they are become sufficiently cold, cut each into six pieces in the form of pointed scollops, trim them ...

Sheep's Tongues: Comprising Sheep's-tongues d l' Ecarlate, with Spinach, etc. Sheep's-tongues, d la Napolitaine. d la Maintenon. with Gherkin sauce. Sheep's-tongues should first be pickled in the manner directed f...

Sheep's Head And Kidneys: Comprising Sheep's Kidneys, a la Brochette. bread-crumbed, a a l' Epicurienne. Sheep's Kidneys, with Fine-herbs. ,, a Ia Glaremont. Sheep's Head, a' Ia Gallimanfre. 874. Sheep's-Kidneys, A La ...

Entrees Of Veal: Comprising Fricandeau, with Pure'e of Green-peas. . d la Macedoine, Ac. Noix of Veal, d la Regence. d la Toulouse. Grenndius of Veal, with Spinach, Ac. Tendons of Veal, with stewed Peas. d la ...

Entrees Of Veal. Part 2: 882. Noix* Of Veal, A La Regence In this case the udder must be left adhering to the noix, or cushion of veal; it must be neatly trimmed, and the udder made to represent the form of a half-moon, ...

Entrees Of Veal. Part 3: 886. Tendons Of Veal, A La Villeroi With Puree Of Celery Prepare, braize, and trim the tendons, as directed in the foregoing case; put them on a large earthen dish, and mask them over with a coating ...

Entrees Of Veal. Part 4: 889. Veal Cutlets, A La Financiere Procure a neck of very white veal, saw off the chine-bone and the upper end of the ribs, leaving the cutlet-bones about three inches and a half long ; then, divide ...

Entrees Of Veal. Part 5: 893. Veal Cutlets, A La Duchesse Prepare these in the same way as the cutlets, a' la Dreux; and when they have been trimmed, mask them all over with a coating of Atelet sauce (No. 36) and bread-...

Entrees Of Veal. Part 6: 897. Veal And Ham Scollops, With Italian Sauce Procure about 1 lb. of veal, either from the leg, the chump-end of the loin, or best end of the neck; cut this into round or oval scollops, season with ...

Heart Sweetbreads: Comprising Sweetbreads, larded, with Stewed Peas, Ac. a' la Monarque. a' la Conti. Sweetbreads, larded, d la St. Cloud. a' la Parisienne. 902. Sweetbreads Larded, With Stewed Peas ThRee he...

Heart Sweetbreads. Continued: 904. Sweetbreads, A La Conti After the sweetbreads have been scalded and pressed flat, make about a dozen incisions round the sides of their upper surface with the point of a small knife, in a ...

Throat Sweetbreads: Comprising Epigramme of Sweetbreads. Scollops of Sweetbreads, with Shalot Gravy. d la Dauphine. a' la d' Uxelles. Scollops of Sweetbreads d la Mar'echale. a' la Soubise. d la Poulette. ...

Calf's Ears, Feet, Liter, And Brains, Fried, With Tomata Sauce. Calf's Feet, A' La Pascaline: Comprising Calf's Ear, a' la Tortue. fried, with Italian sauce. Calf's Liver, braized, with Vegetables. Calf's Liver, fried, with Fine-herbs Sauce. Calf's Brains, with Matelotte Sauce. with Nutb...

Calf's Ears, Feet, Liter, And Brains, Fried. Continued: 919. Calf's Liver Braized, With Vegetables Choose a liver of a bright pinky color, entirely free from any whitish spots: wash and wipe it dry, and then lard it through with strips of ham and fat ...

Entrees of Lamb: Comprising Shoulder of Lamb, larded, d la Financiere. Neck of Lamb, d la Regence. Fpigramme of Lamb, with Mushrooms. d la Villeroi, with Peas. Breasts of Lamb, d la Marechale, with New Potatoes. L...

Entrees of Lamb. Part 2: 928. Breasts Of Lamb, A La Villeroi, With Peas Braize two breasts of lamb, in the stock-pot, or in any kind of white broth; when done, take them up carefully, remove all the bones, and reserve these ...

Entrees of Lamb. Part 3: 933. Braized Carbonnades Of Lamb Loins of lamb are used for this and should be prepared and finished according to the directions for carbonnades of mutton (No. 865). 934. Lamb's Sweetbreads, A La ...

Lambs' Heads, Ears, And Feet: Comprising Lamb's Head, d la Pascaline. Lamb's Ears, d la Financiere. a' la Dauphine. a' la Venitienne. Lamb's Ears, fried in Batter. Lamb's Feet, d la Poulette. a' la d'Uxellea. fried in...

Entrees Of Pork: Comprising Griskin, or Spare-rib, of Pork, a' Ia Soubise. ,, a' la Lyannaise. ,, a' la Perigueux. Pork Cutlets, with plain gravy. Ac. a' la sauce Robert, etc. ,, a' I' Auriore. ,, a I' lndien...

Entrees Of Pork. Continued: 950. Pork Cutlets, A L'Aurore Trim the cutlets neatly, season with pepper and salt, and place them in a sautapan with some clarified butter. About twenty minutes before sending to table, fry the ...

Entrees Of Venison: Comprising Haricot of Venison. Civet of Venison. Venison Scollops. Venison Chops. Venison Fry. Cutlets of Roebuck, a' la Chasseur. Fillets of Roebuck, & la Kinnaird. ,, with Poivrade sauce. Civet o...

Entrees Of Venison. Continued: 961. Venison Scollops Venison for this purpose ought to be kept until it has become quite tender: a piece of the end of the neck may be used. (Jut. the fillet from the bones, with all the fat ...

Entrees Of Poultry: Comprising Fricassee of Chickens, with Mushrooms, etc. d la St. Lambert. a' la Dauphine. a' la Financiere. a' la Chexaliere. d la Romaine. Chickens, d la Marengo. with Oysters, etc. with ...

Entrees Of Poultry. Part 2: 969. Fricassee Of Chickens, A La St. Lambert Cut into small dice the following vegetables, etc. : one carrot, an onion, one head of celery, and 4 oz. of raw ham ; put these into a stewpan with a ...

Entrees Of Poultry. Part 3: 973. Fricassee Of Chickens, A La Romaine When the chickens have been cut up and trimmed in the usual way, place the pieces neatly in a sauta-pan with a gill of salad oil, bay-leaf and thyme, four ...

Entrees Of Poultry. Part 4: 976. Chickens With Truffles, A La Financiere Prepare these as in the foregoing case, and when they are fried brown, pour off the grease; add a rich Financiere ragout (No. 188), and half a pound of ...

Entrees Of Poultry. Part 5: 982. Chickens, A La Florentine For this purpose, choose two very small spring chickens, bone them in halves, trim them neatly, season with mignionette pepper and salt, and place them in a deep ...

Entrees Of Poultry. Part 6: 986. Capilotade Of Chickens Or Fowls, A L'Italienne This entree is mostly served when there happens to be roast fowl or poultry of any kind in reserve. This should be cut up into small joints neatly ...

Entrees Of Fillets Of Fowls: Comprising Supreme of Fillets of Fowls, d l' Ecarlate. d la Toulouse. with Truffles, Ac. d la Parisienne. with Cucumbers, d la Belle-vue. a' la Perigord. Fillets of Fowls, d l' Indie'nne...

Entrees Of Fillets Of Fowls. Part 2: 990. Supreme Of Fillets Of Fowls, A La Toulouse Prepare the large fillets as in the foregoing case, and when the smaller ones have been trimmed, lard them closely, and place them in a sautapan upon ...

Entrees Of Fillets Of Fowls. Part 3: 994. Supreme Of Fillets Of Fowls, A La Perigord Prepare this according to the directions for Supreme a' l' Ecarlate (No. 989); the minion fillets, however, must be decorated with black truffle. When ...

Entrees Of Fillets Of Fowls. Part 4: 997. Fillets Of Fowls, A La Valencay Trim eight fillets of fowls, and lay them flat upon an earthen dish. Prepare a sufficient quantity of puree of truffles (No. 121), in which incorporate two yolks ...

Entrees Of Quenelle Force-Meat Of Fowl: Comprising Quenelles of Fowl, a' I' Essence. a' Ia' Toulouse. a' la Marechale. Boudins of Fowls, a' la Richelieu. a' la Perigueux. a' la Sefton. Boudins of Fowls a' la d' Artois. a' la ...

Entrees Of Quenelle Force-Meat Of Fowl. Part 2: 1003. Quenelles Of Fowl, A La Marechale Prepare the quenelles as in the foregoing case; shape them in the form of cutlets, oval, oblong, circular, or like a heart; taking care not to make them more ...

Entrees Of Quenelle Force-Meat Of Fowl. Part 3: 1006. Boudins Of Fowl, A La Sefton Prepare the force-meat in the usual way, and before using it, incorporate therewith about two table-spoonfuls of puree of mushrooms (No. 122); then divide the ...

Entrees Of Quenelle Force-Meat Of Fowl. Part 4: 1009. Boudins Of Fowl, A La Heine Roast two fowls, remove all the brown skin, cut off all the meat from the bones, and use the latter to make some essence with. Chop the meat fine, and then pound it ...

Entrees of Fowls Or Chickens: Comprising Galantines of Legs of Fowl, & la Financiere. a' la Jardiniere. Minced and Grilled Fowl. Minced Chicken, and Poached Eggs. Minced Fowl, with Macaroni. Minced Fowl, with Rice. Scollops of...

Entrees of Fowls Or Chickens. Part 2: 1013. Minced And Grilled Fowl Cut off the legs of a roast fowl, trim and score them over on both sides, and season them with pepper and salt; then cut the meat off the breast, etc, into fine shreds, ...

Entrees of Fowls Or Chickens. Part 3: 1019. Kromeskys, A La Russe Cut the fillets of a roast fowl into very small neat dice, and put them on a plate with half their quantity of mushrooms and truffles, also cub into small dice. Stir the ...

Entrees Of Pigeons And Ducklings: Comprising Pigeons, d la Gauthier. a la Crapaudine. d la Duchesse. d la Seville. an gratin, in a case. a' la Maintenon. Compote, of Pigeons, with Mushrooms. ,, with Peas. Fillets of Pigeon...

Entrees Of Pigeons And Ducklings. Part 2: 1025. Pigeons, A La Seville These are prepared, in the first instance, in the same way as the foregoing, excepting that they must be braized in some wine mirepoix (No. 236), and they should be also ...

Entrees Of Pigeons And Ducklings. Part 3: 1028. Compote Of Pigeons, With Mushrooms Truss and then braize four pigeons with three quarters of a pound of streaky bacon. Peel half a pint of button onions, and after they have been parboiled in ...

Entrees Of Pigeons And Ducklings. Part 4: 1031. Fillets Of Pigeons, A La Villeroi Fillet six pigeons, remove the thin skin from them, and also the sinew from the under fillet, which must, however, be left adhering to the upper; flatten them ...

Entrees Of Pigeons And Ducklings. Part 5: 1035. Ducklings, A La Rouennaise Truss two fat ducklings for boiling, put them in a stewpan, with about three-quarters of a pound of streaky bacon (previously parboiled), a carrot, an onion, and a ...

Entrees Of Pigeons And Ducklings. Part 6: 1039. Fillets Of Ducklings, A La Macedoine These must be prepared in the same manner as the foregoing; when the fillets are trimmed, place them in a sautapan with some half-glaze made from the ...

Entrees Of Quails: Comprising Quails, with stewed Peas. d la Perigueux. a' la Financiere. a' la Royale. Cutlets of Quails, d la Marichale. Cutlets of Quails, a' la Bordelaise. Fillets of Quails, d la Talleyrand. ...

Entrees Of Quails. Continued: 1045. Cutlets Of Quails, A La Marechale Split the quails into halves, remove the breast, pinion, and part of the back-bones, leaving the leg entire, which must be passed through the skin of the ...

Entrees Of Larks: Comprising Larks, d la Minute. & la Chipolata. Larks, with Fine-herbs. with Truffles, d l' ltalie'nne. 1051. Larks, A La Minute Cut off the legs, and pick out the gizzards with the point of a ...

Entrees Of Rabbits: Comprising Rabbit, d la Chasseur. fried in Batter, with Poivrade sauce. d la Bourguignonne. d la Perigueux. Fillets of Rabbits, larded, d la Toulouse, etc. d la Mar'echale, Ac. Blanquette of R...

Entrees Of Rabbits. Continued: 1060. Fillets Of Rabbits, A La Marechale Fillet four rabbits, slightly flatten, and then trim the fillets, making an incision round the interior part of them; fill this with some d' Uxelles sauce (...

Entrees Of Hare: Comprising Fillets of Hare,larded, with Poivrade Sauce. d la Chasseur. d l' Allemande. Cutlets of Hare, d la Portuguaise. Cutlets of Hare, d l' Ancienne. Scollops of Hare, with Fine-Herbs. d l...

Entrees Of Hare. Continued: 1067. Cutlets Of Hare, A Laxcienne These must be trimmed as directed in the foregoing case, and placed in a buttered sautapan without being bread-crumbed; then season with pepper and salt, pour a ...

Entrees Of Pheasants: Comprising Salmis of Pheasant, d la Bourguignotte. d la Bresilienne. d la Paysanne. d la Chasseur. Scollops of Pheasant d la Richelieu. d la Victoria. d la Palerme. 1071. Salmis of Ph...

Entrees Of Pheasants. Continued: 1073. Salmis Of Pheasants, A La Paysanne Roast the pheasant, just before dinner, with some croutons of toast placed under it, cut it up into small joints and dish them up immediately; place the ...

Entrees Of Partridges: Comprising Salmis of Partridges, d la Financiere. d la Provencale. d la Perigord. with Mushrooms, etc. Fillets of Partridges, d la Lucullus. d la Prince Albert. Fillets of Partridges, d I' A...

Entrees Of Partridges. Part 2: 1081. Salmis Of Partridges, With Mushrooms Roast and trim the partridges as usual, use the trimmings to make the sauce (No. 10), then pour it to the partridges, and add some button-mushrooms or ...

Entrees Of Partridges. Part 3: 1085. Fillets Of Partridges, A La Parisienne Trim the fillets of four young partridges, mask them over with a coating of Allemande sauce (No. 7), dip them in beaten eggs, and bread-crumb them; then, ...

Entrees Of Partridges. Part 4: 1089. Cutlets Of Partridges, A La Maitre D'Hotel Prepare these as in the foregoing case, then mask them with d' Uxelles sauce (No. 16), bread-crumb them twice, in the usual manner, pat them into ...

Boudins, Quenelles, And Souffles Of Partridges: Comprising Boudins of Partridges a' la Orsay. ,, a la Printaniere, Crepinettes of Partridges, a' la d' Esting. Souffles a' Ia Royale. 1002. Boudins Of Partridges, A La D'Orsay Prepare some que...

Entrees Of Woodcocks And Snipes: Comprising Woodcocks, d la Financiere. d la Perigord. Fillets of Woodcocks, d I'Ancienne. t, d la Perigueux. Salmis of Woodcocks, d la Minute. d la Bourguignotte. d la Bordelaise. 1096. Wo...

Entrees Of Wild Fowl: Comprising Salmis of Wild Duck. Widgeon, or Teal. Fillets of Widgeon, a la Bigarrade. Fillets of Widgeon, a la Provencale. Widgeons, a l'Amiricaine. Fillets of Teal, d I'Anglaise. 1103. Salmis ...

Entrees Of Ortolans And Wheatears: Comprising Ortolans, in Cases, with Madeira sauce. in Crouttades, a la Provencale. Wheatears, in Cases, with Fine-herbs. 1109. Ortolans In Cases, With Madeira Sauce These very delicious birds are...

Fish Entrees: Comprising Ponding of Lobster, d la Cardinal. Quenelles a' la Vertpre. Boudins of Whitings, d la Supreme. Quenel/es d la Princesse. Boudins of Salmon, d I 'ltalienne. Quenelle* a' la Ravigotte. ...

Fish Entrees. Part 2: 1114. Boudins Of Whitings, A La Supreme Pound the fillets of four skinned whitings, and rub them through a fine wire sieve; put the produce in a mortar, with two-thirds of its quantity of fresh ...

Fish Entrees. Part 3: 1118. Blanquette Of Sturgeon Braize about two pounds of sturgeon in some wine mirepoix (No. 236) for about three quarters of an hour, and set it to cool in its own liquor; then drain and cut it up ...

Fish Entrees. Part 4: 1122. Fillets Of Salmon, A La Parisienne Cut these into the shape of fillets of fowls, season with a little pepper and salt, and mask them over with a coating of reduced Alle-mande sauce; when this ...

Fish Entrees. Part 5: 1127. Fillets Of Soles, A La Maitre D' Hotel Trim the fillets neatly, take hold of both ends (keeping the whitest side uppermost), and bring them together, one overlaying the other; then place them ...

Fish Entrees. Part 6: 1131. Fillets Of Soles, A La Rouennaise Fillet three large soles, divide each across, and trim them in the shape of fillets of fowls; mask them over with a coating of d' Uxelles sauce (No. 16), and ...

Fish Entrees. Part 7: 1134. Fillets Of Trout, A La Chevaliere Divide the fillets of two good-sized trout into moderate-sized ova] scollops or fillets; mask them over with reduced d' Uxelles sauce (No. 16), and bread-...

Second-Course Roasts: Comprising Roast Hare. Rabbits. Pheasants. Partridges. Quails. Ruffs and Reeves Ortolans. Wheatears. Guinea-fowls. Roast Larks. Woodcocks, Ac. Capons. Poulards. Green Goose. ...

Second-Course Roasts. Part 2: 1141. Roast Partridges These should be trussed, roasted, and served in the same manner as pheasants. Sometimes, for the sake of variety, both pheasants and partridges are larded in the same way as ...

Second-Course Roasts. Part 3: 1146. Roast Capons Draw and truss these as directed for trussing pheasants ; place them upon a spit, fasten the feet to it with string, to prevent the capon from twisting round while roasting: about ...

Vegetables For Entremets, Or Second-Course Dishes: Comprising Braized Celery, with Espagnole sauce. Celery, d la Villeroi. Salsifis, d la Crime. fried in Batter. Spinach, with Butter. with Cream. Endive, with Cream. Cauliflowers, with White Sauce....

Vegetables For Entremets, Or Second-Course Dishes. Part 2: 1154. Salsifis, Fried In Batter Prepare the salsifis as above, and when done, drain and cut them into pieces about three inches long; put these into a basin with two table-spoonfuls of oil, one of ...

Vegetables For Entremets, Or Second-Course Dishes. Part 3: 1158. Cauliflowers, With White Sauce Remove the green stalks, divide them, if large, into quarters, and with the point of a small knife pick out all the small leaves; wash the cauliflowers, and boil ...

Vegetables For Entremets, Or Second-Course Dishes. Part 4: 1162. Large Truffles, A La Serviette When the truffles have been thoroughly cleansed by brushing the mould off in water, drain them in a sieve, then place them in a stew-pan lined with thin layers ...

Vegetables For Entremets, Or Second-Course Dishes. Part 5: 1166. Artichokes, A La Barigoule Trim six small artichokes, and with the handle of an iron tablespoon, scoop out all the fibrous part inside. Put about a pound of clean hog's-lard into a frying-pan ...

Vegetables For Entremets, Or Second-Course Dishes. Part 6: 1170. Asparagus-Peas, A La Creme Boil a quart of asparagus-peas in plenty of water and a handful of salt: the water must boil before the peas are put in; when they are done, drain them in a colander,...

Vegetables For Entremets, Or Second-Course Dishes. Part 7: 1175. Stewed Peas Put a quart of young peas into a pan, with four ounces of butter and plenty of cold water; rub the peas and butter together with the fingers, until well mixed, then pour off the ...

Vegetables For Entremets, Or Second-Course Dishes. Part 8: 1180. Another Method Trim the vegetable-marrows as above, boil them gently in water with a pat of butter and a little salt, drain and dish them up, pour some white sauce (No. 71) or Bechamel (No. 5) ...

Vegetables For Entremets, Or Second-Course Dishes. Part 9: 1186. White Haricot-Beans, A La Bretonne Boil the haricot-beans as directed above, and when done, drain them in a colander, put them into a stewpan with some Bretonne sauce (No. 27), and set them to ...

Vegetables For Entremets, Or Second-Course Dishes. Part 10: 1192. Brussels-Sprouts Boil the sprouts green, put them into a stewpan with 4oz. of fresh butter, some mignionette-pepper, nutmeg, salt, and lemon-juice, and a ragout-spoonful of Veloute sauce (No. ...

Entremets Of Eggs, Etc: Comprising Eggs, a' la Tripe. au gratin. ,, Brouilles with Truffles, Ac. Omelet, with Fine-herbs. with Shalots. with Parmesan Cheese. with Kidneys. with Oysters. Poached Eggs, with Anchovy ...

Entremets Of Eggs, Etc. Part 2: 1196. Omelet, With Fine-Herbs Break six eggs in a basin, to these add half a gill of cream, a small pat of butter broken in small pieces, a spoonful of chopped parsley, some pepper and salt; then ...

Entremets Of Eggs, Etc. Part 3: 1203. Eggs, A L'Aurore Boil the eggs hard, remove the shells, and cut each egg into halves, lengthwise; take the yolks out and place them on a dish, shred the whites up in fine strips and put these ...

Entremets Of Eggs, Etc. Part 4: 1208. Maccaroni, Au Gratin Cut the maccaroni up as above, put it into a stewpan with three-quariers of a pound of grated cheese (Parmesan and Gruyere in equal quantities), four ounces of fresh ...

Entremets Of Eggs, Etc. Part 5: 1211. Timbale Of Nouilles, A La Vanille Parboil the nouilles in water for ten minutes, then drain them on a sieve, and afterward put them in a stewpan with a pint of cream, a table-spoonful of ...

Entremets Of Eggs, Etc. Part 6: 1214. Italian Salad Boil two heads of fine white cauliflower, a similar portion of asparagus-points, French-beans cut in diamonds, a few new potatoes, (which after being boiled must be stamped out ...

Entremets Of Eggs, Etc. Part 7: 1217. Noukles, A La Viennoise Put half a pint of consomme into a stewpan with four ounces of butter, and a little pepper and salt; set this over the stove, and as soon as it begins to simmer, throw ...

Cold Entrees For Ball Suppers, Etc: Comprising Aspic-Jelly. Fricassee of Chickens, with Aspic-Jelly. Salmis of Partridges. Mayonaise of Fillets of Soles, Ac. of Chickens. Darne, or Slice of Salmon, d la Montpellier. Trout, d la Ve...

Cold Entrees For Ball Suppers, Etc. Part 2: 1219. Fricassee Of Chickens, With Aspic Jelly Prepare a fricassee of chickens, as directed in No. 968; keep the pieces of chickens separate from the sauce, which must be rather stiffly reduced, ...

Cold Entrees For Ball Suppers, Etc. Part 3: 1222. Mayonaise Of Chickens Roast two chickens, and when cold, cut them up into small joints; remove the skin, trim them neatly, and steep them in a basin with oil, vinegar, pepper, and salt. ...

Cold Entrees For Ball Suppers, Etc. Part 4: 1225. Chicken Salad Prepare the chickens as directed for a Mayonaise (No. 1222. Pile the pieces of chicken up in the dish, upon a bed of seasoned shred lettuces, in a conical form; pour some white ...

Cold Entrees For Ball Suppers, Etc. Part 5: 1229. Aspic Of Fowl, A La Reine Roast off two fowls, and use them to make some puree & la Heine (No. 779) ; mix this with a ragout-spoonful of good Bechamel sauce (No. 5), and about one-third part ...

Cold Entrees For Ball Suppers, Etc. Part 6: 1232. Potted Lobster Lobsters for potting must be quite fresh. Take the meat, pith, and coral out of the shells ; cut this up in slices, and put the whole into a stewpan with one-third part of ...

Cold Entrees For Ball Suppers, Etc. Part 7: 1236. Boar's Head, With Aspic Jelly Procure the head of a bacon hog,* which must be cut off deep into the shoulders; bone it carefully, beginning under the throat, then spread the head out upon a ...

Cold Entrees For Ball Suppers, Etc. Part 8: 1237. Chickens, A La Belle Vue Truss two chickens or fowls for broiling, and braize them in white broth in the usual manner; when done, set them to cool, and mask them completely with some reduced ...

Cold Entrees For Ball Suppers, Etc. Part 9: 1240. Sandwiches, A La Regence For this purpose, it is necessary to order one or more dozens of very small round or oval rolls about the size of an egg; cut a small piece off the top of each, about ...

Cold Entrees For Ball Suppers, Etc. Part 10: 1241e. Summer Sandwich Between thin slices of white or brown bread and butter, place some very thin slices of any of the following kind of meats : ham, tongue, boiled or roast beef, roast mutton, ...

Cold Raised Pies And Preserved Game: Comprising Veal and Ham Pie, or Timbale. Capon Pie. Pheasant Pie. Yorkshire Pie Devonshire Squab Pie. Leicestershire Pork Pie. Eel Pie, a' la Anglaise. Salmon Pie. a' la Russe. Preserved Hare, and ot...

Cold Raised Pies And Preserved Game. Part 2: 1244. Yorkshire, Ok Christmas Pie First, bone a turkey, a goose, a brace of young pheasants, four partridges, four woodcocks, a dozen snipes, four grouse, and four widgeons; then boil and trim a ...

Cold Raised Pies And Preserved Game. Part 3: 1245. Devonshire Squab Pie First, make two pounds of short paste (No. 1253), roll it up in a clean cloth, and set it aside till wanted. Then, cut about two pounds of griskin of pork in slices, ...

Cold Raised Pies And Preserved Game. Part 4: 1248. Salmon-Pie, A La Russe Make two pounds of short paste (No. 1253), roll it up in a cloth, and keep it in a cool place till wanted. Cut two pounds of fresh salmon in slices about half an inch ...

Cold Raised Pies And Preserved Game. Part 5: 1250. Aromatic-Spices, For Seasoning Take of nutmegs and mace, one ounce each; of cloves and white pepper-corns, two ounces each; of sweet-basil, marjoram, and thyme, one ounce each, and half an ...

Different Kinds Of Paste, Viz: Hot-water-Paste, for Raised Pie. French Paste, for do. Short Paste, for Timbales, etc. Short Puff-Paste. Tart-Paste. Nouilles-Paste. Office do. Almond do. Gum do, Puff do. 1251. Hot-Water Past...

Different Kinds Of Paste, Viz. Part 2: 1255. Short-Paste For Tarts Ingredients: - One pound of flour, half a pound of butter, two ounces of pounded sugar, a very little salt, two whole eggs, and about a gill of water. Spread the flour ...

Different Kinds Of Paste, Viz. Part 3: 1259. Almond-Paste, Another Method Ingredients: - Two pounds of fine-sifted sugar, eight ounces of pounded almonds, and one ounce of steeped gum-dragon. When the ingredients have been prepared as ...

Vol-Au-Vent, Tourte, And Patty Cases: Comprising Vol-au-vent Cases, for an Entree. Tourte ditto ditto. Puff-paste Patty Cases. Crdustade ditto. Timbale of Nouilles Cases. Patties, A la Mazarine. Mutton Patties, a la Windsor. 1262. Vo...

Vol-Au-Vent, Tourte, And Patty Cases. Part 2: 1263. Tourte Cases, For An Entree First, prepare half a pound of puff-paste, and give it four turns, in the usual manner; make also half a pound of common short paste, take half of this, knead it ...

Vol-Au-Vent, Tourte, And Patty Cases. Part 3: 1265. Croustade Cases Roll out half a pound of timbale paste (No. 1253) to the thickness of a penny-piece, then take a circular tin-cutter, about four inches in diameter, and stamp out a dozen flats;...

Vol-Au-Vent, Tourte, And Patty Cases. Part 4: 1268. Mutton Patties, A La Windsor Trim the lean parts of a loin of mutton, free from fat and sinew; cut this up into small scollops, mix these with some fine-herbs, consisting of chopped mushrooms, ...

Cakes In General: Comprising Brioche Paste. Baba, or Polish Cake. Compie'gne Cake. German Kouglauff. Parisian Cake. Victoria Cake. Savarin. Savoy Cake. Finger, or Naples Biscuit. Plum Cake. Scotch Bread. Pla...

Cakes In General. Part 2: 1270. Baba, Or Polish Cake Ingredients: - Two pounds of flour, twenty ounces of butter, four ounces of sugar, six ounces of muscatel raisins, four ounces of currants, two ounces of candied citron, a ...

Cakes In General. Part 3: 1272. German Kouglauff Ingredients: - Two pounds of flour, one pound and a quarter of butter, eight whole eggs, and eight yolks; one and a quarter ounce of German yeast, four ounces of sugar, half ...

Cakes In General. Part 4: 1274. Victoria Cake Ingredients: - Two pounds of flour, twenty ounces of butter, twelve eggs, six ounces of pounded sugar, six ounces of ground or pounded almonds, also a few bitter ditto, eight ...

Cakes In General. Part 5: 1275. Savoy Cake Ingredients: - One pound of the finest quality of sugar (pounded), fourteen eggs, four ounces and a half of the finest flour, and four ounces and a half of potato flour. First, ...

Cakes In General. Part 6: 1276. Fingers, Or Naples Biscuits Prepare the batter as directed in the foregoing case; then fill a biscuit-forcer with some of it, and after securely folding down the open end, proceed to use the ...

Cakes In General. Part 7: 1278. Scotch Bread Ingredients: - One pound of flour, one pound of sugar, one pound of butter, eight eggs, half a pound of candied lemon, orange, and citron peel in equal proportions, a gill of ...

Cakes In General. Part 8: 1281. Pound Cake Ingredients required: - One pound of flour, one pound of butter, one pound of sugar, eight eggs, a wine glass of brandy, a little salt, and the rind of two oranges or lemons rubbed ...

Cakes In General. Part 9: 284. Almond Gauffres Ingredients required: - Eight ounces of Jordan almonds (either chopped extremely fine, or else cut into very fine shreds), four ounces of pounded sugar, a good table-spoonful of ...

Cakes In General. Part 10: 1286. Parisian Nougats Ingredients, required: - Eight ounces of pistachio-kernels, four ounces of sugar, and one stick of vanilla. Scald the pistachios, remove the skins, absorb all the moisture by ...

Cakes In General. Part 11: 1289. Genoese Cakes, With Almonds Prepare these as directed in the foregoing case, and when they are nearly done, mask the surface with the white of an egg beat up with an ounce of sifted sugar; ...

Cakes In General. Part 12: 1293. Pettpts-Choux, With Caramel Prepare these as the above, except that they must be rolled and baked in the form of round balls, which, when done, should be about the size of an egg. About two ...

Cakes In General. Part 13: 1297. Almond Cakes Ingredients: - Six ounces of flour, eight ounces of sugar, two ounces of ground or finely-powdered almonds (with a few bitter almonds), six yolks of eggs, two whole eggs, four ...

Meringues: Ingredients required: - One pound of sifted sugar, and twelve whites of egg. Whisk the whites in an egg-bowl until they present the appearance of a perfectly white, smooth, substantial froth, resembl...

Meringues. Part 2: 1298b. Venetian Biscuits First prepare some Genoese as directed at No. 1289, which, when cold, must be carefully split in convenient-sized pieces, and after spreading the insides with apricot-jam, ...

Meringues. Part 3: 1298f. Champagne Biscuits Ingredients: - Eight ounces of flour, eight ounces of pounded sugar, eight ounces of fresh butter, eight eggs, a quarter of an ounce of can-away seeds, a pinch of salt. ...

Meringues. Part 4: 1298k. Chocolate Glaces The foundation for these may be made either of pound-cake, Genoese, or song-cake; the batter for making either of the foregoing may be first baked in a baking-sheet, and ...

Meringues. Part 5: 1298m. Sicilian Biscuits Ingredients: - Four eggs, twelve ounces of pounded sugar, ten ounces of flour, a stick of vanilla pounded. Whisk the eggs, the sugar, and the vanilla together in a copper ...

Small Pastry In General: Comprising Fanchonnettes. Cheesecakes. Mirlitons. Pilthiriers Cakes. D'Artois Cake. German Tourte of Apricots. Parisian Turnover of Apples. Darioles. Condi Cakes. Royals. D'Artois of Apricot...

Small Pastry In General. Part 2: 1301. Mirlitons Ingredients required: - Puff-paste, trimmings, three whole eggs, three ounces of sugar, one ounce of ratifias, half an ounce of candied orange-flowers, one ounce of butter, and a ...

Small Pastry In General. Part 3: 1303. D'Artois Cake Puff-paste or large D'Artois cakes, prepared as directed in the foregoing cases, may be garnished either with apple marmalade, mincemeat, or any kind of preserve; in this case, ...

Small Pastry In General. Part 4: 1306. Darioles Ingredients: - One ounce of flour, two ounces of pounded sugar, one ounce of ratafias, three gills of cream, one whole egg and six yolks, one ounce of candied orange-flowers, a small ...

Small Pastry In General. Part 5: 1310. Apricot Nougats Roll out some trimmings of puff-paste to the thickness of the eighth of an inch ; lay this all over the surface of a baking-sheet, spread it with a rather thick layer of ...

Small Pastry In General. Part 6: 1313. Talmouses With Cheese These are prepared just as the foregoing, except that the sugar and rind of orange must be omitted, substituting in their stead four ounces of scraped Brie, or Neuchatel ...

Small Pastry In General. Part 7: 1317. Bread-And-Butter Pastry Give six turns to half a pound of puff-paste, and roll it out to the thickness of a quarter of an inch ; cut this into bands about three inches wide, then cut these ...

Small Pastry In General. Part 8: 1321. Puff-Paste Plaits Give nine turns to half a pound of puff-paste, roll it out to the thickness of the eighth part of an inch, and then cut this into bands about live inches in width, and divide ...

Small Pastry In General. Part 9: 1325. Puff-Paste Tartlets Give eight turns to half a pound of puff-paste (No. 1261), roll it out to the thickness of the sixth part of an inch, and then with a circular* tin-cutter, about one inch ...

Small Pastry In General. Part 10: 1328a. Filbert Cream Tartlets Line two dozen tartlet-moulds with some short-paste, and then fill them with the following preparation: - First, extract the kernels from a sufficient quantity of fresh ...

Small Pastry In General. Part 11: 1330. Pear Tart If mellow pears be used for this purpose, the foregoing directions may be followed; but if stewing pears are made use of, these must be first stewed with some sugar, a little water, ...

Fritters: Comprising Apple Fritters. Pine Apple Fritters. Orange Fritters. Peach Fritters. Spanish Puffs. Custard Fritters. Princess Fritters. Portuguese Fritters. German Fritters. Diavolini. 1332. Apple Fr...

Fritters. Continued: 1337. Custard Fritters Ingredients: - One pint of cream, ten yolks of eggs, one ounce of potato-flour, six ounces of sugar, a little cinnamon and grated lemon-peel. Mix the above ingredients ...

Iced Puddings And Ornamented Entremets: Comprising Iced Cake, d la Stanley. Iced Rice Padding, a' la Cintra. Iced Pudding, a' la Cerito. a' la Prince of Wales. a' la Chesterfield. a' la Kinnaird. a' la Prince Albert. a' la Paris...

Iced Puddings And Ornamented Entremets. Part 2: 1340. Pudding, A La Cerito First, prepare about eighteen finger, and the same number of almond cornet-gauffres (No. 1284), and arrange the finger-gauffres round the inside of a plain circular ...

Iced Puddings And Ornamented Entremets. Part 3: 1342. Iced Pudding, A La Chesterfield Grate one pound of pine-apple into a basin, add this to eight yolks of eggs, one pint and a half of boiled cream, one pound of sugar, and a very little salt; ...

Iced Puddings And Ornamented Entremets. Part 4: 1345. Iced Pudding, A La Parisienne Parboil and remove the skin from eight ounces of Jordan almonds, and two ounces of bitter ditto, wash and dry them on a cloth, and then thoroughly pound them with ...

Iced Puddings And Ornamented Entremets. Part 5: 1348. Nesselrode Pudding Boil three dozen chestnuts in water, and when done, peel, pound, and rub them through a sieve ; put this pulp into a stewpan with eight yolks of eggs, a pint of cream, two ...

Iced Puddings And Ornamented Entremets. Part 6: 1351. Apples And Rice Ornamented First, turn or peel smoothly about two dozen golden pippins (after the cores have been removed); boil these very gently in some light syrup for about ten minutes, ...

Iced Puddings And Ornamented Entremets. Part 7: 1854. Apples In The Form Of A Porcupine Prepare some marmalade with about eighteen apples; place this in an oval case of raised pie-paste previously baked for the purpose; leave a hollow in the ...

Iced Puddings And Ornamented Entremets. Part 8: 1357. Neapolitan Cake, A La Chantilly First, weigh one pound of flour, eight ounces of sifted sugar, eight ounces of pounded almonds, and eight ounces of butter; place these ingredients on the ...

Iced Puddings And Ornamented Entremets. Part 9: 1359. Croquante Of Fresh Walnuts The fittest season for making this, is when the walnuts are just ripe enough to be easily taken out of the shell; about sixty will be required for the purpose. They ...

Iced Puddings And Ornamented Entremets. Part 10: 1362. Grosse-Meringue With Pistachios Prepare the meringue-paste as directed in (No. 1298) ; then cut six circular pieces of writing-paper to the size of a dinner-plate and proceed to cover each of ...

Rice Cake And Timbales: Comprising Rice Cake with Almonds. Timbale of Rice. Nouilles Cake, a' la Allemande. Vermicelli Cake. Macaroni Cake. Semolina Cake. Potato Cake. 1365. Rice Cake, With Almonds Wash twelve ounces of...

Souffles In General: Comprising Potato-flour Souffle. Souffle of Rice. Chocolate Souffle. Coffee Souffle. Ginger Souffle. Pine-Rpple Souffle Souffle of Apricots. Souffl'es of Raspberries. Brown bread Souffle a' la' Alle...

Souffles In General. Continued: 1375. Coffee Souffle Put eight ounces of Mocha coffee into an untinned stewpan or sugar-boiler, and roast it of a light color, by stirring it continually over a charcoal fire. When the coffee has ...

Puddings In General: Comprising Brown-bread Pudding, a' la Gotha. Cherry Bread. Mehl Prie. Krapfen, or German Puffs. Semolina pudding, a' la Baden. Dampfnudeln, or (German Dumplings. Padding, d la Coburg. a' la Fr...

Puddings In General. Part 2: 1388. Krapfen, Or German Puffs Ingredients required: - One pound of flour, ten ounces of butter, six eggs, a gill of cream, one ounce of sugar, one ounce of German yeast, a very little salt, with ...

Puddings In General. Part 3: 1390. Dampfnudeln, Or German Dumplings These are made with the same kind of paste as the krapfen (No. 1388), but half the quantity will suffice for this purpose. When the fermentation of the paste ...

Puddings In General. Part 4: 1394. Cabinet Pudding Spread the inside of a plain mould with butter, and ornament the sides with dried cherries and candied citron; fill the mould with alternate layers of slices of sponge-cakes ...

Puddings In General. Part 5: 1399. Orange Pudding This is made as the above; double the quantity of oranges may be used for this purpose, owing to their not containing so much acid as lemons; but the rind of three will suffice ...

Puddings In General. Part 6: 1401. Plum Pudding Ingredients: - Three-quarters of a pound of raisins, three-quarters of a pound of currants, half a pound of candied orange, lemon, and citron, one pound and a quarter of chopped ...

Jellies: Comprising Calf's-foot Jelly, with Wine. Clarification of Calf's-foot Jelly, for general purposes. Orange Jelly, made with Calf's-foot Stock. Clarified Syrup, for Jellies. To clarify Isinglass. P...

Jellies. Part 2: 1409. Orange Jelly, Made With Calf's-Foot Stock To the stock produced from four calf's feet, add two pounds of loaf-sugar, the juice of six lemons and a dozen oranges, and the rind of eight oranges; ...

Jellies. Part 3: 1413. Orange Jelly, A L'Anglaise Rub the rind of six oranges upon twelve ounces of the best loaf sugar, and put this into a basin ; then squeeze the juice from a dozen ripe oranges and four lemons, ...

Jellies. Part 4: 1417. Pine-Apple Jelly Peel a pine-apple of about one pound weight, cut it into slices about a quarter of an inch thick, and put these into a basin. Clarify one pound of loaf-sugar with a pint of ...

Jellies. Part 5: 1421. Mulberry Jelly This is prepared in the same way as strawberry jelly (No. 1419) 1422. Macedoine Of Fruits Tins may be made with every kind of jelly, which should be mixed with a variety of ...

Jellies. Part 6: 1427. Russian Jelly Put about two-thirds of either of the fore-mentioned kinds of jelly into a basin, partially imbedded in rough ice, then whip the jelly with a whisk, until it assumes the ...

Creams: Comprising Blame-Manger. Maraschino Bavarian Cream. Strawberry ditto. Apricot ditto. Coffee - Cream. Chocolate ditto. Burnt ditto. Orange-flower ditto. Pistachio Cream. Italian ditto. Russia...

Creams. Part 2: 1434. Coffee Cream Roast eight ounces of Mocha coffee-berries in a small preserving-pan over a stove-fire, stirring it the whole time with a wooden spoon, until it assumes a light-brown color; then ...

Creams. Part 3: 1438. Pistachio Cream Parboil eight ounces of pistachio kernels for two minutes in boiling water ; then remove the skin, wash and wipe the kernels, and pound them in a mortar with six ounces of ...

Creams. Part 4: 1442. Currant And Raspberry Transparent Cheese Pick the stalks from a quart of ripe red currants and a pottle of raspberries; put these into a small preserving-pan with one pound of pounded sugar ...

Creams. Part 5: 1446. Mince Meat, A La Royale To equal proportions of roast beef, raisins, currants, suet, candied citron, orange, lemon, spices and sugar, add a proportionate weight of stewed pears and preserved ...

Creams. Part 6: 1450. Pear Charlotte, A L'Allemande Peel, quarter, and core a dozen baking-pears; stew them in three pints of water with three quarters of a pound of sugar, some lemonpeel, and cinnamon, until done. ...

Creams. Part 7: 1455. Supreme Of Fruits, A La Victoria For this purpose, some Genoese cake about an inch thick should be first prepared, and, out of this, three or four graduated circular pieces should be cut; the ...

Creams. Part 8: 1458. Iced Souffle, Or Cafe This is prepared in exactly the same manner as the foregoing, with the exception that either a white infusion of coffee, or a small cup of very strong coffee, made in the ...

Creams. Part 9: 1462. La Spongada Di Venezza First, line a spherical iced-pudding-mould with some apricot-water-ice, about the third of an inch thick; and then fill the cavity with the following preparation: First,...

Bills Of Fare Foe Every Month Throughout The Year: Dinner For 6 Persons. January. Julienne Soup 1 Fish. Fried soles, anchovy sauce. Fowl and rice. [2 Removes] Roast leg of Welsh mutton. 2 Entre'es: Salmis of partridges, a l'ancienne. Fricandeau w...

Bills Of Fare Foe Every Month Throughout The Year. Part 2: Dinner for 10 Persons. January. Giblet soup, clear. Baked haddock. [2 Fishes.] Fillets of soles an gratin Capon, a' la Chipolata. [2 Removes.] Boiled leg of mutton, a' l' Anglaise. Oyster patties. ...

Bills Of Fare Foe Every Month Throughout The Year. Part 3: Dinner For 12 Persons. January. Soup, A La Colbert [2 Soups.] Puree of pheasant, a la Chasseur. Torbay soles, with lobster sauce. [2 Fishes.] Fillets of gurnets, a la Maitre --------- d' hotel. Ro...

Bills Of Fare Foe Every Month Throughout The Year. Part 4: Dinner For 8 Persons. February Soup A La Desclignac Crimped haddocks, Dutch sauce. [2 Fishes.] Fillets of brill, a la Marechale. Roast haunch of mutton. [2 Removes.] Braized goose, a la Jardiniere. ...

Bills Of Fare Foe Every Month Throughout The Year. Part 5: Dinner For 8 Persons. February. Ox-Cheek Soup, A La Flamande Brill, lobster sauce. [2 Fishes.] Baked Gurnets, Italian sauce. Fillet of beef, Poivrade sauce. [2 Removes.] Braized Ducks, with turnips....

Bills Of Fare Foe Every Month Throughout The Year. Part 6: Dinner For 36 Persons. February. Puree Of Partridges, A La Conde [4 Soups.] 2 Turtle, Spring soup. Fried smelts. Soles, a la Pari- [4 Fishes.] Crimped turbot, lobster sauce, sienne. ---------- fried...

Bills Of Fare Foe Every Month Throughout The Year. Part 7: Dinner For 6 Persons. March Paysanne soup. 1 Fish. Crimped skate fried, with capers' sauce. Braized neck of mutton, a' [2 Removes.] Lark pudding, a la Chipolata. l'lrlandaise. ---------- 2 Entree...

Bills Of Fare Foe Every Month Throughout The Year. Part 8: Dinner For 16 Persons. April Clear turtle soup. [2 Soups.] Soap, a la Hollandaise. Haddocks, egg sauce. [2 Fishes.] Turbot, a la creme, an gratin. Lobster patties, to be handed round. Fillet of be...

Bills Of Fare Foe Every Month Throughout The Year. Part 9: Dinner For 8 Persons. May Bisque of Prawns. Trout, Dutch sauce. [2 Fishes.] White bait. Roast poulard, a l'ltalienne. [2 Removes.] Boiled leg of lamb and spinach. Patties of ox-piths au jus. 2 En...

Bills Of Fare Foe Every Month Throughout The Year. Part 10: Dinner For 28 Persons. May Jardiniere soup. [3 Soups.] Bisque of prawns, a la Cerito. Turtle soup. Crimped trout, lobster sauce. [3 Fishes.] Sturgeon a la Regence. Fillets of whitings, a la Horly. ...

Bills Of Fare Foe Every Month Throughout The Year. Part 11: Dinner For 8 Persons. June Soup, a la Colbert. 1 Fish. Paupiettes of fillets of gurnets, a la Cardinal. Braized ham, with spinach. [2 Removes.] Roast fillet of veal, a l'Anglaise. Croustades a la ...

Bills Of Fare Foe Every Month Throughout The Year. Part 12: Dinner For 12 Persons. July Vermicelli clear soup. [2 Soups.] Brown pure'e of turnips, a la ---------- Conde. Fried flounders. [2 Fishes.] Char, a la Genoise. Noukles, with Parmesan. Fillet of be...

Bills Of Fare Foe Every Month Throughout The Year. Part 13: Dinner For 18 Persons. July Soup a la Dauphine. [2 Soups.] Purge of asparagus, a la St. --------- George. Crimped salmon, parsley and [2 Fishes.] Fresh-water trout in cases with butter. -------- fi...

Bills Of Fare Foe Every Month Throughout The Year. Part 14: Dinner For 12 Persons. August. Desclignac Soap [2 Soups.] Puree of carrots, a la Crecy. Soles, a la Colbert. [2 Fishes.] Red mullets a l' Italienne. Anchovy patties, a la Mazarin. Capon, a la Mila...

Bills Of Fare Foe Every Month Throughout The Year. Part 15: Dinner For 12 Persons. August Consomme with Italian paste. [2 Soups.] Soup of gratinated crusts, a la --------- Fernense. Fried fillets of trout. [2 Fishes.] Stewed carp, a l'Anglaise. Oysters fri...

Bills Of Fare Foe Every Month Throughout The Year. Part 16: Dinner For 16 Persons. September. Purge Of Endives, A La Creme [2 Soups.] Giblet soup, a l'Irlandaise. Eels, a la Tartare. [2 Fishes.] Salmon, with lobster sauce. Veal and ham pie. [2 Removes.] Bra...

Bills Of Fare Foe Every Month Throughout The Year. Part 17: Dinner For 12 Persons. October. Brunoise Soup [2 Soups.] Hare soup, a' la St. George. Fillets of whitings, a la Royale. [2 Fishes.] Baked gurnets, with Piquante ---------- sauce. Capon,with rice. ...

Bills Of Fare Foe Every Month Throughout The Year. Part 18: Dinner For 18 Persons. November. Macaroni Clear Soup [2 Soups.] Puree of celery, a la creme. Fillets of perch, fried, Dutch [2 Fishes.] Carp, a la Chambord. sauce. --------- Poulards, a' la Perigu...

Bills Of Fare Foe Every Month Throughout The Year. Part 19: Dinner For 8 Persons. November Pearl barley soup, a la Princesse. Salmon, a la Tartare. [2 Fishes.] Paupiettes of fillets of soles, a ---------- la Ravigotte. Roast neck of venison. [2 Removes.] C...

Bills Of Fare Foe Every Month Throughout The Year. Part 20: Dinner For 14 Persons. December Consomme of game, with lasag- [2 Soups.} Puree of lentils, a la Brunoise. nes. --------- John Dory, with lobster sauce. [2 Fishes.} Whitings, with fine-herbs. Ham, ...

Bills Of Fare Foe Every Month Throughout The Year. Part 21: Dinner For 6 Persons. December. Puree Of Peas, A L'Anglaise 1 Fish. Cod, a la creme au gratin. Roast pheasant, a la Perigueux. [2 Removes.] Boiled leg of pork, a l'Anglaise. 2 Entrees: Blanquette o...

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