ſae ： | ſae ſ. ſae |× ſiſ | 1 |- | | WILLIAM L. CLEMENTS LIBRARY University of Michigan Gift of Janice Bluestein Longone ºn Londone ºne Food Bºoks … º. ºn - º º 24, ºvel»of BDSION, MSS. * * * CHICAGO, IL MMIUT III & WIN ~ (.0MPANY, --~~~~ MANU FACTURERS OF IMPERIAL FRENCH C00KING RANGES, And General Kitchen Outfitters for Hotels, Restaurants, Steamships, Institutions, and Private Families. IMPORTERS OF Select Cooking Utensils, * - Fancy Moulds for Meats, Cream, Pudding, and Cooks' Tools of every description. MAIN OFFICE, 43 & 45 Wooster St., New York, Car/IISchultz's Carbonic. Selters&Vichy Analyzed by the principal professors of chemistry in 1862, and indorsed as ABSOLUTELY PURE and of COR- RECT COMPOSITION ; prescribed by the medical profes- sion; used by over 600 physicians and their families; by hospitals, clubs, hotels, first-class public places, and thousands of private families. THE ONLY PURE AND CORRECT MINERAL WATERS SOLD IN THIS CITY TO-L)AY. Orders 430–440 First Avenue. F. BEAUMONT, SPECIALTY OF C R O U STADES. > They are made of flour, eggs ºft| and watergrain. They are not like ºft| paper cases. They can be eaten Żºłºil after One minute in the Oven. ####| To be filled with Oysters, Pou- lette, Escalope, Oyster Crabs, Lobster Newburg, Terrapins and Frogs' Legs. Sweetbreads, Chicken Livers, and ā la Reine, Fresh Mush- rooms, all kinds of Vegetables, all kinds of Garniture. Sweets:—Sorbets, Cream Chantilly, Biscuits Glacés, Ice Cream, all kinds of Fruit Jellies. Sample Box sent free of charge. Office, 239 West 26th St., NEVV YORK. BONED e º 'º' • * TUR KEYS. Jellied Tongues, Game, Salads, Pâtés, Croquettes. All sorts of Cold Meats on hand and to order, Imported Fresh Cheeses, 44 N Artichokes, Fine Table ºf Hote - - TRADE MARKº - - - - Delicacies, #7 Specialties, Fresh Cream, Gervais, Cheese, Bar le Duc Jelly, Imported Cheese, &c. C. PERCEVAL, ...! gº, A. . . s. NEW YORK, Telephone Call, 417–18th St. 3 PARK & TILFORD T2d Street & Columbus AWE. 911 & 919 Broadway 789 & 19| Fifth AWB. Cor. 21st St. 5 & 7 East 59th St. 656,658, & 660 Sixth AWE. 118, 120, & 122 Sixth AWB. Cor. 38th St. Near 9th St. New York 36 Avenue de l'Opera, Paris The best goods obtainable in the markets of the world at moderate prices THE MAJESTIC FAMILY COOK-BOOK BY ADOLPHE GALLIER CONTAINING 1300 SELECTED RECIPES, SIMPLIFIED FOR THE USE OF HOUSEKEEPERS, ALSO A FEW CHOICE BILLS OF FARE G. P. PUTNAM'S SONS , New York LONDON 27 wrst twenty-Third STREET 24 BEDFord street, strand &be $nickerbocker press 1897 Copyright, 1896 BY G. P. PUTNAM'S SONS Entered at Stationers' Hall, London Cbe knickerbocker press, Rew pork PREFACE. TAKING advantage of my long professional career in the Culinary Art, I have undertaken this work for the purpose of making clear to housekeepers and others how easy it is to follow well-directed recipes, and in order to simplify what has heretofore been considered a difficult task. I combine with these recipes a few original bills of fare of luncheons, dinners, etc., which will be found in the body of the book. These recipes are in the main French, France having been accepted as the highest authority in the world for cookery. My many years of travel have taught me that whenever the Culinary Art is in question, the preference is given to instruction from France. With all due modesty I will, in extenuation of my desire to enlighten the public, give a short synopsis of my career to show the high class of society in which I have gathered the experience which enables me to-day to speak with knowl- edge. I worked under several great masters till the age of twenty-three, when I went to Russia as the chef of the Grand Duke of Luchtemberg; later, I was taken to Vienna by the Marquis de Vogüé, the French Ambassador. On leaving this gentleman's service, I entered the employ of Mr. Coro- nio, the Administrator of the Ottoman Bank, and left at the earnest wish of the Marquis de Narbonne-Lara, whose chef I became. After being employed in one or two of the best club houses in Paris, I was engaged by Mr. Ed. Stokes of the Hoffman House, New York, and came to this country iii IV Steface with him. Later, I entered the service of Governor J. P. Wetmore, where I remained four years, and after that time served seven years as chef to Mr. F. Kinzler of the Hotel Brunswick. At this time I hold the position of chef at the Hotel Majestic in New York. I trust that my earnest efforts will meet with due appreci- ation from the public whom I am endeavoring to please, and that my book may prove of service to many friends and well- wishers. A. G. Content:3. PREFACE INTRODUCTION KITCHEN UTENSILS MINERAL WATERS TO KEEP PROVISIONS SEVEN BREAKFASTS SEVEN LUNCHEONS SEVEN DINNERS SEVEN SUPPERs STOCKS AND CULINARY PREPARATIONS SAUCES GARNISHINGS SOUPS . gº g º © e e SIDE DISHES AND RELISHEs (HoRs D'OEUVRE) EGGS FARINACEOUS DISHES . FISH FISH, SHELL LAMB Mutton . * & tº . . e VEAL BEEF . o e G © c e e PORK . o o o e º tº ſº PAGE iii vii viii II 5 I 2G I42 I68 177 I99 226 vi Contents MEAT PASTRY POULTRY GAME . CoLD DISHEs SALADS VEGETABLES HOT Sweet DISHES CoLD Sweet DISHES PASTES AND PASTRY ICE CREAMS BREAKFAST DISHES INDEX . PAGE 232 239 27,o 287 297 305 333 349 363 39 I 396 4OI INTRODUCTION. --> -º-º-º-º-º- As this work is specially written for the use of private families and for those somewhat uninitiated in the technicali- ties of the kitchen idioms, I have as far as possible endeav- ored to abstain from using in my recipes any stocks or sauces that are only to be found in large establishments, such as Espagnole, Allemande, Velouté, and others, and have by simple explanations replaced them by broths and easy sauces and thickenings that can readily be prepared in any small rivate family by the most inexperienced cook. I have also avoided using any reference numbers in the recipes, as they are apt to confuse the cook while reading the article, and as all the numbers are thoroughly classified, it is very easy to find any sauce, garnishing, etc., by simply re- ferring to the index or chapter. The recipes in this book are all prepared for a family of eight persons, but this number may be modified by increas- ing or decreasing the quantity of ingredients mentioned. There are many dainty dishes to be found in this work appropriate for light luncheons and suppers that can easily be prepared in the chafing-dish—a fashionable fad of the day—and in order that the reader may have no difficulty in their selection, I have classified many of them in the index under the title of “Chafing Dishes,” so that they can be found without any trouble. vii viii iſntroCuction These articles include such delicacies as lobsters in many forms, oysters, oyster crabs, scallops, sweetbreads, Welsh rarebits, etc., and are all simple in their preparation and easy of execution. An innovation that will, I am sure, be most pleasing and interesting to my readers is the introduction into this book of several first-class, selected advertisements, that will serve as a guide to those housekeepers desirous of purchasing the best articles to be found in the market. I can highly recommend all these houses, as my large ex- perience and dealings with them has convinced me of their Superiority, and that all goods they advertise for sale are precisely as represented. KITCHEN UTENSILS. I desire to call my readers' attention to a very import- ant article that will be found indispensable if my recipes are to be followed according to my instructions, and they certainly can be if proper care be bestowed in their prepara- tion. t I have noticed that in many houses the old-fashioned iron pot is still in evidence; the use of this is entirely wrong, except for soup stocks, boiling a large tongue, ham, piece of corned beef, or other articles of the same category. To cook a stewed or sautéd chicken properly it is most essential to have a sauteuse (stewing pan), which can also be used for many other purposes, such as braised meats, etc. Tinned copper is the cleanest and handiest of all wares, and, considering its usefulness, is the cheapest in the end. I highly recommend the French-American house of “Du- parquet, Moneuse & Huot " for any kitchen article needed, be it for the use of the most modest kitchen in the smallest family to the largest hotel in the world; and the advice they cheerfully give respecting the requirements of each saucepan is of invaluable service to the unskilled. * iſn'troouction ix My experience has taught me, and many of my co-labor- ers express the same opinion, that this house is the first and foremost in the United States for any kind of utensil needed in a well organized kitchen, such as small moulds, pastry cutters, column boxes, small vegetable spoons, etc., and the manner of using each of these articles is fully explained by an experienced person before they need be purchased. MINERAL WATERS. A good mineral water is an indispensable adjunct to a dinner table, for its use is invaluable in assisting the di- gestive organs. Usually a meal is begun by eating heavy hors-d'aeuvre such as celery, radishes, olives, sardines, caviare, anchovies, and others too numerous to mention, all being exceedingly indigestive; therefore, a mineral water is required to counteract the evils of these dainty morsels. Amongst the many popular waters for table use, the excellence of |CARL H. SCHULTZ'S CARBONIC SELTERS and VICHY is uni- versally acknowledged, as they blend with any kind of wine, be it red or white, sherry or madeira, as well as with all alco- holic liquors, or even when partaken of pure, they are most delicious and refreshing. THE WAY TO KEEP PROVISIONS IN THE COUNTRY, SUCH AS SMALL CUTS OF MEAT, POULTRY, AND FISH. Being only temporarily located for a few months in summer cottages, persons are apt to miss the many comforts they usually enjoy in town, for frequently the iceman fails to call, and ofttimes it is requisite to purchase provisions for several days in advance; therefore, I would suggest an excellent method for keeping fresh meats, fish, etc. For this purpose olive oil will be found of the greatest utility. For instance, should the larder contain mutton, lamb or veal chops, mut- ton or lambs kidneys, tenderloin of beef, broilers, fish, etc., begin by first seasoning them with salt and a little pepper, X fſn troolaction then put the meat in a deep dish and pour some olive oil over to immerse it entirely; this will keep it perfectly fresh and Sweet, and when ready to use merely drain on a cloth and wipe dry. & Not only does the oil preserve the freshness of the meats, but it also assists in making it more tender. In this way steaks and chops may be kept for a whole week in a cool place while still improving their quality. Try this method with a steak, and I am sure there will be no regret. After the meat is taken out of the oil, pour it into a vessel and let it stand over night, then the next day transfer it slowly into another vessel to clear of its impurities, and thus it can be used many times over, merely adding fresh oil when necessary. A. G. THE MAJESTIC FAMILY COOK-BOOK BILLS OF FARE." $5even jºteakfagtº. S UAV ZDA Y. Fried hominy (1278), Eggs, Meyerbeer (300), Codfish cakes (387), Porterhouse steak. Béarnaise sauce (636), Julienne potatoes (IO45), Rice cakes (1277), French pancake with preserves (Io98), Tea—Cream—Coffee (1292, 129I). MOAV/OA V. Hominy with cream (1279), Eggs, cocotte (289), Broiled smoked salmon (41 I), Hashed cream potatoes (IO39), Buckwheat cakes (1275), Tea—Milk (1292), Oranges. T-- * The figures at the side refer to the number of the recipes $5even JBreakfastø 7"U ESDAY. Oatmeal (1283), Dry toast, Fried eggs and broiled ham (296), Broiled bluefish, maitre d'hôtel (374), Baked potatoes (Io97), Fried hominy (1278), Tea—Milk (1292), Baked apples (Io?6). ºr WEDAWESOA V. Wheaten grits with cream (1287), Spanish omelet (319), Codfish steaks, maître d'hôtel (384), Hashed roast beef (650), Lyonnese potatoes (IO47), Fried Indian meal mush (1280), Tea—Milk—Chocolate (1292, 1288). Stewed prunes (1166). THURSDAY. Rice cakes (1277), Fried hominy (1278), Boiled eggs (286), Broiled fresh mackerel, maitre d'hôtel (396), Hashed and browned corned beef (619), Saratoga potatoes (IO43), Chocolate, Cocoa, or Broma (1289), Stewed peaches (1162), Tea—Milk (1292). §even Breakfasts A'R/DA Y. Oatmeal (1283), Scrambled eggs with mushrooms (335), Broiled Spanish mackerel, Fleurette sauce (398), Chicken hash with cream, baked (787), Chateau potatoes (IO38), Apple marmalade (I 121), Tea—Milk—Coffee (1292, 129I). SA TOWAQ D.A. Y. Hominy with cream (1279), * Poached eggs on toast (329), Broiled sliced salmon, Ravigote sauce (4IO), Boiled Parisian potatoes (IO52), Broiled lamb chops (487), Fried onions (IO3O), Stewed plums (1165), Tea—Cream—Coffee (1292, 129I). $5even luncheong. SUAVOA Y. Little neck clams (472), Soft eggs, Musketeer style (343), Fried eels, Tartare sauce (389), Lamb chops, Tyrolian (497), Cold roast quails with jelly (903), Lettuce salad (965), Celestine omelet (1090), Desserts. MOMOA. Y. Oysters on the half shell (472), Brunoise soup (2 II), Eggs à la d'Orleans (282), Broiled slices of salmon, Ravigote sauce (410), Persillade potatoes (1055), Broiled sweetbreads on toast, māitre d'hotel (606), Green peas with butter (IoI3), Meringued apple flawn (II45), Fruits—Cheese, Tea—Coffee, Milk—Cream. 4 §even Luncheon 3 TUESDA V. Pea Soup (242), Spanish omelet (319), Smelts à la Davis (421), Cucumber salad (266), Broiled mutton chops (523), Mashed potatoes (IO49), Lima beans with butter (IO24) Roast partridge on toast (885), Bread sauce (47), Peaches with rice, Maraschino (I IOO), Desserts. WEDAVESDA Y. Oysters on the half shell (472), Lobster canapés (259), Chicken broth (161), Celery—262. Radishes—Olives (270), Poached eggs à la Majestic (323), Broiled shad máitre d’ hotel (413), Purée of sorrel (1060), Chicken stewed with mushrooms (817), Julienne potatoes (IO45), String beans with butter (IO65), Apples à la Dauphin (IO75), Coffee (1290). THURSDA Y. Oysters on the half shell (472), Consommé in cups (168), Eggs; Scotch Woodcock (334), Lobster a la Newburg (461), Broiled squabs on toast (840), Green peas with butter (IoI3), Surprise potatoes (IO46), Tutti-frutti ice-cream (1265), Desserts. §even luncheon 3 FRIDA. Y. Oysters on the half shell (472), Clam broth in cups (163), Stuffed eggs, Dauphin style (347), Oyster crabs, Newburg (448), Chicken cutlets with peas (782), Lobster salad (966), Pear compote (1136), Lady fingers (1209) Desserts. SATURDAY. Oysters (472), Mutton broth (164), Poached eggs, Buckingham (322), Hard shelled crabs, a la Caspar (445), Lamb chops, Perrière (492), Squabs—Mirabeau (845), Romaine salad (965), Soufflée omelet (1093), Desserts. $5even ºbinner6. SUAWDA. V. Little neck clams (472), Consommé Villa Musard (200), Melon (269), Anchovy sandwiches (271), Celery—Olives—Radishes (262), Butterfish with fine herbs (377), Boiled potatoes (IOS2), Roast saddle of mutton (546), Duchess potatoes (IO41), String beans with butter (IO65), Broiled fresh mushrooms on toast (IO25), Roast duck, apple sauce (821), Celery salad (957), Madeira jelly (II.5.1), Small condés (I 195), Desserts. Coffee (1290). MOMOA. Y. Little neck clams (472), Consommé d'Arembert (175), Celery—Radishes—Olives (262), King fish Meunière (395), Parisian potatoes (IO52), 7 $5even ºinners Sweetbreads a la Oudinet (612), Asparagus tops with butter (124), Lobster a la Newburg (461), Roast Capon with watercress (765), Escarole salad (965), Palmyra soufflée (II 16), Fruits—Cheese. Desserts. Coffee (1290). TUESDA V. Oysters on the half shell (472), Chicken okra soup (214), Celery—Radishes—Olives (262), Sea bass, Manhattan Beach style (370), Persillade potatoes (1055), Spring lamb chops, Robinson (493), Mashed Jerusalem artichokes (IoI7), Braised ducklings, Rouennese (822), Asparagus, Hollandaise sauce (989), Roast partridges, bread sauce (885), Chiccory salad (965), Diplomatic pudding (I IO6), Strawberry ice-cream (1264), Desserts, Marguerite cakes (1214), Coffee (1290). WE/DAVESIDA. Y. Little neck clams (472), Caviar canapés (258), Consommé Utica (196), Celery—Olives—Radishes (262), Pompano, Cardinal style (404), Parisian potatoes (IO52), $even ºimmers Veal cutlets Zingara (566), Chicken patties (740), String beans (IO65), Mashed squash (IO63), Roast red head ducks (868), Fried hominy—Currant jelly (142), Celery salad (957), Charlotte Russe with vanilla (1132), Desserts, Coffee (1290). THURSDA V. Oysters on the half shell (472), Cream of green asparagus (2O2), Celery—Radishes—Olives (262), Fresh codfish, Bonne femme (383), Potatoes Château (IO38), Tournedos of tenderloin, Judic (686), French string beans (IO64), Brochettes of sweetbreads, Bearnaise sauce (605), Green peas with butter (IoI3), Cream of mint Sherbet (1270), Philadelphia roast chicken with watercress (799), Lettuce salad (965), Timbale of rice with apples (I I2O), Desserts, Coffee (1290) FRIDA. Y. Little neck clams (472), Consommé Solferino (191), Anchovy leaves (255), Radishes—Olives—Celery, Boiled Kennebeck salmon, Genevoise sauce (406), Mashed potatoes (IO49), IO . §even pinners Chicken sauted, Lathuile (809), Macedoine of vegetables (IO/4), Terrapin, Maryland style (482), Rum Sherbet (1270), Roast teal ducks, currant jelly (873), Fried hominy (142), Celery salad (957), Apple Charlotte, Apricot sauce (IO77), Desserts, Coffee (1290), SATURDA Y. Oysters (472), Cream of green corn, Queen Hortense (205), Stuffed olives, * Brook trout, Meunière (434), Cucumbers (266), Persillade potatoes (1055), Chicken Halibut, Oriental style (393), Potato croquettes (1040), Salmis of partridge with truffles (889) Purée of artichokes (IOI7), Vol-au-vent, Financière (757), Celery, Spanish style (IOO2), Roast gosling, apple sauce (827), Tomato mayonnaise salad (977), Ribboned Bavarois (1126), Fans (I2O3), Desserts—Coffee (1290) $5even $5upperø. SUAWDA. Y. Anchovy leaves (255), Cold or hôt clam broth (163), Chicken-patties (740), Broiled lamb chops with peas (502). Cold. Boned partridges (932), Victoria salad (980), Vanilla ice-cream (1266), Small fancy cakes (1182), Coffee—Tea—Milk—Cream, Fruits, Desserts. MOMOA. Y. Caviar canapés (258), Hot chicken consommé (171), Oysters à la poulette (473), Chicken croquettes (780). Cold. Virginia ham with jelly (940), Sicilian salad (975), Pistachio ice-cream (1263), I I I 2 - §even 5uppers Assorted fancy cakes (1182), Coffee—Tea—Milk—Cream, F rdits, Desserts. TUESDA V. Little neck clams on the half shell (472), Cheese crusts (264), Consommé in cups (168), Terrapin Maryland (482), Club sandwiches (272). Cold. Terrine of grouse (946), Artichoke bottoms, Orloff (984), Russian salad (973), Coffee ice-cream (1262), Assorted fancy cakes (I 182), Coffee—Tea—Milk—Cream, Fruits, Desserts. WELOAVES/DA Y. Anchovy salad (256), Clam broth (163), Frog's legs à la poulette (458), Welsh rare-bit (278). Cold. Aspic of foies-gras (929), Lobster, Parisian style (942), Nesselrode ice pudding (I.267), Small fancy cakes (I 182), Coffee—Tea—Milk—Cream, Fruits, Desserts. $5even $5upperg 13 THURSDA V. Windsor catapés (261), Consommé in cups (168), Stuffed devilled crabs (447), Broiled lamb's kidneys and bacon on toast (509). Cold. Lobster salad (966), Chicken sandwiches (273), Strawberry ice-cream (1264, Fancy mixed cakes (I 182), Coffee—Tea—Milk—Cream, - Fruits, Desserts. FRIDA. Y. Caviar canapés (258), Chicken consommé (171), Lobster a la Newburg (461), Golden Buck rare-bit (279). Cold. Boned chicken with jelly (931) Club-man's salad (959), Coffee ice-cream (1262), Fancy small cakes (I 182), Coffee—Tea—Milk—Cream, Fruits, Desserts. SATURDA Y. Washington canapés (260), Consommé in cups (168), Broiled oysters on toast (469), Brochettes of sweetbreads, Colbert sauce (605). 14 $even $5upper8 Cold. Chicken salad (958), Tongue sandwiches (273), Chocolate ice-cream (1261), Small fancy cakes (1182), Coffee—Tea—Milk—Cream (129I), Fruits, Desserts. C-S º lºº %xºa § sº º º % N * y tº Sl ſ ; , § T. … g ^ º § §§ 3 º tºº 5tock3. I.—A LLE.M.A.N.D.E. Make a roux with butter and flour, according to the quan- tity of stock required ; cook it very slowly and watch that it does not change color for it must remain perfectly white, then add to it very slowly and very gradually a sufficient quantity of veal and chicken blonde; continue to skim off the fat and scum that arises to the surface the same as an Espagnole, then strain the Allemande through a fine strainer into a vessel and use as required. 2.—BECHA MEL. First prepare a mirepoix. A mirepoix is composed of all Sorts of soup vegetables such as carrots, turnips, leeks, celery, onion, parsnip, parsley root, all cut into small pieces, thyme, bay leaf, two cloves and a little grated nutmeg ; cook all these in butter without browning. Boil two quarts of milk with a little salt and a pinch Qf powdered sugar, while still boiling throw in the above mirepoix, cover and stand the saucepan on the side of the range without allowing it to boil any more. Prepare a roux the same as for the Allemande keeping it very white and add to it the infused milk. This sauce must be more consistent than Espagnole or Allemande. Strain through a strainer and set the sauce aside to cool stirring it frequently with a spoon so as to have it perfectly smooth. Keep in a cool place. I5 I6 stocks 3.—VEAL AND CHICKEN BLOWDE. This broth is used to prepare Allemande which is indis. pensable in a well-regulated kitchen. Put ten pounds of shin of veal into the saucepan with one fowl and fill the ves- sel with cold water; at the first boil, take it off and change the water; put it on again to boil, then stand it on one side of the range and cook slowly for four hours; add a carrot, one onion, two cloves, one turnip and a bunch of herbs including thyme and bay leaf. Strain it through a napkin the same as the other broths. 4.—DUXELLE FOR SA UCES AND FOR STUFFING. Chop up two onions, one shallot, a small clove of garlic and the contents of one can of mushrooms. Fry the onion, shallot and garlic in butter having them well browned with- out burning, add the mushrooms and stir well with a wooden spoon, then pour in a heaping cupful of broth and a season. ing of salt, pepper, nutmeg, sage, thyme, a good handful of white bread crumbs and some chopped parsley; keep stir- ring it for five minutes. Take from off the fire and leave to stand for fifteen minutes then mix in the yolks of four beaten eggs. Pour the Duxelle into a china bowl and cover with a sheet of buttered or oiled paper. This can be used for stuffing or for sauces, by adding some good gravy. 5.—ESPAGAVOLE. Espagnole is the foundation of all other brown sauces. To make it, melt some clarified butter in a saucepan and to this add some flour stirring it together with a wooden spoon, this is called a “roux,” it must be kept sufficiently liquid to be stirred from time to time and be careful not to place it on too hot a fire so that it does not brown too quickly; it will be at least half an hour before it attains a deep golden color. Take it from off the fire and pour into it gently some $5tOckg 17 gravy, as described later, stirring continuously to keep it smooth, then put it back on the fire and stir well until it boils, adding more gravy should it become too thick. Sim- 'mer while skimming off the accumulations that arise on the surface consisting of skin and fat. This is called “des- pumating.” When perfectly free of all impurities strain it through a fine strainer into a vessel and keep on stirring from time to time till it cools off. 6.–FISH STOCK FOR FISH SA UCES. If the fillets of one or two flounders have been used for other purposes, break up the bones with a few raps of a knife. Mince finely one onion, one small carrot, a little thyme, a bay leaf, two cloves, and some parsley stalks. Put an ounce of butter in a saucepan, the vegetables, and the fish bones, salt, pepper, and a good glassful of white wine; cover with the lid and let boil for fifteen minutes; moisten again with a quart of , broth or water, and leave to cook slowly for one hour; strain the stock through a cloth, and use when required. Other fishes may be substituted. 7—FISH FUME7. Flounders and bass are the best for these fumets, using also the bones broken up into small pieces; put all into a saucepan lined the same as for the game fumet, using white wine only, and then reduce ; remoisten with two quarts of veal broth so that the fumet remains white. Boil for one hour, then strain through a napkin. 8.—GAME FUMET. Remove the meats from any kind of game and chop up the carcasses. Line the bottom of a saucepan with carrots, onions, parsley, thyme, bay leaf, cloves, and a few whole I8 $5tOCR3 peppers, all in reasonable quantities, so that no special flavor predominates; lay the meat and carcasses on top, then pour in a glassful of white wine and a glass of sherry, even add- ing a little brandy if convenient. Boil on the fire until well reduced; then moisten-with two quarts of broth and leave to cook for one hour. Strain through a napkin. 9–TO KEEP FUMETS. Pour them after they are strained into a saucepan and boil until they reduce to a glaze; put this into a vessel to get cold, and when needed for use just cut off a small piece with a knife. In this way, game or fish fumet, or beef, veal, or chicken glaze can be obtained. All these will be found invaluable in cooking, as they give strength, color, and flavor to a sauce. These are called kitchen stocks. Io.—GRA VY FOR ESPAGNOLE, A WD USB D A LSO FOR MO/S TEN/AWG BRA/SAED MEA TS. Line the bottom of a saucepan with thin slices of beef suet and some sliced onions and carrots; over these place eight to ten pounds of veal and beef and a quart of water. Have the liquid boil until completely reduced, allowing it just to catch the bottom so as to brown the gravy nicely; then fill up the saucepan with water, and when it begins to boil remove to the side of the range to simmer slowly. Add a generous sized tied bunch of parsley, thyme, and bay leaf, also one onion with two cloves in it and a small clove of garlic; skim thoroughly and leave to boil continuously for four hours. Strain it the same as the broths. II.—ASPIC 9. ELL Y. This jelly is prepared with strong chicken or game broth. Put into a saucepan some whole peppers, shallot, parsley root, chopped onion, thyme, and bay leaf, half a bottleful or Culinary preparation3 I 9 a large glassful of white wine, and a small glass of sherry; let the liquid reduce. Then pour in three quarts of broth, let boil, and add fifteen gelatine leaves previously soaked for ten minutes in cold water; dissolve it thoroughly with the other ingredients. Beat up three egg-whites in a vessel, and when slightly frothed add while still beating about a glassful of cold water: then pour this mixture into the jelly and keep on beating until it begins to boil. Leave it in this state for twenty minutes, and then test its limpidity with a silver spoon, and should it not be sufficiently clear, begin the operation again, using more egg-whites. Strain it after- wards several times through a napkin and let get perfectly cold. I2.—MEA T GLAAE OR MEA T EXTRA CT. Put any scraps of meat and bones in a soup-pot, adding vegetables the same as a broth, only leaving out the salt. Boil slowly for ten hours, then strain through a fine cloth ; return it to a saucepan and reduce quickly, and when slight- ly thickened strain it once more through a cloth into a still smaller saucepan and leave again to reduce slowly until it adheres to the spoon ; set it aside in a vessel and use for thickening and enriching all kinds of brown sauces. Culinary Dreparation3. 13–ALMOND MILK. Set about forty shelled almonds into a saucepan with cold water, heat this up, remove, drain and peel the almonds, put them in a mortar to pound with a little milk, but should no mortar be on hand, then chop them very finely; add this to a little milk that is boiling and continue to boil for five to six minutes longer, then strain forcibly through a piece of muslin into a bowl. 20 culinary [\reparation3 14.—BREAD CRUMBS. Crumble some white bread crumbs with the fingers, put them into a cloth with a little flour and rub hard, then pass. them through a very coarse sieve. This is used for white bread-crumbing. 15.—BREAD RASPINGS. Dry some crusts of bread in the oven, then pound and pass them through a sieve. This is used for many articles to be baked, also for all broils that need breading. I6.–ENGLISH BREAD-CRUMBING. Break two whole eggs in a soup-plate, add a spoonful of oil, and a little salt and pepper; beat vigorously with a fork. Dip whatever needs to be bread-crumbed into this, then roll it in freshly grated bread crumbs, pressing it on well. This is called English bread-crumbing, and the article is now ready to be sauted in butter, fried in fat or else broiled. 17.-CHIFFONADE. Chiffonade is composed of sorrel and lettuce leaves cut up very small and fried in hot butter in a saucepan. To be used in Soups. I8.—AERYING FA T. This is a most needful article to have in cooking. There should always be two kinds, one to be kept for fish only ; also it is necessary to have special frying pans, and the fat can be left in, merely warming them when required and straining the fat every time it has been used. Make the fry- ing fat with a can ful of lard, or else sweet oil may be substi- tuted, but it is much more expensive. Culinary preparations 2 I 19.—KWEADED BUTTER. Mix with a fork four ounces of butter and a tablespoonful of flour until well incorporated. Use this kneaded butter to thicken any thin gravy or sauce, be it for fish or for any other purpose the recipe may call for. 2O.—MARINADE FOR MEA TS, GAME, Etc. Mince one carrot and two onions, put them in a vessel with one quart of water and one quart of vinegar, three ounces of coarse salt, two ounces of peppercorns, a sprig of thyme, six bay leaves, parsley root, and a clove of unpeeled crushed garlic. It is now ready for use. In order to keep it in a better condition, put the marinade in a saucepan to boil for half an hour, then pour it in a vessel, and leave to cool thoroughly before putting in any article that has to be pickled. 21–ME UNIERE. Dilute some flour in cold water, have it free of lumps, and , use it to thicken any gravy that may be too thin. The pro- portions are four spoonfuls of water to one of flour. 22.-M/REPO/X. Cut into small dice, one carrot, one turnip, one onion, and one ounce of lean smoked ham. Put an ounce of butter to melt in a saucepan, add the above mirepoix, and when cooked quite brown, turn it out into a vessel to use when necessary. 23.−GARNISHED BUAVCH OF PARSLEY. Wash well some parsley stalks and fasten them together with a bay leaf and some sprigs of thyme, tie the string very tight, and clip the ends off straight so none of the contents can escape. 22 Culinary Dreparation 3 24.—THICKENING (Liaison). The proportion is eight egg yolks to one pint of cream ; this is used for thickening soups, white Sauces, poulettes, etC. SAUCES. *-* Colò Butterø. 25.—ANCHOVY BUTTER. Wash a dozen anchovies either salted or in oil, remove the fillets and rub them through a sieve; incorporate in two ounces of butter, or else the butter may be mixed with essence of anchovies or anchovy sauce. Keep it to use when required and then mingle it with butter to reduce its strength should it be necessary. 26.—CRA WFISH, SHRIMP, OR LOBSTER BUTTER. Remove the meats from either twenty-four shrimps, or twelve crawfish or one lobster; pound the shells, adding a good-sized lump of butter, and still continue to pound ; then put the pounded shells into a small saucepan on the fire; stir until well cooked so as to extract all the meats and juices from the shells. Put a little cold water in a bowl, lay a cloth over, and pour on the contents of the saucepan, So the butter alone passes through and hardens in the water, lift it out to put into a cup and keep it for further use. 23 24 $5allC63 27.-MAITRE D'HOTEL BUTTER. Wipe half a pound of butter in a cloth to dry it, beat it up in a vessel to cream, then add salt and pepper, a little lemon juice and some parsley chopped exceedingly fine. Maitre d'hotel butter is used generally for broiled articles, such as steaks, chops, fish, etc. Put some of the pre- pared butter in a small saucepan, warm it slightly just to dissolve, and sprinkle it over the meats, fishes, etc. 28. MOM 7TPELLIER BUTTER. Pound some chervil and tarragon with a few hard-boiled egg yolks and sufficient butter to render it mellow, adding salt, pepper, and lemon-juice; press through a sieve, put it in a bowl and beat with a spoon till it becomes perfectly smooth. This is used principally for decorating. The proportions to be used depend entirely upon the usage to be made of the butter. 29–RA VIGO TE BUTTER. Wash thoroughly a few parsley leaves, chervil, tarragon, chives, and water-cress. Blanch them in boiling water for a few moments to acquire a beautiful green tint, then drain and throw into cold water; press well in a cloth and pound the whole well through a sieve. Knead a piece of butter with a spoon till it gets creamy, then slowly mix in the pounded herbs, seasoning with salt and pepper. This butter is used for finishing other sauces that require to be tinted to a delicate green. $5auCe3 25 * ſhot j6utterø. 30.-BLACK BUTTER. Into a small saucepan put three spoonfuls of vinegar and a little pepper; reduce on the fire to two-thirds; remove from off the range. Place a quarter of a pound of clari- fied butter in a pan and heat it till it changes color with- out letting it burn, then strain it into a saucepan and let it get almost cold, add the reduced vinegar and heat it up again. Serve in a sauceboat. This butter is used for cov- ering fish, eggs, etc. It can also be made by having four ounces of butter in a frying pan on the fire, and when it gets frothy and black- ens, add the juice of a lemon or else some vinegar and use at once. 31.—CLARIFIED BUTTER. Put some butter in a saucepan and set this in another one containing hot water, or in a bain-marie; it will clarify alone; the top need only be poured off from the sedi- ment. It should always be kept ready, and can easily be prepared beforehand, as it does not spoil for a very long time. - 32.-MELTED BUTTER. This is merely butter warmed in a saucepan and served in a Sauceboat. 33.−NUT BUTTER. Put some butter in a saucepan and cook it till it acquires a fine mahogany color, being careful that it does not blacken and keeps limpid; serve with fish. Another way is to put three or four ounces of butter in a saucepan on the fire and serve when it becomes frothy. 26 t $5allCe3 Colò $5all Ce3. 34.—GREEN SA UCE. Should there be no mortar to pound the herbs with, then chop up very finely some chervil, tarragon, and chives until they are almost a paste ; mix this into a very thin mayon- naise, but if a mortar be handy it is far preferable as they can then be pressed through a sieve. There should be plenty of these herbs in order to give the mayonnaise a good green color. 35.-GRIBICHE SA UCE. Chop up a little chervil, tarragon, and caper; put these in a vessel with a little vinegar, a little Worcestershire sauce, a few drops of tabasco, four very finely chopped hard-boiled egg yolks, and some dry mustard. Beat it like a mayon- naise adding more vinegar from time to time. 36.-MA VONNAISE SA UCE. Break three egg yolks in a round bowl, add a little salt, pepper, and a dash of vinegar; beat thoroughly with a spoon for five minutes, then pour oil in slowly, drop by drop, beat- ing it steadily, and when at times it becomes too thick add a little more vinegar and continue this process until a pint of oil is consumed ; wipe off neatly all the sauce adhering to the sides of the bowl and put it away in a cool place till needed. * 37.—MINT SA UCE. Chop up a bunch of nicely picked and cleaned mint leaves; put into a bowl with one ounce of sugar, half a gobletful of vinegar, and as much cold water; stir about slightly and pour into a sauceboat; keep it on ice for some time. This sauce is generally served with spring lamb. $5auces 27 38.-REMOULADAE SA UCE. To a mayonnaise sauce add a little dry mustard and some Very finely chopped capers, gherkins, parsley, chervil, and tarragon. 39 —SHALLOT SA UCE. Chop up one or more shallots excessively fine, put them in a bowl with a little ground pepper, a coffeespoonful of good vinegar and the juice of three lemons. Serve in a sauceboat or arrange a little of this sauce on oysters served on the half shell. 40.—TARTA RE SA UCE. Prepare a good thick mayonnaise and add to it a little dry mustard, and some very finely chopped gherkins, capers, and parsley. This sauce is usually served with fried fish. 41.-VINAIGRETTE SA UCE (French Dressing). In a bowl put some salt, pepper, two spoonfuls of vinegar and stir in about a gill of good olive oil. Serve this in a Sauceboat, or poured over the salad. ſhot gºallce.g. 42.—BEARNAISE SA UCE. Chop up a little of chervil, tarragon, and shallot; put these in a small saucepan, adding two tablespoonfuls of vinegar, mignonette, salt, and a little grated nutmeg ; reduce this on the fire, then pour in four egg yolks previously beaten with a few drops of cold water; let the sauce thicken slightly 28 §auces while stirring with a spoon, then add half a pound of butter divided into small parts; keep on stirring continuously and then taste whether the seasoning be correct; squeeze in the juice of a lemon. Strain the sauce through a fine piece of . muslin, having a second person stirring it after it drops, but always in a contrary direction ; return it to the sauce- pan on the fire and finish with a pinch of finely chopped chervil, tarragon, and parsley. Never let this sauce boil. 43.−BECHAMEL SA UCE. Put a pint of milk into a saucepan with one onion, a few slices of carrot, one bay leaf, a little salt and a little pepper. Set the saucepan on the fire and when the milk comes to a boil, take out the pieces of carrot, the onion and the bay leaf. Mix on a plate two ounces of butter with a tablespoonful of flour, kneading them well together with a fork, then put the milk on again to boil and stir in the kneaded butter, whip- ping it with an egg-beater until quite smooth ; add a small pinch of powdered sugar ; it is now ready to serve. 44.—BERCY SA UCE. This is a fish sauce to which has been added while cooking, some minced shallot and fine herbs; reduce in a saucepan on the fire and finish with two ounces of fresh butter ; it must not boil again but keep stirring until the last moment, then finish with chopped parsley and lemon juice. 45.—B/GARADE SA UCE. Cut the peel of two very yellow oranges into thin, narrow strips and boil them in salted water; drain on a cloth, then add them to a Madeira sauce made with the gravy from the ducklings, and finish with orange and lemon juice. $5auce.8 29 46—BORDELAISE SA UCE. Begin by chopping half a good-sized onion with one shal- lot; put this into a small saucepan with salt and pepper and a glassful of red wine; reduce on the fire till hardly any liquid remains, then pour in a pint of broth and leave it to boil. Make a little Meunière with two tablespoonfuls of flour and a little cold water to dissolve, stir it into the sauce, and let come to a boil. Now chop up some chives, parsley, and chervil, also to be added to the sauce with a few grains of cayenne pepper, and at the last moment finish with a small piece of cooked, chopped marrow. This sauce must be served very hot. • 47.-BREAD SA UCE. Have a pint of milk on the fire in a small saucepan, add one whole onion, a little cayenne pepper, salt, and six table- Spoonfuls of bread crumbs; at the first boil, take out the onion, and stir the sauce till it thickens. It is now ready to Serve in a sauceboat. 48.-CAPER SA UCE. Mix together in a small saucepan two ounces of butter and a heaping tablespoonful of flour, add a glassful of cold water, a little salt and pepper ; put the saucepan on a corner of the range, stir at times, and when it begins to boil beat it unceasingly till it is quite thick and smooth; then add two ounces more butter and a tablespoonful of capers. Serve in a very hot sauceboat. 49.—CHEROM S.A UCE. Cheron sauce is composed of half Bearnaise and half tomato sauce. Heat it up without boiling, as it is apt to curdle, and be most careful to keep it stirred all the time with a spoon. 3o $5all Ce3 5o.—COLBERT SA UCE, ENGLISH STYLE. To be made the same as Colbert sauce with tarragon, only omitting the latter, and replacing it by a little anchovy essence and a little Worcestershire sauce. 51.-COLBERT SA UCE WITH TARRAGON. Melt a piece of meat glaze, or extract, about the size of an egg in a saucepan, take it off to cool slightly, then add two egg yolks, beating them in like a Hollandaise, and add- ing at short intervals a quarter of a pound of butter divided into small pats; squeeze in the juice of a lemon, and finish with chopped parsley and tarragon leaves. 52.-CREAM SA UCE. Boil in a saucepan one large cupful of cream with a small pinch of sugar and a little salt, dilute a coffeespoonful of flour with a small quantity of cold milk, add it to the boil- ing cream, and leave to simmer for a few moments; take it off the fire and stir in one ounce of fresh butter. 53.-CREAM OF ANCHOVY SA UCE. Prepare a cupful of anchovy sauce and add some anchovy . butter to it. 54.—CURRANT SA UCE FOR GAME. Melt a small pot of red currant jelly over the fire and pass it through a sieve; add to it a pint of Grand Huntsman's sauce, stirring both together vigorously with a spoon. Serve it very hot. \ 55.—DE VILLED SA UCE. Put into a saucepan a little chopped shallot and onion (one of each), a spoonful of vinegar, three or four spoonfuls of white wine, a little cayenne, and a piece of butter; reduce $auce;3 3I to three quarters on the fire, then add a little good gravy thickened with a small quantity of Meunière (flour or corn- starch stirred in cold water). Boil up for an instant or two and strain through a fine strainer, put it again into the sauce- pan, correct any deficiency in the seasoning, and finally add chopped fine herbs and lemon-juice. 56.--DUXELLE SA UCE. Add the value of four tablespoonfuls of Duxelle garnish- ing to sufficient Madeira sauce to serve to eight persons. 57.—FISH SA UCE. < * Melt three ounces of butter in a saucepan over the fire, stir in three spoonfuls of flour; cook very gently for ten minutes, then moisten with about one pint of fish stock, and keep stirring until it boils up once; then stand it back and let simmer very slowly, skimming off the fat from time to time when necessary. Half an hour after, pass it through a fine strainer into a vessel, and use a spoon to stir occasion- ally while cooling, so no crust forms on top. 58.—FLEURETTE SA UCE. Reduce in a saucepan without browning four chopped shallots in two tablespoonfuls of vinegar, then add chopped chives and parsley, salt, pepper, and nutmeg, a little melted butter, and a tablespoonful of flour; stir with a spoon till quite smooth, and remove the pan to the side of the range to incorporate in a little fresh butter and some lemon-juice. 59.—GENE VOISE SA UCE. Moisten some mirepoix with the fish stock and a glassful of white wine ; reduce the liquid to half, strain and skim off the fat. Make a little white roux with an ounce of butter 32 §auce;3 and a spoonful of flour, pour in the above stock, stirring un- til it begins to boil, then add a wineglassful of sherry wine. Strain the sauce again, put it into a smaller saucepan with a little butter, and finish with a dash of cayenne pepper. 6O.—G/BLE T SA UCE. Keep the gizzards and livers of any chickens, ducks, squabs, turkeys, etc.; clean the gizzards nicely, cutting away all the nerves and skin, then chop together very fine. Fry a small chopped onion in butter, add the chopped gizzards and livers, and season highly. When nicely browned moisten with a pint of good broth and let cook for some time, stir- ring it when necessary; at the last moment add a tablespoon- ful of fresh bread crumbs, the same quantity of chopped pars- ley and a few drops of tobasco. Serve this sauce very hot. 61.-GRAND HUAVTSMA W’S SA UCE. This is a poivrade sauce, adding to it a little powdered sugar and three ounces of good butter, beating together with a spoon without letting come to a boil; it gets smooth and velvety, and is delicious for serving with any game. 62–Hol/AMDAISE SAUCE. This is made exactly like the Bearnaise sauce only omitting the tarragon. Sometimes it gets too thick, if so add a few drops of boiling water or consommé while stirring with a spoon. Should the sauce turn oily, put a little hot water in another saucepan and pour it into this drop by drop, beating it well with a wire egg-whisk. 63.-HUNTER'S SA UCE (Chasseur). Hunter's sauce is the same as Bordelaise sauce, adding re- duced vinegar and the juice of a lemon just before serving. $auce;3 33 64.—ITALIAN SA UCE. Color well four chopped shallots in two ounces of butter placed in a saucepan on the fire, wet with a little white wine, reduce slightly, then add some Duxelle dressing, a little to- mato sauce, some chopped fine herbs and very small dice of ham; simmer for twenty minutes, taste to rectify the flavor, and serve. 65.—%USSIENNE SA UCE. Brown nicely in butter, one chopped shallot, one chopped onion, and a little garlic; when finished pour in two spoonfuls of vinegar and let reduce ; add a little velouté and a few pats of butter while beating vigorously with a spoon the same as for a Hollandaise; dredge with a little chopped parsley and tarragon when ready to serve. 66.-MADE IRA SA UCE. In order to make this sauce properly it is necessary to have Espagnole sauce. Reduce in a saucepan one glassful of Madeira wine and when half reduced add a pint of Espagnole sauce; simmer, skim off the fat and with a spoon lift off any impurities that may arise to the surface; strain and serve in a sauceboat; it must be brown, Smooth, and Succulent. 67.—MADEIRA OR SHERRY SA UCE FOR FAMILY - USA. Reduce one large glassful of sherry or Madeira wine to two thirds, add about half a pint of gravy, stock or broth, or else take the gravy from the meat the sauce is to be served with, and boil it all together. Mix in a bowl one tablespoon- ful of flour with a little cold water, have it very smooth and all lumps dissolved ; stir this well into the above until it 3 34. - $5all Ce3 begins to boil, then strain through a very fine sieve into another small saucepan ; put it again on the fire and skim off all the uprising fat as quickly as it accumulates on the surface; taste whether the seasoning be correct, and serve very hot. 68.—MARINIERE SA UCE. Put two chopped shallots in a saucepan and pour over one spoonful of vinegar and a little white wine, reduce on the fire; add some fish sauce and leave to boil for one minute, but should there be no fish sauce prepared then moisten the above reduction with about a pint of water the fish was boiled in ; cook and thicken with a piece of kneaded butter, adding some chopped parsley; cover the fish with this sauce, serving more apart. 69.—MARYLAND SA UCE. Reduce one glassful of sherry wine to half, then add a pint of Allemande sauce; stir, boil, and reduce again slightly; thicken with two egg-yolks beaten in a few spoonfuls of cream (this must not boil), and finish with the juice of one lemon. Keep the sauce very hot. 70.—MA TELOTE SA UCE. Slice two small onions or one large one and one or two shallots, fry in butter in a saucepan till a good golden color, then drain out the butter and replace it by a gill of red wine; reduce this to half. Should there be no Espagnole made, then add as much broth as there is wine and let this reduce to half also. Prepare a piece of kneaded butter, using three spoonfuls of flour to one ounce of butter, and stir it into the sauce with a spoon ; pass through a fine strainer and keep very warm until serving. §auces 35 71.-MINUTE SA UCE. Fry two chopped shallots in butter in a saucepan, pour in half a glassful of Madeira wine and add a tied-up bunch of parsley; cook for a few moments, then put in a little meat extract; boil once more only; thicken the sauce with a piece of butter kneaded with fine white bread crumbs, boil again while stirring, then take out the parsley and finish with lemon juice and chopped parsley. 72.—MORNA Y SA UCE. This sauce is very nice for fish and can also be used for poached eggs. It is Hollandaise sauce with the addition of half as much bechamel, a little grated Parmesan and Swiss cheese, and a dash of cayenne pepper. 73–MOUSSELINE SA UCE. To be prepared with Hollandaise sauce, whipping in a little good cream, but carefully observing that it does not come to a boil. This sauce will be light and frothy and is delicious when eaten with boiled asparagus. 74.—NORMANDY SA UCE. Normandy sauce is merely fish sauce, having a strong taste of onions; it is used with a Normandy garnishing to be served with many kinds of fish. 75.—PAPRIKA SA UCE. Put into a small saucepan one tablespoonful of paprika, half a spoonful of flour and two ounces of melted butter; stir with a spoon, then add half a pint of gravy or broth; set it on the range, heat till it comes to a boil, then let cook undisturbed for a few moments; taste whether the flavor be correct, take it off the fire and incorporate in vigorously two ounces of fresh butter ; serve at once. 36 $allce.8 76–PERIGUEUx SAUCE. This is simply Madeira sauce with a few chopped truffles added. 77.-PIGNOL SA UCE. To a poivrade sauce add a few peeled and very finely sliced almonds. 78.-PIQUANTE SA UCE. Reduce on the fire four finely minced shallots in a goblet- ful of vinegar until dry, then put in two ounces of butter and two tablespoonfuls of flour, stir for ten minutes, diluting with some broth and continuing to do so until it thickens, then set it on one side to siminer gently, skimming off all the accumulations of fat that arise; run the sauce through a strainer and finish with chopped fine herbs and gherkins, and whip in a good-sized piece of butter; serve very hot. 79.—POIVRADE SA UCE. Prepare a small mirepoix and also cut up a little raw ham into even-sized dice; fry all in butter. Reduce a few spoonfuls of vinegar with about a dozen whole peppers and two cloves; when done add a glassful of white wine and re- duce this also ; then put in the mirepoix and one quart of broth ; cook together for one hour, and afterwards should there be no Espagnole on hand, dilute four spoonfuls of flour in a little cold water and stir this into the sauce until it thickens. Let cook for about thirty minutes longer, then pass the sauce through a fine strainer. Should it not be found sufficiently reduced, return it to the fire to boil slowly, always skimming off the fat that arises to the surface; strain once more and serve, or else keep in a china vessel if not needed at once. $auce.8 37 80–POULETTE SAUCE. Begin by preparing it the same as a white sauce, mixing two ounces of butter and one tablespoonful of flour and moistening with about a pint of liquid. Make a liaison of two egg-yolks and three or four spoonfuls of cream; thicken the sauce with this without boiling, and strain into another Saucepan ; stir in a good-sized piece of butter, add the juice of a lemon, and keep the sauce hot till required. 8I.—RA VIGO TE SA UCE. Chop up one small onion, one shallot, and a small clove of garlic; fry them in butter, then pour in a spoonful of vine- gar and let reduce ; now add a piece of butter kneaded in flour and moisten with a cupful of broth, stirring until it thickens; remove the saucepan to one side; throw in some chopped up chives and parsley, salt and pepper, and a dash of cayenne ; beat well with a spatula and add a quarter of a pound of butter to finish the sauce. Serve hot in a Sauceboat. 82.-R/CH SA UCE. Make a Hollandaise sauce and to it add a good-sized piece of crawfish or lobster butter. 83.—ROBERT SA UCE. Chop one onion very small, fry it in butter in a small Saucepan, then add a glassful of white wine; reduce till dry, stir in a spoonful of flour and brown for five minutes: dilute with half a pint of broth; keep stirring with a spoon until it reaches boiling-point. Dissolve a little English mustard in cold water, add it to the sauce, strain, return it - once more to the saucepan, and serve when very hot. 38 $auces 84.—SHRIMP SA UCE. Shrimp sauce is Hollandaise sauce to which is added a piece of shrimp butter. • , 85.—SIGNORA SA UCE. Melt two ounces of butter in a saucepan, add two spoon- fuls of flour, and cook slowly while stirring for five to six minutes and gradually adding a pint of white broth (chicken if possible), keeping the whole very smooth; then let simmer gently, freeing it of all grease. Chop up one truffle and two sweet Spanish red peppers, mix them together on a plate. Dilute two egg-yolks with four spoonfuls of cream, thicken the sauce with this without boiling, strain through a fine sieve, return it to the saucepan, and add the chopped truffles and peppers; season to taste and beat vigorously with a spoon before serving. - 86.-SOUB/SE SA UCE. Add a little bechamel and a little cream mixed or else some cream sauce to Soubise purée and heat the whole together. 87.—SOUR SA UCE, VIEWNESE STYLE. Pour about a pint of sour cream in a saucepan, boil and throw in a spoonful of fresh bread-crumbs, a pinch of paprika, a little salt, and about two spoonfuls of currant jelly; stir with a spoon until thickened, and serve the sauce exceed- ingly hot in a sauceboat or as directed. 88.-STANLEY SA UCE. Reduce in a sauteuse one glassful of sherry wine with a dash of cayenne pepper, add a little grated horse-radish, a few white bread-crumbs and a small quantity of cream; boil up for a few moments, seasoning with salt, pepper, and a bit of sugar. Grate fresh horse-radish on a grater to ornament the ends of the dish this sauce is to be served with. $auces 39 89–SUPREME SAUCE. Melt two ounces of butter in a small saucepan, add a heaping tablespoonful of flour and cook slowly for five min- utes while stirring; moisten with a pint of chicken or any other light-colored broth and keep on mixing it till it comes to a boil; skim off any arising fat, and a quarter of an hour after strain it into another saucepan ; reduce it while stirring on the hot fire, then thicken with two egg-yolks beaten in five spoonfuls of cream, strain it once more into a smaller vessel, add a few pats of butter, cover, and keep hot. 90.- TOMATO SA UCE. Cut into dice one of each of onion, carrot, and turnip ; add one sprig of thyme, one bayleaf, some parsley leaves and a small clove of garlic; put two ounces of butter in a saucepan on the fire and when very hot lay in the above which is called a “vegetable mirepoix"; stir until a good dark color. Remove it from the hot fire and beat in two spoonfuls of flour; return it to the fire once more and let cook for a few moments, stirring it in the meanwhile; moisten with a pint of broth, add salt, pepper, and a pinch of powdered sugar, and twelve very clean fresh tomatoes or else the contents of a can ; stir until it boils, then cover the saucepan and put it in the oven to reduce while cooking; through a fine sieve strain and return it again to the saucepan to finish reducing should it not then be thick enough. Two ounces of butter added just at the last moment will be found a great improve- ment. 91.- TORTUE SA UCE. To be made with half Madeira sauce and half tomato Sauce, adding a little cayenne and a little tabasco. 92–VALOIS SAUCE. Reduce a little vinegar containing a chopped-up onion and finish the same as Bearnaise, only adding a good pinch • of chopped parsley just before serving. 4O §auce.8 93.− VENETIAN SA UCE. Pick a few leaves of parsley, chervil, tarragon, watercress, and spinach ; wash them, then boil together in a saucepan of water for fifteen minutes; drain on a sieve and press forcibly through ; to this pulp add some good fish sauce and the juice of a large lemon ; beat thoroughly with a spoon and serve. 94.—VENISOAV SA UCE. Prepare a Grand Huntsman's sauce, and just when ready to serve stir in a good-sized lump of butter so as to render it velvety. 95.-VICTORIA SA UCE. Make a good cream sauce and add to it a large piece of lobster butter, whipped in such a manner that it will be quite frothy. 96.-VILLEROY SA UCE. Color some minced mushrooms in butter, add a little brandy, and when reduced replace it by some good Alle- mande and chopped fine herbs. This sauce is nice when served with lamb's fries, chicken croquettes, or other small meats. 97.-WHITE SA UCE FOR CAULIFLOWER, ASPARA- GUS, ETC. Stir well together in a saucepan two ounces of butter and one tablespoonful of floºr, adding a ittle salt and white pepper; pour in a gill of cold water and set the saucepan on the fire; stir from time to time till it is ready to boil, then do not cease to keep whipping vigorously with a spoon ; should the sauce get too thick, add a little more water and finish with two ounces of fresh butter, the juice of a lemon, or sufficient vinegar to flavor. Serve in a sauceboat or as indicated in the recipe. $auces 41 98. WHITE WINE SA UCE. After a fish has been cooked in a buttered dish with salt, pepper, and a glassful of white wine, pour the liquid into a Sauteuse and place it on the fire; when boiling add a small piece of butter kneaded with a spoonful of flour to thicken, stirring assiduously with a spoon, and now throw in a little thickening or liaison made of two egg-yolks and some cream ; pour this sauce over the fish, which is called “fish with white wine sauce.” 99.—ZINGA RA SA UCE. Reduce to two thirds two chopped shallots in two spoon- fuls of vinegar, placed in a small saucepan, then add two Spoonfuls of white bread-crumbs and one pint of broth ; sim- mer very slºwly for fifteen minutes, and finish with lemon- juice and chopped parsley. ~~~-my-wº-ºº-º-º-º: §weet Şauces. Ioo.—APPLE SA UCE. Peel six apples, cut them up very small and put them in a saucepan with one ounce of butter, a glassful of water and Some lemon juice ; cook slowly and add two ounces of sugar. . When the apples are thoroughly dissolved, lay them on a sieve, press through and set the sauce in a china vessel. For a sauce they should be slightly liquefied. IOI.—A PRICOT SA UCE. Open a can of apricots; boil the fruit well and press it through a sieve, return it to the saucepan with a glassful of Sherry wine, and when the sauce is sufficiently thick stir in thoroughly two ounces of fresh butter; do not allow it to boil; pour the sauce into a vessel and use, or if needed for keeping merely warm it over when required. Fresh apricots can be used when in season. 42 $auces IO2–CHOCOLA TE SA UCE. Put six ounces of chocolate in a saucepan with four ounces of sugar; melt it on the bottom of a very slack oven and then beat it well with a spoon until perfectly smooth, gradu- ally adding a glassful of hot water, very little at a time. Boil this slowly on the side of the range, pour in a few spoon- fuls of raw cream and then strain the sauce through a sieve. Iog.—COFFEE SA UCE. Add some coffee essence to an English vanilla sauce. º IOA.—CURRANT SWEET SA UCE. Pour out a small pot full of currant jelly into a little saucepan; keep it warm and when dissolved stir it gently with a spatula or wooden spoon until it gets perfectly smooth, then add any kind of liqueur to it such as Maraschino, Kirsch, brandy, etc. Cover the sweet dish with it or serve it in a saucebowl. Io;.—ENGLISH SA UCE WITH WAAVILLA. To be made exactly as the English gelatinous sauce only leaving out the gelatine. It is used for serving with all kinds of hot or cold desserts, and can also be utilized for making plain vanilla ice-cream. IO6.-EAVGLISH GE LA 7TWAVO US SA UCE WI7 H. VAMILLA. - Boil one pint of milk with three ounces of sugar and half a stick of vanilla ; leave to cool. Separate six egg-yolks in a vessel, stir the milk well into them, taking out the vanilla, and return the preparation to the saucepan on the fire, add- ing four dissolved gelatine leaves; beat it until it thickens but be careful not to let it boil, then strain it into a deep dish. $5auce.8 43 Ioz.—HARD SA UCE. With a spoon beat three ounces of butter in a bowl until it whitens, adding two ounces of finely powdered sugar and a little rum or brandy; continue to beat until the sauce is perfectly white and granulated, then set it away in a cool place. Hard sauce is used for apple puddings, dumplings, etc. IO8.—SWEET MADE IRA SA UCE. Pour half a glassful of Madeira wine into a small saucepan, adding two ounces of sugar and a cupful of water; let it come to a boil, then thicken the sauce with a little arrow- root diluted in a small quantity of Madeira; add the juice of an orange and a lemon, and strain the sauce; put it back into the saucepan, and beat in an ounce of fresh butter until thoroughly melted ; it is now ready to serve. 109.—PUDDING SA UCE. Beat four ounces of butter in a vessel with a wooden spoon until it is quite soft, then mix in one spoonful of flour, four spoonfuls of powdered sugar, four spoonfuls of Madeira wine, one of rum and one of brandy, also the juice of a lemon. After the sauce has been properly and well stirred, pour in a small cupful of water and add a grain of salt. Put the saucepan on the fire and beat it till it thickens properly without letting it boil; then serve. I Io.—AUAVCH SA UCE. Dissolve six ounces of sugar in a saucepan with a spoonful of water; then add six spoonfuls of rum and two of brandy, a little vanilla flavoring, the peel of an orange and a lemon, a little grated nutmeg, and a small pinch of cinnamon. Place the saucepan on the range a few moments before serving, set the alcohol on fire, then remove it aside and put on the lid to extinguish the flame; add the juice of one orange, strain the sauce, and serve at once. 44 §auce.8 111.—PURAEE OF FRUIT SA UCE. Apricots, peaches, and strawberries make an excellent combination; pass all these fruits (canned ones may be used if no fresh are in season) through a sieve with the syrup they have been cooked in, and leave the pulp in a china dish, adding a little Kirsch and Maraschino. Keep the sauce in a cool place. This is appropriate for either hot or cold desserts. II 2.-RUM SA BA YOM S.A UCE. Break eight egg-yolks into a small saucepan (or else use a small double steamer), add two ounces of powdered sugar and two ounces of fresh butter; beat well with a spoon for five minutes, then stand the saucepan inside a larger one into which pour boiling water, and allow the sauce to boil, stir. ring a whip vigorously with both hands, so the eggs get thoroughly beaten, adding a few spoonfuls of cream from time to time till eight are consumed; then stir in a good glassful of rum, and serve the sauce when very smooth and thick. This is delicious with various puddings, rice croquettes, and others. Sabayons can also be made with brandy, wine, Kirsch, Maraschino, lemon, orange, etc. I 13.−STRA WBERRY SA UCE, COLD. Wash about a pound of very red strawberries, drain well, and rub them through a sieve. Make a syrup with six ounces of sugar, a glassful of water, and a stick of vanilla; boil it for ten minutes, and then set it away to cool. After- wards take out the vanilla and mix this syrup with the mashed strawberries. This sauce can be served either with hot or cold desserts. *\, º VN Cº. ſº § Sº Sº àSS *U3 ºny §§ .x: 52.2% § A&M as 2^ ſº Sºº- ~~ Ş º º §§ N • sº- Fºº º (5arnighingø. It is almost an impossibility to designate the quantities of ingredients to be used in making a garnishing; this is left to the discretion of the cook, as he or she alone can tell the size of the dish to be garnished and will be guided by that fact alone. For decorating large pieces of meat leave the garnishing whole, while if required for sauces they must be cut up small. I 14.—AMERICAN DRAESSING FOR STUFFING POULTRY. Soak a cupful of bread-crumbs in cold water and when very soft, press so that no liquid whatever remains; put it into a vessel. Chop an onlon very finely, also some parsley, add both to the bread with salt, pepper, a little grated nut- meg, a pinch of powdered sage and three whole eggs; work together well with the hands and lay it aside in a very cool place. To be used for stuffing chickens and turkeys. 115.--DUXELLE DRESSING FOR STUFFING. The same as the duxelle described, in the stocks; increas- ing or decreasing the quantity of mushrooms according to necessity. II6.—DUMPL/AWGS. Put half a pint of broth and two ounces of butter in a saucepan on the fire; mix on a plate three ounces of flour with a coffeespoonful of baking powder; when the broth boils, throw in the flour and stir steadily till it gets perfectly 45 46 Garmisbingø smooth, then take it off and fifteen minutes after, break in three whole eggs, one at a time. Have a saucepanful of boiling salted water on the fire; use a tablespoon to pour the paste in, detaching it from the spoon with the finger; set the saucepan on one side and leave the dumplings poach for fif- teen minutes, then drain on a cloth and use in a stew when directed. 117. FISH FORCEMEA T. Take about eight ounces of the fillets of flounders or other fish and pound them very finely in a mortar, seasoning with salt, pepper, and a little grated nutmeg : add about two ounces of panada and pound all well together to mix thoroughly ; then add the yolks of two eggs, one at a time, and two ounces of fresh butter; mingle well again and then press the forcemeat forcibly through a sieve and work it well with a wooden spoon ; let it rest awhile. When used for stuffing a little chopped shallot, parsley, and chives may be added, also some anchovy essence, Worcestershire sauce and tabasco according to whether it requires to be highly seasoned Or not. II 8.—PANADA FOR FORCEMEA T. Put a glassful of water into a saucepan with a little salt and an ounce of butter; at the first boil add three ounces 3r flour and stir well with a wooden spoon on the fire till the panada fumes, then turn it into a plate ; butter the top lightly and leave to cool. This panada can be added to any kind of forcemeat. 119.—RA V/OLE FORCEMEA T. Take five ounces of the breast of a cooked, chicken or fowl, pound or else chop it to a paste, then add three ounces of cooked and cold veal suet, continue to chop altogether so as to mix thoroughly ; season with salt, pepper, and a little grated nutmeg, then add three tablespoonfuls of grated parmesan cheese, three egg-yolks and two ounces of butter; rub forcibly through a sieve and use as designated. . Garnisbill.g3 47 120–RAVIOLE FORCEMEAT WITH SAINACH. This can be made with lean cooked veal instead of chicken and proceed the same as for plain raviole forcemeat; chop a good handful of cooked spinach and add it to the force- meat after it has passed through the strainer. This requires one whole egg more than the other raviole forcemeat. I 2 I.- BEAEP MARROW FOR BORDELA/SA GAR- AV/SH/AWG. . Two marrow bones suffice for eight to ten persons. Split each bone in two, take the marrow out whole, cut it in slices and put these into cold water for one hour. Just when pre- pared to serve, throw them into boiling salted water and leave without boiling for ten to twelve minutes only. * I22.—CHIPOLA TA GA RAVISAIAWG. This garnishing is composed of small sausages, small onions, small carrots, chestnuts, mushroom heads, and small Squares of bacon, the latter to be parboiled in boiling water then fried in butter, the carrots, onions, and chesnuts to be cooked in broth, and the sausages in the pan. Should any large meats require garnishing, such as a turkey, etc., then dress each article in separate clusters around, but should it be needed for small entrées then mingle the whole together in a sauteuse with some good Madeira and tomato sauce usually called tortue sauce. 123-FINANCIÉRE GARNISHING. A financière is composed of cocks' combs, cocks' kidneys, chicken quenelles, mushrooms, sliced truffles, pieces of arti- choke bottoms and stuffed olives, all mingled with a good Madeira sauce. This garnishing is used for small meats such as sweetbreads, etc., and when required for a good-sized capon or other large meats, merely cut the ingredients into larger pieces according to the size of the garnishing required. 48 Garnisbings 124.—GREEN ASPARAGUS TOPS, GARNISHING. If no fresh green asparagus be in the market, the canned ones can be substituted. First scrape them with the tip of a knife, then hold each one separately in the left hand, and pass the right thumb and forefinger down until when bend- ing it will break off ; throw aside the upper tough parts and wash the tender ones in several waters, then cut them into small pieces, keeping the heads whole to be cooked apart. Put these cut pieces in boiling salted water and leave till tender, drain and throw into melted butter in a sauteuse, season and serve. Boil the heads separately in boiling salted water, drain, and use in small clusters for garnishing. 125.—MACARONI CROQUETTES FOR GA RAWISHING. Prepare half a pound of Neapolitan macaroni and when ready cut it into small lengths and leave till cold. Take as much of it up as will form an egg, lay it on a floured table and shape it like a large cork, dip them all when finished in beaten egg, roll in bread-crumbs and fry in very hot frying fat, drain and use while still quite hot. 126.—MA CARONI MILA WESE FOR GARNISHING. When a sufficient quantity of macaroni is cooked, cut it up into one-inch lengths and put them in a stewpan with some tomato and half glaze sauce, adding a few halved mush- rooms, sliced truffle, and the white meat of a cooked chicken cut into cubes. Thicken slightly with a little grated Par- mesan cheese. This macaroni is used for garnishing various kinds of meats, etc., as called for in the recipes. 127.—MA 9 EVTA GARNISHING. Take some small round slices of cooked red beef tongue, ham, Lyons sausage, and mushrooms; add them to half glaze and tomato sauce. - Gartlisbillgs - 49 128.-M/LAAWESE GARNISH/AWG. Have a little boiled macaroni cut into very short lengths; slice a dozen mushrooms, chop the pulpy part of a few tomatoes, cut some ham into very narrow strips, also one truffle the same. Brown one chopped onion well in butter, add all the above ingredients, and a little broth to moisten ; cook gently for about fifteen minutes, then throw in a table- spoonful of fresh bread-crumbs, as much chopped parsley, salt, pepper, a pinch of cayenne, and about two tablespoons of grated Parmesan cheese; mix together well and serve as a garnishing. 129.—MONTGLAS GA RAWISHING. A Montglas garnishing is precisely similar to a Financière garnishing, the only difference being that a Montglas is cut into small dice instead of being left large, in accordance to the requirements. When added to a white sauce it changes its name to a Regence garnishing. 130.—STUFFED FRESH MUSHROOMS FOR GA RAWISH/AWG. Empty slightly eight fine, large, fresh mushrooms; wash well and drain on a cloth ; salt over and fill the hollows with some good duxelle made with the parings; strew on a little bread raspings and butter and range them on a buttered tin; bake in the oven from eight to ten minutes. 131.-NOODLE TIMBALES FOR GA RAWISHING. Season some boiled noodles, drain, add grated Parmesan and Swiss cheese and pour it into a small baking tin having a raised rim; smooth the top and let get perfectly cold, then cut out pieces with a round, plain pastry cutter ; dip these in beaten egg and bread-crumbs, and mark the tops with a 4. 5o Garnigbing 3 smaller cutter to form the covers when cooked. Fry in hot frying fat, drain, lift off the covers, and empty the insides. partly; fill with any kind of purée and garnish the meat with them when called for in the recipe. 132.—BUTTERED WOQUES. GARNISHING. Heat a bowl and in it put four ounces of butter; beat till light with a spoon and break in four whole eggs one after the other, adding six ounces of flour and a pinch of salt; stir well together. Have a saucepan containing hot water and . a little salt on the fire, drop in the preparation by the spoon- fuls while the water is on the boil, then remove the saucepan to one side ; turn them over from time to time with a skimmer, and when they are poached all over drain on a cloth. 133.—NORMANDY GARNISHING. This garnishing is composed of mushrooms, shrimp tails, mussels, fish quenelles, oysters, and whole crawfish for decorating the dish. Add these ingredients, after being separately cooked, to some hot Normandy sauce. 134.—BRAISED ONIONS FOR GARNISHING. Peel a dozen small onions, blanch in water, and at the first boil take them off, refresh and drain properly. Heat well one ounce of butter in a sauteing pan, throw in the onions, and let fry; strew a little powdered sugar over to brown them nicely, and when a dark color drain off the butter and moisten with a pint of broth; finish the cooking in the oven, having them fall to a glaze. 135.—FRIED PARSLEY FOR GARNISHING. Pick some good, fresh parsley, wash well, and dry in a cloth ; throw it into very hot frying fat to get crispy and yet retain its green color; drain on a towel and sprinkle a little Salt over. Garnigbing 3 5 I 136–PA TTIES OR BOUCHEES OF PUFF PASTE FOR GA RAWISHING. To succeed with these it is necessary to have a box of channelled moulds or pastry cutters, so to be able to make bouchées of all sizes. Roll out a piece of puff paste very thin, dampen it with a brush dipped in cold water and fold it in two; roll it out once again and then cut out the small bouchées with a pastry cutter. Lay them on a slightly dampened baking tin, egg over with a brush dipped in beaten egg without wetting the edges and with a pastry cutter half the size of the one used for the bouchées, dipped in boiling water, imprint them exactly in the centre; this will form the cover when cooked ; make incisions on this cover with the tip of a knife and place the baking tin in a very hot oven; watch them at times to see they do not burn. They require about fifteen minutes to cook. Take out as soon as done, lift off the covers and empty out all the soft paste from the insides. 137-REGENCE GARNISHING. A Financière or Montglas incorporated into supreme or other white sauce. e 138.-ROBINSON GARAVISHING. Chicken livers can be kept fresh for at least five to six days by seasoning with salt and pepper and laying them in sweet oil. Cut each one into three or four pieces; put Some butter in a frying pan, when red hot, throw in the livers to fry rapidly, tossing them frequently; drain well and add them to a Perigueux sauce. 139.—SP/NACH TIMBALES, GA RAWISHING. Prepare a quart of well seasoned spinach ; when cold and chopped, stir in six yolks of eggs. Butter eight dariole 52 (5arnigbing 3 moulds; if liked they can be decorated with pieces of cooked carrots and turnips; fill them with the spinach ; place the moulds in a sauteing pan containing sufficient boiling water to reach to three quarters of their height; boil on top of the range, then set the pan in a not too fierce oven to poach for twenty minutes ; remove and unmould around the entrées or meats that require to be garnished. 14O.—VERNON GARNISHING. Trim three or four fresh cucumbers into olive shapes, throw them into cold salted water on the fire and boil once, then drain; return them to the saucepan, wet with a pint of broth and an ounce of butter and leave to cook with the cover on, then transfer the pan to the oven to braise the cucumbers for twenty minutes which will be quite sufficient; add a little sherry or Madeira sauce and use for garnishing. 141-ZINGARA GARAVISHING. Fry one chopped onion in butter with half a pound of raw ham cut into small squares; when well browned moisten with some broth, add five chopped mushrooms and a truffle cut dice-shaped, two chopped tomatoes, a little paprika, salt and pepper; leave to cook for half an hour, then thicken with a little flour diluted in water, keeping it quite thick so that an entrée can be garnished with it. 142.—FRIED HOMINV. After the hominy is boiled, pour it into a shallow dish to get cold, then unmould and cut it into lozenges; dip each piece in beaten egg and cracker dust and fry in very hot frying fat; drain well on a cloth and serve on a dish covered with a folded napkin. Garmigbing 3 53 .143–CHESTNUT PUREE FOR ENTREES. Split with a knife one quart of large chestnuts, throw them into a saucepan ful of cold water and leave them on the fire till the first boil, then remove and peel, removing every dark bit of skin ; replace them in the saucepan and cover only with broth, adding two ounces of butter; cook slowly and when soft rub forcibly through a sieve; return the purée to the saucepan, adding sufficient salt and some good stock, or reduced gravy if on hand, if not use broth and have them the consistence of mashed potatoes; keep hot until wanted. 144—PUREE OF CHICKEN, QUEEN STYLE FOR POUCHEES. Take the white meats of a cooked fowl, pound them with a small piece of butter and two spoonfuls of cream, then pass the whole forcibly through a sieve. Put this pulp into a Small saucepan to heat without boiling, season to taste with salt and pepper and use it to fill either a timbale or bouchées (small patties.) 145.-MUSHROOM PUREE. Add some chopped mushrooms to a little white sauce or bechamel and then pound in a mortar; rub through a sieve and put the purée into a small saucepan, stir in a liberal piece of fresh butter, salt and pepper to season, and serve while still very hot. 146.—CHICKEAV QUENELLES. Pound the meats of a large raw chicken mixing in little by little some bread-crumbs previously soaked in a little milk; this must be done very gradually so that the preparation 54 (5armigbing 3 keeps perfectly smooth, then add two egg-yolks and one whole egg; season with salt, pepper, and a little grated nut- meg. Press this forcemeat through a sieve into a bowl and leave stand a short while on ice, then stir in two spoonfuls of cream, drop by drop, while beating with a spoon. When smooth and firm, take two coffeespoons, keep one in warm water and on the other one take up some of the forcemeat; with a knife shape the top of the quenelle to the spoon and if it sticks to the knife, dip this in the same water as is the other spoon and smooth the quenelle once more. Now take the other wet spoon and use it to remove the quenelle from the first one, then drop the quenelle into a buttered sauteuse; when they are all finished, pour some boiling salted water gently in and leave them to poach for a quarter of an hour without boiling. Lift them out gently and place them in cold water to use when required ; this keeps them fresh by preventing them hardening, as they are usually made some hours before needed. This same forcemeat can be used for many other purposes. 147.—CHICKEN OR OTHER QUENELLES FOR CONSOMMÉS. Prepare a chicken forcemeat the same as the foregoing recipe, try it in boiling water to test its firmness, adding a little more cream should it be too hard, Make several small paper cornets, put in some of the forcemeat, close the aper- ture and cut off the pointed end with a pair of scissors, then push the forcemeat through into a buttered sauteuse to have them drop out the size of a pea. Should there be three different colored quenelles to prepare, use three separate cornets and three separate buttered sauteuses; pour boiling water into each and keep it very hot without boiling for six to seven minutes; drain the quenelles out, each color in a separate bowlful of cold water. When ready to be put into a tureen of soup, drain on a cloth and drop them in gently. Garnigbings 55 148.-FISH QUENELLES FOR GARNISHING. Bone and skin any kind of cooked fish ; chop up half a pound of it with two ounces of panada, and when very fine mix in two ounces of butter, two egg-yolks, salt, pepper, and a little grated nutmeg; rub forcibly through a sieve and re- turn the forcemeat to a vessel to beat well with a spoon, adding a few spoonfuls of raw cream. With this make any desired size quenelles either with two table- or two coffee- spoons, or if for a soup, push them through a cornet having its end cut off with a pair of scissors, into a buttered sau- toire; poach them always in boiling water either when made large or small. 149.—GAME QUENELLES. Cut off the breast-meats of any kind of game and make the forcemeats exactly as for chicken quenelles. Messrs. Dupar- quet, Huot & Moneuse of 43 and 45 Wooster Street, New York, keep an excellent chopping-machine that does the work as finely as if pounded (for sometimes it is inconvenient to keep a mortar on hand), besides the labor-saving is also to be considered ; therefore I would advise my readers to procure one of these machines, as they are also useful for many other purposes. 150.—SMALL SIPPETS OR CROUTONS FOR PUREA SOUPS. Slice the crumb part of a loaf of bread, then cut the slices into narrow oblongs and these into small dice. Have some clarified butter in a sauteuse on the fire, and when very hot throw in the bits of bread and keep tossing frequently until they are nicely browned ; drain in a colander and then dry on a towel; lay them on a folded napkin and serve the same time as the soup. 56 Garmigbing 3 151.- YORKSHIRE PUDDING. Set a quarter of a pound of flour in a vessel, dilute it with half a pint of cold milk, and when very smooth add three whole eggs, a pinch of salt, and one ounce of melted beef kidney suet. Mingle all well together; the preparation should be quite liquid ; if not sufficiently so add a little more milk, then pass it through a fine strainer. Grease a shallow pan with the same fat as above, only using it cold, and pour the pudding in. Stand it in a not too fierce oven, and twenty-five minutes later turn it upside down and leave it to cook for another twenty to twenty-five minutes. Take out the pudding and lay it on a cloth ; cut it up into squares or diamonds and dress the pieces in a dish. To be served with roast beef. SOUPS. 152.—PRESSED BEEF-9'UICE, BLOOD-COLOR. Broil four pounds of the rump of beef cut into thick Steaks for two minutes on each side, then cut them into pieces on a dish, and put these into a press to extract all the juice. This quantity makes a good cupful. 153.-STEAMED BEEF-9'UICE. Put two pounds of very finely chopped beef into a cham- pagne bottle, cork it properly and tie the cork down; wrap the bottle in a towel and fasten this on tight, then place it in a sufficiently large saucepan, fill it up with cold water and set it on the fire. In three hours a good beef-juice will be obtained which is an excellent tonic for invalids when nicely seasoned. I 54.—BEEF TEA. Chop up four pounds of rump of beef; put it in a sauce- pan with one quart of water and stir at times with a spoon until it begins to boil, then stand it on one side and let sim- mergently for two hours; strain through a Chinese strainer. There should be two cupfuls. 57 58 $oup3 j6i5@ue3. 155.—BISQUE OF LOBSTER. Boil three or four small lobsters, drain them out, split open and pick out all the meats and soft parts; pare the tail meats neatly and chop up all the remainder and fragments. Fry one chopped onion in butter, add these fragments to it, dilute with broth and a little of the lobster stock, then leave to cook for some time; press through a fine sieve. Make a little bechamel, the same as for cream of celery, adding to it a small quantity of tomato sauce and pour into the soup; boil again slowly while skimming off any arising fat; season with salt, pepper, and a little cayenne, stir in from three to four ounces of butter without allowing the soup to boil and a pinch of powdered sugar, add also a few spoonfuls of boiled rice and the lobster tail meats cut up quite small ; the soup is now ready to serve. 156.—BISQUE OF LOBSTER WITH CURRY. Proceed precisely as for the bisque of lobster, only adding a tablespoonful of powdered curry dissolved in cold water. 157.—BISQUE OF O YSTERS. Chop up one onion, fry it well in butter with a few whole peppers, one clove, a little grated nutmeg, one bay leaf, a small sprig of thyme and a few parsley leaves; when nicely browned pour in thirty to forty oysters with their liquor; boil up once, cover and leave on one side of the range for ten minutes, then strain the whole. Prepare some bechamel, white or cream sauce, add the strained oyster liquor, also a pint of broth or water; simmer very gently to despumate off all the fat from the surface. Make a thickening with three egg-yolks and a cupful of cream, stir it into the soup, add the oysters, each cut in four, and a good-sized lump of butter; serve very hot. $oup3 59 jºroth9. 158.—BEEF BROTH. Boil eight pounds of the rump of beef in five quarts of Cold water; skim it thoroughly when it begins to boil, then add two cleaned carrots, two leeks, one onion, one parsnip, one turnip, a branch of celery, a little piece of garlic, two cloves, ten whole peppers, a quarter of a cabbage, a little parsley root and some salt. Boil slowly for four hours, then strain through a napkin. 159–BEEF BROTH FOR CONSOMMÉ. For six quarts of water allow ten pounds of the shin of beef, a knuckle of veal, salt, two onions having two cloves stuck in each, two carrots, three leeks, one turnip, one parsnip, a stalk of celery and parsley root. Boil the liquid, remove thoroughly all the scum, then cover and stand it back on the range to simmer gently for four hours: strain it through a cloth into a deep vessel. This broth is used for making consommé. I6O.—BAEEF BA’OTH WITH BARLA. Y. Cut two pounds of rump of beef into small squares, the same of one onion, one carrot, one turnip, one leek, one parsnip, and a celery stalk. Fry these vegetables with but- ter in a saucepan, and when slightly browned add the pieces of beef to fry together with the vegetables; put in half a cupful of washed barley, season with salt and pepper, and add two quarts of water. Boil for two hours. Serve with small squares of toasted bread or else browned in the oven if desired. 6o - $oup3 161–CHICKEN BROTH. Clean a fowl and put it into a saucepanful of cold water; set it on the fire and at the first boil take it off, drain the water and replace it by three quarts of fresh cold water, add a leek, an onion, half a carrot, a turnip, one clove, ten whole peppers, half a bayleaf and a little thyme wrapped in two branches of celery, and some salt. Boil until the fowl is well cooked, then take it out and strain through a napkin. . I62.—CHICAEAW BROTH WITH R/CE. Cut into large dice the white part or breast of the fowl that has served to make chicken broth and put the pieces into the soup for ten minutes with a cupful of rice previously boiled in salted water; finish to cook altogether, remove any fat from the surface, and serve very hot. 163.—CLAM BROTH. Chop up one quart of clams, put them on to boil in a saucepan with their own juice and a little pepper; skim prop- erly, then strain the broth into as many cups as there are persons to serve. 164.—ENGLISH MUTTON BROTH. Line the bottom of a saucepan with mutton bones and proceed the same as a pot-au-feu, with as much water, salt, vegetables, garnished parsley, etc.; cook from three to four hours, strain and return the soup to the saucepan. During this time boil a lean rack of mutton, drain and add it to the broth, let boil until well cooked, remove and divide it into very small pieces, also cut the carrots and turnips that have boiled in the soup into small squares; add all to the broth with a cupful of cooked barley; season well inclusive of a coffeespoonful of Worcestershire sauce, boil again for an instant, then it is ready to serve. $oup3 - 61 165-MUTTON BROTH WITH BARLEY. Cut off all the fat from a two-pound shoulder of mutton and divide the meat into small pieces. Fry the same vege- tables as for the beef broth and finish cooking it precisely the same, but when serving add a few drops of Worchester- shire sauce and two drops of tabasco. * I66.—CLAM CHOWDER, RHODE ISLAND STYLE. Fry two ounces of small squares of salt pork in some but. ter, adding one chopped onion ; brown all nicely; moisten with a pint of clam juice, then put in two pints of finely chopped clams, four raw potatoes cut in small bits, four peeled and chopped fresh tomatoes, one pint of water, salt, pepper, some Worcestershire sauce, and a few drops of ta- basco. Let boil for one hour, then add a handful of chopped parsley and serve in a soup-tureen with ten small crackers. Consommég. 167.—TO CLARIFY CONSOMMÉ. Put four pounds of chopped beef in a soup-pot, add a glassful of cold water and two stiffly beaten egg-whites; pour in the prepared beef broth only a very little at the time, then put the pot on the fire and keep stirring its con- tents at frequent intervals. As soon as it begins to boil, stand it on one side of the range and let boil gently for two hours; afterwards skim off all the fat that has accumulated on top and stand the vessel on the table for about ten min- utes, then strain through a napkin. In order to accomplish this, tie the four corners of the napkin to the four feet of a stool turned upside down (a stool made expressly for straining jellies). Under the nap- kin place a vessel large enough to contain the consommé 62 $oup3 and with a ladle pour it slowly into the napkin. Leave it in a cool place. All the soups contained in this book can be made with this consommé 168,-BEEF CONSOMMÉ. Stir four pounds of chopped up rump of beef in one pint of cold water, put this in a saucepan and add slowly the strained beef broth for consommés, place it on a hot fire and mix gently until it boils, then leave it to simmer slowly for one hour ; strain through a napkin. 169.—BEMEDICTINE CONSOMMÉ. Keep hot two quarts of well-prepared beef and game con- sommé the same as for Levallois; make a very thick Soubise or onion purée into a royal and poach it in the oven. When cold, unmould and cut it up according to taste into dice, lozenges, or any other form ; have some sliced mushrooms and cooked game also cut up into dice and add these all to the hot soup when served in a tureen. 170–CHANCELIERE CONSOMMÉ. Take two quarts of good chicken consommé. Prepare a royal the same as explained in consommé royal and to it add a purée of green peas; pour it into a mould to poach (it will be of a light green color when done); leave till cold then cut it up into lengthwise pieces, also cut up a few mushrooms into juliennes, and as much cooked ham cut the same size. Serve the consommé and pour in these garnishings. 171.—CHICKEN CONSOMMÉ WITH CHICKEN QUENELLES. The consommé must be very clear and very lightly colored. Prepare some chicken forcemeat and butter a sautoire. Make a paper cornet, put in a little of the forcemeat, clip off $oup3 63 the end of the paper with a pair of scissors to form a small hole and push small quenelles through into the buttered Sauteuse; they should be as small as peas. It were better to prepare more than one cornet, in case it becomes damaged during the operation, pour some boiling water and a little Salt into the sautoire, set it on the fire, boil it once, then draw it one side and leave to poach for fifteen minutes; drain the quenelles on a cloth, serve the soup and add them to it. 172.—CHICKEN CONSOMMÉ WITH STUFFED I. ETTUCES. When the lettuces prepared as for stuffed and braised are used for soups, they must be stuffed with chicken forcemeat instead of duxelle. After braising them, drain and pare neatly ; serve in a vegetable dish having a little of the consommé poured over ; send the chicken consommé itself to the table in a soup-tureen. 173.—COLBERT CONSOMMÉ. Trim such vegetables as carrots and turnips with a small vegetable spoon or else a knife, and boil them as well as all others in separate salted waters, the same as when prepar- ing a vegetable consommé. Poach as many eggs as there are guests, range them in a deep dish with a little consommé, serve the soup adding the cooked vegetables, and send both to the table together. 174–CREAM OF VEGE TABLE CONSOMMÉ. Mince one white onion, two carrots and two turnips, a little white of celery and leeks; fry these in a saucepan with butter; add salt, pepper, and a quart of broth ; put on the lid and leave to cook for one hour. Press all through a sieve; only the vegetables as the broth should be entirely evaporated. Put the purée into a vessel and beat in six egg- 64 $oup3 yolks and two whole eggs. Butter one large or several small moulds, fill with the preparation and lay it or them in a sauteuse half filled with boiling water ; set it on the fire, boil once, then transfer it to a hot oven to remain twenty minutes. It should now be well poached ; remove, lay it on a dish and put aside to cool; when cold insert the blade of a knife all around and unmould ; cut the preparation into slices and add them to a very hot consommé ; or if small moulds are used leave them whole. 175.—D'AREMBERT CONSOMMÉ. Prepare two quarts of rich beef and chicken consommé. Boil a quarter of a pound of rice, with twenty-five to thirty sliced almonds added, and moisten with a pint of milk, a little salt, and a garnished bunch of parsley to be added also ; when the rice is soft, remove the parsley and drain the former through a sieve till quite dry, put it into a vessel, stir in a few egg-yolks and broth to make it the consistence of a royal ; poach, unmould when cold, and cut it up small; add these to the served hot consommé, also small braised carrots and turnip balls, and cooked green peas. 176.--DUBARRY CONSOMMÉ. Break eight egg-yolks in a dish with three whole eggs, salt, pepper, and a little grated nutmeg ; beat well, whip in half a pint of good almond milk and half a pint of con- sommé, then strain the whole into another vessel. Butter well the interior of a plain mould and pour in the above preparation, put it into a saucepan containing hot water to reach to half its height, boil it once, then set it in a slack oven to poach slowly from twenty-five to thirty min- utes; take it out, let cool off, and unmould on to a table as soon as cold. Cut this royal into squares or lozenges and throw them into a soup-tureenful of boiling consommé, with half a can ful of warmed French peas and a small sprig of chopped chervil added. $oup3 65 177—FISH CONSOMMÉ WITH FISH QUENELLES. Line the bottom of a saucepan with carrots, onions, celery, and parsley roots all finely minced, thyme, bay leaf, whole peppers, and two cloves; on top range some fish-bones or Coarsely chopped pieces of fish, pour in a glassful of white wine, cover, reduce to half, then add about two quarts of water or broth, and let boil for one hour; strain. Make a consommé with this fish stock, adding two pounds of chopped beef, straining it through a napkin at the end of an hour; serve it very hot in a tureen, and add small fish quenelles. 178.-FLORENTINE CONSOMMÉ. Prepare beforehand two quarts of good chicken and beef Consommé. Make some chicken forcemeat with the white of the fowl, and divide it into three parts in three separate bowls; one color green with a little spinach green, the sec- ond red with pounded lobster coral, and the third leave white. Form these into small quenelles, either with very small spoons or pushed through a cornet, and poach each color separately in boiling water. Pour the consommé into a tureen, add the quenelles as well as a few spoonfuls of Cooked green peas, and serve. 179.—GAME CONSOMMÉ WITH GAME QUE- MELLES. Take the breasts of any game to make the quenelles as in the garnishings, and keep the chopped bones and carcasses to clarify the soup, or else prepare a game fumet, which add to the consommé before clarifying it. Poach the small quenelles, serve the soup in a tureen, and add them to it. 5 66 $oup3. 180–GISMONDA CONSOMMÉ. Add to two quarts of good consommé a small pinch of cayenne pepper, a large glassful of sherry wine, the same quantity of brandy, some small round balls of carrots and turnips cut out with a vegetable Scoop, some green peas, all previously cooked, and small truffle quenelles pushed through a cornet into a sautoire, and poached in boiling Water. 181—LEVALLoſs coxsonſ/E. Either small or large game can be used for preparing this consommé ; remove the breast meats to make forcemeat, and with it prepare small spoon quenelles; use the carcasses for making a good game fumet and add it to some clarified beef consommé. Pour the soup into the tureen, add the quenelles, a few spoonfuls of cooked French peas, and chopped chervil. This consommé must be very rich and highly peppered. 182.—MACMAHOW CONSOMMÉ. Prepare in advance two quarts of game consommé and keep it hot. Cut a pound of cooked game meat into thin strips, also twelve mushrooms the same. Make a royal with chestnut purée as below and poach it in small buttered moulds; pour the consommé into the soup tureen, add the strips of game and mushrooms and the unmoulded chestnut royals, then serve while steaming hot. Chestnut royal for consommé. Boil a dozen peeled and skinned large chestnuts in broth ; when soft rub them through a sieve into a vessel, adding six egg-yolks and two whole eggs; stir in half a pint of broth. Butter some very small moulds, pour in the preparation, and poach in the oven in a double steamer. e $oup3 67 183–MONTMORENCY CONSOMMÉ. Keep two quarts of good consommé hot. Chop to a pulp the breast of an uncooked chicken, add a little raw cream, and press forcibly through a sieve; put it into a vessel to Season with salt, pepper, a little grated nutmeg, also six egg- yolks, and two whole eggs, to be stirred in well with a spoon, then gradually drop in half a pint of cream. Butter a plain mould, fill it with the preparation, and poach it the same as a royal in a double steamer. Braise the chicken wings in a Sauteuse; when well done take out the bones without break- ing the meat and leave the latter for a few moments under a weight. During this time be cooking a quarter of a pound of noodles in boiling salted water, refresh and cut into short lengths, cut up also the royal. Pour the consommé into a tureen and add all the above garnishings. 184.—NESSELRODE CONSOMMÉ. Neatly peel and skin a quarter of a pound of large Sound chestnuts, cook them in broth until soft, then press them through a sieve; to this purée add four beaten egg-yolks and one whole egg, also a pint of cold broth. Butter a plain mould, fill it with the preparation, and poach in the oven the same as a royal (see royal consommé). When cold cut into lozenge-shaped pieces to add to a good chicken con- sommé. Serve exceedingly hot. 185.-QUEEN MARGOT CONSOMMÉ. Heat two quarts of good chicken consommé. Pound the white meats of a chicken or fowl with a little white sauce or bechamel, rub it through a sieve into a vessel, and mix in six egg-yolks, one by one, and one whole egg, salt, pepper, a little nutmeg, and half a pint of cold chicken consommé, or else half a pint of raw cream. Butter some small moulds, fill them with the preparation, and poach in a double steamer 68 $oup3 in a slack oven ; when firm remove, unmould, and put them in the soup after it is served, also a few tablespoonfuls of cooked green peas and a dash of chopped chervil. 186.—RACHEL CONSOMMÉ. Add a piece of lobster butter to a prepared royal and poach it in a mould ; when cold cut it up, as well as twelve shrimps, all to be quite small. Serve a good beef and chicken consommé, and add the above garnishings and a dash of chervil. 187.-RAVIOLE CONSOMMÉ. Keep two quarts of beef and chicken consommé very hot on the range. Poach some ravioles as explained below in boiling salted water, drain on a cloth and add them to the soup when in the tureen. Ravioles for consommé: Roll out some very thin noodle paste, cut it into rounds with a pastry cutter and cover one half with raviole forcemeat, wet the edges with egg and turn the uncovered side over, pressing down the edges to enclose the forcemeat; poach for fifteen minutes in boiling salted Water. 188.—CONSOMMÉ, RHODE ISLAND STYLE. Thicken about two quarts of good fish consommé with two spoonfuls of arrowroot, seasoning with a little cayenne. Pound the cooked meats of a lobster with a few spoonfuls of the above consommé, season highly and press through a sieve, then add six egg-yolks and two whole eggs. Butter some small moulds, pour in the preparation and poach them in a double steamer, pour the consommé into a tureen and unmould the small loaves into it. N. B.-Duparquet, Huot, and Moneuse, keep a large as- sortment of various shaped small goblets for poaching force- meats, or small cups whose contents can be simply unmoulded and left whole. $oup3 69 189—ROBESPIERRE CONSOMMÉ. The same game and beef broth to be used as for the Levallois. With a round vegetable spoon or column box tube cut out some pieces of carrot and turnip, boil them in salted water; cut some cooked string beans into lozenges; make a few game quenelles and have also cooked green peas and a sprig of chervil. Pour the soup over all these garnish- ings in the tureen. 190—ROYAL CONSOMMÉ. Royal for the consommé. It will require two quarts of con- sommé for eight persons. Break eight egg-yolks in a bowl, beat them well with a spoon, seasoning with a little salt, pepper, and nutmeg, then add while still stirring one pint of cold consommé ; strain this through a fine strainer into another vessel. Butter a plain mould, pour in the above liquid and place the mould in a saucepan ; pour in cold water to reach to half its height and then stand it on the fire till it boils; remove the saucepan and push it into a not too hot oven, being careful to cover with the lid; let poach for twenty-five minutes, then remove and leave the royal to cool. When quite cold, unmould gently and cut the royal into any desired shapes and pour these into the hot consommé just when ready to serve. 191.—SOLFERINO CONSOMMÉ. Proceed to make some good beef and chicken consommé, the chicken predominating, consequently it must not be very dark. Prepare sixteen small chicken quenelles, adding, a very finely chopped truffle ; prepare also a small royal con- Sommé and divide it into small dice; have also four to five pipes of cooked spaghetti broken into short lengths. Pour the consommé into the soup tureen, add the garnishings and Serve at once, accompanied by a plateful of grated Parmesan cheese. 7o $oup3 192.-ST. QUEVTIN CONSOMMÉ. To be made with two quarts of hot consommé. Prepare a quarter of a pound of chou paste and when firm add to it four spoonfuls of grated Parmesan cheese. Flour a table, pour on a little of the paste and with both hands roll it into a string, cut this up into small bits and form a ball with each separate one in the palm of the hands; have ready some clean frying fat, plunge the balls in, stir them about con- stantly and when a fine brown color drain on a cloth. Lay these on a dish covered with a napkin ; serve the consommé, adding small chicken quenelles and send both to table at OI) CC. 193.—STRASBURGIAN CONSOMMÉ. Have ready a well prepared pot-au-feu ; wash half a pound of nice clean sourcrout, blanch it in boiling water for fifteen minutes, then drain, moisten it with some of the soup, and finish to cook. Strain the broth into a soup tureen, add the cooked sourcrout and eight Strasburgian ravioles. Strasburgian ravioles : Make a noodle paste with two eggs, roll it out very thin with a rolling-pin. Pound a little cooked goose liver (foies-gras), adding some finely chopped truffle and one egg-yolk. Cut the noodle paste with a round pastry cutter three inches in circumference. Divide up the foies-gras to cover half of these and fold over to form a half moon, pressing the edges together firmly ; poach in salted water. 194—TAPIOCA CONSOMMÉ. For eight people use two quarts of consommé and meas- ure one tablespoonful of tapioca for each person, therefore put eight spoonfuls into boiling consommé and stir gently for one moment, then let it cook slowly for ten minutes lon- ger. Lift off the skin that forms on top of the soup and serve it steaming hot. $50up3 71 195.—THEODORA CONSOMMÉ. Add to two quarts of well prepared consommé a few as- paragus heads cut up very small, some thin juliennes of white of cooked chicken, and some dice cut from a royal, finishing with a few sprigs of chervil. For the royal see royal con- Somme. 196.—UTICA CONSOMMÉ. Reduce to half a large glassful of sherry wine with a pinch of cayenne pepper; pour into this two quarts of good con- sommé, boil and keep very hot. Prepare sixteen fish que- nelles, poached in boiling water; cut eight cooked oysters into small pieces; have one dozen shelled shrimps cut into dice, add some tongue and ham equally cut dice-shaped. Serve the consommé, pour in the garnishings and serve very hot. 197—VEGE TABLE CONSOMMÉ. All the vegetables should be boiled separately, such as carrots, turnips to be cut into juliennes, asparagus tops, string beans in lozenges, green peas and others left whole. Have some good consommé in a tureen and add the cooked vegetables. 198.—VELOUTINE CONSOMMÉ. This is to be made with very hot chicken and beef con- Sommé; prepare a little brunoise with finely cut up vegeta- bles, cook them in broth till they fall to a glaze. Make a royal, using tomato sauce instead of purée of peas as ex- plained in the Chancelière consommé, poach and cut it up when cold. Dissolve a spoonful of arrowroot in a little cold water, stir it slowly into the boiling consommé, pour this into the tureen and add the brunoise and tomato royal. 72 $50up3 199—VERMICELL/ CONSOMMÉ. Slightly break all the bunches of vermicelli so they become shorter after being cooked, throw them into boiling salted water and leave boil for ten minutes, drain them through a colander, refresh in cold water, drain once more and put as much as will be required in two quarts of consommé ; boil together for a few moments when ready to serve. 200.-VILLA—MUSARD CONSOMMÉ. Prepare a garnishing as explained below, and after it is cold cut it into small rounds with a pastry cutter; add these to a tureenful of hot fish consommé. Villa-Musard Garmishing : Break four egg-yolks in a ves- sel, beat thoroughly, adding a pinch of grated nutmeg, whip the four whites to a stiff froth, put them with the yolks, then gradually beat in three ounces of grated Parmesan and a pinch of sugar. Butter a baking tin, lay a sheet of white paper over and spread on the preparation ; set it in a very slack oven, and, when done remove and leave to cool so it can be cut up without breaking. - 201,–CONSOMMÉ WITH PROFITROLES. Have two quarts of beef and chicken consommé kept hot. Prepare some profitroles as explained below, empty them when cooked and fill them as follows: Push a little chicken forcemeat through a small paper cornet having its end clipped off with a pair of scissors to form a hole, and fill the profitroles with these small balls; lay them in a deep dish, pour on a little consommé and poach in a very slack oven. Serve them on a dish with a little of the soup and send both to the table together. Profit roles for consommé. Drop a quarter of a pound of chou paste into a pocket. Butter a baking tin lightly and push small rounds of the paste on, having them about the $oup3 73 size of a hazel nut. Egg over with a brush dipped in beaten egg and bake in a slack oven for about ten to twelve minutes; serve them on a dish as directed above. Cream 350lupg. 2O2.—CREAM OF A SPARA GUS. Cook some green asparagus in very little salted water; when tender mix in a little bechamel or white or cream Sauce, and rub the whole through a fine sieve; return the asparagus to the saucepan, increasing the quantity of liquor by two quarts of broth; boil up and then set it on one side of the range to despumate off all the uprising fat. Just when prepared to serve make a thickening of three egg- yolks and a cupful of cream well blended together ; pour this into the soup and stir without letting it boil, then add a good piece of butter and strain through a Chinese (pointed) strainer into the soup tureen; add a few of the small green asparagus tops previously boiled, and then serve. 203.—CREAM OF CELERY. Pick off the stalks one by one from five to six heads of celery; throw the green part aside only keeping the white; wash these well and cut up small, then put them in a sauce- pan containing boiling salted water and leave to boil from eight to ten minutes; drain and return the celery to the Saucepan with a good-sized lump of butter, a garnished bunch of parsley, and a minced onion ; cover and cook slowly for about fifteen minutes; dilute with a pint of white broth; boil this slowly also. When the celery is done press it through a fine sieve. Make a bechamel with two ounces of butter, two tablespoonfuls of flour, and a pint of milk; put the celery into it and increase its volume with a quart of broth, stirring until it comes to a boil, then simmer on the side of the range so as to free it of all its fat; now strain it 74 $50 upg into another saucepan and keep it warm. Thicken the soup with four egg-yolks diluted in a pint of cream, adding four ounces of fresh butter; the soup must not be allowed to boil after this has been stirred in ; season and pour it into a tureen, serving at the same time a plateful of small sippets of bread fried in butter. 2O4.—CREAM CRECY WITH RICE. Mince about a dozen scraped carrots and one onion ; have a good-sized piece of butter in a saucepan, put in the above with thyme, bayleaf, and parsley leaves; cover, put it on to cook slowly until the carrots have evaporated all their moist- ure; then wet with two quarts of broth and leave cook for some length of time. Dissolve two spoonfuls of flour in a little cold water, stir it into the soup after the carrots are quite soft, then strain and rub through a sieve ; return the soup to the saucepan, flavor to taste, putting in from two to three ounces of butter and a cupful of boiled rice. Serve in a tureen and have a separate plateful of small dice bread croutons fried in butter. 205.-CREAM OF GREEN CORN, QUEEN AIOR TEAWSE. Cut the grains off from two dozen uncooked ears of green corn and place them in a saucepan with a clean fowl, adding four quarts of cold water; set the pan on the fire and when the water comes to a boil, take it off and change it. Clean the fowl and return it and the corn to the saucepan with three quarts of fresh water, adding one onion, one carrot, a gar- nished bouquet and a little salt. Boil the soup slowly for about an hour, then take out the parsley, carrot, and onion, also the fowl, and strain the liquid through a sieve into a vessel. Cut off the white meat of the fowl and pound it well in a mortar with the corn, then return the pulp to sauce- pan, stirring it with the stock t boil and thicken with two $50 upg 75 tablespoonfuls of cornstarch diluted in half a cupful of cold water, then strain it all again into another saucepan. Grate about ten uncooked ears of corn on a grater to extract all the milk and pass it through a pointed Chinese strainer; stir four egg-yolks into this milk. Boil the soup and remove it from the fire to pour in the thickening and keep stirring for a few moments. Taste whether the seasoning is correct and serve the soup in a tureen with a few chicken quenelles added. 206.—CREAM OF LEEAS, PRINCESS. Mince the white part of a dozen leeks; have a good-sized lump of butter in a saucepan, add the leeks and fry slowly to prevent them browning, then dilute with two quarts of broth; cook for one hour, strain and press forcibly through a fine sieve, return the whole to the saucepan and thicken with six egg-yolks beaten in cream and four ounces of but- ter; the soup must not boil again; taste whether sufficiently Seasoned and pour it into a tureen, adding a few spoonfuls of cooked green peas. 207.-CREAM OF LETTUCES. The green leaves need only be chosen as they answer the purpose, reserving the white parts for a salad. Clean and wash them well; put them into a saucepan with a quart of water, a little salt, pepper, and a pinch of sugar ; cook and when the leaves are tender, drain and finish the soup the Same as a cream of asparagus. Serve separately a plateful of small dice croutons toasted in the oven. 208.—CREAM NESSELRODE, 5ARDINIERE. Peel and skin about a pound of chestnuts, add them to a quart of broth, boil slowly and when soft, pour them in a sieve with a vessel under to receive the liquid; press forcibly through, then return all to the saucepan, stir gently, adding another quart of broth, continue to stir while it boils, then 76 $oup3 pour in a glassful of good sherry wine. Cook some small vegetable balls such as carrots and turnips, also green peas, asparagus tops, Brussels sprouts and a few flowrets of cauli- flower; add these to the soup when in the tureen ; or some of these may be omitted, should they not be conveniently on hand, using two or three of the vegetables only. 209–CREAMSOUP, QUEEN STYLE (A LA REINE). Clean a fowl thoroughly, put it on to boil in two quarts of water, drain and refresh ; replace it in the saucepan with two quarts of fresh water, a garnished bunch of parsley, one carrot, one turnip, and one onion with a clove in it. Blanch a cupful of rice apart, then add it to the soup and when the fowl is quite done, take it out, strain the soup, and cut off the white meat of the fowl, putting a little of it aside to cut into dice to add to the soup later. Pound all the other meats with the rice mingling in a little of the broth, press forcibly through a fine sieve and put it back into the saucepan with the strained soup, stirring till well mixed, boil slowly while skimming. Prepare a thickening with six egg-yolks and a pint of cream, use this to thicken the soup without letting it boil and finally strain the whole through a fine Chinese pointed strainer into another saucepan ; correct the season- ing and serve in a tureen with the small dice of chicken added. 210-CREAM OF SORREL A. LA REINE. Pick, cleanse, and wash three quarts of sorrel, put it in a saucepan with very little water and salt, cover, set it on the fire to cook for about a quarter of an hour, then drain in a colander. Pound the white meat of a cooked chicken add- ing one after the other, six to eight spoonfuls of bechamel or white sauce; when properly mixed, rub through a sieve, as well as the sorrel after extracting every particle of water. Put altogether in a saucepan, moisten with one quart and a half of broth, boil while stirring steadily. Make a liaison of $oup3 77 eight egg-yolks and a pint of cream, mix this with the soup without permitting it to boil, then add from five to six ounces of butter, taste to correct any deficiency in the Seasoning, pour into a tureen and to it add some thin strips of bread dried in the oven. l)arieo $50 upg. 2 I I.— BRUAVO/SE SOUP. Cut into small dice some carrot, turnip, parsnip, leek, onion, and celery-root. Blanch these in cold water on the fire taking the saucepan off at the first boil, then drain; re- turn the vegetables to the same saucepan and moisten with a very little broth and reduce this to a glaze, then pour in two quarts of broth to cook the vegetables, adding some green peas, some string beans cut up small, and a little powdered sugar to remove the tartness of the ingredients, and at the last moment throw in a little chopped chervil. 2 I 2.-CAMEL/A SOUP. Prepare a very thin good tapioca soup and stir in a purée of fresh green peas; cut some white part of leeks into fine slices, after they have been cooked in broth, add them to the soup, and when serving add also thin strips of cooked chicken ; serve in a very hot tureen. 213.—CHEVRE USE SOUP Procure some chervil and parsley roots; wash them nicely, cut up fine and fry in butter in a saucepan, add a spoonful or two of flour, mingling together thoroughly ; wet with broth, and when the roots are cooked, press them through a fine sieve and return the whole to the saucepan to boil again, Thicken the soup the same as a cream soup with egg-yolks, cream, and butter, taste to season correctly and serve with bread croutons fried in butter. 78 . g $50 upg 214.—CHICKEN OKRA SOUP. Bone a fowl, remove all the skin and nerves and cut the meat into small squares; fry a chopped onion with butter in a saucepan, add the squares of fowl, three green peppers cut into small dice and six peeled and pressed tomatoes divided into eight or ten pieces each; moisten with two quarts of broth, season to taste. While the soup is boiling add a small cupful of parboiled rice and two dozen minced okras, then leave cook for an hour and a half, finishing with a coffeespoonful of Worcestershire sauce, a drop or two of tabasco, and a pinch of powdered sugar; it is now ready to pour into the tureen. 215—COCKIE-LEEKIE SOUP. Fry one finely chopped onion in some butter in a sauce- pan ; take the meats from a raw chicken, cut them into small dice, add them to the onion and fry slightly, dilute with two quarts of broth, then put in pepper, salt, allspice, four chopped tomatoes, a cup of parboiled rice, two potatoes cut up small, also a carrot the same ; boil for one hour, then add a coffeespoonful of Worcestershire sauce, three drops of tabasco, a pinch of powdered sugar, and a tablespoonful of chopped parsley; taste and serve. 216.—CONDAE SOUP. Boil some red beans and finish the same as the Conti soup, substituting the beans for the lentils. 217.—CONTI SOUP Boil one pound of lentils in slightly salted water with a sliced carrot, one onion, and a garnished bunch of parsley; when quite soft, press through a sieve and return to the saucepan; boil while stirring in two quarts of broth and ãoups 79 thicken with six egg-yolks diluted in a pint of cream and four ounces of butter; serve in a tureen and have bread Sippets cut dice-shape and fried in butter on a plate covered with a napkin. 218.-FERRIERE SOUP. Keep hot a soup composed of two quarts of consommé in which five ounces of sago have been boiled. Pound the meats of a cooked pheasant and when it is a firm paste add three raw egg-yolks; dilute this pulp in the soup and strain through a sieve ; return to the saucepan, heat while stirring without having it boil, then pour into the tureen, serving with a dishful of plain boiled rice. Any other dark game may be substituted for the pheasant. 219.-FLOWER-GIRL SOUP. Boil twenty or more small balls of carrots and turnips, cut a few cooked string beans in dice, and have two tablespoon- fuls of cooked green peas. Make a good tapioca soup, add all these vegetables, boil for a few moments and serve. 22O.—CLEAR GREEN TURTLE SOUP. It is almost an impossibility for a private family to have a whole turtle, therefore, the best way is to purchase a can of prepared turtle; pour it out and dissolve it in a double Steamer; when soft add it to two quarts of consommé, heat and then strain through a Chinese strainer. Into the same Saucepan put some thyme, a bayleaf, a pinch of basil, as much fennel, burnet, marjoram, and sweet savory, a glassful of sherry or Madeira wine, and a dash of cayenne; reduce the liquid to half, remove from the fire and let get cold, then add to it two pounds of chopped beef mingled with two egg-whites and a glassful of cold water, stir thoroughly and gradually pour in the strained consommé ; put the saucepan back onto 8o $oup3 the fire and keep stirring until it boils; set it on one side and let despumate slowly for one hour, removing all the scum and fat arising to the surface, then strain the soup through a napkin. Cut the pieces of turtle into squares, add them to the strained consommé on the fire, boil for a few moments and serve very hot after adding a glassful of sherry and seasoning to taste. 22 I.-G U 777 EZVB URG SOUP. The soup is to be made with good game consommé stock, keeping the breast game meats to be cut up and added later to the soup tureen. Make a little thin roux with two ounces of butter and two spoonfuls of flour, wet with the above consommé and boil while despumating. Have half a pound of sourcrout boiled with a little raw ham, drain it when cooked. Thicken the soup with four egg-yolks and cream, strain it into the tureen ; chop up the sourcrout, add it to the consommé, also the game meat cut into Small strips; season and serve. 222.—HEALTH SOUP. Wash plentifully in several waters one quart of picked sorrel free of stems; put it in a saucepan after draining with half a glassful of water and a little salt; put on the lid and cook the sorrel till it is well dissolved, then drain and rub it through a sieve. Melt three ounces of butter in the same saucepan, add two tablespoonfuls of flour, stir, return the sorrel and a few spoonfuls of mashed potatoes, mix all together and add one quart of broth and half a pint of water, salt, pepper, and a pinch of Sugar; cook thoroughly. Prepare a liaison of three egg-yolks and half a pint of cream, thicken the soup with this without allowing it to boil, add a little chopped chervil and a few small sippets of bread dried in the OVéIl. \ $oup3 81 223.—ITALIAN PASTE SOUP All Italian pastes should first be blanched for ten minutes in boiling water, the same as vermicelli and then proceed and finish the same as a vermicelli soup. 224.—%ULIENNE SOUP A juliene is composed of carrots, turnips, white of leeks, parsnips, celery-root, a little cabbage, all cut into long narrow strips. Put sufficient of these for the soup in a saucepan on the fire with cold water, and drain after a few moments' boil. Melt two ounces of butter in a saucepan, when exceedingly hot put in the drained vegetables and a pinch of powdered Sugar, fry while stirring at times; moisten with two quarts of broth and let boil for one hour and a half, removing all the accumulations that arise on the surface. Trim a handful of Sorrel and lettuce into juliennes, drop them into boiling salted water, drain and add to the soup; boil once more and serve, also a plateful of sippets of bread cut julienne-wise and dried in the oven. 225.-LAMBALLE SOUP Heat a can ful of green peas in water (if fresh ones can be had have them first boiled,) and then drain; rub forcibly through a sieve to form a purée. Make a very light tapioca Soup ; put the purée of peas in a saucepan and gradually pour the soup over, keeping it well stirred ; should it be too thick add a little clear broth. 226.—LONG ISLAMD SOUP. Prepare a health soup and to it add vermicelli previously Cooked in water and some boiled rice. 6 82 e $oup3 227—MANESTRONE SOUP Slice four or five leeks according to their size; mince a small cabbage, and chop up six fresh tomatoes, grate a quarter of a pound of salt pork and put all these ingredients into a saucepan on the fire, adding salt, pepper, and a clove of crushed garlic; close the lid and set the saucepan in the oven for fifteen minutes, draw it out and moisten the con- tents with two quarts of broth, let cook for about half an hour on top of the range, then transfer the soup to a tureen, adding some small slices of bread dried in the oven. 228.-MILA MESE SOUP. Prepare a thin roux with two tablespoonfuls of flour and two ounces of butter; moisten with two quarts of chicken consommé and finish with a liaison of three egg-yolks, half a pint of cream, and two ounces of butter. Pour the soup into a tureen and add some short lengths of boiled maca- roni, and serve with a separate plateful of grated Parmesan cheese. 229.-MOCK TURTLE SOUP. Bone half a calf's head and boil it in salted water till tender. Fry in butter three ounces of small dice of raw ham, stir in a spoonful of flour and cook for a few minutes before diluting with two quarts of broth, then add the same amount of herbs as described in the green turtle soup. Boil for forty minutes, despumating the surface in the meanwhile, then pass it through a strainer and return the liquid to the saucepan with the calf's head cut in dice, a good glassful of sherry wine, a small pinch of cayenne pepper and thin slices of peeled lemon. Boil up once and it is then ready to serve. The calf's head can be cooked in advance and reheated when required; use only the cheek part. $oupg © 83 230.—MOMA CO SOUP. Boil three pints of milk with a little salt and sugar; thicken with six egg-yolks and three ounces of butter. Toast eight small pieces of bread, strew the tops with sugar, lay them on a tin and glaze in the cven; serve the soup in a tureen and range the toasts on the surface. 231.—MONGOL SOUP. This soup is composed of three others: Julienne, purée of peas, and tomato soup; pour all three into the tureen without mingling. 232.-MORRIS PARK SOUP. Prepare a cream of sorrel à la Reine and to it add vermi- celli boiled in salted water. 233.−MULLIGA TA WNY SOUP Melt two ounces of butter in a saucepan. Mince one car- rot, one onion, and a little celery root, throw them into the butter and fry, adding an ounce and a half of raw ham cut in dice, and one small quartered chicken; color the whole slowly, season with salt and pepper and dust over with a spoonful of curry powder; after a few moments add two quarts of broth and two potatoes cut up small; cook to- gether for one hour, free the soup of its accumulating fat and take out the chicken; cut the breasts into small squares, put these in the soup, and finish with a few spoonfuls of boiled IICC. 234.—MURILLO SOUP. Prepare about two quarts of fish broth, and when hot thicken with two tablespoonfuls of cornstarch dissolved in cold water; stir it well into the broth, then add a pint of 84 $oup3 good tomato pureé, salt, pepper, a coffeespoonful of Worces- tershire sauce, and a few drops of tabasco sauce; free it well of all its fat and after add three ounces of vermicelli previ- ously cooked in Salted water; serve in a tureen. 235.—MUSARD SOUP Soak a pint of white dried beans; put them on the fire with water, salt, a bunch of parsley, a carrot and an onion ; when they fall apart, press through a sieve and return the pulp to cook, adding a quart or more broth according to requirements; boil up once, skim well, then finish with four ounces of butter without letting the soup cook any longer; lastly add dice of toasted bread and a pinch of chervil. 236.—MUSCOVITE SOUP. Cut up four ounces of raw ham into small dice, mince one onion and put all these in a saucepan with a piece of butter to fry; mince also any kind of vegetables and add them to the above; wet with two quarts of strong broth and boil; add a well cleaned grouse and when this is tender, take it out and finish cooking the vegetables; rub them through a coarse sieve and put all back into the saucepan to boil slowly while skimming. Cut the breasts of the grouse into neat pieces and put them in the soup after it is served, as well as a little boiled rice and some chopped chervil. 237.-NIZAM PEARL SOUP These pearls take longer to cook than the other Italian pastes. For one quart of boiling consommé put in six table- spoonfuls of Nizam pearls and let boil for twenty minutes, but as the liquid will evaporate somewhat, add another pint of consommé a few moments before serving. $oups - 85 238.—NOQUES SOUP, GERMAN STVLE. Cut half a pound of lean raw veal into dice, put these in a Saucepan containing one chopped onion fried in butter, add Small squares of a carrot and turnip, and moisten with two quarts of water ; salt and pepper the soup to taste; let boil for one hour, add a spoonful of chopped parsley and serve with some buttered nogues in the soup tureen (these are to be found in the garnishings). 239–OX-TAIL SOUP, EWGLISH STYLE. Cut six ox-tails across in two and discard all but the nar- rowest parts which must be chopped into small pieces; blanch these in water for five to six minutes, then drain well. Fry one chopped onion in butter in a saucepan, add the small pieces of tails, season with salt and pepper and when a nice color dilute with two quarts of either broth or water, then add a well-garnished bunch of parsley and the same vegetables as for a Brunoise soup. Boil quite slowly till the meats are done, remove the parsley and put in a few spoonfuls of barley previously cooked in broth, also a glassful of sherry wine. Taste whether sufficiently seasoned and serve. 240–OYSTER SOUP Drop four dozen oysters with their liquor into a saucepan, add a glassful of white wine, boil this up once, then drain and keep the liquid ; cut off all the hard part of the oysters and cut the remainder into small pieces. Prepare a pint of bechamel or white sauce with milk, add the oyster liquid and another pint or more of broth ; simmer together slowly Seasoning highly with salt, pepper, a few grains of cayenne, a dash of Worcestershire sauce, a few drops of tabasco, and a small pinch of sugar. Make a thickening of four egg-yolks beaten in half a pint of cream, pour it into the soup, keep 86 $oup3 stirring without letting it boil, then add the cut-up oysters and a few small crackers. Serve in a hot soup tureen and strew the top with a little chopped parsley. 241.—PARMENTIER SOUP. Cut up eight large potatoes into small pieces, put them in a saucepan with two quarts of water, salt, two minced leeks and two sliced onions; cook till they are a pulp then rub through a sieve, returning it afterwards to the saucepan. Make a liaison with four egg-yolks and a pint of cream, thicken the soup with this without allowing it to boil, add a pinch of chervil and some dice-shaped sippets of bread browned slightly in the oven, and serve. 242.-PEA SOUP. Wash one quart of split peas. Fry in butter one sliced onion and some fragments of smoked ham, put in the peas and moisten with broth; add a bunch of parsley, thyme, bayleaf, a few whole peppers, a little nutmeg, and two cloves. Let boil thoroughly, and as soon as done strain through a sieve and then return the soup to the saucepan, adding more broth until when stirring it has the consistence of a light cream ; add a little powdered sugar to counteract its acidity, and serve with fried sippets of bread or else some I ICC. 243.−PO9ARSKY SOUP Chop the meat of a grouse very finely, mix in six ounces of butter, two egg-yolks, salt, pepper, and nutmeg, keep chopping till it forms a paste. Flour the table, on it divide this into small parts and each one form into the shape of a small chop; dip in egg and bread crumbs and fry in butter; make a good game fumet with the carcass, increase its vol- ume with two quarts of broth and let cook. Prepare a roux with two spoonfuls of flour and two ounces of butter; strain $oup3 87 the soup, thicken it with this roux while stirring steadily, and boil it again slowly, removing all the accumulating fat; strain into another saucepan on the fire and thicken with six egg-yolks and a little cream ; serve. The small chops are to be sent to the table separately on a plate covered with a napkin. 244.—SCHORESTENE SOUP Mince some vegetables such as carrots, turnips, onions, leeks, half a cabbage, parsley, thyme, and bayleaf. Brown the onions and leeks well in butter, then add all the rest of the vegetables, a pound of lean beef cut into small pieces, a Small whole fowl, three quarts of water, salt and pepper to taste ; boil for three hours, take out the fowl, remove all its bones and skin, then press the meats through a coarse sieve; put this back into the soup, boil and skim once more; cor- rect any deficiency in the seasoning and serve in a tureen, Scattering chopped parsley over the top and adding a few Squares of bread toasted in the oven. This soup may not be very appetizing to the eye, but it is most delicious to the taste. 245.-SCOTCH SOUP Boil a breast of mutton in some Brunoise soup; when done, remove, and free the soup of every particle of grease; cut all the fat from the mutton, detach the bones and pare the meat into large dice, add them to the soup, also a few Spoonfuls of boiled rice. Serve exceedingly hot. 246.-SEMOLINA (FARINA) SOUP To a quart of boiling consommé drop in like rain four tablespoonfuls of semolina or farina, stirring it in slowly for one minute then cook for ten minutes longer; lift off the skin that forms on top and serve very hot. 88 $oup3 247.-SOLFERINO SOUP With a small round vegetable spoon cut four large carrots into little balls and boil them in salted water, likewise pre- pare as many turnips the same. Have two quarts of con- sommé and one pint of tomato Soup stirred together in a saucepan. Cut Some small lozenges of cooked string beans, add them to the soup, also a few spoonfuls of boiled green peas, and the prepared carrots and turnips ; boil for a few moments, season properly and serve very hot. 248.—SPORTSMAN'S SOUP. Add rice cooked in fat broth to a cream of sorrel à la Reine. 249–ST. MARCEA U.K SOUP. Boil a quart of shelled green peas in boiling salted water, drain on a sieve, rub through and put the purée into a sauce- pan with three pints of broth, boil and add some finely cut leeks previously cooked in broth and lettuce leaves cut very small ; serve, adding slices of bread toasted in the oven. 250–7 OMA TO SOUP Fry with butter in a saucepan one chopped onion and a little raw ham, and when slightly browned add twelve fine tomatoes, one quart of broth, twelve whole peppers, two cloves, a little grated nutmeg, thyme, bay-leaf, and parsley root ; let simmer for one hour. Dissolve a little cornstarch in cold water, pour into the soup stirring around with a spatula, then take it at once from the fire and strain through a fine sieve ; return it to the range and finish with a good- sized piece of butter and a small spoonful of powdered sugar; taste whether it be properly seasoned and serve in a soup tureen. Send separately to the table some small bread croutons fried in butter served on a napkin, or else some boiled rice. $oups 89 251.—WINDSOR SOUP. Bone six calf's feet, blanch and refresh them ; mince one Carrot, one turnip, one onion, thyme and bayleaf, in fact make a mirepoix to be cooked in butter then diluted with broth, add the feet and boil together for two hours; strain and put the feet away to cool. Make a little roux with two ounces of butter and two ounces of flour, dilute it with the calf's feet stock stirring until the first boil, then set it on one side of the range to simmer gently, keeping it well skimmed ; strain and return the liquid to the saucepan with a good glassful of sherry or Madeira wine and a little cayenne pep- per. Cut the meat of the feet into small dice, also have the same quantity of squares of cooked chicken and add them all to the soup ; boil gently for a few moments and serve. 252.-XA V/ER SOUP. Fry two chopped onions and two leeks in butter; cut two or three carrots into large dice and two pounds of mutton cut the same ; add these to the onions, fry rapidly, then moisten with two quarts of water or broth if possible; Cook for two hours; season properly and after, add four peeled tomatoes and at the last moment a little rice previ- ously blanched and boiled ; strew the soup with chopped parsley and serve. 95ioe ºigbeg amo TReligheg Or Thorgeo'oeuvre. Side dishes such as cucumbers, celery, radishes, black radishes and others can always be prepared at least three hours beforehand. 253–SAL TED ALMONDS. Place an ounce of butter in a very clean frying-pan on the fire, and when it is quite hot throw in a pound of peeled whole almonds; toss constantly and dredge with fine salt. Leave them on the fire without ceasing to toss for one in- stant, and when they begin to assume a fine delicate brown and the salt adheres, pour them on a sieve and leave till cold. Serve the almonds cold on a folded napkin. Walnuts, pecan nuts, peanuts and others can be prepared the same. 254.—A NCHOVIES. Uncork a bottle of anchovies preserved in oil, drain them into a plate, divide each one in two and pull out the centre- bone, laying the fillets on a white cloth; split each one of these lengthwise in three and arrange them horizontally on a long dish to form neat lozenges. Chop up the whites and yolks of two hard-boiled eggs and put them in each inter- section adding also some finely chopped parsley and beetroot; surround the whole with a fine string of the chopped parsley. After each guest has helped himself, hand around the oil and vinegar so he can season to his own taste. 90 $5íðe ºigbeg amo iſºeligbeg 9t 255.-ANCHOVY LEAVES. Select eight of the finest leaves from two heads of lettuce; place them symmetrically on a dish covered with a napkin and in the centre of each leaf put a tablespoonful of anchovy Salad , when these are all filled, surround the leaves with chopped hard-boiled eggs, both white and yolks mixed with Some chopped parsley ; garnish around the dish with small bunches of parsley sprigs. 256.-AAVCHOVY SALA.D. Procure the anchovies preserved in oil for the salad, take them out and wipe them dry on a cloth. A bottle generally contains twenty anchovies, this quantity being quite suffi- cient for eight persons. Detach the fillets on both sides and cut each one of these lengthwise in three. Put them in a small vessel, adding two cold hard-boiled eggs chopped up fine, a pinch of pepper, a coffeespoonful of vinegar, a table- spoonful of oil, and a tablespoonful of chopped parsley. Mix gently together and then pour it into a small salad bowl or side dish ; garnish around with very white small lettuce heart leaves, and serve the salad cold. 257.—ANCHOVY CANAPAES. Prepare the toasts the same as for the caviar canapés ; butter them lightly. Cut some halved anchovies lengthwise in two and place the pieces on the toasts, leaving a space be- tween each, and over-lay another row to form a lattice-work. In the empty spaces put alternately the chopped yolk of hard-boiled egg and the chopped whites in the intervening ones. Pare the edges neatly with a knife and cover all around with very finely chopped parsley. 258.-CA VIAR CANAPES. It is necessary to have good caviar in order to make good Canapés. Cut eight square toasts from a day old cottage 92 $ibe ºbisbeg amo iſºelisbes loaf of bread ; toast them, keeping them soft. Separate the yolks from three hard-boiled eggs. Butter the toasts lightly and cover one side with a layer of caviar ; dip two edges of each toast into the chopped yolk of egg and the two opposite edges into the chopped whites, and place a small cluster of chopped parsley in the centre, or they can be cut lozenge- or diamond-shaped if preferred. Fold a napkin on a small dish and dress the canapés on top, decorate around with very clean parsley sprigs and serve with three quartered lemons O1) a Sall Cel". , 259–LOBSTER CANAPES. Trim eight slices of bread either into ovals or lozenges and then toast them ; butter over and cover the edges with chopped hard-boiled yolk and white of egg and chopped parsley, laying each one on symmetrically. Cut up a cold boiled lobster into small squares, put them in a vessel to season with salt, pepper, oil, vinegar, and a little cayenne, adding chopped parsley and chervil, then take this up with a spoon, cover the toasts with this salad without disturbing the border; strew a few capers on top and stick a fine pitted olive upright in the centre, the hollow space in it containing a small erect lettuce heart. Dress these canapés on a nap- kin, and decorate around with parsley leaves and dented sliced lemons. 260–WASHINGTON CANAPés. Take a quarter of a pound of crab meat; chop up and fry a medium-sized onion in a saucepan in butter and then add a tablespoonful of flour, stir together for a few mo- ments; pour in a pint of broth and keep on stirring till it comes to a boil; season with salt, pepper, a small pinch of cayenne, a little powdered sugar and also add a little all- spice, a coffeespoonful of Worcestershire sauce, a few drops of tabasco and the crab meats cut up very small ; reduce $5iOe Eisbes allo iſºeligbes 93 until the preparation is perfectly smooth, then take it off the fire and when slightly cool, mix in three raw egg-yolks and turn it into a dish. Toast eight slices of bread and pare them perfectly round, butter lightly and cover each one with a thin slice of cold boiled ham cut the same size as the toasts; mask the ham with the crab preparation, shaping it to a dome. Crush a quarter of a pound of American cheese, add to it two raw egg-yolks, season with salt, pepper, Worcestershire sauce, and a drop or two of tabasco. The cheese should be a malleable paste. Cover the entire surface of the canapés with a layer of this paste and keep it very smooth. Butter a long baking dish, lay in the canapés one beside the other, pour a little melted butter over all and bake them in the oven ; be careful not to have it too hot, so they can heat through thoroughly and the tops brown nicely without scorching. They must be served on the same dish, which should therefore be suitable to be sent to the table. 261.—WINDSOR CANAPES. Toast eight ovals of bread; pound the white meat of a cooked chicken with a little cooked smoked tongue, adding two ounces of butter, grated Chester cheese, English mus- tard and cayenne pepper in proportionate quantities; rub the preparation through a sieve into a bowl and beat steadily with a spoon. Use this to cover the toasts, smooth the sur- faces with a knife and decorate with cut up gherkins and a few capers; dress onto a napkin. These canapés are to be served after the oysters. 262.-CELERY. Cut off all the exterior branches, keeping only the very white stalks; cut away the bottom of the root and lay the pieces in cold water, changing it several times, but leave them in only a very short while. 94 $foe ºigbes amo Religbeg 263.—BEEF MARROW CRUSTS. Lay three or four pieces of boned marrow in cold water, throw them into boiling water to boil for five minutes; re- move the saucepan on one side and let stand for twenty minutes; drain and cut them into slices; range them in a baking dish ; throw a pinch of cayenne pepper over and strew with bread-raspings; keep the dish hot. Prepare some round thick toasts; scoop out the centres and fill with the marrow and a few chopped or minced truffles, pour the juice over, bake quickly for a few seconds, and serve these crusts on a dish covered with a folded napkin. To be eaten while exceedingly hot. 264.—CHE ESE CRUSTS. Toast some small round crusts of bread, keeping them soft. Butter them well and then cover with very finely sliced Swiss cheese; lay them on a baking tin and push it in a very hot oven to brown the surfaces. Then serve on a folded napkin. These must be eaten very hot. 265–CRUSTS WITH FRESH MUSHROOMS. Line a deep baking dish with foundation paste; wash a pound of mushrooms well in several waters, drain and lay them on a plate to strew with salt and pepper, then put them into the paste-lined dish; scatter a little chopped parsley on top and pour over. Some sherry wine and two ounces of melted butter. Roll out a round flat of the paste or any other shape the dish may happen to be, cover, adhere the two edges together and cut off any surplus around the dish. Egg the top with a brush, trace a pattern on the edge with the tip of a knife and set the dish to bake in the oven for thirty to thirty-five minutes; remove and place this dish on top of another one and serve at once. $5iðe ºigbeg amo ireligbeg 95 266–CUCUMBERS, FREAVCH DRESSING. Peel three fresh cucumbers, selecting only very sound ones, and cut them crosswise into thin slices; lay these in a deep dish and strew a little coarse salt over to extract the water they contain and to help their digestive qualities, as they are apt to disagree with many delicate persons. When well dissolved in their salted water, drain and transfer them to another dish without taking any of the salt. Arrange them in a hors-d'oeuvre dish, pour over a little oil and vine- gar, dredge with pepper and strew with very finely chopped parsley. Salted cucumbers should never be put on table as they are most indigestive and besides they are very unsightly and ought to be strictly avoided. 267.-RUSSIAN EGGS. Boil four eggs for at least ten minutes so they are sure to be quite hard ; throw them into cold water, peel off the shells and cut the eggs lengthwise in two; remove the yolks and chop them very fine. Wet a little caviar with a little vine- gar, add it to the chopped yolks with a little tarragon, chervil, and parsley, all chopped exceedingly small, and stuff the egg-whites with this composition. Dress them symmet- rically onto side dishes and decorate with parsley leaves. 268.—MAR/WA TED GREEAM PEPPERS. Plunge eight green peppers into boiling water in order to remove their skins which are to be rubbed off with a towel. Split the peppers in two, extract all the seeds, then cut them up into thin strips and lay them in a vessel to add vinegar, oil, a little salt and a pinch of chopped parsley; leave to marinate for some time, then dress in side dishes. 269.-CANTA LOUPE MELOW. This fruit is usually eaten after the soup, but many prefer it as a dessert ; however, in ceremonial dinners it is always served as a side dish after the first course of soup. 96 $5ioe ºisbeg amo iſºelisbeg 270.—RAD/SHES. Only leave on the smallest green leaves, wash and remove from the water at once, lay them in a radish dish and keep in a cool place until needed. Black radishes : Peel and cut the radishes into very fine slices; dredge with salt and leave them in the ice box for several hours, then drain and season them the same as cucumbers. 271.-AAVCHOVY SAND WICHES. Prepare them exactly the same as sardine sandwiches. 272.-CLUB SAND WICHES. Toast sixteen squares of bread, butter them with butter creamed with a coffeespoonful of dry English mustard. Lay the toasts on the table and on each one spread a fine lettuce leaf; on eight of the toasts lay a thin slice of hot roast beef and cover with the remaining eight lettuce-covered toasts. Pare them into perfect squares and dress them symmetrically on a plate garnished with a folded napkin. 273–HAM SAND WICHES FOR RECEPTIONS, PARTIES, ETC. For every sandwich cut two very thin slices of the crumb of bread, butter lightly on one side only; cut some exceed- ingly thin slices of cooked ham, lay one on the buttered side of the bread, covering with another slice and press down slightly with the palm of the hand ; pare with a knife into perfect squares, then cut them across diagonally. Lay the sandwiches in a circle on a dish covered with a napkin and garnished with neat parsley sprigs. Chicken, turkey, tongue, or any other kind of meat sand- wiches can be prepared precisely the same. Assorted platefuls of meat for suppers : Dress three, four, or more platefuls of thinly sliced cold roast beef, tongue, ham, and chicken ; surround the meats with chopped meat jelly and set the plates on the table. $5ioe ºisbeg amo ireligbeg 97 274.—SARDINE SAND WICHES. These are to be made the same as any other sandwich, placing skinned and boned sardines between slices of but- tered bread ; pare neatly and dress them onto a napkin. 275–L YONS SA USAGE. Remove the outer skin from the sausage and slice the latter very thin ; cover the bottom of two side dishes with parsley leaves and lay the sliced sausage over, one overlapping the other. 276–SHELLS OF O YSTERS, TARTARE. Poach three or four dozen oysters and allow them to cool off in their liquor, then drain on a cloth ; put them in a ves- sel with a little salt, pepper, a few drops of tabasco, and a small quantity of vinegar; leave to marinate. Have some china or silver shells, put three or four of the oysters into each and cover with tartare sauce. Dress the shells on a napkin and decorate the dish with parsley leaves and slices of lemon the edges cut into sharp dents. 277.--SHR/MPS. Peel the shrimps' tails and dress them in a pyramid form on side dishes, throw over a little pounded ice and decorate with parsley leaves. To cook them see “how to cook shrimps,” in the chapter on shell-fish. 278. – TOMA TO/:S IN SURPRISE. Choose eight uniform medium-sized red tomatoes; cut a round piece from off the top and empty them entirely out with a small spoon, then turn them upside down. While the water is dropping from them, cut up some white of celery into very small strips, season well and stir in some 7 98 5ibe Disbes and Relisbes * Mayonnaise sauce. Fill the tomatoes with this, put back the covers, range them on a dish covered with a napkin, and decorate with parsley sprigs. These are excellent with canvas-back ducks. 279.- WELSH RAREBIT. Have eight egg dishes the same as when serving eggs on the dish and lay a toast in each one ; keep them in a very warm part of the range. Mince two pounds of ordinary American cheese and put it into a large stewpan on the fire to melt. Stand a whisk in the pan and when the cheese is all dissolved add a good glassful of ale; set the pan on the open fire and whip the composition well till it is smooth and quite compact, and when it begins to boil, pour it quickly over the toasts in the dishes. They must be served at once and be still boiling when sent to the table. Welsh rarebits can be prepared in a chafing-dish, having the hot toasts brought on the table from the kitchen. 28O.—GOLDEN BUCK, RAREBIT. Make a plain Welsh rarebit as in the former recipe, but add to it two coffeespoonfuls of Worcestershire sauce and a few drops of tabasco. Serve it the same on toasts, only dropping a poached egg onto each, then serve at once. 28ok-YORKSHIRE BUCK, RAREBIT. Have eight little Yorkshire puddings made in small pans and put each one in a separate egg dish to keep very warm. Pour the Golden Buck preparation over and a poached egg on top. Serve immediately. Egg3. 281.—EGGS A LA DA UPHINE. Cut eight hard-boiled eggs in two across, remove the yolks and with a fork mash them up, incorporating two ounces of butter, one raw yolk, a little chopped parsley, a pinch of finely chopped chervil, salt and pepper to taste; have all well pounded and smooth. Fill all the halved egg-whites with this preparation, shaping the tops to resemble whole eggs, using a knife for this purpose. Pour a little Bechamel, cream or white sauce into a baking dish, lay the eggs atop, strew with bread raspings, adding a small piece of fresh butter on each ; then push the dish into a very hot oven to brown the surface evenly. 282–EGGS A LA D'ORLEANS. Butter the bottom of a sauté dish and pour in a few drops of cold water, break in eight eggs singly in such a manner that the yolks do not touch one another, then dredge Salt and pepper over. Trim eight round slices of toast and fry them nicely in clarified butter, drain and lay them on a serving dish ; cut off eight even slices from a cooked smoked Salted tongue, trim these also into rounds the same as the toasts, heat these in a little broth and lay them on top of the toasts. Place the eggs in the oven for a few moments, just long enough to cook them, detach each one separately with the tip of a knife, keeping them shaped as near as possi- ble to the slices of tongue and toast, then carefully lay them on top ; cover with a good Bearnaise sauce. 99 IOO Egg3 - --- - ~~ ºr--r-r: *- : *. -- ~-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º-º: 283–EGGS A LA WEMOUR. Pour some good light duxelle sauce on one or several egg plates; break eight eggs over, season with salt and pepper, and leave to cook for one minute on the range, then finish in a slack oven ; pour a little of any kind of good gravy over when serving. 284.—BAPTISTINE EGGS. Butter eight dariole or any other moulds that can contain the egg ; chop up one or two truffles, strew them on the interior of the moulds, then break an egg in each ; lay theim in a small sauté pan with boiling water to reach to three quarters of their height, boil once, then push the pan into the oven for six minutes; remove and invert onto a dish, leave for a few moments, lift off the moulds gently and cover with Périgueux sauce. 285.-EGGS BERCY. Fry eight small sausages in a pan, then cut them length- wise in two and lay these pieces on an egg dish, pouring in also the fat from the pan; break eight very fresh eggs over the sausages, sprinkle with a little salt and pepper, and cook in the oven for one moment just before serving. 286.—BO/LED EGGS. Boiled eggs take from one, two, three or four minutes according to taste, some preferring them softer than others. Choose very fresh clean eggs, lay them carefully in boiling water and watch the clock so they cannot be overcooked through neglect. Range a warm napkin on a hot dish and place the eggs between the folds. 287.-HARD-BOILED EGGS. Boil the same as soft eggs, only leave them in for ten min- utes, then plunge them at once into cold water to cool. Egg3 iot 288.—AEGGS CAHIPOLA TA. These are to be cooked precisely as explained in Meyer- beer eggs, and around them lay some Chipolata garnishing cut up very small to take the place of the kidneys. 289.—EGGS COCOTTE. A cocotte is a small cup or pot standing on three feet and provided with a handle. Butter the insides of eight of these cocottes, break two eggs in each one, season nicely and lay a small pat of butter on top ; set them on a baking tin and bake in the oven. It is easy to see when they are cooked ; remove and serve in the cocottes placed on a dish. 290–EGGS COCOTTE WITH CREAM. Prepare the eggs the same, adding a little raw cream to each cocotte. 291.-EGGS Coco TTE WITH DUXELLE. Lay a tablespoonful of duxelle into each of the eight co- cottes, then break in two eggs; salt and pepper over and add a small piece of butter; cook in the oven, removing as soon as done and stand the cups on a dish ; pour a little well buttered tomato sauce into each. 292.-EGGS COCOTTE WITH GRAVY. Pour a little good gravy into the cocottes, then break in the eggs and cook them in the oven. 293.—EGGS FOR EPICURES. Pour about a pint of rich cream into a sauté dish with the addition of a little salt, pepper, nutmeg, and a few drops I O2 Egg3 of tabasco sauce; boil up once, then break in eight eggs to poach, basting the tops with a spoon. Lay eight slices of toast in a deep dish, arrange the poached eggs on these, quickly add two ounces of butter to the hot cream, pour the whole over the eggs, and serve at once. 294,-FRIED EGGS. Open eight fresh eggs in a soup-plate without breaking the yolks; heat a frying-pan on the fire, then put in two ounces of butter, and when this is very hot slip in the eggs; cook them very slowly without having them adhere to the pan; if they should do so then glide a thin knife under to detach them ; strew over with a little salt and pepper and transfer them carefully to a dish. 295.—FRIED EGGS AND BACON. Broil sixteen long thin slices of bacon, dress them on two dishes and range eight fried eggs on each, cooked the same as for ham and eggs. 296.-FRIED HAM AND EGGS. Broil eight thin slices of raw ham on both sides; range them nicely on two dishes. Butter two frying-pans, break eight fresh eggs into each after they are quite hot, and fry them slowly on the fire, seasoning with salt and pepper ; as soon as done, slide them neatly onto the ham, and serve at once very hot. 297.—FRIED EGGS, TURNED OVER, TOMA TO SA UCE. Pour four tablespoonfuls of sweet olive oil into a small frying-pan and heat it well ; break in one egg, turn it over with a spoon so that it forms into an elongated round shape and when nicely browned and cooked, drain it on a cloth ; Egg3 IO3 repeat with another egg until eight are done. Pare them to be all shaped alike; pour some tomato sauce in a dish and lay the eggs atop. 298.—ECGS IN CASES, RUDOLPH. Oil eight paper cases and dry them in the oven, put a little duxelle in the bottom of each one, then break in one egg, strew with salt and pepper. Lay a piece of oiled paper on the gridiron and range the cases on this, broil them in this way; when cooked, which is easy to perceive, cover with a little tomato sauce and serve the cases on a dish. 299.-EGGS, MA.Ş. ENTA. Break three eggs in a buttered egg dish and cook them Soft, repeat until sufficient are done. Have already pre- pared some Majenta garnishing, pour it over the eggs, and Serve. 3oo.—EGGS, MEYERBEER. Cook some eggs on an egg dish on top of the range with a little butter and when nicely done, garnish around with lamb's kidneys stewed with Perigueux sauce. 3ol.—EGGS, NEGUS STYLE. Make eight flat round chicken croquettes about the same diameter as a fried egg; dip in beaten eggs, then in bread crumbs, and fry in boiling hot fat; drain on a cloth, then lay them one beside the other on a dish. Fry eight eggs slowly in a flat sauté or frying-pan, pare them perfectly round and take up with a spatula to lay one on each cro- quette; cover with Colbert sauce. IO4. Egg3 302.—EGGS, POULETTE STYLE. Put a little well-prepared poulette sauce in the bottom of a dish ; cut eight hard-boiled eggs in halves, lay them over and cover with more of the sauce; strew on a little chopped fine herbs and serve. 303.—ROTHOMAGO EGGS. Broil eight thin slices of ham and fry eight small sausages, lay them on one large or several small egg dishes and break eight eggs over ; put in the oven to cook. Serve with a string of tomato sauce poured around. 3O4.—EGGS, SPANISH STYLE. Cook eight eggs on a dish as for Meyerbeer eggs, and surround with Spanish garnishing, as explained in poached eggs a la Majestic. 305.—EGGS, TURRISH STYLE. Have eight eggs cooked on a dish the same as for Meyer- beer ; garnish with chicken livers stewed with Perigueux Sa UCC. 306.—EGGS, VANDERBILT STYLE. Prepare eight puff-paste bouchees or small patties; empty out sufficient of the soft part to enable them to contain two eggs each ; keep them very warm ; prepare also some duxelle dressing, laying a tablespoonful of it in the bottom of the patties, then break in one egg and add another spoonful of the duxelle ; this will fill them to the tops. Put on their covers and place in a rather warm oven to remain from six to seven minutes, and should they brown too quickly cover with a sheet of writing paper; remove and serve. IEgg3 los 307.-EGGS WITH BEACK BUTTER. Butter the bottom of an egg dish and break in eight eggs; cook them slowly on top of the range, not leaving them too long, having them less cooked than usual; season with salt and pepper. Pour some very hot black butter over to finish the cooking; boil a little vinegar in a small pan and throw this over the eggs, serving them while very hot. sº 3O8.—ASPARAGUS TOP OMELET. Cut up a few boiled asparagus into small pieces and mingle them with some very thin well buttered bechamel, white or cream sauce. Make an omelet with ten eggs, lay half of the above stew inside, roll and turn onto a dish ; range the remain- der of the asparagus at each end and pour the sauce around. For making an omelet refer to omelet with fine herbs, which answer for all others, only adding different garnishings. 309.-CHICAEN LIVER OMELET. To be made precisely as kidney omelet, using chicken livers instead. 3 Io.—GREEM-PEA OMELET. Mingle a quart of cooked green peas with a light bechamel or any other white sauce. Have a ten egg omelet cooking on the fire, fill with half of the peas, roll, dish up and deco- rate the two ends with the rest of the peas; form a chain around with the sauce and serve immediately. 31 I.-H.A.M OMELET. Cut a quarter of a pound of cooked ham in small dice, fry in a little butter and add them to eight eggs; make an omelet as usual. - 106 Jégg3 312.-KIDNEY OMELET Make a ten egg omelet the same as for fine herbs, omitting the parsley and chervil. Have a kidney stew made with four lamb or mutton kidneys, and before rolling the omelet put half the stew inside without any of its gravy; roll and turn the omelet onto a dish, then with a spoon arrange a cluster of half the remaining stew on each end and pour the gravy around the sides. wº 313.—L YONNESE OMELET. Mince two or three medium onions finely, lay them in a saucepan containing cold water, set it on the fire and drain out at the first boil to throw into cold water; press out every drop of this with both hands and when no liquid remains, put them with a lump of butter into a frying-pan and fry till well browned, then drain and add them to some half glaze sauce or any rich gravy on hand. Prepare a ten egg omelet, lay in part of the onions, roll and turn onto a dish, serving the sauce and remainder of the onions around. 3.14.—MUSHROOM OMELET. Fry twelve cut up mushrooms in butter, wet with a little broth and thicken with flour and water (Meunière), then add seasoning of salt and pepper, also a little chopped parsley. Put half of this inside the omelet and pour the remainder around it after it is dished. 3.15.—OYSTER OR CLAM OMELET. Throw twenty-four oysters and their liquor into a saucepan ; boil up once, then take off and drain out the oysters; cut them each into two to four pieces, then place them in some bechamel or white sauce of any kind, thinning it out with some of their own liquor. Beat and season ten eggs, make an omelet and when cooked pour in half of the lºgg3 ro7 —es- oysters, roll and invert it onto a dish ; lay the remainder of the oysters on each end and the sauce poured carefully around ; strew the oysters with chopped parsley and serve at once. . Clams are to be prepared exactly the same. 316.—PARMENTIER OMELET. Beat well ten eggs for an omelet, adding salt and pepper. Fry in butter in the omelet pan three or four potatoes cut into small cubes; when done drain out the butter, leaving only enough to cook the omelet in ; proceed to make it inclusive of the fried potatoes. 3.17.—SHRIMP OMELET Shell two dozen shrimps and put them with any good white sauce into which add a coffeespoonful of Worcester- shire sauce and a few drops of tabasco. Make a ten egg omelet; pour half the shrimps in the middle, roll and turn onto a dish; lay the rest of the shrimps on each end and the sauce around, finishing with chopped parsley strewn over the shrimps. To be served very hot. 3.18.—SMOKED BEEF OMELET. Mince half a pound of smoked beef and put it with some well buttered but rather thin bechamel or any other kind of white sauce. Prepare a ten egg omelet, and when done lay in half of the above; roll and turn onto a dish; divide the remainder of the beef into two parts, setting one on each end, and pour the sauce around the omelet. To be served very hot. 3.19.—SPANISH OMELET: Break ten eggs in a bowl, season with salt and pepper and beat vigorously. Have a very clean omelet pan, put in about Io8 Egg3 two ounces of butter and when quite hot pour in the eggs, stirring from time to time until they begin to harden slightly; when sufficiently cooked, with a spoon lay in the centre a hot Spanish garnishing as in poached eggs, Majestic; turn the omelet over to have it a perfect oval shape, then glide it onto a dish and pour more of the garnishing around, with a little chopped parsley on top. 32O.— TOMA TO OMELET. Peel six tomatoes, stew them with butter in a sauteuse, seasoning well with salt, pepper, and a little nutmeg, and adding a little chopped parsley. Put half of this inside an omelet and keep the remainder for garnishing around. 32 I.-OMELET WITH FINE HERBS. Break ten eggs in a bowl, season with salt, pepper, and nutmeg, add two ounces of melted butter and a little chopped parsley and chervil; beat thoroughly to mix the whites with the yolks. Heat two ounces of butter in an omelet pan, pour in the eggs and shake the pan vigorously on the hot fire to prevent them adhering to the bottom ; roll the edges tow- ards the centre, and when sufficiently done turn it over onto a dish. A little practice will teach how to cook an omelet more or less according to necessity, for sometimes it requires more cooking than at others. 322.—POACHED EGGS A LA BUCKINGHAM. Spread a little bechamel sauce or any white sauce on the bottom of a dish, and on this lay eight round slices of toast and on each of these a well poached egg. Cover both eggs and toast with more of the sauce, bestrew with grated Par- mesan cheese and a little bread-raspings and pour over some melted butter; brown the eggs with a very hot Salamander. For poaching eggs, refer to poached eggs on toast. Egg3 Io9 323–POACHED EGGS A LA MAJESTIC. Spanish garnishing ; plunge four fine tomatoes into boil- ing water in order to skin them easily; when done cut into Small pieces, extracting all the juice and seeds; chop an onion up finely, put it with some butter in a saucepan, set it on the fire and stir frequently with a wooden spoon until nicely browned. Add a can ful of mushrooms cut in small dice, then the tomatoes, and finally three green peppers cut into large juliennes; let it remain on the hot fire. Stir con- stantly, season with salt and pepper, and when the ingredi- ents are properly done take the saucepan off and stir in three tablespoonfuls of flour, not ceasing to mingle ; return the saucepan to the fire and a few moments later add about a pint of broth. At the first boil move it back and allow to simmer gently on one side for a quarter of an hour. Cut eight very round equal-sized slices of bread, toast them nicely; then broil eight round slices of ham. Arrange a Spoonful of the garnishing on each piece of toast, lay a slice of ham atop, then more garnishing and finally a nicely poached egg over all. Dress the remainder of the garnishing around the toast and serve exceedingly hot. 324.—POACHED EGGS, ARC DE TRIOMPHE. Prepare a pint of purée of sorrel mingled either with be- chamel cream or other white sauce. Poach eight eggs and dress them on individual toasts, then cover with the sorrel, dust with grated Parmesan, a little bread-raspings and some butter; brown quickly in the oven. 325.—POACHED EGGS, LITHUANIAN. Lay eight poached eggs on as many toasts, cover with mushroom purée and pour some Perigueux sauce all around. I IO - IEgg3 326—POACHED EGGS, MAINTENON. Poach eight eggs; dress each one on a separate oval toast slightly scooped out in the centre, cover with Soubise sauce to which a little tomato sauce has been added, and serve. 327.—POACHED EGGS, MARYLAND STYLE. Cut all the meats from one cooked lobster into narrow strips and prepare them the same as lobster a la Newburg. Poach eight eggs. Serve the lobster on a dish, lay the eggs atop and surround with sixteen slices of broiled bacon. 328.—POACHED EGGS, MIGNON. Poach eight eggs; cook some asparagus tops in butter, lay them on a dish and the eggs on top ; cover with Hol- landaise Sauce. 329.—POACHED EGGS OW TOAST. Put about the value of one quart of water in a pan, season it with salt and a spoonful of vinegar and at the first boil break in quickly eight eggs one after the other; remove the vessel to one side of the fire; three minutes are ample for poaching them soft ; drain them out one by one and serve on hot toast. 330.—POACHED EGGS STAN/SLAUS (COLD). Scoop out the centres from eight slices of toast pared oval-shaped and on every one of these lay a poached egg, cover with very much reduced tomato sauce and set aside till cold, then with a spoon pour on gently a little partly cold jelly; put them away in the ice-box to harden, and when serving surround with jelly croutons. Mºgg3 II I 331.—POACHED EGGS, STANLEY. Set into a small saucepan one tablespoonful of vinegar, a little white pepper, a dash of cayenne, and a pinch of sugar ; reduce this somewhat on the fire, then add a little bechamel or any other well-buttered white sauce, also a little grated horseradish, scraping off more to use later. Poach the eggs as usual, dress them on toast, and cover with the sauce, arranging eight small clusters of the scraped horseradish around. 332.-SCRAMBLED EGGS. Set three ounces of butter in a saucepan and put in eight eggs beaten up as for an omelet, seasoning with Salt, pepper and nutmeg ; range the saucepan on the fire and stir well with a spoon ; when the eggs begin to adhere, then beat them unceasingly, and after they have thickened slightly, take off the saucepan and keep stirring until they are poured into a dish ; garnish around with croutons of bread fried in butter and serve immediately. 333.—SCRAMBLED EGGS, RUSSIAN STYLE. Prepare eight toasts pared alike in size and shape, cover with caviar, lay one beside the other on a dish and serve Scrambled eggs over. 334.—SCR.4 MBLED EGGS OW A NCHOVY TOAST OR SCOTCH WOODCOCK. Pound in a mortar eight anchovies preserved in oil, add an ounce and a half of fresh butter; press forcibly through a sieve. Spread this paste on eight slices of hot toast and cover each one with a heaping spoonful of freshly scrambled eggs, being careful to hide all the toast; serve very hot. II 2 IEgg3 335.-SCRAMBEED EGGS WITH MUSHROOMS, HAM, CHEESE, O YSTERS, OR CLAMS. Scrambled eggs can be prepared with mushrooms, ham, cheese, oysters, clams, or any other requisite garnishing by adding a sufficient quantity of each article according to the number of eggs used. 336.-SHIRRED EGGS. Butter a shirring dish and break in the eggs dusting with salt and pepper; cook slowly. These must be served at once. 337.-SOFT EGGS. Gently slip eight very fresh eggs into boiling water, cover the saucepan and let boil for five minutes, then take the pan from the fire and the eggs from the water; refresh and leave in cold water. Tap them gently all over on a table to peel without breaking, and throw them at once into hot water to regain their heat. When all are done, drain on a cloth and serve whole on buttered toast. 338.—SOFT EGGS, DELIGNAC. Drop eight very fresh eggs into boiling water, cook from five to six minutes, refresh in cold water to enable them to be shelled, then replunge into hot water, drain properly and dress on slightly hollowed toasts; cover with Bearnaise sauce and serve. 339.-SOFT EGGS, GA RAWISHED. Soft eggs may be served with the addition of any kind of garnishing, laying them previously on oval toasts, the same as Musketeer eggs. IEgg3 II.3 34o.—SOFT EGGS, LUCULLUS. Cook the eggs from five to six minutes only and serve exactly the same as soft eggs, Mignon. 34ſ.—SOFT EGGS, L YONNESE. Range eight soft eggs on toasts, and cover them all with thick Soubise sauce. 342. –SOFT EGGS, MILANESE. Dress eight soft eggs each on a separate piece of toast, Cover with some Milanese garnishing, and serve at once. 343.—SOPT EGGS, MUSA ETEER STYLE. Prepare eight oval toasts, and with a small pointed knife Scoop out small oval spaces from the centre of each, then lay the toasts on a dish. Heat some Spanish garnishing as in eggs à la Majestic, and fill the oval spaces with it, then on every one lay a soft egg, cover entirely with more of the garnishing and serve very hot. 344.—SOFT EGGS, SKOBELOFF. Range eight soft eggs on as many oval toasts slightly hol- lowed in the centre and cover the eggs with some shrimp Saul Cé. 345.—SOFT EGGS, ZINGA RA. Serve eight soft eggs on oval slices of toast and cover with Zingara garnishing, cut into Juliennes, and some tomato Sauce also. 346.-EGGS STUFFED AND FRIED, COLBERT. Cut eight hard-boiled eggs lengthwise in two ; and make dressing with the yolks the same as the Dauphin eggs, fill 8 I 14 IEgg3 the whites again, and reshape to resemble a whole egg; dip these in raw beaten yolks, then in bread-crumbs and fry in hot fat from three to four minutes till they assume a fine, dainty brown ; drain on a cloth. Lay some Colbert Sauce on a dish and dress the eggs on top. 347.—STUFFED EGGS, DA UPHIN STYLE. Have eight eggs hard boiled for at least nine minutes; peel off the shells and cut them crosswise in two, also cut off one end so that they can stand upright; remove the yolks carefully and pound them with two ounces of butter, salt, pepper, chopped parsley and two raw egg-yolks, min- gling all thoroughly ; fill the whites with this preparation, reshaping the egg as before, and stand them in a baking dish having the bottom covered with bechamel, white or cream sauce; cover lightly with a little more of the same sauce, then strew with grated Parmesan and a little butter: bake in the oven and serve in the same dish. 348.—STUFFED EGGS, VOLTAIRE. Boil eight eggs for nine minutes, throw them into cold water, refresh, peel and cut lengthwise in two ; remove the yolks and mix them with the same quantity of well-seasoned duxelle, fill the whites with this, keeping them in proper shape and thus obtain sixteen pieces. Put a little bechamel or cream sauce in a baking dish, cover with the stuffed eggs laid in symmetrically, strew with bread-raspings and a little butter, and bake in the oven ; serve in the same dish. scºogºoº- jarinaceoug ºigbeg. 349.-CHEESE BISCUITS. Soften five ounces of butter in a saucepan without melt- ing it; beat it with a wooden spoon till it gets quite frothy, then break in two whole eggs, four ounces of grated Par- mesan cheese and a dash of cayenne pepper ; stir all this together. Spread this preparation on a baking tin covered with a sheet of buttered paper, set it in a slack oven to cook, remove and cut it up into any tasteful designs. These biscuits are sometimes eaten with the soup, or else after- wards with a glass of sherry as an accompaniment. 350.-BAKED DUMPLINGS. Prepare the dumplings as for a garnishing, and when drained, have some good bechamel, cream or white sauce ready. Butter the bottom of a deep baking dish, pour in a little of the sauce, then a layer of the dumplings, cover with more sauce and grate Parmesan cheese over them ; an- other layer of dumplings, more of the sauce, and finish with bread-raspings, Parmesan and melted butter. Set the dish in a hot oven and serve when the top has attained a fine golden brown. 351.-PARMESAN CHEESE FOWDU. Prepare a pint of bechamel or white sauce, adding salt, pepper, and a little cayenne; take from off the fire and pour in a cupful of grated Parmesan cheese, also four egg-yolks; II5 I 16 jfarinaceous ºigbeg beat the whites and add them to the preparation, stirring all thoroughly ; cook the same as other Soufflés in a similar dish. 352.—BAKED MACARONI. Thicken some boiled macaroni in a saucepan with a little cream and grated Parmesan and Swiss cheese, season to taste and place it in a baking dish; strew the top with the grated cheese and a little bread-raspings and pour melted butter over all ; bake it in the oven until it assumes a fine color, then serve while still very hot in the same dish. 353.—BOILED MACARONI AND SPAGAETTI. Break either of these into any desired lengths and place them in a saucepan containing boiling water and salt ; cook from twenty to twenty-five minutes; when tender under the pressure of the fingers they are sufficiently done. The quantity depends upon the number of persons to be served. 354.—MACARONI, ITALIAN STYLE. This macaroni is mingled with butter, grated Swiss cheese and plenty of good seasoning after it has been boiled in salted water. Serve it in a deep dish and pour a little tomato Sauce OVer. 355.—MACARONI, WEAPOLITA.V STYLE. Break the contents of a package of macaroni in four, throw it in boiling salted water, and drain as soon as cooked : return it to a saucepan. Peel four fresh tomatoes, drain out the seeds and watery parts, chop and add them to the maca- roni, also some small squares of cooked ham and sliced mushroons; simmer all together for fifteen minutes, then put in a few spoonfuls of grated Parmesan and Swiss cheese, salt, pepper, a little cayenne, and a little powdered sugar; stir well and serve. jfarinaceous ºigbeg 1 17 356–MACARONI WITH NUT BUTTER. Have the macaroni properly cooked ; then drain and put it in a sauté pan containing some butter cooked to nut ; toss it about so that the macaroni colors slightly, throwing in a little grated Parmesan cheese from time to time; serve in a vegetable dish. 357.—WOODLES WITH PARMESAN. Put the contents of one or two packages of noodles in a Saucepan containing boiling salted water; leave for about twenty-five minutes to cook, then drain, add salt, pepper, grated Parmesan and Swiss cheese, and three or four ounces of butter, stir thoroughly and serve. 358.-CHE ESE WOQUES BAKED. Make some buttered nogues as for a garnishing, and when finished stir in three tablespoons of grated Parmesan cheese; poach them in boiling water. Prepare a little sauce with flour, butter, and milk well seasoned, pour some of it in the bottom of a baking dish, lay half of the nogues on top, then more sauce, and bestrew with grated Swiss and Parmesan cheeses, concluding with another layer of sauce, nogues, and cheese; finishing the whole with bread-raspings; set the dish in the oven to bake the surface brown. 359.-BOILED R/CE. Wash a quarter of a pound of good rice in several waters and put it on the fire in a saucepan with cold water; at the first boil, drain it off and return the saucepan to the fire with fresh cold water and salt; throw in the rice at the first boil and cook for fifteen minutes; drain well and serve in a vege- table dish, strewing a little salt and pepper over, and on top place an ounce of butter divided into small pats. I 18 jfarinaceous ºigbeg 360.-CAA, OLE R/CE. Fry a chopped onion and a cupful of rice with some oil in a saucepan, and when it has assumed a good color cover to its height with broth, add four peeled and cut up tomatoes and a few sweet Spanish peppers, seasoning with salt, pepper, and a bunch of garnished parsley; cover the saucepan and push it into the oven to cook for twenty minutes, and after it is done a small quantity of chopped chicken or mutton may be advantageously added. Remoisten with a little more broth should the rice be too compact and serve either in a vegetable dish or in a timbale, after taking out the parsley. 361.—PILA U RICE. Put about two quarts of water in a saucepan on the fire, add salt, pepper, a little paprika, and two ounces of butter ; when it begins to boil throw in a pint of washed rice and cook briskly for twelve minutes, which is plenty of time to have it properly done ; drain perfectly through a colander and cover a Pilau of mutton and its garnishing with this, or if preferred it can be served separately. 362.—MILANESE RISSOTO. Prepare it the same as the Neapolitan, only omitting the tomatoes but substituting thin, long slices of truffles. 363.−NEA POLITAN RISSOTO. Pick and wash well a quarter of a pound of rice; chop one small shallot and one onion, fry them in a saucepan with three spoonfuls of olive oil and after a few moments throw in the rice and leave to fry on the hot fire for six to seven min- utes, then dilute with a pint of good broth, adding a bunch of garnished parsley, a few peeled and chopped fresh tomatoes, eight to ten chopped mushrooms, and a few small squares of jfarinaceous ºigbeg 119 ham; boil, put on the lid and place the saucepan in the oven for fifteen minutes; then stir the rice well with a fork to Separate the grains; add salt, pepper, a little cayenne, and a little more broth; let it cook for five minutes longer. Serve with a fork, dropping the rice into a vegetable dish, keeping the grains apart, and serve with a separate tomato sauce, and a little grated Parmesan if desired. 364.—BAKED SPAGHETTI. Proceed and finish precisely the same as baked macaroni. 365–SPAGHETTI CROQUETTES. Boil the contents of a package of spaghetti in boiling salted water; drain and refresh in cold water. Spread about twenty to twenty-five of the cubes on a cloth to dry, cut them into small three-eighths of an inch lengths and put them in a saucepan with some tomato sauce and a handful of grated Parmesan or Swiss cheese, cook until quite thick; re- move and pour into a vessel to cool. Divide this prepara- tion into small equal parts, shape each one into a large cork form, dip in egg and bread-crumb and fry in hot fat to a fine color; drain and dress on to a napkin, ranging sprigs of parsley all around. When required for a garnishing make them much smaller and shape them to taste. 366.-SPAGHETTI, QUEEN STYLE. Cut up a little cooked chicken and truffles into small squares, cut also some cooked spaghetti into two-inch length cubes, and put all these together in a stewpan with a little cream, boil slowly adding pepper and salt. Prepare a thick- ening of two egg-yolks and half a glassful of cream, stir it into the spaghetti without letting it come to a boil, then serve in a vegetable dish, jigb. 367.—BAKED AND STUFFED BLACK BASS. Prepare a large cupful of good bread stuffing, adding two small chopped onions and parsley, plenty of seasoning, a coffeespoonful of Worcestershire sauce, a few drops of ta- basco, and two whole eggs; knead so that all the ingredients are thoroughly combined. Clean a three or four pound black bass, remove the upper half of the middle bone, sea- son the insides well and fill with the above dressing, giving the fish a proper shape. Grease a baking-pan generously with butter, lay in the fish, add more butter on top, a little salt and pour a glassful of water into the pan to baste with occasionally ; set it in a moderate oven and leave to cook for about thirty minutes. Be very careful not to break the fish while transporting it to its dish, pour a little hot water into the pan, bring to a boil for a minute or two, then pour it over the fish, strewing the surface with chopped parsley and trimming around with potatoes, roasted Parisian style. 368.—ESCALOPS OF BLACK BASS, MONT. MOREAVCY. Bone a bass weighing from two to three pounds, remove all the skin and cut the fish up into escalops or slices, pare evenly and flatten slightly. Butter a sauteuse, lay in these escalops, strew with salt and pepper, and wet with a few spoonfuls of white wine, cover with a sheet of buttered paper, I2O jfisb I 2 I and set the pan in the oven to poach the fish for five to six minutes, then remove and transfer the fish to a baking dish, overlapping the slices. To the stock in the pan, add a little duxelle composed of an onion, a few mushrooms and parsley all finely chopped, simmer this while adding a little broth and thicken slightly with flour stirred in cold water; pour this duxelle over the escalops and on each one set a few slices of mushrooms and truffles, one laid overlapping the other ; strew with bread-raspings and a little melted butter and set the pan in the oven to bake to a fine color. Before serving squeeze over the juice of a lemon and around the edge of the dish lay slices of lemon dipped in chopped parsley. 369.-BLACK BASS, VE WPORT STYLE. Clean and scrape well two or three black bass; make small incisions on the top and season with salt and pepper. Lay them in a buttered baking pan, cover with very thin slices of salt pork, pour half a glassful of water over and set the pan in a rather slack oven to bake the fish, basting occasionally during the twenty-five or thirty minutes they will take to cook. Dress the fish on a dish, leaving on the salt pork, strew with chopped parsley, and pour the stock over ; serve. 370.-BAA ED SEA BASS, MA NHA TTAN BEACH STYLE. Clean one or several bass according to their size ; butter a long baking-dish, lay in the fish, season with salt and pepper, put some butter on top, over this thin slices of bacon, and finish with white bread crumbs. Push the dish into a very hot oven and baste the fish from time to time with their own liquid ; they take about fifteen minutes to cook and brown nicely; serve on the same dish with a dishful of baked mashed potatoes sent to the table with them. I 22 jfigb 371,--BROILED SEA BASS. Split the bass without separating the parts, take out all the bones carefully, and put the fish on a dish to season with salt and pepper; roll in a little olive oil and broil on both sides. Pour melted maitre d'hôtel butter over the fish after it is dressed. 372.-STRIPED BASS, SHRIMP SA UCE. A bass weighing three pounds will suffice for eight per- sons; clean it well, scale and leave to soak for several hours in cold water. Boil it in salted water the same as a chicken halibut and serve with a separate shrimp sauce. 373.—BAAED BLUEFISH. This is an excellent fish, requiring considerable seasoning. Split a large bluefish lengthwise in two, take out all the bones and lay the two parts in a well-buttered baking dish, salt and pepper over liberally. Fry a chopped onion in butter, add to it a few chopped mushrooms, a little egg- plant and parsley all finely chopped, salt and pepper; wet with a pint of broth and cook for ten to fifteen minutes, thicken with a little meunière (flour and cold water) and pour this preparation over the fish, bestrew with bread-rasp- ings and place the dish in a moderate oven; it will be ready to be served at the expiration of twenty-five to thirty minutes. 374.—BROILED BLUEFISH. Split a fine bluefish lengthwise in two, remove the mid- dle bone, lay the fish in oil with salt and pepper to season, then broil on both sides till nicely done; dress it onto a dish and pour some maitre d'hôtel butter over. p jfisb I23 375.-BOUILLABA/SE, PROVINCIAL STYLE. Cut into slices some red-snapper, sheepshead, lobster, bass, blackfish, or any other kind of fish on hand, about four pounds in all. Put them into a stew-pan with seven to eight spoonfuls of olive oil, add an onion, a clove of garlic, and a garnished bunch of parsley, and set the pan on the hot fire, seasoning with salt, pepper, a lemon peeled to the quick, two peeled and chopped tomatoes, and a pinch of powdered saffron. When all these ingredients begin to attain a color, moisten with some good fish stock made with the bones and fragments of the fish ; leave to cook from twelve to fifteen minutes then add a spoonful of chopped parsley; boil up once and take the saucepan from the fire. Arrange eight toasts on a long dish, dress the fish on these and keep it hot. Reduce the liquid quickly, remove the garlic, onion, and parsley, and when well reduced, pour it over the fish and serve it very hot. 376.--FRIED BUTTER-FISH. Clean and wash the fish properly; score them slightly on top, roll in flour and fry in very hot frying fat; dry on a cloth, salt, and dress on a napkin, surrounding the fish with fried parsley and quartered lemons. 377.—BUTTER-FISH WITH FINE HERBS. These are to be prepared precisely the same as fillets of sole with fine herbs. 378.—BOILED CARP, BORDELAYSE SA UCE. Fry in butter one minced onion and one carrot with some parsley leaves; wet with a pint of white wine and let this Cook for fifteen minutes, adding salt, whole peppers, a clove of garlic, and three cloves; strain this stock into a fish kettle, adding two quarts of cold water. Clean and wash nicely a I 24 jfigb three to four-pound carp and boil it in the above stock for about a quarter of an hour, then set the saucepan on one side until ready to serve. Drain out the fish and lay it on a long dish, being careful to have it perfectly free of all liquid, then pour some Bordelaise sauce over, serving more of it in a separate gravy boat. This fish is excellent when eaten cold. 379–CREAMED AND BAKED CODFISH. When any codfish is left over from a former meal, pick it into small pieces, and add them to some rather liquid becha- mel or any other kind of white sauce. Form a duchess potato border around the edges of a baking dish, pour the creamed codfish in the centre, strew the surface with bread- raspings and melted butter, bake in the oven, and serve in the same dish. 380.—BA KED CODFISH, MONTREAL STYLE. Butter a baking dish that can be served at table. Season half of a very fresh codfish, lay it in, the skin part underneath, put plenty of butter on top, and around arrange eight whole, boiled, peeled potatoes, lay more butter on these, then set the dish in the oven. Bake and baste often ; it will take only fifteen minutes to cook, and a few moments before serving strew the surface with chopped parsley, and baste both fish and potatoes once more. The entire contents of the dish must be browned daintily. Serve it as it is. 381.—CODFISH BALLS WITH AEGG SA UCE. Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked bread-crumbs with the water drained well out ; mix altogether with two eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of but- jfigb . - I 25 ter, add a teacupful of boiling water, let it boil up then put in the balls. When cooked gently on the fire, beat three eggs in a vessel, strain in the juice of two large lemons, add- ing a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley. If liked add three or four cut up tomatoes to the balls which is a great improvement. 382.—BOILED FRESH CODFISH, CAPER SA UCE. Pour some water into a fish kettle, add a handful of salt, a cut up onion and carrot, some thyme, a bayleaf, whole peppers, two cloves, a few sprigs of parsley, and a small glass- ful of vinegar. Place a fresh codfish into this court-bouillon, Set the kettle on the fire, and when the water comes to a boil put on the lid and remove the vessel aside, leave it for about thirty minutes, then drain out the fish and dress it onto a dish, surrounding it with parsley leaves. Serve separately a dishful of plain boiled potatoes rolled in hot butter and a gravy boat of caper sauce. 383.—CODFISH BONNEFEMME. Butter well a long baking dish, lay in half a codfish with- out the underneath skin ; surround with boiled peeled pota- toes and season the whole with salt and pepper; put more butter on top of the fish, then place it in the oven to bake; baste over every two to three minutes; it will take about fifteen minutes to cook. Before taking out the fish, strew it with chopped parsley, baste once more, and leave for a few moments longer; it should then be a fine golden color. Serve very hot in the same dish. * 384—BROILED CODFISH STEAKS, MAITRE D'AſOTEL. Cut four fine steaks crosswise on the fish, roll them in Sweet oil seasoned with salt and pepper, then lay them on a 126 jfigb very hot gridiron to broil on both sides; they will take about ten minutes to cook. Dress them on a dish, take out the middle bone which should detach by itself, and pour over Some maitre d'hôtel butter. Lay Château potatoes around. . 385.—BROILED CODFISH STEAKS WITH BACON. Cut some steaks crosswise from a codfish, leaving in the bone; lay them on a dish to cover with a little oil, salt and pepper, roll them in this, then broil; broil also about fifteen slices of bacon. Dish up the steaks, pour warm maitre d'hôtel butter over, and on each one range two slices of the bacon. 386.—FRESH CODFISH TONGUES WITH BIACK BUTTER. These are to be boiled the same as codfish, only they will take but half an hour to cook; drain, peel the skins off nicely, and range the tongues on a dish ; bestrew with chopped parsley, sprinkle with lemon juice or a little vinegar, and pour black butter over all. 387.-SALT CODFISH CAKES. Shred some salt codfish previously boiled in fresh water, mixing in a little mashed potato and two egg-yolks. Form this into round flat cakes, dip them in beaten egg, then in bread-crumbs, and fry them in a pan containing hot fat till they are a fine golden color; drain well and dress them on a napkin folded on a dish. 388–SAL7 copf/SH, EGG SAUCE. Soak some salt codfish over night in cold water, and the next day put it in a saucepan with fresh cold water; set it on the fire, drawing it to one side at the first boil and leave it there till ready to serve ; drain and lay the fish on a dish jfigb 127 and garnish around with plain boiled potatoes. Make a caper sauce omitting the capérs, and replacing them by a finely chopped hard-boiled egg; pour this sauce over the fish and serve. 389.—FRIED EAELS, TARTARE SA UCE. Clean and divide as many eels as needed into two and a half inch lengths, lay them in a saucepan with cold water, Salt, whole peppers, thyme, bayleaf, sliced onion and carrots, and half a glassful of vinegar. Take them off the fire at the first boil and leave to cool in their liquor; drain and dry. Dip each piece in beaten egg and bread-crumbs and fry them to a good color in frying fat; dress onto a dish, serving a tartare sauce separately. 390.-MA TELOTE OF EELS. Cut two ounces of sait pork into large squares, boil them first in water to unsalt, drain and fry them in the pan, lift the pieces out onto a plate. Parboil about twelve small peeled onions, drain and fry them to a good color in the pan, tossing them with butter; then put them on the plate with the salt pork. Slice twelve mushrooms and lay them beside the other ingredients. Cut three pounds of fresh eels into two-inch lengths. Butter a sauté pan, put in the eels, also all the above garnishings, consisting of the pork, onions, and mushrooms; add a very little salt and a pinch of powdered sugar, also a gobletful of white wine. Cover the pan, set it on the fire to boil for about ten minutes and then pour in half a pint of broth ; leave to simmer. Prepare a little dis- solved flour and water (Meunière), pour it into the matelote to thicken the sauce, then add a little chopped chives and parsley; continue to let it boil and finish to thicken with a little good anchovy butter made with eight pounded ancho- vies in oil, and two ounces of butter; stir the contents of the pan to incorporate the ingredients but do not allow it to come to a boil, then pour it all onto a dish and decorate around with small heart-shaped toasts, and serve. 128 jfigb 391.-EELS, PARISIAN STYLE. Cut some large eels into six- or eight-inch lengths, split them lengthwise to take out the bones, season with salt and pepper, and then stuff them with a little fish forcemeat. Roll and wrap each one in a separate piece of muslin, the same as a galantine, pulling it very tight and tying with string; they will thus assume the shape of a sausage. Make a stock with water, salt, pepper, onions, thyme, bayleaf, whole peppers, two cloves, and a tablespoon of vinegar; boil the eels in this and then push the saucepan on one side and keep it covered to poach the fish for twenty minutes. Take the eels out, untie and enfold them again, only tying them tighter in the same muslin and leave to cool in this manner. Prepare a thick Genevoise sauce, adding a little of the above stock to it; unwrap the eels and set them in a baking dish ; bestrew with bread-raspings and butter and bake in the oven ; serve on the same dish. 392.-CHICKEM HALIBUT, HOLLANDAISE SA UCE. Small chicken halibut are found in the markets all the year round, and can be served whole either for luncheon or din- ner. Lay a nice, cleaned halibut in a sauteuse with cold water, salt, whole peppers, thyme, bayleaf, onion, and a few drops of vinegar; stand it on the hot fire until the first boil, then remove it on one side till ready to serve ; drain prop- erly; lay the fish on a dish covered with a napkin and gar- nish around with parsley leaves. Serve with a separate Hollandaise sauce and a vegetable dishful of English pota- toes. 393.—CHICKEM HALIBUT, ORIENTAL STYLE. Pare eight slices of halibut into long half-crescents or com- ma shapes, strew with salt and pepper, lay them in a but- tered baking dish, one beside the other, and cover lightly with butter, adding a glassful of white wine; lay a sheet of buttered paper over, boil once, then set the fish in the oven jfigb I 29 to poach for five to six minutes. When cooked, withdraw the dish, and spread on the fish a layer of sweet Spanish peppers. Make a little duxelle, wet it with the halibut stock and pour this over the fish, bestrew with bread-raspings, some grated Parmesan cheese and a little melted butter ; bake for a few moments in a very hot oven, and send at once to the table in the same dish. 394.—BROILED KINGFISH. Cleanse well eight small kingfish ; score them on both sides and then broil; serve with some good maître d'hôtel butter poured over after they are dished. 395–KINGFISH ME UNIERE. Season eight kingfish, then roll in flour; cook three ounces of butter to nut in a frying-pan, put in the fish to seize quickly and fry, then turn them over and continue the same process on the other side; now place the pan in the oven to finish to cook. When done, lay the fish on a dish, throw away the butter they were cooked in and replace it by two ounces of fresh which is also to be cooked to nut ; squeeze a lemon over the fish, pour on the butter and finish with a little chopped parsley. Decorate around with slices of lemon dipped in finely chopped parsley. 396,--BROILED FRESH MACKEREL, MAſſRE D'HôTEL. Split a fine mackerel in two without separating it, take away the middle bone and lay the fish on a dish ; bestrew with salt and pepper and five to six spoonfuls of oil, leave to marinate. Have a good grill fire, arrange the fish open side down on a very hot gridiron and broil to a fine color, then turn and finish the other side. Serve on a long dish, sprinkle with maitre d'hôtel butter and decorate with pars- ley leaves and slices of lemon. 9 I3o jfigb 397.—STUFFED FRESH MACKEREL. Clean and then cut off the heads from two or three fresh mackerel; open them through the back without detaching, then season the inside, and stuff them with fish forcemeat, adding plenty of fine herbs to it. Oil some sheets of white paper, and roll each mackerel up in one, tie it up tight so as to enclose the fish entirely and lay them on a well-oiled bak- ing-pan. Bake in the oven, basting frequently with a little more oil, if necessary, and leave to cook from twenty to thirty minutes. Remove them onto a dish, take off the papers and then dress them on a clean dish and cover the mackerel with Genevoise sauce. 398-BROILED SPANISH MACKEREL, FLEURETTE SA UCE. Split a fine Spanish mackerel in halves, carefully remove all the bones, put the fish on a dish and season with salt, pepper, and sweet oil; broil it quickly. Cover the bottom of a hot dish with some Fleurette sauce, lay over the mack- erel, and decorate around with slices of lemon dipped in finely chopped parsley. 399.-BOILED SALT MACKEREL WITH MELTED A UTTER. These require to be soaked in an abundant supply of cold water for at least twenty-four hours in order to remove their excess of salt. Boil the following day in water without add- ing any salt whatever, drain when done, and dress the fish onto a dish, garnish with parsley leaves, serve with a gravy- boat of melted butter, also a dishful of boiled potatoes. 4oo.—BROILED SALT MACKEREL. Leave the fish to soak in cold water for twenty-four hours, drain, wipe dry, and split downwards in two, take out the middle bone, roll the fish in oil, broil, and serve with maitre d'hôtel butter poured over. figb I31 401.—FRIED PERCH. Make a few crosswise incisions on each perch, season with Salt and pepper, roll in flour, then fry them in very hot fat from six to seven minutes. Drain, range them on a napkin, and garnish around with fried parsley and quartered lemons. 402.—BOILED PIKE, CAPER SA UCE. Pour some cold water into a fish kettle, add a cut up car- rot and onion, parsley, thyme, bayleaf, four cloves, twenty peppercorns, half a glassful of vinegar; Salt and add the fish, one hour before serving ; put the kettle on the fire, boil the water up once, then remove the vessel to one side, keeping it well covered. When ready to serve, drain out the fish well and lay it on a long dish covered with a napkin; arrange chopped parsley around and serve both caper sauce and plain boiled potatoes separately. 403.−BROILED POMPANO. Season the fish with salt, pepper, and olive oil ; broil on both sides the same as other fish and when served pour over Some máitre d'hôtel butter. 404–POMPANO, CARDINAL STYLE. Butter a baking dish ; split each pompano in two, season well and lay them on this dish. Open a can of sweet Span- ish peppers, take them out, cover the fish first with them, then add a little chopped onion, parsley, and mushrooms, mixed together with two spoonfuls of white bread-crumbs; strew this preparation over the pompanos on top of the peppers; pour on a wineglassful of port wine and half a pint of broth. Place the dish in the oven and leave for fifteen minutes, basting from time to time, and lastly let attain a color without basting ; serve hot, and at the same time a vegetable dish of sautéd sweet potatoes. 132 jfigb 405-RED-SNAPPER WITH COURT BOUILLOW. Cut open a fine red-snapper and pull out all the bones; close it up again ; season nicely with salt and pepper, then lay the fish in a deep baking-pan. Fry in butter one minced onion, four or five sliced mushrooms, some tomato pulp, and one or two chopped green peppers; cover the fish with this and moisten with a cupful of broth. Bake it in the oven for fifteen to twenty minutes, basting often, and when cooked remove the fish carefully to a dish, laying all the garnishing over with a spoon ; strew the surface with chopped parsley and decorate around with English potatoes. 4O6.—BOILED SALMON, GENE VOISE SA UCE. Prepare some good mirepoix; put a fine piece of salmon in a saucepan of cold water, add the mirepoix, salt, thyme and bayleaf; place it on the fire, and at the first boil, re- move it on one side so it simmers gently only. When done, dish it up and garnish around with English potatoes; serve with a separate Genevoise sauce. 407.—BOILED SALMON, HOLLANDAISE SA UCE. It will require three pounds of salmon to serve eight per- sons. Mince one carrot and one onion, add a bayleaf, a sprig of thyme, a few parsley leaves, two cloves, and twenty peppercorns; put all these ingredients into a saucepan with a small cupful of vinegar, reduce it, then fill up with sufficient cold water to cover the fish ; put in the salmon, cover the saucepan at the first boil and draw it on one side so that it keeps very hot. When cooked and ready to serve, take out the fish, range it onto a dish covered with a napkin and decorate all around with fine parsley leaves. Serve with a separate Hollandaise sauce, also a dishful of boiled Hollan- daise potatoes. - jfigb I33 408.-CREAMED SALMON, BAAED. Should there be any cold salmon left over, this will be found an excellent way to utilize it. Take about the value of eight potatoes and make a Duchess preparation ; dredge a little flour on the table, knead the potato mixture on it, rolling it with the hands and pulling it out to form one long, round shaped piece; lay this around a dish, fastening the two ends together with egg; smooth and equalize the sur- face, then score lines all around with the back of a small knife. Make some good bechamel or cream sauce, add the flakes of salmon (or any other fish will answer the purpose), and stir all together; pour this in the centre of the potato border, strew over with bread-raspings, pour on a little melted butter and set the dish in the oven ; serve when nicely browned. 409.—ESCALOPS OF SALMON, MONTREAL. Cut eight fine slices from a piece of fresh salmon, season with salt and pepper and dip in beaten eggs and fresh bread- crumbs; range them in a buttered sautoire to cook quickly on both sides; drain and lay them symmetrically on a dish ; dress around some matelote garnishing, a few slices of lemon dipped in chopped parsley and some eggs fried in Sweet oil. 4to.—BROILED SLICES OF SALMON (DARNES) RA VIGO TE SA UCE. Cut four fine slices from the thickest part of the salmon; lay them on a dish to season with salt, pepper, and a little Sweet oil. Broil them quickly at first to brown, then more slowly turning them from one side to the other. They are done when the middle bone can be lifted up with the tip of a knife; cover the bottom of a dish with some ravigote sauce and lay the slices of salmon on top ; serve more of the sauce separately. 134 figb 411.-BROILED SMOKED SALMON. Cut off sixteen very thin even slices of smoked salmon and arrange them on a small fine gridiron; broil for a minute on each side on the open fire and serve on a small long dish one slice beside the other, pouring two ounces of melted butter over them. 412.—BROILED SARDINES ON TOAST. Remove the sardines from their can without breaking them, skin carefully and lay them on a gridiron, broil on both sides, using the utmost precaution ; dress on slices of toast, pour maitre d'hôtel butter over and decorate with quartered lemons. 41.3.−BROILED SHAD. Split a fine shad lengthwise through the stomach without entirely separating the fish ; lay it on a china dish and season with salt and pepper, pour a little sweet oil over and roll it in this. When ready for broiling set it on a very hot grid- iron so that it can not possibly adhere and cook the open side first ; leave it for four or five minutes over a bright fire, then turn it on the other side and finish broiling. Dress the shad carefully onto a dish the same side as it is on the gridiron, and arrange some well-prepared maitre d'hôtel butter on top. 414–BROILED SHAD WITH SORREL PUREE. The shad must be split, neatly pared, and all the bones removed ; lay it on a dish, strew with plenty of pepper and salt, then roll in sweet oil. Broil the fish on both sides and dress it on a long dish, pour over some warmed maitre d'hôtel butter, and garnish the dish with quartered lemons. Serve at the same time a vegetable dishful of Sorrel purée. figb 135 415.—PLA WKED SHAD. Procure a fine shad, split it in two through the belly with- out separating the parts, take out the roe and cut it in two. Have a fine unpolished rosewood plank a foot and a half long by one and a quarter wide and one inch thick. Butter this liberally and lay on the shad with the skin side to the board, then arrange the two pieces of roe in their respective places in the belly; season plentifully with salt and pepper and butter over the entire surface; lay the plank on a bak. ing sheet, having one side raised higher than the other, and set it in a very hot oven to bake, basting frequently; it will take from twenty to twenty-five minutes to cook. Dress the plank cm a serving dish and send to the table with a separate ravigote sauce or maitre d'hôtel butter, and a dish of château potatoes, also one of sorrel. 416.-BAKED SHAD'S ROE. Butter well a baking dish that can be served at table, lay in two fine shad's roe, season generously and pour a glass- ful of white wine over; push the dish in the oven to let cook slowly while basting at times. Fry a small chopped onion in butter, adding eight to ten chopped mushrooms and some chopped parsley, moisten with the shad's roe liquor poured off from their dish, and thicken with a little flour and water (Meunière). Mask the roe with this dux- elle and on top arrange eight or ten whole mushrooms, strew with bread-raspings, and return the dish to the oven to bake to a good color, serving immediately in the same dish. 417. –BROILED SHAD'S ROE. Put two roes in a dish to season with salt, pepper, and sufficient olive oil to roll them in ; leave for about twenty minutes, then place them on a gridiron. Be careful not to have too fierce a fire as they require slow broiling; turn 136 jfigb them over when done on one side ; they take from twelve to fifteen minutes to have them cooked to perfection. Dish them up, pour maitre d'hôtel butter over, and garnish with sliced lemons. 418.-SHA D'S ROE, MARYLA WD STYLE. Range two or three roes in a well-buttered sauteuse, salt and pepper over, and add a little broth and a glassful of sherry wine; spread butter over the top, cover the pan and cook in the oven for fifteen minutes. When done, place the roes on a dish or in a chafing-dish if preferred, reduce the stock slightly and add a little more sherry to it. Pre- pare a liaison of three egg-yolks and a cupful of raw cream, thicken the sauce with this, adding two ounces of fresh but. ter; pour it over the roes and on top lay eight slices of broiled bacon. 419.—SHEEPSHEAD, ORIENTAL STYLE. Butter a long baking dish and line it with sliced onions, parsley leaves, a few sliced tomatoes, salt, and pepper ; on top lay a sheepshead weighing from two to three pounds, season with salt and pepper and pour over a little broth and white wine. Set the dish in a hot oven to bake slowly for twenty-five minutes, basting at times with its own liquor; serve in the same dish. 42O.—SAA TE, WITH BILACK BUTTER. Cook the skate by putting it in a fish kettle with cold water, thyme, bayleaf, sprigs of parsley, sliced onion, two cloves, whole peppers, Salt and a glassful of vinegar; boil once, cover and set it on one side where it will keep very hot for half an hour. Drain out the fish, take off all the dark skin from both top and bottom and lay the skate on a dish, pour over black butter, also a dash of vinegar. jfigb 137 421.-SMELTS A LA DAVIS. Select eight fine, large smelts; remove the bone by split- ting them through the back and season with salt and pepper; steep them in a little milk, dry properly and roll each one Separately in flour; put them at once into a pan containing two ounces of very hot butter to brown nicely, and when a good color turn them over and finish to cook in a very hot oven. Dress them on a dish. In another pan have two ounces of good nut butter ; squeeze the juice of a lemon over the fish, pour on the nut butter, and garnish around with slices of lemon dipped in chopped parsley. 422,-BROILED SMELTS. For broiling the larger smelts must be chosen; split them down the back with the tip of a small knife, detach the bone on both sides and cut off the extreme ends; open the Smelts entirely; lay them on a dish, season with salt and pepper, and pour over a few spoonfuls of sweet oil. Have a good broiling fire, put the fish onto a very hot gridiron, one at a time, this will prevent them from adhering, then broil, turning them over to cook on the other side. Serve on a hot dish, pour maitre d'hôtel butter over and garnish with branches of parsley leaves and quartered lemon. 423.--SMELTS WITH FINE HER/SS. Chop up one shallot and a little chives, lay some boned Smelts on a dish that can be put in the oven, strew the above herbs over and season with salt and pepper, and add a glassful of white wine; cook them exactly as described in fillets of sole with white wine. Make the sauce also the same with their own liquor, adding chopped parsley and chervil to it; pour this over the smelts when dished and decorate around with small English potatoes and slices of lemon dipped in chopped parsley. 138 jfigb 424.—SMELTS WITH WHITE WINE. Bone the smelts the same as when broiling, then reshape them as if whole, first seasoning with salt and pepper; pre- pare them and cook the same as fillets of sole with white wine. 425.-BAKED FILLETS OF SOLE. Butter a baking pan lightly ; on the bottom have a chopped onion and one shallot also chopped, over-lay the fillets of sole with more butter on top, pour in a glassful of white wine, season with salt and pepper, then set the dish in the oven and baste frequently till cooked. During this time chop up a dozen mushrooms; remove the fish from the fire and transfer it to a dish ; put the liquid from the pan in a sauteuse with the chopped mushrooms and a tablespoonful of fresh bread-crumbs ; boil for a few moments, then add a little chopped parsley. Taste the sauce, which should be pretty thick, and correct any seasoning that may be lacking. Lay the fillets on a baking dish, pour the preparation over and on each one range two whole mushrooms; strew with bread-raspings, pour melted butter over and brown for a few moments in the oven ; serve very hot in the same dish. 426.—FILLETS OF SOLE, BERCY. Poach some fillets of sole in butter in a sauteuse, adding a minced shallot and onion, salt and pepper to taste ; then range them in the oven to finish cooking and when done use the liquid from the pan to make a Bercy sauce; pour this over the dressed fillets and surround with slices of lemon dipped in chopped parsley. 427—FILLETS OF SOLE CoR FLOUNDERS), COLEERT. Bone a sole or flounder; separate it into fillets longer than their width, season these with salt and pepper, then lay them in a dish with a little milk. When ready to prepare, jfigb 139 drain out and dip each piece in beaten egg, then in fresh bread-crumbs, and with a knife flatten them on a table so to lengthen the shape. Pour two ounces of clarified butter in a sauteuse to heat and lay the fillets one by one onto this; when browned on one side turn them over and put the pan in the oven for a few moments. Remove and drain onto a cloth ; pour some Colbert sauce on the bottom of a dish, . dress the fillets over, and surround with slices of lemon dipped in finely chopped parsley. 428.-FRIED FILLETS OF SOLE. Raise the fillets from two flounders, pare neatly, season with salt and pepper and lay them on a dish with half a glassful of milk; marinate for one hour then drain the fillets on a cloth. Dip the fish in beaten eggs, roll in bread-crumbs and fry in very hot frying fat; when a fine color, lay them on a cloth to soak out all the grease. Serve on a dish covered with a folded napkin and decorate with small bunches of fried parsley and a few quartered lemons. Serve with a Separate maitre d'hôtel butter or else some tartare sauce. 429.-FILLETS OF SOLE WITH FINE HERBS. Prepare the fillets precisely as for fillets of sole with white wine, adding some fine herbs as explained in smelts with fine herbs, and finish exactly the same as these fishes. 430–FILLETS OF SOLE WITH WHITE WINE. Butter a clean deep baking pan, place in the fillets taken from two flounders with a piece of butter on top of each, adding salt, pepper, and a glassful of white wine ; cover with a sheet of buttered paper and put the pan in the oven ; five to six minutes suffice for their cooking; remove and pour the stock into a small saucepan while keeping the fish hot. Boil the liquid, stirring in a small lump of kneaded butter, 140 jfigb finish with two egg-yolks beaten up with a little cream. Dress the fillets on a dish, strain the sauce over and dec- orate with slices of lemon dipped in finely chopped parsley. 431.—BROILED TROUT, MAſ TRE D'HôTEL. Score incisions on the surface of the trout, season with salt and pepper and roll in a little olive oil ; broil on both sides and serve on a dish ; pour maitre d'hôtel butter over and decorate with parsley leaves and lemons cut in four. 432.—BROOK TROUT, CREAM OF ANCHOVY . SA UCE. Clean and dry eight small trout, score incisions on the tops and season well, then roll them in melted butter and range them in a small baking pan ; cover with buttered paper and cook in the oven, basting frequently with their own liquid till they are done. Dress onto a dish and cover with cream of anchovy sauce. 433–FRIED TROUT, SMALL. Make a few incisions on the fish and rub them with salt, dip them each separately in flour and fry in very hot fat for four to five minutes; drain on a cloth and dress on a dish covered with a napkin; on each end lay fried parsley and quartered lemons. 434.— TROUT ME UNIERE, SMALL. Clean and wash thoroughly eight small trout, dry on a cloth and cut a few incisions on top ; lay them on a dish to season with salt and pepper, flour over and put them in a pan containing very hot butter; brown rapidly on one side, turn over and then set the pan in the oven for six to seven minutes. Arrange the fish on a dish, and cook three ounces of butter to nut in the pan ; squeeze the juice of a lemon over the trout, strew with chopped parsley, and pour the hot jfigb I4 I butter over all; set slices of lemon dipped in chopped parsley around the outer edge of the dish and serve. 435.—SMALL STUFFED TROUT. Be careful to draw the fish by the gills without splitting them open, wash well. Prepare a very little firm duxelle, adding a little essence of anchovies, a few drops of Worces- tershire sauce and two egg-yolks; fill the empty space in each fish with this. Butter well a baking dish that can be sent to table, lay in the fish, salt and pepper over and cover with a layer of bread-raspings, melted butter, and add a little white wine. Bake in the oven for about fifteen minutes, basting often; brown nicely on top before removing, and Serve as they are. 436.-SMALL TROUT WITH WHITE WINE. Place eight well-cleaned trout in a small buttered baking pan, adding a glassful of white wine, salt and pepper; cover with a sheet of buttered paper and set the pan in the oven for fifteen minutes, basting over occasionally; remove, dress on a dish and pour the stock into a small saucepan ; boil it up once, then thicken with a little flour and water, finishing with a pat of fresh butter; pour this sauce over the fish. 437.-FRIED WHITE BAIT. Whitebait is an excellent fish when eaten fried, but requires an enormous amount of care while cleaning; wash in several waters and pick them out one by one, for no doubt several other small fish will be found mingled among them; dry well on a cloth. Mix together half flour and half cracker dust, throw it over the whitebait in a colander and shake out all the surplus flour and dust, then set the fish in a wire basket, and plunge this into boiling fat till the fish become browned and crispy. Drain and serve on a dish covered with a napkin and decorate around with fried parsley and lemons cut in four. §bell yieb (Grustaceans). 438.- BROCHETTES OF CLAMS ON TOAST Drain three dozen clams on a cloth ; slice a quarter of a pound of bacon the same as for broiling, then cut it up into small squares. Take eight skewers, silver ones if possible as they can be served on the toasts, otherwise they require to be first withdrawn (if no silver ones are available use small wooden ones); run a round piece of carrot to the end, then a square of bacon, then a clam, another piece of bacon, and continue till the skewer is full, closing with a second round of carrot ; prepare eight skewers exactly alike. Roll them in sweet oil, lay them on a gridiron to broil, turn- ing them so the entire surface can reach the fire. When three-quarters cooked, remove, dip in fresh bread-crumbs and put them again on the gridiron to finish and color nicely. Dress the skewers each on a slice of toast, and pour maitre d'hôtel butter over, after withdrawing the pieces of carrot. 439.-CLAM FRITTERS. Dissolve two tablespoonfuls of flour with a little cold water, season with salt and pepper, adding a teaspoonful of baking powder. Chop up two dozen clams, put them into the batter, also two egg-yolks and a little chopped parsley. Heat some clarified butter in a large frying-pan, and drop the batter in with a tablespoon, keeping the fritters apart one from the other and when they are seen to smoke, turn them over and brown them slightly on the other side, then drain on a cloth ; serve on a dish garnished with a folded napkin These fritters are nice for breakfast. I42 $5bell jfisb © 143. 34o.—CLAMS, POULETTE. These are to be prepared exactly the same as the oysters poulette. 441.—SOFT CLAMS A LA WEWBURG. For eight persons, put two ounces of butter into a sau- teuse and set it on the fire; add thirty-two soft clams with- out their juice and stew quickly, seasoning with salt, pepper, ‘and grated nutmeg and a little cayenne. When nearly done pour in a good glassful of sherry wine, reduce, then add half a glassful of raw cream and boil again rapidly. When pre- pared to serve, blend the clams with four egg-yolks mixed in a little cream, and let thicken slowly without allowing it to boil, and not ceasing to stir, then add an ounce of butter. Serve very hot in a chafing-dish, covering the clams with four thin slices of broiled bacon. This dish can also be pre- pared in a chafing-dish at the table. 442.—SOFT CLAMS, FAMILY STYLE. Open thirty-two soft clams and cut away all the hard parts around them without entirely detaching the shell. Put two Small bits of bacon on each clam, also a little chopped chervil mixed with chopped parsley and strew a little butter over all, Seasoning with pepper only. Close the shells and lay them on a baking tin with another one over, and a sufficiently heavy weight on top to prevent their opening while cook- ing; set the tin in a hot oven to leave for twelve minutes and serve the clams on a very warm dish. 443.—STE WE D CLAMS. Four Little Neck clams will be sufficient for each person. Put them into a saucepan with a little salt and pepper, boil once and remove the scum, then add an ounce of butter and a claret glassful of raw cream for every twelve clams, also a little chopped parsley; a few broken crackers may be added if liked ; serve while very hot. I 44 $bell jigb 444–HARD CRABS A LA A. DUMAS. Plunge eight hard-shelled crabs into boiling water in order to kill them, then throw them at once into cold water so to be able to brush them thoroughly without burning the hands; remove every particle of dirt adhering to them by washing in several waters, refresh in clear water and drain. Break off all the small legs and cut each crab in four, lengthwise and across. Put into a sautoire six tablespoonfuls of sweet olive oil and when very hot add the crabs, season with salt; pepper, and a dash of cayenne and toss the pieces frequently until they begin to turn slightly red. Cut up finely one onion, three green peppers, half a canful of mushrooms and six peeled fresh tomatoes, put all these in with the crabs, adding a glassful of white wine and a little broth. Cover the pan and leave to boil for twenty minutes. During this time, knead about half an ounce of butter with a tablespoon- ful of flour, add it to the crabs and let boil for a few mo- ments longer while continuing to stir; serve in a deep dish. 445–HARD CRABS A LA CASPAR. Boil eight hard-shelled crabs in salted water, and when done lift them out and clean very thoroughly ; throw away all the claws except the larger ones and the bodies, these to be plunged at once into cold water. Split the crabs down lengthwise to form each one into two parts; throw aside the hard outer shells and all the soft parts, only retaining the meaty portions with their thin shells. Slice one large' onion, fry it in a saucepan with a tablespoonful of butter, and when nicely colored add two cupfuls of tomatoes, one cupful of broth, or the water the crabs were boiled in, a teaspoonful of Worcestershire sauce, one bayleaf, two slices of lemon, three chopped green peppers without their seeds, a teaspoonful of powdered sugar, and salt to flavor. Sim- mer this gently for three-quarters of an hour, then thicken with a tablespoonful of flour kneaded with an ounce of but- ter, put in the crabs and let cook together for a few moments' before serving. $bell jfisb I45 446.—STUFFED CRABS. Boil eight crabs in a good mirepoix stock the same as lobsters; drain and refresh; leave till cold ; pick out all the meat, leaving only the upper shells whole and perfect. Fry one chopped onion in butter, add two spoonfuls of flour to thicken, and moisten with a little broth ; stir till the first boil, then put in the crab meat, and season with salt, pepper, a little cayenne, a coffeespoonful of Worcestershire sauce, a few drops of tabasco, and a small pinch of powdered sugar. Reduce, thicken, and stir so not to burn the preparation, then remove it from the fire and leave to cool, after mix in four egg-yolks; put the preparation aside in a vessel. Clean the shells thoroughly in several waters, dry properly and fill to the top with the preparation ; cover all the surfaces with beaten egg, bread-crumbs and a little melted butter, and bake on a tin in a hot oven. Serve on a napkin. 447.— DE VILLED STUFFED CRABS. After filling the shells as explained for stuffed crabs dilute a little English mustard in cold water to form a paste, cover the surface with this, then with beaten egg and fresh bread- crumbs, adding melted butter, and bake in the oven. 448-OYSTER CRABS A LA WEWBURG. Have a little butter in a sauteuse on the fire and in it lay a pint of well washed oyster crabs; let them cook for a few moments, just long enough to brown the butter to nut, then season with salt, pepper, a little cayenne and a pinch of powdered sugar; pour in a good glassful of Madeira wine and let it reduce well. During this time beat up four egg-yolks with a glassful of sweet cream, incorporate this into the crabs, stirring slowly over a gentle fire without let- ting it boil and as soon as it attains a consistency, take it off and taste whether it be seasoned properly. This can easily be prepared in a chafing-dish, or even served in one, or else simply sent totable in a deep dish. IO 146 $bell jfigb 449–FRIED OYSTER CRABS. For eight persons a pint of these crabs will be quite suffi- cient, wash them in an abundance of cold water, drain and dry well on a cloth. Mix together half flour and half cracker dust, roll in the crabs, then shake out in a colander so that all the superfluous flour and dust that fail to adhere will drop out. Heat some clarified butter in a frying-pan, when very hot plunge in the crabs and toss quickly for four to five minutes, they do not require to be left in any longer and should then be quite crispy. Drain out with a skimmer onto a clean towel, strew generously with salt, and dress onto a napkin. Range a bunch of fried parsley on one end of the dish and quartered lemons on the other. Serve very hot. 450.—BROILED SOFTSHELLED CRABS ON TOAST. The season for these crabs begins in the month of May and they are then in their prime. Clean sixteen soft crabs, wash well and wipe dry on a cloth; lay them on a dish to season with pepper and salt, adding a little olive oil to roll them in. Heat the gridiron over a good broiling fire, range the crabs onto it and cook them for three minutes on each side. Dress onto toasts, pour over warmed maitre d'hôtel. butter and garnish the dish with quartered lemons. 451.-FRIED SOFT-SHELLED CRABS. Cleanse and wash nicely sixteen soft-shelled crabs; wipe quite dry and lay them on a dish to season with salt and pepper; dust each one over with a little flour, roll them in this, then fry in plenty of hot frying fat for about five to six minutes; drain on a cloth, salt over lightly, and dress on a napkin. Decorate with fried parsley and quartered lemons. 452.—HOW TO COOK CRA WFISH. Exactly the same process as for shrimps, only they require ten minutes cooking instead of six. $5bell jigb - I47 453.−CRA WFISH, FARMER'S STYLE. Mince quite finely one onion and one small clove of garlic, also a little chives and parsley; put these into a saucepan with two spoonfuls of brandy and half a cupful of water; boil, add the crawfish, some pepper and salt. Cover the pan, toss from time to time and let it cook for ten minutes, then serve the crawfish and stock together. 454.—CRA WFISH WITH COURT-BOUILLOW. Wash two dozen crawfish properly in cold water. Mince a carrot and an onion, have also a few parsley leaves, two chopped tomatoes, a garnished bouquet and a few sliced mushrooms; put all these ingredients into a saucepan with two ounces of butter, a glassful of white wine, and a pinch of powdered sugar; reduce almost entirely over the fire, then add a cupful of broth ; boil up once and plunge in the crawfish, cover and cook quickly for about ten minutes, toss- ing the pan occasionally and seasoning with salt, pepper, and a pinch of cayenne. When they are done, serve in a deep dish without the bouquet. 455.—EDIBLE SAVAILS, BORDELAYSE. After the snails are well cooked, drain and take them from their shells to clean. Mix them with some Bordelaise Sauce and leave to simmer for ten minutes, then serve. 456.-EDIBLE SAVAILS, BOURGUIGNONAVE. Leave forty snails to disgorge in a cool place for two to three days, then wash them well and put them into a sauce- pan with cold water; set this on the fire and remove at the 148 $bell jigb first boil to refresh in cold water and then return them to the saucepan with more fresh water, adding salt, whole pep- pers, an onion, a carrot, a bunch of parsley garnished with thyme and two cloves. Cook for about an hour and a half and leave to cool in their stock; peel seven to eight filbert nuts and pound them with a little butter (about four ounces), season with salt and pepper, a little chopped shallot, a clove of crushed garlic, and some chopped parsley. Mix these ingredients with the filbert butter, adding a pinch of powdered sugar. Pick the snails out of their shells, clean these and leave them to dry ; clean also the snails, cutting away the black parts from the ends. Put a little of the prepared butter in the bottom of the shells, then a snail, and finish to fill with more of the butter. Lay them on a baking tin, strew with a little bread-raspings and brown them for ten minutes in the oven ; dress onto a dish and serve imme- diately. 457.-FROGS' LEGS A LA WEWBURG. Prepare them exactly the same as lobster Newburg, either on the range or in a chafing-dish. 458.-FROGS' LEGS A LA POULETTE. Use only the legs of eight frogs and cut them into pieces should they be too large. Butter a sauté pan, lay the legs in, adding salt, pepper, and a glassful of white wine : cover and boil for seven to eight minutes, moistening with a little cream and thickening with flour and water (Meunière). Let simmer for a few moments. Prepare a liaison of three egg-yolks and a cupful of cream, stir it with the frogs' legs without allowing it to boil, add also an ounce of butter, the juice of a lemon and a little chopped parsley; serve in a deep dish or else in a chafing-dish. These can be prepared in a chafing-dish at table if desired. $bell jigb g I49 459.--FROGS’ LEGS BORDELAISE STYLE. Cut up ten legs into pieces; fry a chopped shallot with butter in a sauteuse, add the frogs' legs, toss quickly and when they have attained a good color, pour in a little red wine and a little broth, season well with salt and pepper; thicken with a little Meunière (flour and water) and then add eight or ten cut-up mushrooms, reduce, strew in a little chopped parsley. These can be served either on a dish or in a chafing-dish. 460.—FRIED FROGS LEGS, TARTARE SA UCE. Cut the body off close to the thighs, and use only the latter; make an incision in the calf of one leg and pass another one through to have them crossed ; soak in cold milk, adding salt and pepper. When ready to cook, drain them from the milk, dip in beaten eggs, roll in bread-crumbs and plunge into hot frying fat; leave for eight minutes, and when they have assumed a fine delicate brown, drain onto a cloth and dress on a dish covered with a napkin. Decorate both ends with fried parsley and quartered lemons. 461.-LOBSTER A LA WEWBURG. Remove the meat from three medium sized boiled lob- sters, cut them into small pieces. Put three ounces of but- ter in a small sauté pan, add the lobster meat, salt, pepper and a pinch of powdered sugar; fry well on a very hot fire, and a few moments later, pour in two good glassfuls of sherry wine ; let this reduce to half, then add as much cream and leave it also to reduce to half. During this time stir six egg-yolks with half a pint of cream, throw this liaison in with the rest, adding two more ounces of butter; thicken over the fire without allowing it to boil and serve in a dish, or better still in a chafing-dish. Put another half glass of sherry into the sauté pan to wash it out, and pour this over all, then serve. 156 $bell figb 462.-LOBSTER CROQUETTES. Pick all the claw and tail meat from one or more boiled lobsters and chop it finely ; chop also one onion and fry it in butter. Add the lobster meat, salt, pepper, a dash of cayenne, a little Worcestershire sauce and a few drops of tabasco ; stir in a couple of spoonfuls of flour to thicken, pour in a quart of cold broth and mix until it boils and is very thick, then take from the fire and when nearly cold stir in four beaten egg-yolks; pour this preparation into a dish and leave to cool. As soon as cold take up as much as the size of an egg, and on a floured table form it into a pear or croquette shape; dip in egg, roll in bread-crumbs and con- tinue with the others until all are done. Have some very hot, clean frying fat, lay the croquettes in one by one, and leave to fry for five minutes, and when a fine color drain on a cloth and serve on a napkin. 463.—LOBSTER, HOLLANDAISE STYLE. Boil a couple of small lobsters in salted water for a quarter of an hour; split them in two while still hot, lay them on a dish and serve with a sauce boat of melted butter seasoned with salt and pepper, and a dishful of boiled potatoes. 464.—LOBSTER STE WED WITH CURRY. To prepare this proceed exactly as for Lobster Newburg, but before thickening add a spoonful of curry powder di- luted in a little cream ; stir it in properly so it does not form into lumps, then thicken with egg-yolks beaten up with cream, and serve in a dish or else a chafing-dish. 465.—STUFFED LOBSTER. Clean thoroughly the body shells of four boiled lobsters and trim them into oval shapes, then fill them to the top with lobster croquette preparation; cover the surfaces with $bell jfigb I5 I beaten egg and strew with bread-crumbs; lay them on a baking-tin and place a small pat of butter on each ; set the tin in the oven to brown the tops nicely, leaving them for six to seven minutes, and when a good golden color, and very hot, serve them on a folded napkin. 466–MUSSELS MARINIERE. Use four mussels for each person. After the mussels are thoroughly cleansed put them into a saucepan with chopped olives, shallot, and parsley, a little salt and pepper and two ounces of butter, cover and boil; the mussel juice will give sufficient liquid; they are cooked when all are properly opened. Dilute a tablespoonful of flour with a little cold water, throw this Meunière in with the mussels and stir while it boils for a few moments and the juice thickens somewhat. Serve very hot. One half shell can be removed from each mussel leaving them on the one they adhere to. 467.-MUSSELS, POULETTE SA UCE. First cook the mussels as for Marinière, then take them out of their shells. Prepare a poulette sauce, adding a little of the mussel stock, thicken it with egg-yolks and cream, pour in the mussels and serve all very hot. 468.- BROCHETTES OF OVSTERS ON TOAST. To be prepared exactly the same as brochettes of clams. 469–BROILED OYSTERS. Use thirty-two oysters for eight persons. Bread-crumb them the same as for fried oysters, lay them on a fine grid- iron, and this put on top of a coarser one, then broil swiftly; as soon as they are done, dress all the oysters on toasts and over them pour some maitre d'hôtel butter; garnish the dish with sliced lemon and sprigs of parsley. I52 $5bell jfigb 47o.—CURRIED O YSTERS. The same as for poulette oysters, only adding a table- spoonful of powdered curry diluted in a little cold water before thickening the oysters. 471.-FRIED OYSTERS. Open thirty-two fine oysters for eight persons, remove them from their shells and wipe dry on a cloth ; dip them in beaten egg then roll in bread-crumbs, tapping them with the hand in order to flatten. Heat some lard in a frying-pan and when exceedingly hot quickly drop in the oysters one by one, and turn them over from time to time with a small skimmer. When they have browned nicely on both sides, lift them out and drain on a cloth, then dress them on a hot dish, decorating around with quartered lemons. 472.-OYSTERS ON THE HALF SHELL. Oysters require that considerable care should be taken while opening. First wash them well in ice water, drain properly and open with a strong slightly pointed knife, re- move the upper shell and detach the oyster from the lower one on which it is to be served. Fill deep plates with crushed ice, then lay eight oysters on each with quartered lemons served apart. A little shallot sauce is liked by some, laying a small quantity of it on top of each oyster. Clams are to be served the same way. 473.−OYSTERS, POULETTE. Add twenty-four small oysters to two ounces of butter in a sauteuse, using only a small quantity of their juice, season with a little salt and pepper; set it on the fire and at the first boil, remove and skim off all the impurities from the surface, then return it to the fire and thicken with a little Meunière (flour and water); let boil up once more. Dilute $bell jigb I53 two egg-yolks with two tablespoonfuls of raw cream, thicken the oysters with this without allowing them to boil, then Squeeze in the juice of a lemon and finish with chopped parsley. 474.—STEAMED O YSTERS, BRIGHTON STYLE. Set two dozen small oysters in a chafing-dish, pouring over a few drops of tabasco, two ounces of butter, a little pepper and a few chopped chives; cover hermetically and light the lamp ; let the water boil very rapidly for about twenty-five minutes. These oysters can be prepared on the dinner- table if the heat does not inconvenience the guests. 475.-OYSTER STE W. For eight persons it will require three dozen oysters with their juice; put them in a saucepan with half a pint of water and a little pepper; cook on a hot fire and remove at the first boil, skim well, add a glassful of milk and two ounces of butter, heat thoroughly and pour into a very hot soup-tureen. 476—SCALLOPS A LA WEWBURG. Prepare them precisely the same as lobster Newburg, in a chafing-dish if convenient. 477.—BROCHETTES OF SCALLOPS. Procure silver or any other kind of metal skewers. Cut Some small squares of bacon ; run one onto a skewer, then a Scallop, and continue till the skewer is full; repeat with the others. Roll them in oil and broil over a good fire, turning them about to cook evenly; when almost finished take them off and roll in fresh bread-crumbs, then replace them on the gridiron and broil again till they assume a fine color. Dress onto toasts and pour maitre d'hôtel butter over, decorate with quartered lemons and watercress or parsley leaves. f54 $bell jfigb 478.—FRIED SCALLOPS. Season the scallops well in a dish, then dip each one sepa. rately into beaten eggs and grated bread-crumbs; fry them in very hot frying fat for seven to eight minutes, drain on a cloth and dress onto a napkin ; garnish with fried parsley and quartered lemons. Tartare sauce may be served sepa- rately if liked. 479.—SCALLOPS, HA VRAISE STYLE. Put the scallops in a sautoire on the fire, cover and leave for five to six minutes to have them expunge all their water, then drain and chop up coarsely ; chop also an onion and a shallot, fry both in butter, add the scallops and wet with a little broth, season quite generously, reduce and pour in a little Worcestershire sauce and a few drops of tabasco; add also a few chopped mushrooms and parsley and three to four tablespoonfuls of fresh bread-crumbs; remove the saucepan to one side, and when the preparation is slightly cooled off, add two raw egg-yolks. Procure some clean scallop or other shells, butter well the bottoms and fill with the above; lay them on a baking tin; mask with bread-raspings and a little butter and bake in the oven. Serve the shells on a napkin. 480.—SCALLOPS, POULETTE STYLE. First place a small piece of butter in a sauteuse, then two dozen scallops and set it on a brisk fire, add a little white wine, salt, and pepper; cover and leave to cook for seven to eight minutes then thicken with a little Meunière (flour and water), simmer once more and add a liaison of three egg- yolks diluted with a few spoonfuls of cream ; stir well with- out boiling, Squeeze in the juice of a lemon and serve on a dish, strewing chopped parsley over the top. They can be prepared in a chafing-dish if convenient. 481.—HOW TO COOK SHRIMPS. When live shrimps can be purchased, first wash a quart of them well in several waters. Mince a carrot and an onion, $bell jfigb 155 —-ºwº- put these in a saucepan with two ounces of butter, thyme, bay-leaf, a few sprigs of parsley, twenty whole peppers and two cloves. Set the saucepan on the fire, cook the above ingredients from five to six minutes, add a tablespoonful of vinegar, a glassful of water and salt, boil up, throw in the shrimps, cover and leave to cook briskly for about six min- utes; remove and pour the shrimps with their stock into a vessel ; leave till cold, drain them out when needed and Serve them as a hors d'oeuvre in small side-dishes. 482.- TERRAPIN, MARYLAND STYLE. Skin the head and feet of a terrapin, plunge it in boiling hot water to scald, peel with a cloth and when very clean proceed to cook it as follows: Prepare a good mirepoix with all sorts of vegetables and savory herbs, wet it with two quarts of salted water and boil the terrapin in this. The touch of the finger will indicate when it is sufficiently done; take it out and leave till cold, then remove the meats from the shell and cut them up into small pieces; be careful not to break the gall-bag on the liver which is also to be cut up ; peel the eggs and lay them by separately. Put an ounce of butter in a saucepan or chafing-dish, then the terrapin and season with salt, pepper, a small bit of cayenne and a pinch of powdered sugar ; cook on the fire, adding a large glassful of sherry wine, reduce this somewhat, then put in a cupful of cream and let boil. Pound two hard-boiled egg-yolks with two ounces of butter, rub this through a sieve and add it to the terrapin, also its own eggs, and simmer the whole gently. Dilute two raw egg-yolks with three or four Spoonfuls of cream, use it to thicken the terrapin without letting it come to a boil. Serve in a chafing-dish if desired, wash out the saucepan with a glassful of sherry wine and pour it over the terrapin. 483–TERRAPIN, WEWBURG STYLE. This is to be prepared exactly the same as a lobster New- burg, after it has been cooked the same as for Maryland Style. ‘Lamb, 484.—BROILED BREAST OF SPRING LAMB. Crack the middle bones of a breast of lamb without sepa- rating the meat; season with salt, pepper, and a little olive oil. Range the meat on a very hot gridiron and broil quickly ; serve on a hot dish and pour over melted maitre d'hôtel butter. 485.-BROILED BREAST OF SPRING LAMB, IXE VILLA; D. After the breast is two-thirds cooked as in the former recipe, remove it from the gridiron and devil it the same as lamb's kidneys, then dip it in bread-crumbs and broil once more to attain a fine color on both sides; dress the meat on a hot dish and pour warmed maître d'hôtel butter over; serve at the same time a separate piquante Sauce. 486.—LAMB CHOPS. From a rack of lamb only five really good chops can be taken ; although the rack has thirteen ribs, still the last four cannot be used as they are too close to the neck, therefore manage to obtain five fine ones from the nine remaining ribs; for instance, where there are two bones, remove the first one and then cut a thick chop to the second bone, and continue to the end, making five chops in all. The same for a rack of mutton. To obtain eight chops it will be found necessary to cut up two racks. I 5.6 Tamb 157 487.—BROILED LAMB CHOPS. Half an hour before cooking the chops place them on a dish to season with salt, pepper, and a spoonful of olive oil. During this time prepare a very fierce fire with charcoal if possible instead of coal ; lay the chops on a very hot grid- iron and place it over the fire; leave for three minutes watch- ing them carefully, then turn them over on the other side. Should flames arise from the falling fat, extinguish them with a little cold water. Dress onto a hot dish either one crossed over the other, or else in a crown shape and fill the centre with potatoes fried in butter. 488.—LAMB CHOPS, GLADSTONE. Broil eight fine lamb chops; put them into a sauté pan with a little good gravy, keep them very hot, also keep hot in gravy eight artichoke bottoms covered with vegetable macedoine; mix in a small sauteuse half a pint of tomato Sauce and as much Bearnaise sauce, pour it on a hot dish, dress the chops atop and the artichoke bottoms around, cover the chops with their own gravy, decorate the handles and serve. 489.-LAMB CHOPS, MAISOAV D'OR. Prepare the chops the same as for Victor Hugo, cover- ing with the same forcemeat, only have nothing on top of this; cook them in a sauté pan. For garnishing, use eight Small chicken quenelles made with a coffee spoon, eight whole mushrooms, two sliced truffles and two sliced arti- choke bottoms; mingle these with a little supreme sauce, and keep it hot. Dress the cooked chops on a dish, lay a piece of foies-gras from a terrine on each one and pour the garnishing around. 158 s ‘Lamb 490.—LAMB CHOPS, MURA T. Trim eight fine lamb chops, fry them on one side only, then press them between two cloths and between two tin plates for thirty minutes, afterwards pare them all alike ; cover the kernel on the cooked side with some duxelle dressing and put the chops in a buttered sauté pan the decorated side up. Just when ready to serve, put the pan on a hot fire for a few moments, strew a little bread-raspings over, also a little melted butter, and push it into an oven to remain five minutes only, then drain off the chops and dress them crown-shaped on a dish. Pour a good Chipolata gar- nishing in the centre, the gravy over the chops, and decorate the bones with paper frills. To be served very hot. 491.-L.A.MB CHOPS, NESSELRODE. Prepare and broil eight fine chops, pour some good chest- nut purée onto a dish, dress the chops over, trim the handles and finish with a little rich gravy around, or else replace it by Madeira sauce. 492.—LAMB CHOPS, PERRIERE. Season and pare eight fine lamb chops, fry them on one side in butter, drain this off and lay them between two cloths on a plate with a sufficiently heavy weight on top to press them down, leaving them thus for half an hour. During this time put eight artichoke bottoms in a buttered sauteuse, cover with reduced duxelle, strew a little bread-raspings over, and a little melted butter. Slightly empty eight fine fresh mushrooms, fill them also with duxelle exactly as the artichokes, and arrange them in a sauteuse the same as these. Cover the cooked side of the chops with forcemeat the same as the Victor Hugo, leaving the handles free, smooth with the blade of a damp knife. Chop up one truffle, strew it over the forcemeat and lay the chops in a buttered sauté pan, cook them one moment on top of the range, then finish ‘Lamb I 59 in a slack oven; five to six minutes will be ample. Before cooking these, have the artichokes and mushrooms baked in the oven, and when all are ready, dress the artichokes in a circle on a dish, over-lay the chops one overlapping the other, and fill the centre with some mashed Jerusalem arti- chokes. Arrange the mushrooms symmetrically around and cover the chops lightly with Périgueux sauce, sending more of it to the table in a sauceboat. 493–LAMB CHOPS, ROBINSON. Dress eight fine, broiled lamb chops crown-shaped on a dish, lay some Robinson garnishing in the centre, trim the handles and serve. 494.—LAMB CHOPS, SIGNORA. Trim eight fine lamb chops, dust over with salt and pep- per; beat three whole eggs, season these also with salt and pepper, dip in the chops, then in bread-crumbs, and place them neatly on a dish as soon as each one is ready. Heat three ounces of clarified butter in a sauté pan, lay in the chops, cook rapidly, and turn over when nicely colored on one side, then set the pan in the oven for eight to ten min- utes. Take out, drain well; dress some mashed potatoes pyramid shaped in the centre of a dish, set the chops up- right against it, trim their handle-bones with paper ruffles, and pour a good gravy over. Serve Signora sauce apart in a Sauceboat. 495.-L.A.MB CHOPS, SOUBISE. Have eight broiled lamb chops; dress them in a circle on a dish and fill the empty space in the centre with Soubise purée; pour some good gravy over the chops and decorate the handles with paper ruffles. 16o TLamb 496.-L.A.M.B CHOPS, TALMA. Trim eight fine lamb chops; have three ounces of hot butter in a sauté pan, put in the chops and cook on one side for three minutes, then drain them on a cloth, cover with another cloth and lay a weight on top, leaving them till quite cold. Prepare a little Madeira sauce, to which add eighteen mushroom heads and as many small glazed onions. Pare the chops all alike; on the cooked side lay a little duxelle on the kernel, smoothing it neatly, then arrange the chops in a clean buttered sauté pan and cook for two minutes on top of the fire before transferring the pan to the oven to leave for four minutes longer. Drain, and dress in a circle with the sauce and garnishing poured in the centre, and decorate the chop handles with fancy frills; send the dish to the table while very hot. 497.—LAMB CHOPS, TYROLIAN STYLE. Mince finely three onions and three green peppers; fry them in butter until quite brown, then remove to drain off all the butter, replace it by a very little tomato sauce, adding a few cut-up mushrooms, the pulpy part of a few tomatoes previously chopped, also a little boiled rice ; let simmer gently for twenty to twenty-five minutes, season with salt and pepper, and serve this garnishing around nicely broiled lamb chops. 498.—LAMB CHOPS, VICTOR HUGO. Pare eight fine lamb chops, heat some butter in a sauté pan, lay in the chops and cook quickly for three minutes, on one side only, seasoning with Salt and pepper; remove, lay them on a cloth, with a weight on top, and leave them for half an hour. Chop one truffle and two ounces of smoked tongue; pare the chops neatly and cover each one on its cooked side with a little veal forcement as explained below, 1amb 161 - leaving the handle-bones uncovered; mask one end of the forcemeat with chopped truffles and the other with the chopped tongue. Lay the chops in a buttered sauté pan, the covered sides uppermost. Mince three green pep- pers finely, boil for a few moments in boiling water, drain, then fry them in butter; fry four peeled chopped tomatoes also in butter and season. Set the chops for four minutes in the oven to cook. Pour some good tomato sauce on a dish, dress on the chops, one overlapping the other, and ar- range around eight alternate clusters of green peppers and tomatoes, separating the colors. Trim the handles and serve immediately. Veal forcemeat. Chop finely a quarter of a pound of lean veal till it forms a paste, rub it through a sieve into a vessel, Season with salt and pepper, stirring with a spoon, and add an ounce of softened butter, one egg-yolk, and five to six Spoonfuls of cream, mixing this in gradually ; cover with a buttered paper to keep it moist until needed for use. 499.-L.A.MB CHOPS, VIEWNESE STYLE. Pare and season eight large lamb chops, dip each in egg and fresh bread-crumbs, and then lay them in a sauteuse con- taining hot clarified butter; cook for a few moments on both sides and finish for six minutes in the oven. Drain, dress on a dish, pour some Paprika sauce around, and serve with a dishful of mashed Jerusalem artichokes. 500.-LAMB CHOPS WITH ASPARAGUS TOPS. Broil eight lamb chops, dress them crown-shaped on a dish, and fill the centre with a garnishing of asparagus tops Sautéd in butter, pour some good gravy over the chops and Serve. 501,–LAMB CHOPS WITH MUSHROOMS. Season eight lamb chops with salt and pepper. Prepare a pint of Madeira sauce in a small saucepan, adding about a Canful of mushrooms to it; cook together for seven to eight II 162 ‘Lamb minutes. During this time fry the chops in butter on both sides; remove and dress them in a circle on a dish, pour the mushroom garnishing in the centre, decorate the handle- bones with paper ruffles and serve extremely hot. 502.-L.A.MB CHOPS WITH PEAS. Broil eight lamb chops. Wash the contents of a can of French peas in boiling water, drain, and put them in a stew- pan with a little cream, two ounces of butter, and a spoonful of flour ; season with salt, pepper, and a pinch of powdered sugar; warm thoroughly, stir till thickened, and then serve them on a dish with the chops laid over and a little good gravy around. 503–EPIGRAMMES OF LAMB OR MUTTON SOUB/SA. Divide two breasts of lamb or mutton in two, lay the pieces one on top of the other and tie together firmly ; boil these in salted water with a garnished bunch of parsley, an onion and carrot, and when cooked take out and cut away all the bones; separate the pieces and lay each one under a separate weight between two cloths, leaving them there until cold ; remove all the hard skin and cut the meat into escal- ops ; dip them in beaten egg, then in bread-crumbs, and lay in a buttered sauté pan; brown well on both sides and serve on top of some Soubise sauce. 504–LAMB FRIES A LA VILLEROY. Cut some cooked lamb's fries into slices after they are quite cold, wiping them dry on a cloth. Cover the slices with cold and quite thick bechamel or cream sauce, dip them in beaten egg and in bread-crumbs, repeating the operation to give them two coats, then fry in very hot frying fat. Drain on a cloth and dress them on a folded napkin, deco- rating the dish with parsley. iamb 163 505.-LAMB, BEEF, OR VEAL FRIES. Pull off the outer skin that envelops the fries, lay them in Cold water for two hours, then plunge them into boiling Salted water slightly acidulated with vinegar; let them cook for five minutes, then cool off in the liquid. 506.—LAMB'S FRIES, NEIGHBOR'S STYLE. Cut six cooked lamb's fries into slices and lay them in a buttered sauté pan; dredge over a little chopped chives and stand the pan on the open fire for a few moments, then take it off and turn the fries over ; replace them on the open fire for a few moments longer and pour in a gobletful of sherry wine; season with salt, pepper, and a dash of cayenne; reduce until only a few spoonfuls of the liquid remain. Take the pan from off the fire and dress the fries onto a dish and in the sauce put an ounce of butter, the juice of a lemon, and a little chopped parsley; stir well together and pour this gravy over the fries. 507.-IRISH STE. W. The shoulder of lamb is the best part to take for stewing; have four pounds cut up for this purpose, soak it in cold water for one hour, then cook the pieces in a saucepan with cold water, changing it at the first boil; add a garnished bouquet, a carrot, a large onion, stuck with three cloves, two dozen small white onions and two dozen small potato balls; boil all slowly. Dilute four tablespoonfuls of flour with half a pint of water; take out the carrot, parsley, and large onion from the stew when done and thicken with this Meunière; simmer again for a few moments longer, taste and serve immediately. 508.-BROILED LAMB OR MUTTOM KIDNEYS, DE VILLED. When the kidneys are three-quarters broiled, take them from the gridiron and cover with a little English mustard, 164 ‘Lamb then dip in fresh bread-crumbs and replace them on the grid- iron for a few moments to attain a color. Serve on toast and pour over either warmed maitre d'hôtel butter or some devilled sauce. Use two kidneys for every person. 509–BROILED LAMB OR MUTTON. KIDNEYS ON TOAST. Allow two kidneys for each person. To soften them, first remove the outer skin, split them in two without separating the parts, lay them on a dish and bestrew with salt, pepper, and a few spoonfuls of olive oil; leave them for a few hours. Have a good broiling fire ready, run a small wooden skewer through the two parts of each kidney to keep them open, and lay them on a very hot gridiron, the open side down, turning them over as soon as done; this way they retain their juice; they take about six to seven minutes to cook. Remove the skewers, and range every two kidneys on a piece of toast laid on a dish, and over all pour some warmed maitre d'hotel butter; decorate with watercress. 5 Io.—LAMB KIDNEYS IN SKE WERS, LOUIS XV. Broil sixteen skewered lamb's kidneys. Prepare sixteen small squares of toast, on each one lay a thin slice of hot ham, dress the kidneys over and besprinkle with melted maitre d'hôtel butter, to which the juice of a lemon has been added ; decorate with watercress. 511.-LAMB'S KIDNEYS SAUTÉD FOR OMELETS. This is for eight persons, allowing one kidney for each ; remove the skin that envelops them and cut them up into slices, lay them on a plate to season with salt and pepper. Heat well one ounce of clarified butter in a frying-pan, throw in the kidneys and toss them quickly over the open fire, then add them to some Madeira sauce ready in a small saucepan. Keep the kidneys quite hot until needed. ‘Lamb - 165 512.—LAMB'S KIDNEYS, SA UTÉD, PERIGUEUX SA UCE. Cut sixteen kidneys in two, removing the outer skins and the fatty parts found inside; season with salt and pepper and fry quickly in a pan with some butter cooked to nut; this prevents them from ejecting their blood ; drain and lay them in some good Perigueux sauce. 513–LAMB KIDNEYS, SA UTÉD, PORTUGUESE. Cut sixteen lamb's kidneys into slices, season with salt and pepper; fry them briskly in a frying-pan with butter. Reduce a large glassful of sherry wine in a small sauteuse, throw in a few chopped fine herbs and two ounces of melted butter, stand it away from the hot fire. Fry also in butter four or five fresh tomatoes dredged with salt and pepper. Dress the kidneys on a dish, pour over the wine and butter-sauce and cover with the fried tomatoes. 514–LAMB'S KIDNEYS, SAUTED WITH MUSH. ROOMS. These are prepared precisely as for kidneys with Perigueux Sauce, only adding sliced mushrooms to the Madeira sauce; use sixteen kidneys for eight persons. 515–MINCED LAMB WITH CURRV. Cut some thin slices from a leg or saddle of cold roast lamb left from the day before; lay them in a sauteuse, pour over a little broth and heat without boiling. Fry a finely- chopped onion in butter, add a quarter of a pound of uncooked rice, warm up together for a moment or two while stirring, then wet it with a pint of broth, cook gently for fifteen to twenty minutes, keeping it always sufficiently moist to prevent burning, then stir in about two tablespoonfuls of curry pow- I66 ‘Lamb der dissolved in a few spoonfuls of water. Take it from the fire, cover and keep the vessel at the oven door. Dress the rice on a dish, the lamb around, reduce the gravy and pour it over the whole. e 516.-ROAST QUARTER OF LAMB, MINT SA UCE. Put either a fore or hind quarter of lamb in a baking-pan, smear it all over with good salted fat and set it in the oven ; baste frequently during the hour and a quarter it takes to cook it. Remove it from the fire, pour off all the fat and replace it by a little broth, boil this for a few moments on top of the fire and strain it over the dished meat; serve mint sauce apart. - 517.-ROAST SADDLE OF LA MB, MINT SA UCE. Order the butcher to trim a saddle of lamb ready for roasting. Lay it in a roasting-pan, salt over and smear with pork or other good dripping, pour in a glassful of water, set the pan in the oven and keep basting constantly for one hour, which is the correct time to cook it. Dress the meat on a dish, pour off all the fat from the pan, replace it by a glassful of hot water and allow this to boil for a few moments on top of the range, strain it over the saddle and serve with a sauceboat of mint sauce. 518.-ROAST SPRING LAMB. This requires to be cooked quickly in a very hot oven; in this way the meat remains firm. Mint sauce generally ac- companies spring lamb, as the mint grows fresh the same time of the year and is therefore easily obtained. 519–STE WED LAMB OR MUTTON. Prepare a stew the same as stewed mutton printanier, adding either small onions, green peas, oyster plant, potatoes, turnips, or celery, to suit the taste. Call it a Navarin of any of the vegetables selected. ‘Lanlb 167 520–LAMB’S TROTTERS A LA BORDELAYSE. Cook the trotters as explained for poulette sauce, then add them to a Bordelaise sauce. 521.-LAMB'S TROTTERS, POULETTE SA UCE. Soak two dozen lamb's trotters in cold water. Dilute a tablespoonful of flour in a saucepan in a little cold water, gradually pour in two quarts more and put this on the fire with the trotters added, also one carrot, salt, a few whole peppers, an onion with two cloves, and a garnished bunch of parsley; stir occasionally till the first boil, then cover the saucepan and let it cook for an hour and a half; drain out the trotters and put them into some good poulette sauce, adding halved mushrooms if so desired. These trotters can be purchased already cleaned and blanched, only remove the small nerve between the toes. 522.-FRIED LAMB'S TROTTERS, TOMA TO SA UCE. Prepare the trotters the same as for poulette; drain and lay them in a vessel, season with salt, pepper, chopped parsley, and a little vinegar. Dip each one separately into frying paste and plunge into very hot frying fat; when Cooked, drain on a cloth and dress pyramidically on a dish ; Serve with a separate tomato Sauce. (IDutton. 523.—BROILED MUTTON CHOPS. Generally mutton chops take eight minutes to broil, but this depends upon their size. An English mutton chop is equal to two rack chops, it being cut from the loin, therefore it takes ten minutes if required rare and twelve minutes to be cooked to perfection. The time is judged by the resist- ance of the meat to the pressure of the finger, experience alone teaching this, but it is easily learned by the most un- skilled if a little judgment be used. Season eight fine mutton chops with salt and pepper, roll them in a little sweet oil and leave to marinate for one hour. Have a good charcoal fire ready, spread it open and lay the gridiron atop to heat thoroughly, then place the chops thereon one by one; watch theim carefully and turn them over when requisite. Six to eight minutes should be suffi- cient, but this depends if they are to be done well or rare. Dress them on a hot dish and decorate the handles with paper frills. 524.—ENGLISH MUTTON CHOPS. From a loin of mutton take four or more large chops, also four kidneys, allowing one for each chop ; these must be first skinned and then fastened on with a wooden skewer be- tween the kernel and the flap, and the two ends properly se- cured; season with salt and pepper, and roll in sweet oil on a I68 (Dutton 169 dish. Range the chops on a very hot gridiron to broil; they will take between twelve to fourteen minutes to cook. They are nice when served with fried julienne potatoes. 525.-MUTTON CHOPS, GIOLITTI. Marinate eight mutton chops in oil, with salt, pepper, parsley, thinly sliced onion, thyme, and bay-leaf. Make a purée of fresh green peas and keep it hot, also keep warm a little poivrade sauce. Drain the chops, sauté them in butter on both sides in a frying-pan and drain out as soon as done. Lay them on a dish with some of the sauce on the bottom, range the peas in the centre and dress the chops in a circle around, cover with the remainder of the sauce, and garnish the dish with small eight spaghetti pear-shaped croquettes; trim the bones with paper frills and serve all very hot. Q 526.—MUTTON CHOPS, PARNELL. Trim eight fine mutton chops and lay them on a dish with oil, salt, and pepper; leave them to macerate for a few hours, then take them out and flour over on both sides. Fry them slowly in butter, allowing four to five minutes for each side, drain on a cloth and dish them up in a circle one overlapping the other; fill the centre hollow with buttered spinach and pour Madeira sauce over the chops. Decorate the bones with favor frills and serve while very hot. 527. MUTTON CHOPS, SALVINI. Pare eight fine mutton chops, season with salt and pepper; lay them on a dish with a little sweet oil, a sliced carrot and onion, thyme and bay-leaf; leave to marinate for a few hours. Make a well-buttered green pea purée, using canned ones if no fresh peas are procurable; drain out the chops; have three ounces of butter in a sauté pan, heat it well, lay in the chops and cook briskly four minutes on each side; remove, drain off the butter, and replace it by a cupful of strong broth ; reduce this to half. Serve the peas in the centre of a dish, dress the chops crown-shaped around, strain the gravy over, trim the handle-bones and serve very hot. 17o (Nutton 528–MUTTON. KIDNEYS IN SKEWERS, CHA TEA UPR/A MD. Broil the kidneys and dress them on toast, pour warm maitre d'hôtel butter over and decorate one end of the dish with watercress, and the other with julienne fried potatoes. Always allow two mutton kidneys for each person to be served. 529.—MUTTON K/DNEYS, PARIS/AN. Broil the kidneys split entirely in halves; dress on small squares of toast laid in a circle on a dish, and fill the middle with asparagus tops cooked in butter. 530.—MUTTON. KIDNEYS, SA UTED, CA VALHO. Split the mutton kidneys in two and fry them in butter. Have a little Madeira or sherry sauce already prepared, add . to it six minced mushrooms and a sliced truffle ; dress the kidneys on squares of toast, and cover with this garnishing. 531.—MUTTON. KIDNEYS SAUTÉD IN MADEIRA. The same as the kidneys in white wine, only substituting Madeira or sherry wine for the white. 532.—MUTTON. KIDNEYS S4 UTÉD IN WHITE W/AWE. Slice each kidney in four or five pieces, allowing two for each person, fry them quickly in butter, season with salt and pepper, drain and put them into a small covered saucepan to keep hot. Into the first pan pour a small glassful of white wine, reduce this to half, then add a little broth and about ten minced mushrooms; let the liquid come to a boil, then thicken with a small quantity of Meunière (flour and water), adding a pinch of chopped parsley; pour this sauce over the kidneys and serve in a deep dish. (Dutton I7 I $33–BOILED LEG of MUTTON, CAPER SAUCE. Fill a saucepan large enough to hold the meat three quar. ters full of water, adding a handful of salt, a few whole pep- pers, a clove of garlic, a quartered carrot, an onion containing four cloves, and a garnished bunch of parsley; boil the liquid. Pare a fine leg of mutton, wrap it in a cloth and plunge it in the boiling water to cook steadily for an hour and a quarter, then keep it on one side without boiling for half an hour longer. Remove the meat from the cloth, lay it on a dish, and decorate around with carrots cut in large olive shapes and boiled in salted water, turnips prepared the same, boiled potatoes, cauliflower, string-beans, green peas, or onions. Serve separately a thick caper sauce, and a sauce-boatful of melted butter. 534.—LEG OF MUTTON BRA/SAED, AAWCIENT STYLE. Heat a little fat in a saucepan or sauté pan, add a fine leg of mutton to brown on all its sides, season with salt and pepper; drain off the fat, replace it by a glassful of white wine and a pint of broth ; add twenty new carrots, twenty Small white onions, three ounces of bacon cut in dice, and a garnished bunch of parsley; cover the saucepan and put it in the oven to braise very gently for two hours and a half, basting at frequent intervals and remoistening should the liquid reduce too freely. When done, take from the oven, lay the meat on a hot dish, strain the gravy, dress the vege- tables, with the exception of the parsley around, skim all the fat from the gravy that only a half glaze remains and pour this over the meat. Serve at the same time plain boiled potatoes. 535.—LEG OF MUTTON, BRE TOWNE. Range a leg of mutton in a baking-pan with sliced carrots and other vegetables, a good-sized bunch of garnished pars- ley, salt, pepper, and a glassful of water ; Smear the top with 172 (Sutton a little good cooking fat or dripping and then set the pan in the oven ; it will take at least an hour and a quarter to roast a good-sized leg; be careful to baste occasionally and see that a sufficient amount of liquid always remains, if not, renew with more water. In this way an excellent gravy is obtained which when the meat is done must be strained and all the fat skimmed off. Put some Bretonne beans in a hot dish, lay the meat over, pour on a little of the gravy and serve the remainder of it apart. - 536.-ROAST LEG OF MUTTON. A leg of mutton requires ten minutes roasting for every pound, basting it frequently and having it thoroughly salted. When done, remove from the oven, pour the fat in a bowl, and throw a small glassful of hot water in the roasting pan ; boil it over the fire for a few moments and strain over the meat. The proper accompaniment for a leg of mutton is string-beans, or purée of beans, mashed potatoes, or either lima or flageolet beans, and always have a saucerful of red currant jelly served at the same time. 537.-ROAST LOIN OF MUTTON, DUCHESS. The butcher will prepare the loin to have it ready to roast. It requires to be cooked about forty minutes in a brisk but not too fierce oven. Lay it in a roasting-pan, salt well over, and on top spread from five to six ounces of drip- ping; push it into the oven and baste every five or six min- utes with its own fat; have it ready cooked about twenty minutes before serving-time, so to finish on top of the range. Just when ready, lay it on a dish, pour off all the fat from the pan and replace it by a little broth, boil this for a few seconds then strain it over the loin ; surround with Duchess potatoes and serve with a saucerful of red currant jelly. (Dutton I73 538.-MINCED MUTTON, ENGLISH STYLE. Fry one chopped shallot in butter, wet it with a large glassful of Madeira wine, adding a few aromatic sweet herbs, cover the vessel and reduce the liquid to half, mingling in a few spoonfuls of good gravy; boil and thicken with a spoon- ful of flour stirred in a little cold water, boil once more and then add a few spoonfuls of currant jelly, a little tomato catsup and Worcestershire sauce and a dash of cayenne; keep the sauce very smooth, pour it into a sauté pan con- taining some slices of cold cooked mutton, heat without boiling and dress in a circle on a dish, filling the centre with a purée of squash. 539.—MOUSSAKA A LA MOLDAVE. Prepare a good mutton hash, and with it stuff eight egg- plants and eight fresh tomatoes; lay them in a deep baking- dish, one beside the other, pour tomato sauce over, strew the surfaces with bread-raspings, baste with melted butter, and bake in the oven for fifteen to twenty minutes; serve exceed- ingly hot on the same dish. 540.-NAVARIN OF MUTTON, PRINTA WIER. This is essentially a French dish, but also appreciated in all countries, especially in America. To make this stew, se- lect the shoulder part in preference to any other. Cut up a shoulder of mutton, salt and pepper over, and brown it in very hot fat in a sauté pan ; when a fine color, drain off all the fat and put in one clove of garlic, and two spoonfuls of flour, stirring it with a spoon; moisten with a pint of broth or water, salt and pepper to taste, and keep on stirring till it reaches boiling point, then add a garnished bunch of parsley and one onion, having two cloves stuck in. Let all cook for forty-five minutes, then transfer the pieces of meat to another saucepan and strain the stock over through a fine strainer; add olive-shaped raw potatoes, the same of turnips, I 74 , (Dutton small new carrots, one head of lettuce cut up fine, some green peas and a pinch of powdered sugar. Braise in the oven for one hour ; remove, let stand for a few moments for the fat to rise to the surface, free it well of this, and then put the pan back into the oven for a minute or two ; serve very hot in a deep dish. 541.—NA VARIN WITH GREEN PEAS. 542. –NA VARIN WITH SAISIFY OR O YSTER PLAAWT. 543.—NA VARIN WITH TURNIPS. Either of these is to be prepared exactly as the Navarin Printanier, only substituting one garnishing for the other. 544–PILAU OF MUTTON, TURK/SH STYLE. Turkish pilau is mutton stewed with rice, but in Turkey they have a special way of preparing it. Lard a loin of mutton with a few cloves of garlic, season all over with salt, pepper, and a little paprika, then brown it on all sides in butter; when done, moisten with a pint of broth, add five or six raw tomatoes and a bunch of garnished parsley, cover the pan it is cooking in, and stand it in the oven for two hours, watching it at times, to see it does not stick to the bottom. Lay it on a dish, skim all the fat from the top and serve with the garnishing around. 545.-SADDLE OF MUTTON, DUCHESS. The saddle consists of the two undivided loins, roasting them the same as a single one, only allowing fifteen minutes longer. As a saddle is too large for a small family, it can be eaten cold the next day or used for stews and hashes. Serve it the same as a loin. (Nuttont 175 546.-SADDLE OF MUTTON, ROASTED. Have the butcher trim a fine saddle of mutton for roast- ing; lay it in a roasting-pan, salt over well and spread beef- drippings on top, then set in a very hot oven ; baste it every fifteen minutes, changing the position of the pan so that the meat cooks evenly all over. A fine saddle takes one hour to have it done to a turn. Take it out and pour the fat from the pan into a vessel and replace it by a few spoonfuls of water, set the pan on top of the range to boil, so to detach the glaze from the bottom, and strain this gravy over the Saddle. 547–SHOULDER OF MUTTON STUFFED AND BRA/SED, LUTHUARIA N. Bone a shoulder of mutton and season the inside meats. Fry one chopped onion to a dark brown ; peel and press the juice from four tomatoes, cut them up small; mince finely one carrot and several mushrooms, add all these to the onions with a glassful of water, salt, pepper, and a bunch of garnished parsley ; boil once, then cover and set the vessel in the oven for one hour, remove and put a small part of it away to cool, and remove the parsley. Chop up half a pound of pork, half lean and half fat, add salt, pepper, and a little mixed spice; stir this into the cold garnishing, also a handful of fresh bread-crumbs, one whole egg, and chopped parsley. Stuff the middle of the shoulder with this dress- ing, meet the two flaps together so to enclose the stuffing entirely, and fasten well. Heat some fat in a pan, put in the shoulder and brown it nicely in the oven; then drain off all the fat, replace it by some of the hot garnishing and finish to cook for an hour and a half; remove, untie and serve on a dish with the remainder of the garnishing poured around, which must have been kept very hot while the meat was cooking. 176 (Dutton 548–SHOULDER OF MUTTON STUFFED, PROVINCIAL. Have prepared a boned shoulder of mutton, season the interior meats with salt and pepper, and make a dressing with two ounces of sausage meat; fry a chopped onion in butter, add to it half a can ful of minced mushrooms, a handful of chopped parsley, salt, pepper and nutmeg ; mix this with the sausage meat, stirring in one whole egg. Fill the shoulder with this stuffing, roll both the ends together and tie firmly, then put it in a saucepan with a little drip- ping and let fry. In the same saucepan add an onion con- taining two cloves, half a carrot and a garnished bouquet; moisten to the height of the meat with broth, boil once, cover and braise in the oven for one hour, remove, untie the strings and serve on a dish, decorate around with stuffed tomatoes, and pour its own gravy over, free of fat. 549–SHEEP's TROTTERS FRIED, TOMATO SA UCE. Cook the trotters the same as explained for lamb's trotters ; lay them in a crock with a little vinegar, salt, pepper, and chopped parsley; remove, drain, and dip each one in frying paste, then plunge into very hot frying fat. When nicely fried, drain on a cloth and dress in a pyramid on a dish, serving some tomato sauce separately. 550.—SHEEP'S TROTTERS, GRIBICHE SA UCE. Cook them the same as lamb's trotters, drain properly on a cloth. Make a Gribiche sauce, put in the trotters and let the whole simmer together for a few moments; serve hot. U}eal. 551.—BLANQUETTE OF VEAL WITH MUSHROOMS. Have four pounds of breast of veal cut into pieces, put them in a saucepan with cold water, boil once and drain after the first boil, refresh and return the meat to the saucepan with sufficient clean cold water to cover, adding salt, pepper, a garnished bouquet, a quartered carrot, an onion with three cloves in it, a clove of garlic and about twenty peppercorns; boil again for one hour. Make a light roux with one ounce of butter and two spoonfuls of flour, moisten with some of the veal stock, stir till it cooks, then keep it on one side to remove all the accumulating fat; clean the pieces of meat, add a can ful of mushrooms to them and keep hot in a saucepan. Dilute three egg-yolks with five to six spoonfuls of cream, mix it in the sauce till quite smooth and well reduced, then strain it over the veal and mushrooms, leave covered for ten to twelve minutes and pour it onto a dish, strewing the surface with chopped parsley. 552.—FRIED CAL VES' BRAINS, TOMATO SA UCE. Split two calves' brains in four pieces each; lay them in a vessel with salt, pepper, a spoonful of vinegar and a little chopped parsley; leave to marinate. Prepare some hot frying fat, dip each piece of brain in frying paste, and drop at once into the fat; when properly colored drain on a cloth and dress pyramidically on a napkin, serving with Some tomato sauce in a sauceboat. I2 177 178 l)eal 553.-CAL VES’ BRAINS, RA VIGO TE SA UCE. The brains must be soaked for some length of time in . cold water, then the fibres and sanguineous skin can easily be removed with the fingers. Put into a saucepan one sliced onion and carrot, a few sprigs of parsley, a little thyme, a bay-leaf and fifteen whole peppers; lay four brains on top, cover with cold water, adding a little salt and a table-spoon- ful of vinegar; set the saucepan back after the first boil to simmer for fifteen to twenty minutes. Drain the brains onto a cloth, range them neatly on a dish, splitting each half in two, and cover with Ravigote sauce. 554.—CAL VES BRAINS, POULETTE SA UCE. Keep two calves' brains in boiling salted water till ready to use, then drain well and lay them carefully on a dish, split each half in two, and cover with poulette sauce, and if desired a few minced mushrooms can be added to it. 555–STUFFED CALVES BRAINS. Slice two cold cooked calves' brains and cover all the pieces with cold duxelle dressing, roll the brains in flour, then in egg and lastly in bread-crumbs, fry in hot frying fat; drain on a cloth, and serve on a dish covered with a folded napkin, decorating around with fried parsley. 556.—BREAST OF VEAL, PROVINCIAL STYLE. Cut a quarter of a pound of bacon into thin slices; lay them in a stewpan with a finely minced carrot on top, on this place four pounds of square pieces of the breast of veal, add a crushed clove of garlic and five to six finely minced onions ; spread them evenly over the meats, also a few pars- ley leaves. Dip six tomatoes in boiling water to peel, empty out the seeds and watery parts and chop up the pulps, throw l)eal 179 this over the veal, adding salt and pepper to flavor. Cover the pan, put it in the oven, and half an hour later examine, to see whether any liquid remains; if not, pour in about a pint of broth and leave for another half hour. Dish it up on a very hot dish and serve with some baked potatoes apart. 557.—VEAL CHOPS BRAISED, WITH CHICCORY. Procure eight fine veal chops; cover the bottom of a Sauté pan with several slices of fat pork, one cut-up onion and carrot, laying the meat over and season with pepper and Salt, moisten to the height of the chops with broth, boil the liquid once, cover the pan, and when it is reduced to half, lay over a buttered piece of white paper and put it into the oven, basting and remoistening at intervals, should it be necessary. At the last moment lift off the paper, baste again to finish glazing, and dress the meats in a straight row or in a circle; surround with chiccory, cooked with cream. Strain the veal stock into a small saucepan, remove all of its fat and pour it over the chops, then serve. 558.—BROILED VEAL CHOPS, MA/TRE D'HôTEL. Have eight well-trimmed, veal chops, seasoned with salt and pepper, roll them in oil, lay on a broiler and broil over a clear fire from fourteen to fifteen minutes, turning them in the meantime on the other side. Lay them on a dish, dec- orate the handles with favors and dress them in a circle on a serving dish, sprinkling with slightly melted maitre d'hôtel butter. Serve any desired vegetable apart. 559.—VEAL CHOPS, ENGLISH STYLE. Broil eight nice well-trimmed veal chops; dish neatly, lay a little fresh butter over and garnish with plain boiled pota- toes pared as olives. 18o l)eal 560.—VEAL CHOPS IN PAPERS. Fry eight fine veal chops on both sides in a sauteuse; cover with broth, boil this up once, then add one onion, with. two cloves in it, a minced carrot, and a bunch of parsley; cover with a round sheet of buttered paper, put on the lid and set it in the oven to braise the meats. When the liquid has reduced to three quarters, uncover and baste over to glaze. Lay the chops on a dish, strain the stock into a vessel and free it thoroughly of its fat. Chop up an onion, fry it in butter, add a can ful of finely minced mushrooms and a hand- ful of chopped parsley, salt, pepper, and grated nutmeg ; fry altogether, add the strained veal stock, also a handful of fresh bread-crumbs. For every chop cut a heart-shaped sheet of white paper, spread them on the table, oil over and on one half of the heart lay a little of the above prepared duxelle, then a fine slice of ham and more duxelle on this, now lay a chop on the garnishing, the handle pointing tow- ards the bottom of the heart, and on the upper side of the chop repeat the garnishing, the same as underneath ; enclose the chop with the other half heart of paper and pinch the papers all around to exclude the air; lay them all when fin- ished on a baking-tin and leave in the oven for ten to twelve minutes; serve on a dish or on separate very hot plates. 561.—VEAL CHOPS, MILANESE. Season eight fine veal chops with pepper and salt, dip them each in beaten eggs and bread-crumbs. Put four spoonfuls of oil in a sauteuse, heat thoroughly, then add the chops one at a time to color nicely on both sides; finish to cook for ten minutes in the oven ; drain, and dress them dry on a dish, and around pour some well-prepared Milanese garnishing. 562.-VEAL CHOPS, NELLIDOFF Add a chopped onion to two ounces of butter in a sauteuse, salt and pepper, lay on top eight well seasoned veal chops, a l}eal . 181 glassful of white wine and a little broth; boil this up once, then on every chop spread a few bread-crumbs and a little butter; put the pan in the oven for half an hour. Serve the chops on a dish, pour the gravy over, and all around form a line of thick Perigueux sauce; arrange a slice of truffle on each chop and serve. 563.—VEAL CHOPS SAUTÉD WITH TOMATOES. Sauté eight well-trimmed veal chops in butter in a sauté pan, till they attain a fine color on both sides, salt and pepper over. Dip six fresh tomatoes in boiling water, peel, extract the seeds and watery parts and cut them in four. Put some butter in another sautoire, and when exceedingly hot, plunge in the tomatoes and fry on a hot fire; season nicely; they take from fourteen to fifteen minutes to cook. Dress the chops on a dish, trim the handles with fancy paper frills and lay the tomatoes around. - º 564.—VEAL CHOPS WITH FINE HERBS. Fry both sides of eight veal chops in butter, dust with salt and pepper; drain off a little of the butter and put in a chopped shallot and onion, chives, parsley and chervil, all likewise chopped ; leave on the hot fire for a few moments, pour in a glassful of white wine, boil up rapidly, cover the saucepan and leave to cook till the wine has almost evapo- rated, then transfer the chops to a dish and finish to reduce the gravy somewhat, take it off the fire and stir in an ounce of fresh butter and the juice of a lemon ; pour this gravy over the chops and ornament their handles. Serve maitre d'hôtel potatoes at the same time. 565.-VEAL CHOPS WITH MUSHROOMS. Heat well some butter in a sauté pan, put in eight small veal chops, cook them on both sides, seasoning nicely with salt and pepper ; as soon as they are well colored, drain off the fat into a small saucepan and to it add one chopped 182 ljeal shallot and one onion ; when a delicate brown, throw in half a can ful of chopped mushrooms and color the whole together; wet with a glassful of white wine, boil for a few moments, then pour this over the chops; simmer gently; thicken the gravy with a spoonful of flour diluted in a little water or broth, stir till quite smooth, add a spoonful of chopped pars- ley, and a few moments later dish up the chops in a circle and pour the sauce over. Always serve some kind of pota- toes with these. 566.-VEAL CHOPS, Z/NGA RA. Bread-crumb and sauté eight fine veal chops, dress sym- metrically on a dish and cover with Zingara garnishing. 567.-ESCALOPS OF VEAL, BORDELAISE. Trim eight fine escalops cut from a kernel of veal ; flatten and pare them all alike, season with salt and pepper ; immerse in beaten eggs then in grated parmesan mingled with bread- crumbs. Lay the meats in a buttered sauté pan, cook on both sides and finish in the oven. Cut eight escalops of cooked ham and fry briskly in a pan. Arrange the escalops of veal on a dish, alternating with the escalops of ham, and in the centre pour a purée of Jerusalem artichokes with Bordelaise sauce to cover the whole. 568.-ESCALOPS OF VEAL, MAINTENON. Sauté in butter one side only of eight veal escalops trim- med into half heart shapes, strew with salt and pepper; drain onto a cloth and lay a weight on top. Chop up a few mushrooms, a little smoked beef tongue and one truffle ; mix these with some very stiff bechamel sauce, or any other thick white sauce. Pare the escalops, cover the cooked side dome- shaped with this preparation, smoothing it neatly; bestrew with grated parmesan ; return the meats to the butter in the pan and finish to cook in the oven ; arrange them crown- shaped on a dish and fill the interior with well buttered green peas; cover the escalops with Mornay sauce, and serve. lºcal w83 569–ESCALOPS OF VEAL, MARECHAL. Flatten well eight slices of veal cut from the kernel, pare them into comma shapes or elongated half crescents, salt and pepper over. Put two ounces of clarified butter in a sau- toire; dip the escalops in egg and bread-crumbs, range them in the pan and color both sides of the meats on the fire, then leave for a few moments in a very slack oven to finish cook- ing; drain them well, lay on a dish and cover with some well-prepared Colbert sauce and decorate with Parisian potatoes. 570.—ESCALOPS OF VEAL, MONTHOLON. Neatly trim eight fine escalops cut from a kernel of veal. Line a sauteuse with a few slices of fat larding pork, one minced onion, and one carrot: lay the escalops over, pour in a pint of broth and a garnished bouquet; let boil, then place it in the oven to braise the meats, without coloring; as soon as done, strain the gravy. Make a little roux with butter and flour, add the strained gravy, stir till it comes to a boil, then thicken with a liaison of two egg-yolks mingled with four spoonfuls of cream ; strain this sauce once more into a small saucepan, add twelve mushroom heads, twelve stoned olives, twelve chicken quenelles and one sliced truffle; keep it warm for ten minutes without boiling. Arrange the escalops on a dish, place the garnishing around and pour the liquid part over the meats. Serve while very hot. 571.—ESCALGPS OF VEAL WITH GREEN PEAS. These veal escalops are to be fried quickly in a pan on both sides, and when finished, dress them in a circle on a dish, pour some good gravy over and fill the interior with green peas stewed in butter or any other desired vegetable, or tomato sauce or whole fried tomatoes may be substituted. 184 l)eal 572.—CAL VES’ FEET, L YONNESE. Fry one minced onion in a sauté pan till quite brown, then add six cooked and boned calves' feet; moisten with a glassful of white wine and season with salt and pepper; let reduce for five minutes, then pour in half a pint of broth and leave to simmer gently. Prepare a little flour and cold water thickening (Meunière) and blend the sauce with it, then boil again for a few moments and serve on a dish with chopped parsley scattered over the top. 573.—CAL VES FEET, P/QUANTE SA UCE. Drain six or more cooked calves' feet and take out all the small bones that may still remain in them, then add the feet to some piquante sauce; pour all into a deep dish and serve while hot. 574.—CAL VES' FEET, REMOULADE SA UCE. Split the meat as far down as the bone on both sides, and then take out the bone, and cut the feet in two. Put them in a saucepan on the fire with cold water, and when this comes to a boil, remove and refresh the feet in cold water. Clean the saucepan and dilute in it two spoonfuls of flour with enough cold water to reach to half its height; add salt, twelve peppercorns, a garnished bunch of parsley, an onion, two cloves and a quartered carrot. Boil this, then put in the feet and when the water reaches another boil, move the saucepan aside, cover and leave to cook slowly for about an hour. Drain out the feet when done and dry them on a cloth, then dress onto a dish covered with a folded napkin. Serve remoulade sauce at the same time in a sauceboat. 575.-FRICANDEA U OF VEAL LARDED, BRAISED WITH SAINA CA/. Order from the butcher a fine slice of round of veal about an inch and a half in thickness; lard the surface with very thin lardons. Line the bottom of a sauteuse with slices of l}eal 185 larding pork, a minced onion and carrot ; lay the fricandeau over with a garnished bunch of parsley and a few spoonfuls of water, cover and set the pan on top of the range; when it begins to fry, pour in a pint of broth, boil once again, cover and set it in the oven, basting every ten to twelve minutes: one hour will suffice to braise a piece of veal large enough for eight to ten persons; transfer it to a dish, strain and free the stock of its fat; pour the strained stock over the meat after returning it to the pan, put it back in the oven and baste frequently till the surface has attained a fine golden color; dress the meat on a clean dish, pour the gravy over and serve with some spinach cooked with butter either dressed around or in a vegetable dish. Braised veal stock should always be kept, as it is the best that can be used for finishing any kind of sauce. 576–GRENA DINS OF VEAL, 3ARDINIERE. Cut eight slices of veal a quarter of an inch thick, beat lightly to form into elongated ovals and lard with very fine lardons. Put the fragments of larding pork in a sauté pan with one sliced carrot and onion and a garnished bou- quet; lay the grenadins over and moisten to their height with broth, cover and set the pan in the oven to reduce the liquid, remoistening at times when requisite. Continue this process for three quarters of an hour, than take off the cover, baste with a spoon and allow the meats to glaze in the oven. Drain well a canful of vegetable macedoine, wash it in boil- ing water and throw it into a sauteuse with three ounces of butter, toss over the fire, adding salt and pepper to flavor; dress this on a dish, the grenadins around, strain and skim the gravy and pour over all. 577.-CALF'S HEAD, HOW TO COO.K. Bone a calf's head thoroughly ; soak it in cold water with the brain and the tongue; put all three into a saucepanful of Cold water on the fire and drain them out at the first boil; 186. tjeal refresh properly. Rub the head with half a lemon in order to whiten it. In the same saucepan dilute two spoonfuls of flour with cold water until it is three quarters full, add salt, pepper, a bunch of parsley, an onion with two cloves in it, a quartered carrot, the calf's head cut in eight pieces, the tongue left whole, also the brains; boil slowly for about an hour, if not sufficiently done leave in a little longer; take out all the vegetables and pour the head with the stock into a vessel and put it aside to cool in its own liquor to use when required. 578.-CALF'S HEAD IN TORTUE. Take half a boiled calf's head and cut it into four pieces, also half a cooked calf's tongue ; put all into a saucepan with a glassful of sherry wine; boil for a few moments, then add as much tomato sauce and a gill of broth ; let all boil together, dilute a spoonful of flour in a little cold water, use it to thicken the sauce, then put in some Financière garnishing, omitting the sweet-breads but adding vinegar pickles pared into olive shapes. Dress the head onto a dish with the aid of a spoon and arrange the garnishing over; around place eight eggs fried in oil and rolled, eight heart- shaped fried bread croutons and two crawfish on each end of the dish. 579.-CALF'S HEAD, POULETTE. Cut half a cooked calf's head in four, heat it in salted water, drain properly on a cloth and arrange the pieces on a dish ; cover with a poulette sauce, and trim around with slices of lemon dipped in chopped parsley. 580.—CALF'S HEAD, VINAIGRETTE. Warm a cooked calf's head in its own stock, skin the tongue, drain the head on a cloth and dress it in the centre of a dish, the slit ears on top, the tongue divided length- wise in two on one end and the split brains on the other; l)eal 187 decorate the dish with parsley leaves and fancy cuts of large gherkins. Serve at the same time a sauceboat of vinaigrette sauce and a saucer containing a finely-chopped onion, the same of parsley, whole capers and chopped vinegar pickles, keeping each ingredient apart from the other. 581–KERNEL OF VEAL BRAISED, JARDINIERE. Detach the kernel or round bottom from a leg or haunch of veal; unnerve it slightly and lard the surface with small lardons. Put into a saucepan some sliced fat pork, a minced carrot and onion, a garnished bouquet, the veal, two spoon- fuls of water, salt and pepper ; cover, set it on the range, and when it can be heard to fry, then moisten to the height of the meat with broth ; boil once, then push the saucepan into the oven to braise for two hours, basting over at certain intervals. During this time braise two small carrots and turnips, also boil in Salted water a quart of green peas, half a quart of string-beans, a small cauliflower and a few Brus- sels sprouts; keep each warm separately. Uncover the meat, baste and leave to glaze, then withdraw it to lay on a dish, and surround with the various vegetables divided in clusters; strain the gravy from the meat into a smaller sauce- pan, free it of all its fat, then pour it over the veal. More of the vegetables can be served apart if desired. 582.-VEAL KIDNEYS, BAKED. Line a deep dish, that can be put in the oven and still be sent to the table, with some good foundation or pie paste; prick it in several places with a fork and bake it in the oven. Sauté two veal kidneys with one chopped onion, adding salt, pepper, a glassful of white wine, a little broth and some sliced mushrooms, including a little of their liquor; thicken with a piece of kneaded butter; pour all of this into the crust, strew the top with bread raspings and grated par- mesan cheese, brown the surface in the oven and serve in the same dish. 188 l)eal 583–BROILED WEAL KIDNEYS, MAITRE D'AſOTEL. Prepare four veal kidneys as follows: remove the suet that surrounds them, leaving on only the very thin light skin ; split each through the centre without separating so as to open them ; range them on a dish, strew with salt and pepper and roll in a few spoonfuls of olive oil, then lay them on a broiler and broil rapidly on both sides. Serve on toasts on a dish, pour over melted maitre d'hôtel butter and decorate around with eight slices of lemon ; serve at the same time a dishful of potatoes and one of another vegetable. 584.—VEAL KIDNEYS IN CRUSTS. Roast four veal kidneys with all their fat in the oven (they take about thirty minutes), then remove and leave them to cool. Slice about fifteen to twenty mushrooms, cut the kidneys into uniform squares and put the whole into some well seasoned bechamel or other white sauce. Split in two and empty out the crumb part of eight French rolls, butter them slightly all over and leave for one minute in the oven, then fill with the above preparation ; strew with a little bread-raspings and melted butter, and range them on a baking-tin ; brown nicely in a very hot oven and serve on a folded napkin. 585.— VEAL KIDAVE Y'S WITH MADEIRA WINE. Cut off all the fatty parts from four kidneys and slice them finely, fry these briskly with butter in a frying-pan, season- ing with salt and pepper; put them in a covered sauteuse to keep warm. Fry one chopped onion in butter, add all the liquid from the kidneys, a little broth, a glassful of Madeira or sherry wine, and a dozen cut-up mushrooms; thicken with kneaded butter while stirring constantly. Dish up the kidneys, and pour the sauce over after adding the juice of a lemon. - l)eal 189 586.-CALF'S LIVER, BORDELAYSE. Sauté the liver as explained in Italian style; serve it on a dish and cover with Bordelaise sauce. 587.—BROILED CALF'S LIVER AND BACON. Ten slices can be cut from one good-sized liver; lay them on a dish and season over with salt and pepper, then pour on a little olive oil. Place the slices on a gridiron and broil for about five minutes on each side ; at the same time broil sixteen slices of bacon. Dress the liver on a warm dish and arrange the bacon atop, then sprinkle maitre d'hôtel butter over all. 588.-CALF'S LIVER, FRIED, ITALIAN STYLE. Eight fine slices can be procured from one calf's liver; Season each one separately with salt and pepper. Dredge a little flour on the table, roll in the slices of liver; melt Some butter in a sautoire, and when very hot add the liver and fry briskly, turning the slices over from one side to the other. Apart from this, fry one chopped onion and a dozen chopped mushrooms; when nicely colored moisten with a glassful of white wine and a little broth, thicken with a little Meunière, add the juice of a lemon and finish with chopped parsley; heat well without boiling. Dish up the slices of liver one overlapping the other in a circle and cover with the sauce. 589.-MINCED VEAL, ITALIAN STYLE. If any cold braised kernel or loin of veal be left over, use it the following day by cutting it into slices and ranging these in a baking-dish, one slice on top of the other. Make a little duxelle dressing, pour it over the veal, strew with bread-raspings and melted butter and bake in the oven for about ten minutes; to be served hot. I90 lºcal 590–NOISETTES OF WEAL A IA 5E YMET. Remove the nerves and fat from three pounds of kernel of uncooked veal, chop it up finely and put into a vessel with a quarter of a pound of chopped raw beef marrow, a dozen chopped mushrooms, and four to five spoonfuls of raw cream ; mix thoroughly, adding salt, pepper, and grated nutmeg. On a floured table divide the preparation into large egg-sized balls, flatten down, roll in the flour, then in beaten eggs and bread-crumbs. Drop the noisettes into a buttered sautoire, brown nicely on both sides and finish to cook in a not too hot oven. Dish them in a circle and fill the centre with well buttered green peas, and over the balls pour some good Bordelaise sauce. 591.-NOISETTES OF VEAL, WINSBACK. From a kernel of veal cut eight fine, bias slices, and flatten with a cleaver; pare them all alike and season highly with salt and pepper. Heat some butter in a sauté pan, and when very hot put in the noisettes to cook rapidly on both sides; 'pour in a little broth and push the pan into the oven so the meat can cook quickly, remoistening three or four times during the process; only remove the cover to baste at frequent intervals, then take it off and baste once more to glaze the meats. Dish each noisette on a round slice of bread fried in butter, laying them in two straight rows on a long dish ; garnish around with a purée of artichokes. Strain the gravy, free it of all its fat, pour in a spoonful of sherry wine, boil it up once more, then throw it over the noisettes and serve. 592.-NOISETTES OF VEAL WITH CREAM. Pare and cook eight veal noisettes the same as for noisettes Winsback. Dress them on a dish, intercalating each one with a round piece of bread fried in clarified butter. Strain lºcal I91 the stock the noisettes were cooked in, skim off all the fat and return it to the sauté pan with five to six spoonfuls of raw cream ; boil while stirring till the sauce becomes limpid, then add two ounces of butter; keep stirring with- out letting it boil and squeeze in the juice of a lemon ; cover the noisettes with this sauce, and serve at the same time a dishful of potatoes chopped with cream and baked. 593–PA UPIETTES OF VEAL, BRAISED, WITH MUSHROOMS. Have eight very thin slices of kernel of veal, flatten them with the back of a knife and with the blade spread over some well reduced duxelle dressing, covering one side entirely; roll up and tie the paupiettes firmly. Line a sautoire with sliced fat pork and small cuts of carrots and onions, lay the paupiettes atop, moisten with broth, boil once, cover and set the pan in the oven to baste frequently. When they are cooked, withdraw, remove the strings and lay the meats on a dish. Strain the stock into a small sauce- pan, free it of all its fat and add about twenty mushroom heads and a glassful of sherry wine; let boil. Dilute a spoonful of flour in a little cold water, stir it into the gravy, simmer for a few moments and pour it over the paupiettes. 594.—RACK OF VEAL, LARDED, WITH GAR- AVISHING. Prepare a rack of veal removing all the bones and leaving only the handles of the chops on ; scrape off the flesh so to leave them uncovered, and lard the meat crosswise with long thin lardons. Butter a sheet of white paper, lay it on the table and cover it on one side with salt, pepper, a small twig of thyme, and a bay-leaf; wrap the rack in this, tie it securely and arrange it in a baking-pan; let cook slowly in the oven, adding a few drops of water, if thought advisable, to prevent the paper from burning. It will take fifty minutes to cook; unwrap, and serve on a dish, pour a good gravy over, made I92 l)eal from the bones and parings, and decorate with any kind of vegetable. This way of preparing a rack of veal is delicious. for a luncheon. " .. " 595–PEAL SA UTÉD, CATALA NAVE. . Begin by preparing and sautéing the veal, precisely as ex- plained in the veal Marengo, only adding eighteen or twenty olives, six quartered fresh tomatoes, and narrow strips of four green peppers, also a few peeled cloves of garlic, blanched in boiling water. Braise the meat in the oven for one hour, remove, free the gravy from all its fat and serve. 596.-VEAL SA UTED, INDIAN STYLE. Have the veal prepared and sautéd the same as for Ma- rengo ; after putting in the broth add a spoonful of curry powder diluted in a little cold water and allow the whole to cook for half an hour. Blanch a quarter of a pound of rice in boiling water, drain it out at the first boil and refresh, then add it to the stew, and leave to cook for another half hour; free it of all its fat and serve while exceedingly hot. 597.-VEAL SA UTÉD, MARENGO. Cut three or four pounds of the breast, leg, or haunch of veal in large even-sized pieces; fry them in oil in a sautoire with plenty of pepper and salt; when a good golden color, drain off the oil and throw in with the meat a grated clove of garlic, a chopped onion, a spoonful of flour, and a large glassful of white wine; keep on stirring till it comes to a boil. Slice about twenty or more mushrooms, add them to the meat, four or five peeled and finely-chopped tomatoes and a pint of broth or water; cover the vessel and push it into the oven for one hour; remove, free it of all its fat and serve in a very hot deep dish. l)eal I93 598. VEAL SA UTÉD WITH GREEN PEAS. - Sauté three pounds of pieces of veal in butter, seasoning liberally with salt and pepper; stir in a spoonful of flour, and when well mixed, wet with a pint of broth and add a garnished bouquet, and a dozen small onions previously col- ored brown with butter in a frying-pan, also add about a quart of fresh green peas; cook altogether for one hour, skim off the fat, and serve hot, after taking out the bouquet. 599–SCHN/7ZEL WITH PAPRIKA SA UCE. Cut eight very thin slices from a kernel of veal and chop them lightly on both sides with the back of a knife, salt and pepper over ; immerse each piece in beaten eggs and bread- crumbs. Put some clarified butter in a sauté pan to warm thoroughly, add the schnitzels and brown quickly on both sides; drain them from the butter, range them tastefully on a dish and cover with Paprika sauce. Serve at the same time a vegetable dishful of mashed potatoes. 600–STE WED VEAL WITH DUMPLINGS. Cut about three pounds of any good part of veal into medium-sized squares; put them in a saucepan of cold water, Set it on the fire and drain out at the first boil, refresh, and return the meat to the saucepan with a little water, just to cover, salt, pepper, an onion stuck with two cloves, a bunch of aromatic herbs, one whole carrot, a dozen small white onions, and half a pound of salt pork, cut in large dice. Boil for three quarters of an hour, remove the carrot, herbs, and whole onion. Mix two spoonfuls of flour with half a glass of water, throw it in with the meat, stir till it comes to a boil, then add a dozen dumplings, as described in the gar- nishings, and simmer gently for a few moments longer. This stew can be served in a chafing-dish, if convenient. 13 I94 l)eal 601,–BRAISED SWEETBREADS A LA ELIZABETH. Lard eight sweetbreads and braise them with gravy, the same as braised, larded sweetbreads with gravy. Serve with two garnishings composed of sixteen small braised onions and eight small stuffed tomatoes, covering the whole with tortue Sauce. 6O2.—BRA VSA, D S WEE 7/3 READS WITH A SPAR- A G US TOPS. Braise eight larded sweetbreads and dress them on a dish; range around small clusters of asparagus top garnishing and pour the gravy over the sweetbreads. 603–BRAISED LARDED SWEETBREADS WITH GA RAVISA///WG. These are eight braised larded sweetbreads served with any desired garnishing on the dish. 604.—BRAISED LARDED SWEETBREADS WITH GRA VY. Soak eight fine sweetbreads in cold water for one hour to clear; lay them in a saucepan with fresh cold water, set it on the fire and take it off at the first boil to plunge the sweetbreads again into cold water ; cut off all the sinews, skin and fat around them, and place them under a weight between two cloths, leaving them for thirty minutes. Trim some larding pork into long, thin strips and with a larding needle insert them into the thick part of the sweetbreads. Put a few slices of fat pork into a small sauté pan, add a gar- nished bunch of parsley, two small onions each stuck with two cloves, and a few slices of carrot ; moisten with a pint of broth or gravy; boil this, then cover with a buttered paper, put on the lid and push the pan into a very hot oven, l)eal I95 leaving it there for twenty minutes, basting over at frequent intervals; remove it from the fire, transfer the sweetbreads to a plate and strain the gravy into a bowl; put the sweet- breads back into the pan, skim the fat from the gravy, and pour it over the sweetbreads, then return to the hot oven to glaze, basting frequently until a fine color is attained ; dress the sweetbreads onto a dish and once more strain the gravy OVer. 605.—BROCHETTES OF SWEETBREADS, BEA ACAVA/SA. Have five to six unlarded sweetbreads braised white; cut them into small round even slices, also have sufficient small Squares of bacon. Procure eight thin wooden skewers about three eighths of an inch thick; run a piece of the bacon on one, then a piece of sweetbread and continue till six or Seven of each are strung on every skewer; finish with a round of carrot on each end, to secure the ingredients; roll them in butter and breadcrumbs, and broil over a good fire till they are all a fine golden color. Prepare some good Béar- naise sauce, lay it on the bottom of a dish, place the skewers over, pull off the pieces of carrot, and then carefully extract the skewers not to displace their contents so that each brochette lays distinctly apart ; serve at once. 606–PRO/L ED S WEE TRACEA DS OW TOAST. Prepare the sweetbreads precisely as explained for larded sweetbreads; split them in two, without separating them entirely, then flatten with the palm of the hand ; lay them on a plate to season with salt and pepper, roll them in olive oil and broil on both sides on a very hot gridiron. When nicely done, lay eight slices of toast on a dish, the sweet- breads over, and cover each with a little maitre d'hôtel butter; decorate the dish with parsley leaves and quartered lemons. These sweetbreads should be served very hot. 196 l)eal 607.-BROILED SWEETBREADS WITH ASA’ARA G US TOPS. Broil eight fine sweetbreads; lay a garnishing of asparagus tops on the bottom of a dish, dress the sweetbreads over and pour some Madeira sauce around. 608.—SWEETBREAD CROQUETTES WITH CHESTNUTS. Blanch four or else six small sweetbreads, refresh ; braise them in broth without attaining a color, and when cooked put them aside to cool off; after they are cold cut them into very small dice, also half the quantity of cooked ham and as much mushrooms. Make a thick bechamel, white or cream sauce, put in all the above ingredients, and reduce while stirring, season with salt, pepper, and nutmeg, and then pour it on a baking-tin to cool. Strew the table with flour and divide the preparation into eight parts, roll with the hand to form into pear-shapes and flatten with the blade of a knife to cutlet form ; dip each in egg and bread-crumbs and fry in hot frying fat; drain and dress in a circle with a chest- nut purée in the centre, stick a fancy favor on the ends and serve with a little Madeira sauce apart. 609–SWEETBREADS, FINANCIERE. Soak in fresh water for several hours eight fine sweet- breads; change the water and put them on the fire in a saucepan ; take off at the first boil and plunge them into cold water, drain, thoroughly and then place them between two cloths and lay over a light weight. Cut some small sticks of larding pork and lard the sweetbreads. Line a saucepan with a sliced onion and carrot, some parsley, thyme, bay-leaf, whole peppers, and a few scraps of the larding pork, add the sweetbreads, and moisten with a little broth or good gravy, cover with a buttered paper and set it on the fire; at the first boil transfer the saucepan to the oven, and baste from l)eal 197 time to time with their own liquid ; twenty minutes will amply cook them. Remove the buttered paper and leave them in the oven, continuing to baste until they are a golden brown. Dress them neatly on a dish and between each one lay a pretty cluster of Financière garnishing. The sweet- bread stock can be strained and used for some other pur- pose. * 61o.—SWEETBREADS, MA R VLAND STYLE. Blanch four sweetbreads, drain and refresh in cold water; cut them into small trim slices. Heat well two ounces of butter, put in the sweetbreads, season with salt, pepper, a few grains of cayenne, and a small pinch of sugar; drain off the butter a few moments later, and replace it by a gobletful of Madeira wine; reduce this to half, then add half a pint of cream, reducing it again to half. Prepare a thickening of three egg-yolks mingled with a little cream ; pour it into the Sweetbreads over a slow fire, and leave to thicken without boiling, finishing with an ounce of fresh butter. Serve in a chafing-dish with eight slices of broiled bacon laid neatly on top, or they can be prepared on the table in the chafing-dish, having them previously blanched. 6I I.—SWEE TBREADS, NELSOAV. Lard and braise a sufficient number of sweetbreads, cover eight artichoke bottoms with chestnut purée, warm them in a buttered sauté pan, and use them for garnishing the sweet- breads; also use eight stuffed braised onions, finishing with Madeira sauce. , ºr' 612.—SWEETBREADS, OUDINE T. Keep eight larded braised sweetbreads warm in their own gravy; warm also eight small artichoke bottoms in broth ; poach eight fine pieces of beef marrow in boiling water; fry four halved tomatoes in butter. Lay a half of a tomato on an artichoke bottom, on this a piece of marrow, and surmount all with a thick slice of truffle; have the eight garnishings 198 l)eal alike. Dress the sweetbreads onto a dish, and between each one, place one of the garnishings, covering all with some good Bordelaise sauce. 61.3.−SWEETBREADS, STANLEY. These are larded sweetbreads braised with gravy. Serve a Stanley sauce on the bottom of a dish, and arrange the sweetbreads over ; form a cross on top of these with some halved bananas, floured and fried in butter, and surround the dish with small clusters of grated horseradish ; pour a little of their natural gravy over the sweetbreads. 614.—TENDONS OF VEAL, HUNTER'S STYLE. Cut the end part of a breast of veal into large pieces, using about three pounds; fry them in fat in a sauteuse, add two chopped shallots, and when the meats are nicely colored, stir in two spoonfuls of flour; wet with a glassful of white wine and a little broth; boil slowly and keep on stirring, then throw in a few cut-up mushrooms, a little chervil and tarragon, and a large bunch of garnished parsley. Braise in the oven with the addition of two or three fresh tomatoes peeled, pressed, and each cut up into five or six pieces; let cook one hour; take out the parsley and serve the rest all together in a dish. 615.—CAL VES’ TONGUES, POIVRADE SA UCE. Boil four calves' tongues for half an hour, drain and refresh ; peel off their outer skin, and range them one beside the other in a small saucepan with a garnished bunch of parsley, one onion containing two cloves, half a cut-up carrot, and a full pint of broth; boil, cover the saucepan and braise in the oven, watching it from time to time to baste, and when the gravy is almost reduced, withdraw the tongues, split them length- wise in two, and keep warm in a covered vessel. Strain the gravy, skim off all the fat, and put it with the tongues, then with the gravy itself prepare a Poivrade sauce. Dress on a dish and pour the sauce over. jSeef. 616–BEEF A LA MODE. Pare eight pounds of round of beef into a good shape and lard it all over with large lardons cut into long strips; lay it in a deep vessel and scatter over two sliced onions and carrots, a dozen whole peppers, salt, thyme, bay-leaves and parsley, pour in a gobletful of white wine, roll it in this and leave in a cool place to marinate till the next day. Then take it out and drain. Put a little fat in a saucepan, lay in the beef and brown nicely all over; when well roasted, remove to a dish and drain the fat from the saucepan, replace the meat with its marinade, adding a quart of broth and one calf's foot; boil, cover, and push the saucepan into the oven. While this is cooking prepare some small olive-shaped balls of carrot, boil them partly in salted water; blanch twelve small peeled . white onions, fry them to a nice color in the frying-pan. After one hour, take out the meat and drain the gravy into a vessel to free it of all the fat on the surface, then put the meat again into the saucepan with the carrots, onions and strained gravy; finish to cook together for one hour in the oven, keeping on the saucepan lid, which must be lifted off afterwards to baste the meat with its own gravy in order to glaze the surface. Two hours should be ample for a seven to eight pound piece of beef a la mode. Remove it care- fully onto a dish, strain the gravy once more into a vessel, take out the vegetables, range them in neat clusters around the meat and pour the skimmed, strained gravy over. I99 2OO jSeef 617.—CORNED BEEF GARNISHED WITH WEGA TABLES. Choose four to five pounds of the rump part of the corned beef; lay it in a saucepan containing hot water, set it on the fire and skim well, then add two scraped carrots, two or three turnips, a garnished bouquet and a fine large cabbage cut in four and the pieces tied firmly together to prevent them from falling apart while cooking. Boil very slowly for three hours, take out the beef, lay it on a dish and surround with the carrots, turnips, and untied cabbage; pour a little of the stock over and serve. 618–coRNED BEEF HASH. Either cut up very small or else chop some cold corned beef and . a quarter as much cold boiled potatoes : put altogether in a saucepan, add a little broth, simmer for about ten minutes then serve on toasts. 619. –CORNED BEEF HASH, BROWNED. Chop up some cold corned beeſ aſid a few boiled potatoes: heat thoroughly with hot butter in a frying-pan, bring to- gether in the centre the same as an omelet, glide a little more melted butter under and when it has attained a fine color under:neath turn over onto a dish and wipe perfectly dry with a clean towel, shaping it nicely. It must be served very hot. 62o.—CORNED BEEF HASH WITH GREEN AEPPERS. - Put six green peppers cut into fine strips in a sauteuse with butter and fry slowly; add them to some corned beef hash, omitting the potatoes; let simmer for ten minutes, then dress the hash on toasts. jøeef 2O I 62 I.—CORAWED BEAFF HASH WITH POA CHED EGGS. Serve the corned beef hash on a dish and cover with as many poached eggs as there are persons to serve. 622.-ESTOFFADE OF BAEEF, PROVINCIAL. Cut four pounds of tender beef up into squares, fry them in butter, dredge with flour and wet with a quart of broth, stir till it boils, add salt, pepper, a bit of garlic, some small onions and mushrooms, six chopped tomatoes and a garnished bouquet; cover the saucepan closely and cook slowly for two hours. Let it rest some time without cooking to skim cff all the fat from the surface and serve while still very hot. 623.−MINCED BEEF, AMERICAN STYLE. If any cold boiled beef be on hand, cut it into thin slices, Season with salt and pepper and flour over both sides. Boil a few spoonfuls of broth in a stewpan, add a dash of Cayenne, a little tomato catsup and Worcestershire sauce and Čhe slices of beef; cover and boil for ten minutes, then dress the meat on a dish and pour the gravy over. 624.—MIRONTOM OF BAEEF, ST. FLORENTIN. Fry a sliced onion in butter, adding a spoonful of flour; brown slightly and then wet with a pint of broth; season with salt and pepper. Slice some cold boiled beef, lay the pieces in the above gravy, also a few minced mushrooms and boil slowly for twenty minutes; add a dash of vinegar and a handful of chopped parsley. Form a border on a dish with Duchess potato preparation, leaving a space in the centre for the mironton ; lay it in, strew with bread-raspings and bake in the oven from eight to ten minutes. 2O2 jSeef 625.-OXTAILS BRAISED WITH VEGE TABLES. Divide two large oxtails into two or three inch lengths, soak in cold water for one hour, then put them in a sauce- pan with cold water and salt; skim off all the scum from the surface at the first boil and leave to cook for half an hour, drain, refresh in cold water and drain again com- pletely. Line the saucepan with slices of fat pork, minced onions and carrots and a garnished bouquet, lay the tails over, wet to their height with broth or water, adding half a pound of salt pork, a quartered cabbage and some small onions; cover and braise in the oven for two hours, then take all out, lay the pieces of meat in a sauteuse, skim the fat from the gravy and put this to boil separately with a glassful of sherry wine. Dish up the cabbage and carrots around the tails, the pork cut in thin slices on top, and pour the sherry gravy over after it has somewhat reduced. 626.—ROAST R/BS OF BAEAEP. For a family of seven to eight persons four to five ribs will be ample; this makes a handsome roast, which the butcher will prepare ready to put in the oven. Grease the surface with some good beef dripping, salt over and pour a glassful of water into the pan, then set it in a hot oven and baste frequently. This piece of meat will take from an hour and a half to an hour and three quarters to roast according if it is liked rare or well done. Dress it onto a large dish and serve a sauceboat of gravy apart, also a small plateful of grated horse-radish, and Yorkshire pudding if desired, for which refer to the garnishings. 627.-ROUND OF BAEEF, BAA/SED, BORDELAYSE. Prepare five to six pounds of round of beef, brown it all over in butter in a saucepan, strewing with salt and pepper. Fry one chopped shallot and onion in butter, moisten with jBeef 2O3 a pint of red wine and a pint of broth, add this to the beef, boil up once, put on the lid and then braise it in the oven for three hours, basting at frequent intervals. Chop up twelve mushrooms and a tablespoonful of parsley ; drain the beef, strain the juice, and whatever remains in the strainer put in with the mushrooms. Skim all the fat from the gravy, add it to the mushrooms and thicken it with a spoon- ful of flour diluted in cold water, stir, simmer, then cover the meat with this gravy and decorate with stuffed tomatoes. 628.—ROUND OF BAEEF BOURGUIGNONNE. Chop one shallot, one onion, and a small bit of garlic; fry slowly in butter ; fry also in butter four pounds of round of beef cut in large uniform squares, seasoning with salt and pepper; add the fried onion and shallot, and when a fine brown color is attained, drain off some of the fat and stir in a Spoonful of flour ; cook for several minutes, then wet with a pint of broth and half a pint of white wine and add a bunch of garnished parsley; stir till the first boil, cover the sauce- pan and keep it on a gentle boil for two hours; throw in a handful of chopped parsley and half a canful of minced mushrooms; simmer for ten to fifteen minutes longer, re- move it on one side, skim off the fat, take out the bouquet, and serve in a deep dish. 629.-ROUND OF BAEAEF, FLBM/SH STYLE. Have about five quarts of water in a large soup-pot, put in six pounds or so of round of beef, boil, skim properly, Salt and add the same ingredients as for a pot-au-feu ; let boil for two hours. Put a cabbage in another saucepan with Some broth, a piece of salt pork, an onion, a garnished bouquet, a large carrot, one turnip and six whole potatoes; braise this in the oven for two hours, then drain all these through a coarse colander, take out the pork and separate the vegetables. Dress the boiled beef on a dish, surround it 2O4 jSeef with the cabbage and around this lay the carrots cut in slices, the sliced pork, turnip and potatoes; pour a little of the broth over and serve. 630–ROUND OF BAEEF, HOCHE POT. Cut the meat into large squares, fry these in butter with a sliced onion, salt, pepper, some small carrot balls, and dice of lean salt pork. When properly colored, drain off the fat, stir in a spoonful of flour and moisten with a quart of broth, not ceasing to stir till it comes to a boil, then add a bunch of garnished parsley, one dozen peeled and skinned chestnuts and as many mushrooms; cover and let cook for several hours; stand it on one side to rest for fifteen minutes before serving; take off every particle of fat, remove the parsley and serve in a very hot deep dish. 631.—ROUND OF BEEF, VARSO VIAN. Brown a piece of round of beef in either butter or fat till a good color is attained. Quarter a cabbage, blanch it in boiling water, drain and put it with the meat, dilute with a pint of broth, add a bunch of parsley, a carrot, an onion, salt and pepper, boil together, put on the lid and braise in the oven, basting the meat from time to time, adding more broth should it reduce too quickly; let it braise for three hours. Take out the meat, lay it on a dish, drain the cab- bage through a colander, remove the carrot, onion and pars- ley and crush the cabbage slightly with a spoon, then dress it around the beef. Skim every particle of fat from the gravy, and serve in a sauceboat with the meat. 632.—SLICES OF BOILED BEEF, LYONNESE. This is an excellent and economical way of using the beef from a pot-au-feu or any other beef soup. Proceed by slic- ing it neatly and laying it in with a minced onion that is jčeef 205 being fried in butter, salt and pepper over, brown nicely, add a dash of vinegar and some chopped parsley and serve it dry as it is on a dish. 633.−SMORED BEEF WITH CREAM. Mince a pound of smoked beef and plunge it into boiling water to unsalt slightly, drain and set the meat in a sauteuse with a pint of cream, a little pepper and a pinch of sugar; Simmer for ten minutes and serve in a deep dish. 634.—BROILED BEEFSTEAK, MA/TRE D'HôTEL. An ordinary beefsteak can be garnished and served the Same as a broiled tenderloin steak. 635.—BROILED BEEFSTEAK AND SMOTHERED OAVIOAVS. Broil a good steak like explained in porter-house steak; lay it on a hot dish and cover with smothered onions. 636.-BROILED PORTER-AOUSE STEAK. Make a charcoal fire if possible and keep the gridiron very hot; have the steak lying on a dish, season with salt and pepper and then roll in olive oil. Range the meat on the hot gridiron, and should it catch fire from the falling fat, ex- tinguish the flames with a small broom dipped in cold water. Seven or eight minutes after turn it over and leave it the same length of time on the other side. Experience will teach one how to judge when properly cooked by the mere pressure of the finger onto the meat. Lay the steak on a dish and spread over with some maitre d'hôtel butter. 637.-RIB STEAA, MARSEILLAISE. Broil a fine well-seasoned rib steak; fry four potatoes trimmed into thin rounds and dress these on both ends of a 206 jSeef dish, lay in the steak and decorate it with eight whole toma. toes fried in butter and seasoned with a bit of garlic, salt and pepper. 638.-RUMP STEAK, CLAREMONT. Cook a good rump steak in a sauteuse with butter; lay it on a dish, garnish with fried onions and fried julienne pota- toes, serve some warmed maitre d'hôtel butter in a sauceboat at the same time. 639.—FRIED RUMPSTEAK, FAMILY STYLE. Have a good thick rump steak fried quite rare. Cut some bacon into small pieces, blanch in boiling water with twelve small white onions, and drain as soon as parboiled ; throw them into very hot butter and fry over a fierce fire, drain once more and put them with the steak, adding a garnished bunch of parsley and a little broth ; boil up once, strew with a little chopped parsley, cover the pan and put it in the oven for thirty minutes, then remove, squeeze over the juice of a lemon, toss gently and dress the meat onto a dish with the garnishing and gravy poured over after removing the bunch of parsley. Serve very hot. 640.-RUMP STEAR GRAND MOTHER'S STYLE. Slice three medium onions and carrots, put them in a saucepan containing cold water and salt, let boil for fifteen minutes. During this time fry a good thick steak quite rare, seasoning with salt and pepper; drain the vegetables, throw them over the meat and wet with a little broth, cover the pan and push it in the oven to cook for twenty to twenty- five minutes, then take it out, lay the meat on a dish and pour the vegetables and gravy over. jšeef 207 641–RUMPSTEAK, MEXICAN STYLE. To be prepared exactly the same as rump steak Tyrolese, only adding some chopped chervil and tarragon and the juice of a lemon to the garnishing. 642. –RUMP STEAA, MIRABEA U. Broil the steak the same as for Montpensier; dish it up and decorate with anchovy fillets, stoned olives blanched in boiling water and some chopped parsley and chervil; pour anchovy sauce around. 643.−RUMP STEAK, MONTPEAVSIER. The rump steak is cut from the hip loin ; it can be divided into several steaks or left in one large one of four to five pounds; this can be broiled. Put some good anchovy butter on a dish, lay the steak over and decorate with fried julienne potatoes. 644.—A UMP STEAA, TYROLESE STYLE. Make a garnishing composed of three chopped tomatoes fried in butter, also a little chopped onion fried separately in butter, salt, pepper and minced green peppers; mix all to- gether then add chopped parsley, a tablespoonful of bread- crumbs and a little broth; simmer the whole gently. Fry the rump steak, dress it on a dish and pour the garnishing OVer. e 645.-PLAIN OR SIRLO/AW STEAK. A steak or a sirloin steak is cut from the short loin of the beef, removing the aitch-bone; the tenderloin can be cut away and used for other purposes. A plain steak should weigh eleven to twelve ounces, a sirloin seventeen to eigh- 208 jãeef teen, the double sirloin one pound and two thirds. A steak is always better cut thick than thin, as it retains its juice and cooks to better advantage. 646.-SIRLOIN STEAK IN SURPRISE. Cut off a fine sirloin steak from a short loin of beef, pare it to weigh from eighteen to twenty ounces, season well with salt and pepper and lay it on a dish, pour over a little oil and set it in a cool place for a few hours, turning the meat over from time to time. Roll out six to eight ounces of puff paste, keeping it longer than its width. Drain out the steak, lay it exactly in the centre of the paste, cutting it off evenly on all the four sides, then bring the edges over the steak to meet in the centre, fastening together with beaten egg. Make another small flat of the paste the exact size of the sirloin, attach that on top, brush over with egg and decorate with a knife. Lay this on a baking pan and cook it in the oven for thirty minutes, covering with paper should it threaten to brown too quickly ; remove and serve on a dish as it is. Have a sauceboat with either maitre d'hôtel, Bearnaise, Colbert or Bordelaise sauce served apart. This steak is excellent, as all its flavor and aroma remains concentrated in the paste. 647.—STE WED BEEF WITH CHESTWUTS. Take three pounds of beef and put it into a stewpan with salt, pepper, a little grated nutmeg and half a pint of cold water; let it simmer gently for two hours. Boil one pound of chestnuts for half an hour, take them from the water, peel them whole, and half an hour before the meat is done put in the chestnuts to finish cooking. Rub a teaspoonful of flour with the juice of half a lemon, put it in with the meat without breaking the chestnuts; dish them up nicely around the meat and pour the sauce over. JBeef 269 648.—RA W, CHOPPED TENDERLOIN OF BAEEF, V/EMAWESE STYLE. Chop up about two pounds of raw tenderloin of beef after well freeing it of all the fat and nerves; form it with both hands into a large ball, flatten down and make an indent in the centre, in this break a whole egg; lay it on a round dish and decorate around with alternate clusters composed of: One of capers, one of chopped gherkins, one of chopped parsley and one each of chopped yellow and white of a hard- boiled egg; around these lay a string of anchovy in oil fillets; on the summit of the ball tastefully arrange a few Sprigs of parsley, and send it to the table. 649-KEFTEDAES OF TENDERLOIN, HUNTER'S STYLE. Chop up about four pounds of lean unnerved tenderloin of beef; put it in a vessel to season with salt, pepper, a little grated nutmeg and a pinch of cayenne; mix together with the hands. Strew the table with flour and on it divide the preparation into eight parts; form each one into a flattened ball and lay them in a buttered sauteuse; cook on both sides for a few moments, leaving them quite rare; dress neatly on a dish and cover with Hunter's sauce. Serve very hot. 65o.—MINCED TENDERLOIN OF BAE EF WITH MUSHROOMS. Mince finely some tenderloin of beef left over from a previous meal; heat some of its own gravy, put in the meat and a few chopped mushrooms ; simmer gently for fifteen minutes. Make a Duchess potato border, dress it around a baking-dish, pour the minced meat in the centre, cover with bread raspings and a little melted butter, bake in the oven and serve very hot in the same dish. 14 2 IO jBeef 65 I.-MINIONS OF TENDERLOIN OF BAEEF. To prepare the minions it is necessary to have a good tenderloin of beef to weigh about four pounds after being pared and trimmed ; cut from it ten or eleven slices of uni- form size and thickness, sufficient to make a good entrée, flatten highly, pare into rounds, season and lay them in a dish to marinate in oil, then use according to recipe. 652.-MINIONS OF TENDERLION OF BAEEF AS VEAW/SOW. Cut from either end of a tenderloin of beef eight fine slices, four from each end, flatten with the handle of a knife, lard them the same as a sweetbread and put them for a day or two in a good marinade. When ready to use, drain them on a cloth, wipe neatly and fry them quickly in a sauté pan with butter. Dress them symmetrically on a dish, pour over a Huntsman's sauce, and serve a dish of mashed sweet potatoes at the same time. 653.−MINIONS OF TENDERLOIN, BA WARD. Marinate eight minions of tenderloin of beef in sweet oil with pepper and salt added. Cut into thin juliennes eight mushrooms, three truffles, the white part of a cooked chicken, a little cooked ham and boiled smoked tongue, and two artichoke bottoms; add this garnishing to some good Madeira or sherry wine sauce. Take eight pieces of foies-gras from a terrine with a spoon dipped in hot water and lay them on a cold plate. Fry the minions in a frying-pan, serve them on a dish and lay a piece of foies-gras on each, cover with the garnished sauce and surround with julienne fried potatoes well drained from their fat. 654.—MINIONS OF TENDERLOIN, BERNARD. Fry eight minions of tenderloin, dress them on a dish, and on top of every one range a stuffed cucumber ; on either side JBeef 2 I I place four Baptistine eggs, and on the ends eight large Chateau potatoes; pour a good Périgueux sauce over all. 655.-MINIONS OF TENDERLO/W, BIGNON. Add to a pint of tortue sauce one dozen mushrooms, one dozen olives, the same quantity of small glazed onions and Some squares of boiled salt pork fried in butter. Simmer together for a quarter of an hour and during this time fry eight minions in a frying-pan; also bake eight small stuffed tomatoes. Arrange the minions on a dish, the tomatoes one on each, and pour the garnishing around the whole. 656.-MINIONS OF TENDERLOIN, BROILED, CURRA AVT SA UCE. Broil eight marinated minions of tenderloin prepared as described in Bayard, and when done dress them over some Currant sauce laid on a dish. 657.-MINIONS OF TENDERLO/W, CARAVOT. Braise eight small white onions to a fine golden color; add them to a pint of half glaze and tomato sauce, also about twenty small mushroom heads and a little chopped parsley, boil altogether. Fry eight minions quickly, keeping them quite rare; lay them in a china dish that can be served at table and pour the garnishing over, cover and simmer for a few moments on the range, then send to table while steaming hot. 658.—MINIONS OF TEAWDAERLOIN, CHERON. Open a box or a can of vegetable Macedoine, throw the contents into boiling water, then drain ; put them into a small sauteuse with two ounces of butter, salt, pepper, and a pinch of sugar. Likewise open a box or can of artichoke bottoms, wash them also in boiling water, drain and lay them in a buttered sauteuse, seasoning with salt and pepper ; put 2 I 2 §eef both sauteuses in the oven to heat for a few moments. Fry eight minions. Cover the bottom of a dish with Béarnaise sauce, lay the meat over, the artichokes on these, and use the Macedoine for covering the artichokes. Serve very hot. 659.—MINIONS OF TENDERLOIN, D'URVILLE. Prepare and fry eight minions of tenderloin. Cover when dressed with well-made Duxelle sauce and surround with eight spinach timbales. Serve very hot. 66O.—MINIONS OF TENDERLOIN, GRAND Aſ UAVTSMAAV. Dress a pint of purée of lima beans on a dish, lay the minions over prepared as for venison, and cover with Grand Huntsman's sauce. 661.—MINIONS OF TENDERLOIAW, LUNE VILLE. As soon as the eight minions fried in a pan are done, lay them on a hot dish ; fry also eight reed birds with butter in a sauteuse, salt properly and when finished lay each one in a timbale, the same as the Washington minions, put a timbale on each piece of meat and surround the whole by stuffed mushrooms; cover with Périgueux sauce. 662. – MINIONS OF TENDERLOIN OF BAEEF, MA/OR-DOMO. Marinate eight minions the same as for Bayard, fry and place them on top of some purée of lentils; cover with poivrade sauce. 663–MINIONS OF TENDERLOIN, MELBA. Arrange eight fried minions of tenderloin on a dish; cover each one with two lengthwise halves of banana floured and fried in butter to imitate a cross, and surround the meats with eight small stuffed tomatoes; cover with rich tomato sauce and serve at once. - JBeef 213 664.—MINIONS OF TENDERLOIN, ME VERBEER, Blanch and then finish to cook in fat a cupful of good risotto rice, adding a few squares of ham and the same of mushrooms. Dress the rice dome-shaped on a dish, lay eight nicely broiled minions of tenderloin of beef around, and have as many broiled lamb’s kidneys cut in halves, which must be arranged on top of the rice to finish covering it entirely; pour a Périgueux sauce over all. 665.—MINIONS OF TENDERLOIN, OUDINOT. Have the minions fried, and then finish with the sauce and a garnishing precisely as sweetbreads Oudinot. 666.—MINIONS OF TENDERLOIN, PELISSIER. Fry in a pan with butter eight minions of tenderloin. Fill the bottom of a dish with Béarnaise sauce, lay the meat over and on each slice arrange a small bouchée filled with a purée of lima beans, allow one stuffed mushroom for every minion to be dressed symmetrically around. Serve very hot. 667.-MINIONS OF TENDERLOIN, PIGNOL. Marinate and cook eight slices of tenderloin precisely as venison, cover with Pignol sauce, and serve separately a good chestnut purée. 668.-MINIONS OF TENDERLO/W, POIVRADE SA UCE. Drain the meats well from their marinade before cooking them ; dress and pour over a well-prepared poivrade sauce. 669.-MINIONS OF TENDERLION, POMPADOUR. Fry the minions as described for venison ; fry also as many round slices of bread, shaped exactly to the size of the meat and cover these with very much reduced Soubise 2 I 4 jBeef onion purée, then brown them lightly in the oven. Lay these crusts on a dish and the minions on top ; cover with a sauce made of half Béarnaise and half tomato. On each minion range a thick slice of truffle and garnish around with small olive-shaped potato balls roasted in butter. 670–MIN/O.WS OF TENDERLOIN, STANLEY. Broil a sufficient number of minions of tenderloin of beef. Fry some floured halved lengthwise bananas in butter; cover the bottom of a dish with Stanley sauce, lay the minions atop and on each one arrange two pieces of the banana, one to cross over the other; beside the meats dress a pinch of grated horseradish and decorate both ends with eight small pear-shaped potato croquettes. 671. – MINIONS OF TENDERLOIN, STRASBURGER. Dress eight fried minions on a dish ; cover every one with a slice of foies-gras; prepare a little stew composed of mushrooms, small glazed onions and small roasted Chipolata sausages; cover the meat with the sauce and pour the garnishings around. 672–MINIONS OF TENDERLOIN, TURBIGO. Fry eight slices or minions of tenderloin of beef, dress them onto a dish ; on each one place a small pear-shaped chicken croquette; around arrange small clusters, one of mushrooms, one of braised sliced sweetbreads, one of chicken quenelles and one of stoned olives, cover all with Madeira Sa U1 CC. 673–MINIONS OF TENDERLOIN, WASHINGTON. Trim eight round tenderloin minions each to weigh between three to four ounces, and to be of the same thick- ness and dimensions throughout ; cover with salt, pepper, and oil. Roll out a piece of foundation paste and with a pastry cutter form it into rounds; butter eight small channeled jSeef 215 timbale moulds, line them with the paste, pressing it well with the thumb so it adheres to the mould ; fill these with raw rice, lay them on a baking-sheet and bake in the oven ; as soon as cooked, throw out the rice and keep the timbales hot. Prepare eight small Duchess potatoes, put them in the oven in a buttered sauté pan. Fry the minions on both sides in a pan; cover a dish with Colbert sauce, lay the meats over with one of the potatoes on each slice, and Surround with the small timbales filled with Montglas garnishing. 674.—SLICES OF TENDERLO/W OF BAEEF, MILANESE. Should there be any cold tenderloin of beef left from the day before, cut it into fine slices, lay them in a sauteuse, also the gravy left over with the meat, and heat slowly without boiling too hard. Prepare a good Milanese risotto and dress the slices of meat in a circle on a dish, pour the risotto in the middle and the sauce over the tenderloin. Any other garnishing can be used for utilizing the tenderloin that is likely to remain from a large luncheon or dinner party. 675.-BROILED TENDERLO/W STEAK, BEARNAISE. As soon as the steaks are broiled, dress them neatly on a dish. Make a good Béarnaise sauce and cover all the edges of the meats with it, and on top of each steak dress a cluster of fried julienne potatoes, placing more on either end of the dish. Have all very hot when serving. The proportions are three fine thick steaks for eight persons. 676–BROILED TENDERLO/W STEAK, AORDE/A/SA MARROW. Dress the broiled steaks on a dish. Poach one dozen pieces of beef marrow cut half an inch wide in boiling water, drain and lay them atop of the steaks; cover all with good Borde- laise sauce and serve at the same time some château potatoes in a vegetable dish. 216 JBeef 677—BROILED TENDERLOIN STEAK, MAſſRE D'AſOTEL. Each steak to weigh eight to nine ounces. Season the meats well with salt, pepper, and sweet oil; broil over a good grill fire; they take from fourteen to fifteen minutes to have them cooked medium. Serve on a dish, pouring over melted maître d'hôtel butter and at the same time have fried pota- toes laid on a dish covered with a napkin. 678.—BROILED TENDERLOIN STEAK, SPANISH STYLE. Broil eight small steaks cut from the tenderloin ; dress them on a hot dish and pour over and around some well prepared Spanish garnishing. To be served with a dishful of Lyon- nese potatoes. 679.—BROILED TENDERLOIN STEAK, VERNOW. Broil three tenderloin steaks when eight persons have to be served. Dress them on a dish and pour some Vernon garnishing around ; serve very hot and at the same time a vegetable dishful of chopped fried potatoes. 68O.—BROILED TENDERLO/W STEAK WITH MUSHROOMS. Pare three fine steaks for eight persons cut from a tender- loin of beef; flatten, season and broil; they should each take about fifteen minutes to be done to perfection. Serve on a hot dish and pour over and around some mushroom garnish- ing stirred in with Madeira sauce. 68 I.—BROILED TEAWDAFRLO/W STEAA WITH TRUFFLES. While broiling the steaks, heat a little Madeira or sherry sauce; slice four or five large truffles and keep them warm in a little sherry wine; range them on top of the dressed jSeef 2 17 steaks and cover the whole with the Madeira sauce. To be served with baked mashed potatoes. Three steaks suffice for eight persons. 682.— TOURNE DOS OF TEAWDERLO/W, AMEL/A. Peel and wash eight Jerusalem artichokes, cook them for ten minutes in a saucepan with water and salt, then refresh in cold water and drain on a cloth. Make an opening in the centre and empty them out three quarters deep with a round spoon ; fill with some good duxelle, and cover with a thin slice of fat pork. Put a few slices of the same pork on the bottom of a sauté pan, then a sliced onion, a little cut- up carrot, garnished parsley and the artichokes; wet with a pint of gravy or broth and braise for twenty-five to thirty minutes, basting occasionally. Fry eight tournedos of beef in a frying pan; cover the bottom of a dish with Béarnaise sauce, lay the meats over, and on each tournedos a small bouchée filled with chicken purée; around arrange the artichokes free of all their fat and serve very hot. For the tournedos refer to No. 694. 683–TOURNEDOS OF TENDERLOIN, CLA REMONT. Fry eight small pear-shaped potato croquettes, four sliced onions, eight small corn-fritters and eight very small pear- shaped chicken croquettes. Fry also eight tournedos, dress them on a dish, with one stuffed mushroom on each (that is if any fresh mushrooms be handy, if not they may be omitted), pour over some Madeira sauce, and arrange the above preparations alternately around. 684.— TOURNEDOS OF TENDERLOIN, CLUNY. Prepare and fry eight tournedos ; cut a cooked unlarded *weetbread into eight escalops or slices, dip each one in *śg and bread-crumb and fry in butter. Make a pint of 218 jBeef thick chestnut purée, lay in a dish, dress the tournedos around and finish by covering the purée with the sweetbreads and the whole with good poivrade sauce. 685.-TOURNEDOS OF TENDERLO/W, FARMER'S STYLE. Cut up all the sorts of vegetables very fine consisting of two carrots, one turnip, one parsnip, one leek and two ar- tichoke bottoms; plunge them into cold water and boil for twenty minutes, then drain them out and return them to the saucepan to moisten with sufficient broth to cover barely; leave to cook without stirring until they are almost dry, then mingle in a few spoonfuls of tomato sauce to remoisten. Lay these vegetables on the bottom of a dish, place eight fried tournedos on top, and on each one arrange a small stuffed tomato. Serve while very hot. 686. TOURNEDOS OF TENDERLO/W, 9 UD/C. Proceed by frying eight tournedos of tenderloin in a pan; dress and surround by eight braised lettuces, and finish by pouring over some good half glaze sauce. 687. TOURNEDOS OF TENDERLO/N, MA/RE. Fry eight tournedos and lay them on a dish. Bake eight stuffed fresh mushrooms and as many small stuffed tomatoes in the oven ; range a piece of beef marrow poached in boiling water, and drained, on every tournedos and place the mushrooms and tomatoes around. Cover with very hot Bordelaise sauce. 688.— TOURAWEDOS OF BAEEF, WEAPOLITAN STYLA2. Fry eight tournedos and dress them on a bed of Neapol- itan macaroni, arrange a piece of fried banana on each and cover lightly with tomato sauce. jSeef 2 I 9 689.—TOURNEDOS OF TENDERLOIN, RICH. Braise eight artichoke bottoms and fill each one with cooked fresh green peas liberally buttered, and over lay a thick slice of truffle. Fry eight tournedos; dress them on a dish, the artichokes on top, and finish by placing small clusters of boiled and buttered string-beans on all the corners of the meat. 690.—TOURNEDOS OF TENDERLO/W, ROSSINI. After the tournedos are fried, dress each one separately on a small flat chicken croquette the exact size and form of the pieces of meat. On every one lay a thick escalop or slice of foies-gras, and cover all with Madeira sauce; decorate around with large mushroom heads. 691.- TOURNEDOS OF TENDERLO/W, SALVINI. A tournedos is smaller than a minion and is just sufficient for one person; fry them quite rare on both sides. Have a good Madeira or sherry sauce and in it put a few sliced mushrooms, a little grated parmesan and a few fresh bread- raspings; boil till slightly thickened. Lay the tournedos in a baking-dish, cover with the above preparation, bestrew with raspings and a little butter, and push the dish into a hot oven to brown for four to five minutes; serve at once in the Same dish. 692. – TOURNEDOS OF TENDERLOIN, TRIANON. Prepare and cook eight tournedos of tenderloin ; lay them symmetrically on a dish and cover entirely with very thick Béarnaise sauce, omitting the parsley. On top of each piece of meat, dress four fine truffle lozenges, and between the tournedos intercalate a cluster of julienne fried potatoes and one of fried onions. 22O jSeef 693.—TOURNEDOS OF TENDERLO/W, VILLEMER. Prepare eight round toasts, hollow the centres out slightly and fill in the space with Soubise onion purée; strew with bread-raspings and butter, then bake in the oven. Broil eight tournedos, dress them on a dish over the toasts, and garnish around with Parisian potatoes roasted in the oven ; cover with good Bordelaise marrow sauce, and serve ex- tremely hot. 694.—TOURNEDOS OF TENDERLOIN WITH MUSH ROOMS. For eight persons it will require four to five pounds of the thick middle part of a tenderloin of beef. Cut it up so to obtain eight even-sized pieces, flatten with a cleaver, and trim into neat rounds; lay them on a dish to season with salt and pepper, and pour over a little sweet oil. Just before serving- time fry them quickly in a frying-pan, to brown on both sides, keeping them quite rare, then lay on a dish, and leave in a warm place. Add about twenty mushrooms to a Madeira or sherry sauce, simmer slightly, and pour it over the meats. 695–TOURNEDOS OF TENDERLOIN, ZINGARA. Cut small julienne sticks of truffles, cooked ham, and mushrooms; add them to a Zingara sauce. Fry the eight tournedos, and cover entirely with the garnishing. 696.--TENDERLOIN OF BEEF AS VENISON, MARIAWA TED. Lard and marinate a tenderloin of beef the same as for Damseaux. Cook and dress it on a purée of dried white beans, and cover with venison sauce. j6eef 22 I 697–TENDERLOIN OF BEEF, LARDED, ROASTED (WHOLE), CHRISTOPHER COLUMBUS. A roasted, larded tenderloin, to be garnished with eight Small spinach timbales and eight macaroni croquettes. Ma- deira sauce to accompany the meat. 698.—TENDERLOIN OF BAEEF (WHOLE), DAMSEA U.K. Pare a fine piece of tenderloin of beef weighing from three to four pounds, lard the top with very thin lardons, and lay it in a dish to macerate with salt, pepper, a few spoonfuls of olive oil, thyme, bay leaf, parsley leaves, a sliced carrot, and an onion. It can be left in this for a whole day, turning it over occasionally. Plunge six tomatoes into boiling water, peel and extract all the juice and seeds, then cut them up into pieces (or the thick part from a can of tomatoes may be used instead). Slice four green peppers very fine, also one large onion and a dozen mushrooms; mix these ingredients together, and dredge with salt and pepper. Lay the tender- loin in a roasting-pan with the garnishings laid all around, pour over a little white wine and broth, and set the pan in the oven to roast the meat for forty-five minutes, while bast- ing now and then and adding more broth when necessary; after this length of time both meat and garnishings should be cooked. Take out the tenderloin, lay it on a hot dish, and with a skimmer remove all the garnishings and dress them around the meat; pour a glassful of Madeira or sherry wine in the gravy, also a little Meunière (flour mixed with cold, water), stirring until it thickens; then strain it into a Small saucepan. Skim off all the fat from the surface, and serve this gravy in a sauceboat with the tenderloin of beef. 699.—TENDERLOIN OF BAEEF, LARDED, ROASTED (WHOLE), FRANCILLOW. Roast a tenderloin of beef, and when dressed garnish with eight stuffed braised onions and as many stuffed tomatoes and potato croquettes. Serve tomato sauce separately. 222 jSeef 700,—TENDERLOIN OF BAEEF, LARDED (WHOLE), MARAECHAL. Lard a fine tenderloin of beef, put it in a marinade con- sisting of a large glassful of sherry wine, two sliced carrots and onions, a bay leaf, a little thyme, a few whole peppers, parsley leaves, salt and pepper; leave for several hours; af- terwards lay the meat in a baking-pan and roast it in a hot oven. Serve it on a dish, and garnish it with some braised carrots, some warmed mushrooms and Parisian potatoes, serving Madeira sauce in a sauceboat. - 701.- TENDERLO/W OF BAEEF LARDED (WHOLE), MILA WESE. Prepare the tenderloin as described for Printanier; have ready a pint of good Milanese risotto, and dress it around the meat laid on a hot dish and use the gravy for making a good Madeira sauce; pour some of this over the tenderloin and serve the rest in a sauceboat. 702.—TENDERLOIN OF BEEF, LARDED, ROASTED (WHOLE), PIERRE LEGRAND. Garnish a roasted, larded tenderloin with vegetable mace- doine mingled with Bechamel sauce, also with eight potato croquettes; cover lightly with its own gravy, and serve with a sauceboat of tomatoed Béarnaise sauce. 703–1 ENDERLOIN OF BEEF LARDED (WHOLE), - PR/AVTA MVEA’. Trim a fine tenderloin, and lard it neatly; place in a roast- ing-pan a few slices of fat pork, a minced carrot and onion, a few parsley roots, a bay leaf, and a little thyme; range the tenderloin over, add a glassful of water, and cover the meat with some good dripping, salting it well over ; put it in a hot oven, baste occasionally, and cook for thirty minutes, jSeef 223 which will be ample if the oven be hot. Remove, lay the meat on a dish and strain the gravy into a bowl, throw out the pork and roots, and put the meat back in the pan, pour over a good glassful of sherry wine and the same of broth, Set it again in the oven and leave for five to six minutes, basting often so to glaze the tenderloin, then lay it once more on a dish, strain this gravy into a small saucepan, boil and thicken with a spoonful of flour diluted in a little water; surround the tenderloin with plain boiled vegetables, using all or any of the following: peas, cauliflower, string-beans, olive-shaped carrots and turnips, and potatoes cut also in olives. Pour a little of the gravy over, and serve the re- mainder apart. 704.— TENDERLOIN OF BAEEF ROASTED (WHOLE), SCOTCH STYLE. Roast a tenderloin of beef in the oven and make a Madeira sauce with the gravy. Dress the meat on a dish, and decorate with eight small noodle timbales filled with mashed Jerusalem artichokes, cover lightly with the Madeira Sauce and send the surplus to the table in a sauceboat. 705.—FRESH BEEF TONGUE, BOURGEOISE. Soak a beef tongue in cold water for several hours, then put it in a saucepan in slightly salted cold water, and boil for about half an hour; drain, and peel off the outer skin; return the tongue to the saucepan with a garnished bunch of parsley, twelve small onions, a couple of dozen small olive- shaped carrot balls, and a quart of broth; boil, cover and let braise in the oven for two hours, basting over frequently; drain out the tongue and the vegetables; lay the former on a dish, dress the vegetables around; skim all the fat from the gravy, and should it not be sufficiently reduced, put it back on the fire and when done pour it over the tongue. 224 jSeef 706.—BEEF TONGUE, DUXELLE. After braising the tongue as for Bourgeoise, strain the skimmed gravy, and put it into a small saucepan, adding six chopped mushrooms, one minced onion fried in butter and about two tablespoonfuls of chopped parsley; boil and thicken with a spoonful of flour diluted in a little cold water, stir till boiling point and pour this over the tongue split lengthwise in two without separating the parts. 707.-BEEF TOWGUE, P/QUANTE SA UCE. Blanch and braise a tongue the same as for Bourgeoise, drain it onto a dish, and strain the gravy; reduce half a glassful of vinegar, add to it the gravy carefully skimmed, and thicken with a spoonful of flour diluted in a little cold water; reduce this again slightly ; strain the gravy once more and pour it over the tongue. Serve with a purée of white beans. 708–BEEF TONGUE WITH SPINACH. Cover the bottom of a dish with spinach cooked with butter; lay a braised tongue over, split it lengthwise in two and pour on the gravy after it has been well reduced. Every time a meat is braised be careful to keep a little of the gravy as it is useful for making Madeira, sherry, or half glaze sauce to serve with some other meat, also always put aside in a cool place the fat skimmed from a gravy, as the next day a good stock will be found at the bottom useful for many purposes. 709–BROILED TRIPE, MA/TRE D'HôTEL. Select four fine pieces of very thick honeycombed tripe; season on a dish with salt, pepper, and olive oil. Put the pieces on a gridiron and broil on both sides; serve and cover with warmed Maitre d'hôtel butter. jSeef 225 710–TRIPE, LVONNESE STYLE. Mince four onions, fry them in oil, add four pieces of tripe cut into thin lengths, and cook on the hot fire for twenty minutes, having the whole nicely browned, salt and pepper over and when properly done add a little fat, a dash of vine- gar and chopped parsley ; it is now ready to serve. 711.—TRIPE, PROVINCIAL STYLE. Cut two pounds of very white tripe in two-inch lengths; fry two chopped onions in butter with a dozen chopped mushrooms, cook from ten to fifteen minutes, then moisten with half a pint of broth, adding two or three peeled, cut-up tomatoes, a garnished bouquet, a clove of garlic and a glass- ful of sherry wine, boil for twenty minutes, then take it off the fire. Fry the lengths of tripe in butter till quite brown, strain the above sauce over and let simmer for a quarter of an hour; put the whole into a deep dish and serve at On Ce. I5 |York. 712.—BROILED BACON. Cut off thin slices of bacon and lay them on a very hot gridiron ; when done on one side turn to brown on the other; they should be crispy but not dry. 713–PORK AND BEANS. Take a china dish that can stand the heat of the oven and in the middle of it set a good-sized piece of salt pork already cooked with beans the same as described in salt pork and beans; finish filling the dish with the beans, pour a little molasses over the top and strew with cracker dust; bake in the oven till well browned. 714.—BROILED PORK CHOPS. Season eight fine, fresh pork chops with salt and pepper, roll them in oil and broil over a steady fire. They are to be served with mashed potatoes. 715.--PORK CHOPS, P/QUANTE SA UCE. To be prepared exactly as for chops with Robert sauce, replacing the latter by piquante sauce, adding a few thinly- sliced gherkins and a little chopped parsley. 226 |York - 227 716–PORK CHOPS, ROBERT SA UCE. Sauté eight fine large pork chops in butter placed in a Sautoire; when browned on both sides, drip out all the fat and replace it by some Robert sauce, then leave to cook slowly for fifteen minutes longer. Range the chops on a dish, pour the sauce over and serve with any kind of pota- toes. 717.-BROILED PIGS' FEET. Pigs' feet are to be procured already prepared at any French pork butcher's. They only require to be broiled after brushing with oil on a very hot gridiron, to prevent adhering. 718.-PIGS FEET, ST MENEHOULD. These can be purchased already prepared at any first-class French pork butcher's. Broil and serve with Périgueux Saul Ce. 719.-BOILED HAM. Saw short the end bone of a ham ; soak the ham for a few hours in cold water, then put it in a saucepan with fresh cold water to cover, and boil constantly but slowly for two hours and a half to three hours; lift it out and leave on a dish till cold. The following day pare the ham neatly, remove the skin, dredge lightly with sugar and glaze in the oven for a few moments, or else design a pattern on its surface with a hot poker. Dress it onto a clean dish and surround either with jelly or parsley leaves. 720.—HAM WITH SOURCROUT. Boil the ham the same as cold boiled ham, only serve it hot, garnished with cooked sourcrout. 228 Nork 721.-H.A.M WITH SPINACH, MADEIRA SA UCE. Boil a ham for two and a half to three hours, take it from the water, remove the skin and trim the handle with a fancy paper frill ; glaze the surface of the ham the same as the boiled ham, and lay it on a dish ; surround with spinach cooked in gravy and serve a sauceboat of Madeira sauce separately. 722.-LOIN OF PORK, ROASTED, WITH SPVAWA CH. - Pick out the nerve chain running through the loin, place the meat in a dish to season with salt, pepper, thyme, bay- leaf, sliced onion and carrot, pouring a little sweet oil over all ; leave it to marinate for a few hours. Set the meat in a roasting-pan, smear with a little fat and put it to cook in the oven for three quarters of an hour while basting occasionally. Dress the pork onto a dish and on each end range some spinach cooked with butter; pour off the fat from the pan, replace it by a little broth, boil on the range for a few sec- onds and finally strain it over the meat; serve. 723–RACK OF PORK, ROASTED. Cook it exactly the same as a loin and serve with any kind of garnishing of vegetables. 724.—SALT PORK AAWD BEAMS. Soak the beans over night, changing the water the following day; put them on to boil with about a pound or so of salt pork, boil for ten minutes and again change the water; add a garnished bunch of parsley, an onion stuck with two cloves and a carrot cut in four ; leave to cook with a very little salt, and when done, take out the vegetables and pork. Put the beans in a sauteuse with a little butter, toss well and add a Noth - - 229 little chopped parsley; transfer them to a dish, arranging the pork, cut into slices, over. 725–SALT PORK WITH CABBAGE. Quarter a fine cabbage, cutting out the hard cores and outer leaves; wash it well, also a pound of salt pork. Put altogether in a saucepan with cold water and boil for about ten minutes, drain and change the water; return it to the fire, adding a bunch of parsley, an onion, and a carrot ; boil till all the ingredients are well cooked and the liquid almost evaporated ; take out the pork and with a skimmer break the cabbage up somewhat and serve it on a dish after remov- ing the carrot, parsley, and onion. Slice the pork, strain the stock freed from all its fat, and arrange the slices on the cabbage with the stock poured over all. 726.- BROILED SA USAGES. Always prick a sausage with the prong of a fork before broiling it and when to be served on toasts, as these should be well impregnated with the sausage juice which renders them succulent. 727.—COUNTRY SA USAGES. Country sausages are a specialty made in Springfield, Mass. They come in muslin bags and can be cut into any shape for long or cake sausages; a bag will cut into eight cakes ; flatten well with the hand and shape round ; they may be broiled or fried and served with good gravy or else on toasts. They may also be squeezed out of the bags and then pressed into any desired shape. 728.-CREPINETTE SA USAGES. The crepinette is a French sausage that can be purchased at any pork butcher's. They are to be broiled and served 236 [York either with tomato, half-glaze, or else Périgueux sauce and any kind of mashed vegetable. They may also be sautéd but broiling is far preferable. 729-DEERFOOT SA USAGES. This is another specialty, the meats being flatter and con- sequently whiter; they are to be cooked the same as country Sausages. 730.—EQUINOX SA USAGE MEAT. This comes in boxes from Equinox, Vermont, and being excellently prepared is most delicious. The sausages can be formed into any shape either for broiling, frying, or sautéing, but a round flat cake is preferable. 731.—GASTRONOMICAL SA USAGES. Put some well-prepared mashed potatoes into several bak- ing-dishes (pork and bean individual dishes), fry the sau- sages in a frying-pan.; when nicely browned, lay them on the potatoes, pour a little good gravy over, bestrew with bread- raspings, add some of the sausage-fat from the pan, and bake in the oven for a few moments to color well the surfaces; serve the small dishes on one large one. 732.-RISOTTO OF SA USAGES. Cook a cupful of rice as for a pilau, adding to it a little grated parmesan cheese, a little tomato sauce, plenty of salt and pepper, and a small pinch of cayenne. Broil or sauté sufficient sausages, cut each in three, and add them to the rice; serve altogether on a dish. 733.-RISOTTO OF SA USAGES, NEAPOLITAN STYLE. Exactly the same as for the plain sausages, arranging a row of tomato sauce all around. - York 231 734.—SPLIT AND BROILED SA USAGES. Plunge sixteen sausages into boiling water to stiffen, then Split lengthwise in two ; broil, and dress with some good gravy poured over. 735.—SA USAGES WITH SPINACH. Broil sixteen sausages and serve them on cooked spinach, or else on mashed potatoes, or a purée of fresh green peas or split peas; pour some good gravy over. 736.—SA USAGES WITH WHITE WINE. Fry either long or flat sausages; dress them on toasts and throw away the fat, replacing it by a glassful of white wine and thickening with a little Meunière; add chopped chives and parsley, finishing with a small lump of butter; pour this gravy over the sausages. 737-PORK TENDERLOINS, BROILED. Split each tenderloin lengthwise in two, dust with salt and pepper, dip in oil, and broil; after they are done and dished, pour over warmed mãitre d'hôtel butter. 738.-PIGS’ TONGUES, PO/VRADAE SA UCE. Steep eight pigs' tongues in cold water for several hours, then range them in a saucepan of cold water, and set this on the fire to boil for a few moments; drain and remove all the hard skin and ligaments, return the tongues to a sau- toire with the addition of a garnished bunch of parsley, one onion and a carrot, and partly cover with broth; braise them in the oven, remoistening if found necessary. When cooked, drain them out and split each tongue lengthwise in two with- out separating the parts; lay them one next to the other on a bed of cooked spinach, free the gravy from its fat, and strain it over the tongues. Serve at the same time a sauce- boat of Poivrade sauce. ſpeat |Sagtry. 739.-BOUCH AEES OF PUFF PASTE FOR SMALL PA 7TT/E.S. Make puff paste patties the same as a vol-au-vent, only rolling it out thinner, and cut them with a round channelled pastry-cutter any size required ; for some purposes they need to be smaller than for others. Lay them on a wet baking- tin, then take a plain pastry-cutter smaller than the first one, dip it into boiling water, wipe dry, and cut the patty lightly just in the centre, not inserting it too deeply; this will form a cover when cooked ; score lines around with a knife, bake till lightly browned, then empty it out the same as a vol-au- vent, and fill with the required ingredients, according to the recipe. 740.—CHICKEN PA TTIES. Make puff paste patties of a proper dimension so one will suffice for each person. Cut a boiled chicken or fowl into small squares, and with its broth make a little white sauce, binding it with two egg-yolks beaten in a few spoonfuls of cream ; strain this sauce into another sauce-pan, keep it hot, and add the cut-up chicken. When the patties are cooked and ready, scoop out all the soft inside paste and fill with the garnishing; put back the covers, and serve them very hot on a dish provided with a napkin. 232 (Deat Sagtry 233 741.-MONTGLAS PA TTIES OR BOUCHEES. Fill the patties with either white or brown Montglas gar- nishing, and serve them the same as the chicken patties. 742. –OYSTER PA TTIAES. Make eight small puff paste patties the same as described in the puff paste patties. Poach two dozen oysters on the fire, drain, and keep their liquor; prepare a little white sauce or bechamel, diluting with some of the oyster liquor, season with pepper and salt, and leave to simmer gently on the fire. Cut the oysters into large squares, add them to the sauce, and thicken with two egg-yolks beaten with a few spoonfuls of cream ; stir this into the above. Fill the patties, and ar- range them on a dish covered with a napkin. 743.—SWEETBREAD PA TTIES OR BOUCHEES. Prepare eight patties or bouchées as explained in crusts and pies. Braise three sweetbreads and finish the same as a Sweetbread vol-au-vent, cutting them up quite small, also a few mushrooms added. 744.—BEEF POT:PIE. Fragments of a tenderloin of beef cut into pieces is far preferable to any other part of meat for making pies, although any kind of tender beef can be used. Chop and fry an onion with butter in a saucepan, add the pieces of beef, Salt, pepper, a coffeespoonful of paprika pepper, a pint of good broth, five to six chopped tomatoes and a dash of Cayenne ; cook all for one hour, dilute with a little more broth if necessary to keep it sufficiently liquid, and thicken with a little flour and cold water; strew in some chopped parsley, taste to correct any deficiency in the seasoning, and 234 (Neat Sagtry, pour this stew into a pie-dish, cover the same as a chicken pot-pie, brush with egg and bake in the oven. 745.—CHICAEW POT PIE. Cleanse two chickens, cut them up as for stewing and range the pieces in a saucepan with some water, put it on the fire, remove at the first boil, refresh and replace them in the saucepan with water just to reach to their height, a little salt, a garnished bunch of parsley, an onion with two cloves, a quartered carrot, two dozen potato-balls and two dozen small white onions; when the chickens are sufficiently cooked, take out the parsley, large onion and pieces of car- rot. Dilute three tablespoonfuls of flour with a little cold water, stir it in with the chicken, simmer for a few moments, then throw in a small handful of chopped parsley. Pour both chickens and gravy into a pie-dish, cover with a flat made of puff paste parings, attach it well to the edges, brush over with beaten egg and mark a few designs on top ; set the dish in the oven, and when the paste is cooked, remove and serve while still quite hot. 746.—LAMB POT PIE. Make a good Irish stew, set it in a pie-dish and cover with crust the same as any other pot-pie; brush with egg and bake to a fine delicate brown; serve while still very hot. 747.—FROGS' LEGS, POT PIE. Divide the legs into two or four pieces according to their size, fry them quickly with butter in a frying-pan, seasoning with salt and pepper; remove and range them in a pie-dish, add a little white wine and a little broth, finely chopped chives and parsley. When the contents are cold cover the the dish with a flat of puff paste or else foundation paste, brush it well over with beaten egg, score lines around with (IDeat Sastry 235 the tip of a knife and bake for twenty minutes in the oven, covering with paper should it brown too quickly, then serve. 748. PIGEON POT PIE. To be made the same as a squab pot-pie, substituting pigeons for the squabs. 749.-SQUAB POTA/E. Cook four squabs the same as squabs in a saucepan, cut- ting each one in two; lay them in a pie-dish, pour the garnish- ing over, also the sauce, and cover the same as a chicken pot-pie, finishing precisely alike and serving it very hot. 750.-VEAL POT PIE. Make a blanquette of veal containing mushrooms and small onions, leaving out the egg-yolks; lay it in a pie-dish, cover the same as a chicken pot-pie and cook it similarly. 751.--SL/CED SALMON POT PIE. Butter a pie-dish liberally and lay in two fine slices of uncooked salmon, having them plentifully seasoned. Chop very finely one shallot or onion, fry it with butter in a sauce- pan, then moisten with a little white wine and broth ; boil, season this sauce well with a little essence of anchovy, a few drops of tabasco and a pinch of sugar; reduce slightly, and set it aside. When cold, pour it over the slices of salmon, cover with a flat of puff paste, brush with egg, and set the dish in the oven for twenty-five to thirty minutes; serve the pie very hot or it may be eaten cold if preferred. 752.-TIMBALE FOR ENTREES. Prepare half a pound of foundation or pie-paste, roll it on the table into a straight wide band to fit the sides of the 236 e (Deat Sagtry, mould and lay it around the inside of a plain timbale mould, fastening the two ends together with beaten egg. Roll out two round pieces of paste, one for the bottom, and press it down with a piece of floured paste ; surround the inside with paper, fill it up with raw rice and lay the other flat on top, wetting the edges so they adhere to the side paste, press it down with the fingers to form and pinch a rim around. Pare the paste off evenly with a knife, egg the surface, and cut a small round on its centre with the tip of a knife to make a cover without detaching it entirely. Put the timbale onto a baking-sheet and set it in the hot oven to bake for twenty-five minutes; remove, unmould and let stand till cold ; lift off the cover with a knife, pour out all the rice and paper and use as designated. 753.--TIMBA LE OF MACARONI, MILANESE. Boil, drain, and refresh half a pound of macaroni in cold water, then spread it out on a clean cloth and cut each cube into two-inch lengths ; lay them in a stewpan with a few truffles cut into juliennes, some cooked ham and cooked smoked tongue all the same size as the truffles, and pour in a little thick tomato sauce, boil and season liberally. Just when prepared to serve thicken the whole with a handful of . . grated parmesan cheese. Set a very hot timbale on a dish and fill it with the preparation. 754.—TIMBA LE OF WOODLES, GERMAN STYLE. Cook a pound of noodles in boiling salted water, then drain them. Fry a minced onion in butter, add the drained noodles, also a few fried bread-crumbs, a little sour cream and enough salt and paprika pepper to season well, thickening with grated Swiss cheese. Pour this into a very warm timbale. 755.-RICE TIMBALES, CREOLE STYLE. Fill a timbale with well-prepared Creole rice. (Deat [[Sastry - 237 756.-VOL-A U. VENT CRUST Have a pound of puff paste made with six turns, cut it in two and roll each half to the size of a medium dessert plate; dip a brush in water, wet one of the pieces of paste and lay the other one over ; press down gently and place an inverted dessert plate on the paste, cut off all that surrounds it with a small knife, and turn the round piece evenly pared onto a baking-sheet, egg the surface and with the tip of a small knife cut out the cover half the size of its diameter and pre- cisely in the centre making a perfect round and cutting down to half the depth of the paste; score lines on this cover with the tip of the knife and set the vol-au-vent in a hot oven, turning it around from time to time; when it acquires a fine delicate brown and is quite crispy it is sufficiently cooked ; it ought to take about twenty minutes to accomplish this; re- move, lift off the cover, empty out all the soft parts found inside and fill it according to the recipe. 757.—VOL-AU. VENT FINANCIERE. A vol-au-vent crust the size of a dessert plate will be amply large for eight persons; empty and fill with finan- cière garnishing. ** as 758.-SWEETBREAD VOL-A U-VENT. It is not necessary to have the meatiest sweetbreads for this, small ones will answer the purpose; steep as many as required for some length of time in cold water, then put them into a saucepan with fresh cold water, take off at the first boil, refresh, drain, and braise in a sauté pan with Some good gravy. As soon as they are properly done, remove, strain the gravy, free it of all its fat and put it to boil in a small saucepan thickening with a little flour and water (Meunière). Cut up the sweetbreads, put them into the sauce, also a dozen or more mushrooms. Keep a vol-au- 238 (Deat Nagtry, vent crust hot and just when ready to serve, pour in the sweetbread preparation, put on the cover and serve very hot. - 759–SWEETBREAD VOL-A U-VENT SUPREME. Braise four sweetbreads, being careful to keep them as white as possible as well as their gravy; take them out and strain the gravy into a small saucepan, skim off all the fat, boil it again once, then thicken it with a little flour diluted in cold water, let simmer gently. Cut up the sweetbreads, add them to the sauce and thicken with two egg-yolks mingled with four to five spoonfuls of cream ; stir well with- out allowing it to boil, taste to correct any defect in the seasoning and pour the whole into a vol-au-vent crust. 760–SWEETBREAD VOL-AU. VENT WITH MA- DEIRA. Small sweetbreads can be purchased that will answer the purpose of the larger ones, and be much more inexpensive. Soak four or five of them in cold water for two hours, then change the water and put them into a saucepan with cold water ; remove after they come to a boil and refresh once more ; drain and lay them in a sauté pan with a bunch of garnished parsley, an onion stuck with two cloves and a minced carrot: moisten with a pint of broth, cover and braise in the oven for half an hour. Transfer the sweet- breads to a dish, strain and free the stock from any fat. Reduce a glassful of sherry wine in a small saucepan, add the sweetbread stock and thicken with a little Meunière (flour and cold water), simmer gently. Pare the sweetbreads into fine slices, lay them in the sauce, removing any fat found on the surface; pour all into a vol-au-vent crust, put on the cover and serve on a dish. Doultry. 761.-BRAISED CA POW, DACMIDOFF STYLE. Prepare a fine, well-cleansed capon and stuff it with que- nelle forceměat, having a few truffles added ; truss it for an entrée. Heat two ounces of butter in a saucepan, brown the Capon in it on all its sides, adding some good seasoning, then drain out the fat and replace it by a pint of broth; put in a garnished bunch of parsley, an onion with two cloves and a small cut-up carrot, cover and braise the capon slowly in the oven for an hour and a half. Dress it onto a dish, strain the Stock, free it of all its fat and use it to make a white sauce with a little flour and cold water, then thicken with a liaison of two egg-yolks stirred into four spoonfuls of cream. Un- truss the capon, and decorate around with a cluster of cooked cauliflower, another one of cooked peas and more of small braised carrots and turnips; pour the sauce over. 762.-BRAISED CAPON, MILANESE STYLE. Season and brown the capon in butter, then drain out the fat; moisten with a pint of strong broth and add half a pound of cooked spaghetti cut into two-inch lengths, twelve channelled mushrooms, the pulps of six fresh tomatoes, some large juliennes of cooked ham, and cooked tongue and three or four sliced truffles. Boil up once, cover the saucepan and braise in the oven for about an hour and a half, basting at frequent intervals. When done, remove the capon to dress 239 24o - poultry Q onto a dish, untruss and free the gravy from every particle of fat, laying both gravy and garnishing around the capon, then serve. e 763.—BRAISED CA POW, REGENCE. Braise a capon the same as capon Demidoff omitting the stuffing. Make a sauce with the gravy and some white Re- gence sauce, incorporating in a few chicken quenelles, mush- rooms, truffles, slices of artichoke bottoms and slices of cooked sweetbread. Lay the capon on a dish, arrange the garnishings around and pour the sauce over; this must be served at once, while still very hot. sº 764—CAPOWS, FINANCIÉRE. Brown a good capon on all its sides in butter and moisten it for braising; braise in the oven and when dished garnish with some Financière garnishing, making the sauce with the stock the capon was braised in. 765.-ROAST CA POW. Draw, singe, and truss a clean capon for roasting; season and cover with several wide bands of fat bacon, and roast it slowly for an hour and a half, basting quite often ; take it out of the oven, untruss and range it on a dish ; pour off the fat from the pan and put in a little broth to make the gravy, then strain this over the capon ; garnish with water- cress and serve. 766.—CHICKEW A LA CARDINAL. Braise two fine chickens till well browned ; make a gravy with the stock, thickening it with Meunière and a little tomato purée. Range the chickens on a dish, decorate with eight stuffed tomatoes and pour the sauce over. : ." poultry * 24 I 767–CHICKEN A LA C. RANHOFER. Truss a fine spring chicken for roasting, plunge it into hot broth to boil for a few moments, then draw it out and drain; Split it in two lengthwise through the back, flatten without breaking the bone and put it under a weight. When quite Cold, salt and pepper over, and dip in beaten eggs and fresh bread-crumbs. Pour some clarified butter in a sauté pan, add the chicken to cook slowly, then set it in the oven, and baste frequently; it will require from twenty to twenty-five minutes to cook; drain off all the butter after this lapse of time. Pour some good Colbert tarragon sauce on a dish, dress the chicken on top and garnish with small braised car- rots and turnips and two clusters of boiled fresh green peas, then serve. 768.—CHICKEN A LA GLADS TOWE. Boil a cupful of rice, the same as for a pilau, adding large dice of chicken livers cooked in sherry wine; stuff a fine chicken with this, truss for an entrée and braise with a little broth. With the stock remaining in the pan after the chicken is removed, make a supreme sauce, adding cut-up truffles, mushrooms, and chicken quenelles. Dress the chicken on a dish, untruss and pour the garnishing around. 769–CHICKEN A LA LEON X. Brown two chickens nicely in butter, season well, and when they have assumed a fine golden color, drain off the butter and replace it by a glassful of sherry, one of brandy and one of white wine; set it on fire to evaporate all the alcohol, then add a small cupful of consommé ; let cook till the chickens are done. Cut half a pound of boiled macaroni into two- inch lengths, put them in the saucepan with a handful of mushrooms, and thicken the sauce with a little flour and water (Meunière). Dress the chickens on a dish, untruss and arrange the garnishing around, pouring the sauce over the whole. I 242 Soultry, 770–CHICKEN A LA VOLTAIRE, Prepare the chicken the same as chicken à la Ranhofer. Pour some Bordelaise sauce on a dish, cover it with the chicken and decorate with small glazed onions and small potatoes browned in nut butter. 771.-BALLOTINES OF CHICKEN A LA MOR TOW. Remove the bones from several chicken thighs (or second joints) as far as the joint, and season the vacant space nicely, then fill them with some good chicken quenelle forcemeat into which a little duxelle has been mixed ; bring both ends together and sew up to prevent the dressing from escaping. Lay them in a sautoire to moisten with good gravy, cover and braise in the oven, basting frequently and remoistening if necessary. These thighs take about an hour to braise properly and brown nicely ; remove, draw out the threads and lay the thighs on a dish ; skin the fat from the strained gravy, add to it a julienne of mushrooms, truffles, cooked ham and tongue; pour over the ballotines and serve. 772.-BLANQUETTE OF CHICKEN WITH RICE. Boil a fowl in salted water with one carrot, an onion with two cloves and a garnished bouquet; remove when done. Blanch a cupful of rice in water, drain off at the first boil and return it dry to the saucepan to wet with some of the above chicken broth ; cover the saucepan and set it in the oven to cook the rice for thirty minutes. Make a little white roux with butter, flour, and some more of the broth, thicken with two egg-yolks beaten in a few spoonfuls of cream. Cut the fowl into slices, free them of their skin and put them in the sauce with a few sliced mushrooms, if on hand. Butter a border mould, fill it with the rice, pressing it in well and unmould onto a dish, fill the middle with the chicken blanquette and strew over with chopped parsley. Soultry, 243 **—smºs----------~~~~ —-----, - 773.-CHICKENS BRAISED, PAERIGUEUX. Truss two fine chickens as for an entrée ; put them in a Saucepan with hot butter and brown evenly all over in the oven, seasoning nicely. Drain off the butter and moisten with a glass of Madeira or sherry wine; boil this somewhat, then add a little broth, a bunch of garnished parsley and one onion with two cloves in it; cover and braise in the oven for about half an hour, then remove the saucepan and strain the gravy; free it well of its fat and set the gravy into a small saucepan to boil, thickening with a little flour and cold water (Meunière), and add one or two chopped truffles. Untruss and dish the chickens and cover with the above Périgueux sauce. 774.—CHICKENS BRAISED, PROVINCIAL STYLE. These are to be prepared the same as the chickens braised. Périgueux, omitting the onion and parsley and substituting a few cépes, mushrooms, fresh tomatoes peeled and cut Small, and a crushed clove of garlic; cover the saucepan and braise in the oven for thirty minutes; drain the chickens onto a dish, untruss, skim all the fat from the gravy, then pour it with the garnishings over. 775–BRAISED CHICKENS, WESTPHALIAN S 7 VLA. Braise two fine chickens. Boil a pound of noodles in Salted water, when done drain and add to them a good-sized lump of butter, some small dice of cooked ham and a little white or bechamel sauce; stir and season properly, then lay the noodles on a dish. Take out the chicken, untruss, and dress them over the noodles, strain the gravy, free it of its fat and serve it in a separate sauceboat. 244 Doultry 776.-BROILED CHICKENS. Split four tender spring chickens lengthwise in two, flatten and place them on a dish to strew with salt and pepper, and pour over a little sweet oil ; range the chickens in a double broiler and broil quickly. Lay four slices of hot toast on a dish and dress the chickens atop, finish by pouring over some good warm maitre d'hôtel butter. 777-BROILED AND DE VILLED CHICKENS. Split four spring chickens down through the back, open and flatten ; season liberally and dip each one in sweet oil; broil nicely on both sides, remove when cooked and use a knife to spread some English mustard over and under; dip the chickens into fresh bread-crumbs or raspings and broil again on both sides to brown; when dished surround with sliced vinegar-pickles and pour some devilled sauce over. 778. – BROILED CHICKENS, TARTARE SA UCE. Broil four spring chickens the same as for devilled, and serve a boatful of tartare sauce at the same time. 779.-CHICKEM CROMESQUIS. Make some chicken croquette preparation; divide it into eight parts and roll each one to the size and shape of an egg; make also eight small unsweetened and very slightly cooked pancakes; enclose one croquette in each, and attach it together with a little raw egg-yolk, then dip them in frying fat and fry to a fine golden color; drain and serve on a napkin, and if liked a tomato Sauce can accompany them. 780.—CHICKEN CROQUETTES. Cut the remains of a fowl or chicken into very tiny squares, also a few mushrooms and a little ham (truffles may be Soultry, 245 added if handy). Fry a small chopped onion in butter, stirring in two spoonfuls of flour, and wet with a few spoon- fuls of broth, whipping it to prevent all lumps; add the above squares of chicken, etc., mixing them in well, season and take the pan from the fire; thicken the preparation with three egg-yolks and turn all onto a dish ; cover with buttered paper and when cold divide it on a floured table into pieces the size of an ordinary egg, then form each of these either into cork, chop, or pear shape; dip them carefully in beaten egg, after, roll in fresh bread-crumbs, restore them to their original shape, and fry in plenty of very hot frying fat. 781.—CHICKEN CUTLETS, PAGENSKY. Have chicken croquette preparation the size of an ordi- nary egg for each cutlet, and shape it into the form of a mutton chop ; dip in egg and then in bread-crumbs. Clarify Some butter in a sauté pan, carefully lay in the chops, and when fried to a delicate brown on both sides, drain, and dress on a purée of any kind of vegetable, pouring some well-but- tered tomato sauce around. 782.-CHICKEN CUTLETS WITH PEAS. Take a cooked cold chicken, remove the skin, and sever the meat free from the bones; cut it up into small dice, also Seven or eight mushrooms cut the same size, and with this make a chicken croquette preparation. When cold form it into eight flat cutlet shapes, and dip each one separately into beaten egg, then in sifted bread-crumbs, and fry in very hot frying fat for about six mintues. Dry them on a cloth, and dress them one overlapping the other, or else in a circle on a round dish. In the centre pour a canful of French green peas tossed in butter (should no fresh ones be in season), and pour a thin, narrow string of Madeira sauce carefully all around the cutlets. On the tip of each one stick a small paper favor, and then serve. 246 X- §oultry, 783–CHICKEN, ENGLISH STYLE. Truss a fine Philadelphia chicken as for an entrée; lay it in a saucepan with an onion containing two cloves, a quar- tered carrot, and a bunch of garnished parsley. Cover with broth and cook until tender; make a supreme sauce with the stock after removing and untrussing the chicken, which is to be dressed on a dish, and cover it with the sauce, which should be sufficiently thick to coat it well. Garnish around with clusters of various kinds of cooked vegetables. 784.—FRICASSÉÉ OF CHICKEW WITH CURRY. Prepare this precisely as fricassée chicken with mushrooms, only adding two tablespoonfuls of curry powder diluted in cold water ; stir it in well, and thicken the whole with two or three egg-yolks beaten with a few spoonfuls of cream. Serve at the same time a dishful of plain boiled rice. 785.-FRICASSÉÉ OF CHICKEN WITH MUSH. ROOMS Cut up a chicken the same as for sautéing; arrange the pieces in a saucepan standing on the fire, and fill with cold water; as soon as this boils up once, take it off, and drain the chicken through a colander, then return the pieces to a saucepan with fresh cold water just enough to cover the meats; add salt, a bunch of parsley, a bay-leaf, a sprig of thyme, an onion, two cloves, a few whole peppers, and a small stalk of celery. Boil until the chicken is done, then strain the liquor into a bowl, and skim off all the grease from the top. Make a white roux in a saucepan with two ounces of butter and flour, dilute it with the chicken broth, adding a very little of it at a time, and at the first boil remove the saucepan to one side. Break three egg-yolks into a vessel and mingle in a glassful of fresh cream, thickening the sauce with this, not allowing it to boil. Put the chicken into a |Soultry, 247 clean sauce-pan and strain the above sauce over; then add a can ful of mushrooms. Stir for a few moments and serve, Surrounding the dish with heart-shaped bread croutons fried in butter. 786–CHICKEM HASH WITH CREAM. Take two pounds of the white meats of any white poultry and cut it up into very small squares; lay them in a sauce- pan with two ounces of butter and a pint of cream, season with salt and pepper, and let boil for ten minutes. Stir a little flour in cold milk, add it to the above to thicken it slightly, and then serve the hash on toasts. 787–CHICKEM HASH WITH CREAM, BAKED. Either roast or boiled poultry of any description can be used for hashes, chopped or cut into very small squares, and with these make a good hash with cream. Make also a Duch- ess potato preparation with five or six potatoes, roll it into a long strip on a floured table, range it around a dish that can be placed in the oven, score lines around this border with a knife, and fill the centre with the hash; strew the surface with bread-raspings and a little butter, set it in the oven to brown both hash and border, and then serve in the same dish. 788–CHICKEW HASH WITH GREEN PEPPERS. Split three green peppers in two, empty out the interiors, and cut the shells into juliennes; fry in butter for five to six minutes, then add them to some chicken hashed with cream. 789.—SPRING CHICKENS IN COCOTTE OR IN A SA UCEPAN. Dress three chickens as for an entrée and brown them all over in a sauteuse with butter and plenty of seasoning. 248 |Soultry, Blanch sixteen small white onions, drain them from their water and glaze them in butter. Parboil also twelve small new carrots and a quarter of a pound of bacon cut in small dice, both to be fried afterwards in butter, have also a gar- nished bunch of parsley. Put the chickens in a cocotte (a crock made for the purpose) or else a saucepan may be used instead, add all the above garnishings, and moisten slightly with broth ; put on the lid, boil the liquid once, then set the vessel in the oven to braise for thirty minutes, basting fre- quently with its own liquor. When cooked, remove the crock from the fire, let it stand a few moments to settle the fat. Then skim it off entirely and return the cocotte to the oven till ready to serve. If cooked in one of these it can be sent to the table after wiping it neatly. 790.—CHICAEW LIVERS IN PIL.A U. Split half a dozen or more chicken livers in four each, salt and pepper plentifully. Fry them in a sauté pan with butter and add them when cooked to a well-prepared rice pilau ; serve on a dish with tomato sauce poured around. 791.-CHICKEN LIVERS ON SKE WERS. Should the livers be large cut them in four, if not only in two ; slice some bacon the same as for broiling, then cut it up into squares; season the livers liberally with salt and pepper. Have eight small wooden skewers, first run on a round piece of raw carrot, then a square of bacon, then a piece of liver and alternate the liver and bacon until the skewer is full, finishing with a second round of carrot ; roll the skewers in oil, then in bread-crumbs and place them on a broiler, broil while turning over occasionally to color nicely throughout ; this will take about seven to eight minutes. Have a slice of toast prepared for every skewer, lay them over, pull off the pieces of carrot to throw away, then draw out the skewers carefully. Besprinkle with warm maitre ºoultry 249 d'hôtel butter, and ornament the dish with watercress and slices of lemon. These skewers can also be served with either Béarnaise or Colbert sauce. 792.-STE WED CHICKEN LIVERS, PERIGUEUX SA UCE. Split the necessary quantity of chicken livers in two pieces each, season with salt and pepper and stew them rapidly the Same as lamb kidneys. When nicely done and a fine color, add them to some Périgueux sauce. 793. – MARINADED FRIED CHICKEN. Cut up a roasted chicken and put all the pieces in a ves- sel with salt, pepper, a ladleful of vinegar and chopped parsley; turn them over at intervals and leave in this mari- hade for several hours. Prepare a good frying paste, dip the pieces of chicken in and drop them one by one into hot fry- ing fat; drain out when a good golden color and dress on a napkin. Serve tomato sauce at the same time. 794.—CHICAEW, MARYLAND STYLE. Select two fine Philadelphia roasting chickens, cut them in two, then separate the thighs from the body, forming four pieces of each chicken ; flatten slightly with a mallet; Season with salt and pepper, dip in beaten eggs and fresh bread-crumbs and then lay the pieces in a sauté pan con- taining hot clarified butter; cook slowly so they are done evenly all over, turning over when sufficiently browned on one side, then finish to cook in the oven. During this time prepare some Maryland sauce, eight small pear-shaped fried potato croquettes, eight small corn fritters, eight slices of broiled bacon, and eight heart-shaped bread croutons fried in butter. Pour the sauce on the dish, lay the chicken over, 25o Soultry) and around place the various garnishings. Put paper frills on the legs and serve. 795.-PAINS OF CHICKEN, EMPRESS STYLE. Make some chicken quenelle forcemeat with the breast meats of a fowl; when finished, butter eight small dariole moulds and cover the bottom and sides with this forcemeat; in the centre lay squares of cooked chicken livers and truffles mingled with cold Madeira sauce. Finish filling the moulds with more of the forcemeat, tap them on the table to avoid having any empty space left therein, and stand them in a sauté pan containing boiling water ; boil this up once, then push the pan into the oven and poach for fifteen min- utes; take the moulds from the water and turn the contents out neatly onto a dish ; lay a fine slice of truffle on top of every pain and cover with supreme sauce. 796.—PILA U OF CHICKEN, ORIENTAL STYLE. Pilaus can be made either with chicken, kidneys, quails, chicken livers, lamb, mutton, lobster, etc. To be prepared exactly similar to a Turkish pilau. 797.—P/LA U OF CHICKEN, PERSIAN STYLE. The same as the Turkish pilau, adding gumbo and green peppers, both cut small. 798—PILAU of CHICKEN, TVRK/SH STYLE. Wash a cupful of rice, throw it into hot butter, fry while stirring with a spoon and then moisten with just sufficient broth to cover, adding a little salt and pepper, a bunch of garnished parsley, a quartered carrot, an onion stuck with one clove, one peeled and cut-up fresh tomato and a chopped onion previously fried in butter. Cover the saucepan and |Soultry, 251 let cook in the oven for twenty minutes, then toss it well about with a fork. Cut up a cooked chicken, fry the pieces in butter, seasoning properly. Butter a big round bowl, lay in a bed of the rice, piling it around the sides and bottom ; in the centre range the pieces of chicken, cover with more rice, pressing it firmly down, then set it for a little while in the oven. Unmould on a dish and arrange a chain of tomato Sauce all around. Many other pilaus can be prepared the Same way. 799.-ROAST CHICKENS. Draw, singe, and truss two fine roasting chickens; wrap a piece of fat pork over the entire breast, tying it on well, then place them in a baking pan, salt over, and grease the surfaces well ; put in the oven to roast, baste often while turning them about from time to time; they will take about one hour to cook. Untruss, and serve on a dish, skim off the fat from the pan and replace it by a little broth, boil this up for a few moments, then strain it over the chickens; decorate with sliced lemon. They may be stuffed with an American dressing before trussing if so desired. 800–TO TRUSS A CHICKEN FOR AN ENTREE. Truss the legs and wings the same as for roasting, then cut the nerve running down each leg so they can be pushed up against the breast, truss them while in this position, keep- ing the legs bent under between the strings, which should be Pulled very tight. This applies to all other poultry and game. 8OI.— TO TRUSS A CHICKEN FOR ROASTING. After drawing, cleaning, and singeing either a chicken, Capon, turkey, duck, or other bird, cut off the feet and turn the wings under. Thread a larding needle with twine and run it through the joints of the thighs, then come back by 252 Doultry, crossing the thick part of the wing through the joint of the pinion ; prepare the other side exactly the same way and the two ends of string will be together ; pull them very tight and close with several knots, then cut off the surplus string. Truss the legs the same way by crossing the end of the carcass from one side to the other, and return by cross- ing the entire body through the drum-sticks; pull very tight and make several knots; the chicken should be well shaped, having a plump appearance. 802.--HOW TO DRESS A SA UTÉD CHICKEW. Begin by laying the two legs in the centre of the dish; on either side place half of the carcass that has been split in two, and the two pinions, one on each end ; these form the support. On top range the two thighs, one on each piece of the carcass, the breastbone in the centre, and the two wings on top of this. They should be dressed in such a way so they will remain firm and not fall when moved. Cover all with the sauce. 8o3.—CHICKEV SA UTED A LA M/VUTE. Cut up two chickens, and to have them cook with more speed, crack the joint bones slightly ; fry quickly, then add half a pint of Madeira and as much white wine to the pan, strewing over with chopped parsley; serve with the gravy poured on. 804.—CHICKEN SA UTÉD, ARCHDUKE. Fry two cut-up chickens in butter, season and set the sauté pan in the oven to finish cooking. Mince six green peppers into very thin strips, boil in salted water, drain and add these pieces to the chickens, also a pint of sweet cream ; let boil on the range for five or six minutes, then serve the chickens on a dish and pour the gravy over. Soultry 253 805.—CHICKEN SA UTÉD, BORDELAISE. Have two cut-up chickens fried in a sauté pan with butter, adding three potatoes cut into large dice, the same quantity of artichoke bottoms and a small chopped onion. When the ingredients are almost done, moisten with a glass- ful of sherry wine, and let fall to a glaze for five to six minutes, remoistening with a little good gravy, and reduce this somewhat also. Serve the chickens with the gravy poured over, and strew the surface with chopped parsley. . 806.—CHICKEN SA UTÉD, DEMIDOFF. Prince Demidoff was very fond of chicken cooked with tarragon, hence the derivation of the name. Sauté the chickens, then add a glassful of Madeira sauce, some small balls of cooked carrot and turnip, a few tarragon leaves and a sliced truffle. Serve the whole exceedingly hot. 807—CHICKEW SAUTÉD. HUNTER'S STYLE. Season two cut-up chickens with salt and pepper ; heat butter in a sauté pan, add the pieces of chicken and fry them brown on both sides; throw in twelve sliced mush- rooms, two or three chopped shallots (or onion may be sub- stituted) and a little white wine; reduce, then wet with some good gravy, adding six chopped peeled tomatoes and a little chopped chervil, tarragon, and parsley. Simmer gently for a few moments till the ingredients are all cooked ; correct the flavoring if necessary and dress the chickens on a dish, the carcass and pinions underneath as described in a previous number. Pour the sauce over and decorate the edge of the dish with slices of lemon and orange. 808.—CHICKEW SA UTÉD, INDIAN STYLE. Peel and chop four to five tomatoes, add them to two cut- up chickens sautéd in butter, moisten with a little broth, 254 Doultry? boil and thicken with flour and water (a meunière), adding a tablespoonful of curry powder to it; cook the chickens, and in the meantime prepare some pilau rice with a little curry added; when soft dress it in a dome shape on a dish, and arrange the pieces of chicken neatly over, pour the gravy on all. 809—CHICKEN SA UTÉD, LA THUILE. Divide two chickens into the usual number of pieces, sea- son and fry in a sauté pan till quite dark on both sides, then add dice pieces of raw potatoes and artichoke bottoms; finish to cook in the oven. When done dress all neatly on a dish. Fry in butter four onions cut into thin round slices then rolled in flour, adding chopped fried parsley; throw these over the dressed chickens and serve. 810–CHICKEN SA UTÉD MARENGO. Have some very hot olive oil in a sauté pan, drop in two cut-up chickens and let assume a fine color on all sides then drain off the oil from the pan ; put with the chicken a grated clove of garlic, a glassful of white wine, a pint of tomato sauce, some meat juice or extract, a dozen mushroom heads and a dash of cayenne pepper; dress the chickens when cooked on a dish and decorate around with very red craw- fish, heart-shaped bread croutons fried in butter and a few fried eggs; range the mushrooms on top of the chicken and pour the gravy carefully over. 811.-CHICKEN SA UTÉD PARMENTIER. Sauté two cut-up seasoned chickens, adding four raw potatoes cut into olive shapes, and when both chicken and potatoes have attained a fine golden brown, put the pan in the oven to finish cooking. Dress the chickens on a dish, lay the potatoes atop, drain the butter from the sauté pan and |Soultry, 255 pour in a little good gravy and chopped parsley; serve this around the chickens. 812.-CHICKEN SAUTÉD, PEASANT STYLE. Mince one or two carrots, the same quantity of turnip and onion; put all these into a saucepan with a good-sized lump of butter and a little water, adding a quart of shelled green peas, a pint of cut-up string beans, salt and pepper; cover the saucepan and put it in the oven for about half an hour in order to cook the vegetables. Sauté two chickens, mois- tening with a little broth, add the vegetables to them and leave together to cook for a quarter of an hour more. Serve the chickens on a dish, arrange the vegetables around and pour the gravy over. 813.—CHICKEN S.A tyTED, PORTUGUESE. Heat some butter thoroughly and add two cut-up chickens, Salt and pepper; when they are almost cooked, throw in six peeled and chopped tomatoes; simmer all gently, adding a pinch of chopped fine herbs. Dress the chickens on a dish after they are thoroughly cooked and pour the tomatoes over; unglaze the bottom of the pan with a glass of sherry and a little good gravy; range this around the chickens. Always decorate the tips of the legs and pinions with paper favors or frills. 814.—CHICKEN SA UTÉD, VENDEAN. Season well and sauté two cut-up chickens in butter, add- ing two dozen small peeled white onions; cook and when both chicken and onions are done, dress on a dish with the latter on top. Unglaze the contents of the pan with a little gravy, Squeeze in the juice of a lemon, add chopped parsley and pour it over the chickens and onions. 256 Soultry, 815.—CHICKEN SAUTÉD WITH TRUFFLES. Season well two cut-up chickens, fry them in clarified butter in a sauteuse, and when they have assumed a fine golden color all over, drain off the butter and replace it by a glassful of sherry; boil this gently, add a little broth and let cook. Thicken with meunière (flour or cornstarch stirred in cold water) and pour in also a little of the truffle liquor. When the chickens are done add two or three sliced truffles and serve all on a dish. 816.—CHICKEM SHELLS. Mince the white meat of two chickens or a turkey and mix it with good bechamel, or other white sauce, seasoning nicely. Fill either silver or St. Jacques shells with the prep- aration, bestrew with grated parmesan cheese, then a little bread-raspings and bake in a very hot oven; serve the shells on a napkin after the surfaces are daintily browned. 817.-CHICKEN STE WED WITH MUSHROOMS. For eight persons cut up two Philadelphia chickens the pair to weigh five and a half pounds; put the pieces in a sufficiently large saucepan in which has already been placed a quarter of a pound of clarified butter; heat this well before laying in the pieces of chicken one by one. When judged to be amply browned on one side, turn them over and season with salt and pepper and a little grated nutmeg. When both sides are a good color, drain off the butter and return the saucepan to the fire, adding a good gobletful of sherry wine and a full tablespoonful of brandy; put on the lid and leave to reduce for a few moments, then again take it from the fire. Should there be no Espagnole sauce handy, then take a little of the liquor from a can of mushrooms and pour it in with the chicken as well as a pint of broth and cook |Soultry, 257 rapidly; dilute a coffee-spoonful of arrowroot with a little cold water, add it to the chicken, simmer gently and throw in the can ful of mushrooms. The chickens ought not to take more than thirty to thirty-five minutes to cook, for their condition does not improve by being overdone. 818–SUPREME OF CHICKEV, CA VOOR. Have three fine, raw, fleshy chickens, lift off the supremes or breasts and out of them make eight smaller ones. Butter a sauté pan and lay the supremes in. Form a narrow ring of chicken forcemeat in the centre of a dish, flatten it down with the back of a knife dipped in water and poach it in a slow oven. Cut some escalops of cooked red tongue the same size as the supremes. Keep them warm in a little broth, also have as many slices of truffles as there are supremes and keep them likewise warm in a little sherry wine. Cook the Supremes for a minute or two only on each side, seasoning with salt and pepper, dress them on the crown of forcemeat, the narrow ends uppermost, and intercalate with the tongue and truffles. In the centre of the crown lay some green peas thickened with white or bechamel sauce, and pour a well-prepared supreme sauce over all, making it the same as described in pullet, Chevalier Villeroy. 819.—CHICKEN WITH RICE. Put in a saucepan a garnished bunch of parsley, an onion with two cloves in it, a quartered carrot, one or more chickens and broth to cover half their height; braise slowly in the oven without browning, and with half of the stock that remains make some supreme sauce. Blanch a cupful of rice, add it to chicken and cook both together for fifteen minutes, then withdraw the chicken, untruss and dress it over the rice arranged in a domical form on a dish ; cover all with the above supreme sauce. 17 258 Doultry 82O.—/DOCKS OR /O UCA //NGS BRA/SAED |WITH TURAVIAES. Trim four large sound turnips into large olives; blanch and fry them in butter, dusting with sugar to have them assume a fine color. Prepare two ducklings as for an entrée, brown them in butter then moisten with a little broth, adding a garnished bunch of parsley and the above turnip balls : cover and set the pan in the oven to braise the ducks from thirty to thirty-five minutes, basting over frequently." When they are done, lay them on a dish, free the stock from fat and thicken with a little meunière (flour mixed in cold water). Untruss and pour the garnishing and sauce over the ducklings, omitting the parsley. 82 I.—ROAST DUCKS OR D UCATL/AWGS. Draw and singe the ducks, then truss them for roasting ; lay them in a roasting pan, spread some good dripping over and salt them exteriorly and interiorly. Set them in the oven to roast for twenty minutes, having them nicely browned and basting at times. Dish up, pour all the fat from out the pan, replace it by a little good gravy, boil this once then strain it over the ducklings or ducks; serve with a dish of hot apple sauce. 822. DUCKS OR DUCKL/AWGS, ROUEAVNESE STYLE. Choose two fine ducklings, draw, singe, and trim. Chop part of the livers very fine with one onion, fry it in butter with a little fat pork cut into tiny dice, some chopped fine herbs, salt, pepper, a little grated nutmeg and allspice; when this dressing is done, use it to stuff the ducklings; truss and roast them rare. Make some good Bordelaise sauce, adding a little of the chopped livers set aside for the purpose, strain through a sieve, warm it again in the saucepan and serve it in a sauceboat. Untruss and dish up the ducklings. |Soultry 259 823–DUCKLINGS WITH GREEN PEAS. These are prepared precisly the same as squabs with green peas. 824.—DUCKS OR DUCKLINGS WITH OD/VES. Only partly roast a pair of ducks, then put them in a Saucepan with a pint of good gravy and twenty-four pitted Qlives blanched in boiling water. Braise them in the oven for thirty minutes, basting often ; remove, dish up the ducks, free the gravy from all its fat, thicken it with a little meunière (flour and water) and pour it and the olives over. 825–DUCKLINGS WITH ORANGE. Fry two ducklings trussed for an entrée in a saucepan with butter, drain out all the fat and put in a bunch of garnished parsley, plenty of seasoning and a little gravy; braise in the oven from forty-five to fifty minutes. Lay the ducks on a dish and untruss; strain the liquid, remove all the fat and pour it over, decorating around with quartered oranges. Serve Bigarade sauce separately. 826.—CAPILOTA DAE OF GOOSE. It is very seldom that the legs are not left over from a goose served the previous day. Fry two or three very finely chopped onions in butter; when quite brown add the legs minced very small; moisten with any of the goose gravy that may also be left over or else with a little broth and sim- mer this on the fire ; thicken with a little flour dissolved in Cold water, season nicely and finish with chopped parsley; Serve on a dish. 827.—ROAST GOOSE. Draw, singe, and truss a goose for roasting; lay it in a baking-pan, smear the surface with dripping, salt it well 26o Doultry - -º * * *- : - - exteriorly and interiorly and then set the pan in the oven ; baste occasionally while roasting which will take at least an hour and a half. Ilift the goose onto a dish to untruss; pour out all the fat from the pan, add a little broth to make the gravy, boil this for a few moments, then strain it over the goose. Serve with unsweetened apple marmalade. 828.-GOOSE STE WE D W/TH TURNIPS, Separate a goose into small pieces and prepare it exactly the same as turkey giblets with turnips. 829–ROASTED GOOSE STUFFED WITH - CHESTAVUTS. Split a pound of chestnuts, and put them in a saucepan containing cold water, set it on the fire and remove when the water is very hot; then peel the nuts; return them to the saucepan with a little broth or water and salt; be careful to keep them whole and cut away all the dark skin ; braise while covered in the oven for thirty minutes, then take out and set them aside to cool. Prepare either a bread or else a sausage stuffing and mix the whole braised chestnuts in ; season and fill a well cleaned goose ; dress it for roasting in a roasting pan and cook it in the oven. It will take a little longer on account of the stuffing. To be served with a good giblet sauce, prepared with its own liver and gizzard. 830—ESCALOPS OF FOIAES GRAS A LA VILLEAVE UVAZ. From a good firm foie-gras (goose fat liver) cut eight escalops or slices; pare them oval-shaped, season and arrange them in a baking dish; surround with slices of truffle and pour a glassful of Madeira or sherry wine over all, also some good juice or gravy; boil it once only on top of the range, then push the dish into the oven for a few moments. Đoultry - 261 Dress the escalops in a circle on a dish with the truffles on top; thicken the gravy with a little meunière and pour it over the escalops and truffles. In the centre lay some mushroom purée, and serve while extremely hot. 831.—BRAISED PIGEONS, CAROLINA STYLE. Braise four pigeons previously fried in butter in some good gravy or stock, adding half a cupful of rice. Peel one orange and a lemon with a knife, taking only the thin outer yellow skin and cut these into fine juliennes, put them with the pigeons, stirring them lightly into the rice. Untruss the pigeons after they have braised for thirty-five to forty minutes and have been nicely seasoned with salt and pepper; taste to correct any defect in the rice, and serve this around the pigeons with the gravy poured over. Surround the rice with slices of oranges and lemons and serve the whole very hot. 832.-BRAISED PIGEONS IN COMPOTE. Prepare these the same as squabs in compote. 833–BRAISED PIGEONS WITH APPLES. Draw, singe, and dress four pigeons for an entrée ; place them in a saucepan with a little butter, pepper, and salt, and brown them on all sides, then take them out, drain off all the fat from the pan and put the pigeons back, also six peeled and quartered apples; pour a pint of gravy or broth into the saucepan and add an onion containing two cloves; boil the liquid, keeping the saucepan covered, then set it in the oven and braise from thirty-five to forty minutes, basting frequently with their own liquor. Remove the pigeons, un- truss and range them on a dish, take out the onion and use a skimmer to dress the apple garnishing around the pigeons and pour the gravy over. 262 Doultry 834.—BRAISED PIGEONS WITH CHESTNUTS. Clean four pigeons nicely and truss them for an entrée : brown well in butter with plenty of seasoning, and when they have assumed a good color, drain off the fat, and wet with a pint of broth, adding an onion containing two cloves and a bunch of sweet herbs. Scald from twenty-five to thirty chestnuts, peel and skin them neatly, put them in the saucepan ; boil up once, cover and braise the pigeons and chestnuts in the oven ; baste now and then and when they have cooked for thirty-five to forty minutes, remove them to a dish and untruss; take out the onion and herbs, lay the chestnuts around the pigeons and pour the gravy over. 835.—BRAISED PIGEONS WITH GREEN PEAS. Follow the same directions as squabs with green peas. 836.—PULLET, CHEVALIER VILLEROY. Raise the fillets from one or more pullets according to the quantity required ; stud them with slices of truffle and red beef tongue; lay each one as soon as done in a buttered sauté pan. Unnerve the small minion fillets attached to the larger ones, pare nicely and put them in another buttered sauté pan. Stuff the thighs (after boning, leaving on only the drum-sticks) with chicken forcemeat, poach these thighs in good consommé and braise till done in the oven. Pre- pare a good gravy with the bones and parings, add plenty of butter and some rich cream ; it now becomes a supreme sauce. Cook both the fillets and minions slowly. Dress the thighs in the centre of a dish, the fillets or supremes over, and range the minions on top of all. Cover the whole with part of the supreme sauce and decorate around with chicken quenelles; serve the remainder of the sauce in a Sauceboat. |Soultry 263 837–SQUABS A LA VALENCIENNE. Shred two ounces of bacon into small squares, fry in but- ter, adding four trussed squabs, a few small white onions, a bunch of garnished parsley and a pint of broth ; boil, cover and set the saucepan in the oven to reduce the gravy to half its quantity; remove the lid and baste the squabs fre- quently to glaze nicely ; when nearly cooked, take them out and run the liquid through a strainer to free it from its fat. Put the squabs and strained gravy back into the saucepan, adding two ounces of boiled rice, the pieces of bacon and a little red pepper; finish to cook in the oven. Dress the rice on a dish, lay the squabs after untrussing them on top and pour the gravy over; surround the whole with small Chipo- lata sausages. 838.-SQUABS BRAISED WITH GREEN PEAS. Truss eight squabs for an entrée. Put a lump of butter in a saucepan and when hot throw in the squabs to fry; Season with salt and pepper, then set the pan in the oven, leaving them only sufficiently long to brown the birds all over. Blanch a few small dice of bacon, two ounces, and then fry them in butter. Remove the squabs, drain out the fat, return the birds and moisten with a pint of broth, add- ing the bacon, a garnished bunch of parsley, an onion with two cloves in it, and two quarts of fresh uncooked green peas; boil, cover and braise in the oven for twenty minutes. Take out the squabs, lay them on a dish to untruss, free the gravy from all its fat, take out the onion and parsley and pour the rest and the garnishing around the birds. 839.—SQUABS BROILED AND DE VILLED. Take eight squabs. Make an incision in the thighs and pass the legs through the hole, then split the birds down the back and flatten well; season with salt and pepper, pour 264 Doultry, over a little olive oil and broil on both sides; remove and spread on some English mustard with the blade of a knife; dip each squab in bread-crumbs and broil again slowly on both sides till they attain a fine color. Serve on a hot dish accompanied by a well-prepared devilled sauce. 840.-BROILED SQUABS ON TOAST. Draw and singe eight squabs; split them down the back, season well with salt and pepper, pour a little oil over and rub it in thoroughly. Lay them on a very hot gridiron and broil on both sides; when done dress each one on a slice of hot toast and sprinkle some good maitre d'hôtel butter over; decorate around with quartered lemons and watercress. 841.—SQUAB CUTLETS, AVESSELRODE. Have eight squabs prepared as for squabs Mirabeau, only split each one in two and before putting them under a weight push the legs through as far as possible to give them the shape of a chop; roll in egg and fresh bread-crumbs and cook in clarified butter. Lay a pint of good chestnut purée on a dish, range the chops around in a circle and pour some good Madeira sauce over; trim the leg bone that serves for a handle with a small fancy paper frill and send to the table very hot. 842. –SQUABS IN COMPOTE. They are to be trussed for an entrée, then browned in butter, afterwards wetting with broth ; add small glazed onions, a little bacon cut into small dice and then blanched, and a few mushrooms; braise in the oven from twenty to twenty-five minutes. Dress the squabs on a dish, untruss, free the gravy from all its fat and pour it with the garnishings around. Doultry, 265 843.−SQUABS IN CRAPA UDINE. Truss the squabs' legs, then take them up by the stomach and cut them through with a knife between the breastbone and the back without separating the parts; flatten down and they will acquire the shape of a frog. Broil the same as for devilled squabs and serve also with a devilled sauce. 844.—SQUABS IN THE SA UCEPAN. Truss eight squabs for an entrée. Heat some butter well in an earthenware crock or saucepan, then add the squabs, salt and pepper, and turn them about from time to time. While they are cooking prepare two dozen small glazed onions, the same of small potato balls and large dice of salt pork, blanched and fried in butter, a few mushrooms may also be added, and a garnished bunch of parsley. As soon as the squabs are nicely roasted all over, drain off the fat and replace it by broth, boil, then put in all the above garnish- ings. Cover the crock, set it in the oven to braise, removing it fifteen minutes later; skim the fat off with a spoon and return the saucepan to the oven to cook seven to eight min- utes longer without the cover, basting frequently in order to glaze the birds; remove, untruss, and lay them one by one back in the crock, put on the lid, boil up once only and send to the table in the same vessel they were cooked in, after removing the bunch of parsley. 845.—SQUABS MIRA BAEA U. Prepare eight squabs the same as for roasting but without barding them ; plunge them into boiling broth, leave for a few moments, then remove. Split them the same as for chicken Voltaire, season with salt and pepper, cover with beaten eggs and fresh bread-crumbs and cook in clarified butter, which process will take fifteen minutes. Put some 266 |Soultry, English Colbert sauce on a dish, lay the squabs over and garnish around with tiny clusters of small onions, braised and glazed, and small potato balls cooked in nut butter. 846.—ROAST SQUABS. Truss eight squabs for roasting and bard them neatly with slices of fat pork; lay the birds in a roasting-pan with a small piece of dripping on each, salt over and set it in the oven twenty minutes before serving. It takes fifteen min- utes to roast them, therefore five remains for untrussing and dishing up ; pour some good reduced gravy over or they can be served with a little giblet sauce; accompany the squabs with watercress salad. 847-BRAISED TURAE V, CHIPOLATA. Have a turkey trussed for an entrée; brown it with butter in a saucepan, seasoning well ; when it has assumed a fine color all over, wet with a pint of good gravy or broth, add a carrot split in four, an onion with two cloves in it and a large bunch of garnished parsley; cover and set the pan in the oven ; baste the turkey often and leave to braise for at least two hours. Dish up the turkey when done; after it has been untrussed, strain the gravy, remove all its fat and thicken it with a little meunière (flour and water); add a small quantity of Chipolata garnishing to it, and when ex- ceedingly hot, pour this around the turkey and cover all with the sauce or gravy. 848.-BRAISED TURAE Y, MILANESE STYLE. Proceed to prepare and braise a turkey the same as for Chipolata and surround with Milanese garnishing. 849.—BRAISED TURREY, RHODE ISLAND STYLE. Stuff a turkey using half American bread stuffing and half sausage meat, adding five or six boiled sweet potatoes cut |Soultry, 267 into large dice, the whole dressing well mixed together, Seasoning with salt, pepper, grated nutmeg, and powdered Sage. Truss the turkey for an entrée, put a little fat to heat in a large saucepan, lay in the turkey and brown it nicely all over; drain out the fat and replace it by a pint of gravy or broth, adding a quartered carrot, an onion with one clove in it and a garnished bunch of parsley. Cover the saucepan and set it in the oven to braise, basting occasionally. Leave it in for about two hours, remoistening should it be found necessary; remove it to a dish as soon as cooked, strain the gravy and put the turkey back into the saucepan to keep warm ; skim all the fat from the gravy and make it into a giblet sauce, using the gizzard and liver cut up small; serve this separately from the turkey. 850.—BRAISED TURREY WITH OVSTERS. Braise a turkey, proceeding the same as for Chipolata tur- key and after it is dished surround it with oysters cooked Poulette style, having very little sauce; skim the fat from the turkey gravy, strain and serve it apart in a sauceboat. 851.- TURREY CROQUETTES. Proceed to make them exactly the same as chicken cro- Quettes, substituting turkey for the chicken. 852.- TURREY GIBLE TS WITH TURNIPS. Cut both wings of a turkey into three pieces each, the neck into three or four and the gizzard into three. Mince One medium onion, add it to two ounces of butter in a sauce- pan and when quite hot put in the giblets and brown nicely, Seasoning with salt and pepper; as soon as this is accom- plished, drain out a little of the fat and stir in a spoonful of flour, moisten with a pint of cold broth or water and keep stirring till it comes to a boil, adding one onion with two 268 Doultry cloves in it and a good sized bunch of garnished parsley. Parboil about thirty pieces of olive-shaped turnip, then fry and brown in butter, add these to the stew and simmer the whole for about an hour and a half. Set the saucepan on one side, skim off all the fat, take out the onion and parsley and serve the giblets in a deep dish. 853–TURKEYS' LEGS, BROILED AND DE VILLED. When a large turkey has been served at a family dinner, some parts of it are generally left over, especially the legs and second joints; these can be utilized for breakfasts and luncheons in various ways, and the following manner of serve ing them can be highly recommended : Place the legs and thighs on a gridiron over a very low fire, turn at the interval of every three or four minutes, and when well broiled on both sides, take them off to cover with mustard and bread-crumbs; return them to the gridiron and leave again for a few moments on each side. Dress them on a hot dish and pour devilled sauce over. 854.—MINCED TURRE V, CARBONNA DE. Mince the remains of a roast turkey; fry a chopped onion in butter and when nicely browned, stir in a spoonful of flour, mingle this in thoroughly, then wet with a pint of broth, stirring till it comes to a boil; strain the liquid into a sauteuse, add the minced turkey, some cut up mushrooms and chopped fine herbs; simmer for about half an hour, then serve on a dish. 855.—ROAST TURREY. Draw and cleanse a good hen turkey, singe it with alcohol or on the gas stove, and stuff it with American stuffing; truss for roasting, lay it in a roasting-pan and smear the surface with good dripping ; dust with a little salt, and pour Soultry 269 * cupful of water into the pan; place it in the oven and *h it about frequently, basting at times. A medium sized turkey generally requires one hour and a half to have it °oked to perfection. Take it out as soon as done, lay it on “dish, untruss and then strain and skim off all the fat from the gravy and serve it in a sauceboat. Decorate the turkey "ith watercress and send a dish of cranberry sauce to the *ble at the same time. (5ame. 856.-HA UNCH OF BAEAR, CUMBERLAND STYLE. Serve the haunch with unsweetened sour apple marmalade and piquante sauce. 857.-HA UAVCH OF BAEAR, GRAND HUAVTSMAN. Prepare and serve it exactly as for Pignol sauce, accom" panied by Grand Huntsman's sauce. 858.-HA UNCH OF BAEAR, PIGNOL SA UCE. Trim and pull out all the nerves from a haunch of bear, lard it with small lardons, and put it in a marinade for a few days. Roast slowly for about two hours and serve on a dish, covering with Pignol sauce. 859.—HA UNCA OF BAEAR, VENISON SA UCE. The same as for Pignol sauce, serving a venison sauce at the same time. 86O.—BA’O/L ED DOE-E/RDS OAV TOASTS. These are to be broiled and dressed on toasts the same as any other game birds. 27O (5ame 27 i 86 I.—A’OAST DOE-BIRDS OAV TOAST. These are excellent when in season, their meats being fat and juicy; roast them the same as a quail, only they require a few moments longer cooking; serve on toasts. 862.—/3 RO/ZAZ /) CA AWI/AS-BA CA DUCKS. A broiled canvas-back is delicious, for it retains all its blood and juices while cooking. Split it down through the back and lay it in a double gridiron, or between two grid- irons, so that it remains open and keeps its proper shape; broil from five to six minutes on each side. Lay it on a dish by itself and have a separate dishful of fried hominy and a saucerful of red currant jelly served at the same time. 863.−ROAST CANVAS-BACK DUCKS. This duck requires plenty of care while cooking; pick, singe, clean, and truss the bird for roasting, salt the inside lightly and insert therein one stalk of celery divided in four. Lay it on a roasting-pan, grease the surface well, and set it in a very hot oven to cook for fifteen to seventeen minutes. It must be eaten quite rare. Remove the duck, dish it up, untruss, withdraw the celery, being careful that no blood oozes out, then send it to the table with a separate dishful of pieces of fried hominy, and a saucerful of red currant jelly. After carving the duck into slices, press the carcass well to extract all the blood onto a very hot plate; serve this also to the guests. 864.—SALMIS OF CANVAS-BACK DUCK. For this see salmis of partridge, and proceed to prepare and serve exactly alike. 272 (3ame 865-MALLARD DUCKS. These can both be roasted and broiled the same as a canvas-back duck. 866.—SALM/S OF MALLARD DUCKS. Prepare and serve the salmis the same as a salmis of partridge. 867.-BROILED RED HEAD DUCK. Broil a red head the same as a canvas-back, only observing that they take two minutes less to cook. - 868.—ROAST RED HEAD DUCK. The same as a roast canvas-back duck, only cooking it a few moments less. 869–SALMIS OF RED HEAD DUCK. The same as salmis of partridge. 870.—BROILED RUDDY DUCKS. Proceed the same as for broiled teal ducks. 871.—ROAST RUDDY DUCKS. The same as teal ducks. 872.—BROILED TEAL DUCKS. Broil for eight minutes after preparing them the same as other ducks. - 873.—ROAST TEAL DUCKS. Dress and serve the same as any other game ducks; they require eight minutes cooking in a hot oven. To be served with fried hominy and red currant jelly. (5ame 273 874.—GROUSE BROILED ON TOAST. The same as a partridge broiled on toast. 875.-ROAST GROUSE. To be roasted the same as a partridge, only the grouse must be eaten somewhat rare. Serve a currant sauce at the Same time. 876.-ROAST GROUSE ON TOAST. Draw two fine grouse; singe and truss them for roasting, tying a fine slice of fat pork on the breasts of each, fasten- ing it so that it cannot slip off while cooking. Put the grouse in a baking-pan, cover with a little fat, and pour a very little water into the pan, set it in the oven. Twenty minutes ought to be sufficient to cook them, as it is a game that should be eaten slightly rare. Untruss and dress onto a dish ; put a little broth or meat gravy into the pan and boil it up for a few moments; skim the fat from the surface and strain the gravy over the grouse, having previously laid them on two thick, long-shaped toasts, the centres slightly Scooped out so to maintain the game firmly on. 877.--SALM/S OF GROUSE. The same as a salmis of partridge. 878.-HARE'S BACK, MARINA TED, POIVRADE e SA UCE. Marinate a hare's back for a few days, then drain it out, wipe dry, and with a knife cut out the nerve and the fat from the tenderloin, lard the top with small pieces of larding pork. Line the bottom of a baking pan with shreds of larding pork, over this place a minced carrot and onion, a bay-leaf, a sprig of thyme, and the hare, covering with a little good dripping and pouring in a small quantity of broth; x8 274 (5ame salt over lightly and roast in the oven ; baste occasionally renew the broth if found necessary so a little liquid always remains; it will take about thirty minutes to cook. Dress the hare on a dish, strain the gravy into a small saucepan, remove every particle of fat from it, and pour it over the hare. Serve separately a piquante sauce and a saucerful of red currant jelly. 879.-HARE'S BACK, SOUR SA UCE, VIEWNESE STYLE. Prepare and dress this the same as explained for Poivrade sauce; serve with a sauceboat of sour sauce, Viennese Style. In Austria after the hare is cooked they cover it entirely with this sauce, then bake it in the oven for fifteen minutes, serving it on the same dish, which must be suitable to be sent to the table. 880.-JUGGED HARE, BOURGUIGNONNE. A good hare can be purchased in the United States from any large butcher who imports his game from Europe or Canada. After skinning and drawing the hare cut it in two across the centre and keep the hindquarters apart. Cut the forequarters into pieces, season with salt and pepper and fry them in butter, then add a good glassful of brandy, and set it on fire; pour in a pint of claret, a pint of broth, a garnished bunch of parsley, half a can ful of mushrooms, twelve small onions and an ounce and a half of bacon cut into small squares and blanched. Make a little meunière with flour and cold water, thicken the sauce with this, stir- ring till it reaches a boil, then add a small clove of garlic and an onion with two cloves in it. Let cook for one hour, withdraw it from the fire, remove the parsley and the single large onion, skim the fat from the surface and serve the hare in a hot deep dish. The hindquarters can be used for some other purpose or else added to the above should there not be sufficient with the forequarters. Game 275 881.-PARTRIDGES A LA CLEVELAND. Prepare and finish the same as plovers à la Cleveland. . 882.—BRO/IED PARTRIDGE ON TOAST. Split three partridges through the spinal bone, taking it out completely; open the birds all the way down, and ham- mer the legs with a knife in order to break the bones; lay them on a dish to season with salt and pepper, pouring over a little olive oil. Broil them nicely to a turn and when done range each one on two pieces of toast, cover with maitre d'hôtel butter and decorate the dish with watercress. Serve very hot with a separate sauceboat of bread sauce. 883–PARTRIDGES, FINANCIERE. Have three partridges nicely browned in butter, add a glassful of sherry and likewise one of white wine, season highly and put in one onion with two cloves in it and a garnished bunch of parsley ; reduce the liquid to half, pour in a pint of broth, boil this quickly, then transfer the sauce- pan to the oven to braise, basting the birds from time to time. When cooked, take them out and put them dry into another saucepan, strain the gravy, and pour the skimmed off fat over the partridges. With the gravy itself prepare a Madeira sauce, strain, put it again into the saucepan and add to it some Financière garnishing. In the meantime glaze the birds in a very hot oven, basting constantly, then withdraw, drain, untruss and arrange them on a dish, pour the financière garnishing around and the thin part of it over the partridges. 884.—PARTRIDGES IN THE SA UCEPAN. Brown well in butter three well-seasoned partridges; dur- ing this time cut a quarter of a pound of bacon in small squares and blanch them in boiling water, also prepare 276 Game sixteen small onions, the same amount of mushrooms and a bunch of garnished parsley. When the birds are nicely browned, take them out and into the same saucepan put a glassful of white wine, a little broth and all the above garnishings; boil these once, then thicken with a little meu- nière (flour and water), add the birds, cover and braise for about twenty minutes in the oven, basting at frequent inter- vals. When done, remove, skim off the fat, take out the parsley and serve as they are. These should be cooked in an earthenware saucepan or crock so that it can be sent to table. 885.—ROAST PARTRIDGES. Two partridges will not be sufficient for eight persons, but three properly carved will be found ample. Draw, singe with alcohol, and pick all the pin feathers from the birds, truss them for roasting and cover the breasts with a wide band of fat pork; put them in a pan in the oven with a little good dripping on top, baste often and roast from twenty to twenty-five minutes; take out and lay them on a dish ; pour a little broth into the baking-pan, boil for a moment or two, skimming off the fat, then strain this gravy over the partridges, serving them on toasts of suffi- cient width and thickness. Bread sauce should be served apart. 886–ROAST TRUFFLED PARTRIDGES, PERI. GUE UA SA UCE. Draw three partridges very carefully, making the aperture as small as possible; detach both wings from the body exactly at the joint, so that the breast-bone can be removed, thereby partly boning the bird, being careful to leave the neck skin as long as possible; season the insides. Chop very finely one pound of pork kidney suet or pork udder, add two or three finely chopped truffles and put this into a bowl to add salt, pepper, allspice, a little grated nutmeg and (5ame 8. 277 part of a can ful of truffles either left whole or cut in halves ; mix thoroughly and use it to stuff the partridges, turn them over onto their backs, draw the neck skin down and truss, being particular to close the aperture so none of the dressing can escape; bard with sliced fat pork, tying it on securely and leave them thus for twenty-four or else forty-eight hours in the ice-box. When needed, lay them in a roasting-pan and roast for thirty-five to forty minutes, which should be sufficient to cook them in. Remove, untruss and place them on a dish ; make a little gravy with the fat in the pan, strain it over the birds and send to the table with a sauce- boat of Périgueux sauce. 887–SALM/S OF PARTRIDGE A LA BATELIERE. This is to be prepared the same as other salmis, only adding a dozen or more small cooked and glazed onions and as many whole mushrooms; dress the salmis on a dish and Surround with eight eggs fried in oil and rolled up and a few boiled crawfish. 888,_SA LM/S OF PAR 7TRIDGES WITH MUSH- ROOMS. Slice the meats of three partridges thinly, range them in a sautoire, cover and put it away in a cool place. Chop all the bones, carcasses and fragments; fry in butter one minced onion and one small carrot, also one bay-leaf, a little parsley, a small clove of garlic, about twenty peppercorns and one clove. When all have attained a good color add the chopped bones, a pint of broth and a glassful of white wine; boil for half an hour, then strain through a colander into a smaller Saucepan, pressing forcibly with a spoon so to extract all the liquid; let this stand for a few moments, remove all the fat from the surface, and put it back onto the fire to thicken with a little cold water and flour (meunière); allow to sim- mergently. Cut up fifteen mushrooms in halves, lay these on top of the slices of partridge, strain the gravy again over, 278 ** Game boil for a few seconds, then dress the meats on a dish, and pour on the gravy and mushrooms; decorate around with eight heart-shaped croutons fried in butter. 889–SALM/S OF PARTRIDGE WITH TRUFFLES. To be prepared exactly the same as with mushrooms, replacing these by slices of truffle. 890.-ROAST ENGLISH PHEASANT. Clip off the wings, the head and neck together and the tail with all their own feathers attached. Prepare the pheas- ant for roasting, well barded and tied. Roast it for forty minutes, basting often, then take it from the oven to untruss and serve on a handsome bread croustade fried in hot frying fat. Make a little gravy in the roasting-pan and serve it in a sauceboat after straining it. Stick long, slender wooden skewers into the head, the wings and the tail, and fasten them on to the bird in their respective places; serve. 891.-ROAST TRUFFLED PHEASANT, PERIGUEUX -> SA UCE. For preparing the pheasant see roast truffled partridge; and proceed exactly the same. 892.—SALM/S OF PHEASANT. To be prepared, cooked and served the same as a salmis of partridge. - 893–PLOVERS A LA CLEVELAND. Cut up a couple of carrots, turnips, onions, a stalk of celery and a little salt pork into fine juliennes, fry all these together in butter, and when they begin to attain a color, put in eight plovers, and season with salt, pepper and a little spice; brown the birds while moving them around from time to (3ame 279 time and when a fine, delicate brown, pour off all the fat and replace it by white wine; reduce this slightly, add a little good stock or gravy, cover and put the pan in the oven to braise for ten minutes. When cooked, untruss the plovers, lay them on a dish and pour the vegetables over; serve at once while quite hot. 894.—PLOVERS, BOS TONIAN STYLE. Have eight plovers trussed for roasting and fry them in butter with some squares of raw ham, bestrewing over with Salt, pepper and a little spice; when they have attained a fine color, drain off all the butter and replace it by a glassful of sherry wine; reduce this somewhat, then add a little good stock or gravy; cook for a few moments, then serve on toasts with the sauce poured over. 895.—BROILED GOLDEN PLOVERS, ON CANA PES. These must be split down the back the same as all other birds intended for broiling; season nicely with salt and pepper, roll in a little olive oil and broil on a hot gridiron. Use the livers to make a dressing for the toasts, by frying half a chopped onion in butter, add the livers also chopped, a little good stock or gravy, allspice, salt, pepper, a table- spoonful of bread-crumbs and a little chopped parsley; when this forms a paste, remove and use it to cover eight small toasts; set them on a baking sheet and brown in the oven, then range them neatly on a dish with a plover on each, pouring a little warmed maitre d'hôtel butter over the birds, and decorating the dish with watercress and quartered lemons. 896–PLOVER CUTLETS, REGNIERE. Should any plover meat be left over from a previous meal, pick it from the bones and cut it up into small squares, as also the same quantity of mushrooms and truffles, keeping them all the same size; this is called a salpicon. Have a 28o -: (3ame little well reduced Madeira or sherry sauce, put the salpicon into it and reduce again slightly, then take it from off the fire ; ten minutes later, stir in three raw egg-yolks and turn it all onto a dish to cool thoroughly. Make some cutlet- shaped croquettes with this preparation, dip each singly in beaten egg then in bread-crumbs and fry in hot frying fat. Dress them on a dish covered with a folded napkin after they have been properly drained. 897. ROASTED GOLDEN PLOVERS ON TOAST. Plovers are to be prepared for roasting the same as quails or any other small game. Always keep the livers to make a little dressing to cover the toasts with, the same as for broiled plovers. Bard them neatly, and roast in a very hot oven for eight minutes; serve at once. 898.—QUAILS A LA CLEVELAND. Precisely the same as plovers à la Cleveland. 899. –BROILED QUAILS ON TOAST. Split the quails the same as a partridge, season liberally and broil them similarly to other birds; serve on toasts, pour on some melted maitre d'hôtel butter and garnish with water- cress and quartered lemons. 900–QUAILS IN NEST.S. Braise the quails as explained in quails with green peas; lay each one on an artichoke bottom cooked in butter; range them on a dish, strain and free the gravy from all its fat and pour it over the birds. 901.—QUAILS IN THE SA UCEPAN. Prepare and serve these the same as partridges in a Saucepan. (3ame fº, 281 902.-QUAILS LUCULLUS IV CASES. Prepare a little forcemeat the same as for boned partridge, adding the livers from the quails; season highly and use this to stuff the eight birds; truss them as for an entrée, pushing in the legs and cook them the same as braised quails with green peas. Remove, untruss and lay each one in a Separate paper case, distributing some Périgueux sauce equally over all, then serve. 903–ROAST QUAILS. Bard and prepare them the same as a roasted partridge; roast in a very hot oven for twelve minutes, dress on toasts and decorate with watercress. 904.—QUAILS SOUWAROFF. Put eight trussed quails in an earthenware saucepan with eight small truffles and a dozen mushrooms, salt, pepper, a glassful of sherry wine and a little rich meat juice or gravy; Cover the vessel with its lid. Dissolve a little flour in cold water to make a thick paste and with it fasten on the cover; put the saucepan in the oven, and let cook for thirty min- utes, then serve the crock on a dish as it is taken from the OVen. 905-QUAILS, TURRISH STYLE. Truss eight quails for an entrée, range them in a saucepan with butter, salt, and pepper, and cook them over a bright fire. Boil half a pound of rice Turkish style, drain and re- turn it to the saucepan, adding the drippings from the quails. Untruss the birds and put them in with the rice, cover and keep warm for about twenty minutes. Dress the rice onto a dish in a pyramidical form and arrange the quails around. A Madeira sauce may be served separately. 282 º (5ame 906.—QUAILS WITH GREEN PEAS. Heat two ounces of butter in a saucepan, add eight quails, salt, pepper, a minced onion, and small carrot, thyme, bay- leaf, and parsley leaves; when a fine color, wet with a little broth, and braise in the oven for fifteen minutes while bast- ing occasionally; remove, untruss, strain, and free the gravy from its fat. Have a quart of green peas cooked with bacon served on a dish, lay the quails over, and send the gravy to the table in a separate sauceboat. 907.-G/BELOTTE OF RABB/T. Skin, draw, and cut a good-sized rabbit into neat pieces, fry them with butter in a sauté pan, season highly, and when properly browned add a spoonful of flour, stirring it in with a spoon; moisten with a pint of white wine and broth, adding a large bunch of garnished parsley, twelve small white onions, and a few potatoes pared into olive shapes, or else merely quartered ; season again, and leave to cook slowly for one hour; taste whether the flavor needs correct- ing, take out the bunch of parsley and serve. 908.—ROAST RABB/T, MARINA TED. Marinate the whole hindquarter of a rabbit, remove, dry, and cover with a slice of fat pork; lay it in a baking-pan and roast in the oven. Half an hour is sufficient to have it done right; baste occasionally with a little broth. Take out the rabbit, skim off the fat from the contents in the pan, and replace it by a little sherry wine, a few fine herbs finely chopped, and the juice of a lemon ; pour this over the dished rabbit. 909.— YOUNG RABB/T, SA UTÉD, HUNTER'S STYLE. To be prepared precisely as veal sautéd, Hunter's style. (5ame * 283 910.—YOUNG RABB/T, SA UTÉD, MARENGO. Exactly the same as veal Marengo. 911.-REED BIRDS, BOMAWE FEMMA. Clean sixteen of the birds very nicely, and lay them aside. Parboil twelve small onions for about ten to twelve minutes, also a dozen or more dice of bacon ; drain well. Heat two ounces of butter in a sautoire, add the birds, cook briskly; then put in the onions and bacon; set the pan in the oven for ten minutes, shaking it about from time to time; drain off the gravy, replace it by a glassful of white wine, boil it up once, then throw in some chopped fine herbs and lemon- juice; season to taste, and serve on a deep dish. 912.—BROILED REED BIRDS, ON TOAST. Clean and split sixteen reed birds through the back; sea- son them on a dish with plenty of pepper, salt, and olive oil; run a skewer through each one and broil quickly. Dress on toasts, and cover with warm maitre d'hôtel butter. 913–REED BIRDS ROASTED ON SKE WERS. Draw and singe sixteen reed birds or rice birds; cover each one with a small slice of fat pork, and run them onto skewers either by fours or eights; lay them in a baking-pan, set it in a very hot oven, and roast for seven to eight min- utes. Dish up the birds each two on one square of toast, pour a little broth into the pan, boil it for a few moments, then strain it over the birds; garnish the dish with water- CreSS. 914.—BROILED SAVIPE. The same as broiled woodcock, serving them likewise on canapés. 284 (5ame 915.—ROAST SWIPE. To be roasted the same as a woodcock, leaving them six minutes in the oven. 916.—VENISON CUTLETS, BRAISED, HUNTER'S S TYLA. Have the same sauce prepared as for veal, Hunter's style, Sauté eight cutlets in butter, and when a delicate brown fin- ish in the oven for thirty minutes; pour the sauce over the cutlets dressed in a circle on a dish. 917.—FILLETS OF VENISON, LARDED, MARI. NATED AND SA UTED. Moisten the larded fillets after they are removed from their marinade with a little broth poured into the sautoire, then braise them in the oven for about fifteen minutes, basting frequently to give them a fine glaze. Dress them onto a dish in a straight row, one overlapping the other, and pour on either Poivrade, Pignol, Currant, Grand Huntsman, or Venison sauce, garnish with some chestnut purée finished with Madeira sauce. 918.—HA UNCH OF VENISON. For preparing this see haunch of bear, and finish it pre- cisely the same. 919–706&ED VEVISON. Prepare this the same as jugged hare, moistening with white or red wine. 920.-9 UGGED VENISON WITH CHESTWUTS. The same as jugged hare, finishing with white or red wine and adding sixteen roasted peeled chestnuts to the sauce. (5ame 285 ) 921.-VENISON SAUTED, HUNTER'S STYLE. To be sautéd and finished the same as veal, Hunters' style. 922.—VENISON STEAK, BROILED, CURRANT SA UCE. Proceed exactly as for maitre d'hôtel, serving with a hot Currant Sauce. 923–VENISON STEAK, BROILED, MA/TRE JD'AſOTEL. Cut three steaks from a haunch of venison to weigh about one pound each ; flatten slightly with the cleaver, season with salt and pepper and sprinkle with a little olive oil; lay them on a hot gridiron and broil briskly on both sides; put them on a dish as fast as each one is done and pour over Some warm maitre d'hôtel butter. These are excellent when accompanied by mashed sweet potatoes. 924–VENISON STEAK, PO/VRADE SA UCE. The same as before, serving a hot Poivrade sauce apart. 925.—VEWISON STEAK, PORT WINE SA UCE, CHA F/AWG-D/SA/. Put two to three ounces of butter in a warm chafing-dish; when melted add a well-seasoned venison steak; brown on one side for five minutes, then turn and repeat on the other, drain out the butter and replace it by a large glassful of port wine, cover and let simmer for five to six minutes, then lay the steak on a dish ; add two ounces of fresh butter to the wine, stirring it with a spoon without allowing it to boil; put in the juice of a lemon; return the steak to this sauce, extinguish the light and serve it as it is, or it can be prepared at the table if so desired. 286 (38 me 926–BROILED WOODCOCK ON CANAPES. The same as all other game that is to be served on canapés. 927.-ROAST WOODCOCK OV CANAPAES. The canapés are to be prepared with the intestines and livers, the same as the plovers. Truss the birds, cover the breasts with a thin slice of fat pork, tying it on firmly, then lay them in a baking-pan; pour some melted fat over and set them in a very hot oven to cook for eight minutes, bast- ing frequently. When done, untruss and serve on their canapés; free the gravy from its fat, add a little broth to the pan, boil for an instant or two, and strain it over the birds; garnish with watercress. Woodcock can be dressed without trussing by inserting the long beak from one side to the other through the thigh joint and serve them in the same position. 928.-SALMIS OF WOODCOCK. See salmis of partridge and proceed exactly the same. (LOIO g)igheg. 929-–ASPIC OF GOOSE LIVERS (FOIAES-GRAS). It is most necessary to have good solid jelly in order to prepare this properly. Cut the foies-gras from a terrine into cylindricals either with a knife or a tablespoon dipped in hot water; lay them on a dish in a cool place. Set a column mould on ice, pour in a little tepid jelly and spread it around to coat all the interior; on the bottom put a little chopped truffle, covering it with a little jelly; around arrange a circle of the pieces of foies-gras, pour on slowly a little melted jelly and, when this is set, arrange with a spoon a narrow chain of chopped hard boiled egg-white around the edge and another one of foies-gras inside of this ; cover again with melted jelly and a moment or two later form another chain of chopped boiled ham and continue this pro- cess until the mould is full. When ready to serve, dip it into warm water, wipe dry and invert onto a dish. It is now ready to use. 930.—BEEF A LA MODE. Prepare and cook a fine piece of beef a la mode, the same as explained for the hot beef. Keep the strained gravy, also the vegetables; put the meat upside down in a deep dish, add the almost cold vegetables, and pour the partly cold strained gravy over. The following day when ready to serve, dip the dish in hot water and turn the meat onto a flat dish, or it can be served in the same one, if preferred. 287 G 288 (LOIO （)igbeg 931–BowFD CHICKEN (GALANTINE). Clean well a fine roasting chicken, bone it entirely, leaving the neck skin a good length ; season with salt and pepper. Cut the breast meats into large dice, also the same of three ounces of red beef tongue and three ounces of fat pork. Cut up also into squares five to six truffles and one ounce of scalded and peeled pistachio nuts. Put all these ingredients into a vessel and season them. Make a finely chopped force- meat with three quarters of a pound of fat pork and half a pound of lean pork, season it in a bowl with salt, pepper, spices, and nutmeg, knead it well with the hands and then add the prepared dice or squares and mix together. Spread out the chicken on a table, fill it with the forcemeat and proceed the same as for a boned partridge; boil it for one hour and a half; remove onto a dish and lay a heavy weight on top till cold. Serve it the same as a boned partridge, strain the stock and with it make some jelly to decorate. 932.-BONED PARTRIDGE. Bone entirely one partridge or more, and season generously with salt and pepper. Prepare a galantine forcemeat, using these proportions for two partridges: half a pound of lean pork and three quarters of a pound of fat pork, both chopped very finely together; put this into a bowl. Cut into large dice three ounces of cooked lean ham and three ounces of larding pork and four to five truffles cut in four. To the forcemeat add some of the truffle liquor and a small glassful of brandy, salt, pepper, allspice and a little grated nutmeg. First pound and mix the forcemeat with the hand until it attains a good body, then put in the truffles, ham and pork. Spread the partridge open on the table, fill it with the force- meat and bring the two sides together to form it into a good round shape, then wrap it in a piece of muslin (if more than one partridge be prepared, use a separate piece of muslin for each); tie both ends firmly and also the centre without COIO （)ísbes 289 Squeezing too hard. Put two quarts of broth into a sauce- pan, at the first boil plunge in the galantine and leave to Cook for one hour and a quarter, then drain it out and put it under a light weight until perfectly cold; unwrap, pare neatly and glaze with a brush dipped in a little meat glaze; leave till cold. Make some jelly with the broth and decorate the galantine with it. 933.--BOMED PHAEASAMT. Prepare and finish the same as explained for boned par- tridge. 934.—BOILED STUFFED CA POW. Make a fat pork forcemeat with one pound of fat pork and half a pound of nerveless lean pork chopped very finely; put it in a vessel to season with salt, pepper, a little allspice, and chopped parsley, and a few finely minced truffles may be added, if on hand, as they give the forcemeat an excellent flavor. Fill a well-cleansed capon with this stuffing and truss it for an entrée, closing up all the apertures. Have a saucepan containing boiling broth, plunge in the capon and boil slowly for an hour and a half, then dress it on a dish to cool. Strain the stock and reduce it to a good jelly; deco- rate the capon with this before serving. 935.—CHA UDFROID OF CHICKEN. Cook two chickens the same as for a fricassée; prepare also some very smooth supreme sauce with the stock, adding a few well-washed gelantine leaves; strain this sauce into a small saucepan, and leave a tablespoon in so as to be able to stir it about frequently. Spread the pieces of chicken on a dish and keep them very cold, then pour the sauce over to coat them entirely. Have some cold boiled hominy in a soup plate, invert it onto a dish and decorate it with a knife; 19 290 COIO （)isbeg dress the pieces of coated chicken around the sides, leaning against the hominy, and surround with croutons of jelly, strewing chopped jelly over the top. 936.—CHA UDFROID OF GROUSE. Prepare and finish the same as a chaudfroid of partridge. 937.-CHA UDFROID OF PARTRIDGE. Should any cold partridge be left over it can be cut into even slices and laid on a dish, one apart from the other so they do not touch. Reduce well some Madeira sauce till it covers the spoon, put it aside in a cool place without getting thoroughly cold, and when it begins to set, take up one of the pieces of partridge with a fork held in the left hand, and with a spoon in the right pour enough of the sauce to cover, then lay it on a dish and begin the same operation with another slice. After all are finished, put the dish in the ice- box. Chop some meat jelly finely, incorporating in now and then a few spoonfuls of cold water to make it glossy; arrange this in a dome on a dish, apply the pieces of partridge up- right against this dome and surround with small croutons cut from the jelly. 938.-CHA UDFROID OF PLOVERS. To be made and dressed the same as a chaudfroid of partridge. | 939.-CHA UDFROID OF QUAILS. To be prepared precisely the same as chaudfroid of partridges. 940—colo VIRGINA HAM WITH YELLY. Soak a ham in cold water for several hours; wash it well and place it in a saucepan, fill it up with cold water, adding one carrot, one onion with three cloves in it, and a fine COIO （)isbeg 291 bunch of garnished parsley. Let the ham boil gently for three hours, then remove the saucepan from the fire, and let it cool in the water. When the ham is quite cold, lift it out and peel off the skin, pare it very smooth and make a pretty handle with the bone; lay the ham on a baking-sheet, strew with powdered sugar, and set the pan in a very hot oven to glaze the top; a few moments will suffice for this, then dress it on a dish and decorate around with jelly, arranging a paper frill on the handle. 941.-BOILED LOBSTER, COLD, RA VIGO TE SA UCE. Fill a large pot with water, add salt, whole peppers, thyme, bay-leaf, onions, carrots, parsley root, and a little vinegar. At the first boil plunge in three fine lobsters, put on the lid and boil for twenty minutes, then drain and leave to get Cold. When entirely so, split them in two, crack the large claws and arrange them on a dish, decorating with parsley leaves. Serve some cold Ravigote sauce separately. 942. –LOBSTER, PAR/SIAN STYLE. Select a fine lobster, boil, and cool. Take out the tail meats (discarding the body and claws), being careful not to break the shell; cut the meat into even escalops or slices, lay them on a dish, and cover with a mayonnaise thickened with a few dissolved gelatine leaves; set the dish on ice. Lay the lobster tail shell on a long dish, in it arrange lettuce leaves shredded small, and on top dress the escalops of lob- ster upright, one overlapping the other; decorate around the shell with artichoke bottoms Orloff, with a few parsley leaves laid between each one. Serve very cold. 943.-PARTRIDGE PIE. Bone two partridges, remove the skin and sinews from the thighs and breasts, and cut the meats into neat oblongs; put them in a vessel with a glassful of brandy and a little 292 COIO ºigbeg chopped parsley. Prepare the same quantity of forcemeat as for boned partridge, cutting the pork and ham somewhat larger and oblong-shaped ; keep these aside ; season the force- meat liberally, adding a chopped truffle, mixing it well in. Make a foundation or pie paste to weigh three-quarters of a pound, roll it out to a flat two-eighths of an inch thick, twenty-five inches long, and twenty wide. Spread a thin layer of the forcemeat exactly on the centre to cover half the length and width; on this place alternate lengthwise rows of the partridge oblongs, the pork, and the ham, one beside the other, to cover the entire forcemeat; now spread another layer of the forcemeat, another of oblongs, the same as the first, and finish with what remains of the forcemeat; wet all around this, then bring one of the sides of paste over to meet the other one in the centre, forming neat folds; turn the paste top and bottom, each into a point, and bring these to meet together in the centre of the top, and cover the oblong thus obtained with a thin flat of puff, or of the same paste; brush the entire surface over with beaten egg, score the edges with the tip of a small knife, decorate ac- cording to fancy with paste leaves, and then lay the pie on a baking-tin, and bake in a hot oven for three-quarters of an hour, covering with a double sheet of paper, to be changed if it threatens to burn. When cooked, withdraw the pie from the oven and leave to cool on the tin. Melt a little meat jelly, make a slight aperture in the crust, and pour in as much jelly as it will hold ; then put it away in a cool place. When ready to serve, take it off the tin, scrape off the edges evenly with a knife, and place the pie on a long dish, decorating with parsley sprigs. 944.—SALMON WITH MONTPELLIER BUTTER. Boil a single piece of salmon weighing about two pounds, When quite cold, drain it well, and lay it on a long dish remove the skin and bone without breaking the fish ; cover the top and sides with some well-prepared Montpellier butter, then decorate either with fanciful cuts of cooked p Colò （)isbeg 293 *getables, or cuts of hard-boiled yolks or the whites of the *śg, or else with some of the butter pushed through a cor- "et, Arrange parsley sprigs all around to decorate. 945–SWEETBREADS A LA ORLOFF Soak eight fine sweetbreads in cold water for several hours, then put them in a saucepan on the fire with cold water, to take off at the first boil, and refresh in cold water. Cut Some red beef tongue and truffles into long shreds the length of the sweetbreads, and stud them with these; braise, and, when done, remove and lay them between two cloths with a light weight atop. After they are quite cold cover each sweetbread with well reduced but only slightly warm Supreme sauce. Arrange some chopped jelly in a pyramid form on a dish, apply the sweetbreads evenly against this and surround with more chopped jelly. Decorate all around with artichoke bottoms Orloff. 946.-TERRINE OF CHICKEN. The terrine of chicken is far preferable to a boned chicken ; but it can scarcely be presented at a ceremonious luncheon or dinner-table. Bone a fine chicken, entirely removing the skin, and cut all the meats into oblongs, the same with some cooked red tongue and fat pork ; put these all into a vessel with salt, pepper, allspice, and five to six truffles cut into dice; let marinate with the addition of a little sherry and brandy. Prepare the same forcemeat as for boned chicken, seasoning it liberally and kneading it well, mix in a little chopped truffle with some of its liquor. Line the inside of a terrine with very thin slices of fat pork, and, on the bottom and around, a very thin layer of the forcemeat; and on the bottom range a neat layer of chicken, tongue, and fat pork alternately, cover with more forcemeat and proceed till the terrine is full, pour in the marinade and cover with a wide 2.94 (tolo ſoisbes slice of fat pork; put on the lid and with a very thick paste of flour and water fasten it on so that no steam can possibly escape. Place the terrine in a baking-pan containing a little water and set it in the oven for an hour and a half, being careful to watch that there is always a little water left in the pan, and that the oven be kept quite hot; withdraw and leave till the following day without uncovering. When ready to serve, cut away the paste, open and wash off both terrine and lid. Finish to fill with a little warmed meat jelly, and when this is cold, replace the cover and set the terrine on a dish covered with a napkin. 947–TERRIVE OF PLOVERS, SNIPE, REED-BIRDS, A TC. The same as a terrine of quails. 948.- TERRINE OF QUAILS. Bone six quails, leaving them whole and stuff with the same forcemeat as prepared for the boned partridge; roll them up tight. Line a terrine with thin slices of fat pork and a thin layer of forcemeat, put in the quails enrolled in some of the forcemeat, cover with more of it and one large slice of fat pork on top ; close the terrine in the manner explained in terrine of chicken, and cook for an hour and a half in the oven. 949.— TERRINE OF VEAL. For the forcemeat chop three quarters of a pound of fat pork with half a pound of lean veal, season with salt, pepper, spice, and chopped parsley. Cut half a pound of veal into oblongs, a quarter of a pound of ham, the same amount of tongue and also fat pork cut likewise ; season generously. Fill the terrine as for terrine of chicken, cook and serve it the same. COIO ºigbeg 295 950–SHEEP'S TROTTERS, NORDENSKIOLD (COLD). After cooking them the same as lamb's trotters lay them in a china dish with a few spoonfuls of vinegar, salt, pepper, and chopped parsley. They can be prepared this way a day before they are needed; drain them from their pickle, roll in some good remoulade sauce, leave on ice for about an hour and serve very cold. 951.- BROOK. TROUT, ORIENTAL STYLE. Draw eight small trout, clean well, wash and wipe dry on a cloth ; score them on both sides. Fry in butter a minced onion and carrot ; add a good bunch of garnished parsley, two cloves, ten to fifteen whole peppers, and a pint of broth ; boil this for twenty minutes, then take it from the fire and set it aside to cool. Put the trout in a sauté pan, strain the above stock over, place it on the fire, and, at the first boil, cover, remove, and leave to cool all together. When cold, drain out the fish, lay them on a dish, pour a little of the warmed-up stock over, and arrange two slices of lemon on each trout, strewing chopped parsley over all. Put on ice till thoroughly cold, then serve with a separate remoulade sauce. 952–VEAL CHOPS IN BELLEVUE. Trim eight fine veal chops very short, fry them in butter with plenty of seasoning, and when a fine golden color is attained, moisten with a little rich stock; boil up once, then add some neatly trimmed carrots, turnips, and onions; cover the sauté pan, braise in the oven, and when properly cooked, as also the vegetables, transfer the meat to a dish, strain the stock slowly and place the vegetables on a plate. Free the stock of every particle of fat, let it stand and 296 Colò Boigbeg then pour it into a pint of veal or beef jelly. Range the vegetables on the bottom of a deep dish, pour in sufficient. of the jelly just to cover and set it aside in the ice-box; when perfectly firm, lay the cold chops over, the handles standing upright, and pour over a little lukewarm jelly; let cool as before and continue the process until the chops are entirely covered. Let the jelly get thoroughly cold and firm, and just when prepared to serve dip the dish into tepid water and invert the chops onto a serving dish. - º N Zºº E E 2 ſº &- *s § - Sºº- ſº lº sº/* . ſ *- º - KD § ſ - S Sº 27, * < º º O 5- º | . ſº. º §º s º º §§ § §8. = $8& wº § ſº rº $2 - 3 | $5alað3. 953.−AMERICAN SALA.D. Place in a salad bowl some finely sliced cold boiled pota- toes, white of celery shredded small, sliced tomatoes and an *ssortment of chopped fine herbs; season with vinaigrette Sauce. 954.—BEE TROOT SALA.D. Slice six cold boiled beets, lay them in a vessel and pour °ver a glassful of vinegar, salt and pepper; leave them in this pickle for several hours, then lift them out to put into a *alad bowl, add a few spoonfuls of oil and serve a separate Saucerful of chopped onions, chives, and parsley. 955–BoILED BEEFSALAD, AMERICAN STYLE. The same as the beef salad Parisian style, only adding two minced raw green peppers, three sliced tomatoes, chopped Chervil and tarragon. 955%.—BOILED BEEF SALAD, PARISIAN STYLE. Slice some cold boiled beef in neat slices, put them in a salad bowl with finely cut up potatoes, a little watercress, a Shopped hard-boiled egg, a minced onion, some chopped chives and parsley, salt, pepper, oil, vinegar, and a little mus- *ard. Stir thoroughly and dress in a clean salad-bowl. 297 298 $alaðg 956–CAULIFLOWER SALAD. Leave a boiled cauliflower to cool off in cold water, then drain it well and range it in a salad-bowl. Serve in a saucer some parsley, chervil, onion, shallot, and chives all very finely chopped and kept one apart from the other. Dress the salad with vinaigrette sauce and allow each of the guests to help himself to any of the herbs he may desire. - 957–CELERY SALAD. Pick and wash well in cold water four or five white celery stalks; dry them well and use only the tender inside parts; cut them into short lengths or juliennes and place them in a salad-bowl. This salad can either be seasoned with a French dressing or else pour some well prepared mayonnaise over and serve. 958.—CHICKEW OR FOWL SALAD. A boiled fowl is far superior for making this salad to a roasted chicken, although care must be taken not to use an old one. When cold, cut it up and pick the meats from the bones, the legs not to be used, for dark meat has a bad ap- pearance in a chicken salad. Cut the white parts into even- sized pieces, put them in a bowl and season with salt, pepper, oil and vinegar, leaving them thus for several hours. Dress the salad in a salad-bowl, placing some cut-up celery under- neath, cover with a good mayonnaise dressing, decorate the surface according to fancy and serve. 959–CLUB MAN'S SALA.D. Mince two cold boiled potatoes, two artichoke bottoms, twelve mushrooms, and two truffles, adding a stalk of celery cut up fine, twelve shrimp tails, and half a can of asparaguá. tops, also some chopped chervil, parsley, and tarragon, * coffeespoonful of each, and three Spanish red peppers. Sea". v * $alabs 299 son with a sufficient quantity of salt, pepper, oil, vinegar, and remoulade sauce. Mix thoroughly and arrange the salad in a salad-bowl, which must be kept in a cool place till ready to Serve. 96.O.-CRAB MEAT SALA.D. Pick the meats from about fifteen hard shelled crabs; put this in a salad-bowl to season with salt, pepper, oil, vinegar, chopped parsley and chives; it is now ready to serve, or else it can be covered with a mayonnaise dressing and decorated like a lobster salad. 961.-CREOLE SALAD. Boil little less than a pint of rice in salted water, drain well as soon as done, put it into a bowl, season while still hot with salt, pepper, and a little cayenne, cut three green pep- pers and three cooked beets into small dice, not larger than the grains of rice, chop also one onion very fine; add these all to the rice, stir thoroughly, then season with two heaping spoonfuls of vinegar and six of oil, mingling them well in ; when exceedingly cold serve in a salad-bowl. 962.-FISH SALA.D. This salad can be made either with cold boiled salmon, striped bass, or any other fish; shred it into pieces and put these in a bowl to season with salt, pepper, oil, and vinegar; dress it dome form in a salad-bowl, cover with mayonnaise sauce, smooth it nicely, and on top strew a few capers; around the edge arrange some white lettuce leaves, hard- boiled eggs cut in eight parts, and on the summit stand a fine stoned olive with a small sprig of parsley stuck in erect. 963–3APANESE SALAD. To a club man's salad add some cooked oysters, fillets of anchovies, and stoned olives cut into rings; season precisely the same. & 3oo e $alabs , 964.—LENTIL SADAD. For eight persons take one quart of "cooked lentils, put them into a vessel with a little salt, a pinch of pepper, a little chervil, chives, and parsley all finely chopped, two tablespoonful of vinegar and five of oil. Stir well together and serve in a salad-bowl. 965.-LETTUCE, ROMAINE, CHICCORY, DANDE- - LION, FIELD, ESCAROLE, OR All other green salads must not be left long in water as it injures their flavor. Pick, clean, wash, and drain at once when ready for seasoning. French dressings are the usual accompaniment to these salads. 966–LoBSTER SALAD. Two large lobsters will make enough salad for eight per- sons; boil them as usual, break open when cold, remove the meats and cut them up into pieces, put them in a bowl, sea- soning with salt, pepper, oil, and vinegar; leave it thus for several hours. Cut a head of celery into small pieces and marinate them the same as the lobster for an hour or two, keeping this separate. Range the celery in a dome form in a salad-bowl, the lobster over and cover entirely with a mayonnaise dressing, decorate around with lettuce leaves, hard-boiled egg, cucumber pickles, capers, olives, and vinegar beets, all to be arranged tastefully and symmetrically and cut into various fanciful designs. If needed for a supper where many other kinds of salads are served, insert a few lobster's legs and use some of the coral for decorating purposes, so that it can easily be distinguished from the other ones. 967–LOWG BRANCH SALAD. With a wide channelled column-box tube remove pieces from eight cooked beetroots; cut these cubes into thin - O $alabs - - 3ol. slices, and drain nicely on a cloth. Use them to line the whole inside of a salad-bowl, then put it aside in the ice- box. Open two cans of macedoine; wash the contents well in boiling water, refresh and drain; lay the macedoine in a bowl to season with salt, pepper, and a little vinegar, stir together well and add a good mayonnaise dressing thickened with a few dissolved gelatine leaves. Transfer all this to the decorated salad-bowl, leave it in a cool place, and when the salad is quite firm, invert it into a dish, lift the bowl off carefully and garnish around with chopped hard-boiled white and yolks of eggs. 968.-L YONNESE SALA.D. ... Add to a vegetable salad some thin strips of Lyons sau- Sage and the same of red beef tongue, some fillets of ancho- vies and smoked herring all cut up small, and stoned olives sliced into neat rings. Serve the same as a vegetable salad. 969–ONION SALA.D. Peel six large clean onions, pare them into fine thin slices, and range them in layers in a salad-bowl, cover with salt, pepper, a little chopped parsley, two spoonfuls of vinegar and four of oil. Stir lightly to prevent breaking and serve. 970.-OYSTER SALAD. In order to make a good salad it is necessary to poach the oysters in their own liquor, taking them out at the first boil to put in a vessel with salt, pepper, oil, and vinegar; let them cool off entirely in this marinade. Finish the same as other salads, decorating to suit the taste. Use forty oysters for eight persons. 971.-PARMENTIER SALA.D. This is a potato salad seasoned with salt, pepper, oil, vine- gar, chopped onions and parsley, mingling in a little hot Water. - . 302 - $alað3 972–POMPADOUR SALAD. Season three artichoke bottoms with salt, pepper, and a little vinegar; add some mayonnaise to a little vegetable macedoine. Lay each artichoke bottom on one of eight fine lettuce leaves placed on a dish, and cover them with a part of the macedoine, and besides have a slice of truffle atop of this; serve. 973–RUSSIAM SA L.A.D. Put in a bowl sufficient carrots and turnips cut out with a column-box tube, some green peas, flageolets, cut-up string- beans, dice of truffles and potatoes cut likewise with the same tube, all to be previously boiled and cold; season with salt, pepper, and a little cayenne, then stir in some good mayonnaise sauce. Dress this in a salad-bowl, raise it to a domical form with a spatula and decorate with very thin round slices of truffle, the same of carrot, turnip, and ham all previously cooked; and on top set a cluster of cooked cauliflower, around the edge scatter chopped jelly, and fine herbs at the base of the dome. Cover the cauliflower with mayonnaise thickened with a little jelly. - Use your own discretion for the quantities needed for eight persons. 974.—SHRIMP SALAD. Skin a quart of cooked shrimp tails, lay them in a bowl, season with salt, pepper, oil, and vinegar and dress the same as a lobster Salad: A 97s -SICILIAN SALAD. Cut four cold boiled potatoes into dice-shaped pieces, as well as four apples, three artichoke bottoms, and celery stalks; sever four fresh tomatoes each into eight or ten pieces, have some shredded lettuce and chopped fine herbs. Season this salad as usual, adding a little mayonnaise sauce to thicken and squeeze in the juice of one lemon. • Q d $alabs 303 976–STRING-BEAN SALAD. String and remove the stalks from two quarts of beans; cook them in boiling salted water on a very hot fire, keep- ing them uncovered so they retain their green color, and when tender, drain and throw them into cold water. Drain once more for quite a length of time to extract every parti- cle of their liquid. Place the beans in a salad-bowl, scatter a little very finely chopped onion, parsley, and chervil over the top, pour in some vinaigrette sauce or French dressing and it is now ready to serve. 977–70MA To SALAD. Slice fine, red tomatoes neatly and arrange them on small salad dishes; season with salt, pepper, a little vinegar and olive oil, strew over with chopped parsley. Some persons like a very finely sliced onion added as well. 9774.—TOMATO AND LETTUCE MAYONNAISE SALA D. Lay eight or ten slices of tomato on top of a lettuce salad and cover the whole with mayonnaise salad dressing. 978–VEGE TABLE SALAD. . Place in a salad bowl some shredded cooked carrot and turnip, some string-beans cut into small lozenges, green peas, flageolets, and thin slices of potato, and on top have a handsome piece of cauliflower; the vegetables, must be thoroughly cold. Season as an ordinary salad, serving at the same time a saucer containing a little chopped fine herbs. 979–VICTORIA SALA.D. Arrange on one side of a salad bowl some cooked aspargus tops, next to this a row of finely cut-up celery, then cold 3O4 $alabs boiled potatoes cut into narrow juliennes or strips, also boiled carrots and turnips and truffles, all to be cut the same size as the potatoes, and placed in a dome shape, one row carefully laid beside the other. Surround the dome with a string of mayonnaise sauce. On the summit fasten a fine cluster of green asparagus tops and then serve. * . 980–WHITE or RED BEAN SALAD. Boil a quart of beans after soaking them for several hours, and when drained and cold, put them in a salad-bowl with a little chopped raw onion, salt, pepper, chopped chervil, chives, and parsley. This salad takes a little more oil than the others, allowing six spoonfuls to every two spoonfuls of vinegar; stir thor- oughly and it is ready to serve. t . Üegetable8. 981.-BOILED ARTICHOKES, HOLLAMDAISE ... • SA UCE. Pare the bottoms and with a pair of scissors clip off the tips of the outer leaves and cut the upper ones off straight with a knife, wash well and boil in boiling salted water. To find out when they are sufficiently cooked, run the tip of a knife through the bottom and if this is tender they are done; drain them upside down on a cloth, then turn them over and with the fingers pull out all the inside small leaves and use a small spoon to remove all the choke attached to the bottom. Close the opening thus formed with the leaves that have been pulled out and dress the artichokes on a napkin. Serve with a separate Hollandaise sauce or else with melted butter and they can be eaten either hot or cold with vinaigrette sauce. 982.—ARTICHOKES STUFFED WITH DUXELLE. Empty out all the inside parts of eight boiled artichokes. Prepare a good duxelle dressing, adding a handful of fresh bread-crumbs; stir to thicken it well on the fire, and when cold mix in three raw egg-yolks and plenty of seasoning. Fill the artichokes with this preparation, cover each with a thin slice of fat pork and tie firmly with sufficient string to prevent the dressing from escaping while cooking. Lay them in a sauté pan, add a pint of good gravy, cover and set it in the oven to braise for half an hour; remove the artichokes to a dish, untie, and serve with a gravy-boatful of Madeira sauce. 2O 305 306 Úegetable8 983.--ARTICHOKES, VINAIGRETTE. Clip off the tips of the leaves with a pair of scissors, and lay the artichokes in boiling salted water ; boil them quickly; take out when done and cool off in cold water; drain on a cloth both top and bottom so to extract all the water, then dress them on a folded napkin and decorate with parsley leaves; send then to the table with a sauceboat of vinaigrette Sa UlCC. 984.—ARTICHOKE BOTTOMS, ORLOFF (COLD). Select eight cooked artichoke bottoms of even size and width ; marinate them for one hour in a little vinaigrette. Season some vegetable macedoine with salt, pepper, oil, vine- gar, and a dash of cayenne; drain out the artichokes, and fill each one with some of this macedoine, covering with a layer of thick mayonnaise and place a fine slice of truffle on top. Dress them onto a dish covered with a napkin, and decorate around with parsley leaves. 985-ARTICHOKE BOTTOMS, POMPADOUR STYLE, Cover eight artichoke bottoms with a little white sauce of any kind, lay a fine cluster of boiled cauliflower onto each and cover this with more of the sauce; bestrew with grated parmesan cheese and bread-raspings, sprinkle over a little melted butter and then lay them in a buttered sauteuse; moisten with a little gravy and put it into the oven to bake to a fine golden color; range the artichokes neatly on a dish and in the pan put a small lump of butter, the juice of a lemon and chopped parsley; boil this once, then pour over the artichokes. 986.—STUFFED ARTICHOKE BOTTOMS. Take eight artichoke bottoms, wash well in boiling water and drain on a cloth; season the insides with salt and Uegetables 307 pepper, then fill with duxelle dressing, smooth with the blade of a knife, strew with bread-crumbs and a little butter. Butter a baking-dish, put in the artichokes and bake in the oven for ten minutes; serve in the same dish, pouring a little good gravy over or else they can be used as a garnishing when required. 987.—STUFFED ARTICHOKE BOTTOMS, MACEDO/NE. Wash eight fine artichoke bottoms in boiling water and drain. Butter a sauteuse, put in the artichokes, wet with a little broth and dredge with salt and pepper; boil the liquid and then set the pan in the oven to braise for ten minutes. Use a spoon to fill the centres with some well-prepared vegetable macédoine mingled with white or Bechamel sauce; serve the artichokes in a vegetable dish and pour their gravy over. These can also be used as a garnishing. 988.—BOILED ASPARAGUS, BEARNAISE SA UCE. Boil them the same as for Hollandaise, only serving with Béarnaise sauce. 989.-BOILED ASPARAG US, HOLLAMDAISE SA UCE. Cut off a small portion of the end of the asparagus, peel and scrape them, then lay them in cold water; take them out to tie into tight bunches and trim them all to the same length. Boil the asparagus in salted boiling water for twenty-five minutes and drain on a cloth as soon as done ; untie and dress them on a dish covered with a napkin, serving a boatful of Hollandaise sauce at the same time. For asparagus tops with butter see the garnishings. 990.-ASPARA G US, VINA/GRETTE. Clip off the extreme tip of the asparagus which frequent- ly contains some sand, also all the sprouts that surround it, 308 19egetable8 then scrape the stalks with a knife and lay them in cold water to wash. Tie them into bunches of twelve each, cut off the upper ends to have them all of uniform length, then plunge into boiling salted water for twenty-five minutes. If to be eaten cold, drain when cooked and throw into cold water, dry on a cloth and serve on a napkin. A vinaigrette sauce to be served apart. 991.—BRE TOWNE BEANS. Soak a quart of white beans over night in cold water; put them on to cook in cold water with a little salt, an onion stuck with two cloves, a carrot cut in four and a well gar- nished bouquet; boil up once and add three or four raw tomatoes; cover the saucepan and let cook until the beans are thoroughly done. Fry a chopped onion with butter in a sauté pan, drain the beans, take out the parsley, carrots and onion and add the beans to the fried onion, with a large lump of butter, salt and pepper; stir for a few moments and they are now ready to serve. 992.—BEET ROOTS STE WED WITH BUTTER. Cut six boiled beets into very thin slices, toss them in a sauteuse with three ounces of butter and finish with a few drops of boiling water, a lump more of butter, salt and pepper; stir together without boiling, strew with chopped parsley and serve in a vegetable dish. 993.—BEETS WITH CREAM. Cut off the stalks and leaves and wash the beets well. Put them on to boil in cold salted water; the length of time depends upon their size. Peel them after they are done and drain and cut them up while still hot into uniform slices : mingle these with some well-buttered cream or white sauce, and serve in a vegetable dish. Úegetables 309 994.—BRUSSELS SPROUTS SAUTÉD. Cut off lightly the root of each sprout and remove the outer green leaves and all the dead ones ; wash well and plunge them into boiling salted water to cook rapidly; drain and put them in a sauté pan with three ounces of butter to a quart of sprouts, mingle it in well and serve in a vege- table dish. 995.-RED CABBAGE, GERMAN STYLE. Cut one large or two small red cabbages in four, wash the pieces thoroughly and cut away all the hard white centres, then slice them up very finely. Put six ounces of butter in a saucepan, the cabbage, salt, pepper and a little powdered sugar; cover and set the saucepan in a slack oven in order to cook for three to four hours, stirring with a spoon from time to time ; pour into a deep vegetable dish to serve. 996.-WHITE CABBAGE WITH BUTTER. Quarter two small white cabbages, remove the outer leaves and cut away the hard cores on the inner leaves and the heart; wash well in several waters, then throw the pieces into boiling salted water and leave to cook till quite tender; drain them well on a colander ; put the cabbage into a stew- pan with a few ounces of butter, stir it well in and serve. 997.-CREAMED CARROTS. When making a pot-au-feu soup always put the carrots in whole and afterwards they can be utilized in various ways. For instance, pare them to the shape of a large cork and slice finely; put a little cream in a stewpan, salt, pepper, and an ounce of butter, lay in the sliced carrots and Cook for ten minutes; dissolve half a spoonful of flour with a little raw cream, stir it with the above and finish with another ounce of butter; toss again and serve in a vegetable dish. 3 Io l)egetables 998.-VICH Y CARROTS. Select five fine very red carrots, scrape and trim them into round cork shapes, slice these quite finely and lay them in a stewpan with three ounces of butter ; cook without browning and as soon as the butter begins to fry, add a spoonful of water or broth, salt, pepper and a few grains of powdered sugar. When cooked finish with two ounces of fresh butter, toss and add a little chopped parsley; serve at On Ce. 999. –BAKED CA ULIFLOWER. Prepare a sufficient quantity of good white, cream or bechamel sauce, having it well buttered. Boil a cauliflower whole and break it into pieces when done. Cover the bot- tom of a baking-dish with some of the sauce, lay in pieces of the cauliflower one beside the other, cover with more sauce, then more pieces of cauliflower, finishing with suffi- cient sauce to cover these entirely; bestrew with grated par- mesan, bread-raspings and melted butter. Place the dish in the oven to bake till the surface has assumed a fine color. IOOO.-BOILED CA UL/FLOWER, HOLLANDAISE SA UCE. - Pick off the outer leaves from a fine, firm cauliflower, trim the stalk neatly and wash well; lay it in a saucepan contain- ing boiling salted water, drain, and when done dress it on a dish garnished with a napkin ; serve at the same time a boatful of Hollandaise sauce. IOOI.—FRIED CA UIL/FLOWER. After the cauliflower has been boiled in salted water, sep- arate it into flowerets and lay these in a vessel to season with salt, pepper, and vinegar; let macerate for several hours. Drain them on a cloth, roll each piece separately l)egetables 3II into beaten egg, then in sifted fresh bread-crumbs and dip in frying paste, and lastly plunge them into frying fat; take out with a skimmer after they have been in an instant or two when a delicate pale brown, and dress on a napkin : have a boatful of tomato sauce served separately. IOO2.—BRAISED CELERY, SPANISA STYLE. Use only the white stalks without the hard leaves; cut them seven to eight inches long and each root in two ; wash well and boil for fifteen minutes in boiling salted water; drain, refresh in cold water, and then put the celery into a saucepan or stewpan with an onion, a carrot, a gar- nished bunch of parsley and just enough broth to cover; put on the lid and set the saucepan in the oven to braise for one hour, adding more broth if required. Drain out the celery when cooked, strain the stock, skim off all of its fat and thicken it with a little meunière (flour and cold water); simmer gently. Dress the celery in a vegetable dish and pour the gravy over. loos—CELERY WITH CREAM SAUCE. The celery must be cut into inch lengths and boiled in Salted water; drain out when tender and add the pieces to a well-buttered light cream, white, or bechamel sauce; serve in a vegetable dish, strewing the surface with chopped parsley. IOO4.—CHICCORY WITH CREAM. Pick all the green and withered leaves from six heads of chiccory, wash in several waters. Have boiling water in a saucepan on the fire, plunge in the chiccory with a handful of salt, they take some time to cook. When done, drain, refresh and press out every drop of water, with both hands, then chop it up very finely. Put two ounces of butter in a saucepan, the chopped chiccory, salt, pepper, a little grated 312 l)egetables nutmeg, a pinch of powdered sugar and a tablespoonful of flour, stir steadily on the fire, gradually adding half a pint of milk and keep beating till it comes to a boil, them with- draw the saucepan from the fire and finish with two ounces of fresh butter. Serve in a vegetable dish surrounded by heart-shaped croutons fried in butter. ** 1005.—BRAISED CHICCORY, WITH CREAM. To be prepared precisely the same as chiccory with gravy, adding at the last moment a cupful of cream ; simmer gently for ten to fifteen minutes on the side of the fire and finish with two ounces of butter, salt, pepper, a little nut- meg and a pinch of powdered sugar ; serve in a vegetable dish. IOO6.—BRAISED CHICCORY, WITH GRA VY. Pick, wash and clean six to seven fine heads of chiccory; plunge them into boiling, salted water to cook, then drain, refresh in cold water and press out all the liquid between both hands; chop up the chiccory and put it back into the saucepan with a pint of broth, boil once, cover with the lid, and set the pan in the oven to braise the chiccory for about one hour, watching it now and then to see that it does not burn. Remove and stir in two ounces of butter. Pour the chiccory into a vegetable dish after seasoning it to taSte. Iooz.-BOILED CORN. Pull off the husks and the silk threads surrounding the corn; have water in a saucepan with salt and a cupful or two of milk; when boiling put in the corn and let it cook for fifteen minutes, then set the saucepan on one side where it will keep hot; drain out the corn when prepared to serve, pile them in the folds of a napkin and serve with melted butter apart. begetables 313 1008.— CORN FRITTERS. Chop up a can ful of corn (if no fresh is procurable), add to it seven to eight spoonfuls of frying paste, salt and pep- per; the preparation must be rather liquid. If fresh corn be used, boil it first and cut it from the cobs, then chop it up. Heat a little good frying fat in a pan and with a spoon pour in some of the above, keeping each fritter apart from the other, for it should spread by itself; when a nice color turn them over to fry likewise on the other side; drain on a cloth and serve on a folded napkin. Make these fritters very Small when intended for garnishing chicken Maryland, etc. loop—STUFFED CUCUMBERS Cut eight thick slices of fresh cucumber, peel and empty them on one side to three quarters in depth ; lay them in a saucepan with salted hot water to boil for five to six minutes, then refresh and drain on a cloth. Butter a stewpan, lay the cucumbers carefully in and fill the empty centres with some well prepared duxelle dressing ; cover each one with a thin slice of fat pork, moisten with a pint of broth, adding one onion stuck with a clove, one small carrot and a bunch of parsley. Boil up, cover the pan and set it in the oven to braise, basting occasionally, if necessary. Thirty minutes should be ample to cook them in ; serve on a dish, skim the fat from the gravy and pour it over. These cucumbers can also be used as a garnishing. IOIO.—CUCUMBERS WITH CREAM. Peel two or three fresh, sound cucumbers, slice them evenly and plunge into boiling salted water; drain well when cooked and add them to a well-buttered light bechamel or cream Sauce, season highly and serve in a vegetable dish, strewing the surface with chopped parsley. e 3I4 l)egetable3 IOI I.—FRIED EGG-PLANT. Peel and slice two egg-plants, dust over with a little coarse salt and lay them on a dish. When prepared to serve, dip each slice in beaten egg, then in bread-crumbs and fry in very hot frying fat for about six minutes or until they acquire a fine color; drain on a cloth, wipe quite dry, season slightly and serve on a dish covered with a napkin. IOI 2.-STUFFED EGG-PLANT. Cut four egg-plants each into four lengthwise pieces, fry them for a few moments in butter, then drain well. Empty out the centres with a spoon and mingle this part with some well-seasoned duxelle ; lay the peels on the table and stuff them all, closing them so they form a bomb shape, and as each one is done, lay it in a baking-pan, dip a brush in beaten egg and brush over the surfaces, then mask with bread-rasp- ings and pour a little melted butter over all. Bake in the oven for seven to eight minutes; pour some rich gravy or half-glaze sauce on a dish and arrange the egg-plants over. IoI 3–GREEN PEAS WITH BUTTER. Pour two quarts of water into a saucepan, adding salt, a small green onion and a tied bunch of green parsley ; when it boils put in a quart of small green peas; cook them till they are tender, then take out the onion and parsley, and drain the peas in a colander. Set two ounces of butter in the same saucepan, also the peas, toss together for a moment or two and serve in a vegetable dish. IoIA.—GREEN PEAS WITH SUGAR. When the peas are very small this is the best way to pre- pare them. Shell and put them into a saucepan with a gar- nished bouquet, composed of one lettuce, a little thyme, bay-leaf and chervil, add a little salt, two ounces of butter l)egetables 3I5 and as much as a glassful of boiling water ; cover the sauce- pan and let cook. When done, take out the bouquet, the thyme and bay-leaf and then chop up the lettuce, put it back with the peas and a coffeespoonful of powdered sugar. Knead two ounces of butter with a small spoonful of flour, thicken the peas with this and simmer again for five to six minutes. Serve in a vegetable dish. IoI 5.-9 ERUSALEM ARTICHOKES BRAISED WITH GRA IVY. Peel and wash fifteen artichokes, blanch them in water, the same as with cream, only drain them out at the first boil; lay them in a sauteuse, moisten with gravy or broth, add a bunch of garnished parsley, a little carrot and an onion; cook, cover and transfer the pan to the oven ; they will take about an hour to be done properly, adding just a sufficiency of liquid, should it be necessary, that only a little reduced gravy remains after they are cooked ; serving it with the artichokes in a vegetable dish. These can also be used for garnishing large braised meats. IoI6.–9 ERUSA LEM ARTICHOKES FRIED WITH F/AWE HERBS. After cooking them in salted water as with cream, drain, refresh and cut them into thin slices; put four ounces of butter in a pan and when very hot add the sliced artichokes and fry over a fierce fire to let attain a color; season with salt and pepper, and just when ready to serve strew over a little chopped parsley and toss it in. IoI7—MASHED 9ERUSALEM ARTICHOKES. Wash fifteen peeled artichokes, lay them in a saucepan with cold water and salt, boil until they are cooked, then drain on a sieve and press them through onto a dish, return the purée to a smaller saucepan, beat in three to four ounces of butter, salt, and pepper if lacking, and serve very hot, 316 l)egetables 1o 18.-9 ERUSA LEM ARTICHOKES WITH CREAM. Peel fifteen of the artichokes, wash properly, and put them in a saucepan ful of boiling water and salt; cook, drain as soon as done, and turn them into a sauté pan with two ounces of butter and a few spoonfuls of cream ; simmer gently, strew with salt, pepper, and a spoonful of chopped parsley, toss lightly, and serve in a deep dish. IoI9.—LEAVTILS WITH BUTTER. Pick over one pound of lentils, and then put them into a saucepan to wash in several waters; place them on the fire with some fresh water, and add the same vegetables as for the white beans, also some salt. When they are cooked drain them into a sauté pan and put in a good-sized lump of butter; then pour them into a vegetable dish. IO2O.— LAZ TTUCES BRA/SAED WITH GRA VY. Wash four lettuce heads in several waters after picking off all the outer leaves; put a saucepanful of salted water on the fire; when it boils, throw in the lettuces and let cook for ten minutes; then refresh, drain well, pressing out all the water with both hands. Tie a string around each, and lay them in a small saucepan with an onion, a garnished bunch of parsley, and a carrot. Moisten to the height of the lettuces with broth; lay a strip of fat pork under and over and braise in the oven for three quarters of an hour, remoistening if necessary. Take them out, lay on a table, cut each one down in two, and reshape every piece to re- semble a whole lettuce. Dish them up in a circle, skim the fat from the gravy, put it in a sauteuse, reduce to a half glaze and pour it over the lettuces. Io21.—LETTUCES STUFFED AND BRAISED. . Select four fine lettuce heads, remove the outer leaves, and split each head in two; wash them thoroughly in sev- l)egetable8 3I7 eral waters and throw them into a saucepanful of boiling salted water; cook briskly, and when almost done, drain, and refresh in cold water; drain once more, extracting every drop of liquid by the pressure of the hands. Lay the let- tuces on a table, open them in the centre, and detach the leaves; put a well-prepared cold duxelle stuffing in the mid- dle, then close by bringing the two ends together under- neath ; set each one as soon as ready in a sauteuse, wet with good gravy, bring it to a boil, cover, and braise for half an hour in the oven. These lettuces can be served as a vegetable, basted with their own gravy or else used for garnishing entrées, etc., or used for chicken consommé with lettuces. IO22.—STUFFED LE TTUCES BRA/SAED WITH GRA VY. Pick off all the outside green leaves, pare off the roots, and wash the lettuces thoroughly. Throw them into salted boiling water to cook for twenty-five minutes, then drain, and refresh them in cold water; press out every drop of liquid, and cut each lettuce lengthways in two ; spread them open on a cloth, and salt and pepper them interiorly. Prepare some firm, thick duxelle, and with it fill the inside of the lettuces; enclose the stuffing with the leaves, and fold the top part down underneath. Lay the stuffed lettuces imme- diately in a buttered sauté pan, moisten with good broth to half their height, put on the cover, and braise them in the oven for thirty minutes. Drain them out, and dress them nicely in a vegetable dish ; skim all the fat from the stock, and strain it over the lettuces. 1023–PUREE OF LIMA BEANS. Boil a quart of shelled Lima beans in salted boiling water, and when done strain and press them through a sieve; put the pulp back into the saucepan with a good-sized piece of butter, and stir with a spatula; season properly, adding a 3.18 l)egetable3 small pinch of powdered sugar, and if too thick dilute with warm milk. Serve in a vegetable dish, and around lay sip- pets of bread, each one cut into two sharp dents and then fried in butter. 1024–LIMA BEANS WITH BUTTER. Put salted water in a saucepan on the fire, and at the first boil add a quart of shelled Lima beans; cook rapidly until done, then drain off the water, and return them to the sauce- pan, adding a good-sized piece of butter; stir gently, and serve in a vegetable dish. * Io25.—FRESH MUSH ROOMS BROILED ON TOAST. Cut off the stalks close to the heads, wash well, and dry the mushrooms on a cloth ; dust salt and pepper over; wet each one with a little olive oil, and lay them on a gridiron to broil nicely on both sides, leaving them on the fire from eight to ten minutes. Range them upside down on toasts, and cover each with a little warmed maitre d'hôtel butter, IO26.—PRESAſ MUSH ROOMS STE WED WITH MADE/RA. Cut off the earthy ends from a pound of mushrooms, wash them well, and dry properly on a cloth ; put two ounces of butter in a stewing-pan, when very hot add the mushrooms, and toss them about after seasoning with salt and pepper ; drain off the butter, and replace it by a large glassful of sherry wine ; simmer this for a few moments, add a cupful of broth, and boil. Prepare a little well-dissolved flour and water, stir it into the mushroom gravy till quite smooth, simmer again for five or six minutes, skimming all the fat from the surface, and serve in a deep dish. These may be prepared in the chafing-dish if preferred. l)egetable8 3 fg Io27.—STUFFED FRESH MUSH ROOMS. Select the mushrooms large enough for stuffing, and cut off the stalks; empty them slightly, wash and drain, turned upside down on a cloth ; wash the stalks also carefully, drain, and chop them ; use them to make some good duxelle, and with it fill the hollow in the mushrooms; strew with bread- raspings, and butter over lightly. Butter a stewing-pan, lay in the mushrooms, moisten slightly with a little broth, and set it in the oven to bake slowly; they take about fifteen minutes to have them done properly. Dress them onto a dish; put a little butter and broth into the pan, boil to un- glaze the bottom, add the juice of a lemon and a little chopped parsley, and pour this gravy over the mushrooms. IO28.—A.R.A.S.H. M. USA/A’OOMS UAV/D/EA2 G./LASS CO V- A. R.S. Cut off the stalks and wash the mushroom heads in cold water, then drain. Prepare a little máitre d'hôtel butter and fill the hollow portion of each mushroom with it. Have Some glass covers and a stand for every one, having a slight depression on it so the covers can fit in ; pare as many round pieces of bread as there are stands, the same dimensions as the inside of the covers, and toast them nicely. Butter the stands, lay a slice of the toast on each, and some mush- rooms over, the hollow side uppermost, then pour on from five to six spoonfuls of cream ; put on the covers and place the stands on the range to cook slowly for about twenty-five minutes; the inside of the glass must be covered with a pearly dew so to be assured that they are sufficiently cooked ; serve them just as they are. Io29–FRESH MUSHROOMS WITH CREAM IN BORDER, BAA. E.D. Roll some duchess potato preparation on a floured table to form a string and arrange this around the edge of a well 326 tjegetable8 buttered baking-dish, fastening the two ends neatly together; score lines all around with the sharp edge of a knife. Cut up a pound of mushrooms into three or four pieces each. After washing and drying them well put them with a small piece of butter into a stew-pan, also a little water, salt, pepper, and the juice of a lemon ; stew together on the fire for four to five minutes; then add about a cupful of raw cream ; boil and thicken with a very little flour and water, although the sauce should be quite consistent; simmer for a little while, then pour this preparation inside the potato border, strew with fresh bread-crumbs and bake in the oven for five minutes. Serve in the same dish. Io3O.—FRIED ONIONS. Peel eight white onions, cut them across in very thin slices so to form large rings, bestrew with flour, stirring it in carefully that each one may be covered, then plunge them into very hot frying fat, and leave till they are a fine golden brown and quite crispy; drain on a cloth, season with salt and serve on a folded napkin. 1031.--SMOTHERED ONIONS. I have observed that a great many onions are eaten in this country, and I thoroughly approve of the fashion as they are an excellent diet and can be made very digestible by various modes of cookery, the following being one of the most popular ways of serving them with broiled or other meats, Lyonnese potatoes, etc. Slice two large onions very fine, put them into a saucepan with cold water, take them off at the first boil and drain properly through a colander. Put two ounces of butter in a pan, and when cooked to nut throw in the onions, tossing them over a hot fire until well browned but not burned; season with a little salt and pepper, and serve. begetables 321 1032.-ONION SOUBISE PURAEE. Peel and boil some onions in salted water; drain and re- fresh ; press them well with the hands to extract all the liquid, warm them up with some thick bechamel or any other white sauce, then press through a sieve ; replace the purée in the saucepan, finish to season, have it very hot, and add two ounces of fresh butter. 1033.—STUFFFD A WD BRAISED ONIONS. Select eight medium-sized white onions, peel and lay them in a saucepan with cold water, remove at the first boil to re- fresh and drain on a cloth. Empty them with a round vege- table spoon about two thirds of their depth; range them in a sauté pan over some very thin slices of fat pork and fill the onions with good duxelle, cover with another slice of pork, wet with broth, boil it, then transfer the pan to the oven and baste frequently; they take about forty minutes to braise to perfection. Serve them on a dish and pour over the stock after straining and freeing it of all the fat that can possibly be removed. 1034.—OYSTER PLANT, CREAM SA UCE. Have cold water ready in a vessel with salt and a little vinegar to plunge the oyster plant in as soon as it is scraped, to prevent discoloring. To prepare the water to boil them in, put a spoonful of flour in a saucepan and dilute it with sufficient cold water, boil it up once, then add the oyster plant, salt, a little vinegar, an onion with two cloves, a quartered carrot, and a bunch of parsley; leave them to boil quite a length of time with the cover on, and when tender drain out the oyster plant and cut it up into equal sized pieces; put these in a well buttered thin bechamel or cream sauce and serve after strewing the surface with chopped parsley. 2I 322 l)egetables Io:35.—FRIED O YSTER PLANT. Boil one bunch of scraped oyster plant in boiling salted water, and when done cut them into even lengths, lay these in a vessel to season with salt and pepper, a tablespoonful of vinegar and a little chopped parsley ; leave them in this for some time. Heat some good frying fat; dip each piece of oyster plant separately into frying paste and plunge them into the hot fat, stirring them about frequently with a skim- mer, and when a fine color all over, which usually takes from seven to eight minutes to attain, drain them onto a cloth and range neatly on a dish covered with a napkin. 1036.—OYSTER PLANT WITH GRAVY. Lay some even lengths of cooked oyster plant in a sauté pan and moisten with a pint of broth or gravy; cover and braise in the oven for about half an hour. Dress them one by one in a vegetable dish and pour the liquid over. Io97.—BAKED POTATOES. These are simply washed thoroughly and laid on a baking- tin ; place them in a hot oven till done, and send to table steaming hot. 1038.—POTATOES CHA TEA U. Pare some potatoes to the shape and size of pigeon eggs, and plunge them into cold water; change this for clean water, then put them on to boil for a few moments only ; drain, and range them in a stewing-pan containing some clarified butter, let them brown in this carefully, tossing at frequent intervals; when thoroughly cooked pour out all the butter, and replace it by a fresh piece, adding a little chopped parsley. Serve in a very hot vegetable dish. These potatoes can also be used for decorating broiled or roast meats. Always boil potatoes in cold salted water. begetables 323 Io99.—POTATOES CHOPPED WITH CREAM AND BAKED. Remove the skins from boiled potatoes, and chop them up when cold ; range them in a sauteuse with milk, or better still, some cream, season with salt and pepper, and cook un- til they thicken nicely, then incorporate a piece of but- ter. Butter a deep dish that can be put in the oven, lay in the potatoes, and sift bread-raspings on top, pour over a little melted butter, and put the dish in the oven to brown the surface. Serve at once, for they must be eaten while very hot. 1040.—POTATO CROQUETTES. The Duchess potato preparation may be used for cro- quettes. Dredge a little flour on the table, divide the potato preparation into small parts, and roll in the flour to give them the shape of a large cork ; dip in beaten egg, then in fresh bread-crumbs without deforming them, and fry in very hot frying fat till a good color is obtained; drain on a cloth, and serve decorated with parsley leaves. 1041.—DUCHESS POTATOES. Peel and cut seven to eight potatoes in halves; boil with water to cover and a little salt until just done and no more; then drain and put them back, with the lid on, for ten min- utes, to evaporate all their moisture; rub them forcibly through a sieve. Return the purée to the saucepan, add salt, pepper, a little grated nutmeg, three or four ounces of butter, and four egg-yolks; beat vigorously with a wooden spatula till quite smooth while still hot; pour this prepara- tion into a dish, and lay a buttered paper on top. Fifteen to twenty minutes after dredge the table with flour, take a piece of the preparation about the size of an egg, and roll it well with the palm of the hand to any desired shape. As Soon as one is done lay it on a buttered baking-tin and re- 324 Úegetables peat. Dip a brush in beaten egg and brush over the top; then set the pan in the oven, serving the potatoes when a good light golden brown. 1042–ENGLISH POTATOES. Trim ten to twelve potatoes into large olive shapes; boil them in salted water, and drain as soon as done; return them to the saucepan with two ounces of butter and a little chopped parsley, toss slightly without breaking, and serve in a vegetable dish or as a garnishing. IoA3.—FRIED POTATOES. Quarter the potatoes in lengthwise pieces, lay them in hot fat and fry, approaching the pan closer and closer to the fire so the heat increases imperceptibly ; they should take about ten minutes to be cooked through and nicely browned ; keep stirring at intervals with a skimmer. Drain well on a cloth, season with salt, and serve on a napkin laid on a dish. IO44.—CHOPPED FRIED POTATOES. Chop up six peeled boiled potatoes into very fine pieces, add- ing a little salt and pepper. Put from two to three ounces of clarified butter in a frying-pan, and when quite hot throw in the potatoes to heat quickly and thoroughly ; bring them to one side of the pan to brown, keeping them together so to form an omelet; then drain off the butter, and turn them over onto a dish ; lay a very clean cloth on top to sponge off all the butter, and serve very hot. - 1045.-FRIED POTATOES, JULIENNE STYLE. Pare as many potatoes as are needed into juliennes an eighth of an inch wide by two to two and a half inches long, to form narrow cubes; lay them in a colander, wash in plenty ºp l)egetables 325 of cold water, then drain, and wipe very dry. Plunge them in a deep pan containing boiling hot frying fat, and let them cook on a very fierce fire, only taking them off when browned and crispy; drain on a cloth, strew a little salt over, and serve on a dish covered with a folded napkin. IO46.—POTATOES IN SURPRISE. These are to be prepared as follows: Bake a sufficient number of fine potatoes in the oven, remove, and while still very hot cut off a piece from each top and empty out the contents; this operation must be performed very swiftly so they do not get cold. Pound all the pulp together, and season it with salt, pepper, grated nutmeg, a pinch of pow- dered sugar, a good-sized lump of butter, and a little hot cream. Fill the potatoes with this preparation, and on each one put its own respective lid ; then arrange them on a baking-tin, and push this into a very hot oven just ten min- utes before serving; dress on a dish covered with a folded napkin. IOA7.-L YONNESE POTATOES. These are sautéd potatoes, having some fried onions added to them. 1048–POTATOES, MAſ TRE D'HôTEL. Pare eight cold boiled potatoes lengthwise into cylindricals and then into thin slices; have two ounces of butter in a Stewing-pan, add the potatoes and half a pint of broth ; sim- mer gently from fifteen to twenty minutes on a slow fire, stirring at times; salt and pepper over and finish with an ounce of butter, a little chopped parsley and lemon juice. 1049.-MASHED POTATOES. Cut a sufficient quantity of peeled potatoes in four and put them on to cook in cold salted water; boil until done, 326 l)egetable3 then drain off all the water through a colander; mash them through and quickly return the pulp to the saucepan, adding a little salt, pepper, nutmeg, and a generous lump of butter; beat well with a spatula to have them very smooth, adding hot milk until sufficiently soft. Serve in a vegetable dish and, if desired, place around some heart-shaped croutons fried in butter. Iogo.—BA KED MASHED POTATOES. Fill a baking-dish with mashed potatoes and with a knife lift up the edges to form a pyramid, score all over with a knife; bestrew with a little bread-raspings, pour melted but- ter over and bake in a hot oven to brown nicely. 1051.—MCMA HON POTATOES. Prepare some mashed white potatoes, also some mashed sweet potatoes, keeping them both very hot. Take either a long or a round baking dish and on it lay a bed of the white potatoes, smooth the surface and on this put as much of the sweet potato, to be smoothed also ; form a design on top with the tip of a knife, pour melted butter over and bake in the oven. - º Io;2.—BOILED PARISIAN POTATOES. Peel some large potatoes and plunge them into cold water; with a round vegetable spoon cut out from each potato as many balls as can be obtained, and as soon as these are formed throw them into a saucepanful of cold water; place this on the fire, adding a little salt; let boil until cooked, drain and stir in a little fresh butter and some chopped parsley; serve in a hot vegetable dish. Io;3.—PARISIAN POTATOES, ROASTED. These potatoes must first be parboiled as for boiled Parisian potatoes, for ten minutes, then drained and laid in a stewing y l)egetables 327 pan with some very hot clarified butter and a little salt. Put the pan in the oven and shake it frequently until the potatoes are cooked and nicely browned, then drain off the butter and add a little fresh butter and a little more salt, should there be an insufficiency, also a little chopped parsley ; toss them to mingle well, then serve in a vegetable dish. Io;4.—POTATOES, PEASANT STYLE. Peel some boiled potatoes, lay them in a sauteuse with butter and a little salt, place this in the oven to roast the potatoes and turn them over from time to time so they brown evenly on all sides. Io;5.-PERSILLADE POTATOES. Cut and pare about twenty pieces of raw peeled potatoes into olive shapes, the size of a pigeon's egg. Lay them in a saucepan, cover with cold water, add some salt, and stand the pot on the fire to boil; as soon as the potatoes are done, drain out the water and replace it by two ounces of butter and a tablespoonful of chopped parsley; toss for a few times and serve in a vegetable dish. 1056–SA UTÉD POTATOES. Slice eight cold boiled potatoes; heat three ounces of butter in a frying-pan, throw in the potatoes and let fry, tossing them about from time to time; add salt and pepper; they should take about fifteen minutes or till they attain a fine golden color; strew with chopped parsley and serve in a very hot vegetable dish. 1057.-FRIED SWEET POTATOES. Cut eight boiled sweet potatoes in lengthwise slices and throw them one by one in hot frying fat; they must be carefully watched, as they are done very quickly and are apt 328 l)egetables to burn. They may also be fried raw, cutting them the same and thus obtain souffléd sweet potatoes. w 1058.—SA UTÉD SWEET POTATOES. Slice eight peeled sweet potatoes, fry them in butter in a frying-pan till a fine color, then serve. Io;9.—SEA-KALE, PLAIN WITH BUTTER. Pare the stalks and wash the kale in several fresh waters; throw it into boiling salted water, drain when cooked and serve as a vegetable with a little melted butter poured over, 1060–PUREE OF SORREL. Pick all the stalks from two quarts of sorrel and wash it thoroughly in several waters. When perfectly clean put it into a saucepan with a little water and salt and cook it on a hot fire till done, which will not take very long. Pass it through a colander to let every particle of water drain off. When sufficiently cold press out the remaining liquid with both hands and then pound it through a fine sieve; put it back into a saucepan, adding a tablespoonful of flour and stir vigorously with a wooden spoon until perfectly smooth, then place it on the fire and keep stirring till it boils; add a good-sized lump of butter and, if too thick, a little milk or broth. IO6I.—BOILED SP/AWA CH. Pick, wash, and cleanse two quarts of spinach in several waters, then boil it in boiling salted water; drain thoroughly as soon as done and serve in a vegetable dish, accompanied by a sauceboat of melted butter. IO62.—SPINA CAH WITH B UTTER. Pick two quarts of fresh spinach leaves, wash them well in several waters and drain properly. Boil some water and 9 begetables 329 salt in a large saucepan, throw in the spinach, cook briskly, drain when done, refresh in cold water and drain once more; press well between both hands to extract all the liquid, then chop the spinach up finely. Put about two ounces of but- ter to melt in a saucepan, add the chopped spinach and a tablespoonful of flour, stir vigorously over the fire, season with salt, pepper, and a little grated nutmeg and very slowly drop in about a glassful of milk. When very hot and smooth add three ounces more of butter and whip thoroughly ; serve the spinach very hot, and garnish with small sippets of bread fried in butter. 1063.−MASHED SQUASH. Split a squash with a large cleaver, peel and divide it into small pieces; lay them in a saucepan containing boiling water and salt and leave to cook. Drain out the pieces when done and press them through a colander or sieve; return the pulp to the saucepan with two or three ounces of butter and a little warm milk, work the whole together and serve. 1064.—STRING-BEANS SA UTÉD, LYO.W.NESE. It will take two quarts of the beans for eight persons. If possible have a new green onion, chop it up and fry it in butter in a sauteuse, and when well browned, add the beans that have been previously boiled in salted water; season with salt and pepper and toss for a few moments over the fire, finishing with two ounces more butter, then serve. 1065-STRING-BEANS WITH BUTTER. String both sides of some fresh string-beans and wash them well in several changes of water. Have a saucepan containing salted water boiling on the range and plunge in the beans, letting them boil rapidly until cooked. Drain well and then put them into a smaller saucepan with a good- sized piece of butter, adding more salt and pepper, if neces- 336 l)egetable8 sary; send to the table in a vegetable dish. These beans can be served with any entrée or roast. IO66.—STR/AWG-BEAMS WITH CRAZAM. String two quarts of these beans for eight persons, wash them well in several waters. Have a saucepan on the fire con- taining six quarts of water and some salt and when it reaches boiling point, immerse the beans in it. Drain them out after they are cooked, the length of time depending upon their growth, and put them into a smaller saucepan or sau- teuse with a cupful of good cream, two ounces of butter and a little salt; leave to simmer over the fire for seven to eight minutes, then serve in a vegetable dish. 1067.-SUCCOTASH. Take six boiled ears of corn and cut the grains from the cob with a knife, put them into a sauteuse with the same quantity of cooked lima beans; moisten with a good cupful of cream or milk, boil and season with salt and pepper. Dis- solve a little cornstarch in cold milk and thicken the succo- tash with it, add an ounce of butter and serve. IO68.—ARO/ZED TOMA TOES O/W TOAST. Slice evenly eight large, ripe but sound tomatoes, bestrew with salt and pepper. Broil them speedily on both sides and dish them up on toasts; mask over with melted maitre d'hôtel butter. 1069.—STE WED TOMATOES. Dip twelve tomatoes into boiling water to peel, then cut them in halves and press out all the juice and seeds; put a piece of butter into a saucepan, also the tomatoes, pepper and salt, cover and leave to simmer for about thirty minutes. Soak a little bread-crumb in water, drain it well and add it l)egetables 331 to the tomatoes with two ounces more of butter; stir steadily with a wooden spoon, taste whether sufficiently seasoned and serve in a vegetable dish. Iozo.— TOMA TOES STE WED WITH BUTTER. Dip twelve fresh tomatoes into boiling water, peel and cut in two to extract all their liquid and seeds, then quarter them. Place two ounces of butter in a stewpan, when very hot add the tomatoes, salt and pepper; toss constantly over the fire for eight to ten minutes and finish with two more ounces of butter, toss once more and serve in a vegetable dish. 1071.-STUFFED TOMATOES. Choose eight very fine firm tomatoes, cut a piece from the top of each so to be able to empty out the interiors with a Small coffee spoon ; sprinkle a little salt inside and then turn them upside down to drain off all their water. Half an hour after stuff them with some duxelle stuffing, replace the covers and lay them on a small buttered baking-pan, adding a little water; push it into a very hot oven. Ten minutes should suffice to cook them. Io/2.–MASHED TURNIPS. Peel six white or yellow turnips, cut each one into four pieces and put them in a saucepan with cold water and salt; boil till cooked, then drain on a sieve and rub through forci- bly; return the pulp to the saucepan, add four to five ounces of butter and mix it in with a wooden spoon, also a little thickened milk or bechamel sauce, season and serve when properly thickened. Turnips are considered to be extremely healthful. 1073–70RMIPS WITH CREAM SAUCE. Peel and cut up some turnips into four to six pieces each, pare them all into large olive shapes and then boil in salted 332 l)egetable8 cold water, drain without breaking and lay them in a thin well-buttered cream or bechamel sauce and serve in a vege- table dish. 1074.—VEGE TABLE MACE DOINE. A macédoine is composed of all kinds of vegetables, such as carrots, turnips, string beans, green peas, asparagus tops, cauliflowers, flageolets, etc. Cut the carrots and turnips with a column box tube or into small dice with a knife, the beans into tiny strips, and so forth. Cook each vegetable in separate salted water and after, refresh in cold. Put two or three ounces of butter in a sauteuse, add the vegetables, heat, season and thicken with a little bechamel or any white Sa Ul CC. Thot 95W)eet ºigbeg. 1075–APPLES A LA DA UPHIN. Quarter four apples; peel them very evenly and remove the cores. Butter a stewing pan and lay the apples in one by one, pour over half a glassful of water and besprinkle with powdered sugar; put them in the oven; they ought to take twenty minutes to cook. Boil a cupful of rice with milk and sugar, dress it pyramidically on a dish and dot it over with the apples; add to the juice in the pan one wine- glassful of sherry wine and a small piece of fresh butter, beat well with a whip to have it perfectly smooth, and with the spout of a spoon cover each piece of apple separately; serve very hot. 1076.—BAKED APPLES. Core eight large fine apples with an apple corer; range them in a buttered baking-tin and fill the centres with pow- dered sugar and a small piece of butter on each. Bake in the oven, and when done transfer carefully to a dish, and pour their juice over; they should be sufficiently cooked to have the skin removed without any difficulty. - Ioz7.—APPLE CHARLOTTE, APRICOT SA UCE. Cut some slices of bread three inches long by one inch in width; dip them in clarified butter and use a few to cover the bottom of a plain charlotte mould. Continue to dip the 333 334 fhot $Weet ºf 3beg pieces of bread in the butter until enough are ready to line the interior of the mould, standing them upright in a staircase form. When the mould is finished fill it with very much re- duced cold apple marmalade. Cover the top with more slices of bread, then stand the mould on a small baking-tin and put it in a very hot oven ; turn the mould around at fre- quent intervals so that it cooks evenly all over, leaving it in for thirty minutes. Take it out of the oven and invert it onto a dish, lift off the mould and cover the charlotte with hot apricot sauce, then serve. Io/8.—BAKED APPLE PUDDING, WEW YEAR'S. Mince eight peeled and cored apples, put them in a sauce- pan with a little water and when partly cooked add a quarter of a pound of cleaned currants, the same of stoned raisins, the same of shredded citron, and the same weight of peeled almonds, cut small, also four ounces of brown sugar, a little cinnamon and allspice; cook until it forms a perfect marma- lade. Make a paste with a quarter of a pound of chopped beef suet, half a pound of flour, a little salt, and cold water, roll it out quite thin on a floured table. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl, cover the bottom with a round flat of the paste to fit, on this pour a thick layer of the marmalade, then another flat of the paste, and repeat till there are three layers of fruit and four of paste, finishing with the latter. Place the bowl in a slack oven and leave to bake slowly from three to four hours. When cooked and partly cold invert onto a round dish, strew plentifully with sugar and put it back into the oven to heat thoroughly and glaze. Serve hot. Io/9.—APPLES WITH BUTTER. Prepare eight round toasts; core and peel as many apples; butter a sauté pan, lay in the toasts with an apple on top of each, bestrew with sugar and fill the centre of the apples with either apricot or currant preserve; baste with a little thot $5\veet ºf 3beg 335 water, strew more sugar over and set the pan in a hot oven, then baste at frequent intervals till the apples are done and properly glazed. Range each toast and its apple on a dish, pour a glassful of sherry wine into the pan, boil up for a few moments, adding a few dice of any kind of candied fruits, and pour this over all the apples, keeping all very hot. 1080.—CONDE APPLES. Exactly the same as Condé peaches. 1081.—CONDE PEACHES. Set a cupful of well-washed rice in a saucepan with water; at the first boil, drain and return it to the pan, to add some boiled milk, a small pinch of salt and two spoonfuls of sugar; cover and push the saucepan in a slack oven, and when the rice is properly cooked, take it out and beat in three to four egg-yolks. Serve it on a dish in a dome shape and cover the entire surface with peaches cooked in syrup, decorating these with such candied fruits as: cherries, bits of angelica, cut up apricots, peaches or others, pour the peach syrup re- duced with apricot purée over, after adding a little kirsch and maraschino. 1082.-CONDE PEARS. Split four fine pears in halves, peel, take out the seeds and lay the fruit in a thin syrup to cook till soft, then remove them to a dish and reduce the syrup somewhat mixing in a little apricot purée, some kirsch (a small glassful) and the same of maraschino. Prepare the rice the same as Condé peaches, dress it onto a dish, decorate it the same and cover entirely with the syrup. 1083.—FRIED CREAM. l)issolve in a saucepan three ounces of butter with two ounces of flour, stirring well with a spoon, then pour in half 336 1bot $Weet ºigbeg a pint of milk, a grain of salt and five ounces of powdered sugar; set it on the hot fire and keep stirring with the wooden spoon till the ingredients are well combined and thick, then add a little vanilla essence and some dice of any kind of pre- served fruits; remove and thicken with six egg-yolks. Pour this preparation onto a buttered baking-tin and leave till quite firm. Flour a table, invert the cream onto it and divide it into large squares or lozenges; dip each one in beaten egg, then in bread-crumbs, and fry in very hot frying fat; drain on a cloth, then range the pieces on a dish covered with a napkin, and serve with a separate currant or apricot sauce. 1084.—RE VERSED CREAM WITH VANILLA. Add five ounces of sugar to a quart of boiling milk and flavor with either vanilla, orange, lemon, coffee-essence, pis- tache, chocolate or any other that may be preferred. Take from off the fire at the first boil and put aside to get thor- oughly cold. Break six yolks and two whole eggs in a vessel, whip them well, gradually adding the cold boiled milk; strain through a very fine sieve into another vessel. Butter with a brush the insides of a channelled mould, pour in the above preparation. Select a saucepan somewhat larger than the mould, heap some pieces of torn paper on the bottom and lay the mould atop, pour boiling water into the saucepan, boil up once, then cover the saucepan with several sheets of buttered paper and set it in a slack oven to get quite hot without cooking; leave it in about thirty minutes; remove, take off the paper and invert a plate over the top of the mould, then turn this over onto the plate and leave it for about five minutes to give it time to detach; slip it off very carefully and cover the unmoulded cream with a little Sabayon sauce. 1085.—RICE CROQUETTES, RUM SABA YON SA UCE. Blanch three ounces of rice, remove at the first boil, refresh and drain; return it to the saucepan; peel a lemon fºot $5Weet ºigbes 337 and tie the pieces of zest together, put it in with the rice and pour in sufficient milk to cover it entirely, also three ounces of sugar ; boil it up once, then transfer the saucepan to a rather slack oven ; half an hour ought to be sufficient to cook it in. Remove and cool off for another half hour ; now stir in four egg-yolks. Pour the rice into a dish, and take out the lemon peel. Lay a buttered paper on top to prevent a crust from forming and leave to cool. When quite cold take as much rice as the size of an egg and roll it into a pear shape. Beat up two eggs, dip in the croquettes, then roll in bread-crumbs, being careful to keep them in good shape. Heat some very clean frying fat to boiling point and lay in the croquettes one at a time, stir about with a skimmer until they are a fine golden color, which will take about four to five minutes, then drain them on a cloth ; strew with powdered sugar and dress on a nap- kin ; insert a small stick of angelica to form a stalk in each one and serve with a separate rum Sabayon sauce. IO86.—BAAED APPLE DUMPL/AWGS. Core eight apples with an apple corer, peel and fill in the hollow spaces with apricot marmalade. Roll out some puff paste having had eight turns, in pieces large enough to enclose the apple, laying one in the centre of each ; wet the edges of the paste and bring it up all around to enfold the apple entirely ; lay them on a baking-sheet, brush over with beaten egg and bake in the oven for fifteen minutes, then strew over with sugar and return them to the oven for five minutes longer in order to have them nicely glazed. Take out and serve on a dish. These dumplings may be eaten either hot or cold. 1087,-FRIED APPLE FRITTERS. Choose six fine apples, core them with an apple corer, peel and cut into neat round slices; each apple will produce four or five of these; put them in a dish, pour a little brandy 22 338 ThOt $5Weet （)isbeg over and marinate for an hour or two. Make some good frying paste, sweetening it slightly ; heat some frying fat but not too hot ; dip the apples into the paste one at a time and throw them into the fat; when all are in bring the pan forward to a hotter part of the range and stir very gently with a skimmer until they have swollen considerably and are a fine golden brown ; drip them onto a cloth, dust both sides with powdered sugar and arrange on a folded napkin ; serve with a separate apricot sauce. IO88.—APR/COT OR PEACH FRITTERS. Proceed exactly the same as for apple fritters, using apri- cots or peaches instead of the apples. 1089–SOUFFLED FR/TTERS. Take a quarter of a pound weight of chou paste. Heat thoroughly some very clean frying fat and with a tablespoon lift up a small portion of the paste, remove it with the finger and drop it into the fat in pieces the size of a pigeon's egg, continuing until all the paste is exhausted. Stir the fritters about with a skimmer, imperceptibly advancing the pan towards a hotter fire, and when they are considerably swollen and a crust has formed all over, then drain them onto a cloth and leave till every particle of grease has disappeared ; bestrew with powdered sugar and dress them onto a napkin : serve an apricot sauce apart or else a currant sauce. Io90.—CELESTINE OMELET. Begin by making a ten-egg omelet with a grain of salt and two tablespoonfuls of powdered sugar added ; in the centre set a little warm preserve of any kind ; roll the omelet as usual and invert it onto a dish, dust over with a little more sugar and glaze with a red hot poker. At each end lay a small quantity of Chantilly cream and form a chain all around the omelet of the same preserve as the inside con- foot $5Weet （)isbes 339 tains; have also neat lozenges cut from some lady-fingers laid on top of the cream. Io91.—CELESTINE OMELET WITH MACAROONS. This is an omelet filled with preserves, adding crushed macaroons to the eggs. When done and dressed lay two lady-fingers on each end and partially cover them with Sweetened whipped cream flavored with vanilla; pour more preserves on each side of the omelet. 1092.—RUM OMELET. Make a very soft sweet omelet; when on the dish, pour over some rum and sugar, send it to the table and then have it set on fire, basting frequently to keep it alight. io93.—OMELET SOUFFLE WITH VANILLA. Whip firmly the whites of four eggs, having previously beaten two of the yolks with some powdered sugar and vanilla essence; use a wooden spoon for this last operation and let the eggs be perfectly white and light, then mingle the whites and yolks together. With a spoon lay the prepa- ration onto a slightly buttered long dish strewn over with sugar; raise up the omelet with a knife and decorate around with more of the preparation, then make a deep incision through the centre. Lay the dish on a baking-tin and place it in the oven; let it cook for eight or ten minutes, glaz- ing it at times with very finely powdered sugar, and the omelet will then be done; serve immediately on the same dish. Io94.—SUGARED OMELET. With ten eggs make a sweet omelet; lay it on a dish, be- strew generously with powdered sugar, and glaze with a red-hot poker. 34O Thot $5Weet ºigbeg 1095–OMELET WITH BAR.L.E.DUC PRESERVE. Beat ten eggs, salt lightly, Sweeten, and make an omelet, placing some Bar-le-duc preserve in the middle ; roll the omelet, glide it onto a dish, bestrew with sugar, and glaze with a red-hot poker. 1096–OMELET WITH PRESERVES. Beat six eggs, add an ounce of powdered sugar and a pinch of salt; heat a small potful of currant or any other preserves without having it boil; keep a red-hot iron in the fire ready to glaze it with. Make an omelet, add half of the preserves, roll and invert onto a dish, bestrew with sugar, glaze with the iron, and pour what remains of the preserves around. 1097.—PANCA KES, GEORGETTE STYLE. After a pancake is in the pan, lay a fine slice of pineapple in the centre, cover it with a little more of the paste, and fry the same as an ordinary pancake; drain, strew with pow- dered sugar and serve unrolled on a napkin. These are delicious. ſº 1098.—PANCA KES WITH PRESERVES. Dilute half a pound of flour with eight egg-yolks, a pint of milk, and two ounces of melted butter; when very smooth add half an ounce of sugar, a pinch of salt, and the whipped whites of four eggs. Grease some small omelet pans with a brush dipped in well melted, clear butter, heat, and pour a spoonful of the above mixture into each one. Spread it thinly over the entire surface, and as soon as the pancake is slightly browned on one side, turn it over, and when prop- erly done then glide it onto a dish, and bestrew with sugar. Dress them all onto another dish, one atop of the other, and serve with a sauceboatful of apricot or red currant preserve, 1bot $weet （)isbeg 34t Io99.--ROLLED PANCAAES WITH PRESERVES. Put seven ounces of flour in a vessel, form a hollow in the centre, and in it set a grain of salt, three tablespoonfuls of powdered sugar and four egg-yolks ; mix altogether, adding enough cold milk to keep it liquid. Place a little clarified butter in a small frying-pan, heat well, then add a spoonful of the preparation, spreading it to cover the whole surface of the pan; when slightly browned on one side, turn it to the other, and then drain on a cloth ; continue the same process till all the paste is used. Fill each pancake with a thin layer of any preferred preserve, roll over, and cut off the ends to have them all of uniform length and width; arrange them on a dish, dust with sugar, and glaze with a hot poker. I Ioo.—PEACHES WITH R/CE, MARASCHINO. Boil half a pound of washed rice in milk; when soft, with a tablespoon dress it in small heaps onto a dish, and on every one of these lay half a peach cooked in some rich Syrup; reduce this syrup after the peaches have been taken from it, adding a little maraschino. On top of each peach lay a hot candied cherry and a small piece of angelica, then carefully pour the syrup over all. I IOI.—A LMOND PUDDIAWGS. Have sixteen eggs, leave out eight whites, have also one pound of ground almonds (including two ounces of bitter), one pound of sifted sugar, and a little orange-flower water. Beat the eggs well with the orange water, then add the sugar and almonds gently; beat for a full hour till it bubbles, then butter some small round dishes, and put in the mixture; bake in rather a moderate oven, and when the puddings be- gin to set, cover with buttered paper so they do not get too dark ; remove, loosen from the dishes and take them out when cold, or after removing them from the oven, pour over 342 ſhot $weet （)isbeg a syrup made with half a pound of sugar and half a pint of Water. I IO2.—BREAD PUDDING. Toast some slices of bread ; pick and clean some currants and raisins both Smyrna and Malaga; put a layer of the toasts on the bottom of a deep buttered pudding-dish, then a layer of the fruit mixed together, and continue the same process till all the ingredients are used. Boil a pint of milk with four ounces of sugar, pour it over the pudding, stand it on the range and boil for ten minutes, then remove. Beat up three egg-yolks with half a glassful more milk and a little Sugar, pour it also over the pudding, and boil this also : strew the top with powdered sugar, and bake in the oven till it attains a fine color and is well glazed. This pudding may be served either hot or cold. 1 Iog.—BREAD PUDDING, RACHEL STYLE. Soak one pound of stale bread-crumbs in cold water till quite soft, drain off all the water, put the bread in a basin and add half a pound of raisins, half a pound of currants, two ounces of chopped almonds, a quarter of a pound of chopped citron and lemon peel, two teaspoonfuls of cinna- mon or mixed spice, three tablespoonfuls of rose water, half a wineglass of brandy, six ounces of butter, and six well- beaten eggs. Mix all well together, put it into a greased dish, and bake in a brisk oven. Can be eaten hot or cold. 1 Ioa.—CABINET PUDDING. Oil a mould the same as for reversed cream and make the same cream preparation; break up some lady-fingers into three or four pieces each, have also candied cherries, grapes and other fruits. In the bottom of the mould arrange some of the cherries, cake, etc., and continue till the mould is filled, then pour in the above cream. Set the mould in a Thot $5Weet ºigbeg 343 saucepan with water to reach to three-quarters of its height, boil, then push the pan into the oven, cover and poach slowly for about thirty minutes; remove, invert onto a dish and let it stand a few moments before unmoulding. Prepare a vanilla Sabayon. Lift the mould off gently and pour the Sabayon over the pudding. 1 IoS.—CHOCOLA TE PUDDING, Boil a pint of milk, adding six ounces of sugar and a small pinch of salt; dissolve three teaspoonfuls of corn starch with a little cold water, pour it into the boiling milk, stir till it boils up again, then set it aside on the cool part of the range. Grate from three to four chocolate tablets, add it to the above, whipping well in with a spoon, then transfer the composition to a deep vessel; when it has somewhat cooled off, beat in five egg-yolks. Whisk three of the whites to a stiff froth, stir them in also with the preparation. Butter a mould, strew corn starch over the inside to coat and fill it three quarters full with the above; stand it in a saucepan with hot water to reach to half its height, boil up once, cover and set it in a moderate oven to poach for about twenty-five to thirty minutes; ascertain with a larding needle whether it be properly cooked, and unmould onto a dish ; have ready a very smooth chocolate sauce and pour it over the pudding. I IO6.—DIPLOMA TIC PUDDIAWG. Chop up a quarter of a pound of any candied fruits, the same quantity of currants and Sultana and Malaga raisins, washing these in warm water and seeding them. Break about six lady fingers each into three pieces. Prepare a cream as for caramel reversed cream ; lay the fruits and cakes in a buttered mould, pour in the cream and steam the pudding for about thirty minutes. Invert onto a dish, lift off the mould and pour over a rum Sabayon sauce, or else simply the rum and set it on fire after it is on the table. 344 Thot $5Weet ºigbeg 11oz.—FARINA PUDDING. Farina pudding is to be made the same as a sago pudding, substituting one cereal for the other. I IO3.—PLUM PUDDING FOR FAMILIES. Chop up four ounces of beef kidney suet with three ounces of flour, freeing the suet from every bit of skin and fibre and chopping it quite fine ; put this in a vessel and add a grain of salt, three ounces of powdered sugar, a peeled apple minced very fine, a little cut-up candied orange and lemon peel and four ounces of Smyrna currants and Malaga raisins, also add a little grated nutmeg, two ounces of fresh bread-crumbs and five whole eggs. Work all these ingredi- ents well together, adding a glassful of brandy and two of rum. Butter and flour a plain mould, fill it with the com- position, then smear a cloth with butter and enclose the mould in it tying it on tight with string. Boiſ a saucepanful of water, lay in the pudding and let boil for an hour and a half ; lift it out, untie the cloth and invert the mould onto a dish. Prepare a rum Sabayon sauce, pour it over the un- moulded pudding, or else serve it apart and merely pour rum over the pudding and set it afire when on the table. 1 Io9.—PLAIAW RICE PUDDING. Deep pudding dishes should always be on hand. Wash carefully one cupful of rice, lay it in the dish with some milk and a little vanilla; bake it in the oven, lifting off the dark skin as soon as it forms on the top and remoisten from time to time with more milk; add three ounces of powdered sugar and stir it in well, leave it in the oven and when the rice is done fill up the dish with milk and watch to see when it acquires a fine brown ; then take it out and serve. This pudding is very simple and at the same time very good; it can also be eaten cold. foot $weet ºigbeg 345 11 Io.—RICE PUDDING, ROMAN STYLE. Drain a cupful of blanched rice in water, set it in a sauce- pan with a pint of milk and two ounces of sugar, boil up once, cover and place the pan in a not too hot oven, remov- ing it twenty minutes after; let the rice cool. Butter the interior of a cylindrical quart mould, flour over the inside, and when the rice is quite cold fill the mould with it after adding some dice pieces of various candied fruits, a few dried raisins, four egg-yolks and two whites whisked to a stiff froth, all to be thoroughly mingled. Stand the mould in a saucepan with hot water reaching to three-quarters of its height, and place it in the oven for half an hour; prick with a larding needle; should it come out dry the pudding is done; turn it onto a dish and lift off the mould. Pour a good rum Sabayon sauce over. 1111.—RICE PUDDING WITH SABA YON. Blanch a small cupful of rice in boiling water, drain and refresh ; return it to the saucepan and cover with cold milk, adding four ounces of sugar, and either vanilla or lemon flavoring; cook slowly with more milk if necessary, and as Soon as done and the milk is absorbed, turn it into a vessel and leave to cool somewhat, then beat in six egg-yolks. Whip two of the whites to a stiff froth, and stir them in thoroughly, then pour the preparation into a mould, and stand this in a saucepan containing boiling water; poach for Some length of time in the oven. When serving, turn the pudding over onto a dish, and cover with a Sabayon sauce flavored either with vanilla or rum, or else any other kind of sauce that may be preferred. I I I2.—SA GO PUD.D./M.G. This pudding can be made easily by boiling the Sago in a Saucepan with milk and sugar, adding any desired flavoring, and when done poured into a pudding dish and baked in the 346 thot $weet ºigbeg oven. Another way is to butter and flour a mould. After the sago is cooked as above, pour it into a vessel, and when cold beat in six egg-yolks; whip two of the whites to a very stiff froth, and stir them slowly into the pudding. With a spoon fill the mould three-quarters full with the sago prepa- ration, and stand it in a saucepan containing boiling water ; put this in the oven for about twenty minutes. Prick it with a larding needle; should it come out dry it is then done; remove, and turn it over onto a dish, leave for a few mo- ments, lift off the mould and cover the pudding with some good currant, kirsch, apricot, English vanilla, or rum sauce. This pudding is very light and will be found delicious. 1113–TAPIOCA PUDDING. Exactly the same as a sago pudding. 1114.—CHOCOLATE SOUFFLE. Make the same preparation as the vanilla soufflé. Melt three chocolate tablets on a plate at the oven door, and when soft mix it with the other ingredients before adding the whites of eggs; finish exactly the same. COFFEE SOUFFLE. The same operation as the vanilla Soufflé, only substituting coffee essence for the vanilla, and proceed to finish alike. 1116.—PALM VRA SOUFFLE. This soufflé is made similar to the vanilla soufflé, only omitting the vanilla. Crush five to six macaroons, soak half of them in maraschino or chartreuse and leave the other half dry. Add the soaked ones to the soufflé at the same time as the white of eggs, pour it into a dish, and cook precisely the same, but before putting into the oven strew the top with the dry crushed macaroons, which will form a crust; Serve at On Ce. % Thot. Gweet （)igbeg 347 1117.—VANILLA SOUFFLE. Whip three ounces of butter in a hot saucepan till it is almost dissolved ; then add two tablespoonfuls of corn starch ; mix thoroughly and pour in a pint of cold milk with four ounces of powdered sugar; set the saucepan on the hot part of the range, and stir till the composition reaches a boil, and is quite thick, then take it from the fire and add a little vanilla essence, four egg-yolks and their stiffly beaten whites; stir all together properly. Butter a deep china or silver dish, put in the above preparation, marking a design on top with a knife. Pour hot water in a sauté pan, boil it up once, then stand the soufflé dish into it, boil again for a few mo- ments and transfer it to a hot oven. To know when it is cooked, stick the blade of a small knife or larding needle through the centre and if it comes out dry the soufflé is done. It must only be cooked at the last moment to be served immediately, otherwise it will fall and be spoiled. 1 118-VICTORIA SOUFFLE. Prepare a vanilla soufflé and in the centre of it put an as- sortment of candied fruits added to some apricot sauce. 1119— TIMBALE OF FRUITS, PRINTANIERE. Bake a brioche in a mould ; when done, with a knife cut a round piece from the top and take it off to serve for a cover; empty the brioche three quarters deep, lay it on a dish, put back the cover and keep the cake warm. Have some well- prepared apricot sauce, adding quartered apples cooked in syrup, pears and bananas prepared likewise, candied fruits of any description, and some Malaga raisins. Fill the tim- bale with this, replace the cover and serve hot. I I2O.—R/CE TIMBA/A WITH APPLES. Line a plain mould with foundation paste. Boil a quarter of a pound of rice with milk, sugar, and a little vanilla, and 348 thot $Wyeet ºigbeg when done, finish with a little cream and butter, leave it aside till cold. Stew some halved peeled apples in butter in a sauté pan, let them likewise become cold. Lay a bed of the cold rice in the mould, then one of the apples, and continue till the top is reached, cover over with a flat of the paste, set the mould onto a baking-tin and cook the timbale in the oven for about thirty minutes, then take it out and in- vert the mould onto a dish, lift it off and cover the timbale with a little apricot kirsch sauce. COIO 95Weet ºigbeº. I I2 I.—APPLE MARMA LADE. Quarter a dozen or more apples, peel and cut them up into small pieces, removing all the seeds and cores. Place them in a covered saucepan and let them cook slowly in their own steam, adding a little Sugar, a piece of butter, grated nutmeg, and the juice of a lemon ; leave them to stew gently until the moisture is entirely evaporated, then press them through a sieve and put aside in a china or earthenware vessel. I 122.—APPLE MARMALADE FOR CAKES. Peel and cut twelve apples into very small bits; put a piece of butter in a saucepan, with a small stick of cinna- mon, the peel of a lemon tied together in a bunch so to be easily removed, a quarter of a pound of sugar for twelve apples and half a glassful of water. Cover the saucepan and put it in the oven to cook for twenty-five to thirty min- utes, watching that it does not burn ; when quite dry, take out the cinnamon and lemon peel and beat thoroughly with a spoon to have it smooth, doing this on the hot fire so the apples thicken more and more until perfectly firm. Pour into a vessel and cover with a sheet of buttered paper. 1123.-MERINGUED APPLES. Divide four fine apples in two, peel and remove the seeds with the tip of a knife. Butter a sauté pan, lay in the 349 350 Colò $weet ºigbeg apples, cut side down, strew with a little powdered sugar, and pour in a few spoonfuls of water; cover and set it in the oven. When the apples are done, dress them on a dish, and unglaze the contents of the pan with a little apricot sauce; pour this over the apples. Whip four egg-whites the same as for a meringue, cover the apples each one separately with it, decorate with a knife, dust with sugar, and leave in a slack oven till the meringue assumes a light golden color, then set it away to cool. . I 124.—CHOCOLA TE BA WA ROIS. Set a plate containing four tablets of chocolate in a warm place so that they can soften. Soak eight gelatine leaves in cold water, and then add it to a pint of boiling sweetened milk; let this get cold, stirring it from time to time to dissolve all the gelatine. Put the chocolate into a saucepan with six egg- yolks, beat up thoroughly with a spatula and gradually pour in the milk. Stand the pan on the fire and stir until the composition thickens slightly without letting it boil, then remove and run it through a strainer into a vessel; stir at times until almost cold ; add a little well whipped cream into this chocolate preparation and then fill a mould with it, using a spoon for the purpose. Put it aside in a very cool place till firm, then when ready to serve dip the mould in warm water and unmould onto a dish covered with a folded nap- kin ; serve with a plateful of small dry cakes. I 125.—COFFEE BA WA ROIS. To be made the same as other Bavarois, only flavoring it with coffee essence in substitution of any other. II 26.-RIBBOMED BA WA ROIS. Prepare a small quantity of chocolate, vanilla, and coffee Bavarois each one kept separate, or even make four colors if desired, by having one of pistache; keep them lukewarm. (tolo $weet （)isbes 351 Have a mould incrusted in ice, fill it one third full with the coffee bavarois, let this get quite firm, then fill up another third part with the vanilla; when likewise set, finish with the chocolate ; put a cover on the mould and imbed it in ice ; unmould when exceedingly cold. I 127.—STRA WBERR Y BA WA ROIS. To be made with the Bavarois preparation explained in the Charlotte Russe. Wash a pint of hulled strawberries, drain them through a colander and sweeten lightly in a ves- sel, then rub them through a sieve. Mix the pulp into the above cream when quite cold, adding five to six spoonfuls of Chantilly cream. Oil a mould and drain out all the sur. plus oil ; on the bottom arrange some fine large strawberries; set the mould on ice and fill it with the preparation. When ready to serve, dip it in tepid water and invert onto a dish garnished with a folded napkin. II 28.- VA MILCA BA WARO/S. Begin by making the same preparation as for Charlotte Russe; when nearly cold incorporate in half a pint of whipped cream, beating lightly until very smooth ; with a spoon fill up a mould and put it aside on ice. Unmould the same as for the strawberry Bavarois. I 129–CHARLOTTE RUSSE AND BA l’AROIS PREPARA TWOAV. Place in a saucepan one pint of milk, six ounces of sugar and a stick of vanilla; boil it up once, then take from the fire and add five gelatine leaves dissolved in cold water, stir- ring the preparation from time to time. Beat six egg-yolks in a bowl, and after the above cream has slightly cooled off, mix it in gradually with the eggs; pour all back into the saucepan on the fire and keep stirring constantly till it thickens without boiling, for should it do so it will turn into 352 Colò $weet （)igbeg water. Strain into a vessel and keep stirring from time to time till perfectly cold ; it is then ready to use. 1130.—CHARLOTTE RUSSE WITH CHOCOLATE. Proceed exactly the same as for the charlotte with vanilla, replacing the vanilla by three tablets of melted chocolate. 1131.—CHARLOTTE RUSSE JITTH COFFEE. Precisely the same as for the vanilla, substituting essence of coffee in place of the vanilla. - 1132.—CHARLOTTE RUSSE WITH WAAVILLA. Cover the bottom of a charlotte mould with lady fingers, also the sides, standing them upright; make a charlotte russe with vanilla preparation and when almost cold beat in five to six spoonfuls of chantilly cream ; lay a little of it in the mould and incrust it in ice, then finish to fill as quickly as possible before the preparation has time to harden ; keep it on ice till ready to serve; dip the mould in tepid water, wipe dry and invert onto a dish covered with a napkin ; fill a paper cornet with chantilly cream and decorate the top and sides according to fancy. 1133.-CURRANT COMPOTE. Pick off all the currants from their stems, wash, drain and put half of them into a preserve dish. Press out the juice from the other half by squeezing them in a cloth; mix in as much powdered sugar as will be required to make a syrup, keeping it warm till the sugar is all dissolved, then cool it slightly and stir it in with the whole currants. When cold it should be somewhat jellified. I 134.—ORANGE COMPOTE. Cut up the oranges into quarters, pare off all the white skin and peel, and cut them again into slices; dress these Colò $weet （)isbeg 353 in a circle in a preserve dish, pour a little curaçao and brandy over and leave in a cool place, basting frequently with a spoon dipped in their own juice; they can now be served. 1135.—FRESH STRA WBERRY COMPOTE. Hull the finest ones and arrange them in a pyramid in a preserve dish ; press the others when hulled through a sieve and put the pulp into a vessel with plenty of powdered Sugar and the juice of an orange; stir well and leave both this and the strawberries in the ice-box. When ready to serve pour the sweetened pulp over the berries. 1136.—COMPOTED FRESH FRUITS. Make a syrup with one pint of water, six ounces of sugar and either a flavoring of vanilla or any kind of liquor. Boil it up, then add a quart of any fresh seasonable fruits; let them cook till soft, then pour them into a preserve dish; reduce the syrup and throw it over the fruits; serve when cold. Any kind of fresh fruits can be prepared the same way. I 137.-CHANTILL Y CREAM. This is well-drained, whipped cream sweetened with powdered sugar flavored with vanilla. 1138.—FRANGIPA.VI CREAM WITH VANILLA. Break seven egg-yolks and one whole egg into a saucepan, add half a pound of flour and a quarter of a pound of sugar; mix all together with one pint of milk, adding a quarter of a pound of butter, a stick of vanilla and a pinch of salt. Put it on the fire to thicken, stirring well with a spoon, and then remove, finishing with two ounces of nut butter; remove the vanilla, and the cream is ready for use. 23 354 Colò $weet （)igbeg 1139.—RE VERSED CREAM WITH CARAMEL. Oil and drain well a channelled mould ; boil four ounces of sugar in three spoonfuls of water and when very dark pour it into the mould, turning it around so that it coats every part of the inside. Boil a pint of milk in a saucepan with six ounces of sugar, then withdraw it from the fire. Beat up four egg-yolks with one whole egg and whip them into the milk after it has cooled off; strain all into a vessel and fill the mould with this preparation ; stand it in a sauce- pan containing boiling water, set it in the oven, and when the contents are firm and well set, remove and unmould on- to a dish ; the caramel forms a sauce and makes the cream exceedingly tasty, or if desired it can be left to cool in the mould, then turn it out and serve cold. I 140.-A’/E VERSE D CREAM WITH WAN/LA. Soak six gelatine leaves in cold water for twenty-five minutes; put into a saucepan one pint of milk, three ounces of sugar and half a stick of vanilla, set it to boil on the fire, and as soon as the milk rises, add the soaked gelatine; now put it aside to cool, stirring frequently to dissolve the gela- tine. Break eight egg-yolks in a vessel, beat them with a spoon, slowly adding the cold milk, then pour it all back into the saucepan on the fire and stir steadily with a spoon till it begins to thicken without boiling; run it through a fine strainer into a vessel to get slightly cold again, beating it at intervals. Pour it into a mould and put away on ice ; when quite firm dip the mould in tepid water, wipe dry and reverse it onto a dish, lifting the mould off slowly as soon as the cream detaches, and send to the table surrounded by small cakes. 1141-SMALL POTS OF CREAM WITH COFFEE. Proceed the same as for those with vanilla, replacing this by essence of coffee. (tolò $weet ºigbeg 355 1142.—SMALL POTS OF CREAM WITH - CHOCOLA TE. Proceed as for the vanilla, by cooking the milk and sugar but omitting the vanilla; melt three or four chocolate tab- lets, add them to the milk, stirring well with a spoon ; leave to cool, then beat in eight egg-yolks, and strain. Fill Some small glass goblets or cups, and poach in a double steamer the same as the cream pots with vanilla. 1143–SMALL POTS OF CREAM WITH VANILLA. Boil a quart of milk with six ounces of sugar and a stick of vanilla; take from off the fire and leave to cool. Beat eight egg-yolks into this milk, and strain the whole through a fine strainer into a vessel. It is essential to have small glass goblets for these; put them in a sauteuse when filled with the preparation, and pour in boiling water to reach to half their height; boil this on the range once, then transfer the pan to a rather slack oven, and leave till the cream is well set. Remove, and let them remain in the water until quite cold; then take them out, clean the glasses properly, wipe dry, and stand them on a dish covered with a napkin; leave in a cool place till required for use. I 144.—SNOW EGGS. Sweeten and whip four egg-whites the same as for a me- ringue. Have a pint of sweetened milk in a sauteuse on the fire, and when boiling put the above in by the spoonfuls; poach at the oven door, and drain the whites on a damp cloth when finished. In this same milk melt a few gelatine leaves; beat up four egg-yolks, and after the milk is cold stir these in, and pour it all into a saucepan on the fire, keeping it stirred with a wooden spoon till it thickens with- out boiling; then pass it through a pointed strainer into a deep dish. Lay the poached meringues carefully on the surface, and put the dish aside to cool; just when serving strew the top with sugar. 356 Colò $weet （)igbeg 1145.-APPLE FLA WN, MERING UED. Roll out some flawn paste on a table to the size of a din- ner plate; with the thumb and forefinger pinch back the edge of the paste to form a border, keeping it a perfect round shape. Lay it on a baking-tin and prick with a fork to prevent swelling while cooking; cover the entire surface with apple marmalade; then bake it in the oven, Beat four egg-whites to a very stiff froth, and incorporate in two and a half ounces of powdered sugar, whipping it slowly; cover the cold flawn with this and smooth the surface very evenly, or else form some pretty design on top with a socket pocket or knife. Brown lightly in a slack oven and serve cold. I 146.—CHERRY FILA WN. Roll out a quarter of a pound of flawn paste, and cut it into a round shape; butter well the inside of a round iron ring an inch and a half high, stand it on a tin plate, and lay the paste over to line it entirely, pressing it down well so that it forms the shape of the ring; then cut off the surplus paste around the top edge, and with the fingers pinch it into a narrow border; prick the bottom paste with a fork and fill the flawn with raw rice; bake it in the oven, and when done leave it aside to cool. Stone a sufficient quantity of ripe cherries to fill the flawn, boil them for ten minutes in a light syrup, and drain into a bowl ; reduce the syrup, add- ing a little red currant preserve, and when thick enough, take it off the fire to cool. Empty out the flawn, unmould it from the tin, and lay it on a round dish; put in the cher- ries, and when quite cold pour the syrup over to cover them entirely. 1147.-APPLE 9 ELL Y. Mince eight or ten apples; put them in a saucepan with a pint of water, half a pound of sugar, and the juice of one lemon; cook for about fifteen minutes, keeping the vessel COIO $5Weet ºigbeg ss. covered, then withdraw it to a cooler part of the range, and leave for fifteen minutes longer. Soak eight gelatine leaves in tepid water. Strain the apple juice through a napkin, and return it to the saucepan with the dissolved gelatine. Whip two egg-whites to a froth, and pour it into the apple juice, stirring well till it comes to a boil; then remove the sauce- pan on one side to simmer gently. Turn a chair or stool upside down on a table, fasten the four corners of a napkin to its four feet, set a bowl under, and strain the jelly several times through this napkin until it falls down clear; then pour it either into a large mould or several small glasses, and when well set fold a napkin on a dish, dip the mould or glasses in tepid water, and turn over onto the napkin; lift it off carefully, and surround the jelly with some small fancy cakes. 1 148.-DANTZIG 9 ELL Y. Prepare a pint of water jelly the same as kirsch jelly, and when partly cold add half a pint of Dantzig brandy. This makes a very pretty effect when unmoulded on account of the small particles of gold contained in the brandy. 1149.—FRESH FRUIT OR PRINTANIERE SELLY. Add to a kirsch and maraschino jelly after it is moulded several kinds of fresh fruits cut up small, stirring them in well; then leave the jelly on ice to set. 1150.—KIRSCH AND MARASCHINO %FLLY. This is a water jelly made with a pint of water, half a pound of sugar, and eight dissolved gelatine leaves, clarified and strained through a napkin, the same as described in the apple jelly. Add some kirsch and maraschino when the jelly is almost cold, pour it into a mould, and finish the same as the other jelly. 358 Colò $Weet ºigbeg 115 i.-MADEIRA 9 ELL Y. Make a water jelly, the same as for the kirsch jelly, adding either Madeira or sherry wine, when nearly cold. Proportions: One pint of water, half a pound of sugar, eight gelatine leaves, half a pint of sherry or Madeira wine. Should Madeira be used, less sugar will be required, as this wine is exceedingly sweet. 1152.—ORANGE 9 B LLY. Peel six oranges, press the fruit into a bowl to extract all the juice; peel also one lemon and add its juice to the above. Boil in a saucepan one pint of water with half a pound of sugar and the orange and lemon peels. Wash eight gelatine leaves, put them in the syrup and clarify with two egg-whites, the same as the apple jelly, straining it likewise through a napkin. Peel four more oranges to the quick, divide them into sections, laying them one beside the other on a clean towel; incrust a jelly mould on ice, pour in a little of the jelly; when it is set, range on it a round circle of the orange sections, pour more jelly over till it reaches slightly above their level, then repeat till the mould is full ; leave it on ice until perfectly hard. When ready to serve, fold a napkin neatly on a dish, dip the mould into tepid water, invert it onto the napkin and lift it off gently; sur- round the jelly with small cakes. Proportions: six oranges, three lemons, one pint of water, eight ounces of sugar and eight gelatine leaves, and four more oranges for the decoration. I 153.−QUINCE 9 ELL Y. There is no necessity to peel the quinces for the jelly, merely cut six up small and put them in a saucepan with cold water to cover, sugar, and lemon and orange peel; boil slowly for one hour, then take off and pass the liquid through a napkin into a deep dish; it should be quite clear. But in Colò $weet ºigbeg 359 case it has to be moulded, put the jelly back into the sauce- pan and add five or six gelatine leaves, then clarify with the whites of two eggs beaten in a little cold water; strain it again through the napkin and cool it off slightly before pouring it into the mould. Just when serving, dip the mould in tepid water, wipe it off and invert the jelly onto a dish garnished with a napkin, surrounding it with small fancy cakes. II 54.—ORANGE MOUSSE. Make a cream with gelatine, the same as for a Charlotte Russe, infusing the peel of an orange in the milk, also a very little carmine to give it an orange color; beat in some whipped cream when it is nearly cold and then pour the preparation into a mould ; incrust it in ice, unmould and serve on a napkin. \ 1155.—FRUIT SALAD, AMBROSIA. This salad must be made in the height of the fruit season; have the largest ones cut into slices. Useless to enumerate the fruits, for any and all kinds may be used. Take a glass or fine crystal fruit dish and in it arrange a layer of all the fruits, strew over with granulated sugar, and pour on a little brandy, curaçao, kirsch, maraschino, Chartreuse, anisette, or others liquors, then lay in another bed of fruit and repeat till finished ; cover the top with a thick layer of granulated sugar; set the dish in the ice-box and serve the following day. This salad may be served in small individual glasses, using one for each person; it then makes a very pretty effect. 1156.—STE WED APPLES. Cut a dozen apples in two, peel and remove the cores and seeds; set them in a saucepan with a little water, sugar and a stick of vanilla ; boil gently and lift them out when done; reduce the syrup till it thickens, then strain it over the apples 360 COIO $Weet ºf 3beg in a preserve dish ; serve when quite cold. The quantity of sugar to be used depends on the sweetness or tartness of the apples. 1157.—STE WED APRICOTS. Split sixteen apricots in two, peel, and break the kernels, take out the nuts and scald them to remove their skins. Make a light vanilla-flavored syrup, put in the apricots, also the nuts, boil, and when soft, without breaking, lay them gently in a preserve dish ; reduce the syrup, pour it over the fruits and arrange a nut on every piece of apricot; serve cold. 1158.--STE WED BARBERRIES. Pick off all the stems of a quart of the fruit and throw the barberries into boiling syrup; remove them with a skimmer as soon as done, then place them in a preserve dish, reduce the syrup and strain it over the fruit; to be served cold. 1159.-STE WE D CHERRIES. The stalks and pits must be removed from two pounds of cherries and use only the very soundest ones. Make a well reduced syrup of sugar and water, adding a piece of orange and lemon peel; throw in the cherries and they will be done in a few moments; pour them into a preserve dish and leave till quite cold. II6O.—STE WE D FRESH FIGS. Prick a pound of not over ripe figs with a needle, and plunge them into cold water for a moment or two, then put them into a saucepan with water to cover and cook; drain them out when well done, refresh and drain once more ; place them in a china dish. Make a vanilla-flavored syrup and pour it while hot over the figs ; when cold return all to the saucepan to boil slowly for ten minutes, then take the figs out, one by one, and range them in a preserve dish ; 9 COIO $Weet ºigbeg 361 reduce the syrup and strain it over the figs. Serve when quite cold. II6 I.-STE WED GRAPES. Pick off the sound grapes from two or three bunches according to their size; put them into a sufficiently reduced vanilla-flavored syrup and they will soon be ready to take off and pour into a preserve dish ; serve when cold. I 162.—S TE WE/O PEA CA/ES. Proceed exactly the same as for the stewed apricots. 1163.—STE WED PEARS. Divide eight pears in two, peel and core them neatly, then add to them a vanilla-flavored syrup and leave to sim- mer. Remove them as soon as done to a preserve dish and reduce the syrup till it thickens slightly ; , strain it over the pears and set aside to cool. I 164—STE WED PINEAPPLE. Peel a pineapple and cut it into thin slices; throw them into a prepared sugar-and-water syrup, adding some orange and lemon peel, boil gently for about half an hour, then dress the slices in a preserve dish and strain the syrup over. To be served cold. 1165–STEWED PLUMS, Leave the plums whole and throw them into a vanilla- flavored syrup, already prepared, as they take only a few moments to cook. II66.—STE WED PRUAVES. Prunes require to be soaked in cold water for several hours. Take one pound, and after they have been soaked 362 COIO $Weet （)igbeg place them in a saucepan with a quarter of a pound of sugar, a piece of vanilla, half a pint of water and a glass- ful of claret wine; boil slowly, adding more liquid if neces- sary, and when done leave them aside in a vessel till cold; use when required. 1167.-STE WED QUINCES. Quinces take much longer to cook than other fruits; they need to be quartered and laid in a light syrup, then kept on the boil till soft, adding the peel of an orange and a lemon. As soon as done place the quartered quinces in a preserve dish and strain the juice over. To be served cold like all other stewed fruits. II68.—STE WED STRA WBA RRIES. The syrup must be almost cooked to the crack degree before putting in the hulled strawberries and leave them to boil for a few moments only. Pour into a preserve dish, add a little vanilla flavoring and use when cold. PASTRY. Dagteg. , 1169.—A LMOND PASTE. Almond paste for family use can be purchased in tin boxes at any grocer's. Merely take out a little and mingle it with beaten egg-white or with cream, adding any essence that may be preferred and using as much as may be required. 1170.—BABA PASTE. Make a hollow in half a pound of flour on the table and in it put a quarter pound of butter, three ounces of pow- dered sugar, a bit of salt, a little milk and five whole eggs. Put aside a small quantity from the half pound of flour and add to it half an ounce of yeast diluted in a little tepid water, mix the flour in this gently without too much knead- ing; lay this leaven on a plate. Work the other ingredients well with both hands till the paste is smooth, mixing in the butter lastly and then the prepared leaven; add also a handful of Malaga and as many Smyrna raisins or currants. Set the dough in a vessel, dust with flour, cover with a cloth, and leave in a cool place to rise. 1171.- BRIOCHE PASTE. Weigh one pound of flour, lay it on the table, keeping a quarter of it aside. Make a small hollow in the centre of 363 364 - Dagtry, the largest quantity and in it put an ounce of yeast dis- solved in tepid water, form it into a very light dough, range it on a floured plate and keep it covered in a warm place. Also make a hollow in the smaller quantity of flour kept aside, and in it set an ounce of salt and two ounces of powdered sugar, then break in twelve eggs and half a glass- ful of raw cream. Soften twelve ounces of butter; mix the eggs slowly with the flour till the paste is quite smooth, kneading it well with both hands, then add the butter and the above raised dough without mixing too thoroughly. Set this dough in a floured vessel, cover with a cloth and put it aside in a cool place. When required for use, flour the table, lay on the paste and flatten with both hands, bring the two ends together to refold and repeat this opera- tion once again ; this is called breaking the Brioche paste ; it is now ready for use. 1172.-CHOU PASTE. Boil half a pint of water with a little salt, a pinch of powdered sugar and three ounces of butter; at the first boil drop in a quarter of a pound of flour, stirring well over the fire till the paste becomes quite smooth, dry and detaches readily from the spoon and the bottom of the saucepan, then take it off and beat in four whole eggs one at a time. This paste is used for eclairs, cream cakes and other purposes designated in the various recipes. 1173.—FLA WN PASTE. Lay half a pound of flour on the table, make a hollow in the centre, and in this place half a pound of butter, an ounce of sugar, a little water, two egg-yolks, and a little salt; knead with the hands, drawing in the flour gradually; work the paste together; dredge a little flour on the table, and roll the paste into any desired shape, then leave it awhile to rest, Nagtry, 365 1174–FOUNDATION PASTE OR PIE PASTE. Pour half a pound of flour on the table, make a hollow in the centre, and in it put five ounces of butter, a few grains of salt, and half a glass of water; mix together, slowly draw- ing in the flour; dredge a little more flour on the table, roll on the paste to form a smooth ball, wrap it in a cloth, and lay it aside in a cool place till required for use. Proportions: Half a pound of flour, five ounces of butter, a quarter of an ounce of salt, and half a pint of water. 1175.-FR YING PASTE. Wet half a pound of flour with cold water, stirring it in very gradually, and enough to have it the consistence that it will drop from a spoon; add a little olive oil, and season lightly with salt and pepper; leave it to ferment the same as a leaven ; then add two beaten yolks and two stiffly frothed egg-whites, mixing them in slowly with a fork. 1176-GENOESE PASTE FOR SMALL FAMCY CARES, ETC. Have in a warm vessel eight whole eggs and half a pound of sugar; melt half a pound of butter, and sift half a pound of flour. Beat the eggs and sugar well, keeping the vessel warm till the preparation thickens; then take it off the fire and continue beating with the whip, mixing in the sifted flour, and after this the melted butter and any preferred flavor- ing. Line a cake tin with a sheet of buttered paper, pour in the preparation, and set it in a moderate oven to bake for about fifteen minutes; test when done with a larding-needle; remove, and turn the paste over into another tin, remove the paper, and leave to cool. 1177.—KUGEL OR CONGLOFF PASTE. In a vessel have half a pound of flour, six ounces of but- ter, six whole eggs, two spoonfuls of powdered sugar, some 366 |Nagtry, orange extract, a small pinch of salt, two gills of cream, four ounces of seeded Malaga raisins, and half an ounce of yeast; mix all well together, and leave till ready to use. 1178.-MUFFIN PASTE. The proportions are one ounce of butter, eight ounces of flour, half a gill of milk, a teaspoonful of baking powder, a pinch of salt, and a little powdered sugar. Dilute the flour with the lukewarm milk, add the ounce of melted butter, the baking powder, sugar, and salt ; work the whole well to- gether. 1179-NOODLE PASTE. Lay a quarter of a pound of flour on the table, form a hollow in the centre, and in it put a little salt, four egg- yolks, two ounces of butter, and a very little cold water; mix with the hands till it forms a firm paste, then wrap it in a piece of muslin, and lay it aside to rest. Roll out when needed on a floured table, and cut into strips if required for noodles. - II 80.-PUFF PASTE. The proportions are half a pound of butter, half a pound of flour, one gill of cold water, a little salt, and a piece of lard the size of an egg. Sift the flour onto a table, and form a hollow in the cen- tre; in this lay a little salt, the water, and the piece of lard; knead the water and lard with the hand, drawing the flour in gradually, and not letting any water escape, working it as quickly as possible to have it smooth and soft ; let it now rest for a quarter of an hour. Knead the butter in a wet cloth until supple, and shape it to a square; keep it in a cool place. Now lay the paste on a floured table, and roll it with a rolling-pin one third longer and wider than the but- ter; lay the latter on the paste, fold the edges of the paste Nagtry - 367 over the butter to bring them to the centre so that the en- tire butter be covered, and dredge the surface with flour; roll the paste out, pushing it in an opposite direction until it becomes longer than its width. When the paste is no more than three eighths of an inch thick, fold it in three on its length; this shapes it to an elongated square; it has now had one turn. Give it a half turn onto the right, rolling it in the contrary or opposite direction to its fold, and always proceed the same way by folding it in three: let it rest for twenty minutes; it has now had two turns. Repeat twice more, always letting it rest twenty minutes; this makes four turns in all ; then twenty minutes after repeat twice. In all, six turns. Flour a cloth, lay in the paste, and put it aside in a cool place. With this puff paste all kinds of small cakes can be made; also many other useful things which are explained in the various recipes. I 18 I.—SHORT PASTE FOR TIMBA LES. Place half a pound of flour on the table, form a hollow in the middle, and set into it six ounces of butter, two egg- yolks, one gill of cold water, and a pinch of salt. Make a smooth paste without working it too hard, wrap it in a cloth, and let it rest before using. *-*rºmºm-mºm- Cake3. II 82.- BABA WITH RUM OR K/RSCH. Butter a mould or several small ones, and fill half full with baba paste; set it in a warm place to rise, and when quite high put it into a hot oven ; dig in a larding-needle; if it draws out dry the cake is done, and if wet leave for some time longer. Unmould ; have ready a rum or kirsch syrup, lay the baba on a dish, drop the syrup over with a spoon till it is all absorbed, then serve. 368 - Ya3tty, 1183.—CHOCOLATE BISCUITS. Make a lady-finger preparation ; lay a sheet of white paper on a baking-tin, spread on the preparation, and bake in a slow oven; when done invert it onto the table, lift off the paper, and cover the cake with a layer of red currant jelly, and this with chocolate icing ; cool slightly, and cut it into small pieces, either lozenges, crescents or strips; serve these on a napkin. I 184.—CHOCOLA TE BISCUIT, VIEWNA STYLE. I can highly recommend this cake as being not only de- licious but very little known, yet it is exceedingly simple and very inexpensive to make. The proportions are: two ounces of fresh sifted bread-crumbs; six ounces of chocolate; three ounces of almonds; four ounces of sugar; six ounces of butter; four egg-yolks and three whole eggs and a pinch of salt. Scald the almonds, dry them slowly in front of the fire and pound or chop them with the sugar which must be of a very fine quality. Put this mixture into a warm vessel, add all the eggs and whisk till they are quite frothy, then put in the chocolate that has been previously grated, the bread- crumbs and the slightly melted butter, lastly the salt; stir the whole together lightly and slowly. Have a plain tim- bale mould buttered and strewn with fine sugar; pour in the cake preparation and bake in a slow oven for about twenty-five minutes, however to be certain that it is cooked, dig a larding-needle through and if it comes out clean and dry the cake is done, if not leave it in a little longer. Re- move it from the oven, turn the mould upside down, lift it off slowly and let the cake stand till it is cold. Prepare some good frangipani cream, adding two chocolate tablets melted on a plate at the oven door. When both this cream and cake are cold, cut the latter across into slices and cover the surface of each one of these with some of the frangipani, Nagtry, 369 then reset the slices one on the other and put the cake in the ice-box. Have a little well reduced apricot marmalade, dip a brush into it and cover the cake on top and sides. Crush a few macaroons and bestrew the cake with them. 1185.-SA VOY BISCUIT. Use lady-finger preparation for this. Butter a mould, drain it out well so none remains in and strew the entire inside with very fine sugar; pour in the preparation and bake in a slow oven. Ascertain when it is cooked by prick- ing it with a larding-needle, take it out and unmould gently onto a plate; when cold lay it on a folded napkin. II 86.-MOULDED BRIOCHE. Butter a plain upright mould ; lay in a ball of brioche paste, let it stand for about thirty minutes, then set in a hot oven. When cooked, remove and allow the steam to evaporate before unmoulding. This brioche can be used for a timbale of fruits Printanière. . 1187.-BRIOCHE WITH HEAD. Take about half a pound of brioche paste; flour the table, keep three ounces of the paste aside and form the remainder into a brioche, pressing a hollow in the centre; roll the small piece into a pear shape, egg it with a brush dipped in beaten egg and lay it in the hollow space on the large brioche bending it slightly forward; egg over the whole surface of the cake; set in on a baking-tin in a hot oven, and to find out when it is sufficiently cooked, stick a larding-needle through to the bottom and if it comes out dry it is done, otherwise the paste will adhere to it. This is the simplest way of finding out whether any cake be properly cooked. I 188.—CAROL/WAS WITH ICING. Carolinas are small eclairs half their thickness and length; fill and finish exactly the same. 24 370 pastry 1189.-CATS’ TONGUES. Place in a vessel six ounces of powdered sugar with two whole eggs; whip well with a spoon, adding a little vanilla, orange or lemon essence and six ounces of flour; beat all thoroughly. Butter and flour a baking-sheet, pour the preparation into a paper cornet, cut off the tip and lay the paste on in three-inch lengths; bake in a hot oven, watching them carefully for they cook very rapidly, and remove at once from the tin. 1190.—CREAM CHOUS. Pour some chou paste into a socket pocket and push out pieces the size of half an egg; brush over with beaten egg and range them on a tin in a rather slack oven. When cooked, take out and let get cold, then open the chous on top and push the covers in ; fill with sweetened whipped cream (Chantilly cream), and dress on a folded napkin. 1191.-PRALINED CHOUS. Egg over the surface of twelve chous laid on a baking- tin; chop some peeled almonds with a few spoonfuls of granulated sugar, then cover the chous with it and let stand for a few moments to give the preparation time to adhere somewhat, removing all that has been spilt over in the pan, then dredge with powdered sugar and bake in the oven. When done, withdraw, set them aside to cool, dust with more sugar and serve on a folded napkin. 1192.—CHOUS STUFFED WITH FRANGIPANI. Prepare some small chous the same as cream chous, bake, cool, then make a small incision on one side and fill with frangipani cream pushed through a double paper cornet having the tip clipped off. Dress the chous on a napkin and sprinkle with powdered sugar. Sastry 371 1193–CHOUS STUFFED WITH PRESERVES. After the chous are baked and cold, make a small hole on one side and fill with any preserve whatever, cutting off the end of a double paper cornet; insert this end into the hole and press the cornet filled with the preserve until the cakes are filled. Any fruit or fruit marmalade or jam can be used. 1194.—SMALL CONDES. Trim very evenly on both sides a flat of puff paste one foot long by three inches wide; mix three ounces of almond paste with two egg-whites and spread it over the entire sur- face of the paste, then cut it into one-inch-wide lengths and lay these somewhat apart on a baking-sheet ; besprinkle with sugar and bake in a moderate oven. I 195.-CROQUETS WITH ALMONDS. Put a quarter of a pound of flour on the table, in the cen- tre lay two ounces of chopped almonds, four ounces of but- ter, four ounces of sugar, two whole eggs and two separate yolks. Work with the hands to obtain a firm paste, then bring it together, form it into a roll, and roll this out to a three-inch-wide band, having it one inch in thickness; egg this band over and strew with chopped almonds, then lay it on a buttered baking-sheet and bake in a hot oven. Remove when done, set the cake on the table and cut it down while still hot into half-inch pieces and leave them to cool. 1196–DAR TOIS CAKES. Make these the same as Dartois with preserves, only cut- ting them into triangles. 1197.—DARTOIS WITH PRESERVES. Roll out some puff paste to an eighth of an inch in thickness by five inches in length, lay it on a baking-tin and 372 g |Sastry? wet the edges; cover the entire surface with currant jam, then another layer of paste the same size as the under one; press the edges together and trim the paste straight on the sides; brush over with egg and cut with a knife three quar- ters of an inch apart but without separating the pieces; sear the top with the tip of a knife and bake in a hot oven; glaze with finely powdered sugar before removing it from the fire and when cold cut the cakes apart with a knife. These Dartois can be filled with apricot, cream or else any kind of marmalade. 1198.—CHOCOLA TE ECLAIRS. Fill the inside of the eclairs with vanilla frangipani cream. Put two chocolate tablets into a saucepan, set it at the oven door, and when well dissolved add eight ounces of icing sugar; beat thoroughly over the fire with a spoon, occasion- ally pouring in a few drops of hot water; do not let it boil but yet get sufficiently liquid to use to ice the eclairs; pro- ceed the same as for coffee eclairs, pare and dress on a folded napkin. 1199.—COFFEE ECLAIRS. Prepare some good chou paste; put it into a medium- sized socket pocket and push out three-inch length sticks of the paste onto a baking-sheet; make about a dozen of these, keeping them somewhat apart ; bake in rather slack oven, remove, cool, then split them slightly on one side with the tip of a knife and use a cornet to fill them with frangipani cream flavored with coffee essence. Put six ounces of icing sugar into a saucepan, add from ten to twelve drops of coffee essence and a little water, stir over the fire with a spoon, and when sufficiently liquid, take an eclair between two fingers and dip the entire top into this icing; return ‘them as soon as done to the baking-sheet, and when all are iced, leave to cool, then pare them neatly all around ; dress onto a dish covered with a napkin. Nagtry, - 373 I2OO.—ORANGE OR LEMON ECLAIRS. Fill the eclairs with vanilla frangipani cream and add to the icing some lemon or orange essence instead of other flavorings. I2O.I.—VA/VII. LA ECLAIRS. Fill with vanilla frangipani cream and add vanilla essence to the sugar icing in place of coffee. 12O2.—FAA/S. Prepare half a pound of puff, paste, giving it six turns; form it into quite a long band and trim this very straight on all sides; cut it into two lengthwise pieces and each of these into two-inch-wide lengths; lay them at once on a baking-sheet, and press down the sides of all the cakes, then push into a hot oven ; when nearly finished baking, strew with powdered sugar and glaze the tops for a short time in the oven. I2O3.−FRUIT CARE. This is to be made with the punch cake preparation, adding a quarter of a pound of Smyrna raisins and currants, both properly washed, cleansed, picked, and seeded before using. Bake it precisely the same ; candied peels can also be added if a richer cake is wanted, cutting them into thin shreds, using a quarter of a pound altogether. I2O4.—ICED GENOESE CA KE. Butter and coat a plain quart or pint mould or cake-tin with fine sugar, turn it over to let all the surplus fall out, then fill three quarters full with Genoese cake preparation ; bake it in a moderate oven for twenty-five to thirty minutes, test with a larding-needle to know when properly cooked, remove and invert the mould. Cut the cake when cold into three or 374 Nagtry, four slices across, and cover each one with apricot or currant purée or jelly; range them again one top of the other as before, and apricot lightly above and around. Prepare an icing in a saucepan with half a pound of sugar, some vanilla essence and a little hot water; beat well on the fire without boiling. Lay the cake on an inverted plate, cover it entirely with the icing, and when this is perfectly cold decorate the top with candied fruits ; serve on a napkin. 12O5.—GINGER-BREAD. Work together in a vessel, using both hands, half a pound of flour, four ounces of butter, four ounces of powdered sugar, two tablespoonfuls of ground ginger, a few grains of salt, a small cupful of warm molasses and two whole eggs. The paste must be firm enough to enable it to be divided into small portions, shaping each one to any desired form ; set them on a buttered baking-sheet and bake in a slow oven. They should be quite dry when cooked, or it can be baked in a single loaf in a cake-tin. I2O6.—% EA LOUS Y CA KES. Roll out a flat of puff paste the same as for the cake stuffed with apricots, spread over either apricot, cherry, currant or any other kind of jam ; cut some narrow strips of rolled-out puff paste and lay them on, crossing diagonally to form a lattice-work, then fasten a rim of paste all around, brush this with egg and bake in a slow oven. Cut when cold. To cut these covered cakes properly, take a pair of sharp scissors and cut through the upper crust, or in this case through the narrow bands, then with a sharp knife the filling and undercrust can be neatly cut into strips the width required for the cakes. 1207–KÜGEL OR CONGLOFF CAKE. There are special moulds made for kügels; procure one and butter it liberally with clarified butter, dust with sugar |Ya3try) 375 to glaze the entire inside surfaces and fill it three quarters full with kügel paste. Set it in an oven that is not over- heated for about twenty to twenty-five minutes; dig in a larding-needle; if it comes out dry the cake is done, then remove and invert it onto a dish ; serve when quite cold, strewing the top with powdered sugar. I2O8.—LADY-FIAWGERS. Place in a vessel a quarter of a pound of powdered sugar and four egg-yolks, separating the whites into another basin. Beat both yolks and sugar till they get light and frothy, then stir in a quarter of a pound of sifted flour and a little vanilla essence, whisk the whites to a stiff froth, and stir them lightly with the other ingredients. Pour this into a socket pocket or paper cornet ; lay a sheet of paper on a baking-tin and push the biscuits through onto it into three- inch lengths; dust over with powdered sugar, bake in a slack oven, withdraw and leave to cool on the tin. 1209.—LADIES' PALA TES WITH FRUITS, RAISINS, A LMONDS, ETC. © . To be made exactly similar to those with rum, only sub- stituting either of the above fruits or else merely vanilla essence to the paste to take the place of the rum. I 2 IO.—LA DIES” PA LA TES WITH RUM. Mix well with a spatula in a vessel a quarter of a pound of butter, two whole eggs and a quarter of a pound of powdered sugar; when whipped to a good froth, stir in a quarter of a pound of flour, a tablespoonful of rum and a small pinch of salt. Pour this into a socket pocket and push through into round shapes on a buttered and floured baking-tin; bake in a moderate oven. 376 - Daştry) 12 II.-MA CAROOMS. Purchase a box of almond paste from the grocer, this is far easier and cheaper than making it oneself ; open, take out five ounces and dilute it with two beaten egg-whites. With wet hands roll the paste into small balls and place them apart on a sheet of paper ; lay this on a baking-tin ; dip the first finger in water and with it press each ball down in the centre; range the tin in a slack oven and leave from twenty to twenty-five minutes, then take out and cool. To detach them from the paper, turn it over and moisten wherever there is a macaroon, and they will easily fall off. I2 I2.—SMALL MADE LE/AWES. In a vessel set a quarter of a pound of sugar, a quarter of a pound of flour, three whole eggs, a pinch of salt, and lemon, orange or vanilla essence. Beat thoroughly till thick and creamy ; keep a quarter of a pound of butter warm and when melted stir it into the other ingredients. Butter twelve to fifteen small moulds and fill three quarters full with the above; lay them on a baking-tin and bake in a ... hot oven ; remove from the moulds when done, or the paste may be cooked unmoulded on a sheet of buttered paper laid over the baking-tin, then cut into small cakes of various shapes and cover with icing. Proportions for one pound : One pound of sugar, one pound of flour, twelve eggs, twelve ounces of butter, one teaspoonful of essence of lemon, orange or vanilla. 1213.—MARGUERITES. Bake twelve tartlets the same as for apple tartlets, omit- ting the slices of apple; remove, unmould and when cold cover the marmalade with apricot syrup. Whip two egg- whites to a stiff froth, sweeten, and drop it in spoonfuls onto the tarts in a pear shape. Poach a couple of dozen pistachio nuts, peel and slice neatly, arrange them to re- |Nagtry, 377 semble a daisy on top of the egg-white and then put them in a very cool oven for about ten minutes, just sufficiently long to dry the meringue. 1214–MECCA LOAVES. Lay twelve long egg-shaped chous on a baking-tin ; dust over entirely with powdered sugar and let stand for about ten minutes, then invert the tin to shake off any sugar remaining on it, and put the cakes in a not too hot oven, for they must bake slowly; try with a larding-needle whether they are sufficiently cooked. The tops of these loaves should form a crust from the sugar. 1215.—MERINGUES. Whip four clean egg-whites to a very stiff froth, adding a few grains of salt, then beat in three ounces of powdered sugar. Butter and strew with sugar a clean baking-tin, take up the egg-whites by the spoonful and drop on the tin, keeping them all of uniform size; dust with sugar and set the tin in a very slack oven, removing only after the meringues are dry. - I2 16.— MERING UES WITH CHAMTV/L/L Y CREAM. Take sixteen prepared meringues, indent a hollow on the top of each with the thumb and fill this space in with Chantilly cream. Dress them onto a napkin, and push more of the cream, through a paper cornet having its tip clipped off, onto the meringue to conceal the opening made by the thumb. 1217.-MIRL/TOMS. Roll out sufficiently thin a flat of flawn paste; cut it with a round pastry cutter into pieces of a proper size to line twelve small tartlet moulds; then fill each one partly full with frangipani cream, whisk two egg-yolks with three 378 |Ya3try spoonfuls of powdered sugar and use to complete filling the moulds. Bake in the oven for ten minutes, remove, cool off and unmould. 1218.-NEW BRIDGE (PONTINE UF). Line some tartlet moulds with foundation paste and cover the bottoms with apricot marmalade; finish to fill with frangipani cream that has had two raw egg yolks beaten in. Smooth the tops with the blade of a wet knife and cover with three narrow bands of paste laid on crosswise, fasten- ing them well to the edge; egg over the surface and bake in the oven for about fifteen minutes, remove to strew with sugar, return them to the oven to glaze, and then take out. 1219.-PALMS. Give eight turns to a quarter of a pound of puff paste, roll it out very thin but into quite a wide band, bring and fold the two ends together, repeating several times, dusting the paste each time with powdered sugar instead of flour. Cut the cakes half an inch thick and three inches wide, and lay them flat on a baking-sheet; push this into a hot oven, and when almost done strew with sugar and leave till well glazed ; remove and place them one beside the other on a dish to cool. They should be served on a folded napkin. 1220.—PUNCH CAKE. To make a nice-sized cake use six ounces of sugar, five whole eggs, a little chopped lemon or orange peel and a grain of salt; beat these ingredients well together with a wooden spoon or spatula till very light, then add six ounces of flour and a coffeespoonful of baking powder, and lastly four ounces of melted butter, mixing it in quite slowly. Butter a cake-tin, pour in the preparation and bake in a very slow oven. This cake requires plenty of watching, Dagtry, 379 but will keep fresh for a long time afterwards, and can be used for making quite a variety of other cakes. 122 I.-SMALL RICE CA KES. Boil a cupful of rice with cream, a little sugar and vanilla flavoring; when cooked add a little fresh cream, and fresh butter, three egg-yolks and one whole egg. Line small moulds with puff paste fragments or foundation paste; prick the bottoms with a fork and fill them up with the rice, bake for fifteen minutes in a hot ovem, remove, un- mould and dress these cakes on a napkin-covered dish, bestrewing the tops with powdered sugar. I222.—SMALL SAH UTTLE CA KES FOR TEA. Make a hollow in the centre of four ounces of flour laid on the table; put in three ounces of powdered sugar, two ounces of butter, three egg-yolks, a little kirsch and a pinch of salt ; work this into a paste ; form it into a ball on a floured table and lay it aside. Later cut this paste up into small pieces, each to be the size of an egg, roll with the two hands to the shape of a long elongated egg, then split them lightly through with the back of a knife; brush over twice with egg and let dry for an hour or two, reglaze with egg and bake in the oven for from twelve to fifteen minutes, and after removing brush the tops with a little gum dissolved in water. 1223.—ST HONORE CAKE WITH VANILLA. Roll out a flat of foundation paste and lay it on a bak. ing-sheet ; cut it round-shaped the size of an ordinary plate. Put some chou paste in a pocket and push it around the edge of the above to form a border; prick the bottom paste with a fork and bake it in the oven. Make some small chous with the chou paste, having them the size of a round nut, egg over and bake, taking them out of the 38o Nagtry, oven as soon as done. Put five ounces of sugar into a small saucepan with half a glassful of water, set it on the fire to boil quickly to have the sugar cooked to the crack degree, skimming it often with a silver spoon. In order to know when the sugar has reached the exact point, plunge the first finger into cold water and then quickly into the sugar, take it out at once and the sugar must break the same as glass; when this occurs take it off. Take the small chous up one by one with the tip of a knife and dip them entirely into the hot sugar, then lay them symmetrically around the edge of the cake. Have some preserved cher- ries, dip them likewise in the sugar and lay one on top of every chou ; all the materials must be ready in advance so as to proceed as rapidly as possible. For the filling, have some good cold frangipani cream. Whip half a glassful of rich raw cream, sweeten it with a little powdered sugar flavored with vanilla and mix it slowly into the frangipani, then fill the centre of the St. Honoré with this, piling it up into a high mound. It is now ready to serve. 1224.—STRA WBERRY SHORT-CA KE. Cut a cooked flat of lady-finger preparation into two equal sized rounds, about the size of a plate; cover both of them with a little red currant jam, and on this lay some fine straw- berries; range one of the rounds on top of the other and cover with vanilla chantilly cream, decorating with it accor- ding to taste. * 1225.-CAA ES STUFFED WITH APRICOTS. Roll out some puff paste longer than its width in a very rectangular form ; spread the surface with apricot jam, brush around the edge with a brush dipped in water and cover with another layer exactly similar in size and shape; press down the edges so the two pastes adhere, then egg over the top with a brush dipped in beaten egg, decorate fancifully |Yastry 381 with a knife and bake in the oven. When cold cut the cake into neat slices. 1226.- TEA CA KES. Set a quarter of a pound of flour on the table; in the hol- low made in the centre lay four ounces of powdered sugar, four ounces of butter, one whole egg, one separate yolk, and a few grains of salt. Work the paste well, and bring it to- gether to a ball, wrap it in a cloth and leave to rest in a cool place. Roll it with a floured rolling-pin to a third of an inch in thickness and cut with a scalloped pastry cutter into hearts, lozenges, crescents, trefoils or any other shape. Lay these cakes on a tin, wet the surfaces with a brush dipped in a little egg-white and strew with finely chopped almonds mixed with sugar; bake in a slack oven. wº-ºº-º-º-º-we-we wºm: Dieg. 1227.—APPLE PIE. Roll out a round piece of foundation paste, cover a pie plate with it, prick the bottom with a fork and cover with a thick layer of apple marmalade; on this range another flat of the paste and fasten the two edges together; clip off the sur- plus paste closely to the edge and brush over with beaten egg; form a design on the surface with the tip of a knife and place the pie in a hot oven to bake from twenty to twenty- five minutes; remove, dust over with powdered sugar and take it off the plate; serve, when cold, on a dish. Another apple pie can be made with finely sliced raw apple; bestrew with plenty of sugar before putting on the top layer of paste. 1228.—APRICOT PIE. The same as a peach pie, using apricots instead. 382 Nagtry, 1229–BARBERRY PIE. Cook the barberries in a syrup and use when cold to fill a covered pie. 1230.—BLACKBERRY PIE. Line a pie plate with foundation paste and fill it up with blackberries or mulberries, strew over with powdered sugar, cover with another flat of the paste, brush with egg and trace some lines around the edge with a knife, then bake it as any other pie. 1231.-CHERRY PIE. Line a pie plate with foundation paste and cover with stoned cherries, dust lightly with sugar and add a little cur- rant sauce, which is an excellent addition; cover with another flat of the same paste, egg the surface with a brush and trace a design on with a knife, then bake it from twenty to twenty- five minutes; remove, allow it to cool on the plate and take it off when it is perfectly cold; place it on a china plate and strew with powdered sugar. 1232.-DEEP CHERRY PIE, ENGLISH STYLE. Take a deep china pie dish that contains one quart. Pick off the stalks and stone two pounds of cherries, sour ones in preference, and lay them in the dish; scatter over three ounces of powdered sugar and add a small stick of vanilla and half a pint of cold water. Cover the dish with pie or puff paste rolled out very thin, and wet the edges of the dish so that the paste can adhere. Roll out also a narrow band of puff paste, one inch wide, moisten the edges of the cover on the pie and lay this band around as a border. Egg the surface with a brush dipped in beaten egg, and im- print lines around the edge with the tip of a knife. Bake the pie in a slack oven for about thirty minutes and serve Nagtry, 383 it hot; although it is excellent when eaten cold. The juice of the cherries will form into a jelly, not like American pies where the paste absorbs all the juice of the fruits. Every kind of fruit can be made into these pies. 1233.−COCOAAWUT PIE. Line a pie plate with foundation or short paste. Boil a glassful of milk with four ounces of sugar and the peel of a lemon; set it aside to cool. Grate and press the meats of a peeled cocoanut to extract all the milk possible, then add it with the cocoanut to the above, mixing in three whole well beaten eggs. Fill the pie with the preparation and bake it in the oven for about forty minutes, take it out and leave to get cold, then lift it off the plate and place it on another; bestrew with powdered sugar. 1234–CREAM WANILLA PIE. Boil a large glassful of milk with four ounces of sugar and a piece of vanilla stick, take it from the fire and put aside till cold. Break in a bowl two whole eggs and four yolks, dilute with half a glassful of cream, then add the cold boiled milk; strain all through a fine strainer. Have a pie plate lined with a flat of foundation paste, fill it with the prepara- tion and bake in a hot oven from thirty-five to forty minutes; take it out and when cold lift it off the plate and transfer it to another, dredging the top of the pie with powdered Sugar. 1235.-CUSTARD PIE. Range a foundation paste on the bottom of a pie plate. Boil a pint of milk with four ounces of sugar and a stick of vanilla and set aside to cool. Separate the yolks of four or five eggs in a bowl and dilute them with the above milk, run it through a fine strainer and fill the pie plate with this, then place it in the oven having the bottom exceedingly 384 Dagtry, hot ; cover the pie with a sheet of white paper should it threaten to brown too quickly, yet the top must form into a good golden crust; it will take about twenty-five minutes to bake; remove and leave the pie to cool in the plate, then lift it off, lay it on a round dish and strew with powdered sugar. 1236.-FRANG/PAN/ PIE. Roll out two round flats of puff paste and leave one of them on the table and lay the other one on a pie plate; on this one set seven to eight spoonfuls of frangipani cream exactly in the centre; wet the edges to the depth of two fingers and cover with the other flat; press down with the thumb to attach the two pastes together, then pare the pie very circular in shape, and score lines around with the tip of a small knife. Set the pie in the oven to bake for thirty- five to forty minutes and before removing it strew over with powdered sugar and glaze this in the oven. Take it out and serve the pie when cold. 1237.—GOOSEBERR Y PIE. Put a glassful of water with three ounces of sugar into a saucepan, boil and throw in one quart of picked and washed gooseberries; cook for fifteen minutes, cool, and fill the pie the same as other pies. 1238.—GREEM-GAGE PIE. The same as an apricot pie, substituting one fruit for the other. 1239.—LEMON PIE. Break three whole eggs into a vessel, adding a cupful of powdered sugar; rub a lump of sugar onto the rind of one or more lemons, crush and add it to the eggs. Boil a cupful and a half of milk and when cold mix it in with the eggs, Nagtry, 385 stirring the whole, to have all well incorporated. Line a pie plate with foundation paste, and fill it with the prepa- ration. Bake the pie for thirty to thirty-five minutes, remove and leave it to cool before taking it from the plate. 1240.--LEMON CUSTARD PIE. Grate a lump of Sugar against the peel of a lemon ; put a glassful of milk into a small saucepan with this piece of Sugar and three ounces of unflavored sugar, boil, take off and cool, then add the juice of three lemons, also the yolks of four eggs; beat all well together and strain through a fine sieve. Line a pie plate with foundation paste, fill it with the preparation and set it in a hot oven to bake for thirty-five to forty minutes; take it out, set it away to cool, then lift it from the tin plate to dress onto a china one; strew the pie with fine sugar. 1241.-MINCE PIE. . Cover a pie plate with a flat of puff paste, fill it with mince meat, then cover with another layer of the puff paste ; fasten the edges down securely and paint over with a brush dipped in beaten egg; trace some designs on top and around with a knife and set the pie in the oven to bake for twenty to twenty-five minutes, not having too hot an oven. Serve while still very warm. 1242.-MINCE MEA T FOR PIES. This quantity of mince meat will be quite sufficient to last a whole winter. Chop up exceedingly fine one pound of roast ribs of beef free of all fat and nerves, and half a pound of good beef kidney suet free of skin and fibres; add eight ounces of bread-crumbs and a little flour; into this mingle two peeled and finely minced apples, some candied lemon and orange peel, three quarters of a pound of dry raisins, a little grated nutmeg, six ounces of sugar, a glass- * 25 386 pastro ful of sherry, a cupful of brandy, a small bottle of cider and r a little table salt. Beat all these ingredients together and set it in a crock, cover with a cloth and leave for eight days before using, keeping it in a very cool place. ºf 1243.−PEACH PIE. Halve and stone some fine fresh peaches, cook them in syrup and take them out when soft but before they break, then reduce the liquor. Make a peach pie exactly the same as a pear pie, only peeling the peaches after cooking instead of before. 1244.—OPEN PEACH PIE. Make a foundation paste either with butter or lard; roll out a round piece to line the pie with, then fill it with halved peaches, strew with sugar and pour a few drops of watef over; roll out a band of the paste, cut it very straight an inch and a half in width, adhere it to the edge of the pie to form a rim, brush it over with egg, mark lines with the tip of a knife all around, and bake in the oven for twenty minutes. - 1245.-PEAR PIE. Halve some pears, peel, take out the seeds and cores and lay the pears in a saucepan with a little water and sufficient sugar to sweeten well, also the juice of a lemon ; boil till the pears are soft but not broken, then transfer them carefully to a dish and reduce the syrup considerably. Line a pie plate with pie paste, lay in the pears when cold and the reduced cold syrup; cover the pie with an upper layer of paste, egg it over and set it in the oven to bake from twenty- five to thirty minutes; take it out, leave to cool on the plate and lift it off when ready to serve, laying it on a dish and strewing plentifully with powdered sugar. . Ya3try - 387 1246–PLUM A/E. Prepare it the same as an apricot pie. 1247.-PRUNE PIE. Cut twenty-five to thirty prunes in two, remove the stones and cook in syrup the same as apricots or peaches and make the pie similarly. 1248.-PUMPKIN PIE. Divide a squash pumpkin into pieces and cut these all up very small; put the pieces into a saucepan with a little milk and sugar and cook while stirring occasionally. As soon as done, remove and press through a sieve into a vessel, then add two ounces of butter and stir in three egg-yolks after the pumpkin is cold. Fill a pie with this the same as an apple pie. 1249.—RHUBARB PIE. Select the most tender rhubarb stalks, peel and break them into lengths, then put them into a saucepan with plenty of sugar and a very little water, as the rhubarb sheds a quantity of liquor; cook for a long time, then set it aside to cool. Prepare a pie and finish it with the rhubarb the same as an apple pie. 1250.-R/CE PIE. Put a cupful of well washed rice in a saucepan, add a pint of milk, and cook it slowly; put in also four ounces of sugar and half a stick of vanilla; keep it sufficiently liquid all the time, and when the grains are soft take it off to cool. Fill the pie with the cold rice the same as other pies. 388 Dastry Cartó and Cartletº. 1251.—CHERRY TART. Prepare a quarter of a pound of flawn paste, and roll it to a flat on a floured table. Butter a tin plate, lay in the paste, press down to make it adhere, and trim off all the edges. Stone from four to five dozen cherries, throw them into a little sweetened boiling water, cook, drain and range them neatly inside the tart; roll out a band of puff paste or flawn paste and fasten it to the edge, so as to cover the first row of cherries; egg its surface and design a pattern with the tip of a knife all around, then bake the tart in the oven; when done, remove and leave to cool on the plate. Reduce the syrup with a few spoonfuls of currant preserve, and when thick take it from the fire. Transfer the tart from the tin plate to a round dish and pour the syrup over the cherries. 1252.-APPLE TARTLETS. Line twelve small tartlet tins with flawn paste; fill with apple marmalade and on top lay rings of apple sliced into very thin rounds; bestrew with sugar, and bake in a moder- ate oven ; when done, take them out of their moulds, and cover with apricot syrup. 1253.—APPLE MAMALADE TARTLETS. Line some small tartlet moulds with flawn paste, and fill with apple marmalade; roll out some more of the paste and cut it into exceedingly thin strips; arrange these diagonally in a lattice form over the apple; brush the strips with beaten egg, and place the moulds in the oven ; unmould when done and serve when cold. 1254.—CHERRY TARTLETS. Line twelve tartlet moulds with foundation paste; fill them with stoned cherries, bestrew with sugar, and bake. Nagtry, 389 When done, unmould and make a little sugar and water syrup, adding some currant jelly, then pour this into the tartlets. These can also be made with preserved, bottled, or canned cherries, and may be served hot or cold. 1255.—CONDE TARTLETS. Line twelve small tartlet moulds with foundation paste, pour a little apricot marmalade on the bottom, and over this some rice cooked in sweetened cream ; bake the tartlets for fifteen minutes, remove, and add a little more of the rice and half a cooked peeled apricot; dip a brush in the apri- cot syrup, glaze the surfaces of the tartlets, then put them back in the oven for two minutes. Take them out, strew a few chopped pistachio nuts over, and remove them carefully from their moulds; let them be quite cold before serving on a folded napkin. 1256.-CREAM CUSTARD TARTLETS. Line twelve tartlet moulds the same as for apple tartlets. Have a large cupful of cold boiled sweetened milk, stir in four egg-yolks, run it through a strainer, then add either a little vanilla or coffee essence; pour this preparation into the tartlets and bake in the oven ; take out, leave to cool, unmould and range them on a folded napkin. 1257.—PEACH TARTLETS. Line twelve small tartlet moulds with flawn paste; put half a peeled peach in each one after pricking the paste with the tip of a knife; besprinkle the peaches with a little sugar and a few drops of water, lay the moulds on a baking-sheet and bake for about fifteen minutes. Remove, unmould, cool and serve on a napkin. 390 Nagtry, 1258–RICE TARTLETS. Boil some rice with milk, sugar, and a piece of vanilla or essence, keeping it liquid ; when quite soft, let stand till cold, then stir in three egg-yolks. Line twelve small tartlet moulds with good paste, fill with the rice, bake them on a tin, remove, unmould, bestrew with sugar, and serve on a napkin. 1259.—STRA WBERRY TARTLETS. Line twelve small tartlet moulds with paste, prick the bottoms with the tip of a knife, and fill with raw rice; cook in the oven, remove as soon as done, and throw out all the rice. Dissolve a potful of red currant jelly in a saucepan on the fire, and when quite smooth pour a little of it in the bottom of every tartlet, and on top set well washed, picked fresh strawberries, cover with a little more of the jelly and Serve. ſce=Creamg. I 26O.—CHOCO/LA 7TP /CE-CREAM. Proceed precisely as for vanilla ice-cream, only leaving out the vanilla. Dissolve four chocolate tablets in a small saucepan, beat it thoroughly with a spoon till quite smooth, adding very little water, then mix it into the cream. Con- tinue the same process as for vanilla ice, always adding whipped cream to make it rich and velvety. This ice-cream requires less sugar than the others on account of the sweet- ened chocolate. Proportions: Four tablets of chocolate, one pint of milk, five ounces of sugar, six egg-yolks and a cupful of whipped Cream. ” * 1261.—COFFEE ICE-CREAM. Leave out the vanilla when making the preparation the same as for vanilla ice-cream. After it is cooked and strained add some coffee essence and finish the ice-cream exactly as the other, always adding the whipped cream. Unmould and serve. Proportions: Seven ounces of sugar, one pint of milk, six egg-yolks, a tablespoonful of coffee essence and a cupful of whipped cream. I262.-PISTA CHE ICE-CREAM. Make a vanilla ice-cream composition. Scald three ounces of pistachio nuts, peel and pound them to a fine pulp with 39 I 392 ſce=Creams a little of the preparation and then press through a fine sieve; mingle all together properly and freeze the same as the vanilla ice-cream. Proportions: One pint of milk, seven ounces of sugar, three ounces of pistachios, a little vanilla essence, and six egg-yolks. 1263.−STRA WBERRY ICE-CREAM. Wash a quart of picked strawberries, drain properly and lay them in a vessel with powdered sugar; crush both to- gether to a pulp, adding the juice of two oranges and one lemon ; stir thoroughly and press the whole through a sieve. Freeze this composition the same as explained in vanilla ice-cream, adding the whipped cream ; imbed the mould in ice and salt, and turn it out when ready to serve. Proportions: One quart of strawberries, eight ounces of powdered sugar, the juice of two oranges and one lemon. 1264.—TUTTI-FRUTTI ICE-CREAM. This is vanilla ice-cream into which is incorporated a large quantity of candied fruits, first washed, then soaked in kirsch for two or three hours; add them to the ice-cream. Have also some lady-fingers; fill the mould with alternate layers of the cakes and cream, fasten on the lid with butter, then pack it well in ice and salt. When serving, a cold kirsch Sabayon sauce can be poured over or served apart. 1265.-VANILLA ICE-CREAM. Put into a saucepan one pint of milk, seven ounces of sugar and a stick of vanilla; boil and remove to set aside to cool. Separate the yolks of six eggs into a vessel, dilute with a little of the above milk, pouring it all in gradually and return it to the saucepan ; stir on the fire till the com- position thickens without permitting it to come to a boil, then take it off again and pass it through a very fine strainer iſce=Creams 393 into a clean vessel ; keep a spoon handy for stirring occa- sionally so no skin forms on top, continuing this until per- fectly cold. Whip a glassful of cream and drain it on a sieve. If there be a freezer on hand, freeze the cream in it, if not the following process will answer as well: Break some ice up quite small, put a little of it in a pail with coarse salt, in this place a high saucepan or tin can and more ice and salt till it reaches to the top of the can. Pour in the prepara- tion and turn the can round in every direction while stirring the contents with a spoon until the composition begins to set and is quite smooth. Sweeten the whipped cream slightly and mix it in well with the ice-cream. Imbed a mould in ice and salt, transfer the preparation into it, cover and fasten on the lid with a little grease to prevent any of the salt from entering ; cover the mould with more ice and salt; leave it for one hour, pouring the water off whenever necessary, and adding more ice and salt to replace it. When prepared to serve, heat a little water, lay a folded napkin on a cold dish, take out the mould and dip it into warm water, wipe dry and invert it onto the napkin ; lift the mould off gently and surround the cream with small dry cakes. Proportions: One pint of milk, seven ounces of sugar, one stick of vanilla, six egg-yolks and a cupful of whipped Chantilly cream. 1266.-NESSELRODE PUDDING. Boil two dozen peeled chestnuts in very slightly sweet- ened vanilla-flavored syrup, rub them through a fine sieve and add this pulp when cold to some vanilla ice-cream, with a large glassful of kirsch and another one of maraschino. Break six macaroons into two or three pieces each, pour over a little kirsch and maraschino and mix this also with the ice-cream. Fill a mould with the ice, close it hermetically, fastening the lid on with butter and pack it in pounded ice and salt for a few hours. Take it out, dip in warm water and unmould onto a dish. It may then be covered with very cold kirsch and maraschino syrup. 394 ice-Cream 3 1267.-ICED PLUM PUDDING. Have half a pound of fruits consisting of picked and stalked raisins and currants, candied peels, cherries, apricots, plums and angelica, all cut up small, and any other dried fruits on hand; wash these all in boiling water, drain and put them in a bowl with a glassful of rum ; leave to soak for several hours. Make a good chocolate ice-cream and when frozen incorporate in the fruits and their juice, mixing them in thoroughly. Fill a mould provided with a cover, fasten it on with butter and pack it in ice and salt for a few hours only. Prepare a good rum Sabayon ; put it on ice to get perfectly cold, then add a little whipped cream. Take the pudding from the ice, dip the mould in warm water, unmould onto a dish, pour the sauce over and serve. I 268.-CHAMPA GNE SHERBET. Make a lemon and orange water ice and when frozen add some champagne, working it ten minutes longer; leave it imbedded in ice and salt. When prepared to serve, have the sherbet glasses very cold, whip the sherbet slightly and fill the glasses; serve immediately. 1269.—RUM SHERBET. To make eight sherbets, take a pint of lemon water ice and add to it six tablespoonfuls of rum, mixing it in thor- oughly. Serve in small sherbet glasses, and make a small indent in the centre into which pour some more rum. This requires to be made very quickly and served as soon as possible. All other sherbets made with different liquors are to be prepared precisely the same way. 1270.-LEMON WATER ICE. For one pint : make a syrup with a pint of water and seven ounces of sugar, adding the juice of six lemons; ſceeCreamg 395 strain through a piece of muslin and freeze it the same as a vanilla ice-cream. Proportions for one quart: one quart of water, fourteen ounces of Sugar, and the juice of eleven lemons. 1271.-ORANGE WATER ICE. Prepare a syrup the same as for a lemon water ice, using the juice of six oranges and one lemon. Finish and freeze the same as the vanilla ice-cream. 1272.—CLARET CUP. Dissolve two ounces of sugar in a bowl with a little water, adding a pint of claret, a small quantity of maraschino, and a pint of soda water; keep it very cold and pour it into a glass pitcher ; strew the top with a couple of sprigs of mint, a few strawberries and some thinly sliced pineapple. Place the pitcher on ice till required. 1273.-WA TERMELON. This fruit is very tasteless in its natural state, but there are several ways of flavoring it. Cut it up into very thin slices and lay these one beside the other, strew over lightly with sugar and wet each slice with some liqueur such as kirsch, maraschino, aniseed, brandy, curacao, chartreuse, or others. Leave them for a few hours in the ice box and serve very cold. - $reakfagt （)igheg. 1274.—BUCKWHEAT CAKES. The easiest way to make these cakes is to purchase the buckwheat flour and dilute it with milk, adding a little salt and a small quantity of baking-powder. Finish and serve the same as griddle cakes. 1275.-GRIDDLE CAKES. Put six spoonfuls of griddle cake flour in a vessel and stir milk in slowly with a spoon till very smooth and light, then add a pinch of salt, two tablespoonfuls of molasses and a coffeespoonful of baking-powder. Place a griddle on the fire, heat it well, grease it with a little pork fat and pour on about three tablespoonfuls of the preparation at a time, keeping the cakes apart so they do not touch one another ; they should each be the size of an after-dinner coffee saucer; turn them over with a cake turner and brown lightly on the other side; they should take about four to five minutes. Serve very hot with fresh butter, cream, or syrup. 1276.—RICE CAKES. Dissolve half a cupful of rice flour in a large cupful of cold milk, or more should it be too consistent, adding a pinch of salt, a tablespoonful of powdered sugar and half a cupful of soft boiled rice. Mingle all the ingredients well 396 $reakfast ºigbeg 397 together, then add a teaspoonful of baking-powder and finish the cakes the same as griddle cakes. It is almost impossible to tell the exact quantity of liquid to be added to flour, as the quality varies and some brands require more than others. 1277.—FRIED HOMINV. After boiling the hominy pour it on a dish or tin plate and when cold cut it up either into squares or lozenges; dip these in beaten egg and sifted bread-crumbs, press lightly to shape them nicely, then fry in butter or fat till they assume a fine color. Drain on a cloth and dress on a napkin. 1278.-PLAIN HOMINV. Put a pint of hominy into a saucepan with a pinch of salt, a little powdered sugar and water to cover; set it on the fire and stir frequently, adding a little more water should it be too thick; it takes about half an hour's slow cooking to be done to perfection. Hominy can be eaten with milk or cream and sugar if liked. 1279.—FRIED INDIAN MEAL MUSH. After the meal is cooked, pour it into a deep dish and leave till cold, then turn it out and cut it up the same as hominy, bread-crumb and fry it precisely the same. 1280–PLAIN INDIAN MEAL MUSH. Boil the meal in cold water with a little salt and serve in a dish with either cream or milk and also sugar or treacle. I28I.—MUFFINS. Butter some small iron muffin rings and stand them on a buttered baking-sheet; heat this on the fire till quite hot, then fill the rings half full with muffin paste. When the 398 j8reakfast Bisbes bottoms are beginning to brown and the paste is firm, lift off the rings and turn the muffins upside down; let them cook on that side. Serve for breakfast while still hot. I282.-PLAIAW OA TMEA L. Put three cupfuls of oatmeal in a saucepan with ample water to cover, also a little salt; set it on the fire, stir at times and let cook slowly, being careful to watch that it does not adhere to the bottom. It takes forty-five minutes to cook in order to have the oatmeal done to perfection. Serve in a vegetable dish with either a pitcher of milk or cream and a bowl of Sugar. - 1283.—OA TMEAL WITH CREAM. Boil the oatmeal in milk instead of water and when cooked finish with cream, but this makes it almost too rich. 1284.—CREAM TOAST. Butter eight slices of toast, lay them in a tureen and pour boiling cream over, cover and serve at once. 1285.-MILK TOAST. Toast eight slices of bread, butter them well and pour boiling milk over, cover at once and serve. 1286.—BOILED WHEA TEN GRITS. Cook wheaten grits absolutely the same as oatmeal and serve with a small pitcher of cream. 1287.-CHOCOLATE WITH MILK. Dissolve the chocolate in water, the same as for the other recipe, and then add boiling milk; boil gently for five to six minutes and serve. $8reakfast ºisbes 399 1288.-CHOCOLATE WITH WATER. Put two tablets of chocolate in a small saucepan, adding a tablespoonful of powdered sugar and a few spoonfuls of water; keep it warm enough to dissolve, stirring with a wooden spoon, and when very smooth add a glassful and a half more water. Boil and leave to simmer on the corner of the range for ten minutes, then skim the surface and strain the chocolate into another saucepan to keep hot until serving time. 1289.-COFFEE. To obtain good coffee it should be freshly ground for every meal; put two tablespoonfuls of it in a filter for each large cupful, pour the boiling water over very slowly and very little at a time. Keep the coffee-pot covered and in hot water (bain-marie) and pour in until there is sufficient; measure the water by cupfuls, one for each person, always allowing two spoonfuls of coffee for every large cup and re- ducing the quantity for small after-dinner cups. 1290.-COFFEE WITH MILK. Coffee with milk is coffee mingled with boiling milk. Serve a pitcherful of coffee and another smaller one of hot milk, and the guests help themselves according to their taste and sweeten it likewise. 1291.- TEA. Tea is considered to be quite a necessity in almost every family, and is extensively drunk in nearly every country. In order to make eight cups of tea, put on to boil eight cupfuls of water; have eight coffeespoonfuls of tea in the teapot and when the water comes to a boil, pour it in immediately, cover and leave to infuse for ten minutes, or 4oo jBreakfast ºigbeg more or less, according to the quality and brand of tea used. Strain it through a fine silver strainer into the cups, and serve at the same time milk, cream, rum, or brandy, also a bowl of sugar, as the guests prefer sweetening it to their own taSte. THE END. 1Inber. jSeef. (FRESH AND corn ED–TENDERLOIN AND TRIPE.) Beef a la mode, 199 Beef a la mode, cold, 287 Beef, corned, garnished with vege- tables, 200 Beef, corned, hash, 200 Beef, corned, hash, browned, 200 Beef, corned, hash, browned, with green peppers, 2OO . Beef, corned, hash, browned, with poached eggs, 2OI Beef, crusts of marrow, 94 Beef, estouffade, Provincial, 201 Beef, fries, 153 Beef, minced, American style, 201 Beef, Mironton, St. Florentin, 201 Beef, oxtails, braised with vegeta- bles, 202 - Beef, pot-pie, 233 Beef, ribs, roasted, 202 Beef, round, braised, Bordelaise, 202 Beef, round, Bourguignonne, 203 Beef, round, Flemish style, 203 Beef, round, Hochepot, 204 Beef, round, Varsovian, 204 Beef, slices of boiled, Lyonnese,204 Beef, smoked, with cream, 205 Beefsteak, broiled, maitre d'hôtel, 2O5 Beefsteak, broiled, and smothered onions, 205 w 26 +. 4OI Beefsteak, porter-house, 205 Beefsteak, rib, Marseillaise, 205 Beefsteak, rump, Claremont, 205 Bºesk, rump, fried, family style, 2 Beefsteak, rump, style, 206 Beefsteak, rump, Mexican style, 2O7 Beefsteak, rump, Mirabeau, 207 Beefsteak, rump, Montpensier, 207 Beefsteak, rump, Tyrolese style, 2O7 i Beefsteak, sirloin or plain, 207 Beefsteak, sirloin in surprise, 208 Beefsteak, tenderloin, 215 Beef, stewed with chestnuts, 208 Beef, tenderloin, chopped raw, Vienna style, 209 Beef, tenderloin, Kefédès, Hunt- er's style, Beef, tenderloin, mushrooms, 209 Beef, tenderloin minions, 2Io Beef, tenderloin minions, Audinot, grandmother's minced with 2I3 Beef, tenderloin minions as veni- Son, 2IO Beef, tenderloin minions, Bayard, 2IO 4O2 fimber Beef, tenderloin minions, Bernard, 2IO Beef, tenderloin minions, Bignon, 2II Beef, tenderloin minions, broiled, Currant sauce, 2II Beef, tenderloin minions, Carnot, 2 II Beef, tenderloin minions, Cheron, 2 II Beef, tenderloin minions, ville, 212 Beef, tenderloin minions, Grand Huntsman, 212 Beef, tenderloin minions, Lune- ville, 212 Beef, tenderloin minions, Major- Domo, 212 Beef, tenderloin minions, Melba, 2I 2 Beef, tenderloin minions, Meyer- beer, 215 Beef, tenderloin minions, Pellisier, 2 I Beef, tenderloin minions, Pignol, II 3 Beef, tenderloin minions, poivrade Sauce, 213 Beef, tenderloin minions, Pompa- D'Ur- dour, 213 Beef, tenderloin minions, Stanley, 2I4 Beef, tenderloin minions, Stras- burger, 2I4 Beef, tenderloin minions, Turbigo, 2I Beef, tenderloin minions, Washing- ton, 2I4 Beef, tenderloin slices, Milanese, 2I5 Beef, tenderloin steak, broiled, Béarnaise, 215 Beef, tenderloin steak, broiled, Bor- delaise marrow, 215 Beef, tenderloin steak, broiled, maitre d'hôtel, 216 Beef, tenderloin steak, broiled, Spanish style, 216 Beef, tenderloin steak, broiled, Vernon, 216 Beef, tenderloin steak, broiled, with mushrooms, 216 &eef, tenderloin steak, broiled, with truffles, 216 Beef, tenderloin tournedos, Amelia, 2I Beef, tenderloin tournedos, Clare- 111ont, 2I7 Beef, tenderloin tournedos, Cluny, 217 Beef, tenderloin tournedos, Farm- er's style, 218 Beef, tenderloin tournedos, Judic, 218 Beef, tenderloin tournedos, Maire, 218 Beef, tenderloin tournedos, with mushrooms, 220 Beef, tenderloin tournedos, Nea- politan style, 218 Beef, tenderloin tournedos, Rich, 2I9 Beef, tenderloin tournedos, Rossini, 2I9 Beef, tenderloin tournedos, Salvini, , 2I9 Beef, tenderloin tournedos, Tria- non, 2I9 Beef, tenderloin tournedos, Ville- mer, 22O Beef, tenderloin tournedos, Zin- gara, 22O * e Beef, tenderloin, as venison, mari- nated, 220 Beef, tenderloin, whole, Christo- pher Columbus, 22I Beef, tenderloin, whole, Damseaux, 22I Beef, tenderloin, whole, Francillon, 22I Beef, tenderloin, whole, Maréchal, 222 Ö Beef, tenderloin, whole, Milanese, 222 Beef, tenderloin, whole, Pierre Le- grand, 222 Beef, tenderloin, whole, Printa- nier, 222 Beef, tenderloin, whole, style, 223 Beef tongue, Bourgeoise, fresh, 223 Beef tongue, Duxelle, 224 Beef tongue, piquante sauce, 223 Beef tongue, with spinach, 224 Beef, tripe, broiled, maitre d'hôtel, 224 - Beef, tripe, Lyonnese style, 225 Beef, tripe, Provincial style, 225 Scotch 403 *-*-º-º-º-º-wºmº preaktast Bisbes. (BREAKFAst cakes, cEREALs, chocoLATE, coffee, Tºº) Cakes, buckwheat, 396 Cakes, griddle, 396 Cakes, rice, 396 Hominy, fried, 397 Hominy, plain, 397 Indian meal mush, fried, 397 Indian meal mush, plain, 397 Muffins, 397 Oatmeal, plain, 398 Chafing (FoR LUNCHEONG Calves’ brains, poulette sauce, 178 Clam broth, 6o Clams, poulette, I43 Clams, soft, a la Newburg, 143 Clams, stewed, I43 Crawfish, Farmer's style, 147 Eggs, with black butter, IOS Eggs for epicures, IoI Eggs, poached, I Io Eggs, poulette style, IO4 Eggs, scrambled, III Frogs' legs, a la Newburg, 148 Frogs' legs, a la poulette, 148 Frogs’ legs, Bordelaise style, 149 Lobster, Š la Newburg, 149 Lobster, stewed with curry, 150 Mushrooms, fresh, stewed with Madeira, 318 Mussels, poulette sauce, I51 Oatmeal, with cream, 398 Toast, cream, 398 Toast, milk, 398 Wheaten grits, boiled, 398 Chocolate with milk, 398 Chocolate with water, 399 Coffee, 399 Coffee, with milk, 399 Tea, 399 Fº)igh)eg AND SUPPERS). Mutton kidneys, sautéd in white wine, I7o w Oyster crabs, a la Newburg, I45 Oyster stew, 153 Oysters, curried, 152 Oysters, poulette, 152 Oysters, steamed, Brighton style, I53 Scallops, ä la Newburg, I53 Scallops, poulette style, 154 Shad's roe, Maryland style, 136 Sweetbreads, Maryland-style, 197 Terrapin, Maryland style, 155 Terrapin, Newburg style, 155 Veal, stewed with dumplings, 193 Venison steaks, port wine sauce, 285 Welsh rarebits, 98 Welsh rarebits, Golden Buck, 98 Welsh rarebits, Yorkshire, 98 * Colò ºigbe.g. (ASPIC, BONED MEATS, CHAUDFROIDS, TERRINEs, Erc.) *::: of goose livers (foies gras), 287 Beef, a la mode, 287 Boned chicken (Galantine), 288 Boned partridge, 288 Boned pheasant, 288 Capon, boiled and stuffed, 289 Chaudfroid of chicken, 289 Chaudfroid of grouse, 290 Chaudfroid of partridge, 290 Chaudfroid of plovers, 290 Chaudfroid of quails, 290 Ham, Virginia with jelly, 290 Lobster, boiled, Ravigote sauce, 291 Lobster, Parisian style, 291 Partridge pie, 291 Salmon, with Montpellier butter, 282 Sweetbreads a la Orloff, 293 Terrine, of chickens, 293 Terrine, of plovers, 294 Terrine, of quails, 294 Terrine, of reed birds, 294 Terrine, of snipe, 294 Terrine, of veal, 294 Trotters, sheep, Nordenskiöld, 295 Trout, brook, Oriental style, 295 Veal, chops in Bellevue, 295 4O4. finber Egg3 (AND OMELETs). Eggs, a la Dauphine, 99 Eggs, a la d'Orléans, 99 Eggs, a la Nemours, IOO Eggs, Baptistine, IOO Eggs, Bercy, IOO Eggs, boiled, IOO Eggs, boiled hard, IOO Eggs, chipolata, IOI Eggs, cocotte, IOI * Eggs, cocotte with cream, IOI Eggs, cocotte with duxelle, IOI Eggs, cocotte with gravy, IOI Eggs, for epicures, IOI Eggs, fried, IO2 Eggs, fried and bacon, IO2 Eggs, fried and ham, IOI Eggs, fried and turned over, tomato Sauce, IC2 Eggs, in cases Rudolph, IO3 Eggs, Majenta, IOS Eggs, Meyerbeer, Io9 Eggs, Negus style, IO3 Eggs, poulette style, IO4 Eggs, Rothomago, IO4 Eggs, Spanish style, IO4 Eggs, Turkish style, IO4 Eggs, Vanderbilt style, IO4 Eggs, with black butter, IOS Eggs, omelet, asparagus top, IO5 Eggs, omelet, chicken liver, IOS Eggs, omelet, green pea, IO5 Eggs, omelet, ham, IO6 Eggs, omelet, kidney, IOG Eggs, omelet, Lyonnese, IO6 Eggs, omelet, mushroom, IO6 Eggs, omelet, oyster or clam, IO6 Eggs, omelet, Parmentier, Io'7 Eggs, omelet, shrimp, Io'7 Eggs, omelet, smoked beef, Io/ Eggs, omelet, Spanish, Io'ſ jfarinaceoug Eigheg. (MACARONIS, NOODLES, RICE, SPAGHETTIs, Erc.) Cheese, biscuits, 115 Dumplings, baked, II5 Fondu of Parmesan cheese, II5 Macaroni, baked, II6 Macaroni, boiled, II6 Macaroni, Italian style, II6 Eggs, omelet, tomato, IOS Eggs, omelet, with fine herbs, Io& Fº poached, a la Buckingham, I Eggs, poached, a la Majestic, Io9 Eggs, poached, Arc de Triomphe, IO9 Eggs, poached, Lithuanian, Io9 Eggs, poached, Maintenon, I Io Eggs, poached, Maryland style, I IO Eggs, poached, Mignon, 1 Io Eggs, poached, Stanislaus (cold), I IO Eggs, poached, Stanley, III Eggs, poached, on toast, IIo Eggs, scrambled, I II Eggs, scrambled, on anchovy toasts, Scotch woodcock, III Eggs, scrambled, with mushrooms, ham, cheese, oysters, or clams, II 2 Eggs, III Eggs, shirred, II2 Eggs, soft, I 12 Eggs, soft, Delignac, II2 Eggs, soft, garnished, II2 Eggs, soft, Lucullus, II3 Eggs, soft, Lyonnese, I 13 Eggs, soft, Milanese, I 13 Eggs, soft, Musketeer style, II3 Eggs, soft, Skobeloff, II3 Eggs, soft, Zingara, II3 Eggs, stuffed and fried, Colbert, II3 Eggs, stuffed, Dauphin style, II4 Eggs, stuffed, Voltaire, II.4 scrambled, Russian style, Macaroni, Neapolitan style, II6 Macaroni, timbale Milanese, 236 Macaroni, with nut butter, I I7 Noodles, timbale, German style, 236 Noodles, with Parmesan, II? Noques, of cheese, baked, II7 timber 405 Rice, boiled, 117 Rice, Creole, 117 Rice, Pilau, I 18 Rice, timbale, Creole style, 236 Risotto, Milanese, II8 Risotto, Neapolitan, II8 Spaghetti, baked, II9 Spaghetti, boiled, 116 Spaghetti, croquettes, 119 Spaghetti, Queen style, II9 jigb. (FRESH AND SALTED.) Bass, black, baked and stuffed, 120 Bass, black, escalops, Montmo- rency, I2O Bass, black, Newport style, 121 Bass, Sea, baked, Manhattan Beach style, I2I Bass, sea, broiled, I22 Bass, striped, shrimp sauce, II2 Bluefish, baked, 122 Bluefish, broiled, 122 Bouillabaise, Provincial style, I23 Butter-fish, with fine herbs, 123 Butter-fish, fried, 123 Carp, boiled, Bordelaise sauce, 123 Codfish, baked and creamed, 124 Codfish, baked, Montreal style, 124 Codfish balls, with egg sauce, 124 Codfish, boiled, caper sauce, I25 Codfish, Bonnefenme, 125 Codfish, broiled steaks, d'hôtel, 125 Codfish, broiled steaks, with bacon, I26 Codfish tongues, with black butter, I26 Codfish, salt, cakes, 126 Codfish, salt, egg sauce, 125 Eels, fried, tartare sauce, 127 Eels, Matelote, 127 Eels, Parisian style, 128 Halibut, chicken, Hollandaise sauce, I28 Halibut, chicken, Oriental style, I28 Q - Kingfish, broiled, 129 Kingfish, Meunière, 129 Mackerel, fresh, broiled, maitre d'hôtel, 129 Mackerel, fresh, stuffed, 130 Mackerel, salt, boiled with melted butter, I3o Mackerel, salt, broiled, 130 Mackerel, Spanish, broiled, Fleu- rette sauce, I3o Perch, fried, 131 Pike, boiled, caper sauce, 131 A maitre Pompano, broiled, 131 Pompano, Cardinal style, 131 Red snapper with court bouillon, I32 Salmon, boiled, Genevoise sauce, I32 Salmon, boiled, Hollandaise sauce, I32 Salmon, creamed and baked, 133 Salmon, escalops, Montreal, 133 Salmon, with Montpellier butter, 292 Salmon, slices, broiled, Ravigote sauce (Darnes), I33 Salmon, slices, pot-pie, 235 Salmon, smoked, broiled, 134 Sardines, broiled on toast, 13 Shad, broiled, I34 - Shad, broiled with sorrel purée, I34 Shad, planked, I35 Shad, roes, baked, I35 Shad, roes, broiled, 135 Shad, roes, Maryland style, 136 Sheepshead, Oriental style, 136 Skate, with black butter, 136 Smelts, a la Davis, 137 Smelts, broiled, 137 Smelts, with fine herbs, 137 Smelts, with white wine, 138 Sole, fillets, baked, 138 Sole, fillets, Bercy, 138 Sole, fillets, Colbert (or flounders), I3 Sole, fillets, with fine herbs, 139 Sole, fillets, fried, 139 Sole, fillets, with white wine, 139 Trout, broiled, maitre d'hôtel, 14o Trout, brook, cream of anchovy Sauce, I4O Trout, brook, Oriental style, 295 Trout, small, fried, I40 Trout, small, Meunière, I4o Trout, small, stuffed, I4I Trout, small, with white wine, 141 Whitebait, fried, I41 406 fimber jigb, $lxelſ. (CRUSTAcEANS, EDIBLE SNAILS, FROGs' LEGs, MOLLUSKS, AND TERRAPIN.) Clams, brochettes on toast, 142 Clams, fritters, I4I Clams, poulette, 143 Clams, soft, a la Newburg, I43 Clams, soft, family style, 143 Clams, stewed, I43 Crabs, hard, a la A. Dumas, 144 Crabs, hard, a la Caspar, I44 Crabs, hard, stuffed, I45 Crabs, hard, stuffed, devilled, 145 Crabs, oyster, à la Newburg, 145 Crabs, oyster, fried, 146 Crabs, soft-shelled, broiled on toast, I46 Crabs, soft-shelled, fried, 146 Crawfish, farmer's style, 147 Crawfish, how to cook, I47 Crawfish, with court-bouillon, 147 Edible snails, Bordelaise, I47 Edible snails, Bourgignonne, I47 Frogs' legs, a la Newburg, I48 Frogs’ legs, a la poulette, 148 Frogs' legs, Bordelaise style, 149 Frogs' legs, fried, tartare sauce, I49 Frogs' legs, pot-pie, 234 Lobster, à la Newburg, 149 Lobster, boiled, Ravigote sauce, 291 Lobster, croquettes, I5O Lobster, Hollandaise style, I5o Lobster, Parisian style, 29I Lobster, stewed with curry, I5o Lobster, stuffed, I5o Mussels, Marinière, 151 Mussels, poulette sauce, I51 Oysters, brochettes on toast, I5I Oysters, broiled, 151 Oysters, curried, I52 Oysters, fried, 152 Oysters, on the half shell, 152 Oysters, patties, 233 Oysters, poulette, 152 Oysters, shells of, tartare sauce, 97 Oysters, steamed, Brighton style, I53 Oysters, stew, I53 Scallops, ä la Newburg, 153 Scallops, brochettes, 153 Scallops, fried, 154 Scallops, Havraise style, I54 Scallops, poulette style, I54 Shrimps, how to cook, I54 Terrapin, Maryland style, I55 Terrapin, Newburg style, I55 (5ame. (BIRDs, vKNISON, AND wir, D DUCKS.) Bear, haunch, Cumberland style, 27o Bear, haunch, Grand Huntsman, 27o - Bear, haunch, Pignol sauce, 270 Bear, haunch, Venison sauce, 270 Doe birds, broiled on toasts, 270 Doe birds, roasted on toast, 271 Ducks, canvas-back, broiled, 271 Ducks, canvas-back, roast, 271 Ducks, canvas-back, Salniis, 271 Ducks, mallard, 272 Ducks, mallard, salmis, 272 Ducks, red head, broiled, 272 Ducks, red head, roast, 272 Lucks, red head, salmis, 272 Ducks, ruddy, broiled, 272 Ducks, ruddy, roast, 272 Ducks, teal, broiled, 272 Ducks, teal, roast, 272 Grouse, broiled on toast, 273 Grouse, chaudfroid, 290 Grouse, roast, 273 Grouse, salmis, 273 º Hare's back, marinated, poivrade Sauce, 273 Hare’s back, sour sauce, Viennese style, 274 Hare, jugged, Bourguignonne, 274 Partridges, a la Cleveland, 275 Partridges, boned, 288 Partridges, broiled on toast, 275 Partridges, chaudfroid, 290 Partridges, financière, 275 Partridges, in the saucepan, 275 Partridges, pie, 291 ſnoer 4O7 Partridges, roast, 276 Partridges, roast, truffled, Péri- gueux sauce, 276 Partridges, salmis, a la Batelière, 277 Partridges, rooms, 277 Partridges, salmis, with truffles, 278 Pheasant, boned, 289 Pheasant, roast, English, 278 Pheasant, roast, truffled, Périgueux sauce, 278 Pheasant, salmis, 278 Plovers, ā la Cleveland, 278 Plovers, Bostonian style, 279 Plovers, broiled on canapés (golden), 279 - Plovers, chaudfroid, 290 Plovers, cutlets, Reynière, 279 Plovers, roasted, golden, on toast, 28O Plovers, terrine, 294 Quails, a la Cleveland, 28O Quails, broiled on toast, 28O Quails, chaudfroid, 290 Quails, in nests, 28O Quails, in the saucepan, 280 Quails, Lucullus, in cases, 281 Quails, roast, 281 Quails, Souwaroff, 281 Quails, terrine, 294 Quails, Turkish style, 281 Quails, with green peas, 282 salmis, with mush- Rabbit, gibelotte of 282 Rabbit, roast, marinated, 282 Rabbit, young, sautéd, Hunter's style, 282 Rabbits, young, sautéd, Marengo, 283 Reed birds, Bonne Femme, 283 Reed birds, broiled on toast, 283 Reed birds, roasted on skewers, 283 Reed birds, terrine, 294 Snipe, broiled, 283 Snipe, roast, 284 Snipe, terrine, 294 w Venison, cutlets, braised, Hunter's style, 284 Venison, fillets, sautéd, 284 Venison, haunch, 284 Venison, jugged, 284 Venison, jugged, with chestnuts, 284 Venison, sautéd, Hunter's style, marinated and 285 Venison, steak, broiled, currant sauce, 285 Venison steak, broiled, maitre d'hôtel, 285 Venison steak, Poivrade sauce, 285 Venison steak, port wine sauce, 285 Woodcock, broiled on canapés, 286 Woodcock, roasted, on canapés, 286 Woodcock, salmis, 286 (5arnighing 3. (FoRcEMEATs, AND PUREES, QUENELLES, AND YORKSHIRE PUDDING.) American dressing for poultry, 45 Duxelle dressing, for stuffing, 45 Dumplings, 45 Forcemeat, fish, 46 Forcemeat, panada for, 46 Forcemeat, raviole, 46 Forcemeat, raviole, with spinach, stuffing 7 Forcemeat, veal, 16o Garnishings, beef marrow for Bor- delaise, 47 Garnishings, chestnut royal, 66 Garnishings, Chipolata, 47 Garnishings, Financière, 47 Garnishings, green asparagus tops, 8 48 . . . * Garnishings, macaroni croquettes, 48 Garnishings, macaroni, Milanese, 48 Garnishings, Majenta, 48 Garnishings, Milanese, 49 Garnishings, Montglas, 49 Garnishings, mushrooms, stuffed, 49 Garnishings, noodle timbales, 49 Garnishings, nogues, buttered, 5o Garnishings, Normandy, 50 Garnishings, onions, braised, 50 Garnishings, parsley, fried, 50 Garnishings, profitroles, 72 Garnishings, puff paste bouchées, 5.I Garnishings, Regence, 51 Garnishings, Robinson, 51 Garnishings, royal, for soups, 69 fresh, Garnishings, Spanish, Io9 408 Imber Garnishings, spinach timbales, 51 Garnishings, Vernon, 52 Garnishings, Villa Musard, 72 Garnishing, Zingara, 52 Hominy, fried, 52 ‘Purée, chestnut, for entrées, 53 Purée, chicken, Queen style for bouchées, 53 Purée, mushroom, 53 Quenelles, chicken, 53 Quenelles, chicken, for consommé, 54 Quenelles, fish, for garnishing, 55 Quenelles, game, 55 Ravioles for consommé, 68 Ravioles, Strasburgian, 70 Sippets or croutons for purée soups, 55 Yorkshire pudding, 56 lice Creamg. (CREAMS AND SHERBETs, AND water ICES.) Ice cream, chocolate, 391 Ice cream, coffee, 391 Ice cream, pistache, 391 Ice cream, strawberry, 392 Ice-cream, tutti-frutti, 392 Ice-cream, vanilla, 292 Ice, pudding, Nesselrode, 303 Ice, pudding, plum, iced, 394 Sherberts, champagne, 394 Sherbets, rum and liquors, 394 Water-ice, lemon, 294 Water-ice, orange, 395 Claret cup, 395 Watermelon, 395 Tlamb. (SPRING AND YEARLING.) Lamb, breast, spring, broiled, 156 Lamb, breast, spring, broiled, devilled, 156 Lamb chops, I56 Lamb chops, broiled, 157 Lamb chops, Gladstone, 157 Lamb chops, Maison d'or, 157 Lamb chops, Murat, 157 Lamb chops, Nesselrode, 158 Lamb chops, Perrière, 158 Lamb chops, Robinson, 159 Lamb chops, Talma, 160 Lamb chops, Signora, I59 Lamb chops, Soubise, 559 Lamb chops, Tyrolean style, 160 Lamb chops, Victor Hugo ; veal forcemeat, I6O Lamb chops, Viennese style, 161 Lamb chops, with asparagus tops, I6I - Lamb chops, with mushrooms, 161 Lamb chops, with peas, 162 Lamb, epigrammes soubise, 162 Lamb fries, a la Villeroy, 162 Lamb fries, beef or veal, 163 Lamb fries, neighbor’s style, I63 Lamb, Irish stew, 163 Lamb, kidneys, broiled and devil- led, 163 Lamb, kidneys, broiled on toast, I64 . gº Lamb, kidneys, in skewers, Louis XV., 164 Lamb, kidneys, sautéd for omelets, I64 Lamb, kidneys, sautéd, Périgueux sauce, I65 Lamb, kidneys, sautéd, Portuguese, I65 - Lamb, kidneys, sautéd, with mush- rooms, I65 Lamb, minced with curry, 165 Lamb, pot-pie, 234 º quarter, roast, mint sauce, I6 Lamb, saddle, roast, mint sauce, I66 Lamb, spring, roasted, 166 Lamb, stewed, or mutton, 166 Lamb’s trotters, ā la Bordelaise, 167 Lamb's trotters, poulette sauce, 167 Lamb's trotters, tomato sauce, fried, 167 Timber 4O9 (IDutton. (KIDNEYS, AND PILAU, AND TROTTERS.) Mutton chops, broiled, 168 Mutton chops, English, 168 Mutton chops, Giolitti, 169 Mutton chops, Parnell, 169 Mutton chops, Salvini, 169 Mutton, epigrammes, Soubise, 162 Mutton, kidneys on skewers, Cha- teaubriand, I70 Mutton, kidneys, Parisian, 17o Mutton, kidneys sautéd, Cavalho, I7o Mutton, ‘kidneys, sautéd in ma- deira, 17o Mutton, kidneys, sautéd in white wine, 17o Mutton, leg, boiled, caper sauce, 171 Mutton, leg, braised, ancient style, 171 Mutton, leg, Bretonne, 171 Mutton, leg, roast, 172 Mutton, loin, roast, Duchess, 172 Mutton, minced, English style, 173 Mutton, Moussaka a la Moldave, I73 Mutton, navarin, Printanier, 173 Mutton, navarin, with green peas, I 74 Mutton, navarin, with salsify or oyster plant, I74 Mutton, navarin, with turnips, 174 Mutton, pilau, Turkish style, 174 Mutton, saddle, Duchess, I74 Mutton, saddle, roasted, I75 Mutton, shoulder, stuffed, braised, Luthuarian, I75 Mutton, shoulder, stuffed, Provin- cial, 176 Mutton, stewed, I66 Sheep's trotters, sauce, I76 shºp's trotters, Gribiche sauce, I7 Sheep’s trotters, Nordenskiold, 295 fried, tomato |Nagtry (ſſDeat). (PATTIES, POT-PIES, TIMBALES, AND VOL-AU-VENTS.) Bouchées of puff paste for small patties, 232 Patties, chicken, 232 Patties, montglas, 233 Patties, oyster, 233 Patties, sweetbread, 233 Pie, partridge, 291 Pot-pie, beef, 233 Pot-pie, chicken, 234 Pot-pie, lamb, 234 Pot-pie, frogs’ legs, 234 Pot-pie, pigeon, 235 Pot-pie, squab, 235 Pot-pie, veal, 235 Pot-pie, sliced salmon, 235 Timbale, for entrées, 235 Timbale, macaroni, Milanese, 236 Timbale, noodles, German style, 226 Tišale, rice, Creole style, 236 Vol-au-vent crust, 237 Vol-au-vent, Financière, 237 Vol-au-vent, sweetbread, 237 Vol-au-vent, sweetbreads, supreme, I 28 viºuvent, sweetbreads, with Ma- deira, 238 |Sastro (35 weet). (cAKES, PASTES, PIES, AND TARTLETS.) Cakes, baba, with rum or kirsch, 7 citº biscuit, chocolate, 368 Cakes, biscuit, chocolate, Vienna style, 368 Cakes, biscuit, Savoy, 369 Cakes, brioche, moulded, 369 Cakes, brioche, with head, 369 Cakes, Carolinas, with icing, 369 Cakes, cats' tongues, 370 Cakes, chous, cream, 370 Cakes, chous, pralined, 379 4IO timber Cakes, chous, stuffed with frangi- pan 1, 370 Cakes, chous, stuffed with pre- serves, 37 I Cakes, condés, small, 371 Cakes, croquets, with almonds, 37 I Cakes, Dartois, 371 Cakes, Dartois, with preserves, 371 Cakes, eclairs, chocolate, 372 Cakes, eclairs, coffee, 372 Cakes, eclairs, orange or lemon, 373 Cakes, eclairs, vanilla, 373 Cakes, fans, 373 Cakes, fruit, 373 Cakes, Genoese, iced, 373 Cakes, ginger bread, 374 Cakes, jealousy, 743 Cakes, kügel or congloff, 374 Cakes, lady-fingers, 375 . © Cakes, ladies' palates, with fruits, almonds, etc., 375 Cakes, ladies' palates, 375 Cakes, inacaroons, 376 Cakes, Madeleines, small, 376 Cakes, Marguerites, 376 Cakes, Mecca loaves, 377 Cakes, meringues, 377 tº Cakes, meringues, with Chantitly cream, 377 Cakes, Mirlitons, 377 Cakes, new-bridge (Pont Neuf), 378 Cakes, palms, 378 Cakes, punch, 378 Cakes, rice, small, 379 Cakes, shuttle, small for tea, 379 Cakes, St. Honoré, with vanilla, with ruin, 7 cº, strawberry short, 380 Cakes, stuffed with apricots, 38o Cakes, tea, 381 Pastes, almond, 363 Pastes, baba, 363 Pastes, brioche, 363 Pastes, chou, 364 Pastes, flawn, 364 Pastes, foundation or pie, 365 Pastes, frying, 465 Pastes, Genoese, for small cakes, 365 Pastes, kügel or congloff, 365 Pastes, muffin, 366 e Pastes, noodle, 366 Pastes, puff, 366 Pastes, short, for timbales, 367 Pies, apple, 381 Pies, apricot, 331 Pies, barberry, 382 Pies, blackberry, 382 Ties, cherry, 382 Pies, cherry, deep, English, 382 Pies, cocoanut, 383 Pies, cream, vanilla, 383 Pies, custard, 383 Pies, frangipani, 384 Ries, gooseberry, 384 Pies, greengage, 384 Pies, lemon, 384 Pies, lemon custard, 385 Pies, mince, 385 Pies, mince-meat, 385 Pies, peach, 386 Pies, peach, open, 386 Pies, pear, 386 Pies, plum, 387 Pies, prune, 387 Pies, pumpkin, 387 Pies, rhubarb, 387 Pies, rice, 387 Tart, cherry, 388 Tartlets, apple, 388 Tartlets, apple marmalade, 388 Tartlets, cherry, 388 Tartlets, Condé, 389 Tartlets, cream custard, 389 Tartlets, peach, 389 Tartlets, rice, 390 Tartlets, strawberry, 390 |York. (HAMS AND SAUSAGES.) Bacon, broiled, 226 Ham, boiled, 227 Ham, boiled, Virginia, with jelly, 290 Ham, boiled, with sourkrout, 227 Ham, boiled, with spinach, Madeira sauce, 228 tº.of pork, roasted, with spinach, 2 * Pigs’ feet, broiled, 227 Pigs’ feet, St. Menehould, 227. Pork and beans, 216 tº Pork chops, broiled, 226 Pork chops, piquante sauce, 226 Pork chops, Robert sauce, 227 Rack of pork, roasted, 228 Imber 4II Salt pork and beans, 228 Salt pork, with cabbage, 229 Sausages, broiled, 229 Sausages, country, 229 Sausages, crepinette, 229 Sausages, Deerfoot, 230 Sausages, Equinox meat, 230 Sausages, gastronomical, 230 Sausages, risotto of 230 Sausages, risotto of, Neapolitan style, 230 Sausages, split and broiled, 231 Sausages, with spinach, 231 Sausages with white wille, 231 Tenderloin of pork, broiled, 231 Tongues, pigs’, Poivrade sauce, 231 Doultry). (CAPONS, CHICKENS, Ducks, GEESE, PIGEONS, SQUAB3, AND run KEYS.) cº, boiled and stuffed (cold), 289 Capon, braised, Demidoff style, 23 Capon, braised, Milanese style, 239 Capon, braised, Regence, 240 Capon, Financière, 240 Capon, roast, 240 Chicken à la Cardinal, 240 Chicken à la C. Ranhofer, 241 Chicken à la Gladstone, 241 Chicken à la Leon X, 241 Chicken à la Voltaire, 242 Chicken Ballotines à la Morton, 242 Chicken blanquette with rice, 242 Chicken, boned, 288 Chicken, braised, Périgueux, 243 Chicken, braised, Provincial style, 243 Chicken, braised, Westphalian style, 243 Chicken, broiled, 244 - Chicken, broiled and devilled, 244 Chicken, broiled, tartare sauce, 28 chºken, chaudfroid, 289 Chicken cromesquis, 244 Chicken croquettes, 244 Chicken cutlets, Pagensky, 245 Chicken cutlets with peas, 245 Chicken, English style, 246 Chicken fricassée with curry, 246 Chicken fricassée, with mush- rooms, 246 Chicken hash with cream, 247 Chicken hash with cream, baked, 247 Chicken hash with green peppers, 247 Chicken (spring) in cocottes or Saucepan, 247 Chicken livers in pilau, 248 Chicken livers on skewers, 248 Chicken livers, stewed, Périgueux Sauce, 249 Chicken, Marinated, fried, 249 Chicken, Maryland style, 249 Chicken, pains, Empress style, 250 Chicken patties, 232 Chicken pilau, Oriental style, 250 Chicken pilau, Persian style, 250 Chicken pilau, Turkish style, 250 Chicken pot-pie, 234 Chicken purée, 53 Chicken, roast, 251 Chicken sautéd a la minute, 252 Chicken sautéd, Archduke, 252 Chicken sautéd, Bordelaise, 253 Chicken sautéd, Demidoff, 253 Chicken sautéd, how to dress, 252 Chicken sautéd, Hunter's style, 253 Chicken sautéd, Indian style, 253 Chicken sautéd, Lathuile, 254 Chicken sautéd, Marengo, 254 Chicken sautéd, Parmentier, 254 Chicken sautéd, peasant style, 255 Chicken sautéd, Portuguese, 255 Chicken sautéd, Vendean, 255 Chicken sautéd with truffles, 256 Chicken shells, 256 Chicken stewed with mushrooms, 256 Chicken supreme, Cavour, 257 Chicken terrine, 293 Chicken, to truss for an entrée, 251 Chicken, to truss for roasting, 251 Chicken with rice, 257 Ducks or ducklings braised with turnips, 258 Ducks or ducklings, roast, 258 Ducks or ducklings, Rouennese style, 258 jº 4I 2 1ſnoer I)ucks or ducklings with green peas, 259 Ducks or ducklings with olives, 259 Ducks or ducklings with orange, 259 Goose, capilotade of, 259 Goose, escalops of foies gras ā la Villeneuve, 260 Goose livers, aspic, 287 Goose, roast, 259 Goose stewed with turnips, 260 Goose stuffed with chestnuts, roasted, 260 Pigeons, braised, Carolina style, 261 Pigeons, braised, in compote, 261 Pigeons, braised, with apples, 261 Pigeons, braised, with chestnuts, 262 Pigeons, braised, with green peas, 262 Pigeons, pie, 262 Pullet, Chevalier, Villeroy, 262 Squabs a la Valencienne, 263 Squabs braised with green peas, 263 Squabs broiled and devilled, 263 Squabs broiled on toast, 264 Squabs, cutlets, Nesselrode, 264 Squabs in compote, 264 Squabs in crapaudine, 265 Squabs in the saucepan, 265 Squabs, Mirabeau, 265 Squabs, pot-pie, 235 Squabs, roast, 266 Turkey, braised, Chipolata, 266 Turkey, braised, Milanese style, 266 Turkey, braised, Rhode Island style, 266 Turkey, braised, with oysters, 267 Turkey croquettes, 267 Turkey giblets with turnips, 267 Turkey legs, broiled and devilled, 268 Turkey minced, carbonnade, 268 Turkey, roast, 268 §alað3. (FISH, MEAT, AND VEGETABLE.) American, 297 Anchovy, 91 Beetroot, 297 Boiled beef, American style, 297 Boiled beef, Parisian style, 297 Cauliflower, 298 Celery, 298 Chicken or fowl, 298 Clubman's, 298 Crab meat, 299 Creole, 299 Fish, 299 Japanese, 299 Lentil, 300 Lettuce, Chiccory, Dandelion, Es- carole, Field, Romaine, 300 Lobster, 3OO Long Branch, 3OO Lyonnese, 3OI Onion, 301 Oyster, 3OI Parmentier, 3or Pompadour, 302 Russian, 302 Shrimp, 302 Sicilian, 302 String-bean, 303 Tomato, 303 gº Tomato and lettuce Mayonnaise, 3O3 Tomatoes in surprise, 97 Vegetable, 303 Victoria, 303 White or red beans, 3O4 $5auce.g. (col, D, HOT, AND SWEET.-BUTTERS cold AND HOT.) Butters, cold, anchovy, 23 Butters, cold, crawfish, shrimp, lobster, 23 Butters, cold, maitre d'hôtel, 24 Butters, cold, Montpellier, 24 Butters, cold, Ravigote, 24 Butters, hot, black, 25 Butters, hot, clarified, 25 Butters, hot, melted, 25 Butters, hot, nut, 25 timber 4 IS Sauces, cold, green, 26 Sauces, cold, Gribiche, 26 Sauces, cold, Mayonnaise, 26 Sauces, cold, mint, 26 Sauces, cold, remoulade, 27 Sauces, cold, shallot, 27 Sauces, cold, tartare, 27 Sauces, cold, Vinaigrette (French dressing), 27 Sauces, hot, Bearnaise, 27 Sauces, hot, Bechamel, 28 Sauces, hot, Bercy, 28 Sauces, hot, Bigarade, 28 Sauces, hot, Bordelaise, 29 Sauces, hot, bread, 29 Sauces, hot, caper, 29 . Sauces, hot, Cheron, 2 Sauces, hot, Colbert, English style, 3O Sauces, hot, colbert, with tarragon, 3O *: Sauces, hot, cream, 30 Sauces, hot, cream of anchovy, 30 Sauces, hot, currant for game, 30 Sauces, hot, devilled, 30 Sauces, hot, duxelle, 31 Sauces, hot, fish, 3I Sauces, hot, fleurette, 31 Sauces, hot, Genevoise, 31 Sances, hot, giblet, 32 Sauces, hot, Grand Huntsman, 32 Sauces, hot, Hollandaise, 32 Sauces, hot, Hunter's (chasseur), 32 Sauces, hot, Italian, 33 Sauces, hot, Jussienne, 33 Sauces, hot, Madeira, 33 Sauces, hot, Madeira, for families, 33 - Sauces, hot, Marinière, 34 Sauces, hot, Maryland, 34 Sauces, hot, Matelote, 34 Sauces, hot, Minute, 35 Sauces, hot, Mornay, 35 Sauces, hot, Mousseline, 35 Sauces, hot, Normandy, 35 Sauces, hot, paprika, 35 Sauces, hot Perigueux, 3 Sauces, hot, pignol, 36 Sauces, hot, piquante, 36 Sauces, hot, poivrade, 36 Sauces, hot, poulette, 37 Sauces, hot, ravigote, 37 Sauces, hot, rich, 37 Sauces, hot, Robert, 37 Sauces, hot, shrimp, 38 Sauces, hot, Signora, 38 Sauces, hot, sour, Viennese style, 38 Sauces, hot, Stanley, 38 Sauces, hot, supreme, 39 Sauces, hot, tomato, 39 Sauces, hot, tortue, 39 Sauces, hot, Valois, 39 Sauces, hot, Venetian, 4o Sauces, hot, Venison, 4O Sauces, hot, Victoria, 4o Sauces, hot, Villeroy, 40 Sauces, hot, white, for asparagus, etc., 4O Sauces, hot, white wine, 41 Sauces, hot, Zingara, 41 Sauces, sweet, apple, 41 Sauces, sweet, apricot, 41 Sauces, sweet, chocolate, 42 . Sauces, sweet, coffee, 42 Sauces, sweet, currant, 42 Sauces, sweet, English, with va- nilla, 42 Sauces, sweet, gelatinous with va- nilla, 42 Sauces, sweet, hard, 43 Sauces, sweet, Madeira, sweet, 43 Sauces, sweet, pudding, 43 Sauces, sweet, punch, 43 . Sauces, sweet, purée of fruits, 44 Sauces, sweet, Sabayon of rum, etc., 44 Sauces, sweet, strawberry (cold), 44 35ibe ſoigbeg ano Religbeg, or (HORS D'oeUvKE.) Almonds, salted, 90 Anchovies, 90 Anchovy leaves, 91 Anchovy salad, 91 Assorted platefuls of meat, 96 Canapés, anchovies, 91 Canapés, caviar, 91 Canapés, lobster, 92 Canapés, Washington, 92 Canapés, Windsor, 93 4I4 timber Celery, 93 Crusts, beef marrow, 94 Crusts, cheese, 94 Crusts, with fresh mushrooms, 94 Cucumbers, French dressing, 95 Cucumbers, salted, 95 Eggs, Russian, 95 Green peppers marinated, 95 Melon cantaloup, 95 Radishes, red and black, 96 Sandwiches, anchovy, 96 Sandwiches, club, 96 Sandwiches, ham for receptions, etc., 96 Sandwiches, sardine, 97 Sausage, Lyons, 97 Shells of oysters, tartare sauce, 97 Shrimps, 97 Tomatoes in surprise, 97 Welsh rarebit, 98 Welsh rarebit, Golden Buck, 98 Welsh rarebit, Yorkshire Buck, 98 $50llp3. (BIsquEs, BROTHs, consom MES, CREAMS, AND VARIED.) Beef juice pressed, blood color, 57 Beef juice steamed, 57 Beef tea, 57 Bisque of lobster, 58 Bisque of lobster with curry, 58 Bisque of oysters, 58 Broth, beef, 59 Broth, beef, for consommé, 59 Broth, beef, with barley, 59 Broth, chicken, 6o Broth, chicken, with rice, 60 Broth, clam, 60 Broth, mutton, English, 60 Broth, mutton, with barley, 61 Clam chowder, Rhode Island style, 6I Consommé, beef, 62 Consommé, Benedictine, 62 Consommé, Chanceliere, 62 Consommé, chicken, with que- nelles, 62 Consommé, chicken, with stuffed lettuces, 63 Consommé, clarifying, 61 Consommé, Colbert, 63 Consommé, cream of vegetable, 6 cºommé, D'Arembert, 64 Consommé, Dubarry, 64 Consommé, fish, with fish que- uelles, 65 Consommé, Florentine, 65 Consommé, game, with game que- nelles, 65 Consommé, Gismonda, 66 Consommé, Lavallois, 66 Consommé, McMahon, Chestnut royal, 66 Consommé, Montmorency, 67 Consommé, Nesselrode, 67 Consommé, Queen Margot, 67 Consommé, Rachel, 68 Consommé, raviole, ravioles for consommé, 68 Consommé, Rhode Island style, 68 Consommé, Robespierre, 69 Consommé, Royal, with royal gar- nishing, 69 Consommé, Solferino, 69 Cousommé, St. Quentin, 7o Consommé, Strasburgian and ra- violes, 70 Consommé, tapioca, 70 Consommé, Theodora, 71 Consommé, Utica, 71 Consommé, vegetable, 71 Consommé, Veloutine, 71 & Consommé, vermicelli, 72 Consommé, Villa musard and gar- nishing, 72 Consommé, with profitroles, 72 Cream of asparagus, 73 Cream of celery, 73 Cream of Crecy, with rice, 74 Cream of green corn, Queen Hor- tense, 74 Cream of leeks, Princess, 75 Cream of lettuces, 75 Cream of Nesselrode, Jardinière, 75 cºm. Queen style (à la Reine), 7 Cream of sorrel à la Reine, 76 Soups (varied), Brunoise, 77 Soups (varied), Camelia, 77 Soups (varied), Chevreuse, 77 Soups (varied), Chicken okra, 78 Soups (varied), Cockie-Leeki, 78 Soups (varied), Condé, 78 finber 4I5 Soups (varied), Conti, 78 Soups (varied), Ferrière, 79 Soups (varied), Flower girl, 79 Soups (varied), Green turtle, clear, 7 sº (varied), Guttenburg, 8o Soups (varied), Health (sorrel), 8o Soups (varied), Italian paste, 81 Soups (varied), Julienne, 81 Soups (varied), Lamballe, 81 Soups (varied), Long Island, 81 Soups (varied), Manestrone, 82 Soups (varied), Milanese, 82 Soups (varied), Mock turtle, 82 Soups (varied), Monaco, 83 Soups (varied), Mongol, 83 Soups (varied), Morris Park, 83 Soups (varied), Mulligatawny, 83 Soups (varied), Murillo, 83 Soups (varied), Musard, 84 Soups (varied), Muscovite, 84 Soups (varied), Mizam pearl, 84 Soups (varied), Noques, German style, 85 Soups (varied), style, 85 Soups (varied), oyster, 85 Soups (varied), Parmentier, 86 Soups (varied), pea, 86 Soups (varied), Pojarsky, 86 Soups (varied), Schorestène, 87 Soups (varied), Scotch, 87 Soups (varied), Semolina or farina, 8 ox-tail, English Soups (varied), Solferino, 88 Soups (varied), Sportsman's, 88 Soups (varied), St. Marceaux, 88 Soups § tomato, 88 Soups (varied), Windsor, 89 Soups (varied), Xavier, 89 $5tOCR3. (AND CULINARY PREPARATIONS.) STOCKS. Allemande, 15 Bechamel, 15 Blonde, veal and chicken, 16 Duxelle for sauces and stuffing, 16 Espagnole, I6 - Fish stock for fish sauces, 17 Fumets, fish, 17 Fumets, game, 17 Fumets to keep, 18 Gravy for Espagnole and braised meats, 18 Jelly, aspic, 18 Meat glaze or extract, 18 Culinary |\reparation 3. Almond milk, 19 Bread-crumbs, 20 Bread-raspings, 20 Bread-crumbing, English, 20 Chiffonade, 2O Frying fat, 20 Kneaded butter, 21 Marinade for meats, game, etc., 2I Meunière, 21 Mirepoix, 21 Parsley, Garnished bunch of, 2I Thickening (Liaison), 22 §weet ºligbeg, Colò, (BAvAROIS, AND COMPOTES, CREAMS, JELLIES, AND STEwBD FRUITs.) Apple marmalade, 349 Apple marmalade for cakes, 349 Apples, meringued, 349 Bavarois, chocolate, 350 Bavarois, coffee, 34O Bavarois, ribboned, 350 Bavarois, strawberry, 351 Bavarois, vanilla, 35I Charlotte Russe and Bavarois prep- aration, 35I Charlotte Russe with chocolate, 352 Charlotte Russe with coffee, 352 416 finber Charlotte Russe with vanilla, 352 Compoted fresh fruits, 353 Compote of currants, 352 Compote of orange, 352 -Compote of strawberry, fresh, 352 Cream, Chantilly, 353 - Cream, frangipani, with vanilla, 5 cº, reversed, with caramel, 354 Cream, reversed, with vanilla, 354 Cream, small pots, with coffee, 354 Cream, small pots, with chocolate, 355 • Cream, small pots, with vanilla, 355 Eggs, snow, 355 Flawn, apple, meringued, 356 Flawn, cherry, 356 Jelly, apple, 356 Jelly, Dantzig, 357 Jelly, fresh fruit or Printanière, 357 Jelly, Kirsch and maraschino, 357 Jelly, Madeira, 358 Jelly, orange, 358 Jelly, quince, 358 Mousse, orange, 359 Salad of fruits, Ambrosia, 359 Stewed apples, 359 Stewed apricots, 360 Stewed barberries, 360 Stewed cherries, 360 Stewed fresh figs, 360 Stewed grapes, 361 Stewed peaches, 361 Stewed pears, 361 Stewed pineapple, 361 Stewed plums, 361 Stewed prunes, 361 Stewed quinces, 362 Stewed strawberries, 362 §weet Eigheg, bot. (FRITTERs, om ELETs, PANCAKES, PUDDINGS, AND souf FLEs.) Apple charlotte, apricot sauce, 333 Apple dumplings, 337 Apple fritters, fried, 337 Apple pudding, New Year's, baked, 334 º Apples à la Dauphin, 333 Apples, baked, 333 Apples with butter, 334 Condé apples, 335 Condé peaches, 335 Condé pears, 335 Cream, fried, 333 ... º Cream, reversed, with vanilla, 336 Croquettes of rice, Rum Sabayon sauce, 336 Dumplings, apple, baked, 337 Fritters, apple, fried, 337 Fritters, apricot or peach, 338 Fritters, souffléd, 338 Omelet, Celestine, 338 Omelet, Celestine, with macaroons, 339 Omelet, rum, 339 º Omelet, soufflé with vanilla, 339 Omelet, sugared, 339 Omelet with Bar-le-Duc preserve, 34O Omelet with preserves, 34o Pancakes, Georgette style, 340 Pancakes with preserves, 340 Pancakes with preserves, rolled, 34I Peaches with rice, Maraschino, 341 Pudding, almond, 341 Pudding, apple, New Year's, 334 Pudding, bread, 342 Pudding, bread, Rachel style, 342 Pudding, cabinet, 342 Pudding, chocolate, 343 Pudding, diplomatic, 343 Pudding, Farina, 344 Pudding, plum, for families, 344 Pudding, rice, plain, 344 Pudding, rice, Roman style, 345 Pudding, rice, with Sabayon, 345 Pudding, sago, 345 Pudding, tapioca, 346 Soufflé, chocolate, 346 Soufflé, coffee, 346 Soufflé, Palmyra, 346 Soufflé, vanilla, 347 Soufflé, Victoria, 347 º Timbale of fruits, Printanière, 347 Timbale of rice, with apples, 347 finber 417 Üeal. (cALVES’ LIVER, FEET, AND HEAD, ETC. SweFºr BREADs.) Blanquette of veal with mushrooms, 177 Brains (calves’), sauce, I77 Brains (calves'), Ravigote sauce, 178 Brains (calves'), poulette sauce, 178 Brains (calves'), stuffed, 178 Breast of veal, Provincial style, 178 Veal chops braised, with chiccory, fried, tomato I79 - Veal chops, broiled, Maitre d'hôtel, I79 Veal chops, English style, 179 Veal chops in Bellevue, 295 Veal chops in papers, 18O Veal chops, Milanese, 18O Veal chops, Nellidoff, 180 Veal chops sautéd with tomatoes, I8I Veal chops with fine herbs, 181 Veal chops with mushrooms, 181 Veal chops, Zingara, 182 Escalops of veal, Bordelaise, 182 Escalops of veal, Maintenon, 182 Escalops of veal, Marechal, 183 Escalops of veal, Montholon, 183 Escalops of veal with green peas, 183 Feet (calves’), Lyonnese, 184 Feet (calves'), piquante sauce, 184 Feet (calves'), Remoulade sauce, 184 Frican deau, larded, braised with spinach, 184 Fries, 163 Grenadins, Jardinière, 185 Head (calves'), how to cook, 185 Head (calves'), in tortue, 186 Head (calves'), poulette, 186 Head (calves'), Vinaigrette, 186 Kernel of veal, braised, Jardinière, 187 Kidneys, baked, 187 Kidneys, broiled, muáitre d'hôtel, I88 Kidneys in crusts, 188 Kidneys with Madeira sauce, 188 Liver (calf's), Bordelaise, 189 Liver (calf's), broiled, and bacon, 189 Liver (calf's), fried, Italian style, 8 I89 Minced veal, Italian style, 189 Noisettes of veal a la Jeymet, 190 Noisettes of veal a la Winsback, I90 Noisettes of veal with cream, 190 Paupiettes, braised, with mush- rooms, IQI Pot-pie of veal, 235 Rack of veal, larded, with garnish- 111g, I91 Sautéd weal, Catalane, 192 Sautéd veal, Indian style, 192 Sautéd veal, Marengo, 192 Sautéd veal with green peas, 193 Schnitzel with Paprika sauce, 193 Stewed veal with dumplings, 193 Sweetbreads, braised ä la Eliza- beth, 194 Sweetbreads, braised, with aspara- gus tops, I94 Sweetbreads, braised, with garnish- ings, 194 Sweetbreads, braised, with gravy, I94 Sweetbreads, Béar- naise, 195 Sweetbreads, broiled, on toast, 195 Sweetbreads, broiled, with aspara- gus tops, 196 - Sweetbread croquettes with chest- nuts, 196. Sweetbreads, Financière, 196 Sweetbreads, Maryland style, 197 Sweetbreads, Nelson, 197 Sweetbreads, Orloff, 293 Sweetbreads, Oudinet, 197 Sweetbreads, patties or bouchées, 233 Sweetbreads, Stanley, 198 Sweetbreads, Vol-au-vents, 237 Tendons of veal, Hunter's style, Iq8 Tâne of veal, 294 Tongues (calves'), Poivrade sauce, 198 brochettes, 418 ſnoer l)egetable3. (SUMMER AND win TER.) Artichokes, boiled, Hollandaise Sauce, 305 Artichokes, stuffed with Duxelle, 3O5 Artichokes, vinaigrette, 306 Artichoke bottoms; Orloff (cold), 306 Artichoke bottoms, style, 306 - Artichoke bottoms, stuffed, 306 Artichoke bottoms, stuffed, Macé- doine, 307 Asparagus, boiled, Béarnaise sauce, Pompadour 3O7 Asparagus, boiled, Hollandaise sauce, 307 Asparagus, vinaigrette, 307 Beans, Bretonne, 308 Beetroots stewed with butter, 308 Beets with cream, 308 Brussels sprouts sautéd, 309 Cabbage, red, German style, 309 Cabbage, white, with butter, 309 Carrots, creamed, 309 Carrots, Vichy, 310 Cauliflower, baked, 3Io Cauliflower, boiled, Hollandaise Sauce, 3IO Cauliflower, fried, 3Io Celery, braised, Spanish style, 31 I Celery with cream sauce, 3 II Chiccory, with cream, 311 Chiccory, with cream, braised, 312 Chiccory, with gravy, braised, 312 Corn, boiled, 312 e Corn, fritters, 313 Cucumbers, stuffed, 313 Cucumbers with cream, 313 Egg-plant, fried, 314 Egg-plant, stuffed, 314 Green peas with butter, 314 Green peas with sugar, 3I4 Jerusalem artichokes braised with gravy, 315 Jerusalem articlıokes fried with fine herbs, 315 Jerusalem artichokes, mashed, 315 Jerusalem artichokes with cream, 316 Lentils with butter, 316 Lettuces braised with gravy, 316 Lettuces stuffed and braised, 316 Lettuces stuffed and braised with gravy, 317 Lima beans, purée of, 317 Linna beans with butter, 318 Mushrooms (fresh), broiled on toast, 318 Mushrooms (fresh), crusts, 94 Mushrooms (fresh), stewed with Madeira, 318 Mushrooms (fresh), stuffed, 319 Mushrooms (fresh), under glass covers, 3I9 Mushrooms (fresh), with cream in border, baked, 319 Onions, fried, 32O Onions, smothered, 320 Onions, Soubise purée, 321 Onions, stuffed and braised, 321 Oyster plant, cream sauce, 321 Oyster plant, fried, 322 Oyster plant with gravy, 321 Potatoes, baked, 322 Potatoes, Château, 322 Potatoes chopped with cream, baked, 323 Potato croquettes, 323 Potatoes, Duchess, 323 Potatoes, English, 324 Potatoes, fried, 324 Potatoes, fried, chopped, 324 Potatoes, fried, Julienne style, 324 Potatoes in surprise, 325 Potatoes, Lyonnese, 325 Potatoes, maitre d'hôtel, 325 Potatoes, mashed, 325 Potatoes, mashed, baked, 326 Potatoes, McMahon, 326 Potatoes, Parisian, boiled, 326 Potatoes, Parisian, roasted, 326 Potatoes, peasant style, 327 Potatoes, persillade, 327 Potatoes, sautéd, 327 Potatoes, sweet, fried, 327 Potatoes, sweet, sautéd, 328 Rice, II 7 Sea-kale, plain with butter, 328 Sorrel, purée of 328 Spinach, boiled, 328 finber 419 Spinach with butter, 328 Squash, mashed, 329 String-beans sautéd, Lyonnese, 329 String-beans with butter, 329 String-beans with cream, 330 Succotash, 330 Tomatoes, broiled, on toast, 330 Tomatoes, in surprise, 97 Tomatoes, stewed, 330 Tomatoes stewed with butter, 331 Tomatoes, stuffed, 331 Turnips, mashed, 331 Turnips with cream sauce, 331 Vegetable Macédoine, 332 O Ç3 o } Ø2/2 & <2 * SN & C & ſ\@, g * ſo º *ś§§ Y& § : Jºo g * C} - - e º FA & s e r) º § SO Ağ S/2: º --> CŞ. º D §§§jºſº, NºSºſ/ |Xſº º/,) T2 4 g §º ź Tºo, 3 º '', 'Oyu') [. &º lºº SAM’L B. BALCOM, O 2 Commission Merchant and Wholesale Dealer in Crème de /a Créme. Bouquet Print Butter, Fancy Elgin Creamery Butter, Fu// Cream Cheese, AVew-/Laid Beechwood Farm AEggs, Fresh AW. Y. State AEggs. Special attention given to orders from Hotels, Clubs, Steamships, and Private Families. Lowest prices guaranteed. Telephone commection. 246 Greenwich, St., New York. BEINECKE & CO. EUTCHERS Dealers in Poultry and Game, 196 & 198 Fulton St., New York HOTELS, RESTAURANTS AND STEAMERS SUPPLIED Packers of Mess Beef, and Curers of Hams, Tongues, and Bacon B. BEINECKE JOS. HESDORFER 5 GEORGE J. KRAFT, 85 Chambers Street • * > * > * > * > y N E G 67 Reade Street, | W York Plaited Paper Cups, Table Decorations, #. "Tº Dinner Favors, Wedding-Cake Boxes, | Banquet Candies. APPROPRIATE SOUVENIRS, SORBET CASES FOR SPECIAL DINNERS || || Fancy loe Cups, | Paper Frills, Laced Papers, Cap Mottoes, TO ORDER. ©–— - - - - Established 1838. - - - –-6 JULES WEBER, IMPORTER OF Fine Table Delicacies. GEORGE WEBER'S First Class Cooks Agency, 213 West 42d St., N. Y. City. Telephone Call, 860–38th Street. Ó OHN. DAPOHAW. - HENRY M. DROHAN. ºn º - º ſonmissionM º sº sº NJ Écialties, = < * ºs ºf &c., Sº (ºn HOTELS, STEAMSHIPS RESTAURANTS º AND BUTCHERS was Hington stºº 17, 173, 175 READE ST. REFERENCEs: "ELEAHo/VE CALL. CLINTON BANK AND New Yo K. 1328 FRANKL/W. CO/www.ERCIAL AGEN Cl E.S. “ZOMOSE" An Extract of Beef with Vegetables and Spices. 21 Tablets in each Tim Boac. ONE TABLET IS SUFFICIENT TO MAKE A PINT OF AN EXCEL- LENT FRENCH BOUILLON. Acknowledged to be the best and most nourishing of all Extracts of Meat by the leading Chefs of the United States. Used by several Regiments of the United States Militia. “ZOMOSE" contains all the nourishing elements of prime beef, and will remain excellent for a long time in any temperature. “ZOMOSE" contains all the vegetables used in the preparation of broth, but is entirely free of garlic. Deliciously aromatized by vegetables and spices, “ZOMOSE" does not require any other seasoning. This product has been awarded 21 Medals and 4 Diplomas of Honor at sev- eral Expositions. FOR SALE BY L. G. ROCH, 219 Greenwich Street, NEW YORK. 7 Clairmont Market. *— --------- - - - ----—- M. MANNBERGER. Choice Meats, Poultry, Game, Fruits, Vegetables, etc. No. 917 SIXTH AVENUE, s. W. Cor. 52d Street, NEW YORK. -