the former are not available, put over the fire in a saucepan with
plenty of butter and stir frequently. Cut one or two rashers of bacon in
very small dice and toss them in a saucepan over the fire. When the
bacon is well fried, mix in with the peas and let the two finish cooking
together, seasoning with pepper, salt and a little sugar.
=Salade Américaine.=--Cut in rounds resembling a quarter-dollar equal
quantities of new potatoes, carrots and beet root, all previously
cooked. Then add a sour apple, cut in the same shape, and a few
anchovies cut in small pieces. Pour over this a dressing of three parts
oil to one of vinegar, add pepper, salt, mustard and chopped parsley.
Pile the salad up and surround with cress.
=Choux au Chocolat.=--Into a small saucepan put half a cup of water with
two ounces of butter and one of sugar. When boiling add gradually two
and a half ounces of finely sifted flour and stir till the mixture is
stiff. Take from the fire, stir some more, then add two eggs, one at a
time, beat the whole well, and leave to cool. Butter a baking sheet, lay
the paste on it in round balls the size of a plum and bake in a moderate
oven for about twenty minutes. Allow to cool and then make an incision
in the side of each and fill with whipped cream slightly flavored with
vanilla or with jam. Just before serving glaze each chou slightly with a
chocolate icing.
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MENU
Consommé Duchesse
Saumon, Sauce Piquante
Rissolettes de Boeuf
Salade à la Reine
Crème Noyau
=Duchesse Consommé.=--Boil four tablespoonfuls of rice (ground) in four
cups of water for fifteen minutes, adding half a teaspoonful each of
salt and sugar. When the rice is soft and just before serving add a
quart of warmed milk, bring to a boil, adding lastly a dash of pepper
and paprika.
=Saumon, Sauce Piquante.=--Take slices of salmon about three-quarters of
an inch in thickness and place in a saucepan with hot fish broth mixed
with a small quantity of wine. Allow to simmer for fifteen minutes. When
cooked remove and wipe free from broth, place on a hot platter and
serve with a sauce made as follows: Melt a quantity of butter, flavor to
taste with tarragon vinegar, pepper, mustard, fennel and such spices as
are liked. Stir over the fire till cooked, move to the side of the
stove, thicken with the yolk of an egg and serve.
=Rissolettes de Boeuf.=--With four cups of finely minced beef mix one cup
of breadcrumbs, adding one boiled onion, a little essence of anchovies,
salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry
slowly. Prepare a gravy by boiling the trimmings of the meat in the
water in which the onion was boiled, thicken with flour or cornstarch,
add three teaspoonfuls of lemon juice and pour over the rissolettes
which should be arranged on a heated platter around a heap of mashed
potatoes.
=Salade à la Reine.=--Lay strips of endive lengthwise on the salad
plates and cross them with peeled tomatoes cut in sections like an
orange. Dress with a French salad dressing.
=Crème Noyau.=--Pound in a mortar together a quarter pound of Jordan and
an ounce of bitter almonds with a scant half cup of cream and two ounces
of sugar. Rub through a sieve into a bowl, add a pint of whipped cream
flavored with Noyau and then an ounce of gelatine dissolved. Pour into a
mould to set. Serve with champagne wafers.
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Consommé à la Madrilène
Perches aux Fines Herbes
Filets Mignons aux Pommes de Terre
Aubergines Farcies
Omelette au Rhum
=Consommé à la Madrilène.=--Put through a medium sieve five or six
boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a
freezer. Add to a cold consommé and serve in cups.
=Perches aux Fines Herbes.=--Prepare six fresh perch and marinade them
with two tablespoonfuls of olive oil, a sprig of parsley, a little
pepper and salt and allspice, bayleaf and other strong spices chopped
fine. Keep the fish in this for about an hour, remove and roll in
breadcrumbs lightly flavored with spices. Grill over a low fire till a
golden brown in color and serve with butter sauce.
=Filets Mignons aux Pommes de Terre.=--Marinade the required number of
small filets mignon of mutton in butter seasoned with salt and chervil.
Leave for an hour or more and just before they are to be served, grill
them, basting frequently with the butter. Flavor with lemon juice and
serve with buttered fried potatoes.
=Aubergines Farcies.=--Cut eggplants in halves lengthwise, remove the
inside and of this make a farcie by mixing it with chopped parsley, two
chopped onions and salt and pepper. Stuff the eggplant halves with this
mixture and put the combination into a casserole containing a good
quantity of melted butter and allow to simmer over a slow fire till all
is thoroughly done. Cover the tops with breadcrumbs, add a drop of oil
or a little melted butter and keep piping hot till served.
=Omelette au Rhum.=--Prepare an omelette as for any sweet omelette and
just before serving place on a hot platter, pour rum over, ignite and
carry to the table blazing.
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MENU
Potage Riz, Creçy
Canapés de Saumon Fumé
Paupiettes de Porc, Sauce Piquante
Asperges en Petits Pois
Tarte à la Turque
=Potage Riz, Creçy.=--Cut several firm, red carrots lengthwise, using
only the red part. Place in a casserole with a good bouillon and allow
to simmer over a slow fire. Pass through a sieve when the carrots are
soft, and put back in the bouillon. Add a cupful of cooked rice, bring
to a boil and serve.
=Canapés de Saumon Fumé.=--Cut a smoked salmon into slices and spread
them with butter, adding pepper and salt and a pinch of nutmeg. Heat
over a crisp fire, place on a hot dish, cover with croutons and serve.
=Paupiettes de Porc, Sauce Piquante.=--Take small slices of cold roast
pork and spread them with sausage meat. Roll them and fasten with
skewers, then cover with a thin coating of lard or with oiled paper and
cook them over a low fire in a casserole. When thoroughly done, take off
the papers, cover with breadcrumbs and brown. Serve with a piquant
sauce.
=Asperges en Petits Pois.=--Cut up the green part of two bunches of
asparagus, roll in butter and add a little salt. Heat a cupful of flour,
being careful not to allow it to color, and dredge the asparagus with
it. Put into a saucepan with sufficient milk and water in equal parts to
cover, add a bouquet of herbs and allow the whole to simmer till the
asparagus is cooked. Season with white pepper and serve.
=Tarte à la Turque.=--Boil a cupful of rice till thick in milk to which
has been added a stick of cinnamon, a little lemon juice and sugar. When
the rice is cooked allow to cool. Make a border of it on a buttered
plate and fill the center with a marmalade made as follows: Cut the
peeled stalks of a bunch of rhubarb into dice and allow them to simmer
in a small amount of water till they are of the consistency of
marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and
the rind of a lemon. Take from the fire and immediately add the beaten
yolks of two eggs. Arrange, as stated, in the middle of the rice,
sprinkle with a little more sugar and set in the oven for fifteen
minutes or more before serving.
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MENU
Potage à la Chicorée
Allumettes d'Anchois
Boeuf Bouilli en Vinaigrette
Pommes Maire
Salade de Tomates
Crème Brulée
=Potage à la Chicorée.=--Pick carefully and wash two or three heads of
chicory, cut into shreds and pass through a little heated butter without
allowing to take color. Then add sufficient of the water in which the
Pommes Maire (below) were boiled to make the required quantity of soup,
add pepper and salt, simmer for an hour. Just after taking from the fire
add the beaten yolk of an egg. Pour into the tureen over toasted slices
of stale bread.
=Allumettes d'Anchois.=--Make a fritter paste with flour and oil,
omitting salt. Soften with white wine. Wash the desired number of
anchovies, remove the bones and draw out the salt by soaking in milk.
Dip into the paste and fry.
=Boeuf Bouilli en Vinaigrette.=--Cut cold, lean beef into narrow, thin
slices. Place it in a bowl with a finely chopped onion and some chervil,
a few cut-up gherkins, a teaspoonful of capers, pour oil, a little
vinegar and the juice of half a lemon over, add pepper and salt, toss
well together and serve at once.
=Pommes Maire.=--Use "kidney" potatoes if procurable; if not, ordinary
potatoes of small size. Boil in salt water and peel while still hot,
then cut in thick chips and place in a casserole and cover with boiling
milk. Season with pepper and salt and allow to boil, turning with a fork
till the milk has boiled away. Remove from the fire, pour over a cup of
rich milk, season again and serve.
=Salade de Tomates.=--Cut a pound of not too ripe tomatoes into one
inch cubes, add salt, pepper, vinegar and oil to taste and then toss
together with a minced onion. Serve right away. If desired, cold boiled
beef in dainty slices may be added.
=Crème Brulée.=--Blend a tablespoonful of flour with the yolks of three
eggs and place in a casserole. Pour slowly in a pint or more of milk,
add a pinch of cinnamon, a few drops of extract of lemon or any flavor
desired, and stir constantly over the fire. When the cream is cooked,
make a caramel sauce in a porcelain pot by melting five or six lumps of
sugar and cooking to the browning point. Pour this into a serving dish,
pour the cream over it and allow to cool.
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MENU
Bisque d'Herbes
Turbot à la Rachel
Choufleur au Gratin
Salade Barbe de Capucin
Gâteau de Frangipane
=Bisque d'Herbes.=--Chop together about a handful each of lettuce,
sorrel, spinach, also a small onion, a little celery and some chervil
and cook all with an egg-sized piece of butter for fifteen minutes,
stirring constantly. Then add three tablespoonfuls of flour made smooth
with a little stock, stir in four cupfuls of the cauliflower water
(which you will have from a recipe following) into which has been beaten
the yolk of an egg. Serve very hot with croutons.
=Turbot à la Rachel.=--Boil the fish in salted water. Whitefish or
haddock will serve as well as turbot. Make the following sauce: Smooth
and brown together two tablespoonfuls of flour and two ounces of butter
and stir in five gills of water in which the fish was boiled, adding a
teaspoonful each of anchovy essence and mushroom catsup. Remove from the
fire and beat in the yolks of two eggs and the juice of one lemon. Color
with liquid carmine or a few drops of cochineal and pour over the fish.
=Choufleur au Gratin.=--Dip the cauliflower into ice water, then plunge
it into boiling salted water to cook fifteen minutes. Cut a slice off
the stalk, remove the leaves, lay on a flat dish and cover with a cream
sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese,
brown in the oven and serve.
=Salade Barbe de Capucin.=--Lay the stalks of American endive in a dish
and cut into small pieces a medium shallot. Mix, add a French dressing
and sprinkle with finely chopped tarragon leaves.
=Gâteau de Frangipane.=--Whisk together a quarter of a pound of powdered
sugar and the whites of three eggs, then beat in three tablespoonfuls of
milk, the grated peel of a lemon and a dash of salt. Then stir in half a
pound of flour. Bake in patty tins and when done scoop a piece out of
the top of each patty and fill with jam. Then pour over a sauce made as
follows: Put two wineglassfuls of white wine into a small saucepan and
stir in a cupful of orange marmalade with the juice of a lemon. Thicken
with a little corn-starch.
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Potage Bisque
Canard à la Pertinset
Pommes de Terre à la Crème
Choufleur au Beurre Noir
Salade de Lentilles
Pêches au Vin
=Potage Bisque.=--Boil as many crabs as are needed in water, adding
salt, pepper, two good sized onions and equal quantities of carrots and
chives. Remove the crabs and take the meat from the claws. Mash the
vegetables until they form a purée and add a good sized lump of butter.
Place over the fire with water or bouillon and allow to come to a boil.
Serve very hot with croutons and the meat from the crab claws.
=Canard à la Pertinset.=--Place a carefully prepared duck in a casserole
and dredge it with a lump of melted butter, add two onions, one clove,
a dash of garlic. Put in the oven but do not allow the onions to become
too brown before removing the duck. Then add five or six tomatoes, one
glass of white wine, a glass of bouillon, a few cloves and a bayleaf.
Let this boil over a low fire, then mash the tomatoes and onions, put
back the duck into the casserole and boil for forty minutes.
=Pommes de Terre à la Crème.=--Put into a casserole a lump of butter, a
pinch of flour, salt and pepper, nutmeg and a young onion. Mix well and
add a cup of rich milk. Place on the fire, stir constantly, and remove
as soon as the mixture comes to a boil. Meanwhile boil as many potatoes
as are required in salted water. Peel and cut into slices, add to the
sauce and serve.
=Choufleur au Beurre Noir.=--Boil a cauliflower and drain. Add a pinch
of salt, nutmeg and a dash of vinegar to a pint of the water in which
the cauliflower was cooked. Melt two tablespoonfuls of butter and when
it is a light brown add it to the mixture. Pour over the cauliflower on
a hot platter.
=Salade de Lentilles.=--Having boiled two cupfuls of lentils till they
are tender, season them either hot or cold with a little garlic cut up
fine, or with chives and serve in lettuce leaves with a French dressing.
=Pêches au Vin.=--Put peaches into a stewpan and cover them with water.
In ten minutes remove the skins. Then place them in a shallow dish and
cover them either with Madeira or Moselle wine and allow them to stand
for at least two hours. Then drain them, place them in the dish in which
they are to be served and cover them with vanilla sugar. Set the wine in
which they have been soaked on the fire, add sugar to taste, and pour
the sauce boiling over the peaches.
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MENU
Sardines Grillées
Chapon à l'Indienne
Pommes de Terre en Matelote
Salade Beaucaire
Crème Fouettée
=Sardines Grillées.=--Grill half a dozen sardines, or as many as desired,
for a few minutes. Melt butter in a frying-pan, stir in a little flour
and moisten with hot water, then add a few drops of vinegar, a dash of
mustard, salt and pepper. Pour this very hot over the sardines.
=Chapon à l'Indienne.=--Prepare and truss a capon as for roasting, rub
all over with butter and place in a casserole with a good sized slice of
salt pork. Cook over a slow fire for three hours. In the meantime cook a
cupful of rice, season it with a little curry powder and pimento, and
place around the capon on the platter on which it is served.
=Pommes de Terre en Matelote.=--Slice freshly boiled potatoes and cook
en casserole with seasoning of pepper and salt, two or three sliced
onions, a sprig of chopped parsley, a lump of butter and a small amount
of flour and water. Cook till all the ingredients are well blended and
when heaped on a platter and ready for the table, pour over a glass or
two of wine.
=Salade Beaucaire.=--Chop coarsely celery and endive together, season
with oil, vinegar and mustard an hour before using. Just before taking
to the table, add chopped boiled ham, a sour apple, diced, moistened
with a little tarragon and mayonnaise. Surround the salad with a border
of small potatoes, boiled and sliced, alternated with slices of beet.
=Crème Fouettée.=--Whip cream till it is very thick or make about a
quart of custard. Mash thoroughly a pound of cherries or raspberries, or
both with powdered sugar. Mix with the cream or custard, beat again and
serve immediately. In summer this may be iced with good results.
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MENU
Potage Macédoine
Homards et Champignons
Côtelettes de Mouton à la Brunoise
Petits Pois à la Française
Choux à la Crème
=Potage Macédoine.=--Place thin pieces of ham in the bottom of a
saucepan and then put in three each of turnips, potatoes and onions, all
cut up small. Pour in some stock, season with pepper and salt and simmer
till the ham and vegetables are cooked. Add a quart of milk and bring
almost to a boil, strain and serve immediately.
=Homards et Champignons.=--Cut an equal quantity of lobster meat and
mushrooms into dice. Boil some velouté sauce together with some essence
of mushrooms till somewhat reduced, then thicken and mix with the
lobster and mushrooms. Fill ramekin cases with the preparation,
sprinkle with breadcrumbs, pour over a little melted butter and bake in
the oven till browned. Serve piping hot.
=Côtelettes de Mouton à la Brunoise.=--Trim mutton cutlets neatly,
cutting away all fat, and place side by side in a large stewpan. Cover
with well-flavored stock and leave to simmer, well covered, for an hour
and a half. Take equal quantities of turnips, onions and celery and
double the amount of carrots, cut all into quarter-inch cubes and fry in
butter till they begin to color, putting in first the carrots, then the
celery, then the onions and last the turnips. When all are done, drain
and allow them to simmer gently in a little common stock. A little while
before the cutlets are done drain off all the surplus stock from the
vegetables, or boil it down quickly over a hot fire. Dress the cutlets
on the rim of a platter, heap the vegetables in the center and pour the
gravy all over them. Accompany with mashed potatoes.
=Petits Pois à la Française.=--Cook a pint of shelled peas till tender,
drain and place on the back of the fire with not quite a gill of the
water in which they have been boiled, a little flour and an ounce of
butter. Simmer for five minutes, adding pepper and salt to taste and
just before taking from the fire add the yolk of an egg mixed with a
tablespoonful and a half of cream. Serve very hot in china or paper
cases.
=Choux à la Crème.=--Put a small piece of butter in a saucepan with half
a pint of water, a teaspoonful of sugar, a piece of lemon peel and a
little salt. Boil well together, stir in two tablespoonfuls of flour and
stir till thick and cooked. Allow this paste to cool and then work into
it two eggs and sufficient milk to make it thin enough to drop from a
spoon. Heat lard in a deep frying pan, not quite to the point of
boiling, and with a spoon drop the paste into it in lumps about the size
of a hen's egg. When slightly brown and well swollen, remove the cakes,
drain them well, scoop out a little of the top of each to form a hollow
and allow them to cool. Whip cream to a stiff froth and put a small
amount into the hollow of each chou, arrange on a fancy dish and serve.
The chou may be filled with jelly or preserves if preferred.
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MENU
Potage à la Printanière
Paupiettes de Veau
Pommes de Terre, Maître d'Hôtel
Salade de Laitue
Feuillantines
=Potage à la Printanière.=--Cut two carrots and one turnip into shapes
with a vegetable scoop, simmer for twenty minutes in salted water, drain
and place in a quart of the water in which the potatoes (in this same
menu) were boiled. Add a handful of chiffonade, cook five minutes and
serve.
=Paupiettes de Veau.=--Cut thin cutlets from a fillet of veal and beat
them flat and even. Also mince a small quantity of the veal very fine,
mix it with some of the kidney fat, also minced fine, and half a dozen
minced anchovies, adding a little salt, ginger and powdered mace. Place
this mixture over the slices of veal and roll them up. Beat up an egg,
dip the rolled slices in it and then in sifted breadcrumbs. Let them
stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs
and fry to a golden brown in boiling lard or clarified dripping, or stew
them in some rich gravy with half a pint of white wine and a small
quantity of walnut pickle.
=Pommes de Terre, Maître d'Hôtel.=--Cut up carefully selected,
underboiled and cold potatoes in rather thick slices. Dredge half a
tablespoonful of flour in a saucepan with a lump of butter and when
smooth add gradually a cupful of broth, stirring till it boils. Place in
the potatoes along with a tablespoonful of chopped parsley and pepper
and salt. Stew for three or four minutes, remove the pan to the side of
the fire and add quickly the yolk of an egg previously well beaten with
a teaspoonful of cold water and a little lemon juice. When the egg has
become thickened, turn the potatoes with their sauce on a flat dish and
serve.
=Salade de Laitue.=--Select fine lettuces, remove the coarse outer
leaves, wash and wipe, place in a salad bowl and sprinkle over a
tablespoonful of chopped chives, half a teaspoonful each of chopped
chervil and tarragon. Season with a pinch of salt, half a teaspoonful of
pepper, two tablespoonfuls of vinegar and a tablespoonful and a half of
oil. Mix thoroughly and serve.
=Feuillantines.=--Prepare some puff paste; roll out to about a third of
an inch thick and cut into strips an inch wide and two inches long.
Spread a baking dish thick with butter, arrange the pieces of paste on
it, placing them upon their sides and leaving a small space between
them. Put them in the oven and when they are firm and their sides have
spread, glaze them with white of egg and dust with powdered sugar. As
the feuillantines are cooked set them on paper and drain off any extra
grease. Now mask them separately with small quantities of different
colored jams. Arrange on fancy edged dish-paper or a folded napkin on a
dish and serve.
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MENU
Potage Crème d'Orge
Boeuf à la Mode
Pommes de Terre, Sautées
Salade de Romaine
Soufflé au Chocolat
=Potage Crème d'Orge.=--Mix in a saucepan a teacupful of barley, an
onion, a small piece of cinnamon, half a blade of mace and three pints
of water in which potatoes have been boiled. When the mixture boils
remove from the center of the fire and allow to simmer slowly for three
hours or more. Pass through a fine sieve and return to saucepan. Mix in
two tablespoonfuls of butter and half a pint of boiling milk, season
with pepper and salt. Beat an egg yolk in a teacupful of milk, mix in
the soup but do not allow to boil after egg is added. Serve with
croutons.
=Boeuf à la Mode.=--Take the under part of a round of beef, place it in a
deep earthen dish and pour over it spiced vinegar. Let the meat remain
in this for several hours, then dress it with strips of salt pork, a
third of an inch square, inserted in incisions made a few inches apart.
Stuff larger incisions with breadcrumbs highly seasoned with salt,
pepper, onions, thyme and marjoram. Bind the beef into a shape to retain
the dressing and dredge with flour. Then cut up two onions, half a
carrot and half a turnip and fry in fat drippings till brown and place
in a stewpan. Brown the meat all over with the same fat, place on a
trivet in the pan, half cover with boiling water, add a small quantity
of mixed herbs tied in a bag, cover and simmer for about four hours, or
till done. Take out carefully, remove strings and cloth, and place on a
large dish. Skim off the fat from the gravy, add more seasoning, thicken
with wetted flour worked smooth, boil for eight or ten minutes and
strain over the meat. Decorate with small onions and potato balls.
=Pommes de Terre, Sautées.=--Boil potatoes until almost done, cut into
quarters or slices of medium thickness. Melt butter or clarified
drippings in a frying pan, put in the potatoes sprinkled with salt and
pepper and finely chopped parsley and toss over the fire till they are a
fine golden brown color. Serve with chopped parsley.
=Salade de Romaine.=--Put crisp leaves of romaine in a salad bowl rubbed
lightly with a shallot or new onion. Make the following dressing. Take
one hard-boiled egg and mash it as finely as possible with a fork, add a
little paprika, a pinch of salt, half a teaspoonful of French mustard, a
teaspoonful of hashed chives, the same of hashed tarragon, two
tablespoonfuls of oil and three of vinegar. Add this to the romaine,
toss well and serve.
=Soufflé au Chocolat.=--Mix a small tablespoonful of starch with a gill
of milk and when quite smooth add two ounces of powdered sugar and two
ounces of butter. Put the mixture into a saucepan and stir over the fire
till it boils. When cold stir in an ounce of grated chocolate and the
yolks of two eggs. Beat well together till perfectly smooth, then mix in
the whites of the eggs. Pour into a buttered souffle dish and bake for
forty minutes.
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MENU
Potage Gourmet
Eglefin à la Maître d'Hôtel
Pommes de Terre, Casserole
Salade de Tomates et de Laitue
Canards Sauvages, Sauce Orange
Soufflé au Citron