Purée of Partridge à la Destaing, 89.
Tomatoes, 292.
Olives.
Boiled Codfish, Oyster sauce, 352.
Salmi of Pigeons à la Moderne, 870.
Spinach au Gras, 943.
Fillet of Venison, Port-wine sauce, 891.
Succotash, 1022.
Roast Turkey, 800.
Lettuce Salad, 1058.
Almond Cake, Glacé, 1208.
Coffee, 1349.
_Sunday, December --._
~Breakfast.~
Spanish Omelet, 472.
Fried Smelts, Tartare sauce, 301, 207.
Porterhouse Steak, 524.
Stewed Potatoes, 995.
Crême en Mousse au Café, 1253.
~Luncheon.~
Soft Clams à la Merrill, 389.
Breast of Turkey à la Robinson, 807.
Lobster Salad à la Plummer, 1062.
Pie à la Martha Washington, 1105.
~Dinner.~
Oysters, 298.
Cream of Celery, 71.
Radishes, 292.
Mortadella, 287.
Sheep’s-head, maître d’hôtel, 329.
Cucumber Salad, 289.
Chartreuse of Partridge, 849.
Stuffed Tomatoes, 1023.
Sweetbreads à la Montglas, 615.
String Beans, 948.
Punch à la Cardinal, 1306.
Saddle of Venison, with Currant Jelly, 878.
Celery Salad, 1041.
Neapolitan Ice-cream, 1292.
Petites Méringues à la Ch. C. Delmonico, 1249.
Camembert Cheese.
Coffee, 1349.
_Monday, December --._
~Breakfast.~
Poached Eggs on Anchovy Toast, 404, 280.
Fish Balls, 347.
Beef-tongue, Piquante sauce, 533.
Mashed Potatoes au Gratin, 998.
Rice and Cream à la Croce, 1296.
~Luncheon.~
Oyster Patties, 387.
Salmi of Ducklings à l’Américaine, 826.
Sweet Potatoes Soufflées, 1010.
Cocoanut Pie, 1101.
~Dinner.~
Linn Haven Oysters, 298.
Consommé, Printanier Royale, 124.
Olives.
Watercress, 1072.
Bass aux fines Herbes, 331.
Civet of Rabbit à la Française, 887.
Artichokes, Florentine, 903.
Lamb Chops, maison d’or, 683.
Asparagus-tops à la Béchamel, 904, 154.
Roast Chicken, with Gravy, 755.
Doucette Salad, 1054.
Baked Apple Dumplings, 1122.
Coffee, 1349.
_Tuesday, December --._
~Breakfast.~
Omelet, with Cheese, 469.
Cod’s Tongues à la Poulette, 351.
Chicken Livers Sautés au Madère, 707.
Potato Croquettes, 997.
Preserved Egg-plums, 1343.
~Luncheon.~
Haddock, with White Wine, 342.
Veal Cutlets à la Milanaise, 563.
Crab Salad, 1047.
Savarin à l’Anglaise, 1199.
~Dinner.~
Shrewsbury Oysters, 298.
Clear Green Turtle, 18.
Radishes, 292.
Thon, 282.
Broiled Deviled Lobster, 364.
Calf’s-head à la Vinaigrette, 640.
Spinach à la Vieille Mode, 941.
Suprême of Partridge à la Richelieu, 858.
Brussels Sprouts, 922.
Red-head Ducks, with Hominy, 876, 1035.
Lettuce Salad, 1057.
Pudding à la Porfirio Diaz, 1135.
Coffee, 1349.
_Wednesday, December --._
~Breakfast.~
Scrambled Eggs, with Mushrooms, 405.
Oysters en Brochette au Petit Salé, 385.
Mutton Hash au Gratin, 653.
Stewed Corn, 964.
French Pancake, 1186.
~Luncheon.~
Matelote of Eels, 332.
Curry of Chicken à l’Indienne, 792.
Cauliflower, with Butter, 925.
Omelet Soufflée, 474.
~Dinner.~
Clams, 300.
Purée Parmentier, 44.
Watercress, 1072.
Mortadella, 1087.
Frogs à l’Espagnole, 401.
Broiled Tenderloin à la Trianon, 507.
French Peas.
Sweetbreads à la Duxelle, 608.
Lima Beans, 952.
Roast Grouse sur Canapé, 852.
Doucette and Beet-root Salad, 1053.
Bread Pudding, 1132.
Coffee, 1349.
_Thursday, December --._
~Breakfast.~
Omelet, with Peas, 459.
Broiled Sardines on Toast, 403.
Broiled Venison Steak, Currant Jelly, 884.
Potatoes, Hollandaise, 999.
Stewed Prunes à la Dufour, 1330.
~Luncheon.~
Flounders, maître d’hôtel, 329.
Beefsteak Pie à l’Américaine, 488.
Stuffed Cabbage, 919.
Green-gage Pie, 1093.
~Dinner.~
Doxie Rockaway Oysters, 298.
Consommé Impérial, 111.
Olives.
Celery, 290.
Red-snapper à l’Icarienne, 336.
Croquettes of Lamb, Béarnaise sauce, 679, 166.
Turban of Chicken à la Cleveland, 791.
Peas, with Cream, 980.
Foies-Gras en Bellevue.
Woodcock sur Canapé, 871.
Celery, 1041.
Apple Charlotte, 1167.
Coffee, 1349.
_Friday, December --._
~Breakfast.~
Lobster Omelet, 454.
Boiled Codfish, Hollandaise sauce, 352, 160.
Broiled Calf’s Liver and Bacon, 584.
Fried Egg-plant, 907.
Brioches Fluttes, 1204.
~Luncheon.~
Oysters à la Baltimore, 388.
Sausages à l’Anglaise, 736.
Fried Sweet Potatoes, 993.
Custard Pie, 1100.
~Dinner.~
Clams, 300.
Chicken à la Turque, 69.
Radishes, 292.
Lyons Sausage, 286.
Matelote of Eels, 332.
Ballotin of Squab à l’Italienne, 818.
Stuffed Egg-plant, 909.
Tenderloin, Marinated, Russian sauce, 511.
String Beans, 948.
Roast Veal, 585.
Chicory Salad, 1045.
Sago Pudding, 1140.
Coffee, 1349.
_Saturday, December --._
~Breakfast.~
Hominy and Cream, 1034.
Ham and Eggs, 412, 753.
Broiled Deviled Mutton Kidneys, 715.
Fried Potatoes, 993.
Baked Apples, 1124.
~Luncheon.~
Mussels à la Marinière, 378.
Garnished Sourkrout, 924.
Beef Salad, 1039.
Jamaica-rum Jelly, 1320.
Gingerbread, 1213.
~Dinner.~
Cherry-stone Oysters, 298.
Menestra, 36.
Olives.
Tomatoes, 288.
Lobster Croquettes, sauce Aurore, 365, 182.
Mignons Filets, Bohémienne, 513.
Macaroni à l’Italienne, 956.
Chicken Vol-au-Vent, with Mushrooms, 812.
French Peas.
Roast Quails, 834.
Escarole Salad, 1055.
Baba au Madère, 1217.
Coffee, 1349.
_Sunday, December --._
~Breakfast.~
Omelet Raspail, 467.
Halibut Steaks, maître d’hôtel, 310.
Minced Beef à l’Ecarlate, 500, 247.
Sweet Potatoes, Hollandaise, 999.
Apricot Preserves, 1340.
~Luncheon.~
Lobster à la Newburg, 359.
Broiled Chicken, with Bacon, 756.
Potatoes, Julienne, 1013.
Timbales à la Schultze, 263.
Apple Méringue Pie, 1103.
~Dinner.~
Blue Point Oysters, 298.
Consommé Duchesse, 125.
Celery, 290.
Radishes, 292.
Fillet of Sole au Gratin, 319.
Coquilles of Chicken à l’Anglaise, 271.
Tomatoes à la Bock, 1026.
Tenderloin, Piqué à la Parisienne, 516, 495.
Beans Panachées, 950.
Punch à la Lalla Rookh, 1308.
Roast Partridges, with Watercress, 843.
Lettuce Salad, 1057.
St. Honoré à la Rose Delmonico, 1212.
Roquefort Cheese.
Coffee, 1349.
_Monday, December --._
~Breakfast.~
Eggs à la Bonne Femme, 432.
Fried Frost-fish, 301.
Mutton Chops, sauce Colbert, 647, 190.
Potatoes, Duchesse, 1006.
Whipped Cream à la Vanille, 1254.
~Luncheon.~
Stuffed Deviled Crabs, 370.
Minced Veal à la Biscaënne, 576.
Sorrel au Gras, 974.
Rhubarb Tarts, 1112.
~Dinner.~
Parker Bay Oysters, 298.
Jardinière, 28.
Olives.
Mortadella, 287.
Red-snapper à la Vénitienne, 338.
Sweetbreads au Salpicon, 605.
Stuffed Lettuce, 953.
Chicken à la Maryland, 785.
Stewed Tomatoes, 1027.
Roast Beef, 527.
Watercress Salad, 1072.
Raspberry Water-ice, 1281.
Fancy Almond Cakes, 1239.
Coffee, 1349.
_Tuesday, December --._
~Breakfast.~
Oatmeal and Cream.
Sausage Omelet, 465.
Hamburg Steak, Russian sauce, 526.
Potatoes, Windsor, 1008.
Small Brioches, 1202.
~Luncheon.~
Oysters à la Pompadour, 384.
Stewed Veal, Marengo, 624.
Sweet Potatoes, Soufflées, 1010.
Pumpkin Pie, 1099.
~Dinner.~
Doxie Rockaway Oysters, 298.
Mock Turtle, 17.
Radishes, 292.
Thon, 282.
Smelts, Béarnaise, 353.
Saddle of Venison, Port Wine sauce, 878, 891.
Purée of Chestnuts, 131.
Sweetbreads, with Asparagus-tops, 607.
Lima Beans, 952.
Roast Ducklings, 824.
Celery Salad, 1042.
Pudding à la U. S. Grant, 1159.
Coffee, 1349.
_Wednesday, December --._
~Breakfast.~
Eggs au Soleil, 415.
Fried Yellow Perch, 301.
Pig’s Feet à la St. Hubert, 727.
Potato Croquettes, 997.
Apples and Rice, 1169.
~Luncheon.~
Black Bass, with White Wine, 342.
Sirloin Steak à la Bordelaise, 491.
Cauliflower au Gratin, 926.
Plum Pie, 1094.
~Dinner.~
Rockaway Oysters, 298.
Spaghetti, with Tomatoes, 56.
Celery, 290.
Caviare, 281.
Broiled Pompano, maître d’hôtel, 329.
Cucumber salad, 289.
Hashed Turkey à la Crême, 804.
Okras, Sautés à la Créole, 1031.
Lamb Chops à la Masséna, 687.
French Peas, with Lettuce, 977.
Roast Grouse, with Watercress, 852.
Chicory au Chapon-salad, 1046.
Méringues à l’Helvétienne, 1251.
Coffee, 1349.
_Thursday, December --._
~Breakfast.~
Eggs à la Paysanne, 433.
Tripe à la Lyonnaise, 548.
Mignons Filets à la Provençale, 509, 518.
Hashed Potatoes au Gratin, 1004.
Wheat Cakes, 1184.
~Luncheon.~
Lobster Croquettes à la Victoria, 365, 208.
Stewed Beef à la Dufour, 541.
Timbales Lagardère, 809.
Boiled Apricot Dumplings, 1126.
~Dinner.~
Sound Oysters, 298.
Cream of Chicken, 82.
Radishes, 292.
Bologna Sausage, 286.
Frogs à la Poulette, 399.
Pillau of Chicken à la Turque, 782.
Stewed Corn, 963.
Broiled Partridge, with Bacon, 844, 754.
Spaghetti à l’Italienne, 960.
Roast Saddle of Mutton, 664.
Escarole Salad, 1055.
Cabinet Pudding à la Sadi-Carnot, 1164.
Coffee, 1349.
_Friday, December --._
~Breakfast.~
Omelet Mexicaine, 473.
Fried Black-bass, 301.
Sausages à l’Anglaise, 736.
Saratoga Potatoes, 1011.
Peach Marmalade, 1331.
~Luncheon.~
Picked-up Codfish, 346.
Beefsteak Pie à l’Américaine, 488.
Lobster Salad, 1061.
Rice and Cream à la Croce, 1296.
~Dinner.~
Oak Island Oysters, 298.
Bisque of Clams, 8.
Sardines, 283.
Celery, 290.
Bouille-à-Baisse à la Marseillaise, 340.
Broiled Tenderloin à la Béarnaise, 492.
Tomatoes à la Reine, 1024.
Pigeon Cutlets à la Victoria, 815.
Fried Egg-plant, 907.
Roast Quails on Toast, 834.
Celery Salad, 1041.
Vanilla Ice-cream, 1271.
Petites Bouchées des Dames, 1237.
Coffee, 1349.
_Saturday, December --._
~Breakfast.~
Eggs à la Valencienne, 421.
Broiled Sardines on Toast, 403.
Lamb Kidneys, Sautés à l’Italienne, 663.
Baked Potatoes.
Marcella-wine Jelly à la Castellar, 1325.
~Luncheon.~
Scallops à la Brestoise, 392.
Squabs à l’Américaine, 820.
Cauliflower au Gratin, 926.
Mince Pie, 1082.
~Dinner.~
Clams, 300.
Consommé Napolitaine, 127.
Radishes, 292.
Caviare, 281.
Haddock, Cream sauce, 352, 181.
Mignons Filets, with Marrow, 510.
Fried Egg-plant, 907.
Duck à la Rouennaise, 825.
Celery, with Cream, 929.
Roast Lamb, Mint sauce, 585, 169.
Chicory Salad, 1045.
Biscuits Tortoni, 1287.
Coffee, 1349.
_Sunday, December --._
~Breakfast.~
Eggs à la Hyde, 448.
Fried Frogs’ Legs, Tomato sauce, 400, 205.
Hashed Chicken, with Cream, 804.
Fried Oyster-plant, 1021.
Rice à la Condé, 1181.
~Luncheon.~
Stewed Terrapin à la Maryland, 397.
Broiled Red-head Ducks, Currant Jelly, 876, 1326.
Risotto à la Milanaise, 1017.
Japanese Salad, 1075.
Raspberry Tarts, 1118.
~Dinner.~
Small Rockaway Oysters, 298.
Chicken, with Leeks, 68.
Celery, 290.
Olives.
Stuffed Deviled Lobster, 367.
Salmi of Woodcock à la Gastronome, 842.
French Peas.
Sweetbreads à la Soubise, 606.
Tomatoes à la Bock, 1026.
Punch à la Lorenzo Delmonico, 1303.
Roast Grouse à la Sam Ward, 853.
Celery, Mayonnaise Salad, 1042.
Macédoine à la Cavour, 1298.
Biscuits Ambroisienne, 1234.
Camembert Cheese.
Coffee, 1349.
_Monday, December --._
~Breakfast.~
Hominy, with Cream, 1034.
Eggs à l’Aurore, 444.
Broiled Venison Steaks, maître d’hôtel, 879, 145.
Fried Potatoes, 993.
Crême Renversée, 1252.
~Luncheon.~
Canapé Lorenzo, 391.
Mignons of Lamb à la Montebello, 1360, 249.
Brussels Sprouts, with Butter, 922.
Charlotte Russe, 1261.
~Dinner.~
Massachusetts Bay Oysters, 298.
Purée Faubonne, 46.
Celery, 290.
Sardines, 283.
Red-snapper à la Bordelaise, 341.
Quails Braised, Celery sauce, 836.
Lamb Chops à la Maintenon, 685.
Cauliflower, Hollandaise, 925, 160.
Roast Plover sur Canapé, 865.
Doucette Salad, 1054.
Cocoanut Pudding, 1147.
Coffee, 1349.
_Tuesday, December --._
~Breakfast.~
Smoked Beef Omelet, 461.
Stewed Oysters à la Baltimore, 388.
Broiled Lamb Chops, with Bacon, 647, 754.
Potatoes en Paille, 1014.
Preserved Strawberries, 1345.
~Luncheon.~
Scallops Brestoise, 392.
Soles à la Horly, 321.
Blanquette of Veal, with Nouilles, 552.
Oyster-plant à la Poulette, 1019.
Lobster Salad à la Plummer, 1062.
Rice and Cream à la Croce, 1296.
~Dinner.~
Chincoteague Oysters, 298.
Green Turtle, 16.
Anchovies, 284.
Watercress, 1072.
Boned Deviled Smelts, sauce Tartare, 353, 207.
Boiled Turkey à l’Anglaise, 795.
French Peas.
Tenderloin à la Hussard, 519.
Stuffed Onions, 970.
Roast Saddle of Venison, 878.
Romaine Salad, 1064.
Omelet Soufflée, 474.
Coffee, 1349.
_CHRISTMAS._
_Wednesday, December --._
~Breakfast.~
Eggs à l’Aurore, 444.
Broiled Salt Mackerel, 329.
Porterhouse Steak, 524.
Potatoes, Château, 1009.
Crême en Mousse au Maraschino, 1257.
~Luncheon.~
Lobster en Chevreuse, 362.
Chicken, Sauté with Tarragon, 774.
Broiled Sweet Potatoes, 983.
Pie à la Martha Washington, 1105.
Biscuits Glacés, 1286.
~Dinner.~
Small Rockaway Oysters, 298.
Consommé Printanier Royale, 124.
Celery, 290.
Radishes, 292.
Bouchées à la Reine, 270.
Terrapin à la Baltimore, 396.
Filets Mignons à la Bayard, 509, 231.
Stuffed Tomatoes, à la Reine, 1024.
Suprême of Partridge à la Périgueux, 850.
French Peas, with fresh Butter, 978.
Stuffed Deviled Lobster, 367.
Champagne Punch, 1307.
Canvas-back Ducks, with Currant Jelly, 874, 1326.
Lettuce and Egg Salad, 1058.
Nougat Pyramid, 1267.
Plombière à la Hamilton, 1370.
Petites Bouchées des Dames à la Mme. Astor, 1238.
Sweet Macaroons, 1210.
Lady-fingers, 1231.
Biscuits Richelieu, 1232.
Coffee, 1349.
Punch à la Czarina, 1312--to be served at 10 P. M.
_Thursday, December --._
~Breakfast.~
Spanish Omelet, 472.
Fried Frost-fish, 301.
Hamburg Steak, Madeira sauce, 526, 185.
Potatoes, Lyonnaise, 991.
Prunes à la Général Dufour, 1330.
~Luncheon.~
Canapé Lorenzo, 391.
Broiled Calf’s Liver and Bacon, 584.
Anchovy Salad, 1037.
Rice Pudding à l’Orange, 1130.
~Dinner.~
Mill Pond Oysters, 298.
Cream of Barley, 77.
Tomatoes, 288.
Caviare, 281.
Stuffed Deviled Crabs, 370.
Croustade of Kidneys, with Mushrooms, 680.
Spinach, with Eggs, 940.
Broiled Tenderloin and Watercress, 503.
Stuffed Peppers, 975.
Roast Grouse, 852.
Escarole Salad, 1055.
Kirsch Omelet, 476.
Coffee, 1349.
_Friday, December --._
~Breakfast.~
Scrambled Eggs, with Asparagus-tops, 406.
Cod’s Tongues, black Butter, 349.
Hashed Turkey en Bordure, 805.
Broiled Sweet Potatoes, 983.
Baked Apples, 1124.
~Luncheon.~
Porgies, Tomato sauce, 301, 205.
Chicken Pot-pie, 757.
Russian Salad, 1065.
Madeleine, 1126.
~Dinner.~
Oysters, 298.
Consommé Chatelaine, 128.
Thon, 282.
Celery, 290.
Red-snapper, Egg sauce, 352, 161.
Coquilles of Sweetbreads à la Dreux, 621.
Salmi of Reed-birds, maison d’or, 867.
Brussels Sprouts, 922.
Roast Chicken, 755.
Lettuce Salad, 1057.
Baba au Rhum, 1217.
Coffee, 1349.
_Saturday, December --._
~Breakfast.~
Tomato Omelet à la Provençale, 457.
Fish Balls, 347.
Lamb en Brochette à la Dumas, 674.
Fried Potatoes, 993.
Brioche à la Condé, 1203.
~Luncheon.~
Stuffed Oysters à la Mali, 386.
Calf’s-head à la Cavour, 638.
Stuffed Cabbage, 919.
Potato Salad, 1073.
Charlotte au Café, 1262.
~Dinner.~
Clams, 300.
Chicken à la Portugaise, 66.
Watercress, 1072.
Sardines, 283.
Sheep’s-head, maître d’hôtel, 329.
Salmi of Ducks, with Turnips, 826.
Spaghetti Napolitaine, 959.
Tenderloin, Piqué à la Florentine, 506.
Roast Red-heads, with Hominy, 876, 1035.
Celery Salad, 1042.
Plombière à la Kingman, 1294.
Coffee, 1349.
_Sunday, December --._
~Breakfast.~
Eggs à la Bourguignonne, 411.
Broiled Frogs, maître d’hôtel, 398.
Broiled Beefsteak à la Béarnaise, 492.
Stewed Tomatoes, 1027.
Buckwheat Cakes, 1183.
~Luncheon.~
Smelts, Toulouse, 354.
Blanquette of Veal, with Peas, 551.
Chicken Salad, 1044.
Mince Pie, 1082.
~Dinner.~
Blue Point Oysters, 298.
Cream of Asparagus, 70.
Radishes, 292.
Celery, 290.
Bass à la Chambord, 343.
Chicken Fricassé à la Reine, 780.
Brussels Sprouts, 922.
Broiled Tenderloin aux Gourmets, 508.
Stuffed Egg-plant, 909.
Punch en Surprise, 1309.
Roast Grouse à la Sam Ward, 853.
Chicory Salad, 1045.
Diplomatic Pudding, 1129.
Strachino Cheese.
Coffee, 1349.
_Monday, December --._
~Breakfast.~
Omelet, with fine Herbs, 451.
Minced Beef à la Catalan, 502.
Sausages à l’Italienne, 737.
Potatoes, Julienne, 1013.
Apple Fritters, 1191.
~Luncheon.~
Clams à la Merrill, 389.
Stewed Lamb aux Flageolets, 707.
Oyster-plant, Poulette, 1019.
Rice and Apples à la Czar, 1173.
~Dinner.~
East River Oysters, 298.
Consommé Garibaldi, 112.
Olives.
Mortadella, 287.
Codfish, Oyster sauce, 352.
Leg of Mutton, Bretonne, 650.
Onions, with Cream, 968.
Squabs en Compote, 822.
Cauliflower au Gratin, 926.
Roast Beef, 527.
Escarole Salad, 1055.
Blanc-Manger à la J. Delmonico, 1270.
Coffee, 1349.
_Tuesday, December --._
~Breakfast.~
Eggs à la Meyerbeer, 437.
Fried Soft-shelled Crabs, 368.
Tripe à la Lyonnaise, 548.
Saratoga Potatoes, 1011.
German Pancake, with Apples, 1189.
~Luncheon.~
Lobster à la Newburg, 359.
Breaded Veal Cutlets, Tomato sauce, 563.
French Peas.
Caviare on Toast, 281.
Cherry Tarts, 1111.
~Dinner.~
Small Rockaway Oysters, 298.
Bisque of Lobster, 10.
Celery, 290.
Radishes, 292.
Matelote of Bass, 332.
Salmi of Grouse à la Walter Scott, 856.
Tenderloin of Beef, Piqué à la Sévigné, 520.
Stewed Tomatoes, 1027.
Roast Partridge sur Canapé, 843.
Lettuce Salad, 1059.
Neapolitan Ice-cream, 1292.
Small Méringues à la Ch. C. Delmonico, 1249.
Coffee, 1349.
RECIPES.
SOUPS.
=1. Bouille-à-Baisse.=--Chop two medium-sized, peeled, sound onions very
fine, with one medium-sized, fine, fresh, green pepper, the same way,
and put them in a pan on the hot range, with a gill of sweet oil. When
well browned, moisten with three pints of hot white broth (No. 99). Cut
three skinned, good-sized, sound, well-washed potatoes into quarters,
also three fine, good-sized, sound, red, peeled tomatoes into rather
small pieces; put all in the soup. Season with a pinch of salt (the
equivalent of a tablespoonful) and half a pinch of pepper, and then boil
well for fully one hour and a half, placing into it a strong bouquet
(No. 254) at the beginning, also half a teaspoonful of powdered saffron,
diluted in a little water; when nearly done, add one pound of boned
codfish, cut into small pieces; boil again for three minutes, pour into
a hot soup tureen, and serve with six slices of toasted bread.
=2. Brunoise.=--Pare and cut into small squares three medium-sized
carrots, one turnip, half an onion, and two leeks; put these with two
ounces of butter in a covered saucepan for a few moments; moisten with
three pints of broth (No. 99), season with half a tablespoonful of salt,
and a teaspoonful of pepper. Cook for three-quarters of an hour, and
then add a handful of chiffonade (No. 132); when ready, serve with six
slices of toasted bread.
=3. Brunoise with Rice.=--The same as for No. 2, adding half a cupful of
uncooked rice about seventeen minutes before serving; taste to see if
sufficiently seasoned, and serve.
=4. Brunoise with Sorrel.=--The same, adding two good handfuls of
chopped sorrel about two minutes before serving.
=5. Beef à l’Anglaise.=--Cut up into small squares a quarter of a pound
of raw, lean beef; brown them a little in a saucepan on the hot range,
then moisten with three pints of broth (No. 99), add half a pint of
printanier (No. 51), a handful of barley, and half a pinch each of salt
and pepper. Boil thoroughly for half an hour, and a few moments before
serving put in one medium-sized sliced tomato, taste to see if
sufficiently seasoned, then pour the soup into a hot tureen, and send to
the table.
=6. Beef à l’Ecossaise, thickened.=--Brown in a little fat, in a
saucepan, a quarter of a pound of small squares of lean beef and a
sliced onion; moisten with three pints of broth (No. 99), adding half a
cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of
salt and a teaspoonful of pepper. Let cook for thirty minutes, then
serve.
=7. Busecca.=--Brown in a saucepan one pint of raw printanier (No. 51),
adding half a pint of chopped celery; let steam gently for about ten
minutes, then moisten with three pints of white broth (No. 99) and a
quarter of a pound of very finely shred tripe; season with half a
tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for
twenty-five minutes, and serve with a little grated cheese, separate.
=8. Bisque of Clams.=--Open twelve large clams, scald them whole in
their own juice, and drain. Then pound them in a mortar, and put them
back into a saucepan with the same water. Add one quart of white broth
(No. 99), one bouquet (No. 254), half a pint of raw rice, a little
pepper, but no salt; boil for forty-five minutes, then strain through a
fine sieve, adding half a cupful of good cream. Let it heat, but not
boil again, and serve with very small squares of fried bread.
=9. Bisque of Crabs.=--Boil four hard-shelled crabs in salted water for
about fifteen minutes; wash and drain them well, and proceed as for No.
8.
=10. Bisque of Lobster.=--The same as for No. 8. Two pounds of lobster
boiled in the shell will be sufficient; serve with small squares of
boiled lobster claw, cut in dice.
=11. Croûte-au-Pot.=--Take two carrots cut in round slices, one turnip,
cut the same, adding a few pieces of celery and half a quarter of
chopped-up cabbage; stew them for ten minutes in a covered saucepan,
with two ounces of butter; then moisten with three pints of white broth
(No. 99), adding half a tablespoonful of salt and a teaspoonful of
pepper. Boil well for thirty minutes, and serve with six pieces of dry
toasted rolls.
=12. Fish Chowder, Boston style.=--Take a nice live codfish of about six
pounds, cut the head off and remove all the bones, then cut the fish
into square pieces, place them in a bowl, and add half a pinch of salt
and a pint of cold water so as to have the flesh firm. Take the head and
bones, place them in a saucepan with two quarts of white broth (No. 99)
on the stove, and as soon as it comes to a boil, skim it well. Season
with one pinch of salt and half a pinch of pepper. Let boil for twenty
minutes. Peel and slice very fine one small, sound onion, place it in a
saucepan with one ounce of butter, half an ounce of salt pork, cut in
small dice-shaped pieces, let cook for five minutes, then add two
tablespoonfuls of flour. Stir well together for three minutes on a brisk
fire, being careful not to let it get brown. Strain the broth into a
bowl, and when all strained in, add it to the flour, stirring well until
all the broth is added. Let boil for ten minutes. Cut two good-sized,
sound potatoes in small dice-shaped pieces, add them to the soup. Boil
five minutes. Drain the codfish, wash it once more, and add it to the
soup. Boil five minutes more; add half a pint of cold milk, being very
careful not to allow to boil again; sprinkle a teaspoonful of chopped
parsley over, and serve very hot.
=13. Clam Chowder.=--Wash six fine, medium-sized potatoes, peel and cut
them into small dice-shaped pieces, wash again in fresh water, take them
up with a skimmer; place them in a stewpan large enough to hold three
quarts. Immediately add two quarts of cold water (not placing the pan
on the fire until so mentioned). Peel one medium-sized, sound onion,
chop it up very fine, and place it on a plate. Take a quarter of a bunch
of well-washed parsley greens (suppressing the stalks), place it with
the onions; wash well two branches of soup celery, chop it up very fine,
place it with the parsley and onions, and add all these in the stewpan.
Place the pan on a brisk fire. Season with a light pinch of salt, adding
at the same time a light tablespoonful of good butter. Let all cook
until the potatoes are nearly done; eighteen minutes will be sufficient.
Cut out from a piece of fresh pork, _crosswise_, one slice a third of an
inch thick, then cut it in pieces a third of an inch square, fry, and
reduce it in a pan on the hot stove for four minutes. Add it to the
broth, add also three-quarters of a teaspoonful of branch dry thyme.
Lightly scald four fine, medium-sized tomatoes, peel and cut them into
small pieces and add them to the preparation. Open and place in a bowl
twenty-four medium-sized, fine, fresh clams; pour into another bowl half
of their juice. Place the clams on a wooden board, cut each one into
four equal pieces, and immediately plunge them into the pan with the
rest; gently mix, so as to prevent burning at the bottom while boiling,
for two minutes. Range the pan on the corner of the stove to keep warm.
Season with a saltspoonful of black pepper, one tablespoonful of
Worcestershire sauce, gently stir the whole with a wooden spoon; break
in two pilot crackers in small pieces, stir a little again. Leave two
minutes longer in the same position, but under no circumstances allow to
boil. Pour it into a hot soup-tureen, and serve.