sorrel with the green leaves of a lettuce-head. Brown in a saucepan,
with two ounces of butter and a sliced onion, seasoning with half a
tablespoonful of salt and a teaspoonful of pepper. Moisten with three
pints of white broth (No. 99), add a handful of peas, the same of string
beans and asparagus tops; boil for three-quarters of an hour with an
ounce of butter; serve with six slices of toasted bread.
=15. How to Prepare Green Turtle.=--Select a medium-sized turtle, cut
off the head, and let it bleed for twelve hours. Remove the bones by
opening the sides; cut the carcass in pieces, and blanch them for three
minutes in boiling water. Lift off the top shell and place it in a
saucepan, covering it with white broth (No. 99), a handful of whole
pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all
the above spices and herbs carefully tied in a white cloth). Add a
handful of salt, and cook for about one hour. Drain, remove the bones,
cut the rest in dice-sized squares. Let the broth be reduced to
three-fourths its quantity, then put in the white, lean meat, letting it
cook for ten minutes, and then add the green part (the shell) of the
turtle. Fill some medium-sized pots with this, and when cooled off pour
hot lard over the tops. A good glassful of Madeira wine can be added to
the broth, according to taste.
=16. Green Turtle Soup.=--Place a pint of green turtle, cut into pieces
(No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet
(No. 254), a glassful of Madeira wine, a little bit of red pepper, half
a tablespoonful of salt, a little grated nutmeg, a teaspoonful of
English sauce, and a cupful of Espagnole sauce (No. 151). Boil for
twenty minutes, and serve with six slices of peeled lemon, after
suppressing the bouquet.
=17. Mock Turtle.=--To be prepared as for green turtle (No. 16),
substituting a pint of cooked calf’s-head for the turtle.
=18. Clear Green Turtle.=--Proceed the same as for the green turtle (No.
16), omitting the Espagnole sauce, but adding two tablespoonfuls of
dissolved corn-starch, also a quarter of a glassful more of Madeira wine
before serving.
=19. Giblets With Rice.=--Take three chicken giblets and brown them in a
saucepan, with half an ounce of fat and one sliced onion. Moisten with
one quart of white broth (No. 99), adding one thinly sliced carrot, half
a sliced turnip, a tablespoonful of well-washed rice, half a
tablespoonful of salt, and a very little pepper. Boil for thirty
minutes, and then put in one sliced tomato; cook for five minutes more,
and serve, adding one teaspoonful of Parisian sauce.
=20. Giblets à l’Ecossaise.=--The same as for No. 19, substituting half
a cupful of oatmeal for rice ten minutes before serving.
=21. Giblets with Barley.=--The same as No. 19, substituting barley for
rice forty minutes before serving.
=22. Giblets à l’Anglaise.=--Brown in a saucepan three minced giblets
with a sliced onion; moisten with one quart of white broth (No. 99),
adding a cupful of Espagnole sauce (No. 151), a bouquet (No. 254), half
a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a
tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for
about thirty minutes, and when done, serve with one chopped hard-boiled
egg.
=23. Gumbo With Frogs.=--Brown in half an ounce of butter, in a
saucepan, one chopped onion with about one ounce of raw ham cut into
dice shape, half a green pepper cut in small dice, and half a
tablespoonful of salt and a teaspoonful of pepper. Moisten with one
quart of white broth (No. 99), or consommé (No. 100), add one
tablespoonful of raw rice, six sliced gumbos, and one sliced tomato. Let
all cook thoroughly for about twenty minutes; and five minutes before
serving add a quarter of a pound of raw frogs cut up into small pieces.
=24. Gumbo of Crabs.=--The same as for No. 23; replacing the frogs by
three well-washed, minced, soft-shelled crabs five minutes before
serving.
=25. Frogs à l’Espagnole.=--The same as No. 23, adding one green pepper
and two tomatoes (as green peppers and tomatoes must predominate when
frogs are used instead of crabs), and omitting the gumbo.
=26. Oysters.=--Put thirty medium-sized oysters in their own water, with
half a pint of water added, in a saucepan, with a tablespoonful of salt
and half a teaspoonful of pepper, and one ounce of good butter. Let it
boil once only; then serve, adding half a pint of cold milk.
=27. Julienne.=--Cut into fine long shreds two carrots, half a turnip,
two leaves of celery, one leek, an eighth of a cabbage, and half an
onion; brown them in a saucepan with one ounce of butter; moisten with
one quart of white broth (No. 99), or consommé (No. 100), and season
with half a tablespoonful of salt and a teaspoonful of pepper. Cook for
thirty minutes; add two tablespoonfuls of cooked green peas, and one
tablespoonful of cooked string beans. Boil up again, and serve.
=28. Jardinière.=--The same as for No. 27, only the vegetables are cut
larger, and omit the cabbage. When ready to serve, add a handful of
chiffonade (No. 132) five minutes before serving.
=29. Shin of Beef Liée.=--Place ten pounds of leg of beef (shin) in a
saucepan, with one gallon of cold water, on the fire. When it comes to a
boil, thoroughly skim off all the scum. Add one good-sized carrot, one
sound onion, six cloves, eighteen whole peppers, a well-garnished
bouquet (No. 254), and two pinches of salt. Let all boil on a moderate
fire for four hours. Place in a saucepan two ounces of butter, four
tablespoonfuls of flour, mix well together, and place it also on a
moderate fire, stirring it once in a while until it has obtained a light
brown color, which will take six minutes. When the broth has boiled for
four hours, strain either through a napkin or a sieve into a vessel and
let cool for five minutes; then gradually add it to the flour, stirring
until all is added; place it on the fire, and when it boils skim it once
more, and let cook for ten minutes. Cut a piece of four ounces of the
meat of the cooked shin of beef into small dice-shape pieces half an
inch square, add them to the soup, let all boil ten minutes; squeeze in
the juice of one medium-sized sound lemon, add a glassful of Madeira
wine, and serve in hot tureen.
=30. Mutton with Barley.=--Cut in small squares a quarter of a pound of
lean mutton, and brown them in saucepan, with a little fat, on the hot
range, with half a chopped sound onion. Moisten with three pints of
white broth (No. 99), and season with half a pinch of salt, and half a
pinch of pepper; add half a pint of printanier (No. 51), a little cut-up
celery, and a tablespoonful of well-washed barley. Boil well together
for forty minutes; pour into a hot soup-tureen and serve.
=31. Mutton à l’Ecossaise.=--The same as for No. 30, substituting half a
cupful of oatmeal for the barley ten minutes before serving.
=32. Mikado.=--Cut half of a small breast of chicken, a quarter of a
pound of very lean veal, and a quarter of a pound of lean mutton, into
small equal-sized dice-shaped pieces, and put them in a saucepan on the
hot stove, with two ounces of good butter. Cook for five minutes,
stirring with the spatula; then moisten with two quarts of broth (No.
99), adding a finely chopped medium-sized onion, the same of green
pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254).
Season with a tablespoonful of salt and a teaspoonful of pepper, and,
after cooking for thirty minutes, add three tablespoonfuls of raw rice
and cook again for thirty minutes. Remove the bouquet, skim thoroughly,
and pour the soup into a hot soup-tureen to serve.
=33. Westmoreland Soup.=--Put into a saucepan one quart of broth (No.
99), one quart of Espagnole sauce (No. 151), three tablespoonfuls of
Parisian sauce, a little cayenne pepper (about the equivalent of a green
pea), and a bouquet (No. 254); place the saucepan on the hot stove, and
add two cooked and boned calf’s feet, cut into small square pieces, and
pour in a glassful of good Madeira wine. Cook for thirty minutes, remove
the bouquet, and skim the fat from the surface; pour the soup into a hot
tureen; add eighteen cooked chicken quenelles (No. 226), then send to
the table.
=34. Mulligatawney.=--Cut a quarter of a medium-sized raw chicken in
pieces, with half a green pepper, half an ounce of lean raw ham, and
half a finely sliced onion. Brown the whole for five minutes in a
saucepan; moisten with one quart of white broth (No. 99), adding a
quarter of a pint of very finely cut printanier (No. 51), a teaspoonful
of curry, and half a green apple cut into small pieces, one slice of
egg-plant cut into small pieces, and a tablespoonful of uncooked rice.
Season with half a tablespoonful of salt and a teaspoonful of pepper;
boil for twenty-five minutes and serve.
=35. Mulligatawney à la Delmonico.=--The same as for No. 34, but instead
of the printanier use two tablespoonfuls of rice, adding twelve
medium-sized oysters two minutes before serving.
=36. Menestra.=--Cut up all together into fine pieces two carrots, half
a turnip, two leeks, a quarter of a cabbage, half an onion, and one
stalk of celery, and steam them in two ounces of butter for about ten
minutes in a covered saucepan; moisten with three pints of white broth
(No. 99), adding one tablespoonful of washed rice, a bouquet (No. 254),
and half a tablespoonful of salt and a teaspoonful of pepper. Boil well
for thirty minutes, and serve with two tablespoonfuls of grated cheese
separately for each person.
=37. Napolitaine.=--Cut into small pieces a quarter of a raw chicken;
brown them well in one ounce of butter, with an ounce of lean raw ham,
half a green pepper, half a sliced onion, also one carrot cut in the
same way. Steam for ten minutes in a saucepan, then moisten with three
pints of white broth (No. 99); season with half a tablespoonful of salt
and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let
it simmer until half cooked (about fifteen minutes), then throw in one
ounce of pieces of macaroni and half a tomato. Boil again for ten
minutes, and serve with two tablespoonfuls of grated cheese separately.
=38. Ox-Tail with Barley.=--Cut a small ox-tail into little pieces, wash
well, drain them, then place in a saucepan with a quarter of an ounce of
butter, fry for ten minutes on the hot stove. Moisten with three pints
of consommé (No. 100); season with half a pinch of salt and half a pinch
of pepper. Cook for one hour. Then add half a pint of printanier (No.
51), one tablespoonful of well-washed barley, and a teaspoonful of
Parisian sauce. Cook for forty minutes, then skim the fat off, and a few
moments before serving add one medium-sized, red, sliced tomato to the
soup.
=39. Ox-Tail à l’Ecossaise.=--The same as for No. 38, substituting half
a cupful of oatmeal for the barley ten minutes before serving.
=40. Ox-Tail à l’Anglaise.=--Cut a small ox-tail into pieces, and fry
them the same as in No. 38. Moisten with a quart of consommé (No. 100),
and one pint of Espagnole sauce (No. 151). Cook for one hour, then
season with a pinch of pepper, add one tablespoonful of well-washed
barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira
wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes,
skim off the fat, then serve with six slices of lemon, and one chopped
hard-boiled egg, and suppressing the bouquet.
=41. Sorrel with Asparagus-tops.=--Chop up fine one quart of well picked
and washed sorrel; put it in a saucepan with two ounces of butter. Let
it steam for ten minutes; then moisten with three pints of white broth
(No. 99), adding half a cupful of asparagus-tops, and half a
tablespoonful of salt and a teaspoonful of pepper. Cook together for
twenty-five minutes, and when about serving thicken it with the yolk of
one egg in half a cupful of cream. Serve with six sippets of toast.
=42. Sorrel with Rice.=--The same as for No. 41, using two
tablespoonfuls of rice twenty minutes before serving, instead of the
asparagus, and omitting the sippets of toast.
=43. Purée Jackson.=--Cut one pint of potatoes into pieces and cover
them with one quart of white broth (No. 99) in a saucepan. Press the
broth through a napkin, adding about two ounces of butter and a bouquet
(No. 254.) Season with half a tablespoonful of salt and a teaspoonful of
pepper, cook well for thirty minutes, then strain the soup, adding half
a cupful of cream, and serve with six sippets of toast. Do not let it
boil again after the cream has been added.
=44. Purée Parmentier.=--The same as for No. 43, adding one bunch of
cut-up leeks fifteen minutes before serving.
=45. Purée Bretonne.=--The same as for No. 43, substituting one pint of
dried white beans, previously soaked for four hours in cold water, for
the potatoes.
=46. Purée Faubonne.=--The same as for No. 43, using one pint of lentils
instead of potatoes. (Lentils must also be soaked for four hours before
using.) Throw in two tablespoonfuls of cooked green peas and a pinch of
chopped parsley one minute before serving.
=47. Purée Crécy.=--Steam four medium-sized finely chopped carrots for
fifteen minutes in a saucepan, with two ounces of butter; then moisten
with one quart of white broth (No. 99), adding half a cupful of raw
rice, one bouquet (No. 254), and half a tablespoonful of salt and a
teaspoonful of pepper. Cook thoroughly for thirty minutes, then strain
through a fine colander. Finish with half a cupful of cream, and serve
with two tablespoonfuls of croûtons (No. 133).
=48. Purée Condé.=--Place in a saucepan on the fire one pint of red
beans, previously soaked for four hours in cold water. Moisten with one
quart of white broth (No. 99), and add two ounces of blanched salt pork,
one onion, one carrot, a bouquet (No. 254), and a teaspoonful of pepper.
Cook thoroughly for one hour; then strain, add half a glassful of
claret, and then serve with two tablespoonfuls of square croûtons of
fried bread (No. 133).
=49. Purée of Green Peas.=--The same as for No. 48, using a pint of
green peas instead of red beans, and adding half a cupful of cream in
the place of claret, and one ounce of butter, one minute before serving.
=50. Purée Mongole.=--Boil in a saucepan half a cupful of dried peas in
two gills of white broth (No. 99), for one hour; if fresh peas, half an
hour will be sufficient. Cut up in julienne shape, one medium-sized
sound carrot, one small turnip, and one leek; place them in a saucepan
with half an ounce of butter on the hot stove, cover the pan, and let
simmer for five minutes. Peel two good-sized ripe tomatoes, cut them
into quarters, put them in a saucepan with a quarter of an ounce of
butter; season with one pinch of salt and half a pinch of pepper, add
one gill of white broth (No. 99). Let cook for twenty minutes on a brisk
fire. Then strain the tomatoes through a fine sieve into a bowl, add
them now to julienne, let all cook five minutes longer; strain the peas
through the sieve into the julienne, let the whole come to a boil, and
serve in a hot soup-tureen.
=51. Printanier Grenat.=--Cut into small pieces two carrots, half a
turnip, half an onion, two leaves of celery, and two leeks; steam them
well for ten minutes in a saucepan with one ounce of butter; then
moisten with three pints of consommé (No. 100), adding two
tablespoonfuls of rice, half a pinch each of salt and pepper. Cook
thoroughly for thirty minutes and five minutes before serving put in one
cut-up raw tomato.
=52. Printanier Chasseur.=--Proceed as for No. 51, only replacing the
tomato with half the breast of a cooked grouse, partridge, or any other
game, cut into small pieces, and twelve quenelles (No. 221).
=53. Paysanne.=--Cut in square-shaped pieces two carrots, half a turnip,
an eighth of a cabbage, half an onion, one potato, and two leaves of
celery. Steam them for ten minutes with two ounces of butter in a
saucepan; then moisten with three pints of white broth (No. 99); season
with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for
thirty minutes, and when serving add six thin slices of bread.
=54. Pot-au-Feu.=--Family Soup.--Thoroughly wash twice in cold water,
either six pounds of brisket or eight pounds of shin of beef. Place it
in the stock-pot, and entirely cover with cold water; place it on the
fire, and be very careful, as soon as it comes to a boil, to thoroughly
skim off all the scum. Add two medium-sized, sound, well-cleaned
carrots, one turnip, one good-sized, well-peeled onion with six cloves
stuck in it, and two leeks tied together. Season with two pinches of
salt, and eighteen whole peppers; let boil for four hours. Strain either
through a napkin or a sieve into a bowl; cut the carrots into round
pieces, quarter of an inch thick, turnip the same, as also the leeks;
add all these to the broth, and serve with six quarters of toasted
rolls.
=55. A la Russe.=--Cut into pieces one ounce each of lean, raw ham,
mutton, beef, and veal; brown them well in one ounce of butter with the
half of a finely shred onion for five minutes. Moisten with one quart of
white broth (No. 99), then throw in half a pint of prepared printanier
as for No. 109, and a tablespoonful of raw rice. Boil thoroughly for
thirty minutes, season with two teaspoonfuls of pepper, and five
minutes before serving add a handful of chiffonade (No. 132).
=56. Spaghetti with Tomatoes.=--Pour into a saucepan one pint of white
broth (No. 99), one pint of tomato sauce (No. 205), and season with half
a pinch each of salt and pepper. Let it boil well for ten minutes; then
throw in half a pint of cooked spaghetti--cut about three-quarters of an
inch in length; cook again for five minutes, tossing them well
meanwhile, and serve very hot.
=57. Tomatoes with Rice.=--The same as for No. 56, using three
tablespoonfuls of raw rice twenty minutes before serving instead of the
cooked spaghetti.
=58. Tomatoes à l’Andalouse.=--Boil together in a saucepan one pint of
tomato sauce (No. 205), and three pints of consommé (No. 100). Add half
a tablespoonful of salt and a teaspoonful of pepper; then put in two
tablespoonfuls of tapioca, stirring it well all the time. Cook for
fifteen minutes, and add twelve chicken quenelles (No. 226); then serve.
=59. Tomato with Sago.=--Boil for ten minutes in a saucepan one pint of
tomato sauce (No. 205), and three pints of consommé (No. 100), seasoning
with half a pinch each of salt and pepper; add two tablespoonfuls of
sago, cook again for fifteen minutes, gently stirring, and serve.
=60. Terrapin--how to prepare it.=--Take live terrapin, and blanch them
in boiling water for two minutes. Remove the skin from the feet, and put
them back to cook with some salt in the saucepan until they feel soft to
the touch; then put them aside to cool. Remove the carcass, cut it in
medium-sized pieces, removing the entrails, being careful not to break
the gall-bag. Put the pieces in a smaller saucepan, adding two
teaspoonfuls of pepper, a little nutmeg, according to the quantity, a
tablespoonful of salt, and a glassful of Madeira wine. Cook for five
minutes, and put it away in the ice-box for further use.
=61. Terrapin Soup.=--Put in a saucepan one pint of Espagnole sauce (No.
151) and half a pint of consommé (No. 100). Add a good bouquet (No.
254), one tablespoonful of Parisian sauce, a very little red pepper, the
same of nutmeg, and half a glassful of Madeira wine. Boil for twenty
minutes, being careful to remove the fat, if any; add half a pint of
terrapin prepared as above (No. 60), and boil for ten minutes longer.
Then serve with six slices of lemon, always removing the bouquet.
=62. Chicken à la Richmond.=--Place a quarter of a medium-sized chicken,
previously boned, into a saucepan with one ounce of butter or fat, one
finely shred onion, and half a green pepper, also shred. Fry well
together for ten minutes; then moisten with three pints of white broth
(No. 99), adding a teaspoonful of powdered curry, diluted in two
tablespoonfuls of broth, good bouquet (No. 254), a spoonful of Lima
beans, two tablespoonfuls of fresh corn, and six cut-up gumbos,
suppressing the stalks. Season with half a tablespoonful of salt, and a
teaspoonful of pepper; cook thoroughly for thirty-five minutes; remove
the bouquet and serve.
=63. Chicken Piémontaise.=--The same as No. 37, omitting the carrots and
rice.
=64. Chicken Hollandaise.=--Cut one quarter of a medium-sized raw
chicken into small pieces with half an onion; brown well together for
ten minutes in a saucepan with an ounce of butter, and moisten with
three pints of consommé (No. 100). Add three tablespoonfuls of raw rice,
half a tablespoonful of salt, a very little red pepper, and a bouquet
(No. 254). Boil thoroughly for twenty minutes; remove the bouquet, and
serve.
=65. Chicken à la Créole.=--The same as for No. 64, adding half a
chopped green pepper, one ounce of lean, raw ham, cut in small pieces.
Five minutes before serving put one cut tomato in the soup.
=66. Chicken à la Portugaise.=--Prepare the chicken as for No. 64; add
half a pint of cooked printanier (No. 51) cut very fine five minutes
before serving.
=67. Chicken à l’Okra.=--The same as for No. 65, adding twelve raw okras
cut in small pieces ten minutes before serving.
=68. Chicken with Leeks.=--Brown for ten minutes, in one ounce of butter
in a saucepan, one quarter of a medium-sized chicken with half a cut-up
small onion; moisten with three pints of consommé (No. 100), adding
three leeks cut in pieces, a bouquet (No. 254), and half a tablespoonful
of salt and a teaspoonful of pepper. Boil thoroughly for thirty minutes
and serve, suppressing the bouquet.
=69. Chicken à la Turque.=--Brown in a saucepan a quarter of a raw
chicken in one ounce of butter, with one ounce of raw ham and a sliced
onion, moisten with a quart of consommé (No. 100), and half a pint of
tomato sauce (No. 205), add two tablespoonfuls of raw rice, a bouquet
(No. 254), half a tablespoonful of salt, half a cut-up green pepper, and
one teaspoonful of diluted curry. Boil for thirty minutes and serve,
removing the bouquet.
=70. Cream of Asparagus.=--Put two ounces of butter in a saucepan,
adding three tablespoonfuls of flour; stir well, and moisten with three
pints of white broth (No. 99). Put in the equivalent of half a bunch of
asparagus; add a bouquet (No. 254), twelve whole peppers, and half a
tablespoonful of salt. Boil thoroughly for thirty minutes; then strain
through a fine sieve, add half a cupful of cream, and serve either with
a handful of cooked asparagus tops or croûtons soufflés (No. 134).
=71. Cream of Celery.=--Heat half a pint of mirepoix (No. 138) in a
saucepan with an ounce of butter, adding three tablespoonfuls of flour;
moisten with three pints of white broth (No. 99), put in half a bunch of
celery with a little nutmeg, and half a tablespoonful of salt; let boil
well for forty-five minutes then strain through a sieve; add half a
cupful of cream, and serve with two tablespoonfuls of croûtons (No.
133).
=72. Cream of Artichokes.=--Heat half a pint of mirepoix (No. 138) in a
saucepan with one ounce of butter, adding three tablespoonfuls of flour,
and half a tablespoonful of salt; moisten with three pints of white
broth (No. 99), and put in two well-pared, fresh, or three canned,
artichokes, and cook well for thirty minutes; strain through a sieve,
stir in half a cupful of cream, and serve with a handful of croûtons
soufflés (No. 134).
=73. Cream of Cauliflower.=--Proceed the same as for No. 72, omitting
the mirepoix, and substituting half a medium-sized cauliflower instead
of artichokes.
=74. Cream Palestine.=--Boil for about twenty-five minutes half a pound
of Jerusalem artichokes; peel and mash them well, then put them in a
saucepan with one ounce of butter, moistening with three pints of white
broth (No. 99), and half a pint of mirepoix (No. 138). Add three
tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook
thoroughly for thirty minutes; then strain through a sieve, and finish
with half a cupful of cream, and a handful of croûtons soufflés (No.
134).