shred onion, one ounce of butter, a chopped green pepper, six minced
mushrooms, and one large, finely cut-up tomato; season with half a pinch
of pepper and one pinch of salt, adding a spoonful of tomato sauce (No.
205); let cook for fifteen minutes. Make a plain omelet with twelve
eggs, as for No. 450, fold the opposite side, and put more than half of
the stew inside of it, say three-quarters; fold the other side up, and
turn it on a long dish, then pour the rest of the sauce around, and
serve.
=473. Omelet Mexicaine.=--Have a pint of velouté sauce (No. 152) in a
saucepan, place it on a moderate fire, add a piece of lobster butter
(No. 149) about the size of an egg, twenty-four shelled and cooked
shrimps, and season with half a pinch of salt and a very little pepper.
Let cook for three minutes, stirring it lightly, then add half of a
good-sized, empty and peeled green pepper, finely hashed; cook for two
minutes longer, then let rest on the corner of the stove. Make an omelet
with twelve eggs, as for No. 450, fold up the opposite side, pour half
of the preparation in the centre, fold the other end up, turn the omelet
on a hot dish, and garnish both sides with the rest of the shrimps,
pouring the balance around the dish; then send to the table.
=474. Omelet Soufflée, for Six Persons.=--Have a deep, cold, silver dish
ready, fifteen inches long by eleven wide. Put into a vessel four ounces
of powdered sugar. Break twelve fresh eggs, drop the whites into a
copper basin, and the yolks of five into the vessel containing the
sugar, reserving the other seven yolks for other purposes. Add to the
vessel containing the sugar and yolks a light teaspoonful of vanilla
essence: now with the wooden spatula, begin to beat the yolks with the
sugar as briskly as you possibly can for fifteen minutes. Lay it aside.
Then with the aid of a pastry wire-whip, beat up to a very stiff froth
the twelve egg whites in the copper basin, which will take from twelve
to fifteen minutes. Remove the pastry wire-whip; take a skimmer in the
right hand, and with the left take hold of the vessel containing the
preparation of the yolks and sugar. Gradually pour it over the whites,
and with the skimmer gently mix the whole together for two minutes. The
preparation will now be of a light, firm consistency. Now, with the aid
again of the skimmer, take up the preparation and drop it down in the
centre of the cold dish, ready as above mentioned, taking special care
to pile it as high as possible, so as to have it of a perfect
dome-shape; a few incisions can be made all around, according to taste;
immediately place it in a moderate oven to bake for fifteen minutes.
Take it out of the oven, and, in order to avoid burning or soiling the
table-cloth, lay the dish containing the omelet on another cold one,
liberally sprinkle powdered sugar over it, and immediately send to the
table.
N. B.--Special care should be taken when piling the preparation into the
cold, silver dish; and the making of the incisions should be done as
rapidly as possible, so that success will be certain. When desired, the
vanilla essence can be substituted with the same quantity of
orange-flower water.
=475. Sweet Omelet.=--Beat and sweeten with one ounce of sugar twelve
eggs; make an omelet as for No. 450, using one ounce of fresh butter;
turn it on a dish, and dredge another ounce of sugar over, then glaze it
with a hot shovel or salamander, and serve very warm.
=476. Omelet au Kirsch, or Rum.=--Make a sweet omelet with twelve eggs
as for the above (No. 475); when completed and glazed, throw around it a
glassful of kirsch, and set the omelet on fire; serve it while burning.
Rum omelet is prepared exactly the same way, substituting rum for
kirsch.
=477. Omelet Célestine.=--Pulverize six macaroons, put them in a bowl,
adding three tablespoonfuls of apple jelly (No. 1327) and one spoonful
of whipped cream (No. 1254); mix well with the spatula. Make a sweet
omelet as for No. 475, with twelve eggs; fold the opposite side up, pour
the mixture into the centre, fold the other end up, turn it on a hot
dish, and sprinkle the top with three tablespoonfuls of powdered sugar;
glaze the omelet with a hot shovel or salamander, and decorate it with
three lady-fingers (No. 1231) cut in two, also a cupful of whipped cream
(No. 1254), the latter poured into a paper-funnel, and piped over in any
design the fancy may dictate.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a
teaspoonful.
BEEF.
=478. Braised Beef à la Morlaisienne.=--Procure a rump-piece of beef
weighing three pounds, lard it with four large pieces of salt pork,
seasoned with a pinch of chopped parsley and a crushed garlic. Lay the
beef in a saucepan, with pieces of salt pork or fat at the bottom, add
one sliced onion, the round slices of one carrot, one sprig of thyme,
and a bay-leaf; season with a pinch of salt and half a pinch of pepper,
then cover, and brown it well on both sides for ten minutes. Moisten
with half a pint of white broth (No. 99) and half a pint of Espagnole
sauce (No. 151), then cook for one hour. When finished, lay it on a
dish, garnishing with six stuffed cabbages (No. 919). Skim off the fat,
strain the gravy, and pour the sauce over, or else serve it in a
separate sauce-bowl.
=479. Braised Beef à la Mode.=--Lard and prepare a piece of beef
weighing three pounds as for the above (No. 478). Let it marinate for
twelve hours in the juice of half a lemon, with one good pinch of salt,
the same quantity of pepper, one sprig of thyme, two bay-leaves, and
half a bunch of parsley-roots. Put the meat in a saucepan with half an
ounce of butter, and let both sides brown well for ten minutes; take it
out and lay it on a dish, then add to the gravy about two tablespoonfuls
of flour, stirring it well, and moisten with one quart of broth (No.
99), mingling it carefully while the sauce is boiling. Replace the beef
in the saucepan with two sliced carrots and twelve small glazed onions
(No. 972), and cook for one hour, adding a strong bouquet (No. 254), a
glassful of claret wine, if desired, and a little crushed garlic, also
half a pinch of salt, and the third of a pinch of pepper. Serve on a hot
dish, skim the fat off the gravy, straining it over. Arrange the carrots
and onions in clusters around the dish, and serve.
All braised beef to be prepared exactly the same, only adding different
garnishings.
=480. Braised Beef à la Providence.=--Braise a piece of beef of three
pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a
cupful of flageolet-beans, and a cupful of cooked carrots cut with a
vegetable-scoop five minutes before serving. Place the vegetables with
the skimmed gravy in a pan, reduce for five minutes. Dress the beef on a
hot dish, arrange the vegetables in four heaps, one at each end of the
dish and one on each side of it. Pour the gravy over the beef, and
serve.
=481. Braised Beef à l’Orsini.=--Braise a piece of beef as for No. 479,
serve it on a dish garnished with rice, prepared as follows: with some
cold risotto (No. 1017) form six balls the size of an egg; roll them in
bread crumbs, then dip them in beaten eggs, lard them with half-inch
slices of cooked, smoked tongue, and fry in hot fat for three minutes.
Serve these round the beef, with its own gravy well skimmed and strained
over.
=482. Braised Beef à la Flamande.=--Prepare the beef as for No. 479, and
serve it decorated with clusters of a quarter of a cooked, red cabbage,
two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots,
and turnips should always be cooked separately).
=483. Braised Beef en Daube.=--Add to a piece of braised beef, as for
No. 479, one ounce of salt pork cut into small square pieces, the round
slices of two carrots, and twelve glazed onions (No. 972), also one
cut-up turnip. Put all these ingredients in the saucepan with the beef,
three-quarters of an hour before serving.
=484. Braised Beef à la Bignon.=--Braise a piece of beef as for No. 479.
Take six large potatoes and pare them as round as possible, scoop out
the insides with a Parisian potato-spoon, being careful not to break
them, parboil them slightly for three minutes on a quick fire, and then
fill them with any kind of forcemeat handy; place them in the oven with
two tablespoonfuls of clarified butter, and bake well for twenty
minutes. Serve them around the beef, three on each side of the dish.
=485. Braised Beef, Russian Sauce.=--Cook a piece of braised beef as for
No. 479, and serve it with a little of the gravy on the dish, and half a
pint of Russian sauce (No. 211) separate.
=486. Smoked Beef à la Crême.=--Take one pound of very finely minced
smoked beef, put it in a stewpan with half an ounce of butter, cook for
two minutes, and moisten slightly with half a cupful of cream, adding
two tablespoonfuls of béchamel (No. 154), and serve as soon as it boils.
(Do not salt it).
=487. Beefsteak Pie à l’Anglaise.=--Slice two pounds of lean beef in
half-inch-square slices, add two sliced onions, and stew together in a
saucepan with one ounce of butter for ten minutes, stir in two
tablespoonfuls of flour, and mix well; moisten with one quart of water
or white broth (No. 99), still stirring. Season with a pinch each of
salt and pepper, and add a bouquet (No. 254); let cook for twenty
minutes, take out the bouquet, and fill a deep dish with the above
preparation. Cut two hard-boiled eggs in slices, and lay them on top,
cover with pie-crust (No. 1077), glaze the surface with egg yolk, and
bake a light brown color for about eight minutes in the oven; then
serve.
=488. Beefsteak Pie à l’Américaine.=--Proceed the same as for No. 487,
but using in place of the eggs one pint of potatoes cut with a
vegetable-scoop, also one ounce of lard, cut in small pieces, and
cooking them with the beef the same length of time.
=489. Corned Beef with Spinach.=--Take three pounds of rump or brisket
of corned beef, and put it into a saucepan, covering it with fresh
water; boil briskly for an hour and a half, and serve with boiled
spinach à l’Anglaise (No. 940).
=490. Corned Beef with Kale-sprouts.=--The same as for the above, only
adding two quarts of kale-sprouts, half an hour before the beef is
cooked, then arrange the cooked kale-sprouts on a dish, and put the
corned beef over, and serve.
=491. Sirloin Steak, or Entrecôte à la Bordelaise.=--Procure two sirloin
steaks of one pound each; season them with one pinch of salt and half a
pinch of pepper. Baste on both sides with half a tablespoonful of oil,
and put them on a broiler over a bright charcoal fire; broil them for
six minutes on each side, and then place them on a hot serving-dish.
Pour a pint of Bordelaise sauce (No. 186) over the steaks, being careful
to have the rounds of marrow on top of the steaks unbroken, and serve
very hot. (Broiled sirloin steaks are all to be prepared as above, only
adding different sauces or garnishings).
=492. Sirloin Steak à la Béarnaise.=--Prepare and broil two sirloin
steaks as for No. 491, and when cooked, pour over half a pint of
Béarnaise sauce (No. 166), and serve.
=493. Sirloin Steak à la Moëlle.=--Broil two sirloin steaks as for No.
491, take half a pint of Madeira sauce (No. 185), and to it add six
drops of tarragon-vinegar, also the marrow of one marrow-bone cut in
round slices. Boil once only, then pour the sauce over the steaks, and
serve very hot.
=494. Sirloin Steak Larded à la Duchesse.=--Procure a piece of four
pounds of tender sirloin, pare and trim it nicely, taking out the bones;
lard it over the top with a small larding-needle, and season with half a
pinch of salt and a third of a pinch of pepper. Line a baking-dish with
some pork-skin, one medium-sized, sliced carrot, half a bunch of
well-cleaned and pared parsley-roots, one peeled, sound, sliced onion,
one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it
in the oven to roast for thirty minutes. Take from out the oven, dress
on a hot dish, leave it at the oven door; add half a pint of white
broth (No. 99) or consommé (No. 100) to the gravy, boil it for two
minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve
separate.
=495. Sirloin Steaks à la Parisienne.=--Broil two sirloin steaks as for
No. 491, and serve surrounded with one pint of cooked Parisian potatoes
(No. 986), and half a gill of maître d’hôtel butter (No. 145).
=496. Sirloin Steaks aux Cêpes.=--Lay two broiled sirloin steaks, as for
No. 491, on a hot dish; cut six medium-sized cêpes into quarter pieces,
put them in a frying-pan with one tablespoonful of oil, and fry for two
minutes with one finely chopped shallot and a quarter of a clove of
crushed garlic. Add these ingredients to half a pint of Madeira sauce
(No. 185), and boil for two minutes longer, then pour over the steaks,
besprinkle with a teaspoonful of chopped parsley, and serve.
=497. Sirloin Steak, with Green Peppers.=--Dish two broiled sirloin
steaks (No. 491), and pour over them a sauce made as follows: empty
three green peppers, mince them very fine, suppressing the seeds, and
put them in a stewpan with a tablespoonful of oil. Cook for about three
minutes, moistening with half a pint of Madeira sauce (No. 185); cook
for five minutes longer, then pour the sauce over the steaks, and serve.
=498. Sirloin Piqué à la Bordelaise.=--Proceed the same as for No. 491,
adding a pint of Bordelaise sauce (No. 186) separately.
=499. Sirloin Piqué, Marrow sauce.=--The same as for No. 491, only
serving with a pint of hot marrow garnishing (No. 244) separately.
=500. Minced Beef à la Provençale.=--Cut into small slices a piece of
beef weighing one pound and a half, put them in a saucepan with two
tablespoonfuls of oil and two medium-sized, chopped onions; brown them
together for five minutes, then add two tablespoonfuls of flour, and
cover with a pint and a half of white broth (No. 99). Stir well and put
in two cut-up tomatoes, two crushed cloves of garlic, and six finely
shred mushrooms; season with a good pinch of salt and a pinch of pepper;
place the lid on the pan. Let cook for twenty minutes, then dress on a
hot dish. Arrange six heart-shaped croûtons (No. 133) around the dish,
and serve.
=501. Minced Beef à la Portugaise.=--The same as for the above, only
leaving out the mushrooms, and garnishing with six timbales prepared as
follows: thoroughly clean the interiors of six small timbale-molds, then
butter them well inside. Fill them up half their height with hot, boiled
rice, well pressed down, so that when unmolding they will hold perfectly
firm. Place them in the hot oven for two minutes. Unmold and arrange
them around the dish at equal distances; dress six small, hot, roasted
tomatoes (No. 1028), one on top of each column of rice, and then serve.
=502. Minced Beef à la Catalan.=--Proceed as for No. 500, browning the
meat in oil, and adding two very finely chopped shallots, one onion, and
a green pepper cut into pieces. When well browned, after five minutes,
put in a pint of Espagnole sauce (No. 151), half a pinch of salt, and
the same of pepper. Cook again for fifteen minutes and serve, with a
teaspoonful of chopped parsley strewn over.
=503. Broiled Tenderloin of Beef.=--Procure two and a half pounds of
tenderloin of beef; pare, cut it into three equal parts, flatten a
little, then place them on a dish, and besprinkle with a pinch of salt,
and the same of pepper. Baste them with one teaspoonful of sweet oil;
roll them well, and put them on the broiler on a moderate fire; let cook
for five minutes on each side; then place them on a hot dish, and use
any kind of sauce or garnishing desired.
All broiled tenderloins are prepared the same way.
=504. Broiled Tenderloin à la Chéron.=--Broil three tenderloin steaks,
as for No. 503; lay them on a dish on the top of a gill of hot Béarnaise
sauce (No. 166), place on each steak one hot artichoke-bottom filled
with hot Macédoine (No. 1032), pour just a little meat-glaze (No. 141)
over, and serve.
=505. Tenderloin à la Nivernaise.=--Broil three tenderloin steaks, as
for No. 503; put them on a hot dish, with half a pint of garnishing of
mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and
serve.
=506. Tenderloin à la Florentin.=--Prepare three fillets the same as for
No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and
garnish with three hot artichokes à la Florentin (No. 903), and serve.
=507. Tenderloin à la Trianon.=--Broil three fillets, as for No. 503;
pour half a pint of Béarnaise sauce (No. 166) over, and garnish with
four slices of truffles on each; also a little meat-glaze (No. 141), and
serve.
=508. Broiled Tenderloin aux Gourmets.=--Have three tenderloin steaks
prepared as for No. 503; when taken from the broiler, place them on a
warm dish, and have already prepared the following garnishing: put in a
saucepan one pint of Madeira sauce (No. 185); add to it two truffles cut
into square pieces, four mushrooms, an artichoke-bottom, and a small
blanched sweetbread, either from the throat or heart, all well minced
together. Cook for ten minutes; then pour this over the hot
serving-dish. Dress the fillets over, and serve.
=509. Mignons Filets à la Pompadour.=--After procuring two and a half
pounds of fine, tender fillet of beef, pare it nicely all around; then
cut it into six equal, small fillets. Flatten them slightly and equally.
Place on a dish, season with a pinch of salt and half a pinch of pepper,
evenly divided. Place them in a pan on the hot range, with half a gill
of clarified butter, and cook them for four minutes on each side.
Prepare a pint of Béarnaise sauce, as in No. 166. Dress three-quarters
of it on a hot dish (reserving the other quarter for further action).
Lay six round-shaped pieces of bread-croûtons, lightly fried in butter,
over the Béarnaise sauce; dress the six fillets, one on top of each
croûton; arrange then six warm artichoke-bottoms right in the centre of
the fillets. Fill up the artichokes with a tablespoonful of hot
Jardinière (No. 1033). Evenly divide the remaining quarter of a pint of
hot Béarnaise sauce over the Jardinière. Cut into six even slices one
good-sized, sound truffle; place one slice on the top of each, right in
the centre of the Béarnaise sauce, and send to the table as hot as
possible.
=510. Mignons Filets à la Moëlle.=--Prepare and fry six small fillets as
for the above (No. 509) for three minutes on both sides; lay them on a
dish, adding one pint of hot Madeira sauce (No. 185) with six drops of
tarragon-vinegar and eighteen round slices of marrow. Let boil once
only; then pour the sauce around the dish, dressing the marrow on top of
the fillet, and serve.
=511. Mignons Filets, Marinated, Russian Sauce.=--Trim nicely and lard
six fillets of beef--tail ends weighing each a quarter of a pound--steep
them in a cooked marinade (No. 139) for twelve hours; then drain, and
cook them in a sautoire, with one ounce of clarified butter, for three
minutes on each side, and serve with one pint of Russian sauce (No. 211)
on the dish, and the fillets on top.
=512. Mignons Filets à la Bernardi.=--Prepare six small fillets, as
directed for No. 509; cook them for three minutes on each side; then lay
them on a dish and pour over half a pint of hot Madeira sauce (No. 185).
Serve with six small croûstades (No. 264), garnished with Macédoine (No.
1032), and six large game quenelles (No. 228).
=513. Mignons Filets à la Bohémienne.=--Lay on a dish six small fillets
prepared the same as for No. 509. Pour over them half a pint of hot
Madeira sauce (No. 185). Make six small croûstades (No. 264), fill them
with a cooked macaroni à la creme (No. 954) cut into small pieces; also
two tablespoonfuls of grated cheese. Cover them with a round slice of
cooked smoked tongue, and garnish the steaks with these.
=514. Mignons Filets à la Parisienne.=--Pare nicely six small fillets;
cook three minutes, as directed in No. 509; put half a pint of Madeira
sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all
cut in slices. Let cook for ten minutes. Nicely arrange six small, round
croûtons on the hot dish; dress the fillets over them, and pour the
sauce around, but not over them; then serve.
=515. Mignons Filets aux Pommes-de-terre Parisiennes.=--When cooked the
same as the above, for three minutes, pour over the fillets placed on a
dish half a gill of good maître d’hôtel butter (No. 145) thickened with
some meat-glaze (No. 141), and garnish with half a pint of Parisian
potatoes (No. 986.)
=516. Tenderloin Piqué à la Duchesse.=--Procure four pounds of
tenderloin; pare it well, and lard it, using a fine needle. Line the
bottom of a roasting-pan with some pork-skin, one sliced onion, one
sliced carrot, and half a bunch of well-washed parsley-roots. Place the
tenderloin on top; add a pinch of salt, and roast it in a brisk oven for
thirty-five minutes, basting it occasionally with its own juice. Dish it
up, skim the fat off the gravy, then strain it over the fillet, and pour
half a pint of good Madeira sauce (No. 185) over, and garnish with six
potatoes Duchesse (No. 1006).
=517. Tenderloin Piqué à la Portugaise.=--Roast four pounds of
tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed
tomatoes (No. 1023) around the tenderloin at equal distances. Put in a
saucepan half a pint of tomato sauce (No. 205), and one gill of
demi-glace (No. 185). Let boil for one minute, then pour it into a
sauce-bowl and serve separate.
=518. Tenderloin of Beef, Piqué à la Provençale.=--Roast four pounds of
tenderloin as for No. 516, slice half a pint of cêpes, and add them to
half a pint of Madeira sauce (No. 185) with one crushed clove of garlic.
Pour the sauce onto a dish, lay the tenderloin on top, and decorate with
some twisted anchovies, and twelve stoned olives laid on each one; then
serve.
=519. Roast Tenderloin à la Hussard.=--Procure four pounds of fillet of
beef, pare it nicely, and season with one pinch each of salt and pepper;
butter the surface lightly, and lay it in a roasting-pan, and put it to
cook for ten minutes in a brisk oven, then set it aside to cool, and
afterwards lay on it some very fine chicken forcemeat (No. 226),
besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls
of clarified butter. Roast it again for thirty-five minutes, and serve
with three-quarters of a pint of the following Hussard garnishing on the
dish.
Put in a saucepan on the hot stove half a pint of Madeira sauce (No.
185), a gill of tomato sauce (No. 205), six good-sized, sound mushrooms,
cut into small pieces, twelve godiveau quenelles (No. 221), and three
ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook
together for five minutes, and use when required.
=520. Tenderloin Piqué à la Sevigne.=--Roast a piece of tenderloin as
for No. 519; when done and laid on a dish, pour over it half a pint of
good Madeira sauce (No. 185), and decorate with six small bouchées
filled with spinach (No. 588).
=521. Tenderloin Piqué à l’Egyptienne.=--Roast a piece of tenderloin as
for No. 519, lay it on a dish, pouring over it half a pint of good
Madeira sauce (No. 185). Garnish one side of the dish with three roots
of boiled celery--the white part only--and the other side with eighteen
cooked gumbos (No. 1030), then serve.
=522. Tenderloin Piqué à la Richelieu.=--Exactly the same as for No.
519, only adding one pint of hot Richelieu sauce under the fillet (No.
539), and serve.
=523. Tenderloin Piqué à la Bernardi.=--Take a four-pound piece of
tenderloin, lard it--using a small larding needle--with very thin pieces
of fresh ham and truffles, all cut the same size; put it into the oven
to roast for thirty-five minutes, and then lay it on a dish, trimming
the fillets carefully, the larded part being on the top. Pour over half
a pint of good, hot Madeira sauce (No. 185), and garnish with three
artichoke-bottoms, filled with hot Macédoine (No. 1032), three bouchées
filled with spinach (No. 588), and three large game quenelles (No. 228).
Arrange these to represent one single bouquet, and serve.