284, in oil.
280, on toast.
270, Bouchées à la reine.
269, Canapé Madison.
281, Caviare on toast.
291, Celery, frizzled.
290, in glass.
271, Coquilles of chicken à l’anglaise.
272, of oysters au gratin.
268, Cromesquis aux truffes.
276, Croquettes, chicken, with truffles.
278, foie-gras.
277, of game.
279, of macaroni.
264, Croustades à la régence.
265, de riz à la Victoria.
289, Cucumbers.
274, Lamb sweetbreads en caisses.
287, Mortadella.
275, Oysters en petites caisses.
273, in shells à l’anglaise.
266, Patties à l’anglaise.
267, ortolans.
292, Radishes, how to prepare.
293, remarks on.
257, Salpicon au chasseur.
256, à la financière.
258, of lobsters, shrimps, &c.
259, montglas.
255, royale.
260, sauce madère.
283, Sardines in oil.
286, Sausage de Lyons.
261, Timbales à l’écossaise.
262, de nouilles à la génoise.
263, à la Schultze.
282, Tunny-fish, pickled.
288, Tomatoes, side dish.
294, Welsh rarebit.
297, au gratin.
296, gherkin-buck.
295, golden buck.
LAMB.
675, Ballotin of lamb, with peas.
702, Breast, jardinière.
674, Brochette à la Dumas.
681, Chops à la Signora.
682, à la Robinson.
683, maison d’or.
684, clichy.
685, maintenon.
686, Villeroi.
687, Masséna.
679, Croquettes à la Patti.
680, Croustades of kidneys with mushrooms.
676, Curry of lamb, asparagus-tops.
678, à la créole.
677, à l’indienne.
690, Epigrammes of lamb à la chicorée.
691, à la louisiannaise.
689, à la macédoine.
692, à la soubise.
672, Fries à la diable.
673, Fries, tomato sauce.
701, Haricot of lamb à la Providence.
700, Hashed lamb à la polonaise.
713, Kidneys, with bacon.
714, with cêpes.
712, Colbert sauce.
715, deviled.
585, Loin of lamb, roasted.
688, Minced lamb à l’anglaise.
1360, Mignons of lamb, sauce béarnaise.
693, Shoulder of lamb à l’africaine.
699, à la flamande.
696, à la jardinière.
697, à la macédoine.
694, à la purée normande.
698, à la rouennaise.
695, stuffed tomatoes.
1361, Spring lamb, roasted.
716, Lamb steak, purée of peas.
717, sauce piquante.
718, à l’américaine.
705, Stewed lamb, Lima beans.
709, string beans.
711, à la créole.
707, aux flageolets.
704, à la française.
710, à la louisiannaise.
703, oyster-plant.
708, à la parisienne.
706, with peas.
MUTTON.
645, Chops à l’africaine.
643, breaded.
644, bretonne.
646, napolitaine.
642, à la provençale.
647, soyer with potatoes.
652, hashed à la zingara.
653, hashed au gratin.
661, Kidneys aux petit salé.
663, sautés à l’italienne.
662, sauce madère.
648, Leg, roasted plain.
648, à la portugaise.
649, à la Condé.
650, bretonne.
651, caper sauce.
585, Loin, roasted.
665, Saddle of mutton, Colbert.
666, currant jelly.
670, duchesse.
668, Londonderry sauce.
667, sauce poivrade.
671, with potatoes.
664, roasted plain.
669, à la Sévigné.
654, Sheep’s feet à la poulette.
655, Stewed Mutton, fermière.
660, Stew, Irish.
657, marseillaise.
658, portugaise.
659, with potatoes.
656, Solferino.
PORK.
754, Bacon, broiled.
719, Black sausages, mashed potatoes.
721, Ham, boiled plain.
753, broiled and fried.
722, for family use.
723, roasted, champagne sauce.
724, roasted, corn à la crême.
725, roasted, with spinach.
726, Pig’s cheek, with spinach.
734, Pigs’ feet, boned.
730, à la Boston.
729, sauce piquante.
731, à la poulette.
728, sauce Robert.
727, St. Hubert.
733, stuffed, madeira sauce.
732, stuffed, Périgueux.
742, Pork Andouillettes.
748, Pork chops, apple sauce.
744, broiled.
747, à la diable.
743, plain.
745, sauce piquante.
749, purée of peas.
750, purée of potatoes.
746, sauce Robert.
752, Pork and beans.
751, roasted.
741, tenderloin.
736, Sausages à l’anglaise.
738, à la bourguignonne.
739, with cabbage.
740, à la gastronome.
737, à l’italienne.
735, with white wine.
720, Suckling pig, apple sauce.
POULTRY.
785, Chicken à la Maryland.
784, with rice.
781, fricassé à l’américaine.
780, à la reine.
779, boiled à la Providence.
756, broiled with bacon.
764, cromesquis à la Richelieu.
765, à la reine.
760, croquettes à l’écarlate.
761, à la Périgourdin.
759, à la Périgueux.
758, à la reine.
762, croustade à la Dreux.
763, of livers au madère.
794, curry à la créole.
793, à l’espagnole.
792, à l’indienne.
766, legs à la diable.
769, livers, with bacon.
770, à l’italienne.
767, au madère.
768, with mushrooms.
783, pillau à la créole.
782, à la turque.
757, pot-pie.
755, roasted plain.
778, sauté à la bohémienne.
776, à la bordelaise.
775, à la chasseur.
1362, à la Ch. C. Delmonico.
772, à l’hongroise.
771, à la marengo.
773, à la parmentier.
777, à la régence.
774, with tarragon.
1363, à la Ranhofer.
787, suprême à la Bayard.
789, à la Patti.
788, à la reine.
790, à la Rothschild.
786, à la toulouse.
823, Duck à l’Américaine.
824, roasted, apple sauce.
825, à la rouennaise.
826, salmi à l’américaine.
829, à la bourgeoise.
828, à la chasseur.
831, à la maréchale.
830, à la montglas.
827, with olives.
808, Goose, stuffed with chestnuts.
815, Pigeon cutlets à la Victoria.
820, Squabs à l’américaine.
818, ballotin à l’italienne.
817, broiled with bacon.
821, à la chipolata.
822, en compote.
819, en crapaudine.
816, roasted, plain.
809, Timbale of foies-gras, Lagardère.
791, Turban of chicken à la Cleveland.
795, Turkey à l’anglaise.
799, boiled à la Baltimore.
796, celery sauce.
793, egg sauce.
797, oyster sauce.
766, Turkey legs à la diable.
800, Turkey roasted and stuffed.
800, roasted plain.
813, boned, à la prosperity of America.
814, jelly, for boned turkey.
806, Turkey breast à la chipolata.
807, breast à la Robinson.
802, hashed à la béchamel.
805, hashed en bordure.
804, hashed à la crême.
803, hashed à la polonaise.
801, hashed à la royale.
810, Vol-au-vent à la financière.
812, à la reine.
811, à la toulouse.
SALADS.
1037, Anchovy.
1038, Barbe de Capucine.
1039, Beef.
1040, Cauliflower.
1041, Celery.
1042, mayonnaise.
1043, Chapon for salad.
1044, Chicken.
1046, Chicory au chapon.
1045, plain.
1047, Crab.
1050, Dandelion and beet-root.
1051, à la Contoise.
1049, with eggs.
1048, plain.
1053, Doucette with beet-roots.
1054, with eggs.
1052, plain.
1055, Escarole.
1074, Herring.
1036, Italienne.
1075, Japanese.
1056, Lamb-tongue.
1059, Lettuce and cream.
1058, and eggs.
1057, plain.
1060, and tomatoes.
1061, Lobster.
1062, à la Plummer.
1368, à la Boardman.
1063, Macédoine.
1073, Potato.
1064, Romaine.
1065, Russian.
1066, Salmon.
1067, Shrimp.
1068, String-bean.
1069, Suédoise.
1070, Tomato, French dressing.
1071, mayonnaise.
1072, Watercress.
SAUCES.
146, Butter, anchovy.
150, crawfish.
148, horseradish.
149, lobster.
145, maître d’hôtel.
147, ravigote.
210, Sauce allemande.
163, anchovy.
168, apple.
182, à l’aurore.
166, béarnaise.
154, béchamel.
186, bordelaise.
162, bread.
159, black butter.
157, drawn butter.
155, melted butter.
156, nut-brown butter.
651, caper.
200, celery.
212, Chambord.
204, champagne.
197, chasseur.
190, Colbert.
199, crapaudine.
181, cream.
185, demi-glace.
198, diable.
183, duchesse.
189, duxelle.
161, egg.
151, espagnole.
187, génoise.
170, green.
196, hachée.
160, hollandaise.
164, horseradish.
174, Indian.
188, Italian.
158, lobster.
185, madeira.
177, maître d’hôtel, liée.
180, matelote.
206, mayonnaise.
169, mint.
213, montglas.
202, mustard.
195, napolitaine.
175, normande.
173, oyster.
165, percillade.
191, Périgueux.
203, piquante.
194, poivrade.
598, poulette.
184, princesse.
209, remoulade.
192, Robert.
211, Russian.
193, salmi.
178, shrimp.
171, suprême.
172, tarragon.
207, tartare.
205, tomato.
176, toulouse.
167, trianon.
152, velouté.
179, vénitienne.
208, Victoria.
153, Villeroi.
201, vinaigrette.
SOUPS.
5, Beef à l’anglaise.
6, à l’écossaise.
8, Bisque of clams.
9, of crabs.
10, of lobster.
1, Bouille-à-baisse.
2, Brunoise.
3, with rice.
4, with sorrel.
7, Busecca.
65, Chicken à la créole.
64, à l’hollandaise.
68, with leeks.
67, l’okra.
63, à la piémontaise.
66, à la portugaise.
62, à la Richmond.
69, à la turque.
14, Chiffonade.
132, for soups.
13, Chowder, clam.
12, fish.
116, Consommé à l’africaine.
117, à l’andalouse.
119, à l’anglaise.
118, célestine.
128, châtelaine.
120, Colbert.
108, Deslignac.
110, d’Orleans.
114, Douglas.
101, Dubourg.
125, duchesse.
112, Garibaldi.
111, impérial.
102, Masséna.
127, napolitaine.
103, aux pâtes.
126, Patti.
113, princesse.
109, printanier.
121, printanier Colbert.
124, printanier royale.
100, pure.
129, aux quenelles.
123, Rachel.
115, renaissance.
107, royale.
104, semoule, or tapioca.
105, semoule à la crême.
106, Sévigné.
122, suédoise.
84, Cream à l’allemande.
72, of artichokes.
70, of asparagus.
77, of barley.
73, of cauliflower.
71, of celery.
86, of celery à l’espagnole.
82, of chicken.
83, of game.
88, of lentils à la majordomo.
87, of lettuce.
75, of Lima beans.
74, Palestine.
76, of dried peas.
78, of rice.
79, of sorrel.
81, of sorrel, fermière.
80, of sorrel with rice.
85, of turnips.
11, Croûte-au-pot.
134, Croûtons soufflées.
133, for soup.
25, Frogs à l’espagnole.
22, Giblets à l’anglaise.
21, with barley.
20, à l’écossaise.
19, with rice.
16, Green turtle.
18, clear.
15, how to prepare.
24, Gumbo of crabs.
23, Gumbo with frogs.
28, Jardinière.
27, Julienne.
36, Menestra.
32, Mikado.
17, Mock turtle.
30, Mutton with barley.
31, à l’écossaise.
34, Mulligatawney.
45, à la Delmonico.
37, Napolitaine.
130, Onion.
40, Ox-tail à l’anglaise.
38, with barley.
39, à l’écossaise.
26, Oyster.
53, Paysanne.
54, Pot-au-feu.
52, Printanier chasseur.
51, grenat.
93, Potage à la diplomate.
96, à la Dorsay.
95, à la McDonald.
98, of rice à la maintenon.
97, à la Montmorency.
94, à la windsor.
45, Purée bretonne.
91, of chestnuts à la jardinière.
48, Condé.
47, Crécy.
46, faubonne.
49, of green peas.
43, Jackson.
50, Mongole.
44, parmentier.
89, of partridge à la Destaing.
90, à la gentilhomme.
92, soubise with white beans.
131, of chestnuts.
55, Russe.
29, Shin of beef, liée.
41, Sorrel, asparagus-tops.
42, with rice.
56, Spaghetti with tomatoes.
61, Terrapin.
60, how to prepare.
58, Tomatoes à l’andalouse.
57, with rice.
59, with sago.
33, Westmoreland.
99, White broth.
STOCKS.
217, Chicken essence.
216, Clear gravy.
142, Court bouillon.
215, Duxelle.
214, Fish broth.
219, Game.
139, Marinade, cooked.
140, raw.
137, white.
141, Meat-glaze.
138, Mirepoix.
136, Roux, brown.
135, white.
VEAL.
549, Blanquette of veal.
553, à l’ancienne.
552, with nouilles.
550, à la reine.
551, with peas.
591, Braised noix of veal en daube.
590, à la Providence.
596, Breast of veal à la milanaise.
554, Brisotin of veal.
555, à l’écarlate.
556, nantaise.
557, Calf’s brain, black butter.
559, fried, tartare sauce.
558, à la vinaigrette.
638, Calf’s head à la Cavour.
637, head plain.
639, à la poulette.
641, en tortue.
640, à la vinaigrette.
583, Calf’s liver, braised, bourgeoise.
584, broiled with bacon.
582, sauté à l’alsacienne.
580, à l’italienne.
581, à la provençale.
597, Calf’s feet, naturel.
599, sauce piquante.
598, à la poulette.
600, sauce remoulade.
567, Curry of veal à l’indienne.
562, Cutlets à la maréchale.
563, à la milanaise.
560, à la Pagasqui.
566, en papillotes.
565, à la Philadelphia.
561, à la St. Cloud.
563, breaded, tomato sauce.
564, broiled.
569, Escalops of veal à la duxelle.
571, à la chicorée.
572, à l’italienne.
568, plain.
573, à la provençale.
574, à la Richelieu.
570, with stuffed peppers.
579, Fricandeau à la morlaisienne.
577, with sorrel.
578, with spinach.
589, Grenadins of veal à l’africaine.
587, à la chipolata.
586, purée of peas.
588, à la Sévigné.
585, Loin of veal, roasted.
576, Minced veal à la biscaënne.
575, à la Catalan.
595, Panpiette of veal à la duxelle.
594, purée of chestnuts.
593, à l’écarlate.
592, à la faubonne.
601, Sweetbreads, how to blanch.
610, à la béarnaise.
602, braised.
616, à la Catalan.
611, aux cêpes.
617, à la Colbert.
608, à la duxelle.
603, à la financière.
614, à la Godard.
612, aux gourmets.
615, à la montglas.
609, with mushrooms.
613, à la parisienne.
618, à la Pompadour.
605, au salpicon.
604, with sorrel.
606, soubise.
607, with spinach.
622, coquilles à la cardinal.
621, à la Dreux.
623, à la reine.
620, croquettes with peas.
619, à la Périgueux.
629, Stewed veal, bourgeoise.
632, à la chasseur.
626, à la grecque.
624, à la Marengo.
630, with oyster-plant.
631, with peas.
627, à la portugaise.
625, à la provençale.
628, à la Solferino.
636, Tendron of veal à la chipolata.
635, à la morlaisienne.
633, à la nantaise.
634, with sorrel.
VEGETABLES.
896, Artichokes à la Barigoul.
898, à la duxelle.
903, à la florentine.
899, fried.
900, with sauce.
897, stewed.
901, stuffed.
902, à la vinaigrette.
904, Asparagus, sauce hollandaise.
906, à la tessinoise.
905, à la vinaigrette.
1375, canned.
966, Barley fritters.
950, Beans panachées.
910, Beet-roots, boiled plain.
911, sautées au beurre.
912, à la crême.
922, Brussels sprouts au beurre.
923, à la crême.
917, Cabbage, blanched.
918, with cream.
920, for garnishing.
921, and pork.
919, stuffed.
931, Cardons à la moëlle.
927, Carrots and cream.
925, Cauliflower with butter.
926, au gratin.
928, Celery à la bonne femme.
929, with cream.
930, à la moëlle de bœuf.
932, Chicory, cream sauce.
934, for garnishing.
933, with gravy.
962, Corn, boiled.
964, sauté au beurre.
963, à la crême.
965, fritters.
1375, canned.
936, Cucumbers à la béchamel.
938, for garnishing.
936, à la poulette.
937, stuffed.
908, Egg-plant, broiled.
907, fried.
909, stuffed.
1365, Flageolets sautés au beurre.
976, Green peas à l’ancienne mode.
978, à l’anglaise.
981, with bacon.
979, à la bourgeoise.
980, with cream.
977, à la française.
1034, Hominy, boiled.
1035, fried.
1033, Jardinière.
952, Lima beans.
1375, canned.
954, Macaroni à la crême.
955, au gratin.
956, à l’italienne.
958, à la milanaise.
957, à la napolitaine.
1032, Macédoine of vegetables.
913, Mushrooms à la bordelaise.
916, broiled on toast.
915, sautés à la crême.
914, on toast.
1030, Okras, boiled.
1031, sautés à la créole.
968, Onions, with cream.
969, fried.
972, for garnishing.
971, minced.
970, stuffed.
1021, Oyster-plant, fried.
1019, à la poulette.
1018, sautés au beurre.
1020, à la crême.
1382, Peas, canned.
988, Potatoes à l’anglaise.
987, à l’anglaise à crû.
989, with bacon.
996, balls.
1001, bignon.
982, boiled plain.
983, broiled.
1009, château.
997, croquettes.
1006, duchesse.
993, fried.
1000, gastronome.
984, génevroise.
1012, à la Hanna.
1002, hashed.
1003, with cream.
1004, au gratin.
999, hollandaise.
990, Italian.
1013, julienne.
991, lyonnaise.
985, maître d’hôtel.
998, mashed.
1014, en paille.
986, parisienne.
997, quenelles.
1007, à la rice.
1011, Saratoga.
995, sautées.
995, an beurre.
1010, soufflées.
992, stuffed.
1005, en surprise.
1008, Windsor.
951, Red beans à la bourguignonne.
1015, Rice boiled, plain.
1016, à la Ristori.
1017, Risotto à la milanaise.
1022, Succotash.
974, Sorrel au gras.
973, au maigre.
924, Sourkrout.
961, Spaghetti, au gratin.
960, à l’italienne.
959, à la napolitaine.
940, Spinach à l’anglaise.
939, blanched.
943, with gravy.
942, maître d’hôtel.
941, vieille mode.
944, with sugar.
948, String beans à l’anglaise.
947, au blanc.
945, blanched.
949, bretonne.
946, with cream.
1386, canned.
953, Stuffed lettuce.
975, peppers.
1026, Tomatoes à la Bock.
1025, broiled.
1029, à la marseillaise.
1024, à la reine.
1028, roasted.
1027, stewed.
1023, stuffed.
1394, with rice à la Watson.
1384, canned.
967, Turnips, with gravy.
SECOND SUPPLEMENT TO THE TABLE.
CONTENTS.
PAGE
A WORD OF EXPLANATION 437
TABLE ETIQUETTE 437-438
EGGS 439-448
FISH 448-463
VEGETABLES 463-466
BREAD 466-468
BEEF 468-470
LAMB 470-472
VEAL 472
SOUPS AND STOCKS 472-473
POULTRY 473-475
GAME 475-479
SAUCES 479
DESSERTS 479-501
INDEX 503-505
SECOND SUPPLEMENT TO THE TABLE.
A WORD OF EXPLANATION.
A word or two in regard to the uses for which this work has been
especially designed might not be amiss. It has been the aim of the
author to reach the private family rather than the hotel or restaurant.
Each recipe as given is intended to be amply sufficient for six (6)
persons. A larger or smaller number can easily be provided for, simply
by increasing or diminishing, proportionately, the different
ingredients. For instance: In providing for three persons, take one-half
the quantity that is necessary for six persons; for nine persons,
increase the quantity one-half; and for twelve, double the quantity, and
so on.
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.
TABLE ETIQUETTE.
When a dinner is given to near relatives, or very old acquaintances,
table etiquette is not so rigorously observed as when a distinguished or
specially invited guest, or guests, are entertained.
At every dinner given to invited guests the host presides. His place is
at the head of the table. As every long table has two ends, the head is
usually distinguished as the end nearest the window side, or opposite
the main entrance to the dining-room.
The principal guest occupies the seat to the right of the host.
Should it be a dinner given to gentlemen only, those standing highest in
“society” should be placed nearest the host or the guest.
When ladies are participating, they should be so placed as to be seated
between two gentlemen, and _vice versa_; but never so that a gentleman
is seated next his wife.
If a host invites a married couple, the gentleman sits to the right and
the lady to the left of the host.
If the host be married, the hostess occupies the seat next to the
invited guest.
On the arrival of the guests, the ladies and gentlemen should be shown
to different rooms, where they may remove their “wraps.” They are then
shown to the parlor, where they are received by the host and hostess.
The interval, until dinner is announced, is spent in introductions and
social intercourse.
When dinner is announced, the host introduces the gentlemen to the
ladies whom they are to escort and entertain during dinner.
The host, with the lady of the principal guest, now leads to the
dining-room, followed by the hostess and guests.
When dinner is over the host leads again for the parlors. The ladies may
then be served with tea, and the gentlemen retire for an interval to the
smoking-room, where cigars should be served.
Be attentive to ladies who are seated near you. Even when servants are
present, obligingly pass anything that may be desired by others.
After each course is finished, lay knife and fork on your plate parallel
to each other. The knife on the right, the fork on the left side.
Should, unfortunately, any mistakes or accidents occur, let them pass
without any undue observation. Do not, by any motion or look, increase
the unpleasantness of the situation.
While a course is being served, do not show too much haste; however, it
is entirely unnecessary to wait until all have been served. This does
not apply to the first course. Should the first course consist of
oysters or soup, wait until all have been served. Commence then, as soon
as the host does.
Table etiquette does not, necessarily, compel you to accept every course
or dish. But it is a serious breach of etiquette to examine a dish and
then refuse it.
Everything that can be cut without the knife should be cut with the
fork. For instance: fish, sweet-breads, bouchées, or vegetables.
Be careful to make no noise with the knives, forks, or dishes. Avoid the
smacking of lips while eating or drinking.
Should anything objectionable be found on your plate, quietly ignore it.
Any demonstration in this direction might seriously mar the beauty of
the dinner.
Unfold the napkin on your lap; never put it around the neck, nor tuck it
under your collar.
EGGS.
=1395. Eggs Molet.=--Take six fresh eggs, drop them all at the same time
with a skimmer or a spoon into boiling water, and let boil for five
minutes and a half, but no longer; lift them up, and immediately drop
them into cold water for two minutes, then take them up carefully; peel
them--seeing that the white is intact--then keep them in a little warm
consommé or water. Have a quart of hot purée of chestnuts (No. 131),
place it in the pastry-bag (No. 1079), in which you previously slide
down a fancy tube (No. 3), then nicely decorate the border of a silver
dish, large enough to hold the six eggs, also a little at the bottom to
lay the eggs over. Place the dish in the hot oven for two minutes, then
pour in the centre of the dish a gill of demi-glace sauce (No. 185);
gently lay the eggs in the centre of the dish, and serve.
The above eggs can be served in various ways--with chicory garnishing,
spinach, sorrel, Spanish sauce, plain, etc.
=1396. Eggs à la W. B. Kendall.=--Have six medium-sized, thoroughly
ripe, red and sound tomatoes, wash and dry them; cut away a piece an
inch in diameter at the bottom of the tomatoes, including the stems;
remove the seed with a vegetable scoop. Lightly butter a little
sautoire, then gently lay the tomatoes in the pan, the cut part upward,
mix one tablespoonful of salt with a teaspoonful of pepper, and with it
equally season the inside of the tomatoes; sprinkle their surface with a
little clarified butter, then place in a very hot oven for three
minutes. Remove them from the oven, place the sautoire on a table, then
crack one fresh egg into each tomato, place them in the oven again for
two minutes, remove them. Arrange six fried bread croûtons on a hot
dish, then with cake-turner take the tomatoes one by one and lay them
over each croûton. Chop up very fine one sound peeled shallot, one green
pepper, and a half a clove of sound garlic, place these in a sautoire
with a tablespoonful of clarified butter, range the pan on the corner of
the hot stove, and slowly simmer for four minutes, then add a gill of
tomato sauce (No. 205), and one drop of tabasco sauce; cook for three
minutes. Strain the same through a sieve into a hot bowl, sharply
pressing the peppers with a wooden spoon. Pour the sauce now around the
tomatoes, but not on top of them, and send to the table.
=1397. Eggs à la Villeroi.=--Take three fresh, hard boiled eggs, cut
each one into half, lengthwise, remove the yolks, and chop up the latter
very fine, leaving the whites on a plate for further action. Chop up
very fine one medium-sized sound truffle, one ounce of cooked smoked
beef tongue--the red part by preference. Place these in a sautoire with
a tablespoonful of Madeira wine, reduce on the hot range until almost
dry, then add the chopped-up yolks, and a tablespoonful of poulette
sauce (No. 598). Season with a tablespoonful of salt and a teaspoonful
of pepper, mix all well together. Then stuff the six half egg whites
with the preparation evenly divided, and giving them an oval shape. Have
a gill of poulette sauce (No. 598), then with a fork steep each egg in
it, so as to completely cover them with the sauce. Place them on a dish
and let cool off. Beat up an egg in a bowl with two tablespoonfuls cold
milk, gently roll the eggs in it, then roll them in fresh bread-crumbs.
Fry them in very hot fat for five minutes. Take them up with a skimmer,
dress on a hot dish with a folded napkin, and serve with a gill of cream
sauce (No. 181) in a bowl separate.
=1398. Eggs à la Buckley.=--Take six hard boiled eggs, cut them in
halves crosswise, take out the yolks, place them in a bowl, then with a
spoon mash them with an ounce of good butter, season with a teaspoonful
of salt and half a teaspoonful of pepper, add a teaspoonful of freshly
chopped chives, and a teaspoonful of chopped parsley, one tablespoonful
of cold milk, and two tablespoonfuls of very fresh bread-crumbs. Mix the
whole well together with a spoon, then with the preparation fill the
hollow space of the twelve half eggs just even up to the surface. Close
them together so as to give them their original shape. Then carefully
press a skewer through one egg, right in the centre lengthwise, then
another, so as to have two on each skewer, repeat the same with the
other four. Lay them in a sautoire with a gill of white broth (No. 99).
Cover the sautoire with either a copper or tin cover, and place in the
oven for five minutes. Remove them; have a hot dish ready with three
canapés, as for No. 832. Arrange the skewers over each canapé, and serve
with the following sauce.