on the fire one tablespoonful of butter, with one medium sized, sound,
shelled, chopped shallot; let gently cook for three minutes, without
allowing it to get brown; then add six finely chopped mushrooms, one
teaspoonful of freshly chopped parsley. Season with half a pinch of salt
and a saltspoonful of pepper. Cook for five minutes, mixing all well
together meanwhile; then add one tablespoonful of Espagnole sauce (No.
151), and boil for one minute longer. Remove it from the fire, and lay
it aside until further action.
Cut out from a fine, tender leg of lamb six equal-sized nice fillets;
neatly pare them, evenly season them with a tablespoonful of salt and a
heaped teaspoonful of pepper. Fry them for one minute on each side in a
pan on the hot range, with a very little butter; then place each fillet
on a dish and let cool for at least one minute.
Cut out six equal pieces of paper in heart-shapes, oil them evenly, then
arrange a very thin slice of lean, cooked ham on one side of each oiled
paper, then place one teaspoonful of the above preparation over each
slice of ham, then a fillet, another teaspoonful of the preparation, and
lastly, one more thin slice of cooked ham. Cover with the second part of
the paper, close by folding the edges firmly, one fold overlapping the
other, and when all done, arrange them in a baking-pan, place them in a
moderate oven to cook for five minutes. Remove from out the oven; neatly
dress them on a hot serving-dish, and send to the table with a pint of
hot financière garnish (No. 246) in a separate bowl.
=1475. Filets d’Agneau en Papillotes à la J. E. Hedrington.=--Prepare
and proceed from beginning to end exactly the same as above, only
substituting one pint of Italian sauce for the financière garnishing.
VEAL.
=1476. Sweetbreads à la Geo. Vanderbilt.=--Blanch six medium-sized fine
heart sweetbreads as in No. 601, lard the surface of each; place in a
sautoire one sliced carrot, one sliced onion, one sprig of thyme, one
bay-leaf, six whole peppers, and a small piece of rind of pork; arrange
the breads over, place on the hot range for three minutes; then add a
gill of white broth (No. 99), let come to a boil, then cover them with a
well-buttered paper, and place them in a moderate oven to cook for
twenty-five minutes. While the breads are cooking prepare the garnishing
as follows:
Have in a sautoire one tablespoonful of butter, one finely chopped
shallot, and cook for one minute, without browning; add to it two finely
chopped mushrooms, one chopped truffle, and a teaspoonful of chopped
parsley, let slowly cook together for two minutes. Season with a
saltspoonful of salt only, adding a tablespoonful of Madeira wine and a
tablespoonful of the gravy in which the sweetbreads are cooking; then
reduce for four minutes, and leave on the corner of the range. Prepare
six croustades exactly the same as for No. 264. When ready, equally
divide the garnishing among the six croustades. Remove the breads from
out the oven, place one bread in each croustade, with the larded side
up, and leave them at the oven door to keep warm; add to the pan in
which the breads were cooked a gill of tomato sauce (No. 205); reduce on
the fire for four minutes. Strain it through a fine sieve into a hot
bowl, and then pour it over the six sweetbreads, equally divided. Have a
hot dish with a folded napkin, gently dress the croustades, and
immediately send to the table.
SOUPS AND STOCKS.
=1477. Restorative à la Mrs. James A. Garfield.=--Neatly peel three
medium-sized, sound onions, then slice them nicely, and place them at
the bottom of a saucepan large enough to hold half a gallon; lay over
the onions a layer of fat bacon cut in slices a quarter of an inch
thick. Slice three medium-sized, fine, sound carrots, and place them
over the bacon, as a third layer. Over all this place a tablespoonful of
salt, one sprig of thyme, six whole peppers, four cloves, one branch of
parsley, and one sprig of sweet marjoram. Upon this lay two calves’
feet, finely chopped up, and one pound of lean beef, finely minced.
Cover the pan and place it on the corner of the range, and let gently
simmer undisturbed for fully an hour.
Then uncover the pan and pour in boiling water sufficient to cover the
contents and no more; then put on the cover, and place the pan by the
side of the fire to simmer for one hour longer. Then uncover, and strain
the liquor through a clean napkin, without disturbing the other contents
in the pan; carefully skim off the little fat that floats over with a
clean piece of blotting paper or a skimmer, and just before serving add
a wineglassful of good Madeira wine.
N. B.--After the broth has been poured off, the contents of the pan must
not by any means be thrown away, for you will fill up the pan again with
boiling water and add a few more sweet herbs, and letting it simmer
gently for two hours, will produce a second edition of the Restorative,
nearly, if not quite, as good as the first.
Would urgently recommend the above soup specially to persons suffering
from weakness of the stomach.
=1478. Mirepoix.=--Slice up two medium-sized, sound, scraped carrots and
one medium-sized, sound, peeled onion; place these in a saucepan on the
fire; add a few scraps of larding pork, fry all together for three
minutes; then add again one bay-leaf, three cloves, six whole peppers, a
sprig of thyme, one branch of parsley, and one green leaf of celery. Cut
up a ham bone, if at hand, if not, a slice of ham can be used in its
place, and add it to the saucepan. Tightly cover, and let slowly cook
for eight minutes. Remove the cover, add a gill of white broth (No. 99).
Boil for two minutes longer. Transfer it into a stone jar, and use
whenever required in other recipes.
POULTRY.
=1479. Spring Turkey, broiled à la Judge Brady.=--Procure a fine,
medium-sized spring turkey from four to five pounds. Singe, draw, wash
the inside and wipe well; split it right in half, down the back only,
open it, crack the bones in the legs between the first and second
joints; nicely flatten it. Season with a tablespoonful of salt and a
teaspoonful of pepper, lightly oil it on both sides; place it in a
double broiler, and broil on a moderate fire for fifteen minutes on the
bone side, and five minutes only on the skin side. Dilute in a bowl one
tablespoonful of English mustard with a teaspoonful of Worcestershire
sauce and one tablespoonful of white vinegar; mix thoroughly together
with a wooden spoon, adding half a saltspoonful of cayenne pepper, and
lastly half a teaspoonful of good olive-oil; mix well again together.
Remove the turkey from the fire, lay it on a dish, and then mask it all
around with the above preparation; sprinkle a very little fresh
bread-crumbs over all; place it again on the broiler and broil just for
one minute longer on each side. Remove it, dress on a hot dish, pour
half a gill of hot maître d’hôtel (No. 145) over and serve.
=1480. Chicken Fritot à la Villeroi.=--Procure two fine Philadelphia
chickens weighing from two to two and a half pounds each. Singe, draw,
wash, and wipe well. Cut off the two legs from each chicken, then
carefully cut off the breast on both sides of each chicken, leaving the
small fillets attached to the breast-bone; entirely cut away the
breast-bone of each chicken, then cut both breasts in half, cross-wise.
Make a light incision on the joint of each leg, take out the small bone
from the first to the second joint, which will easily detach, cut off
the feet. Nicely pare all; and place them on a dish. Place the carcases
in a saucepan with all the small bones and parings, scald the feet in
boiling water for three minutes; remove, pick off the skin, which can be
easily done, and return them to the saucepan; lay the rest of the
chickens on top of this, pour in two quarts of fresh water, place the
pan on the range and let just come to a boil; then thoroughly skim.
Season with one tablespoonful of salt. Now with a skimmer take up the
breasts, legs, wings, and fillets; lay them on a dish to cool off. Add
to the broth six whole peppers, two cloves, one bay-leaf, one sprig of
thyme, very little nutmeg, one medium-sized, scraped carrot, cut into
four pieces, and one small, sound onion; then let boil for twenty
minutes without covering the pan. Place in a saucepan four heaped
tablespoonfuls of good butter, and eight tablespoonfuls of flour;
thoroughly mix together; place on the range, and cook very slowly for
ten minutes, without browning, stirring once in a while. Strain the
broth into a bowl, and then very gradually add to the flour, sharply and
continually stirring meanwhile; let slowly boil on the corner of the
range for twelve minutes. Have in a bowl the yolks of three eggs and the
juice of one good, sound lemon; mix well together. Remove the sauce from
the range, add to the eggs a ladleful of sauce, little by little,
stirring briskly meanwhile.
Now add the eggs to the saucepan, place it on the range again, briskly
stirring until it comes to a boil. Remove it from the fire, strain
through a fine sieve into another saucepan.
Have a flat pan with fresh bread-crumbs at the bottom, dip one by one
the pieces of chicken in the sauce, then lay them in the pan over the
bread-crumbs, side by side; lightly sprinkle a little bread-crumbs over,
and let cool off five minutes. Then steep each piece in beaten egg, then
fresh bread-crumbs; fry them in hot fat for eight minutes, or until they
have obtained a good golden color. Remove and thoroughly drain them.
Have a hot serving-dish with a folded napkin; nicely dress the pieces
over, decorate the dish all around with two sound lemons cut in
quarters, and a little parsley greens. Add to the sauce in the pan a
gill of sweet cream; heat up without boiling, pour it into a sauce bowl,
and send all to the table.
=1481. Emincée of Chicken on Croustades à la Hugh J. Grant.=--Have two
fine chickens of about two pounds each; singe, draw, wash, and wipe
well; cut off the breasts of each chicken, then cut the breasts into
very thin, square pieces. Season them with a teaspoonful of salt and
half a teaspoonful of pepper, and lay on a dish until further action.
Have in a saucepan on the hot range one tablespoonful of butter and two
tablespoonfuls of flour; thoroughly mix for five minutes, without
browning; gradually add a cupful of hot milk, continually stirring while
adding it; season with half a teaspoonful of salt, the third of a
saltspoonful of cayenne pepper and a very little grated nutmeg; let
slowly cook for twelve minutes. Heat up in a sautoire one tablespoonful
of clarified butter, then add the pieces of chicken; cook slowly for
five minutes, tossing them well, and taking special care not to let them
get brown; moisten with a tablespoonful of Madeira wine, let reduce for
thirty seconds, then strain the other through a fine sieve into the
chicken, mix well together, let slowly simmer on the corner of the range
for five minutes. Place on a board or a marble table a quarter of a
pound of sifted flour, make a hollow space in the centre; have in it
three ounces of good butter; gradually pour in a gill of cold water,
mixing well together meanwhile, until it is thoroughly incorporated;
sprinkle a little flour over and let rest for five minutes. Have six
tartlet molds, lightly butter them, roll out the paste to an eighth of
an inch thick, then with a pastry cutter cut out six pieces, two inches
in diameter larger than the tartlet molds. Arrange one piece into each
mold, gently press it around with the fingers, fill up each mold with
cracker-dust, and then place them in a moderate oven for ten minutes.
Remove them from the oven, empty them of the cracker-dust, remove from
the molds, and then fill them with the prepared chicken, equally
divided, and giving them a pyramid shape. Have six thin slices of
truffle, place one slice on top of each right in the centre, dress on a
hot silver dish a folded napkin and send to the table.
The remaining legs can be used for broiling, stewing, or for soup
purposes.
GAME.
=1482. Woodcocks en Croustades à la Harper Bros.=--Have six fine, fresh,
fat woodcocks; pick well, remove the entrails, place the hearts and
livers on a plate, then remove the skin from the neck and head of each,
and with a keen knife pick out the eyes. Cut the heads and necks right
close to the body, lay them on a plate. Cut out two very thin slices of
truffle, then with a tube, the same size of the eyes, cut out twelve
pieces; insert one piece in each eye of the heads, and lay them on a
dish for further action. Now with a small, sharp knife make an incision
right along the back. Begin boning from the neck right down toward the
breast on both sides of each bird, carefully avoid making any holes in
the skin, and when down to the second joint cut it, so as to easily
remove the carcass of each, leaving the legs intact; cut away the claws
of each bird. Season the inside with a teaspoonful of salt and half a
teaspoonful of pepper, equally divided among the six birds, and then
leave on a dish. Have in a sautoire on the fire one tablespoonful of
butter, with half a finely chopped shallot; let cook for one minute
without browning, then add four finely chopped mushrooms, one truffle,
and hearts and livers all cut in the same way; let all cook together for
three minutes, sharply stirring meanwhile; season with a teaspoonful of
salt and half a teaspoonful of pepper, add to it a tablespoonful of
Madeira wine, cook for one minute; add a teaspoonful of finely chopped
parsley and two tablespoonfuls of fresh bread-crumbs; thoroughly mix
together, then place it on the corner of the range. Lay the birds one
alongside another with the skin side down; place a tablespoonful of the
garnishing right in the centre of each bird. Arrange a head over the
force of each bird, so that nothing but the head remains out. Fold up
both sides of the bird so as to have them represent their natural forms.
Have a lightly buttered sautoire, place each bird on its back in the
sautoire, one alongside another, gently turning the birds upward,
sprinkle over a very little clarified butter, then place in a very hot
oven for five minutes. Prepare six croustades as for No. 264; equally
divide the remainder of the force among the six croustades. Remove the
birds from out the oven, neatly arrange a bird in each croustade. Dress
them on a hot dish, leave at the oven door to keep warm. Add to the pan
in which they were cooked half a wineglassful of Madeira wine; reduce it
to one-half, then add half a gill of Espagnole sauce (No. 151) and half
a gill of tomato sauce (No. 205); let boil for two minutes; skim off the
fat, strain through a fine sieve into a bowl, equally divide it over the
six birds, and send to the table.
N. B.--The croustades should always be prepared before the woodcocks are
cooked.
=1483. Saddle of Venison à la Joel B. Erhardt.=--Prepare a saddle of
venison exactly the same as in No. 878, but substituting the following
garnishing for the two other sauces. Soak eighteen fine, sound, large,
Italian raw marrons in fresh water for a night. Have on the fire a pan
with plenty of hot water, and as soon as it comes to a boil, immediately
plunge in the chestnuts, cover the pan, and let boil for one minute
only. Remove the pan from off the fire, drain the chestnuts, then with a
pointed knife gently peel them. Place in a saucepan on the hot range one
quart of water with four ounces of sugar; let come to a boil, then add
half a vanilla bean, as also the chestnuts, and slowly boil for twenty
minutes. Remove them from the range, place the marrons in a bowl with
half of their own liquor, then allow to cool off. Place the balance of
the liquor on the fire, add to it two tablespoonfuls of currant jelly,
and continually stir until the jelly is thoroughly dissolved; then
thicken with half a gill of Espagnole sauce (No. 151), and let slowly
cook on the corner of the range. Prepare a pâté-à-chou, exactly the same
as in No. 1240. Slide a tube down in the pastry bag (No. 1079) one inch
in diameter, and put the paste in the bag. Have a lightly buttered pan
ready, then carefully press the paste down into it, making twelve equal
button-shape forms one inch and a half in diameter. Place them in a
moderate oven to bake for eight minutes. Remove from out the oven, let
slightly cool off. Cut a piece off from the top of each, one inch in
diameter, then fill the inside of each with chutney. Place on top of
each a marron. Dress the saddle on a hot serving-dish, decorate the dish
all around with the twelve choux. Strain the sauce into a sauce-bowl,
and serve separate. The remaining pâté-à-chou can be used for any other
purpose desired, as also the six marrons.
=1484. Venison Chops à la Tyrolienne.=--Prepare six fine venison chops
as in No. 885; season them with a heaped teaspoonful of salt and half a
teaspoonful of pepper _only_, and lay them aside until further action.
_Tyrolienne Garnishing._--Have in a saucepan on the hot range one
tablespoonful of good butter, adding five medium-sized, sound, peeled,
and cored apples, cut into thin slices, and four tablespoonfuls of
sugar; cover the pan, and let cook for twenty-five minutes, stirring
with a wooden spoon at the bottom once in a while to prevent burning.
Have on the range in another pan four tablespoonfuls of currant jelly,
with two wineglassfuls of port wine; mix all well together until the
jelly is thoroughly dissolved; then let slowly boil on the corner of the
range for three minutes. Remove the apples from the range, press them
through a fine sieve into a bowl. Now broil the chops for four minutes
on each side. Place the apple-sauce right in the centre of a hot
serving-dish, giving a pyramid shape, then dress the chops around it,
one overlapping another. Pour the currant-jelly sauce around the chops,
but not over them; adjust a paper ruffle on each chop and send to the
table.
=1485. Saddle of Venison à la Talleyrand.=--Procure and prepare a fine
saddle of venison, exactly the same as in No. 878; suppress the
currant-jelly sauce, and serve with the following garnishing:
_Talleyrand Garnishing._--Cut three fine, sound apples into halves, peel
each half, giving them all a nice dome shape; remove the cores, place
them on a buttered pan, sprinkle a little clarified butter over, then
place in the oven to bake for ten minutes; remove them, dredge a little
pulverized sugar over, place them back in the oven to glaze for one
minute; remove, and lay in a warm place. Have in a saucepan on the range
two glassfuls of port wine with a tablespoonful of currant jelly;
lightly stir until it is thoroughly dissolved; add one clove, the zest
of half a sound lemon, and the third of a saltspoonful of cayenne
pepper; let boil for four minutes, add to it now a gill of Espagnole
sauce (No. 151), let boil for three minutes longer; strain it through a
sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the
six pieces of apple around the saddle, and send to the table with the
sauce separate.
=1486. Reed-birds à la Joseph Pulitzer.=--Have twelve fine, fat, fresh
reed-birds, remove the entrails, and the eyes from the head, neatly wipe
them, stick the bill of each bird into the breast, cut off the legs,
then place them in a roasting-pan; season with a tablespoonful of salt,
sprinkle over a very little clarified butter, place them in a very hot
oven to roast for two minutes only; remove from the oven and slightly
cool off. Peel and boil five medium-sized sound potatoes in salted
water; when cooked drain the water completely, leaving the potatoes in
the same pan; thoroughly mash them with a potato-masher, add two ounces
of good butter, half a teaspoonful of white pepper; pour in half a
cupful of hot milk, and with a wooden spoon thoroughly mix together; add
now the yolks of two eggs, sharply mixing again; place it on the hot
range, thoroughly mix while heating for three minutes; then press it
through a fine sieve into a flat pan and let cool for five minutes. Take
the twelve reed-birds, completely mask each bird with the above
preparation, roll them nicely, giving each bird a barrel shape, three
inches long by one and a half in diameter; dip them in beaten egg, roll
in fresh bread-crumbs, taking care not to spoil their shape; then fry
them in very hot fat for five minutes; remove from the fat, thoroughly
drain on a towel; dress them on a hot serving-dish with a folded napkin,
and send to the table with a gill of hot Madeira sauce (No. 185)
separate.
=1487. Reed-birds à la Barsotti.=--Have twelve reed-birds, prepare them
exactly the same as above. But instead of masking them with potato
preparation, select twelve medium-sized, sound, even, raw potatoes; wash
well and dry; cut off a cover, oval-shape, lengthwise, in the centre of
each potato, then with a vegetable-scoop scoop out the interior of each
sufficiently large for a reed-bird; season the inside of each potato
with a teaspoonful of salt equally divided; let stand for one minute,
then turn them upside down to let the water run out which the salt has
drawn. Put one reed-bird in each potato with its breast upward; cut two
slices of bacon, then cut each slice into six equal, square pieces;
place one piece over the breast of each bird, put the cover on top, lay
them in a roasting-pan, place in a moderate oven to roast for
twenty-five minutes; remove them from the oven, dress on a hot
serving-dish with a folded napkin, and send to the table with half a
gill of maître d’hôtel (No. 145) separate.
=1488. Hot Game Pie à la Henry Watson.=--Have twelve fine, fat, fresh
reed-birds. Have a saucepan on the fire with one ounce of lean salt
pork, cut in dice-shaped pieces; add the twelve birds. Season with one
tablespoonful of salt and a heaped teaspoonful of pepper, then let them
cook for five minutes; now add two tablespoonfuls of flour; mix well
together, and let cook slowly until the flour has obtained a brown
color, then add half a glassful of good Madeira wine and half a pint of
white broth (No. 99). Mix well together again, and let cook for five
minutes longer.
Have a dough prepared as in No. 1078. Butter well a tureen pie-plate,
line the inside with half of the dough, a quarter of an inch thick, then
transfer the reed-birds and all the rest into the lined plate, nicely
arranging the birds; add twelve whole, fine, sound mushrooms, and then
with the balance of the dough make a cover, and with it cover the birds
and all. Beat up the yolk of one egg with a tablespoonful of water, and
then with a hair brush gently glaze the surface of the cover with it.
Place in the hot oven, and let cook for twenty minutes. Remove from out
the oven; place the tureen on another dish, and immediately send to the
table.
Robins, snipe, wild pigeons, or any other birds may be substituted for
the reed-birds.
SAUCES.
=1489. Sauce, Finoise.=--Have in a saucepan on the range one
tablespoonful of butter, one green pepper, and one sound onion, chopped
very fine; let slowly simmer for three minutes without browning, then
add a heaped teaspoonful of flour, continually mix while cooking for
three minutes; then add six fine, sound, red, peeled tomatoes, cut into
quarters, also a gill of white broth (No. 99), mix well together with a
wooden spoon. Season with a tablespoonful of salt and just one drop of
tabasco sauce. Cook slowly for thirty minutes. Press it through a fine
sieve into a bowl, so that nothing is left in the sieve but the seeds,
and then it will be ready for general use.
DESSERTS.