_DESSERTS AND CAKES._
519. =Sweet Omelette.= Beat up twelve eggs with an ounce of sugar, and
finish as for plain omelette (Art. 478), sprinkle some sugar on top,
and serve.
520. =Omelette with Rum.= Make a plain omelette (Art. 478), sprinkle
some sugar on top, pour over it six wineglasses of rum, to which touch
a lighted match, and serve while burning.
521. =Omelette with Jam.= Make a plain omelette, and, just before
folding it in two, place upon it some strawberry, raspberry, or any
other sort of jam, according to your taste. Fold your omelette in two,
and serve.
522. =Omelette à la Celéstine.= Boil a glass of milk, with which
mix thoroughly two tablespoonfuls of rice flour, add four ounces of
powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently
for ten minutes, stirring constantly, add the yolks of three eggs,
mixed in a little water or milk, and half an ounce of butter; stir all
together until quite smooth, and keep hot. Beat up ten eggs, with which
make ten little omelettes of about four inches in length. Fill each
one with a tablespoonful of the above mixture. Heat three quarters of
a pound of peach marmalade, to which add a little water. Place your
omelette in a circle on a dish, pouring your marmalade in the center,
and serve very hot.
523. =Omelette Soufflé.= Separate the yolks of twelve eggs from the
whites. Put the yolks of five in a deep dish, with half a pound of
sugar, a teaspoonful of extract of vanilla, and beat all together for
ten minutes with a wooden spoon. Put the whites of your eggs in a large
bowl, and with an egg-beater beat them very stiff, then mix them with
your yolks and sugar. Butter a dish, into which pour the above, send to
a moderate oven for about twelve minutes, sprinkle some sugar on top,
and serve instantly.
524. =Fried Bananas.= Cut eight bananas in two, through their length,
dip them in a paste composed of three eggs, six ounces of flour, well
mixed together, and a little water, so as to make a smooth, soft, and
rather liquid paste, but sufficiently solid to adhere to your bananas.
Add a teaspoonful of soda, and mix thoroughly with your paste, then
fry your bananas in hot lard, and, when colored a bright yellow, drain
them, sprinkle them with powdered sugar, and serve.
525. =Rice Croquettes.= Wash four ounces of rice in cold water, which
put in a saucepan on the fire, with a pint of water, and boil ten
minutes, then put in cold water for a moment. Put your rice back again
on the fire, with a pint of milk, a little grated orange and lemon
peel, and two ounces of sugar. Boil gently forty minutes. Let it
become perfectly cold, then form it into croquettes, beat up two eggs,
in which dip your croquettes. Roll them in bread-crumbs, fry them in
very hot lard, and, when your croquettes are a bright yellow, drain
them, sprinkle them with sugar, and serve. You may also serve them
with an apricot sauce made in the following manner: Put four ounces of
sugar and two wineglasses of water in a saucepan on the fire; when the
sugar is melted, add half a pound of apricots, boil for a moment, press
through a sieve, heat again on the fire, and serve. You may flavor with
vanilla, maraschino, kirsch, or any liqueur you wish.
526. =French Pancakes.= Put in a bowl six ounces of flour, with three
eggs, and a pinch of salt. Stir well together with a wooden spoon
until your paste is smooth, adding a gill of milk. Put a small piece
of butter in a frying-pan, and, when melted, put into it about two
tablespoonfuls of your paste; when colored on one side, turn it on the
other, and continue in the same manner until your paste is all used.
Put them on a dish, fill them with currant jelly, or jam, roll them
up, and powder them with sugar. Heat a poker or slender piece of iron
red hot, lay it lightly for a second on each pancake, making several
stripes across the pancake, and serve hot.
527. =Cabinet Pudding.= Soak in milk half a pound of baba (Art. 545),
brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the
seeds of two ounces of raisins, chop half an ounce of citron, blanch
and chop two ounces of almonds, and add six ounces of sugar. Mix all
together and place in a buttered mold. Stir ten eggs into half a pint
of milk, which pour into your mold. Put into a saucepan on the fire
some water, about two inches deep, place in it your mold, which cover,
and send to the oven for about an hour, or until firm enough to turn
out of the mold. Serve with the following sauce: Put in a saucepan on
the fire half a pint of milk, the yolks of six eggs, four ounces of
sugar, and a teaspoonful of extract of vanilla. Stir it well until it
begins to thicken. Pour it over your pudding, and serve.
528. =Bread Pudding.= Soak a pound of bread-crumbs in cold milk,
divide it in small pieces, so as not to form a solid lump, and add
three ounces of currants, and the same of raisins, from which you
have removed the seeds, the grated peel of an orange, an ounce of
citron cut in very small pieces, six ounces of powdered sugar, eight
well-beaten eggs, and half a pint of milk. Mix all well together.
Pour into a buttered mold, which place in a saucepan, which you have
filled with water the height of your mold. Boil about two hours, or
until thoroughly done, of which you may judge by slipping the point
of a knife in your pudding, and, if it comes out dry, the pudding
is sufficiently cooked. Turn it out of the mold, and serve with the
following sauce: Put a spoonful of corn starch in a saucepan on the
fire, mix with it half a glass of water, four ounces of sugar, and
the thin outside peel of a lemon, stir until boiling, then add three
wineglasses of sherry, brandy, or rum.
529. =English Plum-Pudding.= Remove the skin and the sinews from half
a pound of beef suet; chop it very fine, adding half a pound of flour,
and continue to chop until the flour is thoroughly mixed with the suet;
then add eight ounces of raisins from which you have removed the seeds,
and the same of currants, two ounces of citron cut in small pieces,
a little nutmeg, two apples which you have pared and chopped fine, a
wineglass of rum, and six eggs. Mix all well together, and then put
into a buttered mold, which place in a saucepan which you have filled
with water the height of your mold, and simmer gently six hours, then
turn your pudding out of the mold, and serve. Instead of boiling your
pudding in a mold, you may tie it securely in a buttered cloth, place
it in a saucepan with some boiling water, and boil it six hours; remove
the cloth, and serve with a sauce, with rum, of the preceding articles,
or sprinkle powdered sugar on top; pour some rum over the pudding,
light it, and serve burning.
530. =Pudding au Marasquin.= Take an ounce of raisins, from which you
have removed the seeds, and two ounces of currants; soak them in a
wineglass of sherry; then beat up slightly the yolks of six eggs, with
half a pound of powdered sugar; add your raisins and currants, a pint
of milk, half an ounce of gelatine, a teaspoonful of vanilla extract,
and put all together in a saucepan on the fire; stir until the gelatine
is dissolved, but do not allow your milk to boil; then strain. Put a
mold on ice, pour into it, about the depth of two inches, a part of
your mixture; when it has stiffened, cover entirely with Savoy cake an
inch thick and soaked in maraschino; then pour on top some more of your
mixture, about the depth of an inch high, and continue with alternate
layers of cake and your mixture until the mold is filled. Put it on the
ice until needed, then turn it out of the mold, and serve.
531. =Rice Pudding.= Wash well, rubbing it between the hands, half a
pound of rice; change the water several times. Boil it ten minutes in
boiling water; then put it in cold water for a moment, drain it, and
put it in a saucepan on the fire with three pints of milk, half a pound
of sugar, and the peel of a lemon cut extremely thin and grated; simmer
gently for an hour, take it off the fire, add four eggs, stirring until
well mixed, two ounces of raisins from which you have removed the
seeds, two ounces of currants, and half an ounce of citron cut in small
pieces. Butter a tin mold, sprinkle a few bread-crumbs on the bottom
and the sides, pour in your rice, and send it to a gentle oven for an
hour and a half; turn it out of your mold, and serve with the following
sauce: Put in a saucepan on the fire a tablespoonful of corn starch,
four yolks of eggs, half a pint of milk, four ounces of sugar, the
grated rind of an orange (or a teaspoonful of extract of vanilla); stir
until beginning to boil, strain, and serve.
532. =Rice Pudding= (another way). Wash six ounces of rice, changing
the water several times; boil it in boiling water for ten minutes, then
put it in cold water for a moment, drain it, and put it in a saucepan
on the fire with three pints of milk, six ounces of sugar, a little
grated lemon-peel, a pinch of allspice, and very little nutmeg. Simmer
gently for an hour, add, one by one, four eggs, and stir until well
mixed; pour your rice into a deep dish which you have buttered, send it
to the oven until well colored, then remove it from the oven, put it on
ice, and serve it extremely cold.
533. =Apple Charlotte.= Pare three dozen apples, put them in a saucepan
on the fire with half a glass of water and half of the peel of a lemon;
when your apples are soft, remove the lemon-peel, add six ounces of
sugar, four ounces of peach marmalade, and reduce one half, stirring
constantly, so that the apples do not stick to the saucepan. Butter a
tin mold, cut a piece of bread a quarter of an inch thick, the size and
shape of the bottom of your mold, dip it in melted butter, and place
it in your mold; then cut some pieces of bread, the same thickness as
above, the height of your mold and about two and a half inches wide.
Place them around the sides (having dipped them in melted butter), one
piece slightly overlapping the other. Pour the apples in the center,
cover with a piece of bread dipped in melted butter, and send to the
oven for about an hour; drain off the butter, turn your charlotte out
of the mold, and serve with the following sauce: Put in a saucepan half
a pound of peach marmalade with half a glass of water, two ounces of
sugar, and stir all well together until boiling, press through a sieve,
heat again on the fire, adding two liqueur-glasses of rum.
534. =Apples à la Condé.= Pare eight apples, in which cut a hole in the
center; put them in a saucepan on the fire with four ounces of sugar,
enough water to cover them, and half of the peel of a lemon. When the
apples are soft, remove the lemon-peel, drain them, and strain the
juice, which reduce on the fire two thirds. Boil half a pound of rice
(which you have previously washed) in boiling water ten minutes; then
put it in cold water for a moment, drain, and put it in a saucepan on
the fire with a pint and a half of milk, six ounces of sugar, and a
teaspoonful of extract of vanilla; boil gently three quarters of an
hour; put your rice, about an inch in depth, on a dish, arrange your
apples on top, fill the center with currant jelly, or any jam you wish;
pour over them the juice which you have reduced, decorate them with
blanched almonds cut in small pieces, citron, or angelica cut in small
pieces, and then put them on the ice, and, when very cold, serve.
535. =Compote of Apples.= Pare ten apples, in which cut a hole in the
center, put them in a saucepan with enough water to cover them, six
ounces of sugar, and the rind of a lemon; simmer very gently until
quite soft, without breaking; drain them, and reduce the juice three
quarters on the fire, strain, pour it over your apples, which you have
placed on a dish, and serve.
536. =Pommes Meringues.= Pare and cut in quarters two dozen apples,
removing the core and pips. Put them in a saucepan on the fire with
half a glass of water, six ounces of sugar, and the peel of an orange,
grated. Reduce one half, stirring constantly; then put them on the
ice; beat six whites of eggs very stiff, add to them four ounces of
sugar, stir them lightly together, cover your apples with the meringue,
sprinkle with powdered sugar, and send to a gentle oven until lightly
colored, then remove them, put them again on ice, and serve very cold.
537. =Beignets of Apples.= Pare, cut in round quarters, and remove the
core and pips of ten apples. Put half a pound of flour in a bowl, in
which break three eggs; mix them well with the flour, and add a little
water, so as to make rather a liquid paste, but sufficiently solid to
adhere to the apples, which dip into the paste, covering them entirely.
Put some lard in a frying-pan, in which, when very hot, fry your
apples. When a bright yellow, drain them, sprinkle them with sugar, and
serve hot. Beignets of peaches are prepared in the same manner.
538. =Beignets de Crême à la Vanille.= Put in a saucepan four eggs,
two ounces of corn starch, four ounces of sugar, and stir all well
together; add a pint of milk, a teaspoonful of vanilla, place on the
fire, stirring with a wooden spoon until boiling, and pour into a pan
which you have buttered. Let it become cold, then cut it into pieces
an inch wide and three inches long. Make a paste as for the foregoing
article, in which dip your mixture (which you have cut in pieces),
and fry in very hot lard. When colored a bright yellow, drain them,
sprinkle them with sugar, and serve.
539. =Beignets Soufflés.= Make a paste as for éclairs (Art. 547),
adding a teaspoonful of extract of vanilla. Put some lard in a
frying-pan, which, when melted, should be about two and a half inches
high in your pan, and, when very hot, take with a spoon some pieces of
your paste about the size of a nut, drop them in your lard, and fry
them a bright yellow; drain them, roll them in powdered sugar, and
serve.
540. =Almond Puddings.= Blanch and chop fine a quarter of a pound of
almonds, which mix thoroughly together with two ounces of flour, four
ounces of powdered sugar, and two ounces of corn starch. Separate the
whites and yolks of eight eggs. Beat the yolks well, flavor them with
vanilla, and mix together with the above ingredients. Then beat the
whites very stiff, and stir them in thoroughly with the rest. Butter
some little tin timbale-molds, which nearly fill with the mixture,
cover with buttered paper, and place them in a pan in which you have
put enough water to reach about three quarters of the height of the
timbale-molds, and send to a moderate oven for about three quarters of
an hour, or until done, of which you may judge by inserting a straw in
the cake, and, if it comes out clean, it is sufficiently done. Remove
the cake from the molds. Serve with the following sauce: With a small
coffee-cup full of currant jelly, to which add about the same quantity
of claret, add a little sugar, a very little stick cinnamon, and a
little nutmeg. Strain, and serve hot. OBS.--This pudding, instead of
the almonds, may be made with macaroons (about twelve), which should
be well browned in the oven, and then crushed fine with a rolling-pin,
and mixed with the flour, etc., in the same order as described for the
almonds.
541. =Baked Custard.= Break eight eggs in a bowl, to which add half a
pound of sugar, a quart of milk, two tablespoonfuls of vanilla, and a
sherry-glass of brandy. Mix all well together, strain, put in a deep
dish, and send to a gentle oven for about forty minutes, or until well
colored on top. Serve very cold.
542. =Boiled Custard.= Put in a saucepan twelve eggs, to which mix
gradually a pint and a half of milk; add half a pound of sugar, a
tablespoonful of vanilla, and a sherry-glass of rum. Put on the fire,
stirring with an egg-beater until beginning to thicken, then remove the
custard from the fire, not having allowed it to boil. Strain, and stir
until nearly cold. Serve very cold.
543. =Trifles.= Soak some sponge cake in sherry, put it on a dish,
place a layer of raspberry jam on top, which cover entirely with
whipped cream, to which add some powdered sugar, and flavor with
vanilla.
544. =Brioche.= Take a quarter of a pound of flour, make a hollow in
the center, in which put half of a cake of yeast, and moisten with a
little tepid water (about two ounces) until the paste is soft, then put
it in a saucepan, and leave it in rather a warm place. Then put three
quarters of a pound of flour on a table, make a hollow in the center
of the flour, in which put a pinch of sugar, seven eggs, one by one,
mixing each thoroughly with the flour before adding another, and three
quarters of a pound of butter, little by little, mixing it thoroughly
with the flour and eggs. Then see if your yeast has risen twice its
height; and if so, add it to your paste, which put in a warm place
eight hours; after which sprinkle a little flour on a table, form your
paste into balls of about two ounces each, brush them over with beaten
egg, send them to a hot oven, and, when well colored, remove from the
oven.
545. =Pâté à Brioche Panachée.= Take half the quantity of the foregoing
paste, roll it out half an inch thick, on top of which place a layer
of peach marmalade, and send to the oven for about ten minutes; then
sprinkle on top of the marmalade an ounce of currants, previously
washed and dried, about twenty blanched almonds cut in small pieces,
and a little citron, also cut in small pieces. Then divide your brioche
in pieces three inches long and an inch wide. Serve cold.
546. =Baba.= Put four ounces of flour on a table, make a hollow in the
center, in which put half a cake of yeast, and moisten with a little
milk, so as to form a soft paste, which put in a saucepan, and leave in
a warm place. Then put six ounces of flour on a table, make a hollow
in the center, in which put ten ounces of flour, two ounces of sugar,
six ounces of butter, and three eggs. Mix all well together, working
it with the hands, and adding, one by one, three eggs and a wineglass
of rum. Then mix together an ounce of currants, with three ounces of
raisins, from which you have removed the seeds, and half an ounce of
citron, cut in small pieces, and add them to your paste, also the rest
of your paste, with the yeast. Fill a buttered mold a third of its
height with your paste, and send to a moderate oven for about three
quarters of an hour. Pass the point of a knife into the baba, and if
sufficiently done it will come out dry. Then turn it out of your mold,
pour over it two liqueur-glasses of rum, sprinkle a little sugar on
top, and serve. Instead of putting the baba in a large mold, you may
put it in several very small ones if preferred.
547. =Éclairs.= Put an ounce of butter in a saucepan on the fire, with
about six tablespoonfuls of water. When beginning to boil, add about
two and a half ounces of flour, stirring with a wooden spoon about five
minutes, then remove from the fire, and add, one by one, four eggs,
stirring rapidly, until each is well mixed. Then put your mixture in
a cornucopia of stiff paper, with a hole in the point, through which
press it on a pan, forming little shapes similar to lady fingers. Send
them to a gentle oven for about twenty minutes, or until firm; let them
become cold, then make an incision in them, the length of each, through
the middle, in which place some whipped cream, to which you have added
sugar and a little essence of coffee. Then put in a copper saucepan, or
one which is well enameled and thoroughly clean, half a pound of sugar,
with a glass of water. After remaining on the fire a few moments, lift
out a little of the sugar with a wooden spoon, and drop it in a cup of
cold water. Take the sugar between the thumb and third finger, separate
them, and, if you may draw the sugar out in a fine thread without
breaking, you have reached the desired result. Put it in a bowl, and
add a tablespoonful of the extract of coffee, stir until beginning to
thicken, cover with it the top of each éclair, and, when cold, serve.
548. =Chocolate Éclairs.= Make a paste as for the foregoing, which form
into éclairs, and bake as the above. Put in a saucepan two eggs, two
tablespoonfuls of corn starch, two ounces of sugar, a glass of milk, a
teaspoonful of vanilla, and stir all together on the fire. Just before
beginning to boil, remove from the fire and let it become cold. Then
fill the inside of your éclairs with your cream. Melt an ounce of
chocolate in a tablespoonful of water, boil half a pound of sugar as
the foregoing, mix thoroughly with your chocolate, with which cover
your éclairs.
549. =Duchess Cakes with Peach Marmalade.= Make a paste as for éclairs
(Art. 547), of which take about half a tablespoonful at a time, and
place on a pan in oval form, as for meringues, only smaller, and about
three inches apart. Brush them with beaten egg, send them to a gentle
oven, and, when they are done, make an incision in each one through
the middle, and fill the inside with peach marmalade, or any other
preferred. Then put in a copper saucepan, or one which is well enameled
and thoroughly clean, half a pound of sugar, with a glass of water.
After remaining on the fire a few moments, lift out a little of the
sugar with a wooden spoon, and drop it in a cup of cold water. Take
the sugar between the thumb and third finger, separate them, and, if
you may draw the sugar out in a fine thread without breaking, you have
reached the desired result. Then cover the top of each cake with the
sugar, and, when cold, serve.
550. =Gâteau St. Honoré.= Take some pâté brisée (Art. 285), roll it out
thin, and with it line a round tin pie-dish, which you have buttered.
Then take some paste, as for éclairs (Art. 547), and form a border of
about an inch thick on top of your other paste in the pan, brush it
over with beaten eggs, and send it to a moderate oven until thoroughly
done, then remove it. Make a cornucopia of stiff paper, with a hole cut
in the end, fill it with éclair paste, press it out through the hole
on a pan, forming the paste into about a dozen and a half small balls
the size of a French chestnut, prick a hole in the bottom of each, and
send them to the oven until done. When cold, dip them in melted sugar,
as described in the foregoing article, place them all around the top of
your paste in the pie-dish. Whip a pint of cream, let it remain fifteen
minutes on the ice, drain off all the moisture, mix well with your
cream three ounces of sugar and half a teaspoonful of vanilla, and fill
the inside of your pastry. You may, instead of vanilla, flavor your
cream with rum, chocolate, or raspberry, and decorate the pastry with
candied oranges, cherries, and other candied fruits.
551. =Apple Tart.= Peel two dozen apples, which put in a saucepan with
two tablespoonfuls of water and a little grated lemon-peel; stew them
until soft, then add three ounces of sugar, and stir with a wooden
spoon five minutes; then let them become cold. Take some pâté brisée
(Art. 285), roll it out thin, and with it line a pie-dish large enough
to contain your apples, which place in the dish. Roll out some more
paste very thin, sprinkle it with flour, double it, cut it in strips a
quarter of an inch wide, moisten the edges of your tart, and place the
strips on top of your apples, a small space between each, fasten the
ends to the edge of your dish, and brush the strips lightly with water;
place an equal quantity of strips across and on top of the others,
making a sort of lattice-work; brush them over with beaten egg, and
send the tart to a hot oven; when three quarters done, remove it, brush
it over with a little melted currant jelly; return it to the oven until
thoroughly done both underneath and on top.
552. =Apple Tart à la Portugaise.= Line a pie-dish with some pâté
brisée (Art. 285), then place on top a layer, about half an inch thick,
of peach marmalade, and send to the oven until the paste is done. Peel
eight apples, cut them in two, remove the core and the pips, put them
in a saucepan with a pint of water, six ounces of sugar, and the rind
of a lemon; stew them until soft, without breaking; then drain them and
place them on top of the peach marmalade in your tart, strain the juice
of your apples, reduce it two thirds on the fire, and, just before
serving, pour it over your tart.
553. =Apricot Tart.= Line a pie-dish with some pâté brisée (Art. 285)
rolled thin, sprinkle the bottom with powdered sugar, fill the dish
with canned apricots, send it to a hot oven, and, when thoroughly done,
sprinkle the top with powdered sugar, and serve. Proceed in the same
manner for tart of peaches, and currants (to which add more sugar), and
cherries (first removing the stones).
554. =Gâteau d'Artois.= Peel a dozen apples, remove the core and pips,
and stew them with a tablespoonful of water in a saucepan. When soft,
add two ounces of sugar and a little cinnamon, and stew ten minutes
longer. Take some puff paste (Art. 284), roll it out thin, divide it
in two equal parts, spread your apples on one part, covering them with
the other; moisten the edges of your paste, which fasten together by
pressing upon the top layer with the thumb. Then mark out lightly, with
a knife, ten equal pieces, about four inches long and an inch and a
half wide. Brush the top with beaten egg, and send to a hot oven until
well colored and thoroughly done underneath. Cut the pieces through,
which you have marked out, and serve.
555. =Mince Pie.= Chop very fine half a pound of beef suet, three
quarters of a pound of cold beef, three apples which you have peeled,
two ounces of citron, and a little lemon-peel; add a pound of powdered
sugar, half a pound of currants, the same of raisins, a teaspoonful of
ginger, the same of nutmeg, half a pint of sherry, and a quarter of a
pint of brandy. Mix all well together in a jar, which cover, and let
it remain for eight days. Take some puff paste (Art. 284), roll it out
thin, and with it line a flat pie-dish, into which place your mince
meat, and cover with another layer of paste, which moisten and press
all around the edge so as to fasten it securely. Brush the top with
beaten egg, and send to a moderate oven for about forty minutes, and,
if sufficiently done, serve very hot.
556. =Pastries à la Condé.= Put four ounces of almonds in boiling
water, remove the skins, wash the almonds, dry them, and chop them
fine. Mix with them thoroughly two ounces of powdered sugar and half
the white of an egg; roll out some puff paste (Art. 284) half an inch
thick, five inches wide, and fourteen inches long. Spread the almonds
entirely over your paste, sprinkle lightly with sugar, and cut the
paste in ten equal strips across the length. Send them to rather a hot
oven, and, when well colored, serve.
557. =Gâteau Fourré aux Amandes.= Put four ounces of almonds in boiling
water, and remove the skins. Pound the almonds to a paste, with which
mix thoroughly four ounces of sugar, an ounce of butter, the yolks of
two eggs, and half a sherry-glass of rum. Take half a pound of puff
paste (Art. 284), roll it a quarter of an inch thick, and, with a
sufficient quantity, line a shallow pie-dish. Moisten the edge of your
paste, fill the pie-dish with your mixture of almonds, make a border
with the rest of your paste around the edge of your dish, then, with
the point of a knife, trace some fanciful design on the top, brush it
over with beaten egg, send to a hot oven for about forty-five minutes,
and, if well done underneath, sprinkle some powdered sugar on top, and,
when melted, remove from the oven and serve. You may also serve this
cold.
558. =Gâteau Fourré aux Pommes.= Peel and cut in quarters a dozen
apples, from which remove the core and pips. Put them in a saucepan on
the fire with a sherry-glass of water, the peel of half a lemon, and
four ounces of sugar. Stew them for about seven or eight minutes, stir
them for a few moments with a wooden spoon, let them become cold, and
finish as described in the preceding article.
559. =Gâteau Fourré à la Crême.= Mix thoroughly together in a saucepan
two ounces of flour with two eggs, add a glass of milk, stirring well,
so as to make a smooth paste, then a glass of cream and half an ounce
of butter. Continue to stir with a wooden spoon until boiling, then let
it simmer gently at the side of the range for fifteen minutes, stirring
it from time to time. Let it become cold, and add to it three ounces
of sugar, two pounded macaroons, a teaspoonful of vanilla, and mix
all well together. Take some puff paste (Art. 284), and finish as for
gâteau fourré aux amandes (Art. 557).
560. =Mars.= Take some brioche paste (Art. 544), roll it out a quarter
of an inch thick, six inches wide, and sixteen inches long. Cover it
with apple marmalade, and send it to a very gentle oven for about ten
minutes. Then let it become cold, and cut it into strips an inch wide,
across the length of the paste. Beat six whites of eggs very stiff,
mix with them half a pound of powdered sugar, with which cover each
strip of pastry on top, about three quarters of an inch thick. Blanch
twenty almonds, cut them in long, thin strips, place them two by two
on top of your pastries, the two points meeting in the center (six or
eight pieces of almonds on each will be sufficient), sprinkle them with
powdered sugar, and send them to the oven about twelve minutes, or
until colored lightly.
561. =Fanchonettes.= Roll out thin some pâté brisée (Art. 285), with
which line some little molds. Fill them two thirds with apple, peach,
or any other marmalade preferred, and send them to a hot oven twelve
minutes. Then let them become cold. Beat six whites of eggs very stiff,
and mix well with them half a pound of powdered sugar; cover your
little tarts with it half an inch thick, and smooth it on top with the
blade of a knife. Make a cornucopia of stiff paper, cut a hole in the
end of it, put in it some of the white of egg and sugar, and press it
through the hole, forming on top of each tart, in a circle, six very
small balls, and one in the center. Sprinkle over them some powdered
sugar, and send them to a very gentle oven. They should not be allowed
to color. When they are firm, remove them from the oven, place on top
of each little ball a very small piece of currant jelly, and serve.
562. =Cream Pastries with Almonds.= Take some puff paste (Art. 284),
roll it out very thin, and cut it in ten pieces, each about three
inches wide and four inches long. Send them to the oven, and, when
done, take them out; then cut ten other pieces of the same size as the
above, and brush them with beaten egg; blanch two ounces of almonds,
chop them fine, mix with them a very little powdered sugar, a _very_
little white of egg, and sprinkle them on top of your ten pieces of
paste, which send to the oven until well colored, and let them become
cold. Beat up half a pint of cream, put it on the ice about fifteen
minutes, drain it on a sieve, mix with it, in a bowl, an ounce of sugar
and a little extract of vanilla. Place your cream on the plain pieces
of pastry, and cover with those on which you have sprinkled the almonds.
563. =Gâteau Madeleine à l'Orange.= Put in a bowl half a pound of
powdered sugar, the same of flour, four eggs, the grated peel of an
orange, and mix all well together. Put half a pound of butter near the
fire, so as to make it soft without melting it quite liquid, and add
it to your other ingredients. Butter ten little tin molds, which fill
three quarters with your mixture, and send them to a gentle oven for
about twenty minutes, or until thoroughly done, of which you may judge
by passing the point of a knife through one, and, if it comes out dry,
your cake is sufficiently baked. Instead of the orange-peel, you may
flavor, if you wish, with vanilla, adding some currants and citron cut
in very small pieces.
564. =Gâteau Genoise.= Put in a bowl half a pound of sugar with half
a pound of butter, heated, so as to be a little soft. Beat up both
together quickly with a wooden spoon for three or four minutes, then
add three eggs, one by one, mixing each thoroughly before adding
another. Then add the yolks of three eggs, the grated peel of half a
lemon; stir all well together, adding half a pound of flour; beat the
three whites of your eggs, and add them to the foregoing. Butter a pan,
into which pour your mixture about three quarters of an inch thick;
send it to a gentle oven for about thirty minutes, cut it in small
pieces, and ice it as for coffee éclairs (Art. 547).
565. =Gâteau Savarin.= Put three ounces of flour in a bowl, with half
a cake of yeast, adding about two sherry-glasses of lukewarm milk,
so as to form a soft paste, to which, when risen double its height,
add twelve ounces of flour, seven ounces of butter (a little warm), a
pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture
well with a wooden spoon, and, while beating, add, one by one, four
eggs. When the mixture no longer sticks to the bowl, you have beaten
it enough; then add to it half an ounce of citron cut in very small
pieces, and put it in rather a warm place for about two hours. Butter a
tin mold, which sprinkle with a few chopped almonds, fill the mold one
half with your mixture, and let it rise half as much again; then send
to a moderate oven, slip the point of a knife into the cake, and, if it
comes out dry, it is sufficiently done. Turn it out of your mold; put
four ounces of sugar, with a glass of water, in a saucepan on the fire,
boil five minutes, add a tablespoonful of anisette, two tablespoonfuls
of rum, and one of curaçoa, which pour gradually over your cake until
absorbed, and serve.
566. =Manquet.= Put the yolks of eight eggs in a bowl with half a pound
of sugar, and stir with a wooden spoon three or four minutes; then add
the grated peel of a lemon. Whip the three whites of your eggs until
very stiff, add them gradually to the above ingredients, also an ounce
of melted butter, and stir all together lightly. Butter a tin mold,
dust it with flour, pour into it your mixture, and send it to a gentle
oven for about half an hour. Slip the point of a knife into your cake,
and, if it comes out dry, it is sufficiently done.
567. =Sponge Cake.= Put in a bowl a pound of flour, three quarters of a
pound of powdered sugar, two eggs, two glasses of milk, and the grated
rind of a lemon. Mix all well together, and then add six ounces of
melted butter, and a teaspoonful of Royal Baking Powder. Butter a tin
mold, in which pour your mixture; send it to a gentle oven, and, when
sufficiently colored, slip the point of a knife into it, and, if it
comes out dry, your cake is done. Turn it out of the mold, and serve.
568. =Lady Fingers.= Put four ounces of powdered sugar in a bowl, with
the yolks of four eggs, and stir them well together with a wooden
spoon, until they become white and slightly consistent; then add three
ounces of flour and a little grated lemon-peel. Beat up the whites of
your eggs until very stiff, then mix them lightly, in small quantities
at a time, with your other ingredients. Pour your mixture into a
cornucopia made of stiff paper, with a hole in the end, through which
press it on a pan (on which you have spread a sheet of white paper),
forming it into lady fingers, about five inches long and not quite an
inch wide, sprinkle each with powdered sugar, and send them to a very
gentle oven, watching them, so that they do not color too much. When
they are firm, slip the blade of a knife underneath them, so as to
remove them from the pan, and serve.
569. =Savoy Cake.= Put the yolks of three eggs in a bowl, with four
ounces of powdered sugar, beat them well until slightly consistent, and
add to them an ounce and a half of flour, an ounce of corn starch, a
few drops of extract of vanilla, and mix all well together. Beat up the
whites of your eggs very stiff, and stir them lightly with your other
ingredients. Butter a mold, which sprinkle with sugar, and into which
pour your mixture. Send it to a gentle oven, and, when it is done (of
which you may judge by slipping the point of a knife into it, and, if
it comes out dry, your cake is sufficiently baked), turn it out of the
mold, let it become cold, and serve.
570. =Macaroons.= Put half a pound of almonds in boiling water, remove
the skins, then put the almonds in cold water, which drain off, and put
them in the oven to dry. Pound them to a paste, adding, by degrees, the
white of an egg; then add a pound and a half of powdered sugar, again
pound well, adding, little by little, the whites of two eggs. Spread
on a pan a sheet of white paper, form your mixture in little rounds,
somewhat smaller than a twenty-five cent piece, place them on top of
the paper in your pan, each about an inch and a half apart from the
other. Send them to a gentle oven for about twelve minutes, the door of
the oven shut, and, at the end of that time, if they are well colored,
remove them from the oven, let them become cold, turn the paper upside
down, moisten it with a little water underneath, and remove the
macaroons.
571. =Tea Cakes.= Put on a table a pound of flour, which you have
previously sifted, make a hole in the middle, in which place half a
pound of butter, six ounces of powdered sugar, a pinch of ginger, and
four eggs. Mix all well together, and roll out your paste extremely
thin, cut it out in rounds or squares, which put on a pan, which you
have buttered lightly, brush your cakes with beaten egg, sprinkle them
on top with half a pound of currants. Send them to the oven, and, when
colored a bright yellow, remove them, and serve when needed.
572. =Chocolate Cakes.= Make the same mixture as for Savoy cake (Art.
569), put it in a cornucopia made of stiff paper, with a hole in the
end, through which press it on a pan (on which you have spread a sheet
of white paper), and form it into small rounds about the size of a
fifty-cent piece. Send them to a gentle oven until they are quite firm,
then let them become cold, and cut them all the same size with a small
round cutter. Spread a layer of peach or other marmalade on the half of
your cakes, which cover with the other half. Melt about two ounces of
chocolate in about two tablespoonfuls of water. Put in a saucepan on
the fire half a pound of sugar, with half a glass of water, boil for
about eight to ten minutes, lift out some of the sugar with a spoon,
drop it into cold water, place it between the thumb and third finger,
and, if you may draw the sugar out into a long fine thread without
breaking, you have reached the desired result. Then put your chocolate
in a bowl, add your sugar, stirring until beginning to thicken. Take as
many little wooden skewers as you have cakes, sharpen them to a fine
point, stick one into each cake, which dip into your chocolate and
sugar, covering it entirely. Put a colander upside down on a table, and
in the holes place the ends of your sticks, thereby allowing the cakes
on the opposite end to dry, after which remove your cakes from the
sticks, and serve when needed.
573. =Angel Cake.= Beat the whites of eleven eggs very stiff. Mix with
half a pound of sifted flour, half a pound of sugar, and a teaspoonful
of cream of tartar. Flavor with extract of almond or extract of
pineapple. Then mix all together with the whites of eggs, and bake in
a moderate oven for about forty minutes, or until thoroughly done, of
which you may judge by passing the point of a knife into your cake,
and, if it comes out dry, it is sufficiently done. Do not butter the
pan for this cake.
574. =Pound Cake.= Put in a bowl half a pound of butter, which you have
put in rather a warm place, so as to be a little soft. Add two eggs,
which beat well together with the butter for four or five minutes. Add
another egg, which also beat five minutes, and then another, and beat
all together the same length of time, and mix with the foregoing half a
pound of flour, four ounces of currants, and the same of raisins, which
you have stoned. Butter a mold, put a piece of paper in the bottom, and
also around the sides, pour your mixture into the mold, and send it to
a moderate oven for about an hour. Pass the point of a knife into your
cake, and, if it comes out dry, it is sufficiently done.
575. =Charlotte-Russe.= Butter a tin mold, the bottom and sides of
which line with lady fingers. Whip a pint of cream until quite firm,
and put it on the ice. Dissolve half an ounce of gelatine in about
a sherry-glass of hot water, then add four ounces of sugar. Boil a
sherry-glass of milk, remove it from the fire, and mix with it four
eggs, stirring rapidly. Strain your gelatine and sugar, and add them,
with a teaspoonful of vanilla, to your other ingredients, and mix all
well together. When beginning to stiffen, add your whipped cream, which
remove from the bowl with a skimmer, so as to drain off all moisture.
Fill your mold with the cream, put it on ice for an hour, take it out
of the mold, and serve.
576. =Bavarian Strawberry Cream.= Dissolve a quarter of an ounce of
gelatine in three or four tablespoonfuls of hot water, then add to it
four ounces of powdered sugar, and put it through a sieve. Whip a pint
of cream, and, when firm, put it on ice for a quarter of an hour. Press
four ounces of strawberries through a sieve, which put in a bowl with
your gelatine and sugar. When beginning to stiffen slightly, add your
whipped cream, which remove from the bowl with a skimmer, so as to
drain off all moisture. Mix all well together, and pour into a mold,
which put on ice for about an hour. Then turn your cream out of the
mold, and serve.
577. =Bavarian Chocolate Cream.= Prepare exactly as for the foregoing,
adding two ounces of chocolate which you have previously melted.
578. =Bavarian Vanilla Cream.= Proceed as for Bavarian strawberry cream
(Art. 576), except that instead of adding strawberries, flavor with a
teaspoonful of vanilla.
579. =Bavarian Coffee Cream.= Proceed as for Bavarian strawberry cream
(Art. 576), but, instead of strawberries, flavor with a tablespoonful
of essence of coffee.
580. =Jelly of Rum.= Dissolve two ounces of gelatine in a pint and a
half of very hot water on the fire, and, when melted, add ten ounces
of sugar. Beat three whites of eggs with half a glass of water, which
mix with your gelatine, stirring quickly with an egg-beater. Then put
all on the fire until boiling, then remove to the back of the range to
simmer gently for half an hour. Strain your jelly through a flannel
until perfectly clear, and add three sherry-glasses of rum. Pour it
into a mold, which put on the ice until sufficiently stiff to turn out.
581. =Wine Jelly.= Proceed as for the foregoing, adding a pint and
a quarter of water (instead of a pint and a half), the juice of a
lemon, a very small piece of cinnamon stick, a gill of sherry, and a
sherry-glass of brandy. Finish as the preceding.
582. =Meringues.= Beat the whites of eight eggs as stiff as possible,
then mix with them lightly three quarters of a pound of sugar; but
do not beat them after adding the sugar. Fill a tablespoon with your
beaten eggs, which place in oval form on a board slightly moistened
and covered with a sheet of white paper; continue until your eggs are
all used, and place each spoonful about an inch apart from the other.
Send to a very gentle oven, with the door shut, for about ten minutes,
and, if sufficiently firm, remove them, turn them over on a pan, which
put in a _very_ gentle oven for about three quarters of an hour; take
them out, press them in the middle with your thumb, so as to render
them hollow, and, when cold, fill them with whipped cream to which you
have added two ounces of sugar and a teaspoonful of vanilla. When the
weather is very hot, and it is sometimes difficult to whip cream, put
it in a bowl, which place in a larger one, and surround the smaller
with cracked ice, mixed with a little rock salt.
583. =Jelly of Mixed Fruits.= Dissolve on the fire two ounces of
gelatine in three or four tablespoonfuls of water, add ten ounces of
sugar, and, when melted, remove from the fire. Mix the whites of three
eggs in half a glass of water, add to your gelatine, stirring quickly
with an egg-beater. Then put all on the fire until boiling, then remove
to the back of the range to simmer gently for half an hour. Strain
your jelly through a flannel until perfectly clear; pour a little of
it into a mold, and, when the jelly is sufficiently stiff, place on
top of it two dozen very red cherries from which you have removed the
stones, an ounce of white currants, the same of red, two ounces of
pineapple, and the same of raspberries, or strawberries if in season.
Pour the rest of your jelly into the mold, which put on the ice until
sufficiently stiff to turn out of the mold.
584. =French Chestnuts with Coffee Sauce.= Remove the shells from three
dozen French chestnuts, boil the chestnuts five minutes in water, then
peel off the skin which covers them, put them in a saucepan on the
fire, with enough water to cover them, and two ounces of sugar; boil
them until soft, without breaking, and drain them. Put in a saucepan
on the fire four yolks of eggs, three ounces of sugar, a teacupful
of black coffee, and half a glass of cream. Stir until just before
boiling, then strain it, allow it to become cold, pour it over your
marrons, and serve.
585. =Nougat.= Put half a pound of almonds in boiling water for two or
three minutes, remove the skins, wash the almonds, and cut them each in
seven or eight long strips, then put them in the oven to dry. Put in a
copper or well-enameled saucepan, on the fire, five ounces of powdered
sugar, which be careful to stir very gently until colored brown, then
add your almonds, which should be slightly browned and very hot. Mix
all together, rub a little oil lightly over a pan, into which pour your
nougat, cut it immediately into pieces about four inches long and an
inch and a half wide, and let them become cold.
586. =Vanilla Ice Cream.= Put in a saucepan on the fire a quart
of milk, three quarters of a pound of sugar, three tablespoonfuls
of extract of vanilla, and eight yolks of eggs. Stir well with an
egg-beater, and, when beginning to thicken without boiling, strain your
mixture and allow it to become cold. Place the tin freezer into the
pail belonging to it, surround it with chopped ice mixed with about
half a pound of rock salt, pour your cream into the tin can, which
cover, and then turn the handle at the side of the pail rapidly around
for a few moments, take off the cover from the can, and with a spoon
detach any of the cream which may have frozen to the sides. Again put
on the cover, continue to turn the handle, repeating from time to time
the operation just described, and pressing the cream down with the
spoon, so as to make it smooth. When the cream is thoroughly frozen,
put it into a mold, place a piece of thick paper on top, over which
shut down the cover securely. Place your mold in a bowl, surround it
with chopped ice, with which mix two handfuls of rock salt. Just before
serving, turn your ice cream out of the mold by dipping it for a few
seconds in warm water. Instead of extract of vanilla, the vanilla-bean
will give a much better flavor.
587. =Coffee Ice Cream.= Put in a saucepan on the fire a pint and a
half of milk, the yolks of eight eggs, fourteen ounces of sugar, and
half a pint of very strong black coffee. Stir well with an egg-beater,
and, when beginning to thicken without boiling, strain your mixture,
allow it to become cold, and freeze as the foregoing.
588. =Chocolate Ice Cream.= Prepare a mixture as for vanilla ice cream
(Art. 586). Melt four ounces of chocolate in half a glass of water, on
the fire, add it to your mixture, strain it through a sieve, and freeze
as described in Art. 586.
589. =Strawberry Ice Cream.= Press through a sieve a sufficient
quantity of strawberries to obtain half a pint of juice, which put into
a tin freezing-can with three quarters of a pound of sugar and a quart
of cream, and freeze as vanilla ice cream (Art. 586).
590. =Strawberry Mousse.= Proceed as for strawberry ice cream, and,
when half frozen, stir into it quickly a pint of whipped cream, put it
in a mold for two hours, surrounded by cracked ice and a little rock
salt, then turn it out, and serve. Whipped cream may be added to all
kinds of plain ice creams.
591. =Neapolitan Ice Cream.= Prepare a mixture as for vanilla ice cream
(Art. 586). Let it become cold, put it in the freezer, and, when not
quite frozen, take out one third of it, stirring into it rapidly about
an ounce and a half of chocolate, which you have previously melted. Put
it into a mold, which place in a large bowl, and surround the mold with
cracked ice, and about two handfuls of rock salt. When the ice cream is
sufficiently stiff to support another layer on top, take out the half
of that which is in the freezer, place it in your mold on top of the
chocolate ice cream. Then mix with the remaining portion of ice cream
not quite a gill of strawberry juice, and place in your mold, which
leave two hours in the ice, turn the ice cream out, and serve.
592. =Nesselrode Pudding.= Remove the shells from two dozen French
chestnuts, which put in a saucepan, with a little water, then peel off
the skin which covers them, and put the chestnuts in a saucepan on
the fire, with a pint of water and a pound of sugar. Boil them until
very soft, then press them through a sieve, and put them again in a
saucepan with a pint of cream, in which you mixed the yolks of four
eggs. Just before beginning to boil, put your mixture through a sieve,
add an ounce of raisins, which you have stoned, an ounce of currants,
two sherry-glasses of yellow chartreuse, and freeze it, as described
in Art. 586. When frozen, cut four candied apricots, also four candied
green gages, and half an ounce of citron all in small pieces, add
three ounces of candied cherries; mix them thoroughly in your ice
cream, which put in a mold, a thick piece of paper on top, and the
cover securely shut down upon it. Put some cracked ice, mixed with two
handfuls of rock salt, in a bowl, in the middle of which place your
mold, covering it entirely with the ice and salt, where let it remain
two hours, then turn the ice cream out of the mold, first dipping it
for a few seconds in warm water.
593. =Frozen Apple Pudding à la Marie Héloise.= Cut four ounces of
almonds, and the same of citron, into long thin strips, and boil them
in a thick sugar sirup, with four ounces of large raisins, and the
same of candied cherries; when boiled, let them become cold. Pare
twenty-four large apples, which cut in quarters, remove the core, and
stew them in a little water, then press them through a sieve, add half
a pound of powdered sugar and a glass of orange marmalade or quince
jelly. When cold, add the almonds, citron, cherries, and raisins, a
sherry-glass of brandy, the same of maraschino, and put the whole into
a freezer and freeze from ten to fifteen minutes. Then stir into it
rapidly a pint of stiff whipped cream, and put into a mold, which place
in a large bowl, and surround the mold with cracked ice mixed with
about two handfuls of rock salt. Leave it for two hours, then turn it
out of the mold on a dish, surround it with whipped cream, to which you
have added about two ounces of sugar, and flavored with vanilla.
594. =Orange Ice.= Put a quart of water in a saucepan on the fire, with
three quarters of a pound of sugar, which boil ten minutes, remove
from the fire and allow it to become cold. Take the juice of a dozen
oranges and four lemons, strain, rasp a lump of sugar with the rind of
an orange, which add to the juice, mix all together with the water and
sugar, and freeze, as described in Art. 586. Strawberry and raspberry
ice are prepared in the same manner, except that they are pressed
through a sieve.
595. =Pineapple Ice.= For this, take a pint and a half of water,
four lemons, three quarters of a pound of sugar, a pound and a half
of pineapple, which chop fine and pound in a mortar, press through a
sieve, and finish as the above.
596. =Orange Baskets.= Take ten oranges, as large as possible; with
a penknife, or the point of a small, sharp knife, form the handle
of the basket, by beginning at the side of the orange and cutting a
line across the top, stopping just opposite where you have begun. Cut
another line exactly as the first, half an inch apart from it, then cut
around the orange in the middle, stopping at where the handle is marked
out. Remove the two quarters of peel, pass the knife under the handle,
so as to loosen the orange, which remove as carefully as possible, and
proceed in the same manner, so as to remove most of the orange from the
basket, and the remainder scoop out with a teaspoon. Dry the baskets
with a cloth, tie the handles with bows of narrow ribbons of all
colors, fill them with orange ice as the foregoing, and serve.
597. =Roman Punch.= Put in a saucepan on the fire three quarters of a
pound of sugar, with three pints of water, boil ten minutes, then put
aside to become cold. Then put in a freezer, and, when nearly frozen,
stir into it rapidly a gill of rum and the juice of four lemons.
APPENDIX.
_A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC._
598. =Buckwheat Cakes.= Mix a cupful of buckwheat meal in a bowl with
enough water to make the consistency of cream; add a pinch of salt and
a wineglass of yeast, and allow it to remain over night; then bake on a
very dry griddle till the cakes are of a light brown.
599. =Wheat Flannel Cakes.= Mix together eight tablespoonfuls of wheat
flour with a gill of yeast, the same of fresh milk, and a little salt;
put in a covered bowl over night to rise, and in the morning bake on a
griddle, and turn the cakes on one side and then on the other, until
both are browned. If the above mixture should become acid, add half a
teaspoonful of soda well mixed in a little water.
600. =Indian Meal Griddle Cakes.= Mix well together with a pint of
Indian meal a quart of milk, a tablespoonful of butter, a little salt,
and two eggs; beat all well together and bake on a griddle.
601. =Corn Bread.= With two teacupfuls of hot hominy mix a liberal
tablespoonful of butter; beat four eggs very light, and stir them into
the hominy and butter; then add gradually a pint of milk, stirring
constantly, and, when thoroughly mixed, half a pint of Indian meal. If
thicker than the consistency of rich boiled custard, add a little more
milk. Bake in a deep pan (so as to allow the mixture to rise), in an
oven which is quite hot at the bottom and not too much so at the top.
602. =Fairies.= With a pint of flour mix a scant tablespoonful of
butter, some salt, and enough water to make a dough which may be
kneaded. When kneaded sufficiently, roll the dough out as thin as a
sheet of paper; cut it in rounds with a muffin-ring, prick them with a
fork, and bake them for an instant in a moderately hot oven.
603. =Waffles.= Dissolve half a pound of fresh butter in a quart
of new milk; then thoroughly mix with the above a quart of flour;
add six fresh eggs which you have previously beaten very light, and
a little salt. Bake in waffle-irons, which should be greased with
good butter after the baking of each waffle. Butter the waffles
while very hot, before serving, and serve with them one and a half
tablespoonfuls of powdered cinnamon, well mixed with six tablespoonfuls
of powdered sugar. When very rich cream may be procured, three or four
tablespoonfuls may be added to the milk in the above receipt.
604. =Gingerbread.= Mix well with a pint of molasses half a pound of
sugar, half a pound of butter, and three eggs. Dissolve an ounce of
baking soda in a pint of water, which add to the above ingredients,
with also an ounce of ground ginger; then add two pounds of flour; mix
all well together, and bake in a moderately hot oven.
605. =Ginger Snaps.= Sift half an ounce of baking soda through a pound
and three quarters of flour; also sift half a pound of sugar through
the flour, which then mix well with half a pound of butter; add half an
ounce of ginger, the same of ground allspice; mix together a pint of
molasses with half a gill of water, which add to the other ingredients,
mixing all thoroughly together; roll out very thin and bake until very
crisp. When ginger snaps are liked very hot, sometimes red pepper is
added.
606. =Cookies.= Take four ounces of butter, three ounces of pulverized
sugar, and six ounces of flour; rub all together until in crumbs;
add two yolks of eggs, which mix thoroughly together with the above
ingredients until quite smooth. Put this mixture on a plate, which
cover with another plate, and let it rest in a cool place for half
an hour; roll it out an eighth of an inch thick, cut it out in small
rounds a little larger than a silver dollar, and bake in a moderate
oven until colored a _very_ light brown; spread some raspberry jam on
half of the rounds, and cover with the other half.
607. =Boiled Potatoes.= Take about twelve potatoes, which wash well in
cold water; peel them, cutting out the eyes or any black specks which
the potatoes may have; then put them in a saucepan in which there
is enough cold water to cover them, sprinkle them over with about a
teaspoonful of salt, and put them on the fire for about half an hour,
then pierce them with a fork, to see if they are thoroughly done; if
so, drain them, place a cloth on top of them, cover the saucepan with
its lid, and put it at the side of the range, to steam the potatoes
until quite dry, and serve them very hot. Some persons prefer them
boiled and served with the skins on, or boiled in their skins and
peeled before serving.
608. =Boiled Rice.= Take three quarters of a pound of rice, which wash
well in cold water, drain and rub the rice with your hands; pick out
the yellow grains and specks of black; then wash the rice again three
or four times, changing the water, and rubbing it with the hands. After
the last time, pour some cold water over it, and put it in a saucepan
on the fire in which there are about five quarts of _boiling_ water.
Stir with a wooden spoon, and add half a teaspoonful of salt. Boil the
rice rapidly for about twenty minutes, skimming off at intervals the
scum which rises. When the rice is soft, drain it, and then pour a
little cold water over it, which also drain instantly. Put the rice,
without any water, into a saucepan, which half cover, and put at the
side of the range. Stir every now and then, and, when the rice is
perfectly dry, serve.
INDEX.
CHAPTER I.
SOUPS.
ART. PAGE
41. American green-turtle soup 20
24. Arrowroot soup 16
2. Bouillon, or beef broth 9
3. Bouillon maigre 10
4. Bouillon maigre of fish 10
20. Beef soup 15
55. Bouillabaisse à la Marseillaise 25
1. Consommé, or stock 9
17. Consommé with poached eggs 14
18. Consommé royal 14
46. Consommé Rachel 21
31. Chicken consommé 17
32. Chicken giblet 17
33. Chicken gumbo 17
34. Chicken okra, with oysters 18
40. Calf's-feet soup 19
53. Clam chowder à la Thayer 24
35. English mutton broth 18
38. English ox-tail soup 19
51. English hare soup 23
23. Farina soup 15
37. French ox-tail soup 18
11. Farce 12
42. Green-turtle soup à la Londonderry 20
48. Giblet soup of goose 22
36. Mullagatawny soup 18
39. Mock-turtle soup 19
54. Olla podrida 25
5. Pot-au-feu 10
15. Potage aux pointes d'asperges 13
28. Potage de nouilles 16
30. Rice soup à la Créole 17
47. Rye soup à l'Allemande 22
12. Sorrel soup 13
26. Sago soup 16
8. Soup à la Brunoise 11
49. Soup à la Bohemienne 23
44. Soup à la d'Orsay 21
6. Soup à la Julienne 10
9. Soup à la Paysanne 11
14. Soup à la pluche de cerfeuil 13
19. Soup à la Princesse 15
45. Soup aux quenelles de volaille 21
52. Soup of sturgeon à la Pierre Legrand 24
25. Soup with Italian paste 16
50. Soup with poached eggs à la Styrie 23
29. Soup with rice 17
27. Tapioca soup 16
43. Terrapin soup 21
21. Vermicelli soup 15
22. Vermicelli soup with green peas 15
PURÉES.
79. Bisque of clams 34
77. Bisque of crawfish 33
78. Bisque of lobster 34
57. Cream of sorrel 26
63. Purée of asparagus 28
66. Purée of barley 29
67. Purée of celery 29
71. Purée of fowl à la Reine 31
58. Purée of green peas 27
70. Purée of Jerusalem artichokes 30
61. Purée of lentils 27
59. Purée of peas à la Princesse 27
69. Purée of potatoes à la Jackson 30
72. Purée of partridge 31
64. Purée of rice 28
73. Purée of rabbit 32
56. Purée of sorrel 26
68. Purée soubise à la Princesse 30
75. Purée of vegetables aux croûtons 32
62. Purée of white beans 28
65. Rice soup à la Crécy 29
76. Rice soup au lait d'amandes 33
60. Split-pea soup 27
74. Tomato soup 32
CHAPTER II.
SAUCES.
81. Sauce Allemande 35
103. Sauce à la poulette 41
105. Sauce à la Marinière 42
88. Sauce Béarnaise 37
101. Sauce Bordelaise 41
102. Another way of making sauce Bordelaise 41
98. Sauce Colbert 40
104. Sauce fleurette 42
108. Sauce Génevoise 43
85. Sauce Hollandaise 36
96. Sauce hachée 39
113. Sauce Mayonnaise 44
91. Sauce Périgueux 38
86. Sauce piquante 37
95. Sauce poivrade 39
111. Sauce ravigote (hot) 44
112. Sauce ravigote (cold) 44
109. Sauce remoulade (cold) 43
110. Sauce remoulade (hot) 43
92. Sauce Robert 38
94. Sauce soubise 39
99. Sauce suprême 40
114. Sauce Tartare 45
82. Sauce veloutée 35
100. Sauce Venétienne 40
83. Béchamel sauce 36
87. Bread sauce 37
97. Hunter sauce 39
93. Italian sauce 38
106. Lobster sauce 42
89. Parisian sauce 37
107. Shrimp sauce 43
80. Spanish sauce 35
90. Tomato sauce 38
84. White sauce or butter sauce 36
CHAPTER III.
FISH.
115. Boiled striped bass à la Venétienne 46
123. Black bass, Burgundy sauce 47
124. Baked blue-fish, tomato sauce 47
119. Boiled codfish, oyster sauce 47
170. Codfish au gratin 64
137. Eels en matelote 53
128. Eels à la Tartare 49
125. Baked fillet of sole (or flounder) 48
169. Fish-balls 63
118. Halibut, lobster sauce 46
135. Halibut, sauce suprême 52
127. Chicken halibut aux fines herbes 48
129. King-fish, sherry sauce 49
122. Pickerel, anchovy sauce 47
116. Boiled red snapper with butter sauce 46
138. Red snapper à la Chambord 53
139. Ray, with caper sauce 54
140. Ray, au beurre noir 54
117. Boiled salmon, madeira sauce 46
136. Scallops of white-fish à la Provençale 52
120. Sheep's head, shrimp sauce 47
130. Fillet of shad with purée of sorrel 50
131. Broiled shad à la maître d'hôtel 50
141. Fried smelts 55
142. Farcied smelts 55
133. Trout à la Génevoise 51
132. Long Island brook trout 50
121. Salmon trout, sauce Hollandaise 47
134. Scallops of trout 51
126. Weak-fish, Italian sauce 48
CLAMS, OYSTERS, LOBSTERS, ETC.
167. Clam fritters 63
172. Clams on toast 65
174. Clams au gratin 65
173. Soft clams steamed 65
157. Crawfish à la Bordelaise 60
164. Soft-shell crabs 62
165. Farcied crabs 62
166. Deviled crabs 63
160. Fried frogs' legs 61
161. Frogs' legs à la poulette 61
162. Frogs' legs à la Marinière 62
163. Frogs' legs à la maître d'hôtel 62
151. Lobster au naturel 58
152. Lobsters à la Havraise 59
154. Broiled lobster 59
156. Lobster à la Bordelaise 60
159. Lobster à l'Indienne 60
155. Deviled lobster 60
158. Farcied lobster 60
153. Croquettes of lobster 59
175. Mussels à la Marinière 66
143. Oysters à la poulette 56
149. Oysters à la Mosely 58
150. Oysters au gratin 58
148. Oysters on toast 57
144. Farcied oysters à l'Africaine 56
145. Fried oysters 56
146. Broiled oysters 57
147. Cromesqui of oysters 57
168. Oyster fritters 63
176. Stewed terrapin à la Lucie 66
177. Stewed terrapin à la Maryland 66
178. Stewed terrapin (another manner) 67
CHAPTER IV.
_ENTRÉES._
BEEF.
195. Beef à la mode 73
184. Beef's brains au beurre noir 69
185. Beef's brains à la poulette 70
188. Beef-kidneys, sautés au vin blanc 70
183. Hashed beef 69
194. Braised beef, tomato sauce 72
193. Fillet of beef sauté, madeira sauce 72
192. Tenderloins of beef, with potatoes à la Parisienne 71
180. Beef tongue, sauce piquante 68
181. Beef's tongue à la jardinière 68
182. Smoked beef's tongue, wine sauce with mushrooms 68
191. Porter-house steak à la Bordelaise 71
190. Rump steak broiled à la maître d'hôtel 71
189. Sirloin steak broiled, with anchovy sauce 71
197. Beefsteak pie 74
179. Glaze 67
196. Boiled marrow-bones 73
187. Ox-tails braised 70
199. Tripe à la Lyonnaise 74
201. Tripe à la mode de Caen 75
198. Broiled tripe 74
200. Fried tripe 75
VEAL.
226. Blanquette of veal 84
206. Calves' brains au gratin 77
207. Calves' brains à la poulette 77
208. Fried calves' brains, tomato sauce 77
209. Calves' ears farcied 78
215. Calf's feet à la poulette 79
214. Calf's heart aux fines herbes 79
203. Calf's head à la vinaigrette 76
204. Baked calf's head à l'Italienne 76
202. Calf's head en tortue 75
213. Braised calf's liver à la Bourgignone 79
211. Broiled calf's liver 78
210. Calves' liver sauté, sauce poivrade 78
217. Calf's liver with bacon 79
205. Calves' tongues 76
225. Fricandeau of veal 84
217. Sweetbreads aux fines herbes 80
218. Sweetbreads larded with peas 81
219. Sweetbread croquettes 81
221. Veal chops à la Mayonnaise 82
222. Veal chops piqués 82
220. Veal cutlets à l'Allemande 82
223. Braised tendons of veal à la macédoine 83
224. Braised tendons of veal with purée of celery 83
227. Minced veal, with poached eggs on top 84
216. Veal pot-pie 80
228. Veal kidneys sautés 85
229. Deviled veal kidneys 85
MUTTON.
245. Breast of lamb, with asparagus 90
244. Epigramme of lamb 90
242. Irish stew 89
234. Mutton chops à la Pompadour 86
232. Mutton chops à la soubise 86
235. Mutton chops en crépinette 87
233. Mutton chops sautés 86
236. Breast of mutton 87
238. Roast leg of mutton à la Bretonne 88
239. Boiled leg of mutton 88
241. Leg of mutton en venaison 88
240. Roast saddle of mutton 88
243. Shoulder of mutton farcied 89
237. Sheep's feet à la poulette 87
230. Sheep's brains 85
231. Sheep's kidneys en brochette 85
PORK.
258. Glazed ham 95
259. Glazed ham with champagne sauce 95
260. Glazed ham with truffles 95
261. Ham à l'Américaine 96
262. Ham à la Zingara 96
264. Ham toast 97
263. Roast ham 96
248. Broiled pig's feet 92
255. Pig's head, sauce poivrade 94
249. Pig's kidneys sautés 92
246. Pig's tongue 91
253. Broiled pork chops 93
254. Pork chops à l'Indienne 93
252. Pork chops, sauce Robert 93
247. Fillet of pork à la fermière 91
250. Sausage of fresh pork 92
256. Frankfort sausages, with sourcrout 94
251. Spare-ribs, apple sauce 93
257. Roast sucking pig farcied 94
POULTRY AND GAME, WITH ROASTS OF SAME.
284. Puff paste 106
285. Pâté brisée 106
278. Aspic de foie gras 102
279. Aspic (another manner of making it) 103
277. Boiled fowl, caper sauce 102
286. Bouchées de salpicon 106
287. Croüstades de salpicon 107
272. Chicken à la financière 100
269. Chicken à la Marengo 99
274. Chicken à la Toulouse 101
271. Chicken sauté aux fines herbes 99
270. Chicken sauté à la Hongroise 99
276. Chicken sauté au chasseur 102
280. Boned chicken 104
265. Broiled chicken 97
266. Broiled chickens (deviled) 97
283. Chicken croquettes 105
288. Cromesqui of chicken 108
268. Fricassée of chicken 98
281. Larded chicken 104
282. Chicken pie à la Christine 104
267. Roast spring chicken 98
275. Chicken with rice 101
289. Timbale of chicken 108
273. Suprême de volaille 100
294. Ducks with olives 111
296. Ducks with purée of peas 112
295. Duck with turnip 111
293. Tame duck roasted 111
298. Braised goose, celery sauce 112
297. Roast goose 112
315. Pigeons en compote 118
314. Pigeons poêlés 118
292. Boned turkey 110
290. Roast turkey stuffed 109
291. Turkey with truffles 109
339. Roast canvas-back ducks 124
340. Red-head ducks 124
341. Broiled red-head ducks 124
342. Salmi of red-head ducks 124
318. Hare à la bourgeoise 119
319. Ragoût of hare 119
316. Fillets of hare sautés 118
317. Roast hare 119
306. Partridge aux choux 114
304. Broiled partridge 114
305. Deviled partridge 114
307. Roast partridge 115
308. Salmi of partridge 115
325. Suprême of partridge 120
326. Timbale of partridge 121
309. Truffled partridge 116
333. Broiled plover 123
310. Broiled quail 116
312. Quail en caisse 116
311. Roast quail 116
313. Quail with truffles 117
324. Rabbit à l'Espagnole 120
323. Hash of rabbit 120
322. Roast rabbit 120
321. Ragoût of rabbit 119
320. Rabbit sauté à la minute 119
338. Reed birds 124
337. Snipe 124
300. Broiled squabs 113
302. Broiled squabs (deviled) 114
301. Squabs en compote 113
299. Roast squab 113
303. Squabs with green peas 114
332. Braised fillets of venison 122
330. Venison chops 121
327. Venison chops, with currant jelly sauce 121
329. Leg of venison 121
331. Ragoût of venison 122
328. Saddle of venison 121
335. Broiled woodcock 123
336. Roast woodcock 123
CHAPTER V.
VEGETABLES.
369. Artichokes à la Barrigoule 132
368. Fried artichokes 132
366. Fonds d'artichauts a l'Italienne 131
367. Fonds d'artichauts à la macédoine 132
443. Purée of artichokes 153
370. Raw artichokes à la vinaigrette 133
365. Artichokes with butter sauce 131
371. Jerusalem artichokes 133
444. Purée of Jerusalem artichokes 153
445. Jerusalem artichokes au gratin 153
358. Asparagus with butter sauce 130
357. Asparagus with French rolls 129
359. Pointes d'asperges au veloutée 130
360. Asperges en petits pois 130
351. Dried beans 128
420. Dried Lima beans 147
418. Lima beans 146
349. Beans panachés 127
352. Purée of dried beans 128
353. Red beans 128
350. White beans sautés 128
354. Windsor beans 129
355. Windsor beans à l'Anglaise 129
356. Purée of Windsor beans 129
347. String-beans à l'Anglaise 127
348. String-beans sautés 127
401. Pickled beets 141
400. Beets with butter 141
411. Cabbage au gratin 144
412. Cabbage farcied 144
410. Cabbage sauté au beurre 144
408. Carrots sautés au beurre 143
363. Cauliflower au gratin 131
364. Cauliflower au veloutée 131
362. Cauliflower with butter sauce 131
391. Fried celery, tomato sauce 139
392. Purée of celery 139
389. Celery with marrow 138
390. Celery with white sauce 138
442. Purée of French chestnuts 152
409. Chiccory with cream 143
414. Stewed corn with cream 145
415. New Orleans corn pudding 145
385. Cucumbers farcied 136
386. Cucumbers with cream 137
334. Egg-plant farcied 136
383. Egg-plant fried 136
393. Horse-radish sauce (cold) 139
394. Horse-radish sauce (hot) 139
361. Lentils 130
387. Lentils à la maître d'Hôtel 137
388. Purée of lentils 138
395. Braised lettuce, madeira sauce 139
396. Farcied lettuce 140
416. Macédoine of vegetables 145
404. Stewed mushrooms à la Princesse 142
405. Mushrooms au gratin 142
406. Mushrooms au gratin (another way) 142
402. Broiled mushrooms 141
403. Stewed mushrooms, Spanish sauce 142
380. Boiled onions 135
381. Fried onions 136
382. Onions glacés 136
343. Green peas à l'Anglaise 126
344. Green peas à la Française 126
346. Green peas à la Paysanne 127
446. Purée of green peas 153
345. Green peas with bacon 126
425. Potatoes à l'Anglaise 148
432. Potatoes à l'Anna 149
439. Potatoes à la Duchesse 151
436. Potatoes à la Hollandaise 150
428. Potatoes à la Lyonnaise 148
426. Potatoes à la maître d'hôtel 148
438. Potatoes à la Parisienne 151
440. Potatoes à la parmentière 152
429. Potatoes à la Provençale 149
431. Baked hashed potatoes 149
422. Baked mashed potatoes 147
607. Boiled potatoes 210
423. Potato croquettes 147
434. Fried potatoes en Julienne 150
437. Potatoes farcied 150
433. Fried potatoes 150
430. Hashed potatoes with cream 149
421. Mashed potatoes 147
424. Mashed potatoes with bacon 148
441. Ragoût of potatoes à la paysanne 152
435. Saratoga potatoes 150
427. Potatoes sautés 148
376. Fried salsify 134
375. Salsify with butter sauce 134
417. Sourcrout 146
372. Spinach à l'Anglaise 133
373. Spinach à l'Espagnole 133
374. Spinach with cream 134
413. Brussels sprouts 145
407. Squash 143
419. Succotash 147
378. Broiled tomatoes 135
379. Farcied tomatoes 135
377. Stewed tomatoes 135
399. Turnips glacés au jus 141
398. Purée of turnips 140
397. Turnips with cream 140
CHAPTER VI.
_Eggs, Macaroni, Salads, etc._
EGGS.
470. Aspic with eggs 158
458. Eggs à l'aurore 155
466. Eggs à la Huguenot 157
468. Eggs à la jardinière 157
472. Eggs à la Lyonnaise 159
464. Eggs à la Marseillaise 157
473. Eggs à la Portugaise 159
456. Eggs à la tripe 155
457. Eggs au beurre noir 155
471. Eggs au gratin 159
477. Curried eggs with rice 160
467. Eggs en timbale 157
474. Eggs en turban 160
448. Fried eggs 154
449. Eggs sur le plat 154
459. Eggs with cream 156
460. Eggs with cucumbers 156
465. Eggs with sauce Mayonnaise 157
461. Poached eggs au jus 156
476. Poached eggs with anchovy toast 160
475. Poached eggs with anchovy sauce 160
462. Poached eggs with asparagus 156
469. Poached eggs with purée of sorrel 158
463. Poached eggs with wine sauce 157
450. Scrambled eggs 154
452. Scrambled eggs with asparagus 155
455. Scrambled eggs with ham 155
451. Scrambled eggs with peas 154
453. Scrambled eggs with tomatoes 155
454. Scrambled eggs with truffles 155
479. Omelette aux fines herbes 161
478. Omelette (plain) 161
483. Omelette with asparagus tops 161
480. Omelette with cheese 161
488. Omelette with chickens' livers 163
490. Omelette with ham 163
487. Omelette with kidneys 162
486. Omelette with mushrooms 162
481. Omelette with onions 161
482. Omelette with peas 161
489. Omelette with smoked beef 163
491. Spanish omelette 163
484. Omelette with sorrel 162
485. Omelette with tomatoes 162
MACARONI.
496. Baked macaroni 165
493. Macaroni à l'Italienne 164
494. Macaroni à la Milanaise 164
495. Macaroni à la Napolitaine 165
492. Macaroni with cream 164
500. Risotto à la Finne 166
499. Risotto Hongroise 166
498. Risotto Napolitaine 165
497. Spaghetti 165
SALADS.
506. Salad à la Macédoine 168
511. Salad à la Toulouse 170
501. Salad of beans 167
503. Salad of cauliflower 167
504. Salad of celery-roots 167
512. Chicken salad 170
507. Salad of herring à l'Allemande 168
509. Italian salad 169
502. Salad of lentils 167
513. Lobster salad 170
508. Parisian salad 168
505. Potato salad 167
510. Russian salad of truffles 169
514. Cold slaw 171
CHEESE.
515. Cheese biscuits 171
518. Cheese soufflés 172
517. Cheese straws 171
516. Ramequins 171
CHAPTER VII.
DESSERTS AND CAKES.
533. Apple Charlottes 179
534. Apples à la Condé 180
537. Beignets of apples 181
535. Compote of apples 180
536. Pommes meringues 180
551. Apple tart 187
552. Apple tart à la Portugaise 188
553. Apricot tart 189
546. Baba 184
524. Fried bananas 174
577. Bavarian chocolate cream 200
579. Bavarian coffee cream 200
576. Bavarian strawberry cream 199
578. Bavarian vanilla cream 200
538. Beignets de crême à la vanille 181
539. Beignets soufflés 182
544. Brioche 183
545. Pâté à brioche panachée 184
575. Charlotte-Russe 199
584. French chestnuts with coffee sauce 202
562. Cream pastries with almonds 192
525. Rice croquettes 174
541. Baked custard 183
542. Boiled custard 183
549. Duchess cakes with peach marmalade 186
548. Chocolate éclairs 186
547. Éclairs 185
561. Fanchonettes 192
526. French pancakes 175
554. Gâteau d'Artois 189
559. Gâteau fourré à la crême 191
557. Gâteau fourré aux amandes 191
558. Gâteau fourré aux pommes 191
550. Gâteau St. Honoré 187
583. Jelly of mixed fruits 201
580. Jelly of rum 200
581. Wine jelly 200
560. Mars 191
582. Meringues 201
555. Mince pie 189
585. Nougat 202
522. Omelette à la Celéstine 173
523. Omelette soufflé 174
519. Sweet omelette 173
521. Omelette with jam 173
520. Omelette with rum 173
556. Pastries à la Condé 190
540. Almond puddings 182
530. Pudding au Marasquin 177
528. Bread pudding 176
527. Cabinet pudding 175
529. English plum pudding 177
531. Rice pudding 178
532. Rice pudding (another way) 178
543. Trifles 183
573. Angel cake 198
572. Chocolate cakes 197
574. Pound cake 198
569. Savoy cake 196
567. Sponge cake 195
571. Tea cakes 197
564. Gâteau Genoise 193
563. Gâteau Madeleine à l'Orange 193
565. Gâteau Savarin 194
568. Lady fingers 195
570. Macaroons 196
566. Manquet 195
588. Chocolate ice cream 204
587. Coffee ice cream 203
591. Neapolitan ice cream 204
589. Strawberry ice cream 204
590. Strawberry mousse 204
586. Vanilla ice cream 203
594. Orange ice 206
595. Pineapple ice 207
596. Orange baskets 207
593. Frozen apple pudding à la Marie Héloise 206
592. Nesselrode pudding 205
597. Roman punch 207
APPENDIX.
A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, CORN BREAD, WAFFLES,
GINGERBREAD, ETC.
598. Buckwheat cakes 208
600. Indian meal griddle cakes 208
599. Wheat flannel cakes 208
601. Corn bread 209
602. Fairies 209
606. Cookies 210
604. Gingerbread 209
605. Ginger snaps 210
603. Waffles 209
607. Boiled potatoes 210
608. Boiled rice 211
THE END.
* * * * *
Transcriber's Notes:
Items in the index are only in a vague alphabetical order. Obvious
punctuation errors repaired.
Page 175, "kirch" changed to "kirsch" (maraschino, kirsch, or any)
Page 183, "Pâte" to "Pâté" (545. =Pâté à Brioche Panachée.=)
Page 187, "pâte" changed to "pâté" (Take some pâté)
Page 188, "pâte" changed to "pâté" (Take some pâté)
Page 188, "pâte" changed to "pâté" (with some pâté)
Page 189, "pâte" changed to "pâté" (with some pâté)
Page 192, "pâte" changed to "pâté" (thin some pâté)
Page 218, heading "IV.", "ENTREES" changed to "ENTRÉES".
Page 220, "l'Americaine" changed to "l'Américaine" (261. Ham à
l'Américaine)
Page 221, "Pâte" changed to "Pâté" (285. Pâté brisée)
Page 221, "financere" changed to "financière" (272. Chicken à la
financière)
Page 223, "vension" changed to "venison" (328. Saddle of venison)
Page 225, "Madédoine" changed to "Macédoine" (Macédoine of vegetables)
Page 229, "Célestine" changed to "Celéstine" (522. Omelette à la
Celéstine)
Page 229, "Pâté" to "Pâté" (545. Pâté à brioche)
Page 230, word "à" added to text (Pastries à la Condé)
Page 230, "G noise" changed to "Genoise" (564. Gâteau Genoise)
End of Project Gutenberg's French Dishes for American Tables, by Pierre Caron