,transcriber's ,note3 ,bold text is surrounded by equal signs and italic text is surrounded by underscores4 ,,french ,,dishes ,,for ,,american ,,tables4 ,,by ,,pierre ,,caron 7,,formerly ,,chef ,d',,entremets ,,at ,,delmonico',s74 ,,translated ,,by ,,mrs4 ,,frederic ,,sherman4 ,,new ,,york3 ,d4 ,,appleton ,,and ,,company1 #a1 #c1 ,,and #e ,,bond ,,street4 #ahhf4 ,,copyright1 #ahhe1 ,,by ,d4 ,,appleton ,,and ,,company4 ,a ,,few ,,general ,,remarks4 ,,the object of this volume is to present to the public a number of attractive receipts in a form so clear and concise as to render their execution practicable and comparatively easy4 ,this is a need which we believe has long been felt2 those books of value on the subject of cookery hitherto published generally having been written in ,french1 and those which have appeared in ,english1 while perhaps containing something of merit1 usually so abound in the use of technical terms as to harass and puzzle the inexperienced4 ,the general directions also are usually of such vague and incomprehensible a character as to render their meaning quite unintelligible to the reader4 ,in view of these difficulties1 we have endeavored to avoid those terms not generally understood1 and to condense each receipt as much as possible1 compatible with a clear and thorough understanding of the subject4 ,we have also studied simplicity of language1 so that our book may come within the comprehension of all classes1 and that which we consider of importance1 to cooks themselves4 ,we believe that we will not be met with indignant protest in venturing to assert that cooking as an art is greatly neglected in ,america1 this fact being only too frequently and universally deplored4 ,the wealthy who may afford a chef1 or very experienced cook1 are vastly in the minority of those who suffer from the incapability of cooks1 and also from the lack of knowledge on their own part1 leading to the neglect of one of the most important factors of comfortable living4 ,we think1 however1 that the number of people of moderate income1 desiring to live well1 and yet within their means1 is very large2 and it is to these1 as well as to the more affluent1 that we hope this book may be of use1 for1 while economy is not its sole object1 the variety of receipts for palatable dishes which may be prepared at small cost is very large4 ,on the other hand1 of course1 there are a great number of dishes which are obviously expensive2 but these may be distinguished at a glance4 ,in conclusion1 we would remark that1 as we know the furnishings of ,american kitchens to be very meager1 we have forborne the mention of particular utensils for the preparation of certain dishes4 ,there are1 however1 a few articles which are indispensable if the best results are expected--viz41 a ,dutch oven1 for roasting meats1 poultry1 and game1 before the fire1 and not in the oven of the range1 which bakes instead of roasting1 and so dries up the juices of the meats4 ,a mortar and pestle will also be required when pounding is mentioned1 as for chicken1 meats1 almonds1 etc4 ,a fine sieve is necessary for the straining of sauces2 and two flannel bags1 kept scrupulously clean1 one for the purpose of straining soups and the other for straining jellies4 ,,soups ,,and ,,sauces4 ,it must be constantly borne in mind that soups must be always allowed to simmer gently1 and never to boil fast1 except where express directions are given to that effect4 ,always be particular to remove every particle of scum whenever it rises4 ,when stock is put away on ice to become cold for the next day's use1 remove the fat on the top with a spoon1 wipe over the top of the jelly with a cloth dipped in hot water1 and then1 with a dry cloth1 wipe the jelly dry4 ,it1 however1 seems to us a good plan to keep the stock-pot always filled1 the stock simmering on the fire1 so as to be at hand when needed for the preparation of different soups and sauces4 ,in fact1 this seems almost indispensable where a variety of dishes is required4 ,the same rule in regard to slow boiling also applies to sauces4 ,,broiling4 ,be careful to always grease the bars of your gridiron before laying on it the object to be broiled4 ,it is better to broil on a gridiron before the fire than on one which is placed on top of the range4 ,season with salt and pepper while broiling1 and not after the object is taken from the fire4 ,,frying4 ,be careful that your frying-pan is very clean1 as anything adhering to the bottom of the pan is apt to burn1 and therefore spoil the object to be fried4 ,to fry well1 the fat should always be very hot1 as its success depends entirely on this4 ,to judge of the proper temperature of the fat1 when it becomes quite still1 dip the prongs of a fork in cold water1 and allow a few drops to fall into the fat1 which1 if it crackles1 is sufficiently hot4 ,or1 drop a small piece of bread into the fat1 and if it fries instantly a light brown1 the desired result is reached4 ,dripping and butter should be clarified before using1 the former in the following manner3 ,put the dripping in a saucepan1 on the fire1 and when boiling pour it into a bowl1 into which you have previously put half a pint of cold water4 ,when cold1 with a knife cut around the edge and remove the cake of dripping4 ,scrape off all the sediment adhering to the bottom of the cake1 which wipe dry with a clean cloth4 ,many persons prefer lard rather than dripping for frying4 ,butter is clarified in the following manner3 ,put some butter in a saucepan on the fire1 and when boiling remove the scum from the top1 and pour the clear butter gently into the pan which is required for use4 ,it is quite indispensable to good cooking that every dish requiring to be served hot should never be allowed to wait in the kitchen1 but should be served with the greatest promptitude possible1 as a dish prepared with every imaginable care will be sure to fail of its effect if served lukewarm or cold4 ,the first quality in a cook1 therefore1 should be punctuality1 which should be encouraged and appreciated by the guests4 ,the receipts as here given are all for eight persons4 ,,french ,,dishes ,,for ,,american ,,tables4 ,,chapter ,i4 ,,soups4 #a4 ,consomm1 or ,stock4 ,put in a stock-pot a roast fowl 7or the carcass and remains of a fowl71 a knuckle of veal1 three pounds of beef1 and three quarts of water4 ,when the scum begins to rise1 skim carefully until it quite ceases to appear4 ,then add a carrot1 a turnip1 an onion1 a leek1 two cloves1 a little celery1 and a little salt4 ,simmer very gently four hours4 ,remove every particle of grease1 and strain through a flannel kept for the purpose4 ,this soup is the foundation of most soups and sauces4 ,to clarify3 when necessary that the soup should be very clear1 clarify it in the following manner3 ,put in a saucepan a pound of chopped raw beef 7off the round is preferable71 which mix with an egg and two glasses of water1 and pour into your consomm4 ,simmer very gently for an hour1 and strain4 #b4 ,bouillon1 or ,beef ,broth4 ,put into a stock-pot three pounds of a shin of beef1 one pound of a knuckle of veal1 and three quarts of water1 and simmer gently4 ,as soon as the scum begins to rise1 skim carefully until it quite ceases to appear4 ,then add salt1 two carrots1 the same of onions1 leeks1 turnips1 and a little celery4 ,simmer gently four hours1 strain1 and serve4 #c4 ,bouillon ,maigre4 ,take six medium-sized carrots1 as many turnips1 a bunch of celery1 and two leeks4 ,boil them in water for a few moments1 drain1 put them in cold water for a moment1 after which put them into three quarts of water1 adding two cloves1 and boil gently three hours4 ,add a little salt1 put through a sieve1 heat again on the fire1 and serve4 #d4 ,bouillon ,maigre of ,fish4 ,put into three quarts of water two pounds of black bass1 two pounds of pike1 and one pound of eels4 ,add to these two onions1 two carrots1 one head of celery1 two cloves1 and a little salt4 ,simmer gently for two hours1 and strain4 ,this bouillon is used as a foundation for all soups and sauces composed of fish4 #e4 ,pot-au-,feu4 ,put into a saucepan three quarts of water1 two pounds of beef cut in slices1 a fowl partially roasted1 a knuckle of veal1 and a little salt4 ,simmer gently1 and as soon as boiling begins1 skim carefully4 ,add two carrots1 two turnips1 two leeks1 a few branches of celery1 an onion stuck with two cloves1 and boil four hours4 ,drain your vegetables carefully1 remove every particle of grease from your soup1 strain1 pour it over your vegetables1 and serve4 #f4 ,soup la ,julienne 7,vegetable ,soup74 ,divide two medium-sized carrots in two1 then cut into very thin slices of about an inch long2 take the same quantity of turnips1 leeks1 onions1 and a few pieces of celery1 all cut into thin slices1 and put them into a saucepan1 with a piece of good butter1 on a gentle fire1 stir softly until the vegetables begin to color slightly1 add three pints of consomm 7or stock1 ,art4 #a71 and boil gently one hour4 ,ten minutes before serving put in three or four leaves of lettuce1 the same of sorrel1 and a little chervil chopped up1 boil a little longer1 adding a pinch of sugar1 and a tablespoonful of green peas previously boiled4 #g4 ,soup la ,printanire4 ,this soup is made exactly as the foregoing1 except with the addition of asparagus-tops to the other vegetables1 which1 instead of being in slices1 are cut out in fancy shapes with a vegetable-cutter1 which may be procured at any hardware-shop4 #h4 ,soup la ,brunoise4 ,cut into square pieces1 as small as possible1 a carrot1 a turnip1 an onion1 a leek1 and a few pieces of celery4 ,stew gently in a saucepan with a little butter1 stir softly until beginning to color lightly1 drain1 and put into three pints of consomm 7see ,art4 #a71 which boil gently for an hour1 skim off the grease carefully1 and serve4 #i4 ,soup la ,paysanne4 ,take two tablespoonfuls of white beans1 the same of green peas4 ,cut in slices a carrot1 a little celery1 a turnip1 a leek1 a cucumber1 and a few string-beans2 add a dozen little onions and a pinch of sugar4 ,put these into three pints of consomm 7or stock71 which boil gently an hour4 ,before serving you may add a few pieces of bread cut in small squares and fried in butter4 #aj4 ,soup with 7farcied7 ,lettuce4 ,boil ten moderate-sized lettuce1 then dip them in cold water1 drain and press the water from them4 ,separate them in two1 season with a little pepper and salt1 then lay a tablespoonful of farce on the half of one lettuce1 and cover with the other half4 ,wrap up each lettuce with a piece of very thin larding pork1 place them carefully in a saucepan containing half a pint of consomm 7or stock1 ,art4 #a71 and a few branches of parsley1 inclosing a clove of garlic1 three pepper-corns1 three cloves1 and tie all together4 ,after boiling gently an hour1 drain the lettuce1 remove the larding pork1 the parsley1 and its seasoning4 ,have boiling three pints of consomm 7,art4 #a71 into which place your lettuce1 and serve4 ,it would be well to tie the larding pork around the lettuce1 so that the farce should not escape4 #aa4 ,farce4 ,place in a saucepan four ounces of very fresh bread-crumbs and a cup of consomm 7or stock1 ,art4 #a74 ,simmer gently for ten minutes1 at the end of which time stir constantly with a wooden spoon1 and boil for ten minutes longer1 so as to form a soft paste4 ,this done1 put it on a plate to cool4 ,take four ounces of the breast of a chicken1 from which remove the skin and sinews1 and pound extremely fine4 ,add to this your bread-crumbs1 in quantity about three quarters as much as you have of chicken1 and pound together until well mixed2 season with a little salt and white pepper1 a very little nutmeg1 and a piece of butter4 ,then pound again1 adding by degrees two eggs1 until you have obtained a fine1 smooth paste4 ,this mixture is used for all farces of chicken4 ,veal1 fish1 and game are treated in the same manner4 ,quenelles are also made of this mixture1 by forming it into small balls1 and poaching them in boiling water for two minutes4 #ab4 ,sorrel ,soup 7clear74 ,wash a good handful of sorrel1 which chop up together with a lettuce and a teaspoonful of chopped chervil1 and put in a saucepan with half an ounce of butter4 ,when beginning to color lightly1 add three pints of consomm 7or stock1 ,art4 #a71 and boil gently twenty minutes4 ,add a pinch of sugar1 and skim the grease carefully from your soup4 ,serve with small squares of bread fried in butter a light brown4 #ac4 ,cucumber ,soup with ,green ,peas4 ,cut two cucumbers in small pieces1 and1 adding a pinch of sugar1 cook in a little stock for about half an hour1 then add a pint of green peas1 previously boiled1 and serve in three pints of consomm 7or stock1 ,art4 #a74 #ad4 ,soup la ,pluche de ,cerfeuil 7,chervil ,soup74 ,fry in butter pieces of bread cut in small squares1 after which drain them4 ,pick and clean a handful of chervil1 and1 taking only the ends of the leaves1 serve1 together with bread1 in three pints of consomm4 #ae4 ,potage aux ,pointes d',asperges 7,asparagus ,soup74 ,take from two bunches of asparagus only the small green ends1 wash them1 and then put them in a saucepan in boiling water with a little salt1 and a very little soda1 so as to make them very green4 ,then1 having thoroughly boiled them1 put them for a moment in cold water1 drain1 and serve them in three pints of consomm 7,art4 #a71 and add small squares of bread fried in butter4 #af4 ,crotes au ,pot4 ,cut a carrot1 a turnip1 and a few pieces of celery in small pieces1 blanch them in hot water1 drain them1 and boil with three pints of consomm 7or stock1 ,art4 #a72 take four ,french rolls1 which divide in two1 taking out all the soft part1 and butter the inside4 ,put them in the oven1 and1 as soon as they become browned1 serve them in your consomm1 with the addition of a tablespoonful of green peas previously boiled4 #ag4 ,consomm with ,poached ,eggs4 ,put in a saucepan with some boiling water a tablespoonful of vinegar and a pinch of salt1 in which poach eight eggs4 ,then take them out and put them in cold water1 so as to pare the whites perfectly round1 lay them again in hot water for a moment1 and serve in three pints consomm 7,art4 #a74 #ah4 ,consomm ,royal4 ,break into a bowl two eggs1 with which mix thoroughly half a glass of milk4 ,butter a little saucepan1 into which strain your eggs and milk4 ,then put your saucepan into a flat pan1 which you have half filled with boiling water1 and place in a moderate oven for about thirty minutes4 ,take it out to cool1 and when cold1 cut in little squares1 and serve in three pints of consomm 7see ,art4 #a74 ,if desired1 add a handful of green peas1 a few thin slices of carrots1 a few string-beans cut in diamond-shapes1 or a few green ends of asparagus1 all previously boiled4 #ai4 ,soup la ,princesse4 ,boil a fowl in a little stock for two hours4 ,take it out and let it become cold4 ,boil two tablespoonfuls of barley1 which afterward put in cold water for a moment4 ,also boil about a handful of green peas4 ,cut the chicken into small pieces1 after having carefully removed all skin1 and put into three pints of consomm 7see ,art4 #a71 together with the barley and peas1 boil for five minutes and serve4 #bj4 ,beef ,soup4 ,boil two ounces of barley with a little salt for ten minutes1 then put in cold water for a moment1 cut into small squares four ounces of cold beef1 which1 with the barley1 and about an eighth of a can of tomatoes1 boil for ten minutes in three pints of consomm 7or stock1 ,art4 #a71 and serve4 #ba4 ,vermicelli ,soup4 ,take four ounces of vermicelli1 which boil in hot water for twenty minutes1 then put in cold water for a moment and drain4 ,put three pints of consomm 7,art4 #a7 in a saucepan1 and1 as soon as it begins to boil1 pour in the vermicelli2 boil for ten minutes1 and serve4 #bb4 ,vermicelli ,soup with ,green ,peas4 ,prepare as the foregoing1 and just before serving add eight tablespoonfuls of green peas previously boiled4 #bc4 ,farina ,soup4 ,add to three pints of boiling consomm 7or stock1 ,art4 #a7 two ounces of farina by degrees1 stirring constantly with a wooden spoon1 so as to prevent thickening into lumps1 and1 after boiling gently twenty minutes1 serve4 #bd4 ,arrowroot ,soup4 ,put in a saucepan four teaspoonfuls of arrowroot1 which moisten with a little cold stock1 so as to form a smooth paste2 then add to it three pints of hot stock1 taking care to stir with a spoon from time to time1 so as not to stick to the saucepan1 and1 after boiling gently twenty minutes1 serve4 #be4 ,soup with ,italian ,paste4 ,take four ounces of ,italian paste and blanch in boiling water with a little salt for twenty minutes4 ,drain1 and put in three pints of consomm 7see ,art4 #a71 boil for ten minutes1 and serve4 #bf4 ,sago ,soup4 ,take two ounces of sago1 which boil gently in three pints of consomm 7see ,art4 #a7 for thirty minutes1 taking care to stir constantly with a spoon2 serve4 #bg4 ,tapioca ,soup4 ,put in three pints of consomm 7,art4 #a7 four ounces of tapioca1 which stir constantly2 boil for forty minutes1 and serve4 #bh4 ,potage de ,nouilles 7,noodle ,soup74 ,take four ounces of flour1 very little salt1 and two yolks of eggs1 with which make a tolerably firm paste4 ,roll it out very thin1 taking care to sprinkle some flour on the table1 so that the paste does not stick4 ,fold it in two2 cut it in very thin slices of about an inch long1 and blanch them in boiling water ten minutes2 after which put in cold water for a moment1 drain1 and serve in three pints of boiling consomm 7see ,art4 #a74 #bi4 ,soup with ,rice4 ,take four ounces of rice1 which wash well1 then boil for ten minutes1 and put in cold water for a moment4 ,boil the rice in three pints of consomm 7see ,art4 #a7 for forty minutes2 skim and serve4 #cj4 ,rice ,soup la ,crole4 ,take six ounces of rice1 which prepare as the foregoing1 and ten minutes before serving add about an eighth of a can of tomatoes1 and a little cayenne pepper2 boil for a moment1 and serve4 #ca4 ,chicken ,consomm4 ,take a chicken1 cut it in pieces and put in a saucepan with two quarts of water1 and let it simmer gently until the scum begins to rise1 skim until every particle is removed2 then add salt1 a carrot1 an onion1 a turnip1 and a little celery4 ,boil gently for two hours1 strain1 and serve4 #cb4 ,chicken ,giblet4 ,cut a chicken1 an onion1 and a little ham1 each in small pieces4 ,put all together1 in a saucepan1 on the fire1 and add half an ounce of butter4 ,when beginning to color slightly1 add three points of consomm 7see ,art4 #a71 and a pinch of rice2 and1 after boiling three quarters of an hour1 add two tablespoonfuls of tomatoes1 boil five minutes longer1 and serve4 #cc4 ,chicken ,gumbo4 ,cut in very small squares one ounce of raw ham and an onion1 which put in a saucepan1 with a piece of butter1 and the wings of a chicken cut in small pieces4 ,when beginning to color slightly1 add three pints of consomm 7or stock1 ,art4 #a7 and a pinch of barley4 ,boil an hour4 ,half an hour before serving1 put in ten okra-pods cut in slices1 five tablespoonfuls of tomatoes1 and a little red pepper4 #cd4 ,chicken ,okra1 with ,oysters4 ,prepare as the foregoing1 without the barley4 ,blanch two dozen oysters1 which drain1 and add to your soup just before serving4 #ce4 ,english ,mutton ,broth4 ,take half a pound of cold mutton and an onion1 cut each in very small pieces1 and put in a saucepan with half an ounce of butter4 ,when beginning to color slightly1 add three pints of consomm 7or stock1 ,art4 #a71 a carrot1 and a turnip1 cut in small even pieces4 ,boil an hour1 skim off the grease1 and just before serving add two ounces of barley previously boiled4 #cf4 ,mullagatawny ,soup4 ,cut into small pieces an onion1 a carrot1 a few pieces of celery1 and a slice of ham1 which put in a saucepan on a moderate fire1 with half an ounce of butter1 until they begin to color slightly4 ,add one quart of consomm 7or stock1 ,art4 #a7 and boil for an hour2 add a pinch of curry1 a little mullagatawny paste1 which moisten with a little cold stock1 and1 after adding a pint of stock1 boil for five minutes1 and serve4 ,cold mutton1 veal1 or chicken1 cut in small pieces1 may be added to this if desired4 #cg4 ,french ,ox-tail ,soup4 ,cut an ox-tail in small pieces1 also an onion1 and put in a saucepan with a little butter4 ,when they begin to color slightly1 add three pints of consomm 7or stock7 and boil gently for two hours4 ,skim off the grease1 add one ounce of barley which you have previously boiled1 and about an eighth of a can of tomatoes2 boil ten minutes1 and serve4 #ch4 ,english ,ox-tail ,soup4 ,proceed as for the foregoing1 except instead of consomm add three pints of ,spanish sauce 7see ,art4 #hj71 with very little thickening4 ,boil for two hours1 and add a little barley1 a little salt1 a carrot1 previously boiled and cut in slices1 and four tablespoonfuls of tomatoes4 ,twenty minutes before serving add a good glass of sherry1 boil for a moment1 and serve4 #ci4 ,mock-,turtle ,soup4 ,take a scalded calf's head1 boil it in hot water for twenty minutes1 drain1 and put it in cold water4 ,then place it in a saucepan with three quarts of water1 a carrot1 an onion1 four cloves1 three cloves of garlic1 a few branches of parsley1 a tablespoonful of vinegar1 and a little salt4 ,mix well three tablespoonfuls of flour in a little water1 which add to the other ingredients and boil gently for an hour and a half4 ,drain1 and when cold cut the calf's head into small pieces4 ,then add three pints ,spanish sauce 7see ,art4 #hj71 boil gently twenty minutes1 and1 just before serving1 also add one good glass of sherry1 a little red pepper1 and two hard-boiled eggs chopped up1 the yolks and whites separately1 and the peel of a lemon cut in small pieces4 #dj4 ,calf's-feet ,soup4 ,blanch two calf's feet for ten minutes1 then put them in cold water for a moment4 ,afterward place them in a saucepan1 with an onion1 a carrot1 a pinch of thyme1 a bay-leaf1 a clove of garlic1 a little parsley1 the juice of a lemon1 and a little salt4 ,boil about an hour1 or until very tender1 and let them cool4 ,then cut the calf's feet in small pieces1 which put in three pints of boiling consomm 7or stock71 with the addition of two wineglasses of sherry1 and serve4 #da4 ,american ,green-,turtle ,soup4 ,take a turtle1 and let it bleed for six hours1 taking care that the head hangs downward4 ,then divide the two shells1 pressing your knife on the lower one so as not to disturb the intestines1 which take entire and throw immediately away4 ,detach the fins and fleshy parts1 putting aside any not needed for the soup1 and which may be put to use afterward in an entre1 or broiled4 ,after having cleaned them put them in a saucepan1 with a sufficient quantity of water to cover them4 ,boil them1 taking care to see from time to time that the shells of the fins detach themselves4 ,put them in cold water for a moment1 drain1 and cut them in small pieces1 which place in a saucepan1 with three pints of consomm 7or stock1 ,art4 #a74 ,boil gently for three hours1 add four glasses of sherry and some ,spanish sauce 7see ,art4 #hj74 ,boil hard four eggs1 pound the yolks1 adding a little salt and pepper1 and the yolk of a raw egg4 ,form this mixture into little balls1 putting a little flour on your hands to roll them4 ,poach them in boiling water1 throw them into your soup1 and1 after boiling an instant1 serve4 #db4 ,green-,turtle ,soup la ,londonderry4 ,proceed as for the foregoing1 but instead of ,spanish sauce add three pints of consomm 7or stock1 ,art4 #a7 and a glass of sherry4 ,boil gently half an hour1 and serve4 #dc4 ,terrapin ,soup4 ,take a live terrapin1 and1 removing the claws1 soak in boiling water for about three minutes4 ,with a cloth remove the shells1 and1 proceeding as for the green turtle1 cut it in small pieces and boil it in consomm 7stock1 ,art4 #a74 ,when the terrapin is cooked1 add some ,spanish sauce 7,art4 #hj71 with two glasses of sherry1 boil gently for twenty minutes1 make some little balls prepared in the manner described in green-turtle soup 7,art4 #da71 and serve in your soup4 #dd4 ,soup la d',orsay4 ,wash the ends of a bunch of asparagus1 which boil with a little salt and a very little soda1 drain them and put them into cold water4 ,press them through a sieve1 add two yolks of raw eggs and three pints of consomm 7stock71 and1 when boiling1 a pinch of sugar and an ounce of butter4 ,take the breasts of two roast pigeons1 then add to your soup when serving1 and eight small eggs1 which boil soft 7but sufficiently hard to remove the shells71 and serve in your soup4 #de4 ,soup aux ,quenelles de ,volaille4 ,prepare some quenelles 7see ,art4 #aa7 and serve them in three pints of consomm 7,art4 #a74 #df4 ,consomm ,rachel4 ,spread on a sheet of tin half a pound of farce 7,art4 #aa7 of chicken 7,art4 #aa7 and put in the oven for three or four minutes4 ,put it aside to cool1 and then with a cutter for the purpose form into round flat shapes4 ,place in a saucepan four ounces of flour1 which mix in three pints of cold consomm 7,art4 #a71 boil gently for half an hour1 stirring with a spoon from time to time1 so that it does not stick to the saucepan4 ,strain1 remove from the fire1 and add three yolks of eggs which you have mixed in a little water1 a tablespoonful of green peas previously boiled1 the small rounds of chicken farce1 and serve4 #dg4 ,rye ,soup l',allemande4 ,wash well half a pound of rye1 and add three pints of consomm 7stock1 ,art4 #a71 a few pieces of celery1 three leeks1 a little salt and pepper1 and boil gently three hours4 ,remove the leeks and celery1 and cut in very thin slices as for ,julienne soup4 ,mix two ounces of flour in a little cold consomm1 which pour into your soup with your vegetables1 taking care to stir well with a spoon4 ,add a pinch of sugar1 boil an hour1 skim1 and serve4 #dh4 ,giblet ,soup of ,goose4 ,take the giblets of a goose1 which cut in small pieces4 ,singe and remove the skin from the feet1 and cut them in small pieces1 as also four ounces of larding pork4 ,put all together in a saucepan1 with one ounce of butter1 and1 when beginning to color brown1 add two ounces of flour1 and boil for five minutes4 ,then add three pints of consomm 7stock71 two green onions1 a very little thyme1 a clove of garlic1 two cloves1 a bay-leaf1 and a little mace1 around which put a few branches of parsley1 and tie all together4 ,carefully remove all grease from your soup1 add a wineglass of sherry1 and serve4 #di4 ,soup la ,bohemienne4 ,cut a carrot in very small pieces1 which put in a saucepan with an ounce of butter4 ,when beginning to color lightly1 add three pints of consomm 7stock1 ,art4 #a71 boil for half an hour1 skim1 add a pint of peas1 a pinch of sugar1 pepper1 and nutmeg4 ,when your peas are cooked1 make a paste with three ounces of flour1 two yolks of eggs1 one whole egg1 a glass of cream1 and a little salt and nutmeg4 ,put through a sieve into your soup1 which must be boiling on the fire1 stir with a spoon1 boil for ten minutes1 add a tablespoonful of chopped parsley1 and serve4 #ej4 ,soup with ,poached ,eggs la ,styrie4 ,take three pints of consomm 7stock1 ,art4 #a71 which boil1 and add thereto1 by degrees1 two ounces of semolina1 stirring constantly with a spoon4 ,poach in boiling water with a little salt1 and a tablespoonful of vinegar1 six eggs1 which put into cold water4 ,blanch a tablespoonful of chopped parsley1 which add to your soup1 with three quarters of a pint of green peas1 and1 lastly1 your poached eggs1 which1 just before serving in your soup1 place in hot water for an instant4 #ea4 ,english ,hare ,soup4 ,cut a young hare in small pieces1 which put in a saucepan with four ounces of lard1 cut in small squares1 two ounces of butter1 and1 when beginning to color brown1 add one ounce of flour1 half a bottle of claret1 and a quart of consomm 7stock1 ,art4 #a74 ,season with a little thyme1 a bay-leaf1 two onions1 a dozen mushrooms1 two cloves1 a little salt1 pepper1 mace1 and a very little cayenne4 ,boil1 and then remove your saucepan to the back of the range to simmer gently4 ,take off all grease most carefully1 and1 when your hare is thoroughly done1 strain your consomm and serve with the hare4 #eb4 ,soup of ,sturgeon la ,pierre ,legrand4 ,take one pound of pike1 one of perch1 and the same of eels1 which put into a saucepan1 with an onion cut in slices1 a carrot1 a clove of garlic1 a very little thyme1 and a bay-leaf4 ,cut up your fish1 add four wineglasses of sherry1 boil until all moisture is absorbed1 add three pints of consomm 7stock1 ,art4 #a71 boil for one hour1 and press through a sieve4 ,take two pounds of sturgeon1 and boil gently with a carrot1 an onion1 a slice of ham1 salt1 pepper1 a small garlic1 a pint of consomm1 and a glass of sherry4 ,make a farce of quenelles 7see ,art4 #aa71 form in small balls1 which poach in hot water4 ,add them to the slices of sturgeon1 also the ends of a bunch of asparagus1 previously boiled1 and two tablespoonfuls of chervil1 chopped very fine4 ,strain the liquid in which your sturgeon was boiled1 add to the essence of fish prepared above1 boil for a few moments1 and serve4 #ec4 ,clam ,chowder la ,thayer4 ,put half a pound of fat salt pork in a saucepan1 let it fry slowly1 and then remove it from the fire and put it aside to cool4 ,chop up fine fifty large hard-clams1 also half a can of tomatoes1 a handful of celery1 the same of parsley1 a quart of onions1 half a dozen pilot-biscuit1 a little thyme1 and two quarts of potatoes cut up in pieces about as large as a five-cent piece4 ,put the saucepan in which you have your pork again on the fire1 add first the onions1 and then the other ingredients1 with the juice of the clams1 and enough water to cover4 ,add black pepper1 a little salt1 and an eighth of a pint of ,worcestershire sauce4 ,stir from the bottom so as to avoid burning1 and simmer gently until the potatoes are thoroughly done4 ,when the chowder begins to boil1 you may add boiling water if you find it too thick4 ,five minutes before serving1 add half a lemon sliced thin4 #ed4 ,olla ,podrida 7,spanish ,soup74 ,put in a saucepan two pounds of beef1 a pint of dwarf or chick peas1 which you have previously soaked in water for six hours4 ,then blanch in boiling water for twenty minutes half a pound of bacon and half a pound of raw ham1 which add to the other ingredients1 with enough water to cover them4 ,skim carefully1 and1 after boiling gently two hours1 add a fowl1 a carrot1 an onion1 a clove of garlic1 two cloves1 and two bay-leaves1 which inclose in some branches of parsley1 tying all together4 ,boil again for an hour1 adding two smoked sausages 7choricos71 which may be found at any ,italian grocery1 and a cabbage previously blanched4 ,continue boiling gently for two hours2 soak a pinch of saffron in water1 strain it into your soup on the fire1 and boil thirty minutes longer1 until the ingredients become yellow4 ,strain your soup1 remove the meats1 drain1 arrange as neatly as possible on a dish1 and serve with the soup4 #ee4 ,bouillabaisse la ,marseillaise4 ,put into a saucepan an onion chopped very fine1 with a tablespoonful of oil4 ,when beginning to color slightly1 cut in slices half a pound of pike1 the same of perch1 flounder1 eel1 and lobster1 which wash and clean well4 ,place them in a saucepan with parsley1 two chopped cloves of garlic1 some pepper and salt1 a little nutmeg1 and a pinch of saffron1 which mix in two tablespoonfuls of water1 and strain into your saucepan4 ,moisten with three pints of fish-broth 7see ,art4 #d71 two tablespoonfuls of oil1 and a wineglass of sherry4 ,boil on a quick fire for twenty minutes4 ,take some rather thick pieces of bread1 over which pour the liquid in which your fish was boiled1 and serve the fish on a separate dish4 ,,pur,,es4 #ef4 ,pure of ,sorrel4 ,proceed as for clear sorrel soup 7,art4 #ab71 except with the addition of four yolks of eggs1 mixed in a little water1 just before serving the soup and when it has entirely ceased boiling4 ,serve with it some square pieces of bread fried in butter4 #eg4 ,cream of ,sorrel4 ,boil one quart of sorrel1 drain it1 put it in cold water1 and press it through a sieve4 ,put it in a saucepan with not quite a quart of consomm 7stock71 and the same of cream2 salt1 pepper1 and an ounce of butter4 ,boil for a few moments1 and then remove the saucepan to the back of the range4 ,when it has ceased boiling1 take the yolks of four eggs1 which mix in a little water2 add to your soup1 and serve4 #eh4 ,pure of ,green ,peas4 ,take a quart of green peas and put them in a saucepan with boiling water1 adding some parsley and a little salt4 ,boil rapidly1 until the peas are thoroughly done1 then drain them and remove the parsley4 ,pound them1 and press them through a sieve1 and return them to the fire1 in a saucepan1 with a pint and a half of consomm and the same of cream4 ,when boiling1 add an ounce of butter1 a little salt1 a pinch of sugar1 and serve with small squares of bread fried in butter4 #ei4 ,pure of ,peas la ,princesse4 ,boil a chicken in a little more than three pints of consomm 7stock1 ,art4 #a74 ,if an ordinary chicken1 it will take forty minutes2 if an old one1 two hours4 ,after it is done1 let it become cold1 and cut it in pieces to serve in your soup4 ,make the pure of peas like the preceding2 add to it the consomm in which the chicken was cooked1 and serve with small squares of bread fried in butter4 #fj4 ,split-,pea ,soup4 ,take a pint of split peas1 which1 having washed well1 place in a saucepan with an onion1 a clove1 half an ounce of ham1 and two quarts of cold water4 ,boil until the peas are very soft1 press them through a sieve1 put them again on the fire1 with the addition of an ounce of butter1 three pints of consomm 7stock1 ,art4 #a71 and serve with some small pieces of bread fried in butter4 #fa4 ,pure of ,lentils4 ,take a quart of lentils1 wash them well1 and put them in a saucepan with a slice of lean ham1 the carcass of a partridge1 a carrot1 an onion1 a few branches of parsley1 a few pieces of celery1 and add three pints of consomm 7stock74 ,boil until the lentils are thoroughly cooked1 drain1 remove the ham1 partridge1 and parsley1 press through a sieve1 place on the fire again1 adding one ounce of butter1 boil for a moment1 and serve with small squares of bread fried in butter4 #fb4 ,pure of ,white ,beans4 ,take one pint of white beans1 which wash well1 and boil thoroughly in three pints of consomm 7stock1 ,art4 #a74 ,when the beans are done1 press them through a sieve1 put them again on the fire1 adding one ounce of butter1 a pinch of sugar1 boil for a moment1 and serve with small squares of bread fried in butter4 ,this soup can be varied by adding a plateful of string-beans boiled separately with a little salt and a very little soda1 after which put in cold water for a moment1 and then cut in diamonds4 ,chop a teaspoonful of parsley1 and serve with the string-beans in your soup4 #fc4 ,pure of ,asparagus4 ,take a bunch of asparagus1 separate the heads from the stalks1 wash them1 and then boil them with a little salt and a very little soda1 after which put them in cold water for a moment4 ,put into a saucepan one ounce of butter1 two ounces of flour1 a little salt1 a pinch of sugar1 and add the heads of asparagus1 a pint and a half of cream1 the same of consomm 7stock1 ,art4 #a74 ,stir all together until boiling1 strain1 put back on the fire for a few moments1 and1 adding an ounce of butter1 serve4 #fd4 ,pure of ,rice4 ,take half a pound of rice1 which wash well in several waters1 boil for a few moments1 then put in cold water1 drain1 and place in a saucepan with one quart of consomm 7stock71 and boil for about an hour4 ,press through a sieve1 and put back on the fire until it begins to boil1 then add one pint of cream and an ounce of butter2 serve4 #fe4 ,rice ,soup la ,crcy4 ,take two very red carrots1 a turnip1 and an onion1 which cut in slices1 and a clove4 ,boil these in not quite a quart of consomm 7stock1 ,art4 #a7 for about an hour4 ,press through a sieve4 ,then boil four ounces of rice1 after which drain and put it in cold water for a moment2 drain again1 and boil for three quarters of an hour in nearly a quart of consomm4 ,add the pure of vegetables1 and1 when beginning to boil up again1 add one ounce of butter1 and serve4 #ff4 ,pure of ,barley4 ,take half a pound of barley1 which boil for about five minutes1 then put in cold water4 ,drain1 and add it to three pints of consomm 7stock1 ,art4 #a71 boil about two hours1 press through a sieve and put back on the fire until it begins to boil1 adding one ounce of butter and two tablespoonfuls of green peas1 previously boiled2 serve4 #fg4 ,pure of ,celery4 ,take a bunch of celery1 and wash it well2 cut it in pieces and place it in a saucepan with water1 a little salt1 and boil thoroughly1 drain1 and put it in cold water4 ,in another saucepan put an ounce of butter 7which melt71 one ounce of flour1 salt1 pepper1 and a very little nutmeg2 mix all together1 adding the celery1 not quite a quart of consomm 7stock71 and the same of cream4 ,put it on the fire1 taking care to stir until it boils1 press through a sieve and again put it on the fire for a moment2 serve4 #fh4 ,pure ,soubise la ,princesse4 ,blanch six onions in boiling water1 with a little salt1 until they become soft4 ,drain and dry them in a napkin4 ,then put them in a saucepan with an ounce of butter1 on a very gentle fire1 so that they may only color slightly2 add two ounces of flour1 a little salt1 pepper1 and a very little nutmeg2 moisten with a pint and a half of consomm 7stock1 ,art4 #a71 and the same of cream4 ,when beginning to boil1 press through a sieve1 heat again on the fire1 adding half an ounce of butter1 and serve4 #fi4 ,pure of ,potatoes la ,jackson4 ,bake in the oven half a dozen potatoes4 ,take out the inside1 which put in a saucepan with an ounce of butter4 ,mix thoroughly together with a spoon1 and season with a little salt1 pepper1 a pinch of sugar1 and a very little nutmeg4 ,moisten with a pint and a half of consomm 7stock71 press through a sieve1 put back on the fire1 and as soon as beginning to boil add a pint and a half of cream2 heat without boiling1 then add four yolks of eggs well mixed in a little water1 and serve4 #gj4 ,pure of ,jerusalem ,artichokes4 ,clean a dozen ,jerusalem artichokes1 cut them in pieces1 and put them in a saucepan with a little butter1 salt1 and a pinch of sugar4 ,as soon as they begin to color slightly1 add a pint and a half of consomm 7stock1 ,art4 #a71 boil a little longer1 and press through a sieve4 ,put back on the fire until beginning to boil1 add an ounce of butter1 a pint and a half of cream1 and when very hot1 without boiling1 add the yolks of four eggs1 which you have previously mixed well in a little water4 ,you may serve with small squares of bread fried in butter if desired4 #ga4 ,pure of ,fowl la ,reine4 ,clean a chicken1 and put it in a saucepan with a quart of consomm 7stock1 ,art4 #a71 a carrot1 an onion1 and a clove4 ,simmer very gently for three hours2 take out the fowl1 cut off the white meat1 and pound very fine4 ,remove the grease carefully from your soup in which the fowl has been cooked1 then add the pounded chicken1 and put through a sieve4 ,heat it up again on the fire1 add a pint and a half of cream1 taking care that it does not boil1 add very little nutmeg1 pepper1 salt1 a very little sugar1 an ounce of butter1 and the yolks of four eggs1 well mixed in a little water4 ,serve4 #gb4 ,pure of ,partridge4 ,remove the shells of two dozen ,french chestnuts1 which boil five minutes1 remove the skins1 and put the chestnuts in a saucepan with a little salt and water1 and boil for about five minutes4 ,cut off all the meat from a cold partridge1 which pound in a mortar1 together with the chestnuts1 and then press through a sieve4 ,boil the bones of your partridge for about half an hour in three pints of consomm 7stock1 ,art4 #a71 adding a wineglass of sherry1 strain1 and add it to your chestnuts and partridge4 ,put in a saucepan two tablespoonfuls of flour1 with an ounce of butter1 a little pepper1 and salt4 ,mix all well together1 and add them to your pure1 which should be very hot4 ,when economy is no object1 you may add two partridges instead of one1 which will give a better flavor to your pure1 to which1 if you find too thick1 you may add a little more consomm4 #gc4 ,pure of ,rabbit4 ,remove the fillets from an uncooked rabbit1 and place them in a saucepan on a moderate fire1 with half an ounce of butter1 and simmer very gently4 ,in another saucepan put the remainder of the rabbit with an onion1 a clove1 and a little nutmeg1 and three pints of consomm 7stock1 ,art4 #a74 ,simmer gently three quarters of an hour1 remove the meat from the thighs and shoulders1 pound it together with two ounces of rice well boiled1 moisten with the consomm in which your rabbit was cooked1 and put through a sieve4 ,cut your fillets of rabbit1 which you cooked in butter1 into small pieces1 and serve in your soup4 #gd4 ,tomato ,soup4 ,cut a carrot and an onion in slices1 add a slice of raw ham and a clove1 and put into a saucepan with half an ounce of butter4 ,as soon as your vegetables begin to color slightly1 mix well with them an ounce of flour1 add a quart of tomatoes1 and boil for thirty minutes4 ,strain1 then season with salt and pepper1 put again on the fire1 add a pint of consomm 7stock71 and boil for five minutes1 and add an ounce of butter4 ,remove the grease from your soup1 and serve with small squares of bread fried in butter4 #ge4 ,pure of ,vegetables aux ,crotons4 ,clean and cut in slices a medium-sized carrot1 a turnip1 an onion1 a leek1 some pieces of celery1 and add two cloves4 ,boil them for a few moments1 and afterward put them into cold water for a moment4 ,then place your vegetables in a saucepan1 with four ounces of dried peas1 moisten with three pints consomm 7or stock1 ,art4 #a71 boil for two hours1 season with a little pepper1 salt1 and a pinch of sugar4 ,press through a sieve1 put again on the fire with an ounce of butter1 and serve in your soup1 with small squares of bread fried in butter4 #gf4 ,rice ,soup au ,lait d',amandes4 ,wash in cold water four ounces of rice1 which boil for ten minutes1 afterward put it in cold water1 drain1 then place it in a saucepan with three pints of milk1 and boil very gently for forty-five minutes4 ,take four ounces of bitter-almonds with one of sweet1 blanch them and pound them well1 adding by degrees1 as you pound1 a glass of cold milk4 ,put through a sieve1 add a pinch of salt and about a coffee-spoonful of sugar1 and then with the rice and milk boil for a moment1 and serve4 #gg4 ,bisque of ,crawfish4 ,wash four dozen crawfish and put them in sufficient water to cover them1 cut a carrot1 an onion1 and three cloves of garlic in slices1 add two cloves1 a few branches of parsley1 a little salt1 and a tablespoonful of vinegar1 and boil for fifteen minutes4 ,drain them1 and then pound them to a paste4 ,melt one ounce of butter in a saucepan1 add two ounces of flour1 which mix well with the butter4 ,then add the paste of crawfish1 not quite a quart of cream1 the same of consomm 7stock71 three quarters of a cupful of tomatoes1 salt and pepper1 and a little cayenne4 ,boil1 and stir with a spoon1 press through a sieve1 and put back on the fire1 with one ounce of butter2 as soon as it boils up again1 serve4 #gh4 ,bisque of ,lobster4 ,take half a pound of boiled lobster from which you have removed the shell1 and proceed as for the foregoing1 adding half instead of three quarters of a cupful of tomatoes4 #gi4 ,bisque of ,clams4 ,boil fifty clams in their juice for about five minutes1 drain them1 chop them fine1 then pound them4 ,put in a saucepan on the fire four ounces of butter1 with two ounces of flour1 add your clams with their juice1 two pinches of salt1 one of pepper1 one of cayenne1 and two and a half pints of milk1 stir constantly1 and1 just before beginning to boil1 remove from the fire1 strain1 heat again over the fire1 and serve4 ,bisque of oysters is prepared in the same manner4 ,,chapter ,,ii4 ,,sauces4 #hj4 ,spanish ,sauce4 ,melt two ounces of butter in a saucepan1 to which add two ounces of flour1 and put on a gentle fire1 stirring until colored a nice brown2 then mix with the flour and butter a pint of consomm 7stock1 ,art4 #a71 an ounce and a half of lean raw ham1 a carrot1 an onion1 a piece of celery1 two cloves1 a pinch of salt and pepper1 and stir until beginning to boil4 ,remove the saucepan to the back of the range1 so as to simmer gently for an hour2 skim off the grease carefully and strain4 #ha4 ,sauce ,allemande4 ,melt two ounces of butter and mix thoroughly with it two ounces of flour on a gentle fire4 ,add immediately a pint of consomm 7stock1 ,art4 #a71 a little salt and pepper1 and stir until boiling4 ,after boiling fifteen minutes1 remove from the fire and skim the grease off carefully4 ,when your sauce has ceased boiling1 add the yolks of three eggs1 well mixed in a little water1 and stirred in quickly with an egg-beater1 so as to make your sauce light4 #hb4 ,sauce ,veloute4 ,put in a saucepan two pounds of veal1 the thighs of a chicken1 two carrots1 two onions1 a few branches of parsley1 inclosing two cloves1 two bay-leaves1 a clove of garlic2 tie all together1 adding a little salt and pepper1 and one quart of consomm 7stock1 ,art4 #a74 ,when beginning to boil1 skim constantly1 so as to clear the sauce well4 ,remove the saucepan to the back of the range and simmer gently two hours4 ,melt two ounces of butter in a saucepan on the fire1 with which mix thoroughly an ounce of flour4 ,when beginning to color slightly1 add a pint of the liquid in which your meats were boiled1 strain half a wineglass of the juice of canned mushrooms1 add it to your sauce1 which boil forty-five minutes2 strain1 and serve4 #hc4 ,bchamel ,sauce4 ,melt an ounce of butter in a saucepan1 add an ounce of flour1 and mix well together4 ,then add an onion cut in slices1 half an ounce of lean raw ham1 and a little salt and pepper4 ,when beginning to color slightly1 moisten with a pint of milk1 stir well until boiling1 after which boil ten minutes longer2 strain1 and serve4 #hd4 ,white ,sauce1 or ,butter-,sauce4 ,put in a saucepan on the fire an ounce of butter1 which melt1 and add to it one tablespoonful of flour1 a little salt1 white pepper1 a little nutmeg1 and mix all well together1 adding a glass of water2 stir until boiling1 add an ounce of butter and the juice of a lemon2 strain1 and serve4 #he4 ,sauce ,hollandaise4 ,put two ounces of butter in a saucepan1 with a little salt1 nutmeg1 a glass and a quarter of water1 and mix all together on the fire4 ,put into another saucepan two tablespoonfuls of vinegar1 which reduce one half2 add it to your other ingredients1 with a tablespoonful of ,bchamel sauce 7,art4 #hc71 and an ounce of butter1 mixing all well together4 ,take the yolks of four eggs1 which mix in a little water1 and1 removing your sauce from the fire1 when it has ceased boiling1 add the eggs1 the juice of a lemon1 strain1 and serve4 #hf4 ,sauce ,piquante4 ,chop four shallots very fine1 put them in a saucepan with four tablespoonfuls of sweet-oil4 ,when beginning to color slightly1 add half a pint of ,spanish sauce 7,art4 #hj71 boil slowly for a few minutes1 then add two ounces of pickles1 and serve4 #hg4 ,bread-,sauce4 ,chop an onion very fine1 put it in a saucepan1 with four ounces of bread-crumbs1 which you have put through a sieve1 add a little salt1 pepper1 and a glass of milk4 ,boil ten minutes1 add a glass of cream1 and serve4 #hh4 ,sauce ,barnaise4 ,chop up three shallots and put them in a saucepan with a pinch of chervil1 a branch of tarragon1 a green onion1 and two tablespoonfuls of vinegar4 ,reduce one half1 and let cool2 then add four ounces of butter1 eight yolks of eggs1 a sherry-glass of water1 salt1 pepper1 and a very little nutmeg4 ,put your saucepan again on a gentle fire1 stir well until the sauce thickens2 strain1 and serve4 #hi4 ,parisian ,sauce4 ,put into a saucepan half an ounce of chopped truffles1 a wineglass of sherry1 some branches of parsley1 inclosing a clove1 a little thyme1 a bay-leaf1 and tie all together4 ,reduce one half on the fire1 put through a sieve1 add half a pint of ,allemande sauce 7,art4 #ha72 heat again on the fire1 and serve4 #ij4 ,tomato ,sauce4 ,put in a saucepan an ounce of raw ham1 a carrot1 an onion1 very little thyme1 a bay-leaf1 two cloves1 a clove of garlic1 and half an ounce of butter4 ,simmer for ten minutes1 add an ounce of flour well mixed in half a pint of tomatoes and a glass of consomm 7stock1 ,art4 #a74 ,boil for half an hour1 season with a little salt1 pepper1 a very little nutmeg1 strain1 and serve4 #ia4 ,sauce ,prigueux4 ,chop an ounce of truffles1 put them in a saucepan on the fire1 with a glass of sherry and a glass of white wine4 ,reduce one half1 then add half a pint of ,spanish sauce 7,art4 #hj71 boil five minutes1 and serve4 #ib4 ,sauce ,robert4 ,cut an onion in small pieces1 and put it in a saucepan with half an ounce of butter4 ,when it begins to color1 drain off the butter1 and moisten with half a glass of consomm 7stock1 ,art4 #a74 ,boil gently for thirty minutes1 add half a pint of ,spanish sauce 7,art4 #hj71 a wineglass of sherry1 and a tablespoonful of ,english mustard mixed in a little water4 #ic4 ,italian ,sauce4 ,peel and chop two shallots1 which1 with a little butter1 put in a saucepan on the fire4 ,when beginning to color slightly1 moisten with half a pint of ,spanish sauce 7,art4 #hj7 and a wineglass of sherry4 ,boil for twenty minutes4 ,chop half an ounce of lean1 cooked ham1 half a dozen mushrooms chopped fine1 and a little chopped parsley4 ,after skimming the grease from your sauce1 add these ingredients1 boil five minutes1 and serve4 #id4 ,sauce ,soubise4 ,peel and chop three onions1 which put in a saucepan on the fire with an ounce of butter4 ,simmer very gently1 so as not to color too much1 and1 after three quarters of an hour1 add a tablespoonful of flour1 salt1 pepper1 a little nutmeg1 and mix all together4 ,moisten with a gill of consomm 7stock1 ,art4 #a71 the same of cream1 boil for five minutes1 strain1 heat again on the fire1 and serve4 #ie4 ,sauce ,poivrade4 ,put into a saucepan a chopped onion1 three branches of thyme1 three bay-leaves1 a clove of garlic1 three cloves1 six pepper-corns1 half an ounce of raw ham cut in small pieces1 four tablespoonfuls of vinegar1 a little pepper1 a very little cayenne2 reduce until almost dry1 moisten with a claret-glass of red wine and half a pint of ,spanish sauce 7,art4 #hj71 boil fifteen minutes1 strain1 and serve4 #if4 ,sauce ,hache4 ,peel and chop an onion1 a pickle1 a shallot1 a tablespoonful of capers1 and moisten with two tablespoonfuls of vinegar4 ,put them in a saucepan on the fire1 reduce one half1 add half a pint of ,spanish sauce 7,art4 #hj71 a little cayenne pepper1 a pinch of parsley chopped fine1 half an ounce of capers1 and two tablespoonfuls of wine-vinegar1 boil five minutes1 and serve4 #ig4 ,hunter ,sauce4 ,put the remains of a roast partridge in a saucepan with half an ounce of raw ham1 a carrot1 an onion1 a clove of garlic1 a little thyme1 three bay-leaves1 and three cloves4 ,moisten with a glass of white wine1 reduce one half1 add half a pint of ,spanish sauce 7,art4 #hj71 boil half an hour1 strain1 and serve4 #ih4 ,sauce ,colbert4 ,put an ounce of glaze 7,art4 #agi7 in a saucepan on the fire with a tablespoonful of consomm 7stock1 ,art4 #a74 ,mix well together1 and add half a pint of consomm 7stock1 ,art4 #a71 half an ounce of butter in small pieces1 and by degrees1 stirring all the time4 ,when all well mixed together1 strain1 add the juice of a lemon1 a tablespoonful of chopped parsley1 and serve4 #ii4 ,sauce ,suprme4 ,cut up the remains of two roast chickens1 which put into a saucepan with a pint of consomm 7stock1 ,art4 #a71 some branches of parsley1 inclosing a clove1 a clove of garlic1 two bay-leaves1 salt1 and white pepper1 a very little thyme1 and tie all together4 ,boil one hour1 and strain4 ,put two ounces of butter in another saucepan1 a tablespoonful of flour1 a teaspoonful of corn-starch1 mix thoroughly together1 and add the liquid in which the remains of the chicken were broiled4 ,stir with a spoon until boiling1 reduce one quarter1 pour in two wineglasses of cream and one wineglass of sherry4 ,boil fifteen minutes longer1 add the juice of a lemon1 strain1 and serve4 #ajj4 ,sauce ,ventienne4 ,put two tablespoonfuls of vinegar in a saucepan on the fire1 with some parsley1 a little tarragon1 two cloves1 a very little thyme1 half an ounce of raw ham chopped up4 ,reduce one half1 and add half a pint sauce veloute 7,art4 #hb74 ,boil five minutes and strain4 ,chop fine a tablespoonful of chervil1 the same of tarragon1 boil them in hot water five minutes1 dry with a napkin1 and add to your sauce just before serving4 #aja4 ,sauce ,bordelaise4 ,peel two cloves of garlic1 and put them in a saucepan1 with a pinch of chervil1 a few tarragon-leaves1 two bay-leaves1 a lemon1 from which you have removed the peel and the seeds1 two cloves1 two tablespoonfuls of oil1 and two claret-glasses of white wine4 ,reduce one half on a very gentle fire1 add half a pint of ,spanish sauce 7,art4 #hj71 boil half an hour1 carefully remove all grease1 and pour in another glass of white wine4 ,boil ten minutes1 add the juice of a lemon1 strain1 put back your sauce on the fire1 cut a dozen mushrooms in very small pieces1 add them to your sauce1 and serve4 #ajb4 ,another way of making ,sauce ,bordelaise4 ,peel and chop very fine four cloves of garlic1 which put into a saucepan with three tablespoonfuls of oil4 ,when beginning to color lightly1 add a tablespoonful of chopped parsley4 ,this sauce should never be made until ready to serve on the instant4 #ajc4 ,sauce la ,poulette4 ,put in a saucepan three sherry-glasses of water1 three ounces of butter1 the juice of half a lemon1 and a pinch of salt and white pepper4 ,as soon as beginning to boil1 take off the fire1 and1 when boiling ceases1 add the yolks of four eggs which you have previously mixed well1 in about a sherry-glass of water4 ,stir constantly so that the sauce does not break1 strain it1 and add to it a little parsley chopped fine4 #ajd4 ,sauce ,fleurette4 ,proceed as for the foregoing1 except1 instead of the parsley1 add only the ends of some chervil-leaves1 not chopped4 #aje4 ,sauce la ,marinire4 ,cut a small eel and a pike in small pieces1 put them in a saucepan1 with an onion1 a carrot1 three branches of parsley1 half a dozen mushrooms1 a little thyme1 two bay-leaves1 and a pinch of allspice2 moisten with half a bottle of red wine1 and boil forty minutes4 ,add half a pint of ,spanish sauce 7,art4 #hj71 and simmer at the back of the range for half an hour4 ,take out your pieces of fish and strain the liquid in which they were boiled4 ,peel twenty small white onions1 which put in a saucepan with half an ounce of butter4 ,when they begin to color slightly1 add to them a very little of the sauce until they are cooked1 then add to them the whole of the sauce1 and serve4 #ajf4 ,lobster ,sauce4 ,take a boiled lobster1 separate it in two1 remove the coral1 which wash well in cold water2 lay it on a table1 with half an ounce of butter1 mix well together with the blade of a knife1 and press through a sieve4 ,pound to a paste quarter of a pound of the meat of the lobster4 ,put half a pint of white sauce 7,art4 #hd7 in a saucepan1 and1 when boiling1 add the above ingredients1 which stir well1 so as to mix thoroughly2 strain1 and serve4 ,as there is not always coral in every lobster1 it is well to preserve it in a little vinegar1 and put it by until needed4 #ajg4 ,shrimp ,sauce4 ,take half a pint of white sauce 7,art4 #hd71 which should be boiling2 add a little lobster-coral and butter1 as described in lobster sauce 7,art4 #ajf71 or half a tablespoonful of anchovy sauce4 ,remove the shells from four dozen shrimps1 and serve in your sauce4 #ajh4 ,sauce ,gnevoise4 ,cut a medium-sized pike in pieces1 which put in a saucepan with half an ounce of raw ham cut in small pieces1 two cloves1 two bay-leaves1 a clove of garlic1 a little thyme1 a pinch of salt and pepper1 a few mushrooms chopped up1 and two claret-glasses of red wine4 ,reduce one half1 add half a pint of ,spanish sauce 7,art4 #hj71 boil thirty minutes2 then add a wineglass of madeira 7or sherry72 strain1 and stir thoroughly into your sauce a teaspoonful of anchovy sauce4 #aji4 ,sauce ,remoulade 7cold74 ,put in a bowl two yolks of eggs1 a tablespoonful of mustard1 salt1 and pepper4 ,mix well with the foregoing two tablespoonfuls of vinegar1 and then1 stirring constantly1 eight tablespoonfuls of oil2 and1 lastly1 another tablespoonful of vinegar2 then chop a shallot1 some chervil1 some tarragon-leaves1 and mix them with your sauce4 #aaj4 ,sauce ,remoulade 7hot74 ,peel and chop very fine six shallots and a clove of garlic2 put them into a saucepan with five tablespoonfuls of vinegar1 and reduce on the fire one half4 ,pound the yolks of four hard-boiled eggs1 which mix well with a teaspoonful of anchovy sauce2 add to them half a pint of sauce ,allemande 7,art4 #ha7 and a quarter of a tablespoonful of sweet-oil1 and then the shallots1 garlic1 and vinegar2 heat without boiling1 and add a pinch of tarragon1 the same of chervil and of parsley all chopped fine1 a little salt and pepper1 and1 just before serving1 two tablespoonfuls of vinegar4 #aaa4 ,sauce ,ravigote 7hot74 ,put into a saucepan half a pint of consomm 7stock1 ,art4 #a71 half a teaspoonful of vinegar1 a very little green garlic1 and the same of tarragon-leaves and chervil4 ,boil ten minutes1 drain your herbs1 press all moisture from them with a cloth1 and then chop them very fine4 ,put on a table half an ounce of flour1 and the same of butter1 which mix well together and add them to your consomm and vinegar1 which you have put back on the fire2 stir well with a spoon until boiling1 then skim the sauce1 add your chopped herbs1 and serve4 #aab4 ,sauce ,ravigote 7cold74 ,take half a pint of sauce ,mayonnaise 7,art4 #aac71 to which add a little chervil1 parsley1 tarragon1 all mashed and chopped fine1 and mix well with your ,mayonnaise2 also a tablespoonful of mustard1 and a tablespoonful of capers4 #aac4 ,sauce ,mayonnaise4 ,put the yolks of two eggs in a bowl with salt1 pepper1 the juice of a lemon1 and half a teaspoonful of dry mustard4 ,stir with a wooden spoon1 and add by degrees1 in very small quantities1 and stirring continuously1 a tablespoonful of vinegar2 then1 a few drops at a time1 some good oil1 stirring rapidly all the time1 until your sauce thickens1 and half a pint of oil has been absorbed4 #aad4 ,sauce ,tartare4 ,proceed as for the foregoing1 except that1 instead of half a teaspoonful of mustard1 add three4 ,chop a pickle and a tablespoonful of capers1 which dry in a napkin4 ,also chop a green onion1 some chervil1 a few tarragon-leaves1 and mix with your sauce4 ,,chapter ,,iii4 ,,fish4 #aae4 ,boiled ,striped ,bass la ,ventienne4 ,clean a striped bass of about four pounds4 ,cut off the fins with a scissors4 ,then wash your fish well1 put it in a fish-kettle with four ounces of salt1 and enough water to cover the fish4 ,simmer gently1 and when beginning to boil remove it to the back of the range1 to simmer for half an hour4 ,then serve with a sauce ,ventienne 7,art4 #ajj74 #aaf4 ,boiled ,red ,snapper with ,butter ,sauce4 ,proceed as for the foregoing1 and serve with a white sauce 7,art4 #hd74 #aag4 ,boiled ,salmon1 ,madeira ,sauce4 ,boil four pounds of salmon as in ,art4 #aae1 adding half a bottle of white wine1 then serve with ,spanish sauce 7,art4 #hj71 adding a glass of madeira or sherry4 ,salmon may also be served with the following sauces3 ,italian sauce 7,art4 #ic71 sauce ,hollandaise 7,art4 #he71 sauce ,gnevoise 7,art4 #ajh71 or cold with sauce ,tartare 7,art4 #aad71 sauce ravigote 7,art4 #aab71 or sauce remoulade 7,art4 #aji74 #aah4 ,halibut1 ,lobster ,sauce4 ,boil four pounds of halibut1 and serve with a lobster sauce 7,art4 #ajf74 #aai4 ,boiled ,codfish1 ,oyster ,sauce4 ,boil a codfish4 ,stew two dozen oysters1 which drain1 and add to a white sauce 7,art4 #hd74 ,boiled codfish may also be served with caper sauce1 sauce ,hollandaise 7,art4 #he71 and other white sauces4 #abj4 ,sheep's ,head1 ,shrimp ,sauce4 ,boil a sheep's head1 and serve with a shrimp sauce 7,art4 #ajg74 #aba4 ,salmon-,trout1 ,sauce ,hollandaise4 ,boil a salmon-trout1 and serve with sauce ,hollandaise 7,art4 #he74 #abb4 ,pickerel1 ,anchovy ,sauce4 ,clean a pickerel of four pounds and put it in a fish-kettle with enough water to cover it2 add four ounces of salt1 a carrot cut in slices1 an onion1 six branches of thyme1 six cloves1 six pepper-corns1 some parsley-roots1 and a tablespoonful of vinegar4 ,when beginning to boil remove the fish-kettle to the back of the range for about half an hour4 ,take half a pint of ,spanish sauce 7,art4 #hj71 into which mix two teaspoonfuls of anchovy sauce1 and1 when boiling1 serve with your fish4 #abc4 ,black ,bass1 ,burgundy ,sauce4 ,clean a black bass of four pounds1 put it in the fish-kettle to boil1 adding half a bottle of claret4 ,then let it simmer for half an hour at the back of the range4 ,take half a pint of ,spanish sauce 7,art4 #hj71 put it in a saucepan with two wineglasses of red wine1 reduce one quarter1 and serve with your fish4 #abd4 ,baked ,blue-,fish1 ,tomato ,sauce4 ,clean a blue-fish of four pounds and place it in a buttered pan4 ,cover the fish with tomato sauce 7,art4 #ij71 on top of which put some bread-crumbs and a few little pieces of butter4 ,place in the oven for about forty minutes1 or until you see that the flesh is detached from the backbone1 and serve with tomato sauce around it4 #abe4 ,baked ,fillet of ,sole 7or ,flounder74 ,cut a flounder of four pounds into fillets1 that is1 in pieces of about five inches long and four in width1 tapering to a point at each end4 ,each piece should be not quite an inch thick4 ,put them in a buttered pan1 cover with sauce ,allemande 7,art4 #ha71 on top of which sprinkle some bread-crumbs and a few small pieces of butter4 ,put into the oven until well browned4 ,place half a pint of sauce ,allemande in a saucepan1 with the addition of a wineglass of sherry1 boil ten minutes1 pour it around your fish1 and serve4 #abf4 ,weak-,fish1 ,italian ,sauce4 ,cut a weak-fish of four pounds in fillets1 as described in the foregoing1 and place them in a saucepan with a little melted butter1 salt1 pepper1 a little nutmeg1 and two tablespoonfuls of madeira 7or sherry74 ,simmer gently for twenty minutes1 arrange your fish neatly on a dish1 one piece overlapping the other1 and serve with an ,italian sauce 7,art4 #ic74 #abg4 ,chicken ,halibut aux ,fines ,herbes4 ,chop a little parsley1 six mushrooms1 and a shallot2 add to them a little salt1 pepper1 and nutmeg1 and place all together in a saucepan on the fire for five minutes1 with half a pint of white wine4 ,then put these ingredients on a dish1 and place on top of them four pounds of chicken halibut4 ,send to a moderate oven for about thirty minutes1 taking care from time to time to pour with a spoon some of the liquid in the dish over your fish4 ,put half a pint of ,spanish sauce 7,art4 #hj7 in another saucepan on the fire1 reduce your sauce for about seven or eight minutes1 adding the juice of a lemon1 and serve it around your fish4 #abh4 ,eels la ,tartare4 ,broil your eels on a gridiron4 ,when the skin detaches itself on one side1 turn them on the other4 ,when done1 with a napkin take off all the skin1 cut the eels in pieces three inches long1 remove the insides1 and put the eels in a saucepan with a little salt1 pepper1 six cloves1 six pepper-corns1 two parsley-roots1 a little thyme1 four bay-leaves1 and two tablespoonfuls of vinegar4 ,add enough water to cover your eels1 and1 after boiling fifteen minutes1 take them off the fire1 let them cool in the liquid in which they were cooked1 and then wipe them dry with a cloth4 ,break in a bowl two eggs1 which mix thoroughly with half an ounce of melted butter2 pour this over your fish1 and sprinkle lightly with bread-crumbs4 ,broil them on a very gentle fire4 ,when they are a nice brown1 serve them with a sauce ,tartare 7,art4 #aad74 #abi4 ,king-,fish1 ,sherry ,sauce4 ,clean four medium-sized king-fish1 split them in two1 and broil them on a gentle fire4 ,put half a pint of ,spanish sauce 7,art4 #hj7 in a saucepan1 add a wineglass of sherry1 boil fifteen minutes1 pour it around your fish1 and serve4 #acj4 ,fillet of ,shad1 with ,pure of ,sorrel4 ,after cleaning your shad1 cut it in equal pieces1 leaving the skin underneath4 ,put them on a plate1 and sprinkle a little salt on them1 add the juice of a lemon1 and a few branches of parsley4 ,a few moments before they are required to be served put them in a saucepan on a gentle fire for fifteen minutes1 with a glass of white wine and an ounce of butter4 ,pick and clean a quart of sorrel1 which blanch in boiling water1 drain1 and press it through a sieve4 ,put an ounce of butter in a saucepan with half an ounce of flour1 a little salt1 pepper1 and nutmeg1 and1 when beginning to color slightly1 add your pure of sorrel and half a glass of cream4 ,simmer gently ten minutes1 when add the yolks of two eggs which you have mixed in a little milk4 ,boil five minutes longer1 pour over your fish1 and serve4 #aca4 ,broiled ,shad la ,matre d',htel4 ,clean a shad1 without removing the skin1 split it in two1 and put the roes on a buttered pan1 which send to the oven until brown4 ,then broil the shad1 and when done put it on a dish together with the roes4 ,melt an ounce of butter1 in which put a little salt and pepper1 a little chopped parsley1 and the juice of a lemon4 ,mix well together1 pour over your shad1 and serve4 ,porgies1 mackerel1 and other broiling fish1 may be served in the same manner4 #acb4 ,long ,island ,brook-,trout4 ,clean and wash a trout of about four pounds1 and put it in a fish-kettle with four ounces of salt4 ,when beginning to boil remove your fish-kettle to the back of the range for twenty-five minutes4 ,blanch four roes of shad in a little boiling water and a little salt1 drain1 and cut them in small pieces1 as also a dozen mushrooms4 ,add these1 with the juice of a lemon1 to a pint of sauce ,allemande 7,art4 #ha71 and boil ten minutes4 ,serve the fish garnished with sprigs of parsley1 and the sauce in a separate dish4 #acc4 ,trout la ,gnevoise4 ,clean four little trout1 cut off the gills1 and put your fish in an earthen pot for four hours1 with a little thyme1 four bay-leaves1 two shallots cut in pieces1 five branches of parsley1 a little pepper and salt1 and the juice of two lemons1 after which drain1 and place them in a saucepan on the fire1 with a chopped onion1 a clove of garlic1 and a little nutmeg4 ,add enough red wine to cover your fish1 and boil gently for twenty minutes4 ,take half a pint of ,spanish sauce 7,art4 #hj71 boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled4 ,chop four mushrooms and truffles1 a little parsley1 and add to your sauce4 ,put your fish on a dish1 garnish with parsley1 and serve with your sauce on a separate dish4 #acd4 ,scallops of ,trout4 ,prepare as the foregoing a medium-sized trout1 which cut in round pieces1 or in the shape of an egg1 and about three inches in length1 and put into a saucepan in which you have previously melted two ounces of butter2 add a little salt1 white pepper1 the juice of a lemon2 and when they are done on one side1 turn them on the other2 mash some potatoes1 and with them form a border on a plate1 which may go to the oven4 ,moisten your potatoes lightly with some melted butter1 and send them to the oven to brown4 ,when done1 arrange your scallops of fish in the middle of the potatoes1 and pour over all a sauce bchamel 7,art4 #hc74 #ace4 ,halibut1 ,sauce ,suprme4 ,take four pounds of halibut1 which cut in square pieces2 soak them for an hour in four wineglasses of madeira 7or sherry72 turn them over from time to time1 first on one side and then on the other4 ,just before serving1 put them into a saucepan1 in which you have melted two ounces of butter2 add a little salt and pepper1 put them on the fire for a few moments1 and then send to the oven for twenty minutes4 ,arrange your fish on a dish1 and pour over them a sauce suprme 7,art4 #ii74 #acf4 ,scallops of ,white-,fish la ,provenale4 ,cut a white-fish of four pounds into round pieces1 or in the shape of an egg1 and about three inches in length2 put them in a dish with a clove of garlic1 a little thyme1 three bay-leaves1 two roots of parsley1 an onion cut in thin slices1 salt and pepper1 and moisten them with a sherry-glass of oil3 then peel three white onions1 which cut in slices1 blanch them in boiling water1 with a little salt2 drain them and put them in a frying-pan on the fire1 with a wineglass of oil1 which heat thoroughly1 and1 when beginning to color slightly1 drain off the oil1 and moisten with half a bottle of white wine4 ,then drain your fish1 which put in the saucepan with your onions4 ,simmer gently for thirty minutes1 drain1 and in the liquor in which your fish was cooked put a tablespoonful of tomato sauce1 reduce gently about one third1 pour over your fish1 and serve4 #acg4 ,eels en ,matelote4 ,clean an eel1 a pike1 and a perch2 cut them in slices2 place them in a saucepan with a clove of garlic1 two bay-leaves1 two branches of thyme1 three cloves1 a little basil1 and a few branches of parsley2 add enough red wine to cover your fish4 ,put them on a very gentle fire1 and1 when beginning to boil1 add a wineglass of brandy4 ,shake gently1 so as not to break your fish1 and1 after boiling fifteen minutes1 drain off your fish1 and keep them hot4 ,put on a table half an ounce of flour and an ounce of butter2 mix well together with the blade of a knife1 and add to the liquid in which your fish was boiled4 ,peel and press through a sieve twenty small white onions1 which put in a frying-pan1 with a little butter1 on a very gentle fire2 add them1 with a dozen mushrooms1 to your fish1 which heat up again4 ,take the ingredients in which your fish was first cooked1 and place them in a dish1 your fish on top4 ,garnish with some boiled crawfish1 and some pieces of bread cut in triangles1 and fried in butter4 #ach4 ,red ,snapper la ,chambord4 ,take a red snapper1 about four pounds in weight4 ,remove the scales1 and on one side of the fish cut a square in the skin1 which take out1 and in the flesh insert two dozen pieces of truffles1 cut in squares1 and pointed at one end4 ,over this tie a thin piece of larding pork4 ,put your fish in a fish-kettle1 surround it with a sliced carrot and onion1 three cloves of garlic1 six bay-leaves1 six cloves1 six branches of thyme1 four parsley-roots1 and cover the fish with half a bottle of white wine and a quart of consomm 7stock1 ,art4 #a72 put it on the fire until boiling1 and then send it to a gentle oven to cook slowly for an hour1 basting it often with its own liquor1 on the side studded with truffles4 ,take half a pint of ,spanish sauce 7,art4 #hj71 to which add two wineglasses of the liquid in which your fish was cooked1 put your sauce on the fire to boil1 skim off the grease1 and strain2 then put it back again on the fire for a few moments1 adding a dozen mushrooms1 a dozen quenelles 7,art4 #aa71 as many truffles cut in quarters1 a dozen crawfish1 and the same of chicken's kidneys which you have previously blanched in hot water1 with a little salt1 for ten minutes4 ,lay your fish on a dish1 pour your sauce around it1 and serve4 #aci4 ,ray1 with ,caper ,sauce4 ,cook your fish as the foregoing1 with the exception of the truffles1 and serve with it a white sauce 7,art4 #hd71 to which add some capers4 #adj4 ,ray1 au ,beurre ,noir4 ,cut in moderate-sized pieces four pounds of ray-fish1 which put in a saucepan with an onion cut in slices1 three parsley-roots1 four cloves1 six pepper-corns1 half an ounce of salt1 and four tablespoonfuls of vinegar4 ,when beginning to boil1 put your saucepan at the back of the range for thirty minutes1 so as not to boil4 ,then take off the skin from both sides of your fish1 which put in the saucepan with your other ingredients to keep hot4 ,put in a frying-pan four ounces of butter1 and1 when colored black1 fry a dozen sprigs of parsley for a moment1 remove them1 and add to your butter two tablespoonfuls of vinegar4 ,strain your fish1 which arrange on a dish1 garnish with the fried parsley1 pour the black butter over the fish1 and serve4 #ada4 ,fried ,smelts4 ,clean about two dozen smelts1 cut off the gills1 wash them well in cold water1 and dry them thoroughly4 ,put a pinch of salt and pepper in a little milk1 into which dip your smelts1 and then roll them in flour4 ,put in a frying-pan about a pound and a half of lard1 in which1 when very hot1 fry your smelts a light brown4 ,also fry some parsley1 which place around your fish1 and serve with a sauce ,tartare 7,art4 #aab74 #adb4 ,farcied ,smelts4 ,prepare your smelts as the foregoing4 ,split them in two1 taking care to make the opening in the under part of the fish1 and1 beginning at the tail1 make the incision the length of the fish1 without disturbing the head4 ,then take some chicken farce 7,art4 #aa71 and add to it half a dozen very finely chopped mushrooms1 and a very little chopped parsley4 ,lay this on one side of your smelts1 and cover with the other half4 ,place them in a buttered pan1 cover each one with a very little melted butter1 sprinkle some bread-crumbs lightly over them1 and send them to the oven for about fifteen minutes4 ,take half a pint of ,spanish sauce 7,art4 #hj71 add a sherry-glass of white wine1 boil for fifteen minutes1 add a little chopped parsley to your sauce1 which pour over your fish1 and serve4 #adc4 ,oysters la ,poulette4 ,take fifty oysters1 which blanch in boiling water1 then drain them1 preserving part of the liquid in which they were boiled4 ,take half a pint of bchamel sauce 7,art4 #hc71 add a little of the liquid in which your oysters were boiled1 a little salt and pepper1 a little chopped parsley1 and1 when your sauce has ceased boiling1 the yolks of three eggs well mixed in a little water4 ,serve your oysters hot in the sauce4 #add4 ,farcied ,oysters l',africaine4 ,take twenty very large oysters1 which blanch and then drain4 ,also take some chicken farce 7,art4 #aa71 chopping three truffles very fine1 and mix with your farce1 with which cover your oysters on both sides1 and dip in bread-crumbs4 ,then beat up four eggs1 the yolks and whites together1 with a little salt1 pepper1 and very little nutmeg added1 and spread over your oysters1 which dip again into bread-crumbs4 ,put the oysters in a buttered pan1 and send to the oven for about fifteen minutes1 a very little melted butter on each oyster4 ,take half a pint of ,spanish sauce 7,art4 #hj71 add to it a glass of sherry1 and1 after boiling twenty minutes1 chop up two truffles1 put them in your sauce1 and serve with your oysters4 #ade4 ,fried ,oysters4 ,take fifty large oysters1 dip them in beaten eggs1 in which you have put a little salt and pepper2 then roll them in bread-crumbs1 and1 if your oysters should not be very large1 dip them again in beaten eggs1 and again roll them in bread-crumbs4 ,fry them in very hot lard1 drain off the grease1 and serve very hot4 ,garnish with slices of lemon4 #adf4 ,broiled ,oysters4 ,take fifty large oysters1 which drain and dip in four beaten eggs1 to which you have added a little salt and pepper4 ,roll them in bread-crumbs1 dip them again in eggs1 and again roll them in bread-crumbs4 ,put a few drops of melted butter on each1 broil them on a gridiron a light brown1 and serve very hot4 #adg4 ,cromesqui of ,oysters4 ,boil fifty oysters for about five minutes1 drain them1 and chop them fine4 ,put in a saucepan on the fire an ounce of butter1 the same of flour1 a pinch of salt1 the same of pepper and nutmeg1 and mix all well together4 ,add the juice of your oysters1 and half a glass of milk1 and stir with a wooden spoon until just before beginning to boil1 then remove it from the fire2 add two yolks of eggs mixed in about a tablespoonful of water1 and then your oysters4 ,put this mixture on ice until cold1 form it into balls about the size of a small egg1 and wrap up each one in a very thin piece of pork4 ,break three eggs in a bowl1 add six ounces of flour1 and a little water1 so as to make a smooth and very soft paste1 but sufficiently solid to adhere to your cromesqui4 ,then mix a teaspoonful of soda with your paste1 with which cover each one1 and fry in very hot lard4 ,when a bright yellow1 drain1 and serve hot4 #adh4 ,oysters on ,toast4 ,put fifty oysters in a frying-pan with their liquor1 toss them on the fire for about ten minutes1 and sprinkle with chopped parsley4 ,put the oysters on eight pieces of toast1 the juice poured over them4 ,serve very hot4 #adi4 ,oysters a la ,mosely4 ,take fifty oysters1 the third of which put in a deep dish with a little pepper1 salt1 a little melted butter1 and cover with bread-crumbs4 ,then put half of the remaining oysters on top4 ,proceed as above1 add a third layer1 pour in enough sherry to reach the top of your oysters1 cover with bread-crumbs1 and a little melted butter1 and send to a moderate oven until colored a light brown4 ,serve very hot4 #aej4 ,oysters au ,gratin4 ,take three dozen rather small oysters1 blanch them1 and drain them4 ,make a rather thick bchamel sauce 7,art4 #hc71 to which add two yolks of eggs well mixed in a little water4 ,when beginning to boil1 add your oysters1 a little salt1 pepper1 and a little nutmeg4 ,mix all well together1 and then put them1 with your sauce1 in the shells4 ,cover them lightly with bread-crumbs1 and a few drops of melted butter on top4 ,send them to the oven1 and serve when nicely browned4 #aea4 ,lobster au ,naturel4 ,put in a saucepan two sliced onions1 a few green onions1 some parsley1 four cloves1 four branches of thyme1 one of sage1 a pinch of mace1 a little piece of green pepper1 two ounces of salt1 and enough water to cover them4 ,boil them for twenty minutes1 and then allow them to cool1 after which add four medium-sized lobsters1 boil for half an hour2 take them off the fire1 and let them become cold in their liquor4 ,then drain them1 split them in two1 break their claws1 and serve them garnished with parsley4 #aeb4 ,lobster la ,havraise4 ,take three small live lobsters1 cut off the claws1 break them1 and separate your lobsters in two1 cutting each lobster in eight pieces4 ,put into a frying-pan three very finely chopped shallots1 with a tablespoonful of oil4 ,when beginning to color lightly1 add your pieces of lobster1 and1 after cooking fifteen minutes1 add half a pint of ,spanish sauce 7,art4 #hj71 a glass of sherry1 about ten mushrooms1 a little chopped parsley1 a little salt1 pepper1 and a very little nutmeg4 ,mix well together1 boil five minutes longer1 and serve4 #aec4 ,croquettes of ,lobster4 ,chop fine the meat of two boiled lobsters and add half a pint of bchamel sauce 7,art4 #hc71 to which you have added the yolks of two eggs well mixed in a little water4 ,then add two tablespoonfuls of tomato sauce1 a little pepper1 salt1 and a very little nutmeg1 and put on the ice until perfectly cold--this is of the utmost importance4 ,when thoroughly cold1 form them into croquettes and roll them in bread-crumbs2 beat three eggs 7the yolks and whites together71 into which dip your croquettes and roll them again in bread-crumbs4 ,put about two pounds of lard in a frying-pan1 and1 when very hot1 fry your croquettes1 which1 when a light brown1 drain1 and serve4 #aed4 ,broiled ,lobster4 ,take four chicken lobsters 7uncooked and perfectly fresh71 separate them in two1 lengthwise1 put a little melted butter upon them1 salt1 pepper1 and some bread-crumbs4 ,broil them on a gentle fire1 and1 just before serving1 sprinkle over them some chopped parsley4 ,you may serve with them1 if desired1 a sauce ,tartare 7,art4 #aab7 or a sauce remoulade 7,art4 #aji74 #aee4 ,deviled ,lobster4 ,prepare the mixture as described in ,art4 #aec for lobster croquettes1 and mix with it a teaspoonful of mustard4 ,clean the shells of your lobsters1 fill them with the above mixture1 which cover lightly with mustard1 on top of which sprinkle some bread-crumbs and a very little melted butter4 ,put them in the oven1 and1 when colored a light brown1 serve4 #aef4 ,lobster la ,bordelaise4 ,take the meat of three boiled lobsters1 which cut in medium-sized pieces1 and put them in a saucepan on the fire for about five minutes1 with half a pint of sauce ,bordelaise 7,art4 #aja71 and serve4 #aeg4 ,crawfish la ,bordelaise4 ,boil four dozen crawfish as directed in ,art4 #gg1 drain1 and put them in a saucepan on the fire for about five minutes1 with half a pint of sauce ,bordelaise 7,art4 #aja71 and serve4 #aeh4 ,farcied ,lobster4 ,prepare the mixture as for lobster croquettes 7,art4 #aec71 adding a little chopped parsley1 and with it fill the shells of two or three lobsters which you have previously washed4 ,sprinkle some bread-crumbs on top1 and a very small quantity of melted butter4 ,send to the oven1 and1 when colored a light brown1 serve4 #aei4 ,lobster l',indienne4 ,take two boiled lobsters1 divide them in two1 and remove the meat from the shells and claws4 ,wash half a pound of rice1 boil it five minutes in boiling water1 then put it in cold water for a moment4 ,drain1 and place it in a saucepan with three pints of water1 and boil forty minutes4 ,take half a pint of sauce ,veloute 7,art4 #hb71 add your lobsters1 place your saucepan at the side of the range so as not to boil1 and mix with your sauce a teaspoonful of curry4 ,drain off your rice1 form it in a border on a dish1 and place your lobster and sauce in the center4 #afj4 ,fried ,frogs' ,legs4 ,put three dozen frogs' legs in an earthen jar1 with salt1 thyme1 six bay-leaves1 three branches of parsley1 an onion cut in thin slices1 the juice of a lemon1 and three or four tablespoonfuls of oil2 turn them over on one side1 then on the other1 several times during an hour2 then drain them1 dip them in milk1 in which you have put a little salt and pepper1 roll them in flour1 and fry them a light brown1 in very hot lard4 ,serve them with some fried parsley4 #afa4 ,frogs' ,legs la ,poulette4 ,put three dozen frogs' legs in a saucepan1 with an ounce of butter1 a claret-glass of white wine1 and half a cupful of consomm 7stock1 ,art4 #a71 an onion sliced thin1 a little thyme1 bay-leaf1 parsley1 a pinch of salt1 pepper1 and a very little nutmeg4 ,boil for ten minutes1 and then drain4 ,put a tablespoonful of flour in a saucepan1 with an ounce of butter1 and mix well together4 ,strain the liquid in which your frogs' legs were cooked1 add to it two yolks of eggs well mixed in about a tablespoonful of water1 a tablespoonful of chopped parsley2 boil three or four minutes1 and serve4 #afb4 ,frogs' ,legs la ,marinire4 ,put three dozen frogs' legs in a saucepan1 with a dozen chopped mushrooms1 four shallots also chopped1 and two ounces of butter1 and toss them on the fire for five or six minutes2 then add a tablespoonful of flour1 a little salt1 pepper1 a nutmeg1 and moisten with a claret-glass of white wine and a glass of consomm 7,art4 #a72 boil ten minutes4 ,mix the yolks of four eggs with two tablespoonfuls of cream1 remove your frogs' legs from the fire1 and1 when boiling has ceased1 add your eggs1 stirring continually until thoroughly mixed1 and serve4 #afc4 ,frogs' ,legs la ,matre d',htel4 ,boil in water two dozen frogs' legs for about twelve minutes1 with a pinch of salt1 pepper1 and the juice of a lemon4 ,drain them1 and pour over them some melted butter to which you have added the juice of a lemon and a tablespoonful of chopped parsley2 serve very hot4 #afd4 ,soft-,shell ,crabs4 ,take eight soft-shell crabs1 remove the gills and the sand4 ,wash them1 then dry them with a cloth1 dip them in a little milk1 and roll them in flour4 ,put plenty of lard in a frying-pan1 in which1 when very hot1 fry your crabs4 ,five minutes will suffice4 ,serve with them some fried parsley4 ,you may also dip the crabs in beaten eggs1 and sprinkle with bread-crumbs before frying4 #afe4 ,farcied ,crabs4 ,remove the meat from four dozen boiled hard-shelled crabs and chop up fine4 ,put in a saucepan an onion cut in pieces1 and an ounce of butter4 ,when beginning to color slightly1 add a dozen chopped mushrooms1 a tablespoonful of chopped parsley1 and four ounces of bread-crumbs1 which you have previously soaked in consomm1 and then pressed almost dry2 a pinch of salt and pepper1 a little cayenne1 and half a gill of tomato sauce 7,art4 #ij74 ,mix all well together on the fire1 and cook for five minutes4 ,wash your shells and fill them with the foregoing1 cover them with bread-crumbs1 and a very little melted butter on top2 send to the oven and color a light brown4 #aff4 ,deviled ,crabs4 ,proceed as for the foregoing1 putting a tablespoonful of mustard in the above mixture1 and a layer of mustard on top of each crab before covering with bread-crumbs4 #afg4 ,clam ,fritters4 ,take fifteen clams1 which chop very fine1 and put in a bowl with two ounces of flour1 two eggs1 a pinch of salt and pepper1 and a tablespoonful of parsley1 which chop fine4 ,mix all thoroughly together4 ,put some lard in a frying-pan1 into which1 when very hot1 throw a tablespoonful of your mixture at a time1 until you have used the entire quantity2 fry on both sides1 and serve4 #afh4 ,oyster ,fritters4 ,prepare as the foregoing4 #afi4 ,fish-,balls4 ,wash and peel six potatoes1 boil them in a pint of water1 with salt1 drain them1 mash them thoroughly2 add an ounce of butter1 a pinch of salt and pepper1 and an egg2 mix all well together1 adding six ounces of boiled codfish from which you have removed the bones2 mix your fish well with your other ingredients1 form into balls about the size of a very small apple1 roll them lightly and evenly in flour2 fry them on both sides in about half their height of very hot lard1 drain off the grease1 and serve them very hot4 #agj4 ,codfish au ,gratin4 ,take two pounds of boiled codfish1 from which you have removed the bones1 put in a dish with half a pint of bchamel sauce 7,art4 #hc71 in which you have mixed four ounces of ,american cheese4 ,sprinkle it on top with bread-crumbs and a little melted butter1 and send to the oven until colored a bright yellow4 ,serve4 ,you may1 instead of the cheese1 mix some chopped mushrooms with your fish4 ,other boiled fish may be prepared in the same manner4 #aga4 ,snails la ,provenale4 ,take four ounces of wood-ashes1 which put in a cloth1 and tie securely4 ,then place in a saucepan with about a quart of water1 and boil fifteen minutes4 ,wash well four dozen snails1 and put them in your saucepan1 and boil them about fifteen minutes4 ,then take one out1 and try with a larding-needle if you can remove it easily from its shell1 and1 if so1 drain the snails1 and take them out of their shells4 ,put into a saucepan on the fire a tablespoonful of oil1 half a dozen mushrooms chopped very fine1 some parsley1 a clove of garlic1 three shallots1 all chopped fine1 salt1 a little red pepper1 and a very little nutmeg4 ,add a tablespoonful of flour1 and moisten with three sherry-glasses of white wine1 and1 as soon as your sauce begins to boil1 add your snails1 and boil gently for thirty minutes4 ,your sauce must be thick4 ,mix the yolks of three eggs in a tablespoonful of milk1 and add to your sauce when it has ceased boiling4 ,put a snail in each shell1 and enough sauce to fill each one4 ,sprinkle bread-crumbs on top1 send to the oven for about ten minutes1 and serve4 #agb4 ,clams on ,toast4 ,take fifty clams and roast them very slightly1 after which take them out of their shells1 chop them fine1 and1 with all their juice1 which you have carefully preserved1 put them into a saucepan with a little butter1 and stew for a few moments4 ,just before serving1 season them with a little red pepper and a very little ,tobasco pepper4 ,first serve to each person a piece of toast1 and then the clams to be poured over the toast4 #agc4 ,soft ,clams steamed4 ,put some boiling water in a saucepan1 in the bottom of which lay a brick4 ,put fifty soft clams in a pan1 or in some utensil which may be placed inside your saucepan1 and on top of the brick1 so that the water shall not touch the clams4 ,boil quickly about five minutes1 covering the saucepan with a lid4 ,then1 if your clams are done1 serve them in their shells1 with a sauce separately1 composed of a little chopped shallot1 a little melted butter1 salt1 pepper1 and a little vinegar or the juice of a lemon4 #agd4 ,clams au ,gratin4 ,prepare exactly as for oysters au gratin 7,art4 #aej74 #age4 ,mussels la ,marinire4 ,take fifty mussels in their shells1 remove the black1 stringy species of moss attached to them1 put them in a covered saucepan on the fire1 with about a quarter of a glass of water2 toss them for three or four minutes in the saucepan1 or until the shells are opened1 then drain them1 remove one shell of each1 leaving the mussel in the other half1 and serve them in the following sauce3 ,chop fine two shallots1 which put in a saucepan on the fire1 with a tablespoonful of vinegar1 reduce one half1 and add a teaspoonful of chervil and tarragon chopped fine2 boil for a moment1 then add half a pint of sauce ,allemande 7,art4 #ha71 and a sherry-glass of sherry4 #agf4 ,stewed ,terrapin la ,lucie4 ,drop three live terrapins into boiling water1 and1 if large1 boil them three hours1 or1 if moderate sized1 two hours and a half4 ,then pick them1 throwing away all of the intestines1 heart1 head1 and most of the feet2 also be very particular to cut out the gall1 which will be found in the middle of the liver1 and throw it away4 ,scrape out all the fat and meat sticking to the shells1 and put into a saucepan with half a pound of very good butter1 a good deal of salt1 and cayenne pepper4 ,simmer over a slow fire for about two hours4 ,wine may be added1 according to taste1 after the terrapin is served4 #agg4 ,stewed ,terrapin la ,maryland4 ,pick and clean1 as the foregoing1 two terrapins weighing about six to seven pounds4 ,boil them in some water with a little salt for about twenty minutes4 ,drain them1 cut them in moderate-sized pieces1 and put them in a saucepan with enough cream to cover them1 a pinch of salt1 pepper1 nutmeg1 and three wineglasses of sherry4 ,simmer gently for three quarters of an hour4 ,mix four yolks of eggs with two tablespoonfuls of cream1 add them to your terrapins1 and serve very hot4 #agh4 ,stewed ,terrapin 7another manner74 ,prepare your terrapins as the foregoing1 add to them half a pint of brandy1 touch it with a lighted match1 let it burn1 and serve4 #agi4 ,glaze4 ,put two quarts of consomm 7,art4 #a7 in a saucepan on the fire4 ,reduce it by very gentle boiling until it becomes the color of chocolate4 ,put it in a bowl on the ice1 and keep it until needed4 ,,chapter ,,iv4 ,,entr,,es4 ,,beef4 #ahj4 ,beef ,tongue1 ,sauce ,piquante4 ,wash carefully a beef's tongue1 boil it an hour1 put it in cold water1 then remove the skin4 ,take some strips of larding pork about two inches long1 roll them in some parsley chopped very fine1 a little pepper and nutmeg1 and lard your tongue1 which having done1 place in a saucepan with a carrot1 two onions1 six cloves1 six pepper-corns1 four bay-leaves1 and four branches of thyme4 ,add enough consomm 7or stock7 to cover the tongue1 simmer very gently for four hours1 and serve with a sauce piquante 7,art4 #hf74 #aha4 ,beef's ,tongue la ,jardinire4 ,proceed exactly as for the foregoing1 and serve on a macdoine of vegetables 7,art4 #daf74 #ahb4 ,smoked ,beef's ,tongue1 ,wine ,sauce with ,mushrooms4 ,soak a smoked tongue in water the night before it is needed4 ,then put it in about four quarts of cold water1 and boil it slowly about five hours2 drain1 place it in cold water a moment1 remove the skin1 trim the thicker end of the tongue neatly1 and put it again in hot water for a moment1 drain1 put it on a dish1 pour around it half a pint of ,spanish sauce 7,art4 #hj71 to which you have added1 while on the fire1 ten chopped mushrooms and a sherry-glass of sherry4 #ahc4 ,hashed ,beef4 ,take two pounds of cold beef1 free from sinew and bone1 and chop it up well4 ,peel and cut in pieces two onions1 and put them in a frying-pan with two ounces of butter4 ,when beginning to color very lightly1 add your beef1 a little salt1 pepper1 and nutmeg1 and a pinch of thyme4 ,toss all together on the fire ten minutes4 ,just before serving1 sprinkle a tablespoonful of chopped parsley over your hash4 #ahd4 ,beef's ,brains au ,beurre ,noir4 ,put into cold water three brains1 clean them thoroughly1 removing all blood1 fibers1 and pieces of skin1 after which change the water1 and let them soak for two hours1 being careful to change the water every half-hour4 ,then put them in a saucepan with six parsley-roots1 four cloves1 four pepper-corns1 an onion cut in pieces1 also a carrot1 four bay-leaves1 four branches of thyme1 a teaspoonful of salt1 and moisten with a pint of consomm 7stock1 ,art4 ,i7 and a claret-glass of white wine4 ,boil for half an hour1 drain1 carefully remove all herbs from the brains1 and serve with a black-butter sauce4 ,black-,butter ,sauce4 ,put in a frying-pan four ounces of butter1 and when colored black add two tablespoonfuls of vinegar2 boil for a moment1 add some branches of fried parsley1 and serve4 #ahe4 ,beef's ,brains la ,poulette4 ,prepare the brains as the foregoing1 and serve with a sauce poulette 7,art4 #ajc74 #ahf4 ,palates of ,beef1 ,sauce ,robert4 ,boil four beef's palates in enough water to cover them1 and a little salt1 for an hour4 ,then put them in cold water1 and clean them well4 ,put them in a saucepan with four bay-leaves1 four branches of thyme1 four cloves1 four pepper-corns1 four parsley-roots1 and half a teaspoonful of salt4 ,moisten with a pint of consomm 7stock1 ,art4 #a71 and simmer them gently for two hours4 ,then take them from your saucepan1 drain them1 cut them in squares1 and serve them with a sauce ,robert 7,art4 #ib74 ,other sauces1 according to your taste1 may be served with this dish4 #ahg4 ,ox-,tails braised4 ,cut two ox-tails into joints1 boil them for half an hour in two quarts of water1 and half an ounce of salt2 then put them in cold water1 drain and place them in a saucepan with a carrot1 two onions1 six cloves1 six pepper-corns1 four bay-leaves1 four branches of thyme1 three branches of parsley1 and a little salt2 add a quart of consomm 7stock1 ,art4 #a71 and simmer gently for five hours2 serve with an ,italian sauce 7,art4 #ic74 #ahh4 ,beef-,kidneys1 ,sauts au ,vin ,blanc4 ,cut two beef's kidneys in thin slices2 then put in a frying-pan an ounce of butter1 into which1 when melted1 put the kidneys1 adding a pinch of salt1 the same of pepper1 and a very little nutmeg2 toss the kidneys in the butter for about five minutes on a good fire2 moisten them with one gill of ,spanish sauce 7,art4 #hj71 and a sherry-glass of white wine2 boil five minutes on the fire1 and serve4 #ahi4 ,sirloin ,steak broiled1 with ,anchovy ,sauce4 ,take two and a half pounds of sirloin steak1 and put it on a gridiron on a moderate fire1 with salt and pepper4 ,turn the steak often1 so that both sides may be equally done2 ten minutes should be sufficient to broil it2 serve with a white or butter sauce 7,art4 #ad71 to which add a teaspoonful of anchovy sauce4 #aij4 ,rump ,steak broiled la ,matre d',htel4 ,broil as the foregoing2 then put two ounces of butter on a very hot plate1 so as to melt it completely2 add to it a teaspoonful of parsley1 which you have previously washed and chopped fine1 a pinch of salt and pepper1 the juice of a lemon2 mix all together1 and serve your steak on top4 #aia4 ,porter-house ,steak la ,bordelaise4 ,broil a porter-house steak as the foregoing1 on top of which place small pieces of marrow1 cut round1 about the size of a fifty-cent piece1 and previously boiled2 pour around your steak half a pint of sauce ,bordelaise 7,art4 #aja74 ,steak may also be served with a sauce ,barnaise 7,art4 #hh71 sauce ,hache 7,art4 #if71 tomato sauce 7,art4 #ij71 and others4 ,potatoes should also be served in whatever manner appropriate to the sauce4 ,onions cut in slices1 rolled in flour and fried in butter a light brown1 may also be served on top of a broiled steak4 #aib4 ,tenderloins of ,beef1 with ,potatoes la ,parisienne4 ,take three and a half pounds of the fillet of beef1 and with a knife remove the skin on top2 cut some larding pork into strips1 with which lard your beef on the surface4 ,then in a frying-pan put an onion sliced thin1 a branch of thyme1 three cloves1 three pepper-corns1 three bay-leaves1 three parsley-roots1 and a pinch of salt2 moisten with a sherry-glass of white wine and the same of consomm 7stock1 ,art4 #a71 and place your fillet on top1 on which put a few little pieces of butter2 simmer gently for about forty minutes1 strain the liquid in which your fillet was cooked1 pour it over the fillet and serve on a separate dish some potatoes la ,parisienne 7,art4 #dch74 #aic4 ,fillet of ,beef ,saut1 ,madeira ,sauce4 ,cut eight pieces from a fillet of beef about half an inch thick2 put into a saucepan an ounce of butter1 a pinch of salt and pepper1 a very little nutmeg1 and place your pieces of beef on top2 toss them for about five minutes on a quick fire1 and1 when done on both sides1 serve them 7one piece overlying the other7 with half a pint of ,spanish sauce 7,art4 #hj71 to which add a wineglass of madeira 7or sherry72 also serve with this dish some potato croquettes 7,art4 #dbc74 #aid4 ,braised ,beef1 ,tomato ,sauce4 ,take three pounds of rump steak2 put in a saucepan four ounces of salt pork1 which cut in small pieces1 place your beef on top1 and simmer gently for half an hour1 turning it over from time to time2 then add as much consomm 7stock1 ,art4 #a7 as will entirely cover your beef1 and two sherry-glasses of white wine1 a carrot1 an onion1 three branches of thyme1 three bay-leaves1 three cloves1 three pepper-corns1 three parsley-roots1 a pinch of salt and pepper1 and a little nutmeg2 simmer gently for four hours1 drain1 and serve with a tomato sauce 7,art4 #ij72 or you can serve your beef with the liquid in which it was cooked1 after having removed all the grease1 and strained carefully4 #aie4 ,beef la ,mode4 ,take a round of beef of about four pounds1 cut half a pound of larding pork in strips about two inches long1 which roll in a tablespoonful of chopped parsley4 ,make incisions in your beef1 and introduce your strips of pork therein4 ,cut a carrot and an onion in slices1 and put them in a saucepan with several branches of parsley1 inclosing three cloves1 six bay-leaves1 three branches of thyme1 and tie all together1 then add your beef1 two claret-glasses of white wine1 and a quart of consomm 7stock74 ,simmer gently for three hours1 drain off your beef1 and strain the liquid in which it was cooked4 ,then put the beef with its liquid in a saucepan with two carrots and two turnips1 which you have previously blanched and cut in slices1 and twenty small onions4 ,simmer gently for an hour and a half1 skim off the grease from the liquid1 and serve4 #aif4 ,boiled ,marrow-,bones4 ,tie up in a cloth eight marrow-bones1 neatly trimmed1 and of about four inches in length1 boil an hour1 remove the cloth1 and serve them on toast1 a small napkin neatly arranged around each bone4 #aig4 ,beefsteak ,pie4 ,take two pounds of cold beef1 cut it in small pieces4 ,put two dozen small white onions1 with some butter1 in a frying-pan on the fire1 and cook gently until browned4 ,fry half a pound of bacon cut in small pieces1 drain1 moisten with a pint of ,spanish sauce 7,art4 #hj71 add your onions1 boil for a few moments1 add your beef1 and put all together in a deep dish1 which you have lined with paste1 moistening the edges of your dish so that the paste shall adhere4 ,cut out some paste the size of your dish and lay it on top4 ,dip a small brush in beaten egg1 with which brush the entire top of your pie1 which send to the oven until well colored1 and serve4 ,you may mix in your pie1 if desired1 about twenty-five oysters4 ,paste for the ,pie4 ,put on a table six ounces of flour1 make a hole in the middle1 in which place three ounces of butter1 and add a claret-glass of water4 ,mix all well together1 and roll it out to the proper thickness4 #aih4 ,broiled ,tripe4 ,cut some tripe into long pieces1 season with pepper and salt4 ,broil them a nice brown1 and serve them on the same plate with an ounce of melted butter1 the juice of a lemon well mixed with it1 and some chopped parsley4 ,honeycomb tripe is more delicate than the ordinary tripe4 #aii4 ,tripe la ,lyonnaise4 ,cut two pounds of tripe in thin strips1 as for ,julienne soup1 put a sliced onion1 with two ounces of butter1 in a frying-pan2 when well colored1 add your tripe1 a pinch of salt and pepper1 and very little nutmeg4 ,toss all together until all moisture is absorbed1 then add about a quarter of a can of tomatoes1 cook for a moment longer1 or until very hot1 and serve with a little chopped parsley on top4 #bjj4 ,fried ,tripe4 ,cut some tripe in squares4 ,break two eggs1 to which add a little salt and pepper1 and beat up your eggs well4 ,then dip your tripe in the eggs1 roll them in flour1 fry them in very hot lard1 and when they are a light brown drain them1 and serve with fried parsley on top4 #bja4 ,tripe la ,mode de ,caen4 ,put in an earthen pot an onion cut in slices1 a carrot in quarters1 and four slices of bacon2 cover these with a layer of tripe1 then a calf's foot cut in four1 a pinch of salt and pepper1 four cloves1 four bay-leaves1 three branches of thyme1 six pepper-corns1 and six parsley-roots4 ,on top of these put a layer of bacon1 another of tripe1 another calf's foot1 cut in pieces1 and another layer of tripe1 with some bacon on top4 ,fill your jar three quarters of its height with white wine4 ,put on the cover1 and paste it all around the edge with some flour mixed in a little water1 so as to render the jar air-tight4 ,place it in the oven1 and cook for five hours4 ,instead of white wine1 you may substitute cider if you wish4 ,,veal4 #bjb4 ,calf's ,head en ,tortue4 ,take a scalded calf's head1 put it in a saucepan with enough water to cover it1 boil for half an hour1 and then plunge it in cold water2 mix four tablespoonfuls of flour with a little cold water2 cut an onion and a carrot in slices1 and put in a saucepan1 together with six cloves1 six pepper-corns1 six parsley-roots1 four branches of thyme1 six cloves of garlic1 six bay-leaves1 an ounce of butter1 two tablespoonfuls of vinegar1 and lastly your calf's head2 add enough water to cover it1 and boil for two hours4 ,take half a pint of ,spanish sauce 7,art4 #hj71 put it on the fire in a saucepan with a wineglass of sherry1 about ten mushrooms cut in pieces1 and four chickens' livers which you have previously blanched2 drain your calf's head and put it on a dish with your sauce2 you may also serve with it the brains1 from which you have removed all the fibers and loose skin1 and also the tongue cut down the middle and the skin taken off4 #bjc4 ,calf's ,head la ,vinaigrette4 ,proceed as for the foregoing1 and1 just before serving1 chop a little parsley1 a little chervil1 a small onion2 add a pinch of salt and pepper1 four tablespoonfuls of vinegar and eight tablespoonfuls of oil1 and serve with your calf's head4 #bjd4 ,baked ,calf's ,head l',italienne4 ,boil a calf's head as the preceding1 cut it in pieces1 which put in a pan1 and cover with an ,italian sauce 7,art4 #ic72 sprinkle some bread-crumbs on top1 and a very little melted butter2 send to the oven1 and1 when colored a light brown1 put it on a dish1 and serve with an ,italian sauce surrounding it4 ,you may also serve with other sauces1 according to your taste4 #bje4 ,calves' ,tongues4 ,take four calves' tongues1 which prepare as beef's tongue 7,art4 #ahj71 and1 after cooking two hours1 take them off the fire1 remove all skin1 and cut them through the middle of the tongue4 ,put them on a dish1 and serve with them an ,italian sauce 7,art4 #ic71 sauce poivrade 7,art4 #ie71 tomato sauce 7,art4 #ij71 or with a macdoine of vegetables 7,art4 #daf74 #bjf4 ,calves' ,brains au ,gratin4 ,put into cold water four calves' brains1 clean them thoroughly1 removing all blood1 fibers1 and pieces of skin1 after which change the water and let them soak for two hours1 being careful to change the water every half-hour1 then drain them2 put for a moment in a saucepan on the fire1 four ounces of butter and a large sliced onion2 add the brains1 season with pepper and salt1 and let them simmer gently1 turning them over so that both sides may be done1 and drain off the grease2 butter a deep dish1 which sprinkle all over with bread-crumbs2 add a very thick bchamel sauce 7,art4 #hc7 to the brains1 which put in the dish1 let them cool1 sprinkle bread-crumbs and some melted butter on top2 send to a moderate oven for half an hour1 and serve4 #bjg4 ,calves' ,brains la ,poulette4 ,proceed as for beef's brain1 allowing only half the time to boil2 put four brains on a dish1 and pour over them a sauce la poulette 7,art4 #ajc74 #bjh4 ,fried ,calves' ,brains1 ,tomato ,sauce4 ,boil four calves' brains as the preceding1 drain them1 and cut them into medium-sized pieces2 beat up two eggs1 to which add a little salt and pepper2 dip the brains in the eggs and then sprinkle them with bread-crumbs2 put plenty of lard in a frying-pan1 and1 when very hot1 fry the brains1 and also some parsley2 drain1 and serve with a tomato sauce in a separate dish4 #bji4 ,calves' ,ears farcied4 ,take four well-scalded calves' ears2 put them in two quarts of boiling water on the fire for half an hour1 after which put in cold water2 then clean the inside of the ears well1 and place in a saucepan with a quart of consomm 7,art4 #a71 a claret-glass of white wine1 the juice of a lemon1 four cloves1 four branches of thyme1 three bay-leaves1 one clove of garlic1 and a dozen branches of parsley tied together2 boil gently for two hours1 drain them1 and fill the inside of the ears with a chicken farce 7,art4 #aa71 to which add a tablespoonful of parsley chopped fine2 sprinkle with bread-crumbs and a few drops of melted butter2 send them to the oven1 and1 when a nice light brown1 serve with a tomato sauce 7,art4 #ij7 surrounding them1 or a sauce piquante 7,art4 #hf74 #baj4 ,calves' ,liver ,saut1 ,sauce ,poivrade4 ,cut two pounds of calf's liver in equal pieces1 put two ounces of melted butter in a frying-pan with your calf's liver1 fry on both sides1 and serve with a sauce poivrade 7,art4 #ie74 #baa4 ,broiled ,calf's ,liver4 ,cut thin two pounds of calf's liver in equal pieces1 roll in flour1 and broil on a gridiron2 a little melted butter on each piece2 broil on both sides and put them on a dish1 with a little melted butter1 a little chopped parsley1 the juice of a lemon1 salt1 and pepper1 well mixed together4 #bab4 ,calf's ,liver with ,bacon4 ,fry two pounds of calf's liver1 cut in pieces1 and serve with very thin slices of bacon1 or with half a pint of ,spanish sauce 7,art4 #hj71 to which add a claret-glass of port or claret1 and three tablespoonfuls of currant jelly mixed in a tablespoonful of water4 ,boil gently for three or four minutes1 and serve4 #bac4 ,braised ,calf's ,liver la ,bourgignone4 ,take an entire calf's liver1 lard it thickly with larding pork1 and put it in a saucepan with an ounce of butter1 four bay-leaves1 three branches of thyme1 three cloves1 a sliced onion and carrot2 cook for ten minutes1 moisten with a pint of ,spanish sauce 7,art4 #hj7 and a claret-glass of red wine4 ,simmer gently for an hour and a half1 and take out your calf's liver1 which keep very hot4 ,remove all grease from the liquid in which it was cooked1 strain it1 pour it over the liver1 which should be left whole1 and serve4 #bad4 ,calf's ,heart aux ,fines ,herbes4 ,cut three calves' hearts in round or oval pieces1 put them in a frying-pan in which you have melted an ounce and a half of butter1 and1 adding a little salt and pepper1 cook gently1 taking care to turn over until they are a good color on both sides1 then drain them1 leaving the butter in your pan1 into which throw three chopped shallots4 ,toss them for half a minute in your butter1 which pour over your calf's heart1 and1 when serving1 put a tablespoonful of chopped parsley on top4 #bae4 ,calf's ,feet la ,poulette4 ,prepare four calf's feet as the foregoing1 cooking half an hour longer2 drain them1 cut them in pieces1 and serve with a sauce la poulette 7,art4 #ajc74 #baf4 ,veal ,pot-,pie4 ,cut two pounds of a shoulder of veal in medium-sized pieces1 which boil in a quart of water ten minutes1 then put them for a moment in cold water1 drain them1 and place them in a saucepan on the fire with a quart of water1 some salt1 white pepper1 a little nutmeg1 and several branches of parsley1 inclosing three bay-leaves1 three branches of thyme1 four pepper-corns1 tied all together4 ,boil an hour4 ,mix in a bowl three tablespoonfuls of flour with half a glass of water1 which add to your veal and boil ten minutes longer4 ,put in a bowl four ounces of flour with a teaspoonful of ,royal ,baking ,powder1 and mix well with a little water1 so as to form a soft paste1 with which make little round balls1 poach them in boiling water1 add them to your veal in the saucepan1 having removed the parsley with its seasoning1 and serve4 #bag4 ,sweetbreads aux ,fines ,herbes4 ,take some sweetbreads 7in quantity according to their size71 put them in a saucepan with some water1 and simmer them gently for about ten minutes4 ,drain them1 remove from them all skin and fat1 shape them in round pieces1 and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper4 ,let them simmer gently1 turning them over now and then1 and when they are a good color take them out4 ,chop three shallots and six mushrooms1 put them in the butter in which your sweetbreads were cooked1 let them remain on the fire for about two minutes1 adding a little chopped parsley and the juice of a lemon1 which pour over your sweetbreads1 and serve4 ,you can also prepare sweetbreads in the same manner1 and serve with a tomato sauce 7,art4 #ij71 ,spanish sauce 7,art4 #hj71 or stewed with sauce la poulette 7,art4 #ajc71 with a tablespoonful of chopped parsley added1 or sauce ,barnaise 7,art4 #hh74 #bah4 ,sweetbreads larded with ,peas4 ,blanch some sweetbreads as the foregoing1 pare them neatly1 and lard them thickly with larding pork4 ,put in a pan very thin slices of ham1 a carrot1 an onion cut in thin slices1 two cloves1 two bay-leaves1 a clove of garlic1 two branches of thyme1 and place the sweetbreads on top4 ,cover them about three quarters with consomm 7stock1 ,art4 #a71 put them in the oven1 and baste them from time to time with the liquid in the pan1 and1 when well colored1 take them from the oven and serve them on top of about a quart of peas1 previously boiled1 a little butter1 salt1 pepper1 and a little sugar added to them4 #bai4 ,sweetbread ,croquettes4 ,boil four sweetbreads1 and let them become cold2 then chop them very fine1 add about ten mushrooms and some truffles also chopped fine4 ,take about half a pint of ,allemande sauce 7,art4 #ha71 mix well with your sweetbreads1 which put on the ice to become thoroughly cold2 form the mixture into croquettes1 dip them in two beaten eggs1 roll them in bread-crumbs2 fry them a bright yellow in very hot lard1 drain them1 and serve them with fried parsley or with green peas4 #bbj4 ,veal ,cutlets l',allemande4 ,take three pounds of veal cutlets1 which cut in round pieces2 break two eggs in a bowl1 adding some salt and pepper and an ounce of melted butter2 beat all well together1 and dip into it your veal cutlets1 after which sprinkle some bread-crumbs over them4 ,then put them on a moderate fire1 in a frying-pan1 in which you have melted two ounces of butter1 and1 when they are fried a light brown on both sides1 serve with half a pint of tomato sauce 7,art4 #ij74 #bba4 ,veal ,chops la ,mayonnaise4 ,put eight veal chops in a flat saucepan1 moisten them with their height of consomm 7,art4 #a71 add a little salt1 pepper1 nutmeg1 and simmer gently for an hour1 after which take them out and put them on the ice until very cold2 serve them in a circle with whatever jelly remains1 and in the center a sauce ,mayonnaise 7,art4 #aac71 or a sauce ravigote cold 7,art4 #aab74 #bbb4 ,veal ,chops ,piqus4 ,take eight veal chops1 make six incisions in each1 in which insert three pieces of truffles cut square at one end and pointed at the other1 and three small pieces of boiled ham cut in the same manner2 put in a flat saucepan an onion and a carrot cut in slices1 a thin slice of ham1 three cloves1 three pepper-corns1 three bay-leaves1 three branches of parsley1 the same of thyme1 two cloves of garlic1 and a pinch of salt and pepper4 ,place your chops on top and moisten them with three quarters of their height of consomm 7,art4 #a7 and a claret-glass of white wine4 ,send them to the oven for an hour1 baste them every ten minutes with their liquor1 and serve them with a sauce financire1 made in the following manner3 ,put in a saucepan half a pint of ,spanish sauce 7,art4 #hj71 to which add a wineglass of sherry1 a few truffles cut in quarters1 also olives from which you have removed the stones1 a few pieces of sweet-bread blanched and boiled1 and a few chickens' livers blanched1 boiled1 and cut in quarters4 #bbc4 ,braised ,tendons of ,veal a la ,macdoine4 ,cut your tendons of veal three inches in length and one inch thick1 put them in a pan with two slices of ham1 a carrot and an onion cut in thin slices1 two cloves1 two bay-leaves1 two branches of thyme1 and a clove of garlic2 cover them about three quarters with consomm 7stock1 ,art4 #a71 and put them in the oven1 basting them from time to time with the liquid in the pan4 ,take half a pint of ,spanish sauce 7,art4 #hj71 to which add a pinch of sugar1 and1 when your sauce is boiling1 add a quart of macdoine 7,art4 #daf71 which put on a dish1 your tendons of veal on top1 and serve4 #bbd4 ,braised ,tendons of ,veal with ,pure of ,celery4 ,braise your tendons as the foregoing2 then put them on a dish and cover them with a very thick sauce ,allemande 7,art4 #ha72 let them become cold1 and1 when the sauce is firmly set1 beat up two eggs1 adding a little salt and pepper1 in which dip your tendons1 and then sprinkle them with bread-crumbs4 ,put in a frying-pan about two pounds of lard1 in which1 when very hot1 fry your tendons4 ,serve them in the form of a circle1 one piece overlapping the other1 and a pure of celery 7,art4 #cib7 in the center4 ,you may also serve with a sauce suprme 7,art4 #ii7 around the tendons4 #bbe4 ,fricandeau of ,veal4 ,take three pounds from the tenderest part of the thigh1 about two inches in thickness2 lard it well on the surface1 put it in a saucepan with same ingredients as for braised tendons of veal 7,art4 #bbc71 moisten with enough consomm 7stock1 ,art4 #a7 to reach the surface of your veal4 ,put on the fire until boiling1 then send to the oven1 basting it frequently with its liquor4 ,let it remain in the oven three hours1 and serve it with either the liquid in which it was cooked1 after having strained it and removed all grease1 or on a pure of peas 7,art4 #ddf71 or a pure of sorrel 7#dfi74 #bbf4 ,blanquette of ,veal4 ,take three pounds of a shoulder of veal1 cut it in pieces1 which put in a saucepan with three pints of water1 a pinch of salt1 several branches of parsley1 inclosing three cloves1 three pepper-corns1 three bay-leaves1 three branches of thyme1 two cloves of garlic1 and tie all together4 ,when commencing to boil1 skim thoroughly1 and then boil an hour and a half4 ,put half a pint of sauce ,allemande 7,art4 #hj7 on the fire1 but do not allow it to boil2 chop a dozen mushrooms1 add them to your sauce1 drain off your veal1 and serve together with your sauce4 #bbg4 ,minced ,veal1 with ,poached ,eggs on ,top4 ,chop fine two pounds of cold veal1 from which you have removed the sinews1 and add a little more than half a pint of sauce bchamel 7,art4 #hc71 a little salt1 pepper1 and nutmeg1 and an ounce of butter2 put all together in a saucepan on the fire for a few moments1 remove it from the fire1 and place it on a dish with ten poached eggs on top4 ,minced chicken is prepared in exactly the same manner4 #bbh4 ,veal ,kidneys ,sauts4 ,take three veal kidneys1 which cut very thin1 and proceed as for beef kidneys 7,art4 #ahh74 #bbi4 ,deviled ,veal ,kidneys4 ,take three veal kidneys1 which separate in two1 lengthwise2 then from the flat side remove all fibrous particles from the inside2 cover them on both sides with mustard1 and add a little red pepper2 roll them well in bread-crumbs1 put a little melted butter on both sides2 broil on a gentle fire4 ,mutton1 beef1 and pork kidneys are treated in the same manner1 except that they are cut in quarters instead of in halves4 ,,mutton4 #bcj4 ,sheep's ,brains4 ,prepare and cook the brains as for calf's brains 7,art4 #bjh74 #bca4 ,sheep's ,kidneys en ,brochette4 ,take ten sheep's kidneys1 remove all the skin which covers them1 split them without cutting the sinew1 pass a skewer through them1 sprinkle a pinch of salt and pepper over them1 and broil them on a good fire1 taking care to turn them so as to broil on both sides2 after which remove the skewer4 ,put two ounces of melted butter on a dish1 a tablespoonful of chopped parsley1 the juice of a lemon1 mix all well together1 and serve4 #bcb4 ,mutton ,chops la ,soubise4 ,take ten rib chops1 season with pepper and salt1 dip them in two ounces of melted butter1 and cover them thickly with bread-crumbs2 broil them1 and1 when they are well colored1 serve them on a dish1 with a sauce soubise 7,art4 #id74 ,you may also serve them with a sauce ,robert 7,art4 #ib71 or a tomato sauce 7,art4 #ij71 or with a macdoine 7,art4 #daf7 in the center4 #bcc4 ,mutton ,chops ,sauts4 ,take ten mutton chops1 which put in a frying-pan in which you have melted two ounces of butter2 sprinkle them with a little salt and pepper1 and cook them on a quick fire2 four or five minutes will be sufficient4 ,serve with pure of turnips 7,art4 #cih74 #bcd4 ,mutton ,chops la ,pompadour4 ,take ten mutton chops1 which cook as described in mutton chops sauts 7,art4 #bcc72 then let them become cold2 peel and chop ten onions1 which put in a saucepan with two ounces of butter4 ,when colored lightly1 add two tablespoonfuls of flour1 a pinch of salt and pepper1 and a very little nutmeg4 ,mix all well together and add about two sherry-glasses of cream4 ,reduce for about fifteen minutes1 and then allow your mixture to become cold1 then cover each chop with it on both sides2 beat up four eggs1 into which dip the chops and cover with bread-crumbs2 again dip them in egg1 and again cover with bread-crumbs and a few drops of melted butter4 ,send them to the oven1 and1 when a bright yellow color1 serve them with a pure of ,french chestnuts 7,art4 #ddb7 in the center4 #bce4 ,mutton ,chops en ,crpinette4 ,put eight mutton chops in a frying-pan in which you have melted an ounce of butter1 adding a pinch of salt1 pepper1 and nutmeg2 when the chops are colored on both sides1 take them out and let them become cold4 ,chop fine three quarters of a pound of sausage-meat1 add eight mushrooms1 a little parsley and sage1 all chopped fine2 mix all together1 and cover your chops on both sides with the farce1 and wrap up each chop with the caul of pork4 ,send them to a gentle oven on a buttered pan1 and1 when well colored1 serve with a tomato sauce 7,art4 #ij71 sauce piquante 7,art4 #hf71 or sauce ravigote hot 7,art4 #aaa74 #bcf4 ,breast of ,mutton4 ,take two breasts of mutton1 which put in a saucepan with a quart of consomm 7stock1 ,art4 #a7 and a quart of water1 an onion and a carrot cut in slices1 three bay-leaves1 four cloves1 three branches of thyme1 two cloves of garlic1 and four parsley-roots1 and boil gently for two hours2 then drain them and put them between two dishes1 with a weight on top to flatten them2 when cold1 cut them oval1 dip them in two beaten eggs to which you have added an ounce of melted butter and a pinch of salt and pepper4 ,sprinkle them thickly with bread-crumbs and a few drops of melted butter1 and send to the oven2 when well colored1 serve with a sauce piquante 7,art4 #hf74 #bcg4 ,sheep's ,feet la ,poulette4 ,split in halves a dozen scalded sheep's feet1 and proceed as for calf's feet la poulette 7,art4 #bae72 serve very hot4 #bch4 ,roast ,leg of ,mutton la ,bretonne4 ,take a leg of mutton of about six or seven pounds2 put it to roast1 taking care to baste it from time to time2 an hour and a quarter is sufficient to roast it4 ,put in the oven six onions without being peeled1 and1 as soon as they are done1 peel them and put them in a saucepan1 with a pinch of salt1 pepper1 and nutmeg2 add to them half a pint of ,spanish sauce 7,art4 #hj71 which reduce fifteen minutes1 strain1 and serve with your mutton4 #bci4 ,boiled ,leg of ,mutton4 ,take a leg of mutton of about six pounds and place in a saucepan with a sliced onion1 a carrot1 three bay-leaves1 three cloves of garlic1 three branches of thyme1 four cloves1 six parsley-roots1 an ounce of salt1 and enough water to cover them4 ,boil for an hour and a half1 and serve with a sauce bchamel 7,art4 #hc71 to which add some chopped parsley or capers4 #bdj4 ,roast ,saddle of ,mutton4 ,take a medium-sized saddle of mutton1 cut the flaps square and roll them up1 tie some twine around the saddle1 so as to give it a neat shape1 season with salt and pepper1 and roast it for three quarters of an hour2 remove your twine1 and serve with some currant jelly4 #bda4 ,leg of ,mutton en ,venaison4 ,take a medium-sized leg of mutton1 from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions1 a carrot1 six bay-leaves1 six cloves of garlic1 ten cloves1 ten pepper-corns1 six branches of thyme1 six parsley-roots1 a teaspoonful of pepper1 and a pint of vinegar4 ,let your mutton remain in these ingredients three days1 and stir every six hours2 then take it out of the earthen jar1 roast it1 and serve with a sauce poivrade 7,art4 #ie74 #bdb4 ,irish ,stew4 ,take four pounds from a breast of mutton1 take off the skin and the fat1 cut it in medium-sized pieces1 which put in a saucepan with three pints of water1 half an ounce of salt1 a pinch of pepper1 and a very little nutmeg4 ,when beginning to boil1 skim all the grease off carefully1 add two carrots and two turnips cut in slices1 six medium-sized onions peeled1 and some branches of parsley1 inclosing three cloves1 one clove of garlic1 six pepper-corns1 two bay-leaves1 two branches of thyme1 and tie all together4 ,boil an hour and a half4 ,peel and cut in pieces eight potatoes1 boil them1 and add them to your stew4 ,mix two ounces of flour in a little water1 making a smooth1 soft paste1 and pour it over your stew1 stirring constantly4 ,boil ten minutes1 remove the bunch of parsley1 and serve4 ,you may put a tablespoonful of chopped parsley over your stew if desired4 #bdc4 ,shoulder of ,mutton farcied4 ,bone a shoulder of mutton1 take out a portion of the meat without breaking the skin1 remove the sinews and chop the meat with half of its weight of fat salt pork1 and an ounce of ham2 when chopped very fine1 add a medium-sized onion also chopped fine1 and four ounces of bread-crumbs which you have soaked in consomm 7,art4 #a7 and then pressed almost dry1 an egg1 and a pinch of salt1 pepper1 and a very little nutmeg4 ,mix all well together1 and place this farce in the inside of your shoulder4 ,roll up and sew together with a larding-needle2 then put it in a saucepan with a sliced onion and carrot1 two bay-leaves1 two branches of thyme1 one clove of garlic1 three cloves1 and three pepper-corns4 ,moisten three quarters of its height with consomm 7stock1 ,art4 #a7 and a claret-glass of white wine4 ,put it in the oven for two hours1 basting it from time to time with its liquor4 ,drain your shoulder of mutton1 reduce its liquor one half1 skim off the grease1 and serve it on the same dish with the mutton4 ,you may serve with this a pure of turnips 7,art4 #cih71 pure of peas 7,art4 #ddf71 or various other vegetables4 #bdd4 ,epigramme of ,lamb4 ,put a breast of spring lamb in a saucepan with enough consomm 7,art4 #a7 to cover it4 ,boil gently for an hour and a half2 place it between two dishes1 with a weight on top2 when cold1 cut it in the shape of chops and dip in two beaten eggs1 to which you have added a little salt and pepper2 then roll them in bread-crumbs and send them to the oven in a pan1 with a little melted butter on top4 ,put eight lamb chops in a saucepan with half an ounce of butter1 a little salt and pepper2 color them on both sides4 ,remove your breast of lamb from the oven1 and serve together with the chops1 in a circle1 first a breast of lamb and then a chop1 and some asparagus ends or macdoine 7,art4 #daf7 in the center4 #bde4 ,breast of ,lamb1 with ,asparagus4 ,prepare two breasts of spring lamb as the foregoing1 serve them in a circle on a dish1 with a garnish of green asparagus ends in the center2 then take the green ends of about two bunches of asparagus1 boil them very tender1 adding a little salt2 drain them1 and add them to half a pint of very hot ,allemande sauce 7,art4 #ha71 a pinch of sugar1 and nutmeg1 which pour around your breasts of lamb1 and serve4 ,,pork4 #bdf4 ,pig's ,tongue4 ,prepare and cook as for calf's tongue 7,art4 #bje71 and serve with a sauce piquante 7,art4 #hf71 or sauce ravigote 7,art4 #aaj71 or sauce tartare 7,art4 #aab74 #bdg4 ,fillet of ,pork la ,fermire4 ,take five small fillets of pork1 divide them in two1 shaping them alike1 and put them in an earthen jar2 peel and slice a carrot and an onion1 put them in a frying-pan with a claret-glass of white wine1 a clove of garlic1 two bay-leaves1 two branches of thyme1 two cloves1 four parsley-roots1 a little mace1 and a pinch of pepper4 ,boil them for five minutes1 let them become cold1 pour over your fillets of pork1 and allow them to soak twelve hours2 then drain off your fillets and put them in a saucepan with three quarters of their height of consomm 7stock1 ,art4 #a7 and three tablespoonfuls of the liquid in which your fillets were soaked4 ,boil on a good fire for half an hour1 drain them1 keep them hot1 reduce the liquid one half in which they were cooked1 drain it1 and serve with your fillets4 #bdh4 ,boiled ,pigs' ,feet4 ,take eight pigs' feet1 and1 if raw1 tie them securely in a cloth so as to preserve their shape1 put them in a saucepan with half an ounce of salt1 three cloves1 three pepper-corns1 three branches of thyme1 three bay-leaves1 a little mace1 two parsley-roots1 a sliced carrot1 a wineglass of vinegar1 and moisten liberally with water4 ,simmer gently for six hours1 let them become cold in their liquor2 remove the cloths in which they were tied1 dip them in beaten egg1 roll them thickly in bread-crumbs1 broil them1 and1 when a deep yellow color1 serve very hot4 ,you may serve with them a sauce piquante 7,art4 #hf74 #bdi4 ,pigs' ,kidneys ,sauts4 ,chop two shallots and a small onion very fine1 put them in a frying-pan with an ounce of butter1 color them very gently1 and add four pigs' kidneys cut in thin slices1 a pinch of salt and pepper1 and a little nutmeg2 toss them for a few minutes without stopping1 and1 when they are almost done1 add a teaspoonful of flour1 which mix well with the kidneys1 a sherry-glass of white wine1 a tablespoonful of chopped parsley2 mix all well together1 and serve1 without having allowed them to boil4 #bej4 ,sausage of ,fresh ,pork4 ,take a pound of lean pork and the same of fat pork2 chop them very fine1 adding half an ounce of salt1 a pinch of pepper1 a little nutmeg1 a pinch of sage1 a shallot and a teaspoonful of parsley1 both chopped fine2 mix all well together1 and put this farce in the thin skin used for enveloping sausages1 by means of a funnel2 tie all together securely in several places1 and broil them a fine light color1 and serve4 ,flat sausages are prepared in the same manner4 #bea4 ,spare-,ribs1 ,apple ,sauce4 ,take eight ribs of fresh pork1 put them in a pan1 with a pinch of salt sprinkled on top1 and some melted butter2 send to the oven for an hour1 or until well colored4 ,pare a dozen apples1 put them in a saucepan with two ounces of sugar1 a little nutmeg1 a very little cinnamon1 the juice of a lemon1 and a little water4 ,put your apples through a sieve1 and serve1 when very cold1 with your roast4 #beb4 ,pork ,chops1 ,sauce ,robert4 ,take eight pork chops1 put them in a frying-pan in which you have melted an ounce of butter1 sprinkle them with a little salt and pepper1 a very little nutmeg1 a pinch of allspice1 and color them on both sides on a quick fire2 serve them on a dish with a sauce ,robert 7,art4 #ib71 ,italian sauce 7,art4 #ic71 sauce ravigote hot 7,art4 #aaj71 sauce piquante 7,art4 #hf71 or tomato sauce 7,art4 #ij74 #bec4 ,broiled ,pork ,chops4 ,proceed as for broiled mutton chops 7,art4 #bcb71 and serve with any of the above sauces4 #bed4 ,pork ,chops l',indienne4 ,fry as for pork chops1 sauce ,robert 7,art4 #beb71 and drain off the grease4 ,in a saucepan put half a pint of ,spanish sauce 7,art4 #hj7 and a teaspoonful of curry2 add your chops1 simmer gently for about ten minutes1 and serve them with the sauce around them1 and boiled rice in the center4 #bee4 ,pig's ,head1 ,sauce ,poivrade4 ,cut the meat from a pig's head1 divide in pieces of about two inches long1 put them in an earthen jar with an onion cut in slices1 three bay-leaves1 three branches of thyme1 three cloves1 three pepper-corns1 a pinch of pepper1 two parsley-roots1 two claret-glasses of vinegar1 and soak twenty-four hours2 then put them in a saucepan with enough water to cover them1 a carrot and an onion cut in slices4 ,boil gently two hours1 drain your pork1 and serve with a sauce poivrade 7,art4 #ie74 #bef4 ,frankfort ,sausages1 with ,sourcrout4 ,take ten ,frankfort sausages1 boil them five minutes in boiling water1 and serve them with a garnish of sourcrout 7,art4 #dag74 #beg4 ,roast ,sucking ,pig farcied4 ,take a sucking pig1 make an incision in the top of the thighs and shoulders2 remove all sinews from the intestines1 which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry4 ,put two sliced onions in a saucepan on the fire1 with an ounce of butter1 for five minutes2 then add your mixture1 half an ounce of salt1 a good pinch of pepper1 a little nutmeg1 a pinch of allspice1 three times as much of sage2 mix all well together1 and with this mixture stuff the inside of the pig and sew up the paunch4 ,put it on a pan to roast for four hours1 with a claret-glass of white wine4 ,baste it several times just before serving1 remove the string with which it was sewed1 strain1 remove all grease from its liquor1 and serve with the pig4 #beh4 ,glazed ,ham4 ,trim a ham of about five pounds1 cut the thigh-bone1 and put it in cold water to soak1 if old1 twenty-four hours1 during which time change the water twice2 if new1 twelve hours will suffice4 ,after soaking1 wrap it up in a cloth and put it in a large pot1 with enough water to cover it2 add a carrot1 an onion1 three bay-leaves1 three cloves1 one clove of garlic1 six pepper-corns1 and simmer very gently five hours2 after which remove the pot from the fire1 and a moment afterward take out your ham2 unfasten the cloth1 remove the thigh-bone1 leaving the knuckle-bone4 ,drain your ham1 put it back again in the cloth in a deep1 round bowl1 with a weight on top1 until the next day1 then take off the cloth1 trim the ham carefully1 and remove the rind within five inches of the knuckle-bone2 cut it in points1 brush the ham over with glaze 7,art4 #agi74 ,decorate with aspic jelly 7,art4 #bgh or #bgi72 garnish the knuckle-bone with a ruffle of paper1 and serve4 #bei4 ,glazed ,ham with ,champagne ,sauce4 ,proceed as for the foregoing1 put half a pint of ,spanish sauce 7,art4 #hj7 in a saucepan on the fire1 add a glass of champagne or champagne cider1 boil for a moment1 and serve in a sauce-boat with your ham4 #bfj4 ,glazed ,ham with ,truffles4 ,proceed as for glazed ham 7,art4 #beh71 except that instead of boiling five hours1 boil four hours4 ,then take out a quart of its liquid and substitute a bottle of white wine4 ,simmer slowly for an hour1 drain1 then remove the napkin1 take out the thigh-bone1 leaving the knuckle-bone joint4 ,cover the back of the ham with incisions1 in which insert large slices of truffles1 which you have previously cooked in a little of the ham's liquor1 some of which now pour over the ham4 ,wrap it up again very tight in the napkin1 and finish as for glazed ham4 #bfa4 ,ham l',amricaine4 ,take a ham of about five pounds1 prepare as for glazed ham1 put it in a pot with a quart of claret1 and enough water to cover it4 ,simmer very gently five hours4 ,then take it out1 sprinkle lightly with sugar1 send to the oven1 and1 when well-colored1 serve with a garnish of spinach1 ,brussels sprouts1 green peas1 or other green vegetables1 according to taste4 #bfb4 ,ham la ,zingara4 ,cut ten slices of raw ham rather thick1 put them in a frying-pan1 in which you have melted a little lard4 ,color them on both sides1 take them out of your frying-pan and keep them hot4 ,mix with your lard two ounces of bread-crumbs1 press through a sieve1 and put them on the fire five minutes1 stirring constantly2 moisten with a sherry-glass of white wine2 add a little salt1 pepper1 and nutmeg1 and a little chopped parsley4 ,mix all well together1 and serve with your slices of ham on top4 #bfc4 ,roast ,ham4 ,trim and pare a ham1 of about five pounds1 soak it for two days1 changing the water about every eight hours1 after which let it soak for about half a day in two bottles of white wine2 then put it to roast by a slow fire1 for about four hours1 covering it underneath with thin pieces of larding pork1 and basting it often with hot water1 which you have put in your pan4 ,when your ham is nearly done1 take off the rind within six inches of the knuckle-bone1 cut it in long points2 sprinkle the ham on top with bread-crumbs1 and serve with a hunter sauce 7,art4 #ig74 #bfd4 ,ham ,toast4 ,cut the crust from eight slices of bread of medium thickness1 spread some butter thickly on top1 and a little mustard1 then some grated cheese and ham1 very little chopped shallot1 and some cayenne pepper4 ,send to the oven for a few moments1 or until the cheese is dissolved1 and serve immediately4 ,,poultry ,,and ,,game1 ,,with ,,roasts ,,of ,,same4 #bfe4 ,broiled ,chicken4 ,take four spring chickens1 put some alcohol on a plate1 light it1 and pass your chickens over the flame1 to singe off any hair which may remain4 ,split them in two1 clean them1 wash them well1 and dry with a cloth1 flatten them with a cleaver2 broil them on a moderate fire1 and1 when well colored on both sides1 serve them on a very hot dish1 on which you have put an ounce of butter1 a pinch of salt and pepper1 the juice of a lemon1 a tablespoonful of chopped parsley1 and mix all well together4 ,serve some water-cresses around them4 #bff4 ,broiled ,chickens 7,deviled74 ,take three medium-sized spring chickens1 prepare them as the foregoing1 spread them lightly with a layer of mustard1 sprinkle them with bread-crumbs1 and broil them on a very gentle fire4 ,to be certain that they are thoroughly done1 lift up the thigh1 and if not red underneath1 they are sufficiently cooked4 ,serve very hot4 #bfg4 ,roast ,spring ,chickens4 ,clean three or four spring chickens1 truss them1 put them to roast1 sprinkle them with a pinch of salt1 and a very little melted butter1 with which baste them from time to time4 ,from thirty to thirty-five minutes should be sufficient to roast them4 ,when they are a fine color1 remove your skewers1 and take a gill of consomm 7,art4 #a71 reduce it on the fire one half1 mix it with the drippings of your chicken1 strain1 pour it over them1 and serve with water-cresses around them4 #bfh4 ,fricasse of ,chicken4 ,clean and wash two chickens1 cut off the thighs1 legs1 wings1 and breasts1 which put in a saucepan with a quart of water1 and blanch them ten minutes2 then put them in cold water for a moment2 after which place them in a saucepan with a pint of consomm 7,art4 #a71 a pint of water1 several branches of parsley1 inclosing four cloves1 four pepper-corns1 three branches of thyme1 three bay-leaves1 and tie all together1 add one half ounce of salt1 two pinches of pepper1 and a little nutmeg4 ,simmer gently forty minutes4 ,put in another saucepan two ounces of butter1 and the same of flour1 mix well together1 then add little by little three quarters of a pint of the liquid in which your chickens were cooked1 and which you have strained4 ,boil gently4 ,take the yolks of four eggs1 the juice of a lemon1 and a tablespoonful of water4 ,remove your sauce from the fire1 and1 when it has ceased boiling1 add your eggs1 stirring until well mixed4 ,put your chickens on a dish1 pour the sauce over them1 and serve4 ,you may add mushrooms to your sauce1 green peas1 or the green ends of asparagus4 #bfi4 ,chicken la ,marengo4 ,prepare and cut up two chickens as the foregoing1 put them in a frying-pan with two tablespoonfuls of oil1 color your chickens a light brown1 then remove them from the frying-pan and put them in a saucepan with a half pint of ,spanish sauce 7,art4 #hj71 six tablespoonfuls of tomatoes1 a claret-glass of white wine1 a pinch of salt and pepper1 a little nutmeg1 and boil for thirty minutes on a good fire2 add a dozen mushrooms1 the same of truffles cut in quarters1 and serve4 ,you may also serve1 around your chicken1 eggs fried in oil and small pieces of bread fried in butter4 #bgj4 ,chicken ,saut la ,hongroise4 ,clean and cut up two chickens as for fricasse1 and put them in a saucepan with two ounces of butter and two onions cut in small pieces4 ,when beginning to color1 add two ounces of flour1 which mix well with your other ingredients2 moisten with a pint of milk1 add a little salt1 pepper1 and nutmeg1 several branches of parsley1 inclosing two cloves1 two pepper-corns1 two bay-leaves1 two branches of thyme1 and tie all together4 ,boil very gently1 skim off the grease1 remove your parsley with its spices1 and serve4 #bga4 ,chicken ,saut aux ,fines ,herbes4 ,clean and cut in pieces two young chickens1 and put them in a saucepan1 with four chopped shallots and two ounces of butter4 ,turn your chicken continually1 so as not to stick to the pan1 add a little salt1 pepper1 and nutmeg1 and half a pint of ,spanish sauce 7,art4 #hj74 ,chop a dozen mushrooms very fine1 boil five minutes longer1 and1 just before serving1 add a tablespoonful of chopped parsley1 which mix with your sauce1 and serve very hot4 #bgb4 ,chicken la ,financire4 ,prepare two young chickens as for a fricasse1 put them in a frying-pan with an ounce of butter4 ,when beginning to color1 remove them from the frying-pan and place them in a saucepan with half a pint of ,spanish sauce 7,art4 #hj71 two wineglasses of sherry1 a pinch of pepper1 salt1 and nutmeg1 several branches of parsley1 inclosing two cloves1 a little thyme1 and two bay-leaves1 and tie all together4 ,boil for about thirty-five minutes4 ,cut in pieces six truffles1 six mushrooms1 a sweet-bread tossed in a little butter1 a dozen chickens' kidneys1 let the sauce boil up again1 and serve4 #bgc4 ,suprme de ,volaille4 ,take four very tender chickens1 cut the skin which covers the breast1 so as to remove the fillets4 ,pass the point of a knife between the breast-bone and the fillet as far as the wish-bone1 then remove the fillet entire1 without tearing it1 and proceed the same with the other fillets4 ,place them on a table1 and open them carefully1 dividing the large fillets from the small ones 7those underneath71 but not separating them1 and introduce between each fillet a tablespoonful of chicken farce 7,art4 #aa71 with which you have mixed three truffles chopped very fine2 make three or four incisions on the top of each fillet1 moisten lightly with a little white of egg1 decorate the top with thin slices of truffles cut in the form of small cockscombs2 again moisten lightly with white of egg1 place the fillets in a saucepan1 adding a wineglass of sherry1 half an ounce of butter1 three sherry-glasses of consomm 7,art4 #a71 put the lid on your saucepan1 and boil gently ten minutes4 ,serve them in half a pint of sauce suprme 7,art4 #ii71 to which you have added about eight chopped truffles4 #bgd4 ,chicken la ,toulouse4 ,take the eight thighs of the foregoing1 and put them in a saucepan with some consomm 7,art4 #a71 several branches of parsley1 inclosing two bay-leaves1 two branches of thyme1 two cloves1 two pepper-corns1 and tie all together2 also1 add an onion and a carrot1 cut in slices2 boil gently for about forty minutes1 and1 if sufficiently done1 drain them1 place them in a circle on a dish1 and serve them with a sauce ,allemande 7,art4 #ha7 in the center1 to which you have added a dozen chopped mushrooms4 #bge4 ,chicken with ,rice4 ,clean and prepare two chickens1 put them in a saucepan with enough consomm 7,art4 #a7 to cover them4 ,after boiling forty minutes1 drain them4 ,wash half a pound of rice and boil it for ten minutes1 put it in cold water1 drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained1 add a pinch of salt1 pepper1 and nutmeg4 ,simmer gently for forty minutes1 add an ounce of butter to your rice1 mix all well together1 place on a dish1 and serve your chickens cut up in pieces on top4 #bgf4 ,chicken ,saut au ,chasseur4 ,clean and prepare two chickens1 cut up in pieces4 ,cut half a pound of bacon in small pieces1 and put on the fire1 in a saucepan1 for about five minutes2 add your chicken1 and1 when colored on one side1 turn over on the other4 ,when done1 pour off all the grease in your saucepan1 moisten your chicken with half a pint of ,spanish sauce 7,art4 #hj7 and a claret-glass of white wine4 ,peel two dozen little onions1 put them in a frying-pan with a little lard1 and1 when colored1 add them to your chicken a moment before serving1 with a pinch of pepper1 salt1 nutmeg1 and a dozen mushrooms cut in quarters4 ,remove all grease from your sauce1 and serve4 #bgg4 ,boiled ,fowl1 ,caper ,sauce4 ,prepare and clean a fowl1 pass a wooden skewer through the thighs1 put it in a saucepan with half a pound of salt pork1 and enough water to cover the chicken4 ,boil for an hour and a half1 drain1 put it on a dish1 and pour over it half a pint of white sauce 7,art4 #hd71 to which you have added a handful of capers4 ,instead of capers you may add a tablespoonful of chopped parsley1 or two dozen oysters1 blanched and drained4 #bgh4 ,aspic de ,foie ,gras4 ,heat three pints of consomm 7,art4 #a71 to which add three ounces of gelatine1 a branch of tarragon1 a tablespoonful of tarragon vinegar1 and two wineglasses of madeira 7or sherry74 ,simmer gently1 and1 when your gelatine is dissolved1 remove your saucepan to the side of the range4 ,mix the whites of four eggs with a glass of cold water1 and add them to your jelly1 also the juice of a lemon2 stir until thoroughly mixed4 ,simmer gently at the side of the range for half an hour1 then strain through a flannel several times1 or until perfectly clear4 ,take a round mold with a hole in the middle1 place it on the top of some cracked ice1 and pour in the bottom a few tablespoonfuls of jelly4 ,when stiff1 decorate it with truffles and the whites of hard-boiled eggs1 cut in any fancy form which pleases you1 then put on top another layer of jelly1 let it stiffen1 then add a layer of pt de foie gras cut in pieces1 then another layer of jelly1 and so on1 in the same manner1 until your mold is filled1 then put it on the ice for an hour4 ,then turn out your jelly on a dish1 and put in the middle a sauce remoulade 7cold1 ,art4 #aji71 or sauce ravigote 7cold1 ,art4 #aab71 or sauce tartare 7#aad74 ,instead of pt de foie gras1 slices of cold chicken1 turkey1 sweetbreads1 or lobster may be used4 ,the receipt for this jelly is given as it is generally made in this country1 where gelatine is much used4 #bgi4 ,aspic 7another manner of making it74 ,cut in slices two onions and a carrot1 put them in a saucepan on the fire1 with two cloves1 two pepper-corns1 two bay-leaves1 a branch of thyme1 a few very thin slices of ham on top1 four pounds of a knuckle of veal1 two pounds of the lean part of a shin of beef1 half a glass of water1 and the remains of cold chicken or turkey4 ,when beginning to color1 moisten with three quarts of consomm 7,art4 #a71 add two calf's feet1 which you have boiled ten minutes in boiling water4 ,simmer very gently for four hours1 remove all grease1 and strain it through a flannel4 ,put it back again on the fire1 mix the whites of four eggs with a glass of water1 add it to your stock1 also adding three wineglasses of sherry4 ,simmer gently at the back of the range for half an hour1 strain it through a flannel until perfectly clear1 and put it on the ice4 ,this receipt is given in the manner in which aspic is made in ,france4 #bhj4 ,boned ,chicken4 ,boned chicken is prepared exactly in the same manner as boned turkey 7,art4 #bib74 #bha4 ,larded ,chicken4 ,prepare a chicken as for roasting1 lard the breasts with pieces of larding pork1 about an eighth of an inch wide and an inch and a half long4 ,put it in a saucepan with a sliced onion and carrot1 six parsley-roots1 two cloves1 a clove of garlic1 two pepper-corns1 a branch of thyme1 a bay-leaf1 a pinch of salt1 and enough consomm 7stock1 ,art4 #a7 to cover three quarters of your chicken4 ,when beginning to boil1 send it to the oven for about an hour with all its liquid1 with which baste it from time to time4 ,serve with a pure of artichokes 7,art4 #ddc71 pure of celery 7,art4 #cib71 pure of ,french chestnuts 7,art4 #ddb71 sauce ,allemande 7,art4 #ha71 or other sauces preferred4 ,you may also serve the chicken with a clear gravy4 ,grouse1 partridges1 and quail may be larded in the same manner4 #bhb4 ,chicken ,pie la ,christine4 ,clean two chickens1 cut them in pieces1 and put them in a saucepan with quarter of a pound of salt pork1 an onion1 and a little celery1 all cut in small pieces1 some salt1 a pinch of pepper1 a very little nutmeg1 several branches of parsley1 inclosing two bay-leaves1 two branches of thyme1 three cloves1 and a clove of garlic1 all tied together4 ,boil an hour1 and skim off the grease carefully whenever necessary4 ,add two tablespoonfuls of flour with which you have thoroughly mixed half a glass of water1 boil ten minutes longer1 make a paste as for beefsteak pie 7,art4 #aig71 line a deep dish with it1 in which put your chicken1 covering it on top with a round of paste the size of your dish1 brush over it some beaten egg1 and send to the oven1 until well colored4 ,instead of celery1 you may add some chopped mushrooms and truffles1 and1 instead of the pork1 some small pieces of cooked ham1 and hard-boiled eggs cut in slices4 #bhc4 ,chicken ,croquettes4 ,chop and pound fine in a mortar a pound of chicken from which you have removed all skin and sinews2 also chop fine about ten mushrooms1 which mix with your chicken1 and add half a pint of ,allemande sauce 7,art4 #ha7 rather thick1 to which you have added the yolks of three eggs1 mixed in two tablespoonfuls of water or milk4 ,put your mixture on the ice until perfectly cold1 then form it into croquettes1 which roll in bread-crumbs4 ,beat up three eggs1 with which cover your croquettes2 again roll in bread-crumbs4 ,put some lard in a frying-pan in which1 when very hot1 fry your croquettes1 and1 when a bright yellow color1 drain1 and serve with fried parsley on top4 ,you may add to your mixture1 before forming into croquettes1 some chopped truffles or chopped parsley4 #bhd4 ,puff ,paste4 ,put a pound of flour on a table1 make a hole in the center of the flour1 in which by degrees pour half a pint of cold water4 ,the water should always be added in very small quantities at a time1 and thoroughly worked into the flour until perfectly absorbed before adding more4 ,when all the water has been thoroughly mixed with the flour1 work your paste out with the hands until round4 ,take a pound of butter1 which has been on the ice1 and which you have carefully washed4 ,if very hard1 knead it a little with your hands1 then place it in the middle of your paste1 flatten it1 fold your paste over the butter so that it forms a square1 and put it on the ice ten minutes4 ,then with a rolling-pin roll out your paste 7having previously sprinkled the table with flour7 about two feet long1 then fold it one third of its length1 roll it once with the rolling-pin1 then take the remainder of the paste and fold it over the two other layers1 and roll the paste two or three times1 fold the paste again as before1 and put it on the ice fifteen minutes4 ,then proceed as before1 and put it again on the ice4 ,repeat the same operation once again4 #bhe4 ,pt ,brise4 ,put a pound of flour on a table1 make a hollow in the middle of the flour1 in which put eight ounces of butter and not quite half a pint of water4 ,work this paste well1 so as to be quite smooth4 #bhf4 ,bouches de ,salpicon4 ,take half a pound of puff paste1 and1 after having given it six turns1 roll it out half an inch thick1 cut it out in ten rounds1 with a muffin-ring or a mold for the purpose4 ,mark lightly in the center of each1 with the point of a knife1 a very small round4 ,brush them 7with a camel's-hair brush7 in beaten egg1 put them on a pan1 send them to a very hot oven1 and watch them carefully so that they do not color too much on the outside before the inside is done4 ,this paste should rise at least two inches4 ,when the bouches are thoroughly done inside1 and colored bright yellow on the outside1 take them out of the oven1 remove the small rounds in the center which you have marked out1 and also enough paste from the inside to make space for the following mixture3 ,put half a pint of ,spanish sauce 7,art4 #hj71 with a glass of sherry1 in a saucepan on the fire1 boil it ten minutes1 then add eight mushrooms1 four chickens' livers1 which you have previously blanched in boiling water ten minutes1 the breast of a cold chicken1 some cold smoked tongue1 and two truffles1 all cut in small pieces4 ,when hot1 fill your bouches1 place the small covers on top of each1 and serve4 ,instead of ,spanish sauce1 ,allemande sauce 7,art4 #ha7 is often preferred4 ,you may also add four ounces of chicken farce 7,art4 #aa71 which form into small balls1 and poach in boiling water4 ,instead of chicken1 you may substitute sweetbreads2 or you may fill the bouches with oysters1 to which you have added an ,allemande sauce and some mushrooms cut in small pieces4 #bhg4 ,crostades de ,salpicon4 ,take some pt brise 7,art4 #bhe71 roll it out very thin1 butter ten little tin molds1 which line with your paste1 prick a few holes in the bottom and fill the insides1 and send them to a hot oven until done1 take them out of the molds1 brush the outsides with beaten egg1 put them back in the oven for five minutes1 remove the flour from the insides1 using a small1 dry brush1 so that none shall remain1 and fill them with the mixture described in the foregoing article4 #bhh4 ,cromesqui of ,chicken4 ,make a mixture as for chicken croquettes 7,art4 #bhc71 adding a little red pepper4 ,when cold1 form it into balls1 about the size of a small egg1 and wrap up each one in a very thin piece of pork4 ,break three eggs in a bowl1 add six ounces of flour1 mix well together1 and then add a little water1 so as to make a smooth and very soft paste1 but sufficiently solid to adhere to your cromesqui4 ,then mix thoroughly a teaspoonful of soda with your paste1 with which cover each cromesqui1 and fry in very hot lard4 ,when a bright yellow1 drain1 and serve plain1 or with a tomato sauce 7,art4 #ij74 #bhi4 ,timbale of ,chicken4 ,chop fine1 and then pound in a mortar half a pound of the white meat of chicken1 from which you have removed the skin and sinews2 add to the chicken1 little by little1 while pounding1 three sherry-glasses of very cold cream1 a little salt1 white pepper1 and the whites of five eggs4 ,when you have obtained a very fine1 smooth paste1 press it through a sieve1 and then fill with it ten little tin molds1 which you have buttered4 ,place them in a saucepan1 in which you have put the depth of an inch of water1 cover your saucepan1 and send to the oven for about ten minutes1 or until the mixture is firm enough to turn out of the molds4 ,then serve with a sauce prigueux 7,art4 #ia71 or a sauce suprme 7,art4 #ii71 or a sauce ,allemande 7,art4 #ha74 #bij4 ,roast ,turkey stuffed4 ,clean and prepare a medium-sized turkey for roasting4 ,cut two onions in pieces1 and put them in a saucepan with two ounces of lard1 and color them lightly4 ,soak a pound of bread in water1 from which press the water1 add the bread to your onions1 with the turkey's liver and heart chopped very fine1 a little salt1 two pinches of pepper1 the same of sage1 a pinch of thyme1 and mix all well together4 ,stuff the inside of the turkey with this mixture1 sew up the opening through which you have introduced the stuffing1 and put it to roast1 with a little butter on top1 and a wineglass of water4 ,roast for three quarters of an hour1 strain the liquid in your pan1 pour it over your turkey1 and serve4 #bia4 ,turkey with ,truffles4 ,clean and prepare a young medium-sized turkey as the foregoing4 ,melt four ounces of the fat of your turkey in a frying pan with a shallot and a few truffles chopped fine1 a pinch of thyme1 salt1 pepper1 and nutmeg1 a pound of sausage-meat1 and a can of truffles cut in quarters4 ,mix all well together1 and with this mixture stuff your turkey2 sew up the opening through which you have put your farce4 ,roast the turkey for three quarters of an hour1 putting a little butter on the breast and a glass of white wine in the pan1 and baste it often4 ,serve your turkey on a dish1 and pour over it the liquid in your pan1 which you have strained4 ,proceed in the same manner for chickens1 capons1 partridges1 etc4--the quantity of each ingredient in proportion to the size of the piece roasted4 #bib4 ,boned ,turkey4 ,take a hen-turkey of seven pounds1 singe off the hair1 by passing it over some lighted alcohol1 cut off the head and neck1 make an incision through the back its entire length1 cut off the wings1 and remove all the bones of the turkey4 ,take three pounds of chopped sausage-meat1 the half of which place in the interior of your turkey1 cover the farce with alternate strips of larding pork1 half an inch wide1 strips of cold ham1 tongue1 and some truffles cut in pieces intermixed4 ,season with pepper4 ,place on top of these the other half of your sausage-meat1 which cover with another layer of larding pork1 ham1 and truffles4 ,then draw the meat at the sides to the center of the back of your turkey1 and sew them together with a larding-needle threaded with fine twine4 ,place on top several slices of lemon1 from which you have removed the peel and seeds1 and wrap up your turkey very tight in a cloth1 which tie firmly with a string1 and put in a saucepan1 in which you have put the bones of your turkey1 a carrot1 an onion1 a little thyme1 two bay-leaves1 two cloves1 one clove of garlic1 and enough consomm 7stock1 ,art4 #a7 to cover the turkey4 ,simmer gently for three hours1 then remove the cloth1 which wash clean1 and again wrap the turkey in it1 tying it as tight as possible4 ,place it in a pan1 put another pan on top1 in which put a weight1 so as to render the top of the turkey perfectly flat1 and put on ice for a day4 ,skim off the grease from the liquid in which your turkey was cooked1 strain1 take of it three pints1 which put on the fire with three ounces of gelatine and the juice of two lemons4 ,mix four whites of eggs with a glass of water1 pour into your saucepan with the stock and gelatine1 stir all well together1 and when beginning to boil remove to the back of the range to simmer gently for half an hour1 strain through a flannel until perfectly clear1 add a wineglass of sherry1 put on the ice until cold1 cut in pieces1 which place on top and around your turkey4 #bic4 ,tame ,ducks roasted4 ,clean and prepare two ducks for roasting4 ,put them in a pan with a little salt1 a little butter1 a wineglass of water1 and roast them by a good fire for about twenty-five or thirty minutes4 ,when well colored1 serve them1 surrounded with water-cresses4 ,strain the liquor in your pan1 and serve in a sauce-boat with your ducks4 #bid4 ,ducks with ,olives4 ,prepare and cook your ducks as the foregoing4 ,put half a pint of ,spanish sauce 7,art4 #hj7 in a saucepan1 let it boil1 and add three dozen olives from which you have removed the stones1 and a glass of sherry2 boil gently ten minutes1 pour your sauce around your ducks1 and serve4 #bie4 ,duck with ,turnips4 ,prepare two ducks as the foregoing4 ,put in a saucepan a sliced onion and carrot1 two pieces of larding pork1 three bay-leaves1 three branches of thyme1 two cloves of garlic1 four parsley-roots1 three cloves1 three pepper-corns1 and a pinch of salt4 ,place your ducks on top1 moisten them with sufficient consomm 7,art4 #a7 to barely cover them1 and a claret-glass of white wine4 ,boil very gently for an hour4 ,pare some turnips1 cut them round and small1 in sufficient quantity for eight people4 ,put them in a saucepan on the fire1 with an ounce of lard2 when equally colored1 drain them1 and place them in a saucepan with half a pint of ,spanish sauce 7,art4 #hj71 a pinch of sugar1 a pinch of pepper2 boil until the turnips are done4 ,place your ducks on a dish1 and your sauce1 with the turnips1 around them4 #bif4 ,ducks with ,pure of ,peas4 ,clean1 prepare1 and cook two ducks as the foregoing4 ,boil a quart of peas1 put them through a sieve1 then heat them in a saucepan with a little butter1 salt1 and a pinch of sugar1 and serve1 with your ducks1 on a separate dish4 #big4 ,roast ,goose4 ,clean and prepare a young goose for roasting4 ,put a little butter on top1 a little salt1 and a claret-glass of water in your pan1 and roast for an hour4 ,put half a pint of ,spanish sauce in a saucepan on the fire1 mix with it a tablespoonful of mustard1 a teaspoonful of vinegar1 a pinch of pepper1 and nutmeg4 ,let it boil a moment1 and serve1 with your goose1 in a sauce-boat4 #bih4 ,braised ,goose1 ,celery ,sauce4 ,prepare a goose as for duck with turnips 7,art4 #bie74 ,cut a bunch of celery in small pieces1 wash them well1 and boil in water1 with a little salt2 when done1 drain them4 ,put in a saucepan half a pint of white sauce 7,art4 #hd71 add your celery1 boil five minutes1 drain off your goose1 pour your celery sauce on a dish1 place your goose on top1 and serve4 #bii4 ,roast ,squabs4 ,clean and wash eight squabs1 put a little butter and salt on top1 and roast them thirty minutes4 ,reduce half a pint of consomm 7,art4 #a7 on the fire1 one half pour over your squabs1 and serve some water-cresses around them4 #cjj4 ,broiled ,squabs4 ,clean and wash eight squabs1 split them in two1 flatten them with a cleaver1 beat up two eggs1 add an ounce of melted butter1 a pinch of salt and pepper1 mix all well together1 spread over your squabs1 and sprinkle them with bread-crumbs4 ,broil them on a gentle fire1 and1 when well colored1 serve4 #cja4 ,squabs en ,compote4 ,clean eight squabs1 split them in two1 put them in a saucepan with four ounces of butter1 in small pieces4 ,color them slightly on the fire1 and1 when a good color1 drain off the grease4 ,moisten your squabs with half a pint of ,spanish sauce 7,art4 #hj71 add a pinch of pepper1 nutmeg1 and thyme1 a glass of sherry1 and boil thirty minutes4 ,peel two dozen little onions1 toss them in a frying-pan with half an ounce of lard1 and1 when well colored1 add them to your squabs4 ,cut a dozen mushrooms in quarters1 boil ten minutes1 and serve very hot4 #cjb4 ,broiled ,squabs 7,deviled74 ,prepare exactly as for deviled chicken 7,art4 #bff74 #cjc4 ,squabs with ,green ,peas4 ,clean eight squabs1 separate them in two1 put them in a saucepan on the fire1 with an ounce of butter4 ,when a nice color1 add half a glass of water1 two bay-leaves1 two branches of thyme1 two cloves1 two pepper-corns1 a clove of garlic1 and a pinch of salt and pepper4 ,cook thirty minutes1 drain and strain the liquid in which your squabs were cooked1 add to it a quart of boiled peas1 and serve with your squabs4 #cjd4 ,broiled ,partridge4 ,clean and divide in two1 for broiling1 three partridges1 break the thigh-bone1 and broil them on a gentle fire4 ,when well colored on both sides1 serve them on a dish on which you have put two ounces of melted butter1 a tablespoonful of chopped parsley1 a pinch of pepper and salt1 and the juice of a lemon1 all well mixed together4 ,garnish with water-cresses or slices of lemon4 #cje4 ,deviled ,partridge4 ,broil three partridges as the foregoing1 and proceed as for deviled chicken 7,art4 #bff74 #cjf4 ,partridge aux ,choux4 ,clean three partridges1 and put them in a saucepan with half a pound of bacon1 two smoked sausages1 a carrot cut in two1 and a whole onion1 several branches of parsley1 inclosing four cloves1 three branches of thyme1 and a clove of garlic4 ,tie all well together1 and cover your partridges with pieces of larding pork4 ,blanch a cabbage in boiling water on the fire for fifteen minutes1 then put it for a moment in cold water1 drain it1 and press from it all moisture4 ,lay it on top of your partridges1 and cover with strips of larding pork4 ,moisten with sufficient consomm 7,art4 #a7 to cover them4 ,simmer gently for two hours4 ,drain off your partridges1 bacon1 sausages1 and cabbage1 from which again press the moisture4 ,remove your carrot1 onion1 and herbs1 boil1 and serve your partridges on a dish1 with your cabbage underneath1 and your bacon and sausage1 cut in pieces1 around them4 #cjg4 ,roast ,partridge4 ,clean three partridges1 pass a wooden skewer through the thighs1 tie on top of each a thin slice of pork1 and roast them forty minutes4 ,put a claret-glass of white wine in the pan1 and baste them from time to time4 ,remove your skewers1 and the strings with which you have tied on your pork1 and put your partridges on a dish4 ,add two wineglasses of consomm 7,art4 #a7 to the liquid in the pan1 boil for a moment1 strain and pour in the dish with your partridges1 which serve1 garnished with water-cresses1 or with bread sauce 7,art4 #hg74 #cjh4 ,salmi of ,partridge4 ,cut up in pieces three cold roast partridges1 which put in a saucepan with an onion cut in slices1 two cloves1 a bay-leaf1 a branch of thyme1 a clove of garlic1 two parsley-roots1 and six chopped mushrooms4 ,moisten with a claret-glass of white wine1 and half a pint of ,spanish sauce 7,art4 #hj74 ,boil very gently for half an hour1 carefully removing all grease1 and strain4 ,then put your sauce again in the saucepan with your partridges1 add two dozen mushrooms1 and keep them hot4 ,fry a bright yellow1 in butter1 eight pieces of bread1 cut round at one end and pointed at the other2 drain them4 ,serve your partridges1 the sauce poured over them1 and garnish with your fried pieces of bread4 #cji4 ,truffled ,partridge4 ,prepare three partridges as for roasting1 make an incision in the skin of the neck4 ,pound together two chickens' livers and the same in quantity of fresh fat pork1 adding a pinch of salt and pepper and a little nutmeg4 ,mix all together1 with half a pound of truffles1 cut in quarters1 and put the third of your farce in each partridge4 ,sew up the opening through which you have inserted the farce1 and also the skin of the neck4 ,then put a little butter on them1 and roast them for thirty-five to forty minutes1 according to the size of your partridges4 ,serve around them a sauce prigueux 7,art4 #ia74 ,grouse are prepared in each manner described for partridges4 #caj4 ,broiled ,quail4 ,prepare and broil eight quails as for broiled partridge4 ,you may also devil them1 as described in deviled chicken 7,art4 #bff74 #caa4 ,roast ,quail4 ,prepare eight quails for roasting1 with a piece of thin pork on top and a claret-glass of consomm 7,art4 #a7 in the pan4 ,fifteen minutes on a good fire will be sufficient to roast them4 ,boil the liquid in your pan for a moment1 strain it1 put it in a dish with your quails1 under each of which you have placed a piece of toast1 and serve garnished with water-cresses4 #cab4 ,quail en ,caisse4 ,split eight quails through the back1 without injuring the fillets1 and remove the bones4 ,take half a dozen chickens' livers with as much fat pork1 and pound together to a paste1 then mix with this four truffles chopped very fine1 salt1 pepper1 and nutmeg1 and fill the inside of your quail with this mixture1 then wrap them up in thin strips of pork1 and tie a string around each1 so as to preserve their shape4 ,put them in a pan and send them to the oven for fifteen minutes4 ,then take eight paper cases1 as wide and as high as your quail1 put a little oil on the inside of the cases1 and half fill them with a farce of sausage1 with which you have mixed four chopped truffles1 as many mushrooms1 a little salt1 pepper1 and nutmeg4 ,put your quail on top1 and send them to the oven for twenty minutes4 ,put a tablespoonful of ,spanish sauce 7,art4 #hj7 on top of each quail4 #cac4 ,quail with ,truffles4 ,clean eight quails1 split them through the back and remove the bones4 ,put in a saucepan on the fire for a moment the livers of your quails1 five chickens' livers1 and the same quantity of fresh fat pork4 ,take them out of your saucepan and pound them together1 adding two truffles chopped fine1 a pinch of salt1 pepper1 and nutmeg1 fill your quails with the mixture and sew up the opening4 ,tie on top of each a thin piece of pork1 place them in a saucepan with slices of ham1 and moisten half their height with an equal quantity of consomm 7,art4 #a7 and white wine4 ,send them to the oven for about thirty minutes1 remove the strings used for tying on the pork1 and place your quails on a dish4 ,skim off all grease from their liquid1 strain it1 put it in a saucepan on the fire for a moment1 add to it a dozen truffles cut in slices1 pour it over your quails1 and serve4 #cad4 ,pigeons ,pols4 ,clean eight pigeons1 and put them in a saucepan with a clove of garlic1 two cloves1 two pepper-corns1 two bay-leaves1 a branch of thyme1 an onion cut in slices1 a little salt and pepper1 and moisten with quarter of a pint of consomm and the same of white wine4 ,simmer gently1 and1 when they are cooked1 drain off the liquid1 remove all the grease1 strain it1 reduce it on the fire one half1 add a dozen mushrooms1 and serve with the pigeons4 #cae4 ,pigeons en ,compote4 ,prepare and cook eight pigeons in the same manner as described for squabs en compote 7,art4 #cja71 with the exception of cooking them an hour longer4 #caf4 ,fillets of ,hare ,sauts4 ,take the fillets of two hares1 and cut them in medium-sized pieces4 ,put them in a saucepan with two ounces of butter1 an onion cut in slices1 a clove of garlic chopped1 two bay-leaves1 two cloves1 and two branches of thyme4 ,after having been on a good fire ten minutes1 add a tablespoonful of flour and your fillets2 moisten with quarter of a pint of consomm 7,art4 #a71 and the same of red wine1 a pinch of salt and pepper1 and boil on a good fire forty minutes4 ,remove your fillets1 strain the liquid1 put it back on the fire with your fillets1 add a tablespoonful of vinegar1 boil five minutes1 and serve4 #cag4 ,roast ,hare4 ,clean and uncase a hare1 then take off the skin on top of the thighs and fillet1 lard them1 and put them in a pan with a little salt and pepper on top and a little melted butter4 ,baste them from time to time1 and roast them an hour4 ,serve with a sauce poivrade 7,art4 #ie74 #cah4 ,hare la ,bourgeoise4 ,when your hare is uncased and cleaned1 cut it in pieces and put it in a saucepan1 with a quarter of a pound of bacon cut in small pieces1 several branches of parsley1 inclosing three cloves1 three pepper-corns1 two branches of thyme1 two cloves of garlic1 and tie all well together4 ,moisten with half a pint of consomm 7,art4 #a71 the same of white wine1 and about thirty pieces of turnips cut in small quarters2 reduce on the fire until nearly all the liquid has evaporated1 and serve4 #cai4 ,ragot of ,hare4 ,skin and clean a hare1 cut it in pieces and prepare it in the same manner as for ragot of venison 7,art4 #cca74 #cbj4 ,rabbit ,saut la ,minute4 ,cut in pieces two rabbits1 which you have skinned and cleaned1 put them in a saucepan with two ounces of butter1 salt1 pepper1 a little allspice1 and nutmeg4 ,put on the fire for about twenty minutes1 then add four chopped shallots1 a wineglass of white wine1 boil ten minutes1 add a tablespoonful of chopped parsley1 and serve4 #cba4 ,ragot of ,rabbit4 ,after having cleaned and skinned two rabbits1 cut them in pieces and cook exactly as for ragot of venison 7,art4 #cca74 #cbb4 ,roast ,rabbit4 ,take two rabbits and proceed exactly as for roast hare1 except that instead of cooking an hour1 cook them three quarters of an hour1 and serve with a sauce ravigote hot 7,art4 #aaa74 #cbc4 ,hash of ,rabbit4 ,take the remains of two rabbits1 or one whole rabbit1 and the same quantity of a cold leg of mutton1 and chop very fine4 ,break the bones of your rabbit and put them in a saucepan1 with two chopped cloves of garlic1 two cloves1 two bay-leaves1 a branch of thyme1 a little mace1 and a pinch of sage4 ,put them on the fire ten minutes1 moisten with two claret-glasses of red wine and one of consomm 7,art4 #a74 ,boil three quarters of an hour1 strain1 then add them to your hash in a frying-pan1 with a little salt1 pepper1 and nutmeg4 ,heat without boiling1 and serve very hot2 garnish with pieces of bread fried in butter4 #cbd4 ,rabbit l',espagnole4 ,after having skinned and cleaned two rabbits1 cut them in pieces and put them in a saucepan on the fire for fifteen minutes with some butter4 ,moisten them with a claret-glass of consomm 7,art4 #a71 a pinch of salt1 pepper1 and nutmeg1 and a little thyme4 ,reduce on the fire until almost all moisture is evaporated1 add half a pint of ,spanish sauce 7,art4 #hj71 and three tablespoonfuls of tomatoes4 ,boil ten minutes1 and just before serving sprinkle a little chopped parsley on top4 #cbe4 ,suprme of ,partridge4 ,take the breasts of four partridges and separate the upper from the lower fillet1 so as to make an opening for stuffing2 chop up the white and dark meat fine1 which put in a saucepan with a little butter1 and toss on the fire until done2 then mix thoroughly with quarter of a pint of bchamel sauce 7,art4 #hc71 and a few truffles and mushrooms chopped fine4 ,when this mixture is cold1 stuff with it the under fillet of partridge and cover with the upper4 ,put them in a pan1 cover with buttered paper1 and send to a moderate oven for about half an hour1 or a little more4 ,dust over with hashed truffles1 and serve with pure of celery 7,art4 #cib74 #cbf4 ,timbale of ,partridge4 ,proceed exactly as for timbale of chicken 7,art4 #bhi74 ,timbale of grouse may be made in the same manner4 #cbg4 ,venison ,chops1 with ,currant ,jelly ,sauce4 ,broil eight venison chops for about six to seven minutes4 ,put in a saucepan nearly half a pint of ,spanish sauce 7,art4 #hj7 and the eighth of a pint of currant jelly2 let them boil a moment1 or until the currant jelly is dissolved2 then serve your chops with the sauce around them4 #cbh4 ,saddle of ,venison4 ,take seven pounds of a saddle of venison1 roast it about thirty-five minutes1 and serve with currant jelly4 #cbi4 ,leg of ,venison4 ,take seven pounds of a leg of venison1 which roast forty-five minutes1 and serve with currant jelly4 #ccj4 ,venison ,chops4 ,put eight venison chops in an earthen jar with four bay-leaves1 three branches of thyme1 six cloves1 six pepper-corns1 four branches of parsley1 a clove of garlic1 a sliced onion and carrot1 and a pint of vinegar2 let them soak twenty-four hours2 drain them1 and put them in a frying-pan with an ounce of butter2 shake them in the pan until done4 ,put four tablespoonfuls of vinegar1 with a pinch of pepper1 in a saucepan on the fire1 reduce two thirds1 add half a pint of ,spanish sauce 7,art4 #hj71 boil five minutes1 and serve with your chops on a very hot dish4 #cca4 ,ragot of ,venison4 ,cut into pieces three pounds of a breast of venison1 which put on the fire in a saucepan1 with half a pound of bacon cut in small pieces1 and a little salt1 pepper1 and nutmeg1 for fifteen minutes2 mix well with your ingredients two tablespoonfuls of flour1 add half a pint of consomm 7stock71 and the same of red wine2 also several branches of parsley1 inclosing three cloves1 three pepper-corns1 two branches of thyme1 two bay-leaves1 a clove of garlic1 and tie all together4 ,boil three quarters of an hour4 ,peel two dozen white onions1 color them in a frying-pan on the fire1 with a little butter1 and then add them to your stew2 boil fifteen minutes longer1 add a dozen mushrooms cut in quarters1 and serve4 #ccb4 ,braised ,fillets of ,venison4 ,put four fillets of venison in an earthen jar1 with half a pint of oil1 a little salt1 pepper1 and nutmeg1 for four hours2 drain them and put them in a saucepan on the fire1 with two cloves1 two pepper-corns1 two bay-leaves1 two branches of thyme1 a pinch of salt and pepper1 and a sliced onion4 ,moisten with an equal quantity of consomm 7stock1 ,art4 #a7 and white wine1 so as to almost cover your fillets4 ,simmer gently for an hour and a half2 drain them1 and serve with a sauce piquante 7,art4 #hf74 #ccc4 ,broiled ,plover4 ,clean eight plovers1 split them down the back without separating the two parts2 chop the livers very fine1 add half of their quantity of butter1 as much bread-crumbs which you have pressed through a sieve1 a little salt1 pepper1 nutmeg1 a pinch of thyme1 either powdered or chopped very fine1 the white of an egg1 and a tablespoonful of parsley chopped very fine4 ,mix all thoroughly together1 toast eight pieces of bread without the crust1 spread your mixture upon them2 broil the plovers1 place them on top of your toast1 and serve garnished with water-cresses4 #ccd4 ,roast ,plover4 ,prepare and clean eight plovers for roasting2 tie on top of each a thin piece of pork2 and roast them twenty minutes4 ,remove the strings and place the plovers on a dish2 take the liquid from the pan in which the birds were roasted1 add a wineglass of consomm 7,art4 #a71 boil for a moment1 strain1 and pour it on the dish with the plovers2 serve garnished with water-cresses4 #cce4 ,broiled ,woodcock4 ,prepare eight woodcocks for broiling2 preserve the insides1 except the gizzard1 chop them1 finish as for the toast described in broiled plover 7,art4 #ccc71 and serve garnished with slices of lemon4 #ccf4 ,roast ,woodcock4 ,prepare as for roast plover4 ,roast them twelve to fifteen minutes4 #ccg4 ,snipe4 ,snipe are prepared as woodcocks1 robins1 and other small birds4 #cch4 ,reed-,birds4 ,take two dozen reed-birds and put them in a saucepan1 with two ounces of butter1 a pinch of salt and pepper1 toss them in the pan1 on a quick fire1 for about three minutes4 ,put them on a dish on which you have placed pieces of toast2 add a wineglass of consomm 7,art4 #a7 to the butter in your saucepan4 ,boil a moment1 strain1 add the juice of a lemon1 and pour over the reed-birds4 ,reed-birds are also roasted1 served on toast1 with sometimes a silver skewer passed through them4 ,four to five minutes1 on a good fire1 will be sufficient to roast them4 #cci4 ,roast ,canvas-,back ,ducks4 ,prepare and clean four canvas-back ducks1 pass them over some lighted alcohol to singe the hair2 wash them well1 and do not cut off the heads4 ,pass a skewer through the thighs and under the wings1 and put them before the fire for fifteen minutes to roast4 ,take out the skewers1 garnish with water-cresses1 and serve some currant jelly separately4 #cdj4 ,red-,head ,ducks4 ,prepare and cook as the foregoing4 #cda4 ,broiled ,red-,head ,ducks4 ,after having cleaned and washed three red-head ducks1 split them in two for broiling1 and1 when well-colored on both sides1 serve them with a sauce poivrade 7,art4 #ie71 sauce piquante 7,art4 #hf71 or other sharp1 highly-seasoned sauces4 #cdb4 ,salmi of ,red-,head ,ducks4 ,take the remains of three red-head ducks1 or two whole red-head1 cold1 cut up in pieces1 and finish as for salmi of partridge 7,art4 #cjh74 ,mallard1 teal1 and other wild ducks are prepared as described in the foregoing articles on ducks2 the time necessary to roast them depending on their size4 ,,chapter ,v4 ,,vegetables4 #cdc4 ,green ,peas l',anglaise4 ,put a quart of water in a saucepan with a pinch of salt2 when boiling1 add three pints of green peas1 and boil them for twenty-five minutes2 take one out and see if thoroughly done1 if so1 drain them1 and put them in a saucepan with two ounces of butter1 a pinch of salt and sugar1 and serve them very hot4 #cdd4 ,green ,peas la ,franaise4 ,put three pints of green peas in a saucepan1 with ten branches of parsley tied together1 a whole onion peeled1 a pinch of salt and sugar1 and a pint of water4 ,boil for twenty-five minutes1 and1 if sufficiently done1 take out the onion and parsley4 ,mix on a table an ounce of butter with a teaspoonful of flour1 which add to your peas on the fire1 stir gently with a spoon1 and1 when thoroughly mixed and the butter dissolved1 serve very hot4 #cde4 ,green ,peas with ,bacon4 ,cut the rind from a quarter of a pound of bacon1 which cut in small pieces and place in a saucepan on the fire1 when beginning to color add a tablespoonful of flour1 a little pepper and nutmeg1 and ten branches of parsley tied together2 moisten with a glass of water2 add three pints of green peas1 and boil about thirty minutes2 if sufficiently done1 remove the bunch of parsley1 and serve4 ,peas cooked in this way are often used as a garnish for different kinds of meat4 #cdf4 ,green ,peas la ,paysanne4 ,put three pints of green peas in a saucepan1 with an ounce of butter1 ten branches of parsley tied together1 a whole onion peeled1 a pinch of sugar1 a little salt1 half a glass of water1 a lettuce cut in pieces 7as for ,julienne soup74 ,simmer very gently1 and1 when the peas are sufficiently done1 mix three yolks of eggs with three tablespoonfuls of cream1 and1 having removed your parsley and onion1 add the eggs to your peas2 mix all well together1 and serve4 #cdg4 ,string-,beans l',anglaise4 ,take three pints of string-beans1 string them1 and put them in nearly two quarts of boiling water1 in which you have put a little salt2 when the beans are sufficiently cooked1 drain them and put them in a saucepan with two ounces of butter1 a pinch of salt1 a very little chopped parsley1 the juice of a lemon1 and serve them very hot4 #cdh4 ,string-,beans ,sauts4 ,prepare and cook your beans as the foregoing4 ,put in a saucepan three ounces of butter1 a pinch of salt1 the juice of a lemon1 a tablespoonful of chopped parsley1 and six tablespoonfuls of sauce ,allemande 7,art4 #ha72 mix all well together1 pour over your beans1 and serve hot4 #cdi4 ,beans ,panachs4 ,prepare a pint and a half of string-beans1 as the preceding2 put in a saucepan two quarts of water1 a good pinch of salt1 and boil them until tender4 ,take the same of white beans1 which boil2 drain them both and put them in a saucepan together1 adding a pinch of salt1 three ounces of butter1 the juice of a lemon1 and a tablespoonful of chopped parsley2 when very hot1 serve4 #cej4 ,white ,beans ,sauts4 ,boil three pints of beans as the foregoing1 and1 when they are thoroughly done1 drain them and put them in a saucepan with three ounces of butter1 a pinch of salt and pepper1 a tablespoonful of chopped parsley1 and the juice of half a lemon2 serve very hot4 ,you may also add1 after removing your saucepan from the fire1 the yolks of two eggs well mixed in two tablespoonfuls of milk or cream4 #cea4 ,dried ,beans4 ,soak1 the night before they are required to use1 three pints of dried beans1 and proceed as for the preceding4 ,the time required to cook them depends on the quality of your beans4 #ceb4 ,pure of ,dried ,beans4 ,soak in water for twelve hours a quart of dried beans1 drain them1 and put them in a saucepan with boiling water and a little salt4 ,when thoroughly cooked1 press them through a sieve1 and then put them in a saucepan with three ounces of butter2 when very hot1 serve4 #cec4 ,red ,beans4 ,soak in water for twelve hours three pints of red beans2 then boil them in two quarts of water1 with an onion1 a carrot1 a pinch of sugar and pepper1 several branches of parsley1 inclosing two cloves1 two branches of thyme1 tied all together1 half a pound of bacon1 and half a pint of red wine2 when your beans have absorbed all moisture1 remove your carrot1 onion1 and branch of parsley1 add two ounces of butter1 and serve1 with the bacon cut in slices1 around your beans4 #ced4 ,windsor ,beans4 ,put three pints of very small ,windsor beans in two quarts of boiling water1 a good pinch of salt1 and a branch of savory herb4 ,when your beans are thoroughly cooked1 drain them and put them in a saucepan1 with a pinch of salt1 pepper1 sugar1 nutmeg1 and a tablespoonful of savory herb chopped very fine4 ,mix two eggs in two tablespoonfuls of milk or cream1 and add them to your beans1 after having taken them off the fire4 ,if1 instead of small beans1 you have large ones1 the skin or peel must be removed4 #cee4 ,windsor ,beans l',anglaise4 ,prepare and cook your beans as the foregoing1 and1 just before serving1 add a tablespoonful of mint chopped very fine4 #cef4 ,pure of ,windsor ,beans4 ,boil three quarts of ,windsor beans in consomm 7,art4 #a71 with a bunch of savory herb1 and a little salt2 when thoroughly done1 press them through a sieve1 and then put them in a saucepan on the fire with three ounces of butter1 a pinch of sugar1 and two wineglasses of good cream4 ,serve very hot1 garnished with pieces of bread fried in butter4 #ceg4 ,asparagus with ,french ,rolls4 ,cut off the tops of eight oval1 soft1 ,french rolls1 remove the inside1 in which put a little butter1 and send to the oven for three or four minutes to color lightly4 ,fill them with the green ends of about three bunches of asparagus1 which you have previously boiled1 and about half a pint of sauce ,allemande 7,art4 #ha71 well mixed with the asparagus ends4 ,serve very hot4 #ceh4 ,asparagus with ,butter ,sauce4 ,scrape and wash two bunches of asparagus1 cut them in equal lengths1 and put them in two quarts of boiling water1 with a little salt4 ,boil them until perfectly tender1 drain and serve them very hot1 with a white sauce 7,art4 #hd71 or with melted butter4 #cei4 ,pointes d',asperges au ,veloute4 ,cut the green ends1 about an inch in length1 of three bunches of asparagus1 and put them in three pints of boiling water1 with two pinches of salt4 ,boil rapidly for about ten minutes1 and1 when thoroughly done1 drain them1 and put them in a saucepan with two ounces of butter1 a pinch of salt1 pepper1 nutmeg1 two pinches of sugar1 and about six tablespoonfuls of sauce veloute 7,art4 #hb74 ,mix all well together1 and serve very hot4 #cfj4 ,asperges en ,petits ,pois4 ,cut off in pieces about the size of a pea the green ends of four bunches of asparagus1 which put in two quarts of boiling water1 and half an ounce of salt4 ,boil them rapidly1 and1 when thoroughly cooked1 drain them1 and put them in a saucepan with two ounces of butter1 a little nutmeg1 two pinches of sugar1 and six tablespoonfuls of bchamel sauce 7,art4 #hc74 ,mix all well together1 and serve garnished with pieces of bread fried in butter4 #cfa4 ,lentils4 ,clean and wash two quarts of lentils1 and boil them in two quarts of boiling water1 and a little salt4 ,when thoroughly cooked1 drain them1 and finish as for white beans 7,art4 #cej74 #cfb4 ,cauliflower with ,butter ,sauce4 ,take some cauliflowers1 in quantity according to size1 wash them1 trim off the leaves1 and put them in two quarts of boiling water on the fire1 adding half an ounce of salt1 half an ounce of butter1 and the juice of a lemon4 ,boil rapidly until quite tender1 drain1 and serve them with a white sauce 7,art4 #hd74 #cfc4 ,cauliflower au ,gratin4 ,boil your cauliflowers as the foregoing1 then put them in a deep dish1 add half a pint of sauce ,allemande 7,art4 #ha71 in which you have mixed four ounces of grated cheese4 ,sprinkle thickly with bread-crumbs1 and a little melted butter1 and send to the oven until colored a light brown4 #cfd4 ,cauliflower au ,veloute4 ,prepare as for cauliflowers with butter sauce 7,art4 #cfb71 and serve with a sauce veloute 7,art4 #hb74 #cfe4 ,artichokes with ,butter ,sauce4 ,take eight artichokes1 cut off the stalks1 and also about half an inch off the leaves2 then place them in three quarts of boiling water and half an ounce of salt1 and boil about half an hour2 pass the point of a knife through the bottom of one1 and1 if soft1 the artichoke is sufficiently done4 ,drain1 and serve with a white or butter sauce 7,art4 #hd74 #cff4 ,fonds d',artichauts l',italienne4 ,cut off the stalks1 remove the leaves and the furze in the inside of eight artichokes1 boil them as the foregoing1 and serve with an ,italian sauce 7,art4 #ic74 #cfg4 ,fonds d',artichauts la ,macdoine4 ,cut off the stalks1 remove all the leaves from eight artichokes1 and also the furze which adheres to the bottom4 ,trim them perfectly round1 and put them in three pints of boiling water1 with a little salt1 and1 when thoroughly done1 drain them1 fill them with a macdoine of vegetables 7,art4 #daf71 and serve them very hot4 #cfh4 ,fried ,artichokes4 ,take eight artichokes1 cut off the stalks and the ends of the leaves1 and put them in a bowl for an hour1 with half a glass of vinegar1 and a little salt and pepper4 ,break three eggs in a bowl1 to which add two ounces of flour1 a pinch of pepper and salt2 drain off your artichokes1 dip them in your eggs and flour1 and fry them one by one in hot lard2 drain them1 and serve very hot4 #cfi4 ,artichokes la ,barrigoule4 ,prepare and boil eight artichokes2 when done1 drain them and remove the leaves in the middle1 also the furze which adheres to the bottom of the artichokes2 let them dry thoroughly2 cover a frying-pan about half an inch deep with oil2 when very hot1 add your artichokes1 the tips of the leaves touching the oil2 when a fine color1 drain them4 ,chop fine four ounces of fat fresh pork1 two shallots1 a tablespoonful of parsley1 and a dozen mushrooms2 add a pinch of salt1 pepper1 and nutmeg1 and a wineglass of sherry2 mix all well together1 and with this mixture fill the center of your artichokes4 ,tie a strip of thin pork on each and put them in a saucepan1 on top of an onion and a carrot sliced extremely fine2 moisten with a glass of consomm 7,art4 #a7 and a claret-glass of white wine1 heat them for a moment on the fire1 send them to the oven for three quarters of an hour1 remove the strips of pork1 and fill the artichokes up to the top with ,italian sauce 7,art4 #ic74 #cgj4 ,raw ,artichokes la ,vinaigrette4 ,cut eight artichokes in thin slices2 mix well together eight tablespoonfuls of oil1 three tablespoonfuls of vinegar1 a pinch of salt and pepper1 and serve with your artichokes4 ,artichokes to be eaten raw must be very fresh4 #cga4 ,jerusalem ,artichokes4 ,peel two dozen ,jerusalem artichokes1 boil them in two or three quarts of boiling water1 with a pinch of salt2 when thoroughly done1 pour over them a sauce bchamel 7,art4 #hc74 #cgb4 ,spinach l',anglaise4 ,pick three quarts of spinach1 wash it very carefully1 changing the water several times2 then put it in four quarts of boiling water1 adding half an ounce of salt4 ,boil your spinach on a very hot fire1 taking care to press it down into the saucepan from time to time2 boil it for about ten minutes1 then put it in cold water for a moment1 and press the water from it2 chop it rather fine and put it in a saucepan with six ounces of butter1 a pinch of salt1 a nutmeg1 and serve very hot4 #cgc4 ,spinach l',espagnole4 ,boil your spinach as the foregoing1 and1 after chopping it extremely fine1 put it in a saucepan with four ounces of butter1 a little salt and nutmeg1 and an eighth of a pint of ,spanish sauce 7,art4 #hj72 serve it very hot1 garnished with pieces of bread fried in butter4 #cgd4 ,spinach with ,cream4 ,boil your spinach as the foregoing1 chop it extremely fine4 ,put in a saucepan on the fire four ounces of butter1 a tablespoonful of flour1 a little salt1 nutmeg1 half a teaspoonful of sugar1 and half a pint of cream4 ,stir all well together until boiling1 add your spinach1 and1 when hot1 serve1 garnished with pieces of bread fried in butter4 #cge4 ,salsify with ,butter ,sauce4 ,scrape three bunches of salsify1 dip them in three quarts of water and two tablespoonfuls of vinegar1 to prevent their turning black1 then cut them three inches in length4 ,put two tablespoonfuls of flour in a saucepan1 add1 by degrees1 some water1 stirring constantly1 until two quarts have been added1 then a tablespoonful of vinegar1 a little salt1 and your salsify4 ,boil about an hour1 or until it is perfectly tender2 drain1 and serve with a white or butter sauce 7,art4 #hd74 ,instead of butter sauce1 you may serve with them a ,spanish sauce 7,art4 #hj71 veloute 7,art4 #hb71 or bchamel sauce 7,art4 #hc74 #cgf4 ,fried ,salsify4 ,prepare and boil your salsify as above1 cut them two inches in length1 and when very tender drain them4 ,put in a bowl half a pound of flour1 two eggs1 and some water4 ,mix well together until you have a soft1 smooth paste1 thin enough to pour from a spoon4 ,cover each piece of salsify with the paste1 and fry one by one in very hot lard1 drain them1 and serve them on a dish1 piled one on top of the other4 #cgg4 ,stewed ,tomatoes4 ,put a can of tomatoes in a saucepan1 with four ounces of butter1 a little salt and pepper1 a pinch of sugar1 and two tablespoonfuls of bread-crumbs4 ,boil five minutes1 and serve4 #cgh4 ,broiled ,tomatoes4 ,slice eight tomatoes1 sprinkle them thickly with bread-crumbs and a little butter1 broil them on a moderate fire1 and1 when a bright yellow color on top1 serve them on a dish in a circle1 one on top of the other4 #cgi4 ,farcied ,tomatoes4 ,take eight medium-sized1 firm tomatoes1 cut a hole on top of each1 and scoop out the inside of the tomato1 chop an onion1 put it in a saucepan on the fire1 with an ounce of butter1 to simmer gently4 ,when slightly colored1 add six ounces of bread-crumbs1 which you have soaked in water1 and then pressed out nearly all the moisture1 a dozen chopped mushrooms1 a tablespoonful of chopped parsley1 a pinch of salt1 pepper1 and thyme chopped fine1 a little red pepper1 and four tablespoonfuls of tomato sauce 7,art4 #ij72 mix all well together1 and then fill the inside of your tomatoes4 ,sprinkle the tops of each with bread-crumbs and a little melted butter4 ,send them to the oven1 and1 when colored a light brown on top1 serve1 with a tomato sauce around them4 #chj4 ,boiled ,onions4 ,peel a dozen medium-sized white onions1 boil them in a quart of water with a little salt4 ,when very tender1 drain them1 and serve with a butter sauce 7,art4 #hd71 or a sauce bchamel 7,art4 #hc74 #cha4 ,fried ,onions4 ,peel eight medium-sized onions1 cut them in slices across the top1 roll them in flour1 fry them in hot lard1 drain1 and serve4 #chb4 ,onions ,glacs4 ,peel a dozen small onions1 color them lightly in a frying-pan on the fire with a little lard4 ,then put them in a saucepan with half a pint of consomm 7stock1 ,art4 #a71 a pinch of salt1 pepper1 and nutmeg4 ,simmer very gently until the consomm is reduced three quarters1 then pour it on a dish1 your onions placed on top1 and serve4 #chc4 ,fried ,egg-,plant4 ,peel an egg-plant1 cut it in slices about a third of an inch thick1 dip them in three beaten eggs1 to which you have added a pinch of salt and pepper4 ,sprinkle them with bread-crumbs1 and fry them in very hot lard1 drain1 and serve them4 #chd4 ,egg-,plant farcied4 ,take four small egg-plants1 peel them and separate them in two1 scoop out the inside1 which fill with a chicken farce 7,art4 #aa71 and sprinkle a few bread-crumbs on top4 ,cut an onion and a carrot in slices1 and put them in a saucepan1 with a branch of thyme1 a bay-leaf1 two cloves1 and a clove of garlic4 ,place your egg-plants on top4 ,moisten within three quarters of their height with consomm 7stock1 ,art4 #a71 and a claret-glass of white wine4 ,put them in the oven for an hour1 pouring over them1 from time to time1 some of the liquid in the pan4 ,pour over them half a pint of ,spanish sauce 7,art4 #hj71 to which you have added a wineglass of sherry1 and serve4 #che4 ,cucumbers farcied4 ,divide four medium-sized cucumbers in two1 after having pared them4 ,scoop out the inside and fill with a chicken farce 7,art4 #aa74 ,put a sliced onion in a saucepan on the fire1 with three slices of ham cut thin1 place your cucumbers on top1 moisten with a claret-glass of white wine1 and the same of ,spanish sauce 7,art4 #hj74 ,then send them to the oven1 pouring over them1 from time to time1 the liquid in the pan1 which1 when the cucumbers are sufficiently done1 strain1 pour over your cucumbers on a dish1 and serve4 #chf4 ,cucumbers with ,cream4 ,peel half a dozen cucumbers1 cut them in medium-sized square pieces1 soak them for two hours in some vinegar1 and a pinch of salt4 ,turn them over from time to time1 drain them1 and dry them on a cloth1 pressing the moisture from them4 ,put them in a saucepan on the fire1 with an ounce of butter1 half a pint of consomm 7stock1 ,art4 #a71 several branches of parsley1 inclosing two cloves1 two branches of thyme1 a clove of garlic1 and tie all together1 add a pinch of salt4 ,when they are cooked1 drain them1 add them to half a pint of bchamel sauce 7,art4 #hc71 the juice of half a lemon1 a tablespoonful of chopped parsley1 and serve very hot4 #chg4 ,lentils la ,matre d',htel4 ,wash three pints of lentils1 put them in a saucepan with two quarts of water and a pinch of salt4 ,boil them very slowly for an hour1 or until perfectly tender1 then drain them1 put them in a saucepan on the fire for a moment1 with four ounces of butter1 a little salt1 a pinch of pepper1 nutmeg1 and a tablespoonful of chopped parsley4 ,remove your saucepan from the fire1 mix the yolks of two eggs in two tablespoonfuls of water1 add them to your lentils1 mixing all well together1 and serve4 #chh4 ,pure of ,lentils4 ,prepare and boil as the foregoing1 press them through a sieve1 add about three ounces of butter1 salt1 pepper1 and a very little nutmeg4 ,heat them on the fire for a few moments1 and serve4 #chi4 ,celery with ,marrow4 ,remove the green leaves from a bunch of celery1 scrape the roots1 cut the celery in pieces of about five inches long1 wash them well1 and put them in a saucepan1 with plenty of water1 and a little salt1 and boil them ten minutes4 ,then put them in cold water for a moment4 ,cover the bottom of a saucepan with thin pieces of pork1 a sliced onion and carrot1 and several branches of parsley1 inclosing three cloves1 three pepper-corns1 two bay-leaves1 two branches of thyme1 a clove of garlic1 and tie all together1 and then put your celery on top1 nearly cover with consomm 7stock1 ,art4 #a71 add the juice of a lemon1 and place a buttered paper on top4 ,simmer gently for an hour and a half4 ,heat half a pint of ,spanish sauce 7,art4 #hj71 with a glass of sherry1 pour over your celery1 and place on top some beef marrow1 which you have previously soaked in water for four hours1 then boiled ten minutes1 and cut in round pieces the size of a fifty-cent piece4 #cij4 ,celery with ,white ,sauce4 ,clean and wash a bunch of celery1 which boil until tender1 in plenty of water and a little salt1 drain1 and serve with a white or butter sauce 7,art4 #hd71 or a sauce ,allemande 7,art4 #ha74 #cia4 ,fried ,celery1 ,tomato ,sauce4 ,prepare and boil a bunch of celery as the foregoing2 then drain it4 ,put in a bowl half a pound of flour1 two eggs1 and a little water4 ,mix well together until you have a soft1 smooth paste1 thin enough to pour from a spoon4 ,cut your celery into pieces about five inches long1 cover them with your paste1 fry them in hot lard until a light brown2 drain1 and serve with a tomato sauce 7,art4 #ij74 #cib4 ,pure of ,celery4 ,wash and clean two bunches of celery1 cut them in pieces1 and boil them in three quarts of water1 with a little salt2 when boiled thoroughly tender1 drain1 and add them to half a pint of bchamel sauce 7,art4 #hc71 a pinch of salt1 pepper1 and nutmeg4 ,boil ten minutes1 press through a sieve1 put back in the saucepan to heat again1 and serve4 #cic4 ,horse-,radish ,sauce 7cold74 ,grate four ounces of horse-radish1 to which add four ounces of bread-crumbs1 and press through a sieve2 add a glass of cream1 a pinch of salt1 and a tablespoonful of vinegar2 mix all well together1 and serve4 #cid4 ,horse-,radish ,sauce 7hot74 ,prepare the same as the above1 adding two ounces of bread-crumbs1 instead of four2 heat all together in a saucepan1 and serve4 #cie4 ,braised ,lettuce1 ,madeira ,sauce4 ,wash eight lettuce1 blanch them ten minutes in boiling water1 then put them for a moment in cold water1 and press out all the moisture4 ,spread thin pieces of pork on the bottom of a saucepan1 a sliced carrot and onion1 several branches of parsley1 a little pepper1 salt1 and nutmeg1 and the lettuce on top4 ,moisten three quarters of their height with consomm 7stock1 ,art4 #a71 cover with a buttered paper1 simmer gently two hours1 drain them well1 and serve them with half a pint of very hot ,spanish sauce 7,art4 #hj71 to which you have added a wineglass of sherry or madeira4 #cif4 ,farcied ,lettuce4 ,boil eight lettuce as the foregoing1 and1 after you have put them in cold water for a moment1 dry them with a cloth and press out all the moisture2 divide them partly in two1 without allowing them to fall apart2 place in each lettuce about two ounces of chicken farce 7,art4 #aa71 which cover with the leaves of your lettuce2 shape them neatly1 wrap them and tie them up in thin pieces of pork1 and finish cooking as the foregoing2 remove the pieces of pork1 and serve with a ,spanish sauce 7,art4 #hj74 #cig4 ,turnips with ,cream4 ,peel and boil in plenty of water and a little salt1 ten white turnips2 when very tender1 drain them and pour over them half a pint of bchamel sauce 7,art4 #hc71 to which you have added two tablespoonfuls of cream4 #cih4 ,pure of ,turnips4 ,peel and wash about fifteen white turnips1 boil them in plenty of water and a little salt until perfectly tender2 drain them1 put them through a sieve1 add two ounces of butter1 a little salt1 pepper1 and nutmeg2 and serve very hot4 #cii4 ,turnips ,glacs au ,jus4 ,peel and wash about ten white turnips1 cut them perfectly round1 boil them ten minutes1 put them in cold water for a moment1 then place them in a saucepan with a pinch of pepper1 nutmeg1 and sugar1 and half a pint of consomm 7stock1 ,art4 #a74 ,simmer gently until perfectly tender2 mix with the blade of a knife1 on a table1 half an ounce of butter and a teaspoonful of flour1 which add to your turnips2 boil for a few minutes1 so as to mix thoroughly with your sauce1 and serve4 #djj4 ,beets with ,butter4 ,peel and wash a dozen small beets1 boil them in three quarts of water1 and1 when perfectly tender1 put them in cold water for a moment1 cut them in thin slices1 put them in a saucepan with two ounces of butter and a pinch of salt2 serve very hot4 ,you may also boil them and serve them with a sauce bchamel 7,art4 #hc71 to which you have added two tablespoonfuls of cream4 #dja4 ,pickled ,beets4 ,boil ten medium-sized beets1 cut them in slices1 and put them in a bowl with six cloves1 six pepper-corns1 six bay-leaves1 three cloves of garlic peeled1 and half an ounce of salt2 almost cover them with vinegar and water in equal quantity2 serve very cold4 #djb4 ,broiled ,mushrooms4 ,take some mushrooms1 in quantity according to their size1 peel them1 wash1 and then dry them on a cloth4 ,broil them on a gentle fire1 a little butter on top1 and1 when colored on both sides1 put an ounce of melted butter on a dish1 the juice of lemon1 a tablespoonful of chopped parsley1 mix all well together1 and serve your mushrooms on top2 or serve the mushrooms singly on very hot toast1 on which you have put a little butter4 #djc4 ,stewed ,mushrooms1 ,spanish ,sauce4 ,put half a pint of ,spanish sauce 7,art4 #hj7 in a saucepan1 with a sherry-glass of sherry1 add your mushrooms1 stew about five minutes1 and serve4 #djd4 ,stewed ,mushrooms la ,princesse4 ,put into a saucepan a gill of sauce ,allemande 7,art4 #ha71 a glass of cream1 a pinch of pepper1 nutmeg1 an ounce of butter1 and the juice of a lemon1 add some mushrooms1 which you have peeled and washed1 and a tablespoonful of chopped parsley4 ,boil for a few moments1 and serve very hot4 #dje4 ,mushrooms au ,gratin4 ,reduce on the fire ten minutes a cup of ,allemande sauce 7,art4 #ha71 pour it over some mushrooms1 in a deep dish1 sprinkle with bread-crumbs1 and pour a little melted butter on top1 send to the oven1 and1 when colored a light brown1 serve4 #djf4 ,mushrooms au ,gratin 7another way74 ,wash and cut off the stalks of about a dozen as large mushrooms as possible4 ,peel and chop fine an onion1 which put in a saucepan on the fire1 with an ounce of butter4 ,simmer very gently1 and1 when the onion is colored slightly1 add the stalks of your mushrooms1 which you have chopped fine1 six ounces of bread-crumbs1 which you have soaked in consomm 7,art4 #a7 and then pressed until nearly dry1 a pinch of salt1 pepper1 and nutmeg1 and four tablespoonfuls of tomato sauce4 ,mix all well together1 and boil ten minutes4 ,then fill your mushrooms with the above mixture1 sprinkle some bread-crumbs1 and put a little melted butter on top4 ,send them to a gentle oven1 until colored a light brown1 and serve on toast1 or with a ,spanish sauce 7,art4 #hj71 to which add a glass of sherry1 or with an ,italian sauce 7,art4 #ic71 or a tomato sauce 7,art4 #ij74 #djg4 ,squash4 ,peel and wash a squash1 open it and take out the seeds1 put it in a saucepan1 with two quarts of water and a pinch of salt4 ,when boiled tender1 allow it to drain fifteen minutes1 press it through a sieve1 put it in a saucepan with four ounces of butter1 a pinch of salt1 and a little nutmeg1 and serve very hot4 #djh4 ,carrots ,sauts au ,beurre4 ,scrape and wash some very young carrots1 and boil them with a little salt1 either whole or cut in pieces4 ,when very tender1 drain them1 and put them in a saucepan1 with some butter1 a pinch of salt1 and a tablespoonful of chopped parsley4 ,serve very hot4 ,you may also serve them boiled1 with a sauce bchamel 7,art4 #hc74 #dji4 ,chiccory with ,cream4 ,wash some chiccory1 and boil for thirty minutes in three quarts of water1 with a little salt4 ,then put in cold water for a moment1 drain1 and press the moisture from it4 ,chop it very fine4 ,put in a saucepan two ounces of butter1 a tablespoonful of flour1 a pinch of salt1 pepper1 and nutmeg2 mix all well together1 and add a glass of cream1 and the same of consomm 7,art4 #a74 ,stir with a spoon on the fire until beginning to boil1 then add your chiccory1 and boil ten minutes4 ,mix with the yolks of three eggs a tablespoonful of cream1 remove your saucepan from the fire1 stir in your eggs1 and serve4 ,place on top of the chiccory two hard-boiled eggs cut in quarters4 #daj4 ,cabbage ,saut au ,beurre4 ,wash a cabbage1 of about two pounds1 boil it in two quarts of water1 with a little salt1 for about an hour4 ,put it for a moment in cold water1 drain it1 press out all the moisture1 chop it1 not too fine1 and put it in a saucepan1 with four ounces of butter1 a pinch of salt and pepper1 and serve very hot4 #daa4 ,cabbage au ,gratin4 ,wash a cabbage1 of about three pounds1 boil it in boiling water about twenty minutes1 then put it in cold water for a moment4 ,drain it1 carefully press out all moisture1 and place it in a saucepan1 with half a pint of consomm 7stock1 ,art4 #a71 four ounces of butter1 a little salt1 pepper1 and nutmeg4 ,boil two hours4 ,place it in a deep dish1 cover it with a sauce ,allemande 7,art4 #ha74 ,sprinkle bread-crumbs and grated cheese on top1 and send to the oven until colored a nice brown4 #dab4 ,cabbage farcied4 ,wash a cabbage1 of about three pounds1 put it in boiling water and boil for half an hour1 then plunge it in cold water for a moment4 ,chop fine a pound and a half of fresh pork1 season with salt1 pepper1 nutmeg1 and a little thyme4 ,remove the leaves from the center of your cabbage1 and fill it with the above ingredients4 ,tie a buttered paper around the cabbage1 and place a slice of thin pork on top4 ,then put your cabbage in a saucepan1 filling it half the height of the cabbage with consomm 7stock1 ,art4 #a74 ,send it to the oven for about two hours1 basting frequently with the consomm4 ,remove this buttered paper and pork1 and serve around it a ,spanish sauce 7,art4 #hj71 to which you have added the juice of a lemon4 #dac4 ,brussels ,sprouts4 ,scrape and wash well two quarts of ,brussels sprouts1 put them in three quarts of boiling water1 with half an ounce of salt4 ,boil rapidly until perfectly tender1 drain them1 and put them in a saucepan1 with four ounces of butter4 ,mix well together1 and1 when very hot1 serve instantly4 #dad4 ,stewed ,corn with ,cream4 ,boil ten ears of corn1 then cut the corn from the cob1 and put it in a saucepan1 with two ounces of butter1 a pinch of salt1 and two glasses of cream4 ,boil gently ten minutes1 and serve4 #dae4 ,new ,orleans ,corn ,pudding4 ,grate six ears of raw corn1 which mix with a pint of milk and four eggs well beaten1 add a little salt and white pepper1 and send to the oven until colored a light brown on top4 #daf4 ,macdoine of ,vegetables4 ,cut two ounces of carrots 7with a vegetable-cutter or with a knife7 in small pieces1 and two ounces of turnips cut in the same manner1 boil them until tender1 and drain them4 ,also boil the same quantity of string-beans1 cut in small pieces1 and an equal portion of asparagus ends1 and the tops of cauliflowers and green peas1 which1 when boiled very tender1 drain4 ,take half a pint of ,spanish sauce1 boil it a few minutes1 with a pinch of sugar and nutmeg1 add your vegetables1 boil five minutes1 and serve4 ,instead of ,spanish sauce1 you may also add your vegetables to a sauce ,allemande 7,art4 #ha71 with a pinch of sugar and nutmeg4 ,heat your sauce until very hot1 but do not allow it to boil4 ,the vegetables for the above must all be boiled separately1 as1 in the same length of time1 all will not be equally cooked4 ,if you desire to avoid the trouble of preparing these vegetables yourself1 they may be procured at any grocer's1 canned or in bottles4 #dag4 ,sourcrout4 ,wash a quart of sourcrout1 which drain1 and put in a saucepan1 with half a pound of bacon1 a good pinch of pepper1 and moisten with sufficient stock 7from which the grease has not been removed7 to cover it4 ,boil gently an hour and a half1 add eight small sausages1 which place in the middle of your sourcrout1 boil thirty minutes1 remove your bacon and sausages1 drain the sourcrout1 which arrange on a dish1 placing the sausages around it1 and also the bacon1 cut in small pieces4 ,you may serve with this dish1 if desired1 a dish of mashed potatoes4 #dah4 ,lima ,beans4 ,boil three pints of ,lima beans in plenty of water1 and a little salt1 until quite tender4 ,drain them and put them in a saucepan on the fire1 with two ounces of butter1 a pinch of salt1 pepper1 and nutmeg4 ,mix two yolks of eggs in a tablespoonful of water and the juice of a lemon1 add them to your beans1 with a tablespoonful of chopped parsley1 and serve4 #dai4 ,succotash4 ,take a pint and a half of boiled ,lima beans1 and the same of boiled corn1 cut from the cob4 ,mix them together in a saucepan on the fire1 with six ounces of butter1 half a glass of milk1 a pinch of salt1 pepper1 and nutmeg1 and serve very hot4 #dbj4 ,dried ,lima ,beans4 ,soak three pints of ,lima beans in water for twelve hours1 and proceed as for fresh ,lima beans 7,art4 #dah74 #dba4 ,mashed ,potatoes4 ,peel and wash eight medium-sized potatoes1 cut them in pieces1 and put them in a saucepan with a quart of cold water and a little salt4 ,boil until perfectly tender1 drain1 press through a sieve1 and put them in a saucepan1 with a pinch of salt and a glass of milk1 and serve hot4 #dbb4 ,baked ,mashed ,potatoes4 ,prepare your potatoes as the above1 with the exception of the milk1 place them in a pan in the oven1 with some melted butter on top1 and1 when well browned1 serve4 #dbc4 ,potato ,croquettes4 ,boil four potatoes1 drain them1 press them through a sieve1 and then put them in a saucepan with an ounce of butter1 a pinch of salt1 pepper1 nutmeg1 and sugar4 ,heat them well1 and add an egg4 ,let your mixture become very cold1 form it into croquettes4 ,beat up three eggs1 into which dip each croquette1 and cover entirely with egg1 then roll them in bread-crumbs1 and fry in hot lard4 ,when colored a light brown1 drain them1 and serve very hot4 #dbd4 ,mashed ,potatoes with ,bacon4 ,cut a quarter of a pound of bacon in small pieces1 also an onion1 put them in a saucepan on the fire1 and1 when the onion begins to color1 add a pint of water1 several branches of parsley1 inclosing two cloves1 a branch of thyme1 two bay-leaves1 and tie all together2 add eight potatoes1 which you have washed1 peeled1 and cut in quarters1 a pinch of pepper and nutmeg4 ,when the potatoes are thoroughly cooked1 remove your parsley with its seasoning1 mash the potatoes well in the saucepan1 and serve4 #dbe4 ,potatoes l',anglaise4 ,wash eight potatoes1 and boil them in cold water1 with a pinch of salt4 ,when thoroughly done1 peel them1 cut them in thin round slices1 put them1 with three ounces of butter1 a pinch of salt1 pepper1 and nutmeg1 in a saucepan on the fire1 and1 when very hot1 serve4 #dbf4 ,potatoes la ,matre d',htel4 ,prepare your potatoes as the above4 ,just before serving add the juice of a lemon and a tablespoonful of chopped parsley4 ,another manner of preparing them3 ,proceed as for the foregoing1 with the addition of half a glass of cream4 #dbg4 ,potatoes ,sauts4 ,prepare as the foregoing2 then put them in a saucepan on the fire1 with four ounces of melted butter and a pinch of salt2 toss them in the pan until they are a good color1 and serve them with a little chopped parsley on top4 #dbh4 ,potatoes la ,lyonnaise4 ,boil your potatoes1 and1 when cold1 cut them in round slices of medium thickness2 cut two onions in slices1 and put them with four ounces of butter in a frying-pan2 when your onions are colored very slightly1 add your potatoes1 toss them in the pan until they are a good color1 drain them1 and serve them with chopped parsley sprinkled over them4 #dbi4 ,potatoes la ,provenale4 ,boil your potatoes1 and1 when cold1 cut them in quarters2 put in a saucepan on the fire for five minutes four tablespoonfuls of oil1 a pinch of green onion1 and quarter of the rind of a lemon chopped fine2 then mix with your ingredients a tablespoonful of flour2 add your potatoes1 a little salt1 pepper1 nutmeg1 and two ounces of butter2 serve very hot1 with some chopped parsley sprinkled on top4 #dcj4 ,hashed ,potatoes with ,cream4 ,boil your potatoes1 and1 when cold1 hash them fine1 and put them in a saucepan with half a pint of cream1 salt1 pepper1 a little nutmeg1 and four ounces of butter2 serve when very hot4 #dca4 ,baked ,hashed ,potatoes4 ,prepare as the foregoing2 then put them in a dish about an inch and a half deep1 level the potatoes on top with the blade of a knife1 put a little melted butter on top1 and send to the oven until nicely browned4 #dcb4 ,potatoes l',anna4 ,cut up some raw potatoes very fine1 put them in cold water for six hours1 then drain them1 season with salt and plenty of pepper2 put them in a well-buttered pan1 sprinkle bread-crumbs on top1 and enough melted butter to cover them2 send them to a very hot oven for about thirty-five minutes1 or until they are well browned4 ,just before serving1 drain off the butter1 and put them on a dish4 #dcc4 ,fried ,potatoes4 ,peel eight medium-sized potatoes1 cut them in slices1 not too thick2 wash them1 then dry them on a napkin1 fry them in plenty of hot lard on a quick fire1 and1 when a light brown1 drain them1 sprinkle them with salt1 and serve4 #dcd4 ,fried ,potatoes en ,julienne4 ,prepare and cook them as the above1 and cut them in long1 thin strips4 #dce4 ,saratoga ,potatoes4 ,peel a pint of rather small potatoes1 wash them in cold water1 dry them on a napkin1 and cut them in as thin slices as possible2 then put half of your potatoes in a liberal quantity of very hot lard1 taking care that they do not stick to each other4 ,fry them on a very quick fire1 and1 when a light brown and very crisp1 drain them1 and fry the remaining half4 ,sprinkle a little salt on top1 and serve them on a very hot dish4 #dcf4 ,potatoes la ,hollandaise4 ,peel and wash fifteen medium-sized long potatoes1 put them in cold water with a little salt1 boil them1 and1 when well done1 put them in a saucepan on the fire with two ounces of melted butter1 remove them to the back of the range so as not to boil1 shake them in the saucepan from time to time1 and1 when they have absorbed the butter1 serve them in a very hot dish1 and pour over them a sauce ,hollandaise 7,art4 #he74 #dcg4 ,potatoes farcied4 ,wash ten medium-sized potatoes--long potatoes1 if you have them4 ,bake them1 and cut the tops off with a sharp knife1 and with a teaspoon scoop out the inside of each potato1 which put in a bowl with two ounces of butter and the yolks of two eggs1 a pinch of salt1 pepper1 and sugar4 ,fill the skins of your potatoes with this mixture1 cover them with their tops1 heat them well in the oven1 and serve them very hot on a napkin4 ,you may also prepare them with half potato and the other half chopped meat2 finish the same1 taking care to serve very hot4 #dch4 ,potatoes la ,parisienne4 ,peel and wash ten potatoes1 scoop them out in little round balls with a potato-cutter for the purpose1 which may be procured at any hardware-shop4 ,boil them five minutes1 then put them in a frying-pan on the fire1 with four ounces of melted butter1 stir them in the pan1 so that every potato shall be covered with butter1 and send them to the oven to color4 ,sprinkle some salt and a little chopped parsley over them1 and serve4 #dci4 ,potatoes la ,duchesse4 ,peel eight potatoes1 cut them in pieces1 wash them1 and put them in a saucepan1 with a quart of water and a pinch of salt4 ,when they are thoroughly boiled1 drain them1 and put the saucepan at the side of the fire for ten minutes4 ,then add to them two ounces of butter1 two eggs1 a pinch of salt1 the same of sugar1 and press through a sieve4 ,form this mixture into little oval loaves1 flat on top1 on which1 with the point of a knife1 make designs1 according to your taste4 ,put a little melted butter on top1 send to the oven1 and1 when colored a nice brown1 serve4 #ddj4 ,potatoes la ,parmentire4 ,peel some potatoes1 and cut them in form of a cork about three inches long1 put them in a saucepan on the fire1 with enough ,spanish sauce 7,art4 #hj7 to cover them1 a pinch of salt1 pepper1 and sugar1 and a glass of sherry4 ,simmer gently until the potatoes are perfectly tender1 strain your sauce1 pour it over your potatoes1 and serve4 #dda4 ,ragot of ,potatoes la ,paysanne4 ,cut a bunch of chiccory in two through the middle1 which boil fifteen minutes1 put in cold water for a moment1 drain1 and press out all moisture4 ,peel ten potatoes1 place them in a saucepan1 with enough consomm 7stock1 ,art4 #a7 to cover them1 add your chiccory1 three leeks cut in slices1 a little salt1 and season highly with pepper4 ,boil gently until your potatoes are nearly done1 then add a little chopped chervil1 and boil ten minutes longer4 ,your potatoes should be soft1 without breaking4 ,serve very hot4 #ddb4 ,pure of ,french ,chestnuts4 ,remove the shells from two pounds of ,french chestnuts1 put them in a frying-pan on the fire1 with an ounce and a half of lard4 ,turn them over in the pan every now and then1 and when you see that the species of skin which covers them is softened1 and may be removed without difficulty1 take them off the fire1 for the purpose of doing so4 ,then put them in a saucepan1 with a quart of consomm 7stock1 ,art4 #a71 and1 when the chestnuts are perfectly soft1 drain them1 press them through a sieve1 heat them again with four ounces of butter1 a pinch of salt and sugar1 and serve4 #ddc4 ,pure of ,artichokes4 ,take the under part of ten artichokes1 from which all leaves have been removed4 ,boil them in water and a little salt1 drain them1 and put them in a saucepan with a tablespoonful of flour1 a pinch of salt1 pepper1 and nutmeg1 and a glass and a half of consomm 7stock1 ,art4 #a74 ,boil twenty minutes1 press through a sieve4 ,heat again on the fire1 and serve as a vegetable1 or garnish to meat or poultry4 #ddd4 ,pure of ,jerusalem ,artichokes4 ,scrape and wash fifteen ,jerusalem artichokes1 boil them until tender in a pint of consomm 7stock1 ,art4 #a74 ,drain them1 press them through a sieve1 put them in a saucepan1 with two ounces of butter1 a pinch of salt and pepper1 and1 when hot1 serve4 #dde4 ,jerusalem ,artichokes au ,gratin4 ,prepare and cook some artichokes exactly as for cauliflower au gratin 7,art4 #cfc74 #ddf4 ,pure of ,green ,peas4 ,wash a quart of green peas1 which put in a saucepan on the fire1 with three pints of water1 very little salt and pepper1 half an ounce of ham1 an onion cut in slices1 and boil until soft4 ,then press them through a sieve1 heat them again on the fire1 adding four ounces of butter1 a pinch of sugar1 and serve4 ,,chapter ,,vi4 ,,eggs1 ,,macaroni1 ,,salads1 ,,etc4 ,,eggs4 #ddg4 ,poached ,eggs4 ,put in a flat saucepan three pints of water1 a tablespoonful of vinegar1 and two pinches of salt4 ,when the water boils1 break your eggs into it1 and let them poach two or three minutes2 lift them out with a skimmer1 and serve each egg on toast4 #ddh4 ,fried ,eggs4 ,heat an ounce of butter in a frying-pan1 break into it eight eggs1 fry three or four minutes1 lift them out with a skimmer2 serve plain1 or with broiled ham or bacon cut in very thin slices4 #ddi4 ,eggs sur le ,plat4 ,butter well the bottom of a dish1 in which break eight eggs2 put them in a hot oven for four or five minutes1 and serve4 #dej4 ,scrambled ,eggs4 ,break a dozen eggs into a moderate-sized flat saucepan into which you have put two ounces of butter1 a pinch of salt and white pepper1 and half a glass of milk1 stirring all together with a wooden spoon4 ,when the eggs are thickened to a proper consistency1 serve very hot4 #dea4 ,scrambled ,eggs with ,peas4 ,same as foregoing1 adding half a pint of boiled peas4 #deb4 ,scrambled ,eggs with ,asparagus4 ,proceed as for the foregoing1 and1 instead of peas1 add the green ends of a bunch of asparagus4 #dec4 ,scrambled ,eggs with ,tomatoes4 ,proceed as for scrambled eggs 7,art4 #dej71 adding a quarter of a can of tomatoes1 from which you have drained the liquid4 #ded4 ,scrambled ,eggs with ,truffles4 ,proceed as for scrambled eggs1 adding a small box of chopped truffles4 #dee4 ,scrambled ,eggs with ,ham4 ,proceed as for scrambled eggs1 adding an ounce of lean cooked ham chopped fine4 #def4 ,eggs la ,tripe4 ,peel and chop six onions1 put them in a saucepan on the fire1 with two ounces of butter1 a pinch of salt1 pepper1 and nutmeg2 simmer them gently about an hour1 and then add to them a tablespoonful of flour1 which mix well with your onions2 moisten with half a pint of milk2 simmer gently1 stirring every now and then to prevent your sauce sticking to the saucepan2 then put it through a sieve and heat again on the fire1 adding a dozen hard-boiled eggs cut in round slices4 #deg4 ,eggs au ,beurre ,noir4 ,fry eight eggs2 then in a frying-pan put two ounces of butter1 a pinch of salt and pepper2 heat on the fire until it becomes black1 then add two tablespoonfuls of vinegar2 let it boil up again1 and pour it over your eggs4 #deh4 ,eggs l',aurore4 ,take a dozen hard-boiled eggs1 to which add half a pint of bchamel sauce 7,art4 #hc71 and put them on a dish2 sprinkle them on top with three yolks of hard-boiled eggs which you have previously pounded fine1 and mixed with an equal quantity of bread-crumbs4 ,add a little melted butter on top1 garnish with pieces of bread dipped in melted butter1 and send to the oven2 when colored a light brown1 serve4 #dei4 ,eggs with ,cream4 ,boil three sherry-glasses of cream1 which put in a large dish1 break into it a dozen eggs1 send to a moderate oven for about twelve minutes1 and serve4 #dfj4 ,eggs with ,cucumbers4 ,pare and cut in slices six cucumbers2 put them in a frying-pan with two ounces of butter1 a tablespoonful of chopped shallots1 the same of chopped parsley1 six tablespoonfuls of consomm 7stock1 ,art4 #a71 and mix all well together with a tablespoonful of flour1 a little salt1 pepper1 and nutmeg2 when the cucumbers are thoroughly done1 add a dozen hard-boiled eggs and a glass of cream2 boil five minutes1 and serve very hot4 #dfa4 ,poached ,eggs au ,jus4 ,put a pint of consomm 7stock1 ,art4 #a7 in a saucepan and reduce it one half2 poach eight eggs1 put them on a dish1 pour your consomm over them1 and serve4 #dfb4 ,poached ,eggs with ,asparagus4 ,cut off the green ends1 about half an inch in length1 of two bunches of asparagus2 wash them1 then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt2 if perfectly tender1 drain them and mix them with a gill of sauce ,allemande 7,art4 #ha7 and a pinch of sugar4 ,poach eight eggs1 place them on top of your asparagus1 and serve4 #dfc4 ,poached ,eggs with ,wine ,sauce4 ,poach ten eggs1 which place on toast and cover with a sauce ,allemande 7,art4 #ha7 to which you have added a wineglass of sherry4 #dfd4 ,eggs la ,marseillaise4 ,chop fine a clove of garlic1 to which add eight tablespoonfuls of sweet oil1 three tablespoonfuls of vinegar1 and a tablespoonful of anchovy sauce2 season highly with salt and pepper1 mix all well together1 add a tablespoonful of capers1 and place on top a dozen cold hard-boiled eggs cut in two4 #dfe4 ,eggs with ,sauce ,mayonnaise4 ,cut a dozen cold hard-boiled eggs in two1 which place on slices of toast1 and cover with a sauce ,mayonnaise 7,art4 #aac74 #dff4 ,eggs la ,huguenot4 ,put a glass of consomm 7stock1 ,art4 #a7 in a saucepan on the fire2 reduce three quarters1 pour it on a dish1 into which break a dozen eggs1 sprinkle them with salt and pepper1 send them to a moderate oven for about six or seven minutes1 and serve2 your eggs must be soft4 #dfg4 ,eggs en ,timbale4 ,break a dozen eggs in a bowl1 add a little salt1 pepper1 and a glass of cream2 beat them well1 strain them1 and put them in eight little tin molds which you have buttered2 then place these in a pan containing water2 send to the oven1 and1 when the eggs are sufficiently consistent to turn out of the molds1 serve very hot4 ,you may serve with this dish1 if desired1 a sauce bchamel 7,art4 #hc74 #dfh4 ,eggs la ,jardinire4 ,peel and cut in small pieces two onions1 which put in a saucepan on a gentle fire1 with two ounces of butter1 a little salt and pepper2 when beginning to color1 mix well with them a glass of cream1 which boil for a few moments and allow to become half cold2 then beat up well with the foregoing ingredient six eggs4 ,pour all together on a dish1 and send to a moderate oven for about six or seven minutes1 and1 when well colored on top1 serve4 #dfi4 ,poached ,eggs with ,pure of ,sorrel4 ,clean and wash well two quarts of sorrel1 put it in a saucepan with a pint of water and a pinch of salt2 after boiling a few moments1 drain it and press through a sieve2 then put it again in a saucepan with two ounces of butter1 a tablespoonful of flour1 a pinch of salt1 pepper1 and nutmeg2 when beginning to color slightly1 mix well with your sorrel two sherry-glasses of consomm 7stock1 ,art4 #a7 and a glass of cream4 ,boil ten minutes1 remove your saucepan from the fire1 and1 when boiling ceases1 add the yolks of two eggs well mixed in two tablespoonfuls of water or milk2 poach eight eggs1 place them on top of your pure of sorrel1 and serve4 #dgj4 ,aspic with ,eggs4 ,prepare some aspic 7,art4 #bgh71 pour a small quantity in a mold1 let it become perfectly cold1 then cover entirely with thin slices of cold ham2 put another layer of jelly on top1 and allow it to become cold1 as the first1 then place on top of this cold poached eggs1 which cover with a layer of jelly1 and1 when cold1 continue with alternate slices of ham1 jelly1 and eggs1 until your mold is filled1 which1 if hollow in the center1 fill with either some of the jelly cut in small pieces1 or a cold sauce remoulade 7,art4 #aji74 #dga4 ,eggs au ,gratin4 ,take two ounces of bread-crumbs1 the same of grated ,parmesan cheese1 an ounce of butter1 a pinch of pepper1 salt1 and nutmeg1 and the yolks of three eggs2 mix all well together and send to the oven2 when beginning to color1 break on top of this mixture eight eggs1 sprinkle some grated ,parmesan cheese on top1 and1 when the eggs are done1 serve immediately4 #dgb4 ,eggs la ,lyonnaise4 ,cut two onions in small pieces1 put them in a saucepan on a very gentle fire1 with two ounces of butter1 a pinch of salt1 pepper1 and nutmeg2 when colored1 add to them a gill of bchamel sauce 7,art4 #hc7 and twelve hard-boiled eggs cut in round slices2 pour all together in a dish1 cover with bread-crumbs and a very little melted butter2 send to the oven1 and1 when colored a light brown1 serve4 #dgc4 ,eggs la ,portugaise4 ,divide five hard-boiled eggs in two1 cutting them through their length2 pound the yolks in a mortar1 with an equal quantity of butter1 and fresh bread-crumbs which you have soaked in milk1 and then press from them nearly all moisture2 add a little salt1 pepper1 and nutmeg1 pound all well together1 and then thoroughly mix with these ingredients a raw egg2 fill each half of your white of egg with the foregoing paste1 giving to it the form of a whole egg2 dip each egg in beaten eggs1 cover with bread-crumbs1 fry in hot lard1 and serve plain or with a tomato sauce 7,art4 #ij74 #dgd4 ,eggs en ,turban4 ,cut ten hard-boiled eggs in two around the middle2 make a farce as in the preceding article2 take the end1 about five inches in length1 of a round loaf1 which place in a buttered pan1 with half of your farce arranged in a circle around it2 place your eggs on top of this1 one quite close to the other1 cover them all but the ends with your farce2 butter a paper1 which should be the height of your eggs1 tie it around them1 put a little melted butter on top of the eggs1 and send to the oven for about thirty-five minutes4 ,see if your farce is firm1 remove the round of bread in the middle1 also the buttered paper2 pour in the middle a sauce bchamel 7,art4 #hc71 to which you have added a teaspoonful of chopped parsley1 and serve4 #dge4 ,poached ,eggs with ,anchovy ,sauce4 ,take half a pint of white or butter sauce 7,art4 #hd71 to which add a teaspoonful of anchovy sauce and the juice of a lemon2 poach eight eggs1 pour the sauce over them1 and serve4 #dgf4 ,poached ,eggs with ,anchovy ,toast4 ,spread eight pieces of toast with anchovy paste1 on which put a little glaze 7,art4 #agi72 poach eight eggs1 place each egg on a piece of toast1 and serve very hot4 #dgg4 ,curried ,eggs with ,rice4 ,cut in two1 lengthwise1 ten hard-boiled eggs1 add them to half a pint of very hot ,allemande sauce 7,art4 #ha71 to which add a teaspoonful of curry paste2 serve them with a border of boiled rice1 or the rice in the center and the eggs and sauce around it4 #dgh4 ,omelette 7plain74 ,take twelve eggs1 beat them up with a fork for a moment only1 so as to mix the yolks and the whites well together1 adding a little pepper and salt4 ,put in an omelette-pan or frying-pan two ounces of butter1 to which1 when melted1 add your eggs1 stir them with a fork1 and1 when beginning to thicken1 fold in two1 and serve immediately4 #dgi4 ,omelette aux ,fines ,herbes4 ,prepare as the foregoing1 mixing with the eggs1 before putting them in the pan1 a tablespoonful of chopped parsley4 #dhj4 ,omelette with ,cheese4 ,prepare as for plain omelette 7,art4 #dgh71 adding to the eggs1 before putting them in the pan1 two ounces of grated ,american cheese1 or equal parts of ,american and ,parmesan cheese4 #dha4 ,omelette with ,onions4 ,peel and cut in small pieces two medium-sized onions1 and put them in a frying-pan on a gentle fire with two ounces of butter4 ,when very slightly colored1 add to them twelve eggs1 which you have beaten for a moment with a fork1 and seasoned with a little pepper and salt4 ,finish as for plain omelette 7,art4 #dgh74 #dhb4 ,omelette with ,peas4 ,beat up twelve eggs with a fork1 add a pinch of salt1 pepper1 and sugar1 a gill of boiled green peas1 from which you have drained all moisture1 and finish as for plain omelette 7,art4 #dgh74 #dhc4 ,omelette with ,asparagus ,tops4 ,cut off the green ends1 about an inch in length1 of a bunch of asparagus1 boil them in a quart of water1 with a little salt1 drain off all moisture from them4 ,mix them with a dozen beaten eggs1 and finish as for plain omelette 7,art4 #dgh74 #dhd4 ,omelette with ,sorrel4 ,clean and wash well two handfuls of sorrel1 press out all the moisture1 chop it very fine1 and put it in a frying-pan on the fire1 with two ounces of butter1 for about five minutes4 ,beat up twelve eggs with a little salt and pepper1 add them to your sorrel in the pan1 and finish as for plain omelette 7,art4 #dgh74 #dhe4 ,omelette with ,tomatoes4 ,beat up twelve eggs for a moment1 with a little pepper and salt1 add to them about four ounces of tomatoes--if canned tomatoes1 drain off the liquid from them4 ,put two ounces of butter in an omelette-pan 7or frying-pan71 add your eggs1 and finish as for plain omelette4 ,you may pour a little tomato sauce 7,art4 #ia7 around your omelette4 #dhf4 ,omelette with ,mushrooms4 ,put half a pint of ,spanish sauce 7,art4 #hj7 and a wineglass of sherry in a saucepan on the fire4 ,reduce one half1 and add half a box of mushrooms cut in quarters4 ,beat up twelve eggs 7for a moment only1 so as to mix the whites and yolks7 with a little salt1 pepper1 and nutmeg4 ,put two ounces of butter in an omelette-pan 7or frying-pan71 and1 when melted1 add your eggs4 ,when beginning to thicken1 take out the mushrooms with a spoon from your sauce and place them on your omelette1 which fold in two1 and serve1 with your sauce poured around it4 #dhg4 ,omelette with ,kidneys4 ,cut in pieces six sheep's kidneys1 from which you have removed the skin1 and put them in a frying-pan on the fire1 with half an ounce of butter1 a little salt1 pepper1 and nutmeg4 ,toss them in the pan until they are quite firm1 then add a teaspoonful of flour1 a wineglass of sherry1 and three times as much consomm 7stock74 ,boil ten minutes1 and finish as for plain omelette 7,art4 #dgh74 #dhh4 ,omelette with ,chickens' ,livers4 ,cook six chickens' livers1 as the kidneys in the foregoing1 and finish as for plain omelette 7,art4 #dgh74 #dhi4 ,omelette with ,smoked ,beef4 ,chop fine four ounces of smoked beef1 to which add twelve beaten eggs1 and finish as for plain omelette 7,art4 #dgh74 #dij4 ,omelette with ,ham4 ,chop fine four ounces of lean ham1 to which add twelve beaten eggs1 and finish as for plain omelette 7,art4 #dgh74 #dia4 ,spanish ,omelette4 ,peel and chop fine two cloves of garlic1 which put in a frying-pan on the fire with two tablespoonfuls of oil1 let them color slightly4 ,break in a bowl a dozen eggs1 which beat up with a fork1 add four ounces of canned tomatoes 7from which you have drained as much moisture as possible71 a pinch of salt and pepper1 and a tablespoonful of chopped parsley2 add an ounce of butter to your garlics and oil1 beat all together1 and add your eggs with the above ingredients4 ,allow them to remain a few seconds in the pan1 fold the omelette in two1 and serve plain1 or with a tomato sauce 7,art4 #ij7 around it4 ,you may also add to the omelette a little green pepper and a few mushrooms cut in slices4 ,,macaroni4 #dib4 ,macaroni with ,cream4 ,put a pound of macaroni in a saucepan on the fire1 with three quarts of boiling water and half an ounce of salt4 ,boil it about twelve minutes1 or until very tender1 then drain it4 ,put four ounces of butter in a saucepan1 with a tablespoonful of flour1 a pinch of salt1 pepper1 and nutmeg4 ,mix all well together1 then add two ounces of grated ,parmesan cheese and four ounces of ,gruyre cheese4 ,moisten with a glass of milk and a glass of cream2 stir all together1 boil for a moment1 add your macaroni1 and serve4 #dic4 ,macaroni l',italienne4 ,boil a pound of macaroni as the foregoing1 and drain it4 ,peel and cut an onion in small pieces1 which put into a saucepan1 with four ounces of butter4 ,when very slightly colored1 add a teaspoonful of flour1 a little salt1 pepper1 nutmeg1 and about four wineglasses of the juice of tomatoes2 boil gently2 add two ounces of grated ,parmesan cheese and the same of ,gruyre cheese4 ,mix all thoroughly together1 add your macaroni1 and1 when very hot1 serve4 #did4 ,macaroni la ,milanaise4 ,boil a pound of macaroni as the foregoing4 ,put it in a saucepan1 with a pint of tomato sauce 7,art4 #ij71 two ounces of ,gruyre cheese1 and the same of ,parmesan1 an ounce of smoked tongue cut in thin strips1 and the same of ham also cut in strips1 and the same of truffles and mushrooms chopped fine4 ,mix all well together1 and serve very hot4 #die4 ,macaroni la ,napolitaine4 ,put two pounds of a leg of veal1 with an ounce of butter1 in a saucepan on the fire4 ,when well colored on both sides1 moisten with a quart of consomm 7,art4 ,i71 and boil gently about three hours1 or until your consomm is reduced two thirds1 then strain it1 and put it in a saucepan1 with a pint of tomato sauce1 two ounces of ,parmesan and four ounces of ,gruyre cheese1 grated1 a pinch of salt1 pepper1 and nutmeg1 and boil gently4 ,boil a pound of macaroni in water1 with a little salt1 add it to your sauce1 simmer at the side of the range for half an hour1 and serve4 ,the veal is sometimes served on a dish1 the macaroni on top4 #dif4 ,baked ,macaroni4 ,prepare the macaroni as for macaroni with cream 7,art4 #dib71 put it on a dish and sprinkle some bread-crumbs on top1 to which add a few pieces of butter4 ,send to a moderate oven1 and1 when colored a light brown1 serve4 #dig4 ,spaghetti4 ,boil a pound of spaghetti in three quarts of water and a little salt4 ,boil gently until quite tender4 ,peel and chop fine two cloves of garlic1 put them in a saucepan with four tablespoonfuls of oil2 when very lightly colored1 moisten with a quart of tomato sauce 7,art4 #ij71 two pinches of salt1 the same of pepper1 and a little nutmeg2 then add your spaghetti4 ,put it at the side of the range to simmer gently for half an hour1 and serve very hot4 #dih4 ,risotto ,napolitaine4 ,cut a medium-sized onion in small pieces1 which put in a saucepan1 with an ounce of butter1 on a moderate fire1 for about fifteen minutes1 or until colored lightly4 ,wash a pound of rice1 blanch it for ten minutes in boiling water1 then put it in cold water for a moment1 drain1 put it in a saucepan at the side of the range1 with your onions1 and a quart of consomm 7stock1 ,art4 #a71 simmer gently about fifty minutes1 add three ounces of butter1 the same of ,parmesan cheese1 a pinch of pepper1 salt1 nutmeg1 and a little cayenne4 ,stir all well together1 boil for a few moments1 and serve very hot4 #dii4 ,risotto ,hongroise4 7,hungarian dish47 ,cut half a pound of lean bacon into slices1 which put in a deep saucepan1 and let them fry slowly to a golden yellow1 then remove the pan from the fire1 and place on top of the bacon two large sliced onions1 two large sliced knobs of ,german celery1 a small sliced carrot1 the tops of a small head of cauliflower1 half a pound of blanched1 well-drained rice1 a can of drained ,french peas1 and four ounces of truffles4 ,sprinkle some salt and a little red pepper over them1 and on top of all put two small spring chickens1 which you have cut in quarters and seasoned with salt4 ,put the cover on the saucepan1 and stew very slowly for an hour4 ,do not stir with a spoon1 but shake the pan from time to time4 ,serve with this dish some grated ,parmesan cheese4 #ejj4 ,risotto la ,finne4 ,fry half a pound of bacon as above1 to which add a sliced carrot1 two sliced onions1 a bay-leaf1 half a pound of blanched rice1 and a quart of clams with their juice4 ,season with pepper4 ,cover the saucepan1 and stew very slowly three quarters of an hour4 ,do not stir with a spoon1 but shake the saucepan at intervals4 ,serve with grated ,parmesan cheese4 ,,salads4 #eja4 ,salad of ,beans4 ,put in a bowl three pints of cold boiled string-beans 7which cut in pieces about an inch long7 and an onion cut in very thin slices2 add two tablespoonfuls of chopped parsley1 six tablespoonfuls of oil1 two of vinegar1 and a pinch of salt and pepper4 ,mix all well together1 and serve4 ,you may also make a salad of white beans in the same manner1 except that the onion must be cut in very small squares4 ,white beans and green beans may also be mixed together in a salad4 #ejb4 ,salad of ,lentils4 ,proceed exactly as for the foregoing4 #ejc4 ,salad of ,cauliflower4 ,prepare exactly as for salad of beans 7,art4 #eja74 #ejd4 ,salad of ,celery-,roots4 ,boil about a dozen celery-roots in water1 and a little salt2 when tender1 drain1 and let them become cold4 ,cut them in pieces1 mix well together six tablespoonfuls of oil1 two of vinegar1 some pepper and salt1 which add to your celery1 stirring all well together1 and serve4 ,you may also make a salad of equal proportions of celery1 cold boiled potatoes1 cut in slices1 and cold beets1 also cut in slices4 #eje4 ,potato ,salad4 ,chop fine a dozen cold boiled potatoes1 also a medium-sized onion1 and a teaspoonful of chervil4 ,put in a bowl ten tablespoonfuls of oil and two of vinegar2 season with pepper and salt1 mix all well together1 add your potatoes1 chervil1 and onion1 stirring all thoroughly together1 and serve4 #ejf4 ,salad la ,macdoine4 ,cut two carrots with a vegetable-cutter1 or in small pieces with a knife1 the same quantity of potato1 cut in the same manner1 an equal proportion of green peas1 string-beans1 a beet cut in pieces1 and small ends of cauliflowers4 ,boil each separately in water1 with a little salt added4 ,when perfectly cold1 add an equal proportion of celery cut in small pieces4 ,make a dressing composed of six tablespoonfuls of oil1 two of vinegar1 pepper and salt1 and serve with your vegetables1 all well mixed together4 ,you may1 instead of the above1 serve the vegetables with a sauce ,mayonnaise4 #ejg4 ,salad of ,herring l',allemande4 ,take four cold boiled potatoes1 two cold beets1 two raw apples1 three pickles1 all cut in very small pieces of equal size1 also three herrings1 which you have previously soaked in water for twelve hours1 changing the water several times1 add a tablespoonful of chopped parsley1 and mix all together1 with eight tablespoonfuls of oil1 one tablespoonful of vinegar1 season with pepper1 salt1 and a little nutmeg1 and serve4 #ejh4 ,parisian ,salad4 ,cut in small pieces six cold boiled potatoes1 the same quantity of beets1 and also of boiled celery1 both cold1 and cut in small pieces4 ,mix the yolks of four hard-boiled eggs with two tablespoonfuls of anchovy sauce1 press through a sieve1 add1 little by little1 four tablespoonfuls of oil1 one tablespoonful of mustard1 two tablespoonfuls of vinegar1 a few tarragon leaves chopped fine1 two pinches of salt1 two of pepper1 and the whites of your eggs cut in pieces4 ,stir all well together1 and serve4 #eji4 ,italian ,salad4 ,take four cold boiled potatoes1 the same of cold beets1 six pickles1 four anchovies1 and the cold boiled fillets of two flounders1 all cut in small pieces2 add a little salt to your vegetables4 ,mix together three tablespoonfuls of oil1 one and a half of vinegar1 season with pepper1 add them to the foregoing ingredients1 with an ounce of capers4 ,put a ,charlotte-,russe mold in a bowl surrounded by cracked ice1 fill the bottom of your mold with the whites of hard-boiled eggs cut in pieces1 some capers1 or truffles1 dipping them in some meat jelly 7,art4 #bgh7 before it has quite stiffened4 ,then pour into your mold some liquid jelly1 about half an inch in depth2 add to your vegetables about half a pint of liquid jelly1 and1 when beginning to stiffen1 put them in your mold1 which put on the ice for an hour4 ,dip your mold in a little warm water1 turn out your salad1 and serve1 garnished with hard-boiled eggs cut in two4 #eaj4 ,russian ,salad of ,truffles4 ,chop four dozen truffles1 which put in a saucepan on the fire1 with a wineglass of sherry1 for five minutes4 ,when cold1 put them in a bowl1 with a tablespoonful of oil1 a pinch of pepper and salt1 a teaspoonful of chopped tarragon1 and the same of parsley4 ,mix all well together1 and cover them with a sauce ,mayonnaise 7,art4 #aac74 #eaa4 ,salad la ,toulouse4 ,chop ten truffles very fine1 and the bottoms of four cold boiled artichokes1 from which you have removed the furze attached to them1 also the leaves1 and chop them rather fine4 ,mix with two teaspoonfuls of mustard1 eight tablespoonfuls of oil1 two of vinegar1 and the yolks of ten hard-boiled eggs4 ,arrange your chopped truffles and artichokes in layers in a salad bowl1 mixing with each layer some of the hard-boiled eggs with their dressing4 ,then stir all thoroughly together1 and serve4 #eab4 ,chicken ,salad4 ,cut in small pieces a pound of the white meat of chicken1 from which you have removed the skin and sinews4 ,put it in a bowl4 ,mix with it thoroughly two tablespoonfuls of oil1 with one of vinegar1 and season with pepper and salt4 ,take four heads of lettuce1 wash them1 remove some of the leaves around the heart of the lettuce1 chop them fine1 and mix them with your chicken1 which put on a dish1 and cover entirely with a sauce ,mayonnaise 7,art4 #aac71 spreading it over smoothly with the blade of a knife4 ,cut three hard-boiled eggs in quarters1 place them with the hearts of the lettuce around your salad4 ,decorate the top with thin long strips of cold boiled beets1 and a few capers1 or olives1 from which you have removed the pits4 #eac4 ,lobster ,salad4 ,take about a pound of the meat of cold boiled lobster1 chop it fine1 and finish as for chicken salad 7,art4 #eab74 ,if there is coral in your lobster1 wash it1 dry it on a cloth1 chop it rather fine1 and with it sprinkle the top of your salad4 #ead4 ,cold ,slaw4 ,cut two pounds of raw cabbage in long thin strips1 and serve with a sauce ,mayonnaise 7,art4 #aac74 ,,cheese4 #eae4 ,cheese ,biscuits4 ,take a quarter of a pound of flour1 the same of butter1 and also of grated ,parmesan cheese1 add a little cayenne pepper and salt4 ,work all well together with the hand1 roll the paste thin1 cut it into biscuits1 and bake in the oven4 #eaf4 ,ramequins4 ,put in a saucepan on the fire two ounces and a half of butter1 with half a glass of water4 ,when boiling1 add three ounces of flour1 stirring constantly with a wooden spoon1 until the paste becomes firm2 remove it from the fire1 and1 when it has ceased boiling1 stir into it1 as rapidly as possible1 three eggs1 one by one1 then add an ounce of grated ,parmesan cheese1 mixing it well with your other ingredients4 ,lift out some of your mixture with a spoon1 drop it on a pan1 forming it into small balls about the size of a nut1 and brush them with beaten egg4 ,cut an ounce of ,gruyre cheese into as small pieces as possible1 sprinkle them on top of your balls1 which send to a gentle oven1 and1 when firm and well colored1 serve4 #eag4 ,cheese ,straws4 ,take half a pound of flour and make a hollow in the center1 in which put four ounces of butter1 two ounces of ,parmesan cheese1 an egg1 a pinch of red pepper1 and a gill of milk1 which you have added little by little4 ,mix all well together1 roll the paste out about an eighth of an inch thick1 cut it in strips a quarter of an inch wide and six inches long1 and send to a moderate oven until colored a light brown4 ,divide them in bundles of ten pieces each1 around which tie very narrow ribbons of different colors4 ,serve very hot4 #eah4 ,cheese ,souffls4 ,put in a bowl two ounces of grated ,american and the same of ,gruyre cheese4 ,mix well with them the yolks of five eggs4 ,beat the whites of your eggs until very stiff1 mix an ounce of butter with your eggs and cheese1 then stir in lightly the whites of your eggs4 ,pour your mixture into small paper cases1 send them to a gentle oven for about ten minutes1 and serve instantly4 ,,chapter ,,vii4 ,,desserts ,,and ,,cakes4 #eai4 ,sweet ,omelette4 ,beat up twelve eggs with an ounce of sugar1 and finish as for plain omelette 7,art4 #dgh71 sprinkle some sugar on top1 and serve4 #ebj4 ,omelette with ,rum4 ,make a plain omelette 7,art4 #dgh71 sprinkle some sugar on top1 pour over it six wineglasses of rum1 to which touch a lighted match1 and serve while burning4 #eba4 ,omelette with ,jam4 ,make a plain omelette1 and1 just before folding it in two1 place upon it some strawberry1 raspberry1 or any other sort of jam1 according to your taste4 ,fold your omelette in two1 and serve4 #ebb4 ,omelette la ,celstine4 ,boil a glass of milk1 with which mix thoroughly two tablespoonfuls of rice flour1 add four ounces of powdered sugar1 and a teaspoonful of extract of vanilla4 ,simmer gently for ten minutes1 stirring constantly1 add the yolks of three eggs1 mixed in a little water or milk1 and half an ounce of butter2 stir all together until quite smooth1 and keep hot4 ,beat up ten eggs1 with which make ten little omelettes of about four inches in length4 ,fill each one with a tablespoonful of the above mixture4 ,heat three quarters of a pound of peach marmalade1 to which add a little water4 ,place your omelette in a circle on a dish1 pouring your marmalade in the center1 and serve very hot4 #ebc4 ,omelette ,souffl4 ,separate the yolks of twelve eggs from the whites4 ,put the yolks of five in a deep dish1 with half a pound of sugar1 a teaspoonful of extract of vanilla1 and beat all together for ten minutes with a wooden spoon4 ,put the whites of your eggs in a large bowl1 and with an egg-beater beat them very stiff1 then mix them with your yolks and sugar4 ,butter a dish1 into which pour the above1 send to a moderate oven for about twelve minutes1 sprinkle some sugar on top1 and serve instantly4 #ebd4 ,fried ,bananas4 ,cut eight bananas in two1 through their length1 dip them in a paste composed of three eggs1 six ounces of flour1 well mixed together1 and a little water1 so as to make a smooth1 soft1 and rather liquid paste1 but sufficiently solid to adhere to your bananas4 ,add a teaspoonful of soda1 and mix thoroughly with your paste1 then fry your bananas in hot lard1 and1 when colored a bright yellow1 drain them1 sprinkle them with powdered sugar1 and serve4 #ebe4 ,rice ,croquettes4 ,wash four ounces of rice in cold water1 which put in a saucepan on the fire1 with a pint of water1 and boil ten minutes1 then put in cold water for a moment4 ,put your rice back again on the fire1 with a pint of milk1 a little grated orange and lemon peel1 and two ounces of sugar4 ,boil gently forty minutes4 ,let it become perfectly cold1 then form it into croquettes1 beat up two eggs1 in which dip your croquettes4 ,roll them in bread-crumbs1 fry them in very hot lard1 and1 when your croquettes are a bright yellow1 drain them1 sprinkle them with sugar1 and serve4 ,you may also serve them with an apricot sauce made in the following manner3 ,put four ounces of sugar and two wineglasses of water in a saucepan on the fire2 when the sugar is melted1 add half a pound of apricots1 boil for a moment1 press through a sieve1 heat again on the fire1 and serve4 ,you may flavor with vanilla1 maraschino1 kirsch1 or any liqueur you wish4 #ebf4 ,french ,pancakes4 ,put in a bowl six ounces of flour1 with three eggs1 and a pinch of salt4 ,stir well together with a wooden spoon until your paste is smooth1 adding a gill of milk4 ,put a small piece of butter in a frying-pan1 and1 when melted1 put into it about two tablespoonfuls of your paste2 when colored on one side1 turn it on the other1 and continue in the same manner until your paste is all used4 ,put them on a dish1 fill them with currant jelly1 or jam1 roll them up1 and powder them with sugar4 ,heat a poker or slender piece of iron red hot1 lay it lightly for a second on each pancake1 making several stripes across the pancake1 and serve hot4 #ebg4 ,cabinet ,pudding4 ,soak in milk half a pound of baba 7,art4 #ede71 brioche 7,art4 #eid71 or sponge cake 7,art4 #efg74 ,remove the stems and the seeds of two ounces of raisins1 chop half an ounce of citron1 blanch and chop two ounces of almonds1 and add six ounces of sugar4 ,mix all together and place in a buttered mold4 ,stir ten eggs into half a pint of milk1 which pour into your mold4 ,put into a saucepan on the fire some water1 about two inches deep1 place in it your mold1 which cover1 and send to the oven for about an hour1 or until firm enough to turn out of the mold4 ,serve with the following sauce3 ,put in a saucepan on the fire half a pint of milk1 the yolks of six eggs1 four ounces of sugar1 and a teaspoonful of extract of vanilla4 ,stir it well until it begins to thicken4 ,pour it over your pudding1 and serve4 #ebh4 ,bread ,pudding4 ,soak a pound of bread-crumbs in cold milk1 divide it in small pieces1 so as not to form a solid lump1 and add three ounces of currants1 and the same of raisins1 from which you have removed the seeds1 the grated peel of an orange1 an ounce of citron cut in very small pieces1 six ounces of powdered sugar1 eight well-beaten eggs1 and half a pint of milk4 ,mix all well together4 ,pour into a buttered mold1 which place in a saucepan1 which you have filled with water the height of your mold4 ,boil about two hours1 or until thoroughly done1 of which you may judge by slipping the point of a knife in your pudding1 and1 if it comes out dry1 the pudding is sufficiently cooked4 ,turn it out of the mold1 and serve with the following sauce3 ,put a spoonful of corn starch in a saucepan on the fire1 mix with it half a glass of water1 four ounces of sugar1 and the thin outside peel of a lemon1 stir until boiling1 then add three wineglasses of sherry1 brandy1 or rum4 #ebi4 ,english ,plum-,pudding4 ,remove the skin and the sinews from half a pound of beef suet2 chop it very fine1 adding half a pound of flour1 and continue to chop until the flour is thoroughly mixed with the suet2 then add eight ounces of raisins from which you have removed the seeds1 and the same of currants1 two ounces of citron cut in small pieces1 a little nutmeg1 two apples which you have pared and chopped fine1 a wineglass of rum1 and six eggs4 ,mix all well together1 and then put into a buttered mold1 which place in a saucepan which you have filled with water the height of your mold1 and simmer gently six hours1 then turn your pudding out of the mold1 and serve4 ,instead of boiling your pudding in a mold1 you may tie it securely in a buttered cloth1 place it in a saucepan with some boiling water1 and boil it six hours2 remove the cloth1 and serve with a sauce1 with rum1 of the preceding articles1 or sprinkle powdered sugar on top2 pour some rum over the pudding1 light it1 and serve burning4 #ecj4 ,pudding au ,marasquin4 ,take an ounce of raisins1 from which you have removed the seeds1 and two ounces of currants2 soak them in a wineglass of sherry2 then beat up slightly the yolks of six eggs1 with half a pound of powdered sugar2 add your raisins and currants1 a pint of milk1 half an ounce of gelatine1 a teaspoonful of vanilla extract1 and put all together in a saucepan on the fire2 stir until the gelatine is dissolved1 but do not allow your milk to boil2 then strain4 ,put a mold on ice1 pour into it1 about the depth of two inches1 a part of your mixture2 when it has stiffened1 cover entirely with ,savoy cake an inch thick and soaked in maraschino2 then pour on top some more of your mixture1 about the depth of an inch high1 and continue with alternate layers of cake and your mixture until the mold is filled4 ,put it on the ice until needed1 then turn it out of the mold1 and serve4 #eca4 ,rice ,pudding4 ,wash well1 rubbing it between the hands1 half a pound of rice2 change the water several times4 ,boil it ten minutes in boiling water2 then put it in cold water for a moment1 drain it1 and put it in a saucepan on the fire with three pints of milk1 half a pound of sugar1 and the peel of a lemon cut extremely thin and grated2 simmer gently for an hour1 take it off the fire1 add four eggs1 stirring until well mixed1 two ounces of raisins from which you have removed the seeds1 two ounces of currants1 and half an ounce of citron cut in small pieces4 ,butter a tin mold1 sprinkle a few bread-crumbs on the bottom and the sides1 pour in your rice1 and send it to a gentle oven for an hour and a half2 turn it out of your mold1 and serve with the following sauce3 ,put in a saucepan on the fire a tablespoonful of corn starch1 four yolks of eggs1 half a pint of milk1 four ounces of sugar1 the grated rind of an orange 7or a teaspoonful of extract of vanilla72 stir until beginning to boil1 strain1 and serve4 #ecb4 ,rice ,pudding 7another way74 ,wash six ounces of rice1 changing the water several times2 boil it in boiling water for ten minutes1 then put it in cold water for a moment1 drain it1 and put it in a saucepan on the fire with three pints of milk1 six ounces of sugar1 a little grated lemon-peel1 a pinch of allspice1 and very little nutmeg4 ,simmer gently for an hour1 add1 one by one1 four eggs1 and stir until well mixed2 pour your rice into a deep dish which you have buttered1 send it to the oven until well colored1 then remove it from the oven1 put it on ice1 and serve it extremely cold4 #ecc4 ,apple ,charlotte4 ,pare three dozen apples1 put them in a saucepan on the fire with half a glass of water and half of the peel of a lemon2 when your apples are soft1 remove the lemon-peel1 add six ounces of sugar1 four ounces of peach marmalade1 and reduce one half1 stirring constantly1 so that the apples do not stick to the saucepan4 ,butter a tin mold1 cut a piece of bread a quarter of an inch thick1 the size and shape of the bottom of your mold1 dip it in melted butter1 and place it in your mold2 then cut some pieces of bread1 the same thickness as above1 the height of your mold and about two and a half inches wide4 ,place them around the sides 7having dipped them in melted butter71 one piece slightly overlapping the other4 ,pour the apples in the center1 cover with a piece of bread dipped in melted butter1 and send to the oven for about an hour2 drain off the butter1 turn your charlotte out of the mold1 and serve with the following sauce3 ,put in a saucepan half a pound of peach marmalade with half a glass of water1 two ounces of sugar1 and stir all well together until boiling1 press through a sieve1 heat again on the fire1 adding two liqueur-glasses of rum4 #ecd4 ,apples la ,cond4 ,pare eight apples1 in which cut a hole in the center2 put them in a saucepan on the fire with four ounces of sugar1 enough water to cover them1 and half of the peel of a lemon4 ,when the apples are soft1 remove the lemon-peel1 drain them1 and strain the juice1 which reduce on the fire two thirds4 ,boil half a pound of rice 7which you have previously washed7 in boiling water ten minutes2 then put it in cold water for a moment1 drain1 and put it in a saucepan on the fire with a pint and a half of milk1 six ounces of sugar1 and a teaspoonful of extract of vanilla2 boil gently three quarters of an hour2 put your rice1 about an inch in depth1 on a dish1 arrange your apples on top1 fill the center with currant jelly1 or any jam you wish2 pour over them the juice which you have reduced1 decorate them with blanched almonds cut in small pieces1 citron1 or angelica cut in small pieces1 and then put them on the ice1 and1 when very cold1 serve4 #ece4 ,compote of ,apples4 ,pare ten apples1 in which cut a hole in the center1 put them in a saucepan with enough water to cover them1 six ounces of sugar1 and the rind of a lemon2 simmer very gently until quite soft1 without breaking2 drain them1 and reduce the juice three quarters on the fire1 strain1 pour it over your apples1 which you have placed on a dish1 and serve4 #ecf4 ,pommes ,meringues4 ,pare and cut in quarters two dozen apples1 removing the core and pips4 ,put them in a saucepan on the fire with half a glass of water1 six ounces of sugar1 and the peel of an orange1 grated4 ,reduce one half1 stirring constantly2 then put them on the ice2 beat six whites of eggs very stiff1 add to them four ounces of sugar1 stir them lightly together1 cover your apples with the meringue1 sprinkle with powdered sugar1 and send to a gentle oven until lightly colored1 then remove them1 put them again on ice1 and serve very cold4 #ecg4 ,beignets of ,apples4 ,pare1 cut in round quarters1 and remove the core and pips of ten apples4 ,put half a pound of flour in a bowl1 in which break three eggs2 mix them well with the flour1 and add a little water1 so as to make rather a liquid paste1 but sufficiently solid to adhere to the apples1 which dip into the paste1 covering them entirely4 ,put some lard in a frying-pan1 in which1 when very hot1 fry your apples4 ,when a bright yellow1 drain them1 sprinkle them with sugar1 and serve hot4 ,beignets of peaches are prepared in the same manner4 #ech4 ,beignets de ,crme la ,vanille4 ,put in a saucepan four eggs1 two ounces of corn starch1 four ounces of sugar1 and stir all well together2 add a pint of milk1 a teaspoonful of vanilla1 place on the fire1 stirring with a wooden spoon until boiling1 and pour into a pan which you have buttered4 ,let it become cold1 then cut it into pieces an inch wide and three inches long4 ,make a paste as for the foregoing article1 in which dip your mixture 7which you have cut in pieces71 and fry in very hot lard4 ,when colored a bright yellow1 drain them1 sprinkle them with sugar1 and serve4 #eci4 ,beignets ,souffls4 ,make a paste as for clairs 7,art4 #edg71 adding a teaspoonful of extract of vanilla4 ,put some lard in a frying-pan1 which1 when melted1 should be about two and a half inches high in your pan1 and1 when very hot1 take with a spoon some pieces of your paste about the size of a nut1 drop them in your lard1 and fry them a bright yellow2 drain them1 roll them in powdered sugar1 and serve4 #edj4 ,almond ,puddings4 ,blanch and chop fine a quarter of a pound of almonds1 which mix thoroughly together with two ounces of flour1 four ounces of powdered sugar1 and two ounces of corn starch4 ,separate the whites and yolks of eight eggs4 ,beat the yolks well1 flavor them with vanilla1 and mix together with the above ingredients4 ,then beat the whites very stiff1 and stir them in thoroughly with the rest4 ,butter some little tin timbale-molds1 which nearly fill with the mixture1 cover with buttered paper1 and place them in a pan in which you have put enough water to reach about three quarters of the height of the timbale-molds1 and send to a moderate oven for about three quarters of an hour1 or until done1 of which you may judge by inserting a straw in the cake1 and1 if it comes out clean1 it is sufficiently done4 ,remove the cake from the molds4 ,serve with the following sauce3 ,with a small coffee-cup full of currant jelly1 to which add about the same quantity of claret1 add a little sugar1 a very little stick cinnamon1 and a little nutmeg4 ,strain1 and serve hot4 ,,obs4--,this pudding1 instead of the almonds1 may be made with macaroons 7about twelve71 which should be well browned in the oven1 and then crushed fine with a rolling-pin1 and mixed with the flour1 etc41 in the same order as described for the almonds4 #eda4 ,baked ,custard4 ,break eight eggs in a bowl1 to which add half a pound of sugar1 a quart of milk1 two tablespoonfuls of vanilla1 and a sherry-glass of brandy4 ,mix all well together1 strain1 put in a deep dish1 and send to a gentle oven for about forty minutes1 or until well colored on top4 ,serve very cold4 #edb4 ,boiled ,custard4 ,put in a saucepan twelve eggs1 to which mix gradually a pint and a half of milk2 add half a pound of sugar1 a tablespoonful of vanilla1 and a sherry-glass of rum4 ,put on the fire1 stirring with an egg-beater until beginning to thicken1 then remove the custard from the fire1 not having allowed it to boil4 ,strain1 and stir until nearly cold4 ,serve very cold4 #edc4 ,trifles4 ,soak some sponge cake in sherry1 put it on a dish1 place a layer of raspberry jam on top1 which cover entirely with whipped cream1 to which add some powdered sugar1 and flavor with vanilla4 #edd4 ,brioche4 ,take a quarter of a pound of flour1 make a hollow in the center1 in which put half of a cake of yeast1 and moisten with a little tepid water 7about two ounces7 until the paste is soft1 then put it in a saucepan1 and leave it in rather a warm place4 ,then put three quarters of a pound of flour on a table1 make a hollow in the center of the flour1 in which put a pinch of sugar1 seven eggs1 one by one1 mixing each thoroughly with the flour before adding another1 and three quarters of a pound of butter1 little by little1 mixing it thoroughly with the flour and eggs4 ,then see if your yeast has risen twice its height2 and if so1 add it to your paste1 which put in a warm place eight hours2 after which sprinkle a little flour on a table1 form your paste into balls of about two ounces each1 brush them over with beaten egg1 send them to a hot oven1 and1 when well colored1 remove from the oven4 #ede4 ,pt ,brioche ,panache4 ,take half the quantity of the foregoing paste1 roll it out half an inch thick1 on top of which place a layer of peach marmalade1 and send to the oven for about ten minutes2 then sprinkle on top of the marmalade an ounce of currants1 previously washed and dried1 about twenty blanched almonds cut in small pieces1 and a little citron1 also cut in small pieces4 ,then divide your brioche in pieces three inches long and an inch wide4 ,serve cold4 #edf4 ,baba4 ,put four ounces of flour on a table1 make a hollow in the center1 in which put half a cake of yeast1 and moisten with a little milk1 so as to form a soft paste1 which put in a saucepan1 and leave in a warm place4 ,then put six ounces of flour on a table1 make a hollow in the center1 in which put ten ounces of flour1 two ounces of sugar1 six ounces of butter1 and three eggs4 ,mix all well together1 working it with the hands1 and adding1 one by one1 three eggs and a wineglass of rum4 ,then mix together an ounce of currants1 with three ounces of raisins1 from which you have removed the seeds1 and half an ounce of citron1 cut in small pieces1 and add them to your paste1 also the rest of your paste1 with the yeast4 ,fill a buttered mold a third of its height with your paste1 and send to a moderate oven for about three quarters of an hour4 ,pass the point of a knife into the baba1 and if sufficiently done it will come out dry4 ,then turn it out of your mold1 pour over it two liqueur-glasses of rum1 sprinkle a little sugar on top1 and serve4 ,instead of putting the baba in a large mold1 you may put it in several very small ones if preferred4 #edg4 clairs4 ,put an ounce of butter in a saucepan on the fire1 with about six tablespoonfuls of water4 ,when beginning to boil1 add about two and a half ounces of flour1 stirring with a wooden spoon about five minutes1 then remove from the fire1 and add1 one by one1 four eggs1 stirring rapidly1 until each is well mixed4 ,then put your mixture in a cornucopia of stiff paper1 with a hole in the point1 through which press it on a pan1 forming little shapes similar to lady fingers4 ,send them to a gentle oven for about twenty minutes1 or until firm2 let them become cold1 then make an incision in them1 the length of each1 through the middle1 in which place some whipped cream1 to which you have added sugar and a little essence of coffee4 ,then put in a copper saucepan1 or one which is well enameled and thoroughly clean1 half a pound of sugar1 with a glass of water4 ,after remaining on the fire a few moments1 lift out a little of the sugar with a wooden spoon1 and drop it in a cup of cold water4 ,take the sugar between the thumb and third finger1 separate them1 and1 if you may draw the sugar out in a fine thread without breaking1 you have reached the desired result4 ,put it in a bowl1 and add a tablespoonful of the extract of coffee1 stir until beginning to thicken1 cover with it the top of each clair1 and1 when cold1 serve4 #edh4 ,chocolate clairs4 ,make a paste as for the foregoing1 which form into clairs1 and bake as the above4 ,put in a saucepan two eggs1 two tablespoonfuls of corn starch1 two ounces of sugar1 a glass of milk1 a teaspoonful of vanilla1 and stir all together on the fire4 ,just before beginning to boil1 remove from the fire and let it become cold4 ,then fill the inside of your clairs with your cream4 ,melt an ounce of chocolate in a tablespoonful of water1 boil half a pound of sugar as the foregoing1 mix thoroughly with your chocolate1 with which cover your clairs4 #edi4 ,duchess ,cakes with ,peach ,marmalade4 ,make a paste as for clairs 7,art4 #edg71 of which take about half a tablespoonful at a time1 and place on a pan in oval form1 as for meringues1 only smaller1 and about three inches apart4 ,brush them with beaten egg1 send them to a gentle oven1 and1 when they are done1 make an incision in each one through the middle1 and fill the inside with peach marmalade1 or any other preferred4 ,then put in a copper saucepan1 or one which is well enameled and thoroughly clean1 half a pound of sugar1 with a glass of water4 ,after remaining on the fire a few moments1 lift out a little of the sugar with a wooden spoon1 and drop it in a cup of cold water4 ,take the sugar between the thumb and third finger1 separate them1 and1 if you may draw the sugar out in a fine thread without breaking1 you have reached the desired result4 ,then cover the top of each cake with the sugar1 and1 when cold1 serve4 #eej4 ,gteau ,st4 ,honor4 ,take some pt brise 7,art4 #bhe71 roll it out thin1 and with it line a round tin pie-dish1 which you have buttered4 ,then take some paste1 as for clairs 7,art4 #edg71 and form a border of about an inch thick on top of your other paste in the pan1 brush it over with beaten eggs1 and send it to a moderate oven until thoroughly done1 then remove it4 ,make a cornucopia of stiff paper1 with a hole cut in the end1 fill it with clair paste1 press it out through the hole on a pan1 forming the paste into about a dozen and a half small balls the size of a ,french chestnut1 prick a hole in the bottom of each1 and send them to the oven until done4 ,when cold1 dip them in melted sugar1 as described in the foregoing article1 place them all around the top of your paste in the pie-dish4 ,whip a pint of cream1 let it remain fifteen minutes on the ice1 drain off all the moisture1 mix well with your cream three ounces of sugar and half a teaspoonful of vanilla1 and fill the inside of your pastry4 ,you may1 instead of vanilla1 flavor your cream with rum1 chocolate1 or raspberry1 and decorate the pastry with candied oranges1 cherries1 and other candied fruits4 #eea4 ,apple ,tart4 ,peel two dozen apples1 which put in a saucepan with two tablespoonfuls of water and a little grated lemon-peel2 stew them until soft1 then add three ounces of sugar1 and stir with a wooden spoon five minutes2 then let them become cold4 ,take some pt brise 7,art4 #bhe71 roll it out thin1 and with it line a pie-dish large enough to contain your apples1 which place in the dish4 ,roll out some more paste very thin1 sprinkle it with flour1 double it1 cut it in strips a quarter of an inch wide1 moisten the edges of your tart1 and place the strips on top of your apples1 a small space between each1 fasten the ends to the edge of your dish1 and brush the strips lightly with water2 place an equal quantity of strips across and on top of the others1 making a sort of lattice-work2 brush them over with beaten egg1 and send the tart to a hot oven2 when three quarters done1 remove it1 brush it over with a little melted currant jelly2 return it to the oven until thoroughly done both underneath and on top4 #eeb4 ,apple ,tart la ,portugaise4 ,line a pie-dish with some pt brise 7,art4 #bhe71 then place on top a layer1 about half an inch thick1 of peach marmalade1 and send to the oven until the paste is done4 ,peel eight apples1 cut them in two1 remove the core and the pips1 put them in a saucepan with a pint of water1 six ounces of sugar1 and the rind of a lemon2 stew them until soft1 without breaking2 then drain them and place them on top of the peach marmalade in your tart1 strain the juice of your apples1 reduce it two thirds on the fire1 and1 just before serving1 pour it over your tart4 #eec4 ,apricot ,tart4 ,line a pie-dish with some pt brise 7,art4 #bhe7 rolled thin1 sprinkle the bottom with powdered sugar1 fill the dish with canned apricots1 send it to a hot oven1 and1 when thoroughly done1 sprinkle the top with powdered sugar1 and serve4 ,proceed in the same manner for tart of peaches1 and currants 7to which add more sugar71 and cherries 7first removing the stones74 #eed4 ,gteau d',artois4 ,peel a dozen apples1 remove the core and pips1 and stew them with a tablespoonful of water in a saucepan4 ,when soft1 add two ounces of sugar and a little cinnamon1 and stew ten minutes longer4 ,take some puff paste 7,art4 #bhd71 roll it out thin1 divide it in two equal parts1 spread your apples on one part1 covering them with the other2 moisten the edges of your paste1 which fasten together by pressing upon the top layer with the thumb4 ,then mark out lightly1 with a knife1 ten equal pieces1 about four inches long and an inch and a half wide4 ,brush the top with beaten egg1 and send to a hot oven until well colored and thoroughly done underneath4 ,cut the pieces through1 which you have marked out1 and serve4 #eee4 ,mince ,pie4 ,chop very fine half a pound of beef suet1 three quarters of a pound of cold beef1 three apples which you have peeled1 two ounces of citron1 and a little lemon-peel2 add a pound of powdered sugar1 half a pound of currants1 the same of raisins1 a teaspoonful of ginger1 the same of nutmeg1 half a pint of sherry1 and a quarter of a pint of brandy4 ,mix all well together in a jar1 which cover1 and let it remain for eight days4 ,take some puff paste 7,art4 #bhd71 roll it out thin1 and with it line a flat pie-dish1 into which place your mince meat1 and cover with another layer of paste1 which moisten and press all around the edge so as to fasten it securely4 ,brush the top with beaten egg1 and send to a moderate oven for about forty minutes1 and1 if sufficiently done1 serve very hot4 #eef4 ,pastries la ,cond4 ,put four ounces of almonds in boiling water1 remove the skins1 wash the almonds1 dry them1 and chop them fine4 ,mix with them thoroughly two ounces of powdered sugar and half the white of an egg2 roll out some puff paste 7,art4 #bhd7 half an inch thick1 five inches wide1 and fourteen inches long4 ,spread the almonds entirely over your paste1 sprinkle lightly with sugar1 and cut the paste in ten equal strips across the length4 ,send them to rather a hot oven1 and1 when well colored1 serve4 #eeg4 ,gteau ,fourr aux ,amandes4 ,put four ounces of almonds in boiling water1 and remove the skins4 ,pound the almonds to a paste1 with which mix thoroughly four ounces of sugar1 an ounce of butter1 the yolks of two eggs1 and half a sherry-glass of rum4 ,take half a pound of puff paste 7,art4 #bhd71 roll it a quarter of an inch thick1 and1 with a sufficient quantity1 line a shallow pie-dish4 ,moisten the edge of your paste1 fill the pie-dish with your mixture of almonds1 make a border with the rest of your paste around the edge of your dish1 then1 with the point of a knife1 trace some fanciful design on the top1 brush it over with beaten egg1 send to a hot oven for about forty-five minutes1 and1 if well done underneath1 sprinkle some powdered sugar on top1 and1 when melted1 remove from the oven and serve4 ,you may also serve this cold4 #eeh4 ,gteau ,fourr aux ,pommes4 ,peel and cut in quarters a dozen apples1 from which remove the core and pips4 ,put them in a saucepan on the fire with a sherry-glass of water1 the peel of half a lemon1 and four ounces of sugar4 ,stew them for about seven or eight minutes1 stir them for a few moments with a wooden spoon1 let them become cold1 and finish as described in the preceding article4 #eei4 ,gteau ,fourr la ,crme4 ,mix thoroughly together in a saucepan two ounces of flour with two eggs1 add a glass of milk1 stirring well1 so as to make a smooth paste1 then a glass of cream and half an ounce of butter4 ,continue to stir with a wooden spoon until boiling1 then let it simmer gently at the side of the range for fifteen minutes1 stirring it from time to time4 ,let it become cold1 and add to it three ounces of sugar1 two pounded macaroons1 a teaspoonful of vanilla1 and mix all well together4 ,take some puff paste 7,art4 #bhd71 and finish as for gteau fourr aux amandes 7,art4 #eeg74 #efj4 ,mars4 ,take some brioche paste 7,art4 #edd71 roll it out a quarter of an inch thick1 six inches wide1 and sixteen inches long4 ,cover it with apple marmalade1 and send it to a very gentle oven for about ten minutes4 ,then let it become cold1 and cut it into strips an inch wide1 across the length of the paste4 ,beat six whites of eggs very stiff1 mix with them half a pound of powdered sugar1 with which cover each strip of pastry on top1 about three quarters of an inch thick4 ,blanch twenty almonds1 cut them in long1 thin strips1 place them two by two on top of your pastries1 the two points meeting in the center 7six or eight pieces of almonds on each will be sufficient71 sprinkle them with powdered sugar1 and send them to the oven about twelve minutes1 or until colored lightly4 #efa4 ,fanchonettes4 ,roll out thin some pt brise 7,art4 #bhe71 with which line some little molds4 ,fill them two thirds with apple1 peach1 or any other marmalade preferred1 and send them to a hot oven twelve minutes4 ,then let them become cold4 ,beat six whites of eggs very stiff1 and mix well with them half a pound of powdered sugar2 cover your little tarts with it half an inch thick1 and smooth it on top with the blade of a knife4 ,make a cornucopia of stiff paper1 cut a hole in the end of it1 put in it some of the white of egg and sugar1 and press it through the hole1 forming on top of each tart1 in a circle1 six very small balls1 and one in the center4 ,sprinkle over them some powdered sugar1 and send them to a very gentle oven4 ,they should not be allowed to color4 ,when they are firm1 remove them from the oven1 place on top of each little ball a very small piece of currant jelly1 and serve4 #efb4 ,cream ,pastries with ,almonds4 ,take some puff paste 7,art4 #bhd71 roll it out very thin1 and cut it in ten pieces1 each about three inches wide and four inches long4 ,send them to the oven1 and1 when done1 take them out2 then cut ten other pieces of the same size as the above1 and brush them with beaten egg2 blanch two ounces of almonds1 chop them fine1 mix with them a very little powdered sugar1 a very little white of egg1 and sprinkle them on top of your ten pieces of paste1 which send to the oven until well colored1 and let them become cold4 ,beat up half a pint of cream1 put it on the ice about fifteen minutes1 drain it on a sieve1 mix with it1 in a bowl1 an ounce of sugar and a little extract of vanilla4 ,place your cream on the plain pieces of pastry1 and cover with those on which you have sprinkled the almonds4 #efc4 ,gteau ,madeleine l',orange4 ,put in a bowl half a pound of powdered sugar1 the same of flour1 four eggs1 the grated peel of an orange1 and mix all well together4 ,put half a pound of butter near the fire1 so as to make it soft without melting it quite liquid1 and add it to your other ingredients4 ,butter ten little tin molds1 which fill three quarters with your mixture1 and send them to a gentle oven for about twenty minutes1 or until thoroughly done1 of which you may judge by passing the point of a knife through one1 and1 if it comes out dry1 your cake is sufficiently baked4 ,instead of the orange-peel1 you may flavor1 if you wish1 with vanilla1 adding some currants and citron cut in very small pieces4 #efd4 ,gteau ,genoise4 ,put in a bowl half a pound of sugar with half a pound of butter1 heated1 so as to be a little soft4 ,beat up both together quickly with a wooden spoon for three or four minutes1 then add three eggs1 one by one1 mixing each thoroughly before adding another4 ,then add the yolks of three eggs1 the grated peel of half a lemon2 stir all well together1 adding half a pound of flour2 beat the three whites of your eggs1 and add them to the foregoing4 ,butter a pan1 into which pour your mixture about three quarters of an inch thick2 send it to a gentle oven for about thirty minutes1 cut it in small pieces1 and ice it as for coffee clairs 7,art4 #edg74 #efe4 ,gteau ,savarin4 ,put three ounces of flour in a bowl1 with half a cake of yeast1 adding about two sherry-glasses of lukewarm milk1 so as to form a soft paste1 to which1 when risen double its height1 add twelve ounces of flour1 seven ounces of butter 7a little warm71 a pinch of salt1 an ounce of sugar1 and seven eggs4 ,beat up your mixture well with a wooden spoon1 and1 while beating1 add1 one by one1 four eggs4 ,when the mixture no longer sticks to the bowl1 you have beaten it enough2 then add to it half an ounce of citron cut in very small pieces1 and put it in rather a warm place for about two hours4 ,butter a tin mold1 which sprinkle with a few chopped almonds1 fill the mold one half with your mixture1 and let it rise half as much again2 then send to a moderate oven1 slip the point of a knife into the cake1 and1 if it comes out dry1 it is sufficiently done4 ,turn it out of your mold2 put four ounces of sugar1 with a glass of water1 in a saucepan on the fire1 boil five minutes1 add a tablespoonful of anisette1 two tablespoonfuls of rum1 and one of curaoa1 which pour gradually over your cake until absorbed1 and serve4 #eff4 ,manquet4 ,put the yolks of eight eggs in a bowl with half a pound of sugar1 and stir with a wooden spoon three or four minutes2 then add the grated peel of a lemon4 ,whip the three whites of your eggs until very stiff1 add them gradually to the above ingredients1 also an ounce of melted butter1 and stir all together lightly4 ,butter a tin mold1 dust it with flour1 pour into it your mixture1 and send it to a gentle oven for about half an hour4 ,slip the point of a knife into your cake1 and1 if it comes out dry1 it is sufficiently done4 #efg4 ,sponge ,cake4 ,put in a bowl a pound of flour1 three quarters of a pound of powdered sugar1 two eggs1 two glasses of milk1 and the grated rind of a lemon4 ,mix all well together1 and then add six ounces of melted butter1 and a teaspoonful of ,royal ,baking ,powder4 ,butter a tin mold1 in which pour your mixture2 send it to a gentle oven1 and1 when sufficiently colored1 slip the point of a knife into it1 and1 if it comes out dry1 your cake is done4 ,turn it out of the mold1 and serve4 #efh4 ,lady ,fingers4 ,put four ounces of powdered sugar in a bowl1 with the yolks of four eggs1 and stir them well together with a wooden spoon1 until they become white and slightly consistent2 then add three ounces of flour and a little grated lemon-peel4 ,beat up the whites of your eggs until very stiff1 then mix them lightly1 in small quantities at a time1 with your other ingredients4 ,pour your mixture into a cornucopia made of stiff paper1 with a hole in the end1 through which press it on a pan 7on which you have spread a sheet of white paper71 forming it into lady fingers1 about five inches long and not quite an inch wide1 sprinkle each with powdered sugar1 and send them to a very gentle oven1 watching them1 so that they do not color too much4 ,when they are firm1 slip the blade of a knife underneath them1 so as to remove them from the pan1 and serve4 #efi4 ,savoy ,cake4 ,put the yolks of three eggs in a bowl1 with four ounces of powdered sugar1 beat them well until slightly consistent1 and add to them an ounce and a half of flour1 an ounce of corn starch1 a few drops of extract of vanilla1 and mix all well together4 ,beat up the whites of your eggs very stiff1 and stir them lightly with your other ingredients4 ,butter a mold1 which sprinkle with sugar1 and into which pour your mixture4 ,send it to a gentle oven1 and1 when it is done 7of which you may judge by slipping the point of a knife into it1 and1 if it comes out dry1 your cake is sufficiently baked71 turn it out of the mold1 let it become cold1 and serve4 #egj4 ,macaroons4 ,put half a pound of almonds in boiling water1 remove the skins1 then put the almonds in cold water1 which drain off1 and put them in the oven to dry4 ,pound them to a paste1 adding1 by degrees1 the white of an egg2 then add a pound and a half of powdered sugar1 again pound well1 adding1 little by little1 the whites of two eggs4 ,spread on a pan a sheet of white paper1 form your mixture in little rounds1 somewhat smaller than a twenty-five cent piece1 place them on top of the paper in your pan1 each about an inch and a half apart from the other4 ,send them to a gentle oven for about twelve minutes1 the door of the oven shut1 and1 at the end of that time1 if they are well colored1 remove them from the oven1 let them become cold1 turn the paper upside down1 moisten it with a little water underneath1 and remove the macaroons4 #ega4 ,tea ,cakes4 ,put on a table a pound of flour1 which you have previously sifted1 make a hole in the middle1 in which place half a pound of butter1 six ounces of powdered sugar1 a pinch of ginger1 and four eggs4 ,mix all well together1 and roll out your paste extremely thin1 cut it out in rounds or squares1 which put on a pan1 which you have buttered lightly1 brush your cakes with beaten egg1 sprinkle them on top with half a pound of currants4 ,send them to the oven1 and1 when colored a bright yellow1 remove them1 and serve when needed4 #egb4 ,chocolate ,cakes4 ,make the same mixture as for ,savoy cake 7,art4 #efi71 put it in a cornucopia made of stiff paper1 with a hole in the end1 through which press it on a pan 7on which you have spread a sheet of white paper71 and form it into small rounds about the size of a fifty-cent piece4 ,send them to a gentle oven until they are quite firm1 then let them become cold1 and cut them all the same size with a small round cutter4 ,spread a layer of peach or other marmalade on the half of your cakes1 which cover with the other half4 ,melt about two ounces of chocolate in about two tablespoonfuls of water4 ,put in a saucepan on the fire half a pound of sugar1 with half a glass of water1 boil for about eight to ten minutes1 lift out some of the sugar with a spoon1 drop it into cold water1 place it between the thumb and third finger1 and1 if you may draw the sugar out into a long fine thread without breaking1 you have reached the desired result4 ,then put your chocolate in a bowl1 add your sugar1 stirring until beginning to thicken4 ,take as many little wooden skewers as you have cakes1 sharpen them to a fine point1 stick one into each cake1 which dip into your chocolate and sugar1 covering it entirely4 ,put a colander upside down on a table1 and in the holes place the ends of your sticks1 thereby allowing the cakes on the opposite end to dry1 after which remove your cakes from the sticks1 and serve when needed4 #egc4 ,angel ,cake4 ,beat the whites of eleven eggs very stiff4 ,mix with half a pound of sifted flour1 half a pound of sugar1 and a teaspoonful of cream of tartar4 ,flavor with extract of almond or extract of pineapple4 ,then mix all together with the whites of eggs1 and bake in a moderate oven for about forty minutes1 or until thoroughly done1 of which you may judge by passing the point of a knife into your cake1 and1 if it comes out dry1 it is sufficiently done4 ,do not butter the pan for this cake4 #egd4 ,pound ,cake4 ,put in a bowl half a pound of butter1 which you have put in rather a warm place1 so as to be a little soft4 ,add two eggs1 which beat well together with the butter for four or five minutes4 ,add another egg1 which also beat five minutes1 and then another1 and beat all together the same length of time1 and mix with the foregoing half a pound of flour1 four ounces of currants1 and the same of raisins1 which you have stoned4 ,butter a mold1 put a piece of paper in the bottom1 and also around the sides1 pour your mixture into the mold1 and send it to a moderate oven for about an hour4 ,pass the point of a knife into your cake1 and1 if it comes out dry1 it is sufficiently done4 #ege4 ,charlotte-,russe4 ,butter a tin mold1 the bottom and sides of which line with lady fingers4 ,whip a pint of cream until quite firm1 and put it on the ice4 ,dissolve half an ounce of gelatine in about a sherry-glass of hot water1 then add four ounces of sugar4 ,boil a sherry-glass of milk1 remove it from the fire1 and mix with it four eggs1 stirring rapidly4 ,strain your gelatine and sugar1 and add them1 with a teaspoonful of vanilla1 to your other ingredients1 and mix all well together4 ,when beginning to stiffen1 add your whipped cream1 which remove from the bowl with a skimmer1 so as to drain off all moisture4 ,fill your mold with the cream1 put it on ice for an hour1 take it out of the mold1 and serve4 #egf4 ,bavarian ,strawberry ,cream4 ,dissolve a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water1 then add to it four ounces of powdered sugar1 and put it through a sieve4 ,whip a pint of cream1 and1 when firm1 put it on ice for a quarter of an hour4 ,press four ounces of strawberries through a sieve1 which put in a bowl with your gelatine and sugar4 ,when beginning to stiffen slightly1 add your whipped cream1 which remove from the bowl with a skimmer1 so as to drain off all moisture4 ,mix all well together1 and pour into a mold1 which put on ice for about an hour4 ,then turn your cream out of the mold1 and serve4 #egg4 ,bavarian ,chocolate ,cream4 ,prepare exactly as for the foregoing1 adding two ounces of chocolate which you have previously melted4 #egh4 ,bavarian ,vanilla ,cream4 ,proceed as for ,bavarian strawberry cream 7,art4 #egf71 except that instead of adding strawberries1 flavor with a teaspoonful of vanilla4 #egi4 ,bavarian ,coffee ,cream4 ,proceed as for ,bavarian strawberry cream 7,art4 #egf71 but1 instead of strawberries1 flavor with a tablespoonful of essence of coffee4 #ehj4 ,jelly of ,rum4 ,dissolve two ounces of gelatine in a pint and a half of very hot water on the fire1 and1 when melted1 add ten ounces of sugar4 ,beat three whites of eggs with half a glass of water1 which mix with your gelatine1 stirring quickly with an egg-beater4 ,then put all on the fire until boiling1 then remove to the back of the range to simmer gently for half an hour4 ,strain your jelly through a flannel until perfectly clear1 and add three sherry-glasses of rum4 ,pour it into a mold1 which put on the ice until sufficiently stiff to turn out4 #eha4 ,wine ,jelly4 ,proceed as for the foregoing1 adding a pint and a quarter of water 7instead of a pint and a half71 the juice of a lemon1 a very small piece of cinnamon stick1 a gill of sherry1 and a sherry-glass of brandy4 ,finish as the preceding4 #ehb4 ,meringues4 ,beat the whites of eight eggs as stiff as possible1 then mix with them lightly three quarters of a pound of sugar2 but do not beat them after adding the sugar4 ,fill a tablespoon with your beaten eggs1 which place in oval form on a board slightly moistened and covered with a sheet of white paper2 continue until your eggs are all used1 and place each spoonful about an inch apart from the other4 ,send to a very gentle oven1 with the door shut1 for about ten minutes1 and1 if sufficiently firm1 remove them1 turn them over on a pan1 which put in a very gentle oven for about three quarters of an hour2 take them out1 press them in the middle with your thumb1 so as to render them hollow1 and1 when cold1 fill them with whipped cream to which you have added two ounces of sugar and a teaspoonful of vanilla4 ,when the weather is very hot1 and it is sometimes difficult to whip cream1 put it in a bowl1 which place in a larger one1 and surround the smaller with cracked ice1 mixed with a little rock salt4 #ehc4 ,jelly of ,mixed ,fruits4 ,dissolve on the fire two ounces of gelatine in three or four tablespoonfuls of water1 add ten ounces of sugar1 and1 when melted1 remove from the fire4 ,mix the whites of three eggs in half a glass of water1 add to your gelatine1 stirring quickly with an egg-beater4 ,then put all on the fire until boiling1 then remove to the back of the range to simmer gently for half an hour4 ,strain your jelly through a flannel until perfectly clear2 pour a little of it into a mold1 and1 when the jelly is sufficiently stiff1 place on top of it two dozen very red cherries from which you have removed the stones1 an ounce of white currants1 the same of red1 two ounces of pineapple1 and the same of raspberries1 or strawberries if in season4 ,pour the rest of your jelly into the mold1 which put on the ice until sufficiently stiff to turn out of the mold4 #ehd4 ,french ,chestnuts with ,coffee ,sauce4 ,remove the shells from three dozen ,french chestnuts1 boil the chestnuts five minutes in water1 then peel off the skin which covers them1 put them in a saucepan on the fire1 with enough water to cover them1 and two ounces of sugar2 boil them until soft1 without breaking1 and drain them4 ,put in a saucepan on the fire four yolks of eggs1 three ounces of sugar1 a teacupful of black coffee1 and half a glass of cream4 ,stir until just before boiling1 then strain it1 allow it to become cold1 pour it over your marrons1 and serve4 #ehe4 ,nougat4 ,put half a pound of almonds in boiling water for two or three minutes1 remove the skins1 wash the almonds1 and cut them each in seven or eight long strips1 then put them in the oven to dry4 ,put in a copper or well-enameled saucepan1 on the fire1 five ounces of powdered sugar1 which be careful to stir very gently until colored brown1 then add your almonds1 which should be slightly browned and very hot4 ,mix all together1 rub a little oil lightly over a pan1 into which pour your nougat1 cut it immediately into pieces about four inches long and an inch and a half wide1 and let them become cold4 #ehf4 ,vanilla ,ice ,cream4 ,put in a saucepan on the fire a quart of milk1 three quarters of a pound of sugar1 three tablespoonfuls of extract of vanilla1 and eight yolks of eggs4 ,stir well with an egg-beater1 and1 when beginning to thicken without boiling1 strain your mixture and allow it to become cold4 ,place the tin freezer into the pail belonging to it1 surround it with chopped ice mixed with about half a pound of rock salt1 pour your cream into the tin can1 which cover1 and then turn the handle at the side of the pail rapidly around for a few moments1 take off the cover from the can1 and with a spoon detach any of the cream which may have frozen to the sides4 ,again put on the cover1 continue to turn the handle1 repeating from time to time the operation just described1 and pressing the cream down with the spoon1 so as to make it smooth4 ,when the cream is thoroughly frozen1 put it into a mold1 place a piece of thick paper on top1 over which shut down the cover securely4 ,place your mold in a bowl1 surround it with chopped ice1 with which mix two handfuls of rock salt4 ,just before serving1 turn your ice cream out of the mold by dipping it for a few seconds in warm water4 ,instead of extract of vanilla1 the vanilla-bean will give a much better flavor4 #ehg4 ,coffee ,ice ,cream4 ,put in a saucepan on the fire a pint and a half of milk1 the yolks of eight eggs1 fourteen ounces of sugar1 and half a pint of very strong black coffee4 ,stir well with an egg-beater1 and1 when beginning to thicken without boiling1 strain your mixture1 allow it to become cold1 and freeze as the foregoing4 #ehh4 ,chocolate ,ice ,cream4 ,prepare a mixture as for vanilla ice cream 7,art4 #ehf74 ,melt four ounces of chocolate in half a glass of water1 on the fire1 add it to your mixture1 strain it through a sieve1 and freeze as described in ,art4 #ehf4 #ehi4 ,strawberry ,ice ,cream4 ,press through a sieve a sufficient quantity of strawberries to obtain half a pint of juice1 which put into a tin freezing-can with three quarters of a pound of sugar and a quart of cream1 and freeze as vanilla ice cream 7,art4 #ehf74 #eij4 ,strawberry ,mousse4 ,proceed as for strawberry ice cream1 and1 when half frozen1 stir into it quickly a pint of whipped cream1 put it in a mold for two hours1 surrounded by cracked ice and a little rock salt1 then turn it out1 and serve4 ,whipped cream may be added to all kinds of plain ice creams4 #eia4 ,neapolitan ,ice ,cream4 ,prepare a mixture as for vanilla ice cream 7,art4 #ehf74 ,let it become cold1 put it in the freezer1 and1 when not quite frozen1 take out one third of it1 stirring into it rapidly about an ounce and a half of chocolate1 which you have previously melted4 ,put it into a mold1 which place in a large bowl1 and surround the mold with cracked ice1 and about two handfuls of rock salt4 ,when the ice cream is sufficiently stiff to support another layer on top1 take out the half of that which is in the freezer1 place it in your mold on top of the chocolate ice cream4 ,then mix with the remaining portion of ice cream not quite a gill of strawberry juice1 and place in your mold1 which leave two hours in the ice1 turn the ice cream out1 and serve4 #eib4 ,nesselrode ,pudding4 ,remove the shells from two dozen ,french chestnuts1 which put in a saucepan1 with a little water1 then peel off the skin which covers them1 and put the chestnuts in a saucepan on the fire1 with a pint of water and a pound of sugar4 ,boil them until very soft1 then press them through a sieve1 and put them again in a saucepan with a pint of cream1 in which you mixed the yolks of four eggs4 ,just before beginning to boil1 put your mixture through a sieve1 add an ounce of raisins1 which you have stoned1 an ounce of currants1 two sherry-glasses of yellow chartreuse1 and freeze it1 as described in ,art4 #ehf4 ,when frozen1 cut four candied apricots1 also four candied green gages1 and half an ounce of citron all in small pieces1 add three ounces of candied cherries2 mix them thoroughly in your ice cream1 which put in a mold1 a thick piece of paper on top1 and the cover securely shut down upon it4 ,put some cracked ice1 mixed with two handfuls of rock salt1 in a bowl1 in the middle of which place your mold1 covering it entirely with the ice and salt1 where let it remain two hours1 then turn the ice cream out of the mold1 first dipping it for a few seconds in warm water4 #eic4 ,frozen ,apple ,pudding la ,marie ,hloise4 ,cut four ounces of almonds1 and the same of citron1 into long thin strips1 and boil them in a thick sugar sirup1 with four ounces of large raisins1 and the same of candied cherries2 when boiled1 let them become cold4 ,pare twenty-four large apples1 which cut in quarters1 remove the core1 and stew them in a little water1 then press them through a sieve1 add half a pound of powdered sugar and a glass of orange marmalade or quince jelly4 ,when cold1 add the almonds1 citron1 cherries1 and raisins1 a sherry-glass of brandy1 the same of maraschino1 and put the whole into a freezer and freeze from ten to fifteen minutes4 ,then stir into it rapidly a pint of stiff whipped cream1 and put into a mold1 which place in a large bowl1 and surround the mold with cracked ice mixed with about two handfuls of rock salt4 ,leave it for two hours1 then turn it out of the mold on a dish1 surround it with whipped cream1 to which you have added about two ounces of sugar1 and flavored with vanilla4 #eid4 ,orange ,ice4 ,put a quart of water in a saucepan on the fire1 with three quarters of a pound of sugar1 which boil ten minutes1 remove from the fire and allow it to become cold4 ,take the juice of a dozen oranges and four lemons1 strain1 rasp a lump of sugar with the rind of an orange1 which add to the juice1 mix all together with the water and sugar1 and freeze1 as described in ,art4 #ehf4 ,strawberry and raspberry ice are prepared in the same manner1 except that they are pressed through a sieve4 #eie4 ,pineapple ,ice4 ,for this1 take a pint and a half of water1 four lemons1 three quarters of a pound of sugar1 a pound and a half of pineapple1 which chop fine and pound in a mortar1 press through a sieve1 and finish as the above4 #eif4 ,orange ,baskets4 ,take ten oranges1 as large as possible2 with a penknife1 or the point of a small1 sharp knife1 form the handle of the basket1 by beginning at the side of the orange and cutting a line across the top1 stopping just opposite where you have begun4 ,cut another line exactly as the first1 half an inch apart from it1 then cut around the orange in the middle1 stopping at where the handle is marked out4 ,remove the two quarters of peel1 pass the knife under the handle1 so as to loosen the orange1 which remove as carefully as possible1 and proceed in the same manner1 so as to remove most of the orange from the basket1 and the remainder scoop out with a teaspoon4 ,dry the baskets with a cloth1 tie the handles with bows of narrow ribbons of all colors1 fill them with orange ice as the foregoing1 and serve4 #eig4 ,roman ,punch4 ,put in a saucepan on the fire three quarters of a pound of sugar1 with three pints of water1 boil ten minutes1 then put aside to become cold4 ,then put in a freezer1 and1 when nearly frozen1 stir into it rapidly a gill of rum and the juice of four lemons4 ,,appendix4 ,a ,,few ,,american ,,receipts ,,for ,,buckwheat ,,cakes1 ,,waffles1 ,,etc4 #eih4 ,buckwheat ,cakes4 ,mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream2 add a pinch of salt and a wineglass of yeast1 and allow it to remain over night2 then bake on a very dry griddle till the cakes are of a light brown4 #eii4 ,wheat ,flannel ,cakes4 ,mix together eight tablespoonfuls of wheat flour with a gill of yeast1 the same of fresh milk1 and a little salt2 put in a covered bowl over night to rise1 and in the morning bake on a griddle1 and turn the cakes on one side and then on the other1 until both are browned4 ,if the above mixture should become acid1 add half a teaspoonful of soda well mixed in a little water4 #fjj4 ,indian ,meal ,griddle ,cakes4 ,mix well together with a pint of ,indian meal a quart of milk1 a tablespoonful of butter1 a little salt1 and two eggs2 beat all well together and bake on a griddle4 #fja4 ,corn ,bread4 ,with two teacupfuls of hot hominy mix a liberal tablespoonful of butter2 beat four eggs very light1 and stir them into the hominy and butter2 then add gradually a pint of milk1 stirring constantly1 and1 when thoroughly mixed1 half a pint of ,indian meal4 ,if thicker than the consistency of rich boiled custard1 add a little more milk4 ,bake in a deep pan 7so as to allow the mixture to rise71 in an oven which is quite hot at the bottom and not too much so at the top4 #fjb4 ,fairies4 ,with a pint of flour mix a scant tablespoonful of butter1 some salt1 and enough water to make a dough which may be kneaded4 ,when kneaded sufficiently1 roll the dough out as thin as a sheet of paper2 cut it in rounds with a muffin-ring1 prick them with a fork1 and bake them for an instant in a moderately hot oven4 #fjc4 ,waffles4 ,dissolve half a pound of fresh butter in a quart of new milk2 then thoroughly mix with the above a quart of flour2 add six fresh eggs which you have previously beaten very light1 and a little salt4 ,bake in waffle-irons1 which should be greased with good butter after the baking of each waffle4 ,butter the waffles while very hot1 before serving1 and serve with them one and a half tablespoonfuls of powdered cinnamon1 well mixed with six tablespoonfuls of powdered sugar4 ,when very rich cream may be procured1 three or four tablespoonfuls may be added to the milk in the above receipt4 #fjd4 ,gingerbread4 ,mix well with a pint of molasses half a pound of sugar1 half a pound of butter1 and three eggs4 ,dissolve an ounce of baking soda in a pint of water1 which add to the above ingredients1 with also an ounce of ground ginger2 then add two pounds of flour2 mix all well together1 and bake in a moderately hot oven4 #fje4 ,ginger ,snaps4 ,sift half an ounce of baking soda through a pound and three quarters of flour2 also sift half a pound of sugar through the flour1 which then mix well with half a pound of butter2 add half an ounce of ginger1 the same of ground allspice2 mix together a pint of molasses with half a gill of water1 which add to the other ingredients1 mixing all thoroughly together2 roll out very thin and bake until very crisp4 ,when ginger snaps are liked very hot1 sometimes red pepper is added4 #fjf4 ,cookies4 ,take four ounces of butter1 three ounces of pulverized sugar1 and six ounces of flour2 rub all together until in crumbs2 add two yolks of eggs1 which mix thoroughly together with the above ingredients until quite smooth4 ,put this mixture on a plate1 which cover with another plate1 and let it rest in a cool place for half an hour2 roll it out an eighth of an inch thick1 cut it out in small rounds a little larger than a silver dollar1 and bake in a moderate oven until colored a very light brown2 spread some raspberry jam on half of the rounds1 and cover with the other half4 #fjg4 ,boiled ,potatoes4 ,take about twelve potatoes1 which wash well in cold water2 peel them1 cutting out the eyes or any black specks which the potatoes may have2 then put them in a saucepan in which there is enough cold water to cover them1 sprinkle them over with about a teaspoonful of salt1 and put them on the fire for about half an hour1 then pierce them with a fork1 to see if they are thoroughly done2 if so1 drain them1 place a cloth on top of them1 cover the saucepan with its lid1 and put it at the side of the range1 to steam the potatoes until quite dry1 and serve them very hot4 ,some persons prefer them boiled and served with the skins on1 or boiled in their skins and peeled before serving4 #fjh4 ,boiled ,rice4 ,take three quarters of a pound of rice1 which wash well in cold water1 drain and rub the rice with your hands2 pick out the yellow grains and specks of black2 then wash the rice again three or four times1 changing the water1 and rubbing it with the hands4 ,after the last time1 pour some cold water over it1 and put it in a saucepan on the fire in which there are about five quarts of boiling water4 ,stir with a wooden spoon1 and add half a teaspoonful of salt4 ,boil the rice rapidly for about twenty minutes1 skimming off at intervals the scum which rises4 ,when the rice is soft1 drain it1 and then pour a little cold water over it1 which also drain instantly4 ,put the rice1 without any water1 into a saucepan1 which half cover1 and put at the side of the range4 ,stir every now and then1 and1 when the rice is perfectly dry1 serve4 ,,index4 ,,chapter ,i4 ,,soups4 ,,art4 ,,page #da4 ,american green-turtle soup #bj #bd4 ,arrowroot soup #af #b4 ,bouillon1 or beef broth #i #c4 ,bouillon maigre #aj #d4 ,bouillon maigre of fish #aj #bj4 ,beef soup #ae #ee4 ,bouillabaisse la ,marseillaise #be #a4 ,consomm1 or stock #i #ag4 ,consomm with poached eggs #ad #ah4 ,consomm royal #ad #df4 ,consomm ,rachel #ba #ca4 ,chicken consomm #ag #cb4 ,chicken giblet #ag #cc4 ,chicken gumbo #ag #cd4 ,chicken okra1 with oysters #ah #dj4 ,calf's-feet soup #ai #ec4 ,clam chowder la ,thayer #bd #ce4 ,english mutton broth #ah #ch4 ,english ox-tail soup #ai #ea4 ,english hare soup #bc #bc4 ,farina soup #ae #cg4 ,french ox-tail soup #ah #aa4 ,farce #ab #db4 ,green-turtle soup la ,londonderry #bj #dh4 ,giblet soup of goose #bb #cf4 ,mullagatawny soup #ah #ci4 ,mock-turtle soup #ai #ed4 ,olla podrida #be #e4 ,pot-au-feu #aj #ae4 ,potage aux pointes d'asperges #ac #bh4 ,potage de nouilles #af #cj4 ,rice soup la ,crole #ag #dg4 ,rye soup l',allemande #bb #ab4 ,sorrel soup #ac #bf4 ,sago soup #af #h4 ,soup la ,brunoise #aa #di4 ,soup la ,bohemienne #bc #dd4 ,soup la d',orsay #ba #f4 ,soup la ,julienne #aj #i4 ,soup la ,paysanne #aa #ad4 ,soup la pluche de cerfeuil #ac #ai4 ,soup la ,princesse #ae #de4 ,soup aux quenelles de volaille #ba #eb4 ,soup of sturgeon la ,pierre ,legrand #bd #be4 ,soup with ,italian paste #af #ej4 ,soup with poached eggs la ,styrie #bc #bi4 ,soup with rice #ag #bg4 ,tapioca soup #af #dc4 ,terrapin soup #ba #ba4 ,vermicelli soup #ae #bb4 ,vermicelli soup with green peas #ae ,,pur,,es4 #gi4 ,bisque of clams #cd #gg4 ,bisque of crawfish #cc #gh4 ,bisque of lobster #cd #eg4 ,cream of sorrel #bf #fc4 ,pure of asparagus #bh #ff4 ,pure of barley #bi #fg4 ,pure of celery #bi #ga4 ,pure of fowl la ,reine #ca #eh4 ,pure of green peas #bg #gj4 ,pure of ,jerusalem artichokes #cj #fa4 ,pure of lentils #bg #ei4 ,pure of peas la ,princesse #bg #fi4 ,pure of potatoes la ,jackson #cj #gb4 ,pure of partridge #ca #fd4 ,pure of rice #bh #gc4 ,pure of rabbit #cb #ef4 ,pure of sorrel #bf #fh4 ,pure soubise la ,princesse #cj #ge4 ,pure of vegetables aux crotons #cb #fb4 ,pure of white beans #bh #fe4 ,rice soup la ,crcy #bi #gf4 ,rice soup au lait d'amandes #cc #fj4 ,split-pea soup #bg #gd4 ,tomato soup #cb ,,chapter ,,ii4 ,,sauces4 #ha4 ,sauce ,allemande #ce #ajc4 ,sauce la poulette #da #aje4 ,sauce la ,marinire #db #hh4 ,sauce ,barnaise #cg #aja4 ,sauce ,bordelaise #da #ajb4 ,another way of making sauce ,bordelaise #da #ih4 ,sauce ,colbert #dj #ajd4 ,sauce fleurette #db #ajh4 ,sauce ,gnevoise #dc #he4 ,sauce ,hollandaise #cf #if4 ,sauce hache #ci #aac4 ,sauce ,mayonnaise #dd #ia4 ,sauce ,prigueux #ch #hf4 ,sauce piquante #cg #ie4 ,sauce poivrade #ci #aaa4 ,sauce ravigote 7hot7 #dd #aab4 ,sauce ravigote 7cold7 #dd #aji4 ,sauce remoulade 7cold7 #dc #aaj4 ,sauce remoulade 7hot7 #dc #ib4 ,sauce ,robert #ch #id4 ,sauce soubise #ci #ii4 ,sauce suprme #dj #aad4 ,sauce ,tartare #de #hb4 ,sauce veloute #ce #ajj4 ,sauce ,ventienne #dj #hc4 ,bchamel sauce #cf #hg4 ,bread sauce #cg #ig4 ,hunter sauce #ci #ic4 ,italian sauce #ch #ajf4 ,lobster sauce #db #hi4 ,parisian sauce #cg #ajg4 ,shrimp sauce #dc #hj4 ,spanish sauce #ce #ij4 ,tomato sauce #ch #hd4 ,white sauce or butter sauce #cf ,,chapter ,,iii4 ,,fish4 #aae4 ,boiled striped bass la ,ventienne #df #abc4 ,black bass1 ,burgundy sauce #dg #abd4 ,baked blue-fish1 tomato sauce #dg #aai4 ,boiled codfish1 oyster sauce #dg #agj4 ,codfish au gratin #fd #acg4 ,eels en matelote #ec #abh4 ,eels la ,tartare #di #abe4 ,baked fillet of sole 7or flounder7 #dh #afi4 ,fish-balls #fc #aah4 ,halibut1 lobster sauce #df #ace4 ,halibut1 sauce suprme #eb #abg4 ,chicken halibut aux fines herbes #dh #abi4 ,king-fish1 sherry sauce #di #abb4 ,pickerel1 anchovy sauce #dg #aaf4 ,boiled red snapper with butter sauce #df #ach4 ,red snapper la ,chambord #ec #aci4 ,ray1 with caper sauce #ed #adj4 ,ray1 au beurre noir #ed #aag4 ,boiled salmon1 madeira sauce #df #acf4 ,scallops of white-fish la ,provenale #eb #abj4 ,sheep's head1 shrimp sauce #dg #acj4 ,fillet of shad with pure of sorrel #ej #aca4 ,broiled shad la matre d'htel #ej #ada4 ,fried smelts #ee #adb4 ,farcied smelts #ee #acc4 ,trout la ,gnevoise #ea #acb4 ,long ,island brook trout #ej #aba4 ,salmon trout1 sauce ,hollandaise #dg #acd4 ,scallops of trout #ea #abf4 ,weak-fish1 ,italian sauce #dh ,,clams1 ,,oysters1 ,,lobsters1 ,,etc4 #afg4 ,clam fritters #fc #agb4 ,clams on toast #fe #agd4 ,clams au gratin #fe #agc4 ,soft clams steamed #fe #aeg4 ,crawfish la ,bordelaise #fj #afd4 ,soft-shell crabs #fb #afe4 ,farcied crabs #fb #aff4 ,deviled crabs #fc #afj4 ,fried frogs' legs #fa #afa4 ,frogs' legs la poulette #fa #afb4 ,frogs' legs la ,marinire #fb #afc4 ,frogs' legs la matre d'htel #fb #aea4 ,lobster au naturel #eh #aeb4 ,lobsters la ,havraise #ei #aed4 ,broiled lobster #ei #aef4 ,lobster la ,bordelaise #fj #aei4 ,lobster l',indienne #fj #aee4 ,deviled lobster #fj #aeh4 ,farcied lobster #fj #aec4 ,croquettes of lobster #ei #age4 ,mussels la ,marinire #ff #adc4 ,oysters la poulette #ef #adi4 ,oysters la ,mosely #eh #aej4 ,oysters au gratin #eh #adh4 ,oysters on toast #eg #add4 ,farcied oysters l',africaine #ef #ade4 ,fried oysters #ef #adf4 ,broiled oysters #eg #adg4 ,cromesqui of oysters #eg #afh4 ,oyster fritters #fc #agf4 ,stewed terrapin la ,lucie #ff #agg4 ,stewed terrapin la ,maryland #ff #agh4 ,stewed terrapin 7another manner7 #fg ,,chapter ,,iv4 ,,entr,,es4 ,,beef4 #aie4 ,beef la mode #gc #ahd4 ,beef's brains au beurre noir #fi #ahe4 ,beef's brains la poulette #gj #ahh4 ,beef-kidneys1 sauts au vin blanc #gj #ahc4 ,hashed beef #fi #aid4 ,braised beef1 tomato sauce #gb #aic4 ,fillet of beef saut1 madeira sauce #gb #aib4 ,tenderloins of beef1 with potatoes la ,parisienne #ga #ahj4 ,beef tongue1 sauce piquante #fh #aha4 ,beef's tongue la jardinire #fh #ahb4 ,smoked beef's tongue1 wine sauce with mushrooms #fh #aia4 ,porter-house steak la ,bordelaise #ga #aij4 ,rump steak broiled la matre d'htel #ga #ahi4 ,sirloin steak broiled1 with anchovy sauce #ga #aig4 ,beefsteak pie #gd #agi4 ,glaze #fg #aif4 ,boiled marrow-bones #gc #ahg4 ,ox-tails braised #gj #aii4 ,tripe la ,lyonnaise #gd #bja4 ,tripe la mode de ,caen #ge #aih4 ,broiled tripe #gd #bjj4 ,fried tripe #ge ,,veal4 #bbf4 ,blanquette of veal #hd #bjf4 ,calves' brains au gratin #gg #bjg4 ,calves' brains la poulette #gg #bjh4 ,fried calves' brains1 tomato sauce #gg #bji4 ,calves' ears farcied #gh #bae4 ,calf's feet la poulette #gi #bad4 ,calf's heart aux fines herbes #gi #bjc4 ,calf's head la vinaigrette #gf #bjd4 ,baked calf's head l',italienne #gf #bjb4 ,calf's head en tortue #ge #bac4 ,braised calf's liver la ,bourgignone #gi #baa4 ,broiled calf's liver #gh #baj4 ,calves' liver saut1 sauce poivrade #gh #bag4 ,calf's liver with bacon #gi #bje4 ,calves' tongues #gf #bbe4 ,fricandeau of veal #hd #bag4 ,sweetbreads aux fines herbes #hj #bah4 ,sweetbreads larded with peas #ha #bai4 ,sweetbread croquettes #ha #bba4 ,veal chops la ,mayonnaise #hb #bbb4 ,veal chops piqus #hb #bbj4 ,veal cutlets l',allemande #hb #bbc4 ,braised tendons of veal la macdoine #hc #bbd4 ,braised tendons of veal with pure of celery #hc #bbg4 ,minced veal1 with poached eggs on top #hd #baf4 ,veal pot-pie #hj #bbh4 ,veal kidneys sauts #he #bbi4 ,deviled veal kidneys #he ,,mutton4 #bde4 ,breast of lamb1 with asparagus #ij #bdd4 ,epigramme of lamb #ij #bdb4 ,irish stew #hi #bcd4 ,mutton chops la ,pompadour #hf #bcb4 ,mutton chops la soubise #hf #bce4 ,mutton chops en crpinette #hg #bcc4 ,mutton chops sauts #hf #bcf4 ,breast of mutton #hg #bch4 ,roast leg of mutton la ,bretonne #hh #bci4 ,boiled leg of mutton #hh #bda4 ,leg of mutton en venaison #hh #bdj4 ,roast saddle of mutton #hh #bdc4 ,shoulder of mutton farcied #hi #bcg4 ,sheep's feet la poulette #hg #bcj4 ,sheep's brains #he #bca4 ,sheep's kidneys en brochette #he ,,pork4 #beh4 ,glazed ham #ie #bei4 ,glazed ham with champagne sauce #ie #bfj4 ,glazed ham with truffles #ie #bfa4 ,ham l',amricaine #if #bfb4 ,ham la ,zingara #if #bfd4 ,ham toast #ig #bfc4 ,roast ham #if #bdh4 ,broiled pig's feet #ib #bee4 ,pig's head1 sauce poivrade #id #bdi4 ,pig's kidneys sauts #ib #bdf4 ,pig's tongue #ia #bec4 ,broiled pork chops #ic #bed4 ,pork chops l',indienne #ic #beb4 ,pork chops1 sauce ,robert #ic #bdg4 ,fillet of pork la fermire #ia #bej4 ,sausage of fresh pork #ib #bef4 ,frankfort sausages1 with sourcrout #id #bea4 ,spare-ribs1 apple sauce #ic #beg4 ,roast sucking pig farcied #id ,,poultry ,,and ,,game1 ,,with ,,roasts ,,of ,,same4 #bhd4 ,puff paste #ajf #bhe4 ,pt brise #ajf #bgh4 ,aspic de foie gras #ajb #bgi4 ,aspic 7another manner of making it7 #ajc #bgg4 ,boiled fowl1 caper sauce #ajb #bhf4 ,bouches de salpicon #ajf #bhg4 ,crostades de salpicon #ajg #bgb4 ,chicken la financire #ajj #bfi4 ,chicken la ,marengo #ii #bgd4 ,chicken la ,toulouse #aja #bga4 ,chicken saut aux fines herbes #ii #bgj4 ,chicken saut la ,hongroise #ii #bgf4 ,chicken saut au chasseur #ajb #bhj4 ,boned chicken #ajd #bfe4 ,broiled chicken #ig #bff4 ,broiled chickens 7deviled7 #ig #bhc4 ,chicken croquettes #aje #bhh4 ,cromesqui of chicken #ajh #bfh4 ,fricasse of chicken #ih #bha4 ,larded chicken #ajd #bhb4 ,chicken pie la ,christine #ajd #bfg4 ,roast spring chicken #ih #bge4 ,chicken with rice #aja #bhi4 ,timbale of chicken #ajh #bgc4 ,suprme de volaille #ajj #bid4 ,ducks with olives #aaa #bif4 ,ducks with pure of peas #aab #bie4 ,duck with turnip #aaa #bic4 ,tame duck roasted #aaa #bih4 ,braised goose1 celery sauce #aab #big4 ,roast goose #aab #cae4 ,pigeons en compote #aah #cad4 ,pigeons pols #aah #bib4 ,boned turkey #aaj #bij4 ,roast turkey stuffed #aji #bia4 ,turkey with truffles #aji #cci4 ,roast canvas-back ducks #abd #cdj4 ,red-head ducks #abd #cda4 ,broiled red-head ducks #abd #cdb4 ,salmi of red-head ducks #abd #cah4 ,hare la bourgeoise #aai #cai4 ,ragot of hare #aai #caf4 ,fillets of hare sauts #aah #cag4 ,roast hare #aai #cjf4 ,partridge aux choux #aad #cjd4 ,broiled partridge #aad #cje4 ,deviled partridge #aad #cjg4 ,roast partridge #aae #cjh4 ,salmi of partridge #aae #cbe4 ,suprme of partridge #abj #cbf4 ,timbale of partridge #aba #cji4 ,truffled partridge #aaf #ccc4 ,broiled plover #abc #caj4 ,broiled quail #aaf #cab4 ,quail en caisse #aaf #caa4 ,roast quail #aaf #cac4 ,quail with truffles #aag #cbd4 ,rabbit l',espagnole #abj #cbc4 ,hash of rabbit #abj #cbb4 ,roast rabbit #abj #cba4 ,ragot of rabbit #aai #cbj4 ,rabbit saut la minute #aai #cch4 ,reed birds #abd #ccg4 ,snipe #abd #cjj4 ,broiled squabs #aac #cjb4 ,broiled squabs 7deviled7 #aad #cja4 ,squabs en compote #aac #bii4 ,roast squab #aac #cjc4 ,squabs with green peas #aad #ccb4 ,braised fillets of venison #abb #ccj4 ,venison chops #aba #cbg4 ,venison chops1 with currant jelly sauce #aba #cbi4 ,leg of venison #aba #cca4 ,ragot of venison #abb #cbh4 ,saddle of venison #aba #cce4 ,broiled woodcock #abc #ccf4 ,roast woodcock #abc ,,chapter ,v4 ,,vegetables4 #cfi4 ,artichokes la ,barrigoule #acb #cfh4 ,fried artichokes #acb #cff4 ,fonds d'artichauts a l',italienne #aca #cfg4 ,fonds d'artichauts la macdoine #acb #ddc4 ,pure of artichokes #aec #cgj4 ,raw artichokes la vinaigrette #acc #cfe4 ,artichokes with butter sauce #aca #cga4 ,jerusalem artichokes #acc #ddd4 ,pure of ,jerusalem artichokes #aec #dde4 ,jerusalem artichokes au gratin #aec #ceh4 ,asparagus with butter sauce #acj #ceg4 ,asparagus with ,french rolls #abi #cei4 ,pointes d'asperges au veloute #acj #cfj4 ,asperges en petits pois #acj #cea4 ,dried beans #abh #dbj4 ,dried ,lima beans #adg #dah4 ,lima beans #adf #cdi4 ,beans panachs #abg #ceb4 ,pure of dried beans #abh #cec4 ,red beans #abh #cej4 ,white beans sauts #abh #ced4 ,windsor beans #abi #cee4 ,windsor beans l',anglaise #abi #cef4 ,pure of ,windsor beans #abi #cdg4 ,string-beans l',anglaise #abg #cdh4 ,string-beans sauts #abg #dja4 ,pickled beets #ada #djj4 ,beets with butter #ada #daa4 ,cabbage au gratin #add #dab4 ,cabbage farcied #add #daj4 ,cabbage saut au beurre #add #djh4 ,carrots sauts au beurre #adc #cfc4 ,cauliflower au gratin #aca #cfd4 ,cauliflower au veloute #aca #cfb4 ,cauliflower with butter sauce #aca #cia4 ,fried celery1 tomato sauce #aci #cib4 ,pure of celery #aci #chi4 ,celery with marrow #ach #cij4 ,celery with white sauce #ach #ddb4 ,pure of ,french chestnuts #aeb #dji4 ,chiccory with cream #adc #dad4 ,stewed corn with cream #ade #dae4 ,new ,orleans corn pudding #ade #che4 ,cucumbers farcied #acf #chf4 ,cucumbers with cream #acg #ccd4 ,egg-plant farcied #acf #chc4 ,egg-plant fried #acf #cic4 ,horse-radish sauce 7cold7 #aci #cid4 ,horse-radish sauce 7hot7 #aci #cfa4 ,lentils #acj #chg4 ,lentils la matre d',htel #acg #chh4 ,pure of lentils #ach #cie4 ,braised lettuce1 madeira sauce #aci #cif4 ,farcied lettuce #adj #daf4 ,macdoine of vegetables #ade #djd4 ,stewed mushrooms la ,princesse #adb #dje4 ,mushrooms au gratin #adb #djf4 ,mushrooms au gratin 7another way7 #adb #djb4 ,broiled mushrooms #ada #djc4 ,stewed mushrooms1 ,spanish sauce #adb #chj4 ,boiled onions #ace #cha4 ,fried onions #acf #chb4 ,onions glacs #acf #cdc4 ,green peas l',anglaise #abf #cdd4 ,green peas la ,franaise #abf #cdf4 ,green peas la ,paysanne #abg #ddf4 ,pure of green peas #aec #cde4 ,green peas with bacon #abf #dbe4 ,potatoes l',anglaise #adh #dcb4 ,potatoes l',anna #adi #dci4 ,potatoes la ,duchesse #aea #dcf4 ,potatoes la ,hollandaise #aej #dbh4 ,potatoes la ,lyonnaise #adh #dbf4 ,potatoes la matre d'htel #adh #dch4 ,potatoes la ,parisienne #aea #ddj4 ,potatoes la parmentire #aeb #dbi4 ,potatoes la ,provenale #adi #dca4 ,baked hashed potatoes #adi #dbb4 ,baked mashed potatoes #adg #fjg4 ,boiled potatoes #baj #dbc4 ,potato croquettes #adg #dcd4 ,fried potatoes en ,julienne #aej #dcg4 ,potatoes farcied #aej #dcc4 ,fried potatoes #aej #dcj4 ,hashed potatoes with cream #adi #dba4 ,mashed potatoes #adg #dbd4 ,mashed potatoes with bacon #adh #dda4 ,ragot of potatoes la paysanne #aeb #dce4 ,saratoga potatoes #aej #dbg4 ,potatoes sauts #adh #cgf4 ,fried salsify #acd #cge4 ,salsify with butter sauce #acd #dag4 ,sourcrout #adf #cgb4 ,spinach l',anglaise #acc #cgc4 ,spinach l',espagnole #acc #cgd4 ,spinach with cream #acd #dac4 ,brussels sprouts #ade #djg4 ,squash #adc #dai4 ,succotash #adg #cgh4 ,broiled tomatoes #ace #cgi4 ,farcied tomatoes #ace #cgg4 ,stewed tomatoes #ace #cii4 ,turnips glacs au jus #ada #cih4 ,pure of turnips #adj #cig4 ,turnips with cream #adj ,,chapter ,,vi4 ,eggs1 ,macaroni1 ,salads1 etc4 ,,eggs4 #dgj4 ,aspic with eggs #aeh #deh4 ,eggs l'aurore #aee #dff4 ,eggs la ,huguenot #aeg #dfh4 ,eggs la jardinire #aeg #dgb4 ,eggs la ,lyonnaise #aei #dfd4 ,eggs la ,marseillaise #aeg #dgc4 ,eggs la ,portugaise #aei #def4 ,eggs la tripe #aee #deg4 ,eggs au beurre noir #aee #dga4 ,eggs au gratin #aei #dgg4 ,curried eggs with rice #afj #dfg4 ,eggs en timbale #aeg #dgd4 ,eggs en turban #afj #ddh4 ,fried eggs #aed #ddi4 ,eggs sur le plat #aed #dei4 ,eggs with cream #aef #dfj4 ,eggs with cucumbers #aef #dfe4 ,eggs with sauce ,mayonnaise #aeg #dfa4 ,poached eggs au jus #aef #dgf4 ,poached eggs with anchovy toast #afj #dge4 ,poached eggs with anchovy sauce #afj #dfb4 ,poached eggs with asparagus #aef #dfi4 ,poached eggs with pure of sorrel #aeh #dfc4 ,poached eggs with wine sauce #aeg #dej4 ,scrambled eggs #aed #deb4 ,scrambled eggs with asparagus #aee #dee4 ,scrambled eggs with ham #aee #dea4 ,scrambled eggs with peas #aed #dec4 ,scrambled eggs with tomatoes #aee #ded4 ,scrambled eggs with truffles #aee #dgi4 ,omelette aux fines herbes #afa #dgh4 ,omelette 7plain7 #afa #dhc4 ,omelette with asparagus tops #afa #dhj4 ,omelette with cheese #afa #dhh4 ,omelette with chickens' livers #afc #dij4 ,omelette with ham #afc #dhg4 ,omelette with kidneys #afb #dhf4 ,omelette with mushrooms #afb #dha4 ,omelette with onions #afa #dhb4 ,omelette with peas #afa #dhi4 ,omelette with smoked beef #afc #dia4 ,spanish omelette #afc #dhd4 ,omelette with sorrel #afb #dhe4 ,omelette with tomatoes #afb ,,macaroni4 #dif4 ,baked macaroni #afe #dic4 ,macaroni l',italienne #afd #did4 ,macaroni la ,milanaise #afd #die4 ,macaroni la ,napolitaine #afe #dib4 ,macaroni with cream #afd #ejj4 ,risotto la ,finne #aff #dii4 ,risotto ,hongroise #aff #dih4 ,risotto ,napolitaine #afe #dig4 ,spaghetti #afe ,,salads4 #ejf4 ,salad la ,macdoine #afh #eaa4 ,salad la ,toulouse #agj #eja4 ,salad of beans #afg #ejc4 ,salad of cauliflower #afg #ejd4 ,salad of celery-roots #afg #eab4 ,chicken salad #agj #ejg4 ,salad of herring l',allemande #afh #eji4 ,italian salad #afi #ejb4 ,salad of lentils #afg #eac4 ,lobster salad #agj #ejh4 ,parisian salad #afh #eje4 ,potato salad #afg #eaj4 ,russian salad of truffles #afi #ead4 ,cold slaw #aga ,,cheese4 #eae4 ,cheese biscuits #aga #eah4 ,cheese souffls #agb #eag4 ,cheese straws #aga #eaf4 ,ramequins #aga ,,chapter ,,vii4 ,,desserts ,,and ,,cakes4 #ecc4 ,apple ,charlottes #agi #ecd4 ,apples la ,cond #ahj #ecg4 ,beignets of apples #aha #ece4 ,compote of apples #ahj #ecf4 ,pommes meringues #ahj #eea4 ,apple tart #ahg #eeb4 ,apple tart la ,portugaise #ahh #eec4 ,apricot tart #ahi #edf4 ,baba #ahd #ebd4 ,fried bananas #agd #egg4 ,bavarian chocolate cream #bjj #egi4 ,bavarian coffee cream #bjj #egf4 ,bavarian strawberry cream #aii #egh4 ,bavarian vanilla cream #bjj #ech4 ,beignets de crme la vanille #aha #eci4 ,beignets souffls #ahb #edd4 ,brioche #ahc #ede4 ,pt brioche panache #ahd #ege4 ,charlotte-,russe #aii #ehd4 ,french chestnuts with coffee sauce #bjb #efb4 ,cream pastries with almonds #aib #ebe4 ,rice croquettes #agd #eda4 ,baked custard #ahc #edb4 ,boiled custard #ahc #edi4 ,duchess cakes with peach marmalade #ahf #edh4 ,chocolate clairs #ahf #edg4 clairs #ahe #efa4 ,fanchonettes #aib #ebf4 ,french pancakes #age #eed4 ,gteau d',artois #ahi #eei4 ,gteau fourr la crme #aia #eeg4 ,gteau fourr aux amandes #aia #eeh4 ,gteau fourr aux pommes #aia #eej4 ,gteau ,st4 ,honor #ahg #ehc4 ,jelly of mixed fruits #bja #ehj4 ,jelly of rum #bjj #eha4 ,wine jelly #bjj #efj4 ,mars #aia #ehb4 ,meringues #bja #eee4 ,mince pie #ahi #ehe4 ,nougat #bjb #ebb4 ,omelette la ,celstine #agc #ebc4 ,omelette souffl #agd #eai4 ,sweet omelette #agc #eba4 ,omelette with jam #agc #ebj4 ,omelette with rum #agc #eef4 ,pastries la ,cond #aij #edj4 ,almond puddings #ahb #ecj4 ,pudding au ,marasquin #agg #ebh4 ,bread pudding #agf #ebg4 ,cabinet pudding #age #ebi4 ,english plum pudding #agg #eca4 ,rice pudding #agh #ecb4 ,rice pudding 7another way7 #agh #edc4 ,trifles #ahc #egc4 ,angel cake #aih #egb4 ,chocolate cakes #aig #egd4 ,pound cake #aih #efi4 ,savoy cake #aif #efg4 ,sponge cake #aie #ega4 ,tea cakes #aig #efd4 ,gteau ,genoise #aic #efc4 ,gteau ,madeleine l',orange #aic #efe4 ,gteau ,savarin #aid #efh4 ,lady fingers #aie #egj4 ,macaroons #aif #eff4 ,manquet #aie #ehh4 ,chocolate ice cream #bjd #ehg4 ,coffee ice cream #bjc #eia4 ,neapolitan ice cream #bjd #ehi4 ,strawberry ice cream #bjd #eij4 ,strawberry mousse #bjd #ehf4 ,vanilla ice cream #bjc #eid4 ,orange ice #bjf #eie4 ,pineapple ice #bjg #eif4 ,orange baskets #bjg #eic4 ,frozen apple pudding la ,marie ,hloise #bjf #eib4 ,nesselrode pudding #bje #eig4 ,roman punch #bjg ,,appendix4 ,a ,,few ,,american ,,receipts ,,for ,,buckwheat ,,cakes1 ,,corn ,,bread1 ,,waffles1 ,,gingerbread1 ,,etc4 #eih4 ,buckwheat cakes #bjh #fjj4 ,indian meal griddle cakes #bjh #eii4 ,wheat flannel cakes #bjh #fja4 ,corn bread #bji #fjb4 ,fairies #bji #fjf4 ,cookies #baj #fjd4 ,gingerbread #bji #fje4 ,ginger snaps #baj #fjc4 ,waffles #bji #fjg4 ,boiled potatoes #baj #fjh4 ,boiled rice #baa ,,the ,,end4 99 99 99 99 99 ,transcriber's ,notes3 ,items in the index are only in a vague alphabetical order4 ,obvious punctuation errors repaired4 ,page #age1 kirch changed to kirsch 7maraschino1 kirsch1 or any7 ,page #ahc1 ,pte to ,pt 7#ede4 ,pt ,brioche ,panache47 ,page #ahg1 pte changed to pt 7,take some pt7 ,page #ahh1 pte changed to pt 7,take some pt7 ,page #ahh1 pte changed to pt 7with some pt7 ,page #ahi1 pte changed to pt 7with some pt7 ,page #aib1 pte changed to pt 7thin some pt7 ,page #bah1 heading ,,iv41 ,,entrees changed to ,,entr,,es4 ,page #bbj1 l',americaine changed to l',amricaine 7#bfa4 ,ham l',amricaine7 ,page #bba1 ,pte changed to ,pt 7#bhe4 ,pt brise7 ,page #bba1 financere changed to financire 7#bgb4 ,chicken la financire7 ,page #bbc1 vension changed to venison 7#cbh4 ,saddle of venison7 ,page #bbe1 ,maddoine changed to ,macdoine 7,macdoine of vegetables7 ,page #bbi1 ,clestine changed to ,celstine 7#ebb4 ,omelette la ,celstine7 ,page #bbi1 ,pt to ,pt 7#ede4 ,pt brioche7 ,page #bcj1 word added to text 7,pastries la ,cond7 ,page #bcj1 ,g noise changed to ,genoise 7#efd4 ,gteau ,genoise7