,a ,,guide ,,to ,,modern ,,cookery ,a ,,guide ,,to ,,modern ,,cookery4 ,,some ,,press ,,opinions4 8,this is probably one of the most important cookery books issued this century1 and will1 it may be presumed1 eventually take its place alongside the familiar culinary classics of former days4 ,it is especially interesting as marking the inauguration of an entirely new style of living4 ,m4 ,escoffier's book is a culinary education in itself1 and should take rank as a standard1 be studied by all housekeepers who have either large households or gourmets to cater for1 and should most certainly be placed in the hands of all persons training for high-class cookery teachers40--,queen4 8,his book is comprehensive4 ,it begins at the beginning and explains the principles1 so that a lady who reads it may talk learnedly to her cook2 it deals fully with all the old-established dishes of different countries2 but its main feature is the number of delightful novelties which it introduces to notice4 ,there are plenty of recipes which may be applied with advantage in the middle-class household where the lady in the kitchen has nobody under her1 for ,m4 ,escoffier's directions deal alike with humble and elaborate preparations40--,outlook4 8,it is a big book written by a great cook1 and it will be useful not only to accomplished cooks and experienced housekeepers1 but also to beginners in the kitchen and the housekeeper's room1 for ,m4 ,escoffier takes nothing for granted and explains very patiently all the groundwork of the art of cookery before he discussed the haute cuisine4 ,it contains much that is interesting to the gourmet as well as much that is useful to the cook1 for he has little tales to tell concerning some of the dishes2 and now and again a scrap of history crops up40--,tatler4 8,even as you take up the volume a sense of pleasurable anticipation takes possession of you1 so pleasing is the cover1 so clear and bold is the type1 and so delightful to the touch is the paper on which is printed the garnered wisdom of the famous chef4 ,a little reading will soon show you that it is as full of sound wisdom1 and of fresh and interesting information1 as ,brillat-,savarin's 8,physiologie du ,got040--,the ,westminster ,gazette4 8,the ordinary good plain ,british cook will discover something worth the learning on every page2 the worried mistresses of small establishments will cherish the book as a treasure-house of new ideas2 the man who likes a good dinner but has no special knowledge of the art of the kitchen will find the preface and the introductions to the chapters capital reading2 and every ,english-speaking gourmet will have a well thumbed copy of this very modern 8,guide0 upon his book-shelf4 ,the book is a comprehensive one1 and at the same time a simple one4 ,it is a book that should be in every house40--,pall ,mall ,gazette4 ,illustration3 ,a4 ,escoffier ,a ,,guide ,,to ,,modern ,,cookery ,,by ,a4 ,,escoffier ,,of ,,the ,,carlton ,,hotel ,,with ,,portrait ,,new ,,and ,,revised ,,edition ,logo3 ,windmill1 #aibj ,,london3 ,,william ,,heinemann ,printed in ,great ,britain4 ,first ,printed1 ,may #aijg ,second ,impression1 ,december #aijg ,new and ,revised ,edition1 ,january #aiji ,new ,impressions1 ,august #aiaa1 ,may #aiac1 ,march #aiaf1 ,january #aibj4 ,copyright #aijg by ,william ,heinemann4 ,,preface ,if the art of ,cookery in all its branches were not undergoing a process of evolution1 and if its canons could be once and for ever fixed1 as are those of certain scientific operations and mathematical procedures1 the present work would have no raison d'tre2 inasmuch as there already exist several excellent culinary text-books in the ,english language4 ,but everything is so unstable in these times of progress at any cost1 and social customs and methods of life alter so rapidly1 that a few years now suffice to change completely the face of usages which at their inception bade fair to outlive the age--so enthusiastically were they welcomed by the public4 ,in regard to the traditions of the festal board1 it is but twenty years ago since the ancestral ,english customs began to make way before the newer methods1 and we must look to the great impetus given to travelling by steam traction and navigation1 in order to account for the gradual but unquestionable revolution4 ,in the wake of the demand came the supply4 ,palatial hotels were built1 sumptuous restaurants were opened1 both of which offered their customers luxuries undreamt of theretofore in such establishments4 ,modern society contracted the habit of partaking of light suppers in these places1 after the theatres of the ,metropolis had closed2 and the well-to-do began to flock to them on ,sundays1 in order to give their servants the required weekly rest4 ,and1 since restaurants allow of observing and of being observed1 since they are eminently adapted to the exhibiting of magnificent dresses1 it was not long before they entered into the life of ,fortune's favourites4 ,but these new-fangled habits had to be met by novel methods of ,cookery--better adapted to the particular environment in which they were to be practised4 ,the admirable productions popularised by the old ,masters of the ,culinary ,art of the preceding ,century did not become the light and more frivolous atmosphere of restaurants2 were1 in fact1 ill-suited to the brisk waiters1 and their customers who only had eyes for one another4 ,the pompous splendour of those bygone dinners1 served in the majestic dining-halls of ,manors and ,palaces1 by liveried footmen1 was part and parcel of the etiquette of ,courts and lordly mansions4 ,it is eminently suited to ,state dinners1 which are in sooth veritable ceremonies1 possessing their ritual1 traditions1 and--one might even say--their high priests2 but it is a mere hindrance to the modern1 rapid service4 ,the complicated and sometimes heavy menus would be unwelcome to the hypercritical appetites so common nowadays2 hence the need of a radical change not only in the culinary preparations themselves1 but in the arrangements of the menus1 and the service4 ,circumstances ordained that ,i should be one of the movers in this revolution1 and that ,i should manage the kitchens of two establishments which have done most to bring it about4 ,i therefore venture to suppose that a book containing a record of all the changes which have come into being in kitchen work--changes whereof ,i am in a great part author--may have some chance of a good reception at the hands of the public1 i4e41 at the hands of those very members of it who have profited by the changes ,i refer to4 ,for it was only with the view of meeting the many and persistent demands for such a record that the present volume was written4 ,i had at first contemplated the possibility of including only new recipes in this formulary4 ,but it should be borne in mind that the changes that have transformed kitchen procedure during the last twenty-five years could not all be classed under the head of new recipes2 for1 apart from the fundamental principles of the science1 which we owe to ,carme1 and which will last as long as ,cooking itself1 scarcely one old-fashioned method has escaped the necessary new moulding required by modern demands4 ,for fear of giving my work an incomplete appearance1 therefore1 ,i had to refer to these old-fashioned practices and to include among my new recipes those of the former which most deserved to survive4 ,but it should not be forgotten that in a few years1 judging from the rate at which things are going1 the publication of a fresh selection of recipes may become necessary2 ,i hope to live long enough to see this accomplished1 in order that ,i may follow the evolution1 started in my time1 and add a few more original creations to those ,i have already had the pleasure of seeing adopted2 despite the fact that the discovery of new dishes grows daily more difficult4 ,but novelty is the universal cry--novelty by hook or by crook6 ,it is an exceedingly common mania among people of inordinate wealth to exact incessantly new or so-called new dishes4 ,sometimes the demand comes from a host whose luxurious table has exhausted all the resources of the modern cook's repertory1 and who1 having partaken of every delicacy1 and often had too much of good things1 anxiously seeks new sensations for his blas palate4 ,anon1 we have a hostess1 anxious to outshine friends with whom she has been invited to dine1 and whom she afterwards invites to dine with her4 ,novelty6 ,it is the prevailing cry2 it is imperiously demanded by everyone4 ,for all that1 the number of alimentary substances is comparatively small1 the number of their combinations is not infinite1 and the amount of raw material placed either by art or by nature at the disposal of a cook does not grow in proportion to the whims of the public4 ,what feats of ingenuity have we not been forced to perform1 at times1 in order to meet our customers' wishes8 ,those only who have had charge of a large1 modern kitchen can tell the tale4 ,personally1 ,i have ceased counting the nights spent in the attempt to discover new combinations1 when1 completely broken with the fatigue of a heavy day1 my body ought to have been at rest4 ,yet1 the ,chef who has had the felicity to succeed in turning out an original and skilful preparation approved by his public and producing a vogue1 cannot1 even for a time1 claim the monopoly of his secret discovery1 or derive any profit therefrom4 ,the painter1 sculptor1 writer and musician are protected by law4 ,so are inventors4 ,but the chef has absolutely no redress for plagiarism on his work2 on the contrary1 the more the latter is liked and appreciated1 the more will people clamour for his recipes4 ,many hours of hard work perhaps underlie his latest creation1 if it have reached the desired degree of perfection4 ,he may have forfeited his recreation and even his night's rest1 and have laboured without a break over his combination2 and1 as a reward1 he finds himself compelled1 morally at least1 to convey the result of his study to the first person who asks1 and who1 very often1 subsequently claims the invention of the recipe--to the detriment of the real author's chances and reputation4 ,this frantic love of novelty is also responsible for many of the difficulties attending the arrangement of menus2 for very few people know what an arduous task the composing of a perfect menu represents4 ,the majority--even of those who are accustomed to receptions and the giving of dinners--suppose that a certain routine alone is necessary1 together with some culinary practice1 in order to write a menu2 and few imagine that a good deal more is needed than the mere inscription of ,courses upon a slip of pasteboard4 ,in reality the planning of these alimentary programmes is among the most difficult problems of our art1 and it is in this very matter that perfection is so rarely reached4 ,in the course of more than forty years' experience as a chef1 ,i have been responsible for thousands of menus1 some of which have since become classical and have ranked among the finest served in modern times2 and ,i can safely say1 that in spite of the familiarity such a period of time ought to give one with the work1 the setting-up of a presentable menu is rarely accomplished without lengthy labour and much thought1 and for all that the result is not always to my satisfaction4 ,from this it may be seen how slender are the claims of those who1 without any knowledge of our art1 and quite unaware of the various properties belonging to the substances we use1 pretend to arrange a proper menu4 ,however difficult the elaboration of a menu may be1 it is but the first and by no means the only difficulty which results from the rapidity with which meals are served nowadays4 ,the number of dishes set before the diners being considerably reduced1 and the dishes themselves having been deprived of all the advantages which their sumptuous decorations formerly lent them1 they must recover1 by means of perfection and delicacy1 sufficient in the way of quality to compensate for their diminished bulk and reduced splendour4 ,they must be faultless in regard to quality2 they must be savoury and light4 ,the choice of the raw material1 therefore1 is a matter demanding vast experience on the part of the chef2 for the old ,french adage which says that 8,la sauce fait passer le poisson0 has long since ceased to be true1 and if one do not wish to court disapprobation--often well earned--the fish should not be in the slightest degree inferior to its accompanying sauce4 ,while on the subject of raw material1 ,i should like1 en passant1 to call attention to a misguided policy which seems to be spreading in private houses and even in some commercial establishments2 ,i refer to the custom which1 arising as it doubtless does from a mistaken idea of economy1 consists of entrusting the choice of kitchen provisions to people unacquainted with the profession1 and who1 never having used the goods which they have to buy1 are able to judge only very superficially of their quality or real value1 and cannot form any estimate of their probable worth after the cooking process4 ,if economy were verily the result of such a policy none would object to it4 ,but the case is exactly the reverse2 for1 in the matter of provisions1 as in all commercial matters1 the cheapest is the dearest in the end4 ,to obtain good results1 good material in a sufficient quantity must be used1 and1 in order to obtain good material1 the latter should be selected by the person who is going to use it1 and who knows its qualities and properties4 ,amphitryons who set aside these essential principles may hope in vain to found a reputation for their tables4 ,it will be seen that the greater part of the titles in this work have been left in ,french4 ,i introduced1 or rather promulgated this system1 because1 since it is growing every day more customary to write menus in ,french1 it will allow those who are unacquainted with the language to accomplish the task with greater ease4 ,moreover1 many of the titles--especially those of recent creations--are quite untranslatable4 ,as the index1 however1 is in ,english1 and in every case the order number of each recipe accompanies the number of the page where it is to be found1 no confusion can possibly arise4 ,i have also allowed certain ,french technical terms1 for which there exist no ,english equivalents1 to remain in their original form1 and these will be found explained in a glossary at the end of the book4 ,i preferred to do this rather than strain the meaning of certain ,english words1 in order to fit them to a slightly unusual application2 and in so doing ,i only followed a precedent which has been established on a more or less large scale by such authors of ,english books on ,french cooking as ,francatelli1 ,gouff1 ,ranhoffer1 etc4 ,but the example for such verbal adoptions was set long ago in ,france1 where sporting and other terms1 for which no suitable native words could be found1 were borrowed wholesale from the ,english language1 and gallicised4 ,it is therefore not unreasonable to apply the principle to terms in cookery which1 though plentiful and varied in ,france1 are scarce in this country4 ,to facilitate the reading of the recipes1 all words which are not in common use1 and of which the explanation will be found in the ,glossary1 are italicised in the text4 ,in concluding this preface1 which1 ,i fear1 has already overreached the bounds ,i intended for it1 ,i should like to thank those of my lady clients as well as many ,english epicures whose kind appreciation has been conducive to the writing of this work4 ,i trust they will favour the latter with the generous consideration of which they have so frequently given the author valuable proofs1 and for which he is glad of an opportunity of expressing his deep gratitude4 ,,contents ,,part ,i ,,fundamental ,,elements ,,chapter ,i ,,page ,,fonds ,,de ,,cuisine #a ,,chapter ,,ii ,,the ,,leading ,,warm ,,sauces #ae ,,chapter ,,iii ,,the ,,small ,,compound ,,sauces #bd ,,chapter ,,iv ,,cold ,,sauces ,,and ,,compound ,,butters #dh ,,chapter ,v ,,savoury ,,jellies ,,or ,,aspics #ei ,,chapter ,,vi ,,the ,,court-,,bouillons ,,and ,,the ,,marinades #fd ,,chapter ,,vii ,,elementary ,,preparations #gj ,,chapter ,,viii ,,the ,,various ,,garnishes ,,for ,,soups #hg ,,chapter ,,ix ,,garnishing ,,preparations ,,for ,,relev,s ,,and ,,entr,,es #ib ,,chapter ,x ,,leading ,,culinary ,,operations #ig ,,part ,,ii ,,recipes ,,and ,,modes ,,of ,,procedure ,,chapter ,,xi ,,page ,,hors-,d',,uvres #acg ,,chapter ,,xii ,,eggs #afd ,,chapter ,,xiii ,,soups #aig ,,chapter ,,xiv ,,fish #bfj ,,chapter ,,xv ,,relev,s ,,and ,,entr,,es ,,of ,,butcher',s ,,meat #ceb ,,chapter ,,xvi ,,relev,s ,,and ,,entr,,es ,,of ,,poultry ,,and ,,game #dgc ,,chapter ,,xvii ,,roasts ,,and ,,salads #fje ,,chapter ,,xviii ,,vegetables ,,and ,,farinaceous ,,products #fbd ,,chapter ,,xix ,,savories #fgh ,,chapter ,,xx ,,entremets 7,,sweets7 #fhg ,,chapter ,,xxi ,,ices ,,and ,,sherbets #ghh ,,chapter ,,xxii ,,drinks ,,and ,,refreshments #haf ,,chapter ,,xxiii ,,fruit-,,stews ,,and ,,jams #hbj ,,glossary ,abats1 stands for such butcher's supplies as heads1 hearts1 livers1 kidneys1 feet1 c4 ,aiguillettes1 see ,no4 #agee4 ,ailerons1 see ,no4 #aehc4 ,amourettes1 see ,no4 #abhh4 ,anglaise1 to treat l',anglaise1 see ,no4 #agd4 ,anglaise1 to cook l',anglaise1 means to cook plainly in water4 ,anglaise1 a preparation of beaten eggs1 oil and seasoning4 ,attereaux1 see ,no4 #abai4 ,baba-moulds1 a kind of small deep cylindrical mould1 slightly wider at the top than at the bottom4 ,bain-,marie1 a hot-water bath in which utensils containing various culinary preparations are immersed to keep warm1 or for the purpose of poaching or cooking4 ,barquettes1 see ,no4 #cad4 ,biscottes1 a kind of rusks4 ,blanch1 ,blanched1 see ,no4 #bgc4 ,brandade1 see ,no4 #ajbg4 ,brunoise-fashion1 see ,cut below4 ,canaps1 see ,no4 #caf4 ,caramel ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,casserole 7,en71 see ,no4 #bej4 ,cassolette1 a kind of hot hors-d'uvre1 moulded to the shape of a small drum4 ,cpes1 a kind of mushroom 7,boletus edulis74 ,chartreuse-fashion1 see ,no4 #abbj4 ,chiffonade1 see ,no4 #bae4 ,chinois1 a very small green candied orange4 ,chipolata1 a kind of small sausages4 ,choux1 a kind of cake made from ,pte ,choux1 q4v4 ,cisel1 ,ciseled1 to cut a vegetable after the manner of a chaff-cutting machine4 ,clothe1 ,clothed1 ,clothing 7of moulds71 see ,no4 #iaf4 ,cocotte 7,en71 see ,no4 #bej4 ,concass1 ,concassed1 to chop roughly4 ,contise1 to incise a piece of meat at stated intervals1 and to insert slices of truffle1 or other substance1 into each incision4 ,crpinettes1 see ,no4 #adaj4 ,croustade1 see ,no4 #bcic4 ,crotons1 pieces of bread of various shapes and sizes1 fried in butter4 ,in the case of aspic jelly1 crotons stand for variously shaped pieces used in bordering dishes4 ,cut1 ,brunoise-fashion to cut a product into small dice4 ,cut1 ,julienne-fashion to cut a product into match-shaped rods4 ,cut1 ,paysanne-fashion to cut a product into triangles4 ,dariole-moulds1 small ,baba-moulds1 q4v4 ,darne1 see ,no4 #ghd4 ,daubire1 an earthenware utensil used in the cooking of ,daubes4 carlate 7,a l'71 salted meat is said to be l'carlate when it is swathed in a coat of scarlet jelly4 ,escarole1 ,batavia chicory4 ,feuillets1 a kind of puffs made from puff-paste4 ,flute 7,french1 soup71 a long crisp roll of bread4 ,fondue1 7#a7 a cheese preparation2 7#b7 a pulpy state to which such vegetables as tomatoes1 sorrel1 c41 are reduced by cooking4 ,fumet1 a kind of essence extracted from fish1 game1 c4 ,galette1 a large quoit1 made from puff-paste or short-paste1 c4 ,gaufrette1 a special wafer4 ,gnoise1 see ,no4 #bcgf4 ,gild1 ,gilding1 ,gilded 7#a7 to cover an object with beaten eggs1 by means of a brush2 7#b7 to give a golden sheen to objects by means of heat4 ,gratin1 ,gratined1 see ,no4 #bfh to #bgb inclusive4 ,hatelet1 an ornamental skewer2 the word sometimes stands for ,attereaux4 ,julienne1 ,julienne-fashion1 see ,cut4 ,langoustine1 a small variety of the ,spiny ,lobster4 ,large-,ball ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,large-,crack ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,large-,thread ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,macdoine1 a mixture of early-season vegetables or fruit4 ,madeleine-mould1 a mould in the shape of a narrow scallop-shell4 ,manied 7said of butter71 see ,no4 #aea4 ,marinade1 see ,no4 #afh4 ,meringue1 see ,no4 #bchb4 ,meringued coated with meringue4 ,mirepoix1 see ,no4 #bbh4 ,mise-en-place1 a general name given to those elementary preparations which are constantly resorted to during the various stages of most culinary operations4 ,morue1 ,newfoundland or ,iceland salt-cod4 ,mousses1 a class of light1 hot or cold preparations of fish1 meat1 poultry1 game1 etc41 and sweets1 moulded in large moulds in sufficient quantities for several people4 ,mousselines1 same as above1 but moulded in small quantities at a time1 enough for one person4 ,mousserons1 a kind of mushroom4 ,nappe ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,orgeat1 a beverage made from syrup and almonds4 ,oxalis1 a ,mexican vegetable1 allied to sorrel1 of which the roots principally are eaten4 ,paillettes au ,parmesan1 see ,no4 #bcbb4 ,palmettes1 palm-shaped pieces of puff-paste1 used in decorating4 ,pans l',anglaise1 treated l',anglaise1 see ,anglaise4 ,pannequets1 see ,no4 #bdjc4 ,papillote1 see ,no4 #abei4 ,pte ,choux1 see ,no4 #bcgc4 ,paupiette1 a strip of chicken1 of fish fillet1 or other meat1 garnished with forcemeat1 rolled to resemble a scroll and cooked4 ,paysanne-fashion1 see ,cut4 ,pluches1 the shreds of chervil1 used for soups4 ,pole1 ,poling1 see ,no4 #bej4 ,pole 7,a la71 see ,no4 #cie4 ,pralin1 see ,no4 #bceb4 ,pralined1 having been treated with ,pralin1 q4v4 ,printanier 7,eng4 ,vernal71 a name given to a garnish of early-season vegetables1 cut to various shapes4 ,profiterolles1 see ,no4 #bah4 ,rble1 the back of a hare4 ,ravioli1 see ,no4 #bbif4 ,ribbon ,stage1 see ,no4 #bcgf4 ,rissole1 to fry brown4 ,salpicon1 a compound of various products1 cut into dice1 and1 generally1 cohered with sauce or forcemeat4 ,saut1 ,sautd1 a process of cooking described under ,no4 #bea4 ,saut1 a qualifying term applied to dishes treated in the way described under ,no4 #bea4 ,savarin-mould1 an even1 crown-shaped mould4 ,small-,ball ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,small-,crack ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,small-,thread ,stage1 see ,stages in the ,cooking of ,sugar1 below4 ,souffl1 name given to a class of light1 hot or cold preparations of fish1 meat1 poultry1 game1 etc41 and sweets1 to which the whites of eggs are usually added if the preparation is served hot1 and to which whisked cream is added if the preparation is served cold4 ,soup-,flute1 see ,flute4 ,stages in the ,cooking of ,sugar3-- ,small-,thread ,large-,thread ,small-,ball ,large-,ball ,see ,no4 #bcdd4 ,small-,crack ,large-,crack ,caramel ,nappe1 see ,no4 #biee4 ,subrics1 see ,no4 #bacg4 ,suprme1 a name given to the fillet of the breast of a fowl4 ,the term has been extended to certain of the best parts of fish1 game1 etc4 ,terrine1 a patty4 ,terrine ,pt1 a special utensil in which patties are cooked4 ,tomatd4 ,preparations are said to be tomatd when they are mixed with enough tomato pure for the shade and flavour of the latter to be distinctly perceptible in them4 ,vesiga1 the dried spine-marrow of the sturgeon4 ,zest1 the outermost1 coloured1 glossy film of the rind of an orange or lemon4 ,,part ,i ,,fundamental ,,elements ,,of ,,cooking ,,chapter ,i ,,fonds ,,de ,,cuisine ,before undertaking the description of the different kinds of dishes whose recipes ,i purpose giving in this work1 it will be necessary to reveal the groundwork whereon these recipes are built4 ,and1 although this has already been done again and again1 and is wearisome in the extreme1 a text-book on cooking that did not include it would be not only incomplete1 but in many cases incomprehensible4 ,notwithstanding the fact that it is the usual procedure1 in culinary matters1 to insist upon the importance of the part played by stock1 ,i feel compelled to refer to it at the outset of this work1 and to lay even further stress upon what has already been written on the subject4 ,indeed1 stock is everything in cooking1 at least in ,french cooking4 ,without it1 nothing can be done4 ,if one's stock is good1 what remains of the work is easy2 if1 on the other hand1 it is bad or merely mediocre1 it is quite hopeless to expect anything approaching a satisfactory result4 ,the workman mindful of success1 therefore1 will naturally direct his attention to the faultless preparation of his stock1 and1 in order to achieve this result1 he will find it necessary not merely to make use of the freshest and finest goods1 but also to exercise the most scrupulous care in their preparation1 for1 in cooking1 care is half the battle4 ,unfortunately1 no theories1 no formul1 and no recipes1 however well written1 can take the place of practical experience in the acquisition of a full knowledge concerning this part of the work--the most important1 the most essential1 and certainly the most difficult part4 ,in the matter of stock it is1 above all1 necessary to have a sufficient quantity of the finest materials at one's disposal4 ,the master or mistress of a house who stints in this respect thereby deliberately forfeits his or her right to make any remark whatsoever to the chef concerning his work1 for1 let the talent or merits of the latter be what they may1 they are crippled by insufficient or inferior material4 ,it is just as absurd to exact excellent cooking from a chef whom one provides with defective or scanty goods1 as to hope to obtain wine from a bottled decoction of logwood4 ,the ,principal ,kinds of ,fonds de ,cuisine 7,foundation ,sauces and ,stocks7 ,the principal kinds of fonds de cuisine are3-- #a4 ,ordinary and clarified consomms4 #b4 ,the brown stock or 8estouffade10 game stocks1 the bases of thickened gravies and of brown sauces4 #c4 ,white stock1 basis of white sauces4 #d4 ,fish stock4 #e4 ,the various essences of poultry1 game1 fish1 c41 the complements of small sauces4 #f4 ,the various glazes3 meat1 game1 and poultry4 #g4 ,the basic sauces3 ,espagnole1 ,velout1 ,bchamel1 ,tomato1 and ,hollandaise4 #h4 ,the savoury jellies or aspics of old-fashioned cooking4 ,to these kinds of stock1 which1 in short1 represent the buttresses of the culinary edifice1 must now be added the following preparations1 which are1 in a measure1 the auxiliaries of the above3-- #a4 ,the roux1 the cohering element in sauces4 #b4 ,the 8,mirepoix0 and 8,matignon0 aromatic and flavouring elements4 #c4 ,the 8,court-,bouillon0 and the 8,blancs40 #d4 ,the various stuffings4 #e4 ,the marinades4 #f4 ,the various garnishes for soups1 for relevs1 for entres1 c4 78,duxelle10 8,duchesse10 8,dauphine10 ,pte choux1 frying batters1 various ,salpicons1 ,profiterolles1 ,royales1 ufs fils1 ,diablotins1 ,pastes1 c474 #a--,,ordinary ,,or ,,white ,,consomm ,quantities for making ,four ,quarts4 #c lbs4 of shin of beef4 #c lbs4 of lean beef4 #a lbs4 of fowls' carcases4 #a lb4 of carrots4 lb4 of turnips4 lb4 of leeks and #a stick of celery4 lb4 of parsnips4 #a medium-sized onion with a clove stuck in it4 ,preparation4--,put the meat into a stock-pot of suitable dimensions1 after having previously strung it together2 add the poultry carcase1 five quarts of water1 and one-half oz4 of grey salt4 ,place the stock-pot on a moderate fire in such a manner that it may not boil too quickly1 and remember to stir the meat from time to time4 ,under the influence of the heat1 the water gradually reaches the interior of the meat1 where1 after having dissolved the liquid portions1 it duly combines with them4 ,these liquid portions contain a large proportion of albumen1 and as the temperature of the water rises this substance has a tendency to coagulate4 ,it also increases in volume1 and1 by virtue of its lightness1 escapes from the water and accumulates on the surface in the form of scum4 ,carefully remove this scum as it forms1 and occasionally add a little cold water before the boil is reached in order that1 the latter being retarded1 a complete expulsion of the scum may be effected4 ,the clearness of the consomm largely depends upon the manner in which this skimming has been carried out4 ,then the vegetable garnishing is added4 ,the scum from these is removed as in the previous case1 and the edge of the stock-pot should be carefully wiped to the level of the fluid1 so as to free it from the deposit which has been formed there4 ,the stock-pot is then moved to a corner of the fire where it may continue cooking slowly for four or five hours4 ,at the end of this time it should be taken right away from the fire1 and1 after half a pint of cold water has been added to its contents1 it should be left to rest a few minutes with a view to allowing the grease to accumulate on the surface of the liquid1 whence it must be carefully removed before the consomm is strained4 ,this last operation is effected by means of a very fine strainer1 placed on the top of a white tureen 7clean and wide71 which should then be placed in a draught to hasten the cooling of the consomm4 ,the tureen should not on any account be covered1 and this more particularly in summer1 when rapid cooling is a precautionary measure against fermentation4 ,remarks upon the ,different ,causes which ,combine to ,influence the ,quality of a ,consomm ,it will be seen that ,i have not made any mention in the above formula of the meat and the vegetables which have helped to make the consomm1 my reason being that it is preferable to remove them from the stock-pot only after the broth has been strained1 so as not to run the risk of disturbing the latter4 ,the quality of the meat goes a long way towards settling the quality of the consomm4 ,in order that the latter be perfect1 it is essential that the meat used should be that of comparatively old animals whose flesh is well set and rich in flavour4 ,this is a sine qu non1 and the lack of meat coming from old animals in ,england accounts for the difficulty attaching to the making of a good consomm and savoury sauces in this country4 ,cattle in ,england are killed at an age varying from three to four years at the most2 the meat thus obtained has no equal for the purpose of roasts and grills1 and anything approaching it is rarely met with on the ,continent4 ,but when this same meat is used for boiling or braising1 it does not contain enough juice or flavour to yield a satisfactory result4 ,this shortcoming is furthermore aggravated by a fault that many commit who are employed in the making of consomms and stock4 ,the fault in question consists in cooking the bones simultaneously with the meat4 ,now to extract that gelatinous element from bone which produces the mellowness characteristic of all good consomms1 it is necessary that the gelatigenous bodies should be cooked for twelve hours at least1 and even after that time has elapsed they are still not entirely spent4 ,on the ,continent the quality of the meat easily compensates for this technical error1 but such is certainly not the case in ,england1 where five hours' stewing only results in a flat and insipid consomm4 ,i therefore believe that1 in the case of either consomm or stock1 the formul of which ,i shall give later1 it would be advisable for the bones to stew at least twelve hours1 and this only after they have been well broken up1 while the quantity of water used should be so calculated as to suffice exactly for the immersion of the meat that must follow4 ,the contents of this first stock-pot should include half of the vegetables mentioned1 and the consomm thus obtained1 after having been strained and cooled1 will take the place of the water in the recipe1 in accordance with the directions ,i have given above4 ,the ,uses of ,white ,consomm ,white consomm is used in the preparation of clarified consomms1 in which case it undergoes a process of clarifying1 the directions for which will be given later4 ,it also serves as the liquor for thick soups1 poached fowls1 c4 ,it must be limpid1 as colourless as possible1 and very slightly salted1 for1 whatever the use may be for which it is intended1 it has to undergo a process of concentration4 #b--,,the ,,preparation ,,of ,,clarified ,,consomm ,,for ,,clear ,,soups ,quantities for making four quarts4--,five quarts of ordinary consomm1 one and one-half lbs4 of very lean beef1 the white of an egg1 one fowl's carcase 7roasted if possible74 ,first1 mince the beef and pound it in a mortar with the fowl's carcase and the white of egg1 adding a little cold white consomm4 ,put the whole into a tall1 narrow1 and thick-bottomed stewpan2 then gradually add the cold1 white broth1 from which all grease has been removed1 that the whole may be well mixed4 ,then the stewpan may be put on the fire1 and its contents thoroughly stirred1 for fear of their burning at the bottom4 ,when boiling-point is reached1 move the stewpan to a corner of the fire1 so that the soup may only simmer1 for anything approaching the boil would disturb the contents4 ,a good hour should be enough to properly finish the consomm1 and any longer time on the fire would be rather prejudicial than the reverse1 as it would probably impair the flavour of the preparation4 ,now carefully remove what little grease may have collected on the surface of the consomm1 and strain the latter through muslin into another clean stewpan4 ,it is now ready for the addition of the garnishes that are to form part of it1 which ,i shall enumerate in due course4 ,remarks upon ,clarifications ,for clarified consomms1 even more than for the ordinary kind1 it is eminently advisable that the meat should be that of old animals4 ,indeed1 it is safe to say that one lb4 of meat coming from an animal of eight years will yield much better consomm than two lbs4 would1 coming from a fattened animal of about three or four years4 ,the consomm will be stronger1 mellower1 and certainly more tasty1 as the flesh of young animals has absolutely no richness of flavour4 ,it will be seen that ,i do not refer to any vegetable for the clarification4 ,if the white consomm has been well carried out1 it should be able to dispense with all supplementary flavouring1 and1 the customary error of cooks being rather to overdo the quantity of vegetables--even to the extent of disguising the natural aroma of the consomm--,i preferred to entirely abandon the idea of vegetable garnishes in clarifications1 and thus avoid a common stumbling-block4 #c--;,,chicken ,,consomm ,white chicken consomm is prepared in exactly the same way as ordinary white consomm4 ,there need only be added to the meat1 the quantity of which may be lessened1 an old hen or a cock1 slightly coloured on the spit or in the oven4 ,for the clarification1 the quantity of roast fowl-carcases used may be increased1 provided the latter be not too fat4 ,the process1 however1 is the same as in the clarification of ordinary consomms4 ,the colour of chicken consomm should be lighter than that of the ordinary kind--namely1 a light1 amber yellow1 limpid and warm4 #d--;,,fish ,,consomm ,these consomms are rarely used1 for ,lenten soups with a fish basis are generally thick soups1 for the preparation of which the fish fumet whereof ,i shall give the formula later 7,formula ,no4 #aa7 should avail4 ,whenever there is no definite reason for the use of an absolutely ,lenten consomm1 it would be advisable to resort to one of the ordinary kind1 and to finish off the same by means of a good fish essence extracted from the bones of a sole or whiting4 ,an excellent consomm is thus obtained1 more palatable and less flat than the plain fish consomm4 ,if1 however1 one were obliged to make a plain fish consomm1 the following procedure should be adopted3-- ,clarification of ,fish ,consomm ,quantities for making ,four ,quarts4--,four and one-half quarts of ordinary fish fumet having a decided taste2 one-half lb4 of good fresh caviare1 or pressed caviare4 ,mode of ,procedure4--,pound the caviare and mix the resulting pulp with the cold fish fumet4 ,put the whole into a saucepan1 place it on the open fire1 and stir with a spatula until the contents reach the boil4 ,then move the saucepan to a corner of the fire1 and let the consomm simmer gently for twenty minutes1 after which strain it through muslin with great caution1 and keep it well covered and in the warmth1 so as to prevent the formation of a gelatinous film on the surface4 ,fish consomms are greatly improved by the addition of such aromatics as saffron or curry1 both of which considerably add to their quality4 #e--;,,game ,,consomm ,the necks1 breasts1 and shoulders of venison and of hare1 old wild rabbits1 old pheasants1 and old partridges may be used in the production of game consomms4 ,an ordinary consomm may likewise be made1 in which half the beef can be replaced by veal1 and to which may be added1 while clarifying1 a succulent game essence4 ,this last method is even preferable when dealing with feathered game1 but in either case it is essential that the meat used should be half-roasted beforehand1 in order to strengthen the fumet4 ,the formula that ,i give below must therefore only be looked upon as a model1 necessarily alterable according to the resources at one's disposal1 the circumstances1 and the end in view4 ,quantities for making ,four ,quarts of ,plain ,game ,consomm4 #c lbs4 of neck1 shoulder1 or breast of venison4 #a lbs4 of hare-trimmings4 #a old pheasant or #b partridges4 #d oz4 of sliced carrots1 browned in butter4 lb4 of mushrooms1 likewise browned in butter4 #a medium-sized leek and #b sticks of celery4 #a bunch of herbs with extra thyme and bay leaves4 #a onion1 oven-browned1 with #b cloves stuck into it4 ,liquor4--,five and one-half quarts of water4 ,seasoning4--,one oz4 of salt and a few peppercorns1 these to be added ten minutes previous to straining the consomm4 ,time allowed for cooking4--,three hours4 ,mode of ,procedure4--,proceed in exactly the same way as for ordinary consomms1 taking care only to half-roast the meat1 as ,i pointed out above1 before putting it in the stewpan4 ,the ,clarification of ,game ,consomms ,the constituents of the clarification of game consomms vary according to the kind of consomm desired4 ,if it is to have a partridge flavour1 one partridge should be allowed for each quart of the consomm1 whereas if its flavour is to be that of the pheasant1 half an old pheasant will be required per each quart of the liquid4 ,lastly1 in the case of plain game consomms1 one lb4 of lean venison1 hare1 or wild rabbit should be allowed for each quart of the required consomm4 ,mode of ,procedure4--,whatever be the kind of game used1 the latter must be thoroughly boned and the meat well pounded1 together with the white of an egg per four quarts of consomm4 ,about two oz4 per quart of dried mushrooms should now be added if they can be procured1 while the bones and the remains or carcases of game should be browned in the oven and completely drained of all grease4 ,the whole can now be mixed with the cold game consomm4 ,the clarification is then put over an open fire 7stirring incessantly the while71 and as soon as the boil is reached the saucepan must be moved to a corner of the fire1 where its contents may gently boil for three-quarters of an hour4 ,the fat should then be removed1 and the consomm strained through muslin1 after which cover up until wanted4 #f--,,special ,,consomm,s ,,for ,,suppers ,the consomms whose formul ,i have just given are intended more particularly for dinners4 ,they are always finished off by some kind of garnish1 which1 besides lending them an additional touch of flavour1 gives them their special and definite character when they are served up in the diner's plate4 ,but the case is otherwise with the consomms served for suppers4 ,these1 being only served in cups1 either hot or cold1 do not allow of any garnishing1 since they are to be drunk at table4 ,they must therefore be perfect in themselves1 delicate1 and quite clear4 ,these special consomms are made in a similar manner to the others1 though it is needful to slightly increase the quantity of meat used for the clarification1 and to add to that clarification the particular flavour mentioned on the menu--to wit1 a few stalks of celery1 if the consomm is a celery one2 a small quantity of curry1 if the consomm is given as 8 l',indienne02 or a few old roast partridges if it is to be termed 8,consomm au fumet de perdreau02 and so on4 ,the means by which one may vary the aroma of consomms are legion1 but it is highly important1 what aroma soever be used1 that the latter be not too pronounced4 ,it ought only to lend a distinctive and1 at the same time1 subtle finish to the consomm1 which1 besides sharpening the latter1 should increase its succulence4 ,when the consomm is served cold it ought to have the qualities of an extremely light and easily-melting jelly1 barely firm2 but when it is too liquid1 it rarely gives that sensation of perfection and succulence to the palate of the consumer which the latter expects4 ,when too firm and too gelatinous it is positively disagreeable2 therefore1 if it is to be relished1 it should be just right in respect of consistency4 #g--;,,brown ,,stock ,,or 8,,estouffade0 ,quantities for making ,four ,quarts4 #d lbs4 of shin of beef 7flesh and bone74 #d lbs4 of shin of veal 7flesh and bone74 lb4 of lean1 raw ham4 lb4 of fresh pork rind1 rinsed in tepid water4 lb4 of minced carrots1 browned in butter4 lb4 of minced onions1 browned in butter4 #a faggot1 containing a little parsley1 a stick of celery1 a small sprig of thyme1 and a bay leaf4 ,preparation4--,bone and string the meat1 and keep it in readiness for the morrow4 ,break the bones as finely as possible1 and1 after having besprinkled them with a little stock-fat1 brown them in an oven2 also stir them repeatedly4 ,when they are slightly browned1 put them in a conveniently large saucepan with the carrots1 the onions1 and the faggot4 ,add five quarts of cold water1 and put the saucepan on an open fire to boil4 ,as soon as the boil is reached skim carefully2 wipe the edge of the saucepan2 put the lid half on1 and allow the stock to cook gently for twelve hours2 then roughly remove the fat2 pass the liquid through a sieve1 and let it cool4 ,this being done1 put the meat in a saucepan just large enough to hold it4 ,brown it a little in some stock-fat1 and clear it entirely of the latter4 ,add half a pint of the prepared stock1 cover the saucepan1 and let the meat simmer on the side of the fire until the stock is almost entirely reduced4 ,meanwhile the meat should have been repeatedly turned1 that it may be equally affected throughout4 ,now pour the remainder of the stock1 prepared from bones1 into the saucepan1 bring the whole to the boil1 and then move the saucepan to a corner of the fire for the boiling to continue very slowly and regularly with the lid off4 ,as soon as the meat is well cooked the fat should be removed from the stock1 and the latter should be strained or rubbed through a sieve1 after which it should be put aside to be used when required4 ,remarks ,relative to the ,making of ,brown ,stock4--,instead of stringing the meat after having boned it1 if time presses1 it may be cut into large cubes before browning4 ,in this case one hour and a half would suffice to cook it and to extract all its juice4 ,whether brown or white1 stock should never be salted1 because it is never served in its original state4 ,it is either reduced in order to make glazes or sauces--in which case the concentration answers the purpose of seasoning--or else it is used to cook meat which must be salted before being cooked1 and which1 therefore1 imparts the necessary salt to its surrounding liquor4 ,brown stock ought to be the colour of fine burnt amber1 and it must be transparent4 ,it is used in making meat-glazes after reduction1 also to moisten meat for braising and to prepare brown sauces4 #h--;,,brown ,,game ,,stock ,there is no difference between the game consomms and game stock1 or1 otherwise stated1 ordinary game consomm and brown game stock are one and the same thing4 ,the distinction lies in the ultimate use of this preparation2 it is clarified1 as we have shown 7,formula #e71 if it be intended for a clear soup1 and it is used in its original state if it is to be used for a thick game soup1 for a sauce1 or for reducing4 #i--;,,brown ,,veal ,,stock ,brown veal stock requires the same quantities of shin and trimmings of veal as white veal stock 7,formula #aj74 ,the time allowed for cooking is1 however1 a little shorter1 and this operation may be completed within eight hours4 ,this stock is mostly used as the liquor for poultry and poled game1 while it may also serve in the preparation of thickened veal stock4 ,being quite neutral in taste1 it lends itself to all purposes1 and readily takes up the aroma of the meat with which it may happen to be combined4 ,it is admirably suited to the poaching of quails1 and nothing can supplant it in this particular4 #aj--,,white ,,veal ,,stock1 ,,and ,,poultry ,,stock ,quantities for making ,four ,quarts4 #h lbs4 of shin of veal1 or lean and fresh veal trimmings4 #a or #b fowls' carcases1 raw if they are handy4 #ab oz4 of carrots4 #f oz4 of onions stuck with a clove4 #e quarts of cold water4 #d oz4 of leeks strung with a stick of celery4 #a faggot1 including #a oz4 of parsley1 #a bay leaf1 and a small sprig of thyme4 ,preparation4--,bone the shins1 string the meat1 break up the bones as small as possible1 and put them in a stewpan with the water4 ,place on an open fire1 allow to boil1 skim carefully1 and then move to a side of the fire to cook very gently for five hours4 ,at the end of this time put the stock into another stewpan1 add the meat and the vegetables1 add water1 if necessary1 to keep the quantity of liquid at five quarts1 let it boil1 and allow it to cook slowly for another three hours1 after which remove all grease from the stock1 pass the latter through a fine strainer or a colander1 and put it aside until wanted4 ,remarks upon ,white ,stock4--,one should contrive to make this stock as gelatinous as possible4 ,it is therefore an indispensable measure that the bones be well broken up and cooked for at least eight hours4 ,veal never yields such clear stock as beef2 nevertheless1 the consomm obtained from veal should not be turbid4 ,it must1 on the contrary1 be kept as clear and as white as possible4 ,poultry ,stock is made by adding two old fowls to the above veal stock1 and these should be put into the liquor with the meat4 ,fish ,stock #aa--,,white ,,fish ,,stock ,quantities for making ,four ,quarts4 #d lbs4 of trimmings and bones of sole or whiting4 lb4 of sliced1 blanched onions4 #b oz4 of parsley1 root or stalks4 bottle of white wine4 ,preparation4--,butter the bottom of a thick1 tall stewpan1 put in the blanched onions and the parsley-stalks1 and upon these aromatics lay the fish remains4 ,add the juice of a lemon1 cover the stewpan1 put it on the fire1 and allow the fish to exude its essence1 jerking the pan at intervals4 ,moisten1 in the first place1 with the white wine2 then1 with the lid off1 reduce the liquid to about half4 ,now add four quarts of cold water1 bring to the boil1 skim1 and then leave to cook for twenty minutes1 only1 on a moderate fire4 ,the time allowed is ample for the purpose of extracting the aromatic and gelatinous properties contained in the bones1 and a more protracted stewing would only impair the savour of the stock4 ,remarks upon ,white ,fish ,stock4--,the formula which ,i give above diverges considerably from that commonly used1 for1 as a rule1 fish stock is diluted far too much1 and is stewed for much too long a time4 ,i have observed that fish stock may be greatly improved by rapid cooking1 and it was this consideration that led me to dilute it scantily1 so as to avoid prolonged reduction4 ,it is likewise necessary to remember that in order to make perfect fish stock1 only the sole or whiting should be used4 ,in a case of emergency1 however1 i4e41 if the supply of the latter were to run short1 a quarter of their weight of brill bones might be added to them4 ,but all other kinds of fish should be avoided in the preparation4 #ab--;,,fish ,,stock ,,with ,,red ,,wine ,this stock is comparatively rarely used1 because1 in practice1 it is naturally obtained in the cooking of the fish itself1 as1 for instance1 in the case of the 8,matelotes40 ,be this as it may1 with the recent incursion of a custom which seems to demand1 ever more and more1 the serving of fish without bones1 the following formula will be worthy of interest1 as it is likely that its need will henceforth be felt with increasing urgency4 ,fish fumet with red wine may be prepared from all fresh-water fish1 as well as from the remains of sole1 whiting1 chicken-turbot1 and brill4 ,it is generally better1 however1 to have recourse to the bones and remains of that fish which happens to be constituting the dish--that is to say1 the bones and trimmings of sole in a stock for fillet of sole1 the bones and trimmings of a chicken-turbot in a fumet for a chicken-turbot1 and so on4 ,the preparatory formula remains the same1 whatever the kind of fish used may be4 ,quantities for making ,four ,quarts of ,fumet with ,red ,wine4--,four lbs4 of bones1 heads1 and trimmings of the fish to be served2 three-quarters lb4 of minced white onions2 three oz4 of parsley stalks1 two bay leaves1 four small sprigs of thyme1 and four cloves of garlic2 two bottles of red wine and four pints of water4 ,mode of ,procedure4--,put all the above-mentioned ingredients in a thick and tall stewpan1 boil1 skim carefully1 and allow to cook twenty to thirty minutes on a moderate fire2 then strain the stock through a colander into a tureen1 to be used when required4 ,remarks upon ,fish ,stock with ,red ,wine4--,this stock stands reduction far better than white fish stock4 ,nevertheless1 ,i urge the advisability of trying to obtain the required quantity without reduction4 ,in its preparation1 one may use some mushroom parings1 as in the case of white stock1 if these are handy1 and they will be found to lend an agreeable flavour to the fish fumet4 #ac--,,various ,,essences ,as their name implies1 essences are stock which hold a large proportion of a substance's aroma in a concentrated form4 ,they are1 in fact1 ordinary stock1 only less diluted1 with the idea of intensifying the flavour of the treated ingredients2 hence their utility is nil if the stock which they are intended to finish has been reasonably and judiciously treated4 ,it is infinitely simpler to make savoury and succulent stock in the first place than to produce a mediocre stock1 and finally complete it by a specially prepared essence4 ,the result in the first instance is better1 and there is economy of time and material4 ,the most one can do is to recommend1 in certain circumstances1 the use of essences extracted from particularly well-flavoured products1 as1 for instance1 mushrooms1 truffles1 morels1 and celery4 ,but it would be well to remember that1 nine times out of ten1 it is preferable to add the product itself to the stock during the preparation of the same than to prepare essences4 ,for this reason ,i do not think it necessary to dilate upon the subject of essences1 the need of which should not be felt in good cooking4 #ad--,,various ,,glazes ,the various glazes of meat1 fowl1 game1 and fish are merely stock reduced to the point of viscosity4 ,their uses are legion4 ,occasionally they serve in decking dishes with a brilliant and unctuous coating which makes them sightly2 at other times they may help to strengthen the consistence of a sauce or other culinary preparation1 while again they may be used as sauces proper after they have been correctly creamed or buttered4 ,glazes are distinguished from essences by the fact that the latter are only prepared with the object of extracting all the flavour of the product under treatment1 whereas the former are1 on the contrary1 constituted by the whole base of the substance itself4 ,they therefore have not only its savour1 but also its succulence and mellowness1 whereby they are superior to the essences1 and cooking can but be improved by substituting them for the latter4 ,nevertheless1 many chefs of the old school do not permit the use of glazes in culinary preparations1 or1 rather1 they are of opinion that each cooking operation should produce them on its own account1 and thus be sufficient unto itself4 ,certainly1 the theory is correct when neither time nor cost is limited4 ,but nowadays the establishments are scarce where these theories may be applied1 and1 indeed1 if one does not make an abuse of glazes1 and if they be prepared with care1 their use gives excellent results1 while they lend themselves admirably to the very complex demands of modern customs4 #ae--,,meat ,,glaze ,meat glaze is made by reducing brown stock 7,formula #g7 in a large stewpan upon an open fire4 ,as often as the stock is appreciably reduced1 during ebullition1 it may be transferred to smaller stewpans1 taking care to strain it through muslin at each change of stewpan4 ,the glaze may be considered sufficiently reduced when it evenly veneers a withdrawn spoon4 ,the fire used for reducing should gradually wane as the concentration progresses1 and the last phase must be effected slowly and on a moderate fire4 ,when it is necessary to obtain a lighter and clearer glaze1 the brown veal stock 7,formula ,no4 #i7 should be reduced instead of the 8,estouffade40 #af--,,poultry ,,glaze ,reduce the poultry base indicated in ,formula #aj1 and proceed in exactly the same way as for meat glaze 7,formula #ae74 #ag--;,,game ,,glaze ,use the game base 7,formula #h71 and proceed as for meat glaze 7,formula #ae74 #ah--;,,fish ,,glaze ,this glaze is used less often than the preceding ones4 ,as it is only used to intensify the savour of sauces1 it is sufficient for this purpose to prepare a white fish stock 7,formula #aa71 which may be diluted with the stock already prepared1 and which may be reduced according to the requirements4 ,the name of fish fumet or fish essence is given to this preparation2 its flavour is more delicate than that of fish glaze1 which it replaces with advantage4 ,,chapter ,,ii ,,the ,,leading ,,warm ,,sauces ,warm sauces are of two kinds3 the leading sauces1 also called 8mother sauces10 and the small sauces1 which are usually derived from the first-named1 and are generally only modified forms thereof4 ,cooking stock only includes the leading sauces1 but ,i shall refer to the small hot sauces and the cold sauces at the end of the auxiliary stock4 ,experience1 which plays such an important part in culinary work1 is nowhere so necessary as in the preparation of sauces1 for not only must the latter flatter the palate1 but they must also vary in savour1 consistence and viscosity1 in accordance with the dishes they accompany4 ,by this means1 in a well-ordered dinner1 each dish differs from the preceding ones and from those that follow4 ,furthermore1 sauces must1 through the perfection of their preparation1 obey the general laws of a rational hygiene1 wherefore they should be served and combined in such wise as to allow of easy digestion by the frequently disordered stomachs of their consumers4 ,carme was quite justified in pluming himself upon the fact that during his stay at the ,english ,court his master--the ,prince ,regent--had assured him that he 7,carme7 was the only one among those who had served his ,highness whose cooking had been at all easy of digestion4 ,carme had grasped the essential truth that the richer the cooking is1 the more speedily do the stomach and palate tire of it4 ,and1 indeed1 it is a great mistake to suppose that1 in order to do good cooking1 it is necessary to be prodigal in one's use of all things4 ,in reality1 practice dictates fixed and regular quantities1 and from these one cannot diverge without upsetting the hygienic and sapid equilibrium on which the value of a sauce depends4 ,the requisite quantities of each ingredient must1 of course1 be used1 but neither more nor less1 as there are objections to either extreme4 ,any sauce whatsoever should be smooth1 light 7without being liquid71 glossy to the eye1 and decided in taste4 ,when these conditions are fulfilled it is always easy to digest even for tired stomachs4 ,an essential point in the making of sauces is the seasoning1 and it would be impossible for me to lay sufficient stress on the importance of not indulging in any excess in this respect4 ,it too often happens that the insipidness of a badly-made sauce is corrected by excessive seasoning2 this is an absolutely deplorable practice4 ,seasoning should be so calculated as to be merely a complementary factor1 which1 though it must throw the savour of dishes into relief1 may not form a recognisable part of them4 ,if it be excessive1 it modifies and even destroys the taste peculiar to every dish--to the great detriment of the latter and of the consumer's health4 ,it is therefore desirable that each sauce should possess its own special flavour1 well defined1 the result of the combined flavours of all its ingredients4 ,if1 in the making of sauces1 one allowed oneself to be guided by those principles which are the very foundation of good cookery1 the general denunciation of sauces by the medical faculty would be averted2 and this denunciation no sauce deserves if it be carefully prepared1 conformably with the laws prescribed by practice and its resulting experience4 ,the ,roux ,the roux being the cohering element of leading sauces1 it is necessary to reveal its preparation and constituents before giving one's attention to the latter4 ,three kinds of roux are used--namely1 brown roux1 for brown sauces2 pale roux1 for velouts1 or cream sauces2 and white roux1 for white sauces and ,bchamel4 #ai--;,,brown ,,roux ,quantities for making about ,one lb4--,eight oz4 of clarified butter1 nine oz4 of best-quality flour4 ,preparation4--,mix the flour and butter in a very thick stewpan1 and put it on the side of the fire or in a moderate oven4 ,stir the mixture repeatedly so that the heat may be evenly distributed throughout the whole of its volume4 ,the time allowed for the cooking of brown roux cannot be precisely determined1 as it depends upon the degree of heat employed4 ,the more intense the latter1 the speedier will be the cooking1 while the stirring will of necessity be more rapid4 ,brown roux is known to be cooked when it has acquired a fine1 light brown colour1 and when it exudes a scent resembling that of the hazel-nut1 characteristic of baked flour4 ,it is very important that brown roux should not be cooked too rapidly4 ,as a matter of fact1 among the various constituent elements of flour1 the starch alone acts as the cohering principle4 ,this starch is contained in little cells1 which tightly constrain it1 but which are sufficiently porous to permit the percolation of liquid and fatty substances4 ,under the influence of moderate heat and the infiltered butter1 the cells burst through the swelling of the starch1 and the latter thereupon completely combines with the butter to form a mass capable of absorbing six times its own weight of liquid when cooked4 ,when the cooking takes place with a very high initial heat the starch gets burned within its shrivelled cells1 and swelling is then possible only in those parts which have been least burned4 ,the cohering principle is thus destroyed1 and double or treble the quantity of roux becomes necessary in order to obtain the required consistency4 ,but this excess of roux in the sauce chokes it up without binding it1 and prevents it from despumating or becoming clear4 ,at the same time1 the cellulose and the burnt starch lend a bitterness to the sauce of which no subsequent treatment can rid it4 ,from the above it follows that1 starch being the only one from among the different constituents of flour which really effects the coherence of sauces1 there would be considerable advantage in preparing roux either from a pure form of it1 or from substances with kindred properties1 such as fecula1 arrow-root1 c4 ,it is only habit that causes flour to be still used as the cohering element of roux1 and1 indeed1 the hour is not so far distant when the advantages of the changes ,i propose will be better understood--changes which have been already recommended by ,favre in his dictionary4 ,with a roux well made from the purest starch--in which case the volume of starch and butter would equal about half that of the flour and butter of the old method--and with strong and succulent brown stock1 a ,spanish sauce or ,espagnole may be made in one hour4 ,and this sauce will be clearer1 more brilliant1 and better than that of the old processes1 which needed three days at least to despumate4 #bj--,,pale ,,roux ,the quantities are the same as for brown roux1 but cooking must cease as soon as the colour of the roux begins to change1 and before the appearance of any colouring whatsoever4 ,the observations ,i made relative to brown roux1 concerning the cohering element1 apply also to pale roux4 #ba--,,white ,,roux ,same quantities as for brown and pale roux1 but the time of cooking is limited to a few minutes1 as it is only needful1 in this case1 to do away with the disagreeable taste of raw flour which is typical of those sauces whose roux has not been sufficiently cooked4 #bb--;,,brown ,,sauce ,,or ,,espagnole ,quantities ,required for ,four ,quarts4--,one lb4 of brown roux dissolved in a tall1 thick saucepan with six quarts of brown stock or estouffade4 ,put the saucepan on an open fire1 and stir the sauce with a spatula or a whisk1 and do not leave it until it begins to boil4 ,then remove the spatula1 and put the saucepan on a corner of the fire1 letting it lean slightly to one side with the help of a wedge1 so that boiling may only take place at one point1 and that the inert principles thrown out by the sauce during despumation may accumulate high up in the saucepan1 whence they can be easily removed as they collect4 ,it is advisable during despumation to change saucepans twice or even three times1 straining every time1 and adding a quart of brown stock to replace what has evaporated4 ,at length1 when the sauce begins to get lighter1 and about two hours before finally straining it1 two lbs4 of fresh tomatoes1 roughly cut up1 should be added1 or an equivalent quantity of tomato pure1 and about one lb4 of ,mirepoix1 prepared according to ,formula ,no4 #bbh4 ,the sauce is then reduced so as to measure four quarts when strained1 after which it is poured into a wide tureen1 and must be kept in motion until quite cool lest a skin should form on its surface4 ,the time required for the despumation of an ,espagnole varies according to the quality of the stock and roux4 ,we saw above that one hour sufficed for a concentrated stock and starch roux1 in which case the ,mirepoix and the tomato are inserted from the first4 ,but much more time is required if one is dealing with a roux whose base is flour4 ,in the latter case six hours should be allowed1 provided one have excellent stock and well-made roux4 ,more often than not this work is done in two stages1 thus3 after having despumated the ,espagnole for six or eight hours the first day1 it is put on the fire the next day with half its volume of stock1 and it is left to despumate a few hours more before it is finally strained4 ,summing up my opinion on this subject1 ,i can only give my colleagues the following advice1 based upon long experience3-- #a4 ,only use strong1 clear stock with a decided taste4 #b4 ,be scrupulously careful of the roux1 however it may be made4 ,by following these two rules1 a clear1 brilliant1 and consistent ,espagnole will always be obtained in a fairly short time4 #bc--;,,half ,,glaze ,this is the ,espagnole sauce1 having reached the limit of perfection by final despumation4 ,it is obtained by reducing one quart of ,espagnole and one quart of first-class brown stock until its volume is reduced to nine-tenths of a quart4 ,it is then strained into a bain-marie of convenient dimensions1 and it is finished1 away from the fire1 with one-tenth of a quart of excellent sherry4 ,cover the bain-marie1 or slightly butter the top to avoid the formation of a skin4 ,this sauce is the base of all the smaller brown sauces4 #bd--,,lenten ,,espagnole ,practical men are not agreed as to the need of ,lenten ,espagnole4 ,the ordinary ,espagnole being really a neutral sauce in flavour1 it is quite simple to give it the necessary flavour by the addition of the required quantity of fish fumet4 ,it is only1 therefore1 when one wishes to conform with the demands of a genuine ,lent sauce that a fish ,espagnole is needed4 ,and1 certainly in this case1 nothing can take its place4 ,the preparation of this ,espagnole does not differ from that of the ordinary kind1 except that the bacon is replaced by mushroom parings in the ,mirepoix1 and that the sauce must be despumated for only one hour4 ,this sauce takes the place of the ordinary ,espagnole1 for ,lenten preparations1 in every case where the latter is generally used1 in ,gratins1 in the ,genevoise sauce1 c4 #be--,,ordinary ,,velout ,,sauce ,quantities ,required for ,four ,quarts4--,one lb4 of pale roux 7,formula #bj71 five quarts of white veal stock 7,formula #aj74 ,dissolve the roux in the cold white veal stock and put the saucepan containing this mixture on an open fire1 stirring the sauce with a spatula or whisk1 so as to avoid its burning at the bottom4 ,add one oz4 of table-salt1 a pinch of nutmeg and white powdered pepper1 together with one-quarter lb4 of nice white mushroom parings1 if these are handy4 ,now boil and move to a corner of the fire to despumate slowly for one and a half hours1 at the same time observing the precautions advised for ordinary ,espagnole 7,formula #bb74 ,strain through muslin into a smaller saucepan1 add one pint of white stock1 and despumate for another half hour4 ,strain it again through a tammy or a sieve into a wide tureen1 and keep moving it with a spatula until it is quite cold4 ,i am not partial to garnishing ,velout ,sauce with carrots1 an onion with a clove stuck into it1 and a faggot1 as many do4 ,the stock should be sufficiently fragrant of itself1 without requiring the addition of anything beyond the usual condiments4 ,the only exception ,i should make would be for mushroom parings1 even though it is preferable1 when possible1 to replace these by mushroom liquor4 ,but this is always scarce in kitchens where it is used for other purposes2 wherefore it is often imperative to have recourse to parings in its stead4 ,the latter may not1 however1 be added to the stock itself1 as they would blacken it2 hence ,i advise their addition to the ,velout during its preparation4 #bf--,,velout ,,de ,,volaille ,this is identical with ordinary ,velout1 except that instead of having white veal stock for its liquor1 it is diluted with white poultry stock4 ,the mode of procedure and the time allowed for cooking are the same4 #bf;a--,,fish ,,velout ,velout is the base of various fish sauces whose recipes will be given in ,part ,,ii4 ,prepare it in precisely the same way as poultry velout1 but instead of using poultry stock1 use very clear fish fumet1 and let it despumate for twenty minutes only4 7,see fish fumet ,no4 #aa47 #bg--;,,allemande ,,sauce ,,or ,,thickened ,,velout ,allemande ,sauce is not1 strictly speaking1 a basic sauce4 ,however1 it is so often resorted to in the preparation of other sauces that ,i think it necessary to give it after the ,velouts1 from which it is derived4 ,quantities ,required for ,one ,quart4 ,the yolks of #e eggs4 #a pint of cold white stock4 #a quart of ,velout1 well despumated4 the juice of a lemon4 pint of mushroom liquor4 ,mode of ,procedure4--,put the various ingredients in a thick-bottomed saut-pan and mix them carefully4 ,then put the pan on an open fire1 and stir the sauce with a metal spatula1 lest it burn at the bottom4 ,when the sauce has been reduced to about one quart1 add one-third pint of fresh cream to it1 and reduce further for a few minutes4 ,it should then be passed through a fine strainer into a tureen and kept moving until quite cold4 ,prepared thus1 the ,allemande ,sauce is ready for the preparation of the smaller sauces4 ,butter must only be added at the very last moment1 for if it were buttered any earlier it would most surely turn4 ,the same injunction holds good with this sauce when it is to be served in its original state2 it should then receive a small addition of cream1 and be buttered so that it may attain its required delicacy2 but this addition of butter and cream ought only to be made at the last moment1 and away from the fire4 ,when a sauce thickened with egg yolks has any fat substance added to it1 it cannot be exposed to a higher temperature than #adj degrees ,fahrenheit without risking decomposition4 #bh--;,b,,chamel ,,sauce ,quantities ,required for ,four ,quarts4 #a lb4 of white roux4 #d quarts of boiling milk4 lb4 of lean veal4 oz4 of salt1 #a pinch of mignonette1 and grated nutmeg1 and #a small sprig of thyme4 #a minced onion4 ,preparation4--,pour the boiling milk on the roux1 which should be almost cold1 and whisk it well so as to avoid lumps4 ,let it boil1 then cook on the side of the fire4 ,meanwhile the lean veal should have been cut into small cubes1 and fried with butter in a saucepan1 together with the minced onion4 ,when the veal has stiffened without becoming coloured1 it is added to the ,bchamel1 together with salt and the other aromatics4 ,let the sauce boil slowly for about one hour in all1 and then pass it through a tammy into a tureen2 butter the top1 lest a crust should form4 ,when ,bchamel is intended for ,lenten preparations1 the veal must be omitted4 ,there is another way of making the sauce4 ,after having boiled the milk1 the seasoning and aromatics should be added2 the saucepan is then covered and placed on a corner of the stove1 so as to ensure a thorough infusion4 ,the boiling milk must now be poured on to the roux which has been separately prepared1 and the sauce should then cook for one quarter of an hour only4 #bi--,,tomato ,,sauce ,quantities ,required for ,four ,quarts4 #e oz4 of salted breast of pork1 rather fat4 #f oz4 of carrots cut into cubes4 #f oz4 of onions cut into cubes4 #a bay leaf and #a small sprig of thyme4 #e oz4 of flour4 #b oz4 of butter1 oz4 of salt1 #a oz4 of sugar1 a pinch of pepper4 #aj lbs4 of raw tomatoes or #d quarts of same1 mashed4 #b quarts of white stock4 ,preparation4--,fry the pork with the butter in a tall1 thick-bottomed saucepan4 ,when the pork is nearly melted1 add the carrots1 onions1 and aromatics4 ,cook and stir the vegetables1 then add the flour1 which should be allowed to cook until it begins to brown4 ,now put in the tomatoes and white stock1 mix the whole well1 and set to boil on an open fire4 ,at this point add the seasoning and a crushed clove of garlic1 cover the saucepan1 and place in a moderate oven1 where it may cook for one and one-half hours4 ,at the end of this time the sauce should be passed through a sieve or tammy1 and it should boil while being stirred4 ,finally1 pour it into a tureen1 and butter its surface to avoid the formation of a skin4 ,remarks4--,a pure of tomatoes is also used in cookery2 it is prepared in precisely the same fashion1 except that the flour is omitted and only one pint of white stock is added4 #cj--;,,hollandaise ,,sauce ,quantities ,required for ,one ,quart4--,one and one-half lbs4 of butter1 the yolks of six eggs1 one pinch of mignonette pepper and one-quarter oz4 of salt1 three tablespoonfuls of good vinegar4 ,preparation4--,put the salt1 the mignonette1 the vinegar1 and as much water in a small saucepan1 and reduce by three-quarters on the fire4 ,move the saucepan to a corner of the fire or into a bain-marie1 and add a spoonful of fresh water and the yolks4 ,work the whole with a whisk until the yolks thicken and have the consistence of cream4 ,then remove the saucepan to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce4 ,when the butter is absorbed1 the sauce ought to be thick and firm4 ,it is brought to the correct consistence with a little water1 which also lightens it slightly1 but the addition of water is optional4 ,the sauce is completed by a drop of lemon juice1 and it is rubbed through a tammy4 ,remarks4--,the consistence of sauces whose processes are identical with those of the ,hollandaise may be varied at will2 for instance1 the number of yolks may be increased if a very thick sauce is desired1 and it may be lessened in the reverse case4 ,also similar results may be obtained by cooking the eggs either more or less4 ,as a rule1 if a thick sauce be required1 the yolks ought to be well cooked and the sauce kept almost cold in the making4 ,experience alone--the fruit of long practice--can teach the various devices which enable the skilled worker to obtain different results from the same kind and quality of material4 ,,chapter ,,iii ,the ,small ,compound ,sauces ,remarks4--,in order that the classification of the small sauces should be clear and methodical1 ,i divide them into three parts4 ,the first part includes the small brown sauces2 the second deals with the small white sauces and those suited to this part of the classification2 while the third is concerned with the ,english sauces4 ,the ,small ,brown ,sauces #ca--,,sauce ,,bigarrade ,this sauce is principally used to accompany braised and poled ducklings4 ,in the first case1 the duckling's braising stock1 being thickened1 constitutes a sauce4 ,in the second case1 the stock is clear1 and the procedure in both cases is as follows3-- #a4 ,after having strained the braising sauce1 completely remove its grease1 and reduce it until it is very dense4 ,strain it once more through muslin1 twisting the latter2 then1 in order to bring the sauce to its normal consistence1 add the juice of six oranges and one lemon per quart of sauce4 ,finish with a small piece of lemon and orange rind cut regularly and finely1 ,julienne-fashion1 and scalded for five minutes4 #b4 ,strain the poling stock1 for ducklings or wild ducks1 through linen2 entirely remove the grease1 and add four pieces of caramel sugar dissolved in one tablespoonful of vinegar per one-half point of stock1 the juice of the oranges and the lemon and the ,julienne of rinds1 as for the braised-ducklings sauce indicated above4 #cb--,,sauce ,,bordelaise ,put into a vegetable-pan two oz4 of very finely minced shallots1 one-half pint of good red wine1 a pinch of mignonette pepper1 and bits of thyme and bay4 ,reduce the wine by three-quarters1 and add one-half pint of half-glaze4 ,keep the sauce simmering for half an hour2 despumate it from time to time1 and strain it through linen or a sieve4 ,when dishing it up1 finish it with two tablespoonfuls of dissolved meat glaze1 a few drops of lemon-juice1 and four oz4 of beef-marrow1 cut into slices or cubes and poached in slightly salted boiling water4 ,this sauce may be buttered to the extent of about three oz4 per pint1 which makes it smoother1 but less clear4 ,it is especially suitable for grilled butcher's meat4 #cc--;,,chasseur ,,sauce 7,escoffier's ,method7 ,peel and mince six medium-sized mushrooms4 ,heat one-half oz4 of butter and as much olive oil in a vegetable-pan2 put in the mushrooms1 and fry the latter quickly until they are slightly browned4 ,now add a coffeespoonful of minced shallots1 and immediately remove half the butter2 pour one-half pint of white wine and one glass of liqueur brandy into the stewpan2 reduce this liquid to half1 and finish the sauce with3 one-half pint of half-glaze1 one-quarter pint of tomato sauce1 and one tablespoonful of meat-glaze4 ,set to boil for five minutes more1 and complete with a teaspoonful of chopped parsley4 #cd--;,,brown ,,chaud-,,froid ,,sauce ,put one quart of half-glaze into a saut-pan with one-fifth pint of truffle essence4 ,put the pan on an open fire1 and reduce its contents2 while making same add to the sauce1 in small quantities at a time1 one and one-half pints of jelly4 ,the degree of reduction in this sauce is a good third1 but1 to be quite certain1 a test of its consistence may be made by allowing it to cool a little4 ,after the reduction1 carefully taste1 and rectify the seasoning if necessary2 mix a little ,madeira or ,port with the sauce1 away from the fire1 and strain through muslin or1 preferably1 through a ,venetian-hair sieve4 ,stir the sauce now and then while it cools1 until it is sufficiently liquid1 and at the same time consistent enough1 to coat immersed solids evenly with a film of sauce4 ,its use will be explained among the formul of the different kinds of ,chaud-froids4 #ce--,,varieties ,,of ,,the ,,chaud-,,froid ,,sauce ,for ,ducks4--,prepare the sauce as above1 adding to it 7for the prescribed quantity7 one-half pint of duck fumet obtained from the carcases and remains of roast duckling1 and finish it1 away from the fire1 with the juice of four oranges and a heaped tablespoonful of orange rind1 cut finely1 ,julienne-fashion1 and scalded for five minutes4 ,for ,feathered ,game4--,treat the ,chaud-,froid sauce as indicated in ,no4 #cd1 adding one-half pint of the fumet of the game constituting the dish in order to lend it that game's characteristic taste4 ,observe the same precaution for the cooling4 ,for ,fish4--,proceed as in ,no4 #cd1 but 7#a7 substitute the ,espagnole of fish for the half glaze2 7#b7 intensify the first ,espagnole with one-half pint of very clear fish essence2 7#c7 use ,lenten jelly instead of meat jelly4 ,remarks upon the ,use of ,chaud-,froid ,sauces4--,the chaud-froid sauce may be prepared beforehand1 and when it is wanted it need only be gently melted without heating it too much4 ,it ought simply to be made sufficiently liquid to give a good coating to substances immersed in it4 #cf--;,,devilled ,,sauce ,put in a vegetable pan two oz4 of sliced shallots and one-third pint of white wine4 ,reduce the latter to two-thirds1 add one-half pint of half-glaze1 reduce to two-thirds1 season strongly with cayenne pepper1 and strain through muslin4 ,this sauce may be served with grilled fowls or pigeons4 ,it also forms an excellent accompaniment to re-dished meat which needs a spicy sauce4 #cg--8;,,escoffier0 ,,devilled ,,sauce ,this sauce1 which may be bought ready-made1 is admirably fitted to accompany grilled fish and grills in general4 ,in order to make it ready1 all that is needed is to add its own volume of fresh butter to it1 the latter being previously well softened so as to ensure its perfect mixture with the sauce4 #ch--;,,genevoise ,,sauce ,heat two oz4 of butter in a stewpan2 insert one lb4 of ,mirepoix 7,no4 #bbh7 without bacon4 ,slightly brown1 add two lbs4 of head of salmon and remains or bones of fish1 and stew with lid on for twenty minutes4 ,let the stewpan lean slightly to one side1 so that the butter may be drained2 moisten with one bottle of excellent red wine2 reduce the latter by half2 add one pint of ,lenten ,espagnole1 and allow to cook gently for half an hour4 ,rub the sauce through a sieve1 pressing it so as to extract all the essence4 ,let it rest awhile2 carefully remove the fat which has risen to the surface1 and add one liqueur-glass of burnt brandy1 one-half pint of red wine1 and as much fish fumet4 ,boil again1 then move stewpan to the side of fire to despumate for one and one-half hours4 ,frequently remove what the ebullition causes to rise to the surface1 this second period of cooking being only to ensure the purification of the sauce4 ,if the ebullition has been well effected1 the sauce should reach the proper degree of reduction and despumation at the same moment of time4 ,it is then strained through muslin or tammy1 and it is finished at the last minute with a few drops of anchovy essence and four oz4 of butter per quart of sauce4 ,n4,b4--,the ,genevoise ,sauce1 like all red-wine sauces1 may be served without being buttered4 ,it is thus clearer and more sightly in colour1 but the addition of butter in small quantities makes it mellower and more palatable4 #ch;a--,,remarks ,,on ,,red-,,wine ,,sauces ,in the general repertory of cooking we also have1 in the way of red-wine sauces1 the 8,bourguignonne10 8,matelote10 and 8,red-,wine0 sauces1 which are closely allied to the 8,genevoise10 and only differ from it in details of procedure4 ,the 8,bourguignonne0 ,sauce is composed of red-wine accompanied by aromatics1 and reduced by half4 ,in accordance with ordinary principles1 it is thickened by means of three oz4 of manied butter per quart of reduced wine4 ,this sauce is buttered with four oz4 of butter per quart1 and is especially regarded as a domestic preparation for poached1 moulded1 and hard-boiled eggs4 8,matelote0 ,sauce is made from ,court-bouillon1 with red wine which has been used for cooking fish4 ,this ,court-bouillon1 with the mushroom parings added1 is reduced by two-thirds1 and is thickened with one pint of ,lenten ,espagnole per pint of the reduced ,court-bouillon4 ,this sauce should be reduced by a third1 strained through a tammy1 and finished by means of two oz4 of butter and a little cayenne per pint of sauce4 ,the ,red-,wine ,sauce resembles the two preceding ones in so far as it contains mirepoix browned in butter and diluted with red wine4 ,the wine is reduced by half1 thickened by a pint of ,lenten ,espagnole per pint of the reduction1 and the sauce is despumated for about twenty minutes4 ,it is strained through a tammy1 and finished1 when ready1 by a few drops of anchovy essence1 a little cayenne1 and two oz4 of butter per pint of sauce4 #ci--;,,grand-,,veneur ,,sauce ,take one pint of ,poivrade ,sauce 7,no4 #di7 and boil it1 adding one pint of game stock to keep it light2 reduce the sauce by a good third2 remove it from the fire1 and add four tablespoonfuls of red-currant jelly4 ,when the latter is well dissolved1 complete the sauce by one-quarter pint of cream per pint of sauce4 ,this sauce is the proper accompaniment for joints of venison4 #dj--;,,italian ,,sauce ,ordinary ,italian ,sauce4--,put into a stewpan six tablespoonfuls of ,duxelles 7see ,no4 #bbc71 two oz4 of very lean1 cooked ham1 cut very finely1 brunoise-fashion1 and one pint of half-glaze tomate4 ,boil for ten minutes1 and complete1 at the moment of dishing up1 with one teaspoonful of parsley1 chervil1 and tarragon1 minced and mixed4 ,lenten ,italian ,sauce4--,same preparation1 only 7#a7 omit the ,ham1 and 7#b7 substitute ,lent ,espagnole 7combined with fish fumet made from the fish for which the sauce is intended7 for half glaze with tomatoes4 #da--,,thickened ,,gravy ,boil one pint of poultry or veal stock 7according to the nature of the dish the gravy is intended for74 ,thicken this sauce by means of three-quarters oz4 of fecula1 diluted cold1 with a little water or gravy1 and pour this leason into the boiling gravy1 being careful to stir briskly4 ,the thickened gravy with the veal-stock base is used for choicest pieces of butcher's meat2 that with a poultry-stock base is for fillets of poultry4 #db--,,veal ,,gravy ,,tomat ,add to one pint of veal stock two oz4 of pure and one-quarter pint of tomato juice1 and reduce by a fifth4 ,strain the gravy through linen4 ,this gravy is for butcher's meat4 #dc--,,lyonnaise ,,sauce ,finely mince two oz4 of onions and brown them slightly in two oz4 of butter4 ,moisten with one-quarter pint of white wine and as much vinegar2 almost entirely reduce the liquid2 add one and one-half pints of clear half-glaze1 and set to cook slowly for half an hour4 ,rub the sauce through a tammy4 ,n4,b4--,the onion may be left in the sauce or not1 according to the preparation for which it is intended and the taste of the consumer4 #dd--,,madeira ,,sauce ,put one and one-half pints of half-glaze into a saut-pan1 and reduce it on a brisk fire to a stiff consistence4 ,when it reaches this point1 take it off the fire and add one-fifth pint of ,madeira to it1 which brings it back to its normal consistence4 ,strain through a tammy1 and keep it warm without allowing it to boil4 #de--,,marrow ,,sauce ,follow the proportions as indicated under 8,sauce ,bordelaise0 7,no4 #cb7 for the necessary quantity of this sauce1 the ,marrow ,sauce being only a variety of the ,bordelaise4 ,finish it with six oz4 per quart of beef marrow1 cut into cubes1 poached and well drained1 and one teaspoonful of chopped parsley1 scalded for a second4 ,if the sauce is to accompany vegetables1 finish it1 away from the fire1 with three oz4 of butter1 and then add the cubes of marrow and the parsley4 #df--,,pignons ,,sauce ,take the necessary amount of ,poivrade ,sauce prepared according to ,formula ,no4 #di1 and let it boil4 ,now1 for one pint of sauce1 prepare an infusion of juniper berries1 with one-quarter pint of water and two oz4 of concassed berries2 one oz4 of grilled fir-apple kernels1 and one oz4 of raisins1 stoned and washed1 and left to soak in tepid water for about an hour4 ,finish the sauce1 when dishing up1 by adding the infusion of juniper berries strained through linen1 the grilled kernels1 the soaked raisins1 and one-eighth pint of ,madeira wine4 ,this sauce is specially suited to joints of venison4 #dg--,p,,rigueux ,,sauce ,prepare a 8,sauce ,madre0 as explained in ,no4 #dd1 and add to the half-glaze1 to be reduced1 half its volume of very strong veal stock1 and keep it a little denser than usual4 ,finish this sauce by adding one-sixth pint of truffle essence and three oz4 of chopped truffles per quart of ,madeira ,sauce4 ,it is used for numerous small entres1 timbales1 hot pts1 c4 #dh--,,piquante ,,sauce ,put into a vegetable pan two oz4 of minced shallots1 one-quarter pint of vinegar1 and as much white wine4 ,reduce the liquid by a good half1 and add one pint of half-glaze2 set the sauce to boil1 and despumate it for half an hour4 ,at the last moment finish it1 away from the fire1 with two oz4 of gherkins1 one oz4 of capers1 and a teaspoonful of chervil1 parsley1 and tarragon1 mixed2 all the ingredients to be finely chopped4 ,this sauce generally accompanies grilled or boiled pork1 and cold meat re-dished and minced which needs spicy flavouring4 #di--,,ordinary ,,poivrade ,,sauce #a4 ,heat two oz4 of butter in a stewpan1 and insert one lb4 of raw ,mirepoix 7,no4 #bbh74 ,fry the vegetables until they are well browned2 moisten with one-quarter pint of vinegar and one-half pint of ,marinade 7,formula #afi72 reduce to two-thirds2 add one pint of ,espagnole ,sauce1 and cook for three-quarters of an hour4 ,ten minutes before straining the sauce1 put in a few crushed peppercorns4 ,if the pepper were put in the sauce earlier1 it might make it bitter4 #b4 ,pass the sauce through a strainer1 pressing the aromatics2 add a further one-half pint of ,marinade1 and despumate for one-quarter of an hour1 keeping it simmering the while4 ,strain again through tammy1 and finish the sauce1 when ready for dishing1 with two oz4 of butter4 ,this sauce is suitable for joints marinaded or not4 #ej--,,poivrade ,,sauce ,,for ,,venison ,fry1 with two oz4 of butter and two oz4 of oil1 one lb4 of raw ,mirepoix 7,no4 #bbh7 to which are added four lbs4 of well-broken bones and ground-game trimmings4 ,when the whole is well browned1 drain the grease away1 and dilute with one pint of vinegar and one pint of white wine4 ,reduce this liquid by three-quarters1 then add three quarts of game stock and a quart of ,espagnole ,sauce4 ,boil1 cover the saucepan1 and put into a moderate oven1 where it should stay for at least three hours4 ,at the end of this time take out the saucepan and pour its contents into a fine sieve placed over a tureen2 press the remains so as to expel all the sauce they hold1 and pour the sauce into a tall1 thick saucepan4 ,add enough game stock and ,marinade1 mixed in equal parts1 to produce three quarts in all of sauce1 and gently reduce the latter while despumating it4 ,as it diminishes in volume1 it should be passed through muslin into smaller saucepans1 and the reduction should be stopped when only a quart of sauce remains4 ,n4,b4--,this sauce1 like red-wine sauces1 may be served as it stands4 ,it is brilliant1 clear1 and perhaps more sightly thus1 but the addition of a certain quantity of butter 7four oz4 per quart7 makes it perfectly mellow1 and admirably completes its fragrance4 #ea--,,proven,,ale ,,sauce ,peel1 remove the seeds1 press and concass twelve medium tomatoes4 ,heat in a saut-pan one-fifth pint of oil1 until it begins to smoke a little2 insert the tomatoes seasoned with pepper and salt2 add a crushed garlic clove1 a pinch of powdered sugar1 one teaspoonful of chopped parsley1 and allow to melt gently for half an hour4 ,in reality1 true ,provenale is nothing but a fine fondue of tomatoes with garlic4 #eb--,,robert ,,sauce ,finely mince a large onion and put it into a stewpan with butter4 ,fry the onion gently and without letting it acquire any colour4 ,dilute with one-third pint of white wine1 reduce the latter by one-third1 add one pint of half-glaze1 and leave to simmer for twenty minutes4 ,when dishing up1 finish the sauce with one tablespoonful of meat glaze1 one teaspoonful of mustard1 and one pinch of powdered sugar4 ,if1 when finished1 the sauce has to wait1 it should be kept warm in a bain-marie1 as it must not boil again4 ,this sauce--of a spicy flavour--is best suited to grilled and boiled pork4 ,it may also be used for a mince of the same meat4 #ec--;,,escoffier ,,roberts ,,sauce ,this sauce may be bought ready-made4 ,it is used either hot or cold4 ,it is especially suitable for pork1 veal1 poultry1 and even fish1 and is generally used hot with grills after the equivalent of its volume of excellent brown stock has been added to it4 ,it may also be served cold to accompany cold meat4 #ed--,,rouennaise ,,sauce ,prepare a 8,bordelaise0 sauce according to ,formula ,no4 #cb4 ,the diluent of this sauce must be an excellent red wine4 ,for one pint of sauce1 pass four raw ducks' livers through a sieve2 add the resulting pure to the ,bordelaise1 and heat the latter for a few minutes in order to poach the liver4 ,be careful1 however1 not to heat the sauce too much nor too long1 lest the liver be cooked4 ,serve this sauce with duckling la ,rouennaise4 #ee--,,salmis ,,sauce ,the base of this sauce1 which rather resembles the cullis1 is unchangeable4 ,its diluent only changes according to the kind of birds or game to be treated1 and whether this game is to be considered ordinary or ,lenten4 ,cut and gently brown in butter five oz4 of ,mirepoix 7,formula #bbh74 ,add the shin detached from the limbs and the chopped carcase of the bird under treatment1 and moisten with one pint of white wine4 ,reduce the latter to two-thirds1 add one-half pint of half glaze1 and boil gently for three-quarters of an hour4 ,pass through a strainer1 while pressing upon the carcase and the aromatics1 with the view of extracting their quintessence1 and thin the cullis thus obtained by means of one-half pint of game stock or mushroom liquor1 if the game be ,lenten4 ,now despumate for about one hour1 finally reduce the sauce1 bring it to its proper consistency with a little mushroom liquor and truffle essence1 rub it through tammy1 and butter it slightly at the last moment4 #ef--,,tortue ,,sauce ,boil one-half pint of veal stock1 adding a small sprig of sage1 sweet marjoram1 rosemary1 basil1 thyme1 and as much bay1 two oz4 of mushroom parings1 and one oz4 of parsley4 ,cover and allow to infuse for half an hour4 ,two minutes before straining the infusion1 add four concassed peppercorns4 ,after straining through fine linen1 add one-half pint of half-glaze and as much tomato sauce 7away from the fire7 with four tablespoonfuls of sherry1 a little truffle essence1 and a good pinch of cayenne4 ,n4,b4--,as this sauce must be spicy1 the use of cayenne suggests itself1 but great caution should be observed1 as there must be no excess of this condiment4 #eg--,,venison ,,sauce ,prepare a ,poivrade sauce for game1 as explained in ,no4 #ej4 ,finish this sauce with two tablespoonfuls of red-currant jelly1 previously dissolved1 and mixed with five tablespoonfuls of fresh cream per pint of sauce4 ,this addition of cream and red-currants must be made away from the fire4 ,serve this sauce with big ground-game4 ,small ,white and ,compound ,sauces4 #eh--;,,american ,,sauce ,this sauce is that of lobster prepared 8 l',amricaine0 7see ,no4 #ici74 ,as it generally accompanies a fish1 the meat of the lobster or lobsters which have served in its preparation is sliced and used as the garnish of the fish4 #ei--;,,anchovy ,,sauce ,put into a small stewpan one pint of unbuttered 8,normande ,sauce0 7,no4 #ii71 and finish it1 away from the fire1 with three oz4 of anchovy butter1 and one oz4 of anchovy fillets1 washed1 well sponged1 and cut into small pieces4 #fj--;,,aurore ,,sauce ,into one-half pint of boiling velout put the same quantity of very red tomato pure 7,no4 #bi71 and mix the two4 ,let the sauce boil a little1 pass it through a tammy1 and finish1 away from the fire1 with three oz4 of butter4 #fa--,,lenten ,,aurore ,,sauce ,this sauce is made like the preceding one1 i4e41 with the same quantities of velout and tomato pure1 replacing ordinary velout by fish velout4 #fb--;,b,,arnaise ,,sauce ,put into a small stewpan one teaspoonful of chopped shallots1 two oz4 of chopped tarragon stalks1 three oz4 of chervil1 some mignonette pepper1 a pinch of salt1 and four tablespoonfuls of vinegar4 ,reduce the vinegar by two-thirds1 take off the fire1 let the stewpan cool a little1 and add to this reduction the yolks of five eggs4 ,now put the stewpan on a low fire and gradually combine with the yolks six oz4 of melted butter4 ,whisk the sauce briskly1 so as to ensure the cooking of the yolks1 which alone1 by gradual cooking1 effect the leason of the sauce4 ,when the butter is combined with the sauce1 rub the latter through tammy1 and finish it with a teaspoonful of chervil parings and chopped tarragon leaves4 ,complete the seasoning with a suspicion of cayenne4 ,this sauce should not be served very hot1 as it is really a mayonnaise with butter4 ,it need only be tepid1 for it would probably turn if it were over-heated4 ,serve it with grilled1 butcher's meat and poultry4 #fc--;,b,,arnaise ,,sauce ,,with ,,meat ,,glaze1 ,,otherwise ,,valois ,,sauce ,,or ,,foyot ,,sauce ,prepare a ,barnaise sauce as explained in ,no4 #fb4 ,complete it with three tablespoonfuls of dissolved pale meat glaze1 which may be added in small quantities at a time4 ,serve it with butcher's meat4 #fd--;,b,,arnaise ,,tomat,e ,,sauce ,,or ,,choron ,,sauce ,proceed in exactly the same way as for ,barnaise ,no4 #fb4 ,when the sauce is made and rubbed through tammy1 finish it with one-third pint of very red tomato pure4 ,in this case the final addition of chervil and tarragon should not be made4 ,this is proper to 8,tournedos ,choron10 but it may accompany grilled poultry and white1 butcher's meat4 #fe--;,,bercy ,,sauce ,heat two oz4 of chopped shallots4 ,moisten with one-half pint of white wine and as much fish fumet1 or1 when possible1 the same quantity of fish liquor1 the latter being1 of course1 that of a fish similar to the one the sauce is to accompany4 ,reduce to a good third1 add one-third pint of velout1 let the sauce boil some time1 and finish it1 away from the fire1 with four oz4 of butter 7added by degrees71 a few drops of fish glaze1 half the juice of a lemon1 and one oz4 of chopped parsley4 ,serve with medium-sized poached fish4 #ff--;,,butter ,,sauce ,mix two oz4 of sifted flour with two oz4 of melted butter4 ,dilute with one quart of boiling water1 salted to the extent of one-quarter oz4 per quart4 ,stir briskly to ensure a perfect leason1 and do not allow to boil4 ,add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon4 ,rub through a tammy1 and finish the sauce with five oz4 of best fresh butter4 ,be careful that the sauce does not boil after it has been thickened4 #fg--;,,bonnefoy ,,sauce1 ,,or ,,white ,,bordelaise ,,sauce ,put in a stewpan two oz4 of minced shallots and one-half pint of ,graves1 ,sauterne1 or any other excellent white ,bordeaux4 ,reduce the wine almost entirely1 add one-quarter pint of velout1 let it simmer twenty minutes1 and rub it through a tammy4 ,finish it1 away from the fire1 with six oz4 of butter and a little chopped tarragon4 ,serve it with grilled fish and grilled white meat4 #fh--;,,caper ,,sauce ,this is a derivative of the ,butter ,sauce described under ,no4 #ff1 and there need only be added two tablespoonfuls of capers per pint of sauce4 ,it frequently accompanies boiled fish of all kinds4 #fi--;,,cardinal ,,sauce ,boil one pint of ,bchamel1 to which add one-half pint of fish fumet and a little truffle essence1 and reduce by a quarter4 ,finish the sauce1 when dishing up1 with three tablespoonfuls of cream and three oz4 of very red lobster butter 7,no4 #adi74 ,this sauce is poured over the fish4 #gj--,,mushroom ,,sauce ,if this be intended for poultry1 add one-fifth pint of mushroom liquor and eight oz4 of button-mushroom heads turned or channelled and cooked1 to one pint of very stiff ,allemande ,sauce4 ,if it be intended for fish1 take one pint of fish velout1 thickened with the yolks of four eggs1 and finish it with mushroom liquor1 as above4 ,the sauce that ,i suggest for poultry may also be used for fish1 after adding the necessary quantity of fish fumet4 #ga--;,,ch,,teaubriand ,,sauce ,put one oz4 of chopped shallots1 a sprig of thyme and a bit of bay1 one oz4 of mushroom parings1 and one-quarter pint of white wine into a stewpan4 ,reduce the wine almost entirely1 add one-half pint of veal gravy1 and reduce again until the liquid only measures one-quarter pint4 ,strain through muslin1 and finish the sauce away from the fire with four oz4 of butter 8,matre d',htel0 7,no4 #aej71 to which may be added a little chopped tarragon4 ,serve with grilled fillet of beef1 otherwise 8,chteaubriand40 #gb--,,white ,,chaud-,,froid ,,sauce ,boil one pint of velout in a stewpan1 and add three-quarters pint of melted white poultry jelly4 ,put the stewpan on an open fire1 reduce the sauce by a third1 stirring constantly the while1 and gradually add one-half pint of very fresh cream4 ,when the sauce has reached the desired degree of consistency rub it through a tammy1 and stir it frequently while it cools1 for fear of a skin forming on its surface1 for if this happened it would have to be strained again4 ,when dishing up1 this sauce should be cold1 so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it4 #gc--,,ordinary ,,chaud-,,froid ,,sauce ,proceed exactly as above1 substituting ,allemande ,sauce for the velout1 and reducing the quantity of cream to one-quarter pint4 ,observe the same precautions while cooling4 #gd--;,,chaud-,,froid ,,sauce1 ,a ,l',,aurore ,prepare a white ,chaud-,froid 7,no4 #gb74 ,the same may be coloured by the addition of fine red tomato pure--more or less to match the desired shade--or by an infusion of paprika1 according to the use for which it is intended4 ,this last product is preferable when not too deep a shade is required4 #ge--;,,chaud-,,froid ,,sauce1 ,,au ,,vert-,,pr ,add to the velout of the white ,chaud-,froid sauce1 at the same time as the jelly1 an infusion prepared thus3--,boil one-quarter pint of white wine1 and add to it one pinch of chervil stalks1 a similar quantity of tarragon leaves1 chives1 and parsley leaves4 ,cover1 allow infusion to proceed away from the fire for ten minutes1 and strain through linen4 ,treat the sauce as explained1 and finish with spinach-green 7,no4 #adc74 ,the shade of the sauce must not be too pronounced1 but must remain a pale green4 ,the colouring principle must therefore be added with caution and in small quantities1 until the correct shade is obtained4 ,use this sauce for ,chaud-froids of fowl1 particularly that kind distinguished as 8,printanier40 #gf--,,lent ,,chaud-,,froid ,,sauce ,proceed as for white ,chaud-,froid1 using the same quantities1 and taking note of the following modifications3-- #a4 ,substitute fish velout for ordinary velout4 #b4 ,substitute white fish jelly for poultry jelly4 ,remarks4--,i have adopted the use of this ordinary ,chaud-,froid sauce for the glazing of fillets and escalopes of fish and ,shell-fish1 instead of cleared ,mayonnaise1 formerly used1 which had certain inconveniences--not the least being the oozing away of the oil under the shrinkage of the gelatine4 ,this difficulty does not obtain in the ordinary ,chaud-,froid1 the definite and pronounced flavour of which is better than that of the cleared ,mayonnaise4 #gg--8;,,escoffier0 ,,cherry ,,sauce ,this sauce may be bought ready-made4 ,like the ,roberts ,sauce1 it can be served hot or cold4 ,it is an excellent adjunct to venison1 and even to small ground-game4 ,saddle of venison with this sauce constitutes one of the greatest dainties that an epicure could desire4 #gh--;,,chivry ,,sauce ,in one-half pint of boiling poultry stock put a large pinch of chervil pluches1 tarragon and parsley leaves1 a head of young pimpernel 7the qualification here is very important1 for this aromatic plant grows bitter as it matures71 and a good pinch of chives4 ,cover up1 and let infusion proceed for ten to twelve minutes2 then add the liquid 7strained through linen7 to one pint of velout4 ,boil1 reduce by a quarter1 and complete it with two oz4 of ,green ,butter 7,no4 #adc74 ,chivry ,sauce is admirably suited to boiled or poached poultry4 #gi--;,,cream ,,sauce ,boil one pint of ,bchamel ,sauce1 and add one-quarter pint of cream to it4 ,reduce on an open fire until the sauce has become very thick2 then pass through tammy4 ,bring to its normal degree of consistency by gradually adding1 away from the fire1 one-quarter pint of very fresh cream and a few drops of lemon-juice4 ,serve this sauce with boiled fish1 poultry1 eggs1 and various vegetables4 #hj--,,shrimp ,,sauce ,boil one pint of fish velout or1 failing this1 ,bchamel sauce1 and add to it one-quarter pint of cream and one-quarter pint of very clear fish fumet4 ,reduce to one pint1 and finish the sauce1 away from the fire1 with two oz4 of ,shrimp ,butter 7,no4 #ade7 and two oz4 of shelled shrimps' tails4 #ha--;,,curry ,,sauce ,slightly brown the following vegetables in butter3--,twelve oz4 of minced onions1 one oz4 of parsley roots1 four oz4 of minced celery1 a small sprig of thyme1 a bit of bay1 and a little mace4 ,sprinkle with two oz4 of flour and a teaspoonful of curry pepper4 ,cook the flour for some minutes without letting it acquire any colour1 and dilute with one and one-half pints of white stock4 ,boil1 cook gently for three-quarters of an hour1 and rub through a tammy4 ,now heat the sauce1 remove its grease1 and keep it in the bain-marie4 ,serve this sauce with fish1 shell-fish1 poultry1 and various egg-preparations4 ,n4,b4--,this sauce is sometimes flavoured with cocoa-nut milk in the proportion of one-quarter of the diluent4 #hb--;,,diplomate ,,sauce ,take one pint of ,normande ,sauce1 prepared according to ,no4 #ii1 and finish it with two oz4 of lobster butter and three tablespoonfuls of lobster meat1 and truffles cut into small1 regular tubes4 #hc--;,,herb ,,sauce ,prepare one pint of white-wine sauce 7,no4 #aaa74 ,finish it away from the fire with three oz4 of shallot butter1 a tablespoonful of parsley1 chervil1 tarragon1 and chives1 chopped and mixed4 ,serve this sauce with boiled or poached fish4 #hd--;,,gooseberry ,,sauce ,prepare one pint of butter sauce1 ,formula ,no4 #ff4 ,meanwhile put one lb4 of green gooseberries into a small copper saucepan containing boiling water4 ,boil for five minutes1 then drain the gooseberries1 and put them in a little stewpan with one-half pint of white wine and three oz4 of powdered sugar4 ,gently cook the gooseberries1 rub them through a tammy1 and add the resulting pulp to the butter sauce4 ,this sauce is excellent with grilled mackerel and the poached fillets of that fish4 #he--;,,hungarian ,,sauce ,gently fry in butter1 without colouring1 two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoonful of paprika4 ,moisten with one-quarter pint of white wine1 add a small faggot1 reduce the wine by two-thirds1 and remove the herbs4 ,finish with one pint of ordinary or ,lenten ,velout1 according to the use for which the sauce is intended1 and boil moderately for five minutes4 ,then rub the sauce through a tammy1 and complete it with two oz4 of butter4 ,remember this sauce should be of a tender1 pink shade1 which it must owe to the paprika alone4 ,it forms an ideal accompaniment to choice morsels of lamb and veal1 eggs1 poultry1 and fish4 #hf--,,oyster ,,sauce ,take one pint of ,normande ,sauce1 finish it as directed in that recipe1 and complete it with one-quarter pint of reduced oyster liquor1 strained through linen1 and twelve poached and trimmed oysters4 #hg--;,,ivory ,,sauce1 ,,or ,,albufera ,,sauce ,take the necessary quantity of ,suprme ,sauce1 prepared as explained in ,no4 #ajf;a4 ,add to this four tablespoonfuls of dissolved1 pale1 meat glaze per quart of sauce1 in order to lend the latter that ivory-white tint which characterises it4 ,serve this sauce chiefly with poultry and poached sweet-bread4 #hh--;,,joinville ,,sauce ,prepare one pint of ,normande ,sauce 7,no4 #ii71 as given in the first part of its formula1 and complete it with two oz4 of shrimp butter and two oz4 of crayfish butter4 ,if this sauce is to accompany a fish la ,joinville1 which includes a special garnish1 it is served as it stands4 ,if it is served with a large1 boiled1 ungarnished fish1 one oz4 of very black truffles cut ,julienne-fashion should be added4 ,as may be seen1 ,joinville ,sauce differs from similar preparations in the final operation where crayfish and shrimp butter are combined4 #hi--,,maltese ,,sauce ,to the ,hollandaise ,sauce1 given under ,no4 #cj1 add1 when dishing up1 the juice of two blood oranges 7these late-season oranges being especially suitable for this sauce7 and half a coffeespoonful of grated orange-rind4 ,maltese ,sauce is the finest for asparagus4 #ij--,,marini,,re ,,sauce ,take the necessary quantity of ,bercy ,sauce 7,no4 #fe71 and add1 per pint of sauce1 one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs4 ,serve this with small poached fish and more particularly with mussels4 #ia--,,mornay ,,sauce ,boil one pint of ,bchamel ,sauce with one-quarter pint of the fumet of the fish1 poultry1 or vegetable1 which is to constitute the dish4 ,reduce by a good quarter1 and add two oz4 of ,gruyre and two oz4 of grated ,parmesan4 ,put the sauce on the fire again for a few minutes1 and ensure the melting of the cheese by stirring with a small whisk4 ,finish the sauce away from the fire with two oz4 of butter added by degrees4 #ib--,,mousseline ,,sauce ,to a ,hollandaise ,sauce1 prepared as explained 7,no4 #cj71 add1 just before dishing up1 one-half pint of stiffly-whipped cream per pint of sauce4 #ic--,,mousseuse ,,sauce ,scald and wipe a small vegetable-pan1 and put into it one-half lb4 of stiffly-manied butter1 properly softened4 ,season this butter with table-salt and a few drops of lemon-juice1 and whisk it while gradually adding one-third pint of cold water4 ,finish with two tablespoonfuls of very firm1 whipped cream4 ,this preparation1 though classified as a sauce1 is really a compound butter1 which is served with boiled fish4 ,the heat of the fish alone suffices to melt it1 and its appearance is infinitely more agreeable than that of plain1 melted butter4 #id--,,mustard ,,sauce ,take the necessary quantity of butter sauce and complete it1 away from the fire1 with one tablespoonful of mustard per pint of sauce4 ,n4,b4--,if the sauce has to wait1 it must be kept in a bain-marie1 for it should not on any account boil4 ,it is served with certain small grilled fish1 especially fresh herrings4 #ie--,,nantua ,,sauce ,boil one pint of ,bchamel ,sauce1 add one-half pint of cream1 and reduce by a third4 ,rub it through a tammy1 and finish it with a further addition of two tablespoonfuls of cream1 three oz4 of very fine crayfish butter1 and one tablespoonful of small1 shelled crayfishes' tails4 #if--,,newburg ,,sauce ,first ,method 7with ,raw ,lobsters74--,divide a two lb4 lobster into four parts4 ,remove its creamy parts1 pound them finely with two oz4 of butter1 and put them aside4 ,heat in a sautpan one and one-half oz4 of butter and as much oil1 and insert the pieces of lobster1 well seasoned with salt and cayenne4 ,fry until the pieces assume a fine1 red colour2 entirely drain away the butter1 and add two tablespoonfuls of burnt brandy and one-third pint of ,marsala or old ,sherry4 ,reduce the wine by two-thirds1 and wet the lobster with one-third pint of cream and one-half pint of fish fumet4 ,now add a faggot1 cover the sautpan1 and gently cook for twenty-five minutes4 ,then drain the lobster on a sieve1 remove the meat and cut it into cubes1 and finish the sauce by adding the creamy portions put aside from the first4 ,boil so as to ensure the cooking of these latter portions2 add the meat1 cut into cubes1 and verify the seasoning4 ,n4,b4--,the addition of the meat to the sauce is optional2 instead of cutting it into cubes it may be stewed and displayed on the fish constituting the dish4 #ig--,,second ,,method 7,,with ,,cooked ,,lobster7 ,the lobster having been cooked in a ,court-bouillon1 shell the tail and slice it up4 ,arrange these slices in a sautpan liberally buttered at the bottom2 season them strongly with salt and cayenne1 and heat them on both sides so as to effect the reddening of the skin4 ,immerse1 so as to cover1 in a good ,sherry1 and almost entirely reduce same4 ,when dishing up1 pour on to the slices a leason composed of one-third pint of fresh cream and the yolks of two eggs4 ,gently stir1 away from the fire1 and roll the saucepan about until the leason is completed4 ,originally1 these two sauces1 like the ,american1 were exclusively composed of1 and served with1 lobster4 ,they were one with the two very excellent preparations of lobster which bear their name4 ,in its two forms lobster may only be served at lunch1 many people with delicate stomachs being unable to digest it at night4 ,to obviate this serious difficulty1 ,i have made it a practice to serve lobster sauce with fillets or ,mousselines of sole1 adding the lobster as a garnish only4 ,and this innovation proved most welcome to the public4 ,by using such condiments as curry and paprika1 excellent varieties of this sauce may be obtained1 which are particularly suited to sole and other white ,lenten fish4 ,in either of these cases it is well to add a little rice 8 l',indienne0 to the fish4 #ih--,,noisette ,,sauce ,prepare a ,hollandaise ,sauce according to the recipe under ,no4 #cj4 ,add two oz4 of hazel-nut butter at the last moment4 ,serve this with salmon1 trout1 and all boiled fish in general4 #ii--,,normande ,,sauce ,put in a sautpan one pint of fish velout1 three tablespoonfuls of mushroom liquor1 as much oyster liquor1 and twice as much sole fumet1 the yolks of three eggs1 a few drops of lemon-juice1 and one-quarter pint of cream4 ,reduce by a good third on an open fire1 season with a little cayenne1 rub through a tammy1 and finish with two oz4 of butter and four tablespoonfuls of good cream4 ,this sauce is proper to fillet of sole 8 la ,normande10 but it is also frequently used as the base of other small sauces4 #ajj--,,oriental ,,sauce ,take one pint of ,american sauce1 season with curry1 and reduce to a third4 ,then add1 away from the fire1 one-quarter pint of cream per pint of sauce4 ,serve this sauce in the same way as ,american ,sauce4 #aja--,,poulette ,,sauce ,boil for a few minutes one pint of ,sauce ,allemande1 and add six tablespoonfuls of mushroom liquor4 ,finish1 away from the fire1 with two oz4 of butter1 a few drops of lemon-juice1 and one teaspoonful of chopped parsley4 ,use this sauce with certain vegetables1 but more generally with sheep's trotters4 #ajb--,,ravigote ,,sauce ,reduce by half1 one-quarter pint of white wine with half as much vinegar4 ,add one pint of ordinary velout1 boil gently for a few minutes1 and finish with one and one-half oz4 of shallot butter and one teaspoonful of chervil1 tarragon1 and chopped chives4 ,this sauce accompanies boiled poultry and certain white 8abats40 #ajc--,,regency ,,sauce ,if this sauce is to garnish poultry1 boil one pint of ,allemande ,sauce with six tablespoonfuls of mushroom essence and two tablespoonfuls of truffle essence4 ,finish with four tablespoonfuls of poultry glaze4 ,if it is to garnish fish1 substitute for the ,allemande ,sauce some fish velout thickened with egg-yolks and the essences of mushroom and truffle as above4 ,complete with some fish essence4 #ajd--,,soubise ,,sauce ,stew in butter two lbs4 of finely-minced onions1 scalded for three minutes and well dried4 ,this stewing of the onions in butter increases their flavour4 ,now add one-half pint of thickened ,bchamel2 season with salt and a teaspoonful of powdered sugar4 ,cook gently for half an hour1 rub through a tammy1 and complete the sauce with some tablespoonfuls of cream and two oz4 of butter4 #aje--,,soubise ,,sauce ,,with ,,rice ,the same quantity as above of minced onions1 scalded and well drained4 ,garnish the bottom and the sides of a tall1 medium stewpan with some thin rashers of fat bacon4 ,insert the onions1 together with one-quarter lb4 of ,carolina rice1 one pint of white consomm1 a large pinch of powdered sugar1 and the necessary salt4 ,cook gently in the front of the oven for three-quarters of an hour4 ,then pound the onions and rice in a mortar1 rub the resulting pure through a tammy1 and finish with cream and butter as in the preceding case4 ,n4,b4--,this sauce1 being more consistent than the former1 is used as a garnish just as often as a sauce4 #ajf--,,soubise ,,sauce ,,tomat,e ,prepare a soubise in accordance with the first of the two above formul1 and add to it one-third of its volume of very red tomato pure4 ,remarks4 #a4 ,the ,soubise is rather a cullis than a sauce2 i4e41 its consistence must be greater than that of a sauce4 #b4 ,the admixture of ,bchamel in ,soubise is preferable to that of rice1 seeing that it makes it smoother4 ,if1 in certain cases1 rice is used as a cohering element1 in order to give the ,soubise more stiffness4 #c4 ,in accordance with the uses to which it may be put1 the ,soubise ,tomate may be finally seasoned either with curry or paprika4 #ajf;a--,,supr,,me ,,sauce ,the salient characteristics of ,suprme ,sauce are its perfect whiteness and consummate delicacy4 ,it is generally prepared in small quantities only4 ,preparation4--,put one and one-half pints of very clear poultry stock and one-quarter pint of mushroom cooking liquor into a sautpan4 ,reduce to two-thirds2 add one pint of 8poultry velout02 reduce on an open fire1 stirring with the spatula the while1 and combine one-half pint of excellent cream with the sauce1 this last ingredient being added little by little4 ,when the sauce has reached the desired consistence1 strain it through a sieve1 and add another one-quarter pint of cream and two oz4 of best butter4 ,stir with a spoon1 from time to time1 or keep the pan well covered4 #ajg--,,venetian ,,sauce ,put into a stewpan one tablespoonful of chopped shallots1 one tablespoonful of chervil1 and one-quarter pint of white wine and tarragon vinegar1 mixed in equal quantities4 ,reduce the vinegar by two-thirds2 add one pint of white wine sauce 7,no4 #aaa72 boil for a few minutes2 rub through a tammy1 and finish the sauce with a sufficient quantity of ,herb ,juice 7,no4 #ahc7 and one teaspoonful of chopped chervil and tarragon4 ,this sauce accompanies various fish4 #ajh--,,villeroy ,,sauce ,put into a sautpan one pint of ,allemande ,sauce to which have been added two tablespoonfuls of truffle essence and as much ham essence4 ,reduce on an open fire and constantly stir until the sauce is sufficiently stiff to coat immersed solids thickly4 #aji--,,villeroy ,,soubisee ,,sauce ,put into a sautpan two-thirds pint of ,allemande ,sauce and one-third pint of ,soubise pure 7,formula #aje74 ,reduce as in the preceding case1 as the uses to which this is put are the same4 ,now1 according to the circumstances and the nature of the solid it is intended for1 a few teaspoonfuls of very black1 chopped truffles may be added to this sauce4 #aaj--,,villeroy ,,tomat,e ,,sauce ,prepare the sauce as explained under ,no4 #ajh1 and add to it the third of its volume of very fine tomato pure4 ,reduce in the same way4 ,remarks4--#a4 ,villeroy sauce1 of whatsoever kind1 is solely used for the coating of preparations said to be 8 la ,villeroy40 #b4 ,the ,villeroy ,tomate may be finally seasoned with curry or paprika1 according to the preparation for which it is intended4 #aaa--,,white ,,wine ,,sauce ,the three following methods are employed in making it3-- #a4 ,add one-quarter pint of fish fumet to one pint of thickened ,velout1 and reduce by half4 ,finish the sauce1 away from the fire1 with four oz4 of butter4 ,thus prepared1 this white wine sauce is suitable for glazed fish4 #b4 ,almost entirely reduce one-quarter pint of fish fumet4 ,to this reduction add the yolks of four eggs1 mixing them well in it1 and follow with one lb4 of butter1 added by degrees1 paying heed to the precautions indicated under sauce ,hollandaise ,no4 #cj4 #c4 ,put the yolks of five eggs into a small stewpan and mix them with one tablespoonful of cold fish-stock4 ,put the stewpan in a bain-marie and finish the sauce with one lb4 of butter1 meanwhile adding from time to time1 and in small quantities1 six tablespoonfuls of excellent fish fumet4 ,the procedure in this sauce is1 in short1 exactly that of the ,hollandaise1 with this distinction1 that here fish fumet takes the place of the water4 ,hot ,english ,sauces #aab--;,,apple ,,sauce ,quarter1 peel1 core1 and chop two lbs4 of medium-sized apples2 place these in a stewpan with one tablespoonful of powdered sugar1 a bit of cinnamon1 and a few tablespoonfuls of water4 ,cook the whole gently with lid on1 and smooth the pure with a whisk when dishing up4 ,serve this sauce lukewarm with duck1 goose1 roast hare1 c4 #aac--;,,bread ,,sauce ,boil one pint of milk1 and add three oz4 of fresh1 white bread-crumb1 a little salt1 a small onion with a clove stuck in it1 and one oz4 of butter4 ,cook gently for about a quarter of an hour1 remove the onion1 smooth the sauce with a whisk1 and finish it with a few tablespoonfuls of cream4 ,this sauce is served with roast fowl and roast feathered game4 #aad--;,,celery ,,sauce ,clean six stalks of celery 7only use the hearts71 put them in a sautpan1 wholly immerse in consomm1 add a faggot and one onion with a clove stuck in it1 and cook gently4 ,drain the celery1 pound it in a mortar1 then rub it through a tammy and put the pure in a stewpan4 ,now thin the pure with an equal quantity of cream sauce and a little reduced celery liquor4 ,heat it moderately1 and1 if it has to wait1 put it in a bain-marie4 ,this sauce is suited to boiled or braised poultry4 ,it is excellent1 and has been adopted in ,french cookery4 #aae--;,,cranberry ,,sauce ,cook one pint of cranberries with one quart of water in a stewpan1 and cover the stewpan4 ,when the berries are cooked drain them in a fine sieve through which they are strained4 ,to the pure thus obtained add the necessary quantity of their cooking liquor1 so as to make a somewhat thick sauce4 ,sugar should be added according to the taste of the consumer4 ,this sauce is mostly served with roast turkey4 ,it is to be bought ready-made1 and1 if this kind be used1 it need only be heated with a little water4 #aaf--;,,fennel ,,sauce ,take one pint of butter sauce 7,no4 #ff7 and finish it with two tablespoonfuls of chopped fennel1 scalded for a few seconds4 ,this is principally used with mackerel4 #aag--;,,egg ,,sauce ,,with ,,melted ,,butter ,dissolve one-quarter pound of butter1 and add to it the necessary salt1 a little pepper1 half the juice of a lemon1 and three hard-boiled eggs 7hot and cut into large cubes72 also a teaspoonful of chopped and scalded parsley4 #aah--,,scotch ,,egg ,,sauce ,make a white roux with one and one-half oz4 of butter and one oz4 of flour4 ,mix in one pint of boiling milk1 season with salt1 white pepper1 and nutmeg1 and boil gently for ten minutes4 ,then add three hot hard-boiled eggs1 cut into cubes 7the whites and the yolks74 ,this sauce usually accompanies boiled fish1 especially fresh haddocks and fresh and salted cod4 #aai--;,,horse-,,radish ,,or ,,albert ,,sauce ,rasp five oz4 of horse-radish and place them in a stewpan with one-quarter pint of white consomm4 ,boil gently for twenty minutes and add a good one-half pint of butter sauce1 as much cream1 and one-half oz4 of bread-crumb2 thicken by reducing on a brisk fire and rub through tammy4 ,then thicken with the yolks of two eggs1 and complete the seasoning with a pinch of salt and pepper1 and a teaspoonful of mustard dissolved in a tablespoonful of vinegar4 ,serve this sauce with braised or roast beef--especially fillets4 #aai;a--,,parsley ,,sauce ,this is the ,butter ,sauce 7,no4 #ff71 to which is added1 per pint1 a heaped tablespoonful of freshly-chopped parsley4 #abj--,,reform ,,sauce ,put into a small stewpan and boil one pint of half-glaze sauce and one-half pint of ordinary ,poivrade sauce4 ,complete with a garnish composed of one-half oz4 of gherkins1 one-half oz4 of the hard-boiled white of an egg1 one oz4 of salted tongue1 one oz4 of truffles1 and one oz4 of mushrooms4 ,all these to be cut ,julienne-fashion and short4 ,this sauce is for mutton cutlets when these are 8 la ,reform40 ,,chapter ,,iv ,,cold ,,sauces ,,and ,,compound ,,butters #aba--;,,aioli ,,sauce1 ,,or ,,provence ,,butter ,pound one oz4 of garlic cloves as finely as possible in a mortar1 and add the yolk of one raw egg1 a pinch of salt1 and one-half pint of oil1 letting the latter gradually fall in a thread and wielding the pestle meanwhile1 so as to effect a complete amalgamation4 ,add a few drops of lemon juice and cold water to the sauce as it thickens1 these being to avoid its turning4 ,should it decompose while in the process of making or when made1 the only thing to be done is to begin it again with the yolk of an egg4 #abb--;,,andalouse ,,sauce ,take the required quantity of ,mayonnaise sauce 7,no4 #abf7 and add to it the quarter of its volume of very red and concentrated tomato pure1 and finally add two oz4 of capsicum cut finely1 ,julienne-fashion1 per pint of sauce4 #abc--;,,bohemian ,,sauce ,put in a bowl one-quarter pint of cold ,bchamel1 the yolks of four eggs1 a little table salt and white pepper4 ,add a quart of oil and three tablespoonfuls of tarragon vinegar1 proceeding as for the ,mayonnaise4 ,finish the sauce with a tablespoonful of mustard4 #abd--;,,genoa ,,sauce ,pound in a mortar1 and make into a smooth1 fine paste1 one oz4 of pistachios and one oz4 of fir-apple kernels1 or1 if these are not available1 one oz4 of sweet almonds2 add one-half tablespoonful of cold ,bchamel4 ,put this paste into a bowl1 add the yolks of six eggs1 a little salt and pepper1 and finish the sauce with one quart of oil1 the juice of two lemons1 and proceed as for the ,mayonnaise4 ,complete with three tablespoonfuls of pure of herbs1 prepared with equal quantities of chervil1 parsley1 tarragon1 and fresh pimpernel1 scalded for one minute4 ,cool quickly1 press so as to expel the water1 and pass through a fine sieve4 ,serve this sauce with cold fish4 #abe--;,,gribiche ,,sauce ,crush in a basin the yolks of six hard-boiled eggs1 and work them into a smooth paste1 together with a large tablespoonful of ,french mustard1 the necessary salt1 a little pepper1 and make up the sauce with one pint of oil4 ,complete with one dessertspoonful of parsley1 chervil1 and tarragon 7chopped and mixed71 as many capers and gherkins1 evenly mixed1 and the hard-boiled whites of three eggs1 cut short1 ,julienne-fashion4 ,this sauce is chiefly used with cold fish4 #abf--,,mayonnaise ,,sauce ,put in a basin the yolks of six raw eggs1 after having removed the cores4 ,season them with one-half oz4 of table-salt and a little cayenne pepper4 ,gradually pour one-fifth pint of vinegar on the yolks while whisking them briskly4 ,when the vinegar is absorbed add one quart of oil1 letting the latter trickle down in a thread1 constantly stirring the sauce meanwhile4 ,the sauce is finished by the addition of the juice of a lemon and three tablespoonfuls of boiling water--the purpose of the latter being to ensure the coherence of the sauce and to prevent its turning4 ,mayonnaise prepared in this way is rather liquid1 but it need only be left to rest a few hours in order to thicken considerably4 ,unless it be exposed to too low a temperature1 the ,mayonnaise1 prepared as above1 never turns1 and may be kept for several days without the fear of anything happening to it4 ,merely cover it to keep the dust away4 ,remarks4--,in the matter of that sauce there exist endless prejudices1 which ,i must attempt to refute3-- #a4 ,if the sauce forms badly1 or not at all1 the reason is that the oil has been added too rapidly at first1 before the addition of the vinegar1 and that its assimilation by the yolks has not operated normally4 #b4 ,it is quite an error to suppose that it is necessary to work over ice or in a cold room4 ,cold is rather deleterious to the ,mayonnaise1 and is invariably the cause of this sauce turning in winter4 ,in the cold season the oil should be slightly warmed1 or1 at least1 kept at the temperature of the kitchen1 though it is best to make it in a moderately warm place4 #c4 ,it is a further error to suppose that the seasoning interferes with the making of the sauce1 for salt1 in solution1 rather provokes the cohering force of the yolks4 ,causes of the ,disintegration of the ,mayonnaise3-- #a4 ,the too rapid addition of the oil at the start4 #b4 ,the use of congealed1 or too cold1 an oil4 #c4 ,excess of oil in proportion to the number of yolks1 the assimilating power of an egg being limited to two and one-half oz4 of oil 7if the sauce be made some time in advance71 and three oz4 if it is to be used immediately4 ,means of ,bringing ,turned ,mayonnaise ,back to its ,normal ,state4--,put the yolk of an egg into a basin with a few drops of vinegar1 and mix the turned ,mayonnaise in it1 little by little4 ,if it be a matter of only a small quantity of ,mayonnaise1 one-half a coffeespoonful of mustard can take the place of the egg-yolk4 ,finally1 with regard to acid seasoning1 a whiter sauce is obtained by the use of lemon juice instead of vinegar4 #abg--;,,cleared ,,mayonnaise ,,sauce ,take the necessary quantity of ,mayonnaise and gradually add to it1 per one and one-half pints of the sauce1 one-half pint of cold and rather firm melting aspic jelly--,lenten or ordinary1 according to the nature of the products for which the sauce is intended4 ,remarks4--,it is this very ,mayonnaise1 formerly used almost exclusively for coating entres and cold releves of fish1 filleted fish1 escalopes of common and spiny-lobster1 c41 which ,i have allowed the ,lenten ,chaud-froid 7see remarks ,no4 #gf7 to supersede4 #abh--,,whisked ,,mayonnaise ,put into a copper basin or other bowl three-quarters pint of melted jelly1 two-thirds pint of ,mayonnaise1 one tablespoonful of tarragon vinegar1 and as much rasped or finely-chopped horse-radish4 ,mix up the whole1 place the utensil on ice1 and whisk gently until the contents get very frothy4 ,stop whisking as soon as the sauce begins to solidify1 for it must remain almost fluid so as to enable it to mix with the products for which it is intended4 ,this sauce is used principally for vegetable salads4 #abi--,,ravigote ,,sauce1 ,,or ,,vinaigrette ,put into a bowl one pint of oil1 one-third pint of vinegar1 a little salt and pepper1 two oz4 of small capers1 three tablespoonfuls of fine herbs1 comprising some very finely chopped onion1 as much parsley1 and half as much chervil1 tarragon1 and chives4 ,mix thoroughly4 ,the ,ravigote accompanies calf's head or foot1 sheep's trotters1 c4 ,two or three tablespoonfuls of the liquor with which its accompanying solids have been cooked1 i4e41 calf's head or sheep's trotters liquor1 c41 are often added to this sauce when dishing up4 #acj--,,remoulade ,,sauce ,to one pint of ,mayonnaise add one large tablespoonful of mustard1 another of gherkins1 and yet another of chopped and pressed capers1 one tablespoonful of fine herbs1 parsley1 chervil1 and tarragon1 all chopped and mixed1 and a coffeespoonful of anchovy essence4 ,this sauce accompanies cold meat and poultry1 and1 more particularly1 common and spiny lobster4 #aca--;,,green ,,sauce ,take the necessary quantity of thick ,mayonnaise and spicy seasoning1 and add to these1 per pint of sauce1 one-third pint of herb juice1 prepared as indicated hereafter 7,no4 #acb74 ,this is suitable for cold fish and shell fish4 #acb--,,vincent ,,sauce ,prepare and carefully wash the following herbs3--,one oz4 each of parsley1 chervil1 tarragon1 chives1 sorrel-leaves1 and fresh pimpernel1 two oz4 of water-cress and two oz4 of spinach4 ,put all these herbs into a copper bowl containing salted1 boiling water4 ,boil for two minutes only2 then drain the herbs in a sieve and immerse them in a basin of fresh water4 ,when they are cold they are once more drained until quite dry2 then they must be finely pounded with the yolks of eight hard-boiled eggs4 ,rub the pure thus obtained through a sieve first1 then through tammy1 add one pint of very stiff ,mayonnaise to it and finish the sauce with a dessertspoonful of ,worcestershire sauce4 ,cold ,english ,sauces #acc--;,,cambridge ,,sauce ,pound together the yolks of six hard-boiled eggs1 the washed and dried fillets of four anchovies1 a teaspoonful of capers1 a dessertspoonful of chervil1 tarragon1 and chives1 mixed4 ,when the whole forms a fine paste1 add one tablespoonful of mustard1 one-fifth pint of oil1 one tablespoonful of vinegar1 and proceed as for a ,mayonnaise4 ,season with a little cayenne2 rub through tammy1 applying pressure with a spoon1 and put the sauce in a bowl4 ,stir it awhile with a whisk to smooth it1 and finish with one teaspoonful of chopped parsley4 ,it is suited to cold meats in general2 in fact1 it is an ,anglicised version of ,vincent ,sauce4 #acd--;,,cumberland ,,sauce ,dissolve four tablespoonfuls of red-currant jelly1 to which are added one-fifth pint of port wine1 one teaspoonful of finely-chopped shallots1 scalded for a few seconds and pressed1 one teaspoonful of small pieces of orange rind and as much lemon rind 7cut finely1 ,julienne-fashion1 scalded for two minutes1 well-drained1 and cooled71 the juice of an orange and that of half a lemon1 one teaspoonful of mustard1 a little cayenne pepper1 and as much powdered ginger4 ,mix the whole well4 ,serve this sauce with cold venison4 #ace--;,,gloucester ,,sauce ,take one pint of very thick ,mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added1 and combine with the ,mayonnaise by degrees2 one teaspoonful of chopped fennel and as much ,worcester sauce4 ,serve this with all cold meats4 #acf--,,mint ,,sauce ,cut finely1 ,julienne-fashion1 or chop1 two oz4 of mint leaves4 ,put these in a bowl with a little less than one oz4 of white cassonade or castor sugar1 one-quarter pint of fresh vinegar1 and four tablespoonfuls of water4 ,special sauce for hot or cold lamb4 #acg--,,oxford ,,sauce ,make a ,cumberland sauce according to ,no4 #acd1 with this difference3 that the ,julienne of orange and lemon rinds should be replaced by rasped or finely-chopped rinds1 and that the quantities of same should be less1 i4e41 two-thirds of a teaspoonful of each4 #ach--;,,horse-,,radish ,,sauce ,dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin1 and add one lb4 of finely-rasped horse-radish1 two oz4 of powdered sugar1 a little salt1 one pint of cream1 and one lb4 of bread-crumb steeped in milk and pressed4 ,serve this sauce very cold4 ,it accompanies boiled and roast joints of beef4 ,compound ,butters for ,grills and for the ,completion of ,sauces ,with the exception of those of the shell-fish order1 the butters1 whose formul ,i am about to give1 are not greatly used in kitchens4 ,nevertheless1 in some cases1 as1 for instance1 in accentuating the savour of sauces1 they answer a real and useful purpose1 and ,i therefore recommend them1 since they enable one to give a flavour to the derivatives of the ,velout and ,bchamel sauces which these could not acquire by any other means4 ,with regard to shell-fish butters1 and particularly those of the common and spiny lobster and the crayfish1 experience has shown that when they are prepared with heat 7that is to say1 by melting in a bain-marie a quantity of butter which has been previously pounded with shell-fish remains and afterwards strained through muslin into a basin of iced-water where it has solidified7 they are of a finer colour than the other kind and quite free from shell particles4 ,but the heat1 besides dissipating a large proportion of their delicacy1 involves considerable risk1 for the slightest neglect gives the above preparation quite a disagreeable taste4 ,to obviate these difficulties ,i have adopted a system of two distinct butters1 one which is exclusively calorific and prepared with heat1 and the other which is prepared with all the creamy parts1 the trimmings and the remains of common and spiny lobsters1 without the shells1 pounded with the required quantity of fresh butter and passed through a sieve4 ,the latter is used to complete sauces1 particularly those with a ,bchamel base to which it lends a perfect savour4 ,i follow the same procedure with shrimp and crayfish butters1 sometimes substituting for the butter good cream1 which1 ,i find1 absorbs the aromatic principles perhaps better than the former4 ,with the above method it is advisable to pass the butter or the cream through a very fine sieve first and afterwards through tammy1 so as to avoid small particles of the pounded shell being present in the sauce4 #aci--;,,bercy ,,butter ,put into a small stewpan one-quarter pint of white wine and one oz4 of finely-chopped shallots1 scalded a moment4 ,reduce the wine by one-half1 and add one-half lb4 of butter softened into a cream2 one teaspoonful of chopped parsley1 two oz4 of beef marrow cut into cubes1 poached in slightly salted water and well drained1 the necessary table-salt1 and1 when dishing up1 a little ground pepper and a few drops of lemon-juice4 ,this butter must not be completely melted1 and it is principally served with grilled beef4 #adj--;,,chivry ,,or ,,ravigote ,,butter ,put into a small saucepan of salted1 boiling water six oz4 of chervil1 parsley1 tarragon1 fresh pimpernel1 and chives1 in equal quantities1 and two oz4 of chopped shallots4 ,boil quickly for two minutes1 drain1 cool in cold water1 press in a towel to completely remove the water1 and pound in a mortar4 ,now add one-half lb4 of half-melted butter1 mix well with the pure of herbs1 and pass through tammy4 ,this butter is used to complete ,chivry sauce and other sauces that contain herb juices1 such as the ,venetian1 c4 #adj;a--,,ch,,teaubriand ,,butter ,reduce by two-thirds four-fifths pint of white wine containing four chopped shallots1 fragments of thyme and bay1 and four oz4 of mushroom parings4 ,add four-fifths pint of veal gravy1 reduce the whole to half1 rub it through tammy1 and finish it away from the fire with eight oz4 of ,matre d',htel butter 7,no4 #aej7 and half a tablespoonful of chopped tarragon4 #ada--;,,colbert ,,butter ,take one lb4 of ,matre d',htel butter 7,no4 #aej7 and add six tablespoonfuls of dissolved1 pale meat glaze and one teaspoonful of chopped tarragon4 ,serve this sauce with fish prepared la ,colbert4 #adb--,,red ,,colouring ,,butter ,put on to a dish any available remains of shell-fish after having thoroughly emptied and well dried them in the oven4 ,pound them until they form a fine powder1 and add their weight of butter4 ,put the whole into a saucepan and melt in a bain-marie1 stirring frequently the while4 ,when the butter is quite clarified strain it through muslin1 twisting the latter over a tureen of iced-water in which the strained butter solidifies4 ,put the congealed butter in a towel1 press it heavily so as to expel the water1 and keep cool in a small bowl4 ,remarks4--,a very fine and decided red colour is obtained by using paprika as a condiment for sauces intended for poultry and certain butcher's meats1 in accordance with the procedure ,i recommend for the ,hongroise4 ,but only the very best quality should be used--that which is mild and at the same time produces a nice pink colour without entailing any excess of the condiment4 ,among the various kinds of paprika on the market ,i can highly recommend that of ,messrs4 ,kotangi1 which ,i have invariably found satisfactory4 #adc--;,,green ,,colouring ,,butter ,peel1 wash1 and thoroughly shake 7so as to get rid of every drop of water7 two lbs4 of spinach4 ,pound it raw and then press it in a strong towel1 twisting the latter so as to extract all the vegetable juice4 ,pour this juice into a sautpan1 let it coagulate in a bain-marie1 and pour it on to a serviette stretched over a bowl in order to drain away the water4 ,collect the remains of the colouring substance on the serviette1 making use of a palette-knife for the purpose1 and put these into a mortar2 mix with half their weight of butter1 strain through a sieve or tammy1 and put aside to cool4 ,this green butter should in all cases take the place of the liquid green found on the market4 #add--,,various ,,cullises ,finely pound shrimp and crayfish shells1 and combine with these the available creamy parts and spawn of the common and spiny lobsters2 add one-quarter pint of rich cream per lb4 of the above remains1 and strain1 first through a fine sieve and then through tammy4 ,this cullis is prepared just in time for dishing up1 and serves as a refining principle in certain fish sauces4 #ade--,,shrimp ,,butter ,finely pound any available shrimp remains1 add to these their weight of butter1 and strain through tammy4 ,place in a bowl and put aside in the cool4 #adf--,,shallot ,,butter ,put eight oz4 of roughly minced shallots in the corner of a clean towel1 and wash them quickly in boiling water4 ,cool1 and press them heavily4 ,then pound them finely with their own weight of fresh butter and strain through tammy4 ,this butter accentuates the savour of certain sauces1 such as ,bercy1 ,ravigote1 c4 #adg--;,,crayfish ,,butter ,pound1 very finely1 the remains and shells of crayfish cooked in ,mirepoix4 ,add their weight of butter1 and strain through a fine sieve1 and again through tammy1 so as to avoid the presence of any shell particles4 ,this latter precaution applies to all shell-fish butters4 #adh--,,tarragon ,,butter ,quickly scald and cool eight oz4 of fresh tarragon1 drain1 press in a towel1 pound in a mortar1 and add to them one lb4 of butter4 ,strain through tammy1 and put aside in the cool if it is not to be used immediately4 #adi--,,lobster ,,butter ,reduce to a paste in the mortar the spawn1 shell1 and creamy parts of lobster4 ,add their equal in weight of butter and strain through tammy4 #aej--;,,butter ,a ,,la ,,ma,,tre ,d',h,,tel ,first manie and then soften into a cream one-half lb4 of butter4 ,add a tablespoonful of chopped parsley1 a little salt and pepper1 and a few drops of lemon-juice4 ,serve this with grills in general4 #aea--,,manied ,,butter ,mix1 until perfectly combined1 four oz4 of butter and three oz4 of sifted flour4 ,this butter is made immediately before the time of dishing up1 and is used for quick leasons like the ,matelotes1 c4 ,the sauce to which manied butter has been added should not boil if this can possibly be avoided1 as it would thereby acquire a very disagreeable taste of raw flour4 #aea;a--,,melted ,,butter ,this preparation1 which is used principally as a fish sauce1 should consist of butter1 only just melted1 and combined with a little table-salt and a few drops of lemon-juice4 ,it should therefore be prepared only at the last minute2 for1 should it wait and be allowed to clarify1 besides losing its flavour it will be found to disagree with certain people4 #aeb--;,,butter ,a ,,la ,,meuni,,re ,put into a frying-pan the necessary quantity of butter1 and cook it gently until it has acquired a golden tint and exudes a slight smell of nut4 ,add a few drops of lemon-juice1 and pour on the fish under treatment1 which should have been previously sprinkled with concassed parsley4 ,this butter is proper to fish 8 la ,meunire0 and is always served on the fish4 #aec--,,montpellier ,,butter ,put into a saucepan containing boiling water equal quantities of watercress leaves1 parsley1 chervil1 chives1 and tarragon 7six oz4 in all71 one and one-half oz4 of chopped shallots1 and one-half oz4 of spinach leaves4 ,boil for two minutes1 then drain1 cool1 press in a towel to expel water1 and pound in a mortar with one tablespoonful of pressed capers1 four oz4 of gherkins1 a garlic clove1 and the fillets of four anchovies well washed4 ,mix this paste with one and one-half lbs4 of butter2 then add the yolks of three boiled eggs and two raw eggs1 and finally pour in1 by degrees1 two-fifths pint of oil4 ,strain through a fine sieve or through tammy1 put the butter into a basin1 and stir it well with a wooden spoon so as to make it smooth4 ,season with table-salt and a little cayenne4 ,use this butter to deck large fish1 such as salmon and trout2 but it is also used for smaller pieces and slices of fish4 ,remarks4--,when this butter is specially prepared to form a coat on fish1 the oil and the egg yolks are omitted and only butter is used4 #aed--;,,black ,,butter ,put into a frying-pan the necessary amount of butter1 and cook it until it has assumed a brown colour and begins to smoke4 ,at this moment add a large pinch of concassed parsley leaves and spread it immediately over the object to be treated4 #aee--;,,hazel-,,nut ,,butter ,put eight oz4 of shelled hazel-nuts1 for a moment1 in the front of the oven1 in order to slightly grill their skins and make them easily removable4 ,now crush the nuts in a mortar until they form a paste1 and add a few drops of cold water with a view to preventing their producing any oil4 ,add their equivalent in weight of butter and rub through tammy4 #aef--,,pistachio ,,butter ,put into boiling water eight oz4 of pistachios1 and keep them on the side of the fire until the peel may be easily removed4 ,drain1 cool in cold water1 clean the pistachios1 and finely pound while moistening them with a few drops of water4 ,add two oz4 of butter and pass through tammy4 #aeg--,,printanier ,,butter ,these butters are made from all early-season vegetables1 such as carrots1 ,french beans1 peas1 and asparagus heads4 ,when dealing with green vegetables cook quickly in boiling1 salted water1 drain1 dry1 pound with their weight of butter1 and rub through tammy4 ,with carrots3 ,mince and cook with consomm1 sugar1 and butter until the diluent is quite reduced4 ,after cooling they are pounded with their own weight of butter and rubbed through tammy4 ,,chapter ,v ,savoury ,jellies or ,aspics ,jellies are to cold cookery what consomms and stock are to hot4 ,if anything1 the former are perhaps more important1 for a cold entre--however perfect it may be in itself--is nothing without its accompanying jelly4 ,in the recipes which ,i give hereafter ,i have made a point of showing how melting jellies may be obtained1 i4e41 served in a sauce-boat simultaneously with the cold comestible1 or actually poured over it when the latter lies in a deep dish--a common custom nowadays4 ,this method of serving cold entres1 which ,i inaugurated at the ,savoy ,hotel with the 8,suprme de ,volaille ,jeannette10 is the only one which allows of serving a jelly in a state of absolute perfection4 ,nevertheless1 if a more solid jelly were required1 either for the decking of cold dishes or for a moulded entre1 there need only be added to the following formul a few gelatine leaves--more or less--according to the required firmness of the jelly4 ,but it should not be forgotten that the greater the viscosity of the jelly the less value will the same possess4 ,the various uses of jellies are dealt with in ,part ,,ii4 of this work1 where the formul of their divers accompanying dishes will also appear4 #aeh--,,ordinary ,,aspics ,stock for ,ordinary ,aspic4--,quantities for making ,four ,quarts4 #d lbs4 of strung knuckle of veal4 #c lbs4 of strung knuckle of beef4 #c lbs4 of veal bones1 well broken up4 #c calf's feet1 boned and blanched4 lb4 of fresh pork rind1 well blanched and with fat removed4 ,mode of ,procedure4--,put the meats in a very clean and well-tinned stockpot or stewpan4 ,add eight quarts of cold water1 boil1 and skim after the manner indicated under ,no4 #a4 ,having well skimmed the stock add one oz4 of salt1 put it on the side of the fire1 and let it boil gently for four hours4 ,then remove the meat1 taking care not to disturb the stock4 ,carefully remove the fat1 and garnish with one-half lb4 of carrots1 six oz4 of onions1 two oz4 of leeks1 a stick of celery1 and a large faggot4 ,put the whole back on to the fire and cook gently for a further two hours4 ,strain through a sieve into a very clean basin and leave to cool4 ,clarification of ,aspic4--,when the stock1 prepared according to the above directions1 has cooled1 the grease that has formed on its surface should be removed4 ,then pour off gently into a stewpan of convenient size in such a way as to prevent the deposit at the bottom of the basin from mixing with the clear liquor4 ,test the consistence of the aspic1 when it should be found that the quantities given above have proved sufficient to form a fairly firm jelly4 ,if1 however1 this be not the case1 a few leaves of gelatine steeped in cold water should be added1 being careful not to overdo the quantity4 ,now add to the stock two lbs4 of lean beef 7first minced and then pounded together with the white of an egg71 a little chervil and tarragon1 and a few drops of lemon-juice4 ,place the saucepan on an open fire1 stir its contents with a spatula until the liquid begins to boil1 remove it from the fire1 and place it on the side of the stove1 where it may boil gently for half an hour4 ,at the end of this time take the saucepan off the fire and remove what little grease has formed on the aspic while cooking4 ,strain through a serviette stretched and fastened across the legs of an overturned stool1 and let the aspic fall into a basin placed between the legs4 ,ascertain whether the liquid is quite clear1 and if1 as frequently happens1 this be not the case1 what has already been strained should once more be passed through the serviette1 renewing the operation until the aspic becomes quite transparent4 ,flavouring the ,aspic4--,the aspic obtained as above is limpid1 has an agreeable savour1 and is the colour of fine amber4 ,it now only requires flavouring according to the tastes of the consumer and the purpose for which it is intended4 ,for this operation it should be allowed to become quite tepid1 and the following quantities of choice wine are added to it1 viz43-- ,if the wine is of a liqueur kind1 such as ,sherry1 ,marsala1 ,madeira1 c41 one-fifth pint per quart4 ,if it is another kind of wine1 for example1 champagne1 hock1 c41 one-fourth pint per quart4 ,the wine used should be very clear1 free from any deposit1 and as perfect as possible in taste4 #aei--;,,chicken ,,aspic ,the quantities of meat are the same as for ordinary aspic2 there need only be added to it either two oven-browned hens1 or their equivalent in weight of roasted fowl carcases1 and poultry giblets if these are handy4 ,it is always better1 however1 to prepare the stock with the hens and giblets and to keep the carcases for the clarification4 ,this clarification follows the same rules as that of the ordinary aspic1 except that a few roasted-fowl carcases1 previously well freed from fat1 are added to it4 ,in the case of this particularly delicate aspic1 it is more than ever necessary not to overdo the amount of gelatine4 ,it should be easily soluble to the palate in order to be perfect4 #afj--;,,game ,,aspic ,prepare this aspic stock in exactly the same way as that of ordinary aspic1 only substitute game1 such as deer1 roebuck1 doe1 or hare1 or wild rabbit 7previously browned in the oven71 for the beef4 ,when possible also add to this stock a few old specimens of feathered game1 such as partridges or pheasants that are too tough for other purposes and which suit admirably here4 ,the clarification changes according to the different flavours which are to be given to the aspic4 ,if it is not necessary to give it a special characteristic1 it should be prepared with the meat of that ground game which happens to be most available at the time1 adding to the quantity used roast carcases of feathered game1 the respective amounts of both ingredients being the same as for ordinary aspic4 ,if1 on the other hand1 the aspic is to have a well-defined flavour1 the meat used for the clarification should naturally be that producing the flavour in question1 i4e41 either partridge or pheasant1 or hazel-hen1 c4 ,some aspics are greatly improved by being flavoured with a small quantity of old brandy4 ,rather than use an inferior kind of this ingredient1 however1 ,i should advise its total omission from the aspic4 ,without aromatisation the aspic1 though imperfect1 is passable2 but aromatised with bad brandy it is invariably spoilt4 ,,lenten ,,aspics #afa--;,,fish ,,aspic ,,with ,,white ,,wine ,the stock for this aspic is prepared in precisely the same manner as fish stock1 ,no4 #a4 ,the stewpan need not1 however1 be buttered previous to the insertion of the onions1 parsley-stalks1 and fish-bones4 ,if the aspic is not required to be quite white1 a little saffron may be added to it1 as the aroma of this condiment blends so perfectly with that of fish4 ,when the stock is prepared its consistence should be tested1 and rectified1 if necessary1 by means of gelatine4 ,the quantity of this substance should on no account exceed eight leaves per quart of aspic1 and1 at the risk of repeating myself1 ,i remind the reader that the less gelatine is used the better the aspic will be4 ,the clarification should be made with fresh caviare if possible1 but pressed caviare is also admirably suited to this purpose4 ,the quantities are the same as for the clarification of fish consomm1 ,no4 #d4 ,in flavouring white fish aspics either dry champagne or a good ,bordeaux or ,burgundy may be used4 ,take care1 however-- #a4 ,that the wine used be of an unquestionably good quality4 #b4 ,that it be only added to the aspic when the latter is already cold and on the point of coagulating1 as this is the only means of preserving all the aroma of the wine4 ,finally1 in certain cases1 a special flavour may be obtained by the use of crayfish1 which are cooked1 as for bisque1 then pounded1 and added to the fish stock ,no4 #aa ten minutes before straining it4 ,a proportion of four little crayfish bisque per quart of aspic is sufficient to secure an excellent aroma4 #afb--;,,fish ,,aspic ,,with ,,red ,,wine ,this aspic stock is the ,court-bouillon with red wine ,no4 #afe1 which has served in cooking the fish for which the aspic is intended2 this fish is generally either trout or salmon2 sometimes also1 but less commonly1 a carp or a pike4 ,this stock must first of all have its grease thoroughly removed2 it should then be poured carefully away1 reduced if necessary1 and the required quantity of gelatine added4 ,this cannot be easily determined1 as all gelatines are not alike1 and the stock may have contracted a certain consistence from its contact with the fish4 ,one can1 therefore1 only be guided by testing small quantities cooled in ice1 but care should be taken that the aspic be not too firm4 ,the clarification of this aspic is generally made with white of egg in the proportion of one white per quart4 ,the white1 half-whisked1 is added to the cold stock1 and the latter is put over an open fire and stirred with a spatula4 ,as soon as it boils1 the aspic is poured through a serviette fixed on to the legs of an overturned stool4 ,the first drippings of the fluid are put back on to the serviette if they do not seem clear1 and this operation is repeated until the required clearness is obtained4 ,it almost invariably happens that1 either during the cooking of the fish or during the clarification1 the wine loses its colour through the precipitation of the colouring elements derived from the tannin4 ,the only way of overcoming this difficulty is to add a few drops of liquid carmine or vegetable red2 but1 in any case1 it is well to remember that the colour of red-wine aspic must never be deeper than a sombre pink4 ,,chapter ,,vi ,the ,court-bouillons and the ,marinades #afc--;,,court-,,bouillon ,,with ,,vinegar ,quantities ,required for ,five ,quarts4 #e quarts of water4 pint of vinegar4 #b oz4 of gray salt4 oz4 of peppercorns4 lb4 of carrots4 #a lb4 of onions4 ,a little thyme and bay4 #b oz4 of parsley stalks4 ,preparation4--,put into a saucepan the water1 salt1 and vinegar1 the minced carrots and onions1 and the parsley1 thyme1 and bay1 gathered into a bunch4 ,boil1 allow to simmer for one hour1 rub through tammy1 and put aside until wanted4 ,remarks4--,put the peppercorns into the court-bouillon only twelve minutes before straining the latter4 ,if the pepper were in for too long a time it would give a bitterness to the preparation4 ,this rule also applies to the formul that follow1 in which the use of peppercorns is also required4 ,this court-bouillon is principally used for cooking trout and salmon1 as well as for various shell-fish4 #afd--;,,court-,,bouillon ,,with ,,white ,,wine ,quantities ,required for ,two ,quarts4 #a quart of white wine4 #a quart of water4 #c oz4 of minced onions4 #a large faggot4 oz4 of gray salt4 ,a few peppercorns4 ,preparation4--,this is the same as for the court-bouillon with vinegar1 except that it is boiled for half an hour and is strained through tammy4 ,remarks4--,if the court-bouillon has to be reduced the quantity of salt should be proportionately less4 ,this preparation is principally used for poaching fresh-water fish4 #afe--;,,court-,,bouillon ,,with ,,red ,,wine ,use the same quantities as for court-bouillon with white wine1 taking care-- #a4 ,to replace white wine by excellent red wine4 #b4 ,to add four oz4 of minced carrots4 #c4 ,to apportion the wine and water in the ratio of two-thirds to one-third4 ,preparation4--,the same as that of the former1 with the same time for boiling4 ,remarks4--,if the court-bouillon is to be reduced1 the salt should be less accordingly4 ,when the court-bouillon with red wine is to constitute an aspic stock1 fish fumet with enough gelatine takes the place of the water4 ,the uses of court-bouillon with red wine are similar to those of the white-wine kind4 #aff--,,plain ,,court-,,bouillon ,the quantity of court-bouillon is determined by the size of the piece which it is to cover4 ,it is composed of cold1 salt water 7the salt amounting to a little less than one-half oz4 per quart of water71 one-quarter pint of milk per quart of water1 and one thin slice of peeled lemon in the same proportion4 ,the fish is immersed while the liquor is cold2 the latter is very slowly brought to the boil1 and as soon as this is reached1 the receptacle is moved to the side of the fire1 where the cooking of the fish is completed4 ,this court-bouillon1 which is used with large pieces of turbot and brill1 is never prepared beforehand4 #afg--,,special ,,court-,,bouillon1 ,,or ,,blanc ,this preparation is a genuine court-bouillon1 though it is not used in cooking fish4 ,the ,quantities ,required for ,five ,quarts of this ,court-bouillon are3-- ,a little less than #b oz4 of flour4 #a oz4 of grey salt4 ,the juice of #c lemons or pint of good vinegar4 #e quarts of cold water4 ,gradually mix the flour and the water2 add the salt and the lemon juice1 and pass through a strainer4 ,set to boil1 and stir the mixture the while1 in order to prevent the flour from precipitating2 as soon as the boil is reached1 immerse the objects to be treated4 ,these are usually calf's head or foot1 previously blanched2 sheep's trotters1 cocks' kidneys or combs1 or such vegetables as salsify1 cardoon1 c4 ,remarks upon the ,use of ,court-bouillon4 #a4 ,court-bouillon must always be prepared in advance for all fish1 the time for poaching which is less than half an hour1 except turbots and brills4 #b4 ,when a fish is of such a size as to need more than half an hour's poaching1 proceed as follows3--,place under the drainer of the fish-kettle the minced carrots and onions and the faggot2 put the fish on the drainer1 and cover it with water and vinegar1 or white wine1 in accordance with the kind of court-bouillon wanted and the quantity required4 ,add the salt1 boil1 and keep the court-bouillon gently simmering for a period of time fixed by the weight of the fish4 ,the time allowed for poaching the latter will be given in their respective formul4 #c4 ,fish1 when whole1 should be immersed in cold court-bouillon2 when sliced1 in the same liquor1 boiling4 ,the exceptions to this rule are small trout 8au bleu0 and shell-fish4 #d4 ,if fish be cooked in short liquor the aromatics are put under the drainer and the liquid elements of the selected court-bouillon 7as1 for example1 that with red or white wine7 are so calculated as to cover only one-third of the solid body4 ,fish cooked in this way should be frequently basted4 #e4 ,court-bouillon for ordinary and spiny lobsters should always be at full boiling pitch when these are immersed4 ,the case is the same for small or medium fish 8au bleu40 #f4 ,fish which is to be served cold1 also shell-fish1 should cool in the court-bouillon itself2 the cooking period is consequently curtailed4 ,marinades and ,brines4 ,marinades play but a small part in ,english cookery1 venison or other ground-game being generally preferred fresh4 ,however1 in the event of its being necessary to resort to these methods of preparation1 ,i shall give two formul for venison and two for mutton4 ,the use of the marinade for venison is very much debated4 ,certainly it is often desirable that the fibre of those meats that come from old specimens of the deer and boar species be softened1 but there is no doubt that what the meat gains in tenderness it loses in flavour4 ,on the whole1 therefore1 it would be best to use only those joints which come from young beasts4 ,in the case of the latter1 the marinade may well be dispensed with4 ,it would add nothing to the savour of a haunch of venison1 such as may be got in ,england1 while it would be equally ineffectual in the case of the roebuck or hare4 ,a summary treatment of these two1 with raw marinade1 may well be adopted1 as also for deer4 ,as for cooked marinade1 its real and only use lies in the fact that during stormy summer weather it enables one to preserve meat which would otherwise have to be wasted4 ,it may1 moreover1 be used for braised venison1 but this treatment of game is very uncommon nowadays4 #afh--;,,cooked ,,marinade ,,for ,,venison ,quantities ,required for ,five ,quarts4 lb4 of minced carrots4 lb4 of minced onions4 #b oz4 of minced shallots4 #a crushed garlic clove4 #a faggot1 including #a oz4 of parsley stalks1 #b sprigs of rosemary1 as much thyme1 and #b bay leaves4 ,preparation4--,heat one-half pint of oil in a stewpan1 add the carrots and onions1 and fry them while stirring frequently4 ,when they begin to brown add the shallots1 the garlic1 and the faggot1 then one pint of vinegar1 two bottles of white wine1 and three quarts of water4 ,cook this marinade for twenty minutes1 and add a further two oz4 of salt1 one-half oz4 of peppercorns1 and four oz4 of brown sugar4 ,ten minutes afterwards pass it through a strainer and let it cool before inserting the meats4 ,n4,b4--,in summer the marinade very often decomposes1 because of the blood contained by the meat under treatment in it4 ,the only means of averting this is to boil the marinade every two or three days at least4 #afi--,,raw ,,marinade ,,for ,,butcher',s ,,meat ,,or ,,venison ,this marinade is prepared immediately before using4 ,the meat to be treated is first salted and peppered on all sides1 then it is put in a receptacle just large enough to hold it1 and laid therein on a litter of aromatics1 including minced carrots and onions1 a few chopped shallots1 parsley stalks1 thyme1 and bay in proportion to the rest4 ,now sprinkle the meat copiously with oil and half as much vinegar2 cover the dish with oil-paper1 and put it somewhere in the cool4 ,remember to turn the meat over three or four times a day1 covering it each time with a layer of vegetables4 ,this marinade is very active1 and is admirably suited to all butcher's meat and venison1 provided these be not allowed to remain in it for too long a time4 ,it is very difficult to say how long the meat must stay in these marinades2 the time varies according to the size and quality of the joints1 and the taste of the consumer1 c4 ,all that can be said is that three hours should be sufficient to marinade a cutlet or escalope of roebuck1 and that for big joints such as saddle or leg the time should not exceed four days4 #agj--,,marinade ,,for ,,mutton1 ,,roebuck-,,style ,this is exactly the same as cooked marinade1 ,no4 #afh4 ,there need only be added one oz4 of juniper berries1 a few sprigs of rosemary1 wild thyme1 and basil1 two extra garlic cloves1 and one quart less of water4 #aga--,,marinade ,,with ,,red ,,wine ,,for ,,mutton ,by substituting red wine for white in the preceding formula--the quantity of the liquid equalling that of the water--and by slightly increasing the quantity of aromatics1 an excellent marinade for mutton is obtained1 which in summer enables one to preserve meat1 otherwise perishable1 for some days4 #agb--;,,brine ,quantities ,required for ,fifty ,quarts4 #ef lbs4 of gray salt4 #ej quarts of water4 #f lbs4 of saltpetre4 #c lbs4 of brown sugar4 ,mode of ,procedure4--,put the salt and the water in a tinned copper pan1 and put it on an open fire4 ,when the water boils1 throw in a peeled potato1 and1 if the latter float1 add water until it begins to sink4 ,if1 on the contrary1 the potato should sink immediately1 reduce the liquid until it is able to buoy the tuber up4 ,at this stage the sugar and saltpetre are added2 let them dissolve1 and the brine is then removed from the fire and is allowed to cool4 ,it is then poured into the receptacle intended for it1 which must be either of slate1 stone1 cement1 or well-jointed tiles4 ,it is well to place in the bottom of this reservoir a wooden lattice1 whereon the meats to be salted may be laid1 for1 were the immersed objects to lie directly on the bottom of the receptacle1 the under parts would be entirely shielded from the brine4 ,if the meats to be salted are of an appreciable size1 they should be inoculated with brine by means of a special syringe4 ,without this measure it would be impossible to salt regularly1 as the sides would already be over-saturated before the centre had even been properly reached4 ,eight days should be allowed for salting a piece of beef of what size soever1 above eight or ten lb41 since the process of inoculation equalises the salting4 ,ox-tongue intended for salting1 besides having to be as fresh as possible1 must be trimmed of almost all the cartilage of the throat1 and carefully beaten either with a beater or roller4 ,then it must be pricked on all sides with a string-needle1 and immersed in the liquid1 where it should be slightly weighted by some means or other in order to prevent its rising to the surface4 ,a medium-sized tongue would need about seven days' immersion in the brine4 ,though brine does not turn as easily as the cooked marinades1 it would be well1 especially in stormy weather1 to watch it and occasionally to boil it4 ,but1 as the process of boiling invariably concentrates the brine1 a little water should be added to it every time it is so treated1 and the test of the potato1 described above1 should always be resorted to4 ,,chapter ,,vii #a4 ,elementary ,preparations ,before broaching the question of the numerous preparations which constitute the various soup1 relev1 and entre garnishes1 it will be necessary to give the formul of the elementary preparations1 or what are technically called the mise en place4 ,if the various operations which go to make the mise en place were not1 at least summarily1 discussed here1 ,i should be compelled to repeat them in each formula for which they are required--that is to say1 in almost every formula4 ,i should thus resemble those bad operators who1 having neglected their mise en place1 are obliged to make it in the course of other work1 and thereby not only run the risk of making it badly1 but also of losing valuable time which might be used to better advantage4 ,elementary preparations consist of those things whereof one is constantly in need1 which may be prepared in advance1 and which are kept available for use at a moment's notice4 #agc--;,,anchovies 7,,fillets ,,of7 ,whether they be for hors d'uvres or for culinary use1 it is always best to have these handy4 ,after having washed and well wiped them1 in order to remove the white powder resulting from the little scales with which they are covered1 they should be neatly trimmed to the shape of extended oblongs4 ,then detach the fillets from the bones by gentle pulling1 divide each fillet lengthwise into three or four smaller fillets1 put the latter into a small narrow dish or a little bowl1 and cover them with oil4 ,the fillets may also be kept whole with a view to rolling them into rings4 #agd--;,,anglaise 7,,for ,,egg-,,and-,,bread-,,crumbing7 ,it is well to have this always ready for those dishes which are to be pans l'anglaise1 or as many of the recipes direct3 treated l'anglaise4 ,it is made of well-whisked eggs1 salt1 pepper1 and one dessertspoonful of oil per couple of eggs4 ,its ,uses4--,the solids to be pans l'anglaise are dipped into the preparation described above1 taking care that the latter coats them thoroughly2 whereupon1 according to the requirements1 they are rolled either in bread-crumbs or in fine raspings4 ,from this combination of egg with bread-crumbs or raspings there results a kind of coat which1 at the moment of contact with the hot fat1 is immediately converted into a resisting crust4 ,in croquettes this crust checks the escape1 into the fat1 of the substances it encloses1 and this is more especially the case when the croquettes contain some reduced sauce1 or are composed of raw meats or fish whose juices are thereby entirely retained4 ,a solid prepared l'anglaise and cooked in fat should always be put into the latter when this is very hot1 so as to ensure the instantaneous solidification of the egg and bread-crumbs4 ,n4,b4--,objects to be treated l'anglaise are generally rolled in flour before being immersed in the anglaise1 for the flour helps the foregoing to adhere to the object4 ,the crust formed over the solid thus acquires a density which is indispensable4 #agd;a--,,aromatics ,aromatics play a very prominent part in cookery1 and their combination with the condiments constitutes1 as ,grimod de la ,reynire said1 8the hidden soul of cooking40 ,their real object1 in fact1 is to throw the savour of dishes into relief1 to intensify that savour1 and to give each culinary preparation its particular stamp4 ,they are all derived from the vegetable kingdom2 but1 while some are used dry1 others are used fresh4 ,the first-named should belong to the permanent kitchen stock2 they are3 sage1 basil1 rosemary1 sweet marjoram1 thyme1 and bay4 ,also to be included in the permanent stock are3 cinnamon1 ginger1 juniper-berries1 nutmeg1 cloves1 mace1 and vanilla4 ,the last-named comprise those aromatic herbs used fresh1 such as3 parsley1 chervil1 tarragon1 pimpernel1 and common savory2 while1 under this head1 there may also be included3 bits of common- and ,seville-orange rind and zests of lemon rind4 #agd;b--,,seasoning ,,and ,,condiments ,seasonings are divided into several classes1 which comprise3-- #a4 ,saline seasonings4--,salt1 spiced salt1 saltpetre4 #b4 ,acid seasonings4--,plain vinegar1 or the same aromatised with tarragon2 verjuice1 lemon juice1 and common- or ,seville-orange juices4 #c4 ,hot seasonings4--,peppercorns1 ground or concassed pepper1 or mignonette2 paprika1 curry1 cayenne1 and compound spices4 #d4 ,saccharine seasonings4--,sugar and honey4 ,condiments are likewise subdivided1 the three classes being3-- #a4 ,the pungents4--,onions1 shallots1 garlic1 chives1 and horseradish4 #b4 ,hot condiments4--,mustard1 gherkins1 capers1 ,english sauces1 such as ,worcester1 ,harvey1 ,ketchup1 ,escoffier's sauces1 c42 the wines used in reductions and braisings2 the finishing elements of sauces and soups4 #c4 ,fatty substances4--,most animal fats1 butter1 vegetable greases 7edible oils and cocoanut butter74 ,remarks4--,in cookery it should be borne in mind that both excellence and eatableness depend entirely upon a judicious use and a rational blending of the aromatics1 seasonings1 and condiments4 ,and1 according as the latter have been used and apportioned1 their action will be either beneficial or injurious to the health of the consumer4 ,in the matter of seasoning there can be no question of approximation or half measures2 the quantities must be exact1 allowing only of slight elasticity in respect of the various tastes to be satisfied4 #age--;,,clarified ,,butter ,a certain quantity of clarified butter should always be kept ready and handy4 ,to prepare this butter1 put one lb4 to melt in a saucepan large enough to hold twice that amount4 ,place the saucepan on the side of the fire1 over moderate heat2 remove all the scum which rises to the surface1 and1 when the butter looks quite clear and all foreign substances have dropped to the bottom1 put the liquid carefully away and strain it through muslin4 #agf--;,,faggots 7,,bouquets ,,garnis7 ,the name 8faggot0 is given to those little bunches of aromatics which1 when the contrary is not stated1 are generally composed 7in order to weigh one ounce7 of eight-tenths oz4 of parsley stalks and roots1 one-tenth oz4 of bay leaves1 and one-tenth oz4 of thyme4 ,these various aromatics are put neatly together so that no sprig of the one sticks out beyond the others1 and they are properly strung together4 #agg--;,,chervil ,chopped ,chervil4--,clean the chervil and remove the stalks2 wash1 dry it well while tossing it1 then chop it finely and put it aside on a plate in the cool1 if it is not for immediate use4 ,concassed ,chervil4--,proceed as above1 except that1 instead of chopping it1 compress it between the fingers and slice it after the manner of a chaff-cutter4 ,concassed and chopped chervil are1 if possible1 only prepared at the last moment4 ,chervil ,pluches4--,the pluches are greatly used in the finishing off of soups4 ,they are1 practically1 the serrated portions only of the leaves1 which are torn away in such a manner as to show no trace of the veinings4 ,they are immersed in water1 and at the last moment withdrawn1 so as to be added1 raw1 to either soups or boiling consomms4 #agh--,,raspings ,golden raspings are obtained by pounding and passing through a fine sieve bread-crusts which have been previously well dried in the oven4 ,white raspings are similarly prepared1 except that very dry1 white crumb is used4 #agi--,,peeled1 ,,channelled1 ,,and ,,zested ,,lemons ,lemons are greatly used in cookery1 as dish and comestible garnish4 ,when a whole lemon is used for marinades of fish1 for the 8blancs10 c41 it is well to peel it to the pulp1 i4e41 to remove the peel and the whole of the underlying white4 ,the lemon is then cut into more or less large slices1 according to the use for which it is intended4 ,the rind of a lemon thus peeled may be cut into bits and used in this form as the necessity arises4 ,when cutting it up1 flatten the rind inside uppermost on the table1 and1 with a very sharp and flexible knife1 remove all the white2 then slice the remaining peel 7which constitutes what is called zest7 into strips about one inch wide1 and cut these laterally in fine julienne-fashion4 ,scald the resulting bits for five minutes1 cool them1 drain them carefully1 and put them aside until wanted4 ,sometimes1 instead of cutting julienne-fashion1 the zest may be finely chopped1 but the rest of the process remains the same4 ,lemons are channelled by means of a little knife1 or a special instrument for the purpose1 which excises parallel ribbons from the surface of the rind and lays the white bare4 ,a lemon channelled in this way is cut in two1 lengthwise with the core2 its two extremities are removed1 and the two halves are cut laterally into thin1 regular slices to look like serrated half-discs4 ,the lemon may also be cut at right angles to the core4 ,fried fish1 oysters1 and certain game are generally garnished with lemon slices fashioned according to the taste of the cook2 but the simplest1 and perhaps the best1 way is to cut the lemon through the centre1 after having trimmed the two ends quite straight1 and then to remove the rind roughly from the edge4 ,for whatever purpose the lemon be intended1 it should be1 as far as possible1 only prepared at the last moment4 ,if it must be prepared beforehand1 it would be well to keep it in a bowl of fresh water4 #ahj--,,shallots ,chopped ,shallots4--,clean the shallots1 and1 by means of a very sharp knife1 cut them lengthwise into thin slices2 let these cling together by not allowing the knife to cut quite through them1 and1 this done1 turn them half round and proceed in the same way at right angles to the other cuts4 ,finally1 cut them laterally1 and this will be found to produce very fine and regular1 small cubes4 ,ciseled ,shallots4--,the name 8ciseled shallots0 is often erroneously given to those shallots resulting from the above process4 ,but ciseled shallots are merely laterally sliced1 the result of which operation is a series of thin1 regular discs4 ,ciseled or chopped shallots should1 when possible1 only be prepared when required2 if1 however1 they must be treated in advance1 they should be kept somewhere in the cool until wanted4 #aha--,,spices ,strictly speaking1 spices include cinnamon1 nutmeg1 ginger1 mace2 and the many varieties of peppers and pimenta1 cayenne1 paprika1 c4 ,these various condiments are found ready-made on the market1 and they need only be kept dry in air-tight boxes in order to prevent the escape of their aroma4 ,but there is another kind of preparation1 in cookery1 to which the name of spice or all-spice is more especially given4 ,nowadays several market varieties of this preparation exist1 and vie with each other for custom1 though in most cases they deserve it equally well4 ,formerly this was not so1 and every chef had his own formula4 ,the following is a recipe for the spice in question1 which would be found useful if it had to be prepared at a moment's notice3-- ,obtain the following1 very dry4 #e oz4 of bay leaves4 #c oz4 of thyme 7half of it wild1 if possible74 #c oz4 of coriander4 #d oz4 of cinnamon4 #f oz4 of nutmeg4 #d oz4 of cloves4 #c oz4 of ginger-root4 #c oz4 of mace4 #aj oz4 of mixed pepper 7half black and half white74 #a oz4 of cayenne4 ,put all these ingredients into a mortar and pound them until they are all able to pass through a very fine sieve4 ,put the resulting powder into an air-tight box1 which must be kept dry4 ,before being used1 this spice is generally mixed with salt 7,no4 #ahh74 #ahb--;,,flour ,for whatever use the flour is intended1 it is always best to sift it4 ,this is more particularly necessary in the case of flour used for coating objects to be fried2 for the latter1 being first dipped into milk1 must of necessity let a few drops of that liquid fall into the flour they are rolled in4 ,lumps would therefore form1 which might adhere to the objects to be fried if the flour were not sifted4 #ahc--;,,herb ,,juice ,this is to finish or intensify certain preparations4 ,to prepare it1 throw into a small saucepan of boiling water some parsley1 chervil1 and tarragon and chive leaves1 in equal quantities1 according to the amount of juice required4 ,set to boil for two minutes1 drain1 cool1 press the herbs in a towel1 twisting the latter2 pound very finely1 and extract the juice from the resulting paste by twisting a strong towel round it4 ,keep this juice in the cool4 #ahd--;,,bread-,,crumbs ,thoroughly rub1 in a closed towel1 some stale bread-crumb previously well broken up4 ,pass it through a fine sieve or colander1 according as to whether it is required very fine or not1 and put it aside in a convenient receptacle4 #ahe--;,,chopped ,,onion ,cut the onion finely1 like the shallots1 but if it is to be minced with a view to making it even finer1 it should be freed of its pungent juice1 which would cause it to blacken with exposure to the air4 ,to accomplish this1 put the onion in the corner of a towel1 pour plenty of cold water over it1 and twist the towel in order to express the water4 ,by this means the onion remains quite white4 #ahf--,,turned ,,or ,,stoned ,,olives ,there are special instruments for stoning olives1 but1 failing these1 cut the fruit spirally from the stone with the point of a small knife4 ,keep the olives in slightly salted water4 #ahg--,,parsley ,chopped ,parsley4--,if parsley be properly chopped1 no juice should be produced4 ,if1 on the contrary1 the operation be performed badly1 it amounts to a process of pounding which1 perforce1 expresses the juice4 ,in the latter case the particles cohere1 and they are sprinkled with difficulty over an object4 ,to remedy this shortcoming1 wash the choppings in fresh water1 as in the case of the onion1 pressing in a similar manner so as to expel the water4 ,concassed ,parsley is that kind which is roughly chopped4 ,when a culinary preparation is dressed with concassed parsley1 the latter should be added to it a few moments before serving1 in order to undergo a slight cooking process2 whereas chopped parsley may be strewn over a dish at the last moment4 ,it should be remembered that parsley1 when quite fresh and used in moderation1 is an excellent thing2 but1 should it have remained too long in the heat1 it becomes quite insufferable4 ,i cannot1 therefore1 too strongly urge the advisability of using it in the freshest possible state1 and it would even be wiser to discard it entirely than to be forced to ignore this condition4 ,parsley ,sprays4--,these are chiefly used in garnishing dishes1 and it is well for the purpose to make as much use as possible of the curled-leaf kind1 after having removed the long stalks4 ,keep the sprays in fresh water until required4 ,fried ,parsley4--,this consists of the sprays1 well drained of water after washing1 and immersed for an instant in very hot fat4 ,the moment it is fried carefully drain it1 salt it1 and place it in a clean towel1 where it may get rid of any superfluous grease4 ,it is used to dress fried viands4 #ahh--,,salt ,two kinds of salt are used in cooking1 viz41 grey1 or sea-salt1 and rock-salt4 ,grey-salt is used more especially for ,brines and in the preparation of ices1 as its grey colour does not allow of its being used indiscriminately4 ,be this as it may1 many prefer it to rock-salt for the salting of stock-pots1 roasts1 and grills4 ,for the last two purposes it is crushed with a roller1 without being pounded1 and the result should be such that every grain is distinctly perceptible to the touch4 ,this salt1 in melting over a roast or a grill1 certainly imparts a supplementary flavour to the latter which could not be got with the use of rock-salt4 ,rock-salt4--,this is found on the market in the forms of cooking and table-salt4 ,if the kitchen is only supplied with cooking salt1 the quantity required for several days should be dried1 pounded in the mortar1 and passed through a fine sieve2 and then put aside in a dry place for use when wanted4 ,even table-salt1 as it reaches one from the purveyor1 sometimes needs drying and passing through a sieve before being used4 ,spiced ,salt4--,this condiment1 which serves an important purpose in the preparation of pies and galantines1 is obtained from a mixture of one lb4 of table salt with three and one-half oz4 of spices 7,no4 #aha74 ,this kind of salt should be carefully kept in a very dry place4 #b4 ,the ,various ,kinds of ,garnishes for ,soups1 ,relevs1 and ,entres1 ,hot or ,cold ,,stuffings ,,and ,,forcemeats #ahi--,,various ,,panadas ,,for ,,stuffings ,panadas are those preparations which go to make the leason of forcemeats and which ensure their proper consistence when they are cooked4 ,they are not necessary to every forcemeat2 for the mousseline kind1 which are the finest and lightest1 do not require them4 ,nevertheless1 they are useful for varying the taste and the uses of forcemeats1 and ,i thought it advisable to introduce them here4 ,the reader will thus be able to use either forcemeats with a panada base or mousseline forcemeats2 in accordance with the requirements and his resources4 #aij--;,a4 ,,bread ,,panada ,put one-half lb4 of the crumb of bread and one-half oz4 of salt into one-half pint of boiling milk4 ,when the crumb has absorbed all the milk1 place the saucepan over a brisk fire and stir with a spatula until the paste has become so thick as not to cling any longer to the end of the spatula4 ,turn the contents of the saucepan into a buttered platter1 and lightly butter the surface of the panada in order to avoid its drying while it cools4 #aia--;,b4 ,,flour ,,panada ,put into a small saucepan one-half pint of water1 a little salt1 and two oz4 of butter4 ,when the liquid boils add five oz4 of sifted flour thereto1 stirring the while over a brisk fire until it reaches the consistence described in the case of bread panada4 ,use the same precautions with regard to cooling4 #aib--;,c4 ,,frangipan ,,panada ,put into a stewpan four oz4 of sifted flour1 the yolks of four eggs1 a little salt1 pepper1 and nutmeg4 ,now add by degrees three oz4 of melted butter and dilute with one-half pint of boiled milk4 ,pass through a strainer1 stir over the fire until the boil is reached2 set to cook for five minutes while gently wielding the whisk1 and cool as in the preceding cases4 #aic--;,,chicken ,,forcemeat ,,with ,,panada ,,and ,,butter ,remove the tendons from1 and cut into cubes1 one lb4 of chicken-meat4 ,pound1 and add one-third oz4 of salt1 a little pepper and nutmeg4 ,when the meat is well pounded remove it from the mortar1 and place in its stead one-half lb4 of very cold panada 7see ,no4 #aij74 ,finely pound this panada1 and then add one-half lb4 of butter thereto1 taking care that the two ingredients mix thoroughly4 ,now put in the chicken-meat1 and wield the pestle vigorously until the whole mass is completely mixed4 ,finally1 add consecutively two whole eggs and the yolks of four1 stirring incessantly the while and seeing that each egg is only inserted when the one preceding it has become perfectly incorporated with the mass4 ,rub through a sieve1 put the forcemeat into a basin1 and smooth it with a wooden spoon4 ,test the forcemeat by poaching a small portion of it in salted1 boiling water4 ,this test1 which is indispensable1 allows of rectifying the seasoning and the consistence if necessary4 ,if it be found that the forcemeat is too light1 a little white of egg could be mingled with it2 if1 on the other hand1 it should be too stiff add a little softened butter4 ,n4,b4--,by substituting for chicken veal1 game1 or fish1 c41 any kind of forcemeat may be made2 for the quantities of the other ingredients remain the same whatever the basic meat may be4 #aid--;,,chicken ,,forcemeat ,,with ,,panada ,,and ,,cream 7,for ,fine ,quenelles47 ,finely pound one lb4 of chicken-meat after having removed the tendons1 and seasoned with one-quarter oz4 of salt1 a little pepper and nutmeg4 ,when the meat has been reduced to a fine paste1 add1 very gradually1 two oz4 of white of egg4 ,finish with seven oz4 of ,frangipan panada 7,no4 #aib71 and work vigorously with the pestle until the whole is amalgamated4 ,strain through a fine sieve1 put the forcemeat into a vegetable-pan sufficiently large to allow of ultimately working it with ease1 and place it on ice for a good hour4 ,this done1 stir the forcemeat 7still on the ice7 for a few seconds with a wooden spoon1 then add1 in small quantities at a time1 one pint of raw cream4 ,at this stage complete the preparation by adding thereto one-half pint of whipped cream4 ,it should then be found to be very white1 smooth1 and mellow4 ,test as directed in the preceding recipe1 and add a little white of egg if it be too light1 and a little cream if it be too stiff4 ,n4,b4--,this forcemeat may be prepared from all butcher's meats1 game1 or fish4 #aie--;,,fine ,,chicken ,,forcemeat ,,or 8,,mousseline0 ,remove the tendons from1 trim1 and cut into cubes1 one lb4 of chicken-meat4 ,season with one oz4 of salt1 a little pepper and nutmeg4 ,finely pound1 and1 when it is reduced to a paste1 gradually add the whites of two eggs1 vigorously working with the pestle meanwhile4 ,strain through a fine sieve1 put the forcemeat into a vegetable-pan1 stir it once more with the wooden spoon for a moment or two1 and combine with it1 gradually1 one pint of thick1 fresh cream1 working with great caution and keeping the receptacle on ice4 ,remarks ,relative to ,mousseline ,forcemeat4--,this1 like the preceding forcemeats1 may be prepared from any kind of meat4 ,the addition of the white of egg is not essential if the meats used already possess a certain quantity of albumen2 but without the white of egg the forcemeat absorbs much less cream4 ,this forcemeat is particularly suited to preparations with a shell-fish base4 ,incomparably delicate results are obtained by the process1 while it also furnishes ideal quenelles for the purpose of garnishing soup4 ,in a word1 it may be said of mousseline forcemeat that1 whereas it can replace all other kinds1 none of these can replace it4 ,n4,b4--,mousseline forcemeats of all kinds1 with meat1 poultry1 game1 fish1 or shell-fish1 may be made according to the principles and quantities given above4 #aif--,,pork ,,forcemeat ,,for ,,divers ,,uses ,remove the tendons of1 and cut into large cubes1 two lbs4 of fillet of pork1 and the same weight of fresh1 fat bacon4 ,season with one and three-quarter oz4 of spiced salt 7,no4 #ahh71 chop the fillet and bacon up1 together or separately1 pound them finely in the mortar1 and finish with two eggs and two tablespoonfuls of brandy4 ,this forcemeat is used for ordinary pies and terrines4 ,strictly speaking1 it is 8sausage-meat40 ,the inclusion of eggs in this forcemeat really only obtains when it is used to stuff joints that are to be braised1 such as stuffed breast of veal2 or in the case of pies and terrines4 ,the addition of the egg in these cases prevents the grease from melting too quickly1 and thus averts the drying of the forcemeat4 #aig--;,,forcemeat ,,for ,,galantines1 ,,pies ,,and ,,terrines ,remove the tendons from1 and cut into cubes1 one lb4 of fillet of veal and as much fillet of pork2 add to these two lbs4 of fresh1 fat bacon1 also cut into cubes4 ,season with three oz4 of spiced salt1 chop the three ingredients together or apart1 and then finely pound them4 ,finish with three eggs and three tablespoonfuls of burnt brandy1 strain through a sieve1 and place in a basin4 ,when about to serve this stuffing1 add to it a little fumet corresponding with the meat that is to constitute the dish4 ,for terrines1 pies1 and galantines of game1 one-quarter or one-fifth of the forcemeat's weight of gratin stuffing 7proper to the game under treatment7 is added4 #aih--,,veal ,,forcemeat ,,with ,,fat ,,or ,,godiveau ,remove the tendons from1 and cut into cubes1 one lb4 of fillet of veal2 also pare1 i4e41 detach skin and filaments from1 two lbs4 of the very dry fat of kidneys of beef4 ,first1 chop these up separately1 then combine and pound them in the mortar4 ,season with one-half oz4 of salt1 a little pepper1 some nutmeg1 and pound afresh until the veal and fat become a homogeneous mass4 ,now add four eggs1 consecutively1 and at intervals of a few minutes1 without ceasing to pound1 and taking care only to insert each egg after the preceding one has been properly mixed with the mass4 ,spread the forcemeat thus prepared on a dish1 and put the latter on ice until the next day4 ,the next day pound once more1 and add little by little fourteen oz4 of very clean ice 7in small pieces72 or1 instead1 an equal weight of iced water1 adding this also very gradually4 ,when the godiveau is properly moistened1 poach a small portion of it in boiling water in order to test its consistence4 ,if it be too firm1 add some more ice to it2 if1 on the other hand1 it seem too flimsy1 add a little of the white of an egg4 ,for the uses of godiveau and quenelles see ,no4 #bje4 #aii--,,veal ,,forcemeat ,,with ,,fat ,,and ,,cream ,chop finely and apart one lb4 of very white fillet of veal1 with tendons removed1 cut into cubes1 and one lb4 of the fat of pared kidney of beef4 ,combine the veal and the fat in the mortar1 and pound until the two ingredients form a fine and even paste4 ,season with one-half oz4 of salt1 a little pepper1 and some nutmeg1 and add consecutively two eggs and two yolks1 after the manner of the preceding recipe and without ceasing to pound4 ,strain through a sieve1 spread the forcemeat on a dish1 and keep it on ice until the next day4 ,next day pound the forcemeat again for a few minutes1 and add to it1 little by little1 one and one-half pints of cream4 ,test as before1 and rectify if necessary1 either by adding cream or by thickening with the white of an egg4 #bjj--;,,chicken ,,forcemeat ,,for ,,galantines1 ,,pies ,,and ,,terrines ,the exact weight of chicken-meat used as the base of this forcemeat determines the quantities of its other ingredients4 ,thus the weight of meat afforded by a fowl weighing four lbs4 is estimated at twenty oz4 after deducting the fillets which are always reserved4 ,hence the quantities for the forcemeat are regulated thus3-- ,chicken-meat1 twenty oz42 lean pork1 eight oz42 fillet of veal1 eight oz42 fresh1 fat bacon1 thirty oz42 whole eggs1 five2 spiced salt1 two oz42 brandy1 one-fifth pint4 ,chop up1 either together or apart1 the chicken-meat1 the veal1 the pork1 and the bacon4 ,put all these into the mortar1 pound them very finely with the seasoning1 add the eggs consecutively1 and1 last of all1 pour in the brandy4 ,remarks #a4 ,the quantity of spiced salt varies1 a few grammes either way1 according as to whether the atmosphere be dry or damp4 #b4 ,according to the purpose of the forcemeat1 and with a view to giving it a finer flavour1 one may1 subject to the resources at one's disposal1 add a little raw trimmings of foie gras to it2 but the latter must not1 in any case1 exceed one-fifth of the forcemeat in weight4 #c4 ,as a rule1 forcemeat should always be rubbed through a sieve so as to ensure its being fine and even4 #d4 ,whether the foie gras be added or not1 chicken forcemeat may always be completed with two or three oz4 of chopped truffles per lb4 of its volume4 #bja--;,,game ,,forcemeat ,,for ,,pies ,,and ,,terrines ,this follows the same principles as the chicken forcemeat1 i4e41 the weight of the game-meat determines the quantities of the other ingredients4 ,the proportions are precisely the same as above as regards the veal1 the pork1 the bacon1 and the seasoning4 ,the procedure is also the same1 while the appended remarks likewise apply4 #bjb--;,,gratin ,,forcemeat ,,for ,,ordinary ,,hot1 ,,raised ,,pies ,put into a sautpan containing one oz4 of very hot butter1 one-half lb4 of fresh1 fat bacon1 cut into large cubes1 brown quickly1 and drain on a dish4 ,quickly brown in the same butter one-half lb4 of fillet of veal cut like the bacon and drain in the same way4 ,now rapidly brown one-half lb4 of pale1 calf's liver1 also cut into large cubes4 ,put the veal and the bacon back into the sautpan with the liver1 add the necessary quantity of salt and pepper1 two oz4 of mushroom parings1 one oz4 of truffle parings 7raw if possible71 chopped shallots1 a sprig of thyme1 and a fragment of bay4 ,put the whole on the fire for two minutes1 drain the bacon1 the veal1 and the liver1 and put the gravy aside4 ,swill the sautpan with one-quarter pint of ,madeira4 ,pound the bacon1 veal1 and liver quickly and finely1 while adding consecutively six oz4 of butter1 the yolks of six eggs1 the gravy that has been put aside1 one-third pint of cold1 reduced ,espagnole1 and the ,madeira used for swilling4 ,strain through a sieve1 place in a tureen1 and smooth with the wooden spoon4 ,n4,b4--,to make a gratin forcemeat with game1 substitute for the veal that game-meat which may happen to be required4 #bjc--,,pike ,,forcemeat ,,for ,,quenelles ,a ,,la ,,lyonnaise ,forcemeats prepared with the flesh of the pike are extremely delicate4 ,subject to circumstances1 they may be prepared according to any one of the three formul 7,nos4 #aic1 #aid1 #aie74 ,there is another excellent method of preparing this forcemeat which ,i shall submit here1 as it is specially used for the preparation of pike forcemeat la ,lyonnaise4 ,pound in a mortar one lb4 of the meat of a pike1 without the skin or bones2 combine with this one-half lb4 of stiff frangipan1 season with salt and nutmeg1 pass through a sieve1 and put back into the mortar4 ,vigorously work the forcemeat in order to make it cohere1 and gradually add to it one-half lb4 of melted beef-fat4 ,the whole half-pound1 however1 need not necessarily be beef-fat2 beef-marrow or butter may form part of it in the proportion of half the weight of the beef-fat4 ,when the forcemeat is very fine and smooth1 withdraw it from the mortar and place it in a bowl surrounded with ice until wanted4 #bjd--,,special ,,stuffings ,,for ,,fish ,these preparations diverge slightly from the forcemeats given above1 and they are of two kinds4 ,they are used to stuff such fish as mackerel1 herring1 shad1 c41 to which they lend a condimentary touch that makes these fish more agreeable to the taste1 and certainly more digestible4 ,first ,method4--,put into a bowl four oz4 of raw1 chopped milt1 two oz4 of bread-crumb1 steeped in milk and well pressed1 and one and one-half oz4 of the following fine herbs1 mixed in equal quantities and finely chopped3--,chives1 parsley1 chervil1 shallots1 sweet basil1 half a garlic clove 7crushed71 then two whole eggs1 salt1 pepper1 and nutmeg4 ,chop up all these ingredients together so as to mix them thoroughly4 ,second ,method4--,put into a bowl four oz4 of bread-crumb steeped in milk and well pressed2 one-half oz4 of onion and one-half oz4 of chopped shallots1 slightly cooked in butter1 and cold2 one oz4 of raw mushrooms1 chopped and well pressed in a towel2 a tablespoonful of chopped parsley2 a piece of garlic the size of a pea1 crushed2 salt1 pepper1 and nutmeg1 and two eggs4 ,mix it as above4 #bje--;,,forcemeat ,,balls ,,or ,,quenelles ,divers ways of ,moulding and ,poaching them4--,whatever be the required size or shape of quenelles there are four ways of making them3--7#a7 ,by rolling them2 7#b7 by moulding them with a spoon2 7#c7 by forming them with a piping-bag2 7#d7 by moulding them by hand into the shape of a kidney4 #a4 ,to roll quenelles it is necessary to keep the forcemeat somewhat stiff1 and therefore this process could not well apply to the mousseline forcemeats4 ,place one-quarter lb4 of forcemeat1 when ready1 on a floured board1 and1 with hands covered in flour1 roll the preparation until it has lengthened itself into the form of a sausage1 the thickness of which depends upon the required size of the intended quenelles4 ,cut up the sausage of forcemeat laterally with a floured knife1 and roll each section with the finger-ends until the length it assumes is thrice that of its diameter4 ,the balls should be put aside on a floured tray as soon as they are made4 ,the ,poaching of ,rolled ,quenelles4--,when all the forcemeat has been used up1 the balls are gently tilted into a saucepan containing boiling1 salted water1 so calculated in quantity as to allow of their not being too tightly squeezed4 ,the saucepan is covered and kept on the side of the fire until all the balls have risen to the surface and are almost out of the water4 ,they are then removed with a skimmer and placed in a bowl of cold water4 ,at last1 when they have properly cooled1 they are carefully drained on a cloth and put aside on a dish until required4 ,when the quenelles are needed for immediate use it would be better not to cool them4 #b4 ,to ,mould ,quenelles with a ,spoon4--,this method may be applied to all forcemeats1 and allows of the balls being much softer1 as the forcemeat need not be so stiff4 ,first1 butter the sautpan or the tray1 whereon the balls are to be laid1 by means of a brush1 and let the butter cool4 ,put the sautpan on the table in front and a little to the right of one2 on the left1 place the sautpan or bowl containing the forcemeat1 and on the further side of the buttered sautpan there should be a receptacle containing hot water1 into which the spoon used for moulding is inserted4 ,for ordinary quenelles two coffee-spoons are used1 one of which is kept in the hot water as stated above4 ,now1 with the other held in the left hand1 take up a little of the forcemeat 7just enough to fill the spoon72 withdraw the second spoon from the hot water and place it1 with its convex side uppermost1 on the other spoon4 ,this smoothens the upper surface of the forcemeat4 ,now1 with the help of the second spoon1 remove the whole of the contents of the first spoon1 and overturn the second spoon on the spot in the tray or sautpan which the ball is intended to occupy4 ,the second spoon1 being at once moist and hot1 allows the forcemeat to leave it quite easily in the shape of a large olive4 ,renew this operation until the whole of the forcemeat has been used4 ,the ,poaching of ,spoon-moulded ,quenelles4--,when all the balls have been moulded1 place the tray on the side of the stove and pour enough boiling1 salted water over them to moisten them abundantly4 ,leave them to poach1 and from time to time move the tray2 then1 when they have swollen sufficiently and seem soft and firm to the touch1 drain them4 ,if they are to be used at once they should be placed directly in the sauce4 ,if they have been prepared in advance1 it would be well to cool them as directed under rolled quenelles4 #c4 ,to ,form ,quenelles with a ,piping-bag4--,this process is especially recommended for small1 fine1 and light forcemeat balls intended for soup garnish4 ,for1 besides being extremely quick1 it allows of making them in any desirable size or shape4 ,butter a tray or a sautpan1 and leave to cool4 ,put the forcemeat into a bag fitted with a pipe at its narrowest end4 ,the pipe may be grooved or smooth1 and its size must be in accordance with that intended for the proposed balls4 ,now squeeze out the latter1 proceeding in the usual way and laying them very closely4 ,the ,poaching of ,quenelles made by the above ,process1 with ordinary or ,mousseline ,forcemeat4--,these quenelles are poached in exactly the same way as the spoon-moulded ones4 ,the ,poaching of ,godiveau ,quenelles made with a ,piping-bag4--,these quenelles or balls are laid on a piece of fine1 buttered paper1 which in its turn is placed upon a buttered tray4 ,the godiveau must not be too stiff1 and the balls are laid by means of the piping-bag side by side and slightly touching one another4 ,when the tray is covered push it into a very moderate oven for a few minutes4 ,the balls are poached when a thin dew of grease may be seen to glisten on their surfaces4 ,on the appearance of this dew withdraw them from the oven and overturn the tray1 carefully1 upon a marble slab1 taking care that the tray does not press at all upon the balls1 lest it crush them4 ,when the latter are nearly cold the paper which covers them is taken off with caution1 and all that remains to be done is to put them carefully away on a dish until they are wanted4 #d4 ,to ,mould ,forcemeat with the ,fingers4--,this excellent process is as expedient as that of the bag1 and it produces beautifully shaped balls4 ,place on the edge of a table1 in front of one1 a saucepan three-quarters full of boiling1 salted water1 the handle of the receptacle being turned to the far side4 ,now take a piece of string one yard in length1 double it over1 and tie the free ends to a weight of two lbs41 letting the two strands twist round each other4 ,this done1 there should be a loop at the top of the string4 ,put this loop round the handle of the saucepan1 and draw the string diametrically across the latter1 letting the weight pull the string tightly down on the side opposite to the handle4 ,when this has been effected the operator1 with his left hand1 takes some of the forcemeat1 smoothening it with a spoon1 and1 placing the spoon near the string with his right1 first finger1 he removes from its extremity a portion of the preparation about equal to the intended size of the balls4 ,this portion of the forcemeat remaining suspended on his first finger1 the operator now scrapes the latter across the string1 and the ball falls beneath into the saucepan containing the water4 ,when all the stuffing has been moulded in this way the saucepan is placed on the fire to complete the poaching of the balls1 and the precautions indicated in the preceding processes are observed4 ,,chapter ,,viii ,the ,various ,garnishes for ,soups ,,royales4 #bjf--,,ordinary ,,royale ,put one oz4 of chervil into one pint of boiling consomm1 cover the saucepan1 and let infusion proceed away from the fire for twenty minutes4 ,now pour this infusion over two eggs and six yolks1 beaten briskly in a basin1 and mix with the whisk4 ,strain through muslin1 and carefully remove therefrom the froth that has formed4 ,pour into buttered moulds2 poach in a bain-marie1 as in the case of cream1 and take great care that the water in the bain-marie does not boil4 ,according to the way in which the royale is to be divided1 it may be poached either in large or small 8,charlotte0 moulds2 but the latter1 large and small alike1 must be well buttered4 ,if the preparation be put into large moulds1 thirty-five or forty minutes should be allowed for poaching2 if1 on the other hand1 the moulds are small1 about fifteen minutes would suffice4 ,always let the royale cool in the moulds4 #bjg--;,,deslignac ,,or ,,cream ,,royale ,boil one pint of thin cream1 and pour it1 little by little1 over one egg and six yolks1 well whisked in a basin4 ,season with a little salt and nutmeg1 strain through muslin1 and1 for the poaching1 follow the directions given above4 #bjh--;,,chicken ,,royale ,finely pound three oz4 of cooked white chicken-meat1 and add thereto three tablespoonfuls of cold ,bchamel4 ,put this paste in a bowl1 season with a little salt and a dash of nutmeg1 dilute with one-fifth pint of cream1 and strain through tammy4 ,thicken this preparation with one egg and the yolks of three1 and poach in small or large moulds1 in accordance with the procedure already described4 #bji--;,,game ,,royale ,finely pound three oz4 of the cooked meat of that game which gives its name to the preparation1 and add three tablespoonfuls of cold ,espagnole ,sauce and one-fifth pint of rich cream1 in small quantities at a time4 ,warm the seasoning with a very little cayenne1 strain through tammy1 thicken with one egg and three yolks1 and poach as before4 #baj--;,,fish ,,royale ,stew in butter four oz4 of fillet of sole cut into cubes1 or the same quantity of any other fish suited to the nature of the intended soup4 ,cool1 pound finely1 and add1 little by little1 two tablespoonfuls of cold ,bchamel and one-quarter pint of cream4 ,season with salt and a pinch of nutmeg1 and strain through tammy4 ,thicken by means of the yolks of five eggs1 and poach in large or small moulds4 #baa--;,,carrot ,,or ,,cr,,cy ,,royale ,stew gently in butter five oz4 of the red part only of carrots4 ,cool1 crush in a mortar1 and gradually add two tablespoonfuls of ,bchamel and one-fifth pint of rich cream4 ,season with table-salt and a pinch of castor sugar1 and deepen the tint of the royale with a few drops of vegetable red4 ,strain through tammy1 thicken with one egg and four yolks1 put into moulds1 and poach4 #bab--;,,fresh ,,peas ,,or ,,st4 ,,germain ,,royale ,cook one-half lb4 of fresh1 small peas in boiling water with a bunch of chervil and a few leaves of fresh mint4 ,pass through a sieve1 and dilute the resulting pure 7in a saucepan7 with two-fifths of its volume of the liquor it has been cooked in and one-fifth of cream4 ,add a little sugar1 the necessary salt1 one egg1 and two yolks4 ,pass through a fine strainer1 and poach in well-buttered moulds4 #bac--,,various ,,royales ,royales may also be made with leeks1 celery1 c41 the procedure being as follows3-- ,finely mince six or seven oz4 of the chosen vegetable2 stew the same gently and thoroughly in butter1 and strain through tammy4 ,add to the resulting pure three tablespoonfuls of ,bchamel1 one-fifth pint of cream1 two eggs1 and four yolks4 ,put into large or small moulds1 and poach4 ,remarks4--,in order that these royales may have the required delicacy1 ,i should urge the reader not to exceed the prescribed quantities of eggs and yolks1 these being so calculated as to exactly produce the density required4 #bad--,,the ,,dividing-,,up ,,of ,,royales ,when the poaching is done take the mould or moulds out of water1 and leave the royale to cool in them4 ,do not turn out the moulds whilst the preparation is hot1 as it would surely scatter4 ,it only assumes the necessary solidity for being divided up by means of the aggregation and contraction of its various constituents during the cooling process4 ,if the royale has been poached in small moulds1 slightly trim the cylinders of royale1 divide them up laterally into discs1 and stamp them uniformly with a plain or indented fancy cutter4 ,if the royale has been poached in large moulds1 withdraw it from these1 and place it on a serviette2 trim the tops1 cut into half-inch slices1 and stamp with small1 fancy cutters of different shapes4 ,these little divisions of royale must always be stamped very neatly and quite regularly4 #bae--;,,chiffonade ,the name 8,chiffonade0 is given to a mince of sorrel or lettuce1 intended as a complement for such soups as 8,potage de sant10 8le ,germiny10 c41 or various clear consomms like 8,julienne40 ,to prepare ,chiffonade1 first carefully shred the sorrel or lettuce1 and remove therefrom all the leaf-ribs4 ,carefully wash the leaves1 and squeeze the latter tightly between the fingers of the left hand and the table4 ,now cut them into fine strips with a sharp knife4 ,if the chiffonade be intended for a consomm1 add it to the latter half an hour before dishing up2 it is thus actually cooked in the soup itself4 ,if1 as is most often the case1 it be intended for a thick soup1 it is better to let it melt well in butter1 to moisten it with a little consomm1 and to let it boil for ten minutes before adding it to the soup4 ,whatever the purpose be for which it is made1 chiffonade should always be prepared with very tender sorrel or lettuce4 #baf--;,,directions ,,for ,,soup ,,with ,,pastes ,vermicelli and the various ,italian pastes should measure about three oz4 per quart of consomm4 ,they should first be thrown into boiling1 salted water1 where they are left to poach for three minutes1 whereupon they are drained1 cooled1 and their cooking is completed in the consomm4 ,the parboiling of these pastes is necessary in order to get rid of the little agglomerations of flour which adhere to them1 and which would otherwise make the consomm cloudy4 ,tapioca1 sago1 salep1 c41 should also be apportioned at about three oz4 per quart4 ,but this is only an average1 for the quality of this kind of products varies greatly1 and it is best to choose the goods of an excellent maker1 and1 in order to avoid surprises1 to abide by that choice4 ,these products need no parboiling2 they are merely sprinkled into the boiling consomm while stirring the latter1 and they are left to cook until the soup is quite clear4 ,the boiling should be gentle1 and the scum should be removed as often as it forms4 ,the time allowed for cooking naturally varies in accordance with the quality of the goods1 but the absolute transparency of the consomm is an infallible sign of its having been completed4 ,brazilian1 ,japanese1 and other pearls are used in the same quantities1 but they should poach for thirty minutes if required to be very transparent4 #bag--,,threaded ,,eggs ,beat up three eggs in a bowl1 season with salt and pepper1 and strain through a sieve4 ,now pour the eggs into a fine strainer1 hold same over a sautpan containing some boiling consomm1 and shift it about in such wise as to let the egg fall in threads into the boiling liquid beneath1 and thus immediately coagulate4 ,drain the egg-threads very carefully lest they break4 #bah--,,profiterolles ,,for ,,soups ,these consist of little choux about the size of a large hazel-nut1 stuffed with some kinds of pure1 such as that of foie gras with cream1 or of chicken1 or of vegetables1 c4 ,four profiterolles should be allowed for each person4 ,to make profiterolles1 put a few tablespoonfuls of 8pte choux0 without sugar 7,no4 #bcgd7 into a piping-bag fitted with a smooth pipe1 whose orifice should be about one-quarter inch in diameter4 ,squeeze out portions of the preparation on to a tray1 so as to form balls about the size of a small hazel-nut2 gild by means of beaten egg applied with a fine brush1 and cook in a moderate oven4 ,do not take the profiterolles from the oven until they are quite dry4 ,,chapter ,,ix ,garnishing ,preparations for ,relevs and ,entres #bai--,,potato ,,croquettes ,cook quickly in salted water two lb4 of peeled and quartered potatoes4 ,as soon as they seem soft to the finger1 drain them1 place them in the front of the oven for a few minutes in order to dry them1 and then tilt them into a sieve lying on a cloth1 and press them through the former without rubbing4 ,place the pure in a sautpan2 season with salt1 pepper1 and nutmeg2 add one oz4 of butter1 and dry2 i4e41 stir over a brisk fire until the pure becomes a consistent paste4 ,take off the fire1 complete with the yolks of three eggs1 well mixed with the rest1 and turn the paste out on to a buttered dish1 taking care to spread it in a rather thin layer1 so as to precipitate its cooling4 ,butter the surface to prevent the preparation's drying4 ,to make croquettes1 equal portions of this paste1 i4e41 portions weighing about one and one-half oz4 of it1 are rolled on a flour-dusted board into the shape of a cork1 a ball1 or a quoit4 ,these are now dipped into an ,anglaise 7,no4 #agd7 and rolled in bread-crumbs or raspings1 the latter being well patted on to the surface of the croquettes1 lest they should fall into the frying fat4 ,let the patting also avail for finishing off the selected shape of the objects4 ,these are then plunged into hot fat1 where they should remain until they have acquired a fine1 golden colour4 #bbj--;,,dauphine ,,potatoes ,prepare as above the required quantity of paste1 and add thereto per lb4 six oz4 of pte choux without sugar 7,no4 #bcgd74 ,mix the two constituents thoroughly4 ,dauphine potatoes are moulded in the shape of small cylinders1 and they are treated l',anglaise1 like the croquettes4 #bba--;,,duchesse ,,potatoes ,these are the same as the croquettes1 though they are differently treated4 ,they are made on a floured board in the shape of diminutive cottage-loaves1 little shuttle-shaped loaves1 small quoits1 and lozenges or rectangles4 ,they are gilded with beaten egg1 and when their shape is that of quoits1 rectangles1 or lozenges1 they are streaked by means of a small knife4 ,after this operation1 which is to prevent the gilding from blistering1 they are baked in the oven for a few minutes previous to being used in dressing the dishes they accompany4 #bbb--,,marquise ,,potatoes ,take one lb4 of croquette paste and add thereto six oz4 of very red1 reduced tomato-pure4 ,pour this mixture into a bag fitted with a large1 grooved pipe1 and squeeze it out upon a baking-tray in shapes resembling large meringues4 ,slightly gild their surfaces with beaten egg1 and put them into the oven for a few minutes before using them to dress the dish4 #bbc--,,ordinary ,,or ,,dry ,,duxelle ,the uses of ,duxelle are legion1 and it is prepared thus3--,slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed4 ,add to this four tablespoonfuls of mushroom stalks and parings1 chopped and well pressed in a towel with the view of expelling their vegetable moisture4 ,stir over a brisk fire until the latter has completely evaporated2 season with salt1 pepper1 and nutmeg1 and one coffeespoonful of well-chopped parsley1 mixing the whole thoroughly4 ,transfer to a bowl1 cover with a piece of white1 buttered paper1 and put aside until wanted4 #bbd--;,,duxelle ,,for ,,stuffed ,,vegetables 7,tomatoes1 ,mushrooms1 c47 ,put six tablespoonfuls of dry duxelle into a small stewpan1 and add thereto three tablespoonfuls of half-glaze sauce containing plenty of tomato1 crushed garlic the size of a pea1 and two tablespoonfuls of white wine4 ,set to simmer until the required degree of consistence is reached4 ,n4,b4--,a tablespoonful of fine1 fresh bread-crumbs may be added to the duxelle in order to thicken it4 #bbe--;,,duxelle ,,for ,,garnishing ,,small ,,pies1 ,,onions1 ,,cucumbers1 ,,etc4 ,to four tablespoonfuls of dry duxelle add four tablespoonfuls of ordinary pork forcemeat 7,no4 #aif74 #bbf--,,maintenon 7preparation used in stuffing preparations la ,maintenon7 ,put one pint of ,bchamel into a vegetable-pan with one-half pint of ,soubise 7,no4 #ajd71 and reduce to half while stirring over a brisk fire4 ,thicken1 away from the fire1 by means of the yolks of five eggs1 and add four tablespoonfuls of minced mushrooms1 either cooked in the ordinary way or stewed in butter4 #bbg--,,matignon ,this preparation serves chiefly for covering certain large joints of butcher's meat1 or fowl1 to which it imparts an appropriate flavour4 ,it is made as follows3--,finely mince two medium carrots 7the red part only71 two onions1 and two sticks of celery taken from the heart4 ,add one tablespoonful of raw lean ham1 cut paysanne-fashion1 a sprig of thyme1 and half a leaf of bay1 crushed4 ,stew in butter1 and finally swill the saucepan with two tablespoonfuls of ,madeira4 #bbh--,,mirepoix ,the purpose of ,mirepoix in culinary preparations is the same as that of ,matignon1 but its mode of use is different4 ,its constituents are the same as those of the ,matignon1 but instead of being minced they are cut up into more or less fine dice1 in accordance with the use for which the preparation is intended4 ,instead of the ham1 fresh and slightly-salted breast of pork may be used1 while both the ham and the bacon may be excluded under certain circumstances4 #bbi--;,,fine ,,or ,,bordelaise ,,mirepoix ,coarse ,mirepoix1 which are added to certain preparations in order to lend these the proper flavour1 are generally made immediately before being used1 but this is not so in the case of the finer ,mirepoix1 which chiefly serves as an adjunct to crayfish and lobsters4 ,this is made in advance1 and as follows3-- ,cut into dice four oz4 of the red part only of carrots1 the same quantity of onion1 and one oz4 of parsley stalks4 ,in order that the ,mirepoix may be still finer1 these ingredients may now be chopped1 but in this case it is advisable to thoroughly press them in a corner of a towel1 so as to squeeze out their vegetable moisture1 the mere process of stewing not being sufficient for this purpose4 ,should this water be allowed to remain in the ,mirepoix1 more particularly if the latter must be kept some time1 it would probably give rise to mustiness or fermentation4 ,put the ingredients into a small stewpan with one and one-half oz4 of butter and a little powdered thyme and bay1 and stew until all are well cooked4 ,this done1 turn the preparation out into a small bowl1 heap it together with the back of a fork1 cover it with a piece of white1 buttered paper1 and put aside until wanted4 #bcj--,,various ,,salpicons ,this term stands for a certain preparatory method applied to a series of preparations4 ,salpicons are simple or compound4 ,simple if they only contain one product1 such as the meat of a fowl1 or of game1 butcher's meat1 foie gras1 various fish1 ham or tongue1 mushrooms1 truffles1 c4 ,compound if they consist of two or more of the above-mentioned ingredients which may happen to combine suitably4 ,the preparatory method consists in cutting the various ingredients into dice4 ,the series of preparations arises from the many possible combinations of the products1 each particular combination bearing its own name4 ,thus ,salpicons may be ,royal1 ,financier1 ,chasseur1 ,parisien1 ,montglas1 c42 of whichever kind1 however1 ,salpicons are always incorporated with a vehicular sauce which is in accordance with their constituents4 #bca--;,,batter ,,for ,,various ,,fritters ,put into a bowl one lb4 of sifted flour1 one-quarter oz4 of salt1 one tablespoonful of oil or melted butter1 and the necessary quantity of barely lukewarm water4 ,if the batter is to be used at once mix the ingredients by turning them over and over without stirring with the spoon1 for this would give the preparation an elasticity which would prevent its adhering to immersed solids4 ,should the batter be prepared beforehand1 however1 it may be stirred1 since it loses its elasticity when left to stand any length of time4 ,before using it add the whites of two eggs whisked to a froth4 #bcb--;,,batter ,,for ,,vegetables 7,salsify1 ,celery1 c47 ,put one lb4 of sifted flour into a bowl with one-quarter oz4 of salt and two tablespoonfuls of oil or melted butter4 ,dilute with one egg and the necessary quantity of cold water4 ,keep this batter somewhat thin1 do not stir it1 and let it rest for a few hours before using4 #bcc--;,,batter ,,for ,,fruit ,,and ,,flower ,,fritters ,put one lb4 of flour into a bowl with one-quarter oz4 of salt and two tablespoonfuls of oil or melted butter4 ,dilute gradually with one-quarter pint of beer and a little tepid water4 ,when about to use the batter mix therewith the whites of two eggs whisked to a froth4 ,n4,b4--,keep this batter thin1 if anything1 and above all do not stir overmuch4 #bcd--;,,batter ,,for ,,oven-,,glazed ,,fruit ,,fritters ,mix one lb4 of flour with two tablespoonfuls of oil1 a grain of salt1 two eggs 7added one after the other71 the necessary quantity of water1 and one oz4 of sugar4 ,keep this preparation in a lukewarm place to let it ferment1 and stir it with a wooden spoon before using it to immerse the solids4 ,remarks4--,batter for fruit fritters may contain a few tablespoonfuls of brandy1 in which case an equal quantity of the water must be suppressed4 #bce--,,proven,,ale 7preparation for stuffing cutlets la ,provenale7 ,put one pint of ,bchamel into a vegetable-pan and reduce it until it has become quite dense4 ,thicken it with the yolks of four eggs1 and finish it away from the fire with a crushed piece of garlic as large as a pea1 and one-quarter lb4 of grated cheese4 ,,chapter ,x ,leading ,culinary ,operations #bcf--,,the ,,preparation ,,of ,,soups ,the nutritious liquids known under the name of ,soups are of comparatively recent origin4 ,indeed1 as they are now served1 they do not date any further back than the early years of the nineteenth century4 ,the soups of old cookery were1 really1 complete dishes1 wherein the meats and vegetables used in their preparation were assembled4 ,they1 moreover1 suffered from the effects of the general confusion which reigned in the menus of those days4 ,these menus seem to have depended in no wise1 for their items1 upon the progressive satisfaction of the consumers' appetites1 and a long procession of dishes was far more characteristic of the meal than their judicious order and diversity4 ,in this respect1 as in so many others1 ,carme was the reformer1 and1 if he were not1 strictly speaking1 the actual initiator of the changes which ushered in our present methods1 he certainly had a large share in the establishment of the new theories4 ,nevertheless1 it took his followers almost a century to bring soups to the perfection of to-day1 for modern cookery has replaced those stodgy dishes of yore by comparatively simple and savoury preparations which are veritable wonders of delicacy and taste4 ,now1 my attention has been called to the desirability of drawing up some sort of classification of soups1 if only with the view of obviating the absurdity of placing such preparations as are indiscriminately called ,bisque1 ,pure1 ,cullis1 or ,cream under the same head4 ,logically1 each preparation should have its own special formula1 and it is impossible to admit that one and the same can apply to all4 ,it is generally admitted that the terms ,velouts and ,creams1 whose introduction into the vocabulary of cookery is comparatively recent1 are peculiarly well suited to supplant those of ,bisque and ,cullis1 which are steadily becoming obsolete1 as well as that too vulgar term ,pure4 ,considerations of this kind naturally led me to a new classification of soups1 and this ,i shall disclose later4 ,i shall not make any lengthy attempt here to refute the arguments of certain autocrats of the dinner-table who1 not so many years ago1 urged the total abolition of soups4 ,i shall only submit to their notice the following quotation from ,grimod de la ,reynire1 one of our most illustrious gastronomists3 8,soup is to a dinner what the porch or gateway is to a building10 that is to say1 it must not only form the first portion thereof1 but it must be so devised as to convey some idea of the whole to which it belongs2 or1 after the manner of an overture in a light opera1 it should divulge what is to be the dominant phrase of the melody throughout4 ,i am at one with ,grimod in this1 and believe that soups have come to stay4 ,of all the items on a menu1 soup is that which exacts the most delicate perfection and the strictest attention1 for upon the first impression it gives to the diner the success of the latter part of the meal largely depends4 ,soups should be served as hot as possible in very warm plates1 especially in the case of consomms when these have been preceded by cold hors-d'uvres4 ,hors-d'uvres are pointless in a dinner1 and even when oysters stand as such they should only be allowed at meals which include no soup4 ,those hors-d'uvres which consist of various fish1 smoked or in oil1 and strongly seasoned salads1 leave a disagreeable taste on the consumer's palate and make the soup which follows seem flat and insipid if the latter be not served boiling hot4 ,classification of ,soups ,this includes 7#a7 clear soups1 7#b7 thick soups1 7#c7 special soups of various kinds1 7#d7 classical vegetable soups1 including some local preparations4 #bcg--;,,clear ,,soups ,clear soups1 of whatever nature the base thereof may be1 whether butcher's meat1 poultry1 game1 fish1 shell-fish1 or turtle1 c41 are made according to one method only4 ,they are always clear consomms to which has been added a slight garnish in keeping with the nature of the consomm4 #bch--,,thick ,,soups ,these are divided into three leading classes as follows3--7#a7 ,the ,pures1 ,cullises1 or ,bisques4 7#b7 ,various ,velouts4 7#c7 ,various ,creams4 ,remarks4--,though the three preparations of the first class are practically the same1 and1 generally speaking1 the ,cullises and the ,bisques may be considered as pures of fowl1 game1 or shell-fish1 it is advisable to distinguish one from another by giving each a special name of its own4 ,thus the word ,pure is most suitably applied to any preparation with a vegetable base4 ,the term ,cullis is best fitted to preparations having either poultry1 game1 or fish for base1 while bisque1 in spite of the fact that in former days it was applied indiscriminately to pures of shell-fish1 poultry1 pigeons1 c41 distinctly denotes a pure of shell-fish 7either lobster1 crayfish1 or shrimp1 c474 ,in short1 it is imperative to avoid all ambiguities and to give everything its proper name1 or1 at least1 that name which identifies it most correctly4 #bci--,,pur,,es ,farinaceous vegetables1 such as haricot-beans and lentils1 and the floury ones1 such as the potato1 need no additional thickening ingredient1 since the flour or fecula which they contain amply suffices for the leason of their pures4 ,on the other hand1 aqueous vegetables like carrots1 pumpkins1 turnips1 celery1 and herbs cannot dispense with a thickening ingredient1 as their pures of themselves do not cohere in the least4 ,cohering or ,thickening ,elements2 their ,quantities4--,in order to effect the coherence of vegetable pures1 either rice1 potato1 or bread-crumb cut into dice and fried in butter may be used4 ,the proportion of these per pound of vegetables should be respectively three oz41 ten oz41 and ten oz4 ,bread-crumb dice1 prepared as described above1 were greatly used in old cookery1 and they lend a mellowness to a pure which is quite peculiar to them4 ,the ,dilution of ,pures4--,generally this is done by means of ordinary white consomm1 though in certain cases1 as1 for instance1 if the soup is a ,lenten one1 milk is used4 ,the ,finishing4--,when the pures have been strained and brought to the required consistence they should be boiled and stirred4 ,then they are placed on the side of the fire to simmer for twenty-five or thirty minutes4 ,it is at this stage that they are purified by means of the careful removal of all the scum that forms on their surface4 ,when dishing up complete them1 away from the fire1 with three oz4 of butter per quart of soup1 and pass them once more through a strainer4 ,pure ,garnishes4--,these are usually either small fried crusts1 small dice of potato fried in butter1 a chiffonade1 some kind of little brunoise1 or1 more generally1 chervil pluches4 #bdj--;,,cullises ,cullises have for their base either poultry1 game1 or fish4 ,the thickening ingredients used are3-- ,for fowl1 two or three oz4 of rice1 or three-quarters pint of poultry velout per lb4 of fowl4 ,for game1 three or four oz4 of lentils1 or three-quarters pint of game ,espagnole per lb4 of game4 ,for fish1 a clear panada made up of ,french bread soaked in boiling salted milk4 ,use five oz4 of bread and one good pint of milk per lb4 of fish4 ,having strained and made up the ,cullises1 boil them while stirring 7except in the case of fish cullises1 which must not boil1 and must be served as soon as they are made71 then place them in a bain-marie and butter their surfaces lest a skin should form4 ,at the last moment complete them with two or three oz4 of butter per quart4 ,the garnish of poultry or game cullises consists of either small dice of game or fowl-fillets1 which should be kept aside for the purpose2 a fine julienne of these fillets1 or small quenelles made from the latter1 raw4 ,the garnish of fish cullis is generally fish-fillets poached in butter and cut up into small dice or in julienne-fashion4 #bda--;,,bisques ,the invariable base of ,bisques is shell-fish cooked in mirepoix4 ,their thickening ingredients are1 or may be1 rice1 fish velout1 or crusts of bread fried in butter1 the proportion being three oz4 of rice1 ten oz4 of bread-crusts1 or three-quarters pint of fish velout per lb4 of shell-fish cooked in mirepoix 7,no4 #bbh74 ,when the soup is strained1 treat it in precisely the same way as the cullises4 ,the garnish consists of small dice of the meat from the shell-fish used4 ,these pieces should have been put aside from the first4 #bdb--,,the ,,velout,s ,these differ from the pures1 cullises1 and bisques in that their invariable thickening element is a velout whose preparation is in harmony with the nature of the ingredients of the soup1 these being either vegetables1 poultry1 game1 fish1 or shell-fish4 ,the ,preparation of the ,velout4--,allow three and one-half oz4 of white roux per quart of the diluent4 ,this diluent should be ordinary consomm for a velout of vegetables or herbs1 chicken consomm for a poultry velout1 or very clear fish fumet for a fish or shell-fish velout4 ,the procedure is exactly the same as that described under ,no4 #be of the leading sauces4 ,the ,apportionment of the ,ingredients4--,in general1 the quantities of each constituent are in the following proportion3--,velout1 one-half2 the pure of the substance which characterises the soup1 one-quarter2 the consomm used to bring the soup to its proper consistence1 one-quarter4 ,in respect of finishing ingredients1 use1 for thickening1 the yolks of three eggs and one-fifth pint of cream per quart of soup4 ,thus for four quarts of poultry velout we arrive at the following quantities3-- ,poultry velout1 three pints2 pure of fowl obtained from a cleaned and drawn hen weighing about three lbs41 one quart2 consomm for regulating consistence1 one quart2 leason1 twelve yolks and four-fifths pint of cream4 ,rules ,relative to the ,preparation4--,if the velout is to be of lettuce1 chicory1 celery1 or mixed herbs1 these ingredients are scalded for five minutes1 drained1 gently stewed in butter1 and added to the prepared velout in which their cooking is completed4 ,if carrots1 turnips1 onions1 c41 are to be treated1 finely mince them1 stew them in butter without allowing them to acquire any colour1 and add them to the velout4 ,if fowl be the base1 cook it in the velout4 ,this done1 withdraw it1 remove the meat1 finely pound same1 and add it to the velout1 which is then rubbed through tammy4 ,in the case of fish the procedure is the same as for fowl4 ,for game1 roast or saut the selected piece1 bone it1 finely pound the meat1 and combine the latter with the velout1 which should then be rubbed through tammy4 ,for shell-fish1 cook these in a mirepoix1 finely pound them together with the latter1 add to the velout1 and pass the whole through tammy4 ,the ,completing of ,velout4--,having passed the soup through tammy1 bring it to its proper degree of consistence with the necessary quantity of consomm1 boil while stirring1 and place in a bain-marie4 ,at the last moment finish the soup with the leason and two oz4 of butter per quart of liquid4 ,garnish for ,velout4--,in the case of vegetables3 ,chiffonade1 fine printaniers1 or brunoise4 ,for fowl and game3 ,the fillets of one or the other1 poached and cut into small dice or in julienne-fashion2 little quenelles made with the raw fillets1 or either fowl or game royales4 ,for fish3 ,small dice or fine julienne of fish fillets poached in butter4 ,for shell-fish3 ,small dice of cooked shell-fish meat put aside for the purpose4 ,remarks4--,in certain circumstances these garnishes are increased by means of three tablespoonfuls of poached rice per quart of the soup4 #bdc--,,the ,,creams ,practically speaking1 the preparation of the creams is the same as that of the velouts1 but for the following exceptions3-- #a4 ,in all circumstances1 i4e41 whatever be the nature of the soup1 velout is substituted for clear ,bchamel4 #b4 ,the correct consistence of the soup is got by means of milk instead of consomm4 #c4 ,creams do not require egg-yolk leasons4 #d4 ,they are not buttered1 but they are finished with one-fifth or two-fifths pint of fresh cream per quart4 ,creams allow of the same garnishes as the velouts4 #bdd--,,special ,,soups ,,and ,,thickened ,,consomm,s ,these are of different kinds1 though their preparation remains the same1 and they do not lend themselves to the requirements of velouts or creams4 ,i should quote as types of this class the ,ambassador1 l',amricaine1 ,darblay1 ,faubonne1 c4 ,the same holds good with thickened consomms1 such as 8,germiny10 8,coquelin10 c4 #bde--,,vegetable ,,soups ,these soups1 of which the 8,paysanne0 is the radical type1 do not demand very great precision in the apportionment of the vegetables of which they are composed2 but they need great care and attention1 notwithstanding4 ,the vegetables1 in the majority of cases1 must undergo a long stewing in butter1 an operation the object of which is to expel their vegetable moisture and to saturate them with butter4 ,in respect of others which have a local character1 the vegetables should be cooked with the diluent1 without a preparatory stewing4 #bdf--;,,foreign ,,soups ,in the course of ,part ,,ii4 of this work ,i shall allude to certain soups which have a foreign origin1 and whose use1 although it may not be general1 is yet sufficiently common4 ,if only for the sake of novelty or variety1 it is occasionally permissible to poach upon the preserves of foreign nations2 but apart from this there exist among the recipes of foreigners many which can but enrich their adopter1 besides being generally appreciated4 #b4 ,braising1 ,poaching1 ,sauts1 and ,poling4 ,except for the roasts1 grills1 and fryings1 which will be discussed later1 all culinary operations dealing with meat are related to one of the four following methods3 ,braising1 poling1 poaching1 and sauts4 ,these four methods of cooking belong1 however1 to the sauces1 and this explains how it is that the latter hold such a pre-eminent position in ,french cookery4 ,before devoting any attention to particular formul1 which will be given in the second part of this work1 it seemed desirable to me to recapitulate in a general way the theory of each of these cooking methods4 ,these theories are of paramount importance1 since it is only with a complete knowledge of them that good results may be obtained by the culinary operator4 #bdg--,,ordinary ,,braisings ,of all the various culinary operations1 braisings are the most expensive and the most difficult4 ,long and assiduous practice alone can teach the many difficulties that this mode of procedure entails1 for it is one which demands extraordinary care and the most constant attention4 ,over and above the question of care and that of the quality of meat used1 which latter consideration is neither more nor less important here than in any other cooking operation1 there are also these conditions to be fulfilled in order that a good braising may be obtained1 namely1 that excellent stock should be used in moistening1 and that the braising base be well prepared4 ,meats that are ,braised4--,mutton and beef are braised in the ordinary way1 but veal1 lamb1 and poultry are braised in a manner which ,i shall treat of later4 ,meat intended for braising need not1 as in the case of roasts1 be that of young beasts4 ,the best for the purpose is that derived from an animal of three to six years of age in the case of beef1 and one to two years in the case of mutton4 ,good meat is rarely procured from animals more advanced than these in years1 and1 even so1 should it be used1 it would not only be necessary to protract the time of cooking inordinately1 but the resulting food would probably be fibrous and dry4 ,properly speaking1 meat derived from old or ill-nourished beasts only answers two purposes in cookery1 viz41 the preparation of consomms and that of various kinds of stock4 ,the ,larding of ,meats for ,braising4--,when the meat to be braised is ribs or fillet of beef1 it is always interlarded1 and consequently never dry if of decent quality4 ,but this is not the case with the meat of the rumps1 or with leg of mutton4 ,these meats are not sufficiently fat of themselves to allow of prolonged cooking without their becoming dry4 ,for this reason they are larded with square strips of bacon fat1 which should be as long as the meat under treatment1 and about half an inch thick4 ,these strips of fat are first seasoned with pepper1 nutmeg1 and spices1 besprinkled with chopped parsley1 and then marinaded for two hours in a little brandy4 ,they should be inserted into the meat equidistantly by means of special larding needles4 ,the proportion of fat to the meat should be about three oz4 per lb4 ,to ,marinade ,braisings4--,larded or not1 the meats intended for braising gain considerably from being marinaded for a few hours in the wines which are to supply their moistening and the aromatics constituting the base of their liquor4 ,before doing this season them with salt1 pepper1 and spices1 rolling them over and over in these in order that they may absorb the seasoning thoroughly4 ,then place them in a receptacle just large enough to contain them1 between two litters of aromatics1 which will be detailed hereafter2 cover them with the wine which forms part of their braising-liquor1 and which is generally a white or red 8vin ordinaire10 in the proportion of one-quarter pint per lb4 of meat1 and leave them to marinade for about six hours1 taking care to turn them over three or four times during that period4 ,the ,aromatics or ,base of the ,braising4--,these are thickly sliced and fried carrots and onions1 in the proportion of one oz4 per lb4 of meat1 one faggot1 including one garlic clove and one and one-half oz4 of fresh1 blanched bacon-rind4 ,to ,fry1 ,prepare1 and ,cook ,braised ,meat4--,having sufficiently marinaded the meat1 drain it on a sieve for half an hour1 and wipe it dry with a clean piece of linen4 ,heat some clarified fat of white consomm in a thick saucepan of convenient size1 or a braising-pan1 and when it is sufficiently hot put the meat in the saucepan and let it acquire colour on all sides4 ,the object of this operation is to cause a contraction of the pores of the meat1 thereby surrounding the latter with a species of cuirass1 which prevents the inner juices from escaping too soon and converting the braising into a boiling process4 ,the frying should1 therefore1 be a short or lengthy process according as to whether the amount of meat to be braised be small or large4 ,having properly fried the meat1 withdraw it from the braising-pan1 cover it with slices of larding-bacon if it be lean1 and string it4 ,in the case of fillets and ribs of beef1 this treatment may be dispensed with1 as they are sufficiently well supplied with their own fat4 ,now pour the marinade prepared for the meat into the braising-pan1 and place the meat on a litter composed of the vegetables the marinade contained4 ,cover the pan and rapidly reduce the wine therein4 ,when this has assumed the consistency of syrup add sufficient brown stock to cover the meat 7it being understood that the latter only just conveniently fills the pan71 cover the braising-pan1 set to boil1 and then put it in a moderate oven4 ,let the meat cook until it may be deeply pricked with a braiding needle without any blood being drawn4 ,at this stage the first phase of braising1 whereof the theory shall be given hereafter1 comes to an end1 and the meat is transferred to another clean utensil just large enough to hold it4 ,with respect to the cooking liquor1 either of the two following modes of procedure may now be adopted3-- #a4 ,if the liquor is required to be clear it need only be strained1 over the meat1 through muslin1 while the braising-pan should be placed in the oven1 where the cooking may go on until completed1 interrupting it only from time to time in order to baste the meat4 ,this done1 thicken the liquor with arrow-root1 after the manner of an ordinary thickened gravy 7,no4 #da74 #b4 ,if1 on the contrary1 a sauce be required1 the liquor should be reduced to half before being put back on the meat1 and it is restored to its former volume by means of two-thirds of its quantity of ,espagnole sauce and one-third of tomato pure1 or an equivalent quantity of fresh tomatoes4 ,the cooking of the meat is completed in this sauce1 and the basting should be carried on as before4 ,when it is cooked--that is to say1 when the point of a knife may easily be thrust into it without meeting with any resistance whatsoever--it should be carefully withdrawn from the sauce2 the latter should be again strained through muslin and then left to rest1 with a view to letting the grease settle on the surface4 ,carefully remove this grease1 and rectify the sauce with a little excellent stock if it is too thick1 or by reduction if it is too thin4 ,the ,glazing of ,braised ,meat4--,braised meat is glazed in order to make it more sightly1 but this operation is by no means essential1 and it is quite useless when the meat is cut up previous to being served4 ,to glaze meat place it as soon as cooked in the front of the oven1 sprinkle it slightly with its cooking liquor 7gravy or sauce71 and push it into the oven so that this liquor may dry4 ,being very gelatinous1 the latter adheres to the meat1 while its superfluous water evaporates1 and thus coats the solid with a thin film of meat-glaze4 ,this operation is renewed eight or ten times1 whereupon the meat is withdrawn from the oven1 placed on a dish1 and covered until it is served4 ,various ,remarks relative to ,braising4--,when a braised meat is to be accompanied by vegetables1 as in the case of beef la mode1 these vegetables may either be cooked with the meat during the second braising phase1 after they have been duly coloured in butter with a little salt and sugar1 or they may be cooked separately with a portion of the braising-liquor4 ,the first procedure is the better1 but it lends itself less to a correct final dressing4 ,it is1 therefore1 the operator's business to decide according to circumstances which is the more suitable of the two4 ,i pointed out above that the cooking of braised meat consists of two phases1 and ,i shall now proceed to discuss each of these1 so that the reader may thoroughly understand their processes4 ,it has been seen that meat1 to be braised1 must in the first place be fried all over1 and this more particularly when it is very thick4 ,the object of this operation is to hold in the meat's juices1 which would otherwise escape from the cut surfaces4 ,now1 this frying produces a kind of cuirass around the flesh1 which gradually thickens during the cooking process until it reaches the centre4 ,under the influence of the heat of the surrounding liquor the meat fibres contract1 and steadily drive the contained juices towards the centre4 ,soon the heat reaches the centre1 where1 after having effected a decomposition of the juices therein collected1 the latter release the superfluous water they contain4 ,this water quickly vaporises1 and by so doing distends and separates the tissues surrounding it4 ,thus1 during this first phase1 a concentration of juices takes place in the centre of the meat4 ,it will now be seen that they undergo an absolutely different process in the second4 ,as shown1 the disaggregation of the muscular tissue begins in the centre of the meat as soon as the temperature which reaches there is sufficiently intense to vaporise the collected juices4 ,the tension of the vapour given off by the latter perforce increases by dint of finding no issue2 it therefore exerts considerable pressure upon the tissues1 though now its direction is the reverse of what it was in the first place1 i4e41 from the centre to the periphery4 ,gradually the tissues relax under the pressure and the effects of cooking1 and1 the work of disaggregation having gradually reached the fried surface1 the latter also relaxes in its turn and allows the constrained juices to escape and to mix with the sauce4 ,at the same time1 however1 the latter begins to filter through the meat1 and this it does in accordance with a well-known physical law1 namely1 capillarity4 ,this stage of the braising demands the most attentive care4 ,the braising-liquor is found to be considerably reduced and no longer covers the meat1 for the operation is nearing its end4 ,the bared meat would1 therefore1 dry very quickly1 if care were not taken to baste it constantly and to turn it over and over1 so that the whole of the muscular tissue is moistened and thoroughly saturated with the sauce4 ,by this means the meat acquires that mellowness which is typical of braisings and distinguishes them from other preparations4 ,i should be loth to dismiss this subject before pointing out two practices in the cooking of braisings which are as common as they are absolutely wrong4 ,the first of these is the 8pinage0 of the braising base4 ,instead of laying the fried meat on a litter of aromatics1 likewise fried beforehand1 many operators place the meat1 which they often omit to fry1 on raw aromatics at the bottom of the braising-pan4 ,the whole is sprinkled with a little melted fat1 and the aromatics are left to fry1 on one side only1 until they begin to burn on the bottom of the receptacle4 ,if this operation were properly conducted it might be tolerated1 even though aromatics which are only fried on one side cannot exude the same savour as those which are fried all over4 ,but nine times out of ten the frying is too lengthy a process2 from neglect or absent-mindedness the aromatics are left to burn on the bottom of the pan1 and there results a bitterness which pervades and spoils the whole sauce4 ,as a matter of fact1 this process of 8pinage0 is an absurd caricature of a method of preparing braisings which was very common in old cookery1 the custom of which was not to prepare the braising-liquor in advance1 but to cook it and its ingredients simultaneously with the meat to be braised4 ,this method1 though excellent1 was very expensive1 the meats forming the base of the braising-liquor consisting of thick slices of raw ham or veal4 ,the observance of economy1 therefore1 long ago compelled cooks to abandon this procedure4 ,but routine has perpetuated the form of the latter without insisting upon the use of its constituents1 which were undoubtedly its essential part4 ,routine has even1 in certain cases1 aggravated the first error by instituting a habit consisting of substituting bones for the meats formerly employed--an obviously ridiculous practice4 ,in the production of ordinary consomm 7,no4 #a7 we saw that bones1 even when taken from veal1 as is customary in the case of braising-liquor1 require1 at the very least1 ten to twelve hours of cooking before they can yield all their soluble properties4 ,as a proof of this it is interesting to note that1 if bones undergo only five or six hours of cooking1 and are moistened afresh and cooked for a further six hours1 the liquor of the second cooking yields more meat-glaze than that of the first2 though it must be admitted that1 while the latter is more gelatinous1 it has less savour4 ,but this gelatinous property of bones is no less useful to braisings than is their savour1 since it is the former that supplies the mellowness1 which nothing can replace and without which the sauce can have no quality4 ,since1 therefore1 the longest time that a braising can cook is from four to five hours1 it follows that1 if bones be added thereto1 their properties will scarcely have begun disaggregating when the meat is cooked4 ,they will1 in fact1 have yielded but an infinitesimal portion of these properties2 wherefore their addition to the braising is1 to say the least1 quite useless4 ,it now remains to be proved that the above method is bad from another point of view4 ,i suppose ,i need not fear contradiction when ,i assert that1 in order that a braising may be good1 its sauce should be short and correspondingly substantial2 also that the sauce obtained from a piece of meat moistened with a quart of liquid cannot be so good as that resulting from the moistening of a pint only4 ,it is more particularly on this account that ,i advise a braising utensil which can only just hold the meat1 for since1 in the first stage1 the meat is only moistened with the braising-liquor1 the smaller the receptacle may be the less liquor will it require1 and the latter will in consequence be the tastier4 ,hence1 if bones be added to the braising1 the utensil must necessarily be larger1 and a greater quantity of braising-liquor must be used4 ,but this liquor will not be nearly so savoury as that obtained from the process ,i recommend2 in fact1 it will be but a rather strong broth1 quite unfit for the impregnation of the meat1 and the final result will be a tasteless lump of fibre instead of a succulent braising4 ,i must apologise to the reader for my insistence with regard to these questions1 but their importance is such that success is beyond reach in the matter of brown sauces and braisings unless the above details have been thoroughly grasped4 ,moreover1 the explanations given will afford considerable help in the understanding of operations which ,i shall give later2 therefore it is to be hoped that the examination of the theories involved1 however long this has been1 will prove of use and assistance4 #bdh--;,,braising ,,of ,,white ,,meats ,the braising of white meats as it is now effected in modern cookery is1 strictly speaking1 not braising at all1 inasmuch as the cooking is stopped at the close of the first of the two phases which ,i mentioned when discussing brown braisings4 ,true1 old cookery did not understand braising in the way that the modern school does1 and under the ancient rgime large pieces1 especially of veal1 were frequently cooked until they could almost be scooped with a spoon4 ,this practice has been generally1 though mistakenly1 eschewed1 but its name survives4 ,white braisings are made with the neck1 the saddle1 the loin1 the fillets1 the fricandeaus1 and the sweet-bread of veal1 young turkeys and fat pullets1 and sometimes1 though less frequently1 relevs of lamb1 hindquarters or saddle4 ,the procedure is the same for all these meats2 the time of cooking alone varies in accordance with their size4 ,the aromatics are the same as those of the brown braisings1 but the frying of them is optional4 ,the moistening liquor is brown veal stock 7,no4 #i74 ,mode of ,procedure4--,except for the veal sweet-bread1 which is always blanched before being braised1 the meats or poultry to be treated may always be slightly stiffened and browned in butter1 on all sides4 ,this is not essential in all cases1 but ,i think that when they do undergo something of the kind they dry less quickly4 ,now place them in a utensil just large enough to hold them and deep enough to keep the lid from touching them4 ,place the aromatics under them and moisten with a little veal stock2 set to boil on a moderate fire1 and reduce the veal stock with the lid on4 ,when this stock has assumed the consistence of a glaze1 add a further similar quantity of fresh stock1 and reduce as before4 ,the third time moisten the veal until it is half covered1 and push the pan into a moderate oven4 ,the meat needs constant basting while it cooks1 in order to avoid its drying2 and1 as the stock is very gelatinous1 it forms a coating on the surface which resists the evaporation of the contained juices2 for these1 being insufficiently constrained by the slight frying the meat has undergone1 tend to vaporise under the influence of the heat4 ,it is for this reason that the stock must be reduced to a glaze before finally moistening4 ,if the moistening were all done at once1 the liquor would not be sufficiently dense to form the coating mentioned above1 and the meat would consequently dry on being set to cook4 ,braised white meat is known to be cooked when1 after having deeply pricked it with a braiding needle1 it exudes an absolutely colourless liquid4 ,this liquid denotes that the piece is cooked to the centre1 and as a result thereof the blood has decomposed4 ,there lies the great difference between brown braisings and white-meat braisings4 ,the latter are practically roasts1 and they should not be made with any but young poultry or meats1 very fat and tender1 for they cannot go beyond their correct time of cooking1 which equals that of roasts1 without immediately losing all their quality4 ,a quarter of an hour too much in the cooking of a kernel of veal weighing about six lbs4 is enough to make the meat dry and unpalatable1 and to thoroughly spoil it1 whereas a brown braising cannot be over-cooked1 provided it do not burn4 ,white braised meats are generally glazed1 and this process is especially recommended for larded pieces1 which1 though less common nowadays than formerly1 can still claim many votaries4 #bdi--,,poachings ,however nonsensical it may sound1 the best possible definition of a poaching is a boiling that does not boil4 ,the term poach is extended to all slow processes of cooking which involve the use of a liquor1 however small4 ,thus the term poach applies to the cooking in court-bouillon of large pieces of turbot and salmon1 as well as to fillets of sole cooked with a little fish fumet1 to hot mousselines and mousses1 cooked in moulds1 to quenelles which are cooked in salted water1 to eggs announced as 8poached10 to creams1 various royales1 c4 ,it will readily be seen that among so many different products1 the time allowed for the cooking in each case must differ sometimes widely from the rest4 ,the treatment of them all1 however1 is subject to this unalterable principle1 namely1 that the poaching liquor must not boil1 though it should reach a degree of heat as approximate as possible to boiling-point4 ,another principle is that large pieces of fish or poultry be set to boil in cold liquor1 after which the latter is brought to the required temperature as rapidly as possible4 ,the case may be the same with fillets of sole1 or poultry1 which are poached almost dry2 but all other preparations whose mode of cooking is poaching gain by being immersed in liquor which has reached the required temperature beforehand4 ,having regard to the multitudinous forms and kinds of products that are poached1 it would be somewhat difficult to state here the details and peculiarities proper to each in the matter of poaching2 ,i think1 therefore1 ,i should do better to leave these details to the respective recipes of each product1 though it will now be necessary to disclose the way of poaching poultry1 if only with a view to thoroughly acquainting the reader with the theory propounded above4 ,properly prepare the piece of poultry to be poached1 and truss it with its legs folded back alongside of the breast4 ,if it is to be stuffed1 this should be done before trussing4 ,if it is to be larded or studded1 either with truffles1 ham1 or tongue1 rub it when trussed on the fillets and legs with half a lemon1 and dip the same portions of its body 7namely1 those to be larded or studded7 for a few moments in boiling white stock4 ,the object of this operation is to slightly stiffen the skin1 thus facilitating the larding or studding4 ,the ,cooking of the ,piece of ,poultry4--,having stuffed1 larded1 or studded it1 if necessary1 and having1 in any case1 trussed it1 place it in a receptacle just large enough to hold it1 and moisten with some excellent white stock previously prepared4 ,set to boil1 skim1 put the lid on1 and continue the cooking at a low simmer4 ,it is useless to work too quickly1 as the operation would not be shortened a second by so doing4 ,the only results would be3-- #a4 ,too violent evaporation1 which would reduce the liquor and disturb its limpidness4 #b4 ,the running of a considerable risk of bursting the piece of poultry1 especially when the latter is stuffed4 ,the fowl1 or whatever it may be1 is known to be cooked when1 after pricking the thick of the leg close to the 8drumstick10 the issuing liquid is white4 ,remarks4--7a7 ,the need of poaching poultry in a receptacle just large enough to hold the piece is accounted for as follows3 7#a7 ,the piece must be wholly immersed in the stock during the cooking process4 7#b7 ,as the liquor used is afterwards served as an accompanying sauce to the dish1 the less there is of it the more saturated does it become with the juices of the meat1 and1 consequently1 the better it is4 7b7 7#a7 ,the white stock used in poaching should be prepared beforehand1 and be very clear4 7#b7 ,if the piece of poultry were set to cook with the products constituting the stock1 even if these were more than liberally apportioned1 the result would be bad1 for inasmuch as a fowl1 for example1 can only take one and one-half hours1 at the most1 to cook1 and the time required for extracting the nutritious and aromatic principles from the constituents of the stock would be at least six hours1 it follows that the fowl would be cooking in little more than hot water1 and the resulting sauce would be quite devoid of savour4 #bej--,,po,,lings ,polings are1 practically speaking1 roasts1 for the cooking periods of each are the same1 except that the former are cooked entirely or almost entirely with butter4 ,they represent a simplified process of old cookery1 which consisted in enveloping the object to be treated1 after frying it1 in a thick coating of ,matignon4 ,it was then wrapped with thin slices of pork fat1 covered with buttered paper1 placed in the oven or on a spit1 and basted with melted butter while it cooked4 ,this done1 its grease was drained away1 and the vegetables of the matignon were inserted in the braising-pan wherein the piece had cooked1 or in a saucepan1 and were moistened with excellent ,madeira or highly seasoned stock4 ,then1 when the liquor had thoroughly absorbed the aroma of the vegetables1 it was strained1 and its grease was removed just before dishing up4 ,this excellent method is worthy of continued use in the case of large pieces of poultry4 ,preparation of ,poled ,meats4--,place in the bottom of a deep and thick receptacle1 just large enough to hold the piece to be poled1 a layer of raw matignon 7,no4 #bbg74 ,the meat or piece of poultry is placed on the vegetables after it has been well seasoned1 and is copiously sprinkled with melted butter2 cover the utensil1 and push it into an oven whose heat is not too fierce4 ,set it to cook gently in this way1 after the manner of a stew1 and frequently sprinkle with melted butter4 ,when the meats or the pieces of poultry are cooked1 the utensil is uncovered so that the former may acquire a fine colour2 then they are transferred to a dish which should be kept covered until taken to the table4 ,now add to the vegetables 7which must not be burned7 a sufficient quantity of brown veal stock 7,no4 #i71 transparent and highly seasoned2 set the whole to boil gently for ten minutes1 strain through a serviette1 carefully remove all grease from the poling stock and send it to the table in a sauceboat at the same time as the meat or poultry1 which1 by the bye1 is generally garnished4 ,remarks on ,polings4--,it is of paramount importance that these be not moistened during the process of cooking1 for in that case their savour would be the same as that of braised white meats4 ,nevertheless1 an exception may be made in the case of such feathered game as pheasants1 partridges1 and quails1 to which is added1 when nearly cooked1 a small quantity of burnt brandy4 ,it is also very important that the vegetables should not have their grease removed before their moistening stock is added to them4 ,the butter used in the cooking absorbs a large proportion of the savour of both the vegetables and the meat under treatment1 and1 to make good this loss1 it is essential that the moistening stock remain at least ten minutes in contact with the butter4 ,at the end of this time it may be removed without in the least impairing the aroma of the stock4 ,special ,polings known as 8,en ,casserole10 or 8,en ,cocotte40--,the preparations of butcher's meats1 of poultry1 or game1 known as 8en casserole0 or 8en cocotte10 are actual polings cooked in special earthenware utensils and served in the same4 ,generally1 preparations known as 8en casserole0 are simply cooked in butter1 without the addition of vegetables4 ,when the cooking is done1 the piece under treatment is withdrawn for a moment1 and some excellent brown veal stock 7,no4 #i7 is poured into the utensil4 ,this is left to simmer for a few minutes2 the superfluous butter is then removed2 the piece is returned to the earthenware utensil1 and it is kept hot1 without being allowed to boil1 until it is dished up4 ,for preparations termed 8en cocotte10 the procedure is the same1 except that the piece is garnished with such vegetables as mushrooms1 the bottoms of artichokes1 small onions1 carrots1 turnips1 c41 which are either turned or regularly pared1 and half cooked in butter before being used4 ,one should endeavour to use only fresh vegetables1 and these should be added to the piece constituting the dish in such wise as to complete their cooking with it4 ,the earthenware utensils used for this purpose improve with use1 provided they be cleaned with clean1 fresh water1 without any soda or soap4 ,if new utensils have to be used1 these should be filled with water1 which is set to boil1 and they should then undergo at least twelve hours' soaking4 ,for the prescribed time this water should be kept gently boiling1 and then the utensil should be well wiped and soaked anew1 in fresh water1 before being used4 #bea--,,the ,,saut,s ,what characterises the process we call 8saut0 is that the object treated is cooked dry--that is to say1 solely by means of a fatty substance such as butter1 oil1 or grease4 ,sauts are made with cut-up fowl or game1 or with butcher's meat suitably divided up for the purpose4 ,all products treated in this way must be frizzled--that is to say1 they must be put into the fat when it is very hot in order that a hardened coating may form around them which will keep their juices within4 ,this is more particularly desirable for red meats such as beef and mutton4 ,the cooking of fowl sauts must1 after the meats have been frizzled1 be completed on the stove or1 with lid off1 in the oven1 where they should be basted with butter after the manner of a roast4 ,the pieces are withdrawn from the utensil with a view to swilling the latter1 after which1 if they be put back into the sauce or accompanying garnish1 they should only remain therein a few moments or just sufficiently long to become properly warm4 ,the procedure is the same for game sauts4 ,sauts of butcher's meats 7red meats71 such as tournedos1 kernels1 cutlets1 fillets1 and noisettes1 are always effected on the stove2 the meats are frizzled and cooked with a small quantity of clarified butter4 ,the thinner and smaller they are1 the more rapidly should the frizzling process be effected4 ,when blood appears on the surface of their raw side1 they should be turned over2 when drops of blood begin to bedew their other side1 they are known to be cooked4 ,the swilling of the utensil obtains in all sauts4 ,after having withdrawn the treated product from the saucepan1 remove the grease and pour the condimentary liquid 7a wine71 that forms part of the accompanying sauce1 into the saucepan4 ,set to boil1 so that the solidified gravy lying on the bottom may dissolve1 and add the sauce2 or simply add the swilling liquid to the prepared sauce or accompanying garnish of the saut4 ,the utensil used must always be just large enough to hold the objects to be treated4 ,if it be too large1 the parts left uncovered by the treated meats burn1 and swilling is then impossible1 whence there results a loss of the solidified gravy which is an important constituent in the sauce4 ,sauts of white1 butcher's meats1 such as veal and lamb1 must also be frizzled in hot fat1 but their cooking must be completed gently on the side of the fire1 and in many cases with lid on4 ,preparations of a mixed nature1 which partly resemble sauts and partly braisings1 are also called sauts4 ,stews1 however1 is their most suitable name4 ,these dishes are made from beef1 veal1 lamb1 game1 c41 and they are to be found in ,part ,,ii4 under the headings ,estouffade2 ,goulash2 ,sauts3 ,chasseur1 ,marengo1 ,bourgeoise2 ,navarin2 ,civet2 c4 ,in the first stage of their preparation1 the meats are cut up small and fried like those of the sauts2 in the second1 slow cooking with sauce or garnish makes them akin to braised meats4 #c4 ,roasts1 ,grills1 ,fryings4 ,roasts4 ,of the two usual methods of roasting1 the spit will always be used in preference to the oven1 if only on account of the conditions under which the operation is effected1 and whatever be the kind of fuel used--wood1 coal1 or gas4 ,the reason of this preference is clear if it be remembered that1 in spite of every possible precaution during the progress of an oven roast1 it is impossible to avoid an accumulation of vapour around the cooking object in a closed oven4 ,and this steam is more particularly objectionable inasmuch as it is excessive in the case of delicately flavoured meats1 which latter are almost if not entirely impaired thereby4 ,the spitted roast1 on the contrary1 cooks in the open in a dry atmosphere1 and by this means retains its own peculiar flavour4 ,hence the unquestionable superiority of spitted roasts over the oven kind1 especially in respect of small feathered game4 ,in certain circumstances and places there is no choice of means1 and1 nolens volens1 the oven has to be used2 but1 in this case at least1 all possible precautions should be observed in order to counteract the effects of the steam above mentioned4 #beb--,,larding ,,bacon ,,for ,,roasts ,poultry and game to be roasted ought generally to be partly covered with a large thin slice of larding bacon1 except those pieces of game which in special cases are larded4 ,the object and use of these slices are not only to shield the fillets of fowl and game from the severe heat of the fires but also to prevent these from drying while the legs1 which the heat takes much longer to penetrate than the other parts1 are cooking4 ,the slices of bacon should therefore completely cover the breasts of fowl and game1 and they should be tied on to the latter by means of string4 ,in some cases roasts of butcher's meat are covered with layers of veal- or beef-fat1 the object of which is similar to that of the bacon prescribed above4 #bec--,,spitted ,,roasts ,the whole theory of roasts on the spit might be condensed as follows3-- ,in the case of butcher's meat1 calculate the intensity of the heat used according to the piece to be roasted1 the latter's size and quality1 and the time it has hung4 ,experience1 however1 is the best guide1 for any theory1 whatever be its exactness1 can only give the leading principles and general rules1 and cannot pretend to supply the place of the practised eye and the accuracy which are the result of experience alone4 ,nevertheless1 ,i do not say with ,brillat ,savarin that a roaster is born and not made2 ,i merely state that one may become a good roaster with application1 observation1 care1 and a little aptitude4 ,the three following rules will be found to cover all the necessary directions for spitted roasts3-- #a4 ,all red meats containing a large quantity of juice should be properly set1 and then1 according to their size1 made to undergo the action of a fire capable of radiating a very penetrating heat with little or no flame4 #b4 ,in the case of white meats1 whose cooking should be thorough1 the fire ought to be so regulated as to allow the roast to cook and colour simultaneously4 #c4 ,with small game the fuel should be wood1 but whatever fuel be used the fire ought to be made up in suchwise as to produce more flame than glowing embers4 #bed--,,oven ,,roasts ,the degree of heat used for each roast must be regulated according to the nature and size of the latter after the manner of spitted roasts4 ,an oven roast1 in the first place1 should always be placed on a meatstand1 and this should be of such a height that at no given moment during the cooking process the meat may come in contact with the juices and fat which have drained from it into the utensil beneath4 ,failing a proper stand1 a spit resting upon the edges of the utensil may be used4 ,no liquid of any kind1 gravy or water1 need be put in the baking-pan4 ,the addition of any liquid is rather prejudicial than otherwise1 since by producing vapour which hangs over the roast it transforms the latter into a stew4 ,remarks4--,whether spitted or in the oven1 a roast must always be frequently basted with a fatty substance1 but never with any other liquid4 #bee--,,the ,,gravy ,,of ,,roasts ,the real and most natural gravy for roasts is made from the swilling of the baking- or dripping-pan1 even if water be used as the diluent1 since the contents of these utensils represent a portion of the essential principles of the roast fallen from it in the process of cooking4 ,but to obtain this result neither the utensils nor the gravy ought to have burned2 the latter should merely have solidified1 and for this reason a roast cooked in a very fierce oven ought to be laid on a pan only just large enough to hold it1 so that the fat may not burn4 ,the swilling can in any case only produce a very small quantity of gravy1 consequently1 when it happens that a greater quantity is required1 the need is met beforehand by preparing a stock made from bones and trimmings of a similar nature to the roast for which the gravy is required4 ,the procedure for this is as follows3-- ,place the bones and trimmings in a pan with a little fat and literally roast them4 ,then transfer them to a saucepan1 moisten so as to cover with tepid1 slightly-salted water1 and add thereto the swillings of the pan wherein they were roasted4 ,boil1 skim1 and set to cook gently for three or four hours1 according to the nature of the products used4 ,this done1 almost entirely remove the grease1 strain through muslin1 and put aside for the purpose of swilling the dripping- or baking-pan of the roast4 ,swilling4--,having removed the roast from the spit or oven1 take off a portion of the grease from the baking- or dripping-pan1 and pour into it the required quantity of prepared gravy4 ,reduce the whole by half1 strain through muslin1 and almost entirely remove grease4 ,it is a mistake to remove all the grease from1 and to clarify1 the gravy of roasts4 ,treated thus they are certainly clearer and more sightly1 but a large proportion of their savour is lost1 and it should be borne in mind that the gravy of a roast is not a consomm4 ,in the matter of roast feathered game1 the accompanying gravy is supplied by the swilling of the utensil1 either with water or a small quantity of brandy4 ,this is a certain means of obtaining a gravy whose savour is precisely that of the game2 but occasionally veal gravy is used1 as its flavour is neutral1 and it therefore cannot impair the particular flavour of the reduced game gravy lying on the bottom of the utensil4 ,the use of stock prepared from the bones and trimmings of game similar to that constituting the dish is also common4 #bef--,,the ,,dressing ,,and ,,accompaniments ,,of ,,roasts ,as a rule1 a roast ought not to wait4 ,it ought only to leave the spit or oven in order to be served4 ,all roasts should be placed on very hot dishes1 slightly besprinkled with fresh butter1 and surrounded by bunches of watercress 7this is optional74 ,the gravy is invariably served separately4 ,roasts of butcher's meat and poultry are dished up as simply as possible4 ,small roasted game may be dished up on fried slices of bread-crumb masked with gratin stuffing 7,no4 #bjb74 ,when lemons accompany a roast1 they should be served separately4 ,pieces of lemon that have once served to garnish a dish must not be used1 for they have mostly been tainted by grease4 ,the medival custom of dishing game with the plumage has been abandoned4 ,roast feathered game l'anglaise is dished up with or without potato chips1 and the three adjuncts are gravy1 bread-crumbs1 and bread-sauce4 ,in northern countries game roasts are always accompanied either by slightly sugared stewed apples1 or by cherry or apricot jam4 #beg--;,,grills ,those culinary preparations effected by means of grilling belong to the order called cooking by concentration4 ,and1 indeed1 in almost all cases1 the great object of these operations1 ,i might even say the greatest object1 is the concentration1 in the centre1 of the juices and essences which represent1 most essentially1 the nutritive principles of the products cooked4 ,a grill1 which is1 in short1 but a roast on an open fire1 stands1 in my opinion1 as the remote starting-point1 the very genesis of our art4 ,it was the primval notion of our forefathers' infantile brains2 it was progress born of an instinctive desire to eat with greater pleasure2 and it was the first culinary method ever employed4 ,a little later1 and following naturally1 as it were1 upon this first attempt1 the spit was born of the grill2 gradually1 intelligence supplanted rude instinct2 reason began to deduce effects from supposed causes2 and thus cooking was launched forth upon that highroad along which it has not yet ceased steadily to advance4 ,fuel for ,grills4--,that mostly used1 and certainly the best for the purpose1 is live coal or small pieces of charcoal4 ,whatever fuel be used1 however1 it is essential that it produce no smoke1 even though the grill fire be ventilated by powerful blowers which draw the smoke off4 ,more especially is this necessary1 though ,i admit the contingency is rare1 when artificial ventilation has to be effected owing to the fire's burning in the open without the usual help of systematic draughts2 for if smoke occasioned by foreign substances or by the falling of the fat itself on to the glowing embers were not immediately carried away1 either artificially or by a convenient draught1 the grills would most surely acquire a very disagreeable taste therefrom4 ,the ,bed of ,charcoal4--,the arrangement of the bed of charcoal under the grill is of some importance1 and it must not only be regulated according to the size and kind of the products to be grilled1 but also in such wise as to allow of the production of more or less heat under given circumstances4 ,the bed should therefore be set in equal layers in the centre1 but varying in thickness according as to whether the fire has to be more or less fierce2 it should also be slightly raised on those sides which are in contact with the air1 in order that the whole burning surface may radiate equal degrees of heat4 ,the grill must always be placed over the glowing fuel in advance1 and it should be very hot when the objects to be grilled are placed upon it1 otherwise they would stick to the bars1 and would probably be spoiled when turned4 ,grills ,classified4 ,grills may be divided into four classes1 of which each demands particular care4 ,they are3 7#a7 ,red-meat grills 7beef and mutton72 7#b7 ,white-meat grills 7veal1 lamb1 poultry72 7#c7 ,fish2 7#d7 ,grills coated with butter and bread-crumbs4 #beh--,,red ,,meat ,,grills ,i submit as a principle that the golden rule in grills is to strictly observe the correct degree of heat which is proper to each treated object1 never forgetting that the larger and richer in nutrition the piece of meat1 the quicker and more thorough must be its initial setting4 ,i have already explained1 under braisings1 the part played by1 and the use of1 rissoling or setting2 but it is necessary to revert to this question and its bearing upon grills4 ,if large pieces of meat 7beef or mutton7 are in question1 the better their quality and the richer they are in juices1 the more resisting must be the rissoled coating they receive4 ,the pressure of the contained juices upon the rissoled coating of this meat will be proportionately great or small according to whether the latter be rich or poor1 and this pressure will gradually increase with the waxing heat4 ,if the grill fire be so regulated as to ensure the progressive penetration of heat into the cooking object1 this is what happens3-- ,the heat1 striking that surface of the meat which is in direct communication with the fire1 penetrates the tissues1 and spreads stratiformly through the body1 driving the latter's juices in front of it4 ,when these reach the opposite1 rissoled1 or set side of the meat1 they are checked1 and thereupon1 absorbing the incoming heat1 effect the cooking of the inner parts4 ,of course1 if the piece of meat under treatment is very thick1 the fierceness of the fire should be proportionately abated the moment the initial process of rissoling or setting of the meat's surface has been effected1 the object being to allow the heat to penetrate the cooking body more regularly4 ,if the fierceness of the fire were maintained1 the rissoled coating on the meat would probably char1 and the resulting thickness of carbon would so successfully resist the passage of any heat into the interior that1 in the end1 while the meat would probably be found to be completely burnt on the outside1 the inside would be quite raw4 ,if somewhat thinner pieces are in question1 a quick rissoling of their surfaces over a fierce fire1 and a few minutes of subsequent cooking1 will be all they need4 ,no alteration in the intensity of the fire need be sought in this case4 ,examples4--,a rumpsteak or ,chteaubriand1 in order to be properly cooked1 should first have its outsides rissoled on a very fierce fire with a view to preserving its juices1 after which cooking may proceed over a moderate fire so as to allow of the gradual penetration of the heat into the centre of the body4 ,small pieces such as tournedos1 small fillets1 noisettes1 chops1 may1 after the preliminary process of outside rissoling1 be cooked over the same degree of heat as effected the latter1 because the thickness of meat to be penetrated is less4 ,the ,care of ,grills while ,cooking4--,before placing the meats on the grill1 baste them slightly with clarified butter1 and repeat this operation frequently during the cooking process1 so as to avoid the possible drying of the rissoled surfaces4 ,grilled red meat should always be turned by means of special tongs1 and great care should be observed that its surface be not torn or pierced1 lest the object of the preliminary precautions be defeated1 and the contained juices escape4 ,time of ,cooking4--,this1 in the case of red meats1 is arrived at by the following test3 if1 on touching the meat with one's finger1 the former resist any pressure1 it is sufficiently cooked3 if it give1 it is clear that in the centre1 at least1 the reverse is the case4 ,the most certain sign1 however1 that cooking has been completed is the appearance of little beads of blood upon the rissoled surface of the meat4 #bei--,,white-,,meat ,,grills ,that superficial rissoling which is so necessary in the case of red meats is not at all so in the case of white1 for in the latter there can be no question of the concentration of juices1 since these are only present in the form of albumen--that is to say1 in the form of juices 8in the making10 so to speak1 which is peculiar to veal and lamb4 ,for this kind of grills keep a moderate fire1 so that the cooking and colouring of the meat may take place simultaneously4 ,white-meat grills should be fairly often basted by means of a brush1 with clarified butter1 while cooking1 lest their outsides dry4 ,they are known to be cooked when the juice issuing from them is quite white4 #bfj--;,,fish ,,grills ,use a moderate fire with these1 and only grill after having copiously sprinkled them with clarified butter or oil4 ,sprinkle them similarly while cooking4 ,a grilled fish is cooked when the bones are easily separated from the meat4 ,except for the fatty kind1 such as mackerel1 red mullet1 or herrings1 always roll fish to be grilled in flour before sprinkling them with melted butter4 ,the object of so doing is to give them a golden external crust1 which1 besides making them more sightly1 keeps them from drying4 #bfa--,,the ,,grilling ,,of ,,products ,,coated ,,with ,,butter ,,and ,,bread-,,crumbs ,these grills generally consist of only small objects2 they must be effected on a very moderate fire1 with the view of enabling them to cook and acquire colour simultaneously4 ,they should also be frequently besprinkled with clarified butter1 and turned with care1 so as not to break their coating1 the object of which is to withhold their contained juices4 #bfb--;,,fryings ,frying is one of the principal cooking processes1 for the number of preparations that are accomplished by its means is very considerable4 ,its procedure is governed by stringent laws and rules which it is best not to break1 lest the double danger of failure and impairment of material be incurred4 ,the former is easily averted if one is familiar with the process1 and pays proper attention to it1 while the latter is obviated by precautions which have every raison d'tre1 and the neglect of which only leads to trouble4 ,the question of the kind of utensil to employ is not so immaterial as some would think1 for very often accidents result from the mere disregard of the importance of this matter4 ,very often imprudence and bluster on the part of the operator may be the cause of imperfections1 the greatest care being needed in the handling of utensils containing overheated fat4 ,utensils used in frying should be made of copper1 or other resisting metal2 they should be in one piece1 oval or round in shape1 and sufficiently large and deep to allow1 while only half-filled with fat1 of the objects being properly affected by the latter4 ,the necessity of this condition is obvious1 seeing that if the utensil contain too much fat the slightest jerking of it on the stove would spill some of the liquid1 and the operator would probably be badly burnt4 ,finally1 utensils with vertical sides are preferable to those with the slanting kind2 more especially is this so in large kitchens where1 the work involving much frying1 capacious receptacles are required4 #bfc--;,,frying ,,fat--,,its ,,preparation ,any animal or vegetable grease is suitable for frying1 provided it be quite pure and possess a resisting force allowing it to reach a very high temperature without burning4 ,but for frying on a large scale1 the use of cooked and clarified fats1 such as the fat of 8pot-au-feu0 and roasts1 should be avoided4 ,a frying medium is only perfect when it is able to meet the demands of a protracted operation1 and consists of fresh or raw fats1 chosen with care and thoroughly purified by cooking4 ,under no circumstances may butter be used for frying on a large scale1 seeing that1 even when thoroughly purified1 it can only reach a comparatively low degree of heat4 ,it may be used only for small1 occasional fryings4 ,the fat of kidney of beef generally forms the base of the grease intended for frying on a large scale4 ,it is preferable to all others on account of its cheapness and the great length of time it can be worked1 provided it receives the proper care4 ,veal-fat yields a finer frying medium1 but its resistance is small1 and it must1 moreover1 always be strengthened with the fat of beef4 ,mutton-fat should be deliberately discarded1 for1 if it happen to be that of an old beast1 it smells of tallow1 and1 if it be that of a young one1 it causes the hot grease to foam and to overflow down the sides of the utensil1 this leading to serious accidents4 ,pork-fat is also used for frying1 either alone1 or combined with some other kind4 ,in brief1 the fat of kidney of beef is that which is best suited to fryings on a large scale4 ,ordinary household frying1 which does not demand a very resisting grease1 may well be effected by means of the above1 combined with an equal quantity of veal-fat1 or a mixture composed of the fat of kidney of beef1 veal1 and pork in the proportions of one-half1 one-quarter1 and one-quarter respectively4 ,the grease used for frying ought not only to be melted down1 but also thoroughly cooked1 so that it may be quite pure4 ,if insufficiently cooked1 it foams on first being used1 and so demands all kinds of extra precautions1 which only cease to be necessary when constant heating at last rectifies it4 ,moreover1 if it be not quite pure1 it easily penetrates immersed solids and makes them indigestible4 ,all grease used in frying should first be cut into pieces and then put into the saucepan with one pint of water per every ten lbs4 ,the object of the water is to assist in the melting1 and this it does by filtering into the grease1 vaporising1 and thereby causing the latter to swell4 ,so long as the water has not completely evaporated1 the grease only undergoes the action of liquefaction1 i4e41 the dissolution of its molecules2 but its thorough cooking process1 ending with its purification1 only begins when all the water is gone4 ,the grease is cooked when 7#a7 the membranes which enveloped it alone remain intact and are converted into greaves2 7#b7 it gives off smoke which has a distinct smell4 ,at this stage it has reached such a high temperature that it is best to remove it from the fire for about ten minutes1 so that it may cool2 then it must be strained through a sieve1 or a coarse towel1 which must be tightly twisted4 #bfd--,,the ,,various ,,degrees ,,of ,,heat ,,reached ,,by ,,the ,,frying ,,medium1 ,,and ,,their ,,application ,the temperature reached by a frying medium depends upon the latter's constituents and its purity4 ,the various degrees may be classified as moderately hot1 hot1 very hot4 ,the expression 8boiling hot0 is unsuitable1 seeing that fat never boils4 ,butter 7an occasional frying medium7 cannot overreach #bdh ,f4 without burning1 whereas if it be thoroughly purified it can attain from #bfi to #bge ,f4--a temperature which is clearly below what would be needed for work on a large scale4 ,animal greases used in ordinary frying reach from #bge to #bhd ,f4 when moderately hot1 #cbj ,f4 when hot1 and #cef ,f4 when very hot2 in the last case they smoke slightly4 ,pork-fat 7lard71 when used alone1 reaches #cib ,f4 without burning4 ,very pure goose dripping withstands #dbh ,f42 and1 finally1 vegetable fats may reach1 without burning1 #dhb ,f4 in the case of cocoa-nut butter1 #eah ,f4 with ordinary oils1 and #eed in the case of olive oil4 ,the temperature of ordinary frying fat may be tested thus3 it is moderately hot when1 after throwing a sprig of parsley or a crust of bread into it1 it begins to bubble immediately2 it is hot if it crackles when a slightly moist object is thrust into it2 it is very hot when it gives off a thin white smoke perceptible to the smell4 ,the first temperature1 8moderately hot10 is used 7#a7 for all products containing vegetable water the complete evaporation of which is necessary2 7#b7 for fish whose volume exacts a cooking process by means of penetration1 previous to that with concentration4 ,in the first degree of heat with which it is used the frying fat therefore only effects a kind of preparatory operation4 ,the second temperature1 8hot10 is used for all products which have previously undergone an initial cooking process in the first temperature1 either for evaporation or penetration1 and its object is either to finish them or to cover them with a crimped coating4 ,it is also applicable to those products upon which the frying fat must act immediately by concentration--that is to say1 by forming a set coating around them which prevents the escape of the contained substances4 ,objects treated with this temperature are3 all those pans l'anglaise or covered with batter1 such as various croquettes1 cromesquis1 cutlets1 and collops la ,villeroy1 fritters of all kinds1 fried creams1 c4 ,in this case the frying medium acts by setting1 which in certain cases is exceedingly necessary4 #a4 ,if the objects in question are pans l'anglaise1 i4e41 dipped in beaten eggs and rolled in bread-crumbs1 the sudden contact of the hot grease converts this coating of egg and bread-crumbs into a resisting crust1 which prevents the escape of the substances and the liquefied sauce contained within4 ,if these objects were plunged in a fat that was not sufficiently hot1 the coating of egg and bread-crumbs would not only imbibe the frying medium1 but it would run the risk of breaking1 thereby allowing the escape of the very substances it was intended to withhold4 #b4 ,the same holds with objects treated with batter4 ,hence the absolute necessity of ensuring that setting which means that the covering of batter solidifies immediately4 ,as the substances constituting these various dishes are cooked in advance1 it follows that their second heating and the colouring of the coating 7egg and bread-crumbs or batter7 take place at the same time and in a few minutes4 ,the third temperature1 8very hot10 is used 7#a7 for all objects that need a sharp and firm setting2 7#b7 for all small objects the setting of which is of supreme importance1 and whose cooking is effected in a few minutes1 as in the case of whitebait4 #bfe--;,,frying ,,medium ,,for ,,fish ,every frying medium1 used for work on a large scale1 which has acquired a too decided colouring through repeated use1 may serve in the preparation of fish even until its whole strength is exhausted4 ,oil is best suited to the frying of fish1 especially the very small kind1 owing to the tremendous heat it can withstand without burning1 for this heat guarantees that setting which is so indispensable4 ,except in this case1 however1 the temperature of the frying medium should be regulated strictly in accordance with the size of the fish to be fried1 in order that its cooking and colouring may be effected simultaneously4 ,except ,nonats and whitebait1 which are simply rolled in flour1 fish to be fried are previously steeped in slightly salted milk and then rolled in flour4 ,from this combination of milk and flour there results a crisp coating which withholds those particular principles that the fish exude while cooking4 ,when finished1 fried fish are drained1 dried1 slightly salted1 and dished on a serviette or on paper1 with a garnish of fried parsley-sprays and sections of channelled lemon4 #bff--,,the ,,quantity ,,of ,,the ,,frying ,,medium ,this should always be in proportion to the quantity or size of the objects to be fried1 bearing in mind that these must always be entirely submerged4 ,without necessarily exaggerating1 the quantity should invariably be rather in excess of the requirements1 and for this reason1 viz41 the greater the amount of fat1 the higher will be the temperature reached1 and the less need one fear a sudden cooling of the fat when the objects to be treated are immersed4 ,this sudden cooling is often the cause of great trouble1 unless one be working over a fire of such fierceness that the fat can return in a few seconds to the temperature it was at before the objects were immersed4 #bfg--,,the ,,care ,,of ,,the ,,frying ,,medium ,every time a frying fat is used it should1 after having been melted1 be strained through a towel1 for the majority of objects which it has served to cook must have left some particles behind them which might prove prejudicial to the objects that are to follow4 ,objects that are 8pans0 always leave some raspings1 for instance1 which in time assume the form of black powder1 while those that have been treated with flour likewise drop some of their coating1 which1 in accumulating1 produces a muddy precipitate on the bottom of the utensil4 ,not only do these foreign substances disturb the clearness of the fat and render it liable to burn1 but they are exceedingly detrimental to the objects that are treated later4 ,therefore1 always strain the fat whenever it is used--in the first place because the proper treatment of the objects demands it1 and1 secondly1 because its very existence as a serviceable medium depends upon this measure4 #bfh--;,,gratins ,this culinary operation plays a sufficiently important part in the work to warrant my detailing at least its leading points4 ,the various kinds of the order 8,gratins0 are 7#a7 the ,complete ,gratin2 7#b7 the ,rapid ,gratin2 7#c7 the ,light ,gratin2 7#d7 ,glazing1 which is a form of ,rapid ,gratin4 #bfi--;,,complete ,,gratin ,this is the first example of the series2 it is that whose preparation is longest and most tiresome2 for its principal constituent1 whatever this is1 must be completely cooked4 ,its cooking must moreover be coincident with the reduction of the sauce1 which is the base of the gratin1 and with the formation of the gratin proper1 i4e41 the crimped crust which forms on the surface and is the result of the combination of the sauce with the raspings and the butter1 under the direct influence of the heat4 ,in the preparation of complete gratin1 two things must be taken into account3--7#a7 ,the nature and size of the object to be treated1 and 7#b7 the degree of heat which must be used in order that the cooking of the object1 the reduction of the sauce1 and the formation of the gratin may be effected simultaneously4 ,the base of complete gratin is almost invariably ordinary or ,lenten duxelle sauce 7,no4 #bbc71 in accordance with the requirements4 ,the object to be treated with the gratin is laid on a buttered dish1 surrounded with slices of raw mushrooms and chopped shallots1 and covered with duxelle sauce4 ,the surface is then sprinkled with raspings1 and copiously moistened with melted butter4 ,should the piece be large1 the amount of sauce used will be proportionately greater1 and the reverse1 of course1 applies to medium or smaller sizes4 ,take note of the following remarks in the making of complete gratins3-- #a4 ,if too much sauce were used in proportion to the size of the object1 the latter would cook and the gratin form before the sauce could reach the correct degree of consistence by means of reduction4 ,hence it would be necessary to reduce the sauce still further on the stove1 and thereby give rise to steam which would soften the coating of the gratin4 #b4 ,if the sauce used were insufficient1 it would be reduced before the cooking of the object had been effected1 and1 more sauce having to be added1 the resulting gratin would be uneven4 #c4 ,the larger the piece1 and consequently the longer it takes to cook1 the more moderate should be the heat used4 ,conversely1 the smaller it is1 the fiercer should the fire be4 ,when withdrawing the gratin from the oven squeeze a few drops of lemon-juice over it1 and besprinkle it with chopped parsley4 #bgj--,,rapid ,,gratin ,proceed as above1 with duxelle sauce1 but the products treated with it1 viz41 meats1 fish1 or vegetables1 are always cooked and warmed in advance4 ,all that is required1 therefore1 is to effect the formation of the gratin as quickly as possible4 ,to do this1 cover the object under treatment with the necessary quantity of salt1 besprinkle with raspings and butter1 and set the gratin to form in a fierce oven4 #bga--,,light ,,gratin ,this is proper to farinaceous products1 such as macaroni1 lazagnes1 noodles1 gnocchi1 c41 and consists of a combination of grated cheese1 raspings1 and butter4 ,in this case1 again1 the only end in view is the formation of the gratin coating1 which must be evenly coloured1 and is the result of the cheese melting4 ,a moderate heat is all that is wanted for this kind of gratin4 ,also considered as light gratins are those which serve as the complement of stuffed vegetables such as tomatoes1 mushrooms1 egg-plant1 and cucumber4 ,with these the gratin is composed of raspings sprinkled with butter or oil1 and it is placed in a more or less fierce heat according to whether the vegetables have already been cooked or partially cooked1 or are quite raw4 #bgb--;,,glazings ,these are of two kinds--they either consist of a heavily buttered sauce1 or they form from a sprinkling of cheese upon the sauce with which the object to be glazed is covered4 ,in the first case1 after having poured sauce over the object to be treated1 place the dish on another dish containing a little water4 ,this is to prevent the sauce decomposing and boiling4 ,the greater the quantity of butter used1 the more intense will be the heat required1 in order that a slight golden film may form almost instantaneously4 ,in the second case1 the sauce used is always a ,mornay 7,no4 #ia74 ,cover the object under treatment with the sauce1 besprinkle with grated cheese and melted butter1 and place in fairly intense heat1 so that a slight golden crust may form almost immediately1 this crust being the result of the combined cheese and butter4 #bgc--;,,blanchings ,the essentially unsuitable term blanchings is applied in the culinary technology of ,france to three classes of operations which entirely differ one from the other in the end they have in view4 #a4 ,the blanching of meats4 #b4 ,the blanching1 or1 better1 the parboiling of certain vegetables4 #c4 ,the blanching of certain other vegetables1 which in reality amounts to a process of cooking4 ,the blanching of meats obtains mostly in the case of calf's head and foot and the sweet-bread of veal1 sheep's and lambs' trotters1 and lamb's sweet-bread4 ,these meats are first set to soak in cold1 running water until they have quite got rid of the blood with which they are naturally saturated4 ,they are then placed on the fire in a saucepan containing enough cold water to abundantly cover them1 and the water is gradually brought to the boil4 ,for calf's head or feet1 boiling may last for fifteen or twenty minutes2 veal sweet-bread must not boil for more than ten or twelve minutes2 while lamb sweet-bread is withdrawn the moment the boil is reached4 ,as soon as blanched1 the meats are cooled in plenty of fresh water before undergoing their final treatment4 ,the blanching of cocks' combs is exceptional in this1 namely1 that after the combs have been cleansed of blood--that is to say1 soaked in cold water1 they are placed on the fire in cold water1 the temperature of which must be carefully kept below #aac ,f4 ,when this degree is approached1 take the saucepan off the fire and rub each comb with a cloth1 dusted with table-salt1 in order to remove the skins2 then cool the combs with fresh water before cooking them4 ,many people use the blanching process with meats intended for 8blanquette0 or 8fricasse40 ,i regard this procedure as quite erroneous1 as also the preliminary soaking in cold water4 ,if the meats or pieces of poultry intended for the above-mentioned preparations be of a good quality 7and no others should be used71 they need only be set to cook in cold water1 or cold stock1 and gradually brought to the boil1 being stirred repeatedly the while4 ,the scum formed should be carefully removed1 and1 in this way1 perfectly white meats and stock1 with all their savour1 are obtained4 ,as to meats or pieces of poultry of an inferior quality1 no soaking and no blanching can make good their defects4 ,whichever way they are treated they remain dry1 gray1 and savourless4 ,it is therefore simpler and better to use only the finest quality goods4 ,an excellent proof of the futility of soaking and blanching meats intended for 8fricasses0 and 8blanquettes0 lies in the fact that these very meats1 if of good quality1 are always perfectly white when they are braised1 poled1 or roasted1 notwithstanding the fact that these three operations are less calculated to preserve their whiteness than the kind of treatment they are subjected to in the case of 8blanquettes0 and 8fricasses40 ,mere routine alone can account for this practice of soaking and blanching meats--a practice that is absolutely condemned by common sense4 ,the term 8blanching0 is wrongly applied to the cooking of green vegetables1 such as ,french beans1 green peas1 ,brussels sprouts1 spinach1 c4 ,the cooking of these1 which is effected by means of boiling salted water1 ought really to be termed 8 l'anglaise40 ,all the details of the procedure1 however1 will be given when ,i deal with the vegetables to which the latter apply4 ,lastly1 under the name of 8blanching10 there exists another operation which consists in partly cooking certain vegetables in plenty of water1 in order to rid them of any bitter or pungent flavour they may possess4 ,the time allowed for this blanching varies according to the age of the vegetables1 but when the latter are young and in season1 it amounts to little more than a mere scalding4 ,blanching is chiefly resorted to for lettuce1 chicory1 endives1 celery1 artichokes1 cabbages1 and the green vegetables2 carrots1 turnips1 and small onions when they are out of season4 ,in respect of vegetable-marrows1 cucumbers1 and chow-chow1 blanching is often left to the definite cooking process1 which should then come under the head of the 8 l'anglaise0 cooking4 ,after the process of blanching1 the vegetables ,i have just enumerated are always cooled--that is to say1 steeped in cold water until they are barely lukewarm4 ,they are then left to drain on a sieve1 previous to undergoing the final cooking process to which they are best suited1 this generally being braising4 #f4 ,vegetables and ,garnishes ,various ,preparations4 #bgd--,,the ,,treatment ,,of ,,dry ,,vegetables ,it is wrong to soak dry vegetables4 ,if they are of good quality1 and the produce of the year1 they need only be put into a saucepan with enough cold water to completely cover them1 and with one oz4 of salt per five quarts of water4 ,set to boil gently1 skim1 add the aromatic garnish1 quartered carrots1 onions1 with or without garlic cloves1 and a faggot1 and set to cook gently with lid on4 ,remarks4--,if the vegetables used are old or inferior in quality1 they might be put to soak in soft water2 but this only long enough to swell them slightly1 i4e41 about one and one-half hours4 ,a prolonged soaking of dry vegetables may give rise to incipient germination1 and this1 by impairing the principles of the vegetables1 depreciates the value of the food1 and may even cause some harm to the consumer4 #bge--;,,braised ,,vegetables ,vegetables to be braised must be first blanched1 cooled1 pared1 and strung4 ,garnish the bottom of a saucepan with blanched pork-rind1 sliced carrots and onions1 and a faggot1 and cover the sides of the utensil with thin slices of bacon4 ,lay the vegetables upon the prepared litter1 and leave them to sweat in the oven for about ten minutes with lid on4 ,the object of this oven-sweating is to expel the water4 ,now moisten enough to cover with white stock1 and set to cook gently4 ,this done1 drain1 remove string1 and cut to the shape required4 ,lay them in a sautpan1 and1 if they are to be served soon1 cover them with their reduced stock from which the grease has been removed4 ,if they are prepared in advance1 simply put them aside in suitable basins1 cover them with their cooking-liquor1 which should be strained over them1 boiling1 and without its grease removed1 and cover with buttered paper4 ,adjuncts to ,braised ,vegetables ,according to the case1 the adjunct is either the braising-liquor1 reduced and with all grease removed1 or the same completed by means of an addition of meat-glaze4 ,occasionally1 it may be the braising-liquor slightly thickened with half-glaze and finished with butter and the juice of a lemon4 #bgf--,,leason ,,of ,,green ,,vegetables ,,with ,,butter ,first thoroughly drain the vegetables and toss them over the fire for a few minutes1 in order to completely rid them of their moisture4 ,season according to the kind of vegetable2 add the butter away from the fire1 and slightly toss1 rolling the saucepan meanwhile on the stove with the view of effecting the leason by means of the mixing of the butter with the treated vegetables4 #bgg--,,leason ,,of ,,vegetables ,,with ,,cream ,vegetables to be treated in this way must be kept somewhat firm4 ,after having thoroughly drained them1 put them into a saucepan with enough boiling fresh cream to well moisten without covering them4 ,finish their cooking process in the cream1 stirring occasionally the while4 ,when the cream is almost entirely reduced1 finish1 away from the fire1 with a little butter4 ,the leason may be slightly stiffened1 if necessary1 by means of a few tablespoonfuls of cream sauce4 #bgh--,,vegetable ,,creams ,,and ,,pur,,es ,pures of dry and farinaceous vegetables may be obtained by rubbing the latter through a sieve4 ,put the pure into a sautpan1 and dry it over a brisk fire1 adding one and one-half oz4 of butter per pint of pure2 then add milk or cream in small quantities at a time1 until the pure has reached the required degree of consistence4 ,for pures of aqueous vegetables1 such as ,french beans1 cauliflowers1 celery1 c41 a quarter of their volume of mashed potatoes should be added to them in order to effect their leason4 ,in the case of vegetable creams1 substitute for the thickening of mashed potatoes an equivalent quantity of succulent and stiff ,bchamel sauce4 #bgi--;,,garnishes ,in cookery1 although garnishes only play a minor part1 they are1 nevertheless1 very important1 for1 besides being the principal accompaniments to dishes1 they are very often the adornment thereof1 while it frequently happens that their harmonious arrangement considerably helps to throw the beauty of a fine joint or bird into relief4 ,a garnish may consist of one or more products4 ,be this as it may1 its name1 as a rule1 distinctly denotes1 in a word1 what it is and how it is made4 ,in any case1 it should always bear some relation to the piece it accompanies1 either in the constituents of its preparation or with regard to the size of the piece constituting the dish4 ,i merely add that1 since the constituents of garnishes are strictly denoted by the name the latter bear1 any addition of products foreign to their nature would be a grave mistake4 ,likewise1 the omission of any constituent is to be avoided1 as the garnish would thereby be out of keeping with its specified character4 ,only in very exceptional circumstances should any change of this kind be allowed to take place4 ,the constituents of garnishes are supplied by vegetables1 farinaceous products1 quenelles of all kinds1 cocks' combs and kidneys1 truffles and mushrooms1 plain or stuffed olives1 molluscs 7mussels or oysters71 shell-fish 7crayfish1 shrimps1 lobster1 c471 butcher's supplies1 such as lamb's sweet-bread1 calf's brains1 and calf's spine-marrow4 ,as a rule1 garnishes are independent of the dish itself--that is to say1 they are prepared entirely apart4 ,at other times they are mixed with it1 playing the double part of garnish and condimentary principle1 as in the case of ,matelotes1 ,compotes1 ,civets1 c4 ,vegetables for garnishing are fashioned and treated in accordance with the use and shape implied by the name of the dish1 which should always be the operator's guide in this respect4 ,the farinaceous ones1 the molluscs and shell-fish1 undergo the customary preparation4 ,i have already described 7,chapter ,x47 the preparation of quenelles and forcemeats for garnishing4 ,other recipes which have the same purpose will be treated in their respective order4 ,,part ,,ii ,,recipes ,,and ,,modes ,,of ,,procedure ,in ,part ,i4 of this work ,i treated of the general principles on which the science of cookery is founded1 and the leading operations constituting the basis of the work4 ,in ,part ,,ii4 ,i shall proceed from the general to the particular--in other words1 ,i shall set forth the recipes of every dish ,i touch upon1 its method of preparation1 and its constituent parts4 ,with the view of making reference as easy as possible1 without departing from a certain logical order1 ,i have adopted the method of classifying these recipes in accordance with the position the dishes they represent hold in the ordinary menu1 and thus1 starting with the hors-d'uvres1 ,i go straight on to the dessert4 ,i was compelled1 however1 to alter my plan in the case of eggs1 which never appear on the menu of a dinner save in ,lent4 ,these ,i have therefore placed immediately after the hors-d'uvres1 which1 like eggs1 should only be served at luncheons1 for reasons ,i shall explain later4 ,it will be seen that ,i have placed the ,savouries before the ,entremets1 instead of after the ,ices1 as is customary in ,england4 ,my reason for this apparent anomaly is that ,i consider it a positive gastronomical heresy to eat fish1 meats1 fowl-remains1 c41 after delicate ,entremets and ,ices1 the subtle flavour of the latter1 which form such an agreeable item in a dinner1 being quite destroyed by the violent seasoning of the former4 ,moreover1 the very pretext brought forward in support of this practice1 so erroneous from the gastronomical standpoint1 namely1 8that after a good dinner it is necessary to serve something strange and highly seasoned1 in order to whet the diner's thirst10 is its own condemnation4 ,for1 if appetite is satiated and thirst is quenched1 it follows that the consumer has taken all that is necessary4 ,therefore1 anything more that he may be stimulated to take will only amount to excess1 and excess in gastronomy1 as in everything else1 is a fault that can find no excuse4 ,at all events1 ,i could agree to no more than the placing of the ,savouries before mild ,entremets1 and1 even so1 the former would have to consist of light1 dry preparations1 very moderately seasoned1 such as ,paillettes with ,parmesan1 various kinds of dry biscuits1 and small tartlets garnished with cheese souffl4 ,in short1 if ,i expressed my plain opinion on the matter1 ,i should advise the total suppression of ,savouries in a dinner4 ,,chapter ,,xi ,,hors-,d',,uvres ,general ,remarks ,the preparations described hereafter all belong to the order of cold hors-d'uvres4 ,i did not deem it necessary to touch upon the hot kind1 for1 apart from the fact that these are very seldom served in ,england1 at least under the head of hors-d'uvres1 they are mostly to be found either among the hot ,entres or the ,savouries proper4 ,generally speaking1 hors-d'uvres should only form part of a meal that does not comprise soup1 while the rule of serving them at luncheons only ought to be looked upon as absolute4 ,it is true that restaurants la carte deliberately deviate from this rule1 but it should be remembered1 in their case1 that1 in addition to the fact that 8hors-d'uvres de luxe10 such as caviare1 oysters1 plovers' and lapwings' eggs1 c41 are mostly in question1 they also find the use of hors-d'uvres expedient if only as a means of whiling away the customers' time during the preparation of the various dishes that may have been ordered4 ,moreover1 the hors-d'uvres enumerated are not subject to the same objection as those composed of fish1 salads1 and marinaded vegetables4 ,the use of cold hors-d'uvres in these special cases is thus1 to a certain extent1 justified1 but it is nevertheless to be regretted that an exception of this kind should degenerate into a habit1 and that it should be made to prevail under circumstances which1 in themselves1 are insufficient warrant for the abuse4 ,in ,russia it is customary to have a sideboard in a room adjoining the dining-room1 dressed with all kinds of special pastries1 smoked fish1 and other products1 and these the diners partake of1 standing1 together with strong liqueurs1 before taking their seats at the table4 ,the general name given to the items on the sideboard is 8,zakouski40 ,caterers and hotel-keepers in different parts of the world1 more zealous than judicious1 introduced the custom of the zakouski without allowing for the differences of race1 which are due1 to some extent1 to the influence of climate2 and at first1 probably owing to everybody's enthusiasm for things ,russian1 the innovation enjoyed a certain vogue1 in spite of the fact that1 in many cases1 the dishes served resembled the ,zakouski in name alone1 and consisted of cold and very ordinary hors-d'uvres1 served at the dining-table itself4 ,at length the absurdity of investing such common things as hors-d'uvres with an exotic title began to be perceived1 and nowadays the occasions are rare when the ,russian term is to be found on a menu2 nevertheless1 the custom unfortunately survives4 ,for my own part1 ,i regard cold hors-d'uvres as quite unnecessary in a dinner2 ,i even consider them counter to the dictates of common sense1 and they are certainly prejudicial to the flavour of the soup that follows4 ,at the most1 caviare might be tolerated1 the nutty taste of which1 when it is quite fresh1 can but favourably impress the consumer's palate1 as also certain fine oysters1 provided they be served with very dry ,rhine wine or white ,bordeaux4 ,but ,i repeat that hors-d'uvres consisting of any kind of fish1 salad1 marinaded vegetables1 c41 should be strictly proscribed from the items of a dinner4 ,the custom of serving cold hors-d'uvres at lunch is1 on the contrary1 not only traditional1 but indispensable1 and their varied combinations1 thrown into relief by tasteful and proper arrangement1 besides lending a cheerful aspect to the table1 beguile the consumer's attention and fancy from the very moment of his entering the dining-room4 ,it has been said1 with reason1 that soups should foretell the dominant note of the whole dinner1 and cold hors-d'uvres should in the same way reveal that of a luncheon4 ,possibly it was with a sense of the importance of hors-d'uvres1 from this standpoint1 that their preparation was transferred from the office 7the exclusive concern whereof used1 formerly1 to be the hors-d'uvres7 to the kitchen4 ,the results of this change manifested themselves immediately in prodigious variations and transformations of the hors-d'uvres1 both in respect of their preparation and dishing-up1 so much so1 indeed1 that perhaps in no other department of culinary art has there been such progress of recent years4 ,their variety is infinite1 and it would be impossible to compute1 even approximately1 the number of combinations an ingenious artist could effect in their preparation1 seeing that the latter embraces almost every possible use of every conceivable esculent product4 ,well may it be said that a good hors-d'uvrier is a man to be prized in any kitchen1 for1 although his duties do not by any means rank first in importance1 they nevertheless demand in him who performs them the possession of such qualities as are rarely found united in one person1 viz41 reliable and experienced taste1 originality1 keen artistic sense1 and professional knowledge4 ,the hors-d'uvrier should be able to produce something sightly and good out of very little1 and the beauty and attractiveness of a hors-d'uvre should depend to a much greater degree upon his work and the judicious treatment of his material than upon the nature of the latter4 ,preparation for ,hors-d'uvres #bhj--;,,butters ,,and ,,creams ,the seasoning of butters for hors-d'uvres is effected when dishing them up4 ,when prepared in advance1 they ought to be placed in a bowl and put aside somewhere in the cool1 covered with a piece of clean paper4 #bha--;,,anchovy ,,butter ,wash twelve or fifteen anchovies in cold water1 and dry them thoroughly4 ,remove the fillets from the bones1 pound them smoothly with four oz4 of butter1 rub the whole through a fine sieve1 smooth it with a spoon1 and put it aside4 #bhb--;,,caviare ,,butter ,pound three oz4 of pressed caviare with four oz4 of butter1 and rub through a fine sieve4 #bhc--,,shrimp ,,butter ,pound four oz4 of shrimps with four oz4 of butter2 rub through a fine sieve first1 then through muslin1 after having softened the preparation4 ,this may also be made from the shelled tails of shrimps1 which process1 though it is easier1 does not yield a butter of such delicate taste as the former4 #bhd--;,,curry ,,butter ,soften four oz4 of butter in a bowl1 and add thereto sufficient curry-powder to ensure a decided taste4 ,the exact quantity of curry cannot be prescribed1 since the quality of the latter entirely governs its apportionment4 #bhe--;,,crayfish ,,butter ,cook the crayfish with mirepoix1 as for ,bisque4 ,finely pound the shells after having removed the tails1 and add thereto four oz4 of butter per two oz42 rub through a fine sieve first1 then through muslin4 ,n4,b4--,the whole crayfish may be pounded1 but the tails are usually laid aside with a view to supplying the garnish of the toasts for which the butter is intended4 #bhf--,,red-,,herring ,,butter ,take the fillets of three red-herrings2 remove the skins1 and pound finely with three oz4 of butter4 ,rub through a fine sieve4 #bhg--,,lobster ,,butter ,pound four oz4 of lobster trimmings and spawn1 and a little of the coral with four oz4 of butter4 ,rub through a fine sieve4 #bhh--,,milt ,,butter ,poach four oz4 of milt in a covered and buttered saut-pan1 with the juice of half a lemon2 pound in the mortar1 and add to the preparation its weight of butter and a teaspoonful of mustard4 ,rub through a fine sieve4 #bhi--,,montpellier ,,butter 7,,green ,,butter7 ,see ,compound ,butter for ,sauces 7,no4 #aec74 #bij--;,,horse-,,radish ,,butter ,grate two oz4 of horse-radish and pound with four oz4 of butter4 ,rub through a fine sieve4 #bia--,,smoked ,,salmon ,,butter ,finely pound four oz4 of smoked salmon with as much butter1 and rub through a fine sieve4 #bib--,,paprika ,,butter ,soften four oz4 of butter in a bowl1 and mix therewith a small teaspoonful of paprika infused in a few drops of white wine or consomm1 with a view to strengthening the colour of the paprika4 #bic--,,pimento ,,butter ,pound four oz4 of preserved or freshly-cooked capsicum2 add as much butter thereto1 and rub through a fine sieve4 #bid--;,,caviare ,,cream ,pound four oz4 of preserved caviare and add thereto1 little by little1 two tablespoonfuls of fresh cream and two oz4 of softened butter4 ,rub through a fine sieve1 and finish the preparation by an addition of three tablespoonfuls of whisked cream4 ,n4,b4--,this cream and those that follow often take the place of the butters in the preparation of hors-d'uvres4 ,the addition of previously well-softened butter to these creams is necessary in order to make them sufficiently consistent when they cool4 #bie--,,lobster ,,cream ,pound four oz4 of lobster trimmings1 spawn1 and coral1 and add thereto three tablespoonfuls of fresh cream and two oz4 of softened butter4 ,rub through a sieve1 and complete the preparation with whisked cream1 as above4 #bif--;,,game ,,cream ,pound four oz4 of cold1 cooked game-meat with three tablespoonfuls of fresh cream and two oz4 of softened butter4 ,rub through a sieve1 and finish the preparation with three tablespoonfuls of whisked cream4 #big--,,smoked ,,salmon ,,cream ,finely pound four oz4 of smoked salmon1 and add thereto1 little by little1 three tablespoonfuls of fresh cream and two oz4 of softened butter4 ,rub the whole through a sieve1 and finish with an addition of three tablespoonfuls of whisked cream4 #bih--,,tunny ,,cream ,finely pound four oz4 of tunny in oil1 and finish the cream similarly to that of the ,smoked ,salmon4 #bii--;,,chicken ,,cream ,finely pound four oz4 of cold fowl 7white parts only7 and add thereto two tablespoonfuls of fresh cream and two oz4 of softened butter4 ,rub through a sieve1 and finish with three tablespoonfuls of whisked cream4 ,n4,b4--,this cream ought to be made and seasoned with salt immediately before being served4 #bii;a--,,mustard ,,sauce ,,with ,,cream ,put three tablespoonfuls of mustard in a bowl with a little salt1 pepper1 and a few drops of lemon-juice4 ,mix the whole and add1 little by little1 the necessary quantity of very fresh cream4 ,,hors-,d',,uvres #cjj--;,,anchovy ,,allumettes ,roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick4 ,spread thereon a thin coating of fish stuffing1 finished with anchovy butter2 lay the anchovy fillets1 prepared beforehand1 lengthwise on this stuffing1 and cut into pieces about one inch wide4 ,place the pieces on a baking-tray1 and set to bake in the oven for twelve minutes4 #cja--;,,anchovy ,,fillets ,cut each halved anchovy1 which should have been previously marinaded in oil1 into two or three little fillets4 ,place them across each other in a hors-d'uvre dish1 after the manner of a lattice2 garnish with chopped parsley and the chopped white and yolk of a hard-boiled egg1 alternating the colours4 ,put a few capers on the fillets1 and besprinkle moderately with oil4 ,anchovy fillets may also be served on a salad of ciseled lettuce1 for the sake of variety4 #cjb--;,,fresh ,,marinaded ,,anchovies ,take a few live anchovies1 cleanse them1 and put them in salt for two hours4 ,this done1 plunge them in smoking oil1 where they may remain only just long enough to stiffen4 ,drain1 place them in a moderately acid marinade1 and serve on a hors-d'uvre dish with a little marinade4 #cjc--,,rolled ,,anchovies ,turn some fine olives and stuff them with anchovy butter2 when quite cold1 encircle them with a ring of anchovy fillet1 kept whole4 #cjd--;,,anchovy ,,medallions ,cut into discs1 about the size of half-a-crown1 potatoes boiled in water or baked beetroot4 ,cover their edges with fine anchovy fillets marinaded in oil1 and garnish their centres either with caviare1 chopped hard-boiled egg1 or milt pure1 c4 #cje--;,,anchovy ,,paupiettes ,prepare some thick slices of blanched and marinaded cucumber1 about the size of half-crowns1 and hollow their centres slightly4 ,place rings composed of the fillets of anchovies in oil upon these slices1 and fill up their centres with tunny cream or the cream of any fish or shell-fish4 #cjf--;,,anchovy ,,with ,,pimentos ,prepare some anchovy fillets in oil1 and place them across each other in a lattice1 using fillets of pimento alternately with those of the anchovies4 ,garnish in the same way as for anchovy fillets1 i4e41 with the chopped white and yolk of a hard-boiled egg1 and chopped parsley4 #cjg--,,norwegian ,,anchovies ,,or ,,kilkis ,these are found ready-prepared on the market4 ,place them on a hors-d'uvre dish with some of their liquor1 and without any garnish4 #cjh--,,smoked ,,eel ,serve it plain1 cut into fillets4 #cji--;,,eel ,,with ,,white ,,wine ,,and ,,paprika ,divide the eel into lengths of three and one-half inches2 poach these in exactly the same way as for matelote1 but with white wine and paprika seasoning4 ,let them cool in their cooking-liquor2 cut the pieces lengthwise into large fillets1 and cover them with the liquor after all grease has been removed therefrom and it has been clarified and cleared4 #caj--;,,eel ,,au ,,vert ,stew in butter two oz4 of sorrel1 one-quarter oz4 of parsley1 as much chervil1 a few tarragon leaves1 a little fresh pimpernel1 two oz4 of tender nettle1 one-quarter oz4 of savory1 a sprig of green thyme1 and a few sage-leaves1 all of which must be ciseled4 ,remove the skins from two lbs4 of small eels1 suppress the heads1 and cut into pieces two inches long4 ,put these pieces with the herbs1 stiffen them well1 and add one pint of white wine and a little salt and pepper4 ,set to cook for ten minutes1 thicken with the yolks of four eggs and a few drops of lemon-juice1 and leave to cool in a bowl4 ,this preparation of eel is served very cold4 #caa--;,,eel ,,au ,,vert ,a ,,la ,,flamande ,remove the skin from1 and cut into small pieces1 two lbs4 of small eels4 ,stiffen the pieces in butter1 moisten with one pint of beer1 season1 and set to cook for ten minutes4 ,add the herbs enumerated above1 raw and roughly chopped4 ,once more set to cook for seven or eight minutes1 thicken with fecula if the sauce is too thin1 and transfer the whole to a bowl to cool4 ,serve very cold4 #cab--;,,artichokes ,a ,,la ,,grecque ,take some very small and tender artichokes4 ,pare them1 cut the leaves short1 and plunge them into a large saucepan of acidulated water4 ,set to parboil for eight or ten minutes1 drain1 cool in fresh water1 and drain once more in a sieve4 ,for twenty artichokes prepare the following liquor3--one pint of water1 one-quarter pint of oil1 a little salt1 the juice of three lemons1 a few fennel and coriander seeds1 some peppercorns1 a sprig of thyme1 and a bay-leaf4 ,set to boil1 add the parboiled artichokes1 and leave to cook for twenty minutes4 ,transfer to a bowl4 ,serve these artichokes very cold upon a hors-d'uvre dish1 accompanied by a few tablespoonfuls of their cooking-liquor4 #cac--,,small ,,artichoke-,,bottoms ,remove the leaves and the hearts of some little artichokes2 trim their remaining bases1 and plunge each as soon as trimmed into acidulated water lest they blacken4 ,cook them 8au blanc0 7,no4 #afg71 and leave them to cool in their liquor4 ,drain them well1 dry them1 place them in a pan1 and marinade them for twenty minutes in oil and lemon-juice4 ,this done1 garnish them1 either with a salpicon thickened with mayonnaise1 a milt or other pure1 a small macdoine1 or a vegetable salad1 c4 ,place on a hors-d'uvre dish with a garnish of parsley sprays4 #cad--;,,barquettes ,these are a kind of small ,croustades with indented edges1 made in very small1 boat-shaped moulds1 and they may be garnished in any conceivable way4 ,as their preparation is the same as that of ,tartlets1 see the latter 7,no4 #chg72 also refer to 8,frivolities0 7,no4 #cej74 #cae--,,smoked ,,hamburg ,,beef ,cut it into very thin slices2 divide these up into triangles1 and roll the latter into the shape of cones4 ,the slices may also be served flat4 ,dish up at the last moment1 and serve very cold4 #caf--;,,canap,s ,,and ,,toast ,in the matter of hors-d'uvres1 the two above names have the same meaning4 ,the preparation consists of small slices of the crumb of bread1 about one-quarter inch thick1 slightly toasted and with a garnish on one of their sides4 ,the garnish is subject to the taste of the consumer1 the resources at the disposal of the cook1 or the latter's fancy1 which may here be fully indulged4 ,but the garnish1 par excellence1 for ,canaps or ,toast1 is fresh butter combined with a fine mince of white roast chicken-meat1 the meat of shell-fish or fish1 or cheese1 c41 as ,i pointed out above under the butters for hors-d'uvres4 ,whatever be the garnish of ,canaps or ,toast1 and even when it would be unreasonable to let butter form a part of it1 as1 for example1 in the case of marinaded fish1 anchovies1 filleted herring1 c41 it is always best to put plenty of butter on the pieces of toast while they are still hot1 with the view of keeping them soft4 ,when the garnish consists of a pure1 i4e41 a compound butter1 ,i should advise the use of a piping-bag fitted with a grooved pipe1 for laying the preparation upon the toast4 ,this method is both clean and expeditious1 and lends itself to any fanciful arrangement which the varying shape of the toast may suggest4 ,the principal shapes given to the toast are as follows3 round1 square1 rectangular1 oval1 triangular1 crescented1 star-like1 crossed1 c4 ,they should never exceed one and one-half inches in diameter1 and a corresponding size in the other shapes4 ,i shall only indicate here a few kinds of specially garnished toast1 and leave the thousand and one other kinds for the operator himself to discover4 #cag--;,,anchovy ,,toast ,make the pieces of toast oval4 ,cover with anchovy butter1 and place thereon1 lattice-wise1 some fillets of anchovy cut to the length of the toast4 ,garnish the pieces of toast all round with the separately chopped whites and yolks of hard-boiled eggs1 alternating the colours4 #cah--;,,caviare ,,toast ,make the pieces of toast round2 cover with caviare butter2 garnish the edges with a thread of softened butter1 laid on by means of a piping-bag fitted with a grooved pipe4 ,put fresh caviare in the centre4 #cai--,,shrimp ,,toast ,make the pieces of toast round2 cover with shrimp butter1 and garnish by means of a border composed of shelled shrimps' tails with a caper in the centre4 #cbj--;,,city ,,toast ,make the pieces of toast round1 and cover with a thick coating of the following preparation1 viz43--,four oz4 of fresh butter1 softened2 two oz4 of fresh ,gruyre and two oz4 of ,parmesan1 both grated2 a dessertspoonful of cream1 and a little salt and cayenne4 ,cover this preparation with two half-discs1 which when juxtaposed are equal in circumference to the round of the toast4 ,the half-discs should be cut respectively from a ,lyons sausage and a ,gruyre cheese2 both should be thin1 and equal in thickness4 #cba--;,,danish ,,toast ,prepare some slices of brown bread1 equal in thickness to the toast2 but only heat1 do not grill them4 ,spread some horse-radish butter over them1 and cover with alternate strips of smoked salmon1 caviare1 and filleted herrings marinaded in white wine4 ,now stamp the garnished slices with a sharp fancy-cutter1 the shape of which is optional4 #cbb--;,,crayfish ,,toast ,make the pieces of toast crescented2 cover with crayfish butter1 deck the edges with a string of softened butter1 and garnish with a crayfish's tail1 cut into two lengthwise4 ,the two halves of the tail should be placed in the middle of each crescent1 close together and with their thickest side innermost4 #cbc--,,tongue ,,toast ,prepare some slices of crumb of bread1 equal in thickness1 and toast them4 ,now garnish with a coating1 half as thick as the slices themselves1 of mustard butter4 ,cover the butter with thin slices of very red1 salted tongue1 and let the butter harden4 ,stamp out the pieces of toast with a star-shaped fancy-cutter1 which should be dipped from time to time in boiling water in order to facilitate the operation4 ,finally1 make a rosette of mustard butter in the middle of each piece of toast4 #cbd--,,lucile ,,toast ,make the pieces of toast oval1 cover with mustard butter1 and border their edges with a line of finely chopped and very red tongue4 ,garnish the middle of each with chopped white chicken-meat1 and in the centre drop a pinch of chopped truffle4 #cbe--,,various ,,carolines ,these are very small clairs of pte choux without sugar4 ,when quite cold1 garnish them inside with a pure1 either of tongue1 fowl1 game1 or foie gras1 c41 then coat them thinly with a chaud-froid sauce in keeping with the pure forming the inside garnish4 ,when the sauce has cooled1 glaze it1 by means of a brush1 with a little cold melted jelly1 with a view to making it glossy4 ,n4,b4--,carolines are also used as a garnish for certain cold preparations1 aspics1 c4 #cbf--;,,caviare ,,and ,,blinis ,caviare is undoubtedly the richest and most delicate of hors-d'uvres1 granted1 of course1 that it be of good quality and consist of large1 light-coloured1 and transparent particles4 ,its price is always high1 owing to the difficulty attending its importation4 ,it is served very simply1 either in a silver timbale or in its original receptacle1 surrounded with ice1 and accompanied by a dish of ,blinis1 whereof the preparation is as follows3-- ,make a thin paste with one oz4 of yeast and one lb4 of sifted flour diluted with one pint of lukewarm milk4 ,leave this paste to ferment for two hours in a lukewarm atmosphere1 and then add thereto one-half lb4 of flour1 the yolks of four eggs1 a pinch of salt1 one-half pint of tepid milk2 mix the whole without letting it acquire any body1 and finally add the whites of four eggs1 whisked4 ,let the preparation ferment for half an hour1 and1 when about to serve1 cook the ,blinis quickly1 after the manner of pancakes1 in special little omelet-pans4 ,dish them up very hot on a napkin4 ,failing fresh caviare1 the pressed and salted kind may also be used for hors-d'uvres4 ,some cooks serve finely-chopped onions with fresh caviare1 but a worse practice could not be imagined4 ,fresh caviare1 the flavour of which is perfect1 does not need any supplementary condiment4 #cbg--;,,celery 8,a ,,la ,,bonne-,,femme0 ,take equal quantities of very tender celery sticks and peeled1 quartered and cored russet apples4 ,finely mince the celery and apples1 season with a mustard-and-cream sauce1 and place on a hors-d'uvre dish4 #cbh--;,,celery ,a ,,la ,,grecque ,select a few hearts of celery1 very equal2 trim1 wash1 and parboil them in acidulated water1 as directed under 8artichokes la ,grecque40 ,prepare the cooking-liquor from the same ingredients1 using the same quantities thereof1 and cook similarly4 ,serve very cold on a crystal hors-d'uvre dish with a portion of the cooking-liquor4 #cbi--;,,celeriac ,quarter1 peel1 and cut the vegetable in julienne fashion4 ,prepare the seasoning with mustard1 salt1 pepper1 and vinegar2 add the julienne of ,celeriac and mix thoroughly4 ,when the roots are quite soft1 a seasoning consisting of mustard-and-cream sauce is preferable4 #cbi;a--,,marinaded ,c,,pes ,select some very small and fresh cpes4 ,parboil them for eight minutes1 drain and cool them1 put them into a basin1 and cover them with the boiling marinade after having passed the latter through a strainer4 ,marinade for ,two lbs4 of ,cpes4--,put into a saucepan one pint of vinegar1 one-third pint of oil1 a crushed clove of garlic1 a fragment of bay1 and a little thyme1 six peppercorns1 a pinch of coriander1 a few fennel leaves1 and a small root of parsley4 ,set to boil for five minutes4 ,leave the mushrooms to marinade for five or six hours before using them4 #cbi;b--,,cherries ,a ,l',,allemande ,take five lbs4 of ,morella cherries1 put them into a bottle1 as in the case of cherry brandy1 and add thereto three cloves1 a fragment of cinnamon1 some grated nutmeg1 and a sprig of tarragon4 ,pour over the cherries two quarts of vinegar1 boiled with one-half lb4 of brown sugar and properly cooled4 ,cork the bottle1 and leave the fruit to macerate for a fortnight4 #cbi;c--,,brains ,a ,,la ,,robert ,cook well-cleansed sheep's or lamb's brains in court-bouillon1 and cool4 ,divide them up into thin and regular slices1 and place them on a hors-d'uvre dish4 ,rub the brain remains through a fine sieve1 combine the resulting pure with a mustard-and-cream sauce1 and add thereto a fine julienne of the white part only of celery4 ,cover the slices of brain with the sauce4 #cbi;d--,,cucumber ,a ,,la ,,danoise ,cut the cucumber to the shape of small cassolettes or barquettes1 blanch and marinade them4 ,garnish with a preparation composed of a pure of salmon mixed with fillets of herring and chopped1 hard-boiled eggs in equal quantities4 ,sprinkle a little chopped horse-radish over the garnish4 #ccj--,,stuffed ,,cucumbers ,prepare them as above1 in the shape of small barquettes or cassolettes4 ,cook them1 at the same time keeping them firm2 marinade them for twenty minutes1 when they are quite cold1 in oil and vinegar1 and garnish them1 by means of a piping-bag1 either with a thick pure1 some mince-meat thickened with mayonnaise1 or a small vegetable macdoine1 c4 #cca--;,,cucumber ,,salad ,carefully peel the cucumbers1 cut them into two lengthwise1 remove their seeds1 and mince finely4 ,place them in a bowl1 sprinkle with table-salt1 and leave them to exude their vegetable moisture for twenty-five minutes4 ,this done1 drain them1 press them in a towel1 season with pepper1 oil1 and vinegar1 and add some chopped chervil4 #ccb--;,,cucumber ,,and ,,pimento ,,salad ,select some very fresh1 medium-sized cucumbers1 peel them1 and cut them into pieces two inches in length4 ,cut these pieces spirally1 beginning at their peripheries and working towards their centres2 then cut them diametrally1 so as to produce curved strips of the vegetable4 ,add an equal quantity of pimentos cut into strips1 and season as in the case of cucumber salad4 #ccc--,,york ,,cones ,cut slices from a ,york ham as thinly as possible1 and trim them to the shape of triangles4 ,roll the triangles into cones1 and garnish their insides 7by means of a piping-bag fitted with a grooved pipe7 with any butter or cream4 7,see ,nos4 #bhj to #bii47 #ccd--,,tongue ,,cones ,proceed as for ,york ,cones4 #cce--,,moulded ,,creams ,prepare a hors-d'uvre cream in accordance with any one of the recipes 7,nos4 #bid to #bii74 ,put this cream into very small1 slightly-oiled1 and ornamented moulds1 and leave it to set in the cool or on ice4 ,empty the moulds1 at the moment of dishing up1 either directly upon a dish1 on tartlets garnished with a pure in keeping with the cream1 or on toast4 ,with these moulded creams1 endless varieties of delicate and recommendable little hors-d'uvres may be prepared1 while in their preparation the moulds used in pastry for 8petits fours0 may serve a useful purpose4 #ccf--,,shrimps ,,and ,,prawns ,get these very fresh and serve them on boat-shaped hors-d'uvre dishes1 arranging them so that they overlap one another4 ,either garnish the middle of the dishes with curled-leaf parsley1 or lay the crustacean directly upon parsley4 #ccg--;,,duchesses ,this hors-d'uvre is almost equivalent to the ,carolines 7,no4 #cbe71 except that the shape of the ,duchesses is that of little choux1 about the size of a pigeon's egg1 and that1 as a rule1 they are merely glazed with some melted jelly1 and not covered with a chaud-froid sauce4 ,sprinkle them with chopped pistachios1 and serve them very cold on ornamented dish-papers4 #cch--,,nantua ,,duchesses ,stuff the little choux1 referred to above1 with crayfish pure1 and sprinkle them1 again and again1 with cold1 melted jelly1 in order to cover them with a transparent film4 #cci--;,,duchesses ,a ,,la ,,reine ,stuff the little choux with a pure of fowl with cream4 ,glaze with jelly1 as above1 and sprinkle some very black1 finely-chopped truffles over the jelly4 #cdj--;,,duchesses ,a ,,la ,,sultane ,stuff the little choux with a pure of fowl1 completed with pistachio butter4 ,glaze with jelly1 and sprinkle a little chopped pistachio upon each little chou4 #cda--;,,caviare ,,duchesses ,stuff with fresh caviare or caviare cream4 ,glaze with jelly and serve iced4 #cdb--,,smoked-,,salmon ,,duchesses ,stuff the little choux with a pure of smoked salmon and butter1 and glaze them with a maigre jelly4 #cdc--,,norwegian ,,duchesses ,stuff the choux with a pure of ,kilkis and butter1 and glaze with jelly4 #cdd--,,karoly ,,eclairs ,these are little clairs stuffed with a pure made from the entrails of woodcock with champagne4 ,the pure is buttered and slightly seasoned4 ,cover the clairs with a brown chaud-froid sauce1 mask them with game jelly1 and serve them1 iced1 on ornamented dish-papers4 #cde--;,,crayfish ,,en ,,buisson ,prepare them in accordance with the recipes 8 la nage0 or 8 la marinire10 and serve them very cold4 #cdf--,,marinaded ,,smelts ,fry some well-dried and floured smelts in oil2 as soon as this is done1 put them in a deep dish or a bowl4 ,add to the oil1 per pint 7which quantity should be allowed for every two lbs4 of the fish71 eight unpeeled garlic-cloves1 an onion1 and a carrot cut into thin1 round slices1 all of which vegetables should be slightly fried4 ,drain off the oil1 moisten with one-quarter pint of vinegar and as much water1 and season with a little salt1 two small pimentos1 a small bay-leaf1 a sprig of thyme1 and a few parsley stalks4 ,dip the smelts for twelve minutes in this marinade1 and transfer them to the dish1 where they may be left to marinade for twenty-four hours4 ,serve very cold with a portion of the marinade4 #cdg--;,,fennel ,a ,,la ,,grecque ,same process as for artichokes and celery la ,grecque4 #cdh--;,,fresh ,,figs ,place them on a layer of very green leaves1 and surround them with broken ice4 #cdi--;,,foie ,,gras ,if in the form of a sausage1 cut it into thin slices4 ,if potted1 shape it into little shells1 after the manner in which butter is sometimes served1 only a little smaller4 ,in all cases serve it iced1 and as soon as it is ready4 #cej--;,,frivolities ,i adopted the above term for those small1 light1 and elegant little preparations1 the radical types whereof are barquettes and tartlets1 which often take the place of hors-d'uvres on a menu4 ,the term seems plain1 clear1 and explicit1 and no other could denote more happily this series of trifles which constitute mere gewgaws of the dining-table4 #cea--;,,frogs ,,or ,,nymphs ,a ,l',,aurore ,for various reasons1 ,i thought it best1 in the past1 to substitute the mythological name 8,nymphs0 for the more vulgar term 8,frogs0 on menus1 and the former has been universally adopted1 more particularly in reference to the following 8,chaud-froid l',aurore03-- ,poach the frogs' legs in an excellent white-wine court-bouillon4 ,when cooled1 trim them properly1 dry them thoroughly in a piece of fine linen1 and steep them1 one after the other1 in a chaud-froid sauce of fish with paprika1 the tint of which should be golden4 ,this done1 arrange the treated legs on a layer of champagne jelly1 which should have set beforehand on the bottom of a square1 silver dish or crystal bowl4 ,now lay some chervil pluches and tarragon leaves between the legs in imitation of water-grasses1 and cover the whole with champagne jelly to counterfeit the effect of water4 ,send the dish to the table1 set in a block of ice1 fashioned as fancy may suggest4 #ceb--,,salad ,,of ,,filleted ,,salted ,,herrings ,remove the fillets whole2 take off the skins2 set to soak and then trim them4 ,dish1 and cover them with the following sauce3--,add the pure of eight soft roes1 moistened with two tablespoonfuls of vinegar1 to four tablespoonfuls of mayonnaise4 ,season with onion1 parsley1 chervil1 chives1 and tarragon1 all finely chopped2 flavour moderately with cayenne4 #cec--;,,fresh ,,herrings ,,marinaded ,,in ,,white ,,wine ,for twelve herrings1 put one pint of white wine into a saucepan1 with one-quarter pint of vinegar1 an onion cut into thin slices1 half a carrot cut into grooved roundels1 a faggot1 the necessary salt1 and a few peppercorns4 ,set to boil gently for twenty minutes4 ,place the cleaned herrings in a saut-pan1 pour the boiling marinade upon them1 and let them poach for fifteen minutes4 ,serve them very cold with the marinade1 the roundels of carrot1 and thin strips of onion4 #ced--,,lucas ,,herrings ,raise the fillets from fine salted herrings1 soak them first in cold water1 and then in milk for an hour4 ,prepare a sauce as follows3--,beat up the yolks of two eggs in a bowl with salt and pepper and one tablespoonful of mustard2 add five tablespoonfuls of oil and two of vinegar1 proceeding as in the case of mayonnaise1 and complete with shallots and one dessertspoonful of chopped chervil and gherkins4 ,season with cayenne1 immerse the drained and dried fillets of herrings in this sauce1 and send them to the table on a hors-d'uvre dish4 #cee--;,,herrings ,a ,,la ,,livonienne ,take some fine salted herrings' fillets1 clean them1 and cut them into dice4 ,place these in a bowl1 and add thereto1 in equal quantities1 some cold1 boiled potatoes and russet apples cut into dice1 parsley1 chervil1 and chopped fennel and tarragon4 ,season with oil and vinegar1 salt and pepper2 make the preparation into shapes resembling herrings1 and place the heads and tails1 which should have been put aside for the purpose1 at each extremity of every supposed herring4 #cef--;,,herrings ,a ,,la ,,russe ,cut some fine1 cleaned fillets of salted herrings into thin slices4 ,dish up1 and alternate the rows of sliced fillets with rows of sliced1 cold1 boiled potatoes4 ,season with oil and vinegar1 and finish up with chopped chervil1 fennel1 tarragon1 and shallots4 #ceg--;,,herrings ,,with ,,french ,,beans ,these hors-d'uvres can only be served at their best in the months of ,september and ,october1 when the first shoals of herrings begin to appear4 ,dutch fishermen know of a means of salting and marinading this fish1 which greatly increases its value1 and it is not unusual to pay as much as two or three shillings for one in the early part of the season4 ,they can only be kept a few days1 but they form an excellent dish1 and their flavour is exquisite4 ,before serving them1 it is only needful to skin them1 whereupon they may be dished up with a little chopped parsley4 ,send a bowl of ,french beans to the table with them1 the vegetables having been freshly cooked1 kept somewhat firm1 buttered1 and not cooled4 ,some cooks serve the beans cold1 in the form of a salad1 but as a rule they are preferred hot with butter1 while the herrings should be very cold4 #ceh--,,oysters ,the best oysters to be had are those of ,whitstable1 ,colchester1 ,burnham1 and ,zeeland4 ,the green1 ,french ,marennes1 which might equal the above1 are not favoured by everyone on account of their colour4 ,ostend oysters are also excellent1 but they are neither as delicate nor as fleshy as the ,english ones4 ,oysters are the dish par excellence2 their delicacy satisfies the most fastidious of epicures1 and they are so easily digested that the most delicate invalid can partake of them freely4 ,with the exception of caviare1 they are the only hors-d'uvres which should ever appear on the menu of a well-ordered dinner4 ,oysters ought to be served very cold2 hence the prevailing custom of dishing them on ice4 ,in ,england they are served plain on the flat half of the shell1 whereas in ,france and elsewhere they are left in the hollow half1 which is better calculated to retain the natural liquor of the oyster1 held in high esteem by many4 ,send some slices of brown bread and butter to the table with the oysters4 ,the various methods of treating oysters will be given hereafter in the chapter dealing with fish4 ,i have given them merely because consumers and caterers alike may wish to have them2 but the real and best way of serving oysters is to send them to the table raw4 #cei--;,,ardennes ,,ham ,this is served like smoked breast of goose1 cut1 raw1 into thin and even slices4 #cfj--;,,cantaloup ,,melon ,melon makes an excellent hors-d'uvre for summer luncheons4 ,it should be just ripe1 and have a nice perfume4 ,serve it as fresh as possible4 #cfa--;,,english ,,melons ,the ,english variety of melons is inferior in quality to the ,french4 ,their shape is oval1 their peel is yellow1 thin1 and smooth1 and their pulp1 which is white1 more nearly resembles the water-melon than the melon in flavour4 #cfb--,,melon ,,with ,,port1 ,,marsala1 ,,or ,,sherry1 c4 ,select a ,cantaloup or other melon of the same kind as the former1 and let it be just ripe4 ,make a round incision about the stalk1 three inches in diameter2 withdraw the plug thus cut1 and through the resulting hole thoroughly remove all the pips by means of a silver spoon4 ,now pour one-half pint of best ,port1 ,marsala1 or ,sherry into the melon1 replace the plug1 and keep the melon for two or three hours in a cooler surrounded by broken ice4 ,do not cut the melon into slices when serving it4 ,it should be taken to the table1 whole1 and then the piece containing the stalk is withdrawn and the fruit is cut into shell-like slices with a silver spoon1 and served with a little of the accompanying wine upon iced plates4 #cfc--,,various ,,melons ,france produces a large variety of melons1 of which the principal kinds are the ,sucrins of ,tours1 the ,st4 ,laud melon1 the black melons of the ,carmes1 c4 ,they are all excellent1 and are served like the ,cantaloups4 #cfd--,,natives ,,with ,,caviare ,this is a typically luxurious hors-d'uvre4 ,cook some little tartlet crusts for hors-d'uvre 7,no4 #chg74 ,when about to dish up1 garnish these with a tablespoonful of fine1 fresh caviare2 make a hollow in the latter and place therein a fine ,whitstable oyster 7cleared of its beard71 seasoned with a little powdered pepper and a drop of lemon-juice4 #cfe--,,smoked ,,breast ,,of ,,goose ,cut it into the thinnest possible slices1 and garnish with very green parsley4 #cff--,,plain ,,olives ,olives of all kinds are suitable for hors-d'uvres1 and they are served plain4 ,three or four varieties are known1 all of which are excellent1 provided they be fleshy1 firm1 very green1 and moderately salted4 #cfg--,,stuffed ,,olives ,for this purpose1 select large ,spanish olives and stone them1 either by cutting them spirally1 or by means of a special machine4 ,in the place of the stone1 put one of the butters or creams for hors-d'uvres 7,nos4 #bhj to #bii74 ,before serving these olives1 it is well to let them rest awhile in a moderately warm atmosphere4 ,for1 since stuffed olives are generally kept in the cool1 immersed in oil with which they become thoroughly saturated1 it follows that the moment they are put into contact with a slightly higher temperature they will exude that oil4 ,wherefore1 if the above precaution were not observed1 by the time the olives reached the table they would1 more often than not1 be swimming in oil1 when they would be neither nice nor appetising4 #cfh--,,plain ,,lapwings' ,,and ,,plovers' ,,eggs ,though the lapwing and the plover are different in respect of their plumage1 they are1 nevertheless1 birds of similar habits and haunts1 and their eggs are remarkably alike4 ,the latter1 which are a little larger than pigeons' eggs1 have a light-green shell covered with black spots4 ,when cooked1 the albuminous portions acquire a milky colour1 and never assume the solidity of the whites of other eggs4 ,when served as a hors-d'uvre1 these eggs are always boiled hard4 ,put them in a saucepan of cold water1 and leave them to cook for eight minutes after the boil is reached4 ,cool them1 shell their pointed ends1 and serve them in a nest composed of watercress or curled-leaf parsley4 ,n4,b4--,test the freshness of the eggs before boiling them by plunging them in a bowl of cold water4 ,if they float1 their freshness is doubtful1 and they should be discarded4 #cfi--,,lapwings' ,,eggs ,,in ,,aspic ,decorate a border-mould according to taste1 and let a thin coating of very clear aspic jelly set on the bottom of the utensil4 ,besprinkle the articles used in decorating with a few drops of melted jelly1 in order to keep them from shifting2 then cover them with a few tablespoonfuls of jelly1 and let it set4 ,on this coating of jelly arrange the shelled1 hard-boiled lapwings' eggs with their points downwards1 so that they may appear upright when the aspic is withdrawn from the mould4 ,fill up the mould by means of successive layers of melted jelly4 ,when about to serve1 dip the mould into hot water2 quickly wipe it1 and then turn the aspic out on to a folded napkin lying on a dish4 #cgj--,,lapwings' ,,eggs ,a ,,la ,,moderne ,boil the eggs soft2 mould them in dariole-moulds1 coated with jelly1 and garnished in ,chartreuse fashion4 ,heap a vegetable-salad1 thickened with mayonnaise1 in the middle of the dish1 and place the eggs removed from their moulds all round4 #cga--,,lapwings' ,,eggs ,a ,,la ,,christiana ,cook the eggs as above2 shell them2 slice a piece off their thicker ends to make them stand1 and arrange them on a dish1 placing them upon little tartlet-crusts1 garnished with a foie-gras pure4 ,for twelve eggs put two tablespoonfuls of foie-gras pure in a small saucepan2 add thereto one tablespoonful of chopped truffles and as much melted jelly1 the latter with a view to making the preparation more liquid4 ,take some of this preparation in a tablespoon and pour it over the eggs1 taking care that each of these gets well covered with it4 ,let the coating set in the cool1 and dish up the tartlets on a napkin1 arranging them in the form of a circle with curled-leaf parsley as a centre-garnish4 #cgb--,,lapwings' ,,eggs ,a ,,la ,,moscovite ,boil the eggs hard2 cool and shell them4 ,prepare as many tartlet-crusts as there are eggs4 ,when dishing up1 garnish the tartlets with a coffeespoonful of caviare1 and place one egg in the middle of each4 #cgc--,,various ,,hard-,,boiled ,,eggs ,with hard-boiled eggs for base1 a large number of hors-d'uvres may be made4 ,i shall limit myself to a few only1 which1 by means of a small change in their form1 garnish1 or ornamentation1 may be varied at will3-- ,egg ,discs4--,cut the eggs laterally into roundels one-third inch in thickness1 and discard the two end-pieces of each egg1 in order that the shapes may be almost uniform1 and that the yolks may appear about the same size throughout4 ,in the centre of each roundel make a little rosette of butter1 by means of a small1 grooved pipe4 ,different butters1 such as the ,shrimp1 ,montpellier1 ,caviare1 and other kinds1 may be used with the view of varying the colours4 ,halved1 ,stuffed ,eggs4--,take some very small1 hard-boiled eggs2 cut them into two1 lengthwise2 remove the yolks1 and trim the oval hollow of each of the remaining whites to the shape of an oblong1 the edges of which may then be indented4 ,garnish1 either with a pure of tunny1 salmon1 milt1 c41 or a hash or salpicon of lobster1 shrimp1 c41 thickened by means of a mayonnaise with jelly1 or a fine macdoine of vegetables with mayonnaise1 or a pure composed of the withdrawn yolks combined with a little butter1 some cold ,bchamel sauce1 and herbs4 ,quartered1 ,stuffed ,eggs4--,the simplest way of doing this is to proceed as above2 to stuff the halved white with a buttered pure1 or a pure mixed with jelly1 to leave the stuffing to set1 and then to cut the halves in two4 ,salad of ,eggs4--,with alternate rows of sliced eggs and either tomatoes1 potatoes1 cucumbers1 or beetroot1 and a salad-seasoning composed of oil and vinegar or cream1 a dozen different salads may be prepared1 each of which constitutes an excellent hors-d'uvre4 #cgd--,,lark ,p,,te ,for this hors-d'uvre use the ready-made pte1 which is obtained either in pots or crusts4 ,thoroughly set it by means of ice2 turn it out of its receptacle1 cut it into very small and thin slices1 and arrange them on a hors-d'uvre dish with a little broken jelly in the middle4 #cge--,,mild1 ,,grilled ,,capsicum ,grill the capsicum on a moderate fire until the skins are so scorched as to be easily removed4 ,now cut them up julienne-fashion1 and season with oil and vinegar4 #cgf--,,radishes ,in the preparation of hors-d'uvres by the kitchen1 radishes are used chiefly as a garnish4 ,when they constitute a hors-d'uvre of themselves1 their preparation is relegated to the pantry4 ,they are used especially in imitating the pendulous flowers of the fuchsia2 sometimes1 too1 they are sliced and placed on cut cucumber to form a dish-border2 but their uses in garnishing are as numerous as they are various4 #cgg--;,,american ,,relishes ,these consist of divers kinds of fruit and of small onions and gherkins1 prepared with vinegar1 seasoned with sugar and cinnamon1 and flavoured with cayenne4 ,they resemble what the ,italians call 8,aceto-dolce40 ,this hors-d'uvre is accompanied by special cinnamon biscuits1 and remains on the table throughout the meal4 #cgh--,,rillettes ,,and ,,rillons ,both these preparations1 which belong to the province of the pork-butcher1 may be found on the market4 ,the rillettes are served in their pots1 and are always sent to the table very cold4 #cgi--,,red ,,mullet ,a ,l',,orientale ,select small ones1 as far as possible4 ,place them in an oiled pan1 and add peeled and concassed tomatoes1 parsley-root1 fennel1 thyme1 bay1 a little garlic1 peppercorns1 coriander1 and saffron1 the latter being the dominating ingredient4 ,cover the whole with white wine2 salt moderately1 set to boil1 and then leave to poach on the side of the fire for twelve or eighteen minutes1 in accordance with the size of the mullet4 ,leave the fish to cool in their cooking-liquor1 and serve them with a little of the latter and a few slices of peeled lemon4 #chj--,,sardines ,the various kinds of sardines for hors-d'uvres may be found on the market4 #cha--,,salads ,salads for hors-d'uvres may consist of an endless diversity of products1 and their preparation varies so that it would be impossible to prescribe fixed rules for the latter4 ,i shall therefore restrict myself to saying merely that they should be made as light and as sightly as possible1 in order that they may be in keeping with the general idea and purpose of hors-d'uvre4 #chb--;,,gotha ,,and ,,milan ,,salami ,cut these into very thin slices1 and place them1 one on top of the other1 on a hors-d'uvre dish1 in the form of a crown1 with a sprig of curled-leaf parsley in the middle4 ,they may also be laid flat upon a litter of parsley4 #chc--;,,arles1 ,,bologne ,,or ,,large ,,lyons ,,sausages ,cut these up and arrange them like the ,salami4 #chd--;,,foie-,,gras ,,sausages ,cut into thin roundels and dish up with chopped aspic jelly as a centre-garnish4 #che--,,smoked ,,salmon ,cut into triangular1 thin slices2 roll these into cones1 and arrange in the form of a crown with curled-leaf parsley in the middle4 #chf--,,sprats ,these are smoked sardines4 ,select the very fleshy ones1 for there exist many kinds1 a few of which are dry and quite flavourless4 ,in order to prepare them1 suppress the heads and remove or leave on the skins1 in accordance with the consumer's taste4 ,put them on a dish with some finely-chopped shallots1 chopped parsley1 and oil and vinegar1 using a very little of each ingredient4 ,leave them to marinade for five or six hours1 taking care to turn them over from time to time so as to thoroughly saturate them with the marinade4 #chg--,,tartlets ,,and ,,barquettes ,these articles play an important part in the service of hors-d'uvres1 and represent the class ,i designated under the name of ,frivolities4 ,the garnishes suitable for tartlets are likewise used with barquettes1 the latter only differing from the former in their shape4 ,the directions which follow below1 and which should be carefully noted1 apply equally to both4 ,special ,paste for ,tartlets and ,barquettes4--,sift one lb4 of flour on to a mixing-board2 make a hole in the centre1 into which put one-eighth oz4 of salt1 one-half lb4 of cold1 melted butter1 one egg1 the yolks of two1 and a few drops of water4 ,mix the whole into a paste1 handling it as little as possible2 roll it into a ball1 and put it aside in the cool for two hours4 ,the ,preparation of ,tartlet- and ,barquette-crusts4--,roll out the paste to the thickness of one-eighth inch1 and stamp it with an indented fancy-cutter into pieces of the same size as the tartlet-moulds to be used1 which in this case are the same as for 8petits fours10 and1 therefore1 very small4 ,the fancy-cutter should be round for tartlets1 and oval for barquettes4 ,lay the paste in the moulds1 prick the parts lying on the bottom1 lest they should blister1 garnish the insides with pieces of kitchen-paper to protect the paste1 and fill them with rice or flour4 ,bake in a moderate oven2 remove the rice or flour1 the sole object of which was to preserve the shape of the tartlets or barquettes2 turn the latter out of their moulds1 and set them to cool4 ,the ,garnishes of ,tartlets and ,barquettes4--,these may be divided into two classes1 viz41 7#a7 those with a compound butter for base1 7#b7 those with an aspic jelly base4 ,the first class comprises all the garnishes ,i gave for ,canaps and ,toast1 as also all those which the operator's fancy1 taste1 and inventiveness may devise4 ,the second class generally consists of a layer1 on the bottom1 of some kind of mousse1 upon which a whole piece of a different colour from the mousse is placed1 and which is then coated with a very clear jelly4 ,example4--,garnish the bottom of a tartlet or barquette with a coating of pink1 shrimp1 crayfish or lobster mousse4 ,upon this lay a very white poached oyster1 or a slice of hard-boiled egg1 stamped with an indented fancy-cutter4 ,in the centre of the yolk put a little lobster coral1 and coat the whole with jelly to the level of the tartlet edges4 ,the explanations given above warrant my refraining from a more detailed discussion of these delicate preparations4 ,sufficient has been said to allow of any operator1 with a little taste and inventiveness1 easily making an endless variety of combinations4 #chh--,,tunny ,,in ,,oil ,this is found on the market1 and it may be served as it stands4 ,it is very greatly used as a garnish for hors-d'uvres4 #chi--,,tunny ,,with ,,tomatoes ,lay alternate slices of tunny and tomato upon a hors-d'uvre dish1 and between each slice lay a thin round of onion4 ,garnish the edge of the dish with a border composed of sliced potato1 and sprinkle the whole with an ordinary salad seasoning4 #cij--,,mock ,,tomatoes ,select some about the size of a walnut1 and peel them carefully4 ,press them in a piece of linen1 and set them to marinade for half an hour in oil and vinegar4 ,then stick a small piece of parsley stalk into each tomato1 in imitation of the stalk1 and surround it with little leaves made from green butter by means of a small piping-bag4 #cia--,,tomatoes ,a ,l',,am,,ricaine ,select some firm1 medium-sized tomatoes1 and cut them into thin slices4 ,put them into a dish with salt1 pepper1 oil1 and a few drops of vinegar1 and leave them to marinade for twenty minutes4 ,then arrange them on a hors-d'uvre dish1 garnishing the border with fine rings of onion4 #cib--,,tomatoes ,a ,,la ,,mon,,gasque ,select some small tomatoes about the size of walnuts1 and cut a slice from each in the region of the stalk4 ,squeeze out all their water and seeds1 and marinade them1 inside1 for twenty minutes4 ,prepare a mince of tunny with oil1 and add thereto1 per two oz4 of the fish1 half a tablespoonful of finely-chopped onion1 a tablespoonful of chopped parsley1 chervil1 and tarragon1 and a small1 hard-boiled egg1 also chopped4 ,thicken the whole with a tablespoonful of thick mayonnaise2 put it into a bag fitted with a smooth1 medium-sized pipe1 and garnish the tomatoes with the preparation1 using enough of the latter to form a kind of dome upon each tomato4 #cic--,,quartered ,,tomatoes ,use medium-sized tomatoes1 somewhat firm and with very smooth skins4 ,peel them and empty them1 and then fill them1 either with a fish pure cleared with jelly1 or with a macdoine of vegetables thickened by means of a mayonnaise with jelly4 ,place on ice for half an hour1 and cut the tomatoes into regular quarters4 ,the tomatoes may also be cut into four1 previous to stuffing them1 whereupon they may1 with the help of a piping-bag fitted with a grooved pipe1 be filled with one of the compound butters4 #cid--,,marinaded ,,trout ,select some very small trout1 clean and dress them1 and poach them in a white-wine court-bouillon 7,no4 #afd7 to which vinegar has been added in the proportion of one-third of its volume4 ,leave the fish to cool in the liquor1 and dish up with a few tablespoonfuls of the latter1 placing some thin1 grooved slices of lemon upon the fish4 ,,chapter ,,xii ,,eggs ,of all the products put into requisition by the art of cookery1 not one is so fruitful of variety1 so universally liked1 and so complete in itself as the egg4 ,there are very few culinary recipes that do not include eggs1 either as a principal constituent or as an ingredient4 ,the many and various egg-preparations constitute chiefly breakfast or luncheon dishes2 nevertheless1 at a ,lenten dinner they may be served as entres with advantage1 for1 at a time when fish1 shell-fish and water-game are the only resources in this respect1 eggs form a pleasant and welcome change4 #cie--;,,eggs ,,on ,,the ,,dish ,eggs cooked in this way derive all their quality from the way in which the cooking process is conducted4 ,they must be evenly cooked1 on top and underneath1 and should remain soft4 ,an important condition of the process is that the eggs should be exceedingly fresh4 ,after having heated sufficient butter in the dish to cover the whole of the bottom1 break two eggs into it1 baste the yolks with a little very hot butter1 salt them slightly1 and push them into the oven4 ,as soon as the white of the eggs assumes a milky-white colour1 they are cooked and should be withdrawn from the oven to be served immediately4 ,great attention should be bestowed upon the cooking process1 a few seconds more or less than the required time being sufficient to spoil the eggs4 ,special care ought to be taken that they do not cook either too much or too quickly1 for it should be remembered that1 even were the cooking checked before the proper time1 the heat of the dish does1 to a certain extent1 make good the deficiency4 ,eggs la pole1 which1 in ,england1 are called 8fried eggs10 are a variety of eggs on the dish1 very often served on toast1 or accompanied by sausages or fried bacon4 ,they are cooked in an omelet-pan1 trimmed neatly with a fancy-cutter1 and placed1 by means of a spatula1 upon the prepared toast4 ,about one-half oz4 of butter should be allowed for every two eggs1 which number constitutes the working-base of the following recipes4 #cif--;,,bercy ,,eggs ,put half of the butter to be used in a dish2 let it melt1 break the eggs1 taking care not to burst the yolks2 baste the latter with the rest of the butter1 and season4 ,cook as directed--that is to say1 until the whites are quite done and the yolks are glossy4 ,garnish with a small1 grilled sausage1 placed between the yolks1 and surround with a thread of tomato sauce4 #cig--;,,eggs ,,with ,,brown ,,butter ,there are two methods3 7#a7 ,cook the eggs in a dish as usual1 and then cover them with one-quarter oz4 of brown butter and a few drops of vinegar1 which should be added after the butter4 7#b7 ,put one-half oz4 of butter into a small omelet-pan1 and cook it until it is almost black4 ,break the eggs into it1 season1 cook1 tilt them gently on to a dish1 and besprinkle with a few drops of vinegar1 with which the omelet-pan has been rinsed4 #cih--;,,eggs ,,chasseur ,cook the eggs as per ,no4 #cie4 ,this done1 garnish on either side with a tablespoonful of sliced chicken's liver1 rapidly sautd and cohered with a little ,chasseur sauce4 #cii--;,,devilled ,,eggs ,cook the eggs in the omelet-pan2 turn them1 after the manner of pancakes1 taking care lest they break4 ,slide them gently into a dish1 and besprinkle them with brown butter and a few drops of vinegar with which the omelet-pan has been rinsed4 #djj--;,,eggs ,a ,,la ,,florentine ,garnish the bottom of a dish with spinach-leaves stewed in butter2 sprinkle thereon two pinches of grated cheese2 break the eggs upon this garnish1 and cover them with two tablespoonfuls of ,mornay sauce4 ,place in a fierce oven1 so that the cooking and glazing of the eggs may be effected simultaneously4 #dja--;,,eggs ,,au ,,gratin ,put a tablespoonful of very hot ,mornay sauce into a dish4 ,break the eggs into it1 cover them with ,mornay sauce1 sprinkle with grated cheese mixed with fine raspings1 and cook in a fierce oven1 in order that the eggs and the gratin may be done at the same time4 #djb--;,,isoline ,,eggs ,cook the eggs according to ,no4 #cie4 ,place between them1 and all round the dish1 some small1 halved tomatoes la ,provenale4 ,put in the centre of each halved tomato a fine chicken's liver sautd with ,madeira4 #djc--;,,jockey ,,club ,,eggs ,cook the eggs in an omelet-pan2 tilt them gently on to a dish1 and trim them with a round fancy-cutter4 ,place each egg upon a round1 thin piece of toast1 and then cover them with foie-gras pure4 ,arrange them in the form of a crown1 on a dish1 and pour into the middle a garnish of calf's kidneys cut into dice and sautd1 and truffles similarly cut1 the latter being cohered by means of some dense half-glaze4 #djd--,,lully ,,eggs ,cook the eggs in an omelet-pan1 and cut them with a round fancy-cutter4 ,place each egg on a slice of raw ham1 cut to the same shape as the former1 and fried in butter4 ,then place the egg and ham on toast similarly shaped and of the same size4 ,arrange the eggs in a circle round the dish1 and garnish the middle of it with macaroni combined with concassed tomatoes stewed in butter4 #dje--,,meyerbeer ,,eggs ,cook the eggs as in ,no4 #cie4 ,place a small1 grilled sheep's or lamb's kidney between each yolk1 and surround with a thread of ,prigueux sauce4 #djf--,,mirabeau ,,eggs ,substitute for ordinary butter1 anchovy butter4 ,break the eggs and cook them4 ,surround each yolk with anchovy fillets1 and garnish each of these with a spray of parboiled tarragon leaves4 ,place a large olive stuffed with tarragon butter on either side of the yolks4 #djg--,,omer-,,pacha ,,eggs ,garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned4 ,break the eggs over the garnish1 sprinkle them with a small tablespoonful of dry1 grated ,parmesan cheese1 and cook in a sufficiently fierce oven for a slight gratin to form as soon as the eggs are done4 #djh--,,parmentier ,,eggs ,bake some fine ,dutch potatoes in the oven4 ,open them1 from above1 with an oval fancy-cutter2 remove the pulp from the inside1 rub it through a sieve1 and make a smooth pure of it4 ,half-fill the potato-shells with this pure1 break an egg into each1 besprinkle with cream1 and cook in the oven4 ,replace the part of the baked shell removed in the first instance1 and dish up on a napkin4 #dji--;,,eggs ,a ,,la ,,portugaise ,put a tablespoonful of tomato fondue into a dish4 ,break the eggs upon this1 season1 and cook4 ,between the eggs and at each end of the dish put a little heap of tomato fondue1 and on each of the heaps drop a pinch of chopped parsley4 #daj--;,,eggs ,a ,,la ,,reine ,cook the eggs in an omelet-pan1 and trim them with a round fancy-cutter4 ,put each egg upon a small disc of ,duchesse potatoes1 of the same size as the egg1 previously browned in the oven4 ,arrange the eggs in a circle round the dish2 in the middle put a chicken mincemeat1 and surround with a border of ,suprme sauce4 ,poached and ,soft-boiled ,eggs ,all the recipes given hereafter apply equally to poached and soft-boiled eggs1 wherefore ,i shall only mention 8poached0 in the titles1 leaving soft-boiled to be understood4 #daa--,,procedure ,,for ,,poached ,,eggs ,the one and only essential condition in this case is the use of perfectly fresh eggs1 for it is quite impossible to expect an even poaching if this condition is not fulfilled4 7#a7 ,have ready a saut-pan containing boiling salted water 7one-third oz4 of salt per quart of water71 slightly acidulated with vinegar4 ,break the eggs over that part of the water which is actually boiling4 7#b7 ,in order that the eggs may poach freely1 do not put more than eight or ten at a time into the same saut-pan2 better even poach them six at a time1 for then the poaching will be effected more equally4 7#c7 ,as soon as the eggs are in the water1 let the latter simmer4 ,the egg is poached when the white has enveloped the yolk1 reassuming1 as it were1 the form of a raw egg1 and when it may be touched without breaking4 ,the usual time allowed for poaching is three minutes4 7#d7 ,withdraw the eggs by means of a slice2 dip them into cold water1 trim their whites1 and put them back into moderately warm water until ready to serve4 #dab--,,the ,,cooking ,,of ,,soft-,,boiled ,,eggs ,these ought to be very fresh1 as in the case of poached eggs4 ,with a view to equalising their cooking1 it is a good plan to put them in a colander perforated with large holes1 whereby they may be plunged into and withdrawn from the water together4 ,keep the water boiling2 plunge the eggs therein as directed2 leave them to cook for six minutes from the time the water has regained the boiling-point2 drain1 steep for a moment in a bowl of cold water1 and shell the eggs carefully4 ,keep them in moderately-salted hot water until ready to serve4 #dac--,,the ,,dishing ,,of ,,poached ,,and ,,soft-,,boiled ,,eggs ,there are many ways of doing this1 viz43-- 7#a7 ,on rusks of bread-crumb1 slightly hollowed1 ornamented according to taste 7i4e41 indented by means of the point of a small knife7 and fried in clarified butter4 ,their shape is oval for poached eggs1 and round for soft-boiled eggs1 the latter being generally dished upright4 7#b7 ,on little1 oval feuillets for poached eggs1 on feuillets in the shape of indented crowns1 or in small patties for soft-boiled eggs4 7#c7 ,in borders of forcemeat or other preparations1 the kind of which is indicated by the name of the particular egg-preparation4 ,these borders are laid on the dish by means of a piping-bag or by hand2 they are either oval or round1 plain or indented1 poached or oven-browned1 according to the nature of the preparation used4 7#d7 ,on tartlet-crusts which are garnished so as to be in keeping with the method of dressing the eggs4 ,remarks4--7#a7 ,poached or soft-boiled eggs1 when dished upon fried rusks1 feuillets1 or tartlets1 should1 before being placed on the latter1 be covered with sauce4 ,also before being treated with sauce they should be well drained4 7#b7 ,having given the general outlines of the procedure1 ,i shall now pass on to the particular recipes1 stating them briefly1 and reminding the reader that all of them apply equally to poached and soft-boiled eggs4 ,thus 8,poached ,eggs ,mireille0 stands for 8,poached or ,soft-boiled ,eggs ,mireille40 #dad--,,poached ,,eggs ,,argenteuil ,garnish the bottom of some tartlet-crusts with asparagus cut into pieces and cooked1 and six green asparagus-heads1 about one and one-half inches in length1 arranged like a star4 ,place an egg1 coated with cream sauce mixed with half its volume of asparagus pure1 upon each tartlet4 #dae--,,poached ,,eggs ,a ,l',,aurore ,coat the eggs with ,aurora sauce1 and dish them on oval feuillets if poached1 or upright on feuillets in the shape of rings if soft-boiled4 #daf--,,poached ,,eggs ,,en ,,berceau ,bake some fine ,dutch potatoes in the oven4 ,cut each potato in half1 lengthwise1 with the point of a small knife1 and remove the pulp4 ,emptied in this way1 the halved potatoes resemble little cradles4 ,coat the interior of each cradle with a fine chicken mincemeat mixed with cream1 and place an egg coated with ,aurora sauce in each4 #dag--,,poached ,,eggs ,a ,,la ,,boh,,mienne ,garnish the bottom of some tartlet-crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce3--,for six eggs1 dissolve one teaspoonful of white-meat glaze2 add thereto half a teaspoonful of truffle essence1 and finish with a lump of butter about the size of a pigeon's egg4 ,take enough of this sauce to effect the cohering of the salpicon2 coat the eggs with ,hungarian sauce1 and place one upon each garnished tartlet4 #dah--,,poached ,,eggs ,,bo,,eldieu ,garnish the tartlets with a white-chicken-meat1 foie-gras1 and truffle salpicon cohered with poultry velout4 ,coat the eggs with a reduced and thickened poultry gravy4 #dai--,,poached ,,eggs ,a ,,la ,,bruxelloise ,garnish some tartlet-crusts with braised1 minced endives thickened with cream4 ,place an egg1 coated with cream sauce1 upon each2 sprinkle moderately with biscotte raspings1 and set to glaze quickly in a fierce oven4 #dbj--,,poached ,,eggs ,a ,,la ,,clamart ,garnish some tartlet-crusts with small1 green peas1 cooked la franaise 7,no4 #baic71 and mixed with finely ciseled lettuce which should have cooked with them4 ,place an egg1 coated with cream sauce which has been finished with fresh-pea butter1 upon each4 #dba--,,poached ,,eggs ,,colbert ,garnish some tartlet-crusts with a macdoine cohered with ,bchamel4 ,place a plainly-poached egg upon each1 and send ,colbert butter1 separately1 to the table with the tartlets4 #dbb--,,poached ,,eggs ,a ,,la ,,comtesse ,garnish some tartlet-crusts with white asparagus pure4 ,place an egg coated with ,allemande sauce upon each1 and sprinkle with very black chopped truffles4 #dbc--,,poached ,,eggs ,,grand ,,duc ,there are two modes of procedure3--7a7 ,place the eggs on fried rusks1 with a nice slice of truffle on each2 arrange them in a circle round the dish1 coat with ,mornay sauce1 and set to glaze in a fierce oven4 ,on withdrawing the dish from the oven1 put in the centre a garnish composed of asparagus-heads and a small faggot of the latter1 very green and cooked4 7b7 ,prepare a croustade1 moulded in a flawn ring1 the size of which must be in proportion to the number of eggs to be served4 ,arrange the eggs in a circle in the croustade1 coat them with ,mornay sauce1 and set to glaze in a fierce oven4 ,on withdrawing the croustade from the oven1 garnish its centre with asparagus-heads and a small faggot as above4 #dbd--,,poached ,,eggs ,,maintenon ,garnish some tartlet-crusts with a ,soubise la ,bchamel1 slightly thickened by reduction4 ,coat the eggs with ,mornay sauce1 besprinkle with grated cheese1 and place them in the crusts by means of a slice4 ,set to glaze in a fierce oven1 and1 on withdrawing the dish from the oven1 surround the crusts with a thread of melted meat-glaze4 #dbe--,,poached ,,eggs ,,mass,,na ,heat some medium-sized artichoke-bottoms in butter4 ,slightly hollow them1 if necessary1 and garnish each with a tablespoonful of ,barnaise sauce4 ,place an egg1 coated with tomato sauce1 upon each artichoke-bottom2 then place a slice of poached marrow upon each egg1 and a little chopped parsley upon each slice of marrow4 #dbf--,,poached ,,eggs ,,mireille ,slightly press some saffroned pilaff rice in buttered tartlet moulds4 ,prepare as many pieces of toast of the same size as the tartlets1 and fry them in oil4 ,place an egg1 coated with cream sauce1 finished with saffron1 upon each4 ,turn the rice-tartlets out of the moulds1 and arrange them in a circle on a dish1 alternating them with the eggs on toast2 put a coffeespoonful of concassed tomatoes1 stewed in butter and kept rather thick1 upon each rice-tartlet4 #dbg--,,poached ,,eggs ,,mornay ,coat the eggs with ,mornay sauce1 and besprinkle with grated ,gruyre and ,parmesan cheese mixed with fine raspings4 ,then1 by means of a slice1 carefully transfer the eggs to pieces of toast fried in oil4 ,arrange them in a circle on a dish1 sprinkle each egg with a few drops of melted butter1 and set to glaze quickly in a fierce oven4 #dbh--,,poached ,,eggs ,d',,orsay ,place the eggs upon toast fried in butter4 ,arrange them in a circle on a dish1 and coat them with ,chteaubriand sauce4 #dbi--,,poached ,,eggs ,,rossini ,garnish some tartlet-crusts1 each with a slice of foie gras 7raw if possible7 seasoned1 dredged with flour1 and fried in butter4 ,place an egg1 coated with thickened veal gravy with ,madeira1 on each tartlet1 and complete by means of a large slice of very black truffle on each egg4 #dcj--,,poached ,,eggs ,s,,vign ,prepare some thin rusks2 fry them in clarified butter1 and stuff them with a mince of braised lettuce4 ,place an egg on each stuffed rusk2 coat with velout mixed with poultry essence2 arrange in a circle on a dish1 and complete by means of a ring of very black truffle on each egg4 #dca--,,poached ,,eggs ,,victoria ,garnish some tartlet-crusts with a salpicon made from three oz4 of spiny-lobster meat and one-half oz4 of truffles1 cohered with three tablespoonfuls of ,diplomate sauce4 ,place an egg1 coated with ,diplomate sauce1 on each tartlet4 ,dish1 and set to glaze in a fierce oven4 #dcb--,,poached ,,eggs ,,with ,,red ,,wine ,these eggs may either be poached with red wine1 or in the ordinary way4 ,in the first case1 the wine used for poaching may serve to prepare the red wine or ,bordelaise sauce 7,no4 #cb74 ,in either case1 the eggs are dished on oval rusks1 slightly hollowed and fried in butter2 they are coated with the sauce1 after having been dished1 and they are quickly glazed4 #dcc--;,,hard-,,boiled ,,eggs ,boiling eggs hard may seem an insignificant matter1 but1 like the other modes of procedure1 it is1 in reality1 of some importance1 and should be effected in a given period of time4 ,if1 for a special purpose1 they have to be just done1 it is pointless and even harmful to boil them beyond a certain time-limit1 seeing that any excess in the boiling only makes them tough1 and the whites particularly so1 owing to their albuminous nature4 ,in order to boil eggs uniformly1 they should be put into a colander with large holes1 whereby they may be plunged at the same moment of time into the boiling water4 ,from the time the water regains the boiling point1 eight minutes should be allowed in the case of medium-sized eggs1 and ten minutes in the case of larger ones2 but these times should never be exceeded4 ,as soon as they are done drain the eggs and dip them in cold water1 and then shell them carefully4 #dcd--;,,hard-,,boiled ,,eggs ,,car,,me ,have ready beforehand a timbale crust 7,no4 #bcid71 somewhat shallow4 ,for six hard-boiled eggs1 slice four artichoke-bottoms of medium size1 and stew them in butter2 cut some truffles into slices1 allowing four slices to each egg1 and cut up the eggs into discs about one-half inch thick4 ,prepare also in advance one-half pint of ,nantua sauce4 ,garnish the crust with alternate layers of sliced artichoke-bottoms1 egg-discs1 and sliced truffles4 ,finish with a coating of sauce and a ring of sliced truffles4 ,dish up the crust on a napkin4 #dce--;,,hard-,,boiled ,,eggs ,,chimay ,cut the eggs1 lengthwise1 in two4 ,remove the yolks1 pound them into a paste1 and add thereto an equal quantity of dry ,duxelle 7,no4 #bbc74 ,fill the empty whites with the preparation2 place them on a buttered gratin-dish2 cover them with ,mornay sauce2 besprinkle with grated cheese2 pour a few drops of melted butter upon the sauce1 and set to glaze in a fierce oven4 #dcf--;,,hard-,,boiled ,,eggs ,,in ,,croquettes ,cut the eggs into small dice 7white and yolks74 ,per six eggs add five oz4 of cooked mushrooms and one oz4 of truffles1 cut into dice4 ,thicken the whole with one-quarter pint of reduced ,bchamel1 and spread on a plate to cool4 ,when cold1 divide the preparation into portions weighing about two oz42 roll these portions into balls on a floured mixing-board1 and then shape them like eggs4 ,dip them into an anglaise 7,no4 #agd71 taking care to cover them well with it1 and then roll them in fine and fresh bread-crumbs1 letting this operation avail for finishing off the shape4 ,put them into hot fat seven or eight minutes before dishing up2 drain1 salt moderately1 place on a napkin1 with a centre garnish of very green1 fried parsley1 and send a cream sauce to the table with them4 #dcg--;,,hard-,,boiled ,,eggs ,,in ,,rissoles ,make a preparation of eggs1 as for the croquettes1 using a little more sauce4 ,roll some puff-paste trimmings to a thickness of one-quarter inch1 and stamp it with a round indented cutter two and one-half inches in diameter4 ,place a small tablespoonful of the preparation in the middle of each piece of paste2 moisten slightly all round1 and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse1 taking care to press them well together so as to join them1 thus completely enclosing the preparation4 ,treat them l'anglaise2 put them into hot fat eight minutes before serving1 and dish up on a napkin1 with a centre garnish of parsley4 #dch--;,,eggs ,a ,,la ,,tripe ,for six eggs1 finely mince two onions1 and stew them in butter1 without letting them acquire any colour4 ,add thereto one-half pint of ,bchamel sauce1 and set to cook gently for ten minutes4 ,a few minutes before serving add the eggs1 cut into large slices1 to the sauce4 ,dish up in a timbale4 #dci--;,,eggs ,a ,,la ,,tripe1 ,,bourgeoise ,for six eggs chop up two large onions and stew them in butter without colouration4 ,sprinkle them with one-half oz4 of flour1 moisten with one pint of boiling milk1 and season with salt1 pepper1 and nutmeg4 ,set to cook1 gently1 for twenty minutes2 rub through a fine sieve or through tammy1 and transfer the preparation to a saucepan1 and heat it well4 ,dish up the eggs1 which should be quartered1 in a timbale1 and cover them with the preparation of onions1 very hot4 #ddj--;,,eggs ,,en ,,cocotte ,the poaching of eggs en cocotte is done in the bain-marie4 ,cocottes for eggs1 which may be replaced by little china or plaited cases1 are a kind of small saucepan in earthenware1 in porcelain1 or in silver1 provided with a little handle4 ,the time generally allowed for the cooking or poaching of eggs in this way is ten minutes1 but this time is subject to variations either way4 ,in order to accelerate the process ,i should advise the warming of the cocottes before the insertion of the eggs4 ,mode of ,procedure4--,having garnished the cocottes and broken the eggs into them1 as directed in the recipes given hereafter1 set them in a saut-pan and pour therein enough boiling water to reach within one-half inch of the brims of the cocottes4 ,place in the oven and cover1 just leaving sufficient opening for the steam to escape4 ,the eggs are done when the whites are almost set and the yolks are glossy4 ,after having properly wiped the cocottes1 dish them on a napkin or on a fancy dish-paper4 #dda--;,,eggs ,,en ,,cocotte ,,au ,,chambertin ,prepare a red-wine sauce au ,chambertin4 ,fill the cocottes1 one-third full1 with this sauce4 ,set to boil on a corner of the stove2 break the eggs into the boiling sauce1 season with a grain of salt1 and put the cocottes1 one by one1 into a saut-pan containing the necessary quantity of boiling water4 ,poach as directed1 and set to glaze quickly at the last moment4 #ddb--;,,eggs ,,en ,,cocotte ,,with ,,cream ,this preparation constitutes the radical type of this series of eggs1 and1 for a long time1 was the only one in use4 ,heat the cocottes beforehand2 pour a tablespoonful of boiling cream into each1 followed by an egg1 broken2 season1 and add two little lumps of butter1 the size of peas4 ,place the cocottes in a bain-marie1 and poach as before4 #ddc--;,,eggs ,,en ,,cocotte ,a ,,la ,,jeannette ,garnish the bottom and the sides of the cocottes with a thickness of one-third inch of chicken-forcemeat with cream1 mixed with a fifth of its volume of foie gras4 ,break the egg over the middle1 season1 and poach in the usual way4 ,when about to serve1 surround the eggs with a thread of poultry velout4 #ddd--;,,eggs ,,en ,,cocotte ,,with ,,gravy ,break the eggs into buttered cocottes4 ,season1 poach1 and1 when about to serve1 surround the yolks with a thread of reduced veal gravy4 #dde--;,,eggs ,,en ,,cocotte ,a ,,la ,,lorraine ,put a teaspoonful of breast of pork1 cut into dice and fried1 into each cocotte1 also three thin slices of ,gruyre cheese and one tablespoonful of boiling cream4 ,break the eggs1 season1 and poach in the usual way4 #ddf--;,,eggs ,,en ,,cocotte ,a ,,la ,,maraich,,re ,garnish the bottom and sides of the cocottes with cooked spinach1 chopped and pressed1 and sorrel and lettuce leaves1 both of which should be stewed in butter4 ,break the eggs1 season1 poach in the usual way1 and1 when about to send the eggs to the table1 drop a fine chervil pluche on each yolk4 #ddg--;,,eggs ,,en ,,cocotte ,,with ,,morels ,garnish the bottom and sides of the cocottes with minced morels fried in butter and thickened with a little reduced half-glaze4 ,break the eggs1 season1 poach1 and surround the yolks with a thread of half-glaze when dishing up4 #ddh--;,,eggs ,,en ,,cocotte ,a ,,la ,,soubise ,garnish the bottom and sides of the cocottes with a coating of thick ,soubise pure4 ,break the eggs1 season1 and poach4 ,when dishing up1 surround the yolks with a thread of melted meat-glaze4 #ddi--,,moulded ,,eggs ,these form a very ornamental dish1 but the time required to prepare them being comparatively long1 poached1 soft-boiled1 and other kinds of eggs are generally preferred in their stead4 ,they are made in variously shaped moulds1 ornamented according to the nature of the preparation1 and the eggs are broken into them direct1 or they may be inserted in the form of scrambled eggs1 together with raw eggs poached in a bain-marie4 ,whatever be the mode of preparation1 the moulds should always be liberally buttered4 ,the usual time allowed for the poaching of the eggs in moulds is from ten to twelve minutes1 but when withdrawn from the bain-marie it is well to let the moulds stand awhile with the view of promoting a settling of their contents1 which action facilitates the ultimate turning out of the latter4 ,empty the moulds on small pieces of toast or tartlets1 and arrange these in a circle round the dish4 #dej--,,moulded ,,eggs ,a ,,la ,,carignan ,butter some ,madeleine-moulds1 shaped like elongated shells1 and garnish them with a thin coating of chicken-stuffing or crayfish butter4 ,break the eggs in the middle of the forcemeat2 season1 place carefully in a bain-marie1 and poach1 with cover on1 in the oven1 leaving a small opening for the escape of the generated vapour4 ,empty the moulds on toast cut to the same shape as the moulds and fried in butter2 arrange them on the dish1 and coat with a ,chteaubriand sauce4 #dea--,,moulded ,,eggs ,a ,,la ,,duchesse ,butter some baba-moulds2 garnish the bottom of each with a large slice of truffle2 break an egg into each1 and poach in the bain-marie4 ,turn out the moulds on to little fluted galettes made from ,duchesse potatoes and coloured in the oven after having been gilded4 ,dish up in the form of a crown1 and coat with a thickened veal gravy4 #deb--;,,galli-,,mari1 ,,moulded ,,eggs ,for four people3 7#a7 ,prepare five scrambled eggs1 keeping them very soft2 add thereto three raw1 beaten eggs and one teaspoonful of capsicum1 cut into dice4 ,mould this preparation in four little shallow cassolettes1 well buttered1 and poach in the bain-marie4 7#b7 ,have ready and hot as many cooked artichoke-bottoms as there are cassolettes2 the former should have had their edges fluted4 ,have also ready a 8,rice la ,grecque0 7,no4 #bbec74 7#c7 ,garnish the artichoke-bottoms with the rice2 turn out the cassolettes upon the latter2 arrange on a dish1 and cover with highly-seasoned and buttered ,bchamel sauce4 ,put the dish in a fierce oven1 so as to glaze quickly1 and serve immediately4 #dec--,,moulded ,,eggs ,a ,,la ,,mortemart ,scramble five eggs1 keeping them soft1 and add thereto three raw1 beaten eggs4 ,butter some shallow1 timbale moulds2 garnish their bottoms with a fine slice of truffle1 and fill them with the preparation of eggs4 ,poach in a bain-marie4 ,turn out each mould on a tartlet-crust1 garnished with mushroom pure la crme 7,no4 #bjgi71 and arrange in a circle on a round dish4 ,send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs4 #ded--,,neapolitan ,,moulded ,,eggs ,make a preparation consisting of scrambled eggs and ,parmesan cheese1 keeping it very soft2 add thereto1 per five scrambled eggs1 two raw eggs4 ,fill some little1 well-buttered brioche-moulds with this preparation1 and poach in the bain-marie4 ,as soon as their contents are properly set1 turn out the moulds on to a buttered gratin dish1 besprinkle with grated ,parmesan cheese1 and coat the eggs with reduced and buttered half-glaze1 well saturated with tomato4 #dee--,,moulded ,,eggs ,,palermitaine ,butter some baba-moulds2 garnish the bottoms with a slice of truffle1 and besprinkle the sides with very red1 chopped tongue4 ,put the moulds in ice for a while1 in order that the tongue may set in the butter4 ,break an egg into each mould1 season1 and poach in the bain-marie4 ,turn out the moulds on tartlet-crusts garnished with macaroni with cream4 #def--,,polignac ,,moulded ,,eggs ,butter some baba-moulds1 and garnish the bottoms with a slice of truffle4 ,break an egg into each2 season1 and poach in a bain-marie4 ,turn out the moulds upon little round pieces of toast2 arrange them in a circle on a dish1 and coat the eggs with ,matre-d',htel butter1 the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb4 of its weight4 #deg--,,princess ,,moulded ,,eggs ,butter some narrow and deep dariole-moulds2 garnish their bottoms with a slice of very black truffle1 and their sides with a very thin coating of chicken forcemeat4 ,make a preparation of scrambled eggs1 asparagus-heads1 and truffles cut into dice1 keeping them very soft1 and add thereto raw1 beaten eggs in the proportion of one raw egg to every four scrambled4 ,fill the moulds1 two-thirds full1 with this preparation2 cover the eggs with a coating of forcemeat1 and poach in a bain-marie for twelve minutes4 ,turn out the moulds upon little1 round pieces of toast2 set these in a circle on a dish1 and surround them with a thread of clear poultry velout4 ,or the velout may be sent to the table separately1 in a sauceboat4 #deh--,,printanier ,,moulded ,,eggs ,butter some hexagonal moulds1 and garnish them1 ,chartreuse-fashion1 with cut-up1 cooked vegetables1 varying the shades4 ,break an egg into each mould2 season1 and poach in a bain-marie4 ,turn out the moulds upon little1 round pieces of toast2 arrange these in a circle on a dish1 and pour in their midst a cream sauce finished by means of a ,printanier butter with herbs1 in the proportion of one oz4 of butter to one-quarter pint of sauce4 #dei--,,scrambled ,,eggs ,this dish is undoubtedly the finest of all egg-preparations1 provided the eggs be not over-cooked1 and they be kept soft and creamy4 ,scrambled eggs are mostly served in silver timbales1 but1 in certain cases1 they may also be dished in special little croustades1 in little receptacles made from hollowed brioches1 or in tartlet-crusts4 ,formerly1 it was customary to garnish scrambled eggs served in a silver timbale with small1 variously-shaped pieces of toast1 or with small scraps of puff-paste1 cooked without colouration1 and shaped like crescents1 lozenges1 rings1 palmettes1 c4 ,this method has something to recommend it1 and may always be adopted4 ,in old cookery1 scrambled eggs were sanctioned only when cooked in a bain-marie4 ,this measure certainly ensured their being properly cooked1 but it considerably lengthened the procedure4 ,the latter may therefore be shortened by cooking the eggs in the usual way1 i4e41 in a utensil in direct contact with the fire2 but in this case the heat must be moderate1 in order that1 the process of cooking being progressive and gradual1 perfect homogeneity of the particles of the eggs 7effecting the smoothness of the preparation7 may result4 #dfj--,,method ,,of ,,scrambling ,,eggs ,for six eggs1 slightly heat one oz4 of butter in a thick-bottomed saut-pan4 ,add the six eggs1 beaten moderately1 together with a large pinch of salt and a little pepper2 place the pan on a moderate fire1 and stir constantly with a wooden spoon1 taking care to avoid anything in the way of sudden1 fierce heat1 which1 by instantaneously solidifying the egg-molecules1 would cause lumps to form in the mass--a thing which1 above all1 should be guarded against4 ,when1 by cooking1 the eggs have acquired the proper consistence1 and are still smooth and creamy1 take the saut-pan off the fire1 and finish the preparation by means of one and one-half oz4 of butter 7divided into small quantities7 and three tablespoonfuls of cream4 ,only whisk the eggs to be scrambled when absolutely necessary4 ,n4,b4--,having given the mode of procedure1 which is unalterable for scrambled eggs1 ,i shall now pass on1 in the following recipes1 to the various garnishes suited to this kind of dish4 ,the quantities ,i give are those required for six scrambled eggs4 #dfa--,,scrambled ,,eggs ,a ,,la ,,boh,,mienne ,take one cottage brioche for every two eggs4 ,remove the tops of the brioches1 and the crumb from the remaining portions1 so as to form cases of these4 ,add one-half oz4 of foie gras to the scrambled eggs1 and half as much truffles1 cut into dice1 for every two eggs4 ,fill the emptied brioches with this preparation1 and place a slice of truffle coated with meat-glaze upon each4 #dfb--,,scrambled ,,eggs ,,with ,,mushrooms ,add to the scrambled eggs one oz4 of cooked mushrooms cut into dice1 or raw mushrooms1 minced and sautd in butter1 for every two eggs4 ,dish in a timbale2 put a fine1 cooked1 and grooved mushroom in the middle1 and surround with a crown of sliced mushrooms1 also cooked4 #dfc--,,scrambled ,,eggs1 ,,chasseur ,dish the scrambled eggs in a timbale4 ,hollow out the middle1 and place therein a garnish of one fine chicken's liver1 sautd1 per every two eggs4 ,sprinkle a pinch of chervil and tarragon on the garnish1 and surround with a thread of chasseur sauce 7,no4 #cc74 #dfd--,,scrambled ,,eggs1 ,,chatillon ,dish the eggs in a timbale1 and place a garnish of mushrooms in the centre4 ,the mushrooms should first be minced raw1 and then sautd in butter4 ,sprinkle a pinch of chopped parsley on the garnish1 and surround with a thread of melted meat-glaze4 ,border the whole1 close to the sides of the timbale1 with small crescents of puff-paste1 baked pale4 #dfe--,,scrambled ,,eggs ,,with ,,shrimps ,dish the scrambled eggs in a silver timbale4 ,place a little heap of shrimps' tails bound with a few tablespoonfuls of shrimp sauce in the middle1 and surround with a thread of the same sauce4 #dff--,,scrambled ,,eggs ,,with ,,herbs ,add to the scrambled eggs a tablespoonful of parsley1 chervil pluches1 chives1 and tarragon leaves in equal quantities and chopped4 #dfg--,,scrambled ,,eggs ,,with ,,cheese ,break the eggs1 beat them1 season1 and add thereto1 for every two eggs1 one-half oz4 of fresh grated ,gruyre cheese1 and as much grated ,parmesan4 ,cook the eggs in the usual way on a very moderate fire1 in order to keep them creamy4 #dfh--,,scrambled ,,eggs ,,grand-,m,,re ,add to the scrambled eggs a tablespoonful of little crusts1 cut into dice1 fried in clarified butter1 and prepared in time to be inserted into the eggs very hot4 ,dish in a timbale with a pinch of chopped parsley in the middle4 #dfi--,,scrambled ,,eggs1 ,,georgette ,bake three fine ,dutch potatoes1 or six smaller ones1 in the oven4 ,open them by means of an incision on their tops2 withdraw the pulp from the interior with the handle of a spoon1 and keep the remaining shells hot4 ,prepare the scrambled eggs in the usual way1 and finish them away from the fire with one and one-half oz4 of crayfish butter1 and eight or ten shelled crayfish tails4 ,garnish the potato shells with this preparation1 and dish up on a napkin4 #dgj--,,scrambled ,,eggs ,,for ,,hot ,,luncheon ,,hors-,d',,uvre ,i only give one recipe of this kind1 but the series may be extended at will without involving much deep research1 since all that is needed for the purpose of variety is the modification of the garnish and a change in the souffl preparation4 ,the mode of procedure remains unalterable4 ,prepare the scrambled eggs1 and garnish them as fancy may suggest4 ,also make a 8,souffl with ,parmesan ,cheese0 7,no4 #bbie;a74 ,put the scrambled eggs into a large tartlet-crust1 cook without colouration1 filling them only two-thirds full4 ,cover with the souffl preparation1 taking care to make it project in a mound above the tartlets2 place these on a tray1 poach quickly in a hot oven1 and glaze at the same time4 #dga--,,scrambled ,,eggs ,,with ,,morels ,add to the scrambled eggs some minced morels1 sautd in butter and seasoned4 ,dish in timbales1 and place a fine1 cooked morel in the centre of each4 #dgb--,,scrambled ,,eggs ,,with ,,mousserons ,proceed as for ,no4 #dga4 #dgc--,,scrambled ,,eggs1 ,,orloff ,break the eggs2 beat them1 and add thereto a little fresh1 thick cream4 ,cook them in the usual way1 and add three crayfishes' tails per every two eggs4 ,dish in little porcelain cases1 place a fine slice of truffle in each of the cases1 and arrange these upon a napkin lying on a dish4 #dgd--,,scrambled ,,eggs ,a ,,la ,,pi,,montaise ,add to the scrambled eggs1 per every two of the latter1 one-half oz4 of grated ,parmesan cheese and a coffeespoonful of raw1 grated1 ,piedmont truffles4 ,dish in a timbale1 and garnish with a fine crown of sliced truffles of the same kind as the above4 #dge--,,scrambled ,,eggs ,a ,,la ,,portugaise ,dish the eggs in a timbale1 and place1 in the middle1 some fine1 concassed tomatoes1 seasoned and sautd in butter4 ,sprinkle a pinch of concassed parsley on the tomatoes1 and surround with a thread of meat-glaze4 #dgf--,,scrambled ,,eggs1 ,,princess ,,mary ,prepare some small timbales in dariole-moulds from puff-paste scraps1 and bake them without colouration2 also some little covers of puff-paste1 stamped out with an indented fancy-cutter1 two inches in diameter4 ,set the covers on a tray1 gild them slightly1 place on each a scrap of indented paste1 and leave this uncoloured4 ,bake the timbales and the covers in a moderate oven4 ,make a preparation of scrambled eggs and ,parmesan cheese2 add to this1 away from the fire1 two tablespoonfuls of reduced velout with truffle essence and truffles cut into dice4 ,garnish the timbales1 put a cover on each1 and dish up on a napkin4 #dgg--,,scrambled ,,eggs1 ,,rachel ,add some truffles1 cut into dice1 and some asparagus-heads to the scrambled eggs4 ,dish on a timbale2 put a fine little faggot of asparagus-heads in the middle1 and surround with a crown of sliced truffles4 #dgh--,,scrambled ,,eggs1 ,,reine ,,margot ,prepare the scrambled eggs in the usual way1 and finish them with the necessary quantity of almond butter4 ,place this preparation in small tartlet-crusts1 baked without colouration1 and surround the tartlets with a thread of ,bchamel sauce1 finished with pistachio butter1 the thread of sauce being close up to the edge of the tartlets4 #dhj--,,scrambled ,,eggs1 ,,rothschild ,finely pound the remains of six crayfish 7cooked in ,mirepoix7 the tails of which have been put aside1 and add thereto1 little by little1 two tablespoonfuls of thick cream4 ,rub through tammy4 ,add this crayfish cream to the six beaten eggs2 season1 and cook on a moderate fire with the object of obtaining a smooth1 soft1 and creamy preparation4 ,serve in a timbale and garnish1 firstly with a small faggot of asparagus-heads placed in the middle of the eggs1 secondly with crayfish tails arranged in a circle round the asparagus1 and thirdly with large slices of very black truffles arranged in a crown around the crayfish tails4 #dha--,,scrambled ,,eggs ,,with ,,truffles ,add one tablespoonful of truffles1 cooked in ,madeira and cut into dice1 to the scrambled eggs4 ,place these in a timbale1 and garnish with a crown of sliced truffles4 ,or place the preparation in tartlet-crusts1 made from trimmings of puff-paste and baked without colouration1 with a large slice of truffle on the eggs1 in each tartlet4 #dhb--;,,fried ,,eggs ,in the long series of egg-preparations1 fried eggs are those which hold the least important place1 for the fried eggs which are so commonly served at breakfasts in ,england and ,america are really eggs la pole4 ,the real fried egg is almost unknown in ,england and ,america4 ,as a rule1 the garnish given to this kind of eggs is served apart1 while the latter are dished1 either on a napkin or on pieces of toast1 with a little fried parsley laid in the middle of the dish4 #dhc--,,the ,,preparation ,,of ,,fried ,,eggs ,any fat1 provided it be well purified1 may be used for these eggs1 but oil is the more customary frying medium4 ,to do these eggs properly1 only one should be dealt with at a time4 ,heat some oil in an omelet-pan until it begins to smoke slightly2 break the egg on a plate2 season it1 and let it slide into the pan4 ,then1 with a wooden spoon1 quickly cover up the yolk with the solidified portions of the white1 in order to keep the former soft4 ,drain the egg on a piece of stretched linen1 and proceed in the same way with the other eggs until the required quantity has been treated4 #dhd--;,,fried ,,eggs ,a ,,la ,,bordelaise ,prepare as many halved tomatoes la ,provenale 7see tomatoes7 as there are eggs1 adding a pinch of chopped shallots to each halved tomato4 ,when cooked1 garnish them with cpes1 finely minced and sautd la ,bordelaise2 place a fried egg on each garnished half-tomato1 and arrange them in a circle on a dish1 with fried parsley in the middle4 #dhe--;,,harvesters' ,,fried ,,eggs ,fry as many blanched rashers of breast of bacon as there are eggs4 ,arrange in a circle on a dish1 alternating the rasher with the eggs4 ,garnish the centre with large peas1 cooked with ciseled lettuce and finely-sliced potatoes4 #dhf--;,,fried ,,poached ,,eggs ,this kind is recommended1 because it may be served with various garnishes--either vegetables of the same nature1 a macdoine1 vegetable pures1 or divers cullises1 sauces in keeping with the eggs1 artichoke-bottoms1 mushrooms1 morels1 c4 7sliced and sautd in butter71 or tomato-fondue1 c4 ,after having properly drained and dried the poached eggs1 which should have been prepared beforehand1 dip them carefully in a ,villeroy sauce 7,no4 #ajh71 and arrange them1 one by one1 on a dish4 ,when the sauce has set1 pass the point of a small knife round the eggs to remove any excess of sauce2 take them off the dish to treat them with an anglaise 7,no4 #agd71 and then roll them in very fine1 fresh bread-crumbs4 ,plunge them into very hot fat three or four minutes before serving2 drain them on a piece of linen2 salt slightly1 arrange in a circle on a dish1 and set the selected garnish in the middle4 #dhg--;,,fried ,,eggs ,a ,,la ,,portugaise ,place each of the fried eggs upon a half-tomato la ,portugaise1 i4e41 stuffed with rice after having been previously half-baked in the oven4 ,arrange in a circle on a dish1 and garnish the centre with concassed tomatoes sautd in butter4 #dhh--;,,fried ,,eggs ,a ,,la ,,proven,,ale ,put each fried egg on a half-tomato on a large1 thick slice of egg-plant1 seasoned1 rolled in flour1 and fried in oil4 ,set in a circle on a dish1 with fried parsley in the centre4 #dhi--;,,fried ,,eggs ,a ,,la ,,romaine ,place the eggs1 fried in oil1 on little1 oval subrics of spinach4 ,the preparation of spinach should have anchovy fillets1 cut into dice1 added to it4 #dij--;,,fried ,,eggs ,a ,,la ,,verdi ,cut six hard-boiled eggs lengthwise4 ,remove the yolks1 pound them with two oz4 of butter1 and add thereto two tablespoonfuls of thick1 cold ,bchamel1 two tablespoonfuls of cooked herbs1 and one tablespoonful of lean ham1 cooked and chopped4 ,garnish each half-white of egg with a good tablespoonful of this preparation1 and smooth it with the blade of a small knife1 shaping it in such wise as to represent the other half of the egg4 ,dip each whole egg1 thus formed1 into an anglaise1 and roll in fine1 fresh bread-crumbs4 ,plunge in hot fat six minutes before serving1 and dish on a napkin1 with fried parsley in the centre4 ,send1 separately1 to the table a garnish composed of asparagus-heads4 #dia--;,,fried ,,poached ,,eggs ,a ,,la ,,villeroy ,prepare the eggs1 poached beforehand1 as explained under ,no4 #dhf4 ,fry them similarly1 and dish them on a napkin1 with a garnish of fried parsley in the centre4 ,omelets ,the procedure for omelets is at once very simple and very difficult1 for tastes differ considerably in respect of their preparation4 ,some like them well done1 others insist upon their being just done1 while there are yet others who only enjoy them when they are almost liquid4 ,nevertheless1 the following conditions apply to all--namely1 that there should be homogeneity of the egg-molecules2 that the whole mass should be smooth and soft2 and that it should be borne in mind that an omelet is in reality scrambled eggs enclosed in a coat composed of coagulated egg4 ,i take as my standard an omelet consisting of three eggs1 the seasoning of which comprises a small pinch of table-salt and a little pepper1 and which requires one-half oz4 of butter for its preparation4 ,the quantities of garnishing ingredients given below1 therefore1 are based upon this standard4 #dib--,,the ,,preparation ,,of ,,omelets ,heat the butter in the omelet-pan1 until it exhales the characteristic nutty smell4 ,this will not only lend an exquisite taste to the omelet1 but the degree of heat reached in order to produce the aroma will be found to ensure the perfect setting of the eggs4 ,pour in the beaten and seasoned eggs1 and stir briskly with a fork1 in order to heat the whole mass evenly4 ,if the omelet is to be garnished inside1 this ought to be done at the present stage1 and then the omelet should be speedily rolled up and transferred to a dish1 to be finished in accordance with the nature of its designation4 ,when the omelet is on the dish1 a piece of butter may be quickly drawn across its surface1 to make it glossy4 #dic--;,,agn,s ,,sorel ,,omelet ,stuff the omelet with one tablespoonful of mushrooms1 minced and sautd in butter4 ,roll it up1 and transfer it to a dish4 ,then lay eight small slices of very red tongue upon it1 letting their edges overlap2 surround with a thread of veal gravy4 #did--,,omelet ,a ,,la ,,bruxelloise ,stuff the omelet with two tablespoonfuls of braised endives1 ciseled and thickened with cream4 ,surround with a thread of cream sauce4 #die--,,omelet ,,with ,c,,pes ,finely mince two oz4 of cpes2 toss them in butter in an omelet-pan until they have acquired a brown colour2 add thereto a pinch of chopped shallots1 and toss them again for a moment4 ,pour the eggs into the omelet-pan2 make the omelet2 dish up1 and surround with a thread of half-glaze4 #dif--,,omelet ,,with ,,mushrooms ,mince two oz4 of raw mushrooms2 toss them in butter in an omelet-pan2 add the eggs thereto1 and make the omelet4 ,transfer it to a dish1 lay three little cooked and grooved mushrooms upon it1 and surround with a thread of half-glaze4 #dig--,,omelet ,a ,,la ,,choisy ,stuff the omelet with two tablespoonfuls of braised lettuce2 the latter should have been ciseled and cohered by means of cream sauce4 ,roll and dish the omelet1 and surround it with a thread of cream sauce4 #dih--,,omelet ,a ,,la ,,clamart ,stuff the omelet with two tablespoonfuls of fresh peas1 bound by means of butter and combined with a portion of the lettuce used in cooking them1 finely ciseled4 ,roll and dish the omelet1 make an opening lengthwise in the centre1 and fill the interspace with a tablespoonful of fresh peas4 #dii--,,omelet ,,with ,,crusts ,combine with the beaten and seasoned eggs two tablespoonfuls of small crusts1 cut into dice1 fried in clarified butter1 and very hot4 ,make the omelet very quickly4 #ejj--,,omelet ,,with ,,spinach ,stuff the omelet with two tablespoonfuls of spinach with cream1 and surround with a thread of cream sauce4 #eja--,,omelet ,a ,,la ,,fermi,,re ,add to the beaten and seasoned eggs one tablespoonful of very lean1 cooked ham cut into dice4 ,pour the eggs into the omelet-pan1 and cook them quickly1 taking care to keep them very soft4 ,let the outside harden slightly2 tilt into the dish after the manner of a pancake1 and besprinkle the surface with a pinch of chopped parsley4 #ejb--,,omelet ,,aux ,,fines ,,herbes ,add to the eggs one tablespoonful of parsley1 chervil1 chive1 and tarragon leaves1 all to be finely chopped and almost equally apportioned4 ,make the omelet in the usual way4 #ejc--,,omelet ,,with ,,vegetable ,,marrow ,,flowers ,add to the eggs one and one-half oz4 of the calices of freshly-plucked and young vegetable-marrow flowers2 cisel and stew them1 and add thereto a pinch of chopped parsley4 ,surround the omelet with a thread of tomato sauce4 ,n4,b4--,this omelet may be made with oil1 as well as with butter4 #ejd--,,omelet ,,with ,,chicken',s ,,liver ,stuff the omelet with two tablespoonfuls of chicken's liver1 which should be cut into dice or finely sliced1 seasoned1 quickly sautd in butter1 and cohered with half-glaze4 ,dish the omelet1 make an opening lengthwise in the centre1 and place one tablespoonful of chicken's liver1 prepared as above1 in the interspaces4 ,besprinkle with chopped parsley1 and surround the omelet with a thread of half-glaze4 #eje--,,omelet ,,with ,,artichoke-,,bottoms ,finely mince two small artichoke-bottoms 7raw if possible71 season them1 and slightly colour them in butter4 ,add the beaten and seasoned eggs1 and make the omelet in the usual way4 #ejf--,,omelet ,,with ,,young ,,shoots ,,of ,,hops ,stuff the omelet with two tablespoonfuls of young shoots of hops1 cohered with cream1 and finish it in the usual way4 ,open it slightly along the top1 and garnish with a few young shoots of hops put aside for the purpose4 ,the omelet may be surrounded with a thread of cream sauce1 but this is optional4 #ejg--,,omelet ,a ,,la ,,lyonnaise ,finely mince half an onion1 and cook it with butter in an omelet-pan1 letting it brown slightly4 ,add the eggs1 with which a large pinch of chopped parsley has been mixed1 and make the omelet in the usual way4 #ejh--,,omelet ,,maxim ,make the omelet in the usual way4 ,lay upon it alternate rows of crayfish tails and slices of truffle4 ,surround the omelet with a fine border of frogs' legs 8sautd la ,meunire10 i4e41 seasoned raw1 rolled in flour1 and sautd in butter until quite cooked and well gilded4 #eji--,,omelet ,,with ,,morels ,mince and toss in butter two oz4 of very firm morels4 ,two should be put aside1 which1 after having been cut in two1 lengthwise1 and sautd with the others1 should be placed on a dish when the omelet is about to be made4 ,having dished the latter1 place the four sautd and reserved pieces of morels upon it1 and surround it with a thread of half-glaze4 #eaj--,,omelet ,,mousseline ,beat the yolks of three eggs in a bowl with a small pinch of salt and a tablespoonful of very thick cream4 ,add thereto the three whites1 whisked to a stiff froth1 and pour this preparation into a wide omelet-pan containing one oz4 of very hot butter4 ,saut the omelet1 tossing it very quickly1 and taking care to turn the outside edges of the preparation constantly towards the centre2 when the whole mass seems uniformly set1 roll the omelet up quickly1 and dish it4 ,this omelet should be sent to the table immediately4 #eaj;a--,,omelet ,,with ,,mousserons ,mince two oz4 of very fresh mousserons2 toss them in butter in the omelet-pan2 add thereto the eggs mixed with a pinch of chopped parsley2 make the omelet1 dish it1 and surround it with a thread of half-glaze4 #eaa--,,omelet ,a ,,la ,,nantua ,add to the omelet six little crayfishes' tails1 each of which must be cut into three1 and the whole mixed with a little ,nantua sauce4 ,put two fine crayfishes' tails on the omelet1 making them touch at their thicker ends1 and surround with a thread of ,nantua sauce4 #eab--,,omelet ,,parmentier ,add a pinch of chopped parsley to the eggs1 and1 when about to pour the latter into the omelet-pan1 add two tablespoonfuls of potato cut into dice1 seasoned1 sautd in butter1 and very hot4 ,make the omelet in the usual way4 #eac--,,omelet ,a ,,la ,,paysanne ,frizzle with butter1 in the omelet-pan1 two oz4 of breast of bacon cut into dice4 ,add to the eggs one tablespoonful of finely-sliced potatoes sautd in butter1 one-half tablespoonful of ciseled sorrel stewed in butter1 and a pinch of concassed chervil4 ,pour the whole over the bacon-dice2 cook the eggs quickly1 keeping them soft2 turn the omelet after the manner of a pancake1 and tilt it immediately on to a round dish4 #ead--,,omelet ,,with ,,asparagus-,,tops ,add one and one-half tablespoonfuls of blanched asparagus-tops1 stewed in butter1 to the omelet4 ,having dished the omelet1 open it along the middle1 and lay a nice little faggot of asparagus-tops in the interspace4 #eae--,,omelet ,a ,,la ,,proven,,ale ,rub the bottom of the omelet-pan lightly with a clove of garlic2 put two tablespoonfuls of oil into the utensil1 and heat it until it smokes4 ,throw into the oil a fine1 peeled1 pressed1 and pipped tomato1 cut into dice and besprinkled with a pinch of concassed parsley4 ,cook it quickly1 tossing it the while1 and add it to the beaten and seasoned eggs4 ,make the omelet in the usual way4 ,n4,b4--,the nature of this preparation demands the use of oil in treating the tomato1 but1 failing oil1 clarified butter may be used4 #eaf--,,omelet ,,with ,,kidneys ,add to the omelet a tablespoonful of calf's or sheep's kidney1 cut into dice1 seasoned with salt and pepper1 sautd quickly in butter1 and cohered by means of half-glaze4 ,having dished the omelet1 divide it down the middle1 lay some reserved kidney-dice in the interspace1 and surround with a thread of half-glaze4 #eag--,,omelet ,a ,,la ,,rossini ,add to the beaten and seasoned eggs one dessertspoonful of cooked foie gras and as much truffle1 cut into small dice4 ,having dished the omelet1 place in the middle thereof a small rectangular piece of heated foie gras1 and two slices of truffle on either side of the latter4 ,surround it with a thread of half-glaze flavoured with truffle essence4 #eah--,,omelet ,,with ,,truffles ,add to the omelet one tablespoonful of truffles1 cut into dice4 ,make the omelet1 dish it1 and lay a row of fine slices of truffles upon it4 ,surround it with a thread of melted meat-glaze4 #eai--;,,hot ,,lapwings' ,,and ,,plovers' ,,eggs ,note4--,in the chapter on hors-d'uvres1 where recipes were given which deal with lapwings' eggs1 ,i made a few remarks relative to their freshness1 and indicated the procedure for boiling them soft and hard4 #ebj--,,scrambled ,,lapwings' ,,eggs ,proceed as for ordinary scrambled eggs1 all the recipes given for the latter being perfectly applicable to lapwings' eggs4 ,they require1 however1 very great care in their preparation1 and it should be borne in mind that one ordinary hen's egg is equal to about three lapwings' eggs4 #eba--,,lapwings' ,,eggs ,a ,,la ,,danoise ,poach the eggs as directed in the recipe dealing with the process1 and dish them up in tartlet-crusts garnished with a pure of smoked salmon4 #ebb--,,omelet ,,of ,,lapwings' ,,eggs ,proceed as for other omelets1 but one ordinary hen's egg is generally added to every six lapwings' eggs in order to give more body to the preparation4 ,all the omelet recipes already given may be applied to lapwings' eggs4 #ebc--,,lapwings' ,,eggs ,a ,,la ,,royale ,garnish as many small tartlet moulds as there are eggs with chicken-forcemeat4 ,poach1 turn out the moulds1 and hollow out the centres of the tartlets in such wise as to be able to set an egg upright in each4 ,place a soft- or hard-boiled egg on each forcemeat tartlet1 coat the eggs with a light pure of mushrooms1 besprinkle with chopped truffles1 and arrange in a circle on a dish4 #ebd--,,lapwings' ,,eggs ,,au ,,troubadour ,select as many large morels as there are eggs4 ,remove the stalks1 and widen the openings of the morels2 season them1 and stew them in butter4 ,boil the lapwings' eggs soft4 ,garnish each stewed morel with an egg2 set them on little tartlet-crusts garnished with a light1 foie-gras pure1 and arrange them in a circle on a dish4 ,cold ,eggs ,the preparation of cold eggs is not limited by classical rules2 it rests with the skill and artistic imagination of the operator1 and1 since fancifulness and originality are always closely allied to artistic imagination1 it follows that the varieties evolved may be infinite4 ,indeed1 so various and numerous are the recipes dealing with this kind of egg-preparations that ,i must limit myself to a selection only of the more customary ones1 culled as far as possible from my own repertory4 #ebe--;,,cold ,,eggs ,,alexandra ,take some cold1 well-trimmed1 poached eggs2 dry them and cover them with a white chaud-froid sauce4 ,place a fine indented slice of truffle in the centre of each1 and sprinkle with a cold1 white1 melted aspic jelly until they are thinly coated therewith4 ,slip the point of a small knife round each egg with the view of moving them more easily1 and transfer them to oval tartlet-crusts made from puff-paste trimmings1 baked without colouration4 ,lay a border of caviare round the eggs2 dish them in the form of a crown1 and put some chopped jelly in the centre4 #ebf--;,,cold ,,eggs ,a ,l',,andalouse ,cover some cold1 well-dried1 poached eggs with a tomato pure combined with a full third of its volume of ,soubise pure and one-half pint of melted aspic jelly per pint of sauce4 ,cut some pimentos1 marinaded in oil1 into very thin strips1 and lay these1 after the manner of a lattice1 upon each egg4 ,now garnish as many oiled1 oval tartlet-moulds as there are eggs with tomato pure1 thickened with jelly1 and let the garnish set on ice4 ,turn out the moulds1 and put an egg upon each of the tomato tartlets2 arrange the latter in a circle on a dish surrounded with a chain composed of linked rings of onion1 and garnish the centre with chopped1 white jelly4 #ebg--;,,cold ,,eggs ,,argenteuil ,coat some well-dried1 soft-boiled eggs1 slightly cut at their base to make them stand1 with a white chaud-froid sauce combined with a good third of its volume of asparagus-tops pure4 ,sprinkle repeatedly with cold1 melted1 white jelly1 until a glossy coating is obtained4 ,garnish the centre of a dish with a salad of asparagus-tops2 surround this with fine slices of cold potato1 cooked in water and cut up with an even fancy-cutter1 one inch in diameter1 and arrange the eggs all round4 #ebh--;,,cold ,,eggs ,,capucine ,carefully dry some cold1 poached eggs1 and half-coat them lengthwise with a white chaud-froid sauce2 complete the coating on the other side with a smooth pure of truffles1 thickened with jelly4 ,leave these two coats to set1 placing the eggs in the cool or on ice for that purpose4 ,garnish the centre of a round dish with a small pyramid of cold1 truffled ,brandade of morue1 and set the eggs round the latter4 #ebi--;,,cold ,,eggs ,,car,,me ,cook the eggs on the dish1 leave them to cool1 and trim them with an even fancy-cutter1 oval in shape4 ,place each egg on an oval tartlet-crust1 garnished with dice of cooked salmon1 cohered with mayonnaise4 ,surround with a thread of caviare1 and lay a thin slice of very black truffle on each egg4 #ecj--;,,cold ,,eggs ,,colbert ,garnish some small1 oval moulds in ,chartreuse fashion1 i4e41 like a draught-board4 ,put a small1 cold1 poached egg into each mould1 fill up with melted1 white jelly1 and leave to set4 ,garnish the centre of a dish with a heaped vegetable salad2 arrange the eggs taken from their moulds around this1 and surround with a little chopped jelly4 #eca--;,,cold ,,eggs ,,colinette ,let a thin coat of white jelly set upon the bottom and sides of some small1 oval moulds4 ,garnish the latter with some small dice1 consisting of white of egg and truffles1 placing them so as to simulate a draught-board2 now insert a very small1 cold1 poached egg into each mould1 and fill up with a melted jelly4 ,garnish the centre of a dish with a 8,rachel0 salad1 encircled by a ring of sliced1 cold potatoes1 cooked in water1 and place the eggs1 removed from their moulds1 all round4 ,border the dish with indented crescents of white jelly4 #ecb--;,,cold ,,eggs ,,with ,,tarragon ,mould these in baba-moulds1 or in porcelain cocottes2 sometimes they may simply be dished up on small tartlet-crusts4 ,the preparation consists of poached or soft-boiled eggs1 garnished with blanched tarragon leaves1 or coated or moulded with a very fine tarragon jelly4 #ecc--;,,cold ,,eggs1 ,,frou-,,frou ,select some very small poached eggs of equal size1 cover them with a white chaud-froid sauce combined with about a third of its volume of a pure of hard-boiled egg-yolks4 ,garnish the top of each egg with an indented ring of very black truffle1 and surround the base of the eggs with a narrow ribbon composed of chopped truffles4 ,glaze with jelly1 and leave to set on ice4 ,prepare a salad of green vegetables 7peas1 ,french beans cut into dice or lozenges1 asparagus-tops72 thicken it with a very little mayonnaise mixed with melted jelly4 ,pour this preparation into an oiled mould1 and leave it to set4 ,for dishing1 turn out the salad in the middle of a dish2 surround the base with a line of chopped jelly2 encircle the whole with the eggs1 letting them rest on the jelly1 and garnish the dish with a border of dice cut in very clear1 white jelly4 #ecd--;,,cold ,,eggs ,,moscovite ,slightly level both ends of some shelled1 hard-boiled eggs4 ,surround the tops and the bases with three little anchovy fillets1 and place a bit of truffle just half-way along each egg4 ,eggs prepared in this way resemble little barrels1 whereof the anchovy fillets imitate the iron hoops1 and the bits of truffle the bungs4 ,by means of a tubular cutter empty the eggs with care2 garnish them with caviare1 and shape the latter to a point1 outside the edges of the egg4 ,lay each egg in an artichoke-bottom1 cooked white1 and garnished with finely-chopped jelly1 and arrange them in a circle on a dish with chopped jelly in the centre4 #ece--;,,cold ,,eggs ,a ,,la ,,nantua ,prepare some hard-boiled eggs to resemble little barrels1 after the manner described above4 ,for every six eggs keep ready and cold eighteen crayfish cooked la ,bordelaise4 ,shell the tails1 put two aside for each egg1 and cut the remainder into dice2 finely pound the bodies and remains1 add thereto three tablespoonfuls of thick cream1 and rub through tammy4 ,add to this cullis one tablespoonful of thick mayonnaise4 ,bind the crayfish tails1 cut into dice1 with a few tablespoonfuls of this sauce1 and garnish the eggs1 emptied by the method indicated above1 with the preparation of dice1 making it stand out of the eggs in the shape of a small dome4 ,garnish each dome with a rosette composed of four halved crayfish tails and four truffle lozenges4 ,glaze well with jelly2 set the eggs upon artichoke-bottoms garnished with a mayonnaise with crayfish cullis1 and arrange in a circle on a dish4 #ecf--;,,cold ,,eggs ,,polignac ,prepare some eggs la ,polignac1 as explained under 8,moulded ,eggs10 and leave them to cool4 ,select some moulds a little larger than those used in the cooking of the eggs2 pour into each half a tablespoonful of melted1 white jelly1 and leave to set4 ,then put an egg into each mould1 and fill up the space around the eggs with melted1 white jelly4 ,leave to set1 turn out the moulds1 arrange the mouldings on a dish1 and surround them with dice of faintly coloured jelly4 #ecg--;,,cold ,,eggs ,a ,,la ,,reine ,prepare some soft-boiled eggs1 and leave them to cool4 ,take as many cottage brioches as there are eggs2 trim them to the level of the fluting1 and remove the crumb from the inside1 so as to form little croustades of them4 ,garnish the bottom and the sides of these croustades with a fine mince of white chicken-meat1 thickened with mayonnaise1 and season moderately with cayenne4 ,place a shelled1 soft-boiled egg in each croustade2 coat thinly with mayonnaise slightly thickened by means of a jelly2 lay a fine piece of truffle on each egg1 and1 when the sauce has set1 glaze with jelly1 using a fine brush for the purpose4 ,dish up on a napkin4 #ech--;,,cold ,,eggs1 ,,rubens ,season some cooked young shoots of hops with salt and freshly-ground pepper2 add thereto some chopped parsley and chervil1 and a pure of plainly-cooked tomatoes combined with just sufficient jelly to ensure the cohesion of the hops4 ,mould in oiled tartlet-moulds4 ,coat some well-dried1 cold1 poached eggs with white chaud-froid sauce2 garnish with pieces of tarragon leaves1 and glaze with jelly4 ,turn out the tartlet-moulds2 set an egg on each of the mouldings1 and arrange them in a circle on a dish1 placing between each egg a piece of very clear jelly1 cut to the shape of a cock's comb4 ,garnish the centre of the dish with chopped jelly4 ,,chapter ,,xiii ,,soups ,soups are divided into two leading classes1 viz43-- #a4 ,clear soups1 which include plain and garnished consomms4 #b4 ,thick soups1 which comprise the ,pures1 ,velouts1 and ,creams4 ,a third class1 which is independent of either of the above1 inasmuch as it forms part of plain1 household cookery1 embraces vegetable soups and ,garbures or gratined soups4 ,but in important dinners--by this ,i mean rich dinners--only the first two classes are recognised4 ,when a menu contains two soups1 one must be clear and the other thick4 ,if only one is to be served1 it may be either clear or thick1 in which case the two kinds are represented alternately at different meals4 ,in ,part ,i4 of this work ,i indicated the general mode of procedure for consomms and thick soups2 ,i explained how the latter might be converted from plain pures into velouts or creams1 or from velouts into creams2 and all that now remains is to reveal the recipes proper to each of those soups4 ,remarks4--,in the course of the recipes for consomms1 given hereafter1 the use of ,royales 7,nos4 #bjf to #bac7 and of ,quenelles1 variously prepared 7,nos4 #aic to #aie and #bje71 will often be enjoined4 ,for the preparation of these garnishes1 therefore1 the reader will have to refer to the numbers indicated4 ,the quantities for the clear soups that follow are all calculated to be sufficient for a standard number of six people1 and the quantity of ,royales is always given in so many dariole-moulds1 which contain about one-eighth pint1 or baba-moulds1 which hold about one-fifth pint4 ,of course1 it will be understood that the poaching need not necessarily have been effected in these moulds1 for very small 8,charlotte0 moulds would do quite as well4 ,but ,i had recourse to the particular utensils mentioned above1 in order that there might be no sort of doubt as to the exact quantity of royale it would be necessary to prepare for any one of the soups4 ,clear ,soups and ,garnished ,consomms #eci--;,,consomm ,,alexandra ,have a quart of excellent chicken consomm ready2 add thereto1 in order to thicken it slightly1 three tablespoonfuls of poached tapioca1 strained through muslin1 and very clear4 ,put the following garnish into the soup-tureen3 ,one tablespoonful of white chicken-meat cut in fine julienne-fashion1 one tablespoonful of small chicken quenelles1 grooved and long in shape1 and one tablespoonful of lettuce chiffonade4 ,pour the boiling consomm upon this garnish1 and send to the table immediately4 #edj--;,,consomm ,,ambassadrice ,have one quart of chicken consomm ready2 also there should have been prepared beforehand1 with the view of using them quite cold1 three different kinds of royales1 consisting respectively of truffle pure1 tomato pure1 and pure of peas1 each of which should have been poached in a dariole-mould4 ,cut these royales up into regular dice1 and put them in the soup-tureen with one tablespoonful of chicken fillet and an equal quantity of small1 freshly-cooked mushrooms1 finely minced4 ,pour the boiling consomm over these garnishes1 and serve at once4 #eda--;,,consomm ,,andalouse ,prepare a baba-mould of royale made from tomato pure4 ,when quite cold1 cut it into dice1 and put these in the soup-tureen with one small tablespoonful of cooked ham cut in julienne-fashion1 one tablespoonful of boiled rice1 with every grain distinct and separate1 and two tablespoonfuls of threaded eggs 7,no4 #bag74 ,when about to serve1 pour one quart of very clear chicken consomm over the garnish4 #edb--;,,consomm ,d',,arenberg ,with a small spoon-cutter1 pick out a spoonful of carrot pearls and the same quantity of turnip pearls4 ,cook these vegetables by boiling them in consomm1 taking care that the latter be reduced to a glaze when the vegetables are cooked4 ,with the same spoon take the same quantity as above of very black truffle2 also prepare a dariole-mould of royale made from asparagus heads1 and a dozen small chicken-forcemeat quenelles1 which should be moulded to the shape of large pearls4 ,poach the quenelles1 cut the royales up into slices1 which must be stamped with an indented fancy-cutter1 and put the whole into the soup-tureen with the carrots1 turnips1 and truffle pearls1 and one tablespoonful of very green peas4 ,pour a quart of chicken consomm over the garnish1 and send to the table at once4 #edc--;,,consomm ,a ,,la ,,boh,,mienne ,prepare three dariole-moulds of foie-gras royale1 and twelve profiterolles 7,no4 #bah7 of the size of hazel-nuts1 the latter being made very crisp4 ,when the royale is cold1 cut it into little1 regular squares1 and put these into the soup-tureen4 ,when about to serve1 pour over this garnish a quart of chicken consomm1 thickened by means of three tablespoonfuls of tapioca1 poached and strained through linen4 ,send the profiterolles to the table separately1 and very hot4 #edd--;,,consomm ,,bo,,eldieu ,prepare eighteen chicken-forcemeat quenelles1 moulded by means of a small teaspoon2 some should be stuffed with foie-gras pure1 moistened with a little velout2 others with chicken pure2 and yet others with truffle pure--in short1 six of each kind4 ,place these1 one by one1 on a buttered saut-pan2 poach them1 drain them1 and put them in the soup-tureen with a tablespoonful of white chicken-meat1 cut into dice4 ,when about to serve1 pour one quart of chicken consomm1 thickened as above with tapioca1 over the garnish4 #ede--;,,consomm ,,bouquetiere ,prepare a garnish of carrots and turnips1 cut with the tubular cutter or with the spoon2 ,french beans cut into lozenges1 asparagus-heads1 and green peas1 all of which vegetables should be fresh and young4 ,cook each vegetable according to its nature1 and put the whole into the soup-tureen4 ,when about to serve1 pour over the garnish one quart of chicken consomm thickened with two tablespoonfuls of tapioca1 poached and strained through fine linen4 #edf--;,,consomm ,,bourdaloue ,prepare a dariole-mould of each of the four following royales3-- #a4 ,of a pure of haricot-beans with a slight addition of tomato4 #b4 ,of a chicken pure moistened with velout4 #c4 ,of a pure of asparagus-tops combined with a few cooked spinach leaves1 to deepen the colour4 #d4 ,of a carrot pure 7,pure ,crcy74 ,having poached and cooled the royales1 cut them as follows3-- 7#a7 ,into dice1 7#b7 into lozenges1 7#c7 into little leaves1 and 7#d7 into stars4 ,place them all in the soup-tureen1 and1 when about to serve1 pour one quart of boiling and very clear chicken consomm over them4 #edg--,,potage ,,bortsch ,cut in julienne-fashion the heads of two leeks1 one carrot1 half of an onion1 four oz4 of the white of cabbage leaves1 half a root of parsley1 the white part of a stick of celery1 and four oz4 of beetroot2 set the whole to stew gently in butter4 ,moisten with one quart of white consomm and two or three tablespoonfuls of the juice of grated beetroot2 add a small bunch of fennel and sweet marjoram1 two lbs4 of moderately fat breast of beef1 and the half of a semi-roasted duck2 set to cook gently for four hours4 ,when about to serve1 cut the breast of beef into large dice1 and cut the duck into small slices2 finish the soup with one-quarter pint of beetroot juice1 extracted from grated beetroot pressed in linen1 and a little blanched and chopped fennel and parsley4 ,put the beef dice and sliced duck into the soup1 with twelve grilled and despumated chipolatas4 ,serve1 separately1 a sauceboat of sour cream4 ,n4,b4--,the chipolatas may be replaced by very small patties with duck forcemeat1 which should be served separately4 #edh--;,,consomm ,,brunoise ,cut into small dice the red part only of two small carrots1 one small turnip1 the heads of two leeks1 a small stick of celery1 and the third of an onion of medium size4 ,season the vegetables moderately with salt and a pinch of sugar1 and stew them in butter4 ,moisten with one-half pint of consomm1 and complete the cooking of the ,brunoise gently4 ,five minutes before serving1 finish with one quart of boiling1 ordinary consomm1 a moderate tablespoonful of peas1 and the same quantity of ,french beans1 cut into dice and kept very green4 ,pour into the soup-tureen1 and add a pinch of fine chervil pluches4 #edi--;,,consomm ,,carmen ,prepare one quart of consomm1 to which add1 while clarifying1 one-quarter pint of raw tomato pure1 in order to give it a faint1 pink tinge4 ,also peel and press a small and rather firm tomato2 cut into dice1 and poach the latter in some of the consomm2 put them in the soup-tureen with a small tablespoonful of mild capsicum1 cut in fine julienne-fashion1 and one tablespoonful of plain-boiled rice4 ,when about to serve1 pour the boiling consomm over the garnish1 and add a small pinch of chervil pluches4 #eej--;,,consomm ,,castellane ,prepare 7#a7 one quart of game consomm1 flavoured with a fumet of woodcock2 7#b7 two baba-moulds of royale1 two-thirds of which consists of a pure of woodcock and one-third of lentils1 with half the yolk of a hard-boiled egg1 chopped and thickened with the usual leason4 ,cut this royale into slices1 about the size of a florin1 one-half inch thick4 ,put these into the soup-tureen1 together with one tablespoonful of a julienne of roast woodcock fillets1 and pour thereon the boiling game consomm4 #eea--;,,consomm ,c,,lestine ,prepare one quart of chicken consomm1 and add thereto three small tablespoonfuls of poached tapioca1 strained through fine linen4 ,for the garnish make three pannequets 7,no4 #bdjc and #bdgf7 without sugar1 and spread over each a thin coating of chicken forcemeat with cream4 ,place one on top of the other1 sprinkle the layer of forcemeat on the uppermost one with finely-chopped1 very black truffles1 and place in the front of the oven for a few minutes1 in order to poach the forcemeat4 ,stamp the pannequets out with an even fancy-cutter about one inch in diameter4 ,put the pieces into a soup-tureen1 and1 when about to serve1 pour in the boiling consomm4 #eeb--;,,consomm ,,chartreuse ,prepare 7#a7 eighteen small ravioles 7,no4 #bbif7--six from spinach pure1 six from foie-gras pure1 and the remaining six from chopped mushrooms2 7#b7 two small tablespoonfuls of tomato dice4 ,ten minutes before serving1 poach the ravioles in boiling1 salted water1 and the tomato dice in some of the consomm4 ,put the ravioles and the tomato dice 7well drained7 into the soup-tureen1 and pour over them one quart of consomm with a moderate addition of tapioca4 ,add a pinch of chervil pluches4 #eec--;,,consomm ,,aux ,,cheveux ,d',,ange ,about two minutes before serving1 plunge three oz4 of very fine vermicelli1 known as ,angel's ,hair 7,cheveux d',ange7 into one quart of excellent1 boiling consomm4 ,an instant only is needed to poach the vermicelli1 and the latter does not require to be blanched4 ,this soup1 like those containing pastes1 should be accompanied by freshly-grated ,parmesan cheese4 #eed--;,,consomm ,,colbert ,have ready one quart of excellent ,printanier chicken consomm 7,no4 #fja74 ,also poach six small eggs in slightly salted and acidulated water4 ,the eggs should be as small and as fresh as possible1 both of which conditions are absolutely necessary for a proper poaching 7see poached eggs1 ,no4 #daa74 ,set these eggs in a small timbale with a little consomm1 and send them to the table with the ,printanier4 ,having poured the latter into the plates1 put one of the eggs into each of these4 #eee--;,,consomm ,,colombine ,prepare a good tablespoonful of carrot pearls1 and as many turnip pearls1 keeping the latter very white4 ,cook them in the customary way1 and put them in the soup-tureen with one tablespoonful of very green peas1 one tablespoonful of a julienne of roast-pigeon fillets1 and six poached pigeons' eggs1 which latter should be sent to the table in a timbale at the same time as the consomm4 ,pour over the other garnish one quart of very clear1 boiling1 chicken consomm1 and serve immediately4 ,this soup can only appear on summer and spring menus1 when the pigeons' eggs are in season4 #eef--;,,cro,,te ,,au ,,pot ,prepare a freshly-cooked vegetable garnish for a stockpot3--,carrots and turnips cut into small sticks and trimmed2 a few heads of leeks1 and cabbage1 parboiled1 minced1 and cooked in very fat consomm4 ,put these vegetables in a somewhat greasy broth for ten minutes4 ,also prepare seven or eight crusts of ,french soup 8flutes02 besprinkle them with stock grease1 and dry them in the oven4 ,put the vegetable garnish into the soup-tureen2 pour thereon one quart of consomm of the ,petite ,marmite 7,no4 #eih71 and add to the dried crusts4 #eeg--;,,consomm ,,cyrano ,prepare 7#a7 one quart of consomm with a fumet of duck2 7#b7 twelve small quenelles of duck forcemeat1 which should be made flat and oval4 ,having poached the quenelles1 drain them1 and set them in a small1 shallow earthen pan or timbale2 sprinkle with a little grated ,parmesan cheese and a few drops of chicken glaze1 and set to glaze in the oven4 ,the quenelles are served separately in the pan in which they have been glazed1 and the consomm is sent to the table in a soup-tureen4 #eeh--;,,consomm ,,demidoff ,with the small spoon-cutter1 pick out a good tablespoonful of carrot1 and the same quantity of turnip pearls4 ,cook these vegetables in the customary way1 and put them in the soup-tureen with one tablespoonful of truffle pearls1 the same quantity of peas1 and small1 poached1 chicken-forcemeat quenelles with herbs4 ,pour one quart of boiling chicken consomm over this garnish1 and add a pinch of chervil pluches4 #eei--;,,consomm ,,deslignac ,prepare 7#a7 two small1 stuffed lettuces1 rolled into sausage form and poached2 7#b7 two baba-moulds of royale with cream4 ,cut the royale into small1 regular dice2 trim the lettuce1 and cut it into slices2 put this garnish into the soup-tureen1 and pour thereon one quart of boiling chicken consomm1 thickened with three tablespoonfuls of poached tapioca1 strained through linen4 ,add a pinch of chervil pluches4 #efj--;,,consomm ,,aux ,,diablotins ,cut a ,french soup 8flute0 into twelve slices one-quarter inch thick4 ,reduce about one-quarter pint of ,bchamel to a thick consistence2 add thereto1 away from the fire1 two heaped tablespoonfuls of grated ,gruyre cheese1 and season with a little cayenne4 ,garnish the slices of soup 8flute0 with this preparation1 arranged in the form of a dome1 upon a tray1 and set it to glaze a few minutes before serving4 ,pour one quart of chicken consomm into the soup-tureen1 and add the diablotins4 #efa--;,,consomm ,,diplomate ,roll into small sausage-form three oz4 of chicken forcemeat1 finished with crayfish butter4 ,poach the sausages1 cut them into thin roundels1 and put them into the soup-tureen with one dessertspoonful of very black truffle1 cut in julienne-fashion4 ,pour over this garnish one quart of boiling chicken consomm1 thickened with two tablespoonfuls of poached tapioca1 strained through linen4 #efb--;,,consomm ,,divette ,prepare two baba-moulds of royale made from crayfish velout1 eighteen small quenelles of smelt forcemeat1 moulded to the shape of pearls1 and one tablespoonful of small pearls of very black truffle4 ,cut the royale into oval slices1 and put these into the soup with the poached quenelles and the truffle pearls4 ,pour one quart of very clear1 boiling consomm over the garnish4 #efc--;,,consomm ,,doria ,prepare the following garnish3--,thirty pellets of cucumber in the shape of large pearls2 eighteen small quenelles of chicken forcemeat1 long in shape and grooved2 six little pellets1 about the size of a large pea1 of pte choux1 combined with grated cheese1 rolled by hand2 and one and one-half tablespoonfuls of ,japanese pearls1 poached in some of the consomm4 ,put the cucumber pellets1 cooked in consomm1 into the soup-tureen2 add the poached quenelles and the ,japanese pearls4 ,four minutes before serving1 plunge the pellets of pte choux into hot fat1 keeping them crisp4 ,when about to serve1 pour over the garnish one quart of boiling chicken consomm2 complete with a pinch of chervil pluches1 and serve the little1 fried pellets separately4 #efd--;,,consomm ,,douglas ,with an even cutter1 the size of a penny1 cut up some braised and cooled sweetbread into twelve roundels one-third inch thick2 with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms1 and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads4 ,when about to serve1 pour one quart of boiling1 highly seasoned1 ordinary consomm upon the garnish4 #efe--;,,consomm ,a ,l',,cossaise ,prepare a special mutton broth1 and1 at the same time1 cook a fine piece of breast of mutton for the garnish4 ,per two quarts of broth1 put into the soup-tureen four tablespoonfuls of pearl-barley1 cooked very gently beforehand2 two tablespoonfuls of ,french beans1 cut into lozenges1 and the breast of mutton cut into regular dice of one-half inch side1 in the proportion of one tablespoonful for each person4 ,pour the boiling mutton broth over this garnish1 after having removed all the grease and strained it through linen4 #eff--;,,consomm ,,favorite ,with a spoon-cutter1 pick from out some violet potatoes eighteen pellets the size of small hazel-nuts1 and cook them in salted water in good time for them to be ready for the dishing up of the soup4 ,put them in the soup-tureen with two tablespoonfuls of a julienne of artichoke-bottoms and the same quantity of cooked mushrooms1 also cut in julienne-fashion4 ,pour over the garnish one quart of chicken consomm1 thickened with three tablespoonfuls of poached tapioca strained through linen4 ,add a pinch of chervil pluches4 #eff;a--,,consomm ,a ,,la ,,fermi,,re ,mince1 somewhat finely1 one small carrot1 one small turnip1 the heads of two leeks1 and the half of an onion4 ,slightly stew these vegetables in one and one-half oz4 of butter2 moisten with one and one-half pints of white consomm2 add two oz4 of parboiled cabbage1 cut roughly into a julienne1 and complete the cooking gently1 taking care to remove all grease1 with the view of obtaining a very clear consomm4 ,pour into the soup-tureen1 and add a few thin slices of ,french soup 8flute10 slightly dried4 #efg--;,,consomm ,,florentine ,with fine chicken forcemeat make twenty-four small quenelles on a buttered tray1 their shape being that of small ,mecca loaves4 ,to the forcemeat of six of these quenelles add some very finely chopped tongue2 add white chicken-meat to that of another six2 and to that of the remaining twelve add some very reduced spinach pure4 ,the quenelles with spinach should number twice those with the other two ingredients1 in order that the preparation may be in keeping with its designation 8 la ,florentine40 ,poach the quenelles2 put them in the soup-tureen with two tablespoonfuls of very green1 cooked peas4 ,when about to serve1 pour one quart of very clear1 boiling chicken consomm over this garnish1 and add a pinch of chervil pluches4 #efh--;,,consomm ,,gauloise ,prepare two dariole-moulds of ham royale1 and poach the latter in a small1 well-buttered ,charlotte mould4 ,when quite cold1 cut it into large lozenges1 and put these into the soup-tureen with six small cocks' combs and six small cocks' kidneys 7these latter as small as possible74 ,when about to serve1 pour over this garnish one quart of chicken consomm1 thickened slightly with two tablespoonfuls of poached tapioca1 strained through linen4 #efi--;,,consomm ,,george ,,sand ,have ready one quart of consomm flavoured with very clear fish fumet4 ,also prepare twelve small quenelles of whiting forcemeat1 finished with crayfish butter2 stew twelve morels1 which should be left whole if very small1 and cut into two if they are of medium size2 twelve small slices of poached carps' milt1 and twelve little roundels of ,french soup 8flutes40 ,put the poached quenelles and the stewed morels into the soup-tureen2 pour therein the boiling1 fish consomm1 and send the slices of carps' milt set on the roundels of ,french soup 8flute0 separately to the table4 #egj--;,,consomm ,,germaine ,prepare two dariole-moulds of royale made from a pure of very green peas1 combined with a tablespoonful of ,mirepoix stewed in butter1 and a strong pinch of small1 chervil pluches2 eighteen small quenelles of chicken forcemeat with cream1 moulded to the form of pastils4 ,when the royale is cold1 cut it into regular roundels1 and put these into the soup-tureen with the poached quenelles4 ,when about to serve1 pour one quart of boiling chicken consomm over the garnish4 #ega--;,,consomm ,,girondine ,prepare 7#a7 one quart of highly-seasoned beef consomm2 7#b7 two baba-moulds of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finely-chopped lean ham2 7#c7 three tablespoonfuls of a julienne of carrots 7the red part only7 stewed in butter1 the cooking of which should be completed in the consomm4 ,put the royale1 cut into large1 regular lozenges1 and the julienne of carrots into the soup-tureen1 and pour in the boiling beef consomm4 #egb--;,,consomm ,,grimaldi ,have ready one quart of excellent ordinary consomm1 to which have been added1 while clarifying1 four tablespoonfuls of raw tomato pure1 strained through fine linen4 ,also prepare two dariole-moulds of ordinary royale1 and three tablespoonfuls of a fine julienne of the white of celery1 stewed in butter1 finally cooked in the consomm1 and with all grease removed4 ,put the royale1 cut into large dice1 and the julienne of celery into the soup-tureen1 and pour thereon the boiling consomm with tomatoes4 #egc--;,,consomm ,,imperiale ,prepare three dariole-moulds of mousseline forcemeat of fowl 7,no4 #aie71 and put it to poach in a small ,charlotte mould4 ,when quite cold1 cut it1 by means of a cutter1 into roundels the size of a penny1 and put these in the soup-tureen with six small blanched cocks' combs and three sliced cocks' kidneys1 and two tablespoonfuls of very green peas4 ,pour over this garnish one quart of chicken consomm1 thickened with three tablespoonfuls of poached tapioca strained through linen4 #egd--;,,consomm ,a ,l',,indienne ,have ready one quart of ordinary consomm seasoned with curry4 ,also prepare three baba-moulds of royale made from cocoanut milk1 and1 when quite cold1 cut into small dice4 ,put this royale into the soup-tureen2 pour on it the boiling consomm with curry1 and send to the table1 separately1 four tablespoonfuls of ,rice l',indienne 7,no4 #bbed74 #ege--;,,consomm ,a ,l',,infante ,with some pte choux 7,no4 #bcgd7 prepare eighteen profiterolles of the size of hazel-nuts4 ,cook them1 taking care to keep them very crisp1 and stuff them when cold with pure de foie gras moistened with velout4 ,put two tablespoonfuls of a fine julienne of mild capsicum into the soup-tureen1 and pour thereon one quart of boiling chicken consomm1 moderately thickened with poached tapioca strained through linen4 ,serve the profiterolles of foie gras separately1 after having heated them in the front of the oven4 ,n4,b4--,the garnish of ,consomm l',infante may consist only of the profiterolles1 and the julienne of capsicum may be suppressed2 this is a matter of taste4 #egf--;,,consomm ,,jacqueline ,with a small spoon-cutter1 pick from out some carrots twenty-four little oval pellets1 which should be cooked in the consomm4 ,prepare two baba-moulds of royale with cream4 ,put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils1 one tablespoonful of peas1 the same quantity of very green asparagus-heads1 and one tablespoonful of rice4 ,when about to serve1 pour one quart of boiling chicken consomm over this garnish4 #egf;a--,,consomm ,,julienne ,cut into fillets1 two inches in length1 the red part only of two medium-sized carrots1 one medium-sized turnip1 one leek1 half a stick of celery1 some cabbage leaves1 and half an onion4 ,season these vegetables with a pinch of salt and as much castor sugar2 stew them in one oz4 of butter2 moisten with one and one-half pints of white consomm1 and then add two oz4 of small parboiled cabbages1 cut after the manner of the other vegetables4 ,finish the cooking gently1 removing the grease the while1 and complete with one small tablespoonful of very green1 cooked peas1 one tablespoonful of sorrel and lettuce chiffonade1 and one pinch of chervil pluches4 #egg--;,,consomm ,,lorette ,have ready one quart of chicken consomm4 ,also prepare two tablespoonfuls of a fine julienne of celery stewed in butter and cooked in the consomm2 twelve small 8pommes la lorette0 7,no4 #bbbf71 the size of hazel-nuts1 and shaped like small crescents4 ,these potatoes should be fried in hot fat four minutes before serving4 ,put into the soup-tureen the julienne of celery1 twelve small1 freshly-poached cocks' kidneys1 and one tablespoonful of a julienne of pimentos2 pour the boiling consomm over this garnish2 add a pinch of chervil pluches1 and send the lorette potatoes to the table separately4 #egh--;,,consomm ,,macdonald ,prepare 7#a7 one quart of highly seasoned beef consomm1 7#b7 two dariole-moulds of brain-pure royale2 7#c7 two tablespoonfuls of cucumbers cut into small dice and cooked in consomm until the latter is reduced to a glaze2 7#d7 five little ravioles garnished with chicken forcemeat combined with a third of its volume of spinach4 ,put these ravioles to poach in salted boiling water twelve minutes before serving4 ,put into the soup-tureen the royale of brains cut into roundels one-third inch thick1 the dice of cucumber1 and the ravioles poached and well drained4 ,pour the boiling beef consomm over this garnish just before serving4 #egi--;,,consomm ,,marguerite ,take two tablespoonfuls of chicken forcemeat with cream1 and roll it into sausage-form on the floured mixing-board4 ,put the sausage to poach4 ,rub the yolk of an egg through a fine sieve1 and cohere it with half a teaspoonful of raw forcemeat4 ,having poached and cooled the chicken sausage1 cut it into thin roundels1 and stamp each roundel with a fancy-cutter to the shape of a marguerite4 ,arrange the marguerites on a dish1 and lay in the middle of each a bit of the egg and forcemeat1 in imitation of the flower-centre4 ,put these marguerites into the soup-tureen with one tablespoonful of small1 green asparagus cut into lengths of one inch4 ,when about to serve1 pour one quart of very clear1 boiling chicken consomm over this garnish4 #ehj--;,,consomm ,,marquise ,prepare one quart of good1 ordinary consomm1 to which three sticks of celery have been added1 while clarifying1 in order that the taste of the celery may be very decided4 ,make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts1 giving them the shape of pastils4 ,poach these quenelles ten minutes before serving4 ,also poach in court-bouillon two calf's piths1 and cut them into thin roundels4 ,put the poached quenelles and the roundels of calf's piths into the soup-tureen1 and pour thereon the boiling consomm4 #eha--;,,consomm ,,merc,d,s ,prepare one quart of chicken consomm with pimentos1 combined1 at the last minute1 away from the fire1 with one-half pint of sherry4 ,put into the soup-tureen two tablespoonfuls of capsicum1 cut in fine julienne-fashion and short1 and some small1 freshly-cooked cocks' combs4 ,when about to serve1 pour the consomm over this garnish4 #ehb--;,,consomm ,,messaline ,prepare one quart of chicken consomm1 and add thereto1 while clarifying1 one-quarter pint of tomato essence1 obtained by reducing the moisture contained by the tomato to a syrup4 ,put into the soup-tureen twelve small1 freshly-poached cocks' combs1 two tablespoonfuls of ,spanish capsicum cut into a julienne and poached in the consomm if fresh 7this should have been previously grilled1 with the view of removing the skins71 and two tablespoonfuls of poached rice1 every grain of which should be distinct4 ,pour the boiling consomm over this garnish4 #ehc--;,,consomm ,,metternich ,prepare one quart of game consomm with pheasant fumet4 ,also poach two dariole-moulds of royale1 made from a pure of artichokes combined with some tablespoonfuls of the reduced game ,espagnole4 ,cut this royale into dice2 put these into a soup-tureen with one tablespoonful of a julienne of pheasant fillets1 and pour thereon the boiling consomm4 #ehd--;,,consomm ,a ,,la ,,milanaise ,cook in slightly salted boiling water two oz4 of moderately thick macaroni4 ,as soon as it is cooked1 drain it1 lay it on a piece of linen1 and cut it into small rings4 ,also prepare one-quarter pint of ,bchamel1 thickened with the yolk of one egg combined with one oz4 of grated cheese1 and keep it very dense4 ,mix the rings of macaroni with this sauce2 spread the whole on a dish1 and leave to cool4 ,now divide up the preparation into portions the size of walnuts2 roll these into balls1 and then flatten them out to form quoits about the size of shillings4 ,treat these quoits with an anglaise1 and very fine bread-crumbs1 and plunge into hot fat four minutes before serving4 ,drain them when they have acquired a fine golden colour4 ,pour one quart of boiling chicken consomm into the soup-tureen1 and send to the table1 separately1 7#a7 the fried macaroni quoits2 7#b7 one and one-half oz4 of ,gruyre and ,parmesan cheese1 in equal quantities1 grated and mixed4 #ehe--;,,consomm ,,mireille ,add one tablespoonful of very concentrated tomato pure to three oz4 of chicken forcemeat2 roll this preparation into the form of a somewhat large sausage1 and poach it4 ,when cold1 cut it into roundels1 one-quarter inch thick1 and stamp each roundel with an oval fancy-cutter in the shape of a medallion4 ,put these medallions in the soup-tureen with two tablespoonfuls of saffroned pilaff rice 7,no4 #bbee71 and1 when about to serve1 pour thereon one quart of very clear1 boiling chicken consomm4 #ehf--;,,consomm ,,mirette ,make eighteen quenelles of chicken forcemeat in the shape of large pearls1 and poach them4 ,prepare two tablespoonfuls of lettuce chiffonade 7the heart of one lettuce cut julienne-fashion and stewed in butter72 make eighteen paillettes with ,parmesan 7,no4 #bcbb71 and put them in a very hot oven eight or ten minutes before serving4 ,put the poached quenelles and the lettuce chiffonade into the soup-tureen2 pour thereon one quart of boiling consomm of the ,petite ,marmite1 and one pinch of chervil pluches4 ,send the paillettes au ,parmesan to the table separately1 and have them very hot4 #ehg--;,,consomm ,,monte ,,carlo ,make and poach thirty small quenelles of chicken forcemeat2 cisel and stew in butter the heart of one lettuce2 prepare twelve little profiterolles of pte choux1 the size of hazel-nuts1 and cook them1 taking care to keep them crisp4 ,put the quenelles and the lettuce chiffonade into the soup-tureen2 pour thereon one quart of very clear1 boiling1 chicken consomm1 and add a pinch of chervil pluches4 ,serve the profiterolles separately and very hot4 #ehh--;,,consomm ,,montmorency ,have ready one quart of chicken consomm thickened with three tablespoonfuls of poached tapioca1 strained through linen4 ,prepare eighteen small grooved quenelles of chicken forcemeat4 ,poach1 drain1 and put them into the soup-tureen with two tablespoonfuls of very green asparagus-heads and two tablespoonfuls of poached rice1 every grain of which should be distinct and separate4 #ehi--;,,consomm ,a ,,la ,,moscovite ,prepare one quart of sterlet or sturgeon consomm1 and add thereto some cucumber essence1 obtained by pounding a cored and peeled cucumber1 and straining the resulting pure through linen4 ,put into the soup-tureen two tablespoonfuls of a julienne of salted mushrooms1 one oz4 of soaked vesiga cut into dice and cooked in broth1 and pour thereon the boiling consomm4 ,n4,b4--,vesiga or the spine-marrow of the sturgeon ought to be soaked in cold water for a few hours in order to soften and swell it1 after which it should be cut into dice and cooked in broth4 ,for every four tablespoonfuls of cooked vesiga1 one oz4 of dry vesiga should be allowed4 #eij--;,,consomm ,,nesselrode ,have ready one quart of game consomm1 prepared with hazel-hen fumet4 ,poach two baba-moulds of royale made from chestnut pure with two small tablespoonfuls of game salmis sauce added thereto2 cut it into roundels half-inch thick1 and trim these with a grooved fancy-cutter4 ,put them into the soup-tureen with two tablespoonfuls of a julienne of hazel-hen fillets1 the same quantity of a julienne of mushrooms1 and pour thereon the boiling game consomm4 #eia--;,,consomm ,,aux ,,nids ,d',,hirondelles ,the nests used for this soup are those of the esculent swallow1 and their shape somewhat resembles that of the rind of a quartered1 dry orange4 ,in the first place1 prepare a chicken consomm containing a large proportion of nutritious principles4 ,set three nests to soak in cold water for twenty-four hours1 the object being to swell the mucilaginous elements of which they are composed and to make them transparent4 ,when they have soaked sufficiently remove any pieces of feather which may have remained in them1 using for this purpose the point of a needle1 and1 when the nests are quite clean1 drain them and put them into the consomm4 ,at this stage set the consomm to boil1 gently1 for thirty or thirty-five minutes without interruption4 ,during this time the gummy portions of the nests will melt into the consomm1 giving the latter its characteristic viscidity1 and there will only remain visible those portions which1 in the natural state1 constitute the framework of the nests2 that is to say1 little threads not unlike superfine transparent vermicelli4 #eib--;,,consomm ,,aux ,,ufs ,,de ,,fauvette ,i introduced this consomm in honour of the illustrious singer1 ,adelina ,patti4 ,it consists of a chicken consomm1 which should be made as perfect as possible1 and a garnish composed of the poached eggs of small birds4 #eic--;,,consomm ,,olga ,prepare one quart of excellent ordinary consomm1 and add thereto1 when about to serve and away from the fire1 one-quarter pint of port wine4 ,also cut into a fine julienne the quarter of a small celeriac1 the white of a leek1 and the red part only of a small carrot4 ,stew this julienne in butter and complete its cooking in consomm1 reducing the latter to a glaze4 ,when about to serve put this julienne in a soup tureen1 add a few tablespoonfuls of a julienne of salted gherkins1 and pour thereon the consomm with port4 #eid--;,,consomm ,d',,orl,,ans ,lay on a buttered tray ten small quenelles of ordinary chicken forcemeat1 ten others of chicken forcemeat combined with a very red tomato pure1 and ten more of the same forcemeat1 combined with a pure of spinach1 all the quenelles being grooved4 ,ten minutes before serving poach these quenelles1 drain them1 put them in the soup-tureen1 and pour therein one quart of chicken consomm thickened with three tablespoonfuls of poached tapioca strained through linen4 ,add a pinch of chervil pluches4 #eie--;,,consomm ,d',,orsay ,prepare one quart of very clear chicken consomm1 also make fifteen small quenelles of pigeon forcemeat moulded to the shape of eggs by means of a very small spoon1 and poach the yolks of ten eggs1 taking care to keep them very soft4 ,put the quenelles and the poached yolks into the soup-tureen with a julienne of three fillets of pigeon and a tablespoonful of asparagus-heads1 and pour thereon the boiling consomm4 ,serve at once4 #eif--,,ox-,,tail ,,soup ,for ,ten ,people4--,garnish the bottom of a small stock-pot or stewpan with one fine carrot and two medium-sized onions cut into roundels and browned in butter1 and one faggot4 ,add two small ox-tails1 or one of medium size weighing about four lbs4 7,the tails should be cut into sections1 each of which should contain one of the caudal vertebr1 and they should then be browned in the oven47 ,also add two lbs4 of gelatinous bones1 broken very small and likewise browned in the oven4 ,now proceed exactly as for brown veal stock 7,no4 #i71 taking note that the whole moistening must consist of no more than two and one-half quarts of ordinary broth and one quart of water4 ,set to boil very gently for four and one-half or five hours4 ,this done1 strain the broth1 which should be reduced to two and one-half quarts1 and completely remove its grease4 ,transfer the largest sections of the tails1 by means of a braiding-needle1 one by one to another saucepan4 ,cover them with broth1 and keep them warm for the garnish4 ,finely chop one lb4 of very lean beef2 put this mince into a saucepan with the white of a leek cut into dice and half the white of an egg1 and mix thoroughly4 ,add the broth1 the grease of which has been removed1 set to boil1 stirring constantly the while1 and then leave to simmer for one hour1 which is the time required for the beef to exude all its juices and for the clarification of the broth4 ,while the clarification is in progress cut a small carrot in brunoise fashion1 or turn it by means of a very small spoon4 ,cook this garnish in a little water with butter1 salt1 and sugar4 ,a few minutes before serving strain the ox-tail broth through a napkin1 put the sections of ox-tail and brunoise into the soup-tureen1 and pour thereon the prepared broth4 ,this soup may be flavoured with port or sherry1 but this is optional4 ,n4,b4--,if a thickened ox-tail soup be required add to the broth per every quart of it one-third of an oz4 of arrowroot diluted with a little of the broth or some cold water4 #eig--;,,consomm ,,parisienne ,have one quart of chicken consomm ready4 ,for the garnish prepare two dariole-moulds of royale made from a pure of ordinary julienne1 a small macdoine of vegetables1 comprising one heaped tablespoonful each of carrots and turnips divided up by means of a small grooved spoon and cooked in the usual way1 one tablespoonful of small peas1 the same quantity of fine ,french beans cut into lozenges1 and one tablespoonful of asparagus-heads4 ,cut the royale into regular roundels2 put these in the soup-tureen with the macdoine of vegetables1 and1 when about to serve1 pour thereon the boiling chicken consomm4 ,add a pinch of fine chervil pluches4 #eih--,,la ,,petite ,,marmite ,for ,ten ,people4--,prepare a consomm in a special earthenware stock-pot in accordance with the procedure indicated in recipe ,no4 #a1 but with the following quantities1 viz41 two lbs4 of lean beef and as much breast of beef1 one marrow-bone tied in a muslin-bag1 and the necks1 the pinions1 and the gizzards of six large fowls1 these giblets being inserted in the stewpan one hour before dishing up4 ,moisten with three and one-half quarts of water and add three-quarters of an oz4 of salt4 ,set to boil1 skim as indicated1 and cook gently with the view of obtaining a very clear broth4 ,one hour before serving add six oz4 of carrots and the same quantity of turnips1 both cut to the shape of large olives1 five oz4 of the white of leeks1 and a heart of celery4 ,cook a quarter of a very white1 properly blanched cabbage1 separately1 in a saucepan with a little consomm and some stock grease4 ,when about to serve test the seasoning of the consomm1 which latter should be very clear2 thoroughly clean the stewpan1 which may even be covered with a clean napkin2 withdraw the marrow-bone2 take it out of its muslin-bag1 and send it and the cabbage to the table separately1 accompanied by a plate of small pieces of hot toast for the marrow4 #eii--,,the ,,pot-,,au-,,feu ,prepare this exactly like the ,petite ,marmite4 #fjj--,,poule ,,au ,,pot1 or ,poule au ,pot ,henri ,,iv ,this is a variation of the ,petite ,marmite1 in which a tender and very fleshy hen is substituted for the giblets of fowl4 ,strictly observe the rule of never using a new earthenware stock-pot before having boiled water in it for at least twelve hours4 ,also bear in mind that earthenware stock-pots should be washed in hot water only1 without any soda or soap4 #fja--;,,consomm ,,printanier ,have ready one quart of chicken consomm1 also cut one carrot and one turnip into roundels one-half inch thick4 ,with a tubular cutter one-eighth inch in diameter1 cut these roundels into little rods1 making a sufficient number to fill one tablespoonful with each vegetable4 ,cook these little rods in consomm1 and reduce the latter to a glaze4 ,put the carrot and turnip rods into the soup-tureen with one tablespoonful of small peas1 the same quantity of small ,french beans and asparagus-heads1 the former cut into lozenges1 ten roundels of sorrel leaves1 and as many of lettuce leaves1 the latter being poached in some consomm4 ,when about to serve pour the boiling consomm over these garnishes and add a large pinch of small chervil pluches4 #fjb--;,,consomm ,,printanier ,,aux ,,quenelles ,prepare the printanier exactly as directed above1 but slightly lessen the quantities of the vegetables constituting the garnish4 ,make eighteen small quenelles of chicken forcemeat in the shape of little grooved meringues1 and poach them ten minutes before dishing up4 ,drain them1 put them into the soup-tureen with the other garnishes1 and pour thereon the boiling consomm4 #fjc--;,,consomm ,,aux ,,profiterolles ,prepare forty very dry profiterolles 7,no4 #bah71 and add an excellent chicken consomm to them at the last moment4 ,the profiterolles may also be made to the size of walnuts1 in which case they may be stuffed with a pure of chicken1 foie gras1 c4 #fjd--;,,consomm ,,rachel ,prepare one quart of chicken consomm1 and thicken it with three tablespoonfuls of poached tapioca strained through linen4 ,with a round1 even cutter stamp out twelve roundels of crumb of bread the size of pennies and one-half inch thick4 ,poach in consomm as many slices of very fresh beef-marrow as there are roundels of bread4 ,six minutes before serving fry the roundels of bread in clarified butter1 hollow out their centres1 and place on each a slice of poached beef-marrow suitably trimmed4 ,put three tablespoonfuls of a julienne of cooked artichoke bottoms into the soup-tureen1 pour thereon the thickened consomm1 and add the roundels of bread garnished with marrow4 #fje--;,,consomm ,,rejane ,prepare one quart of excellent white consomm1 set it to boil1 and add a julienne of the white of half a fowl and the heads of two leeks cut similarly to the fowl4 ,set to cook gently for ten minutes1 taking care to disturb the consomm as little as possible1 add three oz4 of potatoes cut into a julienne1 complete the cooking1 and serve immediately4 #fjf--;,,consomm ,,renaissance ,prepare one quart of clear chicken consomm4 ,for the garnish make two dariole-moulds of royale with a pure of early-season herbs thickened with velout and whole eggs2 with a small grooved spoon-cutter pick out one tablespoonful of pellets from a turnip and the red part only of a carrot4 ,cook these vegetables in the usual way4 ,cut the royale with a grooved fancy-cutter into pieces of the shape of small leaves4 ,put the leaves of royale into the soup-tureen with the carrot and turnip pellets1 one tablespoonful of very green peas1 the same quantity of ,french beans cut into lozenges1 one tablespoonful of asparagus-heads1 and twelve very small particles of very white cauliflower4 ,pour the boiling consomm over these garnishes1 and add a pinch of chervil pluches4 #fjg--;,,consomm ,,richelieu ,have ready one quart of highly-seasoned beef consomm4 ,also 7#a7 prepare twelve quenelles of chicken forcemeat moulded by means of a small coffee-spoon1 proceeding as follows3--,line the spoon with a thin coating of the forcemeat1 and in the middle lay some chopped1 reduced1 cold chicken aspic4 ,cover the jelly with a layer of forcemeat1 shaping it like a dome2 insert another spoon 7first dipped in hot water7 under the quenelle1 and place the latter upon a buttered sautpan4 ,repeat the operation until the required number of quenelles have been moulded4 ,treated in this way1 the quenelles1 when poached1 contain1 so to speak1 a liquid core4 ,five minutes before dishing up1 poach the quenelles4 #b4 ,cut six rectangles out of lettuce leaves2 spread a thin layer of forcemeat over each2 roll into paupiettes1 and poach in some of the consomm4 #c4 ,prepare two tablespoonfuls of a coarse julienne of carrots and turnips1 stew them in butter1 and complete their cooking in the consomm1 which should be thoroughly cleared of grease4 ,put the julienne1 the paupiettes1 and the stuffed quenelles into the soup-tureen2 pour therein the boiling beef consomm1 and add a pinch of chervil pluches4 #fjh--;,,consomm ,,rossini ,prepare one quart of chicken consomm1 slightly thickened with two tablespoonfuls of poached tapioca strained through linen4 ,make eighteen profiterolles1 from pte choux without sugar 7,no4 #bcgd71 to the size of hazel-nuts4 ,bake them in a moderate oven1 keeping them very crisp1 and garnish them1 inside1 with a foie-gras and truffle pure4 ,when about to serve1 pour the consomm into the soup-tureen1 and dish the profiterolles separately1 after having placed them in good time in the front of the oven1 so that they may reach the table very hot4 #fji--;,,consomm ,,rothschild ,have ready one quart of game consomm1 prepared with pheasant fumet4 ,add thereto1 when about to serve1 one-quarter pint of reduced ,sauterne4 ,make two dariole-moulds of royale from a preparation consisting of one-third of the whole of pure of pheasant1 one-third of chestnut pure1 and one-third of pheasant salmis sauce4 ,poach the royale2 cut it into grooved roundels1 and place these in the soup-tureen with one tablespoonful of a julienne of fillets of pheasant4 ,when about to serve1 pour the boiling consomm over the garnish4 #faj--;,,consomm ,,saint ,,hubert ,take one quart of game consomm1 prepared with venison fumet4 ,finish the consomm1 at the time of serving1 with one-quarter pint of ,marsala4 ,make three dariole-moulds of royale from a preparation consisting of one-third of the whole of venison pure1 one-third of lentil pure1 and one-third of reduced game ,espagnole4 ,poach the royale in a small ,charlotte mould1 and1 when it has cooled1 cut it up with a fancy-cutter of the shape of a cross4 ,put the crosses of royale into the soup-tureen with two tablespoonfuls of a julienne consisting of fillets of hare1 and pour thereon the boiling consomm4 #faa--,,potage ,,sarah ,,bernhardt ,sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consomm1 and leave to poach gently for fifteen or eighteen minutes4 ,make twenty small quenelles from chicken forcemeat1 finished by means of crayfish butter1 and mould them to the shape of small1 grooved meringues4 ,poach these quenelles4 ,cut twelve roundels1 the size of a penny1 from a piece of beef-marrow1 and poach them in the consomm4 ,put the drained quenelles and the poached roundels of marrow into the soup-tureen2 add one tablespoonful of a julienne of very black truffles1 and the same quantity of asparagus-heads4 ,pour the boiling consomm1 with tapioca1 over this garnish4 #fab--;,,consomm ,s,,vign ,keep one quart of very clear chicken consomm very warm4 ,prepare ten quenelles of chicken forcemeat1 moulded by means of a small coffee-spoon1 and poach them2 also have ready four braised lettuces4 ,put the quenelles1 the lettuce cut into small sections and properly trimmed1 and one tablespoonful of peas into the soup-tureen2 pour therein the boiling consomm and a pinch of chervil pluches4 #fac--;,,consomm ,,souveraine ,have ready one quart of chicken consomm4 ,make ten large quenelles from chicken forcemeat1 and stuff them with a very fine brunoise1 proceeding as follows3--,line a dessertspoon with a thin coat of forcemeat1 and garnish the centre with the brunoise1 previously cooked in consomm1 and cold4 ,cover the brunoise with a layer of forcemeat1 shaping it like a dome2 insert another dessertspoon dipped into hot water under the quenelle1 and transfer the latter to a buttered sautpan4 ,repeat the operation until the required number of quenelles have been moulded4 ,allow eight minutes for the poaching of these quenelles2 put them into the soup-tureen with two tablespoonfuls of peas2 pour thereon the boiling consomm1 and add a pinch of chervil pluches4 #fad--,,turtle ,,soup ,with the exception of a few leading ,london restaurants1 where a large quantity of this preparation is constantly in demand1 turtle soup is very rarely prepared in the kitchens of catering establishments4 ,it is more generally obtained ready-made1 either fresh or preserved1 and as a rule of exceptional quality1 from firms whose speciality it is to make it1 and who deliver it in excellent condition4 ,from among the ,london firms who have deservedly earned a reputation for this soup1 8,pcriaux0 may be quoted as one whose produce is quite irreproachable4 ,when a comparatively small quantity of this soup is required1 it is best to buy it ready-made2 in the event of its being desirable to prepare it oneself1 the following recipe will be found the simplest and most practical for the purpose4 ,particulars of the ,operation ,the ,slaughtering of the ,turtle4--,for soup1 take a turtle weighing from #abj to #ahj lbs41 and let it be very fleshy and full of life4 ,to slaughter it1 lay it on its back on a table1 with its head hanging over the side4 ,by means of a double butcher's hook1 one spike of which is thrust into the turtle's lower jaw1 while the other suspends an adequately heavy weight1 make the animal hold its head back2 then1 with all possible dispatch1 sever the head from the body4 ,now immediately hang the body over a receptacle1 that the blood may be collected1 and leave it thus for one and one-half or two hours4 ,then follows the dismemberment3--,to begin with1 thrust a strong knife between the carapace or upper shell and the plastron or lower shell1 exactly where the two meet1 and separate the one from the other4 ,the turtle being on its back1 cut all the adhering flesh from the plastron1 and put the latter aside4 ,now cut off the flippers2 remove the intestines1 which throw away1 and carefully collect all the green fat4 ,whereupon cut away the flesh adhering to the carapace2 once more remove all fat1 and keep both in reserve4 ,the ,treatment of the ,carapace1 the ,plastron1 and the ,flippers4--,the carapace and plastron1 which are the outside bony framework of the turtle1 constitute the only portions wherefrom the gelatinous flesh1 used as the garnish of the soup1 are obtained4 ,saw the carapace into six or eight pieces1 and the plastron into four4 ,put these pieces with the flippers into boiling water or into steam1 to blanch4 ,withdraw the flippers as soon as they are sufficiently stiff for their skin to be removed1 and leave the pieces of carapace and plastron to blanch for five minutes1 in order that they may admit of being scraped4 ,now cool the pieces of carapace and plastron and the flippers1 and put them into a stewpan containing enough water to abundantly cover them4 ,set to boil2 garnish with vegetables1 as in the case of an ordinary broth1 and add a small quantity of turtle herbs4 ,five or six hours should be allowed for the cooking of the carapace and the plastron1 but the flippers1 which are put to further uses in other culinary preparations1 should be withdrawn at the end of five hours4 ,when the pieces are taken from the cooking-liquor1 remove all the flesh from the bones1 and cool the former2 then trim it carefully1 and cut it into little squares of one and one-half inches side4 ,it is these squares together with the green fat 7poached in salted water and sliced7 which constitute the garnish of the soup4 ,the ,preparation of ,turtle ,soup4--,there are two modes of procedure1 though their respective results are almost identical4 #a4 ,make a broth of the flesh of turtle alone1 and then add a very gelatinous beef consomm to it1 in pursuance of the method employed when the turtle soup is bought ready-made4 ,this procedure is practically the best1 more particularly if the soup has to be kept some time4 #b4 ,make an ordinary broth of shin of beef1 using the same quantity of the latter as of turtle4 ,also include half a calf's foot and one-half lb4 of calf's shin per #c lbs4 of the beef4 ,add the flesh of the turtle1 or1 in the event of its being thought necessary to clarify1 which operation ,i do not in the least advise1 reserve it for that purpose4 ,the condiments and aromatics being the same for both methods1 ,i shall now describe the procedure for method ,no4 #a4 ,the ,ingredients of the ,soup4--,put into a stewpan of convenient size the flesh of the turtle and its head and bones4 ,moisten partly with the cooking-liquor of the carapace1 and complete the moistening1 in the case of a turtle weighing #abj lbs41 with enough water to bring the whole to #ej quarts4 ,by this means a soup of about thirty to thirty-five quarts will be obtained at the end of the operation4 ,add salt in the proportion of one oz4 per every five quarts2 set to boil2 skim1 and garnish with twelve carrots1 a bunch of leeks 7about ten bound with a head of celery71 one lb4 of parsley stalks1 eight onions with ten cloves stuck into them1 two lbs4 of shallots1 and one head of garlic4 ,set to boil gently for eight hours4 ,an hour before straining the soup1 add to the garnish four strips of lemon-peel1 a bunch of herbs for turtle1 comprising sweet basil1 sweet marjoram1 sage1 rosemary1 savory1 and thyme1 and a bag containing four oz4 of coriander and two oz4 of peppercorns4 ,finally1 strain the soup through a napkin2 add the pieces of flesh from the carapace and plastron which were put aside for the garnish1 and keep it until wanted in specially-made sandstone jars4 ,the ,serving of the ,soup4--,when about to serve this soup1 heat it2 test and rectify its seasoning1 and finish it off by means of a port wine glass of very old ,madeira to every quart4 ,very often a milk punch is served with turtle soup1 the recipe being3-- ,milk ,punch4--,prepare a syrup from one-half pint of water and three and one-half oz4 of sugar1 the consistence at the boil being #agj 7,baum's ,hydrometer74 ,set to infuse in this syrup two orange and two lemon zests4 ,strain at the end of ten minutes1 and add one-half pint of rum1 one-fifth pint of kirsch1 two-thirds pint of milk1 and the juice of three oranges and three lemons4 ,mix thoroughly4 ,let it stand for three hours2 filter1 and serve cold4 #fae--;,,consomm ,,tosca ,have ready one quart of chicken consomm thickened with three tablespoonfuls of poached tapioca strained through linen4 ,also prepare two tablespoonfuls of a julienne of carrots stewed in butter1 the cooking of which is completed in the consomm2 ten small quenelles of chicken forcemeat1 combined1 in the proportion of one-third1 with foie gras and chopped truffles2 ten small1 very crisp profiterolles1 stuffed with a pure of chicken with pistachio kernels4 ,put the quenelles and the julienne into the soup-tureen1 pour therein the boiling consomm1 and send the profiterolles to the table separately1 and very hot4 #faf--;,,consomm ,,vert ,,pr ,sprinkle two tablespoonfuls of tapioca into one quart of boiling consomm1 and set to cook gently for a quarter of an hour4 ,put into the soup-tureen one tablespoonful of asparagus-heads1 the same quantity of peas and of ,french beans cut into lozenges1 a few roundels of sorrel leaves1 and as many roundels of poached lettuce leaves4 ,pour the boiling consomm1 with tapioca1 over this garnish1 and add a large pinch of chervil pluches4 #fag--;,,consomm ,,villeneuve ,have ready one quart of chicken consomm4 ,prepare the following garnish3--,two small blanched lettuces1 stuffed with chicken forcemeat combined with braised and chopped salted tongue2 two dariole-moulds of ordinary royale1 and two pancakes coated with a layer of chicken forcemeat1 which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat4 ,put the cut-up lettuces1 the pancakes cut into small1 narrow lozenges1 and the royale cut into pastils1 into the soup-tureen2 and1 when about to serve1 pour the boiling consomm over the whole4 ,special ,cold ,consomm for ,suppers ,remarks ,relative to the ,consomms4--,i gave the recipes of these consomms in ,part ,i4 of this work 7,no4 #f71 and shall now1 therefore1 limit myself to the following remarks1 which are of paramount importance3-- #a4 ,these consomms must be perfect in limpidness and quality4 #b4 ,the flavour which typifies them should be at once decided and yet not too pronounced4 #c4 ,when the flavour is imparted by a wine1 the latter should be of the best possible quality4 ,rather than make use of inferior wines1 the presence of which in the soup would tend to depreciate its quality1 completely discard wine flavourings4 #d4 ,supper consomms never contain any garnish4 #fah--;,,consomm ,a ,l',,essence ,,de ,,cailles ,use roast quails in the proportion of two for each pint of consomm2 the fillets may be reserved for a cold entre4 #fai--;,,consomm ,a ,l',,essence ,,de ,c,,leri ,it is impossible to state exactly how much celery should be used1 the quantity being entirely subject to the more or less decided flavour of the vegetables at one's disposal4 ,experience alone can guide the operator in this matter4 #fbj--;,,consomm ,a ,l',,essence ,,de ,,morilles ,allow five oz4 of small fresh morels1 or three oz4 of dry ones per quart of the consomm4 ,pound them and mix them with the clarification4 #fba--;,,consomm ,a ,l',,essence ,,de ,,truffle ,use fresh truffles only in this case4 ,allow two oz4 of peelings and trimmings per quart of the consomm2 pound them and mix them with the clarification4 #fbb--;,,consomm ,,au ,,fumet ,,de ,,perdreau ,proceed as in ,no4 #fah2 allow one partridge for each quart of the consomm4 #fbc--;,,consomm ,,aux ,,paillettes ,d',,or ,take a very superior chicken consomm2 add thereto1 per quart1 a glass of excellent liqueur brandy1 and1 in the same proportion1 one gold-leaf cut into small spangles4 #fbd--;,,consomm ,,aux ,,piments ,,doux ,add one-half oz4 of fresh or preserved capsicum to every quart of the consomm4 ,the product should be pounded and mixed with the clarification4 #fbe--;,,consomm ,a ,,la ,,madril,,ne ,add four oz4 of raw tomato and one oz4 of capsicum to the consomm per every quart of the latter4 ,mix these ingredients with the clarification1 and serve as cold as possible4 #fbf--;,,consomm ,a ,,la ,,portugaise ,add to the consomm for every quart one-third pint of raw tomato pure and one-sixth pint of tomato juice4 ,cook with lid on for twenty minutes1 taking care not to let it reach the boil2 strain through muslin1 pressing lightly the while1 and season moderately with cayenne4 ,set to cool1 and serve very cold4 #fbg--;,,consomm,s ,,aux ,,vins ,by adding a port wine glass full of the chosen wine to one pint of excellent cold chicken consomm1 the following series of consomms may be made3-- ,consomm au vin de ,chypre4 ,consomm au vin de ,madre4 ,consomm au vin de ,malvoisie4 ,consomm au vin de ,marsala4 ,consomm au vin de ,porto dor4 ,consomm au vin de ,porto rose4 ,consomm au vin de ,samos4 ,consomm au vin de ,zucco4 #fbh--;,,gelee ,,aux ,,pommes ,d',,amour ,proceed as for the 8,consomm ,portugaise10 and use that variety of small tomatoes which1 in ,provence1 are called 8,pommes d'amour40 #fbi--;,,gelee ,,de ,,volaille ,a ,,la ,,napolitaine ,proceed as for the 8,consomm ,portugaise10 but finish it with one port wine-glassful of port or old ,marsala per quart4 ,,thick ,,soups ,in ,part ,i41 ,chapter ,i41 of this work ,i pointed out what thick soups consist of4 ,i likewise touched upon the general rules which should be observed in the preparation of each class of these soups1 and showed how most of them could1 if necessary1 be converted into and served as cullises1 pures1 bisques1 velouts1 or creams4 ,the principles governing these alterations are very simple1 and after a moment's reflection the operator will thoroughly grasp their import4 ,be this as it may1 the reader will find the necessary directions at the end of each recipe that admits of various methods of preparation4 ,with regard to those recipes which are not followed by any directions of the sort referred to1 and which ,i simply class under the name of ,potages1 these are unalterable preparations which may only be served in accordance with the directions given4 ,this being clear1 the reader will understand that ,i have refrained from repeating the quantities of butter1 cream1 thickening ingredients1 c41 in each recipe4 ,these particulars having been given in ,part ,i41 it will be necessary to refer to that part of the book for them4 #fcj--,,pur,e ,,de ,,carottes1 otherwise ,,cr,,cy ,cut one lb4 of the red part only of carrots into fine slices2 chop one onion1 and put the whole into a stewpan with a sprig of thyme and two oz4 of butter4 ,stew gently for twenty minutes1 and season with a pinch of salt and sugar4 ,add the thickening ingredient1 i4e41 either two oz4 of rice or five and one-half oz4 of bread dice fried in butter2 also add one and one-half pints of white consomm1 and set to cook very gently4 ,rub through tammy1 test the consistence1 despumate1 and add butter when dishing up4 ,ordinary garnish3 small bread dice fried in butter4 ,occasional garnish3 poached ,japanese pearls in the proportion of two tablespoonfuls per quart of the soup4 ,this soup may also be prepared as a cream or a velout la ,nivernaise 7see ,no4 #fgd74 #fca--,,pur,e ,,de ,,carottes ,,au ,,tapioca1 otherwise ,,velours ,make one pint of carrot pure as above1 and poach two tablespoonfuls of tapioca in a pint of white consomm4 ,when about to serve1 and after having buttered the pure of carrots1 mix therewith the prepared tapioca4 #fcb--,,pur,e ,,de ,c,,leri-,,rave ,finely mince one lb4 of celeriac2 blanch it2 thoroughly drain it1 and stew it gently in one oz4 of butter4 ,moisten with one quart of white consomm2 add two medium-sized potatoes1 minced1 and set to cook gently4 ,rub through tammy2 despumate the pure gently for half an hour1 and add butter when dishing up4 ,garnish3 small bread dice fried in butter4 #fcc--,,pur,e ,,de ,,choux ,,de ,,bruxelles1 otherwise ,,flamande ,parboil and drain one lb4 of very fresh ,brussels sprouts4 ,set them to stew gently in three oz4 of butter2 moisten with one pint of white consomm2 for the leason add two medium-sized quartered potatoes1 and complete the cooking4 ,rub the whole through tammy1 finish the pure with milk1 despumate it in the usual way1 and add butter when dishing up4 ,garnish with small bread dice fried in butter4 #fcd--,,pur,e ,,de ,,choux-,,fleurs1 otherwise ,,dubarry ,parboil one lb4 of cauliflower divided into bunches4 ,drain them and put them in a saucepan with one pint of boiled milk and two medium-sized minced potatoes for the thickening4 ,set to cook gently1 rub through tammy1 finish with boiled milk1 despumate1 and add butter4 ,garnish with small bread dice fried in butter4 ,this soup may also be prepared as a velout or a cream with small pieces of cauliflower as garnish4 #fce--,,pur,e ,,de ,,crosnes1 otherwise ,,japonaise ,parboil and drain one lb4 of well-cleaned stachys4 ,stew them in one oz4 of butter2 moisten with one pint of boiled milk or white consomm1 according as to whether the pure is to be a ,lenten one or not2 add two medium-sized minced potatoes1 and complete the cooking gently4 ,rub through tammy1 test the consistence1 and add1 if necessary1 either a little boiled milk or some consomm2 despumate1 and add butter4 ,garnish with two tablespoonfuls of ,japanese pearls poached in consomm or milk4 ,this soup may also be prepared as a velout or a cream4 #fcf--,,pur,e ,,de ,,flageolets1 otherwise ,,musard ,cook together with the ordinary aromatic garnish three-quarters pint of dry flageolets1 or1 if they are in season1 use twice that quantity of fresh ones4 ,drain1 pound1 and moisten the pure with a little of the cooking-liquor of the flageolets1 rub through tammy1 and rectify the consistence with some white consomm and the necessary quantity of boiled milk4 ,despumate1 and butter it when about to dish up4 ,garnish with two tablespoonfuls of small bread dice fried in butter4 ,this soup may also be prepared as a velout or a cream1 but for either of the latter it is preferable to use fresh flageolets1 the garnish for both consisting of very small flageolets and chervil pluches4 #fcg--,,pur,e ,,de ,,haricots ,,blancs1 otherwise ,,soissonnaise ,cook in the usual way1 that is to say1 with carrots1 a faggot1 and one onion stuck with a clove1 a good half-pint of dry haricot beans4 ,crush all these1 moisten with a few tablespoonfuls of their cooking-liquor1 and rub through tammy4 ,rectify the consistence of the pure with the necessary quantity of white consomm and milk1 despumate1 add butter when about to dish up1 and garnish with small bread dice4 ,this soup may also be prepared as a velout or a cream4 #fch--,,pur,e ,,de ,,haricots ,,verts1 otherwise ,,cormeilles ,parboil one and one-half lbs4 of ,french beans and keep them very green4 ,after having well drained them1 stew them for ten or twelve minutes in one oz4 of butter1 moisten with one pint of white consomm1 and add two medium-sized minced potatoes for the thickening4 ,set to cook gently1 rub through tammy1 rectify the consistence of the pure with a little boiled milk1 despumate1 and add butter when dishing up4 ,garnish with two tablespoonfuls of cooked ,french beans cut into narrow lozenges4 ,this soup may also be prepared as a velout or a cream4 #fci--,,pur,e ,,de ,,haricots ,,rouges1 otherwise ,,cond ,put a heaped pint of red beans into cold water1 set to boil slowly1 skim1 add three oz4 of carrots1 one small faggot1 one onion stuck with a clove1 and a bottleful of boiling red wine4 ,set to cook gently4 ,drain the beans and crush them in a mortar4 ,moisten the pure with a few tablespoonfuls of the cooking-liquor of the beans1 rub through tammy1 rectify the consistence of the pure with some white consomm1 follow the procedure of all pures1 and add butter when about to serve4 ,garnish with bread dice fried in butter4 #fdj--,,pur,e ,,de ,,lentilles1 otherwise ,,conti ,soak three-quarters of a pint of lentils in lukewarm water for two hours4 ,put them in a stewpan with two oz4 of very lean breast of bacon1 blanched1 cooled1 and cut into dice1 and one quart of white consomm4 ,set to boil1 skim1 add three oz4 of carrots1 one onion1 and one faggot1 and cook very gently4 ,drain the lentils1 pound them together with the bacon1 moisten the pure with a few tablespoonfuls of cooking-liquor1 and rub through tammy4 ,rectify the consistence with some reserved cooking-liquor1 then treat the pure in the usual way and add butter when about to serve4 ,garnish with two tablespoonfuls of bread dice fried in butter and a pinch of chervil pluches4 ,n4,b4--,it should be borne in mind that the aromatic garnish used in cooking dry vegetables of what kind soever should be withdrawn before pounding the latter1 that they may be rubbed through tammy4 #fda--,,pur,e ,,de ,,navets1 otherwise ,,freneuse ,finely mince one lb4 of very firm turnips1 parboil1 drain1 and stew them in one and one-half oz4 of butter1 the necessary salt1 and one-half oz4 of sugar1 until they are almost completely cooked4 ,moisten with one-half pint of white consomm1 and complete the cooking4 ,meantime1 cook two medium-sized1 peeled and quartered potatoes in some consomm4 ,now put the turnips and the potato into the same stewpan2 crush them1 and rub them through tammy4 ,bring the pure to the proper consistence by means of boiled milk1 and finish it in the usual way4 ,garnish with some small bread dice fried in butter4 ,this soup may also be prepared as a velout or a cream4 #fdb--,,pur,e ,d',,oseille ,,et ,,de ,,vermicelle ,a ,,la ,,cr,,me ,sprinkle three oz4 of well-separated vermicelli into one pint of boiling milk or white consomm 7according as to whether the preparation be a ,lenten one or not74 ,let the vermicelli poach gently for twenty-five minutes1 and then add four tablespoonfuls of sorrel cooked in butter4 ,rub the whole through tammy2 finish the pure with sufficient milk or thin cream2 heat until the boil is reached1 and1 when about to serve1 complete by means of a leason composed of the yolks of two eggs and one-quarter pint of very fresh cream4 ,for the garnish1 refer to the remarks under ,no4 #fdf4 #fdc--,,pur,e ,d',,oseille ,,et ,,de ,,sagou ,a ,,la ,,cr,,me ,proceed exactly as directed in the preceding recipe2 but instead of vermicelli use three oz4 of sago4 ,allow the usual time for cooking1 and add the same quantity of sorrel cooked in butter4 ,use the same quantities of milk or consomm in order to bring the pure to the proper consistence1 and make use of a precisely similar leason4 #fdd--,,pur,e ,d',,oseille ,,et ,,de ,,semoule ,a ,,la ,,cr,,me ,the same as the above1 but use three oz4 of semolina4 ,all other particulars remain the same4 #fde--,,pur,e ,d',,oseille ,,et ,,de ,,tapioca ,a ,,la ,,cr,,me ,procedure like that of ,no4 #fdb1 using instead of the vermicelli three oz4 of tapioca4 #fdf--,,remarks ,,relative ,,to ,,the ,,possible ,,variations ,,of ,,the ,,four ,,preceding ,,recipes ,a large variety of this kind of soups may be prepared by using the quantity prescribed of salep1 buckwheat1 oatmeal1 barley-meal1 c4 ,these soups derive a particular and agreeable flavour from their cohering element4 ,the chief point to be remembered in their preparation is their consistence1 which should be that of a thin cream4 ,when too thick1 these soups are pasty and disagreeable2 when too thin1 they are insipid2 hence the desirability of aiming at a happy medium4 ,their garnish is exceedingly variable1 the more preferable forms being small bread dice fried in clarified butter1 pressed2 peeled tomatoes cut into dice and tossed in butter2 small printaniers1 brunoises1 juliennes1 paysannes1 or well-poached rice4 ,thus1 from the typical recipe of these soups1 a whole series may be prepared1 which need not be gone into separately here4 #fdg--,,pur,e ,,de ,,pois ,,aux ,,cro,,tons ,wash three-quarters of a pint of split peas in cold water and put them into a stewpan with one quart of cold water1 a little salt1 and one-half lb4 of raw ham4 ,set to boil1 skim1 and add two oz4 of mirepoix1 the minced green leaves of three leeks1 a fragment of thyme and bay1 salt1 and one-half oz4 of sugar4 ,set to cook very gently4 ,rub through tammy1 bring the pure to the proper consistence by means of white consomm1 despumate it sufficiently1 and add butter to it when dishing up4 ,garnish with two tablespoonfuls of small bread dice fried in butter4 #fdh--,,pur,e ,,de ,,pois ,,frais1 otherwise ,,saint-,,germain ,the two following methods may be employed1 viz43-- 7#a7 ,cook quickly one and one-quarter pints of fresh peas1 just shelled1 in boiling1 salted water4 ,drain them1 pound them in a mortar1 moisten the pure with one pint of white consomm1 and rub it through tammy4 ,bring it to the proper degree of heat1 and add butter when about to serve4 ,prepared in this way1 the pure should be of a perfect shade4 7#b7 ,stew one and one-quarter pints of fresh peas in one and one-half oz4 of butter1 a little lettuce chiffonade1 one and one-half oz4 of the green part of leeks1 a pinch of chervil1 a little salt and sugar1 and one-seventh pint of water4 ,pound the peas as soon as they are cooked1 moisten the pure with one pint of white consomm1 and rub through tammy4 ,bring the preparation to the proper degree of heat and add butter at the last moment4 ,treated thus1 the pure will be of a fainter shade than the preceding one1 but its flavour will be more delicate4 ,garnish1 in both cases1 with one and one-half tablespoonfuls of very green1 fine peas1 and some chervil pluches4 ,this soup may also be prepared as a velout or a cream4 #fdi--,,pur,e ,,de ,,pois ,,frais ,a ,,la ,,menthe ,make the pure according to one of the above-mentioned methods1 and add to the peas1 while cooking1 a faggot consisting of three little sprigs of fresh mint4 ,finish with consomm1 and add butter in the usual way4 ,garnish with nice peas1 as above1 and some very tender mint-leaves1 chopped1 instead of the chervil pluches4 ,remarks ,relative to those ,soups which have a ,pure of ,peas for ,base4--,a large number of soups may be made from pures of fresh peas2 among others ,i may mention the following1 with brief directions as to their constituents and garnish1 viz43-- #fej--,,potage ,,ambassadeurs ,pure of fresh peas1 quite ready for soup2 finish with a small tablespoonful of sorrel and lettuce chiffonade1 and two tablespoonfuls of poached rice per quart of pure4 #fea--,,potage ,,camelia ,prepare this after the recipe of potage ,lamballe2 finish with one tablespoonful of a julienne of the white of a leek and one tablespoonful of white chicken meat1 cut julienne-fashion1 per quart of the soup4 #feb--,,potage ,,fontanges ,pure of fresh peas ready for soup2 add two tablespoonfuls of a chiffonade of sorrel and a pinch of chervil pluches per quart of the pure1 and two tablespoonfuls of poached rice4 #fec--,,potage ,,lamballe ,half of this consists of a finished pure of peas1 and the other half of tapioca poached in consomm as for the ordinary 8potage au tapioca40 #fed--,,potage ,,longchamps ,this is the 8potage ,fontange10 kept somewhat clear1 and with a garnish composed of one and one-half oz4 of vermicelli1 poached in consomm1 and a pinch of chervil pluches per quart of the soup4 #fee--,,potage ,,marigny ,proceed as for 8potage ,fontange10 and add a garnish of one tablespoonful of peas and one tablespoonful of fine ,french beans cut into lozenges4 #fef--,,potage ,,marcilly ,half of this consists of a pure of peas and the other half of a pure of chicken4 ,prepare these pures in the usual way and mix them together when about to serve4 ,garnish with two tablespoonfuls of ,japanese pearls poached in consomm and twelve small quenelles of chicken forcemeat1 in the shape of pearls1 per quart of the soup4 #feg--,,potage ,,saint-,,marceau ,this is an ordinary pure of peas with butter1 combined with two tablespoonfuls of a julienne consisting of the white of a leek and some chervil pluches per quart of the pure4 ,this list could be considerably lengthened1 but what there is of it amply suffices to show the great number of soups that may be obtained from the combination of other suitable products with the pure of peas and the modification of the garnish in each case4 #feh--,,pur,e ,,de ,,pommes ,,de ,,terre1 otherwise ,,parmentier ,finely mince the white of two medium-sized leeks1 and fry them without colouration in one oz4 of butter4 ,add three medium-sized peeled and quartered potatoes1 one pint of white consomm1 and cook quickly4 ,the moment the potatoes seem soft to the touch crush them and rub them through tammy4 ,finish the pure with some boiled milk or thin cream1 heat until the boil is reached1 and add butter when dishing up4 ,garnish with two tablespoonfuls of small bread dice fried in butter and some chervil pluches4 ,this soup may also be prepared as a velout or a cream4 #fei--,,pur,e ,,de ,,tomates1 otherwise ,,portugaise ,fry in one oz4 of butter a somewhat finely-cut mirepoix consisting of one oz4 of breast of bacon cut into dice1 one-third of a carrot1 half an onion1 a fragment of thyme and bay4 ,add to this fried mirepoix eight medium-sized tomatoes1 pressed and cut into pieces the size of a clove of garlic1 a pinch of sugar1 two and one-half oz4 of rice1 and one pint of white consomm4 ,set to cook gently1 rub through tammy1 and finish with the necessary quantity of consomm4 ,when about to serve complete the pure by adding thereto1 away from the fire1 two oz4 of butter4 ,garnish with two tablespoonfuls of poached rice1 each grain being separate1 and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter4 ,this soup may also be prepared as a velout or a cream4 #ffj--,,pur,e ,,de ,,tomates ,,au ,,tapioca1 otherwise ,,wald,,ze ,prepare one and one-half pints of tapioca in white consomm1 and keep it a little lighter than ordinary tapioca4 ,also press1 peel1 and cut into dice the pulp of three medium-sized1 very red tomatoes2 poach these dice in some consomm and mix them with the tapioca4 ,or1 failing fresh tomatoes1 add to the tapioca two tablespoonfuls of concentrated tomato pure diluted in a bowl with some white consomm4 ,send two oz4 of grated cheese to the table separately4 #ffa--,,pur,e ,,de ,,topinambour1 otherwise ,,palestine ,finely mince two lbs4 of ,jerusalem artichokes and stew them in one oz4 of butter4 ,add five torrefied and crushed filberts1 moistened with one pint of white consomm1 and set to cook gently4 ,rub through tammy2 finish the pure with one-quarter pint of milk1 in which one tablespoonful of fecula has been diluted1 cold4 ,set to boil and add butter when dishing up4 ,garnish with small bread dice fried in butter4 ,this soup may also be prepared as a velout or a cream4 #ffb--;,,bisque ,d',,crevisses 7#a7 ,cut into very small dice one oz4 of carrot1 one oz4 of onion1 and two parsley stalks4 ,add a fragment of thyme and bay2 brown this mirepoix with butter1 in a sautpan2 throw in fifteen crayfish for 8,bisque0 7their average weight being about one and one-third oz471 and toss them in the mirepoix until they acquire a very red colour4 ,sprinkle with two tablespoonfuls of burnt brandy and one-quarter pint of white wine1 season with a large pinch of salt and a pinch of ground pepper1 and set to reduce4 ,this done1 moisten with one-quarter pint of white consomm and leave to cook for ten minutes4 ,also cook three oz4 of rice in one and one-half pints of white consomm4 7#b7 ,shell the crayfishes' tails and put them aside2 also reserve eight carapaces4 ,drain the crayfishes of all their cooking-liquor2 finely pound them and their remains and the mirepoix4 ,add the rice1 properly cooked1 and the cooking-liquor of the crayfish1 and rub through a sieve1 first1 and then through tammy4 ,add to the resulting pure one-half pint of white consomm1 set to boil1 wielding a whisk the while1 pass through a strainer1 and then keep the preparation in a bain-marie1 taking care to place a few lumps of butter on its surface lest a skin should form while the bisque is waiting to be served4 ,finish the preparation when dishing up with two and one-half oz4 of butter1 three tablespoonfuls of excellent thick cream1 and a very little cayenne4 ,garnish with the crayfish tails cut into dice1 and the eight carapaces stuffed with a fish forcemeat with cream and poached seven or eight minutes previously4 ,this soup may also be prepared as a velout or a cream4 #ffc--;,,bisque ,,de ,,homard ,after substituting for the crayfish a raw lobster weighing three lbs41 cut into small sections1 the procedure is the same as that of ,no4 #ffb4 ,it is only necessary1 therefore1 to refer to that recipe for all particulars relating to preparation and quantities4 ,garnish with the meat taken from the tail2 this should have been kept aside and cut into small dice4 ,this soup may also be prepared as a velout or a cream4 #ffd--;,,bisque ,,de ,,crevettes ,the mode of procedure for this bisque1 the mirepoix1 the thickening ingredients1 the moistening1 and the finishing of the soup are identical with those of ,no4 #ffb4 ,all that is needed1 therefore1 is to substitute for the crayfish two lbs4 of raw shrimps4 ,instead of using ordinary butter in finishing this bisque1 use three oz4 of shrimp butter4 ,garnish with twenty-five reserved tails1 these being shelled and trimmed4 ,this soup may also be prepared as a velout or a cream4 #ffe--;,,coulis ,,de ,,gibier1 otherwise ,,au ,,chasseur ,prepare six oz4 of the meat of a wild rabbit1 six oz4 of that of a partridge1 and six oz4 of that of a pheasant4 ,these meats should be roasted and their roast-cases swilled with a liqueur-glass of burnt brandy4 ,the resulting gravy should be added to the soup4 ,now finely pound these meats together with one-half pint of cooked and drained lentils4 ,when the whole has become a smooth pure add the cooking-liquor of the lentils and the swillings referred to above and rub through tammy4 ,finish the cullis with the necessary quantity of consomm1 heat it1 and pass it through a strainer4 ,add butter at the last moment and season moderately4 ,garnish with three tablespoonfuls of small1 very fresh mushrooms2 these to be finely minced and tossed in butter4 #fff--;,,coulis ,,de ,,grives ,,au ,,pain ,,noir1 otherwise ,a ,l',,ardennaise ,fry four fine thrushes in butter and complete their cooking in one pint of feathered game consomm containing five oz4 of rye-bread dice fried in butter4 ,these dice constitute in this case the thickening element of the soup4 ,remove and put aside the thrushes' fillets1 finely pound the carcasses together with two juniper-berries1 add the leason of bread dice1 and rub through tammy4 ,add to the resulting pure one-quarter pint of feathered-game consomm1 set to boil1 and pass through a strainer4 ,finish the cullis with two and one-half oz4 of butter and four tablespoonfuls of cream4 ,garnish with the reserved fillets cut into thin slices or into a julienne4 #ffg--;,,coulis ,,de ,,grouse ,,ou ,,de ,,gelinotte ,a ,l',,ancienne ,proceed as in ,no4 #fff in so far as the preparatory details and the quantities are concerned1 but take note of the following changes in other directions3-- 7#a7 ,substitute for the thrushes two grouse or two hazel-hens1 taking care to discard the legs and the carcasses4 7#b7 ,use ordinary bread dice instead of those of rye-bread4 #ffh--;,,coulis ,,de ,,lapereau ,,au ,,currie ,cut the legs of a young wild rabbit into small pieces1 stiffen these in butter1 and put them into the stewpan with a few roundels of carrot and onion1 one small faggot of parsley and celery1 and one quart of white consomm4 ,set to cook gently4 ,also lightly brown in butter two tablespoonfuls of chopped onion1 besprinkle with one-half tablespoonful of fecula and a sufficient quantity of curry1 moisten with the strained cooking-liquor of the pieces of rabbit1 bring to the boil1 and set to simmer for seven or eight minutes4 ,rub through tammy and then despumate for twenty minutes1 adding from time to time one or two tablespoonfuls of consomm with the view of promoting the clarification of the cullis4 ,when about to serve finish the latter with three or four tablespoonfuls of cream4 ,garnish with eighteen very small slices taken from the pieces of rabbit and two oz4 of rice l',indienne1 serving the latter separately4 #ffi--;,,coulis ,,de ,,perdreau ,a ,,la ,,pur,e ,,de ,,marrons1 otherwise ,a ,,la ,,mancelle ,split the shells of fifteen fine chestnuts1 put them in a stewpan with water1 boil them for five minutes1 and shell and peel them quickly while they are still very hot4 ,then cook them gently in one-half pint of white consomm with one-third of a stick of celery1 minced1 and one piece of loaf-sugar4 ,pole a partridge1 remove the fillets for the purpose of garnish1 bone the rest1 and pound it finely together with the carcass and the poling liquor4 ,add the chestnuts1 pound the whole1 and add some consomm to the resulting pure with the object of facilitating the rubbing through tammy4 ,this done1 add to the preparation about one-quarter pint of very clear game stock1 bring the whole to the boil1 pass it through a strainer1 and finish the cullis1 when dishing up1 with a very little cayenne and one and one-half oz4 of butter4 ,garnish with the fillets of partridge cut into a small julienne4 #fgj--;,,coulis ,,de ,,volaille1 otherwise ,a ,,la ,,reine ,poach in one quart of white consomm a cleaned fowl weighing about three lbs4 and two oz4 of rice previously blanched4 ,having cooked the fowl1 withdraw it1 raise its fillets1 and put them aside4 ,bone the remainder and finely pound the meat4 ,when the latter is a smooth paste mix therewith the rice1 which should be very well cooked1 add the necessary amount of white consomm to the pure1 and rub through tammy4 ,bring the cullis to the boil and pass it through a fine strainer4 ,finish the preparation1 when dishing up1 with a leason composed of the yolks of three eggs1 one-sixth pint of cream1 and three oz4 of butter4 ,garnish with the reserved fillets cut into small1 regular dice4 ,this soup may also be prepared as a velout or a cream4 #fga--,,velout ,,agn,s ,,sorel 7#a7 ,prepare one and one-half pints of poultry velout1 keeping it somewhat thin4 7#b7 ,clean1 wash1 peel1 and quickly pound eight oz4 of very fresh mushrooms1 newly gathered if possible4 ,rub through a fine sieve1 and add the resulting pure of raw mushrooms to the velout4 ,bring the whole to the boil once or twice1 and this done rub through tammy immediately4 ,finish with the leason and add butter when dishing up4 ,garnish with one tablespoonful of a julienne of raw mushrooms tossed in butter1 one tablespoonful of chicken fillets1 and as much salted tongue1 both of which should also be cut in julienne-fashion4 ,n4,b4--,with regard to velouts ,i remind the reader that the velout of ordinary consistence represents one-half of the soup1 the pure typifying the latter represents one-quarter1 while the consomm required to bring the soup to the correct degree of consistence should be in the proportion of the remaining quarter4 ,the leason1 per quart of the soup1 should consist of the yolks of three eggs and one-sixth pint of cream1 while the average quantity of butter should measure about two and one-half oz4 7see ,no4 #bdb74 ,this soup may also be prepared as a cream4 #fgb--,,velout ,,de ,,blanchaille ,,au ,,currie ,bear in mind that this soup ought to be made and served within the space of twenty minutes1 for if it be left to stand for however short a time1 it will most probably turn1 in spite of every possible precaution4 ,cook three oz4 of finely chopped onion in butter without colouration1 besprinkle with one-half coffeespoonful of curry1 moisten with one and one-half pints of boiling water1 add a faggot1 a pinch of salt1 a few sprigs of saffron 7or a little of it powdered71 and two oz4 of ,viennese bread4 ,set to boil for ten minutes2 this done add three-quarters lb4 of very fresh ,blanchailles1 and cook over a brisk fire4 ,rub through a hair-sieve1 finish by means of a leason consisting of the yolks of three eggs and one-fifth pint of cream1 and pour the whole into the soup-tureen over some dried slices of bread 7buttered71 over rice1 or over some previously poached vermicelli4 ,serve at once4 #fgc--,,velout ,,carm,,lite ,prepare one and one-half pints of fish velout1 stew four oz4 of fillets of sole and the same quantity of fillets of whiting in one and one-half oz4 of butter and lemon juice4 ,pound the fish1 add it to the velout1 and rub through tammy4 ,add the necessary quantity of consomm1 heat the velout1 and finish it1 when about to serve1 with a leason and butter4 ,garnish with one tablespoonful of a julienne of poached fillets of sole and twelve small quenelles of smelt forcemeat4 ,this soup may also be prepared as a cream4 #fgd--,,velout ,,aux ,,carottes1 otherwise ,,nivernaise ,cut into thin slices one lb4 of the red part only of carrots1 season with a pinch of table-salt and twice that amount of castor-sugar1 and stew in one oz4 of butter4 ,add one pint of ordinary thin velout and let the cooking of the carrots be completed therein4 ,rub through tammy1 finish with one-half pint of white consomm1 set to boil1 and complete the preparation1 when dishing up1 with the leason and butter4 ,garnish with one and one-half tablespoonfuls of a fine brunoise of the red part of carrots4 ,this soup may also be prepared as a cream4 #fge--,,velout ,,comtesse ,prepare one pint of ordinary velout1 parboil one and one-half lbs4 of white asparagus1 and put them into the velout4 ,complete the cooking gently4 ,rub through tammy1 add one-half pint of white consomm1 heat1 and finish the preparation1 when dishing up1 with the leason and butter4 ,garnish with one tablespoonful of a lettuce chiffonade and twelve small white asparagus-heads wherefrom all leaves have been removed4 ,this soup may also be prepared as a cream4 #fgf--,,velout ,,au ,,concombres1 otherwise ,,danoise ,peel1 remove the seeds from1 mince1 and stew in butter one lb4 of parboil cucumber4 ,add this to one pint of ordinary velout1 which should have been prepared at the same time1 and complete the cooking quickly4 ,rub through tammy1 add the necessary quantity of white consomm1 heat1 and finish the preparation1 when dishing up1 with a leason and butter in the usual quantities4 ,garnish with small bread dice fried in butter4 ,this soup may also be prepared as a cream4 #fgg--,,velout ,,cressoni,,re ,after having slightly parboiled them1 stew one lb4 of very fresh watercress leaves in one and one-half oz4 of butter1 add them to one pint of ordinary velout4 ,set to simmer for seven or eight minutes1 rub through tammy1 add one and one-half pints of ordinary white consomm1 heat1 and finish the preparation1 when dishing up1 with a leason and butter4 ,garnish with one oz4 of watercress leaves parboiled for three minutes4 ,this soup may also be prepared as a cream4 #fgh--,,velout ,,dame-,,blanche ,prepare one and one-half pints of clear poultry velout4 ,also finely pound ten or twelve well-washed sweet almonds1 moisten them1 little by little1 with one-sixth pint of fresh water1 and rub through a strong towel1 twisting the latter to assist the process4 ,add this almond milk to the velout1 and finish the latter1 when dishing up1 with the leason and butter4 ,garnish with one tablespoonful of the white of a chicken cut into small dice1 and twelve small quenelles of chicken forcemeat 7in the shape of pearls7 poached just before dishing up4 #fgi--,,velout ,d',,artois ,prepare one pint of ordinary velout1 and mix therewith one-half pint of a pure of haricot beans4 ,rub through tammy2 add one-half pint of white consomm2 heat1 and finish the whole1 when dishing up1 with the leason and butter4 ,garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches4 ,this soup may also be prepared as a cream4 #fhj--,,velout ,d',,perlans ,prepare a thin panada with one pint of boiled milk and two and one-half oz4 of crumbled bread4 ,season with a pinch of salt and a very small quantity of mignonette4 ,also stew gently1 in one oz4 of butter1 two tablespoonfuls of chopped onion1 two and one-half oz4 of fillets of smelt1 one-half lb4 of fillets of sole1 or the meat of a dory1 and the juice of the quarter of a lemon4 ,add the fish1 stewed in butter and pounded1 to the panada1 together with one-half pint of ordinary thin velout4 ,rub through tammy2 heat2 season with a very little cayenne1 and finish the whole1 when dishing up1 with an ordinary leason and one and one-half oz4 of butter4 ,n4,b4--#a4 ,in view of the decided flavour of the smelt1 and the really disagreeable taste it imparts to a preparation which contains overmuch of it1 its flesh should never exceed the proportion of one-third of the required quantity of fish4 ,the remaining two-thirds should be supplied by a fish of neutral flavour1 such as the sole or dory1 both of which are admirably suited to this purpose4 #b4 ,the velout d'perlans should1 like almost all fish velouts1 be prepared as quickly as possible1 and at the last moment4 ,the process should not last longer than thirty minutes1 for1 if there be any delay1 the preparation will turn and lose its flavour4 #c4 ,for this soup ,i elected to use a panada as the thickening element1 instead of a fish velout1 the reason being that1 were the latter used1 the taste of fish would in the end be too pronounced4 #fha--,,velout ,d',,perlans ,,joinville ,proceed in the matter of the base of the soup as in ,no4 #fhj4 ,finish the velout with an ordinary leason and one and one-half oz4 of shrimp butter4 ,garnish with six crayfish tails1 cut into four pieces1 and one tablespoonful of a short julienne of truffles and mushrooms4 #fhb--,,velout ,d',,perlans ,,princesse ,the same as above1 with twelve small quenelles of smelt forcemeat with crayfish butter1 and one tablespoonful of very green asparagus-heads per quart of velout4 #fhc--,,velout ,,aux ,,grenouilles1 otherwise ,,sicilienne ,prepare one and one-half pints of delicate and rather thin fish velout4 ,trim fifteen or twenty frogs' legs2 toss them in butter without letting them acquire any colour1 and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon4 ,pound them in a mortar2 add the resulting pure to the velout2 set to simmer for seven or eight minutes1 and rub through tammy4 ,heat the velout1 and finish it1 when dishing up1 with the ordinary leason and three and one-half oz4 of best butter4 ,do not garnish this velout4 ,this soup may also be prepared as a cream4 #fhd--,,velout ,,de ,,homard1 otherwise ,,cardinal ,prepare one and three-quarter pints of bisque de homard 7,no4 #ffc71 but substitute velout for the thickening with rice4 ,rub through tammy2 heat1 and complete1 when dishing up1 with two and one-half oz4 of lobster butter and three-quarters oz4 of red butter4 ,garnish with two baba-moulds of a royale of lobster1 cut by means of a fancy-cutter in the shape of a cross4 ,shell-fish velouts do not admit of an egg-yolk leason4 #fhe--,,velout ,,de ,,homard ,a ,,cleveland ,break up two small live lobsters or one medium-sized one1 and prepare it l',amricaine 7see 8,lobster l',amricaine074 ,reserve a few slices of the meat for garnishing purposes4 ,finely pound the rest with the shell2 combine the pure with one quart of ordinary velout prepared beforehand1 and add the lobster sauce4 ,rub through a sieve1 first1 then through tammy2 heat without allowing to boil2 add the required quantity of consomm1 and once more pass the whole through a strainer4 ,complete1 when dishing up1 with three oz4 of best butter4 ,garnish with one-half tablespoonful of peeled tomato pulp1 cut into dice and half-melted in butter1 and the reserved slices of lobster cut into dice4 #fhf--,,velout ,,de ,,homard ,a ,l',,indienne ,prepare the lobster l',amricaine as above1 and flavour it with curry4 ,preserve a sufficient quantity of meat from the tail to afford an abundant garnish4 ,for the rest of the process proceed exactly as the preceding recipe directs4 ,garnish with the reserved meat cut into dice1 and four tablespoonfuls of rice l',indienne2 send the latter to the table separately4 #fhg--,,velout ,,de ,,homard ,a ,l',,orientale ,prepare a medium-sized lobster after the manner directed in 8,homard la ,newburg with raw lobster0 7see ,no4 #idh71 and season with curry4 ,reserve a few slices of the meat of the tail for the garnish2 finely pound the remaining portions and the shell2 add the lobster sauce1 and combine the whole with one quart of ordinary velout1 kept somewhat light4 ,rub through a sieve1 first1 then through tammy2 heat the velout without letting it boil2 add the necessary quantity of consomm1 and finish the preparation1 when about to serve1 with three oz4 of butter4 ,garnish with the reserved meat cut into dice1 and two tablespoonfuls of rice l',indienne1 each grain of which should be kept distinct and separate4 #fhh--,,velout ,,de ,,homard ,,au ,,paprika ,prepare a medium-sized lobster l',amricaine1 and1 in addition to the usual ingredients of the preparation1 include two concassed tomatoes and two roughly chopped onions4 ,season with paprika4 ,for the rest of the operation1 proceed exactly as directed under 8,velout la ,cleveland40 ,garnish with lobster meat cut into dice1 two tablespoonfuls of rice1 and one tablespoonful of pimentos cut into dice4 #fhi--,,velout ,,de ,,homard ,a ,,la ,,persane ,proceed exactly as for 8,velout de ,homard l',orientale40 ,garnish with lobster meat in dice1 one tablespoonful of pimentos in dice1 and two tablespoonfuls of pilaff rice1 to which add a very little saffron4 ,remarks relating to the ,variation of these ,velouts4--,by merely substituting an equivalent quantity of crayfish1 shrimps1 or crabs1 for the lobster1 the recipes dealing with velouts of lobster1 given above1 may be applied to ,velouts of ,crayfish1 ,shrimps1 or ,crabs4 ,it would therefore be pointless to repeat them1 since all that is needed is to read crayfish1 shrimps1 or crabs wherever the word lobster appears4 ,thus ,i shall only point out that the number of these velouts may be increased at will1 the only requisites being the change of the basic ingredient and the modification of the garnish4 #fij--,,velout ,,aux ,,hu,,tres ,prepare one quart of very delicate fish velout1 and bear in mind that the preparation must be made as speedily as possible4 7,see the remarks dealing with this question which follow upon the model recipe of the velout d'perlans47 ,add to the velout the carefully collected liquor of the twenty-four oysters constituting the garnish1 and complete1 when about to serve1 with a leason and butter4 ,garnish with four poached oysters 7cleared of their beards7 per each person4 #fia--,,velout ,,isoline ,prepare one quart of poultry velout4 ,complete it1 when dishing up1 with an ordinary leason and three oz4 of crayfish butter4 ,garnish with three tablespoonfuls of ,japanese pearls poached in white consomm4 #fib--,,velout ,,marie ,,louise ,prepare one pint of poultry velout2 mix therewith one-half pint of barley cream 7,no4 #gab71 and rub through tammy4 ,add one-half pint of white consomm1 and heat the velout without letting it boil4 ,finish it1 when about to serve1 with a leason and butter4 ,garnish with one and one-half tablespoonfuls of best macaroni1 poached and cut into dice4 ,this soup may also be prepared as a cream4 #fic--,,velout ,,marie ,,stuart ,prepare a poultry velout with barley cream1 as above4 ,finish it1 when about to serve1 with a leason and butter4 ,garnish with two tablespoonfuls of a brunoise1 and the same quantity of fine pearl barley cooked in white consomm4 ,this soup may also be prepared as a cream4 #fid--,,velout ,,au ,,pourpier ,proceed exactly as directed under 8,velout ,cressonire0 7,no4 #fgg71 but substitute purslain for the watercress4 #fie--,,velout ,a ,,la ,,sultane ,prepare one quart of poultry velout4 ,finish it1 when dishing up1 with a leason composed of the yolks of three eggs diluted with one-fifth pint of sweet-almond milk 7made by pounding eighteen sweet almonds1 mixing therewith one-fifth pint of water1 and straining the whole through a twisted towel71 and three oz4 of pistachio butter4 ,the velout should be of a pale green shade4 ,garnish with small crescents of chicken forcemeat prepared with crayfish butter1 kept of a pink shade4 ,these crescents should be laid1 by means of a piping-bag1 upon thin roundels of truffle1 and poached in consomm4 ,this soup may also be prepared as a cream4 #fie;a--,,cold ,,chicken ,,velout ,,for ,,suppers ,the preparation of these velouts requires the utmost care1 but1 as a rule1 they are very much liked4 ,prepare a white roux from one oz4 of butter and one and one-sixth oz4 of flour per quart of the moistening4 ,dilute with some very strong clear consomm1 thoroughly cleared of grease2 boil1 and despumate for one and one-half hours1 adding meanwhile half as much consomm as served in the moistening of the velout4 ,when the velout is thoroughly despumated and entirely cleared of grease1 strain it through a silk sieve1 and add1 per quart1 one-quarter pint of very fresh thin cream4 ,cool1 stirring incessantly the while2 once more strain the velout through the sieve when it is cold1 and1 if necessary1 add some of the consomm already used1 in order to give the velout the consistence of a thickened consomm4 ,serve it in cups1 and see that it be sufficiently thin to not impaste the mouth of the consumer4 ,this velout is usually served as it stands1 but it allows of various condimentary adjuncts4 ,such are3--,tomato and capsicum essences2 crayfish1 shrimp1 or game creams4 ,these creams or essences should be of consummate delicacy1 and ought to lend only a very delicate flavour to the velout4 #fif--;,,cr,,me ,d',,artichauts ,,au ,,beurre ,,de ,,noisette ,have ready one and one-half pints of ,bchamel4 ,parboil1 finely mince1 and stew in butter four large artichoke-bottoms4 ,pound the latter2 put them in the ,bchamel1 and rub the whole through tammy4 ,add the necessary quantity of white consomm or milk1 and set to heat without allowing to boil4 ,finish the preparation1 when dishing up1 with one-quarter pint of cream and one oz4 of hazel-nut butter 7,no4 #aee74 ,remarks relative to ,creams4--,i remind the reader here that 7#a7 the thickening element of creams is a ,bchamel prepared in the usual way 7see ,no4 #bh72 7#b7 in the preparation of a cream1 of what kind soever1 the ,bchamel should constitute half of the whole1 the basic ingredient a quarter1 and the white consomm or milk the remaining quarter4 ,as a rule1 they comprise no butter1 but are finished by means of one-third pint of very fresh cream per quart4 ,be this as it may1 if it be desirable to butter them1 one may do so1 but in very small quantities1 and taking care to use the very best butter4 ,this class of soups is more particularly suited to ,lenten menus4 #fig--;,,cr,,me ,d',,asperges1 otherwise ,,argenteuil ,parboil for five or six minutes one and one-half lbs4 of ,argenteuil asparagus1 broken off at the spot where the hard part of the stalk begins4 ,drain them1 and set them to complete their cooking gently in one and one-quarter pints of previously prepared ,bchamel4 ,rub through tammy2 add the necessary quantity of white consomm1 and heat without allowing to boil4 ,finish with cream when dishing up4 ,garnish with two tablespoonfuls of white asparagus-heads and a pinch of chervil pluches4 #fih--;,,cr,,me ,d',,asperges ,,vertes ,proceed exactly as for 8,crme ,argenteuil10 but substitute green asparagus for ,argenteuil asparagus4 #fii--;,,cr,,me ,,au ,,bl ,,vert1 otherwise ,c,r,s ,put one lb4 of dry1 green wheat to soak in cold water for four hours4 ,then cook it slowly in one-half pint of water and as much white consomm4 ,mix therewith one and one-quarter pints of ,bchamel and rub through tammy4 ,add the necessary amount of white consomm to the pure2 heat the whole without boiling1 and finish it with cream when dishing up4 ,garnish with a pinch of chervil pluches4 ,this soup may also be prepared as a pure or a velout4 #gjj--;,,cr,,me ,,de ,c,,leri ,mince one lb4 of the white of celery2 parboil for seven or eight minutes2 drain1 and stew in one oz4 of butter4 ,mix one and one-quarter pints of ,bchamel with it2 complete the cooking slowly1 and rub through tammy4 ,add one-half pint of white consomm2 heat without allowing to boil1 and finish the preparation with cream when about to serve4 ,garnish with two tablespoonfuls of a brunoise of celery4 ,this soup may also be prepared as a pure or a velout4 #gja--;,,cr,,me ,,de ,,cerfeuil ,,bulbeux1 otherwise ,,chevreuse ,mince and stew in butter one lb4 of bulbous chervil1 and mix therewith one and one-quarter pints of ,bchamel4 ,complete the cooking slowly2 rub through tammy2 add sufficient white consomm2 heat1 and finish with cream when dishing up4 ,garnish with one tablespoonful of a fine julienne of chicken fillets and the same quantity of a julienne of truffles4 ,this soup may also be prepared as a velout4 #gjb--;,,cr,,me ,,de ,,chicor,e ,,de ,,bruxelles1 otherwise ,,bruxelloise ,take one lb4 of very fresh chicory1 and stew it for a good half-hour in one and one-half oz4 of butter and the juice of one lemon4 ,now mix one and one-quarter pints of ,bchamel with it1 and finish the cooking very slowly4 ,rub through tammy2 add the necessary quantity of white consomm2 heat1 and complete with cream when serving4 ,garnish with a julienne of ,belgian chicory1 stewed and well drained4 #gjc--;,,cr,,me ,d',,pinards1 otherwise ,,florentine ,quickly parboil one lb4 of shredded and well-washed spinach to which a little sorrel may be added2 drain1 press1 and add thereto one and one-half pints of somewhat thin ,bchamel4 ,complete the cooking2 rub the whole through tammy1 and finish it with the necessary amount of fresh cream4 ,garnish with a julienne of spinach1 quickly parboiled and stewed in butter4 #gjd--;,,cr,,me ,,de ,f,,ves ,,nouvelles ,skin two-thirds lb4 of new broad beans1 freshly gathered1 if possible4 ,cook them for ten minutes in boiling salted water containing a sprig of savory1 and then add one and one-quarter pints of ,bchamel4 ,complete the cooking of the broad beans in the ,bchamel2 rub through tammy2 add one-half pint of white consomm or milk2 heat without allowing to boil1 and finish the preparation with cream when dishing up4 ,garnish with very small skinned broad beans1 split in two and parboiled with a sprig of savory4 ,this soup may also be prepared as a velout4 #gje--;,,cr,,me ,d',,ignames1 otherwise ,,br,,silienne ,bake the yams in the oven1 without peeling them4 ,as soon as this is done1 cut them in two1 remove their pulp1 and quickly rub the latter through a sieve while it is still hot4 ,dilute the pure with boiling milk or thin ,bchamel in the proportion of one pint of the former and one-half pint of the latter per lb4 of the pure4 7,this ,bchamel should be made from one and one-half oz4 of butter and one oz4 of flour per quart of milk47 ,rub the whole through tammy1 and finish the preparation in the usual way4 ,garnish with two tablespoonfuls of ,brazilian pearls1 poached in consomm4 ,this soup may also be prepared as a velout4 #gjf--;,,cr,,me ,,de ,,laitues1 otherwise ,,judic ,parboil and stew in butter two medium-sized ciseled lettuces1 the greenest leaves of which should have been discarded4 ,add these to one and one-half pints of ,bchamel4 ,rub through tammy2 add one pint of white consomm2 heat1 and finish as usual with cream4 ,garnish with roundels of lettuce leaves1 lightly coated with chicken forcemeat1 a bit of truffle laid in their centre1 and the whole poached at the last minute4 ,this soup may also be prepared as a velout4 #gjg--;,,cr,,me ,,de ,,ma,s1 otherwise ,,washington ,cook some fresh maize in salted water 7or use the preserved kind if the fresh is out of season71 and combine therewith an equal quantity of thin ,bchamel4 ,rub through tammy2 heat1 and finish with cream when dishing up4 ,garnish with grains of maize cooked in salted water4 ,this soup may also be prepared as a velout by substituting for the ,bchamel an excellent poultry velout4 #gjh--;,,cr,,me ,d',,oseille ,a ,l',,avoine ,pour one-quarter lb4 of oatmeal diluted with one-half pint of cold milk into one quart of slightly salted boiling milk4 ,stir over the fire until the boil is reached2 move the stewpan to the side of the fire1 and simmer for two hours4 ,this done1 add six tablespoonfuls of a fondue of sorrel and butter2 set to simmer again for one-quarter hour1 and rub the whole through tammy4 ,complete the operation after the manner common to all creams4 #gji--;,,cr,,me ,d',,oseille ,a ,l',,orge ,proceed exactly as for ,no4 #gjh1 using the same quantities1 but substituting barley-meal for oatmeal4 ,remarks upon the ,two above ,creams4--,they may also be prepared as velouts4 ,their garnish may be greatly varied1 and may consist of chiffonade of lettuce and sorrel2 pressed peeled tomatoes1 cut into dice and cooked in butter2 poached rice or pastes 7i4e41 vermicelli1 c472 fine well-cooked pearl barley2 brunoise2 small printaniers1 c4 ,they belong1 in fact1 to the same order of soups as the pures of sorrel with pastes1 the recipes of which were given earlier in the chapter4 #gaj--;,,cr,,me ,d',,oxalis ,peel and slice the oxalis roots1 and half-cook them in salted water4 ,drain1 add it to one and one-half pints of ,bchamel1 and complete its cooking gently in the sauce4 ,rub through tammy2 add one-half pint of white consomm1 and finish after the manner of other creams4 ,garnish with chervil pluches4 ,this soup may also be prepared as a pure or a velout4 #gaa--;,,cr,,me ,,de ,,riz ,wash one-half lb4 of rice in cold water2 blanch it2 cool it1 and cook it very gently in one quart of white consomm4 ,crush in the mortar2 rub through tammy1 and dilute the rice pure with one pint of white consomm4 ,heat and finish the preparation1 when dishing up1 with the necessary quantity of cream4 ,or pour four tablespoonfuls of rice cream1 diluted with one-half pint of cold milk1 into three pints of boiling milk2 set to boil1 stirring the while1 and leave to cook very gently for twenty-five minutes4 ,rub through tammy1 and finish the preparation1 when dishing up1 with the required quantity of cream4 ,this soup may also be prepared as a velout4 #gab--;,,cr,,me ,d',,orge ,wash three-quarters lb4 of coarse pearl barley in lukewarm water1 and cook it gently for about two and one-half hours in one pint of white consomm containing one piece of the white part of a stick of celery4 ,crush in a mortar2 rub through tammy2 dilute the pure of barley with one pint of white consomm2 heat1 and finish the preparation1 when dishing up1 with the necessary quantity of cream4 ,this soup may also be prepared with barley-meal1 the procedure in that case being the same as that of the 8,crme de ,riz0 above4 ,garnish with very fine1 well-cooked pearl barley4 ,this soup may also be prepared as a velout4 #gac--;,,cr,,me ,,de ,,volaille ,,princesse ,mix one and one-half pints of thin ,bchamel with one-half pint of chicken pure4 ,rub through tammy2 add one-half pint of white consomm to the preparation1 or the same quantity of boiled milk2 heat without allowing to boil1 and finish with cream when dishing up4 ,garnish with twenty very small slices of chicken fillets1 white asparagus-heads1 and chervil pluches4 ,this soup may also be prepared as a velout4 #gad--;,,cr,,me ,,reine-,,margot ,mix one-half pint of chicken pure with one pint of thin ,bchamel4 ,rub through tammy2 add one and one-half pints of white consomm and one-quarter pint of almond milk 7,no4 #fgh74 ,heat without allowing to boil1 and finish with cream4 ,garnish with very small grooved quenelles of chicken forcemeat combined with one oz4 of pistachio pure per three oz4 of forcemeat4 ,this soup may also be prepared as a velout4 #gae--,,potage ,a ,l',,aurore ,wash one-quarter lb4 of fine pearl barley in plenty of water4 ,put it into a stewpan with one quart of consomm1 as much water1 a faggot comprising parsley1 celery1 and chervil1 and set to cook very gently for five hours4 ,while the cooking progresses1 take care to remove all the skin which forms on the surface1 in order that the cooking-liquor may remain very clear4 ,when the barley is well cooked1 transfer it to another stewpan1 and add to it four tablespoonfuls of a thick and very red tomato pure1 strained through muslin1 and two tablespoonfuls of celery1 minced in paysanne-fashion1 stewed in butter1 and finally cooked in consomm4 ,this excellent soup should not be made too thick4 #gaf--,,potage ,,bagration ,,gras ,cut two-thirds lb4 of very white fillet of veal into large dice1 and stiffen these in butter without letting them acquire any colour4 ,add one and one-quarter pints of thin velout with a veal base1 and set to cook very gently4 ,finely pound the veal2 dilute the pure with velout1 and rub through tammy4 ,add one pint of white consomm2 heat without boiling1 and complete the preparation1 when dishing up1 with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz4 of butter4 ,garnish with thin macaroni cut into short lengths1 and send some grated cheese to the table separately4 #gag--,,potage ,,bagration ,,maigre ,prepare one and one-half pints of fresh velout1 and mix therewith one-quarter pint of mushroom velout4 7,for making this1 see 8,velout ,agns ,sorel10 ,no4 #fga47 ,heat without boiling2 pass through a strainer1 and finish1 when about to serve1 with the same leason as for ordinary velout1 and two and one-half oz4 of butter4 ,garnish with one fillet of sole1 poached very white1 and cut into a julienne2 twelve small quenelles of sole or whiting forcemeat finished with crayfish butter1 and six crayfishes' tails cut into small pieces4 #gah--,,potage ,,choiseul ,prepare a 8pure ,conti0 7,no4 #fdj7 with an excellent fumet of game4 ,garnish with two tablespoonfuls of sorrel1 ciseled and cooked in butter1 and two tablespoonfuls of poached rice4 #gai--,,potage ,,compi,,gne ,prepare a light 8,pure ,soissonnaise02 butter it well1 and add thereto as garnish three tablespoonfuls of ciseled sorrel cooked in butter1 and chervil pluches4 #gbj--,,potage ,,derby ,add one-half pint of ,soubise pure 7,no4 #ajd7 to one pint of 8,crme de ,riz0 7,no4 #gaa7 flavoured with a very little curry4 ,rub the whole through tammy4 ,add one-half pint of white consomm1 and heat without boiling4 ,complete1 when about to serve1 with an ordinary leason and three oz4 of butter4 ,garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras pure1 one tablespoonful of little truffle pearls1 and an equal quantity of poached rice1 each grain of which must be kept distinct and separate4 #gba--,,potage ,a ,,la ,,diane ,cook one-half lb4 of lentils with the usual garnish4 ,roast two medium-sized partridges1 keeping them slightly underdone1 and remove their fillets4 ,complete the cooking of the partridges with the lentils1 drained of their cooking-liquor1 in one pint of game consomm4 ,prepare a royale 7,no4 #bji7 with the reserved fillets4 ,when the birds are cooked1 bone them2 pound their meat1 and add thereto the lentils and the cooking-liquor2 rub through tammy4 ,finish the pure with one and one-half pints of excellent thin game stock1 and complete the soup1 when dishing up1 with two oz4 of butter and two tablespoonfuls of reduced ,madeira4 ,garnish with the royale1 cut into small regular crescents1 and twelve small crescents of very black truffle4 #gbb--,,potage ,,elisa ,prepare one and one-half pints of poultry velout1 and rub it through tammy4 ,complete with one-half pint of white consomm2 heat without boiling1 and finish1 when dishing up1 with an ordinary leason1 two and one-half oz4 of butter1 and two tablespoonfuls of a fondue of sorrel4 #gbc--,,potage ,,favori ,prepare one pint of a velout of green asparagus2 one-half pint of a velout of lettuce1 and one-half pint of poultry velout4 ,put all three into a stewpan2 add thereto the necessary quantity of white consomm to bring the soup to the correct degree of consistence2 heat without boiling1 and pass through a strainer4 ,finish the soup1 when dishing up1 with an ordinary leason and two oz4 of butter4 ,garnish with one tablespoonful of a chiffonade of sorrel1 and one tablespoonful of green asparagus-heads4 #gbd--,,potage ,,germiny ,cisel and melt in butter three oz4 of shredded sorrel1 and add thereto one and one-half pints of white consomm4 ,a few minutes before serving1 pour into the consomm a leason composed of the yolks of six eggs diluted with one-quarter pint of cream2 set on the fire and stir1 after the manner of an ,english custard1 i4e41 until the preparation begins to show signs of boiling4 ,finish1 away from the fire1 with two and one-half oz4 of butter1 and add a pinch of chervil pluches4 ,remarks concerning the ,possible ,variation of this ,soup4--,the mode of procedure adopted in the case of the ,germiny could1 if necessary1 be applied to all thick soups1 and it would then constitute a class to which the term 8,cream0 would be better suited than it is at present to the soups thus designated4 ,instead of the ordinary white consomm1 which is used in its preparation1 a consomm may be used in which such vegetables as carrots1 turnips1 peas1 c41 are cooked1 the latter being reserved for the garnish1 while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe4 ,a carrot cream1 a cream of fresh peas1 or of asparagus-heads1 prepared in this way1 would be much more delicate than those prepared after the ordinary recipes4 ,the essential point in this series of soups is the leason2 this should consist of enough egg-yolks to render the preparations sufficiently thick and creamy4 #gbe--,,potage ,,aux ,,herbes ,cut two oz4 of sorrel leaves into a julienne1 and stew them in butter with one oz4 of watercress leaves1 one oz4 of chervil pluches1 and young pimpernel4 ,add one and one-half pints of water1 the necessary salt1 three medium-sized1 peeled1 and quartered potatoes1 and cook gently4 ,drain and reserve the cooking-liquor2 crush the potatoes2 dilute the pure with the cooking-liquor1 and rub through tammy4 ,set to boil1 and finish1 when dishing up1 with three oz4 of ,printanier butter with herbs1 combined with a few leaves of sweet basil4 ,add a pinch of chervil pluches4 #gbf--,,potage ,,jubilee1 otherwise ,,balvet ,prepare1 according to the directions given 7,no4 #fdh71 one and one-half pints of a pure of fresh peas1 and add thereto one-half pint of consomm of 8,la ,petite ,marmite40 ,set to boil1 and finish with two oz4 of butter4 ,garnish with the vegetables from the ,marmite1 prepared as for ,crote au ,pot4 #gbg--,,potage ,,longchamps ,refer to the derivative soups of the 8,pure de ,pois0 7,no4 #fed74 #gbh--,,potage ,,lavalli,,re ,prepare one and one-half pints of 8,crme de ,volaille0 7,no4 #gac71 finished with a leason of egg-yolks and cream2 also two-thirds pint of 8,crme de ,cleri10 similarly finished1 and combine the two creams4 ,garnish with twelve small profiterolles1 stuffed with chicken forcemeat1 and a royale of celery in dice4 #gbi--,,potage ,,madeleine ,prepare and combine the following pures3--,one-third pint of artichoke pure1 one-fifth pint of haricot-bean pure1 one-seventh pint of ,soubise pure4 ,add one pint of white consomm2 set to boil2 pass through a strainer1 and finish1 when dishing up1 with two oz4 of butter4 ,garnish with two tablespoonfuls of sago poached in one-half pint of white consomm4 #gcj--,,potage ,,miss ,,betsy ,proceed exactly as for 8,potage l',aurore0 7,no4 #gae71 but 7#a7 flavour potage ,miss ,betsy with curry2 7#b7 substitute for the celery peeled1 cored apples cut into dice and cooked in butter4 ,n4,b4--,both these soups 7,aurore and ,miss ,betsy7 are subject to much variation4 ,all that is needed is to alter the flavouring element and the garnish4 ,thus the quantity of tomato may be reduced by half1 and combined with one-quarter lb4 of peas and their cooking-liquor 7the peas in this case being cooked in one pint of water with a little salt and sugar72 or with the same quantity of ,french beans1 asparagus-heads1 or sorrel cooked in butter1 c4 #gca--,,potage ,,montespan ,add one-half pint of somewhat thick tapioca to one and one-half pints of 8,crme d',asperges0 7,no4 #fig71 prepared as directed4 ,garnish with very fine peas cooked in the ,english fashion4 #gcb--,,potage ,n,,lusko ,mix one and one-half pints of rather liquid poultry velout with one-half pint of chicken pure4 ,when serving1 add an ordinary leason1 and finish with two and one-half oz4 of hazel-nut butter4 ,garnish with very small quenelles of chicken forcemeat combined with one tablespoonful of hazel-nut powder per three oz4 of the forcemeat4 #gcc--,,potage ,,petit ,,duc ,take a fine woodcock2 raise and reserve one of its fillets1 and roast it1 taking care to keep it very underdone4 ,then remove the other fillet1 and with it prepare two dariole-moulds of royale 7,no4 #bji74 ,finely pound what remains of the woodcock1 and combine with the resulting pure one and one-half pints of game velout prepared with essence of woodcock4 ,cover the stewpan and place it in the bain-marie for thirty-five minutes4 ,now rub the whole through tammy2 heat without boiling1 and finish1 when dishing up1 with one and one-half oz4 of butter1 one and one-half oz4 of cooked foie-gras pure1 diluted with a few tablespoonfuls of the soup1 one and one-half tablespoonfuls of cream1 and one and one-half tablespoonfuls of burnt liqueur brandy4 ,garnish with the royale cut into dice1 and the reserved fillet of woodcock1 stiffened in butter at the last moment1 and cut into thin slices4 #gcd--,,potage ,r,,gence ,prepare one quart of barley cream in accordance with the directions under ,no4 #gab4 ,finish it1 when dishing up1 with an ordinary leason and one and one-half oz4 of crayfish butter4 ,garnish with twelve small1 grooved quenelles of chicken forcemeat finished with crayfish butter2 one tablespoonful of small pearl barley1 well cooked2 and six small cocks' combs1 freshly poached and very white4 #gce--,,potage ,,rossolnik ,prepare 7#a7 one quart of light1 poultry velout combined with cucumber juice2 7#b7 ten pieces of parsley root and the same quantity of celery root1 turned to the shape of small1 new carrots1 and split crosswise at their base2 7#c7 twenty small lozenges of salted cucumber4 ,parboil the roots and the cucumber lozenges for fifteen minutes1 and add them to the velout when about to cook the latter4 ,cook the whole gently for forty minutes1 despumating the velout the while4 ,finish with one and one-half tablespoonfuls of cucumber juice1 and an ordinary leason4 ,garnish with small chicken-forcemeat quenelles4 #gcf--,,potage ,,de ,,sant ,cook quickly1 in salted water1 three medium-sized1 peeled1 and quartered potatoes4 ,when their pulps seem soft to the touch1 drain them2 rub them through a fine sieve1 and dilute the resulting pure with one and one-half pints of white consomm4 ,add two tablespoonfuls of sorrel melted in butter1 and finish the preparation with an ordinary leason and one oz4 of butter4 ,garnish with very thin roundels of ,french soup-flute and chervil pluches4 #gcg--,,potage ,,sigurd ,prepare one pint of 8,velout ,parmentier0 and one pint of tomato velout4 ,combine the two2 heat1 and finish1 when dishing up1 with two and one-half oz4 of butter4 ,garnish with twenty small quenelles of chicken forcemeat1 combined with one coffeespoonful of chopped capsicum1 or capsicum in dice1 per three oz4 of the forcemeat4 #gch--,,potage ,,solferino ,mince the white of two leeks1 the third of a medium-sized carrot1 and half an onion1 and stew the whole in one and one-half oz4 of butter4 ,add one-half lb4 of pressed tomatoes cut into pieces1 two medium-sized1 peeled potatoes1 minced2 moisten with two-thirds pint of white consomm1 and cook gently4 ,crush the vegetables2 rub them through tammy2 complete the pure with the necessary quantity of white consomm2 set to boil1 and finish1 when dishing up1 with two and one-half oz4 of butter4 ,garnish with twelve little balls of potato1 raised by means of the spoon-cutter1 and cooked in salted water2 two tablespoonfuls of ,french beans cut into lozenges2 and some chervil pluches4 #gci--,,potage ,,viviane ,prepare one quart of 8,crme de ,volaille0 7,no4 #gac71 and finish it with the usual leason4 ,garnish with one tablespoonful of artichoke-bottom1 cut into dice1 the same quantity of carrot dice1 both gently cooked in butter1 and one tablespoonful of truffle dice4 #gdj--,,potage ,,windsor ,blanch and cool one small1 boned calf's foot1 and cook it gently in a good white-wine mirepoix4 ,prepare one and one-half pints of 8,crme de ,riz0 7,no4 #gaa71 and add thereto the cooking-liquor of the calf's foot1 strained through muslin4 ,finish this cream1 when about to serve1 with an ordinary leason1 one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs1 and one and one-half oz4 of butter4 ,garnish with a julienne of half of the calf's foot and twenty small quenelles consisting of a pure of hard-boiled egg-yolks and chicken forcemeat1 these two preparations being in the proportion of two-thirds and one-third respectively4 #gda--,,soupe ,,aux ,,abatis ,,de ,,volaille ,a ,l',,anglaise ,cut the necks into three1 the gizzards into four1 and the pinions into two4 ,brown one-half lb4 of these giblets in a thick-bottomed stewpan with one oz4 of butter4 ,sprinkle with one tablespoonful of flour2 slightly colour the latter1 and moisten with one quart of white consomm and one pint of water4 ,add a faggot containing one stick of celery1 and set to cook gently for three hours4 ,when the pieces of giblets are cooked1 drain them1 trim them1 and put them into a stewpan with one dessertspoonful of parboiled rice and a heaped tablespoonful of the white of celery1 minced and fried in butter4 ,strain the cooking-liquor of the giblets1 through a strainer1 over the enumerated garnishes2 set to cook gently for another quarter of an hour2 season strongly with pepper1 and serve4 #gdb--,,soupe ,,aux ,,cerises ,stone two-thirds lb4 of small1 fleshy cherries1 and put twenty aside for garnishing purposes4 ,put the others into a sugar-boiler with two-thirds pint of hot water1 a small strip of lemon rind1 and a fragment of cinnamon1 and set to boil quickly for eight minutes4 ,also boil in another sugar-boiler one-half pint of ,port or ,bordeaux wine4 ,crush half of the cherry-stones in the mortar2 put them into the boiled wine1 and let them infuse1 away from the fire4 ,rub the cooked cherries through a fine sieve2 dilute the pure with the juice thickened by means of one tablespoonful of fecula moistened with cold water2 add the cherries put aside for the garnish1 and one-half tablespoonful of castor sugar1 and again set to boil for four minutes4 ,complete the preparation with the infusion strained through muslin2 pour it into the soup-tureen1 and add a few biscottes4 ,for the sake of variety1 lady's-finger biscuits may be substituted for the biscottes4 #gdc--;,,cocky-,,leeki ,,soup ,set half a fowl to cook very gently in one and one-half pints of light and clear veal stock with a few aromatics4 ,also prepare a julienne of the white of three leeks2 stew this in butter without colouration1 and complete the cooking thereof in the cooking-liquor of the fowl1 strained and poured carefully away4 ,pour the preparation into the soup-tureen1 and add the meat of the fowl1 cut into a julienne4 ,serve some stewed prunes separately1 but this is optional4 #gdd--,,soupe ,,aux ,,foies ,,de ,,volaille ,make a roux from one and one-half oz4 of butter and as much flour4 ,when it has acquired a nice1 light-brown colour1 moisten it with one quart of white consomm or brown stock1 and set to boil1 stirring the while4 ,add one-half lb4 of raw chickens' livers rubbed through a sieve1 and set to cook for fifteen minutes4 ,rub the whole through tammy2 season strongly with pepper2 heat1 and complete the preparation1 at the last moment1 with one-quarter lb4 of sliced chickens' livers1 tossed in butter1 and one wineglass of good ,madeira4 #gde--,,soupe ,,julienne ,,darblay ,cook quickly in salted water two small1 peeled1 and quartered potatoes4 ,drain them1 rub them through a fine sieve1 and dilute the pure with one and one-half pints of white consomm4 ,add three tablespoonfuls of a julienne made in accordance with the above recipe2 heat1 and finish the preparation with an ordinary leason and one and one-half oz4 of butter4 #gdf--,,minestrone ,brown the minced white of two small leeks and one-third of an onion1 also minced1 in one oz4 of chopped1 fresh breast of bacon1 and one-half oz4 of grated1 fat bacon4 ,moisten with one and one-half pints of white consomm1 and add one-third of a carrot1 one-third of a turnip1 half a stick of celery1 two oz4 of small cabbage1 and one small potato1 or one-half of a medium-sized one1 all of which vegetables must be finely minced4 ,about twenty-five minutes after the soup has started cooking1 complete it with two tablespoonfuls of peas1 a few ,french beans cut into lozenges1 and one and one-half oz4 of rice1 or the same quantity of very thin macaroni broken into very small pieces4 ,this done1 set to cook again for thirty minutes4 ,a few minutes before serving1 add to the soup one small1 crushed clove of garlic1 three leaves of sweet basil1 and a small pinch of chopped chervil pluches2 mix the whole with one-half tablespoonful of grated bacon4 ,send to the table1 separately1 at the same time as the soup some freshly grated ,gruyre4 #gdg--,,mille-,,fanti ,first make the following preparation3--,beat two small eggs to a stiff froth1 and mix therewith one and one-half oz4 of the crumb of very good white bread1 one oz4 of grated ,parmesan1 and a little nutmeg4 ,boil one and two-thirds pints of white consomm1 and pour the above preparation therein1 little by little1 stirring briskly the while with the whisk4 ,then move the stewpan to the side of the fire1 put the lid on1 and set to cook gently for seven or eight minutes4 ,when about to serve1 stir the soup with a whisk1 and pour it into the soup-tureen4 #gdh--,,mulligatawny ,,soup ,cut a small fowl1 or half a medium-sized one1 into little pieces1 and put these in a stewpan with a few roundels of carrot and onion1 a small bunch of parsley and celery1 one-half oz4 of mushroom parings and one quart of white consomm4 ,set to boil1 and then let cook gently4 ,also lightly brown in butter half a medium-sized onion1 chopped2 besprinkle it with one dessertspoonful of fecula and one coffeespoonful of curry2 moisten with the cooking-liquor of the fowl1 strained through a sieve2 boil1 and set to cook gently for seven or eight minutes4 ,now rub the whole through tammy1 and leave it to despumate for twenty minutes1 adding one tablespoonful of consomm1 from time to time1 with the view of promoting the despumation1 i4e41 the purification of the soup4 ,when about to serve1 finish the preparation with three or four tablespoonfuls of cream4 ,pour the whole into the soup-tureen2 add a portion of the meat of the fowl1 cut into thin slices1 and serve separately two oz4 of rice l',indienne4 #gdi--,,soupe ,,aux ,,gombos ,,ou ,,okra ,this soup is held in high esteem by ,americans4 ,it is served either with garnish1 as ,i direct below1 or as a consomm1 hot or cold1 or in cups1 after it has been strained4 ,fry one medium-sized chopped onion in two oz4 of butter1 without letting it acquire any colour4 ,add one-quarter lb4 of fresh lean bacon1 or raw ham cut into medium-sized dice2 fry for a few minutes1 and add about one lb4 of boned chicken-meat cut into large dice 7the white parts of the chicken are used in preference72 let these ingredients stiffen well2 take care to stir fairly often1 and moisten with two quarts of white chicken consomm4 ,boil1 and set to cook gently for twenty or twenty-five minutes with lid on4 ,now add about one-half lb4 of peeled gombo1 cut in coarse paysanne-fashion1 and three or four medium-sized tomatoes1 peeled1 concassed1 and with their seeds withdrawn4 ,when the gombos are well cooked1 carefully remove all grease from the preparation2 test the seasoning1 and1 if necessary1 add a few drops of ,worcestershire sauce4 ,garnish the soup with two or three tablespoonfuls of plainly-cooked rice4 ,n4,b4--,this soup is excellent if it be finished with one-quarter pint of cream per quart4 ,a cream of gombos may also be prepared1 which may be garnished with the dice of chicken meat4 ,in the latter case1 the garnish of rice is optional4 #gej--,,soupe ,a ,,la ,,paysanne ,finely mince one small carrot1 one small turnip1 one leek1 one-third of a stick of celery1 one-third of an onion1 and some cabbage leaves4 ,stew the vegetables in one oz4 of butter2 moisten with one and one-half pints of white consomm1 and set to boil4 ,a few minutes having elapsed1 add two small potatoes minced like the other vegetables1 and complete the cooking gently4 ,send separately some roundels of soup-flutes4 #gea--,,soupe ,,aux ,,poireaux ,,et ,,pommes ,,de ,,terre1 otherwise ,a ,,la ,,bonne ,,femme ,finely mince the white of four medium-sized leeks4 ,put this into a stewpan with one oz4 of butter1 and stew gently for a quarter of an hour4 ,then add three medium-sized quartered potatoes1 cut into roundels the thickness of pennies4 ,moisten with one pint of white consomm2 add the necessary quantity of salt1 and set to cook gently4 ,when about to serve1 finish the soup with one pint of boiled milk and one and one-half oz4 of butter2 pour it into the soup-tureen1 and add twelve roundels of ,french soup-flutes1 cut as thinly as possible4 #geb--,,soupe ,,aux ,,rognons ,proceed exactly as for 8,soupe aux ,foies de ,volaille10 but substitute for the garnish of sliced livers one of calf's or sheep's kidney cut into large dice1 or sliced1 and briskly tossed in butter just before dishing up4 ,finish the soup similarly to the preceding one1 i4e41 with ,madeira4 ,,chapter ,,xiv ,,fish ,in matters culinary1 fish comprise not only the vertebrates of the sea and river1 but also the esculent crustacea1 mollusca1 and chelonia1 and one batrachian4 ,of course1 the animals representing these various classes differ enormously in respect of their importance as articles of diet4 ,fresh-water fish1 for instance1 with the exception of salmon and some kinds of trout1 are scarcely ever eaten in ,england2 and the same applies to the frog4 ,as regards salt-water fish1 although certain species1 such as the sole and the turbot1 are in great demand1 many other and excellent ones which are looked upon as inferior are seldom put into requisition by first-class cookery4 ,thus1 ,brill1 ,red ,mullet1 and ,bass are not nearly so popular as they deserve to be1 and never appear on a menu of any importance4 ,no doubt1 ,fashion--ever illogical and wayward--exercises her tyrannical sway here1 as in other matters of opinion2 for it will be found1 even when the distinctions among fish are once established1 that there exist a host of incongruities in the unwritten law4 ,fresh cod is a case in point2 should this fish appear on the menu of a grand dinner given by ,royalty1 the guests would not think it at all out of place2 but if the chef of a large modern hotel ventured to include it among the items of a plain table-d'hte dinner he would most probably incur the scorn and indignation of his clientle4 ,this example1 than which none could be better suited to our case1 successfully shows that the culinary value of the fish has far less to do with the vogue the latter enjoys than the very often freakish whims of the public4 ,one can but deplore the arbitrary proscription which so materially reduces the resources at the disposal of a cook1 more particularly at a time when the universally imperious cry is for novelty and variety in dishes and menus respectively2 and one can only hope that reason and good sense may1 at no remote period1 intervene to check the purposeless demands of both entertainers and their guests in this respect4 ,having regard to these considerations1 ,i have omitted from this work1 which is really a thesaurus of selected recipes and not a complete formulary1 all those fish enumerated below1 which are very rarely eaten in ,england1 and the recipes for which could therefore serve no purpose3-- #gec--,,shad1 chiefly served grilled4 #ged--;,,fresh ,,anchovies1 extremely rare1 and may be grilled or fried4 #gee--;,,eels1 considered as common1 and principally used in the preparation of a pie held in high esteem by the frequenters of coffee-shops along the banks of the ,thames4 ,small eels are also fried4 ,but the many ways of dressing them which are common on the ,continent are seldom practised in ,england4 #gef--,,pike1 plentiful and of excellent quality2 only used in the preparation of forcemeat and quenelles2 the directions for the latter will be given later4 ,albeit they are sometimes served crimped1 or cooked whole in a court-bouillon au bleu1 accompanied by parsley or caper sauce1 c4 ,small pike are generally prepared 8 la ,meunire10 or fried4 #geg--;,,carp1 in still less demand than the pike1 and only prized for its milt4 ,it must1 however1 be admitted that in ,england1 more than anywhere else1 ,i believe1 this fish is too often spoilt by the taint of mud4 #geh--;,,dorado1 served boiled with any of the ,english fish sauces2 but1 in my opinion1 it is best grilled1 after the manner generally adopted in the ,south of ,france4 #gei--,,sturgeon1 very rare2 it is braised1 like veal4 #gfj--;,f,,ra1 very scarce on the market2 comes from the ,swiss or ,savoy lakes1 and is only served la ,meunire4 #gfa--;,,gudgeon1 very abundant in all rivers1 but never eaten4 #gfb--;,,frogs1 the pet abomination of all classes of the population1 with but few exceptions2 nevertheless 8,nymphes l',aurore10 the recipe of which ,i gave among the hors-d'uvres1 are generally appreciated4 #gfc--;,,fresh ,,herrings1 abundant and of excellent quality2 seldom used in first-class cookery1 except1 perhaps1 for their milt4 ,bloaters and kippered herrings are1 with reason1 preferred2 of these ,i shall speak later4 #gfd--,,lampreys1 chiefly used in preparing pies similar to those referred to in ,no4 #gee4 #gfe--;,,fresh-,,water ,,herrings1 like the ,fra1 come from ,switzerland or ,savoy1 and are very scarce on the ,english market4 ,prepared especially la ,meunire4 #gff--,,lotte1 very scarce on the ,english market2 only prized for its liver4 #gfg--,,mostele1 only caught in the region of ,monaco2 cannot bear transport2 especially served la ,meunire or l',anglaise4 #gfh--,,mussels1 only used as garnish4 #gfi--,,nonat1 replaced in ,england by whitebait1 which it greatly resembles4 #ggj--,,perch1 very moderately appreciated2 chiefly served fried1 when small1 and boiled with some fish sauce when large4 #gga--,,skate1 generally served boiled1 with caper sauce2 occasionally with brown butter4 ,the smaller specimens are better fried4 ,often offered for sale1 crimped4 #ggb--,,sardines1 generally of inferior quality2 used in the preparation of sprats4 #ggc--,,sterlet1 almost unknown in ,england4 #ggd--,,turtle1 with the exception of those firms which make this their speciality1 is almost exclusively used in preparing ,turtle ,soup4 ,the flippers are sometimes served braised au ,madre4 ,i do not think it at all necessary to lay any further stress upon the series of preparations bearing the names of ,croquettes1 ,cromesquis1 ,ctelettes 7ctelettes here only mean those prepared from cooked fish1 and which are really but a form of croquettes71 ,coquilles1 ,bouches1 ,palets1 c41 which may be made from any kind of cooked fish4 ,these preparations are so well known that it would be almost superfluous to repeat their recipes4 #gge--;,,divers ,,ways ,,of ,,cooking ,,fish ,the divers ways of cooking fish are all derived from one or another of the following methods3-- 7#a7 ,boiling in salted water1 which may be applied equally well to large pieces and slices of fish4 7#b7 ,frying1 particularly suited to small specimens and thin slices of larger ones4 7#c7 ,cooking in butter1 otherwise 8 la ,meunire10 best suited to the same pieces as ,no4 #b4 7#d7 ,poaching1 with short moistening1 especially suited to fillets or small specimens4 7#e7 ,braising1 used particularly for large pieces4 7#f7 ,grilling1 for small specimens and collops4 7#g7 ,cooking au ,gratin1 same as grilling4 #ggf--,,the ,,boiling ,,of ,,fish ,,in ,,salted ,,water ,the procedure changes according as to whether the fish is to be cooked whole or in slices4 ,if whole1 after having properly cleaned1 washed1 and trimmed it1 lay it on the drainer of the utensil best suited to its shape2 i4e41 a fish-kettle4 ,cover it with water1 salt it in the proportion of one-quarter oz4 of salt per quart of water1 cover the utensil1 and bring the liquid to the boil4 ,as soon as this is done skim and move the kettle to the side of the fire1 where the cooking of the fish may be completed without boiling4 ,if the fish is cut into slices1 plunge these1 which should never be cut too thin1 into boiling salted water1 and move the fish-kettle containing them to the side of the fire2 complete their cooking slowly without allowing the water to boil4 ,the object of this process is to concentrate1 inside the fish1 all the juices contained in its flesh1 whereof a large portion escapes when the cut fish is plunged in cold water gradually brought to the boil4 ,if this method is not applied to large fish1 cooked whole1 the reason is that the sudden immersion of these in boiling water would cause such a shrinking of their flesh that they would burst and thereby be spoiled4 ,in the case of certain kinds of fish1 such as ,turbot and ,brill1 milk is added to the water in the proportion of one-eighth of the latter1 the object being to increase the whiteness of the fish4 ,for the various kinds of ,salmon and ,trout1 the court-bouillon 7,no4 #afc7 is used in the place of salted water1 but the general working process remains the same4 ,the boiled fish is dished on a napkin and drainer2 it is garnished with fresh parsley2 and the sauce announced on the menu1 together with some plain-boiled and floury potatoes1 is sent to the table separately4 #ggg--,,the ,,frying ,,of ,,fish ,in ,part ,i4 of this work ,i explained the general theory of frying 7,chapter ,x41 ,no4 #bfb72 ,i shall now1 therefore1 only concern myself with the details of the operation in its relation to fish4 ,as a rule1 frying should never be resorted to for very large fish or very thick slices of the latter1 for1 owing to the very high temperature that the operation enjoins1 the outside of the fish would be dried up before the inside had even become affected4 ,if the fish to be fried is somewhat thick1 it is best to cut several gashes in it1 lengthwise and across1 these being deeper and closer together the thicker the fish may be4 ,the object of this measure is to facilitate the cooking1 but the measure itself is quite unnecessary when dealing with small fish4 ,in the case of flat-fish1 partly detach the two underlying fillets on either side of the back-bone instead of gashing them4 ,all fish intended for frying 7except ,blanchailles and ,whitebait7 should first be steeped in salted milk1 then rolled in flour before being plunged into the hot fat4 ,if they be 8pans l'anglaise10 however1 as they generally are in ,england1 the milk may be dispensed with1 in which case1 after they have been lightly coated with flour1 they are completely dipped in an anglaise 7,no4 #agd7 and afterwards rolled in white bread-crumbs4 ,they should then be patted with the blade of a knife so as to ensure the cohesion of the whole coating1 and1 finally1 the latter should be criss-crossed with the back of a knife with the view of improving the appearance when fried4 ,fried fish are served either on a napkin1 on a drainer1 or on special dish-papers4 ,they are garnished with fried parsley and properly trimmed half-lemons4 #ggh--,,the ,,cooking ,,of ,,fish ,a ,,la ,,meuni,,re ,this excellent mode of procedure is only suited to small fish or the slices of larger ones4 ,nevertheless1 it may be resorted to for chicken-turbots1 provided their weight do not exceed four lbs4 ,the operation consists in cooking the fish 7or slices or fillets of fish7 in the frying-pan with very hot butter1 after having seasoned them and sprinkled them with flour4 ,if the fish are very small1 ordinary butter is used2 if1 on the other hand1 they are large1 the procedure demands clarified butter4 ,when the fish is sufficiently coloured on one side1 it is turned over for the completion of the operation4 ,this done1 it is transferred1 by means of a spatula1 to a hot dish1 whereon1 after having been salted1 it is sent to the table4 ,it may be served as it is with a garnish of trimmed half-lemons4 ,fish prepared in this way are termed 8dors0 7gilded71 8,soles dors10 8,turbotins dors10 c41 in order to distinguish them from those prepared la ,meunire4 ,if the fish is announced 8 la ,meunire10 a few drops of lemon should be sprinkled upon it2 it should be seasoned with salt and pepper1 and garnished with concassed1 scalded parsley4 ,at the last moment a piece of butter1 in proportion to the size of the fish1 is put in the frying-pan1 and is heated until it begins to brown slightly4 ,this is poured over the fish immediately1 and the latter is sent to the table at once while still covered by the froth resulting from the contact of the butter with the parsley4 #ggi--,,the ,,poaching ,,of ,,fish ,this method is best suited to sole1 chicken-turbots1 and brill1 as well as to the fillets of various fish4 ,having laid the fish to be poached in a baking-tray or a sautpan1 either of which should have been previously buttered1 season it moderately with salt and moisten with a little very white fish or mushroom fumet2 very often the two latter are mixed4 ,cover the utensil1 push it into a moderate oven1 and baste from time to time1 especially when a large fish is cooking4 ,when the fish is done1 drain it carefully1 place it on a dish1 and1 as a rule1 reduce the poaching-liquor and add it to the sauce4 ,poached fish are always served sauced2 i4e41 covered with the sauce which properly forms their accompaniment4 ,more often than not they are garnished after the manner which will be described later4 ,i most emphatically urge3 7#a7 the use of very little fish fumet for the poaching1 but this fumet should be perfect and should1 above all1 not be cooked for longer than the required time2 7#b7 that the fish be not covered with buttered paper as is often done1 for nowadays a suitable paper is very rarely found4 ,all papers found on the market are1 owing to the chemical products used in their manufacture1 liable to impart a more or less pungent smell to the objects they enclose1 which in either degree would prove seriously prejudicial to the preparation4 ,these remarks not only apply to fish1 but to all those objects with which paper was formerly used at some stage in their cooking process4 #ghj--,,the ,,braising ,,of ,,fish ,this method is generally applied to whole or sliced salmon1 to trout1 and to chicken-turbot4 ,sometimes the fish treated in this way is larded on one side with strips of bacon-fat1 truffles1 gherkins1 or carrots4 ,the mode of procedure is exactly the same as that described under the 8,braising of ,white ,meats0 7,no4 #bdh74 ,moisten these braisings in the proportion of one-half with white wine or red wine 7according as to how the fish is to be served71 and for the other half use a light fish fumet4 ,place the fish on the drainer of a fish-kettle just large enough to hold the former1 and moisten in such wise that the cooking-liquor at the beginning of the operation does not cover more than three-quarters of the depth of the fish4 ,unless it be for a ,lenten dish1 the fish may be covered with slices of bacon while cooking4 ,in any case1 baste it often4 ,take care not to close the lid down too tightly1 in order that the liquor may be reduced simultaneously with the cooking of the fish4 ,when the operation is almost completed1 take the lid off the fish-kettle with the view of glazing the fish2 then take the former off the fire4 ,now withdraw the drainer with the fish upon it1 and lay it athwart the top of the fish-kettle1 and let it drain2 tilt the fish on to a dish1 and cover the latter pending its despatch to the table4 ,strain the stock remaining in the fish-kettle through a strainer2 let it stand for ten minutes1 remove all the grease that has formed on its surface1 and use it to complete the sauce as ,i directed above4 ,braised fish are generally accompanied by a garnish1 the constituents of which ,i shall give in the particular recipes relating to braising4 #gha--,,the ,,grilling ,,of ,,fish ,this method is best suited to small fish1 to medium-sized chicken-turbots1 and to large-sectioned fish4 ,unless they are very small1 it is best to gash both sides of fish intended for grilling2 the reasons given above for this measure likewise apply here4 ,all white and naturally dry fish should be rolled in flour and besprinkled with butter or very good oil before being placed on the grill to be exposed to the heat of the fire4 ,the flour forms a crust around the fish1 which keeps it from drying and gives it that golden colour quite peculiar to objects thus treated4 ,salmon1 trout1 red mullet1 mackerel1 and herrings1 the flesh whereof is fatty1 need not be floured1 but only besprinkled with melted butter4 ,owing to the somewhat fragile texture of most fish1 a special double gridiron is used1 by means of which they may be turned without fear of damage4 ,this gridiron is placed upon the ordinary grill4 ,i have already given in ,part ,i4 of this work the radical principles of grilling 7,nos4 #beg and #bfj72 to this1 therefore1 the reader is begged to refer4 ,grilled fish are served on a very hot dish1 without paper or a napkin2 they are garnished with fresh parsley and grooved slices of lemon4 ,butter la ,matre d',htel1 anchovy butter1 devilled sauce1 ,roberts' sauce ,escoffier1 and butter la ,ravigote constitute the best adjuncts to grilled fish4 #ghb--,,the ,,cooking ,,of ,,fish ,,au ,,gratin ,i described all the details of this method under ,complete ,gratin 7,no4 #bfi71 to which ,i must ask the reader to refer4 ,this process is best suited to small fish1 such as sole1 whiting1 red mullet1 chicken-turbot1 c4 #ghc--,,the ,,crimping ,,of ,,fish ,crimped fish is quite an ,english speciality4 ,this method of preparation is applied more particularly to salmon1 fresh cod1 haddock1 and skate4 ,the first three of these fish may be prepared whole or in slices1 while skate is always cut into more or less large pieces after it has been skinned on both sides4 ,in order to crimp a whole fish1 it should be taken as it leaves the water4 ,lay it on something flat1 and make deep lateral gashes on both its sides from head to tail4 ,allow a space of about one and one-half inches to two inches between each gash4 ,this done1 put the fish to soak in very cold water for an hour or so4 ,when the fish is to be cooked sliced1 divide it up as soon as it is caught1 and put the slices to soak in very cold water1 as in the case of the whole fish4 ,but does this barbarous method1 which stiffens and contracts the flesh of the fish1 affect its quality so materially as connoisseurs would have us believe8 ,it is very difficult to say1 and opinions on the matter are divided4 ,this1 however1 is certain1 that fish prepared in the way above described is greatly relished by many4 ,whether whole or sliced1 crimped fish is always boiled in salted water4 ,its cooking presents a real difficulty1 in that it must be stopped at the precise moment when it is completed1 any delay in this respect proving prejudicial to the quality of the dish4 ,crimped fish is served like the boiled kind1 and all the sauces suited to the latter likewise obtain with the former4 ,besides the selected sauce1 send a sauceboat to the table containing some of the cooking-liquor of the fish4 ,,salmon 7,,saumon7 ,salmon caught on the ,rhine1 or ,dutch salmon1 is generally considered the most delicate that may be had1 though1 in my opinion1 that obtained from certain ,english rivers1 such1 for instance1 as the ,severn1 is by no means inferior to the foregoing4 ,here in ,england this excellent fish is held in the high esteem it deserves1 and the quantity consumed in this country is considerable4 ,it is served as plainly as possible1 either boiled1 cold or hot1 grilled1 or la ,meunire2 but whatever be the method of preparation1 it is always accompanied by cucumber salad4 ,the slices of salmon1 however1 thick or thin1 large or small1 take the name of 8,darnes40 #ghd--;,,boiled ,,salmon ,boiled salmon1 whether whole or sliced1 should be cooked in court-bouillon in accordance with directions given at the beginning of the chapter 7,no4 #ggf74 ,all fish sauces are suited to it1 but more especially the following1 viz43--,hollandaise sauce1 ,mousseline sauce1 ,melted butter1 ,shrimp sauce1 ,nantua sauce1 ,cardinal sauce1 c4 ,crimped salmon admits of precisely the same sauces4 #ghe--;,,broiled ,,salmon ,cut the salmon to be grilled in slices from one inch to one and one-half inches thick4 ,season with table-salt1 sprinkle with melted butter or oil1 and grill it for the first part on a rather brisk fire1 taking care to moderate the latter towards the close of the operation4 ,allow about twenty-five minutes for the grilling of a slice of salmon one and one-half inches thick4 ,butter la ,matre d',htel1 anchovy butter1 and devilled sauce ,escoffier are the most usual adjuncts to grilled salmon4 #ghf--,,saumon ,a ,,la ,,meuni,,re ,having cut the salmon into moderately thick slices1 season these1 dredge them slightly1 and cook them in the frying-pan with very hot clarified butter4 ,it is important that the salmon be set and that the cooking be rapid4 ,serve it in either of the two ways indicated above 7,no4 #ggh74 ,various ,ways of ,preparing ,salmon ,in addition to the three methods of serving salmon described above1 and those cold preparations with which ,i shall deal later1 the fish in question lends itself to a whole host of dressings which are of the greatest utility in the varying of menus4 ,the principles of these dressings ,i shall now give4 #ghg--;,,cadger,e ,,of ,,salmon ,prepare one lb4 of cooked salmon1 cleared of bones and skin1 and cut into small pieces2 four hard-boiled eggs cut into dice2 one lb4 of well-cooked pilaff rice2 and three-quarters pint of ,bchamel flavoured with curry4 ,dish in a hot timbale1 alternating the various products1 and finish with a coating of sauce4 #ghh--;,c,,telettes ,,de ,,saumon ,prepare some mousseline forcemeat for salmon1 the quantity whereof will be in accordance with the number of cutlets to be made1 and rub it through a coarse sieve4 ,line the bottom and sides of some buttered tin moulds1 shaped like cutlets1 with a coating one-half inch thick of the prepared forcemeat4 ,fill the moulds to within one-third inch of their brims with a cold salpicon of mushrooms and truffles1 thickened by means of reduced ,allemande sauce1 and cover this with the forcemeat4 ,set the cutlets to poach1 turn out the moulds2 treat the cutlets l'anglaise1 and cook them with clarified butter4 ,arrange in a circle round a dish1 put a frill on a piece of fried bread counterfeiting the bone of the cutlet1 garnish with fried parsley1 and send to the table1 separately1 a 8,dieppoise0 sauce1 ,shrimp sauce1 or a pure of fresh vegetables1 such as peas1 carrots1 c4 ,in the latter case1 serve at the same time a sauce in keeping with the garnish4 #ghi--;,,coulibiac ,,de ,,saumon ,preparation4--,have ready two lbs4 of ordinary brioche paste without sugar 7,no4 #bcfh74 ,stiffen in butter one and one-half lbs4 of small salmon collops1 and prepare one-sixth lb4 of mushrooms and one chopped onion 7both of which should be fried in butter71 one-half lb4 of semolina kache 7,no4 #bbib7 or the same weight of rice cooked in consomm2 two hard-boiled eggs1 chopped2 and one lb4 of vesiga1 roughly chopped and cooked in consomm4 ,for this weight of cooked vesiga about two and one-half oz4 of dried vesiga will be needed1 which should be soaked for at least four hours in cold water1 and then cooked for three and one-half hours in white consomm4 ,it may also be cooked in water4 ,roll the brioche paste into rectangles twelve inches long by eight inches wide1 and spread thereon in successive layers the kache or the rice1 the collops of salmon1 the chopped vesiga1 the eggs1 the mushrooms1 and the onion1 and finish with a layer of kache or rice4 ,moisten the edges of the paste and draw the longest ends of it towards each other over the enumerated layers of garnish1 and join them so as to properly enclose the latter4 ,now fold the two remaining ends over to the centre in a similar way4 ,place the coulibiac thus formed on a baking-tray1 and take care to turn it over in order that the joining parts of the paste lie underneath4 ,set the paste to rise for twenty-five minutes1 sprinkle some melted butter over the coulibiac1 sprinkle with some very fine raspings1 make a slit in the top for the escape of vapour1 and bake in a moderate oven for forty-five or fifty minutes4 ,fill the coulibiac with freshly-melted butter when withdrawing it from the oven4 ,darnes de ,saumon ,the few recipes dealing with 8,darnes de ,saumon10 which ,i give below1 may also be adapted to whole salmon after the size of the fish has been taken into account in measuring the time allowed for cooking4 #gij--;,,darne ,,de ,,saumon ,,chambord ,as already explained1 the term 8darne0 stands for a piece of salmon cut from the middle of that fish1 and the size of a darne is in proportion to the number of people it is intended for4 ,proceed after the manner directed under 8,the ,braising of ,fish0 7,no4 #ghj72 moisten in the proportion of two-thirds with excellent red wine and one-third with fish stock1 calculating the quantity in such wise that it may cover no more than two-thirds of the depth of the darne4 ,bring to the boil1 then set to braise gently1 and glaze the darne at the last moment4 ,garnish and ,sauce4--,garnish with quenelles of truffled mousseline forcemeat for fish1 moulded by means of a spoon2 two large ornamented quenelles2 truffles fashioned like olives2 pieces of milt dipped in ,villeroy sauce1 treated l'anglaise and fried when about to dish up2 small gudgeon or smelts treated similarly to the milt1 and trussed crayfish cooked in court-bouillon4 ,the sauce is a ,genevoise1 made from the reduced cooking-liquor of the darne4 ,dishing ,up4--,surround the darne by the garnishes enumerated1 arranging them tastefully1 and pierce it with two hatelets1 each garnished with a small truffle1 an ornamented quenelle1 and a crayfish4 ,send the sauce to the table separately4 #gia--;,,darne ,,de ,,saumon ,,daumont ,poach the darne in a court-bouillon prepared beforehand4 ,dishing ,up and ,garnish4--,surround the darne by medium-sized mushrooms stewed in butter and garnished with small crayfish tails cohered by means of a few tablespoonfuls of ,nantua sauce2 small round quenelles of mousseline forcemeat for fish1 decorated with truffles1 and some slices of milt treated l'anglaise1 and fried when about to dish up4 ,serve the ,nantua sauce separately4 #gib--;,,darne ,,de ,,saumon ,,lucullus ,skin one side of the darne1 lard it with truffles1 and braise it in champagne4 ,the ,garnish ,round the ,darne4--,very small garnished patties of crayfish tails2 small cassolettes of milt2 small mousselines of oysters1 poached in dariole-moulds4 ,sauce4--,the braising-liquor of the darne finished by means of ordinary and crayfish butter in equal quantities4 ,send it to the table separately4 #gic--;,,darne ,,de ,,saumon ,,nesselrode ,remove the spine and all other internal bones4 ,stuff the darne with raw lobster mousse stiffened by means of a little pike forcemeat4 ,line a well-buttered1 round and even raised-pie mould with a thin layer of hot-water1 raised-pie paste 7this is made from one lb4 of flour1 four oz4 of lard1 one egg1 and a little lukewarm water71 which should be prepared in advance and made somewhat stiff4 ,now garnish the inside of the pie with thin slices of bacon and place the darne upright in it4 7,to simplify the operation the darne may be stuffed at this stage47 ,cover the pie with a layer of the same paste1 pinch its edges with those of the original lining1 make a slit in the top for the steam to escape1 and cook in a good oven4 ,when the pie is almost baked1 prod it repeatedly with a larding-needle2 when the latter is withdrawn clear of all stuffing the pie should be taken from the oven4 ,this done1 turn it upside down in order to drain away the melted bacon and other liquids inside it1 but do not let it drop from the mould4 ,then tilt it on to a dish and take off the mould4 ,do not break the crust except at the dining-table4 ,sauce4--,serve an ,american sauce with the pie1 the former being prepared from the remains of the lobsters used in making the mousse1 finished with cream1 and garnished with very fine oysters 7cleared of their beards71 poached when about to dish up4 #gid--;,,darne ,,de ,,saumon ,r,,gence ,braise the darne in white wine in accordance with the directions given in ,no4 #ghj4 ,garnish4--,surround the darne by spoon-moulded quenelles of whiting forcemeat prepared with crayfish butter1 oysters cleared of their beards and poached1 small1 very white mushrooms1 and poached slices of milt4 ,normande sauce finished with truffle essence4 #gie--;,,darne ,,de ,,saumon ,,royale ,braise the darne in ,sauterne wine4 ,garnish4--,bunches of crayfishes' tails1 small quenelles of mousseline forcemeat for fish1 small mushrooms1 slices of truffle1 and little balls of potato raised by means of the large1 round spoon-cutter1 and cooked l'anglaise4 ,send a ,normande sauce separately4 #gif--;,,darne ,,de ,,saumon ,,valois ,poach the darne in a white wine court-bouillon4 ,garnish4--,potato balls raised with the spoon-cutter or turned to the shape of olives1 and cooked in salted water1 poached slices of milt1 and trussed crayfish cooked in court-bouillon4 ,send a ,valois sauce separately4 #gig--,,mousseline ,,de ,,saumon ,in ,part ,i4 ,i dealt with the preparation of mousseline forcemeat 7,no4 #aie71 and also the method of poaching spoon-moulded quenelles 7,no4 #bje74 ,now mousselines are only large quenelles which derive their name from the very light forcemeat of which they are composed4 ,these mousseline quenelles are always moulded with the ordinary tablespoon1 they are garnished on top with a fine1 raw slice of the fish under treatment1 and poached after the manner already described4 #gih--,,mousseline ,,alexandra ,having made the salmon mousseline forcemeat1 mould the quenelles and place them1 one by one1 in a buttered sautpan4 ,place a small1 round and very thin slice of salmon on each1 and poach them in a very moderate oven with lid on the utensil containing them4 ,drain on a piece of linen1 arrange them in a circle on a dish1 place a slice of truffle upon each slice of salmon1 coat with ,mornay sauce1 and glaze4 ,garnish the centre of the dish with very small peas or asparagus-heads cohered with butter just before dishing up4 #gii--,,mousseline ,,de ,,saumon ,a ,,la ,,tosca ,combine one and one-half oz4 of crayfish cream-cullis with each pound of the salmon mousseline forcemeat4 ,mould and poach as above1 drain1 and arrange in a circle on a dish4 ,garnish each mousseline with a thin slice of milt cooked in lightly-browned butter1 four crayfish tails cut lengthwise into two1 and a slice of truffle at each end4 ,coat with a light ,mornay sauce1 finished with crayfish butter1 and glaze quickly4 ,n4,b4--,in addition to these two recipes1 all the garnishes suitable for fillets of sole may be applied to mousselines4 ,garnishes of early-season vegetable pures also suit them admirably1 and therein lies an almost inexhaustible source of variety4 #hjj--;,,cold ,,salmon ,when salmon is to be served cold it should1 as far as possible1 be cooked1 either whole or in large pieces1 in the court-bouillon given under ,no4 #afc and cooled in the latter4 ,pieces cooked separately may seem better or may be more easily made to look sightly1 but their meat is drier than that of the salmon cooked whole4 ,and what is lost in appearance with the very large pieces is more than compensated for by their extra quality4 ,in dishing cold salmon the skin may be removed and the fillets bared1 so that the fish may be more easily decorated1 but the real gourmet will always prefer the salmon served in its natural silver vestment4 ,in decorating cold salmon use pieces of cucumber1 anchovy fillets1 capers1 slices of tomato1 curled-leaf parsley1 c4 ,i am not partial to the decorating of salmon with softened butter1 coloured or not1 laid on by means of the piping-bag4 ,apart from the fact that this method of decoration is rarely artistic1 the butter used combines badly with the cold sauces and the meat of the salmon on the diner's plate4 ,very green tarragon leaves1 chervil1 lobster coral1 c41 afford a more natural and more delicate means of ornamentation4 ,the only butter fit to be served with cold salmon is ,montpellier butter 7,no4 #aec71 though this1 in fact1 is but a cold sauce often resorted to for the coating of the cold fish in question4 ,among the garnishes which suit cold salmon1 ,i might mention small peeled1 and emptied tomatoes garnished with some kind of salad2 hard-boiled eggs1 either wholly stuffed1 or stuffed in halves or in quarters1 barquettes1 tartlets and cassolettes made from cucumber or beetroot1 parboiled until almost completely cooked and garnished with a pure of tunny1 of sardines1 of anchovies1 c42 small aspics of shrimps or of crayfishes' tails2 small slices of lobster1 c4 ,almost all the cold sauces may accompany cold salmon4 #hja--,,saumon ,,froid1 ,,ou ,,darne ,,de ,,saumon ,,froid ,a ,,la ,,royale ,having drained and dried the salmon or the darne1 remove the skin from one of its sides1 and coat the bared fillets with a layer of a preparation of mousse de saumon1 letting it lie rather more thickly over the middle than the sides4 ,coat the layer of mousse with mayonnaise sauce thickened by means of fish jelly1 and leave to set4 ,now let some clear fish jelly set on the bottom of the dish to be sent to the table2 place the salmon or the darne on this jelly1 and surround the piece with a border consisting of ,montpellier butter1 using for the purpose a piping-bag fitted with a grooved pipe4 ,decorate the centre of the piece by means of a fine fleur-de-lys made from truffles1 and encircle it with two royale crowns made from anchovy fillets4 #hjb--,,saumon ,,froid ,,ou ,,darne ,,de ,,saumon ,a ,,la ,,parisienne ,remove the skin in suchwise as to leave the bared portion in the shape of a regular rectangle1 equidistant from the tail and the head2 or1 in the case of a darne1 occupying two-thirds of its surface4 ,cover the bared portion with mayonnaise sauce thickened with fish jelly and leave it to set4 ,now stand the piece on a small cushion of rice or semolina1 shaping the latter like the piece itself2 trim the sauced rectangle with a border of ,montpellier butter1 laid on by means of a piping-bag fitted with a small grooved pipe4 ,garnish the centre of the rectangle with pieces of lobster coral1 the chopped1 hard-boiled white and yolk of an egg1 chervil leaves1 c4 ,encircle the piece with a border of small artichoke-bottoms1 garnished1 in the form of a dome1 with a small macdoine of vegetables cohered with cleared mayonnaise4 ,send a mayonnaise sauce to the table separately4 #hjc--,,saumon ,,froid ,,ou ,,darne ,,de ,,saumon ,,froid ,a ,,la ,,riga ,prepare a salmon or a darne as in the preceding recipe1 and dish it on a cushion in order that it may be slightly raised4 ,surround it with grooved sections of cucumber hollowed to represent small timbales1 well parboiled1 marinaded with a few drops of oil and lemon-juice and filled with a vegetable salad thickened with mayonnaise2 indented1 halved eggs filled with caviare2 and tartlets of vegetable salad cohered with mayonnaise1 and garnished1 each with a crayfish-shell stuffed with crayfish mousse2 alternate these various garnishes1 and encircle with a border of jelly dice4 #hjd--,,saumon ,,froid1 ,,ou ,,darne ,,de ,,saumon ,,froid ,,en ,,belle-,,vue ,skin the salmon or the darne1 set the piece upright upon the belly side1 and decorate the fillets with pieces of truffles1 poached white of egg1 chervil leaves1 and tarragon1 c4 ,coat the garnish with a little melted fish aspic so as to fix it4 ,this done1 sprinkle the piece1 again and again1 with the same melted aspic jelly in order to cover it with a kind of transparent veil4 ,place the piece thus prepared in a crystal receptacle similarly shaped to the fish1 and fill the former to the brim with very clear1 melted jelly4 ,when dishing up1 incrust the receptacle containing the fish in a block of clean ice which1 in its turn1 is laid on the dish to be sent to the table4 ,another way is to place the crystal utensil direct upon the dish and to surround the former with broken ice4 #hje--,,saumon ,,froid1 ,,ou ,,darne ,,de ,,saumon ,,froid ,,au ,,chambertin ,poach the salmon or the darne in a court-bouillon consisting of very clear fish fumet and ,chambertin wine1 in equal quantities1 and leave to cool4 ,prepare an aspic jelly from the court-bouillon4 ,skin and decorate the salmon or the darne and glaze it with white aspic jelly1 exactly as directed above1 in the case of the ,belle-vue4 ,dish in the same way1 in a crystal receptacle1 and fill the latter with the prepared aspic jelly4 ,serve on a block of ice1 or with broken ice around the utensil4 #hjf--,,saumon ,,froid1 ,,ou ,,darne ,,de ,,saumon ,,froid ,a ,,la ,,norvegienne ,skin and decorate the salmon or the darne1 and glaze it with white aspic jelly precisely as in ,no4 #hjd4 ,let a coating of very clear jelly set on the bottom of the dish to be sent to the table4 ,upon this aspic jelly lay a cushion the same shape as the fish1 of semolina1 or of carved rice4 ,set the piece 7salmon or darne71 decorated and glazed1 upon this cushion1 and lay thereon a row of fine prawns1 cleared of their abdominal shell4 ,surround with a garnish of small cucumber timbales1 well parboiled1 marinaded1 and garnished dome-fashion1 with a pure of smoked salmon2 halved1 hard-boiled eggs1 glazed with aspic2 very small tomatoes1 or halved medium-sized ones1 peeled1 pressed in the corner of a towel to return them to their original shape1 stuck with a bit of parsley-stalk1 and decorated with leaves of green butter moulded by means of the piping-bag2 and small barquettes of cooked and marinaded beetroot1 garnished with shrimps' tails cohered with mayonnaise4 ,send a ,russe sauce separately4 #hjg--;,c,,telettes ,,froides ,,de ,,saumon ,liberally butter some tin cutlet-shaped moulds4 ,line their bottoms and sides with a very red slice of salmon1 as thin as a piece of cardboard4 ,this slice should be long enough to project outside the brim of the mould to the extent of one-half inch4 ,garnish the insides of the moulds with well-seasoned salmon meat1 and draw the projecting lengths of salmon across this meat so as to enclose the latter and finish off the cutlets4 ,arrange the moulds on a baking-tray2 poach the cutlets1 dry1 in a moderate oven2 turn them out of their moulds on to another tray as soon as they are poached1 and let them cool4 ,then coat them with a half-melted aspic1 and decorate them according to fancy1 either with very green peas or a leaf of chervil with a bit of lobster coral in its centre--in a word1 something simple and neat4 ,these cutlets1 which are generally served at ball-suppers1 may be dished on a tazza1 on a cushion of rice1 semolina1 corn-flour1 or stearine1 and laid almost vertically against a pyramid of vegetable salad cohered by means of mayonnaise with aspic4 ,in this case the dish is finished off with a hatelet stuck into the middle of the pyramid4 ,the cutlets may also be arranged in a circle on a flat1 shallow1 silver or crystal dish1 and covered with a delicate cold melted jelly4 ,whatever be the selected method of dishing1 always send to the table with the cutlet a sauceboat of cold sauce4 #hjh--,m,,daillons ,,de ,,saumon ,these mdaillons have the same purpose as the cutlets already described1 and are prepared thus3-- ,cut some small slices1 one-third inch thick1 from a fillet of salmon4 ,arrange them on a buttered tray2 poach them1 dry1 in a moderate oven1 and cool them under a light weight4 ,now trim them neatly1 with an even cutter1 oval or round1 in accordance with the shape they are intended to have4 ,coat them1 according to their purpose1 either with mayonnaise sauce or one of its derivatives1 thickened with jelly1 or a white1 pink1 or green chaud-froid sauce4 ,decorate it in any way that may be fancied1 and glaze them with cold melted aspic jelly4 ,dish after the manner described under 8,ctelettes0 7see above74 #hji--,,mayonnaise ,,de ,,saumon ,garnish the bottom of a salad-bowl with moderately seasoned1 ciseled lettuce4 ,cover with cold1 cooked and flaked salmon1 thoroughly cleared of all skin and bones4 ,coat with mayonnaise sauce1 and decorate with anchovy fillets1 capers1 stoned olives1 small slices or roundels or quarters of hard-boiled eggs1 small hearts of lettuce1 a border of little roundels of radish1 c4 #haj--,,salade ,,de ,,saumon ,this preparation comprises the same ingredients as the above1 with the exception of the mayonnaise sauce4 ,the decorating garnish is placed directly upon the salmon1 and the whole is seasoned in precisely the same way as an ordinary salad4 ,,trout4 ,from the culinary standpoint1 trout are divided into two quite distinct classes1 viz41 large trout1 whereof the typical specimen is ,salmon-trout1 and small or fresh-water trout4 #haa--,,truite ,,saumon,e 7,salmon ,trout7 ,in its many preparations1 salmon-trout may be replaced by salmon1 and all the recipes relating to the former may be adapted to the latter4 ,in any case1 however1 as its size is less than that of salmon1 it is very rarely cut into darnes1 being more generally served whole4 ,the few recipes that follow are proper to salmon-trout4 #hab--,,truite ,a ,,la ,,cambac,r,s ,select a male trout in preference2 clean it1 and remove its gills without opening it in the region of the belly4 ,skin it on one side1 starting at a distance of one inch from the head and finishing within two and one-half inches of the root of the tail4 ,lard the bared portions with truffles and the red part only of carrots cut into rods4 ,this done1 spread out a napkin1 lay the trout thereon1 belly under1 and1 with a sharp knife1 separate the two fillets from the bones1 beginning in the region of the head and proceeding straight down to where the body converges towards the tail4 ,the spine being thus liberated1 sever it at both ends2 i4e41 from the tail and the head1 and withdraw it1 together with all the adhering ventral bones4 ,the intestines are then removed1 the inside of the fish is well cleaned1 the fillets are seasoned on their insides1 and the trout is stuffed with a mousseline forcemeat of raw crayfish4 ,the two fillets are drawn together1 and the trout1 thus reconstructed1 is covered with thin slices of bacon and laid on the drainer of the fish-kettle and braised in ,sauterne wine4 ,when the fish is done1 remove the slices of bacon1 glaze it1 and dish it up4 ,surround it with alternate heaps of morels tossed in butter and milt la ,meunire4 ,send to the table1 separately1 a fine ,bchamel sauce1 combined with the braising-liquor of the trout1 strained and reduced1 and finished with crayfish butter4 #hac--,,truites ,,saumon,,es ,,froides ,we are now concerned with a whole series of unpublished 8,trout0 preparations1 which are at once of superfine delicacy and agreeable aspect1 and which admit of clean and easy dishing4 ,cook a trout weighing from two to three lbs4 in court-bouillon1 and let it cool in the latter4 ,then drain it2 sever the head and tail from the body1 and put them aside4 ,completely skin the whole fish1 and carefully separate the two fillets from the bones4 ,deck each fillet with tarragon and chervil leaves1 lobster coral1 poached white of eggs1 c41 and set them1 back to back1 upon a mousse of tomatoes lying in a special1 long white or coloured porcelain dish about one and one-half to two inches deep4 ,replace the head and tail1 and cover the whole with a coating of half-melted1 succulent fish aspic1 somewhat clear4 ,let the aspic set1 and incrust the dish containing the trout in a block of ice1 or surround it with the latter broken4 #had--,,preparation ,,de ,,la ,,mousse ,,de ,,tomates ,this mousse1 like those which ,i shall give later1 is really a bavarois without sugar4 ,its recipe is exactly the same as that of the 8bavarois of fruit10 except with regard to the question of sugar4 ,cook one-half lb4 of tomato pulp 7cleared of skin and seeds1 and roughly chopped7 in one oz4 of butter4 ,when the pulp has thoroughly mingled with the butter1 add thereto two tablespoonfuls of velout thickened by means of eight leaves of gelatine per quart of the sauce4 ,rub through tammy1 and add to the preparation1 when almost cold1 half of its volume of barely-whipped cream4 ,taste the mousse2 season with a few drops of lemon juice1 and if it still seems flat1 add the necessary salt and a very little cayenne4 ,n4,b4--,it will be seen that ,i prescribe cream only half-whipped4 ,this precaution1 however1 does not apply to 8,mousse de ,tomates0 alone1 but to all mousses4 ,well-whipped cream imparts a dry and woolly taste to them1 whereas1 when it is only half-whipped1 it renders them unctuous and fresh to the palate4 ,from the point of view of delicacy1 the respective results of the two methods do not bear comparison4 #hae--,,other ,,preparations ,,of ,,trout after the same recipe ,by proceeding exactly as directed in the foregoing recipe1 and by substituting one of the following mousses for the 8,mousse de ,tomates10 it will be found that considerable variety may be introduced into menus3-- #a4 ,crayfish ,mousse with fillets of trout1 decked with crayfish tails and tarragon leaves4 #b4 ,lobster ,mousse with fillets of trout1 decked with slices of lobster1 coral1 and chervil4 #c4 ,shrimp ,mousse with fillets of trout1 decked with crayfish tails and capers4 #d4 ,capsicum ,mousse with fillets of trout1 decked with strips of grilled capsicum4 #e4 ,physalia ,mousse with fillets of trout1 decked with chervil1 tarragon1 and bunches of physalia around the fillets4 #f4 ,green ,pimentos ,mousse with fillets of trout1 decked with strips of green pimentos4 #g4 ,early-season ,herb ,mousse with fillets of trout1 decked with chopped1 hard-boiled eggs1 and chopped parsley4 #h4 ,volnay ,mousse with fillets of trout1 decked with anchovy fillets1 capers1 and olives4 #i4 ,chambertin ,mousse with fillets of trout decked like ,no4 #h4 ,n4,b4--,in the making of 8,mousse au ,volnay0 and 8au ,chambertin0 the base of the preparations is supplied by cleared velout1 to which is added the reduced cooking-liquor of the trout4 ,all these recipes are equally suitable for sole or chicken-turbot4 #hae;a--,,ondines ,,aux ,,crevettes ,,roses ,prepare a very delicate trout mousse1 mould it in egg-moulds1 and garnish the centre with trimmed prawns' tails4 ,let the mousse set2 then speedily turn the ondines out of their moulds1 and lay them in a deep entre-dish4 ,between each of them lay a few prawns1 the tails of which should be shelled4 ,cover the whole1 little by little1 with some excellent1 half-melted jelly2 here and there add a few sprigs of chervil1 and then fill up the dish with jelly1 so as to completely cover the mousses4 #haf--;,,fresh-,,water ,,trout ,the best are those procured in mountainous districts1 where the clear water they inhabit is constantly refreshed by strong currents4 ,the two leading methods of preparing them are called1 respectively1 8,au bleu0 and 8 la ,meunire40 ,having already described the latter1 ,i shall now give my attention to 8,truite au bleu40 ,this preparation is held in very high esteem in ,switzerland and ,germany1 where fresh-water trout are not only plentiful1 but of excellent quality4 #hag--,,truites ,,au ,,bleu ,the essential condition for this dish consists in having live trout4 ,prepare a court-bouillon with plenty of vinegar 7,no4 #afc71 and keep it boiling in a rather shallow basin4 ,about ten minutes before dishing them1 take the trout out of water2 stun them by a blow on the head2 empty and clean them very quickly1 and plunge them into the boiling liquid1 where they will immediately shrivel1 while their skin will break in all directions4 ,a few minutes will suffice to cook trout the average weight of which is one-third lb4 ,drain them and dish them immediately upon a napkin1 with curled-leaf parsley all round4 ,serve them with a ,hollandaise sauce or melted butter4 ,n4,b4--,fresh-water trout may also be served fried or grilled1 but neither of these methods of preparation suits them so well as 8 la ,meunire0 or 8au bleu10 which ,i have given4 ,,soles4 ,sole may be served whole or filleted1 and a large number of the recipes given for the whole fish may be adapted to its fillets4 ,as a rule1 the fillets are made to appear on the menu of a dinner owing to the fact that they dish more elegantly and are more easily served than the whole fish1 the latter being generally served at luncheons4 ,nevertheless1 in cases where great ceremony is not observed at a dinner1 soles may well be served whole1 inasmuch as no hard-and-fast rule has ever obtained in this matter4 #hah--,,sole ,,alice ,this sole is prepared1 or rather its preparation is completed1 at the table4 ,have an excellent fish fumet 7,no4 #aa71 short and very white4 ,trim the sole2 put it into a special1 deep earthenware dish1 the bottom of which should be buttered2 pour the fumet over it and poach gently4 ,now send it to the table with a plate containing separate heaps of one finely-chopped onion1 a little powdered thyme1 and three finely-crushed biscottes4 ,in the dining-room the waiter places the dish on a chafer1 and1 taking off the sole1 he raises the fillets therefrom1 and places them between two hot plates4 ,he then adds to the cooking-liquor of the sole the chopped onion1 which he leaves to cook for a few moments1 the powdered thyme and a sufficient quantity of the biscotte raspings to allow of thickening the whole4 ,at the last minute he adds six raw oysters and one oz4 of butter divided into small pieces4 ,as soon as the oysters are stiff1 he returns the fillets of sole to the dish1 besprinkles them copiously with the sauce1 and then serves them very hot4 ,n4,b4--,in order to promote the poaching of the soles1 more particularly when they are large1 the fillets on the upper side of the fish should be slightly separated from the bones4 ,by this means the heat is able to reach the inside of the fish very quickly1 and the operation is accelerated4 ,the sole is always laid on the dish with its opened side undermost--that is to say1 on its back4 #hai--,,sole ,,mornay ,lay the sole on a buttered dish2 sprinkle a little fish fumet over it1 and add one-half oz4 of butter divided into small pieces4 ,poach gently4 ,coat the bottom of the dish on which the sole is to be served with ,mornay sauce2 drain the fish1 lay it on the prepared dish2 cover it with the same sauce2 sprinkle with grated ,gruyre and ,parmesan1 and glaze at a ,salamander4 #hbj--,,sole ,,mornay ,,des ,,proven,,aux ,this sole1 which used to be served at the famous restaurant of the 8,frres ,provenaux10 was prepared1 and always may be prepared1 as follows3-- ,poach the sole in fish fumet and butter1 as directed in the preceding recipe2 drain it1 and place it on a dish2 cover it with white-wine sauce2 sprinkle liberally with grated cheese1 and glaze quickly4 #hba--,,sole ,,au ,,champagne ,poach the sole in a buttered dish with one-half pint of champagne4 ,dish it2 reduce its cooking-liquor to half2 add thereto one-sixth pint of velout1 and complete with one and one-half oz4 of best butter4 ,cover the sole with this sauce2 glaze1 and garnish each side of the dish with a little heap of a julienne of filleted sole1 seasoned1 dredged1 and tossed in clarified butter at the last moment in order to have it very crisp4 ,n4,b4--,by substituting a good white wine for the champagne1 a variety of dishes may be made1 among which may be mentioned3 ,soles au ,chablis1 ,soles au ,sauterne1 ,sole au ,samos1 ,sole au ,chteau ,yquem1 c41 c4 #hbb--,,sole ,,colbert ,on the upper side of the fish separate the fillets from the spine1 and break the latter in several places4 ,dip the sole in milk2 roll it in flour2 treat it l'anglaise1 and roll the separated fillets back a little1 so that they may be quite free from the bones4 ,fry2 drain on a piece of linen2 remove the bones1 and fill the resulting space with butter la ,matre d',htel4 ,serve the sole on a very hot dish4 #hbc--,,sole ,a ,,la ,,daumont ,bone the sole2 i4e41 sever the spine near the tail and the head2 remove it1 and leave those portions of the fillets which lie on the remaining extremities of it intact4 ,garnish the inside with whiting forcemeat finished with crayfish butter1 and rearrange the fillets in such wise as to give a natural and untouched appearance to the fish4 ,poach it on a buttered dish with one-sixth pint of white wine1 the same quantity of the cooking-liquor of mushrooms1 and one oz4 of butter cut into small lumps4 ,drain and dish the sole1 and cover it with ,nantua sauce4 ,place around it four mushrooms stewed in butter and garnished with crayfish tails in ,nantua sauce2 four small1 round quenelles of whiting forcemeat with cream1 decked with truffles2 and four slices of milt treated l'anglaise and fried at the last moment4 #hbd--,,sole ,,dor,e ,as ,i explained under 8,fish la ,meunire0 7,no4 #ggh71 8,sole ,dore0 is a sole fried in clarified butter1 dished dry1 and garnished with slices of carefully peeled lemon4 #hbe--,,sole ,,dugl,r ,all fish treated after this recipe1 with the exception of soles1 should be divided up4 ,put the sole in a buttered dish with one and one-half oz4 of chopped onion1 one-half lb4 of peeled and concassed tomatoes1 a little roughly-chopped parsley1 a pinch of table salt1 a very little pepper1 and one-eighth pint of white wine4 ,set to poach gently1 and then dish the sole4 ,reduce the cooking-liquor2 thicken it with two tablespoonfuls of fish velout2 complete with one oz4 of butter and a few drops of lemon juice1 and cover the fish with this sauce4 #hbf--,,sole ,,grill,e ,season the sole2 sprinkle oil thereon1 and grill the fish very gently4 ,send it1 garnished with slices of lemon1 on a very hot dish4 #hbg--,,sole ,,grill,e1 ,,aux ,,hu,,tres ,a ,l',,am,,ricaine ,this sole may be either grilled or poached1 almost dry1 in butter and lemon juice4 ,with the procedure remaining the same1 it may also be prepared in fillets4 ,whatever be the mode of procedure1 serve it on a very hot dish1 and surround it at the last moment with six oysters poached in a little boiling ,worcestershire sauce4 ,cover the sole immediately with very hot fried bread-crumbs1 and add thereto a pinch of chopped parsley4 #hbh--,,sole ,a ,,la ,,fermi,,re ,put the sole1 seasoned1 on a buttered dish with a few aromatics4 ,add one-third pint of excellent red wine1 and poach gently with lid on4 ,dish up2 strain the cooking-liquor1 and reduce it to half2 thicken it with a lump of manied butter the size of a hazel-nut1 and finish the sauce with one oz4 of butter4 ,encircle the sole with a border of mushrooms sliced raw and tossed in butter4 ,pour the prepared sauce over the sole1 and set to glaze quickly4 #hbi--,,sole ,a ,,la ,,hollandaise ,break the spine of the sole by folding it over in several places4 ,put the fish in a deep dish2 cover it with slightly salted water2 set to boil1 and then poach gently for ten minutes with lid on4 ,drain and dish on a napkin with very green parsley all round4 ,serve at the same time some plainly boiled potatoes1 freshly done1 and two oz4 of melted butter4 #hcj--,,sole ,,saint-,,germain ,season the sole2 dip it in melted butter1 and cover it with fresh bread-crumbs1 taking care to pat the latter with the flat of a knife1 in order that they may combine with the butter to form a kind of crust4 ,sprinkle with some more melted butter1 and grill the fish gently so that its coating of bread-crumbs may acquire a nice golden colour4 ,dish the sole1 and surround it with potatoes turned to the shape of olives1 and cooked in butter4 ,send a ,barnaise sauce to the table separately4 #hca--,,sole ,,florentine ,poach the sole in a fish fumet and butter4 ,spread a layer of shredded spinach1 stewed in butter1 on the bottom of a dish2 place the sole thereon2 cover it with ,mornay sauce2 sprinkle with a little grated cheese1 and set to glaze quickly in the oven or at a salamander4 #hcb--,,sole ,,montreuil ,poach the sole in one-sixth pint of fish fumet1 one-sixth pint of white wine1 and one-half oz4 of butter4 ,drain as soon as poached1 and surround with potato-balls the size of walnuts1 cooked in salted water1 and kept whole4 ,cover the sole with white-wine sauce1 and lay a thread of shrimp sauce over the garnish4 #hcc--,,sole ,,au ,,gratin ,partly separate the fillets from the bones on the upper side of the fish1 and slip a lump of butter1 the size of a walnut1 under each4 ,this done1 place the sole on a well-buttered gratin dish1 on the bottom of which a pinch of chopped shallots and parsley has been sprinkled1 together with one or two tablespoonfuls of ,gratin sauce4 ,lay four cooked mushrooms along the sole1 and surround it with one oz4 of raw mushrooms1 cut into rather thin slices4 ,add two tablespoonfuls of white wine2 cover the sole with ,gratin sauce2 sprinkle with fine raspings followed by melted butter1 and set the gratin to form in pursuance of the directions given under complete ,gratin 7,no4 #bfi74 ,when taking the sole from the oven1 sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it1 and serve at once4 #hcd--,,sole ,,au ,,chambertin ,season the sole and poach it on a buttered dish with one-third pint of ,chambertin wine4 ,as soon as it is poached1 drain it1 dish it1 and keep it hot4 ,reduce the cooking-liquor to half1 add thereto a little freshly-ground pepper and two or three drops of lemon-juice1 thicken with a lump of manied butter the size of a walnut1 and finish the sauce with one and one-half oz4 of butter4 ,cover the sole with the sauce1 set to glaze quickly1 and garnish both sides of the dish with a little heap of julienne of filleted sole1 seasoned1 dredged1 and tossed in clarified butter at the last moment so that it may be very crisp4 #hce--,remarks concerning 8,,soles ,,aux ,,grands ,,vins0 ,taking recipe ,no4 #hcd as a model1 and putting into requisition all the good wines of ,burgundy and ,bordeaux1 the following varieties are obtained1 viz43--,soles au ,volnay1 au ,pommard1 au ,romane1 au ,clos-,vougeot1 or soles au ,saint-,estphe1 au ,chteau-,larose1 au ,saint-milion1 c41 c4 #hcf--,,sole ,,montgolfier ,poach the sole in one-sixth pint of white wine and as much of the cooking-liquor of mushrooms4 ,drain1 dish1 and cover it with a white wine sauce combined with the reduced cooking-liquor of the sole and one tablespoonful of a fine julienne of spiny lobster's tail1 mushrooms1 and very black truffles4 ,surround the sole with a border of little palmettes made from puff-paste and cooked without colouration4 #hcg--,,sole ,,sur ,,le ,,plat ,partly separate the fillets from the bones on the upper side of the fish1 and slip a piece of butter the size of a walnut under each4 ,lay the sole on a liberally buttered dish1 moisten with one-fifth pint of the cooking-liquor of fish1 and add a few drops of lemon-juice4 ,cook in the oven1 basting often the while1 until the cooking-liquor has by reduction acquired the consistence of a syrup and covers the sole with a translucent and glossy coat4 ,n4,b4--,by substituting for the mushroom cooking-liquor a good white or red wine1 to which a little melted pale meat-glaze has been added1 the following series of dishes may be prepared1 viz43--,sole sur le plat au ,chambertin4 ,sole sur le plat au vin rouge4 ,sole sur le plat au ,champagne4 ,sole sur le plat au ,chablis1 c41 c4 #hch--,,sole ,r,,gence ,poach the sole in a little white wine and two-thirds oz4 of butter cut into small pieces4 ,drain the sole1 dish it1 and surround it with six quenelles of whiting forcemeat finished with crayfish butter1 moulded by means of a small spoon2 four poached oysters 7cleared of their beards72 four small cooked and very white mushrooms2 four small truffles1 turned to the shape of olives2 and four small poached slices of milt4 ,cover the sole and the garnish with a ,normande sauce finished with a little truffle essence4 #hci--,,sole ,,portugaise ,poach the sole in white wine and the cooking-liquor of fish4 ,drain1 dish1 and surround with a garnish consisting of two medium-sized tomatoes1 peeled1 pressed1 minced1 cooked in butter1 and combined with minced and cooked mushrooms1 and a large pinch of chopped chives4 ,coat the sole with white wine sauce1 plentifully buttered1 and take care that none of the sauce touches the garnish4 ,set to glaze quickly1 sprinkle the garnish with a pinch of chopped parsley when taking the sole from the oven1 and serve immediately4 #hdj--,,sole ,,cubat ,poach the sole in one-fifth pint of the cooking-liquor of mushrooms and one-half oz4 of butter cut into small pieces4 ,coat the bottom of the dish intended for the sole with a pure of mushrooms1 place the drained sole on this pure1 lay six fine slices of truffle along the fish1 coat with ,mornay sauce1 sprinkle with cheese1 and glaze quickly4 #hda--,,sole ,,aux ,,hu,,tres ,open and poach six oysters4 ,poach the sole in the liquor of the oysters1 drain it1 dish it1 and surround it with the oysters 7cleared of their beards74 ,coat with a white wine sauce combined with the reduced cooking-liquor of the sole1 and glaze quickly4 #hdb--,,sole ,a ,,la ,,meuni,,re ,proceed for this dish as directed under 8,fish la ,meunire0 7,no4 #ggh74 #hdc--,,sole ,,meuni,,re ,,aux ,,concombres1 otherwise ,,doria ,prepare a sole la ,meunire4 ,garnish it at both ends with little heaps of cucumber1 turned and cooked in butter with a little salt and a pinch of sugar4 #hdd--,,sole ,,meuni,,re ,,aux ,,aubergines ,prepare a sole la ,meunire in the usual way4 ,surround it with a fine border of egg-plant rundles one-third inch thick1 seasoned1 dredged1 and fried in clarified butter1 just in time to be arranged round the sole when it is ready4 ,the question of time is important1 for if the fried rundles be allowed to wait at all they very quickly lose their crispness4 #hde--,,sole ,,meuni,,re ,,aux ,c,,pes ,prepare the sole la ,meunire in the usual way and surround it with a border of sliced cpes frizzled in butter just before dishing up4 #hdf--,,sole ,,meuni,,re ,,aux ,,morilles ,surround the sole with very fresh morels cooked in salted water and then tossed in butter just before dishing up4 ,sprinkle a pinch of chopped parsley over the morels4 #hdg--,,sole ,,meuni,,re ,,aux ,,raisins ,the sole being ready1 encircle it with fresh skinned ,muscadel grapes prepared in advance4 #hdh--,,sole ,,meuni,,re ,a ,l',,orange ,when the sole is cooked and dished1 lay thereon a row of orange slices1 peeled to the pulp and thoroughly pipped1 or some sections of oranges1 likewise peeled to the pulp and carefully pipped4 ,this done1 cover the sole and the garnish with lightly-browned butter and serve instantly4 #hdi--,,sole ,,lut,,ce ,line the bottom of the dish intended for the sole with a coating of shredded spinach tossed in lightly-browned butter4 ,place the sole1 prepared la ,meunire1 upon this spinach2 lay a few rundles of onion and slices of artichoke-bottom tossed in butter upon the fish2 and on either side of the sole lay a border of potato-slices1 freshly cooked in salted water and well browned in butter4 ,at the last moment cover the whole with lightly-browned butter4 #hej--,,sole ,,murat ,toss in butter1 separately 7#a7 one medium-sized potato cut into dice2 7#b7 two small raw artichoke-bottoms1 likewise cut into dice4 ,prepare the sole la ,meunire1 dish it1 and surround it with the tossed potato and artichoke-bottom1 mixed when cooked4 ,lay on the sole five slices of tomato1 one-half inch thick1 seasoned1 dredged1 and tossed in very hot oil2 sprinkle a few drops of pale melted meat-glaze1 a little lemon-juice1 and a pinch of concassed parsley over the sole1 and cover the whole with slightly-browned butter4 ,serve instantly4 #hea--,,sole ,a ,,la ,,proven,,ale ,poach the sole in one-sixth pint of fish fumet1 two tablespoonfuls of oil and a piece1 the size of a pea1 of garlic1 well crushed4 ,drain and dish the sole4 ,coat it with ,provenale sauce combined with the reduced cooking-liquor1 and sprinkle a little concassed parsley over it4 ,surround the sole with four little tomatoes and four medium-sized mushrooms stuffed with duxelles flavoured with a mite of garlic2 these latter should be put in the oven just in time for them to be ready at the dishing up of the fish4 #heb--,,sole ,,arl,,sienne ,poach the sole in a little fish fumet4 ,dish it1 reduce the fumet1 and add thereto the following garnish3--,cook a little chopped onion in butter1 add two medium-sized1 peeled1 emptied1 and concassed tomatoes1 a bit of garlic1 and some concassed parsley4 ,cook with lid on1 add the reduced fumet and twelve pieces of vegetable-marrow1 turned to the shape of olives and cooked in butter4 ,cover the sole with this garnish and set a little heap of fried onion at each end of the dish4 #hec--,,sole ,a ,,la ,,royale ,poach the sole in a few tablespoonfuls of fish fumet and two-thirds oz4 of butter cut into small lumps4 ,dish the sole and set upon it four small cooked mushrooms1 four small quenelles of fish forcemeat1 four crayfishes' tails1 and four slices of truffle4 ,surround the sole with potato-balls1 raised by means of the round spoon-cutter and cooked l'anglaise1 and coat the sole and garnish with ,normande sauce4 #hed--,,sole ,a ,,la ,,russe ,prepare twelve grooved and very thin roundels of carrots1 cut a small onion into fine slices4 ,put these vegetables into and cut a small onion into fine slices4 ,put these vegetables into one-seventh pint of white wine1 and one-third pint of fish fumet4 ,cook and1 in the process1 reduce the moistening by half1 and pour this preparation into a deep dish4 ,partly separate the fillets from the bones on the upper side of the sole1 slip a piece of butter1 the size of a walnut1 under each fillet1 and put the fish into a deep dish containing the preparation4 ,poach and baste frequently the while4 ,as soon as it is poached1 dish the sole1 also the vegetables used in cooking1 and keep the whole hot4 ,reduce the cooking-liquor to one-eighth pint1 add a few drops of lemon juice1 and finish it away from the fire with one and one-half oz4 of butter4 ,coat the sole and the garnish with this sauce4 #hee--,,sole ,,richelieu ,prepare the sole exactly as directed under 8,sole la ,colbert0 7,no4 #hbb74 ,when it is fried1 remove the bones and dish it4 ,garnish the inside with butter la matre-d'htel1 and lay thereon a row of sliced truffles4 #hef--,,sole ,,normande ,poach the sole on a buttered dish with one-sixth pint of fish fumet1 and the same quantity of the cooking-liquor of mushrooms4 ,drain and dish the sole1 and surround it with mussels1 poached oysters 7cleared of their beards71 shrimps' tails1 and small cooked mushrooms4 ,put the sole in the oven for a few minutes1 tilt the dish in order to get rid of all liquid1 and coat the sole and the garnish with ,normande sauce4 ,make a little garland of pale meat-glaze on the sauce1 and finish the garnish with the following articles3--,six fine slices of truffle set in a row upon the sole2 six small crusts in the shape of lozenges1 fried in clarified butter and arranged round the truffles2 four gudgeons treated l'anglaise and fried at the last moment2 and four medium-sized trussed crayfish cooked in court-bouillon4 ,set the gudgeons and the crayfish round the dish4 #heg--,,sole ,,marguery ,poach the sole in white wine and fish fumet in the proportions already given4 ,drain and dish the sole1 and surround it with a border of mussels and shrimps' tails4 ,coat the sole and the garnish with white wine sauce1 well finished with butter1 and set to glaze quickly4 #heh--,,sole ,,marini,,re ,liberally butter a dish1 sprinkle a coffeespoonful of chopped shallots on the bottom1 lay the sole thereon1 and poach the latter with one-sixth pint of white wine and the same quantity of the very clear cooking-liquor of mussels4 ,drain and dish the sole1 surround it with mussels 7cleared of their beards71 and keep it hot4 ,reduce the cooking-liquor to half2 thicken with a tablespoonful of velout1 and the yolks of two eggs1 and finish it1 away from the fire1 with two and one-half oz4 of butter and a pinch of chopped parsley4 ,tilt the dish so as to rid it of the liquid accumulated on the bottom1 coat the sole and the garnish with the prepared sauce1 and glaze quickly4 #hei--,,sole ,,au ,,vin ,,blanc ,partly separate the fillets from the bones on the upper side of the sole1 and slip a piece of butter1 as large as a walnut1 under each fillet4 ,lay the sole in a dish1 the bottom of which should be buttered and garnished with a small onion1 chopped4 ,moisten with one-quarter pint of ordinary white wine1 as much fish fumet1 and a few tablespoonfuls of the cooking-liquor of mushrooms4 ,poach gently with lid on4 ,drain and dish the sole1 and coat it with a white wine sauce1 prepared in accordance with one of the methods given in the chapter on ,sauces 7,no4 #aaa74 ,glaze quickly1 or serve without glazing4 ,n4,b4--8,sole au ,vin ,blanc0 may be prepared after the above recipe1 but ordinary white wine may be replaced by one of the ,rhine wines or ,moselle1 by some ,johannisberg1 or by a good white ,burgundy or ,bordeaux wine1 such as ,chablis-,moutonne1 ,savigny1 ,montrachet1 ,barsac1 ,sauternes1 and even ,chteau-,yquem or ,chteau-,latour4 ,in any of these cases the name of the wine may be mentioned1 and on the menu may be written ,sole au ,barsac1 ,sole au ,chteau-,yquem1 c4 #hfj--,,sole ,,dieppoise ,poach the sole with one-sixth pint of fish fumet and a few tablespoonfuls of the cooking-liquor of mussels4 ,drain and dish the sole1 surround it with poached mussels 7shelled and cleared of their beards7 and shrimps' tails1 and coat the fish and the garnish with a white wine sauce combined with the reduced cooking-liquor4 #hfa--,,sole ,,diplomate ,poach the sole in very clear fish fumet4 ,drain it1 dish it1 and coat it with ,diplomate sauce4 ,set upon it a row of six fine slices of black truffle2 these should have been previously glazed with pale meat-glaze4 #hfb--,,sole ,,bonne ,,femme ,butter the bottom of the dish intended for the sole1 and besprinkle it with two chopped shallots1 one pinch of parsley1 and one and one-half oz4 of raw minced mushrooms4 ,lay the sole upon this garnish1 moisten with one-quarter pint of white wine and as much fish fumet1 and poach gently1 taking care to baste from time to time4 ,when the sole is poached1 drain off the cooking-liquor into a vegetable-pan1 and reduce it quickly to half2 effect the leason with two tablespoonfuls of fish velout1 and finish the sauce with two oz4 of butter4 ,coat the sole with this sauce and set it to glaze in a fierce oven or at a salamander4 #hfc--,,sole ,,parisienne ,poach the sole in white wine1 the cooking-liquor of mushrooms1 and some butter4 ,drain it thoroughly1 dish it1 and coat it with white wine sauce combined with the reduced cooking-liquor of the sole4 ,garnish with a row of six slices of truffle and six fine roundels of cooked mushrooms kept very white1 and finish with four medium-sized trussed crayfish4 #hfd--,,sole ,,nantua ,poach the sole in one-sixth pint of fish fumet and a few tablespoonfuls of the cooking-liquor of mushrooms4 ,drain and dish the sole1 surround it with twelve shelled crayfishes' tails1 and coat it with ,nantua sauce4 ,lay a row of very black truffle slices along the middle of the fish4 ,,fillets ,,of ,,sole ,subject to the kind of dish required1 fillets of sole are either kept in their natural state1 they are stuffed and folded over1 or they are simply folded over without being stuffed1 each of which methods of preparation will be specially referred to in the recipes4 ,whatever be the method adopted1 always skin the fillets thoroughly2 i4e41 remove the thin membrane which lies beneath the skin1 the tendency of which1 during the cooking process1 is to shrink and thereby disfigure the fillet4 ,this done1 flatten out the fillets with the broad side of a wet knife1 and trim them slightly if necessary4 ,the poaching of fillets of sole must be effected without allowing the cooking-liquor to boil1 the object being to prevent the pieces losing their shape4 ,fillets should also be kept very white4 ,in cases where the exact amount of the poaching-liquor is not given1 allow one-quarter pint to every four fillets1 i4e41 to every sole4 #hfe--;,,filets ,,de ,,soles ,,am,,ricaine ,arrange the folded fillets in a deep1 buttered dish1 and poach them in fish fumet4 ,drain1 and dish them in the form of an oval1 letting them overlap one another with their tail-ends hidden4 ,garnish the centre of the dish with slices of lobster prepared l'amricaine 7,no4 #ici71 and coat the whole with the lobster's sauce4 #hff--;,,filets ,,de ,,soles ,,anglaise ,treat the fillets l'anglaise with fresh and fine bread-crumbs4 ,pat the bread-crumbs over the egg with the flat of a knife1 that the two may be well combined2 and1 with the back of a knife1 criss-cross the coating of the fillets4 ,cook them gently in clarified butter4 ,serve on a hot dish1 and sprinkle the fillets with half-melted butter la matre-d'htel4 #hfg--;,,filets ,,de ,,soles ,,andalouse ,coat the upper sides of the fillets with fish forcemeat combined1 per pound1 with three oz4 of chopped capsicum4 ,roll them up1 after the manner of a scroll 7see ,no4 #iad71 and smooth the forcemeat on the top4 ,poach the fillets in butter and fish fumet4 ,the following should have been prepared beforehand3--7#a7 ,as many small half-tomatoes1 stewed in butter and garnished by means of rizotto with capsicums1 as there are fillets of sole2 7#b7 the same number of roundels of egg-plant1 seasoned1 dredged1 and fried in oil4 ,when dishing1 arrange the roundels of egg-plant round the dish2 place a stuffed tomato on each roundel of egg-plant1 and a poached fillet of sole upon each tomato4 ,sprinkle with lightly-browned butter1 and serve at once4 #hfh--;,,filets ,,de ,,soles ,,caprice ,dip the fillets in melted1 seasoned butter1 and then roll them in fresh and fine bread-crumbs4 ,pat the bread-crumbs with the flat of the knife1 and with the back of the same instrument criss-cross the surface of the fillets4 ,sprinkle with melted butter1 and set to grill gently1 taking care that the coating of bread-crumbs acquires a nice1 light-brown colour4 ,lay on each grilled fillet the half of a peeled banana1 cooked in butter1 and send to the table1 separately1 a ,roberts sauce ,escoffier1 finished with butter4 #hfi--;,,filets ,,de ,,soles ,,catalane ,poach1 in the oven1 as many emptied and seasoned half-tomatoes as there are fillets of sole4 ,cook some very finely-minced onion in oil1 without letting it acquire any colour1 and allow one tablespoonful of the onion to each half-tomato4 ,fold the fillets of sole1 and poach them in fish fumet just a few minutes before dishing them4 ,garnish the half-tomatoes with onion2 arrange them in a circle on a dish1 and place a fillet of sole upon each4 ,quickly reduce the cooking-liquor of the fillets1 and finish it with butter in the proportion of one oz4 per one-eighth pint of reduced fumet4 ,coat the fillets and set to glaze quickly4 #hgj--;,,filets ,,de ,,soles ,,clarence ,fold the fillets1 and poach them in fish fumet4 ,they may be dished after the two following methods3-- #a4 ,put a preparation of ,duchesse potatoes in a piping-bag fitted with a large1 grooved pipe1 and describe therewith an ornamental design containing as many divisions as there are fillets of sole4 ,lightly gild and brown in the oven4 ,this design1 consisting of scroll-work1 should be prepared before poaching the fillets4 ,lay a fillet in each division of the design1 and coat with ,american sauce1 prepared with curry and combined with the meat of the lobster 7cut into small dice7 which has served in the preparation of the sauce4 ,take care that no sauce touches the scroll-work1 which should remain well-defined4 #b4 ,bake some large potatoes in the oven4 ,open them2 remove their pulp1 and put into each baked shell a tablespoonful of ,american sauce au currie referred to above4 ,add a poached fillet of sole2 coat with ,american sauce2 dish these garnished potatoes on a napkin1 and serve very hot4 #hga--;,,filets ,,de ,,soles ,,aux ,,champignons ,stew two oz4 of small mushrooms in butter4 ,fold the fillets1 and poach them in one-sixth pint of the cooking-liquor of mushrooms1 and a piece of butter the size of a walnut4 ,arrange the fillets in an oval1 and garnish the centre of the dish with the stewed mushrooms4 ,reduce the cooking-liquor of the fillets to one-third2 add thereto two tablespoonfuls of velout2 finish the sauce with one oz4 of butter1 and coat the fillets and the garnish4 #hgb--;,,filets ,,de ,,soles ,,aux ,,crevettes ,fold the fillets1 and poach them in fish fumet4 ,dish them in an oval2 garnish the middle with one oz4 of shelled shrimps' tails1 kept very hot1 and coat the fillets and the garnish with shrimp sauce4 #hgc--;,,filets ,,de ,,soles ,,chauchat ,poach the fillets of sole1 folded1 in butter and lemon juice4 ,coat the bottom of a dish with ,mornay sauce1 and set the fillets of sole thereon in the form of an oval4 ,surround the fish with roundels of cooked potatoes turned to the shape of corks4 ,cover the fillets and the garnish with ,mornay sauce1 and glaze quickly in a fierce oven or at the salamander4 #hgd--;,,filets ,,de ,,soles ,,bercy ,butter the bottom of the dish intended for the soles1 and sprinkle it with two finely-chopped shallots4 ,lay the fillets lengthwise upon the dish1 side by side2 moisten with three tablespoonfuls of white wine and as much fish fumet1 and add one-half oz4 of butter cut into small pieces4 ,cook in the oven1 basting frequently the while1 and glaze at the last minute4 ,besprinkle with a few drops of lemon juice1 and when about to serve drop a pinch of chopped parsley upon each fillet4 ,or1 poach the fillets with chopped shallots1 and increase the moistening4 ,as soon as the fillets are ready1 drain off their cooking-liquor into a vegetable-pan2 reduce it speedily to one-third1 and add a few drops of meat-glaze1 a little lemon juice1 one-half oz4 of butter1 and one pinch of chopped parsley4 ,coat the fillets1 and set to glaze quickly4 ,n4,b4--,sole la ,bercy may be prepared after either of the two methods4 #hge--;,,filets ,,de ,,soles ,,dejazet ,treat the fillets of sole l'anglaise and grill them as explained under ,no4 #hcj4 ,dish them1 cover them thinly with half-melted tarragon butter1 and deck each fillet with five or six parboiled1 tarragon leaves4 #hgf--;,,filets ,,de ,,soles ,,grand ,,duc ,fold the fillets of soles over1 and poach them in fish fumet and the cooking-liquor of mushrooms4 ,arrange them in an oval on a dish1 with their tails pointing inwards2 place a fine slice of truffle in the middle of each fillet1 and between each of the latter three shelled crayfishes' tails4 ,coat with ,mornay sauce1 and set to glaze quickly4 ,when taking the dish from the oven1 set in its centre a fine heap of very green asparagus-heads1 cohered with butter at the moment of dishing4 #hgg--;,,filets ,,de ,,soles ,,joinville ,select some fine fillets of soles2 fold them1 and poach them in the cooking-liquor of mushrooms1 and butter1 taking care to keep them very white4 ,arrange them in an oval1 with their tails pointing upwards and the carapace of a crayfish fixed on each fillet2 and garnish the middle of the dish with a salpicon or a short julienne1 consisting of one and one-half oz4 of cooked mushrooms1 one-half oz4 of truffle1 and one and one-half oz4 of shrimps' tails cohered by means of a few tablespoonfuls of ,joinville sauce4 ,coat the fillets and the garnish with the same sauce1 and deck each fillet with a fine slice of truffle coated with meat-glaze4 ,they may also be served after the old-fashioned way1 as follows3-- ,set the garnish in the middle of the dish1 shaping it like a dome2 coat it with ,joinville sauce1 and surround it with the fillets of sole1 which should slightly overlap one another and have their tails uppermost4 ,fix a carapace of crayfish on the tail of each fillet1 and deck each with a slice of very black truffle4 ,with this method of dishing1 the garnish alone is coated with sauce1 the fillets thus forming a white1 encircling border4 #hgh--;,,filets ,,de ,,soles ,,judic ,fold1 and poach the fillets in butter and lemon juice4 ,arrange them in an oval round a dish1 laying each upon a nice little braised and trimmed half lettuce1 and place upon each fillet a quenelle of sole mousseline-forcemeat in the shape of a flattened oval1 poached at the time of dishing up4 ,coat with ,mornay sauce and glaze quickly4 ,when taking the dish out of the oven1 encircle the fillets of sole with a thread of buttered meat-glaze4 #hgi--;,,filets ,,de ,,soles ,a ,,la ,,hongroise ,fry in butter1 without colouration1 one small tablespoonful of chopped onion seasoned with a very little paprika2 moisten with three tablespoonfuls of white wine and one-sixth pint of fish fumet2 add two small peeled1 pressed1 and roughly-chopped tomatoes1 and set to cook for seven or eight minutes4 ,fold the fillets of sole2 lay them on a buttered dish2 pour the above preparation thereon1 and poach them4 ,arrange them in a circle on a dish2 reduce their cooking-liquor to a stiff consistence2 add a few tablespoonfuls of cream and a few drops of lemon juice1 and coat the fillets with this sauce4 #hhj--;,,filets ,,de ,,soles ,,lady ,,egmont ,fold the fillets1 and poach them in a few tablespoonfuls of excellent fish fumet4 ,also for every four fillets 7i4e41 per sole7 finely mince one oz4 of well-cleaned mushrooms1 and cook them quickly in butter1 lemon juice1 a little salt1 and pepper4 ,this done1 add the cooking-liquor to the fish fumet1 and keep the cooked minced mushrooms hot4 ,reduce the combined cooking-liquor and fish fumet to half2 add thereto one oz4 of butter and two tablespoonfuls of cream2 and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads1 uncooled4 ,serve the fillets of sole on an earthenware dish1 coat them with the above garnish1 and set to glaze quickly in a fierce oven or at the salamander4 #hha--;,,filets ,,de ,,soles ,,marinette ,poach a sole in fish fumet and the cooking-liquor of mushrooms1 and drain it on a napkin4 ,when it is still lukewarm1 carefully raise its fillets and trim them4 ,break an egg into a bowl2 beat it well1 and add enough grated ,gruyre and ,parmesan to it 7mixed in equal quantities7 to produce a dense paste4 ,mix a dessertspoonful of cold ,bchamel sauce with this paste2 add salt and cayenne pepper2 spread an even thickness of one inch of it over two of the fillets of sole2 lay thereon the two remaining fillets1 and put aside in the cool4 ,when the egg and cheese paste is very stiff1 dip the fillets in a ,villeroy sauce1 and leave the latter to cool4 ,then treat the stuffed and sauced fillets l'anglaise1 and fry them1 just before serving1 in very hot fat4 ,dish on a napkin with very green parsley all round4 #hhb--;,,filets ,,de ,,soles ,,marie ,,stuart ,fold the fillets1 and poach them in fish fumet4 ,arrange them in an oval on a dish2 coat them with the sauce given under 8,filets de soles la ,new-burg0 7,no4 #hij71 and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle4 ,these quenelles should1 if possible1 be poached just before dishing up1 and well drained before being laid on the fillets of sole4 #hhc--;,,filets ,,de ,,soles ,,mignonette ,cook the fillets in butter1 and set them in a hot timbale4 ,surround them with potato-balls the size of peas1 raised by means of the round spoon-cutter1 and cooked beforehand in butter4 ,lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze4 ,finish the glaze in which the slices of truffle have been heated with two-thirds oz4 of butter and a few drops of lemon juice1 and pour it over the fillets and their garnish4 ,serve very hot4 #hhd--;,,filets ,,de ,,soles ,,mimi ,divide a live lobster into two1 lengthwise1 and prepare it l'amricaine1 taking care to keep the sauce short4 ,when the lobster is cooked1 take the meat from the tail2 cut it into as many slices as there are fillets of sole1 and keep them hot4 ,remove all the meat from the claws1 and that remaining in the carcass2 pound all of it smoothly1 add two tablespoonfuls of cream1 and rub through a fine sieve4 ,prepare a garnish of spaghetti with cream1 and add thereto the pure of lobster4 ,fold the fillets of sole1 and poach them in ,chablis wine and butter4 ,all this being done1 lay the two emptied halves of the lobster on a napkin lying on a dish1 setting them back to back4 ,fill these lobster shells to the brim with the prepared garnish of spaghetti4 ,upon this garnish lay the poached fillets of sole1 sandwiching a slice of lobster between every two2 besprinkle the whole with a short and fine julienne of very black truffle4 ,send the lobster sauce1 finished with a few tablespoonfuls of cream1 to the table separately4 ,proceed as quickly as possible with the dishing up1 in order that the dish may reach the table very hot4 #hhe--;,,filets ,,de ,,soles ,,mexicaine ,coat the fillets with fish forcemeat1 and roll them to resemble scrolls 7see ,no4 #iad74 ,poach them in fish fumet as directed for the paupiettes4 ,lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled1 pressed1 and concassed tomato cooked in butter1 and arrange them in an oval on a dish4 ,coat them with ,bchamel sauce combined with a pure of tomatoes and capsicums cut into small dice1 in the proportion of two tablespoonfuls of the pure and two-thirds oz4 of the capsicums per pint of the sauce4 #hhf--;,,filets ,,de ,,soles ,,mirabeau ,poach the fillets1 left in their natural state1 in fish fumet4 ,dish them and coat with white wine and ,genevoise sauces1 alternating the two1 white and brown4 ,lay a thin strip of anchovy fillet between each of the fillets of sole2 deck those of the latter coated with white sauce with a slice of truffle1 and those coated with brown sauce with a star of blanched tarragon leaves4 #hhg--;,,filets ,,de ,,soles ,,miramar ,divide each of the fillets into slices2 season them and cook them in butter4 ,cut fifteen roundels 7one-third inch thick7 of egg-plant2 season1 dredge1 and toss them in butter1 taking care to keep them very crisp4 ,take a timbale of suitable size1 and line its sides with a layer 7three-quarters inch thick7 of pilaff rice4 ,put the roundels of egg-plant and the sliced fillets of sole 7mixed and tossed together for a moment7 in the middle of the dish4 ,just before serving1 sprinkle with one oz4 of lightly-browned butter4 #hhh--;,,filets ,,de ,,soles ,,aux ,,hu,,tres ,open and poach twelve oysters4 ,poach the fillets of sole1 folded1 in the oyster liquor strained through linen1 and a piece of butter as large as a walnut4 ,arrange in an oval on a dish2 garnish the centre with the poached oysters 7cleared of their beards71 and coat the fillets of sole and the oysters with ,normande sauce combined with the reduced cooking-liquor of the fillets4 #hhi--;,,filets ,,de ,,soles ,,nelson ,fold the fillets1 and poach them in fish fumet4 ,arrange them in a circle on a dish2 coat them with white-wine sauce1 and glaze quickly4 ,garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour4 ,surround the fillets with poached milt4 #hij--;,,filets ,,de ,,soles ,,new-,,burg ,prepare a lobster la ,new-burg1 in accordance with one of the recipes given 7,no4 #idh and #idi74 ,cut the tail into as many slices as there are fillets of sole1 and keep them hot4 ,cut the remainder of the lobster meat into dice1 and add these to the sauce4 ,fold the fillets of sole1 and poach them in fish fumet4 ,arrange them in an oval on a dish2 lay a slice of lobster upon each fillet1 and coat with the lobster-sauce combined with the dice1 prepared as directed above4 #hia--;,,filets ,,de ,,soles ,,orientale ,prepare the fillets exactly as those la ,new-burg1 but season the sauce with curry4 ,having dished and sauced the fillets1 set a pyramid of rice l',indienne in the middle of the dish1 or send the rice to the table separately1 in a timbale2 either way will be found to answer4 #hib--;,,filets ,,de ,,soles ,,persane ,prepare the fillets as in the case of those la ,new-burg1 but season the sauce with paprika1 and add thereto one oz4 of capsicums cut into large dice4 ,send some pilaff rice with saffron to the table separately4 #hic--;,,filets ,,de ,,soles ,,orly ,season the fillets2 dip them into batter and1 a few minutes before serving1 put them into very hot fat4 ,drain them2 dish them on a napkin with fried parsley1 and serve a tomato sauce separately4 ,n4,b4--,there are several ways of preparing these fillets of sole4 ,thus they may be simply dipped in milk1 dredged1 and impaled on a hatelet4 ,they may also be marinaded1 treated l'anglaise1 and twisted into cork-screw shape4 ,always1 however1 dish them on a napkin with fried parsley and1 in every case1 send a tomato sauce to the table separately4 ,this last accompaniment is essential4 #hid--;,,filets ,,de ,,soles ,,olga1 otherwise 8,,otero0 ,bake beforehand1 in the oven1 as many fine1 well-washed potatoes as there are fillets of sole4 ,as soon as they are done1 remove a piece of the baked shell1 and withdraw the pulp in such wise as to leave nothing but the long1 parched shells4 ,fold the fillets1 and poach them with a little excellent fish fumet4 ,garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps' tails1 cohered with a white-wine sauce4 ,put a poached fillet of sole upon this garnish2 cover with sufficient ,mornay sauce to completely fill the shell2 sprinkle with grated cheese1 and glaze quickly4 ,dish on a napkin the moment the fillets have been taken from the oven1 and serve immediately4 #hie--;,,filets ,,de ,,soles ,,polignac ,fold the fillets1 and poach them in one-quarter pint of white wine1 a few tablespoonfuls of the cooking-liquor of mushrooms1 and a piece of butter about the size of a walnut4 ,dish the fillets in an oval4 ,reduce the cooking-liquor to half2 thicken it by means of two tablespoonfuls1 bare1 of fish velout2 finish the sauce with one oz4 of butter1 and add thereto three small1 cooked1 finely-minced mushrooms1 and one tablespoonful of a julienne of truffles4 ,coat the fillets with sauce1 and set to glaze4 #hif--;,,filets ,,de ,,soles ,,paysanne ,for the fillets of soles1 cut two small carrots1 two new onions1 a stick of celery1 and the white of one leek in paysanne fashion4 ,season these vegetables with a very little table-salt and a pinch of sugar2 stew them in butter2 moisten sufficiently to cover them with lukewarm water2 and add a few pieces of broccoli1 a tablespoonful of peas1 and the same quantity of ,french beans cut into lozenges4 ,complete the cooking of the vegetables while reducing the cooking-liquor4 ,season the fillets of sole1 and lay them on a buttered earthenware dish4 ,pour thereon the garnish of vegetables2 put the cover on the dish1 and gently poach the fillets4 ,when they are cooked1 tilt the dish so as to pour all the liquor away into a vegetable-pan2 this done1 reduce the liquor to one-fifth pint1 and add to it three oz4 of butter4 ,pour this sauce into the dish containing the fillets and the vegetable garnish1 and serve immediately4 #hig--;,,filets ,,de ,,soles ,,en ,,pilaw ,a ,,la ,,levantine ,cut the fillets into collops1 and toss these in butter4 ,prepare some pilaff rice after the usual recipe 7,no4 #bbee71 and add thereto one oz4 of capsicum cut into dice4 ,also toss in butter one and one-half oz4 of egg-plant1 cut into dice and seasoned1 and put these with the fillets of sole4 ,mould the rice into a border round the dish2 put the fillets and the egg-plant in the middle1 and coat the two with curry sauce without letting the latter touch the rice4 ,n4,b4--,in the case of pilaff rice with fillets of sole1 the rice should border the dish1 and the fillets of sole1 tossed in butter1 should be laid in the middle and coated with brown butter4 #hih--;,,filets ,,de ,,soles ,,pompadour ,treat the fillets with butter and bread-crumbs1 and grill them4 ,garnish them all round with a thread of very firm ,barnaise tomate4 ,dish and surround them with a border of ,chteau potatoes 7,no4 #bbjh74 ,lay a fine slice of truffle1 moistened with melted meat-glaze1 on each fillet4 #hii--;,,filets ,,de ,,soles ,,rachel ,coat the fillets with some delicate fish forcemeat2 put four slices of truffle on the forcemeat of each of the fillets2 fold the latter1 and poach them in one-sixth pint of the cooking-liquor of mushrooms1 and a piece of butter the size of a walnut1 cut into small pieces4 ,arrange the fillets in an oval on a dish1 and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads1 and one tablespoonful of truffle in dice per every one-half pint of the sauce4 #ijj--;,,filets ,,de ,,soles ,v,,nitienne ,fold the fillets1 and poach them in fish fumet4 ,arrange them in a circle on a dish1 alternating them with thin crusts1 in the shape of hearts1 fried in butter4 ,coat with ,venetian sauce combined with the reduced cooking-liquor of the fillets4 #ija--;,,filets ,,de ,,soles ,,verdi ,prepare a garnish of macaroni cut into dice2 cohere this with cream and grated ,gruyre and ,parmesan1 and add three oz4 of lobster meat and one and one-half oz4 of truffles in dice per every one-half lb4 of the macaroni4 ,poach the fillets of sole in fish fumet1 keeping the fillets in their natural state4 ,lay the macaroni very evenly on the dish2 set the poached fillets of sole upon it2 coat with ,mornay sauce1 and set to glaze quickly4 #ijb--;,,filets ,,de ,,soles ,,victoria ,fold the fillets1 and poach them in fish fumet4 ,arrange them in an oval on a dish1 and garnish the centre with three oz4 of the meat from the tail of the spiny lobster1 and one oz4 of truffle in dice per every four fillets4 ,coat the fillets and the garnish with ,victoria sauce1 and set to glaze quickly4 #ijc--;,,filets ,,de ,,soles ,v,,ronique ,raise the fillets of a fine sole2 beat them slightly2 fold and season them1 and put them in a special earthenware1 buttered dish4 ,with the bones1 some of the trimmings of the fish1 a little minced onion1 some parsley stalks1 a few drops of lemon juice1 and white wine and water1 prepare two spoonfuls of fumet4 ,this done1 strain it over the fillets1 and poach them gently4 ,drain them carefully2 reduce the fumet to the consistence of a syrup1 and finish it with one and one-half oz4 of butter4 ,arrange the fillets in an oval on the dish whereon they have been poached2 cover them with the buttered fumet1 and set to glaze quickly4 ,when about to serve1 set a pyramid of skinned and very cold muscadel grapes in the middle of the dish4 ,put a cover on the dish1 and serve immediately4 #ijd--;,,filets ,,de ,,soles ,,walewska ,poach the fillets in fish fumet1 keeping them in their natural state4 ,dish1 and surround them with three langoustines' tails cut into two lengthwise1 and stewed in butter 7with lid on7 with six fine slices of raw truffle4 ,coat with a delicate ,mornay sauce1 and set to glaze quickly4 ,n4,b4--,the ,mornay sauce may1 according to circumstances1 be combined with one and one-half oz4 of langoustine butter per pint4 #ije--;,,filets ,,de ,,soles ,,wilhelmine ,prepare some potato shells as directed under 8,filets de soles ,olga0 7,no4 #hid74 ,garnish them with a tablespoonful of cucumber with cream2 put a fillet of sole into each garnished shell1 a fine ,zeeland oyster on each fillet1 and cover with ,mornay sauce4 ,set to glaze quickly1 and dish on a napkin4 ,various ,preparations of ,soles and ,fillets of ,sole4 #ijf--,,mousselines ,,de ,,soles ,the directions given under 8,mousselines de ,saumon0 7,no4 #gig7 apply in all circumstances to ,mousselines of ,sole4 ,i shall therefore refrain from repeating the recipe1 since1 the quantities remaining the same1 all that is needed is the substitution of the meat of sole for that of salmon4 ,thus1 ,i shall only state here1 by way of reminding the reader1 that these excellent preparations admit of all the fish sauces and garnishes1 and that they may also be accompanied by all pures of fresh vegetables4 #ijg--,,turban ,,de ,,filets ,,de ,,soles ,a ,,la ,,villaret ,raise the fillets of three soles2 flatten them slightly with a moistened beater1 and trim them very straight on either side4 ,liberally butter a medium-sized savarin-mould4 ,lay the fillets aslant in this mould1 with their tail-ends over-reaching its inner edge and their other ends projecting over its outer edge2 slip a fine slice of truffle between each1 and let them slightly overlap one another4 ,when the mould is completely lined with the fillets of sole1 fill it up with lobster mousseline forcemeat4 ,gently tap the mould on a folded napkin lying on the table1 with the object of settling the forcemeat1 and then draw the overhanging ends of the fillets across the latter4 ,set to poach in a bain-marie in a moderate oven4 ,this done1 take the mould out of the bain-marie2 let it stand for a few minutes1 and then turn it upside-down upon the dish4 ,leave it to drain2 soak up the liquid that has leaked out on to the dish2 take off the mould1 and moisten the surface of the fillets by means of a small brush dipped in melted butter4 ,the object of this last measure is to glaze the fish and to remove therefrom the froth resulting from its poached albumen4 ,now garnish the centre of the moulding with shrimps' tails1 mushrooms1 poached milt1 and slices of truffle1 the whole cohered by means of ,bchamel sauce finished with lobster butter4 ,send a sauceboat of ,bchamel sauce1 finished with lobster butter1 to the table at the same time as the fish4 #ijh--,,turban ,,de ,,filets ,,de ,,soles ,,et ,,saumon ,,villaret ,proceed as in the preceding recipe1 but alternate the fillets of sole with very red slices of salmon of the same size as the fillets4 ,the combination yields an excellent result1 and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish4 ,n4,b4--,the designation 8 la ,villaret10 relating to the crown alone1 in no wise affects the constituents of the garnish2 these may either remain the same as those of the preceding recipe1 or may be replaced by something similar4 ,the sauce alone remains unalterable1 and this should be a good ,bchamel finished with lobster butter4 #iji--,,timbale ,,de ,,filets ,,de ,,soles ,,cardinal ,for ten people1 prepare a timbale crust 7,no4 #bcid7 the diameter of which should be greater than the height2 line it with fine1 short paste1 and decorate it with noodle paste4 ,raise the fillets of three medium-sized soles1 flatten them slightly2 coat them with whiting forcemeat prepared with crayfish butter1 and roll them into scroll-form4 ,also prepare ten small slices of the meat of a medium-sized ordinary or spiny lobster's tail1 ten small grooved and cooked mushrooms1 fifteen slices of truffle1 and three-quarters pint of ,cardinal sauce finished with a lobster butter4 ,when about to serve1 lay the poached1 rolled fillets of sole 7well drained7 in a circle round the bottom of the timbale2 put the slices of lobster and the mushrooms in the centre1 and cover the whole with ,cardinal sauce4 ,set upon the sauce1 just over the centre of the timbale1 a large1 grooved mushroom 7cooked and kept very white71 and encircle the latter with fifteen slices of truffle4 ,place the timbale1 thus garnished1 on a folded napkin lying on a dish1 and serve at once4 #iaj--,,timbale ,,de ,,filets ,,de ,,soles ,,carm,,lite ,prepare 7#a7 a timbale crust as above2 7#b7 a lobster la ,new-burg made from raw lobster 7,no4 #idh72 7#c7 twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter2 7#d7 three oz4 of sliced truffles4 ,poach the rolled fillets in fish fumet2 slice the meat of the lobster's tail1 and put the poached fillets1 the slices of lobster and the slices of truffle into the lobster sauce4 ,heat the whole well1 without boiling2 pour the sauce and garnish into the timbale crust1 and deck the top with twelve fine slices of truffle4 ,dish the timbale on a folded napkin1 and serve instantly4 #iaa--,,timbale ,,de ,,filets ,,de ,,soles ,,grimaldi ,prepare3--7#a7 ,a rather deep timbale crust1 and decorate it with noodle paste4 7#b7 ,cook1 as for bisque1 twenty-four small langoustines2 wrench off their tails2 cut them into two lengthwise1 and keep them hot in butter4 7#c7 ,finely pound the langoustines' carapaces1 and add thereto one-third pint of fine ,bchamel4 ,rub through a fine sieve first1 and then through tammy4 ,put the resulting cullis into a saucepan1 and heat without boiling it2 intensify the seasoning2 add a few tablespoonfuls of cream1 little by little2 put the prepared tails in the cullis1 and keep the latter in the bain-marie4 7#d7 ,cut four oz4 of blanched and somewhat stiff macaroni into pieces1 and add thereto one-sixth pint of cream and three oz4 of sliced truffle4 ,heat until the macaroni has completely absorbed the cream2 thicken with one-sixth pint of ,bchamel sauce finished with fish fumet2 add one and one-half oz4 of butter cut into small lumps1 and keep hot4 7#e7 ,coat sixteen fillets of sole with truffled fish forcemeat2 roll the fillets into scroll-form1 and1 at the last minute1 poach them in fish fumet4 ,to garnish the timbale1 spread a layer of macaroni on the bottom thereof1 lay half of the rolled fillets upon the macaroni1 and cover these with half of the langoustines' tails in the cullis4 ,repeat the procedure1 in the same order1 with what is left of the garnishes1 and finish the timbale with a layer of the langoustines' tails4 ,set the timbale on a folded napkin lying on a dish1 and serve immediately4 #iab--,,timbale ,,de ,,filets ,,de ,,soles ,,car,,me ,flatten the fillets of three medium-sized soles1 and trim them neatly4 ,liberally butter a pound-cake mould1 and line it with the fillets1 placing them side by side with their tails lying round the centre of the bottom of the mould1 and their opposite ends projecting above the brim4 ,press them well1 that they may take the shape of the mould4 ,completely coat the fillets with a layer1 one-half inch thick1 of fish forcemeat4 ,put the mould in the front of the oven for a few minutes in order to poach the forcemeat1 which1 in adhering to the fillets1 gives the required firmness to the timbale4 ,when the forcemeat has been poached and is stiff1 withdraw the timbale from the oven1 and cut off the pieces of fillet that project above the edges of the mould4 ,fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels1 small button-mushrooms1 and slices of truffle1 all of which should be cohered with a thick and highly-seasoned ,bchamel sauce4 ,cover this garnish with the projecting pieces of fillets1 already cut off1 and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets4 ,poach for thirty minutes in a bain-marie and in a moderate oven4 ,after taking the timbale out of the bain-marie1 let it stand for a few minutes2 overturn it on a round dish2 take off the mould2 deck it on top with a garland consisting of six little paupiettes of salmon1 each stuffed with a crayfish tail1 and surmounted by an encrusted crayfish carapace4 ,serve a ,nantua sauce separately4 #iac--,,timbale ,,de ,,filets ,,de ,,soles ,,marquise ,for a timbale large enough for ten people1 prepare3-- #a4 ,an even or fluted timbale crust4 #b4 ,a garnish consisting of twelve rolled or folded fillets of sole poached in fish fumet1 twelve poached oysters 7cleared of their beards71 twenty-four small quenelles of salmon1 and twenty slices of truffle4 ,heat this garnish after having added a few drops of fish fumet to it1 and then thicken it with one-half pint of white-wine sauce prepared with paprika4 ,put the above garnish into the timbale1 which should be very hot2 set the latter on a folded napkin1 and serve at once4 #iad--,the ,preparation of ,,paupiettes ,,of ,,fillets ,,of ,,sole ,,salmon1 c4 ,the paupiettes 7or fillets rolled after the manner of a scroll7 are served either as entres like fillets of sole1 of which they are but a special kind1 or as a garnish4 ,for the second purpose1 not only should they be smaller than for the first1 but very small fillets are generally selected for the preparation of the paupiettes4 ,in order to make paupiettes1 first remove the nervous film from the outside surfaces of the fillets1 and then slightly flatten the latter with the blade of a large knife2 trim them on both sides1 and coat them on their flayed side with a thin layer of fish forcemeat1 truffled or not1 in accordance with the requirements4 ,now roll them into scroll-form2 smooth the forcemeat that projects from the top end1 and the paupiettes are done4 ,stand them upright in a buttered sautpan to poach1 and take care to place them snugly together lest they lose their shape while the operation is in progress4 ,moisten them with sufficient fish fumet 7,no4 #aa7 to cover them2 poach them in a moderate oven1 and remember1 as in the case of fillets of sole1 not to let the poaching-liquor boil4 ,all the garnishes and sauces suited to fillets of sole likewise obtain with paupiettes1 provided the difference in their shape be taken into account when dishing up4 ,for salmon paupiettes1 cut slices two-thirds inch wide1 one-half inch thick1 and the length of a fillet of sole1 from a skinned fillet of salmon4 ,in view of the unusual fragility of salmon's flesh1 the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole4 ,this done1 spread forcemeat on them1 and roll them as explained above4 ,soles and ,fillets of ,sole 7,cold7 #iae--;,,aspic ,,de ,,filets ,,de ,,soles ,an essential point in the making of an aspic is the clearness of the fish jelly4 ,for a sole aspic1 take some white fish aspic1 which is at once succulent1 limpid1 and just sufficiently viscous to allow of its being turned out of a mould without breaking4 ,for the purpose under consideration1 moulds with plain or decorated borders are generally used1 and there are two modes of procedure3-- #a4 ,for a mould capable of holding one quart1 fold twelve small fillets of sole and poach them in butter and lemon juice1 taking care to keep them very white4 ,this done1 set them to cool under a light weight4 ,pour a few tablespoonfuls of melted fish jelly into the mould1 which should be lying amidst broken ice4 ,as soon as the jelly begins to set1 decorate it tastefully with pieces 7lozenges1 crescents1 c47 of very black truffle and the poached white of an egg4 ,capers1 tarragon leaves1 thin roundels of small radishes1 c41 may also be used for the purpose of decoration4 ,when this part of the procedure has been satisfactorily effected1 sprinkle a few drops of the same jelly over the decorating particles1 in order to fix them and prevent their shifting during the subsequent stages of the process4 ,now add enough melted jelly to cover the bottom of the mould with a layer one inch thick1 and leave this to set4 ,on this set jelly1 arrange the six fillets of sole2 let their tail-ends overlap1 and cover them with jelly4 ,continue adding coat upon coat of jelly until the thickness covering the fillets measures about one-half inch4 ,now arrange the remaining fillets in the reverse order1 and fill up the mould with cold1 melted jelly4 ,leave to cool for one hour4 ,when about to serve1 quickly dip the mould in a saucepan of hot water2 wipe it1 and turn out the aspic upon a folded napkin lying on a dish4 #iaf--;,another ,method of ,preparing ,,aspics ,,de ,,filets ,,de ,,soles ,coat ten fine fillets of sole with a thin layer of truffled fish forcemeat finished with crayfish butter1 and roll them round a little rod of truffle1 twice as thick as an ordinary penholder4 ,tie these paupiettes1 once or twice round1 with cotton2 poach them very gently in fish fumet and cool them on ice4 ,take a border-mould1 even if possible2 pour therein a few tablespoonfuls of melted fish jelly1 and then rock it about on broken ice1 with the object of evenly coating it with a thin layer of the jelly4 ,this operation is technically called 8clothing the mould40 ,decorate the bottom of the mould as explained above2 fix the decorating particles1 and cover them with a layer one-half inch thick of fish jelly4 ,after having properly trimmed the ends of the paupiettes1 cut them into roundels one-half inch thick2 set these upright against the sides of the mould1 keeping them close together2 add a few drops of melted jelly to fix the roundels1 and as soon as this has set1 add a further quantity1 sufficient to completely cover them4 ,as soon as this jelly sets1 repeat the operation with the paupiette roundels and the jelly1 and do so again and again until the mould is filled4 ,for turning out the aspic1 proceed as directed above4 #iag--;,,bordure ,,de ,,filets ,,de ,,soles ,a ,l',,italienne ,line a border-mould with jelly2 i4e41 coat its bottom and sides with a thin layer of fish jelly1 rocking it upon ice as already explained4 ,now fill it1 two-thirds full1 with a garnish consisting of a julienne of cold1 poached fillets of sole1 a julienne of truffles 7two oz4 per two filleted soles71 and a julienne of capsicum 7one and one-half oz4 per two filleted soles74 ,fill up the mould with melted fish jelly1 and leave the latter to set4 ,when about to serve1 turn out the mould upon a little1 low cushion of rice1 lying on a dish1 and set an ,italian salad in the centre4 ,serve a ,mayonnaise sauce with this dish4 #iah--;,,filets ,,de ,,soles ,,calypso ,flatten the fillets1 and roll them into paupiettes around little rods of wood two-thirds inch thick4 ,lay the paupiettes in a buttered sautpan1 with their joined sides undermost1 and poach them in very clear fish fumet and lemon juice1 taking care to keep them very white4 ,let them cool1 and remove the pieces of wood1 whereupon they will have the appearance of rings4 ,take as many small tomatoes as there are paupiettes2 cut them in two at a point two-thirds of their height below their stem-end2 empty1 and peel them4 ,set a paupiette1 upright1 in each tomato2 fill the centre with crayfish mousse combined with crayfishes' tails in dice2 lay a round piece of milt 7stamped out with a cutter1 poached1 and cold7 on each1 and1 finally1 the shelled tail of a crayfish on each roundel of milt4 ,arrange the tomatoes in a circle round a dish2 surround them with little triangles of white fish jelly1 and garnish the centre of the dish with the same fish jelly1 chopped4 #iai--;,,filets ,,de ,,soles ,,charlotte ,fold the fillets2 poach them in fish fumet1 and let them cool4 ,trim them2 coat them with pink chaud-froid sauce2 decorate each fillet by means of a rosette of chervil leaves1 in the centre of which rests a bit of lobster coral1 and glaze them with fish jelly4 ,set them1 tail end uppermost1 against a mousse of milt with horse-radish1 moulded in a narrow dome-mould1 which should have been coated with fish jelly and besprinkled with chopped coral4 ,surround with a border of regularly-cut jelly dice4 #ibj--;,,filets ,,de ,,soles ,a ,,la ,,moscovite ,prepare 7#a7 some paupiettes of filleted sole1 in rings1 as explained under 8,filets de ,soles la ,calypso0 7,no4 #iah72 7#b7 as many round1 fluted cases made from hollowed cucumber as there are paupiettes4 ,the cucumber cases should be well blanched and marinaded inside4 ,set each paupiette in a cucumber case2 garnish their centre with caviare1 and arrange them in a circle on a dish4 ,send a sauce ,russe to the table1 separately1 at the same time as the dish4 #iba--;,,dominos ,,de ,,filets ,,de ,,soles ,select some fine1 fleshy fillets2 slightly flatten them2 poach them in a little of the cooking-liquor of mushrooms1 some lemon juice and butter1 and set them to cool under a light weight4 ,when the fillets are cold1 trim them and cut them into regular rectangles the size of dominoes4 ,coat the rectangles with a maigre1 white1 chaud-froid sauce2 decorate them in imitation of dominoes1 with little spots of truffle2 glaze them with cold1 melted fish jelly1 and put them aside4 ,pound the trimmings of the fish together with their weight of caviare1 and rub the whole through a fine sieve4 ,add to this preparation half its weight of highly-coloured jelly1 and leave it to set in a somewhat deep and moderately-oiled tray1 the thickness of the preparation on the tray being not greater than that of a fillet of sole4 ,when the jelly is set1 cut it into rectangles exactly the same size as the prepared dominoes1 and then1 by means of a little melted1 cold jelly1 fix the dominoes of sole to the rectangles just prepared4 ,put some chopped jelly in the centre of the dish1 and on this lay the dominoes in a muddled heap4 #ibb--;,,filets ,,de ,,soles ,,froids ,,dress,s ,,sur ,,mousses ,what ,i pointed out above1 ,i repeat here for the reader's guidance--namely1 that fillets of sole may be prepared after all the recipes given for trout 7,no4 #hac74 ,as the fillets of sole in this dish remain very conspicuous1 it is advisable to keep them very white in the poaching4 ,set them to cool under a light weight1 and decorate them in a way that will be in keeping with the mousse on which they are dished4 ,this mousse is set on a special dish1 as already explained1 and the decorated fillets are laid upon it and covered with melted jelly4 ,for the variation of mousses1 see the table given under ,no4 #hae4 #ibc--,,turbot ,turbot is generally served boiled1 accompanied by freshly cooked1 floury potatoes1 and the cases are exceptional when1 cooked in this way1 it is dished with any other garnish4 ,all fish sauces may be served with turbot4 ,when1 for the sake of variety1 or in pursuance of the consumer's wishes1 turbot has to be braised or garnished1 it is best to select a medium-sized fish1 i4e41 one weighing from eight to twelve lbs41 thick1 very fleshy1 and white4 ,unless expressly ordered1 it is best to avoid surrounding the piece with its garnish4 ,preferably1 send the latter to the table in a separate dish1 as also the sauce4 ,by this means the service is expedited1 and1 more important still1 the fish is quite hot when it reaches the table4 ,it is granted that the sight of a dish containing a fine1 richly garnished and tastefully arranged piece is flattering to the host1 but it would be a pity that the quality of the fish should thereby suffer1 more particularly as the gourmet is not satisfied with sightliness alone4 ,i explained at the beginning of this chapter1 under 8,boiled ,fish0 7,no4 #ggf and #ggi71 the details relating to this method of cooking1 especially with regard to its application to turbot4 ,for the braising and garnishing of turbot1 the reader is begged to refer to the recipes concerned with chicken-turbot4 ,these recipes may be applied to turbot1 provided the difference in the size of the fish be taken into account in reference to the time allowed for braising and the quantities of the garnishing ingredients4 #ibd--;,,cold ,,turbot ,whether whole or sliced1 cold turbot makes an excellent dish1 if the fish have not been cooked too long beforehand4 ,it will be found that turbot1 especially when sliced1 tends to harden1 crumple1 and lose its flavour while cooling4 ,it is therefore of the greatest importance that the fish should have just cooled after cooking1 and that the cooking-liquor should have barely time to set2 otherwise the evil effects of cooling1 mentioned above1 will surely ensue4 ,when served1 just cooled1 with one of the cold sauces suited to fish1 turbot can vie in delicacy even with such fish as salmon or trout1 which are usually served cold4 #ibe--,,turbotins 7,,chicken-,,turbots7 ,turbotins 7chicken-turbots7 may rank among the most delicate and nicest of fish4 ,their varying sizes allow of their being served either for three1 four1 or ten1 or twelve people2 they are1 moreover1 tender and white1 and they lend themselves to quite a vast number of culinary preparations4 ,they may be served boiled1 like the turbot2 grilled2 la ,meunire2 fried2 au gratin1 like the soles2 or braised1 like the salmon and the trout4 ,they are most often served whole1 garnished and with sauce2 but1 in order to simplify the process1 they may be filleted1 the fillets being poached and dished with a garnish and the selected sauce4 ,whatever be the method of preparing the chicken-turbot1 whether it be boiled1 poached1 or braised1 the spine should always be cut in one or two places4 ,the gash should be just in the middle of the back where the flesh is thickest1 and the fillets on either side of the gash should be partly separated from the bone4 ,the object of this measure is to prevent deformation during the cooking process and1 also1 to precipitate the latter4 #ibf--,,turbotin ,a ,l',,amiral ,gash the back of the fish1 and partly separate the under fillets from the bones4 ,lay it on a grill1 and moisten1 sufficiently to cover it1 with previously-cooked court-bouillon with ,sauterne wine4 ,as soon as the court-bouillon boils1 allow the fish to cook ten or twelve minutes for every two lbs4 of its weight4 ,this done1 drain it2 dish it1 and coat it twice with melted1 red butter4 ,now surround it with the following garnish1 which should be in proportion to the size of the fish1 viz41 little heaps of large mussels and oysters1 prepared la ,villeroy1 and fried at the time of dishing2 small patties of crayfish tails2 large mushroom-heads grooved and cooked1 and slices of truffle4 ,serve1 separately1 7#a7 a timbale of potatoes l'anglaise2 7#b7 ,normande sauce1 combined with one-sixth pint of reduced court-bouillon per quart of sauce1 finished with crayfish butter and seasoned with cayenne4 #ibg--,,turbotin ,a ,l',,andalouse ,cut it in the region of the back2 season it1 and lay it in a deep earthenware dish of convenient size1 liberally buttered4 ,in the case of a chicken-turbot weighing two and one-half lbs41 moisten with one-third pint of white wine and one-quarter pint of fish fumet4 ,finely mince two medium-sized onions1 and toss them in butter until they have acquired a yellow colour4 ,peel1 press and mince three tomatoes1 and add thereto three large1 raw1 sliced mushrooms4 ,cut two mild capsicums into strips4 ,spread the onion on the chicken-turbot2 put the tomatoes and the sliced mushrooms on top1 and upon these arrange the grilled strips of mild capsicum4 ,besprinkle moderately with raspings2 lay one oz4 of butter1 cut into small pieces1 on the top1 and set to cook gently in the oven4 ,allow thirty minutes for the cooking4 ,by reducing the moistening-liquor1 which has perforce absorbed some of the gelatinous properties of the fish1 the leason forms of itself4 #ibh--,,turbotin ,,bonne ,,femme ,for a chicken-turbot weighing from two to two and one-half lbs4 sprinkle on the bottom of a buttered tray one dessertspoonful of chopped shallots1 one pinch of concassed parsley1 and three oz4 of minced mushrooms4 ,cut the chicken-turbot in the back1 and partly separate the fillets from the bone2 lay it on the tray1 and moisten with one-third pint of white wine and one-third pint of fish fumet4 ,cook gently in the oven1 and baste frequently the while4 ,when the chicken-turbot is cooked1 dish it and keep it hot4 ,pour the cooking-liquor into a sautpan2 reduce it to half1 and add three tablespoonfuls of fish velout and three oz4 of butter4 ,cover the fish with this sauce and the garnish1 and glaze quickly4 #ibi--,,turbotin ,,commodore ,poach the chicken-turbot in salted water4 ,prepare the following garnish per one person3--,three potato balls cut to the size of hazel-nuts and cooked l'anglaise2 one medium-sized1 trussed crayfish2 one quenelle of fish2 one small lobster croquette2 and one oyster prepared la ,villeroy4 ,all these products should be treated according to their nature1 and just in time to be ready for the dishing up4 ,a few moments before serving1 drain the turbot2 dish it1 and surround it with the garnish detailed above1 arranged in alternate heaps4 ,serve a ,normande sauce1 finished with anchovy butter1 separately4 #icj--,,turbotin ,,daumont ,proceed exactly as directed under 8,sole ,daumont0 7,no4 #hbc71 taking into account the size of the fish1 and increasing the sauce and the garnishing ingredients accordingly4 #ica--,,turbotin ,,fermi,,re ,sprinkle on the bottom of a buttered tray two minced shallots1 a few roundels of carrot and onion1 some parsley stalks1 thyme1 and bay4 ,lay the chicken-turbot on these aromatics1 and season moderately4 ,for a fish weighing two lbs4 moisten with two-thirds pint of excellent red wine2 add one-half oz4 of butter1 cut into small pieces1 and poach gently1 taking care to baste frequently4 ,meantime toss three oz4 of minced mushrooms in three oz4 of butter4 ,when the turbot is ready1 drain it2 dish it2 surround it with the tossed mushrooms1 and keep it hot4 ,strain the cooking-liquor into a vegetable-pan1 and reduce it to half4 ,thicken it with a piece of manied butter the size of a walnut2 add three oz4 of butter2 pour this sauce over the chicken-turbot and its garnish1 and set to glaze quickly4 #icb--,,turbotin ,a ,,la ,,mode ,,de ,,hollande ,poach the chicken-turbot in salted water4 ,drain it1 dish it1 and upon it lay a lobster cooked in court-bouillon4 ,the shell of the lobster should have been opened along the top of the tail1 and the meat of the tail should have been quickly sliced and returned to its place4 ,send to the table at the same time 7#a7 a timbale of floury potatoes1 freshly cooked l'anglaise2 7#b7 a sauceboat containing egg sauce with melted butter 7,no4 #aag74 #icc--,,turbotin ,,mirabeau ,poach the fish in court-bouillon with ,sauterne wine1 as directed under 8,turbotin l',amiral0 7,no4 #ibf74 ,drain it2 dish it1 and coat it in alternate bands with white wine and ,genevoise sauces4 ,along the lines formed by the meeting of the sauces lay thin strips of anchovy fillets placed end to end4 ,decorate the bands of white sauce with slices of truffle1 and the bands of brown sauce with blanched tarragon leaves4 #icd--,,turbotin ,,parisienne ,poach the fish in court-bouillon with ,sauterne wine4 ,drain it1 dish it1 and round it arrange a border composed of alternate slices of truffles and mushrooms4 ,coat the fish with white-wine sauce1 and surround it with trussed crayfish cooked in court-bouillon4 ,n4,b4--,for fish la ,parisienne1 the garnish of sliced truffles and mushrooms may be set on the dish1 either conspicuously or the reverse2 i4e41 it may be laid round the fish and covered by the sauce1 or arranged in the form of an oval on the fish after the latter has been sauced4 ,in either case the slices of truffles and mushrooms should be laid alternately4 #ice--,,turbotin ,r,,gence ,poach the chicken-turbot in a sufficient quantity of previously-prepared court-bouillon with ,chablis wine4 ,for a fish weighing three lbs4 7enough for ten people71 prepare the following garnish3--,twenty small spoon-moulded quenelles of whiting forcemeat with crayfish butter2 ten poached oysters 7cleared of their beards72 ten small mushroom-heads 7very white72 ten truffles in the shape of olives1 and ten poached slices of milt4 ,drain the chicken-turbot just before dishing it1 and slip it on to a dish4 ,surround it with the garnish detailed above1 arranged in alternate heaps1 and serve a ,normande sauce1 finished with two tablespoonfuls of truffle essence per pint1 separately4 #icf--,,turbotin ,,souffl ,a ,,la ,,reyni,,re ,lay the chicken-turbot on its belly1 and make two gashes in its back1 on either side of the spine1 from the head to the tail4 ,completely separate the fillets from the bones2 cut the spine at both ends2 carefully raise it from the underlying1 ventral fillets1 and entirely remove it4 ,season the inside of the fish1 and garnish it with enough fish mousseline forcemeat to give it a rounded appearance4 ,close in the forcemeat by drawing the two separated fillets over it2 turn the piece over1 and lay it on a well-buttered1 deep1 oval dish1 the size of which should be in proportion to that of the chicken-turbot4 ,poach it gently1 almost dry1 with lid on1 in fish fumet and the cooking-liquor of mushrooms mixed1 i4e41 two-thirds pint of the one and one-third pint of the other4 ,this done1 dish it carefully1 and lay a row of grooved and white mushroom-heads down the centre of it4 ,on either side put some very white1 poached milt1 alternating the latter with whole anchovy fillets1 in such wise as to form an oval enframing the row of mushrooms4 ,send to the table1 separately1 a sauce composed of ,soubise cullis and white-wine sauce1 in the proportion of one-third and two-thirds respectively1 combined with the reduced cooking-liquor of the chicken-turbot4 #icg--,,turbotin ,,feuillantine ,stuff the chicken-turbot after the method described in the preceding recipe1 but substitute lobster mousseline forcemeat for that mentioned above4 ,poach as directed above1 and dish4 ,coat the fish with lobster butter1 made as red as possible1 from the carcass of the lobster whose meat has been used for the forcemeat4 ,from head to tail and down the centre of the fish lay a row of fine slices of truffle1 letting them overlap each other slightly4 ,frame the row of truffle with two lines of very white1 poached oysters1 so placed as to form a regular oval4 ,send to the table1 separately1 a fine ,bchamel sauce seasoned with cayenne4 #ich--;,,cold ,,chicken-,,turbot ,my remarks relative to cold turbot apply here with even greater force1 for chicken-turbots are particularly well suited to cold dishing4 ,the chicken-turbots to be served cold should not be too small2 the best for the purpose would be those weighing four lbs4 or more4 ,in dismissing the subject ,i can but recommend cold chicken-turbot as a dish admitting of the most tasteful arrangement and decoration4 ,,lobster 7,,homard7 ,whereas the ordinary lobster is a very favourite dish with ,english gourmets1 the spiny kind has scarcely any vogue4 ,this is no doubt accounted for by the fact that the former is not only very plentiful1 but also of excellent quality1 while the latter is comparatively scarce4 #ici--;,,homard ,a ,l',,am,,ricaine ,the first essential condition is that the lobster should be alive4 ,sever and slightly crush the claws1 with the view of withdrawing their meat after cooking2 cut the tail into sections2 split the carapace in two lengthwise1 and remove the queen 7a little bag near the head containing some gravel74 ,put aside1 on a plate1 the intestines and the coral1 which will be used in the finishing of the sauce1 and season the pieces of lobster with salt and pepper4 ,put these pieces into a sautpan containing one-sixth pint of oil and one oz4 of butter1 both very hot4 ,fry them over an open fire until the meat has stiffened well and the carapace is of a fine red colour4 ,then remove all grease by tilting the sautpan on its side with its lid on2 sprinkle the pieces of lobster with two chopped shallots and one crushed clove of garlic2 add one-third pint of white wine1 one-quarter pint of fish fumet1 a small glassful of burnt brandy1 one tablespoonful of melted meat-glaze1 three small1 fresh1 pressed1 and chopped tomatoes 7or1 failing fresh tomatoes1 two tablespoonfuls of tomato pure71 a pinch of concassed parsley1 and a very little cayenne4 ,cover the sautpan1 and set to cook in the oven for eighteen or twenty minutes4 ,this done1 transfer the pieces of lobster to a dish2 withdraw the meat from the section of the tail and the claws1 and put them in a timbale2 set upright thereon the two halves of the carapace1 and let them lie against each other4 ,keep the whole hot4 ,now reduce the cooking-sauce of the lobster to one-third pint2 add thereto the intestines and the chopped coral1 together with a piece of butter the size of a walnut2 set to cook for a moment1 and pass through a strainer4 ,put this cullis into a vegetable-pan2 heat it without letting it boil1 and add1 away from the fire1 three oz4 of butter cut into small pieces4 ,pour this sauce over the pieces of lobster which have been kept hot1 and sprinkle the whole with a pinch of concassed and scalded parsley4 #idj--;,,homard ,a ,,la ,,bordelaise ,section the live lobster as directed above4 ,stiffen the meat and colour the carapace in a sautpan with two oz4 of clarified butter4 ,when the meat is quite stiff and the carapace is red1 pour away two-thirds of the butter4 ,then add two tablespoonfuls of chopped shallots1 a crushed piece of garlic the size of a pea1 one-sixth pint of white wine1 three tablespoonfuls of burnt brandy1 and reduce the whole to half4 ,complete with one-half pint of fish fumet1 one-third pint of maigre ,espagnole1 one-quarter pint of tomato sauce1 one small faggot1 one pinch of salt1 and a very little cayenne4 ,put the lid on1 and set to cook for one-quarter hour4 ,take the meat from the sections of the tail and the claws1 as in the case of the preparation l'amricaine2 put these into a small sautpan1 and keep them hot4 ,add the intestines and the chopped coral1 reduce the sauce to one-third pint2 pass it through a strainer1 and pour it over the pieces of lobster4 ,heat the whole without boiling2 add a few drops of lemon juice1 two and one-half oz4 of butter cut into small pieces1 and one-half tablespoonful of chopped chervil and tarragon1 and stir over the stove with the view of thoroughly mixing the whole4 ,dish as directed in the preceding recipe4 #ida--;,,homard ,,bouilli ,a ,,la ,,hollandaise ,cook the lobster in a court-bouillon 7,no4 #afc71 allowing twenty minutes for a specimen weighing two lbs4 ,as soon as the lobster is cooked1 drain it2 split it in two lengthwise without completely severing the two halves2 lay it on a long dish covered with a napkin1 and surround it with very green1 curled-leaf parsley4 ,serve with it1 at the same time1 a timbale of floury potatoes freshly cooked l'anglaise1 and a sauceboat of melted butter4 #idb--;,,homard ,a ,,la ,,broche ,select a lobster that seems full of life1 and1 after killing it1 fix it on the spit4 ,put into the dripping-pan six oz4 of butter1 one-half bottle of champagne1 salt1 and peppercorns4 ,in order to cook it to perfection1 frequently baste it with this mixture1 and allow one hour before a red fire for a specimen weighing three lbs4 ,it may be dished with two accompaniments3-- #a4 ,a hot ravigote sauce combined with the gravy of the lobster1 from which all grease has been removed4 #b4 ,strain the contents of the dripping-pan 7cleared of all grease7 through a fine sieve2 reduce it by a quarter over a brisk fire2 add three tablespoonfuls of meat-glaze1 two tablespoonfuls of ,worcestershire sauce1 and a little chopped parsley1 and finish this sauce with three oz4 of butter and a few drops of lemon juice4 #idc--;,,homard ,,cardinal ,plunge the live lobster into boiling court-bouillon1 and cook it after the manner directed under 8,homard la ,hollandaise0 7,no4 #ida74 ,the moment it is cooked1 cut it in two lengthwise2 withdraw the meat from the tail1 slice it1 and keep it hot in a little ,cardinal sauce4 ,disconnect the claws2 open them sideways1 and withdraw all their meat without breaking them4 ,cut the withdrawn meat into dice1 as also the creamy parts from the carapace1 and add thereto their weight of cooked mushrooms and half that quantity of truffles--both of which products should also be in dice4 ,thicken this salpicon with a few tablespoonfuls of lobster sauce1 and spread it in even layers on the bottom of each half-carapace4 ,reserve1 however1 two tablespoonfuls of it for garnishing the emptied claws4 ,upon the salpicon lay the slices of lobster1 kept hot1 alternating these with fine slices of truffles4 ,set the two half-carapaces1 thus garnished1 on a dish1 and wedge them upright by means of the two claws4 ,coat the slices and the claws with ,cardinal sauce2 sprinkle with grated cheese and melted butter2 set to glaze quickly in a fierce oven or at the salamander1 and serve instantly4 #idd--;,,homard ,,clarence ,cook the lobster in court-bouillon1 and drain it as soon as it is done4 ,when it is only lukewarm1 split it open lengthwise2 take the meat from the tail2 slice it1 and keep it hot in a vegetable-pan with a few drops of fish fumet or the cooking-liquor of mushrooms4 ,remove the remains of meat and the creamy parts from the carapace2 pound the two former together with two tablespoonfuls of cream2 strain through a fine sieve1 and add to the resulting cullis one-half pint of ,bchamel sauce with curry4 ,garnish the two half-carapaces1 two-thirds full1 with rice l',indienne2 set the slices of lobster on this rice1 intercalating them with slices of truffle2 coat thinly with the prepared ,bchamel sauce1 and set the two garnished and sauced half-carapaces on a long1 hot dish4 ,send to the table1 at the same time1 a sauceboat containing ,bchamel with curry4 #ide--;,,homard ,a ,,la ,,cr,,me ,proceed as for 8,homard la ,new-burg cru0 7,no4 #idh71 but swill with brandy only1 and add1 immediately1 four oz4 of fresh1 peeled truffles cut into slices4 ,moisten1 almost sufficiently to cover1 with very fresh1 thin cream2 season with salt and cayenne1 and cook the lobster4 ,then take the meat from the carapaces1 and put it into a timbale2 reduce the cream to one-third pint1 and mix therewith three tablespoonfuls of melted1 white meat-glaze and a few drops of lemon juice4 ,strain this sauce through muslin1 and pour it over the pieces of lobster4 #idf--;,,homard ,,grill ,for this purpose1 the lobster may be taken raw1 but it is better1 first1 to have it three-parts cooked in court-bouillon4 ,now split it into two lengthwise2 sprinkle it with melted butter1 and set it on the grill for its cooking to be completed4 ,treated thus1 the meat of the lobster does not harden as when it is grilled raw4 ,dish the grilled lobster on a napkin or on a drainer1 after having broken the shell of the claws in order to facilitate the withdrawal of the meat1 and surround with curled-leaf parsley4 ,serve a 8,devilled sauce ,escoffier10 or any other sauce suited to grilled fish1 with the lobster1 but remember that the first-named sauce is the fittest that could be found for this particular dish4 #idg--;,,homard ,a ,,la ,,mornay1 otherwise ,,au ,,gratin ,proceed in all points as directed under 8,homard ,cardinal0 7,no4 #idc71 but substitute ,mornay sauce for ,cardinal4 ,homard la ,new-burg ,this dish may be prepared in two ways--with raw lobster and with the latter cooked some time beforehand4 ,the second way is the more correct1 but the first1 which is less troublesome to prepare1 is more suited to the work of large establishments4 #idh--;,,homard ,a ,,la ,,new-,,burg 7with raw lobster7 ,cut up the live lobster1 and fry it in oil and butter as explained under 8,homard l',amricaine40 ,when the pieces of lobster are stiffened and coloured1 clear them of all grease2 swill the sautpan with one tablespoonful of burnt brandy and one-half pint of ,marsala4 ,reduce by a third2 season1 and add two-thirds pint of cream and one-sixth pint of fish fumet4 ,cover and set to cook for fifteen minutes4 ,take out the pieces of lobster2 withdraw the meat therefrom1 and keep it hot in a covered timbale4 ,thicken the sauce with the reserved intestines and coral of the lobster1 which should be chopped in combination with one oz4 of butter4 ,set to boil a second time2 rub the sauce through tammy1 and pour it over the pieces of lobster4 #idi--;,,homard ,a ,,la ,,new-,,burg 7with the lobster cooked7 ,cook the lobster in court-bouillon4 ,remove the shell from the tail2 take the meat therefrom1 and cut it into regular slices4 ,lay these slices in a liberally-buttered sautpan1 season strongly1 and heat the slices on both sides until the outside membrane acquires a fine red colour4 ,moisten with enough ,madeira to almost cover the slices1 and reduce the moistening almost entirely4 ,when dishing up1 pour a leason1 composed of one and one-quarter pints of cream and two egg-yolks1 over the slices4 ,stir gently on the side of the fire until the thickening has been effected by the cooking of the egg-yolks1 and serve in a lukewarm timbale4 #iej--;,,homard ,a ,,la ,,palestine ,cut up the live lobster and toss it in butter with a mirepoix prepared in advance1 as for crayfish intended for potage bisque4 ,moisten with two-thirds pint of white wine1 one pint of fish fumet1 and three tablespoonfuls of burnt brandy4 ,cover and cook for fifteen minutes4 ,now detach the sections of the tail and the claws2 withdraw the meat from them1 and keep them hot in a small covered saucepan with a little butter4 ,pound the carapace and remains of the lobster in a mortar2 fry them in four tablespoonfuls of very hot oil1 and add thereto an ordinary mirepoix1 cut very fine4 ,moisten with the cooking-liquor of the lobster1 and set to cook for one-quarter hour4 ,strain through muslin2 leave to stand for five minutes1 that the oil may rise to the surface1 and then completely remove it4 ,reduce this liquid to one-quarter pint2 thicken it with the reserved creamy parts of the lobster1 rubbed through tammy1 and two tablespoonfuls of fish velout1 and finish this sauce with two and one-half oz4 of curry butter4 ,arrange a border of pilaff rice 7,no4 #bbee7 on the dish intended for the lobster2 set the pieces of lobster1 kept hot1 in the centre1 and coat these with a few tablespoonfuls of curry sauce4 ,serve the remainder of the sauce separately4 #iea--,,mousselines ,,de ,,homard ,in the matter of crustaceans1 the term mousse stands1 as a rule1 for a cold preparation1 whereas the term mousseline is only applied to warm dishes4 ,the special mousselines or quenelles of lobster are made with a mousseline forcemeat1 the recipe for which ,i gave under ,no4 #aie4 ,this forcemeat is prepared with the raw meat of the lobster4 ,as with the other crustaceans1 their meat produces forcemeat which is somewhat too flimsy to be spoon-moulded1 and it is preferable to poach it in special well-buttered quenelle- or dariole-moulds4 ,mousselines are poached under cover in a moderate oven4 ,all the garnishes and sauces given in respect of salmon mousselines may be applied here4 ,the reader will therefore refer to3-- ,mousselines de ,saumon ,alexandra 7,no4 #gih74 ,mousselines de ,saumon la ,tosca 7,no4 #gii74 #ieb--,,souffl,s ,,de ,,homard ,for lobster souffls the same forcemeat is used as for the mousselines2 but1 unlike the latter1 it is poached in the half-carapaces of the lobster1 the meat of which has served in its preparation4 ,the procedure is as follows3--,first cook the two half-carapaces carefully1 that they may not lose their shape in the process4 ,after having drained and dried them1 fill them with mousseline forcemeat and surround them with strong1 buttered paper1 which should be tied on with string1 and should overreach the edges of the carapaces by one inch4 ,the object of this measure is to prevent the forcemeat from spilling during the poaching4 ,lay the two garnished carapaces on a tray containing just enough boiling water to moisten its whole surface4 ,put the tray in a moderate oven or in a steamer1 and allow from fifteen to twenty minutes for the souffl to poach4 ,this done1 carefully drain the two carapaces2 remove the paper holding in the forcemeat2 dish them on a napkin1 and surround them with bunches of very green1 curled-leaf parsley4 ,serve separately a sauce in keeping with the preparation2 i4e41 a ,normande1 a ,white-wine1 a ,diplomate1 or a ,bchamel finished with lobster butter1 c4 ,n4,b4--,the above constitutes the model-recipe of lobster souffl1 and ,i need scarcely point out that the latter may be varied almost indefinitely in accordance with the fancy of the cook and the taste of the consumer4 ,thus the forcemeat may be garnished with truffles in dice1 slices of lobster1 milt1 or poached oysters1 c41 which garnishes may also be laid on the souffl when it is finished4 ,i therefore leave to the operator1 who should now see his way quite clearly1 the task of imagining the various possible combinations1 a description of which would but unnecessarily delay the progress of this work4 #iec--;,,cold ,,lobster ,,with ,,various ,,sauces ,cook the lobster in court-bouillon1 and let it cool in the latter4 ,drain it1 sever the claws1 and break them open in order to withdraw their meat4 ,split the lobster into two lengthwise1 remove the intestines and the queen1 and dish it on a napkin4 ,lay the claws on either side of it1 and surround it either with curled-leaf parsley or with a few hearts of lettuce4 ,send to the table separately one of the derivative sauces of the ,mayonnaise 7,nos4 #abb to #acb74 #ied--;,,aspic ,,de ,,homard ,under 8,aspic de filets de soles0 7,no4 #iae71 ,i pointed out the preparatory principles of an aspic2 in this case1 therefore1 ,i shall only refer to the various details very cursorily4 ,let a thin coating of white fish jelly set on the bottom of an aspic-mould incrusted in ice4 ,the reader is reminded of the great care that must be observed in the preparation of an aspic jelly1 that the latter be limpid1 succulent1 and just sufficiently firm not to break when withdrawn from the mould4 ,decorate the bottom of the mould with bits of truffle1 poached white of egg1 lobster coral1 capers1 and tarragon leaves4 ,the decorative design cannot be described2 it must be left to the taste and fancy of the operator2 all ,i can urge is that it be as regular and symmetrical as possible4 ,fix the decoration by means of a few drops of jelly2 then cover the whole with a thickness of one inch of the same jelly1 and leave the latter to set4 ,upon this layer of jelly arrange rows of thin slices of lobster meat and slices of truffles placed alternately and slightly overlapping4 ,now add enough jelly to cover these slices1 and continue filling up the mould with varying layers consisting respectively of jelly 7one inch thick7 and the slices above described4 ,when about to serve1 dip the mould in hot water2 dry it1 and turn out the aspic upon a dish covered with a napkin4 #iee--;,c,,telettes ,,de ,,homard ,,arkangel ,prepare a salpicon of lobster meat in dice combined with its weight of caviare1 the whole quantity being in proportion to the number of ctelettes required4 ,thicken the salpicon with an equal quantity of lobster mousse 7,no4 #ief71 and at once garnish some moderately oiled cutlet-moulds with the preparation4 ,as soon as the latter has set1 turn out the cutlets2 coat them with a fish chaud-froid sauce1 finished with lobster butter2 and deck each with a fine1 grooved slice of truffle4 ,glaze them with cold melted jelly1 and keep them in the cool until required to be served4 ,arrange them in a circle on a round dish2 garnish the centre with chopped white jelly1 and serve a ,russian salad separately4 #ief--,,mousse ,,de ,,homard ,cook the lobster in a few tablespoonfuls of previously-prepared fine mirepoix1 one half-bottle of white wine1 and a small glass of burnt brandy4 ,leave to cool in the cooking-liquor4 ,now split the lobster in two1 with the view of withdrawing its meat4 ,finely pound the latter while adding thereto1 little by little1 one-third pint of cold fish velout per lb4 of meat4 ,rub through a sieve2 put the resulting pure in a vegetable-pan lying on ice1 and stir for a few minutes4 ,this done1 add a little good fish jelly1 melted and cold1 and one-third pint of barely-whipped cream4 ,taste2 rectify the seasoning1 and warm it slightly with cayenne4 #ieg--,,mousse ,,de ,,homard ,,moul,e ,when the mousse is intended for moulding1 it is well to decorate and 8clothe0 the mould with fish jelly some time in advance4 ,i have already explained that to 8clothe0 a mould with jelly1 all that is needed is to pour therein a few tablespoonfuls of melted jelly1 and then to rock the utensil on ice4 ,by this means a thin even coating sets on the bottom and sides of the mould1 which1 when the moulding is turned out1 swathes the latter in a transparent film4 ,this 8clothing0 of jelly may be made more or less thick1 according to the requirements1 by simply using more or less jelly1 and by proportionately lengthening or shortening the time for rocking the mould4 ,when the mould is clothed1 decorate the sides with large slices of very black truffle dipped in melted jelly1 that they may stick4 ,this done1 fill the receptacle with the prepared mousse 7see the preceding recipe71 and leave to set in the cool4 ,for the turning out of the mould and the dishing of the moulding1 proceed as for the aspic4 #ieh--,,petites ,,mousses ,,de ,,homard ,for these small mousses1 use little cassolettes or silver timbales4 ,first let a thin layer of jelly 7one or two tablespoonfuls1 according to their size7 set on the bottom of each utensil1 and then surround the latter with bands of white paper1 the ends of which should be stuck together1 and should reach one inch above the brims of the cassolettes4 ,the preparation of mousse may now be placed in the cassolettes in a sufficient quantity to overflow the brims1 so that1 when the paper is removed1 their appearance is that of small souffls4 ,when the cassolettes have been garnished1 put them aside on ice or in a refrigerator until they are served4 #iei--;,,homard ,a ,,la ,,grammont ,split the lobster open lengthwise down the middle4 ,withdraw the meat from the tail2 trim it1 and cut it into regular collops4 ,coat the latter again and again with aspic jelly1 that they may be well covered with it2 decorate each with a slice of truffle1 and glaze it with the same aspic4 ,also coat with jelly as many very white poached and dried oysters as there are collops4 ,now take the creamy parts and the meat of the claws1 and pound them finely with one tablespoonful of cold ,bchamel sauce2 rub through a sieve1 and1 with the resulting pure combined with melted fish jelly and cream 7see lobster mousse ,no4 #ief71 prepare a mousse 8au paprika0 of a decided pink colour4 ,fill the two half-carapaces to their edges with this mousse1 and leave it to set on ice4 ,when about to serve1 lay the collops1 glazed with jelly1 upon this mousse1 and place an oyster between each pair4 ,dish the two garnished half-carapaces1 back to back1 upon a napkin1 and put the heart of a lettuce in the middle1 and a bunch of curled-leaf parsley at either end4 ,serve a mayonnaise or other cold sauce separately4 #ifj--;,,homard ,a ,,la ,,parisienne ,tie a lobster to a little board2 stretch out its tail to the fullest extent2 cook it in court-bouillon1 and leave it to cool in the latter4 ,when it is quite cold1 with the help of scissors1 carefully cut a strip of the shell from the back of the head to the tail4 ,the aperture left by the removed strip of shell ought to be sufficiently wide to allow of the meat of the tail being removed without breaking it4 ,having emptied the tail1 refill it with salad leaves1 and return the strip of shell 7upside down7 to its place4 ,cut the meat of the tail into even collops1 and lay on each a roundel of truffle stamped out with the fancy-cutter1 and dipped in half-melted jelly4 ,then coat these slices1 which should be on a dish1 again and again1 with cold melted jelly until they are well covered with it4 ,now break the claws and remove their meat1 as also that remaining in the carapace1 and cut both meats into dice4 ,take the creamy parts1 and rub them through a sieve4 ,prepare a small vegetable salad2 add thereto the meat dice1 and cohere the two with a mayonnaise sauce combined with melted jelly and the creamy parts rubbed through a sieve4 ,when the salad begins to set1 owing to the jelly contained in the mayonnaise1 garnish twelve small artichoke-bottoms with it1 arranging the salad in them in pyramid form4 ,set a bit of truffle on each pyramid1 and sprinkle the salad with melted fish jelly in order to make it glossy4 ,dishing4--,dish the lobster on a cushion of buttered bread on which a julienne of lettuce has been stuck1 or on one of carved rice4 ,the cushion should have the shape of a wedge1 in order that the lobster may lie at an angle of about #de1 with its head raised1 when laid upon it4 ,arrange the slices 7slightly overlapping one another7 along the back of the lobster1 beginning at its head with the smallest of them1 and progressing down towards the tail1 gradually increasing their size4 ,surround the lobster alternately with artichoke-bottoms garnished with salad1 and quartered hard-boiled eggs1 or halved hard-boiled eggs 7set upright with their yolks facing outwards74 ,border the dish with very clear jelly in large cubes or triangles1 etc4 #ifa--;,,homard ,a ,,la ,,russe ,proceed exactly as above with regard to the cooking of the lobster1 the extraction of the meat1 and the cutting of it into slices4 ,coat the slices with mayonnaise sauce combined with melted jelly2 or1 better still1 with a white fish chaud-froid sauce combined with the lobster's creamy parts rubbed through a sieve4 ,decorate each slice with a bit of coral and two little chervil leaves2 coat them again and again with cold melted aspic1 and put them aside in the cool4 8,clothe0 ten dariole-moulds1 and decorate the bottom of each with a slice of truffle4 ,also prepare ten hard-boiled eggs4 ,prepare a ,salade ,russe 7without meat72 add to this the remains of the lobster meat cut into dice1 and thicken with mayonnaise and melted aspic1 mixed4 ,with this thickened salad fill the dariole-moulds1 and leave to set in the cool4 ,dishing4--,set the lobster on a cushion1 after the manner of the preceding recipe4 ,trim the slices1 and lay them1 as before1 on the lobster's back1 taking care to graduate their sizes4 ,surround the lobster with the small moulded salads1 and alternate these with the hard-boiled eggs4 ,the latter should be cut in two at a point one-third of their height above their base2 their yolks should be removed1 the space filled with caviare moulded to the form of a pyramid1 and1 this done1 the eggs should be set upright4 ,border the dish with roundels of very clear fish jelly1 stamped out by a fancy-cutter1 and lay a bit of truffle upon each4 ,n4,b4--7#a7 ,the moulds of salad must1 of course1 be dipped in hot water before being turned out4 7#b7 ,the lobster may also be served 8 la ,nva10 8 la ,moscovite10 8 la ,sibrienne10 c41 but these preparations are only minor forms of 8,homard la ,russe0 under different names4 ,changes may be effected in the preparation by altering the constituents of the salad and its dishing4 ,it may1 for instance1 be made in small cucumber or beetroot barquettes1 while the caviare1 instead of being laid in hard-boiled eggs1 may be served in little pleated cases4 ,as these preparations1 however1 are based neither on fixed principles nor on classical rules1 ,i shall refrain from giving them4 #ifb--,,mayonnaise ,,de ,,homard ,proceed as for ,mayonnaise de ,saumon--that is to say1 garnish the bottom of a salad-bowl with ciseled lettuce leaves1 and season them moderately4 ,upon this salad lay the remains of the lobster1 and upon the latter place the thin slices of the tail4 ,cover with mayonnaise sauce1 and decorate with strips of anchovy fillets1 capers1 olives1 hard-boiled eggs1 roundels of pink radishes1 the hearts of lettuce1 c4 ,n4,b4--,i have already pointed out the futility of prescribing a decorative design4 ,as a rule1 the matter is so intimately connected with the taste and fancy of the individual1 and the products used for the purpose lend themselves to such indefinite variation1 that ,i prefer merely to enumerate these products1 and to leave the question of their arrangement to the artistic ingenuity of the operator4 #ifc--,,salade ,,de ,,homard ,see 8,salade de ,saumon0 7,no4 #haj74 ,as the preparation and seasoning of the latter are identical with those of the dish under consideration1 all that is needed is to replace the salmon of recipe ,no4 #haj by the collops of lobster4 ,spiny ,lobsters4 7,langouste47 ,all culinary preparations dealing with lobsters may be adapted to spiny lobsters4 ,there is1 therefore1 no need to repeat them here4 ,of the cold recipes1 two are much better suited to the spiny than to the ordinary kind1 though1 as they are used for both specimens1 ,i gave them earlier in the book4 ,the two recipes referred to are3-- #ifd--,,langouste ,a ,,la ,,parisienne2 see ,,lobster1 recipe #ifj4 #ife--,,langouste ,a ,,la ,,russe2 see ,,lobster1 recipe #ifa4 ,crayfish4 7crevisses47 ,when crayfish are prepared after one of the recipes most commonly used on the ,continent1 i4e41 whole1 they are not much relished in ,england4 ,this is doubtless accounted for by the fact that ladies1 dining in evening dress1 find them somewhat difficult to manage4 ,they are therefore only served in the form of an aspic1 a mousse1 mousselines1 timbales1 c41 or as the garnish of some other fish2 for in all these cases they are shelled4 ,be all this as it may1 ,i give below the various recipes relating to them1 and from among these it ought to be possible to choose one which will meet the requirements of any particular case4 #iff--;,,crevisses ,a ,,la ,,bordelaise ,n4,b4--,whatever be their mode of preparation1 crayfish should always be thoroughly cleansed and cleared of their intestines1 the extreme end of which is to be found under the middle of the tail4 ,in order to remove the intestines1 take the telson or tail-segment between the point of a small knife and the thumb1 and pull gently4 ,if this were not done1 the intestines1 especially in the breeding season1 might render the crayfish disagreeably bitter4 ,as soon as their intestines have been removed1 the crayfish should be set to cook1 otherwise1 i4e41 if they be left to wait1 their juices escape through the anal wound1 and they empty4 ,for twelve crayfish1 after having cleaned and eviscerated them1 put them into a vegetable-pan with one tablespoonful of very fine mirepoix1 completely cooked beforehand1 and two-thirds oz4 of butter4 ,toss them over an open fire until the shells have acquired a fine1 red colour4 ,moisten with three tablespoonfuls of burnt brandy and one-quarter pint of white wine2 reduce by a third1 and complete with one tablespoonful of ,espagnole1 two tablespoonfuls of fish fumet1 the same quantity of tomato pure1 and one spoonful of special mirepoix 7,no4 #bbi74 ,put the lid on1 and set to cook for ten minutes4 ,dish the crayfish in a timbale2 reduce the sauce by a quarter1 and finish it with a few drops of meat glaze1 one oz4 of butter1 a very little cayenne1 chopped chervil1 and tarragon4 ,pour this over the crayfish1 and serve instantly4 #ifg--;,,crevisses ,a ,,la ,,marini,,re ,in the case of twelve crayfish1 toss them in two-thirds oz4 of butter over an open fire1 until the shells are of a fine red4 ,season with salt and pepper2 add two finely chopped shallots1 a bit of thyme and a bit of bay2 moisten with one-third pint of white wine2 cover2 cook for ten minutes1 and dish in a timbale4 ,reduce the cooking-liquor to half2 thicken with two tablespoonfuls of fish velout2 finish the sauce with one oz4 of butter1 and pour it over the crayfish4 ,sprinkle with a pinch of chopped parsley1 and serve at once4 #ifh--;,,crevisses ,a ,,la ,,nage ,for twelve crayfish1 ten minutes beforehand prepare a court-bouillon of one-half pint of white wine1 one-quarter pint of fish fumet1 a few roundels of carrot and onion1 one stalk of parsley cut into dice1 a small pinch of powdered thyme and bay1 and a very little salt and cayenne pepper4 ,put the crayfish into the boiling court-bouillon2 cover1 and leave to cook for ten minutes1 taking care to toss the crayfish from time to time4 ,when about to serve1 pour the crayfish with the court-bouillon and the aromatics into a timbale4 #ifi--;,,crevisses ,a ,,la ,,li,,geoise ,cook the crayfish in court-bouillon as explained in the preceding recipe4 ,dish them in a timbale1 and keep them hot4 ,strain the court-bouillon2 reduce it by a quarter2 add one oz4 of butter1 and pour it over the crayfish4 ,sprinkle with a pinch of concassed parsley4 #igj--,,mousselines ,d',,crevisses ,what ,i said with reference to 8,mousseline de ,homard0 7,no4 #iea7 applies perfectly here1 and my remarks relative to the variation of the garnishing ingredients1 which are the same as those in ,no4 #iea1 also hold good4 #iga--,,timbale ,,de ,,queues ,d',,crevisses ,a ,,la ,,nantua ,for ten people prepare 7#a7 a shallow timbale crust1 and a cover decorated with a design of leaves or some other ornamental treatment2 7#b7 toss sixty crayfish in butter with two tablespoonfuls of very fine mirepoix cooked in butter beforehand4 ,when the crayfish are of a distinct red1 moisten with one glass of white wine and three tablespoonfuls of burned brandy2 season with salt and cayenne pepper2 cover them1 and keep them on the side of the fire for ten minutes1 taking care to toss them again from time to time2 7#c7 shell the tails and put them into a small saucepan with twenty small quenelles of whiting forcemeat1 finished with crayfish butter2 fifteen small1 grooved mushrooms1 cooked and very white1 and three oz4 of truffles in slices4 ,add a few drops of the mushroom cooking-liquor to this garnish1 and keep it hot2 7#d7 pound the remains and carcasses of the crayfish very finely2 add two-thirds pint of cream sauce to the resulting pure2 rub it through tammy1 and add it to the garnish2 7#e7 when about to serve1 pour this garnish into the timbale crust1 which should be very hot1 and deck the top with a crown of fine slices of very black truffle4 ,close the timbale with its cover1 and dish it on a napkin4 #igb--,,souffl ,d',,crevisses ,a ,,la ,,florentine ,make a preparation of ,souffl au ,parmesan 7,no4 #bbie;a7 combined with two tablespoonfuls of crayfish cream per pint4 ,the cream is prepared after the manner of lobster cream 7,no4 #bie74 ,put this preparation in a buttered timbale in alternate layers separated by litters of sliced truffle and crayfish tails4 ,cook the souffl after the manner of an ordinary one4 #igc--,,souffl ,d',,crevisses ,l,,opold ,,de ,,rothschild ,prepare a souffl as above1 and add thereto a bare tablespoonful of freshly-cooked asparagus and slices of truffle1 and crayfish tails placed between the layers of the souffl preparation4 ,cook as above4 #igd--,,souffl ,d',,crevisses ,a ,,la ,,pi,,montaise ,this is identical with ,no4 #igb1 except that the ordinary truffles are replaced by shavings of ,piedmont truffles4 #ige--;,,aspic ,,de ,,queues ,d',,crevisses ,a ,,la ,,moderne ,cook twelve fine crayfish in accordance with the directions under ,no4 #iff1 but substitute champagne for the white wine4 ,shell the tails2 trim them evenly2 cut them in two lengthwise1 and keep them in the cool until they are wanted4 ,remove the creamy parts from the carapaces of the crayfish2 add the trimmings of the tails1 the meat from the claws1 and the mirepoix in which the crayfish have cooked4 ,pound the whole very finely in a mortar1 and rub it through a sieve4 ,put the resulting pure in a receptacle2 add thereto one-quarter pint of very cold1 melted aspic1 and three tablespoonfuls of barely beaten cream4 ,leave this preparation to settle4 ,trim the crayfish carapaces2 fill them with a little prepared mousse1 and decorate each carapace with a small roundel of truffle4 ,put the remainder of the mousse in the middle of a little crystal bowl1 and mould it to the shape of a cone1 narrow towards the base1 and as high as possible4 ,arrange the garnished crayfish carapaces on their backs in the bowl around the cone of mousse1 and set some crayfish tails in superposed rings up the cone4 ,the crayfish tails should be dipped in half-melted jelly1 that they may stick fast to the cone4 ,lay a small1 very round truffle on the top of the cone to complete the decoration4 ,this done1 coat the whole again and again by means of a spoon with half-melted1 succulent1 clear fish jelly1 and incrust the timbale in a block of ice1 or set it amidst the latter broken up4 #igf--,,mousse ,d',,crevisses ,for ten people cook thirty crayfish as for potage ,bisque4 ,this done1 remove the tails1 and reserve a dozen fine carapaces4 ,finely pound the remainder1 together with the mirepoix in which the crayfish have cooked1 and add thereto one-half oz4 of butter1 one oz4 of red butter 7,no4 #adb71 one-quarter pint of cold fish velout1 and six tablespoonfuls of melted fish jelly4 ,rub through tammy1 and put the resulting pure in a saucepan2 stir it over ice for two or three minutes2 add three-quarters pint of half-beaten cream1 and the crayfish tails cut into dice or finely sliced4 ,before beginning to prepare the mousse1 line the bottom and side of a ,charlotte-mould with paper1 that the mousse may be moulded as soon as ready4 ,pour the preparation into the mould1 taking care to reserve enough for the twelve carapaces already put aside1 and put the mousse on ice or in a refrigerator until dishing it4 ,fill the twelve trimmed carapaces with the reserved mousse1 and decorate each with a round slice of truffle4 ,when about to serve1 turn out the mousse on a small1 round cushion of semolina or rice1 one-half inch thick1 lying on a dish4 ,remove all the paper1 and decorate the top of the mousse with a crown of fine slices of truffle dipped in melted jelly1 that they may be glossy4 ,surround the semolina or rice cushion with a border of chopped jelly1 and arrange the garnished carapaces upon this jelly1 setting them almost upright4 ,n4,b4--7#a7 ,instead of being served on a cushion1 the crayfish mousse may be sent to the table in a deep silver dish with a border of chopped jelly1 and surrounded by the garnished carapaces4 ,the utensil is then laid on a flat dish in a bed of broken ice1 or it is incrusted direct in a block of carved ice4 7#b7 ,for the moulding of crayfish mousse1 the mould may be 8clothed0 with fish jelly and decorated with slices of truffle1 as directed under 8,mousse de ,homard moule0 7,no4 #ieg74 ,a mousse prepared in this way may be either dished on a semolina or rice cushion1 or in a deep silver entre dish1 as described above4 #igf;a--,,supr,,mes ,d',,crevisses ,,au ,,champagne ,select forty medium-sized crayfish that seem full of life2 cook them quickly in a highly-seasoned mirepoix1 moistened with one half-bottle of dry champagne4 ,this done1 shell them2 trim their tails1 and keep them in the cool in a small bowl4 ,pound their shells as finely as possible with one-quarter lb4 of fresh butter1 and put the resulting pure in a saucepan1 together with one-half pint of boiling velout containing four or five leaves of gelatine1 and the cooking-liquor of the crayfish passed through a fine strainer4 ,set to boil for a few minutes1 that the remains may exude all their flavour2 rub through tammy over a basin lying on ice1 and whisk the preparation in order to accelerate its cooling4 ,as soon as it begins to thicken1 add one pint of half-whipped cream to it4 ,then pour the whole into a silver or porcelain timbale1 taking care that the utensil be not more than three-quarters full4 ,when the mousse has set1 decorate the surface with the reserved crayfish tails1 to which are added1 as a finish1 bits of truffle and chervil leaves4 ,cover the decoration with a thin coating of easily-melting and amber-coloured fish jelly1 and put the timbale on ice4 ,when about to serve1 incrust it in a block of carved ice1 or place it on a silver dish with broken ice all round4 #igg--,,mousse ,d',,crevisses ,,cardinal ,for ten people cook the crayfish as explained in ,no4 #igf1 but take forty instead of thirty4 ,shell the tails2 trim them and cut them into dice4 ,prepare the mousse in the same way1 but use twice as much red butter4 ,garnish twelve carapaces after the same manner1 and decorate each with a slice of truffle4 ,clothe a dome- or ,charlotte-mould somewhat thickly with jelly2 garnish its bottom and sides with crayfish tails1 previously dipped in half-melted jelly1 and arranged in superposed rows2 and place the crayfish so that the tails of the first row lie to the left1 those of the second row to the right1 and so on4 ,as often as possible1 do this work before preparing the mousse1 in order that the latter may be put into the mould as soon as ready4 ,when about to fill the mould1 add twenty fine slices of truffle to the mousse4 ,dish after one of the two methods directed in the appended note to ,no4 #igj1 and take care to dip the mould quickly into hot water before attempting to turn out its contents4 #igh--,,petits ,,souffl,s ,,froids ,d',,crevisses ,prepare the crayfish mousse as directed under ,no4 #igf1 and replace the fish velout by cold ,bchamel4 ,the addition of sauce is even unnecessary in this case1 and the preparation may be all the more delicate for consisting only of the crayfish cullis and two tablespoonfuls of fish jelly4 ,for the moulding of these small souffls ,i can only repeat what ,i said under 8,petites ,mousses de ,homard0 7,no4 #ieh74 ,let a thin coating of jelly set on the bottom of the small cassolettes or timbales used2 garnish their insides with a band of white paper1 reaching one inch above their brims2 stick the end of this band with a little batter4 ,now garnish the timbales with mousse1 letting it project above their edges to the extent of two-thirds of an inch1 and leave it to set in the cool4 ,when about to serve1 remove the band of paper1 holding in the projecting mousse1 and the appearance of the garnished timbales is exactly that of small1 hot souffls4 ,allow one souffl for each person4 #igi--,,shrimps ,,and ,,prawns 7,crevettes ,grises et ,crevettes ,roses7 ,prawns are chiefly used for hors-d'uvres1 but they may1 nevertheless1 be prepared in ,aspics2 ,mousses2 small cold ,souffls1 c4 ,as regards shrimps1 their use is entirely limited to garnishes1 hors-d'uvres1 and to the preparation of soups1 shrimp butters1 and creams4 ,,oysters4 7,,hu,,tres47 ,though oysters are nicer raw1 there are so many culinary preparations of which they form the leading constituent1 and such a number of garnishing uses to which they may be put1 that ,i feel compelled to mention some of these4 #ihj--;,,hu,,tres ,a ,,la ,,favorite ,poach the oysters 7cleared of their beards7 in their own liquor1 which should have been carefully collected when opening them4 ,clean their hollow shells1 and place them on a tray covered with a layer of salt one-half inch thick4 ,garnish them with ,bchamel2 upon the latter1 in each shell1 lay an oyster decked with a slice of truffle2 cover with the same sauce2 besprinkle with grated ,parmesan and melted butter1 and set to glaze quickly4 ,serve immediately4 #iha--;,,hu,,tres ,,au ,,gratin ,open the oysters2 cut them free1 and lay them in the hollow halves of their shells1 which should be incrusted in a layer of salt covering a tray4 ,on each oyster put a drop of lemon juice1 a pinch of fried bread-crumbs1 a little melted butter1 and a piece of fresh butter the size of a pea4 ,set the gratin to form in a fierce oven or at the salamander1 and serve immediately4 #ihb--;,,hu,,tres ,a ,,la ,,mornay ,poach the oysters1 and allow two per shell4 ,set the hollow shells1 thoroughly cleansed1 on a tray covered with salt4 ,cover the bottom of the shells with ,mornay sauce2 put two poached oysters into each2 cover with the same sauce2 sprinkle with grated cheese and melted butter1 and set to glaze quickly4 ,serve instantly4 #ihc--;,,hu,,tres ,,souffl,,es ,make a preparation of ,souffl au ,parmesan 7,no4 #bbie;a74 ,slightly poach the oysters1 clean their hollow shells1 and set these on a tray covered with kitchen salt4 ,spread a layer of the preparation on each shell2 put an oyster thereon1 and cover the latter with the souffl au ,parmesan4 ,heat the base of the tray on the stove1 and1 when the souffl begins to rise1 put the tray in the oven1 that the souffl may cook and colour at the same time4 ,serve at once4 #ihd--;,,hu,,tres ,a ,,la ,,florentine ,poach the oysters4 ,set their hollow shells on a tray as above2 garnish the bottom of each of these with shredded spinach stewed in butter2 lay an oyster on the spinach in each shell2 cover with ,mornay sauce1 and set to glaze quickly4 ,serve immediately4 #ihe--;,,hu,,tres ,,grill,,es ,open the oysters1 and leave them in their hollow shells2 lay them 7very straight7 on a tray covered with salt1 incrusting them in the latter2 besprinkle with a drop of lemon juice and a little mignonette pepper and put them in a fierce oven1 that their top surfaces may be speedily poached4 ,dish them on a napkin2 pour a coffeespoonful of 8,sauce ,diable ,escoffier0 over each1 and serve directly4 #ihf--,,quenelles ,d',,hu,,tres ,a ,,la ,,reine ,with four oz4 of chicken fillets and six raw oysters1 prepare a mousseline forcemeat in accordance with the directions given under ,no4 #aie4 ,mould this forcemeat1 by means of a tablespoon1 into large quenelles1 in the centre of which lay two cold poached oysters4 ,poach these quenelles after the manner of ordinary mousselines4 ,this done1 drain them on a piece of linen2 arrange them in a circle on a round dish1 and cover them with highly-seasoned ,suprme sauce4 ,decorate each quenelle with a fine slice of truffle1 and garnish the middle of the dish with some asparagus-tops1 cohered with butter4 #ihg--;,,bass 7,bar7 ,this excellent fish is very little known1 and1 consequently1 rarely sought after in ,england4 ,the large specimens are served1 boiled1 with the same kind of sauce as for turbot4 ,the smaller ones are chiefly served la ,meunire or fried4 #ihh--;,,brill 7,barbue7 ,served whole1 brill may be looked upon as the understudy1 as it were1 of the chicken-turbot1 and all the preparations given for the latter may be adapted to the former4 ,if it be preferred filleted1 it may be treated after the recipes given for fillets of sole4 ,hence for brill cooked whole refer to chicken-turbot and the recipes ,nos4 #ibe to #ich1 and for filleted brill see recipes ,nos4 #hfe to #ibb4 #ihi--;,,bloaters ,bloaters1 or herrings partially dried in smoke1 form one of the nicest breakfast dishes4 ,as a rule1 they are simply grilled over a moderate fire4 ,it should be borne in mind that1 as these fish are only partially salted and smoked1 they will not keep very long4 ,,cod4 7,,cabillaud47 ,if cod were less common1 it would be held in as high esteem as salmon2 for1 when it is really fresh and of good quality1 the delicacy and delicious flavour of its flesh admit of its ranking among the finest of fish4 #iij--;,,cabillaud ,,bouilli ,fresh cod is mostly served boiled1 either whole1 in sections1 or in darnes1 and the directions given under 8,the ,boiling of ,fish0 7,no4 #ggf7 apply particularly to this fish4 ,boiled fresh cod is always accompanied by its liver1 poached in salted water1 and very floury potatoes1 boiled at the last minute1 must always be sent to the table with it4 ,served thus with an oyster sauce1 a ,hollandaise sauce1 or melted butter1 fresh cod constitutes a ,relev which would satisfy the most exacting of gourmets4 #iia--;,,cabillaud ,,grill ,cut the fish into slices one inch or two inches thick4 ,season these slices2 dredge them2 sprinkle them copiously with melted butter1 and set them to grill1 remembering to baste them frequently the while with melted butter4 ,serve them on a hot dish2 garnish them with slices of lemon1 and surround with bunches of parsley4 ,send a ,matre-d',htel or ,anchovy butter1 or a grilled-fish sauce to the table with the dish4 #iib--;,,cabillaud ,,frit ,cut some slices of fresh cod1 from one inch to one and one-half inches thick4 ,season them1 treat them l'anglaise1 and fry them sufficiently to allow of their being well cooked all through4 ,dish them on a napkin with fried parsley and lemon1 and send a butter sauce 7,no4 #ff71 a tartare sauce1 or a tomato sauce to the table at the same time as the fish4 #iic--;,,cabillaud ,,cr,,me ,,gratin ,for ten people take two lbs4 of boiled fresh cod divided into small pieces2 clear these of all bones and skin1 and keep them hot in a little of their cooking-liquor4 ,now1 with the necessary quantity of ,duchesse potatoes 7,no4 #bba71 and by means of a piping-bag fitted with a grooved pipe1 lay a border1 one and one-half inches high1 round a dish1 shaping it in such wise that it is thickest at its base4 ,the dish may be either round or oval4 ,carefully gild this border with egg-yolks4 ,this done1 pour a few tablespoonfuls of ,mornay sauce on the dish2 lay thereon the drained pieces of cod1 and cover the latter with enough ,mornay sauce to reach within one-third of an inch of the brim of the border4 ,if more sauce were used1 it would flow over the border during the process of glazing4 ,sprinkle with grated ,parmesan and melted butter2 set to glaze1 and see that the border gets evenly coloured4 ,serve the moment the dish is withdrawn from the oven4 ,n4,b4--,this mode of preparation is not restricted to fresh cod4 ,it may be applied to all other boiled fish--turbot1 chicken-turbot1 brill1 bass1 salmon1 c4 #iid--;,,cabillaud ,a ,,la ,,flamande ,cut the fresh cod into slices one inch thick2 season them with salt1 pepper1 and nutmeg1 and put them in a sautpan or a deep1 liberally-buttered tray4 ,moisten with white wine to the height of the slices2 add chopped shallots and 8fines herbes10 and garnish the fish with roundels of pipped lemon1 peeled to the pulp4 ,set to boil1 and then poach in the oven for twelve minutes4 ,place the slices on a dish2 thicken their cooking-liquor with crushed biscotte2 cook it for five minutes2 pour it over the slices1 and serve4 #iie--;,,cabillaud ,a ,,la ,,portugaise ,for ten people1 cut five slices of fresh cod1 each weighing one-half lb41 and season them with salt and pepper4 ,put these slices into a sautpan containing the following garnish1 into which they should be pressed3--,three oz4 of butter and one-sixth pint of oil2 one large onion1 chopped and lightly coloured in butter2 a bit of crushed garlic the size of a pea2 one faggot2 two pinches of concassed parsley2 eight medium-sized1 peeled1 pressed1 and minced tomatoes1 and one-third pint of white wine4 ,cover the sautpan1 and set to boil on an open fire for five minutes4 ,now take the lid off the saucepan1 and leave it to cook for twelve minutes on the side of the fire1 in order that the liquid may be reduced and the fish cooked at the same moment of time4 ,set the slices on a long dish2 withdraw the faggot1 and pour the garnish and the cooking-liquor over the fish4 #iif--,,laitances ,,de ,,carpe 7,carp's ,milt7 ,the milt of a carp makes a very delicate dish4 ,it is served either as a second fish at a dinner2 as a garnish to large fish ,relevs1 after having been poached in salted water2 or cut while raw into slices which are generally treated la ,meunire4 #iig--,,laitances ,a ,,la ,,meuni,,re ,prepare them whole or in collops1 in pursuance of the directions given under 8,the ,cooking of ,fish la ,meunire0 7,no4 #ggh74 #iih--;,,barquettes ,,de ,,laitances ,a ,,la ,,florentine ,poach the milts in salted water2 cut them into small1 long slices1 and set them in barquette crusts prepared in advance4 ,cover the sliced milts with a souffl au ,parmesan 7,no4 #bbie;a71 and shape the latter slightly after the manner of a dome4 ,arrange the barquettes on a dish1 and put them in a moderate oven1 that they may cook and the souffl be glazed at the same time4 ,when taking them out of the oven1 dish them on a napkin and serve immediately4 #iii--;,,caisses ,,de ,,laitances ,a ,,la ,,nantua ,poach the milts in salted water4 ,drain them1 and cut them into small slices thicker than their length4 ,place these slices in small pleated porcelain cases with two crayfish tails in each4 ,fill up the cases with ,nantua sauce1 and lay a fine slice of truffle over the centre of each case4 #ajjj--;,,john ,,dory 7,st4 ,pierre7 ,this fish1 which is in the highest degree unsightly1 is possessed of flesh whose firmness1 whiteness1 and delicacy are of the rarest excellence2 and1 when quite fresh1 its fillets are certainly equal in quality to those of the chicken-turbot and the sole4 ,albeit the dory is not as popular as it deserves to be1 and this is owing either to its unsightliness1 which may prejudice the opinion of gourmets against it1 to people's indifference with regard to it1 or to a mere trick of fashion4 ,while ,i admit its unpopularity1 however1 ,i should strongly recommend all lovers of fish to give it a trial4 ,let them prepare the dory's fillets after the recipes given under ,fillets of ,sole and ,chicken-turbot1 and1 provided the directions be properly carried out1 ,i venture to believe that the prevailing aversion to dory will very soon be found to have no warrant in fact4 #ajja--;,,fresh ,,haddock 7,eglefin7 ,this fish is chiefly eaten smoked1 under the name of haddock4 ,when it is fresh1 it may be prepared after the recipes given for cod1 to which it is quite equal in the matter of delicacy4 #ajjb--,,smelt 7perlans7 ,owing to their small size1 smelts only lend themselves to a very limited number of preparations4 ,they are usually served either on little skewers or dished in a heap on a napkin1 with fried parsley and grooved half-lemons2 those on skewers are dished flat with the same garnish4 ,large smelts may be treated after the recipes immediately following4 #ajjc--,,perlans ,a ,l',,anglaise ,open the smelts down the back and carefully bone1 without disfiguring them4 ,treat them l'anglaise with fine bread-crumbs1 and pat them lightly with the flat of a knife1 that the bread-crumbs may adhere well4 ,cook them in clarified butter2 set them on a long hot dish1 and besprinkle them with half-melted butter la ,matre-d',htel 7,no4 #aej74 #ajjd--,,perlans ,,au ,,gratin ,proceed as for 8,merlans au ,gratin0 7,no4 #ajah71 but allowing for the difference between the sizes of the two fish1 put the smelts in a fiercer oven than the whiting1 in order that they may be cooked simultaneously with the formation of the gratin4 #ajje--,,perlans ,,grill,s ,open them down the back1 and remove the bulk of their spine1 leaving a small piece only in the region of the tail1 and another small piece at the head4 ,season1 dredge1 and sprinkle them with melted butter1 and grill them quickly4 ,set them on a long1 hot dish2 surround them with slices of lemon and bunches of fried parsley1 and serve separately either some half-melted butter la ,matre-d',htel1 or a sauce suited to grilled fish4 #ajjf--,,mousselines ,d',,perlans ,proceed exactly as for ,mousselines de ,saumon 7,no4 #gig74 ,to prepare the forcemeat1 follow the directions under ,no4 #aie2 but note the following changes3--,of the whole quantity of the meat of fish1 that of the smelt should only measure one-third2 the other two-thirds should be supplied by the sole1 dory1 or whiting4 ,the object of this disproportion has already been explained under 8,velout d'perlans0 7,no4 #fhj74 ,the flesh of the smelt is of a much too decided flavour to be used alone1 and when this flavour dominates1 it becomes positively disagreeable2 hence the need of a fish whose flesh is almost neutral in so far as taste is concerned4 ,but this addition of a fish foreign to the base of the preparation fulfils a double purpose2 for1 while it effectually weakens the pungency of the smelt's flesh1 it also enables the whole preparation to absorb a much larger quantity of cream1 and this last circumstance can only allow of the mousselines being lighter and mellower4 #ajjg--,,mousse ,,chaude ,d',,perlans ,a ,,la ,,royale ,take a ,charlotte-mould1 of a size in proportion to the number of people to be served1 and butter its bottom and sides4 ,cover the bottom of the mould with a round piece of buttered kitchen paper1 and do the same on the sides4 ,prepare the required quantity of smelts' fillets2 slightly flatten them in order to break their fibres1 and trim them all to the same length and width4 ,then garnish the bottom of the mould with the fillets of smelt1 placing them so that their skin-sides are against the mould4 ,between each of the fillets set a small strip of truffle1 one quarter of the width of the former4 ,garnish the sides in the same way1 putting a strip of truffle between each2 but take care to place the fillets aslant instead of upright4 ,having thus lined the mould with fillets of smelt and truffle1 cover the whole with a layer of mousseline forcemeat1 one-half inch thick4 ,now fill the mould in the following way3--,on the layer of forcemeat covering the fillets at the bottom of the mould set as many slices of truffle as will cover it2 spread another layer of forcemeat on the truffle1 and over that lay1 alternately1 a sufficient quantity of fillets of smelt and anchovy4 ,follow with a fresh layer of forcemeat1 slices of truffle1 c41 until the mould is full1 and finish with a layer of forcemeat4 ,poach the mousse 7covered7 in a moderate oven1 and allow fifty minutes for one prepared in a quart-mould4 ,it is very easy1 however1 to tell when the mousse is done1 by simply thrusting a small knife into it2 if the blade of the knife withdraws quite clean1 the mousse is cooked4 ,as soon as it is ready1 turn the mould upside-down on a dish1 and raise it a little in order to allow the liquid1 which always accumulates in more or less large quantities1 to drain away4 ,soak up this liquid2 gently draw off the mould2 take off the paper1 and remove the froth which may have formed on the fillets by means of a wet brush4 ,lay a fine1 grooved mushroom on the top of the mousse2 surround it with mousseline sauce 7,no4 #ib71 finished with crayfish butter1 and send a sauceboat of the same mousseline sauce to the table with the dish4 ,n4,b4--,this mousse may also be prepared with fillets of sole1 of salmon1 or of trout1 c4 #ajjh--;,,haddock ,sometimes the fish is grilled1 but1 after having boned it and removed its fins and the greater part of its belly1 it is more often cooked in water or milk1 either of which moistening is usually short4 ,it is plunged in slightly salted boiling water1 and then it is moved to the side of the fire to poach1 with lid on4 ,allow about fifteen minutes for a fish weighing one and one-half lbs4 ,dish it with a few tablespoonfuls of its cooking-liquor1 and1 subject to the consumer's taste1 serve some fresh or melted butter separately4 ,when haddock is served at lunch1 send to the table with it an egg-sauce and a timbale of potatoes1 freshly cooked l'anglaise4 ,mackerel 7,maquereau7 #ajji--,,maquereau ,,bouilli1 ,,sauce ,,aux ,,groseilles ,cut the mackerels into three1 crosswise1 and poach them in court-bouillon with vinegar 7,no4 #afc71 seasoned with a pinch of fennel per pint4 ,drain them on a napkin2 skin them1 and dish them with curled-leaf parsley all round4 ,with the mackerels serve a gooseberry sauce prepared as follows3-- ,green ,gooseberry ,sauce proper to ,mackerel4--,cook one lb4 of green gooseberries in a copper sugar boiler with three oz4 of sugar and enough water to cover them1 and then rub them through tammy4 #ajaj--,,maquereau ,,grill ,cut off the extremity of the mackerels' mouths2 open them down the back1 without dividing them into two4 ,season them2 sprinkle them with melted butter1 and grill them gently1 taking care to baste them by means of a brush with melted butter while they are cooking4 ,set them on a round1 hot dish1 and sprinkle them with half-melted butter la ,matre-d',htel1 after having drawn their halves together1 that they may seem natural and untouched4 ,or surround them with grooved slices of lemon1 and send a 8,sauce ,diable ,escoffier0 to the table separately4 ,this sauce constitutes an excellent adjunct to grilled mackerel4 #ajaa--;,,filets ,,de ,,maquereau ,,aux ,,fines ,,herbes ,raise some mackerels' fillets in such wise as to leave the bones quite clean4 ,arrange the fillets on a buttered dish1 and poach them in white wine and the cooking-liquor of mushrooms in equal quantities4 ,take care to cover them while they are being poached4 ,this done1 drain them2 skin them2 set them on a long dish1 and cover them with a herb sauce 7,no4 #hc71 combined with their cooking-liquor strained through linen and reduced4 #ajab--;,,filets ,,de ,,maquereau ,,au ,,persil ,raise the fillets as before1 and poach them in a white-wine court-bouillon with one-half oz4 of parsley leaves per pint4 ,drain them2 skin them2 set them on a long dish1 and cover them with a parsley sauce4 ,this latter is a butter sauce 7,no4 #ff7 to which some freshly-chopped parsley is added at the last moment4 #ajac--;,,filets ,,de ,,maquereau ,a ,,la ,v,,nitienne ,poach the fillets in a court-bouillon with white wine4 ,drain them2 skin them2 set them on a long dish1 and cover them with a ,venetian sauce 7,no4 #ajg74 ,whiting 7,merlan7 #ajad--,,merlan ,a ,l',,anglaise ,open the whitings down the back2 loosen the spine1 and completely remove it4 ,season them inside1 and treat them l'anglaise with very fresh and fine bread-crumbs4 ,cook the whitings very quickly in clarified butter2 set them on a long dish1 and sprinkle them with half-melted butter la ,matre-d',htel4 ,n4,b4--,whitings l'anglaise may also be grilled1 but it is preferable to cook them in clarified butter4 #ajae--,,merlan ,a ,,la ,,bercy ,slightly open the whitings down the back1 with the view of promoting their cooking process4 ,lay them on a buttered dish sprinkled with finely-chopped shallots1 and moisten them with white wine and fish fumet4 ,add one-half oz4 of butter per whiting1 and cook in the oven1 basting often the while4 ,the moment when the whitings are quite done should be coincident with the almost complete reduction of their cooking-liquor4 ,set to glaze at the last moment4 ,when taking the whitings out of the oven1 sprinkle them with a few drops of lemon juice and a little chopped parsley4 #ajaf--,,merlan ,a ,,la ,,colbert ,open the whitings down the back1 and bone them4 ,season them2 dip them in milk2 roll them in flour2 and treat them l'anglaise4 ,fry them2 drain them2 set them on a long dish2 garnish the openings in their backs with butter la ,matre-d',htel and border the dish with grooved slices of lemon4 #ajag--,,mousselines ,,de ,,merlan ,for the preparation of the mousseline forcemeat1 refer to ,no4 #aie4 ,the moulding and poaching of these mousselines are the same as for salmon mousselines1 and the preparations suited to the latter may likewise be applied to mousselines de merlans4 7,see ,mousselines de ,saumon1 ,nos4 #gig to #gii47 #ajah--;,,filets ,,de ,,merlan ,,au ,,gratin ,raise the fillets from some whitings1 and leave the bones quite clean4 ,lay them on a buttered dish besprinkled with chopped shallots1 the bottom of which should have been covered with a few tablespoonfuls of gratin sauce4 ,surround the fillets with slices of raw mushrooms2 set two small1 cooked mushrooms upon each fillet2 pour a few tablespoonfuls of white wine into the dish1 and cover the whole with gratin sauce4 ,sprinkle with fine raspings and melted butter1 and put the dish in a sufficiently fierce oven to 7#a7 reduce the sauce2 7#b7 allow the gratin to form2 and 7#c7 cook the fillets at the same moment of time4 ,in respect of this operation1 refer to ,complete ,gratin1 ,no4 #bfi4 ,when taking the dish from the oven1 sprinkle a little chopped parsley and a few drops of lemon juice over it4 ,n4,b4--,if the whiting be treated whole1 the procedure remains the same4 #ajai--,,paupiettes ,,de ,,merlan ,,au ,,gratin ,raise some fillets of whiting2 coat them with a fish forcemeat combined with fine herbs1 and roll them into scrolls4 ,set these rolled fillets on a round1 buttered gratin dish sprinkled with chopped shallots1 the bottom of which should have been covered with gratin sauce4 ,surround them with a border of sliced1 raw mushrooms2 place a small1 cooked mushroom on each fillet1 and proceed for the rest of the operation exactly as explained under 8,filets de ,merlan au ,gratin40 #ajbj--,,merlan ,,en ,,lorgnette ,,au ,,gratin ,separate the fillets from the bones1 proceeding from the tail to the head1 and completely remove the spine near the head4 ,cover the fillets with fish forcemeat 8aux fines herbes10 and roll them into scrolls with their tail-ends inside4 ,set them on a round dish sprinkled with chopped shallots and covered with gratin sauce1 placing them side by side1 all round the dish1 with the whitings' heads in the centre2 and proceed for the rest of the operation as explained under ,no4 #ajah4 ,n4,b4--,whitings prepared in this way may be treated with white wine1 ,dieppoise1 ,bercy1 fried1 c4 #ajba--;,,filets ,,de ,,merlan ,,orly ,raise the fillets and proceed as for 8,filets de ,soles ,olga10 ,no4 #hic4 #ajbb--,,merlan ,,sur ,,le ,,plat ,proceed as for 8,sole sur le ,plat10 ,no4 #hcg4 #ajbc--,,merlan ,a ,,la ,,richelieu ,prepare six 8,merlans l'anglaise10 ,no4 #ajad4 ,lay thereon a few slices of truffle4 ,or dish them simply on their sides2 garnish their top surfaces with the butter prescribed above1 and put a row of truffle slices on the butter4 #ajbd--,,morue ,,and ,,salted ,,cod 7,morue et ,cabillaud ,sal7 ,salted cod bought in ,england has generally been fished somewhere along the ,english coast1 and is1 as a rule1 of recent salting4 ,it has not the peculiar flavour of the ,icelandic morue1 or that of the ,newfoundland specimens1 and it does not lend itself to such a large variety of preparations as these two4 ,at the end of each of the following recipes1 ,i indicate the kind of cod to which the procedure may be applied4 ,morue1 especially the ,newfoundland kind1 should be set to soak at least twelve hours before being used1 and the water during that time should be frequently changed4 ,when about to cook it1 suppress its fins1 and cut it up in a way befitting the selected mode of preparation4 ,allow four oz4 gross of the fish for each person4 #ajbd;a--,,salted ,,cod ,,and ,,morue ,a ,l',,anglaise ,put the fish into cold water2 set to boil1 and as soon as this point is reached1 leave the fish to poach on the side of the fire for fifteen minutes4 ,drain1 skin1 dish on a napkin1 and serve1 separately1 a timbale of parsnips and an egg-sauce l'cossaise4 ,both kinds of cod may be used for this dish4 #ajbe--,,morue ,a ,,la ,b,n,,dictine ,poach one and one-half lbs4 of morue as above2 drain it and cut into small pieces1 cleared of all skin and bone4 ,pound it quickly while it is still hot1 and add to it half its weight of potatoes cooked as for a pure1 drained1 and dried in the oven for a few minutes4 ,when the whole has been reduced to a fine paste1 add one-sixth pint of oil1 and one-quarter pint of boiled milk4 ,the oil and the milk should be added little by little1 and the paste should be more mellow than stiff4 ,serve in a buttered gratin dish2 arrange the preparation in the form of a dome2 sprinkle with melted butter1 and set to colour in the oven4 ,icelandic and ,newfoundland morue4 #ajbf--,,morue ,,au ,,beurre ,,noir ,,ou ,,au ,,beurre ,,noisette ,cut the morue into squares or rectangles2 roll these into paupiettes or scrolls1 and bind these with a piece of string4 ,poach them in the usual way2 drain them2 scrape their skins1 and dish them4 ,sprinkle with concassed parsley2 add lemon juice1 and cover with brown or lightly-browned butter4 ,either kind of cod may be used4 #ajbg--;,,brandade ,,de ,,morue ,cut one lb4 of morue into pieces1 and poach these for eight minutes4 ,the eight minutes should be counted from the time the water begins to boil4 ,drain on a sieve1 and clear the pieces of all skin and bones4 ,heat in a sautpan one-sixth pint of oil until the latter smokes2 throw the cleaned pieces of morue into the oil2 add a piece of crushed garlic the size of a haricot-bean1 and stir over a brisk fire with a wooden spoon until the morue is reduced to shreds4 ,then take the saucepan off the fire1 and1 without ceasing to stir the paste1 add thereto1 little by little1 as for a mayonnaise1 about one-half pint of oil4 ,when the paste begins to stiffen through the addition of the oil1 now and again add a tablespoonful of milk4 ,for the amount of morue used1 one-quarter pint of boiling milk should thus be added by degrees4 ,when the ,brandade is finished1 it should have the consistence of an ordinary potato pure4 ,when about to serve1 taste the preparation1 and rectify its seasoning4 ,dish the ,brandade in a hot timbale1 building it up in the shape of a pyramid1 and set thereon a crown of bread-crumb triangles fried in butter just before dishing up4 ,n4,b4--,the triangles of fried bread may1 with advantage1 be replaced by lozenges made from puff-paste1 which are baked without colouration4 ,for the ,brandade use only well-soaked ,icelandic or ,newfoundland morue4 #ajbh--;,,brandade ,,de ,,morue ,a ,,la ,,cr,,me ,follow the directions given above1 but instead of oil and milk1 use two-thirds pint of cream1 which should be added to the morue paste by spoonfuls4 #ajbi--,,morue ,a ,,la ,,cr,,ole ,finely mince an onion1 and cook it gently in butter until it is of a nice golden colour4 ,spread it on the bottom of a little oval earthenware dish1 and set three tomatoes prepared la ,provenale 7,no4 #bbfh7 upon it4 ,poach one lb4 of morue2 drain it as soon as ready1 and flake it while clearing it of all skin and bones4 ,lay this flaked morue on the slices of tomato2 cover it with three mild capsicums1 split and broiled2 sprinkle the whole with a few drops of lemon juice and one oz4 of lightly-browned butter1 and put the dish in the oven for a few minutes4 ,serve very hot4 ,icelandic or ,newfoundland morue may be used4 #ajcj--;,,cabillaud ,,sale1 ,,or ,,morue ,a ,,la ,,hollandaise ,proceed exactly as for 8,sole la ,hollandaise0 7,no4 #hbi74 ,both kinds suit this preparation4 #ajca--;,,cabillaud ,,sale1 ,,or ,,morue ,a ,l',,indienne ,poach one lb4 of salted cod or morue1 and flake it while clearing it of all skin and bones4 ,mix this flaked fish with two-thirds pint of ,indienne sauce1 and dish it in a hot timbale4 ,serve some rice l',indienne separately4 ,both kinds of fish are suited to this dish4 #ajcb--,,morue ,a ,,la ,,lyonnaise ,poach one lb4 of morue1 and flake it as explained above4 ,finely mince a medium-sized onion1 and toss it in butter4 ,also toss three medium-sized potatoes cut into roundels4 ,heat one oz4 of butter and two tablespoonfuls of oil in a frying-pan2 put therein the flaked morue and the potatoes1 and toss the whole over a brisk fire for a few minutes4 ,when about to dish up1 add a few drops of vinegar4 ,dish in a hot timbale1 and sprinkle the morue with a pinch of chopped parsley4 ,use either the ,icelandic or the ,newfoundland fish for this preparation4 #ajcc--,,souffl ,,de ,,morue ,finely pound one-quarter lb4 of freshly poached and flaked morue1 and add thereto1 little by little1 two tablespoonfuls of hot and very thick ,bchamel sauce4 ,when the paste is very smooth1 season it2 put into a saucepan1 heat it1 and add the yolks of three eggs1 and four whites beaten to a stiff froth4 ,put the whole into a buttered souffl-saucepan1 and cook after the manner of an ordinary souffl4 ,take either ,icelandic or ,newfoundland morue for this dish4 #ajcd--;,,char 7,ombre-,chevalier7 ,the char is a fish of the salmon family1 which is culinarily treated in exactly the same way as the trout4 ,when it is large1 the recipes given for salmon trout may be adapted to it1 but it is mostly used small--that is to say1 from five inches to ten inches long4 ,the fishing of char is restricted chiefly to lake countries1 such as ,scotland and ,switzerland1 and it is only in season during two months of the year4 ,moreover1 as this fish loses much of its quality in transit1 its scarcity on the market will be easily understood4 ,the lake of ,zug1 in ,switzerland1 supplies the most famous specimens1 which are called ,rothel by the people of the locality4 ,the delicacy of the fish is remarkable1 and in this it may vie even with the best river trout4 ,the char of the ,scotch lakes may be treated after the same recipes as the ,swiss specimens1 but they are more often used in the preparation of potted char1 the recipe for which is as follows3-- #ajce--,,potted ,,char ,cook the chars in a fine mirepoix with white wine1 exactly after the manner of trout4 ,when the fish are cooked1 leave them to cool completely in their cooking-liquor4 ,drain them2 skin them2 separate their fillets1 and thoroughly bone them4 ,set the fillets in a special earthenware pot2 entirely cover them with clarified butter1 and put them in a moderate oven for one quarter of an hour4 ,leave them to cool until the next day1 and add sufficient clarified butter to cover them with a layer one-third inch thick4 ,if ,potted ,char be left in the cool1 it will keep for some considerable time4 ,,red ,,mullets 7,,rougets7 ,red mullet1 especially the ,mediterranean rock kind1 is one of the greatest fish delicacies known2 and the surname 8,sea ,woodcock10 which gourmets sometimes give it1 is quite justified1 not only by its quality1 but by the fact that1 except for its gills1 it is generally left whole1 and not even emptied4 ,it is best grilled4 #ajce;a--,,grilled ,,red ,,mullet ,carefully wipe the mullet2 cisel it on either side to a depth in proportion to the thickness of its flesh and at closer intervals the thicker the latter is1 in order to facilitate the cooking2 season it with salt and pepper2 sprinkle it with a little oil and a few drops of lemon juice2 spread a few slices of lemon and a few parsley stalks upon and beneath it2 and let it marinade for an hour or two1 turning it over frequently the while4 ,twenty minutes before serving1 set the red mullet on a double fish grill1 and cook it over a rather fierce fire1 sprinkling it often the while with its marinade4 ,dish and serve it as soon as it is ready1 and serve a little half-melted matre-d'htel butter separately4 #ajce;b--,,rouget ,a ,,la ,,bordelaise ,grill or saut the red mullet4 ,at the same time serve a sauce ,bordelaise ,bonnefoy 7,no4 #fg74 #ajce;c--,,rouget ,,au ,,fenouil ,cisel and marinade the red mullet as directed under ,no4 #ajce;a1 and add a certain quantity of chopped fennel to the aromatics4 ,twenty minutes before serving1 add two oz4 of roughly-chopped raw pork fat and a little parsley to the marinade2 wrap the red mullets in strong1 oiled paper1 together with its marinade1 grill it gently1 and serve it as it stands4 #ajce;d--,,rouget ,a ,,la ,,ni,,oise ,grill it as directed above1 and serve it with the garnish given under 8,sole la ,nioise40 #ajce;e--,,rouget ,,en ,,papillote ,grill and wrap it in strong1 oiled paper between two layers of somewhat thick ,duxelle sauce4 ,when about to serve1 put the papillote for five minutes in the oven1 that it may be souffld4 #ajcf--,,whitebait ,thames whitebait1 which has many points in common with the 8,nonat0 of the ,mediterranean1 is one of the riddles of ichthyology2 for1 while it is generally admitted that it is the fry of one of the many species of fish1 its real parentage is quite unknown4 ,at dinners in ,london it usually stands as a second fish-course1 and1 fried after the customary manner1 it constitutes a dish the delicacy of which is incomparable4 ,whitebait1 like the nonat1 are extremely fragile1 and ought to be cooked as soon as they are caught4 ,they are always served fried1 and the frying-medium used in their preparation should be fresh1 abundant1 and just smoking when the fish are plunged into it4 ,previous to this operation1 however1 the whitebait ought to be thoroughly dredged with flour and placed in a special sieve or frying basket1 either of which should be well shaken1 in order to rid the fish of any superfluous flour4 ,they are then plunged into the smoking frying-medium1 in small quantities at a time1 and one minute's stay therein suffices to render them sufficiently crisp4 ,draining is the next operation1 effected upon a spread piece of linen1 that the fish may be easily seasoned with table-salt and cayenne1 mixed4 ,this done1 the whitebait are dished upon a napkin and sent to the table with very green1 fried parsley4 ,,various ,,preparations ,,of ,,fish #ajcg--,,matelote ,,au ,,vin ,,rouge ,the fish used for the ,matelote are eel1 carp1 tench1 bream1 perch1 c4 ,it may be prepared from one or many kinds of fish4 ,put the fish1 cut into sections1 into a sautpan4 ,for two lbs4 of it1 add one minced onion1 one faggot1 two cloves of garlic1 one pint of red wine1 a pinch of salt1 and another of pepper or four peppercorns4 ,set to boil2 add three tablespoonfuls of heated and burnt brandy2 cover the sautpan1 and complete the cooking of the fish4 ,this done1 transfer the pieces to another saucepan2 strain the cooking-liquor1 reduce it by a third1 and thicken it with manied butter 7consisting of one and one-half oz4 of butter and one tablespoonful of flour71 cut into small pieces4 ,when the leason has been properly effected1 pour the resulting sauce over the pieces of fish2 heat1 and dish in a timbale4 #ajch--,,matelote ,,au ,,vin ,,blanc ,prepare the fish as above1 but use white wine instead of red1 and burn the brandy as before4 ,when the pieces of fish are cooked1 transfer them to another saucepan with small onions1 previously cooked in butter1 and small1 cooked mushrooms4 ,strain the cooking-liquor1 reduce it to a little less than half1 thicken it with fish velout1 and finish with one oz4 of butter4 ,pour this sauce over the fish and the garnish2 dish the whole in a timbale or a deep dish1 and surround with crayfish1 cooked in court-bouillon1 and little crusts in the shape of hearts1 fried in butter4 #ajci--;,,bouillabaisse ,a ,,la ,,marseillaise ,the fish for ,bouillabaisse are rascasse1 chapon1 dory1 whiting1 filas1 boudreuil1 spiny lobster1 red mullet1 gurnet1 c4 ,cut the larger fish into slices2 leave the smaller ones whole1 and with the exception of the whiting and the red mullet1 which cook more speedily than the others1 put them all into a saucepan4 ,for two lbs4 of fish1 add one small onion1 the chopped white of one leek1 one small1 peeled1 pressed and chopped tomato1 two crushed cloves of garlic1 a large pinch of concassed parsley1 a pinch of powdered saffron1 a bit of bay1 a little savory and fennel1 and two tablespoonfuls of oil4 ,moisten the fish with just enough cold water to cover it1 and season with one-third oz4 of salt and a pinch of pepper per quart of water4 ,set to boil1 and cook over a brisk fire4 ,at the end of eight minutes add the pieces of whiting and red mullet1 and leave to cook for a further seven minutes4 ,pour the liquor of the bouillabaisse over some slices of household bread lying on the bottom of a deep dish2 set the fish on another dish with the sections of spiny lobster all round1 and serve4 #ajdj--,,quenelles ,,de ,,brochet ,a ,,la ,,lyonnaise ,pound separately one lb4 of the meat of pike1 cleared of all skin and bones1 and one lb4 of the fat of kidney of beef1 very dry1 cleaned1 and cut into small pieces4 ,if desired1 half of the weight of the fat of kidney of beef may be replaced by one-half lb4 of beef marrow4 ,put the pounded meat of the pike and the kidney fat on separate plates4 ,now pound one lb4 of frangipan ,panada 7,no4 #aib7 and add thereto1 little by little1 the white of four little eggs4 ,put the pike meat and the fat back into the mortar1 and finely pound the whole until a fine1 smooth paste is obtained4 ,rub the latter through a sieve2 put the resulting pure into a basin1 and work it well with a wooden spoon in order to smooth it4 ,with this forcemeat mould some quenelles with a spoon1 and poach them in salted water4 ,if these quenelles are to be served with an ordinary fish sauce1 put them into it as soon as they are poached and drained1 and simmer them in it for ten minutes that they may swell4 ,if the sauce intended for them is to be thickened with egg-yolks1 and buttered at the last moment1 put them into a saucepan with a few tablespoonfuls of fumet1 and simmer them as directed in the case of an ordinary fish sauce1 taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles4 ,in this case they are added to the sauce at the last moment4 ,n4,b4--,slices of truffle may always be added to the sauce4 ,the quenelles are dished either in a silver timbale1 in a shallow timbale-crust1 or in a fine vol-au-vent crust1 in accordance with the arrangement of the menu4 #ajda--;,,fish ,,cakes ,fish cakes or balls1 which are greatly appreciated in both ,england and ,america1 are made from any boiled fish4 ,salted cod1 however1 is best suited to their preparation1 and is therefore used much more often than other kinds of fish4 ,flake one lb4 of cooked cod1 and clear it of all skin and bones2 pound it with one-half lb4 of freshly-cooked1 floury potatoes1 two tablespoonfuls of reduced ,bchamel sauce1 and two whole eggs4 ,season with salt and pepper4 ,when the paste has been well beaten and is smooth1 take it out of the mortar and divide it into portions weighing about two oz4 ,roll these portions into balls upon a flour-dusted mixing-board1 flatten them out to the shape of thick quoits1 and treat them l'anglaise4 ,fry them at the last moment in very hot fat1 and dish them on a napkin with fried parsley all round4 #ajdb--,,waterzoi ,in order to prepare ,waterzoi1 it is best1 when possible1 to have live fish at one's disposal1 not only because these are better able to resist the cooking process1 but also owing to the fact that they are richer in gelatine in the live state4 ,the fish more generally used are the eel1 the perch1 the tench1 the carp1 the pike1 c4 ,after having scaled and emptied them1 trim them and cut off their heads and tails4 ,cut the fish into sections2 moisten these with just enough cold water to cover them2 add a piece of butter1 sufficient parsley roots or stalks to produce a decided taste1 a few peppercorns1 and some salt4 ,set to cook on a brisk fire1 and take care that the cooking-liquor be reduced and sufficiently thickened when the fish are cooked4 ,serve in a timbale or on a dish1 and send some slices of bread and butter to the table at the same time4 ,,chapter ,,xv ,,relev,s ,,and ,,entr,,es ,the difference between ,relevs and ,entres needs only to be examined very superficially in order for it to be seen how entirely the classification hangs on the question of bulk4 ,indeed1 with very few exceptions1 the same alimentary products--butcher's meat1 fish1 poultry1 and game--may be used with perfect propriety in the preparation of either ,relevs or ,entres4 ,and if the mode of preparation and the nature of the garnishing ingredients are sometimes dissimilar1 it is owing to that difference in bulk referred to above1 on account of which the ,relevs1 being more voluminous1 are usually braised1 poled1 poached1 or roasted2 while the ,entres1 consisting of smaller pieces1 are chiefly sautd1 poached1 or grilled4 ,in the menus of old-fashioned dinners la ,franaise1 the line of demarcation between ,relevs and ,entres was far more clearly defined1 the latter being generally twice1 if not thrice1 as numerous as the former4 ,the first service of a dinner for twenty people1 for instance1 comprised eight or twelve ,entres and four soups1 all of which were set on the dining-table before the admission of the diners4 ,as soon as the soups were served1 the ,relevs1 to the number of four1 two of which consisted of fish1 took the place of the soups on the table2 they relieved the soups2 hence their name1 which now1 of course1 is quite meaningless4 ,the ,russian method of serving greatly simplified the practice just described4 ,nowadays a dinner rarely consists of more than two soups1 two ,relevs 7one of which is fish71 and two or three ,entres for the first service4 ,very often the fish ,relev1 instead of being a large piece of fish1 only consists of fillets of sole1 of chicken-turbots1 c41 or timbales1 which are real entres2 while the ,relevs 7consisting of large pieces of butcher's meat or game71 instead of being served as common sense would dictate1 i4e41 after the fish ,relev1 when the diner's appetite is still keen1 are placed1 according to ,english custom1 after the ,entres4 ,thus1 as the two above examples show1 the parts played by the ,relevs and ,entres respectively are very far from being clearly defined2 and ,i therefore resolved to treat of them both in the same chapter1 and to append a few grills 7usually accompanied by various sauces and garnishes71 which are really only luncheon-roasts4 ,the indications given concerning the class to which the recipes belong will suffice to avoid confusion4 ,,relev,s ,,and ,,entr,,es ,,of ,,butcher',s ,,meat ,,beef #ajdc--;,,fillet ,,of ,,beef 7,relev7 ,fillet of beef for a ,relev may consist either of the whole piece1 trimmed1 studded1 or larded1 or a more or less large piece cut from the whole1 and treated after one of the methods suited to the whole fillet4 ,the fillet may be braised1 poled1 or roasted2 but the last two modes of preparation suit it best1 as it is generally preferred underdone and somewhat red towards the centre4 ,the garnishes for a ,relev of fillet of beef are as numerous as they are varied2 and1 as they are applicable not only to fillet of beef but to all ,relevs of butcher's meat1 ,i give them here in preference1 since fillet of beef may be considered the choicest of ,relevs4 #ajdd--;,,filets ,,de ,b,,uf ,,andalouse ,having removed all the connective tissue from the fillet1 lard it with thin strips of bacon1 and pole or roast it4 ,glaze it at the last moment2 set it on a long dish1 and surround it with3--7#a7 ,some grilled half-capsicums1 filled with rice la grecque 7,no4 #bbec72 7#b7 roundels of egg-plant1 two inches in diameter and one inch thick1 hollowed out to form cases1 fried in oil1 and garnished with concassed tomatoes tossed in oil4 ,arrange the half-capsicums and the egg-plant alternately round the fillet1 and place a grilled chipolata sausage between each4 ,sauce to be sent separately4--,the gravy taken from the poling-stock1 strained1 cleared of all grease1 and thickened4 #ajde--;,,filet ,,de ,b,,uf ,,bouquetiere ,having larded the fillet and poled or roasted it1 set it on a long dish and surround it with3--7#a7 ,small heaps of carrots and turnips1 turned by means of a small grooved spoon1 and cooked in consomm2 7#b7 small heaps of little potatoes turned to the shape of olives and cooked in butter2 7#c7 small heaps of peas and of ,french beans1 cut into lozenges and cohered with butter2 7#d7 five bunches of cauliflower4 ,arrange these different products in such wise as to vary their colours and throw them into relief4 ,serve the gravy of the fillet separately1 after having cleared it of all grease and strained it4 #ajdf--;,,filet ,,de ,b,,uf ,,camargo ,trim the fillet2 suppress the long muscle lying on its thicker side 7,fr4 chane71 and open the meat lengthwise from the same side4 ,withdraw the meat from the inside of the fillet so as to leave a wall of meat only one-half inch thick all round4 ,finely chop the withdrawn meat and combine with it1 per lb41 little by little1 from four to five tablespoonfuls of cream and four oz4 of fresh foie gras4 ,season with salt and pepper1 rectify the consistence of the paste1 and add thereto1 per lb41 two oz4 of chopped truffles4 ,fill the hollow fillet with this forcemeat1 thereby returning it to its original shape1 and stud its top surface with pointed pieces of truffle one inch long by one-quarter inch wide1 stuck into the meat aslant4 ,in order to facilitate this operation1 bore the meat1 before the insertion of the pieces of truffles1 by means of a small knife4 ,now cover the fillet with slices of bacon and string it laterally1 leaving a space of one inch between each strand4 ,pole the meat carefully1 and take care that the forcemeat inside be well1 but not over-done4 ,this may be ascertained by thrusting a braiding needle into the thickest part of the fillet1 as soon as the meat seems resisting and elastic to the touch4 ,if the needle withdraws clean1 the fillet is ready4 ,now glaze it1 after having cut away the string and removed the slices of bacon2 dish it1 and surround it with the following garnish3--,small tartlet-crusts garnished by means of noodles with cream2 a slice of foie gras stamped out with a round cutter and tossed in butter1 upon the noodles2 and a fine slice of truffle on the foie gras4 ,sauce to be sent to the table separately4--,the reduced poling-liquor of the fillet1 cleared of all grease1 and added to a ,prigueux sauce4 #ajdg--;,,filet ,,de ,b,,uf ,,ch,,telaine ,lard the fillet1 pole it1 and glaze it just before dishing up4 ,set it on a long dish1 and surround it with the following garnish3--7#a7 ,medium-sized artichoke-bottoms garnished with thick ,soubise2 7#b7 fine1 peeled chestnuts cooked in the poling-liquor2 7#c7 small heaps of lightly browned potatoes1 cooked in butter at the last moment4 ,sauce to be sent separately4--,the reduced poling-liquor of the fillet1 cleared of all grease and added to a ,madeira sauce4 #ajdh--;,,filet ,,de ,b,,uf ,,clamart ,lard the fillet and roast it4 ,set it on a long dish and surround it with3--7#a7 ,little tartlet-crusts garnished with peas1 prepared la ,franaise 7,no4 #baic71 combined with the ciseled lettuce used in their cooking-process1 and cohered with butter2 7#b7 small quoits of 8,pommes ,macaire0 7,no4 #bbbh74 ,arrange the tartlet-crusts and the quoits alternately4 ,sauce to be sent separately4--,the gravy slightly thickened4 #ajdi--;,,filet ,,de ,b,,uf ,,dauphine ,lard the fillet and pole it4 ,glaze it at the last moment2 set it on a long dish1 and surround it with a garnish of potato croquettes la ,dauphine1 moulded to the shape of corks1 and fried just before dishing up4 ,sauce to be sent separately4--,pale half-glaze with ,madeira4 #ajej--;,,filet ,,de ,b,,uf ,,dubarry ,lard the fillet with bacon1 and roast it4 ,set it on a long dish1 and surround it with small heaps of cauliflower moulded to the shape of balls1 coated with ,mornay sauce1 besprinkled with grated cheese1 and put in the oven for the gratin to form just in time for the dishing up4 ,send a thickened gravy to the table separately4 #ajea--;,,filet ,,de ,b,,uf ,,duchesse ,either roast or pole the larded fillet4 ,if it be poled1 glaze it at the last moment4 ,set it on a long dish and surround it with potatoes la ,duchesse 7the shape of which may be varied according to fancy71 lightly browned and coloured in the oven for a few minutes before the dishing4 ,sauce to be sent separately4--,half-glaze with ,madeira4 #ajeb--;,,filet ,,de ,b,,uf ,,financi,,re ,pole the larded fillet4 ,glaze it at the last moment and set it on a long dish4 ,surround it with a garnish consisting of 7#a7 quenelles of ordinary forcemeat2 7#b7 grooved and cooked button-mushroom heads2 7#c7 cocks' combs and kidneys2 7#d7 turned and blanched olives4 ,each garnish should be placed on the dish in distinct heaps4 ,cover the garnish with a little financire sauce1 and send the same sauce separately4 #ajec--;,,filet ,,de ,b,,uf ,,gastronome ,insert truffles1 cut to the shape of ordinary larding-bacon1 into the fillet1 and set the latter to marinade for four or five hours in one-quarter pint of ,madeira4 ,this done1 thoroughly wipe it2 cover it with slices of bacon1 and braise it in ,madeira4 ,when about to serve it1 remove the slices of bacon2 glaze it slightly1 and set it on a long dish4 ,surround it with a garnish consisting of 7#a7 large and thick slices of truffle1 cooked in a fine mirepoix with champagne2 7#b7 fine chestnuts cooked in consomm and glazed2 7#c7 fine cocks' kidneys1 rolled in pale1 thin meat-glaze2 7#d7 noodles tossed in butter4 ,these different garnishes should be arranged in alternate heaps1 and connected by means of medium-sized truffles cooked in ,madeira4 ,sauce to be sent separately4--,half-glaze combined with the cooking-liquor of the truffles1 strained through linen and reduced to two-thirds4 #ajed--;,,filet ,,de ,b,,uf ,,godard ,lard the fillet with alternate strips of bacon and salted tongue1 and pole it4 ,glaze it a few minutes before serving2 set it on a long dish1 and surround it with a garnish consisting of 7#a7 quenelles of ordinary forcemeat with chopped mushrooms and truffles added thereto1 moulded by means of a coffee-spoon1 and poached just before dishing up2 7#b7 turned and cooked button-mushroom heads2 7#c7 glazed lamb sweet-breads2 7#d7 cocks' combs and kidneys2 7#e7 truffles fashioned like olives4 ,slightly coat these garnishes1 which should be arranged in heaps1 with sauce2 finish the dish with four oval quenelles decked with tongue and truffle1 and place one of these at either end and side of the dish4 ,sauce to be sent separately4--,a ,godard sauce combined with the cooking-liquor of the fillet1 cleared of all grease and reduced4 #ajee--;,,filet ,,de ,b,,uf ,,hongroise ,lard the fillet and roast it4 ,set it on a long dish and surround it with a garnish consisting of medium-sized onions1 cooked in white consomm1 and glazed in butter at the last minute4 ,sauce to be sent separately4--,thin ,soubise with paprika4 #ajef--;,,filet ,,de ,b,,uf ,,japonaise ,lard the fillet and pole it4 ,glaze it just before dishing2 set it on a long dish1 and surround it with a garnish consisting of 7#a7 small croustades cooked in grooved brioche-moulds and garnished with ,japanese artichokes cohered by means of velout2 7#b7 potato croquettes moulded to the shape of eggs and fried just before dishing up4 ,arrange the croustades and the croquettes alternately4 ,send the gravy of the fillet1 strained and cleared of all grease1 to the table separately4 #ajeg--;,,filet ,,de ,b,,uf ,,jardini,,re ,lard the fillet and roast it4 ,set it on a long dish and surround it with the following garnishes1 which should be arranged in distinct heaps in such wise as to alternate their colours3--,carrots and turnips1 raised by means of a grooved spoon-cutter and cooked separately in consomm2 peas1 ,french beans in lozenge-form and small flageolets1 each of which vegetables should be cooked in a manner in keeping with its nature1 and separately cohered with butter2 portions of freshly-cooked cauliflower1 kept very white and of tight growth4 ,send some ,hollandaise sauce for the cauliflower1 and some clear gravy1 to the table1 separately4 #ajeh--;,,filet ,,de ,b,,uf ,,lorette ,lard the fillet and pole it4 ,glaze it at the last moment2 set it on a long dish1 and surround it with a garnish as follows3--7#a7 ,a small pyramid of ,lorette potatoes 7,no4 #bbbf7 at either end of the fillet2 7#b7 fine heaps of asparagus-heads1 cohered with butter1 on either side4 ,send some tomatd half-glaze separately4 #ajei--;,,filet ,,de ,b,,uf ,,mac,,doine ,prepare the fillet as directed under 8,filet de ,buf ,jardinire40 ,set it on a long dish and surround it with a ,macdoine garnish4 ,the latter comprises the same ingredients as the 8,jardinire02 but1 instead of their being heaped separately1 they are mixed together and cohered by means of butter4 #ajfj--;,,filet ,,de ,b,,uf ,,au ,,mad,,re ,,et ,,aux ,,champignons ,lard and pole the fillet4 ,glaze it2 dish it as before1 and surround it with fine mushroom-heads1 turned and grooved4 ,send to the table1 separately1 a ,madeira sauce finished with the poling-liquor1 cleared of all grease and reduced4 #ajfa--;,,filet ,,de ,b,,uf ,,moderne ,lard the fillet alternately with bacon and tongue1 and pole it4 ,glaze it just before dishing2 set it on a long dish1 and surround it with garnish as follows3--,on either side of the fillet lay a row of small 8chartreuses10 made in small1 hexagonal moulds4 ,to make these 8chartreuses10 butter the moulds and deck the bottom of each with a slice of truffle1 big enough to almost entirely cover it4 ,now line the sides of the moulds with various vegetables1 such as carrots1 turnips1 peas1 and ,french beans2 each of which vegetables should be cooked as its nature requires4 ,arrange them in such wise as to vary their colours1 and spread over the whole a thin layer of rather flimsy forcemeat4 ,fill up the moulds with braised cabbage1 which should be well pressed with the view of ridding it of all its moisture1 and put the chartreuses in a bain-marie ten minutes before dishing the fillet4 ,at either end of the fillet set some braised half-lettuces1 arranging them so that they frame the ends of the fillet in half-circles4 ,between the lettuce and the chartreuses set four round quenelles1 decorated with salted tongue and poached in time to be ready for the dishing of the meat4 ,send to the table1 separately1 the poling-liquor of the fillet1 cleared of all grease1 strained1 and slightly thickened with arrowroot4 #ajfb--;,,filet ,,de ,b,,uf ,,montmorency ,lard the fillet and pole it4 ,glaze it just before dishing up1 and set it on a long dish4 ,send to the table1 separately1 a ,madeira sauce finished with the poling-liquor of the fillet1 to which add 7per pint of the sauce7 three tablespoonfuls of red-currant jelly2 two tablespoonfuls of finely-grated horse-radish1 or the latter finely grated first1 and then chopped2 thirty moderately-sweetened cherries1 set to soak in tepid water seven or eight minutes beforehand1 and drained just before being added to the sauce4 #ajfc--;,,filet ,,de ,b,,uf ,,nivernaise ,lard the fillet and pole it4 ,glaze it at the last moment2 set it on a long dish1 and surround it with garnish as follows3--7#a7 ,heaps of small carrots1 shaped like elongated olives1 cooked in white consomm and a little butter and sugar1 and rolled in their cooking-liquor 7reduced to the consistence of syrup71 with the view of glazing them4 ,send the poling-liquor 7cleared of all grease and strained7 to the table separately4 #ajfd--;,,filet ,,de ,b,,uf ,,orientale ,roast the fillet 8plain10 i4e41 without previously larding it4 ,set it on a long dish1 and surround it with the following garnish1 taking care to alternate the ingredients1 viz41 7#a7 timbales of rice la grecque 7,no4 #bbec7 moulded in buttered dariole-moulds1 each timbale being placed on a medium-sized half-tomato1 seasoned and tossed in butter2 7#b7 croquettes of sweet potatoes1 moulded to the shape of corks1 and fried just before dishing up4 ,send to the table1 separately1 a highly seasoned tomato sauce4 #ajfe--;,,filet ,,de ,b,,uf ,,perigourdine ,lard the fillet and pole it4 ,glaze it just before dishing up2 set it on a long dish1 and surround it with medium-sized truffles1 freshly cooked in ,madeira and fine mirepoix1 and glazed4 ,send a ,prigueux sauce separately4 #ajff--;,,filet ,,de ,b,,uf ,,petit ,,duc ,lard the fillet and pole it4 ,glaze it in good time2 set it on a long dish1 and surround it with the following garnish3--7#a7 crisp1 small patties of puff paste garnished with asparagus-heads cohered by means of cream sauce2 7#b7 medium-sized artichoke-bottoms1 prepared in the usual way1 and garnished with slices of truffle4 ,send1 separately1 a light1 meat glaze1 combined with four oz4 of butter per one-half pint4 #ajfg--;,,filet ,,de ,b,,uf ,,portugaise ,lard the fillet and roast it4 ,set it on a long dish1 and garnish it as follows3-- #a4 ,a row of medium-sized1 stuffed tomatoes on either side4 #b4 ,at either end a nice heap of potatoes1 shaped like long olives1 and cooked in butter just before dishing up4 ,send a light1 ,portugaise sauce separately4 #ajfh--;,,filet ,,de ,b,,uf ,,proven,,ale ,lard the fillet and pole it4 ,glaze it at the last minute2 set it on a long dish1 and surround it with the following1 alternated3--,tomatoes and mushrooms stuffed la ,provenale 7,nos4 #bbff and #bjge74 ,send a tomatd half-glaze sauce1 separately4 #ajfi--;,,filet ,,de ,b,,uf ,r,,gence ,marinade the fillet in ,rhine wine two or three hours in advance2 cover it with a ,matignon 7,no4 #bbg72 envelop the fillet and the ,matignon in slices of bacon1 and set the whole to braise with its marinade4 ,a few minutes before dishing up1 remove the slices of bacon and the ,matignon1 and glaze the fillet4 ,set it on a long dish1 and surround it with the following garnish1 which1 except for the decorated quenelles1 which are left plain1 should be arranged in distinct heaps1 and slightly coated with sauce3--7#a7 quenelles of ordinary forcemeat1 combined with chopped tongue1 moulded by means of a coffeespoon1 and poached at the last minute2 7#b7 collops of foie gras tossed in butter2 7#c7 fine cocks' combs2 7#d7 very white1 cooked mushroom-heads1 and truffles shaped like large olives4 ,send1 separately1 the braising-liquor of the fillet1 cleared of all grease1 strained with pressure1 reduced1 and added to a half-glaze sauce4 #ajgj--;,,filet ,,de ,b,,uf ,,renaissance ,lard the fillet and pole it4 ,glaze it at the last minute2 set it on a long dish1 and surround it with a garnish of early-season vegetables1 comprising carrots and turnips1 raised by means of a large1 round1 grooved spoon-cutter1 cooked in consomm and glazed2 very green peas2 small ,french beans2 small faggots of asparagus-heads2 portions of cauliflowers1 and small potatoes cooked in butter4 ,renaissance garnish is1 however1 subject to no fixed rules1 and it may consist of all the available early-season vegetables1 small artichoke-bottoms included4 ,send a clear gravy separately4 #ajga--;,,filet ,,de ,b,,uf ,,richelieu ,lard the fillet1 and either pole or roast it4 ,if it be poled1 glaze it in good time2 set it on a long dish1 and surround it with the following garnish1 which should be arranged in distinct heaps and in such wise as to contrast its colouring3--7#a7 ,small tomatoes and medium-sized mushrooms1 stuffed2 7#b7 small or half-lettuces1 braised and well trimmed2 7#c7 potatoes1 the size of pigeons' eggs1 cooked in butter and prepared just in time for the dishing up4 ,send the cooking-liquor1 cleared of all grease1 and slightly thickened1 separately4 #ajgb--;,,filet ,,de ,b,,uf ,,saint-,,florentin ,lard the fillet and roast it4 ,set it on a long dish1 and surround it with the following garnish3--7#a7 ,at either end1 a heap of cpes1 prepared la ,bordelaise at the last minute2 7#b7 croquettes of potatoes la ,saint-,florentin1 on either side4 ,these croquettes are prepared from the same potato-paste as 8,pommes ,duchesse10 but in this case the paste receives a copious addition of chopped tongue4 ,mould them to the shape of lozenges1 and treat them l'anglaise1 using for the purpose very fine vermicelli instead of bread-crumbs4 ,fry the croquettes just before dishing up4 ,send1 separately1 a ,bordelaise sauce with white wine1 kept somewhat light4 #ajgc--;,,filet ,,de ,b,,uf ,,saint-,,germain ,lard the fillet and roast it4 ,set it on a long dish1 and surround it with the following garnish3--7#a7 ,at either end of the fillet a nice heap of glazed carrots1 cut to the shape of olives2 7#b7 a heap of very small potatoes1 cooked in butter1 on either side of the carrots2 7#c7 a row of small timbales of very green peas pure 7,no4 #baif7 on either side of the fillet4 #ajgd--;,,filet ,,de ,b,,uf ,,talleyrand ,cut up the necessary number of raw truffles for the garnishing of the fillet4 ,the pieces of truffle should be one inch long and one-quarter inch wide1 and so pointed as to enable them to be easily stuck into the meat4 ,to stick them in1 make small incisions in the fillet1 and in these set the bits of truffle4 ,marinade the fillet for three hours in ,madeira2 wrap it in slices of bacon2 string it1 and set it to braise with its marinade4 ,this done1 remove the slices of bacon2 glaze it1 and set it on a long dish4 ,send the following garnish separately3--,poached macaroni1 cut into pieces one and one-half inches long1 and combined per lb4 with three oz4 of grated ,gruyre and ,parmesan1 one and one-half oz4 of butter1 three oz4 of a julienne of truffles1 and three oz4 of cooked foie gras1 cut into large dice4 ,as an adjunct1 send a ,prigueux sauce with a fine julienne of truffles instead of the latter chopped4 #ajge--;,,filet ,,de ,b,,uf ,,froid 7,relev7 ,fillet of beef1 when properly dished1 makes an excellent cold ,relev4 ,for this purpose lard it1 roast it 7keeping it somewhat underdone towards the centre71 and1 when it is quite cold1 trim1 and coat it with half-melted jelly4 ,then set it either directly upon a dish or upon a cushion of bread or carved rice1 which makes the dish more sightly when the garnish is added4 ,before setting the fillet on the dish or on the cushion of rice1 it is well to cut a slice one-fifth inch thick from the whole of its base2 leave this slice under the fillet when dishing2 by this means1 when the carving is proceeded with1 each slice will be found to be neatly trimmed4 ,cold fillet of beef allows of every possible cold vegetable garnish4 ,the vegetables should be cooked with the greatest care and be left to cool naturally4 ,when they are quite cold1 either cohere them by means of jelly1 or set them round the fillet in neat heaps1 taking care to alternate their shades1 and coat them with almost melted aspic4 ,finally1 between each heap of vegetables lay a little chopped and very clear aspic1 and1 round the whole1 arrange a border consisting of bits of aspic 7round1 oval1 square1 lozenge-shaped1 c47 very regularly cut4 ,i see no reason for devoting any further space to this subject4 ,what has been said should1 ,i think1 suffice to show how varied and numerous are the possible ways of dishing cold fillet of beef1 the minute details of which may1 with advantage1 be left to the ingenuity of the operator4 ,,fillet ,,of ,,beef ,,for ,,entr,,es #ajgf--;,,ch,,teaubriand1 ,,fillet ,,steak1 ,,tournedos ,by fillet steaks are understood those pieces of meat cut laterally from the thickest part of the fillet of beef4 ,they ought to be about one and one-half inches thick1 and weigh from six to seven oz4 ,tournedos are half-fillets in respect of their weight1 and might well be called the 8kernels0 of the fillet of beef4 ,the usual thickness of a tournedos is about one and one-quarter inches1 and they should be cut to a nice1 round shape4 ,with the object of preserving their shape1 they may be tied round with string4 ,chteaubriand is also procured from the centre of fillet of beef1 and its weight is often twice1 thrice1 and sometimes more than thrice as much as that of the ordinary fillet steaks4 ,as a rule1 especially when grilled1 it constitutes a special roast for luncheons2 when it is cooked in the saucepan1 i4e41 sautd1 it is more often served as a ,relev4 ,the same garnishes suit fillet1 ,chteaubriands1 and tournedos1 the only necessary modifications being in respect of size and arrangement1 which should be subject to the size of the piece of meat4 ,the garnishes detailed hereafter are for the tournedos1 which supply the greatest number of the dishes prepared from the three different cuts of fillet4 ,if a fillet steak be prepared after one of the following recipes1 the garnish should be made a little stronger1 and its constituents modified in the dishing1 neither of which changes need in any way alter the formula4 ,the same holds with regard to a ,chteaubriand4 ,thus1 for example1 if it be required to prepare a fillet steak or a ,chteaubriand1 after the recipe 8,tournedos l',algrienne10 the number of croquettes and tomatoes should be half as much again1 and they should be arranged alternately round the meat1 instead of the latter being placed on the croquettes1 as in the case of the tournedos4 ,if the fillets are to be treated 8 l',alsacienne10 after the recipe for tournedos1 the sauerkraut should be dished in a timbale instead of in tartlet-crusts1 c4 ,all that is needed1 therefore1 is a change in the method of arrangement1 and this can be decided upon at a glance1 without necessarily interfering with the principle of the recipe4 ,it should be borne in mind that nearly all the garnishes given under fillet of beef1 served whole1 may be applied to ,chteaubriands1 fillet steak1 and tournedos1 provided they be made in proportion to the size of the different pieces4 ,i see no need1 therefore1 to repeat these vegetable recipes in so far as they relate to the various cuts of fillet of beef4 ,it is only necessary to add that for the fillet of beef1 as well as for tournedos1 noisettes1 c41 a large number of plain vegetable garnishes may be used1 the details of which ,i prefer to omit for fear of unduly lengthening this work4 ,whole fillets1 fillet steak1 and tournedos may thus be served with garnishes of braised celery1 tuberous fennel1 cardoons with gravy1 chow-chow and endives1 braised lettuce1 various pures1 c41 and1 generally1 with all the vegetable preparations given in ,chapter ,,xvii4 ,important ,remarks relative to the ,sauces suited to ,entres of ,butcher's ,meat1 ,garnished with ,vegetables ,the derivative sauces of the ,espagnole are not1 as a rule1 suited to entres garnished with vegetables4 ,thickened gravy is better4 ,the finest adjunct1 however1 is meat-glaze1 which should receive an addition of four oz4 of butter per pint1 and should be slightly acidulated by means of a few drops of lemon juice4 ,this glaze ought to be so light as not to impaste the vegetables4 ,such vegetables as asparagus-heads1 peas1 ,french beans1 macdoines1 c41 have a disintegrating action upon the sauces1 and this is owing either to their natural moisture or to their leason4 ,as a result of this action the preparation has an unsightly appearance when served upon the diner's plate4 ,with ,chteaubriand sauce 7,no4 #ga7 or buttered meat-glaze this objection does not obtain1 seeing that this sauce does not decompose1 but combines admirably with the garnish1 and lends the latter a certain noticeable mellowness4 ,i therefore emphasise this point1 viz41 that the derivative sauces of the ,espagnole and tomato sauces should be exclusively used with such preparations garnished with truffles1 cock's combs and kidneys1 quenelles and mushrooms1 as 8la ,financire10 8la ,godard10 c4 ,,tournedos #ajgg--,,tournedos ,,alg,,rienne ,season the tournedos1 and fry them in clarified butter4 ,arrange them in the form of a crown on a round dish1 and set a croquette of sweet potato1 moulded to a round shape1 upon each4 ,around the whole lay some small1 emptied1 and seasoned half-tomatoes1 stewed in oil4 #ajgh--,,tournedos ,,alsacienne ,season and grill the tournedos4 ,there should have been prepared in advance as many small tartlet-crusts as there are tournedos4 ,garnish these tartlets with well-drained1 braised sauerkraut1 and set on each a roundel of the lean of ham1 stamped out with an even cutter4 ,arrange them in the form of a crown on a dish1 and set a tournedos upon each tartlet4 #ajgi--,,tournedos ,,arl,,sienne ,fry the tournedos in butter and oil4 ,when about to serve1 set the tournedos on a dish1 and surround them with fried roundels of egg-plant and tossed tomatoes1 alternating the two garnishes1 and placing roundels of fried onions on the tournedos4 #ajhj--,,tournedos ,,baltimore ,season the tournedos1 and fry them in clarified butter4 ,set them in the form of a crown on small tartlets garnished by means of maize with cream4 ,upon each tournedos set a roundel of tomato1 seasoned and tossed in butter1 and a smaller slice of green capsicum1 also tossed in butter1 on each roundel of tomato4 ,accompanying sauce3 a ,chteaubriand 7,no4 #ga74 #ajha--,,tournedos ,b,,arnaise ,season the tournedos1 and grill them4 ,set them on round crusts1 half an inch thick1 fried in clarified butter2 slightly coat the surface of the tournedos with meat-glaze1 and surround them with a thread of ,barnaise sauce 7,no4 #fb74 ,in the centre arrange a heap of small potatoes cooked in butter and kept very soft1 and sprinkle thereon a pinch of chopped parsley4 ,n4,b4--,the tournedos may be simply coated with glaze and the ,barnaise sauce served separately4 #ajhb--,,tournedos ,,belle-,h,l,,ne ,prepare as many small croquettes of asparagus-tops1 shaped like quoits1 as there are tournedos1 and fry them while the latter are being cooked4 ,season the tournedos1 and fry them in clarified butter4 ,arrange them1 in the form of a crown1 on a dish2 place a croquette on each tournedos1 and a large1 glazed slice of truffle on each croquette4 #ajhc--,,tournedos ,,bercy ,grill the tournedos1 and coat them lightly with pale meat-glaze4 ,dish them in the form of a crown1 and serve a half-melted 8,beurre la ,bercy0 7,no4 #aci7 separately4 #ajhd--,,tournedos ,,bordelaise ,grill the tournedos1 and dish them in the form of a crown4 ,set a large slice of poached marrow on each1 and serve a ,bordelaise sauce 7,no4 #cb7 separately4 #ajhe--,,tournedos ,,braban,,onne ,prepare as many tartlet-crusts as there are tournedos4 ,garnish them with very small parboiled ,brussels sprouts1 stewed in butter2 cover these with ,mornay sauce1 and set to glaze a few moments before dishing4 ,season the tournedos1 and fry them in butter2 set them on the prepared tartlets of sprouts1 and surround with a border of small 8pommes de terre fondantes0 7,no4 #bbad74 #ajhf--,,tournedos ,,castillane ,prepare 7#a7 as many tartlet-crusts as there are tournedos2 7#b7 peeled1 pressed1 and seasoned tomatoes1 cooked in butter2 these should be in the proportion of one tablespoonful per tartlet2 7#c7 rings of onion1 fried in oil as for 8,tournedos l',arlsienne02 7#d7 a garnish of one tablespoonful of small ,french beans1 cohered with butter1 per tartlet4 ,season the tournedos2 fry them in butter1 and dish them in the form of a crown on fried crusts4 ,place a tartlet1 garnished with a fondue of tomatoes1 on each tournedos2 all round arrange a border of the fried roundels of onion1 and serve the ,french beans1 either in the middle of the dish or separately in a timbale4 #ajhg--,,tournedos ,,cendrillon ,prepare 7#a7 as many fine artichoke-bottoms as there are tournedos2 7#b7 a ,soubise pure1 combined with chopped truffles1 and well buttered4 ,a few moments before the tournedos are ready1 garnish the artichoke-bottoms with the ,soubise1 and set them to glaze in a fierce oven4 ,season the tournedos2 fry them in clarified butter1 and set them on the artichoke-bottoms1 which should be arranged in a circle round the dish4 #ajhh--,,tournedos ,,aux ,,champignons ,season the tournedos1 and fry them in butter4 ,dish them in the form of a crown2 drain the butter from the sautpan2 swill the latter with some mushroom cooking-liquor1 and add thereto a proportional quantity of mushroom sauce4 ,set to boil for a few minutes1 and pour the sauce1 with the mushrooms1 in the midst of the circle of tournedos4 #ajhi--,,tournedos ,,chasseur ,season the tournedos2 fry them in butter1 and dish them in the form of a crown4 ,drain the butter away2 swill the sautpan with white wine1 and add to this a quantity of ,chasseur sauce1 which should be in proportion to the number of tournedos4 ,set to boil for a moment or two1 and pour the sauce over the tournedos4 #ajij--,,tournedos ,,choron ,season the tournedos1 and fry them in butter4 ,set them on crusts fried in butter2 round the top of each lay a thread of ,choron sauce 7,no4 #fd71 and in the middle of each set a medium-sized artichoke-bottom garnished with peas or asparagus-heads cohered with butter4 ,all round1 arrange a border of potatoes1 lightly browned in butter1 or heap them in the middle of the crown of tournedos4 ,n4,b4--,the sauce may be served separately4 #ajia--,,tournedos ,,coligny #a4 ,with a preparation of sweet potatoes1 made after the manner of 8,duchesse potatoes0 7,no4 #bba71 make as many small galettes as there are tournedos1 and of the same size as the latter4 ,place them on a tray2 gild them1 and set them to brown in the oven a few minutes before the tournedos are ready4 #b4 ,cut some chow-chows in thick slices1 paysanne fashion2 parboil them2 stew them in butter1 and add thereto an equal quantity of ,provenale sauce4 ,season the tournedos1 and fry them in butter2 dish them in the form of a crown1 on the galettes of potato1 and cover them with the paysanne of chow-chow4 #ajib--,,tournedos ,a ,l',,estragon ,season the tournedos1 and fry them in butter4 ,dish them in the form of a crown1 and on each set either a spray of parboiled tarragon leaves or a lattice composed of the latter4 ,send separately a thickened gravy with tarragon 7,no4 #da74 #ajic--,,tournedos ,,favorite ,season the tournedos2 fry them in clarified butter1 and dish them1 in the form of a crown1 on crusts stamped out with an indented cutter and fried in butter4 ,on each tournedos place a round collop of foie gras1 a little smaller than the piece of meat2 the collop should be seasoned1 dredged1 and tossed in butter4 ,on each collop of foie gras put a fine1 glazed slice of indented truffle4 ,garnish the centre of the dish with a fine heap of asparagus-tops cohered with butter1 or merely set these in small heaps round the tournedos4 ,serve separately a timbale of potatoes 7of the size of hazel-nuts7 cooked in butter1 rolled in pale meat-glaze1 and slightly sprinkled with chopped parsley4 #ajid--,,tournedos ,a ,,la ,,florentine ,prepare 7#a7 as many subrics of shredded spinach as there are tournedos2 make them of the same size as the latter1 and cook them at the same time as the tournedos2 7#b7 small1 round croquettes of semolina the size of walnuts2 these should be fried a few minutes before the tournedos are ready4 ,grill the tournedos1 and dish them1 in the form of a crown1 on the spinach subrics4 ,the croquettes of semolina may be arranged either in the middle or all round4 #ajie--,,tournedos ,,foresti,,re ,season the tournedos1 and saut them4 ,set them on crusts fried in butter4 ,surround them with alternate heaps of noodles and potatoes cut into large dice and tossed in butter4 ,the potatoes may also be placed in the midst of the tournedos with the noodles all round1 or vice vers4 #ajif--,,tournedos ,,gabrielle ,make a preparation from the white meat of a chicken and truffles--both cut into dice and cohered with the necessary quantity of somewhat light 8,duchesse-potatoes0 paste4 ,with this preparation make as many small quoit-shaped croquettes as there are tournedos1 and fry them while the latter are being cooked4 ,season the tournedos1 and fry them with oil and butter in equal quantities4 ,dish them1 in the form of a crown1 on the prepared croquettes1 and on each tournedos set a fine roundel of poached marrow and one slice of truffle4 ,around the tournedos arrange some very small1 braised1 and well-trimmed lettuces4 #ajig--,,tournedos ,,henri ,,iv ,grill the tournedos1 and set them on crusts fried in butter4 ,round the edge of each tournedos lay a thread of ,barnaise sauce1 and on top of each an artichoke-bottom garnished with very small potatoes 7of the size of hazel-nuts7 cooked in butter4 ,n4,b4--,instead of putting the sauce on the edge of the tournedos1 it may be served separately4 #ajih--,,tournedos ,,judic ,season the tournedos2 fry them in butter1 and dish them in the form of a crown on crusts fried in butter4 ,on each tournedos set a crown of truffle slices1 with a cock's kidney in the centre1 and surround with braised1 trimmed1 and quartered lettuces4 #ajii--,,tournedos ,,lakm ,prepare 7#a7 as many small tartlet-crusts as there are tournedos2 7#b7 the same number of grilled1 medium-sized mushrooms2 7#c7 a garnish of one tablespoonful of broad beans with cream per tartlet4 ,season the tournedos1 and fry them in clarified butter4 ,dish them in the form of a crown1 each on a tartlet garnished with broad beans1 and set a grilled mushroom on each tournedos4 #aajj--,,tournedos ,,lesdigui,,res ,select onions sufficiently large to admit of placing the tournedos upon them1 and let their number equal that of the tournedos4 ,trim their tops1 and parboil them almost long enough to cook them4 ,then1 by means of a small knife1 cut out their insides so that they may form little cases4 ,fill the latter1 two-thirds full1 with spinach prepared with cream1 cover the spinach with ,mornay sauce1 and set them to glaze in a fierce oven a few moments before the tournedos are ready4 ,grill the tournedos2 dish them in the form of a crown1 each on an onion4 #aaja--,,tournedos ,,lili ,season the tournedos1 and fry them in butter4 ,dish them1 in the form of a crown1 each on a crust of 8,pommes de terre ,anna0 7,no4 #bbjc71 stamped out with a round1 even cutter of the same size as the tournedos4 ,on each tournedos set an artichoke-bottom garnished with a roundel of foie gras tossed in butter1 and on the foie gras place a slice of truffle4 ,send1 separately1 a reduced and well-buttered ,prigueux sauce4 #aajb--,,tournedos ,,lucullus ,season the tournedos2 fry them in clarified butter1 and dish them1 in the form of a crown1 on fried crusts4 ,surround them with a garnish consisting of quenelles of chicken forcemeat1 cocks' combs1 truffles1 and blanched olives1 and coat the whole with half-glaze sauce prepared with truffle essence4 #aajc--,,tournedos ,,madeleine ,for ten tournedos prepare 7#a7 ten timbales of a pure of haricot beans4 ,for these timbales the pure of haricot beans must be cohered per lb4 with one egg and three yolks1 finished with two oz4 of butter1 put into well-buttered dariole-moulds1 and set these to poach fifteen minutes in advance4 7#b7 ,ten small artichoke-bottoms garnished with reduced ,soubise4 ,season the tournedos2 fry them in butter2 dish them1 and surround them with the timbales and the artichoke-bottoms1 alternating the two garnishes4 #aajd--,,tournedos ,,mar,,chale ,season the tournedos2 fry them in butter1 and dish them upon fried crusts4 ,on each of the tournedos set a large1 glazed slice of truffle1 and surround them with little heaps of asparagus-heads cohered with butter4 #aaje--,,tournedos ,,marie-,,louise ,season the tournedos1 and fry them in butter4 ,dish them1 in the form of a crown1 upon crusts one-third inch thick1 fried in butter4 ,on each tournedos set a small artichoke-bottom1 stewed in butter1 garnished in the shape of a dome1 by means of a piping-bag1 with a pure of mushrooms combined with a quart of very reduced ,soubise4 #aajf--,,tournedos ,,mascotte ,season the tournedos1 and fry them in butter4 ,have a garnish ready consisting of raw1 quartered artichoke-bottoms fried in butter2 small1 olive-shaped potatoes1 also cooked in butter2 and olive-shaped truffles4 ,when about to serve1 dish the tournedos in a cocotte with the garnish above described4 ,swill the saut-pan with white wine2 add thereto a little gravy2 reduce the whole1 strain it into the cocotte1 and put the latter in the front of the oven for a minute or two4 #aajg--,,tournedos ,,mass,,na ,season the tournedos and fry them in butter2 dish them on fried crusts of the same size1 and1 in the middle of each tournedos1 set a large slice of poached marrow4 ,surround with a row of small artichoke-bottoms1 garnished with very stiff ,barnaise sauce4 #aajh--,,tournedos ,a ,,la ,m,,nag,,re ,put into an earthenware cocotte the following vegetables1 which should be in proportion to the number of tournedos3--,haricot butter or 8,princesse0 cut into small pieces1 minced new carrots1 very small new onions1 and very fresh peas4 ,all these vegetables should be equally apportioned4 ,add salt1 butter1 and a very little water1 for the cooking of the vegetables should be effected mainly by the concentration of steam inside the cocotte1 which1 for the purpose1 should therefore be well closed4 ,fry the tournedos in butter1 and dish them upon the vegetables in the cocotte at the last moment4 #aaji--,,tournedos ,a ,,la ,,mexicaine ,prepare 7#a7 a fondue of peeled and pressed tomatoes1 cooked in butter1 well reduced1 and in the proportion of one tablespoonful per mushroom2 7#b7 as many large grilled mushrooms as there are tournedos1 while the latter are being fried2 7#c7 some grilled or fried capsicums in the proportion of half a one per tournedos4 ,season the tournedos1 and fry them in oil and butter in equal quantities4 ,dish them each on a mushroom garnished with the fondue of tomatoes1 and cover them with the grilled or fried capsicums4 #aaaj--,,tournedos ,,mikado ,select some fine1 rather firm tomatoes--8,mikados10 as they are called--and cut them in two laterally4 ,squeeze them with the object of expressing all their juice and seeds2 season them inside1 and grill them so that they may be ready at the same time as the tournedos4 ,season the latter and fry them in butter4 ,dish them in the form of a crown1 each on a grilled half-tomato1 and garnish the centre of the dish with ,japanese artichokes tossed in butter4 #aaaa--,,tournedos ,,mirabeau ,grill the tournedos4 ,lay eight fine strips of anchovy fillets upon each1 crossing the former after the manner of a lattice4 ,cover the edges with a crown of blanched tarragon leaves1 and set a large stoned olive in the middle of each tournedos4 ,send some half-melted anchovy butter separately1 and allow two-thirds oz4 of it for each tournedos4 #aaab--,,tournedos ,,mireille ,for ten tournedos1 prepare in advance1 7#a7 five croustades from the preparation used for 8pommes ,duchesse40 ,to make these croustades1 fill some buttered dariole-moulds with the preparation referred to1 taking care to press it snugly into them4 ,dip the moulds into tepid water1 turn out1 treat the mouldings l'anglaise1 fry them1 hollow out their centres1 and keep them hot4 7#b7 ,a fondue of tomatoes in the proportion of one heaped tablespoonful per croustade4 7#c7 ,five timbales of pilaff rice1 made after the same manner as the croustades1 and kept hot until required for dishing4 ,season the tournedos1 fry them in butter1 and dish them as soon as they are ready4 ,surround them with timbales of rice1 and the croustades garnished with the fondue1 the two garnishes to be alternated4 #aaac--,,tournedos ,,mirette ,prepare as many small timbales of 8pommes ,mirette0 7,no4 #bbcd7 as there are tournedos4 ,turn them out on a dish1 sprinkle with grated ,parmesan and a few drops of melted butter1 and set them to glaze a few minutes before the tournedos are ready4 ,grill the tournedos1 dish them in the form of a crown1 and set a timbale of pommes ,mirette upon each4 ,swill the saut-pan with white wine2 add thereto a little meat-glaze1 finish with butter1 and pour the resulting sauce over the tournedos4 #aaad--,,tournedos ,a ,,la ,,moelle ,grill the tournedos and dish them in the form of a crown4 ,lay on each of them a large slice of poached marrow1 and either surround them with ,bordelaise sauce or send the latter to the table separately4 #aaae--,,tournedos ,,montgomery ,season the tournedos and fry them in butter4 ,dish them upon a pancake of spinach 7,no4 #bach71 cooked in a tartlet-mould4 ,deck each tournedos with a rosette of reduced ,soubise1 made by means of a piping-bag fitted with a grooved pipe1 and put a fine slice of truffle in the centre of the rosette4 #aaaf--,,tournedos ,,montpensier ,prepare 7#a7 as many tartlet-crusts as there are tournedos2 7#b7 a garnish of asparagus-heads1 cohered with butter1 in the proportion of one heaped tablespoonful per tartlet4 ,fry the tournedos in butter1 and dish them upon fried crusts4 ,on each of them set a tartlet garnished with asparagus-heads1 with a slice of truffle in the middle4 #aaag--,,tournedos ,,aux ,,morilles ,grill the tournedos or fry them in butter4 ,dish them in the form of a crown2 in the centre arrange a heap of morels tossed in butter1 and besprinkle them moderately with chopped parsley4 #aaah--,,tournedos ,a ,,la ,,ni,,oise ,fry the tournedos in butter1 and dish them in the form of a crown4 ,in the centre of each tournedos set a small heap1 consisting of one half-tablespoonful of peeled1 pressed1 and concassed tomatoes1 tossed in butter1 together with a little crushed garlic and chopped tarragon4 ,surround with small heaps of ,french beans cohered with butter1 and other heaps of small potatoes1 cooked in butter1 alternating the two garnishes4 #aaai--,,tournedos ,,ninon ,fry the tournedos in butter1 and dish them upon crusts of 8pommes ,anna10 stamped out with a round fancy-cutter of the same size as the tournedos4 ,on each of the latter set a small patty1 garnished with asparagus-heads1 cohered with butter and combined with a fine and short julienne of truffles4 #aabj--,,tournedos ,,parmentier ,fry the tournedos in butter1 and dish them in the form of a crown4 ,in the middle of the dish or round it set a fine heap of potatoes1 cut into regular cubes of two-thirds inch side1 or raised by means of an oval1 grooved spoon-cutter4 ,the potatoes should be cooked in butter and kept very soft4 ,slightly sprinkle the potatoes with chopped parsley4 #aaba--,,tournedos ,,persane ,prepare as many green capsicums1 stuffed with rice moulded to the shape of balls and braised1 and as many grilled half-tomatoes as there are tournedos4 ,also have some fried slices of banana ready1 and allow three for each tournedos4 ,fry the tournedos in butter and dish them1 in the form of a crown1 on the grilled half-tomatoes4 ,on each tournedos set a stuffed and braised capsicum4 ,in the centre of the dish arrange the fried slices of banana in a nice heap4 ,send separately to the table a ,chteaubriand sauce1 combined with the reduced braising-liquor of the capsicums4 #aabb--,,tournedos ,,peruvienne ,prepare1 after the manner described below1 as many oxalis roots as there are tournedos4 ,peel the oxalis roots2 cut a slice from underneath them1 in order to make them stand upright1 and hollow them out to form little cases4 ,chop up the pulp extracted from them in the last operation1 and add it to a preparation of duxelles1 made as for stuffed mushrooms4 ,fill the oxalis cases with this preparation1 shaping it above their edges after the manner of a dome2 besprinkle with raspings and oil1 and put them in the oven in good time for them to be ready at the same time as the tournedos4 ,grill the tournedos1 dish them in the form of a crown1 and surround them with the oxalis cases4 #aabc--,,tournedos ,,pi,,montaise ,butter as many tartlet-moulds as there are tournedos2 fill them with ,rizotto la ,pimontaise1 combined with white truffles cut into dice1 and keep them hot4 ,fry the tournedos in clarified butter2 dish them1 in the form of a crown1 on the rizotto tartlets1 turned out at the last minute4 #aabd--,,tournedos ,,proven,,ale ,for ten tournedos1 prepare 7#a7 ten medium-sized mushrooms1 stuffed with duxelles1 slightly flavoured with garlic1 and put in the oven in good time2 7#b7 ten half-tomatoes la ,provenale 7,no4 #bbff74 ,fry the tournedos in equal quantities of butter and oil2 dish them1 in the form of a crown1 on fried crusts1 with a half-tomato upon each1 and around them set the stuffed mushrooms4 #aabe--,,tournedos ,,rachel ,fry the tournedos in butter1 and dish them1 in the form of a crown1 on fried crusts one-third inch thick4 ,on each tournedos set a small artichoke-bottom1 garnished with a large slice of poached marrow4 ,send a ,bordelaise sauce separately4 #aabf--,,tournedos ,,rossini ,fry the tournedos in butter1 and dish them1 in the form of a crown1 upon fried crusts4 ,on each tournedos set a round slice of foie gras1 just a little smaller than the former2 the slices should be seasoned1 dredged1 and fried in butter4 ,on each slice of foie-gras1 set a fine slice of truffle4 #aabg--,,tournedos ,,roumanille ,cut the tournedos a little smaller than usual4 ,season them2 fry them in butter1 and dish them in a circle on grilled half-tomatoes4 ,coat the tournedos with ,mornay sauce1 and set them to glaze quickly4 ,in the middle of each tournedos set a large stuffed and poached olive1 encircled by a ring consisting of an anchovy fillet4 ,in the centre of the dish arrange a fine heap of egg-plant roundels1 seasoned with salt and pepper1 dredged1 fried in oil1 and kept very crisp4 #aabh--,,tournedos ,,saint ,,mande ,fry the tournedos in butter1 and dish them1 in the form of a circle1 each on a little cushion of 8pommes de terre ,macaire10 moulded in ordinary tartlet-moulds4 ,in the centre of the dish set a garnish consisting of peas cohered with butter4 #aabi--,,tournedos ,a ,,la ,,sarde ,prepare a garnish of 7#a7 hollowed1 parboiled1 and braised sections of cucumber1 stuffed with duxelles1 and gratined2 7#b7 small tomatoes1 similarly treated2 7#c7 small round croquettes of rice flavoured with saffron1 thickened with egg-yolks1 treated l'anglaise1 and fried4 ,fry the tournedos in butter1 and dish them in the form of a crown4 ,set a croquette of rice upon each tournedos1 and frame the whole with the stuffed cucumber cases and the stuffed tomatoes1 laid alternately4 #aacj--,,tournedos ,,soubise ,grill the tournedos and dish them in the form of a crown4 ,serve a light ,soubise pure separately4 #aaca--,,tournedos ,,tivoli ,for ten tournedos1 prepare ten small grilled mushrooms1 and allow one half-tomato tossed in butter for each mushroom4 ,fry the tournedos in butter and dish them1 in the form of a crown1 upon fried crusts4 ,on each tournedos set a grilled mushroom1 garnished with a tossed half-tomato1 and all round set some fine 8pommes souffles0 made in ribbon-form1 of a round shape1 and in the proportion of one potato to each tournedos4 ,send a ,barnaise sauce separately4 #aacb--,,tournedos ,,tyrolienne ,for ten tournedos1 prepare the following sauce3--,gently cook one chopped onion in butter2 add two peeled1 pressed1 and roughly-chopped tomatoes1 salt1 pepper1 chopped parsley1 and a little crushed garlic4 ,when the tomatoes are sufficiently cooked1 add thereto a few tablespoonfuls of poivrade sauce1 and set to boil for five minutes4 ,fry the tournedos in butter2 dish them in the form of a crown1 and cover them with the prepared sauce4 #aacc--,,tournedos ,,valen,,ay ,fry the tournedos in butter2 dish them in the form of a crown1 each on a small1 round1 and flat croquette of noodles and ham1 fried just before dishing up4 ,send a ,chteaubriand sauce separately4 #aacd--,,tournedos ,,valentino ,prepare as many pieces of turnips1 of the same diameter as the tournedos and one and one-half inch thick1 as there are tournedos4 ,cut them neatly round1 stamp them with an even and round cutter1 and parboil them until they are almost completely cooked4 ,hollow them out1 by means of a spoon1 inside the mark left by the fancy-cutter1 and stuff them with a preparation of semolina with ,parmesan4 ,put these stuffed pieces of turnip in a sautpan2 add a little water1 butter1 and sugar1 and glaze them while finishing their cooking-process4 ,fry the tournedos in butter1 and dish them in a circle1 each on a stuffed case of turnip4 #aace--,,tournedos ,,vert-,,pr ,grill the tournedos1 and dish them simply with half-melted butter la ,matre-d',htel upon them4 ,surround them with alternate heaps of water-cress and freshly-fried straw potatoes4 #aacf--,,tournedos ,,victoria ,fry the tournedos in butter4 ,dish them in a circle1 each on a little round and flat croquette of chicken-meat4 ,on each tournedos set a half-tomato tossed in butter4 #aacg--,,tournedos ,,villaret ,prepare 7#a7 as many tartlet-crusts as there are tournedos2 7#b7 a sufficient quantity of very smooth flageolet pure to garnish the tartlets2 7#c7 a fine grilled tomato per each tournedos4 ,grill the tournedos1 and dish them on the garnished tartlets4 ,on each tournedos set a grilled mushroom1 the hollow of which should have been filled with ,chteaubriand sauce4 #aach--,,tournedos ,,villeneuve ,fry the tournedos in butter1 and dish them in a circle on little quoit-shaped croquettes of chicken-meat1 fried at the last moment4 ,on each tournedos set a crown of small roundels of tongue and truffle1 laid alternately1 and a small grooved mushroom in the middle4 ,send a ,chteaubriand sauce separately4 #aaci--,,tournedos ,,villemer ,grill the tournedos1 and dish them in a circle1 each on a fried1 hollowed-out crust1 garnished with truffled ,soubise4 ,on each tournedos set a large slice of truffle coated with meat-glaze4 #aadj--;,,filets ,,en ,,chevreuil ,for the 8en chevreuil0 treatment1 the meat used is generally cut from the narrowest end of the fillet of beef4 ,the weight of the pieces cut should average about three oz4 each4 ,after having slightly flattened and trimmed them1 lard them with very thin strips of bacon1 and marinade them for a few hours in the raw marinade given under ,no4 #afi4 ,when about to cook them1 dry them thoroughly1 and fry them quickly in hot oil1 taking care that the latter be smoking1 and therefore hot enough to set the meat and to cause its external moisture to evaporate4 ,the fillets may be accompanied by all vegetable pures and highly-seasoned sauces1 the most suitable of the latter being the ,poivrade and the ,chasseur4 #aada--,,sirloin ,,of ,,beef 7,relev7 ,sirloin of beef is that part of the bullock's back reaching from the haunch to the floating ribs1 which is equivalent to the saddle in veal and mutton4 ,this piece1 however1 cannot properly be called 8sirloin10 except when it comprises the fillet or undercut1 and the upper fillet 7,fr43 contrefilet71 so-called to distinguish it from the undercut4 ,if this joint be treated whole1 it need only be shortened by suppressing the flank1 and by sectioning the ligament lying alongside of the chine on the upper fillet1 in different places4 ,a little fat is left on the undercut1 but none whatever must be removed from the upper fillet4 ,as a rule1 when sirloin of beef is braised1 it is cut laterally into pieces weighing from six to seven lbs4 ,if it is to be roasted1 it is best to keep it whole4 ,when served as a relev1 it is braised or roasted1 and is kept underdone if so desired4 ,unless it be of excellent quality1 however1 braised sirloin generally turns out to be dry4 ,all garnishes given for 8,filet de ,buf0 may be served with sirloin2 but1 as a rule1 the bulkiest1 such as the 8,richelieu10 the 8,provenale10 the 8,godard10 c41 are selected4 ,the accompanying sauce is that indicated for the above garnishes4 #aadb--,,porterhouse-,,steak 7,grill7 ,porterhouse-steak is a slice from the sirloin of beef1 which may be more or less thick4 ,it is cleared of the flank and of the bones of the chine1 and it is always grilled4 ,it may be served with any of the various garnishes and sauces suited to grills2 but it is more often served plain4 #aadc--,,upper ,,fillet ,,and ,,ribs ,,of ,,beef 7,relev7 ,the upper fillet is that part of beef which lies between the top of the haunch and the floating ribs1 alongside of the chine4 ,it may be treated like the fillet1 and all the garnishes suited to the latter may also be applied here4 ,if the piece is to be braised1 it should be completely boned2 if intended for roasting1 it is best to retain the bones4 ,in the latter case1 the large ligament should be cut at various points with the view of preventing distortion1 while the bones constituting the spinous process should be broken close to the point where they join the body of the vertebr1 that they may be easily removed when the meat is being carved4 ,the upper fillet1 especially when it is of good quality1 is best roasted4 ,ribs of beef may likewise be braised or roasted4 ,in either case1 the meat should be properly trimmed and cleared of all the bones of the spinous process4 ,this piece should only be used after having been well hung1 in order that it may be as tender as possible4 #aadd--;,,grilled ,,sirloin ,,steaks ,,and ,,ribs ,,of ,,beef ,the sirloin steak may be cut either from the upper fillet or the ribs of beef1 i4e41 between two rib-bones4 ,in order that its cooking may be regular1 it should not weigh more than from two to three lbs4 ,ribs of beef may also be grilled1 provided they be sufficiently tender4 ,they may be braised1 too1 and in this case they are served with any of the various garnishes given under ,fillet of ,beef4 #aade--,,pi,,ce ,,de ,b,,uf ,,brais,e 7,relev7 ,the piece of beef called rump is the one preferred for boiling and braising4 ,whatever be the use for which the meat is intended1 the weight of the pieces should not be more than six or eight lbs4 at the most1 and they should be cut in the length rather than in the thickness1 that the cooking process may be facilitated4 ,all the garnishes of braised sirloin of beef are suited to braised pieces of beef4 ,boiled beef is generally accompanied by the vegetables used in its cooking-process1 by pures1 green or dry vegetables1 pastes1 macaroni1 c41 c4 #aadf--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,bourguignonne ,lard the piece of beef1 and marinade it for three hours in brandy and red wine4 ,braise it after the manner described under ,no4 #bdg2 moisten first with the wine of the marinade1 and1 when the latter is reduced1 with some veal gravy and one-half pint of ,espagnole sauce per quart of liquid1 taking care that the whole moistening reaches the top of the piece of meat4 ,add a faggot and some mushroom parings2 set to boil1 and cook gently in the oven4 ,when the meat is two-thirds cooked1 transfer it to another saucepan1 and surround it with mushrooms cut into two or four1 according to their size1 and tossed in butter2 breast of bacon1 cut into dice1 blanched and tossed in butter1 and some small onions half-glazed with butter4 ,strain the sauce through a sieve over the piece of beef and its garnish1 and complete the cooking gently4 ,a few minutes before serving1 put the meat on a dish and glaze it in the oven4 ,transfer the meat to the dish intended for the table2 quickly reduce the sauce if necessary1 and pour it over the piece of beef and the garnish4 #aadg--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,cuiller ,select a very square or oval piece of beef1 and bear in mind1 in selecting it1 that it will have to be fashioned to the shape of a case when it has been cooked4 ,string it1 and braise it after the manner described under ,no4 #bdg1 almost entirely covering it with moistening liquor4 ,set it to cook gently2 withdraw the piece when the meat is still somewhat firm1 and let it cool under slight pressure4 ,this done1 cut out the meat from the inside2 leave a thickness of about half-inch round the sides and on the bottom1 and the piece thus emptied should constitute a square or oval case1 in accordance with the shape originally adopted4 ,coat the outside of the whole piece with a mixture of beaten eggs and fine bread-crumbs1 combined with ,parmesan2 sprinkle melted butter over it with a brush1 and put the case into a sufficiently hot oven to allow of a crust forming round it4 ,meanwhile chop up the meat extracted from the inside of the piece2 add thereto a little salted tongue1 some braised slices of sweet-bread1 and mushrooms2 put the whole into a sautpan with an ,italian or a half-glaze sauce1 according to the requirements1 and heat this garnish4 ,n4,b4--,this preparation was quite common in old-fashioned cookery1 but though it is still served occasionally1 it is now looked upon more as a curiosity than anything else4 ,as a curiosity1 therefore1 ,i chose to include it among these recipes2 but it does not follow from this that ,i in any way recommend it4 #aadh--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,flamande ,lard the piece of beef1 and braise it as explained under ,no4 #bdg4 ,meanwhile prepare the following garnish3--7#a7 ,cut a nice firm cabbage into four1 remove the heart1 and parboil it for seven or eight minutes4 ,drain it2 cool it2 divide up the quarters1 leaf by leaf1 so as to remove the hard ribs1 and season with salt and pepper4 ,mould them to the shape of balls by pressing them in the corner of a towel into balls weighing about three oz4 each1 or simply put them into a saucepan with a quartered carrot1 an onion stuck with a clove1 a faggot1 six oz4 of blanched breast of pork1 and a little raw sausage with garlic1 which latter must be withdrawn after cooking has gone on for one and one-half hours4 ,moisten the cabbage with just sufficient consomm to cover it2 add a few tablespoonfuls of good stock-fat2 set to boil1 and cook gently in the oven for one and one-half hours4 7#b7 ,cut the required quantity of carrots and turnips to the shape of olives2 cook them in consomm1 and reduce the latter for the purpose of glazing4 7#c7 ,prepare some potatoes l'anglaise4 ,set the piece of beef on a dish large enough to allow of the former being surrounded with the moulded or plainly-heaped cabbages1 the glazed carrots and turnips1 and the potatoes l'anglaise4 ,the last two vegetables should be set in alternate heaps with the cabbages and the bacon 7cut into small rectangles7 and the sausage 7cut into roundels7 should be distributed all round4 ,serve separately the gravy of the piece of beef1 cleared of all grease1 reduced to a half-glaze and strained4 #aadi--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,mode ,,chaude ,lard the piece of beef1 which should not1 if possible1 weigh more than from four to five lbs4 ,the strips of bacon used for larding ought to have been prepared fifteen or twenty minutes in advance1 marinaded in a few tablespoonfuls of brandy1 and sprinkled with parsley just before being used4 ,rub the piece with salt1 pepper1 and nutmeg1 and put it into a basin with one bottle of red wine and one-fifth pint of brandy1 and set it to marinade for four or five hours1 taking care to turn it over from time to time4 ,then set it to braise after the manner described under ,no4 #bdg2 add its marinade to the moistening1 and surround it with three small1 boned1 blanched1 and strung calf's feet4 ,when the cooking is three-quarters done1 transfer the piece of beef to another saucepan1 and surround it with the following garnish3-- #a4 ,about one-quarter lb4 of carrots turned to the shape of elongated olives1 and already two-thirds cooked4 #b4 ,small onions coloured in two-thirds lb4 of butter4 #c4 ,the calf's feet cut into small1 square1 or rectangular pieces4 ,strain the braising-liquor over the whole1 and complete the cooking gently4 ,when about to serve1 either glaze the piece of beef1 or dish it plain2 coat it lightly with sauce1 and send what remains of the latter1 with the garnish1 in a timbale4 #aaej--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,mode ,,froide ,buf la mode is very rarely prepared specially for cold dishing1 the remains of a fine piece being generally used for that purpose4 ,the piece of meat must first be well trimmed4 ,if the quantity of sauce do not seem enough1 or if the sauce itself seem too stiff1 add a third of its volume of aspic jelly to it4 ,for moulding1 take a terrine pt1 a mould1 or other utensil capable of holding the piece of meat1 its garnish1 and its sauce4 ,deck the bottom of the utensil in any suitable way with the carrots and the onions1 and surround the piece with what remains of the latter and the dice of calf's foot4 ,add the sauce1 combined with the jelly1 after having passed it through a strainer1 and put the whole in the cool for a few hours4 ,turn out just before serving1 and surround with very light1 chopped jelly4 #aaea--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,noailles ,lard the piece of beef1 and marinade it in brandy and red wine4 ,this done1 dry it thoroughly1 and brown it evenly in butter all over2 moisten it with its marinade and an equal quantity of veal gravy1 and set to cook gently4 ,when the meat is half-cooked1 surround it with two lbs4 of minced onions1 tossed in butter1 and three oz4 of rice4 ,complete the cooking of the piece with onions and rice4 ,now withdraw the piece of beef1 and quickly rub the onions and the rice through tammy4 ,reduce this ,soubise with rice for a few moments4 ,neatly trim the piece of beef2 cut it into even slices2 reconstruct it on a dish1 and between each slice pour a tablespoonful of ,soubise pure4 ,cover the reconstructed piece of beef with the remainder of the ,soubise2 sprinkle the surface with two tablespoonfuls of bread-crumbs fried in butter1 and some melted butter1 and put the whole in the oven1 that the gratin may form speedily4 #aaeb--,,the ,,rump ,rumpsteak and ,beefsteak4 ,the rump is that portion of the sirloin of beef which touches the top of the haunch4 ,it may be braised1 but it is more often grilled in slices from one inch to one and one-half inches thick1 which are called 8rumpsteaks40 ,with reference to this subject1 it is as well to point out that the term 8,beefsteak10 so hackneyed in ,france1 is scarcely used in ,england1 owing to its want of precision4 ,in ,france1 beefsteak is either a cut from the fillet1 the upper-fillet1 or the rump1 according to the standing of the catering-house which supplies it4 ,but the nature of the piece cannot very well be mistaken1 inasmuch as the term beefsteak1 which designates it1 is generally followed by other ,french words which reveal its origin1 whereas in ,england the term 8,beefsteak0 does not convey any particular meaning4 ,rumpsteak is either grilled or sautd1 but whatever be the method of cooking it1 it is generally served plain4 ,all garnishes suited to fillets1 however1 may be served with it1 as also the various butters and sauces generally used with grills4 #aaec--,,langue ,,de ,b,,uf ,ox tongue is served fresh or salted1 but1 even when it is to be served fresh1 it is all the better for having been put in salt a few days previously4 ,in order to salt it1 put it into a special brine1 as explained under ,no4 #agb4 ,when salted1 it is cooked in boiling water2 when fresh1 it is braised exactly after the manner of any other piece of meat4 ,ox tongue may be served with almost all the garnishes suited to relevs of fillet of beef1 but more particularly with the following3--,bourgeoise2 ,flamande2 ,milanaise2 ,noodles or ,macaroni with cream1 cheese or tomatoes2 and all vegetable pures4 ,the most suitable sauces are3--,madeira sauce1 ,piquante sauce1 ,tomato sauce1 or their derivatives4 #aaed--,,langue ,,de ,b,,uf ,,choucro,,te ,braise the tongue as described under ,no4 #bdg1 and glaze it at the last moment4 ,dish it1 and send to the table separately 7#a7 a timbale of well-braised sauerkraut2 7#b7 a timbale of potato pure2 7#c7 a ,madeira sauce1 combined with the braising-liquor of the tongue1 cleared of all grease1 and reduced4 #aaee--,,langue ,,de ,b,,uf ,,bourgeoise ,braise the tongue in the usual way4 ,when it is two-thirds cooked1 surround it with carrots fashioned to the shape of olives and already two-thirds cooked1 and small onions browned in butter4 ,complete the cooking gently1 and for the rest of the operation1 proceed as for 8,pice de ,buf la ,mode chaude40 #aaef--,,langue ,,de ,b,,uf ,,aux ,f,,ves ,tongue intended for this preparation should be put in salt a few days in advance4 ,boil it in the usual way and very gently2 glaze it when about to serve1 and dish it4 ,send to the table separately 7#a7 a timbale of very fresh1 skinned1 broad beans1 cooked in salted water with a spray of savory1 and cohered with butter at the last moment4 7#b7 ,a ,madeira sauce4 #aaeg--,,langue ,,de ,b,,uf ,,flamande ,braise the tongue1 and glaze it at the last moment4 ,surround it with the garnish 8 la ,flamande0 given under the beef recipe of that name1 i4e41 braised cabbages1 glazed carrots and turnips1 potatoes l'anglaise1 rectangles of lean bacon1 and roundels of sausage4 #aaeh--,,langues ,,de ,b,,uf ,,froides ,ox tongues intended for cold dishing should be kept in brine 7,no4 #agb7 for eight or ten days4 ,when about to use them1 put them to soak in cold water for a few hours1 and then cook them plainly in water for three hours4 ,this done1 withdraw them from their cooking-liquor2 skin them2 cover them with buttered paper1 and let them cool4 ,the object of the paper is to keep off the air1 the tendency of which is to blacken the surface of the meat4 ,when quite cool1 coat the tongues with a glaze composed of one-half lb4 of gelatine dissolved in one pint of water2 the latter is given a scarlet tint by means of carmine and caramel4 ,cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley4 ,n4,b4--,the gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters' skin4 ,,ox ,,tails4 ,ox tails1 sectioned or unsectioned1 are usually braised1 and only the thicker half of the caudal appendage is ever used4 #aaei--,,queue ,,de ,b,,uf ,a ,l',,auvergnate ,section the tail1 and braise it in white wine1 after recipe ,no4 #bdg4 ,prepare a garnish of rectangles of lean bacon1 large chestnuts cooked in consomm and glazed1 and small onions cooked in butter4 ,put the sections of the tail in an earthenware cocotte with the garnish4 #aafj--,,queue ,,de ,b,,uf ,a ,,la ,,cavour ,section the tail1 and braise it in a moistening two-thirds of which is brown stock and one-third white wine4 ,it is well for the moistening to be somewhat abundant4 ,set to cook very gently1 until the meat falls from the bones1 i4e41 for a matter of about four and one-half or five hours4 ,this done1 dish the sections of the tail in a cocotte2 add some small1 cooked mushrooms2 clear the cooking-liquor of grease2 reduce it1 and thicken it slightly with fecula4 ,strain this thickened cooking-liquor over the sections of the tail and the mushrooms1 and set to boil very gently for ten minutes4 ,serve thus in the cocotte set on a dish1 and send a timbale of chestnut pure to the table at the same time4 #aafa--,,queue ,,de ,b,,uf ,,farcie ,choose a large ox tail1 and bone it carefully without bursting it4 ,lay it on a napkin1 and stuff it with a forcemeat consisting of the following ingredients3--,three-quarters lb4 of very lean beef and one-half lb4 of chopped fat bacon1 the two mixed with four oz4 of bread-crumbs soaked in milk and pressed2 two whole eggs2 three oz4 of truffle peel2 one-half oz4 of salt1 a pinch of pepper1 and a very little spice4 ,sew up the tail1 cover it with a piece of linen after the manner of a galantine1 and cook it gently for three hours in a very light stock with vegetables as for boiled beef4 ,at the end of the three hours take it out of the linen2 put it into a sautpan1 the bottom of which should be garnished as for a braising2 add a little of the cooking-liquor of the tail1 and complete the cooking1 basting often the while4 ,take care to baste more frequently towards the close of the operation with the view of properly glazing the meat4 ,when about to serve1 dish it1 after having removed all string1 and lightly coat the bottom of the dish with a sauce consisting of the cooking-liquor1 reduced and thickened with arrow-root4 ,send what remains of the cooking-liquor in a sauceboat4 ,serve separately either a pure1 a garnish of braised vegetables1 or one of the sauces suited to pieces of beef4 #aafb--,,queue ,,de ,b,,uf ,,grill,e ,cut the tail into sections twice the usual length1 and cook these in a stewpan for five hours with salted water and aromatics4 ,drain the sections2 dry them well2 dip them in melted butter1 and roll them in very fine bread-crumbs4 ,sprinkle with melted butter1 and set to grill gently4 ,grilled ox tail may be served with any vegetable pure4 ,an ordinary ,soubise1 or one prepared 8 la ,noailles10 as explained under the piece of beef of that name1 also suits very well4 ,in any case1 the ,soubise should be sufficiently thick4 ,such sauces as la ,diable1 ,hache1 ,piquante1 ,robert1 ,tomato1 ,italienne1 c41 are also suited to grilled ox tail4 ,n4,b4--,when the adjunct to grilled ox tail is a highly-seasoned sauce1 the sections should first be covered with a coat of mustard1 then dipped in melted butter1 and finally rolled in bread-crumbs4 #aafc--,,queue ,,de ,b,,uf ,,en ,,hochepot ,cut the tail into sections1 and put these into a stewpan of convenient size1 with two pig's trotters1 each of which must be cut into four or five pieces1 and one pig's ear4 ,cover the whole with cold water2 add salt to the extent of one-third oz4 per quart of the liquid2 set to boil2 skim1 and leave to cook gently for two hours4 ,this done1 add one small cabbage1 cut into quarters1 parboiled and cooled2 ten small onions2 five oz4 of carrots1 and the same weight of turnips1 cut to the shape of large1 garlic cloves4 ,set the whole to cook for a further two hours at least4 ,when about to serve1 dish the sections of tail in a circle2 put the vegetable garnish in the centre1 and surround the latter with the pig's ear cut into small1 narrow strips1 and ten grilled chipolata sausages4 ,serve1 separately1 a timbale of potatoes cooked l'anglaise4 ,various ,preparations of ,beef4 #aafd--,,stewed ,,steaks ,,and ,,onions ,select some steaks one and one-third inches thick2 fry them in butter on both sides1 and set them to braise in short moistening1 with a sufficient quantity of quartered and browned onions to constitute an abundant garnish4 ,leave the whole to cook gently for three hours4 ,dish the steak1 and surround it with the onions and the braising-liquor cleared of all grease and reduced4 #aafe--,,salt ,,beef ,the pieces of beef chiefly selected for salting are brisket1 silver side1 and round of beef1 and these are always boiled for a more or less lengthy period1 according to their size4 ,to the cooking-liquor is added a copious garnish of carrots and turnips4 ,these are served with the meat1 together with a sauceboat of cooking-liquor and a suet dumpling1 prepared as follows3-- #aaff--,,suet ,,dumpling ,finely chop up some suet2 add to it an equal quantity of flour and about one-quarter oz4 of salt per lb4 of suet and flour4 ,moisten with just enough water to make a thick paste of about the same consistence as brioche-paste4 ,cut this paste into portions weighing about one oz41 and roll them into small balls4 ,put the latter in a sautpan containing some boiling beef cooking-liquor1 which need not have been cleared of grease1 and let them poach for one and one-half hours4 ,now drain the dumplings1 and arrange them around the meat with the garnish of carrots and turnips1 as explained above4 #aafg--;,,cold ,,salt ,,beef ,salt beef1 served cold1 constitutes an excellent sideboard dish for luncheons4 ,it need only be neatly trimmed all round1 care being taken to preserve all the fat so highly esteemed by some4 ,indeed1 a piece of cold salt fat is sometimes added to that already existing around and in the meat1 in which case the extra quantity is fixed to the beef by means of a hatelet4 #aafh--,,pressed ,,beef ,salt beef also serves in the preparation of 8,pressed ,beef10 but1 for this purpose1 the breast is generally used4 ,after having thoroughly cooked the salted breast of beef in accordance with the procedure indicated for salt beef1 cut it into large pieces of the same size as the moulds into which the meat is going to be pressed4 ,lay the pieces of beef one on top of another in a square or rectangular mould1 and cover with a thick board1 cut flush with the inside edge of the mould4 ,now apply pressure1 either by means of a strong press or heavy weight1 and leave the beef to cool under the applied pressure4 ,when the meat is quite cold1 turn it out2 trim it carefully on all sides1 and glaze it1 i4e41 cover it entirely with a coating of rather firm1 clarified gelatine1 brought by means of carmine and caramel to a nice red-brown colour4 #aafi--,,steak ,,and ,,kidney ,,pudding ,cut three lbs4 of very lean beef into slices one-third inch thick4 ,season these slices with salt1 pepper1 and nutmeg1 and add a little chopped onion and parsley4 ,take a pudding-basin2 line it with a firm layer of suet-dough 7,no4 #aaff71 and garnish the bottom and sides of the basin with the slices of beef4 ,in the middle put one lb4 of kidney of beef1 of veal1 or of mutton1 cut up as for tossing1 and seasoned like the steaks4 ,moisten with just sufficient water to cover4 ,now close up the basin with a layer of the same paste as that used in lining1 pinching it with the latter1 all round1 that it may adhere thoroughly4 ,in order to effect this with greater certainty1 the respective edges of the two layers of paste may be moistened4 ,this done1 cover the basin with a buttered and dredged napkin1 fastened on by means of string tied round just beneath the lip of the utensil4 ,cook for five hours1 either in boiling water or in steam1 and1 after having removed the napkin1 serve the pudding as it stands4 #aagj--,,steak ,,pudding ,make some rather stiff paste with two lbs4 of flour1 one and one-quarter lbs4 of the chopped fat of kidney of beef1 a pinch of salt1 and one-quarter pint of water4 ,with the rolling-pin1 roll out this paste to a round layer one-quarter inch thick1 and put it into a buttered dome-mould or pudding-basin4 ,cut the lean beef into pieces1 and season them1 exactly as for steak and kidney pudding4 ,fill up the basin with the pieces arranged in layers2 moisten with just enough water to cover1 and close up the basin with a layer of the same paste as that used for its lining4 ,carefully join the edges of the two layers of paste1 assisting the operation with a little moisture applied by means of a brush2 swathe the basin in a buttered pudding-cloth1 and fasten the latter firmly with string4 ,put the pudding in a saucepan of boiling water or a steamer1 and leave it to cook for three hours if the beef has been cut from the fillet1 and for four hours if cut from any other piece4 ,at the end of the required time take the pudding out of the saucepan and remove the cloth4 ,dish on a folded napkin4 #aaga--,,steak ,,and ,,oyster ,,pudding ,proceed exactly as for steak and kidney pudding1 but take only two lbs4 of beef1 and replace the odd pound by forty fine oysters4 #aagb--;,,daube ,,chaude ,a ,,la ,,proven,,ale ,cut four lbs4 of shoulder or cushion of beef into cubes weighing about four oz4 each4 ,lard each piece of meat with a strip of bacon two inches long by one-half inch wide1 and put the cubes or pieces into a bowl with salt1 pepper1 a very little spice1 five or six tablespoonfuls of vinegar1 and a glass of red wine4 ,leave to marinade for two or three hours1 and toss the pieces1 from time to time1 in the marinading liquor1 in order that each may be well saturated with it4 ,heat six oz4 of grated bacon in an earthenware stewpan1 and brown therein twelve small onions1 fifteen carrots in the shape of olives1 two sticks of celery cut into pieces of the same size as the carrots1 and four cloves of garlic4 ,add the marinaded pieces of meat1 which should have been properly dried2 fry the whole1 meat and vegetables1 for a further seven or eight minutes1 and moisten with the marinade and two glasses more of red wine4 ,complete with one-half lb4 of fresh bacon rind1 blanched and cut into square pieces of two-thirds inch side2 a faggot made up of parsley stalks1 thyme1 bay1 and1 in the centre1 a small piece of dry lemon rind4 ,set to boil1 completely close the stewpan1 and leave to cook in a moderate oven for six or seven hours4 ,when about to serve1 remove the faggot1 clear all grease from the gravy1 and dish in a hot timbale1 or serve the 8daube0 in the stewpan itself4 #aagc--;,,daube ,a ,,la ,,proven,,ale ,,froide ,a daube is rarely prepared specially for cold dishing2 generally the remains of one already served hot are used4 ,take the pieces1 one by one1 with a fork1 and place them in a terrine pt with the carrots1 onions1 and squares of bacon rind1 which have remained almost untouched4 ,strain the gravy over them through an ordinary strainer1 pressing lightly the while1 and leave to cool4 ,when about to serve1 turn out the daube on a cold dish1 and surround with chopped aspic jelly4 #aagd--;,,carbonnades ,a ,,la ,,flamande ,cut three lbs4 of lean shoulder or cushion of beef into thin1 short slices4 ,season the latter with salt and pepper1 and brown them quickly on both sides in stock fat4 ,at the same time toss one and one-quarter lbs4 of minced onions in butter1 until they are well browned4 ,put the slices of beef and the onions in alternate layers into a saucepan1 and in their midst place a faggot4 ,drain the grease from the sautpan in which the slices were fried2 swill with one and one-half pints of beer 7old ,lambic in preference72 add the same quantity of brown stock1 thicken with four oz4 of brown roux2 finish the seasoning with one and one-half oz4 of powdered sugar2 set to boil1 stirring the while1 and strain this sauce over the slices of beef and the onions4 ,cover and cook gently in the oven for from two and one-half to three hours4 ,n4,b4--,carbonnades are served thus1 mingled with the onions2 but they may also be dished in a timbale and covered with a ,soubise consisting of the onion and the sauce rubbed through tammy4 #aage--,,minc ,,de ,b,,uf ,cold roast or boiled meats may be warmed up in many different ways4 ,in their preparation1 however1 the reader should follow one rule1 the non-observance of which invariably leads to failure4 ,whatever the meat be1 it should first be cut into the thinnest possible slices2 set on a dish1 and covered with a boiling sauce or garnish1 which should effect its warming up4 ,if the meat boil in the sauce or garnish1 it toughens1 and this1 above all1 should be avoided when roast meat is used4 ,sauces suited to mincs are the ,bordelaise1 the ,piquante1 the ,italienne1 the ,chasseur1 the ,poivrade1 the ,prigueux1 and the ,tomato4 #aagf--,,minc ,,de ,b,,uf ,,en ,,miroton ,for one lb4 of beef mince two fine onions somewhat finely1 and toss them in butter until they are evenly and well gilded4 ,sprinkle with one-half tablespoonful of flour2 set to cook for a moment1 and then moisten with one-half glassful of white wine and one-half pint of consomm2 season with a pinch of pepper2 boil1 and leave to cook gently for seven or eight minutes4 ,the flour may be dispensed with1 but1 in this case1 the white wine is reduced to two-thirds1 one-half pint of half-glaze is added1 and the whole is cooked for seven or eight minutes4 ,cut the beef into very thin slices1 and set these on a dish4 ,a minute before serving1 add a few drops of vinegar to the onions2 cover the meat with the onions and the sauce2 stand the dish for a moment on the hob1 and sprinkle it slightly with chopped parsley4 ,n4,b4--,when the miroton is prepared with boiled beef1 the slices should be cut somewhat more thickly1 and left to simmer gently in the sauce for as long as possible--an hour or more if necessary4 ,the miroton is then dished with some minced gherkins1 sprinkled with raspings1 and placed in the oven at the last moment for the gratin to form4 #aagg--;,,goulash ,,de ,b,,uf ,a ,,la ,,hongroise ,cut three lbs4 of ribs or shoulder of beef into squares weighing about three oz4 each4 ,fry these pieces on a moderate fire in four oz4 of lard1 together with one-half lb4 of onions cut into large dice1 until the latter acquire a nice1 even1 golden colour4 ,season with one-third oz4 of salt and the necessary quantity of paprika2 add one and one-quarter lbs4 of peeled1 pressed1 and quartered tomatoes1 and one-sixth pint of water4 ,cover and cook in the oven for one and one-half hours4 ,this done1 add one-third pint of water and one and one-quarter lbs4 of quartered potatoes to the ,goulash4 ,continue the cooking in the oven1 basting often the while1 and do not stop the operation until the moistening-liquor is entirely reduced4 ,when about to serve1 dish the ,goulash in a timbale4 #aagh--;,,hachis ,,de ,b,,uf ,a ,l',,am,,ricaine ,cut the meat into small cubes4 ,also cut into dice the same weight of potatoes as of meat4 ,season these potatoes and toss them in butter4 ,this done1 put half their quantity into a saucepan with the meat dice1 and cohere the whole with a few tablespoonfuls of tomato sauce and reduced veal gravy4 ,heat without allowing to boil2 dish in a hot timbale2 distribute the remainder of the potatoes1 which should be crisply fried1 over the hash1 and sprinkle with a pinch of freshly-chopped parsley4 #aagi--;,,hachis ,,de ,b,,uf ,,parmentier ,bake some fine potatoes in the oven4 ,the moment they are done1 slice off a piece of their baked shell1 and remove the pulp from their insides by means of a spoon handle4 ,crush this pulp with a fork1 and toss it in butter as for 8pommes de terre ,macaire40 ,then add to it as much beef in dice as there is pulp2 two tablespoonfuls of chopped onion cooked in butter per lb4 of the preparation2 a pinch of chopped parsley1 and a few drops of vinegar4 ,now toss the whole together for a few minutes1 and then fill the empty potato shells with the preparation4 ,sprinkle with ,lyonnaise sauce rubbed through tammy1 and add as much of it as the hash will absorb4 ,replace the portion of shell cut off at the first1 that the potatoes may seem untouched2 arrange them on a dish1 and put the latter in the oven for ten minutes4 ,when about to serve1 dish the stuffed potatoes on a napkin4 #aahj--,,tripes ,a ,,la ,,mode ,,de ,,caen ,in the preparation of this culinary speciality of ,normandy1 a very common mistake is often made2 to wit1 that of using calves' feet instead of those of the ox1 an innovation to which there are many objections4 ,in the first place1 the gravy of the tripe cannot absorb so much gelatine1 and is indifferently thickened in consequence2 secondly1 since calves' feet are much more tender than those of the ox1 the former get boiled to shreds before the cooking of the tripe has been properly effected4 ,this supposed improvement on the old method is thus seen to actually run counter to the end in view2 but means there are1 nevertheless1 whereby those who insist upon the use of calves' feet may be satisfied4 ,it is only necessary to braise a number of calves' feet beforehand1 the number being in proportion to the quantity of tripe1 and to add these to the latter a quarter of an hour before serving4 ,another mistake which obtains somewhat widely in respect of this dish is the serving of it in a silver utensil--a method quite as unreasonable as that of serving a ,chaudfroid in an earthenware dish4 ,by virtue of its simplicity1 tripe should be served in either sandstone or special earthenware stewpans1 wherein heat is best retained2 and the operator should rather direct his attention to the serving of tripe as hot as possible1 than to this or that fanciful method of dishing1 which really has no raison d'tre in this case4 ,the ,preparation of ,tripe4--,under the head of 8beef tripe0 are understood3 7#a7 ,the feet2 7#b7 tripe proper1 which comprises the ,paunch1 the ,honey-comb ,bag1 the ,manyplies1 and the ,reed4 ,first soak the tripe in cold water for some considerable time2 then cut it into squares of two inches side4 ,for the seasoning and flavouring of tripe1 complete in all its parts1 take3 7,seasoning7 one-quarter oz4 of salt and a pinch of pepper per lb42 7flavouring7 four lbs4 of onions stuck with four cloves2 three lbs4 of carrots2 one faggot1 comprising two lbs4 of leeks1 one-third lb4 of parsley stalks1 a sprig of thyme1 and a bay leaf4 ,moisten with two quarts of good cider 7not likely to turn black while cooking1 otherwise use water72 one-half pint of brandy or liqueur-cider4 ,the quantity of the moistening-liquor largely depends upon the shape of the utensil2 a little less will be needed in the case of a narrow one1 and a little more in the case of a wide one4 ,in any case1 however1 the tripe should be just covered4 ,treatment and ,cooking-process4--,take a stewpan or braising-pan1 just large enough to hold the tripe and the garnish4 ,on the bottom of this lay carrots1 onions1 seasoning1 and the four ox feet1 bound and cut into fair-sized pieces4 ,add the tripe1 placing the faggot in its midst2 upon the tripe lay the bones of the feet1 broken lengthwise2 some slices of beef-fat1 well soaked in cold water2 and1 finally1 the moistening4 ,cover the whole with a kind of galette of paste1 consisting of flour mixed with hot water and kept somewhat stiff1 and fix the paste well on to the edges of the utensil4 ,place in the oven1 and1 when about two hours have elapsed and the paste is well baked1 close the utensil with its own cover4 ,in a regular and moderate oven1 allow about ten hours for the cooking4 ,the ,dishing and ,serving4--,after taking the tripe out of the oven1 remove the cover of paste1 the bones1 the fat1 the carrots1 the onions1 and the faggot1 and by means of a slice withdraw the pieces of tripe and set them in the special earthenware bowls1 taking care to distribute the pieces1 coming from different portions of tripe1 in such wise as to meet the demands or fancies of the various consumers4 ,when the tripe has been transferred to the bowls1 clear the gravy of all grease1 and dole it out evenly among the number of receptacles4 ,it is best1 now1 to put the latter in a bain-marie1 for they must only be served quite hot1 on chafers or otherwise4 ,n4,b4--7#a7 ,to make the dish to perfection1 the tripe should be put into special earthenware pots 7wherein the heat is more effectively concentrated71 and cooked in a baker's or pastry-cook's oven4 ,i dealt with the alternative of cooking tripe in a stewpan in order to make provision for those who can avail themselves of neither special pots nor a baker's oven4 7#b7 ,the measures ,i prescribe1 namely1 those of first laying the slices of beef-fat upon the tripe1 and then covering the whole with a lid of paste1 are intended to stop a too rapid evaporation of the liquid--a contingency that must be guarded against1 more particularly in a kitchen oven--and to preserve the whiteness of the tripe4 ,the cover of paste would be quite useless if a baker's oven were available1 for the latter not only ensures perfectly regular heat1 but also wanes regularly4 #b4 ,,veal4 ,with the exception of veal sweetbreads1 it cannot be denied that this meat is considerably less popular in ,england than abroad1 nor does it ever seem to appear on important menus in this country4 ,of course1 and the fact must not be lost sight of1 ,english veal is admittedly inferior in quality--badly fattened1 and mostly red1 soft1 and dry4 ,probably1 therefore1 its unpopularity may be the indirect cause of its poor quality2 for it is inconceivable that a country so famous for cattle-rearing as ,england undoubtedly is could not produce veal equal in quality to its beef1 mutton1 and pork1 if rearers thought it worth their while to perfect that special branch of their business4 ,be this as it may1 almost all the best veal consumed in ,england comes from the ,continent1 principally from ,france1 ,belgium1 and ,holland2 and1 in this respect1 ,i not only refer to the larger joints1 but to those odd parts such as the head1 the liver1 the sweetbreads1 c41 the continental quality of which is likewise very superior to that of the ,english produce4 #aaha--,,selle ,,de ,,veau 7,relev7 ,saddle of veal is the only ,relev of this meat which is sometimes allowed to appear on an important menu1 and it is1 in fact1 a splendid and succulent joint4 ,it may be roasted1 but ,i should urge the adoption of the braising treatment1 not only as a precaution against dryness1 but because of the fine stock yielded by the operation4 ,whatever be the method of cooking1 trim the saddle on one side1 flush with the bones of the pelvis1 and up to the first ribs on the other side4 ,then cut out the kidneys1 leaving a thick layer of fat on the under fillets or 8filets mignons02 pare the flank on either side1 in such wise that what is left of it1 when drawn under the saddle on either side1 may just cover the fillets above referred to4 ,this flank should only be drawn over the fillets after the inside of the joint has been salted2 then cover the top surface of the joint with slices of bacon1 and tie round with string1 five or six times1 that the bacon and the flank may not shift4 ,when the saddle is intended for only a small number of people1 half of it may be used at a time2 that is to say1 one fillet1 in which case the joint may be cut in two1 lengthwise4 ,the procedure for braising this piece is in pursuance of the directions given under 8,the ,braising of ,white ,meats0 7,no4 #bdh74 ,the process of braising1 whether it be in respect of the saddle or other veal ,relevs1 such as the cushion1 the loin1 the neck1 c41 demands particular care1 must be accompanied by frequent basting1 and should always be carried on with short moistening4 #aahb--,,selle ,,de ,,veau ,a ,,la ,,chartreuse ,braise the saddle1 and glaze it at the last moment1 after having removed the slices of bacon4 ,set it on a long dish1 and1 at each end of the latter1 place a chartreuse of vegetables4 ,round the joint put a few tablespoonfuls of the braising-liquor1 cleared of all grease1 reduced1 and well-strained2 and serve what remains in a sauceboat4 ,chartreuses of ,vegetables4--,take two dome- or ,charlotte-moulds1 capable of holding two-thirds of a quart4 ,butter them liberally2 line them with buttered paper1 and on the latter1 over the bottom and sides of the utensil1 lay carrots1 turnips1 peas1 and ,french beans2 each of which vegetables should be cooked in a way suited to its nature4 ,this operation1 which is somewhat finicking1 may either be effected on the plan of a draught-board1 or the different vegetables may be superposed in alternate rows of varying colours4 ,when the moulds are garnished in this way1 spread thereon1 over the vegetables1 a layer of forcemeat softened with beaten white of egg2 the object of this measure is to keep the vegetable decoration in position1 and this is effected by the poaching of the forcemeat before the chartreuse is filled with its garnish4 ,this done1 fill the moulds to within one-third inch of their brims with a ,macdoine of vegetables cohered by means of stiff ,bchamel and cream1 and cover with a layer of forcemeat4 ,set these chartreuses to poach thirty-five minutes before serving1 and take care to let them rest for five minutes before unmoulding them on either side of the saddle4 #aahc--,,selle ,,de ,,veau ,a ,,la ,,metternich ,braise the saddle1 and1 when it is ready1 put it on a dish4 ,now draw a line within one-half inch of its extreme edge on either side and end1 pressing the point of a small knife along the meat in so doing4 ,proceed in the same way on either side of the chine1 and remove the fillets from the joint1 severing them from the bone with care4 ,cut the fillets into regular collops1 keeping the knife somewhat at a slant4 ,in the double cavity left by the fillets spread a few tablespoonfuls of ,bchamel with paprika2 return the colloped fillets to their respective places in the joint1 reconstructing them in such wise as to make them appear untouched2 and between the collops pour one-half tablespoonful of ,bchamel and lay two slices of truffle4 ,this done1 cover the whole surface of the joint with ,bchamel sauce with paprika1 and set to glaze quickly at the salamander4 ,now1 with a large slice1 carefully transfer the saddle to a dish4 ,serve separately 7#a7 the braising-liquor of the saddle1 cleared of all grease and reduced2 7#b7 a timbale of pilaff rice4 #aahd--,,selle ,,de ,,veau ,a ,,la ,,nelson ,braise the saddle4 ,when it is ready1 remove the fillets1 proceeding exactly as described under 8,selle la ,metternich10 and cut the fillets in a similar manner4 ,in the cavities left by the fillets spread a few tablespoonfuls of ,soubise2 return the colloped fillets to their place1 and1 between the collops1 place a thin slice of ham1 of the same size and shape as the adjacent piece of meat1 and a little ,soubise sauce4 ,having reconstructed the joint1 cover its surface with a layer1 about one inch thick1 of 8,souffl au ,parmesan10 combined with one quart of truffle pure4 ,bind the joint with a strong band of buttered paper1 for the purpose of holding in the souffl1 and set it to cook in a moderate oven for fifteen minutes4 ,after having taken the saddle out of the oven1 remove the paper band1 and send it to the table without changing the dish4 ,send the braising-liquor1 cleared of all grease1 reduced and strained1 to the table separately4 #aahe--,,selle ,,de ,,veau ,a ,l',,orientale ,braise the saddle2 remove the fillets1 and cut them into collops as for 8,selle la ,metternich40 ,garnish the cavities with ,soubise sauce 8au currie02 reconstruct the fillets1 putting a little of the same sauce between the collops1 and coat the surface of the piece with the sauce already referred to4 ,surround the joint with braised celery1 and serve its cooking liquor and a timbale of pilaff rice separately4 #aahf--,,selle ,,de ,,veau ,a ,,la ,,pi,,montaise ,braise the saddle1 and cut the fillets into collops as before4 ,when reconstructing the fillets1 between the collops put a little ,bchamel sauce1 combined with three and one-half oz4 of grated ,parmesan and three and one-half oz4 of grated white truffles per quart of the sauce4 ,coat the surface of the joint with the same sauce1 and set to glaze quickly4 ,serve the braising-liquor1 cleared of all grease and strained1 separately2 as also a timbale of rizotto la ,pimontaise 7,no4 #bbeh74 #aahg--,,selle ,,de ,,veau ,,prince ,,orloff ,braise the saddle and proceed as above1 placing between the collops of fillet a little ,soubise sauce and a fine slice of truffle4 ,coat the surface of the joint with ,mornay sauce1 combined with one quart of highly-seasoned ,soubise1 and set to glaze quickly4 ,n4,b4--,this saddle may be accompanied either by a garnish of asparagus-heads or by cucumbers with cream4 #aahh--,,selle ,,de ,,veau ,a ,,la ,,romanoff ,braise the saddle2 remove the fillets1 and cut the latter into collops as for 8,selle la ,metternich40 ,reconstruct the fillets1 placing a small quantity of minced mushrooms1 cohered by means of a few tablespoonfuls of cream1 between the collops1 and coat the surface of the joint with highly-seasoned ,bchamel sauce1 finished with four oz4 of crayfish butter per quart4 ,surround the piece with a border of braised half-fennels4 ,serve the braising-liquor1 cleared of all grease1 reduced and strained1 separately4 #aahi--,,selle ,,de ,,veau ,a ,,la ,,tosca ,braise the saddle1 and then prepare it as for ,no4 #aahc4 ,almost completely fill the cavities left by the fillets with a garnish of macaroni1 cut into short lengths1 cohered with cream1 and combined with a julienne of truffles4 ,reconstruct the fillets upon this garnish and coat the collops with ,mornay sauce1 placing a slice of truffle between the collops4 ,the reconstructed fillets thus appear raised on either side of the chine4 ,coat the surface of the joint with the same sauce as that already used1 and set to glaze quickly4 ,send the braising-liquor1 cleared of all grease and strained1 to the table separately4 #aaij--,,selle ,,de ,,veau ,a ,,la ,,renaissance ,braise the saddle1 and glaze it at the last moment4 ,dish it and surround it with a large heap of cauliflower at either end2 on either side1 nice heaps of carrots and turnips1 raised by means of an oval1 grooved spoon-cutter1 cooked in consomm and glazed2 peas2 ,french beans in lozenge-form2 asparagus-heads cohered with butter2 and some small potatoes cooked in butter4 ,send the braising-liquor of the joint1 cleared of grease and strained1 separately4 #aaia--,,selle ,,de ,,veau ,a ,,la ,,talleyrand ,prepare twenty studs of truffle1 about one inch long and one-third oz4 in weight4 ,stick them upright and symmetrically into the meat of the joint1 making way for them by means of little incisions cut with a small knife4 ,now envelop the joint in slices of larding bacon1 string it1 braise it1 and glaze it at the last moment4 ,dish it with some of its braising-liquor1 cleared of all grease and reduced4 ,serve separately 7#a7 what remains of the braising-liquor2 7#b7 a garnish of macaroni1 cut into half-inch lengths1 cohered with one and one-half oz4 of butter1 three oz4 of grated ,gruyre and ,parmesan1 combined with three oz4 of foie gras1 cut into large dice1 and three oz4 of a julienne of truffles1 per lb4 of macaroni4 #aaib--,,selle ,,de ,,veau ,,froide ,cold saddle of veal makes an excellent sideboard dish which admits of all cold-dish garnishes1 such as ,macdoines of vegetables cohered with jelly or mayonnaise sauce2 artichoke-bottoms and tomatoes1 variously garnished2 small1 moulded vegetable salads1 c4 ,decorate it with fine1 regular1 jelly dice2 but its usual and essential adjunct is its own braising-liquor1 cooked1 cleared of grease poured carefully away1 and served in a sauceboat without having been either clarified or cleared4 ,all the pieces of veal given as relevs1 the cushion1 the loin1 the fillet1 and the fricandeau1 may be served cold like the saddle1 and are generally much appreciated1 more particularly in summer4 #aaic--,,loin ,,of ,,veal #aaid--,,neck ,,of ,,veal #aaie--,,short ,,loin ,,of ,,veal #aaif--;,,chump ,,of ,,veal ,,or ,,quasi #aaig--;,,cushion ,,of ,,veal 7,relevs7 ,i have grouped these various ,relevs together owing to the identicalness of their garnishes4 ,the directions ,i give below for cushion of veal are1 with a very few exceptions which ,i shall point out1 applicable to all other large veal joints4 ,in the circumstances1 therefore1 it would be quite unnecessary to repeat the recipe in each case4 ,loin of ,veal is that piece which corresponds with the sirloin in beef4 ,it extends from the floating ribs to the extreme end of the haunch1 the latter being cut flush with the pelvic bone at its junction with the femur1 and following the direction of the former bone4 ,the loin thus consists of two distinct parts3--7#a7 the caudal region 7called the chump end2 ,fr4 quasi71 which comprises the bones of the pelvis and the haunch1 up to the level of the latter1 and is one of the best pieces of veal for braising2 and 7#b7 the region extending from the haunch to the floating ribs1 comprising the fillet and the upper fillet4 ,this last portion also constitutes a choice joint1 to which the kidneys are generally left attached1 after all their superfluous fat has been removed4 ,neck or ,best ,end of ,veal consists of the first eight or nine ribs1 cut two inches above the kernel of meat4 ,the ends of the rib-bones are cleared of meat to a height of about two-thirds inch1 and the naked bone is then called the 8handle0 of the cutlet1 which ultimately holds the ornamental frill of paper4 ,the vertebr are then suppressed1 so that the bones of the ribs alone remain2 the yellow ligament is cut away2 and the bared parts are covered with slices of bacon1 tied on by means of string4 ,cushion of ,veal consists of an enormous muscle1 which represents almost half of the haunch and all the inside part of it1 from the pelvis to its junction with the tibia4 ,a certain quantity of white fat will always be found to lie over the cushion1 and it should be carefully reserved4 ,if the cushion is to be larded1 a procedure which ,i do not advise1 it should be done on the bared part adjoining the fat-covered region4 ,the various pieces of veal enumerated above may be roasted1 but1 as in the case of the saddle1 ,i prefer braising1 owing to the greater succulence of the dish resulting from this process1 and its accompanying gravy1 which has an incomparable flavour4 7,see ,braising of ,white ,meats1 ,no4 #bdh47 #aaih--;,,adjuncts ,,to ,,cushion ,,of ,,veal ,cushion of veal1 like the other large pieces of veal1 admits of an almost unlimited number of vegetable garnishes1 simple or compound1 as also garnishes of various pastes4 ,from among these garnishes the following may be quoted1 viz43--,bouquetire1 ,bourgeoise1 ,chartreuse1 ,choisy1 ,chicore1 ,cardoons1 ,clamart1 ,braised ,celery1 ,japanese ,artichokes1 ,chow-chow1 ,endives1 ,spinach1 ,braised ,lettuce1 la ,vichy1 la ,nemours1 c42 ,jardinire1 ,macdoine1 ,renaissance1 c4 ,among the paste garnishes3--,noodles1 ,macaroni1 ,spaghetti1 variously prepared2 various ,gnocchi1 c4 ,and1 in addition to all these1 the garnishes already given under ,beef ,relevs1 which need not be repeated here4 ,i shall1 therefore1 give only three recipes which are proper to cushion of veal2 though even these should be regarded as mere curiosities1 seeing that1 far from recommending them1 ,i consider them rather as gastronomical mistakes4 ,but some provision must be made for outlandish tastes1 and1 for this reason alone1 ,i include the following recipes4 #aaii--,,noix ,,de ,,veau ,,en ,,surprise ,braise the cushion of veal1 keeping it somewhat firm4 ,this done1 set it on a dish1 and let it almost cool4 ,then cut a slice from it laterally1 at a point one-third inch of its height from the top2 and1 within one-half inch of its edges1 make a circular incision1 pressing the point of a sharp knife into the meat1 and withdraw the centre of the cushion4 ,take care to leave the same thickness of meat on the sides as on the bottom1 that is to say1 about one-half inch4 ,the cushion of veal1 thus emptied1 should have the appearance of a round or oval case4 ,if the meat withdrawn from the centre of the cushion is to serve for the garnish1 or is to be used sliced to surround the case1 cut it from out the whole in the largest possible pieces1 in order that slices may easily be cut therefrom4 ,the inside of the emptied cushion of veal is then garnished according to fancy2 the top of the piece that was cut off at the start is returned to its place1 with the view of giving the piece an untouched appearance1 and the whole is put in the oven for a few minutes that it may be hot for serving4 ,the braising-liquor1 cleared of grease and strained1 should be sent to the table separately4 #abjj--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,mac,,doine ,braise the cushion of veal1 and hollow it out as explained above4 ,meanwhile 7#a7 prepare a ,macdoine garnish1 or mixed ,jardinire 7cohered with butter or cream71 the quantity of which should be in proportion to the size of the case2 7#b7 cut the meat1 withdrawn from the centre of the cushion1 into thin rectangles4 ,garnish the bottom of the case with a layer of ,macdoine1 and set thereon a litter consisting of the rectangles of meat4 ,cover with ,macdoine2 set thereon another litter of the pieces of meat1 and renew the operation until the case is filled4 ,finish up with a layer of ,macdoine4 ,replace the slice cut from the cushion at the start2 put the case in the oven for a few minutes2 serve1 and send the braising-liquor separately4 #abja--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,pithiviers ,braise the cushion of veal1 and prepare the case as directed above4 ,stuff fifteen larks without boning them2 that is to say1 put a lump of stuffing about the size of a hazel-nut into each4 ,fry them in butter with one-half lb4 of mushrooms and three oz4 of truffles1 each of which vegetables should be raw and minced4 ,cohere the whole with the necessary quantity of half-glaze sauce1 flavoured with game essence2 put this garnish in the case2 return the sliced piece to its place2 seal the cover to the case by means of a thread of almost liquid forcemeat1 and set in the oven for seven or eight minutes4 ,when taking the case out of the oven1 surround with the withdrawn meat1 which should have been cut into thin slices and kept warm until required for the dressing4 ,the larks may be replaced by quails or thrushes1 or other small birds1 but the name of the particular bird used must be referred to in the title of the dish4 #abjb--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,toulousaine ,braise the cushion and cut it to the shape of a case as explained above4 ,pour therein a garnish consisting of quenelles of chicken forcemeat2 lamb sweetbreads1 or collops of veal sweetbreads1 braised without colouration2 cocks' combs2 small mushrooms1 cooked and very white2 and slices of truffle2 the whole to be cohered by means of an ,allemande sauce1 flavoured with mushroom essence4 ,return the piece sliced off at the start to its place1 and surround with slices of the meat withdrawn from the inside of the cushion4 ,n4,b4--,all the garnishes suited to ,vol-au-vent and timbales may be served with cushion-of-veal case1 which latter thus stands in the stead of the ,vol-au-vent and ,timbale crusts4 ,finally1 ,i must ask the reader to bear in mind that methods like those described above have no place in really good cookery1 the ruling principle of which should always be simplicity4 #abjc--,,noix ,,de ,,veau ,,froide ,a ,,la ,,caucasienne ,cut a cold cushion of veal into slices two inches long by one-half inch wide by one-sixth inch thick4 ,on each slice spread a little butter seasoned with salt and pepper1 combined with finely-chopped chives and anchovy fillets cut into dice4 ,couple the slices together as for sandwiches2 round off their angles and put them under slight pressure4 ,prepare a ,pure of tomatoes with jelly2 mould it in a dome- or ,bombe-mould1 and let it set on ice4 ,when this moulding of tomatoes is quite firm1 turn it out in the middle of a round1 cold dish2 arrange the meat slices all round1 and border the dish with cubes of very clear veal jelly4 #abjd--,,noix ,,de ,,veau ,,froide ,a ,,la ,,su,,doise 7#a7 ,from the widest part of a cold cushion of veal1 cut a lateral slice one and one-third inch thick1 and trim it nicely round4 7#b7 ,let a coating of aspic jelly set on the bottom of a round dish1 and upon this jelly1 when it is quite firm1 lay the slice of veal4 7#c7 ,cut what remains of the piece of veal into slices two inches long1 by one and one-half inch broad1 by one-eighth inch thick4 ,prepare the same number of rectangles of salted tongue1 of the same size1 though slightly thinner than those of veal4 7#d7 ,cohere a nice vegetable salad with cleared mayonnaise2 mould it in an oiled1 ,bombe-shaped or narrow pyramid mould1 and put it on ice to set4 ,coat the rectangles of veal with horse-radish butter2 place a rectangle of tongue on each1 and finish off these sandwiches by rounding their corners4 ,for ,dishing4--,by means of a piping-bag fitted with a grooved pipe1 garnish the edges of the slice of veal with a thread of previously softened butter4 ,turn out the vegetable salad in the centre of the piece of meat2 set on it the heart of a small lettuce 7nicely opened71 and arrange the veal and tongue sandwiches all round4 ,serve a cold sauce1 derived from the mayonnaise1 separately4 #abje--,,longes1 ,,carr,s ,,et ,,noix ,,de ,,veau ,,froids ,what was said in respect of cold saddle of veal likewise applies to the different pieces mentioned in the above title4 ,they may be coated with aspic jelly and dished with ,macdoines of vegetables1 cohered with jelly2 small salads1 cohered with cleared mayonnaise2 garnished artichoke-bottoms1 c4 ,the dishes should always be bordered with cubes of very clear jelly4 #abjf--;,,fricandeau 7,relev7 ,fricandeau is a lateral cut from the cushion of veal2 that is to say1 a piece cut with the grain of the meat4 ,it should not be thicker than one and one-half inches4 ,after beating it with a beater or the flat of a chopper1 to break the fibres of the meat1 finely lard the piece of meat on the cut side with strips of bacon1 somewhat smaller than those used for fillet of beef4 ,only when the piece is larded may it be called 8,fricandeau02 for1 when not treated thus1 it is nothing else than an ordinary piece of veal4 ,fricandeau is invariably braised2 but it differs from other braisings of white meat in this1 namely1 that it must be so cooked as to be easily cut with a spoon4 ,connoisseurs maintain that ,fricandeau should never be touched with a knife4 ,it is glazed at the last moment1 like other braisings1 and1 in view of its prolonged cooking1 should be dished with great care4 ,all the garnishes enumerated for cushion of veal may be adapted to ,fricandeau4 #abjg--;,,fricandeau ,,froid ,cold fricandeau constitutes an excellent luncheon dish4 ,it is dished and surrounded with its braising-liquor1 cleared of grease and strained4 ,this braising-liquor sets to a jelly1 and is the finest adjunct to fricandeau that could be found4 ,the piece may be glazed with half-melted jelly1 smeared over it by means of a brush4 #abjh--,,poitrine ,,de ,,veau ,,farcie ,this is really a family dish1 admirably suited for a luncheon relev4 ,it is accompanied chiefly by vegetable pures1 but all the vegetable and other garnishes given under ,cushion of ,veal may be served with it4 ,breast of veal is prepared thus3--,after having boned the piece1 open it where it is thickest1 without touching the ends4 ,a kind of pocket is thus obtained1 into which put the previously-prepared stuffing1 taking care to spread it very evenly4 ,now1 with coarse cotton1 sew up the opening1 and remember to withdraw the cotton when the piece is cooked4 ,stuffing for ,breast of ,veal4--,for a piece weighing four lbs41 add to one lb4 of very fine sausage-meat 7,no4 #aif71 two oz4 of dry duxelles1 two oz4 of butter1 a pinch of chopped parsley1 tarragon and chives1 a small beaten egg1 and a little salt and pepper4 ,cooking4--,breast of veal is usually braised2 the moistening should be short and the cooking process gentle4 ,for a piece weighing four lbs4 when stuffed1 allow three hours in a moderate and regular oven4 ,glaze breast of veal at the last moment1 as in the case of other braised meats4 #abji--,t,,te ,,de ,,veau 7,relev and ,entre7 ,nowadays1 calf's head is rarely served whole1 as was the custom formerly4 ,still more rarely1 however1 is it served at a dinner of any importance2 and it has now1 by almost general consent1 been relegated to luncheon menus where1 indeed1 it has found its proper place4 ,after having boned the head1 soak it or hold it under a running tap1 for a sufficiently long time to allow of its being entirely cleared of blood4 ,then1 blanch it for a good half-hour2 cool it in cold water2 drain it1 and rub it with a piece of lemon to avoid its blackening4 ,if it is to be cooked whole1 as sometimes happens1 wrap it in a napkin1 that it may be easily handled2 if not1 cut it into pieces4 ,in either case1 plunge it immediately into a boiling blanc 7,no4 #afg74 ,with a view of keeping the calf's head from contact with the air1 which would blacken it1 cover it with a napkin1 or cover the liquid with chopped suet4 ,a layer of chopped suet is the best possible means of keeping the air from the calf's head4 ,whatever be the method of serving calf's head1 it is the rule to send slices of tongue and collops of brain to the table with it4 ,the tongue may be cooked simultaneously with the head1 and the brain is poached as described under ,no4 #abhi4 #abaj--,t,,te ,,de ,,veau ,a ,l',,anglaise ,calf's head l'anglaise is cooked in a blanc1 as explained above2 but in halves and unboned4 ,dish it on a napkin with sprays of very green parsley and a piece of boiled bacon4 ,send a sauceboat of parsley sauce 7,no4 #aai;a7 to the table at the same time4 #abaa--,t,,te ,,de ,,veau ,a ,,la ,,financi,,re ,cook the calf's head in a blanc as already directed4 ,suppress portions of the meat1 where the latter is thick1 in such wise as to leave only a very little on the skin4 ,cut off pieces into squares of one1 two or three in4 side2 put them in a timbale1 and cover them with a financire garnish2 adding a few small slices of tongue and brain4 #abab--,t,,te ,,de ,,veau ,a ,,la ,,poulette ,cook the calf's head in a blanc4 ,cut the pieces of the head into small slices1 somewhat aslant1 and toss them into a previously-prepared poulette sauce 7,no4 #aja74 ,dish in a timbale1 and sprinkle with a pinch of chopped parsley4 #abac--,t,,te ,,de ,,veau ,,en ,,tortue ,with a round cutter one1 two1 or three in4 in diameter1 cut up the pieces of calf's head1 the meat of which must be entirely suppressed4 ,for this preparation1 only the skin of the head should be used4 ,put the pieces of head in a timbale or on a dish1 and cover them with a ,tortue garnish4 ,tortue garnish consists of3 ,small quenelles of veal forcemeat with butter2 cock's combs and kidneys2 small mushrooms2 stoned1 stuffed and poached olives2 slices of truffle2 gherkins cut to the shape of olives 7these should only be put into the sauce at the last moment72 and ,tortue sauce4 ,this garnish comprises1 besides1 among unsauced ingredients3 ,slices of tongue and calf's brain2 small1 trussed crayfish1 cooked in court-bouillon2 fried eggs1 the half of whose raw whites should be suppressed2 and small crotons of bread-crumb1 fried in butter at the last moment4 #abad--,t,,te ,,de ,,veau ,a ,,la ,,vinaigrette ,,ou ,a ,l',,huile ,set the boiling pieces of calf's head on a napkin1 lying on a dish4 ,surround them with slices of tongue1 collops of brain1 and sprigs of very green1 curled-leaf parsley4 ,serve separately1 on a hors-d'uvre dish1 without mixing them1 capers1 chopped onion and parsley4 ,send to the table at the same time a sauceboat of vinaigrette or sauce l'huile1 prepared by mixing one part of vinegar1 two parts of oil1 and one part of the calf's-head cooking-liquor1 together with the necessary salt and pepper4 #abae--;,,escalopes ,,de ,,veau ,collops of veal may be cut from either the fillet or the saddle2 but they are more often cut from the cushion4 ,their weight varies from three to four oz41 and they should always be cleared of all connective tissue4 ,they may be fashioned to the shape of ovals1 or curve-based triangles1 and they should be more or less flattened1 according to their use4 ,thus1 when they are to be plainly tossed1 to be afterwards served with a sauced garnish or with a sauce1 they are simply beaten in order to break the fibres of the meat1 without flattening the latter too much2 but if1 on the contrary1 they are to be treated l'anglaise1 they should be beaten very thin with the moistened beater4 ,in either case1 they should be cooked somewhat quickly in clarified butter2 for1 if their cooking lag at all1 their meat hardens4 ,all the garnishes of veal cutlets1 and a large number of those of the cushion1 may be served with the collops4 ,these garnishes may be set on the same dish with the collops when the latter are plainly tossed2 but1 in the case of collops treated l'anglaise1 the garnish or sauce which accompanies them should be served separately1 lest its moisture soften the crisp coating of the collops4 #abaf--;,,grenadins ,grenadins are veal collops larded with rows of very thin bacon strips1 and cut somewhat thicker than ordinary collops4 ,they are really small fricandeaux1 the braising of which is a comparatively lengthy operation2 for their cooking must be the same as that of the fricandeaux1 and needs quite as much attention4 ,in order that the grenadins be not too dry1 they should be frequently basted with their braising-liquor4 ,when they are cooked1 glaze them rapidly1 and dish them with one of the garnishes given for the cushion of veal4 #abag--;,,grenadins ,,froids ,,en ,,bellevue ,this dish may be prepared in several more or less complicated ways2 here is a simple way3-- ,take as many shell-shaped hors-d'uvre dishes as there are grenadins4 ,let a thin coat of jelly set on the bottom of each1 and set thereon a slight decoration composed of bits of carrot1 turnip1 peas1 ,french beans in lozenge-form1 c4 ,put a grenadin1 larded side undermost 7i4e41 upside down7 into each hors-d'uvre dish2 add enough melted aspic jelly to reach half-way up the thickness of the grenadin4 ,when this jelly has set1 lay on it1 all round the grenadin1 a border consisting of carrots1 turnips1 ,french beans and peas4 ,sprinkle these vegetables with a few drops of jelly1 so as to fix them1 and keep them from floating1 and then fill up the hors-d'uvre dishes with jelly4 ,when about to serve1 dip the hors-d'uvre dishes into hot water2 turn out the grenadins on a very cold dish1 and arrange them on it to form a crown4 ,surround with a border of very clear1 chopped aspic jelly4 #abah--,,ris ,,de ,,veau 7,sweetbreads7 ,veal sweetbreads may be looked upon as one of the greatest delicacies in butchers' meats1 and may be served at any dinner1 however sumptuous4 ,select them very white1 entirely free of blood stains1 and leave them to soak in fresh water1 which should be frequently changed1 for as long as possible2 or1 better still1 place them under a running tap4 ,to blanch them 7an operation the purpose of which is to harden the surface7 put them in a saucepan with enough cold water to cover them completely1 and bring to the boil gently4 ,let them boil for ten minutes2 withdraw them and plunge them into a basin of fresh water4 ,when the sweetbreads are cold1 trim them2 that is to say1 cut away all cartilaginous and connective tissue2 lay them between two pieces of linen1 and put them under a light weight for two hours4 ,now lard them with fine bacon1 tongue or truffle1 subject to the way in which they are to be served4 ,they may also be studded with either tongue or truffles1 or they may be left unlarded and unstudded1 and plainly braised1 just as they are4 ,certain it is1 that neither studding nor larding enhances in any way whatsoever their quality or sightliness4 ,veal sweetbread consists of two parts1 as unequal in quality as in shape4 ,they are3 the 8kernel0 or heart sweetbread1 which is the round and most delicate part1 and the 8throat10 or throat sweetbread1 which is the elongated part1 and not of such fine quality as the former4 ,in a well-ordered dinner1 heart sweetbreads only should be used1 as far as possible4 ,there are three ways of cooking sweetbreads1 viz43--,braising 7,no4 #bdh71 poaching 7,no4 #bdi71 and grilling 7,no4 #bei74 ,in the following recipes1 therefore1 the reader will kindly refer to the directions given under one of the numbers just mentioned1 according as to whether the dish is to be a braising1 a poaching1 or a grill4 #abai--;,,attereaux ,,de ,,ris ,,de ,,veau ,a ,,la ,,villeroy ,cut some veal sweetbreads 7preferably the throat kind7 into roundels one and one-third in4 in diameter and one-third in4 thick4 ,prepare an equal number of mushrooms and truffle roundels1 somewhat thinner than those of sweetbread4 ,impale these roundels on little wooden skewers1 the size of matches1 and about four in4 long2 alternating the different products in so doing4 ,dip these skewers into a ,villeroy sauce1 and set them on a dish4 ,when the sauce is quite cold1 remove the attereaux2 clear them of any superfluous sauce that may have fallen on to the dish2 dip them in an anglaise 7,no4 #agd72 roll them in very fine and fresh bread-crumbs1 and turn them with the fingers1 so as to shape them like small cylinders4 ,plunge them into plenty of hot fat eight minutes before serving2 drain them on a piece of linen2 carefully withdraw the wooden skewers and put little silver ones in their place4 ,dish the attereaux on a folded napkin1 with fried parsley in the centre2 or set them upright in a circle1 on a rice or semolina cushion lying on a dish1 and put some very green1 fried parsley in the middle4 ,serve a ,prigueux sauce separately4 #abbj--;,,chartreuse ,,de ,,ris ,,de ,,veau ,prepare 7#a7 one and one-quarter lbs4 of fine forcemeat with cream 7,no4 #aid72 7#b7 two poached1 veal throat sweetbreads1 cut into slices2 7#c7 one-half lb4 of cooked mushrooms1 cut into large slices1 and three oz4 of sliced truffles2 7#d7 a garnish of carrots and turnips1 raised by means of a tube- or spoon-cutter1 or cut into grooved roundels two-thirds inch in diameter2 and peas and ,french beans4 ,each of these vegetables should be cooked in a way befitting its nature1 and kept somewhat firm4 ,liberally butter a quart ,charlotte-mould4 ,line its bottom and sides with the vegetables1 arranged in alternate and vari-coloured rows1 and spread thereon a layer of forcemeat1 one-half inch thick4 ,this done1 set upon the layer of forcemeat just spread1 another of slices of sweetbread1 mushrooms1 and truffles2 cover the whole with a coat of forcemeat2 start the operation again with a litter of sweetbread1 mushroom1 and truffle slices1 and proceed as before until the mould is filled4 ,finish with a layer of forcemeat4 ,cover with a round piece of buttered paper1 and set to poach in a bain-marie and in the oven1 for from forty-five to fifty minutes4 ,when taking the chartreuse out of the bain-marie1 let it stand for seven or eight minutes1 that the ingredients inside may settle a little1 and then turn it out in the middle of a round dish2 place a large1 cooked1 grooved1 and very white mushroom on the top of it1 and encircle its base with a crown of small braised and well-trimmed half-lettuces4 ,send to the table1 separately1 a sauceboat of ,velout flavoured with mushroom essence4 #abba--,,ris ,,de ,,veau ,,bonne ,,maman ,cut the vegetables intended for the braising stock into a short and coarse julienne1 and add thereto an equal quantity of similarly-cut celery4 ,braise the veal sweetbreads with this julienne1 after the manner described under ,no4 #bdh1 and moisten with excellent veal stock4 ,take particular care of the vegetables1 that they do not burn4 ,when the sweetbreads are ready1 glaze them and dish them in a shallow1 round cocotte with the julienne of vegetables and the braising-liquor all round4 ,cover the cocotte1 and serve it on a folded napkin4 #abbb--;,,cr,,pinette ,,de ,,ris ,,de ,,veau ,for this dish take either some white throat sweetbreads1 or some remains of the latter1 from which slices have already been cut4 ,chop up the throat sweetbreads or the remains1 together with their weight of raw calf's udder4 ,season with one-half oz4 of salt and a pinch of pepper2 add five oz4 of chopped truffles and two whole eggs per lb4 of the mince-meat4 ,mix the whole well2 divide it up into portions weighing three oz41 and wrap each portion in a piece of very soft pig's caul4 ,sprinkle with melted butter and bread-crumbs1 and grill gently4 ,dish in the form of a crown1 and serve a ,prigueux sauce at the same time4 #abbc--,,ris ,,de ,,veau ,a ,,la ,c,,venole ,braise the veal sweetbreads and glaze them at the last moment4 ,dish them with a heap of small glazed onions at either end1 and serve1 at the same time1 a pure of chestnuts and a sauceboat of thickened gravy4 #abbd--,,ris ,,de ,,veau ,,demidoff ,lard the sweetbreads with bacon and truffles2 braise them brown1 and only half-cook them4 ,then place them in a shallow cocotte1 and surround them with the following garnish3--,two oz4 of carrots and the same weight of turnips1 both cut into grooved crescents2 an equal quantity of small onions1 cut into large roundels1 and some celery cut paysanne-fashion4 ,all these vegetables should be first stewed in butter4 ,add the braising-liquor of the sweetbreads1 and one oz4 of minced truffles1 and complete the cooking of the former4 ,clear of all grease and serve in the cocotte4 #abbe--;,,escalopes ,,de ,,ris ,,de ,,veau ,b,,reng,,re ,braise the veal sweetbreads and cut each piece into four medium-sized slices4 ,trim each slice with an even1 oval fancy-cutter2 and1 by means of a piping-bag fitted with an even pipe1 one-sixth inch in diameter1 garnish the edge of each slice with a thick border of mousseline forcemeat1 combined with chopped salted tongue4 ,set the slices on a tray1 and put them in a moderate oven to poach the forcemeat4 ,now1 by means of another piping-bag fitted with a grooved pipe1 garnish the centre of the slices with a nice rosette of fine and very white ,soubise pure2 and1 in the middle of each rosette1 place a little ball of very black truffle4 ,set each slice on a thin1 oval croton of the same size as the former and fried in butter4 ,serve at the same time1 in a sauceboat1 the braising-liquor of the sweetbreads1 cleared of all grease1 and a timbale of fresh peas4 #abbf--;,,escalopes ,,de ,,ris ,,de ,,veau ,a ,,la ,,favorite ,blanch the veal sweetbreads2 cool them under pressure1 and cut them into slices4 ,season the latter and toss them in clarified butter4 ,at the same time1 toss an equal number of slices of foie gras of the same size as those of the sweetbread1 after having seasoned and dredged them4 ,dish in a circle1 alternating the foie gras and the sweetbread slices2 put a crown of sliced truffle on the circle already arranged2 and1 in the centre1 pour a garnish of asparagus-heads cohered with butter4 ,send1 separately1 a ,madeira sauce flavoured with truffle essence4 #abbg--;,,escalopes ,,de ,,ris ,,de ,,veau ,,grand ,,duc ,blanch and cool the sweetbreads1 and cut them into slices4 ,season the latter and cook them in butter without colouration4 ,dish them in the form of a crown1 placing a large slice of truffle between each2 coat with ,mornay sauce1 and glaze quickly4 ,when taking the dish out of the oven1 arrange a heap of asparagus-heads cohered with butter1 in the middle of the dish1 and serve instantly4 #abbh--;,,escalopes ,,de ,,ris ,,de ,,veau ,,judic ,blanch and cool the sweetbreads1 and cut them into slices4 ,prepare and poach a roll of chicken forcemeat1 large enough to allow of slices being cut therefrom of the same size as those of the sweetbreads4 ,season1 dredge1 and toss the slices of sweetbread in butter1 and dish them in the form of a crown1 each on a roundel of the poached chicken forcemeat4 ,on each slice place a very small1 braised1 and well-trimmed lettuce1 a slice of truffle1 and a cock's kidney4 ,send a sauceboat of thickened gravy separately4 #abbi--;,,escalopes ,,de ,,ris ,,de ,,veau ,a ,,la ,,mar,,chale ,braise the veal sweetbreads1 keeping them somewhat firm1 and cut them into slices4 ,treat the latter l'anglaise2 brown them in clarified butter1 and dish them in a circle1 placing a fine slice of truffle between each4 ,in the middle of the dish arrange a fine heap of asparagus-heads cohered with butter4 #abcj--,,ris ,,de ,,veau ,,grill,s ,after having blanched1 cooked1 and trimmed the sweetbreads1 set them to get quite cold under pressure4 ,then cut them in two1 laterally1 at their thickest point2 dip each piece into melted butter1 and grill gently1 basting frequently the while with melted butter4 ,the sweetbreads may also be grilled whole1 but the process is perforce a more lengthy one4 #abca--,,ris ,,de ,,veau ,,grill,s ,,carmago ,cook a brioche1 without sugar1 in a fluted mould1 the aperture of which is a little larger than the veal sweetbreads4 ,carefully remove the top of the brioche1 following the direction of the fluting1 and withdraw all the crumb from the inside4 ,fill this kind of croustade1 two-thirds full1 with a garnish consisting of peas1 prepared 8 la franaise10 and carrots 8 la ,vichy10 in equal quantities4 ,set the grilled veal sweetbreads on this garnish1 and cover it with slices of grilled bacon4 ,dish on a napkin and serve at once4 #abcb--,,ris ,,de ,,veau ,,grill ,,gismonda ,prepare a shallow croustade1 without colouration1 in an oval flawn ring of the same length as the veal sweetbread4 ,grill the veal sweetbread after the manner already described4 ,garnish the bottom of the croustade with equal quantities of artichoke-bottoms and mushrooms1 minced raw1 tossed in butter1 and cohered with cream sauce4 ,set the grilled sweetbread on the garnish1 and place the croustade on a folded napkin4 ,serve1 separately1 a slightly buttered meat-glaze4 #abcc--,,ris ,,de ,,veau ,,grill ,,jocelyne ,cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread4 ,stamp the roundels1 close up to their edges1 with a round1 even cutter1 and cook them in butter4 ,grill the sweetbread at the same time4 ,when the potatoes are cooked1 withdraw all their inside in such wise as to give them the appearance of cases1 and fill them with ,soubise prepared with curry4 ,dish them and set the grilled sweetbread upon them4 ,on the sweetbread lay a small half-tomato and a green half-capsicum1 both grilled4 #abcd--,,ris ,,de ,,veau ,,grill,s ,,saint-,,germain ,blanch1 prepare1 and grill the veal sweetbreads as already explained4 ,set them on a long dish1 and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour1 and carrots cut to the shape of elongated olives1 cooked in consomm and glazed4 ,serve a ,barnaise sauce and a pure of fresh peas1 separately4 #abce--,,ris ,,de ,,veau ,,des ,,gourmets ,braise the veal sweetbreads1 and1 as soon as they are ready1 set them in a round1 flat cocotte1 just large enough to hold them4 ,cover them with raw truffles1 cut into thick slices2 strain the braising-liquor over the whole2 cover the cocotte1 and seal the cover to the edges of the utensil by means of a thread of soft paste1 made simply from a mixture of flour and water4 ,the object of this last precaution is to prevent any escape whatsoever of steam1 and to hold the aroma of the truffles within4 ,put the cocotte into a very hot oven for ten minutes2 set it on a dish1 and serve it as it stands4 ,the cover should be removed only when the dish reaches the table4 #abcf--,,ris ,,de ,,veau ,,aux ,,queues ,d',,crevisses ,stud the sweetbreads with truffle and braise them without colouration4 ,dish them1 and1 on either side1 set a heap of crayfishes' tails 7in the proportion of four to each person71 cohered with cream4 ,at either end place some crayfishes' carapaces 7in the proportion of two to each sweetbread71 garnished with chicken forcemeat combined with crayfish butter1 and poached4 ,serve1 separately1 an ,allemande sauce prepared with crayfish butter4 #abcg--,,ris ,,de ,,veau ,a ,,la ,r,,gence ,stud the sweetbreads with truffles1 and braise them without colouration4 ,dish them2 pour their reduced braising-liquor round the dish1 and surround them with a ,rgence garnish1 arranged in alternate heaps representing the constituents of the former1 which are3 quenelles of fine truffled chicken forcemeat2 small grooved mushrooms2 curled cocks' combs1 and truffles cut to the shape of olives4 ,serve separately an ,allemande sauce1 flavoured with truffle essence4 #abch--,,ris ,,de ,,veau ,,sous ,,la ,,cendre ,stud the veal sweetbreads with truffles and tongue1 and three-parts braise them4 ,cut some slices of salted tongue of the same size as the sweetbreads1 garnish them with slices of truffle1 and set a sweetbread on each4 ,cover each sweetbread with a layer of short paste 7,no4 #bceh72 set them on a tray2 gild2 flute2 make a small incision on the top of the paste to allow the escape of steam1 and bake in a hot oven for thirty minutes4 ,when withdrawing them from the oven1 pour in some half-glaze sauce with ,madeira1 and dish them on a napkin4 #abci--,,ris ,,de ,,veau ,a ,,la ,,toulousaine ,stud the sweetbreads with truffles and braise them without colouration4 ,dish them with the ,toulousaine garnish1 arranged in heaps all round1 and surround the latter with a thread of meat-glaze4 ,toulousaine garnish comprises small chicken-forcemeat quenelles2 cocks' combs and kidneys2 very white button-mushroom heads1 and slices of truffle4 ,serve1 separately1 an ,allemande flavoured with mushroom essence4 #abdj--;,,croustade ,,de ,,ris ,,de ,,veau ,a ,,la ,,financi,,re ,prepare 7#a7 the required number of small1 fluted croustades1 baked without colouration in rather large tartlet moulds4 7#b7 ,the same number of slices of braised veal sweetbread as there are croustades1 and of the same size4 7#c7 ,a financire garnish1 consisting of very small chicken-forcemeat quenelles2 grooved button-mushrooms1 and sliced cocks' combs and kidneys4 ,the whole covered by half-glaze with ,madeira1 in the proportion of one tablespoonful per croustade4 7#e7 ,as many fine slices of truffle as there are croustades4 ,put a tablespoonful of the garnish into each croustade2 set thereon a slice of sweetbread2 put a slice of truffle upon that1 and dish the croustades on a folded napkin4 #abda--,p,t ,,chaud ,,de ,,ris ,,de ,,veau ,butter an ordinary round hot raised pie1 or a ,charlotte-mould4 ,take about one and one-half lbs4 of short paste and roll it into galettes1 one-third inch thick2 fold the paste over after having dredged it slightly2 draw the two ends gently towards the centre1 to form a kind of skullcap1 which1 when placed in the mould1 immediately lines the latter4 ,avoid making folds in the paste while preparing the skullcap1 for they would spoil the look of the patty when turned out4 ,press the paste on the bottom and sides of the mould1 that the latter may impart its shape to its lining1 and cut the projecting paste to within half inch of the brim4 ,now coat the bottom and sides of the mould with a layer of chicken forcemeat1 of an even thickness of two-thirds of an inch4 ,pour into the centre of the mould a garnish composed of slices of poached veal sweetbread2 sliced and cooked mushrooms and sliced truffles2 the whole covered with reduced and somewhat stiff ,allemande sauce1 flavoured with mushroom essence4 ,cover the garnish with a coating of forcemeat1 and close the patty with a layer of paste1 the edges of which should be moistened and sealed down all round the brim of the mould4 ,pinch the rim of paste inside and outside1 and finish off with leaves of paste stamped out with a fancy-cutter1 ribbed by means of the back of a knife1 and laid upon the paste cover4 ,gild with beaten egg2 make a central slit for the escape of steam1 and set to bake in a hot oven1 for from forty-five to fifty minutes4 ,when taking the patty out of the oven1 turn it out and dish it on a napkin4 #abdb--,,timbale ,,de ,,ris ,,de ,,veau ,butter a timbale mould and decorate its sides with thin pieces of noodle paste1 in the shape of lozenges1 crescents1 indented rings1 discs and imitation-leaves4 ,excellent ornamental arrangements may be effected thus2 but the reader should bear in mind that the simplest are the best4 ,prepare a skullcap of paste as explained under ,no4 #abda2 slightly moisten the ornamental work in the mould1 that it may cling to the paste of the timbale1 and line the latter with paste which should be well pressed in all directions1 that it may take the shape of the mould4 ,then pierce the paste on the bottom1 to prevent its blistering during the baking process2 line the bottom and sides with buttered paper1 and fill the timbale1 three-quarters full1 with split peas or lentils4 ,cover the latter with a round piece of paper1 and close the timbale by means of a round layer of paste1 which should be sealed down round the edges4 ,make and trim the crest of the timbale2 pinch it inside and out1 and finish the cover1 by means of applied imitation-leaves of paste1 superposed to form a kind of dome4 ,set in a moderate oven1 and when the timbale is baked1 remove its cover with the view of withdrawing the lentils or peas and the paper1 the sole object of which was to provide a support for the cover4 ,besmear the inside of the timbale with a brush dipped in the beaten white of an egg2 keep it for a minute or two in front of the oven1 with the view of drying it inside2 turn it out1 and spread upon its bottom and sides a very thin coat of chicken or ordinary forcemeat1 the purpose of which is to shield the crust from the softening effects of the juices of the garnish4 ,put the timbale in the front of the oven for a moment or two1 that this coating of forcemeat may poach4 ,garnish4--,veal sweetbreads1 braised without colouration and cut into collops2 small mushrooms2 cocks' combs and kidneys2 small quenelles of chicken1 mousseline forcemeat1 or roundels of chicken forcemeat rolls one-third inch thick1 trimmed with the fancy-cutter2 and slices of truffles1 half of which should be kept for the purposes of decoration4 ,cover this garnish with ,allemande sauce1 prepared with mushroom essence4 ,pour it into the timbale1 just before serving2 upon it set the reserved slices of truffle1 in the form of a crown2 replace the cover2 dish upon a folded napkin1 and serve4 ,n4,b4 7#a7 ,as already stated the garnish of the timbale may be cohered with a half-glaze sauce1 flavoured with ,madeira or truffle essence4 7#b7 ,in this garnish1 whether it be cohered by means of a white or brown sauce1 the slices of veal sweetbreads are always the principal ingredient2 but1 subject to the circumstances1 the other details may be altered or modified4 #abdc--,,vol ,,au ,,vent ,,de ,,ris ,,de ,,veau ,vol au vent1 which formerly held the place of honour on bourgeois menus1 has now fallen somewhat into the background2 nevertheless1 ,i wished it to appear among the recipes in this work4 ,the preparation of the paste3 ,make the vol au vent crust as explained under ,no4 #bcij4 ,garnish4--,prepare it exactly as explained under 8,timbale de ris de ,veau40 ,this garnish may also be cohered with a brown sauce1 and its minor ingredients may be modified2 but the slices of veal sweetbread must always stand as the dominating element4 ,whatever be the selected kind of garnish1 vol au vent should always be accompanied by medium-sized1 trussed crayfish1 cooked in court-bouillon4 ,dishing4--,set the vol au vent crust upon a dish covered with a napkin2 pour the garnish into it2 decorate with slices of truffle2 arrange the crayfish round the edge1 and lay the cover upon the crayfish4 #abdd--,,ris ,,de ,,veau ,a ,,la ,,richelieu ,braise the veal sweetbreads exactly as described under 8,ris de ,veau ,bonne ,maman10 taking care to keep the braising-liquor sufficiently plentiful to well cover the sweetbreads in the cocotte4 ,when the sweetbreads are in the cocotte1 together with the julienne of vegetables and a julienne of truffles1 strain the braising-liquor over the whole2 leave to cool well1 and1 when the liquid has turned to a jelly1 remove the grease that has risen to the surface4 ,dish the cocotte on a napkin4 #abde--,,ris ,,de ,,veau ,a ,,la ,,su,,doise ,poach the veal sweetbreads without colouration1 and1 when they are quite cold1 cut them into thin and regular collops4 ,spread some horse-radish butter over the latter1 and cover with a slice of tongue of the same size as the underlying collop4 ,bake a crust without colouration in a flawn ring1 of a size in proportion to the number of slices1 and garnish it with a vegetable salad cohered with mayonnaise4 ,this crust must necessarily be made in advance4 ,upon the salad now set the collops1 either in the form of a crown or in that of a small turban2 in the middle place a fine lettuce heart1 the leaves of which should be slightly opened out4 #abdf--,,palets ,,de ,,ris ,,de ,,veau ,a ,l',,carlate ,poach the sweetbreads2 when they are cold1 cut them into collops half-an-inch thick1 and trim them with a round1 even cutter4 ,stamp out some roundels of salted tongue with the same cutter1 but let them be only one-eighth inch thick1 and twice as many as the collops of veal sweetbread4 ,coat the latter1 on either side1 with butter prepared with mustard2 and cover with a roundel of tongue4 ,set the prepared collops on a tray2 let the butter harden1 coat with jelly1 and deck the middle of each quoit with a fine slice of truffle4 ,arrange the quoits in a circle on a round dish2 put some chopped jelly in the centre1 and border the dish with very regularly-cut jelly dice4 ,serve a horse-radish sauce and an ,italian salad separately4 ,calf's ,liver4 ,calf's liver is served chiefly as a breakfast or luncheon entre4 ,nevertheless1 in ordinary menus1 it is sometimes served as a relev1 braised and whole4 #abdg--;,,foie ,,de ,,veau ,,brais ,a ,,la ,,bourgeoise ,lard the piece with large1 seasoned strips of bacon1 as for 8,buf la ,mode40 ,brown it slightly in the oven1 and then put it into a saucepan garnished for braising4 7,no4 #bdg47 ,moisten with one pint of white wine1 and reduce it completely4 ,this done1 moisten again with brown stock1 adding one pint of ,espagnole sauce per quart of the moistening4 ,it is sufficient if the moistening and the sauce reach a little above the middle of the piece of liver4 ,when the cooking is two-thirds completed1 transfer the liver to another saucepan2 surround it with carrots1 shaped like elongated olives and half-cooked in consomm2 and some small onions1 half-cooked in butter4 ,the amount of this garnish of carrots and onions should naturally be in proportion to the size of the piece of liver4 ,strain the sauce over the whole1 and complete the cooking gently in the oven4 ,dish the liver with the carrots and onions all round2 reduce the sauce if necessary1 and pour it over the garnish4 ,n4,b4 ,the latter need not be arranged symmetrically4 ,on the contrary simplicity should be made a feature of these bourgeois dishes4 #abdh--;,,foie ,,de ,,veau ,a ,l',,anglaise ,cut the calf's liver into fairly thin slices1 from two-and-a-half oz4 to three oz4 in weight4 ,season them with salt and pepper2 dredge them1 and toss them in butter4 ,grill an equal number of rashers of bacon4 ,dish the slices of liver and the rashers of bacon alternately1 and sprinkle them with the butter in which the liver was cooked1 or with a brown butter4 #abdi--;,,brochettes ,,de ,,foie ,,de ,,veau ,select a pale piece of calf's liver and cut it into square pieces two-thirds of an inch thick4 ,season with salt and pepper1 and toss the pieces in butter1 just to stiffen them4 ,put them into a basin with an equal quantity of blanched salted breast of pork1 cut into squares1 and of slices of cooked mushrooms4 ,add a few tablespoonfuls of stiff ,duxelles sauce1 and toss the whole together1 that each particle of the various ingredients may become coated with ,duxelles4 ,this done1 impale the squares of liver and pork and the slices of mushrooms upon a ringed skewer1 alternating them in so doing2 sprinkle copiously with fine raspings and melted butter1 and set to grill gently4 ,these brochettes are served1 either on a matre-d'htel butter1 or on a ,duxelles1 ,fines ,herbes1 an ,italian or other sauce4 #abej--;,,foie ,,de ,,veau ,a ,l',,espagnole ,cut the calf's liver into slices weighing three and a half oz42 season these with salt and pepper2 dredge them2 sprinkle them with oil1 and grill them gently4 ,meanwhile1 prepare3--7#a7 ,as many grilled half-tomatoes as there are pieces of liver2 7#b7 onions cut into thin roundels1 seasoned1 dredged1 and fried in oil2 7#c7 a proportionate quantity of fried parsley4 ,arrange the grilled slices of liver along the centre of an oval dish2 place a half-tomato upon each2 and1 on one side1 set the fried onions1 on the other1 the fried parsley4 #abea--;,,foie ,,de ,,veau ,,saut ,,aux ,,fines ,,herbes ,cut the calf's liver into slices1 as above2 season these with salt and pepper2 dredge them1 and toss them in butter4 ,arrange the slices in a circle on a round dish2 and either pour the herb sauce over the slices1 or serve it separately4 #abeb--,,pain ,,de ,,foie ,,de ,,veau ,for a calf's liver loaf made in a quart mould3 ,cut one lb4 of calf's liver into dice1 and finely pound these together with one-third oz4 of salt1 a pinch of pepper1 and a little nutmeg4 ,add1 little by little1 five oz4 of very cold frangipan panada1 and two eggs4 ,rub through a sieve2 put the forcemeat in a bowl2 work it over ice1 and finish it with two tablespoonfuls of chopped onions1 cooked in butter1 without colouration2 the yolks of two eggs1 and quarter pint of thick cream1 added by degrees4 ,pour this forcemeat into a well-buttered quart ,charlotte-mould2 knock the latter gently on a folded serviette1 with the view of settling its contents1 and put it to poach in the oven in a bain-marie1 for about forty-five minutes4 ,when taking the loaf out of the oven1 let it stand for five minutes1 that the forcemeat inside may thoroughly settle2 turn it out on a round dish1 and cover it with a ,duxelles1 ,italienne1 ,bordelaise1 brown caper1 or other sauce4 #abec--;,c,,tes ,,de ,,veau ,veal cutlets may either be grilled or sautd1 but the second method of cooking them is1 in most cases1 preferable4 ,when they are sautd1 the cutlets should be cooked in clarified butter1 over a somewhat fierce fire and in a utensil large enough to hold them without crowding4 ,this done1 dish them2 pour away the butter in which they have been cooked2 swill the saucepan1 i4e41 dissolve the concentrated gravy adhering to the sides and bottom of it with a liquid in keeping with the garnish2 either mushroom cooking-liquor1 white or red wine1 or ,madeira1 etc42 and add this swilling-liquor1 reduced1 to the accompanying sauce4 ,the latter is generally a buttered half-glaze1 but the best adjunct to veal cutlets is a pale meat glaze1 moderately buttered4 ,all vegetable and paste garnishes1 given under ,cushion of ,veal1 suit veal cutlets4 ,i must therefore beg the reader to refer to those recipes1 as circumstances may dictate2 and restrict myself to a few formul which1 in my opinion1 are suited more particularly to veal cutlets4 #abed--;,c,,te ,,de ,,veau ,a ,,la ,,bonne ,,femme ,put the veal cutlet into an earthenware saucepan1 with one and one-half oz4 of butter1 and brown it well on both sides4 ,add six small onions cooked in butter1 three oz4 of potatoes cut into roundels2 and complete the cooking gently in the oven1 keeping the saucepan covered4 ,serve the preparation in the saucepan as it stands4 #abee--;,c,,te ,,de ,,veau ,,en ,,casserole ,heat one oz4 of butter in an earthenware saucepan2 insert the veal cutlet1 seasoned1 and cook it gently1 taking care to turn it over from time to time4 ,at the last moment1 add a tablespoonful of excellent veal gravy1 and serve in the saucepan4 #abef--;,c,,te ,,de ,,veau ,,en ,,cocotte ,a ,,la ,,paysanne ,toss the veal cutlet in butter1 in the cocotte1 with two small slices of blanched salted breast of pork4 ,add four small onions1 and two small1 long potatoes1 cut paysanne-fashion2 and complete the cooking of the cutlets and the garnish very gently in the oven4 ,send the preparation to the table in the cocotte4 #abeg--;,c,,te ,,de ,,veau ,a ,,la ,,dreux ,stud the kernel of the veal cutlet with tongue1 ham and truffle1 and cook it gently in butter4 ,this done1 trim it to the quick on both sides1 that the studding may be clean and neat2 dish it with a frill on the bare bone1 and1 beside it1 arrange a small garnish of quenelles1 mushrooms1 cocks' combs and kidneys1 and turned and blanched olives4 ,pour a little half-glaze sauce1 flavoured with truffle essence1 over the garnish4 #abeh--;,c,,te ,,de ,,veau ,,milanaise ,with a moistened butcher's beater1 flatten the meat in suchwise as to reduce it to half its normal thickness4 ,dip the veal cutlet into beaten egg2 roll it in bread-crumbs1 mixed with half as much grated ,parmesan1 and cook it in clarified butter1 or butter and oil in equal quantities4 ,dish it with a frill on the bare bone1 and the garnish beside it4 ,milanaise garnish consists of cooked macaroni1 seasoned with salt1 pepper and nutmeg1 and cohered with butter1 grated ,gruyre and ,parmesan cheeses1 and very red tomato pure2 and combined with a julienne of very lean cooked ham1 salted tongue1 mushrooms and truffles1 heated in ,madeira4 #abei--;,c,,te ,,de ,,veau ,,papillote ,toss the veal cutlet in butter1 and prepare1 meanwhile3-- 7#a7 ,two tablespoonfuls of ,duxelles sauce1 combined with a cooked and sliced mushroom4 7#b7 ,two heart-shaped slices of ham1 of about the same size as the cutlet4 7#c7 ,a doubled sheet of strong paper1 cut to the shape of a heart and well-oiled4 ,spread out the sheet of paper1 and1 in the middle thereof1 lay a slice of ham2 spread a tablespoonful of ,duxelles on the latter2 put the cutlet on the sauce2 cover it with the remainder of the ,duxelles1 and finish with the other slice of ham4 ,fold the sheet of paper so as to enclose the whole2 pleat the edges nicely2 put the cutlet on a tray1 and blow out the papillote in a fairly hot oven4 ,when taking it out of the oven1 transfer it to a dish1 and serve instantly4 #abfj--;,c,,te ,,de ,,veau ,,pojarski ,completely separate the meat of the veal cutlet from the bone2 clear it of all skin and gristle1 and chop it up with half its weight of butter1 salt and pepper4 ,mass this mince-meat close up to the bone1 shaping it like a cutlet1 and cook the whole in clarified butter1 turning it over very carefully in the process4 ,dish with a suitable garnish4 #abfa--;,c,,te ,,de ,,veau ,,zingara ,cook the veal cutlet in butter2 at the same time prepare a slice of raw ham1 cut to the shape of the cutlet1 and likewise tossed in butter4 ,dish the cutlet2 set the slice of ham upon it1 and surround with a few tablespoonfuls of ,zingara sauce4 ,zingara sauce is prepared thus3 ,reduce a few tablespoonfuls of white wine and mushroom cooking-liquor to half4 ,add one-fifth pint of half-glaze1 two tablespoonfuls of tomato sauce1 one tablespoonful of veal stock1 one oz4 of a julienne of tongue1 mushrooms and truffles2 and set to boil for a few seconds4 #abfb--;,c,,te ,,de ,,veau ,,froide ,,en ,,belle ,,vue ,let a little jelly set in a utensil somewhat resembling a cutlet in shape4 ,trim the veal cutlet2 decorate it with various little vegetables1 and sprinkle the latter with half-melted jelly1 so as to fix them4 ,put the cutlet on the layer of set jelly1 inside the utensil1 and let it lie with its decorated side undermost4 ,add enough jelly to cover the cutlet1 and let the former set4 ,this done1 pass the blade of a small knife 7dipped in hot water7 round the cutlet2 set the utensil for a moment upon a napkin dipped in hot water1 turn out the cutlet with care1 and set it on a cold dish1 with a border of chopped aspic1 and a frill on the bone4 #abfc--;,c,,te ,,de ,,veau ,,froide ,,rubens ,trim the veal cutlet2 coat it with half-melted aspic1 and cover it with young hop shoots1 cohered with tomato sauce cleared by means of aspic4 ,let the sauce thoroughly set1 and then put the cutlet between two layers of aspic as explained above4 ,n4,b4 ,cold veal cutlets may also be served ,belle-vue fashion1 after the very simple manner described under 8,grenadins en ,belle-vue0 7,no4 #abag74 #abfd--,,rognon ,,de ,,veau ,when sautd after the usual manner1 veal kidney admits of all the preparations given for sheep's kidney4 7,see the chapter on ,mutton47 ,i shall now1 therefore1 only give those recipes which are proper to veal kidney4 #abfe--,,rognon ,,de ,,veau ,,en ,,casserole ,trim the veal kidney and only leave a very slight layer of fat all round it4 ,heat one oz4 of butter in a small1 earthenware saucepan1 also called 8cocotte02 put the seasoned kidney into the latter1 and cook it gently for about thirty minutes1 taking care to turn it often the while4 ,at the last minute sprinkle it with a tablespoonful of good veal gravy4 ,serve it in the cocotte as it stands4 #abff--,,rognon ,,de ,,veau ,,en ,,cocotte ,prepare the veal kidney and fry it in butter1 as in the case of the 8en casserole0 dish4 ,surround it with one and one-half oz4 of small pieces of blanched bacon1 tossed in butter2 one and one-half oz4 of raw1 quartered mushrooms1 also tossed1 and one and one-half oz4 of small blanched potatoes1 of the size and shape of garlic cloves1 and the same quantity of small1 glazed onions4 ,complete the cooking of the whole gently4 ,at the last minute1 add a tablespoonful of good1 veal gravy1 and serve the cocotte as it stands4 #abfg--,,rognon ,,de ,,veau ,,grill ,trim the veal kidney1 and leave a slight layer of fat all round it4 ,cut it in half lengthwise1 without completely separating the two halves1 and impale it on a small skewer1 with the view of keeping it in shape4 ,season with salt and pepper1 and grill it gently2 basting it often the while with melted butter4 ,send separately1 either a ,matre-d'htel1 a ,bercy1 or other butter suited to grills4 #abfh--,,rognon ,,de ,,veau ,a ,,la ,,li,,geoise ,prepare the veal kidney as for 8en casserole40 ,one minute before serving1 add one small wineglassful of burned gin1 two crushed juniper berries1 and one tablespoonful of good veal gravy4 ,serve in the cooking-utensil4 #abfi--,,rognon ,,de ,,veau ,a ,,la ,,montpensier ,trim the veal kidney1 leaving a slight coating of fat all round it1 and cut into five or six slices4 ,season the latter1 toss them in butter over a brisk fire1 and transfer them to a plate4 ,swill the saucepan with one tablespoonful of ,madeira1 and add thereto three tablespoonfuls of melted meat glaze1 a few drops of lemon juice1 one and one-half oz4 of butter1 and a pinch of chopped parsley4 ,dish the pieces of kidney1 or set them in a timbale2 sprinkle them with the sauce1 and in their midst set a heap of asparagus-heads1 cohered with butter1 and one and one-half oz4 of truffle slices4 #abgj--,,rognon ,,de ,,veau ,,portugaise ,cut up the veal kidney1 and toss it in butter1 after the manner described under ,no4 #abfi4 ,dish the pieces in a circle on a dish2 set a very small1 stuffed half-tomato upon each1 and garnish the centre of the dish with a very reduced tomato fondue4 ,surround the kidney with a sauce prepared as directed above4 #abga--,,rognon ,,de ,,veau ,a ,,la ,,robert ,heat one oz4 of butter in a small cocotte2 put the seasoned veal kidney therein2 fry it over a brisk fire1 and set it to cook in the oven for about fifteen minutes4 ,serve the kidney as it leaves the oven1 and complete the procedure1 at the table1 in the following manner3-- ,transfer the kidney to a hot plate4 ,place the cocotte on a spirit lamp2 pour into the former one glassful of excellent liqueur brandy1 and reduce to half4 ,meanwhile1 quickly cut the kidney into extremely thin slices1 and cover these with an overturned plate4 ,add to the reduced liqueur brandy one coffeespoonful of mustard1 one oz4 of butter cut into small pieces1 the juice of a quarter of a lemon1 and a pinch of chopped parsley2 and work the whole well with a fork1 with the view of effecting the leason4 ,put the sliced kidney into this sauce1 together with the gravy that has drained from it2 heat the whole well1 without boiling1 and serve on very hot plates4 #abgb--,,tendrons ,,de ,,veau ,the tendrons are cut from breast of veal4 ,they are1 in fact1 the extreme ends of the ribs1 including the cartilage of the sternum4 ,if the tendrons are braised1 treat them after the manner described under 8,the ,braising of ,white ,meats0 7,no4 #bdh72 or1 simply stew them in butter2 moisten them with excellent veal stock1 and baste them frequently while cooking them4 ,they may also be treated like an ordinary veal saut1 from which they only differ in shape1 and the various preparations of which may be adapted to them4 ,the garnishes best suited to them are those of early-season vegetables1 and1 as a matter of fact1 the latter1 together with such pastes as noodles1 macaroni1 spaghetti1 etc41 are the garnishes most often served with them4 #abgc--;,,blanquette ,,de ,,veau ,a ,l',,ancienne ,cut the veal tendrons into pieces weighing about three oz4 ,then1 slightly blanch them2 cool them1 and put them into a saucepan with enough white stock to cover2 add a very little salt2 set to boil1 and skim4 ,for two lbs4 of tendrons1 add one small carrot2 one fair-sized onion1 stuck with a clove2 a faggot1 consisting of one leek1 parsley stalks1 and a fragment of thyme and bay2 and set to cook gently for one and one-half hours4 ,prepare a white roux from one and one-half oz4 of butter and one and one-half oz4 of flour2 moisten with one pint of veal cooking-liquor2 add one oz4 of mushroom parings1 and cook for a quarter of an hour1 despumating the sauce the while4 ,transfer the pieces of tendron1 one by one1 to a sautpan with twelve small onions cooked in consomm1 and fifteen small1 cooked and very white mushrooms4 ,finish the sauce with a leason of two egg-yolks1 mixed with three tablespoonfuls of cream and a few drops of lemon juice2 strain it over the veal and its garnish2 heat without boiling2 dish in a timbale1 and sprinkle with a pinch of chopped parsley4 ,n4,b4 ,this blanquette may also be prepared with noodles or cpes1 instead of with ordinary mushrooms4 #abgd--;,,blanquette ,,de ,,veau ,,aux ,c,,leris1 ,,cardons1 ,,etc4 ,prepare the blanquette exactly as explained above1 and set it to cook with the veal and the vegetable selected for the garnish1 i4e41 either small heads of celery cut into two or four1 or cardoons1 cut into pieces and well blanched4 ,the endives are not blanched2 they need only be well washed and put with the veal4 ,when cooked1 drain the vegetables1 trim them1 and dish them in a timbale with the veal and the sauce2 the latter prepared as directed and strained over the meat4 #abge--;,,blanquette ,,de ,,veau ,,aux ,,nouilles ,proceed as for 8,blanquette l'ancienne10 but suppress the garnish of onions and mushrooms4 ,when the blanquette is dished1 set thereon heaps of noodles1 parboiled and cohered with butter1 and cover these with raw noodles tossed quickly in butter2 allow three oz4 of tossed noodles per lb4 of those cohered4 #abgf--;,,fricass,e ,,de ,,veau ,fricasse differs from blanquette in this1 namely1 that the pieces of veal in the former are stiffened in butter without colouration4 ,when the meat has been well stiffened1 besprinkle it with about one oz4 of flour per lb42 cook this flour with the meat for a few minutes2 then moisten the fricasse with white stock2 season1 and set to boil1 stirring the while4 ,all the garnishes of mushrooms and vegetables given for blanquette may be served with fricasse2 but in the case of the latter1 both the meat and the garnish are cooked in the sauce1 the leason of which is effected by means of egg-yolks and cream1 as for blanquette4 #abgg--;,,fricadelles ,fricadelles are a kind of meat balls1 somewhat like those commonly prepared in private households4 ,they are made from raw or cooked meat1 in the following manner3-- ,fricadelles with ,raw ,meat4--,for ten fricadelles1 each weighing three and one-half oz41 chop up one lb4 of very lean veal1 cleared of all fat and gristle1 together with two-thirds of a lb4 of butter4 ,put the whole into a bowl1 and add thereto five oz4 of soaked and well-pressed crumb of bread1 two eggs1 half an oz4 of salt1 a pinch of pepper and a little nutmeg1 and two oz4 of chopped onion cooked in butter without colouration4 ,mix the whole well1 and divide it up into portions weighing three and one-half oz4 ,fashion these portions to the shape of quoits1 by first rolling them into balls on a flour-dusted board1 and afterwards flattening them out with the flat of a knife4 ,heat some butter or very pure fat in a sautpan2 put the fricadelles therein2 brown them on both sides1 and then complete their cooking in the oven4 ,this done1 set them on a round dish1 and serve them1 either with a vegetable pure1 a ,piquante or a ,robert sauce4 ,fricadelles with ,cooked ,meat4--,for ten fricadelles1 each weighing two and one-half oz41 chop one lb4 of cooked veal1 fat and lean1 somewhat finely4 ,put it into a bowl with a large pinch of salt1 another of pepper1 and a little nutmeg4 ,add the pulp of three fair-sized potatoes1 baked in the oven2 three oz4 of chopped onions1 cooked in butter without colouration2 one large egg1 and one tablespoonful of chopped parsley4 ,mix well2 divide up into portions of the weight already given1 and shape and cook them as in the previous case4 ,these fricadelles are served with vegetable pures and the sauces suited to those prepared from raw meat4 #abgh--,,paupiettes ,,de ,,veau ,paupiettes or scrolls are made from extremely thin slices of veal1 four in4 long by two in4 wide4 ,after having seasoned them1 cover them with forcemeat or very fine mincemeat2 roll them1 with their forcemeat-coat inside1 into scrolls1 and tie them round1 once or twice1 with string1 that they may keep their shape while cooking4 ,they are sometimes covered with thin rashers of bacon4 ,paupiettes are always braised1 gently and protractedly4 ,they are generally garnished with vegetable pures2 but they may be served just as well with all vegetable garnishes4 ,by making them half the usual size1 they may1 after having been braised1 serve as the garnish for a timbale1 together with noodles1 gniokis1 spaghetti1 or with ,financire1 ,milanaise or ,napolitaine garnish1 etc4 #abgi--,,saut,s ,,de ,,veau ,the pieces best suited to veal sauts are3 the breast and the shoulder1 as also those parts of the haunch other than the cushion and undercushion4 #abhj--,,saut ,,de ,,veau ,a ,,la ,,marengo ,heat one pint of oil in a sautpan1 until it smokes4 ,put therein two lbs4 of veal1 cut into pieces1 each weighing two oz41 and fry until the latter are well set4 ,add a chopped half onion and a crushed half-clove of garlic1 and fry again for a few moments4 ,drain away the oil1 tilting the sautpan with its lid on1 for the purpose2 moisten with a quarter of a pint of white wine2 reduce1 and add two-thirds of a quart of thin ,espagnole sauce1 one and one-half lbs4 of tomatoes1 pressed and cut into pieces 7or one pint of tomato sauce71 and a faggot4 ,set to boil1 and cook in the oven gently for one and one-half hours4 ,at the end of that time1 transfer the pieces of veal1 one by one1 to another saucepan with fifteen small glazed onions1 and five oz4 of mushrooms4 ,reduce the sauce2 strain it over the veal and its garnish1 add two large pinches of concassed parsley1 and cook for a further quarter of an hour4 ,when about to serve1 clear of all grease1 dish in a timbale1 and surround with small heart-shaped crotons of bread-crumb1 fried in oil4 #abha--,,saut ,,de ,,veau ,,chasseur ,cut the veal into pieces as above1 and fry these well in butter or oil4 ,drain away the grease2 moisten with one quart of brown stock1 add two tablespoonfuls of tomato pure1 and a faggot2 set to boil1 and cook in the oven gently for one and one-half hours4 ,transfer the pieces to another saucepan2 strain2 reduce their cooking-liquor by a quarter1 and add it to one-quarter of a pint of ,chasseur sauce 7,no4 #cc74 ,pour this sauce over the pieces of veal1 and cook again for a quarter of an hour4 ,dish in a timbale1 and sprinkle with chopped parsley4 #abhb--,,saut ,,de ,,veau ,,printanier ,fry the pieces of veal in butter4 ,moisten with two-thirds of a quart of brown stock and one-fifth of a pint of half-glaze2 add a faggot2 boil1 and cook in the oven gently for one hour4 ,this done1 transfer the pieces to another saucepan2 add thereto a garnish of carrots1 new turnips1 and small1 new potatoes2 strain the sauce over the veal and the garnish1 and cook for a further three-quarters of an hour4 ,dish in a timbale and distribute over the saut a few tablespoonfuls of peas and ,french beans in lozenge-form1 both cooked l'anglaise4 #abhc--,,saut ,,de ,,veau ,a ,,la ,,catalane ,cut up1 saut1 and cook the veal gently for one and one-half hours1 as for ,no4 #abhj4 ,transfer the pieces of veal to another saucepan1 and add to them three small peeled and pressed tomatoes1 quartered and tossed in butter2 ten small onions cooked in butter2 six oz4 of raw1 quartered mushrooms2 ten chestnuts1 three-parts cooked in consomm1 and eight ,chipolata sausages4 ,reduce the sauce to one-third of a pint2 strain it over the veal and its garnish2 cook for a further quarter of an hour1 and dish in a timbale4 #abhd--,,saut,s ,,de ,,veau ,,divers ,veal saut may also be prepared with mushrooms1 fines herbes1 egg-plant1 tomatoes1 or 8,currie l',indienne10 etc4 #abhe--,,pain ,,de ,,veau ,prepare 8,pain de ,veau0 exactly as directed under ,no4 #abeb2 but substitute for the liver some very white veal4 ,pain de veau is generally accompanied by a white sauce1 such as velout prepared with mushroom essence1 ,allemande sauce prepared with mushrooms1 ,suprme sauce1 etc4 #abhf--;,,calf',s ,,feet ,calf's feet serve chiefly in supplying the gelatinous element of aspics1 and the body of braising stock4 ,they are rarely used in the preparation of a special dish2 but1 should they be so used1 they may be cooked and served after the manner directed in the recipes treating of calf's head4 #abhg--;,,calves' ,,tongues ,provided the difference of size be allowed for1 calf's tongue may be prepared like ox tongue1 and served with the same garnishes4 7,see ,ox ,tongue1 ,nos4 #aaec to #aaeh inclusive47 #abhh--;,,calf',s ,,brains ,,and ,,amourettes ,calf's brains form the most wholesome and reparative diet for all those who are debilitated by excessive head-work2 and the same remark applies to the brains of the ox and the sheep4 ,the amourettes mentioned here1 which almost always accompany ox brains1 are only the spinal marrow of the ox or the calf4 ,this may be used in the preparation of a few special dishes2 but all the recipes dealing with brains may be applied to it4 #abhi--,,the ,,cooking ,,of ,,brains ,carefully remove the membrane enveloping the brains or the amourettes1 and put them to soak in fresh water1 until they are quite white4 ,put the brains in a saucepan with enough boiling court-bouillon 7,no4 #afc7 to cover them well2 skim and then set to cook gently4 ,brains have this peculiarity1 namely1 that prolonged cooking only stiffens them2 thus1 calf's brains only take half an hour to cook2 but they may cook for two hours more without harm1 seeing that the process only tends to make them firmer4 #abij--;,,cervelle ,a ,,la ,,beaumont ,cut the brains into slices2 on each slice put a layer of gratin force-meat 7,no4 #bjb7 prepared from foie gras and softened by means of a little cold1 brown sauce1 and a slice of truffle4 ,reconstruct the brains by putting the coated slices together again4 ,roll some puff-paste remains into a galette one-fifth of an inch thick1 the diameter of which should be in proportion to the size of the brains under treatment4 ,put the brains in the middle of the galette1 and cover them with the same forcemeat as that laid on the slices2 sprinkle with chopped truffles2 moisten the edges of the paste1 and draw these over the brains so as to enclose the latter completely4 ,gild2 make a slit in the top for the escape of steam1 and bake in a hot oven for fifteen minutes4 ,after taking the pie out of the oven1 pour a few tablespoonfuls of ,prigueux sauce into the former1 and dish on a napkin4 #abia--;,,cervelle ,,au ,,beurre ,,noir ,slice the brains2 set the slices on a dish1 and season them with salt and pepper4 ,cook two oz4 of butter in the frying-pan until it is slightly blackened2 throw therein a pinch of parsley pluches1 and sprinkle the brains with this butter4 ,pour a few drops of vinegar into the burning frying-pan1 and add it to the brains4 #abib--;,,cervelle ,,au ,,beurre ,,noisette ,slice and season the brains as above4 ,cook the butter until it has acquired a golden colour and exhales a nutty smell2 pour it over the brains1 and finish with a few drops of lemon juice and a pinch of chopped parsley4 #abic--;,,cervelle ,a ,,la ,,mar,,chale ,cut the brains into regular slices1 one-third of an inch thick2 treat them l'anglaise with very fine bread-crumbs1 and brown them in clarified butter4 ,dish them in the form of a circle1 with a slice of truffle on each1 and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter4 #abid--;,,cervelle ,a ,,la ,,poulette ,prepare half a pint of poulette sauce 7,no4 #aja71 combined with three oz4 of small1 cooked1 and very white mushrooms4 ,add the brains1 cut into slices2 toss them gently in the sauce1 taking care lest they break2 dish them in a timbale1 and sprinkle with a pinch of chopped parsley4 #abie--;,,cervelle ,a ,,la ,,villeroy ,cut the raw brains into slices2 season them1 and poach them in butter4 ,dip the slices into an almost cold ,villeroy sauce1 in suchwise as to cover them with a thick coating of it4 ,leave to cool1 and treat them l'anglaise4 ,set to cook for a few minutes before serving1 and dish on a napkin with fried parsley4 ,serve a light ,prigueux sauce separately4 #abif--,,vol ,,au ,,vent ,,de ,,cervelle ,prepare a vol-au-vent crust1 as explained under ,no4 #bcij4 ,slice the brains1 and put the slices into half-a-pint of ,allemande sauce1 with twelve quenelles of ordinary forcemeat1 poached just before dishing up2 four oz4 of small1 cooked mushrooms1 and one oz4 of truffle slices1 five or six of which should be reserved4 ,pour the garnish into the vol au vent2 set upon the latter the reserved slices of truffle1 and dish on a folded napkin4 #abig--;,,amourettes ,a ,,la ,,tosca ,poach one lb4 of amourettes1 as explained above1 and cut them into lengths of one in4 ,prepare a garnish of macaroni cohered with butter and grated ,parmesan1 and add thereto four tablespoonfuls of a crayfish cullis per four oz4 of macaroni2 three crayfishes' tails for each person1 and two-thirds of the pieces of amourettes4 ,toss well1 in order to thoroughly mix the whole2 dish in a timbale2 cover the macaroni with what remains of the pieces of amourettes1 and cover them slightly with crayfish cullis4 ,,mutton1 ,,grass ,,lamb ,,and ,,house ,,lamb ,relevs and ,entres4 ,from the culinary standpoint1 the ovine species supplies three kinds of meat1 viz3-- ,mutton--properly so-called when the meat is derived from the adult animal4 ,lamb--the young1 weaned sheep1 not yet fully grown1 the meat of which is the more highly esteemed the younger the animal is4 ,house ,lamb--the sheep's unweaned young that has not yet grazed4 ,the 8,pauillac0 lamb1 which is imported from ,france1 is the most excellent example of the last kind4 ,good house lambs are also killed in ,england2 they are quite equal to ,pauillac lamb1 but their season is short4 ,as regards ordinary ,english mutton and lamb1 however1 the delicacy and quality of these meats are unrivalled4 ,but for its greater delicacy and tenderness1 grass lamb1 which corresponds with what the ,french call 8agneau de pr-sal0 is scarcely distinguishable from mutton4 ,the recipes suited to it are the same as those given for mutton2 and all that is necessary is to allow for differences of quality in calculating the time of cooking4 ,house lamb1 the white flesh of which is quite different1 admits of some of the mutton recipes2 but it is generally prepared after special formul1 the details of which ,i shall give hereafter4 ,when served roasted1 hot or cold1 mutton and grass and house lamb are always accompanied by mint sauce1 the recipe for which ,i gave under ,no4 #acf4 ,in view of the similarity of their preparations1 and in order to avoid finicking repetitions1 ,i have refrained from giving separate recipes for lamb and mutton respectively4 ,the reader will therefore bear in mind that the formul relating to mutton also apply to grass lamb4 #abih--,,saddle ,,of ,,mutton #abii--;,,baron ,,or ,,pair ,,of ,,hind-,,quarters ,,of ,,mutton #acjj--;,,double ,,or ,,pair ,,of ,,legs ,,of ,,mutton #acja--;,,fillets ,,of ,,mutton #acjb--,,neck ,,of ,,mutton 7,relevs7 ,saddle of mutton is that part of the sheep which reaches from the bone of the haunch to the floating ribs4 ,baron of mutton comprises the saddle and the two legs1 i4e41 a pair of hind-quarters4 ,double consists of the two unseparated legs1 minus the saddle4 ,the ,baron and the ,double are almost always cuts of lamb4 ,the fillet is one half of the saddle1 when the latter is cut into two1 lengthwise2 that is to say1 divided down the middle in suchwise as to bisect the spinal column4 ,these fillets are sometimes boned1 rolled over with the kernel of meat in the centre1 and strung1 in which case the skin should be removed before rolling4 ,saddle of mutton1 before being roasted1 should be cleared of all its superfluous underlying fat2 and the flanks should be so shortened as to just meet when drawn over the fillets4 ,the overlying skin should be removed1 and the saddle should be strung in five or six places to keep it in shape4 ,in the case of a saddle of lamb1 the skin need not be completely removed1 but slit in various places4 ,as to neck of mutton1 this should be shortened as for the cutting of ordinary cutlets2 the skin and the bones of the chine should be removed1 as also the meat at the end of the rib-bones1 down to two-thirds in4 from the extremity of each4 ,the cushion is then covered with slices of bacon1 tied on with string4 ,when the piece is roasted and dished1 a frill should be placed on the end of each bared bone4 ,neck of mutton ought never to comprise more than nine to ten ribs1 counting from the floating ones2 it should consist of rather less if anything4 ,mutton ,relevs allow more particularly of vegetable and rice garnishes4 ,garnishes with sauces do not suit them so well1 even when the pieces are braised4 ,as for paste garnishes1 such as macaroni1 noodles1 gniokis2 they are seldom used4 ,garnishes for mutton relevs should therefore be chosen1 in preference1 from among the following1 the details of which ,i gave under 8,filet de ,buf0 7,nos4 #ajdd to #ajgd7 and which ,i recall hereafter3-- ,andalouse1 ,bouquetire1 ,chtelaine1 ,clamart1 ,dauphine1 ,dubarry1 ,duchesse1 ,japonaise1 ,jardinire1 ,lorette1 ,macdoine1 ,montmorency1 ,moderne1 ,nivernaise1 ,orientale1 ,petit-,duc1 ,provenale1 ,renaissance1 ,richelieu1 ,st4 ,germain4 ,apart from these compound garnishes1 the following simple garnishes also suit admirably1 either alone1 or separated by some kind of potato preparation3-- ,braised ,lettuce1 stuffed with ordinary forcemeat or rice4 ,cabbages1 moulded to the shape of small balls1 braised and stuffed with fine mince-meat or rice4 ,haricot-beans1 ,peas and ,broad-beans1 cohered with butter4 ,asparagus-heads1 white or green1 cooked and cohered with butter4 ,celery1 ,endives1 and ,chicory1 all braised4 ,brussels ,sprouts1 ,cauliflowers1 ,broccoli1 etc4 ,finally1 the garnishes and modes of preparation termed3 l',anglaise1 la ,boulangre1 ,braiss1 ,marin en ,chevreuil1 which ,i give below for the leg and the shoulder1 may be applied perfectly well to other large pieces of mutton4 #acjc--,,large ,,cold ,,joints ,,of ,,mutton ,refer to ,cold ,beef2 in all cases keep the dishing simple4 ,the garnishing is optional4 #acjd--,,leg ,,and ,,shoulder ,,of ,,mutton ,legs of mutton or lamb ought never to appear on any but an ordinary luncheon menu4 ,although1 strictly speaking1 they should always be served after one of the ways described hereafter1 all the garnishes given above may be applied to them4 ,shoulders may be roasted whole2 but they may also be boned1 seasoned inside1 rolled up1 and firmly strung4 ,they may be treated like the legs1 and the same garnishes are suited to them4 #acje--;,,gigot ,,bouilli ,a ,l',,anglaise ,trim the leg1 shorten it in the region of the tibia bone1 and plunge it into a stewpan of boiling water1 salted in the proportion of one-third oz4 of salt per quart of water4 ,for an ordinary leg1 add3 three medium-sized carrots1 two onions1 each stuck with a clove1 a faggot1 and two cloves of garlic4 ,let the leg cook for a quarter of an hour for each two lbs4 of its weight4 ,dish with vegetables all round1 and serve at the same time a butter sauce with capers4 ,n4,b4--,leg of mutton l'anglaise may be accompanied by pures of turnips1 celery1 etc41 and these vegetables should cook with the meat4 ,a pure of potatoes or of haricot beans may be sent to the table with the meat2 but1 in this case1 of course1 the vegetables would be served separately4 #acjf--;,,braised ,,leg ,,of ,,mutton ,suppress the pelvic bone1 shorten the end bone and brown the leg in the oven4 ,now1 put it in an oval utensil1 garnished for braising2 add just enough white stock to barely cover the joint1 and cook gently1 allowing forty minutes per lb4 of meat4 ,transfer the leg to a tray2 strain the braising-liquor2 clear it of all grease1 and reduce it to half4 ,sprinkle the meat with a few tablespoonfuls of this reduced gravy1 and set it to glaze in the oven4 ,serve at the same time3-- 7#a7 ,either a pure of potatoes1 of turnips1 of haricot-beans1 of cauliflower1 etc41 or 7#b7 ,the reduced braising-liquor4 #acjg--;,,gigot ,a ,,la ,,boulang,,re ,the leg may either be boned1 seasoned inside and strung2 or the end-bone may simply be shortened and that of the pelvis removed4 ,in either case1 put it in an earthenware dish1 and brown it well in the oven1 on both sides2 then complete its cooking1 all but a third4 ,this done1 set round the joint four large1 sliced onions1 just tossed in butter1 that they may acquire some colour1 and eight large1 peeled potatoes cut into roundels one half in4 thick4 ,sprinkle this garnish with the grease of the joint1 and then complete the cooking of the leg and its garnish4 ,serve in the dish in which the joint has cooked4 #acjh--;,,gigot ,,marine ,,en ,,chevreuil ,shorten the end-bone2 remove the bone of the pelvis1 and skin the top of the leg1 leaving the meat in that region quite bare4 ,lard with very small strips of bacon1 and put the meat into a marinade prepared after the manner described under ,no4 #agj4 ,the length of its stay in the marinade should be based upon the tenderness of the meat and atmospheric conditions4 ,in winter the time averages about three or four days1 and in summer two days4 ,to ,roast the ,joint4--,withdraw it from the marinade and dry it thoroughly2 set it on a stand in the baking-tray2 and put it into a very fierce oven1 that the meat may set immediately4 ,the object of the very fierce oven is to prevent the juices absorbed from the marinade escaping in steam and thereby hardening the meat4 ,towards the close of the operation1 rissole the larding bacon well4 ,set on a long dish2 fix a frill to the bone1 and serve a ,chevreuil sauce separately4 ,chevreuil ,sauce la ,franaise4--,with the marinade of the joint and a ,mirepoix with ham1 prepare a sufficient quantity of ,poivrade sauce 7,no4 #di7 to obtain two-thirds of a pint of it after it has been strained through a colander--an operation which should be effected with the application of great pressure to the aromatics4 ,despumate this sauce for thirty minutes1 and add1 little by little1 half a wine-glassful of excellent red wine4 ,finish the seasoning with a little cayenne and a pinch of powdered sugar1 and once more rub the whole through tammy or a fine strainer4 #acji--;,,gigot ,a ,,la ,,soubise ,braise the leg of mutton as shown under ,no4 #bdg4 ,when it is two-thirds done1 transfer it to another utensil2 strain the braising-liquor over it1 and add thereto three lbs4 of sliced onions and two-third lb4 of rice4 ,gently complete the cooking of the joint1 together with the onions and the rice4 ,this done3--7#a7 put it on a baking-tray and glaze it in the oven2 7#b7 quickly rub the onions and the rice through a fine sieve or tammy4 ,set the leg of mutton on a long dish2 put a frill on the bone1 and serve1 separately1 the well-heated ,soubise1 finished with one oz4 of butter4 ,n4,b4--,this ,soubise may be prepared separately2 but in this case it has much less flavour than when it is made from the onions and the rice which have cooked in the braising-liquor4 ,i therefore urge the adoption of the recipe as it stands4 #acaj--;,,cold ,,leg ,,of ,,mutton ,dish it very simply1 like other cold large joints of mutton4 #acaa--;,,cutlets ,mutton and lamb cutlets are sometimes sautd2 but grilling is the most suitable method of cooking them4 ,when the nature of their preparation requires that they should be treated l'anglaise1 fry them in clarified butter4 ,all the garnishes1 given under 8,tournedos10 except those served with sauces1 may be applied to cutlets4 ,the latter also allow of a few special garnishes1 and these ,i give in the following recipes4 #acab--;,c,,telettes ,a ,,la ,,champvallon 7#aj ,cutlets7 ,take some cutlets from the region underlying the shoulder2 that is to say1 those uncovered by the removal of this joint4 ,and do not clear the bone-ends of their meat1 as when frills are to be fixed to them4 ,season them with salt and pepper1 and brown them in butter on both sides4 ,this done1 put them in an earthenware dish with half lb4 of sliced onions1 tossed in butter without colouration2 moisten with enough white stock to almost cover the cutlets and the onions2 add the quarter of a clove of garlic1 crushed1 and a faggot2 boil1 and set in the oven4 ,at the end of twenty minutes1 add one and one-half lbs4 of potatoes1 fashioned to the shape of corks1 and cut into thin roundels2 season1 and complete the cooking1 basting often the while4 ,when the cutlets are cooked1 the moistening should be almost entirely reduced4 #acac--;,c,,telettes ,,laura ,grill the cutlets1 and1 meanwhile1 prepare a garnish 7the quantity of which should be such as to allow two and one-half oz4 of it per cutlet7 of parboiled macaroni1 cut into half-inch lengths1 cohered with cream1 and combined1 per lb41 with three and one-half oz4 of peeled1 pressed1 and concassed tomatoes1 tossed in butter4 ,or1 when white truffles are in season1 prepare some macaroni with cream1 as above1 combined with the peelings of raw1 white truffles4 ,cut some very soft pig's caul into triangles1 proportionate in size to the cutlets2 spread a little macaroni on each triangle2 on the latter set a cutlet2 cover the cutlets with some more macaroni1 and enclose the whole in the caul4 ,lay the cutlets on a dish4 ,sprinkle with fine raspings and melted butter1 and set to grill at the salamander1 or in a fierce oven1 for seven or eight minutes4 ,dish the cutlets in the form of a crown1 and surround them with a thread of clear half-glaze sauce1 combined with tomatoes4 #acad--;,c,,telettes ,a ,,la ,,maintenon ,fry the cutlets in butter1 on one side only4 ,this done1 put a heaped tablespoonful of a ,maintenon preparation 7,no4 #bbf7 on each2 shape it like a dome1 by means of the blade of a small knife dipped in tepid water1 and put the cutlets1 one by one1 on a tray4 ,the ,maintenon preparation should be laid on the cooked side of each cutlet and sprinkled with fine raspings and melted butter4 ,now put the cutlets in a rather hot oven for seven or eight minutes in order to3-- 7#a7 ,allow a gratin to form over the surface of the garnish4 7#b7 ,finish the cooking of the cutlets4 ,dish the latter in the form of a crown1 and serve1 separately1 a sauceboat of meat glaze finished with butter4 #acae--;,c,,telettes ,a ,,la ,,murillo ,fry the cutlets in butter1 on one side only2 and garnish the cooked side1 dome-fashion1 with a fine hash of mushrooms1 cohered with a little very reduced ,bchamel sauce4 ,set them on a tray2 sprinkle with grated ,parmesan and a few drops of melted butter1 and glaze in a fierce oven4 ,dish the cutlets in the form of a crown2 fix a frill to each1 and surround them with mild capsicums and tomatoes1 both of which should be sliced1 tossed in butter1 and mixed4 #acaf--;,c,,telettes ,a ,,la ,,proven,,ale ,for ten cutlets3--7#a7 ,reduce one-half pint of ,bchamel sauce to a third1 and add thereto the third of a garlic clove1 crushed1 and the yolks of three eggs2 7#b7 prepare at the same time as the cutlets1 ten grilled mushrooms2 and ten stoned1 stuffed and poached olives1 girded by a strip of anchovy fillet4 ,fry the cutlets in butter1 on one side only4 ,cover the cooked side of each with the preparation described above2 set them on a tray2 sprinkle them with a few drops of melted butter1 and put them in the oven1 that their garnish may be glazed and that their cooking may be completed4 ,dish in the form of a circle2 place a grilled mushroom 7convex side uppermost7 in the middle of each cutlet1 and1 on each mushroom1 a stuffed olive4 #acaf;a--,c,,telettes ,,de ,,mouton ,a ,,la ,,reforme ,trim six mutton cutlets2 season them2 dip them in melted butter1 and roll them in bread-crumbs1 combined with finely-chopped ham in the proportion of a third of the weight of the bread-crumbs4 ,now cook them gently in clarified butter4 ,dish them in a circle on a hot dish1 and send the following sauce to the table with them3-- ,take a small saucepan1 and mix therein three tablespoonfuls of half-glaze sauce1 the same quantity of ,poivrade sauce1 and one coffeespoonful of red-currant jelly2 add one coffeespoonful of each of the following short julienne garnishes to the sauce2 viz43 hard-boiled white of egg2 very red1 salted tongue2 gherkins2 mushrooms1 and truffles4 #acag--;,c,,telettes ,a ,,la ,s,,vign ,have ready a preparation of mushroom and artichoke-bottom croquettes1 in the proportion of one heaped tablespoonful for each cutlet4 ,fry the cutlets in butter1 on one side only4 ,garnish the fried side of each1 dome-fashion1 with the above preparation2 treat them l'anglaise1 and sprinkle them with melted butter4 ,put them in the oven to complete their cooking1 and1 at the same time1 to colour their coating of egg and bread-crumbs4 ,dish in the form of a crown4 #acah--;,c,,telettes ,a ,,la ,,su,,doise ,place the cutlets on a dish1 and drop thereon some minced onions and shallots1 bits of parsley stalks1 thyme and bay4 ,sprinkle them with the juice of a lemon and a few drops of oil1 and leave them to marinade for thirty minutes1 turning them over the while1 from time to time4 ,this done1 dry them2 dip them in melted butter1 sprinkle them with bread-crumbs1 and grill them4 ,dish them in the form of a crown1 and garnish the centre of the dish with the following1 which may also be sent separately3 one-half lb4 of peeled and finely-sliced apples1 quickly stewed to a pure with the third of a wineglassful of white wine4 ,when about to serve1 add to this pure two and one-half oz4 of finely-grated horse-radish1 or the latter grated and afterwards finely chopped4 #acai--;,c,,telettes ,,en ,,belle ,,vue ,proceed after one of the recipes given for veal cutlets and grenadins 8en ,belle ,vue40 #acbj--;,c,,telettes ,,en ,,chaudfroid ,cut some very regular cutlets from a neck of mutton or lamb1 which should have been trimmed as explained1 braised1 and left to cook in its braising-liquor4 ,clear all grease from the latter2 strain it2 reduce it1 and add to it a brown chaud-froid sauce 7,no4 #cd74 ,dip the cutlets in the sauce when it is almost cold2 set them on a tray2 deck the kernel of meat in each with a fine slice of truffle1 and sprinkle with cold1 melted aspic4 ,when the sauce has set well1 pass the point of a small knife round the cutlets1 with the view of removing the superfluous sauce2 and either dish them round a vegetable salad1 cohered and moulded1 or simply dish them in the form of a circle and place a pyramid of cohered1 vegetable salad in their midst4 #acba--,,noisettes ,,de ,,mouton ,mutton noisettes1 and especially those of lamb1 may be classed among the choicest of entres4 ,they are cut from either the fillet or the neck2 but1 in the latter case1 only the first six or seven ribs are used4 ,noisettes are grilled or sautd1 and all the recipes given for ,tournedos 7,nos4 #ajgg to #aaci7 and for cutlets1 may be applied to them4 #acbb--,,minion ,,fillets ,the minion fillets of mutton or lamb consist of the two muscles which lie under the saddle4 ,their mode of preparation changes according to their size4 ,thus1 if they are small1 they are served whole1 after having been trimmed1 sometimes larded2 and sautd4 ,if they are large1 they are divided into two or three parts1 cut laterally and aslant2 they are flattened1 trimmed to the shape of ellipses1 seasoned1 dipped in melted butter1 sprinkled with fine bread-crumbs1 and finally1 gently grilled4 ,minion fillets of beef1 obtained from the narrow extremity or head of the fillet1 are also used occasionally2 and these are generally flattened1 dipped in butter and fine bread-crumbs1 and grilled4 ,these fillets are served chiefly with vegetable pures or with macdoines of fresh vegetables4 ,the sauces best suited to them are the ,barnaise and the ,robert ,escoffier4 #acbc--,,sheep',s ,,tongues ,salted or fresh sheep's tongues make an excellent luncheon entre4 ,they are cooked after the manner of ox and calf's tongues1 due allowance being made for the difference of size4 ,the various garnishes given for ox and calf's tongues may also be used in this case4 #acbd--,,sheep',s ,,trotters ,sheep's trotters1 as they reach us from the purveyor1 should first be well singed over spirits of wine1 and then rubbed with a clean piece of linen4 ,the little tuft of hair in the cleft of the hoof is next removed1 the hoof itself is suppressed1 and the trotters are split open lengthwise and boned4 ,sheep's trotters are cooked like calf's feet1 in the special court-bouillon or blanc1 given under ,no4 #afg4 #acbe--;,,frit,t ,,of ,,sheep',s ,,trotters ,fifteen minutes before frying them1 put the sheep's trotters into a receptacle with lemon juice1 a few drops of oil and some chopped parsley2 keeping the quantity of these ingredients in proportion to the number of trotters4 ,be careful to toss the latter from time to time in the marinade4 ,a few moments before serving1 dip the half-trotters into batter 7,no4 #bcb7 and plunge them into an abundant and hot frying-medium4 ,drain them when the batter is nicely dry and golden2 and dish on a napkin with a border of very green fried parsley4 ,serve a tomato sauce separately4 #acbf--,,pieds ,,de ,,mouton ,,poulette ,for this dish the trotters should1 as far as possible1 be freshly cooked4 ,for twenty trotters prepare two-thirds of a pint of poulette sauce2 add the trotters thereto1 well drained2 toss them in the sauce1 and dish them in a timbale with a sprinkling of chopped parsley4 #acbg--,,pieds ,,de ,,mouton ,,rouennaise ,instead of cooking the sheep's trotters in a blanc1 braise them2 add a little ,madeira to their braising-liquor1 and cook them thoroughly4 ,prepare a forcemeat1 consisting of one and one-half lbs4 of very fine sausage-meat2 three oz4 of chopped onions1 cooked in butter without colouration1 and a large pinch of parsley4 ,when the trotters are cooked1 transfer them to a dish2 almost entirely reduce their braising-liquor2 add to this two liqueur-glassfuls of burnt brandy1 for each ten trotters1 and add this reduced braising-liquor to the forcemeat4 ,cut ten rectangles six inches long by four inches wide out of pig's caul4 ,spread a tablespoonful of forcemeat over each2 set two trotters on the forcemeat of each rectangle2 cover up with forcemeat1 and draw the ends of the caul together in suchwise as to enclose the whole4 ,sprinkle with bread-crumbs and melted butter2 grill gently1 and serve4 #acbh--,,pieds ,,de ,,mouton ,,tyrolienne ,cook a fair-sized chopped onion in butter1 together with three peeled1 pressed1 and roughly-chopped tomatoes4 ,season with salt and pepper2 add a pinch of chopped parsley1 a little crushed garlic1 one-sixth of a pint of ,poivrade sauce1 and twenty freshly-cooked and well-drained sheep's trotters4 ,simmer for ten minutes and dish in a timbale4 #acbi--,,mutton ,,kidneys ,mutton kidneys are either grilled or sautd4 ,when they are to be grilled1 first remove the fine skin enveloping them1 cut them in halves1 without completely severing them on their concave side1 and impale them on a small skewer1 with the view of keeping them open during the grilling operation4 ,before grilling they may or may not be dipped in melted butter and rolled in bread-crumb4 ,when they are to be sautd1 clear the kidneys1 as before1 of the thin skin which envelops them2 cut them into halves1 and then into slices one-quarter in4 thick4 ,kidneys1 of what kind soever1 should be cooked very quickly1 otherwise they harden4 ,after having seasoned them1 put them into very hot butter1 and toss them over a fierce fire in order to stiffen them4 ,this done1 drain them2 and let them stand for a few minutes1 that they may exude the blood they contain1 which sometimes has a distinct ammoniacal smell4 ,meanwhile1 swill the utensil in which they have been sautd1 and finish the sauce1 to which they are added when dishing up4 ,never let the kidneys boil in the sauce1 for they would immediately harden4 #accj--,,rognons ,,saut,s ,,bercy ,slice1 season1 and quickly toss the mutton kidneys in butter1 and drain them4 ,for six kidneys put one tablespoonful of finely-chopped shallots into the saucepan1 and just heat it4 ,moisten with one-sixth of a pint of white wine2 reduce to half2 add two tablespoonfuls of melted meat glaze1 and a few drops of lemon-juice1 and put the kidneys in this sauce4 ,add two and one-half oz4 of butter1 cut into small pieces2 melt this on the corner of the stove1 tossing and rolling the pan the while2 dish in a timbale1 and sprinkle a pinch of chopped parsley over the kidneys4 #acca--,,rognons ,,saut,s ,,bordelaise ,fry the mutton kidneys1 and drain them as above4 ,put into the saucepan one-third of a pint of ,bordelaise sauce combined with poached dice of marrow1 a pinch of chopped parsley1 and three oz4 of sliced cpes1 tossed in butter and oil and well drained4 ,return the kidneys to the saucepan2 toss them in the sauce1 and dish in a timbale4 #accb--,,rognons ,,saut,s ,,carvalho ,fry the skinned1 halved and seasoned mutton kidneys in butter1 and dish them1 each on a small croton of bread-crumb1 cut to the shape of a cock's comb and fried in butter4 ,on each half-kidney1 set a small cooked mushroom and a slice of truffle4 ,swill the saucepan with ,madeira2 add a little half-glaze2 put in a small quantity of butter1 away from the fire1 and pour this sauce over the kidneys4 #accc--,,rognons ,,saut,s ,,au ,,champagne ,remove the outer skin from the mutton kidneys2 cut them in two lengthwise2 season them2 fry them quickly in butter1 and dish in a timbale4 ,swill the saucepan with one-half pint of champagne per six kidneys2 reduce almost entirely2 add two tablespoonfuls of melted meat glaze2 add a small quantity of butter1 and pour this sauce over the kidneys4 ,n4,b4--,the preparation of kidneys sautd with wine always follows the same principle2 that is to say1 the saucepan in which the kidneys have cooked is always swilled with a quantity of wine1 in proportion to the number of kidneys2 a proportionate amount of meat glaze is then added1 and after the sauce has been slightly buttered1 the kidneys are tossed in it4 #accd--,,rognons ,,saut,s ,,hongroise ,remove the outer skin from the mutton kidneys2 cut them into halves2 slice and season them2 fry them in butter1 and drain them4 ,in the saucepan that has served in the cooking of the kidneys1 fry a chopped onion with butter1 and add thereto a pinch of paprika4 ,moisten with a tablespoonful of cream1 and reduce2 add one-sixth of a pint of velout1 boil for a moment1 and rub through tammy4 ,heat this sauce2 put the kidneys into it1 toss them for a minute1 so as to heat without boiling them1 and dish in a timbale4 #acce--,,rognons ,,saut,s ,,chasseur ,quickly fry the sliced mutton kidneys in butter and drain them4 ,swill the saucepan with white wine and almost entirely reduce2 add one-third of a pint of ,chausseur sauce for each six kidneys2 put the kidneys in this sauce1 toss them for an instant2 dish them in a timbale1 and sprinkle with a pinch of chopped parsley4 #accf--,,rognons ,,saut,s ,a ,l',,indienne ,for six mutton kidneys3 fry a chopped onion in butter and add a large pinch of curry thereto4 ,moisten with one-sixth pint of velout2 cook for a few minutes1 and rub through tammy4 ,clear the kidneys of their outer skin2 slice and season them1 and fry them quickly in butter4 ,put them into the sauce2 dish them in a timbale1 and serve some rice 8 l',indienne0 separately4 #accg--,,rognons ,,saut,s ,,turbigo ,clear the mutton kidneys of their outer skin and cut them in halves2 season them2 fry them quickly in butter1 and dish them in a circle in a timbale4 ,in their midst set a garnish of small1 cooked mushrooms1 and grilled chipolata sausages2 and pour thereon a highly-seasoned1 tomatd half-glaze sauce4 #acch--;,,cro,,te ,,aux ,,rognons ,cut some crusts two and one-half in4 in diameter and one and one-third in4 thick1 from a tin-loaf1 and allow one for each person4 ,remove the crumb from their inside1 leaving only a slight thickness at the bottom2 butter them1 and dry them in the oven4 ,garnish these crusts with mutton kidneys sautd with mushrooms1 and combined with small1 ordinary forcemeat quenelles1 and slices of truffle4 ,dish on a napkin1 and serve very hot4 #acci--,,turban ,,de ,,rognons ,a ,,la ,,pi,,montaise ,garnish a border or a ,savarin-mould with 8rizotto la ,pimontaise10 press the latter lightly into the utensil1 and keep the mould hot4 ,clear the mutton kidneys of their outer skin2 cut them into halves2 season them1 and fry them quickly in butter4 ,turn out on a round dish1 set the half-kidneys in a circle on the 8,turban10 alternating them with fine slices of truffle1 and pour a tomatd half-glaze sauce1 flavoured with truffle essence1 in the middle4 #acdj--,,rognons ,a ,,la ,,brochette ,cut the mutton kidneys into halves1 as explained1 without dividing them2 impale them two or four at a time1 on a skewer2 season them1 and grill them in a somewhat fierce oven4 ,set them1 with the skewers withdrawn1 upon a hot dish1 and put into the cavity of each a piece of softened1 ,matre-d'htel butter1 the size of a hazel nut4 #acda--,,rognons ,,brochette ,a ,l',,espagnole ,prepare the mutton kidneys as above4 ,grill the same quantity of small1 pressed and seasoned half-tomatoes4 ,garnish these tomatoes with a piece1 the size of a walnut1 of ,matre-d'htel butter1 combined with two-thirds oz4 of chopped capsicum per three oz4 of butter4 ,dish these tomatoes in a circle2 set a kidney on each1 and surround with a border consisting of rings of onion1 seasoned1 dredged and crisply fried in oil4 #acdb--,,rognons ,,brochette ,,au ,,vert ,,pr ,prepare the mutton kidneys exactly as explained under the first of this kind of recipes1 and surround them with small heaps of straw potatoes and bunches of very green parsley4 #acdc--;,,brochettes ,,de ,,rognons ,remove the outer skin from the mutton kidneys1 and cut them into roundels one-third in4 thick4 ,season these roundels and stiffen them in butter over a very fierce fire4 ,impale them on skewers1 alternating them with squares of blanched lean bacon and slices of sautd mushrooms4 ,sprinkle with melted butter and raspings1 and grill4 ,these brochettes are generally served as they stand4 ,various ,preparations of ,mutton4 #acdd--;,,cassoulet 7#a7 ,set one quart of haricot beans to cook with two quarts of water1 one-third oz4 of salt1 one carrot1 one onion stuck with a clove1 one faggot1 six garlic cloves1 and two-thirds lb4 of fresh pork rind1 blanched and strung together4 ,boil2 skim2 cover1 and cook gently for one hour4 ,at the end of this time1 add two-thirds lb4 of breast of pork1 and a sausage with garlic1 of the same weight as the pork4 ,salt the beans very moderately1 allowing for the reduction which they have ultimately to undergo4 ,complete the cooking of the whole gently4 7#b7 ,fry gently in lard one lb4 of shoulder1 and the same weight of breast1 of mutton2 both cut into pieces one and one-half oz4 in weight4 ,this done1 drain away half the grease2 add two chopped onions and two crushed cloves of garlic1 and fry again until the onions have acquired a slight colour4 ,now pour in one-sixth pint of good tomato pure2 moisten the meat1 enough to cover1 with the cooking-liquor of haricot beans1 and cook gently in the oven for one and one-half hours at least4 7#c7 ,garnish the bottom and sides of some cocottes or deep dishes with bacon rind2 fill these with alternate layers of the pieces of mutton1 the beans1 the bacon cut into dice1 and the sausage cut into roundels4 ,sprinkle the surface with raspings1 and set the gratin to form in a moderate oven for one hour2 taking care to baste from time to time with some reserved haricot-beans cooking-liquor4 #acde--;,,currie ,a ,l',,indienne ,cut two lbs4 of lean mutton into cubes of one and one-third in4 side1 and fry these in three oz4 of lard1 with one chopped onion1 salt1 and a pinch of powdered curry4 ,when the meat is frizzled and the onions begin to colour1 sprinkle with one and one-third oz4 of flour2 cook the latter a while2 moisten with one and one-third pints of water or stock2 boil1 stirring the while1 so as to dissolve the roux1 and then cook gently in the oven for one and one-half hours4 ,when about to serve1 clear of all grease and dish in a timbale4 ,send a timbale of rice l',indienne separately4 #acdf--;,,daube ,a ,l',,avignonnaise ,bone a medium-sized leg of mutton1 and cut the meat into squares1 three oz4 in weight4 ,lard each square with a large1 seasoned strip of bacon1 inserted with the grain of the meat4 ,put the pieces into a daubire with a sliced half-carrot and onion1 three cloves of garlic1 a little thyme1 bay1 and parsley stalks4 ,moisten with one and one-third pints of good1 red wine and four tablespoonfuls of oil1 and marinade in the cool for two hours4 ,prepare3--7#a7 ,three chopped onions mixed with two crushed garlic cloves2 7#b7 one-half lb4 of lean bacon1 cut into dice and blanched2 7#c7 one-half lb4 of fresh1 bacon rind1 blanched and cut into squares of one in4 side2 7#d7 a large bunch of parsley1 containing a small piece of dry1 orange peel4 ,garnish the bottom and sides of a daubire with thin slices of bacon2 set the pieces of mutton in layers inside1 and alternate them with layers of onion1 bacon and bacon rind2 sprinkle a pinch of powdered thyme and bay on each layer of meat4 ,put the faggot in the middle4 ,moisten with the marinade1 strained through a sieve1 and one-fifth pint of brown stock2 cover with slices of bacon2 close the daubire1 and seal down the lid by means of a thread of soft paste1 in order that the steam may be concentrated inside4 ,boil on the side of the stove2 put the daubire in an oven of regular heat 7a baker's oven if possible7 that the cooking process may be gentle and steady1 and cook for five hours4 ,when about to serve1 uncover the daubire2 remove the overlying slices of bacon2 clear of grease2 remove the faggot1 and dish the daubire on a napkin4 ,n4,b4--,according to the household method1 the 8,daube0 is served in the daubire itself2 but1 subject to the demands of the service and in order that the preparation may keep its bucolic character1 it may be served in small earthenware utensils4 #acdg--;,,daube ,,froide ,cold ,daube constitutes an excellent luncheon dish4 ,all that is needed is to put what is left into a small daubire1 where1 as a result of the binding properties of the pork rinds1 it will set in a mass4 ,when about to serve1 turn out on a round dish2 surround with very light1 chopped jelly2 and carve into very thin slices4 #acdh--,,minc,s ,,et ,,hachis ,an unalterable principle governs the preparation of mincs and hashes1 which is that the meats constituting these dishes should never boil if it be desired that they be not hard4 ,they should1 therefore1 only be heated in their accompanying garnish or sauce1 and in the case of mincs1 cut as finely as possible4 ,for the various recipes under this head1 see the ,chapter on ,beef4 7,nos4 #aage1 #aagh and #aagi47 #acdi--;,,haricot ,,de ,,mouton ,heat three oz4 of lard in a sautpan4 ,put therein one-half lb4 of lean bacon1 cut into dice and blanched1 and twenty small onions4 ,when the bacon is frizzled and the onions have acquired a good colour1 drain both on a dish4 ,in the same fat1 fry three lbs4 of breast1 neck and shoulder of mutton1 all three being cut into pieces weighing about three oz4 ,keep the meat in the fat until each piece of it has acquired a frizzled coat4 ,drain away half of the grease2 add three crushed cloves of garlic2 dust with two tablespoonfuls of flour1 and cook the latter1 stirring the while4 ,moisten with one quart of water2 season with one-third oz4 of salt and a pinch of pepper2 boil and stir2 add a faggot1 and cook in the oven for thirty minutes4 ,this done1 transfer the pieces to another saucepan2 add the bacon and the onions and a quart of half-cooked haricot beans2 strain the sauce over the whole1 and complete the cooking in the oven for one hour4 ,dish in a timbale or in small cocottes4 #acej--;,,irish ,,stew ,cut two lbs4 of boned breast and shoulder of mutton into pieces1 as above4 ,slice two lbs4 of potatoes and chop four medium-sized onions4 ,take a saucepan just large enough to hold these ingredients and the moistening2 line the bottom of the utensil with a layer of the pieces of meat1 and season the latter with salt and pepper4 ,upon the meat spread a litter of sliced potatoes and chopped onions2 repeat the operation1 again and again1 until all the ingredients are used up1 and remember to place a faggot in the middle4 ,moisten with one and one-third pint of water1 and cook gently in the oven for one and one-half hours4 ,the potatoes in this preparation answer the double purpose of garnish and leason4 ,dish in a timbale and serve boiling4 #acea--,,moussaka 7#a7 ,cut six fine egg-plants into halves1 lengthwise2 cisel the pulp somewhat deeply with the point of a small knife1 and fry them until their pulp may be easily removed4 ,do this with a spoon1 and put the pulp aside with the skins of the egg-plants4 7#b7 ,peel two fair-sized egg-plants2 cut them into roundels one-third in4 thick2 season them1 dredge them2 fry them in oil1 and put them aside4 7#c7 ,chop up the pulp withdrawn from the egg-plants1 and put it into a basin with one and one-half lbs4 of very lean1 cooked mutton1 chopped or cut into very small dice2 two tablespoonfuls of very finely-chopped onion1 fried in butter2 a pinch of parsley2 a piece of crushed garlic as large as a pea2 three oz4 of roughly-chopped raw mushrooms1 fried in butter2 two eggs2 two tablespoonfuls of cold ,espagnole sauce2 one tablespoonful of tomato pure2 a pinch of salt1 and another of pepper4 ,mix the whole well4 7#d7 ,butter a low-bordered quart ,charlotte mould2 line it all over with the egg-plant skins1 and lay these black side uppermost4 ,garnish the bottom of the mould with a layer of mincemeat1 one in4 thick2 on this layer place a few fried roundels of egg-plant1 and continue thus with alternate layers of mince and egg-plant4 ,cover the last layer of mince-meat with the remains of the egg-plant skins1 and cook in a bain-marie for one hour4 ,when taking the mould out of the oven1 let it stand for five minutes in order that the ingredients may settle2 turn out on a round dish1 and besprinkle the surface of the ,moussaka with chopped parsley4 #aceb--,,mutton ,,pudding ,follow the directions given under beefsteak pudding 7,no4 #aagj7 exactly4 ,the preparation is just the same1 but for the substitution of mutton for the beef4 #acec--,,navarin ,,printanier ,heat four oz4 of clarified fat in a sautpan1 and put into it four lbs4 of breast1 neck and shoulder of mutton2 all three cut into pieces weighing two and one-half oz4 ,fry over a very brisk fire2 season with one-third oz4 of salt1 a pinch of ground pepper1 and another of sugar4 ,the sugar settles slowly on the bottom of the sautpan1 where it turns to caramel2 it is then dissolved by the moistening1 and thus gives the sauce the required colour4 ,when the meat is well fried1 remove almost all the fat2 sprinkle with one and one-half oz4 of flour2 cook the latter for a few minutes1 and moisten with one and one-half quarts of water or stock4 ,boil1 stirring the while1 and add two-thirds lb4 of fresh concassed tomatoes or one-fifth pint of tomato pure2 one crushed clove of garlic1 and a large faggot4 ,cover and cook in the oven for one hour4 ,this done1 transfer the pieces of mutton1 one by one1 to another saucepan with twenty small1 new onions2 twenty pieces of new trimmed carrots2 twenty pieces of new turnips1 cut to the shape of long olives and tossed with butter in a frying-pan2 twenty small1 new potatoes1 cut into two1 and trimmed1 or whole2 one-sixth pint of fresh peas1 and an equal quantity of raw ,french beans1 cut into lozenges4 ,strain the sauce over the whole2 set to boil1 and continue cooking slowly in the oven for one hour2 taking care from time to time to baste the overlying vegetables with sauce4 ,dish in a timbale and serve very hot4 ,n4,b4--,when put into the sauce1 the vegetables cook much less quickly than in boiling water4 ,in the ,navarin1 moreover1 they are cooked by means of gradual penetration2 thus1 by slackening the cooking speed of the ,navarin1 they are cooked to the required extent4 #aced--,,pilaw ,,de ,,mouton ,a ,,la ,,turque ,mutton ,pilaff is1 in fact1 nothing but a ,navarin in which the tomatoes dominate the other ingredients2 it is flavoured with ginger or saffron1 according to circumstances1 and the usual vegetables are replaced by rice4 ,prepared in this way1 it does not lend itself very well to the exigencies of a restaurant service4 ,more often1 therefore1 it is treated like curried mutton2 but1 instead of serving it with rice l',indienne1 it is dished in the midst of a pilaff-rice border4 ,sometimes1 too1 the rice is served separately1 after the manner of a curry dish4 ,,house ,,lamb4 #acee--;,,baron 7,,or ,,pair ,,of ,,hind-,,quarters7 ,,of ,,lamb #acef--;,,double 7,,or ,,pair ,,of ,,legs7 ,,of ,,lamb #aceg--,,quarter ,,of ,,lamb #aceh--;,,fillet ,,of ,,lamb #acei--,,saddle ,,and ,,neck ,,of ,,lamb ,large joints of lamb for ,relevs are cut like those of mutton4 ,one joint1 however1 should be added1 which is 8,the ,haunch02 and this consists of one leg and half the loin attached4 ,large joints of house lamb should be poled or roasted4 ,their most suitable adjunct is either their own stock1 or a thickened1 highly seasoned and clear gravy4 ,house ,lamb ,relevs are chiefly garnished with early-season or new vegetables2 but all the garnishes given under ,mutton ,relevs may also be served with them1 provided the difference in size be taken into account4 ,in addition to these garnishes1 saddle of lamb admits of all the preparations given under saddle of veal 7,nos4 #aaha to #aaia74 #acfj--,,selle ,d',,agneau ,,de ,,lait ,,douard ,,vii4 ,completely bone the saddle from underneath1 in suchwise as to leave the skin intact2 season it inside1 and place in the middle a fine foie gras1 studded with truffles and marinaded in ,marsala4 ,reconstruct the saddle1 and wrap it tightly in a piece of muslin2 put it in a saucepan just large enough to hold it1 on a litter of pieces of bacon rind1 cleared of all fat and blanched4 ,moisten1 enough to cover1 with the braising-liquor of a cushion of veal2 add thereto the ,marsala used in marinading the foie gras1 and poach for about forty-five minutes4 ,before withdrawing the saddle1 make sure that the foie gras is sufficiently cooked4 ,remove the muslin1 and put the saddle in an oval terrine pt just large enough to hold it4 ,strain the cooking-liquor over it1 without clearing the former of grease1 and set it to cool4 ,when the saddle is quite cold1 carefully clear away the grease that lies upon it1 first by means of a spoon and then by means of boiling water4 ,serve it very cold1 in the terrine as it stands4 #acfa--;,,carr ,d',,agneau ,,beaucaire ,having trimmed the neck of lamb1 as explained1 brown it in butter2 surround it with eight small1 ,provence half-artichokes1 and cook gently in the oven4 ,the artichokes in question have no chokes and are very tender4 ,meanwhile1 peel1 press1 concass and season four or five tomatoes1 and fry them in butter4 ,when they are ready1 add a large pinch of chopped tarragon to them4 ,dish the tomatoes2 set the neck upon them1 and surround it with the stewed half-artichokes4 #acfb--;,,carr ,d',,agneau ,,en ,,cocotte ,a ,,la ,,bonne ,,femme ,fry a shortened and well-trimmed neck of lamb1 in butter4 ,this done1 transfer it to an oval cocotte with ten small onions browned in butter1 and two medium-sized potatoes1 cut into large dice1 shaped like garlic cloves1 and blanched4 ,sprinkle the whole with melted butter and cook gently in the oven4 ,serve the preparation as it stands1 in the cocotte1 placing the latter on a folded napkin4 #acfc--;,,carr ,d',,agneau ,a ,,la ,,boulang,,re ,fry the neck of lamb with butter1 in an earthenware dish1 and surround it with sliced onions1 tossed in butter1 and sliced potatoes2 both of which vegetables should be in quantities in proportion to the size of the piece of meat4 ,the 8 la ,boulangre0 procedure is always the same1 and was explained under ,no4 #acjg1 but allowances should always be made for the particular size and tenderness of the piece4 #acfd--;,,carr ,d',,agneau ,,grill ,having shortened and well trimmed the neck1 season it2 sprinkle it with melted butter1 and grill it gently4 ,when it is almost cooked1 sprinkle it again with melted butter and bread-crumbs1 and let it acquire a golden colour while completely cooking it4 ,serve very hot with mint sauce and a suitable garnish4 #acfe--;,,carr ,d',,agneau ,,mireille ,prepare some ,anna potatoes 7,no4 #bbjc7 in an oval earthenware dish1 and add a third of the quantity of potatoes of raw1 minced artichoke-bottoms4 ,when the potatoes are three-parts cooked1 stiffen the neck in butter2 place it on the potatoes1 and complete the cooking of the two1 basting often the while with melted butter4 ,send the preparation to the table on the dish that has served in the cooking process4 #acff--;,,carr ,d',,agneau ,,printanier ,prepare the following garnish3 eight small onions1 half-cooked in butter2 ten carrots of the size and shape of garlic cloves1 cooked in consomm and glazed2 and ten turnips of the same shape and size1 similarly treated4 ,put these vegetables into a cocotte with three tablespoonfuls of fresh peas2 the same quantity of raw1 ,french beans1 cut into lozenge form2 two or three tablespoonfuls of good and very clear stock1 and complete the cooking of the whole4 ,meanwhile1 pole the neck of lamb1 which should have been shortened and trimmed in the usual way4 ,dish the neck of lamb and serve the vegetables in the cocotte4 #acfg--;,,carr ,d',,agneau ,,soubise ,having shortened and trimmed the neck of lamb1 stiffen it in butter2 surround it with one-half lb4 of finely-minced and well-blanched onions1 and complete the cooking of both by stewing4 ,this done1 transfer the neck to a dish and keep it hot4 ,add one-quarter pint of boiling ,bchamel sauce to the onions1 and rub them quickly through tammy or a fine sieve4 ,heat this ,soubise2 finish it with one and one-half oz4 of butter1 and pour it over the neck4 ,border the dish with a thread of rather light meat glaze1 and serve4 #acfh--;,,carr ,d',,agneau ,a ,,la ,,toscane ,shorten the neck of lamb2 suppress the cartilaginous portions and stiffen it in butter4 ,garnish the bottom of an oval earthenware dish1 of the same size as the neck1 with a layer of ,anna potatoes 7,no4 #bbjc74 ,set the neck on this layer1 and cover it over with a second layer of the same potato preparation4 ,sprinkle with grated ,parmesan2 cook in the oven as for ,anna potatoes1 and take care that the bottom be so well set as to prevent any of the juices of the joint from exuding and depositing on it4 ,serve the dish as it stands4 #acfi--,,leg ,,and ,,shoulder ,,of ,,lamb ,all the recipes given under ,haunch and ,double 7pair of legs71 may be applied to the legs and shoulders of house lamb4 ,the shoulders are often grilled1 the operation being effected over a moderate fire after the joints have been incised lattice-fashion1 and the same applies to the breast4 ,the 8 la ,boulangre0 treatment 7,no4 #acjg7 admirably suits the legs and shoulders of house lamb4 #acgj--;,,cutlets ,according to custom1 lamb cutlets are usually served like 8,noisettes10 i4e41 two are allowed for each person4 ,as a rule1 when they are to be grilled1 they are previously dipped in melted butter and sprinkled with fine bread-crumbs4 ,when they are to be sautd they are treated l'anglaise 7egg and bread-crumbs7 except when1 subject to their mode of preparation1 they have to be served plain or stuffed4 #acga--;,c,,telettes ,d',,agneau ,,de ,,lait ,a ,,la ,,buloz ,prepare3--7#a7 a rizotto 7,no4 #bbch7 with truffles1 in proportion to the number of cutlets2 7#b7 some very reduced ,bchamel sauce1 combined with one-half oz4 of grated ,parmesan per one-fifth pint of the sauce1 and allowing one small tablespoonful of it for each cutlet4 ,half-grill the cutlets2 dry them1 and cover them1 on both sides1 with the reduced sauce4 ,as soon as the cutlets have received their coat of sauce1 dip them1 one by one1 into beaten egg 7anglaise72 roll them in very fine bread-crumbs mixed with grated ,parmesan4 ,thoroughly press this coating of bread-crumbs with the flat of a knife1 that it may adhere well to the egg and produce a crust at the close of the operation4 ,this done1 set the cutlets in a sautpan of very hot1 clarified butter1 and brown them on both sides4 ,dish the rizotto in a very even layer2 set the cutlets in a circle on the rice1 and fix a frill to the bone of each4 #acgb--;,c,,telettes ,d',,agneau ,,de ,,lait ,,mar,,chale ,treat the cutlets l'anglaise1 and cook them in clarified butter4 ,dish them in a circle1 with a fine slice of truffle upon each2 and1 in their midst1 set a nice heap of asparagus-heads cohered with butter4 #acgc--;,c,,telettes ,d',,agneau ,,de ,,lait ,,milanaise ,treat the cutlets l'anglaise1 but add to the bread-crumbs the quarter of their weight of grated ,parmesan4 ,cook the cutlets in clarified butter4 ,dish them in a circle1 and1 in their midst1 arrange a garnish 8 la milanaise0 7see ,cte de ,veau la ,milanaise1 ,no4 #abeh47 #acgd--;,c,,telettes ,d',,agneau ,,de ,,lait ,,morland ,slightly flatten the cutlets1 dip them in beaten egg1 and roll them in finely-chopped truffle1 which in this case answers the purpose of bread-crumbs4 ,press the truffle with the flat of a knife1 that it may thoroughly combine with the egg1 and cook the cutlets in clarified butter4 ,dish them in a circle2 garnish the centre of the dish with a mushroom pure 7,no4 #bjei71 and surround the cutlets with a thread of buttered meat glaze4 #acge--;,c,,telettes ,d',,agneau ,,de ,,lait ,,navarraise ,for twelve cutlets1 make a preparation consisting of four oz4 of ham1 four oz4 of cooked mushrooms1 and one-half oz4 of chopped1 red capsicums2 the whole being cohered by means of a very reduced ,bchamel sauce1 flavoured with truffle essence4 ,grill the cutlets on one side only1 and garnish them on their grilled side with a tablespoonful of the above preparation1 which should be shaped like a dome upon them4 ,set the cutlets upon a tray as soon as they are garnished2 sprinkle the surface of the preparation1 covering them with grated cheese and melted butter1 and place them in the oven1 that their cooking may be completed and the gratin formed4 ,meanwhile1 toss twelve seasoned half-tomatoes in oil4 ,dish these tomatoes in a circle2 set a cutlet upon each1 and border with a thread of tomato sauce4 #acgf--;,c,,telettes ,d',,agneau ,,de ,,lait ,,nelson ,grill the cutlets1 and1 at the same time1 prepare as many bread-crumb crotons as there are cutlets1 and of exactly the same shape as the latter4 ,fry the crotons in butter1 and coat them with foie-gras pure4 ,place a grilled cutlet on each coated croton1 and a slice of truffle on the kernel of each cutlet4 ,now1 by means of a piping-bag1 fitted with an even pipe1 cover the cutlets with some souffl au ,parmesan 7,no4 #bbie;a72 dish them in a circle1 and put them in the oven for five minutes1 that the souffl may poach4 ,after withdrawing them from the oven1 garnish the centre of the dish with a heap of asparagus-heads1 cohered with butter4 #acgg--;,c,,telettes ,d',,agneau ,,de ,,lait ,,farcies ,a ,,la ,p,,rigueux ,cook the cutlets in butter on one side only1 and cool them under slight pressure4 ,garnish the cooked side of each with a tablespoonful of forcemeat with butter 7,no4 #aic71 which should have received a copious addition of chopped truffles4 ,shape this forcemeat dome-fashion1 by means of the flat of a small knife1 dipped in tepid water1 and set the cutlets1 one by one1 on a tray4 ,now put them in the front of the oven for seven or eight minutes that the forcemeat may be poached4 ,dish them in a circle1 and pour a ,prigueux sauce in their midst4 #acgh--;,,epigrammes ,d',,agneau ,a lamb 8epigram0 consists of a cutlet1 and a piece of braised breast1 cooled under slight pressure and cut to the shape of a heart of the same size as the cutlets4 ,the cutlets and the pieces of breast must be treated l'anglaise1 and sautd or grilled according to circumstance4 ,epigrams should be dished in a circle1 the cutlets and the pieces being alternated4 ,they are usually garnished with braised chicory1 or macdoines of early-season vegetables4 #acgi--,,ris ,d',,agneau ,lamb sweetbreads are1 according to circumstances1 either used as the principal constituent of various preparations1 or they answer the purpose of a garnish4 ,due allowance having been made for their particular size1 they may be treated after the same manner as veal sweetbreads2 that is to say1 once they have been cleared of blood1 they are blanched and braised according to the nature of the selected mode of preparation4 ,if they are to form part of a large garnish1 cohered by means of a brown sauce1 they are braised brown and glazed4 ,if they stand as an adjunct to poached fowl1 they may be either studded or left plain1 and braised white4 ,apart from their two uses as principal and garnishing constituents1 the undermentioned methods of preparation1 explained in the various preceding series1 may be applied to them2 viz43-- ,attereaux1 ,brochettes1 ,croustades1 ,pt chaud1 ,vol au vent1 c4 #achj--,,saut ,d',,agneau ,,printanier ,prepare the following garnish3--,twenty new carrots1 cut to the shape of large olives1 cooked in consomm and glazed2 twenty pieces of turnip1 similarly treated2 fifteen small1 new onions1 cooked in butter2 twenty very small new potatoes1 cooked in butter 7or l'anglaise if desired72 three tablespoonfuls of peas2 the same quantity of ,french beans cut into lozenge-form1 and an equal quantity of small flageolet beans4 ,the three last vegetables should be cooked l'anglaise1 and kept rather firm4 ,cut two lbs4 of shoulder and breast of lamb into pieces weighing two oz41 and completely cook them in butter without any moistening4 ,this done1 transfer them to a dish4 ,swill the saucepan with three tablespoonfuls of water2 add five tablespoonfuls of pale meat glaze2 heat without boiling1 and finish with two and one-half oz4 of butter4 ,put the pieces of lamb and the vegetables into this sauce1 and gently rock the saucepan1 that all the ingredients may partake of the sauce4 ,serve in a hot timbale4 #acha--,,pilaw ,d',,agneau ,proceed exactly as explained under 8,pilaw de ,mouton0 7,no4 #aced71 only bear in mind that the time allowed for cooking should be proportionately shortened in view of the greater tenderness of lamb's meat4 #achb--;,,currie ,d',,agneau ,proceed as for 8,currie de ,mouton10 after duly allowing1 as above1 for the greater tenderness of the meat4 ,,pork ,relevs and ,entres4 #achc--;,,fresh ,,leg ,,of ,,pork #achd--;,,fresh ,,pork ,,fillets #ache--;,,fresh ,,neck ,,of ,,pork ,relevs of fresh pork are only served at family and bourgeois meals4 ,they are always roasts and allow of all the dry or fresh vegetable garnishes1 as well as the various vegetable pures1 and the pastes1 such as macaroni1 noodles1 polenta1 gnochi1 c4 ,i shall1 therefore1 give only a few recipes1 and shall select ,fresh ,neck of ,pork as the typical joint4 #achf--;,,fresh ,,neck ,,of ,,pork ,a ,,la ,,choucro,,te ,roast the neck of pork and withdraw it from the oven a few minutes before it is done4 ,keep it in the stove for an hour1 that its cooking may be completed gently2 but remember1 that if a stove is not available1 the cooking of the piece should be well finished in the oven2 for pork is indigestible when it is not thoroughly well cooked4 ,meanwhile1 prepare a garnish of sauerkraut 7,no4 #bjig71 and1 during the last hour of its cooking1 sprinkle it frequently with the fat of the neck4 ,dish the neck2 clear the sauerkraut of any superfluous fat1 and set it round the piece of meat in spoonfuls2 slightly pressing it in so doing4 #achg--;,,fresh ,,neck ,,of ,,pork ,,with ,,brussels ,,sprouts ,roast the neck of pork4 ,three-parts cook the ,brussels sprouts2 completely drain them1 and put them round the piece of meat1 that they may complete their cooking in its gravy and fat1 being frequently basted the while4 ,for this preparation it is well to roast the neck in an earthenware dish1 in which it may be served with its garnish--a much better plan than that of transferring it to another dish4 #achh--;,,fresh ,,neck ,,of ,,pork ,,with ,,red ,,cabbage ,a ,,la ,,flamande ,roast the neck of pork2 dish it and surround it with a garnish of red cabbages1 prepared la ,flamande 7,no4 #bjih74 ,sprinkle the garnish of vegetables with the gravy of the joint1 three-parts cleared of grease4 #achi--;,,fresh ,,neck ,,of ,,pork ,,with ,,stewed ,,apples ,roast the neck of pork and see that it is well done4 ,meanwhile1 peel and mince one lb4 of apples2 put them in a saucepan with one oz4 of sugar and a few tablespoonfuls of water2 seal the lid of the saucepan well down1 so as to concentrate the steam inside1 and cook quickly4 ,when about to serve1 thoroughly work the apple pure with a wire whisk1 in order to smooth it4 ,dish the neck with its gravy1 three-parts cleared of grease1 and serve the apple pure separately in a timbale4 #acij--;,,fresh ,,neck ,,of ,,pork ,a ,,la ,,soissonnaise ,roast the neck on a dish that may be sent to the table4 ,when it is three-parts done1 set one quart of cooked and well-drained haricot beans round it1 and complete the cooking gently4 ,serve the dish as it stands4 #acia--;,,boiled ,,salted ,,pork ,a ,l',,anglaise ,cook plainly in water three lbs4 of shoulder1 breast1 or gammon of bacon1 and add thereto a garnish of vegetables as for boiled beef1 and six parsnips4 ,serve the vegetables round the piece of meat1 and send a pease-pudding 7prepared as directed below7 separately4 ,pease-pudding3 put one lb4 of a pure of yellow or green1 split peas into a basin1 and mix therewith three oz4 of melted or softened butter1 three eggs1 a pinch of salt1 another of pepper1 and a little nutmeg4 ,pour this pure into a pudding basin1 and poach it in steam or in a bain-marie4 ,this preparation may also be put into a buttered and flour-dusted napkin2 in which case1 close the napkin up purse-fashion1 tying it up securely with string1 and cook the pudding in the same stewpan with the pork4 ,this procedure is simpler than the first and quite as good4 ,very often a pure prepared from split1 yellow or green peas1 is used instead of the pudding given above4 #acib--,,pork ,,pie ,completely line the bottom and sides of a pie-dish with thin slices of raw ham1 and prepare1 for a medium-sized dish3--7#a7 one and one-half lbs4 of fresh pork in collops1 seasoned with salt and pepper1 and sprinkle with two tablespoonfuls of dry ,duxelles 7,no4 #bbc71 a pinch of parsley and another of chopped sage2 7#b7 one and one-half lbs4 of raw1 sliced potatoes1 and one large1 chopped onion4 ,garnish the bottom of the dish with a litter of collops2 cover with potatoes and onions2 spread another litter of collops1 and begin again in the same order4 ,add one-quarter pint of water2 cover with a layer of fine paste or puff-paste trimmings1 which should be well sealed down round the edges2 gild with beaten egg2 streak the paste with the prongs of a fork2 make a slit in the centre of the covering of paste for the escape of steam1 and bake in a moderate oven for about two hours4 ,fresh-pork ,cutlets4 #acic--;,,fresh-,,pork ,,cutlets ,a ,,la ,,charcutiere ,season the cutlets2 dip them in melted butter1 and sprinkle them with fine raspings4 ,grill them gently1 and baste them from time to time4 ,dish them in a circle2 pour a ,charcutire sauce in their midst1 and serve a timbale of potato pure separately4 ,charcutire sauce for eight or ten cutlets3 prepare one pint of ,robert sauce 7,no4 #eb7 and mix with it1 just before dishing up1 two oz4 of gherkins1 cut in short julienne fashion or minced4 #acid--;,,fresh-,,pork ,,cutlets ,a ,,la ,,flamande ,season the cutlets1 and fry them on both sides in butter or fat4 ,meanwhile1 peel and slice some eating apples1 allowing three oz4 of the latter for each cutlet1 and put them in an earthenware dish4 ,set upon them the half-fried cutlets2 sprinkle with fat1 and complete their cooking1 as well as that of the apples1 in the oven4 ,serve the dish as it stands4 #acie--;,c,,tes ,,de ,,porc ,,frais ,a ,,la ,,milanaise ,treat the cutlets l'anglaise1 but remember to add one quart of grated ,parmesan to the bread-crumbs4 ,cook them gently in butter4 ,dish in a circle2 set a milanaise garnish 7,no4 #abeh7 in the centre1 and serve a tomato sauce separately4 #acif--;,,fresh-,,pork ,,cutlets ,,with ,,piquante ,,or ,,robert ,,sauce ,season and grill or saut the cutlets4 ,dish them in a circle1 with ,piquante or ,robert sauce in their midst4 ,n4,b4--7#a7 ,cutlets accompanied by either of the two above-mentioned sauces1 may be treated with melted butter and bread-crumbs and grilled or sautd2 but1 in this case1 the sauce should be served separately4 7#b7 ,for cutlets with ,piquante sauce1 border the dish on which they are served with gherkins1 and send the sauce either separately or on the dish4 7#c7 ,all the garnishes given under fresh neck of pork may accompany grilled or sautd pork cutlets4 #acig--,,sucking ,,pig ,stuffed or not stuffed1 sucking pigs are always roasted whole1 and the essential point of the procedure is that they should be just done when their skin is crisp and golden4 ,while cooking1 they should be frequently basted with oil2 the latter being used in preference to any other fatty substance owing to the greater crispness it gives to the skin of the sucking pig4 ,serve a sauceboat of good gravy at the same time4 #acih--,,roast ,,stuffed ,,sucking ,,pig ,a ,l',,anglaise ,for a sucking pig of medium weight1 prepare the following forcemeat3--,cook three lbs4 of large onions with their skins1 and let them cool4 ,this done1 peel and finely chop them1 and put them in a basin with one lb4 of the chopped fat of kidney of beef1 one lb4 of soaked and well-pressed bread-crumb1 four oz4 of parboiled and chopped sage1 two eggs1 one oz4 of salt1 a pinch of pepper and a little nutmeg4 ,mix the whole well1 and put this stuffing inside the sucking pig4 ,sew up the latter's belly2 put it on the spit1 and roast as directed above4 ,serve separately1 either a timbale of apple sauce or of mashed potatoes4 ,four oz4 per lb4 of selected raisins1 washed and swelled in tepid water1 are sometimes combined with the apple sauce4 #acii--,,zampino ,,de ,,mod,,ne ,zampino1 or stuffed leg of pork1 is a product of ,italian pork-butchery4 ,it is cooked like a ham1 after having been tied in a napkin lest its skin burst4 ,served hot1 it is accompanied by a ,madeira or tomato sauce1 a garnish of boiled1 braised1 or gratined cabbages2 of ,french beans1 or of potato pure4 #adjj--,,zampino ,,froid ,zampino is served cold1 alone or mixed with other meats2 but it is used more particularly as a hors-d'uvre4 ,for this purpose1 cut it into the thinnest possible slices4 #adja--,,oreilles ,a ,,la ,,rouennaise ,after having singed and well cleaned the inside of the pig's ears1 cook them in water1 salted to the extent of one-third oz4 of salt per quart1 together with a garnish of vegetables as for pot-au-feu4 ,this done1 cut them across in suchwise as to have the end where the flesh is thickest on one side1 and the thinnest end on the other side of the strips4 ,chop up the thick portion2 cut the other into collops1 and put the whole into a saucepan with one-quarter pint of half-glaze with ,madeira4 ,cook gently for thirty minutes4 ,this done1 add to the minced ears1 one and one-half lbs4 of sausage meat and a pinch of chopped parsley4 ,divide up the whole into portions1 weighing three oz2 wrap each portion in a piece of pig's caul1 insert a collop of ear into the wrapping1 and give the latter the shape of ordinary crpinettes4 ,grill gently1 until the cooking is three-parts done2 sprinkle with butter and raspings1 and complete the cooking of the crpinettes1 colouring them in so doing4 ,dish in a circle1 and serve a ,madeira sauce at the same time4 #adjb--,,oreilles ,a ,,la ,,sainte ,,menehould ,cook the ears as explained above1 and let them cool4 ,cut them in two1 lengthwise2 coat them with mustard2 sprinkle them with melted butter and raspings1 and grill them gently4 ,ears are usually served plain1 but they may be accompanied by apple sauce4 #adjc--,,pieds ,,de ,,porc ,,truff,s ,truffled pig's trotters may be bought already prepared2 all that remains to be done1 therefore1 is to grill them4 ,sprinkle them with melted butter2 grill them very gently1 basting them from time to time the while1 and serve them with a ,prigueux sauce4 #adjd--,,pieds ,,de ,,porc ,,panes ,sprinkle the pig's trotters copiously with melted butter1 and put them on the grill1 which should be very hot4 ,grill them very gently1 turning them with care2 and serve them plain1 or with a tomato pure separately4 ,boudins4 #adje--;,,boudin ,,blanc ,,ordinaire ,chop and afterwards pound one-half lb4 of very lean fresh pork1 and three-quarters lb4 of fat fresh bacon4 ,add one and one-half oz4 of foie gras1 and rub through a fine sieve4 ,put this forcemeat into a basin1 and finish it with two fresh eggs2 one and one-half oz4 of chopped onion1 cooked in butter without colouration2 one-sixth pint of thick cream2 one-half oz4 of salt1 a pinch of white pepper1 and a little nutmeg4 ,mix the whole well2 put it into the gut1 without overfilling the latter1 and tie round with string at regular intervals4 ,now set the boudins on a willow lattice1 and plunge them into a receptacle full of boiling water4 ,from this moment keep the water at #bjc ,f41 and let the boudins poach for twelve minutes4 ,this done1 withdraw them1 and let them cool4 ,before serving them1 grill them very gently1 and1 as a precautionary measure1 wrap them in buttered paper4 ,do not cisel them1 but prick them with a pin4 ,serve a pure of potatoes with cream at the same time4 #adjf--;,,boudins ,,blancs ,,de ,,volaille ,pound separately one lb4 of raw chicken fillets and three-quarters lb4 of fresh fat bacon4 ,combine the two products in the mortar2 pound again with the view of thoroughly mixing them1 and add three oz4 of chopped onion1 cooked in butter without colouration1 together with a little thyme and bay2 one-half oz4 of salt1 a pinch of white pepper1 and a little nutmeg4 ,mix the whole well1 and add four eggs1 one by one1 working the forcemeat vigorously the while with the pestle4 ,rub through a fine sieve2 return the forcemeat to the mortar1 and add thereto1 little by little1 one pint of boiled and very cold milk4 ,put the forcemeat into the gut2 poach it in the bain-marie1 and set it to grill1 observing the same precautions as in the preceding recipe4 ,serve a pure of potatoes with cream at the same time as the boudins4 #adjg--;,,boudins ,,noirs ,make the following preparation1 putting the various ingredients into a basin3--,one lb4 of very fresh pork fat1 cut into large dice1 and half-melted2 one sixth pint of thick cream2 two eggs2 six oz4 of chopped onions1 cooked in lard without colouration2 two-thirds oz4 of salt1 a pinch of pepper1 and a little spice2 a pinch of wild-thyme leaves1 and a leaf of bay1 both chopped4 ,mix the whole well with one pint of blood of pork1 and put it into the gut without over-filling it1 for it should be borne in mind that the preparation swells in poaching4 ,set the boudins on willow lattices or baskets2 plunge them into boiling water1 and1 from that time1 keep the latter at #bjc ,f4 ,let them poach for twenty minutes1 and remember to prick all those that1 by rising to the surface1 show they contain air1 which might burst their skins4 ,when about to serve them1 cisel them on both sides1 and grill them very gently4 ,they are generally accompanied by a potato pure with cream4 #adjh--;,,boudins ,,noirs ,a ,l',,anglaise ,have ready the same preparation as for black boudins1 given above1 and add to it three-quarters lb4 of rice1 cooked in consomm and kept somewhat firm4 ,poach as before1 and leave to cool4 ,cisel the boudins1 and grill them over a moderate fire4 ,serve very hot with an apple pure4 #adji--;,,boudins ,,noirs ,a ,,la ,,flamande ,have ready the same preparation as for black boudins1 and add to it three oz4 of moist sugar1 two oz4 of raisins1 and the same quantity of currants1 washed and swelled in lukewarm water4 ,put the preparation into the gut1 and poach in the usual way4 ,when about to serve1 grill these boudins gently1 after the manner of black boudins1 and send them to the table with a sugared apple sauce4 ,crpinettes and ,sausages4 #adaj--;,,cr,,pinettes ,,truff,,es ,add to two lbs4 of very good sausage-meat1 four oz4 of chopped truffles1 and two tablespoonfuls of truffles cooking-liquor4 ,mix the whole well2 divide into portions weighing two and one-half oz41 and wrap each portion in a square of pig's caul4 ,shape the crpinettes thus formed rectangularly4 ,sprinkle with melted butter1 and grill gently4 ,dish them in a circle2 pour a ,prigueux sauce in their midst1 and serve a potato pure with cream separately4 #adaa--;,,cr,,pinettes ,a ,,la ,,cendrillon ,prepare the crpinettes as above2 wrap them in a double sheet of buttered paper2 over them set a heap of cinders covered with burning embers1 and keep the latter alive for a space of twenty minutes1 when the cooking operation should be completed4 ,formerly1 the above was the mode of procedure1 but nowadays the crpinettes are merely enveloped1 each in an oval layer of paste4 ,they are then gilded1 their tops are streaked1 and1 after having been laid on a tray1 they are baked in a warm oven for twenty minutes4 ,this done1 they are dished on a napkin4 #adab--,,saucisses ,,anglaises ,the most well-known of ,english sausages are those of ,cambridge4 ,they are cooked like the ,french kind1 and they are often served at breakfasts as an adjunct to bacon4 ,sometimes1 too1 they serve as a garnish to roast fowls1 young turkeys1 c4 ,their seasoning is often excessive4 #adac--,,saucisses ,,au ,,vin ,,blanc ,first ,method4--,put the sausages in a well-buttered sautpan2 poach them gently in the oven1 and dish them on thin crusts of bread fried in butter4 ,for twelve sausages1 swill the sautpan with one-sixth pint of white wine2 reduce this to half2 add one-sixth pint of half-glaze sauce2 boil for a few minutes1 and finish1 away from the fire1 with one and one-half oz4 of butter4 ,pour this sauce over the sausages4 ,second ,method4--,stiffen the sausages in butter2 add one-third pint of white wine1 and complete their poaching4 ,set them on fried crusts2 reduce the wine by two-thirds1 and add thereto the yolk of one egg1 a few drops of lemon juice1 two tablespoonfuls of pale melted meat-glaze1 and three oz4 of butter4 ,pour the sauce over the sausages4 #adad--,,saucisses ,,de ,,francfort ,,et ,,de ,,strasbourg ,plunge the sausages into a saucepanful of boiling water1 and then poach them for no more than ten minutes2 should they be allowed to cook for a longer time1 they would only lose their quality4 ,they may be served with a hors-d'uvre dish of grated horse-radish1 and an apple sauce separately2 but their proper adjunct is braised sauerkraut4 ,ham4 ,however deservedly pork may be praised1 it could never have been included among the preparations of first-class cookery 7except subsidiarily7 had it not been for the culinary value of hams4 ,with the latter it triumphs1 and1 be they of ,bayonne or ,york1 of ,prague or ,westphalia1 no other joints enjoy more favour than these as ,relevs4 ,though it is somewhat difficult to decide which one of the various kinds of ham should be adopted1 in my opinion that of ,bohemia1 known as ,prague ham1 is best for a warm dish1 and that of ,york for a cold dish4 ,the latter is also excellent when served hot1 but1 even so1 for this purpose it is inferior to the ,prague kind1 the delicacy of which is incomparable4 ,still1 ,york ham ranks first in the opinion of many1 for it should be remembered that ,england has no rival in the preparation of seasoned pork1 and her famous bacon1 the renown of which is enormous1 constitutes one of the greatest discoveries in the science of gastronomy4 #adae--;,,hot ,,ham--,its ,preparation ,york ham is the kind chiefly used4 ,after having soaked it in cold water for six hours1 brush it and remove the pelvic bone2 put it into a stewpan of cold water1 and set to boil4 ,this done1 keep the water just simmering1 that the ham may cook after the poaching method4 ,there is no need of any seasoning or aromatic garnish4 ,as often as possible1 leave the ham to cool in its cooking-liquor4 ,if the ham is to be braised1 take it out of the water thirty minutes before it is cooked4 ,skin it2 clear it of any superfluous fat1 and put it in a braising-pan1 just large enough to hold it1 with two-thirds pint of some such wine as ,madeira1 ,port1 ,xeres1 ,chypre1 c4 ,select the wine in accordance with the title of the dish on the menu4 ,having thoroughly sealed down the lid of the pan1 put it in the oven1 and continue the cooking of the ham gently for one hour1 turning it over from time to time during the operation4 ,if it have to reach the table whole1 glaze it at the last moment4 ,its usual adjunct is a light and highly seasoned half-glaze sauce1 combined with some of the braising-liquor1 cleared of all grease4 #adaf--;,,jambon ,a ,,la ,,chanoinesse ,having poached the ham as explained above1 braise it in white wine1 adding thereto three oz4 of mushroom parings4 ,dish and send separately a garnish of large1 fresh noodles1 cohered with butter and a ,soubise pure1 and completed with a julienne of truffles4 ,serve separately a half-glaze sauce1 combined with the braising-liquor1 cleared of all grease and reduced4 #adag--;,,jambon ,a ,,la ,,choucro,,te ,completely cook the ham by poaching2 skin and trim it4 ,if served whole1 send1 separately1 some braised sauerkraut and potatoes1 freshly cooked l'anglaise4 ,serve a half-glaze sauce with ,rhine wine at the same time4 ,if served already carved1 arrange the slices in a circle on a round dish2 put the sauerkraut in their midst1 and border with the potatoes4 ,serve1 separately1 the same sauce as before4 #adah--;,,jambon ,a ,,la ,,maillot ,poach the ham2 braise it1 and glaze it at the last moment4 ,set it on a long dish1 and surround it with the following garnish1 arranged in alternate heaps3--,carrots and turnips1 cut to the shape of large1 elongated olives1 cooked separately in consomm1 and glazed2 small onions cooked in butter2 braised and trimmed half-lettuces2 peas and ,french beans cohered with butter separately4 ,serve apart a thickened gravy combined with some of the braising-liquor1 cleared of all grease4 #adai--;,,jambon ,a ,,la ,,prague ,,sous ,,la ,,cendre ,poach the ham and drain it on a dish4 ,remove the skin and all the black1 outside parts4 ,prepare a piece of patty paste large enough to enclose the ham4 ,besprinkle the surface of the ham with powdered sugar2 glaze quickly at the salamander1 and place the ham 7glazed side undermost7 on the layer of paste4 ,draw the ends of the paste towards each other2 seal them together1 with the help of a little moisture1 in such wise as to enclose the ham completely2 turn the latter over1 and put it on a tray with the sealed side of the paste lying underneath4 ,gild and streak1 make a slit in the middle of the paste for the escape of steam1 and put the joint in the oven4 ,leave it there until the paste is dry and well coloured4 ,after taking the ham out of the oven1 inject into it1 through a prepared hole1 a large wineglassful of ,port wine or ,sherry4 ,stop up the hole with a little pellet of paste2 dish1 and serve immediately4 ,serve at the same time a garnish of ,gnochi1 spinach1 or ,souffl au ,parmesan 7,no4 #bbie;a74 ,the best adjunct to ,prague ham is a very light glaze prepared with ,port wine1 and buttered at the last minute4 #adai;a--,,jambon ,,de ,,prague ,a ,,la ,,metternich ,prepare a ham 8sous la cendre0 as described above4 ,send to the table with it as many fine collops of foie-gras1 tossed in butter and each covered with a nice slice of truffle1 as there are diners4 ,send also a timbale of asparagus-heads4 ,the waiter in charge then puts a slice of ham1 a collop of foie-gras1 and a tablespoonful of asparagus-heads on each plate and serves4 ,the sauce should be a ,madeira flavoured with truffle essence4 #adai;b--,,jambon ,,de ,,prague ,a ,,la ,,norfolk ,prepare a ham as in ,no4 #adai4 ,serve each slice of it with one collop of braised veal sweetbread and one tablespoonful of fresh peas la paysanne4 ,send as an adjunct the braising-liquor of the veal sweetbread4 #adbj--,,various ,,garnishes ,,for ,,braised ,,ham ,the garnishes best suited to ham relevs are3-- ,spinach2 new broad beans2 braised lettuce2 endives2 fresh peas la paysanne4 ,noodles2 ,spaghetti2 various ,macaronis2 ,gnochi2 ,pures of fresh beans1 broad beans4 ,the most usual accompanying sauce is half-glaze with ,madeira4 #adba--;,,jambon ,,souffl ,this is a variety of the ham souffls given hereafter4 ,the preparation used is the same1 and it may be made either from raw or from cooked ham4 ,after having completely boned it1 but for the end bone1 which must be kept1 cook the ham1 and cool it4 ,now cut it horizontally1 one-half inch above its bone1 from the extremity of the end bone to the head of the latter4 ,at the last-mentioned point1 make a vertical incision meeting and ending at the first2 remove the cushion of ham1 which should by now be quite separated from the rest of the joint1 and put aside for some future purpose4 ,all that remains of the ham1 therefore1 is a thick piece adhering to the end-bone4 ,carefully trim this piece1 and surround it with a strong band of buttered paper1 tied on by means of string1 the purpose of which is to hold in the souffl4 ,this done1 put a sufficient quantity of souffl de ,jambon 7described hereafter7 on the remaining meat of the ham to reconstruct it entirely4 ,smooth the surface of the preparation with the flat of a knife 7dipped in cold water71 and so finish off the contour of the ham4 ,decorate according to fancy2 place the dish containing the ham on a saucepanful of boiling water1 and put the two in the oven with the view of obtaining the maximum amount of steam1 which latter helps to poach the souffl4 ,this souffld ham may be poached just as well in a steamer4 ,when the preparation is properly poached1 remove the band of paper2 dish the ham1 and send one of the garnishes or sauces given for braised ham separately4 #adbb--,,souffl,s ,,au ,,jambon ,ham souffls are prepared after two recipes2 in the first1 cooked ham is used1 and in the second the ham is raw4 ,this last procedure is derived from mousseline forcemeat1 and1 inasmuch as the preparation resulting from it is less flimsy than that of the first1 it is preferred when a large number of people have to be served4 #adbc--,,the ,,preparation ,,of ,,the ,,souffl ,,with ,,cooked ,,ham ,finely pound one lb4 of lean1 cooked ham1 and add thereto1 one after the other1 three tablespoonfuls of very cold ,bchamel sauce4 ,rub through a fine sieve2 put the resulting pure into a sautpan1 and finish with one-quarter pint of very creamy and boiling ,bchamel sauce1 flavoured with ham essence2 four egg-yolks1 and the whites of six eggs1 beaten to a stiff froth4 ,this preparation may be combined with three oz4 of grated ,parmesan1 and the two flavours will be found to blend very agreeably4 ,prepared in this way1 it is particularly well suited to the 8,jambon ,souffl10 the recipe whereof is given above 7,no4 #adba74 #adbd--,,the ,,preparation ,,of ,,the ,,souffl ,,with ,,raw ,,ham ,following the quantities given under 8,farce mousseline0 7,no4 #aie71 make the souffl preparation1 and add thereto four tablespoonfuls of reduced and very cold ,bchamel sauce per lb4 of raw ham4 ,keep the forcemeat somewhat stiff1 and finish it with the whites of four eggs1 beaten to a stiff froth1 per lb4 of ham4 #adbe--,,souffl ,,de ,,jambon ,,alexandra ,make the souffl preparation after one of the methods given above4 ,spread it in layers in a buttered timbale1 alternating the layers of souffl with others of asparagus-heads cohered with butter4 ,smooth the surface to the shape of a dome2 decorate with a fine slice of truffle1 and cook in a moderate oven1 of a temperature suited to this kind of preparation4 ,serve the souffl as soon as it is ready4 ,if it be small1 spread only one layer of asparagus-heads in the middle of it4 ,if it be large1 spread two or three layers of asparagus-heads4 #adbf--,,souffl ,,de ,,jambon ,,carmen ,add to the selected one of the two souffl preparations--either will do--for one lb4 of ham1 the pure of one-half lb4 of pressed tomatoes1 cooked in butter with one half-capsicum1 rubbed through a sieve and very much reduced4 ,dish the souffl in a buttered timbale2 sprinkle the surface with a pinch of red capsicum1 cut in fine julienne fashion1 and cook as described above4 #adbg--,,souffl ,,de ,,jambon ,,gastronome ,dish the selected ham souffl preparation in layers in a buttered timbale1 and between each layer of it spread a litter of noodles1 tossed in butter4 ,sprinkle the surface with chopped truffles2 set a ball of truffle well in the centre of the souffl1 and cook in the usual way4 #adbh--,,souffl ,,de ,,jambon ,,milanaise ,dish the ham souffl preparation in a buttered timbale1 and spread it in alternate layers with a fine garnish la ,milanaise 7,no4 #abeh74 ,deck the surface with small pieces of poached macaroni1 fried in butter2 sprinkle with grated cheese1 and cook the souffl in a moderate oven4 #adbi--,,souffl ,,de ,,jambon ,,perigourdine ,dish the souffl preparation in layers in a buttered timbale1 and between each layer spread a litter of truffle slices4 ,besprinkle the surface with chopped truffles1 and cook the souffl in the usual way4 #adcj--,,mousses ,,et ,,mousselines ,,chaudes ,,de ,,jambon ,mousses and ,mousselines are made from the same preparation as 8,farce mousseline de jambon10 in pursuance of the general principles given under ,no4 #aie4 ,the need of differentiating the terms arises from the fact that mousses are poached in a mould the contents of which are sufficient for a number of people1 whereas mousselines are spoon-moulded quenelles1 shaped like eggs4 ,in the preparation of 8,farce mousseline de jambon0 it is necessary to allow1 in the salt seasoning1 for the amount of salting the ham has already received4 ,if the meat of the ham is not very red1 the colour of the forcemeat may be intensified by means of a little vegetable red1 in order that it may be of a distinct pink shade4 #adca--,,treatment ,,and ,,accompaniment ,,of ,,ham ,,mousse ,put the forcemeat in a deep border-mould1 somewhat like a ,charlotte1 and poach it under cover in a bain-marie4 ,that the poaching may be regular1 keep in water at a constant temperature of #bje or #bjh ,fahrenheit1 and allow forty-five minutes for the operation in the case of a mousse made in a quart mould4 ,the preparation is seen to be cooked when it swells and rises in the mould4 ,as soon as this occurs1 withdraw the latter from the bain-marie2 let it stand for five minutes1 that its contents may settle2 turn it upside-down on a dish1 and wait two minutes before removing the mould4 ,in any case1 do not take off the mould until the liquid which has drained from it1 all round the dish1 has been soaked up4 ,ham mousses are chiefly accompanied by ,suprme sauce1 or ,velouts with curry or paprika2 sometimes1 too1 a highly-seasoned and buttered half-glaze sauce1 with ,madeira1 ,port1 or ,marsala may be used4 ,the most suitable garnishes for ham mousses are those ,i have already given for ,ham4 #adcb--,,treatment ,,and ,,poaching ,,of ,,ham ,,mousselines ,as ,i have already stated1 mousselines1 like quenelles1 are moulded with a spoon4 ,they may also be laid1 by means of a piping-bag1 on the bottom of the well-buttered sautpan in which they are to be poached2 they are shaped like meringues1 even or grooved1 and1 in either case1 they are decorated with lozenges1 crescents1 or discs1 c41 of ham or truffle4 ,having carried out the selected method of preparation1 cover them with boiling water1 salted to the extent of one-third oz4 per quart1 and poach them for from eighteen to twenty minutes1 taking care to keep the water at a constant temperature of #bjh ,f4 ,these mousselines may also be poached dry in a steamer or in a drying stove4 #adcc--,,mousselines ,,de ,,jambon ,,alexandra ,decorate the mousselines1 prepared according to one of the two methods above described1 with one lozenge of ham and another of truffle4 ,poach them2 drain them well1 and dish them in the form of a crown4 ,cover them with an ,allemande sauce1 flavoured with ham essence1 and combined with two oz4 of grated ,parmesan per pint of the sauce1 and glaze quickly4 ,after taking the mousselines out of the oven1 set in their midst a heap of asparagus-heads1 cohered with butter4 #adcd--,,mousselines ,,de ,,jambon ,a ,,la ,,florentine ,spread a layer of shredded spinach1 fried in butter1 on a dish4 ,upon it set the poached and well-drained mousselines2 cover them with the same sauce as that prescribed for the 8,mousselines ,alexandra10 and glaze them quickly4 #adce--,,mousselines ,,de ,,jambon ,a ,,la ,,hongroise ,poach the mousselines1 the forcemeat of which must be flavoured with paprika4 ,drain them2 dish them in a circle2 cover them with ,hongroise sauce1 and glaze them quickly4 ,on withdrawing the dish from the oven1 set a fine heap of baked cauliflowers with cheese in the middle of it4 #adcf--,,mousselines ,,de ,,jambon ,,aux ,,petits ,,pois ,proceed exactly as described under ,no4 #adcc1 but substitute for the asparagus-heads a garnish of very small peas cohered with butter4 ,cold ,ham4 #adcg--;,,jambon ,,froid ,a ,,la ,,gel,e ,when ham is to be dished cold1 it should1 if possible1 be allowed to cool in its cooking-liquor1 except when it has to be boned4 ,in the latter case1 take it out as soon as it is cooked2 incise it underneath1 following the edge of the cushion2 detach and remove the bones4 ,now roll up the ham2 bind it tightly in a piece of linen1 and cool it under pressure4 ,whether boned or unboned1 skin it when it is cold2 remove some of its fat1 and sprinkle it with cold1 melted aspic until the latter covers it evenly4 ,dish it up2 fix a frill to it1 and surround it with fine aspic dice4 #adch--;,,jambon ,,souffl ,,froid ,proceed exactly as in ,no4 #adba1 but substitute for the souffl preparation therein described the cold ham mousse below4 #adci--,,mousse ,,froide ,,de ,,jambon ,the ,preparation of the ,mousse4--,finely pound one lb4 of very lean1 cooked ham2 add to it one-third pint of cold ,velout1 and rub through a fine sieve4 ,put the resulting pure into a basin2 season it2 work it on ice for a few minutes1 and mix therewith1 little by little1 one-quarter pint of melted aspic4 ,finally combine two-thirds pint of half-beaten cream with it4 ,the mousse may be moulded1 either in an aspic-clothed mould1 decorated with truffles1 as explained under ,no4 #ief1 or in small cassolettes1 lined with a thin strip of paper inside their brims1 after the manner of small1 cold souffls4 ,as the dishing and serving of mousses are always the same1 the reader is begged to refer to those recipes dealing with the question4 #addj--,,mousse ,,froide ,,de ,,jambon ,a ,l',,alsacienne ,take a deep1 square dish and garnish it1 half-full1 with fine1 ham mousse4 ,even the surface of this layer of mousse1 and1 when it has set1 arrange upon it some shells1 raised by means of a spoon dipped in hot water1 from a foie-gras ,parfait4 ,as soon as this is done1 pour over the foie-gras shells1 a sufficient quantity to cover them of half-melted succulent chicken aspic with ,madeira1 and let this jelly set4 ,when about to serve1 incrust the dish in a block of ice4 #adda--,,mousse ,,de ,,jambon ,,au ,,blanc ,,de ,,poulet ,garnish a deep1 square dish with some ham mousse4 ,when the latter has set1 arrange thereon the suprmes of a very white1 poached fowl4 ,these suprmes1 cut into regular collops1 should be coated with a white chaud-froid sauce4 ,cover with aspic1 as directed under 8,mousse l',alsacienne10 and serve4 ,n4,b4--,if desired1 the collops need not be coated with chaud-froid sauce1 but1 in this case1 they should be covered with aspic4 #addb--,,mousselines ,,froides ,,de ,,jambon ,these mousselines are made from the same preparation as that used for the mousse1 and1 but for the basic ingredient1 which is not the same1 they are treated after the manner described under 8,petites ,mousses de ,homard0 7,no4 #ieh74 ,to avoid needless repetition1 therefore1 the reader will kindly substitute the word ham for lobster in the recipe just referred to4 ,,chapter ,,xvi ,,poultry 7,,volaille7 ,although the term 8poultry0 7,fr4 volaille71 in its general sense1 implies ,turkeys1 ,geese1 ,ducks and ,pigeons1 just as well as ,fowls1 only the latter are meant1 from the culinary standpoint1 when the word 8,volaille0 appears on a menu4 ,four qualities of fowl are recognised in cookery1 and each plays its part1 has its uses1 and is quite distinct from the other three4 ,we have3-- 7#a7 ,pullets and capons2 usually served whole1 either as relevs or roasts4 7#b7 ,chickens1 so-called 8 la ,reine02 used for sauts and chiefly for roasts4 7#c7 ,spring chickens2 best suited to en cocotte or grilled preparations4 7#d7 ,chicks2 served only en cocotte or grilled4 ,suprmes and ailerons of fowl1 which are among the finest entres1 are supplied by chickens la ,reine or by ,spring chickens4 ,finally1 there are the giblets1 consisting of the pinions1 necks1 gizzards1 and livers of fowl1 which give rise to a number of preparations1 the recipes whereof ,i shall give briefly at the end of the series4 #addc--,,pullets ,,and ,,capons ,,for ,,relev,s ,pullets and capons for relevs and entres are poached or poled2 sometimes1 but more rarely1 they are braised4 ,the birds to be treated by poaching are trussed with the claws folded back and inserted into the belly2 their fillets and legs are rubbed with lemon1 so as to keep them white1 and they are then covered with thin slices of larding bacon4 ,the ingredients for chicken poaching stock were given under ,no4 #bdi4 ,the bird is known to be cooked when the blood which issues from a prick on the leg is white or faintly pink4 ,these fowls are sometimes larded or studded4 ,when this is to be done1 dip the legs and belly of a trussed and lemon-rubbed fowl into boiling white stock2 this will be found to sufficiently harden the flesh to allow of its being treated in the required way4 ,the products used for studding and larding are1 according to circumstances1 ham or tongue1 truffles or mushrooms1 and sometimes1 the red part of a carrot for the larding4 ,only truffles1 ham and tongue are used for studding4 ,poled fowls are trussed as above2 they are covered with slices of bacon in order that the fillets may be protected during the first stages of the cooking2 then they are cooked in butter on poling-aromatics1 under cover and in a deep1 thick saucepan4 ,when the piece is almost cooked1 just moisten it a little1 either with rich poultry-stock1 with the cooking-liquor of truffles or mushrooms1 with ,madeira1 red or white wine1 c4 ,this moistening serves in the basting of the fowl and must therefore be renewed if it reduces too quickly4 ,after having been cleared of all grease1 it is always added to the sauce which accompanies the piece of poultry4 ,braised fowls are always treated after the manner described under ,no4 #bdh2 they are not rubbed with lemon1 but they are covered with slices of bacon4 ,the latter should only cover the breast1 but be thick1 notwithstanding2 for they protect the belly1 which1 without them1 would shrivel by the time the legs cooked4 ,the covering of bacon is essential to all pieces of poultry1 whether these be poached1 poled1 braised or roasted4 #addd--,,the ,,way ,,to ,,serve ,,poultry ,,relev,s ,,quickly ,,and ,,hot ,i feel bound to call the reader's attention to this very important point in culinary work3-- ,owing to the difficulties involved in the carving of the fowl and the placing and arranging of the pieces and their garnish upon the consumers' plates--both of which operations require dexterity and expertness1 which those in charge very often do not possess1 or thanks to the inefficiency of particular installations1 or what not1 ,i have noticed for some considerable time1 that the method of serving large pieces of poultry is1 in many cases1 very far from being the right one4 ,for1 indeed1 how often does not the diner find himself presented with a plate of fowl which is neither appetisingly dainty nor yet sufficiently hot6 ,it follows from this1 that all the care and trouble devoted by a chef to the preparation of the dish are entirely wasted4 ,now1 ,i have tried to improve this state of affairs1 by planning a method of serving which would be at once simple and expeditious1 without necessarily being devoid of tastefulness and presentability4 ,in the first place1 it is my practice to remove the fowl's two suprmes1 in the kitchen1 and to keep them warm in a little cooking-liquor until the last minute4 ,secondly1 ,i remove all the bones of the breast1 and ,i reconstruct the fowl with a garnish in keeping with the dish1 i4e41 either a mousseline forcemeat1 pilaff rice combined with cream1 foie gras and truffles1 spaghetti1 or noodles with cream4 ,having properly smoothed and arranged the selected garnish1 the fowl may now be placed1 either at one end of any but a round dish1 or on a low cushion of fried bread1 on which it may be set firmly4 ,it may also be entirely coated with ,mornay sauce1 sprinkled with grated cheese1 and speedily glazed4 ,when the body of the bird is dished1 its garnish should be set round it in fine1 tartlet crusts2 its suprmes1 quickly sliced1 should be distributed among the tartlets1 and the dish sent to the table with the sauce separately4 ,by this means1 it reaches the table hot1 it is served quickly and cleanly2 and every person gets a slice of meat1 and not garnish only1 as was so often the case formerly4 ,instead of tartlets1 one may use thin crotons of bread1 of the size of the slices of chicken1 and fried in fresh butter4 ,thus1 for a 8,poularde la ,derby10 after having stuffed the pullet with rice1 suppressed the bones of the breast1 and removed the suprmes2 all that is necessary is to properly shape the rice1 and to dish the fowl on a cushion4 ,this done1 prepare as many crotons and slices of foie-gras1 sautd in butter1 as there are diners1 and arrange them round the pullet--the slices of foie-gras lying on the crotons4 ,now1 quickly cut the suprmes into slices2 put one of these on each slice of foie-gras1 and on each of the latter put a slice of truffle4 ,put the pullet1 thus prepared1 in the oven for a few minutes2 let it get very hot1 and send it to the table with the sauce separately4 ,in the dining-room the ,matre-d'htel quickly serves the garnished crotons on hot plates1 beside each croton he puts a tablespoonful of the rice with which the pullet has been stuffed1 and1 finally1 a tablespoonful of sauce4 ,in less than two minutes after its entrance into the dining-room1 the pullet is thus served warm to each person4 ,of course1 the above measures refer to the fowl that has to be dished whole and presented2 but1 when this is not required1 the rice withdrawn from the cooked bird need only be set in the centre of a deep1 square entre dish 7fitted with a cover71 and surrounded by the sliced suprmes1 with intercalated slices of foie-gras and truffle4 ,the sauce is also served separately in this case4 ,cover the dish1 so that it may stand and keep hot a few minutes1 if necessary1 without spoiling4 ,the legs1 which are rarely served at a well-ordered dinner1 remain in the kitchen together with the carcass4 ,i cannot too strongly recommend the system just described1 whenever the circumstances allow of its being put into practice4 ,it is the only one that ensures an efficient service1 calculated to give entire satisfaction to all concerned4 #adde--,,poularde ,,albufera ,stuff the pullet with the rice prescribed under ,no4 #bbef1 and poach it4 ,dish it and coat with ,albufra sauce4 ,surround with small tartlet crusts1 garnished with truffles raised by means of a spoon the size of a pea2 quenelles of the same shape2 small button mushrooms1 and cocks' kidneys4 ,cohere this garnish with ,albufra sauce4 ,between each tartlet1 place a slice of salted tongue1 cut to the shape of a cock's comb4 #addf--,,poularde ,,alexandra ,having larded the pullet with tongue and truffle1 poach it4 ,this done1 remove the suprmes1 and replace them by mousseline forcemeat2 smooth this forcemeat1 giving it the shape of the pullet in so doing1 and set to poach in the front of the oven4 ,now1 coat the piece with ,mornay sauce1 and glaze quickly4 ,dish1 and surround with tartlet-crusts garnished with asparagus-heads1 cohered with butter2 place a collop of the reserved suprmes 7which should have been kept hot7 on each tartlet1 and border the dish with a thread of pale glaze4 #addg--,,poularde ,,ambassadrice ,stud the pullet with truffles1 cover it with a ,matignon 7,no4 #bbg71 wrap it in muslin1 and braise it4 ,remove the suprmes2 suppress the bones of the breast2 fill the carcass with a garnish of asparagus-heads1 cohered with butter1 and arrange this garnish as already described under ,no4 #addd4 ,slice the suprmes1 and put them back on the garnish1 in suchwise as to reconstruct the breast of the fowl4 ,coat the piece with somewhat stiff and fine suprme sauce2 dish it1 and surround it with lamb sweet-breads1 studded with truffles1 braised and glazed1 and alternate the sweetbreads with little faggots of asparagus-heads4 #addh--,,poularde ,,andalouse ,pole the pullet4 ,dish it1 and coat it with its poling-liquor1 combined with tomatd half-glaze sauce4 ,on either side of it set some capsicums1 stuffed with rice1 and some roundels of egg-plant1 seasoned1 dredged and tossed in butter2 alternating the two products4 #addi--,,poularde ,a ,l',,anglaise ,poach the pullet1 and coat it with a ,bchamel sauce flavoured with chicken-essence4 ,dish it and surround it with slices of salted tongue1 laid tile-fashion on either side2 and heaps of carrots and turnips 7cut to the shape of balls7 and peas and celery1 at either end4 ,all these vegetables should be cooked l'anglaise2 i4e41 either in boiling water or in steam4 #adej--,,poularde ,a ,l',,aurore ,poach the pullet without colouration2 dish it1 and coat it with an 8,aurore ,sauce0 7,no4 #fj74 ,surround it with medium-sized1 decorated quenelles2 and trimmed oval slices of salted tongue1 arranged according to fancy4 #adea--,,poularde ,a ,,la ,,beaufort ,stuff the pullet with a fine foie-gras1 stiffened in the oven for twenty minutes with a little ,madeira1 and cooled4 ,fill up the pullet with a little1 fine sausage-meat2 stud it with truffles1 and braise it in short moistening4 ,dish it on a low cushion1 and surround it with braised1 lambs' tongues1 alternated with artichoke-bottoms1 garnished with a rosette of ,soubise pure4 ,as an adjunct1 use the braising-liquor1 cleared of all grease4 #adeb--,,poularde ,,bouillie ,a ,l',,anglaise ,cook the pullet in light1 white stock with one lb4 of breast of bacon and a garnish of vegetables as for pot-au-feu4 ,dish1 and surround with the bacon1 cut into slices4 ,serve1 separately1 an ,english parsley sauce1 and a sauceboat of the pullet's cooking-liquor4 #adec--,,poularde ,,aux ,c,,leris ,pole the pullet1 and baste it towards the close of the operation with strong veal stock4 ,prepare a garnish of braised celery4 ,dish the pullet2 surround it with the braised celery1 and cover the latter with the poling-liquor4 #aded--,,poularde ,,aux ,,champignons ,a ,,brun ,pole the pullet1 and swill the saucepan with mushroom essence4 ,add this swilling-liquor 7reduced7 to one-quarter pint of half-glaze with ,madeira4 ,dish the pullet1 and surround it with twenty grooved and cooked mushroom-heads4 ,serve separately the reduced half-glaze1 to which add two oz4 of fresh butter4 #adee--,,poularde ,,aux ,,champignons ,a ,,blanc ,poach the pullet4 ,dish it1 and coat it with an ,allemande sauce flavoured with mushroom essence4 ,surround it with twenty grooved1 cooked and very white mushroom-heads4 #adef--,,poularde ,,chanoinesse ,prepare a 8,poularde ,souffle0 after recipe ,no4 #aeah4 ,dish it1 and surround it with small heaps of crayfishes' tails1 alternated with small crotons of fried bread1 on each of which place a collop of the suprmes4 ,finish off with a slice of truffle on each collop of the suprmes4 ,serve a ,mornay sauce1 finished with crayfish butter1 separately4 #adeg--,,poularde ,,ch,,telaine ,pole the pullet without letting it acquire too much colour4 ,dish it1 and surround it with small artichoke-bottoms1 stewed in butter and garnished with ,soubise4 ,alternate the artichoke-bottoms with small heaps of chestnuts cooked in consomm and glazed4 ,pour a little thickened poling-liquor on the bottom of the dish1 and serve what remains of it1 separately1 in a sauceboat4 #adeh--,,poularde ,,chevali,,re ,remove the suprmes1 and the minion fillets4 ,lard the former with two rows of truffles and two rows of tongue2 trim the minion fillets2 make five or six slits in each2 insert a thin slice of truffle half-way into each slit1 and draw the respective ends of the two fillets together in suchwise as to form two rings4 ,put the suprmes and the minion fillets each into a buttered sautpan1 and cover the latter4 ,remove the pullet's legs1 keeping the skin as long as possible2 bone them to within one and one-third inches of the joints1 and cut off the claws1 aslant1 just below the same joints4 ,garnish the boned regions with godiveau prepared with cream close the opening by means of a few stitches of strong cotton1 and truss each leg in such a manner as to imitate a small duck4 ,poach these stuffed legs in stock made from the pullet's carcass4 ,also poach the suprmes and the minion fillets in good time1 with a little mushroom cooking-liquor1 and a few drops of lemon juice4 ,with a pinch of flour mixed with water1 stick a fried croton 7the shape of a pyramid1 three inches high and of two inch base7 in the middle of a dish4 ,around this pyramid1 arrange the two stuffed legs and the two suprmes2 putting each of them on a decorated quenelle with the view of slightly raising them4 ,set the minion fillets on the legs1 and1 between the latter and the suprmes1 lay small heaps of cocks' combs and kidneys1 and some very white mushroom-heads4 ,pierce the croton with a hatelet garnished with one truffle1 one fine cock's comb1 and a large mushroom4 ,serve a suprme sauce separately4 ,n4,b4--,this dish is generally bordered1 either with noodle-paste1 white ,english paste1 or with a chased silver border4 #adei--,,poularde ,,chimay ,stuff the pullet with one-half lb4 of half-poached noodles1 tossed in butter1 and combined with a little cream and three oz4 of foie-gras cut into large dice4 ,pole it gently2 dish it1 and coat it with some of its poling-liquor1 thickened4 ,distribute over the pullet a copious amount of raw noodles1 sautd in clarified butter2 and serve the remainder of the thickened poling-liquor separately4 #adfj--,,poularde ,,chipolata ,pole the pullet and put it into a terrine pt with a garnish consisting of small1 glazed onions2 chipolata sausages1 poached in butter2 chestnuts cooked in consomm2 fried pieces of bacon2 and1 if desired1 some small glazed carrots4 ,add the pullet's cooking-liquor1 and simmer for ten minutes before serving4 #adfa--,,poularde ,a ,,la ,,chivry ,poach the pullet4 ,dish it and coat it with ,chivry sauce 7,no4 #gh74 ,serve a ,macdoine of new vegetables2 cohered with butter or cream1 separately4 #adfb--,,poularde ,,cussy ,braise the pullet4 ,dish it and surround it with whole truffles1 cooked in ,mirepoix with ,madeira1 and alternated with fine1 grilled mushrooms1 garnished with artichoke pure4 ,in front of the pullet set a small1 silver shell1 in which shape a pyramid of large cocks' combs1 heated in butter4 #adfc--,,poularde ,,en ,,demi-,,deuil ,between the skin and the fillets of the fowl insert a few fine slices of raw truffle4 ,lard the pullet and poach it4 ,when it is ready1 strain the cooking-liquor through a napkin2 reduce it1 and add it to a very white suprme sauce1 containing slices of truffle4 ,dish the pullet2 cook it with some of the sauce1 and send what remains1 separately1 in a sauceboat4 #adfd--,,poularde ,,demidoff ,pole the pullet4 ,when it is three-parts done1 put it into a cocotte and surround it with the following garnish1 prepared in advance and stewed in butter2 viz3--one-half lb4 of carrots and five oz4 of turnips1 cut into grooved crescents1 one inch in diameter2 five oz4 of small onions cut into thin roundels1 and five oz4 of celery4 ,complete the cooking of the pullet with this garnish1 and add to it1 when about to serve1 three oz4 of truffles1 cut to the shape of crescents1 and one-sixth pint of chicken stock4 ,serve the preparation in the cocotte1 after having cleared the liquor of all grease4 #adfe--,,poularde ,,derby ,stuff the pullet with rice1 prepared after recipe ,no4 #bbef2 and pole it4 ,dish1 and surround it with collops of foie-gras1 tossed in butter 7each set on a small1 fried croton71 and alternate these with large1 whole truffles1 cooked in champagne4 ,as an adjunct1 serve the pullet's cooking-liquor1 cleared of all grease1 combined with the cooking-liquor of the truffles and one-sixth pint of veal gravy4 ,reduce the whole to one-sixth pint and thicken with arrow-root4 #adff--,,poularde ,,diva ,stuff the pullet with rice1 prepared after recipe ,no4 #bbef1 and poach it without colouration4 ,dish it1 and coat it with suprme sauce1 flavoured with paprika4 ,send a garnish consisting of cpes with cream1 separately4 ,n4,b4--,this dish was served for the first time to ,mme4 ,adelina ,patti1 the great singer4 #adfg--,,poularde ,,devonshire ,bone the breast of a fine pullet2 season it inside1 and fill it with a chicken forcemeat1 prepared with cream and mixed with half its weight of very fine sausage-meat4 ,in the middle of the pullet set a nice salted and cooked calf's tongue1 trimmed and cleared of all cartilage2 and place it so that its thin end lies in the region of the bird's tail4 ,sew up the pullet's belly with thin string1 allowing the skin sufficient play not to tear under the pressure of the forcemeat1 which swells while cooking4 ,truss1 cover the pullet with a slice of larding bacon1 poach1 and drain it4 ,when about to serve1 make an incision around the breast with the point of a knife2 detach the stuffing with the blade of a knife1 passed horizontally on a level with the spine1 and cut off1 at a stroke1 the piece consisting of the pullet's breast1 the stuffing1 and the calf's tongue4 ,dish the carcass with the legs and wings still attached1 on a low cushion4 ,cut the breast1 lengthwise1 into two2 and1 if the fowl has been properly stuffed1 the tongue should then be found neatly bisected4 ,slice each half1 and return them to the carcass in suchwise as to reconstruct the bird and give it an untouched appearance4 ,coat lightly with ,allemande sauce1 combined with very red tongue1 cut into dice2 and surround with a border of timbales made from a pure of fresh peas 7,no4 #baif71 each set on an artichoke bottom4 ,serve a sauceboat of the same sauce as that with which the pullet was coated4 #adfh--,,poularde ,a ,l',,cossaise ,stuff the pullet with pearl barley cooked in white consomm1 well drained1 and combined1 per lb41 with an equal quantity of fine sausage-meat 7to which has been added a chopped onion1 cooked in butter71 and two tablespoonfuls of cream4 ,poach the pullet in the usual way2 dish it and coat it with cossaise sauce1 i4e41 an ,allemande sauce1 combined with a brunoise of vegetables3 carrots1 onions1 leeks1 and celery1 and a large part of the reduced pullet's poaching-liquor4 ,serve a garnish of ,french beans with cream1 separately4 #adfi--,,poularde ,,douard ,,vii ,stuff the pullet with rice1 prepared after recipe ,no4 #bbef1 and poach it without colouration4 ,dish it1 and coat it with a curry sauce1 combined with two oz4 of red capsicums in dice1 per pint of sauce4 ,serve a garnish of cucumbers with cream1 separately4 ,n4,b4--,this dish was originated at the ,carlton ,hotel on the occasion of ,his ,majesty ,king ,edward ,,vii4's ,coronation4 #adgj--,,poularde ,,en ,,estouffade ,half-pole the pullet in a saucepan4 ,line the bottom and sides of an oval cocotte with thin slices of ham4 ,put the half-poled pullet into this cocotte1 together with one lb4 of carrots1 onions1 and celery1 all three sliced1 fried in butter and moderately seasoned with salt and pepper4 ,swill the saucepan with one-third pint of strong veal stock2 reduce to half2 put this reduced stock into the cocotte2 cover the latter2 seal down the lid with a thread of paste1 and complete the cooking of the pullet in a somewhat hot oven for three-quarters of an hour4 #adga--,,poularde ,a ,l',,estragon ,poach the pullet1 and add to the ordinary garnish a bunch consisting of five or six sprigs of tarragon4 ,dish1 and decorate the pullet's breast with a nice spray of blanched tarragon leaves4 ,reduce and strain the pullet's cooking-liquor1 and serve it separately4 #adgb--,,poularde ,a ,,la ,,favorite ,stuff the pullet with one-half lb4 of rice1 prepared after recipe ,no4 #bbef4 ,poach it2 dish it1 and coat with a suprme sauce4 ,surround with a garnish of cocks' combs and kidneys1 and slices of truffle4 #adgc--,,poularde ,a ,,la ,,fermi,,re ,prepare the pullet as for ,no4 #adgj2 but1 instead of lining the cocotte with slices of ham1 cut the latter into dice and add these to the garnish1 together with four oz4 of peas and four oz4 of ,french beans1 cut into small lozenges4 #adgd--,,poularde ,a ,,la ,,financi,,re ,braise the pullet4 ,dish it1 and surround it with a garnish consisting of small heaps of quenelles made from chicken1 mousseline forcemeat2 grooved1 button-mushroom heads2 cocks' combs and kidneys2 slices of truffle1 and blanched olives4 ,add a small quantity of half-glaze sauce prepared with truffle essence4 ,send a sauceboat of the same sauce separately4 #adge--,,poularde ,a ,,la ,,gastronome ,stuff the pullet with one-half lb4 of noodles1 slightly tossed in butter1 and pole it4 ,swill the saucepan with one-quarter pint of champagne4 ,dish the pullet and surround it with medium-sized truffles1 cooked in champagne1 alternated with small heaps of cooked and glazed chestnuts1 and place a cock's kidney between each heap4 ,serve1 separately1 a half-glaze sauce1 flavoured with truffle essence and combined with the reduced swilling-liquor4 #adgf--,,poularde ,a ,,la ,,godard ,braise the pullet brown4 ,dish it and surround it with spoon-moulded quenelles of forcemeat1 combined with chopped mushrooms and truffles2 large oval quenelles1 decorated with tongue and truffle2 grooved button-mushroom heads2 cocks' combs and kidneys2 glazed small lambs' sweetbreads2 and olive-shaped truffles4 ,slightly coat this garnish with ,godard sauce1 combined with some reduced braising-liquor1 and send what remains of the latter in a sauceboat4 #adgg--,,poularde ,a ,,la ,,grammont ,poach the pullet1 and let it half-cool4 ,now remove the suprmes and the bones of the breast2 fill up the cavity in the carcass with a garnish consisting of larks' fillets1 sautd just before dishing2 grooved button-mushroom heads2 cocks' combs and kidneys2 and cohere the whole by means of ,bchamel sauce1 finished with truffle essence4 ,slice the suprmes1 and return them to their place1 setting a slice of truffle between each4 ,coat the pullet with a stiff ,allemande sauce2 sprinkle with grated ,parmesan and melted butter2 glaze quickly1 and serve at once4 #adgh--,,poularde ,,grand ,h,,tel ,cut up the fowl as for a saut dish1 and cook it in butter1 under cover4 ,then set the pieces in a very hot cocotte1 and distribute thereupon five oz4 of raw truffles cut into thick slices and slightly salted and peppered4 ,swill the sautpan with a few tablespoonfuls of white wine2 add a little chicken stock2 pour this liquor into the cocotte2 thoroughly close the latter1 and put it in a very hot oven for eight or ten minutes with the view of cooking the truffles4 ,serve the preparation as it stands in the cocotte4 ,n4,b4--,this dish was invented at the ,grand ,hotel at ,monte ,carlo1 as a means of offering to those who could not wait for the preparation of truffled pullets a substitute of a somewhat similar nature to the latter4 #adgi--,,poularde ,,au ,,gros ,,sel ,poach the pullet1 and add to it ten small olive-shaped carrots and ten small onions4 ,dish1 and surround the bird with the carrots and the onions1 arranged in small heaps4 ,serve1 separately1 a sauceboat containing the pullet's cooking-liquor1 and a cellar of kitchen salt4 #adhj--,,poularde ,a ,,la ,,grecque ,stuff the pullet with rice1 prepared after recipe ,no4 #bbec1 and pole it4 ,dish it1 and coat it with very strong reduced chicken stock1 thickened by means of arrowroot4 #adha--,,poularde ,a ,,la ,,hongroise ,pole the pullet4 ,dish it2 coat it with ,hongroise sauce1 and surround it with timbales of pilaff rice1 combined with tomato pulp1 cut into dice4 ,send a ,hongroise sauce separately4 #adhb--,,poularde ,,aux ,,hu,,tres ,boil the pullet gently in light1 white stock1 until it is well cooked4 ,with the cooking-liquor prepare a suprme sauce1 and add thereto the almost entirely reduced poaching-liquor of twenty-four oysters1 one-half pint of cream1 and the twenty-four oysters 7cleared of their beards74 ,dish the pullet1 and pour this sauce over it4 #adhc--,,poularde ,a ,l',,indienne ,poach the pullet4 ,dish it2 coat with ,indienne sauce1 and serve a timbale of rice l',indienne1 prepared after recipe ,no4 #bbed1 separately4 #adhd--,,poularde ,,isabelle ,,de ,,france ,stuff the pullet with rizotto1 combined with two oz4 of truffle slices and eighteen crayfishes' tails1 and poach it in white stock containing one bottle of ,chablis wine4 ,with the pullet's cooking-liquor prepare a highly-seasoned suprme sauce4 ,dish the bird on a small cushion2 coat it with sauce1 and surround it with fine black truffles1 cooked in champagne1 and set each on a small1 round1 and slightly hollowed croton of fried bread4 ,serve the remainder of the sauce separately4 #adhe--,,poularde ,a ,l',,ivoire ,poach the pullet1 keeping it very white4 ,dish it1 and serve it plain4 ,send1 separately1 an ivory sauce1 a sauceboat of the pullet's cooking-liquor1 and some kind of garnish1 such as macaroni or noodles with cream cpes1 cucumber1 c4 #adhf--,,poularde ,,lady ,,curzon ,stuff the pullet with rice1 prepared after recipe ,no4 #bbef1 and poach it4 ,dish it1 and coat it with an ,indienne sauce4 ,a garnish of cpes or cucumber with cream may be served at the same time4 #adhg--,,poularde ,,louise ,d',,orl,,ans ,insert a whole foie gras into the pullet1 the former having been studded with truffles1 poached for fifteen minutes in some succulent veal stock1 and one glassful of old ,madeira1 and afterwards cooled4 ,stiffen and colour the pullet for twenty minutes in the oven1 sprinkling it with butter the while4 ,cover it entirely with thick slices of truffles2 cover these with slices of bacon1 and envelop the whole in a layer of plain dough1 which should be well sealed up4 ,set the pullet1 prepared in this way1 on a baking-tray2 make a slit in the top of the paste for the escape of steam during the cooking process1 and cook in a moderate oven for one and three-quarter hours4 ,this pullet is served as it stands1 cold or hot4 #adhh--,,poularde ,a ,,la ,,louisiane ,stuff the pullet with one lb4 of maize with cream1 combined with one and one-half oz4 of capsicums cut into dice1 and pole it4 ,dish it and border it1 on either side1 with timbales of rice and fried bananas1 arranged alternately4 ,at either end of the dish set a croustade of lining paste1 garnished with maize 8 la crme40 #adhi--,,poularde ,a ,,la ,,lucullus ,braise the pullet4 ,dish it1 and surround it with 7#a7 fine truffles1 cooked in champagne1 alternated with 7#b7 large1 round quenelles of mousseline forcemeat4 ,at either end of the dish1 which should be oval1 set a small silver shell of the same height as the cushion on which the pullet lies4 ,garnish these shells with very white1 curled cocks' combs and cocks' kidneys4 ,add the reduced braising-liquor to a half-glaze sauce1 flavoured with truffle essence2 cover the bottom of the dish with some of this sauce1 and send what remains1 separately1 in a sauceboat4 #adij--,,poularde ,a ,,la ,,mancini ,poach the pullet4 ,remove the suprmes2 suppress the bones of the breast without touching either the pinions or the legs1 and set the carcass1 thus prepared1 on a very low cushion of bread or rice1 so that it may be steady4 ,fill the carcass with macaroni1 cohered with cheese and cream1 and combined with three oz4 of foie gras in dice1 and one-half oz4 of a julienne of truffles4 ,slice the suprmes1 and reconstruct them on the macaroni1 placing a fine slice of truffle between each4 ,coat the pullet with a stiff and unctuous cream sauce2 sprinkle with grated cheese1 and glaze quickly at the salamander4 ,serve separately a creamy suprme sauce4 #adia--,,poularde ,,marguerite ,,de ,,savoie ,fry quickly ten larks in butter1 insert these into a fine pullet1 and braise the latter in veal stock and white ,savoy wine1 in equal quantities4 ,prepare a milk polenta 7,no4 #bbid72 spread it on a tray in layers one inch thick1 and let it cool4 ,now stamp it with a round cutter one and one-half inches in diameter1 and1 a few minutes before serving1 dredge these roundels of polenta1 and brown them in clarified butter4 ,just before dishing up1 sprinkle them with grated ,parmesan1 and glaze them quickly at the salamander4 ,dish the pullet on a very low cushion of fried bread2 surround it with the glazed roundels of polenta2 pour a little of the fowl's cooking-liquor1 thickened1 over the dish1 and send what remains of it in a sauceboat4 ,serve at the same time a vegetable-dish of white ,piedmont truffles1 slightly heated in a little butter and some consomm4 #adib--,,poularde ,a ,,la ,m,,nag,,re ,poach the pullet in some rather gelatinous white stock4 ,slice six carrots1 six new potatoes1 six new onions2 put the whole into a saucepan1 and cook gently in the fowl's poaching-liquor1 with the lid of the saucepan off4 ,when the vegetables are cooked1 and the liquor is sufficiently reduced1 set the pullet in a special oval cocotte1 and cover it with the prepared vegetables and their cooking-liquor4 #adic--,,poularde ,,mireille ,pole the pullet4 ,dish it2 surround it with small timbales of rice with saffron1 alternated with tartlet crusts1 garnished with concassed tomatoes cooked in butter1 and set a fine1 stoned olive on each tartlet4 ,serve a tomato sauce separately4 #adid--,,poularde ,a ,,la ,,montbazon ,stud the pullet with truffles1 and poach it4 ,dish it2 coat it with suprme sauce1 and surround it with poached lamb sweetbreads1 spoon-moulded quenelles of mousseline1 chicken forcemeat1 and grooved mushroom heads1 arranged alternately4 ,serve a suprme sauce separately4 #adie--,,poularde ,a ,,la ,,monte ,,carlo ,poach the pullet4 ,dish it2 coat it with suprme sauce1 and surround it on the one side with quenelles of pink1 mousseline1 chicken forcemeat1 and on the other with a border of fair-sized1 very black truffles4 #adif--,,poularde ,a ,,la ,,montmorency ,lard the pullet with truffles1 and braise it in ,madeira4 ,set it on an oval dish1 and1 at either end of the latter1 place a fine1 decorated quenelle2 on either side of the fowl arrange some artichoke-bottoms1 garnished with asparagus-heads1 cohered with butter4 ,serve separately a half-glaze sauce with ,madeira1 to which the braising-liquor of the pullet has been added4 #adig--,,poularde ,a ,,la ,,nantua ,poach the pullet4 ,dish it2 coat it with a suprme sauce1 finished with crayfish butter1 and surround it with small heaps of quenelles with crayfish butter1 crayfishes' tails1 and slices of truffle4 #adih--,,poularde ,a ,l',,orientale ,stuff the pullet with one lb4 of pilaff rice with saffron1 and poach it4 ,remove its suprmes2 suppress the breast-bones by means of scissors1 without touching the rice1 and coat the latter with ,bchamel sauce coloured with tomato sauce and flavoured with saffron4 ,dish2 reconstruct the sliced suprmes on the rice1 and set between each slice another of chow-chow stewed in butter4 ,cover the pullet with the same sauce as that indicated above1 and surround it with quarters of chow-chow cooked in butter1 or serve this garnish separately4 #adii--,,poularde ,,aux ,,ufs ,d',,or ,pole the pullet without letting it acquire overmuch colour4 ,strain the poling-liquor2 clear it of all grease2 add thereto a little tomato pure1 and thicken it with arrowroot4 ,finish with three oz4 of butter1 the juice of half a lemon1 and a little cayenne4 ,dish the pullet2 surround it with a border of egg-shaped croquettes of egg with truffles1 and send the sauce separately4 #aejj--,,poularde ,a ,,la ,,parisienne ,poach the pullet4 ,dish it2 cover it with ,allemande sauce1 and decorate it on top with slices of truffles and salted tongue cut to the shape of cocks' combs4 ,surround with spoon-moulded quenelles of chicken forcemeat1 half of which should have been combined with chopped truffles1 and the other half with chopped1 salted ox-tongue4 ,arrange the quenelles round the fowl1 alternately1 and border the dish with a thread of pale glaze4 #aeja--,,poularde ,,adelina ,,patti ,stuff the pullet with rice1 prepared after recipe ,no4 #bbef1 and poach it in white1 chicken stock4 ,dish it on a low cushion2 cover it with a suprme sauce1 flavoured with paprika1 and surround it with fair-sized artichoke-bottoms1 each garnished with a fine truffle1 coated with pale meat glaze4 ,serve separately a sauceboat of the same sauce as that already used in coating the pullet4 #aejb--,,poularde ,a ,,la ,,paysanne ,brown the pullet in butter1 and put it into an oval cocotte4 ,around it set a garnish consisting of four oz4 of the red part of a carrot1 three oz4 of onion1 and two oz4 of celery1 all three minced somewhat finely4 ,complete the cooking of the pullet with the vegetables1 sprinkling it often the while with good veal stock4 ,serve the preparation as it stands in the cocotte4 #aejc--,,poularde ,a ,,la ,p,,rigord ,stuff the pullet with one-half lb4 of truffles in the shape of large olives1 cooked in two oz4 of melted pork fat1 and mixed1 while hot1 with one lb4 of fresh1 grated pork fat1 rubbed through a sieve4 ,string the piece1 taking care to close all its openings1 and pole it gently4 ,dish it2 coat it with a very fine half-glaze sauce1 made from the poling-liquor and finished with truffle essence4 #aejd--,,poularde ,,petite ,,mari,e ,poach the pullet in a little white stock1 and surround it 7when setting it to cook7 with six small new onions1 six small carrots1 six small new potatoes1 and one-quarter pint of freshly-shelled peas4 ,set the pullet in a cocotte with the garnish of vegetables1 and coat it with its reduced cooking-liquor1 combined with some excellent suprme sauce4 #aeje--,,poularde ,a ,,la ,,pi,,montaise ,stuff the pullet with two-thirds lb4 of rizotto combined with one-half lb4 of white sliced truffles1 and pole it in the usual way4 ,dish it1 and serve at the same time a thickened chicken gravy to which has been added the reduced poling-liquor4 #aejf--,,poularde ,a ,,la ,,portugaise ,stuff the pullet with three-quarters lb4 of rice1 combined with five oz4 of peeled and concassed tomatoes1 cooked in butter4 ,pole the pullet4 ,dish it2 coat it with a ,portugaise sauce1 combined with the poling-liquor1 and surround it with a garnish of medium-sized tomatoes1 stuffed with rice 8 la ,portugaise40 #aejg--,,poularde ,,princesse ,poach the pullet4 ,dish it1 and coat it with an ,allemande sauce1 flavoured with mushroom essence and finished with two oz4 of asparagus-head butter per pint of sauce4 ,surround it with croustades of ,duchesse potatoes1 rolled in breadcrumbs and melted butter1 fried1 emptied1 then garnished with asparagus-heads cohered with butter1 and each surmounted by a fine slice of truffle4 ,between each croustade set a faggot of very green asparagus-heads4 #aejh--,,poularde ,,princesse ,h,l,,ne ,stuff the pullet with rice prepared after recipe 7,no4 #bbef71 and poach it4 ,dish it2 coat it with suprme sauce1 and surround it with spinach subrics1 cooked at the last moment2 add to this garnish some shavings of white truffles1 barely heated in butter1 and set in a shell placed behind the fowl4 #aeji--,,poularde ,r,,gence ,stuff the pullet with one lb4 of mousseline forcemeat of chicken1 combined with three oz4 of crayfish pure1 and poach it4 ,dish it2 coat it with ,allemande sauce1 flavoured with truffle essence1 and surround it with the following garnish1 arranged in small heaps3--,spoon-moulded quenelles of mousseline1 chicken forcemeat2 white1 curled1 cocks' combs2 slices of raw foie gras1 stamped out with a round cutter1 and tossed in butter2 small1 grooved1 cooked1 and very white mushrooms2 olive-shaped truffles1 and one round quenelle decorated with truffles at either end of the dish4 #aeaj--,,poularde ,,de ,,la ,,reine ,,anne ,pole the pullet4 ,when it is ready1 remove the suprmes and the breast bones1 and fill the carcass with a garnish of macaroni and cream1 combined with foie gras and truffle dice4 ,cover the macaroni with ,mornay sauce2 glaze quickly1 and dish the pullet on a low cushion4 ,surround it with small tartlet crusts garnished with cocks' combs and kidneys1 cohered with ,allemande sauce1 and set a slice of the suprmes on each tartlet4 ,put a silver shell containing a pyramid of truffles behind the fowl4 ,serve an ,allemande sauce1 flavoured with truffle essence1 separately4 #aeaa--,,poularde ,,reine ,,margot ,stuff the pullet with two-thirds lb4 of mousseline forcemeat of chicken1 combined with two oz4 of almond pure1 and poach it4 ,dish it2 coat it with suprme sauce1 finished with a little almond milk1 and surround it with quenelles prepared with pistachio butter and quenelles prepared with crayfish butter1 arranged alternately4 #aeab--,,poularde ,,reine ,,marguerite ,poach the pullet4 ,remove the suprmes and the breast bone1 without touching either the wings or the legs1 and set the carcass1 thus trimmed1 on a low cushion of bread or rice4 ,finely slice the suprmes2 add as many slices of truffle as there are collops of suprmes1 and combine the whole with a souffl preparation with ,parmesan1 which should not be too light4 ,reconstruct the pullet with this preparation2 smooth the surface1 and surround the base of the pullet with a band of paper1 so that it may keep its form4 ,set some thin slices of ,gruyre cheese upon it2 dish it1 and cook it in a moderately hot oven4 #aeac--,,poularde ,,au ,,riz ,poach the pullet4 ,dish it1 and coat it with an ,allemande sauce1 flavoured with chicken essence4 ,surround it with a garnish of rice1 cooked in the pullet's poaching-liquor1 and moulded in small1 buttered1 timbale moulds4 #aead--,,poularde ,,rossini ,pole the pullet4 ,remove the suprmes2 slice them1 and dish them in the form of a crown upon a round dish1 alternating them with collops of foie gras1 tossed in butter4 ,pour a very strong chicken stock finished with truffle essence in their midst4 ,serve1 separately1 a timbale of noodles with butter covered with raw noodles tossed in butter4 #aeae--,,poularde ,,sainte ,,alliance ,heat in butter ten fine truffles seasoned with salt and pepper2 sprinkle them with a glassful of excellent ,madeira1 and leave them to cool thus in a thoroughly sealed utensil4 ,now put these truffles into a fine pullet1 and pole it just in time for it to be sent to the table4 ,when the pullet is ready1 quickly cook as many ortolans1 and toss in butter as many collops of foie gras as there are diners1 and send them to the table at the same time as the pullet1 together with the latter's poling-liquor1 strained and in a sauceboat4 ,the waiter in charge should be ready for it with three assistants at hand1 and he should have a very hot chafer on the sideboard4 ,the moment it arrives he quickly removes the suprmes1 cuts them into slices1 and sets each one of these upon a collop of foie gras1 which assistant ,no4 #a has placed ready on a plate1 together with one of the truffles inserted into the pullet at the start4 ,assistant ,no4 #b1 to whom the plate is handed forthwith1 adds an ortolan and a little juice1 and then assistant ,no4 #c straightway places the plate before the diner4 ,the pullet is thus served very quickly1 and in such wise as to render it a dish of very exceptional gastronomical quality4 ,n4,b4--,the name 8,sainte ,alliance0 which ,i give to this dish 7a name that ,brillat-,savarin employs in his 8,physiology of ,taste0 in order to identify a certain famous toast7 struck me as an admirable title for a preparation in which four such veritable gems of cookery are found united--the suprmes of a fine pullet1 foie gras1 truffles1 and ortolans4 ,this dish was originally served at the ,carlton ,hotel in #aije4 #aeaf--,,poularde ,,santa-,,lucia ,stuff the pullet with truffles1 prepared as for ,no4 #aeae1 and braise it in ,marsala4 ,dish it on a low cushion1 and surround it with small tartlets of ,gnochi 8 la ,romaine10 alternated with collops of foie gras1 tossed in butter4 #aeag--,,poularde ,,sicilienne ,poach the pullet4 ,raise the fillets1 leaving the wing-bones on the carcass2 suppress the breast bones1 and fill the resulting cavity with macaroni1 cohered with the strong liquor of braised beef 8 la ,napolitaine10 and combined with dice of truffles and foie gras1 cocks' combs and kidneys4 ,envelop the piece in pig's caul1 giving the former its natural shape2 sprinkle with raspings and melted butter1 and set in the oven that the pig's caul may cook and colour4 ,dish on a low cushion1 and coat with chicken glaze with butter4 ,surround with tartlet crusts1 each garnished with a slice of the suprmes1 covered with a slice of foie gras tossed in butter1 and surmounted by a slice of truffle4 ,send a chicken glaze with butter separately4 #aeah--,,poularde ,,souffl,e ,poach the pullet4 ,raise the suprmes1 and cut them into thin slices2 suppress the breast-bones by means of scissors1 and stuff the bird with one lb4 two oz4 of mousseline forcemeat of chicken1 combined with one-third lb4 of foie-gras pure4 ,spread this preparation in layers1 and between each of the latter set alternate slices of suprme and truffle4 ,reconstruct the bird exactly2 smooth its surface2 deck it with bits of truffle1 salted tongue1 and boiled white of egg2 place the dish on a deep tray containing a little boiling water1 the steam of which assists the poaching of the preparation1 and poach in a moderate oven4 ,when about to serve1 coat the pullet with ,allemande sauce flavoured with truffle essence4 ,n4,b4--,the use of a bain-marie consisting of a deep pan containing boiling water1 wherein the dish which holds the pullet is placed1 is highly recommended1 but the ideal method of poaching this sort of preparations is by means of a steamer4 #aeai--,,poularde ,,stanley ,stuff the pullet with one-half lb4 of rice1 three oz4 of mushrooms1 and three oz4 of a julienne of truffles4 ,poach it with one lb4 two oz4 of sliced and blanched onions1 seasoned with a pinch of curry4 ,when the pullet is ready1 rub the cooking-liquor and the onions through tammy4 ,add one-third pint of ,velout and one-third pint of cream to this cullis2 reduce to a stiff consistence2 rub once more through tammy1 and finish with one-sixth pint of cream4 #aebj--,,poularde ,,souvaroff ,stuff the pullet with one-half lb4 of foie gras and five oz4 of truffles cut into large dice1 and three-parts pole it4 ,now put it into a cocotte with ten fair-sized truffles stewed in ,madeira for a few minutes in the same saucepan as that in which the pullet was poled4 ,moisten with one-sixth pint of veal stock2 close the cocotte2 seal the cover with a thread of paste1 and complete the cooking in a moderate oven for thirty minutes4 ,serve the fowl as it stands in the cocotte4 #aeba--,,poularde ,,sylvana ,stuff the pullet with one lb4 of mushrooms1 tossed in brown butter1 and half-brown it in the oven4 ,meanwhile put one pint of fresh peas into a saucepan1 together with ten small new onions1 one small lettuce cut julienne-fashion1 and a faggot consisting of parsley stalks1 chervil1 and a sprig of mint4 ,add salt1 sugar1 two oz4 of butter1 and mix the whole up together4 ,moisten with two small tablespoonfuls of water2 cover and half-cook1 taking care to toss from time to time during the operation4 ,when the pullet is half-cooked1 put it into a cocotte lined with a thin layer of paste1 overreaching the edges of the cocotte by about two inches4 ,surround it with a garnish of peas2 cover it with a slice of bacon1 and close the cocotte with its cover4 ,draw the overlapping paste over the latter2 seal it down with some white of egg1 that it may be hermetically closed1 and set in the oven for about forty-five minutes4 ,serve the preparation as it stands in the cocotte4 ,a sauceboat of good chicken gravy may be served separately4 #aebb--,,poularde ,,talleyrand ,pole the pullet2 raise the suprmes1 and cut these into large dice4 ,mix them with an equal quantity of macaroni1 cut short1 and thickened with cream sauce combined with ,parmesan1 and add enough foie gras and truffles1 cut into large dice1 to equal half the weight of the suprmes4 ,suppress the breast-bones2 fill the fowl with the above preparation1 and cover the latter with a layer of mousseline forcemeat1 reconstructing the bird naturally in so doing4 ,deck the surface with a crown of truffle slices2 cover with buttered paper1 and set in the oven 7#a7 to poach the forcemeat1 7#b7 to thoroughly heat the preparation beneath4 ,dish the pullet2 pour a little half-glaze sauce1 flavoured with truffle essence and combined with slices of truffle1 over the dish1 and serve what remains of the sauce separately4 #aebc--,,poularde ,,tosca ,stuff the pullet with rice1 prepared after ,no4 #bbef1 and pole it in short moistening4 ,dish it on a low cushion of fried bread1 and surround it with a garnish of braised1 tuberous fennel-roots4 ,send the pullet's poling liquor separately1 after having reduced and finished it with butter4 #aebd--,,poularde ,,toulousaine ,poach the pullet4 ,dish it2 coat it with ,allemande sauce1 flavoured with mushroom essence1 and surround it with the following garnish1 arranged in heaps3--,quenelles of mousseline chicken forcemeat2 slices of poached1 veal sweetbreads2 cocks' combs and kidneys2 cooked and very white button-mushroom heads1 and slices of truffle4 ,serve an ,allemande sauce1 flavoured with mushroom essence1 separately4 #aebe--,,poularde ,,trianon ,poach the pullet4 ,dish it1 and surround it with quenelles of chicken forcemeat1 stuffed with foie-gras pure4 ,arrange these quenelles in heaps1 and set a nice1 whole truffle between each heap4 ,pierce the pullet with a hatelet1 garnished with one grooved mushroom1 one fair-sized glazed truffle1 and a quenelle decorated with salted tongue4 ,serve a suprme sauce at the same time4 #aebf--,,poularde ,,valencienne ,pole the pullet4 ,dish it1 and surround it with a garnish of rizotto1 combined with ham dice4 ,set a crown of grilled slices of ham upon the rizotto4 ,serve a well-seasoned tomatd suprme sauce separately4 #aebg--,,poularde ,,au ,,vert-,,pr ,poach the pullet4 ,dish it2 coat it with a suprme sauce1 finished with printanier butter 7,no4 #aeg71 in the proportion of two oz4 per pint of sauce2 and surround it with a garnish consisting of peas1 ,french beans1 and asparagus-heads1 cohered with butter4 #aebh--,,poularde ,,vichy ,stuff the pullet with ordinary pilaff rice1 and braise it white4 ,dish it1 coat it with a suprme sauce1 combined with the reduced braising-liquor1 and surround with small tartlet crusts1 garnished with carrots la ,vichy4 #aebi--,,poularde ,,victoria ,stuff the pullet with truffles and foie gras1 and three-parts pole it1 exactly as directed under 8,poularde ,souvaroff40 ,put it into a cocotte with one lb4 of potatoes1 cut into large dice and tossed in butter1 and complete its cooking and that of the potatoes in the oven4 #aecj--,,poularde ,,washington ,stuff the pullet with ten oz4 of green maize1 three-parts cooked1 and combined with one chopped onion cooked in butter and three oz4 of good sausage-meat1 fried in butter for one moment with the onion4 ,braise the pullet1 and glaze it at the last minute4 ,serve separately and at the same time a timbale of maize with cream4 #aeca--;,,chapon ,,fin ,,aux ,,perles ,,du ,p,,rigord ,stuff the capon with fine truffles1 and envelop it in very thin slices of cushion of veal4 ,braise it with best liqueur-brandy4 ,dish and serve separately 7#a7 the braising liquor in a sauceboat2 7#b7 a timbale of cardoons with gravy4 #aecb--,,poulets ,,saut,s ,as ,i pointed out at the beginning of ,part ,v4 of this chapter1 the chickens best suited to the saut treatment are those termed 8 la ,reine02 they should be of medium size1 very fleshy1 and tender4 ,in an extreme case1 small pullets or large chickens might be used1 but neither of these are so eminently suited to the procedure in question as chickens 8 la ,reine40 ,the fowl which is to be sautd should be cut up thus3 after having emptied1 singed1 and thoroughly cleaned it2 cut off its legs--quite a simple matter1 since all that is necessary is the disjunction of the thigh-bones1 after having cut the skin4 ,cut off the claws just below the joint of the tibia1 and pare the spurs4 ,now cut the tibia above the joint1 and remove the thigh-bone4 ,cut the pinions at the first joint2 remove the wings1 after having cut round a portion of the breast in such wise that each wing holds one half of it2 finally detach the centrepiece or breast-bone1 which should be left whole if the fowl be small and cut into two if it be otherwise4 ,the carcass thus remains4 ,cut it into two1 and trim each piece on both sides4 ,before setting them to cook1 moderately season the pieces of fowl with salt and pepper4 ,whatever the demands of a particular recipe may be1 the preparatory principle of sautd chickens is always as follows3-- ,take a sautpan just large enough to hold the pieces of fowl1 and heat therein two oz4 of clarified butter2 or1 according to circumstances1 half butter and half good oil4 ,when the selected fat is quite hot1 insert the pieces of fowl2 let them colour quickly1 and turn them over from time to time1 that they may do so evenly4 ,now cover the utensil1 and put it in a sufficiently hot oven to ensure the complete cooking of the fowl4 ,some tender pieces1 such as the wings and the breast1 should be withdrawn after a few minutes have elapsed1 and kept warm2 but the legs1 the meat of which is firmer and thicker1 should cook seven or eight minutes more at least4 ,when all the pieces are cooked1 withdraw them2 drain away their butter1 and swill the sautpan with the prescribed liquor1 which is either some kind of wine1 mushroom cooking-liquor1 or chicken stock1 c4 ,this swilling forms1 as ,i have already pointed out1 an essential part of the procedure1 inasmuch as its object is to dissolve those portions of solidified gravy which adhere to the bottom of the sautpan4 ,reduce the swilling-liquor to half1 and add thereto the sauce given in the recipe4 ,put the pieces of carcass1 the claws1 the pinions and the legs into this sauce1 and simmer for a few minutes4 ,the other pieces1 i4e41 the wings and breast1 are then added1 but when the sauce is sufficiently reduced1 it must stop boiling4 ,when the pieces are completely cooked1 it is obviously unnecessary for the sauce to boil1 since the former would only be hardened thereby4 ,a few minutes before serving1 put the pieces into a deep entre dish 7fitted with a cover7 in the following order3--,the pieces of carcass1 the claws and the pinions on the bottom of the dish1 upon these the legs and the breast1 and1 last of all1 the wings4 ,the sauce is then finished according to the directions of the recipe1 and is poured over the pieces of fowl4 ,some chickens are prepared without colouration--that is to say1 the pieces are merely stiffened in butter without browning1 and their cooking is completed in the oven as above4 ,in this case the swilling-liquor is invariably white1 as also the supplementary sauces1 and the latter are finished with cream4 #aecc--,,poulet ,,saut ,,archiduc ,fry the pieces of fowl without colouration1 i4e41 merely stiffen them4 ,add four oz4 of onions1 previously cooked in butter1 and complete the cooking of the onions and the fowl together4 ,withdraw the pieces2 dish them2 cover the dish1 and keep it hot4 ,moisten the onions with a small glassful of liqueur brandy2 reduce the latter2 add thereto one-sixth pint of cream and one-sixth pint of velout1 and rub through tammy4 ,reduce this sauce to a stiff consistence2 finish it1 away from the fire1 with one and one-half oz4 of butter1 the juice of the quarter of a lemon1 and a tablespoonful of ,madeira1 and pour it over the fowl4 ,set about ten slices of truffle on the latter1 and serve4 #aecd--,,poulet ,,saut ,,arl,,sienne ,saut the chicken in oil1 and withdraw the pieces4 ,swill with one-quarter pint of white wine2 add a piece of crushed garlic as large as a pea1 one-sixth pint of tomatd half-glaze sauce1 and reduce by a third4 ,dish the chicken1 and surround with alternate heaps of onion and egg-plant roundels1 seasoned1 dredged1 and fried in oil1 and concassed tomatoes cooked in butter4 #aece--,,poulet ,,saut ,,armagnac ,cook the pieces of chicken in butter without colouration2 add thereto three and one-half oz4 of raw slices of truffle1 and dish in a shallow cocotte4 ,swill with a small glassful of old liqueur brandy2 add a few drops of lemon juice and one-sixth pint of cream2 heat2 finish this sauce1 away from the fire1 with two oz4 of crayfish butter1 and pour it over the fowl4 ,serve in the cocotte4 #aecf--,,poulet ,,saut ,d',,artois ,saut the chicken in butter1 and dish the pieces4 ,swill with three tablespoonfuls of ,madeira1 and add one-seventh pint of light1 pale meat glaze1 four small quartered artichoke-bottoms1 tossed in butter1 ten carrots shaped like olives1 cooked in consomm and glazed1 and eight small onions cooked in butter4 ,finish with one and one-half oz4 of butter and a pinch of chopped chives1 and pour this sauce over the pieces of fowl4 #aecg--,,poulet ,,saut ,,beaulieu ,saut the chicken in butter1 and add to it five oz4 of new potatoes 7the size of hazel-nuts7 and the same quantity of small quartered artichoke-bottoms1 cooked in butter beforehand with the potatoes4 ,keep the whole in the oven1 under cover1 for ten minutes4 ,set the pieces of fowl1 the potatoes and the artichoke-bottoms in an earthenware saucepan1 and add twelve black olives4 ,swill the saucepan with a few tablespoonfuls of white wine and a little lemon juice2 complete with a tablespoonful of veal stock1 and pour into the cocotte4 ,simmer for five minutes1 in the utensil1 and serve the preparation as it stands4 #aech--,,poulet ,,saut ,,bordelaise ,saut the chicken in butter1 and dish it4 ,surround it with small quartered artichoke-bottoms stewed in butter2 sliced potatoes cooked in butter1 and roundels of fried onions1 arranged in small heaps1 with a small tuft of fried parsley between each heap4 ,swill the saucepan with a few tablespoonfuls of chicken gravy1 and sprinkle the fowl with the latter4 #aeci--,,poulet ,,saut ,,boivin ,fry the chicken in butter and add twelve small onions2 three quartered artichokes1 small and very tender2 twenty-four small potatoes of the size of hazel-nuts4 ,cover and cook the whole together1 in the oven4 ,dish the chicken with the onions and potatoes over it1 and surround it with the artichokes4 ,swill the saucepan with two tablespoonfuls of consomm2 add three tablespoonfuls of pale glaze1 a few drops of lemon juice1 and one and one-half oz4 of butter2 and pour this sauce over the chicken4 #aedj--,,poulet ,,saut ,,bretonne ,stiffen the pieces without colouring them1 and add thereto three oz4 of the white of a leek and the half of an onion1 both sliced and stewed in butter beforehand4 ,cover and set in the oven4 ,about five minutes before the fowl is quite cooked1 add three oz4 of mushrooms1 minced raw and tossed in butter4 ,dish the pullet1 add one-sixth pint of suprme sauce and as much cream to the vegetables2 reduce to half1 and pour the sauce and the vegetables over the chicken4 #aeda--,,poulet ,,saut ,,aux ,c,,pes ,saut the chicken in oil4 ,when it is cooked1 drain away the oil1 dish it2 heat three chopped shallots in the sautpan2 swill with one-quarter pint of white wine2 reduce1 and complete with one and one-half oz4 of butter4 ,pour this sauce over the chicken1 and surround the latter with eight oz4 of cpes1 sautd la ,bordelaise4 ,sprinkle a pinch of chopped parsley over the chicken4 #aedb--,,poulet ,,saut ,,champeaux ,saut the chicken in butter2 dish it1 and surround it with small onions and potatoes 7the size of hazel-nuts71 both cooked in butter beforehand4 ,swill with a little white wine2 add one-sixth pint of veal gravy and one tablespoonful of meat glaze2 reduce2 finish with one and one-half oz4 of butter2 and pour this sauce over the chicken4 #aedc--,,poulet ,,saut ,,chasseur ,saut the chicken in equal quantities of butter and oil1 and dish it4 ,swill the saucepan with a few tablespoonfuls of white wine1 and reduce2 add one-quarter1 pint of ,chasseur ,sauce ,escoffier2 heat2 pour over the chicken1 and sprinkle the latter with a pinch of concassed parsley4 #aedd--,,poulet ,,saut ,,cynthia ,saut the chicken in butter and dish it4 ,swill the saucepan with a glass of dry champagne2 reduce to half2 add one tablespoonful of light poultry glaze2 finish with two and one-half oz4 of butter1 the juice of half a lemon1 and one tablespoonful of dry curaao2 pour this sauce over the chicken4 ,surround the latter with three oz4 of grapes1 cleared of all skin and pips1 and ten sections of an orange1 peeled in suchwise that the pulp of the fruit is raw4 #aede--,,poulet ,,saut ,,demidoff ,colour the chicken in butter2 add the vegetable garnish given for 8,poularde la ,demidoff0 7#adfd71 and put the two to stew in the oven4 ,about ten minutes before the cooking is completed1 add two oz4 of truffles1 cut to the shape of crescents like the carrots and turnips1 and three tablespoonfuls of good veal stock4 ,dish the pieces of chicken1 and cover them with the garnish4 #aedf--,,poulet ,,saut ,a ,,la ,,doria ,colour the pieces of chicken in oil and butter2 add thereto one-half lb4 of cucumber cut to the shape of garlic cloves2 and complete the cooking by stewing in the oven4 ,dish the chicken with the cucumber upon it4 ,swill the saucepan with one tablespoonful of veal gravy and a few drops of lemon juice2 and sprinkle the chicken and its garnish with this swilling-liquor1 to which add one and one-half oz4 of brown butter4 #aedg--,,poulet ,,saut ,a ,,la ,,durand ,dredge the seasoned pieces of chicken1 and toss them in oil4 ,dish them in the form of a crown2 garnish their midst with a fine heap of roundels of fried onion2 and1 in the centre of the latter1 set a cone1 made from a very thin slice of ham and filled with concassed tomatoes cooked in butter4 #aedh--,,poulet ,,saut ,a ,l',,gyptienne ,colour the pieces of chicken in oil4 ,toss in oil1 together1 three oz4 of onion1 and two oz4 of mushrooms1 sliced2 and six oz4 of raw ham1 cut into dice4 ,set the pieces of chicken in a cocotte1 alternating them with the garnish1 which should have been well-drained2 cover with two tomatoes1 cut into thick slices2 cover the cocotte1 and complete the cooking in the oven for twenty minutes4 ,when about to serve1 sprinkle with a tablespoonful of veal stock4 #aedi--,,poulet ,,saut ,a ,l',,espagnole ,saut the chicken in oil4 ,drain the latter away1 and add one-half lb4 of pilaff rice1 combined with one and one-half oz4 of capsicums in dice2 three oz4 of large green peas1 cooked l'anglaise1 and two sliced and poached sausages4 ,cover the sautpan1 and set the whole to stew in the oven for ten minutes4 ,dish the chicken2 cover it with the garnish1 and surround it with six small grilled tomatoes4 #aeej--,,poulet ,,saut ,a ,l',,estragon ,toss the chicken in butter1 and dish it4 ,swill the sautpan with one-sixth pint of white wine2 reduce to half2 add one-sixth pint of gravy in which tarragon has been infused1 and thicken with arrowroot4 ,pour this sauce over the chicken1 and decorate its wings with sprays of parboiled tarragon leaves4 #aeea--,,poulet ,,saut ,,fedora ,saut the chicken in butter1 without colouration1 with four oz4 of raw1 sliced truffles2 and dish4 ,swill with one-sixth pint of cream2 add three tablespoonfuls of ,bchamel sauce1 and reduce to half4 ,finish1 away from the fire1 with one and one-half oz4 of crayfish butter1 a few drops of lemon juice1 and a little cayenne2 add four oz4 of parboiled asparagus-heads to this sauce1 and pour it over the chicken4 ,or1 after having cohered them with butter1 the asparagus-heads may be arranged in heaps round the fowl4 #aeeb--,,poulet ,,saut ,,au ,,fenouil ,saut the chicken in butter1 without colouration2 swill with cream2 add three quartered tuberose fennels1 trimmed to the shape of garlic cloves and parboiled1 and complete the cooking of the fennels and the chicken1 together4 ,set the pieces of fennel in the form of a crown on a special earthenware dish1 and put the chicken in their midst1 placing the pieces side by side4 ,coat with ,mornay sauce1 flavoured with chicken essence1 and set to glaze4 #aeec--,,poulet ,,saut ,a ,,la ,,fermi,,re ,slice three oz4 of the red part of a carrot1 the same quantity of turnip1 two oz4 of celery1 and half an onion4 ,season with a little salt and sugar1 and half-stew in butter4 ,brown the pieces of chicken in butter2 put them in the cocotte with the garnish of vegetables2 add thereto two and one-half oz4 of ham cut into dice1 and complete the cooking of both the chicken and the vegetables1 in the oven4 ,when about to serve1 sprinkle with four or five tablespoonfuls of veal stock4 #aeed--,,poulet ,,saut ,,aux ,,fines ,,herbes ,saut the chicken in butter1 and two minutes before dishing it1 sprinkle it with one-half oz4 of chopped shallots4 ,swill the sautpan with one-sixth pint of white wine2 reduce2 add three tablespoonfuls of strong1 veal gravy and as much half-glaze sauce2 and finish the sauce1 away from the fire1 with one and one-half oz4 of butter and a coffeespoonful of chopped parsley1 chervil1 and tarragon4 ,pour it over the chicken4 #aeee--,,poulet ,,saut ,,foresti,,re ,saut the chicken in butter2 sprinkle it with a tablespoonful of chopped shallots2 add five oz4 of quartered morels2 stew in the oven for ten minutes1 and dish the chicken4 ,swill with white wine2 add one-sixth pint of veal stock2 reduce1 and pour over the chicken with the morels4 ,surround with four small heaps of potatoes1 cut into large dice and tossed in butter2 put a rectangle of frizzled bacon between each heap1 and sprinkle a pinch of chopped parsley over the chicken4 #aeef--,,poulet ,,saut ,,gabrielle ,saut the chicken in butter1 without colouration1 and dish it4 ,swill with one-eighth pint of mushroom cooking-liquor2 add three tablespoonfuls of ,bchamel sauce1 and three tablespoonfuls of cream2 reduce1 and finish the sauce1 away from the fire1 with one and one-half oz4 of butter4 ,pour this sauce over the chicken2 sprinkle on it some very black truffle1 cut julienne-fashion1 and surround it with little leaves of puff-paste1 baked white4 #aeeg--,,poulet ,,saut ,,georgina ,saut the pullet in butter with twelve small new onions and a small faggot1 containing a sprig of fennel4 ,dish the chicken4 ,swill with three tablespoonfuls of mushroom cooking-liquor and as much ,rhine wine2 add one-fifth pint of cream2 twelve mushroom-heads1 sliced2 and reduce the cream to half4 ,complete with a pinch of chopped chervil and tarragon1 and pour over the chicken4 #aeeh--,,poulet ,,saut ,,hongroise ,prepare a sufficient quantity of pilaff rice1 combined with concassed tomatoes1 to make a border4 ,saut the chicken in butter1 without colouration1 with a chopped half-onion and a little paprika4 ,when the onion is slightly coloured1 add three peeled and quartered tomatoes1 and complete the cooking of the whole4 ,mould the rice to form a border1 and set the chicken in the middle4 ,add one-sixth pint of cream to the tomatoes2 reduce to half2 rub through tammy2 heat this sauce1 and pour it over the chicken4 #aeei--,,poulet ,,saut ,a ,l',,indienne ,,ou ,,currie ,,de ,,poulet ,cut the chicken into small pieces1 and fry them in oil with a sliced onion and a large pinch of curry4 ,swill with one-sixth pint of cocoanut milk or1 failing this1 almond milk2 add one-third pint of velout1 and complete the cooking of the chicken while reducing the sauce to half4 ,set in a deep dish1 and serve a timbale of rice l',indienne separately4 #aefj--,,poulet ,,saut ,,japonaise ,fry the chicken in butter2 add one lb4 of cleaned and parboiled stachys and complete the cooking of the whole1 chicken and stachys1 in the oven4 ,dish the chicken with the stachys upon it4 ,swill with one-sixth pint of slightly thickened veal stock2 complete1 away from the fire1 with one and one-half oz4 of butter1 and pour this over the chicken4 #aefa--,,poulet ,,saut ,,jurassienne ,saut the chicken in butter and1 when it is ready1 add to it one-half lb4 of blanched breast of fresh pork1 cut into strips and well fried in butter4 ,drain away three-quarters of the chicken's grease2 swill with one-sixth pint of light half-glaze sauce1 and dish the chicken4 ,complete the sauce with a pinch of chopped chives1 and pour it over the chicken with the strips of bacon4 #aefb--,,poulet ,,saut ,,lathuile ,heat three oz4 of butter in a sautpan1 just large enough to hold the chicken and its garnish4 ,set the pieces of chicken in this butter1 together with one-half lb4 of potatoes and five oz4 of raw artichoke-bottoms1 both cut into fair-sized dice4 ,when the chicken and the vegetables are coloured underneath1 turn the whole over at one stroke and complete the cooking on the other side2 sprinkle the chicken with three tablespoonfuls of meat glaze and a pinch of chopped parsley containing a mite of crushed garlic1 and set the chicken and the garnish on a dish1 after the manner of 8,pommes ,anna40 ,pour two and one-half oz4 of nut-brown butter over the whole1 and surround with roundels of seasoned onions1 dredged and fried in oil1 and very green1 fried parsley1 arranged in alternate heaps4 #aefc--,,poulet ,,saut ,,lyonnaise ,saut the chicken in butter and1 when it is half-cooked1 add three fair-sized onions1 finely sliced1 tossed in butter and slightly coloured4 ,complete the cooking of the chicken and the onions together1 and dish the former4 ,swill with one-sixth pint of veal gravy2 reduce2 pour this liquor and the onions over the chicken1 and sprinkle the whole with a pinch of chopped parsley4 #aefd--,,poulet ,,saut ,,marengo ,saut the chicken in oil4 ,swill the sautpan with white wine2 add two peeled and concassed tomatoes1 or one and one-half tablespoonfuls of tomato pure1 a mite of crushed garlic1 ten small mushrooms1 and ten slices of truffle4 ,dish the chicken2 cover it with sauce and garnish2 surround it with heart-shaped crotons1 fried in butter2 small1 fried eggs1 and trussed crayfish cooked in court-bouillon1 and sprinkle the whole with a pinch of concassed parsley4 #aefe--,,poulet ,,saut ,,maryland ,season the pieces of chicken2 dip them in butter2 roll them in bread-crumbs1 and cook them in clarified butter4 ,dish1 placing a slice of grilled bacon between each piece of chicken2 surround with small1 fried galettes of maize flour1 and fried slices of banana4 ,serve a horse-radish sauce with cream1 separately4 #aeff--,,poulet ,,saut ,,marseillaise ,saut the chicken in oil1 and1 when it is half-cooked1 add thereto two crushed cloves of garlic2 three oz4 of ciseled1 green capsicums1 and the same weight of quartered tomatoes--all three tossed in oil4 ,when the chicken is cooked1 drain away the oil2 swill the pan with one-sixth pint of white wine and a few drops of lemon juice1 and reduce almost entirely4 ,dish the chicken2 cover it with the garnish1 and sprinkle with a pinch of concassed parsley4 #aefg--,,poulet ,,saut ,,mexicaine ,saut the chicken in oil2 swill the sautpan with a few tablespoonfuls of white wine2 reduce1 and add one-sixth pint of tomatd veal gravy4 ,dish the chicken2 pour the sauce over it1 and surround it with grilled capsicums and mushrooms1 garnished with concassed tomatoes cooked in butter4 #aefh--,,poulet ,,saut ,,mireille ,saut the chicken in oil and add to it1 when half-cooked1 one chopped onion1 four concassed tomatoes1 and one pimento cut into dice4 ,ten minutes before serving1 flavour with a small piece of crushed garlic4 ,dish the chicken2 pour the juice of the tomatoes into the sautpan2 reduce to half1 and strain over the chicken4 ,serve a timbale of rice1 flavoured with saffron1 separately4 #aefi--,,poulet ,,saut ,,aux ,,morilles ,colour the chicken in butter and three-parts cook it2 add to it two-thirds lb4 of morels1 stewed in butter1 and complete the cooking of the chicken1 under cover1 in the oven4 ,dish the chicken with the morels upon it2 swill the sautpan with a tablespoonful of brandy2 add thereto the juice of the morels1 two tablespoonfuls of meat glaze1 and one and one-half oz4 of butter1 and pour this sauce over the chicken4 #aegj--,,poulet ,,saut ,,normande ,half-saut the chicken in butter1 and set the pieces in a cocotte with one lb4 of peeled and sliced russet apples4 ,swill with a small glassful of liqueur cider2 put this liquor in the cocotte2 cover1 and set in the oven1 that the chicken may be completely cooked and the apples as well4 ,serve the preparation1 as it stands1 in the cocotte4 #aega--,,poulet ,,saut ,,parmentier ,brown the chicken in butter1 and add one lb4 of potatoes1 raised by means of an oval spoon-cutter1 or cut into large dice1 and already slightly frizzled in butter4 ,complete the cooking in the oven1 and dish the chicken with the potatoes arranged in heaps all round4 ,swill with a few tablespoonfuls of white wine2 add to it a tablespoonful of veal gravy2 pour this over the chicken1 and sprinkle the latter with a pinch of chopped parsley4 #aegb--,,poulet ,,saut ,,pi,,montaise ,saut the chicken in butter and dish it4 ,swill with a few tablespoonfuls of white wine2 add thereto a tablespoonful of melted pale meat glaze1 and pour this over the chicken4 ,sprinkle it at the last moment with two oz4 of nut-brown butter1 and finally with chopped parsley1 and serve a timbale of rizotto with white truffles separately4 #aegc--,,poulet ,,saut ,,portugaise ,saut the chicken in butter and oil1 and dish it4 ,drain away a portion of the butter used in the cooking1 add to the remainder a mite of crushed garlic and a chopped half-onion2 and1 when the latter is fried1 add four oz4 of peeled and concassed tomatoes1 two oz4 of sliced mushrooms1 a few drops of white wine1 and a pinch of concassed parsley4 ,complete the cooking of the whole1 taking care to reduce all moisture4 ,cover the chicken with its garnish1 and surround it with half-tomatoes or tomatoes stuffed with rice4 #aegd--,,poulet ,,saut ,,proven,,ale ,saut the chicken in oil and dish it4 ,swill with white wine and add thereto a mite of crushed garlic1 three oz4 of concassed tomatoes1 four anchovy fillets cut into dice1 twelve black olives stoned and parboiled1 and a pinch of chopped sweet basil4 ,leave the whole to simmer for five minutes1 and cover the chicken with it4 #aege--,,poulet ,,saut ,,stanley ,colour the chicken in butter1 and complete its cooking under cover with one-half lb4 of minced onions4 ,dish it in a flat1 earthenware cocotte1 setting a heap of mushrooms on either side of it2 add one-third pint of cream to the onions2 simmer for ten minutes2 rub through tammy1 and reduce4 ,finish this sauce with one oz4 of butter1 a little curry1 and pour it over the chicken4 ,set ten slices of truffle on the latter4 #aegf--,,poulet ,,saut ,,aux ,,truffes ,half-saut the chicken in butter2 add six oz4 of raw truffles1 cut into slices1 and complete the cooking under cover4 ,dish2 swill with a few tablespoonfuls of ,madeira2 reduce2 add three tablespoonfuls of half-glaze sauce2 finish with one and one-half oz4 of butter1 and pour this sauce over the chicken4 #aegg--,,poulet ,,saut ,,van ,,dyck ,cook the chicken in butter without letting it brown2 swill with one-sixth pint of cream2 add one-sixth pint of suprme sauce1 and reduce by a third4 ,mix one-half lb4 of young parboiled hop-sprouts to the sauce2 simmer for two minutes1 and pour over the chicken1 which should be dished in a cocotte4 #aegh--,,poulet ,,saut ,,vichy ,colour the chicken in butter2 add one-half lb4 of half-cooked carrots la ,vichy 7,no4 #bjfa7 to it1 and complete the cooking of the chicken and the carrots under cover in the oven4 ,swill with a few tablespoonfuls of veal stock2 dish the pullet1 and cover it with the garnish of carrots4 #aegi--,,poulet ,,saut ,,verdi ,prepare a border of rizotto la ,pimontaise4 ,saut the chicken in butter2 set it in the centre of the border1 and on the latter arrange a crown of slices of foie gras1 tossed in butter1 alternated with slices of truffle1 resting against the chicken4 ,swill with ,asti wine2 reduce2 add three tablespoonfuls of veal stock and one and one-half oz4 of butter1 and pour this sauce over the pieces of chicken4 #aehj--;,,filets #aeha--,,supr,,mes #aehb--;,c,,telettes #aehc--;,,ailerons ,,of ,,chicken ,the terms 8,fillet0 and 8,suprme0 are synonymous1 and either one or the other may be used for variety to express the same thing on a menu4 ,they are names given to the breast of the fowl1 divided into two along the sternum1 and cleared of all skin4 ,each fillet or suprme comprises the large and the minion fillets4 ,when suprmes are taken from a small chicken1 the minion fillets are not removed2 if the chicken be an ordinary one or a pullet1 the minion fillets are removed1 cleared of all tendons1 and twisted into rings or crescents1 after having been contised with slices of truffle that are half-inserted into the little incisions1 made at regular intervals in the meat with the point of a knife4 ,prepared in this way1 these fillets are generally included in the garnish of the suprmes4 ,chicken ailerons and cutlets 7the latter must not be mistaken for those prepared from cooked meat and which are only a kind of croquette7 are suprmes to which the humerus-bone of the wing is left adhering4 ,cutlets are always cut from such fowls as chickens la ,reine1 or very fleshy1 spring chickens4 ,the same rule applies to suprmes3 though1 sometimes1 the latter are cut from pullets4 ,but1 in that case1 as they would be too large1 they are cut into three or four very regular pieces1 which are slightly flattened1 and trimmed to the shape of hearts or ovals2 except when they have to be stuffed4 ,in the latter case1 they are opened in the thickness1 by means of the point of a small knife1 to form sacks2 and1 in the resulting interstice the selected stuffing is inserted1 with the help of a piping-bag fitted with a little1 even pipe1 and in a sufficient quantity to fill out the suprmes well4 ,suprmes and cutlets are always cooked without liquor1 or almost so2 for should any moistening liquid even approach the boil1 it would immediately harden them4 ,if they be desired poached1 it would be best to cook the whole fowl1 and cut them from the latter when it is cooked4 ,this is how they are prepared1 according as to whether they be required colourless or sautd2 though the brown method of preparing them is applied more particularly to cutlets4 ,cutlets or suprmes sautd3 ,season them with salt2 roll them in flour2 set them in a vegetable pan containing some very hot clarified butter1 and quickly gild them on both sides4 ,these pieces of fowl are so tender that they are cooked and gilded at the same moment of time4 ,cutlets or suprmes prepared without colouration3 ,season them1 and set them in a vegetable-pan1 containing some fresh1 melted1 unclarified butter4 ,roll the suprmes in this butter2 add a few drops of lemon juice2 thoroughly seal the vegetable-pan1 and put it in a very hot oven4 ,a few minutes suffice for the poaching of the suprmes1 which are known to be ready when they seem resilient to the touch1 and are perfectly white4 ,important ,remarks3 ,chicken ,suprmes or cutlets should never be allowed to wait1 lest they harden4 ,they should be cooked quickly1 at the last moment2 dished and served immediately4 ,the shortest wait is enough to spoil them1 and to make an insipid and dry preparation of what should be an exquisite dish4 ,n4,b4--,the recipes given hereafter for suprmes may of course be applied to fillets1 cutlets1 ailerons1 blanc de poulet1 c4 #aehd--,,supr,,mes ,,de ,,volaille ,,agn,s ,,sorel ,line some oval buttered tartlet-moulds with mousseline forcemeat4 ,upon the latter1 put some raw1 sliced mushrooms1 tossed in butter2 cover with forcemeat so as to fill the mould1 and poach in the bain-marie4 ,turn out in a circle on a round dish2 put a poached suprme on each tartlet2 coat with ,allemande sauce2 deck with a truffle girt by a ring of very red tongue1 and surround the suprme with a thread of pale1 meat glaze4 #aehe--,,supr,,mes ,,de ,,volaille ,,alexandra ,poach the suprmes dry4 ,dish them with a few slices of truffle set upon them2 coat them with ,mornay sauce1 flavoured with chicken essence1 and glaze quickly4 ,surround with small heaps of asparagus-heads1 cohered with butter4 #aehf--,,supr,,mes ,,de ,,volaille ,,ambassadrice ,poach the suprmes dry4 ,dish them2 coat them with suprme sauce1 and surround them with lamb sweetbreads1 studded with truffles and cooked without colouration1 alternated with faggots of asparagus-heads4 #aehg--,,supr,,mes ,,de ,,volaille ,,arl,,sienne ,season and dredge the suprmes1 and toss them in clarified butter4 ,meanwhile1 fry in oil some egg-plant roundels and some seasoned and dredged roundels of onion4 ,also prepare a garnish of tomatoes tossed in oil4 ,dish the egg-plant roundels in a circle on a round dish2 set the suprmes thereon1 and garnish the latter with the tossed tomatoes and the fried onions1 set in small heaps upon them4 ,serve a delicate1 tomatd half-glaze sauce separately4 #aehh--,,supr,,mes ,,de ,,volaille ,,boistelle ,cut the suprmes into heart shapes1 and stuff them with mousseline forcemeat combined with half its bulk of mashed raw mushrooms4 ,put the suprmes in a buttered vegetable-pan1 with two-thirds lb4 of peeled1 minced1 raw mushrooms2 season with salt1 white pepper and lemon juice1 and set to poach slowly in a moderate oven4 ,dish in the form of a crown1 in a timbale1 with the mushrooms in the centre4 ,add to the liquor1 which should only consist of the moisture of the mushrooms1 two and one-half oz4 of butter and a few drops of lemon juice2 pour this sauce over the suprmes1 and complete with a pinch of chopped parsley4 #aehi--,,supr,,mes ,,de ,,volaille ,,aux ,,champignons1 ,a ,,blanc ,poach the suprmes in a little mushroom cooking-liquor4 ,dish them in the form of a crown1 with some fine very white cooked mushroom-heads4 ,coat them moderately with ,allemande sauce1 combined with the cooking-liquor of the suprmes4 ,serve what remains of the sauce separately4 #aeij--,,supr,,mes ,,de ,,volaille ,,aux ,,champignons1 ,a ,,brun ,cook the suprmes in clarified butter1 as already described4 ,dish them2 surround them with mushrooms1 minced raw and tossed in butter1 and coat them with a light mushroom sauce4 #aeia--,,supr,,mes ,,de ,,volaille ,,chimay ,cook the suprmes in clarified butter4 ,dish them2 garnish them with tossed morels and asparagus-heads1 cohered with butter1 and surround with a thread of good thickened gravy4 #aeib--,,supr,,mes ,,de ,,volaille ,,cussy ,collop the suprmes2 slightly flatten each collop2 trim them round1 dredge them1 and toss them in butter4 ,set each collop of suprme upon an artichoke-bottom about equal in size to the former2 put a thick slice of glazed truffle on each collop1 and a very white cock's kidney upon each slice of truffle4 ,serve a thickened gravy separately4 #aeic--,,supr,,mes ,,de ,,volaille ,,doria ,season and dredge the suprmes1 and toss them quickly in clarified butter4 ,dish them and surround them with pieces of cucumber1 shaped like garlic cloves and cooked in butter4 ,when about to serve1 sprinkle them with a little nut-brown butter1 and a few drops of lemon juice4 #aeid--,,supr,,mes ,,de ,,volaille ,,dreux ,make some incisions1 at short intervals1 in the suprmes1 and half-insert into these1 alternate roundels of truffle and salted tongue4 ,poach them dry4 ,dish2 surround with a garnish of cocks' combs and kidneys1 and slices of truffle1 and pour a moderate quantity of ,allemande sauce over this garnish4 #aeie--,,supr,,mes ,,de ,,volaille ,,carlate ,incise the suprmes as above2 but garnish them only with roundels of tongue4 ,poach them dry1 and set them on oval1 flat quenelles of mousseline forcemeat1 sprinkled with very red chopped tongue4 ,coat with clear suprme sauce1 that the red of the tongue may be seen4 #aeif--,,supr,,mes ,,de ,,volaille ,,cossaise ,poach the suprmes4 ,dish them2 coat them with cossaise sauce1 and surround them with small heaps of ,french beans1 cohered with butter4 #aeig--,,supr,,mes ,,de ,,volaille ,,favorite ,saut the suprmes in clarified butter4 ,dish them in a crown1 on tossed slices of foie gras1 with three slices of truffle on each suprme4 ,in their midst set a heap of asparagus-heads1 cohered with butter1 and serve1 separately1 a sauceboat of light meat-glaze1 buttered4 #aeih--,,supr,,mes ,,de ,,volaille ,,financi,,re ,saut the suprmes in clarified butter4 ,dish them in the form of a crown1 upon fried crotons of the same size2 in their midst arrange a garnish la financire 7,no4 #adgd71 and coat the suprmes and their garnish with financire sauce4 #aeii--,,supr,,mes ,,de ,,volaille ,,aux ,,fonds ,d',,artichauts ,saut the suprmes in clarified butter4 ,dish them with a garnish of raw artichoke-bottoms1 sliced1 tossed in butter1 and sprinkled with fine herbs4 ,sprinkle a few drops of nut-brown butter over the suprmes1 and serve a thickened gravy separately4 #afjj--,,supr,,mes ,,de ,,volaille ,,georgette ,prepare as many 8pommes ,georgette0 as there are suprmes1 and take care to choose potatoes of the same size as the suprmes4 ,poach the suprmes4 ,set one on each potato1 with a fine slice of truffle in the middle1 and arrange in the form of a crown on a round dish4 #afja--,,supr,,mes ,,de ,,volaille ,,henri ,,iv4 ,collop the suprmes2 slightly flatten the collops1 and trim them round4 ,season and dredge them2 saut them in clarified butter1 and set each collop on an artichoke bottom1 slightly garnished with buttered meat-glaze4 ,serve a ,barnaise sauce separately4 #afjb--,,supr,,mes ,,de ,,volaille ,,hongroise ,prepare some pilaff rice1 combined with concassed tomatoes1 and dish it in a shallow timbale4 ,season the suprmes with paprika2 toss them in clarified butter1 and set them in a timbale1 upon the pilaff rice4 ,swill the vegetable-pan with a few tablespoonfuls of cream2 add the necessary quantity of ,hongroise sauce1 and coat the suprmes with this sauce4 #afjc--,,supr,,mes ,,de ,,volaille ,a ,l',,indienne ,saut the suprmes in butter1 and put them for a few minutes in a curry sauce l',indienne1 but without letting the latter boil4 ,dish the suprmes in a timbale with the curry sauce4 ,serve a timbale of rice l',indienne1 separately4 #afjd--,,supr,,mes ,,de ,,volaille ,,jardini,,re ,saut the suprmes in butter4 ,dish and surround with small heaps of vegetables1 arranged very neatly1 as explained in the case of the ,jardinire garnish4 ,sprinkle the suprmes with a few drops of nut-brown butter1 just before serving4 #afje--,,supr,,mes ,,de ,,volaille ,,judic ,cut the suprmes into heart shapes2 season them1 and poach them dry4 ,dish them in a crown1 upon little braised lettuces2 and set a slice of truffle and a cock's kidney upon each heart of suprme4 ,coat slightly with thickened gravy4 #afjf--,,supr,,mes ,,de ,,volaille ,,mar,,chale ,it is the rule that all preparations termed 8 la ,marchale0 should be treated with chopped truffle2 that is to say that the latter takes the place of the customary bread-crumbs4 ,for the sake of economy the l'anglaise treatment 7i4e41 egg and bread-crumbs7 is more commonly applied2 so the reader may choose which of the two he prefers4 ,in any case1 saut the suprmes in butter2 dish them in the form of a crown1 with a fine slice of truffle on each1 and set in their midst a garnish of asparagus-heads1 cohered with butter4 ,n4,b4--,formerly1 these suprmes1 like all preparations 8 la ,marchale10 were gently grilled upon buttered paper4 #afjg--,,supr,,mes ,,de ,,volaille ,,maryland ,proceed exactly as directed under 8,poulet saut la ,maryland0 7,no4 #aefe74 #afjh--,,supr,,mes ,,de ,,volaille ,,montpensier ,roll the suprmes in beaten egg and bread-crumbs1 and saut them in clarified butter4 ,dish them in a crown with a slice of truffle upon each1 and surround with small heaps of asparagus-heads1 cohered with butter4 ,sprinkle the suprmes with a few drops of nut-brown butter4 #afji--,,supr,,mes ,,de ,,volaille ,,orly ,take some suprmes of chicken la ,reine1 and set them on a dish with parsley stalks and finely sliced onions2 sprinkle with a little oil and lemon juice1 and set to marinade for an hour4 ,when about to prepare them1 dry them by means of a piece of linen2 dip them into light batter1 and put them in a very hot frying fat that they may cook quickly4 ,drain2 dish on a napkin with bunches or a border of very green fried parsley1 and serve a tomato sauce separately4 #afaj--,,supr,,mes ,,de ,,volaille ,a ,l',,orientale ,saut the suprmes in butter1 and dish them each upon a thick slice of chow-chow1 cut to the same shape1 parboiled1 and stewed in butter beforehand4 ,coat with ,suprme sauce1 combined with a quarter of its bulk of tomato pure1 and flavoured moderately with saffron4 #afaa--,,supr,,mes ,,de ,,volaille ,,en ,,papillote ,cut out as many heart-shaped pieces of kitchen paper as there are suprmes1 and either butter or oil them4 ,quickly stiffen the suprmes in butter4 ,in the centre of each paper heart1 set a slice of ham cut to the shape of a triangle2 cover the ham with a tablespoonful of reduced ,italienne sauce2 set the suprmes on the sauce1 and cover it with the same sauce and another triangle of ham4 ,close the pieces of paper1 and pleat their edges in such wise as to entirely enclose their contents2 set the papillotes1 thus prepared1 on a tray2 and put them in a sufficiently hot oven to allow of completing the cooking of the suprmes and blowing out the papillotes4 #afab--,,supr,,mes ,,de ,,volaille ,,au ,,parmesan ,season the suprmes2 dip them in beaten egg and roll them in grated ,parmesan4 ,saut them in butter1 and dish them on crotons of polenta 7,no4 #bbid71 shaped somewhat like the suprmes and browned in clarified butter4 ,when about to serve1 sprinkle the suprmes with nut-brown butter4 #afac--,,supr,,mes ,,de ,,volaille ,a ,,la ,,polignac ,poach the suprmes dry1 and dish them4 ,coat them with ,suprme sauce1 combined with a julienne of truffles and mushrooms4 #afad--,,supr,,mes ,,de ,,volaille ,a ,,la ,,pojarski ,mince the suprmes1 and1 in so doing1 combine with them1 first1 the quarter of their weight of bread-crumbs dipped in milk and well squeezed1 and the same weight of fresh butter2 and then an equal quantity of fresh cream1 which should be added little by little4 ,season with salt1 pepper1 and nutmeg4 ,divide up this preparation into portions equal in size to the suprmes1 and shape them exactly like the latter2 in short1 reconstruct the suprmes exactly with this mince-meat4 ,dredge2 cook in clarified butter1 and serve as soon as ready4 ,there is no hard and fast rule for the garnishing of these suprmes2 the garnish is therefore optional4 #afae--,,supr,,mes ,,de ,,volaille ,r,,gence ,cut the suprmes into heart shapes2 flatten them slightly1 and poach them4 ,set each suprme on a quenelle of chicken forcemeat1 prepared with crayfish butter1 and dish in the form of a crown4 ,coat with ,allemande sauce1 flavoured with truffle essence1 and1 on each suprme1 set an olive-shaped truffle and a cock's kidney--the two separated by a cock's comb4 #afaf--,,supr,,mes ,,de ,,volaille ,,richelieu ,treat the suprmes l'anglaise1 and cook them in clarified butter4 ,dish them2 coat them with half-melted butter la ,matre d'htel1 and set four fine slices of truffle on each suprme4 #afag--,,supr,,mes ,,de ,,volaille ,,rossini ,saut the suprmes in butter1 and dish them on collops of foie gras1 arranged in the form of a crown and also tossed in butter4 ,coat with a strong ,madeira sauce1 combined with slices of truffle4 #afah--,,supr,,mes ,,de ,,volaille ,,talleyrand ,prepare3--7#a7 a croustade of lining paste1 of a size in proportion to the garnish to be put inside it1 just as the garnish should be in proportion to the number of suprmes3--7#b7 a garnish of macaroni with cream1 combined with three oz4 of foie gras and three oz4 of truffles in dice1 per one-half lb4 of macaroni4 ,cut the suprmes to the shape of hearts2 stuff them with godiveau with cream 7,no4 #aih71 mixed with half its bulk of a pure of foie gras1 and poach them dry4 ,put the macaroni in the croustade1 shaping it like a dome in so doing2 coat the suprmes with ,allemande sauce1 and set them in a crown on the timbale and round the dome of macaroni4 ,send a sauceboat of velout to the table separately4 #afai--,,supr,,mes ,,de ,,volaille ,,valen,,ay ,stuff the suprmes with truffles1 cut into small dice and cohered with very reduced ,allemande sauce4 ,treat them l'anglaise and cook them in butter4 ,prepare some fried crotons1 shaped like cocks' combs1 in the proportion of two for each suprme2 cover these with a dome of fine truffled forcemeat1 and put them in a moderate oven that the forcemeat may poach4 ,dish the suprmes in the form of a crown2 surround them with the crotons2 and1 in their midst1 pour a pure of mushrooms4 #afbj--,,supr,,mes ,,de ,,volaille ,a ,,la ,,valois ,treat the suprmes l'anglaise1 and cook them in clarified butter4 ,dish them with a garnish of small1 stoned olives1 stuffed and poached at the last moment4 ,serve a ,valois sauce separately4 #afba--,,supr,,mes ,,de ,,volaille ,,verneuil ,marinade the suprmes as for ,no4 #afji2 treat them l'anglaise1 and cook them in clarified butter4 ,dish them in the form of a crown1 and coat them with ,colbert sauce4 ,serve separately a pure of artichokes1 combined with finely-minced truffles4 #afbb--,,supr,,mes ,,de ,,volaille ,,villeroy ,poach the suprmes without completely cooking them4 ,dip them in a ,villeroy sauce1 in such wise that they may be well coated with it4 ,leave them to cool2 treat them l'anglaise2 and1 a few minutes before serving1 put them in some very hot frying fat4 ,dish them in the form of a crown1 and serve a ,prigueux sauce separately4 #afbc--;,,blanc ,,de ,,poulet ,,lisabeth ,raise the suprmes of two small chickens2 poach them in butter and lemon juice1 and coat them with ,suprme sauce4 ,dish them around a low1 very cold cushion of bread1 placed on the dish at the last moment4 ,upon the cushion1 quickly set a dozen shelled oysters1 which should have been kept in ice for at least two hours before dishing4 ,serve very quickly in order that the suprmes may be very hot and the oysters very cold4 ,send a ,suprme sauce separately4 #afbd--,,turban ,,de ,,filets ,,de ,,poulet ,take the required number of fillets1 which is determined by the size of the mould to be used4 ,flatten these fillets out somewhat thinly1 and trim them neatly on both sides4 ,with these fillets1 line a buttered savarin-mould2 setting a row of thin slices of truffle between each of the fillets1 and allowing the latter to hang over the edge of the mould4 ,over the fillets spread a layer of mousseline forcemeat1 two-thirds in4 thick4 ,three-parts fill the remaining space with a large tongue1 truffles and mushrooms salpicon1 cohered by means of a reduced ,allemande sauce4 ,cover this salpicon with forcemeat1 so as to fill the mould1 and then draw the overlapping ends of the fillets across the forcemeat4 ,set to poach in the bain-marie for about forty minutes2 and1 upon withdrawing the mould1 let it stand for five minutes1 that its contents may settle4 ,turn out upon a round dish2 pour a ,toulousaine garnish 7see ,poularde ,no4 #aebd7 in the middle1 and surround the turban with a thread of ,allemande sauce4 #afbe--,,mignonnettes ,,de ,,poulet ,take the required number of small1 minion fillets of pullet3 trim them2 make six incisions in each1 and half-insert into each of these incisions alternate thin roundels of truffle and tongue4 ,set these minion fillets on a buttered dish1 and shape them like rings4 ,trim and indent the edges of as many artichoke-bottoms as there are minion fillets1 and heat them in butter4 ,garnish these artichoke-bottoms1 dome-fashion1 with a very white and somewhat stiff chicken pure4 ,sprinkle the minion fillets with a little mushroom cooking-liquor1 and poach them in the oven for from five to six minutes4 ,set the artichoke-bottoms in a circle on a round dish1 and set a minion fillet upon each4 ,serve a very delicate ,suprme sauce1 separately4 #afbf--,,nonnettes ,,de ,,poulet ,,agn,s ,,sorel ,truss twelve ortolans for entres1 and stiffen them in butter for a moment4 ,raise the fillets of twelve spring chickens2 trim them2 flatten them slightly and pair them off1 putting the edges of one on the other1 that a larger surface may be obtained4 ,in the middle of these joined suprmes of chicken1 put an ortolan2 wrap it in them1 and tie them round once or twice with string1 that they may keep the shape of a paupiette4 ,set these paupiettes in a shallow sautpan1 and1 five minutes before serving1 sprinkle them with four oz4 of boiling butter2 salt moderately1 and cook in a fierce oven4 ,after having removed the string1 set each nonnette on a square1 hollowed crouton of bread-crumb1 fried in butter1 and coated inside with foie-gras pure4 ,coat moderately with a light chicken glaze1 finished with butter1 and squeeze a drop of lemon juice on each nonnette4 #afbg--,,ursulines ,,de ,,nancy ,prepare some barquette crusts4 ,mould some chicken forcemeat into large1 round1 regular quenelles1 and poach them in some white consomm1 in time for them to be ready when the ,ursulines are being dished4 ,a few moments before serving1 garnish the barquette crusts with foie-gras pure1 thinned with a little good half-glaze1 flavoured with port or sherry wine4 ,in the middle of each garnished barquette1 set a well-drained mousseline quenelle2 deck each quenelle with a thin and wide slice of truffle2 set a small heap of asparagus-heads1 cohered with butter1 at either end of the barquettes1 that is to say1 on either side of the quenelle2 and slightly coat the latter with chicken glaze1 finished with butter4 ,serve1 separately1 a sauceboat containing some of the same chicken glaze with butter4 #afbh--;,,filets ,,de ,,poulet ,a ,,la ,,saint-,,germain ,season the fillets1 dip them in melted butter and roll them in bread-crumbs2 grill them gently1 each on a sheet of oiled paper1 and sprinkle with clarified butter during the operation4 ,dish the grilled fillets1 and serve at the same time3--7#a7 a ,barnaise sauce2 7#b7 a timbale containing a pure of foie gras with cream4 #afbi--;,,filets ,,de ,,poulet ,,mireille ,prepare a garnish as for ,no4 #acfe2 i4e41 sliced1 raw potatoes and artichoke-bottoms1 set in a small earthenware dish and cooked as 8,pommes ,anna40 ,saut the fillets in butter at the last moment2 put them on the garnish1 and sprinkle them with nut-brown butter4 ,,spring ,,chickens 7,,poulets ,,de ,,grains7 ,spring chickens are usually either grilled or prepared 8en casserole0 in accordance with one or another of the many recipes applicable to them4 #afcj--,,poulet ,,de ,,grains ,a ,,la ,,belle-,,meuni,,re ,stuff the chicken with four sliced chickens' livers and three oz4 of raw1 quartered mushrooms1 slightly tossed in butter4 ,slip five or six fine slices of truffle under the skin of the breast2 truss the chicken as for an entre1 and brown it in butter4 ,this done1 put it into an oval cocotte1 with two oz4 of butter1 four rectangles of blanched breast of pork1 and three oz4 of raw quartered mushrooms1 quickly tossed in butter beforehand4 ,cook in the oven1 under cover1 and add two tablespoonfuls of veal gravy1 just before serving4 #afca--,,poulet ,,de ,,grains ,a ,,la ,,berg,,re ,fry in butter four oz4 of blanched breast of pork1 cut into dice1 and one-half lb4 of small1 whole mushrooms4 ,drain1 and set to brown in the same butter1 the chicken stuffed with a half-onion and three oz4 of mushrooms1 chopped and fried in butter1 and mixed with three oz4 of butter and a coffeespoonful of chopped parsley4 ,when the chicken is well coloured or gilded1 put the bacon and the mushrooms round it2 swill with one-sixth pint of white wine2 reduce by two-thirds2 add four tablespoonfuls of veal gravy1 and complete the cooking of the chicken in the oven4 ,set it on a round dish2 thicken the cooking-liquor with a piece of manied butter1 the size of a hazel-nut1 or a little arrow-root2 pour the sauce and the garnish round the chicken1 and surround it with a border of freshly-fried straw potatoes4 #afcb--,,poulet ,,de ,,grains ,,bonne ,,femme ,fry in butter four oz4 of breast of fresh or salted pork1 cut into slices and blanched4 ,drain2 colour the chicken in the same fat1 and put it in an oval cocotte with the slices of bacon4 ,with the same fat1 fry in a frying-pan two-thirds lb4 of potatoes cut to the shape of corks and divided into roundels2 put these round the chicken1 and set to cook in the oven1 under cover4 ,when about to serve1 sprinkle the fowl with a few tablespoonfuls of veal gravy4 ,serve the preparation in the cocotte4 #afcc--,,poulet ,,de ,,grains ,,en ,,casserole ,pole the chicken with butter in an earthenware saucepan1 and baste it often the while4 ,when about to serve1 clear of all grease1 and add a tablespoonful of veal gravy4 ,this chicken is served plain1 without any garnish4 #afcd--,,poulet ,,de ,,grains ,,en ,,cocotte ,brown the chicken in butter1 in a cocotte1 and under cover4 ,when it is half-done1 surround it with two oz4 of frizzled pieces of fresh or salted pork cut in dice1 twelve small onions partly cooked in butter1 and twenty small potatoes1 the size and shape of olives4 ,complete the cooking of the whole together1 and1 when about to serve1 sprinkle with a little veal gravy4 #afce--,,poulet ,,de ,,grains ,,clamart ,brown the chicken in butter2 half-cook it1 and put it in a cocotte with one-half pint of half-cooked peas la ,franaise 7,no4 #baic71 the cooking-liquor of which should be very short4 ,complete the cooking of the whole1 together1 and serve the preparation as it stands1 without cohering the peas4 #afcf--,,poulet ,,de ,,grains ,,grill ,,diable ,truss the chicken as for an entre2 split it open lengthwise along the middle of the back2 flatten it with a butcher's beater1 and remove as many bones as possible4 ,season it2 sprinkle it with melted butter1 and half-cook it in the oven4 ,this done1 coat it thoroughly with mustard strengthened by means of cayenne2 sprinkle copiously with bread-crumbs2 press upon the latter with the flat of a knife1 that they may adhere to the mustard2 sprinkle a little melted butter over the bird1 and complete the latter's cooking gently on the grill4 ,set on a round dish1 bordered with thin slices of lemon1 and serve a ,devilled ,sauce ,escoffier separately4 #afcg--,,poulet ,,de ,,grains1 ,,grill ,a ,l',,anglaise 7,spatchcock7 ,split the chicken open1 laterally1 proceeding from the extremity of the belly to the wing-joints4 ,open it without separating the two halves1 flatten it so as to break the joints and the bones1 and remove the fragments of the latter with great care4 ,fix the wings by means of a skewer2 sprinkle the chicken with melted butter1 season it1 and half-cook it in the oven4 ,this done1 sprinkle it with bread-crumbs and melted butter1 and complete its cooking on the grill4 ,set it on a round dish1 bordered with gherkins1 and serve it as it stands4 #afch--,,poulet ,,de ,,grains ,,aux ,,fonds ,d',,artichauts ,brown the chicken in butter1 and put it in a cocotte with five fair-sized artichoke-bottoms1 sliced while raw1 and tossed in butter4 ,complete its cooking gently in the oven1 and1 when about to serve1 add a tablespoonful of veal gravy and a few drops of lemon juice4 #afci--,,poulet ,,de ,,grains ,a ,l',,hoteliere ,bone the chicken's breast2 stuff it with one-half lb4 of good sausage-meat1 and truss it as for an entre4 ,brown it with butter in an earthenware saucepan1 and put it in the oven4 ,when it is two-thirds done1 add to it four oz4 of quartered mushrooms1 sautd in butter1 complete its cooking1 and1 when about to serve1 finish it with three tablespoonfuls of veal gravy4 #afdj--,,poulet ,,de ,,grains ,a ,,la ,,katoff ,split the chicken open along the back1 and half-cook it in the oven as in ,no4 #afcf4 ,this done1 complete its cooking on the grill4 ,meanwhile1 mould on a round1 buttered dish a sort of galette of ,duchesse potatoes 7,no4 #bbab71 one inch thick4 ,gild1 and colour in the oven4 ,dish the grilled chicken on this galette1 and surround the latter with a thread of strong veal gravy4 #afda--,,poulet ,,de ,,grains ,a ,,la ,,limousine ,stuff the chicken with one-half lb4 of good sausage-meat1 combined with two oz4 of chopped mushrooms fried in butter4 ,put the chicken in a cocotte with one oz4 of butter and six rectangles of blanched breast of bacon1 and cook gently in the oven4 ,when about to serve1 add two or three tablespoonfuls of veal gravy4 ,send1 separately1 six fine chestnuts cooked in consomm4 #afdb--,,poulet ,,de ,,grains ,,mascotte ,brown the chicken in butter1 and cook it 8en casserole0 with four oz4 of potatoes the size and shape of olives and tossed in butter4 ,when the chicken is almost cooked1 put it in a cocotte with the potatoes all round1 two tablespoonfuls of veal gravy1 and two oz4 of sliced truffles set upon it4 ,cover the cocotte2 put the chicken in the front of the oven for ten minutes1 and serve it as it stands4 #afdc--,,poulet ,,de ,,grains ,,aux ,,morilles ,prepare this chicken like the one 8en casserole10 and surround it with one-half lb4 of morels1 tossed in butter for a moment4 ,complete the cooking under cover1 and1 when about to serve1 finish with one tablespoonful of veal gravy4 #afdd--,,poulet ,,de ,,grains ,,souvaroff ,proceed exactly as explained under ,no4 #aebj1 but reduce the garnish by half4 #afde--,,poulet ,,de ,,grains ,,tartare ,proceed as for ,no4 #afcf1 but serve a ,tartare sauce at the same time4 ,,chicks 7,,poussins7 ,the most perfect example of this class would be the ,hamburg chick1 were it not for the fact that it is too often kept in confinement and fed on fish1 which gives a disagreeable flavour to the young bird4 ,when it is bred rationally1 however1 this chick is a great delicacy4 #afdf--,,poussins ,,cendrillon ,open the chicks along the back1 and brown them in butter4 ,this done1 season them with salt and cayenne1 and put them between two layers of pork forcemeat4 ,wrap them in very soft pig's caul4 ,dip them in melted butter2 roll them in bread-crumbs1 and grill them gently for twenty or twenty-five minutes4 ,dish1 and serve a ,prigueux sauce separately4 #afdg--,,poussins ,a ,,la ,,pi,,montaise ,stuff each chick with one and one-half oz4 of white ,piedmont truffles1 pounded with an equal weight of very fresh pork fat4 ,now truss them as for an entre2 string them and fry them in butter over a fierce fire4 ,at the end of ten minutes put them in a cocotte2 partly surround and cover them with rizotto la ,pimontaise1 and complete the cooking in the oven with lid off4 ,a few minutes before serving1 sprinkle the rizotto with grated ,parmesan2 glaze2 and1 at the last minute1 sprinkle with nut-brown butter4 #afdh--,,poussins ,a ,,la ,,polonaise ,stuff each chick with one and one-half oz4 of gratin forcemeat1 two-thirds oz4 of soaked and pressed bread-crumbs1 one-third oz4 of butter1 and a pinch of chopped parsley4 ,truss as for entres2 string2 quickly fry the chicks in butter in a very hot oven2 put them in a cocotte1 and complete their cooking in the oven4 ,at the last moment sprinkle them with a few drops of lemon juice and nut-brown butter1 combined with one oz4 of bread-crumbs per four oz4 of butter4 #afdi--,,poussins ,a ,,la ,,tartare ,proceed exactly as for 8,poulet la ,tartare40 #afej--,,tourte ,,de ,,poussins ,a ,,la ,,paysanne ,prepare a round layer of short paste1 ten inches in diameter4 ,upon this paste spread two-thirds lb4 of sausage-meat1 combined with five oz4 of dry ,duxelles1 taking care to leave a margin two inches wide of bare paste all round4 ,upon this coating of forcemeat set ten half-chicks1 stiffened in butter2 sprinkle two-thirds lb4 of chopped mushrooms1 sautd in butter1 over them2 spread a second coating of sausage-meat and ,duxelles over the whole2 cover with a very thin slice of bacon1 and close the whole with a layer of paste a little larger than the underlying one1 the edges of which should have been moistened4 ,seal the two edges1 and pleat regularly2 gild2 streak2 make a slit in the top1 and bake in a moderate oven for about forty minutes4 ,when taking the tourte out of the oven1 pour into it1 through the slit in its cover1 a few tablespoonfuls of half-glaze sauce4 #afea--,,poussins ,a ,,la ,,viennoise ,cut the chicks each into four pieces2 season them2 dredge them2 dip them in beaten egg1 and roll them in bread-crumbs4 ,a few minutes before serving1 put them in hot fat2 drain them1 and dish them in pyramid form on a folded napkin4 ,surround with fried parsley and sections of lemon1 and serve very hot4 ,various ,preparations of ,fowl #afeb--;,,abatis ,,aux ,,navets ,fry one-half lb4 of blanched breast of pork1 cut into dice1 in butter4 ,drain1 and fry in the same sautpan three lbs4 of giblets1 cut into pieces 7all except the livers1 which are only added one-quarter hour before dishing74 ,sprinkle with two and one-half oz4 of flour2 mix the latter with the pieces1 and cook it in the oven for seven or eight minutes2 moisten with three pints of white stock4 ,season with a pinch of pepper2 add a faggot and a crushed1 garlic clove2 set to boil1 stirring the while2 cover1 and place in a somewhat hot oven1 that the preparation may boil gently4 ,at the end of thirty-five minutes transfer the pieces to another saucepan2 put back the bacon2 add twenty-four small onions1 tossed in butter1 one lb4 of turnips shaped like elongated olives and glazed1 and strain the sauce over the whole4 ,complete the cooking gently1 and serve in a timbale4 ,n4,b4--,with the same procedure1 the giblets may be prepared with peas2 with mixed1 new vegetables2 la chipolata1 c4 #afec--;,,giblet ,,pie ,fry the giblets1 cut into pieces1 in butter2 sprinkle them moderately with flour2 cook the latter1 and moisten with just sufficient consomm to make a clear sauce which will just cover the pieces4 ,three-parts cook1 and leave to cool4 ,this done1 pour the whole into a pie-dish2 cover with a layer of puff-paste1 which should be sealed down to a strip of paste1 stuck to the edge of the dish2 gild2 streak1 and bake in a moderately warm oven for from twenty-five to thirty minutes4 #afed--;,,ballotines ,,et ,,jambonneaux ,these preparations are useful for disposing of any odd legs of fowls1 the other parts of which have been already used4 ,the legs are boned and stuffed1 and the skin1 which should be purposely left long if this preparation be contemplated1 is then sewn up4 ,the stuffing used varies according to the kind of dish in preparation1 but good sausage-meat is most commonly used4 ,ballotines or ,jambonneaux are braised1 and they may be accompanied by any garnish suited to fowl4 ,if they be prepared for serving cold1 coat them with jelly1 or cover them with brown or white chaud-froid sauce1 and garnish them according to fancy4 ,boudins et ,quenelles de ,volaille #afee--;,,boudins ,,de ,,volaille ,a ,,la ,,richelieu ,take the required amount of chicken forcemeat1 prepared with panada and cream1 and divide it into three-oz4 portions4 ,roll these portions into sausage-form1 and open them so as to stuff them with some white chicken-meat1 truffle and mushroom salpicon1 cohered with reduced ,allemande sauce4 ,these quenelles may also be moulded in little1 rectangular cases1 used in biscuit-making1 as follows3--,line the bottom and sides of the moulds1 which should be well buttered1 with a thickness of one-third inch of forcemeat2 garnish the centre with salpicon2 cover with forcemeat up to the edges1 and smooth with the blade of a small knife dipped in tepid water4 ,whichever way they are made1 however1 the boudins are poached like quenelles1 and are afterwards drained on a piece of linen4 ,they are then dipped in beaten egg and rolled in bread-crumbs1 and1 finally1 gently coloured in clarified butter1 that their inside may get heated at the same time4 ,dish them in a circle on a folded napkin1 and serve a ,prigueux sauce separately4 #afef--;,,boudins ,,de ,,volaille ,,soubise ,prepare the boudins with some forcemeat as above1 but replace the salpicon inside by a very reduced and cold truffled ,soubise pure4 ,poach1 dip in beaten egg1 and roll in bread-crumbs1 and colour as before in clarified butter4 ,serve a clear ,soubise separately4 #afeg--,,quenelles ,,de ,,volaille ,,morland ,mould some portions of somewhat firm chicken mousseline forcemeat into the shape of oval quenelles1 three oz4 in weight4 ,dip them in beaten egg2 roll them in finely minced truffle1 and press lightly on the latter with the blade of a knife1 in order that it may combine with the egg4 ,poach gently in clarified butter1 under cover1 that the forcemeat may be well cooked4 ,dish in a circle1 and in the middle pour a mushroom pure4 #afeh--,,quenelles ,,de ,,volaille ,d',,uz,s ,line the bottom and sides of some oval buttered quenelle moulds with chicken forcemeat prepared with panada and cream4 ,garnish the middle with a mince of the white of chicken meat cohered with reduced ,allemande sauce1 and cover with forcemeat4 ,poach the quenelles in good time2 drain them on a piece of linen2 set them in a circle on a round dish1 and coat with ,aurore sauce4 ,garnish the centre of the circle with a fine ,julienne of truffles4 #afei--;,,capilotade ,,de ,,volaille ,prepare an ,italienne sauce1 combined with cooked1 sliced mushrooms4 ,add to this sauce some thin slices of cold fowl remains1 and heat without allowing to boil at all4 ,dish in a timbale1 and sprinkle a little chopped parsley over the preparation4 #affj--;,,chicken ,,pie ,cut a fowl into pieces as for a fricasse2 season the pieces1 and sprinkle them with three finely-chopped onions1 one and one-half oz4 of chopped mushrooms cooked in butter1 and a pinch of chopped parsley4 ,line the bottom and sides of a pie-dish with thin slices of veal2 set the pieces of fowl inside1 putting the legs undermost2 add five oz4 of thin slices of bacon2 the yolks of four hard-boiled eggs cut into two2 and moisten sufficiently to three-parts cover with chicken consomm4 ,cover with a layer of puff-paste1 which should be sealed down to a strip of paste stuck to the edges of the pie-dish2 gild2 streak2 make a slit in the middle of the paste1 and bake in a moderate oven for one and one-half hours4 ,when taking the pie out of the oven1 pour a few tablespoonfuls of strong gravy into it4 #affa--;,,cr,,tes ,,et ,,rognons ,,de ,,coq ,in order to prepare cocks' combs and kidneys1 they should be first set to soak in cold water for a few hours4 ,if they are fresh1 they should be put in a saucepan of cold water2 the latter should be made lukewarm1 and they should then be drained and rubbed in a towel that their skins may be removed4 ,this done1 they are trimmed1 and kept in fresh water1 which ought to be frequently changed until they are quite white4 ,they may then be cooked in a very light ,blanc 7,no4 #afg74 ,the kidneys are merely soaked in cold water for a few hours1 and put to cook with the combs a few minutes before the latter are ready4 ,cocks' combs and kidneys are mostly used as garnish2 nevertheless1 they also serve in the preparation of special dishes1 for which ,i shall now give a few recipes4 #affb--;,,cr,,tes ,,et ,,rognons ,,de ,,coq ,a ,,la ,,grecque ,about twenty-five minutes before serving1 prepare a pint of pilaff rice1 combined with one half-capsicum cut into dice1 and a very little saffron4 ,also prepare ten roundels of egg-plant1 seasoned1 dredged1 and fried in oil just before dishing4 ,the moment the rice is cooked1 add thereto twenty-four very fresh cocks' kidneys1 frizzled in butter1 and twelve fine blanched cocks' combs1 poled after the manner of lambs' sweetbreads4 ,set the whole in a silver saucepan1 arrange the egg-plant roundels in a circle on the rice1 and serve instantly4 #affc--;,,desirs ,,de ,,mascotte ,put three oz4 of butter in a vegetable-pan1 and fry it nut-brown4 ,add to this butter twenty-four fine cocks' kidneys 7it is essential that these should be fresh72 season them with salt1 pepper1 and a little red pepper1 and cook them for from five to six minutes1 which should prove sufficient4 ,meanwhile1 prepare twelve crotons of bread-crumbs1 one-third inch thick1 stamped out with a round cutter two-thirds inch in diameter4 ,fry these crotons in butter at the last minute4 ,put four fine1 very black truffles1 cut into somewhat thick slices1 into the required quantity of reduced half-glaze sauce2 add the kidneys1 drained of their butter1 as well as the fried crusts1 one and one-half oz4 of very best butter1 and a few drops of lemon juice1 and roll the saucepan gently1 that the butter may thoroughly combine with the sauce4 ,dish immediately in a very hot1 silver timbale1 and serve instantly4 #affd--,,rognons ,,de ,,coq ,,farcis ,,pour ,,entr,,es ,,froides1 ,,garnitures1 ,,etc4 ,choose some fine1 cooked kidneys1 and cut them into two lengthwise4 ,trim them slightly underneath1 that they may lie steady4 ,stuff them by means of a piping-bag with a highly seasoned pure of foie gras1 or of ham1 of the white of a chicken and truffles1 combined with an equal weight of fresh butter4 ,coat them with a pink or white chaud-froid sauce1 according to the requirements2 set them in a low timbale1 and cover them with light jelly4 ,they may also be put into petits-fours moulds1 surrounded with jelly1 and used as a garnish for cold fowls4 #affd;a--,,chicken ,,croquettes ,,and ,,cutlets ,the croquettes and cutlets with which we are now concerned are made up of exactly the same constituents1 and only differ in the matter of shape1 the croquettes1 as a rule1 being shaped either like corks or rectangles2 sometimes1 too1 like quoits2 whereas the cutlets1 as their name implies1 are made in cutlet-shaped moulds4 ,the preparation from which they are made is as follows3--,one lb4 of the meat of a poached or roast fowl1 thoroughly cleared of all skin1 cartilage1 and bones1 and cut into small regular dice#a2 six oz4 of cooked mushrooms2 an equal amount of salted ox-tongue or ,york ham1 and four oz4 of truffles4 ,cut these various products like the chicken1 and mix them therewith2 then add one-half pint of very reduced and finished ,allemande sauce to the whole2 set the preparation to dry for a few minutes over an open fire2 this done1 remove it from the latter1 and thicken it with the yolks of four raw eggs1 which should be quickly mixed with it4 ,now pour the preparation into a very clean1 buttered tray1 and butter its surface1 lest a crust form thereon during the cooling4 ,when the preparation is quite cold1 transfer it1 by means of a spoon1 in pieces weighing about two oz41 to a flour-dusted mixing board4 ,make the croquettes and cutlets about the desired shape2 dip them into an anglaise1 and roll them in fine bread-crumbs4 ,definitely shape them2 plunge them into very hot fat2 keep them therein till they have acquired a fine golden colour2 drain them1 and dish them in a crown on a napkin1 with a heap of fried parsley in the middle4 ,croquettes and cutlets may be garnished as fancy suggests1 but the accompaniment should always be served separately4 ,tomato and ,prigueux sauces are the most commonly used1 and the best garnishes for the purpose are all the pures1 peas1 ,french beans1 and jardinires4 ,footnote #a3 ,when prepared as directed above1 all meats1 whether of poultry1 game1 fish1 crustacea or mollusca1 c41 may serve in the preparation of croquettes or cutlets4 ,chickens' ,livers 7,foies de ,volaille7 #affe--;,,brochettes ,,de ,,foies ,,de ,,volaille ,collop the livers2 quickly stiffen them in butter1 and then treat them exactly as explained under 8,brochettes de ,rognons0 7,no4 #acdc74 #afff--;,,foies ,,de ,,volaille ,,et ,,rognons ,,saut,s ,,au ,,vin ,,rouge ,proceed according to the recipe given under 8,rognons ,sauts au ,champagne0 7,no4 #accc71 using sliced chickens' livers and cocks' kidneys in equal quantities1 and substituting excellent red wine for the ,champagne4 ,n4,b4--,chickens' livers are also prepared sauts chasseur2 sauts fines herbes1 au gratin2 en coquilles2 en pilaw1 c4 ,refer to sheep's kidneys for these preparations4 #affg--;,,fricass,e ,,de ,,poulet ,a ,l',,ancienne ,for a fricasse cut up the chicken as for a saut1 but divide the legs into two4 ,the procedure is exactly that of 8,fricasse de ,veau0 7,no4 #abgf7--that is to say1 the chicken is cooked in the sauce4 ,about ten minutes before serving1 add ten small onions1 cooked in white consomm1 and ten small grooved mushroom-heads4 ,finish at the last moment with a pinch of chopped parsley and chives4 ,thicken the sauce at the last moment with the yolks of two eggs1 four tablespoonfuls of cream1 and one oz4 of best butter4 ,dish in a timbale1 and surround the fricasse with little flowerets of puff-paste1 baked without colouration4 #affh--;,,fricass,e ,,de ,,poulet ,,aux ,,crevisses ,prepare the fricasse as above1 and add thereto as garnish ten small1 cooked mushrooms1 and the shelled tails of twelve crayfish1 cooked as for bisque4 ,when about to serve1 finish the fricasse with two and one-half oz4 of crayfish butter1 made from the crayfishes' carcasses and their cooking-liquor rubbed through linen4 ,dish in a timbale4 #affi--;,,frit,t ,,ou ,,marinade ,,de ,,volaille ,cut some boiled or roast fowl into slices1 and marinade these in a few drops of oil1 lemon juice1 and some chopped herbs for one-quarter hour4 ,boiled fowl is preferable1 in that the greater porousness of its meat facilitates the percolation of the marinade through it4 ,a few minutes before serving1 dip the slices into very light batter1 and put them into very hot fat4 ,drain1 the moment the batter is well gilded2 dish on a napkin with fried parsley1 and serve a tomato sauce separately4 ,n4,b4--,nowadays ,fritt and ,marinade of fowl are identically the same dish1 but formerly they differed in this1 namely1 that the ,fritt was prepared from cooked fowl1 and the ,marinade from pieces of uncooked fowl which were marinaded beforehand4 #afgj--,,mousses ,,et ,,mousselines ,,de ,,volaille ,both these preparations have for basic ingredient the mousseline forcemeat of ,no4 #aie4 ,they differ in that the 8,mousses0 are prepared singly for one service1 i4e41 for several people at once1 and that the 8,mousselines10 which are virtually special quenelles1 are prepared in the proportion of one or two for each person4 ,in different parts of this work1 especially under ,no4 #gig1 the subject has already been exhaustively treated2 there is no need now1 therefore1 to go over the ground again4 #afga--,,mousselines ,,de ,,volaille ,,alexandra ,mould and poach the ,mousselines4 ,drain them1 and set them in a circle on a round dish2 place on each a fine slice of cooked fowl1 and upon the latter a slice of truffle4 ,coat with ,mornay sauce1 glaze quickly1 and1 in the middle of the mousselines1 set a heap of asparagus-heads or small peas1 cohered with butter4 #afgb--,,mousselines ,,de ,,volaille ,a ,l',,indienne ,prepare the mousselines as above2 set them in a circle on a round dish2 coat with ,indienne sauce1 and serve a timbale of rice l',indienne separately4 #afgc--,,mousselines ,,de ,,volaille ,,au ,,paprika ,when the mousselines are poached and dished1 set upon each a fine collop of suprme1 and coat with suprme sauce with paprika4 ,surround them with small timbales of pilaff rice combined with concassed tomatoes cooked in butter4 #afgd--,,mousselines ,,de ,,volaille ,a ,,la ,,patti ,proceed as for 8,mousselines ,alexandra10 but coat them with suprme sauce1 finished with crayfish butter4 ,in their midst set a heap of asparagus-heads1 cohered with butter1 and upon these lay some fine slices of glazed truffles4 #afge--,,mousselines ,,de ,,volaille ,a ,,la ,,sicilienne ,prepare the mousselines as above1 and set them1 each on an oval tartlet1 garnished with macaroni la ,napolitaine4 ,coat them with suprme sauce2 besprinkle with grated ,parmesan1 and glaze quickly4 #afgf--,,sylphides ,,de ,,volaille ,prepare and poach the mousselines in the usual way4 ,garnish the bottom of some barquettes with ,mornay sauce1 and put a mousseline into each barquette4 ,set a collop of fowl on each mousseline1 and cover them with a somewhat stiff preparation of souffl au ,parmesan 7,no4 #bbie;a71 applied ornamentally by means of a piping-bag fitted with an even pipe4 ,put the sylphides in the oven1 in order to cook the souffl1 and serve instantly4 #afgg--,,mousselines ,,de ,,volaille ,a ,,la ,,florentine ,proceed as for the sylphides2 taking note only of this difference1 viz41 that the bottom of the barquettes must be garnished with shredded spinach stewed in butter4 ,for the other details of the operation the procedure is the same4 #afgh--,,pilaw ,,de ,,volaille ,pilaff1 which is the national dish of ,orientals1 gives rise to an endless number of recipes4 ,the various curries of veal1 lamb1 and fowl are 8pilaffs10 and all except the one 8 la ,parisienne10 which ,i give below1 follow the same method of preparation--namely1 that of curry2 but for a change in the condiments and the treatment of the rice1 which is not the same as that of 8,riz l',indienne40 #afgi--,,pilaw ,,de ,,volaille ,a ,,la ,,grecque ,cut the fowl into small pieces1 and fry it in mutton fat with three oz4 of chopped onions4 ,sprinkle with one oz4 of flour2 moisten with one pint of white consomm2 add two-thirds of a capsicum1 cut into dice1 and one and one-half oz4 of currants and sultanas1 and cook gently4 ,dish in a timbale1 and serve some pilaw rice separately4 #afhj--,,pilaw ,,de ,,volaille ,a ,l',,orientale ,prepare the fowl as above1 only flavour it with a little powdered ginger1 and add three green braised and quartered capsicums to the sauce4 ,serve a timbale of pilaff rice at the same time4 #afha--,,pilaw ,,de ,,volaille ,a ,,la ,,parisienne ,cut up the fowl as for a fricasse2 season it2 fry it in butter1 and add thereto three and one-half oz4 of rice1 browned in butter1 with one chopped onion1 a leaf of bay1 and two peeled and concassed tomatoes4 ,moisten with enough white broth to more than cover1 and cook in a very hot oven for twenty-five minutes4 ,at the end of this time the fowl and rice are cooked1 and the rice should be quite dry4 ,sprinkle then with one-sixth pint of veal stock2 mix the latter with the pilaff by means of a fork1 and dish with care in a timbale4 ,serve a sauceboat of tomato sauce separately4 #afhb--,,pilaw ,,de ,,volaille ,a ,,la ,,turque ,prepare the fowl as for 8,pilaw la ,parisienne10 and flavour with a little cayenne and another of saffron4 ,dish in a timbale4 ,n4,b4--,pilaff may also be prepared with cooked fowl1 cut into slices which are heated in butter4 ,in this case1 garnish the bottoms and sides of a timbale with tomatd pilaff rice2 put the slices of fowl in the middle2 cover with rice1 and turn out the timbale on the dish4 ,surround the timbale with a thread of tomato sauce4 #afhc--,,souffl,s ,,de ,,volaille ,for dinners on a large scale1 it is in every way preferable to use raw chicken-meat4 ,for small services1 cooked chicken-meat suits perfectly4 ,n4,b4--,the time allowed for cooking chicken souffls with cooked chicken-meat is comparatively long1 and it is better to cook them a little too much than not enough4 ,for a souffl made in a quart timbale1 and cooked in a moderate oven as directed1 allow from about twenty-five to thirty minutes4 #afhd--,,souffl ,,de ,,volaille ,,with ,,raw ,,meat ,prepare two lbs4 of mousseline forcemeat of chicken1 according to recipe ,no4 #aie2 add to this the whites of four eggs beaten to a stiff froth4 ,dish in buttered timbales1 and cook in a moderate oven4 #afhe--,,souffl ,,de ,,volaille ,,with ,,cooked ,,meat ,finely pound one lb4 of the white of cooked chicken-meat2 add thereto six tablespoonfuls of cold1 reduced1 ,bchamel sauce4 ,rub through tammy4 ,heat this preparation in a saucepan1 without allowing it to boil1 and add to it one and one-half oz4 of butter1 the yolks of five eggs1 and the whites of six1 beaten to a stiff froth4 ,dish in a buttered timbale1 and cook in a moderate oven4 ,suprme sauce and the other derivatives of ,allemande sauce form the best accompaniments to chicken souffls4 #afhf--,,souffl ,,de ,,volaille ,a ,,la ,p,,rigord ,this may be made from either one of the two above-mentioned preparations1 but there must be added to it three and one-half oz4 of chopped truffles4 ,the preparation is then spread in layers separated by slices of truffle1 which should weigh about three and one-half oz4 in all1 in order to be in proportion to the quantities already given4 ,cold ,preparations of ,fowl4 #afhg--,,poularde ,a ,,la ,,carm,,lite ,poach the pullet2 raise the suprmes and remove their skin2 slice them2 coat them with white chaud-froid sauce1 and decorate them soberly with pieces of truffle4 ,trim the carcass2 coat it outside with white chaud-froid sauce1 and fill it with a fine crayfish mousse1 reconstructing it exactly in so doing4 ,cause a mousse to set in a refrigerator2 place the collops of suprme neatly upon it1 in two rows1 and between each row lay a dozen fine crayfish tails shelled and trimmed4 ,coat the whole with half-melted aspic jelly2 set in a deep dish2 incrust the latter in a block of ice1 and pour enough very good1 melting aspic jelly 7,no4 #aei7 over the pullet to half-immerse it4 #afhh--,,poularde ,,au ,,champagne ,stuff a pullet two days beforehand with a whole foie gras studded with truffles and stiffened in butter for twenty minutes4 ,pole it in champagne2 put it in a cocotte2 cover it with its poling-liquor1 containing a sufficient addition of succulent jelly1 and leave it to cool4 ,on the morrow remove1 by means of a spoon1 the grease that has settled on the jelly1 and scald the latter twice or thrice with boiling water1 in order to remove the last traces of grease4 ,serve this pullet very cold1 in the same cocotte in which it has cooled4 #afhi--,,poularde ,,en ,,chaud-,,froid ,poach the pullet2 let it cool in its cooking-liquor2 cut it up1 and clear the pieces of all skin4 ,dip the pieces in chaud-froid sauce1 already prepared from the pullet's cooking-liquor if possible1 and arrange them on a tray4 ,decorate each piece with a fine slice of truffle2 glaze with cold1 melted jelly2 leave to set1 and trim the edges of the pieces1 just before dishing them4 ,old method of dishing3 ,formerly1 chaud-froids were dished on a cushion of bread or rice1 placed in the middle of a border of jelly2 and1 between each piece1 cocks' combs and mushrooms1 covered with chaud-froid sauce or jelly1 were set4 ,they were also dished on stearine tazzas1 made in special moulds2 but these methods1 however much they may have been honoured by old cookery1 are generally scouted at the present day4 ,the method of dishing detailed hereafter is steadily ousting them2 it allows of serving much more delicate and more agreeable chaud-froids in the simplest possible way1 and was inaugurated at my suggestion at the ,savoy ,hotel4 ,modern method of dishing3 ,set the decorated pieces1 coated with chaud-froid sauce1 side by side on a layer of excellent aspic jelly1 lying on the bottom of a deep square dish4 ,cover them with the same aspic1 which should be half melted1 and leave to set4 ,when about to serve1 incrust the dish in a block of carved ice1 or surround it with the latter fragmented4 ,this procedure allows of using less gelatinous products in the preparation of the aspic1 and the latter is therefore much more delicate1 mellow1 and melting4 #afij--,,poularde ,,en ,,chaud-,,froid ,a ,l',,cossaise ,having poached and cooled the pullets1 raise the suprmes1 and cut each into three or four collops4 ,garnish these collops1 dome-fashion1 with a salpicon consisting of the meat cut from the carcass1 combined with an equal quantity of salted tongue and truffle1 and cohered with reduced chicken jelly4 ,coat these collops with white chaud-froid sauce2 sprinkle them immediately with very red tongue1 truffle1 gherkins1 and hard-boiled white of egg2 all chopped1 mixed1 and glazed with jelly4 ,now set the collops in a deep1 square silver dish1 alternating them with oval slices of salted tongue4 ,garnish their midst with a salad of ,french beans1 cut lozenge-form and cohered with aspic4 #afia--;,,chaud-,,froid ,,felix ,,faure ,raise the suprmes of a fine pullet2 cut them in two in the thick part1 without separating them1 and slightly flatten them4 ,lay them on a piece of linen2 season them2 and1 on one of their halves1 spread a layer of foie-gras pure thickened with a little chicken forcemeat4 ,upon this layer set some rectangles of raw foie gras1 one-third in4 thick2 cover with pure1 set some slices of truffle upon the latter2 coat again with pure2 moisten with white of egg1 and over the whole press the other half of the suprme4 ,wrap each suprme1 prepared in this way1 in a piece of muslin2 poach them in a moderate oven1 after having moistened them to within half their height with chicken stock2 and leave them to cool in their cooking-liquor under slight pressure4 ,this done1 take off the muslin1 and cut each suprme into ten or twelve medallions4 ,envelop each medallion in a mousse of chicken made with the meat of the poached eggs1 and leave to set4 ,then coat each medallion with white chaud-froid sauce1 and deck each with a fine slice of truffle4 ,clothe a dome-mould with a fine chicken jelly1 and decorate it with slices of truffle2 put the medallions inside1 proceeding as for an aspic1 and leave to set4 ,when about to serve1 turn out on a serviette4 #afib--;,,chaud-,,froid ,,de ,,poularde ,a ,,la ,,gounod ,raise the suprmes of a poached pullet1 and cool them under pressure4 ,then cut them into rectangles of equal sizes2 and1 if necessary1 bisect them in the thickness4 ,prepare a slab of mousse 7made from the legs and the trimmings71 twice as thick as the rectangles4 ,smoothen this mousse neatly1 and put it in the refrigerator that it may get firm4 ,this done1 cut it into pieces exactly equal in size to the suprmes2 to do this1 all that is necessary is to stick the latter on the mousse by means of jelly4 ,now coat each suprme garnished with mousse with white chaud-froid sauce1 and decorate with a bar of notes1 imitated with truffles4 ,set in a square1 deep silver dish2 cover with limpid and melting chicken jelly2 leave to set1 and serve the dish incrusted in a block of ice4 #afic--;,,chaud-,,froid ,,de ,,poularde ,a ,,la ,,rossini ,prepare the pieces as for ordinary chaud-froid1 and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras pure4 ,decorate each piece with a lyre composed of truffle stamped out with a 8lyre0 fancy-cutter1 set them on a deep1 square dish1 and cover with chicken jelly as above4 #afid--,,poularde ,a ,,la ,,dampierre ,completely bone the pullet's breast1 and stuff it with a preparation of chicken forcemeat 7,no4 #bjj74 ,sew up the piece1 truss it as for an entre1 and poach it in a chicken stock4 ,when it is cold1 trim it1 and coat it with a white chaud-froid sauce1 combined with a little almond milk4 ,glaze with aspic jelly1 and set it1 without decorating it1 on a low cushion lying on a long dish4 ,surround it with six small1 ham mousses and six small1 chicken mousses1 moulded in deep dariole-moulds1 and arranged alternately4 ,border the dish with crotons of jelly1 cut very neatly4 #afie--,,poulets ,a ,l',,carlate ,bone the breasts of three fair-sized chickens2 stuff and poach them as explained above4 ,when they are quite cold1 cover them with white chaud-froid sauce2 decorate with pieces of truffle2 glaze with aspic jelly1 and leave to set4 ,this done1 set them upright on a dish1 letting them lean one against the other4 ,between each chicken set a salted calf's tongue1 upright1 with the tip of the tongue pointing upwards2 and1 on either side of the tongues1 a large glazed truffle4 ,border the dish with fine crotons of jelly1 and serve a mayonnaise sauce at the same time4 #afif--,,poularde ,a ,,la ,,lambertye ,poach the pullet and let it cool thoroughly4 ,raise the suprmes1 suppress the bones of the breast and garnish the cavity with a cold chicken mousse1 combined with a quarter of its volume of foie-gras pure1 shaping the latter in such wise as to reconstruct the bird4 ,cut the suprmes into thin1 long slices2 coat them with white chaud-froid sauce1 and place them on the mousse1 pressing them lightly one upon the other4 ,deck with pieces of truffle2 glaze with chicken jelly2 set in a square1 entre dish1 and surround with melted jelly4 ,when about to serve1 incrust the dish in a block of ice4 #afig--,,poularde ,a ,,la ,,neva ,stuff the pullet with chicken forcemeat 7,no4 #bjj71 combined with foie gras and truffles1 cut into dice2 poach it in chicken stock and let it cool4 ,this done1 coat the piece with white chaud-froid sauce1 decorate with jelly1 and leave to set4 ,set the pullet on a cushion of rice1 lying on a long dish4 ,behind the bird1 arrange a fine1 vegetable salad in a shell of carved rice1 or in a large1 silver shell4 ,border the dish with neatly-cut crotons of pale jelly4 #afih--,,poularde ,,rose ,,de ,,mai ,poach the pullet and1 when it is quite cold1 raise its suprmes and remove the bones of the breast4 ,coat the carcass with a white chaud-froid sauce2 decorate as fancy may dictate2 garnish with a mousse of tomatoes 7,no4 #had71 and arrange the latter in such wise as to reconstruct the bird4 ,slice the suprmes2 coat them with white chaud-froid sauce2 decorate with truffles1 and glaze with chicken jelly4 ,garnish with the same mousse as that already used for the pullet1 as many small1 barquette-moulds as there are chaud-froid-coated slices1 and leave to set4 ,put the pullets on a low cushion of rice1 placed on a long dish2 surround it with the barquettes of mousse1 turned out at the last moment2 set a chaud-froid-coated slice on each barquette1 and distribute crotons of jelly over the dish4 #afii--,,poularde ,,rose ,,marie ,having poached and cooled the pullet1 raise its suprmes2 cut these into collops1 and coat them with white chaud-froid sauce4 ,trim the carcass1 leaving the wings attached2 garnish it with very smooth and pink1 ham mousse1 giving the latter the shape of the pullet1 and put to set in the refrigerator4 ,mould in small1 oval moulds1 as many barquettes of the same ham mousse as there are collops4 ,when the mousse in the fowl has properly set1 coat it with chaud-froid sauce1 prepared with paprika of a fine1 tender1 pink shade2 decorate according to fancy1 and glaze with chicken jelly4 ,set the pullet on a low cushion of rice1 placed on a dish2 place the barquettes of ham mousse around it2 set a collop on each mousse and a fine slice of truffle on each collop1 and border the dish with crotons of aspic4 #agjj--,,poularde ,a ,,la ,,saint-,,cyr ,pole the pullet in white wine1 and leave it to cool in its cooking-liquor4 ,this done1 raise the fillets2 cut them into regular slices2 coat them with white chaud-froid sauce and decorate4 ,meanwhile1 saut fifteen larks in a mirepoix2 remove the fillets of six of them2 glaze them with brown1 chaud-froid sauce1 and decorate them with bits of hard-boiled white of egg4 ,with the remainder of the larks and five oz4 of foie gras1 prepare a mousse1 and use the latter for reconstructing the pullet as explained in the preceding recipes4 ,when the mousse has set properly1 coat it with brown1 chaud-froid sauce4 ,arrange the chicken fillets1 coated with white1 chaud-froid sauce1 on either side of the mousse2 in the middle put the larks' fillets1 coated with brown1 chaud-froid sauce1 and let them slightly overlap one another4 ,set the pullet in a deep1 square dish2 surround it with melted1 chicken jelly2 let the latter set1 and serve the dish incrusted in a block of ice4 #agja--,,poularde ,,en ,,terrine ,a ,,la ,,gel,e ,bone the pullet all but the legs1 and stuff it with a forcemeat consisting of3 three and one-half oz4 of veal2 three and one-half oz4 of fresh pork fat2 three and one-half oz4 of gratin forcemeat1 prepared from fowls' livers2 two tablespoonfuls of brandy2 two tablespoonfuls of truffle essence1 and the yolk of an egg4 ,in the midst of the stuffing1 set half of a raw foie gras and one raw1 quartered truffle on each side4 ,reconstruct the pullet2 truss it as for an entre2 cover it with slices of bacon1 and pole in ,madeira for one and one-half hours4 ,leave to half-cool in the cooking-liquor2 withdraw the pullet2 remove the slices of bacon1 and put it in a terrine just large enough to hold it4 ,add a little chicken jelly to the bird's cooking-liquor1 which should not have been cleared of grease1 but merely strained through a napkin2 and pour this sauce over the pullet4 ,do not serve until twenty-four hours have elapsed1 and clear of grease as directed under 8,poularde au ,champagne0 7,no4 #afhh74 ,serve the terrine in a block of ice1 or on a dish with broken ice all round4 #agjb--,,terrine ,,de ,,poularde ,,en ,,conserve ,prepare the pullet as explained above1 and put it in a box just large enough to hold it4 ,seal up the box2 mark the top with a bit of tin2 put it in a stewpan with enough water to cover it1 and boil for two hours4 ,this done1 withdraw the box and cool it1 placing it upside down1 that the grease may be at the bottom and the breast coated with jelly4 #agjc--;,,ailerons ,,de ,,poulet ,a ,,la ,,carm,,lite ,poach a chicken la ,reine2 let it cool2 raise its suprmes and leave the humerus bones attached1 after having duly cleared them of all meat2 skin the suprmes1 and coat them with a little jelly4 ,garnish a timbale1 just large enough to hold the two wings1 half-way up with crayfish mousse4 ,upon this mousse1 set the two suprmes1 opposite one another1 and between them set a row of shelled and trimmed crayfishes' tails1 cooked as for bisque4 ,cover the whole with a succulent half-set chicken jelly1 and place in the refrigerator for two hours4 #agjd--;,,ailerons ,,de ,,poulet ,,lady ,,wilmer ,poach three fleshy1 spring chickens1 taking care to have the suprmes just cooked4 ,leave to cool1 and raise the wings as in the preceding recipe1 trim them and coat them with jelly4 ,with the meat of three legs1 prepare a chicken mousse1 and mould it in a dome-mould4 ,when the mousse is set1 turn it out on a dish1 and place the wings all round1 fixing them on the mousse1 with their points upwards1 by means of a little half-set jelly4 ,cover the mousse on top1 and the gaps between the points of the suprmes with chopped truffle and chopped tongue1 laid alternately4 ,in the middle of the mousse1 set a fine1 glazed truffle1 pierced by a small hatelet4 #agje--;,,aspic ,,de ,,poulet ,a ,l',,italienne ,clothe a border mould with aspic jelly1 in accordance with the procedure described under 8,aspic de ,homard0 7,no4 #ied71 and decorate it with large slices of truffles4 ,fill the mould with a coarse julienne of chicken fillets1 salted tongue and truffles1 spread in successive layers and besprinkled with cold1 melted aspic4 ,when about to serve1 turn out the aspic on a very cold dish2 set a salad 8 l',italienne0 in its midst1 and serve a ,rmoulade sauce separately4 #agjf--;,,aspic ,,de ,,poulet ,a ,,la ,,gauloise ,clothe an ornamented mould with jelly1 and decorate its bottom and sides with truffles4 ,fill it with successive and alternate layers of3 aspic jelly1 collops of chicken fillets1 cocks' combs coated with brown1 chaud-froid sauce1 fine cocks' kidneys1 coated with white chaud-froid sauce1 and slices of salted tongue cut into oval shapes4 ,when about to serve1 turn out1 and surround with fine crotons of aspic4 #agjg--,m,,daillons ,,de ,,volaille ,,rachel ,prepare some chicken suprmes as explained under 8,chaud-froid ,flix ,faure0 7,no4 #afia71 and cut them into collops4 ,trim these collops with a round1 even cutter1 and coat them with aspic4 ,prepare a mousse from the meat of the legs4 ,spread this mousse on a tray in a layer one-third in4 thick and leave it to set4 ,when it is quite firm1 stamp it out with a round1 even cutter1 dipped in hot water1 and a little larger than the one used in trimming the collops4 ,set a medallion on each roundel of mousse1 fixing it there by means of a little half-set jelly1 and arrange the medallion prepared in this way on a square dish4 ,in their midst set a fine faggot of asparagus-heads2 fill the gaps between the medallions with a garnish consisting of a salad of asparagus-heads with cream4 ,serve on a block of ice or surround the dish with ice4 #agjh--;,,galantine ,,de ,,volaille ,for galantines1 fowls may be used which are a little too tough to be roasted1 but old fowls should be discarded4 ,the latter invariably yield a dry forcemeat1 whatever measures one may take in the preparation4 ,the fowl should be cleaned but not emptied1 and it should be carefully boned2 the process beginning from an incision down the skin of the back1 from the head to the tail4 ,this done1 carefully remove the meat with the point of a small1 sharp knife1 until the carcass is quite bare4 ,cut off the wings and the legs1 flush with the articulations of the trunk2 remove all the meat that the skin may be quite clean1 and spread the skin on a clean piece of linen4 ,trim the meat of the breast1 cut it into pieces one-third inch square1 and put the resulting trimmings aside4 ,season these pieces and marinade them in a few drops of brandy2 prepare other pieces of the same size and length from four oz4 of truffles2 six oz4 of salted1 fat pork2 four oz4 of cooked ham1 and four oz4 of salted and cooked ox-tongue4 ,then clear the meat of the legs of all tendons2 add to it the trimmings cut from the breast1 as much very white veal and twice as much very fat1 fresh pork2 season these meats with salt1 pepper and nutmeg2 chop them up very finely2 pound them1 and rub them through a sieve4 ,add the brandy in which the fillets were marinaded4 ,spread a layer1 three in4 wide1 of this forcemeat along the whole of the middle of the chicken's skin2 upon this layer of forcemeat set the strips of bacon1 fowl1 truffle1 ham1 and tongue1 arranging them alternately and regularly2 upon them spread another layer of forcemeat1 equal to the first2 then another layer of the various pieces1 and finally cover and envelop the whole in what remains of the forcemeat4 ,draw the skin of the fowl over the whole and completely wrap the former round the latter4 ,carefully sew up the edges of the skin1 and roll the galantine in a napkin1 either end of which should be tightly strung4 ,with six lbs4 of shin of veal1 one-half lb4 of fresh blanched pork rind1 and the fowl's carcass1 prepare a white veal stock 7,no4 #aj74 ,when this stock has cooked for about five hours1 add the galantine to it1 and gently cook the latter for about one and one-quarter hours4 ,at the end of this time take the galantine off the fire2 drain it on a dish1 and let it cool for ten minutes2 remove the napkin in which it has cooked1 and roll it in another one which should be similarly tied at both ends4 ,this done1 put the galantine to cool under a weight not exceeding five or six lbs4 ,the cooking-liquor1 once it has been cleared of grease and clarified as for an aspic 7,no4 #aeh71 constitutes a jelly which accompanies the galantine4 ,when the latter is quite cold1 remove the napkin covering it1 trim it neatly at either end2 coat it with half-melted jelly1 and dish it on a low cushion of carved rice4 ,finally1 decorate it as fancy may dictate with pieces of jelly4 #agji--,,pain ,,de ,,volaille ,,froid ,pole a very tender chicken2 do not colour it and have it only just done4 ,withdraw it and leave it to cool4 ,add two tablespoonfuls of strong veal stock and one tablespoonful of burned brandy to the poling-liquor4 ,simmer for ten minutes4 ,strain this stock through a sieve1 and slightly press the vegetables in so doing1 that all their juices may be expressed4 ,clear of grease1 and reduce until the liquor does not measure more than two tablespoonfuls4 ,put it on the side of the fire1 add the yolks of three eggs1 stirring briskly the while1 and add1 little by little1 six oz4 of very good1 fresh butter1 just as for a ,hollandaise sauce4 ,finally1 add one and one-half leaves of gelatine1 dissolved in two tablespoonfuls of boiling water1 and rub the whole through tammy4 ,meanwhile1 raise the chicken's fillets and cut them into wide and thin collops1 after having cleared them of skin4 ,cover each collop with a slice of truffle dipped in good1 half-melted jelly1 and with them line the bottom and sides of a timbale-mould1 already clothed with jelly and incrusted in ice4 ,then completely bone the chicken2 finely pound the remainder of its meat as well as the skin2 rub the whole through a fine sieve1 and add the resulting pure to the prepared sauce4 ,mix the whole well1 and fill the mould with it4 ,allow to set well1 and turn out on a cushion of rice surrounded by fine crotons of jelly4 ,n4,b4--,by substituting young ducks1 young pigeons1 or some kind of game such as pheasant1 woodcock1 c41 for the chicken1 this recipe may be applied to any piece of poultry or game4 #agaj--,,supr,,me ,,de ,,volaille ,,jeannette ,poach a fowl2 let it cool2 raise its suprmes1 and cut each into four collops1 trimmed to the shape of ovals4 ,coat these collops with white chaud-froid sauce1 and decorate them with tarragon leaves1 blanched1 cooled1 well-drained and very green4 ,let a layer of aspic jelly one-half in4 thick set on the bottom of a timbale or a square dish2 upon this layer set some slices of foie-gras ,parfait1 cut to the shape of the collops1 and place one of the latter on each slice of the ,parfait4 ,this done1 cover with fine half-melted chicken jelly4 ,when about to serve1 incrust the dish or the timbale in a block of carved ice4 #agaa--,,mousse ,,de ,,volaille ,,froide ,the carefully boned and skinned meat of a poached fowl may be used in the preparation of this mousse1 but a freshly-roasted fowl1 scarcely cooled1 is preferable2 the latter's flavour being more delicate and more distinct4 ,the quantities and the mode of procedure for cold fowl mousse are those given under 8mousse de tomates0 7,no4 #had74 ,the various mousse recipes which ,i gave for trout 7,nos4 #hac and #hae7 may be applied to cold fillets of fowl4 ,in this case1 the latter may be coated with some kind of chaud-froid sauce1 or simply glazed with jelly1 and soberly decorated4 ,these mousses constitute excellent dishes for suppers1 and from a very long list of them ,i may quote3-- ,mousse de jambon au blanc de poulet4 ,mousse de foie gras au blanc de poulet4 ,mousse de langue au blanc de poulet4 ,mousse de tomates au blanc de poulet4 ,mousse d'crevisses au blanc de poulet4 ,mousse d'airelles ou de canneberges au blanc de poulet4 ,mousse de physalis au blanc de poulet4 #agab--,,mayonnaise ,,de ,,volaille ,garnish the bottom of a salad-bowl with ciseled lettuce1 arranging it in the shape of a dome4 ,season with a little salt and a few drops of vinegar4 ,upon this salad arrange the cold collops of boiled or roast fowl1 carefully cleared of all skin4 ,cover with mayonnaise sauce2 smooth the latter and decorate with capers2 small stoned olives2 anchovy fillets2 quartered hard-boiled eggs2 small quartered or whole lettuce hearts4 ,arrange these decorating constituents according to fancy1 as no hard and fast rule can be given4 ,when about to serve1 mix as for a salad4 #agac--;,,chicken ,,salad ,this dish consists of the same ingredients as the preceding one1 except for the mayonnaise1 which is replaced by an ordinary seasoning added just before mixing and serving4 #agad--,p,t ,,de ,,poulet ,line a raised-pie mould with patty paste 7,no4 #bcei71 taking care to leave a fine crest4 ,bone a fowl weighing about four or five lbs4 ,set the suprmes 7each cut into three collops7 to marinade in a glass of brandy1 salt1 pepper1 nutmeg1 and five medium-sized peeled truffles1 each cut into four or five thick slices4 ,with what remains of the fowl's meat1 as much lean pork and veal 7mixed in equal quantities7 and twice as much fresh1 pork fat 7i4e41 a quantity equal in weight to all the other meats put together71 prepare a very smooth forcemeat2 chopping the whole first1 then pounding it and rubbing it through a sieve4 ,add to this forcemeat a little truffle essence2 the marinade of the fillets2 one raw egg1 and the necessary seasoning1 to wit3 salt1 pepper1 and nutmeg4 ,line the bottom and sides of the pie with this forcemeat2 on this first layer of forcemeat lay a thin slice of bacon and thick slices of tongue1 beef1 or ham4 ,place thereon another slice of bacon1 followed by a thin layer of forcemeat1 a layer of truffle slices1 another layer of forcemeat1 the collops of fowl1 another layer of forcemeat1 one more layer of truffles1 one more layer of forcemeat1 one more layer of tongue or ham 7between two thin slices of bacon72 and finally cover the whole with what remains of the forcemeat and a slice of larding bacon superposed by a bay-leaf4 ,now close the pie with a cover of the same paste as that already used1 carefully seal down the cover to the crest of the underlying paste1 trim and pinch the crest1 and deck this cover of paste with imitation-leaves of the same paste4 ,make a slit in the top of the pie1 for the escape of steam2 carefully gild the cover and the crest1 and bake in a moderate oven for about one and one-quarter hours4 ,on withdrawing the pie from the oven1 let it half cool1 and fill it with a succulent1 chicken jelly4 ,allow this dish to cool for at least twenty-four hours before serving4 ,n4,b4--,with this recipe as model1 and by substituting another piece of poultry or game for the fowl1 raised pies may be prepared from every kind of game or poultry1 except water-game1 which only yields mediocre results4 ,in the case of game pies1 the forcemeat is combined with one-sixth of its weight of gratin forcemeat 7,no4 #bjb7 and an equal quantity of fat bacon is suppressed4 ,the chicken jelly is also replaced by a jelly prepared from the carcasses of the birds under treatment4 ,dish these raised pies plainly1 on napkins1 and very cold4 #agad;a--,,chicken ,,pie ,see ,no4 #affj4 #agae--;,,dindonneau 7,young ,turkey7 ,young turkeys1 served as relevs or entres1 admit of all the recipes given for pullets2 therefore1 in order to avoid unnecessary repetition1 the reader is begged to refer to those recipes4 ,those most generally applied to young turkeys are the ones termed 8 l',anglaise0--with celery1 la ,financire1 la ,godard1 and la ,jardinire4 ,in addition to these preparations1 there are others which are better suited and are more proper to young turkeys1 and these ,i give below4 #agaf--;,,dindonneau ,,farci ,,aux ,,marrons ,cut open the shells of two and one-quarter lbs4 of chestnuts2 immerse them for a few seconds in smoking fat2 peel them1 and almost completely cook them in consomm4 ,then mix them with two lbs4 of very finely-chopped pork1 rubbed through tammy4 ,fill the bird with this preparation2 truss it1 and roast it on the spit or in the oven1 basting frequently the while4 ,serve with the gravy separately4 ,the latter should be somewhat fat4 #agag--;,,dindonneau ,a ,,la ,,catalane ,cut up the young turkey as for a fricasse1 and fry the pieces in three oz4 of butter4 ,when the pieces are nicely browned1 swill the utensil with one pint of white wine2 season with salt and pepper2 add a piece1 the size of a pea1 of crushed garlic1 and completely reduce4 ,then moisten with sufficient tomato pure and equal quantities of ,espagnole and brown stock to just cover the pieces4 ,cook in the oven for forty minutes2 transfer the pieces to another dish after having trimmed them1 and add one-half lb4 of raw1 quartered mushrooms1 sautd in butter2 twenty chestnuts cooked in consomm2 twenty small1 glazed onions2 five quartered tomatoes1 and ten sausages4 ,strain the sauce over the pieces of turkey2 complete the cooking for twenty-five minutes1 and dish in a timbale4 #agah--;,,dindonneau ,,chipolata ,this may be prepared in two ways1 according as to whether it be intended for lunch or for dinner4 7#a7 ,cut up the young turkey and fry the pieces in butter as above4 ,swill with one glassful of white wine2 add a sufficient quantity of tomatd half-glaze sauce1 just to cover the pieces1 and cook in the oven for forty minutes4 ,this done1 transfer the pieces to another stewpan and add thereto twenty small1 glazed onions1 twenty chestnuts cooked in consomm1 ten chipolata sausages1 one-third lb4 of frizzled pieces of fresh pork cut into dice1 and twenty olive-shaped and glazed carrots4 ,strain the sauce over the whole1 complete the cooking and dish in a timbale4 7#b7 ,braise the young turkey2 glaze it at the last moment1 and set on a long dish4 ,surround it with the garnish given above1 combined with the reduced braising-liquor4 #agai--;,,dindonneau ,,en ,,daube ,bone the young turkey's breast1 and stuff it1 arranging its meat as for a galantine1 with very good sausage-meat combined with a glassful of liqueur brandy per two lbs4 of the former2 bacon1 truffles2 and a very small and red ox-tongue1 covered with slices of bacon and set in the centre of the garnish4 ,reconstruct the young turkey2 sew it2 truss it1 and put it in a terrine just large enough to hold it and its moistening4 ,with the bones and the trimmings of the young turkey1 two slices of veal1 two lbs4 of frizzled beef1 aromatics1 one pint of white wine1 and two quarts of water1 prepare a brown stock after recipe ,no4 #i4 ,reduce this stock to one and one-half quarts2 put it into the terrine2 cover and thoroughly close up the latter with a strip of paste1 and cook in a hot oven for two and one-half hours4 ,leave to cool in the terrine1 and1 when about to serve1 slightly heat the latter in order to turn out the daube4 #agbj--;,,blanc ,,de ,,dindonneau ,a ,,la ,,dampierre ,remove and bone the young turkey's legs4 ,with the meat1 carefully cleared of all tendons1 prepare a mousseline forcemeat2 spread the latter on a tray in a layer one-third in4 thick1 and poach it4 ,stamp it out with an even1 oval fancy-cutter1 about three in4 by two in4 ,braise or pole the young turkey's breast with the greatest care1 keeping it underdone4 ,this done1 raise the two suprmes1 skin them1 and cut them into collops of a size that will allow of their being trimmed with the fancy-cutter already used4 ,with a little raw forcemeat1 stick a collop to each oval of poached forcemeat2 then1 by means of a piping-bag fitted with an even pipe1 garnish the borders of the collops with the same forcemeat combined with twice its bulk of chopped salted tongue4 ,set the medallions thus prepared on a covered tray1 and put them in the steamer that the forcemeat may poach4 ,when about to serve1 take the piping-bag and make a fine rosette of a pure of peas in the centre of each medallion4 ,set these medallions in a circle on a round dish1 around a little bowl of carved1 fried bread1 garnished with the same pure of peas4 ,serve separately a velout prepared from the bones of the dindonneau4 #agba--;,,blanc ,,de ,,dindonneau ,a ,,la ,,toulousaine ,pole the young turkey4 ,when it is cooked1 raise its suprmes1 skin them1 and cut them into somewhat thick collops4 ,dish these collops in a circle1 and set a collop of foie gras1 sautd in butter1 between each4 ,pour a ,toulousaine garnish in their midst1 and surround with a thread of light glaze4 #agbb--;,,ailerons ,,de ,,dindonneau ,,dor,s ,a ,,la ,,pur,e ,,de ,,marrons ,the pinions referred to in this recipe are pinions properly so called2 that is to say1 they consist of the two last joints of the wing4 ,when they are properly prepared1 they constitute one of the most savoury luncheon entres that can be served4 ,the pinions of large pullets may be treated in this way4 ,clear and singe the pinions1 and set them in a buttered sautpan1 just large enough to hold them4 ,colour gently on both sides and drain4 ,in the same butter1 gently brown a sliced carrot and onion1 to which add a few parsley stalks and a little thyme and bay4 ,set the pinions on these aromatics2 season moderately with salt and pepper2 cover the sautpan1 and continue cooking gently in a very slow oven1 basting often the while4 ,the dish will be all the better for having been cooked slowly and regularly4 ,do not moisten1 if possible1 or1 at the most1 only do so with a few drops of water1 in order to keep the butter from clarifying--not an unusual occurrence when the heat is too fierce4 ,when the pinions are cooked1 dish them radially1 and cover them that they may keep warm4 ,add a few tablespoonfuls of light stock or some water to the cooking butter1 and set to boil gently for fifteen minutes4 ,when this stock is sufficiently reduced to only half-immerse the pinions1 pass it through a fine strainer and clear of some of the grease if necessary2 remember1 however1 that this stock should be somewhat fat4 ,pour it over the pinions1 and serve a timbale of a fine pure of marrons separately4 #agbb;a--,,dindonneau ,,froid ,all the recipes given for cold pullets may be applied to this bird4 ,goose 7,oie7 ,the principal value of the goose from the culinary point of view lies in the fact that it supplies the best1 most delicate and firmest foie gras4 ,apart from this property1 the preciousness of which is truly inestimable1 goose is really only served at bourgeois or family tables4 #agbb;b--,,oison ,a ,l',,allemande ,completely bone the gosling's breast2 season it inside1 and stuff it with quartered1 peeled and cored apples1 half-cooked in butter4 ,sew up the openings1 and braise gently1 basting with fat the while4 ,when the gosling is cooked1 dish it and surround it with peeled apples1 cored by means of the tube-cutter1 cooked in butter1 and garnished with red-currant jelly4 ,drain away three-quarters of the grease2 swill the braising-pan with the required quantity of good gravy for roasts2 strain this gravy1 and serve it separately4 #agbb;c--,,oison ,a ,l',,alsacienne ,stuff the gosling with very good sausage-meat2 truss2 colour in butter and pole4 ,dish and surround with sauerkraut braised in goose grease1 and rectangles of lean bacon1 cooked with the sauerkraut4 #agbc--,,oison ,a ,l',,anglaise ,cook one lb4 of unpeeled onions in the oven4 ,when they are cold1 peel them2 chop them1 and add to them an equal weight of soaked and pressed bread1 one oz4 of fresh or chopped sage1 salt1 pepper and nutmeg4 ,stuff the gosling with this preparation2 truss it1 and roast it on the spit or in the oven4 ,dish it2 surround it with the gravy1 which should be somewhat fat1 and serve a sauceboat of slightly-sugared1 stewed apples1 separately4 #agbd--,,oison ,,en ,,civet ,when killing the gosling1 carefully collect its blood4 ,add the juice of a lemon and beat it1 so as to prevent coagulation1 until it is quite cold4 ,cut the gosling into pieces and proceed exactly as for 8,civet de ,livre0 7,no4 #ahba74 #agbe--,,oison ,,au ,,raifort ,braise the gosling4 ,dish it and surround it1 either with noodles with butter1 or rice au gras 7,no4 #bbeb74 ,besprinkle the garnish with the reduced braising-liquor1 and serve a horse-radish sauce with cream 7,no4 #ach71 separately4 ,n4,b4--,besides these various recipes1 goslings may also be prepared like young turkeys1 i4e41 with chestnuts1 la ,chipolata1 en ,daube2 or with turnips1 peas1 and 8en ,salmis10 like ,duck4 #agbf--;,,foie ,,gras ,foies gras are supplied either by geese or ducks4 ,goose's liver is larger1 firmer and less readily melted than that of the duck4 ,as a rule the former should be selected in preference1 more particularly in the matter of hot dishes4 ,nevertheless1 failing goose's liver1 duck's liver may be used and with very good results when its quality is good4 ,foies gras are used in the preparation of terrines1 raised pies1 parfaits and mousses1 which are among the most delicate and richest of cold dishes4 ,they may also be used as a garnishing ingredient1 in the form of collops or mousseline quenelles4 ,finally1 they may also be served as hot entres4 ,when a whole foie gras is to be served hot1 it must first be trimmed1 studded with raw truffles which have been previously peeled1 quartered1 seasoned with salt and pepper1 stiffened in a glassful of brandy1 together with a bay-leaf1 and cooled in a thoroughly closed terrine4 ,when the foie gras has been studded with truffles1 wrap it in thin slices of bacon or a piece of pig's caul1 and set it in a thoroughly-sealed terrine before cooking it4 ,the best way to cook foie gras1 when it is to be served whole and hot1 is to bake it in a crust of paste that can absorb the excess of grease produced by the melting of the liver4 ,for this purpose prepare two layers of patty paste1 a little larger than the liver4 ,on one of these layers1 set the liver wrapped in slices of bacon2 and1 if possible1 surround it with whole fair-sized truffles1 peeled4 ,set half a bay-leaf on the liver2 moisten the edges of the paste2 cover the whole with the other layer of paste2 seal it down with the thumb1 and fold over the edges of the paste to form a regular1 ornamented border which1 besides finishing off the preparation1 also increases the strength of the welding4 ,gild the top2 streak2 make a slit in the top for the escape of the steam2 and1 in the case of a medium-sized liver1 cook in a good1 moderate oven for from forty to forty-five minutes4 ,serve this crust as it stands1 and send the garnish separately4 ,in the dining-room1 the waiter in charge removes the top of the crust1 cuts out the liver with a spoon1 setting a piece on each plate1 and arranges around each piece the garnish mentioned on the menu4 ,i am not partial to the cooking of foie gras in a terrine when it is to be served hot4 ,in any case the method described above strikes me as being much the best1 whatever be the garnish that is served with the liver4 ,i particularly recommend a garnish of noodles1 macaroni1 lazagnes1 spaghetti and even rice1 with hot foie gras4 ,these pastes should simply be cooked in water and finished with cream4 ,this accompaniment makes the foie gras much more digestible and palatable4 ,the best garnishes for hot foie gras1 besides those given above1 are truffles1 whole or in slices1 or a ,financire4 ,in the matter of brown sauces1 a ,madeira sauce suits admirably1 provided it be of great delicacy and not overcharged with ,madeira2 but a very light buttered1 veal or chicken glaze1 combined with a little old ,sherry or old ,port1 is even superior4 ,a ,hongroise sauce with paprika or an excellent suprme sauce may also be served when the garnish admits of it4 #agbg--;,,foie ,,gras ,,cuit ,,dans ,,une ,,brioche ,for this dish the foie gras is cooked differently2 the result is almost the same as that yielded by the crust prescribed above1 except that it is much more delicate4 ,this method1 moreover1 allows of obtaining a foie gras clear of all grease 7the latter being completely absorbed by the paste71 and is therefore best suited to cold dishing4 ,after having studded the foie gras with truffles and placed it in a closed terrine as above1 wrap it in slices of bacon1 set it to poach in a moderate oven for twenty minutes1 and leave it to cool4 ,line a buttered timbale-mould1 of a size in proportion to that of the liver1 with a thick layer of ordinary unsugared brioche paste 7,no4 #bcgj74 ,put the foie gras upright in the mould1 which it should almost fill2 close the timbale with a cover of the same paste2 make a slit in the top2 surround the top of the mould with a band of strong1 buttered paper1 that the paste may be prevented from running over1 and let it rest for about thirty minutes in a temperature of #hf ,f4 to allow the paste to work4 ,bake in a rather hot oven1 until a needle inserted through the centre withdraws quite clean4 ,serve the dish as it stands with one of the ordinary foie-gras garnishes4 #agbh--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,p,,rigueux ,cut some slices two and one-half oz4 in weight from a raw foie gras4 ,season them with salt and pepper2 dip in beaten egg2 roll in finely-chopped truffle1 and saut in clarified butter4 ,dish in a circle1 and1 in the middle1 pour a ,madeira sauce flavoured with truffle essence4 #agbi--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,,ravignan ,from a layer of unsugared brioche paste1 one-third in4 thick1 cut twenty roundels two and one-half in4 in diameter4 ,on ten of these roundels1 spread a coating of chicken forcemeat1 leaving a margin one-third in4 wide of bare paste on each roundel4 ,set a slice of truffle in the middle1 a thick roundel of raw foie gras on the truffle1 another slice of truffle upon that1 a coat of forcemeat over the whole2 and cover with the ten remaining roundels1 after having slightly moistened the latter1 that the two edges of paste may be sealed4 ,press with the back of a round cutter2 gild1 and cook in a hot oven for fifteen minutes4 ,dish in a circle1 and serve a ,prigueux sauce at the same time4 #agcj--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,,talleyrand ,prepare3 7#a7 a crust made in a flawn-mould1 six in4 in diameter2 7#b7 a garnish of blanched macaroni1 cut into lengths of one in41 cohered with four oz4 of grated ,gruyre and ,parmesan cheese per lb4 of macaroni1 and combined with two oz4 of butter1 four oz4 of a julienne of truffles and four oz4 of foie gras cut into large dice4 ,dish in a circle in the crust ten collops of foie gras sautd in butter1 alternating them with fine slices of truffle4 ,put the macaroni in the middle1 shaping it like a dome1 sprinkle with grated cheese and glaze quickly4 ,dish on a napkin1 and serve separately a clear chicken glaze1 flavoured with truffles and well buttered4 #agca--,,souffl ,,de ,,foie ,,gras ,rub two-thirds lb4 of foie gras and three and one-half oz4 of raw truffles through a fine sieve4 ,mix the two pures in a basin1 and add two-thirds lb4 of raw chicken-meat1 pounded with the whites of four eggs1 and rubbed through a fine sieve4 ,season2 work the preparation on ice1 and add to it1 little by little1 one-half pint of rich1 thick1 and very fresh cream1 then the well-stiffened whites of four eggs4 ,dish in a buttered souffl saucepan1 and poach under cover in the bain-marie for from thirty to thirty-five minutes4 ,serve a ,madeira sauce1 flavoured with truffle essence1 separately4 #agcb--,,timbale ,,de ,,foie ,,gras ,a ,l',,alsacienne ,prepare an ordinary timbale crust4 ,when about to serve1 fill it with layers of noodles with cream1 separated by alternate layers of foie-gras collops1 sautd in butter1 and slices of truffles4 ,complete with some raw noodles1 tossed in butter and distributed over the last layer of cohered noodles4 ,cover the timbale1 and serve a suprme sauce1 flavoured with truffle essence1 separately4 #agcc--,,timbale ,,de ,,foie ,,gras ,,cambac,r,s ,line a buttered dome-mould with rings of large poached macaroni4 ,these rings should be one-fifth inch thick1 and should be garnished inside with very black truffle pure1 cohered by means of a little forcemeat4 ,when the mould is lined1 coat it inside with a layer of chicken forcemeat combined with truffle pure4 ,put the mould for a few minutes in a moderate oven1 that the forcemeat may poach4 ,reduce one-third pint of ,bchamel sauce1 combined with four to five tablespoonfuls of truffle and chicken essence1 to half2 mix therewith one-half lb4 of poached macaroni1 cut into lengths of one inch1 and four tablespoonfuls of foie-gras and truffle pure1 made from trimmings4 ,mix the whole thoroughly4 ,garnish the timbale with this macaroni1 spreading it in layers1 separated by other alternate layers of foie-gras collops1 poached in ,madeira1 and slices of truffle4 ,cover the garnish with a layer of forcemeat1 and poach in the bain-marie1 allowing forty-five minutes for a quart-mould4 ,let the mould stand for a few minutes before emptying it2 turn out the timbale upon a round dish2 surround it with a border of ,prigueux sauce1 and serve a sauceboat of ,prigueux sauce separately4 #agcd--,,timbale ,,de ,,foie ,,gras ,,montesquieu ,spread a very even layer1 one-third inch thick1 of chicken forcemeat upon a sheet of buttered paper4 ,moisten the surface with some white of egg2 sprinkle with chopped truffle1 and press on the latter by means of the flat of a knife4 ,set to poach gently2 cool1 and then stamp out with a round1 even cutter1 one inch in diameter4 ,with the resulting roundels1 garnish the bottom and sides of a ,charlotte mould1 placing their truffled sides against the mould4 ,then1 with the view of binding these roundels together1 as they are to constitute the outside of the timbale1 coat the whole of the mould inside with some fairly firm chicken forcemeat1 combined with a quarter of its bulk of foie-gras pure4 ,fill the mould with a foie-gras ,parfait with truffles cut into very large dice and cohered by means of mousseline chicken forcemeat4 ,cover the whole with a layer of the same forcemeat as that used for the purpose of binding the roundels1 and set to poach under cover4 ,turn out1 following the same precautions as above2 surround the timbale with a border of nice1 pink1 ,hungarian sauce with paprika1 and send a sauceboat of this sauce to the table at the same time4 ,foie ,gras ,froid #agce--;,,aspic ,,de ,,foie ,,gras ,clothe an even or ornamented mould 7fitted with a central tube7 with aspic1 and decorate it with poached white of egg and truffle4 ,fill it with rows of well-trimmed foie-gras rectangles1 or shells raised by means of a spoon dipped in hot water1 separating each row with a coat of aspic4 ,except for its principal ingredient1 which may vary1 the preparation of aspic is always the same as that described under 8,aspic de ,homard0 7,no4 #ied74 ,for the turning out and dishing1 proceed in exactly the same way4 #agcf--;,,foie ,,gras ,,gastronome ,take a plain foie-gras ,parfait1 i4e41 one without a crust2 trim it neatly to the shape of an egg1 and completely cover it with a chaud-froid sauce with paprika4 ,decorate it according to fancy1 and glaze it with cold melted jelly4 ,cut out a crust1 proportionate in size to the egg1 and shape it like a cushion4 ,coat it with a chaud-froid sauce of a different colour2 deck it with softened butter1 applied by means of a piping-bag fitted with a narrow1 grooved pipe2 set it on the dish1 and place the foie-gras egg upon it4 ,surround the cushion with fine fair-sized truffles1 glazed with aspic jelly4 #agcg--;,,foie ,,gras ,,au ,,paprika ,trim a fine1 fresh foie gras2 salt it2 sprinkle it with a coffeespoonful of paprika2 put it into a saucepan with a large sliced ,spanish onion and a bay-leaf1 and cook in the oven for thirty minutes4 ,this done1 set it instantly in an oval terrine1 after having carefully removed every bit of onion2 cover it with its own grease2 fill up the terrine with jelly1 and leave to cool4 ,keep in the cool until ready for serving4 ,n4,b4--,in ,vienna1 where this dish is usually served as a hors-d'uvre1 with baked potatoes1 the onion is not removed4 ,the foie gras is left to cool in the terrine in which it has cooked1 with all its grease1 and it is served thus1 very cold4 ,this piece of information was kindly given to me by ,madame ,katinka4 #agch--;,,escalopes ,,de ,,foie ,,gras ,,mar,,chale ,from a terrine of very firm foie gras cut the required number of collops1 giving them an oval shape4 ,make a preparation of 8pain de foie gras0 7,no4 #agda7 with the remains of the terrine1 and cover the collops with the preparation1 shaping the latter in a dome upon them4 ,coat these garnished collops with cream chaud-froid sauce2 decorate with a slice of truffle1 and glaze with aspic4 ,with some foie-gras pure prepare some balls 7of the shape of bigaroons72 in the centre of each place a little ball of truffle in imitation of the stone of the fruit1 and coat them with a reddish-brown1 chaud-froid sauce4 ,this done1 glaze them with jelly4 ,dish the collops round a circular cushion1 set upon a very cold dish2 arrange the bigaroons in a pyramid on the cushion1 and border the dish with fine1 jelly crotons4 #agci--,,mousse ,,de ,,foie ,,gras ,for the preparation of the mousse1 see ,no4 #had4 ,the procedure and the quantities are always the same1 and only the principal ingredient changes4 ,the moulding is also effected in the same way in a jelly-clothed and decorated mould1 generally just large enough to hold the requisite amount for one service1 or in a silver timbale1 incrusted in ice4 #agdj--,,mousselines ,,de ,,foie ,,gras ,i have oftentimes explained that the substance is the same from which mousses and mousselines are prepared1 and ,i have pointed out wherein the difference between them lies4 ,just like the other mousselines1 those of foie gras are made in egg- or quenelle-moulds1 or others of the same kind4 ,foie-gras mousselines are1 according to circumstances1 either simply glazed with aspic1 or coated with chaud-froid sauce and dished in a timbale with jelly4 ,they may also be moulded in little paper cases4 #agda--,,pain ,,de ,,foie ,,gras ,from a cold foie gras1 braised in ,madeira1 cut a few collops and put them aside4 ,clear the cooking-liquor of all grease1 reduce to half1 and add the yolks of four eggs and one-half lb4 of butter1 proceeding as for a ,hollandaise sauce4 ,complete with a grilled1 crushed1 hazel-nut1 two leaves of dissolved gelatine1 and1 when the preparation is only lukewarm1 mix therewith 7without working the whole overmuch7 what remains of the foie gras1 rubbed through a sieve4 ,spread this preparation in layers in an aspic-clothed and decorated mould1 separating each layer with other alternate layers consisting of the reserved collops and some slices of truffle4 ,cover the last layer with aspic1 and set the mould in a refrigerator for a few hours4 ,when about to serve1 turn out1 and border the dish with fine1 aspic jelly crotons4 #agdb--,,parfait ,,de ,,foie ,,gras ,fresh foies gras do not bear transport very well1 and1 when sent from a distance1 often reach their destination tainted4 ,it is1 therefore1 difficult1 whatever care may have been bestowed on their preparation1 to obtain the results which are achieved by manufacturers who are renowned for this kind of produce4 ,consequently1 it is preferable to buy the ,parfait of foie gras ready-made from a good firm rather than to try to make it oneself4 #agdc--,,pav ,,de ,,foie ,,gras ,,lucullus ,let a coat of aspic1 one-half inch thick1 set on the bottom of a square timbale1 and lay thereon a few slices of truffle4 ,upon this jelly spread a layer1 two-thirds inch thick1 of foie-gras pure1 thinned by means of a little melted jelly4 ,when this pure has set1 lay on it a few foie-gras collops and slices of truffle2 cover with aspic1 and continue thus with alternate layers of pure1 collops1 and aspic4 ,fill up the mould with a layer of aspic jelly2 put it in the refrigerator for a few hours1 and dish on a block of ice1 cut to the shape of a flagstone4 #agdd--,,timbale ,,de ,,foie ,,gras ,,tzarine ,line a timbale-mould with ordinary patty paste1 and cover the inside all over with slices of larding bacon4 ,just in the middle set a fresh foie gras1 seasoned with salt1 pepper1 and allspice2 surround it with quails stuffed with a piece of truffle1 and set upright with their breasts against the slices of bacon4 ,fill up the mould with whole1 raw1 and peeled truffles2 cover the whole with a round slice of the same bacon2 cover the timbale with a layer of paste1 well sealed down round the edges2 make a slit in the top for the escape of steam1 and bake in a good1 moderate oven for one and one-quarter hours4 ,on withdrawing the timbale from the oven1 pour into it some succulent veal stock1 flavoured with ,madeira1 and sufficiently gelatinous to form a nice jelly4 ,keep the timbale in the cool for one or two days before serving it4 ,ducks and ,ducklings 7,canards et ,canetons7 ,three varieties of the duck family are recognised in cookery1 viz41 the ,nantes duck1 the ,rouen duck1 and the different kinds of wild duck4 ,the latter are generally used for roasts and in salmis4 ,the ,rouen duck is also served more often as a roast than as an entre4 ,the characteristic trait of its preparation lies in its being kept very underdone1 and it is very rarely braised4 ,it is killed by suffocation1 and not by bleeding1 which is the usual mode of killing other birds4 ,the ,nantes duck1 which is similar to the ,aylesbury one1 is not so fleshy as the ,rouen duck1 and may be roasted1 poled1 or braised4 #agde--;,,caneton ,,nantais ,a ,,la ,,choucro,,te ,take a piece of manied butter the size of an egg1 and insert it into the duckling with chopped parsley and shallots4 ,truss the bird as for an entre2 brown it in the oven1 and put it in a stewpan already lined for braising4 ,moisten1 just enough to cover1 with white veal stock and ,rhine wine 7in the proportion of two-thirds of the former to one-third of the latter71 or ordinary good white wine1 and braise slowly until cooking is completed4 ,meanwhile1 braise in the usual way two lbs4 of sauerkraut with one-half lb4 of salted breast of pork4 ,when it is three-parts done1 drain it1 and complete its cooking with one-third pint of veal gravy and one-sixth pint of white wine1 until this moistening is completely reduced4 ,set the sauerkraut in a border round a dish1 and surround it with the pork cut into small rectangles4 ,place the carved duck in the centre1 and coat it moderately with half-glaze sauce combined with the reduced braising-liquor4 ,send the remains of this sauce separately4 #agdf--;,,caneton ,d',,aylesbury ,,po,l ,a ,,la ,,menthe ,stuff the duckling with one oz4 of butter combined with a pinch of chopped mint1 and pole it4 ,dish it2 swill the stewpan with one-sixth pint of clear1 veal gravy and a little lemon juice2 strain1 add a pinch of chopped mint1 and pour this sauce over the duckling4 #agdg--;,,caneton ,,moli,,re ,bone the duckling1 and stuff it with one lb4 of gratin foie-gras forcemeat1 combined with two-thirds lb4 of good sausage-meat4 ,set two rows of truffles in the middle of the thickest part of the forcemeat1 lengthwise1 along the duckling4 ,reconstruct2 sew up the skin1 wrap in a serviette1 after the manner of a galantine1 and poach in a stock made from the carcass4 ,glaze the duckling with some of this stock1 strained1 cleared of all grease1 and reduced4 ,with what remains prepare a ,madeira sauce1 and add thereto two oz4 of sliced truffles4 ,dish the duckling1 after having removed all stitches from it1 and coat it with this sauce4 #agdh--;,,caneton ,,brais ,,aux ,,navets ,brown the duckling well in butter1 and withdraw it from the saucepan4 ,drain away the butter2 swill with a little white wine2 add two-thirds pint of brown stock1 as much ,espagnole1 and a faggot2 return the duck to this sauce1 and braise gently4 ,with the reserved butter brown one lb4 of turnips1 shaped like elongated garlic-cloves1 and sprinkle them with a large pinch of powdered sugar1 that they may be glazed to a nice1 light brown colour4 ,also have ready twenty small onions1 which should have been gently cooked in butter4 ,when the duckling is half cooked1 transfer it to another saucepan2 put the turnips and the onions round it2 strain the sauce over the whole1 and complete the cooking gently4 ,dish with the garnish of turnips and onions1 arranged round the bird4 #agdi--;,,caneton ,,aux ,,olives ,prepare the duckling as above1 and keep the sauce short and succulent4 ,a few minutes before serving1 add one-half lb4 of stoned and blanched olives4 ,glaze the duckling at the last moment1 and dish it surrounded with the olives and the sauce4 #agej--;,,caneton ,,brais ,a ,l',,orange ,this braised duckling must not be confused with roast duckling1 which is also served 8a l'orange10 for the two dishes are quite distinct4 ,as in the case of the roast1 this duckling may be prepared with ,seville oranges2 but1 in this case1 the sections of orange must not appear as garnish1 owing to their bitterness1 and only the juice is used for the sauce4 ,braise the duckling in one-third pint of brown stock and two-thirds pint of ,espagnole sauce1 and cook it sufficiently to allow of its being cut with a spoon4 ,clear the sauce of grease2 reduce it to a stiff consistence2 rub it through tammy1 and add the juice of two oranges and one half-lemon to it1 which should bring the sauce back to its original consistence4 ,now add a julienne of the blanched yellow part only of the rind of a half-orange and a half-lemon1 but remember that the addition of the juice and rind of the orange and the half-lemon only takes place at the last moment1 after which the sauce must not boil again4 ,glaze the duckling1 dish it1 coat it slightly with sauce1 and surround it with sections of orange1 skinned raw4 ,serve what remains of the sauce separately4 #agea--;,,caneton ,,aux ,,petits ,,pois ,brown in butter six oz4 of salted breast of pork1 cut into large dice and blanched1 and fifteen small onions4 ,drain the pork and the onions1 and set the duckling to fry in the same butter4 ,when it is well coloured1 remove the butter2 swill with a little brown stock1 and add one-half pint of thin1 half-glaze sauce1 one and one-half pints of fresh peas1 one faggot1 the pork dice and the onions1 and complete the cooking of the whole gently4 ,dish the duckling1 and cover it with the garnish and the sauce1 after having withdrawn the faggot therefrom and reduced the sauce so that it only just covers the garnish4 #ageb--,p,t ,,chaud ,,de ,,caneton ,roast the duckling1 keeping it somewhat underdone1 and cut the whole of the breast into long collops or very thin slices4 ,line a buttered ,charlotte mould with short paste1 and cover the whole of the inside with a layer of gratin forcemeat 7,no4 #bjb71 combined with four tablespoonfuls of very reduced half-glaze sauce per one and two-thirds lb4 of forcemeat--the necessary quantity for this pie4 ,on the layer of forcemeat arrange a litter of the slices of breast2 sliced1 cooked mushrooms1 and slices of truffle2 and fill the mould in this way1 taking care to alternate the layers of forcemeat1 slices of breast1 c4 ,complete with a coat of forcemeat1 upon which sprinkle a pinch of powdered thyme and bay-leaf2 close the mould with a thin layer of paste1 sealed down round the edges2 make a slit in the top2 gild1 and bake in a moderate oven for one hour4 ,when taking the pie out of the oven1 turn it upside-down on a dish2 detach the base2 cut the latter into triangles1 and set these triangles round the pie4 ,cover the forcemeat1 thus bared1 with a few tablespoonfuls of ,madeira sauce2 set a large1 grooved1 cooked mushroom just in the middle1 and surround it with a crown of sliced truffle4 ,serve a ,madeira sauce separately4 #agec--;,,ballotines ,,de ,,caneton ,bone the duckling1 and completely clear the bones of all meat4 ,remove all tendons from the latter1 and chop it1 together with half its weight of veal1 as much fresh pork fat1 a third as much panada 7,no4 #aij71 the yolks of four eggs1 one-half oz4 of salt1 and a little pepper and nutmeg4 ,pound2 rub through a sieve1 and mix with this forcemeat1 three oz4 of gratin foie-gras forcemeat and three oz4 of chopped mushrooms1 sautd in butter4 ,divide up into portions weighing two oz42 wrap each portion in a piece of the duckling's skin2 envelop in muslin1 and poach in a stock prepared from the duckling's carcass4 ,at the last moment1 remove the pieces of muslin and glaze the ballotines4 ,dish in a circle1 and set the selected garnish1 which may be turnips1 peas1 olives1 or sauerkraut1 c41 in the middle4 #aged--;,,caneton ,,rouennais ,except for the one case when they are served cold 8 la cuiller10 ,rouen ducklings are not braised3 they are roasted and always kept underdone4 ,when they have to be stuffed1 the forcemeat is prepared as follows3--,fry four oz4 of larding bacon1 cut into dice1 with one oz4 of chopped onion1 and add one-half lb4 of sliced ducks' livers1 a pinch of chopped parsley1 salt1 pepper1 and a little spice4 ,keep the livers underdone1 merely stiffened2 let the whole half-cool2 pound1 and rub through a fine sieve4 #agee--;,,aiguillettes ,,de ,,rouennais ,a ,,la ,,bigarrade ,pole the duckling and only just cook it1 bearing in mind that twenty minutes is the time allowed for cooking a fair-sized bird4 ,remove the fillets lengthwise1 each in ten slices1 and set the latter on a lukewarm dish4 ,add a few tablespoonfuls of veal gravy to the poling-liquor2 set to boil for a few minutes2 strain clear of grease1 and finish as directed under sauce ,bigarrade claire 7,no4 #ca74 ,cover the slices of breast with some of the sauce1 and serve the remainder separately4 8,aiguillettes0 7or thin slices of breast cut lengthwise7 l'orange are prepared in the same way1 except that they are surrounded with sections of orange1 skinned raw4 #agef--;,,aiguillettes ,,de ,,rouennais ,,aux ,,cerises ,prepare the duckling as above1 but add a little ,madeira to the braising-liquor4 ,clear the latter of grease2 thicken with arrowroot2 strain through muslin1 and add one-half lb4 of stoned morello cherries1 at the last moment4 ,set the cherries round the aiguillettes2 coat the latter thinly with sauce1 and serve what remains of the latter1 separately4 #ageg--;,,aiguillettes ,,de ,,rouennais ,,aux ,,truffes ,pole the duckling1 and only just cook it4 ,add one-sixth pint of ,chambertin wine to the poling-liquor1 and cook therein five medium-sized1 peeled truffles4 ,this done1 reduce the liquor1 clear of grease1 strain it1 and add it to a somewhat light ,rouennaise sauce4 ,raise the duckling's aiguillettes1 slice the truffles1 and set on a lukewarm dish1 alternating the aiguillettes with the slices of truffle4 ,coat thinly with sauce1 and send what remains of the latter separately4 #ageh--;,,caneton ,,rouennais ,,au ,,champagne ,pole the duckling as above4 ,add one-half pint of dry ,saint ,marceaux champagne to the poling-liquor2 reduce1 and complete with one-sixth pint of thickened1 veal stock4 ,strain this sauce through muslin2 clear it of grease1 and send it in a sauceboat at the same time as the duckling4 #agei--;,,caneton ,,rouennais ,,en ,,chemise ,stuff the duckling with the preparation given under ,no4 #aged2 truss it as for an entre2 insert it into a well-soaked bladder1 and string the end of the latter close to the bird's tail4 ,wrap the bladder in a napkin1 also strung1 and poach gently for about forty-five minutes in a very strong brown stock4 ,when about to serve1 remove the napkin1 and leave the duckling in the bladder4 ,serve a ,rouennaise sauce as an accompaniment4 #agfj--;,,caneton ,,rouennais ,,au ,,porto ,roast the duckling 8en casserole10 keeping it only just done4 ,swill with one-fifth pint of port wine2 reduce to half1 and add this reduced swilling-liquor to one-half pint of duckling gravy1 thickened with arrowroot4 #agfa--;,,caneton ,,rouennais ,a ,,la ,,presse ,roast the duckling for twenty minutes1 and send it instantly to the table1 where it should be treated as follows3--,remove the legs1 which are not served2 carve the fillets into fine slices1 laid one against the other on a lukewarm dish4 ,chop up the carcass and press it1 sprinkling it the while with a glassful of good red wine4 ,collect the gravy2 add thereto a few drops of brandy1 and with this liquor sprinkle the slices of breast1 which should have been well seasoned4 ,put the dish on a chafer1 and thoroughly heat without allowing to boil4 ,serve instantly4 #agfb--;,,caneton ,,farci ,a ,,la ,,rouennaise ,stuff the duckling with the forcemeat given under ,no4 #aged1 and roast it before a fierce fire for from twenty-five to thirty minutes1 according to its size4 ,send a ,rouennaise sauce to the table with it4 ,if it be served carved1 remove the legs1 cisel them inside1 season them well with salt and pepper1 and grill them4 ,cut the fillets into thin slices1 set these on either side of a long dish1 and1 in the middle1 place the forcemeat withdrawn from the inside4 ,set the grilled legs at either end of the dish4 ,roughly chop up the carcass and press it1 sprinkling it the while with a glass of liqueur-brandy and a few drops of lemon juice4 ,add the collected gravy to the ,rouennaise sauce3 coat the slices of breast thinly with sauce1 and serve what remains of the sauce separately4 #agfc--,,salmis ,,de ,,caneton ,a ,,la ,,rouennaise ,after having suppressed the clavicle1 truss the duckling4 ,put it in a red oven1 where it should only stay eight minutes1 i4e41 four minutes each side4 ,if possible1 let it cool for a few minutes1 that it may be more easily carved4 ,take care1 also1 to wipe it1 for1 as a rule1 the fierceness of the oven blackens it4 ,remove the legs2 cisel them inside2 season and grill them4 ,sprinkle a long1 buttered dish with chopped shallots1 kitchen salt not too finely powdered1 freshly-ground pepper1 nutmeg1 and allspice4 ,cut the fillets into very thin slices lengthwise1 fifteen from each fillet1 and set them one against the other on the dish4 ,sprinkle them with the same seasoning as that lying on the dish1 except for the shallots4 ,remove the remaining stumps of the wings1 as also the small1 remaining skin of the breast2 season both1 and set them to grill by the side of the legs4 ,roughly chop up the carcass2 press it while sprinkling it with half a glassful of red wine1 and sprinkle the slices of breast with the collected gravy4 ,when about to serve1 set a few small pieces of butter on the slices of breast2 heat for a moment on the stove1 and put the dish in a very hot oven1 or at the salamander1 that the glazing may be instantaneous4 ,withdraw the dish the moment the edges of the aiguillettes begin to curl1 set the grilled legs at either end of the dish1 the two wing-stumps1 with the skin of the breast1 in the middle1 and serve immediately4 #agfd--,,souffl ,,de ,,caneton ,,rouennais ,pole the duckling1 and only just cook it4 ,raise the suprmes1 and keep them hot1 and cut the bones from the carcass in such a way as to imitate a case1 as ,i described in a number of pullet recipes4 ,with the duckling's liver1 the raw meat of another half-duckling1 the white of an egg1 and three oz4 of raw foie gras1 prepare a mousseline forcemeat4 ,fill the carcass with this forcemeat1 shaping it so as to reconstruct the bird4 ,surround it with a band of strong1 buttered paper1 so as to avoid loss of shape1 and poach gently1 under cover1 for twenty minutes4 ,with some reserved forcemeat1 combined with an equal weight of foie-gras pure1 garnish some tartlet crusts1 and poach them at the same time as the souffl4 ,dish the piece2 surround it with the tartlets2 set a collop of suprme on each of the latter and serve a ,rouennaise sauce separately4 ,canetons ,froids #agfe--;,,caneton ,a ,,la ,,cuiller ,braise the duckling with ,madeira1 and cook it well4 ,put into a terrine just large enough to hold it2 cover with the braising-liquor1 strained through a napkin1 and combined with enough aspic jelly to completely coat the duckling4 ,leave to cool4 ,when about to serve1 clear the surface of grease1 first by means of a spoon1 then with boiling water1 and dish on a napkin4 #agff--;,,caneton ,,glac ,,aux ,,mandarines ,pole the duckling1 and let it cool in its liquor4 ,when it is quite cold1 set it on its back2 glaze it with aspic jelly1 and place it on a low rice or carved-bread cushion lying on a long dish4 ,surround it with emptied tangerines1 filled with cold mousse made from ducklings' livers and foie gras4 ,alternate the tangerines with small timbales of aspic1 combined with the poling-liquor and the juice squeezed from the sections of the tangerines4 #agfg--;,,caneton ,,glac ,,aux ,,cerises ,roast the duckling1 and keep it underdone4 ,when it is quite cold1 remove the breast1 and remove the bones in such wise as to form a case with the carcass4 ,cut each fillet into eight thin slices2 coat them with a brown chaud-froid sauce1 and decorate with truffles4 ,fill the carcass with a mousse made from the remains of the meat1 the duckling's liver1 and some foie gras1 and shape it so as to imitate the convex breast of the bird4 ,glaze with aspic1 and set in the refrigerator1 that the mousse may harden4 ,when the latter is firm1 lay the chaud-froid-coated collops upon it1 and set the piece in a deep1 square dish4 ,surround with cold1 stoned1 morello cherries1 poached in ,bordeaux wine1 and cover these with an aspic jelly flavoured with duckling essence4 #agfh--;,,aiguillettes ,,de ,,canetons ,a ,l',,carlate ,pole a ,rouen duckling until it is just cooked1 and let it cool in its liquor4 ,raise the fillets2 skin them1 and cut them each into eight thin slices4 ,coat them with a brown chaud-froid sauce1 and decorate with truffles4 ,prepare an equal number of slices of tongue the size and shape of the slices of duckling1 and coat them with aspic4 ,with the remains and the meat of the legs1 prepare a mousse1 and pour it into a square or oval silver dish2 let it cool1 and then set the aiguillettes of duckling and the slices of tongue upon it1 alternating them in so doing1 and cover the mousse with aspic4 #agfi--,,mousse ,,et ,,mousselines ,,de ,,caneton ,,rouennais ,these are prepared with the same quantities as the chicken mousses and mousselines1 but they allow of no other sauce than the ,rouennaise or the ,bigarrade1 nor of any other garnishes than sections of orange1 cherries1 vegetable pures1 or creams4 #aggj--,,mousse ,,de ,,caneton ,,rouennais ,with the exception of the nature of the principal ingredient1 the preparation1 quantities1 and moulding of this mousse are the same as for chicken mousse4 ,the reader is1 therefore1 begged to refer to ,no4 #afgj1 which may be applied perfectly well to ,rouen duckling4 #agga--,,souffl ,,froid ,,de ,,caneton ,a ,l',,orange ,proceed as for the 8,caneton aux cerises10 but with this difference1 that the duckling is used entirely for the mousse4 ,serve1 similarly1 in a square dish1 and surround with sections of oranges skinned raw4 ,cover with an aspic jelly flavoured with the juice of ,seville oranges1 and combined with a liqueur-glassful of curaao per pint of jelly4 #aggb--,,terrine ,,de ,,caneton ,,rouennais ,a ,,la ,,gel,e ,first prepare the following forcemeat3--,heat three oz4 of fat bacon1 cut into small dice1 and three oz4 of butter in a frying-pan4 ,throw six fine ducks' livers 7seasoned with salt and pepper1 and sprinkled with a pinch of powdered thyme1 bay-leaf1 and half an onion chopped7 into this fat4 ,toss them over a fierce fire1 just long enough to heat them2 leave them to cool1 and rub them through a sieve4 ,bone the breast of a ,rouen duckling and its back as far as the region of the legs1 and suppress the tail4 ,stuff it with the preparation given above2 truss as for an entre1 and put it in a terrine just large enough to hold it4 ,sprinkle it with a glassful of brandy2 cover with a slice of bacon1 and cook it in the bain-marie1 in the oven1 and under cover for forty minutes4 ,with the carcass and some strong veal stock1 prepare two-thirds pint of excellent aspic1 and1 when withdrawing the duckling from the oven1 cover it with this aspic1 and let it cool4 ,when about to serve1 remove all grease1 first by means of a spoon1 and then by means of boiling water1 and set the terrine on a napkin lying on a long dish4 #aggc--,,timbale ,,de ,,caneton ,a ,,la ,,voisin ,roast a ,rouen duckling1 and keep it underdone2 let it cool1 and raise its fillets4 ,with the carcass prepare a ,salmis sauce1 and thicken it with aspic as for a chaud-froid sauce4 ,cut the fillets into slices1 coat them with ,salmis sauce1 and leave this to set4 ,let a thickness of sauce set on the bottom of a timbale4 ,upon this sauce lay some of the coated slices1 alternating them with slices of truffle1 and cover with a thin layer of aspic jelly4 ,lay another row of slices of fillet and of truffles1 followed as before by a layer of aspic1 and continue thus in the same order4 ,complete with a somewhat thick layer of aspic1 and keep in the cool until ready for serving4 ,n4,b4--,this old and excellent cold entre is really only a cold salmis4 ,the procedure may be applied to all game suited to the salmis method of preparation4 ,it is the simplest and certainly the best way of serving them cold4 #aggd--,,pintades 7,,guinea ,,fowl7 ,the guinea-fowl is not equal to the pheasant from the gastronomical standpoint1 though it often takes the place of the latter among the roasts after the shooting season4 ,but1 though it has neither the fine flavour nor the delicate meat of the pheasant1 it does good service notwithstanding4 ,the majority of pheasant recipes may be applied to it1 especially la ,bohmienne1 la crme1 en ,chartreuse1 en salmis1 la choucrote1 c4 #agge--,,pigeons ,,and ,,squabs 7,,pigeons ,,et ,,pigeonneaux7 ,young pigeons are not very highly esteemed by ,english gourmets1 and this is more particularly to be regretted1 since1 when the birds are of excellent quality1 they are worthy the best tables4 #aggf--,,pigeonneaux ,a ,,la ,,bordelais ,open the squabs down the back2 season them2 slightly flatten them1 and toss them in butter4 ,they may just as well be halved as left whole4 ,dish1 and surround with the garnish given under 8,poulet la ,bordelaise0 7,no4 #aech74 #aggg--,,pigeonneaux ,,en ,,casserole ,a ,,la ,,paysanne ,cook the squabs in the oven in an earthenware saucepan4 ,when they are two-thirds done1 surround them with one and one-half oz4 of salted breast of pork1 cut into small dice and blanched1 and two oz4 of sliced and sautd potatoes for each pigeon4 ,complete the cooking of the whole gently1 and1 when about to serve1 add a little good gravy4 #aggh--,,pigeonneaux ,,en ,,chartreuse ,prepare the ,chartreuse in a ,charlotte mould1 as explained under ,no4 #aahb4 ,line the bottom and sides with a layer of braised1 drained1 and pressed cabbages2 in the centre set the squabs1 cooked 8 la casserole0 and cut into two lengthwise1 and alternate them with small rectangles of blanched1 salted breast of pork1 and sausage roundels4 ,cover with cabbages1 and steam in a bain-marie for thirty minutes4 ,let the ,chartreuse stand for five minutes after withdrawing from the bain-marie2 turn out on a round dish1 and surround with a few tablespoonfuls of half-glaze sauce4 #aggi--,,pigeonneaux ,,en ,,crapaudine ,cut the young pigeons horizontally in two1 from the apex of the breast to the wings4 ,open them2 flatten them slightly2 season them2 dip them in melted butter1 roll them in bread-crumbs1 and grill them gently4 ,serve a devilled sauce at the same time4 #aghj--,,pigeonneaux ,,en ,,compote ,fry in butter two oz4 of blanched1 salted breast of pork and two oz4 of raw mushrooms1 peeled and quartered4 ,drain the bacon and the mushrooms1 and set the squabs1 trussed as for an entre1 to fry in the same butter4 ,withdraw them when they are brown2 drain them of butter2 swill with half a glassful of white wine2 reduce the latter1 and add sufficient brown stock and half-glaze sauce 7tomatd71 in equal quantities1 to cover the birds4 ,plunge them into this sauce1 with a faggot1 and simmer until they are cooked and the sauce is reduced to half4 ,this done1 transfer the squabs to another saucepan2 add the pieces of bacon1 the mushrooms1 and six small onions1 glazed with butter1 for each bird2 strain the sauce over the whole through a fine sieve2 simmer for ten minutes more1 and serve very hot4 #agha--,,pigeon ,,pie ,line the bottom and sides of a pie-dish with very thin1 flattened collops of lean beef1 seasoned with salt and pepper1 and sprinkled with chopped shallots4 ,set the quartered pigeons inside the dish1 and separate them with a halved hard-boiled egg-yolk for each pigeon4 ,moisten half-way up with good gravy2 cover with a layer of puff paste2 gild2 streak2 make a slit in the top1 and bake for about one and one-half hours in a good1 moderate oven4 #aghb--,,vol ,,au ,,vent ,,de ,,pigeonneaux ,suppress the feet and the pinions2 pole the squabs1 and only just cook them4 ,cut each bird into four1 and mix them with a garnish 8 la ,financire0 7,no4 #adgd7 combined with the poling-liquor4 ,pour the whole into a vol-au-vent crust1 and dish on a napkin4 #aghc--;,c,,telettes ,,de ,,pigeonneaux ,a ,,la ,,nesles ,cut them in two1 and reserve the claw1 which serves as the bone of the cutlet4 ,flatten them slightly2 season1 and fry them in butter on one side only4 ,cool them under slight pressure2 coat their fried side1 dome-fashion1 with some godiveau with cream1 combined with a third of its bulk of gratin forcemeat and chopped truffles4 ,set them on a tray1 and place in a moderate oven to complete the cooking1 and poach the forcemeat4 ,dish in a circle1 and separate the cutlets with collops of veal sweetbreads1 dipped in beaten eggs1 rolled in bread-crumbs1 and tossed in butter4 ,garnish their midst with mushrooms and sliced fowls' livers1 tossed in butter and cohered with a few tablespoonfuls of ,madeira sauce4 #aghd--;,c,,telettes ,,de ,,pigeonneaux ,,en ,,papillotes ,cut the pigeons in two1 as above2 stiffen them in butter1 and enclose them in papillotes as explained under 8,ctelettes de ,veau en ,papillotes0 7,no4 #abei74 #aghe--;,c,,telettes ,,de ,,pigeonneaux ,a ,,la ,s,,vign ,saut the half-pigeons in butter1 and leave them to cool under slight pressure4 ,garnish their cut sides dome-fashion with a salpicon of white chicken-meat1 mushrooms1 and truffles1 the whole cohered by means of a cold ,allemande sauce4 ,dip them in beaten egg1 roll them in bread-crumbs1 and cook them gently in clarified butter4 ,dish them in a circle2 garnish their midst with asparagus-heads cohered with butter1 and serve a light1 ,madeira sauce separately4 #aghf--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,diplomate ,raise the fillets and slightly flatten them2 stiffen them in butter1 and leave them to cool under slight pressure4 ,this done1 dip them in a ,villeroy sauce1 combined with chopped herbs and mushrooms1 and cool them4 ,dip each fillet in beaten egg2 roll them in bread-crumbs1 and fry just before serving4 ,dish in a circle1 and in their midst set a heap of fried parsley4 ,send separately a garnish of pigeon quenelles1 mushrooms1 and small1 olive-shaped truffles1 to which a half-glaze sauce flavoured with pigeon essence has been added4 #aghg--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,saint-,,clair ,with the meat of the legs prepare a mousseline forcemeat1 and1 with the latter1 make some quenelles the size of small olives1 and set them to poach4 ,pole the breasts1 without colouration1 on a thick litter of sliced onions1 and keep them underdone4 ,add a little velout to the onions2 rub them through tammy1 and put the quenelles in this sauce4 ,in the middle of a shallow croustade1 set a pyramid of cpes tossed in butter4 ,raise the fillets2 skin them1 and set them on the cpes2 coat them with the prepared sauce2 surround with a thread of meat glaze1 and place the quenelles all round4 #aghh--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,marigny ,cut off the legs1 and1 with their meat1 prepare a forcemeat4 ,poach the latter on a tray1 and stamp it out with an oval cutter into pieces the size of the suprmes4 ,cover the breasts with slices of bacon1 and pole them1 taking care to only just cook them4 ,quickly raise the suprmes1 skin them1 and set each upon an oval of forcemeat1 sticking them on by means of a little gratin forcemeat4 ,put the suprmes in the oven for a moment1 that this forcemeat may poach4 ,dish the suprmes round a pyramid consisting of a smooth pure of peas1 and coat with a velout sauce1 finished with an essence prepared from the remains and the poling-liquor of the breasts4 #aghi--,,supr,,mes ,,de ,,pigeonneaux ,,aux ,,truffes ,raise the suprmes1 flatten them slightly2 toss them in clarified butter1 and set them on a border of smooth forcemeat1 laid on a dish by means of a piping-bag1 and poached in the front of the oven4 ,swill the vegetable-pan with ,madeira2 add four fine slices of truffle for each suprme1 and a little pale melted meat glaze1 and finish with a moderate amount of butter4 ,coat the suprmes with this sauce1 and set the slices of truffle upon it4 #agij--,,mousselines ,,de ,,pigeonneaux ,a ,l',,epicurienne ,prepare and poach these mousselines like the chicken ones1 but make them a little smaller4 ,dish them in the form of a crown2 set thereon a young pigeon's fillet roasted1 and in their midst arrange a garnish of peas with lettuce4 ,coat with a fumet prepared from the carcasses and cohered with a few tablespoonfuls of velout4 ,n4,b4--,pigeons and squabs may also be prepared after the recipes given for chicks4 ,relevs and ,entres ,,game ,,venison ,,and ,,ground ,,game ,the stag 7,fr4 ,cerf7 and the fallow deer 7,fr4 ,daim7 supply the only venison that is consumed in ,england1 where the roebuck 7,fr4 ,chevreuil7 is not held in very high esteem4 ,true1 the latter's flesh is very often mediocre in quality1 and saddles and legs of roebuck often have to be imported from the ,continent when they are to appear on an important menu4 ,on the other hand1 venison derived from the stag or red deer and the fallow deer proper is generally of superior quality4 ,the former has perhaps more flavour1 but the latter1 which is supplied by animals bred in herds on large private estates1 has no equal as far as delicacy and tenderness are concerned1 while it is covered with white and scented fat1 which is greatly appreciated by ,english connoisseurs4 ,although these two kinds of venison are generally served as relevs1 they belong more properly to the roasts1 and ,i shall give their recipes a little later on4 ,in any case1 only half of the hind-quarters 7that is to say1 the leg together with that part of the saddle which reaches from it to the floating ribs7 is served at high-class tables4 ,i shall now1 therefore1 only give the various recipes dealing with roebuck1 it being understood that these1 if desired1 may be applied to corresponding joints of the stag or deer4 #agia--,,selle ,,de ,,chevreuil ,,et ,,cuissot ,saddles and legs of roebuck may be prepared after the same recipes1 and allow of the same garnishes4 ,the recipes for saddle which ,i give hereafter may therefore be applied equally well to legs4 ,whichever joint be selected1 it must first be cleared of all tendons and then larded with larding bacon4 ,the last operation is no more essential than is the marinading which in ,france has become customary with such pieces4 ,it might even be said with justice that marinading is not only useless1 but harmful1 more particularly in the case of young animals whose meat has been well hung4 ,unlike many other specimens of game1 roebuck has to be eaten fresh2 it does not suit it to be in the least tainted4 ,i should like to point out here that game shot in ambush is best1 owing to the fact that animals killed after a chase decompose very quickly1 and thereby lose a large proportion of their flavour4 ,the saddle of the roebuck generally consists of the whole of the latter's back1 from the withers to the tail1 in which case the bones of the ribs are cut very short1 that the joint may lie steady at all points4 ,at the croup-end1 cut the joint on either side diagonally1 from the point of the haunch to the root of the tail4 ,sometimes1 however1 the saddle only consists of the lumbar portion of the back1 and1 in this case1 the ribs are cut up to be cooked as cutlets4 #agib--,,selle ,,de ,,chevreuil ,a ,l',,allemande ,marinade the saddle for two or three days in raw marinade ,no4 #afi1 and roast it1 on a narrow baking-tray1 upon the vegetables of the marinade4 ,as soon as the joint is cooked1 withdraw it2 swill the tray with a little marinade1 and almost entirely reduce4 ,clear of grease2 add two-thirds pint of cream and one powdered juniper berry2 reduce by a third2 complete with a few drops of melted glaze1 and rub through tammy4 ,serve this sauce at the same time as the saddle1 which set on a long dish4 #agic--,,selle ,,de ,,chevreuil ,a ,,la ,,baden-,,baden ,the saddle should be marinaded and well dried before being set to cook4 ,pole it on the vegetables of the marinade4 ,when it is cooked1 put it on a long dish1 and1 at either end of it1 set a garnish of stewed pears1 unsugared1 but flavoured with cinnamon and lemon-rind4 ,pour one-third pint of game stock into the tray in which the joint was cooked2 cook for ten minutes2 strain2 clear of grease1 and thicken with arrowroot4 ,serve this thickened stock separately1 and send some red-currant jelly to the table at the same time4 #agid--,,selle ,,de ,,chevreuil ,,aux ,,cerises ,keep the saddle for twelve hours in marinade 7,no4 #afi7 made from verjuice instead of vinegar4 ,roast it on the spit1 basting it with the marinade1 and keep it slightly underdone4 ,at the same time1 serve a cherry sauce consisting of equal quantities of poivrade sauce and red-currant jelly1 to each pint of which add three oz4 of semi-candied cherries1 set to soak in hot water thirty minutes beforehand4 ,n4,b4--,this saddle need not be marinaded if it be desired plain4 #agie--,,selle ,,de ,,chevreuil ,a ,,la ,,cumberland ,roast it like a haunch of venison1 without marinading it4 ,send it to the table with a timbale of ,french beans1 cohered with butter1 and serve a ,cumberland sauce 7,no4 #acd7 separately4 #agif--,,selle ,,de ,,chevreuil ,a ,,la ,,cr,,ole ,marinade it for a few hours only1 and roast it on the spit1 basting it the while with the marinade4 ,set it on a long dish1 and surround it with bananas tossed in butter4 ,at the same time serve a ,roberts sauce1 combined with a third of its bulk of ,poivrade sauce1 and one oz4 of fresh butter per pint4 #agig--,,selle ,,de ,,chevreuil ,a ,,la ,,beaujeu ,lard and roast it4 ,set it on a long dish1 and surround it with artichoke-bottoms1 garnished with lentil pure1 and alternated with chestnuts cooked in a small quantity of consomm and glazed4 ,serve a venison sauce separately4 #agih--,,selle ,,de ,,chevreuil ,,au ,,geni,,vre ,lard the saddle1 and roast it4 ,swill the baking-tray with a small glassful of burned gin2 add one powdered juniper berry and one-sixth pint of double cream4 ,reduce the cream to half2 complete with a few tablespoonfuls of poivrade sauce and a few drops of lemon juice4 ,serve this sauce with the saddle1 and send separately some hot stewed apples1 very slightly sugared4 #agii--,,selle ,,de ,,chevreuil ,,avec ,,sauces ,,diverses ,saddle of roebuck may also be served with the following sauces3--,poivrade1 ,venison1 ,grand-,veneur1 ,moscovite1 ,roberts1 c4 ,the selected accompaniment determines the title of the dish4 #ahjj--,,noisettes ,,et ,c,,telettes ,,de ,,chevreuil ,the same recipes may be applied to both4 ,trim them after the manner of lamb noisettes or cutlets4 ,they may be moderately marinaded1 but they may also be used fresh4 ,in the latter case1 fry them in butter over a somewhat fierce fire1 like the lamb noisettes4 ,if they have been marinaded1 it is better to toss them very quickly in very hot oil1 and then to dry them before dishing them4 ,it is in the dishing only that the noisettes and the cutlets differ2 for1 whereas the latter are always dished in a crown1 one overlapping the other1 or each separated from the rest by crotons of bread-crumb fried in butter1 the noisettes are always dished in a circle on small1 oval crotons fried in butter1 or on tartlet crusts containing some kind of garnish4 #ahja--;,c,,telettes ,,de ,,chevreuil ,,conti ,saut the cutlets in very hot oil2 dry them2 dish them in a crown1 and separate them by similarly-shaped collops of salted tongue4 ,swill the saucepan with a little white wine2 add this liquor to a ,poivrade sauce1 and coat the cutlets with it4 ,serve a light1 buttered pure of lentils at the same time4 #ahjb--;,c,,telettes ,,de ,,chevreuil ,,diane ,spread an even layer1 one-third inch thick1 of mousseline game forcemeat on a tray4 ,poach this forcemeat in a steamer or in a very moderate oven1 and cut it into triangles equal in size to the cutlets4 ,toss the latter as already explained2 dish them in a crown1 and separate them by crotons of forcemeat already prepared4 ,coat the whole with poivrade sauce1 thinned by means of a little beaten cream1 and garnished with crescents of truffle and hard-boiled white of egg1 and serve a pure of chestnuts at the same time4 #ahjc--,,noisettes ,,de ,,chevreuil ,,au ,,geni,,vre ,cook the noisettes in smoking oil4 ,dry them1 dish them1 and coat them with the same sauce as that given under 8,selle au ,genivre0 7,no4 #agih74 ,serve some stewed apples at the same time4 #ahjd--,,noisettes ,,de ,,chevreuil ,,romanoff ,cook the noisettes2 set them on stuffed sections of cucumber1 prepared after ,no4 #babd;a1 and place a slice of truffle on each noisette4 ,coat with a ,poivrade sauce with cream1 and serve a mushroom pure separately4 #ahje--,,noisettes ,,de ,,chevreuil ,,valencia ,cook the noisettes1 and dish them in a circle1 each on a round croton of brioche fried in butter1 and coat lightly with bigarrade sauce4 ,serve a sauceboat of bigarrade sauce and an orange salad at the same time4 #ahjf--,,noisettes ,,de ,,chevreuil ,,villeneuve ,carefully clear the meat of the roebuck of all tendons1 and chop it up with a knife1 combining with it the while the third of its weight of fresh butter1 as much bread-crumb1 soaked in milk1 and pressed1 and one-third pint of fresh cream per lb4 of meat4 ,season1 divide into portions weighing two oz41 mould to a nice round shape1 wrap in pig's caul1 cook quickly at the last moment1 and dish in the form of a crown4 ,coat with ,chasseur sauce1 and send a timbale of celery pure separately4 #ahjg--,,noisettes ,,de ,,chevreuil ,,walkyrie ,saut the noisettes in the usual way1 and dish them in the form of a crown1 each on a small quoit of 8,pommes ,berny0 7,no4 #bahd74 ,on each noisette lay a fine1 grilled mushroom1 garnished with a rosette of ,soubise pure1 made by means of a piping-bag fitted with a grooved pipe4 ,pour a little venison sauce over the dish1 and send a sauceboat of it separately4 ,n4,b4--,roebuck noisettes and cutlets are still served with pures of chestnuts or celery1 with truffles1 cpes1 mushrooms1 c4 ,the sauces best suited to them are ,poivrade sauce and its derivatives1 such as ,venison sauce1 ,grand-,veneur sauce1 ,romaine sauce1 c41 also ,roberts sauce ,escoffier4 #ahjh--;,,civet ,,de ,,chevreuil ,for 8,civet de ,chevreuil0 the shoulders1 the neck1 and the breast are used1 and these pieces are cut up and set to marinade six hours beforehand with the aromatics and the same red wine as that with which the civet will be moistened4 ,when about to prepare the civet1 drain and dry these pieces1 and proceed exactly as for 8,civet de ,livre0 7,no4 #ahba71 except for the thickening by means of blood1 which the difficulty of obtaining the blood of the roebuck perforce precludes4 ,this civet1 which should be classed among dishes for the home1 is usually served in the form of a stew2 for1 inasmuch as the final thickening with blood is lacking1 it can only be an imitation of the civet4 ,when1 therefore1 hare's blood is available1 it should always be used in finishing this dish exactly after the manner of ,no4 #ahba--that is to say1 the preparation should be given the characteristic stamp of civet by means of a final thickening with blood4 #ahji--;,,boar ,,and ,,young ,,boar 7,,sanglier ,,et ,,marcassin7 ,when the wild boar is over two years of age1 it is no more fit to be served as food4 ,between one and two years it should be used with caution1 and the various roebuck recipes may then be applied to it4 ,but only the young boar less than twelve months old should be prepared in decent kitchens4 ,the hams of a young boar1 salted and smoked1 supply a very passable relev1 which allows of varying the ordinary menu4 ,they are treated exactly like pork hams4 ,the saddle and the cushions may be prepared after the recipes given for saddle of roebuck1 and the same holds good with the cutlets and the noisettes4 ,finally1 the saddle may be served cold1 in a daube1 when it is prepared after ,no4 #aagc4 ,as the various parts of the young boar are covered with fat1 it is understood that they are not larded1 nor do they need it4 #ahaj--;,,hare ,,and ,,leveret 7,,li,,vre ,,et ,,levraut7 ,as a result of one of those freaks of taste1 of which ,i have already pointed out some few examples1 hare is not nearly so highly esteemed as it deserves in ,england2 and the fact seems all the more strange when one remembers that in many of her counties excellent specimens of the species are to be found4 ,whatever be the purpose for which it is required1 always select a young hare1 five or six lbs4 in weight4 ,the age may be ascertained as follows3--,grasp one ear close to its extremity with both hands1 and pull in opposite directions2 if the ear tear1 the beast is young2 if it resist the strain1 the hare is old1 and should be set aside for soups and the preparation of fumets and forcemeats4 #ahaa--,,li,,vre ,,farci ,a ,,la ,,perigourdine ,take care to collect all the blood when emptying the hare2 break the bones of the legs1 that they may be easily trussed2 clear the legs and the fillets of all tendons1 and lard them4 ,chop up the liver1 the lungs1 the heart1 and four fowls' livers1 together with five oz4 of fat bacon4 ,add to this mincemeat five oz4 of soaked and pressed bread-crumbs1 the blood1 two oz4 of chopped onion1 cooked in butter and cold2 a pinch of chopped parsley1 a piece of crushed garlic the size of a pea1 and three oz4 of raw truffle parings4 ,mix the whole up well2 fill the hare with this stuffing2 sew up the skin of the belly2 truss the animal1 and braise it in white wine for about two and one-half hours1 basting it often the while4 ,glaze at the last moment4 ,serve the hare on a long dish4 ,add two-thirds pint of half-glaze game sauce to the braising-liquor2 reduce2 clear of grease2 strain1 and add three oz4 of chopped truffles to this sauce4 ,pour a little sauce over the dish on which the hare has been set1 and serve what remains of the sauce separately4 #ahab--,r,,ble ,,de ,,li,,vre ,the ,french term 8rble0 means the whole of the back of the hare1 from the root of the neck to the tail1 with the ribs cut very short4 ,often1 however1 that piece which corresponds with the saddle in butchers' meat alone is taken1 i4e41 the piece reaching from the croup to the floating ribs4 ,whatever be the particular cut1 the piece should be well cleared of all tendons1 and finely larded before being set to marinade2 and this last operation may even be dispensed with when the 8rble0 is derived from a young hare4 ,marinading would only become necessary if the piece had to be kept some considerable time4 #ahac--,r,,ble ,,de ,,li,,vre ,a ,l',,allemande ,set the rble well dried on the vegetables of the marinade1 which should be laid on the bottom of a long1 narrow dish4 ,when it is nearly cooked1 remove the vegetables1 pour one-quarter pint of cream into the dish1 and complete the cooking of the rble1 basting it the while with that cream4 ,finish at the last minute with a few drops of lemon juice4 ,dish the rble1 and surround it with the cream stock1 strained through a fine strainer4 #ahad--,r,,ble ,,de ,,li,,vre ,,au ,,geni,,vre ,roast it1 as above1 on the vegetables of the marinade4 ,swill the dish with a small glassful of gin and two or three tablespoonfuls of marinade1 and reduce to half4 ,add one-sixth pint of cream1 two tablespoonfuls of poivrade sauce1 and four powdered juniper berries4 ,strain and serve this sauce separately at the same time as the rble4 #ahae--;,,cuisses ,,de ,,li,,vre ,use the legs of young hares only2 those of old animals may be used for the 8civet0 and forcemeat alone4 ,after having cleared them of tendons and larded them with very thin strips of bacon1 treat them like the rble4 #ahaf--;,,filets ,,de ,,levraut ,a ,,la ,,dampierre ,take five leverets' fillets2 contise them with slices of truffle1 after the manner directed for 8,suprmes de ,volaille la ,chevalire0 7,no4 #adeh72 shape them like crescents1 and set them on a buttered dish4 ,lard the minion fillets with a rosette consisting of strips of salted tongue1 and set them also on a buttered dish4 ,with what remains of the meat of the leverets1 prepare a mousseline forcemeat1 and add thereto some truffle essence and some chopped truffles4 ,dish this forcemeat1 shaping it like a truncated cone two and one-half inches high1 the radius of which should be the length of a leveret's fillet4 ,set this forcemeat to poach in the front of the oven4 ,sprinkle the fillets and the minion fillets with a little brandy and melted butter2 cover them1 and poach them likewise in the front of the oven4 ,this done1 arrange them radially on the cone of forcemeat1 alternating the fillets and the minion fillets4 ,place a fine1 glazed truffle in the middle of the rosette1 and surround the base with mushrooms1 separated by chestnuts cooked in consomm and glazed1 and small onions cooked in butter4 ,serve a poivrade sauce at the same time1 combined with the fillets' cooking-liquor4 #ahag--;,,filets ,,de ,,levraut ,a ,,la ,,mornay 7,recipe of the ,frres ,provenaux7 ,trim two leverets' fillets1 and cut them into collops1 one inch in diameter and one-third inch thick4 ,prepare 7#a7 the same number of bread-crumb crotons as there are collops1 and make them of the same size as the latter1 though half as thick2 7#b7 the same number of thick slices of truffle1 cooked at the last minute in a little ,madeira4 ,toss the collops of fillet quickly in clarified butter2 colour the crotons in butter at the same time1 and mix the latter with the collops and the truffles in a saucepan4 ,swill the sautpan with the ,madeira in which the truffles have cooked2 add a little succulent pale glaze2 reduce sufficiently2 strain the sauce through a sieve2 finish it liberally with butter2 add it to the sautd collops1 and serve the latter in a very hot timbale4 ,n4,b4--,this recipe was given by the ,comte de ,mornay himself to the proprietors of the famous ,parisian restaurant1 and for a long while the dish was one of the specialities of a house no longer extant4 #ahah--;,,filets ,,de ,,levraut ,a ,,la ,,vendome ,after having contised the leveret's fillets1 roll them round a buttered tin mould1 and fasten them with a string1 that they may form rings4 ,set to poach4 ,meanwhile1 spread on a buttered tray a layer one-half inch thick of game forcemeat2 poach the latter2 stamp it out by means of an even cutter into roundels of the same size as the rings1 and set one of these on each of the forcemeat roundels1 fixing it by means of a little raw forcemeat4 ,cut the minion fillets into collops1 and quickly toss them in butter with an equal quantity of mushrooms and five oz4 of raw1 sliced truffles4 ,swill the saucepan with a little brandy and the poaching-liquor of the fillet-rings2 add a little poivrade sauce2 finish this sauce with butter1 and plunge therein the collops of fillet1 the mushrooms1 and the truffles4 ,set the rings in a circle on a dish1 and fill them with this garnish4 ,serve separately a sauceboat of poivrade sauce and a timbale of chestnut pure4 #ahai--,,mousses ,,et ,,mousselines ,,de ,,li,,vre ,proceed exactly as for all other mousses and mousselines1 except1 of course1 in regard to the basic ingredient1 which in this case is the meat of a hare4 #ahbj--,,souffl ,,de ,,li,,vre ,with one lb4 of the meat of a hare1 prepare a light mousseline forcemeat2 add thereto the whites of two eggs1 whisked to a stiff froth2 poach the mousseline in a souffl saucepan4 ,cut the hare's minion fillets into collops1 and toss them in butter at the last moment4 ,cook the souffl in a moderate oven2 coat the top lightly with half-glaze sauce flavoured with hare fumet1 and surround it with the minion-fillet collops1 alternated with slices of truffles4 ,the minion-fillet collops and the slices of truffles may be added to the sauce1 and this garnish is served separately in another timbale4 #ahba--;,,civet ,,de ,,li,,vre ,skin and clean the hare1 taking care to collect all the blood in so doing4 ,put the liver aside1 after having carefully freed it from the gall-bladder1 as also from those portions touching the latter4 ,cut up the hare1 and put the pieces in a basin with a few tablespoonfuls of brandy and an equal quantity of olive oil1 salt1 pepper1 and an onion cut into thin roundels4 ,cover and leave to marinade for a few hours in the very red wine used for the moistening4 ,fry one-half lb4 of lean bacon1 cut into large dice1 in butter1 and drain it as soon as it is brown4 ,in the same butter brown two fair-sized1 quartered onions2 add two tablespoonfuls of flour1 and cook this roux gently until it acquires a golden tinge4 ,put the pieces of hare into this roux1 after having well dried them1 and stiffen them4 ,moisten with the wine used for the marinade4 ,add a large faggot1 in which place a garlic clove2 cover1 and leave to cook gently on the side of the stove4 ,a few minutes before serving1 thicken the civet with the reserved blood1 which should be gradually heated1 and mix therewith a few tablespoonfuls of sauce4 ,then transfer the pieces of hare1 one by one1 to another saucepan with the fried pieces of bacon1 twenty small1 glazed onions1 and twenty cooked mushrooms4 ,strain the sauce over the whole through a strainer4 ,dish in a warm timbale1 and surround with heart-shaped crotons fried in butter at the last moment4 ,cold ,preparations of ,hare #ahbb--,,li,,vre ,,en ,,daube ,take a fresh hare1 and bone it from the back without emptying it1 that the skin of the belly may be untouched4 ,detach the shoulders and the legs2 do not touch the head2 season with salt and pepper2 sprinkle with a few drops of brandy1 and leave to marinade4 ,with the hare's liver1 some fat bacon1 and some truffle parings1 prepare a gratin forcemeat4 ,prepare another forcemeat with the meat of the shoulders and the legs1 an equal weight of fat bacon1 one egg1 a pinch of wild thyme1 salt1 pepper1 spices1 and the brandy of the marinade4 ,rub this forcemeat through a sieve1 and add to it the gratin forcemeat1 one-half lb4 of fat bacon1 and five oz4 of truffles cut into dice4 ,fill the boned hare with this preparation2 sew it up1 and tie the head to the back in such wise as to give the piece the appearance of the animal at rest4 ,wrap it in slices of bacon1 and set it in a terrine lined with the latter2 sprinkle with a glassful of brandy1 and place in the oven for thirty minutes with lid off4 ,then pour into the terrine a fumet prepared with red wine from the hare's bones2 cover1 and then cook in the oven gently for three hours4 ,leave to half-cool2 drain away the cooking-liquor1 and carefully remove the slices of bacon4 ,strain the cooking-liquor through muslin2 return it to the terrine1 and fill up the latter with savoury jelly4 ,keep in the cool for two hours before serving4 #ahbc--,,pain ,,de ,,li,,vre ,this 8,pain0 is prepared according to ,no4 #afhi1 and it may be served in 8,belle-vue10 after the manner described for cold pieces prepared in this way4 #ahbd--,p,t ,,de ,,li,,vre ,clear the fillets1 the minion fillets1 and the legs of all tendons2 moderately lard them2 season them2 set them in a dish with an equal quantity of truffles and fat bacon strips2 sprinkle with some brandy1 and leave to marinade for one hour4 ,with what remains of the meat1 some fillets of veal and pork1 in the proportion of six oz4 per lb4 of hare2 fresh1 fat bacon in the proportion of one and one-half lbs4 per lb4 of hare2 and spiced salt1 prepare a forcemeat1 and finish it with one egg and three tablespoonfuls of brandy per lb4 of forcemeat4 ,rub through tammy1 and add a portion of the hare's blood4 ,line a round or oval buttered mould with raised-pie paste1 and completely cover the paste with slices of bacon4 ,then coat inside with forcemeat1 and fill up the mould with alternate layers of forcemeat1 hares' fillets1 truffle1 and fat bacon strips4 ,finish with a layer of forcemeat2 cover with a slice of bacon2 sprinkle a pinch of powdered thyme and bay over the latter2 close the pie with a layer of paste1 which should be sealed down round the moistened edges2 pinch the crest inside and out1 and finish off the pie by means of imitation leaves made from paste4 ,gild2 bake in a moderate oven1 and1 when the pie is almost cold1 pour some jelly flavoured with hare fumet into it4 #ahbe--,,terrine ,,de ,,li,,vre ,a 8,terrine0 or ,patty is only a pie without a crust1 and it allows of the same forcemeat and of the same garnish of bacon strips as the latter4 ,the terrine should first be lined with slices of bacon1 whereupon it is garnished like the pie with alternate layers of forcemeat1 bacon strips1 hares' fillets1 and truffles4 ,cover with a slice of bacon2 sprinkle the centre of the latter with a little powdered thyme and bay1 and a little spice4 ,put the lid on the terrine1 place it in a saucepan containing a little water1 and set it to cook in the oven4 ,the time allowed for cooking is naturally subject to the size of the terrine4 ,it is known to be quite cooked when the grease which rises to the surface is quite clear4 ,as long as this grease is turbid1 raw juices are still issuing from the forcemeat and the garnish inside4 ,another method of telling is by the insertion of a needle4 ,if the latter withdraws evenly heated throughout its length1 the terrine is cooked4 ,if the patty is to be served immediately1 add some aspic to it when it is just tepid1 and set it to cool under slight pressure4 ,when quite cold1 clear it of grease2 trim its surface1 and cut it up in the utensil4 ,if it is to be served whole and presented1 set it to cool under greater pressure2 turn it out1 and trim it all round4 ,this done1 cause a layer of jelly to set on the bottom of the terrine2 return the trimmed patty to the latter1 and surround it with melted aspic jelly4 ,when about to serve1 turn it out after the manner of an aspic2 set it on a long dish1 and border the latter with jelly crotons4 ,if it have to be kept some time1 proceed as above1 but use lard instead of aspic1 and keep it well covered and in the cool4 #ahbf--,,young ,,wild ,,rabbit 7,,lapereaux7 ,use the wild rather than the tame young rabbit1 and test its age after the manner described in regard to the hare1 and also by means of a little lentil-shaped bone1 which is to be found in the region of the patella4 ,as the wild rabbit ages1 this bone shrinks and finally combines with the other bones of the articulation4 ,when the wild rabbit is old1 it is tough1 and can only be used for stock or forcemeats4 ,all the recipes given for 8,poulet ,saut10 and those given for hare1 may be applied to wild rabbit2 the reader is1 therefore1 begged to refer to these4 #ahbg--;,,feathered ,,game ,feathered game comprises all esculent birds that live in freedom4 ,the number of species involved1 therefore1 is considerable1 but from the culinary standpoint they may be grouped into ten principal classes1 which are3-- #a4 ,the various pheasants1 grey and red partridges1 the ,tetras ,californias4 #b4 ,the hazel-hen1 grouse1 prairie fowls1 ganga1 sand-grouse4 #c4 ,the various wild ducks and teals4 #d4 ,the woodcocks and snipes4 #e4 ,the various plovers1 lapwings1 sandpipers1 water-rails1 water-hens4 #f4 ,the quails1 land-rails1 ,virginia quails4 #g4 ,the various thrushes1 ,corsican blackbirds4 #h4 ,the various larks4 #i4 ,the warblers4 #aj4 ,the ortolans4 ,the birds of ,classes #a and #d are better high--that is to say1 they should be hung for a few days1 before being plucked1 in a moderate draught1 that they may begin to decompose1 and that the particular flavour of their flesh may be accentuated1 a process which increases their culinary value4 ,whatever opinion may be held in regard to the gaminess of these birds1 one thing is quite certain--namely1 that the meat of a fresh pheasant and that of a high one are two totally different things4 ,when fresh1 the meat is flavourless1 whereas when it is reasonably high it is tender1 full of taste1 and of an incomparable flavour4 ,formerly1 it was the custom to lard the birds of ,class #a1 especially when they were to be roasted4 ,but this practice should be resolutely discarded1 for1 if the bird be young1 it can only impair the latter's flavour1 and1 if it be old1 it cannot possibly restore those qualities to it which it has already lost4 ,besides1 an old bird should never be served2 it ought only to be used in the preparation of game stock or forcemeats4 ,the birds belonging to the remaining classes are prepared fresh2 or1 if it be thought necessary to let them hang for a few days1 at least they should not be allowed to get high1 more particularly the aquatic ones1 because gaminess is1 if anything1 deleterious to the flavour of their flesh4 #ahbh--,,pheasant 7,,faisan7 ,when this bird is young1 its legs are grey and the ventral end of the sternum is tender and flexible4 ,but with pheasants1 as with partridges1 an infallible sign of youth may be discovered at the extremity of the last large feather in the wing4 ,if this feather be pointed1 the bird is young2 if it be round1 the reverse is the case4 #ahbi--;,,faisan ,a ,,la ,,mode ,d',,alcantara ,this recipe comes from the famous ,alcantara convent4 ,history tells us that at the beginning of the ,portuguese campaign in #ahjg the convent's library was pillaged by ,junot's soldiers1 and its precious manuscripts were used in the making of cartridges4 ,now it happened that an officer of the commissariat who was witnessing the event found1 among a collection of recipes selected by the monks1 the particular one now under our notice1 which was applied only to partridges4 ,it struck him as interesting1 and after trying it when he returned to ,france in the following year1 he surrendered it to the ,duchess of ,abrants1 who noted it in her memoirs4 ,it represents1 perhaps1 the only good thing the ,french derived from that unfortunate campaign1 and it would tend to prove that foie gras and truffles1 which had been known for so long in ,languedoc and ,gascony1 were also known in ,estremadura1 where1 even at the present day1 tolerably good truffles are to be found4 ,the procedure is as follows3-- ,empty the pheasant from the front2 bone its breast1 and stuff it with fine ducks' foies gras1 mixed with quartered truffles1 cooked in port wine4 ,marinade the pheasant for three days in port wine1 taking care that it be well covered therewith4 ,this done1 cook it 8en casserole0 7the original recipe says on the spit1 but the saucepan is more suitable74 ,reduce the port wine of the marinade2 add to it a dozen medium-sized truffles2 set the pheasant on these truffles1 and heat for a further ten minutes4 ,n4,b4--,this last part of the recipe may be advantageously replaced by the 8 la ,souvaroff0 treatment--that is to say1 having placed the pheasant and the truffles in a terrine1 sprinkle them with the reduced port combined with slightly buttered game glaze2 then hermetically seal down the lid of the terrine1 and complete the cooking in the oven4 #ahcj--;,,faisan ,a ,l',,angoumoise ,stuff the pheasant with a preparation consisting of two-thirds lb4 of very fresh pork fat1 rubbed through a sieve2 four oz4 of raw1 peeled1 and quartered truffles1 and four oz4 of fine chestnuts1 cooked in consomm4 ,this preparation1 which should be seasoned as for the ordinary truffling 7,no4 #aief71 ought to be quite cold when inserted into the pheasant4 ,wrap the bird in slices of bacon2 roast it gently for three-quarters of an hour1 and take care to remove the slices of bacon seven or eight minutes before the cooking is completed1 that the outside of the piece may be coloured4 ,set on a long dish1 and serve a ,prigueux sauce at the same time4 #ahca--;,,faisan ,a ,,la ,,boh,,mienne ,season a small foie gras with salt and paprika2 stud it with raw quartered truffles1 and poach it in ,madeira for twenty minutes4 ,when it is cold1 insert it into the pheasant1 which should be high4 ,truss the bird1 and cook it in butter in a saucepan or a cocotte for forty-five minutes4 ,when about to serve1 remove some of the butter used in cooking2 sprinkle the pheasant with a glassful of burnt brandy1 and add a few tablespoonfuls of reduced game gravy to the cooking-liquor4 ,serve the pheasant in its cooking utensil4 #ahcb--;,,faisan ,,en ,,casserole ,truss the pheasant as for an entre1 and pole it in butter only4 ,this done1 swill the saucepan with a few drops of brandy and a tablespoonful of game gravy4 ,cover the utensil1 and serve the dish burning hot4 #ahcc--;,,faisan ,,en ,,cocotte ,proceed exactly as for pheasant 8en casserole10 and1 when the cooking is two-thirds done1 surround it with a garnish of small onions cooked in butter2 small1 cooked mushroom-heads and olive-shaped truffles1 the latter taking the place of the potatoes1 which are one of the garnishing ingredients of fowls 8en cocotte40 #ahcd--;,,faisan ,,en ,,chartreuse ,parboil a fine1 round-headed1 quartered cabbage1 and braise it as directed under ,no4 #bajj1 adding thereto an old1 oven-browned pheasant4 ,the chartreuse may be made with the pheasant kept whole or cut into pieces1 but in any case1 roasted or poled1 it should be very tender and only just cooked4 ,the old pheasant put in with the cabbage only serves in imparting its flavour to the latter1 but it must not and cannot be used for the chartreuse4 ,if the chartreuse be made with a cut-up pheasant1 proceed as in the case of ,no4 #aggh4 ,if whole1 line an oval mould chartreuse-fashion2 coat the inside with a portion of the braised cabbage1 which should be slightly pressed2 set the pheasant1 breast undermost1 in the mould2 cover it with what remains of the cabbage1 and then turn it out on a dish4 ,send a sauceboat of excellent half-glaze1 flavoured with pheasant fumet1 separately4 #ahce--;,,faisan ,a ,,la ,,choucro,,te ,prepare the sauerkraut after ,no4 #bjig1 and bear in mind that when it is specially prepared to accompany a pheasant1 it is considerably improved by being braised with foie-gras fat4 ,pole a very tender pheasant1 and only just cook it4 ,lay the well-drained sauerkraut on a long dish2 set the pheasant upon it1 and surround it with a border consisting of rectangles of bacon1 cooked in the sauerkraut4 ,serve separately the poling-liquor combined with a little game fumet1 strained1 and kept somewhat greasy4 #ahcf--;,,faisan ,a ,,la ,,cr,,me ,cook the pheasant in butter1 in a saucepan1 with a medium-sized1 quartered onion4 ,when the cooking is three-parts done1 sprinkle the bird with one-quarter pint of cream 7sour if possible71 or with ordinary cream1 acidulated by means of a few drops of lemon juice4 ,finish the cooking1 basting the piece the while with cream and serve in the saucepan4 #ahcg--;,,faisan ,,demidoff ,proceed exactly as directed under 8,poulet la ,demidoff0 7,no4 #adfd74 #ahch--;,,faisan ,a ,,la ,,georgienne ,truss the pheasant as for an entre1 and put it into a saucepan with thirty fresh1 halved1 and well-peeled walnuts2 the juice of two lbs4 of grapes and of four oranges1 pressed on a sieve2 a wineglassful of ,malmsey wine2 a glassful of strong1 green tea2 one and one-half oz4 of butter1 and the necessary seasoning4 ,poach the pheasant in this preparation for about thirty minutes1 and colour it when it is almost cooked4 ,when about to serve1 dish it and surround it with fresh walnuts4 ,strain the cooking-liquor through a napkin2 add thereto one-third pint of game ,espagnole1 and reduce to half4 ,slightly coat the pheasant and its garnish with the sauce1 and serve what remains of the latter separately4 #ahci--;,,faisan ,,grill ,,diable ,for this preparation only young pheasants are used2 although1 provided they be tender1 adult pheasants will answer the purpose4 ,the procedure is precisely the same as that described under 8,poulet ,grill0 7,no4 #afcf74 #ahdj--;,,faisan ,,kotschoubey ,cook the pheasant 8en casserole10 and add to it1 when it is almost done1 two oz4 of fine1 raw truffle slices1 and a little excellent game glaze1 clear and well buttered4 ,serve the following garnish separately3--,fry in butter four oz4 of blanched1 fresh breast of bacon1 cut into dice4 ,when the pieces are properly frizzled1 add to them one lb4 of freshly-cooked1 well-drained1 uncooled1 and roughly-chopped ,brussels sprouts4 ,add two oz4 of fresh butter1 a little pepper and grated nutmeg1 and stew gently for one-half hour1 that the garnish may just be ready in time for dishing4 #ahda--;,,faisan ,a ,,la ,,normande ,colour the pheasant in butter4 ,meanwhile quarter1 peel1 mince1 and slightly toss in butter six medium-sized apples4 ,garnish the bottom of a terrine with a layer of these apples2 set the browned pheasant thereon2 surround it with what remains of the apples2 sprinkle it with a few tablespoonfuls of fresh cream2 cover the terrine1 and cook in the oven for from twenty to twenty-eight minutes4 ,serve the preparation in the terrine4 #ahdb--;,,faisan ,a ,,la ,p,,rigueux ,stuff the pheasant with truffles1 proceeding as for ordinary truffling 7,no4 #aief74 ,pole it in ,madeira2 dish1 and surround it with a border of quenelles consisting of truffled game forcemeat1 moulded by means of a coffeespoon1 and poached at the last moment4 ,serve separately a ,prigueux sauce combined with the reduced poling-liquor1 cleared of all grease4 #ahdc--;,,faisan ,a ,,la ,r,,gence ,pole the pheasant1 and dish it on a low croton1 carved from a sandwich-loaf and fried in butter4 ,surround it with small1 decorated1 round game quenelles2 large1 grooved1 cooked mushrooms2 and cocks' kidneys2 all three arranged alternately4 ,serve separately a ,salmis sauce1 flavoured with truffle essence1 and combined with the strained and reduced poling-liquor1 cleared of all grease4 #ahdd--;,,faisan ,a ,,la ,,sainte-,,alliance ,bone two woodcocks1 and put their livers and intestines aside4 ,chop up their meat1 together with a quarter of its weight of poached and cooled beef-marrow1 and as much fresh1 fat bacon2 salt1 pepper1 and herbs4 ,add to this hash six oz4 of raw1 peeled1 and quartered truffles1 slightly cooked in butter4 ,stuff the pheasant with this preparation2 truss it2 wrap it in slices of bacon1 and keep it in the cool for twenty-four hours1 that the aroma of the truffles may be concentrated4 ,roast the pheasant on the spit1 or1 if in the oven1 set it on a somewhat high stand in a baking-pan4 ,cut a large croton from a sandwich-loaf1 and fry it in clarified butter4 ,pound the woodcocks' livers and intestines with an equal weight of grated fresh fat bacon1 the well-washed fillets of an anchovy1 one oz4 of butter1 and one-half oz4 of raw truffle4 ,when this forcemeat is very smooth and all its ingredients thoroughly mixed1 spread it over the fried crotons4 ,when the pheasant is two-thirds cooked1 set this coated croton under the bird in such wise as to allow the juices escaping from the latter to drop upon the croton4 ,complete the cooking1 and dish the pheasant on the croton4 ,surround with slices of bitter orange1 and send the gravy separately4 ,when serving1 accompany each piece of pheasant with a slice of orange and a small slice of the coated croton4 #ahde--;,,faisan ,,souvaroff ,cook six fair-sized truffles for five minutes in a glassful of ,madeira and an equal quantity of light meat glaze4 ,withdraw the truffles and put them in the terrine in which the pheasant will complete its cooking4 ,cut one-half lb4 of foie gras into large dice2 stiffen these in the truffles' cooking-liquor1 and stuff the pheasant therewith4 ,truss the latter2 wrap it in slices of bacon1 and two-thirds pole it4 ,this done1 put it into the terrine containing the truffles2 add the poling-liquor1 a small glassful of ,madeira1 and the same quantity of game gravy2 hermetically close the terrine1 and continue cooking for about a quarter of an hour4 ,serve the preparation as it stands4 #ahdf--,,supr,,mes1 ,c,,telettes ,,et ,,filets ,,de ,,faisan ,pheasant ,suprmes1 ,cutlets and ,fillets1 allow of the same garnishes as those of fowl4 ,but1 whereas in the case of the latter1 they are raised raw1 and then poached1 my advice in regard to pheasant is1 that it should be previously roasted or poled 7keeping it just underdone7 and that the suprmes be only raised at the last moment4 ,by this means1 a much better result is obtained than by the poaching of raw fillets2 which1 once cooked1 are generally dry if they have to wait but a few seconds4 ,i also advise1 when the garnish consists only of foie-gras collops and truffles 7as in the case of the ,rossini garnish71 the sending separately of a small timbale of noodles with cream4 #ahdg--,,salmis ,,de ,,faisan ,salmis is perhaps the most delicate and most perfect of the game preparations bequeathed to us by old-fashioned cookery4 ,if it be less highly esteemed nowadays1 it is owing to the fact that this recipe has been literally spoiled by the haphazard fashion in which it has been applied right and left to game already cooked1 and cooked again for the purpose4 ,but the ,salmis given above may always be included in any menu1 however sumptuous4 ,it is applied more particularly to game of the #ast and #bnd classes1 which should be somewhat high when treated4 ,the recipe ,i give may be applied to all the birds in the two classes referred to4 ,roast the pheasant1 keeping it moderately underdone4 ,quickly cut it into eight pieces1 thus3 two legs1 two wings 7separated from the pinions71 and the breast cut into four lengthwise4 ,skin the pieces2 trim them neatly1 and keep them at a temperate heat in a covered vegetable-pan1 with a few drops of burnt brandy and a little clear melted meat glaze4 ,pound the carcass and the trimmings1 and add to them half a bottleful of red wine 7almost entirely reduced71 three chopped shallots and a few mignonette pepper4 ,add one-quarter pint of good game ,espagnole sauce2 cook for ten minutes2 rub through a sieve1 pressing well the while1 and then strain through a strainer4 ,reduce this sauce to about one-third1 and despumate it2 strain it once more through a close strainer2 add a small quantity of butter1 and pour it over the pieces of pheasant1 to which add a fine1 sliced truffle and six grooved mushroom-heads4 ,i advise the discarding of the old method of dishing upon a cushion of bread fried in butter1 as also of the triangular crotons fried in butter and coated with gratin forcemeat1 which usually accompanied the ,salmis4 ,a speedy preparation and a simple method of dishing1 which facilitate the service and allow of the ,salmis being eaten hot1 are the only necessary conditions4 ,moreover1 the goodness of the preparation is such as to be independent of a fantastic method of dishing4 #ahdh--,,saut ,,de ,,faisan ,unless it be prepared with the greatest care1 sautd pheasant is always dry4 ,i therefore do not recommend it2 but1 should it be necessary to make a dish of it1 care should be observed in selecting a young1 plump bird4 ,it should be cut up like a fowl1 cooked in butter on a moderate fire and kept somewhat underdone4 ,dish it after the manner of a 8poulet saut0 and cover it4 ,swill the sautpan and prepare a sauce after the recipe in common use4 ,this sauce must always be short1 and it should be poured over the pheasant just before serving it4 #ahdi--,p,t ,,chaud ,,de ,,faisan ,the preparation of hot1 raised pheasant pies is the same as usual2 the ingredients alone changing4 ,the reader will1 therefore1 kindly refer to 8,pt chaud de ,canard0 7,no4 #ageb71 and duly note the following modifications3-- 7#a7 ,use a gratin forcemeat 7,no4 #bjb7 prepared from game livers and meat4 7#b7 ,roast the pheasant1 keeping it underdone1 and mix the pieces of cooked mushroom with the sliced truffles4 7#c7 ,accompany the pie by a ,salmis sauce1 prepared from the pheasant's carcass and remains4 #ahej--,,mousses ,,et ,,mousselines ,,de ,,faisan ,as already stated in various parts of this work1 the constituents and their quantities are the same for mousses and mousselines1 and but for the basic ingredient1 which is pheasant in this case1 the procedure does not differ from that already described4 ,the base of the sauces served with these mousses and mousselines is a fumet made from the carcasses and remains4 #ahea--,,souffl ,,de ,,faisan ,prepare a very light1 mousseline forcemeat of pheasant4 ,set in a buttered souffl saucepan1 and cook in a moderate oven4 ,send a fine1 half-glaze sauce1 flavoured with game essence1 at the same time4 ,cold ,pheasant #aheb--;,,faisan ,a ,,la ,,boh,,mienne ,proceed as for 8,faisan la ,bohmienne0 hot 7,no4 #ahca74 ,cook it in an earthenware terrine1 and add thereto1 at the same time as the prescribed brandy1 enough succulent1 savoury jelly to fill up the terrine4 ,leave to cool for a day or two1 and1 when about to serve1 remove the grease that has settled on the surface1 by means of a spoon4 ,remove the last vestiges of grease by repeated scaldings2 carefully wipe the terrine1 and serve it incrusted in a block of ice4 #ahec--;,,chaud-,,froid ,,de ,,faisan ,proceed exactly as for 8,chaud-froid de ,volaille0 7,no4 #afhi71 and use a brown chaud-froid sauce1 flavoured with pheasant fumet4 ,in regard to the decoration1 dishing1 c41 follow the recipe already referred to4 #ahed--;,,chaud-,,froid ,,de ,,faisan ,a ,,la ,,buloz ,pole a pheasant1 keeping it underdone2 raise its suprmes1 and cut these into thin collops4 ,with a fumet prepared from the carcass and the poling-liquor1 prepare a brown chaud-froid sauce4 ,coat the collops with this sauce1 and also coat ten cooked and grooved mushrooms with a white chaud-froid sauce4 ,clothe a dome-mould with clear aspic jelly1 and deck it with truffles4 ,set the collops of pheasant and the chaud-froid-coated truffles inside1 alternating the two in so doing2 fill up the mould with the same jelly1 and let it set on ice4 ,when about to serve1 turn out after the manner of an aspic1 on a low cushion of rice or semolina1 lying on a round dish4 ,border with neatly-cut crotons of very clear aspic4 #ahee--;,,faisan ,a ,,la ,,croix ,,de ,,berny ,roast the pheasant and keep it underdone4 ,when it is quite cold1 raise its fillets and leave the legs and the wings attached to the carcass4 ,by means of scissors1 completely bone the carcass2 garnish its inside with a truffled foie-gras ,parfait1 and cover it with a thin coat of foie-gras ,mousse4 ,replace the fillets upon this ,mousse1 after having sliced them1 and fill any gaps that may exist between the slices with some of the same ,mousse3 thus reconstructing the bird4 ,let the ,mousse set thoroughly1 and glaze with aspic jelly4 ,meanwhile1 coat eight boned1 stuffed1 poached and cold larks with brown chaud-froid sauce4 ,decorate them with pieces of truffle and salted tongue1 and glaze them with aspic jelly4 ,dish the pheasant on a low cushion2 surround it with the larks1 and garnish the gaps between the latter with chopped and very clear aspic4 #ahef--;,,faisan ,,en ,,daube ,proceed as for 8,terrine de ,poularde la gele0 7,no4 #agja71 making due allowance1 in the cooking1 for the difference between the sizes of the two birds4 #aheg--;,c,,telettes ,,de ,,faisan ,proceed as for 8,ctelettes froides de ,volaille40 #aheh--;,,galantine ,,de ,,faisan ,see 8,galantine de ,volaille0 7,no4 #agjh74 #ahei--,,mousse ,,de ,,faisan ,prepare the ,mousse according to the usual procedure1 and mould it after the manner of 8,mousse de ,volaille0 7,no4 #agaa74 #ahfj--,,pain ,,de ,,faisan ,,en ,,belle-,,vue ,the procedure follows that of ,no4 #agji1 but for the difference in the basic ingredient1 which in this case is pheasant4 #ahfa--,,supr,,mes ,,de ,,faisan ,,ch,,telaine ,raise the suprmes and prepare them exactly like the suprmes of fowl in 8,chaud-froid ,flix ,faure0 7,no4 #afia74 ,poach them2 cool them1 and cut them into medallions as explained4 ,cover half of these medallions with chicken ,mousse1 and the other half with pheasant ,mousse4 ,keep on ice for some time that the ,mousse may set4 ,this done1 coat the first lot with brown chaud-froid sauce and the second lot with white chaud-froid sauce4 ,deck each medallion with small pieces of truffle4 ,set them in a deep1 square dish 7alternating the two colours71 and cover with very clear1 succulent aspic jelly4 ,leave to set and serve on a block of ice4 #ahfb--,,supr,,mes ,,de ,,faisan ,,gastronome ,pole the pheasant in ,madeira and let it cool4 ,raise the fillets2 cut them into thin1 regular slices2 coat them with brown chaud-froid sauce1 and decorate according to fancy4 ,with the trimmings and the meat of the legs1 prepare a pheasant ,mousse after the manner described under ,no4 #agaa1 and mould it in a ,parfait mould which should have the depth of the chaud-froid-coated slices4 ,when this ,mousse has set1 turn it out on a dish and place the slices all round1 standing them upright and letting them lean one against the other4 ,surround with a crown of fine1 fair-sized1 peeled truffles1 cooked in ,champagne1 and set one of them on the top of the ,mousse1 fixing it there by means of a hatelet4 ,border the dish with fine crotons of aspic4 #ahfc--,,terrine ,,de ,,faisan ,prepare it after the manner of the 8,terrine de ,livre0 7,no4 #ahbe71 and take care to make due allowance1 in the cooking1 for the difference1 in the matter of tenderness1 between the two meats4 ,but the explanations already given on this subject ought to suffice for ascertaining whether or not the patty have cooked sufficiently4 ,,partridge 7,,perdrix ,,et ,,perdreaux7 ,three kinds of partridges are used in ,cookery3--the ,grey ,partridge1 which is commonest in flat country1 and which is also the most highly esteemed2 the ,red ,partridge1 which is to be found in hilly and wooded country2 and the ,bartavelle 7perdix vertevella71 which is a somewhat larger species than the two former4 ,to these three kinds may be added the ,american ,colin 7,ortix ,virginianus71 an excellent bird sometimes seen in ,english markets4 ,all the recipes given for pheasants may be applied to partridge1 and below1 ,i shall only give those which are proper to the latter4 #ahfd--,,perdreau ,a ,,la ,,bourguignonne ,truss the partridge as for an entre2 three-parts pole it1 and place it in a terrine with six small glazed onions and as many small1 cooked mushroom heads4 ,swill the saucepan with a glassful of red wine2 reduce it two-thirds1 and add a tablespoonful of game half-glaze4 ,strain2 clear of grease2 pour this sauce over the partridge1 and complete the latter's cooking for seven or eight minutes4 #ahfe--,,perdreau ,,en ,,demi-,,deuil ,bone the breast and fill the partridge with truffled partridge forcemeat1 prepared with panada or butter4 ,between the skin and the fillets1 slip a few slices of very black truffle2 truss as for an entre2 wrap the piece in muslin1 and poach it for thirty minutes in a game fumet4 ,when about to serve1 remove the muslin2 take the string off1 and dish the partridge4 ,reduce the fumet in which the partridge has poached2 strain it2 add thereto a liqueur-glassful of burnt liqueur-brandy1 and send this reduced fumet separately4 #ahff--,,perdreau ,,en ,,estouffade ,brown the partridge in the oven and set in a terrine just large enough to hold it1 with a tablespoonful of ,matignon 7,no4 #bbg7 and one crushed juniper berry1 on top and beneath4 ,add one-half oz4 of butter1 a liqueur-glassful of burnt brandy1 and twice that amount of game fumet4 ,close the terrine2 seal down the lid with a strip of paste2 bake in a hot oven for twenty-five minutes and serve the dish as it stands4 #ahfg--,,perdreau ,a ,,la ,,lautrec ,select a young partridge2 open its back2 slightly flatten it with a butcher's beater2 pierce it through with a skewer2 season it with salt1 pepper and melted butter1 and gently grill4 ,at the same time grill six small mushroom-heads4 ,dish the partridge2 on either side of it set the mushrooms1 each of which should be garnished with a coffeespoonful of ,matre-d'htel butter2 surround the mushrooms with a thread of melted meat glaze and sprinkle the partridge with a few drops of lemon juice4 #ahfh--,,perdreau ,,lady ,,clifford ,cook the partridge in butter in a saucepan4 ,when it is three-parts done1 surround it with two oz4 of fine slices of raw truffle2 add a liqueur-glassful of burnt brandy and one tablespoonful of clear melted meat glaze4 ,serve a ,soubise sauce at the same time and separately4 #ahfi--,,perdreau ,,aux ,,choux ,prepare a garnish of braised cabbages as explained under ,no4 #bajj1 and add thereto an old partridge1 browned in the oven or on the spit4 ,meanwhile1 roast or pole a very tender young partridge and keep it underdone4 ,dish the cabbages1 which should be well drained2 set the young partridge upon them1 and surround with small rectangles of very lean bacon1 cooked with the cabbages1 and a thread of half-glaze sauce1 flavoured with game fumet4 ,n4,b4--,this dish may be given a more decorative appearance by means of a sort of ,chartreuse1 which is prepared as follows3--,line a large bowl or a buttered1 round-bottomed timbale with roundels of sausages2 roundels of carrots arranged in superposed rows1 separated by a line of ,french beans or peas2 and small rectangles of bacon1 laid side by side4 ,line the inside of the timbale with a thick layer of cabbages1 and put the young partridge1 breast undermost1 in the middle 7the partridge may also be carved up74 ,cover the cabbages and press the latter with a fork2 turn the timbale out on a dish and tilt the latter that all the grease may fall before withdrawing the timbale1 which answers the purpose of a mould4 ,surround with a thread of half-glaze sauce1 flavoured with game fumet4 #ahgj--;,,cr,,pinettes ,,de ,,perdreaux ,after substituting the meat of a young partridge1 cleared of all tendons1 for the veal sweetbreads1 and fresh bacon for calf's udder1 proceed exactly as directed 7as regards quantities and other particulars7 under 8,crpinettes de ris de ,veau0 7,no4 #abbb71 taking care to add three oz4 of chopped truffles per lb4 of the forcemeat4 ,divide up the forcemeat into portions one and one-half oz4 to two oz4 in weight2 wrap them in pig's caul2 roll them first in melted butter and then in bread-crumbs1 and grill them gently4 ,the usual accompaniment to these crpinettes is a light chestnut or lentil pure4 #ahga--;,,epigrammes ,,de ,,perdreau ,raise the young partridge's fillets1 leaving the wing-bone attached to the carcass1 and put them aside4 ,from the minion fillets and the meat of the legs1 prepare a mousseline forcemeat2 mould the latter in very small buttered cutlet moulds1 and set to poach4 ,roll the fillets in melted butter and bread-crumbs1 and grill them gently4 ,dip the cutlets in beaten egg2 roll them in finely-chopped truffles2 press upon the latter with the flat of a knife1 that they may combine with the egg2 adjust the shape of the cutlets1 and toss them in butter4 ,dish in the form of a circle1 alternating the fillets and the cutlets2 pour in their midst a cullis prepared from the partridge's carcasses1 and serve a chestnut pure separately4 #ahgb--,,timbale ,,de ,,perdreau ,,diane ,line a liberally-buttered1 shallow mould with crescents of truffle arranged in superposed rows1 and then completely cover the bottom and sides of the mould with a layer1 two-thirds in4 thick1 of raw partridge forcemeat4 ,place the mould in the front of the oven that the forcemeat may be poached2 and then spread another layer of gratin forcemeat of game4 ,fill the utensil with a garnish of small quenelles consisting of truffled partridge forcemeat1 mushrooms and slices of truffles1 cohered with a reduced ,madeira sauce4 ,cover the garnish with a small coat of forcemeat1 and poach in the bain-marie for from thirty to thirty-five minutes4 ,when about to serve1 turn out on a dish1 and deck the timbale with a crown of partridges' suprmes1 raised from birds fresh from the spit or the oven4 ,surround the base of the timbale with a thread of ,diane sauce1 and send a sauceboat of the latter separately4 #ahgc--,,perdreaux ,,froids ,the various recipes given for cold pheasant also suit cold partridge2 it is only necessary therefore to replace the word 8pheasant0 by 8partridge0 in the formul referred to4 #ahgd--,,woodcock ,,and ,,snipe 7,b,,casse ,,et ,b,,cassines7 ,if grouse1 which can only be thoroughly appreciated in its native country1 were extinct1 woodcock would be the leading feathered game4 ,but the latter have this advantage over the former1 namely3 that their fumet is not so fugitive1 and that they may be kept much longer4 ,woodcock does not yield its full quality unless it be moderately high4 #ahge--;,b,,casse ,,de ,,car,,me ,sprinkle the woodcock with a few drops of oil1 and roast it1 keeping it underdone4 ,as soon as it is cooked1 divide it into two lengthwise1 and cut each half of the breast into two collops4 ,mix half a coffeespoonful of ,french mustard in a small vegetable-pan1 with a few drops of lemon juice4 ,roll the pieces of woodcock in this mustard1 and keep them hot4 ,chop up the carcass and the intestines2 sprinkle with a glassful of burnt liqueur brandy2 reduce2 add a tablespoonful of game fumet1 and cook for five minutes4 ,strain through a strainer1 pressing on the pieces of woodcock in so doing1 and rock the saucepan1 that the pieces may be coated with the cullis4 ,dish in a hot timbale1 and1 upon the pieces1 set the woodcock's head4 ,n4,b4--,bcasse la fine ,champagne is prepared in the same way1 but without mustard4 ,cut it into six pieces3 wings1 legs and two halves of the breast1 and put these pieces into a round cocotte4 ,swill the saucepan with burnt liqueur brandy2 add the chopped intestines1 mixed with the juices of the pressed carcass2 add a tablespoonful of fumet1 a little lemon juice1 and a little cayenne1 and pour this cullis 7heated but not boiled7 over the pieces4 ,bcasse la ,riche is prepared in the same way1 but3--7#a7 the pieces are dished on a croton of fried bread1 coated with gratin forcemeat of game2 7#b7 the sauce is thickened with a little foie-gras pure and one oz4 of butter1 and then strained over the pieces through a coarse strainer1 during which process the operator should press with a spoon or a whisk4 #ahgf--;,b,,casse ,a ,,la ,,favart ,proceed as for 8,caneton ,rouennais ,souffl0 7,no4 #agfd71 and remember to add the woodcock's intestines to the forcemeat4 ,when the carcass is garnished1 set the sliced suprmes on the forcemeat1 with a row of sliced truffles in the middle4 ,the forcemeat should poach for about twenty minutes4 ,serve at the same time a half-glaze sauce1 flavoured with woodcock fumet4 #ahgg--,,salmis ,,de ,b,,casse ,under the article 8,pheasant10 ,i gave the generic recipe for ,salmis1 which may be applied to all feathered game4 ,in regard to the ,woodcock ,salmis1 the operator should remember to add the bird's intestines to the sauce1 and to keep the meat rather under- than overdone4 #ahgh--;,b,,casse ,,souvaroff ,proceed exactly as for 8,faisan la ,souvaroff0 7,no4 #ahde71 after making due allowance for the size of the bird in regard to the quantity of truffles and foie gras4 #ahgi--,,mousses ,,et ,,mousselines ,,de ,b,,casse ,proceed as indicated in ,no4 #ahej4 #ahhj--,,timbale ,,de ,b,,casse ,,metternich ,prepare a somewhat shallow1 decorated timbale crust4 ,roast the woodcocks and keep them underdone4 ,raise the suprmes and put them in the timbale1 separating them by collops of fresh foie gras1 sautd at the last moment4 ,pound the remains of the woodcocks1 including their carcasses2 thin the pure with truffle essence2 rub it through a sieve1 pressing heavily the while1 and then rub it through tammy4 ,heat the cullis thus obtained1 without letting it boil2 finish it with a little lemon juice1 liqueur-brandy and butter1 and pour it into the timbale over the pieces of woodcock and the foie gras collops4 ,dish the timbale on a folded napkin1 lying on a round dish4 #ahha--,,timbale ,,de ,b,,casse ,,nesselrode ,pole the woodcocks and keep them underdone4 ,as soon as they are cooked1 raise their fillets and put these aside4 ,bone the remains1 and pound the meat thus obtained1 together with a quarter of its weight of raw foie gras4 ,rub through a sieve1 and add an equal weight of game forcemeat1 prepared with panada and butter4 ,add the chopped carcasses and a glassful of liqueur brandy to the poling-liquor2 cook for a few minutes2 strain1 and in this stock poach five oz4 of olive-shaped truffles 7for an ordinary timbale74 ,line a buttered ,charlotte-mould with short paste2 cover its bottom and sides with the prepared forcemeat1 and against this forcemeat set the woodcock's suprmes1 cut into collops4 ,garnish the centre with the truffles1 and cover these with a few tablespoonfuls of ,espagnole1 reduced with some of the fumet4 ,close the timbale with a layer of paste1 as explained in the various preceding timbale recipes1 and bake in a good1 moderate oven for about forty-five minutes4 ,when about to serve1 turn out the timbale on a dish2 pour into the former some half-glaze sauce combined with what remains of the fumet1 and send a sauceboat of the same sauce separately4 ,n4,b4--,this 8,timbale ,nesselrode0 may be prepared after the same recipe1 from ,pheasant1 ,partridge1 ,woodcock or ,hazel-,hen1 but the name of the selected bird should1 of course1 appear on the menu4 #ahhb--;,b,,casses ,,et ,b,,cassines ,,froides ,all the recipes given for cold pheasant and partridge may be applied to woodcocks and snipes4 #ahhc--,,quails ,quails should always be chosen plump1 and their fat should be white and very firm4 ,besides the spit1 which should always be used in preference to the oven for roasting1 they allow of two other methods of cooking3 they may be cooked in butter1 in a saucepan2 or they may be poached in excellent strong and gelatinous veal stock4 ,this last mode of procedure greatly enhances the quail's quality and is frequently used4 #ahhd--;,,cailles ,,en ,,casserole ,cook them in butter1 in the saucepan in which they will be served4 ,swill with a few drops of brandy2 add a little game fumet2 cover1 and serve very hot4 #ahhe--;,,cailles ,,aux ,,cerises ,for four quails3--,truss them as for an entre and cook them with butter in a saucepan4 ,swill with a little brandy and a glass of port1 in which a piece of orange rind should have soaked4 ,add three tablespoonfuls of excellent veal stock1 three tablespoonfuls of red-currant jelly and about forty cherries1 previously poached in a boiling syrup of about #ah 7,saccharometer7 and cooled in the syrup4 ,drain them before adding them to the quail1 and1 if the sauce be too insipid1 sharpen it with a few drops of lemon juice4 #ahhf--;,,cailles ,a ,,la ,,dauphine ,wrap each quail in a buttered vine-leaf and a thin1 square slice of bacon1 and roast them for ten minutes4 ,meanwhile1 prepare a well-seasoned pure of fresh peas with lettuce1 and reduce it to a somewhat stiff consistence4 ,line the bottom and sides of a deep dish with very thin slices of ham2 pour the pure into it2 smooth the surface1 and half-plunge the quails into this pure4 ,place in the oven for ten minutes1 and this done1 send the dish to the table immediately4 #ahhg--;,,cailles ,,figaro ,insert a piece of truffle into each quail1 and wrap them each in a piece of gut together with a bit of pale veal glaze1 the size of a pigeon's egg4 ,string the pieces of gut at two points one in4 from either extremity of the quails1 that the envelope may not burst while cooking4 ,poach the quails in good veal stock1 that they may not be washed as they would be if the gut happened to burst in a poaching-liquor consisting of salted water4 ,serve the quails as they leave their cooking-liquor4 #ahhh--;,,cailles ,a ,,la ,,grecque ,cook the quails in a saucepan1 and set them in a timbale1 half-garnished with 8,riz la ,grecque40 ,swill the saucepan with a few tablespoonfuls of game fumet1 and pour this swilling-liquor over the quails1 without clearing it of grease4 #ahhi--;,,cailles ,,juliette ,divide the quails into two along the back and do not separate the two halves2 season them2 sprinkle them with melted butter and finely-chopped truffle4 ,wrap each quail in a piece of pig's caul2 sprinkle again with melted butter and fine raspings1 and grill gently4 ,dish the quails and sprinkle them with a few drops of verjuice4 #ahij--;,,cailles ,,judic ,pole the quails4 ,dish them in the form of a crown1 each on a small1 braised lettuce1 with a cock's kidney on either side and a truffle on top4 ,coat with a half-glaze sauce prepared with quail fumet4 #ahia--;,,cailles ,,lucullus ,cook the quails in butter4 ,dish them in a circle on a round dish1 each on an oval or rectangular fried croton1 and between each set a fine truffle cooked in ,champagne and chicken glaze4 #ahib--;,,cailles ,a ,,la ,,normande ,peel1 mince and toss some apples in butter1 as explained under 8,faisan la ,normande40 ,allow half an apple per quail4 ,garnish the bottom of a cocotte with some of these apples2 upon them set the quails1 browned in butter2 add what remains of the apples2 sprinkle with a few tablespoonfuls of cream1 and complete the cooking in the oven4 #ahic--;,,cailles ,,aux ,,petits ,,pois ,a ,,la ,,romaine ,cook the quails in butter4 ,at the same time1 fry in butter one small new onion and two-thirds oz4 of raw1 chopped ham1 for each quail4 ,add some peas1 shelled at the last moment1 and cook without any moistening whatsoever4 ,the moisture contained in the ham and peas is sufficient for the cooking4 ,the peas should be ready simultaneously with the quails4 ,serve the quails and the peas separately1 in little1 closed timbales4 ,the diner mixes them4 #ahid--;,,cailles ,,aux ,,raisins ,cook the quails in butter4 ,swill the utensil with a few drops of dry1 white wine and a little verjuice2 add half a tablespoonful of strong game fumet for each quail2 and dish in a very hot cocotte with about one oz4 of fresh peeled grapes for each quail4 #ahie--;,,cailles ,,richelieu ,select some fresh and plump quails2 remove their gizzards2 season them inside with a grain of salt and a few drops of brandy2 insert a piece of raw truffle into each bird1 and truss them as for an entre4 ,set them in a sautpan1 snugly pressed one against the other1 and season them with salt4 ,cover them with a coarse julienne of carrots1 onions and celery1 cooked in butter1 and prepared as far as possible from new vegetables4 ,moisten1 just enough to cover1 with some succulent amber-coloured veal stock1 gelatinous and fine2 cover1 boil1 and then poach gently for twelve minutes4 ,this done1 add a julienne of truffles 7raw if possible7 which should equal only half of the vegetable julienne1 and poach for a further two minutes1 that the truffles may cook and the quails be done4 ,dish in a timbale1 clear of grease1 and pour the cooking-liquor and the julienne over the quails4 ,pilaff rice is often served with quails prepared in this way4 #ahif--,,rizotto ,,de ,,cailles ,into each quail insert a piece of fresh1 pounded pork fat1 the size of a hazel nut1 combined with an equal quantity of white truffle2 and cook them in a saucepan with butter4 ,add their fat to a previously-prepared ,rizotto4 ,dish this rizotto in a timbale1 and hollow it out so as to make a nest for the quails4 ,sprinkle the latter with the saucepan-swillings1 consisting of game fumet2 and send the dish to the table at once4 #ahig--;,,cailles ,,sous ,,la ,,cendre ,stuff the quails with a little smooth truffled game forcemeat1 and wrap them each in a buttered vine-leaf1 followed by a slice of bacon1 and finally by two sheets of buttered paper4 ,place them on the hearth-stone2 cover them with very hot cinders1 and cook thus for thirty-five minutes1 taking care to renew the hot cinders from time to time4 ,when about to serve them1 remove the outside covering of paper which is charred1 but leave the other coverings4 ,n4,b4--,a log fire is essential for this recipe4 #ahih--;,,cailles ,,souvaroff ,prepare these as described under 8,faisan la ,souvaroff0 7,no4 #ahde74 #ahii--;,,cailles ,a ,,la ,,turque ,truss the quails as for an entre2 brown them in butter1 and complete their cooking in pilaff rice1 combined with a quarter of its weight of cooked and chopped egg-plant pulp4 ,set the rice in a pyramid on a dish2 place the quails all round 7upright against the rice71 and surround with a thread of quail fumet4 #aijj--,,timbale ,,de ,,cailles ,,alexandra ,coat a well-buttered timbale mould with patty paste1 and line it with slices of bacon so as to completely cover the paste4 ,the slices of bacon in this case are there to prevent the moistening of the timbale from reaching the paste4 ,insert a piece of foie gras into each quail2 stiffen them in butter1 and set them against the sides of the timbale in successive tiers4 ,completely garnish the middle with small1 peeled truffles2 add one-quarter pint of excellent stock with ,madeira 7per six quails71 and a few bits of bay-leaf4 ,close the timbale with a layer of paste and cook in a moderately hot oven for one and one-quarter hours4 ,turn out upon withdrawing from the oven1 and serve the dish as it stands4 ,n4,b4--7#a7 ,the shell of paste merely serves to hold in the quails and their garnish1 and ought not to be eaten4 7#b7 ,the same timbale may be prepared with ortolans1 except that these need only forty-five minutes' cooking4 ,cold ,quails #aija--;,,chaud-,,froid ,,de ,,cailles ,,en ,,belle-,,vue ,the quails should be boned for a chaud-froid1 and stuffed with gratin forcemeat of game with a rod of foie gras and another of truffle set in the middle4 ,this done1 reshape them2 wrap them each in a square of muslin2 poach them for twenty minutes in an excellent veal stock1 and let them cool therein4 ,when they are quite cold1 dry them2 and dip them1 so as to veneer them all over1 in a good brown chaud-froid sauce 7,no4 #cd71 prepared with quail fumet4 ,decorate the breast of each quail elegantly with bits of truffle and poached white of egg2 sprinkle with cold melted savoury jelly1 so as to fix the decoration2 and leave to set4 ,remove the excess of sauce from around the quails2 set them in a square1 deep dish2 cover them with very good limpid savoury jelly1 and place them in a refrigerator until they are required4 #aijb--;,,cailles ,,en ,,caisses ,prepare the quails as for a chaud-froid1 as above2 but set each in an oval1 pleated case of delicate porcelain or paper4 ,border with a thin thread of chopped jelly1 and on each quail set a head1 the eyes of which may be imitated by means of a ring of white of egg and a central spot of truffle4 #aijc--;,,cailles ,,glac,,es ,,au ,,granit ,i shall only give a few recipes of this class2 for the series is a long one1 and ,i recommend them more particularly on account of their quaintness4 ,these dishes1 wherein a sugary and glazed preparation is introduced1 are highly esteemed in summer2 but they really belong to the culinary repertory of hot countries4 #aijd--;,,cailles ,,glac,,es ,,cerisette4 ,prepare the quails as for an entre and poach them for #ab minutes in a strong veal stock1 with ,champagne4 ,this done1 put them each into a small1 oval mould2 fill up these moulds with cooking-liquor1 cleared of all grease and strained1 and leave them to set on ice4 ,this preliminary procedure applies to all quail dishes in this series4 ,now prepare a ,granit with cherry juice 7see ,no4 #bicj74 ,set this ,granit in a pyramid on a dish incrusted in ice4 ,turn out the quails and place them round the ,granit2 fill up the gaps between them with small heaps of stoned cherries1 poached in syrup for a few minutes and quite cold4 #aije--;,,cailles ,,glac,,es ,,carmen4 ,prepare the quails as above1 and place them round a rock of ,granit made from pomegranates4 #aijf--;,,cailles ,,glac,,es ,,maryland4 ,set them round a rock of ,granit made with pineapple4 #aijg--;,,cailles ,,glac,,es ,,reine ,,amelie4 ,prepare the quails in the usual way1 and lay them round a rock of ,granit prepared with tomatoes4 #aijh--;,,cailles ,,glac,,es ,,au ,,roman,e4 ,poach the quails in stock combined with ,romane wine1 and set them round a rock of ,granit made with verjuice4 #aiji--;,,filets ,,de ,,cailles ,,aux ,,pommes ,d',,or4 ,raise the quails' suprmes1 after having poached and cooled them4 ,set these suprmes in the rinds of small oranges or tangerines1 and fill up the rinds with jelly prepared with ,port4 ,when about to serve1 deck each orange or tangerine1 by means of the piping-bag1 with a small ornament of ,granit1 prepared with the juice of the fruit used4 #aiaj--;,,cailles ,,cecilia ,roast the quails1 keeping them juicy1 and leave them to cool4 ,this done1 raise their fillets and skin these2 then1 with the remains of the meat and an equal quantity of foie gras1 prepare a pure4 ,set each fillet of quail on a similarly-shaped slice of liver1 causing it to adhere by means of the prepared pure1 and coat with brown chaud-froid sauce4 ,when the sauce has quite set1 place these fillets in an even border-mould1 clothed with very limpid aspic1 and decorated with truffles4 ,fill up the mould with the same aspic jelly1 and let the latter set4 ,when about to serve1 turn out on a napkin1 after the manner of an aspic4 #aiaa--;,,cailles ,,au ,,ch,,teau-,,yquem ,prepare the quails like those 8 la ,richelieu0 7,no4 #ahie74 ,after having added the julienne1 sprinkle them with ,chteau-,yquem2 cover2 reduce1 and complete their cooking as directed4 ,when they are poached1 transfer them to another saucepan2 add ten slices of truffle per quail2 strain their cooking-liquor1 through muslin1 over them1 and poach them for a further two minutes4 ,this done1 place the quails in a timbale2 cover them with the cooking-liquor cleared of all grease2 leave it to set1 and serve on a block of ice4 #aiab--,,mandarines ,,de ,,cailles ,slice the tangerine rinds at their stem-ends with an even round cutter2 remove the sections2 put them to dry1 and skin them raw4 ,three-parts garnish the tangerine rinds with a quail ,mousse1 combined with foie gras1 cut into dice2 set a roasted quail's fillet on the ,mousse2 coat with brown chaud-froid sauce1 and cover with the sections of tangerine1 glazed with aspic jelly4 ,keep in the cool for some time and dish on a napkin4 #aiac--;,,cailles ,,nillson ,proceed as for 8,cailles au ,chteau-,yquem10 and set each quail in a small1 silver cassolette4 ,cover with the cooking-liquor1 cleared of grease and strained1 and surround each quail with four small very white cocks' kidneys4 #aiad--;,,cailles ,,richelieu ,,froides ,prepare these like the 8,hot ,cailles ,richelieu02 place them in a square1 deep dish2 cover with the cooking-liquor and the garnish and let them cool until the cooking-liquor sets4 ,then clear the dish of all grease and serve on a block of ice4 #aiae--,,timbale ,,de ,,cailles ,,tzarine ,line a round pie-dish with ordinary paste1 and coat it inside with slices of bacon4 ,in the middle1 place a fresh foie gras seasoned with salt1 pepper and allspice1 and surround it with quails1 stuffed with quarters of truffles1 set upright with their breasts against the bacon4 ,fill up the timbale with whole raw and peeled truffles2 cover with a round slice of bacon2 close the timbale with a layer of paste sealed down round the edges2 make a slit in the top1 and bake in a hot oven for one and one-quarter hours4 ,when withdrawing the timbale from the oven1 pour into it some veal stock flavoured with ,madeira1 and let it be sufficiently gelatinous to set like a jelly4 ,keep the timbale in the cool for one or two days before serving it4 #aiaf--;,,cailles ,a ,,la ,,vendangeuse ,roast the quails2 let them cool1 and set them1 each in a little dosser of dry paste1 resting against a cushion lying on a round dish4 ,on top of the cushion plant a leafy vine-shoot bearing grapes4 ,surround the quails with white and black grapes 7peeled and pipped7 and cover with a slightly gelatinous aspic jelly1 prepared with liqueur brandy4 #aiag--,,mousses ,,de ,,cailles ,see the various remarks made concerning this subject1 under ,pheasant1 ,partridge and ,woodcock4 #aiah--,,land ,,rail1 ,,roi ,,de ,,cailles ,,ou ,r,,le ,,de ,,gen,,ts ,the ,land ,rail1 which must not be confused with the ,water ,rail1 is most often served roasted1 but all the quail recipes1 hot or cold 7except those in which ,granit forms an accompaniment7 may be applied to it4 #aiai--;,,hazel-,,hens #aibj--;,,black ,,game #aiba--,,prairie-,,hens #aibb--,,ptarmigan #aibc--;,,grouse #aibd--;,,gangas ,these birds1 one or two of which1 such as grouse and the hazel-hen1 are of incomparable delicacy and high culinary value1 are mostly served roasted4 ,mousses1 ,mousselines and ,salmis are also prepared from them1 after the directions already given4 ,but ,i must remind the reader that when they serve in the preparation of a salmis1 their skins and legs1 which are bitter1 must be discarded4 ,all these birds must be treated while still very fresh4 #aibe--;,,grives ,,et ,,merles ,,de ,,corse 7,thrushes and ,corsican ,blackbirds7 ,the greater part of the quail recipes1 more particularly the 8en casserole0 and 8sous la cendre0 ones1 may be applied to these excellent birds4 ,the two following recipes are proper to them4 #aibf--;,,grives ,,ou ,,merles ,a ,,la ,,bonne-,,femme ,cook the birds in butter1 with one oz4 of very small dice of salted breast of bacon to each bird4 ,put them into a hot cocotte with two-thirds oz4 of butter per bird2 heat2 add some square crotons fried in butter2 sprinkle with the saucepan-swillings1 which should be a few drops of brandy2 cover1 and serve very hot immediately4 #aibg--;,,grives ,,ou ,,merles ,a ,,la ,,li,,geoise ,cook the birds in butter on the stove1 in an uncovered earthenware saucepan4 ,when they are nearly done1 sprinkle them with two finely-chopped juniper berries per bird2 add some round crotons of bread-crumb fried in butter2 cover1 and serve very hot4 ,this procedure particularly suits thrushes1 more especially when these come from the ,ardennes4 #aibh--;,,grives ,,et ,,merles ,,froids ,the various1 cold preparations of quails1 except those comprising a ,granit1 may be applied to thrushes4 ,alouettes ou ,mauviettes 7,larks7 ,these birds are generally served to the number of two or three for each person4 #aibi--,,mauviettes ,a ,,la ,,bonne-,,femme ,proceed exactly as directed for the thrushes4 #aicj--,,mauviettes ,a ,,la ,m,,re ,,marianne ,slice some peeled and cored russet apples1 and three-parts cook them in butter4 ,spread this stew in thick layers on a buttered dish4 ,simply stiffen the seasoned larks in nut-brown butter1 and place them upon the stewed apples1 pressing them slightly into the latter4 ,sprinkle with very fine bread-crumbs and melted butter1 and set to glaze in the oven or at the ,salamander1 just long enough to complete the cooking of the larks4 #aica--;,,alouettes ,,du ,p,,re ,,philippe ,clean some fine1 medium-sized potatoes1 allowing one to each lark2 and cut a cover from each1 which thin down until it is only one-sixth inch thick4 ,with a root-spoon1 hollow out the potatoes in such wise as to allow of their each enclosing a lark4 ,stiffen the larks in butter1 and add thereto some salted breast of bacon1 cut into small dice and blanched1 and in the proportion of one-third oz4 per lark4 ,place a lark in each potato1 together with a few bacon dice and some of the cooking-fat2 return cover of each potato to its place2 fix it there by means of cotton1 and wrap each potato in oiled paper4 ,lay them on the hearth1 cover them with hot cinders1 and cook for about forty minutes1 taking care to renew the cinders from time to time4 #aicb--,,mauviettes ,,froides ,when cold1 larks may be prepared in plain chaud-froid fashion1 in cases1 in ,belle-vue1 in ,aspic1 as ,mousses1 c41 in pursuance of the directions given under these various recipes4 #aicc--,,ortolans ,serve ortolans as plainly as possible2 but the best method of preparing them is roasting4 ,however1 for the sake of variety1 they may be prepared as follows3-- #aicd--,,sylphides ,d',,ortolans ,butter some very small porcelain or silver cassolettes1 and garnish them half-full with mousseline forcemeat of ortolans prepared with truffle essence4 ,set these cassolettes in the front of the oven1 that the forcemeat may poach4 ,cook in butter1 for three minutes only1 as many ortolans as there are garnished cassolettes1 and proceed so as to have them just ready when the forcemeat is poached4 ,place an ortolan in each cassolette1 and sprinkle them with nut-brown butter1 combined with a little pale melted glaze and pineapple juice4 #aice--;,,becs-,,figues ,,et ,,beguinettes 7,fig ,peckers7 ,these birds are not met with in ,english markets2 it is therefore useless to give the recipes concerning them4 ,i will only say that they may be prepared like the larks4 #aicf--;,,canards ,,sauvages 7,wild ,duck7 #aicg--,,sarcelles 7,teal7 #aich--,,pilets 7,pintails and ,widgeons7 ,birds of this class are mostly served roasted4 ,they may1 however1 be used in preparing excellent ,salmis1 which may be made after 8,salmis de ,faisan0 7,no4 #ahdg7 or after 8,salmis la ,rouennaise0 7,no4 #agfc74 ,they may also be prepared after all the recipes of 8,caneton la ,rouennaise40 #aici--,,pluviers ,,dor,s 7,golden ,plover7 #aidj--,,vanneaux 7,lapwings7 #aida--;,,chevaliers ,,divers 7,various ,sandpipers7 ,these various birds are generally served roasted4 ,they may also be served 8en ,salmis10 but in that case the skin must be discarded in the preparation of the cullis4 ,they only appear on very ordinary menus1 and could not be served at an important dinner4 ,,chapter ,,xvii ,,roasts ,,and ,,salads ,in the first part of this work ,i explained the fundamental principles governing the treatment of ,roasts1 and ,i now have to add only a few words to what has already been said4 ,recipes may be consummate in detail and in accuracy1 and still they will be found wanting in the matter of ,roasts2 for experience alone can tell the operator whether the joint he is treating be old or young1 fresh or stale2 whether it must be cooked quickly or slowly1 and all the theories that ,i might advance on this subject1 though perhaps they might not be useless1 would at least prove impracticable nine times out of ten4 ,i shall not prescribe any limit of time for ,roasts1 except in very special cases1 and even so that limit will only be approximate4 ,nothing can be made precise in the matter2 long practice alone1 away from books1 will teach it2 for book-rules can only be understood when the light of practical knowledge is focussed upon them4 #aidb--;,,accompaniment ,,of ,,roasts ,it struck me as desirable that ,i should give in this chapter the recipes of the various preparations which1 in ,england1 are served with ,roasts3--,yorkshire ,pudding1 ,veal ,stuffing1 c4 ,having treated of the accompanying sauces to ,roasts in ,part ,i1 ,i need only recall them here4 #aidc--,,yorkshire ,,pudding 7,for ,beef ,roasts7 ,mix one-half lb4 of sifted flour with six eggs and one quart of boiled milk1 adding the eggs one by one and the milk little by little4 ,season with salt1 pepper and nutmeg4 ,pour this preparation into a deep baking-pan1 containing some very hot dripping1 and bake in the oven4 ,if the joint be roasted on the spit1 put the ,yorkshire pudding under it1 on taking the former out of the oven1 and let it thus become saturated with the gravy and fat that fall from the roast4 ,cut into squares or lozenges1 and set these round the ,roast or serve them separately4 #aidd--,,sage ,,and ,,onions ,,stuffing 7,for ,turkeys1 ,ducks and ,geese7 ,bake four large onions in the oven with their skins on4 ,this done1 peel them and finely chop them2 fry them in butter with a pinch of dry green chopped sage4 ,add bread-crumbs1 soaked in milk and pressed1 equal in weight to the onions1 and half the weight of chopped veal fat4 #aide--,,veal ,,stuffing 7,for ,veal and ,pork7 ,this stuffing is made from equal quantities of chopped suet1 sifted bread-crumbs1 and chopped parsley4 ,season with salt and pepper as for an ordinary forcemeat1 and be liberal with the nutmeg4 ,cohere this forcemeat with three small eggs per two lbs4 of the above preparation4 #aidf--,,roasts ,,of ,,butcher',s ,,meat ,i must remind the reader of this principle1 viz43 that however natural it may seem in a dinner to serve a roasted joint as a ,remove1 a piece of butcher's meat must never stand as a ,roast4 ,roasts really only comprise ,fowl and ,feathered ,game1 provided the menu only announces one roast4 ,if two are announced1 the second generally consists of some kind of crustacean1 such as a ,lobster1 a ,spiny ,lobster or ,crayfish1 generally served in the form of a ,mousse2 or of a preparation of foie gras1 i4e43 either a ,pt1 a ,terrine1 a ,mousse or a ,parfait2 sometimes1 too1 by a very good ham or a derivative preparation thereof4 ,beef ,roasts #aidg--,,roast ,,ribs ,,of ,,beef ,clear the joint of the vertebr and the yellow ligaments4 ,roast before a moderately fierce fire1 and place the joint if possible in an uncovered braising-pan1 the sides of which may protect the meat during the cooking process4 #aidh--,,roast ,,upper-,,fillet ,break the projecting bones of the vertebr1 and sever the yellow ligament at various points4 ,for this joint the heat should be fiercer than in the previous case1 the limit of time being less4 #aidi--,,roast ,,sirloin ,these enormous pieces are scarcely trimmed2 the excess of flank alone is suppressed2 but the fillet must remain covered by a considerable thickness of fat1 which protects it while roasting4 ,without this precautionary measure1 the under-cut would be cooked long before the upper-fillet1 and would dry up4 ,the fire should be concentrated1 regular and not too fierce for this joint4 ,the flat bones of the vertebr must be broken at their base1 but not detached4 #aiej--;,,fillet ,,of ,,beef ,fillet of beef intended for roasting should be carefully cleared of its two sinewy envelopes4 ,but1 since this trimming tends to let it dry while cooking1 were the meat left as it stands1 it is customary to lard it with strips of fresh fat bacon1 which protect it2 or it may be wrapped in slices of bacon4 ,in certain circumstances1 it is covered on top and beneath with slices of beef fat1 flattened to the thickness of a rasher of bacon by means of a beater1 and tied on with string4 ,fillet of beef should be cooked with a somewhat fierce fire1 and1 in ,england1 it is usually kept underdone towards the centre4 ,n4,b4--,large roast joints of beef are always accompanied by ,yorkshire pudding1 grated ,horse-radish or ,horse-radish sauce 7,no4 #aai or #ach74 #aiea--,r,,tis ,,de ,,veau 7,veal ,roasts7 ,in my opinion1 the spit does not suit veal1 whatever be the quality of the latter4 ,poling 7,no4 #bej7 is preferable and suits it better4 ,the quality of meat can but be enhanced under the treatment ,i suggest1 more particularly as the poling-liquor constitutes a much richer gravy than that which generally accompanies veal roasted on the spit4 ,in ,english cookery roast veal is always accompanied by boiled ham or breast of bacon4 ,veal ,stuffing 7,no4 #aide7 poached in steam in a special mould1 and cut into slices1 is sent at the same time4 ,roast joints of veal are generally the ,loin1 the best end1 the ,neck or the ,fillet4 ,sometimes1 too1 but more rarely1 the ,cushion is roasted4 #aieb--,,mutton ,,and ,,lamb ,,roasts ,mutton and ,lamb are the best possible meats to roast1 and1 as far as they are concerned1 the culinary treatment might be limited to roasting4 ,true1 good results are obtained from poaching mutton and poling home-lamb2 but it is advisable only to have recourse to these methods when a menu requires varying4 ,the ,mutton joints roasted are the ,leg1 the ,double or ,pair of ,hind-legs1 the ,baron or 7,hindquarters71 the ,saddle and the ,neck4 ,the ,shoulder also makes an excellent roast1 but it may only appear on more or less unimportant menus4 ,roast joints of mutton and lamb are always accompanied by ,mint ,sauce 7,no4 #acf74 #aiec--,,pork ,,roasts ,pork roasts may only appear on very ordinary menus1 and really belong to domestic cookery4 ,the pork joints for roasting are the ,legs1 the ,fillets1 and the ,neck4 ,the joints selected should be those derived from very young animals1 and the rind should be left upon them1 and cut deeply in criss-cross lines1 so as to form a lozenge pattern4 ,pork should always be roasted before a fierce fire1 and it is accompanied by its gravy and ,sage and ,onions 7,no4 #aidd7 or ,apple sauce 7,no4 #aab74 ,sometimes ,apple sauce is replaced by ,cranberry sauce 7,no4 #aae72 while ,roberts sauce ,escoffier is also admirably suited to these roasts4 #aied--,,venison ,,roasts ,i have already pointed out that ,roebuck is not very much eaten in ,england1 and that this excellent ground game must be used without having been marinaded4 ,every piece of roebuck must be trimmed and cleared of tendons1 larded with larding bacon1 or1 at least1 carefully wrapped in the latter2 and roasted before a fierce fire and kept underdone towards the centre4 ,the joints of roebuck most commonly roasted are the ,legs and the ,saddle4 ,the fallow ,deer and the ,stag supply the greater part of the ,venison consumed in ,england2 and when these animals are of good quality their flesh is covered by a thick coat of white fat1 which is very highly esteemed by connoisseurs4 ,only the neck and the haunch are roasted1 and the latter consists of one leg with half of the saddle attached4 ,this venison is never marinaded1 but it should be kept for as long as possible in a dry and well-aired place1 that the meat may be gamy4 ,before hanging the joint1 dredge it well with a mixture of flour and pepper1 that it may keep dry and free from the flies4 ,when about to prepare this ,venison1 scrape off the coating of flour2 wrap it in an envelope of firm suet dough4 ,cover the whole with oiled paper1 tied on with string2 and place the joint before a regular1 red fire1 concentrated and fierce4 ,when the joint is thought to be cooked1 peel off its envelope2 season it with salt2 sprinkle it with a few pinches of flour1 and plenty of melted butter1 and brown it as quickly as possible4 ,large joints of ,venison allow of the following adjuncts3--,poivrade sauce and its derivatives1 such as ,venison sauce and ,grand-,veneur sauce2 also the ,cumberland and ,oxford sauces of ,english cookery4 ,generally a sauceboat of red-currant jelly is sent with these joints1 unless the accompanying sauce already contains some of it4 ,fowl ,roasts #aiee--,,pullets ,large birds1 when roasted1 should always be salted inside1 trussed and covered with slices of bacon4 ,they should be cooked before a concentrated and moderately fierce fire4 ,about ten minutes before unhooking them1 remove their covering of bacon1 that their breasts may colour4 ,a bird is known to be cooked when the juice which issues from it1 if it be held over a plate1 is white4 ,having ascertained that it is cooked1 set it on a very hot dish and serve it instantly4 ,in ,england it is customary to surround the fowl with grilled sausages or slices of bacon1 and to send a sauceboat of bread sauce 7,no4 #aac7 at the same time as the gravy4 #aief--,,truffled ,,pullet ,empty the pullet intended for truffling1 by means of a little hole on the side of the belly1 and remember to keep the skin of the neck whole4 ,this done1 remove the collar bone at the summit of the breast1 and detach the skin from the whole of the breast4 ,for a fine pullet1 there will be needed one and one-half lbs4 of truffles4 ,after having well brushed and washed the truffles1 carefully peel them2 select one of the largest2 cut it into slices1 and put these aside4 ,now quarter the other1 letting each piece weigh about three oz4 ,pound the truffle peel with two lbs4 of very fresh pork fat1 and rub the whole through a sieve4 ,take about one-half lb4 of this fat2 melt it1 together with a bay-leaf2 and1 when it is quite liquid1 add the quartered truffles to it 7seasoned with salt and pepper71 and simmer the whole for about ten minutes4 ,this done1 take it off the fire2 leave to cool almost entirely under cover1 and mix with what remains of the truffled fat4 ,stuff the pullet with this preparation1 and slip between the bird's skin and the flesh of its breast some thin slices of bacon4 ,upon the slices of bacon place the reserved slice of truffle2 carefully sew up all the openings in the pullet with very thin string2 wrap it in one or two sheets of buttered paper2 put it on the spit1 and stand it before a concentrated fire which should be kept at an even heat throughout the process of roasting4 ,about one-quarter of an hour before serving1 remove the paper and the slices of bacon1 that the breast may colour4 ,set on a hot dish1 and send the gravy1 which should be kept rather fat1 separately4 ,the time allowed for roasting a fine fowl is somewhere between one and one-quarter to one and one-half hours4 #aieg--;,,chicken ,a ,,la ,,reine ,,and ,,spring ,,chickens ,the directions given for the pullet also apply to other kinds of fowl1 provided the difference in size be taken into account4 #aieh--,,spring ,,chickens ,a ,,la ,,russe ,truss the chicken and soak its breast for five minutes in boiling water1 that the flesh and the skin may be stiff4 ,lard it with thin strips of bacon and anchovy fillets2 fill it with smooth1 truffled sausage-meat1 and roast it on the spit4 ,at the last moment1 when the bird is cooked1 baste it by means of a special paper horn1 with burning melted bacon fat1 which should frizzle the fowl's skin as it falls upon it4 ,serve a ,rmoulade sauce separately4 #aiei--,,roast ,,chicks ,these birds should1 if possible1 be cooked 8 la casserole40 #aifj--,,roast ,,young ,,turkeys ,before trussing the young turkey1 clear its legs of all tendons2 an operation effected by means of two incisions made on the inside of the legs1 above and below the last joint4 ,seize the tendons one by one2 fasten them to a braiding needle1 and gently turn the latter1 thus rolling the tendons round it4 ,young turkey is covered with slices of bacon and roasted like the ,pullet4 ,it may be stuffed with ,sage and ,onions 7,no4 #aidd71 or it may be accompanied by ,veal ,stuffing 7,no4 #aide71 poached in steam in a special mould1 and cut into slices set around the bird4 ,it is often accompanied1 also1 by boiled or grilled bacon1 or grilled sausages4 ,a ,bread sauce or a ,cranberry sauce may be served in addition to the gravy4 #aifa--,,truffled ,,young ,,turkey ,proceed as for truffled pullet1 after taking the difference of size into account in order to increase the quantity of truffles and fat1 as also the time limit4 #aifb--,,roast ,,gosling ,the ,gosling1 in order to be roasted1 should just have reached its full growth4 ,in ,england the bird is stuffed with ,sage and ,onions 7,no4 #aidd71 and it is always accompanied by ,apple ,sauce 7,no4 #aab74 ,this roast must not stand waiting1 and ought to be served very hot4 #aifc--;,,caneton ,r,,ti 7,roast ,duckling7 ,aylesbury duckling1 which is equal to the ,nantes variety1 is generally stuffed with ,sage and ,onions before being roasted4 ,its most usual adjunct is ,apple ,sauce1 which is sometimes replaced by melted1 red-currant jelly or a ,cranberry ,sauce4 #aifd--;,,caneton ,,rouennais ,see the various recipes dealing with this bird 7,nos4 #agfa and #agfb74 #aife--,,pintade 7,guinea ,fowl7 ,this bird is only roasted when quite young1 and it is treated like the pheasant1 with which it has some points in common4 #aiff--,,young ,,pigeons 7,squabs7 ,select them fresh from the nest and very plump4 ,they must be roasted before a very fierce fire and only just done4 ,their skin must be kept crisp4 ,ground-,game ,roasts #aifg--;,,hare ,the piece supplied by the hare for roasting is the 8,rble0 7the back71 which constitutes that part of the animal reaching from the root of the neck to the tail1 the latter being included4 ,the 8,rble0 should be cleared of all tendons1 and delicately larded with bacon4 ,roast before a fierce fire for twenty minutes1 and have it only just done4 ,the usual adjunct to this piece is ,poivrade ,sauce4 ,in ,northern countries1 the adjunct is most commonly some slightly-sugared1 stewed apples1 or red currant jelly4 ,in ,germany1 the pan in which the ,rble is roasted is swilled with sour cream1 and this cream constitutes the accompaniment4 ,sometimes a few drops of lemon juice or a tablespoon of melted meat glaze is added4 #aifh--,,young ,,rabbit ,the various recipes for ,hare also apply to the young wild rabbit4 ,feathered-,game ,roasts #aifi--;,,faisan ,r,,ti ,everything ,i said in the preceding chapter concerning the classification of feathered game applies in this instance4 ,all birds intended for roasting should be young1 plump1 and fat4 ,they should also be high in the case of pheasants1 partridges1 and the various kinds of woodcock and snipe4 ,a pheasant for roasting should always be covered with slices of bacon4 ,an excellent practice which greatly improves the bird is that of stuffing it with a piece of fresh pork fat1 pounded with peelings of fresh truffles1 if possible4 ,instead of well-pounded fresh pork fat1 an equal weight of fresh butter may be used4 ,this fatty substance impregnates the meat when it melts1 and keeps the bird from becoming dry while cooking4 ,the method also applies to partridge4 ,roast pheasant is generally accompanied by two trimmed half-lemons and a dish of potato chips4 ,the gravy1 which should be fat1 is served in a sauceboat1 and bread sauce or some bread-crumbs fried in butter are sent at the same time4 #aigj--;,,faisan ,r,,ti ,a ,,la ,,perigourdine ,stuff the pheasant with two oz4 of pounded fresh pork fat1 two oz4 of foie-gras trimmings1 and a similar quantity of raw-truffle parings1 the whole pounded together and combined with one-half lb4 of raw truffles1 cut into large dice4 ,after having covered the pheasant with slices of bacon1 roast it in accordance with the directions given under ,truffled ,pullet4 ,it is better1 however1 to cook and serve it in a cocotte4 #aiga--;,,faisan ,a ,,la ,,gunzbourg ,bone two fine snipes2 empty them of their intestines2 fry these in butter1 and crush them on a plate4 ,chop up the meat of the snipes1 combining half its weight of cream with it1 and as much butter2 season with salt and pepper1 and add the crushed intestines and four oz4 of truffles cut into large dice4 ,stuff a fine pheasant with this preparation2 roast it 8en casserole10 or rather in a cocotte4 ,at the last moment sprinkle with a little fumet1 prepared from the snipes' carcasses4 #aigb--,,partridges ,the above recipes1 dealing with pheasants1 may be applied to partridges4 #aigc--,,quails ,select them white1 very fat1 and with the fat firm4 ,wrap them in a buttered vine-leaf and a thin slice of bacon1 and roast them before a fierce fire for ten or twelve minutes4 ,dish on small bread-crumb crotons1 fried in butter with half-lemons4 ,serve their gravy1 which1 of course1 should be very short1 separately4 #aigd--,,roast ,,ortolans ,wrap each in a vine-leaf2 set them on a tray1 moistened with salted water1 and cause them to set in a fierce oven for four or five minutes4 ,the small amount of water lying on the bottom of the utensil produces an evaporation which prevents the ortolans' fat from melting2 consequently there is no need of slices of bacon1 butter1 or gravy4 ,each ortolan may be served in a half-lemon1 shaped like a basket4 ,n4,b4--,the ortolan is sufficient in itself1 and it ought only to be eaten roasted4 ,the products sometimes served as adjuncts to it1 such as truffles and foie gras1 are deleterious1 if anything1 to its quality1 for they modify the delicacy of its flavour1 and this modification is more particularly noticeable the more highly flavoured the adjunctive products may be4 ,with its accompaniments it becomes a sumptuous dish1 for the simple reason that it is expensive2 but it does not follow that the true connoisseur will like it2 it must be plainly roasted to suit him4 #aige--,,ortolans ,,aux ,,questches ,cut two large questches into halves1 and allow one half for each ortolan4 ,garnish the inside of each with a piece of butter the size of a hazel-nut2 set them on a tray1 and put them in the oven4 ,when they are almost cooked1 on each half of the questches place a moistened ortolan1 wrapped in a vine-leaf1 and bake them in a very hot oven for four minutes4 ,salt them when taking them out of the oven1 and sprinkle them1 by means of a brush1 with verjuice4 ,serve them as they stand1 but the questches are not eaten2 they only serve as a support for the ortolan4 #aigf--,,ortolans ,,au ,,suc ,d',,ananas ,heat some fresh butter in a flat1 earthenware cocotte1 and allow one-quarter oz4 of it to each ortolan4 ,roll the previously salted ortolans in this butter1 and put them in a very hot oven for three minutes4 ,when taking them out of the oven1 sprinkle them with a few tablespoonfuls of very cold pine-apple juice4 ,cover the cocotte1 and serve immediately4 ,the cocotte should be just large enough to hold the ortolans4 #aigg--,,roast ,,woodcock ,it should be just sufficiently high4 ,remove its gizzard2 truss it1 piercing the legs with the beak1 after having drawn the eyes2 cover it with slices of bacon1 and cook it before a good fire for from fifteen to eighteen minutes4 ,dish on a cushion of fried bread1 and serve the swilling-liquor separately1 which in this case should be brandy and a few drops of good game gravy4 #aigh--,,snipes ,,and ,,becots ,for the preparation1 proceed as for the woodcock4 ,cause to set before a fierce fire1 and cook for nine minutes4 #aigi--;,,grives ,,et ,,merles ,,de ,,corse 7,thrushes and ,corsican ,blackbirds7 ,truss them1 and wrap them in slices of bacon4 ,insert a juniper berry into the thrushes4 ,roast before a moderately fierce fire for ten or twelve minutes1 and dish on small cushions of fried bread4 ,serve a very short gravy separately4 #aihj--,,mauviettes 7,larks7 ,wrap them in very thin slices of bacon1 and impale them on a skewer1 or discard the slices of bacon1 and merely impale them on a skewer1 separating them by blanched squares of breast of bacon4 ,roast for ten minutes before a fierce fire4 ,dish on small fried crotons1 with quarters of lemon and bunches of watercress all round4 #aiha--;,,canards ,,sauvages 7,wild ,duck7 ,,sarcelles 7,teal7 ,,pilets 7,widgeons and ,pintails7 ,these birds are not covered with slices of bacon1 and are roasted before a fierce fire4 ,wild duck must be kept underdone1 and1 in view of this1 twenty minutes suffice for the roasting4 ,dish with lemons and bunches of watercress all round4 ,wild duck1 roasted ,english-fashion4--,treat it as above2 send an apple sauce to the table with it4 ,wild duck la ,bigarrade4--,this is roasted in a similar manner4 ,surround it with sections of orange1 skinned raw1 and serve a clear ,bigarrade sauce separately4 ,the teal1 which is a small1 wild duck1 is roasted before a fierce fire for from ten to twelve minutes1 and is surrounded with lemons and watercress4 ,widgeons and pintails are treated like the teal1 but they are allowed three or four minutes more in the roasting4 #aihb--,,pluviers ,,dor,s 7,golden ,plover7 ,,vanneaux 7,lapwings7 ,,chevaliers ,,divers 7,various ,sandpipers7 ,these birds are not covered with slices of bacon2 they must be roasted before a very fierce fire1 and kept somewhat underdone4 ,they must be served as soon as ready1 as waiting is prejudicial to them4 ,they admit of no accompaniment or garnish1 except a very short gravy4 #aihc--;,,grouses1 ,,coqs ,,de ,,bruy,,re 7,black ,game7 ,,gelinottes 7,hazel-hens7 ,these birds must be very fresh when roasted1 and should be kept moderately underdone4 ,they allow of the same adjuncts as pheasant1 i4e41 bread sauce1 bread-crumbs1 potato chips1 and gravy2 and their breasts alone are served as a rule4 ,grouse and hazel-hens1 when they are young1 make incomparably fine roasts4 ,,salads ,salads are of two kinds3 simple1 or compound4 ,simple1 or raw salads always accompany hot roasts2 compound salads1 which generally consist of cooked vegetables1 accompany cold roasts4 #aihd--,,the ,,seasoning ,,of ,,salads #a4 ,oil seasoning may be applied to all salads1 and is made up of three parts of oil to one part of vinegar1 with salt and pepper4 #b4 ,cream seasoning is particularly well suited to salads of early-season lettuce and cos lettuce1 and is made up of three parts of very fresh and not very thick cream to one part of vinegar4 #c4 ,egg seasoning is prepared from crushed hard-boiled yolks of egg1 mixed in the salad-bowl with oil1 vinegar1 salt1 and pepper4 ,the whites of egg1 cut into thin strips1 are added to the salad4 ,this seasoning may also be a light mayonnaise sauce4 #d4 ,bacon seasoning is used especially for dandelion1 red-cabbage1 and corn salads4 ,in this case the oil is replaced by the grease of the bacon dice1 which are melted and frizzled in the omelet-pan4 ,this grease is poured1 while hot1 with the bacon dice1 over the salad1 which should be in a hot salad-bowl and already seasoned with salt1 pepper1 and the vinegar which has served in swilling the omelet-pan4 #e4 ,mustard with cream seasoning is used particularly with beetroot salads1 with salads of celeriac1 and with green salads wherein beetroot plays a major part4 ,it is made up of a small tablespoonful of mustard1 mixed with one-third pint of fresh and somewhat thin cream1 the juice of a fair-sized lemon1 salt1 and pepper4 ,n4,b4--,i should like to point out that mayonnaise sauce must only be used in very small quantities in the seasoning of salads4 ,it is indigestible1 and many constitutions cannot suffer it1 especially at night at the end of a dinner4 ,raw onion should likewise only be used in salads with great moderation1 in view of the fact that so many do not like it4 ,in any case1 it should be finely ciseled1 washed in fresh water1 and pressed in the corner of a towel4 #aihe--,,simple ,,salads ,they comprise1 in the first place1 those salads known under the name of green salads4 ,such are lettuce1 cos lettuce1 chicory1 endive1 batavia1 celery1 corn-salad1 dandelion1 purslain1 dittander1 rampion1 salsify leaves1 white dandelion1 c4 #aihf--,,salads ,,de ,,betterave 7,beetroot ,salad7 ,beetroot is really the accompaniment of compound and simple salads1 and it is always best to cook it in the oven4 ,if it be prepared specially as a salad1 cut it into a julienne or into thin roundels2 flavour it with onions1 first baked in cinders and then finely chopped1 and season it with mustard sauce or with oil1 according to fancy4 ,always add some chopped herbs4 #aihg--;,,celery ,,salad ,for salads1 only the fibreless1 white celery is used--commonly known as ,english celery4 ,cut it into pieces1 and cisel these into very thin strips without altogether separating the latter at their base4 ,place in cold water for a few hours1 that the strips may curl2 drain and season with a mustard sauce with cream4 #aihh--;,,celeriac ,,salad ,cut the celeriac into a fine julienne or paysanne4 ,season1 according to fancy1 with a mustard sauce with cream1 or a clear mayonnaise sauce containing plenty of mustard4 #aihi--;,,cauliflower ,,salad ,divide the cooked and somewhat firm cauliflowers into small bunches1 cleared of all stalk4 ,season with oil and vinegar1 and flavour with chopped chervil4 #aiij--,,red-,,cabbage ,,salad ,suppress the midribs of the leaves2 cut the leaves into a julienne1 and season them with oil and vinegar six hours in advance4 ,the julienne of cabbages may be parboiled for a few minutes to modify the rawness of the vegetable2 it should then be cooled and seasoned as above4 #aiia--;,,cucumber ,,salad ,peel and thinly slice them2 sprinkle the slices with table-salt1 and let them stand for two hours4 ,dry1 and season them with oil1 vinegar1 and chopped chervil4 #aiib--;,,haricot ,,beans ,,and ,,lentil ,,salads1 ,,etc4 ,thoroughly drain the vegetable1 whatever be its kind2 season with oil and vinegar1 and add some chopped parsley4 ,serve separately some thinly-ciseled1 washed1 and pressed onion4 #aiic--,,potato ,,salad ,cut some long1 fair-sized potatoes1 cooked in salted water and lukewarm1 to the shape of corks1 and divide up the latter into thin roundels4 ,season with oil and vinegar1 and add some chopped herbs4 #aiid--,,potato ,,salad ,a ,,la ,,parisienne ,select potatoes which do not crumble1 such as the vitelottes or new kidney potatoes4 ,cook them in salted water2 cut them to the shape of corks1 and slice them 7while still lukewarm7 into thin roundels4 ,put them into a salad-bowl1 and sprinkle them with two-thirds pint of white wine per two lbs4 of potatoes4 ,then season with oil and vinegar1 add some chopped chervil and parsley1 and stir with care lest the roundels break4 #aiie--,,tomato ,,salad ,select some medium-sized and rather firm tomatoes1 and scald them4 ,then skin them2 cut them in two crosswise2 press them to clear them of juice and seeds2 cut them into thin strips2 season them with oil and vinegar1 and add some chopped tarragon4 #aiif--;,,compound ,,salads ,unless they leave the kitchen to be served immediately1 compound salads are dished without their constituents being mixed4 ,as the latter are generally of various colours1 they are seasoned and dished in distinct heaps of contrasted shades4 ,the dishing of compound salads is finished by means of borders consisting of pieces of very red beetroot1 gherkins1 truffles1 roundels of potatoes1 and radishes4 ,the method of arranging these vegetables constitutes the decoration1 and the latter1 being subject to no rules1 is merely a matter of taste4 ,i do not advise the moulding of compound salads1 for the increased sightliness resulting therefrom is small compared with the loss in the taste of the preparation4 ,the simplest form of dishing is the best1 and fancifulness should not be indulged in1 beyond the arrangement of the vegetables in a pyramid1 surrounded by a decorated border of jelly4 #aiig--,,salade ,,allemande ,take equal quantities of potatoes and apples1 gherkins1 and herring-fillets1 all cut into dice and arranged in heaps4 ,season with hard-boiled egg sauce1 and decorate with very red beetroot4 #aiih--,,salade ,,am,,ricaine ,peel and press some tomatoes1 and cut them into thin slices2 cut some potatoes into thin roundels1 and prepare a short julienne of celery4 ,decorate with roundels of hard-boiled eggs and thin onion rings4 ,season with oil and vinegar4 #aiii--,,salade ,,andalouse ,peel and quarter some small tomatoes2 cut some mild capsicums julienne-fashion2 cook some rice plainly in salted water1 keeping each grain separate2 add a little crushed garlic and chopped onion and parsley4 ,season with oil and vinegar4 #bjjj--,,salade ,,belle-,,fermi,,re ,this salad consists of curled celery and equal quantities of plain-boiled potatoes1 beetroot1 and capsicum--all these vegetables cut julienne-fashion1 the celery measuring one-third1 and the other ingredients two-thirds of the whole4 ,season with mustard sauce with cream4 #bjja--,,salade ,,cressonni,,re ,this consists of potatoes la ,parisienne 7,no4 #bjag7 and watercress leaves1 in equal quantities4 ,sprinkle with parsley1 chervil1 and hard-boiled egg1 mixed4 #bjjb--,,salade ,,isabelle ,thinly slice equal quantities of raw mushrooms1 celery1 cooked potatoes1 and artichoke-bottoms4 ,dish in distinct heaps4 ,season with oil and vinegar1 and add some chopped chervil4 #bjjc--,,salade ,,danicheff ,take equal quantities of sliced and blanched celeriac1 thin roundels of potatoes1 slices of artichoke-bottoms1 strips of raw mushrooms1 and green asparagus-heads1 and arrange them in heaps4 ,deck with crayfishes' tails1 hard-boiled eggs1 and truffles4 ,season with mayonnaise sauce4 #bjjd--,,salade ,,demi-,,deuil ,take equal quantities of a julienne of potatoes and a julienne of very black truffles4 ,decorate with rings of truffle girding small roundels of potato1 and rings of potato girding small roundels of truffle4 ,alternate the two forms of rings4 ,season with a mustard sauce with cream4 #bjje--,,salade ,d',,estr,,es ,take equal quantities of curled celery and a moderately small julienne of raw truffles4 ,season1 when about to dish up1 with a mayonnaise sauce with mustard1 slightly flavoured with cayenne4 #bjjf--,,salade ,a ,,la ,,flamande ,this consists of a coarse julienne of endives1 a similar julienne of potatoes1 an onion baked in its skin1 cooled1 peeled1 and chopped1 and some fillets of herring cut into dice1 the quantities being in the proportion of one-half of the whole for the endives1 one-quarter of the whole for the potatoes1 and the remaining quarter for the onion and fillets of herring4 ,season with oil and vinegar1 and add some chopped parsley and chervil4 #bjjg--,,salade ,,francillon ,take some potato salad 8 la ,parisienne0 7,no4 #bjag71 previously marinaded in ,chablis wine1 some mussels 7cleared of their beards1 and poached with celery71 and slices of very black truffle1 the three constituents being in the proportion of one-half1 one-quarter1 and one-quarter respectively4 ,set the potato salad on the bottom of the salad bowl1 and lay thereon1 by way of decoration1 the mussels and the truffles in alternate layers4 #bjjh--,,salade ,,italienne ,take equal quantities of carrots1 turnips1 potatoes1 tomatoes1 and ,french beans--all cut into regular dice2 also peas1 small stoned olives1 capers1 anchovy fillets in small dice1 and herbs for the seasoning4 ,use hard-boiled eggs for the decoration4 ,season with mayonnaise sauce4 #bjji--;,,jockey-,,club ,,salad ,take equal quantities of asparagus-heads and a julienne of raw truffles2 the two should be seasoned separately some time in advance4 ,cohere1 when about to dish1 with a very little highly-seasoned mayonnaise sauce4 #bjaj--,,salade ,,lacm ,take equal quantities of red capsicums and tomato sauce2 plain-boiled rice1 kept very white1 and with each grain distinct2 and ciseled1 washed1 and pressed onion4 ,season with oil and vinegar1 and flavour with curry4 #bjaa--,,salade ,,de ,,legumes ,take equal quantities of carrots and turnips1 raised by means of a grooved spoon-cutter2 potato dice2 ,french beans cut lozenge-form2 peas2 small flageolets1 and asparagus-heads2 arrange them in distinct heaps1 and set a fine bunch of cauliflower in the middle4 ,season with oil and vinegar1 and add some chopped parsley and chervil4 ,n4,b4--,for vegetable salad1 use freshly-cooked and uncooled vegetables as much as possible4 #bjab--,,salade ,,lorette ,take equal quantities of corn salad1 and a julienne of beetroot and celery4 ,season with oil and vinegar4 #bjac--,,salade ,,mignon ,take equal quantities of shelled shrimps' tails1 artichoke-bottoms1 cut into dice1 and very thin slices of black truffle arranged to form a border4 ,season with highly-seasoned mayonnaise sauce with cream4 #bjad--,,salade ,,monte-,,cristo ,take equal quantities of lobster-meat1 cooked truffles1 and potatoes and hard-boiled eggs in dice1 and arrange them in distinct heaps4 ,in their midst place the very white heart of a lettuce4 ,season with mayonnaise sauce with mustard1 and add some chopped tarragon4 #bjae--,,salade ,,ni,,oise ,take equal quantities of ,french beans1 potato dice1 and quartered tomatoes4 ,decorate with capers1 small1 stoned olives1 and anchovy fillets4 ,season with oil and vinegar4 #bjaf--,,salade ,,op,,ra ,take equal quantities of white chicken meat1 very red tongue1 celery-sticks cut julienne-fashion1 and a julienne of truffles4 ,arrange these constituents in very regular heaps1 and in the middle of them set a heap of asparagus-heads4 ,decorate with a border consisting of roundels of cocks' kidneys and roundels of gherkins1 laid alternately4 ,season with very thin mayonnaise sauce4 #bjag--,,salade ,,parisienne ,clothe a ,charlotte-mould with very clear jelly1 and garnish its bottom and sides with thin collops of spiny-lobster's tail decked with truffles4 ,fill the mould with a vegetable salad 7,no4 #bjaa7 combined with a quarter of its volume of lobster or spiny-lobster remains1 cut into dice1 and cohered by means of a cleared mayonnaise4 ,leave to set in the cool1 and1 when about to serve1 turn out on a napkin4 #bjah--,,salade ,,mascotte ,take some green asparagus-heads1 some hard-boiled lapwings' eggs1 some sliced cocks' kidneys1 some slices of truffle1 and some crayfishes' tails4 ,decorate according to fancy1 making use of the ingredients of the salad for the purpose4 ,season with mustard sauce with cream4 #bjai--,,salade ,,rachel ,take equal quantities of sticks of celery1 raw artichoke-bottoms1 truffles1 potatoes1 and asparagus-heads1 all1 except the latter1 being cut julienne-fashion4 ,slightly cohere the salad with mayonnaise sauce4 #bjbj--,,salade ,r,,gence ,take equal quantities of sliced cocks' kidneys1 shavings of raw truffles1 asparagus-heads1 and celery cut lengthwise into extremely thin strips4 ,season strongly with oil and lemon juice4 #bjba--,,salade ,,russe ,take equal quantities of carrots1 potatoes1 ,french beans1 peas1 truffles1 capers1 gherkins1 sliced and cooked mushrooms1 lobster meat1 and lean ham--all cut julienne-fashion1 and add some anchovy fillets4 ,cohere the whole with mayonnaise sauce2 dish1 and decorate with some of the ingredients of the salad1 together with beetroot and caviare4 #bjbb--,,salade ,,sicilienne ,take equal quantities of celeriac1 russet apples1 tomatoes1 and artichoke-bottoms--all four cut into dice4 ,season with oil and lemon juice4 #bjbc--,,salade ,,tredern ,take twenty-four crayfishes' tails1 cooked as for bisque1 and cut lengthwise2 twenty-four oysters 7cleared of their beards71 poached in lemon juice2 and three tablespoonfuls of asparagus-heads4 ,the three constituents should have barely cooled4 ,complete with fine shavings of raw truffles4 ,season with condimented mayonnaise sauce1 combined with a pure made from the crayfishes' carcasses1 pounded with two tablespoonfuls of fresh cream4 #bjbd--,,salade ,,de ,,truffes ,cut some raw1 peeled truffles into very thin shavings4 ,season with a sauce consisting of hard-boiled egg-yolks1 seasoned with salt and freshly-ground pepper1 and finished with oil and lemon juice4 #bjbe--,,salade ,,de ,,truffes ,,blanches ,cut some raw1 white1 ,piedmont truffles into thin shavings4 ,season with a sauce consisting of hard-boiled egg-yolks seasoned with salt and pepper1 and finished with mustard1 oil1 and vinegar4 #bjbf--,,salade ,,victoria ,take equal quantities of spiny-lobster trimmings1 asparagus-heads1 truffles1 and cucumbers--all cut into dice4 ,season with a mayonnaise sauce1 combined with the spiny-lobster's creamy parts and a pure of coral4 #bjbg--,,salade ,,waldorf ,take equal quantities of russet apples and celeriac1 both cut into dice1 and halved and peeled walnuts1 soaked in fresh water for one-quarter hour1 and well drained4 ,season with clear mayonnaise sauce4 ,,chapter ,,xviii ,,vegetables ,,and ,,farinaceous ,,products ,the preparatory treatment of vegetables--parboiling and braising1 c4--having been explained in ,chapter ,x41 as also the preparation of pures1 creams1 and vegetable garnishes1 it is now only necessary to deal with each vegetable separately4 ,artichokes 7,artichauts7 #bjbh--;,,artichauts ,a ,,la ,,barigoule ,take some very fresh and tender artichokes4 ,after having trimmed their tops1 take off the outermost leaves2 parboil the artichokes2 remove their hearts1 and completely clear them of their chokes4 ,season them inside1 and fill them with a preparation of ,duxelles 7,no4 #bbd71 combined with a quarter of its weight of fresh1 grated1 fat bacon1 and as much butter4 ,wrap the stuffed artichokes in thin slices of bacon2 string them1 and set them in a saucepan prepared for braising4 ,braise them gently with white wine1 and cook them well4 ,when about to serve them1 remove the string and the bacon1 and dish them4 ,strain the braising-liquor1 and clear it of grease2 thicken it with the necessary quantity of good half-glaze sauce2 reduce it sufficiently to produce only a very little sauce1 and pour the latter over the artichokes4 #bjbi--;,c,,urs ,d',,artichauts ,a ,,la ,,clamart ,select some very tender small artichokes1 and trim them4 ,set them in a buttered cocotte1 with a small quartered carrot and three tablespoonfuls of freshly-shelled peas to each artichoke1 add a large faggot and a little water1 and salt moderately4 ,cover and cook gently in a steamer4 ,when about to serve1 withdraw the faggot1 and slightly thicken the liquor with a little manied butter4 ,serve the preparation in the cocotte4 #bjcj--;,,artichokes ,,with ,,divers ,,sauces ,cut the artichokes evenly to within two-thirds of their height2 trim them all round2 string them1 and plunge them into slightly-salted boiling water4 ,cook them rather quickly2 drain them well1 just before serving them1 and remove the string4 ,dish on a napkin1 and send a butter1 a ,hollandaise1 or a mousseline sauce1 c41 at the same time4 ,when artichokes1 cooked in this way1 have to be served cold1 remove their chokes1 dish them on a napkin1 and send a ,vinaigrette sauce separately4 #bjca--;,,artichauts ,a ,,la ,,proven,,ale ,select some very small ,provenal artichokes2 trim them1 and put them in an earthenware stewpan containing some very hot oil4 ,season with salt and pepper2 cover the stewpan1 and leave to cook for about ten minutes4 ,then add1 for each twelve artichokes1 one pint of very tender1 freshly-shelled peas1 and a coarse julienne of one lettuce4 ,cover once more1 and cook gently without moistening4 ,the moisture of the peas and the lettuce suffices for the moistening1 provided the stewpan be well covered and the fire be not too fierce--both of which conditions are necessary to prevent evaporation on too large a scale4 #bjcb--,,quartiers ,d',,artichauts ,a ,l',,italienne ,turn1 trim1 and quarter some fair-sized artichokes4 ,trim the quarters1 removing the chokes therefrom2 rub them with a piece of lemon to prevent their blackening2 plunge them one by one into fresh water2 parboil and drain them4 ,this done1 set them in a sautpan on a litter of aromatics1 as for braising2 make them sweat in the oven for seven or eight minutes2 moisten with white wine2 reduce the latter2 and moisten again1 to within half their height1 with brown stock4 ,cook gently in the oven until the quarters are very tender4 ,when about to serve1 set them in a vegetable dish2 strain the cooking-liquor2 clear it of grease1 and reduce it2 add an ,italian sauce to it1 and pour this sauce over the quartered artichokes4 #bjcc--;,,fonds ,d',,artichauts ,,farcis ,select some medium-sized artichokes2 clear them of their leaves and their chokes2 trim their bottoms1 rub them with lemon to prevent their blackening1 and cook them in a ,blanc 7,no4 #afg71 keeping them somewhat firm4 ,after having drained them1 stuff them with a little ,duxelles1 prepared according to ,no4 #bbd4 ,arrange them on a buttered dish2 sprinkle the ,duxelles with fine raspings and a little melted butter1 and set in a hot oven for a gratin to form4 ,serve a ,madeira sauce at the same time4 #bjcd--;,,fonds ,d',,artichauts ,a ,,la ,,florentine ,prepare the artichoke-bottoms as above4 ,meanwhile fry a large1 chopped onion in butter2 add thereto two-thirds lb4 of parboiled and chopped spinach per twelve artichokes4 ,stir over an open fire1 that all moisture may evaporate1 and add salt and pepper1 a piece of crushed garlic the size of a pea1 a tablespoonful of anchovy pure1 and two tablespoonfuls of ,velout4 ,cook gently for ten minutes4 ,stuff the artichoke-bottoms with this preparation2 arrange them on a buttered dish2 coat with ,mornay sauce2 sprinkle with ,gruyre1 cut brunoise-fashion1 and set to glaze in a fierce oven4 ,upon withdrawing the dish from the oven1 sprinkle the artichoke-bottoms with a few drops of melted anchovy butter4 #bjce--;,,fonds ,d',,artichauts ,,aux ,,pointes ,d',,asperges ,prepare the artichoke-bottoms as above2 stew them in butter1 and garnish them with asparagus-heads1 cohered with cream1 and heaped in pyramid-form4 ,lay them on a buttered dish2 coat with ,mornay sauce1 and set to glaze quickly4 #bjcf--;,,fonds ,d',,artichauts ,,saut,s ,remove the leaves and the chokes from the artichokes1 trim the bottoms1 and slice them up raw4 ,season them with salt and pepper2 toss them in butter2 set them in a vegetable-dish1 and sprinkle them with herbs4 #bjcg--,,pur,e ,,ou ,,cr,,me ,d',,artichauts ,take some very tender artichokes2 trim and turn the bottoms1 and half-cook them1 keeping them very white4 ,complete their cooking in butter1 and rub them through a fine sieve1 together with the butter used in cooking4 ,put the pure thus obtained in a saucepan1 and add to it the half of its bulk of mashed1 very smooth1 and creamy potatoes4 ,finish the pure with a little fresh and a little hazel-nut butter1 the latter being used to increase the flavour of the artichokes4 #bjch--;,,asparagus 7,asperges7 ,the best-known varieties of asparagus in ,england are3-- #a4 ,the ,lauris asparagus1 which is par excellence the early-season kind4 #b4 ,the green1 ,parisian asparagus1 which is very small1 and of which the most diminutive sticks1 also called sprew1 serve for garnishes4 #c4 ,the ,argenteuil asparagus--very much in demand while it is in season4 #d4 ,english asparagus1 which is somewhat delicate in quality1 but inclined to be small4 ,during the season there are1 besides1 several other kinds of asparagus imported from ,spain or ,france1 which1 though not equal to the four kinds above mentioned1 may nevertheless be used for soups or garnishes instead of asparagus-heads or sprew4 ,asparagus should be had as fresh as possible2 it should be cleaned with care1 quickly washed1 tied into faggots1 and cooked in plenty of salted water4 ,certain kinds1 the flavour of which is somewhat bitter1 should be transferred to other water as soon as cooked1 with the view of reducing their bitterness4 ,asparagus is dished on special silver drainers1 or on napkins4 #bjci--;,,asperges ,a ,,la ,,flamande ,according to ,flemish custom1 asparagus is served with one hot1 hard-boiled half-egg1 and one oz4 of melted butter per person4 ,the egg-yolk is crushed1 seasoned1 and finished with the butter by the consumers themselves4 ,this accompaniment may also be prepared beforehand and served in a sauceboat4 #bjdj--;,,asperges ,,au ,,gratin ,dish the asparagus in rows1 and coat the heads of each row with a little ,mornay sauce4 ,when all are dished1 two-thirds cover the bunch with a band of buttered paper1 and coat the uncovered portion with ,mornay sauce4 ,sprinkle with grated ,parmesan2 glaze quickly at the salamander1 remove the paper1 and serve at once4 #bjda--;,,asperges ,a ,,la ,,milanaise ,having thoroughly drained the asparagus1 set it on a long1 buttered dish sprinkled with grated ,parmesan2 arrange it in successive rows1 each of which sprinkle in the region of the heads with grated ,parmesan4 ,when about to serve1 cover the cheese-powdered parts copiously with nut-brown butter1 and set to glaze slightly at the salamander4 #bjdb--;,,asperges ,a ,,la ,,polonaise ,thoroughly drain the asparagus2 set it on a long dish1 in rows1 and besprinkle the heads with hard-boiled egg-yolk and chopped parsley1 mixed4 ,when about to serve1 cover the heads with nut-brown butter1 combined with one oz4 of very fresh and fine bread-crumbs per four oz4 of butter4 #bjdc--;,,asparagus ,,with ,,various ,,sauces ,butter sauce1 ,hollandaise1 ,mousseline1 and ,maltese sauces are the most usual adjuncts to asparagus4 ,barnaise sauce without herbs is also served occasionally1 likewise melted butter4 ,when eaten cold1 it may be served with oil and vinegar or a mayonnaise--more particularly a ,chantilly mayonnaise1 i4e41 one to which beaten cream has been added4 #bjdd--,,sprew ,,with ,,butter 7,pointes d',asperges7 ,sprew or green asparagus is chiefly used for garnishing or as a garnishing ingredient1 but it may also be served as a vegetable with perfect propriety4 ,cut the heads into two-inch lengths1 and put them together in faggots4 ,cut what remains of them into bits the size of peas4 ,after having washed the latter1 plunge them into boiling salted water1 and cook them quickly1 that they may keep green4 ,this done1 thoroughly drain them2 let their moisture evaporate by tossing them over the fire2 cohere them with butter1 away from the fire1 and dish them in a timbale with the faggots on top4 ,they are usually served in small patty crusts1 or in small tartlet crusts1 with a few sprew tops on each small patty or tartlet4 #bjde--,,pointes ,d',,asperges ,a ,,la ,,cr,,me ,prepare them1 and cook them in salted water as above4 ,their cohesion with cream is in pursuance of the procedure common to other vegetables similarly prepared1 and they are served like those of ,no4 #bjdd4 ,egg-,plant 7,aubergines7 #bjdf--;,,aubergines ,a ,l',,gyptienne ,cut them into two lengthwise2 trim them round the edges2 cisel the middle of each with the view of facilitating the cooking process1 and cook them4 ,drain them2 remove the pulp from their insides1 and set the shells on a buttered gratin dish4 ,this done1 chop up the withdrawn pulp2 add thereto a little chopped onion cooked in oil1 and the same quantity of very lean1 chopped1 and cooked mutton as there is egg-plant pulp4 ,fill the egg-plant shells with this preparation2 sprinkle with a few drops of oil1 and set in the oven for fifteen minutes4 ,on withdrawing the dish from the oven1 set on each egg-plant a few roundels of tomato1 tossed in oil2 sprinkle with chopped parsley1 and serve4 #bjdg--;,,aubergines ,,au ,,gratin ,fry the egg-plants as above2 empty them1 chop up their pulps1 and add to it an equal weight of dry ,duxelles 7,no4 #bbc74 ,garnish the shells with this preparation1 set them on a gratin dish1 sprinkle them with raspings and a few drops of oil1 and cause the gratin to form4 ,surround the egg-plants with a border of light half-glaze sauce when serving4 #bjdh--;,,aubergines ,,frites ,cut the egg-plants into thin roundels2 season and dredge them1 and fry them in smoking oil4 ,dish them on a napkin1 and serve immediately1 that they may be eaten crisp4 ,if they wait at all1 they soften1 and thereby lose quality4 #bjdi--;,,aubergines ,a ,,la ,,proven,,ale ,proceed as for ,no4 #bjdg1 but replace the ,duxelles by tomatoes tossed in oil and flavoured with a little garlic4 ,set the gratin to form in the same way1 and surround the egg-plants with a border of tomato sauce when taking them out of the oven4 #bjej--;,,aubergines ,,souffl,,es ,cut some fine egg-plants into two2 cisel them1 and fry them in the usual way2 remove the pulp from their insides1 and set the shells on a buttered gratin dish4 ,finely chop the withdrawn pulp1 and mix therewith an equal quantity of reduced ,bchamel sauce1 combined with grated ,parmesan4 ,add some white of egg beaten to a stiff froth1 allowing as much of it as for an ordinary souffl4 ,garnish the egg-plant shells with this preparation1 and cook in a moderate oven1 as for ordinary souffl4 ,on withdrawing the dish from the oven1 serve instantly4 #bjea--;,,aubergines ,a ,,la ,,turque ,peel the egg-plants and cut them1 each lengthwise1 into six slices4 ,season1 dredge1 and fry these slices in oil2 pair them off1 and join them together by means of a very firm preparation of raw egg-yolks and grated1 fresh cheese4 ,when about to serve1 dip them into batter1 and fry them in smoking oil4 ,dish on a napkin with very green fried parsley4 ,these stuffed slices of egg-plant may be treated l'anglaise instead of with batter4 #bjeb--;,,cardoons 7,cardons7 ,treatment and ,cooking ,process4--,after having suppressed the green outside leaf-stalks1 detach the white ones all round1 and cut these into three-inch lengths4 ,peel these lengths1 rub them with lemon1 that they may not blacken1 and throw them1 one by one1 into fresh acidulated water4 ,prepare the heart of the cardoon in the same way1 after having withdrawn the fibrous parts1 and cook the whole in a ,blanc 7,no4 #afg71 with one lb4 of chopped veal fat1 sprinkled over its surface1 that the cardoon may be kept from blackening by exposure to the air4 ,cook gently for about one and one-half hours4 #bjec--;,,cardons ,,au ,,parmesan ,after having well drained the sections1 build them into a pyramid in successive layers4 ,sprinkle each row with a few drops of good half-glaze sauce1 and with grated ,parmesan4 ,cover the whole with the same sauce2 sprinkle with grated ,parmesan1 and set to glaze quickly4 #bjed--;,,cardons ,a ,,la ,,mornay ,proceed exactly as above1 but replace half-glaze sauce by ,mornay sauce4 ,glaze quickly1 and serve immediately4 #bjee--;,,cardons ,a ,,la ,,milanaise ,proceed as for 8,asperges la ,milanaise0 7,no4 #bjda74 #bjef--;,,cardons ,,with ,,various ,,sauces ,they may be served either with gravy1 or ,half-glaze1 ,cream1 ,hollandaise1 ,mousseline1 ,italienne1 or ,bordelaise sauces4 ,the sauce is either poured over them or served separately4 ,if the sauce be poured over the cardoons1 they are dished in a timbale2 if the sauce be sent separately1 they may be served on a silver drainer1 like asparagus4 #bjeg--;,,cardons ,a ,,la ,,moelle ,dish the cardoons in a pyramid on a round dish2 cover them with a marrow sauce 7,no4 #de71 and surround them with very small puff-paste patties garnished with poached marrow dice4 ,or dish the cardoons in a timbale1 and set thereon the heart cut into roundels and arranged in a crown1 with a slice of poached marrow on each roundel of heart4 ,cover the whole with marrow sauce4 #bjeh--;,c,,ur ,,de ,,cardon ,,aux ,,fines ,,herbes ,having cooked the heart of the cardoon1 trim it all round so as to give it the cylindrical shape1 and cut it laterally into roundels one-third inch thick4 ,roll these roundels in some pale1 thin1 buttered meat glaze1 combined with chopped herbs4 ,prepared in this way1 the heart of a cardoon constitutes an excellent garnish for ,tournedos and sautd chickens4 ,carrots 7,carottes7 #bjei--;,,carottes ,,glac,,es ,,pour ,,garnitures ,new carrots are not parboiled2 they are turned1 whole1 halved1 or quartered1 according to their size1 and then trimmed4 ,if old1 they should be turned to the shape of elongated olives1 and parboiled before being set to cook4 ,put the carrots in a saucepan with enough water to cover them well1 one-half oz4 of salt1 one oz4 of sugar1 and two oz4 of butter per pint of water4 ,cook until the water has almost entirely evaporated1 so that the reduction may have the consistence of a syrup4 ,saut the carrots in this reduction1 that they may be covered with a brilliant coat4 ,whatever be the ultimate purpose for which the carrots are intended1 they should be prepared in this way4 #bjfj--;,,carottes ,a ,,la ,,cr,,me ,prepare the carrots as above1 and1 when the moistening is reduced to the consistence of a syrup1 cover them with boiling cream4 ,sufficiently reduce the latter1 and dish in a timbale4 #bjfa--;,,carottes ,a ,,la ,,vichy ,slice the carrots1 and1 if they be old1 parboil them4 ,treat them exactly after the manner of the 8,glazed ,carrots0 of ,no4 #bjei2 dish them in a timbale1 and sprinkle them with chopped parsley4 #bjfb--,,pur,e ,,de ,,carottes ,slice the carrots1 and cook them in slightly-salted water1 with sugar and butter1 as for 8,glazed ,carrots10 and a quarter of their weight of rice4 ,drain them as soon as they are cooked2 rub them through a fine sieve2 transfer the pure to a sautpan1 and dry it over a fierce fire1 together with three oz4 of butter per lb4 of pure4 ,now add a sufficient quantity of either milk or consomm to give it the consistence of an ordinary pure4 ,dish in a timbale with triangular crotons of bread-crumbs1 fried in butter at the last moment4 ,this pure is very commonly served as a garnish with braised pieces of veal4 #bjfc--;,,flan ,,aux ,,carottes ,this is served either as a vegetable or a sweet4 ,line a flawn ring with good1 short paste 7,no4 #bceh72 coat the inside of the flawn with a round piece of paper1 and fill it with rice or split peas4 ,bake it without letting it brown2 remove the split peas or the rice1 as also the paper1 and garnish the flawn crust with a slightly sugared pure of carrots4 ,cover this pure with half-discs of carrot cooked as for ,no4 #bjei1 and kept unbroken4 ,coat with the cooking-liquor of the carrots reduced to a syrup1 and put the flawn in the oven for five minutes4 #bjfd--;,,celery 7,cleri7 ,celery for braising should be non-fibrous1 white1 and very tender4 ,cut the sticks till they measure only eight inches from their roots2 remove the green leaves all round2 trim the root2 wash with great care1 parboil for one-quarter hour1 and cool4 ,this done1 braise them after recipe ,no4 #bge4 ,when they are cooked1 cut each stick into three pieces1 and double up each section before dishing and serving4 #bjfe--,,various ,,preparations ,,of ,,celery ,the recipes given for cardoons may be applied to celery4 ,on referring to the respective recipes1 therefore1 celery may be prepared3-- ,au ,parmesan1 ,sauce ,mornay1 la ,milanaise1 ,italienne1 ,hollandaise1 with gravy1 c4 #bjff--,,pur,e ,,de ,c,,leri ,slice the celery2 parboil it1 and stew it1 until it is quite cooked1 in a little very fat consomm4 ,drain as soon as cooked2 rub through a sieve1 adding the while the cooking-liquor cleared of all grease2 thicken the pure with about one quart of very white and firm potato pure2 heat2 add butter at the last moment1 and dish in a timbale4 #bjfg--,,pur,e ,,de ,c,,leri-,,rave 7,celeriac7 ,peel the celeriac2 cut it into sections1 and cook it in salted water4 ,drain and rub it through tammy1 adding plain-boiled1 quartered potatoes the while in the proportion of one-third of the weight of the pure of celeriac4 ,put the pure in a sautpan2 add to it three oz4 of butter per lb42 dry it over a fierce fire1 and bring it to its normal consistence by means of milk4 ,when about to serve1 add butter1 away from the fire1 and dish in a timbale4 ,cpes ,those cpes which are barely opened or not opened at all are not parboiled4 ,contrariwise1 those which are open should be washed1 parboiled1 and stewed in butter1 after having been well dried4 #bjfh--;,c,,pes ,a ,,la ,,bordelaise ,collop the cpes2 season them with salt and pepper2 put them into very hot oil1 and toss them until they are thoroughly frizzled4 ,almost at the last moment add1 per one-half lb4 of cpes1 one oz4 of cpe stalks1 which should have been put aside and chopped up1 one teaspoonful of chopped shallots1 and a tablespoonful of bread-crumbs--the object of which is to absorb any excess of oil1 once the cpes have been served4 ,toss the whole together for a few minutes2 dish in a timbale1 and complete with a few drops of lemon juice and some chopped parsley4 #bjfi--;,c,,pes ,a ,,la ,,cr,,me ,collop the cpes1 and stew them in butter with a dessertspoonful of chopped onion per one-half lb4 of cpes2 the onion should have been cooked in butter1 without colouration4 ,when they are stewed1 drain them2 cover them with boiling cream1 and boil gently until the latter is completely reduced4 ,at the last moment finish with a little thin cream1 and dish in a timbale4 #bjgj--;,c,,pes ,a ,,la ,,proven,,ale ,proceed as for ,no4 #bjfh1 but substitute for the shallots some chopped onion and a mite of crushed garlic4 ,dish in a timbale1 and complete with a few drops of lemon juice and some chopped parsley4 #bjga--;,c,,pes ,a ,,la ,,rossini ,proceed as for ,no4 #bjfi1 and add to the cpes one-third of their weight of thickly-sliced1 raw truffles1 stewed at the same time as the former4 ,when about to serve1 finish with a little pale melted meat glaze1 and dish in a timbale4 ,mushrooms 7,champignons7 ,cookery includes under this head only the white ,parisian mushroom and the meadow mushroom1 which is the kind so commonly used in ,england4 ,the other kinds are always identified by special and proper terms4 #bjgb--;,,champignons ,a ,,la ,,cr,,me ,proceed as described under ,no4 #bjfi4 #bjgc--;,,champignons ,,saut,s ,after having washed the mushrooms1 dried1 and ciseled them1 and seasoned them with salt and pepper1 toss them with butter in a frying-pan over a fierce fire4 ,sprinkle them with chopped parsley at the last moment1 and dish them in a timbale4 #bjgd--;,,champignons ,,grill,s ,take some large ,parisian or meadow mushrooms4 ,carefully peel them2 season them2 smear them with oil1 by means of a brush1 and grill them gently4 ,set them on a round dish1 and garnish their midst with well-softened1 ,matre-d',htel butter4 #bjge--;,,champignons ,,farcis ,select some fine1 medium-sized mushrooms2 suppress their stalks2 wash them1 and dry them well4 ,set them on a dish2 season them2 sprinkle them with a few drops of oil2 put them in the oven for five minutes1 and garnish their midst with ,duxelles 7,no4 #bbd7 shaped like a dome1 and thickened or not with bread-crumbs4 ,sprinkle the surface with fine raspings and a few drops of oil or melted butter1 and set the gratin to form in a somewhat fierce oven4 #bjgf--;,,flan ,,grill ,,aux ,,champignons ,line a buttered flawn-mould with good lining paste 7,no4 #bceh74 ,garnish it with very fresh and barely opened ,english mushrooms1 tossed in butter with a little chopped onion1 cohered with cream1 and cooled4 ,moisten the edges of the flawn-mould1 and deck it with criss-cross strips of short paste1 as for a latticed apple-flawn4 ,gild the lattice work2 bake the flawn in a very hot oven1 and serve it the moment it is withdrawn4 #bjgg--,,tartelettes ,,grill,,es ,,aux ,,champignons ,these tartlets constitute an excellent and beautiful garnish1 more particularly for ,tournedos and ,noisettes4 ,proceed exactly as for ,no4 #bjgf1 but use tartlet moulds the size of which is determined by the dimensions of the piece or preparation which they are to accompany4 #bjgh--,,turned ,,and ,,grooved ,,mushrooms ,,for ,,garnishing ,take some very fresh mushrooms2 wash and drain them quickly4 ,suppress their stalks flush with their heads2 turn or groove the latter with the point of a small knife1 and throw them1 one by one1 into a boiling liquor prepared as follows3-- ,for two lbs4 of mushrooms1 put one-sixth pint of water1 one-third oz4 of salt1 two oz4 of butter1 and the juice of one and one-half lemons1 in a saucepan4 ,boil2 add the mushrooms1 and cook for five minutes4 ,transfer to a bowl immediately1 and cover with a piece of buttered paper4 #bjgi--,,pur,e ,,de ,,champignons ,clean1 wash1 and dry two lbs4 of mushrooms4 ,quickly peel them1 and rub them through a sieve4 ,put this pure of raw mushrooms into a sautpan with two-thirds pint of reduced ,bchamel sauce1 and one-sixth pint of cream4 ,season with salt1 white pepper1 and nutmeg2 reduce over an open fire for a few minutes1 and finish1 away from the fire1 with three oz4 of best butter4 #bjhj--,,morels 7,morilles7 ,the ,spring mushroom or ,morel is the one most preferred by connoisseurs4 ,there are two kinds of morels--the pale and the brown kind--both excellent1 though some prefer the former to the latter1 and vice vers4 ,in spite of what connoisseurs may say regarding the error of washing morels1 ,i advocate the operation1 and urge the reader to effect it carefully1 and without omitting to open out the alveolate parts1 so as to wash away any sand particles that may be lodged therein4 ,the ,cooking of ,morels4--,if they be small1 leave them whole2 if large1 halve or quarter them4 ,after having properly drained them1 put them in a saucepan with two oz4 of butter1 the juice of a lemon1 and a pinch of salt and another of pepper per lb4 of morels4 ,boil1 and then stew for ten or twelve minutes4 ,never forget that the vegetable juices produced by the morels should be reduced and added to their accompanying sauce4 #bjha--,,morilles ,a ,,la ,,cr,,me ,proceed as for ,cpes and ,mushrooms with ,cream4 #bjhb--,,morilles ,,farcies ,select some large morels1 and wash them well4 ,suppress their stems2 chop them up1 and prepare them like a ,duxelles 7,no4 #bbc74 ,add to this ,duxelles half of its bulk of very smooth sausage-meat4 ,open the morels on one side2 fill them with the prepared forcemeat1 and set them on a buttered dish1 opened side nethermost4 ,sprinkle with fine raspings1 and use plenty of melted butter2 cook for twenty minutes in a moderate oven1 and serve the dish as it stands4 #bjhc--,,morilles ,a ,,la ,,poulette ,cook them as described under ,no4 #bjhj1 and add them to a ,poulette sauce 7,no4 #aja71 together with their cooking-liquor reduced4 ,dish in a timbale1 and sprinkle with a pinch of chopped parsley4 #bjhd--,,morilles ,,saut,,es ,after having thoroughly washed the morels1 dry them well in a towel1 and halve or quarter them according to their size4 ,season them with salt and pepper1 and saut them with butter in an omelet-pan1 over a sufficiently fierce fire1 to avoid the exudation of their vegetable moisture4 ,dish them in a timbale2 squeeze a few drops of lemon juice over them1 and sprinkle them with chopped parsley4 #bjhe--,,tourte ,,de ,,morilles ,cook the morels as explained under ,no4 #bjhj1 and drain them well4 ,reduce their cooking-liquor by a quarter1 and add to it two tablespoonfuls of very thick cream and one oz4 of butter per lb4 of morels4 ,heat this sauce without boiling it1 toss the morels in it1 and set them in a tourte crust1 or merely in the centre of a crown of puff-paste1 lying on a dish4 ,morels prepared in this way may also be served in a ,vol-au-vent crust 7,no4 #bcij74 #bjhf--,,mousserons1 ,,oronges1 ,,giroles ,these varieties of esculent fungi are not much liked in ,england4 ,the best way to prepare them is to toss them quickly in butter4 #bjhg--;,,brionne 7,chow-chow7 ,this excellent vegetable1 which has only become known quite recently1 is beginning to be appreciated by connoisseurs4 ,it is in season from the end of ,october to the end of ,march--that is to say1 at a time when cucumbers and vegetable marrows are over4 ,it greatly resembles these last-named vegetables1 and is prepared like them1 while the recipes given for cardoons may also be applied to it4 #bjhh--;,,chicory1 ,,endive ,,and ,,belgian ,,chicory 7,chicore ,frise1 ,escarole1 ,endive7 ,three kinds of chicory are used for cooking1 viz3-- #a4 ,curled chicory1 improperly termed 8,endive0 in ,england4 #b4 ,flemish chicory1 which is genuine endive in its primitive state1 i4e41 grown in the open air4 ,it greatly resembles ,escarole4 #c4 ,brussels chicory1 or the ,belgian kind2 obtained from cultivating the root of ,flemish chicory in the dark4 ,this last kind is quite different from the first two1 both with regard to its quality and its culinary treatment1 and it will be dealt with later under the name of 8,endive40 #bjhi--;,,chicor,e ,a ,,la ,,cr,,me ,parboil the chicory for ten minutes in plenty of boiling water4 ,cool it2 press the water out of it1 and chop it up4 ,cohere it with four and one-half oz4 of pale roux per two lbs4 of chicory2 moisten with one quart of consomm2 season with salt and a pinch of powdered sugar1 and braise in the oven1 under cover1 for one and one-half hours4 ,upon withdrawing it from the oven1 transfer it to another saucepan2 add three-fifths pint of cream and two oz4 of butter1 and dish in a timbale4 #bjij--,,pain ,,de ,,chicor,e ,braise the chicory as described above4 ,upon withdrawing it from the oven1 mix with it 7per lb47 five stiffly-beaten eggs2 put it into an even1 buttered mould1 and set to poach in a bain-marie4 ,before unmoulding the 8loaf10 let it rest awhile1 that the middle may settle4 ,turn out just before serving1 and cover with a cream sauce4 #bjia--,,pur,e ,,de ,,chicor,e ,braise the chicory1 and rub it through a sieve4 ,mix it with one-third of its bulk of smooth mashed potatoes with cream2 heat2 add butter away from the fire1 and dish in a timbale4 #bjib--,,souffl ,,de ,,chicor,e ,braise about one-half lb4 of chicory1 keeping it somewhat stiff1 and rub it through a sieve4 ,add to it the yolks of three eggs1 also two oz4 of grated ,parmesan and the whites of three eggs1 beaten to a stiff froth4 ,dish in a buttered timbale2 sprinkle with grated ,parmesan1 and cook after the manner of an ordinary souffl4 ,n4,b4--,this souffl of chicory may also be cooked in small cases1 and it makes an excellent garnish for large pieces of veal or ham4 #bjic--;,,chicor,e ,a ,,la ,,flamande ,cut the chicory into two-inch lengths2 parboil it2 cool it1 and then proceed for the rest of the operation as described under ,no4 #bjhi--the only difference being that it is not chopped4 #bjid--;,,endives ,,or ,,brussels ,,chicory ,whatever be the purpose for which they are intended1 endives should always be cooked preparatively as follows3-- ,after having washed and cleaned them1 put them in a well-tinned saucepan containing 7per three lbs4 of endives7 a liquor prepared from the juice of a lemon1 a pinch of salt1 one oz4 of butter1 and one-fifth pint of water4 ,cover the saucepan2 boil quickly1 and complete the cooking on the side of the fire for from thirty to thirty-five minutes4 ,endives may thus be served plain1 and constitute a very favourite vegetable or garnish4 ,they may accompany all ,relevs of butcher's meat4 ,some cardoon recipes may also be applied to them1 more particularly la ,mornay1 la ,crme1 and la ,milanaise--all of which suit them admirably4 #bjie--;,,cabbages 7,choux7 ,from the culinary standpoint1 cabbages may be divided into seven classes1 as follows3-- #a4 ,white cabbages3 used almost solely in the preparation of sauerkraut4 #b4 ,red cabbages3 used as a vegetable1 as a hors-d'uvre1 or as a condiment4 #c4 ,round-headed or ,savoy cabbages3 specially suited to braising and the ,english method of cooking4 #d4 ,scotch kale and spring cabbages3 always prepared in the ,english fashion4 #e4 ,cauliflowers and broccoli3 the flower of these is most commonly used1 but the leaves are cooked in the ,english way when they are tender4 #f4 ,brussels sprouts4 #g4 ,kohlrabi3 the roots of these may be dished as turnips1 and the leaves cooked in the ,english way1 provided they be young and tender4 #bjif--,,white ,,cabbages 7,choux ,blancs7 ,in an extreme case1 these cabbages may be braised like the green ,savoys1 but they are usually too firm1 and they are therefore only used in the preparation of sauerkraut4 #bjig--,,sauerkraut 7,choucrote7 ,if the sauerkraut be somewhat old1 set it to soak in cold water for a few hours4 ,it is best1 however1 to avoid this measure1 if possible1 and to use only fresh sauerkraut4 ,when about to cook it1 drain it1 if it has been soaked1 and press all the water out of it4 ,then pull it to pieces in such a way as to leave no massed leaves2 season it with salt and pepper1 and put it into a braising-pan lined with slices of bacon4 ,add1 for ten lbs4 of sauerkraut1 three quartered carrots1 three medium-sized onions1 each stuck with a clove1 a large faggot1 three oz4 of juniper berries and one-half oz4 of peppercorns contained in a canvas bag1 six oz4 of goose dripping or lard1 and one lb4 of blanched breast of bacon1 the latter to be withdrawn after one hour's cooking4 ,moisten1 just enough to cover1 with white consomm2 cover with slices of bacon2 boil1 and then cook in the oven for five hours with lid on4 ,to serve ,sauerkraut4--,withdraw the vegetables1 the faggot1 and the juniper berries1 and set the sauerkraut in a timbale1 after having well drained it4 ,surround it with thin slices of ham1 rectangles of bacon1 and some poached ,frankfort or ,strasburg sausages4 ,red ,cabbages 7,choux ,rouges7 #bjih--;,,choux ,,rouges ,a ,,la ,,flamande ,quarter the cabbages1 suppress the outside leaves and the stumps1 and cut the trimmed leaves into a fine julienne4 ,season with salt1 pepper1 and nutmeg2 sprinkle with vinegar1 and put this julienne into a well-buttered earthenware cocotte4 ,cover and cook in a moderate oven4 ,when the cooking is three-parts done1 add four peeled and quartered russet apples and a tablespoonful of moist or powdered sugar4 ,take note that the cooking must be gentle from start to finish1 and that the only moistening should be the vinegar4 #bjii--,,marinaded ,,red ,,cabbages ,,for ,,hors-,d',,uvre ,cut the cabbages into a small julienne as above1 and put them into a bowl or deep dish4 ,sprinkle with table salt1 and leave to macerate for two days1 stirring frequently the while4 ,then drain1 and put them into a pot with garlic cloves1 peppercorns1 and one bay leaf4 ,cover with raw vinegar1 or the latter boiled and cooled1 and leave to marinade for a day or two4 ,this marinaded cabbage forms an excellent adjunct to boiled beef4 ,choux ,verts ,pomms 7,savoy ,cabbages7 #bajj--;,,braised ,,cabbage ,quarter the cabbage2 parboil and cool it4 ,defoliate the quarters2 suppress the outside leaves and the midribs of the remaining leaves2 season with salt and pepper1 and put the cabbage in a saucepan garnished with slices of bacon1 and containing one quartered carrot1 one onion stuck with a garlic clove1 one faggot1 two-thirds pint of consomm1 and three tablespoonfuls of stock fat per two lbs4 of cabbage4 ,cover with slices of bacon2 boil1 and then braise gently for two hours4 #baja--;,,chou ,a ,l',,anglaise ,plainly boil or steam the cabbage4 ,press all the water out of it1 between two plates1 and cut it into lozenges or squares4 #bajb--;,,chou ,,farci ,take a medium-sized round-headed or ,savoy cabbage2 parboil it2 cool it1 and suppress its stump4 ,slightly open out its leaves1 and insert between them raw or cooked mince-meat1 combined with chopped onion and parsley1 and highly seasoned4 ,reconstruct the cabbage1 pressing it closely together2 wrap it in slices of bacon2 string it1 and braise it gently for three hours with stock and stock fat4 ,when about to serve1 drain the cabbage2 remove the string and the slices of bacon2 set it on a dish1 and cover it with a few tablespoonfuls of the braising-liquor1 cleared of all grease1 reduced1 and thickened with some half-glaze sauce4 ,send what remains of the braising-liquor separately4 ,n4,b4--,the preparation is improved if the mince-meat with which the cabbage is stuffed be combined with a quarter of its bulk of pilaff rice and the same quantity of foie-gras fat4 #bajc--,,sou-,,fassum ,,proven,,al ,parboil and cool the cabbage as above2 remove the outer large leaves1 and set them on a net4 ,upon this litter of cabbage leaves lay the following products1 mixed3-- ,the inside leaves of the cabbage1 chopped up and seasoned2 one-half lb4 of ciseled and blanched white of a leek2 one and three-quarter lbs4 of sausage-meat2 six oz4 of lean bacon1 cut into dice and frizzled2 one chopped onion1 fried in butter2 two chopped tomatoes2 a crushed clove of garlic2 three oz4 of blanched rice and four oz4 of fresh1 young peas4 ,gather up the ends of the net1 and close it in such a way as to reconstruct the cabbage4 ,cook it in mutton broth or in ordinary stock for three and one-half or four hours4 ,serve the sou-fassum plain1 on a round dish4 #bajd--;,,cabbages ,,for ,,garnish4--,a ,parboil1 cool1 and thoroughly drain the cabbage4 ,remove as many large leaves as there are balls of stuffed cabbage required1 and1 if the leaves be too small1 use two for each ball4 ,chop up the remains of the cabbage2 season them with salt and pepper2 put a small portion of them on each of the leaves2 close the latter in the shape of balls1 and set them one by one in a sautpan4 ,then proceed1 for the cooking1 as directed under 8,braised ,cabbage40 #baje--;,,cabbages ,,for ,,garnish4--,b ,prepare the cabbage as above2 insert into the centre of each ball a portion of smooth pork forcemeat1 the size of a pigeon's egg1 and braise in the same way4 #bajf--;,,cabbages ,,for ,,garnish4--,c ,parboil the necessary quantity of cabbage leaves1 in accordance with the number of balls required4 ,cool them2 spread them out2 garnish the middle of each with one tablespoonful of pilaff rice1 mixed with foie-gras pure1 and close up the leaves to form small packets4 ,braise as in the case of ,no4 #bajd4 #bajg--,,scotch ,,kale 7,chou fris71 ,,spring ,,cabbage 7,choux de ,printemps71 ,,broccoli ,,leaves1 ,,turnip-,,tops ,these various kinds of greens are prepared in the ,english way1 as described above1 or they may be prepared with butter1 like ,brussels sprouts4 ,the two above-mentioned modes of preparation are the only ones that suit them4 #bajh--;,,cauliflower ,,and ,,broccoli 7,chou-fleur et ,broccoli7 ,broccoli differs from cauliflower in the colour of its flower and the arrangement of the parts of the latter4 ,in the broccoli the flower is of a deep violet4 ,english broccoli never reach the size of those grown in the ,south of ,france4 ,many do not even grow to a head1 while their flowers--the size of hazel-nuts--are scattered among the interstices of the surrounding leaves4 ,cauliflowers and large broccoli allow of the same treatment4 #baji--;,,chou-,,fleur ,a ,,la ,,cr,,me ,cut the cauliflowers into bunches2 remove the small leaves which are attached1 and cook the cauliflower in salted water4 ,thoroughly drain2 set the bunches in a timbale1 reconstructing the cauliflower in so doing1 or on a dish covered with a folded napkin1 and serve a cream sauce separately4 #baaj--;,,chou-,,fleur ,,au ,,gratin ,having well drained the cauliflower1 dry it in butter for a few minutes2 mould it in a bowl1 and pour a few tablespoonfuls of ,mornay sauce into it4 ,coat the bottom of a dish with the same sauce1 and turn out the cauliflower on the dish2 completely cover with ,mornay sauce2 sprinkle with grated cheese mixed with raspings2 bedew with melted butter1 and set the gratin to form4 #baaa--;,,chou-,,fleur ,a ,,la ,,milanaise ,set the cauliflower on a buttered dish sprinkled with grated cheese4 ,also sprinkle the cauliflower with cheese2 add a few pieces of butter1 and set the gratin to form4 ,on taking the dish out of the oven1 sprinkle the cauliflower with nut-brown butter1 and serve immediately4 #baab--;,,chou-,,fleur ,a ,,la ,,polonaise ,thoroughly drain the cauliflower1 and set it on a buttered dish4 ,sprinkle it with chopped1 hard-boiled egg-yolks and chopped parsley1 mixed4 ,when about to serve1 bedew with nut-brown butter1 in which one-half oz4 of fine bread-crumbs 7per three oz4 of butter7 should have been fried4 #baac--;,,cauliflower ,,with ,,various ,,sauces ,cook the cauliflower in salted water4 ,drain it thoroughly1 and set it in a timbale4 ,serve at the same time either a sauceboat of ,melted ,butter1 a ,butter1 a ,hollandaise1 or a ,mousseline sauce1 c4 #baad--,,pur,e ,,de ,,chou-,,fleur dite ,a ,,la ,,dubarry ,cook the cauliflower in salted water2 drain it well2 rub it through tammy1 and combine the resulting pure with one quarter of its bulk of somewhat firm1 mashed potatoes with cream4 ,heat2 add butter away from the fire1 and dish in a timbale4 ,brussels ,sprouts 7,choux de ,bruxelles7 #baae--;,,choux ,,de ,,bruxelles ,a ,l',,anglaise ,cook them in salted water2 drain them well1 and dish them on a drainer or in a timbale4 #baaf--;,,choux ,,de ,,bruxelles ,a ,,la ,,cr,,me ,cook the sprouts2 drain them well without cooling them2 stew them in butter1 and chop them up4 ,then combine them with as much fresh cream as possible4 #baag--;,,choux ,,de ,,bruxelles ,,saut,s ,cook them1 and1 after having thoroughly drained them1 throw them into an omelet-pan containing some very hot butter4 ,toss them until they are nicely frizzled2 dish them in a timbale1 and sprinkle them with chopped parsley4 #baah--;,,choux ,,de ,,bruxelles ,,au ,,beurre ,cook them1 keeping them somewhat firm1 and drain without cooling them4 ,put them into a sautpan2 season them with salt and pepper2 add two oz4 of butter 7per lb4 of sprouts7 cut into small pieces2 cover1 and stew in the oven for one-quarter hour4 #baai--,,pur,e ,,de ,,choux ,,de ,,bruxelles dite ,,flamande ,three-parts cook the sprouts2 drain them well without cooling them1 and complete their cooking by stewing them in butter4 ,rub them through tammy1 and add to the resulting pure one-third of its bulk of mashed potatoes4 ,heat1 add butter away from the fire1 and dish in a timbale4 #babj--,,sea ,,kale 7,chou ,marin7 ,this is one of the best and most delicate of ,english vegetables4 ,it is trimmed with great care1 washed1 and then tied into bunches of from five to six plants1 and these are plainly cooked in salted water4 ,all cardoon recipes1 and sauces given for asparagus1 may be applied to sea kale4 #baba--;,,cucumber ,,and ,,vegetable ,,marrow 7,concombres et ,courgettes7 ,though of different shapes1 these two vegetables allow of almost the same treatment when they are cooked4 ,they are especially used as garnishes4 #babb--;,,concombres ,a ,,la ,,cr,,me ,peel1 and cut the cucumber to shapes resembling olives2 parboil and drain these pieces4 ,this done1 three-parts cook them in butter2 moisten with boiling cream1 and finish the cooking in reducing the cream4 ,at the very last moment add a little ,bchamel sauce with the view of slightly thickening the preparation1 and dish in a timbale4 #babc--;,,concombres ,,glac,s ,after having shaped them like large garlic cloves1 quickly parboil them4 ,this done1 treat them as directed under 8,carottes glaces10 and roll them sufficiently in their cooking-liquor1 reduced to the consistence of a thick syrup1 to thoroughly coat them with it4 #babd--;,,concombres ,,farcis4--,a ,cut the cucumbers into two-inch lengths2 peel1 parboil1 and drain them4 ,then hollow them out to form small1 round cases2 set them side by side in a sautpan1 and cook them in butter4 ,when they are three-parts cooked1 fill them with a raw1 chicken forcemeat1 effecting this operation by means of a piping-bag4 ,the forcemeat should be slightly moulded in the cucumber cases4 ,complete the cooking of the cucumber1 gently1 while poaching the forcemeat4 #babe--;,,concombres ,,farcis4--,b ,peel the cucumbers2 split them open lengthwise1 and empty them by means of a root-spoon4 ,this done1 parboil and drain without cooling them4 ,garnish each half-cucumber1 level with the edges1 with a chicken forcemeat1 prepared with frangipan1 and combined with a third of its weight of ,duxelles4 ,reconstruct the cucumbers by placing the halves one against the other2 wrap them each in a slice of bacon1 and then in a piece of muslin1 and finally string them4 ,this done1 braise them in the usual way4 ,when they are cooked1 remove their wrappings1 and cut them into roundels the thickness of which is determined by the size of the piece of which they are the adjuncts4 #babf--,,stachys 7,crosnes du ,japon7 ,whatever be their mode of preparation1 stachys must be cleaned1 parboiled1 and kept firm1 and cooked in butter without colouration4 #babg--;,,crosnes ,a ,,la ,,cr,,me ,after having parboiled the stachys and three-parts cooked them in butter1 moisten with boiling cream1 and complete their cooking while reducing the cream4 ,add a little thin1 fresh cream at the last moment1 and dish in a timbale4 #babh--;,,crosnes ,,saut,s ,,au ,,beurre ,after having parboiled1 drained1 and dried the stachys1 put them in an omelet-pan containing some very hot butter1 and toss them over a fierce fire1 until they are well frizzled4 ,dish in a timbale1 and sprinkle moderately with chopped parsley4 #babi--;,,crosnes ,,au ,,velout ,completely cook the stachys in salted water4 ,drain them1 and cohere them with the required quantity of ,velout flavoured with mushroom essence4 #bacj--;,,croquettes ,,de ,,crosnes ,having cooked the stachys in salted water1 and kept them somewhat firm1 thoroughly drain them and mix them with a very reduced ,allemande sauce1 in the proportion of one-fifth pint per lb4 of stachys4 ,spread this preparation on a buttered dish1 and cool4 ,now cut this preparation into portions weighing about two oz42 shape these portions like balls1 pears1 quoits1 or otherwise1 dip them in beaten eggs1 and roll them in very fine bread-crumbs4 ,plunge these croquettes into very hot fat five or six minutes before serving2 drain them on a piece of linen2 salt moderately1 and dish on a napkin with very green1 fried parsley4 #baca--,,pur,e ,,de ,,crosnes ,cook the stachys in salted water1 keeping them somewhat firm1 and add thereto four oz4 of quartered potatoes per lb4 of stachys4 ,as soon as they are cooked1 drain the stachys and the potatoes2 rub them through a sieve1 and dry the pure over a very fierce fire4 ,add the necessary quantity of milk to bring the pure to its proper consistence2 heat2 add butter away from the fire1 and dish in a timbale4 #bacb--,,spinach 7pinards7 ,spinach should only be prepared at the last moment1 if possible4 ,after having parboiled it in plenty of boiling salted water1 cool it1 press out all its contained water1 and1 according to circumstances1 either chop it up or rub it through a sieve4 ,if it has to be served with the leaves left whole1 merely drain it on a sieve1 without either pressing or cooling it4 #bacc--,,pinards ,a ,l',,anglaise ,cook it after having carefully shredded it2 drain it well1 and dish in a timbale without cooling4 #bacd--,,pinards ,a ,,la ,,cr,,me ,having chopped up or rubbed the spinach through a sieve1 put it into a sautpan with two oz4 of butter per lb41 and dry it over a fierce fire4 ,now add the quarter of its bulk of cream sauce to it1 and simmer gently for ten minutes4 ,dish in a timbale when about to serve1 and sprinkle the surface with fresh cream4 #bace--,,pinards ,,au ,,gratin ,dry the spinach as above in three oz4 of butter per lb41 and then1 in the same proportion1 add two and one-half oz4 of grated cheese4 ,set on a buttered gratin-dish2 sprinkle copiously with grated cheese and melted butter1 and set the gratin to form in a fierce oven4 #bacf--,,pinards ,a ,,la ,,viroflay ,spread some large leaves of blanched spinach on a napkin1 and in the middle of each lay a subric1 the substance of which should have been combined with very small crotons of bread-crumb fried in butter4 ,wrap the subrics in the spinach leaves2 cover with ,mornay sauce2 sprinkle with grated cheese and melted butter1 and set to glaze in a fierce oven4 #bacg--,,subrics ,d',,pinards ,dry the spinach in butter as described above1 and add to it per lb4 of spinach 7away from the fire7 one-sixth pint of very reduced ,bchamel sauce2 two tablespoonfuls of thick cream2 one egg and the yolks of three1 well beaten2 salt1 pepper1 and nutmeg4 ,make a sufficient quantity of clarified butter very hot in an omelet-pan4 ,take up some of the preparation of spinach by means of a spoon1 and let the contents of the latter drop 7propelled by the finger7 into the butter4 ,proceed thus in the making of the subrics1 and take care that they do not touch4 ,when a minute has elapsed1 turn them over with a spatula or a fork1 that their other sides may colour4 ,set on a dish or in a timbale1 and serve a cream sauce separately4 #bach--;,,cr,,pes ,,aux ,,pinards ,parboil some well-shredded spinach2 dry it in butter2 season it1 and add to it an equal quantity of ,yorkshire-pudding paste 7,no4 #aidc74 ,cook this preparation in a small1 well-buttered omelet-pan or in deep tartlet-moulds4 ,n4,b4--,these spinach pancakes constitute an excellent garnish for ,relevs of ,beef1 ,veal1 and ,ham4 #baci--,,souffl ,,aux ,,pinards ,make a composition after the directions given under ,no4 #bjib4 ,spread this composition in two or three layers1 and set on each of the latter a litter of well-cleaned and soaked anchovy fillets1 arranged to form a lattice4 ,finish with a layer of spinach shaped like a dome1 and set thereon two crossed rows of anchovy fillets4 ,cook after the manner of an ordinary souffl4 #badj--,,souffl ,,aux ,,pinards ,,aux ,,truffes ,proceed as directed in the preceding recipe1 but substitute anchovy fillets for some fine slices of truffle4 ,n4,b4--,both these spinach souffls may be served either as vegetables1 in which case they are moulded in large timbales1 or as garnishes1 when they are dished in small cassolettes of appropriate size4 ,they are very delicate preparations1 which may be varied by watercress souffl--prepared in the same way4 #bada--;,,feuilles ,,de ,,vigne ,,farcies ,,ou ,,dolmas 7,stuffed ,vine ,leaves7 ,provided the vine-leaves be very tender1 they may serve in the preparation of the following garnish3--,suppress their stalks2 parboil the leaves2 drain them well1 and arrange three or four at a time in the form of a circular tray1 in the centre of which lay a tablespoonful of pilaff rice to which some foie-gras pure has been added4 ,this done1 draw the ends of the leaves over the rice1 so as to enclose it and to form regular balls of equal size4 ,put these balls1 well-pressed1 one against the other in a sautpan1 the bottom of which should be garnished with slices of bacon2 cover with thin slices of bacon2 moisten just enough to cover1 with good consomm2 boil1 and then braise gently4 #badb--,,tuberous ,,fennel 7,fenouil ,tubreux7 ,this vegetable is not very well known in ,england1 where it is sold only by the leading merchants of early-season vegetables4 ,it is prepared like the cardoons and the marrows4 #badc--;,,broad ,,beans 7,fves7 ,broad beans should be shelled just before being cooked1 and it is quite the rule to peel them4 ,boil them in salted water containing a bunch of savory1 the size of which should be in proportion to the quantity of broad beans4 ,when they are cooked and drained1 add the leaves of savory 7chopped7 to them4 #badd--;,f,,ves ,,au ,,beurre ,having well-drained and peeled the broad beans1 toss them over a fierce fire to dry them1 and then finish them1 away from the fire1 with three oz4 of butter per lb4 of beans4 #bade--;,f,,ves ,a ,,la ,,cr,,me ,after having dried and peeled the broad beans1 cohere them 7per lb47 with three tablespoonfuls of thick1 fresh cream4 #badf--,,pur,e ,,de ,f,,ves ,proceed exactly as for pure of peas4 ,this pure constitutes a very delicate garnish1 which is particularly well suited to ham4 #badg--;,,gombos ,this vegetable--so common in ,america and the ,east--is only very rarely used in ,england1 where1 however1 it is now beginning to be better known4 ,there are two kinds of ,gombos3 the long and the round kind4 ,the latter is also called ,bamia or ,bamis4 ,both kinds are prepared after the same recipes4 #badh--;,,gombos ,a ,,la ,,cr,,me ,after having trimmed them1 parboil them in salted water and drain them4 ,then cook them in butter1 and1 just before serving them1 cohere them with a cream sauce4 #badi--;,,gombos ,,pour ,,garnitures ,parboil the gombos until they are two-thirds cooked4 ,drain them well1 and complete their cooking in the braising-liquor of the piece they are to accompany4 ,if they are to garnish a poulet saut1 complete their cooking in some thin veal gravy4 #baej--;,,hop ,,sprouts 7,jets de ,houblon7 ,the eatable part is separated from the fibrous by breaking off the ends of the sprouts1 as in the case of asparagus or sprew4 ,after having washed them in several waters1 cook them in salted water containing1 per every quart1 the juice of one half-lemon4 ,hop sprouts may be prepared with butter1 cream1 velout1 c4 ,when served as a vegetable1 they are invariably accompanied by poached eggs1 which are laid in a crown round them and alternated by comb-shaped crotons fried in butter4 ,haricot-,beans 7,haricots ,blancs7 #baea--;,,haricots ,,blancs ,a ,l',,am,,ricaine 7,lima ,beans7 ,cook the beans as described under ,no4 #bgd4 ,but add to the prescribed ingredients one-half lb4 of lean bacon per pint of dry beans4 ,when they are cooked and well drained1 mix them with the bacon cut into dice1 and cohere them with some good tomato sauce4 #baeb--;,,haricots ,,blancs ,,au ,,beurre ,having well drained the haricot-beans1 season them with salt and pepper and cohere them with two oz4 of butter per lb4 of cooked beans4 ,dish in a timbale and sprinkle with chopped parsley4 #baec--;,,haricots ,,blancs ,a ,,la ,,bretonne ,drain them well and cohere them with a ,bretonne sauce1 in the proportion of one-third pint of sauce per lb4 of cooked haricot-beans4 ,dish in a timbale with chopped parsley4 #baed--,,pur,e ,,de ,,haricots ,,blancs dite ,,soissonnaise ,rub the haricot-beans through a sieve while they are burning-hot4 ,add to the pure 7per lb4 thereof7 three oz4 of butter2 dry it over a very fierce fire1 and then add some milk to it1 to bring it to its proper consistence4 #baee--;,,flageolets 7,haricots ,flageolets7 ,these beans are used more especially fresh2 but1 when they are out of season1 recourse is often had to preserved or dried flageolets4 ,they are prepared in the same way as haricot-beans4 ,their pure1 which is very delicate1 is known under the name of 8,pure ,musard10 and it is particularly suitable for the garnishing of mutton4 ,it is also used as a thickening ingredient in the pure of ,french beans1 and nothing can equal it for the purpose2 for1 not only is it an unctuous thickening medium1 but its flavour is peculiarly adapted to the throwing into relief of that of the ,french beans4 #baef--,,red ,,beans 7,haricots ,rouges7 ,red beans are cooked in salted water with one-third lb4 of lean bacon1 one pint of red wine1 one carrot1 one onion stuck with a clove1 and one faggot per quart of beans4 ,the bacon should be withdrawn as soon as cooked4 ,these beans are cohered by means of manied butter1 and they are then mixed with the bacon1 which is cut into dice and frizzled in butter4 #baeg--;,,french ,,beans 7,haricots ,verts7 ,french beans are among the greatest vegetable delicacies2 but they have to be prepared with the utmost care4 ,their quality is such that they are almost always good1 in spite of faulty preparation--so common in their case2 but1 when they are cooked with care1 no other vegetable can surpass them in perfection of flavour4 ,they should be taken quite fresh1 and they should not be cooked too long4 ,they are best when they seem a little firm to the teeth1 without1 of course1 being in the least hard4 ,they must not be cooled when cooked2 they should only be sautd over the fire with the view of causing the evaporation of their moisture4 ,after having seasoned them with salt and pepper1 add to them 7per lb47 about three oz4 of very fresh butter1 cut into small pieces2 saut them so as to effect their leason1 and straightway serve them4 ,do not add chopped parsley to ,french beans1 unless it be very tender and gathered and chopped at the last moment4 #baeh--;,,haricots ,,panach,s ,this consists of ,french beans and flageolets1 in equal quantities1 cohered with butter4 #baei--,,pur,e ,,de ,,haricots ,,verts ,cook the ,french beans in salted water2 drain them well1 and stew them in butter for eight or ten minutes4 ,rub them through a fine sieve1 and mix the resulting pure with half its bulk of very creamy1 flageolet pure4 ,lettuces 7,laitues7 #bafj--,,laitues ,,brais,,es ,,au ,,jus ,after having parboiled1 cooled1 and pressed the water out of them1 tie them together in twos or threes1 and braise them as directed under ,no4 #bge4 ,this done1 cut them in two1 unfold the end of each half1 and set them on a dish1 in the form of a crown2 alternating them with heart-shaped crotons fried in butter4 ,or1 merely dish them in a timbale4 ,coat them with the reduced braising-liquor combined with some thickened veal gravy4 ,n4,b4--,braised lettuces may also be stuffed after the manner described under ,no4 #bajf4 #bafa--,,laitues ,a ,,la ,,moelle ,braise and dish the lettuces as above4 ,upon the turban of lettuces1 set a crown of large slices of poached marrow1 and coat with a moderately thick buttered gravy4 #bafb--,,laitues ,,farcies ,parboil1 cool1 and press the lettuces4 ,this done1 open them in the middle without touching their stems1 and garnish them with good forcemeat1 combined with half its bulk of dry ,duxelles 7,no4 #bbc74 ,reconstruct the lettuces2 string them2 braise them1 and dish them as directed under ,no4 #bafj4 #bafc--,,laitues ,,farcies ,,pour ,,garniture ,proceed as directed under ,nos4 #bajd to #bajf4 #bafd--,,laitues ,a ,,la ,,cr,,me ,proceed as directed under ,no4 #bjhi4 #bafe--,,souffl ,,de ,,laitues ,proceed as directed under ,no4 #baci4 ,lentils 7,lentilles7 ,lentils are cooked as directed under the 8preparation of dry vegetables0 7,no4 #bgd74 #baff--,,lentilles ,,au ,,beurre ,carefully drain the lentils2 dry them by tossing them over the fire1 and cohere them with butter in the proportion of two oz4 of the latter per lb4 of lentils4 ,dish in a timbale1 and sprinkle with a little chopped parsley4 #bafg--,,pur,e ,,de ,,lentilles ,proceed as for the pure of haricot-beans4 #bafh--,v,,ronique 7,laver7 ,as this vegetable is sold already cooked at ,english markets1 it is only necessary to add enough good ,espagnole sauce to it1 when heating it1 to make a properly consistent pure4 #bafi--,,maize 7,mas7 ,take the maize when it is quite fresh and still milky1 and cook it either in steam or salted water2 taking care to retain the leaves on the ears4 ,when cooked1 the leaves are drawn back so as to represent stalks1 and the ears are bared if they be served whole4 ,this done1 set the ears on a napkin1 and send a hors-d'uvre dish of fresh butter to the table with them4 ,if the maize has to be grilled1 put the ears on a grill in the oven1 and1 when they have swollen and are of a golden colour1 withdraw the grains and set the latter on a napkin4 ,sometimes1 too1 the ears are served whole4 ,when maize is served as an accompaniment1 the grains are separated from the stalk and cohered with butter or cream1 exactly like peas4 ,failing fresh maize1 excellent preserved kinds are to be found on the market4 #bagj--,,souffl ,,de ,,ma,s ,a ,,la ,,cr,,me ,cook the maize in water or steam2 rub it quickly through tammy2 put it into a saucepan with a small piece of butter1 and quickly dry it4 ,this done1 add sufficient fresh cream to this pure to make a somewhat soft paste4 ,thicken this paste with the yolks of three eggs1 per lb4 of pure1 and combine it with the whites of four eggs beaten to a stiff froth4 ,mould and cook after the manner of an ordinary souffl4 #baga--,,souffl ,,de ,,ma,s ,,au ,,paprika ,before rubbing the maize through a sieve1 add to it two tablespoonfuls of chopped onion fried in butter1 and a large pinch of paprika per lb4 of maize4 ,proceed for the rest of the operation as in the case of ,no4 #bagj4 ,n4,b4--,these two souffls are served as a garnish and may be cooked either in a timbale or in small cassolettes4 ,they constitute excellent adjuncts to large1 poached fowls4 #bagb--;,,chestnuts 7,marrons7 ,slightly split open the shell on the convex sides of the nuts1 and put them in the oven for from seven to eight minutes1 on a tray containing a little water1 that they may be shelled with ease4 ,or1 split them open in the same way2 put them in small quantities at a time in a frying-basket1 and plunge them into very hot fat4 ,peel them while they are still quite hot4 #bagc--,,stewed ,,chestnuts ,as soon as they are peeled1 cook them in enough consomm to just cover them1 and add half a stick of celery per lb4 of chestnuts4 ,if they are intended for the stuffing of a goose or a turkey1 keep them somewhat firm4 #bagd--;,,braised ,,and ,,glazed ,,chestnuts ,take some very large chestnuts1 and dip them in hot fat in order to peel them4 ,then set them in one layer1 one against the other in a sautpan4 ,if they were heaped1 only a poor result could be obtained4 ,moisten them1 just enough to cover1 with strong veal stock1 and stir them as little as possible while they are cooking1 so as to avoid breaking them4 ,when they are three-parts cooked1 reduce the moistening1 and gently roll the chestnuts in the glaze resulting from this reduction1 that they may be covered with a brilliant coating4 ,chestnuts prepared in this way serve more particularly as a garnish4 #bage--,,pur,e ,,de ,,marrons ,having thoroughly peeled the chestnuts1 cook them in white consomm1 with a celery stalk as in the case of ,no4 #bagc1 and one-half oz4 of sugar per lb4 of chestnuts4 ,continue cooking until they may be easily crushed2 rub them through tammy1 and treat the pure as directed in the case of the preceding ones4 #bagf--,,turnips 7,navets7 ,whether served as vegetables or as a garnish1 turnips are prepared like carrots4 ,they may1 therefore1 either be served glazed1 or 8 la ,crme10 c4 ,they may also be served stuffed1 after the following recipes3-- #bagg--,,stuffed ,,turnips4--,a ,take some round1 medium-sized turnips1 fairly equal in size4 ,peel them1 and1 in so doing1 shape them nicely2 then1 by means of a round fancy-cutter1 cut them deeply at their base1 pressing the instrument into the pulp4 ,this done1 thoroughly parboil and empty them4 ,with the withdrawn pulp1 prepare a pure1 to which add an equal quantity of mashed potatoes4 ,garnish the turnips with this pure1 and shape the visible portion of the latter dome-fashion4 ,set the stuffed turnips in a sautpan1 and complete their cooking in butter1 taking care to baste them frequently4 #bagh--,,stuffed ,,turnips4--,b ,prepare the turnips as above2 but stuff them with a preparation of semolina cooked in consomm and combined with grated ,parmesan4 ,complete the cooking as directed in the preceding recipe4 ,n4,b4--,proceeding in the same way1 turnips may be stuffed with spinach1 chicory1 and even with farinaceous vegetables or rice1 kept very creamy4 ,all these garnishes are at once sightly and excellent4 #bagi--,,pur,e ,,de ,,navets 7,turnip ,pure7 ,slice the turnips and cook them in a little butter1 salt1 sugar1 and the necessary amount of water4 ,rub through tammy1 and thicken the resulting pure with only just the required quantity of very good mashed potatoes4 #bahj--,,turnip-,,tops ,young turnip-tops are very much liked in ,england as a luncheon vegetable4 ,they should be prepared like 8,choux verts cooked l'anglaise40 ,onions 7,oignons7 #baha--,,stuffed ,,onions ,take some medium-sized1 mild1 ,spanish onions2 cut them at a point one-quarter of their height from the top1 and parboil them thoroughly4 ,empty them1 leaving only a wall one-third in4 thick2 chop up the withdrawn parts1 and mix them with an equal quantity of ,duxelles 7,no4 #bbe74 ,garnish the emptied onions with this preparation2 complete their cooking by braising them1 and glaze them at the last moment1 simultaneously with the formation of the gratin4 ,n4,b4--,proceed in the same way for onions stuffed with spinach1 ,rizotto1 or semolina1 c41 as suggested under ,nos4 #bagg and #bagh4 ,onions may also be garnished with a souffl preparation of spinach1 tomatoes1 chicory1 c4 ,herein lies scope for a great variety of excellent and uncommon garnishes4 #bahb--;,,fried ,,onions ,cut them into roundels one-fifth in4 thick2 separate the rings2 season them with salt and pepper2 dredge them and fry them in very hot oil4 ,drain on a piece of linen and salt slightly4 ,onions prepared in this way are used particularly as an accompaniment4 #bahc--;,,glazed ,,onions ,for the preparation without colouration3 ,peel some small onions of equal size without grazing them4 ,set them to cook in enough white consomm to almost cover them1 and two oz4 of butter per pint of consomm4 ,at the last moment roll them in their cooking-liquor1 reduced to a glaze4 ,for the preparation with colouration3 ,cook the onions very gently in butter1 with a pinch of powdered sugar1 so that the cooking and the colouring may be effected together4 #bahd--,,pur,e ,d',,oignons1 dite ,,soubise ,see ,no4 #ajd1 in the chapter on sauces4 #bahe--,,sorrel 7,oseille7 ,having shredded the sorrel and washed it in several waters1 set it to cook gently in a little water4 ,this done1 thoroughly drain it on a sieve and mix it with a pale roux1 consisting of two oz4 of butter and one oz4 of flour4 ,add one and one-quarter pints of consomm1 salt1 and a pinch of sugar to it1 and braise it in the oven for two hours4 ,then rub it through tammy2 thicken it with the yolks of six eggs or three whole eggs beaten to a stiff froth and strained through a strainer4 ,heat1 and finish with one-sixth pint of cream and five oz4 of butter4 ,dish in a timbale1 and sprinkle with strong1 veal stock4 #bahf--,,oxalis ,cook this in boiling salted water after having well cleaned and washed it4 ,it may then be prepared 8 la ,crme10 stuffed1 or 8au ,gratin40 ,oxalis pure is called ,pure ,brsilienne1 and is prepared in the same way as turnip pure4 #bahg--,,sweet ,,potatoes ,sweet potatoes are generally served1 baked in their skins1 and accompanied by fresh butter4 ,they may also be prepared according to the majority of potato-recipes1 especially the following3-- ,sautes1 ,gratines1 ,mashed1 ,duchesse1 c4 ,they may also be fried2 but1 in that case1 they should be served the moment they are ready1 for they soften very quickly4 ,finally1 they may be prepared souffl-fashion1 after the directions given under 8,souffl de ,pommes de ,terre40 #bahh--,,peas 7,petits ,pois7 ,whatever be the treatment to which peas are to be subjected1 always take them very green and freshly gathered1 and shell them only at the last minute4 ,peas are one of the vegetables most prone to lose their quality through want of care4 ,if prepared with pains1 the delicacy of their flavour is incomparable2 but the slightest neglect on the part of the operator renders them savourless and commonplace4 #bahi--,,petits ,,pois ,a ,l',,anglaise ,cook them quickly in salted boiling water2 drain them1 and dry them by tossing them over a fierce fire4 ,dish them in a timbale1 and serve some pats of very fresh butter separately4 #baij--,,petits ,,pois ,,au ,,beurre ,as soon as the peas are cooked1 drain them and toss them over a fierce fire1 to dry4 ,then season them with a pinch of powdered sugar1 and cohere them1 away from the fire1 with butter1 in the proportion of three oz4 per pint of peas4 #baia--,,petits ,,pois ,a ,,la ,,bonne-,,femme ,fry twelve oz4 of small onions and four oz4 of breast of bacon1 cut into dice and blanched in butter2 add one-half oz4 of flour to the latter2 cook the roux for a moment2 moisten with one-half pint of consomm and boil4 ,put one quart of freshly-shelled peas into this sauce2 add the onions and the bacon1 together with a bunch of parsley2 and cook1 reducing the sauce to half in so doing4 #baib--,,petits ,,pois ,a ,,la ,,flamande ,prepare one-half lb4 of new carrots as though they were to be glazed4 ,when half-cooked1 add two-thirds pint of freshly-shelled peas to them4 ,complete the cooking of the two vegetables together1 and1 at the last moment1 add butter away from the fire4 #baic--,,petits ,,pois ,a ,,la ,,fran,,aise ,take a saucepan1 of a size a little larger than would be necessary to just hold the following products1 and put into it one quart of freshly-shelled peas2 a faggot containing the heart of a lettuce1 two sprays of parsley1 and two of chervil2 twelve small onions1 four oz4 of butter1 one-third oz4 of salt1 and two-thirds oz4 of loaf-sugar4 ,mix the whole together until it forms a compact mass1 and place in the cool until ready for cooking4 ,add three tablespoonfuls of water1 when about to cook the peas1 and cook gently with lid on4 ,when about to serve1 withdraw the faggot2 cisel the lettuce2 add it to the peas1 and cohere the whole with butter1 away from the fire4 ,n4,b4--,raw1 ciseled lettuce may be added to the peas2 but1 as various tastes must be allowed for1 it is better to insert the lettuce whole1 and to mix it with the peas afterwards1 if it be so desired4 ,the lettuce may also be quartered and laid on the peas without being mixed with them4 #baid--,,petits ,,pois ,a ,,la ,,menthe ,cook the peas in salted water1 together with a bunch of fresh mint4 ,then prepare them in the ,english way or 8au ,beurre10 and lay a few parboiled mint leaves upon them when serving4 #baie--,,pur,e ,,de ,,pois ,,frais1 dite ,,saint-,,germain ,cook the peas with just enough boiling water to cover them1 and season it with one-half oz4 of salt1 and one-sixth oz4 of sugar per quart4 ,add a lettuce and a few parsley leaves 7tied together74 ,when the peas are cooked1 drain them2 and reduce their cooking-liquor while they are being rubbed through a sieve4 ,work the pure with four oz4 of fresh butter per quart1 and finally add to it the cooking-liquor1 reduced almost to a glaze4 #baif--,,moulded ,,pease ,,pur,e ,,for ,,garnish ,prepare the pure as above2 but keep it a little creamier4 ,mix with it1 per quart1 two whole eggs and the yolks of three1 beaten and strained through muslin4 ,with this preparation1 fill some dariole- or baba-moulds1 according to the piece for which the timbales are intended1 and poach them in a bain-marie for from twenty to twenty-five minutes4 ,remember to let them stand for five minutes before unmoulding them4 ,n4,b4--,timbales of haricot-beans1 flageolets1 or lentil pure1 are prepared similarly4 #baig--;,,capsicum ,,or ,,pimentos 7,poivrons doux7 ,the capsicums used in cookery are of various kinds3 the ,chilian and ,cayenne kinds 7,chili and ,cayenne peppers7 which have a strong1 burning taste1 are only used as condiments4 ,the large or mild capsicums1 green1 red1 or yellow1 are used more particularly as garnishes4 ,although the difference in their colouration is accompanied by a difference of quality1 they are not easily distinguished in this respect2 and1 although the large1 red ,spanish capsicums are the best1 the other varieties may be treated in the same way as the former4 ,whatever be the kind of capsicums used1 either grill or scald them in order to skin them1 and clear them of their seeds4 ,according to the purpose they are intended for1 they are either cut up or left whole4 #baih--,,pimentos ,,farcis ,for this purpose take some small1 green1 carrot-shaped capsicums4 ,remove their stems1 after having skinned them2 empty them1 and half-fill them with half-cooked1 pilaff rice4 ,then set them in a sautpan1 and carefully braise them with excellent stock4 #baii--;,,capsicums ,,for ,,garnishing ,for this purpose1 the large red1 ,spanish capsicums are best4 ,braise them when they are peeled1 and1 when cooked1 cut them up as the requirements may suggest4 #bbjj--,,pur,e ,,de ,,pimentos ,braise some large1 red capsicums1 with two-thirds of their weight of rice4 ,when the whole is well cooked1 rub it through a sieve1 and add butter to the extent of two oz4 per quart of the preparation4 ,n4,b4--,this pure is particularly well suited to poached fowls and white meats1 and it is well to keep it thin4 #bbja--,,potatoes 7,pommes de ,terre7 ,ordinary potatoes are rarely of good quality in ,england1 and they do not lend themselves as well as certain ,continental varieties do to the various culinary uses to which this valuable tuber may be put4 ,the very best kinds of potato are almost unknown in ,england1 and the ,dutch and ,vitelotte potatoes have to be imported4 #bbjb--,,pommes ,,de ,,terre ,a ,l',,anglaise ,turn the potatoes to the shape of large garlic cloves1 and cook them in salted water or steam4 ,they accompany more especially boiled fish4 ,the ,english method is to cook them without salt4 #bbjc--,,pommes ,,de ,,terre ,,anna ,cut them to the shape of cylinders2 slice these into thin roundels2 wash them1 and dry them in a piece of linen4 ,set these roundels in circles on the bottom of the mould proper to this potato preparation1 or in a well-buttered thick-bottomed sautpan2 let them overlap one another1 and let the lay of each circle be reversed4 ,season2 spread a coat of butter upon the first layer1 and proceed in the same way with a second layer4 ,make five or six layers in this way1 seasoning and spreading butter over each4 ,cover the utensil2 cook in a good oven for thirty minutes2 turn the whole over1 if necessary1 to equalise the colouring2 turn out upon a saucepan-lid1 to drain away the butter1 and then tilt the whole on to a dish4 #bbjd--,,pommes ,,anna ,,for ,,garnishing ,either dariole- or baba-moulds may be used for this purpose2 but they should be tinned copper ones if possible4 ,after having thoroughly buttered them1 garnish them with thin roundels of potato1 cut to the diameter of the moulds1 seasoned1 and set one upon the other4 ,set the moulds on a tray containing enough very hot fat to reach half-way up to their brims1 and cook in a very hot oven for twenty-five minutes4 ,turn out just before serving4 #bbje--,,pommes ,,de ,,terre ,,berny ,add chopped truffles to some 8,croquette0 paste 7,no4 #bai71 in the proportion of two oz4 of the former to one lb4 of the latter2 and divide up this preparation into two-oz4 portions4 ,mould these to shapes resembling apricots2 dip them in beaten eggs 7,no4 #agd71 and roll them in almonds cut into the thinnest possible splinters4 ,plunge the potato balls into hot fat five or six minutes before serving4 #bbjf--,,pommes ,,de ,,terre ,a ,,la ,,boulang,,re ,this preparation has been given in various recipes 7see ,no4 #acjg74 #bbjg--,,pommes ,,de ,,terre ,,byron ,prepare the required amount of 8,pommes ,macaire0 7,no4 #bbbh71 and cook in butter in a small frying-pan4 ,dish2 sprinkle copiously with cream and grated cheese1 and set to glaze quickly4 #bbjh--,,pommes ,,de ,,terre ,,ch,,teau ,turn them to the shape of large olives2 season them2 cook them gently in clarified butter1 that they may be golden and very soft2 and1 just before serving1 sprinkle them moderately with chopped parsley4 #bbji--,,pommes ,,de ,,terre ,a ,,la ,,cr,,me ,vitelotte or new kidney potatoes are needed for this preparation4 ,cook them in salted water2 peel them as soon as this is done1 and cut them into rather thick roundels4 ,put them in a sautpan2 moisten1 enough to cover them1 with boiling cream2 season1 and reduce the cream4 ,at the last moment1 finish with raw cream4 #bbaj--;,,croquettes ,,de ,,pommes ,,de ,,terre ,prepare the necessary quantity of 8,croquette0 paste 7,no4 #bai71 and divide it into two-oz4 portions4 ,roll these to the shape of corks or pears2 treat them l'anglaise1 and put them into very hot fat1 five or six minutes before serving4 #bbaa--;,,croquettes ,,de ,,pommes ,,de ,,terre ,a ,,la ,,dauphine ,take the required amount of 8,pommes ,dauphine0 preparation 7,no4 #bbj72 divide it into two-oz4 portions2 mould these to the shape of corks2 treat them l'anglaise1 and fry them like ordinary croquettes4 #bbab--,,pommes ,,de ,,terre ,a ,,la ,,duchesse ,use the same preparation as for ,no4 #bbaj4 ,mould the portions to the shape of small cottage-brioches1 galettes or small loaves1 or shape them by means of the piping-bag4 ,arrange them on a buttered tray2 gild them with beaten egg1 and colour them in a fierce oven for seven or eight minutes before serving them4 #bbac--,,pommes ,,de ,,terre ,,duchesse ,,au ,,chester ,use the same preparation as for ,no4 #bbaj1 and combine it with two oz4 of grated ,chester per lb4 ,mould it to the shape of very small galettes2 set these portions on a buttered tray2 gild them with beaten eggs2 cover each with a thin slice of ,chester1 and set them in the oven for seven or eight minutes before serving4 #bbad--,,pommes ,,de ,,terre ,,fondantes ,cut the potatoes to the shape of large1 elongated olives1 and let each weigh about three oz4 ,gently cook them in butter1 in a sautpan1 and take care to turn them over4 ,when they are cooked1 withdraw them1 so as to slightly flatten them with a fork without breaking them4 ,drain away their butter2 return them to the sautpan with three oz4 of fresh butter per every two lbs4 of their weight1 and cook them with lid on until they have entirely absorbed the butter4 #bbae--,,pommes ,,de ,,terre ,,en ,,allumettes ,trim the potatoes square1 and then cut them into small rods1 of one-fifth in4 sides4 ,put them in hot fat1 and let them dry well before draining them4 #bbaf--,,pommes ,,de ,,terre ,,chatouillard ,trim the potatoes1 and cut them into long even ribbons one-eighth in4 thick4 ,treat these ribbons like 8,pommes souffles0 7see ,no4 #bbba74 #bbag--;,,chipped ,,potatoes ,cut the potatoes into thin roundels1 by means of a special plane2 put them into cold water for ten minutes2 drain them2 dry them in linen1 and fry them1 keeping them very crisp4 ,serve them cold or hot1 with game roasted in the ,english way4 #bbah--,,pommes ,,de ,,terre ,,collerette ,turn the potatoes to the shape of corks1 and cut them with a special knife which grooves them4 ,treat them like chipped potatoes4 #bbai--,,pommes ,,de ,,terre ,,pailles ,cut the potatoes into a long1 thin julienne2 wash them and thoroughly dry them on a piece of linen4 ,put them into hot fat2 and1 at the end of a few minutes1 drain them in a frying-basket4 ,just before serving them1 plunge them afresh into smoking fat1 that they may be very crisp2 drain them on a piece of linen1 and salt them moderately4 #bbbj--,,pommes ,,de ,,terre ,,pont-,,neuf ,trim the potatoes square1 and cut them into rods of half-inch sides4 ,plunge them into hot fat1 and leave them there until they are crisp outside and creamy in4 ,this preparation represents the generic type of fried potatoes4 #bbba--,,pommes ,,de ,,terre ,,souffl,,es ,trim the potatoes square1 and carefully cut them into slices one-eighth inch thick4 ,wash them in cold water2 thoroughly dry them1 and put them into moderately hot fat4 ,as soon as the potatoes are in it1 gradually heat the fat until they are cooked--which they are known to be when they rise to the surface of the frying fat4 ,drain them in the frying-basket1 and at once immerse them in fresh and hotter fat4 ,this final immersion effects the puffing1 which results from the sudden contact with intense heat4 ,leave the potatoes to dry2 drain them on a stretched piece of linen2 salt them moderately1 and dish them4 #bbbb--;,,gratin ,,de ,,pommes ,,de ,,terre ,a ,,la ,,dauphinoise ,finely slice two lbs4 of fair-sized ,dutch potatoes4 ,put them in a basin1 and add thereto salt1 pepper1 grated nutmeg1 one beaten egg1 one and one-half pints of boiled milk1 and four oz4 of fresh1 grated ,gruyre4 ,thoroughly mix up the whole4 ,pour this preparation into earthenware dishes1 rubbed with garlic and well buttered2 copiously sprinkle with grated ,gruyre2 add a few pieces of butter1 and cook in a moderate oven for from forty to forty-five minutes4 #bbbc--,,pommes ,,de ,,terre ,a ,,la ,,hongroise ,fry four oz4 of chopped onion in butter1 together with a coffeespoonful of paprika4 ,add two peeled1 pressed1 and sliced tomatoes2 two lbs4 of potatoes1 cut into somewhat thick roundels1 and moisten1 just enough to cover1 with consomm4 ,cook1 while almost entirely reducing the moistening1 and sprinkle with chopped parsley at the last moment4 #bbbd--,,pommes ,,de ,,terre ,,gratin,,es ,this preparation may be made in two ways as follows3-- 7#a7 ,make a smooth potato pure2 this done1 put it into a deep1 buttered gratin-dish2 smooth its surface2 sprinkle the latter with grated cheese mixed with fine raspings2 bedew with melted butter1 and set the gratin to form in a fierce oven4 7#b7 ,bake some fine1 well-washed1 ,dutch potatoes in the oven4 ,as soon as they are cooked1 open them lengthwise2 withdraw their pulp2 rub the latter through a sieve while it is still quite hot1 and finish it after the manner of an ordinary pure4 ,fill the half-shells with pure2 sprinkle the latter with grated cheese and raspings2 lay the half-shells on a tray1 and set the gratin to form as above4 ,on taking the potatoes out of the oven1 dish them on a napkin1 and serve them immediately4 #bbbe--,,pommes ,,de ,,terre ,,au ,,lard ,frizzle in butter one-half lb4 of breast of salted pork1 cut into dice and blanched1 and twelve small onions4 ,drain the bacon and the onions2 mix one oz4 of flour with the butter2 brown for a few minutes1 and moisten with one and one-quarter pints of consomm4 ,season with a pinch of pepper1 and add two lbs4 of medium-sized1 quartered and well-trimmed potatoes1 the bacon and the onions1 and a faggot4 ,cover and cook gently4 ,dish in a timbale1 and sprinkle moderately with chopped parsley4 #bbbf--,,pommes ,,de ,,terre ,,lorette ,add some grated cheese to the preparation for 8,pommes ,dauphine10 in the proportion of one oz4 of the former per lb4 of the latter4 ,divide up this mixture into one and one-half oz4 portions2 mould these to the shape of crescents1 and dredge them moderately4 ,plunge these crescents into very hot fat about six minutes before serving4 #bbbg--,,pommes ,,de ,,terre ,a ,,la ,,lyonnaise ,cut some peeled and plain-boiled potatoes into roundels1 and toss these in butter in a frying-pan4 ,likewise toss some sliced onions in butter1 the quantity of the former measuring one-fourth of that of the potatoes4 ,when the onions are of a nice golden colour1 add them to the sautd potatoes2 season with salt and pepper2 saut the two products together for a few minutes1 that they may mix thoroughly1 and dish them in a timbale with chopped parsley4 #bbbh--,,pommes ,,de ,,terre ,,macaire ,bake some ,dutch potatoes in the oven4 ,as soon as they are done1 empty them and collect their pulp on a dish2 season it with salt and pepper1 and work it with a fork2 adding to it1 the while1 one and one-half oz4 of butter per lb4 ,spread this preparation in the form of a galette on the bottom of an omelet-pan containing some very hot1 clarified butter1 and brown it well on both sides4 #bbbi--,,pommes ,,de ,,terre ,,maire ,prepare these exactly like 8,pommes la ,crme40 #bbcj--,,pommes ,,de ,,terre ,a ,,la ,,ma,,tre-,d',h,,tel ,cook some medium-sized ,dutch potatoes in salted water2 peel them2 cut them into roundels while they are still quite hot1 and cover them with boiling milk4 ,season them with salt and white pepper2 completely reduce the milk1 and dish them in a timbale with chopped parsley4 #bbca--,,pommes ,,de ,,terre ,,marquise ,mix some very reduced and very red tomato pure with the preparation for 8,pommes ,duchesse10 in the proportion of three tablespoonfuls of the former per lb4 of the latter4 ,set this preparation on buttered trays 7by means of a piping-bag fitted with a large1 grooved pipe7 in shapes resembling half-eggs4 ,gild them slightly with beaten eggs1 and set them in a somewhat hot oven seven or eight minutes before serving4 #bbcb--,,pommes ,,de ,,terre ,a ,,la ,,menthe ,cook some fair-sized new potatoes in the ,english way1 and add a bunch of mint to them4 ,dish them in a timbale1 and set a mint-leaf 7from the bunch7 upon each potato4 #bbcc--,,pommes ,,de ,,terre ,,mireille ,cut some medium-sized1 raw potatoes into roundels4 ,season them and saut them in butter4 ,when they are ready1 add to them1 per lb41 four oz4 of sliced artichoke-bottoms1 tossed in butter1 and one and one-half oz4 of truffle slices4 ,saut the whole so as to ensure a complete mixture1 and dish in a timbale4 #bbcd--,,pommes ,,de ,,terre ,,mirette ,cut some raw potatoes into a julienne one-eighth inch wide1 and cook them in butter1 keeping them very creamy4 ,add to them1 per lb41 two oz4 of a julienne of truffles and three tablespoonfuls of melted meat glaze4 ,mix2 dish in a timbale2 sprinkle with grated ,parmesan and melted butter1 and set to glaze quickly4 #bbce--,,pommes ,,de ,,terre ,,mousseline ,prepare a flawn-crust1 baked without colouration4 ,meanwhile1 bake a few ,dutch potatoes in the oven2 withdraw their pulp2 season it with salt and white pepper1 and work it over the fire with four oz4 of butter and the yolks of two eggs per lb4 of its weight4 ,add one-sixth pint of whisked cream1 and set the preparation in the crust1 shaping it like a dome4 ,decorate by means of a piping-bag1 fitted with a grooved pipe1 with some of the preparation which should have been put aside2 sprinkle with melted butter1 and set to glaze quickly4 #bbcf--,,pommes ,,de ,,terre ,,noisettes ,cut the potatoes1 by means of a round spoon-cutter1 into pieces the size of hazel-nuts4 ,season and cook them in butter1 and take care to keep them nicely golden and creamy4 #bbcg--,,pommes ,,de ,,terre ,,parisienne ,prepare some 8,pommes ,noisettes0 as above2 but cut them a little smaller4 ,when they are cooked1 roll them in melted meat glaze1 and sprinkle them with chopped parsley4 #bbch--,,pommes ,,de ,,terre ,,parmesane ,proceed as directed under 8,pommes au ,chester0 7,no4 #bbac71 but substitute ,parmesan for the latter4 #bbci--,,pommes ,,de ,,terre ,,persillees ,cook the potatoes in the ,english way1 that is to say1 boil them plainly2 drain them well1 and roll them in melted butter and chopped parsley4 #bbdj--,,pommes ,,de ,,terre ,,robert ,prepare a composition of 8,pomme ,macaire10 and add thereto1 per lb41 three eggs and a large pinch of chopped chives4 ,cook in the frying-pan as for 8,pomme ,macaire40 #bbda--,,pommes ,,de ,,terre ,a ,,la ,,roxelane ,bake six fine ,dutch potatoes in the oven4 ,withdraw the pulp from their insides1 and work it1 together with one-third lb4 of butter and four egg-yolks1 and enough fresh cream to thin it4 ,complete with the whites of two eggs1 beaten to a stiff froth4 ,set this preparation in small timbales1 made from brioches the knobs of which have been removed1 and the under halves of which have been emptied of all crumb4 ,sprinkle with chopped truffle1 and bake in a mild oven as for a souffl4 #bbdb--,,pommes ,,de ,,terre ,a ,,la ,,savoyarde ,proceed as for ,no4 #bbbb2 but replace the milk by some consomm4 #bbdc--,,pommes ,,de ,,terre ,a ,,la ,,saint-,,florentin ,prepare some 8,pommes ,croquettes0 paste 7,no4 #bai74 ,combine therewith 7per lb47 two oz4 of chopped1 lean ham4 ,roll the portions into the shape of corks2 dip them in beaten eggs1 and roll them in vermicelli4 ,this done1 flatten so as to give them a rectangular shape1 and fry them in very hot fat4 #bbdd--,,pommes ,,de ,,terre ,,schneider ,proceed as directed under ,no4 #bbcj2 but for the milk substitute some consomm4 ,reduce in the same way1 and finish with butter1 melted meat glaze1 and chopped parsley4 #bbde--,,pommes ,,de ,,terre ,,suzette ,peel some fine1 ,dutch potatoes1 and turn them to the shape of eggs4 ,cut them flat at one end that they may stand upright1 and bake them on a tray in the oven4 ,open them like a boiled egg2 put aside the pieces thus cut off1 and withdraw the pulp from their insides4 ,season this pulp1 and work it2 adding to it the while1 per lb41 two oz4 of butter1 two egg-yolks1 a few tablespoonfuls of thick cream1 and a little salpicon of the white of a chicken1 tongue1 truffles1 and mushrooms4 ,fill the potato-shells with this preparation2 readjust the covers1 and set them in the oven for ten minutes4 ,on withdrawing them from the oven1 set the potatoes on a dish1 and glaze them with melted butter4 #bbdf--,,pommes ,,de ,,terre ,,voisin ,prepare these exactly like 8,pommes ,anna10 but sprinkle each layer of potato-roundels with grated cheese4 ,the cooking is the same4 #bbdg--,,pommes ,,nana 7,for ,garnishing7 ,cut the potatoes into a julienne2 season them1 and mould them by heaping them into well-buttered1 dariole-moulds4 ,cook them1 like 8,pommes ,anna0 7for garnishing71 on a tray containing some very hot fat4 ,on taking them out of the oven1 turn them out and sprinkle them with ,chteau sauce4 #bbdh--,,mashed ,,potatoes ,peel and quarter some ,dutch potatoes1 and quickly cook them in salted water4 ,when they feel soft to the touch1 drain them2 rub them through a sieve1 and work the pure vigorously with three oz4 of butter per lb4 of potatoes4 ,then add1 little by little1 about one-half pint of boiling milk1 in order to bring the pure to the required consistence4 ,heat without boiling1 and serve4 ,remember that mashed potatoes should be only just cooked1 and that if they be allowed to wait they lose all their quality4 #bbdi--,,quenelles ,,de ,,pommes ,,de ,,terre ,prepare a composition as for 8,pommes ,duchesse10 and add thereto 7per two lbs47 three whole eggs and one-third lb4 of flour4 ,divide up the preparation into one and one-half oz4 portions2 mould these to the shape of corks or quoits1 or mould them by means of a spoon1 and set them in a buttered sautpan4 ,poach them in salted water2 drain them2 set them on a buttered dish sprinkled with grated cheese2 dredge with grated cheese2 sprinkle with melted butter1 and set the gratin to form4 ,on taking the dish out of the oven1 sprinkle the quenelles with nut-brown butter4 #bbej--,,souffl ,,de ,,pommes ,,de ,,terre ,prepare a pint of mashed potatoes with cream2 add thereto the raw yolks of three eggs and their whites beaten to a stiff froth4 ,set in a buttered souffl saucepan1 or in small porcelain cases1 and cook like an ordinary souffl4 ,rice 7,riz7 #bbea--,,riz ,,au ,,blanc 7,for ,fowls and ,eggs7 ,wash one-half lb4 of ,carolina rice2 put it into a saucepan2 cover it with plenty of cold water2 salt it1 and parboil it for one-quarter hour4 ,this done1 drain it and put it into a sautpan with two and one-half oz4 of butter cut into small pieces4 ,mix with a fork2 cover1 and place in a moderate oven for fifteen minutes4 #bbeb--,,riz ,,au ,,gras ,parboil one-half lb4 of ,carolina rice2 drain it2 fry it in butter1 and moisten it with twice as much white and rather fat consomm as would be needed just to cover it4 ,set to boil1 and then cook it gently in the oven for fifteen minutes4 #bbec--,,riz ,a ,,la ,,grecque ,prepare some 8,pilaff0 rice4 ,add to it1 per lb4 of its weight one half-onion1 chopped and fried in butter1 together with two oz4 of fat sausage-meat1 divided into small portions1 and two oz4 of ciseled lettuce2 cook the whole1 and complete with one-quarter pint of peas1 cooked 8 la ,franaise10 and one and one-half oz4 of red capsicums cut into dice4 ,this garnish is mixed with the rice seven or eight minutes before serving4 #bbed--,,riz ,a ,l',,indienne ,parboil one-half lb4 of ,patna rice in salted water1 for fifteen minutes2 stirring it from time to time the while4 ,drain it2 wash it in several cold waters2 lay it on a napkin1 and set the latter on a tray or on a sieve4 ,dry for fifteen minutes in a steamer or in a very moderate oven4 #bbee--,,riz ,,pilaff ,fry one chopped half-onion and one-half lb4 of ,carolina rice in two oz4 of butter4 ,stir over the fire1 until the rice is well affected all over2 moisten with one quart of white consomm2 cover1 and cook in a moderate oven for eighteen minutes4 ,transfer it to another saucepan as soon as it is cooked4 #bbef--,,pilaff ,,rice 7,for the ,stuffing of ,fowls7 ,pilaff rice is frequently used in stuffing fowls4 ,for this purpose1 when it is cooked1 it is combined 7per quart7 with a little cream1 four oz4 of foie-gras dice1 and as much truffle1 also in dice4 ,the rice should only be three-parts cooked for stuffings2 for it completes its cooking inside the bird4 ,for this reason the cream is added1 that the rice may absorb it while its cooking is being completed4 #bbeg--,,riz ,,pilaff ,a ,,la ,,turque ,prepare some pilaff rice as directed under ,no4 #bbee1 and1 while it is cooking1 add to it enough saffron to make it of a nice1 golden colour4 ,when cooked1 add four oz4 of peeled and concassed tomatoes to it4 #bbeh--,,rizotto ,a ,,la ,,pi,,montaise ,fry a medium-sized onion in butter1 and add to it one-half lb4 of ,piedmont rice4 ,put the rice on the side of the stove2 add some saffron to it and stir it until it is well saturated with butter4 ,moisten the rice with about one quart of consomm per lb4 ,the consomm should be added to the rice in seven or eight instalments1 and as fast as it becomes absorbed1 a fresh supply should be forthcoming4 ,when adding the liquor1 stir the rice with a wooden spoon4 ,cook the rice under cover1 and1 to the resulting preparation1 which should thus be creamy1 add a few pieces of fresh butter and some grated ,parmesan4 ,the dish may be finished1 either with shavings of white truffles or ham cut into dice4 #bbei--,,salsify or ,,oyster ,,plant 7,salsifis7 ,there are two kinds of salsify3--the white and the black1 which is also called 8viper's grass40 ,after having carefully scraped and washed it1 cook it in a blanc4 ,the same preparations suit the two kinds4 #bbfj--;,,fried ,,salsify ,after having thoroughly drained it1 cut it into three and one-half lengths1 and put these on a dish4 ,season with salt and pepper2 add lemon juice1 a few drops of oil1 some chopped parsley1 and leave to marinade for from twenty-five to thirty minutes1 taking care to toss the salsify from time to time4 ,this done1 drain the lengths of salsify1 dip them in some thin batter2 plunge them in very hot fat1 and drain them when the batter is quite dry4 ,dish them on a napkin with fried parsley4 ,n4,b4--,it is not absolutely necessary to marinade salsify2 the question is one of taste4 #bbfa--,,salsifis ,,saut ,cut it into two-inch lengths2 dry them very well1 and toss these in butter in an omelet-pan1 until they are of a nice golden colour4 ,season1 and dish in a timbale with fried parsley4 #bbfb--,,salsifis ,a ,,la ,,cr,,me ,proceed as directed in the case of other vegetables prepared in this way4 ,tomatoes #bbfc--;,,grilled ,,tomatoes ,take some whole tomatoes1 if possible2 oil them copiously1 and grill them gently4 #bbfd--,,tomates ,,farcies ,if the tomatoes to be stuffed be large1 cut them in two laterally2 if they be medium-sized or small1 a lateral slice cut from their stem-ends is sufficient4 ,in any case1 press them slightly in order to exude their juice and seeds2 season them inside with salt and pepper2 set them on an oiled tray1 and half-cook them in the oven4 ,finally1 stuff them as their designation on the menu requires4 #bbfe--,,tomates ,,farcies ,,au ,,gratin ,having prepared the tomatoes as above1 stuff them with somewhat stiff ,duxelles2 sprinkle with raspings and a few drops of oil1 and set the gratin to form in a hot oven4 ,on taking the dish out of the oven1 surround the tomatoes with a thread of clear tomatd half-glaze sauce4 #bbff--,,tomates ,,farcies ,a ,,la ,,proven,,ale ,prepare the tomatoes as follows3--,cut them in two2 remove their seeds2 season them1 and place them1 cut side undermost1 in an omelet-pan containing very hot oil4 ,turn them over when they are half-cooked2 cook them for a little while longer2 lay them on a gratin-dish1 and stuff them with the following preparation3--,for six tomatoes1 fry two tablespoonfuls of chopped onion in oil2 add four peeled1 pressed1 and concassed tomatoes1 a pinch of chopped parsley1 and a crushed clove of garlic1 and cook under cover for twelve minutes4 ,complete with four tablespoonfuls of bread-crumbs1 soaked in consomm and rubbed through a sieve2 two anchovies also rubbed through a sieve1 and finish with some somewhat fat1 braised-beef gravy4 ,when the tomatoes are stuffed1 sprinkle them with bread-crumbs combined with grated cheese2 sprinkle with oil1 and set the gratin to form4 ,these tomatoes may be served either hot or cold4 #bbfg--,,tomates ,,farcies ,a ,,la ,,portugaise ,stuff the tomatoes with pilaff rice combined with a quarter of its volume of concassed tomatoes4 ,dish this rice in the shape of a regular dome1 and sprinkle it with chopped parsley4 ,n4,b4--,in addition to the above recipes1 tomatoes prepared as already directed may also be garnished with minced chicken or lamb meat1 or with scrambled eggs1 sprinkled with grated ,parmesan1 and then set to glaze at the salamander4 #bbfh--,,tomates ,,saut,,es ,a ,,la ,,proven,,ale ,having halved1 pressed1 and seasoned the tomatoes1 put them1 cut side undermost1 in an omelet-pan containing very hot oil4 ,turn them over when they are half-cooked1 and sprinkle them with a little chopped parsley1 together with a mite of garlic1 and some bread-crumbs4 ,place them in a moderate oven in order to finish their cooking1 and dish the tomatoes the moment they are withdrawn from the oven4 #bbfi--,,pur,e ,,de ,,tomates ,see ,tomato ,sauce 7,no4 #bi74 #bbgj--,,souffl ,,de ,,tomates ,a ,,la ,,napolitaine ,prepare one-half pint of very reduced tomato pure1 and combine therewith two oz4 of grated ,parmesan1 two tablespoonfuls of very stiff ,bchamel sauce1 and the yolks of three eggs4 ,add the three whites1 beaten to a stiff froth1 and spread the preparation in layers in a buttered1 souffl timbale2 setting upon each layer a litter of freshly-cooked macaroni1 cohered with butter and grated ,parmesan4 ,cook like an ordinary souffl4 ,jerusalem ,artichokes 7,topinambours7 #bbga--,,topinambours ,a ,l',,anglaise ,cut the ,jerusalem artichokes to the shape of large olives1 and gently cook them in butter1 without colouration4 ,season them1 and cohere them with a little thin ,bchamel sauce4 #bbgb--,,topinambours ,,frits ,peel and cut the ,jerusalem artichokes into thick slices4 ,cook these in butter2 dip them in batter1 and fry them at the last moment4 #bbgc--,,pur,e ,,de ,,topinambours ,peel1 slice1 and cook the ,jerusalem artichokes in butter4 ,rub them through a sieve1 and work the pure over the fire1 with two oz4 of butter per lb4 ,add enough mashed potatoes to thicken the preparation1 and complete with a few tablespoonfuls of boiling milk4 #bbgd--,,souffl ,,de ,,topinambours ,proceed as for ,no4 #bbej4 ,truffles 7,truffes7 ,truffles are used especially as a garnish2 but they may also be served as a vegetable or a hors-d'uvre4 ,when so served1 they should be prepared very simply2 for they require no refining treatment to make them perfect4 #bbge--,,truffes ,,sous ,,la ,,cendre ,take some large truffles1 and clean them well4 ,season them with salt and pepper and a few drops of liqueur brandy2 completely enclose them in a layer of patty paste1 and bake them in the oven from twenty-five to thirty minutes4 ,serve them in their case of paste4 #bbgf--,,truffes ,,au ,,champagne ,take some fine1 well-cleaned truffles2 season them1 and cook them1 with lid on1 in champagne4 ,this done1 set them in a timbale1 or in small silver saucepans4 ,almost completely reduce the champagne2 add thereto a little thin1 strong1 veal stock2 strain the whole through muslin2 pour it over the truffles1 and place these on the side of the stove for ten minutes without allowing the stock to boil4 #bbgg--,,truffes ,a ,,la ,,cr,,me ,cut one lb4 of raw1 peeled truffles into thick slices4 ,season them with salt and pepper1 and cook them very gently in two oz4 of butter and a few drops of burnt liqueur brandy4 ,reduce to a stiff consistence one-half pint of cream with three tablespoonfuls of ,bchamel sauce2 add some truffle cooking-liquor and the necessary quantity of cream2 complete with two oz4 of best butter2 mix the truffles with this sauce1 and serve in a vol-au-vent crust4 #bbgh--,,truffes ,a ,,la ,,serviette ,under this head are served 8,truffes au ,champagne10 the recipe for which is given above1 but the champagne should be replaced by ,madeira4 ,dish them in a timbale1 set in a napkin folded to represent an artichoke4 ,but it would be very much more reasonable to serve 8,truffes la cendre0 under this head1 serving them under a folded napkin1 as for 8,pommes de terre en robe de chambre0 7potatoes in their skins74 #bbgi--,,timbale ,,de ,,truffes ,line a buttered timbale mould with ordinary patty paste4 ,garnish its bottom and sides with slices of bacon1 and fill up the mould with raw1 peeled truffles1 seasoned with salt and pepper4 ,add a glassful of ,madeira1 two tablespoonfuls of pale chicken or veal glaze2 cover with a slice of bacon1 and close up the timbale1 in the usual way1 with a layer of paste4 ,gild with beaten eggs1 and bake in a hot oven for fifty minutes4 ,when about to serve1 turn out and dish on a napkin4 ,farinaceous ,products #bbhj--;,,gnochi ,,au ,,gratin ,prepare a 8pte choux0 after recipe ,no4 #bcgd1 from the following ingredients3--one pint of milk1 a pinch of salt1 and a little nutmeg1 four oz4 of butter1 two-thirds lb4 of flour1 and six eggs4 ,when the paste is ready1 combine with it four oz4 of grated ,parmesan4 ,divide this paste into portions the size of walnuts2 drop them into boiling1 salted water1 and poach them4 ,as soon as the gnochi rise to the surface of the water1 and seem resilient to the touch1 drain them on a piece of linen4 ,coat the bottom of a gratin-dish with ,mornay sauce2 set the gnochi upon the latter2 cover them with the same sauce2 sprinkle with grated cheese and melted butter1 and set the gratin to form in a moderate oven for from fifteen to twenty minutes4 #bbha--;,,gnochi ,a ,,la ,,romaine ,scatter two-thirds lb4 of semolina over a quart of boiling milk4 ,season with salt1 pepper1 and nutmeg1 and cook gently for twenty minutes4 ,take the utensil off the fire2 thicken the semolina with the yolks of two eggs1 and spread it on a moistened tray1 in a layer one-half in4 thick4 ,when it is quite cold stamp it out with a round cutter1 two in4 in diameter4 ,set the gnochi in shallow1 buttered timbales2 sprinkle with grated ,gruyre and ,parmesan1 and with a little melted butter1 and set the gratin to form4 #bbhb--;,,gnochi ,,de ,,pommes ,,de ,,terre ,cook two lbs4 of potatoes in the ,english way4 ,drain them as soon as they are cooked1 and work the pure1 while it is very hot1 with one and one-half oz4 of butter1 two small eggs1 two egg-yolks1 one-third lb4 of flour1 salt1 pepper1 and nutmeg4 ,divide up this preparation into portions the size of walnuts2 roll them into balls2 press upon them lightly with a fork to give them a criss-cross pattern1 and poach them in boiling water4 ,drain them on a piece of linen2 dish them in layers1 sprinkling some grated cheese between each layer2 sprinkle some grated cheese over the top surface2 bedew liberally with melted butter1 and set the gratin to form in a hot oven4 #bbhc--,,noques ,,au ,,parmesan ,put into a previously-heated basin one-half lb4 of manied butter1 and work the latter with salt1 pepper1 and nutmeg2 adding to it1 little by little1 two eggs and two well-beaten egg-yolks1 five oz4 of flour1 and the white of an egg1 also beaten to a stiff froth4 ,divide up the preparation into portions the size of hazel-nuts2 drop these portions into a sautpan of boiling1 salted water1 and let them poach4 ,drain the noques on a piece of linen2 dish them in a timbale2 sprinkle them copiously with grated cheese and with nut-brown butter4 #bbhd--,,macaroni ,under this head are included all tubular pastes from ,spaghetti1 the size of which is not larger than thick vermicelli1 to canneloni1 the bore of which is one-half in4 in diameter4 ,all these pastes are cooked in boiling water1 salted to the extent of one-third oz4 per quart4 ,macaroni1 like other pastes of a similar nature1 should not be cooled4 ,the most one can do1 if the cooking has to be stopped at a given moment1 is to pour a little cold water into the saucepan and then to take it off the fire4 #bbhe--,,macaroni ,a ,l',,italienne ,cook the macaroni in boiling water2 completely drain it2 put it into a sautpan1 and toss it over the fire to dry4 ,season it with salt1 pepper and nutmeg2 cohere it with five oz4 of grated ,gruyre and ,parmesan1 in equal quantities1 and two oz4 of butter1 cut into small pieces1 per lb4 of macaroni4 ,saut the whole well to ensure the leason1 and dish in a timbale4 #bbhf--,,macaroni ,,au ,,gratin ,prepare the macaroni after ,no4 #bbhe1 adding to it a little ,bchamel sauce2 and set it on a buttered gratin-dish1 besprinkled with grated cheese4 ,sprinkle the surface of the preparation with grated cheese and raspings1 mixed1 and with melted butter1 and set the gratin to form in a fierce oven4 #bbhg--,,macaroni ,,au ,,jus ,parboil the macaroni in salted water1 keeping it somewhat firm3 drain it1 cut it into short lengths1 and simmer it in beef braising-liquor1 until the macaroni has almost entirely absorbed the latter4 ,dish in a timbale1 and sprinkle with a few tablespoonfuls of the same liquor4 #bbhh--,,macaroni ,a ,,la ,,nantua ,having cooked1 drained and dried the macaroni1 cohere it with crayfish cream1 and mix therewith twenty-four crayfishes' tails per lb4 of macaroni4 ,dish in a timbale1 and cover the macaroni with a julienne of very black truffles4 #bbhi--,,macaroni ,a ,,la ,,napolitaine ,prepare a beef estouffade with red wine and tomatoes2 cook it for from ten to twelve hours1 that it may be reduced to a pure4 ,rub this estouffade through a sieve and put it aside4 ,parboil some thick macaroni1 keeping it somewhat firm2 drain it2 cut it into short lengths1 and cohere it with butter4 ,sprinkle the bottom of a timbale with grated cheese2 cover with a layer of estouffade pure2 spread a layer of macaroni upon the latter1 and proceed in the same order until the timbale is full4 ,serve the preparation as it stands4 #bbij--,,macaroni ,,aux ,,truffes ,,blanches ,prepare the macaroni as directed under ,no4 #bbhe1 and add to it six oz4 of white ,piedmont truffles 7cut into thin shavings71 per lb4 of macaroni4 ,leave the preparation covered for five minutes and dish in a timbale4 #bbia--,,noodles 7,nouilles7 ,these are generally bought ready-made4 ,if one wish to prepare them oneself1 the constituents of the paste are3--one lb4 of flour1 one-half oz4 of salt1 three whole eggs1 and five egg-yolks4 ,moisten as for an ordinary paste1 roll it out twice on a board1 and leave it to stand for one or two hours before cutting it up4 ,all macaroni recipes may be applied to noodles4 ,for 8,nouilles l',alsacienne10 it is usual1 when the preparation is ready in the timbale1 to distribute over it a few raw noodles sautd in butter and kept very crisp4 ,kache ,kache is not a vegetable2 but since this preparation has appeared either as a constituent or an accompaniment of certain ,russian dishes which occur in this work1 ,i am obliged to refer to it4 #bbib--,,kache ,,de ,,semoule ,,pour ,,coulibiac ,take some coarse1 yellow semolina1 and scatter it over three times its bulk of boiling consomm4 ,cook it gently for twenty-five minutes2 drain it on a sieve2 spread it on a tray1 and place it in a moderate oven to dry4 ,this done1 rub it lightly through a coarse sieve with the view of separating the grains1 and put it aside in the dry until wanted4 #bbic--,,kache ,,de ,,sarrasin ,,pour ,,potages ,moisten one lb4 of concassed buckwheat with enough tepid water to make a stiff paste2 add the necessary salt1 and put this paste in a large ,charlotte-mould4 ,bake in a hot oven for two hours4 ,then remove the thick crust which has formed upon the preparation1 and transfer what remains1 by means of a spoon1 to a basin4 ,mix therewith two oz4 of butter while it is still hot4 ,kache prepared in this way may be served in a special timbale4 ,but it is more often spread in a thin layer on a buttered tray1 and left to cool4 ,it is then cut into roundels one in4 in diameter1 and these are rolled in flour and coloured on both sides in very hot1 clarified butter4 #bbid--,,polenta ,in a quart of boiling water containing one-half oz4 of salt1 immerse two-thirds lb4 of maize flour1 stirring the while with a spoon1 that the two may mix4 ,cook for twenty-five minutes2 add two oz4 of butter and two and one-half oz4 of grated ,parmesan4 ,if the ,polenta be prepared for a vegetable or a garnish1 it is spread in a thin layer on a moistened tray4 ,when cold1 it is cut into roundels or lozenges1 which are first browned in butter1 dished1 and then sprinkled with grated cheese and nut-brown butter4 #bbie--,,souffl ,,pi,,montais ,boil one pint of milk with one-fifth oz4 of salt2 sprinkle on it two oz4 of maize flour2 mix well2 cover1 and cook in a mild oven for twenty-five minutes4 ,then transfer the paste to another saucepan2 work it with one and one-half oz4 of butter and as much grated ,parmesan2 mix therewith one egg1 two egg-yolks1 and the whites of three eggs beaten to a stiff froth4 ,dish in a buttered timbale2 sprinkle with grated cheese1 and cook like an ordinary souffl4 #bbie;a--,,souffl ,,au ,,parmesan ,mix one lb4 of flour and two and one-half pints of milk in a saucepan4 ,add a little salt1 pepper and nutmeg1 and set the preparation to boil1 stirring it constantly the while4 ,as soon as the boil is reached1 take the saucepan off the fire1 and add one lb4 of grated ,parmesan1 three oz4 of butter1 and ten egg-yolks4 ,rub the whole through tammy and then combine with it the whites of ten eggs whisked to a stiff froth4 ,mould in a silver timbale1 lined with a band of buttered paper1 and bake in the oven for from twenty to twenty-five minutes4 #bbif--,,ravioli ,whatever be their garnish1 ravioli are always prepared in the same way4 ,the stuffings given below represent the most usual forms of garnish4 ,,stuffing ,a ,mix one-half lb4 of finely-chopped1 cooked chicken-meat2 five oz4 of cooked and crushed brains2 three oz4 of pressed white cheese2 three oz4 of chopped1 pressed and blanched spinach2 three oz4 of parboiled green borage2 a pinch of green sweet basil2 five oz4 of grated ,parmesan2 two eggs2 two egg-yolks2 salt1 pepper and nutmeg4 ,,stuffing ,b ,mix two-thirds lb4 of well-cooked1 cold and finely-chopped daube of beef2 two-thirds lb4 of parboiled1 pressed1 and chopped spinach2 one oz4 of chopped shallots2 five oz4 of a pure of cooked brain2 two whole eggs1 salt1 pepper and nutmeg4 ,,stuffing ,c ,toss one-half lb4 of chickens' livers in butter2 add to it two chopped shallots1 a pinch of parsley1 and a little crushed garlic4 ,finely pound the livers1 and add successively one-half lb4 of parboiled1 cooled and fresh spinach2 two anchovy fillets2 three oz4 of butter2 three eggs1 salt1 pepper1 nutmeg1 and a pinch of sweet basil4 ,rub the whole through a sieve4 #bbig--,,the ,,preparation ,,of ,,ravioli ,they may be made in various shapes as follows3-- 7#a7 ,roll a piece of noodle paste to a thin layer and stamp it out with a grooved cutter1 two and one-half in4 in diameter4 ,moisten the edges of each roundel of paste2 garnish the centre of each with a ball of one of the above stuffings1 the size of a hazel-nut1 and fold in slipper-form4 7#b7 ,roll the paste into a rectangle of four-in4 sides2 garnish with stuffing1 leaving a gap between the portions of the latter2 moisten the edges of the paste1 and close up by drawing these together4 ,finally stamp out with a grooved1 crescent-shaped fancy-cutter4 7#c7 ,prepare a square layer of paste2 garnish it with lines consisting of portions of paste2 leave a space of two in4 between the lines4 ,moisten2 cover with a second layer of paste1 of the same dimensions as the first1 and divide up1 by means of the roulette1 into squares of two-in4 sides4 ,whatever be the shape of the ravioli1 plunge them into a saucepan of slightly salted boiling water2 poach them for from eight to ten minutes1 and drain them4 ,set them on a buttered gratin-dish1 sprinkled with grated cheese2 sprinkle them with good beef gravy2 then again with grated cheese1 and set the gratin to form4 ,or1 dish the ravioli in layers1 sprinkling each layer with grated cheese and gravy4 ,complete with some grated cheese1 and set the gratin to form in the usual way4 ,n4,b4--,the ravioli may also be served1 merely sprinkled with grated cheese and nut-brown butter4 ,,chapter ,,xix ,,savouries #bbih--,,remarks ,,upon ,,savouries ,i have already expressed my opinion in regard to ,savouries4 ,i consider their use opposed to gastronomical principles1 and that they have no raison d'tre on a good menu4 ,but1 not wishing to seem didactic1 ,i shall give1 hereafter1 a few savoury recipes1 selected from among those which are gastronomically the best1 and which custom has sanctified4 ,i resolved to make these recipes appear after the ,vegetables and before the ,ices1 because ,i deem that ,dessert alone is admissible after the ,entremets and ,ices4 ,there is much in common between ,hors-d'uvres and ,savouries4 ,many of the former1 the recipes for which ,i have given1 may appear as ,savouries1 once their seasoning has been intensified4 ,among the latter class may be quoted the various ,tartlets 7,no4 #chg1 c472 the ,barquettes 7,no4 #cad72 ,frivolities 7,no4 #cej72 clairs la ,karoly 7,no4 #cdd72 ,allumettes aux ,anchois 7,no4 #cjj72 ,city ,toasts 7,no4 #cbj71 c4 #bbii--;,,allumettes ,prepare a ribbon of puff-paste three inches wide by one-fifth inch thick1 leaving the length to come as it will4 ,spread on it some very reduced ,bchamel sauce1 combined with two tablespoonfuls of grated ,gruyre cheese per one-half pint1 and season with cayenne4 ,sprinkle the surface with grated ,parmesan2 press the latter into the sauce by means of the flat of a knife2 cut into rectangles one inch wide2 set these on a slightly-moistened tray1 and bake them in a moderate oven for twelve minutes4 #bcjj--;,,beignets ,,souffl,s ,,with ,,cheese ,prepare some ordinary 8pte choux0 without sugar 7,no4 #bcge71 and combine it1 per lb41 with five oz4 of a ,brunoise of ,gruyre4 ,divide up this paste into portions the size of hazel-nut1 and fry them in fat like other ,beignets souffls4 #bcja--;,,beurrecks ,a ,,la ,,turque ,reduce the required amount of ,bchamel sauce to a thick consistence2 mix it with an equal quantity of ,gruyre dice2 season with cayenne1 and spread the preparation on a dish to cool4 ,then divide it up into portions the size of fine walnuts2 shape these like cigars1 wrap each portion in a very thin layer of noodle paste2 treat them l'anglaise1 and fry them at the last moment in very hot fat4 #bcjb--;,,choux ,,au ,,fromage ,by means of a piping-bag1 form some 8choux10 a little larger than the ,saint-,honor ones1 from ordinary paste 7see ,no4 #bcge74 ,gild them with beaten eggs2 bake them in a moderate oven1 and keep them dry4 ,when cold1 cut them at the top2 garnish them with 8,fondue au fromage0 seasoned with cayenne1 and complete with some ,chantilly cream1 combined with grated ,parmesan2 this should be laid on by means of a piping-bag1 as in the case of 8choux la crme40 #bcjc--;,,camembert ,,frit ,clear the cheese of its crust1 and cut it into elongated lozenges4 ,sprinkle the latter with cayenne1 treat them twice l'anglaise1 and fry them at the last moment in hot fat4 #bcjd--;,,canapes ,,or ,,toast ,these are nothing more than pieces of toast1 i4e41 slices of bread1 trimmed according to fancy1 grilled1 buttered1 and garnished in some way4 ,as the garnishes for toast are innumerable1 ,i shall quote only a few typical examples4 ,canaps ,garnished with ,scrambled ,eggs4--,set the scrambled eggs in domes upon the ,canaps2 sprinkle with grated ,parmesan1 and set to glaze quickly4 ,or arrange the scrambled eggs as above1 and cover them with a lattice of anchovy fillets4 ,canaps de ,haddock4--,cook the haddock2 rub it through a sieve2 add a little butter and ,bchamel sauce to the resulting pure1 and set the latter in domes on the toast4 ,for ,variety4--,sprinkle the pure with grated ,parmesan1 and set to glaze4 ,or garnish the pure with oysters poached in a little ,worcestershire sauce4 ,or again3 cover the pure with a lattice of anchovy fillets4 ,canaps with ,kippers or ,bloaters4--,grill them and make a pure from them like the haddock4 ,canaps with ,halved or ,filleted ,anchovies4--,in the case of fillets1 set them to form a grill upon the toast2 if the anchovies be halved1 lay them lengthwise on the toast4 ,canaps with ,sardines in ,oil4--,clear the fish of their skins and bones1 and set the fillets on the canaps4 ,canaps with ,grilled ,sprats4--,proceed as for sardines4 ,canaps of ,salmon4--,toast may be garnished with thin slices of smoked or fresh salmon1 or with the latter prepared in a pure like the haddock4 ,various ,canaps4--,once the pieces of toast or canaps are grilled and buttered1 they may be garnished with chopped smoked tongue or ham1 cohered with a little butter and mustard1 with grilled slices of mushrooms or tomatoes1 c4 ,a few of the preparations have names1 while others are only distinguished by the nature of their garnish4 #bcje--;,,canapes ,a ,,la ,,cadogan ,take oval and slightly hollowed pieces of toast1 fried in butter and garnished with spinach prepared with butter4 ,lay two oysters on the spinach of each piece of toast2 cover with ,mornay sauce1 and glaze quickly4 #bcjf--;,,canapes ,,des ,,gourmets ,prepare some very thin pieces of toast2 fry them in butter1 and garnish them with a cheese fondue4 ,pair them off1 and sandwich a piece of grilled bacon between each pair4 #bcjg--;,,canapes ,,ivanhoe ,take some round1 buttered pieces of toast1 garnished with haddock pure1 and set a very small1 grilled mushroom on the pure of each piece of toast4 #bcjh--;,,canapes ,a ,l',,cossaise ,take some round1 buttered pieces of toast1 garnished with haddock pure1 and glazed4 ,n4,b4--,i see no use in extending this list any further2 the above directions should suffice to show the variety to which these preparations lend themselves4 #bcji--;,,carcasse ,,de ,,volaille 7,chicken ,carcasses7 ,take in preference the carcasses of fowls cooked without colouration4 ,after having trimmed them1 coat them with mustard and cayenne1 and grill them4 #bcaj--;,,champignons ,,sous ,,cloche ,trim the mushrooms2 season them with salt and pepper1 and garnish the hollow of each with a piece of ,matre-d'htel butter1 the size of a hazel-nut1 and one-half coffeespoonful of cream4 ,set a mushroom on each piece of toast1 which should be two inches in diameter and fried in butter4 ,dish them on an egg-tray1 and cover them with a special1 small1 glass bell1 four inches in diameter and two inches high1 the rim of which must rest on the bottom of a dish1 the diameter of which should be such as to fit the bell4 ,put the dishes on the side of the stove1 and cook in moderate heat for about twenty-five minutes4 #bcaa--;,,cond,s ,,au ,,fromage ,prepare a ribbon from puff-paste trimmings1 as in the case of ,no4 #bbii4 ,spread thereon a thick layer of very reduced ,bchamel sauce1 flavoured with cayenne1 and combined1 when cold1 with very small dice of ,gruyre and ,parmesan4 ,cut up and cook as for ,no4 #bbii4 #bcab--;,,cr,,me ,,frite ,,au ,,fromage ,mix together four oz4 of flour1 two and one-half oz4 of rice cream1 three eggs1 and two egg-yolks4 ,dilute with one pint of milk2 season with salt1 cayenne1 and nutmeg2 boil1 and cook for five minutes over an open fire1 stirring incessantly the while4 ,add four oz4 of grated ,gruyre2 spread this preparation on a buttered tray2 leave it to cool1 and then cut it into elongated lozenges4 ,roll the latter in beaten egg and bread-crumbs mixed with grated cheese1 and fry them at the last moment4 ,dish them on a napkin4 #bcac--;,,croquettes ,,de ,,camembert ,dilute two oz4 of flour and two oz4 of rice cream with one-third pint of milk4 ,add one lb4 of cleaned camembert1 cut into dice1 five oz4 of butter1 salt1 cayenne1 and nutmeg4 ,cook the preparation1 stirring it the while2 cool it2 spread it on a tray2 mould it to the shape of small quoits2 treat these twice l'anglaise1 and fry them4 #bcad--;,,delices ,,de ,,foie ,,gras ,take some fresh1 well-seasoned foie gras1 studded with truffles1 and covered with slices of bacon1 and poach it in a basin with good aspic jelly flavoured with dry champagne or ,rhine wine4 ,leave to cool for twenty-four hours2 clear the jelly of grease1 first by means of a spoon1 and then with boiling water4 ,serve the preparation as it stands1 very cold1 and accompany it with grilled1 crisp1 and very hot slices of bread-crumb4 #bcae--;,,diablotins ,these are very small1 poached ,gnochi1 sprinkled with grated cheese1 flavoured with a very little cayenne1 and set for their gratin to form at the last moment4 #bcaf--;,,fondants ,,au ,,chester ,moisten one-half lb4 of flour1 an equal quantity of butter and grated cheese1 a pinch of salt1 and a very little cayenne1 with a few tablespoonfuls of water4 ,cut the paste into small galettes1 two inches in diameter2 gild them with beaten eggs2 streak them with a fork1 and bake them in a moderate oven4 ,when cold1 pair the galettes off1 and stick them together with a tablespoonful of fondant cream1 prepared thus3-- ,mix six egg-yolks with two-thirds pint of cream2 season with salt and cayenne2 leave to set on moderate fire1 like an ,english custard1 and1 when the preparation is almost cold1 finish it with five oz4 of best butter and as much grated cheese4 #bcag--;,,anges ,a ,,cheval ,wrap some fine oysters1 each in a thin slice of bacon4 ,impale them on a skewer2 season and grill them1 and dish them on small pieces of toast4 ,sprinkle with bread-crumbs and cayenne when about to serve4 #bcah--;,,brochettes ,d',,hu,,tres ,,lucifer ,poach some fine native oysters in their own liquor2 clear them of their beards2 dry them1 and dip them in thin mustard4 ,impale them1 six at a time1 on skewers1 and treat them l'anglaise4 ,fry them at the last moment1 and dish them on a napkin4 #bcai--,,omelette ,a ,l',,cossaise ,take some fresh herring milts2 salt them2 sprinkle them with cayenne and chopped chives1 parsley1 and chervil2 wrap each in a thin slice of smoked salmon1 and poach them gently in butter4 ,set them aslant in the centre of an 8omelette aux fines herbes02 cover them well with the latter1 and roll it up4 #bcbj--,,omelette ,,aux ,,fines ,,herbes ,see ,no4 #ejb4 #bcba--;,,grilled ,,bones ,take the trimmed bones of a roast sirloin1 and let there be still some meat upon them4 ,sprinkle them with cayenne2 coat them with mustard1 and grill them4 #bcbb--,,paillettes ,,au ,,parmesan ,prepare some puff-paste with two-thirds lb4 of butter2 roll it out ten times1 dusting it and the table well the while with grated ,parmesan and a little cayenne1 that the paste may absorb as much as possible of these4 ,then roll it into square layers of four-inch sides and one-eighth inch thick2 cut these up into ribbons one-eighth inch wide2 set them on buttered trays2 bake them in a very hot oven1 and serve them on a napkin4 #bcbc--,,pannequets ,a ,,la ,,moscovite ,take some ordinary1 unsugared ,pannequets2 cut them into rectangles three inches long by one and one-half inches wide4 ,coat them with caviare1 flavoured with cayenne2 roll them into cigarettes1 and serve them on crystal hors-d'uvre dishes4 #bcbd--,,pudding ,,de ,,fromage ,,au ,,pain ,set some thin slices of stale1 buttered and cheese-sprinkled bread in a pie-dish4 ,having three-parts filled the dish with it1 cover the slices with a preparation consisting of the yolks of four eggs mixed with one-quarter pint of broth--which quantities are suited to a pint dish4 ,sprinkle copiously with grated cheese2 bake in the oven1 and glaze at the last moment4 #bcbe--,,sardines ,a ,,la ,,diable ,take fresh sardines1 if possible4 ,skin and bone them2 coat them with mustard and cayenne2 treat them l'anglaise2 fry them at the last moment1 and dish them on small fried crotons1 the shape of sardines4 ,n4,b4--,fresh anchovies and smelts may be prepared in the same way4 #bcbf--,,scotch ,,woodcock ,toast some large slices of bread1 one-third inch thick1 and cover them with a very thick ,english butter sauce1 combined with plenty of capers and anchovy pure4 ,sprinkle with grated ,parmesan2 glaze quickly at the salamander2 speedily cut up into small rectangles1 and serve very hot4 #bcbg--,,tartelettes ,,agn,s ,line some grooved tartlet moulds with good paste1 and garnish them with a preparation of ,quiche with cheese1 flavoured with cayenne4 ,cook them at the last moment1 and1 on taking them out of the oven1 set a roundel of poached marrow rolled in pale melted meat glaze and chopped parsley on each tartlet4 #bcbh--,,tartelettes ,a ,l',,cossaise ,take some tartlet crusts1 baked without colouration1 and garnish them at the last moment with a haddock pure1 cohered with ,bchamel sauce4 #bcbi--,,tartelettes ,,de ,,haddock ,garnish some colourlessly-baked tartlet crusts with a salpicon of poached haddock1 mixed with curry sauce4 ,sprinkle the surface of each with fine raspings1 and dish them on a napkin4 #bccj--,,tartelettes ,a ,,la ,,florentine ,garnish some colourlessly-baked tartlet crusts with ,souffl with ,parmesan1 combined with grated truffles and crayfishes' tails cut into dice1 and strongly seasoned with mignonette4 ,bake in the oven for about three minutes4 #bcca--,,tartelettes ,,marquise ,line some tartlets with good paste2 garnish their bottom and sides with a thread of gnochis preparation1 laid by means of a piping-bag fitted with an even pipe1 the orifice of which should be equal in diameter to macaroni4 ,fill up the tartlets with ,mornay sauce flavoured with cayenne2 sprinkle with grated cheese1 and bake in a fierce oven4 #bccb--,,tartelettes ,a ,,la ,,raglan ,garnish the bottom of some colourlessly-baked tartlets with a smoked herring-milt pure4 ,cover the latter with haddock souffl1 shaped like a hive by means of a piping-bag fitted with a small1 grooved pipe4 ,place in the oven for six minutes1 and serve instantly4 #bccc--,,tartelettes ,a ,,la ,,tosca ,garnish some tartlet crusts with crayfishes' tails1 prepared 8 l',amricaine40 ,cover with ,souffl with ,parmesan1 and place in the oven for three minutes4 #bccd--,,tartelettes ,a ,,la ,,vendome ,line some tartlet moulds with good paste2 prick the bottom of each1 and garnish them with the following preparation4 ,for twelve tartlets3--,one and one-half oz4 of chopped shallots1 heated in butter2 three oz4 of sautd and finely chopped cpes2 one and one-half oz4 of raw marrow in dice2 one small hard-boiled and chopped egg2 one oz4 of bread-crumbs1 salt1 cayenne1 a few drops of lemon juice1 and three tablespoonfuls of melted meat glaze4 ,set a large slice of marrow on each tartlet1 and cook at the last moment4 #bcce--,,welsh ,,rabbit ,this may be prepared in two ways1 but always on square or rectangular pieces of buttered toast1 one-third inch thick4 #a4 ,the simplest way is to cover the pieces of toast with a thick layer of grated ,gloucester or ,chester cheese1 to sprinkle them with cayenne1 and then to place them in the oven for the cheese to melt and thereby glaze their surfaces4 #b4 ,the original method consists in melting the dice or slices of cheese in a few tablespoonfuls of pale ale and a little ,english mustard4 ,as soon as the cheese has melted1 it is poured over the pieces of buttered toast1 quickly smoothed with the flat of a knife1 and sprinkled with cayenne4 ,the pieces may be cut up if required4 #bccf--,,sandwiches ,sandwiches are prepared in two ways1 according to their purposes4 ,they generally consist of two slices of buttered bread1 with mustard spread upon them1 covering a slice of ham or tongue1 c4 ,sandwiches are usually rectangular1 and they should measure about three inches by one and one-half inches4 ,the kind served at ball buffets are much smaller1 and therefore it is best to cut the sandwiched product 7whatever this be7 into dice1 and to mix it with an equal weight of butter containing mustard4 ,when sandwiches have to be kept1 they should be placed under a slight weight to prevent the bread from drying4 ,sandwiches may also be made from thick1 toasted slices of bread1 cut laterally into two1 and then garnished according to fancy4 ,names of common ,sandwiches4 ,ham ,sandwich4 ,tongue ,sandwich4 ,beef ,sandwich4 ,pressed-beef ,sandwich4 ,veal ,sandwich4 ,chicken ,sandwich4 ,foie-,gras ,sandwich4 ,hard-boiled ,egg ,sandwich4 ,caviare ,sandwich4 ,tomato ,sandwich4 ,cucumber ,sandwich4 ,watercress ,sandwich4 ,mustard-and-cress ,sandwich4 #bccg--;,,bookmaker ,,sandwiches ,in his book1 8,la ,cuisine ,anglaise10 ,mr4 ,suzanne gives the following kind of sandwich1 which deserves attention3-- ,this kind of sandwich1 which is liked by racing people1 is a most substantial affair1 and it will be seen from the following recipe that a sandwich of the nature prescribed might1 in an emergency1 answer the purpose of a meal4 ,take an ,english tin-loaf1 and cut off its two end crusts1 leaving on them about one-third inch of crumb4 ,butter these crusts4 ,meanwhile grill a thick steak1 well seasoned with salt and pepper4 ,when it is cooked1 cool it2 sprinkle it with grated horse-radish and mustard1 and lay it between the two crusts4 ,string the whole together as for a galantine1 and wrap it in several sheets of blotting-paper4 ,then place the parcel under a letter-press1 the screw of which should be gradually tightened1 and leave the sandwich thus for one-half hour4 ,at the end of this time the insides of the slices of bread have1 owing to the pressure1 become saturated with meat juice1 which is prevented from escaping by the covering of crust4 ,remove the blotting-paper1 and pack the sandwich in a box or in several sheets of white paper4 ,,chapter ,,xx ,entremets 7,sweets7 ,pastry1 ,confectionery1 and ,ices are so closely allied to ,cookery1 and they are so surely its complements1 that it is impossible to omit them when dealing with ,entremets1 even though the latter be limited to the kind proper to the kitchen4 ,however1 these subjects1 which could supply matter for voluminous works1 are too complex for it to be possible to cope thoroughly with them here4 ,i shall therefore confine myself to the expounding of their fundamental principles and the essential operations relating thereto1 a knowledge of which is absolutely necessary for the successful preparation of ,kitchen ,entremets and ,ices4 ,the directions given hereafter are certainly too inadequate to convert an ordinary cook into a pastry-cook1 a confectioner1 or a 8glacier02 but they will at least admit of his carrying out a complete dinner1 if the necessity so to do should occur4 ,elementary ,preparations of ,pastry which may be ,applied to ,entremets #bcch--,,various ,,almond ,,preparations ,it is important that one should have skinned1 splintered1 and chopped almonds4 ,to ,skin ,almonds4--,throw them in a saucepan of boiling water1 place the utensil on the side of the fire without allowing the boiling to continue1 and let the almonds soak for seven or eight minutes4 ,as soon as the skin slips when pressing them between one's fingers1 turn them out on to a strainer2 cool them in cold water1 and skin them4 ,this done1 wash them in cold water2 drain them well2 spread them on a very clean tray1 and dry them in a mild oven4 ,splintered ,almonds4--,having skinned and washed the almonds1 split them in two1 and cut each half into five or six splinters4 ,dry the latter in the drying-box1 and place them in the front of the oven for a while to colour slightly4 ,they serve for nougat1 and sometimes take the place of pignolis4 ,chopped ,almonds4--,having skinned the almonds1 slightly dry them and chop them with a knife2 rub them through a canvas sieve1 the coarseness of which should be in accordance with that required for the chopped almonds4 ,spread the latter on a tray covered with a sheet of paper1 and dry them in the drying-box1 stirring them from time to time the while4 ,grilled ,almonds4--,these are either splintered or chopped almonds set to bake on a tray in a moderate oven4 ,be sure to stir them frequently1 that they may colour evenly1 and withdraw them when they are of a nice golden shade4 ,pralined ,almonds4--,proceed as for grilled almonds1 but sprinkle them frequently with icing sugar1 which turns to caramel under the influence of the heat of the oven1 and swathes the almonds in a pale-brown coat of sugar4 #bcci--,,various ,,preparations ,,of ,,filberts ,,and ,,hazel-,,nuts ,filberts are a large kind of hazel-nut1 generally covered with red skins4 ,after having cracked and suppressed the shells1 set the filberts on a dish1 and place them in the front of the oven until their skins are slightly grilled4 ,they need then only be rubbed between the fingers in order to clear them of their skins4 ,chopped filberts are prepared like chopped almonds1 and should be included in the permanent 8mise en place0 of the pastry cook4 #bcdj--,,various ,,butters ,softened ,butter4--,more particularly in winter1 when it is very hard1 butter should be softened1 i4e41 thoroughly kneaded in a towel1 to3-- #a4 ,extract the butter-milk1 which is always present in more or less large quantities4 #b4 ,make it sufficiently soft to mix with the various ingredients of which the pastes are made up4 ,pomaded ,butter4--,after having well softened it as above1 put it in a bowl or basin1 previously rinsed with hot water and thoroughly wiped4 ,work the butter with a spatula or a wooden spoon until it acquires the consistence of a pomade--a necessary condition for certain of its uses4 ,clarified ,butter4--,in pastry1 clarified butter is used more especially for the buttering of moulds4 ,put the butter to be clarified into a saucepan1 and cook it over a very slow fire until 7#a7 the caseous substances liberated in the cooking process have accumulated and solidified on the bottom of the saucepan2 7#b7 it appears limpid1 of a golden colour1 and exhales a slight1 nutty smell4 ,strain it through muslin1 and put it aside until required4 #bcda--,,the ,,buttering ,,and ,,glazing ,,of ,,moulds ,all moulds1 large and small1 should be buttered so as to ensure the easy turning-out of cakes cooked in them4 ,clarified butter1 owing to its purity1 is the best for the purpose4 ,it may be applied with a brush1 care being taken that all the inside surfaces get uniformly covered with it4 ,one unbuttered spot is sufficient to make a moulding stick1 or to completely spoil a cake4 ,for certain cakes1 chopped or splintered almonds are sprinkled in the mould4 ,for others1 especially biscuits1 the moulds are flour-dusted--that is to say1 a veil of very dry flour or fecula is allowed to settle on the layer of butter1 which1 at the turning out1 appears like a glazed crust upon the cake4 #bcdb--;,,how ,,to ,,beat ,,the ,,whites ,,of ,,eggs ,the best utensil for the purpose is a copper or nickel basin in which the whisk may act at all points owing to the spherical shape of the receptacle4 ,tinned or enamelled utensils set up a kind of greasiness which does not allow of one's bringing the whites to the stiffness necessary for some purposes4 ,begin whisking the whites gently1 and draw them up with the whisk until all their molecules have disaggregated and they begin to stiffen4 ,they may then be whisked until they are sufficiently stiff to be taken up bodily by the whisk4 ,preventive ,means4--,to facilitate the beating of whites of eggs1 there may be added to them at the start a pinch either of salt or alum per ten whites4 ,when1 towards the close of the operation1 the whites begin to granulate1 owing to any one of the various causes1 add immediately one tablespoonful of powdered sugar per ten whites1 and then whisk briskly1 to restore them to their normal state4 #bcdc--,,vegetable ,,colouring ,,matters ,every pastry-cook's stock should include a series of vegetable colouring matters1 comprising carmine1 liquid spinach green1 yellow1 c4 ,when required1 the blending of these colours yields the intermediate tones4 ,the colours may be bought4 #bcdd--,,the ,,cooking ,,of ,,sugar ,from the state of syrup to the most highly-concentrated state in which it is used in pastry sugar passes through various stages of cooking1 which are3--,the small thread 7#bae ,f47 and the large thread 7#bbb ,f471 the small ball 7#bcf ,f47 and the large ball 7#bdh ,f471 the small crack 7#bhe ,f47 and the large crack 7#cae ,f474 ,when the last state is overreached1 the sugar has become caramel 7#cfj ,f474 ,put the necessary quantity of loaf sugar in a small1 copper saucepan2 moisten with enough water to melt it1 and boil4 ,carefully remove the scum which forms1 and which might cause the sugar to granulate4 ,as soon as the sugar begins to move stiffly in boiling1 it is a sign that the water has almost entirely evaporated1 and that the real cooking of the sugar has begun4 ,from this moment1 with moistened fingers or a little piece of moistened linen1 take care to remove the crystallised sugar from the sides of the utensil1 lest it makes the remaining portion turn4 ,the cooking of the sugar then progresses very rapidly1 and the states of its various stages1 coming one upon the other in quick succession at intervals of a few minutes1 may be ascertained as follows3-- ,it has reached the small-thread stage1 when a drop of it held between the thumb and the first finger forms small resistless strings when the thumb and finger are drawn apart4 ,it has reached the large-thread stage1 when1 proceeding in the same way1 the strings formed between the parted finger and thumb are more numerous and stronger4 ,from this moment recourse must be had to cold water in order to ascertain the states of the sugar4 ,when a few minutes have elapsed after the test for the large-thread state1 dip the end of the first finger1 first into cold water1 then into the sugar1 and plunge it again immediately into the bowl of cold water1 which should be ready at hand4 ,the sugar taken from the finger forms a kind of soft ball1 and it is this state which is called the small ball4 ,when1 upon repeating the procedure1 the sugar removed from the finger rolls into a firmer ball1 the large-ball stage is reached4 ,after the cooking has continued for a few seconds longer1 the sugar lying on the finger peels off in the form of a thin1 flexible film1 which sticks to the teeth4 ,this is the small-crack stage4 ,tests should then be made in quick succession1 until the film taken from the end of the finger breaks 8clean0 in the teeth1 like glass4 ,this is the large-crack state1 the last of the cooking stages1 and as soon as it has been reached the utensil should be taken off the fire1 lest a few seconds more turn the sugar to caramel4 ,to prevent the granulating of the sugar1 a few drops of lemon juice may be added to it2 or1 better still1 a tablespoonful of glucose per lb4 #bcde--;,,glace ,a ,l',,ancienne ,put the required amount of icing sugar in a small saucepan1 the quantity used being in proportion to the object to be glazed4 ,if it be flavoured with vanilla1 orange1 or lemon1 dilute it with a little water1 keeping it somewhat stiff2 add some vanilla-flavoured sugar or grated orange-rind1 and stir it up well for a few minutes4 ,then make it lukewarm1 so that it may run easily and dry quickly1 and pour it over the object to be treated4 ,for the above-mentioned flavours1 an infusion of vanilla or orange-rind may be prepared1 and this may serve in diluting the glaze4 ,the flavours may also be used in the form of essences1 provided it be remembered that they are usually very strong thus1 and must be used with caution4 ,if liqueur glazes are in question1 such as ,kirsch1 ,rum1 ,anisette1 or ,marasquin1 c41 the glaze is diluted with the liqueur and made lukewarm as directed above4 #bcdf--;,,glace ,,au ,,fondant ,preparation of the 8,fondant40--,put some loaf sugar into a small saucepan1 the quantity being in accordance with the amount of 8,fondant0 required4 ,moisten with just enough water to melt the sugar1 and set to cook as directed under 8,the ,cooking of ,sugar40 ,stop the cooking precisely at #bcj ,f4 between the large-thread stage and the small-ball stage1 and pour the sugar on a moderately-oiled marble slab4 ,let it half cool for a few minutes2 then1 with a spatula1 move it about well in all directions1 taking care that no portion of the sugar on the marble is left untouched by the spatula1 for any such portion would harden and form lumps in the ,fondant4 ,after ten to fifteen minutes' work with the spatula1 the sugar should have become a white1 slightly granulated paste4 ,heap the latter together1 and scrape the marble slab with the blade of a strong knife4 ,carefully knead this paste 7,no4 #bceg7 with the palm of the hand until it is very thin and smooth1 whereupon the ,fondant is ready for use4 ,it need now only be heaped in a receptacle1 covered with a damp cloth1 and kept somewhat dry4 ,to ,glaze with 8,fondant40--,put the required amount of it into a saucepan2 work it over a slow fire for a while1 in order to soften it1 and moisten it1 little by little1 with water when a dry flavour or an essence is used1 or1 otherwise1 with the selected liqueur4 ,warm slightly in order to make the glaze very liquid and to ensure its speedy drying1 and pour it1 at one tilt1 over the object to be glazed4 ,with the help of some colour1 the glaze is generally given the tint of the fruit which flavours it4 #bcdf;a--,,sucre ,,en ,,glace 7,icing ,sugar7 ,this is sugar strained through a silken drum-sieve4 ,the sugar strained through this silk has the delicacy of starch4 ,at times it is used instead of ,fondant for the glazing of cakes1 but it is mostly used for white and caramel glazings4 ,for this purpose the sugar is held in a tin box1 covered with a lid pierced with small holes1 called a sugar dredger4 ,to glaze white is to cover a cake1 a fritter1 or other object with a coat of icing sugar4 ,this operation is effected by shaking the sugar dredger over the object to be glazed4 ,to glaze with caramel is to cover a ,souffl1 a souffld omelet1 fruit fritters1 a custard1 ,pannequets1 or other objects with a coat of icing sugar4 ,by placing the sugar-coated object in fierce heat1 a few minutes suffice to melt the sugar1 which is converted into a brilliant covering of caramel4 #bcdg--,,sugar ,,grains ,these are used in pastry to border certain cakes1 or to surround the sugared-paste bases on which cakes are set4 ,for this purpose the parts to which the sugar is expected to adhere must be besmeared with cooked apricot4 ,to make them1 roughly pound some loaf sugar1 and sift the latter first through a coarse strainer1 and then through a finer one1 according to the size the sugar grains are required to be4 ,the powder will1 of course1 fall and leave the grains clean4 #bcdh--;,,coloured ,,sugar ,,grains ,to colour sugar grains1 spread them on a piece of paper1 and add a drop of liquid vegetable-colouring or a very little coloured paste per tablespoonful of sugar4 ,the amount of colouring matter may either be lessened or increased1 according to the strength the shade is required to be4 ,rub the sugar in the hand to colour it evenly2 dry it in a moderately warm drying-box1 and keep it in the dry in well-closed boxes4 #bcdi--,,vanilla ,,sugar ,the vanilla sticks which have served in preparing infusions still possess some flavour4 ,reserve them1 therefore1 for the making of vanilla sugar4 ,after having gently dried them in the drying-box1 finely pound them with twice their weight of loaf sugar2 sift through a silken sieve1 and again pound the bits remaining on the silk of the sieve until every particle goes through4 ,keep the preparation in a well-closed box in the dry4 #bcej--;,,candied ,,fruit ,these are used in the decoration of certain cakes1 and as the constituent ingredients of others4 ,they comprise angelica1 golden and green chinois1 cherries1 plums1 red and white pears1 c4 ,candied fruit may be bought ready-prepared4 #bcea--;,,apple ,,jelly ,,for ,,decorating ,quarter1 peel1 and core the apples 7preferably russets71 and throw them1 one by one1 in a bowl of fresh water to prevent their getting brown4 ,then put them in a copper basin with one and one-half pints of water per two lbs4 of apples1 and cook them gently without touching them4 ,this done1 pour away their juice1 and return it to the basin together with two lbs4 of sugar per quart4 ,boil2 skim with great care1 that the jelly may be clear1 and cook over a fierce fire until the jelly has reached a stage which may be ascertained thus3--7#a7 ,when on taking the skimmer out of the basin1 the jelly adhering to it seems to mass itself towards the middle of the skimmer2 or3--7#b7 ,when the jelly breaks up into large drops1 separated one from the other4 ,then take the jelly off the fire2 add some carmine to it1 drop by drop1 until it acquires a rosy hue2 strain it again through a fine piece of linen1 that it may be perfectly limpid1 and finally pour it into tin receptacles to cool4 ,put aside until wanted4 #bceb--,,pralin 7#a7 ,if it be for the purpose of covering certain cakes1 or for forming a glaze on a fruit entremet1 prepare it thus3--,put the whites of two eggs and three tablespoonfuls of icing sugar in a small basin4 ,mix and stir briskly with a small1 wooden spoon1 until the paste becomes somewhat thick4 ,then1 subject to the purpose for which it is intended1 add a more or less large quantity of chopped almonds1 according as to whether the pralin be required thick or slightly liquid for spreading4 ,cover it with a piece of white paper1 moistened with white of egg1 that it may remain moist if kept for some time4 7#b7 ,if it is to be added to a souffl preparation1 to a souffld omelet1 to a preparation of ice1 or to a custard1 it is a nougat powder which is prepared as follows3-- ,gently melt one lb4 of powdered sugar in a small saucepan1 taking care not to let it acquire a deeper shade than old gold4 ,mix twenty oz4 of dried almonds with it2 turn the whole out on to the corner of a slightly-oiled marble slab 7or on an overturned saucepan-lid71 and leave to cool4 ,when the nougat is quite cold1 pound it and rub it through a sieve4 ,pound and rub what remains in the sieve until the whole goes through4 ,put the powder in a well-closed box1 and place the latter in a dry place4 #bcec--;,,currants ,,and ,,sultanas ,sultanas and currants should always be at hand1 ready and cleaned4 ,to clean them1 first dredge them and then rub them in a towel1 closed to form a sort of purse4 ,now1 turn them into a sieve or colander1 which shake vigorously1 that the flour and the detached stems may be eliminated2 then examine them1 one by one1 to make sure that no stems remain4 ,currants should be examined with very particular care1 as small stones often get in among them4 ,put the currants and the sultanas aside1 each in a box or a drawer4 #bced--;,,essences ,,and ,,flavourings ,the various essences used in pastry are bought ready-made4 ,the flavourings consist of those products treated by infusion1 such as vanilla2 of grated or infused products1 such as lemon and orange rinds2 and liqueurs in general4 ,fruit juices only become flavours when a liqueur in keeping with the fruit from which they were extracted has been added to them4 #bcee--;,,gilding ,,preparation ,this consists of beaten eggs4 ,its purpose is to ensure the colouration of certain cakes1 whereon it is smeared by means of a brush4 ,in some cases this gilding may be combined with a little water1 as1 for instance1 when the heat of the oven is too fierce1 and cakes are required of a light colour4 ,in some cases1 especially in that of small1 dry cakes1 it consists entirely of egg-yolks diluted with a few drops of water4 ,the ,pastes #bcef--,,ordinary ,,short ,,paste ,sift one lb4 of flour over the mixing-board2 make a hollow in its midst1 and put therein one-sixth oz4 of salt1 one-third pint of cold water1 and one-half lb4 of butter well softened--especially in winter4 ,mix the flour gradually with the butter and the water2 mass the whole a moment or two1 and knead it 7see ,no4 #bceg7 twice4 ,then roll it up in a ball2 wrap it in a piece of linen that its surface may not dry1 and put it aside in the cool4 ,remarks3 ,a kneaded paste should be prepared either one day1 or at least a few hours1 in advance1 in order that it may lose that elasticity which it acquires from the kneading4 ,pastes1 after they have rested awhile1 are much more easily treated1 and bake a much more definite and lighter colour1 than those that are used as soon as they are prepared4 #bceg--,,the ,,kneading ,,of ,,pastes ,the object of kneading paste is to combine the ingredients of which it is composed thoroughly1 and also to smooth it4 ,proceed as follows3-- ,when the paste is mixed1 roll it into a mass2 put it in front of one2 then press it away from one1 little by little1 between the board and the palm of the hand4 ,for the paste to be perfectly smooth1 it ought to be treated twice in this way4 #bceh--;,,fine1 ,,short ,,or ,,flawn ,,paste 7,for ,fruit ,tarts7 ,sift one lb4 of flour on to the mixing-board1 and hollow it out4 ,put in the hollow one-third oz4 of salt1 one and one-half oz4 of powdered sugar1 an egg1 one-fourth pint of cold water1 and ten oz4 of butter4 ,first1 thoroughly mix the butter1 the egg1 the water1 and the seasoning1 and then gradually combine the flour with it4 ,knead the paste2 press it out twice2 roll it into a ball1 and wrap it up as before with the view of setting it aside in the cool to rest4 #bcei--;,,dressing ,,paste 7,pte ,pt7 ,take one lb4 of sifted flour1 four oz4 of butter1 one egg1 one-third oz4 of salt1 and one-fourth pint of water4 ,mix as already directed2 knead twice2 roll up the paste1 and set it in the cool to rest4 ,this paste should be kept somewhat firm4 #bcfj--;,,dressing ,,paste ,,with ,,lard ,take one lb4 of sifted flour1 four oz4 of lard1 one-quarter pint of tepid water1 one egg1 one-third oz4 of salt1 and proceed exactly as in the case of ,no4 #bcei4 #bcfa--;,,dumpling ,,and ,,pudding ,,pastes ,break up ten oz4 of very dry beef suet1 and carefully clear it of all little pieces of skin and connective tissue4 ,chop it up as finely as possible2 sift one lb4 of flour on to the mixing-board2 hollow it out2 and put into the hollow one-half oz4 of salt1 one and one-half oz4 of sugar1 one-third pint of water1 and the chopped suet4 ,mix up these various ingredients1 and1 by degrees1 combine the flour with them4 ,mass the paste together1 without kneading it1 and put it aside in the cool until it is wanted4 #bcfb--;,,dry ,,sugared ,,paste ,,for ,,various ,,purposes ,take one lb4 of sifted flour1 seven oz4 of butter1 five oz4 of powdered sugar1 three eggs1 and one-half tablespoonful of orange-flower water4 ,mix in the usual way1 knead it twice2 roll it into a ball1 and keep it wrapped up1 in the cool1 until required4 #bcfc--,,paste ,,for ,,small ,,gummed ,,tea-,,cakes ,take one lb4 of sifted flour1 ten oz4 of butter1 ten oz4 of sugar1 one egg1 the yolks of four1 and a tablespoonful of orange-flower water4 ,mix up gradually2 mass the paste together1 and roll it out into a thin layer1 twice4 ,roll it up1 and let it rest awhile in the cool before it is used4 #bcfd--;,,gumming ,in the case of certain small cakes1 especially those served at tea1 it is usual to gum their surfaces in order to make them glossy4 ,for this purpose a thin solution of gum arabic is used1 and it is smeared over the cakes as they leave the oven1 by means of a small brush4 ,cakes may also be gummed with a syrup formed from milk and sugar1 which mixture may be used instead of gum arabic with advantage4 #bcfe--;,,galette ,,paste ,hollow out one lb4 of sifted flour and put in its midst one-third oz4 of salt1 two oz4 of powdered sugar1 one-quarter pint of water1 and one-half lb4 of softened butter4 ,mix1 taking care to include the flour only by degrees2 thoroughly knead1 that the ingredients may be well combined1 and mass the paste together without making it too elastic4 ,leave it to rest in the cool for at least an hour2 then roll it out thrice1 at intervals of eight minutes1 for the reasons given under the directions for puff-paste4 #bcff--,,puff-,,paste 7#a7 ,sift one lb4 of flour on to the mixing-board4 ,make a hollow in it1 and put therein one-third oz4 of table salt and about one-half pint of cold water1 and mix without kneading4 ,mass the paste together1 and let it rest for twenty minutes1 that it may lose its elasticity1 which will be all the more pronounced for its having been very much worked4 ,it is to avoid this elasticity1 therefore1 that the mixing of puff-paste should be effected with the smallest amount of kneading possible4 7#b7 ,spread the prepared paste on a flour-dusted board1 in the shape of an even galette4 ,spread thereon one lb4 of softened butter1 without completely covering the paste2 draw the edges of the paste towards the centre1 in such wise as to enclose the butter completely1 and to form a square thickness of paste4 7#c7 ,leave to rest for a further ten minutes and then begin the working of the paste2 rolling it out to the length of one and one-half feet1 and keeping it one in4 thick4 ,fold this layer over thrice1 and press upon it with the roller so as to join the superposed layers4 ,the whole of this operation constitutes one turn4 ,begin another turn immediately1 turning the paste the reverse way1 and folding it as before4 ,set it to rest in the cool for eight or ten minutes1 and then effect two more turns4 ,ten minutes after the two last turns 7there should be six in all71 the puff-paste is ready to be cut up and used4 ,remarks relative to puff-paste3 ,good puff-paste should be buttered to the extent of one lb4 per one and one-half lbs41 i4e41 one lb4 of butter for every one lb4 of flour mixed with one-half pint of water4 ,the consistence of the paste and the butter should be exactly the same1 if they are to be evenly mixed2 the butter ought therefore to be softened--more particularly in winter4 ,in preparing puff-paste1 remember to put it in a cool place while it is resting2 but never directly upon ice2 for1 though the ice would not affect the paste1 it might seriously affect the butter4 ,it would harden it to the extent of preventing its perfect mixture with the mass1 and lumps would form4 ,puff-paste should be rolled out very regularly1 with the view of thoroughly distributing the butter throughout the preparation1 and thus ensuring its uniform rising4 ,puff-paste should not be worked too speedily2 for1 if it be so worked1 it will be found to acquire an elasticity which not only makes it difficult to cut up1 but also tends to make it shrink in the baking4 #bcfg--,,puff-,,paste ,,trimmings ,,or ,,half ,,puff-,,paste ,these are very useful in pastry work1 for tartlets1 barquettes1 crotons1 c4 ,when the puff-paste is cut up1 the trimmings should therefore be rolled into a ball1 and put aside in the cool4 ,nevertheless they must be used within the space of two days in summer and four days in winter4 #bcfh--,,ordinary ,,brioche ,,paste 7#a7 ,sift one lb4 of flour on to the board2 take a quarter of it1 make a hollow in it1 and put therein one-quarter oz4 of very fresh1 dry yeast4 ,mix the yeast and the flour with a little tepid water1 so as to obtain a soft paste which is the leaven4 ,roll this paste into a ball2 make two slits in its top1 at right angles to one another1 and place it in a small basin4 ,cover the latter1 and put it in a somewhat warm place1 that the leaven may be sure to ferment4 7#b7 ,make a hollow in the remaining flour1 and put into it one-quarter oz4 of salt1 and one and one-half oz4 of sugar1 together with two tablespoonfuls of milk to melt it1 one-third of the whole amount of the butter to be used1 namely1 four oz41 and four eggs4 ,begin by thoroughly mixing the butter1 eggs and seasoning1 and then combine the flour therewith1 by degrees4 ,when the paste forms a compact mass1 knead and pull it about with the hands1 that it may be light4 ,when1 at the end of a few minutes1 it has acquired a certain resilience1 make a hole in the middle of it and add one egg4 ,mix the latter with the paste2 work it afresh1 and after an interval of two minutes add one more egg in the same way4 ,the total number of eggs for the quantities of other ingredients given above should be six4 7#c7 ,add the remaining butter 7eight oz47 to the paste2 the former being manied and even softened1 just sufficiently to make it of the same consistence as the paste4 ,spread it on the latter1 and mix the two2 kneading small portions at a time1 and combining those portions so as to mix the two elements completely4 ,at this stage1 overturn the paste and spread the leaven 7which should now be equal to twice its original bulk7 upon it4 ,mix it well as in the case of the butter1 without working the paste4 ,finally1 put the paste into a basin2 cover it1 and place it in a temperate room4 ,for it to have the desired lightness1 this paste should ferment for from ten to twelve hours4 ,however1 at the end of five or six hours1 the process is arrested by the working of the paste2 that is to say1 by turning it out upon a flour-dusted board and beating it with the palm of the hand4 ,it is then returned to the basin to ferment afresh1 for five or six hours2 and then it is once more beaten just before being used4 #bcfi--,,mousseline ,,brioche ,,paste ,mousseline brioche paste is made from the ordinary kind1 combined with a little butter and developed in the mould by fermentation before the baking process--which procedure makes it exceedingly light and delicate4 ,this paste is used in the preparation of certain timbales for fruit sweets1 and it is prepared as follows3-- ,take the required amount of ordinary brioche paste1 and add to it1 per lb4 of paste1 two oz4 of best butter1 softened to the consistence of an ointment1 that it may thoroughly mix with the paste4 ,roll the paste into a ball1 and put it in a liberally-buttered mould1 only filling two-thirds of the latter with it4 ,the remaining third of the mould gets filled by the rising of the paste4 ,place the mould in a temperate room1 until the paste has risen to the edges of the mould2 besmear the surface of the paste with a brush dipped in melted butter1 and bake in a moderate oven4 #bcgj--,,ordinary ,,brioche ,,paste 7,for ,rissoles1 ,small ,patties la ,dauphine1 and ,various other ,preparations7 ,quantities3 one lb4 of flour1 seven oz4 of butter1 four fair-sized eggs1 salt1 a pinch of powdered sugar2 one-third oz4 of very dry1 fresh yeast1 and a little tepid milk4 7#a7 ,make the leaven with a quarter of the flour1 the yeast and the lukewarm milk1 and set it to ferment while the paste is being prepared4 7#b7 ,prepare the paste as already directed1 and keep it fermenting as before for ten hours1 taking care to arrest the process once4 ,the work is the same as in the preceding case1 in every particular1 except in regard to the amount of butter1 which in this instance is only half as much2 in regard to the amount of sugar1 which should only be just sufficient to ensure the colouring of the paste2 and finally in regard to its firmness1 which should admit of the paste being worked with a rolling-pin4 #bcga--,,savarin ,,paste ,quantities3 ,one lb4 of flour2 twelve oz4 of butter2 one-half oz4 of very dry1 fresh yeast2 eight eggs2 about one-third pint of milk2 one-half oz4 of salt1 and one oz4 of sugar4 ,procedure3 ,savarin paste may be prepared in several ways2 but the one given below is as simple and expeditious as could be desired4 ,sift the flour into a basin 7or a round wooden bowl1 better suited to the work72 hollow it out2 add the yeast1 and dissolve the latter by means of tepid milk1 stirring slightly with the tip of the finger4 ,add the eggs2 mix the whole2 work the paste by hand for a few minutes2 detach those portions of it which have adhered to the side of the utensil1 and add them to the whole4 ,distribute the softened butter in small quantities over the paste4 ,cover1 and place in a temperate room until the paste has grown to twice its original bulk4 ,then add salt2 knead the paste1 that it may thoroughly absorb the butter1 and pat it briskly until it is sufficiently elastic to be taken up in one lump4 ,at this stage add the sugar1 and work the paste again that the former may thoroughly mix with it4 ,the sugar should only be added at the close of the operation2 for1 since it impairs the cohesiveness of the paste1 it would render the latter much more difficult to work were it added at the start4 ,,the ,,uses ,,of ,,this ,,paste ,if it be for ,savarins with syrup1 it is customary to sprinkle the previously-buttered moulds with slightly-grilled1 chopped or splintered almonds4 ,take the paste in small quantities at a time1 and line the moulds with it to the extent of one-third of their height4 ,the remaining two-thirds of each mould become covered when the paste rises owing to fermentation4 ,proceed in the same way for ,savarins which are to be kept dry1 for fruit crusts or other uses2 but then the sprinkling of the moulds with almond may be omitted4 #bcgb--,p,,te ,a ,,baba ,quantities3 ,one lb4 of flour2 one-half lb4 of butter2 seven eggs2 two-thirds oz4 of yeast2 one-fifth pint of milk2 one-third oz4 of salt2 two-thirds oz4 of sugar2 three oz4 of currants and sultanas in equal quantities4 ,procedure3 ,proceed exactly as for ,savarin paste1 and add the currants and sultanas at the last with the sugar4 ,in moulding1 a few pipped ,malaga raisins may be laid on the bottom of the moulds4 ,as in the case of the ,savarin1 the paste should only fill one-third of the mould4 #bcgc--,,ordinary ,p,,te ,a ,,choux ,quantities4--,one pint of water2 eight oz4 of butter2 one-third oz4 of salt2 one oz4 of sugar2 one lb4 of sifted flour2 sixteen fair-sized eggs1 and a tablespoonful of orange-flower water4 ,procedure4--,put the water1 butter1 salt1 and sugar in a saucepan and boil4 ,when the liquid boils and rises1 take the saucepan off the fire2 add the flour1 and mix4 ,return the saucepan to a moderate fire1 and stir the paste until it ceases to stick to the spoon1 and the butter begins to ooze slightly4 ,take the saucepan off the fire2 add the eggs1 two at a time1 taking care to mix each couple thoroughly with the paste before inserting the succeeding couple4 ,when all the eggs have been absorbed1 finish the paste with orange-flower water4 #bcgd--;,,common ,p,,te ,a ,,choux 7,for ,souffld ,fritters1 ,gnochi1 ,potatoes la ,dauphine7 ,proceed as directed above1 but reduce the quantity of butter to three oz41 and the number of eggs to twelve2 avoid drying this paste overmuch4 #bcge--,,ramequins ,,and ,,goug,,re ,,paste ,this is prepared exactly like ordinary 8,pte ,choux10 except that3-- #a4 ,milk takes the place of water4 #b4 ,the sugar and orange-flower water are omitted4 #c4 ,for the quantities given 7,no4 #bcgc71 eight oz4 of fresh ,gruyre1 cut into dice1 are added to the paste1 after all the eggs have been added to it4 #bcgf--,p,,te ,a ,g,,noise ,,fine ,put into a copper basin one lb4 of powdered sugar and sixteen eggs4 ,mix the two2 place the basin upon hot cinders or on the hob1 and whisk its contents until they reach the 8ribbon0 stage 7see remarks below74 ,then add the selected aroma 7vanilla sugar1 orange rind1 or liqueur1 in the proportion of one tablespoonful of vanilla sugar or orange rind1 and one liqueur-glass of liqueur1 to the quantities given above71 twelve oz4 of sifted flour1 and eight oz4 of melted butter1 the latter being carefully poured into the paste without allowing it to bubble4 ,mix these ingredients with the paste1 raising the latter by means of a spatula that it may not get heavy4 ,bake it in buttered and dredged moulds4 ,remarks4--,a preparation of ,biscuit or ,gnoise reaches the 8ribbon0 stage when it becomes thick1 draws out in ribbon-form1 and takes some time to level itself again when a spoon is pulled out of it4 ,this state of the paste is also indicative of its lightness4 #bcgg--,,ordinary ,g,,noise ,,paste ,,for ,,cutting ,,up ,quantities4--,one lb4 of sugar1 twelve eggs1 thirteen oz4 of flour1 eight oz4 of butter1 and the quantity of flavouring thought sufficient4 ,proceed exactly as in the preceding recipe1 in everything pertaining to the working of the paste4 ,this paste is baked in buttered and dredged cases1 in which it is spread in layers one and one-quarter inches thick1 that it may rise to about one and three-quarter inches thick1 while baking4 #bcgh--,,lady',s-,,finger ,,biscuit ,,paste ,stir one lb4 of sugar and sixteen egg-yolks in a basin until the preparation has whitened slightly and has reached the ribbon stage4 ,now add a tablespoonful of orange-flower water2 mix therewith twelve oz4 of sifted flour1 followed by sixteen egg-whites1 whisked to a stiff froth4 ,take care to effect the mixture by raising and cutting the preparation with the spatula1 that the former may be quite light4 ,to ,shape the ,biscuits4--,put the paste1 little by little1 into a canvas piping-bag1 fitted with a pipe of one-half inch bore4 ,close the bag2 lay the biscuits on sheets of strong paper2 sprinkle them with powdered sugar1 and rid them of any superfluous sugar by holding the sheets end upwards4 ,jerk a few drops of water upon the biscuits by means of a moistened brush in order to assist the beading of the sugar1 and remember that a very moderate oven is the best for the effecting of this beading4 #bcgi--,,savoy-,,biscuit ,,paste ,stir one lb4 of sugar and fourteen egg-yolks in a basin until the preparation reaches the ribbon stage4 ,flavour with vanilla sugar2 add six oz4 of very dry1 sifted flour mixed with six oz4 of fecula1 and finally mix therewith the fourteen egg-whites1 which should be in a very stiff froth4 ,carefully set the preparation in buttered and fecula-dredged moulds1 filling the latter only two-thirds full1 and leaving the remaining third to be covered by the rising of the paste while baking4 ,bake in a regular1 moderate oven4 #bchj--,p,,te ,a ,,biscuit ,,manque ,stir one lb4 of sugar with eighteen egg-yolks in a basin until the preparation is white and light4 ,add three tablespoonfuls of rum1 thirteen oz4 of sifted flour1 and ten oz4 of melted butter1 carefully poured away4 ,mix1 raising it with the spatula in so doing4 ,set the preparation in special buttered and dredged moulds1 filling the latter only two-thirds full with it4 ,bake in a moderate oven4 #bcha--,,punch ,,biscuit ,,paste ,stir one lb4 of sugar1 twelve egg-yolks1 and three eggs in a basin1 until the whole becomes frothy4 ,aromatise with a bare tablespoonful of orange sugar1 the same amount of lemon sugar1 and three tablespoonfuls of best rum1 and add twelve oz4 of sifted flour1 ten oz4 of melted butter1 and the whites of eight eggs whisked to a stiff froth4 ,mix with the usual precautions1 that the paste may not be heavy4 ,bake the preparation in buttered moulds1 in cases or in rings1 according to the purpose it is intended for4 ,use a moderate oven4 #bchb--,,ordinary ,,meringue ,whisk the whites of eight eggs until they are as stiff as it is possible to make them4 ,sprinkle them with one lb4 of powdered sugar1 and mix them with the latter carefully1 that they may retain all their lightness4 #bchc--,,meringue ,a ,l',,italienne ,cook one lb4 of sugar to the large-ball stage1 and meanwhile whisk the whites of eight eggs to a stiff froth1 so as to have them ready simultaneously with the sugar4 ,pour the cooked sugar into the egg-whites1 slowly and without a pause1 and mix up briskly with the whisk4 #bchd--,,meringue ,a ,l',,italienne 7another recipe7 ,mix one lb4 of very best powdered sugar and the whites of eight eggs in an untinned copper basin4 ,place the utensil on hot cinders or on the side of the stove1 that the preparation may be lukewarm while in progress4 ,whisk the meringue until it is sufficiently consistent to span the members of the whisk4 ,if it is not to be used at once1 transfer the paste to a small basin2 cover it with a round piece of paper1 and set it in the cool4 #bche--;,,almond ,,paste ,instead of the antiquated and difficult method of making almond pastes in the mortar1 a crushing machine is now used which not only yields a much smoother paste1 but also greatly simplifies the work4 ,almond paste1 which consists of almonds1 sugar1 and egg-whites1 in quantities varying in accordance with the purpose of the paste1 is now sold ready-made4 ,it has only to be finished with a little sugar1 white of egg1 and other things1 subject to the use to which it is to be put4 #bchf--,,melting ,,almond ,,paste 7,for ,stuffing and ,imitating ,fruit7 ,pass eight oz4 of dry1 skinned almonds through the crusher4 ,place them in the mortar1 together with the selected aromatic essence2 either a tablespoonful of vanilla sugar or a small glassful of liqueur2 and add to them1 little by little1 working the while with the pestle1 one lb4 of sugar cooked to the small-crack stage4 ,with this generic recipe1 the melting paste may be varied at will by an increase or decrease in the quantity of sugar4 #bchg--,,pistachios ,these should belong to the pastry-cook's stock1 but1 as a rule1 they are only prepared just before being served4 ,to skin them1 proceed as in the case of almonds4 #bchh--,,pistachio ,,paste ,,for ,,infusion ,as soon as the pistachios are skinned1 washed1 and dried1 crush them in the mortar to a very smooth paste1 which set in boiled milk1 to infuse4 ,as the colour of pistachios is weak1 it is strengthened in preparations containing them with a few drops of vegetable green1 while its aroma is thrown into relief with a trifle of vanilla4 #bchi--,,melting ,,pistachio ,,paste ,put seven oz4 of pistachios and two oz4 of almonds through the crusher2 both should have been just skinned4 ,put the paste into the mortar2 add to it two tablespoonfuls of syrup1 strongly flavoured with vanilla1 followed by eight oz4 of sugar1 cooked to the small-crack stage1 and added to the paste little by little4 ,transfer the paste to a marble slab1 and finish it by combining three tablespoonfuls of icing sugar with it4 ,the ,preparation and ,cooking of ,various ,pastry ,crusts used in ,cookery #bcij--,,vol-,,au-,,vent ,,crust ,prepare the puff-paste as directed under ,no4 #bcff4 ,make the layer of paste of an even thickness of four-fifths inch2 set thereon an overturned plate or a saucepan-lid1 the size of which should be that intended for the ,vol-au-vent1 and cut the paste obliquely1 following round the edges of the lid or plate with a small knife4 ,turn the layer of paste over1 and set it on a slightly moistened round baking sheet2 groove it all round2 gild it1 and describe a circle on top of it with the point of a knife1 one and one-quarter inches away from the edge1 to form the cover of the ,vol-au-vent4 ,streak this cover criss-cross-fashion2 also streak the body of the ,vol-au-vent with the point of a small knife1 and bake it in a rather hot oven4 ,upon withdrawing the ,vol-au-vent from the oven1 remove its cover1 and clear it of the soft crumb which will be found on its inside4 #bcia--;,,bouchee ,,or ,,small-,,patty ,,crusts ,bouches are really small ,vol-au-vents4 ,roll out the paste1 making it a good one-third inch thick4 ,cut this layer with a grooved round cutter three inches in diameter2 set the roundels of stamped-out paste on a moistened tray2 gild1 and make a circular incision in each of them1 one-half inch from their edges1 either with the point of a small knife or with an even1 round cutter dipped in hot water4 ,bake in a hot oven1 and clear the insides of the bouches of their crumb on taking them out of the oven4 8,mignonnes ,bouches10 which are used as a garnish1 are stamped out with a round cutter two inches in diameter1 and are slightly thicker than ordinary bouches4 #bcib--,,small ,,hot ,,patties ,roll out the puff-paste to a thickness of one-sixth inch1 and stamp it out with an even round cutter three inches in diameter4 ,with the trimmings resulting from this operation1 rolled somewhat more thinly1 make an equal quantity of roundels1 and lay them on a tray4 ,slightly moisten the edges of these roundels with a brush2 garnish their centres with some forcemeat1 rolled to the size of a hazel-nut2 cover the forcemeat with the roundels stamped out from the first2 press upon these with the back of a round cutter two inches in diameter2 gild them1 and bake them in a hot oven for twelve or fourteen minutes4 #bcic--;,,cro,,tes ,,et ,,croustades ,for tartlet crusts1 which are put to various uses1 take either even or grooved1 large or small moulds1 subject to the requirements4 ,roll out a piece of short paste to a thickness of one-fifth inch2 stamp it out with a grooved round cutter of a size in proportion to the moulds used2 line the buttered moulds with these roundels of paste2 pierce the paste on the bottom of each with the point of a small knife2 line with good-quality paper2 fill up with lentils1 split peas1 or rice1 and bake in a moderate oven4 ,when the paste is baked1 withdraw the dry vegetable used and the paper1 and place the crusts in the drying-box1 that they may be quite dry2 or gild them inside1 and set them in the front of the oven for a few minutes4 #bcid--,,timbale ,,crust ,butter a ,charlotte-mould1 and decorate its sides with some sort of design made from noodle-paste trimmings to which a little powdered sugar has been added4 ,shape a piece of short paste 7of a size in proportion to the mould7 like a ball2 roll it out to a disc2 sprinkle it with flour1 and fold it in two4 ,draw the ends gently towards the centre1 so as to form a kind of skullcap1 and take care to not crease the paste4 ,make this skullcap of an even thickness of one-third inch1 and place it in the mould4 ,press it well upon the bottom and sides of the mould1 that it may acquire the shape of the latter2 line the mould inside with good buttered paper2 fill up with lentils or split peas1 letting them project in a dome above the edges of the paste1 and cover with a round sheet of paper4 ,prepare a round layer of paste1 one-fifth inch thick1 a little larger diametrally than the timbale one4 ,slightly moisten the inside edges of the timbale2 cover it with the prepared disc of paste1 and seal it well down to the edges of the timbale1 pressing it between the fingers in such wise as to form a crest reaching one-half inch beyond the brim of the mould all round4 ,pinch this crest with paste-pincers inside and out4 ,with a round or oval grooved fancy-cutter stamp out some imitation leaves from a very thin layer of paste1 and imitate the veins of the leaves with the back of a knife2 or stamp out some triangles of paste2 shape them like leaves1 and set these 7slightly overlapping one another7 upon the dome of the timbale in superposed rows4 ,finish with three roundels of paste1 stamped out with a grooved round cutter of a different size from the first1 and make a hole in the centre of each roundel with a round1 even fancy-cutter4 ,gild and bake in a moderate oven4 ,when the outside of the timbale is well browned1 detach and remove the cover formed by the leaves4 ,withdraw the split peas and the paper2 gild the timbale inside1 and leave it to dry in the front of the oven or in the drying-box4 #bcie--;,,flawn ,,crust ,with short or any other kind of paste prepare a layer one-sixth inch thick1 the diameter of which should be one-fourth as long again as that of the flawn-ring used4 ,raise this layer1 and place it upon the previously-buttered flawn-ring1 pressing it with the fingers1 that it may assume the shape of the mould4 ,then roll the pin across the ring1 in order that the overlapping paste may be cut away2 press the thickness of paste that has been formed between the fingers in such a way as to make it project above the edges of the flawn-ring1 and form a regular crest4 ,pinch this crest with the pastry pincers1 and set the flawn-ring on a small round baking sheet4 ,prick it with the point of a small knife2 line its bottom and sides with slightly-buttered1 good paper2 fill the ring with dry lentils or split peas1 and bake in a moderately hot oven for about twenty-five minutes4 ,then remove the lentils and paper1 as also the ring1 and return the flawn to the oven for a few minutes to brown1 if it is not already sufficiently coloured4 ,if the paste be required very dry1 place the flawn in the drying-box for a little while1 or gild it inside1 and set it in the front of the oven for a few minutes4 #bcif--,,the ,,lining ,,and ,,covering ,,of ,,raised ,,and ,,dressed ,,pies ,the moulds for ,raised ,pies are oval or round4 ,if they are round1 make a layer of patty paste1 one-half inch thick1 in proportion to the size of the mould4 ,sprinkle this paste with flour1 fold it in two1 and shape it like a skullcap1 after the manner described under 8,timbale ,crust40 ,it is only necessary to press this skullcap of paste into the buttered mould in order to give it the shape of the latter4 ,if the mould is oval1 proceed in the same way1 giving the skullcap an oval shape4 ,when the raised pie is filled1 first cover the garnish with a somewhat thin1 round1 or oval layer of paste1 in accordance with the shape of the mould1 and seal it well down upon the moistened edges4 ,then cut away the superfluous paste of the crest1 so as to make the latter even and neat1 and pinch it outside and in4 ,raised pies are covered in two ways--either with a layer of puff-paste1 or with leaves of paste stamped out with a round cutter or a knife1 the veins being imitated with the back of a knife4 ,in the first case1 prepare a layer of puff-paste one-third inch thick1 equal in size to the inside of the patty4 ,drop this layer of paste upon the cover of the pie1 after having slightly moistened it2 gild and streak it1 and make a slit in the top for the escape of steam4 ,in the second case1 prepare the paste leaves as directed above1 and lay them on the pie 7slightly overlapping one another7 in superposed rows1 starting from the bottom4 ,on the top of the pie set three or four indented roundels of paste1 graduated in size1 and stuck one upon the other1 each roundel having a hole in its centre for the escape of steam4 ,gild and set the pie in the oven4 ,the baking of raised pies made with raw forcemeat is effected in a moderately-heated oven4 ,bear in mind that the larger the pie is1 the more moderate should be the oven4 ,,various ,,custards ,hot ,custards #bcig--;,,cr,,me ,,anglaise ,this custard allows of various methods of preparation which are subject to the purpose for which it is intended4 ,it is the chief sauce for entremets1 and whether it be poached in a deep dish or in a mould1 it constitutes one of the oldest and best-known entremets4 ,this last kind of custard will be examined hereafter4 ,at present ,i shall only deal with the variety used either as a sauce or an accompaniment1 cold or hot4 ,it is extremely difficult to prescribe fixed quantities for this custard1 for the former depend a great deal upon the consumers' tastes1 and1 whereas some like a thick custard1 others go to the extreme of wishing it just liquid enough to be drunk like any other beverage4 ,the quantities given below are suited to a custard of medium consistence1 but if a thicker custard were desired1 the number of egg-yolks would have to be proportionately increased1 and vice-vers4 ,the quantity of sugar also varies1 subject to the consumers' tastes1 and1 as the amount used 7except in the case of unreasonable excess7 does not affect the consistence of the custard1 it may be graduated from three to ten or twelve oz4 per quart1 as taste may dictate4 ,six oz4 of sugar per quart of milk constitutes a happy medium4 ,english custard admits of all the aromatic essences used for entremets1 but the one which suits it best is vanilla4 ,when this last-named flavour or that of filberts1 almond pralin1 or coffee is used1 it is well to put the required quantity to infuse for twenty minutes in the boiling milk1 after the latter has been measured off4 ,chocolate is first melted and then gradually added to the custard before it is cooked4 ,other aromatic essences or liqueurs are added to the custard after it has been strained4 ,english custard admits of two methods of preparation3-- ,recipe ,a4--,put twelve raw egg-yolks and three-quarters lb4 of powdered sugar in a bowl4 ,mix the sugar a little with the yolks1 and stir the latter briskly with a spatula until they have entirely absorbed the sugar1 and the resulting paste is white and has reached the ribbon stage4 ,then pour one quart of boiling milk into the paste1 little by little1 mixing the whole the while with a whisk4 ,then put the preparation on the fire1 stirring it with a spatula1 and cook it until it approaches the boil and properly coats the withdrawn spoon4 ,take care not to let it boil1 for this would turn the preparation4 ,in any case1 when the sauce is intended for hot sweets1 by adding a tablespoonful of arrowroot1 it may be prevented from turning4 ,when the custard is cooked1 as already explained1 strain it1 either through a strainer1 into a bain-marie1 if it is to be served hot1 or through a sieve into a large1 enamelled basin1 where it should be frequently stirred to be kept smooth while cooling4 ,custard prepared in this way forms the base of all ice-creams1 of which ,i shall speak later on4 ,it may serve as an adjunct to all cold or hot sweets which allow of a sauce4 ,when1 while it is still lukewarm1 it is combined with its weight of best butter1 it constitutes the delicious butter cream1 which is the richest and most delicate of the pastry-cook's confections4 ,finally1 if eight melted gelatine leaves per quart of cooled milk be added to it1 and it be mixed with twice its volume of whipped cream1 it represents the preparation for 8,cream ,bavarois0 and 8,russian ,charlottes40 ,recipe ,b4--,melt six oz4 of sugar in one quart of milk2 boil1 and pour the mixture1 little by little1 over twelve egg-yolks1 whisking the latter briskly the while4 ,when this custard is to be moulded1 or is intended for a ,cabinet ,pudding1 or some other similar preparation1 which must be ultimately poached1 strain it as soon as it is mixed1 without cooking it4 ,if1 on the other hand1 it be intended for an accompaniment1 or for the preparation of butter creams or ices1 cook it as directed in ,recipe ,a4 #bcih--;,,dished ,,english ,,custard 7,to ,accompany ,cold or ,hot ,stewed ,fruit7 ,for this purpose ,english custard is made from only ten egg-yolks per quart of milk4 ,serve it in shallow silver or porcelain dishes2 sprinkle its surface copiously with icing sugar1 and criss-cross it with a red-hot iron4 #bcii--;,,frangipan ,,cream ,as in the case of ,english custard1 ,frangipan custard varies in the quantities of its ingredients in accordance with its purpose and the taste of its consumers4 ,the recipe given below is an average one1 which the reader will be able to modify1 in regard to consistence1 by increasing or decreasing the amount of flour4 ,mix one-half lb4 of powdered sugar1 two oz4 of flour1 two whole eggs1 and the yolks of five in a basin4 ,pour one pint of boiling milk over this paste1 stirring it briskly the while2 add a grain of salt and the selected aromatic essence1 and set the saucepan on the fire1 that the ,frangipan may cook4 ,do not cease stirring this cream while it is cooking1 for it easily burns4 ,let it boil a few minutes2 pour it into a bowl1 and combine three oz4 of fresh butter and two tablespoonfuls of dry1 crushed macaroons with it4 ,when the whole is well mixed1 smooth the surface of the custard with a well-buttered spoon1 so that no crust may form while the cooling progresses4 #bdjj--;,,frangipan ,,for ,,fried ,,cream ,proceed as above1 but so apportion the quantities as to obtain a very firm cream4 ,the quantities should be as follows3--,six oz4 of flour1 six oz4 of sugar1 ten egg-yolks1 four whole eggs1 one quart of milk1 and one oz4 of butter4 ,when this cream is cooked1 spread it in a layer one inch thick on a buttered tray or on a marble slab2 carefully butter its surface1 and let it cool before using it4 ,cold ,custards #bdja--,,pastry ,,cream ,mix one lb4 of powdered sugar with four oz4 of flour and twelve egg-yolks1 and dilute with one quart of boiling milk4 ,cook this cream1 stirring it continually the while2 and1 as soon as it boils1 add to it a few drops of orange-flower water and four gelatine leaves1 softened in cold water4 ,boil the cream a few minutes2 take it off the fire1 and1 while stirring it briskly1 carefully combine with it twelve egg-whites1 beaten to a stiff froth4 ,n4,b4--,some operators call this ,st4 ,honor cream 7for1 as a matter of fact1 it serves chiefly in the garnishing of sweets bearing that name71 and give the name of ,pastry cream to the same preparation minus the egg-whites and the gelatine4 ,i prefer to abide by the principle given above1 and to consider the cream without whisked egg-whites merely as a ,frangipan1 with which it has many points in common4 ,pastry cream may be flavoured according to fancy4 ,the addition of the gelatine is not necessary when the cream is to be served immediately1 or when it only has a moment or two to wait4 ,but it is indispensable to prevent the decomposition of the preparation1 especially in hot weather1 if it have to wait at all4 #bdjb--,,whipped ,,or ,,chantilly ,,cream ,nothing could be simpler or more exquisite than this preparation1 which is obtained by whipping the best cream 7kept fresh for twenty-four hours in ice7 over ice4 ,the cream speedily increases in volume and becomes frothy4 ,the operation should then be stopped1 lest the cream turn to butter1 and there should be immediately added to the former four oz4 of powdered sugar 7part of which should be the vanilla kind7 per quart1 and then the preparation should be placed in the cool until required4 ,n4,b4--,the addition of a little dissolved or powdered tragacanth gum to the cream allows of a more frothy cream being obtained1 but the result is neither as fresh nor as perfect in taste when it is not combined with a sweet or ice preparation4 ,various ,preparations for ,entremets #bdjc--,,preparations ,,for ,,pancakes ,,and ,,pannequets ,preparation ,a4--,put into a basin one lb4 of sifted flour1 six oz4 of powdered sugar1 and a pinch of table-salt4 ,dilute with ten eggs and one quart of milk1 added by degrees4 ,flavour with one heaped tablespoonful of orange1 lemon or vanilla sugar1 which should form part of the total weight of sugar prescribed2 or with one-eighth pint of some liqueur such as brandy1 kirsch1 rum1 c41 which should form part of the total moistening4 ,preparation ,b4--,dilute one lb4 of flour1 three and one-half oz4 of powdered sugar and a pinch of salt1 with nine eggs and a half-pint of cream4 ,add one-eighth pint of brandy1 two and a half-oz4 of melted butter and one and a half-pints of milk4 ,pass the whole through a fine strainer1 and finish it with one-eighth pint of orgeat syrup 7or almond milk7 and three oz4 of finely-crushed macaroons4 ,preparation ,c4--,dilute one lb4 of flour1 three and a half oz4 of powdered sugar and a pinch of table salt in nine eggs4 ,stir the mixture well2 add to it a half-pint of raw cream and one pint of milk4 ,finish with a half-pint of whipped cream1 and flavour as fancy may suggest4 ,preparation ,d4--,dilute one lb4 of flour1 three and a half oz4 of powdered sugar and a pinch of salt1 in five eggs and the yolks of three4 ,add one and three-quarter pints of milk and five egg-whites whisked to a stiff froth4 ,flavour according to fancy4 #bdjd--,,rice ,,preparation ,,for ,,entremets ,wash one lb4 of ,carolina or ,patna rice2 cover it with plenty of cold water2 boil1 and drain it the moment it has boiled4 ,wash it once more in lukewarm water2 drain it1 and set it to cook with two pints of boiled milk1 two-thirds lb4 of sugar1 a pinch of salt and three oz4 of butter4 ,flavour with a stick of vanilla or a few strips of orange or lemon rind1 strung together with cotton4 ,when the liquor begins to boil1 cover the saucepan2 place it in the oven1 and let it cook gently for twenty or twenty-five minutes1 without once touching the rice the while4 ,on withdrawing it from the oven1 thicken it with the yolks of sixteen eggs1 which should be mixed with it by means of a fork in such wise as not to break the rice grains1 which ought to remain whole4 ,n4,b4--,in some cases1 the milk and the sugar may be replaced 7for the cooking process7 by an equal amount of syrup at #ab 7,saccharometer74 #bdje--,,souffl ,,preparations ,souffl preparations are of two kinds3-- 7#a7 ,those prepared with cream1 which if necessary may serve for all souffls2 7#b7 those with a fruit-pure base1 which allow of a more pronounced flavour for fruit souffls than if these were prepared with cream4 ,cream-souffl ,preparation for ,four ,people4--,boil one-sixth pint of milk with one oz4 of sugar2 add a tablespoonful of flour diluted in a little cold milk2 cook for two minutes1 and finish1 away from the fire1 with a piece of butter the size of a walnut1 and two egg-yolks with three whites whisked to a stiff froth4 ,souffl ,preparation for a ,big ,party4--,thoroughly mix half-lb4 of flour1 half-lb4 of sugar1 four eggs and the yolks of three1 in a saucepan4 ,dilute with one quart of boiling milk2 add a stick of vanilla2 boil1 and cook for two minutes1 stirring incessantly the while4 ,finish1 away from the fire1 with four oz4 of butter1 five egg-yolks1 and twelve whites1 whisked to a very stiff froth4 ,souffl ,preparation with a ,fruit ,base4--,take one lb4 of sugar cooked to the small-crack stage2 add thereto one lb4 of the pulp or pure of the fruit under treatment1 and ten egg-whites1 beaten to a stiff froth4 ,proceed thus3 ,having cooked the sugar to the extent stated above1 add to it the fruit pulp4 ,if the latter reduces the sugar a stage or two1 cook it afresh in order to return it to the small-crack stage2 and1 when this is reached1 pour it over the whites4 ,dishing and ,cooking of ,souffls4--,whatever the souffls may consist of1 dish them in a timbale1 or in a special false-bottomed dish1 buttered and sugared inside4 ,cook in a somewhat moderate oven1 that the heat may reach the centre of the souffl by degrees4 ,two minutes before withdrawing the souffl from the oven1 sprinkle it with icing sugar1 which1 when it becomes caramel upon the surface of the souffl1 constitutes the glazing4 ,the decoration of souffls is optional1 and1 in any case1 should not be overdone4 ,hot ,sauces for ,entremets #bdjf--;,,english ,,sauce ,see the ,custard recipe 7,no4 #bcig74 #bdjg--;,,chocolate ,,sauce ,dissolve half-lb4 of grated chocolate in two-thirds pint of water4 ,add a tablespoonful of vanilla sugar2 cook gently for twenty-five minutes1 and complete at the last moment with three tablespoonfuls of cream and a piece of best butter1 the size of a walnut4 #bdjh--,,sabayon ,mix one lb4 of powdered sugar with twelve egg-yolks1 in a basin1 until the mixture has whitened slightly4 ,dilute with one quart of dry1 white wine2 pour the whole in a narrow bain-marie1 which should be placed in a receptacle containing boiling water1 and whisk it until it is four times its former size1 and is firm and frothy4 ,n4,b4--,sabayon may also be made with milk instead of white wine1 and it may be flavoured according to fancy4 #bdji--;,,fruit ,,sauce ,apricots1 red-currants1 greengages and mirabelle plums are the best fruits for sweet sauces4 ,other fruits1 such as peaches1 ,william pears1 apples1 c41 may also be used in the form of light pures or cullises4 #bdaj--;,,apricot ,,sauce ,rub some very ripe or stewed apricots through a sieve1 and thin the pure with the required quantity of syrup at #bh 7,saccharom474 ,boil1 skimming carefully the while2 take off the fire when the sauce veneers the withdrawn spoon1 and flavour according to fancy4 ,if this sauce is to be used with crusts1 a little best butter may be added to it4 #bdaa--,,red-,,currant ,,sauce ,melt some red-currant jelly and flavour it with kirsch4 ,this sauce may be slightly thickened with arrowroot4 #bdab--,,sauce ,,orange ,rub some orange marmalade through a sieve2 add thereto one-third of its bulk of apricot sauce1 and flavour with curaao4 #bdac--;,,hazel-,,nut ,,sauce ,flavour some ,english custard with an infusion of grilled hazel-nuts1 and add two tablespoonfuls of moulded filbert pralin per quart of custard4 #bdad--;,,greengage ,,or ,,mirabelle ,,sauce ,proceed as for apricot sauce and flavour with kirsch4 #bdae--;,,cherry ,,sauce ,take the syrup of some stewed cherries1 add an equal quantity of red-currant jelly1 and flavour with kirsch4 #bdaf--,,raspberry ,,sauce ,take the required quantity of melted raspberry jelly2 thicken it slightly with arrowroot1 and flavour with kirsch4 #bdag--,,strawberry ,,sauce ,proceed as for ,no4 #bdaf4 #bdah--,,thickened ,,syrups ,these accompaniments of sweets1 which are commonly used in ,germany1 have this in their favour1 that they are economical2 but they should be used in moderation4 ,to make them1 take some syrup at #ae1 thickened with arrowroot1 coloured according to the purpose for which it is required1 and flavoured with some liqueur or essence at the last moment4 ,it is with this kind of sauce that flawns and all other sorts of tartlets are coated in northern countries4 ,,hot ,,sweets ,fritters ,the numerous fritter recipes for sweets may all be grouped into five leading classes1 viz43-- 7#a7 ,fruit fritters4 7#b7 ,custard fritters4 7#c7 ,viennese fritters4 7#d7 ,souffld fritters4 7#e7 ,sundry other fritters which are more or less like the four former ones without entirely resembling them4 #bdai--;,class #a4 ,,fresh ,,fruit ,,and ,,flower ,,fritters ,subject to the treatment undergone by them1 fruits for fritters are of two kinds3 firm fruits1 such as apples and pears1 and aqueous fruits1 such as strawberries1 c4 #bdbj--;,,fritters ,,of ,,fruit ,,with ,,firm ,,pulps ,ex4 ,,apricot ,,fritters ,select some apricots that are not over-ripe2 cut them in two2 sprinkle them with sugar1 and set them to macerate for an hour in kirsch1 brandy1 or rum1 subject to the consumers' tastes4 ,a few minutes before serving1 dry the halved apricots1 dip them in batter 7,no4 #bcd71 and fry them in hot fat4 ,drain them on a napkin2 set the fritters on a tray2 cover them with icing sugar1 and glaze them in a hot oven or at the salamander4 ,dish them on a napkin1 and serve them at once4 ,n4,b4--,proceed in precisely the same way for ,apple1 ,pear1 ,peach1 or ,banana fritters4 #bdba--;,,aqueous-,,fruit ,,fritters ,ex4 ,,strawberry ,,fritters ,select some large1 somewhat firm strawberries2 sugar them copiously2 sprinkle them with kirsch1 and let them macerate on ice for thirty minutes4 ,it is most essential that the strawberries be well sugared before macerating1 because the heat of the fat sours them while the fritters are being fried1 and they consequently become tart4 ,a few minutes before serving1 drain the strawberries1 dip them in batter 7,no4 #bcd71 and plunge them into very hot fat4 ,drain them1 dish them on lace paper1 and sprinkle them with icing sugar1 by means of a dredger4 ,n4,b4--,the procedure is the same for ,raspberry1 ,red-currant1 ,cherry1 ,orange1 and ,tangerine fritters4 ,for the last-named1 it is better to quarter them and peel them raw1 than to slice them4 #bdbb--;,,flower ,,fritters4 ,ex4 ,,acacia-,,flower ,,fritters ,select some blown acacia flowers2 besprinkle them with sugar and liqueur brandy1 and leave them to macerate for thirty minutes4 ,dip them in batter 7,no4 #bcd72 plunge them into plenty of hot fat2 drain them2 sprinkle them with best sugar and dish them on a napkin4 ,n4,b4--,proceed as above for ,elder-flower1 ,lily1 and ,vegetable-marrow-flower fritters2 but in the case of the last two1 the quartered coroll1 alone1 are used4 #bdbc--;,,custard ,,fritters ,,or ,,fried ,,cream ,custard fritters may be prepared in the three following totally different ways4 #ast ,method4--,cut up preparation ,no4 #bdjj with a round1 square1 or lozenge-shaped fancy cutter1 as taste may dictate4 ,treat the resulting pieces of custard twice l'anglaise1 using very fine and fresh bread-crumbs for the purpose4 ,press upon the bread-crumbs with the blade of a knife that they may adhere properly1 and fry the pieces of cream in very hot fat4 ,on taking the fritters out of the fat sprinkle them with icing sugar1 and dish them on a napkin4 ,n4,b4--,instead of treating these fritters l'anglaise1 they may be dipped into batter and treated as directed in the case of ,apricot fritters4 #bnd ,method4--,prepare a custard as for a 8crme renverse0 7,no4 #bfci71 using only whole eggs1 that it may be firm2 and poach it in a utensil of a shape which will facilitate the cutting-up of the preparation4 ,when the latter is quite cool1 cut it up as fancy may suggest2 dip the pieces in batter 7,no4 #bcd7 and plunge them in plenty of hot fat4 ,drain them on a piece of linen2 sprinkle them with icing sugar2 glaze them in a fierce oven1 and dish them on a napkin4 #crd ,method4--,prepare some common-shaped meringues1 and keep them very dry4 ,when they have cooled1 open them slightly on top1 and1 through the hole in each1 fill them either with a ,bavarois preparation1 with some kind of ice-cream1 or with a fruit salpicon thickened with stewed apricots or plums4 ,close the holes with the pieces that were cut out1 and place the meringues in the refrigerator for an hour4 ,when about to serve them1 quickly treat them l'anglaise2 set them 7opened side uppermost7 in a frying-basket1 and dip them for a few seconds in smoking fat4 ,withdraw them as soon as their crusts have acquired a golden colour2 sprinkle them with icing sugar2 dish them on a napkin1 and serve them immediately4 #bdbd--,,viennese ,,fritters ,quantities for the paste of ,viennese fritters3 one lb4 of flour2 six oz4 of butter2 half oz4 of yeast2 five eggs2 half oz4 of salt2 two-third oz4 of sugar2 and one-sixth pint of milk4 ,this paste is prepared exactly like ,brioche paste 7,no4 #bcfh74 ,in any case1 as it has to be worked with the rolling-pin1 always keep it a little firm4 #bdbe--;,,hot ,,viennese ,,fritters ,roll out a piece of the paste given above to a thickness of one-fifth inch4 ,spread upon it1 at regular intervals1 small quantities 7about the size of a large walnut7 either of stewed fruit or jam4 ,moisten slightly2 cover with a second layer of paste1 of the same size and thickness as the former2 press upon it with the back of a round cutter1 so as to ensure the joining of the two layers of paste1 and then stamp the whole out with an even cutter two and a half inches in diameter4 ,set the fritters on a tray covered with a flour-dusted piece of linen2 let the paste ferment for thirty minutes1 and then fry them in plenty of hot fat4 ,drain them2 sprinkle them with icing sugar and dish them on a napkin4 ,n4,b4--,these fritters may be accompanied by frothy sauces1 flavoured with vanilla1 lemon1 orange1 coffee1 or kirsch1 c41 the type of which is the ,sabayon with cream4 #bdbf--;,,cold ,,viennese ,,fritters ,roll out a piece of the paste prescribed1 which should be kept somewhat soft1 and stamp it out with a round cutter two and a half inches in diameter4 ,set half of these roundels of paste on buttered sheets of paper1 lying on trays2 garnish them either with stewed fruit or jam2 slightly moisten their edges2 cover them with the remaining roundels of paste1 and let the paste ferment for thirty minutes4 ,a few minutes before serving1 grasp the ends of the sheets of paper2 plunge the fritters into plenty of hot fat1 and withdraw the sheets of paper as soon as the fritters fall from them4 ,drain them as soon as they begin to colour2 and plunge them immediately into a light1 hot syrup1 flavoured as fancy may dictate4 ,withdraw them as soon as they are beginning to be saturated1 and serve them cold4 ,n4,b4--,in the case of either of these two methods of serving ,viennese fritters1 the latter1 which are served under the name of 8fritters la ,dauphine10 may be garnished with fruit salpicons or cream preparations4 ,souffld ,fritters #bdbg--,,ordinary ,,souffl,d ,,fritters ,put one pint of water1 three and a half oz4 of butter1 a pinch of salt and two pinches of sugar into a saucepan4 ,boil2 take the utensil off the fire in order to add two-thirds lb4 of sifted flour1 and mix up the whole4 ,then dry this paste as directed for pte choux 7,no4 #bcgc72 and finish it1 away from the fire1 with seven eggs1 added one by one4 ,flavour according to taste4 ,take this paste in portions1 the size of small walnuts2 put these portions in moderately hot fat1 and gradually increase the heat of the latter1 so as to ensure the rising of the paste4 ,when the fritters are quite dry outside1 drain them2 dish them on a napkin1 and sprinkle them with icing sugar4 #bdbh--,,souffl,d ,,fritters 8,,en ,,surprise0 ,prepare the fritters exactly like the preceding ones4 ,when taking them out of the fat1 open them slightly and garnish them1 by means of the piping-bag1 either with stewed fruit1 jam1 a very fine1 thickened salpicon of fruit1 or some kind of cream1 especially frangipan or pastry cream4 ,various ,fritters #bdbi--,,pineapple ,,fritters 8,a ,,la ,,favorite0 ,cut the pineapple into roundels1 one-third inch thick2 cut each roundel in two2 sprinkle the half-discs with sugar and kirsch1 and let them macerate for thirty minutes4 ,then dry them and dip them into a very thick and almost cold frangipan cream1 combined with chopped pistachios4 ,set the cream-coated roundels on a tray1 and let them cool completely4 ,a little while before serving1 detach the roundels from the tray2 dip them in somewhat thin batter1 and fry them in plenty of hot fat4 ,drain them2 sprinkle them with icing sugar2 glaze them in a fierce oven1 and dish them on a napkin4 #bdcj--;,,fritters 8,a ,,la ,,bourgeoise0 ,cut a stale brioche crown into slices1 one-third inch thick1 and dip these into fresh1 sugared cream1 flavoured according to fancy4 ,drain them2 dry them slightly2 dip them into thin batter1 and fry them in very hot fat4 ,drain them2 sprinkle them with sugar1 and dish them on a napkin4 #bdca--,,sylvana ,,fritters ,hollow out some small round brioches1 preserving the crusts for covers1 and dip them in some thin1 sugared and flavoured fresh cream4 ,then garnish them with a small fruit salpicon with kirsch2 cover this with the reserved covers2 dip them into thin batter1 and fry them in plenty of hot fat4 ,drain them2 dish them on a napkin1 and sprinkle them with icing sugar4 #bdcb--;,,fritters 8,a ,,la ,,grand-,m,,re0 ,spread upon a moistened tray a layer half inch thick of very reduced1 stewed fruit4 ,cut it up according to fancy2 dip the pieces in batter 7,no4 #bcd71 and fry them in plenty of hot fat4 ,on withdrawing the fritters from the fat1 sprinkle them with icing sugar and set them to glaze in a fierce oven4 #bdcc--,,regina ,,fritters ,shape some lady's-finger biscuits 7preparation ,no4 #bcgh7 into large half-balls1 one and a half inch in diameter2 bake these in a moderate oven and cool them4 ,then hollow out these half-balls2 garnish them with apricot or some other jam2 join them in couples1 and dip them so as to thoroughly soak them in some fresh cream flavoured with maraschino4 ,drain them2 treat them l'anglaise with very fine bread-crumbs1 and fry them in plenty of hot fat4 ,drain them2 dish them on a napkin1 and sprinkle them with icing sugar4 #bdcd--,,minion ,,fritters ,proceed as above1 but substitute for biscuit half-balls soft macaroons1 saturated with kirsch syrup4 ,for the rest of the operation1 follow the procedure of ,no4 #bdcc4 #bdce--;,,fritters ,a ,,la ,,suzon ,make a preparation of 8rice for entremets10 and spread it in a thin layer upon a tray1 to cool4 ,divide it up into discs three and a half inches in diameter2 garnish the centre of these with a very stiff fruit salpicon2 roll the discs into balls1 so as to enclose the salpicon2 dip these balls into thin batter1 and fry them in plenty of hot fat4 ,drain them2 dish them on a napkin1 and sprinkle them with icing sugar4 ,charlottes #bdcf--;,,apple ,,charlotte ,copiously butter a quart ,charlotte-mould4 ,garnish its bottom with heart-shaped crotons of bread-crumb1 slightly overlapping one another2 and garnish its sides with rectangles of bread of exactly the same height as the mould1 and also slightly overlapping one another4 ,the crotons and the rectangles should be one-eighth inch thick1 and ought to have been dipped in melted butter before taking their place in the mould4 ,meanwhile1 quarter twelve fine russet apples2 peel1 slice1 and cook them in a sautpan with one oz4 of butter1 two tablespoonfuls of powdered sugar1 and half the rind of a lemon and a little cinnamon--both tied into a faggot4 ,when the apples are cooked1 and reduced to a thick pure1 remove the faggot of aromatics and add three tablespoonfuls of stewed apricots4 ,fill up the mould with this preparation1 and remember to shape the latter in a projecting dome above the mould2 for it settles in cooking4 ,bake in a good1 moderate oven for from thirty to thirty-five minutes4 #bdcg--;,,charlotte ,,de ,,pommes1 ,,emile ,,giret ,prepare the ,charlotte as directed above1 but in a shallow mould4 ,when it is moulded on the dish1 completely cover it with an even coat1 half inch thick1 of very firm 8pastry cream0 7,no4 #bdja71 and take care not to spoil the shape of the ,charlotte4 ,sprinkle the cream copiously with icing sugar2 then1 with a red-hot iron1 criss-cross the ,charlotte regularly all round2 pressing the iron upon the sugar-sprinkled cream4 ,surround the base of the ,charlotte with a row of beads made by means of the piping-bag1 from the same cream as that already used4 #bdch--,,various ,,charlottes ,charlottes may be made with pears1 peaches1 apricots1 c41 after the same procedure as that directed under ,no4 #bdcf4 ,the most important point to be remembered in their preparation is that the stewed fruit used should be very stiff2 otherwise it so softens the shell of bread that the ,charlotte collapses as soon as it is turned out4 ,it is no less important that the mould should be as full as possible of the preparation used2 for1 as already explained1 the latter settles in the cooking process4 #bdci--;,,cr,,me ,a ,,la ,r,,gence ,saturate half a pound of 8,biscuits la ,cuiller0 with ,maraschino-,kirsch1 and then dip them into a quart of boiled milk4 ,rub them through a silk sieve1 and add eight eggs1 ten egg-yolks1 two-thirds pound of powdered sugar and a small pinch of table salt4 ,pour the whole into a shallow1 ,charlotte mould1 and set to poach in a bain-marie for about thirty-five minutes4 ,let the mould rest for a few minutes2 turn out its contents on a dish and surround the base of the cream with a crown of stewed half-apricots1 each garnished with a preserved cherry4 ,coat the whole with an apricot syrup1 flavoured with ,kirsch and ,maraschino4 #bddj--;,,cr,,me ,,meringu,e ,prepare some 8,crme la ,rgence0 as above1 and poach it in a buttered deep border-mould4 ,poach in a bain-marie2 turn out on a dish1 and garnish the middle of the border with ,italian meringue 7,no4 #bchc71 combined with a salpicon of preserved fruit1 macerated in ,kirsch4 ,decorate the border by means of a piping-bag1 fitted with a grooved pipe and filled with plain1 ,italian meringue1 without the fruit2 and set to brown in a moderate oven4 ,serve an orange-flavoured1 ,english custard separately4 #bdda--,,village ,,custard ,saturate five ounces of dry biscuits with ,kirsch and ,anisette1 and set them in a deep dish in layers1 alternated with coatings of stewed1 seasonable fruit1 such as pears1 apples1 etc4 ,cover the whole with the following preparation3 one-half pound of powdered sugar mixed with eight eggs and the yolks of four1 and diluted with one and three-quarter pints of milk4 ,poach in a bain-marie1 in the oven4 #bddb--;,,custard ,,pudding ,custard pudding is a form of the ,english custard mentioned under ,no4 #bcig4 ,the difference between the two is that for the former whole eggs are used instead of the yolks alone1 and that it is prepared according to the second method only4 ,the average quantities for the preparation are3 ,six eggs and six ounces of sugar per quart of milk4 ,the custard is cooked in pie-dishes in a bain-marie1 which should be placed in the oven or in a steamer4 ,according as to whether the custard be required milky or thick1 the number of eggs is either lessened or increased4 ,in regard to the sugar1 the guide should be the consumers' tastes4 ,if necessary1 it may be suppressed altogether1 and saccharine or glycerine may be used in its stead1 as is customary for diabetic patients4 ,custard is generally flavoured with vanilla1 but any other flavour suited to sweets may be used with it4 ,pancakes4 7,see preparations ,no4 #bdjc47 #bddc--;,,convent ,,pancakes ,pour into a buttered and hot omelet-pan some preparation ,a1 sprinkle thereon some ,william pears1 cut into small dice2 cover the latter with some more preparation ,a2 toss the pancake in order to turn it2 sprinkle it with powdered sugar1 dish it on a napkin and serve it burning-hot4 #bddd--;,,georgette ,,pancakes ,proceed as for ,convent pancakes1 but substitute for pear-dice some very thin slices of pine-apple1 macerated in ,maraschino4 #bdde--;,,gil-,,blas ,,pancakes ,make the following preparation3 work three ounces of best butter in a bowl until it acquires the consistence of a pomade4 ,mix therewith three ounces of powdered sugar1 three tablespoonfuls of liqueur brandy1 a piece of butter the size of a filbert1 and a few drops of lemon juice4 ,make the pancakes with preparation ,c2 spread the prepared butter upon them2 fold each pancake twice1 and dish them on a napkin4 #bddf--,,pancakes ,a ,,la ,,normande ,proceed as for ,convent ,pancakes1 but for the pear dice substitute fine slices of apple1 previously sautd in butter4 #bddg--,,pancakes ,a ,,la ,,parisienne ,these are made from preparation ,b1 and are ungarnished4 #bddh--,,pancakes ,a ,,la ,,paysanne ,make these from preparation ,b 7the orgeat syrup and the macaroons being suppressed71 and flavour with orange-flower water4 #bddi--,,pancakes ,a ,,la ,,russe ,add to preparation ,c1 a quarter of its volume of broken biscuits saturated with kmmel and liqueur brandy1 and make the pancakes in the usual way4 #bdej--,,suzette ,,pancakes ,make these from preparation ,a1 flavoured with curaao and tangerine juice4 ,coat them1 like ,gil-,blas pancakes1 with softened butter1 flavoured with curaao and tangerine juice4 ,croquettes4 #bdea--;,,chestnut ,,croquettes ,peel the chestnuts after one of the ways directed 7,no4 #bagb71 and cook them in a thin syrup1 flavoured with vanilla4 ,reserve one small1 whole chestnut for each croquette4 ,rub the remainder through a sieve2 dry the pure over a fierce fire1 and thicken it with five egg-yolks and one and a half oz4 of butter per lb4 of pure4 ,let it cool4 ,then divide the preparation up into portions the size of pigeons' eggs1 and roll these portions into balls1 with a chestnut in the centre of each4 ,treat them l'anglaise with some very fine bread-crumbs2 fry them in some very hot fat1 and dish them on a napkin4 ,serve a vanilla-flavoured apricot sauce1 separately4 #bdeb--,,rice ,,croquettes ,make a preparation as directed under ,no4 #bdjd4 ,divide it up into two-oz4 portions1 moulded to the shape of such fruit as pears apples1 apricots1 etc42 treat these l'anglaise1 like the chestnut croquettes1 and fry them in the same way4 ,serve an apricot sauce or a vanilla-flavoured ,sabayon separately4 #bdec--,,various ,,croquettes ,croquettes may also be made from tapioca1 semolina1 vermicelli or fresh noodles1 etc41 in which case the procedure is that of the ,rice ,croquettes4 ,the preparation may be combined with currants and sultanas1 and the croquettes are served with any suitable sauce4 ,crusts4 #bded--;,,cro,,te ,,aux ,,fruits ,cut some slices one-fifth inch thick from a stale ,savarin which has not been moistened with syrup1 and allow two for each person4 ,set these slices on a tray2 sprinkle them with icing sugar1 and put them in the oven so as to dry and glaze them at the same time4 ,arrange them in a circle round a cushion of fried bread-crumbs1 and between each lay a slice of pine-apple of exactly the same size as the slices4 ,upon this crown of crusts1 set some quartered apples and some stewed pears4 ,the pears may be stewed in a pinkish syrup1 which1 by varying the colours1 makes the crote more sightly4 ,decorate with preserved cherries1 lozenges of angelica1 quartered yellow and green chinois1 etc4 ,fix a small1 turned and white or pink pear on the top of the cushion1 by means of a hatelet1 and coat with an apricot sauce1 flavoured with ,kirsch4 #bdee--;,,cro,,te ,a ,,la ,,lyonnaise ,prepare the crusts as described above1 and coat them with a smooth chestnut pure1 flavoured with vanilla2 then1 cover them with an apricot pure1 cooked to the small-thread stage2 sprinkle with finely-splintered and slightly-browned almonds1 and dish in a circle4 ,garnish the middle of the circle with chestnuts cooked in syrup1 and pipped ,malaga raisins1 currants1 and sultanas 7washed and swelled in tepid water72 the whole cohered with an apricot pure thinned with a few tablespoonsful of ,malaga wine4 #bdef--;,,cro,,te ,,au ,,mad,,re ,dish the glazed crusts in a circle as already described4 ,pour into their midst a garnish consisting of equal parts of pipped1 ,malaga raisins1 currants1 and sultanas1 swelled in tepid water and moistened with a ,madeira-flavoured1 apricot syrup4 #bdeg--;,,cro,,te ,a ,,la ,,mar,,chale ,cut from a stale mousseline brioche1 some triangles of the same thickness as the ordinary crusts4 ,coat them with pralin 7,no4 #bceb71 and then set them on a tray2 sprinkle them with sugar glaze1 and dry the pralin in a moderate oven4 ,stick a fried-bread-crumb cushion1 four inches high1 on a dish1 and surround it with a salpicon of pineapple1 raisins1 cherries1 and sugared orange-rind1 cohered with some stiff stewed apples1 combined with a little apricot pure4 ,set the pralin-coated triangles upright alongside of the salpicon1 and surround them with a border of half-pears1 stewed in syrup1 half their quantity being white and the other pink4 ,on the top of the cushion1 set a small pear1 cooked in pink syrup1 which fix with a small hatelet1 surround the border of half-pears with a thread of apricot pure1 flavoured slightly with vanilla1 and serve a sauceboat of the same pure separately4 #bdeh--;,,cro,,te ,a ,,la ,,normande ,prepare the crusts as indicated under ,no4 #bded1 coat them with very stiffly stewed apples1 and dish them in a circle4 ,garnish their midst with stewed apples1 prepared as for a ,charlotte1 and upon the apples set a pyramid of quartered1 white and pink apples1 cooked in syrup4 ,cover with reduced apple syrup1 thickened with a little very smooth stewed apples flavoured with ,kirsch or old rum4 #bdei--;,,cro,,te ,a ,,la ,,parisienne ,coat the crusts with pralin1 as explained under ,no4 #bdeg1 and dish them in a circle4 ,in their midst set some thin slices of pine-apple1 the ends of which should rest upon the circle of crusts2 in the middle1 pour a garnish of various fruits1 cohered with an apricot pure1 flavoured with ,madeira1 and coat the circle of crusts with apricot syrup flavoured with ,madeira4 #bdfj--;,,cro,,te ,,aux ,,abricots ,,au ,,marasquin ,cook some ,savarin paste in buttered tartlet moulds4 ,when these tartlets are cooked1 hollow them out at the top1 taking care to leave a somewhat thick border all round4 ,coat them inside with pralin 7,no4 #bceb71 and dry them in a moderate oven4 ,then garnish the centre of the tartlets with frangipan cream1 combined with filbert pralin4 ,upon this cream set a stoned apricot poached in ,maraschino4 ,surround the apricot with small1 candied half-cherries1 alternated with lozenges of angelica4 ,serve an apricot sauce1 flavoured with ,maraschino1 separately4 #bdfa--;,,cro,,te ,,victoria ,prepare a crust after ,no4 #bdef1 and garnish the centre with candied cherries and glazed chestnuts4 ,serve an apricot sauce1 flavoured with rum1 separately4 ,,omelets4 ,sweet omelets may be divided into four distinct classes1 which are3-- #a4 ,liqueur omelets4 #b4 ,jam omelets4 #c4 ,souffld omelets4 #d4 ,surprise omelets4 ,omelets with ,liqueur4 #bdfb--;,example3 ,,omelet ,,with ,,rum ,season the omelet with sugar and a little salt1 and cook it in the usual way4 ,set it on a long dish1 sprinkle it with sugar and heated rum1 and set a light to it on bringing it to the table4 ,jam ,omelets4 #bdfc--;,example3 ,,apricot ,,omelet ,season the omelet as above1 and1 when about to roll it up1 garnish it inside with two tablespoonfuls of apricot jam per six eggs4 ,set on a long dish2 sprinkle with icing sugar1 and either criss-cross the surface with a red-hot iron or glaze the omelet at the salamander4 #bdfd--,,xmas ,,omelet ,beat the eggs with salt and sugar and add1 per six eggs3 two tablespoonfuls of cream1 a pinch of orange or lemon rind1 and one tablespoonful of rum4 ,when about to roll up the omelet1 garnish it copiously with mincemeat1 set it on a long dish2 sprinkle it with heated rum1 and set it alight at the table4 ,souffld ,omelets4 #bdfe--;,example3 ,,souffl,d ,,omelet ,,with ,,vanilla ,mix eight oz4 of sugar and eight egg-yolks in a basin1 until the mixture has whitened slightly1 and draws up in ribbons when the spatula is pulled out of it4 ,add ten egg-whites1 beaten to a very stiff froth1 and mix the two preparations gently2 cutting and raising the whole with the spoon4 ,set this preparation on a long1 buttered and sugar-dusted dish1 in the shape of an oval mound1 and take care to put some of it aside in a piping-bag4 ,smooth it all round with the blade of a knife2 decorate according to fancy with the contents of the piping-bag1 and cook in a good1 moderate oven1 for as long as the size of the omelet requires4 ,two minutes before withdrawing it from the oven1 sprinkle it with icing sugar1 that the latter1 when melted1 may cover the omelet with a brilliant coat4 ,flavour according to fancy1 with vanilla1 orange or lemon rind1 rum1 ,kirsch1 c42 but remember to add the selected flavour to the preparation before the egg-whites are added to it4 ,surprise ,omelets4 #bdff--;,example3 ,,norwegian ,,omelet ,place an oval cushion one and one half in4 thick of ,gnoise upon a long dish1 and let the cushion be as long as the desired omelet4 ,upon this cushion set a pyramid of ice-cream with fruit4 ,cover the ice-cream with ordinary meringue 7,no4 #bchb72 smooth it with a knife1 making it of an even thickness of two-thirds of an inch in so doing2 decorate it1 by means of the piping-bag1 with the same meringue1 and set in a very hot oven1 that the meringue may cook and colour quickly1 without the heat reaching the ice inside4 #bdfg--,,surprise ,,omelet ,,mylord ,proceed as directed above2 but garnish the cushion of ,gnoise with coats of vanilla ice-cream1 alternated with coats of stewed pears4 ,cover with meringue and cook in the same way4 #bdfh--;,,chinese ,,surprise ,,omelet ,the procedure is the same1 but the vanilla ice-cream is replaced by tangerine ice4 ,on taking the omelet out of the oven1 surround it with tangerines glazed with sugar1 cooked to the large-crack stage4 #bdfi--,,surprise ,,omelet ,,with ,,cherries ,garnish the cushion of ,gnoise with red-currant ice1 flavoured with raspberries and mixed with equal quantities of cherry ice and half-sugared cherries1 macerated in ,kirsch4 ,finish it like the ,norwegian ,omelet4 ,on taking it out of the oven1 surround the omelet with drained cherries1 preserved in brandy1 and sprinkle it with heated ,kirsch1 to which set a light at the table4 #bdgj--,,surprise ,,omelet ,,milady3 also called ,,milady ,,peach ,this is a surprise omelet1 garnished with very firm raspberry ice1 in which are incrusted a circle of fine peaches1 poached in vanilla4 ,the whole is then covered with ,italian meringue1 flavoured with ,maraschino1 and laid in suchwise that those portions of the peaches which project from the glaze remain bare4 ,decorate the surface of the omelet with the same meringue2 sprinkle it with icing sugar1 and set it to a glaze quickly4 #bdga--,,surprise ,,omelet 8,a ,,la ,,napolitaine0 otherwise 8,,bombe ,,vesuve0 ,garnish the cushion of ,gnoise with coats of vanilla and strawberry ice1 alternated with layers of broken candied-chestnut4 ,cover the whole with ,italian meringue prepared with ,kirsch1 which keep flat and somewhat thick towards the centre4 ,on top1 set a barquette of a size in proportion to the omelet1 made by means of the piping-bag with ordinary meringue and baked in the oven without colouration4 ,decorate with ,italian meringue1 covering the barquette in so doing1 and quickly brown the omelet in the oven4 ,when about to serve1 garnish the omelet with ,jubilee cherries 7,no4 #beff71 which set alight at the last moment4 #bdgb--,,surprise ,,omelet ,,elizabeth ,garnish the cushion of ,gnoise with vanilla ice and crystallised-violets4 ,cover it with meringue2 decorate its surface with crystallised-violets1 and treat the omelet as in ,no4 #bdff4 ,when about to serve it1 cover the omelet with a veil of spun sugar4 #bdgc--,,surprise ,,omelet 8,a ,l',,islandaise0 ,make the cushion of ,gnoise round instead of oval2 set it on a round dish1 and garnish it with some sort of ice1 which should be shaped like a truncated cone4 ,cover with meringue2 set a small case on the top1 made from meringue1 as explained under ,no4 #bdga1 but round instead of oval2 conceal all but its inside with meringue1 decorating the omelet in so doing1 and set to brown quickly4 ,when about to serve1 pour a glassful of heated rum into the meringue case and set it alight4 #bdgd--,,sylphs' ,,omelet ,dip a freshly-cooked savarin into a syrup of maraschino1 and stick it on a base of dry paste exactly equal in size4 ,in the centre of the savarin set a cushion of ,gnoise sufficiently thick to reach half-way up the former4 ,at the last moment1 turn out upon this cushion an iced strawberry mousse1 made in an iced madeleine-mould1 the diameter of which should be that of the bore of the savarin4 ,cover the mousse with a coat of ,italian meringue with kirsch1 shaping it like a cone of which the base rests upon the top of the savarin4 ,by means of a piping-bag1 fitted with a small pipe1 quickly decorate the cone1 as also the savarin1 with the same meringue2 colour it in the oven1 and serve it instantly4 #bdge--,,various ,,surprise ,,omelets ,with the generic example given this kind of omelets may be indefinitely varied by changing the ice preparation inside4 ,the superficial appearance remains the same1 but every change in the inside garnish should be made known in the title of the dish4 ,pannequets4 #bdgf--,,pannequets ,,with ,,jam ,prepare some very thin pancakes2 coat them with some kind of jam1 roll them up1 trim them aslant at either end1 and cut them into two lozenges4 ,place these lozenges on a tray1 sprinkle them with icing sugar1 set them to glaze in a fierce oven1 and dish them on a napkin4 #bdgg--,,pannequets ,a ,,la ,,cr,,me ,coat the pancakes with frangipan cream1 and sprinkle the latter with crushed macaroons4 ,for the rest of the procedure follow ,no4 #bdgf4 #bdgh--,,pannequets ,,meringu,s ,coat the pancakes with ,italian meringue1 flavoured with kirsch and maraschino2 roll them up1 cut them into lozenges as above1 and set them on a tray4 ,decorate them by means of the piping-bag with the same meringue2 sprinkle them with icing sugar1 and set them to colour quickly in the oven4 #bdgi--,,puddings ,english puddings are almost innumerable2 but many of them lie more within the pastrycook's than the cook's province1 and their enumeration here could not serve a very useful purpose4 ,the name ,pudding is1 moreover1 applied to a whole host of preparations which are really nothing more than custards--as1 for example1 8custard pudding40 ,if both of the foregoing kinds of puddings be passed over1 puddings proper which belong to hot sweets may be divided into eight classes1 of which ,i shall first give the generic recipes1 from which all pudding entremets given hereafter are derived4 ,the eight classes are3-- 7#a7 ,puddings with cream4 7#b7 ,fruit puddings4 7#c7 ,english fruit puddings4 7#d7 ,plum puddings4 7#e7 ,french and ,german bread puddings4 7#f7 ,english and ,french paste puddings4 7#g7 ,rice puddings4 7#h7 ,souffld puddings4 ,puddings allow of various accompanying sauces1 which will be given in each recipe4 ,the majority of ,english puddings may be accompanied by stewed fruit1 ,melba sauce1 or whipped cream 8 la ,chantilly40 ,puddings with ,cream4 #bdhj--;,,almond ,,pudding ,make a preparation for souffld pudding 7,no4 #beje71 moistened with almond milk4 ,pour it into copiously-buttered moulds1 sprinkled inside with splintered and grilled almonds4 ,set to poach in the bain-marie4 ,as an accompaniment serve a sabayon prepared with white wine and flavoured with orgeat4 #bdha--;,,english ,,almond ,,pudding ,mix to the consistence of a pomade four oz4 of butter and five oz4 of powdered sugar2 add eight oz4 of finely-chopped almonds1 a pinch of table salt1 a half table-spoonful of orange-flower water1 two eggs1 two egg-yolks1 and one-sixth pint of cream4 ,pour this preparation into a buttered pie-dish1 and cook in a bain-marie in the oven4 ,n4,b4--,english puddings of what kind soever are served in the dishes or basins in which they have cooked4 #bdhb--;,,biscuit ,,pudding ,crush eight oz4 of lady's-finger biscuits in a saucepan1 and moisten them with one pint of boiling milk containing five oz4 of sugar4 ,stir the whole over the fire1 and add five oz4 of candied fruit1 cut into dice and mixed with currants 7both products having been macerated in kirsch71 three egg-yolks1 four oz4 of melted butter1 and the white of five eggs beaten to a stiff froth4 ,set to poach in a bain-marie1 in a low1 even ,charlotte mould1 or in a pie-dish1 and serve an apricot sauce at the same time4 #bdhc--;,,cabinet ,,pudding ,garnish a buttered cylinder-mould with lady's-finger biscuits or slices of buttered biscuit1 saturated with some kind of liqueur2 arranging them in alternate layers with a salpicon of candied fruit and currants1 macerated in liqueur4 ,here and there spread a little apricot jam4 ,fill up the mould1 little by little1 with preparation ,no4 #bfci1 flavoured according to fancy4 ,poach in a bain-marie4 ,turn out the pudding at the last moment1 and coat it with ,english custard flavoured with vanilla4 #bdhd--;,,fruit ,,pudding ,this pudding requires very careful treatment4 ,the custard which serves as its base is the same as that of ,cabinet ,pudding1 except that it is thickened by seven eggs and seven egg-yolks per quart of milk4 ,this preparation is1 moreover1 combined with a pure of fruit suited to the pudding4 ,procedure3 ,butter a mould2 set it in a bain-marie1 and pour a few table-spoonfuls of the above preparation into it4 ,let it set1 and upon this set custard sprinkle a layer of suitable fruit1 sliced4 ,this fruit may be apricots1 peaches1 pears1 etc4 ,cover the fruit with a fresh coat of custard1 but more copiously than in the first case2 let this custard set as before2 cover it with fruit1 and proceed in the same order until the mould is full4 ,it is1 in short1 another form of aspic-jelly preparation1 but hot instead of cold4 ,if the solidification of the layers of custard were not ensured1 the fruit would fall to the bottom of the mould instead of remaining distributed between the layers of custard1 and the result would be the collapse of the pudding as soon as it was turned out4 ,continue the cooking in the bain-marie2 let the preparation stand a few minutes before turning it out1 and serve at the same time a sauce made from the same fruit as that used for the pudding4 ,english ,fruit ,puddings4 #bdhe--;,,apple ,,pudding ,prepare a suet paste from one lb4 of flour1 ten oz4 of finely-chopped suet1 quarter of a pint of water and a pinch of salt4 ,let the paste rest for an hour1 and roll it out to a thickness of one-third of an inch4 ,with this layer of paste1 line a well-buttered dome-mould or large pudding-basin4 ,garnish with sliced apples mixed with powdered sugar and flavoured with a chopped piece of lemon peel4 ,close the mould with a well-sealed-down layer of paste2 wrap the mould in a piece of linen1 which should be firmly fastened with string2 plunge it into a saucepan containing boiling water1 and in the case of a quart pudding-basin or mould1 let it cook for about three hours4 ,n4,b4--,this pudding may be made with other fleshy fruit1 as also with certain vegetables such as the pumpkin1 etc4 #bdhf--,,plum ,,pudding ,put into a basin one lb4 of chopped suet2 one lb4 of bread-crumb2 half lb4 of flour2 half lb4 of peeled and chopped apples2 half lb4 each of ,malaga raisins1 currants and sultanas2 two oz4 each of candied orange1 lemon and cedrat rinds1 cut into small dice2 two oz4 of ginger2 four oz4 of chopped almonds2 eight oz4 of powdered sugar2 the juice and the chopped rind of half an orange and half a lemon2 one-third oz4 of mixed spices1 containing a large quantity of cinnamon2 three eggs2 quarter of a pint of rum or brandy1 and one-third of a pint of stout4 ,the fruit should1 if possible1 have previously macerated in liqueur for a long time4 ,thoroughly mix the whole4 ,pour the preparation into white earthenware pudding-basins1 with projecting rims2 press it into them1 and then wrap them in a buttered and flour-dusted cloth which tie into a knot on top4 ,cook in boiling water or in steam for four hours4 ,when about to serve1 sprinkle the puddings with heated brandy or rum1 and set them alight1 or accompany them1 either with a sabayon with rum1 with ,brandy ,butter 7as directed under 8,gil-,blas pancakes0 but without sugar71 or with an ,english custard thickened with arrowroot4 #bdhg--;,,american ,,pudding ,put into a basin two and a half oz4 of bread-crumb2 three oz4 of powdered sugar2 three oz4 of flour2 two and a half oz4 of marrow and an equal quantity of suet 7both chopped72 three oz4 of candied fruit cut into dice2 one egg and three egg-yolks1 a pinch of chopped orange or lemon zest2 a little nutmeg and cinnamon1 and a liqueur-glassful of brandy or rum4 ,mix up the whole2 pour the preparation into a buttered and dredged mould or basin1 and cook in the bain-marie4 ,serve a sabayon with rum at the same time4 #bdhh--,,marrow ,,pudding ,melt half a lb4 of beef-marrow and two oz4 of suet1 in a bain-marie1 and let it get tepid4 ,then work this grease in a basin with half a lb4 of powdered sugar2 three oz4 of bread-crumbs1 dipped in milk and pressed2 three whole eggs and eight egg-yolks2 half a lb4 of candied fruit1 cut into dice2 three oz4 of sultanas and two oz4 of pipped1 ,malaga raisins4 ,pour this preparation into an even1 deep1 buttered and dredged border-mould2 and poach in the bain-marie4 ,serve a sabayon with rum at the same time4 ,bread ,puddings4 #bdhi--;,,english ,,bread ,,pudding ,butter some thin slices of crumb of bread and distribute over them some currants and sultanas1 swelled in tepid water and well drained4 ,set these slices in a pie-dish2 cover with preparation ,no4 #bfch1 and poach in front of the oven4 #bdij--;,,french ,,bread ,,pudding ,soak two-thirds of a lb4 of white bread-crumb in one and three-quarter pints of boiled milk1 flavoured with vanilla and containing eight oz4 of sugar4 ,rub through a sieve and add3 four whole eggs1 six egg-yolks1 and four egg-whites1 beaten to a stiff froth4 ,pour this preparation into a deep1 buttered border-mould1 dusted with bread-crumbs2 and poach in bain-marie4 ,as an accompaniment1 serve either an ,english custard1 a vanilla-flavoured sabayon1 or a fruit sauce4 #bdia--;,,german ,,bread ,,pudding ,soak two-thirds of a lb4 of brown bread-crumb in one and three quarter pints of ,rhine wine1 ,moselle or beer1 containing half a lb4 of moist sugar and a little cinnamon4 ,rub through a sieve and add four eggs1 six egg-yolks1 five oz4 of melted butter1 and the whites of four eggs beaten to a froth4 ,poach in a bain-marie as in the preceding case4 ,the adjunct to this pudding is invariably a fruit syrup4 #bdib--,,scotch ,,bread ,,pudding ,proceed exactly as for ,no4 #bdij1 but add five oz4 of sliced seasonable fruit4 ,mould and poach in the same way1 and serve a red-currant sauce flavoured with raspberries1 as an accompaniment4 ,paste ,puddings4 #bdic--,,tapioca ,sprinkle eight oz4 of tapioca into one and three-quarter pints of boiling milk1 containing four oz4 of sugar1 a pinch of salt and three oz4 of butter4 ,cook in the oven for twenty minutes2 transfer the preparation to another saucepan1 and add to it six egg-yolks1 two and a half oz4 of butter1 and the whites of four eggs beaten to a stiff froth4 ,pour the whole into a well-buttered cylinder-mould1 sprinkled with tapioca1 and poach in the bain-marie until the preparation seems resilient to the touch4 ,let the pudding stand for seven or eight minutes before turning it out4 ,serve an ,english custard1 a sabayon or a fruit sauce as accompaniment4 #bdid--,,sago ,,pudding ,proceed as above1 but substitute sago for the tapioca1 and sprinkle the inside of the mould with sago4 ,the treatment and adjuncts are the same4 #bdie--,,semolina ,,pudding ,proceed as for ,no4 #bdic1 but use semolina instead of tapioca1 and sprinkle the mould with granulated semolina4 #bdif--,,vermicelli ,,pudding ,proceed as for ,no4 #bdic1 but use vermicelli1 and sprinkle the mould with bits of vermicelli1 which should not be broken up overmuch4 #bdig--;,,fresh-,,noodle ,,pudding ,proceed in exactly the same way as for ,no4 #bdic4 #bdih--;,,english ,,tapioca1 ,,sago1 ,,and ,,semolina ,,puddings1 ,,etc4 ,whatever be the paste used1 it should be cooked in very slightly-sugared milk1 flavoured according to fancy1 and in the quantities given above4 ,thicken by means of two eggs per pint of the preparation2 pour the whole into a buttered pie-dish1 and cook in the oven in a bain-marie4 ,n4,b4--,all ,english puddings of this class are made in the same way1 and1 as already stated1 are served in the dish in which they have cooked4 #bdii--;,,brazilian ,,pudding ,make the preparation for tapioca pudding and pour it into a mould1 clothed with sugar cooked to the caramel stage4 ,poach in a bain-marie and serve plain4 #bejj--;,,chevreuse ,,pudding ,this is semolina pudding served with a ,sabayon1 flavoured with kirsch4 #beja--,,rice ,,pudding ,prepare the rice as directed under ,no4 #bdjd1 and mix with it 7per lb4 of raw rice7 the whites of fifteen eggs beaten to a stiff froth4 ,mould in buttered moulds sprinkled with raspings4 ,the cooking and the adjuncts are the same as for ,nos4 #bdic1 #bdid1 etc4 #bejb--;,,english ,,rice ,,pudding ,the quantities for this pudding are3 six oz4 of rice1 one quart of milk 7flavoured according to fancy71 two oz4 of sugar and three oz4 of butter4 ,the grains of rice should be kept somewhat firm1 but the whole should be rather liquid4 ,thicken with three eggs2 cook the preparation in the oven1 in a pie-dish2 and on taking the pudding out of the oven sprinkle its surface with icing sugar4 #bejc--,,rice ,,and ,,chocolate ,,pudding ,add two oz4 of chocolate to every lb4 of the preparation of rice1 made after ,no4 #bdjd1 and combine therewith the whites of three eggs beaten to a fairly stiff froth2 pour the preparation into a buttered pie-dish1 and cook in the oven4 ,serve some chocolate custard 7combined with its bulk of whisked cream7 separately4 ,n4,b4--,this sweet may be served hot or cold4 ,souffld ,puddings4 #bejd--,,saxon ,,pudding ,work four oz4 of butter to a pomade in a basin4 ,add four oz4 of powdered sugar and four oz4 of sifted flour1 and dilute with two-thirds pint of boiled milk4 ,boil this preparation1 stirring it the while2 and dry it over a fierce fire as in the case of a panada for a 8,pte choux40 ,take off the fire2 thicken with five egg-yolks2 and then carefully mix with it the five whites beaten to a stiff froth4 ,pour into well-buttered moulds1 and poach in a bain-marie4 ,as an accompaniment serve an ,english custard or a ,sabayon1 flavoured according to fancy4 #beje--;,,almond ,,souffl,d ,,pudding ,make a preparation as for ,no4 #bejd1 but use almond milk instead of cow's milk4 ,pour the preparation into buttered moulds1 sprinkled with splintered and grilled almonds1 and poach in a bain-marie4 ,as an accompaniment serve a white-wine ,sabayon flavoured with orgeat4 #bejf--,,souffl,d ,,pudding1 ,,denise ,finely pound four oz4 of freshly-washed and peeled almonds1 and add thereto1 from time to time1 a few drops of fresh water4 ,when the almonds form a smooth paste1 add the necessary quantity of water to them to produce one pint of milk4 ,strain through muslin and slightly twist the latter in order to express all the contained liquid4 ,with this almond milk1 dilute three oz4 of flour and three oz4 of rice cream1 mixed in a saucepan1 and take care that no lumps form4 ,strain the whole through a strainer1 and add five oz4 of sugar1 three oz4 of butter and a little salt4 ,set the saucepan on the fire2 boil1 stirring the while1 and then stir briskly with a spatula until the preparation acquires the consistence of a thick paste and falls from the spatula without leaving any adhering portions4 ,pour this paste into a basin and combine therewith3 first1 little by little1 two oz4 of fresh butter2 then1 eight egg-yolks1 two ounces of finely-pounded almonds moistened with a tablespoonful of kirsch and as much maraschino1 and the whites of five eggs beaten to a stiff froth4 ,this pudding is cooked in a bain-marie in one of the following ways3 7#a7 ,in a buttered pie dish4 ,in this case1 on taking the pudding out of the bain-marie1 sprinkle its surface with icing sugar1 and criss-cross it with a red-hot iron4 7#b7 ,in a shallow1 buttered and dredged1 ,charlotte-mould4 7#c7 ,in fairly shallow1 buttered dome-moulds1 lined inside with roundels one inch in diameter1 stamped 7by means of a fancy-cutter7 out of a layer of ,gnoise or a layer of 8lady's-finger-biscuit0 preparation1 about one-third of an inch thick4 ,in the two last cases1 the pudding is coated with an apricot sauce1 mixed with almond milk1 and a sauceboat of the same sauce is served separately4 #bejg--,,lemon ,,souffl,d ,,pudding ,make the preparation for ,no4 #bejd1 and flavour it with a piece of lemon rind4 ,the treatment is the same4 ,serve an ,english custard1 flavoured with lemon separately4 #bejh--,,orange1 ,,cura,,ao1 ,,anisette1 ,,and ,b,n,,dictine ,,puddings1 ,,etc4 ,for all these puddings the procedure is the same as for ,no4 #bejd1 and only the flavour changes4 ,accompany each with an ,english custard1 flavoured like the particular pudding4 #beji--;,,indian ,,souffl,d ,,pudding ,take some souffld-pudding preparation and add to it two oz4 of powdered ginger1 and five oz4 of candied ginger1 cut into dice4 ,proceed in the same way as for ,no4 #bejd4 ,as an accompaniment1 serve an ,english custard flavoured with ginger4 #beaj--;,,chestnut ,,souffl,d ,,pudding ,cook two lbs4 of peeled chestnuts in a light1 vanilla-flavoured syrup4 ,rub them through a sieve1 add five oz4 of powdered sugar and three oz4 of butter to the pure1 and dry it over a fierce fire4 ,thicken it with eight egg-yolks and finish it with the whites of six eggs1 beaten to a stiff froth4 ,poach in buttered moulds in a bain-marie4 ,as an accompaniment1 serve1 either an ,english custard1 or a vanilla-flavoured apricot syrup4 #beaa--,,mousseline ,,pudding ,work four oz4 of butter and four oz4 of powdered sugar to a pomade1 and add the yolks of ten eggs1 one by one2 meanwhile stirring the preparation4 ,set the latter on a moderate fire until it veneers the withdrawn spoon2 then immediately add the whites of seven eggs beaten to a stiff froth4 ,pour the whole into a deep1 buttered border-mould1 which only half fill1 in view of the subsequent expansion of the preparation while cooking4 ,poach in a bain-marie for about thirty minutes1 and let the pudding stand for ten minutes before turning it out4 ,as an accompaniment serve a light ,sabayon or a fruit sauce4 #beab--,,souffl,d ,,pudding ,a ,,la ,r,,gence ,make a souffld-pudding preparation flavoured with vanilla1 and poach it in a bain-marie1 in a mould clothed with sugar cooked to the caramel stage4 ,serve an ,english custard1 prepared with caramel1 separately4 #beac--,,souffl,d ,,pudding ,a ,,la ,,reine ,take some vanilla-flavoured1 souffld-pudding preparation4 ,take a mould with a central tube2 butter it1 and besprinkle it with chopped pistachios and crushed macaroons4 ,set the preparation in the mould in layers1 alternated by coats of chopped pistachios and crushed macaroons2 and poach in a bain-marie4 ,as an accompaniment serve an ,english custard combined with pralin4 #bead--,,souffl,d ,,pudding ,a ,,la ,,royale ,line the bottom and sides of a buttered ,charlotte-mould with thin slices of biscuit spread with jam and rolled up4 ,garnish the mould with a souffld-pudding preparation1 and poach in a bain-marie4 ,serve an apricot sauce flavoured with ,marsala1 separately4 #beae--,,souffl,d ,,pudding ,,sans-,,souci ,copiously butter a mould1 and sprinkle its bottom and sides with well-washed currants4 ,garnish with a souffld-pudding preparation1 combined per two lbs4 with one lb4 of peeled apples1 cut into dice and cooked in butter4 ,poach in a bain-marie4 #beaf--,,souffl,d ,,pudding ,a ,,la ,,vesuvienne ,make a souffld-pudding preparation1 and add to it for the quantities given in the original recipe one and a half oz4 of tomato jam and the same quantity of pipped ,malaga raisins4 ,poach in a bain-marie in a mould with a central tube4 ,when the pudding is turned out1 surround it with apricot sauce1 and pour in the middle some heated rum1 which light when serving4 #beag--,,roly-,,poly ,,pudding ,proceed as for ,no4 #bcfa3 prepare a firm paste from one lb4 of flour1 nine oz4 of chopped suet1 one and a half oz4 of sugar1 a pinch of salt1 and one-sixth pint of water4 ,let this paste rest for one hour before using it4 ,roll it out to the shape of a rectangle one-fifth of an inch thick2 spread a layer of jam upon it1 and roll it up like a ,swiss roll4 ,wrap it in a buttered and dredged cloth1 and cook it in boiling water or in steam for one and a half hours4 ,when about to serve1 cut the roll into roundels half an inch thick1 and dish them in a crown4 ,as an accompaniment serve a fruit sauce4 #beah--,,rissoles ,the preparation of rissoles for sweets is the same as that for rissoles served as hors-d'uvres1 except that the former are garnished with marmalade or jam1 with a fruit salpicon or with stewed fruit1 with plain or pralined creams1 etc4 ,the best paste for the purpose is derived from puff-paste trimmings4 ,the shape of rissoles varies very much4 ,they may be shaped like half-moons1 purses1 small1 round or oval patties1 etc4 ,rissoles for entremets are also frequently made from ordinary brioche paste1 and constitute a variety of ,viennese fritters4 ,in this case they are invariably mentioned on the menu as 8 la ,dauphine40 #beai--,,souffl,s ,although souffls are generally served unaccompanied1 some stewed1 seasonable fruit1 or a macdoine of fresh fruit1 may1 nevertheless1 be served with them4 ,this1 of course1 only applies to souffls with a fruit base4 ,i have already given the formul for souffls 7,no4 #bdje72 ,i need now1 therefore1 only give the peculiarities of each particular souffl4 #bebj--;,,fruit ,,souffl ,,in ,a ,,croustade ,line a round1 shallow1 well-buttered1 croustade-mould with a very thin layer of sugared paste4 ,spread some vanilla-flavoured1 stewed apples on the bottom1 and upon it lay a garnish of various seasonable fresh stewed fruits--quartered if large4 ,the mould ought now to be half-filled4 ,fill it up with a vanilla-flavoured souffl preparation1 and cook it in a moderate oven for about twenty-five minutes4 ,on withdrawing it from the oven1 carefully turn it out on a dish2 pour a few tablespoonfuls of heated rum into the latter1 and set a light to it when serving4 #beba--;,,almond ,,souffl ,make a preparation of souffl with cream1 but use almond milk instead of cow's milk1 add one and a half oz4 of slightly-grilled1 chopped almonds1 per half pint of almond milk4 ,dish and cook in the usual way4 #bebb--,,souffl ,,with ,,fresh ,,almonds ,proceed exactly as above1 but use fresh splintered almonds instead of grilled1 chopped ones4 #bebc--,,souffl ,,with ,,filbert ,make the souffl preparation from milk in which two oz4 of filbert pralin per one-sixth pint have previously been infused4 ,dish and cook the souffl in the usual way4 #bebd--,,souffl ,a ,,la ,,camargo ,make a souffl preparation of tangerines1 and another of filberts as above4 ,dish the two preparations in layers1 alternated by 8lady's-finger biscuits10 saturated with ,curaao liqueur4 #bebe--,,paulette ,,souffl ,take vanilla-flavoured1 souffl preparation1 thickened somewhat more than the ordinary kind1 and add to it five tablespoonfuls of strawberry pure4 ,serve some well-cooled strawberries1 coated with raspberry pure1 separately4 #bebf--;,,cherry ,,souffl ,prepare a souffl with ,kirsch1 accompany it with some stewed stoned cherries1 covered with a raspberry pure4 #bebg--,,strawberry ,,souffl ,this is a souffl with ,kirsch1 accompanied by iced strawberries macerated in orange juice4 #bebh--,,pomegranate ,,souffl 8,a ,l',,orientale0 ,make a souffl preparation1 slightly flavoured with vanilla4 ,dish it in layers in a timbale1 alternated by 8lady's-finger biscuits0 saturated with ,grenadine and ,kirsch4 ,on withdrawing the souffl from the oven1 cover it with a veil of spun sugar1 and sprinkle the latter with small sweets1 flavoured with ,grenadine1 in imitation of pomegranate seeds4 #bebi--;,,java ,,souffl ,make the souffl preparation1 but use tea instead of milk1 and add thereto one and a half oz4 of chopped pistachios per one-sixth pint of the tea4 #becj--,l,,rina ,,souffl ,take some ordinary souffl preparation1 flavoured with ,lrina liqueur1 which is a kind of ,chartreuse1 made in the ,lrins islands4 #beca--,,souffl ,,with ,,liqueur ,this souffl may be made1 either from the souffl with cream preparation or from that with fruit1 given in the note4 ,the souffls made from cream are flavoured with such liqueurs as rum1 curaao1 anisette1 vanilla1 etc4 ,those made from fruit are flavoured with ,kirsch1 ,kmmel1 etc4 #becb--,,lucullus ,,souffl ,set a savarin1 saturated with ,kirsch-flavoured syrup1 upon a dish1 and surround it with a band of paper1 tied on with string1 in order to prevent the souffl from drying during the cooking process4 ,make a souffl preparation with a fruit base1 set it in the centre of the savarin1 and cook it in the usual way4 #becc--;,,hilda ,,souffl ,this is a lemon souffl1 accompanied by fine strawberries1 well cooled and coated with a pure of fresh raspberries4 #becd--,,souffl 8,a ,,la ,d',,orl,,ans0 ,take some cream souffl-preparation1 combined with pieces of ,jeanne-d',arc biscuits 7a kind of ,rheims biscuit71 saturated with peach liqueur and ,kirsch1 and one oz4 each of half-sugared cherries and angelica1 cut into dice4 #bece--,,souffl ,,palmyre ,take some vanilla-flavoured souffl preparation4 ,set it in a timbale1 in layers alternated by lady's-finger biscuits saturated with anisette and ,kirsch4 ,cook in the usual way4 #becf--,,souffl ,,praline ,take some vanilla-flavoured souffl preparation2 add to it two ounces of almond pralin which should have previously infused in milk4 ,when the souffl is dished1 sprinkle its surface with grilled chopped almonds1 or crushed1 burnt almonds4 #becg--,,rothschild ,,souffl ,take some cream souffl-preparation1 combined with three ounces of candied fruit1 cut into dice and macerated in ,dantzig brandy1 containing plenty of gold spangles4 ,when the souffl is almost cooked1 set on it a border of fine strawberries 7in season71 or half-sugared1 preserved cherries4 ,it should be remembered1 however1 that the correct procedure demands the use of strawberries in full season4 #bech--,,souffl ,a ,,la ,,royale ,take some vanilla-flavoured1 souffl-preparation4 ,dish it in a timbale in alternate layers with lady's-finger biscuits1 saturated with ,kirsch2 and distribute thereon such fruits as pine-apple1 cherries1 angelica and grapes--all cut into dice1 and previously macerated in ,kirsch4 #beci--,,vanilla ,,souffl ,take some cream souffl-preparation1 made from milk in which a stick of vanilla has been previously infused4 #bedj--,,violet ,,souffl ,take some vanilla-flavoured souffl preparation1 combined with crushed crystallised violets4 ,when the souffl is dished1 set on it a crown of large crystallised violets1 and cook in the usual way4 #beda--,,subrics ,into one pint of vanilla-flavoured boiled milk1 containing three and a half oz4 of sugar1 drop four oz4 of semolina4 ,add one and a half oz4 of butter and a grain of salt2 mix thoroughly1 and gently cook in the oven under cover for twenty-five minutes4 ,thicken with six egg-yolks1 and spread the preparation in layers two-thirds of an inch thick over a buttered tray4 ,pass a piece of butter over the surface to prevent its drying1 and leave to cool4 ,then cut up this preparation into rings three inches in diameter4 ,heat some clarified butter in a frying-pan2 set the rings in it2 brown them on both sides1 and dish them in a circle4 ,garnish the centre of each ring with a tablespoonful of red-currant jelly1 or very firm quince jelly4 ,timbales4 #bedb--,,timbale ,a ,,la ,d',,aremberg ,line a buttered ,charlotte mould with some fairly firm ,brioche paste4 ,garnish the mould with quartered pears1 cooked in vanilla-flavoured syrup1 kept rather firm and alternated by apricot jam4 ,close the timbale with a layer of the same paste1 well sealed down round the slightly-moistened edges1 and cut a slit in the middle for the escape of steam4 ,cook in a good moderate oven for about forty minutes4 ,on taking the timbale out of the oven1 turn it out on a dish1 and accompany it with a maraschino-flavoured apricot sauce4 #bedc--;,,bourdaloue ,,timbale ,prepare a dry paste1 combined with four ounces of finely-chopped almonds per one lb4 of flour4 ,with this paste line a buttered timbale mould1 and garnish it with various stewed fruits1 alternated by layers of frangipan cream4 ,cover with a layer of the same paste1 and bake in a good moderate oven4 ,when the timbale is turned out1 coat it with a vanilla-flavoured apricot syrup4 #bedd--,,marie-,,louise ,,timbale ,take a stale ,gnoise cooked in a deep ,charlotte mould2 press the blade of a knife into it and cut it all round1 leaving a base4 ,remove the inside crumb in one piece which should resemble a large cork in shape4 ,cut this crumb into slices half-inch thick2 coat each slice with ,italian meringue1 and1 upon the latter1 distribute a salpicon of peaches1 cherries and pine-apple4 ,coat the outside of the timbale with the same meringue1 and decorate it2 put the slices back inside1 and set them one upon the other4 ,owing to the inserted garnish these slices naturally project above the sides of the timbale2 surround them therefore with a border of poached peaches1 separated by a bit of meringue4 ,put the timbale in a mild oven to colour the meringue1 and serve a ,kirsch-flavoured peach sauce at the same time4 #bede--,,montmorency ,,timbale ,cook a brioche in a mould of the required size4 ,when it is quite cold1 remove all the crumb from its inside1 leaving a thickness of three-quarters of an inch on the bottom and sides4 ,coat all round1 by means of a brush1 with apricot jam cooked to the small-thread stage1 and decorate with pieces of puff-paste in the shape of crescents1 lozenges1 roundels1 etc41 colourlessly baked in a moderate oven4 ,when about to serve1 pour in a garnish of stoned cherries1 cooked in a thin syrup1 thickened with raspberry-flavoured red-currant jelly4 #bedf--,,timbale ,a ,,la ,,parisienne ,cook a brioche in a ,charlotte-mould1 and1 when it is quite cold1 remove the crumb from its inside as above4 ,coat the outside with apricot jam1 and decorate with candied fruit4 ,when about to serve1 pour into it a garnish consisting of peeled and quartered pears1 apples1 peaches and apricots1 cooked in vanilla-flavoured syrup2 pine-apple cut into large dice1 lozenges of angelica2 half-almonds2 and raisins1 swelled in tepid water4 ,cohere this garnish with a ,kirsch-flavoured apricot pure4 #bedg--,,timbale ,a ,,la ,,favart ,cook a brioche in a ,richelieu-mould1 and hollow it out and decorate it as above4 ,the garnish of this timbale consists of only whole or halved fruit1 and vanilla-flavoured chestnuts2 and these are cohered with ,kirsch-flavoured apricot syrup1 combined with one quart of a pure of chestnut remains4 ,pour the garnish into the timbale just before serving4 ,hot ,fruit ,entremets4 #bedh--;,,apricots 7,abricots7 ,whether fresh or preserved1 apricots used for sweets should always be peeled4 ,when preserved apricots are used1 it is well to cook them again before using them1 for sometimes they are inclined to be too firm4 #bedi--;,,apricots ,a ,,la ,,bourdaloue ,prepare a flawn-crust1 and bake it without colouration4 ,garnish its bottom with a layer of thin frangipan cream1 combined with crushed macaroons4 ,upon this cream set some half-apricots1 poached in vanilla-flavoured syrup1 and cover them with a layer of the same cream4 ,sprinkle the surface with crushed macaroons and melted butter and glaze quickly4 ,n4,b4--,the above is the usual procedure1 but fruit 8 la ,bourdaloue0 may also be prepared in the following ways3 7#a7 ,set the fruit in a shallow timbale1 between two layers of cream1 the upper one of which should be covered with gratin2 7#b7 set the fruit in a border of rice or semolina1 with the same coat of gratin upon the cream2 7#c7 set the fruit in a border of ,gnoise1 combined with apricots4 #beej--;,,apricots ,a ,,la ,,colbert ,poach some fine half-apricots in syrup1 keeping them somewhat firm4 ,drain them2 dry them1 and garnish their hollows with 8rice for entremets0 7,no4 #bdjd7 in suchwise as to reconstruct the fruit4 ,treat them l'anglaise1 with very fine bread-crumbs2 fry just before dishing1 and drain4 ,stick a small stalk of angelica into each apricot1 in imitation of the stems1 and dish them on a napkin4 ,serve a ,kirsch-flavoured apricot sauce separately4 #beea--;,,apricots ,a ,,la ,,cond ,on a round dish prepare a border of vanilla-flavoured1 sweet rice1 either by means of a knife1 or by means of an even1 buttered1 border-mould4 ,upon this border set some apricots poached in syrup2 decorate with candied fruit1 and coat with a ,kirsch-flavoured apricot syrup4 #beeb--;,,apricots ,a ,,la ,,cond 7#bnd ,method7 ,set a crown of small ,gnoise roundels on a dish2 on each roundel set a fine poached half-apricot 7convex side undermost71 and set a half-sugared cherry in the hollow of each half-apricot4 ,in the middle of the crown arrange a pyramid of rice croquettes1 the size and shape of apricots4 ,serve a ,kirsch-flavoured apricot sauce separately4 #beec--;,,apricots ,a ,,la ,,cussy ,garnish the flat side of some macaroons with a layer of smooth fruit salpicon1 cohered with an apricot pure2 set a fine poached half-apricot on each macaroon1 coat with ,italian meringue2 dish in the form of a crown1 and place the dish in a moderate oven for a few minutes to dry1 but not to colour1 the meringue4 ,serve a ,kirsch-flavoured apricot sauce separately4 #beed--;,,abricots ,,gratin,s ,spread an even layer1 one inch thick1 of stiff stewed apples or stewed semolina 7prepared like rice for entremets7 on a dish4 ,set thereon some fine half-apricots poached in syrup2 entirely cover the latter with a somewhat thin preparation of 8,pralin ,cond10 sprinkle with icing sugar1 and set the dish in the oven to slightly colour the pralin4 #beee--;,,abricots ,,meringu,s ,spread a layer of vanilla-flavoured sweet rice on a dish1 and set some poached half-apricots thereon4 ,cover with ordinary meringue2 shaping the latter like a dome or a ,charlotte2 decorate with the same meringue2 sprinkle with icing sugar1 and place the dish in the oven in order to slightly cook the meringue4 ,on withdrawing the dish from the oven1 garnish the decorative portions alternately with apricot and red-currant jam4 #beef--;,,abricots ,,meringu,s 7,another ,method7 ,prepare a colourlessly-baked deep flawn-crust4 ,garnish the bottom either with a layer of frangipan cream or with vanilla-flavoured semolina1 or sweet rice4 ,set on this some poached half-apricots2 cover with meringue1 smooth the latter on top and all round with the blade of a knife1 and decorate with meringue by means of a piping-bag fitted with a small even pipe4 ,for the rest of the procedure follow the preceding recipe4 #beeg--;,,apricots ,a ,,la ,,sultane ,prepare a ,gnoise1 cooked in a somewhat deep border-mould1 and stick it by means of some apricot1 cooked to the small-thread stage1 to a base of dry paste of the same size4 ,coat it all round with ordinary meringue2 decorate it with a piping-bag fitted with a small even pipe1 and brown it in a moderate oven4 ,then garnish the inside of the border with a preparation of vanilla-flavoured rice1 combined with a little frangipan cream and some splintered pistachios2 taking care to keep the preparation sufficiently stiff to be able to shape it like a dome4 ,upon the rice set some fine half-apricots1 poached in vanilla-flavoured syrup1 and sprinkle these with chopped pistachios4 ,as an accompaniment serve a syrup prepared with almond milk1 and finished with a piece of butter as big as a hazel-nut4 ,pine-apple 7,ananas74 #beeh--,,pine-,,apple ,a ,,la ,,favorite ,see ,no4 #bdbi4 #beei--,,pine-,,apple ,a ,,la ,,cond ,macerate in sugar and ,kirsch some half-slices of pine-apple4 ,dish them in a circle upon a border of rice1 prepared as directed under ,no4 #beea2 decorate with half-sugared cherries and lozenges of angelica1 and coat with a ,kirsch-flavoured apricot syrup4 #befj--,,pine-,,apple ,a ,,la ,,cr,,ole ,cook a pine-apple in a ,kirsch-flavoured syrup2 cut it vertically in two1 and cut each half into vertical1 thin and regular slices4 ,line a dome-mould with these slices1 and fill it up with vanilla-flavoured rice2 leaving a hollow in the middle4 ,garnish this hollow with the pine-apple parings1 cut into dice1 and custard apples and bananas1 likewise cut into dice and cooked in syrup4 ,turn out upon a round dish2 decorate the top with large leaves of angelica1 and surround the base with bananas poached in ,kirsch-flavoured syrup4 ,serve a ,kirsch-flavoured apricot syrup separately4 ,bananas 7,bananes74 #befa--;,,bananas ,a ,,la ,,bourdaloue ,peel the bananas and poach them gently in a vanilla-flavoured syrup4 ,for the rest of the operation1 proceed as directed under ,no4 #bedi4 #befb--;,,bananas ,a ,,la ,,cond ,poach the bananas in vanilla-flavoured syrup1 and then treat them as directed under ,no4 #beea4 #befc--;,,bananas ,,meringu,,es ,poach the bananas in vanilla-flavoured syrup1 and then treat them as directed under the apricot recipes 7,nos4 #beee and #beef72 leaving them either whole or cutting them into roundels4 #befd--;,,bananas ,a ,,la ,,norvegienne ,cut a slice of the peel from each banana1 and remove the pulp from their insides4 ,fill the emptied peels1 three parts full1 with banana ice1 and quickly cover the latter by means of a piping-bag fitted with a small grooved pipe1 with an ,italian meringue flavoured with rum4 ,lay the prepared bananas on a dish2 set the latter on a tray containing broken ice1 and place the tray in a sufficiently hot oven to ensure the speedy browning of the meringue4 #befe--,,souffl,d ,,bananas ,cut off a quarter of each banana1 and withdraw the pulp from their insides without bursting the peel4 ,rub this pulp through a sieve2 add it to a cream souffl-preparation2 finish the latter with the necessary quantity of egg-whites1 and fill the emptied peels with it4 ,set the filled peels in a star on a dish1 and put the latter in the oven for six minutes4 ,cherries 7,cerises74 #beff--;,,jubilee ,,cherries ,stone some fine cherries2 poach them in syrup1 and set them in small silver timbales4 ,reduce the syrup and thicken it with a little arrowroot1 diluted with cold water2 allowing one table-spoonful of arrowroot per half-pint of syrup4 ,cover the cherries with the thickened syrup2 pour a coffee-spoonful of heated ,kirsch into each timbale1 and set a light to each when serving4 #befg--;,,cherries ,a ,,la ,,valeria ,prepare some tartlet crusts for sugared paste4 ,garnish the bottom of each with red-currant ice1 combined with cream1 and cover the latter with vanilla-flavoured1 ,italian meringue1 laid on by means of a piping-bag4 ,upon this meringue set the stoned cherries1 poached in sugared ,bordeaux wine1 and arrange the tartlets on a dish4 ,lay the dish on a tray containing broken ice1 and set the tray in the oven in order to dry the meringue4 ,on withdrawing the dish from the oven1 quickly coat the cherries with red-currant syrup2 sprinkle the latter with chopped pistachios1 and dish the tartlets on a napkin4 #befh--,,meringued ,,cherry ,,flawn ,line a buttered flawn-ring with fine paste3 prick the bottom2 garnish with stoned cherries after the manner of an ordinary flawn1 and fill up with custard 7,no4 #bcig74 ,cook in the usual way4 ,on taking the flawn out of the oven1 remove the ring1 and finish the former like an ordinary meringue-coated flawn4 ,n4,b4--,all fruits used in the preparation of ordinary flawns may be similarly prepared for meringue-coated flawns4 ,only such fruits as strawberries and grapes1 which are not cooked with the crust1 are unsuited to this kind of preparation4 #befi--,,nectarines ,nectarines may be prepared after all the recipes given for peaches4 ,i shall not1 therefore1 give any recipes which are proper to them4 ,see peaches4 ,oranges and ,tangerines 7,oranges et ,mandarines74 #begj--,,oranges ,a ,,la ,,norvegienne ,cut a slice of peel from the top of each of the oranges1 and empty them by means of a spoon4 ,three-parts fill the emptied peels with orange or tangerine ice1 in accordance with the fruit under treatment1 and cover the ice with ,italian meringue1 by means of a piping-bag4 ,set the dish containing the garnished peels on a tray covered with broken ice1 and quickly colour the meringue at the salamander4 #bega--,,tangerines ,a ,,la ,,palikare ,cut the tangerines at the top and remove the sections without bursting the peel4 ,skin the sections raw4 ,fill the peels with rice for entremets1 containing a little saffron2 mould some of the same rice in a little dome-mould1 and set it upon a carved cushion4 ,cover this dome with the tangerine sections2 coat the latter with some apricot syrup2 and1 all round1 arrange the rice-garnished peels1 opened side undermost4 #begb--,,orange ,,or ,,tangerine ,,souffl ,,righi ,without splitting them1 empty the orange or tangerine peels4 ,half-fill them with orange or tangerine ice1 according to the fruit under treatment1 and cover the ice with orange- or tangerine-flavoured souffl-preparation4 ,place the dish containing the garnished peels upon a tray covered with broken ice2 set in the oven that the souffl may cook quickly1 and allow two minutes for tangerines and four minutes for oranges4 ,peaches 7,pches74 #begc--,p,,ches ,a ,,la ,,bourdaloue ,poach the peaches 7cut into two7 in some vanilla-flavoured syrup1 and then proceed exactly as for ,no4 #bedi4 #begd--,p,,ches ,a ,,la ,,cond ,nos4 #beea and #beeb maybe applied in every respect to peaches4 #bege--,p,,ches ,a ,,la ,,cussy ,proceed exactly as for ,no4 #beec4 #begf--,p,,ches ,,flamb,,es ,these may be prepared in two ways as follows3-- 7#a7 ,poach the peaches whole in a ,kirsch-flavoured syrup1 and set them each in a small timbale4 ,thicken the syrup slightly with arrowroot1 and pour it over the peaches4 ,add some heated ,kirsch1 and set it alight when serving4 7#b7 ,poach the peaches as above1 and set them on a fresh-strawberry pure4 ,sprinkle the whole with heated ,kirsch1 and set it alight at the last moment4 #begg--,p,,ches ,,gratin,,es ,proceed exactly as for ,no4 #beed4 #begh--,p,,ches ,,meringu,,es ,prepare a colourlessly-baked1 flawn crust2 garnish the bottom of it with frangipan cream prepared with pralin1 and upon this cream set whole or halved1 poached peaches4 ,cover with meringue and finish as explained under ,no4 #beee4 #begi--,p,,ches ,,maintenon ,take some biscuit1 baked in a dome-mould and completely cooled4 ,cut it transversely into slices1 and coat each of the latter with frangipan cream1 combined with a salpicon of candied fruit and chopped1 grilled almonds4 ,join the slices together in suchwise as to reconstruct the biscuit1 and cover the latter with ,italian meringue4 ,decorate by means of the piping-bag1 and dry in the oven4 ,surround the biscuit with a border of fine half-peaches poached in a vanilla-flavoured syrup4 #behj--,p,,ches ,a ,,la ,,vanille ,poach the halved or whole peaches in a vanilla-flavoured syrup1 and set them in a timbale4 ,cover them to within half their height with the syrup used in poaching1 thickened with arrowroot slightly tinted with pink1 and combined with vanilla cream4 ,pears 7,poires74 #beha--,,poires ,a ,,la ,,bourdaloue ,if the pears be of medium size1 halve them2 if they are large1 quarter them4 ,carefully trim the sections4 ,cook the pears in a vanilla-flavoured syrup1 and for the rest of the operation follow ,no4 #bedi4 ,the remarks appended to ,no4 #bedi apply equally to pears and to all fruit prepared according to the particular recipe referred to4 #behb--,,poires ,a ,,la ,,cond ,very small pears turned with great care are admirably suited to this entremet4 ,if they are of medium size1 halve them4 ,cook them in vanilla-flavoured syrup1 and dish them on a border of rice as directed under ,no4 #beea4 #behc--,,poires ,a ,l',,imp,,ratrice ,quarter and properly trim the pears1 and cook them in vanilla-flavoured syrup4 ,dish them in a shallow timbale between two layers of vanilla-flavoured rice for entremets1 combined with a little frangipan cream4 ,sprinkle the upper layer with crushed macaroons and melted butter1 and set the gratin to form4 #behd--,,poires ,a ,,la ,,parisienne ,bake a ,gnoise base in a flawn-ring1 and1 when it is almost cold1 saturate it with ,kirsch-flavoured syrup4 ,in the middle of this base set a little dome of vanilla-flavoured rice1 and surround it with pears1 cooked in syrup and set upright4 ,border them with a thread of ordinary meringue1 squeezed from a piping-bag1 fitted with a fair-sized1 grooved pipe2 by the same means make a fine rosette of meringue on top of the dome1 and bake this meringue in a mild oven4 ,on taking the dish out of the oven1 glaze the pears with a brush dipped in rather stiff apricot-syrup1 and surround them with a border of half-sugared cherries4 #behe--,,poires ,a ,,la ,,sultane ,halve or quarter the pears2 trim them well1 and cook them in a vanilla-flavoured syrup4 ,for the rest of the operation follow ,no4 #beeg4 #behf--,,poires ,a ,,la ,r,,gence ,turn the pears2 cook them whole in a vanilla-flavoured syrup1 and let them cool in the syrup4 ,when they are cold cut them in two lengthwise1 slightly hollow out the inside of each half2 garnish the hollow with rice for entremets1 combined with a quarter of its weight of frangipan cream and a fine salpicon of candied fruit1 macerated in ,kirsch4 ,join the two halves of each pear1 and treat them l'anglaise with very fine bread-crumbs4 ,fry them at the last moment1 and1 on taking them out of the fat1 stick an angelica stalk into each4 ,dish them on a napkin1 and serve a ,kirsch-flavoured apricot sauce separately4 #behg--,,timbale ,,de ,,poires ,a ,,la ,,valenciennes ,two-thirds garnish a buttered ,charlotte-mould with ,savarin paste4 ,let the paste rise by fermentation2 bake it1 and let it cool4 ,remove the top which acts as a cover1 and put it aside2 then remove all the crumb from the inside1 leaving only the outside crust1 and smear the latter with apricot syrup4 ,decorate with alternate bands of sugar grains and chopped1 very green pistachios4 ,treat the cover with apricot syrup and decorate it in the same way4 ,quarter some 8,duchesse10 8,beurre10 8,doyenne0 or other creamy pears2 peel them2 cut them into somewhat thick slices1 and cook them in butter after the manner of ,pommes ,charlotte4 ,when the pears are well cooked1 mix with them a quarter of their weight of apricot jam1 and flavour with vanilla liqueur4 ,serve the timbale with this preparation2 put its cover on1 and set it on a warm dish4 ,serve a ,kirsch-flavoured apricot sauce separately4 ,apples 7,pommes74 #behh--;,,apple ,,fritters ,take some russet apples1 which are the best for the purpose1 and make a hole through their centres with a tube three-quarters of an inch in diameter1 to remove the core and the pips4 ,peel them and cut them into roundels one-third of an inch thick1 and macerate them for twenty minutes in powdered sugar and brandy or rum4 ,a few minutes before serving1 dry them slightly2 dip the roundels into thin batter1 and plunge them into plenty of hot fat4 ,drain them1 set them on a tray1 sprinkle them with icing sugar1 glaze them quickly1 and dish them on a napkin4 #behi--;,,apples ,,with ,,butter ,core some gray ,calville or russet apples by means of the tube-cutter2 peel them and parboil them for two minutes in boiling water1 containing a little lemon juice4 ,then set them in a buttered sautpan2 add a few tablespoonfuls of vanilla-flavoured syrup1 and cook them under cover in the oven4 ,dish them on little1 round1 brioche crotons1 glazed in the oven1 and fill the hollow with butter worked with an equal weight of powdered sugar1 and mixed with a little brandy4 ,cover the apples with their own syrup1 slightly thickened with apricot pure4 #beij--,,pommes ,a ,,la ,,bonne-,,femme ,core some russet apples with the tube-cutter1 and slightly cut them all round4 ,dish them1 fill the hollow of each with butter and powdered sugar mixed2 pour a little water into the dish1 and gently cook the apples in the oven4 ,serve these apples as they stand4 #beia--,,pommes ,a ,,la ,,bourdaloue ,quarter1 peel and trim the apples1 and cook them in vanilla-flavoured syrup1 keeping them somewhat firm4 ,proceed for the rest of the operation as directed under ,no4 #bedi4 #beib--,,pommes ,,en ,,charlotte ,see ,no4 #bdcf4 #beic--,,pommes ,a ,,la ,,ch,,telaine ,take some medium-sized apples1 and prepare them like those of ,no4 #beij4 ,set them on a buttered dish2 fill the hollow in each with a salpicon of half-sugared cherries1 cohered with apricot pure2 cover with thin1 frangipan cream2 sprinkle with crushed biscuits and macaroons and melted butter1 and set the gratin to form in a fierce oven4 #beid--,,pommes ,a ,,la ,,chevreuse ,on a dish1 set a cushion of a preparation for semolina croquettes4 ,all round arrange a close border of quartered apples cooked in vanilla-flavoured syrup2 garnish the centre with a salpicon of candied fruit and raisins1 cohered with an apricot pure1 and cover with a thin coat of semolina4 ,cover the whole with ordinary meringue1 shaped like a dome2 sprinkle some chopped pistachios upon the latter2 dredge with icing sugar1 and set to brown in a mild oven4 ,on taking the dish out of the oven deck the top of the dome1 with a rosette of elongated angelica lozenges2 place a small apple1 cooked in pink syrup1 in the middle of the rosette1 and surround the base of the entremet with a circle of alternated white and pink1 quartered apples4 #beie--,,pommes ,a ,,la ,,cond ,poach some fine1 peeled and trimmed apples in vanilla-flavoured syrup4 ,dish them on a border of rice1 decorated with cherries and angelica1 as explained under ,no4 #beea4 #beif--,,pommes ,,gratin,,es ,set the quartered apples1 poached in vanilla-flavoured syrup1 upon a base of minced apples prepared as for a ,charlotte and kept somewhat stiff4 ,cover with fairly thin pralin ,cond2 sprinkle with icing sugar1 and place the dish in a mild oven1 that the pralin may dry and colour slightly4 #beig--,,pommes ,,meringu,,es ,set the quartered apples1 poached in vanilla-flavoured syrup1 upon a base of rice for croquettes1 or of a mince as for a ,charlotte4 ,cover with ordinary meringue1 and smooth the latter1 giving it the shape of a dome or a ,charlotte2 decorate with the same meringue2 sprinkle with icing sugar1 and bake and brown in a mild oven4 #beih--,,pommes ,a ,,la ,,moscovite ,take some well-shaped apples1 uniform in size2 trim to within two-thirds of their height1 and withdraw the pulp from their insides in suchwise as to make them resemble a kind of cases4 ,poach these cases in a thin syrup1 keeping the pulp somewhat firm2 drain them well1 and set them on a dish4 ,garnish them1 one-third full1 with a pure made from the withdrawn pulp1 and fill them up with a ,kmmel-flavoured1 apple-souffl preparation4 ,cook in a mild oven for twenty minutes4 #beii--,,pommes ,a ,,la ,,parisienne ,proceed exactly as for ,no4 #behd4 #bfjj--,,pommes ,a ,,la ,,portugaise ,make cases of the apples as under ,no4 #beih1 and poach them in the same way1 keeping them somewhat firm4 ,garnish them with stiff frangipan cream1 combined with grated orange rind1 crushed macaroons1 and currants and sultanas 7both washed and swelled in a ,curaao-flavoured1 lukewarm syrup74 ,dish these garnished apples on a base of semolina-croquette preparation1 and set them in the oven for ten minutes4 ,on taking them out of the oven1 coat their surface with melted red-currant jelly1 combined with a fine julienne of well-parboiled orange-zest4 #bfja--,,rabotte ,,de ,,pommes ,,ou ,,douillon ,,norman ,prepare the apples like those 8 la ,bonne-femme10 and enclose each in a layer of fine1 short paste4 ,cover each rabotte with an indented roundel of the same paste2 gild2 streak1 and bake in a hot oven for fifteen minutes4 #bfjb--,,pommes ,,ir,,ne ,select some nice apples2 peel them1 and cook them in syrup1 keeping them somewhat firm4 ,when they are cold1 carefully withdraw their pulp1 that they may form a sort of cases4 ,rub the pulp through a sieve1 sugar it with vanilla sugar1 and spread a layer of it on the bottom of each apple4 ,fill up the apple-cases with vanilla ice1 combined with a pure of cooked plums2 the proportions being one-third of the latter to one of the former4 ,cover this ice with ,kirsch-flavoured ,italian meringue2 set the latter to colour quickly1 and serve instantly4 #bfjc--;,,flan ,,de ,,pommes ,,chaud ,,ninon ,prepare a colourlessly-baked flawn crust4 ,garnish it with apples stewed as for a ,charlotte1 and shape these in the form of a dome4 ,upon these stewed apples set pink and white quartered apples1 alternating the latter regularly2 and1 by means of a brush delicately coat these quarters of apple with some reduced white syrup4 #bfjd--;,,flan ,,de ,,pommes ,a ,,la ,,bateliere ,line a flawn-ring with some short paste1 and garnish it with apples1 stewed as for a ,charlotte4 ,cover the apples with a dome of somewhat creamy rice for entremets1 combined with the whites of four eggs 7beaten to a stiff froth7 per lb4 of cooked rice4 ,bake the flawn in the usual way1 and1 on taking it out of the oven1 sprinkle it copiously with icing sugar1 and glaze with a red-hot iron4 ,various ,hot ,entremets4 #bfje--,,mince ,,pies ,constituents4--,one lb4 of chopped suet2 one and one-third lbs4 of cold1 cooked fillet of beef1 cut into very small dice2 one lb4 of pipped raisins2 one lb4 of currants and an equal quantity of sultanas2 one lb4 of candied rinds2 half lb4 of peeled and chopped raw apples2 the chopped zest and the juice of an orange2 two-thirds oz4 of allspice2 one-sixth pint of brandy2 and the same measure of ,madeira and rum4 ,thoroughly mix the whole2 pour it into an earthenware jar2 cover the latter1 and let the preparation macerate for a month4 ,preparation4--,line some deep1 buttered tartlet moulds with ordinary short paste2 garnish them with the above preparation2 cover with a thin layer of puff-paste1 having a hole in its centre2 seal down this layer1 gild1 and bake in a hot oven4 #bfjf--;,c,,lestine ,,omelet ,make an omelet from two eggs1 and garnish it either with cream1 stewed fruit or jam4 ,make a somewhat larger omelet1 and stuff it with a different garnish from the one already used2 enclose the first omelet in the second1 and roll the latter up in the usual way4 ,sprinkle with icing sugar1 and glaze in the oven or with a red-hot iron4 #bfjg--;,,eggs ,a ,,la ,,religieuse ,bake a somewhat deep flawn-crust without colouration1 and have it of a size in proportion to the number of eggs it has to contain4 ,coat it inside with a layer of pralin1 and dry the latter well in a mild oven4 ,meanwhile poach the required number of fresh eggs in boiling milk1 sugared to the extent of a quarter lb4 per quart1 and keep them somewhat soft4 ,drain them1 and set them in the crust4 ,between each egg place a small slice of pine-apple1 cut to the shape of a cock's comb4 ,thicken the poaching-milk with five eggs and six egg-yolks per quart2 pass it through a strainer3 pour the preparation over the eggs1 and put the flawn in a mild oven1 that the cream may be poached and slightly coloured4 #bfjh--,,pain ,,perdu ,,or ,,gilded ,,crust ,cut some slices one-half inch thick from a brioche or a stale loaf and dip them in cold sugared and vanilla-flavoured milk4 ,drain the slices2 dip them in some slightly-sugared beaten eggs1 and place them in a frying-pan containing some very hot clarified butter4 ,brown them on both sides2 drain them2 sprinkle them with vanilla sugar1 and dish them on a napkin4 #bfji--;,,fruit ,,supr,,me ,a ,,la ,,gabrielle ,prepare 7#a7 a border of apples1 stewed as for a ,charlotte1 thickened with eggs1 and poached in a buttered and ornamented border mould4 7#b7 ,a macdoine of fruit1 the quantity of which should be in proportion to the capacity of the mould and consisting of quartered pears1 cooked in syrup2 pine-apple1 cut into large lozenges2 half-sugared cherries2 angelica1 stamped into leaf-shapes by means of the fancy-cutter2 and currants and sultanas1 swelled in syrup4 ,set all these fruits in a sautpan4 ,to every pint of the pear-syrup add one lb4 of sugar1 and cook the mixture to the small-ball stage4 ,this done1 reduce it by adding one-sixth pint of very thick almond milk2 pour this over the fruit1 and simmer very gently for ten minutes4 ,turn out the border of apples1 poached in a bain-marie1 upon a dish1 and surround it with a border of candied cherries4 ,complete the macdoine away from the fire with a little very best butter2 pour it into the border1 and sprinkle on it some peeled and finely-splintered almonds4 #bfaj--,,schaleth ,a ,,la ,,juive ,line a greased iron saucepan1 or a large mould for 8,pommes ,anna10 with a thin layer of ordinary noodle paste1 and fill it up with the following preparation3--,for a utensil large enough to hold one and a half quarts3--one and three quarter lbs4 of stiffly stewed russet apples2 one and a quarter lbs4 in all of pipped ,malaga raisins1 currants1 and sultanas 7swelled in tepid water7 in equal quantities2 the finely chopped half-zests of an orange and a lemon2 a mite of grated nutmeg2 four oz4 powdered sugar2 four whole eggs and the yolks of six2 and a quarter of a pint of ,malaga wine4 ,mix the whole well1 in advance4 ,cover with a layer of noodle paste2 seal the latter well down round the edges2 gild1 and make a slit in the top for the escape of steam4 ,bake it in a moderate oven for fifty minutes1 and let it rest ten minutes before turning it out4 #bfaa--;,,english ,,tarts ,these tarts are made in deep pie or pastry-dishes4 ,whatever be the fruit used1 clean it1 peel it1 or core it1 according to its nature4 ,some fruits are sliced while others are merely quartered or left whole4 ,set them in the dish1 to within half inch of its brim2 sprinkle them with moist or powdered sugar1 and 7in the case of fruit with firm pulps like apples7 with a few tablespoonfuls of water4 ,this addition of water is optional and1 in any case1 may be dispensed with for aqueous fruits4 ,first cover the edges of the dish1 which should be moistened slightly1 with a strip of short paste1 an inch wide4 ,then cover the dish with a layer of puff-paste1 which seal down well to the strip of paste1 already in position and slightly moistened for the purpose4 ,with a brush moisten the layer of paste constituting the cover of the tart2 sprinkle it with sugar1 and set the tart to bake in a moderate oven4 ,all ,english tarts are made in this way1 and all fruits may be used with them even when1 as in the case of gooseberries1 they are green4 ,accompany these tarts by a sauceboat of raw-cream or by a custard pudding 7,no4 #bdjf74 ,cold ,sweets #bfab--,,sauces ,,and ,,accompaniments ,,of ,,cold ,,sweets ,cold sweets allow of the following sauces3-- 7#a7 ,english ,custard 7#bcig71 flavoured according to fancy4 7#b7 ,syrups of apricot1 of mirabelle plums1 of greengages1 of red-currant1 c41 the particular flavour of which should always be intensified by the addition of a liqueur in keeping with the fruit forming the base of the syrup4 ,kirsch and ,maraschino are admirably suited to this purpose4 7#c7 ,pures of fresh fruit1 such as strawberries1 raspberries1 red-currants1 etc41 combined with a little powdered sugar1 and used plain or mixed with a little whipped cream4 7#d7 ,chantilly ,cream1 flavoured as fancy may suggest4 ,finally1 certain entremets allow of the following sauce3-- #bfac--;,,cherry ,,sauce ,gently melt one lb4 of raspberry-flavoured red-currant jelly4 ,pour it into a cold basin1 and add to it an equal quantity of freshly-prepared cherry juice1 the juice of two blood-oranges1 a little powdered ginger1 and a few drops of carmine2 the latter with the view of giving the preparation a sufficiently strong and distinctive colour4 ,finally add a quarter of a lb4 of half-sugared cherries1 softened in a tepid1 ,kirsch-flavoured syrup4 ,bavarois4 ,these are of two kinds3-- 7#a7 ,bavarois with cream1 and 7#b7 ,bavarois with fruit4 #bfad--;,,cream ,,bavarois ,preparation3 ,work one lb4 of castor sugar with fourteen egg-yolks in a saucepan1 dilute with a pint and a half of boiled milk1 in which a stick of vanilla has previously been infused1 and two-thirds of an oz4 of gelatine dipped in cold water4 ,put the preparation on a mild fire until it properly veneers the withdrawn spoon1 and do not let it boil4 ,pass it through the strainer into an enamelled basin2 let it cool1 stirring it from time to time2 and1 when it begins to thicken1 add one and a half pints of whipped cream1 three oz4 of powdered sugar1 and two-thirds oz4 of vanilla sugar4 #bfae--;,,bavarois ,,aux ,,fruits ,constituents4--,one pint of fruit pure1 diluted with one pint of syrup at #cj 7saccharom474 ,add the juice of three lemons1 one oz4 of dissolved gelatine1 strained through linen1 and one pint of whipped cream4 ,the preparation for fruit ,bavarois may be combined with fruit of the same nature as that used for the pure2 and this fruit may be added raw in the case of strawberries1 raspberries1 red-currants1 etc41 and poached in the case of pulpy fruits1 such as pears1 peaches1 apricots1 etc4 #bfaf--,,the ,,moulding ,,and ,,dishing ,,of ,,bavarois ,bavarois are generally moulded in fancy moulds fitted with a central tube1 slightly greased with sweet almond oil4 ,when they are greased they are incrusted in broken ice after the preparation has been covered with a round sheet of white paper4 ,when about to serve1 the mould is quickly plunged into tepid water1 wiped1 and turned out upon a dish1 which may or may not be covered with a folded napkin4 ,instead of oiling the moulds they may be covered with a thin coat of sugar cooked to the caramel stage1 which besides making the ,bavarois sightly1 also gives it an excellent taste4 ,another very advisable method is that of serving the ,bavarois in a deep silver timbale or dish1 surrounded with ice4 ,in this case1 the entremet not having to be turned out1 the preparation does not need to be so cohesive1 and is therefore much more delicate4 ,when the ,bavarois is served after this last method it is sometimes accompanied by stewed fruit or a ,macdoine of fresh fruit2 though1 in reality1 these fruit adjuncts are better suited to cold puddings1 which1 in some points1 are not unlike ,bavarois4 ,finally1 when the ,bavarois is moulded1 it may be decorated1 just before being served1 with ,chantilly cream laid on by means of a piping-bag fitted with a grooved pipe4 #bfag--;,,bavarois ,,clermont ,take some vanilla-flavoured ,bavarois preparation combined with three oz4 of candied chestnut pure and three oz4 of candied chestnuts1 broken into small pieces1 per pint of the preparation4 ,having turned out the ,bavarois1 surround it with a crown of fine candied chestnuts4 #bfah--;,,bavarois ,,diplomate ,clothe a timbale mould with a layer of vanilla-flavoured ,bavarois preparation4 ,fill it with chocolate and strawberry ,bavarois preparations1 spread in alternate and regular layers4 #bfai--;,,bavarois ,,my ,,queen ,clothe a ,bavarois mould with a preparation of slightly-sugared raw cream1 combined with dissolved gelatine4 ,then fill up the mould with a ,bavarois preparation1 made from strawberry pure and combined with large strawberries1 macerated in ,kirsch4 ,when the entremet is turned out surround it with a border of large strawberries1 also macerated in sugar and ,kirsch4 #bfbj--;,,bavarois ,a ,,la ,,religieuse ,clothe a mould with some chocolate dissolved in a syrup containing a somewhat large proportion of gelatine4 ,garnish the inside of the mould with a vanilla-flavoured ,bavarois preparation1 made from plain instead of whipped cream4 #bfba--;,,bavarois ,,rubann ,this kind of ,bavarois is made from differently-coloured and differently-flavoured preparations1 spread in alternate layers in the mould4 ,it is therefore governed by no hard and fast rules1 and every kind of ,bavarois preparation may be used4 #bfbb--,,various ,,cream ,,bavarois ,almond1 anisette1 filbert1 coffee1 chocolate1 ,kirsch1 fresh walnut1 orange1 and violet ,bavarois1 c41 may be prepared after ,no4 #bfad2 the flavour alone undergoing any change4 #bfbc--,,various ,,fruit ,,bavarois ,after the generic recipe1 ,bavarois may be prepared from pine-apple1 apricots1 strawberries1 raspberries1 melon1 etc4 #bfbd--;,,blanc-,,mange ,blanc-mange is scarcely ever served nowadays1 and this is a pity2 seeing that1 when it is well prepared1 it is one of the best entremets that can be set before a diner4 ,blanc-mange1 as it is prepared in ,england1 is quite different from that generally served2 but it is nevertheless an excellent and very wholesome entremet1 and that is why ,i have given its recipe below4 ,as a matter of fact1 in order to justify its name1 blanc-mange ought always to be beautifully white2 but1 for a long time since1 the compound word has lost its original meaning4 ,the adjective and noun composing it have fused one with the other to form a single generic title1 which may now be applied with equal propriety to both coloured and white preparations2 and the verbal error is so old1 dating as it does from pre-,carme times1 that it would be futile to try and correct it4 #bfbe--;,,french ,,blanc-,,mange ,preparation4--,skin one lb4 of sweet almonds and four or five bitter almonds1 and soak them well in fresh water that they may be quite white4 ,pound them as finely as possible2 adding to them the while 7in spoonfuls at a time7 one pint of water4 ,strain the whole through a strong towel1 twisting the latter tightly2 melt one lb4 of loaf-sugar in the resulting milk 7about one and half pints72 add a bare oz4 of gelatine dissolved in tepid syrup2 strain the whole through muslin1 and flavour according to taste4 ,moulding3--,mould the blanc-mange in oiled moulds fitted with centre-tubes as for ,bavarois4 ,incrust them in ice that their contents may set1 and proceed for the turning-out as already directed4 ,n4,b4--,for the preparation of almond milk1 modern ,cookery has substituted for the procedure given above1 which is antiquated1 another which consists in pounding the almonds with only a few table-spoonfuls of water and some very thin cream4 #bfbf--;,,blanc-,,mange ,,with ,,fruit ,,and ,,liqueurs ,all fruits1 reduced to pures1 may serve in the preparation of blanc-manges1 and the apportionment of the ingredients should be as follows3--the pure of the selected fruit and the preparation given above 7including the same amount of gelatine7 should be mixed in equal quantities4 ,these blanc-manges take the name of the fruit with which they are prepared1 i4e43 strawberries1 raspberries1 apricots1 peaches1 etc4 ,they may also be prepared with liqueurs1 which should be in the proportion of one liqueur glassful to one quart of the preparation4 ,the best liqueurs for the purpose are ,kirsch1 ,maraschino and ,rum4 ,blanc-manges are also made from chocolate and coffee1 although the flavour of the latter does not blend so well with that of almonds as do the other products4 #bfbg--;,,blanc-,,manges 8,,rubann,s0 ,prepare these as directed under ,no4 #bfba1 spreading the differently flavoured and coloured blanc-mange preparations in alternate even and regular layers4 ,n4,b4--,blanc-mange preparations may also be dished in silver timbales1 in good china cases1 or in deep dishes4 ,by this means1 to the great improvement of the preparation1 the gelatine may be reduced to a minimum quantity1 just enough to ensure the setting of the blanc-mange and no more4 ,and the thing is quite possible inasmuch as there is no question of turning out the entremet4 ,in his book 8,the ,parisian ,cook10 ,carme recommends the addition to the ,blanc-mange of a quarter of its volume of very fresh1 good cream2 and the advice1 coming as it does from such an authoritative source1 is worth following4 #bfbh--;,,english ,,blanc-,,mange ,boil one quart of milk1 containing four oz4 of sugar1 and pour it over a quarter of a lb4 of corn-flour diluted with half a pint of cold milk2 stirring briskly the while4 ,smooth the preparation with the whisk1 and cook it over an open fire for a few minutes1 without ceasing to stir4 ,on taking it off the fire1 flavour it according to taste2 and pour it1 very hot1 into moulds previously moistened with syrup1 that the mouldings may turn out glossy and smooth4 ,let the contents of the moulds set2 turn them out1 and serve them very cold either plain or with an accompaniment of stewed fruit4 ,charlottes4 #bfbi--;,,charlotte ,a ,l',,arlequine ,line the bottom of a ,charlotte mould with a round piece of paper1 and garnish the sides with upright pieces of ,gnoise1 glazed white1 pink and pale-green2 alternating the colours and pressing the uprights snugly one against the other4 ,meanwhile1 take some strawberry1 chocolate1 pistachio and apricot ,bavarois preparations1 and let them set in flawn-rings1 lying on pieces of oiled paper4 ,cut the ,bavarois preparations into large dice1 and mix them with an ordinary1 and somewhat liquid1 cream ,bavarois preparation4 ,pour the whole into the mould1 and leave to cool4 ,when about to serve1 turn out the ,charlotte2 remove the piece of paper and replace it by a thin ,gnoise top1 glazed with 8fondant0 and decorated with candied fruit4 #bfcj--;,,charlotte ,,carmen ,line the ,charlotte with gaufrettes1 and garnish it with the following preparation3--eight oz4 of stewed tomatoes2 four oz4 of stewed red-capsicums1 a pinch of powdered ginger1 three oz4 of candied ginger cut into dice1 the juice of three lemons1 half a pint of hot syrup at #cb 7saccharom471 and five dissolved gelatine leaves4 ,mix up the whole1 and1 when the preparation begins to thicken1 add to it one and three-quarter pints of whisked cream4 #bfca--;,,charlotte ,a ,,la ,,chantilly ,prepare the ,charlotte with gaufrettes1 stuck directly upon a round base of dry paste1 either with apricot jam cooked to the small-thread stage or with sugar cooked to the small-crack stage4 ,as a help1 a ,charlotte mould may be used for this operation2 it may be laid on the dry-paste base and removed when the gaufrettes are all stuck4 ,garnish with whisked1 sugared and vanilla-flavoured cream built up in pyramid-form1 and decorate its surface1 by means of a spoon1 with the same cream1 slightly tinted with pink4 #bfcb--;,,baquet ,,et ,,panier ,a ,,la ,,chantilly ,a 8,baquet0 7bucket7 is made with lady's-finger biscuits1 well trimmed and stuck upon a base of dry paste with sugar cooked to the large-crack stage4 ,in the middle1 and on either side of the baquet1 set a biscuit1 somewhat higher than the rest1 with a hole in its top end1 cut by means of a small round cutter2 and surround the baquet with small threads of chocolate-flavoured almond paste1 in imitation of iron hoops4 ,the 8,panier0 7basket7 is made in the same way1 but with biscuits all of the same size1 and without the imitation iron-hoops4 ,on the base and by means of sugar cooked to the large-crack stage1 fix a handle of pulled sugar1 decked with sugar flowers4 ,the baquet and the panier are garnished with the same cream as the ,chantilly ,charlotte1 and are finished in the same way1 with a decoration of pink-tinted cream4 #bfcc--;,,charlotte ,,montreuil ,line the bottom and sides of the mould with lady's-finger biscuits4 ,garnish with a ,bavarois preparation consisting of one pint of peach pure per quart of ,english custard1 and the usual quantity of whisked cream4 ,add some very ripe1 sliced and sugared peaches1 on putting the preparation into the mould4 #bfcd--,,opera ,,charlotte ,line a mould with ,huntley and ,palmer's sugar wafers and garnish it with a vanilla-flavoured ,bavarois preparation1 combined with one-quarter of its bulk of a smooth pure of candied chestnuts1 and a salpicon of candied fruit1 macerated in ,maraschino4 #bfce--;,,charlotte ,,plombi,,re ,line the ,charlotte with lady's-finger biscuits or with gaufrettes4 ,when about to serve1 garnish it with a ,plombire ice 7,no4 #bgie7 and turn it out upon a napkin4 #bfcf--;,,charlotte ,,renaissance ,line the bottom of the mould with a round piece of white paper1 and the sides with rectangles of ,gnoise1 glazed white and pink4 ,set the glazed sides of the rectangles against the mould4 ,fill the mould1 thus lined1 with a vanilla-flavoured ,bavarois preparation1 combined with raw peeled and sliced apricots and peaches1 pine-apple cut into dice1 and wild strawberries1 all these fruits having been previously macerated in ,kirsch4 ,let the preparation set in the cool or on ice4 ,when the ,charlotte is turned out1 remove the round piece of paper1 and in its place lay a slice of pine-apple1 cut from the thickest part of the fruit and decorated with candied fruit4 #bfcg--;,,charlotte ,,russe ,make a rosette on the bottom of the mould with some heart-shaped lady's-finger biscuits1 and line the sides with the same biscuits trimmed1 set upright and close together4 ,this ,charlotte may be garnished with a vanilla-1 pralin-1 coffee-1 orange- or chocolate-flavoured cream ,bavarois preparation2 or a ,bavarois preparation made from a pure of such fruits as apricots1 pine-apple1 bananas1 peaches1 strawberries1 etc4 ,the flavour or product which determines the character of the ,charlotte should always be referred to on the menu1 thus3 ,charlotte ,russe l',orange or ,charlotte ,russe aux ,fraises1 etc4 #bfch--;,,creams ,cold creams1 served as entremets1 belong to two very distinct classes3 7#a7 ,cooked ,creams1 which are1 in short1 but a variety of custard4 7#b7 ,the ,creams derived from natural1 fresh cream1 whipped and sugared1 the generic type of which is ,chantilly cream4 ,cooked ,creams are prepared either in special little pots1 in small silver or porcelain bowls1 or in moulds4 ,those prepared in moulds are turned out when they are quite cold1 and are called 8,crmes renverses0 to distinguish them from the first two kinds which are always served in the utensil in which they have cooked4 ,for all that1 the term 8,crme renverse0 has grown somewhat obsolete1 and the modern expression for this kind of custards is 8,crme moule40 ,crme au ,caramel represents a perfect type of this class4 ,the custards served in their cooking-receptacles are more delicate than the others1 because their preparation does not demand such a large quantity of eggs2 but they are only served in the home1 like ,english custard4 ,for a stylish luncheon or dinner1 moulded custards 7,fr4 crmes moules7 are best4 #bfci--;,,cr,,me ,a ,,la ,,vanille1 ,,moul,e ,boil one quart of milk containing one-half lb4 of sugar2 add a stick of vanilla1 and let the latter infuse for twenty minutes4 ,pour this milk1 little by little1 over three eggs and eight yolks1 previously whisked in a basin1 and whisk briskly the while4 ,pass the whole through a fine sieve2 let it rest for a moment or two2 then completely remove all the froth lying on its surface1 and pour the preparation into buttered moulds or into vases specially made for this purpose4 ,set to poach in a bain-marie1 in a moderate oven1 keeping lids on the utensils4 ,not for one moment must the water in the bain-marie boil while the poaching is in progress2 for the air contained by the preparation would then become over-heated1 and the result would be an infinity of small holes throughout the depth of the custard1 which would greatly mar its appearance4 ,as a matter of fact1 the custard should poach1 that is to say1 coagulate1 as the result of the surrounding water being kept at a constant temperature of #ahe ,f4 ,as soon as it is poached1 let the custard cool4 ,when it is poached in the utensils in which it is served1 one egg and eight yolks per quart of milk will be found sufficient4 ,the utensils should be carefully wiped and dished on a napkin4 ,if the custard is to be turned out1 carefully overturn the mould upon a dish1 and pull it off a few minutes later4 ,moulded and potted custards admit of all the flavourings proper to entremets2 but those which suit them best are vanilla1 almond milk1 almond and filbert pralin1 coffee1 chocolate1 etc4 ,unless used in the form of very concentrated essences1 fruit flavours are less suited to them4 #bfdj--;,,cr,,me ,,au ,,caramel ,clothe the bottom and sides of a mould with sugar cooked to the golden-caramel stage1 and fill it up with a vanilla-flavoured1 moulded-custard preparation4 ,poach and turn it out as directed4 #bfda--;,,cr,,me ,a ,,la ,,viennoise1 ,,moul,e ,this is a custard with caramel1 but instead of clothing the mould with the latter1 it is dissolved in the hot milk4 ,the custard should be treated exactly like the vanilla-flavoured kind4 #bfdb--;,,cr,,me ,a ,,la ,,florentine ,make a preparation of pralin-flavoured custard with caramel and poach it4 ,when it is quite cold1 turn it out on a dish2 decorate it with ,kirsch-flavoured ,chantilly cream1 and sprinkle its surface with chopped pistachios4 #bfdc--;,,cr,,me ,a ,l',,op,,ra ,poach1 in an ornamented border-mould1 a preparation of pralin-flavoured custard4 ,when it is turned out1 garnish its midst with a dome of ,chantilly cream1 aromatised with pralined violets4 ,upon the border set a crown of fine strawberries1 macerated in a ,kirsch-flavoured syrup1 and cover with a veil of sugar cooked to the large-crack stage4 ,cold ,creams with a ,whisked-,cream ,base4 #bfdd--;,,cr,,me ,a ,,la ,,chantilly ,take some fresh and somewhat thick cream1 and whisk it until it is sufficiently stiff to span the members of the whisk4 ,add to it eight oz4 of powdered sugar per quart of cream1 and flavour with vanilla or fruit essence4 ,whatever be the purpose of this cream1 it should1 if possible1 be prepared only at the last moment4 #bfde--;,,cr,,me ,,aux ,,fruits ,a ,,la ,,chantilly ,the constituents for this preparation are a pure of the selected fruit and ,chantilly cream1 in the proportion of one-third of the former to two-thirds of the latter4 ,the quantities of sugar and kind of flavour vary according to the nature of the fruit4 ,it is served either as an entremet garnish1 or alone in a bowl1 with a decoration of the same cream1 laid by means of a piping-bag fitted with a small even or grooved pipe4 ,send some lady's-finger biscuits separately4 #bfdf--;,,cr,,me ,,caprice ,take some ,chantilly cream1 and add to it one-quarter of its bulk of roughly broken-up meringues4 ,put the preparation in an iced ,madeleine-mould1 lined with white paper2 seal up thoroughly2 string tightly1 and keep the utensil in ice for two hours4 ,turn out when about to serve2 remove the paper2 and decorate1 by means of a piping-bag fitted with a grooved pipe1 with ,chantilly cream1 tinted pink with strawberry and raspberry juice4 #bfdg--;,,brise ,,du ,,printemps ,take some violet-flavoured1 slightly-iced ,chantilly cream1 and set in small dessert-dishes1 by means of a spoon4 #bfdh--,,nu,,es ,,roses ,take some ,chantilly cream1 aromatised with vanilla-flavoured strawberry pure1 and dish it in small dessert-dishes1 by means of a spoon4 #bfdi--;,,flamri ,boil one pint of white wine and as much water1 and sprinkle in it eight oz4 of small semolina4 ,cook gently for twenty-five minutes4 ,then add to the preparation two-thirds lb4 of powdered sugar1 a pinch of table-salt1 two eggs1 and the whites of six1 beaten to a stiff froth4 ,pour it into moulds with buttered sides2 set these to poach in the bain-marie1 and leave them to cool4 ,turn out1 and coat with a pure of raw fruit1 such as strawberries1 red-currants1 cherries1 etc41 reasonably sugared4 #bfej--;,,jellies ,from the standpoint of their preparation1 jellies are of two kinds3 7#a7 wine- or liqueur-flavoured jellies2 7#b7 fruit jellies4 ,but their base is the same in all cases1 i4e41 gelatine dissolved in a certain quantity of water4 ,the gelatine should be extracted from calf's foot1 by boiling the latter2 but1 although this is the best that can be obtained1 the means of obtaining it are the most complicated4 ,the gelatine bought ready-made may also be used in the quantities given below4 #bfea--;,,calf',s-,,foot ,,jelly ,take some fine soaked and blanched calves' feet1 and set them to cook in one and three-quarters pints of water apiece4 ,skim as thoroughly as possible2 cover1 and then cook very gently for seven hours4 ,this done1 strain the cooking-liquor and clear it of all grease2 test its strength1 after having cooled a little of it on ice2 rectify it if necessary with sufficient filtered water1 and once more test it by means of ice4 ,per quart of calf's-foot jelly1 add eight oz4 of sugar1 a mite of cinnamon1 half the rind of an orange and lemon1 and all their juice4 ,for the clarification1 proceed as directed hereafter4 #bfeb--;,,jelly ,,with ,a ,,gelatine ,,base ,dissolve one oz4 of strong gelatine in a quart of water4 ,add one-half lb4 of sugar1 one-sixth oz4 of coriander1 and the zest and juice of half a lemon and of a whole orange2 boil1 and then let the preparation stand for ten minutes away from the fire4 ,whisk one and a half egg-whites in a very clean saucepan1 together with a port wine-glassful of white wine1 and pour the cleared syrup1 little by little1 over the egg-whites1 whisking briskly the while4 ,set the saucepan on the fire1 and continue whisking until the boil is reached2 then move the utensil to a corner of the stove1 and keep the jelly only just simmering for one-quarter of an hour4 ,at the end of that time the clarification is completed2 strain the jelly through a woollen bag1 placed over a very clean bowl1 and1 if the jelly is turbid after the first time of straining1 strain it again and again until it becomes quite clear4 ,let it almost cool before adding any flavour4 ,the ,flavouring4--,whether the jelly be prepared from calves' feet or from gelatine1 the above preparation is naught else than a cohered syrup1 to which the addition of some flavour lends the character of a jelly4 ,the complementary ingredients for jellies are liqueurs1 good wines1 and the juice of fruit2 and the quantity of water prescribed should be so reduced as to allow for the ultimate addition of the liquid flavouring4 ,thus1 every jelly of which the flavour is a liqueur ought to be prepared with only nine-tenths of a quart of water2 and the remaining one-tenth of the measure is subsequently added in the form of ,kirsch1 ,maraschino1 ,rum1 or ,anisette1 etc4 ,a jelly flavoured with a good wine1 such as ,champagne1 ,madeira1 ,sherry1 ,marsala1 etc41 should contain only seven-tenths of a quart of water and three-tenths of a quart of the selected wine4 ,in the case of fruit jellies1 the procedure differs in accordance with the kind of fruit used4 ,for red-fruit jellies1 prepared from strawberries1 raspberries1 red-currants1 cherries1 and cranberries1 these fruits1 which should be very ripe1 are rubbed through a sieve1 and combined with one-tenth to three-tenths of a quart of water per lb41 according as to whether the fruit be more or less juicy4 ,this done1 filter the resulting juice1 and add it to the jelly in the proportion of one part of the former to two parts of the latter4 ,the jelly should therefore be twice as strong as for the previous preparation1 in order that it may remain sufficiently consistent in spite of the added juice4 ,when the fruit is too juicy1 rub it through a sieve2 let the juice ferment for a few hours1 and only filter the clear juice which results from the fermentation4 ,aqueous-fruit jellies1 prepared from grapes1 oranges1 lemons1 and tangerines1 are made in the same way4 ,the filtering of these fruit juices is easily done1 and1 except for the grapes1 they need not be set to ferment4 ,when these fruits are not quite ripe1 their juices may be added to the jelly even before the clarification--a procedure which helps to modify their acidity4 ,the apportionment of the fruit juices to the jelly is practically the same as that of the red-fruit juices4 ,stone-fruit1 such as apricots1 peaches1 nectarines1 plums1 etc41 are often used as jelly garnishes1 but seldom serve as the flavouring base of a jelly4 ,whenever they are treated in this way1 they are first plunged in boiling water1 that they may be peeled2 they are then poached and left to cool in the syrup which goes towards preparing the jelly4 ,this jelly1 after it has been clarified and three-parts cooled1 should have a little ,kirsch or ,maraschino added to it1 that its fruit flavour may be intensified4 #bfec--,,the ,,garnish ,,and ,,accompaniments ,,of ,,jellies ,as a rule1 jellies are served plain4 ,sometimes1 however1 they are garnished with variously-shaped1 stewed fruits1 symmetrically distributed in the jelly1 with their colours nicely contrasted4 ,a jelly prepared in this way is called a 8,sudoise of fruit40 #bfed--;,,gel,,es ,,rubann,,es ,these are differently-flavoured and differently-coloured jellies moulded in alternate layers1 even and equally thick4 ,they are generally served without garnish4 #bfee--;,,jellies ,a ,,la ,,russe ,these are ordinary jellies which are whisked over ice until they begin to set4 ,they are then speedily moulded4 ,by skilfully mixing two or three of these jellies1 of different shades and flavours1 at the moment of moulding1 very effective 8,marbled ,jellies0 are obtained4 #bfef--;,,jellies ,a ,,la ,,moscovite ,these are ordinary jellies1 poured into tightly-closing moulds1 the sealing of which is ensured by a thread of butter1 laid round the edges of the lids4 ,the moulds are then surrounded with broken ice1 mixed with five lb4 of freezing salt and eight oz4 of saltpetre per twenty-five lb4 of ice4 ,the cold produced by the salted ice causes a frosted coat to form round the jelly1 the effect of which is exceedingly pretty4 ,but the moulds should be withdrawn from the ice as soon as the frosted coat is formed and the jelly is set2 for a longer sojourn in the cold would transform the jelly into an uneatable block of ice4 ,n4,b4--,modern methods have greatly simplified the dishing and serving of jellies4 ,they are now dished in special silver bowls or deep dishes1 and they are not1 as a rule1 moulded4 ,the bottom of these utensils is sometimes decked with stewed fruit or macdoines of fruit which are covered with the jelly2 and1 as the latter is served in the utensil itself1 the quantity of gelatine may be reduced1 and greater delicacy is the result4 #bfeg--,,pains ,,de ,,fruits ,these 8pains0 are made in ordinary ,charlotte moulds4 ,clothe the mould with a fairly thick coat of jelly1 in keeping with the flavour of the fruit used1 which may be apricots1 strawberries1 red-currants1 cherries1 peaches1 etc4 ,fill up the mould with a preparation1 made as for a fruit ,bavarois1 but without cream4 ,the amount of gelatine used should therefore be reduced4 #bfeh--;,,cold ,,puddings ,cold puddings have a great deal in common with ,bavarois and1 more often than not1 these two kinds of sweets have the same base4 ,their distinguishing difference lies in the fact that ,bavarois are generally served without a garnish or sauce1 whereas puddings always have either one or the other1 and sometimes both4 ,the sauces for puddings are those given at the beginning of this chapter4 ,their garnishes always consist of fruit1 and the latter is either stewed and served separately1 or it is candied and combined with the pudding paste4 #bfei--,,pudding ,a ,,la ,,boh,,mienne ,make some very small pancakes1 and garnish them with a salpicon of candied fruits and currants swelled in tepid water1 cohered with some fairly stiff1 apple pure4 ,close up the pancakes to the shape of balls or rectangles1 and set them in a buttered border-mould4 ,fill up the mould with a moulded-custard preparation 7,no4 #bfci71 containing a good proportion of whole eggs1 and poach in a bain-marie4 ,leave the whole to cool in the mould2 turn out at the last moment1 and coat the pudding with a sabayon1 flavoured according to fancy4 #bffj--,,pudding ,,diplomate ,decorate the bottom of an oiled deep ,bavarois-mould with pieces of candied fruit4 ,fill up the mould with alternate layers of vanilla-flavoured ,bavarois preparation and 8lady's-finger-biscuits10 saturated with ,kirsch4 ,on each layer of biscuit sprinkle some currants and raisins swelled in tepid water1 and here and there set a tablespoonful of apricot jam4 ,let the contents of the mould set in the cool or on ice1 and turn out just before serving4 #bffa--,,pudding ,,diplomate ,,aux ,,fruits ,prepare the pudding as above1 but spread a few extra layers of fresh fruit in the mould1 such as very ripe pears1 peaches1 apricots1 etc41 all peeled1 cut into thin slices1 and previously macerated with powdered sugar and half a port wine-glassful of either ,kirsch1 ,maraschino1 or ,anisette1 etc4 ,when the pudding is turned out1 surround its base with some very cold stewed fruit the same as one of the kinds used inside the pudding1 or some stewed1 mixed fruit4 #bffb--,,pudding ,,malakoff ,prepare 7#a7 a gelatinous ,english custard1 combined with one pint of very fresh1 raw cream per quart2 7#b7 a stew of apples and pears1 prepared as for an apple ,charlotte2 currants and sultanas1 swelled in tepid syrup2 fresh splintered almonds2 candied orange rind1 cut into dice2 slices of stale biscuit1 or lady's-finger biscuits1 saturated with liqueur4 ,oil a ,charlotte mould1 and pour into it a layer of cream half an inch thick4 ,upon this cream lay a thickness of biscuits1 copiously coated with marmalade1 and sprinkle with raisins1 almonds and orange-rind dice4 ,cover with a layer of cream2 lay a second thickness of biscuits1 and proceed thus in the same order with a ,kirsch-flavoured cold sabayon4 #bffc--,,pudding ,a ,,la ,,nesselrode ,to an ,english custard1 prepared after ,no4 #bcig1 add eight oz4 of a smooth1 chestnut pure1 and four oz4 of currants and sultanas 7swelled in tepid water71 and candied orange-rind and cherries1 cut into dice2 these four products should be in almost equal quantities1 and ought to have been previously macerated in sweetened ,madeira4 ,add some ,maraschino-flavoured1 whipped cream to the preparation2 apportioning it as for a ,bavarois4 ,garnish the bottom and sides of a ,charlotte mould with white paper2 pour the preparation into the mould2 completely close the latter1 sealing the lid down with a thread of butter1 and surround the utensil with plenty of salted ice4 ,when about to serve1 turn out on a napkin2 remove the paper1 and surround the base of the pudding with a crown of fine1 candied chestnuts1 or balls of chocolate-iced1 candied chestnut pure4 ,n4,b4--,the ,english custard may be packed in the freezer1 mixed with whipped cream when it is almost congealed1 and then placed in a mould4 #bffd--,,pudding ,a ,,la ,,richelieu ,rub some stewed prunes through a fine sieve1 and add to the pure equal quantities of very stiff1 ,kirsch-flavoured jelly and the reduced juice of the prunes4 ,let a layer three-quarters of an inch thick1 of the preparation set on the bottom of a ,charlotte mould4 ,in the latter set a smaller mould 7tinned outside71 filled with broken ice1 and either fitted with handles that can rest on the brim of the first mould1 or else sufficiently deep to be easily grasped and removed when necessary4 ,the space between the sides of the two moulds should measure about three-quarters of an inch4 ,fill up this space with what remains of the prune pure1 thickened with jelly2 leave the preparation to set2 withdraw the ice from the little mould2 pour some tepid water into the latter1 that it may be immediately detached from the surrounding1 iced preparation4 ,fill the space left by the withdrawn mould with some vanilla-flavoured ,bavarois preparation2 leave to set1 and turn out at the last moment on a napkin4 #bffe--,,pudding ,,or 8,,cr,,me ,,reine ,,des ,f,,es0 ,prepare the whites of four eggs as for ,italian meringue 7,no4 #bchc71 and add to the sugar1 while cooking1 its bulk of quince jelly1 and1 at the last moment1 one and a half ounces of candied fruit1 cut into dice1 macerated in ,kirsch and carefully drained4 ,set the meringue1 in shapes resembling large buttons1 on a sheet of paper4 ,boil in a utensil large enough to take the sheet of paper1 four quarts of water1 containing two and a half lb4 of sugar and one-quarter pint of ,kirsch4 ,slip the sheet of paper into this boiling syrup2 withdraw it as soon as it easily separates from the pieces of meringue2 poach the latter2 drain them on a piece of linen and let them cool4 ,meanwhile1 make two ,bavarois preparations2 one white and vanilla-flavoured1 and the other pink and flavoured with ,curaao4 ,in these preparations the quantity of whisked cream should be twice as much as for ordinary ,bavarois1 whereas the quantity of gelatine should be reduced by half4 ,set these preparations in even1 alternate layers1 in a slightly-oiled iced-,madeleine mould1 distributing the meringues between each layer4 ,cover the mould with a piece of paper and a lid1 and keep it surrounded by ice for two hours4 ,when about to serve1 turn it out on a napkin4 ,,cold ,,fruit ,,entremets4 ,apricots 7,abricots74 #bfff--;,,abricots ,a ,,la ,,parisienne ,poach the halved apricots in vanilla-flavoured syrup4 ,cool them and drain them2 and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream1 the size of a walnut1 in the centre4 ,set these apricots upon some large overturned macaroons2 cover with vanilla-flavoured ,chantilly cream1 shaped like a cone and sprinkle with fine filbert pralin4 #bffg--;,,abricots ,a ,,la ,,royale ,take some fairly deep tartlet moulds1 and set in them some fine1 cold1 half-apricots1 poached in vanilla-flavoured syrup4 ,fill up the tartlet moulds with very limpid1 ,kirsch-flavoured jelly4 ,prepare a shallow1 ,gnoise border1 glazed with red-currant jelly1 cooked to the small-thread stage1 and sprinkle with chopped pistachios4 ,turn out the tartlets of apricot jelly and place them in a crown over the border4 ,garnish the centre of the latter with chopped anisette-flavoured pink jelly4 ,pine-apple 7,ananas74 #bffh--;,,ananas ,,georgette ,take a fine whole pine-apple1 and hollow it out to within half an inch of its outside all round and at the bottom4 ,put aside the slice cut from the top1 on which is the bunch of leaves4 ,fill the inside with a ,bavarois preparation made from pine-apple pure1 combined with the withdrawn pine-apple pulp1 cut into thin slices1 and leave to set4 ,dish on a napkin1 and return the top slice to the pine-apple1 that it may seem untouched4 #bffi--;,,ananas ,a ,,la ,,virginie ,proceed exactly as above1 but replace the pine-apple ,bavarois preparation by a strawberry kind1 combined1 as before1 with the pulp withdrawn from the inside of the pine-apple1 cut into dice4 #bfgj--;,,ananas ,a ,,la ,,ninon ,line the sides of a souffl timbale with vanilla ice-cream1 laying it in an oblique strip from the edge of the utensil to the centre of the bottom of the timbale4 ,upon this layer of ice-cream set two or three rows of thin pine-apple slices1 in such a way as to make the slices of the last row project beyond the edge of the timbale4 ,in the centre of the mould build a pyramid of wild strawberries2 cover this with a raspberry pure1 and sprinkle the latter with chopped pistachios4 #bfgj;a--,,pine-,,apple ,a ,,la ,,royale ,take a fresh pine-apple and cut a slice from its top1 containing the bunch of leaves4 ,withdraw the pulp from the inside1 and leave a thickness of about half an inch all round and on the bottom4 ,fill it with a macdoine of fresh fruit macerated in ,kirsch2 set it in the middle of a crystal bowl2 and surround the base with a crown of fine ,montreuil peaches1 poached in a vanilla-flavoured syrup1 alternated by large strawberries1 macerated in ,kirsch4 ,return the bunch of leaves to its place upon the pine-apple4 ,cherries 7,cerises74 #bfga--;,,cerises ,a ,,la ,,dubarry ,line a flawn-ring with good1 short paste2 set it on a small round baking-sheet2 prick the paste on the bottom to prevent its blistering while baking1 sprinkle with powdered sugar1 and garnish with fine1 stoned cherries1 pressed snugly one against the other4 ,bake the flawn in the usual way and let it cool4 ,when it is quite cold cover the cherries with ,chantilly cream1 combined either with ordinary pralin or with crushed macaroons4 ,smooth the surface of the cream1 as also the sides of the flawn2 cover it with macaroon powder1 and then decorate by means of the piping-bag with white and pink ,chantilly cream4 #bfgb--;,,cerises ,,au ,,claret ,select some fine cherries2 cut off the ends of their stalks1 and set them in a silver timbale4 ,pour sufficient sweetened ,bordeaux wine 7flavoured with a mite of cinnamon7 over them1 to just cover them4 ,close the timbale1 and keep it on the side of the fire for ten minutes1 that the cherries may poach4 ,let them cool in the syrup2 drain the latter away2 reduce it by a third1 and add1 in order to thicken it slightly1 one tablespoonful of red-currant jelly per six tablespoonfuls of reduced syrup4 ,serve the cherries quite cold1 and some lady's-finger biscuits separately4 ,strawberries 7,fraises74 #bfgc--;,,fraises ,a ,,la ,,cr,,ole ,set some fine strawberries and an equal amount of pine-apple1 cut into dice1 to macerate in powdered sugar and ,kirsch4 ,arrange a close crown of pine-apple slices1 also macerated in ,kirsch1 upon a tazza4 ,in the middle of the crown build a pyramid of the strawberries and pine-apple1 and sprinkle with a ,kirsch-flavoured syrup4 #bfgd--;,,fraises ,,femina ,select some fine strawberries2 sprinkle them with sugar and ,grand-,marnier ,curaao1 and leave them to macerate on ice for an hour4 ,when about to serve1 spread on the bottom of a bowl or timbale a layer of orange-ice 7which should be combined with the macerating liqueur7 and set the strawberries thereon4 #bfge--;,,fraises ,,marguerite ,set some wild strawberries to macerate in sugar and ,kirsch4 ,drain them2 cohere them with an equal quantity of pomegranate sherbet2 set them in a silver timbale1 already surrounded with ice2 cover the strawberries with ,maraschino-flavoured ,chantilly cream1 and decorate with the latter4 #bfgf--;,,fraises ,,marquise ,set in a timbale surrounded with ice some ,chantilly cream1 combined with half its bulk of a pure of wild strawberries4 ,completely cover this cream with fine1 fair-sized selected strawberries 7macerated with ,kirsch71 rolled at the last minute in semolina sugar4 #bfgg--;,,fraises ,,melba ,garnish the bottom of a timbale with vanilla ice-cream4 ,upon this arrange a layer of choice strawberries1 and cover the latter with a thick1 slightly-sugared1 fresh raspberry pure4 #bfgh--;,,fraises ,,nina ,prepare the strawberries as directed under ,no4 #bfge1 and cohere them with pine-apple sherbet4 ,dish them as before in a timbale1 and cover them with some ,chantilly cream1 tinted pink by means of a red-capsicum pure flavoured with ginger4 #bfgi--;,,fraises ,,romanoff ,macerate some fine strawberries with orange juice and ,curaao4 ,set them in a timbale surrounded with ice1 and cover them with ,chantilly cream1 laid upon them by means of a piping-bag1 fitted with a large1 grooved pipe4 #bfhj--;,,fraises ,,wilhelmine ,macerate some fine1 large strawberries with ,kirsch1 powdered sugar1 and orange juice4 ,dish them in a timbale and serve a vanilla-flavoured ,chantilly cream separately4 #bfha--;,,fraises ,l,,rina ,take a small black melon of ,carmes2 open it by cutting out a bung-shaped piece containing the stalk1 and remove all its seeds4 ,then cut out all the pulp1 by means of a dessert-spoon1 and sprinkle it with powdered sugar4 ,macerate the required number of strawberries in ,lrina liqueur4 ,garnish the inside of the melon with these strawberries and the withdrawn pulp2 close the melon by replacing the bung cut out at the start1 and keep in a refrigerator for two hours1 surrounded by ice4 ,dish on a napkin at the last moment4 #bfhb--;,,fraises 8,r,,ve ,,de ,b,b0 ,select a fair-sized1 very ripe pine-apple1 cut off a slice of it at the top and withdraw all its pulp without bursting the rind4 ,prepare a square cushion of ,gnoise1 about two inches thick2 slightly hollow it out towards its centre1 that the emptied pine-apple may be set upright upon it2 and stick the cushion upon a dry-paste base1 of the same size and shape as the former4 ,glaze the ,gnoise cushion with pink fondant1 decorate with 8royale0 glaze1 and set a large strawberry at each corner4 ,slice half of the withdrawn pine-apple pulp1 and macerate it with ,kirsch1 ,maraschino and sugar4 ,pound the remaining pulp and press it in order to extract its juice4 ,set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple4 ,when about to serve1 fill the emptied pine-apple with successive and alternate layers of pine-apple with ,kirsch and strawberries2 and1 between each layer1 spread a coat of vanilla-flavoured1 ,chantilly cream4 ,close the pine-apple with the slice cut off at the start1 and set it upright in the hollow of the cushion4 ,serve the preparation very cold4 #bfhc--;,,fraises ,a ,,la ,,ritz ,set some well-sugared and cooled strawberries in a timbale1 and cover them with the following preparation3 rub half-pound of wild strawberries through a sieve2 add a little ,melba sauce to the pure1 that it may acquire a pink tint2 and then add the same quantity of very stiff vanilla-flavoured ,chantilly cream4 ,thoroughly cool these strawberries before serving them4 #bfhd--;,,fraises ,,cardinal ,set some fine1 cooled strawberries in a timbale2 coat them with ,melba sauce1 or a pure of fresh raspberries1 and sprinkle the latter with splintered fresh almonds4 #bfhe--;,,fraises ,,zelma ,,kuntz ,set some fine1 cooled strawberries in a timbale4 ,cover them with a raspberry pure1 combined with an equal quantity of ,chantilly cream4 ,decorate1 by means of the piping-bag1 with ,chantilly cream1 and sprinkle with a powdered pralin of filberts4 ,gooseberries 7,groseilles vertes74 #bfhf--;,,gooseberry ,,fool ,poach one pound of green gooseberries in some thin syrup4 ,when they are cooked1 thoroughly drain them2 rub them through a sieve1 and collect the pure in a flat saucepan4 ,work this pure on ice1 and add the necessary amount of icing sugar to it4 ,the amount of the icing sugar varies according to the acidity of the fruit and the sweetness of the poaching-syrup4 ,combine with the pure an equal quantity of very stiffly whipped cream2 set the preparation in the shape of a dome in a timbale3 decorate its surface1 by means of a piping-bag1 with ,chantilly cream1 and serve very cold4 ,tangerines 7,mandarines74 #bfhg--,,mandarines ,,almina ,cut a slice of the rind from the stem-end of the tangerines by means of a round1 even cutter1 one inch in diameter4 ,then empty them1 and fill the rinds with a preparation of ,bavarois with violets1 combined with crumbled lady's-finger biscuits1 sprinkled with ,maraschino4 ,close the tangerines with the slice cut off at the start2 let them set in a cool place1 and1 at the last moment1 lay them on a dish covered with a folded napkin4 #bfhh--,,mandarines ,a ,,la ,,cr,,me ,empty the tangerines1 and fill their peels with a somewhat thick tangerine ,bavarois preparation1 combined with a third of its bulk of fresh1 raw cream4 ,place them in ice until they have to be served2 dish them as directed in the preceding recipe4 #bfhi--,,mandarines ,,en ,,surprise ,proceed as for the oranges1 but for the orange ice substitute tangerine jelly4 ,oranges4 #bfij--,,oranges ,,au ,,blanc-,,mange ,cut the oranges and empty them as directed in the case of tangerines4 ,then fill them with ,french blanc-mange 7,no4 #bfbe71 and let it set4 ,close the oranges with the slices cut off at the start1 and dish them on a napkin4 #bfia--,,oranges ,,rubann,,es ,garnish the empty orange-rinds with regular layers of variously coloured and flavoured blanc-manges1 or with alternated fruit jellies4 ,when about to serve1 quarter the oranges4 ,n4,b4--,these quartered oranges are sometimes used for the garnishing of cold entremets4 #bfib--,,oranges ,,en ,,surprise ,cut a lateral slice from each orange1 representing about one-fourth of their height1 and empty them4 ,garnish the peels with orange ice2 cover the latter with ,italian meringue2 set the garnished peels on broken ice1 lying on a tray1 and set them in a sufficiently hot oven1 to quickly colour the meringue4 ,on taking the oranges out of the oven1 close each with the slices cut from them at the start1 in which are stuck imitation leaves and stalks1 made from pulled sugar4 ,dish them on a napkin4 #bfic--,,oranges ,,souffl,,es ,,en ,,surprise ,empty the oranges as above2 garnish the rinds with an orange souffl preparation1 and cook the latter4 ,on taking the oranges out of the oven1 cover the souffl with the slices cut off at the start2 dish the oranges on a napkin1 and serve them instantly4 ,peaches and ,nectarines 7,pches et ,nectarines74 ,as nectarines may be prepared after the same recipes as peaches1 there is no need to give special recipes for the former4 #bfid--,p,,ches ,,aiglon ,after having peeled the peaches1 poach them in a vanilla-flavoured syrup1 and leave them to cool therein4 ,drain them1 dish them upon a layer of vanilla ice-cream1 spread in a false-bottomed silver timbale1 the inner compartment of which contains broken ice4 ,sprinkle crystallised violets over the peaches2 set the timbale on a block of ice1 carved to represent an eagle1 and cover the whole with a veil of spun sugar4 #bfie--,p,,ches ,a ,l',,aurore ,poach the peeled peaches in a ,kirsch-flavoured syrup1 and let them cool there4 ,drain them2 dish them in a silver timbale1 upon a layer of 8iced mousse with strawberries10 and coat the whole with a ,curaao-flavoured sabayon4 #bfif--,p,,ches ,,alexandra ,poach the peaches in a vanilla-flavoured syrup and let them completely cool4 ,dish them in a timbale surrounded by ice containing on its bottom a layer of vanilla ice-cream1 covered with a strawberry pure4 ,sprinkle the peaches with white and red rose-petals1 and veil the whole with spun sugar4 #bfig--,p,,ches ,,cardinal ,poach the peaches in vanilla-flavoured syrup1 and1 when they are quite cold1 dish them in a timbale4 ,cover them with a very red1 sweetened1 raspberry pure1 flavoured with ,kirsch1 and sprinkled with very white1 splintered fresh almonds4 #bfih--,p,,ches ,,dame-,,blanche ,poach the peaches in vanilla-flavoured syrup4 ,when they are cold1 set them in a timbale upon a layer of vanilla ice-cream1 covered with thin slices of pine-apple macerated in ,maraschino and ,kirsch4 ,between each peach1 and in every crevice1 put some balls of ,chantilly cream1 laid by means of a piping-bag1 fitted with a grooved pipe4 #bfii--,p,,ches ,,melba ,poach the peaches in vanilla-flavoured syrup4 ,dish them in a timbale upon a layer of vanilla ice-cream1 and coat them with a raspberry pure4 #bgjj--,p,,ches ,,petit-,,duc ,prepare the peaches as under ,no4 #bfih1 but use small heaps of red-currant jelly instead of balls of cream4 #bgja--,p,,ches ,a ,,la ,,sultane ,poach the peaches in vanilla-flavoured syrup1 and let them cool4 ,dish them in a timbale upon a layer of pistachio ice1 and coat them with very cold1 thickened syrup1 flavoured with rose essence4 ,veil the whole with spun sugar1 and set the timbale upon a block of ice4 #bgjb--,p,,ches ,,au ,,chateau-,,laffite ,scald the peaches2 peel them1 and cut them in two4 ,poach them in sufficient ,chteau-,laffite wine to cover them1 and sugar the wine to the extent of ten oz4 of sugar per bottle4 ,leave them to cool in the syrup1 and dish them in a silver timbale4 ,reduce the wine by three-quarters2 thicken it with a little raspberry-flavoured1 red-currant jelly4 ,when this syrup is quite cold1 sprinkle the peaches with it4 #bgjc--,p,,ches ,a ,l',,imp,,ratrice ,cut the peaches in two2 poach them in a vanilla-flavoured syrup1 and let them cool4 ,then drain and dry them2 garnish the cut side of each of the half-peaches with enough vanilla ice-cream to give them the appearance of whole fruit4 ,coat the peach-side of each with some stiff apricot sauce1 and roll them in pralined splintered almonds4 ,dish these peaches upon a cushion of ,gnoise1 saturated with ,kirsch and ,maraschino1 set upon a dry-paste base1 and glazed with raspberry glaze4 ,veil the whole with spun sugar4 #bgjd--,p,,ches ,,rose-,,ch,,ri ,poach the peaches in vanilla-flavoured syrup1 and let them cool4 ,dish them in a timbale2 cover them with a pure of pine-apple with ,clicquot1 and serve very cold4 #bgje--,p,,ches ,,rose-,,pompon ,scald and peel some fine peaches2 poach them in vanilla-flavoured syrup1 and let them cool4 ,stone them without opening or breaking them overmuch1 and in the place of the stone1 put some very firm vanilla ice-cream4 ,set these reconstructed peaches in a silver timbale1 upon a layer of raspberry ice2 cover them with pralined ,chantilly cream2 and before serving put them for thirty minutes in the refrigerator4 ,at the last moment1 veil the timbale with pink1 spun sugar4 ,pears 7,poires74 #bgjf--,,poires ,,alma ,peel the pears and poach them in a syrup made from one quart of water1 one-half pint of port wine1 eight ounces of sugar1 and the blanched and chopped zest of an orange4 ,cool3 dish them in a timbale2 sprinkle them with powdered pralin1 and serve a ,chantilly cream at the same time4 #bgjg--,,poires ,,cardinal ,poach the pears in a vanilla-flavoured syrup1 and then proceed as directed under ,no4 #bfig4 #bgjh--,,poires ,a ,,la ,,carignan ,evenly turn some very fine dessert pears1 and cook them in a vanilla-flavoured syrup2 keeping them fairly firm4 ,drain them on a dish and let them cool4 ,this done1 trim them flat at their base1 and empty them from underneath by means of a root spoon1 after having outlined the circumference of the opening with an even round cutter4 ,fill them with a preparation of 8,bombe au chocolat pralin0 7see ,bombe1 ,no4 #bhbf74 ,close them up with a little roundel of ,gnoise1 stamped out by means of the same cutter as that used above4 ,set the pears on a tray2 coat them speedily with apricot jam cooked to the small-thread stage2 glaze them with chocolate fondant1 and keep them for three hours in a very cold refrigerator4 ,meanwhile1 prepare as many small ,gnoise squares as there are pears2 and make them one-quarter inch wider than the diameter of the pears4 ,saturate these square bases with ,anisette1 and by means of a little apricot jam cooked to the small-thread stage1 stick each of them on to very thin1 dry-paste bases of the same size4 ,coat these prepared bases with the same apricot jam1 and garnish them all round1 as also their uncovered corners1 with pralined splintered almonds4 ,when about to serve1 take the pears out of the refrigerator1 set them on these bases3 stick into each a stalk and a leaf1 made from pulled sugar2 and dish on a napkin4 ,n4,b4--,each pear should be cut vertically into two1 three1 or four pieces1 subject to its size4 #bgji--,,poires ,f,,licia ,poach some quartered ,william pears in vanilla-flavoured syrup and let them cool4 ,cook also1 in a pink syrup1 some very small halved pears4 ,dish the quarters in the middle of a border of ,viennese cream 7,no4 #bfda7 laid out upon a dish4 ,cover them with a pyramid of vanilla-flavoured ,chantilly cream1 and sprinkle its surface with crushed1 red pralines4 ,surround the cream border with the pink half-pears4 #bgaj--,,poires ,a ,,la ,,florentine ,fill an oiled border-mould with a semolina ,bavarois preparation1 and let it set4 ,turn it out at the last moment1 and garnish the middle of the border with stewed pears1 cohered by means of a vanilla-flavoured apricot pure4 #bgaa--,,poires ,h,l,,ne ,poach the pears in vanilla-flavoured syrup and let them cool4 ,when about to serve1 dish them in a timbale upon a layer of vanilla ice-cream1 sprinkled with crystallised violets4 ,serve a hot1 chocolate sauce separately4 #bgab--,,poires ,,marquise ,cook the pears in a vanilla-flavoured syrup1 and drain them that they may cool4 ,this done1 coat them again and again with some very stiff raspberry-flavoured red-currant jelly1 and sprinkle them instantly with chopped1 burnt almonds4 ,set the pears on a 8,diplomatic ,pudding10 made in a manqu mould1 and turned out on a round dish4 ,surround the base of the pudding with a border of apple-jelly crotons1 neatly cut to triangular shapes4 #bgac--,,poires ,,mary-,,garden ,cook the pears in syrup2 cool them1 and dish them on a timbale1 upon a ,melba sauce1 combined with half-sugared cherries1 softened in tepid water for a few minutes4 ,decorate the pears with ,chantilly cream4 #bgad--,,poires ,,melba ,poach the pears in a vanilla-flavoured syrup1 and proceed as directed under ,no4 #bfii4 #bgae--,,poires ,,pralinees ,stew the pears and let them cool4 ,set them in a timbale1 and coat with some ,frangipan cream1 thinned by means of a little raw cream4 ,between each pear1 set a well-moulded tablespoonful of ,chantilly cream1 and cover the whole with concassed-almond pralin4 ,serve a cold or hot chocolate sauce at the same time4 #bgaf--,,poires ,a ,,la ,,religieuse ,stew the pears in a vanilla-flavoured syrup2 cool them1 and dish them in a shallow porcelain timbale equal in depth to the length of the pears4 ,cover them with a somewhat thin chocolate ,bavarois preparation1 and place the whole for two hours in the refrigerator before serving4 #bgag--,,poires ,,au ,,rhum ,stew the pears and set them in a timbale4 ,thicken the syrup with arrowroot1 colour it faintly with pink2 flavour it with rum2 pour it over the pears1 and let them cool4 ,n4,b4--,these pears may also be served hot1 after the same recipe2 except that the rum is poured over the pears1 hot1 at the last moment1 and set alight at the table4 #bgah--,,poires ,a ,,la ,,reine ,,emma ,mould a ,flamri preparation in an even border-mould1 decorated with candied fruit4 ,set this to poach1 and1 when it is cold1 turn it out on a round dish4 ,in the middle set a pyramid of quartered pears1 stewed in a vanilla-flavoured syrup2 coat the quarters with ,frangipan cream1 combined with a quarter of its bulk of crushed1 dry macaroons1 and with double its volume of very stiff ,chantilly cream4 ,decorate the top1 by means of a piping-bag1 with ,chantilly cream2 and serve some ,kirsch-flavoured apricot sauce separately4 ,apples4 #bgai--,,pommes ,a ,,la ,,royale ,peel some small apples1 core them by means of a tube-cutter1 and poach them in vanilla-flavoured syrup4 ,when they are quite cold1 coat them with red-currant jelly1 and dish them in a circle1 each upon a tartlet of blanc-mange4 ,garnish their midst with chopped ,maraschino jelly4 ,various ,cold ,sweets 7,entremets74 #bgbj--;,,biscuit ,a ,,la ,,reine ,cook1 in a manqu mould1 a ,savoy-biscuit preparation1 and let it cool4 ,with a little apricot jam1 cooked to the small-thread stage1 stick this biscuit on a dry-paste base2 saturate it with cold syrup1 flavoured with ,kmmel1 and by means of a piping-bag decorate it all round and on its edges with royale icing4 ,turn out upon it a ,bavarois with ,maraschino1 moulded in a ,richelieu mould of proportionate size4 #bgba--;,,cro,,te ,a ,,la ,,mexicaine ,cut some slices three inches long by one-third inch thick from a stale ,gnoise4 ,coat them with a ,cond pralin1 and dry them in a moderate oven4 ,set these crotes in a crown on a round dish1 and garnish their midst with a rocky pyramid of plombire ice1 projecting above them4 #bgbb--;,,diplomate ,,aux ,,fruits ,prepare 7#a7 a base of ,gnoise with fruit1 glazed with apricot jam1 cooked to the small-thread stage2 7#b7 a ,bavarois with fruits4 ,turn out the latter upon the former1 and surround the whole with stewed fruit of the same kind as those used for the ,bavarois4 #bgbc--;,,ile ,,flottante ,take a stale ,savoy biscuit1 and cut it into thin slices4 ,saturate the latter with ,kirsch and ,maraschino1 coat them with apricot jam1 and sprinkle the latter with currants and chopped almonds4 ,put the slices one upon the other1 in suchwise as to reconstruct the biscuit1 and coat the latter with a layer of sweetened and vanilla-flavoured ,chantilly cream4 ,sprinkle the cream with splintered pistachios and currants2 set the whole on a tazza1 and surround it with vanilla-flavoured ,english custard1 or raspberry syrup4 #bgbd--,,milk ,,junket ,gently heat one quart of milk4 ,when it has reached #ie ,f4 take it off the fire2 add two and one-half oz4 of sugar to it2 flavour it as fancy may suggest2 put into it six drops of russet-apple essence 7or two pastils of russet-apple essence1 dissolved in six drops of water72 pour it into a timbale1 and serve it very cold4 ,n4,b4--,this very delicate and simple entremet is little else1 indeed1 than flavoured and sweetened milk1 caused to set by the combined agencies of heat and russet-apple essence4 #bgbe--,,mac,,doine ,,of ,,cooled ,,fruit ,take some fresh fruit of the season1 such as ripe ,william pears and peaches1 peeled and sliced apricots and bananas1 and add to it some small or large strawberries1 raspberries1 white- and red-currants2 skinned1 fresh almonds1 etc4 ,set these fruits in a timbale surrounded by ice1 mixing them well together2 sprinkle them with a syrup at #cj 7saccharom471 flavoured with ,kirsch or ,maraschino1 and let them macerate for an hour or two2 taking care to toss them from time to time4 #bgbf--;,,eugenia3 ,,italian ,,cream ,select some very ripe ,eugenia2 peel1 slice1 and set to macerate in a bowl1 with ,maraschino-flavoured syrup4 ,set the fruit in a timbale1 upon a layer of vanilla ice-cream2 decorate them on top with ,chantilly cream1 and sprinkle the latter with crystallised violets4 #bgbg--,,marquise ,,alice ,prepare a pralin-flavoured ,bavarois in a manqu mould3 garnish the inside with lady's-finger biscuits1 saturated with ,anisette4 ,turn it out on a dish1 and completely cover it with an even coat of very stiff1 sweetened and vanilla-flavoured ,chantilly cream4 ,on top1 lay some parallel lines of red-currant jelly1 by means of the piping-bag2 and then cut these lines at right angles1 with the point of a small knife4 ,surround the base with small puff-paste triangles1 coated with 8,pralin a ,cond10 dried in the oven4 #bgbh--,,melon ,a ,l',,orientale ,take a melon that is just ripe2 make a circular incision round its stalk1 and remove the resulting bung4 ,get rid of the seeds and withdraw the pulp by means of a silver spoon4 ,cut the pulp into dice4 ,copiously sprinkle the inside of the melon with icing-sugar and fill it up with wild strawberries and the pulp dice1 spread in alternate layers1 sprinkled with sugar4 ,complete with one-sixth pint of ,kirsch2 close the melon with the excised bung1 seal the joint with a thread of butter1 and keep the melon in the cool for two hours4 ,dish it on a napkin1 and serve gaufrettes at the same time4 #bgbi--,,melon ,,frappe ,select two very ripe1 medium-sized melons1 and1 with the entire pulp of one of them1 cleared of all the rind and seeds and rubbed through tammy1 prepare a ,granit after ,no4 #bicj4 ,cut the other melon round the stalk and open it4 ,completely remove the seeds2 and1 by means of a silver spoon1 withdraw the pulp piecemeal1 and set it to macerate on ice with a little sugar and one of the following wines or liqueurs3 ,port1 ,curaao1 ,rum1 ,kirsch or ,maraschino4 ,keep the emptied rind for thirty minutes in a refrigerator4 ,when about to serve1 set the emptied melon on a small block of fancifully carved ice1 and fill it up with the ,granit and the macerated pulp spread in alternate layers4 ,when the melon is full1 return the excised bung to its place4 ,n4,b4--,this melon is served1 by means of a spoon1 upon iced plates1 and it often takes the place of ices at the end of a dinner4 #bgcj--,,melon ,,en ,,surprise ,empty the melon as above1 and fill it with a macdoine of fresh fruits1 combined with the withdrawn pulp of the melon1 cut into dice and cohered with a sugared and ,kirsch-flavoured pure of wild strawberries4 ,close the melon and keep it in the refrigerator for two hours4 #bgca--;,,garnished ,,meringues ,join the meringue shells together in couples1 by means of some stiff sugared and flavoured ,chantilly cream or with some sort of ice1 and dish them on a napkin4 #bgcb--,,mont-,,blanc ,,aux ,,fraises ,add some small wild strawberries macerated in cold1 vanilla-flavoured syrup and drained1 to some very stiff ,chantilly cream2 the proportions being four oz4 of the former per quart of the latter4 ,dish in the shape of a dome2 surround the base with large strawberries1 rolled in beaten egg-whites and then in semolina sugar1 and decorate the surface with large and very red half-strawberries4 #bgcc--,,mont-,,blanc ,,aux ,,marrons ,cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve1 over an overturned1 even border-mould2 in order that the chestnut pure1 falling in the form of vermicelli1 may garnish the mould naturally4 ,fill up the mould with the pure that has fallen over the sides of the mould2 turn out the border on a dish1 and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured ,chantilly cream4 #bgcd--,,mont-,,rose ,prepare a ,charlotte1 ,plombire in a shallow ,madeleine ice-mould4 ,having turned out the ,charlotte on a dish1 cover it on top with tablespoonfuls of ,chantilly cream1 combined with a pure of fresh raspberries1 and so shaped as to imitate a pyramidic rock4 #bgce--,,ufs ,a ,,la ,,neige ,mould some ordinary meringue1 by means of a spoon1 to represent eggs2 and drop the mouldings into a sautpan containing some boiling sugared and vanilla-flavoured milk4 ,turn the meringues over in the milk1 that they may poach evenly1 and1 as soon as they are firm1 drain them in a sieve4 ,strain the milk through muslin2 add six egg yolks1 and with it prepare an ,english custard4 ,set the egg-shaped meringues on a tazza and cover them with the prepared custard1 kept very cold4 #bgcf--,,moulded ,,ufs ,a ,,la ,,neige ,prepare the meringues and the ,english custard as above2 but to the latter add five or six gelatine leaves soaked in cold water4 ,set the egg-shaped meringues in an oiled border-mould2 cover them with the very cold custard1 which1 however1 should not have set2 and let the preparation set in the cool1 or surrounded by ice4 #bgcg--,,mousselines ,d',,ufs ,,rejane ,by means of a piping-bag1 fitted with an even pipe1 lay some ordinary meringues upon sheets of white paper1 in shapes resembling large macaroons4 ,slip the sheets of paper into boiling1 sugared and vanilla-flavoured milk1 and withdraw the sheets of paper as soon as the meringues sever from them4 ,complete the poaching of the meringues1 and drain them4 ,set these meringues1 two by two1 in silver or porcelain egg-dishes2 place a fine1 poached half apricot in the middle of each1 and cover the whole with a few teaspoonfuls of ,english custard4 #bgch--,,mousseline ,,of ,,eggs1 ,,mimi ,this is a preparation of ordinary ,italian meringue1 poached in a bain-marie1 in a caramel-clothed mould4 ,let the contents get quite cold before turning out1 and serve some stewed1 fresh fruit and an ,english custard separately4 #bgci--,,rice ,a ,l',,imp,,ratrice ,make a vanilla-flavoured preparation of rice for entremets1 using the quantities of milk and sugar already prescribed4 ,when the rice is cooked1 and somewhat cold1 add to it four oz4 of a salpicon of candied fruit and four tablespoonfuls of apricot jam1 per one-half lb4 of raw rice4 ,then combine with it an equal quantity of ,kirsch-flavoured ,bavarois preparation1 or one pint of thick ,english custard and one pint of whipped cream4 ,let a layer of red-currant jelly set upon the bottom of a ,bavarois mould2 then pour the above preparation into the latter and let the whole set1 either in the cool or surrounded by ice4 ,when about to serve1 turn out on a napkin4 #bgdj--,,rice ,a ,,la ,,maltaise ,prepare the rice with milk as above1 but flavour it with orange rind1 and omit the apricot jam and the candied fruit salpicon4 ,combine with it an equal quantity of orange ,bavarois preparation2 pour the whole into a dome-mould1 and let it set on ice4 ,when about to serve1 turn out upon a round dish1 and cover it with alternate rows of orange-sections1 skinned raw and macerated in a syrup flavoured with orange-rind4 #bgda--,,su,,doise ,,of ,,fruit ,as ,i mentioned in my remarks upon the preparation of jellies1 a ,sudoise of fruit is a jelly moulded in an aspic mould and garnished with layers of stewed fruit1 the colours and kinds of which should be contrasted as much as possible4 #bgdb--;,,fraisalia ,,timbale ,prepare a timbale of ,savarin paste in a ,charlotte mould4 ,when it is baked and cooled1 remove the crumb from its inside leaving a thickness of half an inch on its bottom and sides2 smear it thinly with ,kirsch-flavoured syrup1 and return the timbale to the mould4 ,now garnish it with alternate layers of vanilla-flavoured1 ,bavarois preparation and wild strawberries1 macerated in ,kirsch4 ,let it set in the cool1 or surround the mould with ice4 ,turn out the timbale first upon a plate2 overturn it on a dish1 and upon it set a pyramid of vanilla-flavoured ,chantilly cream4 ,stud the latter all over with small1 very red strawberries1 or garnish it with large half-strawberries4 ,surround the timbale with fine dice of strawberry jelly4 #bgdc--,,tivoli ,,aux ,,fraises ,clothe an ornamented mould1 fitted with a central tube1 with a thick coat of very clear1 ,kirsch-flavoured jelly4 ,fill the mould with a ,bavarois preparation1 combined with plenty of wild strawberry pure1 and let its contents set4 ,turn it out1 when about to serve1 and surround it with very clear1 chopped1 ,kirsch-flavoured jelly4 ,,chapter ,,xxi ,,ices ,ices1 with their accompanying 8petits fours10 bring the dinner to a close--at least as far as ,cookery is concerned2 and1 when they are well prepared and daintily dished1 they are the consummation of all that is delicate and good4 ,in no other department of the work has the culinary artist so freely indulged his fancy1 or created such delectable kickshaws2 and1 though ,italy be the cradle of the ice-worker's art1 though the ,neapolitans have deservedly maintained their reputation as authorities in this matter1 to ,french workmen1 certainly1 is due the credit of those innovations which have perfected this important branch of dietetic science4 #bgdd--,,the ,,making ,,of ,,ices ,whatever be the kind of ices required1 they should always be prepared in advance2 for none of these preparations can be made ready at a moment's notice4 ,there are two distinct operations in the confection of ices3-- 7#a7 ,the making of the preparation4 7#b7 ,the freezing and the moulding of the preparation4 ,i shall begin by dealing with the second operation1 which remains the same for all ices1 and is the essential part of the procedure4 ,to freeze an ice preparation is to surround it with broken ice1 mixed with sodium chloride 7sea-salt or freezing salt7 and saltpetre4 ,the action of these two salts upon the ice causes a considerable drop in the temperature1 which speedily congeals any contiguous liquid4 ,subject to their nature1 ices are either moulded and frozen directly in their moulds1 like the light ices3 iced ,biscuits1 iced ,souffls1 ,puddings1 ,mousses1 ,parfaits1 ,bombes1 etc42 or first frozen in a special utensil called a freezer1 and then moulded and frozen afresh4 ,cream and syrup ices are prepared by the second method2 and this ,i shall now describe4 ,the freezers1 in which the freezing takes place1 are generally wielded by hand1 either directly or by means of some mechanism4 ,they should be of pure tin1 and fitted1 at their base on to a central pivot which turns in a socket1 fixed in the wooden case which holds the freezer4 ,having hermetically closed the latter1 surround it with broken ice containing three lbs4 of salt and eight oz4 of saltpetre per twenty-five lbs4 ,the freezer should be one-third of its height out of the ice1 in order that no particle of salted ice may accidentally fall into the preparation while it is being frozen4 ,the ice should be snugly massed1 by means of a special pestle1 round the freezer4 ,this operation constitutes the packing1 and should be effected at least ten minutes in advance if possible4 ,having thus prepared the freezer1 pour into it the preparation to be frozen and then either keep it in motion by rocking the utensil to and fro1 by grasping the handle on the cover 7if the apparatus is worked by hand71 or by turning the handle if the utensil is on a central axle1 fitted with the usual mechanism4 ,in either case1 the rotary movement of the utensil causes the preparation to splash continually against the sides of the freezer1 where it rapidly congeals1 and the congealed portions are removed by means of a special spatula1 as quickly as they form1 until the whole becomes a smooth and homogeneous mass4 ,the delicacy and creaminess of the ice depend a great deal upon the care with which this freezing operation is effected2 hence the preference which is now given to freezers fitted with a mechanism whereby two fans revolve inside in a direction opposite to that of the body of the machine1 and thus not only detach the congealed portions of the preparation under treatment from the sides of the receptacle1 but also work it with a regularity impossible to human motion4 #bgde--,,the ,,moulding ,,of ,,ices ,having thus frozen the preparation1 it may now be set in rock-form on a napkin1 as it used sometimes to be served in the past1 or in glasses4 ,but as a rule it is put into special moulds1 having closely-fitting covers4 ,these moulds should be carefully filled1 and banged on a folded napkin1 that the ice may settle and drive out any air which might be the cause of holes being found in the preparation4 ,when it is filled1 place the mould in a receptacle of a suitable size1 and surround it with broken ice1 prepared as for the packing4 ,the mould should remain at least an hour in the ice1 in the case of an ordinary ice1 and an extra two hours if the ice be light and not previously frozen as are the ,bombes4 ,when about to serve1 take the mould out of the ice2 wash it to rid it of the taint of salt2 dip it in tepid water for an instant1 that the surface of the preparation inside may melt and separate easily from the mould4 ,overturn the mould2 and turn out the ice upon a folded napkin lying on a dish4 #bgdf--,,preparations ,,for ,,simple ,,ices ,preparations for simple ices are of two kinds3 those made from cream1 and those made from syrup2 the latter being principally used for fruit ices4 ,as the quantities of sugar and eggs used for these preparations vary exceedingly1 the following recipes have been based upon a working average4 ,if creamier ices be required1 all that is needed is an increase in the sugar and egg-yolks per quart of milk2 while1 if the ices be required harder but less creamy1 the two ingredients above mentioned should be proportionately reduced4 ,as an example of the difference that may exist between cream preparations1 ,i might instance the case of ice-cream1 which may be made from seven to sixteen egg-yolks1 and six oz4 to one lb4 of sugar per quart of milk4 ,in regard to ices made from syrups and fruit1 their preparations may measure from #ae to #cj or #cb4 7saccharometer7 respectively4 #bgdg--;,,ice-,,cream ,,preparation 7,generic ,recipe7 ,work two-thirds lb4 of sugar and ten egg-yolks in a saucepan until the mixture reaches the ribbon-stage4 ,dilute it1 little by little1 with one quart of boiling milk1 and stir over a moderate fire until the preparation veneers the withdrawn spoon4 ,avoid boiling1 as it might decompose the custard4 ,strain the whole into a basin and stir it from time to time until it is quite cold4 ,n4,b4--,for the various ice-cream preparations1 the amount of sugar and number of egg-yolks1 as also the procedure1 do not change4 ,they are only distinguishable by the particular flavour or infusion which may happen to characterise them4 ,various ,ice-,cream ,preparations4 #bgdh--;,,almond ,,ice-,,cream ,finely pound three and a half oz4 of freshly-skinned sweet almonds and five bitter almonds2 adding to them1 little by little1 in order to facilitate the pounding1 a few tablespoonfuls of water4 ,set this almond paste to infuse1 twenty minutes beforehand1 in the boiling milk1 and prepare the cream as directed above1 with the same quantities of sugar and egg-yolks4 #bgdi--;,,asparagus ,,ice-,,cream ,parboil six oz4 of asparagus-tops or sprew for two minutes4 ,thoroughly drain them2 quickly pound them1 together with a few tablespoonfuls of milk1 and set this asparagus paste to infuse in the boiled milk4 #bgej--;,,filbert ,,ice-,,cream ,slightly torrify three and half oz4 of filberts2 finely pound them1 together with a few tablespoonfuls of milk1 and set the resulting paste to infuse for twenty minutes in the boiled milk4 #bgea--;,,coffee ,,ice-,,cream ,add two oz4 of freshly-grilled and crushed coffee seeds to the boiled milk1 and let them infuse for twenty minutes4 ,or1 with an equivalent amount of ground coffee and half a pint of water1 prepare a very strong infusion and add it to one and a half pints of boiled milk4 #bgeb--;,,chocolate ,,ice-,,cream ,dissolve eight oz4 of grated chocolate in half pint of water1 and add thereto one quart of boiled milk1 in which a large stick of vanilla has previously been infused4 ,for this preparation1 eight oz4 of sugar and seven egg-yolks will be found sufficient1 if the chocolate used be sweet4 #bgec--,,walnut ,,ice-,,cream ,finely pound three and a half oz4 of well-peeled walnuts with a few tablespoonfuls of water1 and set them to infuse for twenty minutes in boiling milk4 #bged--,,pistachio ,,ice-,,cream ,pound two oz4 of sweet almonds1 and two and a half oz4 of freshly-peeled pistachios2 moistening them with a few drops of milk4 ,set the paste to infuse for twenty minutes in the boiled milk4 #bgee--,,pralined ,,ice-,,cream ,pound and rub through a sieve four oz4 of almond pralin1 and add thereto one quart of previously-prepared vanilla-flavoured custard4 #bgef--,,tea ,,ice-,,cream ,add one pint of very strong tea to one and a half pints of boiled milk1 and make the preparation in the usual way4 #bgeg--,,vanilla ,,ice-,,cream ,when the milk has boiled1 infuse in it one large stick of vanilla for twenty minutes4 ,n4,b4--,if these various preparations be required more creamy1 the milk may be wholly or partly replaced by fresh cream4 ,also when the preparation is congealed1 it may be combined with one-sixth pint of whipped cream per quart4 #bgeh--,,preparations ,,for ,,fruit ,,ices ,the base of these preparations is a syrup of sugar at #cb 7saccharom471 to which a pure of fruit1 an essence1 or a liqueur is added1 which will give the ice its character4 ,all these preparations require lemon juice1 the quantity of which varies according to the acidity of the fruit used1 but which1 even in the case of the tartest fruits1 should not measure less than the amount that may be extracted from a whole lemon per quart of the preparation4 ,orange juice may also be used1 more especially for red-fruit ices2 while the juices of the orange and the lemons combined throw the flavour of the fruit under treatment into remarkable relief4 ,in the season the juices are extracted from fresh fruit1 pressed and rubbed through tammy4 ,when the season is over the preserved juice of fruit is used4 ,all red-fruit ices are improved1 once they are set1 by an addition of half pint of raw1 fresh cream per quart of the preparation4 #bgei--,,the ,,making ,,of ,,fruit ,,ice ,,preparations ,these preparations are made in two ways as follows3-- 7#a7 ,rub the fruit through a fine sieve1 after having pounded it if its nature admit of it4 ,dilute the pure with an equal quantity of cold sugar syrup at #cb 7saccharom471 and add lemon juice in a quantity subject to the acidity of the treated fruit4 ,this mixture of ingredients should always be cold1 and should be tested with saccharom 7pse-sirops74 ,if the instrument marks more than the proper degree1 dilute the preparation with a little water2 if it mark less1 add syrup until the required degree is reached4 7#b7 ,pound the fruit with an average quantity of ten oz4 of sugar per lb42 but remember that this proportion may be modified either way1 subject to the sweetness of the fruit used4 ,rub the whole through a sieve2 and then1 to obtain the proper degree of strength1 add the necessary quantity of filtered water4 #bgfj--,,liqueur-,,ice ,,preparations ,these preparations are made by adding to the syrup or the cream which forms the base of the ice a given quantity of the selected liqueur1 the latter being generally added when the preparation is cold4 ,the proportion of one-fifth pint of liqueur per quart of syrup may be taken as an average4 ,subject to the requirements this liqueur flavour may be intensified with strong tea for rum ices2 with orange-rind for ,curaao-flavoured ices1 with fresh1 crushed cherry-stones for ,kirsch ices1 etc4 ,these preparations should always contain some lemon-juice1 and their strength should reach the average degree indicated for fruit ices4 ,various ,fruit-,ice ,preparations4 #bgfa--;,,apricot ,,ice ,take one pint of fresh apricot pure1 one pint of syrup1 and the juice of two lemons4 ,the strength of the preparation should measure #ah or #ai 7saccharometer74 #bgfb--,,pine-,,apple ,,ice ,set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup4 ,rub the whole through a sieve1 add the juice of one lemon and a few drops of ,kirsch1 and test the preparation1 which should measure from #ah to #bj4 #bgfc--;,,banana ,,ice ,set one pint of pounded banana pulp to macerate for two hours in one pint of ,maraschino-flavoured syrup4 ,add the juice of three lemons1 and rub through a sieve4 ,this preparation should measure from #bj to #ba4 #bgfd--;,,cherry ,,ice ,crush one pint of stoned cherries1 and pound their stones4 ,set the whole to macerate for one hour in one pint of syrup1 flavoured with ,kirsch4 ,rub through a sieve and add the juice of a half-lemon4 ,the preparation should measure #ba4 #bgfe--,,lemon ,,ice ,set the zests of three lemon peels to infuse for three hours in one pint of cold syrup4 ,add the juice of four lemons and of two oranges1 and strain the whole4 ,the preparation should measure #bb4 #bgff--,,strawberry ,,ice ,mix one pint of strawberry pure with one pint of syrup1 and add thereto the juice of two oranges and of two lemons4 ,or pound two lbs4 of strawberries with one lb4 of powdered sugar2 add the juice of oranges and lemons as above2 rub the whole through a sieve1 and add the necessary amount of filtered water to bring the preparation to #afor #ah4 #bgfg--,,raspberry ,,ice ,proceed as for ,no4 #bgff1 and use the same quantities4 #bgfh--,,red-,,currant ,,ice ,mix one pint of red-currant juice with one pint of syrup4 ,in view of the natural acidity of the fruit1 lemon-juice may be dispensed with4 ,the preparation should measure #bj4 #bgfi--,,tangerine ,,ice ,throw the zests of the rinds of four tangerines into one and one-half pints of boiling syrup4 ,let the whole cool2 rub it through a sieve1 and finish it with the juice of six tangerines1 two oranges and one lemon4 ,the preparation should measure #ba4 #bggj--,,melon ,,ice ,mix one pint of very ripe melon pulp with one pint of syrup1 the juice of two oranges and one lemon1 and one tablespoonful of orange-flower water4 ,rub the whole through a sieve4 ,the mixture should measure #bb4 #bgga--,,orange ,,ice ,throw the zests of the rinds of four oranges into one quart of boiling syrup4 ,let the whole cool2 add the juice of four oranges and one lemon1 and rub it through a sieve4 ,it should measure #ba4 #bggb--,,peach ,,ice ,proceed as for ,no4 #bgfa1 using wall peaches if possible4 #bggc--,,pear ,,ice ,peel1 core1 and pound some fine ,william pears1 with one lb4 of powdered sugar per two-thirds lb4 of the fruit2 and add thereto the juice of two lemons per lb4 of pears4 ,rub the whole through a sieve1 and add enough filtered water to bring it to #bb4 #bggd--,,plum ,,ice ,proceed as for ,no4 #bgfa1 bringing the preparation to #bj4 #bgge--;,,grape ,,ice ,add to one and one-half pints of the juice of sweet1 pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to #bj4 ,rub the whole through a sieve4 #bggf--,,violet ,,ice ,put half a lb4 of cleaned violet petals into one and one-half pints of boiling syrup4 ,let them infuse for ten minutes2 strain the whole through a sieve2 let it cool1 and finish it with the juice of three lemons4 ,the preparation should measure from #bj to #ba4 ,various ,ices4 #bggg--;,,glace ,,alhambra ,take a ,madeleine-mould2 clothe its bottom and sides with vanilla ice-cream and fill it with ,chantilly cream1 combined with fresh strawberries1 macerated for two hours in ,kmmel1 which should afterwards be added to the ,chantilly cream4 #bggh--;,,glace ,,carmen ,take a fluted mould4 ,garnish it with vertical and alternate layers of raspberry ice1 coffee ice1 and vanilla ice-cream4 #bggi--;,,glace ,,comtesse ,,marie ,take a special square mould1 even or ornamented on the top4 ,clothe it with strawberry ice2 fill it with vanilla ice-cream2 and1 after turning it out1 decorate it1 by means of a piping-bag 7fitted with a grooved pipe71 with vanilla ice-cream4 #bghj--;,,glace ,,coucher ,,de ,,soleil ,select one pound of fine very ripe strawberries1 and put them in a silver timbale4 ,sprinkle them with ten ounces of powdered sugar and one liqueur-glass full of ,grand-,marnier liqueur2 cover the timbale and keep it on ice for half an hour4 ,then rub the strawberries through a sieve2 and1 with their pure1 make a preparation after the directions given under ,fruit ,ices4 ,freeze this preparation in the freezer1 and1 when it is set1 combine with it one pint of ,chantilly cream4 ,now cover the freezer2 surround it afresh with ice if necessary1 and keep it thus for thirty-five to forty minutes4 ,this done1 dish the ice preparation with care in pyramid form in crystal bowls4 ,n4,b4--,this ice gets its name from its colour1 which should be that of the western sky during a fine sunset4 #bgha--;,,glace ,,dame-,,jeanne ,take a ,madeleine-mould2 clothe it with vanilla ice-cream1 and fill it with ,chantilly cream1 combined with pralined orange flowers4 #bghb--;,,glace ,,dora ,take a ,madeleine-mould2 clothe it with vanilla ice-cream1 and fill it with ,kirsch-flavoured ,chantilly cream combined with pine-apple dice and ,bar red-currant jam4 #bghc--;,,glace ,,toile ,,du ,,berger ,take a star-shaped mould1 or a ,madeleine-mould with a star on its bottom4 ,clothe it with raspberry ice1 and fill it with ,bndictine flavoured ,mousse4 ,turn it out upon a regular disc1 consisting of a thick layer of white spun sugar1 lying on a dish4 ,this spun sugar throws the ice into relief1 and emits rays which dart out from between the points of the star4 #bghd--;,,glace ,,fleurette ,take a square mould4 ,garnish it with strawberry and pine-apple ice1 laid in very regular1 superposed layers4 ,after turning it out decorate with lemon ice4 #bghe--;,,glace ,,francillon ,take a square mould2 clothe it with coffee ice1 and fill it with liqueur-brandy ice4 #bghf--;,,fromage ,,glac ,these ices are made in fluted moulds1 and generally with two differently flavoured and coloured ices1 set vertically in the mould4 #bghg--;,,glace ,,des ,,gourmets ,take a 8bombe0 mould4 ,clothe it with pralined1 vanilla-ice cream4 ,fill it with alternate layers of chestnut ice flavoured with rum1 and vanilla-flavoured ,chantilly cream4 ,when the ice is turned out1 roll it in pralined splintered almonds4 #bghh--,,moulded ,,ices ,these ices are made in large or small moulds4 ,the large ices are moulded in tin moulds1 fitted with hinged covers1 and ornamented with some design4 ,the small ones1 which are generally served at evening parties1 or are used to garnish larger ices1 are made in similar moulds1 shaped like flowers1 fruit1 birds1 leaf-sprays1 etc4 ,any ice preparation may be used for these ices2 but1 as a rule1 the preparation should have something in keeping with the design of the mould used4 ,small moulded ices may be kept packed until they are served4 ,they may also be turned out in advance and kept in the refrigerator4 #bghi--;,,glace ,,des ,,iles ,take a ,madeleine-mould2 clothe it with vanilla ice-cream1 and fill it with pine-apple ice4 #bgij--,,madeleine ,,glac,e ,take a ,madeleine-mould4 ,fill it with vanilla ice-cream1 combined with half its bulk of ,chantilly cream and candied fruit macerated in ,kirsch4 #bgia--,,mandarines ,,glac,,es ,cut the tangerines on top1 with a round1 even cutter1 in suchwise as to remove a roundel of their peel with the stalk attached1 and two leaves adhering thereto4 ,with the juice of the tangerines prepare some tangerine ice1 after the directions given under ,fruit-ice ,preparations4 ,fill the tangerines with this ice2 cover them with the roundels removed at the start2 and1 with a brush1 sprinkle the rinds of the fruit with water1 and place them in a refrigerator4 ,as soon as the tangerines are coated with frost1 serve them on a napkin4 #bgib--,,mandarines ,,glac,,es ,,aux ,,perles ,,des ,,alpes ,empty the tangerines as above1 and garnish them inside with tangerine mousse1 with which ,chartreuse bon-bons have been mixed4 ,cover them1 and frost them as directed above4 #bgic--;,,glace ,,marie-,,th,r,,se ,take a ,madeleine-mould2 clothe it with chocolate ice1 and fill it with vanilla-flavoured ,chantilly cream4 ,after turning out1 decorate it with pine-apple ice4 #bgid--,,meringues ,,glac,,es ,garnish some meringue shells with some kind of spoon-moulded ice1 and set them on a napkin4 ,or1 garnish the shells more sparingly and join them together in twos4 #bgie--;,,glace ,,plombi,,re ,take a parfait mould4 ,garnish it with vanilla-ice cream combined with candied fruit1 macerated in ,kirsch2 spreading the preparation in alternate layers with apricot jam4 ,,coupes4 ,we are now concerned with bowls garnished1 either with differently-flavoured ices1 or with ices combined with ,chantilly cream or candied fruit4 ,the bowls used for this purpose should be of crystal4 #bgif--;,,coupes ,d',,antigny ,three-parts fill the bowls with ,alpine-strawberry ice1 or1 failing this1 four-seasons strawberry ice1 combined with very light and strongly-flavoured raw cream4 ,the two most perfect examples of this cream are the 8,fleurette ,normande10 and that which in the ,south of ,france is called 8,crme ,nioise10 and which comes from ,alpine pastures4 ,upon the ice of each bowl set a half-peach1 poached in vanilla-flavoured syrup2 and veil the whole thinly with spun sugar4 #bgig--;,,coupes ,,clo-,,clo ,garnish the bottom of the bowls with vanilla-ice cream1 combined with fragments of candied chestnuts1 macerated in ,maraschino4 ,set a candied chestnut in the middle of the ice1 and surround it by means of a piping-bag with a border of ,chantilly cream1 containing strawberry pure4 #bgih--;,,coupes ,,dame ,,blanche ,three-parts garnish the bowls with almond-milk ice4 ,upon the ice in each bowl set an overturned half-peach1 poached in vanilla-flavoured syrup1 the hollow of which should be filled with ,bar red-currant jam4 ,surround the peaches with a thread of lemon ice1 laid by means of a piping-bag4 #bgii--;,,coupes ,,denise ,garnish the bowls with ,moka ice1 and sprinkle the latter with sweets containing liqueur 7preferably rum74 ,cover with ,chantilly cream laid on by means of the spoon4 #bhjj--;,,coupes ,,edna ,,may ,garnish the bottom of the bowls with vanilla ice-cream1 and upon the latter set some very cold stewed cherries4 ,cover the latter with a cone of ,chantilly cream1 tinted pink by means of a fresh raspberry pure4 #bhja--;,,coupes ,,elizabeth ,these coupes do not contain ice4 ,they are garnished with very cold stewed choice bigaroon cherries1 poached in a ,kirsch- and cherry-brandy-flavoured syrup4 ,the fruit is covered with ,chantilly cream which is laid on by means of a spoon1 and sprinkled with powdered spices in which cinnamon should predominate4 #bhjb--;,,coupes ,,emma ,,calve ,garnish the bottom of the bowls with pralined vanilla ice-cream4 ,upon the latter set some ,kirsch-flavoured stewed cherries1 and cover the latter with raspberry pure4 #bhjc--;,,coupes ,,eugenie ,garnish the bowls with vanilla ice-cream1 combined with broken candied chestnuts4 ,cover the ice with ,chantilly cream and upon the latter sprinkle some crystallised violets4 #bhjd--;,,coupes ,a ,,la ,,favorite ,garnish the bowls vertically1 half with ,kirsch-,maraschino-flavoured ice1 and half with vanilla ice-cream4 ,border them with a thread of pine-apple ice1 and in the middle set some ,chantilly cream combined with strawberry pure4 #bhje--;,,coupes ,,germaine ,garnish the bottom of the bowls with vanilla ice1 and distribute over it half-sugared cherries1 macerated in ,kirsch4 ,cover the cherries with a dry pure of chestnuts1 squeezed out to resemble vermicelli1 and border the bowls with ,chantilly cream4 #bhjf--;,,coupes ,,gressac ,garnish the bottom of the bowls with vanilla ice-cream1 and upon the latter in each bowl set three small macaroons1 saturated with ,kirsch4 ,upon the macaroons set an overturned poached half-peach1 the hollow of which should be garnished with ,bar red-currant jam4 ,surround the peaches with a border of ,chantilly cream4 #bhjg--;,,coupes ,,jacques ,garnish the bowls vertically1 half with lemon and half with strawberry ice4 ,between the two ices1 on top of the bowl1 set a tablespoonful of a macdoine of fresh fruit1 macerated in ,kirsch4 #bhjh--;,,coupes ,a ,,la ,,malmaison ,garnish the bowls with vanilla ice-cream1 combined with peeled ,muscadel grapes4 ,veil with spun sugar4 #bhji--;,,coupes ,a ,,la ,,mexicaine ,garnish the bowls with tangerine ice1 combined with pine-apple cut into very small dice4 #bhaj--;,,coupes ,,mireille ,garnish the bowls1 half with vanilla ice-cream1 and half with red-currant ice with cream4 ,in the middle of each bowl set a nectarine poached in vanilla-flavoured syrup1 the stone of which should be replaced by ,bar white-currant jam4 ,decorate with ,chantilly cream1 and cover with a veil of spun sugar4 #bhaa--;,,coupes ,,petit ,,duc ,garnish the bowls with vanilla ice-cream4 ,set in each a poached half-peach garnished with ,bar red-currant jam4 ,surround the peaches with a thread of lemon ice4 #bhab--;,,coupes ,r,,ve ,,de ,b,b ,garnish the bowls1 half with pine-apple ice and half with raspberry ice4 ,between the two ices set a line of small strawberries1 macerated in orange juice4 ,border the bowls with ,chantilly cream1 and sprinkle the latter with crystallised violets4 #bhac--;,,coupes ,,madame ,,sans-,g,,ne ,garnish the bottom and sides of the bowls with a layer of vanilla ice-cream4 ,fill them with ,bar red-currant jam1 and cover the latter1 by means of a spoon1 with ,chantilly cream4 #bhad--;,,coupes ,,tutti-,,frutti ,sprinkle the bottom of the bowls with various fresh fruits cut into dice2 garnish the bowls with strawberry1 pine-apple and lemon ices1 spread alternately with layers of the same fruits4 #bhae--;,,coupes ,,venus ,half-fill the bowls with vanilla ice-cream4 ,in the middle of each bowl set a small peach1 poached in vanilla-flavoured syrup1 with a very red1 small cherry upon it4 ,border the peaches with a thread of ,chantilly cream4 #bhaf--,,light ,,ices ,these ices differ from those dealt with above1 in that they are moulded and frozen directly1 without a sojourn in the freezer4 ,to this class belong the ices most commonly served and the best2 and1 since their preparation requires no special utensils1 they may be served everywhere3 such are the 8,iced ,biscuits10 the 8,bombes10 the 8,mousses10 the 8,parfaits10 the 8,puddings10 and the 8,iced ,souffls40 ,these different kinds of ices greatly resemble one another1 and their names1 which are puzzling at times1 are only a matter of fancy4 #bhag--,,various ,,preparations ,the old iced-biscuit preparation consisted of an ,english custard1 prepared from one lb4 of sugar1 twelve egg-yolks1 and one pint of milk4 ,when the custard was cooked1 it used to be strained into a basin1 left to cool 7being fanned the while71 and then placed upon ice1 and finished with the whisk4 ,originally this cream was moulded at this stage2 but now it is customary to add one quart of whipped cream to it2 which operation renders the recipe more like that of a ,bombe1 which1 in its turn1 resembles that of the preparation for ,mousses4 ,iced ,biscuits4 #bhah--,,preparation ,,for ,,iced ,,biscuits ,whisk in a copper basin1 in a bain-marie1 twelve egg-yolks and one lb4 of powdered sugar1 until the paste gets very firm and reaches the ribbon-stage4 ,take the basin off the fire1 and whisk until the whole is quite cold4 ,then1 add eight oz4 of ,italian meringue and one pint of whisked cream4 #bhai--,,the ,,moulding ,,of ,,iced ,,biscuits ,these biscuits are moulded in rectangular brick-shaped cases1 fitted with lids1 top and bottom4 ,generally1 the preparation moulded in the covers is of a different flavour and colour from the one filling the middle of the mould4 ,for example1 one of the covers may be garnished with strawberry1 and the other with violet preparation1 while the central portion may hold a vanilla-flavoured preparation4 ,after having frozen them for three hours1 in a pail filled with freezing ice1 and turned them out1 these bricks are cut up vertically into rectangles1 on the cut sides of which the differently coloured layers are distinctly marked4 ,place these rectangles in special paper cases2 decorate them on top1 if the directions admit of it1 and place them in a refrigerator until about to serve4 ,nearly all ,bombe preparations may become the base of biscuits1 which are then named after them2 e4g43 from ,bombe ,odessa1 ,odessa ,iced ,biscuits may be prepared4 ,various ,iced ,biscuits4 #bhbj--;,,iced ,,biscuit ,b,n,,dictine ,mould the base with strawberry ice1 the middle with ,bndictine ice1 and the top with violet ice4 ,freeze and cut up as directed4 #bhba--;,,iced ,,biscuit ,,marquise ,mould with ,kirsch and strawberry ices1 alternated twice4 #bhbb--;,,iced ,,biscuit ,,mont-,,blanc ,mould the base with a rum-flavoured preparation1 the middle with a chestnut preparation1 and the top with a vanilla-flavoured preparation4 #bhbc--;,,iced ,,biscuit ,,napolitaine ,mould the base with a vanilla-flavoured preparation1 the middle with strawberry ice1 and the top with a preparation of pralined biscuit4 #bhbd--;,,iced ,,biscuit ,,princesse ,mould and leave to set a biscuit-pralined preparation4 ,after having cut up the moulding1 surround it with splintered and pralined almonds4 ,decorate the pieces with vanilla ice-cream and tangerine ice4 #bhbe--;,,iced ,,biscuit ,,sigurd ,mould the base with strawberry and the top with pistachio biscuit preparation4 ,when the biscuit is frozen1 cut it into rectangular slices1 and sandwich each slice between two sugar wafers4 #bhbf--;,,bombes 7,generic ,recipe7 ,originally1 ,bombes were made from an ordinary ice preparation1 in spherical moulds2 hence their name1 which is once more justified by their arrangement1 consisting as it used to do of superposed and concentric layers1 the outermost of which was very thin4 ,nowadays1 ,bombes are more often moulded in the shape of shells1 but the preparation from which they are made is much more delicate than it was formerly4 #bhbg--,,preparation ,,for ,,bombes ,gradually mix thirty-two egg-yolks with one quart of syrup at #bh4 ,put the whole on a very moderate fire1 whisking it as for a ,gnoise1 and1 when the preparation is firm enough and taken off the fire1 continue whisking it over ice until it is quite cold4 ,then add the selected flavour1 and one and one-third quarts of stiffly-whipped cream4 #bhbh--,,the ,,moulding ,,of ,,bombes ,first clothe the bottom and sides of a mould with the ice preparation denoted by the name of the ,bombe4 ,this coat1 which should vary in thickness in accordance with the size of the mould1 should be somewhat thin1 and made from an ordinary ice preparation1 which is suited better than any other kind to this class of dish4 ,the middle is then filled with a ,bombe preparation1 flavoured as directed1 or with a ,mousse preparation4 ,the whole is then covered with a round piece of white paper1 and the mould is hermetically sealed with its cover1 set to freeze1 and left for two or three hours in the ice4 ,when about to serve1 take the mould out of the ice2 wash it with cold water2 dip it quickly in tepid water2 dry it with a towel1 and overturn the mould on a napkin or on a block of ice4 ,various ,bombes4 #bhbi--;,,bombe ,,aboukir ,having clothed the mould with pistachio ice1 fill it with a pralined ,bombe-preparation1 combined with chopped pistachios4 #bhcj--;,,bombe ,,africaine ,clothe the mould with chocolate ice1 and fill it with an apricot ,bombe-preparation4 #bhca--;,,bombe ,,abricotine ,clothe the mould with apricot ice1 and fill it with a ,kirsch-flavoured ,bombe-preparation1 laid in alternate layers with stewed apricots4 #bhcb--;,,bombe ,a,,da ,clothe the mould with strawberry ice1 and fill it with a ,kirsch-flavoured ,bombe-preparation4 #bhcc--;,,bombe ,,almeria ,clothe the mould with ,anisette ice1 and fill it with a pomegranate ,bombe-preparation4 #bhcd--;,,bombe ,,alhambra ,clothe the mould with vanilla ice-cream1 and garnish it with a strawberry ,bombe-preparation4 ,after turning it out surround the ,bombe with a crown of fine strawberries macerated in ,kirsch4 #bhce--;,,bombe ,,am,,ricaine ,clothe the mould with strawberry ice1 and fill it with a tangerine ,bombe-preparation4 ,after turning out decorate the ,bombe with pistachio ice4 #bhcf--;,,bombe ,,andalouse ,clothe the mould with apricot ice1 and fill it with a vanilla ,bombe-preparation4 #bhcg--;,,bombe ,,batavia ,clothe the mould with a pine-apple ice and fill it up with a strawberry ,bombe-preparation1 combined with candied ginger cut into dice4 #bhch--;,,bombe ,,bourdaloue ,clothe the mould with vanilla ice-cream1 and fill it up with an ,anisette ,bombe-preparation4 ,after turning out decorate the ,bombe with crystallised violets4 #bhci--;,,bombe ,,br,,silienne ,clothe the mould with pine-apple ice1 and fill it with a vanilla and rum ,bombe-preparation combined with pine-apple dice4 #bhdj--;,,bombe ,,camargo ,clothe the mould with coffee ice1 and fill it with a vanilla ,bombe-preparation4 #bhda--;,,bombe ,,cardinal ,clothe the mould with a red-currant and raspberry ice1 and fill it with a pralined vanilla ,bombe-preparation4 #bhdb--;,,bombe ,,ceylan ,clothe the mould with coffee ice and fill it with a rum ,bombe-preparation4 #bhdc--;,,bombe ,,ch,,teaubriand ,clothe the mould with apricot ice1 and fill it with a vanilla ,bombe-preparation4 #bhdd--;,,bombe ,,clarence ,clothe the mould with banana ice1 and fill it with a violet ,bombe-preparation4 #bhde--;,,bombe ,,colombia ,clothe the mould with ,kirsch ice1 and fill it with a pear ,bombe-preparation4 ,after turning out decorate the ,bombe with half-sugared cherries4 #bhdf--;,,bombe ,,copp,,lia ,clothe the mould with coffee ice1 and fill it with a pralined ,bombe-preparation4 #bhdg--;,,bombe ,,czarine ,clothe the mould with vanilla ice1 and fill it with a ,kmmel ,bombe-preparation4 ,after turning out decorate it with crystallised violets4 #bhdh--;,,bombe ,,dame-,,blanche ,clothe the mould with vanilla ice1 and fill it with an almond milk ,bombe-preparation4 #bhdi--;,,bombe ,,danicheff ,clothe the mould with coffee ice1 and fill it with a ,kirsch ,bombe-preparation4 #bhej--;,,bombe ,,diable ,,rose ,clothe the mould with strawberry ice1 and fill it with a ,kirsch ,bombe-preparation1 combined with half-sugared cherries4 #bhea--;,,bombe ,,diplomate ,clothe the mould with vanilla ice-cream1 and fill it with a ,maraschino ,bombe-preparation1 combined with candied fruit4 #bheb--;,,bombe ,,duchesse ,clothe the mould with banana-ice1 and fill it with a pear ,bombe-preparation flavoured with ,kirsch4 #bhec--;,,bombe ,,fanchon ,clothe the mould with pralined ice1 and fill it with a ,kirsch ,bombe-preparation1 containing some coffee-drops4 #bhed--;,,bombe ,,fedora ,clothe the mould with orange ice1 and fill it with a pralined ,bombe-preparation4 #bhee--;,,bombe ,,florentine ,clothe the mould with raspberry ice1 and fill it with a pralined ,bombe-preparation4 #bhef--;,,bombe ,,formosa ,clothe the mould with vanilla ice-cream1 and fill it with a strawberry ,bombe-preparation1 combined with big strawberries4 #bheg--;,,bombe ,,francillon ,clothe the mould with coffee ice1 and fill it with a ,bombe-preparation flavoured with liqueur-brandy4 #bheh--;,,bombe ,,frou-,,frou ,clothe the mould with vanilla ice-cream1 and fill it with a rum ,bombe-preparation1 combined with candied fruit4 #bhei--;,,bombe ,,grande ,,duchesse ,clothe the mould with pear ice1 and fill it with a ,chartreuse ,bombe-preparation4 #bhfj--;,,bombe ,,gismonda ,clothe the mould with pralined ice1 and fill it with an ,anisette ,bombe-preparation1 combined with ,bar white-currant jam4 #bhfa--;,,bombe ,,havanaise ,clothe the mould with coffee ice1 and fill it with a vanilla and rum ,bombe-preparation4 #bhfb--;,,bombe ,,hilda ,clothe the mould with filbert ice1 and fill it with a ,chartreuse ,bombe-preparation1 combined with filbert pralin4 #bhfc--;,,bombe ,,hollandaise ,clothe the mould with vanilla ice-cream1 and fill it with a ,curaao ,bombe-preparation4 #bhfd--;,,bombe ,,jaffa ,clothe the mould with pralined ice1 and fill it with an orange ,bombe-preparation4 #bhfe--;,,bombe ,,japonaise ,clothe the mould with peach ice1 and fill it with a tea mousse-preparation4 #bhff--;,,bombe ,,jeanne ,d',,arc ,clothe the mould with vanilla ice-cream1 and fill it with a chocolate pralined ,bombe-preparation4 #bhfg--;,,bombe ,,jos,,phine ,clothe the mould with coffee ice1 and fill it with a pistachio ,bombe-preparation4 #bhfh--;,,bombe ,,madeleine ,clothe the mould with almond ice1 and fill it with a vanilla and ,kirsch ,bombe-preparation1 combined with candied fruit4 #bhfi--;,,bombe ,,maltaise ,clothe the mould with blood-orange ice1 and fill it with tangerine-flavoured ,chantilly cream4 #bhgj--;,,bombe ,a ,,la ,,mar,,chale ,clothe the mould with strawberry ice1 and fill it with alternate layers of pistachio1 orange and vanilla ,bombe-preparation4 #bhga--;,,bombe ,,margot ,clothe the mould with almond ice1 and fill it with pistachio ,bombe-preparation4 ,after turning out1 decorate with vanilla ice-cream4 #bhgb--;,,bombe ,,marie ,,louise ,clothe the mould with raspberry ice1 and fill it with a vanilla ,bombe-preparation4 #bhgc--;,,bombe ,,marquise ,clothe the mould with apricot ice1 and fill it with a ,champagne ,bombe-preparation4 #bhgd--;,,bombe ,,mascotte ,clothe the mould with peach-ice1 and fill it with a ,kirsch ,bombe-preparation4 #bhge--;,,bombe ,,mathilde ,clothe the mould with coffee ice1 and fill it with an apricot ,bombe-preparation4 #bhgf--;,,bombe ,m,,dicis ,clothe the mould with brandy ice1 and fill it with a raspberry ,bombe-preparation4 #bhgg--;,,bombe ,,merc,d,s ,clothe the mould with apricot ice1 and fill it with a ,chartreuse ,bombe-preparation4 #bhgh--;,,bombe ,,mignon ,clothe the mould with apricot ice1 and fill it with nut ,bombe-preparation4 #bhgi--;,,bombe ,,miss ,,helyett ,clothe the mould with raspberry ice1 and fill it with a vanilla ,bombe-preparation4 #bhhj--;,,bombe ,,mogador ,clothe the mould with coffee ice1 and fill it with a ,kirsch ,bombe-preparation4 #bhha--;,,bombe ,,moldave ,clothe the mould with pine-apple ice1 and fill it with a ,curaao ,bombe-preparation4 #bhhb--;,,bombe ,,montmorency ,clothe the mould with ,kirsch ice1 and fill it with a cherry ,bombe-preparation4 ,after turning out1 surround it with half-candied cherries4 #bhhc--;,,bombe ,,moscovite ,clothe the mould with ,kmmel ice1 and fill it with a bitter-almond ,bombe-preparation1 combined with candied fruit4 #bhhd--;,,bombe ,,mousseline ,clothe the mould with strawberry ice1 and fill it with ,chantilly cream1 combined with strawberry pure4 #bhhe--;,,bombe ,,nabab ,clothe the mould with pralined ice1 and fill it with a liqueur-brandy ,bombe-preparation1 containing candied fruit4 #bhhf--;,,bombe ,n,,lusko ,clothe the mould with filbert pralined ice1 and fill it with a chocolate ,bombe-preparation4 #bhhg--;,,bombe ,,nero ,take a dome-mould and clothe it with vanilla ice-cream with caramel2 fill it with vanilla ,mousse1 combined with small1 imitation truffles1 the size of small nuts1 made from chocolate4 ,turn out the ,bombe on a thin cushion of ,punch ,biscuit1 of the same diameter as the ,bombe4 ,cover the whole with a thin layer of ,italian meringue2 and1 on top1 set a small receptacle made of ,italian meringue dried in an almost cold oven4 ,decorate the sides by means of a piping-bag with meringue1 and set the whole in the oven to glaze quickly4 ,on taking the ,bombe out of the oven1 pour some hot rum into the bowl1 and set a light to it when serving4 #bhhh--;,,bombe ,,saint ,,laud ,clothe the mould with raspberry ice1 and fill it with alternate layers of melon ,bombe-preparation and ,chantilly cream4 #bhhi--;,,bombe ,,nesselrode ,clothe the mould with vanilla ice-cream1 and fill it with ,chantilly cream1 combined with chestnut pure4 #bhij--;,,bombe ,,odette ,clothe the mould with vanilla ice-cream1 and fill it with a pralined ,bombe-preparation4 #bhia--;,,bombe ,,odessa ,clothe the mould with apricot ice1 and fill it with a strawberry ,bombe-preparation4 #bhib--;,,bombe ,,orientale ,clothe the mould with ginger ice1 and fill it with a pistachio ,bombe-preparation4 #bhic--;,,bombe ,,patricienne ,clothe the mould with vanilla ice-cream1 and fill it with a pralin and chocolate ,bombe-preparation4 #bhid--;,,bombe ,,petit ,,duc ,clothe the mould with strawberry ice1 and fill it with a hazel-nut ,bombe-preparation1 combined with ,bar red-currant jam4 #bhie--;,,bombe ,,pompadour ,clothe the mould with asparagus ice1 and fill it with a pomegranate ,bombe-preparation4 #bhif--;,,bombe ,,proph,,te ,clothe the mould with strawberry ice1 and fill it with pine-apple preparation4 #bhig--;,,bombe ,,richelieu ,clothe the mould with rum ice2 fill it with a coffee ,bombe-preparation1 and distribute coffee drops upon it after turning4 #bhih--;,,bombe ,,rosette ,clothe the mould with vanilla ice-cream1 and fill it up with red-currant-flavoured ,chantilly cream1 combined with red-currants4 #bhii--;,,bombe ,a ,,la ,,royale ,clothe the mould with ,kirsch ice1 and fill it with a chocolate pralined ,bombe-preparation4 #bijj--;,,bombe ,,santiago ,clothe the mould with ,brandy ice1 and fill it with a pistachio ,bombe-preparation4 #bija--;,,bombe ,s,,lika ,clothe the mould with pralined ice1 and fill it with a ,curaao ,bombe-preparation4 #bijb--;,,bombe ,,skobeleff ,clothe the mould with ,vodka ice1 and fill it with ,kmmel-flavoured ,chantilly cream4 #bijc--;,,bombe ,,strogoff ,clothe the mould with peach ice1 and fill it with a ,champagne ,bombe-preparation4 #bijd--;,,bombe ,,succ,s ,clothe the mould with apricot ice1 and fill it with ,kirsch-flavoured ,chantilly cream1 combined with candied apricots cut into dice4 #bije--;,,bombe ,,sultane ,clothe the mould with chocolate ice1 and fill it with a pralined ,bombe-preparation4 #bijf--;,,bombe ,,suzanne ,clothe the mould with pink rum ice1 and fill it with vanilla ,bombe-preparation1 combined with ,bar red-currant jam4 #bijg--;,,bombe ,,tortoni ,clothe the mould with pralined ice1 and fill it with coffee ,bombe-preparation1 containing coffee seeds4 #bijh--;,,bombe ,,tosca ,clothe the mould with apricot ice1 and fill it with a ,maraschino and fruit ,bombe-preparation4 ,after turning out1 decorate the ,bombe with lemon ice4 #biji--;,,bombe ,,trocad,,ro ,clothe the mould with orange ice1 combined with candied orange-rind1 cut into small dice2 and fill with alternate layers of ,chantilly cream and roundels of filbert ,gnoise1 cut in graduated sizes1 and saturated with ,curaao syrup4 ,sprinkle some orange-zest dice on each roundel of ,gnoise4 #biaj--;,,bombe ,,tutti-,,frutti ,clothe the mould with strawberry ice1 and fill it with a lemon ,bombe-preparation1 combined with various candied fruits1 cut into dice4 #biaa--;,,bombe ,a ,,la ,,valen,,ay ,clothe the mould with pralined ice1 and fill it with ,chantilly cream1 combined with raspberries4 #biab--;,,bombe ,v,,nitienne ,clothe the mould half with vanilla and half with strawberry ice and fill it with a ,maraschino and ,kirsch ,bombe-preparation4 #biac--;,,bombe ,,victoria ,clothe the mould with strawberry ice1 and fill it with ,plombire ice4 #biad--;,,bombe ,,zamora ,clothe the mould with coffee ice1 and fill it with a ,curaao ,bombe-preparation4 ,iced ,mousses4 ,the composition for mousses is prepared either from ,english cream or from syrup4 ,the last method is specially suited to fruit mousses4 #biae--,,preparation ,,for ,,iced ,,fruit ,,mousses ,this is a cold syrup at #ce1 to which is added an equal quantity of a pure of the fruit under treatment1 and twice that amount of very stiff ,chantilly cream4 #biaf--,,preparation ,,of ,,iced ,,mousse ,,with ,,cream ,make an ,english cream from one lb4 of powdered sugar1 sixteen egg-yolks1 and one pint of milk1 and leave it to cool4 ,when it is quite cold1 add to it one pint of raw cream1 two-thirds oz4 of powdered tragacanth gum1 and the flavour which is to characterise the preparation4 ,if the mousse be a fruit one1 add to it one pint of a pure of fresh fruit4 ,whisk over ice1 until the preparation gets very frothy2 put it into moulds1 lined with white paper2 thoroughly close them1 and keep them in a refrigerator for two or three hours1 subject to their size4 #biag--,,various ,,iced ,,mousses ,after the same procedure1 mousses may be prepared with ,anisette1 ,coffee1 ,chocolate1 ,kirsch1 ,maraschino1 ,rum1 ,tea1 etc42 ,apricots1 ,strawberries1 ,oranges and ,tangerines1 fresh ,walnuts1 ,peaches1 ,vanilla1 ,violets1 etc4 #biah--,,parfait 7,generic ,recipe7 ,mix thirty egg-yolks with one quart of cold syrup at #bh4 ,put the mixture on a slow fire1 and cook it as for an ,english cream2 strain it1 and whisk it on ice until it is quite cold4 ,add three pints of very stiff1 whisked cream and one-fifth pint of brandy or rum1 in order to finish it2 mould the preparation in ,parfait moulds1 and pack them in a freezer for from two to three hours4 ,n4,b4--,the term 8,parfait10 which1 formerly1 was applied only to 8,parfait au ,caf10 has become the common name for un-clothed ices1 made from ,bombe-preparations having but one flavour4 ,and this is fairly logical1 seeing that ,bombe-preparations1 but for a few insignificant distinctions1 are exactly like ,parfait-preparation4 ,it is therefore just as reasonable to make vanilla1 chocolate1 and pralined ,parfaits1 etc41 as to make them with coffee4 #biai--;,,iced ,,puddings ,preparations of this class follow no hard and fast rules1 and1 in reality1 they are not ices at all4 ,they are nothing else than iced entremets1 the bases of which generally consist of thick ,english custard1 the same as that which serves in the preparation of ,bavarois4 ,the few following recipes1 however1 are exceptions to this rule4 #bibj--,,pudding ,,de ,,castries ,clothe a ,bombe mould with a thin layer of vanilla ice-cream1 and fill it with two ,bombe-preparations1 spread in somewhat thick1 alternate layers4 ,one of the preparations should be of vanilla1 on each thickness of which a layer of lady's-finger biscuits1 cut into dice and sprinkled with ,anisette1 should be spread2 and the other preparation should be of tangerine4 ,between the layers1 sprinkle a few pinches of grated chocolate1 and fill up the mould with a thickness of vanilla ice-cream4 ,thoroughly close the utensil2 pack it for about two or three hours4 ,turn it out on a folded napkin2 sprinkle thereon a few red1 crushed pralins2 and serve an iced tangerine syrup separately4 #biba--,,marie-,,rose ,,pudding ,line a ,charlotte mould with rolled gaufrettes2 placing them snugly one against the other4 ,by means of a piping-bag1 fill the gaufrettes with very stiff strawberry ice1 and then fill the mould with a vanilla pralined ,bombe-preparation4 ,keep the mould in the refrigerator for three hours1 and turn out the pudding on a napkin4 ,decorate it on top with pink and white ,chantilly cream4 ,serve a chocolate ice-cream separately4 #bibb--,,pudding ,,miramar ,garnish an iced1 ,madeleine-mould with lady's-finger biscuits1 saturated with ,chartreuse1 and alternate them with thin slices of fresh pine-apple1 saturated in ,kirsch1 and pipped sections of tangerine1 skinned raw4 ,fill up the mould with a ,bombe-preparation of pomegranate juice1 flavoured with ,kirsch2 close the mould1 keep it in ice for two hours1 and turn out the pudding on a napkin when about to serve4 ,serve an iced1 vanilla syrup separately4 #bibc--,,pudding ,,seymour ,cut a ,mousseline ,brioche into thin slices1 and set these to soak in raw1 sweetened and ,kirsch-flavoured cream4 ,peel and finely slice some peaches1 and poach them in vanilla-flavoured syrup2 also peel some very ripe ,william pears4 ,prepare a pink ,bombe-preparation1 flavoured with ,kirsch and ,orgeat2 and then fill up the mould with alternate layers of the slices of ,brioche and of fruit1 with ,bar red-currant jam added2 and the ,bombe-preparation4 ,close the mould1 keep it in ice for two hours1 and turn out the pudding on a napkin4 #bibd--;,,iced ,,souffl,,es ,the preparation differs according as to whether the ,souffls be prepared with fruit1 or with such flavours as ,vanilla1 ,coffee1 ,chocolate1 etc4 ,the last named are made with the ,iced-,mousse preparation 7,no4 #biaf71 which may also serve for the fruit ,souffls2 but1 in the case of the latter1 the following preparation is preferable3-- ,whisk the whites of ten eggs to a very stiff froth1 and add to this one and one-tenth lbs4 of sugar cooked to the small-crack stage4 ,transfer the whole to a basin2 flavour according to fancy1 and add one pint of a pure of fruit and one pint of very stiffly-whisked cream4 #bibe--,,the ,,moulding ,,of ,,large ,,and ,,small ,,iced ,,souffl,s ,mould the large ones in ordinary ,souffl timbales1 which should be lined with bands of white paper1 fixed with butter1 and overreaching the edges of the timbales by one and a half to two inches1 that the preparation1 in projecting above the brims of the utensils1 may appear like a ,souffl when the paper is removed4 ,the small ,souffls are moulded in cases or in small silver cassolettes1 which are likewise wrapped in bands of paper1 that the preparation may rise above their brims4 ,as soon as they are moulded1 put the ,souffls in a very cold refrigerator2 and when about to serve them1 carefully remove the bands of paper which1 once the preparation has solidified1 have served their purpose2 and dish the cases or silver cassolettes on a napkin or on a carved block of ice4 ,like the ,bombes1 and the ,iced ,biscuits1 ,iced ,souffls may be indefinitely varied1 owing to the multitudinous combinations to which they lend themselves4 #bibf--,,sorbets 7,sherbets7 ,sherbets and their derivative preparations consist of very light and barely-congealed ices1 served after the ,entres4 ,they serve in freshening the stomach2 preparing it to properly receive the roast4 ,they are at once appetisers and helps to digestion4 #bibg--,,preparation ,,for ,,sorbets ,sherbets are made from any liqueur ice preparation at #ae2 or they may be prepared as follows3--,for one quart of preparation1 take the juice of two lemons and one orange1 half-a-pint of port wine1 of ,samos wine1 of ,sauterne1 or other good wine2 and add cold syrup at #bb1 until the saccharometer registers #ae4 ,for liqueur sherbets1 allow about one-fifth pint of liqueur per quart of the preparation2 but remember that this is subject to the kind of liqueur used4 ,for the quantity just prescribed1 use syrup at #ah or #ai1 which the subsequent addition of liqueur reduces to the proper degree4 ,whatever be the kind of liqueur1 the latter should only be added when the ,sherbet is completely frozen2 that is to say at the last moment4 ,fruit ,sorbets are generally prepared from the juices and syrups of aqueous fruits4 ,fruit pures are scarcely suited to this mode of procedure1 and they are only resorted to in exceptional cases4 ,the ,freezing of ,sherbets4--,pour the preparation into the turbine or the freezer1 which should have been previously packed1 and keep the utensil on the move4 ,remove portions of the preparation from the sides of the receptacle as fast as they adhere thereto1 and mix them with the whole1 until the latter is completely congealed2 remembering not to stir at all during the freezing process4 ,when the preparation is firm enough1 mix with it1 gently1 the quarter of its weight of ,italian meringue or very stiffly whipped cream2 and finish by the addition of the liqueur4 ,the ,dishing of ,sherbets4--,take some of the ,sherbet preparation in a spoon1 and set it in ,sherbet or ,sherry glasses1 shaping it to a point4 ,when the ,sherbet is prepared with wine1 sprinkle the preparation when it is in the glasses with a tablespoonful of the selected wine4 ,the consistence of a ,sherbet1 of what kind soever1 should be such as to allow of its being drunk4 #bibh--,,various ,,sorbets ,having pointed out that ,sherbets may be prepared from the juices of every fruit such as ,pine-apple1 ,cherries1 ,strawberries1 ,raspberries1 ,red-currants1 etc41 and from every wine and liqueur such as ,port1 ,samos wine1 ,marsala1 ,johannisberg1 ,rum1 ,kirsch1 ,liqueur-,brandy1 etc41 and since the procedure is the same in every case1 there is no need to devote a special article to each4 #bibi--,,sorbet ,a ,,la ,,sicilienne ,keep a very green water melon in the refrigerator for three hours4 ,one hour before serving1 open it on top1 as directed under 8,surprise ,melon10 and withdraw the seeds4 ,then1 detach the pulp by means of a silver spoon1 without withdrawing it from the fruit2 sprinkle it with ,maraschino1 and put the whole back into the refrigerator4 ,dish on fragmented ice or on a block of the latter1 and serve the pulp before the diners in ,sherbet glasses4 #bicj--;,,granit,s ,granits answer the same purpose as ,sherbets1 while they may also be introduced into certain culinary preparations4 ,the bases of these preparations consist of very thin syrups made from fruit juices1 and not overreaching fourteen degrees 7saccharometer74 ,granits consist only of iced syrups1 and are not combined with any ,italian or other meringue4 ,as in the case of the ,sherbets1 but more particularly in regard to these1 the operator should remember not to stir the syrup during the freezing process1 lest it turn2 and1 when it is congealed1 it should form a light1 granulated mass4 #bica--,,marquises ,marquises are generally made from strawberries or pine-apple1 with ,kirsch4 ,the preparation is that of a ,sherbet with ,kirsch1 registering #ag by the saccharometer4 ,the freezing is done as for ,granits2 but it should be carried a little further4 ,when about to serve1 mix the preparation per pint thereof with half a pint of very stiff ,chantilly cream1 combined with a strawberry or pine-apple pure1 subject to the designation of the ,marquise4 #bicb--,,punch ,a ,,la ,,romaine ,mix sufficient dry white wine1 or dry champagne1 with one pint of syrup at #bb1 to reduce the latter to #ag2 add the juice of two oranges and two lemons1 a strip of orange and lemon zest1 and let infusion proceed for one hour4 ,strain the syrup and bring it to #ah4 ,freeze in the freezer1 until it is somewhat stiff1 and mix it with the quarter of its volume of ,italian meringue 7prepared from two egg-whites and three and a half oz4 of sugar74 ,when about to serve1 complete with one-fifth pint of ,rum1 added little by little4 ,serve the preparation in glasses1 after the style of the ,sherbets4 ,n4,b4--,for all ,sherbets and ,punches1 one quart of the finished preparation should be allowed for every ten people4 #bicc--,,spooms ,spoom is a kind of ,sherbet prepared from a syrup at #bj4 ,add to it twice as much ,italian meringue as was added to the ,sherbets4 ,do not work it too briskly1 that it may remain very light and frothy4 ,spooms are made from fruit juices2 but more often from such wines as ,champagne1 ,samos1 ,muscat1 ,zucco1 etc4 ,serve it in glasses like the ,sherbets4 ,,chapter ,,xxii ,,drinks ,,and ,,refreshments ,n4,b4--,the quantities given below are calculated to be sufficient for fifteen glassfuls4 #bicd--;,,bavaroise ,work eight oz4 of powdered sugar with eight egg-yolks in a saucepan1 until the whole becomes white and reaches the ribbon stage4 ,then add consecutively3 one-fifth pint of capillary syrup1 one pint of freshly made1 boiling hot tea1 and the same amount of boiling milk2 whisking briskly the while1 that the drink may be very frothy4 ,complete at the last moment with one-third pint of the liqueur which is to characterise the ,bavaroise1 i4e41 either ,kirsch or ,rum4 ,if the ,bavaroise be flavoured with vanilla1 orange or lemon1 let the flavour infuse in the milk for fifteen minutes beforehand4 ,if it be flavoured with chocolate1 dissolve six oz4 of the latter1 and add the milk to it1 flavoured with vanilla4 ,if it be coffee-flavoured1 set three oz4 of freshly-torrified and concassed coffee to infuse in the milk or flavour with one pint of freshly-made coffee4 ,bavaroise is served in special glasses1 and it must be frothy4 #bice--;,,bischoff ,put into a basin one bottleful of ,champagne1 one ,sherry-glassful of 8tilleul0 infusion1 one orange and one lemon1 cut into thin slices1 and enough syrup at #cb to bring the preparation to #ah4 ,let maceration proceed in the cool for an hour4 ,this done1 strain the whole2 freeze it like a ,granit1 and finish it with four liqueur-glassfuls of liqueur-brandy4 ,serve in bumpers4 #bicf--;,,iced ,,coffee ,pour one and a half pints of boiling water1 gradually1 over ten oz4 of freshly-ground coffee1 and strain it gently4 ,put this coffee into a bowl with #bj oz4 of loaf-sugar1 and let the latter dissolve while the coffee cools4 ,then add one quart of very cold1 boiled milk1 in which half a stick of vanilla should have infused1 and one pint of very fresh cream4 ,freeze the whole in a freezer1 taking care to keep the preparation almost liquid1 and serve it in very cold cups4 #bicg--,,lemonade ,dissolve half-lb4 of loaf-sugar in one quart of filtered water4 ,add the juice and the zests of the rinds of two lemons1 and let infusion proceed in the cool for three hours4 ,pass the whole through a fine strainer2 add one syphonful of seltzer water1 and serve with a thin roundel of lemon in each glass4 #bich--,,pineapple ,,water ,finely chop one and a half lbs4 of fresh or preserved pineapple2 put it into a basin and pour over it one quart of boiling syrup at #bj4 ,let it cool1 and infuse for two hours4 ,strain through a woollen bag2 add a piece of ice and sufficient seltzer water to reduce the liquid to #i4 ,keep the preparation in the cool for a further twenty minutes1 and complete it1 when about to serve1 with three liqueur-glassfuls of ,kirsch4 #bici--;,,cherry ,,water ,stone two lbs4 of very ripe cherries1 and rub them through a sieve4 ,put the pure into a basin with the stones1 crushed in the mortar1 and let the whole macerate for one hour4 ,then moisten with one pint of filtered water1 and strain the juice through a woollen bag1 or muslin folded in two and stretched4 ,add a piece of well-washed ice and six oz4 of loaf-sugar1 and put the whole in the cool for twenty minutes4 ,flavour1 when about to serve1 with four liqueur-glassfuls of ,kirsch4 ,the saccharometer should register #i when inserted into this preparation4 #bidj--,,raspberry-,,flavoured1 ,,red-,,currant ,,water ,rub through a sieve1 over a basin1 twelve oz4 of red and white currants1 and four oz4 of very ripe raspberries4 ,add to the currant-water one pint of filtered water1 six oz4 of loaf-sugar1 and one piece of washed ice4 ,keep the whole in the cool for twenty minutes1 and stir it from time to time with a silver spoon1 that the sugar may dissolve4 ,degree the same as in ,no4 #bici4 #bida--,,melonade ,rub one lb4 of just-ripe melon pulp through a sieve4 ,put it into a basin and pour over it one pint of boiling syrup at #bj4 ,let the whole cool and infuse for two hours1 and strain it through muslin or through a woollen bag4 ,add a piece of very clean ice and sufficient seltzer water to reduce the syrup to #i4 ,keep the preparation in the cool for a further twenty minutes1 and finish it1 when about to serve1 with two tablespoonfuls of orange-flower water4 #bidb--,,kaltschale ,peel and slice one-half lb4 of peaches and an equal quantity of pineapple2 add four oz4 of ripe1 melon pulp1 cut into dice1 and four oz4 of a mixture of raspberries and red and white currants1 cleared of their stalks4 ,put these fruits in a silver timbale and keep the latter on ice4 ,set a little cinnamon to infuse in a half-bottleful of boiling1 white wine2 add six oz4 of sugar and the zest of one lemon2 and let the whole cool4 ,then add half a pint of a mixed pure of strawberries and red-currants to this infusion4 ,filter the whole1 and complete it by the addition of a bottle of champagne4 ,pour this preparation over the fruit1 and serve the timbale very cold4 #bidc--,,orangeade ,proceed as for lemonade1 but use the juice and zests of orange rinds instead of those of lemons1 and the juice of only half a lemon4 ,put very thin slices of orange in the glasses4 #bidd--,,punch ,,with ,,kirsch ,throw a good half oz4 of tea into one quart of boiling water1 and let it infuse for ten minutes4 ,put into a punch or salad-bowl one lb4 of loaf-sugar2 strain the infusion of tea over the sugar1 and dissolve the latter2 stirring the while with a silver spoon4 ,add one and a half pints of ,kirsch1 set it alight1 and serve in glasses4 #bide--,,punch ,,with ,,rum ,make an infusion as above1 with the same amount of tea and one quart of boiling water4 ,strain it over one lb4 of loaf-sugar1 in a punch-bowl1 and let the sugar dissolve4 ,add a few thin slices of lemon1 and one and a half pints of rum1 and set light to it4 ,serve with a slice of lemon in each glass4 #bidf--,,punch ,,marquise ,put into a small1 copper saucepan one quart of ,sauterne wine1 half-lb4 of loaf-sugar1 and the zest of the rind of one lemon bound round a clove4 ,dissolve the sugar2 heat the wine until it becomes covered by thin white froth1 and pour it into a punch-bowl after having withdrawn the zest and the clove4 ,add half a pint of burnt brandy2 set it alight and let it burn itself out4 ,serve with a thin slice of lemon in each glass4 #bidg--;,,iced ,,punch ,prepare a ,marquise ,punch as above2 when the wine is hot1 take it off the fire2 throw in a good half oz4 of tea1 and let the whole infuse under cover for ten minutes4 ,pass the whole through a fine strainer2 add one orange and one lemon1 peeled raw and cut into slices1 and some heated rum4 ,set alight2 leave to cool1 and reduce to #ae4 ,then freeze like a ,granit1 and serve in glasses4 #bidh--;,,hot ,,wine ,pour one bottleful of red wine over ten oz4 of loaf-sugar1 set in a small1 copper basin4 ,dissolve the sugar4 ,add one orange zest1 a bit of cinnamon and mace1 and one clove4 ,heat the wine until it is covered by thin froth1 and then pass it through a fine strainer4 ,serve with a thin slice of lemon in each glass4 #bidi--;,,hot ,,wine ,,with ,,orange ,pour half a pint of boiling water over ten oz4 of loaf sugar4 ,add the zest of one orange and let infusion proceed for fifteen minutes4 ,withdraw the zest1 and mix one bottleful of heated ,burgundy wine with the infusion4 ,serve with a roundel of orange in each glass4 #biej--,,wine ,a ,,la ,,fran,,aise ,put eight oz4 of sugar into a salad-bowl1 and sprinkle thereon a few tablespoonfuls of water1 that it may dissolve4 ,add one bottleful of excellent ,bordeaux wine or red ,burgundy1 and the half of a lemon cut into thin slices4 ,stir the whole well with a silver spoon and serve with a slice of lemon in each glass4 ,n4,b4--,always remember to free the lemons and oranges used of all pips1 which would lend a bitterness to the drink4 #biea--;,,claret ,,cup ,put into a crystal bowl one oz4 of loaf-sugar1 the rind of one lemon and three slices of the latter1 an equal quantity of orange1 one strip of cucumber peel1 one tablespoonful of ,angostura ,bitter1 and a liqueur-glassful of each of the following liqueurs3--,brandy1 ,maraschino and white ,curaao4 ,complete with one and a half bottles of red wine and a bottle of ,soda4 ,cover and let the whole infuse4 ,strain1 add a few pieces of very clean ice and a few leaves of fresh mint4 ,,chapter ,,xxiii ,,fruit-,,stews ,,and ,,jams #bieb--,,plain ,,stewed ,,fruit ,fruit for stewing is used whole1 halved or quartered1 and cooked or poached in a syrup1 of a flavour in keeping with the fruit4 ,dish these preparations in tazzas1 bowls or deep dishes2 cover them with their syrup1 reduced or not2 and1 in certain cases1 thicken the latter with arrowroot4 ,they may be served hot or cold2 but in any case1 the fruit used should not be too ripe4 #biec--,,mixed ,,stewed ,,fruit ,these preparations generally consist of stewed1 fresh fruit of one or several kinds2 combined with fruit pures4 ,quince and apple jellies are greatly used1 either in coating the preparations or in bordering them with dice1 c4 ,with this class of stewed fruits1 which are merely a matter of fancy and taste1 candied and preserved fruits are almost always used as auxiliary constituents4 #bied--;,,jams ,under this generic title the following preparations are classed3-- 7#a7 ,those in which the fruit is treated directly with the sugar3-- 7#b7 ,those in which the juice alone1 owing to its gelatinous nature1 produces1 together with the sugar1 consistent jellies4 ,the amount of sugar used is subject to the nature of the fruit and its sweetness2 but in the case of nearly all tart fruits1 the weight of sugar should equal that of the fruit1 or nearly so4 ,if too much sugar be used1 the flavour is impaired2 while crystallisation will follow very shortly afterwards2 if too little be used1 the jam has to be overcooked in order to be made sufficiently consistent1 and the flavour is once more impaired by protracted evaporation2 finally if the time allowed for cooking be inadequate1 rapid fermentation will be the result4 ,in making jam1 therefore1 the operator should base his measure of sugar upon the nature of the fruit he intends treating4 #biee--,,the ,,cooking1 ,,potting1 ,,and ,,sealing ,,of ,,jams ,the time allowed for cooking any jam whatsoever can only be approximately decided1 and it is a gross mistake to suppose the case otherwise1 since the matter is wholly dependent upon the intensity of the fire1 and the resulting speed of the evaporation of the vegetable moisture4 ,theoretically1 a jam is all the better for having been cooked quickly1 seeing that it may thus more easily preserve its colour and flavour4 ,for all that1 unless great care and attention be exercised1 a whole-fruit jam ought not to be made on a too violent fire1 lest it burn4 ,conversely1 when jellies are in question1 wherein the juice alone of the fruit is treated1 the fire should be as intense as possible2 in order that the required degree of consistence1 which marks the close of the operation1 may be reached as speedily as possible4 ,the degree of consistence is the same for all jellies1 and may be ascertained thus3 when the steam given off by the preparation loses its density1 and the boiling movement becomes perceptible1 it may be concluded that evaporation has ceased1 and that the real cooking-process1 which is very rapid1 has begun4 ,at this stage frequently take the skimmer out of the saucepan4 ,the jam adhering to it falls off1 at first very quickly2 then1 in a few minutes1 it is seen to accumulate towards the centre of the skimmer and to fall therefrom slowly at lengthy intervals1 in large drops4 ,this stage1 which is indubitably indicative of the cooking being at an end1 is called the 8nappe0 and is equivalent to the large-thread stage in the cooking of sugar2 and1 as soon as it is reached the jam should be taken off the fire4 ,allow it to cool for seven or eight minutes1 and pour it into pots1 which1 if of glass1 should be gradually heated1 lest they crack4 ,the following day1 set a round piece of white paper saturated with rectified glycerine1 on each pot1 and drop these pieces of paper directly upon the jam4 ,rectified glycerine will be found preferable by far to the commonly-used sugared brandy4 ,then close the pots with a double sheet of paper1 fastened on with string1 and place them somewhere in the dry4 #bief--;,,apricot ,,jam ,cut the apricots in two1 and use very ripe fruit1 grown in the open1 if possible4 ,break the stones1 skin the almonds1 and cut them in two4 ,allow three-quarters lb4 of loaf-sugar per lb4 of fruit4 ,put this sugar in a preserving pan with one-third pint of water per two lbs4 of sugar1 and1 when the latter is dissolved1 boil for a few minutes1 carefully skimming the while4 ,add the apricots1 set the whole to cook on a moderate fire1 and stir incessantly1 especially towards the end1 when the jam is more particularly prone to burn on the bottom of the saucepan4 ,take the jam off the fire as soon as it reaches the 8nappe0 stage1 as explained above1 and mix the almonds with the jam4 #bieg--;,,cherry ,,jam ,stone the cherries1 and allow one and a half lbs4 of loaf-sugar per two lbs4 of the fruit2 taking care to have equal weights of sugar and fruit if the latter be not over sweet4 ,put the sugar in the preserving pan2 moisten it with water that it may dissolve1 and boil it for five minutes1 skimming carefully the while4 ,add the cherries and a half-pint of red-currant juice1 and cook over a fierce fire until the 8nappe0 stage is reached4 ,remarks3--7#a7 ,the addition of red-currant juice is advocated for this jam1 seeing that by ensuring the proper consistence it obviates prolonged cooking2 and1 as ,i have already pointed out1 red fruit is all the better1 and preserves a more perfect colour1 when it is cooked rapidly4 7#b7 ,when the fruit begins to boil1 carefully skim it1 otherwise the scum hardens1 and not only spoils the jam but often sets it fermenting4 #bieh--,,strawberry ,,jam ,this is one of the most difficult jams to make4 ,there are several ways of preparing it1 and the one ,i give strikes me as the quickest and simplest4 ,clean the fruit1 which should be just ripe4 ,only wash it when absolutely necessary1 as1 for instance1 when mould has stuck to it4 ,allow twelve oz4 of sugar per lb4 of fruit4 ,put this sugar in a preserving pan1 sprinkle it with water that it may dissolve1 and cook it to the large-ball stage 7see ,no4 #bcdd71 taking care to skim thoroughly when boiling begins4 ,throw the strawberries into the sugar1 and set the preserving pan on the side of the fire for seven or eight minutes2 that is to say1 until the moisture of the fruit has dissolved the sugar to a syrup4 ,return the saucepan to a fierce fire1 and cook the strawberries for ten or twelve minutes1 remembering to carefully remove the scum that forms4 ,then withdraw the strawberries by means of a slice and drain them in a basin4 ,continue cooking the syrup rapidly1 until the 8nappe0 stage shows signs of appearing1 then return the strawberries for five minutes2 that is to say1 until the 8nappe0 stage is completely reached4 ,fill the pots1 little by little1 that the strawberries may be well distributed in them and not rise in a mass to the top1 as often happens when the receptacles are filled too quickly4 #biei--,,orange ,,marmalade ,select some oranges about equal in size1 of a good colour1 free from blemishes1 and with thick and soft rinds4 ,the latter consideration is important1 seeing that the parboiling operation is effected more perfectly when the rinds are thick and supple4 ,prick them somewhat deeply with a small1 pointed stick 7in order to precipitate the cooking process71 and throw them into a preserving pan of boiling water4 ,boil for thirty minutes2 drain the oranges1 cool them1 and put them under a running tap for twelve hours1 or more if possible2 or soak them in constantly changed1 cold water for twenty hours4 ,the object of this operation is to soften the rinds and extract their bitterness4 ,this done1 drain the oranges2 quarter them1 remove their pips and filaments1 and rub them through a coarse sieve4 ,take the same weight of sugar as of orange pure4 ,melt the former in the preserving pan1 and boil it for five or six minutes1 skimming carefully the while4 ,then add the orange pure1 and one-quarter pint of good apple juice per lb4 of the former4 ,during the first stage of the cooking process1 skim with great care1 and during the second stage1 stir almost incessantly until the 8nappe0 stage is reached4 #bifj--,,plum ,,jam ,allow twelve oz4 of loaf-sugar per lb4 of stoned plums4 ,dissolve the sugar2 skim1 set it to boil for seven or eight minutes1 and proceed for the cooking as directed under apricot jam4 ,remarks3--7#a7 ,it is a mistake to let the plums macerate in the sugar for some hours previously1 for the acid they contain causes them to blacken1 and the colour of the jam is thus spoiled4 7#b7 ,in order to have greengage jam of a fine1 green colour1 do not cook more than from six to eight lbs4 of it at a time1 and cook that quantity as quickly as possible4 #bifa--,,rhubarb ,,jam ,rhubarb jam is one of the most difficult and tedious to make owing 7#a7 to the abundant moisture contained by the vegetable2 7#b7 to its proneness to burn on the bottom of the saucepan1 especially towards the close of the cooking process4 ,if it be desired very green1 select suitable natural rhubarb2 if it be desired pink1 only take the central stalks which are bordered with red1 or use forced rhubarb4 ,in any case1 it is best not to make more than five or six lbs4 at once4 ,suppress the ends of the stalks1 cut what remains into pieces2 by means of a small knife1 scrape off the adhering skin and cut the stalks into three-inch lengths4 ,allow thirteen oz4 of loaf-sugar per lb4 of rhubarb4 ,dissolve the former1 boil it for seven or eight minutes and then throw the rhubarb into it4 ,cover the preserving pan and1 put it on the side of the stove for about twelve minutes that the fibres of the rhubarb may be disaggregated1 and at the end of that time become like vermicelli4 ,then set the saucepan upon a fierce fire1 and stir constantly until the preparation reaches the 8nappe0 stage1 whereupon the jam is finished4 #bifb--,,tomato ,,jam ,there are also several ways of making this jam1 of which the following seems the most expeditious3 ,the first fact that should be grasped is that the amount of pulp that can be used represents about one-fifth of the tomato1 and this itself depends upon the kind of tomato used1 and whether it be just ripe1 nearly so1 or very ripe4 ,in order to obtain one lb4 of pulp1 therefore1 five lbs4 of tomatoes should be used1 or thereabouts4 ,finely slice the tomatoes1 and rub them through a sieve4 ,put the juice and the pure into the jam-saucepan1 and boil for five minutes1 stirring the while4 ,this done1 pour the whole into a napkin1 stretched between the four legs of an overturned stool1 as for straining a jelly2 and let it drain thoroughly4 ,at the end of the operation1 therefore1 all that remains on the napkin is the mere vegetable pulp1 freed of all moisture4 ,allow the same weight of sugar as of pulp4 ,put the former into the jam-saucepan1 together with a small glassful of water2 let it dissolve1 and cook it to the small-ball stage 7see the cooking of sugar72 taking care to skim it well as soon as it begins to boil4 ,a stick of vanilla may be put with the sugar before boiling it2 or the jam may be flavoured with a good tablespoonful of vanilla sugar when it is taken off the fire2 in any case1 the jam ought to be flavoured with vanilla4 ,when the sugar has reached the small-ball stage1 add the tomato pulp to it1 and one-fourth pint of red-currant juice per lb4 of pulp4 ,owing to the fact that tomato pulp of itself has no cohesive properties the mixing of red-currant juice with it is essential4 ,set the preserving pan upon a fierce fire1 stirring incessantly the while1 until the 8nappe0 stage is reached2 then let the jam cook for a few more minutes4 #bifc--;,,black-,,currant ,,jelly ,take some very ripe black-currants3 clean them2 put them into the preserving-pan with half a glassful of water per two lbs4 of fruit1 and let them boil4 ,while this preparatory operation is in progress1 the skins of the currants burst1 and their juice flows into the pan4 ,at this stage1 transfer the fruit to a sieve lying on a bowl--a much simpler method than crushing and pressing them in a twisted towel4 ,allow as many lbs4 of sugar as there are quarts of juice2 put this sugar into the preserving-pan2 dissolve it1 and cook it to the small-ball stage2 thoroughly skimming the while4 ,add the black-currant juice1 combined per quart with half pint of white-currant juice4 ,move the utensil to the side of the stove for a few minutes1 that the sugar may dissolve1 and then cook the jelly on a fierce fire1 carefully skimming the while1 until the 8nappe0 stage is almost reached4 ,remarks3 ,the object of adding the white-currant jelly is to modify the blackness of pure black-currant jelly4 #bifd--,,quince ,,jelly ,select very ripe fruit2 cut it into slices2 peel and pip these1 and throw them into a basin of fresh water4 ,then put them into a preserving-pan with three and a half pints of water per lb4 of quinces1 and cook them without touching them4 ,this done1 transfer them to a sieve1 and let them drain4 ,return the juice to the pan1 together with twelve oz4 of loaf-sugar per lb42 dissolve the sugar2 and set the whole to cook on a fierce fire1 meanwhile skimming with care1 until the 8nappe0 stage is almost reached4 ,as soon as the jelly is cooked1 strain it through a piece of muslin stretched over a basin2 and by this means1 a perfectly clear jelly will be obtained4 #bife--,,red-,,currant ,,jelly 7,method ,a7 ,take some red and white currants1 in the proportion of two-thirds of the former to one-third of the latter1 and combine with them1 per two lbs41 three oz4 of raspberries4 ,crush the three products together in a basin1 and then press them in small quantities at a time1 in a strong towel1 in order to extract their juice4 ,put the juice in the preserving-pan1 together with eight oz4 of loaf-sugar per pint4 ,thoroughly dissolve the sugar1 and set the whole to cook over a very fierce fire2 meanwhile skimming carefully--more particularly at first1 until the 8nappe0 stage is reached4 ,n4,b4--,the yield of juice from red-currants equals about two-thirds or three-fourths the weight of the raw fruit4 #biff--,,red-,,currant ,,jelly 7,method ,b7 ,take the same quantities of white and red currants1 and of raspberries1 as above4 ,carefully clean the fruit2 wash it in cold water1 and put it into the preserving-pan1 with one wineglassful of water per lb4 ,cook the whole gently on the side of the stove for ten or twelve minutes2 transfer the fruit to a sieve1 lying on a basin1 and let it drain4 ,put the juice into the preserving-pan1 with twelve oz4 of loaf-sugar per lb41 and proceed with the cooking as before4 #bifg--,,red-,,currant ,,jelly 7,method ,c7 ,take the same quantities as above of white-currants1 red-currants1 and raspberries4 ,remove the currants from their stalks by means of a fork1 and collect them in a basin2 clean the raspberries1 and allow twelve oz4 of loaf-sugar per lb4 of the fruit4 ,dissolve the sugar in the preserving-pan with a little water and cook it to the small-ball stage2 meanwhile skimming carefully4 ,throw the currants and the raspberries into it2 put the pan on the side of the fire for seven or eight minutes1 that the juice may exude from the fruit2 and then cook on a fierce fire1 skimming very carefully the while1 until the 8nappe0 stage is reached4 #bifh--,,white-,,currant ,,jelly ,this is made from fresh1 very ripe white-currants and two oz4 of raspberries per lb4 of the latter4 ,any one of the three methods given above may be followed in its preparation1 although ,method ,c will be found to yield the clearest jelly4 #bifi--,,red-,,currant ,,jelly1 ,,prepared ,,cold ,prepare the juice as directed under ,no4 #bife4 ,add to it one lb4 of icing-sugar per quart1 and keep the whole in the cool for two or three hours1 taking care to stir it frequently with a silver spoon in order to dissolve the sugar4 ,fill the pots and keep them uncovered for two or three days4 ,this done1 cover them in the usual way1 and set them in the sun for two or three hours per day for two days4 ,this jelly is as fragile as it is delicate1 and should be kept in the dry4 #bigj--,,orange ,,jelly ,in order to make one quart of orange jelly1 take twelve oranges1 each weighing about five oz42 one-third pint of good apple juice1 one lb4 of loaf-sugar1 and a tablespoonful of grated orange sugar4 ,the latter is obtained by rubbing the rinds of the oranges with loaf-sugar1 and then grating the sugar so coloured and flavoured with a hard knife4 ,if the jelly be desired garnished1 insert a fair-sized1 candied orange-rind cut into small strips4 ,preparation3--,thoroughly press the oranges and filter the juice2 prepare the apple juice1 and set the sugar to dissolve with a few drops of water4 ,add the orange and apple juice to the sugar1 and cook the jelly like the preceding ones4 ,leave it to cool for ten minutes2 mix with it the orange sugar and the candied rind1 and pour it into pots4 #biga--;,,apple ,,jelly ,proceed exactly as for quince jelly1 and strain the apple juice without pressing the fruit4 ,do not cook the latter over much1 lest the juice becomes mixed with pulp4 ,nevertheless1 this should be very carefully poured away2 for1 in spite of the greatest care1 there is always a certain amount of deposit4 ,put the juice into the preserving pan1 with thirteen oz4 of loaf-sugar and one-third of a stick of vanilla per quart4 ,cook1 and strain through muslin1 as in the case of quince jelly4 #bigb--,,tomato ,,jelly 7#ast ,method7 ,prepare the tomatoes as directed under ,no4 #bifb4 ,per lb4 of drained juice allow one good pint of apple jelly1 twenty oz4 of sugar1 and a large vanilla stick4 ,put into the preserving-pan the sugar1 the apple jelly1 and the vanilla-flavoured tomato juice1 and put the utensil on the side of the fire for five minutes4 ,this done1 set the whole to cook on a fierce fire1 until the 8nappe0 stage is reached4 #bigc--,,tomato ,,jelly 7#bnd ,method7 ,take the same amount of juice as in the preceding case4 ,use red-currant jelly instead of apple jelly1 and prepare the former from red and white currants in the proportion of one-third of the former to two-thirds of the latter4 ,use the same amount of vanilla as above4 ,put the latter into the preserving-pan2 dissolve it with a little water2 add the vanilla1 and cook it to the small-crack stage2 remembering to skin carefully at the start4 ,add the tomato pulp and the red-currant jelly to the cooked sugar2 put the whole on the side of the stove for a moment in order to reduce the sugar2 and then proceed with the cooking on a very fierce fire until the 8nappe0 stage is reached4 ,,menus ,,de ,,dejeuners4 ,concombre marin aux piments-doux4 ,duchesse au ,caviar4 ufs frits4 ,pieds de mouton poulette4 ,poulet ,bonne femme4 ,pt de foie gras4 ,pain grill trs chaud4 ,asperges l'huile4 ,pche ,cardinal4 ,ptisserie4 ,hors-d'uvres4 ufs ,cocotte4 ,sole grille ,diable4 ,faisan pol au ,cleri4 ,parfait de foie gras4 ,salade ,rachel4 ,souffl au ,chocolat4 ,tartelette aux fruits4 ,kilkis4 ,olives de ,lucques4 ,crevettes roses4 ,truite au bleu4 ,agneau de lait ,boulangre4 ,terrine de ,canard ,rouennais4 ,curs de ,romaine4 ,asperges vertes4 ,mousse la ,fraise4 ,mille-feuilles4 ,hors-d'uvre4 ,merlan l'anglaise4 ,fricasse de poulet l'ancienne4 ,selle d',agneau la ,broche4 ,petits pois ,franaise4 ,souffl au ,kirsch4 ,fromage la ,crme4 ,confiture de groseille de ,bar-le-,duc4 ,figues nouvelles glaces4 ,olives farcies4 ,omelette aux fonds d',artichauts4 ,langoustine ,ravigote4 ,queue de boeuf en ,daube4 ,cardons au parmesan4 ,alouette la casserole4 ,salade ,lorette4 ,fraises et pches au ,maraschino4 ,ptisserie4 ,fenouil la ,grecque4 ,salade de ,salicoque4 ,turbotin au vin rouge4 ,pilau aux ris d',agneau4 ,caneton nouveau aux petits pois4 ,mousse de jambon la gele4 ,salade d'asperges4 ,coupe d',antigny4 ,fruits4 ,,menus ,,de ,,dejeuners4 ,anguille fume de ,kiel4 ,cerneaux au verjus4 ufs brouilles aux truffes4 ,homard ,amricaine4 ,poulet pol ,mnagre4 ,selle de ,pr-sal4 ,petits pois au laitues4 ,ris ,impratrice4 ,sabls ,viennois4 ,artichauts la ,grecque4 ,sardines au ,currie4 ,truite la ,meunire4 ,pudding de ,bcassine aux truffes4 ,selle d',agneau de lait4 ,haricots verts l'anglaise1 ,pommes ,anna4 ,souffl aux crevisses la ,florentine4 ,crpes ,suzette4 ,fruits4 ,colchester ,natives4 ufs frits4 ,merlan sur le plat4 ,noisette d',agneau ,rachel4 ,pommes paille4 ,perdreau la ,broche4 ,salade de cleri aux truffes4 ,bavarois au ,chocolat4 ,petits ,conds4 ,fruits4 ,cantaloup rafrachi4 ,matelote de ,sole4 ,risotto de ,volaille4 ,rble de livre la crme4 ,pure de marrons4 ,aspic de homard4 ,salade de lgumes4 ,poire au vin rouge4 ,ptisserie4 ,anchois de ,collioure4 ,tomates marines4 ufs la ,reine4 ,whitebait ,diabls4 ,tournedos ,barnaise4 ,pommes souffles4 ,faisan ,casserole4 ,salade d',endives4 ,pt de foie gras4 ,charlotte de pommes4 ,crme ,chantilly4 ,hors-d'uvres4 ,moules la ,marinire4 ,ctelette d',agneau grille4 ,pure de pommes de terre4 ,perdreau ,prigourdine4 ,salade de ,cleri4 ,souffl au ,paprika4 ,mont ,blanc aux marrons4 ,ptisserie ,parisienne4 ,,menu4 ,hors-d'uvre4 ,melon ,cantaloup4 ,tortue ,claire4 ,germiny4 ,consomm ,madrilne4 ,truite d'cosse au ,vin du ,rhin4 ,mignonnettes de ,sole4 ,poularde ,souffl au ,paprika ,rose4 ,concombres au ,velout4 ,selle d',agneau ,rtie ou ,selle de ,chevreuil la ,bohmienne4 ,suprmes d'crevisses ,moscovite4 ,neige au ,clicquot4 ,cailles escortes d',ortolans4 ,salade de ,curs de ,romaine4 ,jambon de ,prague sous la ,cendre4 ,souffl d',asperges ,rothschild4 ,biscuit ,glac l',orientale4 ,mille-,feuilles1 ,petit-,duc4 ,diablotins4 ,pches1 ,nectarines et ,raisin ,muscat4 ,,vins4 ,sandringham ,pale ,vino de ,pasto4 ,josefhofer ,auslese #aijj4 ,chteau-,mouton ,rothschild1 ,grand ,vin #ahgh4 ,pommery et ,greno1 ,vin ,nature #ahhi4 ,bouquet et fils1 ,house of ,commons ,cuve #ahib4 ,dow's ,port #ahhg4 ,chteau-,yquem de ,lur-,saluces #ahhd4 ,grande ,fine ,champagne4 ,grandes ,liqueurs4 ,caf ,double4 #bith ,june1 #aijf4 ,,menu4 ,hors-d'uvre ,sudoise4 ,consomm glac4 ,tortue ,claire4 ,suprmes de ,sole au vin du ,rhin4 ,selle de ,pr-sal aux ,laitues la ,grecque4 ,petits ,pois la ,bourgeoise4 ,poularde au ,paprika ,rose4 ,cailles aux ,raisins4 ,curs de ,romaines4 ,asperges ,mousselines4 crevisses la ,moscovite4 ,souffl ,surprise4 ,mille-,feuilles1 ,petit-,duc1 ,friandises4 ,pches1 ,nectarines1 ,ananas1 ,muscat4 ,,vins4 #ahig ,eitelsbacher4 #ahhh ,chteau-,fourteau4 #ahic ,kiedricher ,berg ,auslese4 #ahgh ,chteau-,rauzan ,sgala4 ,veuve ,clicquot-,ponsardin1 rose4 #aijj ,heidsieck et ,cie4 ,la ,grande ,marque de l',empereur4 #ahth ,june1 #aijf4 ,menu of ,dinner served on board the ,amerika1 under the direction of ,a4 ,escoffier1 on the occasion of the visit of ,his ,majesty ,william ,,ii41 ,emperor of ,germany4 ,,menu4 ,hors d'uvre ,moscovite4 ,tortue claire4 ,germiny4 ,truite au ,chambertin4 ,mignonettes de ,sole4 ,whitebait ,diabls4 ,cailles la ,turque4 ,baron d'agneau de lait ,soubise4 ,petits pois l',anglaise4 ,pommes ,byron4 ,suprmes de ,volaille ,jeannette4 ,nageoires de ,tortue la ,maryland4 ,sorbet fleur de ,pcher4 ,caneton de ,rouen l'orange4 ,jambon de ,prague sous la cendre4 ,fves de ,marais4 ,asperges d',argenteuil4 ,biscuit glac pralin4 ,feuillantine4 ufs de pluvier en ,aspic4 ,diablotins4 ,fraises ,chantilly4 #bdth ,may1 #aije ,,menu4 ,hors-d'uvre4 ,consomm ,leopold4 ,bisque d'crevisses4 ,turbotin au ,volnay4 ,whitebait ,diabl4 ,poularde la ,diva4 ,concombres au beurre4 ,selle d'agneau ,portugaise4 ,haricots verts l',anglaise4 ,faisan ,prigourdine4 ,salade d',endives4 ,pt de foie gras4 ,biscuit glac aux marrons4 ,savarin aux fruits4 ,friandises4 #bcrd ,november1 #aije4 ,,menu4 ,frivolits ,orientales4 ,cantaloup au ,maraschino4 ,figues ,fraches4 ,gele aux ,paillettes dores4 ,consomm aux ,nids d',hirondelles4 ,velout au ,bl ,vert4 ,sterlets du ,volga la ,livonienne4 ,nonats de la ,mditerrane au ,fenouil4 ,chapon fin la ,mode du ,couven4 ,mousse de ,mai4 ,jeune ,venaison la ,chtelaine4 ,petites ,mascottes ,printanire4 ,sylphides ,roses4 ,fleurs de ,pcher4 ,cailles escortes d',ortolans ,ste4 ,alliance4 ,curs de ,romaine aux ,pommes d',amour4 ,asperges de ,france au ,beurre d',isigny4 ,suprmes d'crevisses au ,champagne4 ,belle de ,nuit4 ,bndictines--,mignardises4 ,hutres ,perlires en ,surprise4 ,fruits de ,serre ,chaude4 ,caf ,turc4 ,vins du ,rhin4 ,grands ,crus de ,france4 ,grandes ,liqueurs4 ,may1 #aijf ,,menu4 ,caviar frais--ufs de pluvier4 ,melon4 ,tortue claire4 ,rossolnick4 ,truite au ,chambertin4 ,laitances ,meunire4 ,poularde ,souffle la ,catalane4 ,morilles la crme4 ,selle d',agneau de ,galles aux laitues4 ,petits pois l',anglaise4 ,pommes ,nana4 ,suprme d'crevisses ,moscovite4 ,punch la ,mandarine4 ,caneton de ,rouen la ,rouennaise4 ,curs de ,romaine4 ,asperges de ,france4 ,biscuit glac aux violettes4 ,friandises4 ,barquettes l'cossaise4 ,fraises4 ,pches de ,serre4 #abth ,april1 #aije4 ,,menu4 ufs de pluvier4 ,caviar frais4 ,consomm ,henri ,,iv4 ,bisque d'crevisses4 ,truite au ,chambertin4 ,laitances ,meunire4 ,filet de poulet au beurre noisette4 ,petits pois l',anglaise4 ,selle de jeune ,chevreuil aux cerises4 ,terrine de ,cailles la ,richelieu4 ,punch glac4 ,caneton de ,rouen au sang4 ,salade ,royale4 ,asperges ,sauce ,mousseline4 ,souffl au ,parmesan la ,florentine4 ,bombe ,algsiras4 ,biscuit ,gnoise4 ,fraises ,chantilly4 #aath ,may1 #aije4 ,,menu4 ,truite ,froide ,amiral ,caillard4 ,filet de ,sole la ,massna4 ,mayonnaise de ,homard4 ,baron de ,buf d'cosse4 ,buf press ,parlement4 ,jambon d',york la ,gele4 ,chaud-froid de ,caille la ,loubet4 ,poularde douard ,,vii4 ,ctelette d',agneau ,maintenon4 ,salade la ,parisienne4 ,cur de ,laitue4 ,macdoine de ,fruits au ,champagne4 ,meringue ,chantilly4 ,pches ,cardinal4 ,ptisserie ,franaise4 ,souffl ,glac ,fraternel4 ,dessert4 ,caf4 ,westminster ,hall1 #abth ,august1 #aije4 ,menu of the ,luncheon offered by the ,members of both ,houses of ,parliament1 to ,admiral ,caillard and his ,officers1 on the occasion of the visit of the ,french ,fleet to ,portsmouth in ,august1 #aije4 ,,menu4 ,caviar ,blinis4 ,royal ,natives4 ,velout aux petits pois frais4 ,filets de ,sole ,marie ,stuart4 ,barquettes de ,laitances ,florentine4 ,suprme de poulet au beurre noisette4 ,curs d',artichauts au velout4 ,selle de ,chevreuil ,grand ,veneur4 ,mousse d'crevisse au ,champagne4 ,punch ,napolitain4 ,faisan truff--,brochette d',ortolans4 ,salade ,lorette4 ,asperges vertes4 ,parfait de foie gras4 ,biscuit glac l',orientale4 ,mignardises4 ,diablotins4 ,pches de ,montreuil4 ,raisin ,muscat4 #eth ,october1 #aije4 ,,menu4 ,hors-d'uvre ,moscovite4 ,melon ,cantaloup--,figues fraches4 ,gele ,madrilne en tasse4 ,tortue claire4 ,truite ,rgina4 ,mignonnettes de ,sole4 ,ctelettes d'agneau de lait ,marchale4 ,petits pois l',anglaise4 ,jambon de ,prague sous la cendre4 ,crme de ,champignons4 ,poularde ,sudoise4 ,punch ,sicilien4 ,caille au ,muscat4 ,brochette d',ortolans4 ,salade d',asperges la ,toulousaine4 ,mousseline d'crevisses4 ,souffl ,hlne4 ,gteau ,manqu4 ,pches4 ,nectarines4 #bith ,june1 #aijf4 ,,menu4 ,melon ,cantaloup4 ,tortue claire4 ,crme ,marie ,louise4 ,truite de ,rivire au bleu4 ,ctelettes de ,volaille douard ,,vii4 ,selle de ,chevreuil ,grand ,veneur4 ,pommes en ,croquettes4 ,haricots ,verts4 ,cailles escortes d',ortolans4 ,salade de ,curs de ,romaine4 ,mousse d'crevisse ,moscovite4 ,pches ,melba4 ,friandises4 ,souffl au ,parmesan4 #bfth ,july1 #aijf4 ,,menu4 ,melon ,cantaloup4 ,caviar4 ,tortue ,claire4 ,consomm froid en gele4 ,truite au ,champagne4 ,ctelettes d'agneau de lait ,marchale4 ,concombres au velout4 ,jambon de ,prague sous la cendre4 ,petits pois la ,franaise4 ,poularde ,nva4 ,poulet ,rose ,marie4 ,caille au raisin4 ,curs de ,romaine4 ,asperges d',argenteuil4 ,souffl au ,parmesan4 ,pches et fraises ,melba4 ,friandises4 #bnd ,june1 #aije4 ,,menu4 ,caviar de la ,nva--,blinis4 ,royal ,natives4 ,tortue claire4 ,stchi la ,russe4 ,suprme de sole au ,chteau ,yquem4 ,caille au nid4 ,selle de ,chzelles la ,broche4 ,pure de ,cleri4 ,bcasse au fumet4 ,salade ,lorette4 ,asperges vertes4 ,parfait de foie gras au ,clicquot4 ,souffl ,rothschild4 ,biscuit glac aux perles des ,alpes4 ,corbeille de fruits4 #ast ,november1 #aije4 ,,menu4 ,hors-d'uvre ,moscovite4 ,royal ,natives4 ,tortue claire4 ,crme d'asperges4 ,saumon au ,coulis d'crevisse4 ,whitebait diabls4 ,poularde la ,pimontaise4 ,cpes ,rissols4 ,baron d'agneau de lait4 ,haricots verts nouveaux l',anglaise4 ,pommes ,noisette4 ,mandarines givres4 ,bcasse au ,chambertin4 ,salade d',endive au ,cleri4 ,jambon sous la cendre4 ,fves de marais4 ,bombe ,nro4 ,savarin au ,kirsch4 ,barquette ,vendme4 ,pches et fraises4 #bjth ,february1 #aijf4 ,,menu4 ,caviar--,blinis4 ,tortue claire--,velout ,marie-,louise4 ,turbotin au ,chambertin4 ,suprme de poulet aux truffes fraches4 ,fonds d'artichauts au velout4 ,selle d'agneau de ,galles4 ,haricots verts l',anglaise4 ,tomate au gratin4 ,mousse d'crevisse4 ,bcassine rose--,ortolans des ,chasseurs4 ,salade ,impriale4 ,asperges de ,france4 ,parfait de foie gras4 ,souffl en surprise4 ,corbeille de fruits4 #bast ,november1 #aije4 ,,menu4 ,hors-d'uvre ,moscovite4 ,royal ,natives4 ,consomm ,henri ,,iv4--,velout ,rachel4 ,turbotin ,newburg4 ,mignonnette de ,sole au paprika4 ,timbale de ,caille ,prigourdine4 ,pure de ,cleri4 ,selle d'agneau de ,behague4 ,petits pois l',anglaise4 ,pommes noisette4 ,suprme de poulet ,rose de ,mai4 ,neige au ,clicquot4 ,perdreau et ,grouse la ,broche4 ,curs de laitues aux fines herbes4 ,asperges vertes4 ,parfait de foie gras4 ,bombe ,ste4 ,alliance4 ,biscuit ,mousseline l',orange4 ,barquette ,vendme4 ,fruits4 #eth ,october1 #aijf4 ,,menu4 ,melon au ,porto4 ,tortue claire4 ,velout aux ,pommes d',amour4 ,filets de ,sole au ,chteau ,yquem4 ,cassolette d'crevisses4 ,caille ,judic4 ,baron d'agneau de lait la ,menthe4 ,petits pois ,franaise4 ,poularde ,rose ,marie4 ,sorbet au ,clicquot4 ,caneton de ,rouen la ,presse4 ,salade d',orange4 ,asperges ,anglaises4 ,souffl glac aux ,pches4 ,pain de ,gnes4 ,barquette ,vendme4 ,corbeille de ,fruits4 #ajth ,june1 #aije ,,menu4 ,hors-d'uvre ,moscovite4 ,consomm ,henri ,,iv4 ,bisque d'crevisses4 ,truite saumone ,livonienne4 ,whitebait4 ,timbale de ,cailles la ,royale4 ,baron d'agneau de lait ,mireille4 ,haricots verts l',anglaise4 ,suprme de volaille l',ancienne4 ,caneton de ,rouen au sang4 ,curs de ,romaine4 ,asperges d',argenteuil4 ,bombe ,orientale4 ,biscuit ,mousseline4 ,diablotins la ,moelle4 ,fraises au ,porto4 ,crme ,chantilly4 #bjth ,may1 #aijf4 ,,menu4 ,frivolit ,moscovite4 ,consomm la moelle d'esturgeon4 ,velout aux nids d'hirondelle4 ,sylphide la crme de piment4 ,cailles poches aux perles noires4 ,julienne de ,cleri4 ,cochon de lait ,st4 ,antoine4 ,pommes aigrelettes la gele de groseille4 ,bcasse au feu d',enfer4 ,curs de ,romaine aux pommes d'amour4 ,asperges de ,provence4 ,suprme de foie gras au vin de ,moselle4 ,belles de ,nuit4 ,diablotins roses4 ,mignardises4 #bast ,october1 #aijf4 ,,menu4 ,caviar--ufs de pluvier4 ,melon4 ,tortue claire--,velout ,marie ,louise4 ,timbale de homard ,amricaine4 ,poularde ,favorite4 ,concombres la crme4 ,jambon de ,prague la ,metternich4 ,petits pois aux laitues braises4 ,suprme de ,caneton la ,viennoise4 ,neige au ,clicquot4 ,caille ,alexandra4 ,salade ,impriale4 ,asperges d',argenteuil4 ,souffl au ,parmesan la ,florentine4 ,biscuit glac pralin4 ,mille-feuilles au chocolat4 ,fraises lizabeth--,mignardises4 #aeth ,april1 #aije4 ,,menu4 ,melon ,cantaloup4 ,bortsch4 ,velout ,royale4 ,timbale de ,sole ,newburg4 ,caille ,judic4 ,riz la ,grecque4 ,selle d'agneau ,portugaise4 ,haricots verts l',anglaise4 ,suprme de volaille glac au ,paprika4 ,punch l'orange4 ,caneton ,bigarade4 ,cur de ,laitue aux ufs4 ,asperges ,milanaise4 ,souffl ,lrina4 ,bombe ,alexandra4 ,biscuit ,mousseline4 ,fruits4 #eth ,june1 #aije ,,menu4 ,hors-d'uvre la ,russe4 ,tortue claire--,crme de concombre4 ,saumon ,vronique4 ,whitebait4 ,caneton de ,rouen ,vendme4 ,selle d'agneau de lait4 ,petits pois frais--,pommes nouvelles4 ,caille aux feuilles de vigne4 ,salade4 ,sorbet ,pluie d'or4 ,jambon de ,prague au ,madre4 ,souffl d'pinard4 ,asperges d',argenteuil4 ufs de pluvier en gele4 ,omelette ,surprise4 ,mousse d'crevisse4 ,fraises ,chantilly4 ,friandises4 #crd ,may1 #aije4 ,,menu4 ,caviar ,blinis4 ,tortue claire4 ,velout ,dame ,blanche4 ,filet de ,sole ,alice4 ,caille poche au ,vin du ,rhin4 ,nouilles l',alsacienne4 ,selle de ,chevreuil aux cerises4 ,pure de ,marrons4 ,bcassine rtie4 ,salade4 ,asperges vertes4 ,poire ,melba4 ,biscuit ,mousseline au chocolat4 ,fruits4 #beth ,october1 #aije4 ,,menu4 ,hors-d'uvre ,moscovite4 ,caviar de ,sterlet--,blinis4 ,tortue verte4 ,consomm aux nids d'hirondelle4 ,truite saumone au ,vin du ,rhin4 ,barquette de ,laitance au ,paprika4 ,poularde royale4 ,timbale de ,truffes ,rossini4 ,selle d'agneau de lait ,soubise4 ,petits pois nouveaux l',anglaise4 ,pommes ,byron4 ,souffl d'crevisse l',orientale4 ,mandarines givres4 ,bcassine la broche4 ,cur de ,romaine4 ,asperges d',argenteuil4 ,pche au ,kirsch4 ,biscuit glac aux ,violettes4 ,mignardises--,marrons vanills4 ,diablotins--,fraises--,raisins4 ,,menu4 ,melon ,cantaloup4 ,tortue claire4 ,consomm froid en gele4 ,mousseline de ,sole aux crevisses ,amricaine4 ,filet de poulet au beurre noisette4 ,concombre au velout4 ,jambon de ,prague sous la cendre4 ,mas la crme4 ,terrine de ,canard ,rouennaise4 ,caille aux raisins4 ,salade de ,cur de ,romaine4 ,asperges d',argenteuil4 ,souffl au ,parmesan4 ,pche et fraises ,melba4 ,friandises4 #dth ,june1 #aije4 ,,menu4 ,caviar--,melon4 ,consomm ,alexandra--,velout ,royale4 ,saumoneau poch au ,vin du ,rhin4 ,mignonnette de ,sole au ,paprika4 ,poularde souffle ,alfred de ,rothschild4 ,baron d'agneau de lait persill4 ,petits ,pois nouveaux la ,franaise4 ,mousseline d'crevisses au ,champagne4 ,punch la ,romaine4 ,caneton de ,rouen la ,rouennaise4 ,cur de ,laitue aux ufs4 ,asperges de ,france4 ,pche ,hilda4 ,gteau ,marie ,brizard4 ,barquette de ,laitance ,florentine4 #eth ,may1 #aije4 ,,menu4 ,hors-d'uvres4 ,consomm froid ,napolitaine4 ,rossolnick4 ,truite ,suzanne4 ,baron d'agneau de lait4 ,courgettes au gratin4 ,petits ,pois la ,paysanne4 ,poularde ,rose-,marie4 ,caille aux ,raisins4 ,cur de ,romaine4 ,asperges d',argenteuil4 ,souffl au ,parmesan4 ,pche ,melba4 ,friandises4 #dth ,june1 #aije4 ,,menu4 ,hors-d'uvre4 ,consomm ,rossini4 ,velout d'crevisses4 ,truite froide la ,norvgienne4 ,mignonnettes de ,sole ,murat4 ,ctelette d'agneau de lait ,marchale4 ,concombres la ,crme4 ,jambon de ,prague sous la cendre4 ,souffl d'pinard4 ,caneton ,vendme4 ,poussin en ,casserole4 ,curs de ,romaine aux ,pommes d',amour4 ,asperges ,mousseline4 ,fraises glaces la ,vanille4 ,friandises4 #dth ,june1 #aije4 ,,menu4 ,hors-d'uvre4 ,melon rafrachi4 ,consomm froid ,madrilne4 ,truite ,joinville4 ,poularde douard ,,vii4 ,artichauts farcis4 ,selle de ,chevreuil la ,crme la ,normande4 ,caille en cocotte aux raisins4 ,curs de ,romaine4 ,asperges d',argenteuil4 ,biscuit glac4 ,pches et fraises la ,cardinal4 ,gteau ,bibesco4 ,friandises4 #aith ,may1 #aije4 ,,menu4 ,caviar frais--,melon ,cantaloup4 ,potage ,barnaise4 ,consomm aux nids d'hirondelle4 ,filet de truite au ,chambertin4 ,poularde aux ,perles du ,prigord4 ,nouilles au beurre noisette4 ,mignonnette d'agneau ,clarence4 ,petits pois la ,franaise4 ,suprme d'crevisse4 ,neige au ,champagne4 ,caille escortes d',ortolans4 ,cur de laitue4 ,asperges ,crme d',isigny4 ,pche ,alexandra4 ,parfait aux trois couleurs4 ,mignardises4 ,carlton ,hotel1 #fth ,july1 #aijc4 ,menu served on the occasion of the visit of the ,president of the ,french ,republic to ,london4 ,,menu4 ,melon ,cantaloup la fine ,champagne4 ,caviar4 ,poule au pot ,henri ,,iv4 ,turbotin ,vronique4 ,selle de ,chevreuil la ,crme4 ,bananes au beurre4 ,pommes ,duchesse4 ,poularde ,vendme4 ,salade de laitue4 ,asperges de ,paris4 ,fraises la ,ritz4 ,friandises4 #bast ,may1 #aije4 ,,menu4 ,hors-d'uvre ,moscovite4 ,tortue claire--,okra4 ,truite au ,vin de la ,moselle4 ,mignonnette de ,sole4 ,poularde ,diva4 ,concombres au velout4 ,selle d'agneau ,portugaise4 ,petits ,pois aux laitues4 ,terrine de ,caille la ,richelieu4 ,punch ,rose4 ,caneton de ,rouen la ,rouennaise4 ,cur de ,romaine4 ,asperges ,vertes4 ,bombe ,praline4 ,mille-,feuilles4 ,barquette ,vendme4 ,fruits4 #ajth ,may1 #aije4 ,,menu4 ,melon4 ,consomm ,messaline4 ,sole ,toulousaine4 ,suprme de ,volaille aux fonds d',artichauts4 ,noisettes d',agneau ,fines ,herbes4 ,petits ,pois l',anglaise4 ,pommes ,parisienne4 ,mousse de ,jambon ,moscovite4 ,grouse la ,broche4 ,caille aux feuilles de ,vigne4 ,salade4 ,aubergine au gratin4 ,pches et ,framboises rafrachies4 ,crme ,chantilly4 ,friandises4 ,,menu4 ,caviar4 ,consomm de ,volaille l',ancienne4 ,germiny4 ,suprme de ,sole au ,champagne4 ,laitance ,meunire4 ,filet de ,faisan ,prigourdine4 ,pure de ,cleri4 ,selle d',agneau la ,broche4 ,pommes ,mireille4 ,haricots verts4 ,bcassine ,chasseur4 ,salade ,lorette4 ,asperges1 ,sauce ,hollandaise4 ,poire ,melba4 ,friandises4 ,,menu4 ,caviar--,blinis4 ,consomm ,henri ,,iv4 ,paupiette de ,sole ,newburg4 ,filets de ,poulet aux ,truffes4 ,fonds d',artichauts la ,crme4 ,selle d',agneau de ,lait la ,grecque4 ,bcassine la ,broche4 ,salade ,lorette4 ,asperges vertes4 ,souffl ,rothschild4 ,mandarines ,glaces4 ,friandises4 ,barquette de ,laitance4 ,,menu4 ,caviar--,blinis4 ,bortsch4 ,saumon ,hollandaise4 ,caille la ,grecque4 ,selle de ,chevreuil poivrade4 ,pure de ,marrons4 ,croquette ,duchesse4 ,mousse de ,jambon ,alsacienne4 ,poussin ,prigourdine4 ,salade4 ,asperges vertes4 ,biscuit aux ,violettes4 ,friandises4 ,fraises ,wilhelmina4 ,fruits au ,cap4 ,,menu ,,de ,,noel1 #aijf4 ,frivolits4 ,caviar frais4 ,blinis de ,sarrasin4 ,oursins de la ,mditerrane4 ,consomm aux nids d',hirondelle4 ,velout ,dame ,blanche4 ,sterlet du ,volga la ,moscovite4 ,barquette de ,laitance la ,vnitienne4 ,chapon fin aux ,perles du ,prigord4 ,cardon pineux la ,toulousaine4 ,selle de ,chevreuil aux ,cerises4 ,sylphide d',ortolan ,reine ,alexandra4 ,suprme d'crevisses au ,champagne4 ,mandarines ,givres4 ,terrine de ,caille sous la ,cendre aux ,raisins4 ,bcassine rose au feu de sarments4 ,salade ,isabelle4 ,asperges de ,france4 ,dlices de ,foie gras4 ,souffl de ,grenade l',orientale4 ,biscuit glac aux ,violettes4 ,mignardises4 ,fruits de ,serre chaude4 ,grandes ,liqueurs4 ,fine ,champagne #ahcj4 ,,bon ,,voyage4 ,,menu4 ,caviar frais--,blinis4 ,royal ,natives4 ,tortue ,claire4 ,rossolnick4 ,suprme de ,sole ,marie ,stuart4 ,barquette de ,laitance ,meunire4 ,filet de ,poulet au ,beurre ,noisette4 ,cur d'artichaut aux ,truffes4 ,selle de ,veau ,braise4 ,pure de ,chtaignes--,pommes ,nana4 ,mousse d'crevisse au ,champagne4 ,punch ,sicilien4 ,bcassine la ,broche4 ,salade ,lorette4 ,asperges ,vertes4 ,pt de ,foie ,gras4 ,biscuit ,glac aux ,violettes4 ,mille-,feuilles4 ,diablotins4 ,corbeille de ,fruits4 ,,vins4 ,berncastler ,doctor1 #ahic4 ,veuve ,clicquot-,ponsardin1 #ahib4 ,chteau ,mouton-,rothschild4 ,grand ,vin ,mise du ,chteau1 #ahgh4 ,grandes ,liqueurs--,caf4 ,carlton ,hotel and ,restaurant1 ,london1 #aith ,october1 #aije4 ,,new ,,year',s ,,eve ,,dinner4 ,,menu4 ,caviar de ,sterlet4 ,royal ,natives4 ,tortue claire4 ,velout ,rgina4 ,suprme de ,sole ,clarence4 ,poularde ,alexandra4 ,morilles des ,alpes4 ,mignonnette d'agneau l'cossaise4 ,pommes ,parisienne4 ,crme de haricots verts4 ,souffl d'crevisse ,moscovite4 ,mandarines givres4 ,caille aux truffes4 ,salade d',endive et ,cleri4 ,asperges de ,france4 ,parfait de ,foie gras4 ,plum pudding la fine ,champagne4 ,mousse glace ,aurore #aijf4 ,friandises4 ,fruits4 #cast ,december1 #aije4 ,,christmas ,,dinner4 ,,menu4 ,crpe aux ufs de ,sterlet4 ,consomm ,santa-,maria4 ,velout aux ,paillettes dores4 ,paupiette de ,sole sous la cendre4 ,caille l',orientale4 ,jeune ,chevreuil aux ,cerises4 ,crme de ,marrons4 ,suprme de ,foie gras au ,champagne4 ,neige aux ,perles des ,alpes4 ,chapon accompagn d',ortolans ,ste4 ,alliance4 ,salade ,nazareth4 ,asperges de ,france4 ,le plum pudding des ,rois ,mages4 ,l'toile au ,berger4 ,bndictines ,blancs4 #beth ,december1 #aije4 ,,garden ,,party4 ,,luncheon4 ,melon ,cantaloup ,glac4 ,consomm froid ,madrilne4 ,consomm de ,volaille chaud4 ,truite d'cosse la ,vnitienne4 uf ,glac au ,jambon4 ,noisette d',agneau l',estragon4 ,petits pois ,bonne ,femme4 ,poulets nouveaux ,mireille4 ,,buffet ,,froid4 ,filet de ,buf ,printanire4 ,chaudfroid de ,caille l',alsacienne4 ,galantine de ,volaille aux ,truffes4 ,suprme de ,caneton aux ,cerises4 ,curs de ,romaine4 ,pche ,melba4 ,glace ,napolitaine4 ,biscuit ,mousseline4 ,petits-,fours4 ,savarin au ,kirsch4 ,panier de ,nectarines1 ,raisin1 ,fraises4 ,,vins4 ,brauneberger1 #aijj4 ,hock ,cup4 ,champagne ,cup4 ,bouquet fils1 extra dry1 #ahib4 ,perrier ,jouet1 extra dry1 #ahih4 ,grande ,fine-,champagne4 ,grandes ,liqueurs4 ,caf ,double4 ,hampton-on-,thames1 #bast ,july1 #aijf4 ,,visite ,,du ,,pr,,sident ,,loubet4 ,,souper donn au ,,carlton ,,hotel ,,restaurant1 le #g ,juillet1 #aijc1 aprs la soire de gala l',opra4 ,consomm en ,tasse4 ,filet de sole ,alexandra4 ,ctelette d'agneau au beurre noisette4 ,petits pois ,anglaise4 ,caille glace la ,toulousaine4 ,suprme de volaille ,jeannette4 ,mousse d'crevisses4 ,salade ,mignonne4 ,pches et ,fraises ,ste4 ,alliance4 ,friandises4 ,,supper ,,menu4 ,velout cossaise4 ,filet de sole ,meunire4 ,ctelette d',agneau ,marchale4 ,pointes d',asperges la ,crme4 ,mignonnette de ,poulet glace au ,paprika4 ,buffet ,froid4 ,salade ,lorette4 ,pche ,melba4 ,friandises4 ,carlton ,hotel1 #aath ,october1 #aijf4 ,,supper ,,menu4 ,caviar frais4 ,royal ,natives4 ,consomm ,madrilne4 ,paupiette de ,sole ,orientale4 ,ctelette de volaille la ,marchale4 ,pointes d'asperges4 ,noisette d'agneau ,rachel4 ,caille au raisin4 ,parfait de foie gras4 ,pche ,alice4 ,friandises4 ,,supper ,,menu4 ,natives4 ,consomm de ,volaille4 ,filet de ,sole ,amricaine4 ,ctelette d'agneau grille4 ,concombres la crme4 ,mousse de ,jambon au blanc de poulet4 ,parfait de foie gras4 ,perdreau ,prigourdine4 ,salade ,rachel4 ,macdoine de fruit glace4 ,friandises4 ,example of a ,fancy ,,supper ,,menu4 ,caviar de ,sterlet4 ,crpes ,moscovite4 ,consomm aux ,pommes d',amour4 ,sylphides la crme d'crevisses4 ,mignonnette de poulet ,petit-,duc4 ,velout ,favori4 ,cailles dodues escortes d',ortolans4 ,nymphes roses--,dsirs de ,mascotte4 ,pointes d',asperges l'huile ,vierge4 ,charmes de ,vnus voils l',orientale4 ,plaisirs des ,dames4 toiles ,filantes--,frivolits4 ,,vins4 ,zeltinger ,schlossberg1 #ahig4 ,bollinger1 ,extra ,dry1 #ahih4 ,carlton ,hotel1 ,saturday1 #fth ,october1 #aijf4 ,,menu4 ,hors-d'uvre ,moscovite4 ,melon ,cantaloup4 ,tortue claire4 ,velout aux ,pommes d',amour4 ,paupiette de sole l',ancienne4 ,timbale de ,ris de ,veau ,toulousaine4 ,poularde ,rose ,marie4 ,selle d',agneau aux laitues la ,grecque4 ,petits pois l',anglaise4 ,punch glac4 ,caille en cocotte4 ,salade ,romaine4 ,asperges d',argenteuil4 ,terrine de ,canard ,rouennaise4 ,bombe ,nro4 ,friandises4 ,diablotins4 ,fruits4 #acth ,june1 #aijf4 ,,menu4 ,hors-d'uvre ,moscovite4 ,melon ,cantaloup4 ,consomm froid ,madrilne4 ,tortue claire4 ,truite d'cosse au ,vin du ,rhin4 ,mignonnette de ,sole4 ,filet de poulet ,alexandra4 ,concombres au ,paprika4 ,selle de ,chevreuil la ,bohmienne4 ,suprme d'crevisse au ,clicquot4 ,neige aux ,perles des ,alpes4 ,caille au raisin4 ,salade d',asperges vertes4 ,aubergine au gratin4 ,biscuit glac ,orientale4 ,marcelin ,anisette4 ,diablotins4 ,corbeille de ,pches et ,nectarines4 #bhth ,june1 #aijf4 ,,menu4 ,hors-d'uvre4 ,hutres au raifort4 ,poutargue de ,gnes4 ,figues fraches4 ,cocky ,leekie4 ,velout aux fleurs de courgette4 ,truite au bleu4 ,nonats de la ,mditerrane au ,fenouil4 ,poularde l',aurore4 ,selle de ,chevreuil la ,bohmienne4 ,pommes aigrelettes la gele de groseille4 ,suprmes d'crevisse au ,champagne4 ,pastque en ,sorbet4 ,perdreau aux raisins4 ,salade ,crole4 ,cur d'artichaut ,petit-,duc4 ,mousse ,favorite4 ,dlices au ,caramel4 ,pches ,rose ,chrie4 ,,menu4 ,hors-d'uvre4 ,caviar frais--,crpe ,moscovite4 ,nymphes roses4 ,consomm de faisan au cleri4 ,bisque d',oursin4 ,mousseline de ,lavaret au ,vin de ,savoie4 ,mignonnette de ,sole au poivre noir4 ,salmi de perdreau l'ancienne mode4 ,selle d'agneau l',orientale4 ,aubergine la ,grecque4 ,crme de piment au blanc de poulet4 ,coupe givre au ,suc de grenade4 ,caille de vigne au vert-jus4 ,salade des ,capucins4 ,souffl de pomme la ,chantilly4 ,parfait glac aux ,avelines4 ,mignardises4 ,paillettes ,diables4 ,corbeille de fruits4 ,,menu4 ,hors-d'uvre ,moscovite4 ,natives4 ,consomm ,marie ,stuart4 ,chicken ,okra4 ,timbale de ,sole ,orientale4 ,poularde ,favorite4 ,concombre au beurre4 ,baron d'agneau de lait4 ,riz la ,grecque4 ,laitues braises4 ,bcasse au fumet4 ,salade d'asperges et d'artichauts4 ,parfait de foie gras4 ,biscuit glac ,alice4 ,mille-feuilles4 ,fruits4 #acth ,december1 #aijf4 ,,menu4 ,hors-d'uvre la ,russe4 ,caviar frais--,blinis4 ,tortue claire4 ,velout de volaille au ,paprika4 ,paupiette de sole au vin de ,moselle4 ,barquette de ,laitance ,florentine4 ,filet de poulet au beurre noisette4 ,riz pilaw aux ,piments verts4 ,selle de ,chevreuil ,bohmienne4 ,pommes aigrelettes aux ,cerises4 ,mousse d'crevisse la ,moscovite4 ,sorbet aux ,perles des ,alpes4 ,suprme de perdreau ,souvaroff4 ,ortolans au ,clicquot4 ,asperges nouvelles4 ,pt de foie gras4 ,bombe ,alaska4 ,mignardises4 ,paillettes ,diables4 ,poires1 ,pches1 ,raisins ,muscat4 #bdth ,september1 #aijf4 ,,menu4 ,frivolits ,moscovite4 ,consomm la moelle d'esturgeon4 ,velout de volaille aux ,pommes d',amour4 ,sylphides la crme d'crevisse4 ,filet de ,perdreau au ,chambertin4 ,pure de marrons4 ,jambon de ,prague au ,paprika rose4 ,souffl aux asperges vertes4 ,caille ,hilda4 ,curs de ,laitues4 ,suprme de foie gras4 ,belles de ,nuit4 ,mignardises4 #gth ,november1 #aijf4 ,,supper ,,menu4 ,frivolit4 ,consomm aux ,pommes d',amour4 ,mousseline de volaille aux nids d'hirondelle4 ,suprme d'crevisse la ,crme de piment4 ,mignonnette de ,poulet ,petit-,duc4 ,nymphes roses4 ,dsirs de ,mascotte4 ,sylphide de jeunes pigeons4 ,ortolans pochs au ,clicquot4 ,truffes sous la cendre4 ,dlices de foie gras au ,vin de ,moselle4 ,asperges l',huile vierge4 ,charmes de ,vnus voils l',orientale4 ,belles de ,nuit4 ,hutres perlires en surprise4 ,les plaisirs de ,dame4 ,friandises4 ,treilles de raisin ,muscat4 ,,christmas ,,dinner4 ,natives4 ,caviar frais4 ,tortue claire4 ,velout de ,poulet au lait d',amande4 ,suprme de ,sole la ,samaritaine4 ,dindonneau du ,prigord4 ,crme de ,marrons4 ,noisettes d'agneau la moelle4 ,pointes d',asperges au beurre4 ,caille au raisin4 ,salade ,nazareth4 ,parfait de foie gras4 ,plum ,pudding aux feux follets4 ,mandarines givres4 ,gteau des ,trois ,rois4 ,friandises4 #bdth ,december1 #aijf4 ,,christmas ,,menu4 ,frivolit4 ,caviar frais--,blinis de ,sarrasin4 ,oursins de la ,mditerrane4 ,natives au ,raifort4 ,les ,dlices de ,st4 ,antoine4 ,tortue ,verte4 ,velout de ,poulet aux nids d'hirondelle4 ,sterlet du ,volga la ,moscovite4 ,barquette de ,laitance la ,vnitienne4 ,chapon fin aux ,perles du ,prigord4 ,cardon pineux la ,toulousaine4 ,selle de ,venaison aux ,cerises4 ,crme de marrons4 ,jeune agneau piqu de sauge la ,provenale4 ,sylphides de ,roitelets4 ,gele de ,pommes d',amour aux crevisses4 ,fine ,champagne #ahbj4 ,mandarines givres4 ,cailles sous la cendre aux raisins4 ,bcassines roses au feu de sarments4 ,salade ,isabelle4 ,asperges de ,france4 ,foie gras poch au ,vin de ,moselle4 ,bche de ,nol en ,surprise4 ,plum ,pudding--,mince ,pie4 ,mignardises aux violettes4 toile du ,berger4 ,fruits de ,serre chaude4 ,caf ,turc4 ,grande ,liqueurs4 ,xmas1 #aijf4 ,,index ,,index ,a4 ,no4 of ,recipe #afeb ,abatis aux ,navets1 #ebb ,abricots4 ,see ,apricots #bdbb ,acacia flower fritters1 #gaf #dic ,agns ,sorel omelet1 #ahf #agfh ,aiguillettes de ,caneton1 l'carlate1 #efb #agee ,aiguillettes de ,rouennais1 la ,bigarade1 #eeh #agef ,aiguillettes de ,rouennais aux ,cerises1 #eeh #ageg ,aiguillettes de ,rouennais aux ,truffes1 #eeh #agbb ,ailerons de ,dindonneau dors la ,pure de ,marrons1 #ede #aehc ,ailerons of chicken1 #ejg #agjc ,ailerons de ,poulet la ,carmlite1 #ecg #agjd ,ailerons de ,poulet ,lady ,wilmer1 #ecg #aba ,aioli sauce1 #dh #aai ,albert sauce1 #dg #hg ,albufra sauce1 #ci #bg ,allemande sauce1 #ba #bjii ,allumettes1 #fgh #cjj ,allumettes1 ,anchovy1 #adb #bgdh ,almond ice cream1 #gij #bche ,almond paste1 #gjc #bchf ,almond paste1 melting1 #gjd #bdhj ,almond pudding1 #gcj #bdha ,almond pudding1 ,english1 #gcj #beje ,almond pudding souffld1 #gce #beba ,almond ,souffl1 #gci #bcch ,almond1 various preparations1 #fhg #bebb ,almonds1 ,souffl with fresh1 #gci #aica ,alouettes du ,pre ,philippe1 #fjc4 ,see also ,mauviettes #bdhg ,american pudding1 #gcb #cgg ,american relishes1 #aei #eh ,american sauce1 #cc #abig ,amourettes la ,tosca1 #dcj ,ananas4 ,see also ,pineapple #bfgj ,ananas la ,ninon1 #ggb #bffh ,ananas ,georgette1 #ggb #agc ,anchovies1 fillets of1 #gj #ged ,anchovies1 fresh1 #bfa #cjb ,anchovies1 fresh1 marinaded1 #adb #cjg ,anchovies1 ,norwegian1 #adc #cjc ,anchovies1 rolled1 #adb #cjj ,anchovy1 ,allumettes1 #adb #bha ,anchovy butter1 #aci #cja ,anchovy fillets1 #adb #cjd ,anchovy medallions1 #adb #cje ,anchovy ,paupiettes1 #adc #cjf ,anchovy1 pimentos with1 #adc #ei ,anchovy sauce1 #cc #cag ,anchovy toast1 #ade #abb ,andalouse sauce1 #dh #bcag ,anges cheval1 #fhb #agd ,anglaise1 preparation1 #gj #bejh ,anisette pudding1 #gcf ,apple4 ,see also ,pommes #bdcf ,apple ,charlotte1 #gbj #bdcg ,apple ,charlotte1 ,emile ,giret1 #gbj #behh ,apple fritters1 #gea #biga ,apple jelly1 #hbg #bcea ,apple jelly for decorating1 #fic #bdhe ,apple pudding1 #gca #aab ,apple sauce1 #de #bdbj ,apricot fritters1 #gae #bgfa ,apricot ice1 #gic #bief ,apricot jam1 #hba #bdfc ,apricot omelet1 #gbf #bdaj ,apricot sauce1 #gad #bedh ,apricots1 #gdc #bedi ,apricots la ,bourdaloue1 #gdc #beej ,apricots la ,colbert1 #gdd #beea1 #beeb ,apricots la ,cond1 #gdd #beec ,apricots la ,cussy1 #gdd #bfff ,apricots la ,parisienne1 #gga #bffg ,apricots la ,royale1 #gga #beeg ,apricots la ,sultane1 #gde #beed ,apricots1 gratins1 #gdd #beee1 #beef ,apricots1 meringus1 #gde #bdba ,aqueous fruit fritters1 #gae #cei ,ardennes ham1 #aee #chc ,arles sausages1 #afj #agd;a ,aromatics1 #ga2 used in braisings1 #aje #bjbh ,artichauts la ,barigoule1 #fbd #cab ,artichauts la ,grecque1 #add #bjca ,artichauts la ,provenale1 #fbe #bjce ,artichauts aux ,pointes d',asperges1 #fbf #bjbi ,artichauts1 ,curs d'1 la ,clamart1 #fbd #bjcg ,artichauts1 ,crme d'1 #fbf #fif ,artichauts1 ,crme d'1 au ,beurre noisette1 #bdd #bjcc ,artichauts1 farcis1 #fbe #bjcd ,artichauts1 ,fonds d'1 la ,florentine1 #fbf #bjcg ,artichauts1 ,pure d'1 #fbf #bjcb ,artichauts1 ,quartiers d'1 l',italienne1 #fbe #bjcf ,artichauts1 sauts1 #fbf #cac ,artichauts1 small1 #add #bjcj ,artichauts with various sauces1 #fbe ,artichokes1 ,jerusalem4 ,see ,topinambours #bjch ,asparagus1 #fbg #bjci ,asperges la ,flamande1 #fbg #bjda ,asperges la ,milanaise1 #fbg #bjdb ,asperges la ,polonaise1 #fbh #bjdj ,asperges au ,gratin1 #fbg #fig1 #fih ,asperges1 ,crme d'1 #bde #bgdi ,asperges1 ice cream1 #gia #bjde ,asperges1 ,pointes d'1 la ,crme1 #fbh #bjdd ,asperges1 ,pointes d'1 with butter1 #fbh #bjdc ,asperges with various sauces1 #fbh #iae ,aspic de ,filets de ,sole1 #cjg #iaf ,aspic de ,filets de ,sole1 #cjh #agcf ,aspic de ,foie gras1 #eea #ied ,aspic de ,homard1 #cbb #agjf ,aspic de ,poulet la ,gauloise1 #ech #agje ,aspic de ,poulet l',italienne1 #ecg #ige ,aspic de ,queues d'crevisses la ,moderne1 #ccj #aei ,aspic1 chicken1 #fa #afb ,aspic1 fish1 with red wine1 #fb #afa ,aspic1 fish with white wine1 #fa #afj ,aspic1 game1 #fa ,aspic or savoury jelly1 #ei-fc #aeh ,aspic1 ordinary1 #ei #abai ,attereaux de ,ris de ,veau la ,villeroy1 #djg #bjdf ,aubergines l'gyptienne1 #fbh #bjdi ,aubergines la ,provenale1 #fbi #bjea ,aubergines la ,turque1 #fbi #bjdg ,aubergines au ,gratin1 #fbi #bjdh ,aubergines frites1 #fbi #bjej ,aubergines souffles1 #fbi #fj ,aurore sauce1 #cc #fa ,aurore lenten1 #cc ,b4 #beb ,bacon1 larding1 for roasts1 #aaf #agec ,ballotines de ,caneton1 #eeg #afed ,ballotines et ,jambonneaux1 #ebc #bgfc ,banana ice1 #gic #befa ,bananas la ,bourdaloue1 #gdf #befb ,bananas la ,cond1 #gdf #befd ,bananas la ,norvgienne1 #gdf #befc ,bananas meringues1 #gdf #befe ,bananas souffld1 #gdf #bfcb ,baquet et ,panier la ,chantilly1 #gfa #gab ,barley1 cream of1 #bdh #cad ,barquettes1 #add #iih ,barquettes de ,laitances la ,florentine1 #ccg #chg ,barquettes1 for ,hors d'uvres1 #afj #ihg ,bass1 #cce #bca ,batter for fritters1 #ie #bcd ,batter for fruit-fritters1 oven-glazed1 #if #bcc ,batter for fruit and flower fritters1 #if #bcb ,batter for vegetables1 #if #bfbj ,bavarois la ,religieuse1 #geh #bfae ,bavarois aux ,fruits1 #geg #bfag ,bavarois ,clermont1 #geh #bfad ,bavarois cream1 #geg #bfbb ,bavarois cream1 various1 #gei #bfah ,bavarois ,diplomate1 #geh #bfbc ,bavarois fruit1 various1 #gei #bfaf ,bavarois1 moulding and dishing of1 #geg #bfai ,bavarois ,my ,queen1 #geh ,bavarois recipes1 #geg-fj #bfba ,bavarois rubann1 #geh #bicd ,bavaroise1 #haf #baea ,beans1 ,lima1 #fdi #fb ,barnaise sauce1 #cc #fd ,barnaise sauce1 tomate1 #cd #fc ,barnaise sauce with meat glaze1 #cd #ahgf ,bcasse la ,favart1 #eic #ahge ,bcasse de ,carme1 #eic #ahhb ,bcasse froide1 #eie #ahgi ,bcasse1 ,mousses et ,mousselines de1 #eid #aigg ,bcasse1 roast1 #fad #ahgg ,bcasse1 ,salmis de1 #eic #ahgh ,bcasse ,souvaroff1 #eid #ahhj ,bcasse1 ,timbale de1 ,metternich1 #eid #ahha ,bcasse1 ,timbale de1 ,nesselrode1 #eid #ahhb ,bcassines froides1 #eie #aice ,bec figues1 #fjd #bh ,bchamel sauce1 #ba #aigh ,bcots1 roast1 #fad ,beef4 ,see also ,buf4 #aafh ,beef1 pressed1 #chg #aadc ,beef1 ribs1 #cgh #aadd ,beef1 ribs1 grilled1 #cgh #aidg ,beef1 ribs1 roast1 #fjf ,beef1 roasts of1 #fjf-g #aafe ,beef1 salt1 #chf #aafg ,beef1 salt 7cold71 #chg #aada ,beef1 sirloin1 #cgg #aidi ,beef1 sirloin1 roast1 #fjg #aadd ,beef1 sirloin steaks1 #cgh #aaeb ,beef steak1 #chb #aafi ,beef steak and kidney pudding1 #chg #aaga ,beef steak and oyster pudding1 #chh #aadb ,beef steak1 ,porterhouse-steak1 #cgh #aagj ,beef steak pudding1 #chh #aaeb ,beef steak1 rumpsteak1 #chb #aafd ,beef steak1 stewed1 and onions1 #chf #aaff ,beef1 suet dumpling1 #chf ,beef1 tongue4 ,see ,langue de buf #ahif ,beetroot1 salad1 #faf #aice ,bguinettes1 #fjd #bcjj ,beignets souffls with cheese1 #fgh #bejh ,bndictine pudding1 #gcf #aci ,bercy butter1 #ed #cif ,bercy eggs1 #afe #fe ,bercy sauce1 #cd #aihf ,betterave1 ,salade de1 #faf #bcja ,beurrecks la ,turque1 #fgi #ca ,bigarrade sauce1 #bd #bice ,bischoff1 #haf #bgbj ,biscuit la ,reine1 #ghb #bdhb ,biscuit pudding1 #gcj ,biscuits1 iced1 #hja-b #bhbj ,biscuits ,bndictine1 #hja #bhba ,biscuits ,marquise1 #hja #bhbb ,biscuits ,mont ,blanc1 #hja #bhai ,biscuits1 moulding of1 #hja #bhbc ,biscuits1 ,napolitaine1 #hja #bhah ,biscuits1 preparation for1 #hja #bhbd ,biscuits ,princesse1 #hjb #bhbe ,biscuits ,sigurd1 #hjb #ffd ,bisque de ,crevettes1 #bcd #ffb ,bisque d'crevisses1 #bcc #ffc ,bisque de ,homard1 #bcd #bda ,bisques1 #ajj #aed ,black butter1 #eh #aibj ,black game1 #fjb #aihc ,black game1 roast1 #fae ,blackbirds4 ,see ,merles #bifc ,black-currant jelly1 #hbe #agbj ,blanc de ,dindonneau la ,dampierre1 #edd #agba ,blanc de ,dindonneau la ,toulousaine1 #ede #afbc ,blanc de ,poulet ,elizabeth1 #eae #bgc ,blanchings1 #abi #bfbd ,blanc-mange1 #gei #bfbh ,blanc-mange1 ,english1 #gfj #bfbe ,blanc-mange1 ,french1 #gei #bfbg ,blanc-mange1 8rubanns10 #gfj #bfbf ,blanc-mange1 with fruit and liqueurs1 #gfj #abgc ,blanquette de ,veau l',ancienne1 #dbd #abgd ,blanquette de ,veau aux ,cleris1 ,cardons1 #dbd #abge ,blanquette de ,veau aux ,nouilles1 #dbe #cbf ,blinis preparation1 #adg #ihi ,bloaters1 #cce #ahji ,boar1 #egb #ahji ,boar1 young1 #egb #aagd ,buf1 ,carbonnades la ,flamande1 #chi #aagc ,buf1 ,daube1 la ,provenale1 cold1 #chi #aagb ,buf1 ,daube1 hot1 #chh #aage ,buf1 minc de1 #cij #aagf ,buf1 minc de1 en ,miroton1 #cij #ajdc ,buf1 ,filet de1 #cec #ajdd ,buf1 ,filet ,andalouse1 #cec #ajfj ,buf1 ,filet de1 au ,madre1 et aux ,champignons1 #ceg #ajde ,buf1 ,filet de1 ,bouquetire1 #cec #ajdf ,buf1 ,filet de1 ,camargo1 #ced #ajgf ,buf1 ,filet de1 ,chteaubriand1 #cfb #ajdg ,buf1 ,filet de1 ,chtelaine1 #ced #aadj ,buf1 ,filets de1 en ,chevreuil1 #cgg #ajdh ,buf1 ,filet de1 ,clamart1 #cee #ajdi ,buf1 ,filet de1 ,dauphine1 #cee #ajej ,buf1 ,filet de1 ,dubarry1 #cee #ajea ,buf1 ,filet de1 ,duchesse1 #cee ,buf1 ,filet de1 pour ,entres1 #cfb et seq4 #ajeb ,buf1 ,filet de1 ,financire1 #cee #ajge ,buf1 ,filet de1 froid1 #cfb #ajec ,buf1 ,filet de1 ,gastronome1 #cef #ajed ,buf1 ,filet de1 ,godard1 #cef #ajee ,buf1 ,filet de1 ,hongroise1 #cef #ajef ,buf1 ,filet de1 ,japonaise1 #ceg #ajeg ,buf1 ,filet de1 ,jardinire1 #ceg #ajeh ,buf1 ,filet de1 ,lorette1 #ceg #ajei ,buf1 ,filet de1 ,macdoine1 #ceg #ajfa ,buf1 ,filet de1 ,moderne1 #ceh #ajfb ,buf1 ,filet de1 ,montmorency1 #ceh #ajfc ,buf1 ,filet de1 ,nivernaise1 #ceh #ajfd ,buf1 ,filet de1 ,orientale1 #cei #ajfe ,buf1 ,filet de1 ,prigourdine1 #cei #ajff ,buf1 ,filet de1 ,petit-,duc1 #cei #ajfg ,buf1 ,filet de1 ,portugaise1 #cei #ajfh ,buf1 ,filet de1 ,provenale1 #cei #ajfi ,buf1 ,filet de1 ,rgence1 #cfj #ajgj ,buf1 ,filet de1 ,renaissance1 #cfj #ajga ,buf1 ,filet de1 ,richelieu1 #cfj #aiej ,buf1 ,filet de1 ,roast1 #fjg #ajgb ,buf1 ,filet de1 ,saint-,florentin1 #cfa #ajgc ,buf1 ,filet de1 ,saint-,germain1 #cfa #ajgf ,buf1 ,fillet steak1 #cfb #ajgd ,buf1 ,filet de1 ,talleyrand1 #cfa #ajgf ,buf1 ,filet de1 ,tournedos1 #cfb #aadc ,buf1 ,fillet upper1 #cgh #aidh ,buf1 ,fillet upper1 roast1 #fjf #aagg ,buf1 ,goulash de1 la ,hongroise1 #cij #cae ,buf1 ,hamburg1 #ade #aagh ,buf1 ,hachis de1 l',amricaine1 #cia #aagi ,buf1 ,hachis de1 ,parmentier1 #cia #aage ,buf1 mince of1 #cij #aagf ,buf1 mince of1 en ,miroton1 #cij ,buf1 ox tail4 ,see ,queue de ,buf #aadf ,buf1 ,pice de1 la ,bourguignonne1 #cgi #aadg ,buf1 ,pice de1 la ,cuiller1 #cgi #aadh ,buf1 ,pice de1 la ,flamande1 #chj #aadi ,buf1 ,pice de1 la ,mode1 chaude1 #cha #aaej ,buf1 ,pice de1 la ,mode1 froide1 #cha #aaea ,buf1 ,pice de1 la ,noailles1 #chb #aade ,buf1 ,pice de1 braise1 #cgi ,buf1 ,tournedos4 ,see ,tournedos #abc ,bohemian sauce1 #dh #chc ,bologne ,sausages1 #afj #bhgj ,bombe la ,marchale1 #hjf #bhii ,bombe la ,royale1 #hjh #biaa ,bombe la ,valenay1 #hji #bhbi ,bombe ,aboukir1 #hjc #bhca ,bombe ,abricotine1 #hjc #bhcj ,bombe ,africaine1 #hjc #bhcb ,bombe ,ada1 #hjc #bhcd ,bombe ,alhambra1 #hjc #bhcc ,bombe ,almria1 #hjc #bhce ,bombe ,amricaine1 #hjc #bhcf ,bombe ,andalouse1 #hjc #bhcg ,bombe ,batavia1 #hjc #bhch ,bombe ,bourdaloue1 #hjc #bhci ,bombe ,brsilienne1 #hjc #bhdj ,bombe ,camargo1 #hjd #bhda ,bombe ,cardinal1 #hjd #bhdb ,bombe ,ceylan1 #hjd #bhdc ,bombe ,chteaubriand1 #hjd #bhdd ,bombe ,clarence1 #hjd #bhde ,bombe ,colombia1 #hjd #bhdf ,bombe ,copplia1 #hjd #bhdg ,bombe ,czarine1 #hjd #bhdh ,bombe ,dame ,blanche1 #hjd #bhdi ,bombe ,danicheff1 #hjd #bhej ,bombe ,diable ,rose1 #hjd #bhea ,bombe ,diplomate1 #hjd #bheb ,bombe ,duchesse1 #hje #bhec ,bombe ,fanchon1 #hje #bhed ,bombe ,fdora1 #hje #bhee ,bombe ,florentine1 #hje #bhef ,bombe ,formosa1 #hje #bheg ,bombe ,francillon1 #hje #bheh ,bombe ,frou-,frou1 #hje #bhfj ,bombe ,gismonda1 #hje #bhei ,bombe ,grande-,duchesse1 #hje #bhfa ,bombe ,havanaise1 #hje #bhfb ,bombe ,hilda1 #hje #bhfc ,bombe ,hollandaise1 #hje #bhfd ,bombe ,jaffa1 #hje #bhfe ,bombe ,japonaise1 #hjf #bhff ,bombe ,jeanne d',arc1 #hjf #bhfg ,bombe ,josphine1 #hjf #bhfh ,bombe ,madeleine1 #hjf #bhfi ,bombe ,maltaise1 #hjf #bhga ,bombe ,margot1 #hjf #bhgb ,bombe ,marie-,louise1 #hjf #bhgc ,bombe ,marquise1 #hjf #bhgd ,bombe ,mascotte1 #hjf #bhge ,bombe ,mathilde1 #hjf #bhgf ,bombe ,mdicis1 #hjf #bhgg ,bombe ,mercds1 #hjg #bhgh ,bombe ,mignon1 #hjg #bhgi ,bombe ,miss ,helyett1 #hjg #bhhj ,bombe ,mogador1 #hjg #bhha ,bombe ,moldave1 #hjg #bhhb ,bombe ,montmorency1 #hjg #bhhc ,bombe ,moscovite1 #hjg #bhhd ,bombe ,mousseline1 #hjg #bhhe ,bombe ,nabab1 #hjg #bhhf ,bombe ,nlusko1 #hjg #bhhg ,bombe ,nro1 #hjg #bhhi ,bombe ,nesselrode1 #hjh #bhia ,bombe ,odessa1 #hjh #bhij ,bombe ,odette1 #hjh #bhib ,bombe ,orientale1 #hjh #bhic ,bombe ,patricienne1 #hjh #bhid ,bombe ,petit-,duc1 #hjh #bhie ,bombe ,pompadour1 #hjh #bhif ,bombe ,prophte1 #hjh #bhig ,bombe ,richelieu1 #hjh #bhih ,bombe ,rosette1 #hjh #bhhh ,bombe ,saint ,laud1 #hjh #bijj ,bombe ,santiago1 #hji #bija ,bombe ,slika1 #hji #bijb ,bombe ,skobeleff1 #hji #bijc ,bombe ,strogoff1 #hji #bije ,bombe ,sultane1 #hji #bijd ,bombe ,succs1 #hji #bijf ,bombe ,suzanne1 #hji #bijg ,bombe ,tortoni1 #hji #bijh ,bombe ,tosca1 #hji #biji ,bombe ,trocadro1 #hji #biaj ,bombe ,tutti-frutti1 #hji #biab ,bombe ,vnitienne1 #haj #bdga ,bombe ,vsuve1 #gbh #biac ,bombe ,victoria1 #haj #biad ,bombe ,zamora1 #haj #bhbh ,bombes1 moulding of1 #hjb #bhbg ,bombes1 preparation for1 #hjb #bhbf ,bombes1 various1 #hjb #bcba ,bones1 grilled1 #fhc ,bon ,voyage ,menu1 #hdb #fg ,bonnefoy sauce1 #cd #bccg ,bookmaker sandwiches1 #fhe #cb ,bordelaise sauce1 #be #fg ,bordelaise1 white1 #cd #iag ,bordure de ,filets de ,soles l',italienne1 #cjh #bcia ,bouches or small patty crusts1 #gje #adjf ,boudins blancs de ,volaille1 #dfa #adje ,boudins blancs ordinaires1 #dfa #afee ,boudins de ,volaille la ,richelieu1 #ebc #afef ,boudins de ,volaille ,soubise1 #ebd #adjg ,boudins noirs1 #dfa #adjh ,boudins noirs l',anglaise1 #dfb #adji ,boudins noirs la ,flamande1 #dfb #bedc ,bourdaloue1 ,timbale1 #gdb #ajci ,bouillabaisse la ,marseillaise1 #cej #agf ,bouquets garnis1 #gb ,brains4 ,see ,sheep's brains ,braised meat1 the glazing of1 #ajf #bge ,braised vegetables1 #acb #bgf-gi ,braised vegetable1 adjuncts to1 #acb-cd #ghj ,braising of fish1 #bfe #bdh ,braising of white meats1 #aaj #bdg ,braisings1 ordinary1 #ajd #ajbg ,brandade de ,morue1 #cde #ajbh ,brandade de ,morue la ,crme1 #cde #bdii ,brazilian pudding1 #gcd #ahd ,breadcrumbs1 #ge #aij ,bread panada1 #gh #bdhi-ib ,bread puddings1 #gcc #aac ,bread sauce1 #de #ihh ,brill1 #cce #agb ,brine1 #fh ,brines1 #ff ,brioche paste4 ,see under ,paste #bjhg ,brionne1 #fcg #bfdg ,brise du ,printemps1 #gfe #badc ,broad beans1 #fdh4 ,see also ,fves #bajh ,broccoli1 #fdb #ajdj ,brochet1 ,quenelles de1 la ,lyonnaise1 #cej #abdi ,brochettes de ,foie de ,veau1 #dah #affe ,brochettes de ,foies de ,volaille1 #ebg #bcah ,brochettes d',hutres ,lucifer1 #fhb #acdc ,brochettes de ,rognons1 #ddd #cd ,brown chaud-froid sauce1 #be #h ,brown game stock1 #aj #ai ,brown roux1 #af #g ,brown stock1 #i #bb ,brown sauce1 #ah #bd ,brown sauce1 ,lenten1 #ai ,brown sauces1 the small1 #bd-cc #i ,brown veal stock1 #aj ,brussels sprouts4 ,see ,choux de ,bruxelles #aidf ,butcher's meat1 roasts of1 #fjf #aej ,butter1 la ,matre d',htel1 #ef #aeb ,butter1 la ,meunire1 #eg #bha ,butter1 ,anchovy1 #aci #aci ,butter1 ,bercy1 #ed1 #aed ,butter1 black1 #eh #bhb ,butter1 caviare1 #aci #adj;a ,butter1 ,chteaubriand1 #ed #adj ,butter1 ,chivry1 #ed #age ,butter1 clarified1 #gb #ada ,butter1 ,colbert1 #ed #adg ,butter1 crayfish1 #ef #bhe ,butter1 crayfish1 #adj #bhd ,butter1 curry1 #aci #bhi ,butter1 green1 #adj #adc ,butter1 green colouring1 #ee #aee ,butter1 hazel-nut1 #eh #bij ,butter1 horse-radish1 #adj #adi ,butter1 lobster1 #ef #bhg ,butter1 lobster1 #adj #aea ,butter1 manied1 #ef #aea;a ,butter1 melted1 #eg #bhh ,butter1 milt1 #adj #aec ,butter1 ,montpellier1 #eg #bhi ,butter1 ,montpellier1 #adj #bib ,butter1 ,paprika1 #adj #bic ,butter1 pimento1 #ada #aef ,butter1 pistachio1 #eh #aeg ,butter1 ,printanier1 #eh #aba ,butter1 ,provence1 #dh #adj ,butter1 ,ravigote1 #ed #adb ,butter1 red colouring1 #ee #bhf ,butter1 red-herring1 #adj #ff ,butter1 sauce1 #cd #adf ,butter1 shallot1 #ef #ade ,butter1 shrimp1 #ef #bhc ,butter1 shrimp1 #aci #bia ,butter1 smoked ,salmon1 #adj #adh ,butter1 tarragon1 #ef #bcda ,buttering of moulds1 #fhi ,butters 7compound71 #dh-eh #bhj ,butters for ,hors-d'uvres1 #aci #bcdj ,butters1 various1 for sweets1 #fhh ,c4 ,cabbages4 ,see also ,chou #baja ,cabbage l',anglaise1 #fdj #bajj ,cabbage1 braised1 #fdj #bajc ,cabbage1 sou-fassum ,provenal1 #fda #bajb ,cabbage1 stuffed1 #fdj #bcjb ,cabbage1 with cheese1 #fgi #bajd-f ,cabbages for garnish1 #fda #bjie ,cabbages1 kinds1 #fch #bjih ,cabbages1 red1 la ,flamande1 #fci #bjii ,cabbages1 red1 marinaded1 for ,hors-d'uvres1 #fdj #bjif ,cabbages1 white1 #fci ,cabillaud4 ,see also ,morue #iid ,cabillaud la ,flamande1 #ccf #iie ,cabillaud la ,portugaise1 #ccg #iij ,cabillaud bouilli1 #cce #iic ,cabillaud ,crme ,gratin1 #ccf #iib ,cabillaud1 frit1 #ccf #iia ,cabillaud1 grill1 #ccf #ajbd ,cabillaud1 sal1 #cdd #ajcj ,cabillaud1 sal la ,hollandaise1 #cdf #ajbd;a ,cabillaud1 sal l',anglaise1 #cdd #ajca ,cabillaud1 sal l',indienne1 #cdf #bdhc ,cabinet ,pudding1 #gcj #ghg ,cadgere of ,salmon1 #bfh #ahhf ,cailles la ,dauphine1 #eie #ahhh ,cailles la ,grecque1 #eif #ahib ,cailles la ,normande1 #eif #ahii ,cailles la ,turque1 #eih #aiaf ,cailles la ,vendangeuse1 #fja #aiaa ,cailles au ,chteau-,yquem1 #fjj #ahhe ,cailles aux ,cerises1 #eie #ahic ,cailles aux ,petits ,pois la ,romaine1 #eig #ahid ,cailles aux ,raisins1 #eig #aiaj ,cailles1 ,ccilia1 #fjj #aija ,cailles1 ,chaud-,froid de1 en ,belle-vue1 #eii #aijb ,cailles en ,caisses1 #eii #ahhd ,cailles en ,casserole1 #eie #ahhg ,cailles1 ,figaro1 #eif #aiji ,cailles1 ,filets de1 aux ,pommes d'or1 #fjj #aijc ,cailles glaces au ,granit1 #eii #aijh ,cailles glaces au ,romane1 #fjj #aije ,cailles glaces ,carmen1 #fjj #aijd ,cailles glaces ,cerisette1 #eii #aijf ,cailles glaces ,maryland1 #fjj #aijg ,cailles glaces ,reine ,amlie1 #fjj #aijb ,cailles in cases1 #eii #ahij ,cailles ,judic1 #eif #ahhi ,cailles ,juliette1 #eif #ahia ,cailles ,lucullus1 #eif #aiab ,cailles1 ,mandarines de1 #fja #aiag ,cailles1 ,mousses de1 #fjb #aiac ,cailles ,nillson1 #fja #ahie ,cailles ,richelieu1 #eig #aiad ,cailles ,richelieu 7froides71 #fja #ahif ,cailles1 ,rizotto de1 #eig #aigc ,cailles1 roast1 #fac #aiah ,cailles1 ,roi de ,cailles1 #fjb #ahig ,cailles sous la ,cendre1 #eih #ahih ,cailles ,souvaroff1 #eih #aijj ,cailles1 ,timbale de1 ,alexandra1 #eih #aiae ,cailles1 ,timbale ,tzarine1 #fja #iii ,caisses de ,laitances la ,nantua1 #cch #ajda ,cakes1 fish1 #cea #abij ,calf's brains la ,beaumont1 #dbi #abic ,calf's brains la ,marchale1 #dbi #abid ,calf's brains la ,poulette1 #dcj #abie ,calf's brains la ,villeroy1 #dcj #abhh ,calf's brains and ,amourettes1 #dbh #abhi ,calf's brains1 cooking of1 #dbh #abif ,calf's brains1 ,vol au ,vent of1 #dcj #abia ,calf's brains1 with black butter1 #dbi #abib ,calf's brains1 with nut butter1 #dbi #abhf ,calf's feet1 #dbh #bfea ,calf's foot ,jelly1 #gff #abji ,calf's head1 #djd #abaj ,calf's head l',anglaise1 #djd #abaa ,calf's head la ,financire1 #djd #abad ,calf's head l',huile1 #dje #abab ,calf's head la ,poulette1 #dje #abad ,calf's head la ,vinaigrette1 #dje #abac ,calf's head en ,tortue1 #dje #abdh ,calf's liver l',anglaise1 #dah #abej ,calf's liver l',espagnole1 #dah #abdg ,calf's liver1 braised1 la ,bourgeoise1 #dag #abdi ,calf's liver1 ,brochettes of1 #dah #abeb ,calf's liver1 ,pain de1 #dah #abea ,calf's liver1 saut1 with fine herbs1 #dah #abhg ,calves' tongues1 #dbh #acc ,cambridge sauce1 #eb #bcac ,camembert1 ,croquettes of1 #fha #bcjc ,camembert1 frit1 #fgi #bcje ,canaps la ,cadogan1 #fhj #bcjh ,canaps l'cossaise1 #fhj #caf ,canaps and ,toast1 #ade #bcjf ,canaps des ,gourmets1 #fhj #bcjg ,canaps ,ivanhoe1 #fhj #bcjd ,canaps or ,toasts1 #fgi #aicf ,canards sauvages1 #fjd #bcej ,candied fruit1 #fic #agfe ,caneton la ,cuiller1 #efa #agfh ,caneton1 ,aiguillettes de1 l'carlate1 #efb #agdi ,caneton aux ,olives1 #eef #agea ,caneton aux ,petits ,pois1 #eef #agec ,caneton1 ,ballotines de1 #eeg #agej ,caneton brais l',orange1 #eef #agdh ,caneton brais aux ,navets1 #eee #agfb ,caneton farci la ,rouennaise1 #eei #agfg ,caneton glac aux ,cerises1 #efa #agff ,caneton glac aux ,mandarines1 #efa #agdg ,caneton ,molire1 #eee #agde ,caneton ,nantais la ,choucrote1 #eed #ageb ,caneton1 ,pt ,chaud de1 #eeg #aifc ,caneton rti1 #faa #aged ,caneton ,rouennais1 #eeg #aifd ,caneton ,rouennais1 #faa #agfa ,caneton ,rouennais la ,presse1 #eei #agee ,caneton ,rouennais1 ,aiguillettes de1 la ,bigarade1 #eeh #agef ,caneton ,rouennais1 ,aiguillettes de1 aux ,cerises1 #eeh #ageg ,caneton ,rouennais1 ,aiguillettes aux ,truffes1 #eeh #ageh ,caneton ,rouennais1 au ,champagne1 #eeh #agfj ,caneton ,rouennais au ,porto1 #eei #agei ,caneton ,rouennais en ,chemise1 #eei #aggj ,caneton ,rouennais1 ,mousse de1 #efb #agfi ,caneton ,rouennais1 ,mousse et ,mousseline de1 #efb #aifd ,caneton ,rouennais rti1 #faa #agfd ,caneton ,rouennais1 ,souffl de1 #efj #aggb ,caneton ,rouennais1 ,terrine de1 la ,gele1 #efb #agfc ,caneton1 ,salmis de1 la ,rouennaise1 #efj #agga ,caneton souffl froid l',orange1 #efb #aggc ,caneton1 ,timbale de1 la ,voisin1 #efc #agdf ,caneton d',aylesbury pol la ,menthe1 #eee #cfj ,cantaloup ,melon1 #aee #fh ,caper sauce1 #ce #afei ,capilotade de volaille1 #ebd #aeca ,capon with ,perles du ,prigord1 #die #addc ,capons for relevs1 #dgc #cge ,capsicum mild1 grilled1 #aeh #baig ,capsicum or pimentos1 #feg #baii ,capsicums for garnishing1 #feh #aagd ,carbonnades la ,flamande1 #chi #bcji ,carcasse de ,volaille1 #fhj #fi ,cardinal sauce1 #ce #bjeb ,cardons1 #fcj #bjee ,cardons la ,milanaise1 #fcj #bjeg ,cardons la ,moelle1 #fcj #bjed ,cardons la ,mornay1 #fcj #bjec ,cardons au ,parmesan1 #fcj #bjeh ,cardons1 ,curs de1 aux fines herbes1 #fca #bjef ,cardons1 with various sauces1 #fcj #cbe ,carolines1 various1 #adg #geg ,carp1 #bfa #iif ,carp1 milt of1 #ccg #iig ,carp la ,meunire1 #ccg #iih ,carp1 ,barquettes de1 la ,florentine1 #ccg #iii ,carp1 ,caisses la ,nantua1 #cch #bjfj ,carottes la ,crme1 #fca #bjfa ,carottes la ,vichy1 #fca #bjfc ,carottes1 ,flan aux1 #fcb #bjei ,carottes glaces pour ,garnitures1 #fca #fcj ,carottes1 ,pure de1 #bbe #bjfb ,carottes1 ,pure de1 #fca #fca ,carottes1 ,pure de1 with ,tapioca1 #bbf #fgd ,carottes1 ,velout of1 #bch #bajh ,cauliflower1 #fdb4 ,see also ,chou-fleur #acfc ,carr d',agneau la ,boulangre1 #dej #acfh ,carr la ,toscane1 #dea #acfa ,carr ,beaucaire1 #dej #acfb ,carr en ,cocotte la ,bonne-,femme1 #dej #acfd ,carr grill1 #dej #acfe ,carr ,mireille1 #dea #acff ,carr printanier1 #dea #acfg ,carr ,soubise1 #dea #baa ,carrot ,royale1 #hh #acdd ,cassoulet1 #ddd #bibj ,castries1 ,pudding de1 #haa #cbf ,caviare and blinis1 #adg #bhb ,caviare butter1 #aci #bid ,caviare cream1 #ada #cda ,caviare ,duchesses1 #aea #cfd ,caviare1 natives with1 #aee #cah ,caviare toast1 #adf #cbg ,cleri la ,bonne-,femme1 #adh #cbh ,cleri la ,grecque1 #adh #gjj ,cleri1 cream of1 #bde #bjfd ,cleri for braising1 #fcb #bjff ,cleri1 ,pure de1 #fcb #aihg ,cleri salad1 #fag #aad ,cleri sauce1 #df #bjfe ,cleri1 various preparations1 #fcb #cbi ,celeriac1 #adh #fcb ,cleri-rave1 ,pure de1 #bbf #bjfg ,cleri-rave1 #fcc #aihh ,cleri salad1 #fag ,celery4 ,see ,cleri #bfjf ,clestine omelet1 #ged #bjfh ,cpes la ,bordelaise1 #fcc #bjfi ,cpes la ,crme1 #fcc #bjgj ,cpes la ,provenale1 #fcc #bjga ,cpes la ,rossini1 #fcc #cbi;a ,cpes1 marinaded1 #adh ,cerises4 ,see ,cherries #abij ,cervelle la ,beaumont1 #dbi #abic ,cervelle la ,marchale1 #dbi #abid ,cervelle la ,poulette1 #dcj #abie ,cervelle la ,villeroy1 #dcj #abia ,cervelle au ,beurre noir1 #dbi #abib ,cervelle au ,beurre noisette1 #dbi #abif ,cervelle1 ,vol au ,vent de1 #dcj #bjgb ,champignons la ,crme1 #fcd #bjge ,champignons farcis1 #fcd #bjgf ,champignons1 ,flan grill aux1 #fcd #bjgd ,champignons grills1 #fcd #bjgi ,champignons1 ,pure of1 #fce #bjgc ,champignons sauts1 #fcd #bcaj ,champignons sous ,cloche1 #fhj #bjgg ,champignons1 ,tartelettes de1 grills1 #fce #bjgh ,champignons turned and grooved for garnishing1 #fce #aeca ,chapon fin aux ,perles du ,prigord1 #die #ajcd ,char1 #cdg #ajce ,char1 potted1 #cdg #bfca ,charlotte la ,chantilly1 #gfa #bfbi ,charlotte l',arlequine1 #gfa #bdcf ,charlotte1 apple1 #gbj #beib ,charlotte1 apple1 #gea #bfcj ,charlotte ,carmen1 #gfa #bdcg ,charlotte de ,pommes ,emile ,giret1 #gbj #bfcc ,charlotte ,montreuil1 #gfb #bfcd ,charlotte ,opra1 #gfb #bfce ,charlotte ,plombire1 #gfb #bfcf ,charlotte ,renaissance1 #gfb #bfcg ,charlotte ,russe1 #gfb ,charlottes1 ,recipes for1 #gbj-bb1 #gfa-fc #bdch ,charlottes1 various1 #gba #abbj ,chartreuse de ,ris de ,veau1 #djh #cc ,chasseur sauce 7,escoffier71 #be #adj;a ,chteaubriand butter1 #ed #ga ,chteaubriand sauce1 #ce #ajgf ,chteaubriand steak1 #cfb #afib ,chaud-,froid de ,poularde la ,gounod1 #ecc #afic ,chaud-,froid de ,poularde la ,rossini1 #ecd #afia ,chaud-,froid1 ,flix ,faure1 #ecc #gd ,chaud-,froid sauce l',aurore1 #cf #ge ,chaud-,froid sauce au ,vert-,pr1 #cf #cd ,chaud-,froid sauce1 brown1 #be #gf ,chaud-,froid sauce1 lenten1 #cf #gc ,chaud-,froid sauce1 ordinary1 #cf #ce ,chaud-,froid sauce1 varieties of1 #bf #gb ,chaud-,froid sauce1 white1 #ce #bcac ,cheese1 ,camembert1 ,croquettes1 #fha #bcjc ,cheese1 ,camembert1 fried1 #fgi #bcbb ,cheese ,parmesan1 ,paillettes au1 #fhc #bcbd ,cheese pudding au ,pain1 #fhc #cbi;b ,cherries l',allemande1 #adh #bfga ,cherries la ,dubarry1 #ggc #befg ,cherries la ,valria1 #gdg #beff ,cherries1 ,jubilee1 #gdg #bfgb ,cherries with claret1 #ggc #befh ,cherry flawn1 meringued1 #gdg #bgfd ,cherry ice1 #gic #bieg ,cherry jam1 #hbb #gg ,cherry sauce 7,escoffier71 #cg #bdae ,cherry sauce1 #gad #bfac ,cherry sauce1 #geg #bebf ,cherry souffl1 #gci #gdb ,cherry soup1 #bef #bici ,cherry water1 #hag #agg ,chervil1 #gc #gja ,chervil1 bulbous1 cream of1 #bdf #bdea ,chestnut ,croquettes1 #gbc #beaj ,chestnut pudding1 souffld1 #gcg #bagb ,chestnuts1 #feb #bagd ,chestnuts1 braised and glazed1 #fec #bage ,chestnuts1 ,pure of1 #fec #bagc ,chestnuts1 stewed1 #feb #aida ,chevaliers1 divers1 #fjd #aihb ,chevaliers1 divers1 rtis1 #fae #ahjh ,chevreuil1 ,civet de1 #ega #afh ,chevreuil cooked1 ,marinade for1 #fg #ahja ,chevreuil1 ,ctelettes de1 ,conti1 #egj #ahjb ,chevreuil1 ,ctelettes de1 ,diane1 #egj #ahjj ,chevreuil1 ,noisettes de1 #egj #ahjc ,chevreuil1 ,noisette de1 au ,genivre1 #egj #ahjd ,chevreuil1 ,noisettes de1 ,romanoff1 #ega #ahje ,chevreuil1 ,noisettes de1 ,valencia1 #ega #ahjf ,chevreuil1 ,noisettes de1 ,villeneuve1 #ega #ahjg ,chevreuil1 ,noisettes de1 ,walkyrie1 #ega #afi ,chevreuil1 raw marinade for1 #fg #aied ,chevreuil1 roasts1 #fjh-fji #eg ,chevreuil sauce1 #cb #agia ,chevreuil1 ,selle de1 #efh #agic ,chevreuil1 ,selle de1 la ,baden-,baden1 #efh #agig ,chevreuil1 ,selle de1 la ,beaujeu1 #efi #agif ,chevreuil1 ,selle de1 la ,crole1 #efi #agie ,chevreuil1 ,selle de1 la ,cumberland1 #efi #agib ,chevreuil1 ,selle de1 l',allemande1 #efh #agih ,chevreuil1 ,selle de1 au ,genivre1 #efi #agid ,chevreuil1 ,selle de1 aux ,cerises1 #efi #agii ,chevreuil1 ,selle de1 avec sauces diverses1 #egj #bejj ,chevreuse pudding1 #gcd ,chicken4 ,see also ,poulet and ,volaille4 #aieg ,chicken la ,reine1 #faj #aehc ,chicken1 ,ailerons of1 #ejg #aei ,chicken1 ,aspic1 #fa #c ,chicken1 ,consomm1 #f #aehb ,chicken1 ,ctelettes1 #ejg #bii ,chicken1 cream1 #ada #affd;a ,chicken1 ,croquettes and cutlets1 #ebf #aehj ,chicken fillets1 #ejg #aie ,chicken forcemeat fine1 #gi #bjj ,chicken forcemeat for ,galantine1 #ha #aic ,chicken forcemeat with panada and butter1 #gh #aid ,chicken forcemeat with panada and cream1 #gi #affe ,chicken livers1 ,brochettes of1 #ebg #afff ,chicken livers and kidneys sauts1 #ebg #affj ,chicken pie1 #ebd #agad;a ,chicken pie1 #edb #bjh ,chicken ,royale1 #hg #agac ,chicken salad1 #eda #aeha ,chicken1 ,suprmes of1 #ejg ,chicken ,turbot4 ,see ,turbotin ,chickens1 ,spring4 ,see ,poulet de ,grains ,chicks1 #eba #bjhi ,chicore la ,crme1 #fcg #bjic ,chicore la ,flamande1 #fch #gjb ,chicore1 cream of1 #bdf ,chicore1 ,belgian4 ,see ,endive #bjid ,chicore1 ,brussels1 #fch #bjij ,chicore1 ,pain de1 #fcg #bjia ,chicore1 ,pure de1 #fcg #bjib ,chicore1 ,souffl de1 #fch #bjhh ,chicory1 #fcg #bae ,chiffonade1 #hi #bbag ,chipped potatoes1 #ffa #adj ,chivry1 butter1 #ed #cg ,chivry1 sauce1 #cg #bgeb ,chocolate1 ice-cream1 #gia #bdjg ,chocolate1 sauce1 #gac #ahe ,chopped onion1 #gf #fd ,choron sauce1 #cd ,chou4 ,see also ,cabbage #baja ,chou l',anglaise1 #fdj #bajb ,chou farci1 #fdj #babj ,chou marin1 #fdc #baji ,chou-fleur la ,crme1 #fdb #baad ,chou-fleur la ,dubarry1 #fdc #baaa ,chou-fleur la ,milanaise1 #fdb #baab ,chou-fleur la ,polonaise1 #fdb #baaj ,chou-fleur au ,gratin1 #fdb #fcd ,chou-fleur1 ,pure de1 #bbf #baad ,chou-fleur1 ,pure de1 #fdc #aihi ,chou-fleur salad1 #fag #baac ,chou-fleur with various sauces1 #fdb #bajg ,chou fris1 #fda #bcjb ,choux au ,fromage1 #fgi #baaf ,choux de ,bruxelles la ,crme1 #fdc #baae ,choux de ,bruxelles l',anglaise1 #fdc #baah ,choux de ,bruxelles au ,beurre1 #fdc #fcc ,choux de ,bruxelles1 ,pure de1 #bbf #baai ,choux de ,bruxelles1 ,pure de1 #fdc #baag ,choux de ,bruxelles sauts1 #fdc #bajg ,choux de ,printemps1 #fda #bjih ,choux rouges la ,flamande1 #fci #bjhg ,chow-chow1 #fcg ,christmas dinner1 menus for1 #hdb1 #hdg-dh #cbj ,city toast1 #adf #biea ,claret cup1 #hai ,clarification of ,aspic1 #fj ,clarification of fish ,consomm1 #f ,clarification of game ,consomm1 #g ,clarifications1 remarks upon1 #e #age ,clarified butter1 #gb #bcg ,clear soups1 #ih ,coating with egg and breadcrumb4 ,see ,anglaise #affa ,cocks' combs and kidneys1 #ebe #affb ,cocks' combs la ,grecque1 #ebe #affd ,cocks' kidneys1 stuffed for cold ,entres1 ,garnitures1 etc41 #ebf ,cod4 ,see ,cabillaud ,cod salted4 ,see ,cabillaud sal #bjeh ,cur de ,cardon aux fines herbes1 #fca #bjbi ,curs d',artichauts la ,clamart1 #fbd #bgea ,coffee ice-cream1 #gia #bicf ,coffee1 iced1 #haf #ada ,colbert butter1 #ed ,cold eggs4 ,see ,eggs1 cold #bcdc ,colouring matter1 vegetable1 #fhi ,compound butters1 #dh-eh ,compound sauces1 the small1 #bd-dg #babb ,concombres la ,crme1 #fdd #ccj ,concombres farcis1 #adi #babd1 #babe ,concombres farcis1 #fdd #babc ,concombres glacs1 #fdd #fgf ,concombres1 ,velout of1 #bch #bcaa ,conds au ,fromage1 #fha #agd;b ,condiments and seasoning1 #ga #edc ,consomm la ,bohmienne1 #aii #efe ,consomm l'cossaise1 #bje #fah ,consomm l',essence de ,cailles1 #bbc #fai ,consomm l',essence de ,cleri1 #bbc #fbj ,consomm l',essence de ,morilles1 #bbc #fba ,consomm l',essence de ,truffe1 #bbd #eff;a ,consomm la ,fermire1 #bje #egd ,consomm l',indienne1 #bjh #ege ,consomm l',infante1 #bjh #fbe ,consomm la ,madrilne1 #bbd #ehd ,consomm la ,milanaise1 #baj #ehi ,consomm la ,moscovite1 #bab #fbf ,consomm la ,portugaise1 #bbd #eci ,consomm ,alexandra1 #aih #edj ,consomm ,ambassadrice1 #aih #eda ,consomm ,andalouse1 #aih #fbb ,consomm au ,fumet de ,perdreau1 #bbd #eec ,consomm aux ,cheveux d',ange1 #bjb #efj ,consomm aux ,diablotins1 #bjd #eia ,consomm aux ,nids d',hirondelles1 #bab #eib ,consomm aux ufs de ,fauvette1 #bac #fbc ,consomm aux ,paillettes d',or1 #bbd #fbd ,consomm aux ,piments doux1 #bbd #fjc ,consomm aux ,profiterolles1 #baf #fbg ,consomm aux ,vins1 #bbd #edd ,consomm ,boeldieu1 #aii #ede ,consomm ,bouquetire1 #aii #edf ,consomm ,bourdaloue1 #bjj #edh ,consomm ,brunoise1 #bjj #edi ,consomm ,carmen1 #bja #eej ,consomm ,castellane1 #bja #eea ,consomm ,clestine1 #bja #eeb ,consomm ,chartreuse1 #bjb #c ,consomm ,chicken1 #f #b ,consomm clarified1 for clear soups1 #e #eed ,consomm ,colbert1 #bjb #bbc ,consomm cold1 for suppers1 #bbc #eee ,consomm ,colombine1 #bjb #eeg ,consomm ,cyrano1 #bjc #edb ,consomm d',arenberg1 #aih #eeh ,consomm ,demidoff1 #bjc #eei ,consomm ,deslignac1 #bjc #efa ,consomm ,diplomate1 #bjd #efb ,consomm ,divette1 #bjd #efc ,consomm ,doria1 #bjd #eid ,consomm ,d',orlans1 #bac #eie ,consomm ,d',orsay1 #bac #efd ,consomm ,douglas1 #bje #eff ,consomm ,favorite1 #bje #d ,consomm1 fish1 #f #efg ,consomm ,florentine1 #bjf #e ,consomm1 game1 #g #efh ,consomm ,gauloise1 #bjf #efi ,consomm ,george ,sand1 #bjf #egj ,consomm ,germaine1 #bjg #ega ,consomm ,girondine1 #bjg #egb ,consomm ,grimaldi1 #bjg #egc ,consomm ,impriale1 #bjg #egf ,consomm ,jacqueline1 #bjh #egf;a ,consomm ,julienne1 #bjh #egg ,consomm ,lorette1 #bji #egh ,consomm ,macdonald1 #bji #egi ,consomm ,marguerite1 #bji #ehj ,consomm ,marquise1 #baj #eha ,consomm ,mercds1 #baj #ehb ,consomm ,messaline1 #baj #ehc ,consomm ,metternich1 #baj #ehe ,consomm ,mireille1 #baa #ehf ,consomm ,mirette1 #baa #ehg ,consomm ,monte ,carlo1 #baa #ehh ,consomm ,montmorency1 #bab #eij ,consomm ,nesselrode1 #bab #eic ,consomm ,olga1 #bac #eig ,consomm ,parisienne1 #bad #eih ,consomm ,petite ,marmite1 #bae #fjj ,consomm ,poule au ,pot1 #bae #fja ,consomm ,printanier1 #baf #fjb ,consomm ,printanier aux ,quenelles1 #baf ,consomm1 quality of a1 #c #fjd ,consomm ,rachel1 #baf #fje ,consomm ,rjane1 #bag #fjf ,consomm ,renaissance1 #bag #fjg ,consomm ,richelieu1 #bag #fjh ,consomm ,rossini1 #bah #fji ,consomm ,rothschild1 #bah #faj ,consomm ,saint ,hubert1 #bah #fab ,consomm ,svign1 #bai #fac ,consomm ,souveraine1 #bai #f ,consomm1 special1 for suppers1 #h #bdd ,consomm1 thickened1 #ajb #fae ,consomm ,tosca1 #bbb #faf ,consomm ,vert ,pr1 #bbb #fag ,consomm ,villeneuve1 #bbc ,consomm1 white1 uses of1 #d2 making of1 #b #fbg ,consomm with wine1 #bbd #bddc ,convent pancakes1 #gbb ,coqs de ,bruyre4 ,see also ,black game #aihc ,coqs de ,bruyre rtis1 #fae #acab ,ctelettes la ,champvallon1 #dcf #acad ,ctelettes la ,maintenon1 #dcf #acae ,ctelettes la ,murillo1 #dcg #acaf ,ctelettes la ,provenale1 #dcg #acag ,ctelettes la ,svign1 #dch #acah ,ctelettes la ,sudoise1 #dch #acga ,ctelettes d',agneau de ,lait la ,buloz1 #deb #acgg ,ctelettes d',agneau de ,lait farcies la ,prigueux1 #ded #acgb ,ctelettes d',agneau de ,lait ,marchale1 #deb #acgc ,ctelettes d',agneau de ,lait ,milanaise1 #dec #acgd ,ctelettes d',agneau de ,lait ,morland1 #dec #acge ,ctelettes d',agneau de ,lait ,navarraise1 #dec #acgf ,ctelettes d',agneau de ,lait ,nelson1 #dec ,ctelettes de ,chevreuil4 ,see under ,chevreuil #aheg ,ctelettes de ,faisan1 #ehh #iee ,ctelettes de ,homard1 ,arkangel1 #cbc #acaf;a ,ctelettes de ,mouton la ,rforme1 #dcg ,ctelettes de ,pigeonneaux4 ,see under ,pigeonneaux #ghh ,ctelettes de ,saumon1 #bfi #hjg ,ctelettes de ,saumon1 froides1 #bgf #acai ,ctelettes en ,belle-,vue1 #dch #acbj ,ctelettes en ,chaud-froid1 #dch #acac ,ctelettes ,laura1 #dcf #aehb ,ctelettes of chicken1 #ejg #acie ,ctes de ,porc frais la ,milanaise1 #deh #ghi ,coulibiac de ,saumon1 #bfi #fgj ,coulis la ,reine1 #bcf #fff ,coulis l',ardennaise1 #bce #ffe ,coulis au ,chasseur1 #bcd #ffg ,coulis de ,gelinotte l',ancienne1 #bce #ffe ,coulis de ,gibier1 #bcd #fff ,coulis de ,grives au pain noir1 #bce #ffg ,coulis de ,grouse1 #bce #ffh ,coulis de ,lapereau au ,currie1 #bce #ffi ,coulis de ,perdreau la ,mancelle1 #bcf #ffi ,coulis de ,perdreau la ,pure de ,marrons1 #bcf #fgj ,coulis de ,volaille1 #bcf #fff ,coulis of thrushes1 with rye bread1 #bce #ffh ,coulis of wild rabbit1 with curry1 #bce #bhjd ,coupes la ,favorite1 #gii #bhjh ,coupes la ,malmaison1 #gii #bhji ,coupes la ,mexicaine1 #gii #bgig ,coupes ,clo-clo1 #gih #bgih ,coupes ,dame ,blanche1 #ghi #bgif ,coupes d',antigny1 #gig #bgii ,coupes ,denise1 #gih #bhjj ,coupes ,edna ,may1 #gih #bhja ,coupes ,elizabeth1 #gih #bhjb ,coupes ,emma ,calv1 #gih #bhjc ,coupes ,eugnie1 #gih #bhje ,coupes ,germaine1 #gii #bhjf ,coupes ,gressac1 #gii #bhjg ,coupes ,jacques1 #gii #bhac ,coupes ,madame ,sans-,gne1 #hjj #bhaj ,coupes ,mireille1 #gii #bhaa ,coupes ,petit ,duc1 #gii #bhab ,coupes ,rve de ,bb1 #gii #bhad ,coupes ,tutti-,frutti1 #hjj #bhae ,coupes ,vnus1 #hjj #aff ,court-,bouillon1 plain1 #fe #afg ,court-,bouillon1 special or blanc1 #fe #afe ,court-,bouillon1 with red wine1 #fd #afc ,court-,bouillon1 with vinegar1 #fd #afd ,court-,bouillon1 with white wine1 #fd #aae ,cranberry sauce1 #df ,crayfish4 ,see crevisses4 #bid ,cream1 caviare1 #ada #bii ,cream1 chicken1 #ada #bcii ,cream1 frangipan1 #gaj #bdbc ,cream1 fried1 #gaf #bif ,cream1 game1 #ada #bie ,cream1 lobster1 #ada #bdja ,cream1 pastry1 #gaj #bjg ,cream1 ,royale1 #hg #gi ,cream sauce1 #cg #big ,cream1 smoked salmon1 #ada #bih ,cream1 tunny1 #ada #bdjb ,cream1 whipped or ,chantilly1 #gaa ,creams1 classes of1 #gfc ,creams for cold sweets1 #gfc-gga #bhj ,creams for ,hors-d'uvres1 #aci #cce ,creams1 moulded1 #aej #bdc ,creams1 soups1 #ajb #bgh ,creams1 vegetable1 #acc #baa ,crcy1 ,royale1 #hh #bfdd ,crme la ,chantilly1 #gfd #bfdb ,crme la ,florentine1 #gfd #bdci ,crme la ,rgence1 #gba #bfci ,crme la ,vanille1 moule1 #gfc #bfda ,crme la ,viennoise1 moule1 #gfd #bfdc ,crme l',opra1 #gfd #bcig ,crme ,anglaise1 #gjh #fig ,crme ,argenteuil1 #bde #bfdj ,crme au ,caramel1 #gfd #fii ,crme au ,bl vert1 #bde #bfde ,crme aux ,fruits la ,chantilly1 #gfe #gje ,crme ,brsilienne1 #bdg #gjb ,crme ,bruxelloise1 #bdf #bfdf ,crme ,caprice1 #gfe #bid ,crme1 ,caviare1 #ada #fii ,crme ,crs1 #bde #gja ,crme ,chevreuse1 #bdf #bii ,crme1 chicken1 #ada #fif ,crme d',artichauts au ,beurre noisette1 #bdd #fig ,crme d',asperges1 #bde #fih ,crme d',asperges vertes1 #bde #gjj ,crme de ,cleri1 #bde #gja ,crme de ,cerfeuil bulbeux1 #bdf #gjb ,crme de ,chicore de ,bruxelles1 #bdf #gjc ,crme d'pinards1 #bdf #gjd ,crme de ,fves nouvelles1 #bdf #gje ,crme d',ignames1 #gje #gjf ,crme de ,laitues1 #bdg #gjg ,crme de ,mas1 #bdg #gab ,crme d',orge1 #bdh #gjh ,crme d',oseille l',avoine1 #bdg #gji ,crme d',oseille l',orge1 #bdh #gaj ,crme d',oxalis1 #bdh #gaa ,crme de ,riz1 #bdh #gac ,crme de ,volaille ,princesse1 #bdi #gjc ,crme ,florentine1 #bdf #bcab ,crme frite au ,fromage1 #fha #gjf ,crme ,judic1 #bdg #bddj ,crme meringue1 #gba #bffe ,crme ,reine des ,fes1 #gga #gad ,crme ,reine-,margot1 #bdi #gjg ,crme ,washington1 #bdg #bach ,crpes aux pinards1 #fdg #adaa ,crpinettes la ,cendrillon1 #dfc #ahgj ,crpinettes de ,perdreaux1 #eia #abbb ,crpinettes de ,ris de ,veau1 #dji #adaj ,crpinettes truffes1 #dfb #affa ,crtes et ,rognons de ,coq1 #ebe #affb ,crtes et ,rognons la ,grecque1 #ebe #ghc ,crimping of fish1 #bfg #bcac ,croquettes1 ,camembert1 #fha #bdea ,croquettes1 chestnut1 #gbc #bacj ,croquettes de ,crosnes1 #fde #bai ,croquettes1 potato1 #ib ,croquettes1 recipes for1 #gbc-gbd #bdeb ,croquettes1 rice1 #gbc #bdec ,croquettes1 various1 #gbd ,crosnes du ,japon4 ,see ,stachys #abdj ,croustade de ,ris de ,veau la ,financire1 #dac #bdee ,crote la ,lyonnaise1 #gbd #bdeg ,crote la ,marchale1 #gbd #bgba ,crote la ,mexicaine1 #ghb #bdeh ,crote la ,normande1 #gbe #bdei ,crote la ,parisienne1 #gbe #bdfj ,crote aux ,abricots au ,marasquin1 #gbe #bdef ,crote au ,madre1 #gbd #eef ,crote au ,pot1 #bjc #bded ,crote aux fruits1 #gbd #acch ,crote aux ,rognons1 #ddc #bcia ,crote de ,bouche1 #gje ,crotes1 recipes for1 #gjd-gjh1 #gbd-gbe #bcia ,crote small-patty1 #gje #bdfa ,crote ,victoria1 #gbe #bcij ,crote de vol-au-vent1 #gjd #bcic ,crotes et ,croustades1 #gje #bcie ,crust1 flawn1 #gjg #bfjh ,crust1 gilded1 #gee #bcid ,crust1 ,timbale1 #gjf #baba ,cucumber1 #fdd #cbi;d ,cucumber la ,danoise1 #adi #ccb ,cucumber and pimento salad1 #adi #cca #aiia ,cucumber salad1 #adi1 #fag ,cucumbers4 ,see ,concombres #bdj ,cullises1 #ajj #add ,cullises1 various1 #ee #acd ,cumberland sauce1 #eb #bejh ,curaao pudding1 #gcf #bcec ,currants1 #fid #acde ,currie l',indienne1 #dde #achb ,currie d',agneau1 #dee #aeei ,currie de ,poulet1 #ejc #bhd ,curry butter1 #aci #ha ,curry sauce1 #cg #achb ,curry of lamb1 #dee #acde ,curry of mutton l',indienne1 #dde ,custards1 cold1 #gaj-gaa #bcih ,custards1 ,english1 dished1 #gji #bdbc ,custards fritters1 #gaf ,custards1 hot1 #gjh-gaj #bddb ,custards pudding1 #gbb ,custards1 various1 #gjh 7et seq47 #bdda ,custard1 ,village1 #gba ,cutlets1 lamb4 ,see under ,lamb ,cutlets1 pork4 ,see under ,pork ,cutlets1 veal4 ,see under ,veau ,d4 #cba ,danish toast1 #adf #gij ,darne de ,saumon la ,chambord1 #bgj #gia ,darne de ,saumon la ,daumont1 #bga #gib ,darne de ,saumon la ,lucullus1 #bga #gic ,darne de ,saumon la ,nesselrode1 #bga #gie ,darne de ,saumon la ,royale1 #bgb #gif ,darne de ,saumon la ,valois1 #bgb #gid ,darne de ,saumon ,rgence1 #bgb #acdf ,daube l',avignonnaise1 #dde #aagb ,daube la ,provenale1 chaude1 #chh #aagc ,daube la ,provenale1 froide1 #chi #acdg ,daube froide1 #ddf #bbj ,dauphine potatoes1 #ib ,djeuners1 ,menus de1 #hbi-cj #bcad ,dlices de ,foie ,gras1 #fha #bejf ,denise1 souffld pudding1 #gce #affc ,dsirs de ,mascotte1 #ebe #bjg ,deslignac1 #hg #cii ,devilled eggs1 #afe #cf ,devilled sauce1 #bf #cg ,devilled sauce 7,escoffier71 #bf #bcae ,diablotins1 #fhb #agae ,dindonneau1 #edc #agag ,dindonneau la ,catalane1 #edc #agbb ,dindonneau1 ,ailerons de1 dors1 la ,pure de ,marrons1 #ede #agbj ,dindonneau1 ,blanc de1 la ,dampierre1 #edd #agba ,dindonneau1 ,blanc de1 la ,toulousaine1 #ede #agah ,dindonneau ,chipolata1 #edc #agai ,dindonneau en ,daube1 #edd #agaf ,dindonneau farci aux ,marrons1 #edc #agbb;a ,dindonneau froid1 #edf #aifj ,dindonneau1 roast1 #faj #aifa ,dindonneau1 truffled1 #faa ,dinner1 ,menus for1 #hca-dj #bgbb ,diplomate aux fruits1 #ghb #bada ,dolmas1 #fdg #iba ,dominos de ,filets de ,sole1 #caj #geh ,dorado1 #bfa #bfja ,douillon ,normand1 #gec #bef ,dressing and accompaniments of roasts1 #aai ,drinks and refreshments1 #haf-hai #bba ,duchesse potatoes1 #ic #ccg ,duchesses1 #aej #cci ,duchesses la ,reine1 #aea #cdj ,duchesses la ,sultane1 #aea #cda ,duchesses caviare1 #aea #cch ,duchesses ,nantua1 #aej #cdc ,duchesses ,norwegian1 #aea #cdb ,duchesses1 smoked salmon1 #aea #aicf ,duck1 wild1 #fjd ,duckling4 ,see ,caneton #bcfa ,dumplings1 paste for1 #fif #aaff ,dumplings1 suet1 #chf #bbe ,duxelle1 for garnishing of small pies1 etc41 #id #bbc ,duxelle1 ordinary or dry1 #ic #bbd ,duxelle1 for stuffed vegetables1 #ic ,e4 #cdd clairs1 ,karoly1 #aea #iff crevisses la ,bordelaise1 #cbh #ifi crevisses la ,ligeoise1 #cbi #ifg crevisses la ,marinire1 #cbh #ifh crevisses la ,nage1 #cbi #ige crevisses ,aspic de ,queues d'1 la ,moderne1 #ccj #ffb crevisses1 ,bisque d'1 #bcc #adg1 #bhe crevisses butter1 #ef1 #adj #cde crevisses en ,buisson1 #aea #igf crevisses1 ,mousse d'1 #cca #igg crevisses1 ,mousse d'1 ,cardinal1 #ccb #igj crevisses1 ,mousselines d'1 #cbi #igh crevisses1 petits ,souffls froids d'1 #ccc crevisses1 preparation of1 #cbg #igb crevisses1 ,souffl d'1 la ,florentine1 #ccj #igd crevisses1 ,souffl d'1 la ,pimontaise1 #ccj #igc crevisses1 ,souffl d'1 ,lopold de ,rothschild1 #ccj #igf;a crevisses1 ,suprmes d'1 au ,champagne1 #ccb #iga crevisses1 ,timbale de ,queues d'1 la ,nantua1 #cbi #cbb crevisses toast1 #adf #caj ,eel au vert1 #adc #caa ,eel au vert1 la ,flamande1 #add #cjh ,eel1 smoked1 #adc #cji ,eel with white wine and paprika1 #adc #gee ,eels1 ways of cooking1 #bfa #aah ,egg sauce1 ,scotch1 #df #aag ,egg sauce with melted butter1 #df ,egg-and-bread-crumbing4 ,see ,anglaise ,egg-plant4 ,see ,aubergines #dhd ,eggs la ,bordelaise1 #ahd #djj ,eggs la ,florentine1 #afe #dji ,eggs la ,portugaise1 #afg #daj ,eggs la ,reine1 #afg #bfjg ,eggs la ,religieuse1 #ged #dch ,eggs la ,tripe1 #agd #dci ,eggs la ,tripe bourgeoise1 #agd #dja ,eggs au ,gratin1 #aff #cif ,eggs1 ,bercy1 #afe #chi ,eggs1 ,chasseur1 #afe #ece ,eggs1 cold1 la ,nantua1 #aid #ecg ,eggs1 cold1 la ,reine1 #aie #ebf ,eggs1 cold1 l',andalouse1 #aib #ebe ,eggs1 cold1 ,alexandra1 #aib #ebg ,eggs1 cold1 ,argenteuil1 #aib #ebh ,eggs1 cold1 ,capucine1 #aic #ebi ,eggs1 cold1 ,carme1 #aic #ecj ,eggs1 cold1 ,colbert1 #aic #eca ,eggs1 cold1 ,colinette1 #aic #ecc ,eggs1 cold1 ,frou-,frou1 #aid #ecd ,eggs1 cold1 ,moscovite1 #aid #ecf ,eggs1 cold1 ,polignac1 #aie ,eggs1 cold1 preparation of1 #aib #ech ,eggs1 cold1 ,rubens1 #aie #ecb ,eggs1 cold1 with ,tarragon1 #aic #cii ,eggs1 devilled1 #afe #cie ,eggs1 on the dish1 #afd #ddj ,eggs en ,cocotte1 #agd #ddc ,eggs en ,cocotte1 la ,jeannette1 #age #dde ,eggs en ,cocotte1 la ,lorraine1 #age #ddf ,eggs en ,cocotte1 la ,maraichre1 #age #ddh ,eggs en ,cocotte1 la ,soubise1 #agf #dda ,eggs en ,cocotte1 with ,chambertin1 #agd #ddb ,eggs en ,cocotte1 with cream1 #age #ddd ,eggs en ,cocotte1 with gravy1 #age #ddg ,eggs en ,cocotte1 with morels1 #age #dhb ,eggs1 fried1 #ahc #dhg ,eggs1 fried1 la ,portugaise1 #ahd #dhh ,eggs1 fried1 la ,provenale1 #ahd #dhi ,eggs1 fried1 la ,romaine1 #ahe #dij ,eggs1 fried1 la ,verdi1 #ahe #dhe ,eggs1 fried1 harvesters'1 #ahd #dhf ,eggs1 fried1 poached1 #ahd #dia ,eggs1 fried1 poached1 la ,villeroy1 #ahe #dhc ,eggs1 fried1 preparation of1 #ahc #dcc ,eggs1 hard-boiled1 #agb #dcd ,eggs1 hard-boiled1 ,carme1 #agb #dce ,eggs1 hard-boiled1 ,chimay1 #agc #dcf ,eggs1 hard-boiled1 in croquettes1 #agc #dcg ,eggs1 hard-boiled1 in rissoles1 #agc #cgc ,eggs1 hard-boiled1 various1 #aeh #djb ,eggs1 ,isoline1 #aff #djc ,eggs1 ,jockey ,club1 #aff ,eggs1 lapwings'4 ,see ,lapwings' eggs #djd ,eggs1 ,lully1 #aff #dje ,eggs1 ,meyerbeer1 #aff #djf ,eggs1 ,mirabeau1 #aff #ddi ,eggs1 moulded1 #agf #dej ,eggs1 moulded1 la ,carignan1 #agf #dea ,eggs1 moulded1 la ,duchesse1 #agf #dec ,eggs1 moulded1 la ,mortemart1 #agg #deb ,eggs1 moulded1 ,galli-,mari1 #agg #ded ,eggs1 moulded1 ,neapolitan1 #agg #dee ,eggs1 moulded1 ,palermitaine1 #agg #def ,eggs1 moulded1 ,polignac1 #agh #deg ,eggs1 moulded1 ,princess1 #agh #deh ,eggs1 moulded1 ,printanier1 #agh #djg ,eggs1 ,omer-pacha1 #afg #djh ,eggs1 ,parmentier1 #agf ,eggs1 plovers'4 ,see plovers' eggs ,eggs1 poached1 #afg #dae ,eggs1 poached1 l',aurore1 #afi #dag ,eggs1 poached1 la ,bohmienne1 #afi #dai ,eggs1 poached1 la ,bruxelloise1 #agj #dbj ,eggs1 poached1 la ,clamart1 #agj #dbb ,eggs1 poached1 la ,comtesse1 #agj #dad ,eggs1 poached1 ,argenteuil1 #afi #dah ,eggs1 poached1 ,boeldieu1 #afi #dba ,eggs1 poached1 ,colbert1 #agj #dac ,eggs1 poached1 dishing of1 #afh #dbh ,eggs1 poached1 d',orsay1 #aga #daf ,eggs1 poached1 en ,berceau1 #afi #dhf ,eggs1 poached1 fried1 #ahd #dia ,eggs1 poached1 fried la ,villeroy1 #ahe #dbc ,eggs1 poached1 ,grand ,duc1 #agj #dbd ,eggs1 poached1 ,maintenon1 #agj #dbe ,eggs1 poached1 ,massna1 #aga #dbf ,eggs1 poached1 ,mireille1 #aga #dbg ,eggs1 poached1 ,mornay1 #aga #daa ,eggs1 poached1 procedure for1 #afg #dbi ,eggs1 poached1 ,rossini1 #aga #dcj ,eggs1 poached1 ,svign1 #aga #dca ,eggs1 poached1 ,victoria1 #agb #dcb ,eggs1 poached1 with red wine1 #agb ,eggs1 recipes for1 #afd-aif #dei ,eggs1 scrambled1 #agh #dfa ,eggs1 scrambled1 la ,bohmienne1 #agi #dgd ,eggs1 scrambled1 la ,pimontaise1 #ahb #dge ,eggs1 scrambled1 la ,portugaise1 #ahb #dfc ,eggs1 scrambled1 ,chasseur1 #ahj #dfd ,eggs1 scrambled1 ,chatillon1 #ahj #dfi ,eggs1 scrambled1 ,georgette1 #aha #dfh ,eggs1 scrambled1 ,grand-mre1 #aha #dgj ,eggs1 scrambled1 for luncheon hot hors d'uvre1 #aha #ebj ,eggs1 scrambled1 lapwings'1 #aia #dfj ,eggs1 scrambled1 method of scrambling1 #agi #dgc ,eggs1 scrambled1 ,orloff1 #aha #dgf ,eggs1 scrambled1 ,princess ,mary1 #ahb #dgg ,eggs1 scrambled1 ,rachel1 #ahb #dgh ,eggs1 scrambled1 ,reine ,margot1 #ahb #dhj ,eggs1 scrambled1 ,rothschild1 #ahc #dfg ,eggs1 scrambled1 with cheese1 #ahj #dff ,eggs1 scrambled1 with herbs1 #ahj #dga ,eggs1 scrambled1 with morels1 #aha #dgb ,eggs1 scrambled1 with ,mousserons1 #aha #dfb ,eggs1 scrambled1 with mushrooms1 #ahj #dfe ,eggs1 scrambled1 with shrimps1 #ahj #dha ,eggs1 scrambled1 with truffles1 #ahc ,eggs1 soft-boiled1 #afg- #dab ,eggs1 soft-boiled1 cooking of1 #afh #dac ,eggs1 soft-boiled1 dishing of1 #afh #bag ,eggs1 threaded1 #ij #bcdb ,eggs1 whites of1 to beat1 #fhi #cig ,eggs1 with brown butter1 #afe ,elementary preparations1 chapter on1 #gj-hf #aage minc de ,buf1 #cij #aagf minc de ,buf en ,miroton1 #cij #acdh mincs et ,hachis1 #ddf 8,en ,casserole40 ,see ,polings 8,en ,cocotte40 ,see ,polings #bjhh ,endive1 kinds of1 #fcg #bdha ,english almond pudding1 #gcj #bfbh ,english blanc mange1 #gfj #bdhi ,english bread pudding1 #gcc #bejb ,english rice pudding1 #gce ,english sauces1 cold1 #eb-ec ,english sauces1 hot1 #de-dg #bdih ,english tapioca1 etc41 puddings1 #gcd #bfaa ,english tarts1 #gef ,entres1 garnishing preparations for #ib-if ,entres1 mutton1 lamb1 etc41 of1 #dca ,entres and ,relevs1 #ceb-cec ,entremets--7for particular entremets see their ,names7-- ,entremets1 cold fruit1 #gga-ghg ,entremets1 hot fruit1 #gdc-gde ,entremets1 hot1 various1 #ged-gef ,entremets1 various preparations for1 #gaa-gac #ajjc perlans l',anglaise1 #cch #ajjd perlans au ,gratin1 #cci #ajje perlans grills1 #cci #ajjg perlans1 ,mousse chaude d'1 la ,royale1 #cci #ajjf perlans1 ,mousselines d'1 #cci #acgh pigrammes d',agneau1 #ded #ahga pigrammes de ,perdreau1 #eib #bacc pinards l',anglaise1 #fdf #bacd pinards la ,crme1 #fdf #bacf pinards la ,viroflay1 #fdf #bace pinards au ,gratin1 #fdf #gjc pinards1 cream of1 #bdf #bach pinards1 ,crpes aux1 #fdg #baci pinards1 ,souffl aux1 #fdg #badj pinards1 ,souffl d'1 aux ,truffes1 #fdg #acg pinards1 ,subrics d'1 #fd ,escalopes de ,foie ,gras4 ,see under ,foie ,gras #abbf ,escalopes de ,ris de ,veau la ,favorite1 #daj #abbi ,escalopes de ,ris de ,veau la ,marchale1 #daa #abbe ,escalopes de ,ris de ,veau ,brengre1 #daj #abbg ,escalopes de ,ris de ,veau ,grand ,duc1 #daj #abbh ,escalopes de ,ris de ,veau ,judic1 #daa #ch ,escoffier1 ,chasseur sauce1 #be #gg ,escoffier1 cherry sauce1 #cg #cg ,escoffier1 devilled sauce1 #bf #ec ,escoffier1 ,robert sauce1 #ca ,espagnole4 ,see ,brown sauce #bced ,essences1 #fid- #ac ,essences1 various1 #ac ,estouffade4 ,see ,brown stock #bgbf ,eugenia3 ,italian cream1 #ghc ,f4 #agf ,faggots1 #gb #ahca ,faisan la ,bohmienne1 #eha #aheb ,faisan la ,bohmienne1 #ehg #ahce ,faisan la ,choucrote1 #ehb #ahcf ,faisan la ,crme1 #ehb #ahee ,faisan la ,croix de ,berny1 #ehh #ahch ,faisan la ,gorgienne1 #ehc #aiga ,faisan la ,gunzbourg1 #fab #ahbi ,faisan la ,mode d',alcantara1 #ehj #ahda ,faisan la ,normande1 #ehc #ahdb ,faisan la ,prigueux1 #ehd #ahdc ,faisan la ,rgence1 #ehd #ahdd ,faisan la ,sainte-,alliance1 #ehd #ahcj ,faisan l',angoumoise1 #eha #ahec ,faisan1 ,chaud-,froid de1 #ehg #ahed ,faisan1 ,chaud-,froid de1 la ,buloz1 #ehg #ahdf ,faisan1 ,ctelettes de1 #ehe #aheg ,faisan1 ,ctelettes de1 #ehh #ahcg ,faisan ,demidoff1 #ehb #ahcb ,faisan en ,casserole1 #eha #ahcd ,faisan en ,chartreuse1 #ehb #ahcc ,faisan en ,cocotte1 #eha #ahef ,faisan en ,daube1 #ehh #ahdf ,faisan1 ,filets de1 #ehe #aheh ,faisan1 ,galantine de1 #ehh #ahci ,faisan1 ,grill1 ,diable1 #ehc #ahdj ,faisan1 ,kotschoubey1 #ehc #ahei ,faisan1 ,mousse de1 #ehh #ahej ,faisan1 ,mousses et ,mousselines de1 #eg #ahfj ,faisan1 ,pain de1 en ,belle-vue1 #ehh #ahdi ,faisan1 ,pt chaud de1 #ehf #aifi ,faisan1 ,rti1 #fab #aigj ,faisan1 ,rti la ,prigourdine1 #fab #ahdg ,faisan1 ,salmis de1 #ehe #ahdh ,faisan1 ,saut de1 #ehf #ahea ,faisan1 ,souffl de1 #ehg #ahde ,faisan ,souvaroff1 #ehe #ahdf ,faisan1 ,suprmes de1 #ehe #ahfa ,faisan1 ,suprmes de1 ,chtelaine1 #ehi #ahfb ,faisan1 ,suprmes de1 ,gastronome1 #ehi #ahfc ,faisan1 ,terrine de1 #ehi ,farinaceous products1 recipes for1 #fgb-gg #bfc ,fat1 for frying1 preparation1 #abc ,feathered game1 roasts of1 #fab-ae #cdg ,fennel la ,grecque1 #aeb #aaf ,fennel sauce1 #df #badb ,fennel1 tuberous1 #fdh #gfj ,fra1 #bfa #bada ,feuilles de ,vigne farcies1 #fdg #bade ,fves la ,crme1 #fdh #badd ,fves au ,beurre1 #fdh #gjd ,fves1 cream of1 #bdf #badf ,fves1 ,pure de1 #fdh #aice ,fig-peckers1 #fjd #cdh ,figs1 fresh1 #aeb #bgej ,filbert ice-cream1 #gia #bebc ,filbert1 ,souffl with1 #gci #bcci ,filberts1 various preparations1 #fhh ,filet de ,buf4 ,see under ,buf #aiji ,filets de ,cailles aux ,pommes d',or1 #fjj ,filets de ,levraut4 ,see under ,levraut ,filets de ,maquereau4 ,see under ,maquereau #ajah ,filets de ,merlan au ,gratin1 #cdc #ajba ,filets de ,merlan ,orly1 #cdd ,filets de ,poulet4 ,see under ,poulet ,filets de ,soles4 ,see under ,soles #ajgf ,fillet steaks1 #cfb #aehj ,fillets of chicken1 #ejg ,fish--,see also ,bouillabaisse and ,matelote #afb ,fish aspic1 with red wine1 #fb #afa ,fish aspic1 with white wine1 #fa #ggf ,fish1 boiling in salted water1 #bfb #ghj ,fish1 braising of1 #bfe #ajda ,fish cakes1 #cea #d ,fish ,consomm1 #f #ggh ,fish1 cooking of1 la ,meunire1 #bfd #ghb ,fish1 cooking of1 au ,gratin1 #bfg #gge ,fish1 cooking1 various ways of1 #bfb #ghc ,fish1 crimping of1 #bfg #ggg ,fish1 frying of1 #bfc #bfe ,fish1 frying medium for1 #abf ,fish1 general remarks on1 #bfj #ah ,fish1 glaze1 #ad #gha ,fish1 grilling of1 #abb1 #bff #ggi ,fish1 poaching of1 #bfe #baj ,fish1 ,royale1 #hh #aa ,fish1 stock1 white1 #aa #ab ,fish1 stock1 with red wine1 #ab #bjd ,fish1 special stuffings for1 #hc #baee ,flageolets1 #fdi #fcf ,flageolets1 ,pure of1 #bbg #bfdi ,flamri1 #gfe #bjfc ,flan aux ,carottes1 #fcb #bjfd ,flan de ,pommes la ,batelire1 #ged #bjfc ,flan de ,pommes chaud1 ,ninon1 #gec #bjgf ,flan1 grill aux ,champignons1 #fcd #bced ,flavourings1 #fid #bcie ,flawn crust1 #gjg #ahb ,flour1 #ge- #aia ,flour panada1 #gh #bdai ,flower1 fritters1 #gae #cdi ,foie-,gras1 #aeb #agbf ,foie-,gras1 #edg #agce ,foie-,gras1 ,aspic de1 #eea #agcg ,foie-,gras au ,paprika1 #eeb #agbg ,foie-,gras1 cuit dans une ,brioche1 #edh #bcad ,foie-,gras1 ,dlices de1 #fha #agbh ,foie-,gras1 ,escalopes de1 la ,prigueux1 #edi #agbi ,foie-,gras1 ,escalopes de1 la ,ravignan1 #edi #agcj ,foie-,gras1 ,escalopes de1 la ,talleyrand1 #edi #agch ,foie-,gras1 ,escalopes de1 ,marchale1 #eeb #agcf ,foie-,gras1 ,gastronome1 #eea #agci ,foie-,gras1 ,mousse de1 #eeb #agdj ,foie-,gras1 ,mousselines de1 #eec #agda ,foie-,gras1 ,pain de1 #eec #agdb ,foie-,gras1 ,parfait de1 #eec #agdc ,foie-,gras1 ,pav de1 ,lucullus1 #eec #chd ,foie-,gras1 sausages1 #afj #agca ,foie-,gras1 ,souffls de1 #eej #agcb ,foie-,gras1 ,timbale de1 l',alsacienne1 #eej #agcc ,foie-,gras1 ,timbale de1 ,cambacrs1 #eej #agcd ,foie-,gras1 ,timbale de1 ,montesquieu1 #eea #agdd ,foie-,gras1 ,timbale de1 ,tzarine1 #eed #abdh ,foie de ,veau l',anglaise1 #dah #abdg ,foie de ,veau brais la ,bourgeoise1 #dag #abej ,foie de ,veau l',espagnole1 #dah #abdi ,foie de ,veau1 ,brochettes de1 #dah #abeb ,foie de ,veau1 ,pain de1 #dah #abea ,foie de ,veau saut aux fines ,herbes1 #dah #afff ,foies de ,volaille sauts au ,vin rouge1 #ebg #bcaf ,fondants au ,chester1 #fhb ,fonds d',artichauts4 ,see under ,artichauts #bje ,forcemeat balls or ,quenelles1 #hd #aie ,forcemeat1 chicken1 fine1 #gi #bjj ,forcemeat1 chicken1 for galantines1 c41 #ha #aic ,forcemeat1 chicken1 with panada and butter1 #gh #aid ,forcemeat1 chicken1 with panada and cream1 #gi #aig ,forcemeat for galantines1 pies1 terrines1 #hj #bja ,forcemeat1 game1 for pies and terrines1 #hb #bjb ,forcemeat1 gratin1 for hot raised pies1 #hb #aie ,forcemeat1 8,mousseline10 #gi #bjc ,forcemeat1 pike1 for ,quenelles1 #hc #aif ,forcemeat1 pork1 #hj #aii ,forcemeat1 veal1 with fat and cream1 #ha #aih ,forcemeat1 veal1 with fat or ,godiveau1 #hj #bdf ,foreign soups1 #ajc ,fowl4 ,see also ,volaille #afeb ,fowl1 ,abatis de1 aux ,navets1 #ebb #afed ,fowl1 ,ballotines of1 #ebc ,fowl1 cold1 preparations of1 #eca et seq4 #fgj ,fowl1 coulis of1 #bcf #afec ,fowl1 giblet pie1 #ebc #afed ,fowl1 legs of1 boned and stuffed1 #ebc #gdd ,fowl1 livers1 soup of1 #beg #affi ,fowl1 marinade of1 #ebh ,fowl roasts1 #fji-aa #fc ,foyot sauce1 #cd #bgdb ,fraisalia ,timbale1 #ghf #bfgc ,fraises la ,crole1 #ggc #bfhc ,fraises la ,ritz1 #gge #bfhd ,fraises1 ,cardinal1 #gge #bfgd ,fraises1 ,fmina1 #ggc #bfha ,fraises1 ,lrina1 #ggd #bfge ,fraises1 ,marguerite1 #ggd #bfgf ,fraises1 ,marquise1 #ggd #bfgg ,fraises1 ,melba1 #ggd #bfgh ,fraises1 ,nina1 #ggd #bfhb ,fraises1 ,rve de ,bb1 #gge #bfgi ,fraises1 ,romanoff1 #ggd #bgdc ,fraises1 ,tivoli aux1 #ghg #bfhj ,fraises1 ,wilhelmine1 #ggd #bfhe ,fraises1 ,zelma ,kuntz1 #gge #bcii ,frangipan cream1 #gaj #bdjj ,frangipan for fried cream1 #gaj #aib ,frangipan panada1 #gh #baeg ,french ,beans1 #fej #baeh ,french ,beans1 panachs1 #fej #fch1 #baei ,french ,beans1 pure of1 #bbg1 #fej #bfbe ,french blanc mange1 #gei #bdaj ,french bread pudding1 #gcc #bdig ,fresh noodle pudding1 #gcd #abgg ,fricadelles1 #dbe #abjf ,fricandeau1 #djc #abjg ,fricandeau1 froid1 #djc #affg ,fricasse de ,poulet l',ancienne1 #ebg #affh ,fricasse de ,poulet aux crevisses1 #ebh #abgf ,fricasse de ,veau1 #dbe #affi ,fritt ou ,marinade de ,volaille1 #ebh #bdcj ,fritters la ,bourgeoise1 #gai #bdcb ,fritters la ,grand-mre1 #gai #bdce ,fritters la ,suzon1 #gbj #bdbb ,fritters1 ,acacia-flower1 #gaf #behh ,fritters1 apple1 #gea #bdbj ,fritters1 apricot1 #gae #bca ,fritters1 batter for1 #ie #bdbc ,fritters1 custard1 #gaf #bdai ,fritters1 flower1 #gae #bcc ,fritters1 batter for flower1 #if #bdai ,fritters1 fruit1 #gae #bcc ,fritters1 fruit batter for1 #if #bcd ,fritters1 batter for oven-glazed fruit1 #if #bdcd ,fritters1 ,mignon1 #gai #bdbi ,fritters1 pineapple1 la ,favorite1 #gah #bdcc ,fritters1 ,rgina1 #gai ,fritters1 souffld1 #gah #bdbg ,fritters1 souffld1 ordinary1 #gah #bdbh ,fritters1 souffld1 en surprise1 #gah #bdba ,fritters1 strawberry1 #gae #bdca ,fritters1 ,sylvana1 #gai ,fritters1 various1 #gah-bj #bdbd ,fritters1 ,viennese1 #gag #bdbf ,fritters1 ,viennese1 cold1 #gag #bdbe ,fritters1 ,viennese1 hot1 #gag #cej ,frivolities1 #aeb #cea ,frogs1 #aeb #gfb ,frogs1 #bfa #fhc ,frogs1 ,velout of1 #bdj #bghf ,fromage glac1 #gif #bfbc ,fruit ,bavarois1 various1 #gei #bcej ,fruit1 candied1 #fic ,fruit ,entremets1 cold1 #gga-hg ,fruit ,entremets1 hot1 #gdc-de #bdai ,fruit1 fritters of fresh1 #gae ,fruit ice-creams1 preparation of1 #gib #bgbe ,fruit1 ,macdoine of1 cooled1 #ghc ,fruit preparations1 #gic-ie ,fruit puddings1 ,english1 #gca-cc #bdji ,fruit sauce1 #gac #bebj ,fruit souffls1 in a croustade1 #gci #biec ,fruit1 stewed1 #hbj #bieb ,fruit1 stewed1 plain1 #hbj #bgda ,fruit1 ,sudoise of1 #ghf #bfji ,fruit suprme la ,gabrielle1 #gee #bfc ,frying fat1 its preparation1 #abc #ggg ,frying of fish1 #bfc #bfg ,frying medium1 care of the1 #abg #bfd ,frying medium1 degrees of heat for1 #abd #bfe ,frying medium for fish1 #abf #bff ,frying medium1 quantity of1 #abf #bfb ,fryings1 #abc ,g4 #aheh ,galantine de ,faisan1 #ehh #agjh ,galantine de ,volaille1 #ech #aig ,galantines1 forcemeat for1 #hj #bjj ,galantines1 chicken forcemeat1 for1 #ha #deb ,galli-,mari1 moulded eggs1 #agg #afj ,game1 aspic of1 #fa #e ,game ,consomm1 #g #bif ,game cream1 #ada #ahbg ,game1 feathered1 #egi #bja ,game forcemeat1 for pies and terrines1 #hb #ag ,game glaze1 #ad #bji ,game ,royale1 #hh #h ,game stock1 brown1 #aj ,game1 venison and ground1 #efg-egh #aibd ,gangas1 #fjb ,garden party1 luncheon menu for1 #hdc #bgca ,garnished meringues1 #ghd ,garnishes for soups1 #hg-ia ,garnishes1 various kinds of1 #gg-hf #bgi ,garnishes1 vegetable1 #acc ,garnishes1 vegetables and1 #acb-acd ,garnishing preparations for ,relevs and ,entres1 #ib-if #fbh ,gele aux ,pommes d',amour1 #bbe #fbi ,gele de ,volaille la ,napolitaine1 #bbe #fbh ,gele of tomatoes1 #bbe #bfed ,geles rubannes1 #gfh #aihc ,gelinottes rties1 #fae4 ,see also ,hazel ,hens #abd ,genoa sauce1 #dh #ch ,genevoise sauce1 #bf #bddd ,georgette pancakes1 #gbb #bdia ,german bread pudding1 #gcc #afec ,giblet pie1 #ebc #gda ,giblet soup1 #bef #bcee ,gilding preparation1 #fid #bjhf ,giroles1 #fcf #acjg ,gigot la ,boulangre1 #dcd #acji ,gigot la ,soubise1 #dce #acje ,gigot ,bouilli l',anglaise1 #dcc #acjh ,gigot marin en ,chevreuil1 #dcd #bdde ,gil-,blas pancakes1 #gbb #bcde ,glace l',ancienne1 #fia #bcdf ,glace au ,fondant1 #fia #bggg ,glace ,alhambra1 #gie #bggh ,glace ,carmen1 #gie #bggi ,glace ,comtesse ,marie1 #gie #bghj ,glace ,coucher de ,soleil1 #gie #bgha ,glace ,dame-,jeanne1 #gie #bghi ,glace des ,iles1 #gif #bghg ,glace des ,gourmets1 #gif #bghb ,glace ,dora1 #gie #bghc ,glace toile du ,berger1 #gie #bghd ,glace ,fleurette1 #gif #bghe ,glace ,francillon1 #gif #bghf ,glac1 ,fromage1 #gif #bgic ,glace ,marie-,thrse1 #gig #bgie ,glace ,plombire1 #gig #bcdf ,glace1 ,sucre en1 #fib #bgij ,glace1 ,madeleine1 #gif #bgid ,glaces1 ,meringues1 #gig #bgia ,glaces1 ,mandarines1 #gig #bgib ,glaces1 ,mandarines1 aux ,perles des ,alpes1 #gig #ah ,glaze1 fish1 #ad #ag ,glaze1 game1 #ad #bc ,glaze1 half1 #ai #ae ,glaze1 meat1 #ad #af ,glaze1 poultry1 #ad #bgb ,glazes1 #abi #ad ,glazes1 various1 #ac ,glazing of braised meat1 #ajf #bcda ,glazing1 moulds of1 #fhi ,glossary1 xiii-xvi #ace ,gloucester sauce1 #eb #bbha ,gnochi la ,romaine1 #fgb #bbhj ,gnochi au ,gratin1 #fgb #bbhb ,gnochi of potatoes1 #fgb #badg ,gombos1 #fdh #badh ,gombos la ,crme1 #fdh #badi ,gombos for garnishing1 #fdh #gdi ,gombos soup1 #beh #cfe ,goose1 breast of1 smoked1 #aef #bfhf ,gooseberry fool1 #ggf #hd ,gooseberry sauce1 #ch ,gosling4 ,see also ,oison #aifb ,gosling1 roast1 #faa #chb ,gotha and ,milan ,salami1 #afj #bcge ,gougre paste1 #gja #aagg ,goulash de ,buf la ,hongroise1 #cij #ci ,grand-,veneur sauce1 #bh #bicj ,granits1 #had #bgge ,grape ice1 #gid #bfi ,gratin1 complete1 #abg #bbbb ,gratin de ,pommes de ,terre la ,dauphinoise1 #ffa #bjb ,gratin forcemeat for hot raised pies1 #hb #bga ,gratin1 light1 #abi #bgj ,gratin1 rapid1 #abh #bfh ,gratins1 #abg #bee ,gravy of roasts1 #aah #da ,gravy1 thickened1 #bh #db ,gravy1 veal1 tomat1 #bh #bhi ,green butter1 #adj #adc ,green colouring butter1 #ee #aca ,green sauce1 #ea #bdad ,greengage sauce1 #gad #abaf ,grenadins1 #djf #abag ,grenadins1 froids en ,belle-vue1 #djf #abe ,gribiche sauce1 #di #bcba ,grilled bones1 #fhc #gha ,grilling of fish1 #bff #bfa ,grilling of products coated with butter and bread crumbs1 #abb #beg ,grills1 #aai ,grills1 classified1 #abj-aca #bfj ,grills1 fish1 #abb #beh ,grills1 red meat1 #abj #bei ,grills1 white meat1 #abb #aibf ,grives la ,bonne-,femme1 #fjb #aibg ,grives la ,ligeoise1 #fjb #fff ,grives1 ,coulis de1 au ,pain noir1 #bce #aibe ,grives et ,merles de ,corse1 #fjb #aibh ,grives1 froides1 #fjc #aigi ,grives1 rties1 #fad ,ground-game roasts1 #faa-fab #aibc ,grouse1 #fjb #ffg ,grouse1 ,coulis of1 #bce #aihc ,grouse1 roast1 #fae #gfa ,gudgeon1 #bfa #bcfd ,gumming1 method of1 #fif ,h4 #aagh ,hachis de ,buf l',amricaine1 #cia #aagi ,hachis de ,buf ,parmentier1 #cia #ajjh ,haddock1 #cdj #ajja ,haddock1 fresh1 #cch #bcbh1 #bcbi ,haddock1 tartlets of1 #fhd #bc ,half glaze1 #ai ,ham4 ,see also ,jambon #adaf ,ham la ,chanoinesse1 #dfe #adag ,ham la ,choucrote1 #dfe #adah ,ham la ,maillot1 #dfe #cei ,ham1 ,ardennes1 #aee #adcg ,ham1 cold1 la ,gele1 #dgj #adci ,ham1 cold1 ,mousse de1 #dga #addj ,ham1 cold1 ,mousse de1 l',alsacienne1 #dga #addb ,ham1 cold ,mousselines of1 #dgb #adch ,ham1 cold ,souffl of1 #dga #adbj ,ham1 garnishes for braised1 #dff #adae ,ham1 hot1 #dfd ,ham1 kinds of1 #dfd #adda ,ham1 ,mousse de1 au ,blanc de ,poulet1 #dga #adcj ,ham1 ,mousse de1 chaude1 #dfi #adca ,ham1 ,mousse de1 treatment and accompaniment of1 #dfi #adcd ,ham1 ,mousselines de1 la ,florentine1 #dgj #adce ,ham1 ,mousselines de1 la ,hongroise1 #dgj #adcc ,ham1 ,mousselines de1 ,alexandra1 #dgj #addb ,ham1 ,mousselines de1 cold1 #dgb #adcj ,ham1 ,mousselines de1 hot1 #dfi #adcb ,ham1 ,mousselines de1 treatment and poaching1 #dfi #adcf ,ham1 ,mousselines de1 with ,petits ,pois1 #dgj #adai;a ,ham1 ,prague1 la ,metternich1 #dff #adai;b ,ham1 ,prague1 la ,norfolk1 #dff #adai ,ham1 ,prague1 sous la cendre1 #dfe #adba1 #adbb ,ham ,souffl1 #dff1 #dfg #adbe ,ham souffl ,alexandra1 #dfh #adbf ,ham souffl ,carmen1 #dfh #adbg ,ham souffl ,gastronome1 #dfh #adbh ,ham souffl ,milanaise1 #dfh #adbi ,ham souffl ,prigourdine1 #dfh #adbc ,ham souffl1 preparation of1 with cooked ham1 #dfg #adbd ,ham souffl1 preparation of1 with raw ham1 #dfg #ccc ,ham1 ,york ,cones1 #aej #cae ,hamburg beef1 smoked1 #ade ,hard-boiled eggs4 ,see under ,eggs ,hare4 ,see also ,livre #ahaj ,hare1 choosing of1 #egb #aifg ,hare1 roast1 #faa #acdi ,haricot de ,mouton1 #ddf #baea ,haricots blancs l',amricaine1 #fdi #baec ,haricots blancs la ,bretonne1 #fdi #baeb ,haricots blancs au ,beurre1 #fdi #fcg ,haricots blancs1 ,pure de1 #bbh #baed ,haricots blancs1 ,pure de1 #fdi #aiib ,haricots blancs1 ,salade de1 #fag #baed ,haricots blancs1 ,soissonnaise1 #fdi ,haricots ,flageolets4 ,see ,flageolets #baeh ,haricots panachs1 #fej #fci ,haricots rouges1 ,pure de1 #bbh ,haricots verts4 ,see ,french beans #aiai ,hazel hens1 #fjb #ffg ,hazel hens1 ,coulis of1 #bce #aihc ,hazel hens1 roast1 #fae #aee ,hazel-nut butter1 #eh #bdac ,hazel-nut sauce1 #gad #bcci ,hazel-nuts1 various preparations of1 #fhh #bfd ,heat1 various degrees of1 and their application1 #abd #ahc ,herb juice1 #ge #hc ,herb sauce1 #ch #cee ,herrings la ,livonienne1 #aec #cef ,herrings la ,russe1 #aec #gfc ,herrings1 fresh1 #bfa #cec ,herrings1 fresh1 marinaded with white wine1 #aec #gfe ,herrings1 fresh-water1 #bfa #ced ,herrings1 ,lucas1 #aec #ceb ,herrings1 salted1 salad of filleted1 #aec #ceg ,herrings1 with ,french beans1 #aed #becc ,hilda ,souffl1 #gdj #cj ,hollandaise sauce1 #bb #ici ,homard l',amricaine1 #caf #idj ,homard la ,bordelaise1 #cag #idb ,homard la ,broche1 #cah #ide ,homard la ,crme1 #cai #iei ,homard la ,grammont1 #cbd #idg ,homard la ,mornay1 #cbj #idi ,homard la ,newburg1 with cooked lobster1 #cbj #idh ,homard la ,newburg with raw lobster1 #cbj #iej ,homard la ,palestine1 #cbj #ifj ,homard la ,parisienne1 #cbe #ifa ,homard la ,russe1 #cbf #idg ,homard au ,gratin1 #cbj #ied ,homard1 ,aspic de1 #cbb #ffc ,homard1 ,bisque de1 #bcd #ida ,homard1 bouilli la ,hollandaise1 #cag #adi1 #bhg ,homard butter1 #ef1 #adj #idc ,homard ,cardinal1 #cah #idd ,homard ,clarence1 #cai #iec ,homard1 cold1 with various sauces1 #cbb #iee ,homard1 ,ctelettes de1 ,arkangel1 #cbc #bie ,homard cream1 #ada #idf ,homard grill1 #cai #ifb ,homard1 ,mayonnaise de1 #cbg #ief ,homard1 ,mousse de1 #cbc #ieg ,homard1 ,mousse de1 moule1 #cbd #ieh ,homard1 ,mousse de1 petites1 #cbd #iea ,homard1 ,mousselines de1 #cba #ifc ,homard1 ,salade de1 #cbg #ieb ,homard1 ,souffls de1 #cba #fhd ,homard1 ,velout de1 #bda #fhe ,homard1 ,velout de1 la ,cleveland1 #bda #fhf ,homard1 ,velout de1 l',indienne1 #bda #fhg ,homard1 ,velout de1 l',orientale1 #bda #fhi ,homard1 ,velout de1 la ,persane1 #bdb #fhh ,homard1 ,velout de1 au ,paprika1 #bdb #baej ,hop sprouts1 #fdh ,hors-d'uvres1 general remarks on1 #acg-ci ,hors-d'uvres1 preparations for1 #aci-db ,hors-d'uvres1 recipes for1 #adb-fc #bij ,horse-radish butter1 #adj #aai ,horse-radish sauce1 #dg #ach ,horse-radish sauce1 #ec #ihj ,hutres la ,favorite1 #ccc #ihd ,hutres la ,florentine1 #ccd #ihb ,hutres la ,mornay1 #ccd #iha ,hutres au ,gratin1 #ccd #cah ,hutres1 brochettes d'1 ,lucifer1 #fhb #ihe ,hutres grilles1 #ccd #ceh ,hutres1 ,hors-d'uvres pour1 #aed #cfd ,hutres natives1 with caviare1 #aee #ihf ,hutres1 ,quenelles d'1 la ,reine1 #ccd #ihc ,hutres souffles1 #ccd #fij ,hutres1 ,velout d'1 #bdb #he ,hungarian sauce1 #ch ,i4 #bggg ,ice1 ,alhambra1 #gie #bgfa ,ice1 apricot1 #gic #bgfc ,ice1 banana1 #gic #bggh ,ice1 ,carmen1 #gie #bgfd ,ice1 cherry1 #gic #bggi ,ice1 ,comtesse ,marie1 #gie #bghj ,ice1 ,coucher de ,soleil1 #gie #bgha ,ice1 ,dame-,jeanne1 #gie #bghb ,ice1 ,dora1 #gie #bghc ,ice1 toile du ,berger1 #gie #bgge ,ice1 grape1 #gid #bgfe ,ice1 lemon1 #gic #bggj ,ice1 melon1 #gid #bgga ,ice1 orange1 #gid #bggb ,ice1 peach1 #gid #bggc ,ice1 pear1 #gid #bgfb ,ice1 pineapple1 #gic #bggd ,ice1 plum1 #gid #bgfg ,ice1 raspberry1 #gic #bgfh ,ice1 red-currant1 #gid #bgff ,ice1 strawberry1 #gic #bgfi ,ice1 tangerine1 #gid #bggf ,ice1 violet1 #gid #bgdh ,ice-cream1 almond1 #gij #bgdi ,ice-cream1 asparagus1 #gia #bgeb ,ice-cream1 chocolate1 #gia #bgea ,ice-cream1 coffee1 #gia #bgej ,ice-cream1 filbert1 #gia #bgei ,ice-cream1 fruit1 making of1 #gib #bgeh ,ice-cream1 fruit1 preparations for1 #gib #bgfj ,ice-cream1 ,liqueur1 preparations for1 #gib #bged ,ice-cream1 pistachio1 #gia #bgee ,ice-cream1 pralined1 #gia ,ice-cream1 preparation of1 #gij-gic #bgef ,ice-cream1 tea1 #gia #bgeg ,ice-cream1 vanilla1 #gia #gec ,ice-cream1 walnut1 #gia ,ices4 ,see also ,biscuits1 ,iced ,bombes1 ,coupes1 ,ice1 ,glace1 ,granits1 ,marquises1 ,mousses and ,sorbets #bhaf ,ices1 light1 #hjj #bgdd ,ices1 making of1 #ghh #bgde1 #bghh ,ices1 moulding of1 #ghi1 #gif #bgdf ,ices1 preparations for1 #gij ,iced ,souffls1 #hab #bhag ,ices1 various preparations1 #hjj #bcdf;a ,icing sugar1 #fib #bgbc ,ile flottante1 #ghb #beji ,indian pudding1 souffld1 #gcf #acej ,irish-stew1 #ddg #dj ,italian sauce1 #bh #hg ,ivory sauce1 #ci ,j4 #bief ,jam1 apricot1 #hba #bieg ,jam1 cherry1 #hbb ,jam omelets1 #gbf #bifj ,jam1 plum1 #hbc #bifa ,jam1 rhubarb1 #hbc #bieh ,jam1 strawberry1 #hbb #bifb ,jam1 tomato1 #hbd #bied ,jams1 #hbj #biee ,jams1 cooking potting and sealing of1 #hba ,jambon4 ,see also ,ham #adaf ,jambon la ,chanoinesse1 #dfe #adag ,jambon la ,choucrote1 #dfe #adah ,jambon la ,maillot1 #dfe #adai ,jambon de ,prague sous la ,cendre1 #dfe #adai;a ,jambon de ,prague la ,metternich1 #dff #adai;b ,jambon de ,prague la ,norfolk1 #dff #adcg ,jambon froid la gele1 #dgj #adda ,jambon1 ,mousse de1 au blanc de ,poulet1 #dga #adci ,jambon1 ,mousse froide de1 #dga #addj ,jambon1 ,mousse froide de1 l',alsacienne1 #dga #adcd ,jambon1 ,mousselines de1 la ,florentine1 #dgj #adce ,jambon1 ,mousselines de1 la ,hongroise1 #dgj #adcc ,jambon1 ,mousselines de1 ,alexandra1 #dgj #adcf ,jambon1 ,mousselines de1 aux petits pois1 #dgj #addb ,jambon1 ,mousselines de1 froides1 #dgb #adba ,jambon souffl1 #dff #adch ,jambon souffl1 froid1 #dga #bebi ,java ,souffl1 #gdj #bfef ,jellies la ,moscovite1 #gfh #bfee ,jellies la ,russe1 #gfh ,jellies1 ,aspics1 #ei-fc #bfej ,jellies1 classes of1 #gfe #bfec ,jellies1 garnish and accompaniments of1 #gfg ,jellies1 recipes for1 #gfe-gfh #bfed ,jellies1 rubannes1 #gfh ,jellies1 savoury or aspic1 #ei-fc #biga ,jelly1 apple1 #hbg #bcea ,jelly1 apple for decorating1 #fic #bifc ,jelly1 black-currant1 #hbe #bfea ,jelly1 calf's foot1 #gff #bfeb ,jelly1 ,gelatine base1 with1 #gff #bigj ,jelly1 orange1 #hbg #bifd ,jelly1 quince1 #hbe #bife1 #bifg ,jelly1 red-currant1 #hbe1 #hbf #bifi ,jelly1 red-currant1 prepared cold1 #hbf #bigb1 #bigc ,jelly1 tomato1 #hbg #bifh ,jelly1 white-currant1 #hbf #ajjj ,john ,dory 7,st4 ,pierre71 #cch #hh ,joinville sauce1 #ci #beff ,jubilee cherries1 #gdg ,k4 #bbic ,kache de ,sarrasin for ,potages1 #fge #bbib ,kache de ,semoule for ,coulibiac1 #fge #bidb ,kaltschale1 #hah #cdd ,karoly clairs1 #aea #geb ,kidney soup1 #bei #cjg ,kilkis1 #adc ,l4 #eih ,la ,petite ,marmite1 #bae #bcgh ,lady's ,finger ,biscuit ,paste1 #gjb #iih ,laitances la ,florentine1 ,barquettes de1 #ccg #iig ,laitances la ,meunire1 #ccg #iii ,laitances la ,nantua1 ,caisses de1 #cch #iif ,laitances de ,carpe1 #ccg #bafd ,laitues la ,crme1 #fea #bafa ,laitues la ,moelle1 #fea #bafj ,laitues1 braises au ,jus1 #fej #gjf ,laitues1 cream1 #bdg #bafb ,laitues1 farcies1 #fea #bafc ,laitues1 farcies pour ,garniture1 #fea #bafe ,laitues1 ,souffl de1 #fea #acee ,lamb1 ,baron of1 #ddi #achb ,lamb1 ,curry of1 #dee #acgj ,lamb cutlets1 #deb #acga ,lamb cutlets la ,buloz1 #deb #acgb ,lamb cutlets1 ,marchale1 #deb #acgc ,lamb cutlets1 ,milanaise1 #dec #acgd ,lamb cutlets1 ,morland1 #dec #acge ,lamb cutlets1 ,navarraise1 #dec #acgf ,lamb cutlets1 ,nelson1 #dec #acgg ,lamb cutlets1 stuffed1 la ,prigueux1 #ded #acef ,lamb1 double of1 #ddi #acgh ,lamb1 pigrammes1 #ded #aceh ,lamb1 fillet of1 #ddi ,lamb1 grass and house1 #dca-dcb ,lamb1 house1 recipes for1 #ddi et seq4 #acfi ,lamb1 leg and shoulders of1 #deb #acei ,lamb1 neck of1 #ddi #acfc ,lamb1 neck of1 la ,boulangre1 #dej #acfh ,lamb1 neck of1 la ,toscane1 #dea #acfa ,lamb1 neck of1 ,beaucaire1 #dej #acfb ,lamb1 neck of1 en ,cocotte la ,bonne-,femme1 #dej #acfd ,lamb1 neck of1 grilled1 #dej #acfe ,lamb1 neck of1 ,mireille1 #dea #acff ,lamb1 neck of1 ,printanier1 #dea #acfg ,lamb1 neck of1 ,soubise1 #dea #acha ,lamb1 pilaw of1 #dee #aceg ,lamb1 quarter of1 #ddi #aieb ,lamb1 roasts1 #fjg #acei ,lamb1 saddle of1 #ddi #acfj ,lamb1 saddle of house1 douard ,,vii1 #ddi #achj ,lamb1 saut ,printanier1 #dee #acgi ,lamb1 sweetbread of1 #ded #gfd ,lampreys1 #bfa #aiah ,land-rail1 #fjb #ifd ,langouste la ,parisienne1 #cbg #ife ,langouste la ,russe1 #cbg #aaef ,langue de ,buf aux ,fves1 #chc #aaee ,langue de ,buf ,bourgeoise1 #chc #aaed ,langue de ,buf ,choucrote1 #chc #aaeg ,langue de ,buf ,flamande1 #chc #aaeh ,langue de ,buf froide1 #chd #ahbf ,lapereaux1 #egh #aidj ,lapwings1 #fjd #cga ,lapwings' eggs la ,christiana1 #aeg #eba ,lapwings' eggs la ,danoise1 #aia #cgj ,lapwings' eggs la ,moderne1 #aeg #cgb ,lapwings' eggs la ,moscovite1 #aeg #ebc ,lapwings' eggs la ,royale1 #aia #ebd ,lapwings' eggs au ,troubadour1 #aia #eai ,lapwings' eggs1 hot1 #aia #cfi ,lapwings' eggs in ,aspic1 #aeg #ebb ,lapwings' eggs1 omelet of1 #aia #cfh ,lapwings' eggs1 plain1 #aef #ebj ,lapwings' eggs1 scrambled1 #aia #aihb ,lapwings1 roast1 #fae #beb ,larding bacon for roasts1 #aaf ,larding of meat for braisings1 #aje ,larks4 ,see ,mauviettes and ,alouettes #bafh ,laver1 #fea #gea ,leek soup1 #bei #bgfe ,lemon1 ice1 #gic #bejg ,lemon1 pudding1 souffld1 #gcf #bicg ,lemonade1 #hag #agi ,lemons1 channelled1 #gc #agi ,lemons1 peeled1 #gc #agi ,lemons1 zested1 #gc #gf ,lent ,chaud-froid sauce1 #cf ,lenten ,aspics1 #fa-fc #fa ,lenten1 ,aurore sauce1 #cc #bd ,lenten1 sauce1 brown1 #ai #aiib ,lentil salad1 #fag #baff ,lentilles au ,beurre1 #fea #fdj ,lentilles1 ,pure de1 #bbh #bafg ,lentilles1 ,pure de1 #fea #becj ,lrina1 ,souffl1 #gdj ,lettuce4 ,see ,laitues4 #ahaj ,leverets to choose1 #egb #ahaf ,levraut1 ,filets de1 la ,dampierre1 #egd #ahag ,levraut1 ,filets de1 la ,mornay1 #egd #ahah ,levraut1 ,filets de1 la ,vendme1 #ege #ahba ,livre1 ,civet de1 #egf #ahae ,livre1 ,cuisses de1 #egd #ahbb ,livre en ,daube1 #egf #ahaa ,livre1 farci1 la ,prigourdine1 #egc #ahai ,livre1 ,mousses de1 #ege #ahbc ,livre1 ,pain de1 #egg #ahbd ,livre1 ,pt de1 #egg #ahab ,livre1 ,rble de1 #egc #ahac ,livre1 ,rble de1 l',allemande1 #egc #ahad ,livre1 ,rble de1 au ,genivre1 #egd #ahbj ,livre1 ,souffl de1 #ege #ahbe ,livre1 ,terrine de1 #egh #baea ,lima beans1 #fdi #bgfj ,liqueur-ice preparations1 #gib ,lobster4 ,see ,homard4 ,lobsters1 spiny4 ,see ,langouste4 #gff ,lotte1 #bfb #ced ,lucas herrings1 #aec #cbd ,lucile toast1 #adg #becb ,lucullus ,souffl1 #gdj ,luncheon menus1 #hcc1 #hdc #dc ,lyonnaise sauce1 #bi #chc ,lyons sausages1 #afj ,m4 #bbhd ,macaroni1 #fgc #bbhe ,macaroni l',italienne1 #fgc #bbhh ,macaroni la ,nantua1 #fgd #bbhi ,macaroni la ,napolitaine1 #fgd #bbhf ,macaroni au ,gratin1 #fgc #bbhg ,macaroni au ,jus1 #fgc #bbij ,macaroni aux ,truffes blanches1 #fgd #bgbe ,macdoine of cooled fruit1 #ghc #dd ,madeira sauce1 #bi #bgij ,madeleine glace1 #gif #bbf ,maintenon1 preparation1 #id #gjg ,mas1 cream of1 #bdg #bagj ,mas1 ,souffl de1 la ,crme1 #feb #baga ,mas1 ,souffl de1 au ,paprika1 #feb #bafi ,maize1 #fea #hi ,maltese sauce1 #ci #bfhh ,mandarines la ,crme1 #ggf #bega ,mandarines la ,palikare1 #gdh #bfhg ,mandarines ,almina1 #ggf #aiab ,mandarines de ,cailles1 #fja #bfhi ,mandarines en ,surprise1 #ggf #bgia ,mandarines glaces1 #gig #bgib ,mandarines glaces aux ,perles des ,alpes1 #gig #aea ,manied butter1 #ef #ajji ,maquereau bouilli1 sauce aux ,groseilles1 #cda #ajac ,maquereau1 ,filets de1 la ,vnitienne1 #cdb #ajab ,maquereau1 ,filets de1 au ,persil1 #cda #ajaa ,maquereau1 ,filets de1 aux ,fines ,herbes1 #cda #ajaj ,maquereau grill1 #cda #ahji ,marcassin1 #egb #bedd ,marie-,louise ,timbale1 #gdb #biba ,marie-,rose ,pudding1 #haa #afh ,marinade1 cooked1 for venison1 #fg #afi ,marinade1 raw for venison1 #fg #agj ,marinade1 roebuck-style for mutton1 #fh #aga ,marinade1 with red wine for mutton1 #fh ,marinades1 #fd-fi #ij ,marinire sauce1 #ci #biei ,marmalade1 orange1 #hbc #bgbg ,marquise ,alice1 #ghc #bbb ,marquise potatoes1 #ic #bica ,marquises1 #had ,marrons4 ,see also ,chestnuts #bage ,marrons1 ,pure de1 #fec #bdhh ,marrow pudding1 #gcb #de ,marrow sauce1 #bi #affc ,mascotte1 ,dsirs de1 #ebe #ajch ,matelote au ,vin ,blanc1 #cdi #ajcg ,matelote au ,vin ,rouge1 #cdi #bbg ,matignon1 #id #aibi ,mauviettes la ,bonne ,femme1 #fjc #aicj ,mauviettes la ,mre ,marianne1 #fjc #aicb ,mauviettes froides1 #fjc #gcd ,mauviettes1 ,pt de1 #aeh #aihj ,mauviettes rties1 #fad #ifb ,mayonnaise de ,homard1 #cbg #hji ,mayonnaise de ,saumon1 #bgg #agab ,mayonnaise de ,volaille1 #eda #abf ,mayonnaise sauce1 #di #abg ,mayonnaise sauce1 cleared1 #ej #abh ,mayonnaise sauce1 whisked1 #ej ,meat1 braised1 to fry1 prepare1 and cook1 #aje #ae ,meat glaze1 #ad #bej ,meats1 poled1 preparation of1 #aac #bdh ,meats1 white1 braising of1 #aaj #hjh ,mdaillons de ,saumon1 #bgf #agjg ,mdaillons de ,volaille ,rachel1 #ech #bgbh ,melon l',orientale1 #ghd #cfj ,melon ,cantaloup1 #aee #bgcj ,melon en ,surprise1 #ghd #bgbi ,melon frapp1 #ghd #bggj ,melon iced1 #gid #cfb ,melon with ,port1 ,marsala1 or ,sherry1 #aee #cfa ,melons1 ,english1 #aee #cfc ,melons1 various1 #aee #bida ,melonade1 #hag #aea;a ,melted butter1 #eg ,menus1 #hca-dh #bchc-hd ,meringue l',italienne1 #gjc #bchb ,meringue1 ordinary1 #gjc #befh ,meringued cherry flawn1 #gdg #bgca ,meringues garnished1 #ghd #bgid ,meringues glaces1 #gig #ajae ,merlan la ,bercy1 #cdb #ajaf ,merlan la ,colbert1 #cdb #ajbc ,merlan la ,richelieu1 #cdd #ajad ,merlan l',anglaise1 #cdb #ajbj ,merlan en ,lorgnette au ,gratin1 #cdc #ajah ,merlan1 ,filets de1 au ,gratin1 #cdc #ajba ,merlan1 ,filets de1 ,orly1 #cdd #ajag ,merlan1 ,mousselines de1 #cdb #ajai ,merlan1 ,paupiettes de1 au ,gratin1 #cdc #ajbb ,merlan1 sur le ,plat1 #cdd #aibf ,merles la ,bonne ,femme1 #fjb #aibg ,merles la ,ligeoise1 #fjb #aibh ,merles froids1 #fjc #aigi ,merles rti1 #fad #bdcd ,mignon fritters1 #gai #afbe ,mignonnettes de ,poulet1 #eaf #chb ,milan ,salami1 #afj #bhh ,milt butter1 #adj #bgbd ,milk junket1 #ghc ,milk punch1 #bbb #gdg ,mille-,fanti1 #beh #bfje ,mince-pies1 #ged #gdf ,minestrone1 #beg #acbb ,minion fillets1 #dci #acf ,mint sauce1 #eb #bbh ,mirepoix1 #id #bbi ,mirepoix1 fine or ,bordelaise1 #id #bgcb ,mont-,blanc aux ,fraises1 #ghd #bgcc ,mont-,blanc aux ,marrons1 #ghe #bede ,montmorency1 ,timbale1 #gdb #bgcd ,mont-,rose1 #ghe #aec1 #bhi ,montpellier butter1 #eg1 #adj #bjhj ,morels1 #fce #bjha ,morilles la ,crme1 #fcf #bjhc ,morilles la ,poulette1 #fcf #bjhb ,morilles farcies1 #fcf #bjhd ,morilles sautes1 #fcf #bjhe ,morilles1 ,tourte de1 #fcf #ia ,mornay sauce1 #ci #ajbd ,morue1 #cdd #ajbd;a ,morue l',anglaise1 #cdd #ajbe ,morue la ,bndictine1 #cdd #ajbi ,morue la ,crole1 #cdf #ajcj ,morue la ,hollandaise1 #cdf #ajca ,morue l',indienne1 #cdf #ajcb ,morue la ,lyonnaise1 #cdf #ajbf ,morue au ,beurre noir1 #cde #ajbf ,morue au ,beurre noisette1 #cde #ajbg ,morue1 ,brandade de1 #cde #ajbh ,morue1 ,brandade de1 la ,crme1 #cde #ajcc ,morue1 ,souffl de1 #cdf #gfg ,mostele1 #bfb #bgcf ,moulded ufs la ,neige1 #ghe #bide ,moulding of ices1 #ghi #bcda ,moulds1 buttering of1 #fhi #bcda ,moulds1 glazing of1 #fhi #acea ,moussaka1 #ddg #ajjg ,mousse chaude d'perlans la ,royale1 #cci #aggj ,mousse de ,caneton ,rouennais1 #efb #igf ,mousse d'crevisses1 #cca #igg ,mousse d'crevisses ,cardinal1 #ccb #ahei ,mousse de ,faisan1 #ehh #agci ,mousse de ,foie gras1 #eeb #ief ,mousse de ,homard1 #cbc #ieg ,mousse de ,homard1 moule1 #cbd #adda ,mousse de ,jambon au ,blanc de ,poulet1 #dga #dci ,mousse de ,jambon froide1 #dga #addj ,mousse de ,jambon froide l',alsacienne1 #dga #agaa ,mousse de ,volaille froide1 #eda #aiag ,mousses de ,cailles1 #fjb ,mousses1 iced1 #haj-hae #biae ,mousses1 iced1 preparation for1 #haj #biaf ,mousses1 iced1 preparation for1 with cream1 #haj #biag ,mousses1 iced1 various1 #haj ,mousses1 preparation of1 #bgi #ahgi ,mousses et ,mousselines de ,bcasse1 #eid #agfi ,mousses et ,mousselines de ,caneton ,rouennais1 #efb #ahej ,mousses et ,mousselines de ,faisan1 #ehg #adcj ,mousses et ,mousselines de ,jambon1 #dfi #ahai ,mousses et ,mousselines de ,livre1 #ege #afgj ,mousses et ,mousselines de ,volaille1 #ebh #aie ,mousseline forcemeat1 #gi #beaa ,mousseline pudding1 #gcg #ib ,mousseline sauce1 #dj #gih ,mousselines1 ,alexandra1 #bgb #bchi ,mousselines1 paste for ,brioche1 #fii #igj ,mousselines d'crevisses1 #cbi #ajjf ,mousselines d'perlans1 #cci #agdj ,mousselines de ,foie gras1 #eec #iea ,mousselines de ,homard1 #cba #adcd ,mousselines de ,jambon la ,florentine1 #dgj #adce-cf ,mousselines de ,jambon la ,hongroise1 #dgj #adcc ,mousselines de ,jambon ,alexandra1 #dgj #adcf ,mousselines de ,jambon aux ,petits ,pois1 #dgj #addb ,mousselines de ,jambon froides1 #dgb #ajag ,mousselines de ,merlan1 #cdb #bgcg ,mousselines d'ufs ,rjane1 #ghe #agij ,mousselines de ,pigeonneaux l'picurienne1 #efg #gig ,mousselines de ,saumon1 #bgb #gii ,mousselines de ,saumon la ,tosca1 #bgc #ijf ,mousselines de ,sole1 #cjc #afgg ,mousselines de ,volaille la ,florentine1 #ebi #afgb ,mousselines de ,volaille l',indienne1 #ebi #afgd ,mousselines de ,volaille la ,patti1 #ebi #afge ,mousselines de ,volaille la ,sicilienne1 #ebi #afga ,mousselines de ,volaille ,alexandra1 #ebi #afgc ,mousselines1 de ,volaille au ,paprika1 #ebi #bjhf ,mousserons1 #fcf #ic ,mousseuse sauce1 #dj ,mullet1 red4 ,see ,red mullet #gdh ,mulligatawny soup1 #beh #gj ,mushroom sauce1 #ce ,mushrooms4 ,see ,champignons #gfh ,mussels1 #bfb #id ,mustard sauce1 #dj #bii;a ,mustard sauce with cream1 #adb ,mutton4 ,see also ,sheep #abii ,mutton1 baron of1 #dcb #acdd ,mutton ,cassoulet1 #ddd #acjc ,mutton cold joints1 large1 #dcc #acde ,mutton1 currie de1 l',indienne1 #dde #acaa ,mutton cutlets1 #dce #acab ,mutton cutlets la ,champvallon1 #dcf #acad ,mutton cutlets la ,maintenon1 #dcf #acae ,mutton cutlets la ,murillo1 #dcg #acaf ,mutton cutlets la ,provenale1 #dcg #acaf;a ,mutton cutlets la ,rforme1 #dcg #acag ,mutton cutlets la ,svign1 #dch #acah ,mutton cutlets la ,sudoise1 #dch #acai ,mutton cutlets1 en ,belle ,vue1 #dch #acbj ,mutton cutlets1 en ,chaudfroid1 #dch #acac ,mutton cutlets1 ,laura1 #dcf #acdf ,mutton1 ,daube1 l',avignonnaise1 #dde #acdg ,mutton1 ,daube cold1 #ddf #acja ,mutton1 fillets of1 #dcb #acdi ,mutton1 ,haricot of1 #ddf #acdh ,mutton1 hashed1 #ddf #acej ,mutton1 ,irish stew1 #ddg #acbi ,mutton1 kidneys1 #dda #acdj ,mutton kidneys la ,brochette1 #ddc #accf ,mutton kidneys l',indienne1 #ddc #acdc ,mutton kidneys1 ,brochettes of1 #ddd #acda ,mutton kidneys1 ,brochettes of1 l',espagnole1 #ddd #acdb ,mutton kidneys1 ,brochette of1 ,vert-pr1 #ddd #acce ,mutton kidneys1 ,chasseur1 #ddb #acch ,mutton kidneys1 ,crote aux1 #ddc #accg ,mutton kidneys1 sauts ,turbigo1 #ddc #accj ,mutton kidneys1 sauts ,bercy1 #dda #acca ,mutton kidneys1 sauts ,bordelaise1 #dda #accb ,mutton kidneys1 sauts ,carvalho1 #ddb #accd ,mutton kidneys1 sauts ,hongroise1 #ddb #accc ,mutton kidneys1 sauts with ,champagne1 #ddb #acci ,mutton kidneys1 ,turban la ,pimontaise1 #ddc #acjg ,mutton1 leg of1 la ,boulangre1 #dcd #acji ,mutton1 leg of1 la ,soubise1 #dce #acje ,mutton1 leg of1 boiled l',anglaise1 #dcc #acjf ,mutton1 leg of1 braised1 #dcd #acaj ,mutton1 leg of1 cold1 #dce #acjj ,mutton1 leg or ,double1 #dcb #acjh ,mutton1 leg of1 marin en ,chevreuil1 #dcd #acjd ,mutton1 leg and shoulder1 #dcc #agj ,mutton1 ,marinade for1 roebuck style1 #fh #aga ,mutton1 ,marinade for1 with red wine1 #fh #acdh ,mutton1 minced1 #ddf #acbb ,mutton1 minion fillets1 #dci #acea ,mutton1 ,moussaka1 #ddg #acec ,mutton1 ,navarin ,printanier1 #ddh #acjb ,mutton1 neck of1 #dcb #acba ,mutton1 ,noisettes1 #dci #aced ,mutton1 ,pilaw la ,turque1 #ddi #aceb ,mutton pudding1 #ddh #abii ,mutton1 quarters1 pair of hind-1 #dcb ,mutton1 ,relevs and ,entres1 etc41 #dca et seq4 #aieb ,mutton roasts1 #fjg #abih ,mutton1 saddle of1 #dcb ,n4 #cch ,nantua ,duchesses1 #aej #ie ,nantua sauce1 #dj #acec ,navarin ,printanier1 #ddh ,navets4 ,see also ,turnips #bagi ,navets1 ,pure de1 #fed #befi ,nectarines1 #gdg ,new ,year's ,eve dinner1 menu for1 #hdb #if ,newburg sauce--first method1 #dj #ig ,newburg sauce--second method1 with cooked lobster1 #da ,nol1 menu de1 #aijf1 #hda #bbhc ,noques au ,parmesan1 #fgc #ih ,noisette sauce1 #db ,noisettes de ,chevreuil4 ,see under ,chevreuil #acba ,noisettes de ,mouton1 #dci #gfi ,nonat1 #bfb #afbf ,nonnettes de ,poulet ,agns ,sorel1 #eaf #bbia ,noodles1 #fgd #ii ,normande sauce1 #db #cjg ,norwegian anchovies1 #adc #cdc ,norwegian ,duchesses1 #aea #bdff ,norwegian omelet1 #gbg #bfdh ,nues roses1 #gfe #cea ,nymphes l',aurore1 #aeb ,o4 #bgce ufs la ,neige1 #ghe #bgcf ufs la ,neige1 moulded1 #ghe #bgcg ufs ,rjane1 ,mousselines d'1 #ghe #bahd ,oignons1 ,pure d'1 #fee #agbb;b ,oison l',allemande1 #edf #agbb;c ,oison l',alsacienne1 #edf #agbc ,oison l',anglaise1 #edf #agbe ,oison au ,raifort1 #edg #agbd ,oison en ,civet1 #edf #cff ,olives1 plain1 #aef #cfg ,olives1 stuffed1 #aef #ahf ,olives1 turned or stoned1 #gf #did ,omelette la ,bruxelloise1 #ahf #dig ,omelette la ,choisy1 #ahg #dih ,omelette la ,clamart1 #ahg #eja ,omelette la ,fermire1 #ahg #ejg ,omelette la ,lyonnaise1 #ahh #eab ,omelette la ,nantua1 #ahi #ead ,omelette la ,paysanne1 #ahi #eae ,omelette la ,provenale1 #aij #eag ,omelette la ,rossini1 #aij #bcai ,omelette l'cossaise1 #fhb #dic ,omelette ,agns ,sorel1 #ahf #bdfc ,omelette apricot1 #gbf #ejb ,omelette aux fines herbes1 #ahg #bdga ,omelette ou ,bombe ,vsuve1 #gbh #bfjf ,omelette ,clestine1 #ged #ebb ,omelette1 lapwings' eggs1 with1 #aia #ejh ,omelette ,maxim1 #ahh #bdgj ,omelette ou ,milady peach1 #gbh #eaj ,omelette ,mousseline1 #ahi #bdff ,omelette1 ,norwegian1 #gbg #eac ,omelette ,parmentier1 #ahi #bdfb ,omelette1 rum1 #gbf #bdfe ,omelette1 souffld with vanilla1 #gbf #bdga ,omelette surprise la ,napolitaine1 #gbh #bdgc ,omelette surprise l',islandaise1 #gbh #bdfh ,omelette surprise ,chinese1 #gbg #bdgb ,omelette surprise ,elizabeth1 #gbh #bdgj ,omelette surprise ,milady1 #gbh #bdfg ,omelette surprise ,my ,lord1 #gbg #bdfi ,omelette surprise with cherries1 #gbg #bdgd ,omelette1 sylphs'1 #gbh #eje ,omelette with artichoke bottoms1 #ahh #ead ,omelette with asparagus-tops1 #aij #die ,omelette with ,cpes1 #ahf #ejd ,omelette with chicken's livers1 #ahh #bdfd ,omelette1 ,christmas1 #gbf #dii ,omelette with crusts1 #ahg #bcbj ,omelette with fine herbs1 #fhb #eaf ,omelette with kidneys1 #aij #eji ,omelette with morels1 #ahi #eaa ,omelette with ,mousserons1 #ahi #dif ,omelette with mushrooms1 #ahf #ejj ,omelette with spinach1 #ahg #eah ,omelette with truffles1 #aij #ejc ,omelette with vegetable marrow flowers1 #ahg #ejf ,omelette with young shoots of hops1 #ahh #bdfc ,omelets1 jam1 #gbf #dib ,omelets1 preparation of1 #ahf ,omelets1 procedure for1 #ahe ,omelets1 recipes for1 #ahe-aij ,omelets1 surprise1 #gbg-bi #bdge ,omelets1 surprise1 various1 #gbi ,omelets with ,liqueur1 #gbf #hae;a ,ondines aux ,crevettes roses1 #bhj #ahe ,onions1 chopped1 #gf #bahb ,onions1 fried1 #fed #bahc ,onions1 glazed1 #fed #bahd ,onions1 ,pure of1 #fee #bahd ,onions1 ,soubise1 #fee #baha ,onions1 stuffed1 #fed #bfcd ,opra1 ,charlotte1 #gfb #bgga ,orange ice1 #gid #bigj ,orange jelly1 #hbg #biei ,orange marmalade1 #hbc #bejh ,orange pudding1 #gcf #bdab ,orange sauce1 #gad #bidc ,orangeade1 #hah #begj ,oranges la ,norvgienne1 #gdg #bfij ,oranges au blanc-mange1 #ggf #bfib ,oranges en ,surprise1 #ggg #bfia ,oranges1 rubannes1 #ggg #begb ,oranges souffles ,righi1 #gdh #bfic ,oranges souffles en ,surprise1 #ggg #adja ,oreilles la ,rouennaise1 #dfj #adjb ,oreilles la ,sainte ,menehould1 #dfj #ajj ,oriental sauce1 #db #bjhf ,oronges1 #fcf #aicc ,ortolans1 #fjc #aigf ,ortolans au suc d',ananas1 #fad #aige ,ortolans aux ,questches1 #fac #aigd ,ortolans1 roast1 #fac #aicd ,ortolans1 ,sylphides of1 #fjd #bahe ,oseille1 #fee #bed ,oven roasts1 #aag #bahf ,oxalis1 #fee #gaj ,oxalis roots1 cream of1 #bdh #acg ,oxford sauce1 #ec ,ox-tail4 ,see ,queue de ,buf #hf ,oyster sauce1 #ci ,p4 #bcbb ,paillettes au ,parmesan1 #fhc #bjij ,pain de ,chicore1 #fcg #ahfj ,pain de ,faisan en belle-vue1 #ehh #agda ,pain de ,foie gras1 #eec #ahbc ,pain de ,livre1 #egg #abhe ,pain de ,veau1 #dbh #agji ,pain de ,volaille1 froid1 #edj #bfjh ,pain perdu or gilded crust1 #gee #bfeg ,pains de ,fruit1 #gfh #abdf ,palets de ,ris de ,veau l'carlate1 #dag #bece ,palmyra ,souffl1 #gda #aij ,panada bread1 #gh #aia ,panada flour1 #gh #aib ,panada frangipan1 #gh #ahi ,panadas1 various1 for stuffings1 #gg ,pancakes4 ,see also ,crpes #bddc ,pancakes1 convent1 #gbb #bdgg ,pancakes la ,crme1 #gbi #bcbc ,pancakes la ,moscovite1 #fhc #bddf ,pancakes la ,normande1 #gbc #bddg ,pancakes la ,parisienne1 #gbc #bddh ,pancakes la ,paysanne1 #gbc #bddi ,pancakes la ,russe1 #gbc #bddd ,pancakes ,georgette1 #gbb #bdde ,pancakes ,gil-,blas1 #gbb #bdgf ,pannequets1 jam1 with1 #gbi #bdgh ,pannequets1 meringus1 #gbi #bdjc ,pancakes1 preparations for1 #gaa #bdej ,pancakes1 ,suzette1 #gbc #bib ,paprika butter1 #adj #biah ,parfait1 #haj #agdb ,parfait de ,foie gras1 #eec #bcbb ,parmesan1 ,paillettes au1 #fhc #ahg ,parsley1 #gf #aai;a ,parsley sauce1 #dg ,partridge1 kinds of1 #ehi-ij #ffi ,partridge1 ,coulis of1 #bcf #agib ,partridge1 roast1 #fac ,partridge1 young4 ,see ,perdreaux #bcgb ,paste or ,pte ,baba1 #gjj #bchj ,paste or ,pte ,biscuit ,manqu1 #gjc #bcgf ,paste or ,pte1 ,gnoise fine1 #gja #bche ,paste or ,pte1 almond1 #gjc #bchf ,paste or ,pte1 almond melting1 #gjd #bcfi ,paste or ,pte1 ,brioche ,mousseline1 #fii #bcfh ,paste or ,pte1 ,brioche1 ordinary1 #fhi #bcgj ,paste or ,pte1 ,brioche1 ordinary 7for ,rissoles1 etc471 #fii #bcgd ,paste or ,pte ,choux common1 #gja #bcgc ,paste or ,pte ,choux ordinary1 #gja #bcei ,paste or ,pte dressing1 #fie #bcfj ,paste or ,pte1 dressing1 with lard1 #fif #bcfb ,paste or ,pte1 dry sugared1 #fif #bcfa ,paste or ,pte1 dumpling1 #fif #bcfe ,paste or ,pte1 ,galette1 #fif #bcgf ,paste or ,pte1 ,gnoise fine1 #gja #bcgg ,paste or ,pte1 ,gnoise1 ordinary1 for cutting up1 #gjb #bcge ,paste or ,pte1 ,gougre1 #gja #bceg ,paste or ,pte1 kneading of1 #fie #bcgh ,paste or ,pte1 lady's-finger ,biscuit1 #gjb #bchc ,paste or ,pte1 ,meringue l',italienne1 #gjc #bchd ,paste or ,pte1 ,meringue l',italienne1 #gjc #bchb ,paste or ,pte1 ,meringue1 ordinary1 #gjc #bchh ,paste or ,pte1 pistachio for infusion1 #gjd #bchi ,paste or ,pte1 pistachio melting1 #gjd #bcfa ,paste or ,pte1 pudding1 #fif ,paste or ,pte1 puddings1 #gcc-ce #bcff ,paste or ,pte1 puff1 #fig #bcfg ,paste or ,pte1 puff1 half-puff1 #fih #bcfg ,paste or ,pte1 puff-trimmings1 #fih #bcha ,paste or ,pte1 punch ,biscuit1 #gjc #bcge ,paste or ,pte1 ,ramequins1 #gja #bcga ,paste or ,pte1 ,savarin1 #gjj #bcgi ,paste or ,pte1 ,savoy-,biscuit1 #gjb #bceh ,paste or ,pte1 short fine or flawn1 #fie #bcef ,paste or ,pte1 short ordinary1 #fie #bcfc ,paste or ,pte1 tea-cakes1 for small gummed1 #fif ,pastes1 recipes for1 #fie-gjd #ageb ,pt chaud de ,caneton1 #eeg #ahdi ,pt chaud de ,faisan1 #ehf #abda ,pt chaud de ,ris de ,veau1 #dad #ahbd ,pt de ,livre1 #egg #agad ,pt de ,poulet1 #eda #cgd ,pte1 ,lark1 #aeh #bcib ,patties1 small hot1 #gje #bebe ,paulette ,souffl1 #gci #ajai ,paupiettes de ,merlan au ,gratin1 #cdc #abgh ,paupiettes de ,veau1 #dbf #agdc ,pav de ,foie gras ,lucullus1 #eec #bggb ,peach ice1 #gid #bggc ,pear ice1 #gid ,peas1 green4 ,see also ,petits ,pois #fdh-di ,peas1 ,pures of1 #bcj1 #bca #bab ,peas1 green1 ,royale1 #hh #baie ,peas1 green1 ,saint ,germain1 #feg #baif ,pease ,pure1 moulded for garnish1 #feg #begc ,pches la ,bourdaloue1 #gdh #begd ,pches la ,cond1 #gdh #bege ,pches la ,cussy1 #gdh #bgja ,pches la ,sultane1 #ggh #behj ,pches la ,vanille1 #gdi #bfie ,pches l',aurore1 #ggg #bgjc ,pches l',impratrice1 #ggi #bfid ,pches ,aiglon1 #ggg #bfif ,pches ,alexandra1 #ggg #bgjb ,pches au ,chteau-,laffite1 #ggh #bfig ,pches ,cardinal1 #ggh #bfih ,pches ,dame ,blanche1 #ggh #begf ,pches flambes1 #gdh #begg ,pches gratines1 #gdi #begi ,pches ,maintenon1 #gdi #bfii ,pches ,melba1 #ggh #begh ,pches meringues1 #gdi #bgjj ,pches ,petit-,duc1 #ggh #bgjd ,pches ,rose-,chri1 #ggi #bgje ,pches ,rose-,pompon1 #ggi #ggj ,perch1 #bfb #ahfd ,perdreau la ,bourguignonne1 #eij ,perdreau la ,lautrec1 #eij #ahfi ,perdreau aux ,choux1 #eia #ffi ,perdreau1 ,coulis de1 #bcf #ahgj ,perdreau1 ,crpinettes de1 #eia #ahfe ,perdreau en ,demi-,deuil1 #eij #ahff ,perdreau en ,estouffade1 #eij #ahga ,perdreau1 pigrammes de1 #eib #ahfh ,perdreau1 ,lady ,clifford1 #eia #ahgb ,perdreau1 ,timbale de1 ,diane1 #eib #ahgc ,perdreaux froids1 #eib #dg ,prigueux sauce1 #bi #eih ,petite ,marmite1 #bae #ieh ,petites ,mousses de ,homard1 #cbd #bahh ,petits ,pois1 #fee #baia ,petits ,pois la ,bonne ,femme1 #fef #baib ,petits ,pois la ,flamande1 #fef #baic ,petits ,pois la ,franaise1 #fef #baid ,petits ,pois la ,menthe1 #feg #bahi ,petits ,pois l',anglaise1 #fef #baij ,petits ,pois au beurre1 #fef #igh ,petits souffls froids d'crevisses1 #ccc #ahbh ,pheasant1 #ehj4 ,see also ,faisan #affj ,pie1 chicken1 #ebd #agad;a ,pie1 chicken1 #edb #afec ,pie1 giblet1 #ebc #agha ,pie1 pigeon1 #efe #acib ,pie1 pork1 #deg ,pice de ,buf4 ,see under ,buf #acbf ,pieds de ,mouton ,poulette1 #ddj #acbg ,pieds de ,mouton ,rouennaise1 #ddj #acbh ,pieds de ,mouton ,tyrolienne1 #dda #adjd ,pieds de ,porc pans1 #dfj #adjc ,pieds de ,porc truffs1 #dfj #bbie ,pimontais1 ,souffl1 #fge #bjj ,pies1 chicken forcemeat for1 #ha #aig ,pies1 forcemeat for1 #hj #bja ,pies1 game forcemeat for1 #hb #bjb ,pies1 gratin forcemeat for raised1 #hb #bfje ,pies1 mince1 #ged #bcif ,pies1 raised1 lining and covering of1 #gjg #agha ,pigeon pie1 #efe #aggf ,pigeonneaux la ,bordelaise1 #efc #aghc ,pigeonneaux1 ,ctelettes de1 la ,nesles1 #efe #aghe ,pigeonneaux1 ,ctelettes de1 la ,svign1 #efe #aghd ,pigeonneaux1 ,ctelettes de1 en ,papillotes1 #efe #aggg ,pigeonneaux en ,casserole la ,paysanne1 #efd #aggh ,pigeonneaux en ,chartreuse1 #efd #aghj ,pigeonneaux en ,compote1 #efd #aggi ,pigeonneaux en ,crapaudine1 #efd #agij ,pigeonneaux1 ,mousselines de1 l'picurienne1 #efg #aiff ,pigeonneaux1 rtis1 #faa #aghf ,pigeonneaux1 ,suprmes de1 la ,diplomate1 #eff #aghh ,pigeonneaux1 ,suprmes de1 la ,marigny1 #eff #aghg ,pigeonneaux1 ,suprmes de1 la ,saint-,clair1 #eff #aghi ,pigeonneaux1 ,suprmes de1 aux ,truffes1 #eff #aghb ,pigeonneaux1 ,vol-au-vent de1 #efe #agge ,pigeons and squabs1 #efc #df ,pignons sauce1 #bi #adja ,pigs' ears1 la ,rouennaise1 #dfj #adjb ,pigs' ears la ,sainte-,menehould1 #dfj #adjd ,pigs' trotters1 pans1 #dfj #adjc ,pigs' trotters1 truffled1 #dfj #gef ,pike1 #bfa #bjc ,pike forcemeat for ,quenelles1 #hc #ajdj ,pike1 ,quenelles of1 la ,lyonnaise1 #cej #bbef ,pilaff rice for fowl1 #ffg #acha ,pilaw d',agneau1 #dee #aced ,pilaw de ,mouton la ,turque1 #ddi #afgh ,pilaw de ,volaille1 #ecj #afgi ,pilaw de ,volaille la ,grecque1 #ecj #afhj ,pilaw de ,volaille l',orientale1 #ecj #afha ,pilaw de ,volaille la ,parisienne1 #ecj #afhb ,pilaw de ,volaille la ,turque1 #ecj #aich ,pilets1 #fjd #aiha ,pilets1 ,rtis1 #fad #bic ,pimento butter1 #ada #baig ,pimentos1 #feg #baih ,pimentos1 farcis1 #feh #bbjj ,pimentos1 ,pure de1 #feh #ajh ,pinage1 method of1 #ajh ,pine-apple4 ,see also ,ananas4 #beei ,pine-apple la ,cond1 #gde #befj ,pine-apple la ,crole1 #gde #beeh ,pine-apple la ,favorite1 #gde #bfgj;a ,pine-apple la ,royale1 #ggb #bffi ,pine-apple la ,virginie1 #ggb #bdbi ,pine-apple1 fritters of1 8 la ,favorite10 #gah #bgfb ,pine-apple ice1 #gic #bich ,pine-apple water1 #hag #aggd1 #aife ,pintade1 #efc1 #faa #aich ,pintails1 #fjd #aiha ,pintails1 roast1 #fad #dh ,piquante sauce1 #cj #aef ,pistachio butter1 #eh #bged ,pistachio ice-cream1 #gia #bchh ,pistachio paste for infusion1 #gjd #bchi ,pistachio paste1 melting1 #gjd #bchg ,pistachios1 #gjd #aihb ,plovers1 roast1 #fae #eai ,plovers' eggs1 hot1 #aia #cfh ,plovers' eggs1 plain1 #aef #bggd ,plum ices1 #gid #bifj ,plum jam1 #hbc #bdhf ,plum pudding1 #gcb #aici ,pluviers dors1 #fjd #aihb ,pluviers dors rtis1 #fae ,poached ,eggs4 ,see ,eggs1 poached #hdi ,poachings1 #aaa #bej ,polings1 #aac #beha ,poires la ,bourdaloue1 #gdi #bgjh ,poires la ,carignan1 #ggi #behb ,poires la ,cond1 #gdi #bgaj ,poires la ,florentine1 #ghj #behd ,poires la ,parisienne1 #gej #behf ,poires la ,rgence1 #gej #bgah ,poires la ,reine ,emma1 #gha #bgaf ,poires la ,religieuse1 #gha #behe ,poires la ,sultane1 #gej #behc ,poires l',impratrice1 #gdi #bgjf ,poires ,alma1 #ggi #bgag ,poires au ,rhum1 #gha #bgjg ,poires ,cardinal1 #ggi #bgji ,poires ,flicia1 #ghj #bgaa ,poires ,hlne1 #ghj #bgab ,poires ,marquise1 #ghj #bgac ,poires ,mary-,garden1 #gha #bgad ,poires ,melba1 #gha #bgae ,poires pralines1 #gha #behg ,poires1 ,timbale de1 la ,valenciennes1 #gej #baie ,pois frais1 ,pure de1 #feg #abjh ,poitrine de ,veau farcie1 #djc #ej ,poivrade sauce for venison1 #cj #di ,poivrade sauce1 ordinary1 #cj #baig ,poivrons doux1 #feg #bbid ,polenta1 #fge #bebh ,pomegranate1 ,souffl 8 l',orientale10 #gdj ,pommes4 ,see also ,apples #beij ,pommes la ,bonne ,femme1 #gea #beia ,pommes la ,bourdaloue1 #gea #beic ,pommes la ,chtelaine1 #geb #beid ,pommes la ,chevreuse1 #geb #beie ,pommes la ,cond1 #geb #beih ,pommes la ,moscovite1 #geb #beii ,pommes la ,parisienne1 #gec #bfjj ,pommes la ,portugaise1 #gec #bgai ,pommes la ,royale1 #ghb #beib ,pommes1 ,charlotte de1 #gea #bfja ,pommes1 ,douillon ,normand1 #gec #bfjd ,pommes1 ,flan de1 la ,batelire1 #ged #bfjc ,pommes1 ,flan de1 chaud ,ninon1 #gec #beif ,pommes gratines1 #geb #bfjb ,pommes ,irne1 #gec #beig ,pommes meringues1 #geb #bfja ,pommes1 ,rabotte de1 #gec #bbjf ,pommes de terre la ,boulangre1 #fei #bbji ,pommes de terre la ,crme1 #fei #bbab ,pommes de terre la ,duchesse1 #ffj #bbbc ,pommes de terre la ,hongroise1 #ffb #bbbg ,pommes de terre la ,lyonnaise1 #ffc #bbcj ,pommes de terre la ,matre d',htel1 #ffc #bbcb ,pommes de terre la ,menthe1 #ffc #bbda ,pommes de terre la ,roxelane1 #ffe #bbdc ,pommes de terre la ,saint-,florentin1 #ffe #bbdb ,pommes de terre la ,savoyarde1 #ffe #bbjb ,pommes de terre l',anglaise1 #feh #bbjc ,pommes de terre ,anna1 #feh #bbjd ,pommes de terre ,anna1 for garnishing1 #fei #bbje ,pommes de terre ,berny1 #fei #bbjg ,pommes de terre ,byron1 #fei #bbjh ,pommes de terre ,chteau1 #fei #bbaf ,pommes de terre ,chatouillard1 #ffj #bbah ,pommes de terre ,collerette1 #ffa #bbaj ,pommes de terre ,croquettes1 #ffj #bbj ,pommes de terre ,dauphine1 #ib #bbaa ,pommes de terre la ,dauphine1 #ffj #bba ,pommes de terre ,duchesse1 #ic #bbab ,pommes de terre la ,duchesse1 #ffj #bbac ,pommes de terre ,duchesse au ,chester1 #ffj #bbae ,pommes de terre en ,allumettes1 #ffj #bbad ,pommes de terre fondantes1 #ffj #bbbb ,pommes de terre1 ,gratin de1 la ,dauphinoise1 #ffa #bbbd ,pommes de terre gratines1 #ffb #bbbf ,pommes de terre ,lorette1 #ffb #bbbh ,pommes de terre ,macaire1 #ffc #bbbi ,pommes de terre ,maire1 #ffc #bbb ,pommes de terre ,marquise1 #ic #bbca ,pommes de terre ,marquise1 #ffc #bbcc ,pommes de terre ,mireille1 #ffd #bbcd ,pommes de terre ,mirette1 #ffd #bbce ,pommes de terre ,mousseline1 #ffd #bbdg ,pommes de terre ,nana1 for garnishing1 #fff #bbcf ,pommes de terre ,noisettes1 #ffd #bbai ,pommes de terre ,pailles1 #ffa #bbcg ,pommes de terre ,parisienne1 #ffd #bbch ,pommes de terre ,parmesane1 #ffd #bbci ,pommes de terre ,persilles1 #ffd #bbbj ,pommes de terre ,pont-,neuf1 #ffa #feh ,pommes de terre1 ,pure of1 #bcb #bbdi ,pommes de terre1 ,quenelles de1 #fff #bbdj ,pommes de terre ,robert1 #ffe #bbdd ,pommes de terre ,schneider1 #ffe #bbej ,pommes de terre1 ,souffl de1 #fff #bbba ,pommes de terre souffles1 #ffa #bbde ,pommes de terre ,suzette1 #ffe #bbdf ,pommes de terre ,voisin1 #fff #bbbe ,pommes de terre au lard1 #ffb #adje ,pork1 ,boudin blanc ,ordinaire1 #dfa #adjg ,pork1 ,boudin noir1 #dfa #adji ,pork1 ,boudin noir la ,flamande1 #dfb #adjh ,pork1 ,boudin noir l',anglaise1 #dfb #adaa ,pork ,crpinettes1 la ,cendrillon1 #dfc #adaj ,pork ,crpinettes ,truffled1 #dfb #acic ,pork ,cutlets la ,charcutire1 #deh #acid ,pork ,cutlets la ,flamande1 #deh #acie ,pork ,cutlets la ,milanaise1 #deh #acif ,pork cutlets with ,piquante or ,robert sauce1 #deh #achd ,pork fillets1 #def #aif ,pork forcemeat1 #hj #achc ,pork1 leg of1 #def #adjj ,pork1 leg1 stuffed1 cold1 #dei #acii ,pork1 leg1 stuffed1 de ,modne1 #dei #ache ,pork1 neck of1 #def #achf ,pork1 neck1 la ,choucrote1 #def #acij ,pork1 neck1 la ,soissonnaise1 #deg #achg ,pork1 neck1 with ,brussels sprouts1 #def #achh ,pork1 neck1 with red cabbage1 la ,flamande1 #def #achi ,pork1 neck1 with stewed apples1 #deg #acib ,pork-pie1 #deg #aiec ,pork roasts1 #fjh #acia ,pork1 salt1 boiled l',anglaise1 #deg #adab ,pork sausages1 ,english1 #dfc #adad ,pork sausages1 ,frankfort and ,strasburg1 #dfc #adac ,pork sausages with white wine1 #dfc #aadb ,porterhouse steak1 #cgh #gba ,potage la ,diane1 #bea #gae ,potage l',aurore1 #bdi #fej ,potage ,ambassadeurs1 #bca #gbe ,potage aux ,herbes1 #beb #gaf ,potage ,bagration gras1 #bdi #gag ,potage ,bagration maigre1 #bej #gbf ,potage ,balvet1 #beb #edg ,potage ,bortsch1 #bjj #fea ,potage ,camlia1 #bca #gah ,potage ,choiseul1 #bej #gai ,potage ,compigne1 #bej #eef ,potage ,crote au ,pot1 #bjc #gcf ,potage de ,sant1 #bed #gbj ,potage ,derby1 #bej #gbb ,potage ,elisa1 #bea #gbc ,potage ,favori1 #bea #feb ,potage ,fontanges1 #bca #gbd ,potage ,germiny1 #bea-b #gbf ,potage ,jubilee1 #beb #fec ,potage ,lamballe1 #bca #gbh ,potage ,lavallire1 #beb #fed ,potage ,longchamps1 #bca #gbi ,potage ,madeleine1 #bec #fef ,potage ,marcilly1 #bcb #fee ,potage ,marigny1 #bcb #gcj ,potage ,miss ,betsy1 #bec #gca ,potage ,montespan1 #bec #gcb ,potage ,nlusko1 #bec #gcc ,potage ,petit ,duc1 #bec #eii ,potage ,pot-au-feu1 #bae #gcd ,potage ,rgence1 #bcd #gce ,potage ,rossolnik1 #bed #feg ,potage ,saint-,marceau1 #bcb #faa ,potage ,sarah ,bernhardt1 #bah #gcg ,potage ,sigurd1 #bee #gch ,potage ,solfrino1 #bee #gci ,potage ,viviane1 #bee #gdj ,potage ,windsor1 #bee #gbe ,potage with herbs1 #beb #bai ,potato ,croquettes1 #ib #aiic ,potato salad1 #fag #aiid ,potato salad la ,parisienne1 #fag #bbja ,potatoes1 #feh4 ,see also ,pommes de terre #bbag ,potatoes1 chipped1 #ffa #bbdh ,potatoes1 mashed1 #fff #bahg ,potatoes1 sweet1 #fee #adea ,poularde la ,beaufort1 #dgg #afhg ,poularde la ,carmlite1 #eca #afic ,poularde la ,rossini1 ,chaud-froid de1 #ecd #adfa ,poularde la ,chivry1 #dgi #afid ,poularde la ,dampierre1 #ecd #adgb ,poularde la ,favorite1 #dhb #adgc ,poularde la ,fermire1 #dhb #adgd ,poularde la ,financire1 #dhb #adge ,poularde la ,gastronome1 #dhc #adgf ,poularde la ,godard1 #dhc #adgg ,poularde la ,grammont1 #dhc #adhj ,poularde la ,grecque1 #dhd #adha ,poularde la ,hongroise1 #dhd #afif ,poularde la ,lambertye1 #ece #adhh ,poularde la ,louisiane1 #dhe #adhi ,poularde la ,lucullus1 #dhe #adij ,poularde la ,mancini1 #dhf #adib ,poularde la ,mnagre1 #dhf #adie ,poularde la ,monte ,carlo1 #dhg #adid ,poularde la ,montbazon1 #dhg #adif ,poularde la ,montmorency1 #dhg #adig ,poularde la ,nantua1 #dhg #afig ,poularde la ,nva1 #ece #aejj ,poularde la ,parisienne1 #dhh #aejb ,poularde la ,paysanne1 #dhh #aejc ,poularde la ,prigord1 #dhi #aeje ,poularde la ,pimontaise1 #dhi #aejf ,poularde la ,portugaise1 #dhi #agjj ,poularde la ,saint-,cyr1 #ecf #addi ,poularde l',anglaise1 #dgg #adej ,poularde l',aurore1 #dgg #adfh ,poularde l'cossaise1 #dha #adga ,poularde l',estragon1 #dhb #adhc ,poularde l',indienne1 #dhd #adhe ,poularde l',ivoire1 #dhe #adih ,poularde l',orientale1 #dhg #aeja ,poularde ,adelina ,patti1 #dhh #adde ,poularde ,albufra1 #dgf #addf ,poularde ,alexandra1 #dgf #addg ,poularde ,ambassadrice1 #dgf #addh ,poularde ,andalouse1 #dgg #afhh ,poularde au ,champagne1 #ecb #adgi ,poularde au ,gros sel1 #dhd #aebg ,poularde au ,vert-pr1 #die #aeac ,poularde au ,riz1 #dia #adec ,poularde aux ,cleris1 #dgg #adee ,poularde aux ,champignons blanc1 #dgh #aded ,poularde aux ,champignons brun1 #dgh #adhb ,poularde aux ,hutres1 #dhd #adii ,poularde aux ufs d'or1 #dhh #adeb ,poularde bouillie l',anglaise1 #dgg #adef ,poularde ,chanoinesse1 #dgh #adeg ,poularde ,chtelaine1 #dgh #afib ,poularde1 ,chaud-froid de1 la ,gounod1 #ecc #afic ,poularde1 ,chaud-froid de1 la ,rossini1 #ecd #afij ,poularde1 ,chaud-froid de1 l'cossaise1 #ecc #afia ,poularde1 ,chaud-froid de1 ,flix ,faure1 #ecc #adeh ,poularde ,chevalire1 #dgh #adei ,poularde ,chimay1 #dgi #adfj ,poularde ,chipolata1 #dgi #adfb ,poularde ,cussy1 #dhj #aeaj ,poularde de la ,reine ,anne1 #dij #adfd ,poularde ,demidoff1 #dhj #adfe ,poularde ,derby1 #dhj #adfg ,poularde ,devonshire1 #dha #adff ,poularde ,diva1 #dhj #adfi ,poularde douard ,,vii1 #dha #afhi ,poularde en ,chaud-froid1 #ecb #adfc ,poularde en ,demi-,deuil1 #dhj #adgj ,poularde en ,estouffade1 #dhb #agja ,poularde en ,terrine la ,gele1 #ecf #adgh ,poularde ,grand ,htel1 #dhc #adhd ,poularde ,isabelle de ,france1 #dhd #adhf ,poularde ,lady ,curzon1 #dhe #adhg ,poularde ,louise d',orlans1 #dhe #adia ,poularde1 ,marguerite de ,savoie1 #dhf #adic ,poularde ,mireille1 #dhg #aejd ,poularde ,petite ,marie1 #dhi #aejg ,poularde ,princesse1 #dhi #aejh ,poularde ,princesse ,hlne1 #dhi #aeji ,poularde ,rgence1 #dij #aeaj ,poularde ,reine ,anne1 #dij #aeaa ,poularde ,reine ,margot1 #dij #aeab ,poularde ,reine ,marguerite1 #dij #afih ,poularde ,rose de ,mai1 #ece #afii ,poularde ,rose-,marie1 #ece #aead ,poularde ,rossini1 #dia #aeae ,poularde ,sainte-,alliance1 #dia #aeaf ,poularde ,santa-,lucia1 #dib #aeag ,poularde ,sicilienne1 #dib #aeah ,poularde ,souffle1 #dib #aebj ,poularde ,souvaroff1 #dic #aeai ,poularde ,stanley1 #dic #aeba ,poularde ,sylvana1 #dic #aebb ,poularde ,talleyrand1 #did #agja ,poularde ,terrine la ,gele1 #ecf #agjb ,poularde1 ,terrine de1 en ,conserve1 #ecg #aebc ,poularde ,tosca1 #did #aebd ,poularde ,toulousaine1 #did #aebe ,poularde ,trianon1 #did #aebf ,poularde ,valencienne1 #die #aebh ,poularde ,vichy1 #die #aebi ,poularde ,victoria1 #die #aecj ,poularde ,washington1 #die #fjj ,poule au ,pot1 #bae #afie ,poulet l'carlate1 #ecd #aieh ,poulet la ,russe1 #faj #agjc ,poulet1 ,ailerons de1 la ,carmlite1 #ecg #agjd ,poulet1 ,ailerons de1 ,lady ,wilmer1 #ecg #agjf ,poulet1 ,aspic de1 la ,gauloise1 #ech #agje ,poulet1 ,aspic de1 l',italienne1 #ecg #afbc ,poulet1 ,blanc de1 lisabeth1 #eae #afbh ,poulet1 ,filets de1 la ,saint ,germain1 #eag #afbi ,poulet1 ,filets de1 ,mireille1 #eag #affg ,poulet1 ,fricasse de1 l',ancienne1 #ebg #affh ,poulet1 ,fricasse de1 aux crevisses1 #ebh #afbe ,poulet1 ,mignonnettes de1 #eaf #afbf ,poulet1 ,nonnettes de1 ,agns ,sorel1 #eaf #agad ,poulet1 ,pt de1 #eda #aedf ,poulet1 saut la ,doria1 #ejj #aedg ,poulet1 saut la ,durand1 #ejj #aeec ,poulet1 saut la ,fermire1 #eja #aedh ,poulet1 saut l'gyptienne1 #ejj #aedi ,poulet1 saut l',espagnole1 #ejj #aeej ,poulet1 saut l',estragon1 #eja #aeei ,poulet1 saut l',indienne1 #ejc #aecc ,poulet1 saut ,archiduc1 #dig #aecd ,poulet1 saut ,arlsienne1 #dig #aece ,poulet1 saut ,armagnac1 #dig #aeeb ,poulet1 saut au ,fenouil1 #eja #aeda ,poulet1 saut aux ,cpes1 #dii #aeed ,poulet1 saut aux fines ,herbes1 #ejb #aefi ,poulet1 saut aux ,morilles1 #eje #aegf ,poulet1 saut aux ,truffes1 #ejf #aecg ,poulet1 saut ,beaulieu1 #dih #aeci ,poulet1 saut ,boivin1 #dih #aech ,poulet1 saut ,bordelaise1 #dih #aedj ,poulet1 saut ,bretonne1 #dii #aedb ,poulet1 saut ,champeaux1 #dii #aedc ,poulet1 saut ,chasseur1 #dii #aedd ,poulet1 saut ,cynthia1 #dii #aecf ,poulet1 saut d',artois1 #dih #aede ,poulet1 saut ,demidoff1 #ejj #aeea ,poulet1 saut ,fedora1 #eja #aeee ,poulet1 saut ,forestire1 #ejb #aeef ,poulet1 saut ,gabrielle1 #ejb #aeeg ,poulet1 saut ,georgina1 #ejb #aeeh ,poulet1 saut ,hongroise1 #ejb #aefj ,poulet1 saut ,japonaise1 #ejc #aefa ,poulet1 saut ,jurassienne1 #ejc #aefb ,poulet1 saut ,lathuile1 #ejc #aefc ,poulet1 saut ,lyonnaise1 #ejd #aefd ,poulet1 saut ,marengo1 #ejd #aeff ,poulet1 saut ,marseillaise1 #ejd #aefe ,poulet1 saut ,maryland1 #ejd #aefg ,poulet1 saut ,mexicaine1 #ejd #aefh ,poulet1 saut ,mireille1 #eje #aegj ,poulet1 saut ,normande1 #eje #aega ,poulet1 saut ,parmentier1 #eje #aegb ,poulet1 saut ,pimontaise1 #eje #aegc ,poulet1 saut ,portugaise1 #ejf #aegd ,poulet1 saut ,provenale1 #ejf #aege ,poulet1 saut ,stanley1 #ejf #aegg ,poulet1 saut ,van ,dyck1 #ejf #aegi ,poulet1 saut ,verdi1 #ejg #aegh ,poulet1 saut ,vichy1 #ejg #aecb ,poulets sauts1 #die #afbd ,poulet1 ,turban de ,filets de1 #eaf #afcj ,poulet de ,grains la ,belle-,meunire1 #eah #afca ,poulet de ,grains la ,bergre1 #eah #afdj ,poulet de ,grains la ,katoff1 #ebj #afda ,poulet de ,grains la ,limousine1 #ebj #afci ,poulet de ,grains l',htelire1 #ebj #afch ,poulet de ,grains aux ,fonds d',artichauts1 #ebj #afdc ,poulet de ,grains aux ,morilles1 #eba #afcb ,poulet de ,grains ,bonne ,femme1 #eah #afce ,poulet de ,grains ,clamart1 #eai #afcc ,poulet de ,grains en ,casserole1 #eai #afcd ,poulet de ,grains en ,cocotte1 #eai #afcg ,poulet de ,grains grill l',anglaise1 #eai #afcf ,poulet de ,grains grill ,diable1 #eai #afdb ,poulet de ,grains ,mascotte1 #ebj #afdd ,poulet de ,grains ,souvaroff1 #eba #afde ,poulet de ,grains ,tartare1 #eba #aja ,poulette sauce1 #db #afie ,poulets l'carlate1 #ecd #af ,poultry glaze1 #ad #addd ,poultry1 relevs1 manner of serving1 quickly and hot1 #dgd #afdg ,poussins la ,pimontaise1 #eba #afdh ,poussins la ,polonaise1 #eba #afdi ,poussins la ,tartare1 #ebb #afea ,poussins la ,viennoise1 #ebb #afdf ,poussins ,cendrillon1 #eba #afej ,poussins1 ,tourte de1 la paysanne1 #ebb #aiba ,prairie-hens1 #fjb #bceb ,pralin1 #fic #becf ,pralin ,souffl1 #gda #bgee ,pralined ice-cream1 #gia #igi ,prawns1 #ccc #ccf ,prawns and shrimps1 #aej #hae;a ,prawns1 ,ondines with1 #bhj #had ,prparation de la ,mousse de ,tomates1 #bgi ,preparations1 elementary1 chapter on1 #gj-hf #aafh ,pressed beef1 #chg #aeg ,printanier butter1 #eh #bah ,profiterolles for soups1 #ij #bce ,provenale preparation1 #if #ea ,provenale sauce1 #ca #aba ,provence butter1 #dh #aibb ,ptarmigan1 #fjb #bdhj ,pudding1 almond1 #gcj #bdha ,pudding1 almond1 ,english1 #gcj #beje ,pudding1 souffld almond with1 #gce #bdhg ,pudding1 ,american1 #gcb #bejh ,pudding1 ,anisette1 #gcf #bdhe ,pudding1 apple1 #gca #bejh ,pudding1 ,bndictine1 #gcf #bdhb ,pudding1 ,biscuit1 #gcj #bdii ,pudding1 ,brazilian1 #gcd #bdhi ,pudding1 bread1 ,english1 #gcc #bdij ,pudding1 bread1 ,french1 #gcc #bdia ,pudding1 bread1 ,german1 #gcc #bdib ,pudding1 bread1 ,scotch1 #gcc #bdhc ,pudding1 ,cabinet1 #gcj #bcbd ,pudding1 cheese1 au ,pain1 #fhc #bejj ,pudding1 ,chevreuse1 #gcd #bejh ,pudding1 ,curaao1 #gcf #bddb ,pudding1 custard1 #gbb #bibj ,pudding de ,castries1 #haa #bcbd ,pudding de ,fromage au ,pain1 #fhc #bdig ,pudding1 fresh noodle1 #gcd #bdhd ,pudding1 ,fruit1 #gca #biba ,pudding1 ,marie-,rose1 #haa #bdhh ,pudding1 marrow1 #gcb #bibb ,pudding1 ,miramar1 #haa #aceb ,pudding1 mutton1 #ddh #bejh ,pudding1 orange1 #gcf #bdhf ,pudding1 plum1 #gcb #beja ,pudding1 rice1 #gcd #bejc ,pudding1 rice and chocolate1 #gce #bejb ,pudding1 rice1 ,english1 #gce #beag ,pudding1 roly-poly1 #gch #bdid1 #bdih ,pudding1 sago1 #gcd #bejd ,pudding1 ,saxon1 #gce #bdie1 #bdih ,pudding1 semolina1 #gcd #bibc ,pudding ,seymour1 #hab #aafi ,pudding1 steak and kidney1 #chg #bdic1 #bdih ,pudding1 ,tapioca1 #gcc1 #gcd #bdif1 #bdih ,pudding1 vermicelli1 #gcd #aidc ,pudding1 ,yorkshire1 #fje ,puddings1 bread1 #gcc #bdgi ,puddings1 classification of1 #gbi #bfeh ,puddings1 cold1 #gfh4 ,see also ,sweets1 cold #bfei ,puddings1 cold1 la ,bohmienne1 #gfi #bffc ,puddings1 cold1 la ,nesselrode1 #ggj #bffd ,puddings1 cold1 la ,richelieu1 #ggj #bffj ,puddings1 cold1 ,diplomate1 #gfi #affa ,puddings1 cold1 ,diplomate aux fruits1 #gfi #bffb ,puddings1 cold1 ,malakoff1 #gfi #bffe ,puddings1 cold1 ,reine des ,fes1 #gga ,puddings1 fruit1 ,english1 #gca-cc ,puddings1 iced1 #haa-ab #beaa ,puddings1 ,mousseline1 #gcg ,puddings1 paste1 #gcc-ce #bcfa ,puddings1 paste for1 #fif #beah ,puddings1 ,rissoles1 #gch ,puddings1 souffld1 #gce-db #beab ,puddings1 souffld la ,rgence1 #gcg #beac ,puddings1 souffld la ,reine1 #gcg #bead ,puddings1 souffld la ,royale1 #gcg #beaf ,puddings1 souffld la ,vsuvienne1 #gch #beaj ,puddings1 souffld chestnut1 #gcg #bejf ,puddings1 souffld ,denise1 #gce #beji ,puddings1 souffld ,indian1 #gcf #bejg ,puddings1 souffld lemon1 #gcf #beae ,puddings1 souffld ,sans-,souci1 #gch ,puddings with cream1 #gcj-ca #bcff ,puff paste1 #fig #bcfg ,puff trimmings1 #fih #aief ,pullet1 truffled1 #fji #addc ,pullets for ,relevs1 #dgc #aiee ,pullets to roast1 #fji #bicb ,punch la ,romaine1 #hae #bcha ,punch biscuit1 paste for1 #gjc #bidg ,punch iced1 #hai #bidf ,punch ,marquise1 #hah ,punch1 milk1 #bbb #bidd ,punch with kirsch1 #hah #bage ,pure1 chestnut1 #fec #fci ,pure ,cond1 #bbh #fdj ,pure ,conti1 #bbh #fch ,pure ,cormeilles1 #bbg #fcj ,pure ,crcy1 #bbe #bjcg ,pure d',artichauts1 #fbf #fcj ,pure de ,carottes1 #bbe #bjfb ,pure de ,carottes1 #fca #fca ,pure de ,carottes au ,tapioca1 #bbf #bjfe ,pure de ,cleri1 #fcb #fcb ,pure de ,cleri-rave1 #bbf #bjfg ,pure de ,cleri-rave1 #fcc #bjgi ,pure de ,champignons1 #fce #bjia ,pure de ,chicore1 #fcg #fcc ,pure de ,choux de ,bruxelles1 #bbf #baai ,pure de ,choux de ,bruxelles1 #fdc #fcd ,pure de ,choux-fleurs1 #bbf #fce ,pure de ,crosnes1 #bbf #baca ,pure de ,crosnes1 #fde #badf ,pure de ,fves1 #fdh #fcf ,pure de ,flageolets1 #bbg #fcg ,pure de ,haricots blancs1 #bbg #baed ,pure de ,haricots blancs1 #fdi #fci ,pure de ,haricots rouges1 #bbh #fch ,pure de ,haricots verts1 #bbg #fdj ,pure de ,lentilles1 #bbh #bafg ,pure de ,lentilles1 #fea #bage ,pure de ,marrons1 #fec #bagi ,pure de ,navets1 #fed #bahd ,pure d',oignons1 #fee #fdc ,pure d',oseille et de ,sagou la ,crme1 #bbi #fde ,pure d',oseille et de ,tapioca la ,crme1 #bbi #fdg ,pure de ,pois aux ,crotons1 #bcj #fdh ,pure de ,pois frais1 #bcj #baie ,pure de ,pois frais1 #feg #fdi ,pure de ,pois frais la ,menthe1 #bca #feh ,pure de ,pommes de terre1 #bcb #fei ,pure de ,tomates1 #bcb #bbfi ,pure de ,tomates1 #fgj #ffj ,pure de ,tomates au ,tapioca1 #bcc #ffa ,pure de ,topinambours1 #bcc #bbgc ,pure de ,topinambours1 #fgj #fcd ,pure ,dubarry1 #bbf #fcc ,pure ,flamande1 #bbf #fda ,pure ,freneuse1 #bbh #fce ,pure ,japonaise1 #bbf #fcf ,pure ,musard1 #bbg #bahd ,pure1 onion1 #fee #ffa ,pure ,palestine1 #bcc #feh ,pure ,parmentier1 #bcb #fdg ,pure1 peas1 with ,crotons1 #bcj #baif ,pure1 pease1 moulded for garnish1 #feg #bbjj ,pure1 pimentos1 #feh #fei ,pure ,portugaise1 #bcb #feh ,pure1 potato1 #bcb #fdh ,pure ,saint-,germain1 #bcj #fcg ,pure ,soissonnaise1 #bbg #fdc ,pure1 sorel and sago la ,crme1 #bbi #fdd ,pure1 sorel and semolina1 la ,crme1 #bbi #fde ,pure1 sorel and ,tapioca1 la ,crme1 #bbi #fdb ,pure1 sorel and vermicelli1 la ,crme1 #bbi #baca ,pure stachys1 #fde #fda ,pure1 turnip1 #bbh #bagi ,pure1 turnip1 #fed #fca ,pure ,velours1 #bbf #ffj ,pure ,waldze1 #bcc #bci ,pures1 #ii #bgh ,pures1 vegetable1 #acc ,q4 #ahhc ,quails1 #eie4 ,see also ,cailles ,quails1 cold1 recipes for1 #eii-fjb #bjcb ,quartiers d',artichauts l',italienne1 #fbe #ajdj ,quenelles de ,brochet la ,lyonnaise1 #cej #ihf ,quenelles d',hutres la ,reine1 #ccd #bbdi ,quenelles de ,pommes de terre1 #fff #afeh ,quenelles de ,volaille d',uzs1 #ebd #afeg ,quenelles de ,volaille ,morland1 #ebd #aid ,quenelles1 fine forcemeat for1 #gi #bje ,quenelles1 moulding and poaching1 #hd #bjc ,quenelles1 pike forcemeat for1 #hc #aafj ,queue de ,buf la ,cavour1 #chd #aaei ,queue de ,buf l',auvergnate1 #chd #aafc ,queue de ,buf en ,hochepot1 #chf #aafb ,queue de ,buf grille1 #che #eif ,queue de ,buf soup1 #bad #aafa ,queue de ,buf farcie1 #che #bifd ,quince jelly1 #hbe ,r4 #bcce ,rabbit1 ,welsh1 #fhe #ahbf ,rabbit1 wild1 #egh #ffh ,rabbit1 wild1 ,coulis of1 #bce #aifh ,rabbit1 young1 roast1 #fab ,rble de ,livre4 ,see under ,livre #bfja ,rabotte de ,pommes1 #gec #cgf ,radishes for ,hors-d'uvres1 #aei #aiah ,rle de ,gents1 #fjb #bcge ,ramequins1 #gja #bgfg ,raspberry ice1 #gic #bdaf ,raspberry sauce1 #gad #agh ,raspings1 #gc #adj ,ravigote butter1 #ed #ajb1 #abi ,ravigote sauce1 #db1 #ea #bbif ,ravioli1 #fgf #bbig ,ravioli1 preparation of1 #fgf #baef ,red beans1 #fej #aiij ,red cabbage salad1 #fag #adb ,red colouring butter1 #ee #bdaa ,red currant sauce1 #gad #bife-fg ,red currant jelly1 #hbe-bf #bifi ,red currant jelly1 prepared cold1 #hbf #bidj ,red currant water1 raspberry flavoured1 #hag #bhf ,red herring butter1 #adj ,red mullet1 #cdg #ajce;b ,red mullet la ,bordelaise1 #cdh #ajce;d ,red mullet la ,nioise1 #cdh #cgi ,red mullet l',orientale1 #aei #ajce;c ,red mullet au fenouil1 #cdh #ajce;e ,red mullet en ,papillote1 #cdh #ajce;a ,red mullet1 grilled1 #cdg #ch;a ,red wine sauces1 remarks on1 #bg #abj ,reform sauce1 #dg #ajc ,regency sauce1 #db #bdcc ,regina fritters1 #gai ,relevs1 ,entres and1 #ceb-ec ,relevs1 garnishing preparations for1 #ib-if ,relevs1 mutton and lamb1 for1 #dca #addc ,relevs1 pullets and capons1 for1 #dgc #cgg ,relishes1 ,american1 #aei #acj ,rmoulade sauce1 #ea #bifa ,rhubarb jam1 #hbc ,rice4 ,see ,riz #cgh ,rillettes1 #aei #cgh ,rillons1 #aei #acgi ,ris d',agneau1 #ded #abah ,ris de ,veau1 #djg #abbc ,ris de ,veau la ,cvenole1 #dji #abcg ,ris de ,veau la ,rgence1 #dac #abdd ,ris de ,veau la ,richelieu1 #daf #abde ,ris de ,veau la ,sudoise1 #daf #abci ,ris de ,veau la ,toulousaine1 #dac #abai ,ris de ,veau1 ,attereaux de1 la ,villeroy1 #djg #abcf ,ris de ,veau aux ,queues d'crevisses1 #dab #abba ,ris de ,veau ,bonne ,maman1 #dji #abbj ,ris de ,veau1 ,chartreuse of1 #djh #abbb ,ris de ,veau1 ,crpinette de1 #dji #abdj ,ris de ,veau1 ,croustade de1 la financire1 #dac #abbd ,ris de ,veau ,demidoff1 #dji #abce ,ris de ,veau des ,gourmets1 #dab #abbf ,ris de ,veau1 ,escalopes de1 la ,favorite1 #daj #abbi ,ris de ,veau1 ,escalopes de1 la ,marchale1 #daa #abbe ,ris de ,veau1 ,escalopes de1 ,brengre1 #daj #abbg ,ris de ,veau1 ,escalopes de1 ,grand ,duc1 #daj #abbh ,ris de ,veau1 ,escalopes de1 ,judic1 #daa #abcj ,ris de ,veau grills1 #daa #abca ,ris de ,veau grills ,carmago1 #daa #abcb ,ris de ,veau grills ,gismonda1 #daa #abcc ,ris de ,veau grills ,jocelyne1 #dab #abcd ,ris de ,veau grills ,saint-,germain1 #dab #abdf ,ris de ,veau1 ,palets de1 l'carlate1 #dag #abda ,ris de ,veau1 ,pt chaud de1 #dad #abch ,ris de ,veau sous la ,cendre1 #dac #abdb ,ris de ,veau1 ,timbale de1 #dad #abdc ,ris de ,veau1 ,vol-au-vent de1 #daf #beah ,rissoles1 #gch #bbec ,riz la ,grecque1 #ffg #bgdj ,riz la ,maltaise1 #ghf #bgci ,riz l',impratrice1 #ghf #bbed ,riz l',indienne1 #ffg #bejc ,riz and chocolate pudding1 #gce #bbea ,riz au blanc1 #fff #bbeb ,riz au gras1 #ffg #gaa ,riz1 cream of1 #bdh #bdeb ,riz ,croquettes1 #gbc #bbee ,riz ,pilaff1 #ffg #bbeg ,riz ,pilaff la ,turque1 #ffg #bbef ,riz ,pilaff 7for stuffing fowls71 #ffg #bdjd ,riz1 preparation of1 for ,entremets1 #gab #beja ,riz pudding1 #gcd #bejb ,riz pudding1 ,english1 #gce #bbeh ,rizotto la ,pimontaise1 #ffh #ahif ,rizotto de ,cailles1 #eig ,roasts1 #aaf-abj1 #fje-bc #aidb ,roasts1 accompaniment of1 #fje #bef ,roasts1 dressing and accompaniments1 #aai #bee ,roasts1 gravy of1 #aah #beb ,roasts1 larding bacon for1 #aaf #bed ,roasts1 oven1 #aag #bec ,roasts1 spitted1 #aag #eb ,robert1 sauce1 #ca #ec ,robert sauce 7,escoffier71 #ca ,rognon de ,veau4 ,see under ,veau #acdj ,rognons la ,brochette1 #ddc #acda ,rognons ,brochette l',espagnole1 #ddd #acdb ,rognons ,brochette au vert-pr1 #ddd #acdc ,rognons1 ,brochettes de1 #ddd #acch ,rognons1 ,crote aux1 #ddc #affa ,rognons de ,coq1 #ebe #affb ,rognons de ,coq la ,grecque1 #ebe #affd ,rognons de ,coq farcis pour ,entres1 #ebf #afff ,rognons de ,volaille saut au ,vin rouge1 #ebg #accf ,rognons sauts l',indienne1 #ddc #accg ,rognons sauts la ,turbigo1 #ddc #accc ,rognons sauts au ,champagne1 #ddb #accj ,rognons sauts ,bercy1 #dda #acca ,rognons sauts ,bordelaise1 #dda #accb ,rognons sauts ,carvalho1 #ddb #acce ,rognons sauts ,chasseur1 #ddb #accd ,rognons sauts ,hongroise1 #ddb #acci ,rognons1 ,turban de1 la ,pimontaise1 #ddc #aiah ,roi de ,cailles1 #fjb #beag ,roly-poly pudding1 #gch ,rouennais4 ,see ,caneton ,rouennais #ed ,rouennaise sauce1 #ca #ajce;b ,rouget la ,bordelaise1 #cdh #ajce;d ,rouget la ,nioise1 #cdh #ajce;c ,rouget au ,fenouil1 #cdh #ajce;e ,rouget en ,papillote1 #cdh #ai ,roux1 brown1 #af #bj ,roux1 pale1 #ah #ba ,roux1 white1 #ah #baa ,royale1 carrot1 #hh #bjh ,royale1 chicken1 #hg #bjg ,royale1 cream1 #hg #baa ,royale1 ,crcy1 #hh #bad ,royale1 dividing up of1 #hi #baj ,royale1 fish1 #hh #bab ,royale1 fresh peas1 #hh #bji ,royale1 game1 #hh #bjf ,royale1 ordinary1 #hg #bab ,royale1 ,st4 ,germain1 #hh #bac ,royale1 various1 #hh #bdfb ,rum omelet1 #gbf #aaeb ,rump1 the1 #chb ,s4 #bdjh ,sabayon1 #gac #aidd ,sage and onion stuffing1 #fjf #bdid1 #bdih ,sago pudding1 #gcd #bab ,st4 ,germain ,royale1 #hh #aiig ,salade ,allemande1 #fah #aiih ,salade ,amricaine1 #fah #aiii ,salade ,andalouse1 #fah #aihf ,salad1 beetroot1 #faf #bjjj ,salade ,belle ,fermire1 #fai #aihi ,salad1 cauliflower1 #fag #aihh ,salad1 celeriac1 #fag #aihg ,salad1 celery1 #fag #agac ,salad1 chicken1 #eda #bjja ,salade ,cressonnire1 #fai #cca ,salad1 cucumber1 #adi #aiia ,salad1 cucumber1 #fag #ccb ,salad1 cucumber and pimento1 #adi #bjjc ,salad ,danicheff1 #fai #bjjd ,salade ,demi-,deuil1 #fai #bjje ,salade d',estres1 #fai #bjjf ,salade la ,flamande1 #fai #bjjg ,salade ,francillon1 #fbj #aiib ,salad1 ,haricot bean1 #fag #ifc ,salade de ,homard1 #cbg #bjjb ,salade ,isabelle1 #fai #bjjh ,salade ,italienne1 #fbj #bjji ,salad1 ,jockey ,club1 #fbj #bjaj ,salade ,lacm1 #fbj #bjaa ,salade de ,lgumes1 #fbj #aiib ,salad1 lentil1 #fag #ifc ,salad1 lobster1 #cbg #bjab ,salade ,lorette1 #fbj #bjah ,salade ,mascotte1 #fba #bjac ,salade ,mignon1 #fba #bjad ,salade ,monte ,cristo1 #fba #bjae ,salade ,nioise1 #fba #bjaf ,salade ,opra1 #fba #bjag ,salade ,parisienne1 #fba #aiic ,salad1 potato1 #fag #aiid ,salad1 potato1 la ,parisienne #bjai ,salade ,rachel1 #fbb #aiij ,salad1 red cabbage1 #fag #bjbj ,salade ,rgence1 #fbb #bjba ,salade ,russe1 #fbb #haj ,salad1 ,salmon1 of1 #bgg #haj ,salade de ,saumon1 #bgg #bjbb ,salade ,sicilienne1 #fbb #aiie ,salad1 tomato1 #fah #bjbc ,salad ,trdern1 #fbb #bjbd ,salade de ,truffes1 #fbb #bjbe ,salade de ,truffes blanches1 #fbb #bjbf ,salad ,victoria1 #fbc #bjbg ,salad ,waldorf1 #fbc #aiif ,salads1 compound1 for roasts1 #fah #cha ,salads for hors-d'uvres1 #aei ,salads for roasts1 #fae-bc #aihd ,salads for roasts1 seasoning of1 #fae #aihe ,salads for roasts1 simple1 #faf #ahgg ,salmis de ,bcasse1 #eic #agfc ,salmis de ,caneton la ,rouennaise1 #efj #ahdg ,salmis de faisan1 #ehe #ee ,salmis sauce1 #cb ,salmon4 ,see also ,saumon #ghd ,salmon1 boiled1 #bfh #ghe ,salmon1 broiled1 #bfh #bia ,salmon1 smoked1 butter1 #adj #ghg ,salmon1 ,cadgere of1 #bfh #hjj ,salmon1 cold1 #bgc #big ,salmon1 smoked1 cream1 #ada #iad ,salmon1 fillets of1 #cjf #cdb ,salmon1 smoked1 ,duchesses1 #aea #che ,salmon1 smoked1 for ,hors-d'uvres1 #afj #bfh ,salmon1 ways of preparing1 #bfh #haa ,salmon trout1 #bgg #hac ,salmon trout1 cold1 #bgh #bcj ,salpicons1 various1 #ie #bbfb ,salsifis la ,crme1 #ffh #bbfa ,salsifis saut1 #ffh #bbei ,salsify1 #ffh #bbfj ,salsify1 fried1 #ffh #ahh ,salt1 #gg #aafe ,salt beef1 #chf #aafg ,salt beef1 cold1 #chg #aida ,sandpipers1 #fjd #aihb ,sandpipers1 roast1 #fae #bccf ,sandwiches1 #fhe #bccg ,sandwiches1 ,bookmaker1 #fhe #ahji ,sanglier1 #egb #aicg ,sarcelles1 #fjd #aiha ,sarcelles rties1 #fad #ggb ,sardines1 #bfb #bcbe ,sardines la ,diable1 #fhc #chj ,sardines for ,hors-d'uvres1 #aei #aba ,sauce1 ,aoli1 #dh #aai ,sauce1 ,albert1 #dg #hg ,sauce1 ,albufra1 #ci #bg ,sauce1 ,allemande1 #ba #eh ,sauce1 ,american1 #cc #ei ,sauce1 anchovy1 #cc #abb ,sauce1 ,andalouse1 #dh #aab ,sauce1 apple1 #de #bdaj ,sauce1 apricot1 #gad #fj ,sauce1 ,aurore1 #cc #fa ,sauce1 ,aurore 7,lenten71 #cc #fb ,sauce1 ,barnaise1 #cc #fd ,sauce1 ,barnaise tomate1 #cd #fc ,sauce1 ,barnaise with meat glaze1 #cd #bh ,sauce1 ,bchamel1 #ba #fe ,sauce1 ,bercy1 #cd #ca ,sauce1 ,bigarrade1 #bd #abc ,sauce1 ,bohemian1 #dh #fg ,sauce1 ,bonnefoy1 #cd #cb ,sauce1 ,bordelaise1 #be #fg ,sauce1 ,bordelaise1 white1 #cd #aac ,sauce1 bread1 #de #bd ,sauce1 brown1 ,lenten1 #ai #bb ,sauce1 brown or ,espagnole1 #ah #ff ,sauce1 butter1 #cd #acc ,sauce1 ,cambridge1 #eb #fh ,sauce1 caper1 #ce #fi ,sauce1 ,cardinal1 #ce #aad ,sauce1 celery1 #df #cc ,sauce1 ,chasseur 7,escoffier71 #be #ga ,sauce1 ,chteaubriand1 #ce #gd ,sauce1 ,chaudfroid1 l',aurore1 #cf #ge ,sauce1 ,chaudfroid1 au ,vert-pr1 #cf #cd ,sauce1 ,chaudfroid1 brown1 #be #gf ,sauce1 ,chaudfroid1 ,lent1 #cf #gc ,sauce1 ,chaudfroid1 ordinary1 #cf #ce ,sauce1 ,chaudfroid1 varieties of1 #bf #gb ,sauce1 ,chaudfroid1 white1 #ce #bdae ,sauce1 cherry1 #gad #bfac ,sauce1 cherry1 #geg #gg ,sauce1 cherry 7,escoffier71 #cg #gh ,sauce1 ,chivry1 #cg #bdjg ,sauce1 chocolate1 #gac #fd ,sauce1 ,choron1 #cd #aae ,sauce1 cranberry1 #df #gi ,sauce1 cream1 #cg #acd ,sauce1 ,cumberland1 #eb #ha ,sauce1 curry1 #cg #cf ,sauce1 devilled1 #bf #cg ,sauce1 devilled 7,escoffier71 #bf #hb ,sauce1 ,diplomate1 #ch #aah ,sauce1 egg1 ,scotch1 #df #aag ,sauce1 egg1 with melted butter1 #df #bdjf ,sauce1 ,english1 #gac #aaf ,sauce1 fennel1 #df #fc ,sauce ,foyot1 #cd #bdji ,sauce1 ,fruit1 #gac #ch ,sauce1 ,genevoise1 #bf #abd ,sauce1 ,genoa1 #dh #ace ,sauce1 ,gloucester1 #eb #hd ,sauce1 gooseberry1 #ch #ci ,sauce1 ,grand ,veneur1 #bh #aca ,sauce1 green1 #ea #bdad ,sauce1 greengage1 #gad #abe ,sauce1 ,gribiche1 #di #bdac ,sauce1 hazel-nut1 #gad #hc ,sauce1 herb1 #ch #cj ,sauce1 ,hollandaise1 #bb #aai ,sauce1 horse-radish1 #dg #ach ,sauce1 horse-radish1 #ec #he ,sauce1 ,hungarian1 #ch #dj ,sauce1 ,italian1 #bh #hg ,sauce1 ivory1 #ci #hh ,sauce1 ,joinville1 #ci #dc ,sauce1 ,lyonnaise1 #bi #dd ,sauce1 ,madeira1 #bi #hi ,sauce1 ,maltese1 #ci #ij ,sauce1 ,marinire1 #ci #de ,sauce1 marrow1 #bi #abf ,sauce1 ,mayonnaise1 #di #abg ,sauce1 ,mayonnaise1 cleared1 #ej #abh ,sauce1 ,mayonnaise1 whisked1 #ej #acf ,sauce1 mint1 #eb #bdad ,sauce1 ,mirabelle1 #gad #ia ,sauce1 ,mornay1 #ci #ib ,sauce1 ,mousseline1 #dj #ic ,sauce1 ,mousseuse1 #dj #gj ,sauce1 mushroom1 #ce #id ,sauce1 mustard1 #dj #bii;a ,sauce1 mustard1 with cream1 #adb #ie ,sauce1 ,nantua1 #dj #if ,sauce1 ,newburg1 #ast method1 #dj #ig ,sauce1 ,newburg1 #bnd method1 with cooked lobster1 #da #ih ,sauce1 ,noisette1 #db #ii ,sauce1 ,normande1 #db #bdab ,sauce1 orange1 #gad #ajj ,sauce1 ,oriental1 #db #acg ,sauce1 ,oxford1 #ec #hf ,sauce1 oyster1 #ci #aai;a ,sauce1 parsley1 #dg #dg ,sauce1 ,prigueux1 #bi #df ,sauce1 ,pignons1 #bi #dh ,sauce1 ,piquante1 #cj #ej ,sauce1 ,poivrade1 for venison1 #cj #di ,sauce1 ,poivrade1 ordinary1 #cj #aja ,sauce1 ,poulette1 #db #ea ,sauce1 ,provenale1 #ca #bdaf ,sauce1 raspberry1 #gad #ajb ,sauce1 ,ravigote1 #db #abi ,sauce1 ,ravigote1 #ea #bdaa ,sauce1 red-currant1 #gad #abj ,sauce1 ,reform1 #dg #ajc ,sauce1 ,regency1 #db #acj ,sauce1 ,rmoulade1 #ea #eb ,sauce1 ,robert1 #ca #ec ,sauce1 ,robert 7,escoffier71 #ca #ed ,sauce1 ,rouennaise1 #ca #bdjh ,sauce1 ,sabayon1 #gac #ee ,sauce1 ,salmis1 #cb #hj ,sauce1 shrimp1 #cg #ajd ,sauce1 ,soubise1 #dc #ajf ,sauce1 ,soubise1 tomate1 #dc #aje ,sauce1 ,soubise1 with rice1 #dc #bdag ,sauce1 strawberry1 #gad #ajf;a ,sauce1 ,suprme1 #dd #da ,sauce1 thickened gravy1 #bh #bi ,sauce1 tomato1 #bb #ef ,sauce1 ,tortue1 #cb #fc ,sauce1 ,valois1 #cd #db ,sauce1 veal gravy1 tomate1 #bh #bf ,sauce1 ,velout de ,volaille1 #bj #bf;a ,sauce1 ,velout1 fish1 #bj #be ,sauce1 ,velout1 ordinary1 #bj #ajg ,sauce1 ,venetian1 #dd #eg ,sauce1 venison1 #cb #ajh ,sauce1 ,villeroy1 #dd #aji ,sauce1 ,villeroy1 ,soubise1 #dd #aaj ,sauce1 ,villeroy1 ,tomate1 #dd #abi ,sauce1 ,vinaigrette1 #ea #acb ,sauce1 ,vincent1 #ea #aaa ,sauce1 white wine1 #de ,sauces1 brown1 the small1 #bd-cc ,sauces1 cold1 #dh-eh #bfab ,sauces1 to accompany cold sweets1 #gef ,sauces1 compound1 the small1 #bd-dg ,sauces1 ,english cold1 #eb-c ,sauces1 ,english hot1 #de-g ,sauces1 suited for ,entres of butcher's meat1 #cfd ,sauces1 foundation1 #b ,sauces1 hot1 for ,entremets1 #gac-d ,sauces1 hot1 for sweets1 #gac-d #ch;a ,sauces1 red-wine1 remarks on1 #bg ,sauces1 warm1 leading1 #ae-bc ,sauces1 white1 the small1 #cc-dg #adab ,saucisses ,anglaises1 #dfc #adac ,saucisses au ,vin blanc1 #dfc #adad ,saucisses de ,francfort et de ,strasbourg1 #dfc #bjig ,sauerkraut1 #fci #ghf ,saumon la ,meunire1 #bfh #hjf ,saumon froid la ,norvgienne1 #bge #hjb ,saumon froid la ,parisienne1 #bgd #hjc ,saumon froid la ,riga1 #bgd #hja ,saumon froid la ,royale1 #bgd #hje ,saumon froid au ,chambertin1 #bge #hjg ,saumon froid1 ,ctelettes de1 #bgf #hjd ,saumon froid en ,belle-,vue1 #bge #ghh ,saumon1 ,ctelettes de1 #bfi #ghi ,saumon1 ,coulibiac de1 #bfi #gij ,saumon1 ,darne de1 ,chambord1 #bgj #gia ,saumon1 ,darne de1 ,daumont1 #bga #gib ,saumon1 ,darne de1 ,lucullus1 #bga #gic ,saumon1 ,darne de1 ,nesselrode1 #bga #gid ,saumon1 ,darne de1 ,rgence1 #bgb #gie ,saumon1 ,darne de1 ,royale1 #bgb #gif ,saumon1 ,darne de1 ,valois1 #bgb #iad ,saumon1 ,fillets of1 ,paupiettes of1 #cjf #hji ,saumon1 ,mayonnaise de1 #bgg #hjh ,saumon1 ,mdaillons de1 #bgf #gig ,saumon1 ,mousseline de1 #bgb #gii ,saumon1 ,mousseline de1 la ,tosca1 #bgc #gih ,saumon1 ,mousseline de1 ,alexandra1 #bgb #haj ,saumon1 ,salade de1 #bgg #chc ,sausages1 ,arles1 #afj #chc ,sausages1 ,bologne1 #afj #chd ,sausages1 ,foie-gras1 #afj #chc ,sausages1 ,lyon1 #afj ,sausages1 pork4 ,see under ,pork #achj ,saut d',agneau printanier1 #dee #ahdh ,saut de ,faisan1 #ehf ,sauts1 chapter on1 #aae ,sauts de ,veau4 ,see under ,veau #bcga ,savarin paste1 #gjj ,savouries1 ,recipes for1 #fgh-hf #bbih ,savouries1 ,remarks upon1 #fgh #bcgi ,savoy biscuit paste1 #gjb #bejd ,saxon pudding1 #gce #bfaj ,schaleth la ,juive1 #gee #bdib ,scotch bread pudding1 #gcc #aah ,scotch egg sauce1 #df #bajg ,scotch-kale1 #fda #bcbf ,scotch ,woodcock1 #fhc ,scrambled eggs4 ,see ,eggs1 scrambled #babj ,sea-kale1 #fdc #agdf ,seasoning and condiments1 #ga #acfj ,selle d',agneau de ,lait douard ,,vii1 #ddi ,selle de ,veau4 ,see under ,veau #bdie1 #bdih ,semolina pudding1 #gcd #gec ,shad1 #bfa #adf ,shallot butter1 #ef #ahj ,shallots1 #gd #cbi;c ,sheep's brains la ,robert1 #adi #acbc ,sheep's tongues1 #dci #acbd ,sheep's trotters1 #dci #acbe ,sheep's trotters1 ,fritt of1 #ddj #acbf ,sheep's trotters1 ,poulette1 #ddj #acbg ,sheep's trotters1 ,rouennaise1 #ddj #acbh ,sheep's trotters1 ,tyrolienne1 #dda ,sherbets4 ,see ,sorbets #ade ,shrimp butter1 #ef #bhc ,shrimp butter1 #aci #hj ,shrimp sauce1 #cg #cai ,shrimp toast1 #adf #igi ,shrimps1 #ccc #ccf ,shrimps and prawns1 #aej #ffd ,shrimps1 ,bisque of1 #bcd #aada ,sirloin of beef1 #cgg #gga ,skate1 #bfb ,small compound sauces1 #bd-dg #ajjb ,smelt1 #cch #cdf ,smelts1 marinaded1 #aea #cjh ,smoked eel1 #adc ,snipe4 ,see also ,bcassines4 #ahhb ,snipe1 cold1 #eie #aigh ,snipe1 roast1 #fad #hbc ,sole la ,daumont1 #bhc #hbh ,sole la ,fermire1 #bhd #hbi ,sole la ,hollandaise1 #bhd #hdb ,sole la ,meunire1 #bhg #hea ,sole la ,provenale1 #bhh #hec ,sole la ,royale1 #bhi #hed ,sole la ,russe1 #bhi #hah ,sole ,alice1 #bha #heb ,sole ,arlsienne1 #bhi #hcd ,sole au ,chambertin1 #bhe #hba ,sole au ,champagne1 #bhb #hcc ,sole au gratin1 #bhe #hei ,sole au ,vin ,blanc1 #bij #hda ,sole aux ,hutres1 #bhg #hfb ,sole ,bonne ,femme1 #bia #hbb ,sole ,colbert1 #bhb #hdj ,sole ,cubat1 #bhg #hfj ,sole ,dieppoise1 #bia #hfa ,sole ,diplomate1 #bia #hbd ,sole ,dore1 #bhc #hdc ,sole ,doria1 #bhg #hbe ,sole ,duglr1 #bhc #hgi ,sole1 ,filets de1 la ,hongroise1 #bif #ibj ,sole1 ,filets de1 la ,moscovite1 #cji #hfe ,sole1 ,filets de1 ,amricaine1 #bib #hfg ,sole1 ,filets de1 ,andalouse1 #bic #hff ,sole1 ,filets de1 ,anglaise1 #bib #iae1 #iaf ,sole1 ,filets de1 ,aspic1 #cjg1 #cjh #hga ,sole1 ,filets de1 aux ,champignons1 #bid #hgb ,sole1 ,filets de1 aux ,crevettes1 #bid #hhh ,sole1 ,filets de1 aux ,hutres1 #bii #hgd ,sole1 ,filets de1 ,bercy1 #bid #iag ,sole1 ,filets de1 ,bordure de1 l',italienne1 #cjh #iah ,sole1 ,filets de1 ,calypso1 #cji #hfh ,sole1 ,filets de1 ,caprice1 #bic #hfi ,sole1 ,filets de1 ,catalane1 #bic #iai ,sole1 ,filets de1 ,charlotte1 #cji #hgc ,sole1 ,filets de1 ,chauchat1 #bid #hgj ,sole1 ,filets de1 ,clarence1 #bid #ibb ,sole1 ,filets de1 cold1 on ,mousses1 #caj #hge ,sole1 ,filets de1 ,djazet1 #bie #iba ,sole1 ,filets de1 ,dominos de1 #caj #hig ,sole1 ,filets de1 en ,pilaw la ,levantine1 #cja #ibb ,sole1 ,filets de1 froids1 dresss sur ,mousses1 #caj #hgf ,sole1 ,filets de1 ,grand ,duc1 #bie #hgg ,sole1 ,filets de1 ,joinville1 #bie #hgh ,sole1 ,filets de1 ,judic1 #bif #hhj ,sole1 ,filets de1 ,lady ,egmont1 #bif #hhb ,sole1 ,filets de1 ,marie-,stuart1 #big #hha ,sole1 ,filets de1 ,marinette1 #big #hhe ,sole1 ,filets de1 ,mexicaine1 #bih #hhf ,sole1 ,filets de1 ,mirabeau1 #bih #hhg ,sole1 ,filets de1 ,miramar1 #bih #hhc ,sole1 ,filets de1 ,mignonnette1 #big #hhd ,sole1 ,filets de1 ,mimi1 #big #hhi ,sole1 ,filets de1 ,nelson1 #bii #hij ,sole1 ,filets de1 ,newburg1 #bii #hid ,sole1 ,filets de1 ,olga1 #cjj #hia ,sole1 ,filets de1 ,orientale1 #bii #hic ,sole1 ,filets de1 ,orly1 #cjj #hid ,sole1 ,filets de1 ,otero1 #cjj #iad ,sole1 ,filets de1 ,paupiettes de1 #cjf #hif ,sole1 ,filets de1 ,paysanne1 #cjj #hib ,sole1 ,filets de1 ,persane1 #bii #hie ,sole1 ,filets de1 ,polignac1 #cjj #hih ,sole1 ,filets de1 ,pompadour1 #cja #hii ,sole1 ,filets de1 ,rachel1 #cja #iji ,sole1 ,filets de1 ,timbale de1 ,cardinal1 #cjd #iab ,sole1 ,filets de1 ,timbale de1 ,carme1 #cje #iaj ,sole1 ,filets de1 ,timbale de1 ,carmlite1 #cjd #iaa ,sole1 ,filets de1 ,timbale de1 ,grimaldi1 #cje #iac ,sole1 ,filets de1 ,timbale de1 ,marquise1 #cjf #ijg ,sole1 ,filets de1 ,turban de1 la ,villaret1 #cjc #ijh ,sole1 ,filets de1 ,turban de1 et ,saumon ,villaret1 #cjd #ijj ,sole1 ,filets de1 ,vnitienne1 #cja #ija ,sole1 ,filets de1 ,verdi1 #cjb #ijc ,sole1 ,filets de1 ,vronique1 #cjb #ijb ,sole1 ,filets de1 ,victoria1 #cjb #ijd ,sole1 ,filets de1 ,walewska1 #cjb #ije ,sole1 ,filets de1 ,wilhelmine1 #cjc #hga ,sole1 ,filets de1 with mushrooms1 #bid #hhh ,sole1 ,filets de1 with oysters1 #bii #hgb ,sole1 ,filets de1 with shrimps1 #bid #hca ,sole ,florentine1 #bhd #hbf ,sole grille1 #bhc #hbg ,sole grille aux ,hutres l',amricaine1 #bhc #hdi ,sole ,lutce1 #bhh #heg ,sole ,marguery1 #bij #heh ,sole ,marinire1 #bij #hdh ,sole ,meunire l',orange1 #bhh #hdd ,sole ,meunire aux ,aubergines1 #bhg #hde ,sole ,meunire aux ,cpes1 #bhg #hdc ,sole ,meunire aux ,concombres1 #bhg #hdf ,sole ,meunire aux ,morilles1 #bhg #hdg ,sole ,meunire aux ,raisins1 #bhh #hcf ,sole ,montgolfier1 #bhe #hcb ,sole ,montreuil1 #bhd #hai ,sole ,mornay1 #bhb #hbj ,sole1 ,mornay des ,provenaux1 #bhb #ijf ,sole1 ,mousseline de1 #cjc #hej ,sole ,murat1 #bhh #hfd ,sole ,nantua1 #bib #hef ,sole ,normande1 #bij #hfc ,sole ,parisienne1 #bib #hci ,sole ,portugaise1 #bhf #hch ,sole ,rgence1 #bhf #hee ,sole ,richelieu1 #bhi #hcj ,sole ,saint-,germain1 #bhd #hcg ,sole sur le plat1 #bhf #hcg ,sole sur le plat au ,chambertin1 etc41 #bhf ,soles1 #bha #hce ,soles aux grands ,vins1 #bhe #bibi ,sorbet la ,sicilienne1 #had #bibf ,sorbets1 #hac #bibg ,sorbets preparation for1 #hac #bibh ,sorbets various1 #had #bahe ,sorrel1 #fee #gjh ,sorrel1 cream of1 l',avoine1 #bdg #gji ,sorrel1 cream of1 l',orge1 #bdh #fdb-e ,sorrel1 ,pures of1 #bbi #ajd ,soubise sauce1 #dc #ajf ,soubise tomate1 #dc #aje ,soubise with rice1 #dc #bajc ,sou-fassum1 #fda #beai ,souffl1 #gci #bebd ,souffl la ,camargo1 #gci #becd ,souffl la d',orlans1 #gdj #bech ,souffl la ,royale1 #gda #beba ,souffl1 almond1 #gci #bebb ,souffl1 almonds with fresh1 #gci #bbie;a ,souffl au ,parmesan1 #fgf #baci ,souffl aux pinards1 #fdg #badj ,souffl aux pinards1 aux ,truffes1 #fdg #agga ,souffl de ,caneton1 froid1 l'orange1 #efb #agfd ,souffl de ,caneton ,rouennais1 #efj #bjib ,souffl de ,chicore1 #fch #igb ,souffl d'crevisses la ,florentine1 #ccj #igd ,souffl d'crevisses la ,pimontaise1 #ccj #igc ,souffl d'crevisses ,lopold de ,rothschild1 #ccj #ahea ,souffl de ,faisan1 #ehg #agca ,souffl de ,foie gras1 #eej #adbe ,souffl de ,jambon ,alexandra1 #dfh #adbf ,souffl de ,jambon ,carmen1 #dfh #adbg ,souffl de ,jambon ,gastronome1 #dfh #adbh ,souffl de ,jambon ,milanaise1 #dfh #adbi ,souffl de ,jambon ,prigourdine1 #dfh #bafe ,souffl de ,laitues1 #fea #ahbj ,souffl de ,livre1 #ege ,souffl de ,mas4 ,see ,mas #ajcc ,souffl de ,morue1 #cdf #bbgj ,souffl de ,tomate la ,napolitaine1 #fgj #afhf ,souffl de ,volaille la ,prigord1 #eca #afhe ,souffl de ,volaille with cooked meat1 #eca #afhd ,souffl de ,volaille with raw meat1 #eca #bebc ,souffl with filbert1 #gci #bebj ,souffl1 ,fruit1 in a ,croustade1 #gci #becc ,souffl ,hilda1 #gdj #bibd ,souffl1 iced1 #hab #bibe ,souffl1 iced1 moulding of1 #hab #bebi ,souffl ,java1 #gdj #becj ,souffl ,lrina1 #gdj #beca ,souffl with ,liqueur1 #gdj #becb ,souffl ,lucullus1 #gdj #begb ,souffl1 orange1 ,righi1 #gdh #bece ,souffl ,palmyre1 #gda #bbie;a ,souffl ,parmesan1 #fgf #bebe ,souffl ,paulette1 #gci #bbie ,souffl ,pimontais1 #fge #bebh ,souffl1 pomegranate1 l',orientale1 #gdj #becf ,souffl pralin1 #gda #bdje ,souffl preparation1 #gab #becg ,souffl ,rothschild1 #gda #bebg ,souffl1 strawberry1 #gdj #begb ,souffl1 tangerine1 ,righi1 #gdh #beci ,souffl1 vanilla1 #gda #bedj ,souffl1 violet1 #gda ,souffld fritters1 #gah ,souffld omelets1 #gbf-g ,souffld puddings1 #gce-db #adbb ,souffls au ,jambon1 #dfg #ieb ,souffls de ,homard1 #cba #bbej ,souffls de ,pommes de terre1 #fff #afhc ,souffls de ,volaille1 #eca #bfic ,souffles1 oranges1 en ,surprise1 #ggg #gdc ,soup1 ,cocky-leeki1 #bef #gdh ,soup1 ,mulligatawny1 #beh #eif ,soup1 ,ox-tail1 #bad #fad ,soup1 ,turtle1 #bai-bb #baf ,soup1 with pastes1 #ij #gej ,soupe la ,paysanne1 #bei #gea ,soupe la ,bonne ,femme1 #bei #gda ,soupe aux ,abatis de ,volaille l',anglaise1 #bef #gdb ,soupe aux ,cerises1 #bef #gdd ,soupe aux ,foies de ,volaille1 #beg #gdi ,soupe aux ,gombos1 #beh #gea ,soupe aux ,poireaux et ,pommes de terre1 #bei #geb ,soupe1 aux ,rognons1 #bei #gde ,soupe1 ,julienne ,darblay1 #beg #gdg ,soupe1 ,mille-,fanti1 #beh #gdf ,soupe1 ,minestrone1 #beg #gdi ,soupe1 ,okra1 #beh ,soups4 ,see ,bisque1 ,consomm1 ,coulis1 ,cream1 ,crme1 ,pure1 ,soup and ,velout #bda ,soups1 ,bisques1 #ajj #b ,soups1 ,classification of1 #ih-ajc1 #aig-h #bcg ,soups1 clear1 #ih1 #aih-bbe ,soups1 clear1 clarified ,consomm for1 #e ,soups1 ,consomms garnished1 #aih-bbe #bdd ,soups1 ,consomms thickened1 #ajb #bdc ,soups1 ,creams1 #ajb #bdj ,soups1 ,cullises1 #ajj #bdf ,soups1 foreign1 #ajc ,soups1 garnishes for1 #hg-ia #bcf ,soups1 preparation of1 #ig #bah ,soups1 ,profiterolles for1 #ij #bci ,soups1 ,pures1 #ii #bdd ,soups1 special1 #ajb #bch ,soups1 thick1 #ii ,soups1 thick1 recipes for1 #bbe-ei #bde ,soups1 vegetable1 #ajb #bdb ,soups1 ,velouts1 #aja #afcg ,spatchcock1 #eai #aha ,spices1 #gd #bacb ,spinach1 #fde4 ,see also pinards #bec ,spitted roasts1 #aag #bicc ,spooms1 #hae #chf ,sprats for ,hors-d'uvres1 #afj #bjdd ,sprew with butter1 #fbh #aieg ,spring chickens1 #faj4 ,see also ,poulet de grains #aiff ,squabs1 #faa #babf ,stachys1 #fde #babg ,stachys la ,crme1 #fde #babi ,stachys1 au ,velout1 #fde #bacj ,stachys1 ,croquettes de1 #fde #fce ,stachys1 ,pure de1 #bbf #baca ,stachys1 ,pure de1 #fde #babh ,stachys1 sauts au ,beurre1 #fde #aagj ,steak pudding1 #chh #aafi ,steak and kidney pudding1 #chg #aaga ,steak and oyster pudding1 #chh #ggc ,sterlet1 #bfb #aafd ,stewed steaks and onions1 #chf #g ,stock1 brown1 #i #aa ,stock1 fish1 white1 #aa #ab ,stock1 fish1 with red wine1 #ab ,stock1 foundation1 #b #h ,stock1 game1 brown1 #aj #i ,stock1 veal1 brown1 #aj #aj ,stock1 veal1 white1 #aj #ahf ,stoned olives1 #gf ,strawberries4 ,see ,fraises #bdba ,strawberry ,fritters1 #gae #bgff ,strawberry ,ice1 #gic #bieh ,strawberry ,jam1 #hbb #bdag ,strawberry ,sauce1 #gad #bebg ,strawberry ,souffl1 #gdj #aidd ,stuffing1 sage and onion1 #fjf #aide ,stuffing1 veal1 #fjf ,stuffings1 #gg-hf #bjd ,stuffings1 fish1 special for1 #hc #ahi ,stuffings1 various panadas for1 #gg #gei ,sturgeon1 #bfa #beda ,subrics1 #gda #bacg ,subrics d'pinards1 #fdf #acig ,sucking pig1 #dei #acih ,sucking pig1 roast1 stuffed l',anglaise1 #dei #bcdf;a ,sucre en ,glace1 #fib #bdga ,sudoise of ,fruit1 #ghf #aaff ,suet dumpling1 #chf #bcdd ,sugar1 cooking of1 #fij #bcdg ,sugar grains1 #fib #bcdh ,sugar grains1 coloured1 #fib #bcdf;a ,sugar1 icing1 #fib #bcdi ,sugar1 vanilla1 #fic #bcec ,sultanas1 #fid ,supper1 menus for1 #hdd-dg #f ,suppers1 ,consomms for1 #h #bfji ,suprme de ,fruit la ,gabrielle1 #gee #ajf;a ,suprme sauce1 #dd ,suprmes4 ,see under various heads ,surprise omelet4 ,see ,omelet #bdej ,suzette pancakes1 #gbc ,sweetbread4 ,see ,ris ,sweets1 hot sauces for1 #gac-ad ,sweets1 recipes1 #fhg-ghg ,sweets1 various preparations1 #gaa-ac ,sweets1 cold1 #gef-hae ,sweets1 cold1 ,bavarois4 ,see ,bavarois #bgbj ,sweets1 cold1 ,biscuit la ,reine1 #ghb ,sweets1 cold1 ,blanc-manger1 #gei-fj4 ,see also ,blanc-mange ,sweets1 cold1 ,charlottes1 #gfa-fc ,sweets1 cold1 creams1 #gfc et seq4 #bgba ,sweets1 cold1 ,crote la ,mexicaine1 #ghb #bgbb ,sweets1 cold1 ,diplomate aux fruits1 #ghb #bgbf ,sweets1 cold1 ,eugenia1 ,italian cream1 #ghc #bgdb ,sweets1 cold1 ,fraisalia ,timbale1 #ghf ,sweets1 cold1 ,fruit ,entremets1 #gga et seq4 #bgbc ,sweets1 cold1 ,ile ,flottante1 #ghb ,sweets1 cold1 jellies1 #gfe-fh #bgbe ,sweets1 cold ,macdoine of cooled ,fruit1 #ghc #bgbg ,sweets1 cold1 ,marquise ,alice1 #ghc #bgbh ,sweets1 cold1 ,melon l',orientale1 #ghd #bgcj ,sweets1 cold1 ,melon en surprise1 #ghd #bgbi ,sweets1 cold1 ,melon frapp1 #ghd #bgca ,sweets1 cold1 ,meringues garnished1 #ghd #bgbd ,sweets1 cold1 milk junket1 #ghc #bgcb ,sweets1 cold1 ,mont-,blanc aux ,fraises1 #ghd #bgcc ,sweets1 cold1 ,mont-,blanc aux ,marrons1 #ghe #bgcd ,sweets1 cold1 ,mont-,rose1 #ghe #bgch ,sweets1 cold1 ,mousseline of eggs ,mimi1 #ghf #bgcg ,sweets1 cold1 ,mousseline of eggs ,rjane1 #ghe #bgce ,sweets1 cold1 ufs la ,neige1 #ghe #bgcf ,sweets1 cold1 ufs la ,neige1 moulded1 #ghe #bgdj ,sweets1 cold1 rice la ,maltaise1 #ghf #bgci ,sweets1 cold1 rice l',impratrice1 #ghf #bfab ,sweets1 cold1 sauces and accompaniments of1 #gef #bgda ,sweets1 cold1 ,sudoise of ,fruit1 #ghf #bgdc ,sweets1 cold1 ,tivoli aux ,fraises1 #ghg ,sweets1 hot1 fruit1 #gdc-de ,sweets1 hot1 recipes1 #gae-ah #aicd ,sylphides d',ortolans1 #fjd #afgf ,sylphides de ,volaille1 #ebi #bdgd ,sylphs' omelet1 #gbh #bdca ,sylvana fritters1 #gai #bdah ,syrups1 thickened1 #gad ,t4 #bgfi1 #bgia ,tangerine ice1 #gid1 #gig #bgib ,tangerine ice aux ,perles des ,alpes1 #gig #begb ,tangerine souffle ,righi1 #gdh ,tangerines4 ,see ,mandarines #bdic1 #bdih1 ,tapioca pudding1 #gcc1 #gcd #adh ,tarragon butter1 #ef #bcbh ,tartelettes l'cossaise1 #fhd #bccj ,tartelettes la ,florentine1 #fhd #bccb ,tartelettes la ,raglan1 #fhd #bccc ,tartelettes la ,tosca1 #fhd #bccd ,tartelettes la ,vendme1 #fhd #bcbg ,tartelettes ,agns1 #fhc #bcbh1 #bcbi ,tartelettes de haddock1 #fhd #bjgg ,tartelettes grilles aux ,champignons1 #fce #chg ,tartelettes1 ,hors-d'uvres1 #afj #bcca ,tartelettes1 ,marquise1 #fhd #bfaa ,tarts1 ,english1 #gef #bgef ,tea ice cream1 #gia #aicg ,teal1 #fjd #aiha ,teal1 roast1 #fad #abgb ,tendrons de ,veau1 #dbd #aggb ,terrine de ,caneton la ,gele1 #efb #ahfc ,terrine de ,faisan1 #ehi #ahbe ,terrine de ,livre1 #egh #agjb ,terrine de ,poularde en ,conserve1 #ecg #bjj ,terrines1 chicken forcemeat for1 #ha #aig ,terrines1 forcemeat for1 #hj #bja ,terrines1 game forcemeat for1 #hb #abji ,tte de ,veau1 #djd #abaj ,tte de ,veau l',anglaise1 #djd #abaa ,tte de ,veau la ,financire1 #djd #abab ,tte de ,veau la ,poulette1 #dje #abad ,tte de ,veau la ,vinaigrette1 #dje #abac ,tte de ,veau en ,tortue1 #dje #da ,thickened gravy1 #bh #bag ,threaded eggs1 #ij ,thrushes4 ,see ,grives4 #bedb ,timbale la d',aremberg1 #gdb #bedg ,timbale la ,favart1 #gdc #bedf ,timbale la ,parisienne1 #gdc #bedc ,timbale ,bourdaloue1 #gdb #bcid ,timbale crust1 #gjf ,timbale de ,bcasse4 ,see ,bcasse #aijj ,timbale de ,cailles ,alexandra1 #eih #aiae ,timbale de ,cailles ,tzarine1 #fja #aggc ,timbale de ,caneton la ,voisin1 #efc #iji ,timbale de ,filets de ,soles ,cardinal1 #cjd #iab ,timbale de ,filets de ,soles ,carme1 #cje #iaj ,timbale de ,filets de ,soles ,carmlite1 #cjd #iaa ,timbale de ,filets de ,soles ,grimaldi1 #cje #iac ,timbale de ,filets de ,soles ,marquise1 #cjf ,timbale de ,foie gras4 ,see under ,foie gras #ahgb ,timbale de ,perdreau ,diane1 #eib #iga ,timbale de ,queues d'crevisses la ,nantua1 #cbi #abdb ,timbale de ,ris de ,veau1 #dad #bbgi ,timbale de ,truffes1 #fga #bedd ,timbale ,marie-,louise1 #gdb #bede ,timbale ,montmorency1 #gdb #bgdc ,tivoli aux ,fraises1 #ghg #cag ,toast1 anchovy1 #ade #cah ,toast1 caviare1 #adf #cbj ,toast1 ,city1 #adf #cbb ,toast1 crayfish1 #adf #cba ,toast1 ,danish1 #adf #cbd ,toast1 ,lucile1 #adg #bcjd ,toast1 savoury1 #fgi #cai ,toast1 shrimp1 #adf #cbc ,toast1 tongue1 #adf #db ,tomat veal gravy1 #bh ,tomates4 ,see ,tomatoes #bifb ,tomato jam1 #hbd #bigb1 #bigc ,tomato jelly1 #hbg #aiie ,tomato salad1 #fah #bi ,tomato sauce1 #bb #cib ,tomatoes la ,mongasque1 #afb #cia ,tomatoes l',amricaine1 #afb ,tomatoes farcis4 ,see ,tomatoes1 stuffed #bbfc ,tomatoes1 grilled1 #ffi #cij ,tomatoes1 mock1 #afb #had ,tomatoes1 ,mousse of1 #bgi #fei1 #ffj1 #bbfi ,tomatoes1 ,pure of1 #bcb1 #bcc1 #fgj #cic ,tomatoes1 quartered1 #afb #bbfh ,tomatoes1 sautes la ,provenale1 #fgj #bbgj ,tomatoes1 souffl de1 la ,napolitaine1 #fgj #bbfd ,tomatoes1 stuffed1 #ffi #bbfg ,tomatoes1 stuffed la ,portugaise1 #ffi #bbff ,tomatoes1 stuffed1 la ,provenale1 #ffi #bbfe ,tomatoes1 stuffed1 au gratin1 #ffi #ccd ,tongue cones1 #aej #cbc ,tongue toast1 #adf ,topinambours4 ,see also ,artichokes1 ,jerusalem #bbga ,topinambours l',anglaise1 #fgj #bbgb ,topinambours frits1 #fgj #ffa ,topinambours1 ,pure de1 #bcc #bbgc-gd ,topinambours1 ,pure de1 #fgj #ef ,tortue sauce1 #cb #ajgf ,tournedos1 #cfb #ajid ,tournedos la ,florentine1 #cfh #aajh ,tournedos la ,mnagre1 #cgj #aaji ,tournedos la ,mexicaine1 #cga #aaad ,tournedos la ,moelle1 #cgb #aaah ,tournedos la ,nioise1 #cgc #aabi ,tournedos la ,sarde1 #cge #ajib ,tournedos l',estragon1 #cfg #ajgh ,tournedos ,alsacienne1 #cfd #ajgg ,tournedos ,algrienne1 #cfd #ajgi ,tournedos ,arlsienne1 #cfe #ajhh ,tournedos aux ,champignons1 #cff #aaag ,tournedos aux ,morilles1 #cgc #ajhj ,tournedos ,baltimore1 #cfe #ajha ,tournedos ,barnaise1 #cfe #ajhb ,tournedos ,belle-,hlne1 #cfe #ajhc ,tournedos ,bercy1 #cfe #ajhd ,tournedos ,bordelaise1 #cfe #ajhe ,tournedos ,brabanonne1 #cff #ajhf ,tournedos ,castillane1 #cff #ajhg ,tournedos ,cendrillon1 #cff #ajhi ,tournedos ,chasseur1 #cff #ajij ,tournedos ,choron1 #cfg #ajia ,tournedos ,coligny1 #cfg #ajic ,tournedos ,favorite1 #cfg #ajie ,tournedos ,forestire1 #cfh #ajif ,tournedos ,gabrielle1 #cfh #ajig ,tournedos ,henri ,,iv1 #cfh #ajih ,tournedos ,judic1 #cfh #ajii ,tournedos ,lakm1 #cfi #aajj ,tournedos ,lesdiguires1 #cfi #aaja ,tournedos ,lili1 #cfi #aajb ,tournedos ,lucullus1 #cfi #aajc ,tournedos ,madeleine1 #cfi #aajd ,tournedos ,marchale1 #cgj #aaje ,tournedos ,marie-,louise1 #cgj #aajf ,tournedos ,mascotte1 #cgj #aajg ,tournedos ,massna1 #cgj #aaaj ,tournedos ,mikado1 #cga #aaaa ,tournedos ,mirabeau1 #cga #aaab ,tournedos ,mireille1 #cga #aaac ,tournedos ,mirette1 #cgb #aaae ,tournedos ,montgomery1 #cgb #aaaf ,tournedos ,montpensier1 #cgb #aaai ,tournedos ,ninon1 #cgc #aabj ,tournedos ,parmentier1 #cgc #aaba ,tournedos ,persane1 #cgc #aabb ,tournedos ,pruvienne1 #cgd #aabc ,tournedos ,pimontaise1 #cgd #aabd ,tournedos ,provenale1 #cgd #aabe ,tournedos ,rachel1 #cgd #aabf ,tournedos ,rossini1 #cgd #aabg ,tournedos ,roumanille1 #cge #aabh ,tournedos ,saint ,mand1 #cge #aacj ,tournedos ,soubise1 #cge #aaca ,tournedos ,tivoli1 #cge #aacb ,tournedos ,tyrolienne1 #cgf #aacc ,tournedos ,valenay1 #cgf #aacd ,tournedos ,valentino1 #cgf #aace ,tournedos ,vert-pr1 #cgf #aacf ,tournedos ,victoria1 #cgf #aacg ,tournedos ,villaret1 #cgf #aaci ,tournedos ,villemer1 #cgg #aach ,tournedos ,villeneuve1 #cgg #aaag ,tournedos with morels1 #cgc #ajhh ,tournedos with mushrooms1 #cff #bjhe ,tourte de ,morilles1 #fcf #afej ,tourte de ,poussins la ,paysanne1 #ebb #aahj ,tripes la ,mode de ,caen1 #cia-cic ,trout1 #bgg #hab ,trout la ,cambacrs1 #bgg #hag ,trout au bleu1 #bhj #haf ,trout1 fresh water1 #bhj #cid ,trout1 marinaded1 #afc #hae ,trout1 preparations of1 with different ,mousses1 #bgi #bbgg ,truffes la ,crme1 #fga #bbgh ,truffes la ,serviette1 #fga #bbge ,truffes sous la ,cendre1 #fga #bbgi ,truffes1 ,timbale de1 #fga #bbgf ,truffes au ,champagne1 #fga #aief ,truffled pullet1 #fji #aifa ,truffled young turkey1 #faa #hab ,truite la ,cambacrs1 #bgg #haa ,truite ,saumone1 #bgg #hag ,truites au ,bleu1 #bhj #hac ,truites ,saumones froides1 #bgh #bih ,tunny cream1 #ada #chh ,tunny in oil1 #afa #chi ,tunny with tomatoes1 #afb #afbd ,turban de ,filets de ,poulet1 #eaf #ijg ,turban de ,filets de ,soles la ,villaret1 #cjc #ijh ,turban de ,filets de ,soles et ,saumon ,villaret1 #cjd #acci ,turban de ,rognons la ,pimontaise1 #ddc #ibc ,turbot1 #caj #ibd ,turbot1 cold1 #caa #icb ,turbotin la ,mode de ,hollande1 #cad #ibf ,turbotin l',amiral1 #cab #ibg ,turbotin l',andalouse1 #cab #ibh ,turbotin ,bonne ,femme1 #cac #ich ,turbotin1 cold1 #caf #ibi ,turbotin ,commodore1 #cac #icj ,turbotin ,daumont1 #cac #ica ,turbotin ,fermire1 #cac #icg ,turbotin ,feuillantine1 #cae #icc ,turbotin ,mirabeau1 #cad #icd ,turbotin ,parisienne1 #cad #ice ,turbotin ,rgence1 #cad #icf ,turbotin souffl la ,reynire1 #cae #ibe ,turbotins1 #caa #bahj ,turnip-tops1 #fed #bagf ,turnips1 #fec #fda1 #bagi ,turnips1 ,pure of1 #bbh1 #fed #bagg1 #bagh ,turnips1 stuffed1 #fec #ggd ,turtle1 #bfb #fad ,turtle soup1 #bai-bbb ,u4 #afbg ,ursulines de ,nancy1 #eag ,v4 #fc ,valois sauce1 #cd #bgeg ,vanilla ice-cream1 #gia #beci ,vanilla ,souffl1 #gda #bcdi ,vanilla sugar1 #fic #aidj ,vanneaux1 #fjd #aihb ,vanneaux1 rtis1 #fae #abgc ,veau1 ,blanquette de1 l',ancienne1 #dbd #abgd ,veau1 ,blanquette de1 aux ,cleris1 ,cardons1 etc41 #dbd #abge ,veau1 ,blanquette de1 aux ,nouilles1 #dbe #abjh ,veau1 breast of veal1 stuffed1 #djc #aaif ,veau1 chump of veal1 #cih #abec ,veau1 ,ctes de1 #dai #abed ,veau1 ,ctes de1 la ,bonne ,femme1 #dai #abeg ,veau1 ,ctes de1 la ,dreux1 #dbj #abee ,veau1 ,ctes de1 en ,casserole1 #dbj #abef ,veau1 ,ctes de1 en ,cocotte la ,paysanne1 #dbj #abf ,veau1 ,ctes de1 froide en ,belle ,vue1 #dba #abfc ,veau1 ,ctes de1 froides ,rubens1 #dbb #abeh ,veau1 ,ctes de1 ,milanaise1 #dbj #abei ,veau1 ,ctes de1 ,papillote1 #dbj #abfj ,veau1 ,ctes de1 ,pojarski1 #dba #abfa ,veau1 ,ctes de1 ,zingara1 #dba #aaig ,veau1 cushion of veal1 #cih #abae ,veau1 ,escalopes de1 #dje ,veau1 ,foie de4 ,see that title #aii ,veau forcemeat with fat and cream1 #ha #aih ,veau forcemeat with fat or ,godiveau1 #hj #abjf ,veau ,fricandeau1 #djc #abjg ,veau ,fricandeau1 cold1 #djc #abgf ,veau1 ,fricasse de1 #dbe #db ,veau gravy tomat1 #bh #abaf ,veau1 ,grenadins de1 #djf #abag ,veau1 ,grenadins de1 froids en ,bellevue1 #djf #aaic ,veau1 loin of veal1 #cih #abje ,veau1 loin of veal1 cold1 #djb #aaie ,veau1 loin of veal1 short1 #cih #aaid ,veau1 neck of veal1 #cih #abjb ,veau1 ,noix de1 la ,toulousaine1 #dja #aaih ,veau1 ,noix de1 adjuncts to1 #cii #aaii ,veau1 ,noix de1 en ,surprise1 #djj #abjj ,veau1 ,noix de1 en ,surprise1 la ,macdoine1 #djj #abja ,veau1 ,noix de1 en ,surprise1 la ,pithiviers1 #dja #abje ,veau1 ,noix de1 froide1 #djb #abjc ,veau1 ,noix de1 froide1 la ,caucasienne1 #dja #abjd ,veau1 ,noix de1 froide1 la ,sudoise1 #djb #abhe ,veau1 ,pain de1 #dbh #abgh ,veau1 ,paupiettes de1 #dbf #abjh ,veau1 ,poitrine de1 farcie1 #djc ,veau1 ,ris de4 ,see that title #abfd ,veau1 ,rognon de1 #dbb #abfh ,veau1 ,rognon de1 la ,ligeoise1 #dbc #abfi ,veau1 ,rognon de1 la ,montpensier1 #dbc #abga ,veau1 ,rognon de1 la ,robert1 #dbc #abfe ,veau1 ,rognon de1 en ,casserole1 #dbb #abff ,veau1 ,rognon de1 en ,cocotte1 #dbb #abfg ,veau1 ,rognon de1 grill1 #dbb #abgj ,veau1 ,rognon de1 ,portugaise1 #dbc #aiea ,veau1 ,rtis de1 #fjg #abgi ,veau1 saut de1 #dbf #abhc ,veau1 saut de1 la ,catalane1 #dbg #abhj ,veau1 saut de1 la ,marengo1 #dbf #abha ,veau1 saut de1 ,chasseur1 #dbg #abhb ,veau1 saut de1 ,printanier1 #dbg #abhd ,veau1 sauts de1 various1 #dbh #aaha ,veau1 ,selle de1 #cid #aahb ,veau1 ,selle de1 la ,chartreuse1 #cie #aahc ,veau1 ,selle de1 la ,metternich1 #cie #aahd ,veau1 ,selle de1 la ,nelson1 #cif #aahf ,veau1 ,selle de1 la ,pimontaise1 #cif #aaij ,veau1 ,selle de1 la ,rnaissance1 #cig #aahh ,veau1 ,selle de1 la ,romanoff1 #cig #aaia ,veau1 ,selle de1 la ,talleyrand1 #cih #aahi ,veau1 ,selle de1 la ,tosca1 #cig #aahe ,veau1 ,selle de1 l',orientale1 #cif #aaib ,veau1 ,selle de1 froide1 #cih #aahg ,veau1 ,selle de1 ,prince ,orloff1 #cig #abje ,veau1 shoulder of veal1 cold1 #djb #i ,veau stock1 brown1 #aj #aide ,veau stuffing1 #fjf ,veau1 ,tte de4 ,see that title #abgb ,veau1 ,tendrons de1 #dbd #bcdc ,vegetable colouring matter1 #fhi #bgh ,vegetable creams1 #acc #bgi ,vegetable garnishes1 #acc #baba ,vegetable marrow1 #fdd #bgh ,vegetable ,pures1 #acc #bde ,vegetable soups1 #ajb #bcb ,vegetables1 batter for1 #if #bge ,vegetables1 braised1 #acb ,vegetables1 braised1 adjuncts of1 #acb-acd #bgd ,vegetables1 dry1 treatment of1 #acb #bgf ,vegetables1 leason of green1 with butter1 #acc #bgg ,vegetables1 leason of1 with cream1 #acc ,vegetables1 preparations for1 #acb-acd #fie ,velout la ,sultane1 #bdc #fga ,velout ,agns ,sorel1 #bcg #fgf ,velout aux ,concombres1 #bch #fid ,velout au ,pourpier1 #bdc #fgd ,velout aux ,carottes1 #bch #fhc ,velout aux ,grenouilles1 #bdj #fij ,velout aux ,hutres1 #bdb #fgb ,velout de ,blanchaille au ,currie1 #bcg #fhd ,velout ,cardinal1 #bda #fgc ,velout ,carmlite1 #bch #fie;a ,velout chicken1 cold1 for suppers1 #bdd #fge ,velout ,comtesse1 #bch #fgg ,velout ,cressonnire1 #bci #fgf ,velout1 cucumber1 #bch #fgh ,velout ,dame ,blanche1 #bci #fgf ,velout ,danoise1 #bch #fgi ,velout d',artois1 #bci #fhj ,velout d'perlans1 #bci #fha ,velout d'perlans ,joinville1 #bdj #fhb ,velout d'perlans ,princesse1 #bdj #fhd ,velout de ,homard1 #bda #fhe ,velout de ,homard ,cleveland1 #bda #fhi ,velout de ,homard la ,persane1 #bdb #fhf ,velout de ,homard l',indienne1 #bda #fhg ,velout de ,homard l',orientale1 #bda #fhh ,velout de ,homard au ,paprika1 #bdb #fib ,velout ,marie ,louise1 #bdc #fic ,velout ,marie ,stuart1 #bdc #fgd ,velout ,nivernaise1 #bch #fia ,velout ,isoline1 #bdc #bf ,velout sauce1 de ,volaille1 #bj #bf;a ,velout sauce1 fish1 #bj #be ,velout sauce1 ordinary1 #bj #bg ,velout sauce1 thickened1 #ba #fhc ,velout ,sicilienne1 #bdj #fgg ,velout ,cressonnire1 #bci #bdb ,velouts1 the1 #aja #ajg ,venetian sauce1 #dd ,venison4 ,see ,chevreuil #bdif1 #bdih ,vermicelli pudding1 #gcd #bcbd-bf ,viennese fritters1 #gag #bdda ,village custard1 #gba #ajh ,villeroy sauce1 #dd #aji ,villeroy sauce1 soubise1 #dd #aaj ,villeroy sauce1 tomate1 #dd #abi ,vinaigrette sauce1 #ea #acb ,vincent sauce1 #ea #bada ,vine leaves1 stuffed1 #fdg #bggf ,violet ice1 #gid #bedj ,violet1 ,souffl with1 #gda #afee ,volaille1 ,boudins de1 la ,richelieu1 #ebc #afef ,volaille1 ,boudins de1 ,soubise1 #ebd #affe ,volaille1 ,brochettes de ,foies de1 #ebg #afei ,volaille1 ,capilotade1 #ebd #bcji ,volaille1 ,carcasses de1 #fhj #gac ,volaille1 ,crme de1 ,princesse1 #bdi #affe ,volaille1 ,brochettes de ,foies de1 #ebg #afff ,volaille1 ,foies de1 et ,rognons sauts au ,vin ,rouge1 #ebg #affi ,volaille1 ,fritt de1 #ebh #agjh ,volaille1 ,galantine de1 #ech #agab ,volaille1 ,mayonnaise de1 #eda #agjg ,volaille1 ,mdaillons de1 ,rachel1 #ech #agaa ,volaille1 ,mousse de1 cold1 #eda #afgj ,volaille1 ,mousselines de1 #ebh #afgg ,volaille1 ,mousselines de1 la ,florentine1 #ebi #afgb ,volaille1 ,mousselines de1 l',indienne1 #ebi #afgd ,volaille1 ,mousselines de1 la ,patti1 #ebi #afge ,volaille1 ,mousselines de1 la ,sicilienne1 #ebi #afga ,volaille1 ,mousselines de1 ,alexandra1 #ebi #afgc ,volaille1 ,mousselines de1 au ,paprika1 #ebi #afgj ,volaille1 ,mousses de1 #ebh #agji ,volaille1 ,pain de1 cold1 #edj #afgh ,volaille1 ,pilaw de1 #ecj #afgi ,volaille1 ,pilaw de1 la ,grecque1 #ecj #afhj ,volaille1 ,pilaw de1 l',orientale1 #ecj #afha ,volaille1 ,pilaw de1 la ,parisienne1 #ecj #afhb ,volaille1 ,pilaw de1 la ,turque1 #ecj #afeh ,volaille1 ,quenelles de1 d',uzs1 #ebd #afeg ,volaille1 ,quenelles de1 ,morland1 #ebd #afhc ,volaille1 ,souffls de1 #eca #afhf ,volaille1 ,souffls de1 la ,prigord1 #eca #afhe ,volaille1 ,souffls de1 with cooked meat1 #eca #afhd ,volaille1 ,souffls de1 with raw meat1 #eca #agaj ,volaille1 ,suprmes de1 la ,jeannette1 #edj #afad ,volaille1 ,suprmes de1 la ,pojarski1 #eac #afac ,volaille1 ,suprmes de1 la ,polignac1 #eac #afbj ,volaille1 ,suprmes de1 la ,valois1 #eae #aehd ,volaille1 ,suprmes de1 ,agns ,sorel1 #ejh #aehe ,volaille1 ,suprmes de1 ,alexandra1 #eji #afjc ,volaille1 ,suprmes de1 l',indienne1 #eab #afaj ,volaille1 ,suprmes de1 l',orientale1 #eac #aehf ,volaille1 ,suprmes de1 ,ambassadrice1 #eji #aehg ,volaille1 ,suprmes de1 ,arlsienne1 #eji #afab ,volaille1 ,suprmes de1 au ,parmesan1 #eac #aehi ,volaille1 ,suprmes de1 aux ,champignons blanc1 #eji #aeij ,volaille1 ,suprmes de1 aux ,champignons brun1 #eaj #aeii ,volaille1 ,suprmes de1 aux ,fonds d',artichauts1 #eaa #aehh ,volaille1 ,suprmes de1 ,boistelle1 #eji #aeia ,volaille1 ,suprmes de1 ,chimay1 #eaj #aeib ,volaille1 ,suprmes de1 ,cussy1 #eaj #aeic ,volaille1 ,suprmes de1 ,doria1 #eaj #aeid ,volaille1 ,suprmes de1 ,dreux1 #eaj #aeie ,volaille1 ,suprmes de1 carlate1 #eaj #aeif ,volaille1 ,suprmes de1 cossaise1 #eaj #afaa ,volaille1 ,suprmes de1 en ,papillote1 #eac #aeig ,volaille1 ,suprmes de1 ,favorite1 #eaa #aeih ,volaille1 ,suprmes de1 ,financire1 #eaa #afjj ,volaille1 ,suprmes de1 ,georgette1 #eaa #afja ,volaille1 ,suprmes de1 ,henri ,,iv1 #eaa #afjb ,volaille1 ,suprmes de1 ,hongroise1 #eaa #afjd ,volaille1 ,suprmes de1 ,jardinire1 #eab #afje ,volaille1 ,suprmes de1 ,judic1 #eab #afjf ,volaille1 ,suprmes de1 ,marchale1 #eab #afjg ,volaille1 ,suprmes de1 ,maryland1 #eab #afjh ,volaille1 ,suprmes de1 ,montpensier1 #eab #afji ,volaille1 ,suprmes de1 ,orly1 #eac #afae ,volaille1 ,suprmes de1 ,rgence1 #ead #afaf ,volaille1 ,suprmes de1 ,richelieu1 #ead #afag ,volaille1 ,suprmes de1 ,rossini1 #ead #afah ,volaille1 ,suprmes de1 ,talleyrand1 #ead #afai ,volaille1 ,suprmes de1 ,valenay1 #eae #afba ,volaille1 ,suprmes de1 ,verneuil1 #eae #afbb ,volaille1 ,suprmes de1 ,villeroy1 #eae #afgf ,volaille1 ,sylphides de1 #ebi #afbg ,volaille1 ,ursulines de ,nancy1 #eag #fie;a ,volaille1 ,velout1 cold1 for suppers1 #bdd #bcij ,vol-au-,vent crust1 #gjd #abif ,vol-au-,vent de ,cervelle1 #dcj #aghb ,vol-au-,vent de ,pigeonneaux1 #efe #abdc ,vol-au-,vent de ,ris de ,veau1 #daf ,w4 #bgec ,walnut ice-cream1 #gia #fgg ,watercress1 ,velout of1 #bci #ajdb ,waterzoi1 #cea #bcce ,welsh-rarebit1 #fhe #fii ,wheat1 green1 cream of1 #bde #abh ,whisked ,mayonnaise sauce1 #ej #fg ,white ,bordelaise sauce1 #cd #gb ,white ,chaud-froid sauce1 #ce #aa ,white fish stock1 #aa #bdh ,white meats1 braising of1 #aaj #ba ,white roux1 #ah ,white sauces1 the small1 #cc-dg #aaa ,white wine sauce1 #de #ajcf ,whitebait1 #cdh #bifh ,white-currant jelly1 #hbf #bdjb ,whipped cream1 #gaa ,whiting4 ,see ,merlan #aich ,widgeon1 #fjd #aiha ,widgeon1 roast1 #fad #aicf ,wild duck1 #fjd #aiha ,wild duck1 roast1 #fad #biej ,wine la ,franaise1 #hai #bidh ,wine1 hot1 #hai #bidi ,wine1 hot1 with orange1 #hai #aaa ,wine sauce1 white1 #de ,woodcock4 ,see also ,bcasse #ahgd ,woodcock and snipe1 #eib ,y4 #ccc ,york ,cones1 #aej #aidc ,yorkshire pudding1 #fje ,z4 #acii ,zampino de ,modne1 #dei #adjj ,zampino1 froid1 #dei ,,printed ,,in ,,great ,,britain ,,by ,r4 ,,clay ,,and ,,sons1 ,,ltd41 ,,brunswick ,,street1 ,,stamford ,,street1 ,s4,e4 #a1 ,,and ,,bungay1 ,,suffolk4 ,transcriber's ,note ,the final three chapters have been renumbered to match the ,table of ,contents4 ,inconsistencies in numbering--or not--of subheadings remain as printed4 ,accenting of uppercase words in recipe headings has been regularised only if both accented and unaccented forms appear in recipe headings in the original4 ,where a word that would be accented if lowercase appears in the original consistently unaccented when uppercased the unaccented form is retained as printed 7eg 8,a ,,la0 but 8 la074 ,recipe numbers have been corrected where the printed number was obviously out of sequence4 ,some cross-references have been corrected1 and a redundant index entry has been removed4 ,inconsistencies in hyphenation remain as printed4 ,the notation ,text denotes the use of small capitals in the original4 ,the notation ,text denotes the semantic use of bold in the original4