The menu book (Le livre des menus)

Front matter

I

Cbe rnenu Book

(£e £ii)re de$ menus)

Preface

Scientific researcli and constant observation in culinary routine have proved that both cooking and gastronomy are progressive arts ; indeed, scarcely a week passes which does not bring to the notice of a shrewd observer some new combination or some improvement in standard dishes.

The ever-growing desire and consequent necessity for variety in our menus impels us to glean new ideas and fresh help from every possible source. Unfortunately there exists a foolish practice among some cooks, who, without discrimination or reason, apply certain new names to old dishes, or they apply names to dishes which have absolutely no bearing upon its preparation. Such practice is to be deplored, because they cause confusion and disappointment to the cultured cook and epicure alike.

The object, therefore, of this culinary handbook is in the first place to assist caterers, restaurateurs, managers, maitres d’hotel, chefs, stewards, head waiters, and housekeepers to plan and compile menus of every kind of meal with greater ease, and to enable them to have at their disposal a large and constant variety of seasonable and suitable dishes.

Every course, from hors-d’oeuvre to dessert, has been exhaustively treated ; and the work is compiled so as to give at a glance an almost infinite variety of every possible kind of dish that can be introduced into a menu.

In most cases the requisite mode of cooking, the garniture and style of dressing or dishing up, is briefly described. The book should not, however, be confused with a book of recipes, for its raison d'etre is to enable

PREFACE.

those who can cook or superintend cooking to draft menus with greater ease, and to give each dish its proper French name.

The adoption of French names in menus has become fashionable because most of the typical French dishes have become fully naturaUsed in the kitchens and on the tables of this country. It therefore becomes the duty of all persons interested in culinary matters to know how to describe them in correct French.

The author can hardly expect that this book will bring about a revolution in the customs of gastronomy, but he does hope that its use will be the means of introducing greater variety into the daily menus, and, if possible, economy in the preparation of dishes. Hence its mission should, if for no other purpose, prove practical and useful to such who avoid ordinary cookery books and fight shy of scientific culinary treatises. If such an aim is achieved the author’s efforts will be amply rewarded.

The present, enlarged, edition contains a special chapter on the Art of Menu Compilation, as well as over 2,500 additional dishes.

C. HERMAN SENN.

PRINCIPAL CONTENTS

Part I. THE MENU

The Origin of Menus . .

Modern Menus . .

The Art of Compiling Menus . .

Selection of, and Naming, the Dishes When Food is in Season Names of Food in English and French Spelling and Pronunciation of Principal Words used in French Menus Luncheon and Dejeuner Menus Dinner — Le Diner

Specimen Dinner Menus for various Seasons Lenten Menus . .

Royal Menus Table d’Hote Menus Private Dinner Menus . .

Supper, and Supper Menus Bail Supper Menus

Formal Menus for Informal Functions Menu with Quotations

Part II. HORS-D’(EUVRE

Plain Hors d’CEuvre (Side Dishes) . . Hors d’CEuvre Garni . .

Part III. SOUPS— POTAQES

Broths — Bouillons

Clear Soups — Consommes

Creams — Crimes

Purees and other Thick Soups

PAGE

32 37 43

77 89 92

PRINCIPAL CONTENTS.

Part IV. THE FISH COURSE— LES POISSONS

Fish Dishes — Plats de Poissons Eel — Anguille . .

Brill — Barbue . .

Pike — Brochet . .

Cod — Cabillaud . .

Carp — Carpe Crayfish — Ecrevisses Smelts — Eperlans Herring — Hareng Lobster — Homard Oysters — Huitres Mackerel — Maquereau Whiting — Marian Mussels — Monies Red Mullet — Rougets . .

Skate — Raie Salmon — Saumon Soles — Soles Trout — Truite . .

Turbot — Turbot

Part V. SAUCES

Alphabetical Order of Sauces

Part VI. GARNITURES

Garnishings for Fish, Meat, and Poultr)’-

Part VII. THE ENTREE COURSE

Light Entrees, Farinage and Vegetable Entrees, and Hot Side Dishes Beignets . .

Bouchees . .

Mousses and Souffl6s . .

Timbales and Darioles Meat Entrees Entrees of Beef Entrees of Veal (du Veau)

Entr6es of Lamb (d’Agneau)

Entrees of Mutton (de Mouton)

Entrees of Pork (de Pore)

Entrees of Poultry (de Volaille)

Entries of Game (de Gibier) . .

Cold Entrees (Entrees froides)

PAGE

PRINCIPAL CONTENTS.

Part VIII. REMOVES— RELEVES

Beef — Boeuf

PAGE

Mutton — Mouton

. . 251

Pork and Ham — Pore et Jambon" . .

. . 252

Veal — Veau

• • 253

Turkey — Dinde, Poularde, etc.

•• 255

Part IX. THE VEGETABLE COURSE

Artichokes — Artichauts Asparagus — Asperges Egg Plants — Aubergines Carrots — Garottes Cardoons — Cardons Celery — Celeri . .

Mushrooms — Champignons Cabbages — Choux Cauhflower — Chou-fleur Cucumber — Concombre Endive, and Spinach — Epinards Broad, Haricot, and French Beans . . Lettuces and Lentils . .

Turnips, Green Peas and Onions . . . .

Potatoes — Pommes de Terre . .

Salsify and Tomatoes . .

Jerusalem Artichokes and Truffles .. Macaroni and Spaghetti Savoury Rice Dishes . .

Part X. EGGS AND OMELETS

Egg Dishes Omelets . .

. . 256

. . 258

. . 260

261 . . 261

262 . . 263

. . 264

. . 265

267 .. 268

271 278

. . 279

280 . . 281

282 . . 289

Part XI. ROAST— ROTI

Poultry — Volaille . . . . . . . . . . 293

Game — Gibier (Wild Poultry) . . . . . . 294

Four-Footed Game . . . . . . . . . . 294

Part XII. SALADS— SALADES

Salads — Salades .. ., .. .. ,, 29b

Entremets, Notes on

• •

•• 303

PRINCIPAL CONTENTS.

Part XIII. THE SWEET COURSE

PAGE

Apricots — Abricots . . . . . . . . . . 303

Pineapples — Ananas . . . . . . . . . . 304

Bananas — Bananes . . . . . . . . . . 306

Creams and Bavaroises . . . . . . . . 307

Fritters — Beignets, etc. . . . . . . . . 309

Borders — Bordures .. .. .. .. ..310

Cherries — Cerises .. .. .. .. .. 311

Fruit Compotes . . . . . . . . . . 313

Strawberries — Fraises .. .. .. .. ..314

Croutes of Fruit, etc. . . . . . . . . . . 314

Melons and Oranges .. .. .. .. ..317

Puddings — Poudings .. .. .. .. .. 323

Special Sweet Entremets . . . . . . . . 328

Souffles and Omelettes . . . . . . . . 330

Fancy Cakes and Pastry — Gateaux . . . . . . 332

Bombes and Mousses . . . . . . . . . . 336

Punches and Sorbets . . . . . . . . . . 338

Granites and Coupes . . . . . . . . . . 338

Part XIV. THE SAVOURY COURSE

After-Dinner Savouries.

Meat Savouries . . . . . . . . . . 347

Vegetable Savouries . . . . . . . . . . 348

Farinaceous Savouries and Cheese Dishes . . . . 349

•• 350

Dessert and Coffee