The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It. (part 3 of 3)
Timbale de foie-gras à la Montesquieu. Marsala de Sicile. Suprême de poulets aux truffes. Triorata. Salade d’homards en Bellevue. Vin du Rhin.
LÉGUMES.
Petits pois à la Française. Côte-Rôtie.
ROTIS.
Chapons garnis de cailles. Dinde en galantine. Champagne.
FAMILLE ROYALE DE BELGIQUE.
POTAGES.
Bisque aux écrevisses. Consommé Printanier.
HORS D’ŒUVRES.
Petites bouchées aux crevettes. Croquettes de volaille.
RELEVÉS.
Turbot à l’Hollandaise. Filet de bœuf à la Financière.
ENTRÉES.
Ris de veau aux petits pois. Cailles à la Bohémienne. Filets de soles à la Vénitienne. Mayonnaise d’homards.
Punch au Kirsch.
LÉGUMES.
Asperges, sauce au beurre. Haricots verts à la maître d’hôtel.
ROTIS.
Selle de sanglier, sauce venaison. Eperlans frits.
PATISSERIE.
Timbale de fruits. Pain d’ananas.
FAMILLE ROYALE DE SUEDE.
Potage à l’Impériale. Madère.
Crême d’asperges. Xérès.
Corbeilles de truffes à la Lucullus.
Allouettes en caisses. Turbot à la marinière. Château d’Yquin.
Saumon à la Régence. Train de chevreuil, sauce Venaison. Chapons, truffes. Château-Margot.
Epigrammes d’agneau, purée d’artichauts. Château-Rouzan.
Croustades de cailles, à la Talleyrand. Poulets nouveaux à la Reine. Purée gelinottes à la Czartoriski. Tokay.
Punch à l’Impériale.
Bécasses et faisans, rôtis, salade. Terrine de foie-gras de Strasbourg. Champagne.
Asperges nouvelles, sauce au beurre. Fond d’artichauts à la Lyonnaise. Vin d’Oporto.
Timbales d’ananas à la Florentines. Château Laffite.
Gelée de fraises à la Sultane. Clos-Vougeot.
Plombières, crême de noyau. Cremant.
Croque-en-bouche, Napolitaine. Corbeilles Viennoises, Compotes assorties. Constance.
Dessert.
FAMILLE ROYALE DE GRECE.
POTAGES.
Okra de Sterlets. Tortue de mer.
HORS D’ŒUVRE.
Cromesquis aux truffes. Huîtres grillées.
RELEVÉS.
Truites à la Chambord. Dinde à la chipolata.
ENTRÉES.
Suprême de perdreaux, aux truffes. Timbale de truffes au champagne.
ROTIS.
Gelinottes et Faisans.
ENTREMETS.
Crême d’ananas (sur socle) garni de pâtisserie. Glaces.
FAMILLE ROYALE DE PORTUGAL.
Potage tortue et consommé.
Rissoles à la purée de Gibier.
Rougets grillés, à la maître d’hôtel. Jambon, sauce Madère. Petits pois.
Poulets à la chevalière. Cailles à la Portugaise. Aspic de crevettes. Chaudfroid de bécassines.
Poulardes rôties et ortolans. Salade.
Asperges, sauce au beurre. Quartiers d’artichauts à la Lyonnaise. Abricots à la Condé. Gelée à l’orange et Fruits. Glaces Variées.
FAMILLE ROYALE D’HOLLANDE.
Potage lié à l’Américaine. Consommé à la Colbert.
Turbot, sauce Hollandaise et crevettes. Filet de bœuf à la Flamande. Endives aux œufs pochés.
Dinde à l’ambassadrice. Côtelettes de mouton à la Périgueux. Pain de gibier aux suprêmes. Homards à la Remoulade.
Petits pois à l’Anglaise. Perdreaux et chapons rôtis. Salade de tomates et polonaise.
Croustade de riz à la Duchesse. Gelée à la clermont. Glaces. Dessert.
HONNEUR AUX ENFANTS DE LA FRANCE.
Banquet d’Adieu Offert à Mons. l’Amiral Reajneaud, Le 16 Novembre, 1863. Huîtres. Potage purée de Gibier.
VARIÉS. HORS D’ŒUVRES. VARIÉS.
Bouchées de Tortue.
RELEVÉS.
Saumon Portugaise. Fillet of beef à la Portugaise.
ENTRÉES.
Dinde, truffes à la Toulouse. Cailles, purée de céleri. Côtelettes de Faisans aux champignons. Pâtés de Gibier. Galantine aux truffes.
SORBET.
A la Régence.
ROTIS.
Bécasses. Canvas-back duck.
ENTREMETS.
Petits pois. Tomates farcies. Flageolets. Chou-fleur.
SUCRES.
Savarin Chantilly. Gâteaux mille-feuilles. Charlotte Croque-en-Bouche. Fruits. Dessert assortie.
Delmonico.
BALL IN HONOR OF HIS ROYAL HIGHNESS THE PRINCE OF WALES, NEW YORK, OCTOBER 12, 1860.
MENU.
Consommé de Volaille. Huîtres à la Poulette.
Saumon. Truites. Au Beurre de Montpelier.
Filets de Bœuf à la Bellevue. Pâtés de Gibiers à la Moderne. Pains de Lièvres Anglais Historiés. Galantines de Dindes à la Royale. Cochons de Lait à la Parisienne. Terrines de Nérac aux Truffes. Jambons de Westphalie à la Gendarme. Longes de Boeuf à l’Ecarlate.
Mayonnaises de Volailles. Salades d’Homards à la Russe.
Grouse. Bécassines. Bécasses. Faisans.
Gélées au Madère. Crêmes Françaises. Petits Fours. Macédoines de Fruits. Glaces à la Vanille et Citron. Charlotte Russes. Pêches, Poires, Raisins de Serre, etc.
PIÉCES MONTÉES.
La Reine Victoria et le Prince Albert. Le Great Eastern. Le Vase de Flora. Silver Fountain, etc., etc.
Delmonico.
DINNER BY THE CITIZENS OF NEW YORK, TO HIS EXCELLENCY PRESIDENT JOHNSON, IN HONOR OF His Visit to the City, Wednesday, August 29, 1866.
Menu.
POTAGES.
Consommé à la Chatelaine. Bisque aux Quenelles.
HORS D’ŒUVRES.
Variés. Timbales de Gibier à la Vénitienne. Variés.
POISSONS.
Saumon à la Livonienne. Paupiettes de Kingfish à la Villeroi.
RELEVÉS.
Selle d’Agneau aux Concombres. Filet de Bœuf à la Pocahontas.
ENTRÉES.
Suprêmes de volaille à la Dauphine. Ballotins de Pigeons à la Lucullus. Filets de Canetons à la Tyrolienne. Côtelettes à la Maréchale. Ris de Veau à la Montgomery. Boudins à la Richelieu.
SORBET.
A la Dunderberg.
ROTIS.
Bécasses Bardées. Ortolans Farcis.
ENTREMETS.
Petit Pois. Aubergines. Tomates Farcies. Artichauts à la Barigoul.
SUCRES.
Pêches à la New York. Macédoine de Fruits au Curaçoa. Bavarois aux Fraises. Crême aux Amandes. Beauséjour au Malaga. Gâteau Soleil. Abricots Siciliens. Moscovites aux Oranges. Gelée Californienne. Méringue Chantilly. Mille-feuilles Pompadour. Biscuits Glacés aux Pistaches. Fruits et Dessert.
PIECE MONTÉES.
Monument de Washington. Temple de la Liberté. Casque Romain. Char de la Paix. Cassolette Sultane. Fontaine des Aigles. Trophée Nationale. Colonne de l’Union. Rotonde Egyptienne. Cornes d’Abondances.
VINS.
POTAGES.
Amontillado 1824.
POISSONS.
Hochheimerberg.
RELEVÉS.
Champagne.
ENTRÉES.
Château Margaux ’48.
ROTIS.
Clos de Vougeot.
ENTREMETS SUCRES.
Tokai Impériale.
DESSERT.
Madère Faguart.
CITY OF MELBOURNE INAUGURATION DINNER TO THE RIGHT WORSHIPFUL THE MAYOR, SAMUEL AMESS, ESQ., 9th November, 1869.
WINES.
Roederer’s, Moet’s, and Cliquot’s Champagne. D. & J. Squat Hock. Claret. Sherry. Port.
Bill of Fare.
POTAGES.
Mock Turtle. White Oyster. Jardinière.
POISSONS.
Murray Cod. Snapper. Fillet of Whiting.
RELEVÉS.
Boiled Turkeys, Financier Sauce. Roast Turkeys à l’Alderman. Hams Braised à la Gelée. Roast Ducklings. Roast Fowls. Tongues Garnis des Légumes. Boiled Chickens, Celery Sauce. Roast Quarters of Lamb. Roast Goslings, Gooseberry Sauce. Pigeon Pies. Saddles of Mutton. Roast Guinea Fowls.
ENTRÉES.
Les Petites Pâtes aux Huîtres. Les Karry de Volaille. Les Chartreuses des Légumes. Filets de Poulets à l’Ecarlate. Côtelettes d’Agneau aux Petits Pois. Vol-au-Vent au Ris de Veau aux Truffes. Croquettes de Volaille en Surprise. Côtelettes de Mouton à la Reform.
ENTREMETS.
Cabinet Pudding. Gelée an Rhum. Gelée au Citron. Gelée à l’Orange. Gelée à la Victoria. Blanc Mange. Les Nougats Françaises. Croque-en-bouche. Gâteaux Génoise. Corbules à la Chantilly. Canapés en Pyramid. Plum Pudding. Crême à la Vanille. Crême au Chocolat. Crême aux Fraises. Crême à l’Italienne. Jamonge. Grosses Méringues au Crême. Vol-au-Vent de Pommes. Gâteaux Napoléon. Puits d’Amour. Quadrilles à la Princes. Macaroni au Gratin. Pouding à la Nesselrode. Glaces.
DINNER GIVEN BY SIR MORTON PETO, --AT-- DELMONICO’S, OCTOBER 30, 1865.
Menu.
HUITRES.
Barsac.
POTAGES.
Consommé Britannia. Purée à la Derby. Xérès F. S., 1815.
VARIÉS. HORS D’ŒUVRES. VARIÉS.
Cassolettes de Foie-gras. Timbales à l’Ecarlate.
POISSONS.
Saumon à la Rothschild. Grenadins de Bass, New York. Steinberger Cabinet.
RELEVÉS.
Chapons, truffes. Filet de Bœuf à la Durham. Champagne Napoléon.
ENTRÉES.
Faisans à la Londonderry. Côtelettes d’Agneau, Primatice. Cromesquis de Volaille, Purée de Marrons. Escalops de Canards, en Bigarade. Rissolettes à la Pompadour. Turban de Pigeons à la Musulmane. Château Latour.
ENTRÉES FROIDES.
Volière de Gibier. Ballotins d’Anguilles en Bellevue. Chaudfroid de Robins à la Bohémienne. Buisson de Ris d’Agneau, Pascaline. Côtes Rôties.
SORBETS.
A la Sir Morton Peto.
ROTIS.
Selle de chevreuil, Sauce Porto-Groseille. Bécasses Bardées. Clos de Vougeot.
ENTREMETS.
Choux de Bruxelles: Haricots Verts. Artichauts Farcis: Petits Pois.
SUCRES.
Pudding de Poires à la Madison. Tokai impériale. Louisiannais à l’Ananas. Gelée de Fruits. Pain d’Abricots à la Vanille. Moscovite Fouetté, Gelée à l’Indienne. Vacherin au Marasquin. Couglakoff aux Amandes. Mazarin aux Pêches. Mousse à l’Orange. Caisses Jardinières. Glaces Assorties. Fruits et Dessert. Madère Faquart.
PIECES MONTÉES.
Cascade Pyramidale. Corbeille Arabesque. Ruines de Pöestum: Le Palmier. Trophée Militaire: Corne d’Abondance. Nougat à la Parisienne.
COMPLIMENTARY BANQUET --TO-- GENERAL LATHAM, Late Consul for the United States of America,
CRITERION HOTEL, 12TH OCTOBER, 1869.
WINES.
Roederer’s, Moet’s, and Cliquot’s Champagne. D. & J. Squat Hock. Claret. Sherry. Port.
Bill of Fare.
SOUPS.
Mock Turtle. White Oyster. Spring.
FISH.
Snapper. Murray Cod. Fillet of Whiting.
RELEVÉS.
Boiled Turkeys, Oyster sauce. Boiled Fowls and Celery sauce. Roast Geese. Roast Saddles of Mutton. Pigeon Pies. Hams, Garnished. Roast Turkeys and Sausages. Roast Fowls en Cresson. Roast Ducks. Roast Quarters of Lamb. Raised Chicken Pies. Tongues, Garnished.
ENTRÉES.
Ris de Veau à la Sultan. Côtelettes de Mouton au Tomate. Filets de Poulet à la Royale. Rissoles de Volaille à la Reform. Petites Pâtés aux Huîtres. Fricandeau de Veau, Sauce de Tomate. Côtelettes d’Agneau au Petit Pois Vert. Vol-au-Vent à la Chevalière. Turban de Quenelles de Volaille. Croquettes de Veau et Jambon. Timbales de Macaroni à la Princesse. Filets de Poulet à l’Ecarlate.
SECOND SERVICE.
ENTREMETS.
Cabinet Pudding. Newmarket Pudding. Gelée aux Fraises. Gelée au Vin de Marasquin. Puits d’Amour. Pommes Méringuées. Gâteaux Napoléon. Crême à la Rose. Crême au Chocolat. Corbules à la Chantilly. Canapés en Pyramid. Gâteaux à la Rutland. Macaroni au Gratin. Plum Pudding. Gelée à la Victoria. Gelée à l’Orange. Gelée Dantzic. Gâteaux Génoise. Tartlets à la Crême. Crême à la Vanille. Crême à la Fleur d’Orange. Crême aux Framboises. Tourtes en Caramel. Gâteaux, Neapolitan. Custards. Dessert, etc., etc.
BALL. NOVEMBER 5, 1863, AT THE ACADEMY OF MUSIC. RUSSIAN FLEET.
Rear-Admiral Lessoffsky, Russian flag-ship Alexander Weosky, 51 guns. Capt. Kopytor, Russian screw frigate Peresvat, 48 guns. Capt. Bontakoff, Russian screw frigate Osliaba, 33 guns. Capt. Lund (or Lurd), Russian screw sloop Vitioz, 77 guns. Capt. Kremer, Russian screw sloop Variag, 17 guns.
Menu.
HORS D’ŒUVRES.
Huîtres à la poulette. Huîtres en marinade. Bouchées de gibier. Canapés de filets d’ortolans. Snit-mitch à la Russe.
GROSSES PIÉCES.
Saumons au beurre de Montpelier. Filets de bœuf à la Mazarin. Galantine de cochon de lait, garni de hatelets. Jambons de Westphalie à la moderne. Truites à la Régence. Pâtés de canvas-back ducks. Pâtés de gibier sur socles. Galantines de dindes aux truffes.
ENTRÉES.
Salades de volaille à la Russe. Côtelettes de pigeons en Macédoine. Chaudfroid de filets de faisans. Pain de gibier à la royale. Terrines de nérac de pluviers. Canetons à la Rouennaise. Bordures d’escalopes d’homards. Aspics de filets de soles à la Victoria. Timbales à la renaissance. Bécassines à la Geoffroy.
ROTIS.
Cailles aux feuilles de vigne. Bécasses bardées. Faisans piqués. Grouse.
ENTREMETS, SUCRES, ET DESSERT.
Savarins au Marasquin. Gâteaux de mille-feuilles. Charlottes Sibériennes. Biscuits Moscovites. Babas glacés au rhum. Charlotte, New York. Méringues panachées et Vanillées. Gelée macédoine au vin de champagne. Gelées Dantzic Orientales. Gelées de poires à la maréchale. Gelées au madère. Pains d’abricots à la Béresina. Blanc manger rubané au chocolat. Bavarois aux fraises. Biscuits glacés à la rose. Gâteaux assortis. Petit-fours. Compotes. Fruits.
PIÉCES MONTÉES ET GLACÉS.
Pierre le Grand. Alexandre II. Le berceau des palmiers. La fontaine moderne. L’arc de triomphe. Sultane à la Parisienne. Washington. Lincoln. La rotunde d’Athéne. L’ermitage Russe. Cornes jumelles d’abondance. Le pavilion des Aigles. L’aigle Américain. Le casque sur socle. Pouding Nesselrode. La lionne. Columbus. Corbeille jardinière. Les Dauphins. Diane. Madeleines. Mousses aux amandes. Bombe spongade. Ceylaus au café. Vanille. Chocolat. Citrons et Fraises etc. etc. etc. etc.
Delmonico.
DÉJEÛNER DONNÉ PAR MME. JAMES GORDON BENNETT, LE 3 DECEMBRE, 1861.
MAISON DORÉE.
Huîtres crues sur Coquilles.
POTAGES.
Aux huîtres, Consommé à la royale.
POISSONS.
Saumon à la Impériale. Truite à la Régence. Croquettes de Pommes de terre.
HORS D’ŒUVRES.
Petits pâtés à la Parisienne. Salade d’anchois, olives, sardines.
GROSSES PIÉCES FROIDES.
Hure de sanglier, sur socle à la St. Hubert. Chaudfroid de foies de Canards de Strasbourg aux truffes. Perdreaux à la Gelée. Roast Beef à l’Anglaise. Jambons de Westphalie, ornamentés. Pâtés de faisans d’Ecosse en Bellevue. Longe de Bœuf à la Gelée. Selle de chevreuil et Gelée de Groseille.
ENTRÉES.
Coquilles de Volaille à la Montglas. Côtelettes d’agneau garnies de pommes. Asperges. Boudins à la Richelieu aux truffes. Brochettes de foies de volaille à l’Anglaise. Petits pois. Punch à la Romaine.
ROTIS.
Canvas-back Ducks. Chapons, Truffes. Croûte aux champignons nouveaux. Mayonnaise de Volaille à la Niçoise. Dindes farcies au cresson. Cailles bardées au cresson. Choux de Bruxelles. Mayonnaise d’Homards à la Nelson. Buissons d’Ecrevisses.
PIÉCES MONTÉES ET ENTREMETS.
Le Temple de la Paix. Gâteau Napolitain sur socle. Nougats à la Parisienne. Corbeilles de Méringues à la Chantilly. Gelées d’orange à l’Orientale. Macédoine de fruits. Crême renversée à la vanille. Gâteau Chateaubriand sur socle. Croque-en-bouche Génoise. Charlottes Russes, à la moderne. Blanc Manger, Rubané. Mousses aux framboises. Ladies’ Kisses. Petits fours et Confiserie assortie.
GLACES.
“L’aigle Américain,” sur socle. “Pudding,” à la Nesselrode. “Corbeille” de fruits à la Napolitaine. “Biscuits,” glacés à la vanille.
FRUITS.
Raisins. Oranges. Pommes. Compote de Pommes à la Portugaise. Poires.
ORANGE BOVEN.
ANNIVERSARY DINNER OF THE ST. NICHOLAS SOCIETY, AT THE ASTOR HOUSE, DECEMBER 6, 1852.
SOUP.
Green Turtle. Macaroni with Cheese.
FISH.
Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce.
RELEVÉS.
ROAST. Turkeys, Giblet sauce. Capons, Truffle sauce. Ham, Cherry-wine sauce. Beef, with Croquettes of Potatoes. Venison, with Currant Jelly.
BOILED.
Partridges, with Sour Krout. Leg of Mutton, Dutch Style. Leg of Pork, with Cabbage. Turkey, with Oysters. Leg of Veal with Mushrooms.
Chicken Pot-pie, Farmer’s style.
RELISHES.
Olives. Pickles. Anchovies. Sardines.
SIDE DISHES.
Broiled Quails with Green Peas. Lamb Chops with Mashed Potatoes. Fillet of Veal, larded, Gardiner’s sauce. Breast of Chicken à la Condé. Vol-au-Vent, garnished with Veal and Celery. Oysters Baked in the Shell. Chartreuse of Game, Madeira sauce. Legs of Chickens, in form of birds, Soubise sauce. Curry of Veal, Indian mode. Small Cakes of Fish with Oysters. Fricassee of Chicken, Chevalier style. Côtelettes of Halibut, German style. Mayonnaise of Lobster. Turkish Pillau.
COLD ORNAMENTAL DISHES.
American Pâté-de-Foie-Gras with Truffles. Bastion made of Fish, with Holland colors. Cheese, made of Veal in Jelly on a Socle. Stuffed Chickens in form of a Fountain. Boned Turkey with Jelly.
VEGETABLES.
Plain Boiled Potatoes. Cauliflower. Onions. Turnips. Baked Mashed Potatoes. Baked Sweet Potatoes. Potatoes Fried, German style. Parsnips.
SMALL PLATES.
Croquettes of Rice. Fried Oysters.
GAME.
Roast Canvas-back Ducks. Red-head Ducks. Brant. Wild Goose. Wild Turkey. Wild Rabbits.
KNICKERBOCKER DISHES.
Rolletjies. Smoked Sausages. Head Cheese. Kookies. Smoked Goose. Spack and Applejes. Krullers. Doughnuts and Oly Kooks.
PASTRY.
Mince Pie. Blanc Mange. Charlotte Russe. Rum Jelly. Poor Man’s Pudding. Swiss Méringues. Apple Pie.
ORNAMENTAL CONFECTIONERY.
Visit of Santa Claus. Stuyvesant and his Dwelling. Washington Monument. City Hall of New Amsterdam. Knickerbocker Comfort. Holland Pavilion.
CONFECTS.
Macaroons. Almond Cakes. Lady-fingers. Kisses. Vanilla Ice-cream.
PRESERVES.
Brandy Peaches. Ginger. Chow-Chow.
FRUIT.
Schnaps and Pipes. St. Nicholas Punch. Coffee. Anchovy Toast.
CURIOUS MENUS OF VARIOUS NATIONS.
MENU FROM CENTRAL AFRICA.
Through the courtesy of a gentleman who has for many years lived in Central Africa, and who has brought with him a young prince, son of one of the powerful chiefs of the Baaili tribe, to be educated in this country, the author is enabled to illustrate the habits and customs now in vogue in the Royal Kitchen there.
As a rule, there is only one principal meal, which is eaten in the early part of the evening. It mostly consists of parrot-soup, roasted or stewed monkeys, alligator eggs (also well liked by Europeans), and birds of every description. They also have moambo or palm-chops, and fish. A great delicacy, so considered by Europeans and natives alike, is elephant’s feet and trunk. They have somewhat the taste of veal, and have a very delicious flavor. To prepare them they dig a hole, about five feet deep, in the sand, and build in it a large fire. After the sand is thoroughly heated, the fire is removed, leaving only the ashes in the hole. They place the trunk and feet in this hole, covering them with leaves, and afterward with hot sand; they remain there about two hours, when they are considered done.
All carcasses of animals which are to be cooked, are placed on a block of wood, and pounded until every bone is broken, care being taken not to tear or bruise the skin. They are then boiled or roasted on an open wood-fire, in hot sand or ashes, without removing the hide or feathers.
The cooking is of a very inferior grade; the only spices used being salt and pepper.
The kitchen utensils consist of common earthen or wooden ware.
Very little time is taken for setting or decorating the table; knives, forks, napkins, &c., &c., are dispensed with.
All victuals are served in large wooden vessels. After the members of the chief’s household and his guests have assembled, each person is supplied with a wooden spoon, and selects whatever he wishes out of the different vessels, using his hands in eating it.
In the line of vegetables, they have also several dishes well liked by Europeans. N’gutti-N’sengo is a dish eaten all over Africa. It consists of egg-plant, small fish, somewhat like our sardines (N’sengo), and the roots of the cassava or manioca plant (called N’gutti), which have a knotty appearance, and often weigh as much as twenty pounds.
As the latter contains poison, they soak the manioca in water for three to four days, to extract the poisonous substance. They are cut and sliced, adding small tomatoes. All is placed in a vessel with water, and seasoned with salt and pepper, and boiled. Moambo, or, as the Europeans call it, palm-chops, is also a favorite dish. The palm-nuts are first boiled in water, until the pulpy substance loosens from the pit.
Then the shell, which contains a very delicious oil, is placed in a wooden mortar and crushed to obtain the oil. Then whatever the meal consists of, meat, fish, mussels, &c., all is put in a vessel, adding the oil and the pulpy part of the palm-nut, also red pepper and salt, and is boiled.
Roast or boiled squash (Loenge) is generally eaten with it.
Sweet potatoes (M’balla Benga) are more farinaceous, and sweeter than ours, but do not taste so good. They are boiled or roasted in the same way as we do here.
Bananas (Bitaebe) weigh about a half pound each, and are about fifteen inches long. When half ripe they are cut in slices, adding much salt and pepper, and are boiled in water.
N’sensi is a little red bean, which is boiled in water without adding salt or pepper.
Peanut bread (Chisulu): the peanuts are first roasted, then crushed. This mass is then rolled and put into the skin of a banana, adding a little pressure, forming it into a body. It readily retains this shape from the presence of the oily substance in the peanut.
Hongkong Menu.
China.
Bow Ha Mai. Boiled Prawns in Oil.
Chow Chop Suey. Bits of Pork Chops.
Ham ob Dau. Preserved Eggs with Ducks’ Gizzards.
Ob Gau Bow Vo Toway. Ducks’ Livers and Boiled Ham.
Chow Ju Aw. Boiled Pork, Kidneyed.
Show Ju N Gow. Roast Pork-tongues.
Bow N Gwei. Cuttle Fish.
Yen Wo’ Gong. Boiled Pigeon Eggs and Bird-nest Soup.
Bow Hai. Boiled Crabs.
Bow Yu Chee. Boiled Shark Fins.
Yuen Tsyai. Rice Cakes.
Bow Ob. Duck-tongues and Mushrooms.
Ju Tow N Gow. Fried Roofs-of-the-Mouths of Pigs.
Chow Ob Jun. Ducks’ Feet.
Chow Gai Pien. Fried Chicken Wings.
Lein Chi Gong. Lily-seed Soup.
Hong Yin Gong. Almond Soup.
Dein Som. Sweetmeats and Jellies.
Yueh Biung. Mincemeat Cakes.
Gwoy Zoo. Fruits.
Kwoh Zuh. Seeds.
Cha Sam Soo. Tea, and Rice Whiskey.
As to the Chinese, at their formal dinners or feasts no menus are used. The bill of fare consists of an interminable list of dishes, and which has been arranged by the author in the form of a menu card. The tables are laden with such dishes as shark-fins, bêche-de-mer fish, fish-soup, chicken-soup, duck-soup, rice, rice, rice, and tea, tea, tea, and tea; not forgetting the edible birds’ nests, candies, and cakes. One’s appetite is almost taken away on entering a Chinese house at which a banquet is to be given--the effect of burning incense and other vile herbs. The Chinese can be extremely polite. Champagne is a favorite drink among Chinese officials at the Treaty Ports, and is always brought out when they have a foreign guest.
Yokohama Menu.
Japan.
Cha. Tea.
Luimano. Fish Soup.
Shiru. Bean Soup.
Ohira. Vegetable Soup.
Sashimi. Raw Sliced Fish.
Nizakana. Boiled Fish.
Teriyaki. Roast Fish.
Shiwoyaki. Roasted Fish.
Muchitori. Boiled Vegetables.
Umani. Fish and Vegetables.
Trubonomoni. Vegetables.
Gozen. Boiled Rice.
Tsukemono. Pickles.
Shoyu. Sauce.
Saki. Rice Whiskey.
Cha. Tea.
A most delicious sauce, called “Shoyu,” which is the basis of Worcestershire sauce, is also used to give spice to the food. Throughout the repast the guests are served from time to time with “Saki,” a pale liquor made from rice, and which tastes very much like sherry. It is served hot, and is a most insinuating tipple. In a large party you are expected to exchange cups and drink with every one present. The result is that, in nine cases out of ten, you leave the house just a “wee bit fu’,” as they say in Scotland. Like the Chinese, no knives, forks, or napkins are used--“chop sticks” only. To smack your lips or belch during the feast is, strange to say of such a supremely polite people, not considered bad form.
Corea Menu.
Cha. Tea.
Fou Yoon An. Finely Chopped Ham, with Eggs.
Whey Sum. Bamboo Shoots, with Mushrooms and Bêche-de-mer Fish.
Chow Kai Goot. Dice-shaped Spring Chicken-bones, Served in Sweetmeat Pickles.
Chow Lok Zeow. Finely Sliced Green Peppers, Fried with Cut Beef and Celery.
Gow Jee. Finely Chopped, Spiced Pork, Wrapped in Thin Dough, then Steamed.
Chow Mien. A Kind of Boiled Macaroni, Fried with Thin Strips of Chicken, Pork, Mushrooms, and Celery.
Bing Lon. Betel-nuts Preserved in Rock Candy.
Cha. Tea.
Sam Soo. Rice Liquor.
In Corea Chinese fashions are very closely followed. Greasy messes and appetite-destroying smells are their most characteristic features. The food is always conveyed to the mouth by the aid of “chop sticks,” and during the progress of a meal the mind becomes catered to by an animated conversation.
Kanaka Menu.
Hawaiian Islands.
FISH.
Raw Mullet. Raw Gold-fish. Shell Fish. Broiled Taro.
POI.
Chili Peppers. Small Onions.
ENTRÉES.
Raw Liver. Roast Pig. Roast Fish. Stewed Taro.
VEGETABLES.
Papaias. Cabbage. Taro. Sweet Potatoes.
FRUIT.
Bananas. Oranges. Guavas. Mangoes. Apples. Hawaiian Tea. Kono Coffee.
LIQUOR.
Ookulian (pronounced O-ku-le-on). Hawaiian Pipe of Friendship.
Among the Kanakas, the food eaten for breakfast, luncheon, and dinner is about the same, and consists chiefly of the native dish called “POI,” which is eaten whenever they (the Kanakas) are hungry.
“POI” is made from a root called “Taro,” and in shape and size resembles a raw beet, it has a dark skin, and the vegetable itself has a variety of colors--pink, gray, purple, and white.
The “Taro” is cooked in the ground, after the manner of a “New England clam-bake;” after obtaining the softness of a cooked potato it is peeled, and beaten with a large stone or iron, made for that purpose, into a pulp. It is then mixed with water until it forms the thickness of paste (and which makes very good paste, as it is often used for sticking bills, etc., when a theatrical company arrives), and after standing for a few days, to allow it to ferment, it is ready to be eaten.
The “Poi” is always eaten out of a “Calabash” (a large gourd about the size of a pumpkin), the natives always eating with their fingers, this being done by sticking the two fore-fingers into the “Calabash,” giving it one or two twists, and dexterously turning it around in front of their faces, until it looks like a ball of “taffy on a stick” (no pun intended).
“Taro” is sometimes cooked and eaten like potatoes and is considered very wholesome food.
The next important dish is “Raw Fish,” which are caught along the coast and eagerly eaten by the natives. Fish is also cooked in the ground, and is served on large leaves about the size of palm-leaves, called “Ti” leaves. Raw meat, raw liver, and a fragrant sea-weed form delicate side-dishes.
Coffee, within the last few years, has to a great extent been drunk as a beverage, but not so much as the Hawaiian tea, which tastes and smells like medicine.
Vegetables are also eaten, but sparingly, comprising sweet potatoes, Irish potatoes, cabbages, etc.
Fruit, the product of the Islands, is very much eaten and relished, such as guavas, mangoes, bananas, mountain-apples, oranges, etc.
The Hawaiians when eating always sit on mats. All eat out of the same calabash. After eating, it is the custom to pass the pipe of friendship, which is a small pipe made from shark’s teeth.
INDEX.
BEEF.
484, Braised à la Bignon. 483, en daube. 482, à la flamande. 479, à la mode. 478, à la morlaisienne. 481, à l’Orsini. 480, à la Providence. 485, Russian sauce. 490, Corned, with kale-sprouts. 489, and spinach. 531, hash en bordure. 529, au gratin. 528, à la polonaise. 530, à la zingara. 1359, Hamburg steak, raw. 526, Russian sauce. 502, Minced beef à la Catalan. 501, à la portugaise. 500, à la provençale. 512, Mignons filets à la Bernardi. 513, à la bohémienne. 1389, à la Brown. 1364, à la Lorillard. 511, marinated, Russian sauce. 510, à la moëlle. 514, à la parisienne. 515, aux pommes parisienne. 509, à la Pompadour. 527, Roast. 539, Roulade à l’écarlate. 498, Sirloin piqué, à la bordelaise. 499, marrow sauce. 486, Smoked beef à la crême. 524, Steak, porterhouse. 525, Steak, porterhouse double. 492, sirloin, à la béarnaise. 491, à la bordelaise. 496, aux cêpes. 494, Steak, duchesse. 497, green peppers. 493, à la moëlle. 495, à la parisienne. 488, pie à l’américaine. 487, pie à l’anglaise. 541, Stewed beef, Dufour. 540, à l’égyptienne. 543, à la marseillaise. 542, à la turque. 503, Tenderloin of beef, broiled. 504, à la chéron. 506, à la florentine. 508, aux gourmets. 505, à la nivernaise. 1388, à la Stanton. 507, à la Trianon. 523, piqué à la Bernardi. 516, à la duchesse. 521, à l’égyptienne. 519, à la Hussard. 517, à la portugaise. 518, à la provençale. 522, à la Richelieu. 520, à la Sévigne. 532, Tongue of beef à la gendarme. 535, à la jardinière. 538, milanaise. 534, napolitaine. 537, with risotto. 533, sauce piquante. 536, with spinach. 544, Tripe à la bordelaise. 545, à la créole. 548, à la lyonnaise. 547, à la mode de Caen. 546, à la poulette.
COFFEE, CHOCOLATE, AND TEA.
1263, Coffee, essence. 1348, how to roast. 1349, how to make. 1350, Café noir à l’Alexander the Great. 1351, Café, au lait. 1352, au lait à la St. Gottardo. 1353, glacé. 1354, Tea. 1355, à la Russe. 1356, Chocolate. 1357, au lait à la George Washington. 1391, Mazagran à la Général Bugeau. 1292, à la Général Dufour.
DESSERTS:
PASTRY, JELLIES, ICES, PRESERVES, ETC.
1207, Almonds, how to prepare. 1169, Apples, with rice. 1124, baked. 1190, Batter, for fritters. 1185, for frying. 1270, Blanc-manger à la Josephine Delmonico. 1205, Cakes, allumettes. 1224, almond. 1239, almond fancy. 1208, almond glacés. 1211, apple. 1216, baba. 1217, baba au madère. 1218, baba crême vanille. 1235, biscuits, almond. 1234, biscuits, ambroisienne. 1231, biscuits, cuillère. 1233, biscuits, livornaise. 1232, biscuits, Richelieu. 1201, brioches. 1203, brioches à la Condé. 1204, brioches fluttes. 1202, brioches small. 1183, buckwheat. 1236, chaussons. 1246, choux à la crême. 1221, galette. 1213, gingerbread. 1220, home-made. 1231, lady-fingers. 1209, macaroons, bitter. 1210, macaroons, sweet. 1226, madeleine. 1227, madeleine printanière. 1228, Milan. 1223, mille-feuilles. 1238, petites bouchées à la Mme. Astor. 1237, petites bouchées des dames. 1225, pithiviers. 1193, pound. 1222, rice. 1230, rice à la Mazzini. 1229, rum. 1197, savarin. 1199, savarin à l’anglaise. 1198, savarin hot. 1215, short, blackberry. 1214, short, strawberry. 1212, St. Honoré à la Rose Delmonico. 1195, sponge. 1196, waffles. 1194, wedding. 1184, Cakes, wheat. 1167, Charlotte, apple. 1262, au café. 1261, russe. 1168, small. 1080, Currants, cleaning. 1200, Cream à l’anglaise. 1258, au cognac. 1259, au curaçoa. 1256, au kirsch. 1257, au maraschino. 1260, en mousse. 1253, en mousse au café. 1255, en mousse au rhum. 1242, pâtissière. 1252, renversée. 1254, whipped à la vanille. 1176, Croustade of rice. 1313, Cup, champagne. 1314, claret. 1122, Dumplings, baked apple. 1127, boiled apple. 1126, boiled apricot. 1125, boiled peach. 1241, Eclairs, 1244, au café. 1243, au chocolat. 1245, vanilla. 1191, Fritters, apple. 1192, vanilla. 1269, glace, royale. 1206, glace, royale, for allumettes. 1277, Ice-cream, banana. 1286, biscuits glacés. 1287, biscuits Tortoni. 1299, charlottes glacées. 1300, charlottes panachées. 1272, chocolate. 1273, coffee. 1278, lemon. 1290, macaroon. 1298, macédoine à la Cavour. 1301, méringues glacées. 1302, méringues panachées. 1292, napolitaine. 1295, parfait au café. 1276, peach. 1275, pistache. 1370, plombière à la Hamilton. 1294, plombière à la Kingman. 1291, pudding à la Frances Cleveland. 1288, pudding à la diplomate. 1289, plum pudding à la Gladstone. 1274, Ice-cream, strawberry. 1371, tutti-frutti à la General Harrison. 1293, tutti-frutti. 1271, vanilla. 1327, Jelly, apple. 1321, brandy. 1322, champagne. 1326, currant. 1379, currant. 1319, kirsch. 1323, kümmel. 1325, Marcella wine à la Castellar. 1324, Rhein wine. 1320, Jamaica rum. 1318, sherry wine. 1247, Méringues. 1248, apple. 1249, à la Ch. C. Delmonico. 1251, à l’helvétienne. 1250, shells. 1266, Nougat. 1267, pyramid. 1182, Nouilles or noodles. 1297, Oranges glacées à la Geo. Renauldt. 1186, Pancake, French. 1187, Pancake, French, à la gelée. 1188, German. 1189, German with apples. 1076, Paste, feuilletage or puff. 1078, foundation. 1077, for pies. 1079, Pastry-bag. 1240, Pâte-à-chou. 1331, Peach marmalade. 1083, Pies, apple. 1103, apple méringue. 1097, blackberry. 1098, cherry. 1101, cocoanut. 1104, cranberry. 1090, fresh currants. 1100, custard. 1091, gooseberry. 1093, green-gage. 1089, huckleberry. 1086, lemon. 1102, lemon cream. 1105, Martha Washington. 1082, mince. 1092, peach. 1084, pear. 1088, pear, open. 1087, pineapple. 1094, plum. 1099, pumpkin. 1096, raspberry. 1085, rhubarb. 1095, strawberry. 1342, Preserves, apples. 1387, Preserves, apples. 1381, blackberries and whortleberries. 1347, cherries. 1377, cherries. 1344, green-gages. 1378, gooseberries. 1340, peaches. 1385, peaches. 1341, pears. 1385, pears. 1374, pineapples. 1343, egg-plums. 1383, egg-plums. 1380, raspberries. 1346, raspberries. 1376, rhubarb. 1345, strawberries. 1373, strawberries. 1152, Puddings, apple à l’helvétienne. 1151, apricot à la Richelieu. 1132, bread. 1164, cabinet à la Sadi-Carnot. 1166, caramel. 1146, chocolate. 1147, cocoanut. 1154, custard. 1135, Diaz. 1129, diplomatic. 1137, English, baked. 1144, farina. 1139, French à la Delmonico. 1161, fruit. 1159, à la U. S. Grant. 1145, Indian. 1157, lemon. 1134, maraschino. 1155, Nelson. 1158, orange. 1150, peach à la Richelieu. 1148, pineapple à la Richelieu. 1163, plum. 1143, rice. 1130, rice and orange. 1140, sago. 1141, tapioca. 1142, vermicelli. 1306, Punch à la Cardinal. 1307, champagne. 1312, à la Czarina, hot. 1303, à la Lorenzo Delmonico. 1310, à la française, hot. 1311, à la française, iced. 1305, kirsch. 1308, à la Lalla Rookh. 1304, Roman. 1309, en surprise. 1170, Rice au lait d’amandes. 1171, à l’Airolo. 1172, à la bonne femme. 1181, à la Condé. 1296, à la Croce. 1173, à la Czar. 1180, à la française. 1179, à l’indienne. 1177, with milk. 1175, timbale, iced. 1178, à la Turque. 1081, Raisins, cleaning. 1131, Sauce, anglaise à l’orange. 1328, apple. 1128, apricot. 1165, à la Carnot. 1153, Chaufausen. 1329, cranberry. 1133, cream. 1219, cream à la vanille. 1156, Daniel Webster. 1136, Diaz. 1160, U. S. Grant. 1123, hard. 1149, kirsch. 1129, punch. 1162, rum. 1138, sabayon au madère. 1332, Stewed apples. 1335, apricots. 1336, green-gages. 1334, peaches. 1333, pears. 1337, plums. 1330, prunes à la Dufour. 1338, quinces. 1265, Sugar, burned. 1264, Sugar, cooked. 1339, Syrups for preserving fruits. 1120, Tarts, apple. 1108, apricot. 1119, blackberry. 1111, cherry. 1116, cranberry. 1121, Frangipani. 1107, green-gages. 1114, gooseberry and currant. 1113, huckleberry. 1106, peach. 1109, pear. 1115, pineapple. 1110, plum. 1118, raspberry. 1112, rhubarb. 1117, strawberry. 1174, Turban of apples. 1285, Water-ice, apricot. 1282, cherry. 1279, lemon. 1280, orange. 1284, peach. 1283, pineapple. 1281, raspberry. 1316, Water-melon, à la José Paez. 1315, à la Romero. 1317, à la Seward.
EGGS.
443, Eggs à l’alsacienne. 444, à l’aurore. 416, à la béchamel. 447, à la Bennett. 432, à la bonne femme. 411, à la bourguignonne. 414, brown butter. 427, with celery. 442, à la chipolata. 449, duchesse. 423, en filets. 424, à la finoise. 418, au gratin. 448, à la Hyde. 440, à l’impératrice. 430, with livers. 410, à la Livingstone. 435, with melted cheese. 437, à la Meyerbeer. 425, au miroir. 426, with mushrooms. 1366, à la post. 436, en panade. 431, au parmesan. 417, à la pauvre femme. 433, à la paysanne. 445, à la polonaise. 422, à la provençale. 434, à la régence. 438, à la reine, 446, Robert sauce. 429, with tarragon. 419, à la tripe. 428, with truffles. 439, à la turque. 415, au soleil. 441, à la suisse. 420, à la Vanderbilt. 421, à la valencienne. 412, fried. 413, for garnishing. 458, Omelet, asparagus-tops. 466, à la bonne femme. 477, célestine. 460, with cêpes. 469, cheese. 464, chicken liver. 455, crab. 453, crawfish. 472, à l’espagnole. 451, with fine herbs. 459, with green peas. 462, ham. 463, kidney. 476, au kirsch. 454, lobster. 473, mexicaine. 452, oyster. 450, plain. 467, raspail. 470, régence. 476, rum. 468, sardine. 465, sausage. 461, smoked beef. 474, soufflée. 475, sweet. 456, tomato. 457, tomato à la provençale. 471, à la Vanderbilt. 404, Poached eggs. 405, Scrambled eggs. 406, asparagus-tops. 409, à la chicorée. 408, smoked beef. 407, truffles.
FISH.
341, Bass à la bordelaise. 343, à la chambord. 342, with white wine. 336, Bluefish à l’icarienne. 337, à l’italienne. 338, à la vénitienne. 340, Bouille-à-baisse à la marseillaise. 301, Breaded fish; how to prepare. 391, Canapé Lorenzo. 377, Clams à la marinière. 300, how to serve. 376, stuffed. 389, soft shelled à la Merrill. 390, soft shelled à la Newburg. 352, Codfish, boiled, oyster sauce. 345, bonne femme. 346, picked-up. 349, tongues, beurre noir. 350, tongues, fried. 348, tongues, how to blanch. 351, tongues, à la poulette. 373, Crabs à l’anglaise. 370, deviled. 371, à la St. Jean. 372, à la St. Laurent. 369, soft-shelled, broiled. 368, soft-shelled, fried. 332, Eels, en matelote. 334, Eels, en matelote normande. 333, Eels, en matelote à la parisienne. 335, how to blanch. 347, Fish balls. 347, à la Mrs. Harrison. 398, Frogs, broiled. 401, à l’espagnole. 400, fried. 399, à la poulette. 309, Halibut, boiled. 310, steaks, maître d’hôtel. 357, Lobster à l’américaine. 360, à la bordelaise. 361, en brochette au petit salé. 364, broiled. 363, broiled, ravigote sauce. 362, en chevreuse. 365, croquettes. 366, cutlets, Victoria. 358, au curry. 359, à la Newburg. 1358, à la Rushmore. 367, stuffed. 329, Mackerel, broiled, maître d’hôtel. 331, aux fines herbes. 330, en papillotes. 378, Mussels à la marinière. 379, à la poulette. 388, Oysters à la Baltimore. 385, en brochette au petit salé. 382, broiled. 299, à l’Alexandre Dumas. 380, fried. 386, à la mali. 384, à la Pompadour. 383, à la poulette. 298, how to serve. 381, à la Villeroi. 1367, à la Arthur Sullivan. 375, Oyster-crabs fried. 374, à la poulette. 387, Oyster patties. 304, Salmon, Colbert. 364, croquettes. 306, à la génoise. 303, oyster sauce. 302, Salmon, en papillotes. 305, à la régence. 307, rolled à l’irlandaise. 308, tails, broiled. 344, Salt Cod à la biscaënne. 403, Sardines on toast. 392, Scallops, brestoise. 326, Shad, maître d’hôtel. 327, with sorrel. 328, vert-pré. 402, roe, with bacon. 339, Sheep’s-head à la créole. 325, Skate au naturel. 353, Smelts à la béarnaise. 356, au gratin. 355, stuffed. 354, à la toulouse. 1393, à la Van Volkenburgh. 393, Snails à la bourguignonne. 394, à l’italienne. 395, à la provençale. 324, Sole, diéppoise. 322, fillets, Joinville. 323, fine herbs. 320, fried, sauce Colbert. 319, au gratin. 317, à l’hollandaise. 321, à la Horly. 318, normande. 396, Terrapin à la Baltimore. 397, à la Maryland. 397, à la Newburg. 312, Trout à la Cambacères. 313, à la Chambord. 315, with fine herbs. 314, maître d’hôtel. 316, en papillotes. 311, shrimp sauce.
FORCEMEATS.
229, Forcemeat, American. 226, chicken. 225, chicken à la crême. 224, clam. 223, crab. 221, godiveau. 222, lobster. 228, partridge. 227, quenelles of fish. 220, sausage. 218, Fumet of game. 1372, Frogs’ legs à la Merrill.
GAME.
891, Antelope chops, port-wine sauce. 890, steak, Russian sauce. 832, Canapés for roast game. 875, Canvas-back ducks broiled. 874, roasted. 833, Croquettes à la Périgueux. 839, Doe-birds, broiled. 841, roasted à l’africaine. 840, à l’américaine. 838, plain. 842, salmi à la gastronome. 1369, Game pie à la Levi P. Morton. 894, Gibelotte of hare. 854, Grouse, broiled with bacon. 1390, à la Pomeroy. 852, roasted, plain. 853, à la Sam Ward. 855, salmi à la parisienne. 856, à la Walter Scott. 857, à la florentin. 858, suprême à la Richelieu. 895, Hare fillets, poivrade sauce. 893, civet à la française. 892, roasted plain. 845, Partridge, braised with cabbage. 847, braised with celery sauce. 844, broiled à l’américaine. 843, roasted, bread sauce. 849, chartreuse of. 848, sauté à la chasseur. 846, à la financière. 851, suprême à la Godard. 850, Périgueux. 866, Plovers, broiled. 865, roasted plain. 867, salmi, maison d’or. 863, Ptarmigan, broiled. 862, roasted plain. 864, salmi à la chasseur. 836, Quails, braised, celery sauce. 835, broiled with bacon. 837, à la financière. 834, roasted plain. 876, Red-head ducks, broiled. 876, roasted plain. 877, Reed-birds. 869, Snipe, broiled. 868, roasted plain. 870, salmi à la moderne. 860, Teal duck broiled. 861, salmi à la régence. 859, duck, roasted plain. 878, Venison, saddle, currant jelly. 885, chops, purée of chestnuts. 887, civet à la française. 886, civet, poivrade sauce. 888, civet à la parisienne. 889, pie à l’américaine. 879, steak broiled. 881, Colbert sauce. 884, currant jelly. 880, Londonderry sauce. 883, mashed potatoes. 882, purée of chestnuts. 872, Woodcock broiled. 871, roasted plain. 873, salmi à la chasseur.
GARNISHINGS.
254, Bouquet, how to prepare. 143, Fine herbs cooked. 144, raw. 231, Garnishing Bayard. 243, bordelaise. 242, cêpes. 232, chipolata. 247, à l’écarlate. 246, financière. 238, Godard. 241, gourmets. 237, grecque. 244, marrow. 251, milanaise. 249, Montebello. 230, mushrooms. 175½, normande. 240, parisienne. 245, à la Patti. 235, régence. 253, Robinson. 252, rouennaise. 236, St. Nazaire. 248, Stanley. 250, soubise. 239, tortue. 234, valencienne. 233, Vanderbilt.
HORS D’OEUVRES.
285, Anchovies, Norwegian. 284, in oil. 280, on toast. 270, Bouchées à la reine. 269, Canapé Madison. 281, Caviare on toast. 291, Celery, frizzled. 290, in glass. 271, Coquilles of chicken à l’anglaise. 272, of oysters au gratin. 268, Cromesquis aux truffes. 276, Croquettes, chicken, with truffles. 278, foie-gras. 277, of game. 279, of macaroni. 264, Croustades à la régence. 265, de riz à la Victoria. 289, Cucumbers. 274, Lamb sweetbreads en caisses. 287, Mortadella. 275, Oysters en petites caisses. 273, in shells à l’anglaise. 266, Patties à l’anglaise. 267, ortolans. 292, Radishes, how to prepare. 293, remarks on. 257, Salpicon au chasseur. 256, à la financière. 258, of lobsters, shrimps, &c. 259, montglas. 255, royale. 260, sauce madère. 283, Sardines in oil. 286, Sausage de Lyons. 261, Timbales à l’écossaise. 262, de nouilles à la génoise. 263, à la Schultze. 282, Tunny-fish, pickled. 288, Tomatoes, side dish. 294, Welsh rarebit. 297, au gratin. 296, gherkin-buck. 295, golden buck.
LAMB.
675, Ballotin of lamb, with peas. 702, Breast, jardinière. 674, Brochette à la Dumas. 681, Chops à la Signora. 682, à la Robinson. 683, maison d’or. 684, clichy. 685, maintenon. 686, Villeroi. 687, Masséna. 679, Croquettes à la Patti. 680, Croustades of kidneys with mushrooms. 676, Curry of lamb, asparagus-tops. 678, à la créole. 677, à l’indienne. 690, Epigrammes of lamb à la chicorée. 691, à la louisiannaise. 689, à la macédoine. 692, à la soubise. 672, Fries à la diable. 673, Fries, tomato sauce. 701, Haricot of lamb à la Providence. 700, Hashed lamb à la polonaise. 713, Kidneys, with bacon. 714, with cêpes. 712, Colbert sauce. 715, deviled. 585, Loin of lamb, roasted. 688, Minced lamb à l’anglaise. 1360, Mignons of lamb, sauce béarnaise. 693, Shoulder of lamb à l’africaine. 699, à la flamande. 696, à la jardinière. 697, à la macédoine. 694, à la purée normande. 698, à la rouennaise. 695, stuffed tomatoes. 1361, Spring lamb, roasted. 716, Lamb steak, purée of peas. 717, sauce piquante. 718, à l’américaine. 705, Stewed lamb, Lima beans. 709, string beans. 711, à la créole. 707, aux flageolets. 704, à la française. 710, à la louisiannaise. 703, oyster-plant. 708, à la parisienne. 706, with peas.
MUTTON.
645, Chops à l’africaine. 643, breaded. 644, bretonne. 646, napolitaine. 642, à la provençale. 647, soyer with potatoes. 652, hashed à la zingara. 653, hashed au gratin. 661, Kidneys aux petit salé. 663, sautés à l’italienne. 662, sauce madère. 648, Leg, roasted plain. 648, à la portugaise. 649, à la Condé. 650, bretonne. 651, caper sauce. 585, Loin, roasted. 665, Saddle of mutton, Colbert. 666, currant jelly. 670, duchesse. 668, Londonderry sauce. 667, sauce poivrade. 671, with potatoes. 664, roasted plain. 669, à la Sévigné. 654, Sheep’s feet à la poulette. 655, Stewed Mutton, fermière. 660, Stew, Irish. 657, marseillaise. 658, portugaise. 659, with potatoes. 656, Solferino.
PORK.
754, Bacon, broiled. 719, Black sausages, mashed potatoes. 721, Ham, boiled plain. 753, broiled and fried. 722, for family use. 723, roasted, champagne sauce. 724, roasted, corn à la crême. 725, roasted, with spinach. 726, Pig’s cheek, with spinach. 734, Pigs’ feet, boned. 730, à la Boston. 729, sauce piquante. 731, à la poulette. 728, sauce Robert. 727, St. Hubert. 733, stuffed, madeira sauce. 732, stuffed, Périgueux. 742, Pork Andouillettes. 748, Pork chops, apple sauce. 744, broiled. 747, à la diable. 743, plain. 745, sauce piquante. 749, purée of peas. 750, purée of potatoes. 746, sauce Robert. 752, Pork and beans. 751, roasted. 741, tenderloin. 736, Sausages à l’anglaise. 738, à la bourguignonne. 739, with cabbage. 740, à la gastronome. 737, à l’italienne. 735, with white wine. 720, Suckling pig, apple sauce.
POULTRY.
785, Chicken à la Maryland. 784, with rice. 781, fricassé à l’américaine. 780, à la reine. 779, boiled à la Providence. 756, broiled with bacon. 764, cromesquis à la Richelieu. 765, à la reine. 760, croquettes à l’écarlate. 761, à la Périgourdin. 759, à la Périgueux. 758, à la reine. 762, croustade à la Dreux. 763, of livers au madère. 794, curry à la créole. 793, à l’espagnole. 792, à l’indienne. 766, legs à la diable. 769, livers, with bacon. 770, à l’italienne. 767, au madère. 768, with mushrooms. 783, pillau à la créole. 782, à la turque. 757, pot-pie. 755, roasted plain. 778, sauté à la bohémienne. 776, à la bordelaise. 775, à la chasseur. 1362, à la Ch. C. Delmonico. 772, à l’hongroise. 771, à la marengo. 773, à la parmentier. 777, à la régence. 774, with tarragon. 1363, à la Ranhofer. 787, suprême à la Bayard. 789, à la Patti. 788, à la reine. 790, à la Rothschild. 786, à la toulouse. 823, Duck à l’Américaine. 824, roasted, apple sauce. 825, à la rouennaise. 826, salmi à l’américaine. 829, à la bourgeoise. 828, à la chasseur. 831, à la maréchale. 830, à la montglas. 827, with olives. 808, Goose, stuffed with chestnuts. 815, Pigeon cutlets à la Victoria. 820, Squabs à l’américaine. 818, ballotin à l’italienne. 817, broiled with bacon. 821, à la chipolata. 822, en compote. 819, en crapaudine. 816, roasted, plain. 809, Timbale of foies-gras, Lagardère. 791, Turban of chicken à la Cleveland. 795, Turkey à l’anglaise. 799, boiled à la Baltimore. 796, celery sauce. 793, egg sauce. 797, oyster sauce. 766, Turkey legs à la diable. 800, Turkey roasted and stuffed. 800, roasted plain. 813, boned, à la prosperity of America. 814, jelly, for boned turkey. 806, Turkey breast à la chipolata. 807, breast à la Robinson. 802, hashed à la béchamel. 805, hashed en bordure. 804, hashed à la crême. 803, hashed à la polonaise. 801, hashed à la royale. 810, Vol-au-vent à la financière. 812, à la reine. 811, à la toulouse.
SALADS.
1037, Anchovy. 1038, Barbe de Capucine. 1039, Beef. 1040, Cauliflower. 1041, Celery. 1042, mayonnaise. 1043, Chapon for salad. 1044, Chicken. 1046, Chicory au chapon. 1045, plain. 1047, Crab. 1050, Dandelion and beet-root. 1051, à la Contoise. 1049, with eggs. 1048, plain. 1053, Doucette with beet-roots. 1054, with eggs. 1052, plain. 1055, Escarole. 1074, Herring. 1036, Italienne. 1075, Japanese. 1056, Lamb-tongue. 1059, Lettuce and cream. 1058, and eggs. 1057, plain. 1060, and tomatoes. 1061, Lobster. 1062, à la Plummer. 1368, à la Boardman. 1063, Macédoine. 1073, Potato. 1064, Romaine. 1065, Russian. 1066, Salmon. 1067, Shrimp. 1068, String-bean. 1069, Suédoise. 1070, Tomato, French dressing. 1071, mayonnaise. 1072, Watercress.
SAUCES.
146, Butter, anchovy. 150, crawfish. 148, horseradish. 149, lobster. 145, maître d’hôtel. 147, ravigote. 210, Sauce allemande. 163, anchovy. 168, apple. 182, à l’aurore. 166, béarnaise. 154, béchamel. 186, bordelaise. 162, bread. 159, black butter. 157, drawn butter. 155, melted butter. 156, nut-brown butter. 651, caper. 200, celery. 212, Chambord. 204, champagne. 197, chasseur. 190, Colbert. 199, crapaudine. 181, cream. 185, demi-glace. 198, diable. 183, duchesse. 189, duxelle. 161, egg. 151, espagnole. 187, génoise. 170, green. 196, hachée. 160, hollandaise. 164, horseradish. 174, Indian. 188, Italian. 158, lobster. 185, madeira. 177, maître d’hôtel, liée. 180, matelote. 206, mayonnaise. 169, mint. 213, montglas. 202, mustard. 195, napolitaine. 175, normande. 173, oyster. 165, percillade. 191, Périgueux. 203, piquante. 194, poivrade. 598, poulette. 184, princesse. 209, remoulade. 192, Robert. 211, Russian. 193, salmi. 178, shrimp. 171, suprême. 172, tarragon. 207, tartare. 205, tomato. 176, toulouse. 167, trianon. 152, velouté. 179, vénitienne. 208, Victoria. 153, Villeroi. 201, vinaigrette.
SOUPS.
5, Beef à l’anglaise. 6, à l’écossaise. 8, Bisque of clams. 9, of crabs. 10, of lobster. 1, Bouille-à-baisse. 2, Brunoise. 3, with rice. 4, with sorrel. 7, Busecca. 65, Chicken à la créole. 64, à l’hollandaise. 68, with leeks. 67, l’okra. 63, à la piémontaise. 66, à la portugaise. 62, à la Richmond. 69, à la turque. 14, Chiffonade. 132, for soups. 13, Chowder, clam. 12, fish. 116, Consommé à l’africaine. 117, à l’andalouse. 119, à l’anglaise. 118, célestine. 128, châtelaine. 120, Colbert. 108, Deslignac. 110, d’Orleans. 114, Douglas. 101, Dubourg. 125, duchesse. 112, Garibaldi. 111, impérial. 102, Masséna. 127, napolitaine. 103, aux pâtes. 126, Patti. 113, princesse. 109, printanier. 121, printanier Colbert. 124, printanier royale. 100, pure. 129, aux quenelles. 123, Rachel. 115, renaissance. 107, royale. 104, semoule, or tapioca. 105, semoule à la crême. 106, Sévigné. 122, suédoise. 84, Cream à l’allemande. 72, of artichokes. 70, of asparagus. 77, of barley. 73, of cauliflower. 71, of celery. 86, of celery à l’espagnole. 82, of chicken. 83, of game. 88, of lentils à la majordomo. 87, of lettuce. 75, of Lima beans. 74, Palestine. 76, of dried peas. 78, of rice. 79, of sorrel. 81, of sorrel, fermière. 80, of sorrel with rice. 85, of turnips. 11, Croûte-au-pot. 134, Croûtons soufflées. 133, for soup. 25, Frogs à l’espagnole. 22, Giblets à l’anglaise. 21, with barley. 20, à l’écossaise. 19, with rice. 16, Green turtle. 18, clear. 15, how to prepare. 24, Gumbo of crabs. 23, Gumbo with frogs. 28, Jardinière. 27, Julienne. 36, Menestra. 32, Mikado. 17, Mock turtle. 30, Mutton with barley. 31, à l’écossaise. 34, Mulligatawney. 45, à la Delmonico. 37, Napolitaine. 130, Onion. 40, Ox-tail à l’anglaise. 38, with barley. 39, à l’écossaise. 26, Oyster. 53, Paysanne. 54, Pot-au-feu. 52, Printanier chasseur. 51, grenat. 93, Potage à la diplomate. 96, à la Dorsay. 95, à la McDonald. 98, of rice à la maintenon. 97, à la Montmorency. 94, à la windsor. 45, Purée bretonne. 91, of chestnuts à la jardinière. 48, Condé. 47, Crécy. 46, faubonne. 49, of green peas. 43, Jackson. 50, Mongole. 44, parmentier. 89, of partridge à la Destaing. 90, à la gentilhomme. 92, soubise with white beans. 131, of chestnuts. 55, Russe. 29, Shin of beef, liée. 41, Sorrel, asparagus-tops. 42, with rice. 56, Spaghetti with tomatoes. 61, Terrapin. 60, how to prepare. 58, Tomatoes à l’andalouse. 57, with rice. 59, with sago. 33, Westmoreland. 99, White broth.
STOCKS.
217, Chicken essence. 216, Clear gravy. 142, Court bouillon. 215, Duxelle. 214, Fish broth. 219, Game. 139, Marinade, cooked. 140, raw. 137, white. 141, Meat-glaze. 138, Mirepoix. 136, Roux, brown. 135, white.
VEAL.
549, Blanquette of veal. 553, à l’ancienne. 552, with nouilles. 550, à la reine. 551, with peas. 591, Braised noix of veal en daube. 590, à la Providence. 596, Breast of veal à la milanaise. 554, Brisotin of veal. 555, à l’écarlate. 556, nantaise. 557, Calf’s brain, black butter. 559, fried, tartare sauce. 558, à la vinaigrette. 638, Calf’s head à la Cavour. 637, head plain. 639, à la poulette. 641, en tortue. 640, à la vinaigrette. 583, Calf’s liver, braised, bourgeoise. 584, broiled with bacon. 582, sauté à l’alsacienne. 580, à l’italienne. 581, à la provençale. 597, Calf’s feet, naturel. 599, sauce piquante. 598, à la poulette. 600, sauce remoulade. 567, Curry of veal à l’indienne. 562, Cutlets à la maréchale. 563, à la milanaise. 560, à la Pagasqui. 566, en papillotes. 565, à la Philadelphia. 561, à la St. Cloud. 563, breaded, tomato sauce. 564, broiled. 569, Escalops of veal à la duxelle. 571, à la chicorée. 572, à l’italienne. 568, plain. 573, à la provençale. 574, à la Richelieu. 570, with stuffed peppers. 579, Fricandeau à la morlaisienne. 577, with sorrel. 578, with spinach. 589, Grenadins of veal à l’africaine. 587, à la chipolata. 586, purée of peas. 588, à la Sévigné. 585, Loin of veal, roasted. 576, Minced veal à la biscaënne. 575, à la Catalan. 595, Panpiette of veal à la duxelle. 594, purée of chestnuts. 593, à l’écarlate. 592, à la faubonne. 601, Sweetbreads, how to blanch. 610, à la béarnaise. 602, braised. 616, à la Catalan. 611, aux cêpes. 617, à la Colbert. 608, à la duxelle. 603, à la financière. 614, à la Godard. 612, aux gourmets. 615, à la montglas. 609, with mushrooms. 613, à la parisienne. 618, à la Pompadour. 605, au salpicon. 604, with sorrel. 606, soubise. 607, with spinach. 622, coquilles à la cardinal. 621, à la Dreux. 623, à la reine. 620, croquettes with peas. 619, à la Périgueux. 629, Stewed veal, bourgeoise. 632, à la chasseur. 626, à la grecque. 624, à la Marengo. 630, with oyster-plant. 631, with peas. 627, à la portugaise. 625, à la provençale. 628, à la Solferino. 636, Tendron of veal à la chipolata. 635, à la morlaisienne. 633, à la nantaise. 634, with sorrel.
VEGETABLES.
896, Artichokes à la Barigoul. 898, à la duxelle. 903, à la florentine. 899, fried. 900, with sauce. 897, stewed. 901, stuffed. 902, à la vinaigrette. 904, Asparagus, sauce hollandaise. 906, à la tessinoise. 905, à la vinaigrette. 1375, canned. 966, Barley fritters. 950, Beans panachées. 910, Beet-roots, boiled plain. 911, sautées au beurre. 912, à la crême. 922, Brussels sprouts au beurre. 923, à la crême. 917, Cabbage, blanched. 918, with cream. 920, for garnishing. 921, and pork. 919, stuffed. 931, Cardons à la moëlle. 927, Carrots and cream. 925, Cauliflower with butter. 926, au gratin. 928, Celery à la bonne femme. 929, with cream. 930, à la moëlle de bœuf. 932, Chicory, cream sauce. 934, for garnishing. 933, with gravy. 962, Corn, boiled. 964, sauté au beurre. 963, à la crême. 965, fritters. 1375, canned. 936, Cucumbers à la béchamel. 938, for garnishing. 936, à la poulette. 937, stuffed. 908, Egg-plant, broiled. 907, fried. 909, stuffed. 1365, Flageolets sautés au beurre. 976, Green peas à l’ancienne mode. 978, à l’anglaise. 981, with bacon. 979, à la bourgeoise. 980, with cream. 977, à la française. 1034, Hominy, boiled. 1035, fried. 1033, Jardinière. 952, Lima beans. 1375, canned. 954, Macaroni à la crême. 955, au gratin. 956, à l’italienne. 958, à la milanaise. 957, à la napolitaine. 1032, Macédoine of vegetables. 913, Mushrooms à la bordelaise. 916, broiled on toast. 915, sautés à la crême. 914, on toast. 1030, Okras, boiled. 1031, sautés à la créole. 968, Onions, with cream. 969, fried. 972, for garnishing. 971, minced. 970, stuffed. 1021, Oyster-plant, fried. 1019, à la poulette. 1018, sautés au beurre. 1020, à la crême. 1382, Peas, canned. 988, Potatoes à l’anglaise. 987, à l’anglaise à crû. 989, with bacon. 996, balls. 1001, bignon. 982, boiled plain. 983, broiled. 1009, château. 997, croquettes. 1006, duchesse. 993, fried. 1000, gastronome. 984, génevroise. 1012, à la Hanna. 1002, hashed. 1003, with cream. 1004, au gratin. 999, hollandaise. 990, Italian. 1013, julienne. 991, lyonnaise. 985, maître d’hôtel. 998, mashed. 1014, en paille. 986, parisienne. 997, quenelles. 1007, à la rice. 1011, Saratoga. 995, sautées. 995, an beurre. 1010, soufflées. 992, stuffed. 1005, en surprise. 1008, Windsor. 951, Red beans à la bourguignonne. 1015, Rice boiled, plain. 1016, à la Ristori. 1017, Risotto à la milanaise. 1022, Succotash. 974, Sorrel au gras. 973, au maigre. 924, Sourkrout. 961, Spaghetti, au gratin. 960, à l’italienne. 959, à la napolitaine. 940, Spinach à l’anglaise. 939, blanched. 943, with gravy. 942, maître d’hôtel. 941, vieille mode. 944, with sugar. 948, String beans à l’anglaise. 947, au blanc. 945, blanched. 949, bretonne. 946, with cream. 1386, canned. 953, Stuffed lettuce. 975, peppers. 1026, Tomatoes à la Bock. 1025, broiled. 1029, à la marseillaise. 1024, à la reine. 1028, roasted. 1027, stewed. 1023, stuffed. 1394, with rice à la Watson. 1384, canned. 967, Turnips, with gravy.
SECOND SUPPLEMENT TO THE TABLE.
CONTENTS.
PAGE
A WORD OF EXPLANATION 437
TABLE ETIQUETTE 437-438
EGGS 439-448
FISH 448-463
VEGETABLES 463-466
BREAD 466-468
BEEF 468-470
LAMB 470-472
VEAL 472
SOUPS AND STOCKS 472-473
POULTRY 473-475
GAME 475-479
SAUCES 479
DESSERTS 479-501
INDEX 503-505
SECOND SUPPLEMENT TO THE TABLE.
A WORD OF EXPLANATION.
A word or two in regard to the uses for which this work has been especially designed might not be amiss. It has been the aim of the author to reach the private family rather than the hotel or restaurant. Each recipe as given is intended to be amply sufficient for six (6) persons. A larger or smaller number can easily be provided for, simply by increasing or diminishing, proportionately, the different ingredients. For instance: In providing for three persons, take one-half the quantity that is necessary for six persons; for nine persons, increase the quantity one-half; and for twelve, double the quantity, and so on.
A “Pinch of Salt” represents 205 grains, or a tablespoonful.
“Half a Pinch of Pepper” represents 38 grains, or a teaspoonful.
A “third of a Pinch of Nutmeg” represents 13 grains, or half a teaspoonful.
TABLE ETIQUETTE.
When a dinner is given to near relatives, or very old acquaintances, table etiquette is not so rigorously observed as when a distinguished or specially invited guest, or guests, are entertained.
At every dinner given to invited guests the host presides. His place is at the head of the table. As every long table has two ends, the head is usually distinguished as the end nearest the window side, or opposite the main entrance to the dining-room.
The principal guest occupies the seat to the right of the host.
Should it be a dinner given to gentlemen only, those standing highest in “society” should be placed nearest the host or the guest.
When ladies are participating, they should be so placed as to be seated between two gentlemen, and vice versa; but never so that a gentleman is seated next his wife.
If a host invites a married couple, the gentleman sits to the right and the lady to the left of the host.
If the host be married, the hostess occupies the seat next to the invited guest.
On the arrival of the guests, the ladies and gentlemen should be shown to different rooms, where they may remove their “wraps.” They are then shown to the parlor, where they are received by the host and hostess. The interval, until dinner is announced, is spent in introductions and social intercourse.
When dinner is announced, the host introduces the gentlemen to the ladies whom they are to escort and entertain during dinner.
The host, with the lady of the principal guest, now leads to the dining-room, followed by the hostess and guests.
When dinner is over the host leads again for the parlors. The ladies may then be served with tea, and the gentlemen retire for an interval to the smoking-room, where cigars should be served.
Be attentive to ladies who are seated near you. Even when servants are present, obligingly pass anything that may be desired by others.
After each course is finished, lay knife and fork on your plate parallel to each other. The knife on the right, the fork on the left side.
Should, unfortunately, any mistakes or accidents occur, let them pass without any undue observation. Do not, by any motion or look, increase the unpleasantness of the situation.
While a course is being served, do not show too much haste; however, it is entirely unnecessary to wait until all have been served. This does not apply to the first course. Should the first course consist of oysters or soup, wait until all have been served. Commence then, as soon as the host does.
Table etiquette does not, necessarily, compel you to accept every course or dish. But it is a serious breach of etiquette to examine a dish and then refuse it.
Everything that can be cut without the knife should be cut with the fork. For instance: fish, sweet-breads, bouchées, or vegetables.
Be careful to make no noise with the knives, forks, or dishes. Avoid the smacking of lips while eating or drinking.
Should anything objectionable be found on your plate, quietly ignore it. Any demonstration in this direction might seriously mar the beauty of the dinner.
Unfold the napkin on your lap; never put it around the neck, nor tuck it under your collar.
EGGS.
=1395. Eggs Molet.=--Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them--seeing that the white is intact--then keep them in a little warm consommé or water. Have a quart of hot purée of chestnuts (No. 131), place it in the pastry-bag (No. 1079), in which you previously slide down a fancy tube (No. 3), then nicely decorate the border of a silver dish, large enough to hold the six eggs, also a little at the bottom to lay the eggs over. Place the dish in the hot oven for two minutes, then pour in the centre of the dish a gill of demi-glace sauce (No. 185); gently lay the eggs in the centre of the dish, and serve.
The above eggs can be served in various ways--with chicory garnishing, spinach, sorrel, Spanish sauce, plain, etc.
=1396. Eggs à la W. B. Kendall.=--Have six medium-sized, thoroughly ripe, red and sound tomatoes, wash and dry them; cut away a piece an inch in diameter at the bottom of the tomatoes, including the stems; remove the seed with a vegetable scoop. Lightly butter a little sautoire, then gently lay the tomatoes in the pan, the cut part upward, mix one tablespoonful of salt with a teaspoonful of pepper, and with it equally season the inside of the tomatoes; sprinkle their surface with a little clarified butter, then place in a very hot oven for three minutes. Remove them from the oven, place the sautoire on a table, then crack one fresh egg into each tomato, place them in the oven again for two minutes, remove them. Arrange six fried bread croûtons on a hot dish, then with cake-turner take the tomatoes one by one and lay them over each croûton. Chop up very fine one sound peeled shallot, one green pepper, and a half a clove of sound garlic, place these in a sautoire with a tablespoonful of clarified butter, range the pan on the corner of the hot stove, and slowly simmer for four minutes, then add a gill of tomato sauce (No. 205), and one drop of tabasco sauce; cook for three minutes. Strain the same through a sieve into a hot bowl, sharply pressing the peppers with a wooden spoon. Pour the sauce now around the tomatoes, but not on top of them, and send to the table.
=1397. Eggs à la Villeroi.=--Take three fresh, hard boiled eggs, cut each one into half, lengthwise, remove the yolks, and chop up the latter very fine, leaving the whites on a plate for further action. Chop up very fine one medium-sized sound truffle, one ounce of cooked smoked beef tongue--the red part by preference. Place these in a sautoire with a tablespoonful of Madeira wine, reduce on the hot range until almost dry, then add the chopped-up yolks, and a tablespoonful of poulette sauce (No. 598). Season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together. Then stuff the six half egg whites with the preparation evenly divided, and giving them an oval shape. Have a gill of poulette sauce (No. 598), then with a fork steep each egg in it, so as to completely cover them with the sauce. Place them on a dish and let cool off. Beat up an egg in a bowl with two tablespoonfuls cold milk, gently roll the eggs in it, then roll them in fresh bread-crumbs. Fry them in very hot fat for five minutes. Take them up with a skimmer, dress on a hot dish with a folded napkin, and serve with a gill of cream sauce (No. 181) in a bowl separate.
=1398. Eggs à la Buckley.=--Take six hard boiled eggs, cut them in halves crosswise, take out the yolks, place them in a bowl, then with a spoon mash them with an ounce of good butter, season with a teaspoonful of salt and half a teaspoonful of pepper, add a teaspoonful of freshly chopped chives, and a teaspoonful of chopped parsley, one tablespoonful of cold milk, and two tablespoonfuls of very fresh bread-crumbs. Mix the whole well together with a spoon, then with the preparation fill the hollow space of the twelve half eggs just even up to the surface. Close them together so as to give them their original shape. Then carefully press a skewer through one egg, right in the centre lengthwise, then another, so as to have two on each skewer, repeat the same with the other four. Lay them in a sautoire with a gill of white broth (No. 99). Cover the sautoire with either a copper or tin cover, and place in the oven for five minutes. Remove them; have a hot dish ready with three canapés, as for No. 832. Arrange the skewers over each canapé, and serve with the following sauce.
Cut into small dice-shaped pieces four mushrooms, one good-sized sound truffle, and one ounce of cooked chicken breast; place these in a sautoire with half a wine-glass of white wine. Reduce it on the range for three minutes, or until almost dry, then add a gill of poulette sauce (No. 598). Continually stir until very hot, but do not allow it to boil. Now pour the sauce around the eggs on the canapés, but not over them, then serve.
=1399. Eggs à la Jay Gould.=--Prepare in a sautoire two ounces of good butter, half a gill of Allemande sauce (No. 210), three tablespoonfuls of grated Parmesan cheese and one tablespoonful of white broth (No. 99). Place on the hot range and stir until the cheese is thoroughly dissolved, then place the pan on the corner of the range to keep warm. Take six hard boiled shelled eggs. Cut each one into four even slices crosswise, season with a tablespoonful of salt and a teaspoonful of pepper equally divided. Lightly butter a silver dish. Arrange a very thin layer of the above garnishing over it. Take the sliced eggs and lay one slice on the dish, then a very small thin slice of Swiss cheese--then again a slice of egg and a slice of cheese--always keeping them one overlapping another, both eggs and cheese; continue the same with the rest, giving a crown shape around the dish.
Pour half a gill of hot tomato sauce (No. 205) on top of both eggs and cheese, equally divided. Now pour the balance of the garnishing over all, also equally divided; lightly sprinkle the top with a very little clarified butter, and then place in a brisk oven for eight minutes, so that it should get a good brown color. Remove from out the oven and immediately send to the table.
=1400. Eggs à la W. M. Evarts.=--Have six hard boiled shelled eggs, carefully cut away the third part of each egg on the surface. Remove the yolks without breaking the whites, leave the whites on a plate until further action; thoroughly mash the yolks in a bowl with a spoon; add a teaspoonful of grated Parmesan cheese, a tablespoonful of Allemande sauce (No. 210), half a teaspoonful of anchovy sauce. Season with one tablespoonful of salt and half a teaspoonful of pepper. Knead all well together, then fill the inside of the eggs with the preparation, and giving them an oval shape a quarter of an inch over the surface. Cut three of the six pieces into small strips lengthwise a quarter of an inch thick, gently lay one strip over each egg crosswise--right in the centre, so that, when completed, they will represent small fancy baskets. Neatly decorate their surface with a little cooked jardinière; arranged in this way they will represent perfect baskets of abundance. Arrange a small layer of the preparation for each egg on a silver dish just wide enough to hold each one firmly. Place the eggs now on top of each layer, pour a gill of Colbert sauce (No. 190) around the dish, but none over the eggs. Cover them with a piece of well-buttered paper, then place in the oven--rather moderate--for two minutes. Take from out the oven and immediately send to the table.
=1401. Eggs Stuffed à la Higgins.=--Prepare in a sautoire one ounce of good butter, two tablespoonfuls of grated Parmesan cheese, and a tablespoonful of grated Swiss cheese, place the sautoire on the corner of the range, slowly stir with the spatula until dissolved and well mixed. Cut one ounce of smoked beef tongue into very thin julienne shaped pieces, one good sized sound truffle, and four mushrooms cut the same way. Add now half a wine glass of white wine (but not sweet) to the cheese, mix the wine and cheese well together, then add the tongue, truffle, and mushrooms.
Cut six hard shelled boiled eggs in halves lengthwise, remove the yolks without breaking the whites; mash the yolks and place in the pan with the rest of the preparation, mix the whole well together for three minutes while cooking.
Stuff the twelve half whites with the preparation--up to the level; then close them, so as to represent six original eggs. Have a silver dish, lightly buttered, ready, then arrange the balance of the stuffing right in the centre of the dish, giving a pyramid shape; place the eggs at the base of the pyramid upright, so they will lightly lean against it.
Cover the whole with a gill of very thick tomato sauce highly seasoned, sprinkle a very little grated Parmesan cheese over all, then place in the oven for fifteen minutes. Remove from the oven and serve very hot.
=1402. Eggs à la Geo. O. Jones.=--Take six hard shelled boiled eggs, cut away at the pointed end of each egg a piece half an inch thick, and at the other end a quarter of an inch thick. Remove the yolks with a small vegetable scoop, or with a pointed knife, mash the yolks in a bowl very fine, and lay them aside for further action.
Place in a sautoire half an ounce of good butter, add one sound shelled finely chopped shallot, place the pan on the corner of the range, and let simmer, but do not let get brown, add then a tablespoonful of Béchamel sauce (No. 154), a teaspoonful of freshly chopped up parsley, a tablespoonful of finely grated horse-radish. Now add also the yolks, season with a tablespoonful of salt and half a saltspoonful of Cayenne pepper; mix all well together with a wooden spoon, and then with it stuff the six eggs, so as to give them the exact shape of small barrels.
Lightly butter a tin pan, carefully lay the eggs in it, the stuffed part uppermost, sprinkle a little grated Parmesan cheese right in the centre of the stuffed part of the eggs. Cover them with a piece of buttered paper; place them in a moderate oven for twelve minutes. Carefully remove them from the oven, take off the paper. Have a hot dish with six fried bread croûtons, half an inch high by one and a half inch in diameter, gently place an egg on each croûton; pour a gill of hot demi-glace (No. 185) around the dish (none over the eggs) and immediately serve.
=1403. Eggs à la A. F. Bowers.=--Peel a quarter of a pound of fine, fresh, sound mushrooms, wash them thoroughly, seeing that no sand remains on; lay six of the largest aside (with their stem cut away) for further action. Place in a sautoire one ounce of butter, two tablespoonfuls of flour; place this pan on the corner of a hot range, and let gently cook for eight minutes, slightly stirring once in a while. Add now the mushrooms, season with a tablespoonful of salt and half a teaspoonful of pepper, also half a saltspoonful of grated nutmeg, squeezing in the juice of a quarter of a sound lemon, mix all well together, then add a gill of milk, and let cook for five minutes, lightly stirring meanwhile. Strain through a fine sieve into a bowl, and keep it in a warm place until further action.
Have six hard shelled boiled eggs, and with the point of a keen knife make eight triangular incisions right in the centre of each egg down to the yolk, then with hands gently pull them apart. Remove the yolks, and mash them very fine, then well mix the latter with the preparation, and then with it stuff the eggs, giving them a dome shape. Lightly butter a silver dish, place a thin layer of the preparation over it. Firmly lay the six large mushrooms upside down over the layer, place half a teaspoon of the force in the centre of each mushroom, then gently lay the eggs perpendicular over each mushroom. Slice a small truffle into six thin slices, place one on top of each egg, sprinkle a little clarified butter over all, cover them with buttered paper, then place in a moderate oven for fifteen minutes. Remove and serve with a gill of hot demi-glace (No. 185), in a bowl separate.
=1404. Eggs à la Darling.=--Provide one dozen of very tender, sound celery knots, peel and thoroughly wash them twice. Cut them in quarters, then place them in a saucepan with one ounce of butter, a quart of white broth (No. 99), a sprig of thyme, three cloves, and twenty whole peppers, place the pan on the hot range and cook for sixty minutes. Strain through a sieve into another saucepan, seeing that everything is strained except the cloves and peppers. Dilute a teaspoonful of corn starch into half a cup of cold milk, and gradually add it to the purée, sharply stirring meanwhile. Cook for three minutes longer. Have six hard shelled boiled eggs ready, then place the purée right in the centre of a hot dish, giving it a dome shape. Gently arrange the six eggs around it, leaning slightly against the dome as a support to the column. Lay a thin slice of truffle in the centre of each, then pour a gill of hot Madeira sauce (No. 185), around the dish, but not over the eggs, and then serve.
=1405. Eggs à la Hamilton Fish.=--Cut up into very small dice shaped pieces, one medium sized sound truffle, an ounce of cooked smoked beef tongue, and four mushrooms. Place them in a sautoire on the range, with half a glass of Madeira wine. Reduce the wine to one half, add now a gill of Madeira sauce (No. 185), and a drop of anchovy sauce, then cook for five minutes.
Take six hard shelled boiled eggs, cut them into halves lengthwise, remove the yolks, chop them up very fine, and add them to the sauce; mix all well together, and with this preparation stuff the whites. Close them together, place them in a lightly buttered sautoire, pour into it two tablespoonfuls of white broth (No. 99). Cover them with a sheet of buttered paper, and then place in the oven for eight minutes.
Have a hot dish, arrange six fried bread croûtons over it. Take the eggs from out the oven, and place one on each croûton.
Plunge six small anchovies into hot water, take them up and dry well, arrange one around each egg in the centre, so as to represent a ring.
Cut up a medium sized sound truffle into twelve small slices, triangular shape, then place one slice on top of the egg right in the centre on each side of the anchovy, proceed the same with the rest.
Pour a gill of hot Colbert sauce (No. 190), in the centre of the dish, but not over the eggs, and then send to the table.
=1406. Eggs à la Mme. Morton.=--Carefully crack six fresh eggs on a saucer; heat in a frying pan on the hot stove one tablespoonful of clarified butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, carefully lay it on a hot dish, and continue the same with the other five.
Prepare six well designed round bread croûtons as for No. 133. Lay a very thin slice, the size of the croûton, of pâté de foie gras over each croûton, and then with a round paste cutter, two inches and a half in diameter, place it right in the centre of each egg taking special care to keep the yolks exactly in the centre, so as to cut away the white of each egg evenly from all around each yolk. Place one egg on top of each croûton, pour a gill of hot Périgueux sauce, (No. 191), around the eggs, but not over them, and send to the table.
=1407. Eggs à la Belmont.=--Place in a sautoire eight well washed sound mushrooms, with half an ounce of butter, on the hot range, squeezing in just one drop of lemon juice, let gently simmer for three minutes; add a sound finely sliced up truffle, also half a wine glass of Madeira wine; let reduce to one half, which will take about three minutes, add then a gill of Espagnole sauce (No. 151) and cook for three minutes longer.
Prepare twelve small paté de foie gras balls the size of a Malaga grape, gently dip them in beaten egg, then in fresh bread-crumbs, and then fry them in very hot fat for two minutes, or until they obtain a good golden color, remove them with a skimmer, and lay them on a napkin to drain. Take up the mushrooms and truffles with a skimmer from the sauce, arrange them in two clusters, one at each end of the dish, as well as the twelve croquettes, also in clusters, six on each side of the dish.
Poach six very fresh eggs exactly as in No. 404. Cut out from an American bread six round croûtons, arrange them on the hot dish all around. Plunge into hot broth or consommé six artichoke bottoms, take them up and place one on each croûton. Pour the sauce right in the middle of the dish, but not over the eggs; place a slice of truffle on top of each egg, and serve.
=1408. Eggs à la Mme. Diaz.=--Have three large sound green peppers, plunge them into very hot fat for two minutes, take them out, and with a coarse dry towel remove the skin of each; then cut each pepper into half, lengthwise, remove the seeds, have a frying pan on the hot range, two tablespoonfuls of either sweet oil or clarified butter. Cut six very thin slices of raw ham, place them gently in the pan, add the peppers also, and then gently cook for fifteen minutes. Prepare six pieces of dry toast, dress them on a hot dish, then place a slice of ham over each toast, then half a pepper over the ham.
Fry six very fresh eggs separately in clarified butter as for No. 1406, and then gently place one on top of each pepper, and send to the table.
=1409. Eggs à la W. W. Ladd, Jr.=--Provide four fine, sound, white Kalamazoo celery. Cut away all the green leaves, and neatly trim it; thoroughly wash twice in cold water, so that no sand will adhere to the celery; cut the three celery, three inches long from the root part, crosswise. Place three pieces in a saucepan with one quart of white broth (No. 99). Season with half a tablespoonful of salt, four whole peppers, two cloves, and a sprig of thyme. Cover the pan, and let boil on the range for thirty minutes. Chop up very fine the balance of the celery, then place it in a small saucepan with one ounce of butter, let simmer for five minutes, add two tablespoonfuls of well sifted flour; stir well together, and cook for five minutes longer; gradually add now a cup of either hot or cold milk, stirring well without ceasing while adding it, and until it begins to boil; season with a tablespoonful of salt, and half a saltspoonful of Cayenne pepper, and cook for twenty minutes longer. Remove it from the range, press it through a sieve into a bowl. Well butter a silver dish a foot and a quarter in length by three-quarters in width. Slide a tube (No. 2) into the pastry bag (No. 1079), pour the celery purée into it, and carefully press it down two inches from the centre of the dish, commencing at the side of the dish, coming down two inches and a half to the right, continuing going all around giving an oval shape; make another oval border over the other. Crack six fresh eggs in the centre inside the border, then place the dish in the hot oven for five minutes. Take up the celery from the pan, place on a dish, then split each one in two from the cut part down to the root only. Remove the eggs from the oven; open each celery triangular shape, place it jointly around the border so as to make it represent a star. Strain the broth in which the celery was cooked into a hot bowl, add to it a teaspoonful of freshly chopped parsley, mix a little, and then pour about a gill of it around the celery, but not over the eggs, and serve very hot.
=1410. Eggs à la D. B. Hill.=--Carefully open (without losing any of their juice) into a bowl twelve medium sized fresh oysters; place them in a sautoire on the hot range, and let come to a boil, skim well, then strain the juice into a bowl, and keep the oysters in a separate bowl for further action.
Place in a pan one tablespoonful of very good butter with a tablespoonful of flour, mix well together with the spatula, then place it on the hot range and let slowly simmer for five minutes, taking care not to let get brown. Add now, little by little, the juice of the oysters, continually stirring meanwhile. Season with a teaspoonful of pepper. (If the oysters were not very salted, a little salt can be added). Stir continually until it comes to a boil, and then let slowly cook for five minutes; add now six sliced mushrooms and the twelve oysters.
Lightly butter a deep silver dish, place the above sauce into it, then carefully crack in six fresh eggs; sprinkle a very little salt over them, sprinkle also the top with a very little clarified butter. Place them in the hot oven for two minutes. Remove from out the oven, decorate the dish with six heart-shaped bread croûtons, and serve.
=1411. Eggs à la Cockrane.=--Take two sweet Spanish peppers, one ounce of cooked smoked beef tongue, cut them with a tube into slices the size of a cent, place them on a dish with six mushroom buttons until further action. Chop up very fine one sound peeled shallot, and put in a sautoire with a teaspoonful of butter, let cook for two minutes on the hot range. Chop up very fine the remainder of the tongue and Spanish peppers, place them in the sautoire with the shallot, moisten with a tablespoonful of Madeira wine, let simmer for one minute, then add half a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce (No. 151). Cook for two minutes. Add now the peppers, tongue, and mushrooms (which were laid on a dish) and let boil for one minute more. Arrange six fried bread croûtons on a hot dish. Poach six very fresh eggs as for No. 404, and place one egg on each croûton, then with a larding needle take up one mushroom from the pan, and lay it on the top of the egg right in the centre, then take up a piece of pepper, lay it on the right of the mushroom, lengthwise, and then take up a piece of tongue, and place it on the left of the mushrooms, and continue the same with the rest of the eggs. Pour the remaining sauce around the dish, but not over the eggs, and immediately send to the table.
=1412. Eggs à la Lloyd Aspinwall.=--Take out from a can six large cêpes, lay them on a dish, and with a tube two inches in diameter, cut them perfectly round; place them in a sautoire on the range, with a tablespoonful of clarified butter and a finely chopped sound shallot; let cook for three minutes on a brisk fire, tossing well once in a while. Season with a tablespoonful of salt, a teaspoonful of pepper, adding the third of a clove of garlic finely chopped up; toss all well for one minute longer, and then lay the pan on the corner of the range. Have a deep silver dish lightly buttered; take up the six cêpes from the pan, arrange them nicely around the dish, place the dish at the oven door to keep warm.
Chop up very fine the remaining trimming of the cêpes, place them in the same pan in which the cêpes were cooked, add half a teaspoonful of freshly chopped parsley, squeeze in the juice of half a medium sized sound lemon, add a gill of Espagnole sauce (No. 151), and let the whole boil for one minute; pour the sauce all around the cêpes, but not over them. Crack a fresh egg over each cêpe, being careful not to break the yolk, sprinkle a little salt over each egg, place them in the hot oven for two minutes; remove from out the oven, and immediately send to the table.
=1413. Omelette Crême de Vanille à la R. A. C. Smith.=--Pour into a saucepan on the hot range two gills of fresh milk, add to it four ounces of powdered sugar, and also one vanilla bean, let come to a boil, take the pan from off the range, and let cool off. Remove the vanilla bean, dry it with a napkin, place it in a glass bottle with powdered sugar, cork it tightly, and use whenever necessary, as it will keep for any length of time. Add to the milk three heaped tablespoonfuls of rice flour--which can be had at Park & Tilford’s--and with a wire whip thoroughly beat together, place the pan on the hot range, and continually stir until it boils, then place the pan on the corner of the range, and let cook slowly for twelve minutes; strain it through a very fine hair sieve into a bowl, add to it a teaspoonful of fresh butter, mix it thoroughly, and then leave it in a warm place for further action.
Make an omelette exactly as for No. 450, and just before folding the sides up place half of the preparation right in the centre, fold up, and gently turn it on a hot silver dish; place the rest of the preparation in the pastry bag (No. 1079), in which you previously slide down a small tube at the bottom, press down, make a small rose at each end of the omelette, dredge a little powdered sugar over the omelette, gently glaze it with a red iron, decorate the sides with any kind of dry cakes at hand, cut in triangular shape, and send to the table.
=1414. Omelette à la Clark.=--Make preparation exactly the same as for No. 1413, only substituting half a wine glass of Maraschino for the vanilla, and proceed with the rest precisely the same.
=1415. Omelette Hughes.=--Have a preparation made the same as in No. 1413, but using a teaspoonful of extract of orange flower, in place of the vanilla, proceed and serve the same.
=1416. Omelette à la E. L. Godkin.=--Cut into quarters three fine sound small limes; place them in a saucepan on the hot range, with one wineglassful of white wine (but not Rhine wine); let reduce to three quarters--which will take about six minutes. Place a clean napkin over a bowl; pour the whole over the napkin; fold it up at both ends, then sharply twist the ends in different directions, until the juice is all squeezed into the bowl. Have a preparation the same as in No. 1413, and use the above instead of the vanilla, proceeding with the rest exactly in the same way.
=1417. Omelette à la M. Ballou.=--Grind two heaped tablespoonfuls of fresh roasted coffee (Java and Mocha by preference). Pour in a saucepan on the hot range one and a half cups of fresh milk; adding four and a half ounces of powdered sugar, and as soon as the milk boils, immediately add the coffee, thoroughly mixing with a spoon meanwhile; tightly cover the pan and place it on the corner of the range to infuse for three minutes, taking special care not to let it boil again. Strain it through a fine napkin into another saucepan, and let cool off; add then three tablespoonfuls of rice flour, thoroughly beat it with a whip, place it on the fire, and continually stir until it comes to a boil; then place the pan on the corner of the range and let slowly cook for twelve minutes. Make an omelette as in No. 450, and just before folding it up, place half of the preparation right in the centre, fold up, turn it onto a hot silver dish; liberally dredge the omelette with powdered sugar, glaze the surface with a red iron. Slide down a small tube into the pastry-bag (No. 1079), pour the rest of the preparation in, make a fancy border around the omelette, and send it to the table.
=1418. Omelette à la Mrs. W. L. Brown.=--Place in a pan two ounces of chocolate, with just enough milk to dissolve it on the hot range; add a cup and a half of fresh milk; continually stir until it comes to a boil. Dilute two tablespoonfuls of rice flour into two tablespoonfuls of milk, and add it to the chocolate, stirring briskly meanwhile; place the pan on the corner of the range, and let gently simmer for fifteen minutes, but do not allow it to boil.
Have an omelette made as in No. 450, and before folding place half of the preparation right in the centre, fold up, turn it over a hot silver dish. Place the balance of the preparation into the pastry-bag (No. 1079), with a small tube previously slided down; and by pressing the preparation, make a nice rosette at each end of the omelette. Decorate the dish all around with six lady-fingers cut in triangular shaped pieces; carefully press a little of the contents of the bag on each piece of lady-fingers, so as to have them represent pretty, small roses. Liberally dredge them with powdered sugar, then glaze the omelette with a red iron, and then send to the table.
N. B.--All these sweet omelettes should always be promptly made for the time of serving, otherwise it would be sufficient cause to fail to have them to perfection.
=1419. Eggs-Cocotte.=--Have six small thoroughly cleaned cocotières ready. Chop up, very fine, one medium-sized, sound peeled shallot, and the half of a sound peeled onion; place them in a sautoire on the range with a tablespoonful of butter, and cook slowly for three minutes, taking care not to let get brown. Chop up, very fine, twenty-four canned mushrooms, add them to the rest with one tablespoonful of freshly chopped parsley and a saltspoonful of chopped chervil (if at hand); season with a tablespoonful of salt and a teaspoonful of pepper, mix all well together with the spatula for a second, then add a gill of Espagnole sauce (No. 151), and let all cook slowly for five minutes.
Pour a tablespoonful of the sauce into each cocotière, then break a fresh egg into each cocotière, pour a teaspoonful of the sauce over each egg, well spread. Place the cocotières on a tin dish, and bake in a very hot oven for two minutes. Remove from out the oven, lay them on a dish with a folded napkin and send to the table.
=1420. Eggs-Cocotte à la Wm. Bracken.=--Prepare and proceed exactly the same as above, only substituting one gill of hot Allemande sauce (No. 210) for the gill of Espagnole sauce (No. 151) and serve the same.
FISH.
=1421. How to prepare Fillets of Sole.=--Procure two fine, fresh, medium-sized soles. Cut them straight on the back bone--commencing from the head right down to the tail. Carefully remove both fillets on the back with a sharp knife, turn them over, and do the same; make a light incision with a knife at the tail part--sufficiently large to get hold of with the thumb and forefinger--having in the right hand a keen knife placed flat under the fillet; carefully pull the skin with the left hand, holding the knife firmly and flatly, then proceed the same with the rest, and the fillets will be ready for use.
=1422. Fillets of Sole à la Miss Miege.=--Place the fillets of sole, prepared as in No. 1421, on a dish. Season with a tablespoonful of salt and a teaspoonful of pepper, equally divided. Turn the third of one end of each fillet down, so as to have one end of each higher than the other. Lay at the bottom of a well-buttered sautoire a small sprig of thyme, a small branch of parsley, adding half a glass of white wine and half a glass of mushroom liquor, tightly cover the pan, and then place it on the hot range to cook for five minutes. Have in a sautoire a tablespoonful of butter, with one and a half tablespoonfuls of flour; mix all well together, then place the pan on the hot range, and slowly cook, without browning, for five minutes. Remove the fillets from off the range, nicely dress them on a hot serving dish, one overlapping another, cover them with another hot dish, and leave at the oven door to keep warm. Add now the gravy of the fillets to the butter and flour, briskly stirring meanwhile; add again half a cup of mushroom liquor, if at hand--if not, the same quantity of white broth (No. 99) will answer--and let just come to a boil; then place on the corner of the range for four minutes. Take two cooked lobster claws, if at hand, slice each one in half, then, with a tube half an inch in diameter, cut it into small pieces, place them in the sautoire in which the fillets were cooked, with one sound sliced truffle and eight whole mushrooms, and a teaspoonful of butter; heat it up; then strain through a sieve the other sauce into this, gently shuffle the pan, so as to mix the whole well together for two minutes, then pour the sauce over the fillets. Decorate the dish all around with six heart-shaped bread croûtons (No. 133), and send to the table.
=1423. Fillets of Sole à la Thomas A. Edison.=--Put in a sautoire one peeled, finely chopped shallot, twelve chopped mushrooms, and a tablespoonful of butter, let slowly simmer on the corner of the hot range for five minutes. Season with one tablespoonful of salt and a teaspoonful of pepper, add a teaspoonful of freshly chopped parsley, and half a teaspoonful of chopped chervil, then pour in half a glass of white wine. Reduce the wine to one-half, and leave it on the corner of the range until further action. Place in a saucepan one tablespoonful of butter, with two tablespoonfuls of flour, cook on the range for five minutes, without browning, then add a cup and a half of hot milk, stirring continually while adding it; let come to a boil, season with one teaspoonful of salt, dredge in just a little grated nutmeg. Allow to slowly boil for twelve minutes. Add a tablespoonful of this preparation to the other containing the mushrooms and herbs, mix all well together for one minute. Prepare six fillets of sole as for No. 1421; lay them flat on a dish; mix a teaspoonful of salt with half a teaspoonful of pepper, equally season the fillets with it. Then evenly divide the mushroom garnishing among the six fillets, arranging it directly in the centre of each, crosswise; fold up each fillet carefully around the force lengthwise, then arrange them on a lightly buttered silver dish upright, one against the other, so as to prevent them from opening; sprinkle a little clarified butter over each, then place in the hot oven for five minutes. Remove from out the oven, place a whole mushroom on top of each fillet, right in the centre. Add now two tablespoonfuls of grated Parmesan cheese, to the white sauce which stands on the corner of the range, mix well together, then pour all the sauce evenly over the fillets, sprinkling a very little clarified butter over all. Place in a very hot oven to bake for five minutes. Remove from out the oven, nicely decorate the dish all around with six heart-shaped croûtons (No. 133), and serve.
=1424. Fillets of Sole au Gratin à la James G. Blaine.=--Prepare the fillets of two medium-sized fine soles as in No. 1421. Season with a teaspoonful of salt and half a teaspoonful of pepper mixed, then place them on a lightly buttered silver dish, one overlapping another, and giving a crown-shape, pour over two tablespoonfuls of white wine; place a whole mushroom on top of each fillet, cover all with a well-buttered paper, place in the hot oven for three minutes. Remove them from the oven, and leave at the oven door to keep warm.
Place in a saucepan a cupful of white wine, with one medium-sized, sound, peeled, and finely chopped shallot, one clove, three whole peppers, and one branch of parsley, then reduce on the hot range to a quarter. Place a tablespoonful of butter in another small saucepan, with two tablespoonfuls of flour; let gently cook on a moderate range for five minutes; add a gill of hot white broth (No. 99), briskly stirring while adding it; now add the reduced wine to this, and let the whole slowly boil for ten minutes; pour in a gill of sweet cream or a gill of very good milk, with a heaped tablespoonful of good butter, thoroughly mix together with a wooden spoon. Strain it then through a fine sieve into a bowl, pour it over the fillets, evenly divided, sprinkle half a teaspoonful of grated Parmesan cheese over, and also a very little clarified butter over all; then place the dish in the oven for seven minutes; remove from the oven and serve.
=1425. Fillets of Sole à la H. S. Jaffray.=--Have two medium-sized, fine, fresh soles, prepare the fillets exactly the same as for No. 1421, mix a teaspoonful of salt with half a teaspoonful of pepper, and with it evenly season the fillets, place them in a hollow dish with a sprig of thyme, one bay-leaf, and a branch of parsley, squeezing in the juice of a medium-sized, sound lemon; cover with another dish, and let marinate until further action.
Have in a sautoire eight mushrooms with one truffle, all cut into small dice-shaped pieces, pour in two tablespoonfuls of Madeira wine, let gently simmer on the range until almost dry, then add one gill of hot tomato sauce (No. 205), and one gill of Espagnole sauce (No. 151), reduce the whole to one-half, which will take about eight minutes, then transfer into a cold dish, and let cool off. Remove the fillets from the marinade, pick out the six nicest, then with a keen knife make an incision in the side of each fillet, right in the centre, three inches in length by one and a half inches in width. Equally stuff the fillets with the preparation in the dish, give them a nice oval shape, then lay them in a lightly buttered silver dish. Cut the other two remaining fillets into three even strips, lengthwise, neatly pare the edges. Cut a fine, sound truffle with a tube half an inch in diameter, then cut it into very thin slices. Make four light incisions on the surface of each strip, quarter of an inch deep, insert a slice of truffle in each incision, and with a knife gently press down the opened parts, so as to hold in the truffles; place a strip over each fillet, right in the centre, lengthwise, pour half a wineglass of white wine at the bottom of the dish, sprinkle a very little clarified butter over all. Cover the fillets with a buttered paper, and then place in a moderate oven to bake for fifteen minutes. Remove from out the oven, take the paper off, pour a gill of hot Colbert sauce (No. 190) around the dish (not over the fillets), and then send to the table.
=1426. Fillets of Sole à la Chas. Webb.=--Prepare the fillets of two medium sized fine soles as for No. 1421. Season them with a teaspoonful of salt mixed with half a teaspoonful of pepper; keep them on a dish for further action. Have in a sautoire on the hot range one tablespoonful of butter well heated; add to it half a medium-sized sound, peeled, finely chopped onion; let slowly simmer without browning for three minutes, then add eight minced mushrooms, one teaspoonful of fresh, finely chopped parsley, half a teaspoonful of chopped chervil; season with a teaspoonful of salt, and half a teaspoonful of pepper, mix all well together while cooking for one minute, then moisten with two tablespoonfuls of white wine, and reduce until almost dry, then leave the sautoire on the corner of the range. Have in a small saucepan on the hot range, one tablespoonful of good butter well mixed with two tablespoonfuls of flour; let slowly cook for five minutes without browning, then gradually add a cupful of hot milk, briskly stirring while adding; boil for two minutes, then strain it through a sieve into the sautoire with the other preparation, mix all well together with the spatula while cooking for two minutes longer, and leave on the corner of the range. Lightly butter a silver dish, carefully place in the eight fillets, one overlapping another, all around the dish, in curb-chain shape; moisten their surface with a tablespoonful of white wine, sprinkle just a little clarified butter over them, and place in the hot oven for three minutes. Remove from out the oven, arrange eight whole fine mushrooms outside and all around the fillets, so that the stalk of each mushroom should be in each curb-chain and the button outside.
Place then the garnishing over the fillets evenly divided; sprinkle again a very little clarified butter over all. Place in the hot oven to bake for five minutes. Take from out the oven, squeeze the juice of half a sound lemon over the fillets, and then send to the table.
=1427. Fillets of Sole à la Gen. Sherman.=--Have eight fillets of sole prepared exactly the same as in No. 1421, and proceed with the garnishing precisely the same as No. 1426, only before placing them in the oven the first time, add twelve small, sound, freshly opened oysters, placing them right in the centre of the dish, and moistening the surface of the fillets with the liquor of the oysters instead of the wine; place in the hot oven for three minutes, and then continue the same operation.
=1428. Fillets of Sole à la Cornelius Vanderbilt.=--Prepare the fillets of two medium-sized fine fresh soles, as for No. 1421, place the six largest ones on a plate, season them with a teaspoonful of salt, and half a teaspoonful of pepper mixed together; lay them in the ice-box till further action. Put the two remaining fillets in the mortar, pound them until they are a perfect paste, then add the white of one egg, thoroughly mix together, gradually add half a cup of sweet cream, sharply and continually stir with the pounder while adding it, season with a teaspoonful of salt, and the third of a saltspoonful of cayenne pepper, also a very little grated nutmeg, sharply mix the whole together for one minute; remove it from the mortar, pass it through a fine sieve into a bowl, pressing it with a wooden spoon. Take the six fillets from the ice-box, carefully make an incision at the side of each, right in the centre, three inches in length by one and a half in width. Place half of the preparation in a paper cornet, and with it equally stuff the six fillets. Lightly butter a pan (a tin one by preference) large enough to easily hold the fillets. Have six small, well-cleaned fresh smelts four inches in length; then with a keen, small knife carefully cut each smelt, beginning right in the centre at the base of the head, following down the back bone right through to the tail, cutting it entirely through, so that the head will hold both parts; remove the back bone of each, then arrange a smelt on top of each fillet lengthwise, and with the fingers twist each fillet of the smelt inwardly, up to the base of the head, so that they will represent two rings three-quarters of an inch in diameter; proceed the same with all. Place the rest of the force in a paper cornet, gently press the preparation into each ring of the smelts, up to the surface. Cut with a tube, half an inch in diameter, a good sized, sound, truffle; then slice it into twelve even pieces, arrange one slice right in the centre of each ring over the force, sprinkle a very little clarified butter over all; pour on the bottom of the pan half a glass of white wine and half a glass of mushroom liquor or white broth. Cover all with a buttered paper, and place in a moderate oven to bake for eighteen minutes. Remove from out the oven, take the paper off, then with a palette knife, or a cake turner, lift up the fillets one by one, and dress them on a very hot dish. Add either half a cup of mushroom liquor or white broth (No. 99) to the gravy in the pan, place it on the range, and let boil for one minute; then strain it into a saucepan on the range, add to it a teaspoonful of anchovy sauce, squeeze in the juice of half a sound lemon, and finally pour in half a gill of Espagnole sauce (No. 151), boil for one minute more, and then pour in the gravy around the fillets, but not over them, and send to the table.
=1429. Fillets of Sole à la E. A. Buck.=--Have the fillets of two medium sized fine, fresh, soles prepared as in No. 1421, place six of them on a plate. Season with a teaspoonful of salt and half a teaspoonful of pepper, and lay them aside till wanted. Place in a saucepan one finely chopped shallot, a teaspoonful of freshly chopped parsley, half a teaspoonful of freshly chopped chervil, and moisten with two wine glasses of white wine. Reduce on the hot range to one-quarter. Cut the two reserved fillets into very small dice-shaped pieces, and add them to the rest in the pan; then cook the whole for five minutes longer, thicken with a tablespoonful of Allemande sauce (No. 210), adding at the same time a tablespoonful of very good butter; mix well together, and leave the pan on the corner of the range to keep warm. Thoroughly heat, in a pan on the hot range, half a gill of clarified butter, then place into it the six fillets as rapidly as possible to fry on one side only, for one minute; immediately remove them from the pan, and place them on a napkin to dry. Lightly butter a silver dish, arrange the fillets over it, the cooked side up, in crown shape. Place the above preparation evenly over each fillet, right in the centre, and with a table knife give them a pretty dome shape, covering the fillets entirely. Sprinkle a little Parmesan cheese over each, also a very little clarified butter, then place them in the hot oven to bake for eight minutes, so that they should obtain a good golden color. Remove from out the oven, pour a gill of hot tomato sauce (No. 205) around the dish, but none over the fillets, and then send to the table.
=1430. Fillets of Sole à la Marguerite.=--Prepare the fillets of two fine fresh soles the same as in No. 1421, place them on a dish, season with a teaspoonful of salt, and half a teaspoonful of white pepper; turn, fold under about one inch of each fillet, place them in a buttered sautoire, pour over half a glassful of white wine, and half a glassful of mushroom liquor, cover with a buttered paper, and lay aside till further action.
Place in a saucepan one tablespoonful of very good butter, with two tablespoonfuls of flour, mix well together while cooking on the range for five minutes, without browning, then add a gill of hot white broth, (No. 99) sharply stirring while adding it, let slowly cook on the corner of the range for twelve minutes; season with half a teaspoonful of salt and just the third of a saltspoonful of cayenne pepper. Crack the yolk of one egg in a bowl, squeeze in the juice of half a sound lemon, then gradually add a ladleful of sauce to the egg, continually stirring meanwhile; now pour it into the saucepan, briskly stirring while adding it, but under no circumstances allow it to boil again. Have eighteen small sound fresh mussels, wash them well in two different waters, drain, place then in a small saucepan, tightly cover with the lid, place on a moderate range. Cook for five minutes, or until they are completely opened; remove them from the fire, lay the pan on a table, then with a skimmer, take the mussels out, pick out the mussels, lay them on a dish, suppressing the shells. Strain the liquor of the mussels into the sauce on the range, mix thoroughly together.
Place the fillets in the oven to bake for five minutes. Remove them from the oven, dress on a hot serving dish, giving them a crown shape, one overlapping another; pour the gravy of the fillets also into the saucepan on the corner of the range, thoroughly mix together again, then add a tablespoonful of very good fresh butter, pour in half a cup of sweet cream, mix well again. Place in another saucepan twelve fine fresh picked shrimps and the prepared mussels; strain then the sauce through a fine sieve over mussels and shrimps, gently shuffle the pan, so as to mix all well together, and then pour it over the fillets of sole: decorate the dish with six heart-shaped croûtons (No. 133), and immediately send to the table.
=1431. Fillets of Shad à la C. Bliss.=--Procure a fine roe shad, thoroughly scale, then split it right down the back, carefully remove the roes, and also the bones, then cut it in half, lay one half aside with its roe for some other purpose. Cut out from the other half six equal fillets diagonally, one inch thick, suppress the skin of each fillet, nicely pare off the corners, and then place them on a large soup plate. Season with a teaspoonful of salt, half a teaspoonful of pepper, the third of a saltspoonful of grated nutmeg, squeeze in the juice of a medium-sized sound lemon, add one sprig of thyme, one branch of parsley, a bay-leaf, and three cloves. Gently mix the whole well together, without breaking the fillets, and then let marinate till further action.
Place the roe belonging to the half shad in a saucepan on the hot range, with a tablespoonful of very good butter, and half a wineglassful of white wine; let slowly cook for five minutes. Carefully remove the roe with a skimmer, place it on a dish, and then, with a knife, remove the skin from all around, place it back into the saucepan, and add another half a glass of white wine, gently mix with a fork, so as to thoroughly separate the eggs, and then let slowly simmer on the corner of the range. Place in another saucepan a tablespoonful of butter and one and a half tablespoonfuls of flour, mix well together on the hot range for five minutes, without browning; add to it now a cup of hot milk, briskly stir until it comes to a boil. Season with a teaspoonful of salt, and half a saltspoonful of cayenne pepper; cook for five minutes longer, then strain it through a sieve into the other saucepan, and mix the whole well together for two minutes, and leave it again on the corner of the range. Take the fillets from the marinade, gently lay them on a napkin, remove all the herbs that may adhere around them, fold the napkin over and gently dry them. Steep each fillet in beaten up egg, and then, gently turning them in fresh bread-crumbs, immediately plunge them into very hot fat to fry for four minutes, so that they all shall obtain a good golden color. Place six oval-shaped croûtons on a hot dish. Take up the fillets, place one on each croûton around the dish; pour the prepared sauce around, but not over them, and immediately send to the table.
=1432. Fillets of Shad à la Chas. C. Delmonico.=--Prepare six fillets of shad as for No. 1431, place them on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper, and lay aside until further action. Place the roe of half the shad in a saucepan on the fire with a tablespoonful of butter and a glass of white wine, and let simmer for five minutes, then with a skimmer remove the roe, place it on a dish, remove the skin from all around, and place it back in the pan. Season with a teaspoonful of salt and half a teaspoonful of pepper, and with a fork separate the eggs; add now eight finely chopped mushrooms, a teaspoonful of chopped parsley, and half a teaspoonful of finely chopped chives. Cook for five minutes longer, then pour it into a dish to cool. Heat in a frying-pan on the fire two tablespoonfuls of clarified butter; rapidly place the six fillets in the pan, and fry for a half a minute on each side, but no more. Remove them from the pan with a palette-knife or a cake turner, place on a dish and leave there until further action. Have six double sheets of unruled white paper, cut each in a half-breast shape, eight inches long by four and a half in width, open each half heart paper, which will then represent a full heart-shape form, grease each one well with clarified butter; lay them on a table, one beside another. Prepare twelve very thin slices of cooked ham, one inch square; place one slice over each half-heart paper, right in the centre, place on top of each slice of ham two tablespoonfuls of the preparation waiting for action, then lay a fillet over each garnishing, then again two tablespoonfuls of garnishing over each fillet, and another slice of ham over all. Gently fold the paper over each fillet, then fold each paper in small folds, one inch in width, beginning at the widest part of each paper, coming right down to the end, and then give a sharp twist, so as to firmly close them. When all finished, place them in a tin baking-pan, not in a black one; place in a moderate oven to bake for eight minutes. Remove from out the oven, dress them on a hot dish, one overlapping another, and with the points up, and immediately send to the table.
=1433. Fillets of Shad à la Whitelaw Reid=.--Place the six fillets of shad, prepared the same as in No. 1431, on a dish, season with a teaspoonful of salt and half a teaspoonful of pepper. Slice up in julienne shape half a medium-sized, sound peeled onion, and half a well-scraped carrot; place these in a saucepan, with half a teaspoonful of butter, a branch of parsley, a sprig of thyme, half a bay-leaf, four whole peppers, and two cloves; place the pan on the range, and let gently simmer for three minutes; then gently lay one shad roe in the centre of the pan, without breaking it; pour in a half glass of white wine, tightly cover the pan, and let slowly simmer for ten minutes. Remove the roe, place it on a hot dish to keep warm. Add to the carrot two gills of either mushroom liquor, or white broth (No. 99), and let simmer again for five minutes. If using mushroom liquor, season with one teaspoonful of salt; if broth, no salt will be required. Place in a saucepan one tablespoonful of butter with two tablespoonfuls of flour; mix well together for five minutes on the hot range, without browning; gradually add to the latter the stock of the other pan; sharply mix the whole together until it comes to a boil. Place the fillets in a buttered sautoire, with twelve freshly opened, medium-sized oysters--their liquor; tightly cover the pan, and slowly cook on the range for five minutes. Then remove the fillets with a palette knife; arrange three at each side of the roe, one overlapping another. Add twelve mushrooms to the oysters; heat up for one minute; then place at each end of the roe a cluster of both oysters and mushrooms, (six of each). Have the yolk of an egg in a bowl, squeeze into it the juice of half a medium-sized, sound lemon; add then also half a gill of sweet cream; beat well together, then gradually pour into the same bowl three tablespoonfuls of the sauce from the pan, continually stirring meanwhile; then add this to the sauce in the pan, mix the whole well together for one minute. Strain it through a fine sieve, right over the fish, covering all, and then send to the table.
=1434. Fillets of Shad à la Keppler and Schwarzman.=--Prepare six fillets of shad as for No. 1431. Season with a teaspoonful of salt and half a teaspoonful of pepper, and place them in a dish for further action.
Cut one ounce of raw, lean ham into very small dice-shaped pieces, place it in a saucepan with half a teaspoonful of butter on the range; let gently simmer for two minutes, but do not allow to get brown; then add to it one fine, sound, peeled, chopped shallot, four mushrooms, and two truffles cut into small dice-shaped pieces, pour in a glass of white wine, then place in the shad roe. Cover the saucepan tightly, and let simmer for five minutes. Gently remove the roe with a skimmer, lay it on a dish, and remove the skin from all around, replace it in the pan, prick it with a fork so as to separate the eggs. Season with a teaspoonful of salt and half a teaspoonful of pepper, and then cook for five minutes longer. Place in a small saucepan one tablespoonful of butter and two tablespoonfuls of flour, mix well together on the hot range for five minutes without browning, then add to it two gills of hot white broth (No. 99); stir well till coming to a boil, grate in just a little nutmeg, place the pan at the corner of the range, and let simmer for eight minutes. Have the yolk of an egg in a bowl with two tablespoonfuls of sweet cream; beat well together, and then, take two tablespoonfuls of the sauce from the pan and add it to the cream and yolk, thoroughly mix, then add it to the sauce in the saucepan, thoroughly mix the whole for one minute, while heating, but it should not be allowed to boil again. Strain it through a fine sieve into the pan with the garnish, mix all well together, and keep it in a warm place. Have a well-buttered sautoire, lay the six fillets one alongside another, pour over them two tablespoonfuls of white wine, place six mushroom buttons with the fillets, tightly cover the sautoire and let slowly cook on the range for five minutes, remove the pan from the fire. Have six heart-shaped croûtons ready (No. 133). Arrange one croûton on a hot dish, the pointed part toward the border of the dish, and then, with a palette knife, gently take up one fillet, place it on about half the length of the croûton overlapping, then another croûton, a fillet, and so on, giving them a crown shape; place one mushroom on top of each fillet, then gently pour the garnishing over all without disarranging them. Cut into half, lengthwise, a medium sized sound lemon, then cut one half into very thin slices, crosswise, then arrange them jointly all around the border of the dish with the rind outward; cut one sound truffle into very thin slices, and with a tube, one quarter of an inch in diameter, cut out as many round pieces as there are slices of lemon; place a piece on each lemon right in the centre on the edge where it was cut first. Cut out from the remaining slices of the truffle as many diamond-shaped pieces, as there are pieces of lemon; place a piece between each section of the lemon and serve.
All the dressing for decorating the dish should always be prepared before the fillets are dressed on the dish.
=1435. Fillet of Bass à la Chauncey M. Depew.=--Procure a fine, fresh, striped, small bass of about three pounds, scale, remove the entrails, and wash thoroughly. Cut the head off, and split it into half right down the back bone, remove all the bones. Cut out three even fillets from each half, suppress the skin, neatly pare them all around, giving them a heart-shaped form. Evenly season with a tablespoonful of salt, and half a teaspoonful of pepper, and place on a dish till further action.
Place in a sautoire one finely chopped sound shallot, with half a medium sized sound green pepper, cut into small dice-shaped pieces; place the pan on the hot range, adding a teaspoonful of butter; let slowly simmer for three minutes, without letting get brown. Add now the parings of the fillets, with eight whole mushrooms and one truffle, all chopped very fine, pour in half a glassful of white wine, let reduce to three-quarters. Season with half a teaspoonful of salt and a saltspoonful of pepper, and then leave it on the corner of the range.
Have a saucepan on the range with a tablespoonful of butter and two heaped tablespoonfuls of flour; mix thoroughly together, and let stand on the corner of the range for five minutes without browning; gradually add a cupful of hot milk, continually stirring while adding it, and let slowly simmer for twelve minutes. Add two tablespoonfuls of this sauce to the other preparation to thicken, thoroughly mixing together for two minutes. Take from off the fire, lay on a table.
Lightly butter a baking pan; lay the six fillets over it, seeing that they do not touch one another; then equally divide the preparation over each fillet--well spread; place on top of this a teaspoonful of the white sauce, which is waiting action on the range, gently spreading it with a small knife, so as to completely cover the first layer of each fillet. Arrange four very thin slices of truffles, cut with a tube half an inch in diameter, right in the centre of each fillet, lengthwise, one overlapping the other. Sprinkle a very little clarified butter over all, pour half a glassful of white wine at the bottom of the pan (not over the fillets), then place in a moderate oven for ten minutes. Remove from the oven, gently arrange them on a hot serving dish with a palette knife. Add to the remaining sauce on the fire, half a gill of sweet cream, let it come to a boil; strain it through a fine sieve into a hot bowl, then pour it all around the fillets, but not over them, and send to the table.
=1436. Fillet of Bluefish à la Vénitienne.=--Procure a fine, fresh, medium-sized bluefish, from two and a half to three pounds, thoroughly remove the entrails, cut the head off, split in half right down the backbone, remove the spine, cut each half into three equal pieces, triangular shape, neatly pare the edges. Place the fillets in a well-buttered baking-pan. Season with a tablespoonful of salt and a teaspoonful of pepper; pour a glassful of white wine over all, and let marinate until further action. Place in a saucepan the parings of the fish, as well as the back-bone; cut it into three pieces, suppressing the head; place the pan on the hot range, pour in a glass of white wine, and a quart of cold white broth (No. 99), let it come to a boil, and then immediately skim it; add now one sprig of thyme, a very small bay-leaf, one branch of parsley, one medium-sized, sound, sliced onion, and one small sliced carrot; then let slowly simmer for fifteen minutes.
Place in a small saucepan one tablespoonful of butter, and two of flour, thoroughly mix on the range for seven minutes, or until it obtains a good golden color. Strain the fish-broth into a bowl, then gradually add it to the roux (flour), continually stirring meanwhile; add to this half a gill of tomato sauce, let all cook for ten minutes, skim it once in a while. Add twelve sound whole mushrooms; leave on the corner of the range till further action. Now place the fillets in the hot oven to bake for ten minutes. Remove from out the oven, carefully dress them on a hot dish in star shape. Remove the mushrooms from the sauce with a skimmer, place them right in the centre of the fillets, pour the sauce over all, so as to completely cover the fillets, and serve.
=1437. Canapés à la Edw. Van Volkenberg.=--Have four ounces of lean cooked ham, thoroughly pound it in the mortar; add to it now one ounce of hard fresh butter, mix well together; add four fine, small Antwerp anchovies; the juice of a small sound lemon, or the juice of one lime, if at hand, and not quite the third of a saltspoonful of cayenne pepper; pound the whole well together again. Remove it from the mortar, place on a dish in the ice-box until further action.
Cut out from an American stale bread six round pieces four inches in diameter and an inch thick, place them on a tin baking-pan, sprinkle a very little clarified butter over each, and place in the hot oven for four minutes, or until they have obtained a good golden color. Remove from the oven, and cool for one minute. Have in a saucepan on the fire two tablespoonfuls of grated Parmesan cheese and a tablespoonful of grated Swiss cheese, with a tablespoonful of sweet cream, and continually stir until thoroughly dissolved. Remove it then from the fire, and let slightly cool off.
Take the preparation from the ice-box, and equally divide it over the croûtons, giving them a dome shape, and then equally divide also the cheese over the preparation. Place them in a baking-dish, and bake them in a very hot oven for three minutes. Take from out the oven, dress on a hot serving-dish with a folded napkin over it. Have six stoned olives, turn half a small anchovy around each olive, place one on top of each canapé upright, decorate the dish with a few parsley greens, and serve.
=1438. Canapés à la Frank A. Watson.=--Place in a mortar four ounces of the finest quality of Russian caviare, the juice of a fine sound lime, thoroughly mix for three minutes; add to it a finely peeled, sound, chopped shallot, and not quite the third of a saltspoonful of cayenne pepper, also half an ounce of fresh firm butter, four anchovies (small), and the yolk of one hard-boiled egg; sharply pound the whole well together until to a perfect paste, then remove it from the mortar, and leave on a dish in the ice-box till called for.
Cut out from an American stale bread six round croûtons four inches in diameter by one inch in thickness; lay them on tin baking-pan, sprinkle a very little clarified butter over each, and place in the hot oven for four minutes. Take them out, and let cool off for one minute. Remove the preparation from the ice-box, and evenly divide it over the six croûtons, giving a nice dome shape. Chop up very fine the white of the hard-boiled egg which is left over, lay it on a saucer, adding to it two tablespoonfuls of grated Parmesan cheese, mix well, and equally divide it over the six canapés. Arrange them on a baking-dish, place in a very hot oven for three minutes. Remove from out the oven, dress them on a hot serving-dish with a folded napkin over it; decorate the dish all around with a few parsley greens, and six quarters of lemon, arranged at equal distances, and then serve.
=1439. Striped Bass Boiled à la Lorenzo C. Delmonico.=--Procure a fine fresh bass of about four to five pounds, neatly scale it, remove the entrails, and wash it well. Have a fish-kettle with one carrot and one onion, finely sliced, placed at the bottom; add one sprig of thyme and one parsley root, one bay-leaf, six cloves, and twelve whole peppers, place the fish lifter over the ingredients, and then lay the bass in a straight position on the lifter; completely cover the bass with cold water, add four heaped tablespoonfuls of salt and half a glass of vinegar; place it on the range, and let slowly come to a boil, which ought to take about thirty minutes.
Have in a saucepan half a finely chopped-up shallot, with a good glassful of red wine; reduce on the range to just one-half, add to it one gill of Espagnole sauce (No. 151), let come to a boil, squeeze in the juice of half a sound lemon, and leave on the corner of the range till required. Peel eight small, sound potatoes, give them a nice egg-shape, wash them, place in cold water with a tablespoonful of salt, and boil for about twenty minutes; drain them, lay a napkin over to keep warm.
Have twelve freshly opened medium-sized oysters, place in a sautoire with their own liquor, let them come to a boil on the range, skim well, and add a tablespoonful of good butter, with twelve small mushrooms. Cut the tail part of a small cooked lobster into half an inch square pieces, add it to the oysters, let cook together for two minutes. Lift up the fish with the lifter, let drain over the kettle for one minute, then gently slide it on a hot dish with a folded napkin over it, place a cluster of four potatoes at each end of the fish. Have either six scallop or clam shells well cleaned. Place two oysters on each shell, then two mushrooms, and equally divide the lobster on the six shells.
Add to the sauce in the pan in which the oysters were cooked, one tablespoonful of demi-glace (No. 185), mix a little, and then evenly pour it over the six fillets. Arrange three shells at each side of the fish. Strain the other sauce into a sauce-bowl, and send to the table separate.
=1440. Cold Bass à la James Gordon Bennett.=--Procure a fine striped bass of about six pounds; scale, remove the entrails, and thoroughly wash it. Place at the bottom of a fish kettle one sliced carrot, one sliced onion, one parsley root, one bay-leaf, four cloves, and twelve whole peppers. Place the lifter over the vegetables, and then gently lay the bass straight on top of it. Completely cover the fish with cold water. Season with a handful of salt, adding a wineglassful of white wine, then let slowly heat on a moderate fire until it comes to a boil. Remove the kettle from the fire, and let it thoroughly cool off in its own broth. Remove the fish from the kettle, lay it on a cold dish, dampen a napkin in the broth, and completely cover the fish with it to prevent the bass getting dry; then place it in the ice-box until further action. Strain three quarts of the fish broth into a saucepan, add a medium-sized sound, sliced lemon, and let it reduce on the hot range to one-half, add one leaf of Peter Cooper’s clarified gelatine (if not at hand, use one ounce of the other gelatine), let thoroughly dissolve, stirring it meanwhile with a wooden spatula. Prepare in a bowl the white of two fresh eggs, including the shells; thoroughly mix together; add now a cupful of cracked ice. Remove the gelatine from the range, place it on a table; gradually add to the eggs a ladleful of the gelatine, continually stirring the eggs meanwhile; and then add this to the saucepan, stirring while adding it; place it on the corner of the range, let it slowly come to a boil, and then boil for two minutes. Remove it from the fire; strain it twice through either a wet flannel bag or a wet clean napkin into a vessel, and let cool off.
Wash well and boil two quarts of fine white hominy for thirty-five minutes; season with a tablespoonful of salt, pour it into a flat pan, and let thoroughly cool off.
Take the fish from the ice-box, remove the napkin, gently lay it over the prepared hominy. Cut with a knife a square piece of about three ounces of jelly; let it lightly dissolve in a pan on the corner of the range, stirring continually. Prepare a pint and a half of mayonnaise, as for No. 206; add the dissolved jelly to the mayonnaise, mixing it thoroughly, then with a wooden salad-spoon pour the mayonnaise right straight down the centre of the fish, beginning at the head right down to the tail, and continue so on until the fish is completely masked from head to tail; put it in a cool place to let the mayonnaise and jelly get firm.
Have six small cleaned timbales, one and a half inches in diameter by two inches deep; place at the bottom of each a thin, round slice of truffle, cut with a tube half an inch in diameter. Dissolve about two ounces of jelly, taking care that it is not very hot, pour a teaspoonful of the jelly at the bottom of each timbale. Have a bowl with ice-water in it, dip in each timbale without letting any water get into them; turn them gently, so as to have them completely coated inside with the jelly. Have six heaped tablespoonfuls of cooked macédoine (No. 1032) on a dish; season with a teaspoonful of salt, half a teaspoonful of white pepper, and a teaspoonful of good wine vinegar, mix all well together, then equally divide it into the six timbales, but do not pour the vinegar remaining on the plate; pour in the balance of the dissolved jelly evenly over the macédoine in each timbale, place them in the ice-box to cool.
With a keen knife cut the hominy from all around as near the fish as possible, so that it will have exactly the same shape; remove the hominy that was cut away. Pass the palette of a cake-turner at the head part, right under the hominy, gently raise it up, and with the left hand in the centre under the hominy lift it up, and carefully lay it on a cold dish. Unmold the six timbales by lightly dipping them in warm water, so as to have them easily detached; place them at equal distances around the dish. Cut out six triangular-shaped croûtons of jelly one inch thick, two inches in length by one and a half inches in width, place one between each timbale, and it will be ready to send to the table.
It would be advisable to prepare the above fish one day before the time of serving, and dress on the dish one hour before sending it to the table. If any of the fish remains it can be utilized for patties, cutlets, or croquettes.
=1441. Salt Mackerel à la Whitmore.=--Have two fine, medium-sized sound salt mackerel. Let them soak in plenty of cold water for at least eighteen hours, changing the water two or three times. Take out and thoroughly dry; remove the back bone of each. Arrange them on a well-oiled fish-broiler, split part upward, and then with a hair brush gently oil the surface. Place them on a very brisk fire for five minutes, on the split side, and two minutes on the skin side. Remove them from the broiler, dress on a hot dish, pour half a gill of drawn butter over, decorate the dish with one lemon cut in quarters and some parsley greens, and send to the table.
=1442. Salt Mackerel Boiled à la Cowing.=--Prepare two fine salt mackerel exactly the same as for the above (No. 1441). But instead of broiling them, place them in a saucepan, with plenty of cold water, on the hot range, and as soon as they come to a boil place the pan aside and let slowly cook for seven minutes longer. Remove them carefully with a skimmer, drain well, dress on a hot serving-dish, place a cluster of Hollandaise potatoes (No. 999) at each end of the dish, decorate the sides with six quarters of lemon, three at each side, and serve with half a gill of drawn butter in a sauce-bowl separately.
=1443. Fried White-Bait.=--Have one pound of fine fresh white-bait, thoroughly wash them in cold water; the water in which they are washed must be very cold, a piece of ice can even be added to it, so as to keep them firm; thoroughly drain, then inclose them in a dry towel and lightly shake them so as to thoroughly dry. Dip them in cold milk. Mix together two cups of cracker dust with one cupful of flour, roll the white-bait into this, and then fry them in very hot fat for one minute only. Remove, and thoroughly drain, sprinkle over a tablespoonful of salt equally divided. Dress on a hot dish with a folded napkin, and immediately send to the table.
White-bait should never be prepared in advance, except one minute before the time of serving, as they are very easily spoiled.
=1444. White-Bait à la W. Merrill.=--Prepare a pound of fine whitebait the same as the above (No. 1443); when fried, mix a tablespoonful of salt with a saltspoonful of cayenne pepper and equally sprinkle it over all; dress on a hot dish, decorate with six slices of broiled bacon (No. 754), and serve.
=1445. Oysters à la W. F. G. Shanks.=--Have three dozen fine, large, fresh box oysters opened into a bowl; thoroughly drain their liquor off, and then place them in a sautoire on the fire with half an ounce of good butter. Season with a saltspoonful of cayenne pepper, and then cook them as rapidly as you possibly can for ten minutes. Pour in two tablespoonfuls of good Madeira wine or sherry. Beat up in a bowl the yolks of three fresh raw eggs with half a pint of sweet cream, then add it to the oysters, and continually shuffle the sautoire until reaching boiling-point, then transfer them in a chafing-dish or hot soup tureen, sprinkle a tablespoonful of good Madeira wine or sherry over all, tightly cover, and send to the table.
=1446. Oysters Scalloped à la Baltimore.=--Have three dozen good-sized, fine freshly opened box oysters, put them in a bowl. Season with a saltspoonful of cayenne pepper, and entirely suppress their liquor, seeing that they are almost dry. Have six small silver scallop-shells, lightly butter the interior of each, then evenly spread a tablespoonful of fresh bread-crumbs in each shell, gently lay six oysters in each shell over the crumbs, and then sprinkle a tablespoonful of bread-crumbs on the oysters in each shell; place half a teaspoonful of good butter in the centre of each shell; place them in a very hot oven to bake for fully fifteen minutes, or until they have obtained a good golden color. Remove them from the oven. Dress the six shells on a hot serving-dish, with a folded napkin, and send to the table.
=1447. Soft Clams en Brochette à la A. P. Montant.=--Have twenty-four fine freshly opened soft clams, neatly clean them, then place them in a saucepan with their own liquor. Season with a teaspoonful of pepper only; place the pan on the fire and let them just come to a boil. Remove from the fire; let them cool for one minute.
Take six silver skewers; run a skewer through a clam right in the centre, then run the skewer through a small square piece of raw bacon, then another clam, a piece of bacon, and so on until you have four clams and four pieces of bacon alternately on each skewer. Then gently sprinkle them with fresh bread-crumbs, place them on the broiler, and broil for one and a half minutes on each side, remove from off the fire, dress the six skewers on a hot serving-dish, pour half a gill of maître d’hôtel (No. 145) over them; decorate the dish with six pieces of lemon cut in quarters and a few parsley-greens, and serve hot.
=1448. Terrapin à la Robert Bonner.=--Have two fine diamond-back terrapin prepared the same as in No. 60. Suppress the claws as well as the galls, then cut them into very small even pieces.
Have a well-cleaned chafing-dish, light the jets of the alcohol lamp, pour into the water pan sufficient boiling water to fill it up to half its height. Arrange the dish over the water pan, place in the dish half an ounce of very good fresh butter, and then put in the terrapin also. Season with a tablespoonful of salt and half a saltspoonful of cayenne pepper, moisten with a gill of very good Madeira wine (the older the better), tightly place the cover of the chafing-dish on, and then reduce the wine to one-half, which will take fifteen minutes, without disturbing it.
Beat up, in a bowl, the yolks of four fresh eggs with half a pint of sweet cream. Remove the cover from the chafing-dish, then pour in the beaten-up eggs and cream, gently shuffle the dish, so as to mix all well together, arrange the cover on again, and let gently simmer for twenty-five minutes longer, gently shuffling the dish containing the terrapin every five minutes. Extinguish the light of the lamp and send to the table.
=1449. Terrapin in Chafing-Dish à la Maryland.=--Prepare the terrapin exactly in the same manner as above, only substituting four hard-boiled egg yolks for the four fresh ones, and serving the same.
=1450. Terrapin à la McGovern.=--Prepare two fine diamond-back Cheasapeake Bay terrapin, same as in No. 60. Discard the claws, as also the galls; cut them into small equal pieces, then place the terrapin in the ready chafing-dish with one ounce of fresh butter, as in No. 1448. Season with a tablespoonful of salt and half a saltspoonful of cayenne pepper, tightly cover the plate, and let gently simmer for fifteen minutes. Remove the cover, pour in half a wineglassful of good Madeira wine, tightly cover, and let gently simmer for about fifteen minutes longer. Lift up the cover, then squeeze in the juice of a small, sound, juicy lemon, carefully suppressing all the seeds, adding one teaspoonful of fresh, finely chopped parsley, cover tightly again, gently shuffle the dish so as to mix all well together. Extinguish the light of the lamp, and send to the table, either in the chafing-dish or in a hot soup tureen.
=1451. Terrapin à la James Harris.=--Procure two fine Chesapeake Bay diamond-back terrapin, parboil and prepare them the same as for No. 60; then suppress the claws and galls; cut them into small equal pieces. Have the chafing-dishes ready lighted and the pan half filled with boiling water; arrange the dish over the pan, place the terrapin in the dish with one ounce of very good butter. Season with one tablespoonful of salt and a saltspoonful of cayenne pepper; then let gently simmer for twenty minutes; uncover, and pour in one wineglassful of good Madeira wine, put the cover on, and immediately send to the table with a decanter of sherry separately.
=1452. Oysters à la L. Pomeroy.=--Have two dozen of rather good-sized, fine, freshly opened oysters, suppress their liquor, then place them in a saucepan on the fire with half an ounce of very good butter; gently boil them for three minutes, then add half a wineglassful of good old Madeira wine, let the wine reduce one-half. Break into a bowl four fresh egg yolks, with half a pint of sweet cream, then with the wire whip thoroughly beat them up, and then add it to the oysters, continually and briskly stirring while adding it; let all cool for three minutes, briskly stirring meanwhile. Remove from off the fire, pour into a hot deep dish or tureen and send to the table.
VEGETABLES.
=1453. Banana Fritters à la Whittemore.=--Neatly peel six fine, sound, not too ripe yellow bananas, cut each one in halves, crosswise, place them on a dish. Have a well-prepared batter as for No. 1190; gently and carefully roll them in the batter one by one, so as to keep them in their original form. Place them in very hot fat, and fry for ten minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a hot dish with a folded napkin, and serve.
=1454. Banana fried à la John Claflin.=--Select six very firm, sound, red bananas; carefully peel them, cut each one into halves lengthwise, place them on a dish, one beside another, sprinkle two tablespoonfuls of flour over, gently and carefully roll them in the flour without disturbing their shapes.
Have two gills of sweet olive-oil in a sautoire on the hot range, and when very hot, with the medium of a flat spoon transfer the half bananas gently into the very hot oil, and fry them for five minutes on one side, then turn them over and fry for five minutes on the other side. Gently lift them up with a skimmer one by one, carefully dress them on a hot dish with a folded napkin, and send to the table.
=1455. Fried Bananas à la Juarez.=--Have six firm, sound, not too ripe bananas; neatly peel them, and proceed to fry them in exactly the same manner as above (No. 1454), but using the same quantity of clarified butter instead of sweet-oil.
=1456. How to Blanch Macaroni and Spaghetti.=--Have a pan on the fire with plenty of water, with two tablespoonfuls of salt; and thoroughly boiling, gently slide in three-quarters of a pound of fine Italian macaroni without breaking it. Should any stick out of the pan, gently press it down when the water boils again so as to have it as long as possible. Boil it for seventeen minutes. Remove from the fire, drain well, lightly refresh it in cold water, drain again, and then it will be ready for use whenever desired. Spaghetti is blanched the same way.
=1457. Macaroni à la Crême.=--Take the above quantity of blanched macaroni, place it in a sautoire on the fire, with three ounces of butter, tossing well until it has thoroughly absorbed the butter; then add five heaped tablespoonfuls of grated Swiss cheese, season with a tablespoonful of salt, a teaspoonful of white pepper, and the third of a saltspoonful of grated nutmeg, and pour in a gill of hot Béchamel sauce (No. 154). Toss all well together, while thoroughly heating for five minutes. No spoon or fork should be used for mixing, as it only needs tossing. Place it in a hot hollow dish or tureen, and send it to the table.
=1458. Timbale de Macaroni à la Napolitaine.=--Instead of preparing three-quarters of a pound of macaroni as in No. 954, prepare only half a pound. Have a nice round timbale about six to seven inches in diameter, lightly butter the interior. Cut one good-sized sound truffle with a tube one inch in diameter, cut also a small piece of cooked smoked beef tongue, of the red part, with the same tube, then cut both into very thin even slices. Place one slice of truffle at the bottom of the timbale right in the centre, then place four pieces of tongue at equal distances around the slice of truffle. Arrange macaroni all around each piece of tongue, beginning at the side of the truffle and ending at the other side. Have four pieces of truffle cut in diamond-shape; place one piece at each section of the macaroni, then arrange a large macaroni completely around the design, as close as possible, and continue the same until the mold is completely covered all around, and then lay in the ice-box until further action. Place the remaining macaroni in a saucepan with two ounces of good butter, tossing well while heating for five minutes, season with a tablespoonful of salt and a third of a saltspoonful of cayenne pepper, adding five heaped tablespoonfuls of grated Swiss cheese and a gill of tomato sauce; (No. 205) toss well again, to mix well together. Cut the remainder of the tongue and truffles into thin slices, and add them to the macaroni; gently toss again for two minutes; take from off the fire, and let cool off for fifteen minutes. Take the decorated mold from the ice-box, and then carefully fill it with the above preparation, being very careful not to disturb the design. Place the timbale into a large saucepan, fill the pan with water, up to half the height of the timbale, then place it in a moderate oven to cook for one hour and a half. Remove from out the oven, take the timbale out of the water. Have a hot serving-dish, then carefully turn the timbale over the dish, lift up the mold, pour half a gill of hot tomato sauce around the dish, and send to the table.
=1459. Timbale of Spaghetti à la Levantinese.=--Prepare half a pound of spaghetti exactly the same as for No. 1456. Have a piece of cooked smoked beef tongue, red part; cut off a very thin slice, two and a half inches in length by two in width, and with a pointed sharp knife cut out of it a shield, then cut a cross out right in the centre of the shield, one inch in length by one in width. Have the white of a cooked egg, cut out of it a thin slice, then cut into a cross, to fit the one cut out of the centre of the shield. Take a round timbale mold, from six to seven inches in diameter, place the shield at the bottom of the mold right in the centre, carefully lay the egg cross right in the centre of the shield, gently pressing it down. Have one cooked string bean about two inches long, cut it in half, then place one piece at each side of the shield, beginning at the end, going up to half the height of the shield. Split twelve cooked peas into halves, arrange six pieces alongside of each string bean, so as to represent olive branches, then arrange the spaghetti all around the mold, the same as for the macaroni, and proceed exactly the same with the rest, and send to the table.
=1460. Teltauer Rubchens à la H. A. Ceasar.=--Procure half a quart of fine, sound rubchens (turnips), scrape, pare, and wash them well. Have a saucepan on the fire, with plenty of cold water and a heaped tablespoonful of salt, add the rubchens, and as soon as it comes to a boil, drain the water out, add now to the rubchens a heaped tablespoonful of good butter, a teaspoonful of powdered sugar, and a teaspoonful of salt; pour in half a gill of white broth (No. 99) or consommé, tightly cover the pan, and let slowly cook for one hour, gently tossing them once in a while. Have in a saucepan on the range one tablespoonful of good butter and four tablespoonfuls of flour. Mix well together with the wooden spatula for five minutes without browning, then gradually add one pint of hot milk, continually mixing while adding it. Season with a teaspoonful of salt, a very little grated nutmeg, and let thoroughly cook for ten minutes. Remove it from the fire, strain it through a fine sieve into the pan with the rubchens, add then half a tablespoonful of good butter, briskly shuffle the pan while cooking for three minutes longer, so as to have them well mixed together; pour it into a hot vegetable dish, and serve.
=1461. Teltauer Rubchens à la Schlissinger.=--Prepare half a quart of rubchens in the same manner as in No. 1460, and after they have been cooked for one hour place them in a sautoire with one ounce of good butter, toss them gently until they obtain a light brown color, which will take about eight minutes; add then a teaspoonful of very finely chopped fresh parsley, gently toss them once more, transfer them into a hot vegetable dish, and send to the table.
=1462. Teltauer Rubchens à la Musser.=--Have half a quart of fine, sound rubchens (turnips) prepared as in No. 1460, and then proceed with the whole operation exactly the same, only substituting one pint of hot demi-glace sauce (No. 185) for the cream, serving the same.
BREAD.
=1463. How to prepare the Dough for French Bread.=--Sift on a table four pounds of the best flour procurable, transfer two pounds of it into a bowl of the capacity to hold ten quarts. Make a hollow space in the centre of the flour in the bowl, then put in it one ounce of compressed yeast, pour in one pint of lukewarm water, then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter; gradually incorporate the flour for five minutes, then sharply knead the whole for five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm place of about eighty degrees temperature, to let the sponge rise for two hours. During that length of time the sponge will double, after about one hour and a half (after being put away) then fall, and again rise double. Have in a vessel one pint of lukewarm water, or the same quantity of lukewarm milk, add one and a half ounces of salt, thoroughly dissolve for one minute, then pour it into the bowl with the sponge, and thoroughly knead the whole well together for five minutes. Now gradually add the two remaining pounds of flour, constantly kneading meanwhile. which ought to take about fifteen minutes, to have it smooth and consistent. Lift up the dough with the hands and sharply knock it against the bottom of the bowl for at least six or seven different times, so as to have it of a firm consistency; then cover the bowl with a napkin, place it in a warm place, the same temperature as before, to rise for two hours again; by this time the dough should be raised double. Remove the napkin and transfer the dough on a lightly floured table. Cut out a two-pound piece, and with the hands roll and press it into a ball shape for three minutes, then lay it aside. Cut out another of the same weight, roll and press it in the same way as the first. Cut the remaining dough into twelve equal pieces, and roll them also into ball shapes, and let rest for three minutes.
=1464. How to shape French Rolls and Fluttes.=--Have a square tin pan eighteen inches long; lay over it a duck cloth twice longer than the pan; flute the cloth up two inches high, and two inches apart from one another. Take a rolling-pin six inches long by half an inch thick, lay it crosswise over a small ball shape right in the centre, and with both hands press it down almost to the bottom, then slightly roll the pin, taking care to leave the third of an inch intact; remove the pin, then place the shape-like roll into a section of the fluted cloth in the pan, and then proceed with five more exactly the same. Now take one of the remaining small balls, and with the hands roll it out to the length of four inches, and then place it in the fluted cloth and proceed the same with the other five.
=1465. How to shape the French Loaf and Ring (or Couronne).=--Take one of the large ball-shaped pieces of dough, and with the hands roll it out evenly to eighteen inches long. Flute a section of the cloth in the pan three inches high by four inches wide, then gently lay the dough in it; cover all with a sheet of paper, and then place the pan in a warm place to rise. Evenly roll out the last ball-shaped dough with the hands, twenty-four inches long, then firmly join (or connect) both ends together, giving it a pretty round ring shape; place it then into a baking pan, lay a sheet of paper over, and put it in a warm place to rise.
=1466. How to bake the Rolls and Fluttes.=--Allow the rolls and fluttes to rise for three-quarters of an hour. Then transfer them into a baking-sheet, keeping them one inch apart one from another. Make three small diagonal incisions on top of the six fluttes; then place them in a hot oven to bake for thirty minutes. Remove from out the oven, lay aside, and serve when desired.
=1467. How to bake the French Loaf and Ring (Couronne).=--Take a board eighteen inches long by five inches wide and half an inch thick. Lightly flour it, and place it right alongside of the French-loaf-shaped one, and with the hands lift up the cloth on the opposite side, turning the loaf on the board, and then carefully turn the loaf from the board into a baking-sheet. Make three light incisions diagonally on top, and place it in the hot oven. Immediately make four light incisions, at equal distances on top of the ring-shaped one in the pan, and place it also in the upper section of the oven, and let both bake for one hour. Remove them from out the oven, and they will be ready to serve.
=1468. Tea Biscuits.=--Place in a vessel one and a half pounds of flour, half an ounce of fine salt, half an ounce of powdered sugar, and one ounce of baking powder. Mix all well with the hand for one minute, then transfer the whole into a sieve, over another vessel; press the ingredients through, remove the sieve; add one ounce of good butter, then with the hand mix all well for one minute; pour into it one pint of fresh milk, then knead the whole well together for five minutes. Transfer the dough on a lightly floured table, and with a rolling-pin roll out the dough to three-quarters of an inch thick. Cut out from it, with a round paste-cutter, two inches in diameter, thirty equal pieces, and lay them close together on a buttered baking-pan. Moisten their surface with fresh milk, place them in the hot oven to bake for twenty minutes. Remove from out the oven, lay aside, and serve when required.
=1469. Boston Brown Bread.=--Place in a wooden bowl six ounces of flour, six ounces of Indian meal, and six ounces of rye flour; mix well together; then add two ounces of butter and one teaspoonful of saleratus; mix thoroughly for two minutes; add now half a pint of molasses and one pint of sour milk; mix the whole well together for five minutes. Have a brown-bread mold sufficiently large to hold three quarts, butter the interior well, transfer the preparation into it. Then place the mold in a deep pan five inches high; fill the pan with warm water, place it in a moderate oven to steam for three hours and a half without disturbing it. Take from out the oven, lift up the mold from the pan, turn it onto a dish, remove the mold, and it will be ready to serve.
BEEF.
=1470. Salisbury Steaks.=--Procure two pounds of fine rump part of beef, pare off all the fat, then place it in a Salisbury chopping machine and chop it until very fine; remove from the machine, put it on a table, discard all the sinews, then season with a pinch of salt (a tablespoonful), half a pinch of pepper (a heaped teaspoonful), thoroughly knead all together, then make six balls of equal size.
Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll each steak in the sweet-oil, then place them on the broiler and broil for three minutes on each side; remove from the fire, dress them on a hot dish, decorate with a little water-cress, and serve.
If no Salisbury machine be on hand, chop the beef very fine on a wooden board.
=1471. Fillet of Beef to the Success of the World’s Fair of 1892.=--Procure a fine fillet of prime beef of about six pounds, neatly pare it, remove the sinews from the top; cut three truffles in oblong pieces, two ounces of uncooked lean ham, and two ounces of larding pork, all cut the same way; then with a larding-needle lard the fillet, with a row of ham crosswise on the surface; then one row of pork, and then one of truffles, and continue the same with the rest until down to the end of the fillet; place in a pan one sliced carrot, one sliced onion, one bay-leaf, and a few scraps of pork, lay the fillet over, sprinkle over all one tablespoonful of salt, pour over half a cupful of clarified butter; cover the fillet with a well-buttered paper, and then lay aside until further action.
Lightly butter the interior of a tin mold about two inches longer than the fillet, so as to make a solid pedestal for the fillet. Cut into oblong pieces two good-sized red carrots, two fine white, cooked turnips, seeing that they are all cut the same length; arrange a line of cooked green peas, by preference, all around the edges of the bottom of the mold, then arrange a piece of carrot over the peas, slightly inclined toward the right, then a piece of turnip inclined in the same way, and continue so all around the mold; place another line of peas parallel to the other, right over the carrots and turnips; arrange another line of carrots and turnips the same as the other, but this one inclined toward the left. Boil in a quart of white broth (No. 99) for twenty minutes half a pound of well-picked Italian rice; then carefully pour the rice right in the centre of the mold, avoiding disturbing the vegetables; place the mold in a baking-pan, with hot water in it up to half its height, place in a moderate oven for twenty minutes, remove from out the oven, and keep in a warm place until further action.
Place on a wooden board half a pound of flour, make a small hollow space in the centre, place in it four ounces of butter, gradually add one gill of cold water, gently kneading meanwhile until all well mixed together, sprinkle a very little flour over it, and let rest for a few minutes. Have four round molds, three inches in diameter by two and a half in depth, very lightly butter the inside of each. Roll out three-quarters of the dough to a quarter of an inch thick, then with it line the inside of the four molds, fill them with cracker dust, place them on a tin pan, and bake in the oven for ten minutes; remove from out the oven, let cool, throw out the cracker dust, then turn each mold upside down on a table, lift up the molds and let cool for awhile. Roll out the rest of the dough as thin as possible, then cut out leaves with a wheeled paste-cutter one inch and a half long; take the yolk of one egg and a tablespoonful of water, beat up in a bowl, then with a hair brush completely glaze the exterior all around of the four croustades: completely cover the croustades with the cut out leaves all around, commencing at the top, with the points upward, one overlapping another. Lightly glaze the leaves now with the beaten egg and water, and then place in the hot oven for three minutes, to let them get a good golden color; take from out the oven, lay aside until further action.
Now place the fillet in the oven to roast for thirty-five minutes, basting it occasionally with its own gravy. Remove it from the oven, have a large hot dish ready, carefully unmold the rice right in the centre of the dish, then gently arrange the fillet on top of the rice right in the centre; fill two croustades with hot mushroom garnishing (No. 230), and fill the other two with hot jardinière (No. 1033); place one mushroom croustade on each side of the fillet, and a jardinière at each end. Pour into the pan in which the fillet was cooked half a glassful of Madeira wine, place on the hot range and let come to a boil; add now to it a gill of white broth (No. 99), let boil for two minutes, then thicken with two tablespoonfuls of Espagnole sauce (No. 151), let come to a boil again, skim off all the fat, strain through a fine sieve into a sauce bowl, and send the fillet to the table with the sauce separate.
=1472. Filet Mignon à la Albert Pulitzer.=--Cut out from a piece of fillet of beef of about two pounds six small even fillets; neatly pare them all around, lay them on a dish until further action. Place in a saucepan one finely chopped sound shallot, with a teaspoonful of butter; let slowly simmer on the range for three minutes without browning; add to it six mushrooms, cut into small dice-shaped pieces, and two sound truffles, cut the same way; pour in one tablespoonful of Madeira wine, reduce until almost dry, then thicken with one tablespoonful of Espagnole sauce (No. 151). Cook for two minutes, take off the fire and let cool.
Thoroughly pound in a mortar two ounces of lean, raw veal, season with a heaped teaspoonful of salt and the third of a saltspoonful of cayenne pepper; mix well together, then add the whites of two raw eggs, mix thoroughly again. Gradually add a gill of sweet cream, continually stirring meanwhile; then press it through a fine sieve into a bowl, place it in the ice-box until called for. Mix a tablespoonful of salt with a teaspoonful of white pepper; equally season the six fillets all around. Have on the hot range, two tablespoonfuls of very hot clarified butter in a sautoire, then place the fillets into it, one beside another, and cook on one side only for two minutes. Remove then from the sautoire, place on a dish, the cooked side up. Equally divide the mushrooms, truffles, etc., over each fillet, and with a table-knife give a nice dome shape.
Take the preparation from the ice-box; completely cover the surface of the force on each fillet with this, and with the knife give them also a nice dome shape. Take six small mushrooms, cut off the stems, place one button on each fillet, right in the centre. Cut a good, sound truffle into six equal slices, then with a tube half an inch in diameter cut out from each slice six pieces--quarter-moon shape. Arrange six pieces around each mushroom at equal distances, so that they represent wind-mills. Carefully place each fillet in a buttered sautoire; place on the hot range to cook for one minute only. Then put them in a moderate oven for five minutes.
Remove them from out the oven; place on a hot serving-dish six round, fried, bread croûtons the size of the fillets, one inch thick. Dress one fillet on top of each croûton, pour two gills of hot Colbert sauce (No. 190) around the dish and send to the table.
LAMB.
=1473. Lamb Chops à la E. F. Shepard.=--Have six fine, nicely pared French lamb chops; place on a dish, mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish.
Take two ounces of raw, lean lamb; place it in the mortar. Season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper; thoroughly pound it, add the whites of two eggs, thoroughly mix together, then add very gradually one gill of sweet cream, continually mixing while adding it, pass it through a fine sieve into a bowl. Cut into small dice-shaped pieces, one ounce of cooked smoked beef tongue, and two mushrooms cut the same way; place these in a sautoire on the hot range, with a teaspoonful of Madeira wine, and reduce until almost dry, and then place in the bowl with the force, mix all well together, and lay it aside for further action.
Thoroughly heat two tablespoonfuls of clarified butter in a sautoire, place the six chops in it and cook for two minutes, but one side only; then dress on a dish, the cooked side up, and equally divide the force among the six chops on top, giving them a pretty dome shape. Cut six thin slices of cooked tongue from the reddest part, then with a tube one inch in diameter cut out from each slice a piece; then with a tube half an inch in diameter, cut out another piece, right from the centre of each. Cut out of a sound truffle six very thin slices, then with a tube half an inch in diameter, cut out six round pieces. Arrange in the centre of each chop a slice of tongue, place a slice of truffle right in the centre of the tongue. Arrange a ring of cooked green peas all around the tongue.
Carefully place them in a well-buttered sautoire and cook for one minute on the hot range; then place them in the oven for five minutes. Have a hot serving-dish with six heart-shaped croûtons (No. 133) placed in star-shape around the dish. Gently lay a chop on each croûton--handles out; adjust a paper ruffle on each and serve with the following sauce separate.
Have in a sautoire one sound, green pepper, cut up in small dice-shaped pieces, with half a teaspoonful of clarified butter; let slowly simmer for one minute, then add a gill of tomato sauce (No. 205), just one drop of Tabasco sauce, and half a gill of Espagnole sauce (No. 151). Cook all together for five minutes, then pour it into a hot sauce bowl and send to the table.
=1474. Filets d’Agneau en Papillotes à la H. McConnell.=--Have in a pan on the fire one tablespoonful of butter, with one medium sized, sound, shelled, chopped shallot; let gently cook for three minutes, without allowing it to get brown; then add six finely chopped mushrooms, one teaspoonful of freshly chopped parsley. Season with half a pinch of salt and a saltspoonful of pepper. Cook for five minutes, mixing all well together meanwhile; then add one tablespoonful of Espagnole sauce (No. 151), and boil for one minute longer. Remove it from the fire, and lay it aside until further action.
Cut out from a fine, tender leg of lamb six equal-sized nice fillets; neatly pare them, evenly season them with a tablespoonful of salt and a heaped teaspoonful of pepper. Fry them for one minute on each side in a pan on the hot range, with a very little butter; then place each fillet on a dish and let cool for at least one minute.
Cut out six equal pieces of paper in heart-shapes, oil them evenly, then arrange a very thin slice of lean, cooked ham on one side of each oiled paper, then place one teaspoonful of the above preparation over each slice of ham, then a fillet, another teaspoonful of the preparation, and lastly, one more thin slice of cooked ham. Cover with the second part of the paper, close by folding the edges firmly, one fold overlapping the other, and when all done, arrange them in a baking-pan, place them in a moderate oven to cook for five minutes. Remove from out the oven; neatly dress them on a hot serving-dish, and send to the table with a pint of hot financière garnish (No. 246) in a separate bowl.
=1475. Filets d’Agneau en Papillotes à la J. E. Hedrington.=--Prepare and proceed from beginning to end exactly the same as above, only substituting one pint of Italian sauce for the financière garnishing.
VEAL.
=1476. Sweetbreads à la Geo. Vanderbilt.=--Blanch six medium-sized fine heart sweetbreads as in No. 601, lard the surface of each; place in a sautoire one sliced carrot, one sliced onion, one sprig of thyme, one bay-leaf, six whole peppers, and a small piece of rind of pork; arrange the breads over, place on the hot range for three minutes; then add a gill of white broth (No. 99), let come to a boil, then cover them with a well-buttered paper, and place them in a moderate oven to cook for twenty-five minutes. While the breads are cooking prepare the garnishing as follows:
Have in a sautoire one tablespoonful of butter, one finely chopped shallot, and cook for one minute, without browning; add to it two finely chopped mushrooms, one chopped truffle, and a teaspoonful of chopped parsley, let slowly cook together for two minutes. Season with a saltspoonful of salt only, adding a tablespoonful of Madeira wine and a tablespoonful of the gravy in which the sweetbreads are cooking; then reduce for four minutes, and leave on the corner of the range. Prepare six croustades exactly the same as for No. 264. When ready, equally divide the garnishing among the six croustades. Remove the breads from out the oven, place one bread in each croustade, with the larded side up, and leave them at the oven door to keep warm; add to the pan in which the breads were cooked a gill of tomato sauce (No. 205); reduce on the fire for four minutes. Strain it through a fine sieve into a hot bowl, and then pour it over the six sweetbreads, equally divided. Have a hot dish with a folded napkin, gently dress the croustades, and immediately send to the table.
SOUPS AND STOCKS.
=1477. Restorative à la Mrs. James A. Garfield.=--Neatly peel three medium-sized, sound onions, then slice them nicely, and place them at the bottom of a saucepan large enough to hold half a gallon; lay over the onions a layer of fat bacon cut in slices a quarter of an inch thick. Slice three medium-sized, fine, sound carrots, and place them over the bacon, as a third layer. Over all this place a tablespoonful of salt, one sprig of thyme, six whole peppers, four cloves, one branch of parsley, and one sprig of sweet marjoram. Upon this lay two calves’ feet, finely chopped up, and one pound of lean beef, finely minced. Cover the pan and place it on the corner of the range, and let gently simmer undisturbed for fully an hour.
Then uncover the pan and pour in boiling water sufficient to cover the contents and no more; then put on the cover, and place the pan by the side of the fire to simmer for one hour longer. Then uncover, and strain the liquor through a clean napkin, without disturbing the other contents in the pan; carefully skim off the little fat that floats over with a clean piece of blotting paper or a skimmer, and just before serving add a wineglassful of good Madeira wine.
N. B.--After the broth has been poured off, the contents of the pan must not by any means be thrown away, for you will fill up the pan again with boiling water and add a few more sweet herbs, and letting it simmer gently for two hours, will produce a second edition of the Restorative, nearly, if not quite, as good as the first.
Would urgently recommend the above soup specially to persons suffering from weakness of the stomach.
=1478. Mirepoix.=--Slice up two medium-sized, sound, scraped carrots and one medium-sized, sound, peeled onion; place these in a saucepan on the fire; add a few scraps of larding pork, fry all together for three minutes; then add again one bay-leaf, three cloves, six whole peppers, a sprig of thyme, one branch of parsley, and one green leaf of celery. Cut up a ham bone, if at hand, if not, a slice of ham can be used in its place, and add it to the saucepan. Tightly cover, and let slowly cook for eight minutes. Remove the cover, add a gill of white broth (No. 99). Boil for two minutes longer. Transfer it into a stone jar, and use whenever required in other recipes.
POULTRY.
=1479. Spring Turkey, broiled à la Judge Brady.=--Procure a fine, medium-sized spring turkey from four to five pounds. Singe, draw, wash the inside and wipe well; split it right in half, down the back only, open it, crack the bones in the legs between the first and second joints; nicely flatten it. Season with a tablespoonful of salt and a teaspoonful of pepper, lightly oil it on both sides; place it in a double broiler, and broil on a moderate fire for fifteen minutes on the bone side, and five minutes only on the skin side. Dilute in a bowl one tablespoonful of English mustard with a teaspoonful of Worcestershire sauce and one tablespoonful of white vinegar; mix thoroughly together with a wooden spoon, adding half a saltspoonful of cayenne pepper, and lastly half a teaspoonful of good olive-oil; mix well again together. Remove the turkey from the fire, lay it on a dish, and then mask it all around with the above preparation; sprinkle a very little fresh bread-crumbs over all; place it again on the broiler and broil just for one minute longer on each side. Remove it, dress on a hot dish, pour half a gill of hot maître d’hôtel (No. 145) over and serve.
=1480. Chicken Fritot à la Villeroi.=--Procure two fine Philadelphia chickens weighing from two to two and a half pounds each. Singe, draw, wash, and wipe well. Cut off the two legs from each chicken, then carefully cut off the breast on both sides of each chicken, leaving the small fillets attached to the breast-bone; entirely cut away the breast-bone of each chicken, then cut both breasts in half, cross-wise. Make a light incision on the joint of each leg, take out the small bone from the first to the second joint, which will easily detach, cut off the feet. Nicely pare all; and place them on a dish. Place the carcases in a saucepan with all the small bones and parings, scald the feet in boiling water for three minutes; remove, pick off the skin, which can be easily done, and return them to the saucepan; lay the rest of the chickens on top of this, pour in two quarts of fresh water, place the pan on the range and let just come to a boil; then thoroughly skim. Season with one tablespoonful of salt. Now with a skimmer take up the breasts, legs, wings, and fillets; lay them on a dish to cool off. Add to the broth six whole peppers, two cloves, one bay-leaf, one sprig of thyme, very little nutmeg, one medium-sized, scraped carrot, cut into four pieces, and one small, sound onion; then let boil for twenty minutes without covering the pan. Place in a saucepan four heaped tablespoonfuls of good butter, and eight tablespoonfuls of flour; thoroughly mix together; place on the range, and cook very slowly for ten minutes, without browning, stirring once in a while. Strain the broth into a bowl, and then very gradually add to the flour, sharply and continually stirring meanwhile; let slowly boil on the corner of the range for twelve minutes. Have in a bowl the yolks of three eggs and the juice of one good, sound lemon; mix well together. Remove the sauce from the range, add to the eggs a ladleful of sauce, little by little, stirring briskly meanwhile.
Now add the eggs to the saucepan, place it on the range again, briskly stirring until it comes to a boil. Remove it from the fire, strain through a fine sieve into another saucepan.
Have a flat pan with fresh bread-crumbs at the bottom, dip one by one the pieces of chicken in the sauce, then lay them in the pan over the bread-crumbs, side by side; lightly sprinkle a little bread-crumbs over, and let cool off five minutes. Then steep each piece in beaten egg, then fresh bread-crumbs; fry them in hot fat for eight minutes, or until they have obtained a good golden color. Remove and thoroughly drain them. Have a hot serving-dish with a folded napkin; nicely dress the pieces over, decorate the dish all around with two sound lemons cut in quarters, and a little parsley greens. Add to the sauce in the pan a gill of sweet cream; heat up without boiling, pour it into a sauce bowl, and send all to the table.
=1481. Emincée of Chicken on Croustades à la Hugh J. Grant.=--Have two fine chickens of about two pounds each; singe, draw, wash, and wipe well; cut off the breasts of each chicken, then cut the breasts into very thin, square pieces. Season them with a teaspoonful of salt and half a teaspoonful of pepper, and lay on a dish until further action. Have in a saucepan on the hot range one tablespoonful of butter and two tablespoonfuls of flour; thoroughly mix for five minutes, without browning; gradually add a cupful of hot milk, continually stirring while adding it; season with half a teaspoonful of salt, the third of a saltspoonful of cayenne pepper and a very little grated nutmeg; let slowly cook for twelve minutes. Heat up in a sautoire one tablespoonful of clarified butter, then add the pieces of chicken; cook slowly for five minutes, tossing them well, and taking special care not to let them get brown; moisten with a tablespoonful of Madeira wine, let reduce for thirty seconds, then strain the other through a fine sieve into the chicken, mix well together, let slowly simmer on the corner of the range for five minutes. Place on a board or a marble table a quarter of a pound of sifted flour, make a hollow space in the centre; have in it three ounces of good butter; gradually pour in a gill of cold water, mixing well together meanwhile, until it is thoroughly incorporated; sprinkle a little flour over and let rest for five minutes. Have six tartlet molds, lightly butter them, roll out the paste to an eighth of an inch thick, then with a pastry cutter cut out six pieces, two inches in diameter larger than the tartlet molds. Arrange one piece into each mold, gently press it around with the fingers, fill up each mold with cracker-dust, and then place them in a moderate oven for ten minutes. Remove them from the oven, empty them of the cracker-dust, remove from the molds, and then fill them with the prepared chicken, equally divided, and giving them a pyramid shape. Have six thin slices of truffle, place one slice on top of each right in the centre, dress on a hot silver dish a folded napkin and send to the table.
The remaining legs can be used for broiling, stewing, or for soup purposes.
GAME.
=1482. Woodcocks en Croustades à la Harper Bros.=--Have six fine, fresh, fat woodcocks; pick well, remove the entrails, place the hearts and livers on a plate, then remove the skin from the neck and head of each, and with a keen knife pick out the eyes. Cut the heads and necks right close to the body, lay them on a plate. Cut out two very thin slices of truffle, then with a tube, the same size of the eyes, cut out twelve pieces; insert one piece in each eye of the heads, and lay them on a dish for further action. Now with a small, sharp knife make an incision right along the back. Begin boning from the neck right down toward the breast on both sides of each bird, carefully avoid making any holes in the skin, and when down to the second joint cut it, so as to easily remove the carcass of each, leaving the legs intact; cut away the claws of each bird. Season the inside with a teaspoonful of salt and half a teaspoonful of pepper, equally divided among the six birds, and then leave on a dish. Have in a sautoire on the fire one tablespoonful of butter, with half a finely chopped shallot; let cook for one minute without browning, then add four finely chopped mushrooms, one truffle, and hearts and livers all cut in the same way; let all cook together for three minutes, sharply stirring meanwhile; season with a teaspoonful of salt and half a teaspoonful of pepper, add to it a tablespoonful of Madeira wine, cook for one minute; add a teaspoonful of finely chopped parsley and two tablespoonfuls of fresh bread-crumbs; thoroughly mix together, then place it on the corner of the range. Lay the birds one alongside another with the skin side down; place a tablespoonful of the garnishing right in the centre of each bird. Arrange a head over the force of each bird, so that nothing but the head remains out. Fold up both sides of the bird so as to have them represent their natural forms. Have a lightly buttered sautoire, place each bird on its back in the sautoire, one alongside another, gently turning the birds upward, sprinkle over a very little clarified butter, then place in a very hot oven for five minutes. Prepare six croustades as for No. 264; equally divide the remainder of the force among the six croustades. Remove the birds from out the oven, neatly arrange a bird in each croustade. Dress them on a hot dish, leave at the oven door to keep warm. Add to the pan in which they were cooked half a wineglassful of Madeira wine; reduce it to one-half, then add half a gill of Espagnole sauce (No. 151) and half a gill of tomato sauce (No. 205); let boil for two minutes; skim off the fat, strain through a fine sieve into a bowl, equally divide it over the six birds, and send to the table.
N. B.--The croustades should always be prepared before the woodcocks are cooked.
=1483. Saddle of Venison à la Joel B. Erhardt.=--Prepare a saddle of venison exactly the same as in No. 878, but substituting the following garnishing for the two other sauces. Soak eighteen fine, sound, large, Italian raw marrons in fresh water for a night. Have on the fire a pan with plenty of hot water, and as soon as it comes to a boil, immediately plunge in the chestnuts, cover the pan, and let boil for one minute only. Remove the pan from off the fire, drain the chestnuts, then with a pointed knife gently peel them. Place in a saucepan on the hot range one quart of water with four ounces of sugar; let come to a boil, then add half a vanilla bean, as also the chestnuts, and slowly boil for twenty minutes. Remove them from the range, place the marrons in a bowl with half of their own liquor, then allow to cool off. Place the balance of the liquor on the fire, add to it two tablespoonfuls of currant jelly, and continually stir until the jelly is thoroughly dissolved; then thicken with half a gill of Espagnole sauce (No. 151), and let slowly cook on the corner of the range. Prepare a pâté-à-chou, exactly the same as in No. 1240. Slide a tube down in the pastry bag (No. 1079) one inch in diameter, and put the paste in the bag. Have a lightly buttered pan ready, then carefully press the paste down into it, making twelve equal button-shape forms one inch and a half in diameter. Place them in a moderate oven to bake for eight minutes. Remove from out the oven, let slightly cool off. Cut a piece off from the top of each, one inch in diameter, then fill the inside of each with chutney. Place on top of each a marron. Dress the saddle on a hot serving-dish, decorate the dish all around with the twelve choux. Strain the sauce into a sauce-bowl, and serve separate. The remaining pâté-à-chou can be used for any other purpose desired, as also the six marrons.
=1484. Venison Chops à la Tyrolienne.=--Prepare six fine venison chops as in No. 885; season them with a heaped teaspoonful of salt and half a teaspoonful of pepper only, and lay them aside until further action.
Tyrolienne Garnishing.--Have in a saucepan on the hot range one tablespoonful of good butter, adding five medium-sized, sound, peeled, and cored apples, cut into thin slices, and four tablespoonfuls of sugar; cover the pan, and let cook for twenty-five minutes, stirring with a wooden spoon at the bottom once in a while to prevent burning. Have on the range in another pan four tablespoonfuls of currant jelly, with two wineglassfuls of port wine; mix all well together until the jelly is thoroughly dissolved; then let slowly boil on the corner of the range for three minutes. Remove the apples from the range, press them through a fine sieve into a bowl. Now broil the chops for four minutes on each side. Place the apple-sauce right in the centre of a hot serving-dish, giving a pyramid shape, then dress the chops around it, one overlapping another. Pour the currant-jelly sauce around the chops, but not over them; adjust a paper ruffle on each chop and send to the table.
=1485. Saddle of Venison à la Talleyrand.=--Procure and prepare a fine saddle of venison, exactly the same as in No. 878; suppress the currant-jelly sauce, and serve with the following garnishing:
Talleyrand Garnishing.--Cut three fine, sound apples into halves, peel each half, giving them all a nice dome shape; remove the cores, place them on a buttered pan, sprinkle a little clarified butter over, then place in the oven to bake for ten minutes; remove them, dredge a little pulverized sugar over, place them back in the oven to glaze for one minute; remove, and lay in a warm place. Have in a saucepan on the range two glassfuls of port wine with a tablespoonful of currant jelly; lightly stir until it is thoroughly dissolved; add one clove, the zest of half a sound lemon, and the third of a saltspoonful of cayenne pepper; let boil for four minutes, add to it now a gill of Espagnole sauce (No. 151), let boil for three minutes longer; strain it through a sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the six pieces of apple around the saddle, and send to the table with the sauce separate.
=1486. Reed-birds à la Joseph Pulitzer.=--Have twelve fine, fat, fresh reed-birds, remove the entrails, and the eyes from the head, neatly wipe them, stick the bill of each bird into the breast, cut off the legs, then place them in a roasting-pan; season with a tablespoonful of salt, sprinkle over a very little clarified butter, place them in a very hot oven to roast for two minutes only; remove from the oven and slightly cool off. Peel and boil five medium-sized sound potatoes in salted water; when cooked drain the water completely, leaving the potatoes in the same pan; thoroughly mash them with a potato-masher, add two ounces of good butter, half a teaspoonful of white pepper; pour in half a cupful of hot milk, and with a wooden spoon thoroughly mix together; add now the yolks of two eggs, sharply mixing again; place it on the hot range, thoroughly mix while heating for three minutes; then press it through a fine sieve into a flat pan and let cool for five minutes. Take the twelve reed-birds, completely mask each bird with the above preparation, roll them nicely, giving each bird a barrel shape, three inches long by one and a half in diameter; dip them in beaten egg, roll in fresh bread-crumbs, taking care not to spoil their shape; then fry them in very hot fat for five minutes; remove from the fat, thoroughly drain on a towel; dress them on a hot serving-dish with a folded napkin, and send to the table with a gill of hot Madeira sauce (No. 185) separate.
=1487. Reed-birds à la Barsotti.=--Have twelve reed-birds, prepare them exactly the same as above. But instead of masking them with potato preparation, select twelve medium-sized, sound, even, raw potatoes; wash well and dry; cut off a cover, oval-shape, lengthwise, in the centre of each potato, then with a vegetable-scoop scoop out the interior of each sufficiently large for a reed-bird; season the inside of each potato with a teaspoonful of salt equally divided; let stand for one minute, then turn them upside down to let the water run out which the salt has drawn. Put one reed-bird in each potato with its breast upward; cut two slices of bacon, then cut each slice into six equal, square pieces; place one piece over the breast of each bird, put the cover on top, lay them in a roasting-pan, place in a moderate oven to roast for twenty-five minutes; remove them from the oven, dress on a hot serving-dish with a folded napkin, and send to the table with half a gill of maître d’hôtel (No. 145) separate.
=1488. Hot Game Pie à la Henry Watson.=--Have twelve fine, fat, fresh reed-birds. Have a saucepan on the fire with one ounce of lean salt pork, cut in dice-shaped pieces; add the twelve birds. Season with one tablespoonful of salt and a heaped teaspoonful of pepper, then let them cook for five minutes; now add two tablespoonfuls of flour; mix well together, and let cook slowly until the flour has obtained a brown color, then add half a glassful of good Madeira wine and half a pint of white broth (No. 99). Mix well together again, and let cook for five minutes longer.
Have a dough prepared as in No. 1078. Butter well a tureen pie-plate, line the inside with half of the dough, a quarter of an inch thick, then transfer the reed-birds and all the rest into the lined plate, nicely arranging the birds; add twelve whole, fine, sound mushrooms, and then with the balance of the dough make a cover, and with it cover the birds and all. Beat up the yolk of one egg with a tablespoonful of water, and then with a hair brush gently glaze the surface of the cover with it. Place in the hot oven, and let cook for twenty minutes. Remove from out the oven; place the tureen on another dish, and immediately send to the table.
Robins, snipe, wild pigeons, or any other birds may be substituted for the reed-birds.
SAUCES.
=1489. Sauce, Finoise.=--Have in a saucepan on the range one tablespoonful of butter, one green pepper, and one sound onion, chopped very fine; let slowly simmer for three minutes without browning, then add a heaped teaspoonful of flour, continually mix while cooking for three minutes; then add six fine, sound, red, peeled tomatoes, cut into quarters, also a gill of white broth (No. 99), mix well together with a wooden spoon. Season with a tablespoonful of salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Press it through a fine sieve into a bowl, so that nothing is left in the sieve but the seeds, and then it will be ready for general use.
DESSERTS.
=1490. Chocolate Biscuits à la Marie Delmonico.=--Place in a vessel six ounces of powdered sugar, grate in the rind of a medium-sized, sound, juicy lemon, adding three ounces of vanilla chocolate and the yolks of six eggs (pouring the whites in a copper basin for further action), and with the spatula thoroughly mix the ingredients in the vessel for ten minutes. Beat up the whites to a stiff froth with the wire whip, and then immediately add them to the other ingredients; gently mix the whole together for five minutes. Add now ten ounces of well-sifted flour; carefully incorporate it with the rest for four minutes. Butter well, and sprinkle with powdered sugar, six biscuit-molds five inches long by three inches wide and two inches high. Equally divide the preparation into the six molds; lightly dredge the surface of each with the powdered sugar, arrange them carefully in a pastry baking-pan; place in a moderate oven to bake for forty-five minutes. Remove them from out the oven, let cool for one hour. Run a thin knife all around the sides of each mold, so as to easily detach them, gently remove the biscuits from the molds; dress on a dessert-dish, and serve.
=1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.=--Beat up in a copper basin to a stiff froth the whites of five fresh eggs; remove the whip, and then, with the aid of a skimmer, mix in one pound of powdered sugar, two ounces of melted cocoa, and a saltspoonful of ground cinnamon; thoroughly mix for three minutes.
Slide down a tube (No. 2) into the pastry bag (No. 1079), and pour the preparation into the bag. Butter and flour a pastry baking-pan. Carefully press down the contents of the bag into the pan, giving the shapes of small letters, such as, for instance, T, F, S, o, f, O, S, R, o, f, B, or any other desired letters, and then let rest for one hour.
Place in a very slow oven to bake for thirty minutes. Remove from out the oven and let cool for one hour. Arrange the biscuits in a glass jar, and serve when needed.
=1492. Chocolate Italian Méringues.=--Pour into a copper basin the whites of four fresh eggs, adding one pound of extra fine sugar, and with the wire whip thoroughly mix for three minutes, then place the basin on the fire, and sharply beat with the whip for ten minutes; remove it from the fire, lay it on a table, and continually beat it until nearly cooled off; take up the whip, and then, with a spoon, mix in gently three ounces of melted cocoa and one teaspoonful of vanilla essence.
Slide down a tube (No. 2) into the pastry bag (No. 1079); pour the preparation into the bag. Have ready a well buttered and floured pastry baking-pan. Carefully press down the preparation into it, giving small pear shapes one inch long. Place the pan in a very slow oven to bake for twenty-five minutes. Remove from out the oven and let cool for one hour. Lay them in a tin box, and serve when desired.
=1493. Chocolate Gauffres à la Oswald Ottendorfer.=--Put into a vessel half a pound of powdered sugar, half a pound of flour, three whole, raw, fresh-cracked eggs, and a gill of sweet cream. Mix the whole well together with the spatula for three minutes. Cut up very fine one and a half ounces of chocolate; put it on a plate with half an ounce of butter, then put the plate into the hot oven for four minutes, so as to have both chocolate and butter thoroughly melted. Remove from out the oven, stir well with a spoon, and then add it to the preparation in the vessel, and thoroughly mix again for three minutes.
Have two or three pastry baking-pans well buttered, then with a tablespoon take up a tablespoonful of the preparation, and gently pour it on one end of the pan; take up another tablespoonful and pour it four inches apart from the first; proceed with the same operation until the pan is filled, always keeping the same distance; then repeat the same with the other two pans. The paste will bring you out from twenty-two to twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for five minutes; then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick place it on top at the end of a cake; then with the fingers lift up the cake and quickly roll it around the pin; pull out the pin from the gauffre, and then proceed the same with the rest; when this is done, put another pan in the oven, bake, proceed with the same operation as for the first. When all done, lightly sprinkle them with ground cinnamon. The gauffres can now be filled, and served with any kind of ice-cream; whipped cream à la vanille, or any kind of jelly.
=1494. Marsapain au Chocolat à la Ticinese.=--Peel and pound half a pound of sweet almonds with four ounces of powdered sugar, adding, little by little, the whites of two eggs; briskly pound for fifteen minutes, then transfer it to a vessel; add to it half a pound of powdered sugar and two ounces of melted cocoa; thoroughly mix with a spatula for five minutes. Now lay the paste on a table sprinkled with powdered sugar, then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch; then let rest. Make a glacé royale as follows: beat up in a small bowl the white of one egg, adding six ounces of extra fine sugar; sharply beat the white well together with the spatula, and while beating squeeze in three drops of lemon juice, constantly beating for fifteen minutes from the beginning, and then with a knife carefully and equally spread it over the paste on the table.
Have ready a pastry baking-pan slightly buttered. Carefully cut the paste into forty equal lozenge-shape pieces, gently lay them in the pan, place in a moderate oven to bake for twenty minutes. Remove from out the oven, lay on a table and let cool off for one hour. Transfer them into a tin box or jar, and serve when needed.
=1495. Chocolate Kisses à la Adelina Patti.=--Beat up in a basin to a stiff froth the whites of five fresh eggs; take up the whip, and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate, which should take three minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of two boards two feet long by one wide; arrange on top of each a sheet of brown paper of the same size, then carefully press the preparation over the paper, in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high, making sixty on each board. Evenly sprinkle them with two ounces of grated chocolate. Place one board in a moderate oven to bake for twenty minutes. Move the board to the oven door; have three tablespoonfuls of currant jelly on a plate; then take up one cake with the left hand, and with a teaspoon place in the hollow space a very little of the currant jelly; take up another, and immediately join it to the first evenly; continue the same operation with the rest. Lay them on a dish to cool for one hour. Repeat the same with the other board, and when all done place them in a jar or tin box, and serve when required, always keeping in a dry place.
=1496. Pignolates au Chocolat à la Barnum.=--Peel and pound six ounces of sweet almonds, as in No. 1207, with one pound of powdered sugar for ten minutes; then add the whites of three eggs, pound again for ten minutes; then transfer the paste into a vessel, and, adding to it three ounces of melted cocoa, thoroughly mix the whole with the spatula for three minutes; then lay the paste on a table. Chop up very fine three ounces of peeled and dried sweet almonds, as in No. 1207; place them on a plate, and then with a knife cut the paste into small equal pieces, half an inch long by half an inch high; take one piece up, gently and lightly roll it in the chopped almonds, then with the hands give it an artistic bird shape; lay it on a baking-pan in which you previously place a sheet of paper; proceed with the others, giving them any desired artistic animal shapes that Mr. Barnum will exhibit in his next show, keeping them a quarter of an inch apart from one another. When all finished and placed in the pan, put them in a very slow oven to bake for thirty minutes. Remove from out the oven, let cool off for one hour. Detach them gently from the paper, then place them in a tin box or jar, and serve whenever desired.
=1497. Cakes au Chocolat à la Carter.=--Place in a basin half a pound of powdered sugar; crack in seven whole, raw, fresh eggs, adding a teaspoonful of vanilla essence; thoroughly beat with a wire whip for two minutes, then place the basin on the hot range, and continually beat for ten minutes; take the basin from off the range, lay it on a table, beating without ceasing for ten minutes longer; take up the whip, and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) into the pastry-bag (No. 1079); pour the preparation into it. Have ready two well buttered and floured pastry baking-pans, then press the paste down into small round forms half an inch in diameter, and the third of an inch apart from one another; when all in the pans, sprinkle evenly over them three ounces of powdered macaroons; place in a moderate oven to bake for fifteen minutes. Take from out the oven, lay them on a table, and let cool off for one hour. Place them in a glass jar or tin box, and serve when required.
=1498. Cakes Frangipani au Chocolat à la Regina Margherita.=--Peel and pound half a pound of sweet almonds in a mortar, with four ounces of powdered sugar, for ten minutes; then add three fresh-cracked eggs, one by one, at two minutes’ interval from one another, constantly pounding for ten minutes more; now transfer the paste into a vessel, add to it four ounces of powdered sugar and half a pound of well-washed butter; sharply mix with the spatula for five minutes; then pour in half a gill of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted cocoa. Mix the whole well together for three minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079), put the paste into it. Have two baking-pans ready, with a sheet of brown paper laid over each; then press down the paste in small forms, giving oval shapes one inch long, keeping half an inch apart from one another. When all in the pans, place them in a moderate oven to bake for twenty minutes. Take them from out the oven, let cool off for thirty minutes. Moisten part of a table, the size of the two pans containing the cakes; lift the paper up from each pan, lay them over the wet space of the table, and let rest for two minutes. Detach the cakes from the papers, place them in a jar, and serve when desired.
=1499. Cakes au Chocolat à la Czarina.=--Take one pound of puff paste as in No. 1076, lay it over a lightly floured table, roll it out with a rolling-pin to the thickness of a quarter of an inch; then with a paste-cutter two inches in diameter cut out twenty-four pieces. Lay them in a pastry baking pan, and with a hair brush gently moisten their surfaces with beaten egg. Stamp each piece right in the centre on the surface with a small paste-cutter one inch in diameter; then place them in a brisk oven to bake for fifteen minutes; remove from out the oven, lay the pan on a table, and let cool off for thirty minutes. Now gently press down a small pointed knife in the incision of each cake, turning it all around and lifting up the covers, keeping them (the covers) for further action, and then fill each cake with the following cream:
Place in a saucepan five egg-yolks, six ounces of powdered sugar, half an ounce of flour, a teaspoonful of vanilla essence, and two ounces of finely chopped cocoa; range the pan on the fire, briskly stir with the spatula for two minutes, then pour in half a pint of boiling milk; continue to stir until it comes to a boil, then remove it from the fire, pour it into a bowl, and let cool for thirty minutes. Then with a teaspoon fill the hollow cakes with the prepared cream. Arrange the cover on each, and glaze them with the following glaze:
Pour into a saucepan a gill of cold water, and with the spatula mix in twelve ounces of extra fine sugar for three minutes. Place the saucepan on the hot range, continually stirring until lukewarm; then add two ounces of melted cocoa, mix well together for three minutes; remove it from off the fire, lay the pan on a table, then take one cake up with the left hand, and, with a table knife in the right hand, take up some of the preparation from the pan, and gently spread it all over the cover, as well as all around the cake, and lay it on a pastry wire grate; proceed the same with the rest. When all laid on the grate, have in a small bowl the white of half an egg and five ounces of extra fine sugar, then thoroughly beat with the spatula for fifteen minutes.
Make a paper cornet, cut off the point of it, put the glaze into the cornet, close the top with the hand, then gently and carefully press down the preparation over each cake, giving them all a star shape. Let them dry for two hours. Nicely dress them on a fruit stand and send to the table.
=1500. Madeleine au Chocolat à la Mme. Renault.=--Place in a saucepan half a pound of powdered sugar. Crack in six whole, fresh eggs, two yolks, and a tablespoonful of very good Renault brandy; then with the pastry-whip mix the whole well together for three minutes; place the pan on the fire, briskly stir for five minutes, but do not allow to boil. Take the pan from off the fire, and continually stir for two minutes longer; remove the whip, and then with a skimmer gently mix in half a pound of well-sifted flour, six ounces of melted butter, and two ounces of melted cocoa; the time to mix in the ingredients ought not to take longer than five minutes.
Have twenty-four channeled tartlet-molds three inches in diameter on the upper part, one inch high, and one and a half inches at the bottom. Butter well the interior of each, then lay them on a pastry baking-pan, and with the aid of a spoon equally divide the preparation into the twenty-four molds. Then place them in a moderate oven to bake for twenty-five minutes. Remove from out the oven, place the pan on a table, and let cool off for one hour. Take the cakes out of the molds and serve, or put them away in a box or jar, as they will keep in perfect condition for several days.
=1501. Chocolate Macaroons à la Aimée Delmonico.=--Neatly peel and pound half a pound of sweet almonds as in No. 1207; then transfer the paste into a vessel, add to it one pound of powdered sugar and the whites of two fresh eggs; thoroughly mix with the wooden spatula for five minutes, then add four ounces of melted cocoa; mix well again for two minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079); place all the preparation in the bag. Have ready a pastry baking-pan; lay over it a sheet of brown paper so as to entirely cover the bottom; then gently press down the preparation over the paper in bits the shape of twenty-five-cent pieces, taking special care to have them all of equal size, and keeping them half an inch apart from one another, and when all in the pan gently lay a wet napkin over the macaroons for one second, to give them a perfect shape; remove the napkin and place in a slow oven to bake for twenty minutes. Take from out the oven, lay the pan on a table, and let cool off for one hour.
Wet part of a table the size of the paper containing the macaroons, then with both hands carefully lift up the paper from the pan, lay it over the moistened space of the table; allow them to rest for two minutes. Then detach them with the fingers, from the paper, place them in a tin box or glass jar, and serve when desired.
If the paste is equally divided it should give about eighty macaroons. Should the pan not be sufficiently large to bake them all at a time, they can be baked at two or three different times.
Beat up to a stiff froth, in a copper basin, the whites of four fresh eggs; remove the whip, and then with a skimmer gradually and gently mix in eight ounces of powdered sugar for three minutes.
Slide down a tube (No. 3) into the pastry bag (No. 1079); put the preparation into the bag, and lay it aside for a second. Have a very cold dessert-dish ready, and then after two hours have expired take up the mold from the pail, dip it into lukewarm water for half a second; neatly wipe it all around, remove the cover, and turn the ice-cream on the cold dish. Rapidly decorate the top and all around with the preparation in the bag, and lightly dredge powdered sugar over it. (The operation, after the ice-cream has been unmolded, should be done as rapidly as possible.) Lay the dish on a board, then place it in a very hot oven to let the méringe get a light brown color, which ought not to take more than five seconds. Remove from out the oven, suppress the board, and immediately send to the table.
=1502. Chocolate Macaroons à la Geo. Hamling.=--Peel and pound four ounces of sweet almonds as for No. 1207, transfer the paste to a bowl, add half a pound of sugar (powdered), mix well with the spatula for two minutes, then add two ounces of melted cocoa and a teaspoonful of vanilla essence and mix well for two minutes longer. Beat up to a stiff froth in a basin the whites of four fresh eggs, and then add it to the preparation. Gently mix the whole well together for two minutes.
Slide down a tube, (No. 3) into the pastry-bag (No. 1079), pour the preparation into the bag, and lay it aside until further action. Have a clean baking-pan ready, arrange over it eighty small, round paper cases one inch in diameter and one inch high, and then equally fill them with the preparation in the bag. Chop up very fine two ounces of well peeled and dried almonds as for No. 1207. Equally spread them over the eighty cases, then place the pan in a slow oven to bake for twenty-five minutes. Take from out the oven and let cool off for thirty minutes. Place them in a glass jar and serve whenever required.
=1503. Macaroons à la J. C. Delmonico.=--Peel and pound in a mortar a quarter of a pound of sweet almonds the same as for No. 1207, then transfer it to a vessel; add twelve ounces of powdered sugar, the white of one egg, and a teaspoonful of orange-flower water; then with the spatula mix well together for five minutes. Slide down a tube (No. 2) into the pastry bag (No. 1079), pour the preparation into it. Have two pastry baking-pans ready, with a sheet of brown paper laid over each pan; then carefully press the preparation down, making small forms half an inch long by a quarter of an inch wide, keeping them half an inch distant from one another; when done and all laid in the pans, stand them in a dry place for twenty-four hours. Return the pans to a table, and then with a sharp pointed knife carefully make a light incision lengthwise--on top of each--right in the centre, being very careful to cut the crust only. Place the pans in a very slow oven to bake for twenty minutes. Remove from out the oven, lay them on a table, and cool for one hour.
Sufficiently moisten a part of a table to lay the two papers on with the cakes, one beside another, then lift each paper from the pan and lay them over the wet table, and let rest for two minutes. Now detach the macaroons from the papers, place them in a tin box or glass jar, and serve whenever desired.
=1504. Macaroon Soufflée à la Mrs. Judge Martine.=--Have ready half a pound of sound, freshly cracked walnuts, carefully peel them with a thin knife, then slice them very fine, place in a vessel, with four ounces of powdered sugar and the white of one fresh egg, mix well together with the spatula for three minutes. Transfer the whole to a pastry baking-pan, equally spread it over with a knife, one inch thick, place it in a slow oven to dry for fifteen minutes. Take from out the oven, lay the pan on a table, and let cool off for twenty-five minutes. Then lift up the paste and return it into the vessel, add to it twelve ounces of powdered sugar and the whites of two fresh eggs. Beat the whole well together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag (No. 1079). Have two pastry baking-pans, with a sheet of paper laid over each; then gently press the preparation down over each paper, giving round forms the shape of twenty-five-cent pieces. When finished, range the pans in a moderate oven to bake for twenty minutes. Remove from the oven, lay them on a table, and let cool for thirty minutes; wet part of a table the size of the two papers, lay the papers over it, one beside another, let rest for two minutes. Lift the macaroons up, place them in a tin box, and serve when desired.
=1505. Cakes à la Mme. Carnot.=--Crack into a basin six whole, fresh, raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire whip for two minutes. Then place the basin on the hot range, and sharply beat for ten minutes; remove from the range, lay it on a table, and continually beat it for five minutes more; take up the whip, then with a skimmer mix in half a pound of well-sifted flour, six ounces of peeled and lightly toasted sweet almonds, two ounces of pistache (also lightly toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for five minutes; now mix in two and half ounces of melted cocoa for two minutes. Lightly butter a pastry baking-pan. Transfer the paste on a part of a slightly floured table, separate it into three equal parts, then with the hands roll out each piece to eight inches long by two inches thick; place them in the pan, moisten their surfaces with a beaten egg, then place them in a brisk oven to bake for fifteen minutes. Remove from out the oven, let thoroughly cool off for one hour. Prepare the following glaze: pour into a small bowl a gill of cold water, with six ounces of extra fine sugar; beat well together for five minutes, then add one ounce of melted cocoa; mix well for two minutes longer. Evenly divide this glaze over the three cakes, and with a knife gently spread it over their surfaces; then allow to dry for thirty minutes. Cut each cake crosswise into slices half an inch thick. Place them in a glass jar, and serve whenever desired.
=1506. Cakes à la Dougherty.=--Place in a bowl ten ounces of well-sifted flour. Crack in four whole, raw, fresh eggs, season with a saltspoonful of salt, and then gradually pour in one quart of cold milk; mix well with a spatula for five minutes, then strain the preparation through a sieve into a vessel. Lightly butter a frying-pan, then place it on the hot range; and when the pan is hot, drop into it half a gill of the preparation; cook for two minutes, turn it over with a cake-turner, and cook the other side for two minutes. Take the cake from off the pan, and dip each side into melted butter, and then dip again in four ounces of powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll it into a French-pancake shape, lay it on a hot dessert-dish with a folded napkin over it; leave the dish on the corner of the range to keep warm, and then proceed with seventeen more in exactly the same manner, keeping the cakes covered with a warm napkin while the process of cooking the cakes is going on. Remove the napkin, and then send to the table.
=1507. Cakes à la Mrs. Russell.=--Place in a vessel half a pound of well-washed butter, with half a pound of powdered sugar, and with the hand thoroughly knead for fully fifteen minutes; then crack in a whole raw egg, sharply knead for two minutes, crack in another, again kneading for two minutes, and another one, kneading the same; then add a saltspoonful of powdered cinnamon and a gill of sweet cream; sharply knead for one minute. Add now twelve ounces of well-sifted flour, slowly and carefully incorporate it with the rest for five minutes.
Slide down a tube (No. 2) into the pastry bag (No. 1079), place the preparation in it. Have two well-buttered baking-pans ready, press the preparation down into the pans, in strips one and a half inches long by a quarter of an inch thick, and one inch apart from one another. When all done, place the pans in a very brisk oven to bake for eight minutes. Remove from out the oven, lay the pans on a table, and let cool off for thirty minutes. Carefully lift the cakes up, with a palette-knife or a cake turner, from underneath, place them in a glass jar, and serve when required.
N. B.--Should the pastry pans not be sufficiently large to bake the cakes at one time, bake them at two different times.
=1508. Cakes à la Rusk.=--Crack into a vessel three fresh raw eggs, adding half a pound of powdered sugar, half a pound of well-sifted flour, and a saltspoonful of ground cinnamon, and with the spatula mix well together for five minutes; pour in a gill of sweet cream, mixing well again for two minutes.
Slide down a tube (No. 1) into the pastry-bag (No. 1079); well butter two pastry baking-pans, put the preparation into the bag, press down the preparation in strips five inches long and one and a half inch apart from one another; place one pan in a brisk oven to bake for five minutes, then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick take up a strip with the hand and turn it around the pin in curl shape; lightly blow over it so as to slightly cool, then take from off the pin, lay it on a dish, and then proceed exactly the same with the rest; place them in a tin box or a jar, and serve when required.
If the two above-mentioned pans should not be sufficiently large to hold the preparation, they can easily be baked at different times.
=1509. Patience Cakes à la Mrs. Sullivan.=--Peel and then pound in a mortar, as in No. 1207, a quarter of a pound of sweet almonds; transfer it into a vessel with a pound of powdered sugar, half a pound of well-sifted flour, and a teaspoonful of anisette essence; beat up in a copper basin the whites of five fresh eggs with the wire whip to a soft froth for five minutes, and then add it to the ingredients in the vessel, mix the whole well together with the spatula for eight minutes; slide down a tube (No. 2) into the pastry bag (No. 1079); well butter and flour two pastry baking-pans, pour the preparation into the bag, and gently press it down on each pan, giving them all an S shape, one and a half inch long and one inch apart from one another; chop up very fine three ounces of peeled and dried sweet almonds, then sprinkle them evenly over the cakes; place the pans on shelves, in a dry place, for twenty-four hours; then put them in the hot oven to bake for fifteen minutes; remove from out the oven, lay the pans on a table and let cool off for thirty minutes; take the cakes up from the pans, lay them in a glass jar, and they will be ready to serve when desired.
=1510. Patience Cakes à la Mrs. General Sheridan.=--Place in a vessel half a pound of powdered sugar, half a pound of flour, crack in three and a half eggs--no more and no less--and pour in a teaspoonful of anisette essence, and then with the spatula thoroughly mix for ten minutes. Slide a tube (No. 2) into the pastry bag (No. 1079), transfer the preparation into it; butter and flour two pastry baking-pans; take hold of the bag and press down the preparation into each pan, into small round forms the size of twenty-five-cent pieces, keeping them half an inch apart from one another, and when done lay on shelves, in a dry place, for twenty-four hours. Place them in the hot oven to bake for fifteen minutes; take from out the oven, lay the pans on a table, and let cool off for thirty minutes; place them in a glass jar and serve when desired.
=1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.=--Sift together on a paper half a pound of flour, two ounces of corn-starch, and half a pound of powdered sugar; beat up in a copper basin the whites of ten eggs, with a wire whip, to a very stiff froth (reserving the yolks in a bowl in the ice-box for ice-cream or any other purpose desired); remove the whip, and then, with a skimmer in the right hand, with the left lift up the paper containing the ingredients, and gradually drop the contents into the basin; thoroughly mix with the skimmer for five minutes, adding meanwhile a gill of maraschino. Have a plain, round, two-quart cake-mold with a tube in the centre, lightly butter and flour the inside all around; then place the preparation in the mold, and put it into a very slow oven to bake for two hours and a half; remove from out the oven, lay it on a table, and let cool for at least three hours; then carefully run a thin knife all around the mold, so as to easily detach the cake from top to bottom of the mold. Place a wire grate over the mold, turn it upside down, remove the mold, then glaze the cake all around with the following glaze:
Pour into a saucepan two gills of water, with twelve ounces of powdered sugar; thoroughly mix with the spatula for two minutes, then place the pan on the hot range, stir all well until lukewarm; take from off the range, lay the pan on a table; then pour in half a gill of good brandy, mix well together for two minutes, and then pour this glaze over the cake, evenly spreading all around with a knife; let dry for twenty minutes, and then decorate with the following glace royale:
Pour into a bowl the white of one egg, with six ounces of extra fine sugar; briskly beat with the spatula for five minutes; squeeze three drops of lemon juice, sharply beat again for ten minutes longer; make a paper cornet, transfer the glace into it, close the upper part with the hand, and with scissors cut away a small piece from the point the eighth of an inch long; then gently press down the glace on the cake, artistically decorating the top and all around, giving, if possible, an angel shape on the surface, and let dry for two hours. Have a silver dish, with a fancy paper over it. Lay the cake over and serve.
=1512. Lady Cakes à la Miss Frederick Vanderbilt.=--Have in a bowl half a pound of powdered sugar, half a pound of well-washed butter; grate in the rind of a medium-sized, sound, juicy lemon, knead well with the hand for fifteen minutes. Beat up in a copper basin the whites of seven fresh eggs with the wire whip to a rather soft froth for five minutes, then add this to the other preparation in the bowl; thoroughly mix the whole together for five minutes. Add now half a pound of well-sifted flour, and gently incorporate it with the rest for five minutes. Gently butter and dredge with powdered sugar the inside of a plain cake-mold eight inches long by five inches wide and five high. Place the preparation into the mold, then in a very slow oven to bake for two hours. Remove it from out the oven, lay it on a table, and let cool for three hours. Run a thin knife down all around the sides from top to bottom of the mold, arrange a wire grate over it, turn it upside down, lift up the mold, and then glaze the top of the cake with the following glace: have in a bowl the white of half a fresh egg, with three ounces of powdered sugar, and with the spatula sharply beat for fifteen minutes, then pour this on top of the cake, and with a knife equally spread it over the surface, and again with the knife carefully make four light incisions over the surface of the glace, lengthwise, one inch apart from one another. Arrange a square fancy paper over a silver dish, dress the cake over it, and then send to the table.
=1513. Ginger Snaps.=--Place in a vessel half a pound of powdered sugar, four ounces of well-washed butter, and one and a half fresh raw eggs; thoroughly mix with the spatula for ten minutes; then add one gill of molasses, a tablespoonful of powdered ginger, a saltspoonful of ground cinnamon, half an ounce of baking soda, and a pound and a quarter of well-sifted flour; mix the whole well together for five minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079), put the preparation into it. Have two well-buttered pastry baking-pans ready, then carefully press down the preparation into each pan, in forms of the size of a silver dollar, an inch apart from one another. When all finished, place the pans in a moderate oven to bake for twenty minutes. Remove from out the oven, put the pans on a table, let cool off for thirty minutes, and then they will be ready to serve when required.
=1514. Domino Cakes à la Paul Morphy.=--Have in a copper basin twelve ounces of powdered sugar, crack in ten whole fresh eggs, adding a teaspoonful of vanilla essence; mix well for two minutes with the wire whip, then place the basin on the fire, and sharply beat for ten minutes. Remove the basin from the fire, and lay it on a table; continue beating for ten minutes longer. Remove the whip, and immediately add twelve ounces of well-sifted flour, then with a skimmer gently mix together for four minutes. Add now four ounces of melted cocoa, mixing well again for two minutes. Have two pastry baking-pans twenty-eight inches long by fourteen inches wide; entirely cover both with brown paper, and then place the preparation, equally divided, into the two pans; with the aid of a palette-knife evenly spread it all over the papers. Place the pans in a moderate oven to bake for fifteen minutes. Take the pans from out the oven, lay them on a table, and let cool for one hour. Carefully lift up the papers, one after another, turn them upside down on a clean table, then gently remove the papers from the cakes, and then glaze them with the following glace:
Place in a bowl the whites of two fresh eggs, twelve ounces of extra fine sugar, beat sharply with the spatula for five minutes. Squeeze in now three drops of lemon juice, beating rather sharply for ten minutes longer. Evenly divide the glace over the two cakes; then again, with a palette-knife, evenly spread it over both cakes and let dry for ten minutes. Then with a sharp knife cut both cakes lengthwise in strips of one inch wide, then cut each strip into fourteen even pieces of two inches each. Place in a small bowl the white of half an egg only, with two and a half ounces of extra fine sugar, beat well together with the spatula for ten minutes, then add one ounce of melted cocoa; beat well again for five minutes. Make a paper cornet, place the glace into it, close the top, and with scissors cut away the point of the cornet one-eighth of an inch long; then very carefully press the glace on top, right in the centre of an oblong cake, crosswise, from one side to the other, making a very thin straight line; then make a small point in the centre on one side of the line the size of a small pea, then make a line the same as the last on another, and then a point on each side of the line in the centre; make another line in the same way, making two points on one side of the line and one on the other. Then proceed exactly the same with the rest, making the points required, so as to have them represent dominoes. When all done, put them in a glass jar or a tin box, and serve when desired.
=1515. Cakes à la Luganese.=--Place in a mortar half a pound of peeled and dried sweet almonds, with half a pound of powdered sugar; pound these thoroughly together with the pounder for fifteen minutes, and then transfer it to a vessel.
Beat up with the pastry wire whip in a copper basin, to a stiff froth, the whites of seven fresh eggs, then immediately add them to the ingredients in the vessel; thoroughly mix with the spatula for four minutes. Add now four ounces of well-sifted flour and a teaspoonful of orange-flower water, and mix well again for eight minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Have two well buttered and floured pastry baking-pans ready, place the preparation in the bag, then gently press it down in each pan, giving small round forms the size of fifty-cent pieces and half an inch apart from one another; when all in the pans, evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar. Place one pan in the hot oven to bake for fifteen minutes. Remove it from out the oven, and lay it on a table. Have a long wooden stick one inch in thickness; take up a cake from the pan and lay it flat over the stick, and with the hand gently press it down at both sides of the stick. Continue the same process until the stick is filled; remove the first one that was put on, lay it one dish, immediately replace it with another, fresh from the pan; lift up the next from the stick, lay it with the other on the dish, immediately replace it with another from the pan and then continue exactly the same operation with all the rest. When done, let cool off for one hour. Place in the tin box or jar, and serve when needed.
=1516. Turkish Bonnet à la Abdul-Hamid.=--Have in a pastry baking-pan in the hot oven twelve ounces of pistache, and toast for five minutes; remove it, lay it on a table, and then immediately place the pistache in a clean towel; tightly fold up the ends of the towel, so that the pistache will be entirely inclosed; gently rub the pistache with the hands over the towel for ten minutes, so as to easily detach their skins. Open the towel and let cool off for forty minutes. Transfer the pistache, clear from their skins, into a mortar with seven ounces of powdered sugar, and pound all well for ten minutes with the pounder; then transfer it into a vessel; crack ten fresh eggs, add the yolks to the preparation, and place the whites in a copper basin for further action. Thoroughly mix the ingredients in the vessel with the spatula for ten minutes. Then with the whip beat up the whites to a stiff froth and immediately add it to the rest in the vessel. Mix the whole well together for five minutes, then add twelve ounces of well-sifted flour, and gently incorporate it for five minutes. Butter and sprinkle a two-quart round Turkish-shape mold with powdered sugar, place the preparation into it, put the mold in a moderate oven to bake for two hours. Remove it from out the oven, and let cool off on a table for three hours. Gently run a thin knife around the mold, so as to be certain that the cake will be easily detached; place a wire grate over the mold, turn it upside down, remove the mold, and then glaze it with the following glace:
Crack into a bowl the white of one egg; add six ounces of extra fine sugar, beat well together with the spatula for five minutes, then squeeze in two drops of lemon juice, and sharply beat again for ten minutes; then place the glace in another bowl; pour into one of the bowls three drops of carmine, mix well for two minutes, and then place the white glace on top of the cake, and with the aid of a knife carefully spread it over the surface and all around, down to the third of the height of the cake. Then with the knife take up some of the red glace, and gently spread it around jointly to the white coat, and continue until the cake is completely covered all around; then let dry for an hour. Have a silver dish with fancy paper nicely laid over it, dress the cake on it, and serve.
=1517. French Pancake.=--Have five ounces of flour, place it in a tureen, season with one saltspoonful of salt, crack in two whole fresh eggs, add a pint of cold milk and half a gill of cold water, then with a wire whip thoroughly beat together; then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar. Mix all well together with the whip, strain through a fine sieve into another bowl. Lightly butter a griddle or frying-pan, place it on the fire, and when it commences to smoke pour in half a gill of butter, gently cook for three minutes on one side, turn it over with a cake-turner, and cook gently three minutes on the other side. Dress on a hot dessert-dish with a folded napkin; sprinkle a very little powdered sugar over, and continue the same until all the batter is used, and serve very hot.
=1518. German Pancake.=--Sift into a bowl six ounces of flour, add a saltspoonful of salt, crack in two whole fresh eggs and the yolk of another, reserving the white for further action; pour in one pint of cold milk, half a gill of cold water, a teaspoonful of powdered sugar, and a teaspoonful of good melted butter; then mix thoroughly all together for five minutes. Strain through a fine sieve into another bowl; let rest until further action. Beat up in a bowl to a stiff froth the reserved white of the egg, add to it the juice of a small, fine, juicy, sound lemon and half a saltspoonful of ground cinnamon, then add it to the batter and, by raising the batter up with a wooden spoon, gently mix together. Have a lightly buttered pan on the fire, and when it begins to smoke pour in all the batter; let cook on top of the fire for a minute only, then place it in a moderate oven, and bake for twenty minutes; remove it to the oven door, sprinkle a little powdered sugar over, close the door, and bake until it has obtained a good golden color on top. Remove from the oven, slide it on a hot serving-dish with a folded napkin, decorate the dish with six pieces of lemon cut in quarters, and send to the table very hot.
=1519. Chocolate Caramels.=--Pour into a copper basin one pint of fresh milk, with three ounces of well-chopped cocoa and two pounds of granulated sugar. Place the basin on the fire; with the spatula continually stir at the bottom until it becomes slightly thick, then add half a pint of sweet cream; briskly stir with the spatula. Have at hand in a vessel two quarts of cold water with a piece of ice in it. Dip the forefinger into the ice-water, and then by a quick movement dip it into the caramel the eighth of half an inch, taking up just a little of it, and immediately redip it in the cold water; feel and see if the caramel around the finger is firm and will easily crack, which will be sufficient indication that it is cooked; should the case not be such, then cook a little longer (always stirring without ceasing); try again, and so on, until it reaches that very point. Then remove it from the fire. Lightly oil a foot square of a marble table (but not a wooden one); place four square iron bars around the oiled table, a foot long by half an inch thick, and then pour the caramel onto the oiled table and let cool for three hours. Remove the bars, turn the caramel upside down on a clean part of the table, and with a clean, dry towel thoroughly wipe off the oil from the caramel. Then with a knife cut it into strips half an inch wide, and then each strip into twenty-four even pieces. Wrap each piece in waxed paper, arrange them in a jar or tin box, and serve when desired.
=1520. Peppermint Drops.=--Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence. Mix well with the spatula for ten minutes. Place the third part of the preparation in a copper gum dropper with one lip, then place it on the fire, stir with the spatula until it nearly comes to a boil, take from off the fire, and immediately add one ounce of powdered sugar; mix well for one minute. Have two or three sheets of tin on a table. Take the dropper by the handle, in the left hand, lip in front and over the tin, and then, with a larding-needle in the right hand, slightly incline the lip over the tin; then by gently pressing the preparation down, with the point of the needle over the lip, drop small even bits on the tins the size of a penny and half an inch apart from one another. Proceed the same with the rest of the preparation until all down, and then allow to dry for thirty minutes. Lay a sheet of paper over a tin pan, gently lift up the drops one by one and lay them over the paper. Place the pan on a shelf, and dry for twenty-four hours, then transfer them into a tin box or a glass jar, and serve when desired.
=1521. Pudding à la Mrs. Frank Leslie.=--Boil in a saucepan one pint of milk with half a vanilla bean. Place in a vessel half a pound of powdered sugar and six egg yolks, and then with the spatula mix well together for ten minutes; then add it to the boiling milk, and continually stir for two minutes. Transfer it then into a copper basin, place the basin on a moderate fire to heat for five minutes, continually stirring at the bottom with the spatula, being very careful not to let it boil. Remove from the fire and place on a table, immediately adding one pint of sweet cream, continually mixing for two minutes more, and then let cool off for thirty minutes. Strain it through a sieve into an ice-cream freezer (well cleaned), place the cover on, lay the freezer in a small tub, fill the tub all around the freezer with broken ice slightly mixed with rock-salt; then sharply turn the freezer by the handle of the cover in opposite directions for three minutes; remove the cover, and with a wooden spoon detach the cream from all around the freezer, as well as from the bottom, re-cover, and sharply turn it by the handle for three minutes more; uncover, detach the cream the same as before, being careful that no ice or salt should drop into the freezer; replace the lid and then repeat the same operation three times more. Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply pressing it in with a spoon, strictly seeing that the mold is thoroughly filled, so that no salted water can penetrate it. Tightly cover it; have some broken ice mixed with rock-salt at the bottom of a pail, lay the mold over, fill the pail with broken ice mixed with rock-salt, and let freeze for fully two hours.
=1522. Pudding à la H. B. Hollins.=--Pour into a copper basin one pint of sweet cream; have a dish-pan with broken ice and water in it; place the basin over it; then with the wire whip begin to beat the cream slowly, and increase the briskness until to a froth; then let rest for half an hour. With a skimmer transfer the cream into a vessel, briskly beat it again for two minutes, add two ounces of powdered sugar, eight lady-fingers cut into pieces half an inch long, and a gill of maraschino; mix all well together with a spoon for two minutes; lay the vessel in a cold place.
Line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for No. 1271 but only half the quantity of everything; then entirely fill the mold with the preparation in the vessel; tightly cover. Have broken ice mixed with rock-salt at the bottom of a pail; lay the mold over; fill the pail with broken ice and rock-salt, and let freeze for two hours.
Beat up to a stiff froth in a copper basin the whites of four eggs; remove the whip, then with a skimmer mix in eight ounces of powdered sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag (No. 1079); put the preparation into it; lay it aside for a second. Have a very cold dish ready; take up the mold from the pail, quickly dip for half a second in lukewarm water, quickly wipe it all around, uncover, and turn on the dish; then immediately decorate the top and all around with the preparation in the bag, slightly dredge powdered sugar over, lay the dish on a board, place in a very brisk oven for five seconds, to let get a light brown color; remove from the oven, take the dish from off the board, and immediately serve.
=1523. Timbale à la Mme. Schultze.=--Pour into a saucepan one pint of fresh milk, one pint of cold water, and, adding half a saltspoonful of salt, place the pan on the fire, and when boiling add four ounces of cleaned, raw Italian rice; slowly stir at the bottom with the spatula while cooking it for twenty-five minutes. Remove the pan from the range, lay it on a table, then immediately add four ounces of powdered sugar, and one ounce of fresh butter; mix well together for two minutes, then transfer it into a vessel, and let rest for one hour. Pour into a copper basin a pint of sweet cream; fill up to half the height of a dish-pan with finely cracked ice and water; then lay the basin on it, and with the wire whip beat up the cream to a froth, beginning slowly, and gradually increasing in briskness, for fifteen minutes; cover the basin with a napkin, and let rest for thirty minutes. Transfer the cream with a skimmer into a vessel, and briskly beat with the wire whip for two minutes; add to it two ounces of powdered sugar and a teaspoonful of vanilla essence; mix again for one minute. Add now the beaten cream to the prepared rice, and with the spatula mix for five minutes, then lay it aside for further action. Have a well-cleaned three-pint timbale-mold; line the bottom and all around, up to half its height, with four ounces of quince jelly. Place right in the centre at the bottom of the timbale, a candied cherry. Cut out from a piece of angelica two lozenge-shaped pieces, place both with the points against the cherry, one opposite the other. Place also two lozenge-shaped pieces of candied pineapple--points against the cherry--between the two angelicas. Cut a red candied pear into quarters, place two quarters in the empty spaces between the angelica and pineapple. Arrange the two other quarters in the same way on the opposite side. Cut a candied apricot into quarters, and place them in the unfilled spaces, the same as the others, then place a candied cherry right at the outer point of each lozenge. Now gently and carefully put a quarter of the prepared rice into the timbale, over the fruits, evenly spread; then arrange a layer of well-picked, ripe, and fresh strawberries over the rice (if no fresh strawberries be at hand, preserved ones will answer), then evenly spread over two ounces of raspberry jam. Now lay over six ounces of sliced candied pineapple, and then entirely fill the mold with the balance of the rice. Cover the timbale, then place it in a pail, with broken ice at the bottom and all around, so as to have it entirely sunken in the ice, and let freeze for two hours. Remove the timbale from the pail, dip it in lukewarm water for a second, lift it up, neatly wipe it all around with a towel. Arrange a folded napkin over a cold silver dish; uncover the mold, and turn it on the dish, then send it to the table.
=1524. Timbale à la M. Picabia.=--Pour into a saucepan one pint of fresh milk, one pint of water, season with half a saltspoonful of salt; place the pan on the hot range, and, when boiling, plunge in four ounces of well-cleaned, Italian raw rice, and continually stir at the bottom with the spatula, while cooking for twenty-five minutes. Remove it from the fire, lay the pan on a table, and immediately add four ounces of powdered sugar, one ounce of fresh butter, and one teaspoonful of orange-flower water. Mix thoroughly together with the spatula for two minutes; transfer it then into a vessel and let rest for one hour. Lightly butter and gently dredge with powdered sugar a well-cleaned, three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, ripe, sound, fresh strawberries, with six lady-fingers cut into quarter-inch pieces, and three ounces of currant jelly. Mix all well together for two minutes with a spoon, and then place it at the bottom of the mold. Lay over it four lady-fingers cut in such a way as to entirely cover the first layer, then arrange over it eight ounces of candied pineapple cut into thin slices, then entirely fill the mold with the prepared rice. Place the mold in a tin pan, fill the pan up to half its height with warm water, put it in a moderate oven to steam for one and a half hours. Remove from out the oven, lay it on a table and let rest for fifteen minutes. Take the mold up from the pan, carefully slide down a thin knife all around the mold, so as to easily detach the timbale; lay a dessert-dish over the mold, turn it upside down, and remove the mold.
Beat up to a stiff froth the whites of three fresh eggs in a copper basin; remove the whip, and then with a skimmer gently mix in six ounces of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); transfer the preparation into the bag; and, by gently pressing down the contents on top of the timbale, give any fanciful dome-like-shape desired, and then with the remaining preparation decorate the base of the timbale--all around; evenly dredge over it, as well as all around, one ounce of powdered sugar. Place it in a moderate oven for ten minutes, seeing that it gets a light brown color; take from out the oven and immediately send to the table.
=1525. Mince Pie à la Emma Robbins, New England Fashion.=--Pour into a large saucepan six quarts of cold water, and place in it nine pounds of lean, raw, rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the skum from the surface, and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully suppress all the sinews, and then add it to the broth; place the saucepan on the fire, and let boil until the suet is thoroughly dissolved, which will take about five minutes; then add two pounds of well-stoned and finely chopped Malaga raisins, and let the whole boil for five minutes, and then add twenty fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, and let cook again for five minutes. Remove the pan from the fire; transfer the contents into a vessel, and let thoroughly cool off.
Chop the beef up very fine, then place it in a vessel, adding to it three-quarters of a pound of finely chopped-up candied citron, pouring over it half a pint of good brandy, and let soak for six hours at least. Boil in a saucepan for one minute two quarts of good cider, then lay it aside to cool off.
Now transfer the contents of the two vessels to a large saucepan, adding one pound of powdered sugar, one pound of well-cleaned currants, half a pint of molasses, and the cooled-off cider, and then with the spatula mix the whole well together for three minutes. Season with three ounces of salt and a quarter of an ounce of black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spatula until it is thoroughly heated, but under no circumstances allow it to boil. Remove it from the fire, transfer the whole into a vessel, and let thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also, and adding half an ounce of ground cloves, half an ounce of ground cinnamon, half an ounce of ground allspice, half an ounce of grated nutmeg, and half a pint of good brandy. Mix the whole well together for five minutes. Then transfer the whole into a large stone jar, tightly cover it, and lay it in a cool place. The above preparation will keep in perfect condition for any length of time, even so long as six months.
How to make the pie.--Take a half-pound of pie paste as in No. 1077, cut out a piece of three ounces, roll it round ten inches in diameter. Lightly butter a pie-plate nine and a half inches in diameter, arrange the paste over it. Then take up from the jar one and a half pounds of the prepared mince, lay it over the lined pie-plate--evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining five ounces of paste, roll it round-shape, the same as before, fold it in two, and with a knife make three light incisions, in the centre, of half an inch each. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge, so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg. Place in a moderate oven to bake for fifty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes, so as to have the sugar entirely melted. Remove from out the oven, then carefully lay the pie on a dessert-dish and serve either hot or cold.
=1526. Pâté de Milan au Chocolat á la Leo.=--Sift one pound of flour on a table, make a hollow space in the centre, place in it half a pound of powdered sugar and nine ounces of well-washed butter; then thoroughly knead, with the right hand, the butter and sugar for five minutes; then add three whole fresh raw eggs, one by one, at one-minute intervals from one another, constantly kneading briskly; add two ounces of melted cocoa and a teaspoonful of vanilla essence. Mix all well for two minutes, then gradually and gently incorporate the flour, taking special care not to knead it too hard, so as to have it to perfection, and seeing that the flour is thoroughly incorporated.
Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); now put the paste into the bag. Have a well buttered and floured pastry baking-pan ready, carefully press down the paste on the pan, giving various fancy shapes--apple, banana, pear, fig, grape, peach, gage, or any other shape of fruits you may desire. The quantity of this paste, if equally divided, will make about one hundred cakes, and then with a hair brush gently moisten the surface of each cake with a beaten egg. Place them in a brisk oven to bake for ten minutes. Remove from out the oven and let cool off for one hour. Place them in a tin box or a jar, and serve when desired.
=1527. Beignets à la Josephine Delmonico.=--Have in a small saucepan on the fire one gill of cold water and two gills of cold milk; let it just come to a boil, and then immediately add one ounce of good butter, also a saltspoonful of salt and half a teaspoonful of powdered sugar. Sift two ounces of flour on a dish, then add the flour to the milk all at once. Sharply mix all together with the spatula for four minutes. Add now the yolks of three raw eggs, mixing them thoroughly together, and then lay it in a cool place until further action.
Take six fine fresh apricots and six fine fresh plums, cut them all into halves and remove the stones. Melt two tablespoonfuls of powdered sugar with half a teaspoonful of water, continually mixing until the sugar is completely dissolved; then add to the melted sugar half a teaspoonful of vanilla essence. With the aid of a knife fill the hollow space of each apricot and plum, then adjust half of an apricot to half a plum, and so on with the rest; then they will be firmly attached together; dip them into the above batter, and plunge them into plenty of hot fat, but not too hot, and fry them for twelve minutes. Remove them with a skimmer from the fat, lay them on a tin dish, sprinkle a little powdered sugar over them, and then place in a hot oven to glaze for one minute. Remove from the oven, dress on a hot dish with a folded napkin, and send to the table with any kind of sweet sauces desired. If no apricots or fresh plums be on hand, preserved ones can be used in their stead.
=1528. Appetizer à la Walter Stanton.=--Place in a large tumbler three heaped teaspoonfuls of clean and finely cracked ice; add to it the third of a teaspoonful of fine powdered sugar, two dashes of orange bitters, half a sherry-wineglassful of whiskey; and one teaspoonful of Calisaya bark; then, with the glass and a shaker, briskly shake all together for thirty seconds, so as to have it thoroughly cold; strain through a small strainer into a small fancy glass, and serve.
=1529. Appetizer à la Joseph Herman.=--Have a large glass with plenty of finely cracked clean ice, with three dashes of Angostura bitters, one-third of a teaspoonful of maraschino, half a sherry-wineglassful of Italian vermouth, and half a wineglassful of old sherry, and then thoroughly shake it with the glass and shaker; strain into a small glass, and serve.
=1530. Appetizer à la Albert Plummer.=--Have in a large glass plenty of clean, finely cracked ice; then put into it half a teaspoonful of fine powdered sugar, two dashes of Angostura bitters, two dashes of orange bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful of whiskey; stir well with a spoon for half a minute, strain it into a flat glass, and serve.
=1531. Appetizer à la T. Kingman.=--Place in a large glass two heaped tablespoonfuls of finely cracked ice, adding two good dashes of Angostura bitters, one good dash of orange bitters, half a sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful of Holland gin, thoroughly stir with a spoon for three-quarters of a minute, then strain it into a small glass, and serve.
=1532. Appetizer à la F. D. Mersereau.=--Put into a large tumbler two dashes of orange bitters, half a teaspoonful of Calisaya, one teaspoonful of Peruvian bitters, and half a sherry-wineglassful of whiskey; then fill the glass with clean and finely cracked ice, thoroughly shake with the glass and the shaker for thirty seconds, then strain into a flat glass, and serve.
=1533. Appetizer à la C. Norwood.=--Have in a schooner-glass plenty of finely cracked ice, adding three good dashes of Angostura bitters, one good dash of absinthe, and one sherry-wineglassful of Italian vermouth, shake briskly for three-quarters of a minute, then strain into a small flat glass, and serve.
=1534. Appetizer à la T. F. Vail.=--Have in a goblet one dash of Angostura bitters, one dash of orange bitters, half a sherry-wineglassful of Old Tom gin, and half a sherry-wineglassful of Italian vermouth; fill up the glass with finely cracked ice, thoroughly mix with a small spoon, then strain through a small strainer into a wineglass, and serve.
=1535. Cooler à la T. S. Van Volkenburg.=--Place in a very large glass three tablespoonfuls of clean, finely cracked ice, squeeze in the juice of a good-sized, sound, ripe, red orange, pour in one pony of brandy, half a pony of red curaçoa, and then gradually pour in one bottle of cold plain soda-water, briskly mixing with a long spoon while pouring it in; then strain it through a fine strainer into a large glass, and serve.
=1536. Cooler à la Frederick Vanderbilt.=--Place in a very large glass the white of one fresh-cracked egg. Squeeze in the juice of a medium-sized sound lemon, adding two teaspoonfuls of fine powdered sugar. Thoroughly beat it up with a spoon, then pour in four tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin; fill up the glass with clean, finely cracked ice, briskly shake it with the shaker, strain into a large glass, then fill up the glass with plain soda, seltzer apollinaris, clysmic, or any other kind of mineral waters; mix well with a spoon, and serve.
=1537. Cooler à la H. P. Sampers.=--Squeeze the juice of one good-sized sound lemon into a large tumbler, add two teaspoonfuls of powdered sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum, and three tablespoonfuls of clean, finely cracked ice; thoroughly mix with a spoon, then pour in one bottle of cold, plain, soda-water, continually mixing with a spoon while pouring it in; then strain into a large glass and serve.
=1538. Cooler à la Benjamin Wood.=--Put into a large glass two tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar; squeeze in the juice of a good-sized, sound, juicy lemon, adding one tablespoonful of orgeat; pour in one bottle of cold plain soda. Thoroughly mix all well together and serve.
=1539. Cooler à la Hollywood.=--Have in a large glass four heaped tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a medium-sized very juicy sound lemon, add half a teaspoonful of powdered sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch; then thoroughly shake it with the glass and shaker, strain into a lemonade glass, pour in a bottle of cold plain soda, mix well, and immediately serve.
=1540. Cooler à la W. J. Florence.=--Crack one fresh egg, separate the white from the yolk, place the latter in a schooner-glass, add half a teaspoonful of powdered sugar; then thoroughly beat it with a spoon; moisten with half a pony of maraschino and one pony of brandy, fill the glass with finely cracked ice, then thoroughly mix for half a minute. Strain through a strainer into a claret glass, and serve.
=1541. Cooler à la Britain.=--Have at the bottom of a very large glass three sprigs of good fresh mint, with two teaspoonfuls of powdered sugar; then fill the glass with very finely cracked ice, add one sherry-wineglassful of good brandy or whiskey, whichever is preferable; thoroughly shake it with the glass and shaker, pour all back into the glass; arrange three sprigs of fresh mint inside near the edge of the glass, also one slice of a sound orange cut in two at each side of the glass, and serve with straws if at hand.
=1542. Cooler à la A. T. Sullivan.=--Place in a large glass six tablespoonfuls of finely cracked, clean ice with half a teaspoonful of powdered sugar; pour in half a pony of red curaçoa, and one wineglassful of Catawba wine, then, with both glass and shaker, thoroughly shake the contents for three-quarters of a minute; pour all back into the glass without straining it, and serve with straws.
=1543. Egg-Nog.=--Have a punch-bowl sufficiently large to hold at least three quarts.
Crack eight very fresh eggs, separate the yolks from the whites, and then with the aid of a wire whip sharply beat up the yolks in a bowl with eight tablespoonfuls of fine powdered sugar; then pour in one pint of Jamaica rum and two quarts of fresh milk, continually stirring with the whip while pouring in the milk; when all added, sharply beat with the whip again for two and a half to three minutes.
Now beat up the whites in a bowl to a very stiff froth, and then pour it over the egg-nog. Place the bowl in a cool place, and serve when desired with six fine tumblers.
=1544. Champagne Punch.=--Have a pretty champagne bowl large enough to hold three quarts.
Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice, etc. Pour one pony of eurak into the bowl (which can be obtained at Park & Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s), two wineglassfuls of Rhein wine, one pony of brandy, one pony of maraschino, one bottle of cold plain soda, and one quart of champagne, and then strain in the prepared tea also. Mix the whole thoroughly together with a ladle; then put in the punch a piece of clean and clear ice of about one pound. Peel a fine, medium-sized, sound banana, slice it into thin slices, scatter them all over the punch. Neatly peel and slice, also, a fine, juicy, sound orange, and spread the slices all over the punch, and then send it to the table with six fine punch glasses.
=1545. After-Dinner Cordial à la Tocci.=--Have a clean well-polished cordial-glass. Place at the bottom of the glass one teaspoonful of red curaçoa, then fill a teaspoon with yellow chartreuse; take the cordial-glass in your left hand; slightly incline it toward the right, then gently and carefully put the spoon into the glass as far down as to allow the point of the spoon to just touch the surface of the red curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing the spoon till empty. Fill the spoon with brandy, and gradually pour it over the yellow chartreuse, and carefully serve it without shaking.
=1546. After-Dinner Cordial à la T. S. Kingman.=--Have a cordial-glass the same as above. Put in it a little over two-thirds of a teaspoonful of red curaçoa, the same quantity of maraschino, the same of yellow chartreuse, and also the same of brandy; all very carefully poured with the aid of a teaspoon by the same process as for No. 1545.
=1547. After-Dinner Cordial à la T. A. Lord.=--Have at the bottom of a cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of maraschino over the curaçoa, two-thirds of yellow chartreuse over the maraschino, two-thirds of green chartreuse over the yellow, and then two-thirds of brandy, taking care that all the different ingredients are carefully poured in with a teaspoon exactly as for No. 1545.
=1548. After-Dinner Cordial à la B. E. Kingman.=--Put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup; carefully pour over it half a teaspoonful of maraschino, half a teaspoonful of crême de menthe, half a teaspoonful of yellow chartreuse, half a teaspoonful of green chartreuse, and lastly, half a teaspoonful of brandy, all very carefully poured in, one over the other, and then very carefully served without mixing the different colors.
=1549. Cordial à la Chas. H. Wheeler.=--Put in a small wineglass a teaspoonful of red curaçoa, the yolk of one fresh egg, taking special care that the yolk should remain whole, then carefully pour in one teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one teaspoonful of green chartreuse, and lastly, one teaspoonful of very good brandy; then light a match, set fire to the brandy, and let it burn for one and a half minutes, which should be done in the presence of the guest.
=1550. Cordial à la Col. Brown.=--Crack a whole fresh egg into a large tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, one teaspoonful of green Chartreuse, and one pony-glassful of Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked clean ice. Thoroughly shake it with the glass and shaker for at least one minute. Then strain it into a small flat glass, and serve.
INDEX TO SECOND SUPPLEMENT.
BEEF.
1471, Fillet of beef to the success of the World’s Fair. 1472, Filet mignon à la Albert Pulitzer. 1470, Salisbury steaks.
BREAD.
1469, Boston brown bread. 1463, Dough for French rolls; how to prepare. 1464, French rolls and fluttes; how to shape. 1466, French rolls and fluttes; how to bake. 1465, French loaf and ring (couronne); how to shape. 1467, how to bake. 1468, Tea biscuits.
DESSERTS.
1529, Appetizer à la Joseph Herman. 1531, à la T. Kingman. 1532, à la F. D. Mersereau. 1533, à la C. Norwood. 1530, à la Albert Plummer. 1528, à la Walter Stanton. 1534, à la T. F. Vail. 1511, Cakes, angel, à la Mrs. Gertrude Vanderbilt. 1505, à la Mme. Carnot. 1506, à la Dougherty. 1515, à la Luganese. 1508, à la Rusk. 1507, à la Mrs. Russell. 1527, Beignets à la Josephine Delmonico. 1490, Chocolate biscuits à la Marie Delmonico. 1491, Chocolate biscuits soufflée à la Deodora Fonseca. 1497, cakes à la Carter. 1499, cakes à la Czarina. 1498, cakes frangipani, à la Regina Margherita. 1493, gauffres, à la Oswald Ottendorfer. 1495, kisses, à la Adelina Patti. 1500, madeleine, à la Mme. Renault. 1494, marsapain, à la Ticinese. 1492, Chocolate méringues, Italian. 1526, pâté de Milan, à la Leo. 1496, pignolates, à la Barnum. 1514, Domino, à la Paul Morphy. 1513, Ginger snaps. 1512, Lady, à la Mrs. Frederick Vanderbilt. 1503, Macaroons à la J. C. Delmonico. 1501, chocolate à la Aimee Delmonico. 1502, chocolate à la Geo. Hamling. 1504, soufflée à la Mrs. Judge Martine. 1517, Pancake, French. 1518, Pancake, German. 1510, Patience à la Mrs. General Sheridan. 1509, à la Mrs. Sullivan. 1516, Turkish bonnet à la Abdul-Hamid. 1519, Candy, chocolate caramels. 1520, peppermint drops. 1541, Cooler, à la Britain. 1540, à la Florence. 1539, à la Hollywood. 1537, à la H. P. Sampers. 1542, à la A. T. Sullivan. 1536, à la Frederick Vanderbilt. 1535, à la T. S. Van Volkenburg. 1538, à la Benjamin Wood. 1550, Cordial, à la Col. Brown. 1548, à la B. E. Kingman. 1546, à la T. S. Kingman. 1545, à la Tocci. 1549, à la Chas. H. Wheeler. 1543, Egg-nog. 1525, Pie, mince, à la Emma Robbins, New England fashion. 1522, Pudding, à la H. B. Hollins. 1521, à la Mrs. Frank Leslie. 1544, Punch, champagne. 1524, Timbale à la Picabia. 1523, à la Mme. Schultze.
EGGS.
1412, Eggs à la Lloyd Aspinwall. 1407, à la Belmont. 1403, à la A. F. Bowers. 1398, à la Buckley. 1411, à la Cockrane. 1404, à la Darling. 1408, à la Diaz. 1400, à la W. M. Evarts. 1405, à la Hamilton Fish. 1399, à la Jay Gould. 1410, à la D. B. Hill. 1402, à la Geo. O. Jones. 1396, à la W. B. Kendall. 1409, à la W. W. Ladd, Jr. 1406, à la Mme. Morton. 1397, à la Villeroi. 1419, eggs-cocotte. 1420, à la Wm. Bracken. 1395, molet. 1417, Omelette à la M. Ballou. 1418, à la Mrs. W. L. Brown. 1414, à la Clark. 1416, à la E. L. Godkin. 1415, à la Hughes. 1413, crême de vanille, à la R. A. C. Smith. 1401, stuffed à la Higgins.
FISH.
1440, Bass, cold, à la James Gordon Bennett. 1435, fillet of, à la Chauncey M. Depew. 1436, Bluefish, fillet of, à la Vénitienne. 1437, Canapés à la Edw. Van Volkenberg. 1438, à la Frank A. Watson. 1447, Clams, soft, en brochette à la A. P. Montant. 1452, Oysters à la Pomeroy. 1445, à la W. F. G. Shanks. 1446, scalloped à la Baltimore. 1431, Shad, fillet of, à la C. Bliss. 1432, à la Chas. C. Delmonico. 1433, à la Whitelaw Reid. 1434, à la Keppler and Schwarzman. 1421, Sole, fillet of, how to prepare. 1424, au gratin à la James G. Blaine. 1429, à la F. A. Buck. 1423, à la Thomas A. Edison. 1425, à la H. S. Jaffray. 1430, à la Marguerite. 1422, à la Miss Miege. 1427, à la Gen. Sherman. 1428, à la Cornelius Vanderbilt. 1426, à la Chas. Webb. 1441, Salt Mackerel à la Whitman. 1442, boiled à la Cowing. 1439, Striped bass, boiled à la Lorenzo C. Delmonico. 1448, Terrapin à la Robert Bonner. 1451, à la James Harris. 1450, à la McGovern. 1449, in chafing-dish à la Maryland. 1444, White Bait à la W. Merrill. 1443, fried.
GAME.
1488, Game pie, hot, à la Henry Watson. 1487, Reed birds à la Barsotti. 1486, à la Joseph Pulitzer. 1484, Venison, chops à la Tyrolienne. 1483, saddle of, à la Joel B. Erhardt. 1485, saddle of, à la Talleyrand. 1482, Woodcocks en croustade à la Harper Bros.
LAMB.
1473, Lamb chops à la E. F. Shepard. 1475, Fillets d’agneau en papillotes à la J. E. Hedrington. 1474, à la H. McConnell.
POULTRY.
1480, Chicken, fritot à la Villeroi. 1481, emincée en croustade à la Hugh J. Grant. 1479, Spring turkey, broiled à la Judge Brady.
SAUCES.
1489, Sauce, Finoise.
SOUPS AND STOCKS.
1478, Mirepoix. 1477, Restorative à la Mrs. James A. Garfield.
VEAL.
1476, Sweetbreads à la Geo. Vanderbilt.
VEGETABLES.
1453, Banana fritters à la Whittemore. 1454, fried à la John Claflin. 1455, fried à la Juarez. 1456, How to blanch macaroni and spaghetti. 1457, Macaroni à la crême. 1460, Teltauer Rubchens à la H. A. Cæsar. 1462, à la Musser. 1461, à la Schlissinger. 1458, Timbale de macaroni à la Napolitaine. 1459, spaghetti à la Levantinese.
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Transcriber’s Notes
Depending on the hard- and software used and their settings, not all elements may display as intended.
The many instances of inconsistent, unusual and erroneous spelling, hyphenation, capitalisation, use of accents, etc. have not been corrected or standardised, except as listed below. French and Italian names, words and phrases in particular appear in a variety of spellings in the book.
Portrait and page vi, yours obedient servant: as printed in the source document.
Page vii, satifactory: as spelled in the facsimile letter.
Page 218, twelve eggs and six slices: as printed in the source document.
Page 223, place in the oven for two seconds: as printed in the source document, but unlikely to be correct.
Page 264, ... until the six skewers are each one filled with a piece of liver and a piece of bacon: there are 36 pieces of liver and of bacon, therefore six rather than one of each per skewer.
Page 272, arrange them on the thin: as printed in the source document; there may be some words missing.
Page 363, No. 1268: there is no recipe with this number.
Page 405, Pöestum: possibly an error for Paestum.
Page 444, ... on the hot range, two tablespoonfuls ...: there may be some text missing.
Page 467, ... place the shape-like roll ...: as printed in the source document.
Page 491, then place the glace in another bowl: as printed in the source document, there may be some text missing.
Changes made
Some obvious minor punctuation and typographical errors have been corrected silently.
á la and a la (but not A la) have been standardised to à la, maitre to maître, Jardiniére to Jardinière, papillotte(s) to papillote(s), and crôutons and crouton(s) to croûton(s).
Page v: Chapter SUPPLEMENT inserted, and page numbers adjusted cf. text
Page 16: Escarolle changed to Escarole as elsewhere
Page 25 ff.: hyphens between recipe numbers replaced with commas
Page 34: Gorgonyolla changed to Gorgonzolla; Roast Bee changed to Roast Beef
Page 36: Pont l’Evèque changed to Pont l’Evêque
Page 40: Bohemienne changed to Bohémienne as elsewhere
Page 56: Pont l’Evèque changed to Pont l’Evêque
Page 62: Maccaroni changed to Macaroni
Page 73: Regence changed to Régence
Page 76: Mortedella changed to Mortadella as elsewhere
Page 78: Lamb Chops, maison d’or, 961 changed to Lamb Chops, maison d’or, 683
Page 85: Recipe number 1034 added (Hominy and Cream)
Page 87: Saute changed to Sauté
Page 89: Plombiére changed to Plombière
Page 93: Finançière changed to Financière
Page 103: l’Amèricaine changed to l’Américaine
Page 120: Matolote changed to Matelote
Page 121: Eggs à Reine changed to Eggs à la Reine; Londondery sauce changed to Londonderry sauce
Page 124: Lagadère changed to Lagardère
Page 127: Vension changed to Venison
Page 136: Lorenzo Delmonio changed to Lorenzo Delmonico
Page 139: Saratogo Potatoes changed to Saratoga Potatoes
Page 144: Cherry-stone Oysters, 398 changed to Cherry-stone Oysters, 298
Page 151: Chapter header Recipes inserted cf. Table of Contents
Page 166: juliénne changed to julienne
Page 168: Pureé changed to Purée
Page 177: 151 changed to No. 151
Page 182: paté-de-foie-gras changed to pâté-de-foie-gras
Page 187: pâté-à-foucer changed to pâte-à-foncer (2x)
Page 195: Cambaceres changed to Cambacères
Page 203: No. 181 changed to No. 185
Page 218: with the aid of a cake-turner on a hot dish changed to with the aid of a cake-turner, on a hot dish
Page 231, No. 518: Tenderloin of Beef, Piqué à la Provençale inserted (cf. Index)
Page 234: Pleoutte changed to Poulette
Page 255: à la Francaise changed to à la Française
Page 258: opening bracket inserted before a skin found ...
Page 317: Pâté-à-Foucer changed to Pâte-à-Foncer
Page 324: peal changed to peel
Page 336: harlottes changed to charlottes
Page 347: hair-bush changed to hair-brush; as for No. 1307 changed to as for No. 1207
Page 401: A’HOLLANDE changed to D’HOLLANDE
Page 403: Reauséjour changed to Beauséjour
Page 405: Trophé changed to Trophée
Page 406: Petit Pons changed to Petit Pois; Chevaliére to Chevalière
Page 408: à la Noçoise changed to à la Niçoise
Page 416: Shirn changed to Shiru
Page 419 ff.: ditto signs have been replaced with the dittoed words
Page 427: Lagadère changed to Lagardère
Page 429: Garbaldi changed to Garibaldi; chatelaine to châtelaine
Page 446: cêpces changed to cêpes (2x); slide down a small tub changed to slide down a small tube
Page 452: on once side only changed to on one side only
Page 458: yoke changed to yolk
Page 465: Leventinese changed to Levantinese
Page 476: skiny side changed to skin side
Page 484: méringe changed to méringue
Page 492: yoke changed to yolk
Page 503: Oswold Ottendorfer changed to Oswald Ottendorfer
Page 503 ff.: ditto signs have been replaced with the dittoed words
Page 505: Banna fritters changed to Banana fritters