Title: La Cuisine Française. French Cooking for Every Home. Adapted to American Requirements.
Author: Tanty, François
Publisher: Chicago: Baldwin, Ross & Co.
View page [front cover]
[Illustration: A seal featuring a crown sitting atop a ribbon, which is tied at the bottom to encircle a cross. The ribbon is inscribed with the numbers "1877" and "1878".]
View page [title page]
LA CUISINE FRANçAISE
FRENCH COOKING
FOR
EVERY HOME.
ADAPTED TO AMERICAN REQUIREMENTS.
>
BY
FRANçOIS TANTY,
LATE "CHEF DE CUISINE" OF THE EMPEROR NAPOLEON III AND OF THE
IMPERIAL FAMILY OF RUSSIA. LATE PROPRIETOR OF THE "GRAND
HOTEL" AND THE RESTAURANT DUSSAUX AT ST. PETERS-
BURG. PURVEYOR TO THE FRENCH AND RUSSIAN
ARMIES. MEMBER OF THE IMPERIAL
ORDER OF THE RED CROSS.
(RUSSIA.)
PUBLISHERS,
MASONIC TEMPLE,
CHICAGO
View page [3]
> INTRODUCTION.
MY dear readers, my intention is not to publish in the following pages an extensive volume, full of long and complicated recipes, but to tell you how, at a small expense, cooking may be made not only substantial and wholesome, but also appetizing and palatable. "The Creator by obliging men to eat to sustain life"--says Brillat Savarin--"invites him by the appetite and rewards him by the pleasure;" but to have real pleasure while at the table, and this pleasure is of every age, it is necessary that the meal presented to you should please at the same time the smell, the taste and the view.
"A ce propos" I cannot protest enough against the custom so general in the United States to give to the table only the necessary time and to eat like a locomotive taking water, by doing which you expose yourself to the various stomach diseases which make so rapidly the fortune of the doctors and druggists.
To this my male readers will certainly respond: "We are so busy, we haven't time;" well, let us excuse them for taking the least time possible at lunch; business is business and the lunch not an important meal, but in many cases the one to blame for the hastening of dinner is the housewife who does not give to the dinner all the care it requires.
It is certainly not through lack of good will, because the Americans love home and do their utmost to make it comfortable and attractive, but a good cook is a rare and expensive blessing here and sometimes the mistress of the house does not know anything about cooking.
Why does she not consult one of the numerous books written on the matter? There are certainly many of them; but unfortunately the great majority are intelligible only to professional cooks, because the chief object of the authors has been to gain reputation among their fellow cooks.
My manner of procedure will be entirely different; wishing above all to be clear and practical, therefore I will not hesitate to simplify the recipe of a dish, while keeping its consecrated name; it will be perhaps
View page [4]
a little less refined, but quite as palatable and after all will be feasible for all housekeepers, providing they take the trouble of following my advice.
Now let us begin at the beginning, that is to indicate how a "Menu" shall be arranged.
A family dinner is essentially composed of:
A soup.
A fish or meat with sauce and vegetable called "Entree."
A roast, meat, poultry or game.
A vegetable of the season, dried or preserved called "Entremet" (side dish).
A sweet dish, ice cream, or some pastry.
Cheese and fruit.
Providing the dinner becomes more fashionable, you should serve two kinds of soup, a clear one and a puree or cream, from which the guest may choose; and increase the number of entrees and entremets.
A last advice before giving some examples of menus: To give pleasure a dinner should have variety, and consequently you must avoid serving the same dish or sauce twice, palatable as it may be; and as a rule a dish with white sauce should follow a dish with red or brown sauce; for instance in the second family menu given below we could not place "fillets of sole," with shrimp sauce, after the "Andalousian soup," both being red, nor after the "cream of fowl," of the holiday dinner, a fish with "Hollandaise sauce,"both being white; that will injure at once the eye and the palate of au epicure.
There are now to start with two quite simple family dinners:
SOUP.
Stock soup--Clear.
ENTREE (meat).
Chateaubriand--Brown.
Fried Potatoes.
ENTREMET.
Mushrooms on Toast--White.
ROAST.
Roast Fowl--Brown.
SWEET DISH.
Peach à la Condé--White.
SOUP.
Andalousian Soup--Red.
ENTREE (fish).
Salmon Trout.
With Hollandaise Sauce--White.
Boiled Potatoes.
ROAST.
Leg of Lamb with Mint Sauce.--Brown.
ENTREMET.
Croquettes of Oatmeal a l'Indienne--Red.
SWEET DISH.
Eggs a la Neige--White.
View page [5]
The following menu is for a holiday, and by adding one or two entremets it may serve for a banquet:
SOUPS.
Cream of Fowl--White.
Printanier--Clear and brown.
HORS D'OEUVRES.
Radishes, Olives and Anchovies.
ENTREES.
Fillets of Trout with Shrimp sauce.--Red.
Boiled potatoes.
Saddle of Mutton Richelieu--Brown.
ENTREMET.
Celery a la Moelle--White.
ROAST.
Roast Snipe on Toast--Brown.
Salad.
SWEET DISHES.
Pudding Diplomate--Yellow.
Pistachio Ice Cream with Cakes--Green.
FRUITS.
[Illustration: An illustration of three servers carrying trays of food. A decorative device featuring a shield, sword, and axe wraps around the bottom of the page.]
View page [6]
> HOW TO SET A TABLE.
AT first glance nothing pleases the eye of a guest more than a well set table, that is to say, where elegance is combined with good taste. On that matter Americans need very little advice, because, as a rule, they are very fond of fine linen and decorations of fruit and flowers.
Therefore, we will give only practical hints, taking as example a dinner quite fashionable, leaving to the housewife the care of simplifying the same for family dinners.
The table should be spacious enough to avoid the crowding of dishes or covers, and to permit the guests being comfortably seated.
There are many ways of decorating a table, the following being the one our experience has proven to be the best:
Place a center piece of flowers, around which (and according to the size of the table) may be disposed smaller pieces of flowers, fruits, bon-bons, etc., and also the "Hors d'Oeuvres" served in special small dishes.
Candle light being more fashionable than gas, and also more beautifying for the ladies, candelabra should be placed in sufficient number.
Before each plate place the necessary number of glasses, of different sizes, according to the wines that are to be served; this number not to surpass five, viz:
A glass for water.
A glass for white wine, claret and burgundy.
A glass for madeira, sherry and sweet dessert wines.
A glass for Rhine wine (if served).*
A glass or cup for champagne.
Don't fill the water glass before the dinner, but place decanters and crystal bowls filled with pieces of ice, within the easy reach of the guests.
At the right of each cover the knife, fork and spoon (the former having a sharp steel blade). These should be changed with each course.
Before the cover a set of smaller knife, fork and spoon for the sweet dishes and dessert. This last knife should have a silver blade.
*This glass is usually green or amber.
View page [7]
The napkin should be of good size, placed on the plate, folded, with a small roll between the folds.
Between each cover should be a salt cellar; for the pepper the best is to have some pepper mills with white whole pepper.
Before each cover, and supported by the glass should be a "Menu" (bill of fare) printed or hand-written; it will prove more convenient if on each card you write the name of the particular guest who will occupy the place.
The meats should be carved in the kitchen, but the parts put together in a way to represent the whole piece; they will be distributed by the host or the hostess, or, better, the dish shall be presented at the left of every guest (the ladies first) so that each may serve himself, with the right hand, according to his taste.
In every dinner "á la Française" wine is served; the number, kinds and quality varying of course according to the importance of the dinner.
This is the general order in which they are served, viz:
After the soup.--A strong dry wine such as madeira, or sherry.
With the fish.--A white dry wine such as Sauternes, Chablis, Chateau d'Yquem, Rhine wine, etc.
After the fish and until the roast.--Claret.
With the roast.--Burgundy.
With sweet dishes.--Champagnes or dessert wines such as Tokay, Malaga, Constance, etc.
As a last advice, remember the old adage: "The dinner should never await the guests, but the guests the dinner, because, however well cooked, a dish cannot be warmed over."
[Illustration: An illustration of three pigs playing musical instruments in a barn yard with with ducks, a rooster and rabbit looking on.]
View page [8]
> PUBLISHER'S NOTES.
IN the translating and collaborating of this excellent work we are indebted to M. Louis Tanty, who attended to the systematic arrangement which tends to so greatly simplify the book that no one can complain of its difficulties, even with the most elaborate dishes.
M. François Tanty, the author, was trained for his profession under Carême, the most noted cook of his day; M. Tanty then became chef of Emperor Napoleon III. of France, leaving this office for that of chef of the imperial family of Russia, where he attained a rank similar to that of Colonel in the Russian army, and was decorated by the late Czar with the Imperial Order of the Red Cross (see back cover page), in consideration of his services as purveyor to the Army and Hospital Corps in the Russian-Turkish Turkish war. M. Tanty was also proprietor of the Grand Hotel and the famous restaurant Dussaux at St. Petersburg, the latter probably the finest in the world. About three years ago he came to America to establish his sons in business, and thus has been able to adapt the requirements of his wonderful cuisine to the American home.
French cooking is proverbial for its elegance, simplicity and cheapness, so this book will prove a genuine economic blessing to the housewife, while developing her culinary skill.
View page [9]
> THE SOUPS.
[Illustration: An illustration of a woman dressed in Victorian garb preparing a meal in the kitchen.]
In this chapter we will describe the principal soups which can be made easily by any housewife. By modifying some of the recipes: for instance, by replacing in a puree one kind of vegetable for another, by game instead of fowl, or by varying the garnishing, she will have quite an infinite number of soups at her disposal. She should be careful, however, always to follow the general rules given and not to forget that anything printed in italics is always something essential.
The soup beginning the dinner should be at the same time palatable and light, to prepare but not to overload the stomach.
The soups are divided into two classes: the clear ones, whose nature is well indicated by the name, and the mixed or thick ones, that is to say, those into which, as into the puree and cream, enter eggs, flour or starch. Both of these two classes may contain either lean or fat soups.
I. BOUILLON. |
To obtain a very good stock use at the same time beef, veal and fowl, the proportions being 6 parts of beef, 2 of veal, and 1 of fowl.
As the beef gives the greatest part of the strength and nutriment, it
View page [10]
may be used alone, but it will be at the expense of the aroma and delicacy of the stock.
Moreover, the veal to be used being the shin bone, which is worth a mere nothing, and the fowl old hens, the expense will be scarcely increased.
BEEF.--The parts of the beef to be employed for stock are: the neck, shoulder, shin, ribs, flank, round, legs; add also some marrow bones if you omit the veal.
Don't forget that the meat must be very fresh, otherwise the bouillon will be inferior in every respect.
VEAL.--The part to be employed is the shin bone or hock, which is very rich in gelatinous principles.
FOWL.--Employ old fowls rather than young chickens, the former giving more taste, and having to be boiled quite a long time, it matters not if they are old and tough.
VEGETABLES.--They should be very fresh and pared only when wanted for use.
SALT.--Don't put in too much salt, because in some of its uses the bouillon may be associated with some preparations already salted and this will prove disagreeable.
PROPORTIONS.--1. For a family of five and only for one meal:
Beef and bones.......5 lbs.
Veal.................1/2 hock (about 2 lbs.).
Fowl.................The body of 1 hen.
Vegetables...........2 carrots, 1/2 turnip, 1 onion, some celery.
Water................From 3 to 4 quarts.
Time.--About 5 hours.
2. To prepare 3 gallons of bouillon to be kept for culinary purposes:
Beef................15 lbs
Veal................1 hock (about 5 lbs.).
Fowl*...............1 hen, or the bodies of 2.
Vegetables..........4 carrots, 1 turnip, 1 leek, some celery, 2 onions.
Water...............3 1/2 gallons (about).
Time.--About 5 hours.
REMARKS.--One of the onions should be halved and browned on the stove before being put in the soup to give color and taste. When only one onion is used you brown one of the halves. You may also put one or two cloves in the part of the onion which has not been browned.
[Editorial note: The following note appears at the bottom of page 10 in the original text.]
*Boiled chicken served with a white sauce and rice is a very good family dish; the flesh of the chickens serve also for chicken croquettes.
PREPARATION.--1st. Let the cold water from the faucet run freely over your beef and veal so as to wash them from all impurities. Put
View page [11]
them in a kettle with the necessary quantity of water,* cold water and not hot or warm, taking care that the water covers the meat well but does not reach higher than two inches from the edge of the kettle. 2d. Allow to boil slowly while scumming until clear. It will prove advantageous to add from time to time one spoonful of cold water, which will facilitate and accelerate the separation of the scum. 3d. When the stock is clear (after half an hour) add your vegetables which should have been pared only a little while before, to be fresh, and let boil for two (2) hours. 4th. Take the veal out of the pot, as all juices will have been extracted from it. add the fowl and let the soup boil slowly for another three (3) hours.† 5th. Take the floating grease off, and pass through a strainer or napkin.
CLARIFICATION.--If it happens that your stock is not clear, having perhaps boiled too quickly, you may clarify it as follows: 1st. Put your kettle on the corner of the range so that, though very hot, it doesn't boil. 2d. Break into a bowl or sauce pan 2 eggs with their shells, beat with 1/2 or 1 pound chopped meat, and 1 or 2 glassesful of water. Add while beating from 3 to 5 glasses of stock and pour the whole in the kettle while stirring. 4th. Pass the stock through a strainer and then through a napkin.
2. CONSOMME. |
PROPORTIONS.--For five persons:
Fowl........1.
Veal hock...1/2.
Vegetables..1 carrot, 1 onions, some celery.
Stock.......3 to 4 quarts.
Time.--About 2 1/2 hours.
PREPARATION.--1st. Cut to pieces the fowl and the veal, let them cook in some butter until a light brown; then put them in a kettle with the necessary amount of stock. 2d. Allow to cook slowly for two hours while scumming from time to time. 3d. Take the floating grease off and pass through a napkin.
*Hot water would obstruct the pores of the meat thus enclosing juices as well as impurities.
†Place your kettle on the corner of the range so that ebullition takes place only on one side of the kettle. In this way it is easier to obtain a clear soup.
View page [12]
3. CONSOMME DE VOLAILLE. |
4. POT AU FEU. |
Stock.......2 to 8 quarts.
Vegetables..2 carrots, 1 onion, 1/2 head of cabbage, 1 leek, some celery.
Time.--1 3/4 to 2 hours.
PREPARATION.--1st. Slice your vegetables quite fine, let them cook in some boiling water until quite soft and let them drip through a strainer. Put the vegetables in an empty sauce pan or kettle, pour over the necessary quantity of stock and allow to cook slowly for 1 1/2 hours.
5. CROUTE AU POT. |
6. PRINTANIER. |
The carrots and turnips must be as tender as possible, and you cut them in small dices or better in small balls or ovals with a vegetable spoon; the Brussels sprouts and the cauliflower shall not exceed the size of a hazel nut; the green peas shall be chosen as fine as possible and the green beans cut in small lozenges.
PROPORTIONS.--For five persons:
PREPARATION.--Do as for "pot au feu;" for fine dinners use consomme instead of stock.
View page [13]
7. BRUNOISE. |
8. JULIENNE. |
Stock or consomme.................2 to 3 quarts.
Vegetables........1 carrot, 1/2 turnip, 1/10 cabbage, 1/2 leek. (All very fresh.)
Time.--About 1 3/4 hours.
PREPARATION.--1st. Slice your vegetables into "julienne," that is to say into fine strips about 1 1/2 inches long, put them in a sauce pan with some butter and a teaspoonful of sugar; let cook awhile. 2d. Pour your stock or consomme over and allow to cook for 1 1/2 hours.*
9. POTAGE COLBERT. |
PREPARATION.--Make a printanier or brunoise as above, but with little vegetables and when in the tureen add a poached egg for each person.
NOTE.--There are different methods to poach eggs, but the following is the easiest and best. 1st. Pour your eggs in as much boiling water as will not stop the ebullition and let them boil for six minutes. 2d. Take the eggs out with a skimmer and pour cold water over them. (This will facilitate the shelling of the eggs.) 3d. Take the shells off carefully and put the eggs in the soup only when ready to serve.
10. CONSOMME AU RIZ. |
[Editorial note: The following note appears at the bottom of page 13 in the original text.]
*What distinguishes the "Julienne" from the former soups is that in this one the vegetables are not previously cooked in boiling water.
PREPARATION.--1st. Wash your rice and let it boil in some water till soft. 2d. Let it drip, cool it with cold water and let it drip again.
View page [14]
3d. Warm your stock or consomme and when ready to serve put the rice in the soup which you must not allow to boil again.
11. CONSOMME AU VERMICELLE. |
PREPARATION.--1st. Break your vermicelli in pieces 1 inch long or the macaroni in pieces 1/2 inch long and let either cook in some boiling water and do as indicated above for the rice. (2d and 3d.)
13. POTAGE MILANAISE. |
Stock or consomme...................2 to 3 quarts.
Macaroni............................1/4 lb.
Rasped Cheese (Parmesan preferred)..2 oz.
PREPARATION.--As for the above, but when ready to serve add the rasped cheese and some white pepper.
14. POTAGE "OXTAIL." |
Oxtail........1.
Vegetables....1 carrot, 1 onion.
Madeira.......1 glassful.
Corn starch...1 small tablespoonful.
Red pepper....A little.
Stock.........2 to 3 quarts.
PREPARATION.--1st. Take one oxtail, cut it in pieces one inch long let it boil in some water until tender. 2d. Let it drip, pare it to take off the grease and small bones. 3d. Put it in a sauce pan with 2 or 3 quarts of bouillon, 1/2 glass madeira, 1 onion and 1 carrot, some thyme and laurel. Let the whole cook for 3 hours. 4th. Pour the bouillon through a strainer in another sauce pan, take off the floating grease, add 1/2 of a glass of madeira, a little red pepper; allow to cook awhile and when ready to serve add, while stirring, 1 tablespoonful of corn starch mixed with 1 glass cold bouillon. 5th. Serve in a tureen in which you place the pieces of the tail.
View page [15]
15. POTAGE TORTUE. |
PROPORTIONS.--For five persons:
Calf Head.......1/2.
Vegetables......2 onions, 3 carrots, some celery, thyme and laurel.
Mushrooms, truffles, cockscombs, "ad libitum."
Maderia.........1 glassful.
Vinegar.........1/2 glassful.
Flour...........2 tablespoonsful.
Starch..........1 tablespoonful.
Caramel.........}
Red pepper......}A little.
Whole pepper....}
Stock...........2 or 3 quarts.
PREPARATION.--Have the 1/2 of a calf's head, take the bone off, put the meat in a kettle with cold water; allow it to boil while skimming carefully for about ten minutes. 2d. Put the meat in cold water to cool it, let it drip. 3d. Put the meat in another kettle with two tablespoonsful of flour and add 1/2 gallon cold water, while stirring, and one-half (1/2) glass vinegar (this for the purpose of keeping the calf white), add 2 onions, 3 carrots, some thyme and laurel, some whole pepper, let boil one hour and skim. 4th. Allow the meat to drip, press the same between two loaded plates until cold. 5th. Cut the cold calf's head in dices, put them in a pan with mushrooms (also truffles, cockscombs), 1 glassful madeira, 2 quarts stock, let boil awhile and skim. 6th. When ready to serve add a little caramel* (to give color), a little cayenne pepper and a cup of bouillon in which you have mixed 1 tablespoonful of corn starch.
[Illustration: An illustration of a woman wearing an apron tasting steaming soup from a soup spoon.]
*We call burned sugar caramel.
View page [16]
16. MULLAGATAWNEY. |
Fowl..........1 young chicken or the giblets of some.
Ham (lean)....4 ounces.
Butter........1 tablespoonful.
Vegetables....1 carrot, 1 onion, 1 celery.
Flour.........1 1/2 tablespoonful.
Red pepper....}A little.
Sugar.........}
Stock.........2 to 3 quarts.
Time.--1 hour.
PREPARATION.--1st. Chop your onion fine and let it cook in a sauce pan to a light brown, add then the chicken cut in pieces about 2 inches long, the ham, carrots and celery cut in dices. 2d. Allow the whole to cook a while, sift the flour in while stirring, add 2 to 3 quarts of stock. 3d. Let cook slowly for 1/2 hour longer if the chicken is not tender. 4th. Take the floating grease off, add a little bit of pepper and sugar and put in the tureen 1 1/2 tablespoonsful rice (cooked as indicated in 10).
17. TCHY A LA RUSSE. |
Beef breast........6 lbs.
Vegetables.........1/2 cabbage, 2 carrots, 2 onions.
Water..............2 to 3 quarts.
Flour..............2 tablespoonsful.
Sour cream.........1 glassful.
PREPARATION.--1st. Take 6 lbs. of beef breast, cut it into pieces about 1 inch long, place it in a kettle with two to three quarts cold water, let boil while skimming. 2d. When the bouillon begins to be clear, add 1/2 cabbage, 2 carrots, 2 onions, sliced quite fine, and let cook for about 3 hours. 3d. When quite ready to serve, mix in a bowl 2 tablespoonsful of flour with about 1 glass bouillon (not too warm), pour in the kettle while stirring, add 1 glass of sour cream and serve hot; the soup and meat being served together in the tureen.
NOTE.--In winter time the Russians replace the fresh cabbage with sour krout.
18. POTAGE SEMOULE LIEE. |
Semolia.................1/4 lb.
Cream...................1 glassful.
Yolks...................2.
Stock...................2 to 3 quarts.
Time.--3/4 hour.
View page [17]
PREPARATION.--1st. Warm the stock in a sauce pan till it boils, then sift the semolia in and pour slowly with the left hand while stirring with the right one, so as to mix well. 2d. Allow to cook for 1/2 hour and when ready to serve, pour in the sauce pan (which has been set on a corner of the range) 1 glassful of cream mixed with the two yolks, stirring all the time.
19. POTAGE A L'ORGE. BARLEY SOUP. (Fat Soup--Half thick.) |
Barley.....3 tablespoonsful.
Yolk......1.
Cream......1 glassful.
Butter.....1 tablespoonful.
Stock......2 to 3 quarts.
Time.--2 3/4 hours.
PREPARATION.--1st. Wash your barley and let it stand for 1/2 hour in some cold water. 2d. Let it drip and let it cook till soft in some boiling water. 3d. Let it drip, cool with some cold water and let it drip again. 4th. Put your barley with your stock in a sauce pan and allow to cook for one hour. 5th. When ready to serve, beat in a bowl 1 yolk, 1 glassful cream, 1 tablespoonful butter; add little by little while stirring some of the soup, then, placing the sauce pan on a corner of the range, pour the mixture in while stirring, but do not let the soup boil again.
20. POTAGE ANDALOUX. |
Tomatoes........1/2 lb.
Vegetables......1 carrot, 1 onion, some thyme and laurel.
Rice............1 1/2 tablespoonful.
Corn starch.....1 teaspoonful.
Butter..........1 tablespoonful.
Stock or water..2 quarts.
Time.--1 1/2 hours.
PREPARATION.--1st. Put in a sauce pan 1/2 lb. can of tomatoes (or 1/2 lb. fresh tomatoes which you have scalded apart in some boiling water) with 1 carrot and 1 onion minced, some thyme and laurel, let cook 1 hour. 2d. Sift the whole through a strainer, add 2 quarts stock or water, salt, white pepper and cayenne pepper. 3d. Pour in 1 teaspoonful of corn starch mixed in a little cold water and one tablespoon of good butter. 4th. When ready to serve add 1 1/2 tablespoonsful of rice cooked apart. (No. 10.)
21. BORCH A LA POLONAISE. |
Red beets.......3
Vegetables......1 onion, 1/3 head cabbage.
Butter..........1 tablespoonful.
Stock or water..2 to 3 quarts.
Flour...........1/2 tablespoonful.
Milk............1 glassful.
Time.--1 1/4 hours.
View page [18]
PREPARATION.--1st. Clean and mince 2 red beets, 1 onion, 1/8 of a cabbage, put the whole in a sauce pan with some butter, cook awhile, then add 1/2 tablespoonful of flour and 2 to 3 quarts of stock, cook 1 hour. 2d. Grate 1 red beet, press it through a napkin and when ready to serve pour the juice in the soup and add a glassful of milk.
22. POTAGE A LA REINE. |
Fowl........1 hen or chicken.
Vegetables..1 onion, 1 carrot, 1 stalk of celery.
Water.......2 to 3 quarts.
Time.--2 1/2 hours.
PREPARATION.--1st. Take one chicken and allow it to cook for 2 hours in 1/2 gallon of water with 1/2 veal or beef knuckle, 1 onion, 1 carrot, 1 sprig of celery. 2d. When the chicken is quite tendor let it drip and strain the stock through a napkin. 3d. Take the chicken off, put the fillets apart and pound the remainder of the flesh in a mortar. 4th. Add, little by little, while beating, the stock, and sift that paste through a sifter so as to obtain a pap. 5th. Let melt in a sauce pan 2 tablespoonsful of butter with 1 1/2 tablespoonsful of flour; pour the pap in, let it become hot, but don't allow it to boil. When ready to serve add the chicken fillets, cut into small dices.
23. CREME DE CELERI. |
Celery.....5 stalks.
Flour......3 tablespoonsful.
Butter.....3 tablespoonsful.
Yolks.....3.
Sugar......1/2 teaspoonful.
Cream......1 glassful.
Stock......2 to 3 quarts.
PREPARATION.--1st. Wash and clean the celery stalks, let them boil in water for 5 minutes, let them drip, cool them with cold water and let them drip again. 2d. Chop the celery stalks, put them in a sauce pan with 2 tablespoonsful butter and 3 tablespoonsful flour, allow the whole to cook awhile and add the stock. 3d. Let cook altogether for 1 hour, pass through a sifter, and put the pap in a sauce pan and heat it hot. 4th. When ready to serve make a "liaison" with 3 yolks, 1 glass cream, 2 tablespoonsful butter, and do as indicated above in No. 22 (See page 27, General Remarks.)
24. CREME D'ASPERGES. |
View page [19]
25. CREME DE CHOUX FLEURS. |
26. PUREE CRECY. |
Carrot..........6.
Onion...........1.
Butter..........1 tablespoonful.
Flour...........1 tablespoonful.
Rice............1 1/2 tablespoonsful.
Stock or water..2 to 3 quarts.
PREPARATION.--1st. Cut your carrots in small dices, and let them cook in a sauce pan with some butter and a chopped onion. 2d. Add while stirring, 1 tablespoonful of flour and 2 to 3 quarts stock or water and let cook slowly for 1 hour. 3d. Pass through a sifter or strainer, and when ready to serve add 1 tablespoonful good butter and 1 1/2 tablespoonsful rice cooked separately. (No. 10.)
27. POTAGE ST. GERMAIN. |
28. POTAGE CONDE. |
White kidney beans.....1 pint.
Onions.................2.
Butter.................2 tablespoonsful.
Stock or water.........2 to 3 quarts.
PREPARATION.--Take 1 pint white kidney beans, let them cook in some salted water with one sliced onion. 2d. When well cooked sift through a strainer or a sifter, put this pap in a sauce pan with 2 to 3 quarts stock or water, and when ready to serve add 2 tablespoonsful of butter. Serve hot with small toasts apart.
29. POTAGE MUSARD. |
View page [20]
30. CREME DE LENTILLES. |
31. POTAGE PAYSANNE. |
Vegetables.......Cabbage 1/3, carrot 1, potato 1, turnip 1/2, onion 1/2, some celery.
Water............2 to 3 quarts.
Milk.............1 glassful.
Butter...........1 tablespoonful.
Time.--1 1/2 hours.
PREPARATION.--1st. Take 1/3 cabbage, 1 carrot, 1 potato, 1/2 turnip, 1/2 onion, some celery, mince them all, then wash and let drip. 2d. Put those minced vegetables in a sauce pan with 2 to 3 quarts of water and a little salt, allow them to boil for 1 1/2 hours. When ready to serve add 1 glass milk, 1 tablespoonful butter and some pieces of toast.
32. SOUPE A L'ONION. |
Onions...........12 (somewhat according to the size).
Butter...........2 tablespoonsful.
Flour............1 tablespoonful.
Bread............1/2 lb.
Rasped cheese....1/2 lb.
Water............2 to 3 quarts.
Time.--1 hour.
PREPARATION.--1st. Have about 12 fine slices of bread and 1/2 lb. of rasped cheese, Parmesan preferred, place some slices on the bottom of a dish that can be put in an oven, pour over a bed of cheese, then a bed of bread, etc., finishing by a bed of bread but preserving enough cheese for a last bed. 2d. Chop about 12 onions, let them cook slowly in a sauce pan with about 2 tablespoonsful of butter until a light brown, add while stirring 1 tablespoonful of flour, stir the whole for a while, then add 2 quarts of water. 3d. Allow to cook for 5 minutes. 4th. Pour this soup through a strainer on the bed prepared as above. 5th. Pour over the dish a last bed of cheese, and let it bake until a light brown.
CAUTION.--In serving this soup take care to give each guest some of the crust, dry and palatable.
NOTE.--You may have a good family soup by doing only as indicated in the 2d. and 3d. and serving it with some toast and rasped cheese.
View page [21]
33. SOUPE A L'OSEILLE. |
Sorrel............1 lb.
Butter............3 tablespoonsful.
Flour.............1 tablespoonful.
Eggs.............2.
Cream.............1 glassful.
Water.............2 or 3 quarts.
Bread for toast...Ad libitum.
Time.--1/2 hour.
PREPARATION.--1st. Clean, wash and let drip 1 lb. sorrel. 2d. Chop it fine and let it cook slowly for 5 minutes in a sauce pan with two tablespoonsful of butter. 3d. Add while stirring 1 tablespoonful of flour and 2 or 3 quarts water. Let boil awhile. 4th. Beat in a bowl 1 glassful of cream, 2 eggs, 1 tablespoonful butter; take the saucepan on a corner of the range and pour the contents of the bowl in while stirring. Don't allow to boil again and serve with some slices of bread or toast.
34. OUKA DE PERCHES A LA MOSCOVITE. |
Fresh perch........4 lbs.
Vegetables.........2 onions, 4 carrots, 4 stalks of celery, some parsley, thyme and laurel.
Time.--1 hour.
PREPARATION.--1st. Clean and wash carefully about 4 lbs. very fresh perch. Take the fillets off and put them apart. 2d. Put the heads and the back bones in a kettle with two onions, 2 carrots, 2 celery stalks, some parsley, thyme and laurel, 2 quarts of water, a little salt, let boil for 1 hour. 3d. Slice in "julienne" (See No. 8), 2 celery stalks and 2 carrots, let them cook in some water until quite tender, then let them drip. 4th. Put the dripped vegetables in a sauce pan with the fillets, pour over the fish "stock" and let cook again for 1/4 hour.
This soup, which may be made with quite every kind of fish, provided it is very fresh, can be served advantageously with lean dinners and is matchless for camping parties.
35. BOUILLABAISSE. |
View page [22]
the late Emperor of Russia, who was very fond of fish soup, but did not like to find "fish bones" in his plate.
PROPORTIONS.--For five persons:
Redsnapper........1.
Dorade or pike....1.
Perch.............2.
Lobster (alive)...1.
Vegetables........1 onion, 6 tomatoes, 2 cloves of garlic.
Thyme and laurel..Some.
Soffran...........A little.
Butter............1 tablespoonful.
Bread.............1/2 lb.
White wine........1 pint.
Water.............2 to 3 quarts.
PREPARATION.--1st. Clean and wash your fishes, take the fillets off and put them aside on a dish; cut off the small paws and the extremity of the lobster's tail, put them apart in a mortar to be broken fine, cut the claws in two, then turn the lobster (placing its back on the table) and cut the tail in slices 1/2 inch thick and the body in 4 parts, lengthwise and then across. (Always turn a lobster when you wish to divide it.) Place these pieces of lobster apart with your fillets. 2d. Put two chopped onions in a sauce pan with some butter, or olive oil, let cook until a light brown, add the heads and the bones of the fishes, the paws of the lobster broken fine, 1 pint white wine, 2 quarts water, 6 sliced tomatoes, 2 crushed cloves of garlic, some thyme and laurel, some soffran (Spanish soffran); let cook from 1/2 to 3/4 hour. 3d. 20 minutes before serving dispose your fillets and pieces of lobster in a hollow dish, pour the fish "stock" over through a fine strainer, let boil while scumming for about 10 minutes and serve with some toasts apart.
36. SOUPE AUX HUITRES. |
Oysters.........5 dozen.
White wine......1 glassful.
Yolks..........3.
Cream...........1/2 glassful.
Butter..........2 tablespoonsful.
Water or stock..1 quart.
Time.--1/2 hour.
PREPARATION.--1st. Take your oysters from the shell, put them with their juice and 1 glassful white wine in a sauce pan, let cook awhile until firm. 2d. Let the oysters drip, pour the juice in a sauce pan through a strainer, and place the oysters on a folded napkin to dry them well. 3d. Add in the sauce pan 1 quart of water or stock, let boil awhile and scum. 4th. When ready to serve beat in a bowl 3 yolks, 1/2 glassful of cream, 3 tablespoonsful of butter, add in the sauce pan while stirring (as indicated page 27, General Remarks) and pour in a tureen where you have placed the oysters in advance.
View page [23]
37. SOUPE AUX CLAMS. |
Clams..........2 dozen.
Vegetables.....1 onion, 1 carrot, 1 parsley root.
Butter.........2 tablespoonsful.
Lemon..........1.
Time.--1 hour.
PREPARATION.--1st. Cut in dices 1 onion, 1 carrot, 1 parsley root, let cook the whole for five minutes in some butter; add then water and allow to cook again slowly for 3/4 hour. 2d. Take 2 dozen clams off their shells, put them with their juice in a bowl, and when ready to serve pour the whole in a sauce pan, allow to boil for 5 minutes, add 1 tablespoonful of good butter mixed with some hashed parsley. Serve with sliced lemons.
38. POTAGE VELOURS. |
Corn starch............3 tablespoonsful.
Eggs..................2.
Butter.................2 tablespoonsful.
Milk...................1 glassful.
Water, milk, or stock..2 to 3 quarts.
Time--1/2 hour.
PREPARATION.--1st. Let boil your water, milk or stock, and add 3 tablespoonsful corn starch mixed with a glass of cold water, milk or stock. 2d. Let boil for five minutes then add (as indicated page 27, General Remarks) 2 whole eggs, beaten in a bowl with 1 glass milk and 2 tablespoonsful butter.
39. POTAGE PARMENTIER. |
Vegetables......1/2 onion, 2 potatoes.
Cream...........1 glassful.
Butter..........1 tablespoonful.
Water or stock..2 to 3 quarts.
PREPARATION.--1st. Put in a sauce pan 1/2 minced onion, fry it until it becomes light brown. 2d. Add 2 minced potatoes and fry them for a little while. 3d. Add 2 quarts of bouillon or water; allow it to boil for twenty minutes. 4th. Sift the whole through a sieve and put the puree back in the sauce pan. 5th. When ready to serve add 1 glass cream, mixed with 1 tablespoonful butter without allowing the soup to boil again.
View page [24]
40. POTAGE SEMOULE AU LAIT. |
Do as for No. 18, but mix your yolks with some cold milk.
41. POTAGE PRINCESSE. (Vulgo Panada.) |
Bread........1/2 lb.
Eggs........3.
Butter.......3 tablespoonsful.
Cream........1 glass.
Water........2 quarts.
Time--1 hour.
PREPARATION.--Let the water boil and when boiling add the bread broken into small pieces. 2d. Allow to cook for 3/4 hour while stirring from time to time. 3d. When ready to serve beat in a bowl 3 eggs, 3 tablespoonsful butter and 1 glassful of milk or cream, and do as indicated above. (23, 4th part).
42. CREME DE POTURONS. |
Pumpkin.......3 to 4 lbs.
Butter........4 tablespoonsful.
Sugar.........1 teaspoonful.
Milk..........2 to 3 quarts.
PREPARATION.--1st. Take the flesh off and cut it in dices 1 in. square. Let boil in some water till tender. 2d. Sift it through a strainer and put the pap in a sauce pan with 4 tablespoonsful of butter, 1 teaspoonful sugar, a little salt; let boil a while, then add 2 quarts boiling milk, stir well the whole and serve with some fried toast (fried at the time of serving preferred).
43. CREME DE MAIS. |
Sweet corn......3 to 4 tablespoonsful.
Yolks..........2.
Butter..........2 tablespoonsful.
Cream...........1 glassful.
Milk............2 quarts.
Time.--3/4 hour.
PREPARATION.--1st. Put the sweet corn in two quarts boiling milk, and let cook while stirring for 1/4 hour. 2d. Sift through a sifter, put the pap in a sauce pan and when ready to serve pour in a "liaison" composed
View page [25]
of 2 yolks, 1 glassful of cream and 2 tablespoonsful of butter, doing as indicated page 27, General Remarks.
44. CREME DUCHESSE BUCKINGHAM. CREAM OF ALMONDS. (Lean--Half Thick.) |
Sweet almonds.....2 lbs.
Bitter almonds....6 to 8.
Butter............2 tablespoonsful.
Sugar.............1 teaspoonful.
Starch............2 teaspoonsful.
Milk..............2 quarts.
Time.--1 hour.
PREPARATION.--1st. Skin the almonds (dip in boiling water until the skin is tender, let drip, cool in cold water and let drip again, then take the skin off), put them all except 12 in a mortar with 1 glass milk, break them fine, then add little by little and while mixing with the pestle, about 1 quart of milk. 2d. Put the pap in a napkin and press by turning ends in opposite directions. (This shall be done by 2 persons.) 3d. Put the juice of the almonds in a sauce pan, add another quart of milk, let warm but not boil. 4th. When ready to serve add a "liaison" composed of 2 teaspoonsful corn starch, 1 teaspoonsful sugar, some salt, 2 tablespoonsful butter mixed with 1 glassful cold milk and do as above. 5th. Cut the almonds you have preserved in strips, and put them in the tureen and pour the cream over.
45. BISQUE DE HOMARDS. |
Lobsters..........2 cooked.
Butter............3 tablespoonsful.
Flour.............3 tablespoonsful.
Madeira...........1 glassful.
Milk..............1 pint.
Stock or water....2 quarts.
Time.--1 hour.
PREPARATION.--1st. Take the flesh off the tail and the claws, slice it and put it apart. 2d. Break fine in a mortar the shells and claws with 3 tablespoonsful butter. 3d. Put that pap in a sauce pan with 1 glassful madeira, let it cook awhile, add 3 tablespoonsful flour, stir well the whole, add 1 pint milk and let boil a while. 4th. Sift the whole through a strainer, put this pap in a sauce pan, add 2 quarts stock or water, let warm well and when ready to serve add the juice of a lemon, some cayenne pepper, and 2 tablespoonsful butter. 5th. Place the slices of flesh in a tureen, pour the soup over and serve hot.
View page [26]
> RECAPITULATION.
| I. FAT SOUP. CLEAR. | |||||
|---|---|---|---|---|---|
| 1. | Bouillon. | ||||
| 2. | Consomme..................... | Fundament of other soups. | |||
| 3. | Consomme de volaille......... | Consomme of fowl. | |||
| 4. | Pot au feu............... | { | Stock or consomme with vegetables previously cooked apart in some boiling water. | ||
| 5. | Croute au pot............ | { | |||
| 6. | Printanier............... | { | |||
| 7. | Brunoise................. | { | |||
| 8. | Julienne................. | Stock or consomme with vegetables not having been cooked as above. | |||
| 9. | Colbert...................... | Printanier with poached eggs. | |||
| 10. | Consomme au riz.......... | { | Stock or consomme with farinaceous substances, having been previously cooked apart, in boiling water. | ||
| 11. | Consomme au vermicelle... | { | |||
| 12. | Consomme au macaroni..... | { | |||
| 13. | Potage milanaise......... | Consomme or stock with macaroni and rasped cheese. | II. FAT SOUPS. HALF THICK. | ||
| 14. | Ox tail................. | { | Stock with madeira, starch and pieces of oxtail or calf's head. | ||
| 15. | Potage tortue........... | { | |||
| 16. | Mullagatawny........... | { | Stock with flour and flesh, beef in the former and fowl in the second. | ||
| 17. | Tchy a la Russe......... | { | |||
| 18. | Potage Semoule Lice.......... | Stock with semolia, eggs and cream. | |||
| 19. | Potage a l'orge.............. | Stock with barley, cream, butter. | |||
| 20. | Potage Andaloux. | ||||
| 21. | Borch a la Polonaise......... | Beets, milk and stock. | III. FAT SOUP. PUREE OR CREAM. | ||
| 22. | Potage a la Reine...... | Cream of fowl............... | { | Always prepared with stock. | |
| 23. | Creme de Celeri........ | Cream of celery............. | { | ||
| 24. | Creme d'asperges....... | Cream of asparagus.......... | { | ||
| 25. | Creme de choux fleurs.. | Cream of cauliflower........ | { | ||
| 26. | Puree Crecy............ | Cream of carrots with rice.. | { | ||
| 27. | *Potage St. Germain....... | Cream of green peas. | |||
| 28. | *Potage Conde............. | Cream of white kidney beans. | |||
| 29. | *Potage Musard............ | Cream of red kidney beans. | |||
| 30. | *Creme de Lentilles....... | Cream of lentils | I. LEAN SOUP. CLEAR. | ||
| 31. | Potage Paysanne. | ||||
| 32. | Soupe a l'onion. | ||||
| 33. | Soupe a l'oseille............ | Sorrel soup. | |||
| 34. | Ouka de perches a la Russe... | Fish soup. | |||
| 35. | Bouillabaisse................ | Highly seasoned fish soup. | |||
| 36. | Soupe aux huitres............ | Oyster soup. | |||
| 37. | Soupe aux clams. | ||||
*May be prepared with water instead of stock for a lean dinner.
View page [27]
| II. LEAN SOUPS. HALF THICK. | ||||
|---|---|---|---|---|
| 38. | Potage velour............... | Soup with starch, eggs and butter. | ||
| 20. | Potage andaloux............. | Lean or fat. | ||
| 39. | Potage Parmentier........... | Cream of potatoes. | ||
| 40. | Semoule au lait............. | Semolia with milk. | ||
| III. LEAN SOUP. PUREE OR CREAM. | ||||
|---|---|---|---|---|
| 41. | Potage Princesse....... | Puree of bread............. | { | Lean or fat. |
| 27. | Potage St Germain...... | Cream of green peas........ | { | |
| 28. | Potage Conde........... | Cream of white kidney beans | { | |
| 29. | Potage Musard.......... | Cream of red kidney beans.. | { | |
| 30. | Creme de lentilles..... | Cream of lentils........... | { | |
| 42. | Creme de poturons...... | Cream of pumpkins.......... | { | |
| 43. | Creme de mais.......... | Cream of sweet corn........ | { | |
| 44. | Creme Duchesse Buckingham | Cream of almonds........ | { | |
| 45. | Bisque de homards...... | Cream of lobsters.......... | { |
> PUREES OF CREAM.
> GENERAL REMARKS.
The puree or cream is quite a thick soup, very palatable and substantial. It is made out of fowl, game, vegetables, or fish. In every case you have first to cook well the particular materials until tender and to sift them through a sifter to obtain quite a clear pap; to which you add what the French cooks call a "liaison," binding, to unite all the parts together. This is made with yolks, cream and butter (also sometimes flour or starch), and don't forget
1st. That this "liaison" should be added only when ready to serve
2d. That the sauce pan shall be placed on a corner of the range and that you should add some of the hot pap to your "liaison" before you pour it in the sauce pan.
3d. That you should never allow a soup to boil after you have poured in a "liaison."
[Illustration: An illustration of two obese women, one ladling some water into a soup pot, the other one holding a knife in one hand and a goose on a spit in the other. A live goose in the background is flapping its wings and honking.]
View page [28]
[Illustration: An illustration of a young girl, holding a garnished pig's head on a platter. The illustration is surrounded by decorative border.]
>
THE
HORS D'OEUVRES
The hors d'oeuvres are to be served more often at lunches than at dinners; however a quite fashionable dinner cannot be without some of them, at least without some cold ones. The "hors d'oeuvres" are divided into cold and warm, the former being more common because they are more easily prepared.
> THE COLD HORS D'OEUVRES.
Usually the cold hors d'oeuvres are placed on the table in advance; by so doing you add to the general decorative effect and the guests will find at their disposal some light dishes, as soon as they have finished their soup and while awaiting the fish.
They should always be served in special dishes (radish dish, relish dishes, butter boat, etc.) in china or crystal.
46. RADISHES. |
47. OLIVES. |
View page [29]
48. SARDINES. |
49. ANCHOVIES. |
50. SMOKED OR DRIED MEAT OR FISH. |
51. CUCUMBER SALAD. |
52. TOMATO SALAD. |
[Illustration: An illustration of a fish split into halves and served on an oval platter.]
53. HERRINGS. |
2d. SALTED.--They should be freshened for 2 days in half milk and half water, then cut in the middle, take off the back bone, cut the fillets in pieces 1 inch wide and arrange them on a plate according to the accompanying cut. Pour over some oil mixed with vinegar, then chop apart the yolk and the white of a hard egg, also some parsley and red beets and dispose between the two halves.
54. OYSTERS. |
> WARM HORS D'OEUVRES.
The warm hors d'oeuvres belong more to the "Restaurant" than to the "Family" cooking. However the following are quite simple to prepare and will have a nice effect with a fashionable dinner.
View page [30]
They should be served when the guests are finishing their soup and be cooked just before serving. Therefore it is difficult to serve them when you have more than 8 or 10 guests, and we recommend them more for select lunch and tea parties than for regular dinners.
55. CROQUETTES VOLAILLE. |
Fowl...........The flesh of one.
Yolks.........2.
Stock..........2 glassesful.
Butter.........2 tablespoonsful.
Eggs..........1 or 2.
Flour..........2 tablespoonsful.
Parsley........}
Mushrooms......}A small amount.
Truffles.......}
Bread crumbs...Enough to roll the croquettes in.
PREPARATION.--1st. Remove the flesh, chop it fine, chop also the mushrooms, the parsley and the truffles, mix all together. 2d. Let melt in a sauce pan 2 tablespoonsful butter mixed with 2 tablespoonsful flour, add little by little and while stirring about 2 glassesful of stock, let boil awhile in stirring till this sauce becomes a little thick. 3d. Add the chopped flesh, etc, stir well the whole and add two yolks, stir again till well mixed. 4th. Pour in a dish so as to obtain a coat 1 inch thick, let cool,taking care to place some buttered paper over to prevent the upper part from drying and becoming black. 5th. When cold, cut in pieces about two inches long and 1 inch wide, roll them in some flour, dip them in a beaten egg, roll them again in some bread crumbs. 6th. Let fry in butter, serve on a folded napkin.
56. FILLETS DE VOLAILLE. |
Fowl............2 young chickens.
Flour...........2 tablespoonsful.
Milk............1 glassful.
Bread crumbs....Enough to roll the fillets in.
Butter..........Enough to fry the fillets.
Time.--1 1/2 hour.
PREPARATION.--1st. Take the fillets and the legs off, cut the fillets in 2 and the legs in 3. 2d. Dip those pieces in some milk, roll them in flour or bread chipping and fry in butter.
NOTE.--Use the bodies of the chicken when making stock.
View page [31]
57. HUITRES FRITTES. |
58. HUITRES GRILLEES. |
59. COQUILLES DE SAUMON A LA PARISIENNE. |
60. COQUILLES DE TRUITE. |
61. COQUILLES DE PIKE. |
62. COQUILLES DE HOMARD. |
63. COTELETTES DE HOMARD. |
64. SOUFFLET AU FROMAGE. |
Cheese...............1/2 lb. (Swiss or Parmesan.)
Eggs................3.
Milk.................2 glassesful.
Flour................2 tablespoonsful.
Small paper boxes....10.
Time.--1 hour.
PREPARATION.--1st. Break 3 eggs, put the yolks in a sauce pan and the whites apart. 2d. Add in the sauce pan a little salt and white pepper, 2 spoonsful of flour, stir well the whole, add 2 glassesful of milk, let cook while stirring for 1/4 hour. 3d. Add 1/2 lb. rasped cheese (Swiss or Parmesan). 4th. The above being well mixed, put the sauce pan on a corner of the range, beat your white of egg, a salad dish is very convenient for that purpose* and add the beaten eggs little by little, while stirring. 5th. Fill your paper boxes 3/4 full, put them on a baking plate, let bake in an oven until well risen and until the soufflet becomes bright yellow. Serve immediately.
*Never beat whites except in earthenware, glass or copper utensils.
View page [32]
65. RAMKINS. |
Eggs.......4.
Flour.......3 spoonsful.
Butter......3 spoonsful.
Cheese......1/2 lb. (Parmesan or Swiss.)
Water.......1 glassful.
PREPARATION.--1st. In a sauce pan, put 1 glass water, 3 tablespoonsful butter, let boil and add while stirring and little by little about 3 tablespoonsful of flour. 2d. When the mass is thick enough let it cool a little on a corner of the range and add 4 eggs, one by one, while beating continually. 3d. Add 6 oz. rasped cheese, stir well and put this pap on a pie plate, in the shape of small cakes about an inch distant, and sprinkle over 2 oz. cheese cut in very small dices. Let bake in an oven till light brown.
66. HARENGS EN PAPILLOTTE. |
Herring, salted.....3.
Mushrooms...........1/4 lb.
Onions..............1.
Parsley.............1/2 handful.
Flour...............1 tablespoonful.
Stock...............1 glassful.
Time.--1/2 hour.
[Illustration: An illustration of three heart-shaped papers used in making Harengs en Papillotte. They are labeled I, II, and III.]
PREPARATION.--1st. Freshen 3 salted herring (53). 2d. Skin them, take the fillets off and divide them in two. 3d. Make a "sauce papillotte" as follows: Fry in butter till light brown 1 chopped onion, add 1/4 lb. box mushrooms, 1/2 handful parsley, 1 fillet, all chopped fine, 1 tablespoonful flour, 1 glass bouillon, let cook awhile. 4th. Cut 10 pieces paper according to the figure No. 1, butter them, put 1 tablespoonful "papillote" sauce on one half, then 1/2 fillets, then another spoonful sauce. 5th. Fold this paper in two, close the edges, put those "papillottes" on a pie plate, let bake awhile and serve in crown on a dish.
[Illustration: An illustration of a round plate laden with fruit.]
View page [33]
> RECAPITULATION.
| COLD HORS D'OEUVRES | { | *46 | Radishes. | |
| { | *47 | Olives. | ||
| { | *48 | Sardines. | ||
| { | *49 | Anchovies. | ||
| { | 50 | Smoked or dried meat or fish.* | ||
| { | *51 | Cucumber salad. | ||
| { | *52 | Tomato salad. | ||
| { | *53 | Herrings. 53a. Smoked. 53b. Salted. | ||
| { | *54 | Oysters. | ||
| WARM HORS D'OEUVRES | { | 55 | Croquettes de Volaille........ | Croquettes of fowl. |
| { | 56 | Fillets de Volaille.......................... | Fillets of fowl. | |
| { | 57 | Huitres Frittes.............................. | Fried oysters. | |
| { | 58 | Huitres Grillées...................... | Broiled oysters. | |
| { | 59 | Coquilles de Saumon à la Parisienne... | Salmon. | |
| { | 60 | Coquilles de Truite à la Parisienne... | Trout. | |
| { | 61 | Coquilles de Pike à la Parisienne..... | Pike. | |
| { | 62 | Coquilles de Homard à la Parisienne... | Lobsters. | |
| { | 63 | Cotelettes de Homard......................... | Lobster Cutlets. | |
| { | *64 | Soufflet au Fromage.......................... | ||
| { | *65 | Ramkins...................................... | ||
| { | *66 | Harengs en Papillotte........................ | ||
View page [34]
[Illustration: An illustration of a young person holding fish on a platter. The illustration is surrounded by decorative border.]
>
FISH
AND
SHELL FISH.
There is certainly a greater number of fish in the United States than we have mentioned in this chapter, but having selected the most typical and common and having given for each the most appropriate mode of preparation and sauces, we think we have enabled the house-wife to prepare, by analogy, any fish she may wish to handle.
Don't forget above all, that the first quality of a fish is its freshness, and to be fresh a fish should have these qualities:
> SALMON AND TROUT.
67. SAUMON OR TRUITE AU COURT BOUILLON. |
[Illustration: An illustration of a fish divided into square sections labeled with numbers.]
View page [35]
NOTE.--According to the number of the guests you serve a whole salmon or a part of it; a family dinner of 5 will require about 3 to 4 lbs. of fish, and we recommend to cook the same entire instead of slicing before cooking.
TROUT.--The trout and especially the salmon trout having very great analogy to the salmon, what is said for the latter may be applied to the former.
The fishes cooked "au court bouillon" being served with the sauce apart, we recommend cooking about twice as much fish as the dinner requires, because the remainder may be kept fresh for some days in au ice box and served cold as indicated in No. 81.
PREPARATION.--We will tell here how to cook a whole salmon, from about 8 to 10 lbs. and it will be exactly the same with any other fish or part of fish to be cooked "au court bouillon." 1st. Clean and wash your fish, remove the gills and the fins, but preserve the tail, place the fish in a fish kettle (with a grate in the bottom so as not to break it, when you take it from the kettle) with 2 carrots, 1 onion sliced, some thyme and laurel, 6 grains of whole pepper and enough water to cover the fish well. 2d. Let heat and as soon as it boils place the fish pan on a corner of the stove and let simmer for about 1 hour without letting boil. 3d. Serve in a long dish on a folded napkin and dispose around the fish or serve apart 2 nice potatoes for each guest, boiled in slightly salted water and carefully carved. Serve the sauce apart. For the sauces see Nos. 151-152-159.
68. SAUMON OR TRUITE AU BLEU. |
69. SAUMON OR TRUITE AU BLANC. |
PREPARATION.--Same as for the above but use white wine instead of red wine. For the sauces see Nos. 153-154-155-156.
70. TRUITE AU VIN BLANC. |
Trout.........4 to 5 lbs.
Flour.........3 tablespoonsful.
Butter........5 tablespoonsful.
Yolks........2.
Stock.........2 glassesful.
White wine....2 glassesful.
Vegetables....1 onion, 1 carrot, some thyme and laurel.
Time.--1 hour.
View page [36]
PREPARATION.--1st. Clean and wash your fish, remove the gills, place it in a fish kettle with 1 tablespoonful of butter, 2 glassesful of stock, 2 glassesful of white wine, 1 onion and 1 carrot sliced, some thyme and laurel; allow to cook slowly for about 1/2 hour while basting from time to time. 2d. When ready to serve, skin the fish carefully, and place it in a long dish. 3d. Pass through a sifter the juice of the fish and the vegetables, pour this pap in a sauce pan where you have melted 2 tablespoonsful of butter with 3 tablespoonsful of flour and let boil awhile while stirring. 4th. When ready to serve place the sauce pan on a corner of the range, mix in a bowl 2 tablespoonsful of butter with two yolks, add little by little some of the sauce while beating, and pour into the sauce pan while stirring. Don't allow the sauce to boil again and pour it over the fish which you serve with potatoes (as indicated in No. 67).
71. TRUITE AU GRATIN. |
[Illustration: An illustration of a fish divided into square sections labeled with numbers.]
PROPORTIONS.--For five persons:
Trout, 5 to 6 lbs....1.
Butter...............5 tablespoonsful.
White wine...........2 glassesful.
Onion................1.
Parsley..............1/4 handful.
Bread chipping.......1 tablespoonful.
Time.--1/2 to 3/4 hour.
PREPARATION.--1st. Clean, wash, etc., your trout, place it on a long dish, and place in different places on its back about 1 tablespoonful of butter. 2d. Let brown (clear brown) in a sauce pan 1 chopped onion in 1 tablespoonful butter, then add 2 glassesful white wine, 1/4 handful hashed parsley, let boil awhile and pour the sauce over the fish. 3d. Sprinkle over some bread crumbs, pour over about 2 tablespoonsful melted butter and let cook slowly in an oven for about 1/4 hour. Serve with potatoes apart (as indicated in No. 67).
72. SAUMON GRILLE. |
PROPORTIONS.--For five persons:
Salmon.......3 steaks, about 1 lb. each.
Olive oil........2 tablespoonsful.
Lemon.......1, cut in 6 pieces.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
View page [37]
PREPARATION.--Place the steaks in a hollow plate, sprinkle over some salt and pepper, and also a little olive oil, turn them twice or three times and let broil on a moderate fire taking care to turn the slices from time to time. 2d. Sprinkle over the juice of 1/6 of the lemon and serve with a maitre d'hôtel or one of the above mentioned sauces separately, and also with a lemon cut in 6 pieces. For the sauces see Nos. 161-162-163-164.
73. PETITES TRUITES A LA MEUNIERE. |
Brook trout......From 5 to 10.
Flour............2 to 4 tablespoonsful.
Milk.............About 2 glassesful.
Butter...........1/4 lb.
Hashed parsley...1 tablespoonful.
Lemon............1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash your trouts, dip them in some milk (placed in a soup plate), roll them in flour and let them fry slowly for about 1/4 hour in 1/4 lb. butter (very fresh) taking care to turn them often and not to allow the butter to become black. 2d. Serve on a warm dish, sprinkle over some hashed parsley, press over the juice of a lemon and pour over them the butter in which they have been fried.
74. FILLETS DE TRUITE A LA COLBERT. |
Trout........4 to 5 lbs.
Milk.........About 2 glassesful.
Flour........3 tablespoonsful.
Parsley......1/2 handful.
Lard or fat..Enough to fry.
Lemon........1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the trout, remove the fillets, cut them in 3 parts, dip in milk and roll in flour as for No. 73, and let fry in fat or lard till well colored.* 2d. Serve on a folded napkin with 1/2 handful parsley fried in the same lard after the fish, and also with a lemon cut in 5 parts.
75. FILLETS DE TRUITE AU GRATIN. |
Trout............2 of about 3 lbs. each.
Butter...........5 tablespoonsful.
White wine.......1 glassful.
Hashed parsley...1 tablespoonful.
Bread crumbs.....1 tablespoonful.
Time--1/3 hour
*The heat of the fat should get such a degree that when a little piece of bread is dropped in it, it will become brown instantly, but it should not be so hot as to burn the fat.
View page [38]
PREPARATION.--1st. Clean and wash the trout, take off the fillets, cut them in 3 parts and dispose them on a buttered dish. 2d. Pour over 1 glassful white wine, some hashed parsley and some bread crumbs, some salt and pepper, about 3 tablespoonsful butter distributed in different places, and let the fish bake in an oven until it becomes a clear brown.
76. FILLETS DE TRUITE AU VIN BLANC. |
Trout..............2 of about 3 lbs. each.
Butter.............5 tablespoonsful.
White wine.........2 glassesful.
Flour..............1 tablespoonsful.
Onion..............1.
Hashed parsley.....1 tablespoonful.
Salt and pepper....A little.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash the trout, remove the fillets, pare them and put them on a buttered dish. 2d. Let bake for about 10 minutes in an oven (to solidify them). 3d. Let cook awhile in a sauce pan 1 chopped onion with 1 tablespoonful of butter, add 1 tablespoonful of flour, sprinkle over some hashed parsley, some salt and pepper, add 2 glassesful white wine, let boil awhile, then add two tablespoonsful fine butter. 4th. Pour this sauce over the fillets and let bake for 1/4 hour.
77. FILLETS DE TRUITE NORMANDE. |
Trout.................About 6 lbs.
Vegetables............1 carrot, 1 onion, 1/2 celery stalk, some thyme and laurel.
Yolks.................2.
Butter................4 tablespoonsful.
Flour.................4 tablespoonsful.
Stock.................1 glassful.
White wine............2 glassesful.
Mushrooms.............12.
Oysters...............12.
Mussels...............24.
Shrimps...............24.
Small pieces toast....12.
Time.--1 1/2 hours.
PREPARATION.--1st and 2d. As above in No. 76. 3d. Put the heads, bones, and parings of the fillets in a kettle with about 1 quart water, 1 onion, 1 carrot, 1/2 celery stalk sliced, some thyme and laurel, 1 glass bouillon and 2 glasses white wine, allow to cook for about 1/2 hour. 4th. Dispose with taste on or around your fillets the following garnishes: 12 mushrooms, canned or previously cooked in some boiling water, 24 shrimps tails, 12 oysters taken from their shells and boiled a
View page [39]
little while in their own juice (this juice should be preserved), 24 mussels cooked for 5 min. in their shells and then removed (their juice should be preserved), 12 small pieces of toast fried in butter. 5th. Make a sauce Normande as follows: Let melt in a sauce pan 2 tablespoonsful butter mixed with 4 tablespoonsful flour, add the juice of the fillets, the oysters and the mussels, and also the fish stock (3rd) passed through a strainer or a sifter, stir well the whole, then beat in a bowl 2 yolks with some of this sauce, put the sauce pan on a corner of the range, pour in the contents of the bowl and then pour the sauce over the fillets. 6th. Let bake in an oven from 5 to 10 min. and serve with potatoes apart (No. 67).
78. FILLETS DE TRUITE A LA CREME. |
Trout...................4 to 5 lbs.
Butter..................4 tablespoonsful.
Flour...................2 tablespoonsful.
Milk....................3 pints.
Salt and white pepper...A little.
Time--3/4 hour to 1 hour.
PREPARATION.--1st. and 2d. Same as for No. 76. 3d. Let melt in a sauce pan 2 tablespoonsful butter mixed with 2 tablespoonsful flour, then add 3 pints milk, some salt and white pepper, let boil awhile and pour this sauce over the fillets. 4th. Let bake in an oven till clear brown.
79. FILLETS DE TRUITE A LA TANTY. |
Trout.....4 to 5 lbs.
Lobster...2 to 3 lbs.
Butter....3/4 lb.
Flour.....3 tablespoonsful.
Milk......1 quart.
Carmine...A little.
Time.--1 hour.
PREPARATION.--1st and 2d. Same as No. 76. 3d. Take the flesh and the tail and the claws of the lobster, slice it and dispose these slices on or around the fillets. 4th. Make a sauce "Tanty" as follows: Let melt in a sauce pan 1/4 lb. butter, mixed with 3 tablespoonsful flour, add little by little and while stirring 1 quart milk, some salt and pepper and the paws and shells of the lobsters broken fine in a mortar, some salt and white pepper, add also a little bit carmine (this is to give nice flavor and fine rose color). 5th. Let boil for 5 minutes, pass the whole through a sifter and pour this sauce on the fillets. Let bake for 10 minutes and serve with potatoes (No. 67).
View page [40]
80. SAUMON FROID OR TRUITE FROIDE, A L'IMPERIALE. |
PROPORTIONS.--We give here the proportions for a 6 to 8 lb. trout to be served at a dinner for 10 persons:
Trout........6 to 8 lbs.
Vegetables...Green peas, green kidney beans, carrots cut in dices, carved cauliflowers, about 3 tablespoonsful of each.
Salad........1 handful.
Parsley......1 handful.
PREPARATION.--1st. Cook a trout "au court bouillon" (No. 67) and let it cool in the water in which it has been cooked. 2d. When cold, let it drip, skin carefully and place in a folded napkin on a long dish. 3d. Cook in boiling water and separately some green kidney beans, green peas, carrots cut in dices, cauliflowers carved in balls about the size of a hazel nut, season them separately with salt, pepper, oil and vinegar and dispose them with taste in small cakes around the fish with some green salad leaves and parsley wisps. Serve with a sauce mayonnaise or sauce tartare apart. For the sauces see Nos. 162-163.
81. SAUMON FROID OR TRUITE FROIDE. |
PREPARATION.--Let cool a salmon or trout boiled "au court bouillon" or serve what is left over from a fish cooked in the same manner with the sauce apart. For the sauces see Nos. 162-163-164-165.
82. COQUILLES DE SAUMON OR COQUILLES DE TRUITE A LA CALIFORNIENNE. |
[Illustration: An illustration of a scallop shell.]
NOTE.--These are made out of cold salmon, trout, pike, etc., remaining from fishes previously served "au court bouillon," "au bleu" or "au blanc," and are served in quite large flat shells, "coquilles" in French. They are very convenient for lunch or tea parties.
PROPORTIONS.--For five persons:
Cold fish......1 to 2 lbs.
Butter.........5 tablespoonsful.
Flour..........2 tablespoonsful.
Bread crumbs...2 tablespoonsful.
Rasped cheese..1 tablespoonful.
Stock..........1 glassful.
White wine.....2 glassesful.
Yolks..........2.
Onion..........1.
Time.--3/4 hour.
View page [41]
PREPARATION.--1st. Divide the flesh of the fish in quite small pieces. 2d. Let brown in a sauce pan 1 chopped onion with 1 tablespoonful butter, sprinkle over 2 tablespoonsful flour, add 1 glassful stock and 2 glassesful white wine, some salt and pepper. 3d. Beat in a bowl 2 yolks with 2 tablespoonsful butter, add some of the sauce, pour the whole in the sauce pan (don't allow to boil again), add the divided fish, stir well the whole and place upon 10 flat shells. 5th. Sprinkle over some bread crumbs, some rasped cheese (Parmesan or Swiss), pour over 2 tablespoonsful melted butter and let bake in an oven for 5 minutes. Serve on a folded napkin.
[Illustration: An illustration of a pike.]
> PIKE.
83. PIKE AU COURT BOUILLON. |
As for the Truite au Court Bouillon, No. 67.
84. PIKE AU BLEU. |
As for the Truite au Bleu, No. 68.
85. PIKE AU BLANC. |
As for the Truite au Blanc, No. 69.
86. PIKE AU VIN BLANC. |
87. PIKE AU GRATIN. |
View page [42]
88. FILLETS DE PIKE FRITS A LA COLBERT. |
89. FILLETS DE PIKE AU GRATIN. |
90. FILLETS DE PIKE AU VIN BLANC. |
91. FILLETS DE PIKE NORMANDE. |
92. FILLETS DE PIKE A LA CREME. |
93. FILLETS DE PIKE A LA TANTY. |
94. PIKE FROID A L'IMPERIALE. |
95. PIKE FROID. |
As for the Truite Froide, No. 81.
96. COQUILLES DE PIKE CALIFORNIENNE. |
> PICKEREL.
97. BROCHET AU BLEU SAUCE GENEVOISE. |
As for the Truite au Bleu, No. 68.
98. BROCHET A LA JUIVE. |
Pickerel......1 of 5 to 6 lbs.
Onions........3 to 4.
Parsley.......1 handful.
Butter........1/2 lb.
Stock.........1 glassful.
White wine....1 pint.
Time.--3/4 hour.
View page [43]
PREPARATION.--1st. Clean and wash the pike, place it in a fish kettle (somewhat larger than the fish), with 3 to 4 sliced onions, 1 handful parsley, 1/4 lb. butter, 1 pint white wine, 1 glassful stock, some salt and pepper, put the cover on and let cook slowly while basting for about 1/2 hour. 2d. Take the fish with care from the kettle, and place carefully on a warm dish, then add while stirring about 1/4 lb. fresh butter to the sauce and pour it over the fish.
99. BROCHET FROID. |
As for the Truite Froide, No. 81.
> CARP.
100. CARPE AU BLEU. |
101. CARPE A LA JUIVE. |
102. CARPE FRITTE. |
[Illustration: An illustration of a carp split in half lengthwise.]
Take carp of medium size, clean and wash carefully, cut them in two (in length), and do as indicated for the Fillets a la Colbert, No. 74.
103. CARPES EN MATELOTTE. |
*We recommend, when possible, to make the matelotte out of several kinds of fish as pike, pickerel, carp, eel, etc.
View page [44]
> EEL.
104. ANGUILLES GRILLES. |
Eels........3 to 4 lbs.
Butter......4 tablespoonsful.
Vinegar.....1 glassful.
Vegetables..1 onion, 1 carrot, thyme and laurel.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash your eels, take the skin off and cut in pieces about 3 inches long. 2d. Put them in a sauce pan with about 2 quarts cold water, 1 glassful vinegar, 1 onion and 1 carrot sliced, some thyme and laurel, salt and pepper, let them boil, place the kettle on a corner of the range and let simmer for about 1/4 hour. 3d. Let drip the pieces on a folded napkin, dip them in melted butter (placed in a warm soup dish), roll them in bread crumbs and broil on light fire by turning from time to time. Serve with a tartare sauce, No. 163.
105. MATELOTTE D'ANGUILLES. |
106. MATELOTTE A LA MARINIERE. |
Fish...........Pike, pickerel, carp, eels, about 6 lbs. in all.
Onions.........12.
Small cloves...3.
Mushrooms......1/4 lb.
Red wine.......1 quart.
Butter.........1/4 lb.
Flour..........2 tablespoonsful.
Toasts.........
Salt and pepper.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash your fish, cut them in pieces 3 inches long, place them in a sauce pan with 3 cloves, 12 small onions, 1/2 lb. mushrooms (if canned don't put the juice in), and some salt and pepper; cover with red wine. 2d. Let boil quickly on hot fire for 5 minutes, then place the pan on a corner of the range and add 1/4 lb. butter mixed with 2 tablespoonsful of flour. 3d. Let cook the whole slowly and without allowing to boil for about 5 minutes till the sauce becomes a little thick. Serve on a warm hollow dish with some toasts fried in butter.
*We recommend when possible, to make the matellotte out of several kinds of fish as pike, pickerel, carp, eel, etc.
View page [45]
> BLACK BASS.
107. BLACK BASS AUX FINES HERBES. |
Black bass.........1 of from 5 to 6 lbs.
Butter.............4 tablespoonsful.
Hashed parsley.....1.
Lemon..............1.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the fish, place it on the lower grate of the fish kettle and dip it in boiling salted water, keep boiling for 10 to 15 minutes according to the size. 2d. Drip the fish, place it on a warm dish, sprinkle over the juice of a lemon and 2 tablespoonsful melted butter mixed with 1 tablespoonful hashed parsley. Serve with potatoes. (As in No 67.)
108. BLACK BASS GRILLE. |
Black bass......2 of about 3 lbs. each.
Olive oil.......2 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the fish, divide them in two parts (lengthwise), place those halves on a dish and sprinkle over some salt and pepper, and also 2 tablespoonsful of olive oil to prevent the fish clinging to the broiler; turn them 2 or 3 times. 2d. Let broil as indicated in No. 72.
109. BLACK BASS FRIT. |
Black Bass.......2, of about 3 lbs. each.
Milk.............2 glassesful.
Flour............2 tablespoonsful.
Hashed parsley...1 tablespoonful.
Lemon............1.
Time.--1/2 hour.
PREPARATION.--1st. As 1st. in No. 108. 2d. As for the Fillets de Truite a la Colbert (No. 74).
> SHAD.
110. ALOSE GRILLEE. |
Shad...............1, of about 4 lbs.
Oil................2 tablespoonsful.
Salt and pepper....To suit the taste.
Time.--1/2 hour.
View page [46]
PREPARATION.--1st. Clean and wash the shad, notch the flancs (the notches should be about 2 inches distant and 1/8 inch deep), so that the inside may cook as well as the outside, place the shad on the dish, sprinkle over some salt and pepper, and 2 tablespoonsful olive oil. 2d. Let broil, taking care to turn the fish from time to time to cook it uniformly. For the sauces see Nos. 161, 162, 163, 164.
111. OEUFS D'ALOSE GRILLES. |
Shad roe...........About 11/2 lbs.
Olive oil..........2 tablespoonsful.
Salt and pepper....To suit the taste.
Butter.............1/4 lb.
Hashed parsley.....1 tablespoonful.
Time.--1/4 hour.
PREPARATION.---1st. Handle the roe very carefully so as not to break the skin which unites the eggs. Sprinkle over, as indicated above, olive oil, let broil and serve with a maitre d'hôtel; that is to say with 1/4 lb. fresh butter mixed with 1 tablespoonful hashed parsley with which you cover the eggs as soon as they have been placed on the dish (warm); this butter shall melt on the eggs.
> RED SNAPPER.
112. RED SNAPPER GRILLE. |
As for the Alose Grillee, No. 110. For the sauces, No. 161, 162, 163, 164.
> WHITEFISH.
113. WHITEFISH GRILLE. |
As for the Black Bass Grille, No. 108.
> SOLLE.
114. SOLLE FRITTE. |
View page [47]
115. FILLETS DE SOLLE TRUITE A LA COLBERT. |
116. FILLETS DE SOLLE AU GRATIN. |
117. FILLETS DE SOLLE AU VIN BLANC. |
118. FILLETS DE SOLLE NORMANDE. |
119. FILLETS DE SOLLE A LA CREME. |
120. FILLETS DE SOLLE A LA TANTY. |
> MACKEREL.
121. MAQUEREAU GRILLE MAITRE DE HOTEL. |
> WHITING.
122. MERLANS FRITS. |
123. MERLANS AU VIN BLANC. |
> SMELT.
124. EPERLANS FRITS. |
View page [48]
> HERRING.
125. HARENGS GRILLES SAUCE MOUTARDE. |
Herring...........6.
Olive oil.........2 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--1/2 hour.
PREPARATION.--1st. Clean and wash the herring, notch the flancs (the notches should be 1 1/2 inches apart and 1/8 inch deep, to thoroughly cook the inside as well as the outside); pour some olive oil over; sprinkle some salt and pepper; broil and serve with a sauce moutarde. (For the sauce see No. 157.)
> COD.
126. CABILLAUD AU COURT BOUILLON. |
As for the Truite au Court Bouillon, No. 67.
For the sauces see Nos. 151 and 152.
127. MORUE. |
PROPORTIONS.--For five persons:
PREPARATION.--1st. Freshen the cod for 24 hours, taking care to change the water about 4 or 5 times. 2d. One hour before serving place this cod in a kettle with cold water, let boil, and as soon as it boils place the kettle on a corner of the range and allow to simmer for about 3/4 hour. 3d. Place on a warm dish and serve with 1/4 lb. butter, placed on the fish and melted by the heat of the fish itself, or with a caper sauce apart. Serve always boiled potatoes with the cod.
> PERCH.
128. PERCHES FRITTES. |
View page [49]
129. SALADE DE FILLETS DE PERCHES. |
Perch.............10 lbs.
Hard eggs........3.
Lettuce salad.....1 handful.
Parsley...........1/2 handful.
Oil...............6 tablespoonsful.
Vinegar...........3 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash the perch, cut off the fins, remove the fillets, wash and let them drip. 2d. Have ready in a kettle enough boiling salted water, drop the fillets in, let boil a while, then place the kettle on a corner of the range and let it simmer for 5 minutes. 3d. Drip the fillets, and let them cool. 4th. When ready to serve dispose them in a salad dish with 1 handful lettuce salad, sliced quite fine, dispose over 3 hard eggs cut in 4, mix in a bowl 6 tablespoonsful oil, 3 tablespoonsful vinegar, salt and pepper according to the taste, 1 tablespoonsful hashed parsley. Pour this seasoning over the perch and serve cold.
> GUDGEONS.
130. FRITURE DE GOUGEONS. |
> STURGEON.
131. ESTURGEON A LA RUSSE. |
Sturgeon........4 to 5 lbs.
Vegetables......1 carrot, 1 onion, 12 small onions.
Butter..........5 tablespoonsful.
Flour...........2 tablespoonsful.
White wine......1 glassful.
Stock...........1 glassful.
Vinegar.........1/2 glassful.
Mushrooms, sliced 2 tablespoonsful.
Pickled gherkins, sliced, 2 tablespoonfuls.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash 4 to 5 lb. steak of sturgeon, place it in a kettle with enough cold water to cover it well; add 1 onion and 1 carrot sliced fine; 1/2 glassful vinegar; boil slowly for about 1/2 hour. 2d. During that time prepare a sauce as follows: Melt in a sauce pan 2 tablespoonsful butter mixed with 2 tablespoonsful flour, then add 1 glassful white wine, 1 glassful stock, cook awhile, add the mushrooms, the gherkins,
View page [50]
the small onions (previously cooked in some boiling water), let cook awhile and then add 3 tablespoonsful fresh butter. 4th. Place the sturgeon, cut in slices 1 inch thick on a dish and pour the sauce over.
132. ESTURGEON FROID. SAUCE RAIFORD. |
> LOBSTER.
133. HOMARD GRILLE. |
Lobster...........2 of about 2 lbs. each.
Olive oil.........4 tablespoonsful.
Salt and pepper...To suit the taste.
Parsley...........1/2 handful.
PREPARATION.--1st. Cut the lobster in two endwise, place those halves on a dish, pour over some salt and pepper, and about 4 tablespoonsful olive oil. 2d. Let broil on a light fire, for about 1/2 hour, taking care to turn them from time to time. 3d. Serve on a dish with green parsley around and the sauce apart, No. 162, 163, 164.
[Illustration: A cross-section of a lobster, parts of which are labeled with numbers.]
134. HOMARD FROID. |
HOW TO BUY A BOILED LOBSTER.--It is economical and time saving to buy ready cooked lobsters. To be good they should
1st. Be without bad odor.
2d. Be heavy.
3d. The tail should be folded under the body so firmly that you cannot easily unfold it.
HOW TO BOIL A LOBSTER.--1st. Choose a heavy live lobster, wash and brush it, tie the claws and the tail with some twine. 2d. Place the
View page [51]
lobster in a kettle with boiling salted water, let boil awhile then put the kettle on a corner of the range and let simmer for about 1/2 hour. (2 lb. lobster. Dip and let cool.
For the sauces see No. 162, 163, 164.
135. HOMARD A L'AMERICAINE. |
Lobster.......2 of 2 lbs. each.
Butter........7 tablespoonsful.
Brandy........1/2 glassful.
White wine....1 glassful.
Stock.........1 glassful.
Parsley.......1/2 handful.
PREPARATION.--1st. Cut the tail in slices 1 1/2 inches thick, and the bodies endwise and crosswise. 2d. Let warm in a stew pan (quite large) 3 tablespoonsful of butter; add the lobsters, some salt, white and red pepper; allow to cook for 5 to 6 minutes (till the lobsters become quite red). 3d. Add 1/2 glassful brandy; let boil till the brandy begins to burn; then add 1 glassful white wine, 1 glass stock; let boil on bright fire for five minutes, and when ready to serve add 4 tablespoonsful fresh butter mixed with some hashed parsley. Don't let boil again; and serve in a warm hollow dish.
[Illustration: An illustration of a lobster.]
136. SALADE DE HOMARD. |
Cooked lobsters.......4 lbs.
Or, canned lobsters...2 lbs.
Lettuce...............2 pieces.
Hard boiled eggs.....3.
Green olives..........12.
Oil...................3 tablespoonsful.
Vinegar...............1 tablespoonful.
Mayonnaise sauce......1 pint.
Salt and pepper.......To suit the taste.
PREPARATION.--1st. Shell the lobsters (or let drip the canned lobsters); cut the flesh in slices, and let them pickle with salt, pepper, oil and vinegar for about 15 minutes. 2d. Clean the lettuces; dispose the leaves in a salad dish; place the lobster slices over; sprinkle 1 tablespoonful hashed parsley, and pour over 1 pint mayonnaise sauce (No. 162). 3d. To give a fine appearance to the dish, dispose gently over it 3 hard boiled eggs cut in 4, some lettuce leaves, 12 green olives, also some nice slices of lobster; let cool awhile in an ice-box and serve cold.
View page [52]
137. COTELETTES DE HOMARD. |
Lobsters......2 of 3 lbs. each.
Butter........7 tablespoonsful.
Flour.........2 tablespoonsful.
Madeira.......1 glassful.
Mushrooms.....1/4 lb. can.
Oysters.......12.
Truffles......1/8 lb. can.
Time.--1/2 hour.
PREPARATION.--1st. Shell the tails and the claws of 2 cooked lobsters; cut about 10 steaks 1/2 inch thick; dispose them in crown on a buttered dish and insert in each of the slices one small paw to imitate the handle of a chop. 2d. Cut off all the parings of the chops and all the flesh you can take from the shell; slice 1/4 lb. mushrooms (canned or previously cooked), also 1/8 can of truffles, 12 oysters cooked as indicated (No. 77). 3d. Place the chops in an oven to warm them. 4th. During that time let melt in a saucepan 2 tablespoonsful butter mixed with 2 tablespoonsful flour, the juice of the mushrooms, truffles, oysters, 1 glassful Madeira; let boil for awhile and add the chopped flesh, the mushrooms, oysters, truffles, etc.; let cook again for 5 minutes; place the saucepan on a corner of the range; add 3 yolks mixed with 3 tablespoonsful fresh butter; don't allow to boil again, and pour this garnish in the middle of the crown formed by the lobster's chops.
138. COQUILLES DE HOMARD A LA CALIFORNIENNE. |
> SHRIMP.
139. BUISSON DE CREVETTES. |
PREPARATION.--To boil shrimps, just dip them awhile in salted boiling water. Let drip and serve on a dish with green parsley.
> CRAWFISH.
140. ECREVISSES EN BUISSON. |
Crawfish........50.
Onion...........1.
Carrot..........1.
Parsley.........2 handsful.
White wine......1/2 pint.
Time.--1/2 hour.
View page [53]
PREPARATION.--1st. Cook the crawfish alive in a sauce pan, with 1/2 pint white wine (or water with a little vinegar), one onion, one carrot sliced, till well red, taking care to turn them from time to time. 2d. Let them cool in their own juice, while turning from time to time. 3d. When cold let them drip and dispose gently on a dish with green parsley.
[Illustration: An illustration of a crawfish.]
141. ECREVISSES BORDELAISE. |
Crawfish........25.
Onions..........2.
Carrot..........1.
Butter..........5 tablespoonsful.
White wine......2 glassesful.
Brandy..........1/3 glassful.
Hashed parsley..
Salt............
Pepper, white and red.
Time.--20 minutes.
PREPARATION.--1st. Cook in a sauce pan for 5 minutes 2 chopped onions and 1 carrot cut in small dices in 2 tablespoonsful butter, add 2 glassesful white wine and the crawfish, with salt, red and white pepper; let cook for 5 minutes, and when ready to serve add 1 glassful brandy, 3 tablespoonsful butter and some hashed parsley; serve in a hollow dish.
> SOFT SHELL CRABS.
142. CRABES MOUS FRITS. |
PREPARATION.--After lifting up the shell, remove the spongy substance found on the back, wash and then drip them on a napkin. 2d. Dip them in beaten eggs, roll them in bread crumbs, fry slowly in butter until you obtain a yellow color. 3d. Serve on a folded napkin with fried parsley.
[Illustration: An illustration of a crab.]
> OYSTERS.
143. HUITERS FRAICHES. |
View page [54]
144. HUITRES FRITTES. |
PREPARATION.--1st. Take the oysters from the shell, dip them in beaten eggs, roll in bread crumbs and fry in butter. 2d. Serve on a folded napkin.
145. HUITRES GRILLEES. |
PREPARATION.--1st. Take the oysters from the shell, dip them in melted butter, roll in bread crumbs and broil on bright fire. 2d. Serve on a folded napkin.
146. HUITRES A LA POULETTE. |
Oysters.................5 doz.
Butter..................4 tablespoonsful.
Flour...................1 tablespoonful.
Yolks..................2.
Lemons..................1.
White wine..............1/2 pint.
White pepper, a little..
Time.--1/2 hour.
PREPARATION.--1st. Place the oysters in a sauce pan, let them boil in their own juice and 1/2 pint white wine, some white pepper but no salt; let them drip and put the juice apart. 2d. Melt in a sauce pan 2 tablespoonsful butter mixed with 1 tablespoonful flour, add while stirring the juice of the oysters through a napkin because it always contains some sand. 3d. When ready to serve, add 2 yolks, 2 tablespoonsful butter and the juice of a lemon. Don't allow to boil and serve in a hollow dish.
> MUSSELS.
147. MOULES A LA MARINIERE. |
View page [55]
PREPARATION.--1st. Clean, brush and wash the mussels. 2d. Place them in a sauce pan with 2 tablespoonsful hashed parsley, very little salt, some white pepper. Let cook on a bright fire for about five minutes and serve with the shells in a hollow dish.
148. MOULES A LA POULETTE. |
Mussels.......2 quarts.
Butter........1/4 lb.
Flour.........1 tablespoonful.
Lemon.........1.
Yolks........2.
White wine....1/2 pint.
White pepper..A little.
Time.--1/2 hour.
PREPARATION.--1st and 2nd. Same as above but take off one shell on two, then do as indicated for the Oysters a la Poulette, No. 146.
> FROGS.
149. GRENOUILLES FRITTES. |
Frogs.........3 dozen.
Milk..........2 glassesful.
Flour.........3 tablespoonsful.
Lemon.........1.
Butter........Enough to fry with.
Time.--1/2 hour.
PREPARATION.--1st. Have ready skinned frogs or do as follows: Skin the frogs, keep only the hind legs and the quarters, and let them stand in fresh water for one hour to whiten the flesh. 2d. Dip them in milk, roll in flour and then fry in butter until well colored. Serve with a lemon cut in flour.
150. GRENOUILLES A LA POULETTE. |
Frogs.......3 dozen.
Butter......1/2 lb.
Flour.......2 tablespoonsful.
White wine..1 glassful.
Stock.......1/2 glassful.
Yolks.......2.
Parsley.....1/3 handful.
Time.--1/4 hour.
PREPARATION.--1st. Do as 1st. No. 149. 2d. Stew in 3 tablespoonsful butter, 1 glassful white wine, 1/2 glassful stock; boil on a bright fire for 5 minutes, add 1/4 lb. butter mixed with two tablespoonsful flour, and when ready to serve add 2 yolks, the juice of a lemon and 1 tablespoonful hashed parsley.
View page [56]
> SAUCES TO BE SERVED WITH FISH.
> I. WARM SAUCES.
151. SAUCES HOLLANDAISE.* |
Butter...................3/4 lb.
Yolks...................3.
Flour....................2 tablespoonsful.
Lemon....................1.
Salt and white pepper....To suit the taste.
Water....................1 glassful.
Time.--10 minutes.
PREPARATION.--1st. Place in a sauce pan (on a corner of the range or, better, in another sauce pan half full of boiling water) 1/4 lb. butter mixed with 2 tablespoonsful flour (use a wooden spoon), add the juice of 1 lemon, a little salt and white pepper (also rasped nutmeg if liked), 1 glassful water; stir well the whole till the pap becomes uniform. 2d. Add while stirring 3 yolks, then in small pieces about 1/2 lb. butter (very fresh), always stirring and never allowing to boil. Serve this sauce apart.
152. SAUCE AUX CAPRES. |
153. SAUCE AUX HUITRES. |
Oysters...............3 doz.
Butter................1/2 lb.
Yolks................3.
White wine............1 glassful.
Stock...............1/2 glassful.
Starch..............1 tablespoonful.
Salt and white pepper...To suit the taste.
Time.--20 minutes.
PREPARATION.--1st. Cook in a sauce pan 3 dozen oysters, in their own juice and also 1 glassful white wine, 1/2 glassful stock, a little salt and white pepper (also rasped nutmeg if liked). 2d. After boiling one minute drip the oysters, place them in a sauce bowl, and pour the juice in another sauce pan through a sifter or a napkin (there being always some sand, etc., in the oyster's juice). 3d. Warm this juice again and add while stirring 3 yolks and 1/2 lb. butter; don't allow to boil again and pour into the sauce bowl over the oysters.
*This is a simplified recipe for family use, but is quite as palatable as the complicated ones, which require some practice and are quite expensive.
View page [57]
154. SAUCE CARDINAL. |
Lobster........1 of about 2 lbs.
Butter.........1/2 lb.
Fish stock.....2 glassesful.
Flour..........2 tablespoonsful.
Yolks.........2.
Carmine........A little bit.
Time.--1/4 hour.
PREPARATION.--1st. Melt in a sauce pan 1/4 lb. butter mixed with 2 tablespoonsful flour, stir well the whole with a wooden spoon. 2d. Add 2 glassesful of fish stock (No. 69) let boil a while, then place the sauce pan on a corner of the range and while stirring add the 2 yolks, the juice of a lemon, a little bit carmine to give the color and little by little about 1/4 lb. butter. 2d. Slice the flesh of a lobster, dispose the slices on and around the fish and pour the sauce over.
155. SAUCE CREVETTE. |
157. SAUCE MOUTARDE. |
Mustard...........2 tablespoonsful.
Butter............2 tablespoonsful.
Flour.............1 tablespoonsful.
Water.............1 glassful.
Salt and pepper...To suit the taste.
Parsley...........1/3 handful.
Time.--1/4 hour.
PREPARATION.--Melt in a sauce pan 2 tablespoonsful butter mixed with 1 tablespoonful flour, add while stirring about 1 glassful warm water, 2 tablespoonsful mustard, some salt and pepper and let boil awhile till quite thick. Serve this sauce apart.
158. SAUCE GENEVOISE. |
Onion.............1.
Parsley...........1/3 handful.
Thyme and laurel..A little.
Butter............1/2 lb.
Flour.............2 tablespoonsful.
Red wine..........1 glassful.
Anchovies.........2 (pickled.)
Time.--3/4 hour.
View page [58]
PREPARATION.--1st. Let brown one onion chopped with one tablespoonful butter, sprinkle over 2 tablespoonsful flour, add 1 glassful red wine, some thyme and laurel, 1/3 handful parsley, let cook slowly for about 1/2 hour. 2d. Pass the whole through a sifter, pour the pap obtained in another sauce pan, add little by little about 1/2 lb butter and 2 anchovies broken fine in some of the butter. Don't allow to boil again and serve apart.
159. SAUCE POLONAISE. |
PREPARATION.--Let the butter melt; add the eggs and the parsley, both chopped fine; stir well the whole and serve in a sauce bowl apart.
160. SAUCE PROVENCALE. |
Onion.........One.
Garlic clove..One.
Butter........4 tablespoonsful.
Tomato sauce..3 tablespoonsful.
Parsley.......1/4 handful.
Time.--
PREPARATION.--Chop the onion and garlic; let them brown with 1 tablespoonful butter; add 3 tablespoonsful tomato catsup, 2 tablespoonsful butter and hashed parsley. 2d. Stir well the whole and pour over the fish.
161. MAITRE D'HOTEL. |
162. SAUCE MAYONNAISE. |
Yolks...........Two.
Oil..............1/2 pint.
Vinegar..........1 tablespoonful.
Salt and pepper..A little.
Time.--1/4 hour.
PREPARATION.--1st. Place in a bowl 2 yolks, which you beat well with some salt and white pepper; then add, drop by drop, and while
View page [59]
stirring, about 1/3 pint olive oil. 2d. The pap being quite thick, add, little by little and while stirring, about 1 tablespoonful good vinegar (of white wine or cider). 3d. Continue to stir and add as indicated above the remainder of your oil.
NOTE.--This sauce should be made in a cold place, and will require some practice.
163. SAUCE TARTARE. |
164. SAUCE REMOULADE. |
Mustard (powder)......1 tablespoonful.
Water.................1 glassful.
Oil...................1 glassful.
Vinegar...............1/2 glassful.
Parsley }
Ciboul }...1/4 handful of each.
Green onion }
Time.--10 minutes.
PREPARATION.--Stir in a bowl 1 tablespoonful mustard with 1 glassful water. 2d. Add, little by little, 1 glassful oil and 1/2 glassful vinegar. 3d. When ready to serve, add the chopped parsley, green onion, ciboul, etc.
165. SAUCE VINAIGRETTE. |
Vinegar...........1 glassful.
Olive oil.........1 glassful.
Pickled gherkins..Twelve.
Parsley...........1/4 handful.
Ciboul............1/4 handful.
PREPARATION.--Chop the parsley and ciboul; cut the gherkins in small dices; put in a bowl with 1 glassful olive oil, 1 glassful vinegar; salt and pepper to suit the taste and mix well together.
166. SAUCE RAIFORT. |
PREPARATION.--1st. Grate the horseradish; put the pap in a bowl with some salt and white pepper, and pour over 1 glassful vinegar.
View page [60]
> RECAPITULATION.
| SALMON OR TROUT. | |||||||
|---|---|---|---|---|---|---|---|
| 67. | Saumon or Truite au Court Bouillon........ | Boiled Salmon or Trout. | |||||
| 67a | Sauce Hollandaise. | } | Hollandaise Sauce. | ||||
| 67b | Sauce aux Capres.........with | } | Caper Sauce. | ||||
| 67c | Sauce Polonaise. | } | Polish Sauce. | ||||
| 68. | Saumon or Truite au Bleu. | ||||||
| Sauce Genevoise. | |||||||
| 69. | Saumon or Truite au Blanc. | ||||||
| 69a | Sauce aux huitres........ | With oysters. | |||||
| 69b | Sauce cardinal........... | ||||||
| 69c | Sauce homard............. | Lobster sauce. | |||||
| 69d | Sauce crevette........... | Shrimp sauce. | |||||
| 70. | Truite au vin Blanc............. | With white wine. | |||||
| 71. | Truite au Gratin................ | ||||||
| 72. | Saumon Grillè............ | Broiled salmon. | |||||
| 72a | Maitre d'hotel. | ||||||
| 72b | Sauce Mayonnaise. | ||||||
| 72c | Sauce Tartare. | ||||||
| 72d | Sauce Remoulade. | ||||||
| 72e | Sauce Vinaigrette. | ||||||
| 73. | Petites Truites a la Menniere........... | Brook trouts. | |||||
| 74. | Fillets de Truite Frits a la Colbert.... | Fried fillets of trout a la Colbert. | |||||
| 75. | Fillets de Truite | au Gratin............. | |||||
| 76. | " " " | au vin Blanc............ | With white wine. | ||||
| 77. | " " " | Normande................ | |||||
| 78. | " " " | a la Creme.............. | With cream. | ||||
| 79. | " " " | a la Tanty.............. | |||||
| 80. | Saumon Froid | } | A l'Imperiale. | ||||
| or | } | ||||||
| Truite Froide | } | ||||||
| 81. | Saumon Froid or Truite Froide. | ||||||
| 81a | Sauce Mayonnaise. | ||||||
| 81b | Sauce Tartare. | ||||||
| 81c | Sauce Remoulade. | ||||||
| 81d | Sauce Vinaigrette. | ||||||
| 82. | Coquilles de Saumon | } | A la Californienne. | ||||
| or | } | ||||||
| Coquilles de Truite | } | PIKE. | |||||
| 83. | Pike au Court Bouillon. | ||||||
| 83a | Sauce Hollandaise. | ||||||
| 83b | Sauce aux capres. | ||||||
| 83c | Sauce Polonaise. | ||||||
| 84. | Pike au Bleu. | ||||||
| Sauce Genevoise. | |||||||
| 85. | Pike au Blanc. | ||||||
| 85a | Sauce aux huitres. | ||||||
| 85b | Sauce cardinal. | ||||||
| 85c | Sauce homard. | ||||||
| 85d | Sauce crevette. | ||||||
| 86. | Pike au vin Blanc. | ||||||
| 87. | Pike au Gratin. | ||||||
| 88. | Fillets de Pike Frits a la Colbert. | ||||||
| 89. | Fillet de Pike au Gratin. | ||||||
| 90. | " " | au Vin Blanc. | |||||
| 91. | " " | Normande. | |||||
| 92. | " " | a la Creme. | |||||
| 93. | " " | a la Tanty. | |||||
| 94. | Pike Froid a l'Imperiale. | ||||||
| 95. | Pike Froid. | ||||||
| 95a | Sauce Mayonnaise. | ||||||
| 95b | Sauce Tartare. | ||||||
| 95c | Sauce Remoulade. | ||||||
| 95d | Sauce Vinaigrette. | ||||||
| 96. | Coquilles de Pike a la Californienne. | PICKEREL. | |||||
| 97. | Brochet au Bleu. | ||||||
| Sauce Genevoise. | |||||||
| 98. | Brochet a la Juive. | ||||||
| 99. | Brochet Froid. | ||||||
| 99a | Sauce Mayonnaise. | ||||||
| 99b | Sauce Tartare. | ||||||
| 99c | Sauce Remoulade. | ||||||
| 99d | Sauce Vinaigrette. | CARP. | |||||
| 100. | Carpe au Bleu. | ||||||
| Sauce Genevoise. | |||||||
| 101. | Carpe a la Juive. | ||||||
| 102. | Carpe Frite. | ||||||
| 103. | Carpes en Matelotte. | EEL. | |||||
| 104. | Anguille Grillee Sauce Tartare. | ||||||
| 105. | Anguille en Matelotte. | ||||||
| 106. | Matelotte a la Mariniére. | BLACK BASS. | |||||
| 107. | Black Bass aux Fines Herbes. | ||||||
| 108. | Black Bass Grillé. | ||||||
| 108a | Maitre d'hotel. | ||||||
| 108b | Sauce Mayonnaise. | ||||||
| 108c | Sauce Tartare. | ||||||
| 108d | Sauce Remoulade. | ||||||
| 109. | Black Bass Frit. | SHAD. | |||||
| 110. | Alose Grillee. | ||||||
| 110a | Maitre d'hotel. | ||||||
| 110b | Sauce Mayonnaise. | ||||||
| 110c | Sauce Tartare. | ||||||
| 110d | Sauce Remoulade. | ||||||
| 111. | Oeufs d Alose Grillés Maitre d'hotel. | RED SNAPPER | |||||
| 112. | Red Snapper Grillé | ||||||
| 112a | Maitre d'hotel. | ||||||
| 112b | Sauce Mayonnaise. | ||||||
| 112c | Sauce Tartare. | ||||||
| 112d | Sauce Remoulade. | ||||||
| 112e | Sauce Provencale. | WHITE FISH. | |||||
| 113. | White Fish Grillé. | ||||||
| 113a | Maitre d'hotel. | ||||||
| 113b | Sauce Mayonnaise. | ||||||
| 113c | Sauce Tartare. | ||||||
| 113d | Sauce Remoulade. | SOLE. | |||||
| 114. | Sole Fritte. | ||||||
| 115. | Fillets de Solle Frits a la Colbert. | ||||||
| 116. | Fillets de Solle au Gratin. | ||||||
| 117. | " " " | au vin Blanc. | |||||
| 118. | " " " | Normande. | |||||
| 119. | " " " | a la Creme. | |||||
| 120. | " " " | a la Tanty. | MACKEREL. | ||||
| 121. | Maquerau Grille. | ||||||
| Maitre d'hotel. | WHITING. | ||||||
| 122. | Merlans Frits. | ||||||
| 123. | Merlans au vin Blanc. | SMELTS. | |||||
| 124. | Eperlans Frits. | ||||||
| HERRING. | |||||||
|---|---|---|---|---|---|---|---|
| 125. | Hareng Grille. | ||||||
| 125a | Maitre d'hotel. | ||||||
| 125b | Sauce Moutarde. | COD. | |||||
| 126. | Cabillaud au Court Bouillon. | ||||||
| 126a | Sauce Hollandaise. | ||||||
| 126b | Sauce aux Capres. | ||||||
| 127. | Morue. | ||||||
| 127a | Au Beurre Loudu. | ||||||
| 127b | Sauce aux Capres. | PERCH. | |||||
| 128. | Perches Frittes. | ||||||
| 129. | Salade de Fillets de Perches. | ||||||
| GUDGEONS. | |||||||
|---|---|---|---|---|---|---|---|
| 130. | Friture de Gougeons. | ||||||
| STURGEON. | |||||||
|---|---|---|---|---|---|---|---|
| 131. | Esturgeon a la Russe. | ||||||
| 132. | Esturgeon Froid. | ||||||
| Sauce Raifort. | LOBSTER. | ||||||
| 133. | and 134. Homard Grille. | ||||||
| Homard Froid. | |||||||
| 133a-134a Sauce Mayonnaise. | |||||||
| 133b-134b Sauce Tartare. | |||||||
| 133c-134c Sauce Remoulade. | |||||||
| 135. | Homard a l'Americaine. | ||||||
| 136. | Salade de Homard. | ||||||
| 137. | Cotelettes de Homard. | ||||||
| 138. | Coquilles de Homard. | SHRIMP. | |||||
| 139. | Buisson de Crevettes. | CRAWFISH. | |||||
| 140. | Buisson d'Ecrevisses. | ||||||
| 141. | Ecrevisses a la Bordelaise. | SOFT SHELL CRABS. | |||||
| 142. | Crabs Mous Frits a l'Americaine. | OYSTER. | |||||
| 143. | Huitres Fraiches. | ||||||
| 144. | Huitres Frittes. | ||||||
| 145. | Huitres Grillees. | ||||||
| 146. | Huitres a la Poulette. | MUSSELS. | |||||
| 147. | Moules a la Mariniere. | ||||||
| 148. | Moules a la Poulette. | FROGS. | |||||
| 149. | Grenouilles Frittes. | ||||||
| 150. | Grenouilles a la Poulette. | ||||||
> FISH SOUPS.
| SEE THE SOUPS. | |
|---|---|
| Ouka a la Russe............................................ | No. 34. |
| Bouillobaisse.............................................. | No. 35. |
| Soupe aux Clam...................................Clam soup | No. 37. |
| Soup aux Huitres...............................Oyster soup | No. 36. |
| Bisque de Homards.............................Lobster soup | No. 45. |
View page [64]
| SAUCES TO BE SERVED WITH FISH. | ||||
|---|---|---|---|---|
| WARM SAUCES. | { | 151. | Sauce Hollandaise............ | White. |
| { | 152. | Sauce aux Capres............. | Caper sauce, white. | |
| { | 153. | Sauce aux Huitres............ | Oyster sauce, white. | |
| { | 154. | Sauce Cardinal............... | Rose. | |
| { | 155. | Sauce Crevette............... | Shrimp sauce, rose. | |
| { | 156. | Sauce Homard................. | Lobster sauce, rose. | |
| { | 157. | Sauce Moutarde............... | Mustard sauce, yellow. | |
| { | 158. | Sauce Genevoise.............. | Genevese sauce, red. | |
| { | 159. | Sauce Polonaise.............. | Polish sauce, yellow. | |
| { | 160. | Sauce Provencale............. | Tomato sauce, red. | |
| { | 161. | Maitre d'hotel............... | Melted Butter, yellow. | |
| COLD SAUCES | { | 162. | Sauce Mayonnaise............. | Mayonnaise sauce, light yellow. |
| { | 163. | Sauce Tartare................ | Tartare sauce. | |
| { | 164. | Sauce Remoulade.............. | Light brown. | |
| { | 165. | Sauce Vinaigrette............ | ||
| { | 166. | Sauce Raifort................ | Horseradish sauce. | |
View page [65]
[Illustration: A series of illustrations across the top of the page features ducklings in various states of activity. A second set of illustrations, this one running down the left side of the page, features a newly-hatched chick.]
> EGGS.
Although eggs are ordinarily served for breakfast or lunch, Omelet with preserved fruit, No. 190; Omelet with rum, No. 191; Snow Eggs, No. 192, etc., etc., constitute very palatable sweet dishes for dinners.
167. OEUFS A LA COQUE. |
PREPARATION.--1st. Assure yourself by knocking gently one egg against another that there are no cracks in the shells; you will easily recognize that by the sound. 2d. Wash the eggs in cold water and if dirty, clean them by rubbing with some salt. 3d. Cook in boiling water for 2 to 2 1/2 minutes, and serve in egg cups.
168. OEUFS DURS. |
View page [66]
169. OEUFS A LA CREME. |
Hard boiled eggs......10.
Onion..................1.
Milk...................1 pint.
Butter.................1 tablespoonful.
Flour..................2 tablespoonsful.
Parsley................
Time.--1/2 hour.
PREPARATION.--1st. Prepare the eggs as indicated in No. 168, shell them carefully, slice or cut them in four (4); place them in a sauce pan. 2d. In another sauce pan brown (light) 1 chopped onion, sprinkle over 2 tablespoonsful flour, add 1 pint milk and allow to cook while stirring for about 5 minutes. 3d. Pour this cream over the eggs, warm the whole without allowing to boil, and when ready to serve, sprinkle over some hashed parsley, and serve in a hollow dish.
170. SALADE D'OEUFS. |
Hard boiled eggs....10.
Oil..................4 tablespoonsful.
Vinegar..............3 tablespoonsful.
Salt and pepper......To suit the taste.
Parsley.
Time.--20 minutes.
PREPARATION.--1st. Shell and slice the eggs, place them in a salad dish and pour over 4 tablespoonsful oil mixed with 3 tablespoonsful vinegar, salt and pepper (to suit the taste) and some hashed parsley.
171. OEUFS POCHES A LA PARISIENNE. |
Eggs............10.
Ham..............4 oz.
Mushrooms........6.
Tomato...........1.
Fillets of fowl..If liked.
Truffles.........If liked.
Butter...........4 tablespoonsful.
Flour............1 tablespoonful.
Madeira..........1 glassful.
Stock............1/2 glassful.
Time.--1/2 hour.
PREPARATION.--1st. Poach the eggs as indicated in Note of No. 9, peel and place them in a hollow dish. 2d. Cut the ham in dices, slice the mushrooms, chop the tomato also (if you have some) cut in dices a cold fillet of fowl and place it together with 1 or 2 sliced truffles, in a sauce pan with two tablespoonsful butter and cook the whole for about 2 minutes; then sprinkle over 1 tablespoonful flour, add 1 glassful madeira and 1/2 glassful stock, and stew for 2 minutes. 3d. Add 2 tablespoonsful butter, stir well the whole and pour over the eggs.
View page [67]
172. OEUFS A LA CHRISTOHPE COLOMB. |
Poached eggs..........6.
Toasts.................6.
Pate de foie gras......1/4 lb.
Jelly of meat..........1/4 lb.
Butter.................
Time.--1/2 hour.
[Illustration: An illustration of an egg standing on end in a circular base.]
PREPARATION.--1st. Make small toast about 2 1/2 inches in diameter and 1 inch thick, fry them in butter, lay over a coat of "Pate de Foie Gras" about 1/4 inch thick, taking care to leave a hole in the middle. 2d. Dispose them on a warm dish and place upright on each toast in the hole menaged in the "Pate de Foie Grass" an egg poached as indicated No. 9 and carefully shelled. 3d. Let melt in a sauce pan 1/4 lb. of "Jelly of Meat" and 1/4 fresh butter, mix well the whole, don't allow to boil and pour over the eggs.
173. OEUFS A LA TZARINE. |
Bread............5 pieces.
Eggs............5.
Butter...........3 tablespoonsful.
Salt and pepper..A little.
Time.--1/2 hour.
PREPARATION.--1st. Cut 5 pieces of bread about 3 inches in diameter and 3 inches in height. Cut the crust off and make in the middle of each a hole about 1 1/2 inches in diameter and 2 inches deep, fry these toasts in butter. 2d. Dispose them in a buttered dish, break a fresh egg in every hole, sprinkle over some salt and pepper, place about 1 teaspoonful butter on each egg, and let them bake for 5 minutes.
NOTE. This dish, notwithstanding its simplicity, may be served for the most fashionable breakfasts or lunches and was highly appreciated by the late Tzarine.
174. OEUFS FRITS. |
NOTE. The eggs should be fried one at a time.
*Eggs should be fried just at the moment of serving and be very warm to be palatable; therefore we do not recommend them when there are more than 4 or 5 persons.
View page [68]
PREPARATION.--1st. Warm the oil in a small frying pan and when very hot incline the pan a little, break the egg in the oil and let fry for about 3 minutes taking care in turning to fry both sides and not break it. 2d. Let drip and serve on a folded napkin.
175. OEUFS SUR LE PLAT. |
Eggs.............2 to 3.
Butter............1 tablespoonful.
Salt and pepper...To suit the taste.
Time.--10 minutes.
PREPARATION NO. 1.--Have as many small dishes as you have guests, butter them, break the eggs in a sauce pan, one at a time*, slip them into the dish, sprinkle over some salt and pepper and allow to cook for 5 minutes in an oven.
NO. 2.--1st. Break the eggs in a sauce pan, one at a time* and slip them into a frying pan, where you have melted the butter in advance. 2d. Cook for about 5 minutes and slip the eggs into a warm dish or plate.
NOTE.--The former way is more fashionable.
176. OEUFS AU JAMBON. |
Eggs.............2 to 3.
Ham...............2 oz.
Butter............1 tablespoonful.
Salt and pepper...To suit the taste.
Time.--10 minutes.
PREPARATION.--1st. Slice the ham and place the slices on the buttered dish, then do as indicated above in No. 175.
177. OEUFS AU LARD. |
178. OEUFS BROUILLES AUX CROUTONS. |
*By doing this you will recognize a bad egg, and it will not spoil the others.
View page [69]
PREPARATION.--1st. Break the eggs (as in No. 175), slip them into a sauce pan where you beat them with 1/4 lb. butter, salt and pepper to suit the taste (also some rasped nutmeg if liked). All this should be done before placing the sauce pan on the fire. 2d. Allow to cook while stirring for about 5 minutes on a light fire and when the pap becomes quite thick, pour the whole into a hollow dish and serve with fried toasts on and around the eggs.
179. OEUFS BROUILLES AUX FROMAGE. |
180. OEUFS BROUILLES AXU POINTES D'ASPERGE. |
Eggs...............8.
Butter..............1/4 lb.
Asparagus...........2 bunches.
Salt and pepper.....To suit the taste.
Time.--1/4 hour.
PREPARATION.--1st. Take the tender part of the asparagus (green ones preferred) and cut them in pieces about 1/2 inch long, cook them in some salted water for about 10 minutes and let them drip. 2d. Do as indicated in 1st. and 2d., No. 178, and when the eggs are quite cooked add the asparagus tops, mix well the whole with a wooden spoon and serve in a hollow dish with toast.
181. OEUFS BROUILLES AUX QUEUES D'ECREVISSE. |
> 183. GENERAL REMARKS ON OMELETS.
In making an omelet care should be taken that the pan be clean, smooth and hot, otherwise the omelet will stick. To those who have not much practice in making omelets we recommend making several small omelets rather than a large one, for instance, for 5 persons make two omelets of 5 eggs each, instead of one of 10.
View page [70]
Allow 2 eggs for each guest and 1 tablespoonful milk; this makes the omelet more tender and puffy, but many prefer it without milk.
184. OMELETTE AUX FINES HERBES. |
Eggs.............10.
Milk..............1 glassful.
Butter............1/4 lb.
Salt and pepper...To suit the taste.
Parsley...........1/2 handful.
Time.--10 minutes.
PREPARATION.--1st. Break the eggs as indicated in No. 175, slip them into a salad-dish, beat well together with some salt, pepper and hashed parsley (also milk if used). 2d. Melt 1/4 lb. butter in a frying pan on a bright fire and when the butter is well hot, pour the eggs in and stir well the whole with a fork till the pap becomes quite thick. 3d. Take the handle with the right hand, incline the pan while shaking so as to bring the omelet near one of the edges and begin to fold it. 4th. Turn the pan over a warm dish so as to fold the omelet in two.
Don't forget that a good omelet should be long, thick in the middle and soft inside.
185. OMELETTE AU FROMAGE. |
186. OMELETTE AU JAMBON. |