FoodNet

Recipes for high-class cookery

1912

Page 45

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Clear Beetroot . . 11 Clear Mulligatawny . 10 Clear Oxtail ... 10 Consomm^ ... 6 Consomm^ a la Brunoise 9 Consomme a la Celestine 8 Consomme a la Friar Tuck .... 8 Consomme a ITtalieune . 7 Consomme a la Jardiniere 7 Consommd k la Julienne 6 Consomme i la M adeleine 9 Consomme a la Royale . 6 Fish Stock ... 4 Hare . . . . 13 HoUandaise . . 14 Potage d’Amandes . . 16 Potage a la Bonne Femme 16 Potage a la Royale . 16 Puree of Artichokes . 20 Puree of Brussels Sprouts 22 Puree of Celery . . 20 Puree of Green Peas . 22 Puree de Marrons . . 23 Puree 4 la Princesse . 17 Pur^e of Vegetable Mar- FAOl row .... 21 Tapioca Cream 14 Tomato .... 19 Turtle (Dried) . . 11 Turtle (Mock) . • 12 White Stock . , ; 4 FISH. Creams of Whiting k la Royale 33 Curry of Fish 38 Dressed Crab 38 Escalopes of Fish . 36 Fillets of Sole 4 la Bohdmienne 29 Fillets of Sole 4 la Col- bert .... 30 Fillets of Sole 4 I’Horly 31 Fillets of Sole 4 la Maitre d’Hotel 29 Fillets of Sole 4 la Rouen- naise .... 30 Fillets of Sole a la Tartare 31 Lobster Cutlets 36 Mayonnaise of Fish 39 Oyster Cutlets 36 Prawns in Aspic 40 Quenelles 34 rAOz [ 220 ] PA.OK Russian Fish Pie . . 37 Savoury Lobster Cream . 40 Smelts .... 37 Sole a la Colbert . . 28 Sole au Gratin > 27 Sole a la Portugaise » 28 Souffle .... 32 Turbot .... 32 Whitebait ... 36 ENTREES. Casserole of Chicken . 60 Chaud-froid of Chicken . 72 Chicken Cream . . 68 Chicken a la Marengo . 61 Creams of Beef . . 47 Creams of Chicken a la Nimois ... 68 Croquettes of Sweetbread k la Parmentier . . 66 Darioles of Chicken . 69 Dry Curry of Beef. . 48 Fillets of Beef a la Godard 45 Fillets of Beef k la Pom- padour ... 46 Fricassee of Chicken . 61 Galantine of Fowl . . 76 Galantine of Veal . . 76 Grenadins of Veal . . 66 Jugged Hare. . . 67 Kidneys a la Tliuringian 71 Kromeskis of Chicken . 68 Medallions of Chicken . 73 Mutton Cutlets . . 48 M utton Cutlets eu Chaud- froid .... 72 Mutton Cutlets Curried . 49 Mutton Cutlets a la Milanaise ... 60 Mutton Cutlets k la Re'- forme .... 60 Mutton Cutlets k la Sou- bise .... 61 Mutton Cutlets a la Vdnitienne. . . 62 Noisettes of Mutton . 63 Noisettes of Mutton aux Champignons . . 63 Patties of Chicken . . 69 Pigeons ^ la Duchesse . 62 Pigeons a la Mazarin . 62 Quenelles 67 Raised Pigeon Pie . . 77 Salmi of Game . . 66 Sweetbread Cutlets . 76 Sweetbread a I’ltalienne 63 Sweetbread a la Princesse 64 Sweetbread a la Supreme 64 Timbale Froide a la Toulouse ... 74 Timbales of Chicken . 60 Veal Cutlets ... 64 Veal Cutlets a la Colbert 66 Veal Cutlets k la Talley- rand . . . . 66 Vol-au-Vent of Pigeon . 70 VEGETABLES AND SALADS. Artichokes ... 81 Asparagus ... 81 Brussels Sprouts au J us, 82 Cauliflower au Gratin 82 Celery .... 83 Celery Salad ... 91 Creme de Legumes . 90 Cucumber . . 84 Cucumber Salad . . 92 Flageolets ... 84 French Beans . . 84 Fruit Salad . . , 92 [ 221 ] Haricot Beans, Savoury . TXOt -- 86 Lobster Salad 93 Mayonnaise Salad . 94 Peas .... 86 Potato Chips . , 86 Potato Croquettes . 87 Salsify . . . • 87 Sea- Kale 88 Spinach .... 88 Stuffed Tomatoes . 89 Tomato Salad 96 Vegetable Marrow . 90 HOT SWEETS. Almond Tartlets . . 99 Apple Charlotte . . 104 Banbury PuflFs . . 103 Brown Bread Pudding . 106 Cabinet Pudding . . 106 Caramel Custard . . 106