BroHed Stecaks. Potatoes “ a la maitre d’liotel ” (133).
Macaroni “ en Timbale ” (185).
Marmalade Pudding and Brandy Butter (369 and 128).
Bavaroise (329).
Dinner 18.
Macaroni Soup (Recipe 7).
Eel “a la minute” (81).
Cutlets with Hashed Leeks (152).
Fried Oysters (307).
Roast Chickens.
Omelet “a la Robespierre” (353).
Anchovy Toast (411).
DINNERS WITHOUT MEAT.
Dinner 1.
Lent Soup (Recipe 10).
Bouille a Baisse (61).
Celery Fritters (165).
Croustades of Mushrooms (180).
Purde of Sorrel (148).
Pain Perdu (313).
Prune Mould (319).
Stewed Cheese (404).
8
WHOLESOME COOKEItT.
Dinner 2.
Oysters.
Italian Soup (made with milk instead of stock)
(Recipe 6).
Whitings “a la Orly ” (55).
Turnips “ en Roulette” (173).
Macaroni “ en Timbale ” (185).
Omelet “ a la Soubise ” (226).
Maraschino Toast (315).
Vanilla Cream Ice (388).
Dinner 3.
Peasant Soup (made with milk instead of stock)
(Recipe 9).
Flemish Mackerel (69).
Stuffed Artichokes (154a).
Risotto a la Napolitaine (204).
Cauliflower "au gratin” (140).
Cabinet Pudding (309).
Fruit Cream Ice (389),
Dinner 4.
Fonds d’Ai'tichaucls Soup (made with milk instead of
stock) (Recipe 13).
Skate “ au beurre noir ” (65).
Poached Eggs and Tomato Sauce (218).
TWENTY-FOUR DIFFERENT DINNERS.
9
Potatoes “ a la Creme ” (136).
Frenclr Pancakes (323).
Chocolate Cream (335).
Anchovy Toast (‘111).
Dinner 5.
Herb Soup (Recipe 16).
Soles, “ Indian way of cooking” (63).
Puree of White Haricot Beans (109).
Curried Vegetables (187).
Caramel Rice Mould (358).
Coffee SoufBd (362).
Hot Sandwiches (407).
Dimier 6.
Tomato and Okra Soup (Recipe. 20).
Baked Gurnet (82).
Purde of Chestnuts (191).
Omelet and Tomatoes (225).
Vegetable Salad (209).
Creme Brulde (cold) (327).
Fig Mould (318).
Fondue (399).
Lemon Water Ice (385).
10
WHOLESOME COOKERY.
SOUPS.
1. — Pot au feu.
Put in a large saucepan 6 or 7 pounds of silver side
of the round of beef, 5 quarts of cold water. Before it
begins to boil, skim it very carefully. When all the
scum has been removed, add 5 turnips, 6 carrots, 1 leek,
2 parsnips, 2 large onions, 1 good bunch of parsle}'-, 1
bead of celery, 6 cloves, a few peppercorns, 1 ball of
browning, salt to taste (about 2 tablespoonfuls for this
quantity) ; simmer very slowly for 5 or 6 hours. Be-
fore using, strain through a hair sieve. The beef is
good hot or cold, but especially cold. This soup ought
to be 'perfectly clear. If it is not so, it is either because
some of the scum has not been removed, or principally
because the soup has been allowed to hoil. If the beef
is used hot, serve a piquante or tomato sauce with it,
or thicken a little of the soup and serve that. The
vegetables can be chopped, pressed into a mould, and
turned out cold with a mayonnaise sauce.
2. — English Clear Soup.
3 to 4 pounds of gravy beef Cut the meat into
pieces, and fry them in a little butter to colour them ;
SOUPS.
11
put them into 3 or 4 quarts of cold water, let them
simmer, and skim carefully. When no scum is left,
put into the saucepan 2 carrots, 2 turnips, half a head
of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades
of mace, some peppercorns, and salt to taste. Simmer
gently from 6 to 8 hours, strain through a hair sieve.
Wlien cold, skim off any fat there may be. ✪ Italian Soup
Page 5 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Broiled Steaks. Potatoes “ a la maitre d’liotel ” (133).
Macaroni “ en Timbale ” (185).
Marmalade Pudding and Brandy Butter (369 and 128). Bavaroise (329).
Dinner 18.
Macaroni Soup (Recipe 7).
Eel “a la minute” (81). Cutlets with Hashed Leeks (152). Fried Oysters (307).
Roast Chickens.
Omelet “a la Robespierre” (353). Anchovy Toast (411).
DINNERS WITHOUT MEAT. Dinner 1.
Lent Soup (Recipe 10). Bouille a Baisse (61). Celery Fritters (165). Croustades of Mushrooms (180). Purde of Sorrel (148).
Pain Perdu (313).
Prune Mould (319). Stewed Cheese (404).
Dinner 2.
Oysters.
Italian Soup (made with milk instead of stock) (Recipe 6).
Whitings “a la Orly ” (55).
Turnips “ en Roulette” (173).
Macaroni “ en Timbale ” (185).
Omelet “ a la Soubise ” (226). Maraschino Toast (315).
Vanilla Cream Ice (388).
Dinner 3.
Peasant Soup (made with milk instead of stock) (Recipe 9).
Flemish Mackerel (69).
Stuffed Artichokes (154a).
Risotto a la Napolitaine (204). Cauliflower "au gratin” (140).
Cabinet Pudding (309).
Fruit Cream Ice (389),
Dinner 4.
Fonds d’Ai'tichaucls Soup (made with milk instead of stock) (Recipe 13).
Skate “ au beurre noir ” (65).
Poached Eggs and Tomato Sauce (218).
TWENTY-FOUR DIFFERENT DINNERS.
Potatoes “ a la Creme ” (136). Frenclr Pancakes (323). Chocolate Cream (335). Anchovy Toast (411).
Dinner 5.
Herb Soup (Recipe 16).
Soles, “ Indian way of cooking” (63). Puree of White Haricot Beans (109). Curried Vegetables (187). Caramel Rice Mould (358). Coffee SoufBd (362).
Hot Sandwiches (407).
Dimier 6.
Tomato and Okra Soup (Recipe. 20). Baked Gurnet (82).
Purde of Chestnuts (191). Omelet and Tomatoes (225).
Vegetable Salad (209).
Creme Brulde (cold) (327).
Fig Mould (318).
Fondue (399).
Lemon Water Ice (385).
SOUPS.
1. — Pot au feu.
Put in a large saucepan 6 or 7 pounds of silver side of the round of beef, 5 quarts of cold water. Before it begins to boil, skim it very carefully. When all the scum has been removed, add 5 turnips, 6 carrots, 1 leek, 2 parsnips, 2 large onions, 1 good bunch of parsle}'-, 1 bead of celery, 6 cloves, a few peppercorns, 1 ball of browning, salt to taste (about 2 tablespoonfuls for this quantity) ; simmer very slowly for 5 or 6 hours. Before using, strain through a hair sieve. The beef is good hot or cold, but especially cold. This soup ought to be 'perfectly clear. If it is not so, it is either because some of the scum has not been removed, or principally because the soup has been allowed to hoil. If the beef is used hot, serve a piquante or tomato sauce with it, or thicken a little of the soup and serve that. The vegetables can be chopped, pressed into a mould, and turned out cold with a mayonnaise sauce.
2. — English Clear Soup.
3 to 4 pounds of gravy beef Cut the meat into pieces, and fry them in a little butter to colour them ;
SOUPS.
put them into 3 or 4 quarts of cold water, let them simmer, and skim carefully. When no scum is left, put into the saucepan 2 carrots, 2 turnips, half a head of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades of mace, some peppercorns, and salt to taste. Simmer gently from 6 to 8 hours, strain through a hair sieve. Wlien cold, skim off any fat there may be.
Records on this page
Italian SoupPeasant SoupPot au FeuEnglish Clear Soup