FoodNet

The Dudley book of cookery and household recipes

1909

Page 1

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sauce au Beurre Noir 47 Another Recipe for the Same Sauce 48 Sauce Piquante 48 Sauce Chasseur 48 Fish Sauce k la Rokeby 49 Sauce Vert 49 Italian Sauce 49 Sauce for Grilled Bones 50 Sauce Poivrade 50 Sauce for Perch 51 Sauce Hollandaise 51 Sauce Tartare 51 Sauce Tartare — Another Recipe 52 Maitre D* Hotel Butter 52 How to Make Good Bread Sauce 52 Tomato Sauce for Chaudfroid of Chicken 53 Norwegienne (Horse-radish) Sauce 53 Onion Sauce 53 Sauce Sabayon 54 Iced Sauce for Plum Pudding 54 Senior Wrangler Sauce 54 ix CONTENTS Sauces {continmd) page Recipe for Salad Dressing 55 Bearnaise Sauce (Cold) 55 How to Make a Good Mayonnaise Sauce 55 Sauce Bearnaise (Hot) 56 CHICKEN, GAME AND LIGHT DISHES Chicken Villeroi 6l Sauce for Chicken Villeroi 6l Chicken a TAllemande 62 Hot Supreme de Volaille 62 Marechale Sauce for Supreme de Volaille 63 Fricassee of Chicken vin Blanc 63 Chicken a FAmericaine 64* Chickens Sainte Menchould 64* Timballe Milanaise 64 Souffle of Chicken Strasbourg 65 Poulardes aux Gourmets 65 Chaudfroid of Chicken 66 Indian Curry 67 Dry Curry 67 Poularde a FAnglaise 68 Chickens a la Paysanne 68 Patties a la Reine 69 Fried Quenelles 69 Puree de Volaile au Riz 70 Norman Pie 70 Cold Mousse of Chicken, Ham or Tongue 70 Devilled Chicken a la Coke 71 Chicken Pie 71 Duck a la Langham 72 Cold Duck in Aspic 73 Devilled Quails 74 Quail Cutlets Bordelaise 74 Souffle of Quails 7 5 Grouse Pie 75 Grouse or Game Souffle 76 Snipe Pudding 76 X CONTENTS Chicken, &c.. Dishes {continued) A Cold Raised Game Pie 77 Rabbits a la Creme 78 CroAtes k rindienne 78 Bouchees k la Bismarck 78 Stuffed Pheasant 79 Partridges a la Viennoise 80 Chicken or Partridge aux Choux 80 Chicken Chasseur 80 Split Partridges 8 1 Woodcock a la Rising 81 Potted Meat 81 Potted Meat 82 Potted Rabbit 82 Meat Jelly for Invalids 83 Aspic Jelly 83 Sandwiches of Pounded Ham or Tongue 84 Egg Sandwiches 84 Chicken or Game Sandwiches 84 Sandwich 85 Anchovy Sandwiches 85 Shrimp Sandwiches 85 Mayonnaise Stuffing for Rolls 86 Riz a Rizot 86 Gniocchi 87 Spaghetti a la Napolitaine 87 Risotto a la Milanese 88 Another Recipe a Pltalienne 88 An Italian Dish 89 Crepinettes of Chicken and Veal 89 Cassolettes Rachel 89 Galantine 90 MEAT A Very Good Recipe for Hashed Venison 97 Marinade for Roedeer or Hare 98 Cimier of Roedeer a la Creme Aigre 98 Braised Haunch of Roebuck 99 XI CONTENTS Meat {continued) page How to Make Good Cutlets 100 Cutlets Pompadour 100 Cold Lamb Cutlets 101 Cutlets a la Dupplin Castle 102 Rolled Loin of Lamb or Mutton 102 How to Make a Good Haricot 102 Minced Mutton, Beef, Veal or Lamb 103 Tournedos of Mutton 104 Scotch Collops 1 04 Leg of Mutton a TEtuve 104 Leg of Mutton of Seven Hours 105 Hot Pot 106 Mutton Pies 106 Sheep’s Trotters MMtre d’ Hotel 107 Sheep’s Brains Maitre d’Hotel 107 Hot Cooked Tongue 108 Cherry Sauce for Hot Tongue 108 The Way to Cook a Small Prague Ham 108 For a Good Cold Ham 109 Ham 110 Ox Palates 110 Veal Chops 111 Fillets of Veal Milanese 111 To Make a Brawn 111 Tournedos of Beef 112 Beefsteak Russe 112 Porter-House Steak 113 Spiced Beef 113 Braised Roll of Beef Flamande 114 Long Fillet of Larded Beef 115 Deer s Pudding 115 Black Pudding 1 1 6 Scotch Haggis ll6 VEGETABLES AND SALADS Souffle Potatoes in their Skins 121 Iced Potatoes 121 Xll