FoodNet

A second Dudley book of cookery and other recipes

1914

Page 1

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Turbotin k L’Andalouse 47 Chicken Turbot Americaine 48 Chicken Turbot Fermiere 49 Turbotin Bonne Femme 50 Fillets of Trout Milanaise 50 x CONTENTS PAGE Matelote of Salmon 51 Souffle of Lobster 53 French Salmon Tart 54 An American Fish Pie 55 Fish Croquettes 56 Bouillabaisse a la Marseillaise 56 Stewed Plaice 57 Fish Seasoning 58 The Way to Dissect a Fresh Herring 58 HOT POULTRY AND GAME DISHES Poached Chicken with Maize 63 Poached Chicken with Mushrooms 64 Poularde Soufflee 65 Chicken (Mousseline) Forcemeat 65 Poularde a LT voire 66 Poularde aux Truffles 67 Chicken Fritters 67 Poulet Saute Marengo 68 Fried Chicken Pembroke 69 Pullet Poached a L’ltalienne 70 Grilled Chicken Florentine 71 Supremes of Chicken 7 1 Supreme Sauce 72 Fried Chicken Duchess 72 A Supreme of Chicken 73 Chicken Cooked in Oil 73 Fricassee of Chicken 74 Poulet a L’Estragon 75 Poulet au Gros Sel 75 Poulet en Casserole 76 Blanquette of Chicken 76 Cubbab of Chicken 77 Pilaff de Volaille a la Grecque 77 Poussins a la Piedmontese 78 Risotto k la Piedmontese 78 Poussins Viennoises 79 xi THE DUDLEY RECIPES PAGE Little Souffles of Rabbit or Chicken 80 A French Way of Cooking Rabbit 80 Fried Rabbit 81 Tartare Sauce 81 Roast Rabbit a L’Ecossaise 82 French Rabbit Stew 83 Croquettes of Wild Rabbit 84 Cutlets of Wild Rabbit 84 Fried Rabbit or Chicken with Tartare Sauce 85 Rabbit Catalane 86 Blanquette of Turkey 87 Fried Turkey with Tomatoes 87 Stewed Turkey 88 Braised Turkey 88 Fricasseed Turkey 88 Dindonneau a L’Espagnol 88 Devilled Turkey 89 Duckling Crapaudine 90 Salmis of Duckling Rouennaise 91 Pate Chaud de Caneton 92 Poached Pheasant with Celery Sauce 93 Celery Sauce 94 Supreme de Faisan a La Montpensier 94 Pulled and Devilled Pheasant 95 Salmis of Pheasant 96 Salmis of Wild Duck 97 Salmis of Plovers 97 Wild Duck Americaine 97 Stuffed Wild Ducks 98 Braised Partridges with Cabbage 98 Partridges with Mushrooms 99 Spatchcock of Grouse 101 Hare Pie 101 Jugged Hare 103 A German Way of Roasting Hare 104 Mousse of Hare 105 Quails in Casserole 105 xii CONTENTS PAGE Poached Quails 105 Quails with Grapes 106 Quails with Truffles 106 Cailles Dubarry 106 Compote of Pigeons 107 Gelinottes sur Croutes a la Russe 108 Partridge Pie 108 To “Poeler” Poultry, Game, etc. 109 Grilled Chicken Diable 1 1 0 Curry of Rabbit 110 Sauted Chicken Chasseur 111 HOT MEAT DISHES Mutton Cutlets Reform 117 Mutton Cutlets Provencale 118 Cotelettes a la Maintenon 1 1 8 Haricot of Mutton Breton 119 Cutlets a la Minute 120 Mixed Grill 121 Ragout of Mutton 121 Hashed Mutton 122 Another Way to Hash Mutton 123 Cottage Pie of Mutton 123 A French Way of Roasting a Leg of Mutton 124 Leg of Mutton Boulangere 125 Epigrammes d’Agneau with Sharp Sauce 125 Epaule d’Agneau Bonne Femme 126 Neck of Lamb a la Boulangere 127 Beefsteak with Herbs 127 German Beefsteak Cakes 128 Braised Roll of Beef 129 Culotte de Bceuf Normande 129 Beefsteak with Hard-boiled Eggs and Spinach 130 Beef Stewred with Sweet Herbs 130 Macaroni and Minced Beef 130 Hachis de Bceuf 131 Beefsteak Toast 131 xiii THE DUDLEY RECIPES PAGE How to Spice Beef 132 Beef Roll 133 Kedgeree of Cold Meat 133 Cornish Cutlets 134- Beef Hash Bourgeois 135 To Make Half-glaze Sauce 136 Steak and Kidney Pie 136 Veal and Ham Pie 137 A German Wav of Cooking Braised Saddle of Veal 137