FoodNet

A second Dudley book of cookery and other recipes

1914

Page 3

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Artichokes with Marrow 223 Champignons au Beurre 223 Champignons Grilles 224 Champignons aux Fines Herbes 224 Champignons a la Provencal e 224 Stuffed (Egg-plant) Aubergine 224 Aubergines Proven^ales 225 “Duxelle” for Stuffed Vegetables, Tomatoes, Mushrooms, etc. 226 SALADS A French Way of Serving Lettuce 227 Salade Vivois 227 Japanese Salad 228 Salade Alexandre 228 xvii THE DUDLEY RECIPES PAGE Salade Russe 229 Waldorf Salad 229 Spanish Sardine Salad 230 Cold Tomatoes Americaine 230 Asparagus Rolls 231 Cold Asparagus (moulded) 231 Asparagus Vinaigrette 232 Globe Artichokes Vinaigrette 233 Cold Cauliflower Vinaigrette 233 Cherry Salad 234 Orange Salad 234 Pineapple Salad 235 Cucumber Salad 235 SAUCES Brown Chaud-froid Sauce 241 Mornay Sauce for Chickens 241 Cardinal Sauce 242 Sauce Soubise 243 Soubise Sauce Mixed with Tomato 243 Veloute Sauce 243 Tomato Sauce 244 A Recipe for a Bearnaise Sauce 245 Espagnol Sauce 246 A Bechamel Sauce 248 Another Recipe for Bechamel Sauce 248 Sauce Milanaise 249 Fish Sauce 250 Good Fish Sauce 250 Supreme Sauce 251 Ivory Sauce 251 A Good Chasseur Sauce for Game 252 Devilled Sauce 252 Madeira Sauce 253 Perigueux Sauce 253 Proven9ale Sauce 253 Cold Mayonnaise Sauce a la Farquhar 254 xviii CONTENTS PAGE A Game Sauce 255 Bearnaise Sauce 255 Sauce Bordelaise 256 SWEET DISHES AND PUDDINGS Creme Brulee 26 1 Excellent Recipe for Baked Apples 26 1 Apricot Sauce 262 Apples Portugaise 262 Bouillie Normande 262 Pouding Marquise 263 Tarte a l’Allemande aux Cerises 264 Open Tart of Fruit 264 Cerises Monte Carlo 265 Another Recipe for Cerises Monte Carlo 266 Pouding Froid aux Cerises 266 Compote of Grapes 267 Orange Pudding 268 Banana Fritters 268 Cold Banana Pudding 269 Prune Souffle 269 Chestnut Amber 270 Walnut Tartlets 271 A Good Recipe for Lemon Cheesecakes 271 Rod Grod 272 A Fruit Salad in Glasses 272 A Fruit Salad 273 A Fruit Sweet 274 Comper Pudding 274 Pouding Princesse 275 Chocolate Pudding 275 Madonna Pudding 276 Marlborough Pudding 276 Danish Pudding 277 Pouding Burbridge 277 Hunters* Pudding 277 Ginger Pudding 278 THE DUDLEY RECIPES PAGE Ripon Pudding 278 Sherry Sauce 279 St. Cloud Pudding 279 Small Caramel Creams 280 Small Chocolate Creams 281 Small Coffee Creams 281 German Fritters 282 German Puffs 282 Golden Balls 283 Golden Fritters . 284 Brown Bread Pudding 284 Riz a l’Americaine 285 Custards in Cups 285 Boiled Custard Pudding made with Benger’s Food 286 Cornflour Pudding 286 Farola Pudding 287 Orange Tartlets 287 Omelette au Rhum 288 Lemon Souffle 288 SAVOURY RICE AND MACARONI DISHES Savoury Rice to Serve with Meat 295 Rice with Tomatoes 295 Risotto Piemontaise 296 To Boil Rice, as done in China 297 Macaroni a ITtalienne 297 Macaroni a la Caprice 298 Macaroni Cheese 298 Souffle au Mais 299 DIFFERENT WAYS OF COOKING VENISON How to Cook Red Deer or Fallow Deer Fawns 305 Cutlets of Red or Fallow Deer Fawn 306 Venison Steaks 306 Venison Cutlets a la Minute 307 To Marinade Venison Cutlets 307 Venison Cutlets with Chestnut Puree 308 xx CONTENTS PAGE Venison Cutlets Polonaise 309 Venison Pie 310 Venison Pasties 310 Haricot of Venison 311 Tournedos of Venison 312 Cottage Pie of Venison 312 Hashed Venison 313 Deer’s Liver 314 Deer’s Puddings 314 Potted Venison 315 Saddle of Venison a l’Allemande 315 Braised Haunch of Venison 316