Itoast Goose, Apple Sauce. ( Oie rotie.)
Steffan. (Stefan.)
Meringue Ices. ( Meringues Glacees.)
Marrow Patties. ( Petits Pates de Moelle.)
OCTOBER.
Giblet Soup. ( Potage d V Anglaise.)
Boiled Halibut, Tartare Sauce. ( Fletan , sauce Tartare.)
Mushroom Patties. (Bouchees aux Champignons.)
Tournedos of Veal. (Tournedos de Veau.)
Mock Hare. (Longe de Mouton.)
Croquettes of Potatoes ; Fried Aubergines. (Croquettes de
Pommes de Terre; Aubergines f rites.)
Boiled Fowl. (Poidet.)
Citron Pudding. (Ponding de Metz.)
Nougat. (Nougat )
Mackerel Toast. (Bouchees de Macquercaux.)
Apricot Water Jce, ( Glace au$ Abricots.)
G
DAINTY DINNERS AND DISHES.
NOVEMBER.
Turkey Soup. ( Potage au Dindon.)
Cod, Anchovy Sauce. ( Cabillaud , sauce d' Audio is).
Epigrammes. ( Noisettes de Moutou.)
Tartlets of Chicken. (Quenelles de Volaille.)
Braised Fillet of Veal. (Filet de Veau braise.)
Baked Potatoes; Cauliflower Fritters. (Pommes de Terre au four ;
Brig nets de Choux-Jleurs )
Roast Pheasant. (Faisms rods.)
White Winter Salad. (Salade Blanche )
Macaroon Basket. (Gateau Chantilly.)
Pine-apple Foam. (Gelee cV Ananas.)
Anchovies on Toast. (CroAtes d'Anchois.)
DECEMBER.
Bonne Femme Soup. (Potage a la Bonne Femme.)
Fried Smelts. (Eperlans frits.)
Blanquetto of Chicken. ( Blanquette de Volaille )
Ox-tongue, Tomato Sauce. (Langue de Bceuf , sauce Tomate.)
Sirloin. (Aloyau.)
Mashed Potatoes; Stewed Celery. (Puree de Pommes de Terre •
Celeris etuves.)
Roast Turkey. ( Dindon roti.)
Brussels Sprouts. (Choux de Bruxelles.)
Plum Pudding. (Plum Pouding.)
Ruby Jelly. ( Gelee aux Fruits Rouges.)
Tomato Baskets. (Corbeilles de Tomates.)
Peach Water Ice. ( Glace aux Ptclics.)
GOOD STOCK.
Equal quantities of shin of beef and knuckle of veal. Allow
1 pint of cold water to each lb. of meat, and 1 pint over to
allow for boiling away. Cut the meat off the bones and into
small pieces and chop up the bones. Put all into a pan with
the cold water and bring gradually to the boil, add ^ tea-
spoonful salt, skim, and then add vegetables: — 1 large carrot,
1 onion, 2 leeks, ^ turnip, ^ head of celery, and some parsley.
Also 2 cloves, a few peppercorns, some thyme, and a bay-
leaf✪ Good Stock. Let all boil slowly at least G hours. Strain it through
a fine hair - sieve and leave it in a cold place over - night.
To clarify it, remove the fat from the surface, and pour the
stock carefully into a clean saucepan after removing any im-
purities that have settled at the bottom. Dissolve it by gentle
heat. Add the whisked whites of 2 eggs and their shells washed
and crushed up and ^ lb. lean raw beef finely chopped, to each
quart; and also a few vegetables to revive the flavour. Whisk
quickly until a scum forms and then leave the stock partly un-
covered, to simmer very gently for 1 hour. There will be a thick
scum on the top now. Pass the soup once, or twice, if necessary,
through a cloth, but be careful not to press the cloth in any
way, as this would cloud the stock, If not sufficiently flavoured,
boil it up with a few peppercorns; the addition of pepper
would spoil the clearness.
Cut the meat into small pieces, and break up the bones. Put
all into a pan with the cold water, and bring to the boil slowly.
Skim thoroughly, add the rest of the ingredients, and simmer
for 4 hours. Pour through a fine sieve, and remove the fat when
cold, The bones may be boiled again for second stock.
GOOD WHITE STOCK.
✪ Good White Stock
Page 4 · 3 recipe records on this page
Presented as published in 1907. 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
Itoast Goose, Apple Sauce. ( Oie rotie.)
Steffan. (Stefan.)
Meringue Ices. ( Meringues Glacees.)
Marrow Patties. ( Petits Pates de Moelle.)
OCTOBER.
Giblet Soup. ( Potage d V Anglaise.)
Boiled Halibut, Tartare Sauce. ( Fletan , sauce Tartare.)
Mushroom Patties. (Bouchees aux Champignons.) Tournedos of Veal. (Tournedos de Veau.)
Mock Hare. (Longe de Mouton.)
Croquettes of Potatoes ; Fried Aubergines. (Croquettes de Pommes de Terre; Aubergines f rites.)
Boiled Fowl. (Poidet.)
Citron Pudding. (Ponding de Metz.)
Nougat. (Nougat )
Mackerel Toast. (Bouchees de Macquercaux.)
Apricot Water Jce, ( Glace au$ Abricots.)
G
NOVEMBER.
Turkey Soup. ( Potage au Dindon.)
Cod, Anchovy Sauce. ( Cabillaud , sauce d' Audio is).
Epigrammes. ( Noisettes de Moutou.)
Tartlets of Chicken. (Quenelles de Volaille.)
Braised Fillet of Veal. (Filet de Veau braise.)
Baked Potatoes; Cauliflower Fritters. (Pommes de Terre au four ;
Brig nets de Choux-Jleurs )
Roast Pheasant. (Faisms rods.)
White Winter Salad. (Salade Blanche )
Macaroon Basket. (Gateau Chantilly.)
Pine-apple Foam. (Gelee cV Ananas.)
Anchovies on Toast. (CroAtes d'Anchois.)
DECEMBER.
Bonne Femme Soup. (Potage a la Bonne Femme.) Fried Smelts. (Eperlans frits.)
Blanquetto of Chicken. ( Blanquette de Volaille ) Ox-tongue, Tomato Sauce. (Langue de Bceuf , sauce Tomate.)
Sirloin. (Aloyau.)
Mashed Potatoes; Stewed Celery. (Puree de Pommes de Terre •
Celeris etuves.)
Roast Turkey. ( Dindon roti.)
Brussels Sprouts. (Choux de Bruxelles.)
Plum Pudding. (Plum Pouding.) Ruby Jelly. ( Gelee aux Fruits Rouges.)
Tomato Baskets. (Corbeilles de Tomates.)
Peach Water Ice. ( Glace aux Ptclics.)
GOOD STOCK.
Equal quantities of shin of beef and knuckle of veal. Allow 1 pint of cold water to each lb. of meat, and 1 pint over to allow for boiling away. Cut the meat off the bones and into small pieces and chop up the bones. Put all into a pan with the cold water and bring gradually to the boil, add ^ teaspoonful salt, skim, and then add vegetables: — 1 large carrot, 1 onion, 2 leeks, ^ turnip, ^ head of celery, and some parsley. Also 2 cloves, a few peppercorns, some thyme, and a bayleaf. Let all boil slowly at least G hours. Strain it through a fine hair - sieve and leave it in a cold place over - night. To clarify it, remove the fat from the surface, and pour the stock carefully into a clean saucepan after removing any impurities that have settled at the bottom. Dissolve it by gentle heat. Add the whisked whites of 2 eggs and their shells washed and crushed up and ^ lb. lean raw beef finely chopped, to each quart; and also a few vegetables to revive the flavour. Whisk quickly until a scum forms and then leave the stock partly uncovered, to simmer very gently for 1 hour. There will be a thick scum on the top now. Pass the soup once, or twice, if necessary, through a cloth, but be careful not to press the cloth in any way, as this would cloud the stock, If not sufficiently flavoured, boil it up with a few peppercorns; the addition of pepper would spoil the clearness.
Cut the meat into small pieces, and break up the bones. Put all into a pan with the cold water, and bring to the boil slowly. Skim thoroughly, add the rest of the ingredients, and simmer for 4 hours. Pour through a fine sieve, and remove the fat when cold, The bones may be boiled again for second stock.
GOOD WHITE STOCK.
Records on this page
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