FoodNet

The exhibition cookery book

1900

Page 50

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
would draw attention to the Vinolia Perfumes, which are prepared in all popular odours and are concentrated delicate and pure. Vinolia Pomade for the Hair, Vinolia Violet Powder for Toilet and Nursery Use, Vinolia In- exhaustible Lavender Smelling Salts, Vinolia Shaving Soap (Sticks and Flat Cakes), Lait Vinolia, a non-medicinal preparation for the Complexion, Vinolia Eau de Cologne, Vinolia Lavender Water, etc., etc. INI) MY SOUPS. No. of Recipe Brown Stock . . . . . . . • • . 4- Celery Cream . . • . . . . . 15 Chestnut Puree . . . . • • . . 10 Cock-a-Leekie Soup . . . . . . 17 Cucumber Cream .. .. .. .. 16 Game Sou]> . . . . . . . . . . iz Green Pea Soup . . . . . . . . H Julienne Soup . . . . . . . . Lentil Soup . . . . . . . . , . 6 Lobster Soup . . . . . . . . 18 Mock Turtle Soup . . . . . . . . iq Mutton Broth . . . . . . . . 5 Pompadour Soup . . . , . . . . 20 Potato or Milk Soup , . . . . . ~j Puree of Haricot Beans . . . . . . i ( Spring Soup . . . . . . . . . . 13 Stock for Soups and Sauces . . . . i Tomato Soup . . . . . . . . g Vegetable Soup . . . . . . . . 3 White Stock. . . . . . . . . . 2 FISH. Baked Haddock (stuffed) . . . . . . 26 Baked Sprats . . . . . . . . 24. Boiled Fish . , . . . . . . . . 2/ Cod Fish Souffle .. .. .. .. 30 Fillets of Mackerel, French Style. . . , 34 INDEX. fillets of PluicCj witli Wine Sauce Fish Croquettes Fish, Fried in Batter Fish Stock . . Flounders en Souchet Fried Parsley lor Garnishing Fried Whiting, Soles and Cod Grilled Red Mullet • • • • • Oyster Fritters * • • • • t Oyster Pudding o • • • • - , , Scallops of Purbot with Cream Sauce SIMPLE MEAT DISPIES. Boiled Beef or Mutton Boiled Fowl Boiled Rabbit Cornish Pasties ’ * • • t • Devilled Butter Gravy Grilled or Broiled Meat Grilled Kidneys . , Haricot Mutton Hashed Beef Irish Stew Hotch-Potch Meat Pudding Roast Chicken Roast or Baked Meac Sausage Rolls Steak and Kidney Pie Stewing No of Recipe. 3' 27 22 36 35 25 23 32 33 28 29 41 43 42 -47 5 5 39 -45 54 50 46 48 49 53 40 38 51 52 44 INDEX. 111. ENTREES AND SIDE DISHES. Beef Gelantine .. .. . .. .. 6o Chicken a la Princesse . . . . . . 68 Chicken Cutlets in Aspic .... . . 69 Chicken Quenelles . . . . .. . . 66 Chicken Souffle . . . . . . . . 57 Fillets of Beef a la Viennoise .. .. 62 Fillets of Beef with Tomatoes . . . . 61 Foie-Gras Rissolettes . . . . , . 72 Game Salad . . . . . . . . . . 73 Mutton Cutlets a la Bretonne . . . . 64 Mutton Cutlets with Green Peas . . . . 65 Salmi of Duck with Tomatoes . . . . 71 Stewed Pigeons with Olives . . . . 70 Stuffed Shoulder of Mutton . . . . 63 Veal Fillets d la Victoria . . . . . . 59 Veal Olives .. .. . . 58 Veal Quenelles . . . . . . . . 67 Veal Souffle.. .. .. .. .. 56 SAUCES. Anchovy Sauce . . . . . . . . 86 Bechamel Sauce .. .. .. .. 77 Bread Sauce . . . . . . . . 87 Brown Sauce . . . . . . . . 74 Caper Sauce.. .. .. .. 80 Cardinal Sauce . . . . . . . . 8g Custard Sauce for Puddings . . . 88 Egg Sauce . . . . . . . . . . 81 Hollandaise Sauce . . . . . . . , 79 Mayonnaise . . . . . . . . . . 85 IV. INDEX. Onion Sauce No. of Recipe. 84 Piquant Sauce • t • • 82 Supreme Sauce • t • • 7« Tomato Sauce • • • • 83 White Sauce for Vegetable.s, &c. 75 White Sauce for Fish . . 76 VEGETABLES AND SALADS. Boiled Potatoes • • • • 90 Brussels Sprouts (Sauteed) • • • • 98 Cauliflower au Gratin • • • • 100 Duchess Potatoes . .