IOO
MENUS POUR D&CEMBRE.
FRENCH.
Puree de Pigeon Ramier.
Anguilles Sautes.
Quenelles de Faisan aux Trufifes.
Longe de Mouton Rotie.
Huitres a la Ivabob.
Creme de Noix Glacee. '
Eclair a la Creme de Parmesan.
Consomme a la Joue de Boeuf,
Filets de Sole au Gratin.
Croquettes de Gibier.
Poitrine de Boeuf Saute.
Faisan Roti.
Baba a la Rhum.
Filets d’Harengs au Parmesan.
Puree de Huitres a la Creme.
Filets de Turbot au Parmesan.
Cotelettes de Mouton en Papillote.
Dinde Rotie aux Marrons.
Becassines.
Plum Pouding a la Sauce.
Moelle a la Madere.
BILLS OF FARE FOR DECEMBER.
IOI
ENGLISH.
Puree of Woodpigeon.
Stewed Eels.
Quenelles of Pheasant aux Truffes.
Loin of Mutton.
Oyster Kabobs.
Walnut Cream Ice.
Eclair a la Creme de Parmesan.
Ox Cheek.
Fillets of Sole au Gratin.
Croquets of Game.
Stewed Brisket of Beef.
Pheasant.
Baba.
Fillets of Herrings au Parmesan.
Puree of Oysters a la Creme.
Pillets of Turbot au Parmesan.
Mutton Cutlets en Papillote.
Turkey, Roast Chestnuts.
Snipe.
Plum Pudding, Plum Pudding Sauce.
Marrow a la Madere.
RECEIPTS.
CHAPTER I.
STOCKS, ETC.
IN preface to this chapter, I think it for the benefit
of some of my readers to remark that the Receipts given
for Consomme (No. i), Glaze, Aspic Jelly, Espagnole,
and Fine Herbs Sauces are the most economical that
can be given, but I must at the same time candidly
say (and I hope cooks will not be horrified at my say-
ing this) that these articles can be bought cheaper,
and, in nine cases out of ten, much better than they
can be made at home, of Monsieur Emile Beguinot,
manufacturer, 40H, Wandsworth Road, who makes sauces
in bottles, at one shilling each, sufficient for an entree,
which can be obtained at any retail shop.
These remarks are not intended to apply to those
who are fortunate enough to be blessed with good cooks
or where there is a large consumption, but to small houses
where the stockpot is not always going and the cook not
an artist.
A few bottles of Consomme, Aspic Jelly, and Sauces
enable one at an hour's notice to give what would take
hours to make.
CONSOMME OR BROWN STOCK.
No. 1.
To eight pounds of lean beef or shin of beef (the
bone, if the latter, having been broken and all marrow
104
THE PYTCHLEY COOKERY BOOK.
extracted), six carrots well washed, scraped and divided
lengthways into four parts, two onions quartered, two
turnips cut in halves, two small sticks of celery, a
dessert-spoonful of sugar and one and a half of salt, add
one gallon of water.
Put all the ingredients into a stockpot or large
stewpan, boil up briskly, and then place on the side of
the fire to simmer gently for six hours.
Remove the scum as it rises, and after the stock has
been on the fire for six hours, strain through a colander
into a large basin so as to clear the stock from all meat
and vegetables. Then run it again through a tammy
cloth to clear it of all small remnants of meat or
vegetables which may have been left after the former
process, and put it into basins to become cold.
Page 19
Presented as published in 1885. 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
A modernized reading is not available for this page yet. You are seeing the original text.
IOO
MENUS POUR D&CEMBRE.
FRENCH.
Puree de Pigeon Ramier.
Anguilles Sautes.
Quenelles de Faisan aux Trufifes.
Longe de Mouton Rotie.
Huitres a la Ivabob.
Creme de Noix Glacee. '
Eclair a la Creme de Parmesan.
Consomme a la Joue de Boeuf,
Filets de Sole au Gratin.
Croquettes de Gibier.
Poitrine de Boeuf Saute.
Faisan Roti.
Baba a la Rhum.
Filets d’Harengs au Parmesan.
Puree de Huitres a la Creme.
Filets de Turbot au Parmesan.
Cotelettes de Mouton en Papillote.
Dinde Rotie aux Marrons.
Becassines.
Plum Pouding a la Sauce.
Moelle a la Madere.
BILLS OF FARE FOR DECEMBER.
IOI
ENGLISH.
Puree of Woodpigeon.
Stewed Eels.
Quenelles of Pheasant aux Truffes.
Loin of Mutton.
Oyster Kabobs.
Walnut Cream Ice.
Eclair a la Creme de Parmesan.
Ox Cheek.
Fillets of Sole au Gratin.
Croquets of Game.
Stewed Brisket of Beef.
Pheasant.
Baba.
Fillets of Herrings au Parmesan.
Puree of Oysters a la Creme.
Pillets of Turbot au Parmesan.
Mutton Cutlets en Papillote.
Turkey, Roast Chestnuts.
Snipe.
Plum Pudding, Plum Pudding Sauce.
Marrow a la Madere.
RECEIPTS.
CHAPTER I.
STOCKS, ETC.
IN preface to this chapter, I think it for the benefit
of some of my readers to remark that the Receipts given
for Consomme (No. i), Glaze, Aspic Jelly, Espagnole,
and Fine Herbs Sauces are the most economical that
can be given, but I must at the same time candidly
say (and I hope cooks will not be horrified at my say-
ing this) that these articles can be bought cheaper,
and, in nine cases out of ten, much better than they
can be made at home, of Monsieur Emile Beguinot,
manufacturer, 40H, Wandsworth Road, who makes sauces
in bottles, at one shilling each, sufficient for an entree,
which can be obtained at any retail shop.
These remarks are not intended to apply to those
who are fortunate enough to be blessed with good cooks
or where there is a large consumption, but to small houses
where the stockpot is not always going and the cook not
an artist.
A few bottles of Consomme, Aspic Jelly, and Sauces
enable one at an hour's notice to give what would take
hours to make.
CONSOMME OR BROWN STOCK.
No. 1.
To eight pounds of lean beef or shin of beef (the
bone, if the latter, having been broken and all marrow
104
THE PYTCHLEY COOKERY BOOK.
extracted), six carrots well washed, scraped and divided
lengthways into four parts, two onions quartered, two
turnips cut in halves, two small sticks of celery, a
dessert-spoonful of sugar and one and a half of salt, add
one gallon of water.
Put all the ingredients into a stockpot or large
stewpan, boil up briskly, and then place on the side of
the fire to simmer gently for six hours.
Remove the scum as it rises, and after the stock has
been on the fire for six hours, strain through a colander
into a large basin so as to clear the stock from all meat
and vegetables. Then run it again through a tammy
cloth to clear it of all small remnants of meat or
vegetables which may have been left after the former
process, and put it into basins to become cold.