Peel your truffles, and warm them in butter; add some
chopped mixed herbs, and about the same quantity of calPs
udder or scraped bacon as there are truffes ; pound in a
mortar, season with salt and pepper, add some soaked bread-
crumb, and the necessary quantity of yolks of egg.
dde
THE 366 BILLS OF FARE. 267
eZ —_ _ —
SEPTEMBER 23.
Potage Faubonne. É 2 Faubonne soup.
Moules au gras. Stewed mussels.
Perdreaux en escalopes. Scalloped partridges.
Rosbif rôti. Roast beef.
Pommes de terre sautées. Fried potatoes.
Gâteau mille feuilles. Light pastry.
Stewed mussels.
Wash your mussels carefully, but do not leave in the water,
or they lose much of their flavour ; warm them in à sauCepan ;
as soon as they open, take out the mussels, and reserve their
liquor. Warm some button mushrooms in melted bacon, stir
in a little flour, moisten with reduced stock, season with a
bouquet of mixed herbs and pepper✪ Stewed Mussels ; when done, clear off all
grease, add the mussels and a little of their liquor, and serve
when quite hot.
Scalloped partridges.
Scallop the fillets of four partridges, toss them in a saucepan
with some butter until firm; drain the scallops, remove the
butter, and replace it by three tablespoonsful of game stock and
two tablespoonsful of German sauce ; when boiling, add the
scallops, and either sliced truffles or peeled mushrooms, a little
fresh butter, and the juice of a lemon. Dish up the scallops
in a circle, and fill the centre with the sauce.
Sauce for all roasts.
Take an anchovy, a tumblerful of red wine, a little gravy, a
chopped eschalot, and the juice of a lemon; simmer until
cooked, pass through a tammy, and add to the gravy of your
roast,
268 THE 366 BILLS OF FARE.
SEPTEMBER 24.
Potage au mouton. Mutton soup.
Gigot de mouton bouilli sauce aux Boiled leg of mutton, caper sauce.
câpres.
Pâté chaud de godiveau. : Hot forcemeat pie.
Poulets rôtis. Roast fowls.
Choux de Bruxelles au beurre, Brussels sprouts with butter.
Brioche à la crème. Brioche.
Mutton soup.
Place a leg of mutton in a stock-pot, cover it either with
water or beef stock, add carrots, onions, turnips, leeks, celery,
a head of clove, and a little powdered ginger✪ Mutton Soup ; simmer over a
slow fire for five hours, skim all grease off the stock, pass
through a tammy, and pour into a soup tureen, on to slices
-of stale bread, or crusts of bread, which have been dried in
the oven. A few chopped sorrel leaves warmed in butter are
sometimes added to this soup.
Hot forcemeat pie.
Line a plain mould, about six or seven inches deep, with
paste, cover the bottom with a layer of forcemeat of fowl, and
truffes (see 18th of December), and fill the pie with mushrooms
warmed in butter, sliced bottoms of artichokes, and quenelles
made of the same forcemeat, cover with paste, moisten the
edges so as to close up the pie tightly, glaze with yolks of egg,
and bake ; when done take off the cover, and add some strong
gravy ; serve very hot.
Stuffed duck.
Chop up the liver of the duck with the same quantity of
bacon, season with chopped mixed herbs, truffles cut into dice,
and thicken with yolks of egg, stuff the duck with this, roast,
and serve with Italian sauce.
L
!
THE 366 BILLS OF FARE. 269
Ze ——] EEE
SEPTEMBER 25.
Potage au vermicelle. Vermicelli soup.
Brochet en dauphin. Pike dressed like a dolphin.
Oreilles de porc à la Sainte-Mene- Pigs’ ears à la Sainte-Menehould.
hould.
Filet. de bœuf rôti. Roast fillet of beef.
Tomates farcies. Stuffed tomatoes.
Pommes au riz. Stewed apples and rice,
Pike dressed like a dolphin.
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Presented as published in 1884. 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
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Peel your truffles, and warm them in butter; add some
chopped mixed herbs, and about the same quantity of calPs
udder or scraped bacon as there are truffes ; pound in a
mortar, season with salt and pepper, add some soaked bread-
crumb, and the necessary quantity of yolks of egg.
dde
THE 366 BILLS OF FARE. 267
eZ —_ _ —
SEPTEMBER 23.
Potage Faubonne. É 2 Faubonne soup.
Moules au gras. Stewed mussels.
Perdreaux en escalopes. Scalloped partridges.
Rosbif rôti. Roast beef.
Pommes de terre sautées. Fried potatoes.
Gâteau mille feuilles. Light pastry.
Stewed mussels.
Wash your mussels carefully, but do not leave in the water,
or they lose much of their flavour ; warm them in à sauCepan ;
as soon as they open, take out the mussels, and reserve their
liquor. Warm some button mushrooms in melted bacon, stir
in a little flour, moisten with reduced stock, season with a
bouquet of mixed herbs and pepper ; when done, clear off all
grease, add the mussels and a little of their liquor, and serve
when quite hot.
Scalloped partridges.
Scallop the fillets of four partridges, toss them in a saucepan
with some butter until firm; drain the scallops, remove the
butter, and replace it by three tablespoonsful of game stock and
two tablespoonsful of German sauce ; when boiling, add the
scallops, and either sliced truffles or peeled mushrooms, a little
fresh butter, and the juice of a lemon. Dish up the scallops
in a circle, and fill the centre with the sauce.
Sauce for all roasts.
Take an anchovy, a tumblerful of red wine, a little gravy, a
chopped eschalot, and the juice of a lemon; simmer until
cooked, pass through a tammy, and add to the gravy of your
roast,
268 THE 366 BILLS OF FARE.
SEPTEMBER 24.
Potage au mouton. Mutton soup.
Gigot de mouton bouilli sauce aux Boiled leg of mutton, caper sauce.
câpres.
Pâté chaud de godiveau. : Hot forcemeat pie.
Poulets rôtis. Roast fowls.
Choux de Bruxelles au beurre, Brussels sprouts with butter.
Brioche à la crème. Brioche.
Mutton soup.
Place a leg of mutton in a stock-pot, cover it either with
water or beef stock, add carrots, onions, turnips, leeks, celery,
a head of clove, and a little powdered ginger ; simmer over a
slow fire for five hours, skim all grease off the stock, pass
through a tammy, and pour into a soup tureen, on to slices
-of stale bread, or crusts of bread, which have been dried in
the oven. A few chopped sorrel leaves warmed in butter are
sometimes added to this soup.
Hot forcemeat pie.
Line a plain mould, about six or seven inches deep, with
paste, cover the bottom with a layer of forcemeat of fowl, and
truffes (see 18th of December), and fill the pie with mushrooms
warmed in butter, sliced bottoms of artichokes, and quenelles
made of the same forcemeat, cover with paste, moisten the
edges so as to close up the pie tightly, glaze with yolks of egg,
and bake ; when done take off the cover, and add some strong
gravy ; serve very hot.
Stuffed duck.
Chop up the liver of the duck with the same quantity of
bacon, season with chopped mixed herbs, truffles cut into dice,
and thicken with yolks of egg, stuff the duck with this, roast,
and serve with Italian sauce.
L
!
THE 366 BILLS OF FARE. 269
Ze ——] EEE
SEPTEMBER 25.
Potage au vermicelle. Vermicelli soup.
Brochet en dauphin. Pike dressed like a dolphin.
Oreilles de porc à la Sainte-Mene- Pigs’ ears à la Sainte-Menehould.
hould.
Filet. de bœuf rôti. Roast fillet of beef.
Tomates farcies. Stuffed tomatoes.
Pommes au riz. Stewed apples and rice,
Pike dressed like a dolphin.