OCTOBER 1.
Potage au riz. Rice soup.
Brochet à l’eau de sel, sauce aux Boiled pike with mussel sauce.
5 moules. :
Civet de lièvre. Civet of hare.
Poularde rôtie. Roast pullet.
Macaroni à l'italienne. Maccaroni à l'italienne.
- Croûtes à l’abricot. Apricots à la normande.
Civet of hare.
Cut up a hare into joints, and brown in a saucepan with a
quarter of a pound of butter, and half a pound of salt pork,
which has been soaked in water; when a good colour, add
two large tablespoonsful of flour, a bottle of red wine, Pepper,
mixed spice, a bouquet of herbs, thyme, laurel leaves, an
onion stuck with cloves, and no salt. Simmer for an hour
and a half, shake the stew-pan occasionally, so that the sauce
may not burn. Brown some young onions in butter, moisten
with stock, add a pinch of sugar, and simmer until the sauce
is reduced to a glaze. Trim two punnets of mushrooms✪ Civet of Hare, and
add them to the civet; when nearly done, remove the onion
stuck with cloves, and the herbs, taste the sauce, and if neces-
sary, add a little salt, and dish up; loosen the glazed onions
from the saucepan, with a little stock, and place them round
the civet with the mushrooms. Some people thicken the
sauce with the blood of the hare, and a little butter.
276 TITE 366 BILLS "OF FARE,
OCTOBER 2.
Potage au pain. Bread soup.
Pièce de bœuf bouillie garnie à la Boiled beef à la flamande,
flamande.
Filets de soles à la parisienne, Fillets of sole à la parisienne.
Grives rôties. Roast thrushes.
Haricots blancs en purée. Purée of white haricot beans.
Gâteau d'amandes massif. Almond cake.
Boiled beef à la Flamande.
Boiïl a rumpsteak in uncleared stock for four hours, after
which, drain it, and place in a stew-pan, with two pints of
mirepoix (see 4th of October) and a bottle of white wine✪ Boiled Beef à la Flamande ;
simmer for about two hours, dish up the beef, pass some of
the sauce through a tammy, thicken with brown thickening,
and pour over it. Garnish the steak “à la Flamande ” (see
7th of March).
Almond cake.
Blanch and pound two pounds of Jordan almonds, and half
an ounce of bitter almonds, add some candied lemon peel,
chopped angelica, dried orange flowers, a pinch of salt, two
pounds of sugar, a quarter of a pound of potato-flour, twelve
volks of egg, and five whole eggs, stir thoroughly together,
and pour into a mould lined with buttered blotting-paper,
bake in a slow oven, and serve, covered with whipped yolks of
egg, mixed with almond milk.
VE,
THE 366 BILLS OF FARE. 271
ER — —— ————— —
OCTOBER 3.
Potage Faubonne. Faubonne soup.
Aloyau rôti garni de pommes de Roast sirloin of beef and potatoes.
terre.
Faisans à la bohémienne. Pheasants à la bohémienne.
perlans frits. Fried smelts.
7 Céleri au jus. Stewed celery.
| Marmelade de pêches. Peach marmalade.
Pheasants à la Bohémienne.
Truss the pheasants, and stuff them with a forcemeat com-
posed of chopped truffes, foie gras, salt, pepper, and mixed
herbs. + Stew the pheasants in mirepoix (see 4th of October),
with a wine-glassful of Madeira; when done, serve garnished
—._ with stewed truffles, foie gras, cockscombs, and cock’s kidneys ;
—._ pass the sauce through a tammy, and pour over the birds.
Sheep’s liver à la ménagère.
Warm a sheep’s liver cut into dice, in butter, season with
salt, pepper, and a laurel leaf; when done, take out of the
saucepan, and keep warm in the oven; cook some chopped
…._ hnions in the remainder of the butter; when brown, moisten
with stock, and stir in a little flour; as soon as it boils, add
the pieces of liver, stir well, thicken with two or three yolks of
egg, flavour with either lemon-juice or a few drops of vinegar,
2 and serve.
Peach marmalade.
✪ Peach Marmalade
Page 109 · 4 recipe records on this page
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
Potage au riz. Rice soup. Brochet à l’eau de sel, sauce aux Boiled pike with mussel sauce. 5 moules. : Civet de lièvre. Civet of hare. Poularde rôtie. Roast pullet. Macaroni à l'italienne. Maccaroni à l'italienne. - Croûtes à l’abricot. Apricots à la normande.
Civet of hare.
Cut up a hare into joints, and brown in a saucepan with a quarter of a pound of butter, and half a pound of salt pork, which has been soaked in water; when a good colour, add two large tablespoonsful of flour, a bottle of red wine, Pepper, mixed spice, a bouquet of herbs, thyme, laurel leaves, an onion stuck with cloves, and no salt. Simmer for an hour and a half, shake the stew-pan occasionally, so that the sauce may not burn. Brown some young onions in butter, moisten with stock, add a pinch of sugar, and simmer until the sauce is reduced to a glaze. Trim two punnets of mushrooms, and add them to the civet; when nearly done, remove the onion stuck with cloves, and the herbs, taste the sauce, and if necessary, add a little salt, and dish up; loosen the glazed onions from the saucepan, with a little stock, and place them round the civet with the mushrooms. Some people thicken the sauce with the blood of the hare, and a little butter.
Potage au pain. Bread soup. Pièce de bœuf bouillie garnie à la Boiled beef à la flamande, flamande.
Filets de soles à la parisienne, Fillets of sole à la parisienne. Grives rôties. Roast thrushes.
Haricots blancs en purée. Purée of white haricot beans. Gâteau d'amandes massif. Almond cake.
Boiled beef à la Flamande.
Boil a rumpsteak in uncleared stock for four hours, after which, drain it, and place in a stew-pan, with two pints of mirepoix (see 4th of October) and a bottle of white wine ; simmer for about two hours, dish up the beef, pass some of the sauce through a tammy, thicken with brown thickening, and pour over it. Garnish the steak “à la Flamande ” (see 7th of March).
Almond cake.
Blanch and pound two pounds of Jordan almonds, and half an ounce of bitter almonds, add some candied lemon peel, chopped angelica, dried orange flowers, a pinch of salt, two pounds of sugar, a quarter of a pound of potato-flour, twelve volks of egg, and five whole eggs, stir thoroughly together, and pour into a mould lined with buttered blotting-paper, bake in a slow oven, and serve, covered with whipped yolks of
egg, mixed with almond milk.
VE,
ER — —— ————— —
Potage Faubonne. Faubonne soup. Aloyau rôti garni de pommes de Roast sirloin of beef and potatoes. terre. Faisans à la bohémienne. Pheasants à la bohémienne. perlans frits. Fried smelts.
7 Céleri au jus. Stewed celery. | Marmelade de pêches. Peach marmalade.
Pheasants à la Bohémienne.
Truss the pheasants, and stuff them with a forcemeat composed of chopped truffles, foie gras, salt, pepper, and mixed herbs. + Stew the pheasants in mirepoix (see 4th of October), with a wine-glassful of Madeira; when done, serve garnished —._ with stewed truffles, foie gras, cockscombs, and cock’s kidneys ;
—._ pass the sauce through a tammy, and pour over the birds.
Sheep’s liver à la ménagère.
Warm a sheep’s liver cut into dice, in butter, season with salt, pepper, and a laurel leaf; when done, take out of the saucepan, and keep warm in the oven; cook some chopped
…._ onions in the remainder of the butter; when brown, moisten with stock, and stir in a little flour; as soon as it boils, add the pieces of liver, stir well, thicken with two or three yolks of egg, flavour with either lemon-juice or a few drops of vinegar,
2 and serve.
Peach marmalade.
Records on this page
Civet of HareBoiled Beef à la FlamandeAlmond CakePeach Marmalade