Peel and stone some ripe autumn peaches, lay them im
layers in a deep dish, thickly covered with powdered sugar,
and leave in a cool place for twelve or fifteen hours. ‘Boil
them in a preserving-pan, allowing a pound of sugar for every
pound of peaches ; when done, pass through a tammy. Crack
the stones, peel the kernels of a few of them✪ Peach Marmalade, and boil in
syrup; add to the marmalade, and serve when cold.
278 THE 366 BILLS OF FARE.
OCTOBER 4.
Potage à la Gouffé. Tapioca soup à la Gouffé.
… Filets de sole à la Joinville, Fillets of sole à la Joinville.
Aiïlerons de dindon à la purée de Turkey pinions with purée of
marrons. chestnuts.
Filet de bœuf rôti. Roast fillet of beef.
Céleris au jus. Stewed celery.
Darioles au café, Duchess cakes flavoured with
coffee,
Tapioca soup à la Gouffé.
Make some tapioca soup (see rath of. January), and pour
into a soup-tureen on to fillets of truffe, chicken, and pickled
tongue.
Fillets of sole à la Joinville.
Toss the fillets in a saucepan with butter ; when done, place
round a dish, and fill the centre with boiled shrimps and,
minced truffes, cover with German sauce, to which you have
added a little shrimp butter.
Turkey pinions with purée of chestnuts.
Remove the large bones from the pinions, blanch them, and
cook in mirepoix; when done, place round an entrée dish,
fill the centre with a purée of chestnuts, and serve. Clear the
sauce of all grease, pass through a tammy, reduce, and hand
in a sauceboat.
Mirepoix.
This sauce can be made for either feast or fast days; for the
former, take some chopped veal, ham, bacon, carrots, and
onions, season with salt, pepper, laurel leaves, and chopped
eschalots ; simmer over a slow fire for two hours, moisten with
white wine and stock, pass through a tammy, season with salt
and pepper, and keep in a jar until required. For fast days,
leave out the stock, veal, ham, and bacon. Crayfish are de-
licious when boiled in ‘“ mirepoix for fast day,” flavoured with
either lemon-juice or vinegar.
ESS
s ir
",#
THE 366 BILLS OF FARE. 279
OCTOBER 5.
Purée decarrottes aux nouilles. Purée of carrots with German
aste.
Escalopes de homard. Lobster scallops à la parisienne.
Canards aux olives. Stewed duck and olives.
Gigot rôti. Roast leg of mutton.
Haricots panachés sautés. French beans and haricots à la
maître d’hôtel.
Dumpling ferme. Currant dumplings,
Stewed duck and olives.
Warm your duck in a stew-pan with butter ; when a good
colour, remove the duck, stir some flour and stock into the
butter ; as soon as it boils, pass through a tammy, and replace
in the stew-pan with the duck; season with a bouquet of
mixed herbs, an onion stuck with cloves, salt and pepper;
simmer for an hour, add some olives which have been soaked
and stoned✪ Stewed Duck and Olives, boil for a few minutes, and dish up the duck and
olives ; clear all grease off the sauce, and pour over them.
Stewed ducks can also be garnished with celery cooked in
stock.
Lobster scallops à la Parisienne.
Scallop either the tail of a lobster or sea crayfish, which has
been boiïled in court-bouillon (see 18th of April), warm in
melted butter, and place round an entrée dish, fill the centre
with the following ingredients :—Warm some eel quenelles (see
fish quenelles), oysters, and mushrooms in Parisian sauce, and
use to garnish the lobster scallops.
280 THE 366 BILLS OF FARE.
OCTOBER 6.
Potage purée de navets aux Purée of turnips and fried toast.
croûtons.
Grenadine de filet de bœuf à la Slices of fillet of beef à la
financière. financiére.
Rougets en caisse. Red mullet in cases.
Perdreaux rôtis. Roast partridges.
Aubergines farcies. Stuffed egg-plant.
Beignets de pommes. Apple fritters.
Slices of fillet of beef à la financiere.
Page 110 · 2 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
Peel and stone some ripe autumn peaches, lay them im layers in a deep dish, thickly covered with powdered sugar, and leave in a cool place for twelve or fifteen hours. ‘Boil them in a preserving-pan, allowing a pound of sugar for every pound of peaches ; when done, pass through a tammy. Crack the stones, peel the kernels of a few of them, and boil in syrup; add to the marmalade, and serve when cold.
Potage à la Gouffé. Tapioca soup à la Gouffé.
… Filets de sole à la Joinville, Fillets of sole à la Joinville. Aiïlerons de dindon à la purée de Turkey pinions with purée of
marrons. chestnuts. Filet de bœuf rôti. Roast fillet of beef. Céleris au jus. Stewed celery. Darioles au café, Duchess cakes flavoured with coffee,
Tapioca soup à la Gouffé.
Make some tapioca soup (see rath of. January), and pour into a soup-tureen on to fillets of truffe, chicken, and pickled tongue.
Fillets of sole à la Joinville.
Toss the fillets in a saucepan with butter ; when done, place round a dish, and fill the centre with boiled shrimps and minced truffles, cover with German saucee, to which you have added a little shrimp butter.
Turkey pinions with purée of chestnuts.
Remove the large bones from the pinions, blanch them, and cook in mirepoix; when done, place round an entrée dish, fill the centre with a purée of chestnuts, and serve. Clear the sauce of all grease, pass through a tammy, reduce, and hand in a sauceboat.
Mirepoix.
This sauce can be made for either feast or fast days; for the former, take some chopped veal, ham, bacon, carrots, and onions, season with salt, pepper, laurel leaves, and chopped eschalots ; simmer over a slow fire for two hours, moisten with white wine and stock, pass through a tammy, season with salt and pepper, and keep in a jar until required. For fast days, leave out the stock, veal, ham, and bacon.Crayfish are delicious when boiled in "mirepoix for fast day,"” flavoured with either lemon-juice or vinegar.
ESS
s ir
",#
Purée decarrottes aux nouilles. Purée of carrots with German aste. Escalopes de homard. Lobster scallops à la parisienne. Canards aux olives. Stewed duck and olives.
Gigot rôti. Roast leg of mutton.
Haricots panachés sautés. French beans and haricots à la
maître d’hôtel.
Dumpling ferme. Currant dumplings,
Stewed duck and olives.
Warm your duck in a stew-pan with butter ; when a good colour, remove the duck, stir some flour and stock into the butter ; as soon as it boils, pass through a tammy, and replace in the stew-pan with the duck; season with a bouquet of mixed herbs, an onion stuck with cloves, salt and pepper; simmer for an hour, add some olives which have been soaked and stoned, boil for a few minutes, and dish up the duck and olives ; clear all grease off the sauce, and pour over them. Stewed ducks can also be garnished with celery cooked in stock.
Lobster scallops à la Parisienne.
Scallop either the tail of a lobster or sea crayfish, which has been boiled in court-bouillon (see 18th of April), warm in melted butter, and place round an entrée dish, fill the centre with the following ingredients :—Warm some eel quenelles (see fish quenelles), oysters, and mushrooms in Parisian sauce, and use to garnish the lobster scallops.
Potage purée de navets aux Purée of turnips and fried toast. croûtons. Grenadine de filet de bœuf à la Slices of fillet of beef à la
financière. financiére.
Rougets en caisse. Red mullet in cases.
Perdreaux rôtis. Roast partridges. Aubergines farcies. Stuffed egg-plant. Beignets de pommes. Apple fritters.
Slices of fillet of beef à la financiere.
Records on this page
Peach MarmaladeStewed Duck and Olives