Cut a fillet of beef into scallops, the shape of a dried pear,
lard them with fine fillets of bacon, and cook in mirepoix (see
Ath of October), flavoured with Madeira, when done, arrange
round an entrée dish, and fill the centre with financière garnish
(see 27th of December), reduce the sauce in which the beef
was cooked, pass through a tammy, and add to the garnish.
Chickens à la Chivry.
Truss your chickens, cover them with slices of bacon, and
simmer over a slow fire in mirepoix; when done, remove
the bacon, and dish up the chickens, covered with ravigote
sauce.
Stuffed egg-plants.
Divide the egg-plants lengthways, make several Ilozenge-
shaped incisions in the centre of the vegetable, but be careful
not to cut the skin, sprinkle with salt, soak in water for half
an hour, drain, squeeze out all water, scoop out the centres,
and lay them on a tin dish, which has been sprinkled with
olive oil Scoop out the centres of some egg-plants, which
have been soaked and drained, chop them up with mixed :
herbs, salt and pepper, stir in a little thin brown thickening
and olive oil, warm for a few minutes, fill the empty egg-plants
with this stuffing, place them in the tin dish, sprinkle with
grated bread-crust, brown in the oven or with a salamander,
and serve.
Er dd Le hé os >. DA LL
SOS PE ET RE © fr a
THE 366 BILLS OF FARE. 281
OCTOBER 7.
Tapioca soup.
Potage consommé au tapioca. |
Salt cod à la hollandaise.
Cabillaud à la hollandaise.
Côtelettes d'agneau sautées aux Lamb cutlets and French beans.
haricots verts.
Rôâble de lièvre rôti. Roast baron of hare.
Artichauts farcis. . Stuffed artichokes.
Bavarois à la vanille. Bavarian vanilla cream.
Lamb cutlets and French beans.
Trim your cutlets, toss them in a saucepan with fresh butter ;
when done, place then round an entrée dish, and fill the centre
with boiled French beans, to which you have added some
béchamel sauce.
Thrushes à la paysanne.
Pluck, pick, truss the thrushes and pass a thin skewer
through them, fix on to the spit, and roast. Wrap up a lump
of fat bacon in a sheet of paper, set fire to it, and hold over
the birds with a skewer or iron fork until all the bacon is
melted; sprinkle the thrushes with salt and bread-crumbs.
Spread some chopped eschalots on a dish, add salt, pepper, a
little gravy or water, a lump of butter, the juice of a lemon
and a few drops of vinegar ; place the thrushes on this, and
serve very hot.
Stuffed artichokes.
Trim and blanch your artichokes, cut out the chokes, and
fill them with a stuffing composed of chopped beef, parsley,
and chives; cook in a stew-pan, lined with slices of bacon,
moisten with olive oil, to which you have added some chopped
mixed herbs✪ Stuffed Egg-Plants, a little lemon-juice, and serve.
282 THE 366 BILLS OF FARE.
—..
OCTOBER 8.
Potage croûte au pot. Soup with gravy crusts,
Bar sauce aux crevettes. Bass, shrimp sauce.
Carbonade de mouton à la Boned loin of mutton à la
nivernaise. nivernaise.
Gigot de chevreuil rôti. Roast leg of roebuck.
Cardons au jus. Stewed cardoons.
Pêches à la Richelieu. Peaches à la Richelieu.
Boned loin of mutton à la Nivernaise.
Bone a loin of mutton, lard it, and stew in mirepoix, mixed
with either beef or veal stock ; when done, place on a dish;
pass through a tammy, reduce and pour over the mutton;
garnish with either stewed carrots or a purée of sorrel, chicory,
or artichoke.
Stewed cardoons.
Page 111 · 1 recipe record 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
Cut a fillet of beef into scallops, the shape of a dried pear, lard them with fine fillets of bacon, and cook in mirepoix (see Ath of October), flavoured with Madeira, when done, arrange round an entrée dish, and fill the centre with financière garnish (see 27th of December), reduce the sauce in which the beef was cooked, pass through a tammy, and add to the garnish.
Chickens à la Chivry.
Truss your chickens, cover them with slices of bacon, and simmer over a slow fire in mirepoix; when done, remove the bacon, and dish up the chickens, covered with ravigote sauce.
Stuffed egg-plants.
Divide the egg-plants lengthways, make several lozenge-shaped incisions in the centre of the vegetable, but be careful not to cut the skin, sprinkle with salt, soak in water for half an hour, drain, squeeze out all water, scoop out the centres, and lay them on a tin dish, which has been sprinkled with olive oil Scoop out the centres of some egg-plants, which have been soaked and drained, chop them up with mixed : herbs, salt and pepper, stir in a little thin brown thickening and olive oil, warm for a few minutes, fill the empty egg-plants with this stuffing, place them in the tin dish, sprinkle with grated bread-crust, brown in the oven or with a salamander, and serve.
Er dd Le hé os >. DA LL
SOS PE ET RE © fr a
Tapioca soup.
Potage consommé au tapioca. Salt cod à la hollandaise.
Cabillaud à la hollandaise.
Côtelettes d'agneau sautées aux Lamb cutlets and French beans. haricots verts. Rôâble de lièvre rôti. Roast baron of hare. Artichauts farcis. . Stuffed artichokes. Bavarois à la vanille. Bavarian vanilla cream.
Lamb cutlets and French beans.
Trim your cutlets, toss them in a saucepan with fresh butter ; when done, place then round an entrée dish, and fill the centre with boiled French beans, to which you have added some béchamel sauce.
Thrushes à la paysanne.
Pluck, pick, truss the thrushes and pass a thin skewer through them, fix on to the spit, and roast. Wrap up a lump of fat bacon in a sheet of paper, set fire to it, and hold over the birds with a skewer or iron fork until all the bacon is melted; sprinkle the thrushes with salt and bread-crumbs. Spread some chopped eschalots on a dish, add salt, pepper, a little gravy or water, a lump of butter, the juice of a lemon and a few drops of vinegar ; place the thrushes on this, and
serve very hot. Stuffed artichokes.
Trim and blanch your artichokes, cut out the chokes, and fill them with a stuffing composed of chopped beef, parsley, and chives; cook in a stew-pan, lined with slices of bacon, moisten with olive oil, to which you have added some chopped mixed herbs, a little lemon-juice, and serve.
—..
Potage croûte au pot. Soup with gravy crusts,
Bar sauce aux crevettes. Bass, shrimp sauce. Carbonade de mouton à la Boned loin of mutton à la nivernaise. nivernaise. Gigot de chevreuil rôti. Roast leg of roebuck. Cardons au jus. Stewed cardoons.
Pêches à la Richelieu. Peaches à la Richelieu.
Boned loin of mutton à la Nivernaise.
Bone a loin of mutton, lard it, and stew in mirepoix, mixed with either beef or veal stock ; when done, place on a dish; pass through a tammy, reduce and pour over the mutton; garnish with either stewed carrots or a purée of sorrel, chicory, or artichoke.
Stewed cardoons.
Records on this page
Stuffed Egg-Plants