Potage croûte au pot. Soup with gravy crusts.
Petit salé garni de légumes. Boiled salt pork and vegetables.
Marinade de pieds de veau. Fried calf’s feet.
Râbles de lièvre rôtis, sauce Roast baron of hare, poivrade
poivrade. sauce.
Perdreaux en soufflé. Souffé of partridges.
Pouding de cabinet. Cabinet pudding.
Soufflé of partridges.
Skin several cold roast partridges, cut all the meat off them,
and pound in a mortar with the livers of the birds, warm in
a saucepan with a little reduced stock, and pass through a
tammy. Break up the carcases, warm them in brown thickeñ-
ing and stock, reduce until nearly a glaze ; add the purée of
partridge, with a lump of fresh butter, a pinch of grated nut-
meg, four yolks of egg, and two whipped whites of egg✪ Soufflé of Partridges, which
stir in gradually; pour into a soufflé dish or large paper case,
and bake, as soon as the soufflé has risen sufficiently, serve it
or it will spoil.
Roast fig-peckers.
Do not draw the birds, only cut out the gizzards and place
the heads in the hole you have cut ; cover them with slices of
bacon, and roast before a quick fire for ten or twelve minutes ;
sprinkle with salt and dish up on slices of fried bread.
Pistachio nut blanc-mange.
Prepare the same as almond blanc-mange (see 29th of
February), only use pistachio nuts instead of almonds.
202 THE 366 BILLS OF FARE.
as de à jf 0 QU,
OCTOBER 18.
Potage à la purée de gibier. Purée of game,
Soles en matelote normande, Soles à la normande,
£ntre-côtes de bœuf à la bordelaise, Ribs of beef à la bordelaise.
Petits oiseaux rôtis à l’italienne, Small birds roasted à l'italienne.
Céleri au jus. Stewed celery.
Blanc-manger aux pistaches. Pistachio nut blanc-mange.
Purée of game.
Boil some partridges, rabbits, and a knuckle of veal in a
stock-pot with stock ; as soon as it boils, add some carrots,
onions, and celery ; when the game is thoroughly cooked, pull
all the meat off the bones, and pound in a mortar with some
crumb of bread which has been soaked in the stock; pass
through a tammy, moisten the purée with some of the stock in
which the game was boiïled, and warm for a few minutes
without letting it boil Pour into a soup-tureen on to fried
bread.
Ribs of beef à la bordelaise,
Cut the ribs into slices about two inches thick, beat them,
sprinkle with pepper and salt✪ Purée of Game, dip into olive oil, and grill.
Serve, covered with bordelaise sauce and garnished with pieces
of beef marrow, which have been blanched and glazed in meat
glaze.
Small birds roasted à l’Italienne.
Wrap up the birds in slices of bacon, and fix them on to a
skewer with a thin slice of fried bread and an equally thin slice
of fried hàam between each: bird ; roast before a quick fire, baste
with melted butter, and when they have been on the spit a
few minutes, sprinkle them lightly with salt and bread-crumbs✪ Small Birds Roasted à l’Italienne,
moisten with melted butter, and dish up on the skewer.
Pre A,
MX.
THE 366 BILLS OF FARE. 203
OCTOBER 19.
Potage aux queues de bœuf. Ox-tail soup. :
Rougets aux fines herbes. Red mullet su with mixed
erbs.
Côtelettes de pré-salé jardinière. Southdown mutton cutlets à la
jardinière.
Gelinottes rôties. Roast guinea-fowl.
Chicorée au velouté. Purée of chicory and cream.
Savarins à l’ananas. Savarin cake garnished with pine.
apple.
Ox-tail soup.
✪ Ox-Tail Soup
Page 115 · 5 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 croûte au pot. Soup with gravy crusts. Petit salé garni de légumes. Boiled salt pork and vegetables. Marinade de pieds de veau. Fried calf’s feet.
Râbles de lièvre rôtis, sauce Roast baron of hare, poivrade poivrade. sauce.
Perdreaux en soufflé. Souffé of partridges.
Pouding de cabinet. Cabinet pudding.
Soufflé of partridges.
Skin several cold roast partridges, cut all the meat off them, and pound in a mortar with the livers of the birds, warm in a saucepan with a little reduced stock, and pass through a tammy. Break up the carcases, warm them in brown thickening and stock, reduce until nearly a glaze ; add the purée of partridge, with a lump of fresh butter, a pinch of grated nutmeg, four yolks of egg, and two whipped whites of egg, which stir in gradually; pour into a soufflé dish or large paper case, and bake, as soon as the soufflé has risen sufficiently, serve it or it will spoil.
Roast fig-peckers.
Do not draw the birds, only cut out the gizzards and place the heads in the hole you have cut ; cover them with slices of bacon, and roast before a quick fire for ten or twelve minutes ; sprinkle with salt and dish up on slices of fried bread.
Pistachio nut blanc-mange.
Prepare the same as almond blanc-mange (see 29th of February), only use pistachio nuts instead of almonds.
as de à jf 0 QU,
Potage à la purée de gibier. Purée of game, Soles en matelote normande, Soles à la normande, £ntre-côtes de bœuf à la bordelaise, Ribs of beef à la bordelaise. Petits oiseaux rôtis à l’italienne, Small birds roasted à l'italienne. Céleri au jus. Stewed celery. Blanc-manger aux pistaches. Pistachio nut blanc-mange.
Purée of game.
Boil some partridges, rabbits, and a knuckle of veal in a stock-pot with stock ; as soon as it boils, add some carrots, onions, and celery ; when the game is thoroughly cooked, pull all the meat off the bones, and pound in a mortar with some crumb of bread which has been soaked in the stock; pass through a tammy, moisten the purée with some of the stock in which the game was boiled, and warm for a few minutes without letting it boil Pour into a soup-tureen on to fried bread.
Ribs of beef à la bordelaise,
Cut the ribs into slices about two inches thick, beat them, sprinkle with pepper and salt, dip into olive oil, and grill. Serve, covered with bordelaise sauce and garnished with pieces of beef marrow, which have been blanched and glazed in meat glaze.
Small birds roasted à l’Italienne.
Wrap up the birds in slices of bacon, and fix them on to a skewer with a thin slice of fried bread and an equally thin slice of fried hàam between each: bird ; roast before a quick fire, baste with melted butter, and when they have been on the spit a few minutes, sprinkle them lightly with salt and bread-crumbs, moisten with melted butter, and dish up on the skewer.
Pre A,
MX.
Potage aux queues de bœuf. Ox-tail soup. : Rougets aux fines herbes. Red mullet su with mixed erbs. Côtelettes de pré-salé jardinière. Southdown mutton cutlets à la jardinière.
Gelinottes rôties. Roast guinea-fowl. Chicorée au velouté. Purée of chicory and cream. Savarins à l’ananas. Savarin cake garnished with pine.
apple.
Ox-tail soup.
Records on this page
Soufflé of PartridgesPurée of GameRibs of Beef à la BordelaiseSmall Birds Roasted à l’ItalienneOx-Tail Soup