Scalloped mussels. :
Wash the mussels, take them out of their shells, eut them
in two, and warm in white thickening with a little of their
quoss stir in two or three yolks of egg, a lump of fresh
butter, and some chopped parsley; when done, pour into
scallop shells, sprinkle with bread-crumbs, and brown in the
oven or with a salamander.
Kromeskys.
Chop up some breast of chicken, fillets of partridge or
pheasant, truffles, foie gras, pickled tongue, and mushrooms ;
warm in thick reduced Spanish sauce, and leave until cold.
Flatten out some calfs udders, lay a dessert-spoonful of the
forcemeat on each one, fold them over, dip into batter and
plunge into boiling lard; when a good colour, drain the
kromeskys, dish them up in a pyramid, and garnish with fried
parsley✪ Kromeskys.
Roast larks.
Pluck and singe the larks, but do not draw them, wrap each
one in a slice of fresh bacon, fix them on to the spit with a
skewer, and roast before a quick fire. Lay some slices of toast✪ Roast Larks
in the dripping-pan, and dish up the larks on them.
THE 366 BILLS OF FARE. 297
OCTOBER 23.
Potage Faubonne. Faubonne soup.
Vives à la maître d’hôtel. Weavers à la maître d’hôtel
Côtelettes de veau au champignons. Veal cutlets with purée of mush-
rooms.
Lièvre rôti. Roast hare.
Choux-fleurs au gratin. Baked cauliflower with bread-
crumbs.
Tartes aux fraises. Strawberry tartlets.
Roast hare,
Skin, draw, and trim your hare ; hold it over hot coals until
the flesh is firm, lard it with fine fillets of bacon from the neck
to the thighs, roast it for an hour and a half, and dish up,
covered with poivrade sauce, to which you have added the
brains and liver of the hare, after pounding and passing them
through a tammy. Hand red currant jelly✪ Roast Hare separately.
Weavers à la maître d'hôtel.
Cut some slits down the sides of the fish, soak in olive oil,
with salt and parsley✪ Weavers à la Maître d'Hôtel for an hour or two, after which, broil
them, and dish up, covered with maître d’hôtel sauce.
Remoulade sauce.
Chop up some parsley, chives, capers, anchoyies, and a
head of garlic, add a little mustard and salt, stir into olive oil✪ Remoulade Sauce,
and beat until the sauce is quite thick.
Veal cutlets with a puree of mushrooms.
Prepare the cutlets the same as veal cutlets “ à la Gingarat ”
(see sth of July), and dish up on a purée of mushrooms✪ Veal Cutlets with a Purée of Mushrooms, :
298 THE 366 BILLS OF FARE.
OCTOBER 24.
Potage à la purée d’oseille, Purée of sorrel.
Aloyau braisé, Braised sirloin of beef.
Barbillons frits. Fried barbel.
Coq de bruyère rôti. Roast black-cock.
Champignons au gratin, Baked mushrooms and bread-
crumbs.
Charlotte de pommes. Apple Charlotte.
Roast black-cock.
Choose some tender young birds, lard them with fine fillets
of bacon, and roast. Serve, garnished with slices of lemon,
and hand strong gravy in a sauceboat.
Apple Charlotte.
Peel a dozen fine russet apples, scoop out the cores, cut
them up into small pieces, and stew in a preserving-pan with
plenty of sugar, a little water, strips of lemon peel, and a
small piece of cinnamon; cook over a quick fire, stir occa-
sionally, add a lump of very fresh butter, and remove the
lemon peel and cinnamon as soon as the apples are done.
Line a mould with slices of bread-crumb, which have been
dipped into melted butter ; let each piece overlap the other,
fill the centre with the stewed apples, and if fancied, add a
little apricot, cherry, or gooseberry jam✪ Apple Charlotte, cover with a round
slice of bread-crumb, also moistened in melted butter; place
the mould in a saucepan until warm—be careful the bread
does not burn—after which, bake in the oven, when a pretty
golden colour, turn out of the mould, and serve very hot,
THE 366 BILLS OF FARE. 299
OCTOBER 25.
Page 117 · 7 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
Scalloped mussels. :
Wash the mussels, take them out of their shells, eut them in two, and warm in white thickening with a little of their quos stir in two or three yolks of egg, a lump of fresh butter, and some chopped parsley; when done, pour into scallop shells, sprinkle with bread-crumbs, and brown in the oven or with a salamander.
Kromeskys.
Chop up some breast of chicken, fillets of partridge or pheasant, truffles, foie gras, pickled tongue, and mushrooms ; warm in thick reduced Spanish sauce, and leave until cold. Flatten out some calfs udders, lay a dessert-spoonful of the forcemeat on each one, fold them over, dip into batter and plunge into boiling lard; when a good colour, drain the kromeskys, dish them up in a pyramid, and garnish with fried parsley.
Roast larks.
Pluck and singe the larks, but do not draw them, wrap each one in a slice of fresh bacon, fix them on to the spit with a skewer, and roast before a quick fire. Lay some slices of toast in the dripping-pan, and dish up the larks on them.
Potage Faubonne. Faubonne soup. Vives à la maître d’hôtel. Weavers à la maître d’hôtel Côtelettes de veau au champignons. Veal cutlets with purée of mushrooms. Lièvre rôti. Roast hare. Choux-fleurs au gratin. Baked cauliflower with breadcrumbs. Tartes aux fraises. Strawberry tartlets.
Roast hare,
Skin, draw, and trim your hare ; hold it over hot coals until the flesh is firm, lard it with fine fillets of bacon from the neck to the thighs, roast it for an hour and a half, and dish up, covered with poivrade sauce, to which you have added the brains and liver of the hare, after pounding and passing them through a tammy. Hand red currant jelly separately.
Weavers à la maître d'hôtel.
Cut some slits down the sides of the fish, soak in olive oil, with salt and parsley for an hour or two, after which, broil them, and dish up, covered with maître d’hôtel sauce.
Remoulade sauce.
Chop up some parsley, chives, capers, anchovies, and a head of garlic, add a little mustard and salt, stir into olive oil, and beat until the sauce is quite thick.
Veal cutlets with a puree of mushrooms.
Prepare the cutlets the same as veal cutlets “ à la Gingarat ” (see sth of July), and dish up on a purée of mushrooms, :
Potage à la purée d’oseille, Purée of sorrel.
Aloyau braisé, Braised sirloin of beef. Barbillons frits. Fried barbel.
Coq de bruyère rôti. Roast black-cock.
Champignons au gratin, Baked mushrooms and breadcrumbs. Charlotte de pommes. Apple Charlotte.
Roast black-cock.
Choose some tender young birds, lard them with fine fillets of bacon, and roast. Serve, garnished with slices of lemon, and hand strong gravy in a sauceboat.
Apple Charlotte.
Peel a dozen fine russet apples, scoop out the cores, cut them up into small pieces, and stew in a preserving-pan with plenty of sugar, a little water, strips of lemon peel, and a small piece of cinnamon; cook over a quick fire, stir occasionally, add a lump of very fresh butter, and remove the lemon peel and cinnamon as soon as the apples are done. Line a mould with slices of bread-crumb, which have been dipped into melted butter ; let each piece overlap the other, fill the centre with the stewed apples, and if fancied, add a little apricot, cherry, or gooseberry jam, cover with a round slice of bread-crumb, also moistened in melted butter; place the mould in a saucepan until warm—be careful the bread does not burn—after which, bake in the oven, when a pretty golden colour, turn out of the mould, and serve very hot,
Records on this page
KromeskysRoast LarksRoast HareWeavers à la Maître d'HôtelRemoulade SauceVeal Cutlets with a Purée of MushroomsApple Charlotte