Warm some pieces of cold boiled brill in a thick béchamel
sauce (see 16th of August), pile up the whole on a baking-dish,
smooth over with the blade of a knife, and sprinkle with
bread-crumbs and grated Parmesan cheese, brown in the
oven, or with a salamander.
Mutton cutlets with onions.
Trim and beat your cutlets to flatten them, lard them
with bacon and ham, put the dressings in a saucepan with
three or four onions, two carrots, parsley, and leeks ; place the
cutlets on this, and moisten with stock until they are
thoroughly wet, cover with slices of bacon, and put a buttered
paper✪ Mutton Cutlets with Onions over it all; as soon as it boils, put on the cover of the
saucepan, and lay some hot coals on it ; when cooked, drain off
the cutlets and trim them again; pass the juice through a
tammy, and reduce to a glaze, replace the cutlets; when well
covered on both sides with the glaze, place them round a dish
and pour a purée of white onion sauce (see 11th of December)
in the centre. Surround the cutlets with young onions, which
have been boïiled in stock.
16 THE 366 BILLS OF FARE.
JANUARY 16.
Potage brunoïse au riz. Brunoïse soup with rice.
Merlans frits. Fried whiting.
Bœuf à la mode, Bœuf à la mode.
Bécasses rôties. Roast woodcock.
Petits pois à la française (con Preserved green peas à la lyonnaise.
serves).
Pains de la Mecque au citron. Mecca loaves flavoured with lemon.
Brunoise soup with rice.
Cut up some carrots, turnips, celery, white: cabbage, and
Jleeks into dice, boil thoroughly in stock, when done add the
required quantity of clear soup and a few table-spoonsful of
boiled rice.
Fried whiting.
Clean your whiting, leave the livers, cut off the fins and tails,
make two or three slits crossways down the sides, sprinkle
with flour, and fry in boiling lard ; when a good colour, dry in a
cloth, sprinkle with salt, and dish up on a napkin, garnished
with fried parsley.
Roast woodcock.
Draw your woodcock, and mince the trail, with half the
quantity of bacon, some chopped onion and eschalot, salt and
black pepper, stuff the birds with this, cover with slices of
bacon, roast before a quick fire and serve on toast. Some
people prefer not to stuff woodcock, but simply to roast them
covered with slices of bacon and leaving the trail.
.,#
THE 366 BILLS OF FARE. A
JANUARY 17.
Potage aux nouilles. German paste soup.
Rougets en caisse. Red mullet in cases.
Noix de veau à la bourgegise, Chump of veal à la bourgeoise,
Lièvre rôti. Roast hare.
Aïtichauts frits. Fried artichokes.
Baba au rhum, Rum cake or Baba.
German paste soup.
Take a pint of four, three yolks of egg, two whole eggs, salt,
black pepper, a pinch of grated nutmeg, stir in sufficient stock
to make ït into a thin paste. Warm some stock, and when
quite boiling, pass the paste through a drainerinto it ; be care-
ful to keep it at boiling-point or the paste will melt; when
sufficiently done, add the required quantity of stock, and
serve.
Chump of veal à la bourgeoise.
Butter a stew-pan, and line with slices of bacon and trim
mings of veal. Lard a chump of veal, and place in the stew-
pan, add a tumblerful of stock, a bouquet of parsley, leeks,
onions, and carrots, cook over a moderate fire with hot coals
on the cover of the stew-pan ; when done, drain the veal and
glaze it. Pass the sauce through a tammy, reduce to a glaze,
add two tablespoonsful of Spanish sauce (see 3rd of November).
or if you have not any ready, moisten with a little thin:
browning, some white wine and gravy, stir in a lump of
butter and pour over the veal,
18 THE 366 BILLS OF FARE.
JANUARY 18.
Potage à la Crécy Crécy, or carrot soup.
Carpe à la Chambord. Carp à la Chambord.
Selle de mouton braisée Braised saddle of mutton.
Faisan bardé rôti. Roast larded pheasant.
Haricots verts à la maître d’hôtel Preserved French beans, maître
(conserves). d” hôtel.
Tartelettes aux pommes. Apple tartlets.
✪ Crécy, or Carrot Soup
Page 12 · 3 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
Warm some pieces of cold boiled brill in a thick béchamel sauce (see 16th of August), pile up the whole on a baking-dish, smooth over with the blade of a knife, and sprinkle with bread-crumbs and grated Parmesan cheese, brown in the oven, or with a salamander.
Mutton cutlets with onions.
Trim and beat your cutlets to flatten them, lard them with bacon and ham, put the dressings in a saucepan with three or four onions, two carrots, parsley, and leeks ; place the cutlets on this, and moisten with stock until they are thoroughly wet, cover with slices of bacon, and put a buttered paper over it all; as soon as it boils, put on the cover of the saucepan, and lay some hot coals on it ; when cooked, drain off the cutlets and trim them again; pass the juice through a tammy, and reduce to a glaze, replace the cutlets; when well covered on both sides with the glaze, place them round a dish and pour a purée of white onion sauce (see 11th of December) in the centre. Surround the cutlets with young onions, which have been boiled in stock.
Potage brunoïse au riz. Brunoïse soup with rice. Merlans frits. Fried whiting. Bœuf à la mode, Bœuf à la mode. Bécasses rôties. Roast woodcock. Petits pois à la française (con Preserved green peas à la lyonnaise. serves). Pains de la Mecque au citron. Mecca loaves flavoured with lemon.
Brunoise soup with rice.
Cut up some carrots, turnips, celery, white: cabbage, and leeks into dice, boil thoroughly in stock, when done add the required quantity of clear soup and a few table-spoonsful of boiled rice.
Fried whiting.
Clean your whiting, leave the livers, cut off the fins and tails, make two or three slits crossways down the sides, sprinkle with flour, and fry in boiling lard ; when a good colour, dry in a cloth, sprinkle with salt, and dish up on a napkin, garnished with fried parsley.
Roast woodcock.
Draw your woodcock, and mince the trail, with half the quantity of bacon, some chopped onion and eschalot, salt and black pepper, stuff the birds with this, cover with slices of bacon, roast before a quick fire and serve on toast. Some people prefer not to stuff woodcock, but simply to roast them covered with slices of bacon and leaving the trail.
Potage aux nouilles. German paste soup. Rougets en caisse. Red mullet in cases. Noix de veau à la bourgegise, Chump of veal à la bourgeoise, Lièvre rôti. Roast hare. Aïtichauts frits. Fried artichokes. Baba au rhum, Rum cake or Baba.
German paste soup.
Take a pint of four, three yolks of egg, two whole eggs, salt, black pepper, a pinch of grated nutmeg, stir in sufficient stock to make ït into a thin paste. Warm some stock, and when quite boiling, pass the paste through a drainerinto it ; be careful to keep it at boiling-point or the paste will melt; when sufficiently done, add the required quantity of stock, and serve.
Chump of veal à la bourgeoise.
Butter a stew-pan, and line with slices of bacon and trim mings of veal. Lard a chump of veal, and place in the stewpan, add a tumblerful of stock, a bouquet of parsley, leeks, onions, and carrots, cook over a moderate fire with hot coals on the cover of the stew-pan ; when done, drain the veal and glaze it. Pass the sauce through a tammy, reduce to a glaze, add two tablespoonsful of Spanish sauce (see 3rd of November). or if you have not any ready, moisten with a little thin: browning, some white wine and gravy, stir in a lump of butter and pour over the veal,
Potage à la Crécy Crécy, or carrot soup. Carpe à la Chambord. Carp à la Chambord. Selle de mouton braisée Braised saddle of mutton. Faisan bardé rôti. Roast larded pheasant. Haricots verts à la maître d’hôtel Preserved French beans, maître (conserves). d” hôtel. Tartelettes aux pommes. Apple tartlets.
Records on this page
Peasant’s SoupMutton Cutlets with OnionsCrécy, or Carrot Soup