Fillet a hare, remove all the nerves, pound in a mortar, and
pass through a fine sieve ; take the same quantity of boiled
calfs udders and De oreol) which has been soaked in stock
and dried in a cloth; pound all thoroughly together ; if by
chance you cannot procure calfs udders, use double the
quantity of butter instead ; season this forcemeat with mixed
spice, salt, coarse black pepper, chopped eschalots and parsley,
stir in some yolks of egg, and one or two whites, roll up the
. forcemeat into a large pudding or several small ones, and poach
in boiling water ; when done, drain, place on a wooden slab
sprinkled with flour, moisten the pudding with melted butter,
bread-crumb, and brown in the oven or on a gridiron ; when a
good colour, serve, without any sauce.
Sole à la Colbert.
Boiïl your sole, and warm it in Colbert soup (see gth of
January).
322 THE 366 BILLS OF FARE.
NOVEMBER 17.
Potage à la purée de jambon. Purée of ham.
sturgeon en fricandeau. Fricandeau of sturgeon.
Sauté de perdreaux aux truffes. Fillets of partridge with truflles.
Râble de lièvre rôti. Roast baron of hare.
Hpinards au jus. Stewed spinach,.
Gâteau aux amandes, Almond cake.
Purée of ham.
Cut up a pound to a pound and a half of boiled ham into
dice, pound in a mortar, moisten with stock, add a tablespoon-
ful of Soubise sauce, and the same quantity of Spanish sauce,
pass through a tammy, and stir into sufficient stock for seven or
eight persons ; warm, and a quarter of an hour before serving,
stir in a bottle of Madeira and a lump of fresh butter. Hand
fried dice of bread separately. It is better to warm the purée
in a bain-marie.
Fillets of partridge with truffles.
Cut the fillets off four partridges, trim them, and warm in a
saucepan with butter; as soon as they are firm, cut them up into
round scallops. Pound the carcases and trimmings of the
birds; warm in a little stock, pass through a tammy, reduce,
add three tablespoonsful of stock, and reduce to a half glaze ;
warm the scallops in this sauce—be careful it does not boil—
add half a pound of truffles which have been cooked in the
same butter as the filets, stir in a little butter, dish upina
pyramid, and garnish with fried sippets of bread.
THE. 366 BILLS OF FARE. 323
NOVEMBER 18.
Potage purée Crécy. Crécy soup.
Barbue sauce aux huîtres. Brill and oyster sauce.
Poulet sauté. Brown fricassée of fowl.
Gigot de chevreuil rôti Roast leg of roebuck.
Navets au sucre. Stewed turnips with sugar.
Pommes au beurre, Stewed apples.
Oyster sauce.
Make some white thickening with an ounce of flour and two
ounces of butter; warm over a slow fire, add a tumblerful of
stock, stir over a quick fire; as soon as it boils, simmer in the
saucepan by the side of the fire, with the lid on, for twelve hours.
Bôil three dozen oysters in water ; when done, drain, trim them,
and warm in part of the water in which they were cooked ; take
three large tablespoonsful of the remainder of the water✪ Oyster Sauce and add
to the white sauce; reduce, pass through a tammy; warm the
oysters in it, and serve very hot.
Stewed turnips and sugar.
Peel and trim some small turnips to the same size ; brown in
butter, and when a good colour, sprinkle with sugar, and a
pinch of salt; moisten with two or three tablespoonsful of
stock, place the lid on the saucepan, and simmer over a slow fire
until done.
Horse-radish sauce.
Stir four ounces of scraped horse-radish into a pint of cream,
add a little salt✪ Horse-radish Sauce, and serve.
324 THE 366 BILLS OF FARE.
NOVEMBER 19.
Potage Baraquine. Baraquine soup.
Brochet à la Clermont. Pike à la Clermont.
Levraut à la minute. Leveret à la minute.
Pâté de foie gras. Pâté de foie gras.
Aspic d’écrevisses. Aspic of crayfish.
Crème à la Chantilly. Cream à la Chantilly.
Baraquine soup.
Add a little tapioca to some rich clear soup; when done, pour
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Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Fillet a hare, remove all the nerves, pound in a mortar, and
pass through a fine sieve ; take the same quantity of boiled
calfs udders and De oreol) which has been soaked in stock
and dried in a cloth; pound all thoroughly together ; if by
chance you cannot procure calfs udders, use double the
quantity of butter instead ; season this forcemeat with mixed
spice, salt, coarse black pepper, chopped eschalots and parsley,
stir in some yolks of egg, and one or two whites, roll up the
. forcemeat into a large pudding or several small ones, and poach
in boiling water ; when done, drain, place on a wooden slab
sprinkled with flour, moisten the pudding with melted butter,
bread-crumb, and brown in the oven or on a gridiron ; when a
good colour, serve, without any sauce.
Sole à la Colbert.
Boiïl your sole, and warm it in Colbert soup (see gth of
January).
322 THE 366 BILLS OF FARE.
NOVEMBER 17.
Potage à la purée de jambon. Purée of ham.
sturgeon en fricandeau. Fricandeau of sturgeon.
Sauté de perdreaux aux truffes. Fillets of partridge with truflles.
Râble de lièvre rôti. Roast baron of hare.
Hpinards au jus. Stewed spinach,.
Gâteau aux amandes, Almond cake.
Purée of ham.
Cut up a pound to a pound and a half of boiled ham into
dice, pound in a mortar, moisten with stock, add a tablespoon-
ful of Soubise sauce, and the same quantity of Spanish sauce,
pass through a tammy, and stir into sufficient stock for seven or
eight persons ; warm, and a quarter of an hour before serving,
stir in a bottle of Madeira and a lump of fresh butter. Hand
fried dice of bread separately. It is better to warm the purée
in a bain-marie.
Fillets of partridge with truffles.
Cut the fillets off four partridges, trim them, and warm in a
saucepan with butter; as soon as they are firm, cut them up into
round scallops. Pound the carcases and trimmings of the
birds; warm in a little stock, pass through a tammy, reduce,
add three tablespoonsful of stock, and reduce to a half glaze ;
warm the scallops in this sauce—be careful it does not boil—
add half a pound of truffles which have been cooked in the
same butter as the filets, stir in a little butter, dish upina
pyramid, and garnish with fried sippets of bread.
THE. 366 BILLS OF FARE. 323
NOVEMBER 18.
Potage purée Crécy. Crécy soup.
Barbue sauce aux huîtres. Brill and oyster sauce.
Poulet sauté. Brown fricassée of fowl.
Gigot de chevreuil rôti Roast leg of roebuck.
Navets au sucre. Stewed turnips with sugar.
Pommes au beurre, Stewed apples.
Oyster sauce.
Make some white thickening with an ounce of flour and two
ounces of butter; warm over a slow fire, add a tumblerful of
stock, stir over a quick fire; as soon as it boils, simmer in the
saucepan by the side of the fire, with the lid on, for twelve hours.
Bôil three dozen oysters in water ; when done, drain, trim them,
and warm in part of the water in which they were cooked ; take
three large tablespoonsful of the remainder of the water and add
to the white sauce; reduce, pass through a tammy; warm the
oysters in it, and serve very hot.
Stewed turnips and sugar.
Peel and trim some small turnips to the same size ; brown in
butter, and when a good colour, sprinkle with sugar, and a
pinch of salt; moisten with two or three tablespoonsful of
stock, place the lid on the saucepan, and simmer over a slow fire
until done.
Horse-radish sauce.
Stir four ounces of scraped horse-radish into a pint of cream,
add a little salt, and serve.
324 THE 366 BILLS OF FARE.
NOVEMBER 19.
Potage Baraquine. Baraquine soup.
Brochet à la Clermont. Pike à la Clermont.
Levraut à la minute. Leveret à la minute.
Pâté de foie gras. Pâté de foie gras.
Aspic d’écrevisses. Aspic of crayfish.
Crème à la Chantilly. Cream à la Chantilly.
Baraquine soup.
Add a little tapioca to some rich clear soup; when done, pour