into the soup-tureen on to finely-cut strips of boiled chicken
and truffles.
Pike à la Clermont,
Cut up a pike into slices, and soak for half an hour in olive
oil, seasoned with lemon-juice, chopped onions, and parsley ;
after which, cover the pieces with bread-crumbs, and boil over
a slow fire, baste with olive oil, and when done, place them ima
dish ; try as much as possible to keep the original shape of the
fish by replacing the head, which has been boiled separately ;
garnish with stewed carp’s roe, and hand maître d’hôtel sauce
in a sauceboat.
Leveret à la minute.
Skin, draw, and cut a leveret into joints, toss in a saucepan,
with butter, salt, pepper, and mixed spice; when quite firm,
add some chopped mushrooms, eschalots, parsley, and a table-
spoonful of flour, stir well, moisten with white wine, and
stock ; as soon as it boils, pour into a dish, and serve.
THE 366 BILLS OF FARE. 325
NOVEMBER 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Garbure au maïgre. Bread and cp soup for fast
ay.
Rougets en caissse. Red mullet in cases.
Vol-au-vent de quenelles d’estur- Vol-au-vent of sturgeon quenelles.
geon.
Sarcelles rôties. Roast teal.
Œufs brouillés aux pointes Buttered eggs with asparagus heads.
d’asperges.
Gâteau au rhum. è Baba or rum cake.
Bread and cabbage soup for fast day.
Boil some dried peas, carrots, onions, and celery in salt and
water; when a good flavour, pass the liquor through a cloth,
and boil some carrots, onions, and celery in it; stir in a lump
of butter, and if it gets too thick, moisten with vegetable gravy
for fast day (see 29th of September); the flavour of the soup 1S:
much improved by the addition of a few frogs’ legs or slices of
carp or tench; season with salt and pepper, pass through a
tammy, and soak thick slices of bread in the stock. Finish
preparing the soup, the same as bread and cabbage soup for
feast day (see 14th of September), with the exception of using
butter instead of bacon for cooking the cabbages, and moisten-
ing with vegetable stock instead of meat stock.
Quenelles of sturgeon.
Pound up equal quantities of sturgeon and bread-crumb,
moisten with butter, season with salt, mixed spice, and a table-
spoonful of chopped mixed herbs which have been warmed in
butter, stir in the necessary quantity of eggs, and poach the
quenelles in boiling water.
Diplomatic sauce.
Stir a little of the liquor in which some crayfsh have been
boiled into cream béchamel sauce, and serve.
Sauce à la Cardinal.
This sauce is made by stirring crayfish butter into some
German sauce.
326 THE 366 BILLS OF FARE.
NOVEMBER 21.
Purée de pois secs. Pea soup.
Sole Colbert. Sole à la Colbert.
Côtelettes de mouton Soubise. Mutton cutlets à la Soubise.
Coq de bruyère rôti. Roast black-cock.
Céleri au jus avec truffes. Stewed celery and truflles.
Tourte à la crème au maizena, Maiïzena cream tart.
Roast black-cock.
We get two species of this wild bird from the northern forests
of Alsace, Lorraine, and principally from the Vosges; one is as
big as a peacock, and the other about the size of a pheasant ;
their flesh is dark, and their flavour very strong. If the birds
have fed on juniper berries they will have a most disagreeable
taste, and if on certain kinds of pine seeds you can at once
detect it, as the smell will cling to your hand if you touch the
bird. Prepare the same as pheasants, lard the breasts, and
roast. The birds must not be too high.
Maizena cream tart.
Warm a wine-glassful of milk in a saucepan; as soon as it
boils, stir in two ounces of powdered sugar, three ounces of
butter, a pinch of salt, and take off the fire. Stir two ounces
of maizena and two yolks of egg into a wine-glassful of cold
milk, add to the hot milk, boil for five minutes, stir the whole
time, pour into a bowl, whip until cold, and pour into a baked
open tart case,
THE 366 BILLS OF FARE. 327
PE ET
✪ Partridges à l’Anglaise
Page 127 · 2 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
into the soup-tureen on to finely-cut strips of boiled chicken and truffles.
Pike à la Clermont,
Cut up a pike into slices, and soak for half an hour in olive oil, seasoned with lemon-juice, chopped onions, and parsley ; after which, cover the pieces with bread-crumbs, and boil over a slow fire, baste with olive oil, and when done, place them in a dish ; try as much as possible to keep the original shape of the fish by replacing the head, which has been boiled separately ; garnish with stewed carp’s roe, and hand maître d’hôtel sauce in a sauceboat.
Leveret à la minute.
Skin, draw, and cut a leveret into joints, toss in a saucepan, with butter, salt, pepper, and mixed spice; when quite firm, add some chopped mushrooms, eschalots, parsley, and a tablespoonful of flour, stir well, moisten with white wine, and stock ; as soon as it boils, pour into a dish, and serve.
Garbure au maigre. Bread and cabbage soup for fast day. Rougets en caissse. Red mullet in cases. Vol-au-vent de quenelles d’estur- Vol-au-vent of sturgeon quenelles. geon. Sarcelles rôties. Roast teal. Œufs brouillés aux pointes Buttered eggs with asparagus heads. d’asperges. Gâteau au rhum. è Baba or rum cake.
Bread and cabbage soup for fast day.
Boil some dried peas, carrots, onions, and celery in salt and water; when a good flavour, pass the liquor through a cloth, and boil some carrots, onions, and celery in it; stir in a lump of butter, and if it gets too thick, moisten with vegetable gravy for fast day (see 29th of September); the flavour of the soup 1S: much improved by the addition of a few frogs’ legs or slices of carp or tench; season with salt and pepper, pass through a tammy, and soak thick slices of bread in the stock. Finish preparing the soup, the same as bread and cabbage soup for feast day (see 14th of September), with the exception of using butter instead of bacon for cooking the cabbages, and moistening with vegetable stock instead of meat stock.
Quenelles of sturgeon.
Pound up equal quantities of sturgeon and bread-crumb, moisten with butter, season with salt, mixed spice, and a tablespoonful of chopped mixed herbs which have been warmed in butter, stir in the necessary quantity of eggs, and poach the quenelles in boiling water.
Diplomatic sauce.
Stir a little of the liquor in which some crayfish have been boiled into cream béchamel sauce, and serve.
Sauce à la Cardinal.
This sauce is made by stirring crayfish butter into some German sauce.
Purée de pois secs. Pea soup.
Sole Colbert. Sole à la Colbert. Côtelettes de mouton à la Soubise. Mutton cutlets à la Soubise. Coq de bruyère rôti. Roast black-cock. Céleri au jus avec truffes. Stewed celery and truflles.
Tourte à la crème au maizena. Maïzena cream tart.
Roast black-cock.
We get two species of this wild bird from the northern forests of Alsace, Lorraine, and principally from the Vosges; one is as big as a peacock, and the other about the size of a pheasant ; their flesh is dark, and their flavour very strong. If the birds have fed on juniper berries they will have a most disagreeable
taste, and if on certain kinds of pine seeds you can at once detect it, as the smell will cling to your hand if you touch the bird. Prepare the same as pheasants, lard the breasts, and roast. The birds must not be too high.
Maizena cream tart.
Warm a wine-glassful of milk in a saucepan; as soon as it boils, stir in two ounces of powdered sugar, three ounces of butter, a pinch of salt, and take off the fire. Stir two ounces of maizena and two yolks of egg into a wine-glassful of cold milk, add to the hot milk, boil for five minutes, stir the whole time, pour into a bowl, whip until cold, and pour into a baked open tart case,
Records on this page
Partridges à l’AnglaiseMaizena Cream Tart