Crécy, or carrot soup.
Cut some carrots, turnips, celery, and onions, blanch in
boiling water, and put on the fire with some thin slices of
lean ham, some fresh butter, a pinch of sugar, and a little
stock✪ Crécy, or Carrot Soup; when boiïled, mash the vegetables, pass through a
tammy and moisten them with the watcr they were boiled in.
Simmer this purée for two hours, clear of all grease, and serve
with dice of fried bread.
Carp à la Chambord.
Dress and skin a large carp, lard it on oneside with fine filets
of bacon, stuff with the quenelle stuffing (see 3rd of September),
and boil in court-bouillon sauce (see 18th of April) with some
white wine and herbs ; when boiled, take it out of the fish-pan
and place on a dish in the oven to brown the larded side ;
serve, surrounded by quenelles, larded siweet-breads, large
crayfish, fried bread, the bottoms of artichokes, and à sauce
made of the juice ofthe carp added to some Spanish sauce
(see 3rd of November).
Compote of stewed fruit à la Normande.
Simmer some freshly made cider for six hours, stir occa-
sionally and skim ; when reduced one-half, add some pears cut
into quarters, peeled, and the cores scooped out. See that the
fruit is well covered with cider as it must simmer for twelve
hours ; when the substance of jam, put the compote into jam-
pots; this preserve, if carefully made, will keep for years.
Sometimes pieces of tender carrot, cut the same shape as the
pieces of pear, are added to this compote ; if such is the case
put them in the cider long before the pears.
.,#
THE 366 BILLS OF FARE. 19
JANUARY 19.
Potage aux poireaux. Leek soup.
Poularde au riz. Chicken and rice.
Civet de chevreuil. ” Jugged venison.
Brochet au bleu. Pickled pike.
Choux de Bruxelles sautés au beurre, Dressed Brussels sprouts.
Œufs aux pistaches. Eggs with pistachio nuts.
Leck soup.
Brown some leeks in fresh butter, when a good colour put
them into your stock and boil for half an hour ; when ready,
pour into your soup-tureen over slices of bread.
Chicken and rice.
Truss your fowl for boiling, and cook it as in the recipe
“ Half braise ” (see 3rd of September). Blanch three quarters
of a pound of fine rice, and boïl in some of the juice from the
fowl ; when done, put the fowl on a dish, clear the grease off
the rice, season it with salt, black pepper, and fresh butter, and
pour over the chicken.
Jugged venison or roebuck.
Cut up a breast and neck of venison, warm in melted butter,
add à little flour, a tumblerful of red wine, laurel leaves, the
juice of a lemon, a bouquet of parsley and thyme, a pinch of
mixed spice, moisten with stock✪ Jugged Venison, simmer for two hours, and
serve.
Baked purée of potatoes with bread-crumbs.
Make a purée of potatoes (see 3oth of December), lay in a
tin or plated dish, sprinkle with grated crusts of bread, moisten
with fresh melted butter✪ Baked Purée of Potatoes with Bread-Crumbs, brown in the oven or with a sala-
mander, and serve very hot.
20 THE 366 BILLS OF FARE.
JANUARY 20.
. MENU EN MAIGRE, BILL OK FARE FOR FAST DAY.
Potage aux herbes. Herb soup.
Rouget en caisse. Red mullet in cases.
Brochet au bleu. Pickled pike.
Croquettes de pommes de terre. Potato: croquettes.
Cardons au gratin à l'italienne. Baked cardoons à l'italienne,
Croquenbouche aux fruits glacés. Candied fruit:
Herb soup.
Put a large piece of fresh butter in a saucepan, with some
leeks, sorrel, chervil, and lettuce leaves, a bouquet of mixed
herbs, salt and pepper; when sufficiently done, add the re-
quired quantity of water, boil well, and thicken with yolks of
egg and cream.
Red mullet in cases.
Page 13 · 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
Crécy, or carrot soup.
Cut some carrots, turnips, celery, and onions, blanch in boiling water, and put on the fire with some thin slices of lean ham, some fresh butter, a pinch of sugar, and a little stock; when boiïled, mash the vegetables, pass through a tammy and moisten them with the water they were boiled in. Simmer this purée for two hours, clear of all grease, and serve with dice of fried bread.
Carp à la Chambord.
Dress and skin a large carp, lard it on oneside with fine filets of bacon, stuff with the quenelle stuffing (see 3rd of September), and boil in court-bouillon sauce (see 18th of April) with some white wine and herbs ; when boiled, take it out of the fish-pan and place on a dish in the oven to brown the larded side ; serve, surrounded by quenelles, larded sweet-breads, large crayfish, fried bread, the bottoms of artichokes, and à sauce made of the juice ofthe carp added to some Spanish sauce (see 3rd of November).
Compote of stewed fruit à la Normande.
Simmer some freshly made cider for six hours, stir occasionally and skim ; when reduced one-half, add some pears cut into quarters, peeled, and the cores scooped out. See that the fruit is well covered with cider as it must simmer for twelve hours ; when the substance of jam, put the compote into jampots; this preserve, if carefully made, will keep for years. Sometimes pieces of tender carrot, cut the same shape as the pieces of pear, are added to this compote ; if such is the case put them in the cider long before the pears.
.,#
Potage aux poireaux. Leek soup. Poularde au riz. Chicken and rice. Civet de chevreuil. ” Jugged venison. Brochet au bleu. Pickled pike. Choux de Bruxelles sautés au beurre, Dressed Brussels sprouts. Œufs aux pistaches. Eggs with pistachio nuts. Leek soup.
Brown some leeks in fresh butter, when a good colour put them into your stock and boil for half an hour ; when ready, pour into your soup-tureen over slices of bread.
Chicken and rice.
Truss your fowl for boiling, and cook it as in the recipe “ Half braise ” (see 3rd of September). Blanch three quarters of a pound of fine rice, and boil in some of the juice from the fowl ; when done, put the fowl on a dish, clear the grease off the rice, season it with salt, black pepper, and fresh butter, and pour over the chicken.
Jugged venison or roebuck.
Cut up a breast and neck of venison, warm in melted butter, add à little flour, a tumblerful of red wine, laurel leaves, the juice of a lemon, a bouquet of parsley and thyme, a pinch of mixed spice, moisten with stock, simmer for two hours, and serve.
Baked purée of potatoes with bread-crumbs.
Make a purée of potatoes (see 3oth of December), lay in a tin or plated dish, sprinkle with grated crusts of bread, moisten with fresh melted butter, brown in the oven or with a salamander, and serve very hot.
Potage aux herbes. Herb soup. Rouget en caisse. Red mullet in cases. Brochet au bleu. Pickled pike. Croquettes de pommes de terre. Potato: croquettes. Cardons au gratin à l'italienne. Baked cardoons à l'italienne, Croquenbouche aux fruits glacés. Candied fruit: Herb soup.
Put a large piece of fresh butter in a saucepan, with some leeks, sorrel, chervil, and lettuce leaves, a bouquet of mixed herbs, salt and pepper; when sufficiently done, add the required quantity of water, boil well, and thicken with yolks of egg and cream.
Red mullet in cases.
Records on this page
Crécy, or Carrot SoupJugged VenisonBaked Purée of Potatoes with Bread-Crumbs