Trim the tendons, cut them up into pieces about three
inches long, and soak for an hour in vinegar and water ; after
which drain them, sprinkle with flour, and fry in either butter
or lard until a good colour.
THE 366 BILLS OF FARE. 351
a ———
DECEMBER 76.
Potage aux ravioles. Clear soup with raviolis.
Blanquette de veau. Tendons of veal with white sauce.
Merlans aux fines herbes. Baked whiting with fine herbs.
Râble de lièvre rôti. Roast baron of hare.
Purée de céleri-rave aux croûtons. Purée of celery-root with fried
bread.
Gâteau Saint-Louis. Saint Louis cake,
Tendons of veal with white sauce.
Cut up a breast of veal or some tendons into small pieces ;
blanch them, and cook in a saucepan with salt, pepper, a
bouquet of mixed herbs, young white onions, a little flour, and
moisten with water; when done, add a large lump of butter, a
pinch of grated nutmeg, a few drops of vinegar✪ Tendons of Veal with White Sauce, and thicken
the sauce with yolks of egg.
Egg forcemeat.
Pound a well-cooked omelet in a mortar with a few hard-
boiled yolks of egg, butter, and bread panada, made with milk
(see zoth of August), stir in some yolks of egg, and the whites,
which must be well whipped.
Saint Louis cake.
Line the sides of a shallow tin mould with paste made with
seven ounces of flour, four ounces of butter, a pinch of salt,
and a few drops of water. Pound two ounces of almonds,
and stir into two ounces of butter, two ounces of flour, four
ounces of sugar, and two whipped whites of egg, pour into
the mould, sprinkle with chopped almonds, and bake in a
moderate oven ; when done, turn out of the mould, sprinkle
the almonds with powdered sugar, and serve, either hot or
cold,
352 THE 366 BILLS OF FARE.
ARR EE ES 3e Ce à 7 AE)
DECEMBER 17.
Potage à la purée de lentilles. Purée of lentils.
Rougets en caisse, Red mullet in cases.
Navarin de mouton. Haricot mutton.
Canards sauvages rôtis. Roast wild duck.
Croûte aux champignons, Mushrooms on toast.
Crème à la vanille. Vanilla cream,
Vanilla cream.
Boil a stick of vanilla for twenty minutes in a tumbler and
a half of cream, keep the lid on the saucepan. Stir twelve
yolks of egg and one whole egg into half a pound of powdered
Sugar, and a pinch of salt; remove the vanilla, and add the
cream drop by drop, pass through a fine silk sieve, and pour
into a mould lined with melted butter ; cook in a bain-marie,
place hot coals on the lid ; when the cream is set, turn out of
the mould, and cover with the following sauce. Stir eight
yolks of egg into half a pound of sugar and a pinch of salt ;
place on the fire in a saucepan, add a tumbler and a half of
cream and a stick of vanilla; stir the whole time, and when
thick enough, pour over the cream.
Navarin of mutton.
This is a new name given to the celebrated old dish “ Hari-
cot mutton.”
THE 266 BILLS OF FARE. 353
IFR PR LEE RER PE
DECEMBER 18.
Consommé aux pâtes d'Italie. Clear soup with Italian paste.
Vol-au-vent de quenelles et de Vol-au-vent of fowl and trufile
godiveaux. forcemeat. :
Rouelles de cerf à la Saint-Hubert, Sliced fillet of venison à la Saint-
Hubert.
Faisan rôti. Roast pheasant.
Épinards à l'anglaise, Spinach à l'anglaise.
Beignets souffés. Soufflé fritters.
Forcemeat of fowl and trufiles.
Chop up and pound a pound of breast of fowl, half a pound
of suet, one ounce of spiced salt, a pinch of grated nutmeg,
and four eggs, place in a bowl, and leave in the refrigerator
for an hour; after which, pound again with some pieces of
meat glaze, which have been soaked in water, stir in four
tablespoonsful of chopped truffles, and two tablespoonsful of
velouté sauce, and poach in boiling water or stock.
Sliced fillet of venison à la Saint-Hubert.
✪ Fillet of Venison à la Saint-Hubert
Page 137 · 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
Trim the tendons, cut them up into pieces about three inches long, and soak for an hour in vinegar and water ; after which drain them, sprinkle with flour, and fry in either butter or lard until a good colour.
a ———
Potage aux ravioles. Clear soup with raviolis. Blanquette de veau. Tendons of veal with white sauce. Merlans aux fines herbes. Baked whiting with fine herbs. Râble de lièvre rôti. Roast baron of hare. Purée de céleri-rave aux croûtons. Purée of celery-root with fried bread. Gâteau Saint-Louis. Saint Louis cake,
Tendons of veal with white sauce.
Cut up a breast of veal or some tendons into small pieces ; blanch them, and cook in a saucepan with salt, pepper, a bouquet of mixed herbs, young white onions, a little flour, and moisten with water; when done, add a large lump of butter, a pinch of grated nutmeg, a few drops of vinegar, and thicken the sauce with yolks of egg.
Egg forcemeat.
Pound a well-cooked omelet in a mortar with a few hardboiled yolks of egg, butter, and bread panada, made with milk (see 20th of August), stir in some yolks of egg, and the whites, which must be well whipped.
Saint Louis cake.
Line the sides of a shallow tin mould with paste made with seven ounces of flour, four ounces of butter, a pinch of salt, and a few drops of water. Pound two ounces of almonds, and stir into two ounces of butter, two ounces of flour, four ounces of sugar, and two whipped whites of egg, pour into the mould, sprinkle with chopped almonds, and bake in a moderate oven ; when done, turn out of the mould, sprinkle
the almonds with powdered sugar, and serve, either hot or cold,
ARR EE ES 3e Ce à 7 AE)
Potage à la purée de lentilles. Purée of lentils. Rougets en caisse, Red mullet in cases. Navarin de mouton. Haricot mutton. Canards sauvages rôtis. Roast wild duck. Croûte aux champignons, Mushrooms on toast. Crème à la vanille. Vanilla cream,
Vanilla cream.
Boil a stick of vanilla for twenty minutes in a tumbler and a half of cream, keep the lid on the saucepan. Stir twelve yolks of egg and one whole egg into half a pound of powdered Sugar, and a pinch of salt; remove the vanilla, and add the cream drop by drop, pass through a fine silk sieve, and pour into a mould lined with melted butter ; cook in a bain-marie, place hot coals on the lid ; when the cream is set, turn out of the mould, and cover with the following sauce. Stir eight yolks of egg into half a pound of sugar and a pinch of salt ; place on the fire in a saucepan, add a tumbler and a half of cream and a stick of vanilla; stir the whole time, and when thick enough, pour over the cream.
Navarin of mutton.
This is a new name given to the celebrated old dish “ Haricot mutton.”
IFR PR LEE RER PE
Consommé aux pâtes d'Italie. Clear soup with Italian paste. Vol-au-vent de quenelles et de Vol-au-vent of fowl and trufile godiveaux. forcemeat. : Rouelles de cerf à la Saint-Hubert, Sliced fillet of venison à la Saint- Hubert. Faisan rôti. Roast pheasant. Épinards à l'anglaise, Spinach à l'anglaise. Beignets souffés. Soufflé fritters.
Forcemeat of fowl and trufiles.
Chop up and pound a pound of breast of fowl, half a pound of suet, one ounce of spiced salt, a pinch of grated nutmeg, and four eggs, place in a bowl, and leave in the refrigerator for an hour; after which, pound again with some pieces of meat glaze, which have been soaked in water, stir in four tablespoonsful of chopped truffles, and two tablespoonsful of velouté sauce, and poach in boiling water or stock.
Sliced fillet of venison à la Saint-Hubert.
Records on this page
Tendons of Veal with White SauceSaint Louis CakeFillet of Venison à la Saint-Hubert