Boil some laurel leaves, mixed herbs, heads of cloves, and
whole black peppers, in very strong salt and water, pass through
a tammy, and leave until cold. Singe and scrape the boar's
head, be careful not to cut the skin, clean out the nostrils and
ears with a hot iron, wash and bone the head, spread it out on.
a table, cut off all the flesh, and divide it into narrow fillets.
Put the empty head to soak in the brine. Soak the fillets
and a few slices of the boar’s flesh in white wine, seasoned
with onions carrots, herbs, salt, pepper, and mixed spice ; leave
both head and fillets to soak for twenty-four hours, turn them
occasionally, and when required for use, drain, dry, and spread
them out on a table, with the inside of the head turned up-
wards. Have some fillets of rabbit, breasts of chicken and
partridge, two sliced pickled tongues, and sliced truffles ready
prepared ; pound the carcases of the rabbits and birds in a
mortar, with a few slices of veal and bacon ; spread a layer of
this forcemeat on the head, and fill it up with the fillets of
of boar, rabbit, chicken, partridge, tongue, and truffles ; if
there are any interstices stop them up with forcemeat, sew up
he head to its original shape, tie it up tightly in a cloth, and
place in a braising-pan with mirepoix made with Madeïra ;
when cooked, drain it, tie a broad tape round the head, over
the snout, leave for twenty-four hours, after which cut off the
tape, cover the head with lard, and sprinkle with grated bread-
crust,
THE 366 PBILLS OR FARE: 367
Béarnaise sauce.
Stir five or six yolks of egg in a saucepan over a slow fire ;
when quite thick add the same quantity of melted meat glaze
as there are eggs, do not let it boil, flavour with the juice of
two lemons, a few drops of vinegar, and the essence of seven
or eight eschalots, which make by pounding them and squeez-
ing the juice through a cloth; stir the sauce with a wooden
spoon, and hand in a sauceboat.
Curry sauce.
Take three ounces of butter and a dessert-spoonful of curry
powder, stir over the fire until the butter begins to brown,
moisten with velouté sauce and stock ; ifyou have no velouté,
use strong gravy ; reduce, skim off all grease, and warm in a
_baïin-marie ; when ready to serve, stir in a lump of butter, and
if not sufficiently highly seasoned add a pinch of cayenne
pepper.
INDEX.
A.
ALLEMANDE, or German sauce, 93.
Almond butter, 245.
Almond cake, 45, 276.
Almond cream, 70.
Almond toffee, 138.
Almonds, green, à la d’Escars, 216.
Anchovies, stuffed, 154.
Anchovy butter, 96, 138:
Anchovy omelet, 243.
Anchovy sauce, 152.
Apple Charlotte, 208.
Apple fritters, 356.
Apple fritters à la d'Orléans, 68.
Apple open tart, 111.
Apple pudding, 253.
Apples, chartreuse or marmalade of,
62.
Apples stewed with rice, 93, 130.
Apples stewed, 50.
Apricots broiled à la Breteuil, 181.
Apricots, compote of ripe, 171.
Apricots à la Condé, 194.
Apricots, green, in compôte, 202.
Apricot fritters with brandy, 94.
Apricot fritters, 175.
Apricot open tart à la Metternich,
172.
Apricot tart à la bonne femme, 221.
Artichokes à la bonne femme, 61.
Artichokes, fried, 69.
Artichokes with Italian sauce, 44.
Artichokes à l'italienne, 51.
Artichokes à la lyonnaise, 250.
Artichokes, purée of, for soup, 47.
Artichokes, purée of, 47.
Artichokes stewed with essence of
han, 148.
Artichokes stuffed à la barigoule, 1,
82.
Artichokes stuffed, 28r.
Asparagus with butter sauce, 108.
Asparagus chopped with cream, 157.
Asparagus with cream, 90.
Asparagus-heads stewed, 119.
Asparagus with oil and vinegar,
74.
Asparagus à la Pompadour, 144.
Asparagus with white sauce, 66.
Aspic of crayfish, 327.
B.
BABA, or rum cake, 186.
Bacon omelet, 118.
Bain-Marie, 219.
Baked barbelwith Parmesan cheese,
162.
Baked brill, 51, 85.
Baked cardoons with bread-crumbs,
T7
Page 143
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
Boil some laurel leaves, mixed herbs, heads of cloves, and whole black peppers, in very strong salt and water, pass through a tammy, and leave until cold. Singe and scrape the boar's head, be careful not to cut the skin, clean out the nostrils and ears with a hot iron, wash and bone the head, spread it out on. a table, cut off all the flesh, and divide it into narrow fillets. Put the empty head to soak in the brine. Soak the fillets and a few slices of the boar’s flesh in white wine, seasoned with onions carrots, herbs, salt, pepper, and mixed spice ; leave both head and fillets to soak for twenty-four hours, turn them occasionally, and when required for use, drain, dry, and spread them out on a table, with the inside of the head turned upwards. Have some fillets of rabbit, breasts of chicken and partridge, two sliced pickled tongues, and sliced truffles ready prepared ; pound the carcases of the rabbits and birds in a mortar, with a few slices of veal and bacon ; spread a layer of this forcemeat on the head, and fill it up with the fillets of of boar, rabbit, chicken, partridge, tongue, and truffles ; if there are any interstices stop them up with forcemeat, sew up
he head to its original shape, tie it up tightly in a cloth, and place in a braising-pan with mirepoix made with Madeira ; when cooked, drain it, tie a broad tape round the head, over the snout, leave for twenty-four hours, after which cut off the tape, cover the head with lard, and sprinkle with grated bread-
crust,
Béarnaise sauce.
Stir five or six yolks of egg in a saucepan over a slow fire ; when quite thick add the same quantity of melted meat glaze as there are eggs, do not let it boil, flavour with the juice of two lemons, a few drops of vinegar, and the essence of seven or eight eschalots, which make by pounding them and squeezing the juice through a cloth; stir the sauce with a wooden spoon, and hand in a sauceboat.
Curry sauce.
Take three ounces of butter and a dessert-spoonful of curry powder, stir over the fire until the butter begins to brown, moisten with velouté sauce and stock ; ifyou have no velouté,
use strong gravy ; reduce, skim off all grease, and warm in a bain-marie ; when ready to serve, stir in a lump of butter, and if not sufficiently highly seasoned add a pinch of cayenne
pepper.
A.
ALLEMANDE, or German sauce, 93.
Almond butter, 245.
Almond cake, 45, 276.
Almond cream, 70.
Almond toffee, 138.
Almonds, green, à la d’Escars, 216.
Anchovies, stuffed, 154.
Anchovy butter, 96, 138:
Anchovy omelet, 243.
Anchovy sauce, 152.
Apple Charlotte, 208.
Apple fritters, 356.
Apple fritters à la d'Orléans, 68.
Apple open tart, 111.
Apple pudding, 253.
Apples, chartreuse or marmalade of,
Apples stewed with rice, 93, 130.
Apples stewed, 50.
Apricots broiled à la Breteuil, 181.
Apricots, compote of ripe, 171.
Apricots à la Condé, 194.
Apricots, green, in compôte, 202.
Apricot fritters with brandy, 94.
Apricot fritters, 175.
Apricot open tart à la Metternich,
Apricot tart à la bonne femme, 221.
Artichokes à la bonne femme, 61.
Artichokes, fried, 69.
Artichokes with Italian sauce, 44.
Artichokes à l'italienne, 51.
Artichokes à la lyonnaise, 250.
Artichokes, purée of, for soup, 47.
Artichokes, purée of, 47.
Artichokes stewed with essence of han, 148.
Artichokes stuffed à la barigoule, 1,
Artichokes stuffed, 28r. Asparagus with butter sauce, 108. Asparagus chopped with cream, 157. Asparagus with cream, 90. Asparagus-heads stewed, 119. Asparagus with oil and vinegar,
Asparagus à la Pompadour, 144. Asparagus with white sauce, 66. Aspic of crayfish, 327.
B.
BABA, or rum cake, 186.
Bacon omelet, 118.
Bain-Marie, 219.
Baked barbelwith Parmesan cheese,
Baked brill, 51, 85.
Baked cardoons with bread-crumbs,
T7