Potage à la purée de marrons. Purée of chestnuts.
Filets de merlans au gratin. Baked fillets of whiting with bread-
crumbs.
Haricot de mouton, Haricot of mutton.
Tambon à la broche. Roast ham.
ppinards au jus. Stewed spinach.
Soufflé de riz. Rice soufflé.
Puree of chestnuts.
Peel sixty chestnuts, scald them in boiling water, remove the
inside skin, and boil in stock, when done, pass through a tammy,
add sufficient stock to make the soup a proper substance, and
pour over slices of fried bread✪ Purée of Chestnuts. Serve very hot. :
Baked fillets of whiting with bread-crumbs.
Line the bottom of a tin or plated dish with fish forcement
(see6th of April), lay your fillets on it and cover them with a layer
of the same forcemeat, smooth over with the blade of a knife
warmed in hot water, sprinkle with grated bread-crust, moisten
with fresh melted butter✪ Baked Fillets of Whiting with Breadcrumbs and bake, when done pour some
Italian sauce over it (see 13th of October).
Artichokes, Italian sauce.
Trim the artichokes, remove the chokes, cut into four pieces,
blanch, and drain. Boil in equal quantities of white wine and
stock, season with salt, pepper, lemon juice, and a little butter,
when done, drain and serve, covered with Italian sauce (see 13th
of October).
THE 366 BILILS OF FARE. 45
FEBRUARY 14.
Potage iulienne. Julienne soup.
Surmulet au beurre fondu. Grey mullet, melted butter.
Tendrons de veau au blanc. Tendons of veal, white sauce.
Gigot de mouton rôti. Roast leg of mutton.
Navets glacés au jus. Stewed turnips.
Gâteau d'amandes. Almond cake.
Grey mullet with melted butter.
Broil the mullet, and pour fresh melted butter with chopped
parsley, pepper, and salt over it.
Tendons of veal with white sauce.
Prepare the tendons in the same way as breast of veal (see
16th of December).
Stewed turnips.
Peel the turnips all to one size, blanch, and drain ; butter a
saucepan large enough for the turnips to lay side by side, place
them on the butter and moisten with stock, flavour with salt,
a little powdered sugar, and a stick of cinnamon ; as soon as
they begin to boil, cover with a sheet of buttered paper, take
the saucepan off the fire, place it near the oven and put hot
coals on the cover, when suffciently cooked uncover the
saucepan and leave the turnips until glazed ; when cold place
them on a dish, melt the glaze with a little stock, take out the
cinnamon, and pour this sauce over the turnips.
Almond cake.
Mix two pints of flour with a piece of fresh butter the size
of an egg, a pinch of salt, four eggs, five ounces of powdered
sugar, seven ounces of well-powdered almonds✪ Almond Cake; when well
mixed place in a mould and bake ; when done, ice the cake
with pink icing sugar.
46 THE 366 BILLS OF FARE.
FEBRUARY 15.
Potage Faubonne. Faubonne soup.
Noix de veau à la chicorée, Chump of veal with chicory.
Lapereau sauté. Stewed rabbit,
Limandes frites. Fried dabs.
Champignons farcis. Stuffed mushrooms,
Crème au chocolat, Choctolate cream.
Chump of veal with chicory.
Make an incision half an inch deep, lengthways and across
the skin of the chump ; trim the other side of the veal so as to
make it quite smooth and lard it; place in a stew-pan with some
carrots, onions, a bouquet of parsley, and a little stock, simmer
until the bottom of the saucepan is coloured, add one pound of
meat, moisten with a little water and stock, cook over a slow
fire with hot coals on the cover, or in the oven; when three-
quarters done remove the vegetables and bouquet, which will
have suffciently flavoured the meat and would only absorb the
gravy. Make a larger fire and moisten the veal with its own
juice until it is glazed, which will take about half-an-hour.
Take all the fat off the sauce and pass through a tammy.
Make a foundation of purée of chicory or sorrel (see 23rd ot
December) on a dish, place the chump on ït, and cover with
the sauce.
Fried dabs.
Page 23 · 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
Potage à la purée de marrons. Purée of chestnuts. Filets de merlans au gratin. Baked fillets of whiting with breadcrumbs. Haricot de mouton, Haricot of mutton. Tambon à la broche. Roast ham. Épinards au jus. Stewed spinach. Soufflé de riz. Rice soufflé.
Puree of chestnuts.
Peel sixty chestnuts, scald them in boiling water, remove the inside skin, and boil in stock, when done, pass through a tammy, add sufficient stock to make the soup a proper substance, and pour over slices of fried bread. Serve very hot. :
Baked fillets of whiting with bread-crumbs.
Line the bottom of a tin or plated dish with fish forcement (see6th of April), lay your fillets on it and cover them with a layer of the same forcemeat, smooth over with the blade of a knife warmed in hot water, sprinkle with grated bread-crust, moisten with fresh melted butter and bake, when done pour some Italian sauce over it (see 13th of October).
Artichokes, Italian sauce.
Trim the artichokes, remove the chokes, cut into four pieces, blanch, and drain. Boil in equal quantities of white wine and stock, season with salt, pepper, lemon juice, and a little butter, when done, drain and serve, covered with Italian sauce (see 13th
of October).
Potage iulienne. Julienne soup. Surmulet au beurre fondu. Grey mullet, melted butter. Tendrons de veau au blanc. Tendons of veal, white sauce. Gigot de mouton rôti. Roast leg of mutton.
Navets glacés au jus. Stewed turnips. Gâteau d'amandes. Almond cake.
Grey mullet with melted butter.
Broil the mullet, and pour fresh melted butter with chopped parsley, pepper, and salt over it.
Tendons of veal with white sauce.
Prepare the tendons in the same way as breast of veal (see 16th of December).
Stewed turnips.
Peel the turnips all to one size, blanch, and drain ; butter a saucepan large enough for the turnips to lay side by side, place them on the butter and moisten with stock, flavour with salt, a little powdered sugar, and a stick of cinnamon ; as soon as they begin to boil, cover with a sheet of buttered paper, take the saucepan off the fire, place it near the oven and put hot coals on the cover, when suffciently cooked uncover the saucepan and leave the turnips until glazed ; when cold place them on a dish, melt the glaze with a little stock, take out the cinnamon, and pour this sauce over the turnips.
Almond cake.
Mix two pints of flour with a piece of fresh butter the size of an egg, a pinch of salt, four eggs, five ounces of powdered sugar, seven ounces of well-powdered almonds; when well mixed place in a mould and bake ; when done, ice the cake with pink icing sugar.
Potage Faubonne. Faubonne soup. Noix de veau à la chicorée, Chump of veal with chicory. Lapereau sauté. Stewed rabbit,
Limandes frites. Fried dabs. Champignons farcis. Stuffed mushrooms,
Crème au chocolat, Choctolate cream.
Chump of veal with chicory.
Make an incision half an inch deep, lengthways and across the skin of the chump ; trim the other side of the veal so as to make it quite smooth and lard it; place in a stew-pan with some carrots, onions, a bouquet of parsley, and a little stock, simmer until the bottom of the saucepan is coloured, add one pound of meat, moisten with a little water and stock, cook over a slow fire with hot coals on the cover, or in the oven; when threequarters done remove the vegetables and bouquet, which will have suffciently flavoured the meat and would only absorb the gravy. Make a larger fire and moisten the veal with its own juice until it is glazed, which will take about half-an-hour. Take all the fat off the sauce and pass through a tammy. Make a foundation of purée of chicory or sorrel (see 23rd ot December) on a dish, place the chump on ït, and cover with the sauce.
Fried dabs.
Records on this page
Purée of ChestnutsBaked Fillets of Whiting with BreadcrumbsAlmond Cake