Prepare the same as purée of haricot beans (see 2nd of July),
but for fast days use cream or milk instead of stock.
Blanc-mange of almonds.
Blanch one pound of sweet almonds and half an ounce of
bitter almonds, soak in cold water, so as to make them per-
fectly white, pound in a mortar and moisten gradually with two
pints of milk, squeeze through a cloth into a bowl. Dissolve
two ounces of gelatine and three quarters of a pound of sugar
in a pint and a half of water, when cold add to the milk of
almonds, flavour with a little orange-flower water, pour into a
mould and place in the refrigerator for two hours, by which
time it will have set.
Mushrooms on toast.
Peel your mushrooms and place in a saucepan with a lump
of fresh butter, chopped parsley and chives, salt, black pepper,
a pinch of grated nutmeg and some stock, toss them until
cooked. Butter some round slices of crust of bread✪ Mushrooms on Toast, toast
them, and place on a dish. Thicken the sauce of the mush-
rooms with yolks of egg, squeeze some lemon juice over them,
and dish up on the pieces of toast.
THE 366 BILLS OF FARE. 61
\
MARCH 1.
Potage à la purée de lentilles. Purée of lentils.
Carpe à l’étuvée. Stewed carp.
Côte de bœuf braisée au macaroni. Braised ribs of beef with maccaroni.
Accolade de lapereaux rôtis. Brace of young rabbits roasted.
Artichauts à la bonne femme, Artichokes à la bonne femme,
Tartelettes de pommes. Apple tartlets,
Stewed carp.
Warm some fresh butter, a pinch of flour, and a few young
onions in a stew-pan ; when brown, add your carp cut into thick
slices, moisten with stock and red wine, and season with
butter, parsley, chives, eschalots, thyme, laurel leaves, mush-
rooms, a pinch of grated nutmeg, and young onions, stew
over a quick fire, and serve, garnished with fried sippets of
bread.
Braised ribs of beef with maccaroni.
Bone and roll the ribs of beef, and braise with white wine (see
28th of May) ; when cooked, remove the beef, pass the sauce
through a tammy, skim off all fat, pour half into a sauceboat,
add the remaining half to some boiled maccaroni, season with
salt, pepper, a lump of fresh butter, and grated Parmesan
or Gruyère cheese; place on a dish, and lay the ribs of beef
on 1t.
Artichokes à la bonne femme,
Trim the artichokes, and boil in boiling salt and water ; when
done, plunge them into cold water, cut out the chokes and
warm them in boiling water, drain, and dish up, well-covered
with white sauce (see 23rd of August).
62 THE 366 BILLS OF FARE.
MARCH 2.
Potage brunoiïse aux pâtes d'Italie. Brunoiïse soup with Italian paste.
Châteaubriand grillé. Broiled fillets of beef à la Chateau-
briand.
Croquettes de poisson. Fish croquettes.
Pâté de foies gras Pâté of foie gras,
Asperges en branches, Asparagus. .
Chartreuse de pommes, Apple chartreuse or marmalade.
Broiled fillets of beef à la Chateaubriand.
Cut your fillets at least two inches thick, soak in oil for an
hour, and broil. Serve with Chateaubriand sauce (see 21st of
March), and garnish with fried potatoes and trufiles.
Apple chartreuse or marmalade.
Peel twenty fine cooking apples, scoop out the cores, cut
them in half and slice them, boïil a third of them in water,
sugar, and a pinch ofsaffron, drain, and boil the other third with
cochineal, and the remainder in plain sugar and water, line a
mould with buttered paper, stick some thin strips of angelica
round the sides in any pattern you may fancy, place the different
coloured slices of apple in rings round the mould and fill the
centre with a marmalade made from the apple trimmings, turn
out ofthe mould, and serve. If a white chartreuse is preferred,
the apples must be soaked in lemon juice and water before
being cooked.
THE. 366 BILLS OF FARE. 63
\
Page 29 · 1 recipe record 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
Prepare the same as purée of haricot beans (see 2nd of July), but for fast days use cream or milk instead of stock.
Blanc-mange of almonds.
Blanch one pound of sweet almonds and half an ounce of bitter almonds, soak in cold water, so as to make them perfectly white, pound in a mortar and moisten gradually with two pints of milk, squeeze through a cloth into a bowl. Dissolve two ounces of gelatine and three quarters of a pound of sugar in a pint and a half of water, when cold add to the milk of almonds, flavour with a little orange-flower water, pour into a mould and place in the refrigerator for two hours, by which time it will have set.
Mushrooms on toast.
Peel your mushrooms and place in a saucepan with a lump of fresh butter, chopped parsley and chives, salt, black pepper, a pinch of grated nutmeg and some stock, toss them until cooked. Butter some round slices of crust of bread, toast them, and place on a dish. Thicken the sauce of the mushrooms with yolks of egg, squeeze some lemon juice over them, and dish up on the pieces of toast.
\
Potage à la purée de lentilles. Purée of lentils. Carpe à l’étuvée. Stewed carp.
Côte de bœuf braisée au macaroni. Braised ribs of beef with maccaroni. Accolade de lapereaux rôtis. Brace of young rabbits roasted. Artichauts à la bonne femme, Artichokes à la bonne femme,
Tartelettes de pommes. Apple tartlets,
Stewed carp.
Warm some fresh butter, a pinch of flour, and a few young onions in a stew-pan ; when brown, add your carp cut into thick slices, moisten with stock and red wine, and season with butter, parsley, chives, eschalots, thyme, laurel leaves, mushrooms, a pinch of grated nutmeg, and young onions, stew over a quick fire, and serve, garnished with fried sippets of bread.
Braised ribs of beef with maccaroni.
Bone and roll the ribs of beef, and braise with white wine (see 28th of May) ; when cooked, remove the beef, pass the sauce through a tammy, skim off all fat, pour half into a sauceboat, add the remaining half to some boiled maccaroni, season with salt, pepper, a lump of fresh butter, and grated Parmesan or Gruyère cheese; place on a dish, and lay the ribs of beef on 1t.
Artichokes à la bonne femme,
Trim the artichokes, and boil in boiling salt and water ; when done, plunge them into cold water, cut out the chokes and warm them in boiling water, drain, and dish up, well-covered with white sauce (see 23rd of August).
Potage brunoise aux pâtes d'Italie. Brunoise soup with Italian paste. Châteaubriand grillé. Broiled fillets of beef à la Chateaubriand. Croquettes de poisson. Fish croquettes. Pâté de foies gras Pâté of foie gras, Asperges en branches, Asparagus. . Chartreuse de pommes, Apple chartreuse or marmalade.
Broiled fillets of beef à la Chateaubriand.
Cut your fillets at least two inches thick, soak in oil for an hour, and broil. Serve with Chateaubriand sauce (see 21st of March), and garnish with fried potatoes and trufiles.
Apple chartreuse or marmalade.
Peel twenty fine cooking apples, scoop out the cores, cut them in half and slice them, boil a third of them in water, sugar, and a pinch of saffron, drain, and boil the other third with cochineal, and the remainder in plain sugar and water, line a mould with buttered paper, stick some thin strips of angelica round the sides in any pattern you may fancy, place the different coloured slices of apple in rings round the mould and fill the centre with a marmalade made from the apple trimmings, turn out of the mould, and serve. If a white chartreuse is preferred, the apples must be soaked in lemon juice and water before being cooked.
\
Records on this page
Mushrooms on Toast