MARCH 6.
Potage au vermicelle. Vermicelli soup.
Filets de soles à l'italienne. Fillets of sole, Italian sauce.
Pluviers rôtis en entrée de broche. Roast plover with stewed mush-
rooms.
Rognon de veau roti. Roast'calfs kidney.
Asperges à la sauce blanche. Asparagus with white sauce.
Soufflé de riz. Rice soufflé.
Roast plover with stewed mushrooms.
Choose some young fat golden plover ; chop up the trail
with parsley, eschalots, salt, pepper, and scraped bacon, stufi
the plover with it, cover with slices of bacon and buttered
sheets of paper, and roast. When done, serve on stewed
mushrooms (see 27th of November).
Asparagus with white sauce.
Scrape and wash some fine heads of asparagus, tie them up
into small bundles, cook in boiling salt and water, take off the
fire before the asparagus becomes too soft, serve with white
sauce, handed separately.
Rice soufflé.
Boil seven ounces of rice flour in a pint of milk with a little
sugar and some pounded maccaroons, stir until it becomes a
thick smooth paste, flavour with vanilla or lemon, add four
or five yolks of egg, whip up the whites of the eggs and stir
them in, pour into a soufflé dish, sprinkle with powdered
sugar✪ Rice Soufflé, and bake in a moderate oven. À potato soufflé is pre-
pared in the same manner, only potato flour is used instead
of rice.
THE 366 BILLS OF FARE. 67
RTE D RUE Pond a 4
\
MARCH 7.
Potage paysanne. Peasant soup.
Lamproie à l'italienne. Lampreys à l'italienne.
Culotte de bœuf braisée, Braised rump-steak,
Volaille rôtie. Roast fowl.
Pommes de terre À l'anglaise, Potatoes À l'anglaise,
Crème à la vanille, Vanilla cream,
Lamprey à l’'Italienne.
Fillet a fine lamprey and stew in a tumblerful of white wine,
a wine-glass of olive oil, chopped young onions, mixed herbs
and four heads of garlic, when boiling add the juice of a
lemon, and reducethe sauce, The garlic can be omitted if
not liked.
Potatoes à l’Anglaise.
Peel your potatoes and boil in salt and water. Melt a
lump of fresh butter in a saucepan, slice the potatoes, warm in
the butter, season with salt and pepper, and serve, Do not
let the butter clarify.
Flemish garnish.
This garnish is composed of knuckle of ham, bacon, sausages,
german sausage, carrots, turnips, and glazed onions. The
larger part of the garnish is composed of well boiled white
cabbages, which have been thoroughly dried in a saucepan ;
brussels sprouts can also be used. This is an excellent garnish
for a rump-steak, à fillet of beef, or a roast ham.
D
68 THE 366 BILLS OF FARE.
\
MARCH 8.
Potage de riz Crécy. Purée of carrot and rice.
Gigot bouilli sauce aux câpres, Boiled leg of mutton, caper sauce.
Anguille à l’anglaise. Eel à l’anglaise,
Vanneaux rôtis. Roast lapwings.
Céleri-rave à la demi-glace. Glazed :celery roots.
Beignets de pommes à la d'Orléans. Apple fritters à la d'Orléans,
Eel, English fashion.
Soak some thick slices of eel for twenty-four hours in vinegar
salt, pepper, and the peel of two or three lemons ; dry them
in a cloth and either roll in some very thin paste or dip into
batter, fry until a good colour. Reduce some stock until thick,
add the juice of a lemon, stir in some anchovy✪ Eel, English Fashion, and hand in a
sauceboat with the fried eel.
Roast lapwings,
Do not draw your lapwings, wrap them up in slices of bacon
and a buttered sheet of paper; lay some slices of fried bread
in the dripping-pan, roast the birds and serve on bread. Lap-
wing’s eggs are very excellent to eat and difücult to procure.
Apple fritters à la d'Orléans.
Rell out some brioche paste (see 24th of December), peel
and scoop out the cores of some cooking apples, cut them in
half, stew in syrup, drain and leave until cold. Roll each
piece in some of the paste, and plunge into boiling lard✪ Apple Fritters à la d'Orléans.
Skate with black butter sauce.
Boil the skate in salt and water, place in a dish, and cover
with black butter sauce. Garnish with pickled gherkins and
Page 31 · 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 au vermicelle. Vermicelli soup. Filets de soles à l'italienne. Fillets of sole, Italian sauce. Pluviers rôtis en entrée de broche. Roast plover with stewed mushrooms. Rognon de veau roti. Roast calf's kidney. Asperges à la sauce blanche. Asparagus with white sauce. Soufflé de riz. Rice soufflé.
Roast plover with stewed mushrooms.
Choose some young fat golden plover ; chop up the trail with parsley, eschalots, salt, pepper, and scraped bacon, stuff the plover with it, cover with slices of bacon and buttered sheets of paper, and roast. When done, serve on stewed mushrooms (see 27th of November).
Asparagus with white sauce.
Scrape and wash some fine heads of asparagus, tie them up into small bundles, cook in boiling salt and water, take off the fire before the asparagus becomes too soft, serve with white sauce, handed separately.
Rice soufflé.
Boil seven ounces of rice flour in a pint of milk with a little sugar and some pounded maccaroons, stir until it becomes a thick smooth paste, flavour with vanilla or lemon, add four or five yolks of egg, whip up the whites of the eggs and stir them in, pour into a soufflé dish, sprinkle with powdered sugar, and bake in a moderate oven. À potato soufflé is prepared in the same manner, only potato flour is used instead
of rice.
RTE D RUE Pond a 4
\
Potage paysanne. Peasant soup. Lamproie à l'italienne. Lamprey à l'italienne. Culotte de boeuf braisée. Braised rump-steak. Volaille rôtie. Roast fowl. Pommes de terre à l'anglaise. Potatoes à l'anglaise. Crème à la vanille. Vanilla cream.
Lamprey à l’'Italienne.
Fillet a fine lamprey and stew in a tumblerful of white wine, a wine-glass of olive oil, chopped young onions, mixed herbs and four heads of garlic, when boiling add the juice of a lemon, and reduce the sauce. The garlic can be omitted if not liked.
Potatoes à l’Anglaise.
Peel your potatoes and boil in salt and water. Melt a lump of fresh butter in a saucepan, slice the potatoes, warm in the butter, season with salt and pepper, and serve, Do not let the butter clarify.
Flemish garnish.
This garnish is composed of knuckle of ham, bacon, sausages, german sausage, carrots, turnips, and glazed onions. The larger part of the garnish is composed of well boiled white cabbages, which have been thoroughly dried in a saucepan ; brussels sprouts can also be used. This is an excellent garnish for a rump-steak, à fillet of beef, or a roast ham.
D
\
Potage de riz Crécy. Purée of carrot and rice. Gigot bouilli sauce aux câpres. Boiled leg of mutton, caper sauce. Anguille à l'anglaise. Eel à l'anglaise. Vanneaux rôtis. Roast lapwings. Céleri-rave à la demi-glace. Glazed celery roots. Beignets de pommes à la d'Orléans. Apple fritters à la d'Orléans.
Eel, English fashion.
Soak some thick slices of eel for twenty-four hours in vinegar salt, pepper, and the peel of two or three lemons ; dry them in a cloth and either roll in some very thin paste or dip into batter, fry until a good colour. Reduce some stock until thick, add the juice of a lemon, stir in some anchovy, and hand in a sauceboat with the fried eel.
Roast lapwings,
Do not draw your lapwings, wrap them up in slices of bacon and a buttered sheet of paper; lay some slices of fried bread in the dripping-pan, roast the birds and serve on bread. Lapwing’s eggs are very excellent to eat and difficult to procure.
Apple fritters à la d'Orléans.
Roll out some brioche paste (see 24th of December), peel and scoop out the cores of some cooking apples, cut them in half, stew in syrup, drain and leave until cold. Roll each piece in some of the paste, and plunge into boiling lard.
Skate with black butter sauce.
Boil the skate in salt and water, place in a dish, and cover with black butter sauce. Garnish with pickled gherkins and
Records on this page
Rice SouffléEel, English FashionApple Fritters à la d'Orléans