82 THE 366 BILLS OF FARE.
MARCH 22.
Potage purée de pommes de terre à Purée of potatoes with chervil.
la peluche de cerfeuil.
Alose à la hollandaise. Boiled shad, hollandaise sauce.
Côtclettes de mouton aux pointes Mutton cutlets with asparagus.
d’asperges.
Bécassines rôties. Roast snipe.
Artichauts à la barigoule. Stuffed artichokes à la barigoule.
Biscuit au beurre, Butter biscuits.
Purée of rice with chervil.
Make a purée of rice (see 27th of February), stir in the
necessary quantity of stock, and two teaspoonsful of chopped
chervil.
Leg of mutton à la Provencale. |
Hang a leg of mutton until very tender; lard it with
fillets of anchovies, garlic, and bacon, wrap it up in a sheet of
paper spread with lard, roast, and serve with piquante sauce.
Stuffed artichokes à la barigoule.
Choose some young artichokes ot medium size, cut out the
chokes, trim the leaves, and blanch them. Warm some chopped
parsley, mushrooms, eschalots, scraped bacon, a pinch of
mixed spice, salt, and pepper, in butter; when -done, fill the
artichokes with this stuffing, tie a string round them to keep
the leaves in their original shape, and place them in à sauce-
pan, covered with slices of bacon, and sprinkled with olive
oil, fix the lid on tight, and when cooked, serve the arti-
chokes with their own sauce reduced, or with Italian sauce,
THE 366 BILLS OF FARE. 83
EE OC OU UE
: MARCH 23.
Consommé aux lazagnes. Clear soup with Italian paste.
Goujons frits. Fried gudgeon.
Fricassée de poulets. Fricassée of fowl.
Gigot rôti. Roast leg of mutton.
Purée de navets Purée of turnips.
Gâteau de riz. Rice cake.
Fricassee of fowl.
Cut up your fowls into joints and soak in warm water
until thoroughly clean, dip the pieces into cold water, drain,
singe the legs, so as to remove the skin, split the gizzards, cut
offthe heads and use the best half of the necks; wash the
livers, sprinkle the whole with flour and warm in a saucepan,
stir them all the time so that the butter may not brown,
after five minutes add some stock, two heads of cloves,
cockscombs, pieces of sweet-bread, mushrooms, morels, a
bouquet of mixed bherbs, salt, and pepper; simmer over a
moderate fire until sufficiently done, thicken the sauce with
yolks of egg, a little cream and lemon juice ; pile the pieces of
chicken in an entrée dish, reserving the breasts and wings for
“the last, pour the sauce over them and garnish with large
crayfish. This excellent entrée must be numbered amongst
the classical dishes of French culinary art.
Maître d’hètel butter.
Take a tablespoonful of mixed herbs, composed half of
finelÿ-chopped parsley, a quarter of chervil leaves, and à
quarter of watercress, mix into a pound of fresh butter, add
one or two chopped tarragon leaves, the juice of a lemon and
two or three yolks of egg, this butter will keep a long time.
84 THE 366 BILLS OF FARE.
MARCH 24
Potage Faubonne. Faubonne soup.
Saumon sauce genevoise, Salmon, Geneva sauve,
Poularde à la Grimod. Fowl à la Grimod.
Filet de bœuf rôti. Roast fillet of beef.
Asperges au beurre, Asparagus with butter.
Œufs à la neige. Poathed whites of egg.
Fowl à la Grimod de la Reyniere.
Clean and truss a fine fowl or fat pullet, beat the back so
as to flatten the breast as much as possible, fill it with a
stuffing composed of chopped truffes, chicken’s liver, mush-
rooms, parsley, chives, salt, coarse black pepper, beef marrow,
and a little butter and lard. Warm the fowl for a few minutes
in melted butter, and cover it with slices of crumb of bread,
cut the length of the fowl and about a quarter of an inch thick,
lay some slices of lean ham of the same size over them, and
wrap the whole in a buttered paper, roast, and serve with its
own gravy.
Baked mushrooms with bread-crumbs.
! Preparethe same as stuffed mushrooms (see 4thof September).
Poached whites of egg.
✪ Fricassée of Fowl
Page 37 · 4 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 purée de pommes de terre à Purée of potatoes with chervil. la peluche de cerfeuil. Alose à la hollandaise. Boiled shad, hollandaise sauce. Côtclettes de mouton aux pointes Mutton cutlets with asparagus. d’asperges. Bécassines rôties. Roast snipe. Artichauts à la barigoule. Stuffed artichokes à la barigoule. Biscuit au beurre, Butter biscuits.
Purée of rice with chervil.
Make a purée of rice (see 27th of February), stir in the necessary quantity of stock, and two teaspoonsful of chopped chervil.
Leg of mutton à la Provencale. |
Hang a leg of mutton until very tender; lard it with fillets of anchovies, garlic, and bacon, wrap it up in a sheet of paper spread with lard, roast, and serve with piquante sauce.
Stuffed artichokes à la barigoule.
Choose some young artichokes ot medium size, cut out the chokes, trim the leaves, and blanch them. Warm some chopped parsley, mushrooms, eschalots, scraped bacon, a pinch of mixed spice, salt, and pepper, in butter; when -done, fill the artichokes with this stuffing, tie a string round them to keep the leaves in their original shape, and place them in à saucepan, covered with slices of bacon, and sprinkled with olive oil, fix the lid on tight, and when cooked, serve the artichokes with their own sauce reduced, or with Italian sauce,
EE OC OU UE
: MARCH 23. Consommé aux lazagnes. Clear soup with Italian paste. Goujons frits. Fried gudgeon. Fricassée de poulets. Fricassée of fowl. Gigot rôti. Roast leg of mutton. Purée de navets Purée of turnips. Gâteau de riz. Rice cake.
Fricassee of fowl.
Cut up your fowls into joints and soak in warm water until thoroughly clean, dip the pieces into cold water, drain, singe the legs, so as to remove the skin, split the gizzards, cut offthe heads and use the best half of the necks; wash the livers, sprinkle the whole with flour and warm in a saucepan, stir them all the time so that the butter may not brown, after five minutes add some stock, two heads of cloves, cockscombs, pieces of sweet-bread, mushrooms, morels, a bouquet of mixed herbs, salt, and pepper; simmer over a moderate fire until sufficiently done, thicken the sauce with yolks of egg, a little cream and lemon juice ; pile the pieces of chicken in an entrée dish, reserving the breasts and wings for
“the last, pour the sauce over them and garnish with large crayfish. This excellent entrée must be numbered amongst the classical dishes of French culinary art.
Maître d’hètel butter.
Take a tablespoonful of mixed herbs, composed half of finely-chopped parsley, a quarter of chervil leaves, and à quarter of watercress, mix into a pound of fresh butter, add one or two chopped tarragon leaves, the juice of a lemon and two or three yolks of egg, this butter will keep a long time.
Potage Faubonne. Faubonne soup. Saumon sauce genevoise, Salmon, Geneva sauve, Poularde à la Grimod. Fowl à la Grimod. Filet de bœuf rôti. Roast fillet of beef. Asperges au beurre, Asparagus with butter. Œufs à la neige. Poathed whites of egg.
Fowl à la Grimod de la Reyniere.
Clean and truss a fine fowl or fat pullet, beat the back so as to flatten the breast as much as possible, fill it with a stuffing composed of chopped truffes, chicken’s liver, mushrooms, parsley, chives, salt, coarse black pepper, beef marrow, and a little butter and lard. Warm the fowl for a few minutes in melted butter, and cover it with slices of crumb of bread, cut the length of the fowl and about a quarter of an inch thick, lay some slices of lean ham of the same size over them, and wrap the whole in a buttered paper, roast, and serve with its own gravy.
Baked mushrooms with bread-crumbs.
! Preparethe same as stuffed mushrooms (see 4thof September).
Poached whites of egg.
Records on this page
Fricassée of FowlMaître d’hôtel ButterFowl à la GrimodPoached Whites of Egg