Clean out your fish by the gills, sew up the head, and boil
in court-bouillon (see 18th of April). When done, drain and
dish up on a napkin, garnished with fresh parsley. Hand
some white sauce (see 31st of January) in a sauceboat, or
oil and vinegar. A sauce can also be made by passing
whatever court-bouillon remains through a tammy and warm-
ing it in a quarter of a pound of fresh butter, stir in a little
flourand a dessert-spoonful of anchovy butter (see 17th of May),
and hand in a sauceboat.
Asparagus with cream.
Cut up some heads of asparagus, wash and drain them, melt
some fresh butter in a saucepan, warm the asparagus heads
in it, and stir in some béchamel sauce (see 16th of August) ;
when done, serve covered with the sauce.
Rice cake.
Thoroughly wash half a pound of fine rice, boil in boiling milk
and a little lemon-peel ; when done, leave until cold, stir in
five ounces of powered sugar, à pinch of salt, four whole eggs,
and four yolks of egg; keep the whites in a bowl. Butter a
mould, and sprinkle with bread-crumbs✪ Rice Cake, whip up the whites
of egg and stir them into the rice, fill the mould and bake for
half an hour ; when cooked, turn out of the mould, and serve,
THE 366 PBILLS OF FARE. ot
MARCH 31.
Potage printanier. Spring soup.
Rougets sauce aux huîtres. Red mullet and oyster sauce.
Marinade de cervelles. CalPs brain fritters.
Filet de bœuf rôti au Madère. Roast fillet of beef, Madeira sauce.
Petits pois nouveaux à l’anglaise. Green peas à l’anglaise.
Tartelettes de fraises. Strawberry tartlets.
Red mullet and oyster-sauce.
Boil two onions, a chopped carrot, some branches of parsley,
and salt in three pints of water, and two tablespoonsful of
vinegar, leave on the fire for twenty minutes, pass through a
tammy ; when cold, place in a stew-pan, add your mullet, which
have been cleaned, boned, and the heads sewn up, boil over a
quick fire, and when cooked, simmer for ten minutes, cut off
the string from the heads before serving, drain, and dish up,
covered with oyster sauce (see 18th of November).
Roast fillet of beef, Madeira sauce.
Roast your fillet and baste with dripping, to which you have
added two tumblers of Madeiïra and a pinch of white pepper.
Clear the gravy of all grease, and serve with the beef.
Calfs brain fritters.
Cook the same as chicken fritters (see 4th of June).
Purslane fried in batter.
Take some stalks of purslane, the juice of a lemon, some
powdered sugar, and a pinch of grated cinnamon, pound them
well together, and leave to soak for two hours. Dip the stalks
into batter, to which you have added a little brandy, and fry
over a slow fire. Serve, sprinkled with powdered sugar.
92 THE 366 BILLS OF FARE.
APRICEr
Potage à l’oseille. Sorrel soup.
Tanches sur le gril. Broiled tench.
Langue de bœuf au Parmesan. Stewed ox-tongue with Parmesan
cheese.
Longe de veau rôtie. Roast loin of veal.
Purée de lentilles. Purée of lentils. .
Méringues à la crème. Meringues with cream.
Purée of lentils.
Boil your lentils in salt and water with a piece of bacon,
when done pass through a tammy, thin the purée with stock,
and serve with fried bread. If by mistake too much stock is
added, the purée must be placed on the fire and reduced, care
being taken that it does not burn.
Broiled tench.
Wash three or four fine tench in boiling water, leave to soak
for a few minutes, after which scrape off the scales, beginning
from the head, so as not to cut the skin, clean them out and
soak for an hour in olive oil, seasoned with chopped parsley,
chives, eschalots, thyme, laurel-leaves, salt, and pepper ; wrap
each fish in two sheets of paper, which have been soaked in the
oil and thickly covered with the chopped seasoning in which the
tench were soaked ; broil, and remove the papers before dish-
ingup. Pour piquante sauce (see 26th of June) over the fish.
Stewed ox-tongue with Parmesan cheese.
Page 40 · 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
Clean out your fish by the gills, sew up the head, and boil in court-bouillon (see 18th of April). When done, drain and dish up on a napkin, garnished with fresh parsley. Hand some white sauce (see 31st of January) in a sauceboat, or oil and vinegar. A sauce can also be made by passing whatever court-bouillon remains through a tammy and warming it in a quarter of a pound of fresh butter, stir in a little flourand a dessert-spoonful of anchovy butter (see 17th of May), and hand in a sauceboat.
Asparagus with cream.
Cut up some heads of asparagus, wash and drain them, melt some fresh butter in a saucepan, warm the asparagus heads in it, and stir in some béchamel sauce (see 16th of August) ; when done, serve covered with the sauce.
Rice cake.
Thoroughly wash half a pound of fine rice, boil in boiling milk and a little lemon-peel ; when done, leave until cold, stir in five ounces of powered sugar, à pinch of salt, four whole eggs, and four yolks of egg; keep the whites in a bowl. Butter a mould, and sprinkle with bread-crumbs, whip up the whites of egg and stir them into the rice, fill the mould and bake for half an hour ; when cooked, turn out of the mould, and serve,
Potage printanier. Spring soup. Rougets sauce aux huîtres. Red mullet and oyster sauce. Marinade de cervelles. CalPs brain fritters. Filet de bœuf rôti au Madère. Roast fillet of beef, Madeira sauce. Petits pois nouveaux à l’anglaise. Green peas à l’anglaise. Tartelettes de fraises. Strawberry tartlets.
Red mullet and oyster-sauce.
Boil two onions, a chopped carrot, some branches of parsley, and salt in three pints of water, and two tablespoonsful of vinegar, leave on the fire for twenty minutes, pass through a tammy ; when cold, place in a stew-pan, add your mullet, which have been cleaned, boned, and the heads sewn up, boil over a quick fire, and when cooked, simmer for ten minutes, cut off the string from the heads before serving, drain, and dish up, covered with oyster sauce (see 18th of November).
Roast fillet of beef, Madeira sauce.
Roast your fillet and baste with dripping, to which you have added two tumblers of Madeira and a pinch of white pepper. Clear the gravy of all grease, and serve with the beef.
Calfs brain fritters.
Cook the same as chicken fritters (see 4th of June).
Purslane fried in batter.
Take some stalks of purslane, the juice of a lemon, some powdered sugar, and a pinch of grated cinnamon, pound them well together, and leave to soak for two hours. Dip the stalks into batter, to which you have added a little brandy, and fry over a slow fire. Serve, sprinkled with powdered sugar.
APRICEr Potage à l’oseille. Sorrel soup. Tanches sur le gril. Broiled tench. Langue de bœuf au Parmesan. Stewed ox-tongue with Parmesan cheese. Longe de veau rôtie. Roast loin of veal. Purée de lentilles. Purée of lentils. . Méringues à la crème. Meringues with cream.
Purée of lentils.
Boil your lentils in salt and water with a piece of bacon, when done pass through a tammy, thin the purée with stock, and serve with fried bread. If by mistake too much stock is added, the purée must be placed on the fire and reduced, care being taken that it does not burn.
Broiled tench.
Wash three or four fine tench in boiling water, leave to soak for a few minutes, after which scrape off the scales, beginning from the head, so as not to cut the skin, clean them out and soak for an hour in olive oil, seasoned with chopped parsley, chives, eschalots, thyme, laurel-leaves, salt, and pepper ; wrap each fish in two sheets of paper, which have been soaked in the oil and thickly covered with the chopped seasoning in which the tench were soaked ; broil, and remove the papers before dishingup. Pour piquante sauce (see 26th of June) over the fish.
Stewed ox-tongue with Parmesan cheese.
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Rice Cake