APRIL 0.
Potage aux quenelles de volaille. Clear soup with quenelles of
chicken.
Pièce de bœuf sauce Robert. Boiled beef, Robert sauce.
Ris de veau frits. Fried sweet-breads, :
Poularde rôtie. Roast pullet,
Asperges en branches, Asparagus.
Gâteau de riz. Rice cake.
Clear soup with quenelles of chicken.
Prepare some chicken forcemeat (see 3rd of September),
shape it into quenelles in a teaspoon, and poach them in the
required quantity of clear stock, which must be boiling, and
serve.
Fried sweet-breads.
Trim and blanch your sweet-breads, and dip them into
lukewarm stock, to which you have added melted butter,
chopped herbs, eschalots, and chives, the juice of a lemon,
salt and pepper ; drain the sweet-breads, dip them into batter
(see 13th of November), and fry until a golden colour. Serve
with tomato sauce (see 6th of January), and garnish with fried
parsley.
Rice cake.
Wash five ounces ofrice, and cook in milk ; when thoroughly
boïiled and swollen, pour into a dish, and leave until cold.
Take a pint of flour, a pinch of salt, four eggs, half a pound
of butter✪ Rice Cake, and mix together, pound them in a mortar with the
cold rice, pour into a plain buttered mould, and bake for an
hour ; when done, turn out of the mould, cover with whipped
whites of egg, and brown in the oven.
TE 366 BILES OF FARE. Iof
APRIL ro:
MENU EN MAIGRE,. BILL OF FARE FOR FAST DAY,
Potage à l’oignon. Onion soup.
Matelote d’anguille et de carpe. Stewed carp and eel.
Œufs brouillés aux pointes Buttered eggs with asparagus heads,
d’asperges.
crivisses en buisson: Crayfish.
Morilles à l’Andalouse. Morels à l’Andalouse,
Kluskis au fromage à la crème. Kluskis of cream cheese.
Morels à l’Andalouse.
Brown some dice of ham in olive oil, and when a good colour
add your morels ; moisten with a tumblerful of sherry, a wine-
glass of Madeira, season with salt, pepper, a teaspoonful of
powdered capsicum, a pinch of grated nutmeg, and some
chopped parsley✪ Morels à l’Andalouse. Cook for three quarters of an hour, and
before serving thicken the sauce with brown thickening, and
flavour with lemon juice.
Kluskis of cream cheese.
Take half à pound of fresh butter, six eggs, six table-
spoonsful of cream cheese, à pinch of powdered sugar and
salt, and sufficient grated bread-crumb and cream to make a
paste, mix well together, and roll into the shape of rissoles,
poach in boiling salt and water, drain them, and serve, covered
with black butter sauce (see 14th of October).
Poivrade sauce.
Take a tumblerful of vinegar, a little fresh butter, a tea-
spoonful of chopped chives, a pinch of chopped herbs, thyme,
laurel-leaves, salt, and black pepper, reduce in a saucepan,
add some meat glaze and a little stock, stir over the fire until
quite thick, and pass through a tammy.
102 THE 366 BILLS OF FARE.
ANPIRTIE ET.
Potage printanier aux œufs pochés. Spring soup with poached eggs.
Quartier de pré-salé à la bretonne. Forequarter of South-down mutton
à la bretonne.
Ailerons de dinde à la chicorée, Turkey pinions with purée of
chicory.
Pâté de saumon. Salmon pie.
Salade de légumes, Vegetable salad.
Baba au rhum. Baba or rum cake.
Salmon pie.
✪ Salmon Pie
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Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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APRIL 0.
Potage aux quenelles de volaille. Clear soup with quenelles of
chicken.
Pièce de bœuf sauce Robert. Boiled beef, Robert sauce.
Ris de veau frits. Fried sweet-breads, :
Poularde rôtie. Roast pullet,
Asperges en branches, Asparagus.
Gâteau de riz. Rice cake.
Clear soup with quenelles of chicken.
Prepare some chicken forcemeat (see 3rd of September),
shape it into quenelles in a teaspoon, and poach them in the
required quantity of clear stock, which must be boiling, and
serve.
Fried sweet-breads.
Trim and blanch your sweet-breads, and dip them into
lukewarm stock, to which you have added melted butter,
chopped herbs, eschalots, and chives, the juice of a lemon,
salt and pepper ; drain the sweet-breads, dip them into batter
(see 13th of November), and fry until a golden colour. Serve
with tomato sauce (see 6th of January), and garnish with fried
parsley.
Rice cake.
Wash five ounces ofrice, and cook in milk ; when thoroughly
boïiled and swollen, pour into a dish, and leave until cold.
Take a pint of flour, a pinch of salt, four eggs, half a pound
of butter, and mix together, pound them in a mortar with the
cold rice, pour into a plain buttered mould, and bake for an
hour ; when done, turn out of the mould, cover with whipped
whites of egg, and brown in the oven.
TE 366 BILES OF FARE. Iof
APRIL ro:
MENU EN MAIGRE,. BILL OF FARE FOR FAST DAY,
Potage à l’oignon. Onion soup.
Matelote d’anguille et de carpe. Stewed carp and eel.
Œufs brouillés aux pointes Buttered eggs with asparagus heads,
d’asperges.
crivisses en buisson: Crayfish.
Morilles à l’Andalouse. Morels à l’Andalouse,
Kluskis au fromage à la crème. Kluskis of cream cheese.
Morels à l’Andalouse.
Brown some dice of ham in olive oil, and when a good colour
add your morels ; moisten with a tumblerful of sherry, a wine-
glass of Madeira, season with salt, pepper, a teaspoonful of
powdered capsicum, a pinch of grated nutmeg, and some
chopped parsley. Cook for three quarters of an hour, and
before serving thicken the sauce with brown thickening, and
flavour with lemon juice.
Kluskis of cream cheese.
Take half à pound of fresh butter, six eggs, six table-
spoonsful of cream cheese, à pinch of powdered sugar and
salt, and sufficient grated bread-crumb and cream to make a
paste, mix well together, and roll into the shape of rissoles,
poach in boiling salt and water, drain them, and serve, covered
with black butter sauce (see 14th of October).
Poivrade sauce.
Take a tumblerful of vinegar, a little fresh butter, a tea-
spoonful of chopped chives, a pinch of chopped herbs, thyme,
laurel-leaves, salt, and black pepper, reduce in a saucepan,
add some meat glaze and a little stock, stir over the fire until
quite thick, and pass through a tammy.
102 THE 366 BILLS OF FARE.
ANPIRTIE ET.
Potage printanier aux œufs pochés. Spring soup with poached eggs.
Quartier de pré-salé à la bretonne. Forequarter of South-down mutton
à la bretonne.
Ailerons de dinde à la chicorée, Turkey pinions with purée of
chicory.
Pâté de saumon. Salmon pie.
Salade de légumes, Vegetable salad.
Baba au rhum. Baba or rum cake.
Salmon pie.