THE 366 BILLS OF FARE. 143
MAY 22,
Potage au pain. Bread soup.
Pièce de bœuf à la sauce Robert, Boiled beef, Robert sauce.
Casserole de laitances. Stewed roe.
Quartier de veau rôti. Roast chump of veal.
Asperges en branches, Asparagus.
Crème vierge, Virgin cream.
Stewed roe.
Blanch your roe in boiling vinegar and water, drain, and stew
for a quarter of an hour in equal quantities of stock and white
wine, seasoned with a bouquet of herbs, a pinch of grated
nutmeg, salt and pepper; when cooked place the roe on a
dish, reduce the sauce, thicken it with a little flour and butter,
flavour with lemon-juice, and pour over the roe,
Roast chump of veal.
Soak a chump of veal for two days in white wine, seasoned
with salt, pepper, and mixed herbs. Lard and roastit. Serve
covered with ravigote sauce (see 29th of May).
Virgin cream.
Take a little sugar, some lemon peel, and two or three
laurel-leaves, boil, and pass through a tammy. (Cut out the
skins from the centre of four or five chicken gizzards, dry,
pound them, and soak in lukewarm water until dissolved ; add
to the sugar, pass through a tammy, flavour with orange-flower
water, and pour into small china cups ; warm in a bain-marie,
and serve very hot,
Lobster butter,
Pound the shell and spawn of a lobster, stir well into some
butter, and pass through a sieve,
1440 THE 366 BILLS OF FARE.
ET Re PONT AS
MAY 23.
Potage printanier. Spring soup.
Bar sauce aux câpres. Bass, caper sauce.
Filet de mouton aux petits pois. Fillet of mutton and green peas.
Dindonneau rôti. Roast turkey poult.
Asperges à la Pompadou Asparagus à la Pompadour,
Tartelettes aux ceri Cherry tartlets.
Breast of veal with green peas.
Cut a breast of veal into pieces, blanch, and warm them in
butter, add a little flour, a bouquet of mixed herbs, salt, pepper,
and stock, stew over a slow fire; add the peas in time to be
done when the veal is cooked, and thicken'the sauce with
yolks of egg. j
Asparagus à la Pompadour.
Boil your asparagus in boiling salt and water ; when done
cut it up into pieces about the length of your little finger, and
place in a hot cloth near the fire. Take a little fresh butter,
some yolks of egg, salt, pepper, and a tablespoonful of vinegar✪ Asparagus à la Pompadour ;
cook in a bain-marie until thick ; dish up the asparagus, and
pour the sauce over it.
Marrow quenelles.
Take eight ounces of beef marrow, the same quantity of
bread-crumbs, a dessert-spoonful of flour, five yolks of egg, a
whole egg, salt, and pepper✪ Marrow Quenelles, mix until a smooth paste ; take a
spoonful at a time and poach in boiling salt and water; drain,
trim and serve,
\
TIZE 366 BILLS OF FARE. 145
PR SE Ne NE MU DD
MAY 24.
Potage au tapioca. Tapioca soup.
Culotte de bœuf garnie à la fla- Brisket of beef à la flamande.
mande.
Œufs pochés à la sauce tomate. Poached eggs with tomato sauce.
Goujons frits Fried gudgeon.
Pâté de canards. Duck pie.
Gelée de fraises à la vanille. Strawberry and vanilla jelly.
Brisket of beef à la Flamande.
✪ Brisket of Beef à la Flamande
Page 60 · 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
MAY 22, Potage au pain. Bread soup.
Pièce de bœuf à la sauce Robert, Boiled beef, Robert sauce. Casserole de laitances. Stewed roe. Quartier de veau rôti. Roast chump of veal. Asperges en branches, Asparagus.
Crème vierge, Virgin cream.
Stewed roe.
Blanch your roe in boiling vinegar and water, drain, and stew for a quarter of an hour in equal quantities of stock and white wine, seasoned with a bouquet of herbs, a pinch of grated nutmeg, salt and pepper; when cooked place the roe on a dish, reduce the sauce, thicken it with a little flour and butter, flavour with lemon-juice, and pour over the roe,
Roast chump of veal.
Soak a chump of veal for two days in white wine, seasoned with salt, pepper, and mixed herbs. Lard and roastit. Serve covered with ravigote sauce (see 29th of May).
Virgin cream.
Take a little sugar, some lemon peel, and two or three laurel-leaves, boil, and pass through a tammy. (Cut out the skins from the centre of four or five chicken gizzards, dry, pound them, and soak in lukewarm water until dissolved ; add to the sugar, pass through a tammy, flavour with orange-flower water, and pour into small china cups; warm in a bain-marie, and serve very hot.
Lobster butter,
Pound the shell and spawn of a lobster, stir well into some butter, and pass through a sieve,
ET Re PONT AS
MAY 23. Potage printanier. Spring soup. Bar sauce aux câpres. Bass, caper sauce.
Filet de mouton aux petits pois. Fillet of mutton and green peas. Dindonneau rôti. Roast turkey poult. Asperges à la Pompadour. Asparagus à la Pompadour.
Tartelettes aux ceri Cherry tartlets.
Breast of veal with green peas.
Cut a breast of veal into pieces, blanch, and warm them in butter, add a little flour, a bouquet of mixed herbs, salt, pepper, and stock, stew over a slow fire; add the peas in time to be done when the veal is cooked, and thicken the sauce with yolks of egg.
Asparagus à la Pompadour.
Boil your asparagus in boiling salt and water ; when done cut it up into pieces about the length of your little finger, and place in a hot cloth near the fire. Take a little fresh butter, some yolks of egg, salt, pepper, and a tablespoonful of vinegar ; cook in a bain-marie until thick ; dish up the asparagus, and pour the sauce over it.
Marrow quenelles.
Take eight ounces of beef marrow, the same quantity of bread-crumbs, a dessert-spoonful of flour, five yolks of egg, a whole egg, salt, and pepper, mix until a smooth paste ; take a spoonful at a time and poach in boiling salt and water; drain, trim and serve,
\
PR SE Ne NE MU DD
MAY 24. Potage au tapioca. Tapioca soup. Culotte de bœuf garnie à la fla- Brisket of beef à la flamande. mande. Œufs pochés à la sauce tomate. Poached eggs with tomato sauce. Goujons frits Fried gudgeon. Pâté de canards. Duck pie. Gelée de fraises à la vanille. Strawberry and vanilla jelly.
Brisket of beef à la Flamande.
Records on this page
Asparagus à la PompadourMarrow QuenellesBrisket of Beef à la Flamande