Bone, roll, and skewer your brisket, and simmer in stock
for three hours, Place it in a stew-pan with a bottle of sherry
or any dry white wine, and two tumblersful of stock, simmer
until cooked. Blanch some cabbages, drain, and leave until
cold ; press them well between two plates, so as to squeeze
out all water, sprinkle with salt and pepper, tie round with a
string, and boil in a large stew-pan, with uncleared stock, a
piece of bacon, some sausages, German sausages, a bouquet of
mixed herbs, salt and Pepper ; cover with a buttered sheet of
Paper, and take out the bacon and sausages as soon as they
are cooked ; when cold skin the sausages, and cut into slices,
chop the bacon into dice, and warm in butter. Place the
beef in the centre of a large dish, surround it with the cabbages,
and garnish with the bacon, sausages, and some glazed turnips
and carrots cut into balls✪ Brisket of Beef à la Flamande. Strain a little of the gravy from
the beef, stir it into Madeira sauce, and hand in a sauceboat.
146 THE 366 BILLS OF FARE.
MAY 28.
Potage purée de pommes de terre. Purée of potatoes.
Tanches frites Fried tench.
Poitrine de veau farcie, Stuffed breast of veal.
Cochon de lait au Père Douillet. Sucking-pig au Père Douillet,
Haricots verts à la maître d'hôtel, French beans à la maître d'hôtel,
Bavarois vanillé. Bavarian vanilla cream,
Fried tench.
Clean and scrape your tench very carefully, and soak for two
hours in melted butter seasoned with chives, chopped parsley,
salt, pepper, and vinegar. Flour✪ Fried Tench, and fry them. Serve gar-
nished with fried parsley.
Sucking-pig au Père Douillet.
Cut off the pig’s head, divide the body into four pieces, and
lay in a stew-pan lined with slices of bacon, season with cloves,
a pinch of grated nutmeg, powdered ginger, cinnamon, laurel-
leaves, salt, pepper, slices of lemon, onions, carrots, and pars-
nips ; cover with slices of bacon and veal, moisten with white
wine, and simmer over a slow fire until thoroughly cooked.
Drain the pork, pass the sauce through a tammy, pour it over
the meat, and serve when cold.
Sauce à la Duxelle.
Take two tablespoonsful of chopped mushrooms, one table-
spoonful of chopped parsley, the same quantity of chopped
eschalots, a head of garlic, a little seraped bacon, laurel-leaves,
thyme, a pinch of mixed spice, salt and pepper ; warm in fresh
butter, moisten with white wine, reduce, pass through a tammy,
stir into a little white thickening, and use for either chicken or
game entrées.
\
THE 366 BILLS OF FARE. 147
MAY 26.
Potage aux pâtes d'Italie, Italian paste soup.
Vol-au-vent d’amourettes à la Vol-au-vent of beef tendons.
crème. :
Selle de mouton garnie de rissoles, Saddle of mutton with rissoles.
Pigeons rôtis au cresson. Roast pigeons and watercress.
Asperges en branches. Asparagus.
Meringues à la Chantilly. Meringues à la Chantilly.
Vol-au-vent of beef tendons.
Make a vol au-vent case of puff paste, and bake. Remove
the nerves and skins from two pounds of-beef tendons, soak in
warm water until perfectly white, and boil for ten minutes in
water, vinegar, and salt ; when firm, drain them and cut into
pieces about two inches long ; pour some boiling water over
them, leave for ten minutes, drain, and warm in veal stock.
Warm the vol-au-vent case ; drain the tendons, pour some thick
béchamel sauce (see 16th of August) over them, add twenty
button mushrooms which have been boiled, fill the case with
this, and serve very hot. It is a thousand pities that this
delicious dish is not oftener given.
Roast pigeons.
Cover your pigeons with vine-leaves, wrap them upin bacon,
and roast for half an hour. Serve with their own gravy, and
garnish with watercresses.
Soles with white wine sauce,
Prepare the same as bream with white wine sauce (see
27th of November),
148 THE 366 BILLS OF FARE.
Page 61 · 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
Bone, roll, and skewer your brisket, and simmer in stock for three hours, Place it in a stew-pan with a bottle of sherry or any dry white wine, and two tumblersful of stock, simmer until cooked. Blanch some cabbages, drain, and leave until cold ; press them well between two plates, so as to squeeze out all water, sprinkle with salt and pepper, tie round with a string, and boil in a large stew-pan with unclarified stock, a piece of bacon, some sausages, German sausages, a bouquet of mixed herbs, salt and Pepper ; cover with a buttered sheet of Paper, and take out the bacon and sausages as soon as they are cooked ; when cold skin the sausages, and cut into slices, chop the bacon into dice, and warm in butter. Place the beef in the centre of a large dish, surround it with the cabbages, and garnish with the bacon, sausages, and some glazed turnips and carrots cut into balls. Strain a little of the gravy from the beef, stir it into Madeira sauce, and hand in a sauceboat.
MAY 28. Potage purée de pommes de terre. Purée of potatoes. Tanches frites Fried tench. Poitrine de veau farcie, Stuffed breast of veal. Cochon de lait au Père Douillet. Sucking-pig au Père Douillet, Haricots verts à la maître d'hôtel, French beans à la maître d'hôtel,
Bavarois vanillé. Bavarian vanilla cream,
Fried tench.
Clean and scrape your tench very carefully, and soak for two hours in melted butter seasoned with chives, chopped parsley, salt, pepper, and vinegar. Flour, and fry them. Serve garnished with fried parsley.
Sucking-pig au Père Douillet.
Cut off the pig’s head, divide the body into four pieces, and lay in a stew-pan lined with slices of bacon, season with cloves, a pinch of grated nutmeg, powdered ginger, cinnamon, laurelleaves, salt, pepper, slices of lemon, onions, carrots, and parsnips ; cover with slices of bacon and veal, moisten with white wine, and simmer over a slow fire until thoroughly cooked. Drain the pork, pass the sauce through a tammy, pour it over the meat, and serve when cold.
Sauce à la Duxelle.
Take two tablespoonsful of chopped mushrooms, one tablespoonful of chopped parsley, the same quantity of chopped eschalots, a head of garlic, a little seraped bacon, laurel-leaves, thyme, a pinch of mixed spice, salt and pepper ; warm in fresh butter, moisten with white wine, reduce, pass through a tammy, stir into a little white thickening, and use for either chicken or
game entrées.
\
MAY 26. Potage aux pâtes d'Italie, Italian paste soup. Vol-au-vent d’amourettes à la Vol-au-vent of beef tendons. crème. : Selle de mouton garnie de rissoles, Saddle of mutton with rissoles. Pigeons rôtis au cresson. Roast pigeons and watercress. Asperges en branches. Asparagus. Meringues à la Chantilly. Meringues à la Chantilly.
Vol-au-vent of beef tendons.
Make a vol au-vent case of puff paste, and bake. Remove the nerves and skins from two pounds of-beef tendons, soak in warm water until perfectly white, and boil for ten minutes in water, vinegar, and salt ; when firm, drain them and cut into pieces about two inches long ; pour some boiling water over them, leave for ten minutes, drain, and warm in veal stock. Warm the vol-au-vent case ; drain the tendons, pour some thick béchamel sauce (see 16th of August) over them, add twenty button mushrooms which have been boiled, fill the case with this, and serve very hot. It is a thousand pities that this delicious dish is not oftener given.
Roast pigeons.
Cover your pigeons with vine-leaves, wrap them upin bacon, and roast for half an hour. Serve with their own gravy, and garnish with watercresses.
Soles with white wine sauce,
Prepare the same as bream with white wine sauce (see 27th of November),
Records on this page
Brisket of Beef à la FlamandeFried TenchSucking-pig au Père Douillet