MAY 27.
Potage brunoise aux pois, Brunoïse soup with green peas.
Soles au vin blanc. Soles with white wine sauce.
Tourne-dos aux olives. Fillets of beef and olives.
. Carré de porc frais rôti. Roast loin of pork.
Artichauts à l’essence de jambon. Stewed artichokes with essence of
; ham.
Flan meringué. Frangipane tart,
Roast loin of pork.
Bone your loin, and leave it for three hours in a pan covered
with coarse salt✪ Roast Loin of Pork; rub in the salt from time to time. Roast.
and serve with its own gravy in a sauceboat.
Stewed artichokes with essence of ham.
Trim the artichokes, cut out the chokes, and stuff with
chopped mushrooms, minced bacon, parsley, and eschalots,
which have been cooked in butter. Line a stew-pan with
slices of bacon, add the artichokes, season with salt, pepper,
and a bouquet of mixed herbs ; moisten with stock, and cook
over a slow fire, with hot coals on the lid ; when done, dish
up, covered with essence of ham.
Essence of ham.
Mince up some ham very fine, poundit, and warm in melted
lard ; stir in a little flour. When a good colour moisten with
either veal or common stock; season with a bouquet of herbs,
cloves, chopped mushrooms, and a teaspoonful of vinegar✪ Essence of Ham.
Pass through a tammy, and pour over the artichokes.
THE 266 BILLS OF FARE. 1e
MAY 28.
Potage à Ja julienne. Julienne soup.
Bœuf braisé aux carottes nouvelles. Braised beef and young carrots,
Poulets à l’estragon. Chicken with tarragon.
Lapereaux rôtis. Roast young rabbits.
Haricots verts à l’anglaise, French beans à l'anglaise.
Compote d’oranges. Compote of oranges.
Braise.
Braising is one of the most important parts of culinary art,
as meat when cooked without allowing any evaporation retains
all its sweetness and strength.
Line a braising-pan with slices of bacon and beef about half
an inch thick ; season with mixed herbs, onions, carrots, thyme,
laurel-leaves, pepper, salt, grated nutmeg, and mixed spice.
Place the piece of meat you are going to cook in the braising-
pan, and cover with the same seasoning until the pan is full,
fix on the lid as tight as possible, line the edges of the braising-
pan with hot-water paste so that no air may get in, cover the
lid with hot coals and simmer. When the meat is nearly
cooked diminish the fire. This recipe is excellent for large
joints of meat which require a good deal of flavouring.
Pig’s tail with a purée of peas.
Cook the same as calfs ears (see r4th of May), and dish up
on a purée of peas, lentils, or chestnuts.
150 THE 366 BILLS OF FARE
MAY 20.
Potage printanier. Spring soup.
Bar bouilli sauce crevettes. Boiïled bass, caper sauce.
Moëlle de bœuf à la Orly. Beef marrow à la Orly.
Gigot de pré-salé rôti. . Roast leg of southdown mutton.
Pommes sautées. Fried potatoes.
Gâteau d'amande massif, Almond cake.
Beef marrow à la Orly.
Cut your marrow into pieces about four inches long and two
inches thick, soak in cold water, drain, and leave for an hour.
Dip into hot meat glaze, place each piece separately on a board
and when cold smooth round the edges, and twenty minutes
before required dip them into batter and fry in boiling lard ;
when a good colour, dry them in a cloth, dish up in a pyramid,
sprinkle with salt, and garnish with fried parsley. Hand
tomato sauce separately✪ Beef Marrow à la Orly, and serve very hot.
Ravigote sauce.
Take equal quantities of white wine and stock, reduce to a
brown thickening; season with chopped and blanched pim-
pernel, tarragon, chervil and chive-leaves, lemon juice, salt
and pepper ; stir the sauce until quite thick over a quick fire,
but do not let it boil.
Potatoes boiled in their skins.
Boil or bake some fine old potatoes without peeling them.
Serve, wrapped up in a napkin Hand butter sauce in a
sauceboat,
THE 366 BILIS OF FARE. Je
A LE AP NE NME PI I RR 2ÿ
Page 62 · 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 27. Potage brunoise aux pois, Brunoïse soup with green peas. Soles au vin blanc. Soles with white wine sauce. Tourne-dos aux olives. Fillets of beef and olives. . Carré de porc frais rôti. Roast loin of pork. Artichauts à l’essence de jambon. Stewed artichokes with essence of ; ham. Flan meringué. Frangipane tart,
Roast loin of pork.
Bone your loin, and leave it for three hours in a pan covered with coarse salt; rub in the salt from time to time. Roast. and serve with its own gravy in a sauceboat.
Stewed artichokes with essence of ham.
Trim the artichokes, cut out the chokes, and stuff with chopped mushrooms, minced bacon, parsley, and eschalots, which have been cooked in butter. Line a stew-pan with slices of bacon, add the artichokes, season with salt, pepper, and a bouquet of mixed herbs ; moisten with stock, and cook over a slow fire, with hot coals on the lid ; when done, dish up, covered with essence of ham.
Essence of ham.
Mince up some ham very fine, poundit, and warm in melted lard ; stir in a little flour. When a good colour moisten with either veal or common stock; season with a bouquet of herbs, cloves, chopped mushrooms, and a teaspoonful of vinegar. Pass through a tammy, and pour over the artichokes.
MAY 28. Potage à Ja julienne. Julienne soup. Bœuf braisé aux carottes nouvelles. Braised beef and young carrots,
Poulets à l’estragon. Chicken with tarragon.
Lapereaux rôtis. Roast young rabbits.
Haricots verts à l’anglaise, French beans à l'anglaise. Compote d’oranges. Compote of oranges. Braise.
Braising is one of the most important parts of culinary art, as meat when cooked without allowing any evaporation retains all its sweetness and strength.
Line a braising-pan with slices of bacon and beef about half an inch thick ; season with mixed herbs, onions, carrots, thyme, laurel-leaves, pepper, salt, grated nutmeg, and mixed spice. Place the piece of meat you are going to cook in the braisingpan, and cover with the same seasoning until the pan is full, fix on the lid as tight as possible, line the edges of the braisingpan with hot-water paste so that no air may get in, cover the lid with hot coals and simmer. When the meat is nearly cooked diminish the fire. This recipe is excellent for large joints of meat which require a good deal of flavouring.
Pig’s tail with a purée of peas.
Cook the same as calfs ears (see r4th of May), and dish up on a purée of peas, lentils, or chestnuts.
MAY 20. Potage printanier. Spring soup. Bar bouilli sauce crevettes. Boiled bass, caper sauce. Moelle de boeuf à la Orly. Beef marrow à la Orly. Gigot de pré-salé rôti. . Roast leg of southdown mutton. Pommes sautées. Fried potatoes. Gâteau d'amande massif, Almond cake.
Beef marrow à la Orly.
Cut your marrow into pieces about four inches long and two inches thick, soak in cold water, drain, and leave for an hour. Dip into hot meat glaze, place each piece separately on a board and when cold smooth round the edges, and twenty minutes before required dip them into batter and fry in boiling lard ; when a good colour, dry them in a cloth, dish up in a pyramid, sprinkle with salt, and garnish with fried parsley. Hand tomato sauce separately, and serve very hot.
Ravigote sauce.
Take equal quantities of white wine and stock, reduce to a brown thickening; season with chopped and blanched pimpernel, tarragon, chervil and chive-leaves, lemon juice, salt and pepper ; stir the sauce until quite thick over a quick fire, but do not let it boil.
Potatoes boiled in their skins.
Boil or bake some fine old potatoes without peeling them. Serve, wrapped up in a napkin Hand butter sauce in a
sauceboat,
Records on this page
Roast Loin of PorkEssence of HamBeef Marrow à la Orly