Scald, scrape and drain the ears, place them in a saucepan
lined with bacon, cover with slices of bacon, moisten with
equal quantities of stock and white wine, add some peeled
slices of lemon—be careful there are no pips—a bouquet of
mixed herbs, carrots, turnips, onions, salt and pepper ; cook
Over a slow fire. Make a Stufñing with bread-crumbs, milk,
and either grated Parmesan or Gruyère cheese; warm until
sufficiently thick, stir in four yolks of egg and a lump of
butter, fill the calfs ears with this, dip into melted butter,
sprinkle with bread-crumbs and grated Parmesan cheese, brown
in the oven, and serve.
Compote of red or white gooseberries.
Boïl half a pound of Sugar to the snap, add a pound of
picked gooseberries, let them boil over two or three times,
skim, and pour into a glass dish. Serve when cold.
168 THE 366 BILLS OF FARE.
JUNE 16.
Julienne de legumes nouveaux. Julienne soup with fresh vegetables,
Aigle de mer à la hollandaise, Hornfish, Hollandaise sauce.
, Canard aux navets. Stewed duck and turnips.
Carré de veau rôti aux fines herbes. Roast fillet of veal with fine herbs.
Aubergines à la lyonnaise. Egg plant à la lyonnaise.
Tartlettes de fraises à la crème. Strawberry tartlets and cream.
Hornfish, Hollandaïise sauce.
This is a species of blue sword-fish, even the bones being
blue. Boil in salt and water, and serve with Hollandaise sauce
in a sauceboat.
Caulifiower with cheese.
Prepare the same as baked cauliflower (see 28th of January).
Roast fillet of veal with fine herbs.
Lard the fillet, and soak for three hours in olive ail, season
with finely-chopped parsley, chives, fennel, mushrooms, laurel
leaves, thyme, eschalots, salt, pepper, and a pinch of grated
nutmeg. Before roasting, cover the fillet with the seasoning,
wrap it up in thickly buttered sheets of paper, tie or skewer
the paper on very firm, so that the herbs may not fall off, and
roast ; when done, remove the paper, scrape off the herbs, and
warm them in a saucepan with some gravy, à teaspoonful of
vinegar, a little butter, salt and pepper. Stir the yolk of an
egg into some melted butter, rub the fillet with this, bread-
crumb, and brown in the oven. Hand the sauce separately.
THE 366 BILLS OF FARE. 169
JUNE 17.
Potage À l'oseille, chiffonnade de Sorrel soup with chopped chervil.
cerfeuil.
Petits pâtés aux écrevisses. Crayfish patties.
Chou farci. Stuffed cabbage.
Poularde rôtie, Roast fowl.
Épinards au jus. Stewed spinach.
Meringues à la crême. Meringues with cream,
Crayfish patties,
Make two pints of brioche paste (see 24th of December), but
use only a quarter of a pound of butter, equal quantities of
egg and water, and some German yeast; when the paste has
risen to double its original size, put it in a cool place or on
ice until quite firm. Roll it out very thin, and cut it into
twenty-four small rounds about three inches in diameter,
sprinkle a board with water, and lay the paste on it, place a
small quenelle of fish on twelve of the rounds and two shelled
crayfish ; cover with the remaining twelve pieces of paste, press
together with a small round tin cutter, egg over, and bake.
Serve very hot. These can be fried in boiïling lard or butter,
if there is no oven. ;
Stewed spinach.
Warm the spinach in fresh butter, season with salt, black
pepper, and a pinch of grated nutmeg, moisten with either veal
stock or the dripping from a fricandeau of veal which has
been reduced ; when done, stir in a little butter, and serve,
garnished with fried sippets of bread.
170 THE 366 BILLS OF FARE.
Page 69
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
Scald, scrape and drain the ears, place them in a saucepan lined with bacon, cover with slices of bacon, moisten with equal quantities of stock and white wine, add some peeled slices of lemon—be careful there are no pips—a bouquet of mixed herbs, carrots, turnips, onions, salt and pepper ; cook over a slow fire. Make a stuffing with bread-crumbs, milk, and either grated Parmesan or Gruyère cheese; warm until sufficiently thick, stir in four yolks of egg and a lump of butter, fill the calfs ears with this, dip into melted butter, sprinkle with bread-crumbs and grated Parmesan cheese, brown in the oven, and serve.
Compote of red or white gooseberries.
Boïl half a pound of Sugar to the snap, add a pound of picked gooseberries, let them boil over two or three times, skim, and pour into a glass dish. Serve when cold.
Julienne de legumes nouveaux. Julienne soup with fresh vegetables, Aigle de mer à la hollandaise, Hornfish, Hollandaise sauce.
, Canard aux navets. Stewed duck and turnips. Carré de veau rôti aux fines herbes. Roast fillet of veal with fine herbs. Aubergines à la lyonnaise. Egg plant à la lyonnaise. Tartlettes de fraises à la crème. Strawberry tartlets and cream.
Hornfish, Hollandaïise sauce.
This is a species of blue sword-fish, even the bones being blue. Boil in salt and water, and serve with Hollandaise sauce in a sauceboat.
Caulifiower with cheese.
Prepare the same as baked cauliflower (see 28th of January).
Roast fillet of veal with fine herbs.
Lard the fillet, and soak for three hours in olive ail, season with finely-chopped parsley, chives, fennel, mushrooms, laurel leaves, thyme, eschalots, salt, pepper, and a pinch of grated nutmeg. Before roasting, cover the fillet with the seasoning, wrap it up in thickly buttered sheets of paper, tie or skewer the paper on very firm, so that the herbs may not fall off, and roast ; when done, remove the paper, scrape off the herbs, and warm them in a saucepan with some gravy, à teaspoonful of vinegar, a little butter, salt and pepper. Stir the yolk of an egg into some melted butter, rub the fillet with this, breadcrumb, and brown in the oven. Hand the sauce separately.
Potage À l'oseille, chiffonnade de Sorrel soup with chopped chervil. cerfeuil. Petits pâtés aux écrevisses. Crayfish patties. Chou farci. Stuffed cabbage. Poularde rôtie, Roast fowl. Épinards au jus. Stewed spinach. Meringues à la crême. Meringues with cream,
Crayfish patties,
Make two pints of brioche paste (see 24th of December), but use only a quarter of a pound of butter, equal quantities of egg and water, and some German yeast; when the paste has risen to double its original size, put it in a cool place or on ice until quite firm. Roll it out very thin, and cut it into twenty-four small rounds about three inches in diameter, sprinkle a board with water, and lay the paste on it, place a small quenelle of fish on twelve of the rounds and two shelled crayfish ; cover with the remaining twelve pieces of paste, press together with a small round tin cutter, egg over, and bake. Serve very hot. These can be fried in boiïling lard or butter, if there is no oven. ;
Stewed spinach.
Warm the spinach in fresh butter, season with salt, black pepper, and a pinch of grated nutmeg, moisten with either veal stock or the dripping from a fricandeau of veal which has been reduced ; when done, stir in a little butter, and serve, garnished with fried sippets of bread.