Take à little fine white flour, stir for a few minutes into
cream, flavour with grated lemon peel, sugar, and pounded
pistachio nuts; add six fresh eggs, stir over the fire for five
minutes, pour into a plated dish, and bake in a slow oven ; con-
tinue stirring until the eggs are cooked, sprinkle with powdered
sugar✪ Potato Fritters, and brown with the salamander.
À Roast lapwing.
Truss and clean your birds, cover with slices of bacon and
roast, when cooked, cut them in half, dish up in a pyramid,
pour some strong meat glaze over them, and serve with strong
clear gravy.
184 THE 366 BILLS OF FARE.
TUE
Potage à la purée de haricots. Purée of haricot beans.
Surmulet au beurre fondu. Red mullet with melted butter.
Côtelettes de veau à la Gingarat. Veal cutlets à la Gingarat.
Lapereaux rôtis. Roast young rabbits.
Purée de fèves aux croûtons, Purée of broad beans with sippets.
Œufs aux pistaches. Eggs with pistachio nuts.
Purée of haricot beans.
Allow four ounces of butter to each quart of haricot beans ;
boil in water, and flavour with an onion stuck with cloves, a head
of celery, a carrot, salt and pepper ; when thoroughly cooked
remove the onion, celery, and carrot, pass the beans through a
tammy—if the haricots are very hard it is better to pound
them first. Stir in sufficient stock to make the purée a proper
substance, stir over the fire until it boils, and pour over a
quarter of a pound of rice, which has been cooked in butter,
salt, and water; add a quarter of a pound of butter, and con-
tinue stirring until quite melted. Hand fried dice of bread
separately. Green pea and pea-soup are made in the same
manner.
Braised pig’s ears.
Clean, singe, and scrape the ears; line a braising-pan with
bacon, add the ears, cover them with slices of bacon, and season
with onions, carrots, and a bouquet of mixed herbs ; moisten
with stock, and when done remove the ears, pass the sauce
through a tammy, skim off all grease, and pour over the pig’s
ears ; dish up on a purée of spinach.
Purée of green peas.
Prepare the same as purée of haricot beans (see above).
THE 366 BILIS OF FARE. 185
TUNER:
Potage crème d’orge garnie de petits Purée of barley with green peas.
pois. ;
Carpe grillée. Broiled carp.
Côtes de bœuf aux racines. Stewed ribs of beef.
Pigeons rôtis, cresson. Roast pigeons and watercress.
Concombres à la béchamel. Cucumber with béchamel sauce.
Beïgnets de patates. Sweet potato fritters.
Broiled carp.
Clean out and scale a fine carp, rub it over with oil, and
broil; dish up on a purée cf sorrel, and cover with either
white caper sauce, maître d'hôtel sauce, or with oïl and
vinegar.
Stewed ribs of beef.
Lard some rolled ribs of beef, sprinkle with salt and pepper,
and braise them (see 28th of May) ; blanch some carrots, and
simmer in stock until reduced to a glaze ; make a little brown
thickening with butter and flour, moisten it with some of the
liquor from the beef ; warm this sauce, skim off all grease, and
pass through à fine sieve on to the carrots ; when quite hot
place round the beef and serve,
Sweet potato fritters.
Wash and peel the sweet potatoes, cut them up to about the
length and thickness of salsifis, soak for half an hour in brandy
and a little lemon peel; drain, dip into batter, fry, and when
a good colour, dish up, sprinkled with powdered sugar✪ Sweet Potato Fritters.
Iced bomb.
Fill two halves of a round mould the shape of a bomb with
the same cream as for iced soufflés (see 31st of August), fit the
two halves firmly together, and freeze ; dip into cold water
before turning the ice out of the mould.
186 THE 366 BILIS OF FARE.
DER aies
TU Y
Potage à la julienne. Julienne soup.
Turbot sauce au raifort. Turbot with horseradish sauce.
Poulets sautés. Brown fricassée of fowl.
Rognon de veau rôti. Roast calfs kidney.
Marinade de choux-fleurs. Cauliflower fritters.
Mousse aux fraises. Whipped strawberries and cream.
Page 75 · 2 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
Take à little fine white flour, stir for a few minutes into cream, flavour with grated lemon peel, sugar, and pounded pistachio nuts; add six fresh eggs, stir over the fire for five minutes, pour into a plated dish, and bake in a slow oven ; continue stirring until the eggs are cooked, sprinkle with powdered sugar, and brown with the salamander.
À Roast lapwing.
Truss and clean your birds, cover with slices of bacon and roast, when cooked, cut them in half, dish up in a pyramid, pour some strong meat glaze over them, and serve with strong clear gravy.
TUE Potage à la purée de haricots. Purée of haricot beans. Surmulet au beurre fondu. Red mullet with melted butter. Côtelettes de veau à la Gingarat. Veal cutlets à la Gingarat. Lapereaux rôtis. Roast young rabbits. Purée de fèves aux croûtons, Purée of broad beans with sippets. Œufs aux pistaches. Eggs with pistachio nuts.
Purée of haricot beans.
Allow four ounces of butter to each quart of haricot beans ; boil in water, and flavour with an onion stuck with cloves, a head of celery, a carrot, salt and pepper ; when thoroughly cooked remove the onion, celery, and carrot, pass the beans through a tammy—if the haricots are very hard it is better to pound them first. Stir in sufficient stock to make the purée a proper substance, stir over the fire until it boils, and pour over a quarter of a pound of rice, which has been cooked in butter, salt, and water; add a quarter of a pound of butter, and continue stirring until quite melted. Hand fried diced bread separately. Green pea and pea-soup are made in the same manner.
Braised pig’s ears.
Clean, singe, and scrape the ears; line a braising-pan with bacon, add the ears, cover them with slices of bacon, and season with onions, carrots, and a bouquet of mixed herbs ; moisten with stock, and when done remove the ears, pass the sauce through a tammy, skim off all grease, and pour over the pig’s ears ; dish up on a purée of spinach.
Purée of green peas.
Prepare the same as purée of haricot beans (see above).
TUNER: Potage crème d’orge garnie de petits Purée of barley with green peas. pois. ; Carpe grillée. Broiled carp. Côtes de bœuf aux racines. Stewed ribs of beef. Pigeons rôtis, cresson. Roast pigeons and watercress. Concombres à la béchamel. Cucumber with béchamel sauce. Beïgnets de patates. Sweet potato fritters.
Broiled carp.
Clean out and scale a fine carp, rub it over with oil, and broil; dish up on a purée cf sorrel, and cover with either white caper sauce, maître d'hôtel sauce, or with oïl and vinegar.
Stewed ribs of beef.
Lard some rolled ribs of beef, sprinkle with salt and pepper, and braise them (see 28th of May) ; blanch some carrots, and simmer in stock until reduced to a glaze ; make a little brown thickening with butter and flour, moisten it with some of the liquor from the beef ; warm this sauce, skim off all grease, and pass through à fine sieve on to the carrots ; when quite hot place round the beef and serve,
Sweet potato fritters.
Wash and peel the sweet potatoes, cut them up to about the length and thickness of salsifis, soak for half an hour in brandy and a little lemon peel; drain, dip into batter, fry, and when a good colour, dish up, sprinkled with powdered sugar.
Iced bomb.
Fill two halves of a round mould the shape of a bomb with the same cream as for iced soufflés (see 31st of August), fit the two halves firmly together, and freeze ; dip into cold water before turning the ice out of the mould.
DER aies
TU Y Potage à la julienne. Julienne soup. Turbot sauce au raifort. Turbot with horseradish sauce. Poulets sautés. Brown fricassée of fowl. Rognon de veau rôti. Roast calfs kidney. Marinade de choux-fleurs. Cauliflower fritters. Mousse aux fraises. Whipped strawberries and cream.
Records on this page
Potato FrittersSweet Potato Fritters