Turbot with horseradish sauce.
Clean out your turbot, wash it thoroughly inside and out,
split it half-way down the back-bone from the middle of the
body to the head, raise the sides with a knife, cut: out the
bones at the opening, tie or sew up the head, rub over, with
lemon-juice, and boil in salt and water with a little lemon peel
over a quick fire; as soon as the water boils over, make a
smaller fire, cover the turbot with a buttered sheet of paper,
and leave to simmer ; a quarter of an hour before serving, drain
the fish, and dish up on a napkin with a large bunch of parsley
in the centre, so as to raise the fish, and surround with parsley.
Hand both horseradish sauce and lobster butter with the turbot.
Baba, or rum cake.
Take a quarter of a pound of flour, make a well in the
centre, stir half an ounce of German yeast, dissolved in hot
water, into it, roll into a ball, and keep in a warm place,
wrapped in a cloth until risen to twice its original size. Take
three quarters of a pound of flour, half a pound of butter,
three eggs, half an ounce of powdered sugar, and a pinch of
salt, stir well together, add five eggs, one after another, then
the ball of yeast, an ounce of chopped citron, an ounce of
currants, and two ounces of stoned raisins ; knead the paste
thoroughly, and put it in a large mould, capable of holding
twice the quantity, leave until it has risen to nearly the top of
the mould, bake, and when done, turn out of the mould, and
cover with the following sauce. Dissolve some apricot jam in
two tumblersful of clarified sugar and two wine-glassesful of
rum✪ Baba, or rum cake, and boil until a thick sauce. ;
THE 366 BILLS OF FARE. 187
JULY:
Potage consommé au riz. Clear soup with rice.
Canard aux navets. Braised duck and turnips.
Quenelles frites. Fried quenelles.
Gigot d'agneau rôti, Roast leg of lamb.
Haricots panachés, French beans and haricots à la
maître d’hôtel.
Omelette aux cerises. Cherry omelet.
Braised duck and turnips.
Pluck, singe, and draw your duck ; line a braising-pan with
slices of bacon, add the duck, cover it with bacon, and season
with a bouquet of parsley, carrots, slices of parsnip, thyme,
laurel leaves, and a pinch of grated nutmeg ; moisten with either
stock or water, and the same quantity of white wine, fix the lid
very tight on to the pan, and simmer over a slow fire, with hot
coals on the lid; cut up some turnips✪ Braised duck and turnips into balls, cook them in
butter until brown, drain, and simmer in brown thickening,
moistened with a little stock ; when the duck is cooked, dish
up, and garnish with the turnips.
Veal cutlets à la Gingarat or Saint-Garat.
Trim the cutlets, lard with lean bacon, and warm them in
butter; line a stew-pan with slices of ham and bacon, add the
cutlets, and cover them with bacon; season with carrots,
onions, and a bouquet of mixed herbs; moisten with stock, and
simmer, with hot coals on the lid of the stew-pan. When the
cutlets are done, remove them; pass the sauce through a
tammy, add a little stock to it, reduce, and pour over the cut-
lets, which can be served on a purée of mushrooms or toma-
toes.
188 THE 366 BILIS: OF FARE.
JULY 6.
Potage Crécy. Crécy soup.
Chapon au gros sel. Boïled capon.
Queues de mouton frites au Par- Fried sheep’s tails.
mesan.
Jambon à la broche. Roast ham.
Chicorée à la crème. Purée of chicory with cream,
Bombe panachée. Iced bomb.
Boïiled capon.
Pluck and singe a capon, draw it, and remove the gall from
the liver ; truss it for boiling, rub over with lemon-juice, cover
with slices of bacon, and place in a stew-pan; surround it with
onions, carrots, the neck and gizzard of the capon, and some
trimmings of veal; moisten with stock, and simmer for two
hours ; serve, sprinkled with coarse salt. Pass the sauce
through a tammy, and hand in a sauceboat.
Fried sheep’s tails.
Page 76 · 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
Turbot with horseradish sauce.
Clean out your turbot, wash it thoroughly inside and out, split it half-way down the back-bone from the middle of the body to the head, raise the sides with a knife, cut: out the bones at the opening, tie or sew up the head, rub over, with lemon-juice, and boil in salt and water with a little lemon peel over a quick fire; as soon as the water boils over, make a smaller fire, cover the turbot with a buttered sheet of paper, and leave to simmer ; a quarter of an hour before serving, drain the fish, and dish up on a napkin with a large bunch of parsley in the centre, so as to raise the fish, and surround with parsley. Hand both horseradish sauce and lobster butter with the turbot.
Baba, or rum cake.
Take a quarter of a pound of flour, make a well in the centre, stir half an ounce of German yeast, dissolved in hot water, into it, roll into a ball, and keep in a warm place, wrapped in a cloth until risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar, and a pinch of salt, stir well together, add five eggs, one after another, then the ball of yeast, an ounce of chopped citron, an ounce of currants, and two ounces of stoned raisins ; knead the paste thoroughly, and put it in a large mould, capable of holding twice the quantity, leave until it has risen to nearly the top of the mould, bake, and when done, turn out of the mould, and cover with the following sauce. Dissolve some apricot jam in two tumblersful of clarified sugar and two wine-glassesful of rum, and boil until a thick sauce. ;
Potage consommé au riz. Clear soup with rice. Canard aux navets. Braised duck and turnips. Quenelles frites. Fried quenelles. Gigot d'agneau rôti, Roast leg of lamb. Haricots panachés, French beans and haricots à la maître d’hôtel. Omelette aux cerises. Cherry omelet.
Braised duck and turnips.
Pluck, singe, and draw your duck ; line a braising-pan with slices of bacon, add the duck, cover it with bacon, and season with a bouquet of parsley, carrots, slices of parsnip, thyme, laurel leaves, and a pinch of grated nutmeg ; moisten with either stock or water, and the same quantity of white wine, fix the lid very tight on to the pan, and simmer over a slow fire, with hot coals on the lid; cut up some turnips into balls, cook them in butter until brown, drain, and simmer in brown thickening, moistened with a little stock ; when the duck is cooked, dish up, and garnish with the turnips.
Veal cutlets à la Gingarat.
Trim the cutlets, lard with lean bacon, and warm them in butter; line a stew-pan with slices of ham and bacon, add the cutlets, and cover them with bacon; season with carrots, onions, and a bouquet of mixed herbs; moisten with stock, and simmer, with hot coals on the lid of the stew-pan. When the cutlets are done, remove them; pass the sauce through a tammy, add a little stock to it, reduce, and pour over the cutlets, which can be served on a purée of mushrooms or tomatoes.
Potage Crécy. Crécy soup. Chapon au gros sel. Boïled capon. Queues de mouton frites au Par- Fried sheep’s tails. mesan.
Jambon à la broche. Roast ham. Chicorée à la crème. Purée of chicory with cream, Bombe panachée. Iced bomb.
Boïiled capon.
Pluck and singe a capon, draw it, and remove the gall from the liver ; truss it for boiling, rub over with lemon-juice, cover with slices of bacon, and place in a stew-pan; surround it with onions, carrots, the neck and gizzard of the capon, and some trimmings of veal; moisten with stock, and simmer for two hours ; serve, sprinkled with coarse salt. Pass the sauce through a tammy, and hand in a sauceboat.
Fried sheep’s tails.
Records on this page
Baba, or rum cakeBraised duck and turnips