The following amusing anecdote will explain the origin of
this dish. Louis Philippe and his family were breakfasting at
the Tuileries one morning, and the Prince de Joinville was so
absorbed giving an account of one of his voyages, that he
refused a splendid dish of fried potatoes which was handed
to him; but his narrative finished, he turned round and asked
for potatoes, but such justice had been done to the dish that
not a crumb was left; a footman ran to the kitchen for more,
but there were none ready; there was no time for hesitation ;
the audacious chef threw the trimmings of the potatoes served
at the royal table into a frying-pan with a large lump of butter,
tossed the misshapen pieces until a golden colour, pleasing to
the eye, and further adorned by a dash of finely-chopped
parsley; the prince found the potatoes so good that he in-
quired the name of the dish; no one knows what answer he
received, as being very deaf he repeated, ‘ Ah, fried potatoes
à la Macaire; I find them excellent and hope they will often
be served.” The king and princes laughed so heartily that
the tears rolled down their cheeks ; but the deed had been
done, and potato trimmings cooked in a frying-pan had received
their baptism.
200 THE 366 BILLS OF FARE,
ES —————…——— ———.—— —.——— _Ï ——" —" ——" " "-"Ï-"- — — — —
JULMMNre,
Potage julienne. Julienne soup.
Barbeau à l’étuvée, Stewed barbel.
Boudin de lapin à la Richelieu, Boudin of rabbit à la Richelieu,
Quartier d'agneau rôti. KRoast forequarter of lamb.
Navets à la demi-glace. Glazed turnips.
Compote d’abricots verts. Compote of green apricots.
Stewed barbel.
Scale, clean out a barbel, boil in red wine,-and season with
salt, black pepper, a large lump of butter, a bouquet of mixed
herbs, and two heads of cloves ; when done, dish up! the
barbel, thicken the sauce with a little flour and butter, pass
through a tammy, and pour over the fish.
Boudin of rabbit à la Richelieu.
Cut all the meat off a rabbit, pound, pass through a
tammy, and stir into some baked potatoes, which have been
mashed ; season with salt, pepper, and a little chopped fried
onion, and pound well together. Make some forcemeat with
breasts of chicken, pickled tongue, truffles, and thin German
sauce✪ Boudin of Rabbit à la Richelieu ; roll into the shape of a pudding, cover with a thick
layer of the pounded rabbit, and lay in a stew-pan on a buttered
drainer, poach it in hot stock, be careful not to let it boil;
when done, drain and leave until cold; egg and bread-crumb,
broil over hot cinders ; when a good colour, dish up, and cover
with either brown or white Italian sauce, or better still with
perigueux sauce.
MENPE CO PIPISNOFERARE, 201
JULY 10.
Pot-au-feu,. Pot-au-feu, or uncleared stock.
Pièce de bœuf bouilli, garnie à la Boïled beef à la flamande.
flamande.
Raïe à la sauce blanche. Skate with white sauce.
Galantine de lapereaux. Galantine of young rabbits.
Macaroni au gratin. Maccaroni with bread-crumbs.
Mousse aux fraises. Whipped strawberries'and cream.
Galantine of young rabbits.
Page 81 · 1 recipe record 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
The following amusing anecdote will explain the origin of this dish. Louis Philippe and his family were breakfasting at the Tuileries one morning, and the Prince de Joinville was so absorbed giving an account of one of his voyages, that he refused a splendid dish of fried potatoes which was handed to him; but his narrative finished, he turned round and asked for potatoes, but such justice had been done to the dish that not a crumb was left; a footman ran to the kitchen for more, but there were none ready; there was no time for hesitation ; the audacious chef threw the trimmings of the potatoes served at the royal table into a frying-pan with a large lump of butter, tossed the misshapen pieces until a golden colour, pleasing to the eye, and further adorned by a dash of finely-chopped parsley; the prince found the potatoes so good that he inquired the name of the dish; no one knows what answer he received, as being very deaf he repeated, ‘ Ah, fried potatoes à la Macaire; I find them excellent and hope they will often be served.” The king and princes laughed so heartily that the tears rolled down their cheeks ; but the deed had been done, and potato trimmings cooked in a frying-pan had received their baptism.
JULMMNre, Potage julienne. Julienne soup. Barbeau à l’étuvée, Stewed barbel.
Boudin de lapin à la Richelieu, Boudin of rabbit à la Richelieu, Quartier d'agneau rôti. KRoast forequarter of lamb. Navets à la demi-glace. Glazed turnips.
Compote d’abricots verts. Compote of green apricots.
Stewed barbel.
Scale, clean out a barbel, boil in red wine,-and season with salt, black pepper, a large lump of butter, a bouquet of mixed herbs, and two heads of cloves ; when done, dish up! the barbel, thicken the sauce with a little flour and butter, pass through a tammy, and pour over the fish.
Boudin of rabbit à la Richelieu.
Cut all the meat off a rabbit, pound, pass through a tammy, and stir into some baked potatoes, which have been mashed ; season with salt, pepper, and a little chopped fried onion, and pound well together. Make some forcemeat with breasts of chicken, pickled tongue, truffles, and thin German sauce ; roll into the shape of a pudding, cover with a thick layer of the pounded rabbit, and lay in a stew-pan on a buttered drainer, poach it in hot stock, be careful not to let it boil; when done, drain and leave until cold; egg and bread-crumb, broil over hot cinders ; when a good colour, dish up, and cover with either brown or white Italian sauce, or better still with perigueux sauce.
MENPE CO PIPISNOFERARE, 201
Pot-au-feu,. Pot-au-feu, or uncleared stock. Pièce de bœuf bouilli, garnie à la Boïled beef à la flamande. flamande. Raïe à la sauce blanche. Skate with white sauce. Galantine de lapereaux. Galantine of young rabbits. Macaroni au gratin. Maccaroni with bread-crumbs. Mousse aux fraises. Whipped strawberries'and cream.
Galantine of young rabbits.
Records on this page
Boudin of Rabbit à la Richelieu