JULY 27.
Potage croûte au pot. Clear soup with gravy crusts.
Bœuf bouilli sauce à la bourgeoise. Boiled beef, sauce à la bourgeoise.
Lapins en gibelotte. Stewed rabbits and onions.
Poularde rôtie. Roast fowl.
. Friture de choux-fleurs. Cauliflower fritters.
Bavaroiïs aux framboises. Bavarian strawberry cream.
Sauce à la bourgeoise.
Take a large tablespoonful of chopped and blanched parsley,
chervil, and tarragon leaves, stirinto a teacupful of stock, add
a dessert-spoonful of meat glaze, two teaspoonsful of French
mustard, the same quantity of powdered sugar, and, just before
serving, flavour with lemon-juice✪ Soup à la Reine and a little white pepper,
This sauce is generally handed with boïled beef or boïled fowl.
Stewed rabbits and onions.
Soak half a pound of bacon in water for two hours; cut itup
into dice, and brown in butter ; add two rabbits cut into joints ; -
at the end of five minutes stir in two tablespoonsful of flour,
season with salt, pepper, grated nutmeg, a bouquet of mixed
herbs, and an onion stuck with two cloves ; moisten with a
bottle of white wine, and cook over a slow fire for three-
quarters of an hour ; whilst the rabbit is cooking, brown about
twenty small young onions, take a few spoonsful of the liquor
in which the rabbits are cooking, warm the onions in it, and
add a basket of button mushrooms, and a small lump of sugar.
When the rabbits are cooked, dish them up, pass the sauce
through a tammy, skim off all grease, reduce, and pour over
them. Place the onions añd mushrooms round the dish.
210 THE 366 BILLS OF FARE.
JULY 28.
Consommé aux pommes de terre. Clear soup with potatoes.
Saumon sauce crevettes. Salmon, shrimp sauce.
Poitrines d'agneau à la maréchale. Lambs’ breasts à la maréchale.
Pintades rôties. Roast guinea-fowl.
Haricots blancs à la maître d'hôtel. Haricot beans à la maître d’hôtel.
Œufs à la neige. Poached whites of eggs.
Lambs’ breasts à la Maréchale.
Braise two breasts of lamb (see 28th of May) ; when cooked,
drain, and press between two dishes until cold ; trim them
into the shape of a heart, leave one bone, so as to give the
appearance of a large cutlet, dip into German sauce, bread-
crumb, plunge into beaten yolks of egg mixed with melted
butter, bread-crumb a second time, broil for a minute, and
serve with clear gravy.
Tendons of veal with white sauce.
Line a stew-pan with slices of veal and bacon; add the
tendons, which have been blanched, drained, and trimmed ;
season with a bouquet of mixed herbs, carrots, onions, and
slices oflemon; moisten with either clear soup or stock, and cook
over a moderate fire; when done put the tendons in a clean
stew-pan, pass the sauce through a tammy, thicken it with
yolks of egg, pour over the tendons, and serve when hot.
x Fried dabs.
Scrape your fish, cut off the fins and backbones, split them
down the back, sprinkle with salt and pepper, squeeze some
lemon-juice over them, and fry in butter. Dish up on a napkin.
THE 366 BILLS OF FARE. 21I
RE
ï JULY 29.
- Potage de sagou à la purée de Sago soup with purée of carrots,
carottes.
Limandes frites. ‘ Fried dabs.
Poulets aux huîtres et auxtruffes. Fowls stuffed with oysters and
truffes.
Gigot de mouton rôti. Roast leg of mutton.
Pornmes de terre sautées. Fried potatoes.
Flan de poires à la Madeleine. Pear tart à la Madeleine.
Fowls stuffed with oysters and truffles.
✪ Fowls Stuffed with Oysters and Truffles
Page 85 · 4 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
Potage croûte au pot. Clear soup with gravy crusts. Bœuf bouilli sauce à la bourgeoise. Boiled beef, sauce à la bourgeoise. Lapins en gibelotte. Stewed rabbits and onions. Poularde rôtie. Roast fowl. . Friture de choux-fleurs. Cauliflower fritters. Bavaroiïs aux framboises. Bavarian strawberry cream.
Sauce à la bourgeoise.
Take a large tablespoonful of chopped and blanched parsley, chervil, and tarragon leaves, stirinto a teacupful of stock, add a dessert-spoonful of meat glaze, two teaspoonsful of French mustard, the same quantity of powdered sugar, and, just before serving, flavour with lemon-juice and a little white pepper, This sauce is generally handed with boiled beef or boiled fowl.
Stewed rabbits and onions.
Soak half a pound of bacon in water for two hours; cut itup into dice, and brown in butter ; add two rabbits cut into joints ; - at the end of five minutes stir in two tablespoonsful of flour, season with salt, pepper, grated nutmeg, a bouquet of mixed herbs, and an onion stuck with two cloves ; moisten with a bottle of white wine, and cook over a slow fire for threequarters of an hour ; whilst the rabbit is cooking, brown about twenty small young onions, take a few spoonsful of the liquor in which the rabbits are cooking, warm the onions in it, and add a basket of button mushrooms, and a small lump of sugar. When the rabbits are cooked, dish them up, pass the sauce through a tammy, skim off all grease, reduce, and pour over them. Place the onions and mushrooms round the dish.
Consommé aux pommes de terre. Clear soup with potatoes. Saumon sauce crevettes. Salmon, shrimp sauce. Poitrines d'agneau à la maréchale. Lambs’ breasts à la maréchale.
Pintades rôties. Roast guinea-fowl. Haricots blancs à la maître d'hôtel. Haricot beans à la maître d’hôtel. Œufs à la neige. Poached whites of eggs.
Lambs’ breasts à la Maréchale.
Braise two breasts of lamb (see 28th of May) ; when cooked, drain, and press between two dishes until cold ; trim them into the shape of a heart, leave one bone, so as to give the appearance of a large cutlet, dip into German sauce, breadcrumb, plunge into beaten yolks of egg mixed with melted butter, bread-crumb a second time, broil for a minute, and serve with clear gravy.
Tendons of veal with white sauce.
Line a stew-pan with slices of veal and bacon; add the tendons, which have been blanched, drained, and trimmed ; season with a bouquet of mixed herbs, carrots, onions, and slices oflemon; moisten with either clear soup or stock, and cook over a moderate fire; when done put the tendons in a clean stew-pan, pass the sauce through a tammy, thicken it with yolks of egg, pour over the tendons, and serve when hot.
x Fried dabs.
Scrape your fish, cut off the fins and backbones, split them down the back, sprinkle with salt and pepper, squeeze some lemon-juice over them, and fry in butter. Dish up on a napkin.
RE
ï JULY 29.
- Potage de sagou à la purée de Sago soup with purée of carrots, carottes. Limandes frites. ‘ Fried dabs. Poulets aux huîtres et auxtruffes. Fowls stuffed with oysters and
truffes. Gigot de mouton rôti. Roast leg of mutton. Pornmes de terre sautées. Fried potatoes. Flan de poires à la Madeleine. Pear tart à la Madeleine.
Fowls stuffed with oysters and truffles.
Records on this page
Soup à la ReineFricandeau of SturgeonStewed Rabbits and OnionsFowls Stuffed with Oysters and Truffles