Potage consommé aux laitues. Clear soup with lettuce.
Brochet au bleu remoulade à la Pickled pike, remoulade sauce à la
cosaque. cosaque.
Poularde en croûte. Braised pullet with white sauce.
Lapereaux rôtis. Roast young rabbits.
Petits pois à l'anglaise. Green peas à l’anglaise.
Mousse aux framboises. Whipped raspberries and cream.
Remoulade sauce à la cosaque.
Take two hard-boiled yolks of egg, a blanched eschalot, and
a handfal of chopped chervil, tarragon, pimpernel, and chive
leaves, pound in a mortar; season with salt, pepper, grated
nutmeg, a teaspoonful of mustard, and a pinch of cayenne
pepper ; stir in two tablespoonsful of olive oil, and a teaspoon-
ful of vinegar✪ Remoulade sauce à la cosaque ; pass through a tammy, and serve.
Braised pullet with white sauce.
Lard the pullet with bacon and ham, braise in milk with
carrots and onions, and leave until cold. Take a lump of
butter, a little flour, salt, pepper, two yolks of egg, and a tea-
cupful of milk ; stir over the fire until thick, and add the.
pullet sprinkled with bread-crumbs ; place the stew-pan in the
oven until the pullet is browned, and dish it up garnished
with thick poivrade sauce.
Green peas à l’Anglaise.
Boil the green peas in boiling salt and water ; when cooked,
drain and pour them into a vegetable dish over a large lump
of fresh butter. Sprinkle the peas with a little finely-chopped
parsley, and serve very hot. Hand powdered sugar separately.
218 THE 366 BILLS OF FARE.
\ "
AUGUST &.
Potage julienne. Julienne soup. (
Filets de grondins sauce tomates. Fillet of gurnet with tomato sauce.
Queues de mouton au riz. Fried sheep's tails and rice.
Albrans rôtis. Roast young wild duck.
Épinards à l’ancienne mode, Old-fashioned stewed spinach.
Macédoine de fruits. Macédoine of fruit.
Fillets of gurnet with tomato sauce.
Take some fillets of gurnet, cut them up into scallops half
an inch thick, and trim them all to the same size ; toss over
a quick fire in a saucepan, with butter, salt, and white pepper✪ Fillets of gurnet with tomato sauce ;
when done, drain, and place round a dish ; fill the centre with
tomato sauce, and serve.
\
Fried sheep’s tails and rice.
Scald and blanch the tails, cut off the ends, tie two or three
together in a bunch and braise them (see 28th of May). Boil
some rice in strong stock, and leave on the fire until it has
absorbed all the liquor ; when both tails and rice are cold,
spread a thick layer of the latter over the tails; dip into egg
and bread-crumbs, fry in boiling lard, and serve, garnished
with fried parsley✪ Fried sheep’s tails and rice.
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THE 366 BILLS OF FARE. 219
EEE ZE
AUGUST 6.
Purée de potiron. Purée of leeks.
Côte de bœuf braisée garnie Braised ribs of beef and stuffed
d'oignons farcis. onions.
Lottes à l'italienne. Eel pout à l'italienne.
Poularde rôtie. Roast pullet.
Haricots panachés sautés. French beans and haricots à la
maître d'hôtel.
Crème fouettée aux framboises, Whipped raspberries and cream.
Purée of leeks.
Peel your leeks, cut them up into small pieces, boil in boil-
ing salt and water; when done, pass through a tammy ; warm
the purée in a saucepan with some butter, a tumblerful of
cream, a little sugar, and a pinch of flour; reduce, thicken
with yolks of egg✪ Purée of leeks, and serve.
Eel pout à l'italienne.
Fry the eel pout and dish them up, covered with the
following sauce :—Take a small parsnip, a young carrot, two
sliced onions, half a head of garlic, a laurel leaf and three
heads of cloves ; warm in either olive oil or butter; moisten
with two tumblersful of champagne and a little stock ; simmer
for an hour, pass through a tammy, skim off all grease, and
reduce the sauce if too thin ; season with a pounded anchovy,
some chopped capers, salt, and coarse black pepper.
Bain-marie.
Whenever a dish is ordered to be cooked in a bain-marie,
it means putting the ingredients in a china pot and placing it
on the fire in a large saucepan filled with boiling water.
Page 88 · 7 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 consommé aux laitues. Clear soup with lettuce. Brochet au bleu remoulade à la Pickled pike, remoulade sauce à la cosaque. cosaque.
Poularde en croûte. Braised pullet with white sauce. Lapereaux rôtis. Roast young rabbits. Petits pois à l'anglaise. Green peas à l’anglaise. Mousse aux framboises. Whipped raspberries and cream.
Remoulade sauce à la cosaque.
Take two hard-boiled yolks of egg, a blanched eschalot, and a handfal of chopped chervil, tarragon, pimpernel, and chive leaves, pound in a mortar; season with salt, pepper, grated nutmeg, a teaspoonful of mustard, and a pinch of cayenne pepper ; stir in two tablespoonsful of olive oil, and a teaspoonful of vinegar ; pass through a tammy, and serve.
Braised pullet with white sauce.
Lard the pullet with bacon and ham, braise in milk with carrots and onions, and leave until cold. Take a lump of butter, a little flour, salt, pepper, two yolks of egg, and a teacupful of milk ; stir over the fire until thick, and add the pullet sprinkled with bread-crumbs ; place the stew-pan in the oven until the pullet is browned, and dish it up garnished with thick poivrade sauce.
Green peas à l’Anglaise.
Boil the green peas in boiling salt and water ; when cooked, drain and pour them into a vegetable dish over a large lump of fresh butter. Sprinkle the peas with a little finely-chopped parsley, and serve very hot. Hand powdered sugar separately.
\ " Potage julienne. Julienne soup. ( Filets de grondins sauce tomates. Fillet of gurnet with tomato sauce. Queues de mouton au riz. Fried sheep's tails and rice. Albrans rôtis. Roast young wild duck. Épinards à l’ancienne mode, Old-fashioned stewed spinach. Macédoine de fruits. Macédoine of fruit.
Fillets of gurnet with tomato sauce.
Take some fillets of gurnet, cut them up into scallops half an inch thick, and trim them all to the same size ; toss over a quick fire in a saucepan, with butter, salt, and white pepper ; when done, drain, and place round a dish ; fill the centre with tomato sauce, and serve.
\
Fried sheep’s tails and rice.
Scald and blanch the tails, cut off the ends, tie two or three together in a bunch and braise them (see 28th of May). Boil some rice in strong stock, and leave on the fire until it has absorbed all the liquor ; when both tails and rice are cold, spread a thick layer of the latter over the tails; dip into egg and bread-crumbs, fry in boiling lard, and serve, garnished with fried parsley.
ni ne.
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EEE ZE
Purée de potiron. Purée of leeks. Côte de bœuf braisée garnie Braised ribs of beef and stuffed d'oignons farcis. onions. Lottes à l'italienne. Eel pout à l'italienne. Poularde rôtie. Roast pullet. Haricots panachés sautés. French beans and haricots à la maître d'hôtel. Crème fouettée aux framboises, Whipped raspberries and cream.
Purée of leeks.
Peel your leeks, cut them up into small pieces, boil in boiling salt and water; when done, pass through a tammy ; warm the purée in a saucepan with some butter, a tumblerful of cream, a little sugar, and a pinch of flour; reduce, thicken with yolks of egg, and serve.
Eel pout à l'italienne.
Fry the eel pout and dish them up, covered with the following sauce :—Take a small parsnip, a young carrot, two sliced onions, half a head of garlic, a laurel leaf and three heads of cloves ; warm in either olive oil or butter; moisten with two tumblersful of champagne and a little stock ; simmer for an hour, pass through a tammy, skim off all grease, and reduce the sauce if too thin ; season with a pounded anchovy, some chopped capers, salt, and coarse black pepper.
Bain-marie. Whenever a dish is ordered to be cooked in a bain-marie,
it means putting the ingredients in a china pot and placing it on the fire in a large saucepan filled with boiling water.
Records on this page
Remoulade sauce à la cosaqueBraised pullet with white sauceGreen peas à l’AnglaiseFillets of gurnet with tomato sauceFried sheep’s tails and ricePurée of leeksEel pout à l'italienne