220 THE 366 BILLS OF FARE.
AUGUST 7.
Potage de riz au gras. Brunoiïse soup with rice.
Melon. , Melon.
Matelote d’anguille. Stewed eel.
Ramereaux marinés et frits. Broiled young ring-doves.
Cuissot de veau rôti. Roast haunch of veal.
Laitues à la crème. Lettuces with cream.
Croûte aux fruits. Fried slices of bread à la nor-
mande.
Melon.
See 21st of June.
Broiled young ring-doves.
Pluck, draw, and singe the doves, truss, and cut them in
half, beat until flat, and soak for two hours in olive oil, seasoned
with salt, mixed spice, and chopped parsley, chives, and mush-
rooms; dry in a cloth, bread-crumb, and broil them; take
some of the olive oil in which they were soaked, stir in a lump
of butter, a little flour, chopped capers and eschalots, salt,
pepper, and a pinch of grated nutmeg; warm in a saucepan
until thick, flavour with vinegar or lemon-juice✪ Broiled young ring-doves, and hand with
the ring-doves.
: Old-fashioned stewed spinach.
Cook the spinach in a saucepan with butter, salt, and grated
nutmeg; add a little butter and flour, sugar, and cream ; when
done, serve with hot strips of light paste.
THE 366 BILLS OF FARE. 221
EEE
AUGUST 8.
Potage aux œufs pochés. Clear soup with poached eggs.
Raie aux fines herbes. Skate with mixed herbs.
Poulets en fricassée. Fricassée of fowl.
Filet de bœuf rôti. Roast fillet of beef.
Salsifis frits. Fried salsifis.
Tourte aux abricots. Apricot tart.
Skate with mixed herbs.
Fillet and skin a fine skate, dry between two cloths, and
cook in a saucepan with a pint of milk, a lump of butter, a
little flour, two slices of lemon, salt, pepper✪ Skate with mixed herbs, and mixed herbs ;
when three quarters done, remove the fillets, drain them, and
bake in the oven until a good colour; dish up with either
piquante sauce or mixed herb sauce.
Fried salsifis.
Boil your salsifis in water, cut them up into pieces the
length of your little finger, dip into boiling water, drain, and
soak for an hour in vinegar, seasoned with salt and pepper ; dip
into batter, fry in butter, and serve.
Apricot tart à la bonne femme.
Peel, stone, and cut your apricots in half, boil in sugar and
water ; when done, leave until cold. Line a shallow tart mould
with light paste, fillit with the apricots, garnish with dried
cherries, cover with paste, egg it over with beaten yolks of egg✪ Apricot tart à la bonne femme,
and bake,
222 THE 366 BILLS OF FARE.
AUGUST 0.
Consommé aux lazagnes. Clear soup with Italian paste.
Goujons frits. Fried gudgeon.
Langue de bœuf à la sauce tomates. Ox-tongue with tomato sauce.
Galantine de dinde. Galantine of turkey-hen.
Macédoine de légumes en salade, Mixed vegetable salad.
Pêches à la Richelieu. Peaches à la Richelieu.
Galantine of turkey-hen.
Draw and singe the turkey, cut it open down the back, bone
it, and remove the leg, wing bones, and neck by drawing
them inwards, be careful not to cut any part of the skin; cut
all the flesh of the turkey into fillets, and keep until required.
Take three pounds of chump of veal, a pound and a half of bacon,
chopped herbs, spice, salt and pepper, pound in a mortar until
quite smooth. Spread a layer two inches thick of this forcemeat
on the turkey skin, after which place alternate layers of turkey
fillets, slices of ham, pickled pig’s tongue, gherkins, pistachio
nuts, and truffles✪ Galantine of turkey-hen, until when sewn together the skin is quite full ;
cover with slices of bacon, tie it up very tight in a cloth, so
thät the skin may not give way, and braise (see 28th of May);
when done, leave in the cloth until cold; pass the sauce in
which it was braised through a fine sieve, clarify it with the white
of an egg, and leave in a cool place until set to a jelly; cut
into fancy shapes, and garnish the galantine with them.
THE 366 BILLS OF FARE. 223
AUGUST 10.
Page 89 · 5 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 de riz au gras. Brunoise soup with rice. Melon. , Melon. Matelote d’anguille. Stewed eel. Ramereaux marinés et frits. Broiled young ring-doves. Cuissot de veau rôti. Roast haunch of veal. Laitues à la crème. Lettuces with cream. Croûte aux fruits. Fried slices of bread à la normande. Melon.
See 21st of June.
Broiled young ring-doves.
Pluck, draw, and singe the doves, truss, and cut them in half, beat until flat, and soak for two hours in olive oil, seasoned with salt, mixed spice, and chopped parsley, chives, and mushrooms; dry in a cloth, bread-crumb, and broil them; take some of the olive oil in which they were soaked, stir in a lump of butter, a little flour, chopped capers and eschalots, salt, pepper, and a pinch of grated nutmeg; warm in a saucepan until thick, flavour with vinegar or lemon-juice, and hand with the ring-doves.
: Old-fashioned stewed spinach.
Cook the spinach in a saucepan with butter, salt, and grated nutmeg; add a little butter and flour, sugar, and cream ; when done, serve with hot strips of light paste.
EEE
Potage aux œufs pochés. Clear soup with poached eggs. Raie aux fines herbes. Skate with mixed herbs. Poulets en fricassée. Fricassée of fowl. Filet de bœuf rôti. Roast fillet of beef. Salsifis frits. Fried salsifis. Tourte aux abricots. Apricot tart.
Skate with mixed herbs.
Fillet and skin a fine skate, dry between two cloths, and cook in a saucepan with a pint of milk, a lump of butter, a little flour, two slices of lemon, salt, pepper, and mixed herbs ; when three quarters done, remove the fillets, drain them, and bake in the oven until a good colour; dish up with either piquante sauce or mixed herb sauce.
Fried salsifis.
Boil your salsifis in water, cut them up into pieces the length of your little finger, dip into boiling water, drain, and soak for an hour in vinegar, seasoned with salt and pepper ; dip into batter, fry in butter, and serve.
Apricot tart à la bonne femme.
Peel, stone, and cut your apricots in half, boil in sugar and water ; when done, leave until cold. Line a shallow tart mould with light paste, fillit with the apricots, garnish with dried cherries, cover with paste, egg it over with beaten yolks of egg, and bake,
Consommé aux lazagnes. Clear soup with Italian paste. Goujons frits. Fried gudgeon.
Langue de bœuf à la sauce tomates. Ox-tongue with tomato sauce. Galantine de dinde. Galantine of turkey-hen. Macédoine de légumes en salade, Mixed vegetable salad. Pêches à la Richelieu. Peaches à la Richelieu.
Galantine of turkey-hen.
Draw and singe the turkey, cut it open down the back, bone it, and remove the leg, wing bones, and neck by drawing them inwards, be careful not to cut any part of the skin; cut all the flesh of the turkey into fillets, and keep until required. Take three pounds of chump of veal, a pound and a half of bacon, chopped herbs, spice, salt and pepper, pound in a mortar until quite smooth. Spread a layer two inches thick of this forcemeat on the turkey skin, after which place alternate layers of turkey fillets, slices of ham, pickled pig’s tongue, gherkins, pistachio nuts, and truffles, until when sewn together the skin is quite full ; cover with slices of bacon, tie it up very tight in a cloth, so thät the skin may not give way, and braise (see 28th of May); when done, leave in the cloth until cold; pass the sauce in which it was braised through a fine sieve, clarify it with the white of an egg, and leave in a cool place until set to a jelly; cut into fancy shapes, and garnish the galantine with them.
Records on this page
Broiled young ring-dovesSkate with mixed herbsFried salsifisApricot tart à la bonne femmeGalantine of turkey-hen