Blanch your sweet-breads, drain and cover them with slices
of bacon, braise in stock seasoned with tarragon leaves, a head
of garlic, salt and pepper✪ Sweet-breads à la Provençale ; when done, dish them up on a hot
dish, pass the sauce through a tammy, and pour over them.
Fried potato quenelles.
Scoop out the centre of some fine, mealy, baked potatoes,
stir into three quarters their weight of butter, and a little
chopped parsley; warm in a saucepan, add sufficient eggs to
make the paste poach when dropped into boiling water ;
season with salt and pepper, poach a dessert-spoonful at x
time of the quenelle paste, drain, and when cold, fry in butter
until a golden colour.
Compote of peaches.
Cut your peaches in half, stone them, and dip into boiling
water, peel, and cook them in hot syrup, take off the fire when
they have boïled over twice. Place the peaches in a glass
dish, pass the syrup through a sieve, pour over the fruit, and
serve when cold,
.,+
THE 366 BILLS OF FARE. 213
AUGUST 30.
Potage au consommé de poisson. Clear fish soup.
Côtelettes de veau milanaise. Veal cutlets à la milanaise.
Carpe à la Chambord. Carp à la Chambord.
Perdreaux rôtis. Roast partridges.
Omelette aux anchois. Anchovy omelet.
Baba au rhum. Baba, or rum cake.
Clear fish soup.
Take some chopped onions, carrots, celery, eschalots,
parsley, thyme, a head of garlic, salt and pepper ; brown in
butter until a good colour, moisten with three parts water and
one part white wine ; boil and skim, add some gurnet, whiting,
the head of a turbot, and any fish trimmings you may have✪ Clear Fish Soup ;
boil for two or three hours, and squeeze through a cloth.
Warm in a stock-pot, and pour over quenelles of fish or slices
of bread.
Anchovy omelet.
Soak twelve anchovies for a quarter of an hour in water,
scrape and clean them, cut into fillets, and lay them on thin
pieces of toast which have been dipped into boiling olive oil.
Beat up twelve fresh eggs, season with salt, pepper, and
chopped parsley; pour half of them into a frying-pan with
boiling oil, make a thin flat omelet; when done, place on a
dish, lay the anchovy toasts on it ; make a second omelet with
the remainder of the eggs, cover the toast with it, and serve.
Sprinkle with either strong gravy or some rich brown sauce.
244 THE 366 BILLS OF FARE.
AUGUST 3r.
Potage napolitain. Neapolitan soup.
Brèmes de mer au vin blanc. Sea bream boiled in white wine,
Pluviers braisés. Braised plover.
Gigot de mouton rôti. Roast leg of mutton.
Haricots panachés sautés. French beans and haricots à la
maître d’hôtel.
Soufflé glacé vanille et chocolat. Iced vanilla and chocolate soufflé.
Braïised plover.
Braise the plover (see 28th of May). When done, clear the
sauce of all grease, pass through a tammy, pour over the
birds, and squeeze the juice of a lemon over them before
serving.
Iced vanilla and chocolate soufflé.
Stir sixteen yolks of egg, four wine-glassesful ofclarified syrup,
and a tumblerful of water together in a bowl, pass through a
hair sieve, and warm in a saucepan with a stick of vanilla
until a thick custard ; remove the vanilla, pour into a bowl
which has been warmed in hot water, and whip until a thick
paste ; add a pint of cream✪ Iced Vanilla and Chocolate Soufflé which has been whipped, and pour
into a soufflé mould ; place a sheet of paper between the cover
and the mould so that the soufflé may rise, leave in the
freezing machine for two hours, add a layer of chocolate
melted in iced water, and leave for another two hours; take
off the paper, and serve in the mould.
7.
de
THE 366 BILLS OF FARE. 245
EI Er TS
SEPTEMBER 1.
Page 97 · 6 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
Blanch your sweet-breads, drain and cover them with slices of bacon, braise in stock seasoned with tarragon leaves, a head of garlic, salt and pepper ; when done, dish them up on a hot dish, pass the sauce through a tammy, and pour over them.
Fried potato quenelles.
Scoop out the centre of some fine, mealy, baked potatoes, stir into three quarters their weight of butter, and a little chopped parsley; warm in a saucepan, add sufficient eggs to make the paste poach when dropped into boiling water ; season with salt and pepper, poach a dessert-spoonful at x time of the quenelle paste, drain, and when cold, fry in butter until a golden colour.
Compote of peaches.
Cut your peaches in half, stone them, and dip into boiling water, peel, and cook them in hot syrup, take off the fire when they have boiled over twice. Place the peaches in a glass dish, pass the syrup through a sieve, pour over the fruit, and serve when cold,
.,+
Potage au consommé de poisson. Clear fish soup. Côtelettes de veau milanaise. Veal cutlets à la milanaise. Carpe à la Chambord. Carp à la Chambord. Perdreaux rôtis. Roast partridges. Omelette aux anchois. Anchovy omelet. Baba au rhum. Baba, or rum cake.
Clear fish soup.
Take some chopped onions, carrots, celery, eschalots, parsley, thyme, a head of garlic, salt and pepper ; brown in butter until a good colour, moisten with three parts water and one part white wine ; boil and skim, add some gurnet, whiting, the head of a turbot, and any fish trimmings you may have ; boil for two or three hours, and squeeze through a cloth. Warm in a stock-pot, and pour over quenelles of fish or slices of bread.
Anchovy omelet.
Soak twelve anchovies for a quarter of an hour in water, scrape and clean them, cut into fillets, and lay them on thin pieces of toast which have been dipped into boiling olive oil. Beat up twelve fresh eggs, season with salt, pepper, and chopped parsley; pour half of them into a frying-pan with boiling oil, make a thin flat omelet; when done, place on a dish, lay the anchovy toasts on it ; make a second omelet with the remainder of the eggs, cover the toast with it, and serve. Sprinkle with either strong gravy or some rich brown sauce.
AUGUST 3r. Potage napolitain. Neapolitan soup.
Brèmes de mer au vin blanc. Sea bream boiled in white wine,
Pluviers braisés. Braised plover.
Gigot de mouton rôti. Roast leg of mutton. Haricots panachés sautés. French beans and haricots à la
maître d’hôtel.
Soufflé glacé vanille et chocolat. Iced vanilla and chocolate soufflé.
Braïised plover.
Braise the plover (see 28th of May). When done, clear the sauce of all grease, pass through a tammy, pour over the birds, and squeeze the juice of a lemon over them before serving.
Iced vanilla and chocolate soufflé.
Stir sixteen yolks of egg, four wine-glassesful of clarified syrup, and a tumblerful of water together in a bowl, pass through a hair sieve, and warm in a saucepan with a stick of vanilla until a thick custard ; remove the vanilla, pour into a bowl which has been warmed in hot water, and whip until a thick paste ; add a pint of cream which has been whipped, and pour into a soufflé mould ; place a sheet of paper between the cover and the mould so that the soufflé may rise, leave in the freezing machine for two hours, add a layer of chocolate melted in iced water, and leave for another two hours; take off the paper, and serve in the mould.
de
EI Er TS
Records on this page
Sweet-breads à la ProvençaleFried Potato QuenellesCompote of PeachesClear Fish SoupAnchovy OmeletIced Vanilla and Chocolate Soufflé