Tzarina — Cucumber with cream and little fennel, supreme sauce, with paprika. Vert Pre /. — Watercress, straw potatoes, maitre d’ hotel butter. Vert Pre II. — French beans, peas, pointes, watercress, jus lie. Victoria — Sliced truffe and lobster, Victoria sauce. Viennoise — Nouille croustade with spinach, braised celery, potatoes. Viroday — Fonds with spinach, chateau potatoes, jus lie. Walaska — Sliced crawfish (langouste), truffe, Mornay sauce, with crawfish butter. Washington- —Timbale of Indian corn a la creme, and timbale of Indian corn done as rice a la Grecque, demiglace tomatee. Zingara — Julienne of ham, tongue, mushrooms, truffe, demiglace, tarragon flavour. 204 The New Practical Cookery Guide. SAUCES. Fond Brun (Brown Stock). The making of sauces to perfection is the greatest art in cookery. It requires a thorough knowledge of all elements used, a practical and trained expe- rience, and great delicacy of the palate. Good stock should be prepared with care, of which there are several methods bv eminent chefs, as follows : 1. Place in a convenient size stewpan about 81b. of beef, 81b. of leg of veal, and one old hen, all cut in large squares (the breast of the fowl reserved for other use), two quarts of general stock as indicated in Part II., and boil on a brisk fire to reduce to glaze, stirring occasionally to allow the meat to get thoroughly browned. Great care must be taken not to let it burn. At this stage a sufficient quantity of general stock is added to completely cover the meat. Garnish with carrots, onions, and a bouquet. Allow to simmer about three hours, and strain. 2. Cover the bottom of a braising-pan with large squares of raw beef, veal, and ham, and a piece of clarified butter, sliced carrots, onions, thyme, bay- leaves, nutmeg, and fresh-ground pepper. Fry till golden brown over a sharp fire, stirring constantly, and then add sufficient general stock to entirely cover the meat. Carefully remove the fat as it rises to the surface. Allow about four hours’ simmering, and strain. 3. Place in a stewpan about 31b. of leg of veal✪ Fond Brun (Brown Stock) and 21b. of raw ham, cut in large squares, two old part- ridges, two large carrots, two large onions, and 4oz. Sauces. 205 of butter. Stir over a brisk tire so that every part of the ingredients is equally browned ; drain the fat off and add about a quart of general stock, and allow to cook until reduced to light brown glaze. This is the decisive moment of success. Add about six quarts of general stock, and simmer three hours. Strain ready for use. 4. To about 101b. of leg of veal, cut in squares, add 41b. of lean ham, a pheasant, two partridges, a few sliced carrots, onions, and celery. Place in a stewpan, with a bottle of dry sherry and a pint of meat jelly or aspic, and boil quickly till reduced to glaze, stirring occasionally. Remove the pan from fire and cover it, thus allowing the glaze adhering to the pan to dissolve. Then add sufficient general stock to cover the meat, and simmer for a few hours, with a few cloves, peppercorns, bayleaves, thyme, mushroom trimmings, a few eschalots, and chive. Remove all fat and scum, and strain for use. Fond Blanc (White Stock). 5. Have an old fowl and about lib. of knuckle of veal, with three quarts of water, a pinch of salt, a bouquet of chervil and lettuce, a little celery and parsley✪ Fond Blanc (White Stock), and simmer three hours. Remove scum and fat, and strain.

AI-modernized reading of the original text

Tzarina — Cucumber with cream and little fennel, supreme sauce, with paprika. Vert Pre /. — Watercress, straw potatoes, maitre d’ hotel butter. Vert Pre II. — French beans, peas, pointes, watercress, jus lie. Victoria — Sliced truffe and lobster, Victoria sauce. Viennoise — Nouille croustade with spinach, braised celery, potatoes. Viroday — Fonds with spinach, chateau potatoes, jus lie. Walaska — Sliced crawfish (langouste), truffe, Mornay sauce, with crawfish butter. Washington — Timbale of Indian corn a la creme, and timbale of Indian corn done as rice a la Grecque, demiglace tomate. Zingara — Julienne of ham, tongue, mushrooms, truffe, demiglace, tarragon flavour. 204 The New Practical Cookery Guide. SAUCES. Fond Brun (Brown Stock). The making of sauces to perfection is the greatest art in cookery. It requires a thorough knowledge of all elements used, a practical and trained experience, and great delicacy of the palate. Good stock should be prepared with care, of which there are several methods bv eminent chefs, as follows : 1. Place in a convenient size stewpan about 81b. of beef, 81b. of leg of veal, and one old hen, all cut in large squares (the breast of the fowl reserved for other use), two quarts of general stock as indicated in Part II., and boil on a brisk fire to reduce to glaze, stirring occasionally to allow the meat to get thoroughly browned. Great care must be taken not to let it burn. At this stage a sufficient quantity of general stock is added to completely cover the meat. Garnish with carrots, onions, and a bouquet. Allow to simmer about three hours, and strain. 2. Cover the bottom of a braising-pan with large squares of raw beef, veal, and ham, and a piece of clarified butter, sliced carrots, onions, thyme, bayleaves, nutmeg, and fresh-ground pepper. Fry till golden brown over a sharp fire, stirring constantly, and then add sufficient general stock to entirely cover the meat. Carefully remove the fat as it rises to the surface. Allow about four hours’ simmering, and strain. 3. Place in a stewpan about 31b. of leg of veal and 21b. of raw ham, cut in large squares, two old partridges, two large carrots, two large onions, and 4oz. Sauces. of butter. Stir over a brisk tire so that every part of the ingredients is equally browned ; drain the fat off and add about a quart of general stock, and allow to cook until reduced to light brown glaze. This is the decisive moment of success. Add about six quarts of general stock, and simmer three hours. Strain ready for use. 4. To about 101b. of leg of veal, cut in squares, add 41b. of lean ham, a pheasant, two partridges, a few sliced carrots, onions, and celery. Place in a stewpan, with a bottle of dry sherry and a pint of meat jelly or aspic, and boil quickly till reduced to glaze, stirring occasionally. Remove the pan from fire and cover it, thus allowing the glaze adhering to the pan to dissolve. Then add sufficient general stock to cover the meat, and simmer for a few hours, with a few cloves, peppercorns, bayleaves, thyme, mushroom trimmings, a few eschalots, and chive. Remove all fat and scum, and strain for use. Fond Blanc (White Stock). 5. Have an old fowl and about lib. of knuckle of veal, with three quarts of water, a pinch of salt, a bouquet of chervil and lettuce, a little celery and parsley, and simmer three hours. Remove scum and fat, and strain.

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