Remove the fillets from 2 or 3 small
flounders and cut into small pieces. Put the
head and trimming an onion and half a
carrot, sliced, a stalk of celery, sprig of
parsley and thyme and six peppercorns,
over the fire in water to cover. Let boil,
then simmer about an hour ; drain off the
broth and set aside. Put the pieces of fish
in a gratin dish, sprinkle with salt and lemon
juice, add 2 or 3 tablespoonfuls of water and
cook 10 or 12 minutes in the oven. Then
cover with a sauce made of 3 tablespoonfuls
of butter, 2)^ tablespoonfuls of flour✪ Chuck Steak Fried with Tomato Sauce, i^ of a
teaspoon ful of salt, i cup of fish stock, and
J^ of a cup of cream. Flavor with i teaspoon-
ful of essence of anchovy and the juice of ]4
a lemon. Sprinkle over the sauce 4 table-
spoonfuls of grated Parmesan cheese (or use
American cheese) and return the dish to the
oven to melt the cheese. Decorate the dish
with a circle of bread croutons (fried) dusted
with more of the cheese. — From ** The Boston
Cooking School Magazine."
26
Februaty,
24. — Nests (eggs).
For 6 people use 6 eggs. Toast 6 slices
of bread cut neatly in rounds. Beat the yolks
of the eggs (slightly salted) very light, heap
in a circle on the toast, put ^ a teaspoonful
of melted butter i✪ Nests (Eggs)n the centre and drop the
whole yolk of one egg in the middle of each.
Put them, in the oven until the whites are
slightly browned.
25- — Lamb Croquettes.
Place a saucepan with 2 ozs. of butter and
r finely cho|)ped onion over the fire, cook 5
minutes, add i Jieaping tablespoonful flour ;
stir and cook 2 minutes; add i cupful of boil-
ing milk, a small bouquet, i even teaspoon,
ful salt, J^ even tea.s]joonful white pepper;
cook 5 minutes, remove the bouquet; add i
pt. of finely-minced cooked lamb, }4 cupful
of finely-minced mushrooms, and }4 table-
spoonful finely-minced parsley; cook 10
minutes ; add the yolks of 3 eggs ; turn the
mixture into shallow tin plates and set aside
to cool. When ready to cook form the prep-
aration into cork-shaped croquettes, dip them
in beaten egg, then roll in grated bread
crumbs and fry in hot fat to a delicate brown.
37
c=Q
Febraa.ry.
Serve wilh bechamel sauce. BteHAMEL
Sauce, — Place a saucepan with i table-
spoonful butler over the fire ; add i table-
spoonful flour, ami stir for 5 miiiules; then
add 2 cups of boiling milk, season with ^
teaspoonful nutm^, i even teaspoonful salt✪ Lamb Croquettes, a
sniall bouquet, 6 whole peppercorns, J^ cup-
ful mushroom liquor; boil 10 minutes; strain
and serve. — Mrs. Gesine Lenicke.
26. — Frankfurter SausE^e.
Put the sausage in a saucepan of boiling
water ; draw the saucepan to the side of the
stove, and let them remain 10 minutes with-
out boiling, then serve. — Mrs. Gesine Lemcke.
27.— Oysters and Celery on Toast
Cut into yi inch pieces sufficient celery to
make i pint ; the coarser pieces maybe used.
Pick over i solid pint of small oysters, rinse
in cold water and drain well. Put the celery
in a small saucepan ; add just sufficient boil-
ing water to cover and J^ of a teaspoonful of
salt and boil rapidly until tender, about 12
minutes. In a second saucepan melt together
I tablespoonful each of butter and flour ; drain
r and add the water in which
FeBraary.
the celery was cooked ; if tliere is not i cup-
ful make up the deficiency with milk. Stir
until smooth and thick, add seasoning to taste,
ihe celery and the drained oysters. Simmer
until the oysters are plumped and gills ruffled ;
add 3 tablespoonfuls of hot cream, take at
once from the fire. Pour over thin slices of
buttered toast which have been spread on a
hot platter and garnish with blanched celery
(ips. — From "Table Talk," Philadelphia.
Page 8 · 7 recipe records on this page
Presented as published in 1901. 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
Remove the fillets from 2 or 3 small flounders and cut into small pieces. Put the head and trimmings, an onion and half a carrot, sliced, a stalk of celery, sprig of parsley and thyme and six peppercorns, over the fire in water to cover. Let boil, then simmer about an hour ; drain off the broth and set aside. Put the pieces of fish in a gratin dish, sprinkle with salt and lemon juice, add 2 or 3 tablespoonfuls of water and cook 10 or 12 minutes in the oven. Then cover with a sauce made of 3 tablespoonfuls of butter, 2 1/2 tablespoonfuls of flour, i^ of a teaspoon ful of salt, i cup of fish stock, and J^ of a cup of cream. Flavor with i teaspoonful of essence of anchovy and the juice of ]4 a lemon. Sprinkle over the sauce 4 tablespoonfuls of grated Parmesan cheese (or use American cheese) and return the dish to the oven to melt the cheese. Decorate the dish with a circle of bread croutons (fried) dusted with more of the cheese. — From ** The Boston Cooking School Magazine."
Februaty,
24. — Nests (eggs). For 6 people use 6 eggs. Toast 6 slices of bread cut neatly in rounds. Beat the yolks of the eggs (slightly salted) very light, heap in a circle on the toast, put ^ a teaspoonful of melted butter in the centre and drop the whole yolk of one egg in the middle of each. Put them, in the oven until the whites are slightly browned.
25- — Lamb Croquettes. Place a saucepan with 2 ozs. of butter and 1 finely chopped onion over the fire, cook 5 minutes, add 1 heaping tablespoonful flour ; stir and cook 2 minutes; add i cupful of boiling milk, a small bouquet, 1 even teaspoonful salt, 1/2 even teaspoonful white pepper; cook 5 minutes, remove the bouquet; add i pt. of finely-minced cooked lamb, }4 cupful of finely-minced mushrooms, and }4 tablespoonful finely-minced parsley; cook 10 minutes ; add the yolks of 3 eggs ; turn the mixture into shallow tin plates and set aside to cool. When ready to cook form the preparation into cork-shaped croquettes, dip them in beaten egg, then roll in grated bread crumbs and fry in hot fat to a delicate brown.
c=Q
Febraa.ry.
Serve with bechamel sauce. Bechamel Sauce. — Place a saucepan with 1 tablespoonful butter over the fire ; add 1 tablespoonful flour, and stir for 5 minutes; then add 2 cups of boiling milk, season with ^ teaspoonful nutm^, i even teaspoonful salt, a sniall bouquet, 6 whole peppercorns, J^ cupful mushroom liquor; boil 10 minutes; strain and serve. — Mrs. Gesine Lenicke.
26. — Frankfurter Sausage.
Put the sausage in a saucepan of boiling water ; draw the saucepan to the side of the stove, and let them remain 10 minutes without boiling, then serve. — Mrs. Gesine Lemcke.
27.— Oysters and Celery on Toast Cut into yi inch pieces sufficient celery to make i pint ; the coarser pieces maybe used. Pick over i solid pint of small oysters, rinse in cold water and drain well. Put the celery in a small saucepan ; add just sufficient boiling water to cover and J^ of a teaspoonful of salt and boil rapidly until tender, about 12 minutes. In a second saucepan melt together I tablespoonful each of butter and flour ; drain r and add the water in which
FeBraary.
the celery was cooked ; if tliere is not i cupful make up the deficiency with milk. Stir until smooth and thick, add seasoning to taste, ihe celery and the drained oysters. Simmer until the oysters are plumped and gills ruffled ; add 3 tablespoonfuls of hot cream, take at once from the fire. Pour over thin slices of buttered toast which have been spread on a hot platter and garnish with blanched celery (ips. — From "Table Talk," Philadelphia.
Records on this page
Chuck Steak Fried with Tomato SauceBéchamel SauceFillets of Fish, Ambassador StyleOysters and Celery on ToastVeal ScallopNests (Eggs)Lamb Croquettes