Is white sauce but not cream sauce
which latter is called Bechamel. The
word veloute means velvety or smooth.
To make the sauce take some chicken or
veal broth boiled down strong enough to
be jelly when cold, but, without cooling
it strain through a napkin and use it to
make butter sauce thinner than is usually
made ; and after that let it slowly boil and
the butter (that the roux was made with)
will rise to the top. Skim it off and you
have a bright veloute that is not greasy
and can be used as a stock sauce for white
dishes and for fish. This is one of the
main stock sauces in systematic cookery
but in pomt of fact is not so necessary as
brown sauce and therefore is not made
in every place.
820— West Point Pudding.
Brown cracked wheat pudding with
molasses and raisins.
4 heaped cups cracked wheat mush.
Y2 cup molasses.
1 cup minced suet— 4 ounces,
2 or 3 eggs.
3 cups milk.
1 teaspoon ground cinnamon,
I cup raisins or currants✪ West Point Pudding.
Take cracked wheat mush that was left
over from breakfast and is well-cooked
and dry, mix in the other ingredients,
eggs last and well beaten, and bake in a
slack oven an hour. Maple syrup is good
sauce for it, but hard sauce (No 177) is
the favorite.
Dinner.
August I.
Soup — Croute-au-pot (8 qts. 40 cents.)
Tomatoes, cucumbers, (12 cents.)
Boiled whitefish, parsley sauce (3 lbs.
and sauce 34 cents.)
New potatoes browned.
Tongue, corned beef, ham (nominal, 3
orders, rest left over.)
Roast beef (2 ribs cut short, 3 lbs. 36
cents.)
Spring lamb (6 pounds and sauce 75
cents.)
Sweetbreads, au beurre noir (18 orders,
sweetbreads 50, butter 10, olives, lemon
11; 71 cents.)
Ragout of veal, a la Julienne (7 orders
16 cents.)
Green peas 15, beets 4, cabbage 10,
succotash 15, rice 5, potatoes 12 (60 cts.)
Boiled lemon pudding (No. 827 ; 3 lbs.
with sauce 27 cents. )^
Ripe gooseberry pie (3 pies 27 cents. )
Tea, ice cream (2 qts. and freezing 69
cents.)
Chocolate eclairs (No. 296; 24 small
38 cents .)
Cake, ripe fruit, cheese, crackers, (21
cents.)
Milk, buttermilk, cream (40 cents. )
Butter, bread, coffee, tea (38 cents. )
Total $ S .95 ; 46 persons, 13 cents a
plate .
The dinner above prepared for 46, par^
taken by only 37; the others awayoa
summer rambles.
821— Croute-au-Pot Soup.
Crust-pot or crust soup ; a good soup
of mixed vegetables and small toast.
Make the vegetable soup No. 140 and
SAN FRANCISCO HOTEL GAZETTE'S
X09
add tomatoes, or the tomato soup No.
t66, and add more vegetables.^ Cut
some slices of bread extremely thin and
then in small pieces and toast them in
^he oven. Drop a few in each plate when
serving.
822— Boiled Whitcfish, Parsley Sauc8.
Set on the poissoniere or fish-kettle
half-full of water, put in an onion stuck
with cloves, a bay leaf, salt, a handful of
Earsley and half cup vinegar. When it
oils put in the fish✪ Boiled Whitefish, Parsley Sauce on the moveable
drainer bottom and boil gently about half
an hour. Slide off the drainer on to a
dish. Serve by cutting portions with a
broad fish slice. Parsley sauce and new
potatoes in the same plate.
823— Parsley Sauce.
Make good butter sauce (No. 573)and
add to it a cupful of chopped parsley✪ Parsley Sauce
while at boiling heat.
824— Swee'.breads au Beurre Noir
✪ Sweetbreads au Beurre Noir
Page 244 · 6 recipe records on this page
Presented as published in 1886. 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
Is white sauce but not cream sauce which latter is called Bechamel. The word veloute means velvety or smooth. To make the sauce take some chicken or veal broth boiled down strong enough to be jelly when cold, but, without cooling it strain through a napkin and use it to make butter sauce thinner than is usually made ; and after that let it slowly boil and the butter (that the roux was made with) will rise to the top. Skim it off and you have a bright veloute that is not greasy and can be used as a stock sauce for white dishes and for fish. This is one of the main stock sauces in systematic cookery but in pomt of fact is not so necessary as brown sauce and therefore is not made in every place.
820— West Point Pudding.
Brown cracked wheat pudding with molasses and raisins. 4 heaped cups cracked wheat mush. Y2 cup molasses.
1 cup minced suet— 4 ounces,
2 or 3 eggs.
3 cups milk.
1 teaspoon ground cinnamon,
I cup raisins or currants.
Take cracked wheat mush that was left over from breakfast and is well-cooked and dry, mix in the other ingredients, eggs last and well beaten, and bake in a slack oven an hour. Maple syrup is good sauce for it, but hard sauce (No 177) is the favorite.
Dinner.
August I.
Soup — Croute-au-pot (8 qts. 40 cents.)
Tomatoes, cucumbers, (12 cents.)
Boiled whitefish, parsley sauce (3 lbs. and sauce 34 cents.)
New potatoes browned.
Tongue, corned beef, ham (nominal, 3 orders, rest left over.)
Roast beef (2 ribs cut short, 3 lbs. 36 cents.)
Spring lamb (6 pounds and sauce 75 cents.)
Sweetbreads, au beurre noir (18 orders, sweetbreads 50, butter 10, olives, lemon 11; 71 cents.)
Ragout of veal, a la Julienne (7 orders 16 cents.)
Green peas 15, beets 4, cabbage 10, succotash 15, rice 5, potatoes 12 (60 cts.)
Boiled lemon pudding (No. 827; 3 lbs. with sauce 27 cents.)
Ripe gooseberry pie (3 pies 27 cents. )
Tea, ice cream (2 qts. and freezing 69 cents.)
Chocolate eclairs (No. 296; 24 small 38 cents .)
Cake, ripe fruit, cheese, crackers, (21 cents.)
Milk, buttermilk, cream (40 cents. )
Butter, bread, coffee, tea (38 cents. )
Total $5.95; 46 persons, 13 cents a plate.
The dinner above prepared for 46, partaken by only 37; the others away on summer rambles.
821— Croute-au-Pot Soup.
Crust-pot or crust soup ; a good soup of mixed vegetables and small toast. Make the vegetable soup No. 140 and
add tomatoes, or the tomato soup No. 166, and add more vegetables. Cut some slices of bread extremely thin and then in small pieces and toast them in ^he oven. Drop a few in each plate when serving.
822— Boiled Whitefish, Parsley Sauce.
Set on the poissoniere or fish-kettle half-full of water, put in an onion stuck with cloves, a bay leaf, salt, a handful of
parsley and half cup vinegar. When it oils put in the fish on the moveable drainer bottom and boil gently about half an hour. Slide off the drainer on to a dish. Serve by cutting portions with a broad fish slice. Parsley sauce and new potatoes in the same plate.
823— Parsley Sauce.
Make good butter sauce (No. 573)and add to it a cupful of chopped parsley while at boiling heat.
824— Sweetbreads au Beurre Noir
Records on this page
West Point PuddingBoiled Whitefish, Parsley SauceParsley SauceCroute-au-Pot SoupParsley SauceSweetbreads au Beurre Noir