847— Fillets of Redfish a la Chambord
Individual.
Thin fillets spread with a paste or force-
meat containing lobster, rolled up and
baked and served with a lobster sauce .
Chambon is the name of a part of
France on the sea coast and also a count's
title. The redfish is from the Florida
coast where it is also called red grouper .
Slice the fish lengthwise into fillets thin
and broad like fillets of sole and as small
as possible, pound a quarter can of lob-
ster to a paste, add as much panada
(soaked and squeezed bread) season it,
add a raw yolk. Spread the fillets with
the mixture thinly, roll them np, and lay
in a pan and bake with butter and water
just enough to keep them moist, and
baste twice. They will cook in about 30
minutes .
Pound the reddest pieces of lobster
meat and rub it through a sieve, mix it
with a little good butter sauce; slice in 3
or 4 mushrooms and as many shrimps,
if at hand, or a tew pieces of lobster cut
in dice and season with pepper✪ Fillets of Redfish a la Chambord and lemon
juice. Serve a fillet to each plate >'^h
sauce and some special form of potato
in the same.
man resort, a sort of Saratoga*
848— Potatoes a la MonaCvf.
Cut cores out of raw potatoes with an
apple corer or column cutter, and slice
them into thick lozenge shapes like gun-
wads. Boil first, then fry in a kettle of
lard. Before serving, shake them about
in a pan with a lump of butter, dredge
with salt and fine minced parsley. Serve
with fish . Monaco is the name of a ger-
849— Mutton a la Bretonne.
Mutton and beans. The French
equivalent for our pork and beans. The
frequency of the sign in the windows of
French restaurants seems to indicate that
it is in demand at least for a lunch dish.
Take a shoulder of mutton and remove
the bone by cutting close, laying out the
meat like a thick steak. To season it
mince one onion and crush a clove of
garlic with the side of your knife and
mix it in and stew over the meat, dredge
thyme or sage, salt and pepper, roll up
and tie and then braise the meat in
a covered pan with broth or water at first,
allowing it to dry down and brown like a
roast at last.
Boil two cups of white beans✪ Mutton a la Bretonne in the
usual way while the mutton is braising.
Take the mutton out of the saucepan
and cook a little minced ham and onion
in the gravy that remains, then put in the
cooked beans and shake up.
Serve beans in the dish with a cut of
the roll of mutton on top.
850-Chicken Pie, American Style,
When you make chicken pie cut down
the quantities of all other meats and
cut down the vegetables and leave out
the third entree altogether that there may
be afforded enough of this and without
haying to serve the roughest pieces of
chicken . It is one of the favorite dishes
alike in the largest hotels and the small-
est and it is poor policy to make it a dis-
appointment ill either place. Let there
be a surplus of the liquor the chicken is
stP,w..^.d in left over to pour into the pie as
it dries down while dinner is going on,
for the cry is '* still they come"' — no, not
that but ''plenty of gravy and more of
the crust." ✪ Chicken Pie, American Style
Page 253 · 3 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
847— Fillets of Trout a la Chambord.
Thin fillets spread with a paste or forcemeat containing lobster, rolled up and baked and served with a lobster sauce .
Chambord is the name of a part of France on the sea coast and also a count's title. The redfish is from the Florida coast where it is also called red grouper .
Slice the fish lengthwise into fillets, thin and broad like fillets of sole, and as small as possible, pound a quarter can of lobster to a paste, add as much panada (soaked and squeezed bread) season it, add a raw yolk. Spread the fillets with the mixture thinly, roll them up, and lay in a pan and bake with butter and water just enough to keep them moist, and baste twice. They will cook in about 30 minutes .
Pound the reddest pieces of lobster meat and rub it through a sieve, mix it with a little good butter sauce; slice in 3 or 4 mushrooms and as many shrimps, if at hand, or a tew pieces of lobster cut in dice and season with pepper and lemon juice. Serve a fillet to each plate with sauce and some special form of potato in the same.
man resort, a sort of Saratoga*
848— Potatoes a la Monaco.
Cut cores out of raw potatoes with an apple corer or column cutter, and slice them into thick lozenge shapes like gunwads. Boil first, then fry in a kettle of lard. Before serving, shake them about in a pan with a lump of butter, dredge with salt and fine minced parsley. Serve with fish . Monaco is the name of a [illustration: Monaco a glamorous sea resort, a sort of Saratoga]
849— Mutton a la Bretonne.
Mutton and beans. The French equivalent for our pork and beans. The frequency of the sign in the windows of French restaurants seems to indicate that it is in demand at least for a lunch dish.
Take a shoulder of mutton and remove the bone by cutting close, laying out the meat like a thick steak. To season it mince one onion and crush a clove of garlic with the side of your knife and mix it in and stew over the meat, dredge thyme or sage, salt and pepper, roll up and tie and then braise the meat in a covered pan with broth or water at first, allowing it to dry down and brown like a roast at last.
Boil two cups of white beans in the usual way while the mutton is braising. Take the mutton out of the saucepan and cook a little minced ham and onion in the gravy that remains, then put in the cooked beans and shake up.
Serve beans in the dish with a cut of the roll of mutton on top.
850-Chicken Pie, American Style,
When you make chicken pie cut down the quantities of all other meats and cut down the vegetables and leave out the third entree altogether that there may be afforded enough of this and without haying to serve the roughest pieces of chicken . It is one of the favorite dishes alike in the largest hotels and the smallest and it is poor policy to make it a disappointment ill either place. Let there be a surplus of the liquor the chicken is stP,w..^.d in left over to pour into the pie as it dries down while dinner is going on, for the cry is '* still they come"' — no, not that but ''plenty of gravy and more of the crust."
Records on this page
Fillets of Redfish a la ChambordMutton a la BretonneChicken Pie, American Style