only a little more minced) of hare, heat in a quick oven
for a minute or two, and serve.
K.B. — Touching ragouts a la jinanciere and a la reine :
the former is brown, the latter white. For jinanciere you
must therefore use Espagnole, and for a la reine ^ bechamel.
Oysters, chicken, rabbit, tongue, sweet-breads, liver, cocks-
combs, truffles, mushrooms, and game, form the chief com-
ponent parts of the plat. Select your ingredients ; trim
the pieces of meat into small collops, and gently stew
them ; that is, heat them up salmis fashion, in either the
rich brown, or the delicate white sauce I have named ; the
meat having been previously dressed, of course, requires
no cooking. Bearing these general rules in mind, the
ragouts will not be found very difficult.
5. — Lard tlic fillet carefully, and tie it up into a con-
venient shape for roasting. Roast it
Frlncb'blns?'^ "''^ ^^'^^ ^ ^^'^^^ fi^^' ^^^ when Sufficiently
done, serve it with some minced an-
chovies and olives, tossed in melted butter, poured over
it at the last moment.
For the haricots verts : — Remember not to allow your
cook to cut the beans into the vermicelli-like strips you
see so frequently. All that is necessary is to peel off the
external fibre which runs round the outside edge of the
pod, leaving the pods so peeled intact. Next choose a
roomy, two-pound jam jar, or any vessel that you can
close securely ; put the beans into it with a table-spoonful
of good butter, a dessert-spoonful of sugar, and a salt-
spoonful of salt. Cover the vessel tightly and steam it
for an hour in boiling water. When done, drain the bean
pods, and serve them in any of the ways mentioned at
page 138. Steamed in this way the French bean of Indian
growth tastes exactly like its parent as eaten in France.
You will never boil French beans asfain after cookinc'
MENU FOR A PARTY OF EIGHT. 395
them in the manner I have described : a spoonful of
melted maitre d'hotel butter, or, better still, a coffee-
cupful of poulette sauce is an improvement just before o^
serving.
6. — Roast the plovers (the grey bird will do for this
dish) and proceed as you did to com-
Plovers iu cases. . ^ . , -i • • -\t
pose the salpicon de gibier m Menu
No. 5, fill your buttered cases with pieces of the plovers,
and pour round, and over them your thick glaze. Bake
for five or ten minutes, and serve.
7. — Prepare a puree of spinach as described at page 146,
drain it very dry, and then moisten it
with cream, adding a very little nut-
meg : make eight houchees (miniature oyster patty shapes)
of puff pastry, fill each bouchee with spinach puree, give
them a cap of buttered egg (page 235), heat up in the
oven, and serve on a napkin.
Page 221
Presented as published in 1885. 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
only a little more minced) of hare, heat in a quick oven for a minute or two, and serve.
K.B. — Touching ragouts a la jinanciere and a la reine : the former is brown, the latter white. For jinanciere you must therefore use Espagnole, and for a la reine ^ bechamel. Oysters, chicken, rabbit, tongue, sweet-breads, liver, cockscombs, truffles, mushrooms, and game, form the chief component parts of the plat. Select your ingredients ; trim the pieces of meat into small collops, and gently stew them ; that is, heat them up salmis fashion, in either the rich brown, or the delicate white sauce I have named ; the meat having been previously dressed, of course, requires no cooking. Bearing these general rules in mind, the ragouts will not be found very difficult.
5. — Lard tlic fillet carefully, and tie it up into a convenient shape for roasting. Roast it
Fillet of beef with^ "''^ ^^'^^ ^ ^^'^^^ fi^^' ^^^ when Sufficiently done, serve it with some minced anchovies and olives, tossed in melted butter, poured over it at the last moment.
For the haricots verts : — Remember not to allow your cook to cut the beans into the vermicelli-like strips you see so frequently. All that is necessary is to peel off the external fibre which runs round the outside edge of the pod, leaving the pods so peeled intact. Next choose a roomy, two-pound jam jar, or any vessel that you can close securely ; put the beans into it with a table-spoonful of good butter, a dessert-spoonful of sugar, and a saltspoonful of salt. Cover the vessel tightly and steam it for an hour in boiling water. When done, drain the bean pods, and serve them in any of the ways mentioned at page 138. Steamed in this way the French bean of Indian growth tastes exactly like its parent as eaten in France. You will never boil French beans again after cooking
them in the manner I have described : a spoonful of melted maitre d'hotel butter, or, better still, a coffeecupful of poulette sauce is an improvement just before of serving.
6. — Roast the plovers (the grey bird will do for this
dish) and proceed as you did to com- Plovers iu cases. . ^ . , -i • • -\t
pose the salpicon de gibier m Menu
No. 5, fill your buttered cases with pieces of the plovers,
and pour round, and over them your thick glaze. Bake
for five or ten minutes, and serve.
7. — Prepare a puree of spinach as described at page 146, drain it very dry, and then moisten it with cream, adding a very little nutmeg : make eight houchees (miniature oyster patty shapes) of puff pastry, fill each bouchee with spinach puree, give them a cap of buttered egg (page 235), heat up in the oven, and serve on a napkin.