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UNITED STATES OF AMERICA.
*
FRENCH DISHES
FOR
AMERICAN TABLES.
BY ,
PIERRE CARON
(formerly chef d'entremets at delmonico's).
]£■
TRANSLATED BY
Mrs. FREDERIC SHERMAN.
NEW YORK:
D. APPLETON AND COMPANY,
I, 3, AND 5 BOND STREET.
1886.
\
A
AA
%\o
Copyright, 1885,
By D. APPLETON AND COMPANY.
A FEW GENERAL REMARKS.
The object of this volume is to present to the
public a number of attractive receipts in a form so
clear and concise as to render their execution prac-
ticable and comparatively easy. This is a need
which we believe has long been felt ; those books of
value on the subject of cookery hitherto published
generally having been written in French, and those
which have appeared in English, while perhaps con-
taining something of merit, usually so abound in the
use of technical terms as to harass and puzzle the
inexperienced. The general directions also are usu-
ally of such vague and incomprehensible a character
as to render their meaning quite unintelligible to the
reader. In view of these difficulties, we have en-
deavored to avoid those terms not generally un-
derstood, and to condense each receipt as much
as possible, compatible with a clear and thorough
understanding of the subject. We have also studied
simplicity of language, so that our book may come
within the comprehension of all classes, and that
which we consider of importance, to cooks them-
4 FRENCH DISHES.
selves. We believe that we will not be met with in-
dignant protest in venturing to assert that cooking
as an art is greatly neglected in America, this fact
being only too frequently and universally deplored.
The wealthy who may afford a chef, or very experi-
enced cook, are vastly in the minority of those who
suffer from the incapability of cooks, and also from
the lack of knowledge on their own part, leading to
the neglect of one of the most important factors
of comfortable living. We think, however, that the
number of people of moderate income, desiring to
live well, and yet within their means, is very large ;
and it is to these, as well as to the more affluent, that
we hope this book may be of use, for, while economy
is not its sole object, the variety of receipts for pala-
table dishes which may be prepared at small cost is
very large. On the other hand, of course, there
are a great number of dishes which are obviously
expensive ; but these may be distinguished at a
glance.
In conclusion, we would remark that, as we know
the furnishings of American kitchens to be very
meager, we have forborne the mention of particular
utensils for the preparation of certain dishes. There
are, however, a few articles which are indispensable
if the best results are expected — viz., a Dutch oven,
for roasting meats, poultry, and game, before the fire,
and not in the oven of the range, which bakes in-
stead of roasting, and so dries up the juices of the
meats.
A mortar and pestle will also be required when
A FEW GENERAL REMARKS. 5
** pounding " is mentioned, as for chicken, meats, al-
monds, etc.
A fine sieve is necessary for the straining of
sauces ; and two flannel bags, kept scrupulously
clean, one for the purpose of straining soups and
the other for straining jellies.
SOUPS AND SAUCES.
Page 0
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
*
FOR
AMERICAN TABLES.
BY ,
PIERRE CARON
(formerly chef d'entremets at delmonico's).
]£■
TRANSLATED BY
Mrs. FREDERIC SHERMAN.
NEW YORK: D. APPLETON AND COMPANY,
I, 3, AND 5 BOND STREET.
\
A
AA
%\o
Copyright, 1885, By D. APPLETON AND COMPANY.
A FEW GENERAL REMARKS.
The object of this volume is to present to the public a number of attractive receipts in a form so clear and concise as to render their execution practicable and comparatively easy. This is a need which we believe has long been felt ; those books of value on the subject of cookery hitherto published generally having been written in French, and those which have appeared in English, while perhaps containing something of merit, usually so abound in the use of technical terms as to harass and puzzle the inexperienced. The general directions also are usually of such vague and incomprehensible a character as to render their meaning quite unintelligible to the reader. In view of these difficulties, we have endeavored to avoid those terms not generally understood, and to condense each receipt as much as possible, compatible with a clear and thorough understanding of the subject. We have also studied simplicity of language, so that our book may come within the comprehension of all classes, and that which we consider of importance, to cooks themselves. We believe that we will not be met with indignant protest in venturing to assert that cooking as an art is greatly neglected in America, this fact being only too frequently and universally deplored. The wealthy who may afford a chef, or very experienced cook, are vastly in the minority of those who suffer from the incapability of cooks, and also from the lack of knowledge on their own part, leading to the neglect of one of the most important factors of comfortable living. We think, however, that the number of people of moderate income, desiring to live well, and yet within their means, is very large ; and it is to these, as well as to the more affluent, that we hope this book may be of use, for, while economy is not its sole object, the variety of receipts for palatable dishes which may be prepared at small cost is very large. On the other hand, of course, there are a great number of dishes which are obviously expensive ; but these may be distinguished at a glance.
In conclusion, we would remark that, as we know the furnishings of American kitchens to be very meager, we have forborne the mention of particular utensils for the preparation of certain dishes. There are, however, a few articles which are indispensable if the best results are expected — viz., a Dutch oven, for roasting meats, poultry, and game, before the fire, and not in the oven of the range, which bakes instead of roasting, and so dries up the juices of the meats.
A mortar and pestle will also be required when
A FEW GENERAL REMARKS. 5
** pounding " is mentioned, as for chicken, meats, almonds, etc.
A fine sieve is necessary for the straining of sauces ; and two flannel bags, kept scrupulously clean, one for the purpose of straining soups and the other for straining jellies.
SOUPS AND SAUCES.