Fotage Germiny (Sorrel Soup) . — The day bef ore the soup
is wanted, prepare the following stock : Put into a saucepan
two pounds of knuckle of veal, a small piece of lean bacon, if
possible some fowl bones, salt to taste, and four to five
pints of cold water. Let this boil up, and then, having
carefully removed all scum, add three carrots, two turnips,
a leek, an onion, a bouqiiet garni, two or three cloves, and
some whole pepper. Let it all boil up once more, skim
again, and put the saucepan at the side of the stove to
simmer for about three hours. Then strain, and when
cold remove all superfluous fat. The next day cut up into
thin Julienne-like strips, four ounces of son-el and a few
lettuce leaves, put them into a stewpan with two ounces
of salt butter, and stir them well for about ten minutes,
adding also a little white pepper and a grate of nutmeg.
Then add a sufficiency of the above stock, bring to the boil,
and afterwards let the soup simmer by the side of the
stove for half an hour. At the time of serving, strain into
the soup tureen the yolks of two eggs mixed with three
tablespoonfuls of cream✪ Sorrel Soup. Then add the soup gradually,
stirring quickly the whole time.
Merlans an vin blanc (Whiting with White
Wine). — Take some fillets of whiting, trim them
neatly, season them with pepper and salt, and lay
them in a buttered baking-tin. Pour into the tin as
much white stock and French white wine (not sherry), in.
Little French Dinners.
equal parts, as will just cover the fish ; add a few mush-
rooms, a blade of mace, and a couple of shallots cut in half.
Cover the tin with a buttered paper and put it in the oven
for ten to fifteen minutes. Meanwhile mix up in a sauce-
pan on the fire for a minute or two a heaped tablespoonful
of flour, and an ounce of butter, then stir into it as much
of the liquor in which the fillets have been cooked as will
make enough sauce ; stir this for fully five minutes on the
fire, and at the last minute mix in, off the fire, the yolks of
one or two eggs✪ Merlans an vin blanc (Whiting with White Wine) beaten up with a little cold water. Dish
up the fillets, which should be lifted out of the tin with a
slice, and pour the sauce over them.
Longe d'agnean a la Berthier (Loin of Lamb
a la Berthier). — Choose a nice loin of lamb, remove all
unnecessai-y fat, and roast the joint at a fairly brisk
fire, basting it frequently the whole time. Just before
it is done, sprinkle it with salt and serve surrounded
by the following garnish : Boil a quantity of young
artichoke bottoms in salted water, or preserved ones may
be used when the fresh are not in season. Prepare a
jardiniere with carrots and turnips cut to the size of peas,
haricot beans, or French beans, peas, etc., all separately
boiled. Mix these together in a saucepan with a little
white sauce previously prepared and with a small quantity
of glaze✪ Longe d'agnean a la Berthier (Loin of Lamb a la Berthier). Fill all the artichoke bottoms with a little heap
of this jardiniere and they are ready. Hand round at the
same time potatoes cooked as follows :
Page 5 · 3 recipe records on this page
Presented as published in 1898. 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
Potage Germiny (Sorrel Soup) . — The day bef ore the soup is wanted, prepare the following stock : Put into a saucepan two pounds of knuckle of veal, a small piece of lean bacon, if possible some fowl bones, salt to taste, and four to five pints of cold water. Let this boil up, and then, having carefully removed all scum, add three carrots, two turnips, a leek, an onion, a bouquet garni, two or three cloves, and some whole pepper. Let it all boil up once more, skim again, and put the saucepan at the side of the stove to simmer for about three hours. Then strain, and when cold remove all superfluous fat. The next day cut up into thin Julienne-like strips, four ounces of sorrel and a few lettuce leaves, put them into a stewpan with two ounces of salt butter, and stir them well for about ten minutes, adding also a little white pepper and a grate of nutmeg. Then add a sufficiency of the above stock, bring to the boil, and afterwards let the soup simmer by the side of the stove for half an hour. At the time of serving, strain into the soup tureen the yolks of two eggs mixed with three tablespoonfuls of cream. Then add the soup gradually, stirring quickly the whole time.
Merlans au vin blanc (Whiting with White Wine). — Take some fillets of whiting, trim them neatly, season them with pepper and salt, and lay them in a buttered baking-tin. Pour into the tin as much white stock and French white wine (not sherry), in.
Little French Dinners.
equal parts, as will just cover the fish ; add a few mushrooms, a blade of mace, and a couple of shallots cut in half. Cover the tin with a buttered paper and put it in the oven for ten to fifteen minutes. Meanwhile mix up in a saucepan on the fire for a minute or two a heaped tablespoonful of flour, and an ounce of butter, then stir into it as much of the liquor in which the fillets have been cooked as will make enough sauce ; stir this for fully five minutes on the fire, and at the last minute mix in, off the fire, the yolks of one or two eggs beaten up with a little cold water. Dish up the fillets, which should be lifted out of the tin with a slice, and pour the sauce over them.
Longe d'agneau a la Berthier (Loin of Lamb a la Berthier). — Choose a nice loin of lamb, remove all unnecessary fat, and roast the joint at a fairly brisk fire, basting it frequently the whole time. Just before it is done, sprinkle it with salt and serve surrounded by the following garnish : Boil a quantity of young artichoke bottoms in salted water, or preserved ones may be used when the fresh are not in season. Prepare a jardiniere with carrots and turnips cut to the size of peas, haricot beans, or French beans, peas, etc., all separately boiled. Mix these together in a saucepan with a little white sauce previously prepared and with a small quantity of glaze. Fill all the artichoke bottoms with a little heap of this jardiniere and they are ready. Hand round at the same time potatoes cooked as follows :
Records on this page
Sorrel SoupMerlans an vin blanc (Whiting with White Wine)Longe d'agnean a la Berthier (Loin of Lamb a la Berthier)