FoodNet

Little French dinners

1898

Page 62

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Piquante Sauce, 5 Toast, 89 Sardine — Salad, 101 Toast, 87 Shrimps — Endive and Shrimp Salad, 98 Soup, 33 Sole- Fillets of, A la Cardinal, 76 A la Venitienne, 28 Mousseline Sauce with» 50 Stuffed and Baked, 10 Turbot— A la Cardinal, 82 A la Mazarine, 45 Whitebait, Devilled, 25 Whiting— Boudins of, with Sauce Supreme, 54 Index. PISH — continued. Whiting — continued. Fillets of— A la Cherbourg, 71 Au Vin Blanc, 7 Baked, 79 GAME — Grouse, Salmi of, 51 Hare, Jugged, 67 Prairie-Hen, Roasted, 24 Partridges, Stewed with Mushrooms, 11 Pheasants, Roasted, 18 Quails, Koasted, 58 Rabbits, Boiled and Served with Sauce Soubise, 42 Souffles of, 83 Snipe, Grilled, 49 Toast, 89 Wild Duck, Roasted with Orange Sauce, 56 Woodcock, :\ la Celestin, 6 MEAT — Beef, Braised, 199 Fillet of, A la Napolitaine, 3 A la Palestine, 51 Braised with Vegeta- bles, 45 Collops of, with Foie- gras, 14 Flemish Fashion, 23 Marrow Toast, 88 Sirloin of, Roasted, 70 Lamb- Cutlets, New Potatoes, with, 21 Spinach, with, 43 Fillets of, Cendrillon, 77 Cucumber, with, 31 Loin of, A la Berthier, 8 Roasted, 67 Saddle of, with Peas, 40 Mutton — Cutlets, In Jelly, 5 MEAT — continued. Mutton, Cutlets — continued. Vegetables with, 64 Hashed, 106 Kidney Toast, 89 Leg of, k la Parisienne, 29 Minced, with Poached Eggs, 107 Neck of, Fillets of, A la Roumaine, 71 Spinach with, 55 Roasted, 80 Ox-palates— A la Robert, 79 Tomato Sauce, with, 17 Ox-tail— A la Mode, 34 Soup, 57 Sweetbread — Patties, 2 Stewed in Cases, 82 Tongue and Egg Toast, 88 Veal— A la Suzanne, 48 Collops a 1'Anglaise, 58 Fillet of, Served with New Potatoes, 26 POULTRY — Chicken and Fowls, Fricassee of, 37 Puree of, 17 Saute 11 FEstragon, 02 Liver Toast, 90 Ducks, Roasted and Served with Turnips, 34 Pigeons, Roasted, 32 PUDDINGS AHJ> SWEETS — Bread, Baked Pudding, 93 Lemon Meringue Pud- ding, 94 Meringue, 92 " Pain Perdu," 93 Queen of Puddings, 92 Steamed Pudding, 93 Cherries, Darioles with, 38 Chestnut Cream, 21 Index. PUDDINGS ANDSWEETS — conid. Chocolate — Bavaroise, 46 Cakes, Little, 86 Souffle, 41 Coffee Custards, 84 Compote, Apricot, 16 Cones with Vanilla Cream, 29 Creams — Chestnut, 21 Eussian, 62 Vanilla, 29 Frangipane Tart, 49 Fritters, Danish, 9 Gateau — De Noisettes, 12 De Saison, 65 Des " Trois-Freres," 72 Gitana Pudding, 3 Gooseberries a la St. Honore, 36 Lemon Souffle, 70 Mousse a 1'Orange, 19 Pancakes, French, 77 Pears en Surprise, 52 Ehubarb — Gateau a la Tartarie, 59 Flan of, 27 Bice a la Cannelle, 15 Eussian Cream, 62 Snow Eggs au Citron, 32 Souffle Omelet, 80 Souffles (see that title) Stockholm Pudding, 75 SALADS — A la Chicago, 99 A la Danoise, 99 A la Eegence, 100 Americaine, 101 Barbe de Capucin (Endive), 59,97 Cauliflower and French Bean, 101 Celeriac, 18 Chicory and Tomato, 100 Dressings for, Hints About, 96 Endive and Shrimp, 98 Fish, 101 SALADS — continv s d . Flageolet, 98 French Bean, 46 Lettuce, 96 Potato, 5 (with Watercress), 98 Eouge et Noir, 100 Sardine, 101 Sauce, 21 Shrimp and Endive, 98 Tomato, 97 (with Chicory), 100 Watercress and Potato, 98 SAUCES — Bechamel, 61 Bread, 95 Cardinal, 82 Celadon, 57 Diplomate, 47 Gooseberry, 31 Hollandaise, 36, 85 Mousseline, 50 Orange, 55 Piquante, 5 Portuguese, 20 Eaifort (Horseradish), 70 Sabayonne, 13 Salad, 21 Soubise (Onion), 42 Supreme, 54 Tomato, 17 Watercress, 14 SAVOURIES — Anchovy Stuffing for Eggs 9