GRENADINS OF VENISON A LA CUMBERLAND ^=5
Cut small chops from the loin part of a saddle of
venison, remove all the bones and skin. Lard these
pieces with very thin strips of salt pork. Season with
salt and pepper, " saute " them in hot butter✪ Grenadins of Venison a la Cumberland for a few
minutes to keep them rare; dish them up in the shape
of a crown, and fill the centre of the crown with small
round croquettes made of sweet potatoes. Pour Sauce
Cumberland over the grenadins, and serve.
CIVET OF RABBITS
Skin and wash a rabbit, cut in pieces, season with salt
and pepper. Fry in butter to a golden colour, then
sprinkle over them two heaping tablespoonfuls of flour
and cook for a few minutes more to brown the flour.
Add one-half a pint of claret wine and a pint of brown
stock. Stir it well to obtain a smooth sauce. Add a
bunch of parsley, a bay leaf, three cloves, and a clove
of garlic, all tied together with a string (called a bouquet,
which is taken out before serving), also ten very small
onions previously fried in butter, twelve mushroom heads✪ Civet of Rabbits,
67
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
and twelve small pieces of bacon cut in cubes, par-
boiled and fried. Let all simmer together for an hour,
or until the meat is tender. Serve in a deep entree
dish and surround with heart-shaped croutons fried in
butter.
68
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
ENTREES OF LAMB AND MUTTON
LAMB CHOPS A LA FAVORITE ^£
Broil six well-trimmed lamb chops. Put them in a dish.
Cover each chop with a thin slice of beef tongue, cut
heart-shaped and heated in some stock or gravy. On
top of this put a teaspoonful of very thick Bearnaise
Sauce and a round slice of truffle on the Bearnaise.
These three colours make a pretty effect. Put a bouquet
of mixed vegetables (macedoine) in the centre, stick a
paper frill on the bone of each chop, and pour some
gravy✪ Lamb Chops A La Favorite in the bottom of the dish.
NOISETTE OF LAMB A LA ROBINSON ^
Cut four chops from a loin of lamb; trim well, leaving
only a small piece of fat at the end of each. Broil, and
dish each up on a round piece of toast. Slice five or six
chicken livers, also two good-sized fresh mushrooms,
season with salt and pepper, and fry together in butter
for a few minutes. While frying, add a teaspoonful of
finely chopped onions, then two tablespoonfuls of sherry
wine, and a small cup of brown sauce. Cook for four
minutes, add the juice of one-half a lemon, some chopped
parsley✪ Noisette of Lamb A La Robinson, and pour over the noisettes.
MINIONS OF LAMB, ANDALOUSE ^
Cut from the best part of a leg of lamb small steaks, and
trim in round pieces (called minions). Saute in butter
until cooked, dish them up on round pieces of toast, and
cover them with a Sauce Trianon. Put a slice of truffle
on each. Have some cooked spaghetti cut in pieces an
inch and a half long, cook for a few minutes in a very
thick tomato sauce, add a little grated Parmesan cheese,
season well, and surround the minions with this gar-
nishing.
69
iW/*""
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
=i
LOUIS' EVERY WOMAN'S COOK BOOK
MUTTON CHOPS DEVILLED ENGLISH STYLE ^ ✪ Mutton Chops Devilled English Style
Page 37 · 5 recipe records on this page
Presented as published in 1910. 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
GRENADINS OF VENISON A LA CUMBERLAND ^=5
Cut small chops from the loin part of a saddle of venison, remove all the bones and skin. Lard these pieces with very thin strips of salt pork. Season with salt and pepper, " saute " them in hot butter for a few minutes to keep them rare; dish them up in the shape of a crown, and fill the centre of the crown with small round croquettes made of sweet potatoes. Pour Sauce Cumberland over the grenadins, and serve.
CIVET OF RABBITS
Skin and wash a rabbit, cut in pieces, season with salt and pepper. Fry in butter to a golden colour, then sprinkle over them two heaping tablespoonfuls of flour and cook for a few minutes more to brown the flour. Add one-half a pint of claret wine and a pint of brown stock. Stir it well to obtain a smooth sauce. Add a bunch of parsley, a bay leaf, three cloves, and a clove of garlic, all tied together with a string (called a bouquet, which is taken out before serving), also ten very small onions previously fried in butter, twelve mushroom heads,
When Served.
Guests.
Remarks.
and twelve small pieces of bacon cut in cubes, parboiled and fried. Let all simmer together for an hour, or until the meat is tender. Serve in a deep entree dish and surround with heart-shaped croutons fried in butter.
When Served.
Guests.
Remarks.
ENTREES OF LAMB AND MUTTON
LAMB CHOPS A LA FAVORITE ^£ Broil six well-trimmed lamb chops. Put them in a dish. Cover each chop with a thin slice of beef tongue, cut heart-shaped and heated in some stock or gravy. On top of this put a teaspoonful of very thick Bearnaise Sauce and a round slice of truffle on the Bearnaise. These three colours make a pretty effect. Put a bouquet of mixed vegetables (macedoine) in the centre, stick a paper frill on the bone of each chop, and pour some gravy in the bottom of the dish.
NOISETTE OF LAMB A LA ROBINSON ^
Cut four chops from a loin of lamb; trim well, leaving only a small piece of fat at the end of each. Broil, and dish each up on a round piece of toast. Slice five or six chicken livers, also two good-sized fresh mushrooms, season with salt and pepper, and fry together in butter for a few minutes. While frying, add a teaspoonful of finely chopped onions, then two tablespoonfuls of sherry wine, and a small cup of brown sauce. Cook for four minutes, add the juice of one-half a lemon, some chopped parsley, and pour over the noisettes.
MINIONS OF LAMB, ANDALOUSE ^
Cut from the best part of a leg of lamb small steaks, and trim in round pieces (called minions). Saute in butter until cooked, dish them up on round pieces of toast, and cover them with a Sauce Trianon. Put a slice of truffle on each. Have some cooked spaghetti cut in pieces an inch and a half long, cook for a few minutes in a very thick tomato sauce, add a little grated Parmesan cheese, season well, and surround the minions with this garnishing.
When Served.
Guests.
Remarks.
MUTTON CHOPS DEVILLED ENGLISH STYLE ^
Records on this page
Grenadins of Venison a la CumberlandCivet of RabbitsLamb Chops A La FavoriteNoisette of Lamb A La RobinsonMutton Chops Devilled English Style