Names given to quenelles, creams, etc., often
have reference to the fancy moulds in which they
are dressed. For instance, Petites cremes au
Chevalier are creams steamed or set in moulds
made to represent little horseshoes. So petites
cignes, petits chevanx, papillons, etc., refer to the
moulds.
Even petites langues, petits jambonneaux, petits
poulets, do not necessarily imply something made
of tongue, ham, or chicken.
Very few such names are introduced in these
pages. They are obviously only the passing
fashion of the moment, and do more credit to the
PREFACE TO REVISED EDITION. ix
skill of the ironmonger than to that of the
cook.
From the number of dishes described, it is hoped
that it will be found easy to select such as shall
be suited to the occasion for which they are re-
quired, whether for homely dinners, or for more
elaborate entertainments. Complete menus of the
former class will be found in the author's " Daily
Dinners," which, with the assistance here given,
may be enlarged or varied without difficulty.
In planning a dinner, ladies are reminded not
to be content with dishes individually excellent,
without regard to the contrast they bear to one
another.
Variety is required, not only in the material,
but also in the style of dressing, and in the accom-
panying sauces and garnishes.
Light and dark dishes should as far as possible
succeed one another. The same sauce should not
appear twice. Several sorts of pastry should be
avoided. "When cold dishes form part of the menu,
they should be interspersed judiciously among the
others.
The author has adhered to her original inten-
tion of giving descriptions rather than recipes.
They will probably be sufficient, in most cases, to
enable the mistress to give directions which a
X PREFACE TO REVISED EDITION.
fairly competent cook may carry out without the
aid of a detailed recipe. But should they be found
insufficient, recourse may always be had to some
of the excellent cookery-books now published.
CONTENTS.
INTRODUCTION , , . ,
PREFACE TO REVISED EDITION , ,
CHAPTER I.
HORS D'CEUVRES
CHAPTER II.
SOUPS OB POTAGES— Clear and thick! 8
CHAPTER III.
FISH OR POISSONS— Different modes of dressi ng Fish; Shell-
Fish and Fish Entrees . . . . . 17
CHAPTER IV.
ENTREES— Of Beef, Veal, Mutton, Lainb, Pork, Poultry,
Game . . . . . . . . .46
CHAPTER V.
REMOVES OR RELEVES — Of Beef, Veal, Mutton, Lamb, Pork,
Poultry, Game 106
CHAPTER VI.
ROASTS, OB ROTS 136
xii CONTENTS.
CHAPTER VII.
PAGE
VEGETABLES, OR LEJUMES, AND SALADS . . . ,13!)
CHAPTER VIII.
EGGS AND OMELETTES . , . . . . , 1G1
CHAPTER IX.
ENTREMETS— Cakes and Pastry, Puddings, Fritters, Compotes
of Fruit, Creams, Jellies . . . 1C6
CHAPTER X.
SAVOUET ENTREMETS , , , , , , . 201
CHAPTER XL
ICES, OB Gf-ACES, AND SORBETS , , , , .211
CHAPTER XII.
SAUCES AND GARNISHES , , , , . , .218
INDEX . 227
MENUS MADE EASY.
CHAPTEE I.
HOKS D'CEUVKES.
A LAKGE dinner may begin with one of the following
hors d'oeuvres : —
Huitres au naturel. Oysters, served in the shells,
with lemon, and slices of brown bread and
butter.
Page 1
Presented as published in 1894. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Names given to quenelles, creams, etc., often
have reference to the fancy moulds in which they
are dressed. For instance, Petites cremes au
Chevalier are creams steamed or set in moulds
made to represent little horseshoes. So petites
cignes, petits chevanx, papillons, etc., refer to the
moulds.
Even petites langues, petits jambonneaux, petits
poulets, do not necessarily imply something made
of tongue, ham, or chicken.
Very few such names are introduced in these
pages. They are obviously only the passing
fashion of the moment, and do more credit to the
PREFACE TO REVISED EDITION. ix
skill of the ironmonger than to that of the
cook.
From the number of dishes described, it is hoped
that it will be found easy to select such as shall
be suited to the occasion for which they are re-
quired, whether for homely dinners, or for more
elaborate entertainments. Complete menus of the
former class will be found in the author's " Daily
Dinners," which, with the assistance here given,
may be enlarged or varied without difficulty.
In planning a dinner, ladies are reminded not
to be content with dishes individually excellent,
without regard to the contrast they bear to one
another.
Variety is required, not only in the material,
but also in the style of dressing, and in the accom-
panying sauces and garnishes.
Light and dark dishes should as far as possible
succeed one another. The same sauce should not
appear twice. Several sorts of pastry should be
avoided. "When cold dishes form part of the menu,
they should be interspersed judiciously among the
others.
The author has adhered to her original inten-
tion of giving descriptions rather than recipes.
They will probably be sufficient, in most cases, to
enable the mistress to give directions which a
X PREFACE TO REVISED EDITION.
fairly competent cook may carry out without the
aid of a detailed recipe. But should they be found
insufficient, recourse may always be had to some
of the excellent cookery-books now published.
CONTENTS.
INTRODUCTION , , . ,
PREFACE TO REVISED EDITION , ,
CHAPTER I.
HORS D'CEUVRES
CHAPTER II.
SOUPS OB POTAGES— Clear and thick! 8
CHAPTER III.
FISH OR POISSONS— Different modes of dressi ng Fish; Shell-
Fish and Fish Entrees . . . . . 17
CHAPTER IV.
ENTREES— Of Beef, Veal, Mutton, Lainb, Pork, Poultry,
Game . . . . . . . . .46
CHAPTER V.
REMOVES OR RELEVES — Of Beef, Veal, Mutton, Lamb, Pork,
Poultry, Game 106
CHAPTER VI.
ROASTS, OB ROTS 136
xii CONTENTS.
CHAPTER VII.
PAGE
VEGETABLES, OR LEJUMES, AND SALADS . . . ,13!)
CHAPTER VIII.
EGGS AND OMELETTES . , . . . . , 1G1
CHAPTER IX.
ENTREMETS— Cakes and Pastry, Puddings, Fritters, Compotes
of Fruit, Creams, Jellies . . . 1C6
CHAPTER X.
SAVOUET ENTREMETS , , , , , , . 201
CHAPTER XL
ICES, OB Gf-ACES, AND SORBETS , , , , .211
CHAPTER XII.
SAUCES AND GARNISHES , , , , . , .218
INDEX . 227
MENUS MADE EASY.
CHAPTEE I.
HOKS D'CEUVKES.
A LAKGE dinner may begin with one of the following
hors d'oeuvres : —
Huitres au naturel. Oysters, served in the shells,
with lemon, and slices of brown bread and
butter.