de renne.
mou.
de petit-lait.
Cheeses.
Brie cheese.
Cheddar cheese.
Cheshire cheese.
Camembert cheese.
Cream cheese.
Camel cheese.
Carraway seed cheese.
Dutch cheese.
Ewe-milk cheese.
Gloucester cheese.
Green cheese.
Goat cheese.
New milk cheese.
Green herb cheese.
Limbourg cheese.
Liptau cheese.
Neufchatel cheese.
Gorgonzola cheese.
Mayence hand-cheese.
Parmesan cheese.
Port Salut cheese.
Roquefort cheese.
Stilton cheese.
Swiss cheese.
Gruyere cheese.
Sage cheese.
Reindeer cheese.
German curd cheese.
Whey cheese.
PART V.
HECHEECHE COOKEEY,
COMPEISING
THE LATEST RECIPES FOR
HORS-D'CEUVRE,
80UPS, DRESSED FISH, ENTRIES,
REMOVES,
SAUCES and GARNITURES,
SECOND COURSE DISHES,
DRESSED VEGETABLES and SALADS,
SWEET ENTREMETS and
SAVOURIES.
22
SPECIME^T-MENUS FOE LITTLE DINNERS
FOE EYEEY MONTH IN THE YEAE.
Other Menus will be found in tlie Chapter treating
of the compilation of Bills of Fare, &c.
The dishes named in these Menus are in accordance
with the products of the season, and the directions for
preparing the same will be found concisely described
and explained under the respective headings of the
Recipes.
The quantities given are usually calculated for
about six or eight persons : these can be increased or
reduced according to requirement.
Note. — Plain Vegetables have not been entered in
these Menus. These should be selected according to
the season as well as the taste of the diners.
342
r.ECHERCHE COOKERY.
MENU.
Consomme Brnnoise.
Filets de Merlans au gratin.
Salmis de Perdreaux.
Artichauts a la Barigoule.
Mousses de Foie gras
a la Reine.
Filet de Boeuf roti.
Pommes de terre Duchesse.
Charlotte a la St. Jose.
Huitres en caisses a la
Diable.
In Season. — Dutch salmon, eels, flounders, lobsters, herrings,
mackerel, oysters, soles, scallops, turbot, sprats, crayfish.— Arti-
chokes, sprouts, Spanish onions, parsnips, salsify, savoys.—
Black-game, capons, ducks pintail, geese, larks.
RECHERCHE COOKERY.
343
MENU.
Potage Bisque de Homarcl.
Cabillaud recrepi.
Sauce aux Huitres.
Filets de Mouton
a PAlgerienne.
Flageolets a la Poulettc.
Chapon bard6 Eoti,
Salade.
Pommes de terre farcies.
Pommes au riz merin-
guees.
Condoles a I'Anchois.
In Season. — Cod, eels, plaice, oysters, scallops, skate, smelts,
sprats, whitebait, shrimps, trout, turbot.— Celery, leeks, lettuce,
mushrooms, cucumbers, kale, salsify. — Apples, pears, melons
(Spanish). — Wild duck, hares, woodcock.
844
RECHERCHE COOKERY.
MENU.
Consomme St. Hubert.
Bouchees aux Huitres.
Sole au Parmesan.
Poulet frit a la Tyrolienne.
Sauce Eemoulade.
Gigot d'Agneau roti.
Epinards a la Bechamel.
Creme a la Eomaine.
Tartines a la Baroda.
In Season. — Crabs, doreys, haddocks, skate, salmon, white
bait. — New Jersey potatoes, spinach, tomatoes. — Guinea fowls,
capons, landrails, plovers, ptarmigan, quails, widgeon.— Apples,
bananas, hot-house pine?, figs and grapes, Seville oranges.
RECHERCHE COOKERY.
345
Caviar aux Ecrevisses
Petites Marmites,
Parisienne.
Filets de Truite, Milanaibe.
Teudrons d'Agneau aux
pointes d'Asperges.
Pommes de terra nouvelles
a la Chateau.
Pigeons farcis a la
Princesse.
Salade a la Lyonnaise.
Pouding aux Peches a la
Kichelieu.
Page 121
Presented as published in 1892. 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.
de renne.
mou.
de petit-lait.
Cheeses.
Brie cheese.
Cheddar cheese.
Cheshire cheese.
Camembert cheese.
Cream cheese.
Camel cheese.
Carraway seed cheese.
Dutch cheese.
Ewe-milk cheese.
Gloucester cheese.
Green cheese.
Goat cheese.
New milk cheese.
Green herb cheese.
Limbourg cheese.
Liptau cheese.
Neufchatel cheese.
Gorgonzola cheese.
Mayence hand-cheese.
Parmesan cheese.
Port Salut cheese.
Roquefort cheese.
Stilton cheese.
Swiss cheese.
Gruyere cheese.
Sage cheese.
Reindeer cheese.
German curd cheese.
Whey cheese.
PART V.
HECHEECHE COOKEEY,
COMPEISING
THE LATEST RECIPES FOR
HORS-D'CEUVRE,
80UPS, DRESSED FISH, ENTRIES,
REMOVES,
SAUCES and GARNITURES,
SECOND COURSE DISHES,
DRESSED VEGETABLES and SALADS,
SWEET ENTREMETS and
SAVOURIES.
22
SPECIME^T-MENUS FOE LITTLE DINNERS
FOE EYEEY MONTH IN THE YEAE.
Other Menus will be found in tlie Chapter treating
of the compilation of Bills of Fare, &c.
The dishes named in these Menus are in accordance
with the products of the season, and the directions for
preparing the same will be found concisely described
and explained under the respective headings of the
Recipes.
The quantities given are usually calculated for
about six or eight persons : these can be increased or
reduced according to requirement.
Note. — Plain Vegetables have not been entered in
these Menus. These should be selected according to
the season as well as the taste of the diners.
342
r.ECHERCHE COOKERY.
MENU.
Consomme Brnnoise.
Filets de Merlans au gratin.
Salmis de Perdreaux.
Artichauts a la Barigoule.
Mousses de Foie gras
a la Reine.
Filet de Boeuf roti.
Pommes de terre Duchesse.
Charlotte a la St. Jose.
Huitres en caisses a la
Diable.
In Season. — Dutch salmon, eels, flounders, lobsters, herrings,
mackerel, oysters, soles, scallops, turbot, sprats, crayfish.— Arti-
chokes, sprouts, Spanish onions, parsnips, salsify, savoys.—
Black-game, capons, ducks pintail, geese, larks.
RECHERCHE COOKERY.
343
MENU.
Potage Bisque de Homarcl.
Cabillaud recrepi.
Sauce aux Huitres.
Filets de Mouton
a PAlgerienne.
Flageolets a la Poulettc.
Chapon bard6 Eoti,
Salade.
Pommes de terre farcies.
Pommes au riz merin-
guees.
Condoles a I'Anchois.
In Season. — Cod, eels, plaice, oysters, scallops, skate, smelts,
sprats, whitebait, shrimps, trout, turbot.— Celery, leeks, lettuce,
mushrooms, cucumbers, kale, salsify. — Apples, pears, melons
(Spanish). — Wild duck, hares, woodcock.
844
RECHERCHE COOKERY.
MENU.
Consomme St. Hubert.
Bouchees aux Huitres.
Sole au Parmesan.
Poulet frit a la Tyrolienne.
Sauce Eemoulade.
Gigot d'Agneau roti.
Epinards a la Bechamel.
Creme a la Eomaine.
Tartines a la Baroda.
In Season. — Crabs, doreys, haddocks, skate, salmon, white
bait. — New Jersey potatoes, spinach, tomatoes. — Guinea fowls,
capons, landrails, plovers, ptarmigan, quails, widgeon.— Apples,
bananas, hot-house pine?, figs and grapes, Seville oranges.
RECHERCHE COOKERY.
345
Caviar aux Ecrevisses
Petites Marmites,
Parisienne.
Filets de Truite, Milanaibe.
Teudrons d'Agneau aux
pointes d'Asperges.
Pommes de terra nouvelles
a la Chateau.
Pigeons farcis a la
Princesse.
Salade a la Lyonnaise.
Pouding aux Peches a la
Kichelieu.