Soyer's standard cookery

' SOYER'S STANDARD COOKERY COPYRIGHT, 1911 BY STURGIS & WALTON COMPANY Set up and Electrotyped Published, August 1912 CONTENTS CONSOMMES— SOUPS I SAUCES 36 FISH AND FISH SAUCES 66 POULTRY AND GAME 113 EGGS 197 JOINTS OR ROASTS 225 SWEETS AND PASTRY 230 SOUFFLES AND SOUFFLE OMELETTES 289 JELLIES, JAMS, PRESERVES, FRUIT, PICKLES 295 CHEESE DISHES 307 VEGETABLE SALADS 314 FRUITS: FRESH, PRESERVED 318 HoRS-D'CEuvRES 323 BREAD, ROLLS, MUFFINS, BUNS AND PASTES 338 CAKE FILLINGS, FROSTINGS AND ICINGS 361 DISHES MADE WITH CEREALS 371 SPECIAL TASTY DISHES FOR BREAKFAST, SUPPER OR HIGH TEA 383 VARIOUS FRUIT BEVERAGES 395 COFFEE AND COCOA 402 JEWISH DISHES 408 A WEEK'S DINNERS FOR THE WORKING-MAN'S HOME . . . .416 QfiftQ LIST OF ILLUSTRATIONS A Simple Dish of Dessert (in Color) Frontispiece TO FACE Facsimile Title-page of an Early Cookery Book published by Alexis Soyer viii Various Cold Collations (in Color) 40 Cutlets in Preparation for Cooking 172 Roast Ribs of Beef: Method of Carving 200 Saddle of Mutton: How to Carve (No. i) 226 1 Saddle of Mutton: How to Carve (No. 2) 228 Joints Made Ready for Table (in Color) 306 Various Cakes and Confections (in Color) 360 Ham Prepared for Table 380 How to Make Good Coffee (No. i) . . .404 How to Make Good Coffee (No. 2) 406 INTRODUCTION. There was a saying, current many years ago, that " the French have a hundred sauces and one religion, while the English are a nation of a hundred religions and one sauce." This friendly gibe has lost its point, for while the French have retained their hundred sauces, and even added to the number, they have come near to losing — if they have not lost — their one religion ; while the English, with their tale of religions undiminished, have, thanks to their French neighbors, given kindly welcome to more than ten times one hundred sauces, and made it difficult to trace the one which used to reign in solitary state. And this remarkable change dates from that significant period — the early days last century — when, balked of our subjugation by the sword, the gallant Frenchmen came, saw and conquered us with a force comprised of but two enterprising chefs, armed with nothing more warlike than their toasting-forks and brains-marie ! Louis Eustache Ude and Alexis Soyer were the names of the doughty ones, and while both achieved fame in their day, it was given only to Alexis Soyer to have his name lastingly engraved on the Scroll of Fame. " The impression grows on us," said The Globe, in a burst of enthusiasm, " that the man of the age is neither Sir Robert Peel, nor Lord John Russell, nor even Ibrahim Pacha, but Alexis Soyer." " Soyer has taught us to eat not to appease hunger, but to elevate the soul," said The Times in 1847, whilst George Augustus Sala, with a magnanimity the more remarkable because he so seldom praised, wrote of his one-time patron : — "He was, in more than one sense, a public benefactor, and won the respect of all by a great capacity for organization, and by the manliness, simplicity, and uprightness of his character." Born in 1809 at Miaux-en-Brie, Soyer was destined by his parents for the service of the Church, but the life ecclesiastical proved not to his taste, so in 1820 he went to Paris, and was apprenticed to a cook at Grignon. He quickly rose to be