Cut stale bread in thin slices, then in triangles — pyramid style.
Fry in very hot fat until brown, then drain. Heat the platter
that is to be used. Make a paste [see preceding recipe: Border
of Fried Bread Rings]. Raise the bread on the platter with the
point up, fasten with the paste as close to one another as po sible.
Let stand to dry, until ready to serve.
Puff Paste Garnishing {Garniture a la Petit Chou)
Roll out puff paste. Cut in half-moon shapes, put on a baking
sheet, bake until brown. When done, arrange around the platter
as a garnishing for creamed meats and fish, poulette, terrapin
styles, etc.
Garnishing {Garniture) a la Financiere
Is composed of cock’s combs, quenelles, pieces of sweetbreads,
chicken or duck livers, etc. Make a rich brown bordelaise sauce✪ Garnishing a la Financiere,
leaving the parsley out, add the cooked ingredients to the sauce.
Have very hot when garnishing the platter.
Garnishing {Garniture) a la Macedoine
Is composed of white and yellow turnips, carrots, onions,
cut in very small dices and cooked, also string beans that have
been cut in thin strips across and cooked with peas✪ Garnishing a la Macedoine until very
green. Mix together. Garnishing for different dishes. Can also be
mixed with a white or brown sauce.
Garnishing {Garniture) a la Chipolata
Is composed of small round fried pieces of sausages, bacon, and
mushrooms, cooked and fried chestnuts. Put in a brown sauce✪ Garnishing a la Chipolata and
serve around different meat dishes. The dish can then have a la
chipolata added to its name.
VEGETABLES (Legumes)
Boiled Potatoes ( Pommes bouillies )
Select nice-sized potatoes, peel well — be careful not to take off
too much as the best part and strength lie next to the skin; put in
a pan with cold water (sufficient to cover them) and some salt;
cook tender from twenty-five to thirty-five minutes — well covered.
When serving, arrange in a dish with some melted butter over them;
sprinkle with chopped parsley✪ Boiled Potatoes. Serve with any kind of cooked,
roasted, broiled, or fried meat.
These potatoes can be made fancy after first peeling them, then
peel with the French scalloped knife before cooking them. They
can be cut in any shape as a pear, apple, etc.
Boiled Potatoes in Their Jackets
Pommes de Terre en Robe de Chambre
Wash the potatoes well, peel about half inch skin all around, put
in cold water sufficient to cover them with some salt; cook until
well done, drain off the water. Arrange on a paper doily in a
vegetable dish. These potatoes are generally served with any
kind of beef or boiled salt meat, also with boiled salt fish.
Mashed Potatoes ( Pommes purees )
Peel the potatoes and boil [see recipe: Boiled Potatoes]. Put
through a ricer or mash very fine; add to one quart of potatoes
one tablespoon butter and one cup boiling milk✪ Mashed Potatoes; beat the potatoes
until white and creamy. Press the potatoes a little with a knife
on top of the dish, put a little parsley in the centre and serve very
hot.
Potato Croquettes ( Croquettes de Pommes )
Boil the potatoes well [see recipe: Boiled Potatoes] and mash.
Add one tablespoon butter, pepper and salt. Roll in little cro¬
quettes, then roll in flour, then egg; leave on a table ten minutes
to dry, roll in egg again and fresh bread crumbs✪ Potato Croquettes, fry in hot fat.
Put in the oven to get thoroughly hot. Arrange on a paper doily
or small napkin, in a vegetable dish, for luncheon or dinner.
Potato Croquettes a la Hedgehog
Croquettes de Pommes a la Herissort
Page 407 · 6 recipe records on this page
Presented as published in 1918. 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
Cut stale bread in thin slices, then in triangles — pyramid style. Fry in very hot fat until brown, then drain. Heat the platter that is to be used. Make a paste [see preceding recipe: Border of Fried Bread Rings]. Raise the bread on the platter with the point up, fasten with the paste as close to one another as possible. Let stand to dry, until ready to serve.
Puff Paste Garnishing {Garniture a la Petit Chou)
Roll out puff paste. Cut in half-moon shapes, put on a baking sheet, bake until brown. When done, arrange around the platter as a garnishing for creamed meats and fish, poulette, terrapin styles, etc.
Garnishing {Garniture) a la Financiere
Is composed of cock’s combs, quenelles, pieces of sweetbreads, chicken or duck livers, etc. Make a rich brown bordelaise sauce, leaving the parsley out, add the cooked ingredients to the sauce. Have very hot when garnishing the platter.
Garnishing {Garniture) a la Macedoine
Is composed of white and yellow turnips, carrots, onions, cut in very small dices and cooked, also string beans that have been cut in thin strips across and cooked with peas until very green. Mix together. Garnishing for different dishes. Can also be mixed with a white or brown sauce.
Garnishing {Garniture) a la Chipolata
Is composed of small round fried pieces of sausages, bacon, and mushrooms, cooked and fried chestnuts. Put in a brown sauce and serve around different meat dishes. The dish can then have a la chipolata added to its name.
VEGETABLES (Legumes)
Boiled Potatoes ( Pommes bouillies )
Select nice-sized potatoes, peel well — be careful not to take off too much as the best part and strength lie next to the skin; put in a pan with cold water (sufficient to cover them) and some salt; cook tender from twenty-five to thirty-five minutes — well covered. When serving, arrange in a dish with some melted butter over them; sprinkle with chopped parsley. Serve with any kind of cooked, roasted, broiled, or fried meat.
These potatoes can be made fancy after first peeling them, then peel with the French scalloped knife before cooking them. They can be cut in any shape as a pear, apple, etc.
Boiled Potatoes in Their Jackets Pommes de Terre en Robe de Chambre
Wash the potatoes well, peel about half inch skin all around, put in cold water sufficient to cover them with some salt; cook until well done, drain off the water. Arrange on a paper doily in a vegetable dish. These potatoes are generally served with any kind of beef or boiled salt meat, also with boiled salt fish.
Mashed Potatoes ( Pommes purees )
Peel the potatoes and boil [see recipe: Boiled Potatoes]. Put through a ricer or mash very fine; add to one quart of potatoes one tablespoon butter and one cup boiling milk; beat the potatoes until white and creamy. Press the potatoes a little with a knife on top of the dish, put a little parsley in the centre and serve very hot.
Potato Croquettes ( Croquettes de Pommes )
Boil the potatoes well [see recipe: Boiled Potatoes] and mash. Add one tablespoon butter, pepper and salt. Roll in little cro¬ quettes, then roll in flour, then egg; leave on a table ten minutes to dry, roll in egg again and fresh bread crumbs, fry in hot fat. Put in the oven to get thoroughly hot. Arrange on a paper doily or small napkin, in a vegetable dish, for luncheon or dinner.
Potato Croquettes a la Hedgehog
Croquettes de Pommes a la Herissort
Records on this page
Garnishing a la FinanciereGarnishing a la MacedoineGarnishing a la ChipolataBoiled PotatoesMashed PotatoesPotato Croquettes