water for fifteen minutes the crumbs of a loaf of bread ; press out all the
water either with the hands or through a cloth, put the crumbs in a bowl
with three whole raw eggs, a tablespoonful of salt, two teaspoonfuls of
pepper, a tablespoonful of sage, a large half teaspoonful of nutmeg, three
skinned sausages, and a pinch of chopped parsley✪ American Forcemeat. Add the cooked
onions, and mix well together ; use the forcemeat when needed in other
recipes.
230. Mushroom Garnishing. — Mince finely twelve mushrooms and
place them in a saucepan with half a pint of Madeira sauce (No. 185).
Cook for five minutes, and serve.
231. Garnishing Bayard. — Cut into very thin round slices with a
tube one good-sized truffle, one ounce of cooked smoked beef-tongue, three
mushrooms, and two artichoke bottoms. Place all in a saucepan on the
fire with half a wine-glassful of Madeira wine. Reduce to one-half,
which will take about five minutes. Then add half a pint of Espagnole
sauce (No. 151), and cook for fifteen minutes. Surround the dish with
croutons of bread (No. 133) covered with thin slices of pate-de-foie-gras.
232. Garnishing a la Chipolata— for one gallon.— Fry a quarter of a
pound of salt pork, cut dice-shaped, for two minutes in a saucepan ; then
add half a pint of carrots cut tubular shaped, half a pint of onions browned
and glazed in the oven (No. 972), one pint of blanched and peeled chest-
nuts, half a pint of mushrooms, and six small sausages cut in pieces. Add
two quarts of Espagnole sauce (No. 151), half a pint of tomato sauce (No.
205), a tablespoonful of salt, and a large teaspoonful of pepper. Cook
for thirty minutes, and use when needed.
233. Garnishing Vanderbilt. — Peel one green pepper ; chop it very
fine, and place it in a stewpan with one tomato cut into small pieces.
Add an. ounce of butter and eighteen canned, picked, and chopped-up
shrimps ; season with a third of a tablespoonful of salt and a scant tea-
spoonful of pepper. Cook for ten minutes, and use for garnishing.
234. Garnishing Valencienne. — Cut in long shreds one truffle, three
mushrooms, and a very little cooked tongue, adding three tablespoonfuls
of cooked rice ; put all together in a stewpan with three tablespoonfuls of
tomato sauce (No. 205), a third of a tablespoonful of salt, a scant tea-
spooful of pepper, and one tablespoonful of grated cheese✪ Garnishing Valencienne. Boil for five
minutes, and serve when needed.
235. Garnishing Regence. — Take one pint of hot Allemande sauce
(No. 210), add to it six mushrooms cut into large pieces, two truffles, six
quenelles, either of godiveau (No. 221) or chicken, according to the
usage, pieces of sweetbreads, six cocks combs (if handy) and six kidneys.
This garnishing must be poached, before adding it to the sauce, in half a
glassful of white wine, seasoned with a little salt✪ Garnishing Regence and pepper. Let cook
for six minutes, and add it to the sauce ; warm it for three minutes, and
serve. The same for fish, omitting the sweetbreads.
236. Garnishing a hi St. Nazaire. — Add three tablespoonfuls of
court bouillon (No. 142) to a small glassful of white wine, also one table-
spoonful of cooked fine herbs (No. 143) ; add half a pint of Allemande
STOCKS, SAUCES, FORCEMEATS, GARNISHINGS, 183
The table
1889Page 122 · 3 recipe records on this page
Presented as published in 1889. 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
water for fifteen minutes the crumbs of a loaf of bread ; press out all the water either with the hands or through a cloth, put the crumbs in a bowl with three whole raw eggs, a tablespoonful of salt, two teaspoonfuls of pepper, a tablespoonful of sage, a large half teaspoonful of nutmeg, three skinned sausages, and a pinch of chopped parsley. Add the cooked onions, and mix well together ; use the forcemeat when needed in other recipes.
230. Mushroom Garnishing. — Mince finely twelve mushrooms and place them in a saucepan with half a pint of Madeira sauce (No. 185). Cook for five minutes, and serve.
231. Garnishing Bayard. — Cut into very thin round slices with a tube one good-sized truffle, one ounce of cooked smoked beef-tongue, three mushrooms, and two artichoke bottoms. Place all in a saucepan on the fire with half a wine-glassful of Madeira wine. Reduce to one-half, which will take about five minutes. Then add half a pint of Espagnole sauce (No. 151), and cook for fifteen minutes. Surround the dish with croutons of bread (No. 133) covered with thin slices of pate-de-foie-gras.
232. Garnishing a la Chipolata— for one gallon.— Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in a saucepan ; then add half a pint of carrots cut tubular shaped, half a pint of onions browned and glazed in the oven (No. 972), one pint of blanched and peeled chestnuts, half a pint of mushrooms, and six small sausages cut in pieces. Add two quarts of Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a tablespoonful of salt, and a large teaspoonful of pepper. Cook for thirty minutes, and use when needed.
233. Garnishing Vanderbilt. — Peel one green pepper ; chop it very fine, and place it in a stewpan with one tomato cut into small pieces. Add an. ounce of butter and eighteen canned, picked, and chopped-up shrimps ; season with a third of a tablespoonful of salt and a scant teaspoonful of pepper. Cook for ten minutes, and use for garnishing.
234. Garnishing Valencienne. — Cut in long shreds one truffle, three mushrooms, and a very little cooked tongue, adding three tablespoonfuls of cooked rice ; put all together in a stewpan with three tablespoonfuls of tomato sauce (No. 205), a third of a tablespoonful of salt, a scant teaspooful of pepper, and one tablespoonful of grated cheese. Boil for five minutes, and serve when needed.
235. Garnishing Regence. — Take one pint of hot Allemande sauce (No. 210), add to it six mushrooms cut into large pieces, two truffles, six quenelles, either of godiveau (No. 221) or chicken, according to the usage, pieces of sweetbreads, six cocks combs (if handy) and six kidneys. This garnishing must be poached, before adding it to the sauce, in half a glassful of white wine, seasoned with a little salt and pepper. Let cook for six minutes, and add it to the sauce ; warm it for three minutes, and serve. The same for fish, omitting the sweetbreads.
236. Garnishing a hi St. Nazaire. — Add three tablespoonfuls of court bouillon (No. 142) to a small glassful of white wine, also one tablespoonful of cooked fine herbs (No. 143) ; add half a pint of Allemande
STOCKS, SAUCES, FORCEMEATS, GARNISHINGS, 183
Records on this page
American ForcemeatGarnishing ValencienneGarnishing Regence