FoodNetArchive

The table

1889

Page 123 · 9 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.
sauce (No. 210), and a third of a pinch each of salt and pepper ; pour the sauce over the fish to be served, and garnish with six very small, hot, stuffed clams (No. 376). 237. Garnishing a la Grecqne — for roast or broiled meats. — Cut off both ends from twelve medium-sized whole okras, parboil them in boiling water for five minutes, drain, and put them into any kind of meat-iuice or Madeira sauce (No. 185). Cook for ten "minutes, and serve arranged in clusters with a quarter of a pint of Bearnaise sauce✪ Garnishing a la Grecqne (No. 166). 238. Godard Garnishing.— Take six godiveau quenelles (No. 221) two truffles cut dice-shaped, six cocks' combs, six cocks' kidneys, and three mushrooms cut into square pieces ; add half a glassful of Madeira wine, a pinch of salt, and half a pinch of pepper. Cook in a saucepan for five minutes, then add a pint of Madeira sauce✪ Godard Garnishing (No. 185); boil again for five minutes, and serve when needed. 239. Tortne Garnishing. — Boil three chicken livers in water for three minutes, let them get cool, then cut them up into three pieces each, put them in a saucepan with six stoned and blanched olives, two truffles, four mushrooms, and a throat sweetbread, all cut dice-shaped; add a glassful of Madeira wine, half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Let cook for five minutes, then put in half a pint of Madeira sauce✪ Tortne Garnishing (No. 185), and cook for five minutes longer. Serve with six bread croutons (No. 133) and six fried eggs (No. 413) as garnishing. 240. Garnishing Parisienne. — Put in a saucepan half a glassful of Madeira wine, six sliced mushrooms, three sliced truffles, and let cook for four minutes. Add half a pint of Madeira sauce✪ Garnishing Parisienne (No. 185), cook again for five minutes, then serve. 241. Garnishing Gourmet. — Take a cooked artichoke bottom, either fresh or conserved, and cut it into six pieces; place them in a saucepan with four mushrooms, two truffles, and a piece of cooked palate, all cut dice-shaped ; add half a glassful of Madeira wine, and let cook five min- utes ; pour in half a pint of Madeira sauce✪ Garnishing Gourmet (No. 185), cook again for five minutes, and serve. 242. Garnishing Cepes. — Cut four cepes into pieces ; cook them in a sautoire for three minutes with a tablespoonful of olive oil, half a table- spoonful of salt, a teaspoonful of pepper, and half a clove of crushed garlic. Moisten with half a pint of Espagnole sauce✪ Garnishing Cepes (No. 151), and serve. 243. Bordelaise Garnishing, for tenderloins and steaks.— Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes ; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper✪ Bordelaise Garnishing, and cook for five minutes longer. Serve it poured over the fillets or steaks, placing on each one six slices of beef marrow, previously parboiled for one-half a minute. 244. Marrow Garnishing. — Open two fine marrow bones by setting them upright on the table, the narrow part on top, and with a sharp blow of the hatchet cleaving them in two, striking on one side only. Remove the marrow, put it into fresh salted water, and let it remain in for one hour. Then take it up, drain, and cut it into slices. Heat half a pint of 184 ' THE TABLE.