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Chiffonade
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 93. The excerpt below is the record exactly as published.
Chiffonade. — Wash we!2, drain, and chop up very fine one quart of sorrel with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onion, seasoning with half a table- spoonful of salt and a teaspoonful of pepper. Moisten with three pints of white broth (No. 99), add a handful of peas, the same of string beans and asparagus tops; boil for three-quarters of an hour with an ounce of but- ter; serve with six slices of toasted bread. 15. How to Prepare Green Turtle. — Select a medium-sized turtle, cut off the head, and let it bleed for twelve hours. Remove the bones by opening the sides ; cut the carcass in pieces, and blanch them for three minutes in boiling water. Lift off the top shell and place it in a sauce- pan, covering it with white broth (No. 99), a handful of whole pepper, one dozen cloves, half a bunch of thyme, and six bay leaves (all the above spices and herbs carefully tied in a white cloth). Add a handful of salt, and cook for about one hour. Drain, remove the bones, cut the rest in dice-sized squares. Let the broth be reduced to three-fourths its quantity, then put in the white, lean meat, letting it cook for ten minutes, and then add the green part (the shell) of the turtle. Fill some medium- sized pots with this, and when cooled off pour hot lard over the tops. A good glassful of Madeira wine can be added to the broth, according to taste. 16. Green Turtle Soup. — Place a pint of green turtle, cut into pieces (No. 15) in a saucepan with two pints of broth (No. 99); add a bouquet 154 THE TABLE. (No. 254), a glassful of Madeira wine, a little bit of red pepper, half a tablespoonful of salt, a little grated nutmeg, a teaspoonful of English sauce, and a cupful of Espagnole sauce (No. 151). Boil for twenty min- utes, and serve with six slices of peeled lemon, after suppressing the bou- quet. 17. Mock Turtle. — To be prepared as for green turtle (No. 16), substi- tuting a pint of cooked calf's-head for the turtle. 18. Clear Green Turtle. — Proceed the same as for the green turtle (No. 16), omitting the Espagnole sauce, but adding two tablespoonfuls of dis- solved corn-starch, also a quarter of a glassful more of Madeira wine before serving. 19. Giblets With Rice. — Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth (No. 99), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one tea- spoonful of Parisian sauce. 20. — Giblets a 1'Ecossaise. — The same as for No. 19, substituting half a cupful of oatmeal for rice ten minutes before serving. 21. Giblets with Barley. — The same as No. 19, substituting barley for rice forty minutes before serving. 22. driblets a 1'Ansdaise. — Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth (No. 99), add- ing a cupful of Espagnole sauce (No. 151)), a bouquet (No. 254), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg. 23. Gumbo With Frogs. — Brown in half an ounce of butter
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