14.49 Easy French Cookery

—
Saint Pancras Public Libraries.
CAMDEN TOWN BRANCH.

18, CAMDEN STREET, N.W.I.
(EUSton 1976).
The Home-Reading Library is open from 10 a. m.

until 8 p.m. Monday to Friday (inclusive) and from
10 a.m. to 6 p.m. on Saturday.
The time allowed for reading each work issued, whether

one volume or more, is fourteen days. For any book not
„ e *
;nce far the
each
LEEDS UNIVERSITY LIBRARY iioe for
ged.
Special Collections
ust NOT be
red either to
Cookery Camden jail, or to the
-71 Prospect
ft
—open from
arday, 9 a.m.
}r's ticket is
be exchanged
30106023326566 ponsors must
j
to use the
wu vvs
a :kets to the
Librarian, otherwise they will be held responsible for all
incurred.
are required to keep the books clean, to
from turning down the leaves, or making
other marks upon them. They must
damage or injury done to the books
;eive, otherwise they will be held
able for the same.
550 361862
1
Sorou '*
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21506036
EASY FRENCH COOKERY
MOST
THE
(page
ENSURE
TION
v
COST,
COR
D
AND P
TAFLE
QUANTITY
IN
EFFECT
NOT
TASTE,
CHAPMINO
AND
QUALITY
EASY
French Cookery
Containing over 300 Economical and
Attractive Recipes from a
Celebrated Chef’s
Note-Book
BY
AUGUSTE MARIO
Late of the Carlton, Cecil
Caf6 Royal and
Criterion
NORTH L;
\i
With Eight Full-page Plates
CASSELL AND COMPANY, LTD.

London, New York, Toronto and Melbourne
1910
/
/•
uw
•
u
/•WV:
% AfA) /
1
c~
Q-tff i-
ALL RIGHTS RESERVED

PREFACE
This little book has been compiled for
the express purpose of enabling English-
women to practise French cookery capably
and economically. For many 3êars, M.

Mario, a chef of wide experience, well known
both in England and on the Continent,
collected recipes of the most attractive and

economical French dishes, and they are
now published, for the first time, in this
volume.
It has long been the opinion of English
housewives that French cookery is expensive,

and for that reason, and because of the
difficulty in obtaining simple recipes, few
English kitchens have witnessed the making
of those appetising dishes which, except in
France, are to be enjoyed only at the best
hotels and restaurants. M. Mario’s recipes,

P RE FA CE
and hints prove conclusively that good

French cookery need be neither difficult nor
costly.
The book also contains a number of care-
fully selected menus, in English and in
French ;
and in the recipes will be found,
except in cases where such information would
be superfluous, instructions as to how the
dishes in these bills of fare can be produced
successfully by any intelligent woman with

a .
preliminary knowledge of culinary prin-
ciples and a love for the assuredly delightful
and truly feminine art of fine cookery.

CONTENTS
Hints for Shopping ....
..... .
PAGE
i
Hints for the Kitchen 5
Table Decoration and Service ... 7
Relishes or Appetisers (Hors d'CEuvre) . 11
Soups 27
Fish -47
Eggs 73
Entrees 87
Sauces 120
Roasts 135
Vegetables 138
Salads 152
Sweets . 158
Ices 173
Savouries, etc
French and Turkish Coffee ....
Champagnes, Wines, Liqueurs and Cups . .
177
186
190
Menus for Dinners
Menus for Short Dinners
Menus for Lunches
.... 195
201
Menus for Cold Lunches

English Index
.... 207
218
French Index to Recipes .... 221
234
LIST OF PLATES
Specimen of Table Decoration . . Frontispiece
Grilled Red Mullets Facing page 60
....
. . .
Stewed Pigeons ,, „ 96
Baked Loin of Lamb with Vegetables „ ,, no

Trussing a Fowl . . . . ,, ,,134
Carving Poultry .,136
....
. . . .
Vegetable Salad „ „ 156
Fruits and Ice in Glasses . . „ „ 158

EASY FRENCH COOKERY
HINTS FOR SHOPPING

Do not simply give your orders and
. allow your butcher or fishmonger to cut
you your meat or fish at his own discre-
tion, but remain and see it cut or prepared
yourself.
Tender meat is usually judged by the
brownness of the outer skin of the exposed
ifat, the smoothness of the grain, and the
soft white fillets or fibres on the surface of
The meat.
Meat, to be in really good cooking con-
dition, should not be freshly killed, but
should have been properly hung for at least
seven days.
It is essential that the larder in which
meat and game are kept should have a
draught or current of cool air passing
through, besides being kept cold by the
aid of ice during the hot months, as the
2 EASY FRENCH COOKERY
cold air not only tends to keep meat fresh,

but helps to make it more tender and
more nourishing.
Foreign meats may be recognised by
the coarse grain and the slightly swollen state
of the veins ;
they are generally used for
making stews, ragouts, any
or dishes in
which the quality of the meat is covered
by means of sauces.
The best veal comes from France, where
the calves are most daintily fed, eggs and
similar luxuries forming a part of their
recognised diet. English calves are usually
turned into the fields with their mothers,
and obtain little other nourishment than
Nature provides for them, the result being
that their French neighbours obtain more
favour when finally criticised on the table.
Veal should be smooth in grain, and quite
white.
When buying fish, lift the gills near the
head, and if they are of a bright red it may
be taken as a sign of freshness. If, on the
other hand, the gills are dull or dark in
appearance, it is in most cases a sure indica-

HINTS FOR SHOPPING 3
ition that the fish has been kept too long

.and is not worth purchasing.
Soles, brill, and
turbot, cod, haddock,
trout should be cooked very fresh, and
whitebait should be cooked the same day
as caught. Red mullets will keep on the
ice for three or four days without losing
their good qualities ;
so also will salmon
or mackerel.
Game of all descriptions can be kept
for varying periods, some varieties remain-
ing good for as long as fifteen days in a
proper larder, but the diner who is not
partial to high game would do better not
to preserve it longer than three or four
da} s.7
Game should have, when bought, a
plump and firm appearance.
Great care should be taken that foreign
partridges, pheasants, etc., are not palmed off
as English. Native birds may be known by
the black rings round the legs. These rings
are absent bn -the foreign game, which has
an altogether coarser appearance.
Chickens, ducks, and turkeys should have
a white appearance, and not be coarse.
They can, if necessary, be kept five or six

days in the larder before being prepared for
the table. The very best poultry is that
which has been reared on a farm.
>•••1
CARVING POULTRY.
1. A -Duck. 2. A Pigeon. 3. A Fowl.
;
HINTS FOR THE KITCHEN
Always wash vegetables in salted water

by thismeans all insects are killed.
Keep a speciaj knife for onions.
Do not have a roaring fire ;
it is un-
necessary.
Always make a dish look and
nice
appetising; half the battle is then won.
Never omit to taste a sauce.
Press fruits in wooden presses, as presses
of metal easily corrode and cause the colours
of the fruits to fade.
Thoroughly scald all new saucepans and
stewpans before using.
Each culinary utensil should have its
place, and should be kept in it when not
in actual use. The untidy cook wastes half
her time looking after things which she has
lost or mislaid.
The correct temperature for a cellar is
sixty degrees Fahrenheit.

Clarets and Burgundies should be
5
slightly warmed, Moselles or hocks should

be iced.
Try any new dishes yourself before ex-
perimenting on other persons.
Do not lose your temper when anything
burns through your carelessness ;
and never
use bad language to the saucepans.
Remember that cooking is a fine art,
and that the knowledge of it, when perfectly

acquired, is very valuable. Many of the
leading chefs enjoy a salary of £1,000 a
year.
TABLE DECORATION AND SERVICE
The table-cloth should be spotlessly white,

and should be laid without being creased.
A lamp or candelabrum, with soft red
shades, preferably of silk, gives the table
a comfortable appearance. Entwine round
it a little and provide three or four
smilax,
small vases of flowers, either carnations and
roses, or lilies-of-the-valley and roses, relieved
with maidenhair fern or asparagus fern, or
any flowers of the season.
Do not endeavour to have a flower for
every colour of the rainbow. Nothing is
more and refined than just two or

select
three colours, tastefully blended, and deli-
cately arranged with green.
In table decoration a pretty effect is
ensured by quality and taste, not by quantity.

Take care that the flowers are not so high
as to prevent the guests from seeing each
other.
Now lay a small dessert plate for each
7
person dining, on which place a napkin

quite plainly folded or with the comer
rolled under. It becomes disagreeable to
the habitual diner to find his napkin fan-
tastically arranged, perhaps with finger marks
and creases all over it. Place a little
dinner roll on each napkin, a small knife

and fork, and one soup spoon at the sides
of the plate. One wine and one water
glass should complete the convert.
Avoid placing too much silver and a
lot of unnecessary paraphernalia on the
table, as it interferes with the comfort of
the guests, besides being at this period quite
out of the “ mode.”
Hors d’ oeuvre should be arranged on
a tray which has a napkin on it, and should
be handed round. If the dining party
does not exceed three or four persons, and
if there is room to arrange the hors d’ oeuvre
on the table, this should be done before
the guests take their seats.
The waiter or maid should always take
great care not to make a noise or get flur-
ried, but should move about quietly. When
TABLE DECORATION AND SERVICE g
laying service for a dish, place the articles

on a napkin-covered plate. This will deaden
the sound of clinking silver.
In order that the fingers may not soil
the sides of the soup-plates, a second plate

should be placed underneath before ladling.
Always serve wine from the right side
of a guest, and pass the dishes from the
left. Never pass the arm or hand in front
of a diner to reach for something past
him. It is much better to apologise and
to disturb him in order that you may
reach the required object quite comfort-
ably.
When the dinner has reached the sweets
course, make a partial clearance of the
table before serving. Take away all plates,
empty glasses, and crusts, and remove all
crumbs. When coffee is about to be served,
lay a napkin over the cloth, should it be
in the least soiled.
Serve finger-bowls of tepid water on a
plate, and let there be a slice of lemon and
a dash of rose-water in each bowl.
By this time the servants should have
cleared the sideboards of all dishes, plates,

and silver, and with the exception of one
or two, according to the number of persons
dining, should leave the room.
RELISHES OR APPETISERS
(Hors d’CEuvre)
Hors d’ceuvre are of two kinds — hot

and cold — and are generally served at the
commencement of dinner or luncheon, or
immediately following the soup.
Cold hors d’ oeuvre are composed of
salted fish, sausage, various salads, or un-
cooked foods, such as Westphalian ham,
smoked salmon, and smoked eels. Hot hors
d’ceuvre are little patties or pasties, rissoles,
croquettes, and garnished toasts. They are
served very hot on a daintily folded napkin
or pretty dish-paper.
Cold hors d’ oeuvre are the more popu-
lar of the two, because they are so much
more easily prepared, and can be re-dressed
and served a second time. The object of
the hors d’ceuvre is to stimulate the appe-
tite, and increase the relish for the more
substantial viands that are to follow.
It is usual to serve a small glass of
sherry, madeira, vodka, or an American

cocktail with this course.
I. BUTTER
(Beurre)
Always serve a dish of small pats of

fresh butter with the hors d’ oeuvre, and
dress with tiny sprigs of parsley.
2. DRESSED ARTICHOKES
(Artichauts Poivrade)
Cut some very young green artichokes

into quarters, and soak them in cold
water till fairly soft arrange on a dish,
;
and pour a thickened French dressing

(No. 224) over them ;
sprinkle a little
chopped parsley, and serve.
3. CUCUMBER SALAD
(Concombres en Salade)
Thinly slice the cucumbers, and mix

;
RELISHES OR APPETISERS 13
lightly with French dressing (No. 224)

sprinkle with some finely-chopped parsley.
4. PRAWNS
(Crevettes roses)
Arrange ten or twelve prawns on a

tbed of parsley, and serve quite plain.
If an important dinner, remove the plates
jas soon as the prawns are eaten, and place
:a finger-bowl, with a slice of lemon in it,
sand a clean napkin on each plate for each

guest, taking care to remove the first
inapkin.
5. CAVIARE (Sturgeon’s Eggs)

(Caviar)
The best caviare comes from Astrakhan,

and can be purchased at most of the leading
'
-stores and provision dealers’.
It should be served in the tin or earthen-

ware bowl in which it has been bought, and
placed in a receptacle containing ice. A
*4 EASY FRENCH COOKERY
small tray of quarters of lemon, hot dry

toast, and finely-chopped onion
butter,
should be handed round with this course.
6. SARDINE TOAST
(Canapes aux Sardines)
Mix a little butter with some Gorgona

anchovy sauce, and spread on small squares
or strips of hot toast.
Skin some and lay on each
sardines,
piece of toast place under salamander or in
;
the oven a minute or two, squeeze a little

lemon on each, and serve.
7. CAVIARE TOAST
(Canapes au Caviar)
Butter some small squares of toast and

place on each a thin layer of caviare ;
serve
with some chopped onion and lemon separ-
ately. This hors d’ oeuvre can be served
either hot or cold.
8. ANCHOVY TOAST
(Canapes aux An chois)
Butter a thin piece of hot toast and

ilace on it a thin layer of hard-boiled egg-
'olkswhich have previously been passed
hrough a sieve add a layer of fillets of
;
imchovies, border the edge of the toast

vdth finely-chopped parsley, sprinkle a few
'/hole capers on top, and serve either hot
itr cold.
9. TUNNY FISH TOAST

(Canapes au Thon marine)
Mix some anchovy sauce with some

>utter and spread on hot toast cut the ;
unny fish into and lay on

thin layers
oast, leaving a small space between each
>iece of fish ;
in these partitions place
.lternately some finely - chopped gher-
kins and parsley. Cut into small squares
t long strips, and serve either hot or
I old.
i6 EASY FRENCH COOKERY
10. HASHED TUNNY FISH TOAST

(Canapes au Thon hache)
Butter toast as in last recipe, then finely

chop the tunny fish add a shake of cayenne
;
pepper and a pinch of salt, and place on toast.
II. VARIOUS RUSSIAN TOASTS

(Canapes h la Russe varies)
These are different kinds of toasts, such

as caviare, salmon, Westphalian ham, or
any of those j
ust given ;
two or three of
each dressed on a dish, and garnished with
a little parsley.
For six persons prepare, say, four
squares each anchovy toast, caviare
of
toast, smoked salmon toast, and tunny fish

toast.
The articles in the following list require
little or no preparation, and are very easily
obtainable ;
a little parsley, beetroot, or
thinly-sliced lemon or tomato, arranged
round the dish, forms all the garnish that ^
is necessary.
. .
RELISHES OR APPETISERS i7
. Salami Italian Sausage.

.Saucisson de Lyon. Lyons Sausage.
Jambon de West- Westphalian Smoked
phalie. Ham.
Saumon fume. Smoked Salmon.
Keiller S firoften. Smoked Sprats.
Harengs fumis. Smoked Herrings.
Anchois de Norvege. Norwegian Anchovies.
Anchois de Gorgona. Gorgona Anchovies.
Sardines a VHuile. Sardines in Oil.
Sardines aux Tomates. Sardines in Tomatoes.

Olives. Olives.
Royal Natives. Royal Natives
(Oysters)
CEufs de Pluvier. Plovers’ Eggs.
Filets de Hareng. Fillets of Herring.
Salzgurken. Salted Cucumbers.
Cornichons. Gherkins.
Radis. Radishes.
The following recipes (Nos. 12-15) should

appeal strongly to my readers, as they exem-
plify the thrift of the cook or housewife. The
articlesrequired to compose these appetis-
ing dishes need only be those which remain
from the previous day, and would in many

households be considered useless.
12. FISH SALAD

(Salade de Poisson)
Bone and remove all the skin of some

cold boiled fish —such as turbot, sole, cod,
plaice, eel, or red mullet — and cut as
nearly as possible into equal squares.
Take two or three cold boiled potatoes
to each pound of fish, and cut into thin
slices and place in a bowl with the fish ;
then add either cold French beans, cauli-

flower, peas, tomatoes, or bottoms of
green artichokes. Chop a little onion and
parsley very finely, and sprinkle the salad
with it.
Now add a thickened French dressing

(No. 224), and mix together carefully so
as not to break the potatoes into tiny
pieces. Place in a salad-bowl and sprinkle
some finely-chopped beetroot in centre.
Arrange round the salad-bowl some thinly

sliced tomatoes and some thin fillets of
chovies, tapering these to the centre of

the beetroot.
A decided improvement is to place
;hese salads during the hot months in an
cce pail for about three-quarters of an hour
efore serving them.
13. BEEF SALAD

(Salade de Boeuf)
Same recipe as the Fish Salad, omitting

tthe fillets of anchovies.
The beef for this salad should be that
which has been used for making soup or
.gravy it should be cut into
;
thin strips
about one inch square.
A little piccalilli finely chopped in with
the dressing is a decided improvement.
14. VEAL SALAD

(Salade de Veau)
Is prepared in the same way as the Beef

Salad.
15. CHICKEN SALAD

(Salade de Poulet)
Bone and cut into fairly thin strips some

cold chicken. Then for half a chicken take
two fairly sized apples and cut into strips
the same as the chicken.
Cut some tomatoes into sixteen pieces,
and mix all together with a Mayonnaise
sauce (No. 211).
16. TUNNY FISH SALAD

(Salade de Thon)
Same recipe as Chicken Salad (No. 15),
using tunny fish instead of chicken, omitting

the apples, and adding capers and chopped
parsley.
17. ANCHOVY SALAD

(Salade d’Anchois)
Cut some carefully washed Gorgona

anchovies into fine fillets, and arrange cross-
wise on dish.
Finely mince white and yellow of an

tsgg separately, also some parsley, gherkins,
rind beetroot. Now, with the edge of a
pnife, take a little of each and place separ-
ately on each side of the anchovies, putting
hirst the chopped white of egg, then
parsley, then chopped yolk of egg, then
beetroot. In the centre of each little
Uquare of anchovy place a caper, trim edge

[of dish with beetroot cut into tiny ovals,
nnd pour a little salad oil into centre.
18 . TOMATO SALAD
(Salade de Tomates)
Slice one or two firm tomatoes and

arrange on oval dish ;
sprinkle lightly with
chopped onion, pour a little French
dressing (No. 224) over centre of tomatoes,
and sprinkle over this a little chopped
parsley.
This salad may be varied by placing
alternately slices of tomato, potato, and
cucumber.
19. NICE SALAD

(Salade Niôise)
Cut into small, regular pieces celery,

tomatoes, potatoes, and French beans, and
arrange separately in a dish or salad-
bowl ;
pour a thickened French dressing
(No. 224) over, and mix all together just
before serving.
20. POTATO SALAD

(Salade de Pommes)
Cut some cold boiled potatoes into

thin slices. Chop some vinegar or mustard
pickles up very finely, with some onion
and parsley, and mix all together in a
bowl with a French dressing (No. 224) ;
arrange on a dish, sprinkle with some

chopped parsley or beetroot, and serve.
21. POTATO AND ANCHOVY SALAD

(Salade de Pommes aux Anchois)
Same preparation as last, adding some

;
Ifinely-chopped anchovies and some fillets
: finely cut arranged on the top, when

1 dressed in dish.
22. RUSSIAN HERRINGS

(Harengs a la Russe)
Fillet some raw salted herrings, and

place for a day or two in oil with some
sliced onions, cloves, and pepper.
Make a salad with some cold boiled
French beans and French dressing (No.
224), and place on a long oval dish
lay two fillets of herrings on each side
of the salad, and garnish the sides of
the herrings with sliced beetroot and
tomatoes arranged alternately, and three
little piles of chopped garlic, onion, and
parsley round dish.
23. GORGONA ANCHOVIES

(Anchois de Gorgona)
Are purchased in square bottles ; they should

be well washed in two or three waters,
;
cleansed and filleted, placed on dish and

dressed with a little plain salad oil
garnish the edge with parsley and beetroot.
24. DRESSED EGGS

(CEufs a la Vinaigrette)
Cut into quarters or round slices a

hard-boiled egg for each dish, and dress
with a thin Mayonnaise sauce (No. 21 1) into
which has been worked a little anchovy
sauce.
25. STUFFED EGGS

(CEufs farcis)
Cut three or four hard-boiled eggs in

halves and remove the yellow, taking care
not to break the white ;
cut a thin slice
from the bottom of each, so that they

stand upright.
Mash the yellow up finely in a plate
with a fork, add a little cayenne, anchovy
sauce, half minced gherkin, and Mayonnaise
sauce (No. 211) ;
mix all together to a
firm paste, and replace in the halves of
white with a teaspoon ;

garnish the dishes
with a little beetroot.
26. JELLIED EGGS

(QEufs poches a la Gelee)
Pour some good jelly soup, either of

veal or chicken, to which has been added a
little gelatine, into a suitable dish (a round
one is best) ;
add two or three soft
poached eggs, and place on the ice over-
night. It should be jellied in the morning.
27. CANTALOUP MELON

(Melon Cantaloup)
The finest melons come from Cantalupo,

in Italy, whence they derive their name ;
the rock melon, which comes from America,

is so very similar that only a connoisseur
can detect the difference.
Place the melon in a big bowl with
small chunks of ice at least one hour
before serving.
;
Cut from the centre of one side to the

centre of the remove the pips or
other,
seeds, and cut a thin slice of the rind from
the bottom, so that it will stand upright
serve powdered sugar,
with salt and
pepper or powdered ginger.
SOUPS
CLEAR SOUPS
28. BEEF BROTH
(Pot-au-Feu)
This soup is one most

that finds
favour with the bourgeoise, or French
housewife, forming, as it does, a most
nourishing and sustaining food. It is at
the same time very economical, as the

meat utilised is afterwards served as a
dish, with the vegetables arranged around,
or is converted into Beef Salad (No. 13).
The beef most suitable is the hind-
quarter or shoulder, which should be boned
and bound together with string ;
the bones
can also be boiled at the same time.
Put the meat in an earthenware or
enamelled saucepan, add some chicken giblets
and the bones of the meat, cold water, and
rough, ordinary salt.
Place the saucepan on the fire and allow

27
;
to boil, skimming off the fat as it rises.
As soon as the water boils,

add a glass of
cold water and continue to skim off the
fat ;
when it has boiled again, withdraw* to
edge of fire and allow to simmer for four
or five hours with the lid partly tilted.
After it has simmered for two and a
half hours, add carrots, leeks, and, finally,
some chervil ;
plenty of vegetables should
be used, and they should be quite fresh, as
the parts that are not dissolved in the
soup will be afterwards served with the beef.
Remove the beef from the soup, place
it on a hot dish, and arrange some carrots
and leeks round the meat keep warm by ;
the side of the fire, and serve later on with

a separate dish of boiled potatoes and a
remoulade sauce (No. 210).
Cut a few of the vegetables into thin
slices and place in the bottom of the soup
tureen pass the soup either through a fine

;
sieve or a coarse linen cloth into a basin

add three or four drops of essence of
caramel to clarify it, pour into tureen, and
serve very hot.
SOUPS 29
29. CLEAR SOUP AND VEGETABLES

(Croute au Pot)
This soup is prepared in the same way

as Broth (No. 28), with some small
Beef
round pieces of French bread or rolls (which
have been previously baked in the oven)
served separately.
30. CLEAR CHICKEN AND BEEF SOUP

(Petite Marmite)
For this soup it is essential to have

a marmite, or earthenware saucepan, which
can be purchased at any of the leading
stores or French fournisseurs.
Put into the marmite from one to two
pounds of lean beef cut into inch cubes,
and the uncooked legs and wings (the
second joints) of one or two chickens add ;
some veal or chicken gravy, fill the mar-

mite with cold water, add some salt and
a little pepper, and allow to come to the
boil withdraw to the side of the fire, and let
;
simmer very slowly for from three to four

hours. Now add the heart of a white

cabbage firmly tied with string, some small
carrots and young turnips.
When the vegetables are all thoroughly
cooked, put the marmite on a plate and
serve. Some thin slices of either French
bread or roll should have been previously
baked crisp.
In serving, cut and the

the beef
chicken into small pieces and place two or
three of each of the vegetables on the plate
with three or four of the slices of baked
bread.
31. CHICKEN IN THE POT

(Poulet au Pot)
This is made precisely like the last dish,

Clear Chicken and Beef Soup, only a whole
chicken instead of the wings must be put in
the marmite. When dishing up, remove the
chicken and serve thin slices of white
meat and vegetables, as in the last for-
mula.
SOUPS 31
32. CLEAR SOUP

(Consomme)
In order to preserve this quite fresh from

one day to another, turn it into an earthen-
ware vessel, taking care that no sediment
s poured in with it. It should then be
olaced on a shelf in the larder, and
exposed to a current of fresh air.
Consomm6 that has to be kept for three

or four days should be boiled up morning
und evening.
In order to preserve soup for an
indefinite period, it must be bottled and
ficurely corked.
4
33. JULIENNE SOUP
(Consomme Julienne)
Take four carrots, three turnips, two

nions, two leeks, three hearts of lettuce,
small heart of cabbage,and two small
kdcks of celery ; cut the turnips and carrots
ito thin slices about one inch long, also
le celery, onion, and leeks.
Place the onions and leeks in a saucepan

with some cooking butter, and let cook
till brown ; now add all the remaining
vegetables, with the exception of the cab-
bage and lettuce, and allow to cook till all
the moisture has evaporated add salt,
;
pepper, and a pinch of sugar.

Mix with two quarts of hot consomme
(clear soup of either beef °r chicken).
As soon as all comes to e boil, <Jra
to the side of the lireand allow to simmer*

for one hour; now add the cabbage and,|
one hour afterwards, the lettuce. A handful
or two of green peas may be added if desired. |
As soon as the last vegetables are
thoroughly cooked, pour all into tureen and
serve.
34. POACHED EGGS IN SOUP

(Consomme aux CEufs poches)
Warm
some chicken or beef soup, poach
one or two eggs to each person, pour soup
in tureen, and then carefully float in the
eggs and serve.
SOUPS 33
35. ITALIAN SOUP

(Consomme a l’ltalienne)
Boil some spaghetti or some maca-

roni water for twenty minutes
in drain ;
it, and put it into some hot chicken or

beef soup, let the whole come to the boil,
and send to table with grated Parmesan
cheese, served separately.
36. ITALIAN PASTE SOUP

(Consomme aux Pates dTtalie)
Let some chicken or beef soup come

to the boil ;
allow half a pound of pate
d’ltalie to one quart of soup ;
boil for
five minutes, and serve with grated Par-
mesan cheese, sent in separately.’
37. VERMICELLI SOUP

(Consomme au Vermicelle)
Same preparation as Italian Soup (No.

35), using vermicelli instead of macaroni,
and serving with grated Parmesan cheese.
n
—
38. CLEAR RICE SOUP

(Consomme au Riz)
Previously boil some rice, and serve as

for Italian Soup (No. 35).
39. CLEAR VEGETABLE SOUP

(Consomme Brunoise)
Cut some carrots, white cabbage, turnips,

and onions into very small squares, and
mix with boiling consomme.
40. CLEAR CHICKEN SOUP

(Consomme de Volaille)
Put into a saucepan two quarts of
diluted gravy —either veal or chicken

remove fat, and pass through a fine
sieve.
Mince finely two sets of chicken
giblets; add the necks and wings, with
two pounds of lean beef, some carrots,
turnips, one leek, the white of a cabbage,

and one raw egg ;
put all into a saucepan,
SOUPS 35
and let boil for an hour. (The carcass of one

of the chickens may be added if handy.)
Clarify with a few drops of caramel, pass
through a sieve, and serve.
41. CLEAR GAME SOUP

(Consomme de Gibier)
Game soup is made

same way in the
as chicken soup, substituting the uncooked
flesh of a hace or the legs of partridges,
pheasants, or grouse. Add also a pinch
of spice.
42. CLEAR CHICKEN SOUP WITH RICE

(Consomme de Volaille au Riz)
Boil some rice separately and put into

the clear chicken soup ;
serve with grated
Parmesan cheese, sent in separately.
43. CLEAR GAME SOUP WITH RICE

(Consomme de Gibier au Riz)
Same as Clear Chicken Soup with Rice,

omitting the Parmesan cheese.
;
44. PEASANT S SOUP

(Soupe a la Paysanne)
Prepare some soup as for Julienne Soup,

and add some thin slices of bread previously
made crisp in the oven ;
sprinkle over a
little Parmesan cheese, and serve very hot.
THICK SOUPS
45. CREAM OF CHICKEN
(Creme Reine a la Menagere)
Put an enamelled saucepan or a mar-

in
mite a shin of veal and one chicken’s giblets
cover with six pints of cold water, add
salt, and place on the fire.
Skim the fat as it appears. When the

soup comes to the boil, draw to the side of
the fire, and add one leek, one lettuce, half
a turnip, and one carrot.
One hour afterwards add a quarter of a
pound of washed rice
When the veal is quite cooked, remove
SOUPS 37
itfrom the marmite, and pass the soup through

a fine sieve, pressing the rice and vegetables
also through.
Replace in saucepan and bring to the
boil.
Beat together the yellow of three eggs

and a little cream add these to the soup,
;
and place on fire, but do not allow to

come to the boil. Cut some tiny squares
of veal and place in tureen with some rice,
boiled separately ;
pour in soup, and serve.
46. ANOTHER CREAM OF CHICKEN

(Creme de Volaille)
Placewhole chicken in a marmite

a
or a saucepan with six pints of cold water,
one onion, a stick of celery, one turnip,
and salt to taste cook on a fairly slow
;
fire.
When the chicken is three-parts cooked,

add half a pound and let boil till
of rice
the rice is quite soft withdraw the chicken
;
and vegetables, which can afterwards be

served separately, or put on one side for
to-morrow’s hors
d’oeuvre (No. 15) pass ;
the liquid through a fine sieve, pressing

the
rice and vegetables through, and warm again
in a saucepan till just on the point of boiling.
Beat together the yolks of three eggs

and a little cream mix with soup, season,
;
and serve.
47. TOMATO SOUP

(Cr&me de Tomates)
Make a brown butter by cooking

little
two ounces of butter and a little flour in a

saucepan till of a brownish colour mix ;
some plain chicken or beef soup, and cook

for half an hour.
and halve ten or twelve tomatoes,
Peel
removing the seeds, mince a big Spanish
onion already boiled, and cook these
ingredients together with a little butter
in another saucepan (adding a small bunch
of parsley, salt, whole pepper, cloves, and
one laurel leaf), till the moisture has almost
evaporated. Stir constantly, so that it does
not burn.
;
SOUPS 39
Now press all through a fine sieve into
the saucepan containing the brown butter

let come and pass again through
to the boil,
the sieve into a tureen, adding salt and
pepper if necessary.
48. TOMATO SOUP AND RICE

(Cr6me Portugaise)
The same preparation as for Tomato

Soup, adding some previously boiled rice
just before serving, and allowing to come
to the boil.
49. CREAM OF TURNIPS

(Cr£me de Navets)
Cut
up very small three pounds of
fairly young turnips place in saucepan with
;
a lump of butter, on a good fire, and let

cook till brown, stirring continuously. Add
saltand a teaspoonful of flour, mix with
some beef soup, and cook slowly on the
side of the fire for one hour pass through
;
sieve, replace in saucepan, and stir till it
comes to the boil.
Should it not be thick enough, add

three or four yolks of eggs and a little cream,
whipped together.
50. CREAM OF BARLEY

(Cr&me d’Orge)
Melt in a saucepan three or four ounces

of butter, add a teaspoonful of flour, and
cook for three minutes ;
now put into the
saucepan three-quarters of a pound of pearl
barley, and three minutes afterwards add a
quart of hot water, and bring the whole to
the boil.
Withdraw the saucepan to the side of
the and allow to cook slowly, and as

fire
the liquid evaporates add a little boiling

water.
As soon as the barley has melted, pass
all through a sieve, mix with some clear
soup, and pass again through sieve into the

saucepan.
Cook without allowing to come to the
SOUPS 41
boil, and add a thickening of four yolks

cof eggs and cream whipped together allow ;
tto boil up, and serve.
51. CREAM OF LENTILS

(Cr£me Faubonne)
This is a very and

inexpensive soup,
i s at the same time very nourishing and
sustaining.
Boil one pound of dried lentils in a quart
}f hot beef soup. When quite cooked, pass
together through a sieve into another sauce-
)an, and allow to come again to the boil.
Fry in a frying-pan, with a little butter,
lalf a carrot, one onion, one turnip, and
hree single sticks of celery cut into long
trips ;
add to the soup ;
allow to boil for
if teen minutes, and serve.
52. POTATO SOUP

(Cr£me Parmentiere)
Boil fifteen potatoes in salted water in

he usual way for twenty minutes ; strain
water off and dry them a minute or two in

the oven or at the mouth of the stove, then
pass through a sieve.
Put the sieved potatoes in a saucepan
and mix with them some very clear beef
soup or boiled milk stir well and bring to
;
the boil, season with a pinch of sugar, salt,
and pepper, thicken with the yolks of two

eggs and cream beaten together put a ;
piece of butter in soup tureen, pour soup

in through sieve, and serve.
A few squares of fried bread may be
sprinkled in the soup if desired.
53. CARROT SOUP

(Creme Crecy)
Mince finely the red part of four pounds

of carrots, and cook slowly in a saucepan,
with a pinch of sugar, salt to taste, and
some butter or dripping.
In about twenty minutes add five big
floury potatoes and a little soup. Allow to

cook slowly for fifteen minutes.
Pass through sieve, add one quart of
|
;;
SOUPS 43
ot beef soup, stir till it comes to the boil
eet simmer slowly for twelve minutes, season,

:nd serve either with some previously boiled
:ice or some little squares of fried bread.
54. OYSTER SOUP

(CrNne aux Huitres)
s prepared the same as Mussel Soup (No.

6), using three dozen oysters.
Some small croutons, or crusts of bread
ried in a little fat, may be sprinkled in
Ihe soup.
55. CRAYFISH SOUP

(Bisque aux Ecrevisses)
Take two dozen crayfish of a fair size

nd boil in half a bottle of white wine
dd some finely - minced turnip, cabbage,
arrots, and onions.
Detach the back shell of the crayfish,
11 these shells with some Crayfish Butter
No. 225), and place on one side to garnish
he soup when completed.
;
Crush the remains of the fish, and mix

with the paste a quarter of a pound of bread-
crumbs, soaked in some clear soup ;
mix
this in the first liquid of the crayfish, and
add a quart of water in which some fish
has been boiled, and four or five tablespoon-
fuls oftomato sauce.

Allow to come to the boil, withdraw to side
of the fire, and let cook slowly for half
an hour; sieve, add the prepared shells, and
serve.
56. MUSSEL SOUP

(Soupe aux Moules)
Cover four to five dozen fresh mussels

with cold water and boil till they open
drain off, and keep the liquid.
Remove the mussels from their shells
and keep them warm.

Mince very finely the whole of a leek
and one onion, and cook with a little salad
oil in a saucepan add the liquid and six
;
pints of hot water, a small bunch of parsley,

one laurel leaf, half a pound of rice, a pinch
SOUPS 45
ff saffron, four cloves, and salt and pepper if
tecessary.
Cook slowly till becomes
the parsley
eery soft withdraw, and pass through sieve
;
nto soup tureen add the mussels, and

;
orinkle with a little chopped parsley.

The mussel soup should be moderately
nick.
57. TOMATO SOUP AND VERMICELLI

(Puree de Tomates au Vermicelle)
The same preparation as for Tomato

oup (No. 47), adding some vermicelli as soon
the soup comes to the boil, and letting
oil for three or four minutes.
58. PEA SOUP

(Puree de Pois)
Boil about one

pound of shelled peas in
lted water when cooked, press through
;
sieve, mix with some beef gravy and part

the water in which the peas have been
>iled, and cook for half an hour on a slow
fire ;
add to the soup a spoonful of minced
spinach to colour it. Pass again through
sieve,add a lump of butter, a pinch of
cayenne or white pepper, and a pinch of
caster sugar ;
boil for five minutes, and
serve with some little squares of fried bread
sprinkled in the soup.
59. PEA SOUP AND RICE

(Puree de Pois au Riz)
The same preparation as pea soup, add-

ing some previously boiled rice, just before
the last boiling, and omitting the fried
bread.
; ;
FISH
60. GRILLED LOBSTER
(Homard grille Carlton)
;jt a lobster into equal halves down the

intre of the back. Remove the inside parts,
icd put them in a soup plate.
Dip the fish in oil, place on grill, and
ow to cook till the meat is easily detach-
[
He. In meantime add some butter,
the
|
copped parsley, and a suspicion of chopped
i lion, with salt, pepper, and a pinch of
lyenne, to the contents of the soup plate ;
form into a stiff paste.

>rk well together to
Put the lobster on a very hot dish as
iron as cooked. Fill the inside hollow with
tie; prepared paste, place the dish under

JE5 salamander or in a very hot oven, and
, ow the butter to commence to melt
it over it a glass of brandy, and replace
i der salamander to get quite hot light
t brandy with a match, and serve imme-
1
ttely.
47
61. DEVILLED GRILLED OYSTERS

(Huitres grillees Diable)
Place a layer of coarse rough rock salt

'
on a dish, and arrange the oysters upon it.
On each oyster pour a little devilled

sauce (No. 199) place under salamander or
; <
in hot oven for twelve or fifteen minutes ;

I
serve directly with cut lemon.
62. FRIED SOFT HERRING-ROES

(Laitances frites Villeroi)
ft \
Dip ten or twelve soft herring-roes in
oil or melted butter, and cook in boiling
fat till brown colour

of a garnish the ; j
dish with some quarters of peeled lemon

and some fried parsley.
63. FILLETS OF SOLE WITH SPINACH

(Filets de Sole Florentine)
Poach some fillets of sole in boiling
water for ten minutes.

FISH 49
Butter a long, flat porcelain or china

dish, and lay a bed of hot mashed spinach
in the centre. Arrange the fillets on the
spinach, and pour a hot Bechamel sauce
(No. 208) over ;
season with salt and
pepper, and place in oven for twelve
minutes till the top of sauce just begins to
get brown. Serve in the same dish, plac-
ing it on another of silver or china.
64. SOLE WITH CHEESE SAUCE

(Sole Mornay)
Poach a sole or some fillets of sole in

boiling water for ten minutes; butter a
long flat oval dish and place the fish in it.
Warm a hot Bechamel sauce (No.

208), and mix with it a spoonful of
finely - grated Parmesan cheese pour the ;
sauce over the fish, and put in oven or

under salamander for about fifteen minutes,
till of a light brown colour.
Place the dish on another of silver or
fine china, and serve.
65. NORMANDY SOLE

(Sole Normande)
Cut four fillets from a sole, and cook as in

No. 7 1, adding a dressing of mussels, oysters,
crayfish, truffles cut into thin slices, three or
four small fried smelts, and a few bread
crofitons, fried crisp in fat, all arranged round
the sole.
66. BAKED SOLES

(Sole au Plat)
Clean as many soles as necessary ; butter

a flat oval porcelain dish, put the fish in it,
and sprinkle over them some finely chopped

onion season with salt and pepper, and pour
;
on bottom of dish a glass of white wine.

Place in slow oven for twelve or fifteen
minutes, basting occasionally with a little
melted butter.
67. BOILED SOLES WITH MELTED BUTTER

(Sole bouill<$e, Beurre fondu)
Boil the soles in the ordinary way,

arrange on a dish with a spray of parsley
FISH 5i
at the head of each fish, and three or four

boiled potatoes on each tail ; serve a little
plain butter separately.
08. FRIED .SOLES

(Soles frites au Citron)
Dip each sole in beaten yolk of egg, roll

in flour, and plunge into boiling fat. Cook
for six minutes, turn them over and cook
for another six minutes, drain fat off, dry
in cloth, salt them slightly, and serve with
a lemon cut in two and a little fried parsley.
69. FRIED FILLETS OF SOLE WITH

TOMATO SAUCE
( Filets de Sole Orlie)
Cut each sole into four fillets ; cook and

lress as for fried soles, and serve separately
>ome tomato sauce (No. 203).
70. DEVILLED SOLE

(Sole Diable)
Dip each sole in salad oil, and place on

;
grill about ten minutes, turning after

for
the sole has been on about six minutes place
;
on dish and pour some Devilled Sauce (No.

I 99) over the fish, four tablespoon fuls
being necessary; place under salamander
or in oven for three or four minutes, and
serve.
71. SOLE WITH CHABLIS SAUCE

(Sole ail Chablis)
Cut into long thin strips one onion, a

leek, two carrots, and a stick of celery, and
boil for five minutes.
Mince finely half an onion and half a
leek, cook till quite brown in a little butter
drain the boiled vegetables, add them to the
saucepan containing the browned minced
onion and leek, and fry all together until
brown season with salt and pepper and
;
withdraw from fire.

Clean two good-sized soles and cut them
each into three pieces ;
put in saucepan,
season to taste, and place the vegetables
with them ;
just cover the soles with a little
FISH 53
'.white wine, thicken the sauce by adding a

fsmall piece of butter rolled in flour. Dress
rthe soles on a dish with the vegetables
:and sauce.
72. FILLETS OF SOLE WITH WHITE

WINE
(Filets cle Sole au Vin blanc)
Cut four fillets from each sole and pre-

i
rpare these the same way as for Sole with
(Chablis Sauce (No. 71), omitting the long,
i tthin Julienne vegetables.
773. FRIED SOLE WITH PARSLEY BUTTER

(Sole Colbert)
Cut a sole half through to the bone,

beginning just below the head and terminat-
ing above the tail.
just Work the knife
jnderneath on either side of the cut, and
draw the flesh, without tearing or breaking,
tco the right on one side and the left on
:he other, so as to form a receptacle to hold
: ;auce.
Now fry the fish as in No. 68, taking

care that the receptacle is properly opened
when put into the boiling fat ;
drain off
fat, season with and put a cold Maitre

salt,
d’ hotel sauce (melted butter and parsley)
in the opening sprinkle a little lemon juice

;
on the butter, and serve.
74. BRILL WITH SPINACH

(Barbue Florentine)
Is prepared in the same way as No. 63,
using brill in place of sole, allowing to
poach a few minutes longer, and garnish-

ing in the same way.
75. NORMANDY BRILL

(Barbue Normande)
Take a flat dish sufficiently large to
contain the and butter it

brill, sprinkle ;
over the fish some finely-chopped onions

and mushrooms, and add two wineglassfuls
of white wine.
;
FISH 55
Put the fish black side downwards on

the dish, and place one or two small pieces
of butter on the top season with salt
;
and pepper, and allow to boil. When the

liquid comes to the boil, cover with a
buttered paper and finish cooking in the
oven, basting occasionally.
Now take five oysters, the heads of
five mushrooms, twelve mussels, and half
a dozen prawns, and fry them in oil or butter
for from ten to fifteen minutes.
Add a little soup to the liquid and allow
to boil, stirring in a teaspoonful or more
of flour to ensure a slight thickness.
As soon as -the has cooked, dress
brill
on the dish (a porcelain one is preferable).

Pass the liquid from the fish through a sieve
and mix it with the sauce made from the
mussels and oysters, place on a slow fire
and allow to reduce to three-quarters
pour the sauce on the fish, dress the oysters,
mussels, mushrooms and prawns round sides,
and serve.
Fish cannot be more daintily served
than on the easily cleaned and inexpensive
;
porcelain dishes now so much in use in

all French kitchens. The porcelain dish
should be set on an ordinary china or silver
platter, to prevent possible burning of the
tablecloth.
76. GRILLED BRILL

(Barbue grille Maitre d’Hotel)
Take a sufficient quantity of brill and

cut it across the middle into strips, roll in oil,
season, and place on grill ;

allow to cook
on both sides, occasionally basting with oil
grill for from fifteen to twenty minutes,

and serve with some Maitre d’ hotel sauce
(No. 221), either poured over the brill or
separately.
77. SMALL TURBOT WITH CHEESE

SAUCE
(Turbotin Mornay)
Prepare the same as in No. 64, using a

whole small turbot.
FISH 57
78. BOILED TURBOT WITH OYSTER

SAUCE
(Turbotin bouille, Sauce aux Huitres)
Clean a small turbot, and remove the

head ;
boil the fish in salted water for
twenty minutes. Serve oyster sauce (No.
215) separately.
Dress the fish with some floury boiled
potatoes and a bunch of parsley.
little
A thick slice from the middle of a fish

may be cooked and served in the same way.
79. TURBOT CREAM

(Turbot & la Cr&me)
Bone and cut into small pieces some

cold turbot, already cooked.
Prepare a sauce by boiling two ounces of
butter, the same weight of flour, and half a
pint of milk, and reduce the whole by boiling
to half the quantity ;
now pass through sieve.
Place the fish on a flat porcelain dish,
pour the sauce over the top, add a few
pieces of butter, and put in a brisk oven
till lightly brown, and serve in the same

dish.
80. BAKED TURBOT CREAM

.
(Turbot Cr£me au Gratin)
Is almost the same preparation as No. 79,

except that a little cream is added to
the sauce when reducing it. Just before
putting the fish into the oven, garnish with
mashed potatoes. This is best done by
putting some floury potatoes in a coarse
linen bag and squeezing them through it,
and arranging them round the sides of the
fish.
81. TURBOT SALAD

(Turbot Vinaigrette)
Cut some cold turbot into little squares,

and season with a French dressing (No.
224), thickened, if desired, with some May-
onnaise sauce (No. 211). Add a little
finely-chopped parsley and arrange on a

dish ;
garnish round the sides with beet-
root and hard-boiled eggs.
;
FISH 59
BJ2. TURBOT WITH HOLLANDAISE SAUCE

(Turbot, Sauce Hollandaise)
Boil a piece of turbot for ten minutes

fiet on a dish, and arrange with floury
soiled potatoes and a little bunch of
parsley.
Serve a Hollandaise sauce (No. 220)
? separately.
83. BOILED TURBOT WITH CAPER

SAUCE
(Turbot, Sauce aux Capres)
Boil a piece of turbot as for Turbot with

ilHollandaise Sauce (No. 82), and serve with
caper sauce.
54. BOILED COD STEAK WITH MUSSEL

SAUCE
(Tranche de Cabillaud, Sauce aux Moules)
Cut a slice or steak of codfish, prefer-

ably from near the head, and set it in a
ish-kettle ; cover with cold water, add salt,
! md allow to come to the boil ;
withdraw
6o EASY FRENCH COOKERY
to side of the fire, and allow to cook slowly

for about fifteen minutes.
Place a napkin or a dish-paper on a dish,
and garnish the cod with small floury boiled
potatoes and a little bunch of parsley. Send
to table with mussel sauce (No. 216), either
poured over the fish or served separately.
85. COD STEAK WITH MELTED PARSLEY

BUTTER
(Tranche de Cabillaud Maitre d’Hotel)
Cook the fish as in No. 84, and serve with

a Maitre d’ hotel sauce (No. 221).
80. BAKED RED MULLETS

(Rougets Meuni&e)
Roll one or two very fresh red mullets in

flour, and place in a porcelain or china oval
dish ; season with salt and pepper, and
put three or four little lumps of butter
on each fish ;
cook in oven for about twenty
minutes, basting occasionally. Sprinkle a
little lemon juice over, and serve.
Gi).
(page
l’Huile.)
MULLETS
grilles
RED
(Rougets
GRILLED
;
FISH 61
87. GRILLED RED MULLETS

(Rougets grilles a l’Huile)
Clean and remove the liver of some red

imullets, dip the fish in oil, season, and grill
con both sides.

Mince the livers up very finely, and
:make into a stiff paste by mixing with somfe
oil, lemon, and chopped parsley, salt, and
1
pepper.
Dress the fish on a hot dish, and lay a
: strip of paste on each fish. Serve very hot,
with slices of lemon.
88 . FRIED RED MULLETS

(Rougets frits)
Clean, but do not touch the interior of,

as many red mullets as are required ;
roll
in beaten eggs, then in flour or breadcrumbs
place in boiling fat, and cook for about ten
minutes.
Arrange on a dish with some fried pars-
ley and lemon.
89. BAKED SMELTS

r
(Eperlans Anglaise)
Split twelve or fifteen quite fresh smelts

asyou would a herring, flour and breadcrumb
them and arrange on a buttered porcelain
dish ; on each fish set a small piece of butter,
and put them into a fairly brisk oven ;
cook
for twelve or fifteen minutes, basting them
occasionally, till they are of a light brown
colour ; squeeze a little lemon on them, and
serve.
90. FRIED SMELTS WITH TARTAR SAUCE

(Eperlans frits. Sauce Tartare)
Flour and breadcrumb twelve or fifteen
fresh smelts, put them into boiling fat, and

cook till brown ;
drain off fat, dress on a dish
with a garnish of fried parsley, and serve with

Tartar sauce (No., 212), sent in separately.
91. GRILLED MACKEREL

(Maquereau Maitre d’Hotel)
Split open a mackerel, dip in oil, and

FISH 63
lace on the grill, with the skin nearest

jhne fire; sprinkle with a little salt. After
tbout five minutes turn the fish and cook

or another five minutes, basting occasion-
dly with a little oil.
Dress the fish on dish, and place a lump

:f melted butter and parsley in the centre
if the fish season lightly with salt and
;
icepper, and serve very hot.
)>2. BOILED MACKEREL WITH PARSLEY

SAUCE
(Maquereau, Sauce Persil)
Clean the mackerel and place in a fish-
ettle ;
cover it with cold water to which
as been added a teaspoonful of vinegar,
nd salt to taste ;
boil for a quarter of an
our, drain water off, and set the mackerel
;m a dish.
Pour over the fish (or serve separately)
parsley sauce, made with milk, a little clear
ravy, a teaspoonful of flour, and some

lopped parsley.
93. BOILED MACKEREL WITH MELTED

BUTTER
(Maquereau, Beurre fondu)
Boil a mackerel and send to table with

some plain melted butter, served separately.
Plain boiled potatoes should also be
handed round with this dish.
94. WHITEBAIT
(Blanchailles)
Whitebait to be good should be cooked

the same day as caught, and served very
hot.
Put the whitebait in a frying sieve, and
sprinkle some flour on them shake them ;
together and plunge the sieve into boiling

'
fat ;
as soon as they are brown, which, should
the fat be properly hot, will take but two
or three minutes, drain the fat off ;
sprinkle
with salt, dressand serve with
on dish,
brown bread-and-butter, and a lemon cut
in quarters. J
l
FISH 65
95. DEVILLED WHITEBAIT

(Blanchailles Diable)
Cook as before, drain off fat, sprinkle

with salt and a little cayenne pepper, shake
well, and serve with brown bread-and-butter
and cut lemon.
96. FRIED HERRINGS

(Harengs frits)
The herrings should be very fresh. Clean

them, sprinkle them with salt and dip them
in some milk put into boiling fat, fry till
;
cooked drain off fat, and serve with lemon

;
and fried parsley.
97. GRILLED HERRINGS WITH MUSTARD

SAUCE
(Harengs grilles. Sauce Moutarde)
Clean three or four fresh herrings, leaving

the roes in them ;
dip in oil and cook for
minutes on the grill dish them,
six or seven ;
and serve with them a mustard sauce.

;
98. BOILED SALMON WITH HOLLANDAISE

SAUCE
(Saumon, Sauce Hollanclaise)
Take a small salmon, or one or two slices
of salmon, according to the number of

persons dining, and boil in salted water
place a frilled paper on a dish, and serve the
salmon with small floury boiled potatoes.
Serve a Hollandaise sauce (No. 220) se-
parately, also hand round a sliced cucum-
ber salad.
99. BOILED SALMON WITH OYSTER

SAUCE
(Saumon, Sauce aux Huitres)
Boil and dress salmon as in No. 98, and

serve with oyster sauce (No. 215), either
poured over the fish or sent to table in a

sauce-boat.
100. BOILED SALMON WITH MUSSEL,

SAUCE
(Saumon, Sauce aux Moules)
Boil some slices or a piece of salmon, and

FISH 67
pour over them (or serve separately) a mussel

ssauce (No. 216), as in Salmon and Oyster
:Sauce (No. 99).
101. GRILLED SALMON WITH TARTAR

SAUCE
(Tranche de Saumon grille, Sauce Tartare)
Dip a thick slice of salmon in oil, and

place on grill cook both sides, allowing
;
ten minutes to each side place on a papered

;
dish, previously garnished with thin half-

slices of lemon and sliced beetroot placed
alternately. Serve a Tartar sauce (No. 212)
separately, and hand round a thinly sliced
cucumber salad.
102. GRILLED SALMON MAITRE DHOTEL

(Saumon grille Maitre d’Hotel)
Grill salmon as in No. 101 ;

place on dish
md put on fish some melted butter and
oarsley ;
place under salamander or in brisk
oven for a few minutes, and serve with a
:hinly-sliced cucumber salad.
103. COLD SALMON WITH GREEN SAUCE

(Saumon froid, Sauce verte)
Remove the skin from a slice of cold

boiled salmon, dress with hearts of lettuce
and hard-boiled eggs cut into quarters,
and place alternately with the lettuce.
Serve a green sauce (No. 218) separately,
also a finely-sliced cucumber salad.
104. SALMON SALAD

(Salade de Saumon)
Bone and cut into equal - sized pieces

some cold boiled fish place in form of a
;
pyramid in a salad-bowl, and garnish with

finely-chopped parsley, one or two hard-
boiled eggs cut into quarters, slices of beet-
root, and a French dressing (No. 224).
105. BAKED TROUT

(Truite Meuniere)
Take four moderate-sized trout, make

three or four incisions on either side of
each, and roll the fish in flour ;

rub a thick
FISH 69
coating of butter over a porcelain dish, and

place the fish in it ;
season with salt and
a very little pepper, and a dash of vine-
gar ;
cook in brisk oven for fifteen minutes
till brown, basting occasionally. Add a
squeeze of lemon, and serve in same dish.
106. TROUT COOKED WITH VEGETABLES

(Truite au Bleu)
Put one or two trout in a saucepan or

porcelain dish, with six thin slices of carrots
and onions ;
ju'st cover the fish with cold
water, season, and cook slowly for twenty-
five minutes.
Serve with part of the water the fish
has been boiled and send to table a
in,
dish of small boiled potatoes and a sauce-

boat of Hollandaise sauce (No. 220) or melted
butter (No. 201).
107. GRILLED TROUT, DEVILLED SAUCE

(Truite grillee, Sauce Diable)
Take one or two trout, score them three

7o easy french cookery
or four times on each side, dip in oil, and

cook lightly on the grill.
Garnish a dish with thin slices of lemon
and little sprigs of parsley placed alter-
nately, arrange the trout on dish, and serve
some devilled sauce (No. 199) separately.
108. SALMON TROUT WITH HOLLANDAISE

SAUCE
(Truite Saumonde, Sauce Hollandaise)
Clean a salmon trout, but do not remove

the scales ;
place on the grill of the fish
stewpan, and cover with hot salted water ;
allow to come to the boil, draw to side of

the fire, and let slowly simmer for twenty
minutes.
Dress on a dish with parsley at each
end and small boiled potatoes on either
side. Serve a Hollandaise sauce (No. 220)
separately.
109. FRIED FILLETS OF WHITING

(Paupiettes de Merlan frites)
Fillet, three or four whitings, season

FISH 7i
with and pepper, sprinkle with finely-

salt
minced onion and parsley on both sides ;
now roll each fillet over and over into the

form of a little barrel, and fix all together
on a wooden skewer.
Dip in beaten egg, and put into boiling
fat, and let cook till brown drain off fat, ;
remove the skewer, dress on dish with fried

parsley and lemon.
110. FRIED SMALL WHITINGS AND

LEMON
(Petits Merlans frits au Citron)
When buying whiting, always see that

the fish is quite fresh.
Cook as for Fried Red Mullets (No. 88).
III. BROILED WHITING

(Merlans grilles)
Having prepared the whiting, seasoned

them with salt and pepper, and dipped them
in olive oil, grill them over a slow fire,
turning them till browned. Serve with

tomato sauce (No. 203).
1 12. BOILED MUSSELS

(Moules Mariniere)
Finely mince two onions and two small

shallots ;
put in saucepan with some butter,
and let cook without turning colour ;
add
five or six dozen mussels that have been
thoroughly washed, season with salt and
pepper and a suspicion of cayenne, and
just cover with water ;
allow to cook until
the mussels open.
Remove the mussels from the sauce-
pan and thicken the remaining liquid with
some butter add some finely - chopped
;
parsley and more seasoning, if necessar}c

Dress all on a dish, and serve very hot.
EGGS
The luncheon menu of the fashionable

hotel or restaurant is considered incomplete
without mention of at least one dish com-
posed mainly of eggs.
There are, of course, hundreds of recipes
for cooking eggs. Some of these are expen-
sive to carry out, and call for great patience
and skill on the part of the cook. Others,
though quite simple, are yet exceedingly
dainty, and it is from this last class of
recipe that I have chosen the following
examples.
It is possible to purchase at any good
household store a number of tiny porcelain
dishes made on purpose to hold single
eggs. These little dishes are either round
or oval in shape ;
they cost a mere trifle,
and are an invaluable aid towards the pro-

duction of many of the following dishes.
Eggs cooked in this way are sent to table
in the small bowls, and there is thus
73
neither the risk nor the trouble of turning

them out and re-serving.
113. PLAIN FRIED EGGS

(CEufs au Plat)
Melt a little butter in some of the small

dishes ;
break into them one or two eggs
to each person, being very careful that the
yolks and whites remain separate ;
season
with salt and pepper, and place in oven or
on top of the stove till cooked.
114. FRIED EGGS AND SAUSAGES

(CEufs Bercy)
Previously cook some little French sau-

sages. one ounce of butter in four
Melt
small dishes, crack four eggs and drop care-
fully in put a sausage on one side of each
;
egg, and place either in oven or on top of
stove till Pour a little hot, thick

cooked.
tomato sauce (No. 203) round edge of dish,
and serve.
EGGS 75
115. FRIED EGGS AND KIDNEYS

(QEufs Meyerbeer)
Cut some kidneys into halves, fry them,

remove from the pan, add to the gravy
a little clear soup or meat juice, and boil
up again.
Fry some eggs as for No. 113, and dish
them, arranging kidneys and gravy round
the edge of the dish.
116. FRIED EGGS AND CHICKENS’

LIVERS
(OEufs aux Foies de Volaille)
This is the same preparation as No. 115,

using chickens’ livers in place of kidneys.
117. PLAIN SCRAMBLED EGGS

(CEufs brouilles Nature)
Season three or four eggs with salt and

pepper, and beat until quite frothy ; add
a tablespoonful of cream, and beat again.
Melt a little butter in a frying-pan,
pour eggs in, and stir slowly but continu-

ously for one or two minutes to prevent
burning. When the eggs become slightly
consistent, dress on hot dish and serve
with some hot toast.
118. SCRAMBLED EGGS WITH CHICKENS’

LIVERS
(CEufs brouilles aux Foies de Volatile)
Cook some chickens’ livers in a frying-

pan with a little butter.
Prepare some scrambled eggs as for
No. 117; add the chickens’ livers, and serve.
119. SCRAMBLED EGGS WITH FRESH

TOMATOES
(CEufs brouilles aux Tomates fraiches)
Skin two or three tomatoes by placing

them in boiling water for a few minutes,
cut into eighths and remove the seeds, fry
for a few minutes with a little butter, salt,
and pepper.
EGuS 77
Prepare some scrambled eggs in the

way described in No. 117 ;
then mix the hot
tomatoes with the eggs, arrange on a dish
and serve.
120. SCRAMBLED EGGS WITH PRAWNS

(QEufs brouilles aux Crevettes)
Cut some prawns, either fresh or canned,

into pieces.
No. 117; mix in the prawns just before the
eggs set, stir for a minute, then dress and
serve.
1 2 1. SCRAMBLED EGGS WITH

ASPARAGUS TIPS
(CEufs brouilles aux Pointes d’Asperges)
Fry lightly in some butter a few asparagus

tips which have been seasoned with salt and
pepper.
No. 117 ; dress on dish, and place asparagus
tips in centre and round edge.
122. SCRAMBLED EGGS WITH

.MUSHROOMS
(CEufs brouilles aux Champignons)
Peel a few young mushrooms, cut into

thin slices, place them in a pan with some
butter, and allow them to cook for a few
minutes.
Preparesome scrambled eggs as for
No. 117; add mushrooms, stir together,
dress on dish and serve.
123. EGGS WITH BLACK BUTTER

(CEufs au Beurre noir)
Previously prepare some black butter

•
(No. 202).
Fry two eggs to each person as for
No. 113; pour the black butter over, and

serve very hot.
124. POACHED EGGS WITH SPINACH

(CEufs poches Florentine)
Allow two eggs to each person, and poach

EGGS 79
them for one and a half minutes in boiling

water to which a dash of vinegar has been
added.
Butter some small round porcelain dishes,
and lay in each a spoonful of hot minced
spinach ;
place the eggs carefully, without
breaking, on the spinach, and pour a spoonful
of Bechamel sauce (No. 208) over each egg.
Season with salt and pepper, place in oven
for about ten minutes, and serve a little
dish to each person.
125. POACHED ÊGGS WITH CHEESE

SAUCE
(CEufs poches Mornay)
Poach one or two eggs to each person, as

n No. 124, butter some small round porcelain
lishes and place the eggs therein pour a ;
poonful of hot Bechamel sauce (No. 208)

ver each egg, season with salt and pepper,
nd sprinkle with some grated Parmesan
heese. Place in oven for ten minutes, and
;rve a dish to each person.
126. EGGS WITH CREAM

(CEufs en Cocotte a la Creme)
For this recipe it is indispensable to have

a few of the small oval deep dishes or shells,
in which each egg cooked separately. Two

is
eggs are usually provided to each person there- ;
fore, if six are lunching, twelve little dishes,

or cocottes, as they are called, will be required.
Put a small lump of butter in each
cocotte, pour in the eggs whole, season with
salt .and pepper, pour a little cream on the
top of each egg, place in the oven for about
ten and serve. The
minutes, eggs when
served should be quite soft.
127. EGGS WITH MEAT JUICE

(CEufs en Cocotte au Jus)
This is the same preparation as No. 126,

using some hot meat-juice instead of cream.
128. EGGS WITH TARRAGON

(CEufs en Cocotte a l’Estragon)
Butter as many little cocottes as re-

;
EGGS 81
quired, and break an egg into each season ;
with salt and pepper, and pour a spoon-

ful of meat juice into each cocotte / chop some
tarragon very finely, and sprinkle just a

suspicion over the meat juice then take ;
some long leaves of tarragon and lay on

each egg, place in oven for five or six
minutes, and serve.
129. FRIED EGGS WITH TOMATO

SAUCE
(GEufs frits & l’Orlie)
Put half a pint of good Lucca oil in a clean

saucepan and let boil ; break as many eggs
as required — one at a time — into a saucer
put each egg in a big round spoon, so as to
give them a decidedly round appearance;
drop carefully into and let cook till quite
oil
brown now either pour a hot tomato sauce

;
(No. 203) on a dish and arrange the eggs

in the sauce, or dress on a dish and serve the
sauce separately.
A little fried parsley will supply the
necessary garnish.
G
;
130. FRIED EGGS WITH LEMON

(CEufs frits au Citron)
Put about half a pint of good olive oil

in a saucepan, and let come to the boil.
Take as many eggs as are required, and
break them one at a time into a saucer
place each egg in a big round spoon, so as
to give them a nice round appearance ;
pour
carefully into the fat, and allow to cook till
quite brown.
Sprinkle a little salt on the eggs, dress
on a dish with some fried parsley and
quarters of lemon.
131. EGGS WITH ONIONS

(CEufs Lyonnaise)
Fry some onions in a little butter

till they are almost reduced to a liquid,
and mix with a little Bechamel sauce

(No. 208).
Cut three or four hard-boiled eggs
in halves, arrange on a dish, pour the sauce
over, sprinkle with a little grated Parmesan
EGGS 83
cheese, place in oven for fifteen minutes,

and serve.
132. EGGS WITH POTATOES

(CEufs Parmenti&re)
Place a layer of potatoes, mashed with

cream, on a dish, lay three or four lightly-
poached eggs on the potatoes, sprinkle with
cream and grated Parmesan cheese, and place
in the oven. The dish will be ready to
serve in ten minutes.
133. TURKISH EGGS

(CEufs a la Turque)
Take one or two chickens’ livers and

as nearly as possible cut into equal pieces,
and season with salt and pepper fry in a ;
pan with a little butter.

Prepare some eggs as for No. 113 ; next
dress the chickens’ livers, and finally put
a hot Madeira sauce (No. 217) round the
sides of the eggs.
134. PLAIN OMELET

(Omelette Nature)
It is not often that one makes a complete

success of the first omelet, but the young
housewife who essays this delicate form of
cookery must not be discouraged. Even if
the first omelet is a comparative failure,
it is almost certain that, with patient

attention to the following instructions,
the fifth or sixth attempt will be a decided
success.
Butter a frying - pan, beat the eggs
(seasoned with salt and pepper) and pour
into the frying-pan, stir briskly with a
fork, and as soon as the eggs begin to
set, tilt the pan on one side, and work
the eggs together with the fork, till the
omelet assumes an oblong shape and is
evenly united.
drop the omelet on to a dish by
Now
placing the dish on the uneven part of the
eggs and turning the pan on to the dish,
thus getting the smooth side uppermost;
trim the edges and serve.
ELrGS 85
135. SAVOURY OMELET

(Omelette aux Fines Herbes)
When beating the eggs, mix a little parsley,
or spice, or dried herbs, as may be desired,

and cook in the same manner as for No. 134.
136. MUSHROOM OMELET

(Omelette aux Champignons)
Finely slice a few fresh mushrooms and

cook in a frying-pan with a little butter.
Make a plain omelet (No. 134),and mix
the mushrooms just before the eggs com-
mence to set.
137. TOMATO OMELET

(Omelette aux Tomates)
Skin two or three tomatoes after placing

in boiling water for a few minutes, cut into
i
eighths, remove the seeds, and mix with the
eggs-
Make a slit in the centre of the omelet,
and pour a thickened tomato sauce (No.

203) into it.
138. AMERICAN OMELET

(Omelette Americaine)
Make a tomato omelet, and add a few

slices of very thin breakfast bacon round
sides.
139. TRUFFLES OMELET

(Omelette aux Truffes)
Either fresh or bottled truffles may be

used, fresh, of course, being preferable.
Skin and mince one or two small truffles
and put into a frying-pan with a little butter,

salt and pepper cook for about five minutes.
;
Beat eggs as for plain omelet, add

truffles, make omelet, and serve very hot.
ENTREES
In compiling the following recipes for
entrees I have endeavoured to simplify
the formulae as much as possible. In some
cases an article which is easily obtain-
able has been substituted for another that
is difficult to procure.
The recipes may in every case be fully
trusted to produce the very best results,
and the housewife will be saved both
expense and trouble by following them
closely.
140. STEWED CHICKENS’ GIBLETS

(Abattis de Volaille)
Thoroughly wash and clean two or

three chickens’ giblets, with the necks and
wings, and set the livers on one side.
Cook, with a little butter, salt, and
pepper, eight small onions, until brown add ;
the giblets, etc., and allow to cook on a brisk

fire for about twelve minutes ;
now sprinkle
87
with a tablespoonful of flour and, three

minutes afterwards, cover the whole with
boiling water ; season again, and simmer
for an hour and a quarter.
Add ten or twelve small potatoes, and
let simmer again ;
in the meantime cook
the liver, cut it into small pieces, and fry
it add to the
in a little butter ; giblets, let
the whole come to the boil, and serve.
141. STEWED CHICKENS’ GIBLETS AND

RICE
(Abattis de Volaille au Riz)
Prepare some chickens’ giblets as in No.

140 ;
omit the potatoes, and add some
boiled rice just before the last boiling.
142. GRILLED CHICKENS’ LIVERS AND

BACON.
(Brochettes de Foies de Volaille)
The same as for No. 166, using chickens’

livers, bacon, and mushrooms.
ENTREES 89
143. CHICKEN CUTLETS AND PEAS

(Cotelettes cle Volaille Marechale)
Cut some thick slices from the breast

of a chicken, dip in beaten egg, then in
breadcrumbs season with salt and pepper,
;
and fry in butter till of a light brown

colour.
Dress on a dish some fresh or preserved
peas previously fried in butter, arrange the
cutlets round, and serve with a cream
sauce (No. 219), sent in separately.
144. STEWED CHICKEN AND FRESH

TOMATOES
(Poulet saute aux Tomates fraiches)
Take an uncooked chicken and joint it
I
neatly, cutting the legs in halves ;
add the
carcass cut in two, and put all in a saucepan
with some butter, salt, pepper, a small whole
I garlic, and a bunch of parsley, laurel, and
thyme all tied together ;
allow to cook on a
moderate fire.
As soon as the chicken is cooked, add to

it half a pint of clear soup ;

let boil for three
minutes, then remove from fire.
Fry six or seven tomatoes with a little
butter.
Dress the chicken on a dish, with the
exception of the carcass ;
pour the gravy
over, and dress with the tomatoes and a few
pieces of crisp bread fried in dripping.
145. STEWED CHICKEN

(Poulet saute Marengo)
Prepare a chicken the same as for No.

144, and dress the dish with croutons of
bread, and a fried egg to each person.
146. STEWED CHICKEN AND

ARTICHOKES
(Poulet saute aux Fonds d’Artichauts)
Prepare a chicken as for No. 144, and,

when the chicken has cooked, add a little
thick gravy and let come twice to the
boil.
;
ENTREES 9i
Then add ten or twelve artichoke bot-

toms cut in halves or quarters.
Drop in a squeeze of lemon just before
serving.
147. PULLET STEWED WITH

VEGETABLES
(Poussin en Cocotte Paysanne)
Line a round porcelain dish with small

pieces bacon and chopped onions, and
of
cook with butter, salt, and pepper for
ten or twelve minutes ;
place the young
chicken and cook for ten minutes.
in,
Parboil some potatoes, carrots, and

turnips; cut into equal oval shapes, and put
in cocotte with a little clear gravy, adding,
shortly after, a few small braised onions
allow all to cook thoroughly, and serve.
148. STEWED CHICKEN AND

VEGETABLES
(Poulet en Casserole Paysanne)
Prepare in the same way as for No. 147,

but allow the chicken longer time to cook,

according to size.
149. DEVILLED GRILLED CHICKEN

(Poulet grille Diable)
Cut a chicken down the centre of the

back, beat the bones of the legs, and pass a
skewer through the legs and back, and another
through the wings and back, so as to give
the chicken a flat appearance.
Dip in beaten eggs and breadcrumbs,
season with salt and a little cayenne pepper,
and place on grill, basting occasionally with
oil or butter.
Allow to grill thoroughly on both sides,
which will take about twenty-five minutes,

according to the size of the chicken.
Place on a dish, dress with watercress
and a hot devilled sauce (No. 199) served
separately.
150. BAKED PHEASANT

(Faisan SouvarolT)
Stuff a pheasant with some pieces of
parfait de foie gras and fresh truffles.

ENTREES 93
Line the bottom of an earthenware sauce-

pan with small pieces of bacon, a few
mushrooms cut into thin slices, a piece of
butter, and some salt.
Put in the pheasant and allow to cook
for fifteen minutes ;
pour half a glass of
white wine over the bird, and baste well.
Replace the lid, and seal it by means of a
: stiff paste of and water, so that the
flour
air • cannot get inside replace in oven for
;
:thirty minutes.
Place the casserole on a dish and remove
tthe seal before the guests, serving the
sstuffing with the bird.
II5I. BAKED PHEASANT WITH BRUSSELS

SPROUTS
(Faisan aux Choux de Bruxelles)
Cook a pheasant in a casserole (earthen-

ware pot), with some finely-cut pieces of
bacon, and a little meat juice at the bottom
rof the casserole.
Fry thirty or forty cold boiled Brussels
i
sprouts in a frying-pan with a little butter,

salt, and pepper, and dress round pheasant

when it is cooked.
152. GRILLED PARTRIDGE WITH PARSLEY

BUTTER
(Perdreau grille Maitre d’Hotel)
Cut down the back a young partridge,

and skewer together, beat lightly, roll in
butter and then in breadcrumbs; place on
grill for about fifteen minutes, turning and
basting occasionally.
Dress on dish, place some cold melted
butter and parsley in the centre ot the
bird, and serve with a lemon cut in two.
A few chip potatoes may also be served
with the partridge.
153. PARTRIDGES AND CABBAGE

(Perdrix au Chou)
Take two and cook

or three partridges
for ten minutes, with butter and bacon add ;
a little soup, and cook slowly for three-

quarters of an hour.
ENTREES 95
Cut two cabbages in halves, and braise

:hem for an hour in the oven with some
nieces of bacon, three or four small French
and a sprinkling of oil.
•j.ausages,
Now add the partridges, cover with the

vabbage and bacon, and cook for twenty
minutes in the oven.
Dress the cabbage on a dish, lay the
-•irds in the centre, and place alternately
rhe bacon and sausages.
154. BAKED GROUSE

(Grouse en Casserole)
Line an earthenware saucepan with small

pieces of bacon and onions, and put over
lese some little pieces of butter.
Place the grouse in the casserole, season
ith salt and pepper, and let cook for
/enty-five minutes, basting occasionally.
) 5. GRILLED GROUSE WITH DEVILLED

SAUCE
(Grouse grille, Sauce Diable)
Cut a grouse down the centre of the

back, skewer and beat lightly

it, dip in ;
butter and white breadcrumbs place on ;
grill for fifteen minutes, basting occasion-

ally with oil.
Dress on dish with watercress and lemon,

and serve either with chip potatoes, or
with bread sauce, gravy and browned
breadcrumbs, and chip potatoes, or,
again, with devilled sauce (No. 199).
156. STEWED PIGEONS WITH OLIVES

(Pigeons aux Olives)
Put some finely-cut bacon in a saucepan

with butter and finely-chopped onions, and
cook until brown ;
place the pigeons in the
pan and allow to cook for fifteen minutes,
turning occasionally ;
season, add a glass
of white wine,simmer until reduced

and
to half the quantity. Then three-parts
cover them with hot gravy soup, and let
them simmer slowly beside the fire. When
the pigeons are properly cooked, pass the
sauce through a sieve and replace in pan
with pigeons, and allow to come to the boil.
97).
(page
Compote.)
PIGEONS
en
tm (Pigeons
«j
STEWED
ENTREES 97
Dress the pigeons with some stoned olives

that have been scalded with water.
157. STEWED PIGEONS

(Pigeons en Compote)
Take as many pigeons as are required

and fry them in a saucepan with some
melted lard season lightly with salt, add
;
two slices of bacon cut into small pieces,

sprinkle with a spoonful of flour, add a
glass of white wine, and cover all with hot
water.
Let boil five or six minutes on a quick
add a few herbs, season, and
fire, let slowly
simmer on side of fire.
Peel some onions (the smaller the better),
and fry in butter and a pinch of sugar
until brown.
When the birds are half-cooked, add
the onions and, twenty minutes afterwards,
a dozen small mushrooms.
Arrange the birds on a dish, with the
onions and mushrooms round; pass the re-
maining sauce through a fine sieve, skim off
H
the fat, pour the sauce over the pigeons,

and serve.
158. STEWED YOUNG RABBITS

(Lapereau saute Marengo)
two or three young rabbits into

Cut
pieces and cook in a saucepan with oil
that has come to the boil season with
;
salt and pepper, and add a bunch of herbs,
composed of thyme, laurel, and parsley.

Draw the pan to the edge of the fire
and allow to cook slowly, turning occasion-
ally.
When cooked, add a glass of white wine

and a few tablespoonfuls of tomato sauce
(No. 203), and allow to come to the boil;
dress on dish with a few ovals of fried
bread.
159. STEWED RABBIT

(Lapin saute, Sauce piquante)
Cut one or two rabbits into pieces and

place in a saucepan with butter and chopped
;
ENTREES 99
onion; allow to cook for fifteen minutes,

turning occasionally.
Season with salt and pepper, add a glass
of white wine and let reduce to half the

original quantity ;
now add another glass
of wine and a piece of butter ;

finish cooking
on slow fire.
Dress and sprinkle plentifully

on dish
with capers and chopped gherkins.
160. GRILLED LAMBS’ SWEETBREADS

(Brochettes de Ris d’Agneau grilles)
two or three lambs’ sweetbreads

Boil
drain off the water, and allow to cool.
Cut into equal slices about half an inch
thick, cut also some thin slices of ham
the same size as the sweetbreads, and
skewer a slice of ham and one of sweetbread
alternately ;
dip the skewer in oil or melted
butter ;
season with salt and pepper,
and
sprinkle over some breadcrumbs and chopped
parsley.
|
Grill slowly, basting occasionally with

oil, and serve on the skewer.
161. FRIED SLICES OF SWEETBREAD

(Escalopes de Ris de Veau Marie Stuart)
Cut one or two sweetbreads into three

or four slices each, dip in butter or oil, and
place on slow grill season with salt and
;
pepper.
Boil some celery and mash up very fine
by passing through sieve put in sauce- ;
pan add butter, salt, and pepper, and a

;
little milk or cream ;

allow to cook on slow
fire for ten minutes, stirring constantly.
Dress on a dish with the sweetbreads,
and serve a hot Madeira sauce (No. 217)
separately.
162. BRAISED SWEETBREAD

(Ris de Veau brais6)
Lard a sweetbread with small strips of

bacon (using a proper larding needle), and
put in a saucepan with bacon and some
vegetables chopped very fine. Cook on a
slow fire for about twelve minutes, basting
occasionally with a little gravy, and boil
until it thickens.
ENTREES IOI
Put the sweetbread at the mouth of the

oven and glaze it by basting while drying.
Arrange on dish, pass the gravy through
sieve, and serve.
163. SWEETBREADS AND PEAS

(Ris de Veau aux Petits Pois)
Should the sweetbreads be very large,

cut them in two ;
flour them, and dip in
eggs and breadcrumbs.
Melt a little butter in a frying-pan and
cook the sweetbreads till of a golden brown
colour.
Cook also some cold boiled peas in
butter, salt and pepper, and arrange them
round sweetbread.
Pour a little Madeira sauce (No. 217)
over each sweetbread.
164. SWEETBREADS AND ASPARAGUS

TIPS
(Ris de Veau aux Pointes d’Asperges)
Cook sweetbreads as for No. 163, but use

asparagus tips instead of peas.
165. GRILLED SWEETBREAD

(Ris de Veau Mar^chale)
Cut a sweetbread into slices or round

pieces, dip in oil, and place on a slow grill
season, and cook on both sides for a few
minutes.
Prepare a few peas or asparagus tips
by stewing in a frying-pan with butter, salt
and pepper.
Dress each piece of sweetbread on an
artichoke bottom ;
arrange peas or asparagus
tips round, and serve.
166. GRILLED CALF’S LIVER. VEAL AND

BACON
(Brochettes de Foie et de Veau au Lard)
Cut into equal squares (about i\ inches)

some calf’s liver, loin of veal, and thin
bacon ;
put the liver ou a plate, and season
with oil, pepper, and chopped parsley.
Now put on a skewer pieces of liver,
veal, and bacon, arranged alternately
place on grill, basting occasionally ;
season,
ENTREES 103
and serve. A squeeze of lemon may also
tbe added.
167. FRIED VEAL CUTLETS

(Cotelettes de Veau Milanaise)
Dip as many veal cutlets as will be

required in beaten eggs, then in very fine
oreadcrumbs.
00k the cutlets till quite brown ; season
Ir/ith salt and pepper.
Dress on dish, add a squeeze of lemon,
md serve.
168. VEAL CUTLETS AND SPAGHETTI

(Cotelettes de Veau Napolitaine)
some cutlets as described in

Prepare
Ao. 167), and dress on dish with a Nea-
olitan macaroni (No. 316) and a little
adeira sauce (No. 217).
169. CALF’S LIVER AND BACON

(Foie de Veau au Lard)
Wash a calf’s liver and cut into slices

the thickness of a finger ;

beat lightly, and
roll first in flour and afterwards in beaten
yolk of egg.
Place either in a grill or in a frying-pan,
with a little butter, salt, and pepper ;
cook
both sides, and dress with thin slices of
grilled breakfast bacon add a squeeze

;
of
lemon juice before serving.
170. FRIED CALF’S LIVER AND ONIONS

(Foie de Veau saute Vdnitienne)
Fry some onions in butter, and fry also

some small pieces of floured liver, seasoned
with salt and pepper.
Mix them together and fry again till
both are thoroughly cooked, then dress and
serve.
171. STEWED VEAL

(Saute de Veau)
Take two pounds of veal and

or three
cut into equal-sized pieces about an inch
and a half square melt three or four
;
ounces of butter in a saucepan, mix with

ENTREES 105
it two tablespoonfulsand let of flour,
slightly colour on a slow fire add the ;
meat, season with salt and pepper, and

allow to cook without ceasing to stir ;
now
just cover with boiling water, and stir till
it boils simmer for fifteen minutes and

;
let
add one onion and a bunch of herbs. When

the meat is thoroughly cooked, arrange on
dish, pass sauce through sieve, pour over
meat, and serve.
172. STEWED VEAL AND VEGETABLES

(Sautd de Veau Paysanne)
Is prepared the same as No. 171, adding

potatoes, onions, carrots, and turnips. Arrange
the vegetables round the meat, pass the sauce
through a sieve, pour it over the meat, and
serve.
173. BRAISED HAM AND SPINACH

(Jambon brais6 aux Epinards)
Boil a ham irk the usual way and cut

some very thin slices ; arrange on a hot
io6 EASY FRENCH COOKERY
dish with a little of the gravy that will

come from the ham.
A little champagne poured over is a
great improvement.
Serve a dish of mashed spinach separ-
ately.
174. YORK HAM AND MADEIRA SAUCE

(Jambon de York Mad&re)
Cut some thin slices of a freshly boiled

ham, and either pour or serve separately a
hot Madeira sauce (No. 217).
175. MUTTON CUTLETS AND MASHED

PEAS
(Cotelettes de Mouton Soubise)
Prepare and cook some mutton instead

oflamb cutlets, as described in Lamb Cutlets
and Vegetables (No. 181).
Prepare some mashed green peas that
have been forced through a fine sieve, grill
each cutlet, dress the mashed peas on a

dish in the centre, arrange the cutlets around,
and serve.
ENTREES 107
176. BONED CUTLETS AND CARROTS

(Noisettes Vichy)
Remove the bones from some cutlets,
allowing two cutlets to each person, and

place in a frying-pan with melted butter ;
season with salt and pepper, and cook so

that they are underdone inside and brown
outside.
Prepare some young boiled carrots by
simmering in a few spoonfuls of cream and
a little salt on a slow fire ;
cook carefully for
a few minutes, taking care that they do not
brown.
Dress the noisettes on a flat oval dish,
and on each pour a little hot Madeira sauce
(No. 217) ;
arrange the carrots on each side,
and serve.
177. STEWED MUTTON

(Navarin de Mouton)
Use for this dish a breast of mutton

cut up into small neat pieces, and scald for
ten minutes in boiling water ;
put in a sauce-
pan four or five raw potatoes cut up small,
io8 EASY FRENCH COOKERY
two or three dozen small onions, salt, pepper,

and a small bunch of mixed herbs tied
together (thyme, chervil, parsley) ;
cover with
hot soup and let simmer on the fire till the
meat is quite cooked. Serve very hot.
178. STEWED MUTTON AND

VEGETABLES
(Navarin de Mouton PrintanRre)
Prepare in the same way as for No.

177, with the exception when the
that
hot soup is added, add also some French
beans, peas, carrots, and some new potatoes.
179. ROAST SADDLE OF MUTTON AND

VEGETABLES
(Selle de Mouton Renaissance)
Roast a saddle of mutton in the oven.

Now take some carrots and turnips, cut
into minute squares, add peas, and put
into frying-pan with butter, salt, and pepper,
and a spoonful of thick cream to mix them
together.
ENTREES 109
Fry some artichoke bottoms in butter.
Dress the joint on a long oval dish

and place the vegetables in the form of
little pyramids on each artichoke ;
arrange
these round the meat, pour over it a little
of the gravy, and serve with a hot Madeira

sauce (No. 217).
180. LAMB CUTLETS AND PEAS

(Cotelettes d’Agneau aux Petits Pois)
Prepare some cutlets as for No. 181, and

cook some peas in a little butter.
Dress cutlets on a dish, and place peas
'either in centre or round the sides.
181. LAMB CUTLETS AND MIXED

VEGETABLES
(Cotelettes d’Agneau Jardiniere)
Trim as many cutlets as are required,

lsually two to each person dip in beaten ;
then in breadcrumbs
’gg s > ;
cook in a fry-
ng-pan till they assume a light brown
olour.
Prepare the vegetables, carrots, tur-
1 10 EASY FRENCH COOKERY
nips, French beans and peas, by mixing

them with a little cream sauce (No.
219) ;
the vegetables should all be cut
to the same size, excepting, of course,
the peas.
182. LAMB CUTLETS AND TOMATO

SAUCE
(Cotelettes d’Agneau, Sauce aux Tomates)
Prepare some cutlets as described in

No. 181; on dish with a little fried
dress
parsley, and serve a hot tomato sauce (No.
203) separate^.
183. BAKED LOIN OF LAMB WITH

VEGETABLES
(Carre d’Agneau de Lait Mascotte)
“Agneaux de lait de Pauillac ” are the very

young lambs that are bred at Pauillac, in
France, undergoing a special milk diet to
render the flesh more tender and succu-
lent.
Young Scotch lamb will be found equally

serviceable for this dish.
Cut three or four potatoes into rounds
VEGETABLES.
Mascotte.)
WITH
Lait
de
LAMB
d’Agneau
OF
(Carre
LOIN
BAKED
ENTREES hi
)r ovals, and cut three Jerusalem artichokes

nto eighths. Prepare also twelve or fifteen
small onions, three or four parsnips and as
many small turnips. Flour the loin of lamb,
dace on a porcelain dish previously buttered,
und arrange the round (the
vegetables
>arsnips and turnips should have been par-
•>oiled) season with salt and pepper, and
;
ne or two small pieces of butter, and cook

roven for forty-five minutes, turning the
leat and basting occasionally. Now pour
« wer the meat a glass of sherry or madeira,
md add to the dish three or four small
omatoes ;
replace in oven, and when
i
)matoes are cooked rearrange the dish,
lacing the vegetables separately and the
timatoes on the meat.
Two or three Slices of thinly-cut truffle
ranged round the edge of the dish are a
eat improvement.
184. BAKED LOIN OF LAMB AND

POTATOES
(Carre d’Agneau de Lait Parmenti^re)
Prepare the loin of lamb in the same

way as for No. 183, Baked Loin Lamb,of

but omit all the vegetables there named
except the potatoes.
185. BAKED SHOULDER OF LAMB

f
(Epaule d’Agneau Boulang£re)
Cut seven Spanish onions and seven

potatoes into thin slices, butter an oval
dish, and place a layer of onions, a layer of
potatoes, and the same of each again
season each layer with salt and pepper, add
a few little bits of butter, season and flour
the shoulder, and lay on the top of the
vegetables.
Cook in a brisk oven, occasionally bast-
ing both meat and vegetables. If too much
fat accumulates during cooking, drain some
off, as the vegetables should be nicely
browned, but not greasy.
Should the meat not be sufficiently
cooked when the vegetables are ready,
finish off the joint separately, and serve
on the same dish (a porcelain one is prefer-
able) .
ENTREES 113
186. STEWED LAMB AND RICE

(Ragout d’Agneau au Riz)
Cut some lamb into pieces (the shoulder

and loin are the parts best suited for this
stew) ;
put the meat in a saucepan with a
tablespoonful of butter, a large onion (finely
minced), a bunch of herbs, and salt and
pepper to taste ;
let cook for fifteen
: minutes.
Cover with some hot clear soup, and
cook for thirty minutes longer.
Add half a cup of thoroughly washed
irice and a quarter tomato sauce
of a pint of
(No. 203) ;
place lid on saucepan, and allow
the rice to cook.
Dress the meat on a flat oval dish, pour
the sauce over it, and serve.
187. STEWED LAMB AND VEGETABLES

(Ragout d’Agneau Printani^re)
Cook in the same way as for No. 186,

out omit the rice.
Parboil some peas and carrots, and add
these, with a glass of sherry, after the

ragoftt has been cooking for about thirty
minutes. A dozen small braised onions may
be added to this stew.
188. ROAST SADDLE OF LAMB AND

DRESSED VEGETABLES
(Selle d’Agneau Arlequin)
Roast a saddle of lamb in the oven.

some tomatoes and celery, pre-
Braise
pare some minced spinach place each;
tomato separately in a little round mould.

Dress the joint on a long oval dish and
place the vegetables round, pour some of
the gravy of the meat on the joint, and
serve with a hot Madeira sauce (No. 217),
sent in separately.
189. SADDLE OF MUTTON ORLOFF

(Selle de Mouton Orloff)
Take a thick and tender saddle of mutton,

cut out each fillet in one piece, cut again
into fairly thick slices and replace in position,
ENTREES ii5
with a thin slice and a coat of

of truffle
Soubise sauce (No. 223) alternately between

the slices of fillet.
Thicken half a pint of Soubise sauce

with three yolks of eggs, cover the whole
joint with it, sprinkle with some grated
Parmesan cheese, and place for ten minutes
in hot oven or under salamander.
Serve a thick veal gravy sauce separately,
and arrange either some peas or some
asparagus tips round the joint.
190. SLICED LAMB

p
(Eminc6 d’Agneau)
Cut some thin slices of cold leg of lamb

and put on a dish, pour over them a very
hot sharp sauce (No. 222) place some ;
nashed potatoes round the edges put into ;
'
:he oven for ten minutes before serving.
J9I. FILLET OF BEEF A LA RUSSE

(Filet de Bceuf & la Russe)
Hash very finely some tender raw fillet

ii6 EASY FRENCH COOKERY
of beef, and dress on a dish ;

season with
salt and pepper.
Dress with capers, minced onion, minced
parsley, and the yolk of a raw egg on the
top of the steak.
192. SMALL FILLETS OF BEEF

(Tournedos sautes)
Take some very small pieces of fillet
of beef from the thin end of the fillet, string

them round, season with salt and pepper,
and fry in a frying-pan with butter till they
are brown outside yet underdone inside.
193. STEWED FILLETS OF BEEF WITH

VEGETABLES
(Tournedos aux Legumes)
Prepare some fillets of beef as for No.

192.
Fry in a frying-pan, with butter and
some parboiled young carrots and turnips.
Dress fillets on dish, arrange the vege-
tables round, put a thin slice of truffle on
l
ENTREES 117
each tournedos, pour a hot Madeira sauce

(No. 217) over, and serve.
194. FILLETS OF BEEF WITH SHARP

SAUCE
(Tournedos Poivrade)
Prepare some from the small end

fillets
of fillet of beef, string round, sprinkle with

salt and pepper and some boiled vinegar.
Let stand in this pickle for four or five
hours.
Drain off all and cook the
the liquid
fillets in a frying-pan with oil and butter
till they are of a nice brown colour, yet

underdone inside dress on round pieces of
;
toast the same size as the tournedos, and

pour a hot sharp sauce (No. 222) over them.
195. FILLET OF BEEF WITH PARSLEY

BUTTER
(Chateaubriand Maitre d’Hotel)
Trim a thick slice from the centre of a

fillet of beef, and cook carefully on the grill.
n8 EASY FRENCH COOKERY
When cooked, arrange on a dish with

watercress and a little mound of parsley
butter in the centre.
196. SLICED PORK AND ONIONS

f
(Emince de Pore Lyonnaise)
Cut into thin slices some cold loin or

leg of pork ;
cook in a saucepan three spoon-
fuls of minced onions and a quarter of a
pint of vinegar, allow to reduce to about half,
add the meat, and stew for ten or twelve
minutes dress the meat on a flat dish,
;
pour the sauce over, and, lastly, pour over

all a hot tomato sauce (No. 203).
197. GRILLED PIGS’ FEET

(Pieds de Pore grilles)
Clean and halve some pigs’ feet ;

dip the
halves in beaten eggs and breadcrumbs ;
put on slow grill for ten minutes, seasoning

with salt and pepper, and basting occasion-
ally with oil.
ENTREES 119
198, SIRLOIN STEAK AND BEARNAISE

SAUCE
(Entrecote Bearnaise)
Grill a fairly thick slice of steak, season

with salt, and dress on a dish ;
serve with it
Bearnaise sauce (No. 227), placing this on

the centre of the steak or sending to table
in a sauceboat.
SAUCES
199. DEVILLED SAUCE
(Sauce Diable)
Put half a tablespoonful of dry English

mustard in a bowl, add a quarter of a bottle
of Ai sauce, and stir till it has formed a
smooth paste ; now add a quarter of a bottle
of Worcestershire sauce, a quarter of a bottle
ofanchovy sauce, two tablespoonfuls of mush-
room ketchup, a dash or two of Tobasco sauce.
Work these sauces all together until
thoroughly blended ;
serve with cold meats,
fish, game, etc.
This sauce may also be bottled in the

ordinary way and placed on the table.
200. DEVILLED BUTTER

(Beurre Diable)
To the same quantity of the above sauce

add half a pound of fresh butter, and work
all together till it is perfectly smooth.
I2Q
SAUCES 121
Sample the sauce, and should it appear

too acid, add a little more mushroom ketchup,
and mix together.
201. MELTED BUTTER

(Beurre fondu)
’May be prepared either by simply melt-

ing some butter, or by thickening melted
butter with flour.
202. BLACK BUTTER

(Beurre noir)
Put three spoonfuls of good vinegar in

a saucepan and reduce to half by boiling.
Melt in a frying-pan a quarter of a
Dound of butter and allow to colour with- ;
draw from fire, and let it settle and cool,

when mix with the reduced vinegar season ;
vith salt and pepper. Cook again for a few

ninutes, and use as desired.
203. TOMATO SAUCE

(Sauce aux Tomates)
Mince one onion finely and cook in a

saucepan with some butter till brown ;

add
a laurel leaf, two small stems of parsley,
pepper, salt, and a slice of uncooked
ham.
Now halve six or seven tomatoes of the
average size, and remove the seeds.
Cook on a fairly brisk fire till the
tomatoes become dry, then press all through
a fine sieve.
Put the puree in a saucepan with some
clear gravy, thicken with flour, boil for ten
minutes, and serve.
204. HORSERADISH SAUCE

(Sauce Raifort)
Put two ounces of butter and the same

quantity of flour in a saucepan, and cook for
ten minutes.
Add a small quantity of clear soup and
the same quantity of milk, stir continuously
till it comes to the boil, season with salt and
pepper and cook again for twelve minutes ;
it should now be moderately thick.
Add either some grated or scraped horse-

SAUCES 123
radish and a pinch of sugar, stir all together,

and serve.
205. COLD HORSERADISH SAUCE

(Sauce Raifort froide)
Grate some horseradish and put in a

basin ;
add salt, sugar, a little vinegar, and
a few white breadcrumbs.
Mix thoroughly, and add gradually a
quarter of a pint of whipped cream.
206. APPLE SAUCE

(Sauce aux Pommes)
Peel three or four cooking apples, remove

the cores and cook in water with a very
little sugar till quite soft ;
pass through a
sieve, add a little more sugar if necessary,
and a little white wine.
Let come to the boil, and serve.
207. CLEAR GRAVY

(Sauce Claire)
Cut two onions and three pounds of veal

into square pieces, add three carrots cut

into halves ;
put all into saucepan and
allow to cook on the fire with a little butter
till the meat becomes slightly brown.
Add a pint of stock, and allow to reduce
to half by boiling.
Cover the meat with hot water and a
quarter of a bottle of white wine ;
season
with and allow to come to the boil,
salt
skimming the fat from the top as it rises.
Draw the saucepan to the side of the
fire, add two carrots, two turnips, a little
parsley and the bones of the meat the ;
bone of a ham, if procurable, can also be

added let all boil for two hours, skimming
;
the fat occasionally.

Pass all through a fine sieve.
208. BECHAMEL SAUCE

(Sauce Bechamel)
Melt three ounces of butter in a sauce-

pan, add four ounces of flour, stir and
mix with butter so as to obtain a stiff,
smooth paste.
SAUCES 125
Add three pints of milk and let come to

1 the boil, stirring so as to prevent burning ;
now withdraw to the side of the fire, and

add about raw ham to-
three ounces of
gether with a bunch of parsley and a
llaurel leaf season lightly with salt and
;
I
pepper, and allow to simmer slowly for
: twenty-five minutes.
Pass through a muslin cloth.
209. INDIAN SAUCE

(Sauce Indienne)
Put two ounces of butter in a sauce-

pan with a pinch of chopped onion, a’
very little spice, and one or two red
(chillies.
Allow the onion to cook quite brown,

when add two tablespoonfuls of curry
powder, and mix with half a pint of white
sauce ;
boil for fifteen minutes, pass through
a sieve or muslin cloth, replace in the sauce-
pan, thicken with some cream, boil for five
1 minutes, and serve.
210. REMOULADE SAUCE

(Sauce Remoulade)
Take four fillets of anchovies, a dessert-

spoonful each of chopped onion, parsley,
and capers, and three yellows of hard-boiled
eggs put them in a kitchen mortar and
;
pound to a paste.
When the paste is perfectly smooth add
the yolks of two raw eggs, half a teaspoon-
ful of dry English mustard, and half a tea-
spoonful of salt. Stir with a fork, always
in the same and add, drop by drop,
direction,
quite slowly, half a pint of good salad oil
the result will be a thick, creamy paste.
211. MAYONNAISE SAUCE

(Sauce Mayonnaise)
Put the yolks of two or three raw eggs

in a dish and beat them with a whisk till
quite frothy add a pinch of salt, and the
;
same quantity of English mustard.

Mix together with a fork, always turning
in the same direction, adding slowly by
degrees a quarter of a pint of good salad
SAUCES 127
oil and occasionally two or three drops of
Lemon juice.
When has become absorbed the

the oil
oauce should be smooth and firm in appear-

ance ;
add a tiny drop of vinegar, and serve.
212. TARTAR SAUCE

(Sauce Tartare)
Mince very finely three yellows of hard-

joiled eggs and add to a dish containing the
'oiks of two raw eggs, salt and pepper, and
teaspoonful of English mustard.
Stir asMayonnaise sauce, using
for
alf salad oil and half tarragon vinegar,
nd add some chopped gherkins when the
auce has become smooth and thick.
213. COLD RAVIGOT SAUCE

(Sauce Ravigote froide)
Take some Mayonnaise sauce and add

>me spring onions, parsley, and tarragon
aves, all finely minced together and worked
iito the sauce.
214. MINT SAUCE

(Sauce a la Menthe)
Mince very some mint, place in

finely
a sauce-bowl, add a pinch of sugar, and
well cover with some white wine vinegar
and a little cold water mix and serve with
;
cold or hot roast lamb, etc.
215. OYSTER SAUCE

(Sauce aux Iluitres)
Boil twelve to eighteen oysters in a

saucepan, with a little white wine ;
pass the
liquid through a sieve ;
cut the oysters in
halves, or, if they are small, leave them
whole.
Cook two ounces of butter and the same
quantity of flour in a saucepan with a quarter
of a pint of clear gravy and the liquid from
the oysters, bring to the boil and withdraw
to side of fire for fifteen minutes remove ;
all from the top, and thicken with the

fat
yellows of two eggs beaten together pass ;
through sieve, add oysters, and serve.

9>
SAUCES 129
If desired, a little chopped parsley may

tbe added.
216. MUSSEL SAUCE

(Sauce aux Moules)
Prepare in the same way as oyster sauce

(TNo. 215), using double the quantity of
mussels in place of oysters.
217. MADEIRA SAUCE

(Sauce Madere)
Put a pint of meat juice or gravy in a

saucepan, add a few mushrooms, or, if desired,
ui few slices of truffles, and allow the liquid
:co reduce to half add gradually, drop by

;
ilrop, a pint of Madeira pass through a linen

;
dloth, and serve.
218. GREEN SAUCE

(Sauce Verte)
Mash in a mortar a bunch of

small
!
(parsley, a little tarragon, and a few mixed
serbs.
J
Workthese herbs to a paste, and add the

yellows of five or six hard-boiled eggs.
Pass or squeeze all through a fine sieve,
and put the mash in a basin ; add salt,
pepper, a drop of vinegar, and dry English
mustard.
Mix all together with a fork, turning
always in the same direction as for Mayon-
naise sauce (No. 211), and add little by
little a quarter of a pint of salad oil.
219. CREAM SAUCE

(Sauce a la Creme)
With an ounce of butter and an ounce

of flour make a white thickening. Add a
pint of warm cream, and whisk until it
comes to the boil. Then add salt, pepper,
nutmeg, and finally an ounce of butter, and
again whisk.
220. HOLLANDAISE SAUCE

(Sauce Hollandaise)
Put into a saucepan the yolks of four or

SAUCES 131
ive raw eggs, two spoonfuls of flour, a

ittle butter, a pinch of and a pinch
salt,
)f spice ;
mix all well together, and add
lalf a pint of cold water ;
continue stirring
ill just before boiling point is reached, when
withdraw to side of the fire, and add gradu-
ally a quarter of a pound of butter, stirring all
he time add the juice of half a lemon,

;
.•ass through cloth, and serve.
221. MELTED BUTTER AND PARSLEY

(Sauce Maitre d’Hotel)
Melt some butter; add salt, pepper, and

ome finely-chopped parsley.
222. SHARP SAUCE

(Sauce Piquante)
Chop finely a good-sized onion, put it

a saucepan with butter, and let cook
>r ten minutes ; add two tablespoon fuls of
>ur, cook for three minutes, stirring con-
antly. Now
add half a pint of hot beef
gravy soup, and stir till it comes to the
boil ; draw to side of the and add two

fire,
dessertspoonfuls of reduced vinegar and two

cups of caramel.
Set aside for fifteen minutes ; then skim
off all fat, pass through sieve, add three
dessertspoonfuls of finely-minced gherkins,
and serve.
223. ONION SAUCE AND CREAM

(Sauce Soubise)
Peel and blanch in salt water two good-

sized onions, cut into thin slices, and fry
in a pan with a little butter ;
when cooked,
rub through a fine sieve into a saucepan ;
add salt, pepper, and a quarter of a pint of

milk ;
let it come nearly to the boil, and
serve.
224. FRENCH DRESSING

V
(Sauce Vinaigrette)
For an ordinary salad for, say, four
persons, use half a teaspoonful of salt, one- 4
eighth teaspoonful of pepper ;

place thes<
on the tablespoon, and fill with vinegar
;
SAUCES i33
mix together ;
now add three tablespoonfuls
iff salad oil.
To this, if a sharper sauce is required,

hay be added a little English or French
Imustard.
225. CRAYFISH BUTTER

(Beurre d’Ecrevisses)
Place twelve crayfish in a little salted

vater with a minced onion, half a carrot, a
!lass of white wine, and a pinch of pepper
oil all together for twenty minutes.
Remove from the fire, pound the shells

:nd claws in a mortar with some butter,
:nd put the puree in a saucepan on the
re till the butter assumes a slightly red
rolour.
Now add a very little boiling water ;
rt come to the boil, stirring slowly ;

rub
hrough a fine sieve into a basin, and let
et cold.
When remove the sediment that
cold,
Drill have accumulated at the bottom, and

I se as required.
226. LOBSTER BUTTER

(Beurre de Homard)
Use lobsters in the place of crayfish (No.

225), and prepare in the same way.
227. BEARNAISE SAUCE

(Sauce Bearnaise)
Mix some butter and chopped parsley

together add gradually a little French
;
vinegar.
Beat the yolks of six eggs together, and
mix with the butter, etc., adding salt and
pepper to taste.
TRUSSING A FOWL.
1. How to truss the Wings. 2. How to fix the Legs.
3. How to place the Liver and Gizzard.
ROASTS
It is unnecessary to detail each of the dif-
ferent varieties of meat, poultry, and game,

as all flesh is prepared and roasted in pretty
much the same way, and the cook can
easily judge by the appearance and tender-
ness of the meat whether or not it is
sufficiently cooked.
Meat such as beef, mutton, lamb, or
veal should be floured and seasoned with
salt and pepper, and the cook should be
careful that the joint is occasionally basted,
turned, and cooked equally on both sides.
It should be of a moist and juicy appear-
ance when dished to go on the table.

In the case of game or poultry, do not
let the oven be too brisk, and baste more
frequently than when roasting meat. Should

game be “ too high ” to suit the diner, the
objection may
be partly removed by plac-
ing a red-hot poker in the interior for one
or two seconds. For poultry, put some salt
135
inside the bird : this removes any staleness

when cooked.
Game should not be over-cooked, and in
the case of woodcock, wild duck, etc.,
should be under-done.
I give here a list of some of the varie-
ties of meat, game, and poultry most suit-
able for roasting, together with the times

required for cooking.
Table showing Times required for Roasting

Joints of Different Weights
Veal (Veau), about 5 lb. 1 hr. 15 mins

Pork (Pore), about 10 lb. 3 hrs.
Beef (Boeuf), about 10 lb. 2 „
Lamb (Agneau), about 8 lb. . 1 hr. 15 mins
Mutton (Mouton), about 10 lb. 1 „ 30 „
Table showing Times required for Roasting

Game and Poultry
Venison (Chevreuil), about 10
Hare (Lievre)
Rabbit (Lapin)
....
....
lb. 1 hr. 45 mins
30
30
..
Chicken (Poulet), about 3 lb. . 3d >>
Young Pullet (Poussin) . 20 „
Goose (Oie), about 7 lb. . 1 hr. 45 „

ROASTS i37
Duck (Canard)
Pigeon (Pigeon)
....
Turkey (Dindonneau), about 12
....
lb. . 2 hrs.
30 mins.
25 i i
Quail (Caille)
Snipe (Becassine)
.
.... 12
12
y y
Woodcock (Becasse)
Grouse (Grouse)
Pheasant (Faisan)
....
....
15
25
30
Partridge (Perdreau)
Larks (Mauviettes) ....
Wild Duck (Canard sauvage) .
20
10
15
Guinea Fowl (Pintade)
Plover (Pluvier)
Teal (Sarcelle)
....
....
30
25
20 y>
The oven in which the roasting takes

place should not be too hot, as, if it is, the
meat becomes burnt outside and is raw
inside. Nevertheless, the oven should be
sufficiently hot to demand and receive con-
stant attention, as any joint that is being
roasted needs to be frequently basted and
, occasionally turned.
The proper way to truss a fowl and
to carve poultry is clearly shown by the
accompanying illustrations.
VEGETABLES
228. POTATOES FRIED IN BUTTER
(Pommes sautees)

place some sliced or mashed cold boiled
potatoes in it, season with salt and pepper,
and allow to cook till brown, turning occa-
sionally to prevent burning.
Dress on dish, sprinkle over the pota-
toes some chopped parsley, and serve.
229. FRIED POTATOES AND ONIONS

(Pommes Lyonnaise)
Partly cook in butter or dripping some

thinly-sliced onions.
Mix the onions with some potatoes pre-
pared as for Potatoes Fried in Butter (No.

228), and dress in the same way.
138
VEGETABLES i39
230. POTATO CROQUETTES

(Croquettes cle Pommes)
Boil some potatoes in the ordinary way,

drain off the water, and allow to steam in
front of the lire for ten minutes mash by ;
pressing through a fine sieve ;

replace in
saucepan, with a piece of butter, the yolks
of four eggs, a pinch of sugar, salt to taste,
and a little nutmeg
add finally half a tea-
;
I cupful of grated Parmesan cheese, mix

thoroughly together, and let cook for five
minutes.
Next divide the mixture into equal parts
and roll in the form of a big cork on a
floured table.
Dip in beaten egg and breadcrumbs,
plunge into boiling fat, cook till brown,
season with salt, and serve.
231. POTATOES STEWED IN MILK

(Pommes Maitre d’Hotel)
Cut into slices some cold boiled pota-

toes and put into a saucepan, add a little
butter, salt and pepper, and just cover

with half clear soup and milk mixed ;
let
boil till the liquid is reduced to about three-

quarters ;
draw to side of the add two
fire,
tablespoonfuls of cream and one jar two

small pieces of butter.
Arrange on dish, and sprinkle with some
chopped parsley.
232. POTATOES BOILED IN THEIR SKINS

(Pommes Robe de Chambre)
Select some new potatoes of a uniform

size, and boil and serve with their skins on.
233. STRAW POTATOES

(Pommes-pailles)
Cut into long and very fine strips two

or three big potatoes and plunge into boil-
ing fat let cook till brown
;
drain them, ;
season with salt, and serve very hot.
234. FRENCH FRIED POTATOES

(Pommes frites)
Cut some potatoes in strips of about

VEGETABLES 141
inch long and \ inch thick, and cook as

for Straw Potatoes (No. 233).
235. FRIED WHOLE POTATOES

(Pomme's rissole es)
Take some small new potatoes, or old

ones cut to resemble them, and put into
boiling fat.
Cook them till they are brown, drain off
the fat, and sprinkle with salt and chopped
parsley.
236. BAKED MASHED POTATOES

(Pommes au Gratin)
Prepare some potatoes as for Potato Cro-

quettes (No. 230). Butter a porcelain dish,
arrange the potatoes in it, sprinkle with
Parmesan cheese, and place two or three
small pieces of butter on top ;
put the
dish into a brisk oven for ten minutes till
the potatoes are of a light brown, dnd

serve in the same dish.
237. BAKED POTATOES AND

CHEESE
(Pommes au Fromage)
Cut some partly - boiled potatoes into

thin slices.
Butter either a baking-dish or a porcelain

dish and place a layer of potatoes on bottom,
season with salt and pepper, and sprinkle
with grated Parmesan cheese.
Now put two small pieces of
one or
butter on the potatoes, and repeat the layer
of potatoes and cheese until the dish is full
bake in a brisk oven for forty-five minutes,
and serve.
238. POTATOES WITH PARSLEY AND

BUTTER
(Pommes persillc'es)
some potatoes, either new or old,

Boil
that have been cut into equal oval parts,
drain the water off, and place in dish with
melted butter ;
sprinkle over the potatoes
some chopped parsley.
VEGETABLES 143
239. PUFFED POTATOES

(Pommes soufflees)
Cut into long, thin slices some potatoes

about inches long and 1 inch wide.
Two fats are required for these pota-
toes ;
one should be just hot, and the other
i boiling.
Put the potatoes in the fat that is just
hot, and allow to cook for one minute;
collect in sieve, and plunge into the boiling
:fat, when they should commence to swell
;and assume a balloon-like appearance.
Drain off the fat, season with salt, and
-serve immediately.
240. BAKED ONIONS AND POTATOES

(Pommes Boulangere)
Put a layer of potatoes in a flat oven-

! dish, then add a layer of thinly-sliced onions,
md repeat till the dish is full. Some little

• 3its of butter or dripping and a season-
ng of salt and pepper should be added
l| between each layer of vegetables.
i 44 EASY FRENCH COOKERY
Cook in a very brisk oven for forty-

five minutes, basting occasionally, and, if
necessary, adding more butter or dripping.

«
241. BAKED POTATOES

(Pommes au Four)
Wash some big potatoes and cook in

oven for about thirty minutes till quite soft.
Press them open and place a little piece
of butter, together with salt and pepper
to taste, in the centre of each potato.
242. ROASTED POTATOES

(Pommes Chateau)
. /
Prepare some '

old potatoes by cutting
them into equal oval shapes.
Place them in a dish with some butter
or dripping, and cook them in the oven for
about twenty-five minutes.
243. FRIED EGG-PLANT

(Aubergines f rites)
Take one or two egg-plants and cut them

;
VEGETABLES i45
into thin slices, circle-ways. Dip them in
oil and drop them one at a time into boil-

ing fat cook till fairly crisp, drain off
fat, sprinkle a little -salt, and dress on dish

with some fried parsley.
244. ARTICHOKES WITH HOLLANDAISE

SAUCE
(Artichauts, Sauce Hollandaise)
some green artichokes for about

Boil
twenty minutes, and serve one to each
person with some Hollandaise sauce (No.
220) separately.
245. COLD ARTICHOKES WITH

VINAIGRETTE SAUCE
(Artichauts Vinaigrette)
Boil some green artichokes for about

twenty minutes, then let them get cold,
and serve a vinaigrette sauce (No. 224)
separately.
K
246. ASPARAGUS WITH MELTED

BUTTER
(Asperges, Beurre fondu)
Either fresh or conserved asparagus ma}^

be used.
There are several different kinds of this
vegetable, the most popular being the white
asparagus, which comes from Argenteuil in
France, and the English variety, which is
green.
Clean the asparagus, tie into little
bundles, and place gently in boiling water

with a little salt in it.
Allow to cook for about fifteen minutes

till soft, withdraw, arrange on a napkin-
covered dish, and serve with some plain
melted butter.
247. COLD ASPARAGUS WITH

VINAIGRETTE SAUCE
(Asperges froides, Sauce vinaigrette)
Serve some cold boiled asparagus with

a vinaigrette sauce (No. 224).
VEGETABLES 147
248. BOILED SPINACH

(Epinards en Branche)
Clean and thoroughly wash in at least

three waters some spinach, and boil for
fifteen minutes in salted water.

Drain all water off, and serve.
249. MASHED SPINACH

9
(Epinards en Puree)
Pound some cooked spinach in a mortar,

pass through sieve into a saucepan, and
work into it a little cream, salt, and pepper.
250. SPINACH AND GRAVY

9
(Epinards au Jus)
Dress some spinach as for Mashed

Spinach (No. 249). Pour a little hot meat-
juice around sides of dish, place two or
'
three croutons of fried bread in the spinach,
1; md serve.
li
251. BAKED CAULIFLOWER

(Choux-fleurs au Gratin)
Boil a cauliflower in salted water, and

place it on a flat porcelain dish ;
season
with salt and pepper and a little nutmeg,
pour over the top three spoonfuls of hot
Bechamel sauce (No. 208), sprinkle with a
little grated Parmesan cheese, and bake in
a fairly brisk oven for about twenty minutes.
252. FRIED CAULIFLOWER

(Choux-fleurs frits)
Separate one or two cold boiled cauli-

flowers into tiny flowers, place on a dish,
and season with and pepper and minced
salt
parsley dip into flour and beaten eggs

;
now plunge into boiling fat and cook till

of a light brown, drain off fat, and serve.
253. CAULIFLOWER WITH FRIED

BREAD-CRUMBS
(Choux-fleurs au pain frit)
Boil a cauliflower in salted water; then

;
VEGETABLES 149
to blitter which has been melted in a pan

add some bread-crumbs, and stir over the
fire. Having sprinkled chopped parsley over
the cauliflower, throw over it the butter and
bread-crumbs.
254. CAULIFLOWER FRIED IN BUTTER

(Choux-fleurs sautes au Beurre)
Separate some cold boiled cauliflower into

tiny flowers.
Melt some butter or dripping in a fry-
ing-pan and cook the cauliflower in this for
about twelve minutes, stirring constantly
season with and pepper, dress
salt on a
dish, sprinkle minced parsley in the centre,
and serve.
255. FRIED BRUSSELS SPROUTS

(Choux de Bruxelles au Beurre)
Cook some sprouts in the way described

in the recipe for Cauliflower Fried in Butter
MNo. 254 ).
'
s
I 5° EASY FRENCH COOKERY
256. FRIED FRENCH BEANS

(Haricot Verts sautes au Beurre)
Use green haricot beans in the place of

cauliflower, and cook as No. 254.
257. FRENCH BEANS IN BLACK BUTTER

(Haricots Verts au Beurre noir)
some green haricot beans, drain

Scald
them carefully, season them with salt and
pepper, place them in the dish, and pour
over them some black butter (No. 202).
258. PEAS AND BUTTER

(Petits Pois sautes au Beurre)

place some cold boiled peas in it ;
season
with salt and pepper, and let cook till quite
soft.
259. FRENCH PEAS

(Petits Pois Franâise)
Put some parboiled peas in a saucepan

with a piece of butter and a little cold
VEGETABLES 151
water ;
add a few small onions previously
braised in the oven, a teaspoonful of chopped
parsley, a pinch of sugar, salt, pepper, and
a few very small pieces of bacon ;
cover
with water and put on a brisk fire till it
comes to the boil withdraw to side of the
;
fire, and let cook slowly for ten minutes.

When the peas are quite cooked, add another
piece of butter, and serve.
SALADS
The most popular ingredients of salads
are lettuce (laitue), tomatoes (tomates),
endive (chicoree), escarole (escarole), potatoes
(pommes de terre), beetroot (betterave), corn-
salad (mache), and watercress (cresson), all of
which are easily obtainable in England
in their various seasons.
They should be thoroughly cleaned and
washed in three or four different waters,
and should be cut up, not too small, and
arranged in a salad bowl. The top of the
salad may be prettily garnished with sliced
tomatoes, beetroot, hard-boiled eggs, tarra-
gon, or chopped spring onions.
In the case of tomato salad a chopped
little
onion and parsley may be sprinkled on the

top.
Dress these salads with a French dress-
ing (No. 224), to which may be added some
Mayonnaise sauce (No. 211) if desired.
152
SALADS i53
260. CELERY SALAD

(Salade de Celeri)
Cut into long, thin strips some celery,
or, better still, a large celery root ;

wash
thoroughly and season with a French dress-
ing (No. 224), thickened with Mayonnaise
sauce (No. 211), adding a little extra pepper
and a sprinkling of chopped parsley.
261. AMERICAN TOMATO SALAD

(Salade de Tomates Americaine)
Scald and peel some tomatoes, place

whole in a salad - bowl, and cover with
crushed ice.
When ready to serve, remove them from

the bowl, dry them in a cloth, place one on
each small plate, pour a thickened French
dressing (No. 224) over each, and serve.
262. CORN-SALAD, CELERY AND

BEETROOT SALAD
(Salade Lorette)
Clean about half a pound of corn-salad,

I 54 EASY FRENCH COOKERY
washing well in at least three waters to

remove the grit ;
cut a beetroot into thin,
even slices, and cut a stick or two of celery
into thin, long strips.
Arrange each separately in same salad-
bowl, and serve with French dressing (No.
224) as in former salads.
263. LETTUCE AND POTATO SALAD

(Salade de Laitue et de Pommes)
Cut three or four potatoes into thin

slices and arrange round a dish containing
some well-washed lettuce.
Sprinkle chopped parsley on

a little
potatoes, and serve with a French dressing

(No. 224).
264. NICE SALAD

(Salade Ni?oise)
Put some lettuce in centre of bowl and ar-

range round it some cold green haricot beans,
tomatoes, and potatoes cut into thin slices.
Serve with French dressing (No. 224), and
sprinkle a little chopped parsley on potatoes.
SALADS i55
265. RUSSIAN SALAD

(Salade Russe)
Take some white meat off a chicken,

also some smoked ham and smoked salmon,
and cut into little equal squares.
Cut also three or four small, tender
young carrots, ready boiled, and the same
number of boiled potatoes into very thin slices.
Keep all these separate, and add to them
some cold boiled green haricot beans and
some French dressing (No. 224).
Arrange in separate little heaps in a
salad bowl with a spoonful of Russian
caviare in the middle.
Before serving, pour over all a spoon-
ful ofMayonnaise sauce (No. 21 1).
The Mayonnaise sauce may, if desired,
be mixed with the French dressing before
that is put with the various vegetables.
266. SALAD OF FRENCH BEANS

(Salade de Haricots Verts)
Arrange some cold green haricot beans in

a salad-bowl, sprinkle a chopped parsley

little
on top, and dress with a French dressing
(No. 224).
267. CAULIFLOWER SALAD

(Salade de Choux-fleurs)
Detach the flowers of one or two cauli-

flowers and cut the soft part of the green
leaves into small pieces.
Sprinkle some chopped parsley on top
and dress with a French dressing (No. 224).
268. WATERCRESS SALAD

(Salade de Cresson)
Watercress is often recommended by

medical authorities on account of its blood-
purifying equalities. It is very simply pre-
pared.
Clean and wash thoroughly in at least
three waters, which should be salted.
Dry in cloth, arrange in bowl, sprinkle
with some finely-chopped onion, or rub a
piece of garlic round the sides of the dish,
and serve with a French dressing (No. 224).
SALADS i57
269. VEGETABLE SALAD

(Salade cle Legumes)
Cut some cold boiled potatoes, green

haricot beans, and cauliflowers in little
branches.
Arrange separately in salad-bowl, and
trim with some sliced tomatoes and beet-
root.
Dress with a French dressing (No. 224)
thickened with Mayonnaise sauce (No. 21 1).
A little chopped onion and parsley may
be added if desired.
SWEETS
270. FRUITS AND ICE IN GLASSES
(Coupe Jacques)
Place some thinly-cut slices of bananas,

peaches, and pears with a few strawberries,
or almost any fresh fruit in season, in a
dish.
Add two spoonfuls of sugar and a glass
of Kirsch ;
mix together, and place either in
the refrigerator or on the ice.
When ready to serve, place the fruit in
as many glasses (fruit coupes or cham- :
pagne glasses) as there are diners ;

make
each glass three-quarters full ;
now fill each
glass either with lemon or with vanilla ice-
cream, place a fine strawberry or raspberry,

or any similar fruit, in the centre of the
}
ice, and serve.

Hand round some finger sponge-cakes or ,
wafers.
158
GLASSES.
IN
Jacques.)
ICE
(Coupe
AND
FRUITS
;
SWEETS i59
271. FRUITS AND WHIPPED CREAM IN

GLASSES
(Coupe Chantilly)
Prepare some fruits as for Coupe J acques

(No. 270), and fill the glasses with whipped
(cream (No. 275) instead of vanilla ice-cream
; serve as before.
272. CUSTARD AND WHIPPED CREAM

(Creme Beaurivage)
Make a custard pudding, and allow to

set in shallow mould with the centre filled in.
Turn on to a dish. Whip some cream

and caster sugar until it is very stiff, pile
lit in the centre of the custard, and sprinkle

some finely-minced green almonds, or, if these
cannot be obtained, ordinary almonds will
answer the purpose.
273. PEACHES AND ORANGE CREAM

(Peches a la Cr&me d’Orange)
For this preparation an ice timbale is
equired, or two basins will answer the same

i6o EASY FRENCH COOKERY
purpose, one being smaller than the other ;
m the larger place some finely-chopped ice.
two or three peaches (should the

Peel
skins refuse to come off, place in boiling
water for a few seconds) ;
cut each peach
quarter-ways into sixteenths, and place in
smaller dish ;
squeeze the juice of a lemon
and of an orange through a sieve on to the
add two or three spoonfuls of sugar
fruit,
and the same quantity of cream, mix all

well together till little bubbles are seen in
the cream ;
allow to stand undisturbed for
twenty minutes, mix again, and serve.
274. STRAWBERRIES AND ORANGE

CREAM
(Praises a la Creme d’ Orange)
This is prepared in the same way as for
Peaches and Orange Cream (No. 273), using

strawberries instead of peaches.
275. WHIPPED CREAM

(Creme Chantilly)
Place half a pint of cream in a dish with

;
SWEETS 161
three spoonfuls of sugar, and, with a light

whisk, beat always in the same direction
till it becomes firm.
276. STRAWBERRIES AND WHIPPED

CREAM
(Fraises Chantilly)
Pick over some good, sound strawberries

and place in inner bowl of an ice timbale
pour over some whipped cream (No. 275), and
dress top of cream with a few strawberries?
Let stand on ice for fifteen minutes,
and serve.
277. PEARS AND ICE-CREAM

(Poire Melba)
Cut one or two pears in halves, remove

seeds and core, and simmer for twenty
minutes in a little water with some sugar
and vanilla.
Place some vanilla ice - cream in an ice
timbale, arrange the pears in the ice, pour
a spoonful of raspberry syrup over each pear,

and serve.
Another way of preparing the “ Poire
Melba ” is to pour a little Kirsch or Maras-
chino over each pear, instead of the raspberry
syrup.
278. STRAWBERRIES AND ICE-CREAM

(Praises Melba)
This sweet is prepared in the same way

as the Poire Melba (No. 277), using straw-
berries in the place of pears.
279. PEACHES AND ICE-CREAM

(Peche Melba)
Prepared in the same way as the Poire

Melba (No. 277), using either fresh or con-
served peaches cut in two.
280. PEACHES AND RASPBERRY SYRUP

(Peche Cardinal)
Skin one or two peaches and place in an

ice timbale now pour three or four spoon-
;
SWEETS 163
fuls of thick raspberry syrup over the

fruits, blanch a dozen almonds, and stick
them in the peaches at an equal distance
apart.
Place some very finely - cut ice in the
bottom part of the timbale, replace the
upper receptacle containing the fruit, allow
to stand for fifteen minutes, and serve.
281. PEARS AND RASPBERRY SYRUP

(Poire Cardinal)
Prepare in the same way as for Peche

Cardinal (No. 280), using pears in place of
peaches.
282. ICED FRUIT SALAD

(Macedoine de Fruits)
Cut an apple, an orange, a banana,

a slice of pineapple, and a peach or nec-
tarine into thin slices of as nearly as possible
a uniform size, and place in an ice timbale.
Tour over one glass of Kirsch and one of
Maraschino ; add sugar and a squeeze of
lemon mix ;
together, let stand for ten
minutes, and serve.
283. PINEAPPLE AND MARASCHINO

(Ananas an Maraschino)
Cut some slices of pineapple (preferably

fresh), about a quarter of an inch thick ar- ;
range on dish, and pour over them a glass of

Maraschino add caster sugar, allow to cool
;
on ice, serve with finger sponge-cakes.
284. BAKED APPLES

(Pommes au Beurre)
Wash some large apples of the cooking

variety and arrange on an oven dish ;
cut
a thin slice from the top of each apple, and
place on each a piece of butter. Sprinkle
some caster sugar over, then put in oven
for twenty minutes.
285. BAKED APPLES AND WHIPPED

CREAM
(Pommes au Four Chantilly)
Cook and prepare some apples as for

SWEETS 165
Baked Apples (No. 284). Whip some cream

and caster sugar together until stiff, and
serve separately with apples.
286. FRUIT AND RICE CROQUETTES

(Croquettes de Riz au Fruits)
Allow some rice to boil without getting

soft ;
drain water off, and mix with the
yellows of three or four eggs.
Cut some dried preserved fruits into
small pieces and mix with the rice.
Place the rice in a shallow dish, and
allow to cool. Cut into equal strips of about
three inches by two, and roll in bread-
crumbs on a table, shaping into the form
of corks ;
dip into beaten egg and fry in
boiling fat.
Cook till of a light golden brown, then
dust with fine caster sugar, and serve.
287. APPLE FRITTERS

(Beignets de Pommes)
Peel three or four apples, and remove

1 66 EASY FRENCH COOKERY
the cores with a core-cutter ;

cut the apples
into rings half an inch thick.
Whip one two spoonfuls of flour,
egg,
and a little milk or cream into a slightly
stiff paste dip the rings in separately and
;
plunge into boiling fat till they assume a

light brown colour drain off fat, sprinkle
;
with powdered sugar, and serve.
288. BANANA FRITTERS

(Beignets de Bananas)
Peel three or four bananas and cut into

halves lengthwise ;
treat in the same way
as Apple Fritters (No. 287).
289. PINEAPPLE FRITTERS

(Beignets d’ Ananas)
Take either a fresh or a preserved pine-

apple, cut into slices half an inch thick, and
proceed as for Apple Fritters (No. 287).
;
SWEETS 167
290. APRICOT FRITTERS

(Beignets d’Abricots)
Cut either some fresh or conserved

apricots in two, place on a dish for fifteen
minutes with some caster sugar and a little
rum ;
now them in some powdered
roll
macaroni biscuits, and then in a paste made

of an egg, flour, and milk beaten together
plunge into boiling fat for a few minutes,
and serve.
291. JUBILEE CHERRIES

(Cerises Jubile)
Warm some cherries preserved in brandy,

pour a little Kirsch on the top and let come
to the boil, apply match, and serve.
292. CUSTARD WITH WHITE WINE

(Sabayon au Vin blanc)
Put five or six yellows of eggs in an

enamelled saucepan, with the same amount of
powdered sugar, and stir now add a;
glass and a half of light white wine.

Beat with an egg whisk and place the
saucepan on the fire, stirring constantly
with the whisk till the custard assumes a
thick, creamy appearance serve it in cups,
;
handing finger sponge-cakes or wine biscuits

with it.
293. CUSTARD WITH SHERRY

(Sabayon au Sherry)
Prepare in the same way as Custard

with White Wine (No. 292), but substituting
sherry for the white wine, and using only
half the quantity.
294. CABINET PUDDING

(Pouding au Cabinet)
Beat six or seven eggs in a basin, and

mix with a pint and a half of milk, two
spoonfuls of sugar, and half a gill of
brandy.
SWEETS 169
Butter a good-sized jelly mould, and

arrange in it a layer of biscuits or any cake,
not too rich, that may be available ;
sprinkle
in a few raisins and dried cherries.
Now place another layer of cake or
biscuits and sprinkle raisins and cherries,
and so on till the mould is full.
Pour the eggs and milk into the mould
and place in a saucepan containing sufficient
hot water, so as not to enter or touch the
top of the mould, and let simmer for one
hour.
Serve with a Custard with Sherry (No.
293) poured over the top.
295. PEARS AND RICE

(Poires au Riz)
Peel and halve three or four large pears of

a good cooking quality (or conserved fruit
may be used), and simmer in water until
three-parts cooked. Drain off half the
water add two tablespoonfuls of sugar,
;
and cook for five minutes longer.

Boil for six minutes half a cupful of rice,
drain off water, and finish cooking with milk

and sugar till it becomes firm and smooth ;
add a little cream, a small piece of butter,

some powdered sugar, and the juice of half
an orange.
Mix all well together, dress on a dish
with the pears and a few dried fruits.
296. APRICOT OMELET

(Omelette aux Abricots)
Beat in a plate three or four eggs with

a very small pinch of salt and a spoonful of
sugar.
Butter a frying-pan, pour eggs in and
tilt the pan on one side as soon as the eggs
commence to set.
Lay a spoonful of apricot jam in the
middle and tilt over on to a dish.
297. SOUFFLE OMELET

(Omelette soufflee)
Great care must be exercised to obtain

;
SWEETS 171
perfection, should the directions not be

as,
minutely followed, the omelet will not be a

success.
Break six eggs, one at a time, into a
plate and separate the white and yellow
place in two basins.
Mix with the yellow four spoonfuls of
powdered sugar and whip for ten minutes,
always turning the whisk in the same
direction then add four finely - minced
;
almonds.
Add a pinch of salt to the white, and
whip till a stiffish froth has formed.
(Ml
Take another basin and put half the
yellow in with half the white now add the
;
rest of the yellow and the rest of the white,

and beat lightly together.
Butter a long, flat, oval dish, place the
whipped eggs in it, arrange into shape with
J a knife, and bake in a moderate oven till
delicately brown.
This souffle should take fifteen to twenty-
1 five minutes to cook. Sprinkle a little
powdered sugar on the top, and serve im-

mediately.
298. SURPRISE OMELET

(Omelette en Surprise)
Whip some eggs as for the Souffle Omelet

(No. 297).
Butter a long, oval dish, and place on
the bottom, in the centre, a layer of biscuits
or sponge-cakes ;
on this put some ice-cream
(usually vanilla) ;
place the eggs on the top,
put into a brisk oven for about fifteen
minutes, and serve.
299. RUM OMELET

(Omelette au Rhum)
Make a plain sweet omelet, and place

on a very hot dish.
Pour a glass of rum over the omelet,
apply a match, and serve with finely sifted
sugar.
ICES
HOW TO FREEZE ICES

A freezing apparatus consists of an ice-
tub with a hole and a peg in it, an ice-pot,
and an ice-spoon.
The freezer, properly cleaned, is placed
in the centre of the tub, and is surrounded
with small chunks of ice and two or three
handfuls of freezing salt.
Pour into the central receptacle the pre-

paration which you wish to freeze, lay a
piece of white paper on the top and put the
lid on.
Turn the handle from right to left con-

tinuously for fifteen minutes or thereabouts ;
then remove and with the spoon

the lid,
work the frozen mixture from the sides of

the ice-pot to the centre ;
repeat the turn-
ing till the contents have become firm,
when the ice is ready for serving.
173
i 74 EASY FRENCH COOKERY
300. VANILLA ICE-CREAM

(Glace Vanille)
Boil a quart of milk, add a stick and

a half of vanilla, cut lengthwise in four ;
when the milk comes to the boil, put on the

lid and let infuse for about an hour.
Place the yolks of seven eggs in a sauce-
pan, add nine ounces of powdered sugar, and
stir well together.
Now mix with the milk, stirring con-

tinuously, without allowing to boil, till the
milk coats the spoon.
Strain through fine sieve, and allow to
get cold, giving an occasional stir to prevent
a skin forming on top.
When cool, place in freezer and follow
directions “ How to Freeze Ices” (p. 173).
301. COFFEE ICE-CREAM

(Glace Cafe)
Put about a quarter of a pound of freshly-

washed coffee beans into a quart of milk,
ICES i75
allow to come to the boil, and then stand

for three-quarters of an hour.
Mix the yolks of seven eggs with nine
( ounces of powdered sugar, stir with spoon,
add the milk, and allow to come to the boil,
stirring continuously.
Pass through sieve and follow directions
“How to Freeze Ices” (p. 173).
302. STRAWBERRY ICE-CREAM

(Glace Fraise)
Squeeze through a fine sieve about a

pound and a half of ripe strawberries.
Place in a saucepan, with ten ounces of
powdered sugar, the juice of a lemon and a
quart of milk ;
let come to the boil, stirring
all the time ;
add a drop or two of cochineal
to give the necessary tinge ;
pass through
sieve into freezer and follow directions
“How to Freeze Ices” (p. 173).
303. FRUIT PUDDING ICED

(Pouding aux Fruits glace)
Cut two ounces of mixed candied peel

into small dice ; clean a quarter of a

pound of raisins and the same quantity of
currants.
Put all together in a small saucepan with
two glasses of Maraschino, and let simmer
to half; remove from the 'fire, and set
aside.
Bring to the boil a quart of milk, with a
stick of vanilla in it, and let steep for half
an hour, not removing the lid.
Place the yolks of six eggs in a saucepan,

with half a pound of sugar, add the milk,
and let cook slowly, stirring constantly till
the spoon becomes coated.

Pour through sieve and let cool, then
put into freezer and treat as described
in “How to Freeze Ices” (p. 173). The
chopped fruits must be added gradually
during the process of freezing.
.
SAVOURIES , ETC
304. BUCK RAREBIT
Make a Welsh Rarebit poach
(No. 305) ;
lightly two new-laid eggs and place on

top of cheese after the rarebit has been
toasted under the salamander or in the
oven.
305. WELSH RAREBIT

Cut some Cheddar and Gruyere cheese
into small pieces and put into saucepan,
with a quarter of a glass of light ale ;
allow
the cheese to melt completely, stirring con-
tinuously until the whole comes to the boil.
Put a piece of hot, dry toast on a dish,
pour the cheese over it and place either in
the oven or under salamander till nicely
browned on top ;
serve in the same dish.
306. PARMESAN SOUFFLE

(Souffle au Fromage)
Melt one ounce of butter in an enamelled

M 177
saucepan, and mix half an ounce of potato

flour to a smooth paste
add slowly by ;
degrees a quarter of a pint of milk, and stir

continuously till the sauce has boiled and
thickened season with salt and white
;
pepper, withdraw the pan and let cool a

little add the yolks of three eggs, beating
;
them one at a time into the mixture,

sprinkle in four ounces of grated Parmesan
cheese, and add lastly the whites of the
eggs whipped to a stiff froth.
Line a souffle mould on the outside with
a band of buttered paper two inches higher
than the top of the mould, pour in the
mixture, and put directly in a quick oven
for twenty minutes.
Remove the band, and serve im-
mediately.
307. SOFT ROES ON TOAST

(Canapes aux Laitances)
Place some soft herring-roes on a dish
with a little butter, salt, and pepper, and

for five or six minutes arrange
cook in oven ;
;
SAVOURIES, ETC. 179
them on some lightly buttered toast, sprinkle
a few grains of cayenne and a squeeze of

lemon on each roe replace in oven or
under salamander for two minutes, and
serve.
308. MUSHROOMS ON TOAST

(Canapes aux Champignons)
Prepare and clean five or six medium-

sized mushrooms place in a dish with a
;
little oil, salt and pepper, and cook in oven
for ten or twelve minutes ;

arrange on well-
buttered toast, replace under salamander or
in oven for two minutes, and serve.
309. ANCHOVIES ON TOAST

(Canapes aux Anchois)
Clean, wash and cut into fillets four

or five Gorgona anchovies, mix a little
anchovy sauce with some butter, and spread
on one or two slices of toast put the ;
fillets on the toast, and cut the whole into
small squares ; arrange on dish and place

i8o EASY FRENCH COOKERY
under salamander or in hot oven for two

minutes, and serve. (For another form of
Anchovy Toast, see No. 8.)
310. CURRIED PRAWNS ON TOAST

(Canapes aux Crevettes Madras)
Place twelve or fifteen prawns (either

preserved or fresh) in a saucepan and cook
for ten minutes with a little curry sauce ;
arrange prawns on
the squares of hot
buttered toast, and serve.
311. ANCHOVIES, SOFT ROES AND

MUSHROOMS ON TOAST
(Canapes Bressane)
Take three mushrooms, and as

or four
many soft roes, sprinkle them with salt and
pepper, place over them a few little bits of
butter and bake for ten minutes. Arrange
a few fillets of anchovies on some anchovy
buttered toast, cut the mushrooms into thin
slices, and lay on the anchovies now ;
arrange the soft roes on the mushiooms,

SAVOURIES , ETC .
181
pour a little devilled sauce (No. 199) over

each canape, place under salamander or in
oven for two minutes, and serve.
312. OYSTERS ON TOAST

(Huitres a Cheval)
Roll six or seven oysters in very thin

slices of breakfast bacon, place the rolls on
a skewer in such a manner that each oyster
is completely encased with the bacon ;
dip
in oil and place on slow grill for five or six
minutes, basting and cooking
occasionally
both sides ;
withdraw skewer and place each
oyster on a square of buttered toast. (Or
all the oysters may be served on a large
piece of toast, the skewer being removed
after the dish is placed on the table.) Add
a squeeze of lemon to each oyster before
serving.
313. DEVILLED OYSTERS ON TOAST

(Huitres Diable a Cheval)
Prepare some oysters as for Oysters on

Toast (No. 312), and pour a little devilled

sauce (No. 199) over each oyster place
;
under salamander or in oven for a few

minutes, and serve.
314. FRENCH MACARONI

(Macaroni Frangaise)
9
Place some macaroni (of which there are

several kinds, the medium-sized, or spaghetti,
being most suitable) in boiling salted water
and allow to come to the boil withdraw ;
to side of the fire, and

simmer for five
let
minutes strain off water, add a little salt

;
and pepper, four or five lumps of butter,

and four tablespoonfuls of grated Par-
mesan cheese. (The macaroni should have
a firm appearance, and should not be over-
cooked so as to become pasty.) Let cook
for five or six minutes, stirring continuously
to prevent burning.
A little dish of finely-grated Parmesan
cheese should be served separately, as an
accompaniment to the macaroni.
;
;
SAVOURIES , ETC . 183
315. BAKED MACARONI

(Macaroni au Gratin)
Boil some macaroni as in No. 314, add

cheese, salt, pepper and butter stir all ;
together without cooking, and place in a flat

porcelain oven dish pour two tablespoon-
;
fuls of cream on the top of the macaroni,

grate a little nutmeg, add one or two lumps
of butter, and sprinkle plentifully with grated
Parmesan cheese. Put in a brisk oven till
brown on top. Serve in same dish.
316. NAPLES MACARONI

(Macaroni Napolitaine)
Boil some macaroni in salted water

drain carefully, add salt, pepper, one or two
pieces of butter, and some tomato sauce
withdraw to side of the fire and stir con-
tinuously cook for
; five minutes ; sprinkle
freely with grated Parmesan cheese, and
serve.
317. THIN MACARONI AND TOMATOES

(Spaghetti Italienne)
Place in boiling water as for the

French Macaroni (No.' 314); drain off the
water, add salt, pepper, and five or six small
lumps of butter stir on the fire for eight
;
or ten minutes, and add three or four spoon-

fuls of hot tomato sauce, or, better still, some
fresh tomatoes fried in a little butter.
Send to table with Parmesan cheese served
separately.
318. POTATOES STUFFED WITH

SHRIMPS
(Pommes Georgette)
some medium-sized potatoes in their

Boil
skins, cut a thick slice off the top, and with
a small spoon remove the centre of each
potato ;
now cut a thin slice from the bottom,
so as to enable the potato to remain in an
upright position. With the potato re-
moved from the centre make a puree, by

passing it through a fine sieve and cooking
SAVOURIES , ETC. 185
with a little cream, salt and pepper. Now

add a few shrimps or prawns to the
puree ;
replace in the centre of the cases
already prepared, add the cover, put in
the oven for a few minutes, and serve.
319. SCOTCH WOODCOCK

break two or three eggs on a plate, season
them with and pepper, and beat well
salt ;
pour the eggs into a frying-pan and stir

continuously ;
as soon as the eggs begin to
solidify,withdraw the pan from the lire.
Now with a spoon arrange the eggs on
hot buttered anchovy toast (made by mixing
a little anchovy sauce with butter).
Dress one or two fine fillets of anchovy
on top, and serve very hot.
FRENCH AND TURKISH COFFEE
The connoisseur of to-day invariably looks
for a cup of really good coffee to follow
immediately after luncheon or dinner ;
but,
curiously enough, one is seldom served with
delicious coffee in a private house.
Only the best coffee should be bought,
and it should be freshly ground before
being used. A French earthenware coffee-
pot should be used, for it is easily kept

clean and is always presentable. The coffee-
cups should be warmed either in boiling
.water or in the oven.
320. BLACK COFFEE

(Cafe Noir)
Rinse the coffee-pot with hot water,
allow heaped teaspoonful of coffee to

a
each person, and place on top filter of pot ;
pour boiling water over and allow to run

through, which will take some time, but it
FRENCH AND TURKISH COFFEE 187
should not be disturbed, otherwise the coffee

will have a thick and muddy appearance.
Should it not be strong enough, add a little
more coffee and repass.
321. EXTRA BLACK COFFEE

(Cafe Double)
Should a very strong cup of coffee be

required, after having allowed the first
filtering refill the filter with fresh coffee and

repass the coffee that has just been made.
322. COFFEE WITH MILK

(Cafe au Lait)
Make some coffee as in No. 320, and

serve with a jug of boiling milk, placing
a little whipped cream on the top of the
milk.
323. TURKISH COFFEE

(Cafe a la Turque)
Here the hostess has an opportunity of

displaying her ability and charm, as it is

fashionable to make this coffee at the same
table that one has dined at, or on small
copper-covered tables that are sold for the
purpose.
The whole Turkish outfit is a very pretty
ornament to a dining-room, and occupies
very little space.
It consists of a small round or square
table, tiny and cup-stands,
china cups
three or four copper pots in which to make
the coffee, a spirit lamp, and coffee and
sugar receptacles, and the whole may be
bought for fifteen shillings and upwards.
Light the lamp and boil some water in
a pot, leaving sufficient space at top to
allow for boiling ;
just before the water begins
to boil, put in and stir one or two teaspoon-
fuls of powdered sugar to each person,
according to taste. When the water has
boiled, remove from lamp and stir and mix
well a teaspoonful of Turkish coffee to each
person, replace on lamp and, stirring slowly,
allow to come to the boil again when it ;
boils, remove from lamp for a second cr two

TURKISH COFFEE 189
and cease stirring. Boil for third time and

add a dash of cold water to cause the grounds
to settle quickly ;
serve in the tiny cups,
which must have been previously warmed.
Hand round Turkish cigarettes to complete
the Oriental effect.
The coffee required is not the same
as that used for French Coffee ;
it is roasted
for a longer time, and
ground into a very
is
fine powder. It can be purchased at most
of the leading stores, and should be asked

for as “ Turkish Coffee.”
CHAMPAGNES, WINES LIQUEURS ,
AND CUPS
Luncheon or dinner wanes, to be served
correctly, should appear at their proper times.
Thus one would not commence to serve with
port and terminate with sherry. Hock,
Moselle or light claret is considered most
suitable for lunch. Some prefer beer — light
lager or Pilsener. A very good variation
is to make a light Rhine or claret cup.
For dinner, should it be on an elaborate
scale and many different wines be required,
pass with the various dishes as follows :
Hors d’ oeuvre and A glass of sherry or

soup cocktail.
Fish Hock or Moselle.
First entree . Claret.
Second entree Claret or Burgundy.

Roast, to end of
dinner Champagne.
Dessert . Light port
Coffee . Various liqueurs.
rgo
WINES, LIQUEURS AND CUPS 191
The offering of so many different wines
does not tend, in my opinion, to the

enjoyment and comfort of the guests, es-
pecially if their taste runs to simplicity,

and I always advocate a glass of sherry,
and then either a good claret or champagne
to the end of the dinner, liqueurs being
passed with the coffee.
White Bordeaux and Burgundies, hocks,
Moselles and champagnes should always be
slightly iced before serving ; the cellar
•should be kept at a temperature of sixty
legrees, and a draught through it will ensure
ts being always cool.
Clarets and Burgundies should always
>e warmed a remove the abruptness
little to
ound in even very good and expensive
Tine when served cold. Another way is to
•ecant, cork, and place on the table for an
our before the dinner ;
the warmth of the
)om will then do all that is necessary.
I Liqueurs are now becoming quite fashion-
|
>le,and a tiny glass of liqueur brandy is
most always looked for by the habitual
! od diner.
To abuse liqueurs by over-indulgence in

them is, of course, to be deprecated but a ;
tiny glass of good brandy, or, in fact, of

almost any of the hundred-and-one liqueurs
that are on the market, does no harm,
makes one quite contented with oneself, and
may promote and aid digestion, many
liqueurs being fabricated with that object
in view.
To serve, at the beginning of the meal,
a glass of sherry and Angostura, orange
bitters, French or Italian vermouth, or
one of the many different American
cocktails (the favourites of which are the
Martini or Manhattan), is also a little courtesy
on the part of the host or hostess that should
not be omitted, as the cocktail promotes

appetite and prepares the stomach for the
repast that is to follow.
A hock, Moselle, French white wine,
claret, cider or champagne cup is a delight-

fully refreshing and cooling drink for lunch
or during the hot months, and is
dinner
very easily prepared, the recipes being as
follows :
WINES, LIQUEURS AND CUPS 193
324. HOCK, MOSELLE OR FRENCH

WHITE WINE CUP
Pour one bottle of wine into a glass jug,
add a liqueur glass of Maraschino, one of
brandy, and one of CuraQoa, a strip of
cucumber-peel, two slices of lemon, two
slices of orange, some fruits (such as
peaches, strawberries, raspberries, or red-
currants), a sprig of borage, and half a
syphon of soda-water. Should the cup be
required very sweet, put a liqueur glass and a
half of Maraschino, half a liqueur glass of
brandy, and a little powdered sugar ;
should it
be preferred not sweet, put a glass and a half

ofbrandy and half a glass of Maraschino.
Add chunks of ice, shake well, and serve.
325. CLARET CUP

Made in the same way as No. 324,
using claret instead of white wine, and
adding a tablespoonful of sugar.
326. CHAMPAGNE CUP

Two liqueur glasses of brandy, one of
N
I 94 EASY FRENCH COOKERY
Curafjoa, fruits, lemon, orange, borage, soda-

water, ice, and two drops of Angostura
bitters. Proceed as in No. 324.
327. CIDER CUP.

To one bottle of cider add two liqueur
glasses of gin, one of Curagoa, four drops of
Angostura ;
fruits, ice, etc., as for No. 324.
MENUS IN ENGLISH AND FRENCH
MENUS FOR DINNERS
Various Hors d’GEuvre Hors d’CEuvre varies
Grilled Salmon, Tartar Saumon grille, Sauce
Sauce Tartare
York Ham and Champagne Jambon de York au Cham-
pagne
Spring Chickens and Pota- Poussin en Cocotte Par-
toes mentiere
Long Lettuce Salad Salade Romaine
Artichokes and Melted Artichauts, Beurre fondu
Butter
Rice Croquettes with Fruit Croquettes de Riz aux
Fruits
Grated Ham on Toast Ivanhoe Toast
Plovers’ Eggs CEufs de Pluvier

Baked Trout Truite Meuniere
Baked Loin of Lamb Carre d'Agneau de Lait
Mascotte
Roast Rouen Duck Canard de Rouen roti
Corn-salad, Celery and Salade Lorette
Beetroot Salad
French Peas Petits Pois Franpaise
Cherries and Kirsch Cerises Jubile
Fruit Fruits
i95
ig6 EASY FRENCH COOKERY
Caviare Caviar
Cream of Vegetables Creme de Legumes
Clear Soup and Rice Consomme au Riz
Baked Sole Sole au Plat
Small Fillets of Beef with Tournedos aux Legumes
Vegetables
Saute Potatoes and French Pommes sautees Nigoise
Beans
Roast Snipe Becassines roties
Salad S alade
Asparagus, Hollandaise Asperges, Sauce Holland-
Sauce aise
Ice Souffle Souffle en Surprise
Bressane Toast Canapes a la Bressane
Caviare Caviar
Oyster Soup Crdme d’HuUres
Clear Soup and Small Consomme Brunoise
Vegetables
Brill and Spinach Barbue Florentine
Roast Saddle of Lamb with Selle d’Agneau Arlcquin
Vegetables
Saute Potatoes with French Pommes Nigoise
Beans
Salad S alade
Peas saute in Butter Petits Pois sautes au Beurre
Vanilla and Strawberry Ices Glace a la Vanille et F raises
Wafers Gaufrettes
MENUS FOR DINNERS 1 97
Prawns Crevettes roses

Pea Soup Puree de Pois
Sole with Cheese Sauce Sole Mornay
Small Fillets of Beef with Tournedos aux Legumes
Vegetables
Roast Potatoes Pommes Chdteau
Pheasant stuffed with Truf- Faisan Souvaroff
fles and Pates de Foie gras
Asparagus and Melted Asperges, Beurre fondu
Butter
Fruits in Ice Coupe Jacques
Cantaloup Melon Melon Cantaloup

Soup
Clear Chicken Petite Mar mite
Fried Soft Roes Laitances / rites Villeroi
Baked Loin of Lamb Carre d'Agneau Mascotte
Roast Poulet de Grain roti
Lettuce Salade Laittie
Artichokes, Sauce Holland-
Sauce
Chocolate SouffR
Soft Roes on Toast
Caviare
Cream of Turnips Creme de
Baked Smelts £ perIans A
Fillets of Beef Tournedos, Sauce Poivr
Roasted Potatoes Pommes Chdteau
Roast Pheasant Faisan roti
Salad Salade
Pears in Rice Poires au Riz
Royal Natives Royal Natives

Clear Vegetable Soup CroCde au Pot
Thick Potato Soup Creme Parmentiere
Devilled Soles Soles Diable
Calves’ Sweetbreads and Escalopes de Ris de Veau
Mashed Celery Marie Stuart
Roast Partridge Perdreau roti
Lettuce Salad Salade Laitue
Vanilla Souffffl Souffle Vanille
Fruit Fruits

Clear Game Soup and Rice Consomme Gibier au Riz
Grilled Red Mullet, Maitre Rougets grilles Maitre
d’Hotel Sauce d’ Hotel
Pheasant with Brussels Faisan aux Choux de

Sprouts Bruxelles
Souffle Potatoes Pommes soufflees
Custard and Whipped Creme Beaurivage
Cream
Curried Prawns on Toast Canapes aux Crevettes Madras
Fruit Fruits
Clear Chicken and Beef Soup Petite Marmite

Normandy Brill Barbue Normande
Lamb Cutlets and Peas C otelettesd’A gneau MarechaU
Roast Woodcock Becasse rotie
Cold Artichokes with Vine- Artichauts Vinaigrette
gar Dressing
Cherries and Kirsch Cerises Jubilc
MENUS FOR DINNERS 199
Clear Chicken Soup Consomme de Volatile

Grilled Lobster Homard grille Carlton
Roast Saddle of Mutton Selle de Mouton Renaissance
Beetroot Salad
Sauce aise
Melba Pears Poire Melba
Wafers Gaufrettes
Soup
Clear Chicken and Beef Petite Marmite
Baked Sole Sole Meuniere
Lamb Cutlets and Peas Cotelettesd’Agneau aux
Pois
Petits
Roast Spring Chicken Poulet de Grain en Casserole
Asparagus with French Asperges vertes, Sauce
Dressing Vinaigrette
Strawberries in Ice-Cream Coupe aux Fraises
Russian Hors d’CEuvre Hors d’CEuvre Russe

Beef Broth Pot-au-Feu
Boiled Trout Truite au Bleu
Roast Saddle of Mutton Selle d’Agneau Arlequin
and Dressed Vegetables
Roast Quails Cailles roties
Salad S alade
Artichokes, Hollandaise Artichauts, Sauce Holland-
Sauce aise
Mushrooms on Toast Canapes aux Champignons
Fruit Fruits

Crayfish Soup Bisque aux Ecrevisses
Roast Chicken with Small Poulet en Casserole Par-
Potatoes mentiere
French Beans saut£ in Haricots Verts au Beurre
Butter
Pineapple with Kirsch Ananas au Maraschino
Fruit Fruits
Caviare Caviar
Thick Cream Chicken Creme Reine Menagere
Soup
Clear Soup with Macaroni Consomme Italienne
Boiled Salmon, Holland- Saumon, Sauce Holland-
aise Sauce aise
Braised Ham with Madeira Jarnbon braise au Madere
Sauce
Spinach and Cream Puree d’Epinards a la Creme
Baked Pheasant with Faisan aux Choux de
Brussels Sprouts Bruxelles
Salad Salade
Ice Souffle Souffle en Surprise
Different Fruits Fruits varies
MENUS FOR SHORT DINNERS
Julienne Soup Consomme Julienne
Roast Shoulder of Lamb Epaule d’Agneau Par-
with Potatoes mentiere
Peas saute in Butter Petits Pois au Beurre
Coffee Ices Glace Cafe

Soup
Baked Sole in Butter Sole au Four
Roast Pheasant Faisan roti
Salad S alade
Braised Lettuce Laitue braisee
Fruit Fruits
Boiled Salmon, Holland- Saumon, Sauce Holland-

aise Sauce aise
Roast Saddle of Mutton Sclle de Mouton Renaissance
Roast Pigeon Pigeons rotis
Salad Salade
Surprise Souffle Souffle en Surprise
201
Clear Vegetable Soup Croute au Pot

Baked Smelts Aperlans Anglaise
Slices of Sweetbread and Escalopes de Ris de Veau
Asparagus Tips aux Pointes d’ Asperges
Salad S alade
Fruit Fruits

Baked Sole and Soft Roes Sole Meuniere aux Laitances
Roast Loin of Lamb Carre d’Agneau Boulanger
with Onions and Potatoes
French Peas Petits Pois Franpaise
Iced Strawberries and Fraises d la Creme d’ Orange
Orange Cream
Cream of Vegetables Creme de Legumes

Whitebait Blanchailles
Roast Chicken in Casserole Poulet en Casserole
Vanilla Souffle Souffle d la Vanille
Crayfish Soup Bisque d’Ecrevisses

Sweetbread and Asparagus Ris de Veau aux Pointes
Tips d’ Asperges

Salad S alade
Cabinet Pudding Ponding au Cabinet
MENUS FOR SHORT DINNERS 203
Grilled Salmon, Tartar Saumon grille, Sauce

Sauce Tartare
Compote of Pigeons Pigeons en Compote
Grilled Fillet of Beef, Chateaubriand, Sauce
Beamaise Sauce Beamaise
Fruit Fruits
Lamb Cutlets and Cotelettes d’Agneau aux

Asparagus Tips Pointes d’Asperges
Roasted Potatoes Pommes Chateau
Baked Pheasant Faisan Souvaroff
Orange Salad Salade d’Orange
Iced Fruits and Liqueur Macedoine de Fruits

Roast Chicken Poulet roti
Fried Potatoes Pommes jrites
Fruit Fruits

Pheasant in Casserole Faisan en Casserole
Salad Salade
French Beans saute in Haricots Verts au Beurre
Butter
Soft Roes on Toast Canapes aux Laitances
Thick Barley Soup Creme d’Orge

Salmon and White Wine Saumon au Chablis
Sauce
Grilled Sweetbreads and Ris de Veau grilles
Peas Marechale
Potatoes with Cream Pommes a la Creme
Asparagus and Melted Asperges, Beurre fondu
Butter
Fruit Fruits

Clear Chicken Soup Consomme de Volatile
Roast Pheasant, Bread Faisan roti, Bread Sauce
Sauce
Endive Salad Salade Escarole
Welsh Rarebit Welsh Rarebit
Fowl in the Pot Poule au Pot

Baked Red Mullet Rougets Meuniere
Grilled Spring Chicken Poulet de Grain grille
Maitre d’ Hotel Potatoes Pommes Maitre d’ Hotel

Wafers Gaufrettes
White Wine
Fillets of Sole in Filets de Sole, Vin blanc
Roast Saddle of Mutton Selle de Mouton
Renaissance
Baked Mashed Potatoes Pommes au Gratin
Italian Macaroni Macaroni Italienne
Fruit Fruits
MENUS FOR SHORT DINNERS 205
Crayfish Soup Bisque aux Ecrevisses

Baked Shoulder of Lamb Epaule d’Agneau
Boulangere
Sauce aise
Ice Souffle Souffle, en Surprise

Fruit Fruits
Various Hors d’CEuvre Hors d’CEuvre varies

Roast Chicken with Veget- Poulet en Casserole Pay-
ables sanne
Vanilla Ice-Cream Glace Vanille
Wafers Gaufrettes

Soup
Salmon, Hollandaise Sauce Saumon, Sauce Hollandaise
Roast Saddle of Lamb, Selle d’Agneau, Sauce
Mint Sauce Menthe
Potatoes with Parsley Pommes persillees
Butter
Peas saut6 in Butter Petits Pois au Beurre
Strawberry Ice Glace Fraise
Wafers Gaufrettes
Thick Chicken Soup Creme de Volatile

Devilled Grilled Oysters Hutires grillees Diable
Roast Grouse Grouse roti
Chip Potatoes Potato Chips
French Peas Petits Pois Frangaise
Turbot, Mussel Sauce Turbot, Sauce aux Moules

Grilled Fillet of Beef, Chateaubriand, Sauce
Bearnaise Sauce Bearnaise
Souffle Potatoes Pommes sou/pees
French Beans in Butter Haricots Verts au Beurre
MENUS FOR LUNCHES
Plovers’ Eggs (Eufs de Pluvier

Clear Soup in Cups Consomme en Tasse
Stewed Rabbit Lapin saute
Baked Potatoes Pommes au Four
Cheese Fromage
Fruit Fruits

Baked Smelts tsperlans Anglaise
Grilled Beefsteak Bifteck grille
Fried Potatoes Pommes frites
Lettuce Salad Salade La'itue
Iced Fruit Salad and Macedoine de Fruits
Liqueur

Scrambled Eggs with (Eufs brouilles aux Foies
Chickens’ Livers de Volaille
Roast Spring Chicken Poulet de Grain rdti
Salad Salade
Melba Peaches Peche Melba
Cheese Fromage
207
Eggs with Black Butter (Eufs, Beurre noir

Stewed Veal Marengo Saute de Veau Marengo
Maitre d’Hdtel Potatoes Pommes MaUre d’ Hotel
Cheese Frontage

Eggs with Onion Sauce (Eufs Lyonnaise
Grilled Sirloin Steak Entrecote grille
Cheese Frontage

Grilled Lobster Carlton Homard grille Carlton
Lamb Cutlets and Mixed Cotelettes d’Agneau
Vegetables Jardiniere
Saute Potatoes Pommes sautees
Strawberries and Kirsch Fraises au Kirsch
Wafers Gaufrettes
Scrambled Eggs with (Eufs brouilles aux Pointes

Asparagus Tips d’Asperges
Grilled Chicken, Devilled Poulet grille., Sauce
Sauce Diable
Fruit Fruits
MENUS FOR LUNCHES 209
Fresh Caviare Caviar frais

Turkish Eggs (Eufs a la Turque
Grilled Mutton Cutlets Cotelettes de Mouton grillees
Buttered Potatoes Pommes au, Beurre
French Beans Haricots Verts
Apple Tart Tarte aux Pommes
Cheese Fromage
Scrambled Eggs and (Eufs brouilles aux Crevettes

Prawns
Grilled Mackerel and Maquereau Maitre d'Hotel
Melted Butter
Roast Saddle of Lamb, Selle d’Agneau rotie,
Mint Sauce Sauce Menthe
Peas Petits Pois a la Menthe
Butter
Strawberries with Ice- Coupe aux Fraises
Cream
Poached Eggs in Potatoes Eufs Parmentiere

Stewed Chickens’ Giblets Abattis de Volaille
Cold Meat Viande froide
Vegetable Salad Salade de Legumes
Cheese Fromage
Fruit Fruits
o
Scrambled Eggs and CEufs brouillees aux

Fresh Tomatoes Tomates fraiches
Fillets of Sole with White Filets de Soleau Ckablis
Wine Sauce
Baked Shoulder of Lamb Epaule d’Agneau
with Potatoes and Onions Boulangere
Salad S alade
Cheese Fromage

Eggs with Chickens’ Livers CEufs aux Foies de Volaille
Baked Slices of Lamb Emince d’Agneau
Rum Omelet Omelette au Rhum
Cheese Fromage

American Omelet Omelette Americaine
Cold Roast Beef Bceuf roti froid
Cheese Fromage
Plain Fried Eggs CEufs au Plat

French Bean Salad Salade de Haricots Verts
Baked Macaroni Macaroni au Gratin
Fruit Fruits
e
Prawns Crevettes roses

Fried Sole Sole frite
Roast Ribs of Beef Cotes de Bcvuf r 6 ties
Cauliflower and Holland- Choux-fleurs, Sauce
aise Sauce Hollandaise
Scotch Woodcock Scotch Woodcock
Fried Eggs and Tomato (Eufs frits Orlie

Sauce
Leg of Lamb with Potatoes Gigot d'Agneau Boulanger
and Onions
Peas in Butter Petits Poisau Beurre
Baked Apples Pommes au Four
Cheese Fromage
Plovers’ Eggs CEufs de Pluvier

Fried Sole with Lemon Sole frite au Citro)
Grilled Steak Bifteck grille
Cheese Fromage
Fruit Fruits

Clear Soup Cups
in Consomme en Tasse
Calf’s Liver and Bacon Foie de Veau au Lard
Maltre d’Hdtel Potatoes Pommes Maitre d’Hdtel
Soft Roes on Toast Canapes aux Laitances

Stewed Lamb and Rice Saute d'Agneau au Riz
Jam Omelet Omelette Confiture
Cheese From age
Various Hors d’CBuvre Hors d’CEuvre varies

Boiled Trout Truite au Bleu
Stewed Veal and Vegetables Saute de Veau Paysanne
Baked Mashed Potatoes Pommes au Gratin
Pineapple Fritters Beignets d’ Ananas
Cheese Frontage
Various Hors d’CEuvre Hors d'CEuvre varies

Turkish Eggs CBufs d la Turque
Grilled Mutton Cutlets Coteleltes de Mouton
grillees
Baked Cauliflower Choux-fleurs au Gratin

Potato Salad Salade de Pommes
Cheese Fromage
Smelts fried in Butter Eperlans Anglaise

Grilled Sirloin Steak with Entrecote Bearnaise
Bearnaise Sauce

Pineapple Fritters Beignets d’ Ananas
Clear Soup Cups

in Consomme en Tasse
Truffle Omelet Omelette aux Truffes
Salad of Corn-salad, Salade Lorette
Celery and Beetroot
Vanilla Ices Glace Vanille

Fried Whiting Merlans frits
Grilled Grouse, Bread Grouse grille, Bread
Sauce Sauce
Chip Potatoes Potato Chips
Cheese Frontage

Poached Eggs and Spinach (Eufs poches Florentine
Stewed Lamb and Spring Navarin d’Agneau
Vegetables Printaniere
Cheese Fromage
Caviare Caviar
Fried Eggs and Kidney QZufs Meyerbeer
Braised Ham
and Spinach Jambon braise aux Epinards
Custard and Whipped Creme Beaurivage
Cream
Fruit Fruits

Baked Fillets of Sole Filets de Sole Meunicre
Sirloin Steak, Bearnaise Entrecote Bearnaise
Sauce
Saute French Beans Haricots Verts an Beane

Grilled Spring Chicken, Poulet de Grain grille, Sauce
Devilled Sauce Diable
Iced Fruit Salad Macedoine de Fruits
Cheese Fromage
Turbot and Mussels Turbot Dieppoise

Mixed Cold Meats Viandes fr aides assorties

Beetroot Salad
Cabinet Pudding Ponding au Cabinet
Cheese Fromage
Stewed Chickens’ Giblets Abattis de Volatile
Cold Meats Buffet froid

Salad Salade
Apple Fritters Beignets de Pommes
Sardines Sardines a I'Huile

Fried Eggs and Sausages (Eufs Berey
Compote of Pigeons Pigeons en Compote
Salad S atade
Apricot Jam Omelet Omelette aux Abricots
Cheese Fromage

Turbot and White Wine Turbot au Chablis
Sauce
Roast Snipe Becas sines r oties
Salad Salade
Cheese Fromage
Poached Eggs and ( Eufs en Cocotte VEstragon

Tarragon
Grilled Sole, Maitre d’Hdtel Sole grillee Maitre d’Hdtel
Sauce
Stewed Rabbit Lapin saute Piquante
Potatoes saute with Onions Pommes Lyonnaise
French Bean Salad Salade de Haricots Verts
Grilled Devilled Oysters Huitres grillees Diable

Roasted Chicken in Poulet en Casserole
Casserole
Vanilla Ice Glace Vanille
Cheese Fromage
Stewed Lamb and Saute d’Agneau aux

Vegetables Legumes
Salad Salade
Cheese Fromage

Devilled Sole Sole grillee Diable
SirloinSteak and Marrow Entrecote a la Moelle
French Beans saute Haricots Verts au Beurre
Potatoes saut6 with Onions Pommes Lyonnaise
Vanilla Ice Glace Vanille
Soup in Cups
Clear Consomme en Tasse
Baked Red Mullets Rougets Meuniere
Lamb Cutlets and Peas Cotelettes d’Agneau aux
Petits Pois
Butter
Cheese Fromage
Fried Smelts, Tomato Eperlans frits, Sauce

Sauce Orlie
Grilled Fillet of Beef Maitre Chateaubriand Maitre
d’Hotel d’ Hotel

Cheese Fromage

Sweetbreads Marechale Ris de Veau braise Marechale
Different Cold Meats Viandes f roides assorties
Endive Salad Salade E scar ole
Cheese Fromage

Fried Sole Sole Colbert
GrilledMutton Cutlets Cbtelettes de Mouton grillees
Green Peas and Butter Petits Pois au Beurre
Baked Potatoes Pommes au Four
Cheese Fromage
Fruit Fruits
MENUS FOR COLD LUNCHES
For the Hoi Summer Months

Cold Salmon, Green Sauce Saumon froid, Sauce verte
Chicken and Ham Salade de Poulet et de
Salad Jambon
Iced Fruit Salad and Macedoine de Fruits
Liqueur
Cold Clear Soup in Cups Consomme froid en Tasse

Fish Salad Salade de Poisson
Strawberries and Ice-Cream Coupe aux Fraises
Cheese Fromage
Cold Trout, Mayonnaise Truite froide, Sauce

Sauce Mayonnaise
Cold Tongue and Ham Langue et Jambon froid
Strawberries and Orange Fraises a la Creme d’ Orange
Cream
Wafers Gaufrettes
Cheese Fromage
218
MENUS FOR COLD LUNCHES 219
Various Hors d’CEuvre Hors d'(Euvre varies

Mayonnaise of Chicken Mayonnaise de Poulet
Potato Salad Salade de Pommes
Cheese Fromage
Eggs
Plovers’ (Eufs de Pluvier
Mayonnaise of Salmon Mayonnaise de Sawnon
Russian Salad Salade a la Russe
Strawberries and Whipped Fraises Chantilly
Cream
Jellied Clear SoupCups

in Consomme en Gelee
Various Cold Meats Viandes fr aides assorlies
Nice Salad Salade Nigoise
Strawberry Jam Omelet Omelette aux Fraises
Cheese Fromage
Anchovy Salad Salade d’Anchois

Cold Salmon, Remoulade Saumon froid ,
Sauce
Sauce Remoulade
Cold Chicken and Jelly Poulet froid d la Gelee
Lettuce Salad Salade dâxtue
Cheese Fromage
-

Cold Clear Soup in Cups Consomme froid en Tasse
Cold Lamb, Mint Sauce Agneau froid, Sauce
Menthe
New Potatoes and Parsley Pommes nouvelles per-
Butter sillees
Apple Tart Tarte aux Pommes

ENGLISH INDEX
PAGE PAGE
American omelet . 86 Baked grouse . . 95
tomato salad .
153 loin of lamb . no
Anchovies, Gorgona . 23 and
on toast . -179 potatoes . . in
, soft roes and macaroni . . 183
mushrooms on mashed potatoes. 141
toast . .180 onions and pota-
Anchovy salad . . 20 toes . -143
toast . . 15 pheasant . . 92
Appetisers (hors with Brussels
d’oeuvre) 11-26 sprouts . . 93
Apple fritters . .165 potatoes . .144
sauce . . 123 and cheese . 142
Apples, baked . .164 red mullets . 60
, and whipped
,
shoulder of lamb . 112
.164
cream
Apricot fritters
omelet
.
.
.167
.170
smelts
soles
trout
...
...
. . 62
50
68
Artichokes, cold, with turbot cream . 58
vinaigrette sauce45 1 Banana fritters . .166
, dressed . 12 . Barley, cream of . 40
with Hollandaise Bearnaise sauce . .134
sauce .-145 Bechamel sauce . .124
Asparagus, cold, with Beef broth . . 27
vinaigrette sauce 146 , fillet of, k la Russe 115
with melted butter 146 ,
,
with parsley
butter . . 1 17
Baked apples . .164 , fillets of, with
with whipped sharp sauce . 117
cream . ,164 salad as hors
cauliflower . .148 d’oeuvre . . 19
221
222 ENGLISH INDEX
PAGE PAGE
Beef, small fillets of . 1 16 Boiled turbot with Hoi-
, stewed fillets of, landaise sauce .
59
and vegetables 1 16 with oyster
Black butter 1 2 I sauce 57
coffee 1 86 York ham and
extra
,
187 Madeira sauce . 106
Boiled artichokes with Boned cutletsand car-
Hollandaise sauce 145 rots 107
with melted Braised ham and spin-
butter 146 ach 105
cod steak with partridge and cab-
melted butter . 60 bage 94
with sweetbread 100
mussel sauce .
59 Brill, grilled 56
mackerel with , Normandy 54
melted butter . 64 with spinach 54
with parsley Broiled whiting .
71
sauce 63 Broth, beef 27
mussels 72 Brussels sprouts, fried 149
potatoes in their Buck rarebit 177
skins 140 Butter, black 121
with parsley ,crayfish 133
and butter 142 ,devilled 120
salmon with Hoi- with hors d’ceuvre 12
landaise sauce . 66 ,lobster 134
with mussel , melted 121
sauce 66 , , and parsley 131
with oyster
sauce 66 Cabinet pudding 168
sole with melted Calf’s liver and bacon . 103
butter 50 and onions 104
spinach 147 grilled, with
'
trout with veget- veal and bacon 102

ables 69 Cantaloup melon 25
turbot with caper Carrot soup 42
sauce 59 Carving poultry . 137
. 1
ENGLISH INDEX 223
PAGE PAGE
Cauliflower, baked 148 Cod steak, boiled, with
, fried . 148 mussel sauce 59 .
in butter 149 with melted

—— ,
salad .
.
156
,
parsley butter 60 .
Coffee, black 186

crumbs . 148 ,extra black 187
Caviare 13 ,French and Turk-
— toast . 14 ish 186-89
. .
[Celery salad 153 ice-cream 174 .
Champagne cup .
193 with milk 187 .
[Champagnes ,
etc. 190-94 Cold salmon with green
[Cherries, Jubilee . 167 sauce 68
Chicken and artichokes, Corn-salad, celery and
stewed 90 beetroot salad .
153
and beef soup, clear 29 Crayfish butter .
133
and vegetables, soup .
43
stewed , 91 Cream of barley 40
cutlets and peas 89 of chicken . 36, 37
, devilled grilled .
92 of lentils 4i
in the pot .
30 of turnips .
39
salad , 20 sauce 130
soup, clear 34 ( see Ice-cream)
_ * j t_
i 1 Wit 1 , whipped 160
rice 35 , , custard and 159
, stewed 90 , , fruits and,
, , and fresh in glasses 159
tomatoes 89 ,
,
strawberries
Chickens’ giblets, and 161
stewed 87 Cucumber salad . 12
and rice, Cups, etc. 190-94 . .
stewed 88 Curried prawns on

livers and bacon, toast 180
grilled 88 Custard and whipped
cup
ider .
194 cream 159
Caret cup .
193 with sherry 168
Hear gravy 123 with white wine 167
224 ENGLISH INDEX
PAGE PAGE
Cutlets, boned, and car- Eggs, jellied, as hors
rots 107 d’ oeuvre .
25
, fried chicken, and plain fried 74
peas 89 scrambled .
75
, veal . 103 poached, in soup. 32
, lamb, and mixed ,with cheese
vegetables 109 sauce 79
, and peas
, . 109 with spinach
, 78
,
,
and tomato scrambled, with
sauce 1 10 chickens’ livers 76
, mutton, and , ,with aspara-
roasted peas . 106 gus tips .
77
, veal, and spaghetti 103 with fresh,
tomatoes 76
Devilled butter . 120 with mush-
,
grilled chicken 92 rooms 78

oysters 48 , with prawns
,
77
oysters on toast . 181 , stuffed, as hors
sauce 120 d’ oeuvre 24 .
sole . 5 i 1
Turkish 83
whitebait . 65 with black butter 78
Dinners, menus for
short, menus
195 -200
for 201-6 —
—
with cream
with meat juice
80
80
—
,
Dressing, French 132 with onions 82

with potatoes 83
Egg-plant, fried . 144 with tarragon 80
Eggs k la Turque 83 Entrees 87 -119 . .
, dressed, as hors
d’ oeuvre 24 Fillet of beef a la Russe US
, fried, and chick- with parsley
ens’ livers butter 1x7
75
and kidney Fillets of beef, fried . 1 16
, , 75
, and sausages 74 with
, ,
,
with lemon 82 sharp sauce 117

, ,
with tomato ,
with ,
, ,
sauce 81 tomato sauce . 11

7
ENGLISH INDEX 225
PAGE
Fillets of sole with Fried fillets of sole with
spinach . 48 tomato sauce . 50
with white of whiting . 70
wine 53 French beans 150
of whiting, fried 70 herrings 65
Fish 47 -72 lamb cutlets and
salad as hors mixed veget-
d’oeuvre . . 18 ables 109
French and Turkish and peas 109
coffee . 186-89 and to-
bean salad .
155 mato sauce 1 10
beans, fried . 150 mutton cutlets and
in black but- mashed peas . 106
ter . . .150 peas and butter . 150
coffee . 186-87 potatoes, French. 140
dressing . .132 and onions 138
fried potatoes . 140 — in butter . 138
macaroni . . 182 red mullets 61
white wine cup .
193 slices of sweetbread 100
Fried boned cutlets and small whitings and
carrots . .107 lemon 7i
Brussels sprouts . 149 smelts with Tartar
calf’s liver and sauce 62
bacon . ,103 soft herring-roes 48
and sole with parsley
onions 104 butter 53
cauliflower . 148 soles 5i
in butter 149 sweetbreads and
chicken cutlets and asparagus tips . 101
peas 89 and peas 101
egg-plant .
144 veal cutlets 103
eggs ( see Eggs, and spa-
fried) ghetti 103
fillets of beef 116 whitebait .
64
with whole potatoes . 141
sharp sauce 11 Fritters, apple 165
p
226 ENGLISH INDEX
PAGE PAGE
Fritters, apricot . I67 Grilled oysters, devilled 48
, banana 166 partridge with
,pineapple . 166 parsley sauce . 94
Fruit and rice croquettes 165 pigs’ feet . .118
pudding, iced 175 red mullets . 61
salad, iced . 163 salmon maitre
Fruits and ice in glasses 158 d ’hotel . . 67
and whipped cream with Tartar
in glasses 159 sauce . . 67
sirloinsteak and
Bearnaise sauce 1x9
Game soup, clear 35 sweetbread . 102
, , with trout with devilled
rice 35 sauce . , 69
times required for
, Grouse, baked .
95
—
.
roasting 136-37 .
—r
,
grilled, with de-
Gorgona anchovies 23 villed sauce . 95
Gravy, clear 123
Green sauce 129
Grilled brill 56 Ham, braised, and spin-
calf’s liver and ach. 105
. .
bacon 103 , York, and Madeira

, veal, sauce .106.
and bacon 102 Hashed tunny fish toast 16

chicken, devilled 92 Herring -roes, soft, fried 48
chickens’ livers and Herrings, fried . . 65
bacon 88 , with mus-
grilled,
of beef with
fillet tard sauce . 65
parsley sauce . 11 Russian
, . . 23
grouse with de- Hints for shopping . 1-4
villed sauce 95 for the kitchen . 5
herrings with mus- Hock cup . . -193
tard sauce 65 Hollandaise sauce . 130
lambs’ sweetbreads 99 Hors d’ oeuvre . 11-26
lobster 47 Horseradish sauce . 122
mackerel 62 , cold . . 123
ENGLISH INDEX 227
PAGE
174 Lettuce and potato
Ice-cream, cofiee.
peaches and 162 salad • 154
,
pears and . 161 Liqueurs, etc. 190-94

,
, strawberries and 162 Lobster butter • 134

, strawberry. 17s , grilled 47
, vanilla 174 Lunches, cold, menus
for 218-20
Iced fruit pudding 175 .
Ices . 173-6 -, hot, menus for 207-17

, how to freeze 173
Indian sauce 125 Macaroni, baked 183
Italian soup French 182
33 ,
paste soup .
33 , Naples 183
, thin, and toma
toes 184
J ubilee cherries . 167
Mackerel, boiled, with
Julienne soup 3i
parsley sauce 63
, with melted
,
Lamb, baked loin of . no butter 64

, , and , grilled 62
potatoes . . in Madeira sauce 129
, shoulder of 112 Mashed potatoes, baked 141
cutlets and mixed spinach 147
vegetables . 1 09 and gravy 147
and peas 109 Mayonnaise sauce 126
and tomato Meats, times required
sauce . . no for roasting 136
, roast saddle of, Melba peaches 162
and dressed pears 161
vegetables . 114 strawberries 162
, sliced . . 115 Melon, Cantaloup 25
, stewed, and rice . 113 Melted butter 121
, and veget-
, and parsley 131
ables . . 113 Menus for cold lunches 2 1 8-20
iLambs’ sweetbreads, for dinners. 195-200
grilled . . 99 for hot lunches 207-17
iLentils, cream of .401 for short dinners 201-6
228 ENGLISH INDEX
PAGE PAGE
Mint sauce 128 Onion sauce and cream 1 32
Moselle cup 193 Onions and potatoes,
Mullets, red, baked 60 baked . .
143
, , fried 61 ,sliced pork and . 118
,
,
grilled 61 Orange cream, straw-
Mushroom omelet 85 berries and . 160
Mushrooms on toast .
179 peaches and
, 159
Mussel sauce
soup
Mussels, boiled
.
129
44
Oyster sauce
soup ...
Oysters, devilled grilled
. . 128
43
Mutton and vegetables,

. 72
,
—— on toast
,
. 1
48
81
stewed 108 on toast . . 181
cutlets and mashed
peas 106 Parmesan souffle. . 177
, roast saddle of. Partridge and cabbage 94
and vegetables 108 , grilled, with pars-
,
,
saddle of, Orloff
stewed
114
107 Pea soup
ley butter
... and rice
.
.
94
45
46
Naples macaroni 183 Peaches and ice-cream 162
Nice salad . 154 and orange cream 159
as hors and raspberry
d' oeuvre . 22 syrup .162 .
Normandy brill .
54 Pears and ice-cream 161 .
sole . 50 and raspberry

syrup 163 . .
Omelet, American 86 and rice . .169

, apricot 170 Peas and butter . 150
, mushroom . 85 a la Fran5aise . 150
, plain 84 Peasant’s soup . . 36
, rum . 172 Pheasant, baked . 92
, savoury 85 , with Brus- ,
, souffle 170 sels sprouts . 93

, surprise 172 Pigeons, stewed . . 97
, tomato 85 , with olives, 96
truffles 86 Pigs’ feet, grilled . 118
,
8
ENGLISH INDEX 229
PAGE PACE
Pineapple and Mara- Potatoes stuffed with
schino . .164 shrimps .184 .
fritters . .166 with parsley and

Poached brill with spin- butter .142 .
ach. . . 54 Poultry, times required

eggs ( see Eggs, for roasting 136-37
poached) Prawns, curried, on
in soup . 32 toast . .180
fillets of sole with as hors d’oeuvre . 13
spinach . . 48 Puffed potatoes .
143
sole with cheese Pullet stewed with ve-
sauce . . 49 getables . . 91
turbot with cheese
sauce . . 56 Rabbit, stewed . . 98
Pork, sliced, and onions 1 1 Rabbits, young, stewed 98
Potato and anchovy Rarebit, buck . . 177
salad . . 22 Welsh
,
.177 .
and lettuce salad 154 Raspberry syrup, pears

croquettes . .139 and .163 .
salad as hors peaches and 162

,
d’ceuvre . . 22 Ravigot sauce, cold . 127

soup . -4i Recipes . . 11-194
Potatoes and onions, Red mullets, baked . 60
fried . . 138 , fried . . 61
, baked . -144 , grilled 61 .
,
,
and cheese 142 Relishes (hors d’ceuvre) 11-26
boiled in their Remoulade sauce . 126
skins . .140 Rice soup, clear .
. 34
, French fried . 140 Roast saddle of lamb
fried in butter . 138 and dressed ve-
whole . 141 getables 1
. .
14
, mashed, baked . 141 of mutton and
, puffed . .
143 vegetables . 108
, roasted .
-144 Roasted potatoes .
144
stewed in milk .
139 Roasting joints, times
, straw . .140 required for 136-37
230 ENGLISH INDEX
PAGE PAGE
Roasts 135-37 Salad, Russian .
155
Roes, soft, on toast . 178 , salmon 68
Rum omelet 172 , tomato, as hors .
Russian herrings • 23 d’oeuvre 21

salad . • 155 tunny fish as hors
toasts 16 d’oeuvre . 20
, turbot 58
Saddle of lamb, roast, , veal, as hors
and dressed ve- d’oeuvre . 19
getables .
'
. 1 14 , vegetable . 157
of mutton Orloff 114 , watercress . 156
, roast, and Salmon, boiled, with
vegetables . 108 Hollandaise
Salad, American tomato 153 sauce 66
—— -,
anchovy . . 20 , with mussel
,
, beef, as hors sauce 66

d’ceuvre 19 .
, with oyster
,
, cauliflower 148, 156 sauce 66

, celery 153 . . , cold, with
,
, chicken, as hors green sauce 68

d’ oeuvre 20 . , grilled, maitre
, corn-salad, celery, d’ hotel 67
and beetroot . 155 ,
with Tartar
,
, cucumber, as hors sauce 67

d’oeuvre . 12 salad . 68
, fish, as hors trout with Hoi-
d’oeuvre . 18 landaise sauce . 70
, French beans . 155 Sardine toast 14
, fruit, iced . .163 Sauce, apple 123
, lettuce and potato 1 54 , Bearnaise . 134
, Nice . . -154 ,
Bechamel . 124
, as hors , black butter 121
,
d’oeuvre . . 22 , clear gravy 123

potato, as hors , cold horseradish 123
,
d’oeuvre . . 22 , cold Ravigot 127

, and anchovy 22 ,
crayfish butter . 133
ENGLISH INDEX 231
PAGE PAGE
Sauce, cream 130 Smelts, with
fried,
, devilled 120 Tartar sauce . 62
, butter 120 Soft roes on toast . 178
, green 129 Sole, boiled, with
, Hollandaise 130 melted butter . 50
, horseradish 122 , devilled . . 51
,
,
cold 123 , fillets of, with
, Indian 125 parsley butter . 53
, lobster butter 134 , with spinach
, 48
, Madeira 129 , with tomato
, mayonnaise 126 sauce . . 51
, melted butter 121 , with white
,
, and wine .
. 53
parsley . 131 , Normandy . 50
, mint 128 with Chablis sauce 52
, mussel 129 with cheese sauce 49
, onion, and cream 132 Soles, baked . . 50
, oyster 128 , fried . . - Si
, remoulade . 126 Souffle omelet . .170
, sharp 131 , Parmesan .
.177
, Tartar 127 Soup, carrot . . 42
, tomato 121 , clear . . 31
, vinaigrette 132 , , and veget-
Savouries . . 177-85 ables . . 29
Savoury omelet . 85 , chicken . 34
Scotch woodcock HH OO
t_n
,
and beef 29
Scrambled eggs (see , , with
Eggs, scrambled) rice .
. 35
Serving at table 7-10 game
,
. 35
Sharp sauce 131 , , with
Shopping, hints for 1 rice .
. 35
Shrimps, p 0 1 a 1 0 es rice
, .
. 34
stuffed with 184 vegetable
,
. 34
Sirloin steak and Beam- crayfish
, .
, 43
aise sauce 119 cream of barley
,
. 40
Smelts, baked 62 , of chicken . 36, 37
232 ENGLISH INDEX
PAGE PAGE
Soup, cream of lentils 41 Stewed fillets of beef
) of turnips .
39 and vegetables 1 16
i Italian 33 lamb and rice . 113
} paste 33 and veget-
t Julienne 3 i ables XI 3
t mussel 44 mutton 107
)
oyster 43 and veget-
> pea .
45 ables 108
t , and rice . 46 pigeons 97
f peasant’s . 36 with olives .
96
t poached eggs in 32 with onions 96
potato 4i potatoes in milk
t
x 39
) tomato 38 pullet with veget-
) and rice
, ,
39 ables 9i
) and vermi-
, rabbit 98
celli 45 veal . 104
> vermicelli .
33 and veget-
( Beef broth
see also ables io 5
and Chicken in young rabbits 98
the pot) Straw potatoes . 140
Soups, clear 27-36 Strawberries and ice-
thick
, 36-46 cream 162
Spinach and gravy 147 and orange cream 160
, boiled 147 and whipped
, mashed 147 cream 161
Steak, sirloin, and Strawberry ice-cream .
175
Bearnaise sauce 119 Sturgeons’ eggs . 13
Stewed chicken . 90 Surprise omelette 172
and arti- Sweetbread, braised 100
chokes 90 , fried slices of 100
and fresh to- ,
grilled 102
matoes 89 Sweetbreads and aspara-
and veget- gus tips . iox
ables 9i and peas IOI
chickens’ giblets . 87 , grilled lambs’ 99
and rice 88 Sweets . . 158-•172
.
ENGLISH INDEX 233
PAGE PAGE
Table decoration and Turbot with Hollandaise
service 7-10 sauce 59
Tartar sauce 127 Turkish coffee . 187-89
Times required for roast- Turnips, cream of 39
ing joints, etc. 136-37
Toasts (canapes) Vanilla ice-cream 174
14-18, 178-82 Veal cutlets and spaghetti 103
Tomato omelet 85 . fried
, 103
salad, American . 153 salad as hors
as hors d’ceuvre . 19
d’ceuvre . 21 , stewed 104
sauce 121 , , and veget-
soup . 38 ables i°S
and rice 39 Vegetable salad . 157
and vermi- soup, clear 34
celli 45 Vegetables . . 1 38-51
Trout, baked 68 Vermicelli soup .
33
cooked with veget-
ables 69 Watercress salad 156
,
with de-
grilled, Welsh rarebit 177
villed sauce 69 Whipped cream . 160
,
salmon, with Hoi- , custard and 159
landaise sauce . 70 , fruits and, in
Truffles omelet . 86 glasses 159
Trussing a fowl . 137 , strawberries
Tunny fish salad 20 and 161
toast . 15, 16 Whitebait . 64
Turbot, with
boiled, , devilled 65
oyster sauce 57 Whiting, broiled 7i
, with caper
, , fried fillets of 70
sauce 59 Whitings, small fried,
cream 57 and lemon 71
, baked 58 Wines, etc.. . 190-94
salad ,
58
,
small, with cheese York ham and Madeira
. sauce 56 sauce . . 106
FRENCH INDEX TO RECIPES
PAGE PAGE
Abattis de volaille 87 Brochettes de foie et de
au riz 88 veau au lard . 102
Ananas au Maraschino 164 de foies de
Anchois de Gorgona 23 volaille . . 88
Artichauts poivrade 12 de ris d’agneau
sauce Hollandaise 145 grilles
,
. . 99
vinaigrette .
145 Buck rarebit . . 177
Asperges, beurre fondu 146
froides, sauce vin-
aigrette . 146 Cabillaud maitre
Aubergines frites *44 d ’hotel, tranche
de . . .60
, sauce aux moules,
Barbue Florentine 54 tranche de . 59
grille maitre Cafe a la Turque . 187
d’hotel au
Normande .
56
54 —
- - double
lait .
.
.
.187
187
Beignets d’abricots 167 noir . , . 186

d ’ananas 166 Canapes k la Russe
de bananas. 166 varies . . 16
de pommes. 165 au caviar 14. .
Beurre 12 au thon hache 16 .
d’dcrevisses 133 marine 15 .
de homard . 134 aux anchois 15, 179

diable 120 aux champignons 179
fondu. 121 aux crevettes Ma-
noir . 121 dras . . 180
Bisque aux ecrevisses .
43 aux laitances . 178
Blanchailles 64 aux sardines . 14
diable 65 Bressane . .180
234
FRENCH INDEX TO RECIPES 235
PAGE PAGE
Carre d’agneau de lait Co.telettes de veau
mascotte . . no Napolitaine . 103
par- de volaille mare-
Caviar
mentiere
Cerises Jubile
... .
.
.
.167
in
13
chale
Coupe Chantilly
Jacques
.
.
.
.
89
159
158
Champagnes, vins, li- Creme aux huitres . 43
queurs, “ cups ” 190-94 Beaurivage . 159
Chateaubriand maitre Chantilly . . 160
d’hotel . .117 Crecy . . 42
Choux de Bruxelles au de navets . . 39
beurre •
.149 de volaille . . 37
Choux-fleurs au gratin 148 d’orge . . 40
au pain frit . 141 Faubonne . . 41
frits . . . 148 parmentiere . 41
sautes au beurre . 149 Portugaise . . 39
Concombres en salade 12 reine a la menagere 36
Consomme . . .31 Crevettes roses . . 13
au riz . . 34 Croquettes de pommes
au vermicelle . 33 de terre . . 139
aux oeufs poches. 32 de riz au fruits . 165
aux pates d’ltalie 33 Croute au pot . . 29
brunoise . . 34 “ Cups ” . . 190-94
de gibier . . 35
au riz . 35 £mince d’agneau . 115
de volatile . . 34 de pore Lyonnaise 118
au riz . 35 Entrecote Bearnaise 119 .
Italienne . . 33 Entrees . 87-119 .
Julienne . . 31 Entremets . 158-72 .
Cotelettes d’agneau aux fepaule d’agneau bou-

petits pois . 109 langdre . . 112
jardiniere . 109 fiperlans Anglaise . 62
, sauce aux frits, sauce Tartare 62
tomates . . no fCpinards au jus . . 147
de mouton Soubise 106 en branche. . 147
de veau Milanaise 103 en puree . .
147
236 FRENCH INDEX TO RECIPES
PAGE PAGE
Escalopes de ris de veau Haricots verts sautes au
Marie Stuart . 100 beurre 150 . .
Homard Carlton.
grille 47
Faisan aux choux de Hors d’ oeuvre .11-27 .
Bruxelles Huitres a cheval 181 .
93
Souvaroff diable a cheval 18 .
. 92
grilles diable 48
Filet de boeuf h la Russe US .
Filets de sole au vin blanc 53

Florentine . 48 ambon braise aux epin-
J
Orlie . 5i ards . . 105
Foie de veau au lard . 103 de York Madere 106
saute Veni-
tienne 104
et de veau au lard, Laitances f rites Villeroi 48
brochettes de . 102 Lapereau saute Marengo 98
Foies de volaille, bro- Lapin saute, sauce pi-
chettes de 88 quante 98 . .
Fraises & la creme Liqueurs .I9°~94 .
d ’orange . 160
Chantilly 161
Macaroni au gratin . 183
Melba 162
Frangaise .182 .
Napolitaine 183 .
Glace cafe . 174 Macedoine de fruits 163 .
fraise 175 Maquereau beurre fondu

,
64
vanille 174 maitre d’hotel 62 .
Glaces . . I73“76 , sauce persil . 63

Grouse en casserole 95 Marmite, la petite . 29
grille, sauce diable 95 Melon Cantaloup . 25
Menus . • 195-220
Merlan, paupiettes de,
Harengs a la Russe 23
frites • • 7°
frits . 65
Merlans frits au citron,
sauce mou-
grilles,
petits • • 71
tarde 65
grilles • • 71
Haricots verts au beurre
Moules mariniere • 72
noir 150
FRENCH INDEX TO RECIPES 2 37
PAGE PAGE
Navarin de raouton . 107 Omelette au rhum . 172
printaniere . 108 aux abricots . 170
Noisettes Vichy . .107 aux champignons 85
aux fines herbes 85
CEufs . . 73-86 aux tomates . 85
a la Turque . 83 aux truffes . 86
a la vinaigrette . 24 en surprise . 172
au beurre noir . 78 nature . . 84
au plat . . 74 souffiee . . 170
aux foies de vol-
aille . . 75 Paupiettes de merlan
Bercy . . 74 f rites . . 70
brouilles aux foies Peche cardinal . .162
de volaille . 76 Melba 162
. .
aux cham- Pfiches a la creme

pignons . . 78 d’orange .159
.
aux crevettes 77 Perdreau grille maltre

aux pointes d’hotel . . 94
d’asperges . 77 Perdrix au chou .
94
aux tomates Petite marmite . . 29
fralches . . 76 Petits pois Framjaise . 150
nature . 75 sautes au
en cocotte a la beurre . .150
crdme . . 80 Pieds de pore grilles . 118
k l’estragon . 80 Pigeons aux olives . 96
au jus . 80 en compote .
97
farcis . . 24 Poire cardinal . -163
frits a l’Orlie . 81 Melba . . 161
au citron . 82 Poires au riz . .169
Lyonnaise . . 82 Poisson . . 47-72
Meyerbeer . . 75 Pommes au beurre . 164
parmentidre . 83 au four Chantilly 164
poches a la gelee 25 Pommes de terre au
Florentine . 78 four . .144
Morn ay , 79 au fromage . 142
Omelette Americaine . 86 au gratin . .141
PAGE FACE
Pomraes de terre .
Ris de veau aux petits

boulangere .
143 pois . . 101
chateau . .
144 aux pointes
croquettes de .
139 d’asperges . 101
frites 140 braise
. . .
. 100
Georgette . .184 marechale . 102
Lyonnaise . . 138 Rotis . .
135-37
maitre d’hotel .
139 Rougets frits . . 61
persillees . .142 grilles a l’huile . 61
rissolees . . 141 Meuniere . . 60
robe de chambre 140
sautees .138
. Sabayon au sherry . 168
soufflees' . .
143 au vin blanc 167 .
Pommes-pailles
Pot-au-feu ...
Pouding au cabinet
. .
.
140
27
168
Salade d’anchois
de boeuf
de celeri
20
19
.153
.
.
.
aux fruits glaces 175 de choux-fleurs 156 .
Poulet au pot . . 30 de cresson .156 .
en casserole pay- de laitue et de

sanne . . 91 pommes . 154
grille diable . 92 de legumes . 157
saute aux fonds de haricots verts 155
d’artichauts . 90 de poisson . . 18
aux tomates de pommes de
fraiches . . 89 terre . . 22
Marengo . 90 aux anchois 22
Poussin en cocotte pay- de poulet . . 20
sanne . . 91 de saumon . 68
Puree de pois . . 45 de thon . . 20
au riz . 46 de tomates . 21
de tomates au ver- Americaine . 153
micelle . . 45 de veau . . 19
Lorette . . 153
Niîse . 22, 154
Ragout d’agneau au riz 113 Russe . . 155
printaniSre 113 Salades . . 152-57
1
FRENCH INDEX TO RECIPES 239
PAGE PAGE
Sauce a la creme . 130 Saute de veau pay-
a la menthe . 128 sanne .105.
aux huitres 128 “ Scotch woodcock ” 185

- —— aux moules
.
. 129 Selle d’agneau arlequin 114

.
aux pommes . 123 de mouton Orloff 114

aux tomates . 121 renaissance 108
Bearnaise . .134 Sole au Chablis . . 52
Bechamel . .124 au plat . . 50
claire . .123 au vin blanc, filets
diable . .120 de . .
.53
Hollandaise . 130 bouillee, beurre
Indienne . .125 fondu . . 50
Maddre . .129 •
Colbert . . 53
maitre d’hotel . 131 diable . . 51
mayonnaise . 126 Florentine, filets
piquante . . 13 de . . .48
raifort . .122 frites au citron . 51
froide. . 123 Mornay . . 49
Ravigote froide . 127 Normande . . 50
remoulade . . 126 de
Orlie, filets . 51
Soubise . . 132 Souffleau fromage . 177
Tartare . . 127 Soupe a la paysanne . 36
verte . 129 aux moules
.
. 44
vinaigrette . . 132 Spaghetti Italienne . 184
Sauces . . 120-34
Saumon froid, sauce
verte . . 68 Tournedos aux legumes 116
grille, maitre poivrade . -117
d’hotel . . 67 sautes . .116
tranche de,
, Tranche de cabillaud
sauce Tartare 67 maitre d’hotel . 60
, salade de . .68 , sauce aux
, sauce aux huitres 66 moules .
. 59
aux moules 66 Truite au bleu . .
69
. Hollandaise 66 grille, sauce diable
69
Saute de veau .104 .
Meuni^re . . 68
PAGE PAGE
Truite saumonee, sauce Turbotin bouille, sauce
HoUandaise . 70 aux huitres . 57
Turbot a la creme . 57 Mornay . . 56
creme au gratin . 58
Vins . . . 190-94
sauce aux capres
,
59 Volaille, cotelettes de,
, sauce Holland-
marechale . 89
aise . . 59
vinaigrette . . 58 “ Welsh rarebit ” . . 177
Saovage, London, E.C.

Printed by Cassell & Company, Limited, La Belle
mm

14.49 Easy French Cookery

Uploaded by

Copyright:

Available Formats

14.49 Easy French Cookery

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

14.49 Easy French Cookery

Uploaded by

Copyright:

Available Formats

—

Saint Pancras Public Libraries.

CAMDEN TOWN BRANCH.

The Home-Reading Library is open from 10 a. m.

The time allowed for reading each work issued, whether

30106023326566 ponsors must

With Eight Full-page Plates

CASSELL AND COMPANY, LTD.

ALL RIGHTS RESERVED

the express purpose of enabling English-

women to practise French cookery capably

and economically. For many 3^ears, M.

collected recipes of the most attractive and

now published, for the first time, in this

housewives that French cookery is expensive,

hotels and restaurants. M. Mario’s recipes,

and hints prove conclusively that good

The book also contains a number of care-

fully selected menus, in English and in

dishes in these bills of fare can be produced

successfully by any intelligent woman with

ciples and a love for the assuredly delightful

and truly feminine art of fine cookery.

Hints for the Kitchen 5

Table Decoration and Service ... 7

Relishes or Appetisers (Hors d'CEuvre) . 11

Menus for Cold Lunches

French Index to Recipes .... 221

Grilled Red Mullets Facing page 60

Baked Loin of Lamb with Vegetables „ ,, no

Vegetable Salad „ „ 156

Fruits and Ice in Glasses . . „ „ 158

HINTS FOR SHOPPING

cold air not only tends to keep meat fresh,

appearance, it is in most cases a sure indica-

ition that the fish has been kept too long

They can, if necessary, be kept five or six

HINTS FOR THE KITCHEN

Always wash vegetables in salted water

sixty degrees Fahrenheit.

slightly warmed, Moselles or hocks should

and that the knowledge of it, when perfectly

The table-cloth should be spotlessly white,

more and refined than just two or

ensured by quality and taste, not by quantity.

person dining, on which place a napkin

dinner roll on each napkin, a small knife

laying service for a dish, place the articles

the sides of the soup-plates, a second plate

cleared the sideboards of all dishes, plates,

Hors d’ceuvre are of two kinds — hot

sherry, madeira, vodka, or an American

Always serve a dish of small pats of

Cut some very young green artichokes

and pour a thickened French dressing

chopped parsley, and serve.

Thinly slice the cucumbers, and mix

lightly with French dressing (No. 224)

Arrange ten or twelve prawns on a