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166 MENUS
AND
1200 RECIPES
OF THE
BARON BRISSE
IN FRENCH AND ENGLISH
TRANSLATED BY
MRS. MATTHEW CLARK
Hotrtfon ^
SAMPSON LOW, MARSTON, SEARLE, & RIVINGTON
CROWN BUILDINGS, l88, FLEET STREET
1882
[All rights reserved}


LONDON:
PRINTED EY GILBERT AND RIVINGTON, LIMITED,
ST. JOHN'S SQUARE.


PREFACE.
THIS book, which was already one of the most useful and
practical of cookery books, has been rendered more complete
in this edition by many alterations and modifications.
The bills of fare are written entirely according to our French
customs.
Dishes used by both rich and poor are given in their proper
seasons.
The recipes have come from many different schools of
cookery, and are clearly and concisely explained.
In this edition, as in my previous ones, I have not attempted
to give recipes for using up scraps, as this art is only useful
when you run short of provisions; it is quite a mistake to
imagine that warming up previously cooked meat is economical,
as all good transformations must be expensive. The only way
to use up scraps of meat is to warm them in any of the simple
sauces, recipes for which will be found further on.
Scraps of fowl or game must not come under this category,
as all salmis and marinades have to be made from fowls or
game which have been previously roasted.
Entries of game or fowl must always be warmed up, in the
same sauce, if required to be used on the second day.
In cookery, above all things, " Nothing can come of
nothing."
THE AUTHOR.


TRANSLATOR'S NOTE.
THE first object I had in translating this work, was to please
my cook; but having been asked by many of my friends to give
them the recipes (in English) for so me of the celebrated Baron's
excellent dishes, I determined to allow my poor translation to
appear in print. May I, under these circumstances, ask the
forgiveness of all English cooks, if I venture to give them a
few hints how best to carry out the views of one of the greatest
of French chefs ?
Soups.—The reader will at once see that no colouring is
ever used in French soups.
Fish.—There are many kinds of fish mentioned, which you
rarely see mentioned in the fishmongers' bills of fare, but they
can be procured at any good fishmonger's if asked for, such as
Garfish, Weaver, or Whiting Pollock. Crayfish in excellent
condition can always be procured at Schell's, in Wigmore
Street.
Beef.—Whenever boiled beef is mentioned, it means fresh,
not salt meat.
Vegetables.—Celery roots and cardoons, both most delicious
vegetables, are seldom seen at English dinner-tables, but they
have been for sale at Martin's, in Covent Girden, for several
years past.
Cooking -wine.—Chablis is the white wine generally used for
cooking in France; so in the recipes, I hope it will always be
used, unless Madeira or Sherry is specially mentioned.
Bills of fare for fast days.—There are so many good dishes
for our fast days given in this book, that I hope all Catholic
families will try them, and perhaps pass happier Fridays than
hitherto.
EDITH MATTHEW CLARK.


ORDER OF DINNER.
THE art of giving dinners consists in the knowledge of certain
rules, consecrated by custom and determined by fashion, as
to the choice of dishes and the reason of their selection,
according to time and circumstances.
Every country has its different customs which very much
depend on the climate and character of its people.
But I will now only speak about the manner of serving
dinners in our beautiful country of France, as I feel I need go
so further for fashions; all the world acknowledges that it is
from us that the most varied culinary resources come, and it is
also in France that the cleverest artists have devoted their
talents to the preparation of dishes, with which to enrich
our bills of fare. In fact, it is to us that all fashions of
different nations are brought to be accepted according to their
merits, and this exchange of new thoughts and ideas has
created what is called " fashionable life."
DECORATIONS OF THE DINNER-TABLE.
How to lay the Covers.—The Order ef Dinner.
Formerly dinner-tables were heavily decorated with massive
bronze, silver, and cut-glass ornaments, which prevented the
guests from seeing each other across the table, and rendered
conversation with your opposite neighbour impossible. At the
present time, these ornaments have been superseded by low
flower-baskets of either glass or silver. Formerly candelabra only
held four or five candles, now they hold as many as fourteen
or'fifteen, so we require fewer and have more light.
Each guest must have a tumbler and three wine-glasses


vi ORDER OF DINNER.
placed on his right-hand side, arranged according to the order
in which the wines are served. First, Madeira; second,
Bordeaux; third, Champagne. During dinner extra wines
have special glasses handed with them. Finger-glasses with
warm water must be handed after crayfish or prawns.
The dessert plates must always- have a doiley and a finger-
glass placed on them.
There are two different ways of serving dinner,—the French
and the Russian.
The French dinner is divided into three courses, the first com-
prises soup, small side dishes, fish, and entre'es; the second,
roasts, vegetables, and sweets; the third, dessert, each course
being all placed on the table at the same time.
The Russian fashion is to place all cold dishes on the table.
The hot dishes are carved in the kitchen and handed one by
one to the guests. Each of these arrangements has its advan-
tages and disadvantages. In the French fashion your dishes
often get cold before you can eat them, and in the Russian
the guests are deprived of seeing elegant dishes prettily placed
on the table.
However, it lies entirely in the hands of the host to choose
between these two fashions, according to the capabilities of
his household.
ORDER IN WHICH TO SERVE DINNER.
Soups.
Small side dishes, viz. Sardines, Radishes, &c.
Melon.
Small hot side dishes, viz., Stuffed Olives, Marrow-bones, &c.
Fish.
Joint.
Entrees of Meat, Fowl, and Game.
Cold entre'es.
Punch Ice.
(The punch must always be served between "the cold
entre'es and the game.")


ORDER OF DINNER. vii
Roast Chickens and Game.
Salad.
Dressed Vegetables.
Sweets.
After this clear the table of everything, except flowers and
fruit, and hand cheese, fruits, cakes, bonbons, and ices.
Coffee and liqueurs are handed in the drawing-room.
ORDER IN WHICH THE WINES ARE HANDED.
During the whole of dinner, well-iced dry and sweet
champagne must be served.
After the soup.
Madeira and Vermouth.
With the fish. '
Burgundies : either Beaune, Volnay, or Pomard.
Clarets : either Mouton, Rausan-Se'gla, Leoville, Gruand-La-
rose,Lascombes, Pichon-Longueville, Clos-d'Estournel, or
Monrose.
Between the cold entrees and the game, offer with the
punch ice either Chateau Yquem or Rhine wine ; these wines
must only be slightly iced, and served in green glasses.
With the roasts and dressed vegetables.
Burgundies : La Romance Conti, Clos Vougeot, or Chambertin.
Clarets : Chateau Lafite, Margaux, Latour or Hautbrion.
With the sweets.
Sherry.
During dessert.
Sweet wines, such as Malmsey, Muscatel, or Tokay.
DUTIES OF THE HOST TO HIS GUESTS.
You must welcome your guests with effusion, so that they
may feel quite at home before sitting down to dinner. Try if
possible to introduce your guests to each other before dinner,


viii ORDER OF DINNER.
particularly if you think there are two people who will sympa-
thize with each other. The decision how to place the guests
at table must always be a troublesome business for the host; in
fact, I consider this the most difficult part of giving a dinner,
' if you wish it to go off well. The host must always have his
eye on his guests' plates and glasses, to make sure they have
all they require ; and if a guest refuses a dish, the host must try
and persuade him to change his mind. A host whose guest has
had to ask for anything is a dishonoured man.
DUTIES OF A GUEST TOWARDS HIS HOST.
The first duty of a guest is to be punctual. Unpunc-
tuality must necessarily cause confusion in the kitchen.
A dish you have had to wait for is generally good, whilst
a dish which has had to wait is generally the contrary.
The result is that the cook gets demoralized, he loses his
temper at the dinner not being appreciated, and certainly it is
sufficient cause to discourage the best of chefs. In consequence
it follows that the cook gets into the bad habit of sacrificing
the flavour of a dish to the form of serving, finding he has not
given satisfaction in the cooking, he tries to please the eye. I
cannot speak too strongly on the affectation of being late for
dinner, and a good host ought not to wait for one or two people
who are late whilst five or six others are watching the hands
of the clock and yawning convulsively, a sure proof of how
hungry they are. Shame on unpunctual people ! These persons
are sometimes called inexact, but it is a wrong name to give
them; for a really inexact man will arrive one day ten minutes
before his time and the next day ten minutes after, but unpunc-
tual people are very exact, they always come late.
They are generally people who find it is the only means of
attracting attention, and there are others who think it makes
them of importance.
Unpunctuality really means a wish to force people to ac-
knowledge their slavery to the laws of society.


PROVISION CALENDAR.
JANUARY.
UNDER the first kings of France the year commenced on the
1st of March, but during Charlemagne's reign it was altered to
Christmas-time ; after Hugh Capet it was changed to Easter;
and under Charles IX., the lover of the beautiful Marie Touchet,
the anagram of whose name is "Je charme tout," the 1st of
January became New Year's day; and it was announced all over
Paris with a flourish of trumpets that for the future the 31st of
December would close the year. This was a very good decision,
for January is worthy of being the first month of the year; the
winter season blessed by all gourmands now commences. I
have before my eyes an engraving of the sixteenth century,
where the twelve months of the year are represented by as many
figures.
January is personified by a man at table; he is eating like
Gargantua, and drinking like Bassompierre, who used to drink
a large butt of wine at one draught to the health of the thirteen
Swiss cantons; not like St. Macaire of Alexandria, whose saint's
day is the 2nd of January, for he only used to eat one leaf of
raw cabbage every Sunday; but much more like Charlemagne.
January is without doubt the great month for eating.
Provisions in season during January.
All butcher's meat is good, and fattened poultry are in their
prime. Added to the usual game, we have woodcock, larks,
geese, and wild duck. The Mediterranean provides us with
fresh tunny, and all other fish are in perfection. Truffles have
more perfume than at any other time of the year. The first
forced asparagus comes into the markets.
Li1


PROVISION CALENDAR.
FEBRUARY.
In all the old almanacks February is represented by an old
man warming himself; he is poking the fire and shivering like
Mery, who always wished that the summer would come and
spend the winter at Marseilles. This legendary figure seems to
say to us, " Pray make yourselves comfortable."
During this month indigestion is the order of the day. We
are in carnival time, which Jules Janin translates as " Adieu to
flesh ;" carnival, with all its follies and intemperances. Ava-
lanches of truffled fowls and pies of the most tempting
description come from the sacred places where truffles are
produced. How is it possible not to succumb ? The temptation
is too great! Much eating conduces to much drinking, and
this can never be more safely done than before Lent; the
military man is able to carry his wine; the southerner need
not fear sunstroke, and the northerner does not get into a fog.
The great gastronomical battle always takes place during Shrove-
tide ; after which the gastronomical year may be said to close,
and a little diet is most necessary; Lent might almost be called
the gourmand's holiday.
Provisions in season during February.
We have all the same as in January, with the exception of a
few more forced vegetables. Butcher's meat continues in per-
fection. Game is scarcer, but excellent. The plump white
woodhens are at their best, particularly those from Bains, in the
Vosges; and we must not forget to shed a tear for the redbreast,
which we are deprived of having at our tables by the gentlemen
of the Museum of Natural History, who have forbidden their
being killed. These professors have most assuredly never
tasted this little bird, or they would never have issued this law.
MARCH.
Repose is as much the result of a well-organized digestion
as of a quiet mind. The fatigues of the carnival are only a
!i


PROVISION CALENDAR.
dream in March, and Chateaubriand always told Madame
Recamier that the most beautiful half of our lives was composed
of our memories. We must religiously recommence to enjoy
the rich gifts which are provided for lovers of gastronomy. We
have kept Lent amongst our traditions, simply to give historical
pleasure to St. Matthew, St. Mark, and Pope Telesphore, not
forgetting the lovers of the God "Fish." No one looks on Lent
with sadness. A peasant, who had once been a rich man's
servant, was heard to say, " I cannot fast, it is far too ex-
pensive ; for to fast you must have water game, Geneva trout,
carp from the Rhine, forced fruit and vegetables, truffles and
champagne." The peasant was perfectly right, for surely the
meals of some of our most religious devotees cannot be put
under the category of " Abstinence."
Provisions in season during March.
Butcher's meat is not quite so good, but it is the effect of
spring weather on the cattle. We have to fall back on the sea
for our resources, not by throwing ourselves into it from a rock,
like the unhappy Sappho, but by welcoming myriads of turbot,
brill, soles, lobsters, and especially oysters, which are better now
than at any other time of the year. Hens begin to lay abun-
dantly, and we have forced asparagus, artichokes, radishes,
lettuce, peas, French beans, and cauliflowers.
APRIL.
Palm Sunday and Easter are generally celebrated in this
month, and so naturally we come to the Pascal Lamb; other
lambs meekly fall under the butcher's knife, and hams present
themselves under the triple banner of York, Mayence, and
Bayonne. Three cheers for the pork-butchers ! No wonder that
even poets have sung in their praises. Butcher's meat begins to
improve and the first outdoor vegetables, such as asparagus and
greenpeas, gladden the hearts of kings and peasants. In contra-
distinction to these earthly constellations, we are rejoiced by
'he sight of a sea star, namely, mackerel, which is so frequently
<;


xii PROVISION CALENDAR.
____^ . -
dressed maitre d'hotel. Kings have often in vain named towns
and monuments, but mackerel a la maitre d'hotel is a dish for
all centuries. The shad leaves the sea, and comes up the rivers,
to try and console us for the loss of game and good poultry.
It is true we are still a little under the shadows of Lent, but
nature is waking us up to more joyous feelings. Vege-
tables and many-coloured flowers refresh our eyes, and
we have arrived at the season when our superior feelings
of justice must decide against those of the poultry-yard, as
regards spring chickens. Mackerel are usually the avant-
couriers of sturgeon, which latter fish you can at present buy
very cheaply in Paris, no doubt from its having caused many
an indigestion when larded with fillets of eel and anchovy and
basted with thick crayfish sauce.
Provisions in season during April.
The same as in March, with the exception of a few more
vegetables.
MAY.
This month is often called the month of Mary, without any
prejudice to August, which is not only the special month dedi-
cated to the Virgin, but also to the Emperor Augustus. During
M-ay lovers and gourmands are of the same mind, the markets
try to vie with nature, and deck themselves out gaily with spring
chickens, young fowls, and the adorable duckling from Rouen and
Nantes, all of which come to gladden our eyes. Amiable tame
pigeons, tender as doves, are especially abundant and good just
now, they mingle so gracefully with green peas and make a most
delicious dish. Fresh morels make their appearance with their
sweet perfume and flavour; dear amiable, juicy little morels which
are so easy of digestion. We receive millions of artichokes and
early vegetables from the south, and we thank it heartily for our
anticipated enjoyments, but we must not forget that the finest
fruit and vegetables come from " lie de France." Welcome
also to the fresh butter which, thanks, to the young grass, is
now in perfection.


PROVISION CALENDAR. xiii
Provisions in season during May.
Vegetables are more abundant; besides which we have
melons, French beans, cauliflowers, and cucumbers, early
peas, broad beans, lettuce, and young turnips, forced straw-
berries, and cherries.
JUNE.
Here we are at the last month of spring, and it is specially
celebrated for its beautiful red fruits and flowers. No one can
dine better than the bees do this month. Let us follow their
good example and abandon to a certain extent our carnivorous
tastes, and enjoy all the savoury and abundant productions
which are in season. We now have fine young fowls to charm
us, and their number is further augmented by invaluable
turkey poults and gallant young cocks, which we must no more
confound with the interesting capon, than we would compare
a fine opera singer with one of the choir at the Sistine ChapeL
Provisions in season during June.
Under glass : egg-plants, cucumbers, and tomatoes.
We can no longer count on asparagus, but out of doors there
are French beans, spinach, Morella cherries, raspberries,
cherries, strawberries, currants, and gooseberries.
JULY.
During this month the poultry-yard is in its full glory. There
are fattened turkey poults, pullets, and capons. We must not
forget veal, which is at its prime. Our markets are filled with
river and sea fish; but we must begin to examine our fish
critically from head to tail. The hay having been cut, we are
enabled to catch crayfish, the little red fish which goes back-
wards, and which naturalists say is not a fish, is not red, and
does not go backwards. Now is the time to make use of
the well-flavoured young rabbits which are in season, and
with these resources our dinners can be charmingly varied,
whatever any one may say to the contrary. An experienced


xiv PRO VISION CALENDAR.
dinner-eater is far too clever to grumble at imaginary
deprivations during the month of July.
Provisions in season during July.
All vegetables are in season, and potatoes in abundance.
Figs, apricots, peaches, early pears, and apples are now ripe.
AUGUST.
August was the Emperor Augustus' favourite month, and no
one can have been a better judge of a good dinner than he
was. This emperor had the whole world at his feet, and he
could well set heat and cold at defiance. Rome was at this
time not only the capital of the world, but also of gastronomy.
Everything worth having was brought to Rome, without
Augustus having to exclaim, as did Louis XIV., " I had
almost to wait." Large cities become deserted in August on
account of the great heat, and people either go to the country,
to the sea-side, or to drink the waters. They go about the
country and fields, and do not think much about eating. How-
ever, at the end of the month shooting begins, and gourmands
are provided with young quail, leverets, and young wild boar.
Other game is not worth much just yet.
Provisions in season during August.
The same as in July. Melons, figs, peaches, plums, pears,
green almonds, green walnuts, and all kinds of vegetables.
SEPTEMBER.
Partridge-shooting commences, and at the same time the
vintages in the wine districts. Now is the season when
you begin to eat with thought. All butcher's meat is good.
Game will improve, but we get much which is very good.
Thrushes have pecked sufficiently at the grapes to make them
worth eating. Sea fish is abundant, and all fruits are in per-
fection. Truffles and oysters make their appearance very
timidly. It is better not to be too familiar with them just yet,
so as to enable your palate to get in order, and also to allow


I
PROVISION CALENDAR.
the sun to put out a few of its fires, after which you wil
enjoy them with the enthusiasm which they deserve. Willian
the Conqueror took England for the sake of an oyster-bed, and
Talleyrand governed the world by the aid of truffles. Young
plover begin to appear, and Guignard says they are the most
delicate-eating bird. Certainly they know the art of making
them into delicious pies at Chartres.
Provisions in season during September.
September eggs are very good, though not to be compared
to those laid in May. Artichokes are better now than at any
other time of the year, and it is time to pick our nuts.
OCTOBER.
It is for poets to make odes to spring, and for gourmands to
make verses to autumn. Happy month of October, its only
fault being that it is the last month of the gourmand's holiday.
During October nature is still beautiful, and all food is good.
It always brings back to me the happiest reminiscences. I can
almost feel the sweet air of the woods blow against my face.
What a jovial season ! We are so gay, so strong, and have such
an appetite. Thank God, I have always kept my lighthearted-
ness, vigour, and appetite; but when I think of some of the com-
panions of my youth, years gone by, oh ! what phantoms they
now are, with no digestion, dull eyes. trembling hands that can
hardly hold either fork or glass ; they may perhaps enjoy fortune
and honours, but what wouldn't they give to be able to enjoy
a good dinner as I do ? When Brutus was dying of hunger
after a defeat, he exclaimed, " Fortune is but a name."
Provisions in season during October.
Added to pears and apples we now have almonds^ medlars,
and chestnuts.
NOVEMBER.
Here we are in cold and foggy November, the gastronomical
scene has changed; yesterday we were in the country, to-day
we find ourselves in town. The actors are the same, only


xivi PROVISION CALENDAR.
dueling much strengthened and determined to brave indigestion,
dfrhich after all can only be called "Remorse of the stomach."
We have one recruit in our culinary army, a very unpretentious
/one, but that does not prevent its assaulting our appetite : I
mean the fresh herring with soft roe, and eaten with mustard
sauce. There is a saying that many people die in November,
so I advise my friends to have more than one invitation to
dinner for the same day, so that if one host fails, they can
always have recourse to another to console them.
Provisions in season during November. •
We are no longer troubled about provisions, our duty is to
eat them.
DECEMBER.
The festive season has now arrived for those gourmands,
mostly bachelors who, like Rabelais, always dine out, and show
their gratitude by not returning the hospitality offered to them.
The hour of execution has sounded, but what an amount of
tact is required not to give offence. Who are we to please,
husband, wife, father-in-law, or mother-in-law ? Try now, you
husbands, who keep your house with a firm hand, and arrange
the invitations. I make a bet that the mother-in-law has her
own way; all I warn the guest to do is not to remind the
mother-in-law that he remembers her in the comet year of 1811,
or that the tail of her pet dog does not curl, for it would be
sad to end the year with an empty stomach.
Provisions in season the same as in November.
ERRATA.
Page 42, for Raifort sauce read Horseradish sauce.
Page 186, for Raifort sauce rtad Horseradish sauce.


THE 366 BILLS OF FARE.
JANUARY 1.
Potage a la Conde. Puree of haricot beans a la Conde.
Barbue a la bechamel. Brill, bechamel sauce.
Aloyau au vin de Madere. Sirloin of beef. Madeira sauce.
Poulets rotis a la peau de goret. Roast fowl a la sucking-pig.
Artichauts a. la barigoule. Stuffed artichokes a la barigoule.
Baba au rhum. Rum cake or Baba.
Puree of haricot beans a la Conde.
Make a puree of red haricot beans in the same manner as a
puree of white haricot beans (see 2nd of July). Put some slices
of fried bread in a soup-tureen, and pour the soup over them.
Brill, bechamel sauce.
Soak your brill in fresh water for two hours, drain, and cover
with salt in a deep dish for an hour. Boil in boiling salt and
water for twenty or twenty-five minutes over a slow fire. Be
careful that the fish does not break. Hand some bechamel
sauce in a sauceboat (see 16th of August).
Boast fowl a la sucking-pig.
Roast your fowl before a good fire ; when nearly cooked, set
fire to a lump of lard wrapped up in a piece of paper, which
hold in a large iron spoon, let the melting lard drop on the
fowl, this will produce a crackly skin like that of a roast
sucking-pig.
Stuffed artichokes a la barigoule.
Trim and wash your artichokes, fill them with a stuff-
ing composed of chopped mushrooms, eschalot, parsley,
and bacon; the stuffing having first been warmed in fresh
butter and seasoned with salt and pepper. Tie a piece of
string round each artichoke, and simmer in a saucepan lined
with bacon ; sprinkle with salad oil, and serve with their own
sauce reduced.
B


THE 366 BILLS OF FARE.
JANUARY 2.
Potage a la julienne. Julienne soup.
Anguille a la minute. Eels a la minute.
Selle de mouton garnie de rissoles. Braisedsaddleofmuttonwithrissoles
Mauviettes roties. Roast larks.
Laitues farcies. Stuffed lettuces.
Flan de creme meringuee. Open tart of frangipane.
Julienne soup.
Cut up equal quantities of turnips, carrots, and celery into
small strips, warm over a slow fire in a little fresh butter until
slightly browned; add some strips of leek, lettuce, sorrel-
leaves, chervil, and a small lump of sugar. Boil these vegetables
in your stock over a slow fire for an hour; shortly before serving
add, if in season, a tabkspoonful of green peas and a handful
of asparagus heads. Clear the soup of all fat, and pour into a
soup-tureen on slices of fried bread crust.
Eels a la minute.
Skin your eels and cut into pieces; boil in salt and water for
ten or fifteen minutes according to the size of the eels, place
on a dish, pour some hot maitre d'hotel sauce (see 23rd of March)
over them, add a few drops of lemon juice, and garnish with
hot boiled potatoes.
Braised saddle of mutton with rissoles.
Braise the saddle of mutton (see braise 28th of May) and
serve with the gravy reduced, garnish with rissoles (see 25th
of January).


THE 366 BILLS OF FARE.
JANUARY 3.
Potage brunoise aux pates d'ltalie. Brunoise soup with Italian paste.
Morue a la creme. Slices of cod with cream sauce.
Cotes de bceuf braisees, gamies de Braised ribs of beef with patties.
petits pates.
Perdreaux rotis. Roast partridges.
Marinade de choux-fleurs. Cauliflower fritters.
Compote de poires. Comp6te of pears.
Brunoise soup.
Slice some carrots, turnips, leeks, celery, and onions, wash and
drain them ; warm in a saucepan, with some fresh butter until
brown; add a little stock and reduce to a glaze, pour into
the necessary quantity of clear soup, and, when boiling, add
some Italian paste, which has been boiled separately.
Slices of cod with cream sauce.
Soak a salted cod's tail and boil in boiling water, drain and
cut it up into slices. Melt half a-pound of butter in a sauce-
pan, thicken with a little flour, and flavour with pepper and a
very little nutmeg; when of a proper substance add a pint of
cream and some finely chopped parsley, stir over the fire for
five minutes, add the slices of fish, simmer for ten minutes,
and serve.
Cauliflower fritters.
. Blanch your cauliflower, break into pieces and dip into
thick white sauce (see 31st of January), leave until cold, and
see that they are thoroughly covered with the sauce; take
each piece separately in a spoon, dip into batter (see 13th of
November), and fry in boiling lard or butter. Serve very hot,
garnished with fried parsley.
B 2


THE 366 PILLS OF FARE.
JANUARY 4.
Potage croute au pot. Soup with crusts of bread.
Merlans aux fines herbes. Baked whiting with sweet herbs.
Poulet a la chasseur. Chicken 4 la chasseur.
Filet de bceuf roti. Roast fillet of beef.
Pommes de terre sautees. Fried potatoes.
Meringues a la Chantilly. Meringues a la Chantilly.
Soup with crusts of bread.
Lay slices of toasted crust of bread in a deep dish, and
moisten with uncleared stock, put the dish into the oven until
the toast is brown and quite dry; place the crusts in the soup-
tureen and pour the necessary quantity of cleared stock over
them.
Baked whiting with sweet herbs.
Clean the whiting and lay in a baking dish which has been
previously buttered and sprinkled with chopped parsley, onion,
a little salt, and scraped nutmeg. After placing the whiting
in the dish, pour a little fresh melted butter over them, and
moisten with equal quantities of white wine and stock. Put
the dish in the oven, and when the whiting are half cooked,
turn them carefully; when sufficiently done, turn their juice
into a saucepan, being careful not to disturb the whiting, add
some melted butter and flour to the sauce and boil, add a
few drops of lemon juice when ready and a pinch of white
pepper. Pour the hot sauce over the whiting, and serve in the
same dish in which they have been cooked.
Boast fillet of beef.
Dress and lard your fillet of beef, and put to soak in salad
oil with a little salt, pepper, parsley, slices of raw onion, and a
laurel-leaf, for twelve hours. Roast on the spit for three
quarters of an hour. Serve with its own gravy, simply adding
a few drops of vinegar or the juice of a lemon.
1


THE 366 BILLS OF FARE.
JANUARY 5.
' Potage a la puree de carottes. Pure"e of carrots.
Brochet sauce au beurre d'anchois. Pike, anchovy sauce.
Noix de veau a 1'oseille. Chump of veal with sorrel.
Canard sauvage r6ti. Roast wild duck.
Puree de lentilles. Puree of lentils.
Souffle vanille. Vanilla souffle.
Puree of carrots.
Mince the best parts of some large fresh carrots, put them
in a saucepan with some fresh butter and a pinch of sugar,
stir until brown, moisten with stock; add a raw peeled potato,
and simmer over a slow fire until cooked; pass through a
tammy, thin the puree with stock, and serve. Hand fried
bread cut into dice separately.
Pike, anchovy sauce.
To clean your pike you must first cut a hole in its stomach
to separate the intestines, and then draw them out through
the gills; when the inside is all drawn out, roe and all, boil in
salt and water, and serve on a napkin. Hand anchovy sauce
with it (see 5th of April).
Boast wild duck.
Truss the duck, roast by a quick fire, and serve with a
lemon.
Puree of lentils.
Boil the lentils in salt and water with a small bunch of herbs,
and some chopped onion and carrot, when boiled pass through
a tammy and put the pure'e on the fire, adding either some
fresh butter or a little stock to it. Serve with pieces of fried
bread.


THE 366 BILLS OF FARE.
JANUARY 6.
Potage au pain. Bread soup.
Piece de bceuf bouillie sauce aux Boiled beef and tomatoes.
tomates.
Pieds de veau frits. Fried calf's feet.
Lievre roti. Roast hare.
Ecrevisses a la bordelaise. Crayfish, bordelaise sauce.
Gateau des rois. King's cake.
Bread soup.
A few minutes before serving, line the bottom of your soup-
tureen with crusts of bread, pour sufficient boiling clear stock
over them to make them swell, and add the necessary quantity
of soup; never boil the bread in the stock, as it is sure to
spoil it Hand either grated Parmesan cheese, or the vege-
tables which have flavoured the stock in a separate dish.
Chump of veal with sorrel.
Cook the same as chump of veal a la bourgeoise (see 1 yth
of January), and dish up on a pure'e of sorrel.
Tomato sauce.
Cut some perfectly ripe tomatoes into halves, simmer for
half an hour in a saucepan, with some minced lean ham, thyme,
laurel-leaves and white pepper, moisten with a tea-cupful of
stock and simmer until quite thick, pass through a tammy.
When required for use, a little butter or glaze can be added to
the sauce.


THE 366 BILLS OF FARE.
JANUARY 7.
Potage au macaroni avec parmesan. Maccaroni soup.
Poularde a la Montmorency. Pullet a la Montmorcncy.
Bar grille^ sauce tartare. Broiled bass, tartare sauce.
Gigot roti. Roast leg of mutton.
Pure'e de marrons. Puree of chestnuts
Omelette souffle"e. Omelet souffle.
Maccaroni soup.
Soak your maccaroni in salt and water, and boil in a
little stock : when cooked, put it in the soup-tureen and pour
the necessary quantity of boiling stock over it. Hand either
scraped Gruyere or Parmesan cheese with it.
Pullet a la Montmorency.
Dress a large fat pullet, lard the breast and stuff it with foie
gras, hard boiled eggs, and chopped bacon : cook and brown
it like a fricandeau (see 1rth of May).
Boast partridges.
After plucking, cleaning, and trussing your partridges cover
them with slices of bacon, and roast before a quick fire for
fifteen minutes; sprinkle with salt five minutes before taking
off the fire. Serve with brown gravy.
Crayfish, bordelaise sance.
Boil your crayfish in court-bouillon sauce (see i8th of April)
cook some chopped carrots and onions in butter, reduce to a
glaze, then add a little white wine and some of the juice of the
crayfish, reduce again and pass through a tammy, season
strongly with parsley and cayenne-pepper : warm your crayfish
in this sauce, and serve in a deep dish.


THE 366 BILLS OF FARE.
JANUARY 8.
Potage a la parisienne. Parisian soup.
Carpes frites. Fried Carp.
Poitrines de mouton -a la sauce Breast of mutton, piquante sauce.
piquante.
Dinde rotie. Roast turkey hen.
Celeri au jus. Stewed celery.
Tartelettes aux poires. Pear tartlets.
Parisian soup.
Cut some leeks into pieces about one and a half inches
long, warm in butter, and when brown put them into your
stock with some slices of raw potato, and boil well. When
cooked pour into the soup tureen over some slices of bread.
Fried carp.
Clean the carp, then split it open down the back, keep the
roe ; soak the fish for a few minutes in vinegar with a little
thyme, parsley, laurel-leaves, nutmeg, salt, and pepper. Flour
the carp and fry it; when half cooked, add the roe, also well
floured, try to keep it firm and a good colour. Serve, sprinkled
with salt and the roe placed on the carp. Garnish with fried
parsley.
Breast of mutton, piquante sauce.
Dress two breasts of mutton, tie them round with string and
either boil or broil them : when enough cooked, bone and skin
them, tie them up again and sprinkle with salt and pepper,
after which bread-crumb and broil them. Serve with piquante
sauce (see 26th of June).
Stewed celery.
Blanch your celery, boil in stock, and simmer in brown gravy.
A few slices of truffles add immensely to the flavour.


THE 366 BILLS OF FARE.
JANUARY 9.
Potage Colbert. Colbert soup.
Anguille a la Suffren. Eel a la Suffren.
Poulet a 1'estragon. Chicken with tarragon.
Quartier de chevreuil r6ti. Roast roebuck.
Epinards au jus. Stewed spinach.
Bavaroise au chocolat. Bavarian chocolate cream.
Colbert soup.
Thoroughly blanch the hearts of four or five heads of endive,
warm them in butter, and add the necessary quantity of stock
thickened with yolks of egg and cream. When done add some
poached eggs.
Eel a la Suflren.
Skin your eel and lard it with fillets of anchovies and gherkins,
lay it in a circle in a stew-pan, and cook with marinade sauce
(see 3rd of December). Put hot coals on the cover of the stew-
pan ; when done, serve, covered with tomato sauce, to which
add a pinch of cayenne-pepper.
Chicken with tarragon.
Boil some finely chopped tarragon-leaves and take a third
of them to mix with a stuffing made of minced liver of chicken,
scraped lean bacon, salt and pepper, stuff the fowl with it, truss
and cover with slices of bacon ; wrap up in a sheet of buttered
paper and roast. Melt some fresh butter, stir in a little flour,
and add the remainder of the tarragon leaves,- a little gravy, a
few drops of vinegar, salt and pepper. When the fowl is two-
thirds cooked, take it off the spit and simmer' in a stew-pan with
the sauce until quite done. Thicken the sauce with two or
three yolks of egg before serving.


1o THE 366 BILLS OF FARE.
JANUARY 1o.
MENU EN MAIGRE. DINNER FOR FAST DAY.
Riz au lait d'amandes. Rice soup with almonds.
Carpe au bleu. Pickled carp.
CEufs poches a 1'estragon. Poached eggs with tarragon.
Eperlans frits. Fried smelts.
Macaroni au gratin. Maccaroni au gratin.
Beignets aux confitures. Jam fritters.
Bice soup with almonds.
Put three quarters of a pound of half-boiled rice into three"
and a half pints of hot milk, simmer until thoroughly boiled,
season with salt and a pinch of powdered sugar; add half a
pint of milk of almonds just before taking off the fire.
Pickled carp.
Iii dressing the carp, be careful to open it as little as pos-
sible ; tie up the head and place in a fish-pan, pour some boil-
ing vinegar over it, then a tumbler of red wine, three large
onions sliced, two carrots, parsley, sage, a little garlic, thyme,
laurel leaves, and a few cloves. Let this simmer over a slow
fire for an hour, after which leave in the fish-pan until cold,
when it will be ready to serve.
Poached egga with tarragon.
Have some boiling water, with a little vinegar and salt in it,
ready to poach your eggs ; when done, drain the eggs carefully,
and serve with white sauce (see 3151 of January).


THE 366 BILLS OF FARE. n
JANUARY n.
Potage aux petits oignons. Young onion soup.
Maquereaux grilles a la maitre Broiled mackerel a la maitre d'hotel.
d'hotel.
Quartiers d'oie a la lyonnaise. Hashed goose a la lyonnaise.
Filet de bceuf roti. Roast fillet of beef.
Choux-fleurs au gratin. Cauliflower au gratin.
Abricots au riz, chauds, Hot rice and apricots.
Young onion soup.
Peel and blanch your onions tarefully; cook them in a little
fresh butter until a good brown colour, put them into your
stock, with a pinch of black pepper, when boiling clear the
soup of all grease, and pour into the soup-tureen over slices
of fried bread.
Broiled mackerel a la maitre d'hotel.
Clean and split open your mackerel, and put them to soak
-for half an hour in olive oil, with salt and pepper. Broil them,
and when cooked put them on a dish and lay some cold
maitre d'hotel sauce (see 23rd of March) in a wooden spoon over
them, add a little lemon juice to the sauce. Serve the
mackerel very hot.
Broiled bass, tartare sauce.
Broil your bass, and serve with tartare sauce (see 15th of
March).
Hashed goose a la lyonnaise.
Cut the legs of the goose into small pieces, and fry in the fat
of the goose; when done, fry some sliced onions in the same
fat until brown, drain them, and lay on the pieces of goose,
which must be piled up on a dish. Cover with poivrade sauce
(see 21st of March).


12 THE 366 BILLS OF FARE.
JANUARY 12.
Potage a la Faubonne. Soup a la Faubonne.
Matelote de carpe et d'anguille. Stewed carp and eel.
Selle de mouton a 1'anglaise. Saddle of mutton.
Chapon r6ti, au cresson. Roast capon and watercress.
Macaroni a 1'italienne. Maccaroni cheese.
Pommes a la Bourdaloue. Apples a la Bordaloue.
Soup a la Faubonne.
Cut up some young onions, celery, lettuce, and sorrel-leaves,
brown them in fresh butter, add them to your stock, and, when
boiling, thicken with a puree of green peas, and serve.
Stewed carp and eel.
Have a carp, an eel, some barbel, and live crayfish, cut all
but the crayfish into pieces, and warm in some browning made
of butter and flour, add some half-cooked onions, chopped
mushrooms, a bunch of herbs, salt and pepper ; moisten with
good stock, red wine, and boil over a quick fire. When well
boiled simmer half an hour over a slow fire. Serve with sippets
of fried bread.
Boast saddle of mutton.
Hang your saddle until tender, then roast on the spit,
wrapped up in buttered paper. A few minutes before serving
take off the paper, to give the mutton a good brown colour.
Serve with its own gravy.
Boast capon with watercresses.
Roast the same as a fowl (see 25th of June).


THE 366 BILLS OF FARE. 13
JANUARY 13.
Potage paysanne. Peasant's soup.
Barbue sauce diplomate. Brill, diplomatic sauce.
Civet de lievre. Jugged hare.
Cailles ou merles de Corse rfitis. Roast quails or blackbirds.
Artichauts a la barigoule. Stuffed artichokes.
Beignets de pommes chauds. Hot apple fritters.
Peasant's soup.
Chop up some cabbage, carrots, onions, and celery, put
them on the fire in a saucepan with some fresh butter and salt.
As soon as the vegetables are soft, moisten them with stock
and simmer over a slow fire for three hours ; add sufficient
water for the soup required, and simmer for half an hour. It
is better if either lentils or haricot beans have been boiled in
the water you add. At the end of half an hour, put in some
chopped sorrel-leaves and lettuce, and boil. Pour the soup
over crusts of bread in the soup-tureen.
Brill, diplomatic sauce.
Dress the brill and place in a fish-pan with some parsley, a
sliced onion, salt and pepper, a bottle of white wine, and three
wine-glasses of water. Cover the fish with buttered paper and
place the pan in a slow oven. Serve with bechamel sauce (see
i6th of August) mixed with some crayfish juice.
Boast turkey-hen.
Lard your turkey and roast, covered with buttered paper;
when nearly done, take off the paper so as to brown the skin.
Serve with its own gravy.


14 THE 366 BILLS OF FARE.
JANUARY 14.
Potage au tapioca. Tapioca soup.
Piece de bceuf bouillie garnie Boiled beef with glazed onions.
d'oignons glaces.
Mauviettes en salmis. Salmis of larks.
Gigot roti. Roast leg of mutton.
Salade de legumes. Vegetable salad.
Pouding. Plum pudding.
Tapioca soup.
Warm some clear soup, and when boiling, add your
tapioca. Allow four table-spoonsful of tapioca to each quart of
soup.
Glazed onions.
Choose some small white onions, as much of one size as
possible, peel carefully; butter the bottom of the saucepan, lay
the onions in it side by side, add a little water, salt, pepper,
powdered sugar, and a lump of butter; cover with a buttered
sheet of paper, cook over a quick fire until the sauce is reduced
one-half, after which simmer until reduced to a glaze ; place
the onions on a dish, and if the sauce is too thick, add some
thin Spanish sauce, clear of all grease, pass through a tammy,
and pour over the onions.
Salmis of larks.
Warm your larks in butter and a little salt, when a good
colour, add some white wine, stock, and chopped mushrooms,
eschalots, and parsley, boil and serve, garnished with sippets
of fried bread.


THE 366 BILLS OF FARE. 15
JANUARY 15.
Potage aux ceufs poche's. Soup with poached eggs.
Barbue a la Sainte-Menehould. Brill a la Saint Menehould.
Cotellettes de mouton aux oignons. Mutton cutlets with onions.
Caneton roti. Roast duckling.
Gratin de pommes de terre. Baked potatoes with bread-crumbs.
Meringues a la Chantilly vanillees. Meringues a la Chantilly.
Brill a la Saint Mraichould.
Warm-some pieces of cold boiled brill in a thick be'chamel
sauce (see 16th of August), pile up the whole on a baking-dish,
smooth over with the blade of a knife, and sprinkle with
bread-crumbs and grated Parmesan cheese, brown in the
oven, or with a salamander.
Mutton cutlets with onions.
Trim and beat your cutlets to flatten them, lard them
with bacon and ham, put the dressings in a saucepan with
three or four onions, two carrots, parsley, and leeks ; place the
cutlets on this, and moisten with stock until they are
thoroughly wet, cover with slices of bacon, and put a buttered
paper over it all; as soon as it boils, put on the cover of the
saucepan, and lay some hot coals on it; when cooked, drain off
the cutlets ancl trim them again; pass the juice through a
tammy, and reduce to a glaze, replace the cutlets; when well
covered on both sides with the glaze, place them round a dish
and pour a puree of white onion sauce (see 1 1th of December)
in the centre. Surround the cutlets with young onions, which
have been boiled in stock.


16 THE 366 BILLS OF FARE.
JANUARY 16.
Potage brunoise au riz. Brunoise soup with rice. —
Merlans frits. Fried whiting.
Bceuf a. la mode. Bceuf a la mode.
Be'casses roties. Roast woodcock. x^
Petits pois a la francaise (con- Preserved green peas a la lyonnaise.
serves).
Pains de la Mecque au citron. Mecca loaves flavoured with lemon.-
Brunoise soap with rice.
Cut up some carrots, turnips, celery, white cabbage, and
leeks into dice, boil thoroughly in stock, when done add the
required quantity of clear soup and a few table-spoonsful of
boiled rice.
Fried whiting.
Clean your whiting, leave the livers, cut off the fins and tails,
make two or three slits crossvvays down the sides, sprinkle
with flour, and fry in boiling lard; when a good colour, dry in a
cloth, sprinkle with salt, and dish up on a napkin, garnished
with fried parsley.
Boast woodcock.
Draw your woodcock, and mince the trail, with half the
quantity of bacon, some chopped onion and eschalot, salt and
black pepper, stuff the birds with this, cover with slices of
bacon, roast before a quick fire and serve on toast. Some
people prefer not to stuff woodcock, but simply to roast them
covered with slices of bacon and leaving the trail.


THE 366 BILLS OF FARE. 17
JANUARY 17.
Potage aux nouilles. German paste soup.
Rougets en caisse. Red mullet in cases.
Noix de veau k la bourgeoise. Chump of veal a la bourgeoise.
Lievre r6ti. Roast hare.
Artichauts frits. Fried artichokes.
Baba au rhum. Rum cake or Baba.
German paste soup.
Take a pint of flour, three yolks of egg, two whole eggs, salt,
black pepper, a pinch of grated nutmeg, stir in sufficient stock
to make it into a thin paste. Warm some stock, and when
quite boiling, pass the paste through a drainer into it; be care-
ful to keep it at boiling-point or the paste will melt; when
sufficiently done, add the required quantity of stock, and
serve.
Chump of veal a la bourgeoise.
Butter a stew-pan, and line with slices of bacon and trim-
mings of veal. Lard a chump of veal, and place in the stew-
pan, add a tumblerful of stock, a bouquet of parsley, leeks,
onions, and carrots, cook over a moderate fire with hot coals
on the cover of the stew-pan ; when done, drain the veal and
glaze it. Pass the sauce through a tammy, reduce to a glaze,
add two tablespoonsful of Spanish sauce (see 3rd of November),
or if you have not any ready, moisten with a little thin
browning, some white wine and gravy, stir in a lump of
butter and pour over the veaL


18 THE 366 BILLS OF FARE.
JANUARY 18.
Potage a la Crecy Crecy, or carrot soup.
Carpe a la Chambord. Carp a la Chambord.
Selle de mouton braisee Braised saddle of mutton.
Faisan barde r6ti. Roast larded pheasant.
Haricots verts a la maitre d'hotel Preserved French beans, malt re
(conserves). d" hotel.
Tartelettes aux pommes. Apple tartlets.
Crecy, or carrot soup.
Cut some carrots, turnips, celery, and onions, blanch in
boiling water, and put on the fire with some thin slices of
lean ham, some fresh butter, a pinch of sugar, and a little
stock; when boiled, mash the vegetables, pass through a
tammy and moisten them with the water they were boiled in.
Simmer this pure'e for two hours, clear of all grease, and serve
with dice of fried bread.
Carp. a la Chambord.
Dress and skin a large carp, lard it on one side with fine fillets
of bacon, stuff with the quenelle stuffing (see 3rd of September),
and boil in court-bouillon sauce (see 18th of April) with some
white wine and herbs ; when boiled, take it out of the fish-pan
and place on a dish in the oven to brown the larded side;
serve, surrounded by quenelles, larded sweet-breads, large
crayfish, fried bread, the bottoms of artichokes, and a sauce
made of the juice of the carp added to some Spanish^ sauce
(see 3rd of November).
Compote of stewed fruit a la Normande.
Simmer some freshly made cider for six hours, stir occa-
sionally and skim ; when reduced one-half, add some pears cut
into quarters, peeled, and the cores scooped out. See that the
fruit is well covered with cider as it must simmer for twelve
hours ; when the substance of jam, put the compote into jam-
pots ; this preserve, if carefully made, will keep for years.
Sometimes pieces of tender carrot, cut the same shape as the
pieces of pear, are added to this compote; if such is the case
put them in the cider long before the pears.


THE 366 BILLS OF FARE. 19
JANUARY 19.
Potage aux poireaux. Leek soup.
Poularde au riz. Chicken and rice.
Civet de chevreuil. Jugged venison.
Brochet au bleu. Pickled pike.
Choux de Bruxelles sautes au beurre. Dressed Brussels sprouts.
CEufs aux pistaches. Eggs with pistachio nuts.
Leek soup.
Brown some leeks in fresh butter, when a good colour put
them into your stock and boil for half an hour ; when ready,
pour into your soup-tureen over slices of bread.
Chicken and rice.
Truss your fowl for boiling, and cook it as in the recipe
"Half braise " (see 3rd of September). Blanch three quarters
of a pound of fine rice, and boil in some of the juice from the
fowl; when done, put the fowl on a dish, clear the grease off
the rice, season it with salt, black pepper, and fresh butter, and
pour over the chicken.
Jugged venison or roebuck.
Cut up a breast and neck of venison, warm in melted butter,
add a little flour, a tumblerful of red wine, laurel leaves, the
juice of a lemon, a bouquet of parsley and thyme, a pinch of
mixed spice, moisten with stock, simmer for two hours, and
serve.
Baked puree of potatoes with bread-crumbs.
Make a puree of potatoes (see 3oth of December), lay in a
tin or plated dish, sprinkle with grated crusts of bread, moisten
with fresh melted butter, brown in the oven or with a sala-
mander, and serve very hot.
C 2


THE 366 BILLS OF FARE.
JANUARY 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage aux herbes. Herb soup.
Rouget en caisse. Red mullet in cases.
Brochet au bleu. Pickled pike.
Croquettes de pommes de terre. Potato croquettes.
Cardens au gratin a 1'italienne. Baked cardoons k 1'italienne.
Croquenbouche aux fruits glaces. Candied fruit.
Herb soup.
Put a large piece of fresh butter in a saucepan, with some
leeks, sorrel, chervil, and lettuce leaves, a bouquet of mixed
herbs, salt and pepper; when sufficiently done, add the re-
quired quantity of water, boil well, and thicken with yolks of
egg and cream.
Bed mullet in cases.
Clean out your fish, save the livers and replace them in the
mullet with some well salted butter, pepper, and finely chopped
parsley. Wrap each mullet in an oiled sheet of paper, sprinkle
over with olive oil, chopped parsley, pepper, salt, and a little
garlic, place them on the gridiron with red-hot coals under-
neath and hold a salamander over them, this prevents your
having to turn the fish. When cooked, squeeze the juice of a
lemon over the mullet. Some cooks do not clean out their
red mullet.
Pickled pike.
Thoroughly clean and scale your pike, and sew up its head.
The day previous to eating it, boil gently in court-bouillon
sauce (see 18th of April) made with red wine, add a few bay-'
leaves. When cooked, leave it in the sauce. Next day, before \
serving, drain off all the liquid, and garnish with parsley.
Hand oil and vinegar with this dish.


THE 366 BILLS OF FARE. 21
JANUARY 21.
Potage a la franjaise. French soup.
Bceuf garni de petits pates. " Beef garnjsj1ed with patties. f
Ris de veau a 1'espaguole. Sweet-bread, Spanish sauce.
Perdreaux r6tis. Roast partridges.
Salade de homard. Lobster salad.
Charlotte de poires. Pear Charlotte.
French soup.
Break the best pieces of vegetable out of your stock-pot, and
place them in the soup-tureen, pour boiling clear stock on to
them, and throw in a teaspoonful of chopped chervil. Hand
fried toast with this soup.
Sweet-breads, Spanish sauce.
Drain and blanch your sweet-breads and let them cool, lard
them, line a saucepan with slices of veal and bacon, and pieces
of onion and carrot, lay the sweet-breads on this, without
pressing them, and moisten with stock, cover with buttered
paper and place on the fire; when cooked, put the dressings in
another saucepan and reduce to a glaze, replace the sweet-
breads and reduce again ; when browned put in a dish; loosen
the glaze from the saucepan by adding a little browning, which
you must thin with some stock, and pour over the sweet-
breads.
Hollandaise or Dutch sauce.
Put four and a half ounces of fresh butter in a bowl, three
yolks of fresh eggs, a little salt, and a teaspoonful of vinegar ;
warm in a bain-marie until it thickens. Just before serving, add
the juice of a lemon.


22 THE 366 BILLS Of FARE.
JANUARY 32.
Potage aux pites d'ltalie. Soup with Italian paste.
Maquereaux bouillis a 1'eau de sel. ' Boiled mackerel.
CStes deboeuf braisees a la puree de Braised ribs of beef, puree of
tomates. tomatoes.
Poulet roti. Roast fowl.
Celeri-rave a la sauce au beurre. Celery roots with butter sauce.
Baba au rhum. • Baba or rum cake.
Soup with Italian paste.
Blanch seven ounces of Italian paste, those the shape of a
melon seed are the best, boil for ten minutes in water, and put
to cool, then drain in a sieve. Vut them into the stock, and
boil for five minutes, season according to taste, and serve with
grated Parmesan cheese.
Braised ribs of beef with puree of tomatoes.
Tie up your piece of meat and place in a stew-pan, with half
a bottle of white wine, a spoonful of brandy, two pints of stock,
three and a half ounces onion, stuck with three cloves, three
and a half ounces carrot, a bouquet of thyme, laurel-leaves and
parsley, and some whole black peppers ; boil and skim, after
which either bake in the oven or have some hot coals on the
lid of the stew-pan, being careful to take it off the fire every
half-hour. As soon as the beef is sufficiently cooked, put the
juice in a saucepan, reduce it to about the quantity of two wine-
glassesful, and mix with your pure'e of tomatoes, keep on the
fire for ten minutes. Serve the ribs of beef separately from
the sauce.
Celery roots with butter sauce.
Boil the roots in water with plenty of salt, when cooked,'
drain them, and put a lump of fresh butter on the celery; when
melted, take off the fire. Serve with butter sauce.
Fresh butter sauce.
Melt some fresh butter, and flavour with salt, pepper, and
chopped parsley.


THE 366 BILLS OF FARE. 23
JANUARY 23.
'Potage a la puree de pois. Pea soup.
Barbeau au court-bouillon. Barbel boiled in court-bouillon.
Haricot de mouton. Haricot of mutton.
Grives roties. Roast thrushes.
Artichauts k 1'italienne. Artichokes, Italian sauce.
Omelette aux confitures. Sweet omelet.
Pea soup.
Boil the peas in stock with a carrot and two onions; as soon
as they are cooked, pass them through a tammy and add stock
to your taste; boil for twenty minutes. Pour into the soup-
tureen over fried bread.
Barbel boiled in court-bouillon.
If the barbel is large, simply clean it and take the scales off
after boiling. Pour some boiling vinegar over it and sprinkle
with pepper and salt; then place in a fish-pan some wine, three
cloves, laurel-leaves, onions, lemon peel, a bouquet of herbs,
salt and pepper; when this mixture begins to boil, put in the
barbel and boil it, when cooked, scale the fish, drain it well and
serve on a napkin, garnish with watercress. Any kind of sauce
will go with this fish.
Haricot of mutton.
Cut up part of a loin of mutton, and brown the pieces in
some butter, when a good colour, take them off the fire, reduce
the sauce, and replace the meat, adding some stock, small
potatoes, a bouquet of thyme, laurel leaves, and parsley, salt,
pepper, and a tiny pinch of nutmeg. Cook over a slow fire,
skim and serve.


24 THE 366 BILLS OF FARE.
JANUARY 24.
Potage bisque d'ecrevisses. Crayfish soup.
Tete de veau nature. Stewed calf's head.
Marinade de volatile. Chicken fritters. •——
Cuissot de sanglier roti. Roast haunch of boar.
Pommes sautees. Souffle of apples.
Bavarois au the. Blanc mange of maizena, flavoured
with tea._.
Stewed calf's head.
Bone the calf's head, keep the brains separate and drain them
for an hour, then boil them with some water and lemon juice
and leave them in their water. Scald the calf s head, cut out
the tongue and put it to cool. Cut the head into four pieces,
and place in a stew-pan large enough for it only to fill it two-
thirds ; in another saucepan put two ounces of thyme, one ounce
laurel leaves, three and a half ounces onion, one ounce carrot,
two ounces flour, two quarts of water, salt, whole black pepper,
and two wine-glasses of vinegar; when this boils pour it over
the calf's head, and place it on the fire, adding the tongue.
After boiling for two hours and a half, place the two pieces
with the ears at one end of a dish and the two other pieces
opposite, split the tongue, lay in the centre of the dish, put the
brains on it, and garnish with parsley. I consider this the best
manner of cooking calfs head.
Fried slices of bread-crumb or brioche.
Fry some slices of bread-crumb or brioche (see 24th ofDecem-
ber) about a quarter of an inch thick and three inches in
diameter, in some very fresh melted butter, until of a golden
colour, be careful to keep the -bread soft. Spread whatever
jam or compote you prefer on each slice and place round a
dish, fill the centre with a syrup, made with the same kind of
preserve, melted in equal quantities of sherry and water, pour
in when hot, and place the dish in the oven for a few minutes.


THE 366 BILLS OF FARE. 25
JANUARY 25.
Potage au riz. Rice soup/—
Eosbif garni de rissoles. Roast beef and rissoles.
Filets de merlan a la Conti. Fillets of whiting a la Conti.
Dinde rotie. Roast Turkey.-'
Kpinards au jus. Stewed spinach with gravy.
Flan de poires. Pear tart.
Bice soup.
Thoroughly'wash and scald your rice, when cool, drain it and
place in boiling stock, and simmer gently over a slow fire
until cooked.
Bissoles.
Rissoles are composed of cold roast meat, minced well,
spiced and rolled in very thin paste, which you fry in lard or
butter.
Fillets of whiting' a la Conti.
Cut each fillet into four pieces and fry in melted butter, salt,
pepper, and the juice of two lemons. When the fillets are
brown on both sides, dry them on a cloth; add some slices of
truffles to the butter, reduce, and thicken with a little more
butter. Serve on pieces of fried bread.
. .
Brussels sprouts with butter.
Clean your sprouts carefully and boil in boiling water and
salt, drain them thoroughly, and put them in a frying-pan
with some fresh butter, when the butter is melted, place them
on a dish and sprinkle with salt and pepper.


26 THE 366 BILLS OF FARE.
JANUARY 26.
Potage en fausse tortue. Mock turtle soupr—~.
^perlans au gratin. Baked smelts..—
Langue de bceuf braisee sauce Braised ox tongue, tomato sauce.
tomate.
Gigot de chevreuil roti. Roast leg of roebuck.
Puree de haricots k la creme. Puree of haricot beans with cream.
Beignets de pommes. Apple fritters.
Mock turtle soup, French fashion.
Take two pounds of lean mutton, with scraps of turbot or any
kind of fish, such as salmon, whiting or carp, use heads and all,
warm in a saucepan with butter and a bouquet of herbs until
brown, then boil in water till the bones drop from the mutton;
pass the stock through a cloth, clear it with whites of egg,
reduce until it is thick enough to bear the addition of half a
bottle of Madeira without making it too thin; then add the
quarter of a calf s head which has been previously boiled in
white wine and cut into small squares, season with cayenne and
serve.
Baked smelts.
Wash and clean your smelts and lay them in a tin dish with
some melted fresh butter, dried herbs, salt, pepper, and a little
nutmeg, cover them entirely with scraped crust of bread,
moisten with hot melted butter drop by drop and then pour a
little white wine over it. Reduce the sauce in a slow oven and
brown with a salamander.
Braised ox-tongue.
Thoroughly wash and trim your tongue, lard it, and simmer
over a slow fire for five or six hours with some slices of bacon,
veal, or' beef, a few slices of carrots, onions, thyme, laurel
leaves, and cloves. When sufficiently cooked, skin and trim
the tongue and split it in half, so as to form the shape of a
heart on the dish. Serve with tomato sauce (see 6th of January).


THE 366 BILLS OF FARE. 27
JANUARY 27.
Potage croute au pot. Soup with gravy crusts.
Boet1f bouilli garni de choux. Boiled beef and cabbage.
Ris de veau a la Toulouse. Sweet-bread a la Toulouse.
Canards rotis. Roast ducks.
Lentilles en puree. Puree of lentils.
Meringues a la Chantilly. Meringues a la Chantilly.
Soup. with fried gravy crusts.
This soup is made exactly like " French Soup " (see 21 st of
January) with this simple alteration, "Toast some crusts of
bread brown, put in a saucepan, pour some uncleared stock
over them and leave to simmer until the stock is dried up and
the crusts are crisp." Place these crusts in your soup-tureen
and pour the boiling French soup over them.
Boiled beef and cabbage.
Boil a piece of rump-steak in some stock ; when cooked,
surround it with quarters of cabbage, sausage, and bacon, which
have been separately boiled, place them alternately round the
dish:
Sweet-breads with white sauce.
Blanch, trim, and dry your sweet-breads, put them in a sauce-
pan with a little butter, sprinkle with flour, and shake them,
moisten with water and cook over a slow fire; just before serving
add some small onions and button mushrooms which have been
cooked separately; thicken the sauce with the yellow of an egg,
and flavour with lemon juice.
Cauliflower with butter sauce.
Break your cauliflowers into small pieces and soak in cold
water with a little vinegar, blanch them by soaking in boiling
water for three or four minutes, drain and trim them, boil in
boiling water and salt; be careful not to overboil, as the pieces
must be firm. Serve hot, pour some butter sauce (see 22nd
of January) over them.


28 THE 366 BILLS OF FARE.
JANUARY 28.
Potage aux lazagnes. Clear soup with Italian paste.
Filets de soles a la Orly. Fillets of sole a la Orly.
Poulet saute.'*— Brown fricassee of chicken.. _
Rosbif roti. Roast beef.
Laitues au jus. Stewed lettuce.
Croutes a la normande (chaudes). Fried toasts a la Normande.
Clear soup with Italian paste.
Prepare like the soup on the 22nd of January.
Fillets of sole a la Orly.
Fillet your soles and soak them in lemon juice with salt and
whole black pepper. Boil the dressings of the fish in white
wine, a bouquet of herbs, salt and pepper; reduce the sauce, and
strain. Flour and fry the fillets, drain them, and serve with
the sauce separate.
Baked cauliflower with bread-crumbs.
Break your cauliflower into small pieces and soak in cold
water and vinegar, blanch in boiling water for two or three
minutes, when cool, boil in boiling water, but keep them
firm. Have some white sauce (see 31st of January) ready, to
which add some grated Parmesan cheese. ,Place your pieces
of cauliflower in layers in a tin dish, cover each layer
with the sauce, sprinkle the. whole with grated Parmesan
cheese and browned bread-crumbs, moisten with melted
butter, and brown in the oven or with a salamander.


THE 366 BILLS OF FARE. 29
JANUARY 29.
Potage de consomme" aux quenelles. Clear soup with quenelles.
. Truites a la Saint-Florentin. Trout a la Saint Florentin.
Selle de mouton a 1'anglaise. . Roast saddle of mutton.
Chapon roti. Roast capon.
Petits pois au beurre (conserves). Preserved green peas.
Beignets souffles. Fritters.
Clear soup with quenelles.
Prepare your quenelles (see $rd of September) and boil
them in a little stock, drain, place in the soup-tureen, and
pour the necessary quantity of stock over them.
Trout a la Saint Florentin.
Procure some fine trout, clean them by the gills and stuff
with fresh butter, mixed with fine herbs, salt, and pepper, cook
in a fish-pan with sufficient white wine to be three inches above
the fish, add a crust of bread, onions, a bouquet of herbs, two
heads of cloves, a little nutmeg, salt, and pepper, cook over a
bright fire so that the wine may catch fire; as soon as the
flames begin to subside add some butter mixed with flour.
Place the fish on a dish and cover with its own sauce, passed
through a tammy.
Boast saddle of mutton.
Hang your mutton until tender; wrap it up in buttered
paper and roast; when nearly done, take off the paper so as to
brown the mutton, serve with strong gravy. Hand a puree of
turnips (see 13th of May) with the mutton, and a sauce made of
melted butter, flavoured with chopped parsley, salt, and pepper.


3o THE 366 BILLS OF FARE.
JANUARY 30.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage a la pure"e de navets. Puree of turnips.
Bouchees aux hu1tres. Oyster patties.^
Morue k la bechamel. Codfish, bechamel sauce.
Carpes frites. Fried carp.
Salade de legumes. Vegetable salad.
Gateau de riz. Rice cake.
Puree of turnips.
Wash and scrape a pound of turnips, boil over a slow fire,
in three pints of water, a quarter of a pound of butter, and half
a pound of well-washed rice, be careful that the turnips do not
stick to the bottom of the saucepan. When boiled pass
through a tammy, and put the puree on the fire ; if too thick
add a little milk. Stir with a wooden spoon, and when hot add
four ounces of fresh butter and three wine-glasses of double
cream, You can either hand fried toast or well-boiled rice
with this pure'e.
Oyster patties.
Roll your puff paste six times, cut with a round tin cutter
about five inches in diameter, glaze with the white of an egg,
then press a smaller round cutter in the centre, enough to cut
the paste slightly, this will form the cover to your patty; bake
by a brisk fire, when done cut out the covers with a sharp pen-
knife, be careful to leave a little paste to form the bottom of
the patty. Have some oysters and.chopped button mushrooms
ready, warmed in bechamel sauce (see 18th of August), fill the
patties, and serve very hot.


THE 366 BILLS OF FARE. 31
JANUARY 31.
Potage puree aux croutons. Pea soup with fried toast.
Gigot de mouton bouilli sauce aux Boiled leg of mutton, caper, sauce.
capresy
Goujons fr1ts. Fried gudgeon.
Oicrfitie. Roast goose. ^,
Champignons farcis. -»- Stuffed mushrooms. -~
Gelde au kirsch. Kirsch jelly.
Pea soup with fried toast.
For recipe see 23rd of January.
Boiled leg of mutton, caper sauce.
Boil your mutton in a stock-pot with water, skim it, and add
carrots, onions, a bouquet of parsley, leeks, cloves, laurel
leaves, and a head of garlic; simmer for two hours, drain, and
serve with white caper sauce—recipe for which see below.
White sauce.
Mix a dessert-spoonful of flour with a little butter and half
a wine-glass of water, the juice of half a lemon, salt, pepper, and
a little grated nutmeg; place on a quick fire and stir, when the
sauce has boiled over two or three times, take it off the fire, add
the capers just before serving.
Boast goose stuffed with chestnuts.
Prepare your goose and stuff it with the following ingredients,
minced bacon, the goose's liver, salt, pepper, grated nutmeg,
and chestnuts, which have been previously cooked and peeled.
Roast the goose and baste frequently. When done serve with
its own gravy and sprinkle with salt, pepper, and the juice
of a lemon.
Fried Bread or Brioche a. la NormandB.
See " Fried Bread," 24th of January, and " Stewed Fruit a
la Normande " (18th of January).


32 THE 366 BILLS OF FARE.
FEBRUARY 1.
Potage bisque d'ecrevisses. Crayfish soup.
Cotes de bceuf braisees. Braised ribs of beef.
Cervelles de veau en marinade. Calf's brains fried in batter.
Lievre roti. Roast hare.
Laitues au jus. Stewed lettuces.
Omelette soufflee. Omelet souffle.
Crayfish soup.'
Wash fifty fine live crayfish in several waters, drain and boil
in stock with some carrots and parsley. When done take the
saucepan off the fire, and leave the crayfish in it for ten minutes
well-covered up, after which put them in a sieve and keep the
juice. When the crayfish are nearly cold, break ..off the tails
of the bigger ones and reserve them, pound the bodies and the
smaller crayfish in a mortar until of a thick red paste, soak a
lump of bread-crumb as big as your fist in the juice, dry before
the fire and pound into the paste, mix in some stock until of a
proper substance, pass through a tammy into a saucepan, put
on the fire, add the tails of the crayfish, and be careful not to
let the soup boil, flavour with plenty of salt and a pinch of
cayenne.pepper. Serve very hot.
Stewed lettuces.
Clean, blanch, and trim your lettuces, tie them in bunches,
putting two or three together, simmer for two hours in a sauce-
pan with stock, a bouquet of herbs, chopped onions, salt, and
pepper, line the saucepan with buttered paper. When cooked
untie the lettuces and serve with their own sauce, which must
be reduced and passed through a tammy.


THE 366 BILLS OF FARE. 33
FEBRUARY 2.
Potage au vermicelle. Vermicelli soup.
Merlans au gratin Baked whiting with bread-crumbs.
Poulet saute. Brown fricassee of chicken.
Gigot de mouton r6ti. Roast leg of mutton.
Haricots ;'i la bretonne. Haricot beans k la bretonne.
Pommes meringuees. Meringue of apple.
Vermicelli soup.
Blanch the vermicelli in boiling water for three or four
minutes, let it cool, drain, and throw into boiling stock, stir
for a few minutes and serve.
Haricot beans a la bretonne.
Mince half a pound of onions, blanch, and drain. Brown in
five ounces of butter, and when a good colour add an ounce
of flour, some salt and pepper, leave on the fire for five
minutes ; moisten with a pint and a half of stock, and cook
for twenty minutes, stirring all the time; then add a pint of
haricot beans, which have been well boiled, and an ounce of
butter; warm, and serve.
Meringue of apple.
Cut half-a-pound of fine apples into slices, and warm in a
saucepan with seven ounces of butter, same quantity of sugar,
when cooked pile prettily on a dish; whip the whites of four
eggs to a cream, sweeten with a quarter of a pound of powdered
sugar, cover the apples evenly with this, sprinkle with sugar
and brown in a slow oven. You may flavour the white of
egg with vanilla or lemon juice.


34 THE 366 BILLS OF FARE.
FEBRUARY 3.
Potage julienne, Julienne soup.
Tanches a la poulette. Stewed tench.
Perdrix aux choux. Partridges with cabbage.
—-Rosbif aux pommes. —Roast beef and potatoes.
Ecrevisses au court-bouillon, Crayfish.
Omelette au rhum. Rum omelet.
Stewed tench.
Wash, scale, scrape, and drain the fish. Cut into pieces,
warm in fresh butter, when firm, add a tablespoon of flour and
moisten with white wine ; season with salt, whole black pepper,
a bouquet of herbs, add some button mushrooms and young
onions; when the stew is ready, thicken the sauce with the
yolk of an egg.
Boiled crayfish.
Boil some live crayfish in white wine or equal quantities of
water and vinegar, seasoned with thyme, laurel leaves, carrots,
onions, salt, and pepper; boil for half an hour, add the cray-
fish, be careful they are well covered with the sauce, boil for
seven or eight minutes, take off the fire and leave the crayfish
in the saucepan until cold, drain and dish up with all the
heads raised in the centre on a bed of fresh parsley.
Vegetable salad.
Boil in separate saucepans equal quantities of carrots, peas,
asparagus heads, French beans, potatoes, and half the quantity
of turnips; when done, drain carefully, and place in a salad
bowl in separate groups with a fine head of boiled cauliflower
in the centre. Cover with the following sauce.
Salad sauce.
Take twelve tablespoonfuls of olive oil, two of vinegar, half
a teaspoonful anchovy sauce, salt, black pepper, a pinch of
cayenne, and a head of garlic, stir well, and remove the garlic
before pouring over the salad.


THE 366 BILLS OF FARE. 35
FEBRUARY 4.
Potage creme de riz a la peluche de Cream of rice soup with chervil.
cerfeuil.
Filet de mouton braise. Braised fillet of mutton.
Ris^de veau a la Toulouse. Sweet-breads k la Toulouse.
Cariards sauvages rotis. Roast wild duck.
Salade de homard. Lobster salad.
Beignets aux abricots. Apricot fritters.
Cream of rice soup with chervil.
Boil some rice in chicken broth for an hour, pass through
a tammy, add the necessary quantity of stock, and serve,
adding at the last some chopped chervil.
Sweet-tread a la Toulouse.
Cook the sweet-breads in Spanish sauce (see 21st of January),
and garnish a la Toulouse. t
G-arnish a la Toulouse.
This garnish is composed of scollops of foie gras, truffles,
whole mushrooms, cockscombs, and livers, and lamb's sweet-
breads. The scollops are made from previously cooked foie
gras ; the truffles must be boiled in glaze and white wine ; the
mushrooms blanched with butter and lemon juice; the cocks-
combs trimmed, washed, and boiled until they are blanched;
the livers boiled, and the lamb's sweet-bread fried. All these
ingredients are placed round the dish, the foie gras slightly
glazed, the cockscombs, mushrooms, livers, and lamb's sweet-
breads covered with veloute sauce (see 23rd of August), and the
truffles strongly glazed.
Lobster salad.
Cut up the claws and tail of a lobster or sea crayfish, lay
them on a bed of hearts of lettuce, garnish with hard-boiled
eggs, anchovies, olives, capers, and fine herbs. Cover with a
thick Mayonnaise sauce (see 24th of June).
L> 2


36 THE 366 BILLS OF FARE.
FEBRUARY 5.
Potage au vermicelle. Vermicelli soup.
Bar sauce au capres^- . Bass, caper saucer-
Abatis de dinde k la Chipolata. Stewed turkey giblets with Chipolata
sausage.
Filet de bceuf roti. Roast fillet of beef.
Pommes de terre sautees. Fried potato chips.
Biscuits au chocolat. Chocolate biscuits.
Stewed giblets of Turkey with Chipolata sausage.
Pick, scald, and singe the giblets, cut the necks into four
pieces. Take the eyes out of the heads, cut the pinions in
two, the claws in two, the gizzards into four pieces, do not use
the livers unless very fresh, which is rare. Cut some lean
bacon into large dice, and brown in fresh butter. Cut some
turnips to about the size of a cork and brown, boil some
carrots, cut? into round balls and brown with slices of onion,
put these vegetables on a dish. Brown the giblets to a good
colour, without burning, add some flour, stir for five minutes
over the fire, moisten with equal quantities of stock and water,
and a teaspoonful of brandy, stir until it boils; then add
bacon, carrots, a bouquet of parsley, salt, pepper, and simmer.
Half an hour before serving put in some onions, turnips,
Chipolata sausage, and carefully peeled roast chestnuts. Boil
for ten minutes, skim, and serve.
Bass, caper sauce.
Clean, wash, and drain the bass, soak for an hour in olive
oil, flavoured with mixed herbs, salt, and pepper, broil and serve
with caper sauce (see 3rd of May).


38 THE 366 BILLS OF FARE.
FEBRUARY 7.
Potage au sagou. . • Sago soup.
Poularde au gros sel. Fowl boiled in pig's bladder.
Filets de soles a la Orly. Fillets of sole a la Ofly.
Gigot de chevreuil roti. Roast leg of venison.
- Puree de cardons a la creme. Puree of cardoons with cream.
Petits gateaux de riz. Small rice cakes.
Sago soup.
Wash the sago in warm water, blanch and drain, boil in
stock. When boiling take off the fire, and leave by the fire
until it becomes a jelly ; add a puree of turnips to it (see I3th
of May), and serve.
Fowl boiled in pig's bladder.
Clean and truss the fowl for boiling, blanch for a minute in
boiling water, cover with slices of bacon, and put into a well
scalded pig's bladder, tie it up tight so that no water may get
in, and boil in a stew-pan, full of .boiling water, when sufficiently
done, take the fowl out of the bladder, sprinkle the breast
with plenty of bay salt, and serve.
Puree of haricot beans with cream.
Boil the haricot beans in salt and water, with a bouquet of
herbs and onions; when cooked pass through a tammy and
add either some fresh butter or cream, and season with salt
and pepper.
A good sauce for all roasts.
Simmer a wineglass of red wine, an anchovy, a little stock,
a chopped eschalot, and the juice of a lemon in a saucepan.
Pass through a tammy, and mix with the gravy of your roast.


THE 366 BILLS OF FARE. 39
FEBRUARY 8.
Potage k la puree de pommes de Puree of potatoes.
terre.
Cabillaud sauce hollandaise. Cod, Hollandaise sauce.
Jambon d'York a 1'anglaise. York ham.
Brasses roties. Roast woodcock.
Champignons a la bordelaise. Mushrooms k la bordelaise.
Gelee au marasquin. Maraschino jelly.
Puree of potatoes.
Either bake or boil some fine potatoes, peel, and pass through
a tammy, warm in a stew-pan with some melted butter, add salt
and pepper, and milk enough to make the proper substance of
a thick soup, boil, and serve with fried bread.
i
York ham.
Cook the ham as in the recipe (see 21st of April), and serve
with stewed spinach (see 16th of June).
Mushrooms a la Bordelaise.
Choose some big, firm, fresh mushrooms; peel, wash, and drain
them, make one or two slits on the top side of the mushrooms,
soak for an hour and a half in oil, salt, and pepper. Broil them,
turn when half cooked, so that each side may be equally broiled.
Warm the olive oil in which the mushrooms were soaked,
season with finely chopped chives and parsley: dish up the
mushrooms, sprinkle with a few drops of vinegar or lemon juice,
and pour the hot olive oil over them.
Boast teal.
Roast the same as duck or duckling. Teal can be eaten on
fast days.


40 THE 366 BILLS OF FARE.
FEBRUARY 9.
Puree aux croutons. Pea soup with toast.
Barbillons grilles. Broiled barbel.
Cotes de bceuf braisees aux carottes. Braised ribs of beef with carrots.
Cochon de lait roti. Roast sucking-pig.
Macedoine de legumes en salade. Salad of mixed vegetables.
Eclairs au cafe. Coffee fingers glazed with coffee.
Boiled Tench.
Place the tench for a moment in boiling water, scrape with
knife without cutting the skin, scale and clean with care,
stuff with fresh butter mixed with chopped garlic and
fine herbs, broil and serve on tomato sauce flavoured with
anchovy, or green sauce (see 6th of April), or sauce Robert (see
4th of March).
Salad of mixed vegetables.
Boil some slices of carrot and turnip in stock; other vege-
tables, such as peas, French beans, asparagus heads, haricot
beans, onions, and cauliflower should be boiled in salt and
water. When cold and drained, arrange these vegetables
prettily in a salad bowl, and dress with salad dressing (see 3rd
of February), with the addition of a tablespoon of strong cold
gravy.
Stewed cardoons with marrow.
Stew your cardoons as in the recipe (see 8th of October).
Toast some slices of bread-crumb about half an inch thick,
spread some previously blanched marrow on the toast, glaze
with beef glaze, dish up the stewed cardoons, and garnish with
the toasts.


THE 366 BILLS OF FARE. 41
FEBRUARY 10.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage julienne maigre. Julienne soup for fast day.
Brochet sauce raifort. Pike, horseradish sauce.
Vol-au-vent a la bechamel. Vol-au-vent of eggs, bechamel
sauce.
' Darne d'esturgeon rotie. Roast fillet of sturgeon.
Choux-fleurs au fromage. Cauliflower with cheese.
Soupirs de nonne. Nun's sighs.
Julienne soup for fast day.
Prepare like Julienne soup (see 2nd of January), only use
water and butter instead of stock.
Vol-au-vent of eggs, bechamel sauce.
Put four ounces of flour, one ounce of butter, two pints of
milk, a small eschalot, a pinch of thyme, a laurel-leaf, and a tea-
spoon of chopped parsley in a saucepan, and cook for twenty
minutes, stirring all the time. Pass through a tammy and put
in a saucepan large enough to hold twelve hard-boiled eggs,
cut up in slices, put on the fire ten minutes before required,
stir until it boils, take the eggs out, add five ounces of butter,
which stir in well; when dissolved, place the eggs and some
button mushrooms in the vol-au-vent case, and pour the sauce
over them ; be careful the sauce is not too thick, if so add a
little milk.
Boast fillet of sturgeon.
Lard the fillet with strips of well-seasoned eel, soak in white
wine, salt, whole black pepper, and a pinch of spice ; roast and
baste with the oil. Hand with sauce piquante (see 26th of June),
only make it with water instead of stock.


42 THE 366 BILLS OF FARE.
FEBRUARY n.
Potage au vermicelle. Vermicelli soup.
Barbue sauce aux capres. Brill, caper sauce.
Tete de veau a la Destiliere. Calf's head a la Destiliere.
Filet de bceuf pique roti. Larded fillet of beef.
Puree de pommes de terre. Puree of potatoes.
Pommes garnies de croutes au Stewed apples on toast.
madere.
Pike, raifort sauce.
Boil the pike in court-bouillon (see 18th of April), and serve
with raifort sauce (see 18th of November).
Calf's head a la Destiliere.
Bone the calf's head, blanch the brains in boiling water with
a few drops of vinegar. Cook in thin white sauce (see 16th of
April) for three quarters of an hour, take off the fire and leave
them in the saucepan until cold ; at the same time drain and
blanch the calf s head, when cold, dry and cut it into small
pieces leaving the eyes and ears whole ; boil in thin white sauce
over a quick fire, then simmer for three or four hours, which
is quite sufficient. Drain and arrange on a dish, cut the
brains in half, and place at each end of the dish ; cut up the
tongue into dice, ready to put into the sauce. Take two table-
spoons of Spanish sauce fsee 22nd of August) or some thin glaze,
add half a bottle Chablis, one hot chili pepper well pounded,
six tablespoons of stock, and reduce; add some small rounds
of pickled gherkins, the dice of lamb's tongue and some
chopped button mushrooms. Pour this sauce over the calf s
head.


THE 366 BILLS OF FARE. 43
FEBRUARY 12.
Potage au pain. Bread soup.
Piece de bceuf garnie d'oignons Stewed beef and onions.
glaces.
Barnes d'alose grillees maitre Broiled slices of shad, maitre d'hotel.
d'h6tel.
Chapons bardes, r6tis. Roast larded capons.
Betteraves a la crime. Beetroot with cream.
Compote d'oranges. Orange salad.
Broiled slices of shad, maitre d'hbtel.
Cut the shad into slices about an inch thick, soak in olive
oil, with fine herbs, salt, and pepper for an hour; broil over a
slow fire, serve with maitre d'hotel sauce (see 23rd of March).
Beetroot with cream.
Peel and slice your beetroot, boil over a slow fire in be'chamel
sauce (see 16th of August).
Orange salad.
Peel the oranges, prick them with a fork in several places,
and soak in cold water, put them in a preserving-pan, with
boiling water and some shavings of the orange peel; boil for
ten minutes, change the water, and boil again until quite
tender, plunge them into cold water, put sufficient refined
syrup into the preserving-pan to cover the oranges, which drain
well and boil in the syrup, without the peel, until quite thick.
Take off the fire, pour the syrup and oranges into a deep dish ;
cut the fruit into quarters when cold ; place in a dish with the
shavings in the centre, pour the syrup over them.


44 THE 366 BILLS OF FARE.
FEBRUARY 13.
Potage a la puree de marrons. Puree of chestnuts.
Filets de merlans au gratin. Baked fillets of whiting with bread-
crumbs.
Haricot de mouton. Haricot of mutton.
Jambon a la broche. Roast ham.
j^pinards au jus. Stewed spinach.
Souffle de riz. Rice souffle.
Puree of chestnuts.
Peel sixty chestnuts, scald them in boiling water, remove the
inside skin, and boil in stock, when done, pass through a tammy,
add sufficient stock to make the soup a proper substance, and
pour over slices of fried bread. Serve very hot.
Baked fillets of whiting with bread-crumbs.
Line the bottom of a tin or plated dish with fish forcemeat
(see 6th of April), lay your fillets on it and cover them with a layer
of the same forcemeat, smooth over with the blade of a knife
warmed in hot water, sprinkle with grated bread-crust, moisten
with fresh melted butter and bake, when done pour some
Italian sauce over it (see i3th of October).
Artichokes, Italian sauce.
Trim the artichokes, remove the chokes, cut into four pieces,
blanch, and drain. Boil in equal quantities of white wine and
stock, season with salt, pepper, lemon juice, and a little butter,
when done, drain and serve, covered with Italian sauce (see 13th
of October).


THE 366 BILLS OF FARE. 45
FEBRUARY 14.
Fotage julienne. Julienne soup.
Surmulet au beurre fondu. Grey mullet, melted butter.
Tendrons de veau au blanc. Tendons of veal, white sauce.
Gigot de mouton r6ti. Roast leg of mutton.
Navets glaces au jus. Stewed turnips.
Gateau d'amandes. Almond cake.
Grey mullet with melted butter.
Broil the mullet, and pour fresh melted butter with chopped
parsley, pepper, and salt over it.
Tendons of veal with white sauce.
Prepare the tendons in the same way as breast of veal (see
16th of December).
Stewed turnips.
Peel the turnips all to one size, blanch, and drain; butter a
saucepan large enough for the turnips to Jay side by side, place
them on the butter and moisten with stock, flavour with salt,
a little powdered sugar, and a stick of cinnamon • as soon as
they begin to boil, cover with a sheet of buttered paper, take
the saucepan off the fire, place it near the oven and put hot
coals on the cover, when sufficiently cooked uncover the
saucepan and leave the turnips until glazed; when cold place
them on a dish, melt the glaze with a little stock, take out the
cinnamon, and pour this sauce over the turnips.
Almond cake.
Mix two pints of flour with a piece of fresh butter the size
of an egg, a pinch of salt, four eggs, five ounces of powdered
sugar, seven ounces of well-powdered almonds; when well
mixed place in a mould and bake; when done, ice the cake
with pink icing sugar.


46 THE 366 BILLS OF FARE.
FEBRUARY 15.
Potage Faubonne. Faubonne soup.
Noix de veau a la chicoree. Chump of veal with chicory.
Lapereau saute. Stewed rabbit.
Limandes frites. . Fried dabs.
Champignons farcis. Stuffed mushrooms.
Creme au chocolat. Chocolate cream.
Chump of veal with chicory.
Make an incision half an inch deep, lengthways and across
the skin of the chump; trim the other side of the veal so as to
make it quite smooth and lard it; place in a stew-pan with some
carrots, onions, a bouquet of parsley, and a little stock, simmer
until the bottom of the saucepan is coloured, add one pound of
meat, moisten with a little water and stock, cook over a slow
fire with hot coals on the cover, or in the oven; when three-
quarters done remove the vegetables and bouquet, which will
have sufficiently flavoured the meat and would only absorb the
gravy. Make a larger fire and moisten the veal with its own
juice until it is glazed, which will take about half-an-hour.
Take all the fat off the sauce and pass through a tammy.
Make a foundation of puree of chicory or sorrel (see 23rd of
December) on a dish, place the chump on it, and cover -with
the sauce.
Pried dabs.
Scrape your fish with care, fry, and serve with fried parsley.


THE 366 BILLS Of FARE. 47
FEBRUARY 16.
Potage .\ la ptaree d'artichauts. Puree of artichokes.
Alose a la sauce aux capres. Shad, caper sauce.
Rosbif a la mode. liceuf a la mode.
Caneton de Rouen r6ti. Roast duckling.
Choux-fleurs en salade. Cauliflower salad. -
Chartreuse de pommes. Chartreuse or apple marmalade.
Puree of artichoke soup.
See the recipe below for puree of bottoms of artichokes, add
ufficient stock to make -a thick soup, and serve with fried
lice of bread.
Pin-ee of artichokes.
Cut out the bottoms of the artichokes, blanch them, and re-
move the chokes, boil in water with a little flour, salt, and
lemon juice; when done, mash them and mix with some
bechamel sauce (see 16th of August), pass through a tammy
and warm in cream and fresh butter.
Bceuf a la mode.
Choose a tender piece of rump-steak, beat it well, lard with
thick fillets of bacon, simmer over a fire for at least six hours,
with trimmings of bacon, calves' feet, onions, carrots, a bouquet
of mixed herbs, laurel leaves, thyme, a head of garlic, two or
three heads of cloves, salt, and pepper ; cover the top of the
saucepan with a cloth, so as to keep on the cover very tight.
When cooked, clear the sauce of all grease, pass through a
tammy, pour over the beef and serve.
Boast duckling.
Clean, draw, and truss your duckling, wrap up in slices of
bacon, and roast. Serve with its own gravy.


48 THE 366 BILLS OF FARE.
FEBRUARY 17.
Potage a la puree de lentilles. Puree of lentils.
Pate chaud de lamproie. Hot lamprey pie.
Tourne-dos a la sauce piquante. Fillets of beef with piquante sauc(
Pintade rotie. Roast guinea fowl.
Puree de chicoree aux 'croutons. Puree of chicory with fried bread
Pouding. Plum pudding.
Puree of chicory with fried bread.
Trim and wash eight fine heads of chicory, cut off all the
green, drain and boil for twenty minutes in boiling salt anc
water, place in cold water to cool as quick as possible, drain anc
dry in a cloth. Cut up into small pieces, warm in a sauce-
pan with butter, salt, and pepper, stir in a little flour, moister
with stock, reduce and serve, garnished with sippets of fried
bread.
Plum pudding.
Have a pound of stoned raisins, six eggs, half a tumbler oi
rum or brandy, five ounces of chopped suet, a pound of flour or
cornflour, two ounces of powdered sugar or moist sugar, two
tumblersful of milk, chopped citron, a pinch of grated nut-
meg, stir all well together, add some bread-crumbs soaked in
milk, tie up in a pudding-cloth and boil for four hours, turn the
pudding occasionally. When cooked, cut up the pudding
into slices, sprinkle with either rum or brandy, and set fire to it


THE 366 BILLS OF FARE. 49
FEBRUARY 18.
Potage au pain. Bread soup.
Piece de bceuf garnie de petits Roast beef with patties.
pates.
Canards aux navets. Stewed ducks and turnips.
Terrine de foies gras. Pate of foie gras.
Salade de legumes. Vegetable salad.
Beignets d'oranges. Orange fritters.
Curry soup with rics.
Fry some slices of onions and warm in a 'stew-pan with a
little curry-powder and butter, add the necessary quantity of
stock; boil and pass through a tammy, pour over rice, which
has been boiled in stock, and serve.
Stewed duck and turnips.
Truss your duck and brown in a stew-pan with some fresh
butter, peel and cut some young turnips into equal sizes and
brown in the same butter, stir in a little powdered sugar.
Reduce some stock to a thin brown sauce, season with salt,
pepper, a bouquet of parsley, chives, half a head of garlic, and
laurel leaves, stew the duck in this sauce, and when half
cooked add the turnips, turn the duck from time to time, and
be careful not to break the turnips, cook over a slow fire.
Clear the sauce of all grease, and serve.
Orange fritters.
Peel your oranges, cut them into quarters, remove the pips,
and cover with powdered sugar; dip into batter (see 13th,
of November) and fry in boiling lard, drain and dish up,
sprinkled with powdered sugar.


50 THE 366 BILLS OF FARE.
FEBRUARY 19.
Potage aux pates d'ltalie. Clear soup with Italian paste.
Rougets en caisse. Red mullet in cases.
Bceuf braisi garni de pommes de Braised beef and fried potatoes.
terre frites.
Poularde rotie. Roast fowl.
Choux de Bruxelles sautes. Brussels sprouts with butter.
Pommes au beurre. Stewed apples.
•
BriU a la Conti.
Skin and clean a fresh brill, cut several slits down the
back, simmer over a slow fire until cooked, in a tumblerful of
olive oil, half a tumbler of stock, the same quantity of white
wine, salt, pepper, and chopped herbs; drain, and dish up.
Reduce two tumblersful of stock to half that quantity, season
with a pinch of finely-chopped parsley, and pour over the brill
Stewed apples.
Peel some fine cooking apples, scoop out the cores and stew
in syrup until three parts cooked, drain and leave until cold.
Boil the same quantity of apples in sugar and water, seasoned
with lemon peel, a stick of cinnamon, and fresh butter, when
quite soft, mash up into a thick marmalade, pour into a deep
dish, spread a layer of jam over it and place the apples on
the top, fill them with fresh butter; sprinkle well with
powdered sugar, and brown in the oven. Before serving,
garnish the centre of each apple, with either a dried cherry or
some jam.
Lobster butter.
Pound the spawn of a lobster with some fresh butter, if you
have not enough spawn use a little of the red skin of the meat
as the butter must be of a good red colour, pass through a
fine hair sieve, and serve.


THE 366 BILLS OF FARE. 51
FEBRUARY 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage puree de navets a la creme. Puree of turnips with cream.
Barbue marinee. Baked brill.
iouchees de homard a la bechamel. Lobster patties a la bechamel.
Pilets rotis. Roast pintail.
Artichauts a 1'italienne. Artichokes a 1'Italienne.
Gateau aux amandesl Almond cake.
Baked brill.
Clean your brill, make several deep cuts across the back,
md soak for two hours in olive oil, seasoned with salt, pepper,
chives, a laurel leaf and the juice of a lemon. Dip into melted
butter, sprinkle with salt, bread-crumbs, and bake. When done
dish up on a pure'e of either sorrel or tomatoes.
Lobster patties.
Prepare the paste the same as for oyster patties (see 3oth
of January). Boil a lobster in court-bouillon (see 18th of
April), chop it up very fine, warm in be'chamel sauce, add
some lohster butter, and pour into the patties.
Boast pintail.
Cook the same as roast wild duck.
Artichokes a 1'Italienne.
Trim your artichokes, remove the chokes, blanch in boiling
water, cut into quarters, lay in the bottom of a stew-pan and
boil in white wine, butter, and lemon juice; when done, drain
and dish up, covered with white Italian sauce for fast day, which
is done by making it with cream instead of stock (see I3th
of October).
£ a


52 THE 366 BILLS OF FARE.
FEBRUARY 21.
Potage ;\ la pure'e de haricots. Puree of haricot beans.
Morue aux pommes de terre. Cod with potatoes.
Noix de veau en fricandeau. Fricandeau of veal.
Terrine de Nerac. Nerac pate. (Game pie from the
south of France.)
Choux-fleurs au gratin. Baked caul1flower with bread-
• crumbs.
Omelette soufflee. Omelet souffle.
Cod and potatoes.
Boil the cod in salt and water, when done, simmer in
bechamel sauce (see i6th of August), and serve with slices of
potato fried in boiling lard.
Fried potatoes.
Cut your potatoes into thin slices and plunge into boiling
lard or butter, let it boil over two or three times, sprinkle
with salt and white pepper, drain, and serve very hot.
Fricandeau of veal.
Choose a fine chump of veal, lard one side with thick
fillets of bacon and the other side with fine ones, simmer
for two or three hours in a stew-pan, with stock, salt, pepper,
onions, carrots, a bouquet of herbs, two heads of cloves, trim-
mings of beef and bacon, moisten occasionally with its own
gravy, when done remove the veal, pass the sauce through a
tammy, skim off the grease and reduce, when quite thick brown
the veal in it. Dish up the fricandeau; add a little glaze and
stock to the sauce, and either pour it over the veal or keep it to
flavour a puree of spinach or sorrel, which must be served
with the veal.


THE 366 BILLS OF FARE. 53
FEBRUARY 22.
Potage de riz au kari. Curry soup with rice.
Alose grillee a 1'oseille. Broiled shad and sorrel.
Poitrine de mouton braisee. Braised breast of mutton.
Canard sauvage roti. Roast wild duck.
CEufs farcis a la creme. Stuffed eggs with cream.
Pommes en croustarde. Open apple tart.
Broiled shad and sorrel.
Thoroughly clean and wash your fish, make several slits down
each side, and warm for a quarter of an hour in a saucepan with
olive oil, salt, pepper, and a laurel leaf; fill the slits with butter
mixed with finely-chopped herbs, bake in the oven, and serve
on a purefe of sorrel. You can also broil it on a gridiron, in
which case the slits must not be rilled with butter.
Stuffed eggs with cream.
Shell some hard-boiled eggs, cut them in half, lengthways;
scoop out the yolks, and pound with the same quantity of
butter as there are yolks, a lump of bread-crumb soaked in milk,
finely-chopped parsley and chives, salt, a pinch of grated nut-
meg, the same quantity of mixed spice and two or three raw
yolks of egg ; when well pounded, pass through a fine sieve,
spread a layer of this stuffing on a dish, fill the empty whites
of egg with the remainder, and brown in the oven, pour some
be'chamel sauce (see 16th of August), made with double
cream, over them, and serve.


54 THE 366 BILLS OF FARE.
FEBRUARY 23.
Potage a la crime d'orge. Puree of barley.
Raie au beurre noir. Skate, black butter sauce.
Poulets a la bonne femme. Chicken a la bonne femme.
Rosbif a 1'anglaise. Roast beef.
Pommes de terre sautees. Fried potatoes.
GEufs ti la neige. Poached whites of egg.
Puree of barley.
Prepare the same as pure'e of rice (see 27th of February).
Chickens a la bonne femme.
Cut up your fowls into joints; warm four ounces of chopped
carrots, and the same quantity of onions in some butter, when
brown, add the pieces of fowl, season with salt, pepper, and a
pinch of grated nutmeg, toss over the fire for ten minutes ; stir
in two tablespoonfuls of flour and five minutes after add a
tumblerful of stock, a wineglass of white wine, a bouquet of
mixed herbs, and half a pound of peeled tomatoes with all the
pips carefully removed. Cook over a slow fire for twenty-five
minutes, add two punnets of mushrooms, peeled and cut up to
the size of a florin, leave on the fire for ten minutes, take out
the bouquet of herbs, season with an ounce of finely-chopped
parsley, dish up the pieces of chicken in a pyramid and pour
the sauce and vegetables over them.
Puree of onions a la bretonne.
Brown your onions over a slow fire in butter and salt, when
a good colour stir in a little flour, moisten with good stock,
reduce and pass through a tammy. If required for soup, some
stock must be added to the puree, and fried bread handed
with it.


THE 366 BILLS OF fARE. 55
FEBRUARY 24.
Potage julienne. Julienne soup.
Truite au court-bouillon. Trout boiled in court-bouillon.
Jambon d'York a. 1'anglaise. York ham.
Pigeons rotis. Roast pigeons.
Champignons farcis. Stuffed mushrooms.
Gateau a la creme. Cream cake.
Trout boiled in court-bouillon.
Boil your trout in court-bouillon (see 18th of April); when
done, drain and lay on a dish, on which you have placed a
napkin and a bed of fresh parsley; reduce the sauce, thicken
with a little flour, and hand in a sauceboat.
York ham.
Cook the same as roast ham (see 21st of April), and serve
with stewed spinach.
Braised leg of mutton.
Bone a leg of mutton, leave the end of the bone, to use
as a handle, lard with thick fillets of bacon, seasoned with
mixed spices, salt, pepper, chopped parsley, and eschalots,
tie or skewer up the mutton to its original form. Line a
braising-pan with slices of beef, six carrots, and the same num-
ber of onions, add the mutton, moisten with stock and half a
tumblerful of brandy, season with laurel leaves, thyme, three
heads of cloves, and two heads of garlic, cover with a sheet of
buttered paper, and simmer for five hours with hot coals on the
lid of the braising-pan; when done, drain the mutton and glaze
it, serve with its own sauce passed through a tammy and
cleared of all grease, or with a puree of chicory.
Chocolate or coffee glaze for cakes.
Boil a pound of sugar in half-a-pint of water in a preserving-
pan ; when a thick syrup, stir in either some powdered chocolate
dissolved in a little water, or some strong coffee; glaze your
biscuits or cake with this, and place in the meat-screen until set.


S6 THE 366 BILLS OF FARE.
FEBRUARY 25.
Potage aux choux. Cabbage soup.
Petit sale aux choux. Salt pork and cabbage.
Langue de veau sauce tomates. Calf s tongue, tomato sauce.
Pluviers ou vanneaux rotis. Roast plover or lapwings.
Cardons a la moelle. Stewed cardoons and marrow.
'Madeleines. Madeleine cakes.
Cabbage soup.
Boil a piece of salt pork in water for an hour; add a
blanched cabbage cut into quarters, carrots, turnips, leeks,
celery, an onion stuck with a head of clove, pepper, and a
saveloy, simmer over a slow fire for four hours ; when ready to
serve, pour the soup over slices of bread in a soup-tureen,
hand the vegetables and pork in a separate dish.
Salt pork and cabbage.
See above for recipe.
Calf's tongue with tomato sauce.
Trim and scald your tongue, and leave until cold ; lard it
with fillets of bacon well seasoned with mixed spice and
chopped herbs, simmer in a stew-pan for four hours, in stock
seasoned with a bouquet of mixed herbs, two carrots, two
onions, and three heads of cloves; when done, split the
tongue in half, skin it and serve, covered with tomato sauce.
Boast plover.
T.hese birds must never be drawn, but wrapped up in slices of
bacon and roasted. Lay some pieces of toast in the dripping.
pan, and serve the plover on them.
Puree of chicory with cream.
Prepare the same as puree of chicory (see I7th of February),
but before serving stir in some cream, a lump of fresh butter,
and a little flour.


THE 366 BILLS OF FARE. 57
FEBRUARY 26.
Potage puree de pois au riz. Puree of peas with rice.
Brandade de morue. Cream of salt cod.
Aloyau braise a la royale. Braised sirloin of beef a la royale.
Poulet roti. Roast chickens.
Artichauts frits. Fried artichokes.
Biscuit glace au chocolat. Savoy cake glazed with chocolate.
Puree of peas with rice.
Make a pure'e of peas (see 23rd of January), when your soup
is ready to serve, add some boiled rice to it.
Pickled cabbage with oysters.
Soak the pickled cabbage in boiling water for ten minutes,
drain and dry in a cloth. Boil, in stock, a little dripping and
coarse black pepper; when cooked, arrange round a dish, and
fill the centre with stewed oysters (see 8th of April).
Braised sirloin of beef a la royale.
Bone your sirloin and roll it; lard with plenty of fillets of
bacon, place in a braising-pan and braise (see 28th of May) ; as
soon as it boils, make a smaller fire and simmer for four hours;
take out the beef and reduce the sauce to a glaze, pass through
a tammy and skim off all grease. Warm the beef in this sauce,
and serve covered with it.
Sweet spinach.
Cook your spinach in fresh butter ; when done, stir in some
pounded maccaroons, sugar, grated lemon-peel, and a pinch
of salt. Hand sponge fingers with this dish.
Savoy or sponge cake glazed with chocolate.
Make a Savoy cake (see I3th of August), and glaze with
chocolate (see 24th of February).


5 8 THE 366 BILLS OF FARE.
FEBRUARY 27.
Potage a la puree d'oignons bretonne. Puree of onions a la bretonne.
Quartier d'agneau farci. Stuffed forequarter of lamb.
Oie en daube. Cold braised goose.
Goujons frits. Fried gudgeon.
Asperges en branche. Boiled asparagus.
Flan de creme a la frangipane. Marrow frangipane tart.
Puree of rice.
Boil some rice in chicken broth for an hour, pass through a
tammy, add the necessary quantity of stock, season with salt
and pepper, warm and serve with dice of fried bread.
Cold braised goose.
Truss your goose for boiling, and cover it with slices of bacon
well seasoned with finely-chopped parsley, .chives, eschalots,
half a head of garlic, thyme, sage, pepper, and a pinch of
grated nutmeg, Peel some roasted chestnuts, warm them in
fresh butter, and fill the goose with them; line a braising-pan
with slices of bacon, put in the goose, cover with more bacon,
and moisten with equal quantities of water, stock, and white
wine ; surround the goose with pieces of knuckle of veal, four
carrots, four onions, four heads of cloves, a parsnip, whole
black peppers, mixed spices, and a bouquet of herbs. Simmer
for four hours; when done, place the goose on a dish; skim
all grease off the sauce, pass it through a tammy, reduce, and
leave until cold, when it will become a jelly; garnish the goose
with it, and serve.
Marrow frangipane tart.
See 4th of December.


THE 366 BILLS OF FARE. 59
FEBRUARY 28.
Potage aux laitues. Lettuce soup.
Maquereaux bouillis. Boiled mackerel.
Cotelettes de mouton a la jardiniere. Mutton cutlets a la jardiniere.
Canetons de Rouen rotis. Roast duckling.
Laitue a la flamande. Stuffed lettuce.
Gateau de pistaches. Pistachio cake.
Lettuce soup.
Blanch your lettuces and drain them, simmer over a slow-
fire in a little stock, and leave until they have absorbed all the
liquid, after which add the required quantity of soup, and when
hot pour into a soup-tureen, on slices of bread.
Mutton cutlets a la jardiniere.
Trim the cutlets, melt some fresh butter in a shallow sauce-
pan, add the cutlets, and season with salt, pepper, and a pinch
of grated nutmeg, when done on one side, turn the cutlets ; as
soon as they are thoroughly cooked, arrange them round an
entre'e dish, and garnish the centre with the following vege-
tables : Take some button mushrooms, french beans, green
peas, young carrots, and turnips, cut into small balls, and boil
in stock ; moisten some brown thickening with stock and
simmer the vegetables in it until the sauce is quite thick ;
place a fine white head of boiled cauliflower in the centre of
the cutlets, and surround with these vegetables.
Vegetable salad and smoked salmon.
Prepare the same way as Russian salad (see 313t of October),
leaving out the partridge and chicken.


60 THE 366 BILLS OF FARE.
FEBRUARY 29.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Puree de pois verts au riz. Pure"e of green peas and rice.
Cabillaud a la hollandaise. Cod a la hollandaise.
Choucroute aux huttres. Pickled cabbage and oysters.
Ecrevisses en buisson. Crayfish.
Salade de legumes garnie de saumon Vegetable salad with smoked sal-
fume. mon.
Blanc-manger. Blanc-mange.
Puree of haricot beans.
Prepare the same aspure'e of haricot beans (see 2nd of July),
but for fast days use cream or milk instead of stock.
Blanc-mange of almonds.
Blanch one pound of sweet almonds and half an ounce of
bitter almonds, soak in cold water, so as to make them per-
fectly white, pound in a mortar and moisten gradually with two
pints of milk, squeeze through a cloth into a bowl. Dissolve
two ounces of gelatine and three quarters of a pound of sugar
in a pint and a half of water, when cold add to the milk of
almonds, flavour with a little orange-flower water, pour into a
mould and place in the refrigerator for two hours, by which
time it will have set.
Mushrooms on toast.
Peel your mushrooms and place in a saucepan with a lump
of fresh butter, chopped parsley and chives, salt, black pepper,
a pinch of grated nutmeg and some stock, toss them until
cooked. Butter some round slices of crust of bread, toast
them, and place on a dish. Thicken the sauce of the mush-
rooms with yolks of egg, squeeze some lemon juice over them,
and dish up on the pieces of toast.


Tff£ 366 BILLS OF FARE. 61
MARCH 1.
Potage a la puree de lentilles. Pure'e of lentils.
Carpe a 1'etuve'e. Stewed carp.
Cote de bceuf braisee au macaroni. Braised ribs of beef with maccaroni.
Accolade de lapereaux rotis. Brace of young rabbits roasted.
Artichauts a la bonne femme. Artichokes a la bonne femme.
Tartelettes de pommes. Apple tartlets.
Stewed carp.
Warm some fresh butter, a pinch of flour, and a few young
onions in a stew-pan ; when brown, add your carp cut into thick
slices, moisten with stock and red wine, and season with
butter, parsley, chives, eschalots, thyme, laurel leaves, mush-
rooms, a pinch of grated nutmeg, and young onions, stew
over a quick fire, and serve, garnished with fried sippets of
bread.
Braised ribs of beef with maccaroni.
Bone and roll the ribs of beef, and braise with white wine (see
z8th of May); when cooked, remove the beef, pass the sauce
through a tammy, skim off all fat, pour into a sauceboat, and
add the remaining half to some boiled maccaroni, season with
salt, pepper, a lump of fresh butter, and grated Parmesan
or Gruyere cheese ; place on a dish, and lay the ribs of beef
on it.
Artichokes a la bonne femme.
Trim the artichokes, and boil in boiling salt and water; when
done, plunge them into cold water, cut out the chokes and
warm them in boiling water, drain, and dish up, well-covered
with white sauce (see 23rd of August).


62 THE 366 BILLS OF FARE.
MARCH 2.
Potage brunoise aux pStes d'ltalie. Brunoise soup with Italian paste.
Chateaubriand grille. Broiled fillets of beef \ la Chateau-
briand.
Croquettes de poisson. Fish croquettes.
Pate de foies gras Plte" of foie gras.
Asperges en branches. Asparagus.
Chartreuse de pommes. Apple chartreuse or marmalade.
Broiled fillets of beef a la Chateaubriand.
Cut your fillets at least two inches thick, soak in oil for an
hour, and broil. Serve with Chateaubriand sauce (see 21st of
March), and garnish with fried potatoes and truffles.
Apple chartreuse or marmalade.
Peel twenty fine cooking apples, scoop out the cores, cut
them in half and slice them, boil a third of them in water,
sugar, and a pinch of saffron, drain, and boil the other third with
cochineal, and the remainder in plain sugar and water, line a
mouM with buttered paper, stick some thin strips of angelica
round the sides in any pattern you may fancy, place the different
coloured slices of apple in rings round the mould and fill the
centre with a marmalade made from the apple trimmings, turn
out of the mould, and serve. If a white chartreuse is preferred,
the apples must be soaked in lemon juice and water before
being cooked.


THE 366 BILLS OF FARE. 63
MARCH 3.
Consomme aux profiteroles. Clear soup with profit rolls.
Brochet sauce aux capres. Pike with caper sauce.
Chou farci. Stuffed cabbatre.
Selle de mouton rotie. Roast saddle of mutton.
Pure'e de haricots. Puree of haricot beans.
Omelette souffle'e. Omelet souffle".
Stuffed cabbage.
Choose a large white, close cabbage, take o'ff all the hard
green outside leaves, and blanch it; cut out the heart and press
between two plates to squeeze out all water. Make a stuffing
with finely-minced sausage-meat, four yolks of egg and marrow,
mix well together and spread a teaspoonful between each leaf,
tie up the cabbage to its original shape—t1e careful not to cut the
leaves with the string—simmer over a slow fire in stock, season
with a bouquet of herbs, onions, a saveloy, carrots, a pinch of
grated nutmeg, salt, and black pepper, cover the whole with
slices of bacon ; shake the stew-pan occasionally so that the
cabbage may not stick to the bottom and get burnt. Dish up
the cabbage after cutting off the string. Pass the sauce through
a tammy, clear of all grease, stir in a little thin browning, and
pour over the cabbage.


64 THE 366 BILLS OF FARE.
MARCH 4.
Potage a la francaise. French soup.
Bceuf bouilli sauce Robert. Boiled beef with Robert sauce.
Poularde en entree de broche. Roast fowl with tomato sauce.
Carpes frites. Fried carp.
Choux de Bruxelles au beurre. Brussels sprouts with butter.
Biscuit glace' au chocolat. Savoy or sponge cake glazed with
chocolate.
Robert sauce.
Brown some slices of onion in butter, and add a little flour.
Moisten with stock, white wine, and a few drops of vinegar, boil
for half an hour, skim off all grease, season with salt and
pepper, stir in a teaspoonful of mustard, and serve.
Boast fowl with tomato sauce.
Choose a fine fowl, stuff it with butter mixed with the juice
of a lemon and a little salt, truss as if for boiling. Rub the
breast with lemon juice, sprinkle with salt and pepper, lay
slices of lemon on it, with no peel or pips, wrap up in slices of
bacon and a buttered sheet of paper, roast on the spit with the
back of the fowl nearest the fire ; it will take about an hour to
cook; remove the bacon, &c., and serve with tomato sauce.
Brill, bechamel sauce.
Cook a brill in salt and water over a slow fire; do not let it
boil, or the fish will break ; drain it, and serve with bechamel
sauce (see 16th of August) in a sauceboat.


THE 366 BILLS OF FARE. 65
MARCH 5.
Potage branoise. Brunoise soup.
Alose a la hollandaise. Boiled shad, Hollandaise sauce.
Pigeons en ragout d'ecrevisses. Stetoed pigeons and crayfish.
Rosbif en broche. Roast beef.
Salsifis frits. Fried salsifis.
Meringues a la creme. Meringues with cream.
Boiled shad, Hollandaise sauce.
Clean out the shad by the gills, but do not scale it. Boil in
salt and water, when quite boiling make a smaller fire and
simmer for half-an-hour. Dish up, garnished with fresh parsley
and boiled potatoes. Hand some Hollandaise sauce separately.
Stewed pigeons with crayfish.
Blanch your pigeons and beat the backs so as to spread out
the breasts, boil in equal quantities of stock and white wine,
and season with salt and pepper, a bouquet of parsley, chives,
and two heads of cloves; when done take them out of the stew-
pan and cook some mushrooms, twelve shelled crayfish, and a
little flour in the sauce of the pigeons, boil for half an hour,
reduce and thicken the sauce with yolks of egg and cream,
season with finely-chopped parsley and a pinch of grated nut-'
meg, pour over the pigeons, and serve, garnished with the heads
of the crayfish.


66 THE 366 BILLS OF FARE.
MARCH 6.
Potage au vermicelle. Vermicelli soup.
Filets de soles a 1'italienne. Fillets of sole, Italian sauce.
Pluviers rotis en entree de broche. Roast plover with stewed mush-
rooms.
Rognon de veau roti. Roast calf s kidney.
Asperges a la sauce blanche. Asparagus with white sauce.
Souffle de riz. Rice souffle'.
Roast plover with stewed mushrooms.
Choose some young fat golden plover; chop up the trail
with parsley, eschalots, salt, pepper, and scraped bacon, stuff
the plover with it, cover with slices of bacon and buttered
sheets of paper, and roast. When done, serve on stewed
mushrooms (see 27th of November).
Asparagus with white sauce.
Scrape and wash some fine heads of asparagus, tie them up
into small bundles, cook in boiling salt and water, take off the
fire before the asparagus becomes too soft, serve with white
sauce, handed separately.
Bice souffle.
Boil seven ounces of rice flour in a pint of milk with a little
sugar and some pounded maccaroons, stir until it becomes a
thick smooth paste, flavour with vanilla or lemon, add four
or five yolks of egg, whip up the whites of the eggs and stir
them in, pour into a souffle dish, sprinkle with powdered
sugar, and bake in a moderate oven. A potato souffle' is pre-
pared in the same manner, only potato flour is used instead
of rice.


THE .366 BILLS OF FARE. 67
MARCH 7.
Potage paysanne. Peasant soup
Lamproie a 1'italienne. . Lampreys a 1'italienne.
Culotte de bceuf braisee. Braised rump-steak.
VolaiUe rotie. Roast fowl.
Pommes de terre a 1'anglaise. Potatoes a 1'anglaise.
Creme a la vanille. Vanilla cream.
Lamprey a 1'Italienne.
Fillet a fine lamprey and stew in a tumblerful of white wine,
a wine-glass of olive oil, chopped young onions, mixed herbs
and four heads of garlic, when boiling add the juice of a
lemon, and reduce the sauce. The garlic can be omitted if
not liked.
Potatoes a I'Anglaise.
Peel your potatoes and boil in salt and water. Melt a
lump of fresh butter in a saucepan, slice the potatoes, warm in
the butter, season with salt and pepper, and serve.. Do not
let the butter clarify.
Flemish garnish.
This garnish is composed of knuckle of ham, bacon, sausages,
german sausage, carrots, turnips, and glazed onions. The
larger part of the garnish is composed of well boiled white
cabbages, which have been thoroughly dried in a saucepan ;
brussels sprouts can also be used. This is an excellent garnish
for a rump-steak, a fillet of beef, or a roast ham.
F 2


68 THE 366 BILLS OF FARE.
MARCH 8.
Potage de riz Creey. Puree of carrot and rice.
Gigot bouilli sauce. aux capres. Boiled leg of mutton, caper sauce.
Anguille a 1'anglaise. Eel a 1'anglaise.
Vanneaux r6tis. Roast lapwings.
Ce"leri-rave a la demi-glace. Glazed celery roots.
Beignets de pommes a la d'Orleans. Apple fritters a la d'Orleans.
Eel, English fashion.
Soak some thick slices of eel for twenty-four hours in vinegar,
salt, pepper, and the peel of two or three lemons ; dry them
in a cloth and either roll in some very thin paste or dip into
batter, fry until a good colour. Reduce some stock until thick,
add the juice of a lemon, stir in some anchovy, and hand in a
sauceboat with the fried eel.
Boast lapwings.
Do not draw your lapwings, wrap them up in slices of bacon
and a buttered sheet of paper; lay some slice of fried bread in
the dripping-pan, roast the birds and serve on bread. Lap-
wing's eggs are very excellent to eat and difficult to procure.
Apple fritters a la d'Orleans.
Roll out some brioche paste (see 24th of December), peel
and scoop out the cores of some cooking apples, cut them in
half, stew in syrup, drain and leave until cold. Roll each
piece in some of the paste, and plunge into boiling lard.
Skate with black butter sauce.
Boil the skate in salt and water, place. in a dish, and cover
with black butter sauce. Garnish with pickled gherkins and
fried parsley.


THE 366 BILLS OF FARE. 69
MARCH 9.
Potage Cond& Conde soup.
Carpe garnie d'un ragout de lait- Carp with stewed roe.
ances.
Jambon a la choucroute. Ham and pickled cabbage.
Caneton de Rouen roti. Roast duckling.
Artichauts frits. Fried artichokes.
Tartelettes a la vanille. Vanilla tartlets.
Fried artlchokes.
Cut your artichokes into slices lengthways, remove the
chokes, cut off the tops of the leaves, trim the bottoms, wash
them in vinegar and water, drain them and dip into a thin
paste, made of eggs, flour,-cream, pepper, salt, and half a wine-
glass of brandy ; fry in either olive oil or lard ; serve garnished
with fried parsley and sprinkled with salt.
Vanilla tartlets.
Pound five ounces of Jordan almonds and the same quantity
of sugar in a mortar, add one ounce of powdered sugar and
some vanilla sugar. Whip up six whites of egg, add the
almonds and sugar ; line your tartlet-pans with some light paste
and fill with the whipped eggs, bake in a slow oven, glaze with
some white sugar, and serve either hot or cold.


70 THE 366 BILLS OF FARE.
MARCH 10.
MENU EN MAIORE. BILL OF FARE FOR FAST DAY.
Potage a la Monaco. White soup a la Monaco.
Alose grillee a 1'oseille. Broiled shad and sorrel.
Salmis de pilets. Salmis of pintail.
Brochet farci et r6ti. Stuffed roast pike.
CEufs a la tripe. Eggs a la tr1pe.
Gateau de riz. Rice cake.
White soup a la Monaco.
Cut up some bread into slices, sprinkle with powdered sugar,
toast and place them in a soup-tureen, sprinkle with salt; pour
some boiling cream or milk, thickened with yolks of egg, over
the toast, and serve.
Broiled shad with sorrel.
Soak your shad for an hour in olive oil, seasoned with
mixed herbs, salt, and pepper. Broil on the gridiron, moisten
with the oil in which it was soaked, and serve on a puree of
sorrel (see 23rd of December).
Stuffed roast pike.
Keep your pike for two days after catching; scale, draw it,
and lard with fillets of anchovies and gherkins, and stuff with egg
stuffing (see 16th of December). Spread some branches of
mixed herbs, sprinkled with mixed spice and salt, on a large
sheet of buttered paper, in which wrap the pike, fasten it on
with skewers and roast, baste with white wine and melted butter.
Serve with thick piquante sauce (see 26th of June).
Nun's sighs.
Warm a lump of butter the size of a walnut, a lump of sugar,
a little lemon-peel, and a pinch of salt in a tumblerful of water,
let it boil over two or three times ; stir in some flour until it
becomes a thick paste, and continue stirring until it is cooked,
which you can tell, if the paste does not stick to your finger;
leave in the saucepan until cold, then stir in one egg at a
time until it is thin enough to drop out of a spoon. Take
a dessert spoon and drop lumps of the paste about the size of a
walnut into lard which is not quite boiling, take out when
swollen to four times their original size and of a golden colour.
Sprinkle with sugar and serve hot; they are also very nice cold.
The flavouring can be varied by omitting the lemon-peel and
stirring in a little orange-flower water with the first egg.


THE 366 BILLS OF FARE. 71
MARCH 11.
Consomme aux croutes grillees. Soup with baked bread-crusts.
Poule au pot. Fowl bo1led in stock.
Saute de lapereaux. Young rabbits fried.
Rosbif roti. Roast beef.
Choux-fleurs gratines au Parmesan. Baked cauliflowers with Parmesan
cheese.
Creme au chocolat. Chocolate cream.
Fowl boiled in stock.
Cook your fowl in uncleared stock after the vegetables have
been put in (see 1st of July), simmer until sufficiently done,
serve sprinkled with coarse salt, and hand some bourgeoise sauce
in a sauceboat.
Young rabbits fried.
Cut up your rabbits into joints, soak in water and dry in a
cloth to remove all blood, warm some butter seasoned with
mixed spices, salt, and pepper in a frying-pan, toss the pieces
of rabbit in it until quite firm, sprinkle with chopped parsley
and eschalots, leave on the fire for a few minutes, and serve.
Only very young rabbits can be used for this dish.
Chocolate cream.
Stir two ounces of powdered sugar into a pint of double
cream, boil until reduced to about half the quantity; when cold,
add the yolks of three eggs, and two ounces of finely-grated
chocolate ; cook in a bain-marie ; when done, pour'into a glass
dish, and serve cold.
Chocolate fingers with cream.
Make some paste, the same as for nun's sighs (see loth of
March), only keep it thick enough to roll out and cut into the
shape of ladies' fingers ; bake in the oven, glaze with chocolate
(see 24th of February), and fill with chocolate cream.


72 1 . THE 366 BILLS OF FARE.
MARCH 12.
Potage au tapioca. Tapioca soup.
Cabillaud a la hollandaise. Cod a la hollandaise.
Poularde a la bourgeoise. Boiled fowl, bourgeoise sauce.
Gigot d'agneau roti. Roast leg of lamb.
Champignons au gratin. Baked mushrooms.
Gateau de semoule a la creme. Semolina cake with cream.
Cod a la Hollandaise.
Clean out your cod, fill it with coarse salt, rub the sides
and sprinkle them with fine salt, and leave in a cool place
for three or four hours. Two hours before cooking it, wash
the cod, make several slits down the back, tie a string round
the head, and soak in milk and water. Boil in boiling salt
and water, add two pints of boiling milk, and lekve on the.
fire for three-quarters of an hour, if a very large fish it will
take a little longer to cook. When done dish up on a napkin,
garnished with boiled potatoes and fresh parsley. Melt some
fresh butter in a bain-marie, season with salt, pepper, a pinch
of mixed spice, and the juice of a lemon; hand in a sauceboat
with the cod.
Garnish a la G-odard.
This is used chiefly for garnishing roast turkeys, fat pullets or
a fillet of beef. Boil some large truffles, cockscombs and sweet-
breads larded with fillets of truffles in stock, season with salt
and pepper, cook some large quenelles (see 3rd of September)
in the same stock and garnish your dish.


THE 366 BILLS OF FARE. 73
MARCH 13.
Potage au macaroni avec Parmesan. Maccaroni soup with Parmesan
cheese.
Epaule de mouton en ballon aux Braised shoulder of mutton and
oignons glaces. glazed onions.
Poulet a la chasseur. Grilled chicken a la Chasseur.
Pate de saumon, ou poissons frits. Salmon pie or fried fish.
Salade de pommes de terre. Potato salad.
Eclairs aux ceufs. Chocolate f1ngers with cream.
Braised shoulder of mutton and glazed onions.
Bone your shoulder of mutton, leaving the stump to use as
a handle, lard with bacon well seasoned with chopped herbs,
salt, and pepper, roll the mutton into the shape of a balloon,
and sew together with a trussing-needle. Line a braising-pan
with slices of bacon, put in the shoulder of mutton, add the
shoulder-bone, some carrots, onions, two heads of cloves,
laurel-leaves, thyme, and some stock; cover with slices of bacon
and a buttered sheet of paper, and*simmer over a slow fire.
When done, cut the string with which it has been sewn to-
gether, and dish up, garnished with glazed onions (see 14th of
January).
Grilled chicken a la Chasseur.
If possible procure some young chickens for this dish, split
them down the back and beat until flat; if you have large
fowls, they must be cut up into joints. Soak for an hour in
olive oil, seasoned with salt, pepper, slices of onion, parsley,
and lemon juice ; bread-crumb lightly, and grill on a gridiron;
if cut up into joints, dish up in a pyramid. Add some slices
of fried onion and chopped ham to some Madeira sauce (see
i gth of August), and pour over the grilled chicken.


74 THE 366 BILLS OF FARE.
MARCH 14.
Potage crime de riz a la peluche de Puree of rice with chervil.
cerfeuil.
Esturgeon au court-bouillon. Stewed sturgeon.
Langue de bceuf au gratin. Baked ox-tongue.
Canards sauvage rotis. Roast wild duck.
Asperges a 1'huile. Asparagus with oil and vinegar.
Omelette au rhum. Rum omelet.
Stewed sturgeon.
Choose either a small sturgeon, or have a slice from a large
one, boil in court-bouillon (see 18th of April), cover the lid
of the saucepan with hot coals, moisten the fish occasionally
with the sauce in which it is boiling, and serve with Italian
sauce, to which add some of the fish liquor reduced, and a
pinch of cayenne pepper.
Baked ox-tongue.
Trim your tongue and braise it (see 28th of May); when
cooked, skin it, and leave until cold. Cut it up into thick
slices. Pound the crumb of a stale loaf in a mortar, with
some chopped parsley, chives, three eschalots, a few tarragon-
leaves, capers, an anchovy, and fresh butter, cover the bottom
of a plated or tin dish with half of this stuffing, lay the slices
of tongue on it, and cover with the remaining half; sprinkle
with a little melted butter and stock, and bake, serve when a
good colour.
Asparagus with oil and vinegar.
Cook the same as asparagus (see 6th of March), but hand
oil and vinegar with it, instead of white sauce.


THE 366 BILLS OF FARE. 75
MARCH 15.
Potage a la parisienne. Parisian soup.
Bceuf a la mode. Bceuf a la mode.
Pluviers en salmis. Salmis of plover.
Alose rotie. Roast shad.
Petits pois nouveaux a 1'anglaise. Green peas a 1'anglaise.
Crepes. Pancakes.
Boast shad.
You must have a fine, fat shad to be able to cook it in this
manner. Clean and scale your fish, make several slits down
the sides, do not cut too deep, and soak for an hour in olive
oil, season with salt, pepper, parsley, chives, and thyme; turn
the fish several times whilst soaking, roast, and baste it with
the olive oil. Dish up on a napkin, and garnish with fresh
parsley. The best manner to carve such a large fish is to make
a deep incision down the back from head to tail, and then to
cut off slices down the side ; ten good helpings ought to be cut
off a shad twenty-five inches long without touching the inferior
parts of the fish. Cut off the fins before serving. The roe
of the sturgeon is excellent.
Fillets of sole with Italian sauce.
Fry the fillets' in hot melted butter, when done, cover with
Italian sauce (see 13th of October).
Tartare sauce.
Take three tablespoonfuls of bechamel sauce (see 16th of .
August), stir in a bowl with two yolks of egg, a little salt, pepper,
and grated nutmeg ; when well mixed, add some olive oil, drop
by drop, until the sauce is quite thick, flavour with a few drops
of tarragon, add a little finely-chopped chervil, tarragon, and
eschalot. Serve in a sauceboat.


76 THE 366 BILLS OF FARE.
MARCH 16.
Potage aux pates d'ltalie. Clear soup with Italian paste.
Carrelets grilles. Broiled plaice.
Aloyau a la Godard. Sirloin of beef a la Godard.
Volaille rotie. Roast fowl.
Celeri au jus. Stewed celery.
Parfait au cafe. Coffee blanc-mange.
Broiled plaice.
Clean and wash your fish, dip into olive oil, sprinkle with
salt and pepper, place a mat of straw reeds, like those used for
cream cheeses, on the gridiron, broil the fish on it over a slow
fire ; when done, cover with caper sauce (see 3rd of May).
Sirloin of beef a la Godard.
Trim and bone your sirloin, roll the topside and tie round
with string, put it in a braising-pan and braise (see 2 8th of
May). When the beef is cooked, place it on a dish, pass the
vegetables and sauce through a tammy, skim off all grease and
warm in a saucepan with a little stock, sliced sweet-breads, some
bottoms of artichoke's cut into quarters, button mushrooms,
and add at the last some fried eggs. Garnish the beef with
it, and serve.
Cream quenelles.
Warm a lump of butter the size of a walnut, a pinch of black
pepper, some grated nutmeg, and a tumblerful of cream, let it
boil over two or three times, stir in some flour until it becomes
a thick paste, leave until cold, add one egg at a time until the
paste is thin enough to drop out of a spoon, take a teaspoonful
at a time of the paste and drop into boiling water. When
poached the quenelles will be ready to serve.


THE 366 BILLS OF FARE. 77
MARCH 17.
Consomme' aux quenelles. Clear soup with quenelles.
Truite a la Chambord. Trout a la Chambord.
Lapereau en papillote. Broiled young rabbits in cases.
Selle d'agneau roti, cresson. Roast saddle of lamb and water-
cresses.
Epinards au veloute". Spinach with veloute sauce.
Tourte a la creme d'amandes. Open tart with almond cream.
Trout a la Chambord.
Plunge the trout into boiling water and skin them, after
•which wash them thoroughly in several waters, drain, and
cook in wine marinade sauce (see 3rd of December), when
done, drain and place on a dish. Cook some larded sweet-
breads, fish quenelles, and crayfish in financiere sauce (see 2 7th
of December), and garnish.the trout with them.
Broiled young' rabbits in cases.
Cut up the rabbits into joints, remove all the larger bones,
and cover each piece with the following stuffing: take some
stale grated bread-crumb, scraped bacon, finely-chopped parsley,
eschalots, mushrooms, salt, pepper, and a head of garlic, mix
well together. Cover each piece with a slice of bacon, and
wrap up in a case of buttered paper, broil over a slow fire, and
serve in the cases.
Boast saddle of lamb.
Roll and skewer the flanks of the saddle, wrap it up in
buttered sheets of paper, roast for an hour and a half, baste
frequently, and serve with its own gravy.


78 THE 366 BILLS OF FARE.
MARCH 18.
Potage au pain. Bread soup.
Piece de bceuf sauce tomates. Braised beef with tomato sauce.
Anguille au soleil. Fried eel.
Pintades rftties. Roast guinea fowl.
Petits pois au beurre. Green peas and butter.
Meringues a la creme. Meringues with cream.
Fried eel.
Cut an eel into thick slices, and boil in marinade sauce (see
3rd of December); when cold, drain it, bread-crumb and dip
into eggs beaten up with salt and pepper, fry the pieces of eel,
and serve, covered with ravigote sauce (see 2 gth of May).
Meringues with cream.
Whip up twelve whites of eggs with an egg-whisk until a
thick cream; stir in a pound of sifted sugar, flavour with
either essence of vanilla or lirne juice, lay some sheets of
paper on a slab of wood, take a table-spoonful at a time of
the whipped egg, drop on the paper in an oval shape, smooth
the surface by drawing the spoon quickly over it, sprinkle
with sifted sugar, and bake in a slow oven until a golden
colour. When done take the meringues carefully off the
paper, scoop out the centres with a spoon, place them in a
sieve, and dry in the oven. Just before serving, fill the merin-
gues with whipped cream, flavoured with either vanilla or
lemon juice and a little powdered sugar, join two halves
together, and dish up in a pyramid.
Garnish a la financiers.
This garnish is composed of fat goose's liver, kidneys, cocks-
combs, truffles, and quenelles of fowl, all cooked in Spanish
sauce (see 3rd of November), with the addition of a wine-
glassful of sherry; and is mostly used for garnishing fat
pullets, fowls, or fillets of beef.


THE 366 BILLS OF FARE. 79
MARCH 19.
Consomme" aux ceufs poches. Clear soup with poached eggs.
Tanches au court-bouillon. Tench boiled in court-bouillon.
Tendrons d'agneau aux pointes Braised breasts of lamb and
d'asperges. asparagus.
Rosbif a 1'anglaise. Roast beef.
Pommes de terre sautees. Fried potatoes.
Creme d'araandes. Almond cream.
Tench boiled in court-bouillon.
Scale and clean your tench, and boil in court-bouillon (see
18th of April); when done, serve with white caper sauce in a
sauceboat.
Braised breasts of lamb and asparagus.
Put two breasts of lamb in a braising-pan, and braise them
(see 28th of May); when cooked, leave in the braising-pan
until cold; cut them up into pieces, and cook in a stew-pan
with some clear stock, leave on the fire until reduced to a
glaze. Dish up with a fried slice of bread between each piece
of lamb, and garnish the centre of the dish with stewed
asparagus (see 28th of April).
Almond cream.
Blanch three ounces of Jordan almonds, three bitter almonds,
and pound them ; stir into a pint of boiling cream, pass through
a hair sieve, and add three yolks of egg, three ounces of
powdered sugar, and a little orange-flower water; cook in a
bain-marie; when done, pour into a glass dish, and serve-cold,
garnished with burnt almonds.
Garnish a la Chipolata.
This garnish is composed of Chipolata sausages, lean bacon,
peeled roast chestnuts, carrots cut into small round balls, and
button mushrooms, cooked in Spanish sauce (see 3rd of
November).


8o THE 366 BILLS OF FARE.
MARCH 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Julienne maigre. Julienne soup for fast day.
Truite sauce genevoise. Trout, Geneva sauce.
Macaroni en timbale. Timbale of maccaroni.
Sarcelles roties. Roast teal.
Haricots rouges a la bourguignonne. Red haricot beans a la bourgui-
gnonne.
Gateau de riz au caramel. Rice cake with burnt sugar.
Timbale of maccaroni.
Boil your maccaroni in salt and water, when done, drain,
and season with pepper, fresh butter, and equal quantities of
grated Parmesan and Gruyere cheese. Line a mould with
some short paste rolled out very thin, fill with the maccaroni,
cover with paste, and lay a sheet of buttered paper over it to
prevent the paste getting burnt, bake in a moderate oven for
three quarters of an hour, or longer if it is a very large mould;
when cooked, turn it out of the mould and serve very hot.
Bed haricot beans a la bourguignomie.
Boil some red haricot beans in the stock of julienne for
fast days (see 3oth of June), add a lump of butter, a bouquet
of mixed herbs, and an onion stuck with cloves. When quite
cooked, remove the onion and bouquet of herbs, and stir in a
little red wine, salt, and pepper. Serve hot.
Semolina quenelles.
Stir five yolks of egg, six ounces of fine semolina, salt and
a pinch of grated nutmeg into six ounces of fresh butter. Take
a dessert-spoonful at a time of this paste and poach in boiling
water, when the quenelles will be ready for use.


THE 366 BILLS OF FARE. Si
MARCH 21.
Potage Crecy. Puree of carrots.
Bar a 1'eau de sel. Boiled bass.
Cotelettes de pore frais grillees, Pork cutlets with poivrade sauce.
sauce poivrade.
Dinderfitie. Roast turkey-hen.
Asperges en branches. Asparagus.
Pains de la Mecque. Mecca loaves.
Boiled bass.
Clean, scrape, and wash your fish, drain it, and cook in
warm salt and water; as soon as it boils, take the fish-pan off
the fire and place it near enough to the fire for the water to
simmer for twenty minutes, leave the fish in its liquor until
time to serve it. Dish up on a napkin, garnished with fresh
parsley and boiled potatoes.
Poivrade sauce.
Take a tumblerful of vinegar, a quarter of an ounce of laurel-
leaves, the same quantity of thyme and onion, one ounce of
chopped parsley, one ounce of chopped eschalot, salt, and
pepper, simmer in a saucepan until reduced, but do not let it
burn; stir in an ounce of butter, a teaspoonful of flour, and
some stock, continue stirring for a quarter of an hour, with a
wooden spoon, take off the fire, and serve.
Chateaubriand sauce.
Melt some meat glaze in a - little white wine, stir in some
Spanish sauce (see 3rd of November), and when time to serve
thicken with maitre d'hotel sauce (see 23rd of March).


82 THE 366 BILLS OF FARE.
MARCH 22.
Potage puree de pommes de terre a Puree of potatoes with chervil.
la peluche de cerfeuil.
Alose a la hollandaise. Boiled shad, hollandaise sauce.
Cotelettes de mouton aux pointes Mutton cutlets with asparagus.
d'asperges.
Becassines roties. Roast snipe.
Artichauts a la barigoule. Stuffed artichokes a la barigoule.
Biscuit au beurre. Butter biscuits.
Puree of rice with chervil.
Make a pure'e of rice (see 27th of February), stir in the
necessary quantity of stock, and two teaspoonsful of chopped
chervil.
Leg of mutton a la Provencale.
Hang a leg of mutton until very tender; lard it with
fillets of anchovies, garlic, and bacon, wrap it up in a sheet of
paper spread with lard, roast, and serve with piquante sauce.
Stuffed artichokes a la brigoule.
Choose some young artichokes ot medium size, cut out the
chokes, trim the leaves, and blanch them. Warm some chopped
parsley, mushrooms, eschalots, scraped bacon, a pinch of
mixed spice, salt, and pepper, in butter; when done, fill the
artichokes with this stuffing, tie a string round them to keep
the leaves in their original shape, and place them in a sauce-
pan, covered with slices of bacon, and sprinkled with olive
oil, fix the lid on tight, and when cooked, serve the arti-
chokes with their own sauce reduced, or with Italian sauce.


THE 366 BILLS OF FARE. 83
MARCH 23.
Consomme aux lazagnes. Clear soup with Italian paste.
Goujons frits. Fried gudgeon.
Fricassee de poulets. Fricasse'e of fowl.
Gigot r6ti. Roast leg of mutton.
Puree de navets. Puree of turnips.
Gateau de riz. . Rice cake.
Fricassee of fowl.
Cut up your fowls into joints and soak in warm water
until thoroughly clean, dip the pieces into cold water, drain,
broil the legs, so as to remove the skin, split the gizzards, cut
off the heads and use the best half of the necks; wash the
livers, sprinkle the whole with flour and warm in a saucepan,
stir them all the time so that the butter may not brown,
after five minutes add some stock, two heads of cloves,
cockscombs, pieces of sweet-bread, mushrooms, morels, a
bouquet of mixed herbs, salt, and pepper; simmer over a
moderate fire until sufficiently done, thicken the sauce with
yolks of egg, a little cream and lemon juice ; pile the pieces of
chicken in an entrde dish, reserving the breasts and wings for
the last, pour the sauce over them and garnish with large
crayfish. This excellent entre'e must be numbered amongst
the classical dishes of French culinary art.
Maitre d'hotel butter.
Take a tablespoonful of mixed herbs, composed half of
finely-chopped parsley, a quarter of chervil leaves, and a
quarter of watercress, mix into a pound of fresh butter, add
one or two chopped tarragon leaves, the juice of a lemon and
two or three yolks of egg, this butter will keep a long time.
G 2


84 THE 366 BILLS OF FARE.
MARCH 24.
Potage Faubonne. Faubonne soup.
Saumon sauce genevoise. Salmon, Geneva sauce.
Poularde a la Grimod. Fowl a la Grimod.
Filet de bceuf r6ti Roast fillet of beef.
Asperges au beurre. Asparagus with butter.
Qiufs a la neige. Poached whites of egg.
Fowl a la Grimod de la Beyniere.
Clean and truss a fine fowl or fat pullet, beat the back so
as to flatten the breast as much as possible, fill it with a
stuffing composed of chopped truffles, chicken's liver, mush-
rooms, parsley, chives, salt, coarse black pepper, beef marrow,
and a little butter and lard. Warm the fowl for a few minutes
in melted butter, and cover it with slices of crumb of bread,
cut the length of the fowl and about a quarter of an inch thick,
lay some slices of lean ham of the same size over them, and
wrap the whole in a buttered paper, roast, and serve with its
own gravy.
Baked mushrooms with bread-crumbs.
Prepare the same as stuffed mushrooms (see 4th of September).
Poached whites of egg.
Boil a pint of milk, two tablespoonsful of orange-flower
water and four ounces of sugar in a saucepan; whip up six
whites of egg and drop in a dessert-spoonful at a time of the
whipped egg into the milk; when poached, place them on dish,
thicken the milk with beaten yolks of egg, and pour over the
poached whites. Serve cold.


THE 366 BILLS OF FARE. 85
MARCH 25.
Potage au pain. Bread soup.
Bfeuf bouilli garni de choux. Boiled beef and cabbage.
Barbue a la Parmesane. Baked brill with Parmesan cheese.
. Jambon roti. Roast ham.
Epinards au jus. Stewed spinach.
Darioles a la duchesse. Duchess cakes.
Baked brill with Parmesan cheese.
Break up any pieces of brill which may have been left from
the previous day's dinner, take out all the bones, and warm in
thick bechamel sauce (see 16th of August); place on a tin or
plated dish, smooth with the blade of a knife dipped in boiling
water, bread-crumb, and sprinkle with grated Parmesan cheese,
brown in the oven or with the salamander, and serve very hot.
Duchess cakes.
To make eighteen cakes, take one ounce of flour and stir
well together with an egg; add six yolks of egg, four ounces
powdered sugar, six pounded maccaroons, a pinch of salt, and
lastly a whole egg, stir until perfectly mixed, and add a pint of-
cream, some strips of citron, a tablespoonful of currants, a pinch
of chopped angelica, glace' cherries, and some preserved orange-
flower leaves. Butter some small moulds, fill them with the
cream, bake, and when cooked, glaze with white sugar, and
serve very hot. These little cakes are most delicious.


86 THE 366 BILLS OF FARE.
MARCH 26.
Potage printanier. Spring soup.
Anguille a la bordelaise. Eel a la bordelaise.
Cotelettes de veau a la milanaise. Veal cutlets a la milanaise.
Canards sauvages rotis. Roast wild duck.
Croute aux champignons. Mushrooms on toast.
Compote de poires. Compote of pears.
Clear stock a la Fran^aise.
This soup, which is the result of keeping a stockpot always
going, is generally made in an earthenware pot, .or in a well-
tinned stockpot. Cut up your soup-meat into small pieces, crush
the bones, put in as many pints of water as there are pounds of
beef, flavour with salt, place on the fire, when it boils, skim,
and add carrots, turnips, parsnips, a bouquet of parsley, a
laurel-leaf, two heads of cloves, a broiled onion, and a lump
of sugar. Simmer for seven hours; if the soup is required
to be extra good, a fowl can be boiled in it, but if so, no
sugar will be required. Clear off all grease, and pass through
a tammy.
Spring soup.
Cut up some carrots, turnips, and leeks into fine strips,
warm in fresh butter until slightly brown ; boil in a little stock
for an hour, add some asparagus heads, green peas, and
french beans, which have been boiled in water; pour in the
necessary quantity of stock, skim off all grease, and when
boiling, pour into a soup-tureen over toasted crusts of bread.


THE 366 BILLS OF FARE. 87
MARCH 27.
Potage a la puree de pois. Puree of green peas.
Morue a la ma1tre d'hotel. Salt cod a la ma1tre d'hotel.
C6telettes de mouton sauce tomates. Mutton cutlets with tomato sauce.
Pate de becassines. Pate of snipe.
Macedoine de legumes en salade. Mixed vegetable salad. -
Soupirs de nonne. Nun's sighs.'
Salt cod a la maitre d'hotel.
Soak a piece of salt cod for twenty-four hours, change the
water frequently, scrape the fish and boil in water, when cooked,
drain and place in a fish-pan. Melt sufficient fresh butter to make
a good sauce for the cod, flavour with pepper, a pinch of
grated nutmeg, chopped parsley and chives, a pinch of flour,
and a tea-cupful of the water in which the cod was boiled;
stir this sauce, and pour it over the fish; leave on the fire
until the cod is quite hot, stir the sauce the whole time, or the
butter will become oily, squeeze the juice of a lemon over it,
and serve when the sauce has thickened.
Fish glaze.
Simmer the heads and trimmings of turbot, whiting, and
gurnet in water, with a fifth part of white wine, for several
hours; season with carrots, leeks, onions, a bouquet of mixed
herbs, and a head of garlic. Pass through a tammy, and
reduce to a glaze, and keep until required.
Chicken glaze.
Prepare the same as above, only use trimmings and bones
of chicken instead of fish.
Mutton cutlets with tomato sauce.
Trim your cutlets, dip them into melted butter, sprinkle
with salt and pepper, and grill on the gridiron, be care-
ful to turn the cutlets, serve them at the end of five or six
minutes with tomato sauce (see 6th of January).


88 THE 366 BILLS OF FARE.
MARCH 28.
Consomme k la chiffonnade de cer- Clear soup with chervil-leaves.
feuil.
Limandes frites, sauce Colbert. Fried dab, Colbert sauce.
Foie de veau a 1'italienne. Calf s liver a 1'italienne.
Quartier d'agneau farci roti. Stuffed forequarter of lamb.
Salsifis frits. Fried salsifis.
Gateau aux amandes. Almond cake.
Clear soup with chervil-leaves.
Cut up some chervil-leaves, and boil in your stock; the
flavour of these leaves is a great improvement if the stock
happens to be rather poor.
Calf s liver a 1'Italienne.
Cut up the liver into thin slices; put some olive oil, melted
lard, and white wine in a saucepan, cover the bottom with
chopped parsley, chives, and mushrooms, sprinkled with salt
and pepper, place a layer of calf's liver on this, and continue
in the same manner until the saucepan is nearly full, cover
with slices of bacon, and cook over a slow fire with hot coals
on the lid of the saucepan; serve either with Italian sauce
(see 13th of October), or with its own sauce reduced, and
cleared of all grease.
Stuffed forequarter of lamb.
Take the meat out of two or three sausages, some chopped
bacon, a wine-glassful of cream, some bread-crumbs and
chopped mixed herbs, mix the whole well together, and
thicken with yolks of egg; raise the shoulder with a knife
without cutting the skin, fill with the stuffing, and sew it down
with a trussing-needle and string. Wrap in a buttered sheet
of paper, and roast. Serve with Spanish sauce (see 3rd of
November), or with stewed bottoms of artichokes.


THE 366 BILLS OF FARE. 89
MARCH 29.
Garbures gratinees. Bread and cabbage soup a la
gasconne.
Raie au beurre noir. Skate with black butter sauce.
Rosbif garni de pommes de terre. Roast beef and baked potato es.
Terrine ou Pate froid. Cold game pie.
C£leri-rave au jus. Stewed celery roots.
Tartelettes de poires. Pear tartlets.
Bread and cabbage soup a la G-asconne.
Line a stew-pan with slices of bacon, add some.white
cabbages cut into quarters, chopped bacon, carrots, onions,
a bouquet of mixed herbs, salt, and pepper, simmer over a slow
fire in stock until cooked. Simmer some slices of bread-crumb
in stock until quite soft. Sprinkle the bottom of an earthen-
ware pot which is fire-proof, with equal quantities of grated
Parmesan and Gruyere cheese, fill with alternate layers of
cabbage, and soaked bread-crumb, sprinkle each layer with
grated cheese, arrange so that you finish filling the pot with
cabbages, which must have an extra quantity of cheese sprinkled
over them; brown in the oven, and serve very hot. Hand
some clear stock in a separate tureen, as some people do not
like such thick soup.
Mint sauce.
Reduce equal quantities of vinegar and water, sweeten with
a lump of sugar, and stir in some finely-chopped mint.


po THE 366 BILLS OF FARE.
MARCH 30.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage aux choux verts. Green cabbage soup.
Alose au court-bouillon. Shad boiled in court-bouillon.
Timbale de macaroni a 1'italienne. Timbale of maccaroni a 1'italienne
Carpes frites. Fried carp.
Asperges a la creme. Asparagus with cream.
Gateau de riz. Rice cake.
Shad boiled in court-bouillon.
Clean out your fish by the gills, sew up the head, and boil
in court-bouillon (see 18th of April). When done, drain and
dish up on a napkin, garnished with fresh parsley. Hand
some white sauce (see 31st of January) in a sauceboat, or
oil and vinegar. A sauce can also be made by passing
whatever court-bouillon remains through a tammy and warm-
ing it in a quarter of a pound of fresh butter, stir in a little
flourand a dessert-spoonful of anchovy butter (see 171)1 of May),
and hand in a sauceboat.
Asparagns with cream. ,
Cut up some heads of asparagus, wash and drain them, melt
some fresh butter in a saucepan, warm the asparagus heads
in it, and stir in some be'chamel sauce (see 16th of August) ;
when done, serve covered with the sauce.
Bice cake.
Thoroughly wash half a pound of fine rice, boil in boiling milk
and a little lemon-peel; when done, leave until cold, stir in
five ounces of powered sugar, a pinch of salt, four whole eggs,
and four yolks of egg; keep the whites in a bowl. Butter a
mould, and sprinkle with bread-crumbs, whip up the whites
of egg and stir them into the rice, fill the mould and bake for
half an hour; when cooked, turn out of the mould, and serve.


THE 366 BILLS OF FARE. 91
MARCH 31.
Potage printanier. Spring soup.
Rougets sauce aux huitres. Red mullet and oyster sauce.
Marinade de cervelles. Calf s brain Iritters.
Filet de bceuf r6ti au Madere. Roast fillet of beef, Madeira sauce.
Petits pois nouveaux a 1'anglaise. Green peas a 1'anglaise.
Tartelettes de fraises. Strawberry tartlets.
Bed mullet and oyster-sauce.
Boil two onions, a chopped carrot, some branches of parsley,
and salt in three pints of water, and two tablespoonsful of
vinegar, leave on the fire for twenty minutes, pass through a
tammy ; when cold, place in a stew-pan, add your mullet, which
have been cleaned, boned, and the heads sewn up, boil over a
quick fire, and when cooked, simmer for ten minutes, cut off
the string from the heads before serving, drain, and dish up,
covered with oyster sauce (see 18th of November).
Boast fillet of beef, Madeira sauce.
Roast your fillet and baste with dripping, to which you have
added two tumblers of Madeira and a pinch of white pepper.
Clear the gravy of all grease, and serve with the beef.
Calf s brain fritters.
Cook the same as chicken fritters (see 4th of June).
Purslane fried in batter.
Take some stalks of purslane, the juice of a lemon, some
powdered sugar, and a pinch of grated cinnamon, pound them
well together, and leave to soak for two hours. Dip the stalks
into batter, to which you have added a little brandy, and fry
over a slow fire. Serve, sprinkled with powdered sugar.


92 THE 366 BILLS OF FARE.
APRIL 1.
Potage a 1'oseille. Sorrel soup.
Tanches sur le gril. Broiled tench.
Langue de bceuf au Parmesan. Stewed ox-tongue with Parmesan
cheese.
Longe de veau r6tie. Roast loin of veal.
Puree de lentilles. Puree of lentils.
Meringues a la creme. Meringues with cream.
Puree of lentils.
Boil your lentils in salt and water with a piece of bacon,
when done pass through a tammy, thin the pure'e with stock,
and serve with fried bread. If by mistake too much stock is
added, the puree must be placed on the fire and reduced, care
being taken that it does not burn.
Broiled tench.
Wash three or four fine tench in boiling water, leave to soak
for a few minutes, after which scrape off the scales, beginning
from the head, so as not to cut the skin, clean them out and
soak for an hour in olive oil, seasoned with chopped parsley,
chives, eschalots, thyme, laurel-leaves, salt, and pepper ; wrap
each fish in two sheets of paper, which have been soaked in the
oil and thickly covered with the chopped seasoning in which the
tench were soaked ; broil, and remove the papers before dish-
ing up. Pour piquante sauce (see 26th of June) over the fish.
Stewed ox-tongue with Parmesan cheese.
Trim and blanch the tongue, boil in stock, skin, and cut up
into slices ; simmer in a tumblerful of dry white wine and the
same quantity of stock until the liquor is reduced one half;
pour part of the sauce into a plated dish, grate some Parmesan
cheese over it, add the slices of tongue, cover with the re-
mainder of the sauce, sprinkle with grated cheese, and brown
in the oven.


94 THE 366 BILLS OF FARE.
APRIL 3.
Potage au tapioca. Tapioca soup.
Filets de soles au gratin. Baked fillets of sole with bread-
crumbs.
Cotelettes de mouton jardiniere. Mutton cutlets k la jardiniere.
Poulet roti au cresson. Roast fowl with watercresses.
Choux de Bruxelles am beurre. Brussels sprouts.
Beignets d'abricots a l'eau-de-vie. Apricot fritters with brandy.
Baked fillets of sole with bread-crumbs.
Cut each sole into four fillets by making a slit down the back
and passing a knife between the fish and the backbone. Spread
some forcemeat (see 6th of April) on each fillet and roll them.
Lin^ a tin or plated dish with a thin layer of the same force-
meat, place the fillets round the dish and fill all the empty
spaces with forcemeat ; bread-crumb, moisten with melted
butter, and brown in the oven or with a salamander.
( Eel a la Bordelaise.
Wash and clean out your eel, split it in two, remove the back-
bone and boil in white wine, flavoured with salt, pepper, parsley,
and slices of onion, when cooked, place the fish between two
cloths, press with a heavy weight until quite flat, cut it into
fillets and warm in some white wine sauce, which has been
reduced and thickened with fish glaze (see 27th of March);
when quite hot, dish up the fillets in a pyramid and cover with
their own sauce. Garnish with glazed onions (see 14th of
January).
Apricot fritters with brandy.
Cut your apricots into halves, remove the stones, and place
each piece between two round slices of either brioche or bread
which have been soaked in brandy; dip into batter (see 13th
of November), and fry in hot butter or lard until a golden
colour, drain and sprinkle with powdered sugar, glaze in the
oven or with the salamander.


TKIE 366 BILLS OF FARE. 95
APRIL 4.
i
Potage au riz pmree de pois. Puree of green peas with rice.
Turbot au: gratin. Baked turbot.
Bceuf a l(i mode. Boeuf a la mode.
Canardfe rotis. Roast ducks.
Artichauts a la lyonnaise. Artichokes k la lyonnaise.
Gateaux fourree« aux confitures. Jam puffs.
Baked turbot.
Boil a turbot in salt and water, when cold remove all the
bones from the fish, break it into pieces and warm in white
b&hamel sauce (see 18th of August); when thoroughly mixed
place in a tin or plated dish, sprinkle with bread-crumbs and
grated Parmesan cheese, moisten with melted butter, and
brown in the oven.
Jam puffs.
Cut out some puff paste with a large round tin cutter, scoop
out the centre of half the rounds and fill them with jam,
cover with the remaining halves, after moistening the edges of
the paste with a little water, glaze with whipped yolk of egg,
and bake; when cooked, sprinkle the puffs with powdered
sugar, and glaze in the oven or with a salamander.
Pistachio cake.
Blanch one pound of pistachio nuts and pound in a mortar
with the white of an egg, add a little scraped green lemon-
peel, half a pound of powdered sugar, ten eggs, the whites of
which must be whipped, and mix all together, pour into a well-
buttered mould, and bake for an hour in a moderate oven.
Turn out of the mould and serve either hot or cold.


96 THE 366 BILLS OF FARBL
APRIL 5.
Potage aux ceufs poches. Clear soup witm poached eggs.
Truite au beurre d'anchois. Trout and anthovy butter.
Epigrammes d'agneau aux pointes Breast and neck\ of lamb with
d'asperges. asparagus heads.
Filet de bceuf roti. Roast fillet of beef.
Choux-fleurs sauce hollandaise. ' Cauliflower with hWlandaise sauce.
Blanc-manger au cafe. Coffee blanfc-mange.
Trout and anchovy butter.
Boil the trout in court-bouillon (see 18th of April), and
serve with anchovy butter in a sauceboat. '
\
Anchovy butter.
Clean and bone your anchovies and pound them in a
mortar with double their quantity of fresh butter ; if required
for sauce stir in some warm reduced stock, and mix in a
saucepan until quite hot.
Breast and neck of lamb with asparagus heads.
Tie a string round the breast, and braise it (see 28th of
May); when cooked remove all bones and place between two
dishes with a heavy weight on them to press down the meat;
when cold cut into pieces the shape of a cutlet, stick a small
bone into each piece so as to give the appearance of a cutlet
bone, dip into German sauce (see 2nd of April), egg and
bread-crumb them twice over, and fry in melted butter. Cut
up the neck into cutlets, and toss them in a saucepan with
some fresh butter; when done, arrange the pieces of breast
and cutlets alternately round an entree dish and garnish the
centre with asparagus heads cooked in be'chamel sauce (see
18th of August).
Bread panada.
Boil a piece of stale crumb of bread in either stock or
water; when done, press between two plates or wring in a
cloth, warm in a saucepan with a little fresh butter, salt,
pepper, chopped parsley, and four or five yolks of egg, stir
until thoroughly mixed, pour into a dish, and place before the
fire until quite dry.


THE 366 BILLS OF FARE. 97
APRIL 6.
Potage Faubonne. ' Faubonne soup.
Mulet grille. Broiled grey mullet.
Gigot de mouton braise garni de Braised leg of mutton with rissoles.
rissoles.
Vanneaux bardes rotis. Roast lapwing.
Carottes glace'es. Glazed carrots.
Tartelettes aux cerises. Cherry tartlets.
Broiled grey mullet.
Scale and clean the mullet and put it to soak for half an
hour in olive oil, seasoned with slices of onion, parsley, salt,
and pepper. Broil the fish over a slow fire, and serve with
maitre d'h6tel sauce (see 23rd of March), or green sauce.
Green sauce.
Boil some slices of ham and veal in equal quantities of
stock and white wine; when cooked, simmer over a slow fire
until the sauce is reduced, and pass through a tammy. Pound
some fresh mixed herbs in the mortar, squeeze out the juice
through a cloth on to the sauce, season with salt, pepper, and
lemon juice, and thicken with yolks of egg.
Glazed carrots.
Peel some young carrots all to the same size and shape, blanch
them in boiling water, drain, and warm in a saucepan with
fresh butter, a pinch of powdered sugar and stock, when boiled
make a larger fire, and leave the saucepan on it until the sauce
is reduced to a glaze.
Forcemeat.
Take equal quantities of breast of chicken, dry bread
panada made with stock and calfs udder, pound them sepa-
rately, after which mix them together and pound again,
thicken with yolks of egg, and season with salt, pepper, and a
pinch of nutmeg. This forcemeat is generally used with
baked fish and vegetables.
H


98 THE 366 BILLS OF FARE.
APRIL 7.
Potage & 1'oseille. Sorrel soup.
Maquereaux a la maitre d'hotel. Mackerel a la ma1tre d'hotel
Bifteck garni de pommes de terre. Steak and potatoes.
Terrine de foie gras. Pate de foie gras.
Morilles a 1'italienne. Morels a 1'italienne.
Gateau d'amandes. Almond cake.
Steak and potatoes.
The undercut of the sirloin is the best part of beef from
which to cut your steaks ; cut up into pieces three inches
thick, and beat until an inch flatter, sprinkle with salt and
pepper, broil over a quick fire, turn when half done, and take
off the gridiron directly the gravy begins to drop. Serve the
steaks on a very hot dish, with a lump of fresh butter placed
on each one. Garnish with fried potatoes. Maitre d'hotel
butter, anchovy butter, pickled cabbage, gherkins, olives, pickled
watercress, or Madeira sauce can be handed with this dish.
Morels a 1'Italienne.
Blanch your morels and warm them in a little fresh butter,
seasoned with chopped parsley, salt, pepper, and a pinch of
grated nutmeg, add a tumblerful of white wine, and simmer
for half an hour; when cooked, add some stock, thickened
with browning, the juice of half a lemon, and a lump of chicken
glaze (see 2yth of March) the size of a walnut. Dish up, gar-
nished with small round sippets of fried bread.


THE 366 BILLS OF FARE. 99
APRIL 8.
Potage de riz au gras. Brunoise soup with rice.
Raie a la Sainte-Menehould. Skate a la Sainte-MenehouM.
Ragout de veau a la bourgeoise. Stewed veal a la bourgeoise.
Rouges de riviere bard& rotis. Roast shovellers.
Salsifis frits. Fried salsi6s.
Tarte aux fraises. Strawberry tartlets.
Skate a la Salute Meuehcrald.
Take some milk, a lump of fresh butter, and a little flour,
season with parsley, a bouquet of mixed herbs, slices of onion,
a head of garlic, and two large pinches of mixed spice, stir in
a saucepan until it boils ; add your slices of skate, and leave
until cooked; drain the fish, dip each slice into melted butter,
and bread-crumb, repeat this, and broil over a slow fire. Dish
up on remoulade sauce (see 23rd of October).
Stewed veal.
Stir a lump of butter and a little flour in a saucepan until
brown; if a white stew is required do not allow the butter to
brown; cut your veal into pieces, and warm in the melted
butter; when the meat is firm, add a little warm water; season
with young onions, salt, pepper, thyme, laurel-leaves, button
mushrooms, morels, young carrots, and peas ; when thoroughly
cooked, serve very hot. If a white stew, thicken the sauce
with yolks of egg before dishing up.
Stewed oysters.
Cook the same as stewed veal (see above).
H 2


THE 366 BILLS OF FARE.
APRIL 9.
Potage aux quenelles de volaille. Clear soup with quenelles of
chicken.
Piece de bceuf sauce Robert. Boiled beef, Robert sauce.
Ris de veau frits. Fried sweet-breads.
Poularde rotie. Roast pullet.
Asperges en branches. Asparagus.
Gateau de riz. Rice cake.
Clear soup with quenelles of chicken.
Prepare some chicken forcemeat (see 3rd of September),
shape it into quenelles in a teaspoon, and poach them in the
required quantity of clear stock, which must be boiling, and
serve.
Fried sweet-breads.
Trim and blanch your sweet-breads, and dip them into
lukewarm stock, to which you have added melted butter,
chopped herbs, eschalots, and chives, the juice of a lemon,
salt and pepper; drain the sweet-breads, dip them into batter
(see 13th of November), and fry until a golden colour. Serve
with tomato sauce (see 6th of January), and garnish with fried
parsley.
Bice cake.
Wash five ounces of rice, and cook in milk ; when thoroughly
boiled and swollen, pour into a dish, and leave until cold.
Take a pint of flour, a pinch of salt, four eggs, half a pound
of butter, and mix together, pound them in a mortar with the
cold rice, pour into a plain buttered mould, and bake for an
hour; when done, turn out of the mould, cover with whipped
whites of egg, and brown in the oven.


THE 366 BILLS Of FARE.
APRIL 10.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage a 1'oignon. Onion soup.
Matelote d'anguille et de carpe. Stewed carp and eel.
CEufs broailles aux pointes Buttered eggs with asparagus heads.
d'asperges.
Ecrivisses en buisson. Crayfish.
Morilles a 1'Andalouse. Morels a 1'Andalouse.
Kluskis au fromage a la creme. Kluskis of cream cheese.
Morels a 1'Andalouse. .
Brown some dice of ham in olive oil, and when a good colour
add your morels ; moisten with a tumblerful of sherry, a wine-
glass of Madeira, season with salt, pepper, a teaspoonful of
powdered capsicum, a pinch of grated nutmeg, and some
chopped parsley. Cook for three quarters of an hour, and
before serving thicken the sauce with brown thickening, and
flavour with lemon juice.
Kluskis of cream cheese.
Take half a pound of fresh butter, six eggs, six table-
spoonsful of cream cheese, a pinch of powdered sugar and
salt, and sufficient grated bread-crumb and cream to make a
paste, mix well together, and roll into the shape of rissoles,
poach in boiling salt and water, drain them, and serve, covered
with black butter sauce (see 14th of October).
Poivrade sauce.
Take a tumblerful of vinegar, a little fresh butter, a tea-
spoonful of chopped chives, a pinch of chopped herbs, thyme,
laurel-leaves, salt, and black pepper, reduce in a saucepan,
add some meat glaze and a little stock, stir over the fire until
quite thick, and pass through a tammy.


102 THE 366 BILLS OF FARE.
APRIL n.
Potage printanief aux ceufs poches. Spring soup with poached eggs.
Quartier de pre-sale a la bretonne. Forequarter of South-down mutton
* a la bretonne.
Ailerons de dinde a la chicoree. Turkey pinions with pure"e of
chicory.
Pate de saumon. Salmon pie.
Salade de legumes. - Vegetable salad.
Baba au rhum. Baba or rum cake.
Salmon pie.
Pound one pound of cold boiled pike or whiting, and pass
through a coarse sieve; take three quarters of a pound of
butter and a quarter of a pound of very dry bread-crumb,
season with salt and pepper, pound in the mortar, and when
quite smooth, add it to the pounded fish with a whole egg and
three yolks of egg, stir well together, and poach this forcemeat
in boiling stock. Cut a piece of salmon, weighing about two
pounds, into slices an inch thick, skin, and bone them. Line
a plain mould with paste, made with equal quantities of flour
and butter, and fill it with alternate layers of forcemeat and
salmon; when nearly full, cover with a leaf of paste, moisten
the edges so that it may fit closely, and lay a thick layer of
hot water paste over it all, make a hole about the size of a
shilling in the paste, and bake for an hour and a half.
Turkey pinions with puree of chicory.
Prepare the same as turkey pinions (see 4th of October),
but serve with a puree of chicory.


THE 366 BILLS OF FARE. 103
APRIL 12.
Potage aux pites d'ltalie. Clear soup with Italian paste.
Morue au gratin. Baked salt cod with bread-crumbs.
Gigot de sept heures. Stewed leg of mutton.
. Becassines roties. Roast snipe.
Epinards nouveaux a la crime. Young spinach with cream.-
Tourte aux fraises. Strawberry tart.
Baked salt cod with bread-crumbs.
Soak some salt cod for a few hours and boil it, remove all
bones and break it into pieces. Warm some fresh butter,
flour, salt, black pepper, a pinch of grated nutmeg, and cream
in a saucepan, stir with a wooden spoon until it boils; place
the pieces of. cod in a deep dish, and pour the hot sauce over
them; when cold; pile up the fish in a pyramid on a tin or
plated dish, smooth over with a warm knife, and sprinkle with
bread-crumbs and grated Parmesan or Gruyere cheese; moisten
thoroughly with melted butter, bread-crumb again, and sprinkle
a little more melted butter over it; place the dish in a moderate
oven until sufficiently browned. Serve, garnished with fried
bread.
Stewed leg of mutton.
Bone a leg of mutton, and brown it in a stew-pan with some
fresh butter; when a good colour, add a little water, three heads
of garlic, four or five onions, two carrots, salt, and pepper;
simmer for seven hours, when it will be sufficiently cooked.
Place the mutton on a dish, clear the sauce of all grease,
thicken it with potato flour, and pour over the leg. Hand
either a puree of chicory, haricot beans, or chestnuts in a
separate dish.


104 THE 366 BILLS OF FARE.
APRIL 13.
Puree de pommes de terre k la chif- Puree of potatoes with chervil-
fonnade de cerfeuil. leaves.
Accolade d'anguilles a la broche. Brace of eels roasted.
Tourne-dos, sauce poivrade. Fillets of beef with poivrade sauce.
Quartier de devant d'agneau roti. Roast forequarter of lamb.
Pommes de terre frites. Fried potatoes.
Charlotte russe. Charlotte russe.
Brace of eels roasted.
Choose two eels of the same size, cut off the heads and
tails, skewer them together back to back, so arranged that the
head of one is skewered to the other one's tail, place them in
a deep dish or fish-pan, with a pint of white wine, some well
flavoured stock, and bake in a moderate oven for half-an-hour;
strain them, and wrap in a large sheet of buttered paper, roast
for twenty minutes, and dish up; make some sauce by reducing
the liquor in which the eels were boiled to a glaze, stir in a
tumblerful of sherry, season with salt, pepper, and a pinch of
grated nutmeg, and pour over the eels. Serve very hot.
Boast forequarter of lamb.
Cover the lamb with slices of bacon, and wrap it up in sheets
of buttered paper, roast, and when sufficiently cooked, take off
the spit, raise the shoulder from the neck with a knife and
fill the cavity with maitre d'hotel butter (see zjrd of March),
and serve with its own gravy.


THE 366 BILLS OF FARE. 105
APRIL 14.
Potage au macaroni. Maccaroni soup.
Grenadins de filets de soles. Larded fillets of sole with forcemeat.
Pigeons aux petits pois. Stewed pigeons and green peas.
Filet de bceuf roti, sauce Madere. Roast fillet of beef with Madeira
sauce.
Asperges au beurre. Asparagus.
Omelette soufflee. Omelet souffle.
Larded fillets of sole with forcemeat.
Line a saucepan with slices of bacon, put a large truffle in
the centre, lard some fillets of sole and lay them in rays, start-
ing from the truffle, place two fillets of mullet in the space
between each fillet of sole, dividing them with half a fillet of
sole larded with truffles, spread a layer of forcemeat (see 3rd
of September) about an inch thick over the fillets, be careful
not to leave any interstices, and fill up the saucepan with mince-
meat (see 28th of August); cover the whole with hot water
paste, and bake in the oven; when done, turn out of the
saucepan on to the drainer, remove the slices of bacon and
serve. Hand some Spanish sauce (see 3rd of November), with
a little stock added to it, in a sauceboat.
Boast fillet of beef with Madeira sauce.
Trim your fillet, lard, and soak it in oil for four hours, seasoned
with slices of onion, parsley, salt, and pepper. Wrap it up in
buttered paper, and roast; remove the paper five minutes before
taking off the spit. Fifty minutes is the usual time for roast-
ing a fillet weighing about five pounds. Hand Madeira sauce
(see 1 pth of August) separately.


1o6 THE 366 BILLS OF FARE.
APRIL 15.
Potage au vermicelle maigre. White vermicelli soup.
Rougets barbets sauce tartare. Red mullet with tartare sauce.
Cotelettes de veau a la milanaise. Veal cutlets a la milanaise.
Canard roti. Roast duck.
Petits pois a 1'anglaise. Green peas a 1'anglaise.
Meringue a la creme. Meringues with cream.
Bed mullet with tartare sauce.
Prepare and cook your mullet the same as on the 2oth of
January, but do not wrap them in paper cases. Serve with
tartare sauce (see i5th of March).
Veal cutlets a la Milanaise.
Cut your cutlets half an inch thick and beat them as flat as
possible without breaking the bone, rub them over with salt
and pepper, dip into melted butter, sprinkle with grated Par-
mesan cheese, and egg and bread-crumb them, if not sufficiently
covered, egg and bread-crumb a second time ;• fry the cutlets
in fresh butter, and drain them. Serve with either maitre
d'hotel butter or tomato sauce, and garnish with a lemon cut
into slices.
Green peas a 1'Anglaise.
Boil your peas in boiling salt and water, season with an
onion and a bouquet of parsley, when done, remove the onion
and parsley, drain, and pour on to a lump of fresh butter,
sprinkle with chopped parsley, and serve very hot. Hand
some powdered sugar separately.


THE 366 BILLS Of FARE. 107
APRIL 16.
Potage au 'pain. Bread soup.
Bceuf bouilli sauce Robert. Boiled beef, Robert sauce.
Vol-au-vent de quenelles. Vol-au-vent of quenelles.
Poulet roti. Roast fowl.
tpinards au jus. Stewed spinach.
Gateau de plomb. Lead cake.
Lead cake.
Take two quarts of flour, make a well in the centre, and fill it
with one ounce of salt, two and a half ounces of sugar, two
pounds of butter, and twelve eggs, mix well together and roll
out the paste three times, if too thick add a little milk; leave
the paste on a wooden slab for half an hour, then add half a
pound of butter, roll it out four times and fold into a thick
cake, cut out the edges with a tin cutter, prick the top of the
cake, egg over with whipped yolks of egg, and bake for an
hour and a half.
Brown thickening.
Brown thickening is the foundation of nearly all brown
sauces, and is prepared in the following manner: Take one
pound of fresh butter, melt it in a saucepan, skim it, and when
clarified, stir in a pound of flour, moisten with either water or
stock, and stir with a wooden spoon until brown, when it will
be ready for use.
White thickening.
Prepare the same as brown thickening, but do not leave on
the fire long enough to become brown, as this thickening is
chiefly used for white sauces.


1o8 THE 366 BILLS OF FARE.
APRIL 17.
Potage paysanne. Peasant soup.
Anguille aux montants de laitue Fricassee of eel and lettuce.
romaine.
Oreilles de pore a la lyonnaise. Pigs ears a la lyonnaise.
Rosbif roti. Roast beef.
Haricots verts a la poulet. French beans with white sauce.
Flan de poires. Open pear tart.
Pig's ears a la Lyonnaise.
Singe the pig's ears, scrape, clean, and cut them into strips,
simmer in stock, seasoned with fried slices of onion, pepper,
salt, and a little flour; when cooked, add the juice of a lemon,
and serve, garnished with fried sippets of bread.
French beans with white sauce.
Cut up your french beans, soak them in cold water, and boil
in boiling salt and water; when done, plunge them into cold
water and drain. Warm some chopped onions in fresh butter,
but do not brown them ; when nearly cooked, stir in a little
flour, salt, pepper, chopped parsley, chives, and a wine-glassful
of stock, add the beans, and when boiling thicken the sauce
with yolks of egg, and flavour with lemon juice. Do not let the
sauce be too thin.
Asparagus with butter sauce.
Boil your asparagus in salt and water, and serve with butter
sauce (see 22nd of January).


THE 366 BILLS OF FARE. 109
APRIL 18.
Potage puree de pois au riz. Puree of peas with rice.
Brochet au court-bouillon. Pike boiled in court-bouillon.
6paule d'agneau glacee. . Glazed shoulder of lamb.
Pintade rotie. Roast guinea fowl.
Pommes de terre sautees. ' Fried potatoes.
Confitures de cerises. Compote of cherries.
Court-bouillon, or white wine sauce.
This sauce is so useful that it always ought to be at hand in
every kitchen, and whenever any is taken out of the bowl in
which it is kept, it must be replaced by the same quantity of
white wine. Fill a fish-pan nearly to the brim with white wine,
a wine-glassful of brandy, the same quantity of sherry, and
season with salt, pepper, two heads of cloves, a head of garlic,
sliced onions, carrots, turnips, parsnips, celery, chervil, parsley,
laurel-leaves, thyme, and a lump of lard or fresh butter, if for
fast days use olive oil; boil over a quick fire until reduced a
third; if the wine catches fire, it will greatly improve the
flavour of the sauce. When used for cooking fish or crayfish,
see that the court-bouillon is boiling before putting them in,
and have sufficient quantity to cover the fish thoroughly. A
cheaper manner of preparing the sauce is by using equal
quantities of vinegar and water instead of white wine, and by
omitting some of the vegetables.
Glazed shoulder of lamb.
Bone your shoulder, lard the top part of it, and skewer into
any shape preferred. Cook the same as fricandeau of veal
(see 1 1th of May), reduce the sauce in which it has been braised,
and glaze the shoulder with it.


no THE 366 BILLS OF FARE.
APRIL 19
Potage k la pur& de poireaux. Puree of leeks.
Brandade de morue. Cream of salt cod.
Cotelettes de mouton a lajardiniere. Mutton cutlets a la jardiniere.
Poulet roti. Roast chicken.
Macaroni au gratin. Maccaroni cheese.
Epinards au sucre. Sweet spinach.
Cream of salt cod.
Soak a nice piece of salt cod for twenty-four hours in fresh
water, boil it in cold water, and when done, skin and bone it
carefully, break into small pieces, and warm in melted butter,
a little olive oil, chopped garlic and parsley, stir with a wooden
spoon until it becomes a thick cream, moistening from time to
time with either olive oil, butter, or milk. Unless great care is
taken to stir the whole time, the fish will not dissolve as it
ought.
Mutton cutlets a la jardiniere.
Trim your cutlets, cover them with slices of bacon, and cook
them in a stew-pan with a little stock. When done, take out
the cutlets, and boil some bottoms of artichokes, salsifis, carrots,
and turnips in the same stock, and leave on the fire to simmer
until the vegetables have absorbed all the gravy; clear off all
grease, and pour the vegetables over the cutlets, which have
been kept hot.


THE 366 BILLS OF FARE. 1n
APRIL 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage a la puree de navets. Puree of turnips.
Raie an beurre noir. Skate with black butter sauce.
Vol-au-vent de legumes. Vol-au-vent of vegetables.
Goujons frits. Fried gudgeon.
Haricots verts a 1'anglaise. French beans a 1'anglaise.
Pommes en croustade. Open apple tart.
Salt cod with black butter sauce.
Soak your cod for twenty-four hours in fresh water, boil in
cold water. When done, place on a dish, cover with black
butter sauce, and garnish with fresh parsley.
French beans a I'Anglaise.
Cut up your beans, boil them in salt and water, drain, and
pour into a vegetable dish, on to a large lump of fresh butter,
sprinkle with chopped parsley, and serve very hot.
Open apple tart.
Line a plain mould with short paste, brush some yolk of egg
over it, and bake until a golden colour, turn it out, and fill the
case half full of apple marmalade (see 31st of January), place
some whole stewed apples on it, garnish them with apricot jam
and dried cherries, surround the tart with pieces of apple jelly
and apricot jam, and serve.


112 THE 366 BILLS OF FARE.
APRIL 21.
Potage croute au pot. Soup with bread-crusts.
Jambon k la broche aux epinards. Roast ham and spinach.
Salmis de cuisses de canetons. Salmis of duck's thighs.
Anguille rotie a la sauce verte. Roast eel with green sauce.
Asperges en branches. Asparagus.
Pouding a la d'Orleans. Orleans pudding.
Boast ham.
Soak the ham for twelve hours in water; place it in a deep
dish or earthenware pan, and soak for twenty-four hours in
white wine, seasoned with sliced onions, carrots, parsley, laurel-
leaves, and thyme ; cover the pan with a cloth, and press on the
lid very tight to prevent the air getting in. Roast the ham,
baste with the wine in which it was soaked. When sufficiently
done, dish it up on a pure"e of spinach.
Salmis of duck's thighs.
The thighs or insides of the legs of ducks are considered the
most delicate part of the bird, and even in great kitchens they
are kept from ducks served the previous day, and made into a
salmis. Cut off the insides of the legs, and put them on one
side, pull the remainder of the duck into shreds, and boil in
equal quantities of claret and stock, season with salt, pepper,
. eschalots, and parsley, reduce and simmer, until the sauce is
quite thick, pass through a tammy, and warm the thighs in this
sauce, take off the fire before it boils; dish up in a pyramid,
cover with the sauce, squeeze a little lemon juice over it, and
garnish with fried sippets of bread.


THE 366 BILLS OF FARE. 113
APRIL 22.
Potage au macaroni. Maccaroni soup.
Poulet au gros sel. Boiled chicken.
Soles en turban. Baked fillets of sole.
Gigot roti. Roast leg of mutton.
Haricots a la bretonnei Haricot beans a la bretonne.
Gateaux a la creme. Cream pastry.
Baked fillets of sole, turban fashion.
Cut a piece of crumb of bread into the shape of a small
sugar-loaf, place in the centre of a tin dish with the narrowest
part downwards ; cover with slices of bacon, spread a layer
of forcemeat over them, and stick on the fillets of sole in such
a way as to form the shape of a turban, garnish with small
rounds of truffles, moisten with melted butter, flavour with
lemon juice, cover with slices of bacon and a buttered sheet
of paper; bake, and when done, remove the paper, slices of
bacon, and the piece of bread from the centre, and fill the hole
with tomato sauce.
Cream pastry.
Take two pints of flour and stir in a tumblerful of double
cream and a pinch of salt; when mixed, roll out the paste and
leave for half an hour; add half a pound of butter, roll five
times, and cut out into any shape you please; glaze with
beaten yolks of egg, and bake.
Butter biscuits.
These biscuits are made the same as cream cake.


H4 THE 366 BILLS OF FARE.
APRIL 23.
Potage au pain. Bread soup.
Culottedebceufgarniede croquettes. Rump-steak with croquettes.
Poulets a la d'Escars. Chicken a la d'Escars.
Eperlans frits. Fried smelts.
Oseille en puree. Puree of sorrel.
Pommes meringuees. Meringue of apple.
Chicken a la d'Escars.
Truss your chicken for boiling, lard the breasts and place
in a stew-pan lined with slices of bacon, add a slice of ham,
an onion stuck with cloves, a bouquet of mixed herbs, and
some slices of carrot; moisten with a large wine-glassful of
stock and the same quantity of sherry ; cover the whole with
slices of bacon, and cook over a moderate fire with hot coals
on the lid of the saucepan so as to brown and glaze the
bacon. When the chicken is sufficiently done, drain it; pass
the sauce through a tammy, skim off all grease, reduce it,
stir in a little brown thickening, and pour over the chicken.
Puree of sorrel.
Chop up some sorrel, lettuce, and a few cheryil-leaves
with a little white beet, stir over the fire in a saucepan until
thoroughly dissolved without the addition of any liquid,
when done, add a lump of fresh butter, salt, and (pepper,
thicken with yolks of egg and cream, and serve. \
Boast calf's kidney. |
Cook the same as roast fillet of veal (see 16th of June/.


THE 366 BILLS OF FARE.
APRIL 24.
Potage au tapioca. Tapioca soup.
Maquereaux a la ma1tre d'h6tel. Mackerel a la maitre d'hotel.
Poularde au gros sel. Boiled fowl.
Foie de veau r6ti. Roast calfs liver.
Patates au beurre. Sweet potatoes with butter.
Gateau feuillete". Light pastry.
Boast calf's liver.
Choose a fine white calfs liver, lard it with thick fillets
of bacon, sprinkle with chopped garlic, herbs, and mixed
spice, and cover with a thick layer of lard; roast before a
moderate fire; when cooked, skim all grease off the dripping,
flavour with lemon-juice, and pour over the liver. Another
way of cooking calf's liver is to roast it, without larding;
pourpiquante sauce, flavoured with chopped capers or gherkins
over it.
Light pastry.
Make a soft paste, with one pound of flour, water, and a
pinch of salt, leave for half an hour; roll it out, spread some
fresh butter over it, fold and roll out again, repeat this three
or four times ; cut out in any shape you fancy, and bake in a
quick oven. •
Sweet potatoes with butter.
Steam the sweet potatoes, when cooked, peel and slice
them. Warm in a saucepan with a little fresh butter and
salt
i
I 2


u6 THE 366 BILLS OF FARE.
APRIL 25.
Potage au pain. Bread soup.
Piece de bceuf bouilli, gamie a la Boiled beef a la flamande.
flamande.
Ailerons de dindon a la Sainte-Me. Turkey pinions k la Sainte-Mene-
nehould. hould.
Homard au court-bouillon. Lobster boiled in court-bouillon.
Puree de pommes de terre au gratin. Baked puree of potatoes with bread-
crumbs.
Brioches aux fruits. Brioche with stewed fruits.
Turkey pinions a la Sainte-Meuehould.
Boil eight or ten turkey pinions in equal quantities of stock
and white wine, season with salt, pepper, a bouquet of mixed
herbs, and a pinch of grated nutmeg, leave on the fire until
the sauce sticks to the pinions, place in a dish, cover with the
sauce, and when cold dip them into olive oil, sprinkle with
bread-crumbs and broil, when a good colour, dish up; squeeze
a Irttle lemon juice over them, and serve.
Lobster boiled in court-bouillon.
Boil your lobster in court-bouillon (see 18th of April), add a
lump of fresh butter, parsley, a chili pepper, two or three leeks,
salt, and a tablespoonful of vinegar; leave on the fire for
twenty-five minutes. When cold, serve the lobster with the
following sauce.
Lobster sauce.
Scoop out the body of the lobster, and stir in a bowl with
the spawn, some olive oil, a teaspoonful of mustard, a pinch
of chopped herbs, two pounded eschalots, a little white pepper,
ten or twelve drops of Soy sauce, a small liqueur glass of
anisette, and the juice of two or three lemons ; when thoroughly
mixed the sauce will be ready for use.


THE 366 BILLS OF FARE. 117
APRIL 26.
Potage de riz a la puree d'oseille. Puree of sorrel with rice.
Rougets barbets en caisse. Red mullet in cases.
Tendrons de veau aux pointes Tendons of veal with asparagus.
d'asperges.
Accolade de lapereaux. Roast brace of young rabbits.
Pommes de terre nouvelles 4 la New potatoes boiled in cream.
creme.
Cougloff a 1'allemande. Cougloffj or German cake.
Braised rump-steak.
Prepare the same as braised ribs of beef (see 22nd of
January).
Boast brace of young rabbits.
Skin, singe, and clean out your rabbits, leave the livers, lard
the backs and thighs, skewer them together, and roast; serve,
covered with Italian sauce.
New potatoes boiled in cream.
Stir a lump of fresh butter, a tablespoonful of flour, some
chopped chives and parsley, salt, pepper, and a pinch of grated
nutmeg in a saucepan, add sufficient cream in which to warm
the potatoes, when it boils, add the potatoes, which have been
previously boiled and sliced, warm in the sauce, and serve very
hot.
Cougloff, or German cake.
Dissolve a lump of German yeast the size of two eggs, and
half an ounce of salt, in half a tumblerful of warm water, stir it
into one pound of flour, add four eggs, half a pound of stoned
raisins, two ounces of currants, four ounces of powdered sugar,
and a little warm milk; when well mixed, roll into a ball, wrap
up in a cloth sprinkled with flour, and place in an earthenware
pan near the fire ; if cold, cover with a blanket, and turn the
paste occasionally; leave to rise about the same time as you
would bread. When ready for use, roll out the ball of paste
on a wooden slab, glaze it with yolk of egg, and bake. This is
a most delicious cake.


n8 THE 366 BILLS OF FARE.
APRIL 27.
Potage printanier. Spring soup.
Carpes a 1'etuvee. Stewed carp.
Poulardes a 1'estragon. Pullets with tarragon.
Rosbif roti. Roast beef.
Oignons farcis. Stuffed onions.
Blanc-manger au cafe. Coffee blanc-mange.
Staffed onions.
Pick out some large onions, peel, blanch, and drain them,
scoop out the centres and fill with forcemeat (see 3rd of Sep-
tember), place them at the bottom of a large stew-pan, cover
with slices of bacon, sprinkle with salt and sugar, and cook
over a quick fire; when done, remove the onions, reduce the
sauce, and pour over them.
Bacon omelet.
Mince half a pound of lean bacon very fine and fry in either
butter or lard; have the required number of eggs ready beaten
and seasoned with salt and pepper, add to the bacon, and when
the omelet is cooked, serve with piquante sauce.
feoffee blanc-mange.
Toast a quarter of a pound of coffee-berries, grind, and put
them in a tumblerful of boiling water, leave until the grounds
have settled at the bottom of the tumbler, pour the clear coffee
into a bowl, and add half a pound of sugar and half an ounce
of dissolved gelatine. Pound one pound of sweet almonds in
a mortar, add three tumblersful of water, and squeeze the
whole through a cloth ; pour half of this liquid on to the
coffee, and stir the other half into half a pound of sugar and a
quarter of an ounce of gelatine, which have been dissolved in
a tumblerful of warm water. Place a mould in a pailful of ice
and pour in alternate layers of coffee and milk of almonds as
they freeze.


THE 366 BILLS OF FARE. 119
APRIL 28.
Potage aux nouilles. German paste soup.
Cabillaud a la hollandaise. Cod il la hollandaise.
Poulets a la Marengo. Chicken 'ii. la Marengo.
Pate froid. Cold pie.
Pointes d'asperges au jus. Stewed asparagus heads.
Creme au cafe. Coffee cream.
Cold pies and how to make them.
There are a variety of cold pies, such as veal and ham,
chicken, fish, game, or foie gras. Line a mould with short
paste and spread a thick layer of either meat, game, or fish
forcemeat, fill up the mould with whatever meat or fish you
intend using, press it down firmly, sprinkle with salt and
pepper, and cover with a thick pie-crust; make a hole in the
centre, put in a small roll of paper to keep it open, and
glaze with whipped white and yolk of egg. Bake the pie,
and when done, keep until cold. Fill up the hole in the
paste with a lump of uncooked flour and water until time to
serve.
Stewed asparagus heads.
Melt some fat of bacon, season with white pepper, a pinch
of grated nutmeg, salt, chopped parsley and chervil; add
your asparagus heads, moisten with stock, and when cooked,
stir in a little beef gravy, and serve.


120 THE 366 BILLS OF FARE.
APRIL 29.
Potage printanier. Spring soup.
Maquereaux bouillis ou & 1'eau de Boiled mackerel.
sel.
Marinade de cervelles. Brains a la Provengale.
Filet de bceuf roti. Roast fillet of beef.
Macaroni a 1'italienne. Maccaroni a 1'italienne.
Creme fouettee de fraises et de Whipped strawberry and raspberry
framboises. cream.
Boiled mackerel.
Clean out your fish, leave the livers, and cut several slits
crossways down the sides, tie up the heads with string, and
boil in strong salt and water, seasoned with pepper, parsley,
and an onion; when cooked, drain, and serve with either
mussel or caper sauce.
Whipped strawberry and raspberry cream.
Whip two pints of double cream, and put all the froth in
a fine hair sieve. Crush a pound of mixed strawberries and
raspberries through a sieve, sweeten the juice with powdered
sugar, mix the cream and juice together, whip, and serve.
Shrimp sauce.
Take equal quantities of butter sauce (see 22nd of January),
and white poivrade sauce (see 21st of March), warm in a
saucepan with a little shrimp butter, a few drops of essence
of anchovy, and some peeled shrimps. Serve very hot.
*
Shrimp butter.
Prepare the same as lobster butter (see 1gth of February).


THE 366 BILLS OF FARE. 121
APRIL 30.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Julienne maigre. Julienne soup for fast day.
Barbeau grilled Broiled barbel.
CEufs a la tripe. Eggs a la tripe.
Brochets a 1'huile. Pike pickled in oil.
Navets a la poulette. Turnips with white sauce.
Souffle aux amandes (chaud). Hot almond souffle.
Boiled barbel.
Cut some deep slits down the side of the barbel, and fill
them with fresh butter and salt, broil the fish and serve either
with anchovy sauce, or green sauce, flavoured with salt, pepper,
essence of anchovy, garlic, and chopped olives.
Eggs a la tripe.
Warm some slices of onion in fresh butter until quite soft,
but do not let them brown, stir in a teaspoonful of flour,
salt, pepper, a pinch of grated nutmeg, and the necessary
quantity of cream, in which to cook your eggs, reduce until
quite thick, warm some sliced hard-boiled eggs in the sauce,
and take off the fire before they boil.
Turnips stewed in white sauce.
Cut up some young turnips into small balls, blanch' and
boil them in white thickening, moisten with a little stock,
boil until the sauce is reduced, sprinkle with powdered sugar,
£jdd a little fresh butter, and. just before serving thicken with
yolks of egg.


THE 366 BILLS OF FARE.
MAY 1.
Potage a la puree de pois verts. Puree of green peas.
Barbue aux fines herbes. Brill stewed with mixed herbs.
Poulets a la diable.y Devilled chicken.
Cochon de lait rStl; Roast sucking.pig.
Carottes nouvelles a la sauce blanche. Young carrots stewed in white sauce.
Gateau fourre. Open jam tart.
Boast sucking-pigr.
Scald, scrape, singe, and clean out your sucking-pig ; stuff it
with fresh butter seasoned with chopped herbs, .salt and
pepper ; soak for half an hour in cold water, drain, dry in a
cloth, roast it, and baste with olive oil. Hand piquante sauce
separately. Another stuffing used for roast sucking-pig is to
chop up the liver, with bacon, mushrooms, capers, mixed
herbs, salt and pepper, warmed in butter.
Hot pies.
Line a plain mould with short paste, fill the centre with dry
flour, cover with a layer of the same paste; bake, and when
done, take off the cover, remove the dry flour, turn out of the
mould and fill the case with whatever stewed meat or game
you have prepared, replace the cover, warm in the oven, and
serve.
• Sucking-pig pie.
This pie must be served cold. See cold pies (28th of April).


THE 366 BILLS OF FARE.
123
Potage Faubonne.
Perche grillee.
Lapin en gibelotte.
Rognon de veau roti.
Petits pois au jus.
Tartlettes aux fraises.
MAY 2.
Faubonne soup.
Broiled perch.
Stewed eel and rabbit.
Roast calf s kidney.
Stewed green peas.
Strawberry tartlets.
Stewed eel and rabbit.
Cut a rabbit and a small eel into pieces, warm in brown
thickening seasoned with young onions and mushrooms; when
a good colour, add a little white wine, double the quantity of
stock, salt, pepper, thyme, parsley, and chives; take out the
pieces of eel and the onions, cook the rabbit over a quick fire
until the sauce is reduced two-thirds; add the eel and onions,
simmer until done, clear the sauce of all grease, and serve. Some
people prefer to use the bottoms of artichokes instead of eel.
Garnish with fried sippets of bread.
Omelet.
Break your eggs into a bowl, add salt, pepper, a little water,
and some small lumps of butter, beat for one or two minutes;
melt a piece of butter in a frying-pan, do not let it brown, pour
in the eggs, keep shaking the frying-pan so that the omelet
does not burn ; when nearly done place a lump of butter on it,
fold, and serve very hot.


124 THE 366 BILLS OF FARE.
MAY 3.
Potage a la semoule. Semolina soup.
Truites k la hussarde. Trout a la hussarde.
Poulet r6ti. Roast chicken.
C6telettes de mouton a la puree de Mutton cutlets with puree of mush-
champignons. rooms.
Petits pois nouveaux a 1'anglaise. Green peas a 1'anglaise.
Omelette aux confitures. Sweet omelet with jam.
Trout a la hussarde.
Clean out your trout, and stuff with butter and chopped
herbs, soak for an hour- in olive oil, and broil them. Hand
poivrade sauceboat.
Babbits a la Venitienne.
Cut up a rabbit, lard all the large joints, braise in a stew-
pan with some slices of veal, a tumblerful of white wine, half a
tumblerful of olive oil, four heads of garlic, salt and pepper.
Place the lid on the stew-pan, and cook over a moderate fire;
when done, dish up the pieces of rabbit in a pyramid; pass the
sauce through a tammy and pour over them.
Caper sauce.
Mix a quarter of a pound of butter, the same quantity of
flour, a tumblerful of water, salt and pepper in a saucepan,
when boiling take off the fire, stir in half a pound of butter;
put some capers in a sauceboat, and pour the sauce over them.
Make this sauce just before serving, and do not let it get too
thick.


THE 366 BILLS OF FARE. 125
MAY 4.
Potage paysanne. Peasant soup.
Piece de bceuf bouillie garnie a la Boiled beef a la foret de Senart.
foret de Senart.
Poulets a la sauce tomates. Braised fowls with tomato sauce.
Quartier de pre-sale r6ti. Roast shoulder of mutton.
Pornmes de terre a la parisienne. Potatoes a la parisienne.
Meringues aux fraises. Strawberry meringues.
. Garnish a la foret de Senart.
Tie up some large branches of parsley into bunches and fry
in butter, place them as close as possible round your joint of
boiled beef, so as to give the appearance of a forest.
Braised fowls with tomato sauce.
Pluck and draw your fowls, remove the breast-bones and
stuff them with melted butter seasoned with salt, pepper, and
lemon juice. Line a braising-pan with slices of bacon, lay
slices of lemon on the breasts of the fowls, place them in the
pan, and cover the whole with slices of bacon, braise for
three quarters of an hour with hot coals on the lid; when
cooked, dry the fowls in a cloth, remove the slices of lemon,
and serve on tomato sauce.
Potatoes a. la Parisienne.
Chop up some onions very fine, and brown in equal quan-
tities of butter and lard; when a good colour, moisten with
either water or stock, add your potatoes, season with a bouquet
of herbs, salt and pepper. When cooked serve very hot.
Cboux, or light batter-cakes.
Prepare the same as nun's sighs (see loth of March), but serve
cold, filled with cream.


126 THE 366 BILLS OF FARE.
MAY 5.
Potage aux pates d'ltalie avec Par- Soup with Italian paste and Par-
mesan. mesan cheese.
Filets de grondins en turban. Fillets of gurnet, turban fashion.
Ris de veau en fricandeau. Fricandeau of sweet-breads.
Filet de pore pique r6ti. Roast fillet of pork larded.
'Petits pois a 1'anglaise. Green peas a 1'anglaise.
Madeleines. Madeleine cakes.
Fricandeau of sweet-breads.
Trim, drain, and blanch your sweet-breads, lard with well-
flavoured bacon, and braise (see 28th of May) for three quarters
of an hour. Pass the sauce through a tammy, reduce, add a
pinch of powdered sugar, glaze the tops of the sweet-breads
with it, and serve on a pure"e of either sorrel, tomato, chestnuts,
or mushrooms; or, better still, with some stewed cucumbers on
a purde of either spinach or chicory.
Madeleine cakes.
Take eleven ounces of powdered sugar, half a pound of flour,
six whole eggs, four yolks, two tablespoonsful of brandy, a
pinch of salt, and the grated peel of a lemon, stir until
thoroughly' mixed; dip thirty-two small moulds into three
quarters of a pound of melted butter, add whatever butter re-
mains to the paste, stir in a saucepan until dissolved, pour into
the moulds, and bake in a moderate oven.
Fillets of gurnet, turban fashion.
Prepare the same as fillets of sole, turban fashion (see 22nd
of April).


THE 366 BILLS OF FARE. 127
MAY 6.
Totage Conde". Conde soup.
Barbue sauce hollandaise. Brill, Hollandaise sauce.
Cotelettes de veau 4 la Gingarat. Veal cutlets a la Gingarat.
Canetons r6tis. Roast ducklings.
Concombres a la demi-glace. Glazed cucumbers.
Pouding a la d'Orleans. Orleans pudding.
Veal cutlets a la Gingarat.
Cut up some pickled tongue into narrow strips, scrape a
piece of lean bacon, season with white pepper and a pinch of
grated nutmeg, warm in a saucepan; when cooked lard your
cutlets with the fillets of tongue, toss them in a saucepan with
fresh butter, when the meat is firm take off the fire. Line a
stew-pan with slices of ham and bacon, add the trimmings of
the tongue and the cutlets, cover with bacon and fill up the
stew-pan with sliced carrots and onions, moisten with stock, and
cook for two hours over'a slow fire with hot coals on the lid.
When done, drain and glaze the cutlets; pass the sauce through
a hair sieve, add a little brown thickening, reduce until half
the quantity, and pour over the cutlets.
Boast leg of mutton.
Trim, beat your leg of mutton, and roast it; allow a quarter
of an hour for each pound ; add a little stock to the dripping,
clear of all grease, and hand in a sauceboat, which has been
heated in boiling water.


128 THE 366 BILLS OF FARE.
MAY 7.
' Consbmme aux carottes nouvelles. Clear soup with slices of young
carrots.
Raie a la noisette. Fillets of skate.
Oreilles de veau aux champignons. Calf s ears with mushrooms.
Pintades roties. Roast guinea-fowl.
Coquilles d'ceufs aux huttres. Scolloped eggs and oysters.
Tourte k la frangipane. Frangipane tart.
Fillets of skate.
Boil two fine fillets of skate in salt and water, drain and
place on a dish. Blanch and pound the liver of the skate, stir
it into butter sauce (see 2 2nd of January), flavour with a tea-
spoonful of tarragon vinegar and a pinch of grated nutmeg, and
pour over the fillets.
Scolloped egga and oysters.
Melt some fresh butter, season with salt, pepper, a pinch of
grated nutmeg, chopped parsley, chives, and morels; cook four
dozen oysters in this sauce, and, when nearly done, add five or
six sliced hard-boiled eggs, simmer over a slow fire for a
quarter of an hour; pour into scollop shells, sprinkle with
grated bread-crust, and brown in the oven.
Frangipane.
An Italian prince called Caesar Frangipane is said to have
given his name to this cream or custard, which is generally
used for filling open tarts, dariole cakes, or tartlets. Take two
whole eggs and four yolks, stir into sufficient potato flour to
make a thick sauce, after which add two pints of milk or cream.
Warm over a slow fire, stir until it boils, add a quarter of a
pound of melted butter or beef marrow, continue stirring until
quite thick, and flavour with vanilla. Cook in a bain-marie.


THE 366 BILLS OF FARE. 129
MAY 8.
Potage aux choux verts. Spring cabbage soup.
Turbot sauce bechamel. Turbot, bechamel sauce.
Lapereaux au chasseur. Young rabbits au chasseur.
Rosbif a 1'anglaise. Roast beef.
Morilles aux croutons. Morels on toast.
Creme au chocolat. Chocolate cream.
Spring cabbage soup.
Prepare the same as cabbage soup (see 25th of February).
Yoitng rabbits au chasseur.
Cut up your rabbits into joints, and warm in a stew-pan over
a quick fire, with some butter, chopped ham, parsley, onions,
and chives, a crushed head of garlic, a bouquet of mixed
herbs, salt and pepper; sprinkle with flour ; when brown,
moisten with equal quantities of white wine and stock, add
two small basketsful of chopped mushrooms, and leave on the
fire until the sauce is quite thick. Remove the bouquet of
herbs before serving.
Morels on toast.
Warm some morels in butter, seasoned with parsley and
chives, stir in a teaspoonful of flour, moisten with stock, and
reduce, remove the parsley and chives, thicken the sauce with
yolks of egg and cream, and sweeten with a little sugar. Cut
a slice of crust off a long, light roll, butter it on both sides,
toast over a quick fire, place on a dish with the crumb side
upwards, and fill with the stewed morels.


13o THE 366 BILLS OF FARE.
MAY 9.
Potage a la parisienne. Parisian soup.
Colin frit. Fried whiting pollock.
Gigot a la Durand. Leg of mutton a la Durand.
Pate de becassines. Snipe pie.
CEufs brouilles aux pointes d'as- Buttered eggs with asparagus heads.
perges.
Pommes au riz. Stewed apples and rice.
Fried whiting pollock.
This fish, which is a species of cod, is most wrongfully
neglected, and if prepared in the following manner will be found
excellent. Cut up your fish into slices about one and a half
inches thick, soak for two hours in olive oil seasoned with
salt, pepper, and mixed herbs; warm three tablespoonsful of
olive oil in a frying-pan, fry the slices of fish in it over a slow
fire ; when done, drain, place in a dish and keep warm in the
oven; squeeze the juice of a lemon into the oil remaining
in the frying-pan, season with salt and pepper, beat well with
a fork, which will thicken the sauce, pour over the slices of
whiting pollock, and serve.
Stewed apples and rice.
Peel and scoop out the cores of some fine russet apples,
simmer in clarified sugar until stewed. Blanch your rice and
boil in milk, keep it firm by adding the milk gradually, sweeten
with sugar, stir in a pinch of salt; when done, pour into a
dish, place the apples on the rice, fill all the spaces between
the fruit with rice, and brown in the oven. Serve very hot.


THE 366 BILLS OF FARE. 131
MAY 10.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY-
Potage a la puree de navets. Puree of turnips.
Soles a la parisienne. Soles a la parisienne.
Vol-au-vent de quenelles de poisson. Vol-au-vent of fish quenelles.
Homard a la broche. Roast lobster.
Asperges a la sauce blanche. Asparagus with white sauce.
Talmouses a la Saint-Denis. Cheese biscuits a la Saint-Denis.
Soles a la Parisieune.
Scrape and clean out your soles, cut off the heads and tails,
and toss in a sautapan with sufficient fresh butter to cover
them, sprinkle with chopped parsley, chives, salt and pepper;
turn the fish, and when cooked, dish up covered with Italian
sauce.
Cheese biscuits a la Saint-Denis.
Take a large handful of fine wheaten flour, half a pound of
cream curds, five ounces of Brie cheese, which has been care-
fully scraped, and a pinch of salt, pound in a mortar, add five
ounces of melted butter, stir in sufficient eggs to make a thick
paste, which roll very thin, and cut out into small round
biscuits. Bake in a quick oven, and serve hot.
Garlic butter.
Pound six heads of garlic and pass through a' tammy;
pound with three ounces of butter until a thick cream.
K 2


132. THE 366 HILLS OF FARE.
MAY n.
Potage k la julienne. Julienne soup.
Saumon grille. Broiled salmon.
Rosbif garni de rissoles. Roast beef garnished with rissoles.
Poulets rotis. Roast fowls.
Chicoree au jus. Stewed chicory.
Gelee au citron Lemon jelly.
Broiled salmon.
Cut the tail of a salmon into slices, soak for an hour in
olive oil, season with parsley, mixed herbs, laurel-leaves, salt
and pepper; broil <pn the gridiron, baste with some of the
olive oil. When cooked, remove the skin, and serve covered
with white caper sauce (see 31st of January).
Fricandeau of veal.
Lard one side of your chump of veal with thick fillets of
bacon, and the opposite side with very fine strips ; line a stew-
pan with slices of bacon and beef, season with onions, carrots,
two heads of cloves, and a bouquet of mixed herbs, add the
veal, moisten with stock, and simmer for three or four- hours,
sprinkle with its own gravy from time to time. When cooked,
take out the veal and pass the sauce through a tammy, reduce
to a glaze in a stew-pan, place the veal on it with the finely-
larded side downwards, and leave until a good colour. If any
of the glaze sticks to the bottom of the stew-pan, add a little
stock to it, and pour over the fricandeau.


THE 366 BILLS OF FARE. 133
MAY 12.
Potage de riz a la puree de pois. Puree of peas with rice.
Truite sauce genevoise. Trout, Geneva sauce.
Poitrine de mouton braisee Braised breast of mutton.
Lapereaux rotis. Roast young rabbits.
Haricots panaches a la maitre French beans and haricots a la
d'hotel. maitre d'hotel.
Meringues a la Chantilly. Meringues a la Chantilly.
Braised breast of mutton.
Line a stew-pan with slices of bacon, season with young
onions, tarragon-leaves, a pinch of mixed spice, salt and
pepper, add the breast of mutton, and as soon as it simmers
moisten with two tumblersful of stock, and cook over a slow
fire. When done, pass the sauce through a tammy, pour over
the mutton, and serve.
French beans and haricots a la maitre d'hotel.
Boil equal quantities of French beans and fresh young
haricot beans in salt and water; when cooked, drain and
place in a dish near the fire. Melt a large lump of butter,
flavour with chopped herbs, salt and pepper, warm the beans
in this, and serve very hot.
Fish glaze.
Simmer the head and trimmings of a turbot in a stew-pan
•with three or four whiting, the same quantity of gurnet, some
onions, carrots, leeks, a bouquet of mixed herbs, a little salt,
and a head of garlic ; cover with water and two tumblersful
of white wine, cook over a slow fire for several hours, pass
through a tammy, reduce until a thick glaze, and keep until
required.


134 THE 366 BILLS OF FARE.
MAY 13.
Potage au tapioca. Tapioca soup.
Tendrons de veau a la poulette. Breast of veal a la poulette.
Filets de soles a la Orly, sauce Fillets of sole a la Orly, tomato
tomates. sauce.
Gigot roti. Roast leg of mutton.
Puree de haricots. Puree of haricot beans.
Bavarois aux fruits. Bavarian cream and fruit.
Breast of veal a la poulette.
Cut up a breast of veal into small square pieces, blanch
and drain, pass the water through a tammy, moisten the veal
with some of it. and warm in a saucepan, stir in a little flour,
some fresh butter, season with carrots, mushrooms, laurel-
leaves, salt, black pepper, and a bouquet of chives parsley and
thyme; when nearly done, add some young white onions.
Place the pieces of veal in a dish, remove the bouquet,
thicken the sauce with yolks of egg, flavour with a few drops
of either vinegar or lemon-juice, pass through a tammy, and
pour over the veal.
Puree of turnips.
Cut up your turnips into small pieces, blanch, drain, and
cook them over a slow fire in stock, season with salt, pepper,
and butter. When done, pass through a wire sieve, and serve
very hot. If the pure"e is not thick enough, add a little potato
flour.
Boiled eggs.
Cook the eggs in boiling water for three minutes, when they
will be ready for use. Another way of boiling eggs is to place
them in a deep bowl, fill it up with boiling water, and serve in
the bowl.


THE 366 BILLS OF FARE. 135
MAY 14.
Potage aux pates d'ltalie. Clear soup with Italian paste.
Culotte de bceuf bouillie, sauce Boiled rump-steak, tomato sauce.
tomates.
Vives au gratin. Baked weaver or sea-dragon.
Canetons rotis. Roast duckling.
Petits pois a la fran9aise. Green peas a la franjaise.
CEufs aux pistaches. Eggs with pistachio nuts.
Baked weaver or sea-dragon.
Clean eight fine weavers, cut off their fins (be careful not to
prick your fingers with them, as they are most poisonous), line
an oval tin or plated dish with fresh butter about half an inch
thick, sprinkle with salt and pepper, and lay the fish on it.
Chop equal quantities of mushrooms, eschalots, and parsley
very fine, warm with a little butter, a tumblerful of white wine,
the same quantity of stock (if for fast day use water), and stir
in a table-spoonful of flour; cook for twenty minutes, stir with
a wooden spoon, and pour over the weavers; sprinkle with
grated bread-crust, put a few pieces of butter about the size of
a filbert on the fish, and bake for twenty minutes.
Stewed calf s ears and mushrooms.
Boil the calf's ears in salt and water, drain, and place on a
dish. Cook some mushrooms in butter; when brown moisten
with stock, reduce, thicken the sauce with yolks of egg, and
pour over the calf's ears.


136 THE 356 BILLS OF FARE.
MAY 15.
Brunoise aux croutons. Brunoise soup with bread-crusts.
Brochet sauce aux anchois, Pike, anchovy sauce.
Puree de lapereaux bordure de riz. Puree of young rabbits with rice.
Quartier d'agneau r6ti. Roast forequarter of lamb.
Asperges au beurre. Asparagus with butter.
Gelee au citron. Lemon jelly.
Puree of young rabbits with rice.
Roast your rabbits, cut off all the meat, chop it up, and.
pound in a mortar with a quarter the quantity of butter, and
pass through a fine hair sieve. Boil the bones and trimmings
of the rabbits in stock and a little brown thickening, stir in
sufficient of this liquid into the pounded meat to make a nice
pure'e, and pour into a dish lined with either paste or boiled
rice, garnish with soft-boiled eggs, and serve very hot. This
pure'e must never be warmed after the stock has been added
to it, as it quite spoils the flavour.
Lemon jelly.
Take one ounce of gelatine, half a pound of sugar, the
juice of three fine lemons, and the peel of two of them, warm
in two pints of water until the gelatine is dissolved, pass
through a jelly-bag into a deep bowl, and when cold, whip on
some ice until the jelly has thickened, pour into a mould, and
leave in the refrigerator until set. Turn out of the mould
before serving.


I38 THE 366 BILLS OF FARE.
MAY 17.
Potage a la puree de pois verts. Puree of green peas.
Maquereaux aux groseilles vertes. Mackerel stuffed with green goose-
berries.
Poulet Marengo. Chicken a la Marengo.
Pore frais roti. Roast pork.
Salade de legumes. Vegetable salad.
Croquantes. Croquantes, or almond toffee.
Mackerel stuffed with green gooseberries.
Pick and seed some half-ripe gooseberries, mix with a few
pieces of fresh herring, chopped herbs, salt and cayenne
pepper; stuff your mackerel with this, and boil in salt and
water, season with sliced onions, carrots, and turnips; when
cooked, drain the fish, and serve with green gooseberry sauce.
Green gooseberry sauce.
Pick and seed two large handsful of green gooseberries,
soak in boiling water and salt, drain and warm in melted
butter seasoned with chopped parsley, salt, pepper, and a
pinch of grated nutmeg ; just before serving, stir in a little
double-cream. The celebrated " Mackerel Gooseberry" took
its name from this sauce, which is of very old origin.
Croquantes, or almond toffee.
Blanch and dry a pound of Jordan almonds, cut up each
almond into five or six pieces, and bake in a slow oven until
a golden colour. Boil three-quarters of a pound of sugar to
the snap, add your almonds, take the saucepan off the fire,
stir the sugar and almonds well together, butter several small
moulds, and line with the toffee as thin as possible. To avoid
burning your fingers, use the slice of a lemon to smooth it
round the mould. Some cooks pour the hot toffee into a
buttered dish and cut it into squares. The sugar may be
coloured with cochineal if preferred.
Anchovy butter.
Skin and scrape some well-soaked anchovies, pass through
a hair sieve, and stir into the same quantity of butter as there
paste.


THE 366 BILLS OF FARE. 139
MAY 18.
Potage puree Crecy. Cre"cy soup.
Merlans grilles. Broiled whiting.
Epaule d'agneau glacee. Glazed shoulder of mutton.
Poulets rotis. Roast fowls.
Pois au lard. Peas and bacon.
Croquenbouche. Croquenbouche.
Broiled whiting.
Scale, clean out your whiting, cut two or three slits down
the sides, dip into olive oil, sprinkle with salt and pepper, and
broil over a slow fire, turn the fish several times, and dish up
carefully, covered either with white caper sauce or tomato
sauce.
Peas and bacon.
Cut up either some lean ham or bacon into dice, warm in
butter, and when nearly done, moisten with stock, add your
peas and a bouquet of herbs, chives, salt and pepper, cook
over a slow fire, and take out the bouquet of herbs before
serving.
Croquenbouche.
This name is given to all large set pieces for suppers or
dinners, such as nougats, cakes, oranges, or nun's sighs, which
have been covered with sugar, boiled to the snap, so as to
give a brilliant appearance. The real meaning of Croquen-
bouche is " crackle in the mouth."
Nougat.
Prepare the same as croquantes (see lyth of May), only do
not spread out so thin.'


140 THE 356 BILLS OF FAKE.
MAY 19.
Potage au vermicelle. Vermicelli soup.
Barbue sauce hollandaise. Brill, Hollandaise sauce.
Pigeons aux pointes d'asperges. Stewed pigeons and asparagus
heads.
Gigot roti. Roast leg of mutton.
Choux-fleurs au gratin. Baked cauliflower with bread-
crumbs.
Pouding excellent. Excellent .pudding.
Stewed pig-eons with asparagus heads.
Stew the same as pigeons and green peas (see below); but
the asparagus taking a shorter time to cook must be added only
a few minutes before taking off the fire.
Stewed pigeons and green peas.
. Split your pigeons open down the backs, stuff with their livers
chopped up with bacon, bread-crumbs soaked in milk, chopped
herbs, salt and pepper. Warm some butter in a saucepan;
when brown add a little chopped bacon and the pigeons,
moisten with half a tumberful of water, season with two onions,
a bouquet of herbs, salt and pepper; add a pound of green
peas, and simmer over a slow fire for an hour. Remove the
bouquet of herbs, and dish up the pigeons on the peas. The
sauce must not be too thin.
An excellent pudding.
Take a pound of finely-chopped suet, one pound of stoned
raisins, one pound of currants, eight yolks of egg, four whites
of egg, half a pound of bread-crumb, one pound of flour,
one pound of sugar, half a teaspo9nful of grated nutmeg, a
dessert-spoonful of powdered ginger, a pinch of salt, half a
tumblerful of rum, some strips of mixed peel, and the grated
peel of a lemon. Whip up the eggs, aild a little milk, and
stir into the remainder of the ingredients, if too thick moisten
with milk; tie up in a pudding-cloth, and boil for five or six
hours. Serve with either rum or Madeira sauce.


THE 366 BILLS OF FARE. 141
MAY 20.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage aux herbes. Herb soup.
Morue a la be'chamel. Cod, bechamel sauce.
CEufs brouilles aux pointes d'as- Buttered eggs with asparagus
perges. heads.
Pate de saumon. Salmon pie.
Marinade de fonds d'artichauts. Stewed bottoms of artichokes.
Flan de cerises. Open cherry tart.
Herb soup.
Take some white beet, lettuce, sorrel, and purslane-leaves,
wash and dry them, warm in butter, stir in a little flour, moisten
with water, thicken with yolks of egg, and pour on to toasted
bread-crusts. Keep the largest pieces of vegetable to lay on
the top.
Cod, bechamel sauce.
Take a large lump of butter, a dessert-spoonful of flour, salt,
black pepper, a pinch of grated nutmeg, chopped parsley and
chives, stir into a tumblerful of cream, and leave on the fire
until it boils, if too thick add a little more cream. Boil your
cod in salt and water, break into flakes, and dish up in a
pyramid, covered with the sauce.
Buttered eggs or omelet, with asparagus heads.
Blanch some asparagus heads, cut them into small pieces,
and warm in white thickening, seasoned with chopped parsley,
chives, salt and pepper; when cooked add a little milk, and
pour, quite hot, over your eggs, which have been beaten and
stirred in a saucepan over the fire, until done. Prepare the
asparagus in the same manner if required for an omelet.


142 THE 366 BILLS OF FARE.
MAY 21.
Potage de riz a la paysanne. Peasant soup with rice.
Petits pates aux rognons. Kidney patties.
Lamproie au supreme. Jugged lamprey.
Bceuf a la mode. Bceuf a la mode.
Poulets rotis. • Roast fowls.
Haricots verts au beurre. French beans with butter.
Souffle a la vanille. Vanilla souffle. /
Kidney patties.
Remove the skin and fat from your kidneys, and cut up
into slices about a quarter of an inch thick, warm in melted
butter seasoned with salt, pepper, and a pinch of grated
nutmeg, and stir well. Line some patty pans with puff paste,
fill with the kidneys, and cover with a piece of paste large
enough to go over the sides of the patty pans, and moisten
the edges with water. Bake, and when done lift up the covers,
fill the patties with veloute" (see 23rd of August), replace the
covers, and serve immediately.
Jugged lamprey.
'Cut up a lamprey into large pieces, and brown in butter;
add some truffles and morels; when a good colour moisten
with a tumblerful of red wine, season with salt, pepper, and a
pinch of sugar. Serve with its own sauce, and garnish with
sippets of fried bread.
Cream sauce.
Melt half a pound of butter, add a little flour, salt, pepper,
and a pinch of grated nutmeg; stir until quite thick, add a
pint of cream and a little chopped parsley, leave on the fire
for five minutes, and serve.


THE 366 BILLS OF FARE. 143
MAY 22.
Potage au pain. Bread soup.
Piece de bceuf a la sauce Robert. Boiled beef, Robert sauce.
Casserole de laitances. Stewed roe.
Quartier de veau roti. Roast chump of veal.
Asperges en branches. Asparagus.
Creme vierge. Virgin cream.
Stewed roe.
Blanch your roe in boiling vinegar and water, drain, and stew
for a quarter of an hour in equal quantities of stock and white
wine, seasoned with a bouquet of herbs, a pinch of grated
nutmeg, salt and pepper; when cooked place the roe on a
dish, reduce the sauce, thicken it with a little flour and butter,
flavour with lemon-juice, and pour over the roe.
Boast chump of veal.
Soak a chump of veal for two days in white wine, seasoned
with salt, pepper, and mixed herbs. Lard and roast it. Serve
covered with ravigote sauce (see 2gth of May).
Virgin cream.
Take a little sugar, some lemon peel, and two or three
laurel-leaves, boil, and pass through a tammy. Cut out the
skins from the centre of four or five chicken gizzards, dry,
pound them, and soak in lukewarm water until dissolved; add
to the sugar, pass through a tammy, flavour with orange-flower
water, and pour into small china cups ; warm in a bain-marie,
and serve very hot.
Lobster butter.
Pound the shell and spawn of a lobster, stir well into some
butter, and pass through a sieve.


144 THE 366 BILLS OF FARE.
MAY 23.
Potage printanier. Spring soup.
Bar sauce aux capres. Bass, caper sauce.
Filet de mouton aux petits pois. Fillet of mutton and green peas.
Dindonneau roti. Roast turkey poult.
Asperges a la Pompadou Asparagus a la Pompadour.
Tartelettes aux ceri Cherry tartlets.
Breast of veal with green peas.
Cut a breast of veal into pieces, blanch, and warm them in
butter, add a little flour, a bouquet of mixed herbs, salt, pepper,
and stock, stew over a slow fire; add the peas in time to be
done when the veal is cooked, and thicken the sauce with
yolks of egg.
Asparagus a la Pompadour.
Boil your asparagus in boiling salt and water ; when done
cut it up into pieces about the length of your little finger, and
place in a hot cloth near the fire. Take a little fresh butter,
some yolks of egg, salt, pepper, and a tablespoonful of vinegar;
cook in a bain-marie until thick; dish up the asparagus, and
pour the sauce over it.
Marrow quenelles.
Take eight ounces of beef marrow, the same quantity of
bread-crumbs, a dessert-spoonful of flour, five yolks of egg, a
whole egg, salt, and pepper, mix until a smooth paste ; take a
spoonful at a time and poach in boiling salt and water; dram,
trim, and serve.


THE 366 BILLS OF FARE. 145
MAY 24.
Potage au tapioca. Tapioca soup.
Culotte de bceuf garnie a la fla- Brisket of beef a la flamande.
mande.
CEufs poches k la sauce tomate. Poached eggs with tomato sauce.
Goujons frits. Fried gudgeon.
Pate' de canards. Duck pie.
Gele"e de fraises a la vanille. Strawberry and vanilfa jelly.
Brisket of beef a la Flamande.
Bone, roll, and skewer your brisket, and simmer in stock
for three hours, Place it in a stew-pan with a bottle of sherry
or any dry white wine, and two tumblersful of stock, simmer
until cooked. Blanch some cabbages, drain, and leave until
cold; press them well between two plates, so as to squeeze
out all water, sprinkle with salt and pepper, tie round with a
string, and boil in a large stew-pan, with uncleared stock, a
piece of bacon, some sausages, German sausages, a bouquet of
mixed herbs, salt and pepper ; cover with a buttered sheet of
paper, and take out the bacon and sausages as soon as they
are cooked; when cold skin the sausages, and cut into slices,
chop the bacon into dice, and warm in butter. Place the
beef in the centre of a large dish, surround it with the cabbages,
and garnish with the bacon, sausages, and some glazed turnips
and carrots cut into balls. Strain a little of the gravy from
the beef, stir it into Madeira sauce, and hand in a sauceboat.


I46 THE 366 BILLS OF FARE.
MAY 25.
Potage puree de pommes de terre. Puree of potatoes.
Tanches frites Fried tench.
Poitrine de veau farcie. Stuffed breast of veal.
Cochon de lait au Pere Douillet. Sucking-pig au Pere Douillet.
Haricots verts a la-maitre d'hotel. French beans a la maitre d'hotel.
Bavarois vanille. Bavarian vanilla cream.*
Fried tench.
Clean and scrape your tench very carefully, and soak for two
hours in melted butter seasoned with chives, chopped parsley,
salt, pepper, and vinegar. Flour, and fry them. Serve gar-
nished with fried parsley.
Sucking-pig an Fere Douillet.
Cut off the pig's head, divide the body into four pieces, and
lay in a stew-pan lined with slices of bacon, season with cloves,
a pinch of grated nutmeg, powdered ginger, cinnamon, laurel-
leaves, salt, pepper, slices of lemon, onions, carrots, and pars-
nips ; cover with slices of bacon and veal, moisten with white
wine, and simmer over a slow fire until thoroughly cooked.
Drain the pork, pass the sauce through a tammy, pour it over
the meat, and serve when cold.
Sauce a la Duxelle.
Take two tablespoonsful of chopped mushrooms, one table-
spoonful of chopped parsley, the same quantity of chopped
eschalots, a head of garlic, a little scraped bacon, laurel-leaves,
thyme, a pinch of mixed spice, salt and pepper ; warm in fresh
butter, moisten with white wine, reduce, pass through a tammy,
stir into a little white thickening, and use for either chicken or
game entries.


THE 366 BILLS OF FARE. 147
MAY 26.
Potage aux pates d'ltalie. Italian paste soup.
Vol-au-vent d'amourettes a la Vol-au.vent of beef tendons.
creme.
Selle de mouton garnie de rissoles. Saddle of mutton with rissoles.
Pigeons rotis au cresson. Roast pigeons and watercress.
Asperges en branches. Asparagus.
Meringues a la Chantilly. Meringues a la. Chantilly.
Vol-au-vent of beef tendons.
Make a vol-au-vent case of puff paste, and bake. Remove
the nerves and skins from two pounds of beef tendons, soak in
warm water until perfectly white, and boil for ten minutes in
water, vinegar, and salt; vyhen firm, drain them and cut into
pieces about two inches long; pour some boiling water over
them, leave for ten minutes, drain, and warm in veal stock.
Warm the vol-au-vent case; drain the tendons, pour some thick
bechamel sauce (see 16th of August) over them, add twenty
button mushrooms which have been boiled, fill the case with
this, and serve very hot. It is a thousand pities that this
delicious dish is not oftener given.
Boast pigeons.
Cover your pigeons with vine-leaves, wrap them up in bacon,
and roast for half an hour. Serve with their own gravy, and
garnish with watercresses.
Soles with white wine sauce.
Prepare the same as bream with white wine sauce (see
of November).
L 2


THE 366 BILLS OF FARE.
MAY 27.
Potage bnmoise aux pois. • Brunoise soup with green peas.
Soles au vin blanc. Soles with white wine sauce.
Tourne-dos aux olives. Fillets of beef and olives.
Carre de pore frais roti. Roast loin of pork.
Artichauts a 1'essence de jambon. Stewed artichokes with essence of
ham.
Flan meringue. Frangipane tart.
Boast loin of pork.
Bone your loin, and leave it for three hours in a pan covered
with coarse salt: rub in the salt from time to time. Roast,
and serve with its own gravy in a sauceboat.
Stewed artichokes with essence of ham.
Trim the artichokes, cut out the chokes, and stuff with
chopped mushrooms, minced bacon, parsley, and eschalots,
which have been cooked in butter. Line a stew-pan with
slices of bacon, add the artichokes, season with salt, pepper,
and a bouquet of mixed herbs ; moisten with stock, and cook
over a slow fire, with hot coals on the lid; when done, dish
up, covered with essence of ham.
Essence of ham.
Mince up some ham very fine, pound it, and warm in melted
lard; stir in a little flour. When a good colour moisten with
either veal or common stock; season with a bouquet of herbs,
cloves, chopped mushrooms, and a teaspoonful of vinegar.
Pass through a tammy, and pour over the artichokes.


THE 366 BILLS OF FARE. 149
MAY 28.
Potage a la julienne. Julienne soup.
Bceuf braise aux carottes nouvelles. Braised beef and young carrots.
Poulets a 1'estragon. Chicken with tarragon.
Lapereaux rotis. Roast young rabbits.
Haricots verts a 1'anglaise. French beans a I'anglaise.
Compote d'oranges. Compote of oranges.
Braise.
Braising is one of the most important parts of culinary art,
as meat when cooked without allowing any evaporation retains
all its sweetness and strength.
Line a braising-pan with slices of bacon and beef about half
an inch thick; season with mixed herbs, onions, carrots, thyme,
laurel-leaves, pepper, salt, grated nutmeg, and mixed spice.
Place the piece of meat you are going to cook in the braising-
pan, and cover with the same seasoning until the pan is full,.
fix on the lid as tight as possible, line the edges of the braising-
pan with hot-water paste so that no air may get in, cover the
lid with hot coals and simmer. When the meat is nearly
cooked diminish' the fire. This recipe is excellent for large
joints of meat which require a good deal of flavouring.
Pig's tail with a puree of peas.
Cook the same as calf's ears (see i4th of May), and dish up
on a purle. of peas, lentils, or chestnuts.


150 THE 366 BILLS OF FARE.
MAY 29.
Potage printanier. Spring soup.
Bar bouilli sauce crevettes. Boiled bass, caper sauce.
Moelfe de bceuf a la Orly. Beef marrow a la Orly.
Gigot de pre-sale r6ti. Roast leg of mutton.
Pommes sautees. Fried potatoes.
Gateau d'amande massif. Almond cake.
Beef marrow a la Orly.
Cut your marrow into pieces about four inches long and two
inches thick, soak in cold water, drain, and leave for an hour.
Dip into hot meat glaze, place each piece separately on a board
and when cold smooth round the edges, and twenty minutes
before required dip them into batter and fry in boiling lard;
when a good colour, dry them in a cloth, dish up in a pyramid,
sprinkle with salt, and garnish with fried parsley. Hand
tomato sauce separately, and serve very hot.
Bavigote sauce.
Take equal quantities of white wine and stock, reduce to a
brown thickening; season with chopped and blanched pim-
pernel, tarragon, chervil and chive-leaves, lemon juice, salt
and pepper ; stir the sauce until quite thick over a quick fire,
but do not let it boil.
Potatoes boiled in their skins.
Boil or bake some fine old potatoes without peeling them.
Serve, wrapped up in a napkin. Hand butter sauce in a-
sauceboat.


THE 366 BILLS OF FARE. 151
MAY 30.
MENU EN MAIGRE. BILL OF FARE FOR FAST DAY.
Potage puree de pommes de terre, Puree of potatoes with chervil-
chiffonnade de cerfeuil. leaves.
Lottes en matelote. Stewed eel pout.
Pate chaud de legumes. Hot vegetable pie.
Homard a la broche. Roast lobster.
CEufs a la creme. Eggs with cream.
Glaces au four. Baked ices.
Stewed eel pout.
Clean out your eels and keep the livers; warm them in
butter, moisten with white wine, and season with young
blanched onions, a bouquet of mixed herbs, salt and pepper;
when nearly done add the livers and some carp's roe; simmer
over a slow fire until cooked. Dish up each eel on a slice of
toast, and cover with their own sauce.
Baked Ices.
During the visit of the Chinese Ambassadors to Paris their
Excellencies' chef exchanged civilities with the chef of the
Grand Hotel, and amongst other things taught him how to
bake either ginger or vanilla ices; and the following recipe
will show how this delicious sweet is prepared.
Make your ice very firm, roll out some light paste thin, and
cut it into small squares, place a spoonful of ice in the centre
of each piece of paste, and fold it up carefully so that no air
may get in, and bake. The paste will be cooked before the
ice can melt. In this dish gourmands have the pleasure of
eating hot light paste, whilst their palates are cooled by the
refreshing ice-


152 THE 366 BILLS OF FARE.
MAY 31.
Potagc au petits pois. Green pea soup.
Pate' chaud de saumon. Hot salmon pie.
Cotelettes de mouton jardiniere. Mutton cutlets a la jardiniere.
Jambon glace. Glazed ham.
Salade de legumes. Vegetable salad.
Beignets de pommes. Apple fritters.
Green pea soup.
Boil your peas in boiling salt and water; when cooked, stir
in a large lump of butter, and pour over fried crusts of bread ;
sprinkle with sugar.
Hot salmon pie.
Line a mould with hot-water paste. Warm some slices of
salmon in butter, and season with salt, pepper, and finely-
chopped herbs. Lard the salmon with fillets of anchovy and
lay them in the mould, cover with hot-water paste, egg over,
and bake; when done, take off the cover and fill up the mould
with the following sauce. Take some court-bouillon (see 18th
of April), season it with chopped eschalots and parsley, stir in
a little flour and butter, warjn, and pour over the fish. It is
customary to serve hot pies without the cover of paste, and to
garnish them with crayfish.
Anchovy sauce.
Clean and bone your anchovies, cook in a tumblerful of
stock, and stir in a little flour and butter as soon as the sauce
boils. Serve it in a sauceboat.


THE 366 BILLS OF FARE. 153
JUNE 1.
Potage Solfe"rino. Solferino soup.
Barbillons grilles au beurre fondu. Broiled barbel with melted butter.
Noix de bceuf braisee. Braised chump of beef.
Pigeons rotis. Roast pigeons.
Feves de marais a la creme. Broad beans with cream.
Tartes aux cerises. Cherry tartlets.
Solferiuo soup.
Take equal quantities of haricot beans, French beans, young
potatoes, young carrots, green peas, three or four tablespoonsful
of pure'e of tomato, chopped parsley, chives, and celery ; boil
in stock, and pour over toasted bread-crusts.
Braised chump of beef.
Prepare a braising-pan (see 28th of May), and put in a chump
of beef (be careful that it is well covered, as it is a very dry
joint), moisten with white wine and two wine-glasses of brandy,
fix the lid on very tight, and cook over a slow fire. When
done, place the beef on a dish, pass the sauce and vegetables
through a tammy, clear of all grease, reduce it to a thin glaze,
and pour over the beef.
Broad beans with cream.
Pick out the youngest and smallest beans and blanch them.
If the beans are old they must be peeled. Boil them in milk,
with some butter, chopped parsley, and salt; thicken the sauce
with two whipped yolks of egg, and stir in a little cream.


154 THE 366 BILLS OF FARE.
JUNE 2.
Potage de riz a la puree de carottes. Puree of carrots with rice.
Surmulet a la sauce matelote. Red mullet, matelote sauce.
Escalopes de lapereaux aux pointes Scalloped young rabbits with
d'asperges. asparagus.
Pintade rotie. Roast guinea-fowl.
Navets au jus. Stewed turnips.
Beignets de fraises. Strawberry fritters.
Scalloped young rabbits with asparagus.
Scallop your rabbits and cook in fresh butter; boil the
trimmings and bones in stock, reduce, pass through a tammy,
add a little white thickening, a lump of butter, a pinch of
grated nutmeg, salt and pepper; stew some asparagus heads
which have been blanched in this sauce, dish up the scallops,
and pour the asparagus over them.
Stewed turnips.
Peel and wash the turnips, boil in water, drain, and warm
in butter with a little powdered sugar. When brown, remove
the turnips, moisten the sauce with stock, season with a bou-
quet of mixed herbs, salt and pepper ; reduce, skim off all
grease, and pour over the turnips.
Stuffed anchovies.
Split open your anchovies, wash them in white wine and
bone them. Mix some chopped fish, bread-crumbs, and
yolks of egg together, stuff the anchovies with this, dip into
batter, fry, and serve, garnished with fried parsley.


THE 366 BILLS OF FARE. 155
JUNE 3.
Vermicelle a la hollandaise. White vermicelli soup.
Eperlans frits. Fried smelts.
Poulet a la Marengo. Chicken a la Marengo.
Filet de bceuf roti. Roast fillet of beef.
Epinards a la creme. Spinach nnd cream.
Comp6te d'abricots. Compote of apricots.
White vermicelli soup.
Boil the vermicelli in either chicken or veal broth, pass
through'a tammy, add the necessary quantity of either cream
or milk, stir in some yolks of egg, warm, and serve.
Chicken a la Mareiiyo.
Cut up a chicken into joints, and cook in olive oil and a
little salt, put in the legs before the other pieces, as they take
longer to cook. When a good colour and nearly done, add a
bouquet of mixed herbs, pepper, mushrooms, and some slices
of truffles; place the chicken on a dish, and add the oil drop
by drop to some Italian sauce; stir the whole time. When
warm, pour over the chicken, and garnish with fried eggs and
sippets of fried bread. If preferred, clarified butter may be
used instead of oil.
Compote of apricots a la minute.
Cut your apricots into halves, remove the stones, and boil
in melted sugar for three minutes; skim, flavour with orange-
juice, and serve when cold.
Eggs with cream sauce.
Warm some cream sauce, add your sliced hard-boiled eggs,
and serve.
Cream sauce.
Mix a little flour into half a pound of butter, season with
pepper and a pinch of grated nutmeg, stir over the fire until
thick, add a pint of cream and some chopped parsley, and
leave on the fire for five minutes.


156 THE 366 BILLS OF FARE.
JUNE 4.
Potage de riz au consomme. Clear soup with rice.
Carrelets au gratin. Baked plaice.
Poulets a 1'italienne. Chickens a 1'italienne.
Quartier d'agneau rod. Roast forequarter of lamb.
Asperges en petits pois. Chopped asparagus with cream.
Tourte aux abricots. Apricot tart.
Chickens a 1'Italienne.
Chop up the livers of your chickens with some parsley,
chives, mushrooms, scraped bacon, a lump of butter, mixed
herbs, and spice; stuff the chickens with this, brown for a
few minutes in a little butter, cover with slices of bacon and
buttered paper, and roast. Blanch some parsley, chive and
tarragon-leaves, drain carefully, chop very fine, and place in a
saucepan with a tumbler of white wine, half a tumbler of
olive oil, two chopped anchovies, half a lemon cut up into
dice, a pinch of coarse black pepper and salt; warm and
thicken with gravy and four yolks of egg. When the chickens
are roasted, dish up, and pour this sauce over them. Serve
very hot.
Chicken fritters.
Cut up some pieces of cold roast chicken, soak for an hour
in vinegar, salt and pepper, dip into batter, and fry in boiling
lard. Dish up, garnished with fried parsley. Hand tomato
sauce in a sauceboat.


THE 366 BILLS OF FARE. 157
JUNE 5.
Potage paysanne. Peasant soup.
Abatis de volaille. Turkey or chicken giblets.
Rosbif garni de pommes nouvelles. Roast beef and new potatoes.
Langouste sauce au homard. .Sea crayfish, lobster sauce.
Feves a la sarriette. Broad beans with cream.
Omelette aux cerises. Cherry omelet.
Turkey or chicken giblets.
Take either some turkey or chicken giblets, gizards, and
livers, scald, clean, and cut them up into pieces, do not use
the heads. Warm in a saucepan with butter; when brown,
add five ounces of bacon, cut into four pieces, brown them
also; remove the giblets and bacon, stir a little flour into the
butter, and when thick add two tumblersful of water; season
with salt, pepper, thyme, laurel-leaves, and an onion stuck
with cloves; simmer the giblets in this sauce for two hours.
Blanch a dozen turnips in boiling water for a quarter of an
hour, drain and add to the stew, with some sliced carrots,
potatoes, chopped celery, and two lumps of sugar; when
cooked, clear the sauce of all grease and serve very hot.
Braised sheep's tongues.
Scald the tongues and lard them, braise (see 28th of May),
and when cooked, pass the sauce and vegetables through a
tammy; pour over the tongues and serve, garnished with either
gherkins or capers.
Chopped asparagus with cream.
Cut up some green asparagus into small pieces, blanch in
boiling water for three minutes, simmer in a saucepan for
half an hour, with butter, a lump of sugar, an onion, and not
more than three tablespoonsful of water; remove the onion,
and thicken the sauce with either yolks of egg or cream.


.158 THE 366 BILLS OF FARE.
JUNE 6.
Potage a la puree de lentilles. Puree of lentils.
Truite a 1'espagnole. Trout a 1'espagnole.
Pigeons en compote. Stewed pigeons.
Gigot de mouton roti. Roast leg of mutton.
Haricots verts sautes. French beans with butter.
Flan de cerises. Open cherry tart.
Puree of lentils.
Prepare the same as pea soup (see 23rd of January).
Trout a 1'espagnole.
Clean and scale your trout, stuff them with fresh butter,
mixed with chopped parsley, chives, eschalots, salt and pepper;
soak for an hour in olive oil, seasoned with parsley, chives,
thyme, laurel-leaves, salt, and whole black pepper. Dip some
paper in the oil, cover with as much of the seasoning as possible,
wrap round the trout and broil; when cooked, remove the
paper and herbs, and serve, covered with anchovy sauce.
Stewed pigeons.
Cook some dice of bacon in butter; when a good colour
remove them, and brown your pigeons in the same butter;
sprinkle them with flour, moisten with stock, add the pieces
of bacon, a bouquet of mixed herbs, and some mushrooms;
when the pigeons are three quarters cooked, add some young
onions, which have been browned in butter and slightly sprinkled
with sugar ; when the pigeons are cooked, remove the bouquet
of herbs, skim all the grease off the sauce, and serve, garnished
with fried sippets of bread.


THE 366 BILLS OF FARE. 159
JUNE 7.
Potage aux ceufs poches. Clear soup with poached eggs.
Piece de bceuf sauce Robert. Boiled beef, sauce Robert.
Carpe a la biere. Carp boiled in beer.
Quartier d'agneau r6ti. Roast forequarter of lamb.
Pommes sautees. Fried potatoes.
Flan de fraise. Open strawberry tart.
Clear coup with poached eggs.
Poach some eggs, and add them to your stock in the soup-
tureen. Hand the vegetables which have flavoured the stock
in a separate dish.
Carp boiled in beer.
This is a very old and good recipe. Line a fish-pan with
slices of bacon, chopped onions, eschalots, carrots, and mixed
herbs; put in the carp, sprinkle with salt, and pour in sufficient
beer to cover about three quarters of the fish; lay a sheet of
buttered paper over it, and place the fish-pan in a moderate
oven, turn the fish in half an hour; when cooked remove the
carp; pass the sauce through a tammy, clear of all grease, and
warm in a saucepan; as soon as it boils, stir in some stale
grated bread-crumbs; take off the fire, continue stirring until
quite thick; pass through a hair sieve and pour over the carp,
which must be previously garnished with stewed lettuces,
young onions, mushrooms, and fish quenelles. If any sauce
remains, hand it in a sauceboat.


160 THE 366 BILLS OF FARE.
JUNE 8.
Potaije au vermicelle. Vermicelli soup.
Perches'grillees sauce a la moutarde. Boiled perch, mustard sauce.
Noix de veau pique'e a la flamande. Larded chump of veal a la flamande.
Caneton roti. Roast duckling.
Petits pois en cosses. Green peas boiled in their shells.
Crime au the. Tea cream.
Green peas boiled in their shells.
There is a pea now cultivated which, when young, has such
tender shells, that they are able to be eaten as well as the
peas. Boil for half an hour in water, drain, and warm in butter;
stir in some cream, thicken with yolks of egg, and flavour
with a few drops of vinegar.
Sheeps' trotters, Bobert sauce.
Boil the trotters in salt and water ; when done, drain, and
simmer for three quarters of an hour in Robert sauce ; season
with salt and pepper, and just before taking off the fire stir in
a teaspoonful of mustard.
Boast beef with potatoes.
Roast your joint of beef, and serve with its own gravy. Boil
some potatoes, warm them in melted butter, sprinkle with
chopped parsley, and hand in a separate dish.
Tea cream.
Warm a pint of cream until reduced to half the quantity;
add a small teacupful of strong tea, three yolks of egg, and a
little sugar, stir well, pass through a fine cloth, and pour into
a large mould or several small ones ; cook in a bain-marie
until set.


THE 366 BILLS OF FARE. ,61
JUNE 9.
Potage puree de pois verts. Pure"e of green peas.
Bceuf a la mode. Bceuf a la mode.
Pate chaud de godiveau. Hot forcemeat pie.
Pigeons rotis. Roast pigeons.
fipinards au yeloute'. Spinach boiled in veloute sauce.
Tartlettes aux cerises. Cherry tartlets.
Bceuf a la mode.
Lard a rump-steak with well-seasoned bacon ; if preferred,
the steak can be cut into squares about the size of the palm of
your hand; place in a deep dish or bowl, season with salt,
pepper, a bouquet of mixed herbs, and a head of garlic ; place
the bowl in a large stew-pan half full of boiling water, and cook
over a slow fire; as soon as the gravy begins to come out of
the meat, cover it with slices of bacon, make a larger fire, and
keep it up until the steak is thoroughly done; just before
taking off the fire add a tumblerful of red wine, pass the sauce
through a tammy, reduce, and pour over the beef. If the
"boeuf a la mode" is to be eaten cold, use equal quantities of
veal and bacon to cover it, substitute a liqueur-glassful of
brandy for the red wine, and cut the steak into squares, as the
glaze will cover them better.
Fried soles.
Clean and skin your soles; if preferred, they can be filleted;
dip them into milk, sprinkle with flour, fry in boiling lard ;
when a good colour, dry in a cloth, and serve, garnished with
parsley.


162
THE 366 BILLS OF FARE.
JUNE 10.
MENU EN MAIGRE.
Potage aux lazagnes.
Raie au beurre noir.
Lottes a la parisienne.
Buisson d'ecrevisses.
CEufs a 1'oseille.
Salade de legumes.
Croquettes de riz.
BILL OF FARE FOR FAST DAY.
Italian paste soup.
Skate, black butter sauce.
Eel pout a la parisienne.
Crayfish.
Eggs with puree of sorrel.
Vegetable salad.
Rice croquettes.
Eel pout a la Parisienne.
Scrape and clean your eels, keep the livers, boil in mire poix
(see 4th of October), and serve, covered with oyster sauce, to
which you have added the livers, chopped up into small pieces.
Bice croquettes.
Wash the rice, blanch it in boiling water, and soak in cold
water until cool; cook in boiling milk, with a little sugar and
lemon peel, over a slow fire; stir the rice occasionally, so that
it may not burn; when done spread it out about three inches
thick on a wooden slab, leave until cold, cut it into squares,
sprinkle with grated bread-crumb; roll into croquettes, dip
into beaten yolks of egg, bread-crumb, and fry in boiling lard
or butter. Serve very hot, sprinkled with powdered sugar.
The rice may be flavoured with vanilla instead of lemon, if pre-
ferred. •
Baked barbel with Parmesan cheese.
Prepare the same as baked brill (see 25th .of March).
Eggs with puree of sorrel. .
Make a purge of sorrel (see 23rd of December), use cream
instead of stock for fast days, dish up, garnished with poached
eggs.


THE 366 BILLS OF FARE. 163
JUNE 11.
Potage Crcky au riz. Cr&cy soup with rice.
Maquereaux grilles sauce ravigote. Broiled mackerel, ravigote sauce.
Selle de mouton a la francaise. Saddle of mutton a la fran9aise.
Terrine de foie gras. Pate de foie gras.
Pourpier en friture. Purslane fried in batter.
Creme brfile'e. Burnt cream.
Pate de foie gras.
Have a foie gras weighing about a pound and a half. Make t
some forcemeat with one pound of turkey breast, one pound of
fresh pork, mixed herbs, laurel leaves, thyme, salt, pepper, and
two heads of cloves, and pound well. Peel one pound of
truffles carefully, and stick some large pieces into the foie gras.
Line the bottom of a deep dish with some of the stuffing, lay
the foie gras on this, surround it with the remainder of the
truffles, fill up all interstices with the stuffing, and cover the
whole with slices of bacon and laurel leaves. Cook the pie in
a bain-marie over a slow fire, keep the water at boiling point,
hut be careful none gets into the pie. It generally takes
about an hour and a half to cook a pie of this size. Stick a
skewer into the centre, and if burning hot when taken out
you will know that the pie is done. When cold, remove the
slices of bacon and cover with a layer of lard. Some people
prefer the pie baked in the oven,'as they consider it has more
flavour. If the pie is to be eaten immediately, calfs liver
forcemeat (see next page) may be used, instead of turkey and
pork.
M 2


164 THE 366 BILLS OF FARE.
JUNE 12.
Potage printanier aux ceufs poches. Spring soup and poached eggs.
Petits pates au jus. Forcemeat patties.
Cotelettes de mouton garnies de Mutton cutlets with French beans.
haricots verts.
Jambon roti. Roast ham.
Epinards au veloute. Spinach boiled in veloute sauce.
Flan de fruits. Open fruit tart.
Gravy patties.
Line some small moulds with light paste, and fill with what-
ever forcemeat fancied (several different recipes are given in
this book), cover the moulds with paste, egg over, and bake ;
when done remove the covers, scoop out the forcemeat, turn
the patties out of the moulds, and fill them with well-seasoned,
reduced gravy.
Open fruit tart.
Line a plain mould, about three inches deep, with short
paste. Take some stoned cherries, sliced peaches, apricots,
nectarines, and gooseberries, stir well in a bowl with some
powdered sugar, pour into the mould, and bake in a quick
oven; crack the apricot stones, blanch the kernels, and garnish
the tart with them. If the fruit seems too dry, pour a little
clarified sugar over it before taking out of the oven.
Calf s liver forcemeat.
Cut a pound and a quarter of calPs liver into dice, add
them to three quarters of a pound of melted lard, season with
salt, pepper, mixed spice, and laurel leaves; stir over a quick
fire with a wooden spoon for at least four minutes; leave
until cold, pound, and pass through a tammy, when it will be
ready for use.