BOSTON. Established 1852. CHICAGO. MANUFACTURERS OF IMPEEIAL ffpeneh Cooking Ranges Broilers and Steam Cooking Apparatus and Utensils of Every Description for Hotels, Steamships, Institutions, Restaurants, - Clubs, Private Cqr " ili ' Qg ,^ Also Importers of Fancy Moulds, Cutters, Knives, Cooks' Tools and Books. 43 & 45 WOOSTER STREET, Manufactory, 21, 23 and 25 Bethune St. NEW YORK Schwarzchild // ADDITIONAL RECIPES. ADDITIONAL RECIPES. A DELICIOUS ENTREE Managers, Stewards, Chefs, WHEN MAKING YOUR "BILLS OF FARE" DO NOT OVERLOOK WHAT YOU CAN DO WITH McMENAMIN & CO.'S CANNED DEVILED CRAB MEAT. THIS IS THE CAN AND HERE IS THE SHELL OP McMenamin<& Co. 's deviled crabs. and from the meat in this can YOU MAY PREPARE FOR BREAKFAST— Crab Cakes, Crab Toast, Buttered Crab, Crab Sausages, Crab Fritters, Crab Canapes, Etc., Etc. FOR SUPPER— Crab Omelet, Crab Salad, Crab Stew, Crab a la Reine, E mince of Crab, Etc., Etc. FOR DINNER— Deviled Crabs, Baked Crabs, Escal loped Crabs, Crabs a la Creole, Crab en Croustade, Crab Force Meat, Crab Kromes- kies, Crab Sauce, Crab Gumbo Soups, Bisque of Crab, Etc., Etc. You Can Bur Them From Leading Grocers Everywhere. 7VTc7VY.ENH7VUN St CO. HAMPTON, VA. Save China Breakage. fEW hotel keepers realize that china breakage can be saved by the use of a better quality. Bauscher Bros., of Weiden, Bavaria, make china especially and exclusively for the use of hotels, restaurants, clubs and other places where the wear and tear is great. The peculiar quality of clay and the extreme care used in the pro- duction of the ware, make it more durable than any other. E). W. IJager, manager of Hotel Hanover, N. Y., says: "I have found the breakage to be less, by 40 per cent, than the ware we for- merly used." C* Bauscher Bros.' china is in use in the New York Club; St. Denis, Broadway Central, New Netherland and Waldorf Hotels in New York; the Auditorium, Chicago; Palace, Cincinnati; Congressional and Rigg's, Washington, D. C. Write for Samples and Prices. BAUSCHER BROS. 53 rF^iR,:^: Place, InTE-^T TOEZ. ADDITIONAL RECIPES. ADDITIONAL RECIPES. HOTEL BLANK BOOKS. Among the specially designed blank books for hotel use, marketed bv the Hotel Monthly, and which have been adopted by hotels In all parts of America are: The Hotel Monthly Transient ledger 200-page, tight back, not indexed $2.00 800-page, spring back, half Russia, Indexed 4 00 500-page, spring back, half Russia, indexed <> 00 500 page, patent flat opening, half Russia, indexed — 7.60 800-page, patent fla c opening. Indexed 9. 50 The Four-X Transient Ledger 300-page, spring back, half Russia, index°d 5 00 500-page, patent flat opening, indexed .8 50 Storeroom Issue Book, 200 page, canvas bound 2.50 Express Package Receipt Book, indexed 1 50 Package Book, indexed 150 The Mulligan Letter Forwarder, indexed 1 50 Pay Roll Book 1.50 Porter's Incoming and Outgoing Baggage Books, each, 50 cents The H. M. Bellboy Book .50 cents The H. M. Special Order Book 50 cents A circular illustrating rulings of these and other books, will be sent to hotel men upon request. For sale by John Willy, the Hotel Monthly, 325 Dearborn St., Chicago. HOTEL COOK BOOKS. Whitehead's, The Steward's Handbook and Guide to party catering, price $3 00. Whitehead's The American Pastry Cook, price $2.00. Whitehead's Hotel Meat Cooking, price $2.00. Whitehead's Cooking for Profit and eight weeks at a summer resort, price $3 00. Deliee's Franco-American Cook Book, price $3.50. Filippinl's The Table, how to buy food, how to cook It and how to serve it, price 92. 50. Francatelli's The Modern Cook, price $2.00. The Murrey Collection of Cookery Books, price $1.50. Murrey's Salads and Sauces, price 50 cents. Rottenhofer's German Cook Book. Printed in German, price $5 The Epicurean by Chas. Ranhofer, price 88, S12 and §15 accord- ing to style of binding. Quotations for Occasions, price $1.50. Treatise on Wines, (Thudicum). price $2.00. Jerry Thomas' Bartender's Guide, price 75 cents. The Vest Pocket Pastry B^ok, by John E. Meister, price S1.00. Any of the above books will be sent postage or expressage pre- paid upon receipt of price. Circular giving further particulars sent on application. For sale by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago. THE HOTEL MONTHLY A magazine of practical information for all per- sons engaged in the hotel and catering business. Subscription one dollar a year. Sample copy sent free upon request. ,l A Selection of Dishes" was first published in the Hotel Monthly Address, JOHN WILLY, Publisher, 325 Dearborn Street, Chicago 'f] J e l e 4i°n°fDi^" •«■ is And will be sent, prepaid, on receipt of the price, $2.00, by the Author, CHARLES FELLOWS, BOX 133S, PITTSBURa, ^>J&.. For sale also by all first-class hotel publications. Entered According to Act of Congress in the Tear 1S97 by Charles Fellows In the Office of the Librarian of Congress Washington, D. C. All Rights Reserved. PRESS OF RAWSTHORNE ENGRAVING AND PRINTING CO. PITTSBI T RG, PA. PREFACE. I confidently trust that I have conscientiously and faithfully fulfilled the promises of the title of my work. It is for others to appreciate the execution of my task; But, like "Johnson," I confess that "I look with pleasure on my book, however defective, and deliver it to the world, with the spirit of a man that has endeavored well." Yours truly CHARLES FELLOWS. Read, Study, Be Interested. A word of advice to the rising cooks and stewards ! It should be the object of all to attain the highest perfection of their calling; to study economy, side by side with that everlasting demand, variety. The dishes contained in this little book are prac- tical, economical and various. The steward or cook who sits down to compile his "bill of fare," by glancing over its pages, will continually find his memory refreshed, and see new dishes to use. Compiling a bill of fare is one of the most difficult things in the art of cookery. To do it well — that is, from an epicurean standpoint — it is necessary that the composer should see, in his mind's eye, every dish and sauce as he writes it; and they should be so arranged that they will appeal, not alone to the eye, but to the sense of taste, which, of course, is the main thing to be considered in preparing a menu. This imagination of the taste of his viands, should be in the possession of the true and successful "chef." It can be cultivated, (for it must be culti- vated) to such an extent, that the flavor of every article of food named on the menu will be recalled in the composing. It is an obvious fact that this rare gift will immensely aid in the arrangement of the menu, so that each dish will be in harmony of taste with every other one.' Emphatically this gift, or rather this cultivated palate, is necessary to the highest success in the culinary art. A Selection^Dishes A SUCCESSOR TO The Chef's Reminder. The most condensed and complete work for the "Bill of Fare" compiler ever offered to the English- speaking public, showing all the best ways of cooking the product of our markets; and to this end, presents more dishes especially adapted for use by the average hotel, club and restaurant, than any other single volume on cookery at whatever cost. Arranged in alphabetical order, as follows: 450 entrees of meats, 'fowl and game, 200 entrees most suitable for Fridays and vegetarians 89 sweet entrees. 78 hors d'oeuvres — hot and cold. 85 salads. 131 soups, broths and bouillons. 67 consommes. * 40 kinds of fish and 400 ways of cooking them. 182 sauces, showing their ingrediet 125 garnishes, showing their compos! 7 fancy butters. 10 flavoring vinegars. 8 fritter batters. 50 fancy potato dishes for garnishing. 24 miscellaneous recipes. . 46 valuable hints to cooks and stewards. 82 different foods, showing their percentage of proteid, fats and carbo-hydrates. 67 animal foods, sometimes but not ordinarily eaten. A table showing the time required to digest differ- ent foods, when cooked in different ways. What the author considers the right way to serve a course dinner with wines. A PRONOUNCING GLOSSARY OF CULINARY TERMS giving 734 translations. Several pages of ruled lines for additional recipes. The book is in convenient form to carry in the pocket, for imme- diate reference; printed on heavy linen paper, handsomely bound in flexible leather. Price, $2.00. for garnishing. °411 ■f*" INDEX. Page ENTREES OF MEATS, FOWL AND GAME I FRIDAY ENTREES IJ SWEET ENTREES 21 HORS D'OEUVRES— HOT AND COLD 32 SALADS 38 SOUPS, BROTHS AND BOUILLONS 46 CONSOMMES 60 FISH AND THEIR SAUCES 65 SAUCES, SHOWING THEIR INGREDIENTS 76 SWEET SAUCES FOR SWEET ENTREES 90 GARNISHES, SHOWING THEIR COMPOSITION 93 FANCY BUTTERS. IOI FLAVORING VINEGARS .' 102 FRITTER BATTERS I04 FANCY POTATO DISHES FOR GARNISHING 1 05 MISCELLANEOUS RECIPES IO9 VALUABLE HINTS TO COOKS AND STEWARDS Il6 ANALYSIS OF VARIOUS FOODS 122 ANIMAL FOODS SOMETIMES BUT NOT ORDINARILY EATEN 125 TIME REQUIRED TO DIGEST DIFFERENT FOODS. . . I 28 TO SERVE A COURSE DINNER WITH WINES 131 A PRONOUNCING GLOSSARY OF CULINARY TERMS. . 132 RULED LINES FOR ADDITIONAL RECIPES 160 A SELECTION OF DISHES Copyright 1896, by Charles Fellows. Especially Adapted for Use by the Average Hotel, Club and Restaurant, Com- prising All the Best Known Ways of Cooking and Serving the Products of Our Markets. Being a Revised and Greatly Improved Version of the Original Book by the Same Author, entitled "The Chef's Reminder." ENTREES. Beef, a la mode, marinaded, sauce Piquante. Beef and kidney pie, Southern style. Beef, fillet of, braised, sauce Bordelaise. Beef, fillet of, a la Talleyrand. Beef, fillet of, braised with mushrooms. Beef, fillet of, larded, a. la Jardiniere. Beef, tenderloin of, Provencale. Beef, fillet of, sauce Bearnaise. Beef, scallops of, a, la Trianon. Beef, fillet of, pique, a la Perigeux Beef, scallops of fillet of. Creole. Beef, tenderloin of, glace, a la Russe. Beef, braised sirloin of, with mushrooms. Beef, larded tenderloin of, aux cepes. Beef, fillet of, larded, a la Bayard. Beef, grenadins of, sauce Raifort. Beef, small fillets of, Printaniere. Boeuf, mignons de, aux truffes. Beef, fillets of, a la Chateaubriand. Beef, braised fillets of, a, la Financiers Beef tenderloin, larded, a l'Andalouse. Beef, Roulade of, fine herbs' sauce. Beef, small fillets of, en demi glace. 2 ENTREES, CONTINUED. Beef, ragout of, a. la Creole. Beef, entrec6te of, a l'Anglaise. Beef, fillets of, with oysters. Beef, small fillets of, Maitre D'Hotei. Beef, sirloin of, braised, h la Godard Beef, fillet of, & la Bigarade. Beef, rissoles of, sauce Bordelaise. Beef palates, saute, with mushrooms. Beef, smoked, with scrambled eggs. Beef heart, boiled, sauce Raifort. Beef tongue, smoked, with spinach. Beef tongue, corned, raisin sauce. Beef tongue, fresh, braised, with stuffed tomatoes Calf's head, en tortue. Calf's head, a la Financiere — Cut cold calf's head, with a biscuit cutter, broil, serve on toast, with Financiere garnish. Calf's head, fricassee of, a la Printaniere. Calf's head, a la Poulette. Calf's head, a la Ste Menehould. Calf's head, a l'ltalienne. Calf's head, boiled, Vinaigrette. Calf's heart, braised, Victoria potatoes. Calf's heart, pique, sauce Andalouse. Calf's heart, stuffed, fine herbs' sauce. Calf's brains, saute, with olives. Calf's brains, fried, in batter, sauce Remoulade. Calf's brains, a la Ravigote. Calf's brains, scrambled, on toast. Calf's brains, breaded, sauce Bearnaise. Calf's brains, patties of. Calf's brains, au gratin. Calf's brains, en brochette. Calf's brains, marinaded, and fried, Maitre D'Hotei Calf's brains, croquettes of, sauce Veloute. Calf's brains, au beurre noir. Calf's kidney omelet. Calf's kidneys, croquette of, Hanover sauce. Calf's kidneys, brochette of, a la Claremont. Calf's kidneys, saute, a. la Bretonne. Calf's kidneys, broiled, tomato sauce. Calf's tongue, boiled, Italian sauce (brown). Calf's tongue, braised, with mushrooms. ENTREES, continued. 3 Calf's liver, saute, sauce Piquante. Calf's liver and bacon, with spinach. Calf's liver, broiled, Italian sauce. Calf's liver, stewed, with braised onions. Calf's liver, scallops of, with mushrooms. Calf's liver, larded, crisped onion rings. Capons, fricassee of, a la Royale. Capons, braised, a la Financiere. Capons, larded, k la Godard. Capons, braised, a. la Napolitaine. Capons, stewed with peas, sauce Supreme. Capons, braised, k la Chipolata. Capon pie, with mushrooms and truffles. Capon saute, a la Printaniere. Capons, larded, k la Montmorency — Garnish with mushrooms and sweetbreads, in reducedEspagnole and Madeira sauces. Capons, cutlets of, a la Macedoine. Capons, fillets of, sauce Tartare. Chicken, fried, with rice and okra. Chicken, fried in batter, Tomato sauce. Chicken, fried fricassee of — Take cold fricassee, bread, fry, and serve with Veloute or white Ital- ian sauce. Chicken, fried in oil, a la Provencale. Chicken, fried, a l'Orly. Chicken, fried, a la Dumas — Coat with thick cucum- ber sauce, bread, fry, and serve with a puree of cucumbers. Chicken, fried, al'Indienne — Rub the chicken with curry powder, fry in butter and serve with stewed onions. Chicken saute, a la Marengo. Chicken saute, a la Printaniere. Chicken, a la Maryland. Chicken, broiled, a la Venitienne. Chicken cutlets, a la Nivernaise. Chicken, emince of, a la Maintenon. Chicken, fillets of, a la Milanaise. Chicken, braised fillets of, Hanover sauce. Chicken, fricassee of, a la Pascaline. Chicken wings, fricassee of, with oysters. Chicken, rissoles of, a la Villeroi. 4 ENRTEES, continued. Chicken, Supreme of, a la Perigeux Chicken, curried, with rice. Chicken, a la Crapaudine. Chicken patties, a la Reine. Chicken, saute, a la Neige. Chicken croquettes with peas. Chicken cutlets (minced) a la Marechale. Chicken, a la Chivry. Chicken cutlets, a la Montpensier. — Raw chicken passed through a meat cutter, puree of mushrooms, mixed with it to bind, form into cutlets, bread, fry slowly in butter till done, and serve with tomato sauce. Chicken, cromeskies of — Minced, cooked, chicken croquette mixture, rolled in thin slices of cooked salt pork, breaded, friqd, served with Hanover sauce. Chicken livers, stewed, with mushrooms. Chicken giblets, ragout of, potato croquettes Chicken livers, omelet of, sauce Bressoise. Chicken with rice, a. la Valenciana — Braise the cut up chicken with minced onions, parsley, a clove of garlic and a few cloves, for a few minutes, add i part tomato sauce and 2 parts of white stock ; when boiling, add rice enough to serve with the orders; season and simmer till done. Chicken pot pie. Chicken pies, small, a la Francaise — Take cooked chicken, cut up into flakes, make hot, in a sliced mushroom sauce, make diamond shapes of puff- paste, when baked, split, put the chicken mixture on lower crust, put on top, and serve. Chicken, fricassee of, a la Parisienne — Make a rich yellow fricassee, and serve with equal quantities of button mushrooms and Parisienne potatoes. Chicken, fried, with corn fritters. Chicken livers, en brochette. with peas. Chicken, timbales of, a la Talleyrand. Chicken, fried spring, cream sauce. Chicken, blanquette of, with truffles. Ducks, fillets of, a la Macedoine. Duck livers, au gratin. Duck livers, brochette of, sauce Ailemande ENTREES, CONTINUED. s Duck, stewed, with peas, in sauce Veloute. Duck, stewed, with tomatoes, in sauce Bigarade. Duck, stewed, with olives, in Espagnole. Duck, fried fillets of, Orange sauce. Duck, saute of, with noodles. Duck, salmis of, a la Julienne. Duck, braised, a l'lmperatrice — Braise, glaze, and serve with Flageolets. Duck, capilotade of — Cut up cold duck, simmer in a brown Italian sauce, with a grated orange and serve aux croutons. Duck, saute of, with fresh mushrooms. Duck, a la Puree Verte — Served with a puree of fresh green peas, little mint flavor. Duck, fried spring, with green peas. Duckling, with watercress. Duck, Teal, braised, k la puree de Champignons. Duck, Mallard, glace, Shallot sauce. Fowl, curried, a la Creole. Fowl, saute, sauce Bordelaise. Fowl, curried in Hanover sauce. Fowl, croquettes of breast of, sauce Perigeux Fowl, minced cutlets of, sauce a la Reine. Fowl, stewed with tomatoes. Fowl, fillets of, braised. Duchesse potatoes. Fowl, braised, a la Printaniere. Fowl, braised, with macaroni, (in Madeira sauce). Fowl, haricot of, Jardiniere. Hare, jugged, a l'Anglaise. Hare, braised fillets of, sauce Poivrade. Ham, croquettes of, with green peas in sauce Veloute Ham and veal saute, with potato croquettes. Lamb saute, with stuffed tomatoes. Lamb, stewed breast of, green peas. Lamb kidneys, broiled, sauce Colbert. Lamb, epigramme of, a la Macedoine. Lamb, braised stuffed shoulder of, a l'ltalienne. Lamb, braised breast of, a la Milanaise. Lamb kidneys with bacon, a la Broche. Lamb, braised shoulder of, a la Flamande. Lamb, epigramme of, with asparagus points (in Bechamel). Lamb chops, a la Maintenon — Broil one side, on it 6 ENTREES, continued. spread a chicken forcemeat, lay in pan, raw side down, bake slowly % an hour, serve with sauce Veloute. Lamb cutlets, a. la Duchesse — Dip the cutlets into a thick yellow parsley sauce, bread, fry, and serve with a puree of green peas, and a Bechamel sauce. Lamb cutlets, h la Monaco — Saute the cutlets slowly till tender, then bread, fry and serve with green peas and caper sauce. Lamb cutlets, a la Villeroi — Saute the cutlets, coat with Villeroi sauce, bread, fry and serve with fried parsley. Lamb cutlets, with cucumber — Saute the cutlets, coat with cucumber sauce, bread, fry, and serve with braised sliced cucumber. Lamb tongues, glazed, with spinach. Lamb chops, with green peas. Lamb cutlets, au Parmesan — Saute the cutlets, dip in thin Bechamel, then coat thick with grated parmesan cheese, bread and fry. Lamb cutlets, a la Princesse — Saute the cutlets, coat with a puree of mushrooms, bread, fry, and serve with peas and asparagus points in Bechamel. Lamb cutlets, aux Legumes — Breaded, fried and served with Julienne vegetables in Madeira sauce. Lamb cutlets, a la Crecy — Bread, fry and serve with whole young carrots, first stewed, then covered with Maitre D'Hotel sauce Lamb, blanquette of, with mushrooms. Lamb, shoulder of, a la Montmorency — Bone the shoulder, lard it, stuff and braise it, and serve with a Toulouse garnish. Lamb cutlets, a. la Vert pre — Broil, and serve with a very green mint sauce (squeeze the juice of an orange in the sauce). Mutton kidneys, with bacon, en brochette. Mutton cutlets, braised, with glazed onions. Mutton, minced cutlets of, with Duchesse potatoes. Mutton forcemeat balls, curried, with rice. Mutton, cromeskies of, with Colbert potatoes. Mutton, cold collops of, en Brochette — Always baste these when broiling, with tomato sauce. Mutton, rissoles of, sauce Hollandaise. ENTREES, CONTINUED. 7 Mutton cutlets, sautes, Parisienne potatoes — After you saute the cutlets, glaze them with a Chateau- briand. Mutton, Rechauffe of — Cut into 2 inch squares, % inch thick, coat with a mixture of glaze and Es- pagnole, bread, fry, and serve with either tomato or Hollandaise sauce. Mutton cutlets, Southern style — Saute the cutlet, serve on a crouton, with a baked stuffed tomato, a small timbale of rice and some stewed okra. Mutton cutlets, with puree of turnips. Mutton, ragout of, with stuffed tomatoes. Mutton. Haricot of, a la Paysanne. Mutton, curry of, with Macaroni. Mutton, Casseroles of — Good way to use up cold mutton, make a stiff potato croquette mixture, shape it like a patty, double bread and fry; now cut out a lid, scoop out the inside, thus leaving a case, fill up with a nice mince of mutton, put on the lid; now it looks like a patty, take the potato you scooped out, form into Duchesse potatoes and use as a garnish. Mutton, Roulade of, a la Bretonne. Mutton cutlets, with puree of onions. Mutton cutlets, braised, a la Jardiniere. Mutton cutlets, a la Provencale — Saute the cutlets make a sauce Trianon and sauce Soubise, mix equal parts together, with some grated Parmesan cheese and a flavor of garlic, bread, fry and serve with Madeira sauce. Mutton cutlets, a la Marseillaise — Coat with a puree of onions, bread, fry and serve with peas and Soubise sauce. Mutton cutlets, a la Reforme — Mix somp grated ham and cheese, with crumbed bread, bread the cut- lets with it, fry and serve with Reforme garnish. Mutton cutlets, a la Macedoine — Trim loin chops, lard, braise and serve with a Macedoine of vege- tables. Mutton cutlets, a la Chasseur — Saute the cutlets, then let them simmer till tender, in equal parts of port wine and Espagnole, a little currant jelly and some canned button mushrooms. 8 ENRTEES, continued. Mutton cutlets, curried, with Rissoto. Mutton, Carbonade of, Caper sauce (brown). Macaroni with ham — Take cold ham trimmings, put through a meat cutting machine, use it instead of cheese, and bake, au Gratin. Macaroni, a la Genevoise— Boil some pork sausages, skin and slice them, put alternate layers of macar- oni, cheese and sausages, in the pan, cover with sauce Veloute, and bake. Macaroni and Gruyere, a la Creme. Macaroni and Parmesan, au Gratin. Macaroni and cheese, a l'ltalienne— Simmer the macaroni in equal parts of Madeira and tomato sauces, sprinkle with grated Parmesan when serv- ing. Macaroni, a la Napolitaine — Boil the macaroni till done, wash, drain, simmer in little butter, make some scrambled eggs, with cream, equal the amount with grated cheese, add both to the macaroni, make hot, (don't boil) and serve. Macaroni with oysters — Mince the boiled macaroni, scald the oysters, put them in alternate layers in the pan, cover with Anchovy sauce and bake. Macaroni with tomato puree — Macaroni and cheese in alternate layers in pan, cover with a puree of tomatoes, (containing a slight flavor of ham and garlic) bake and serve. Macaroni et Poisson— Like with oysters, using any fish that will flake. Macaroni croquettes— Take the full length macaroni, steam it ten minutes in bundles of 6, untie the bundles while hot, roll in grated cheese, then put in buttered cheese cloth, boil till done, let get cold, cut up in 2 inch lengths, bread, fry and serve with Creole sauce. Macaroni au Beurre — Boil the macaroni, drain it, keep hot; when serving, sprinkle with grated cheese, and Maitre D'Hotel butter. Macaroni, a la Cardinal— Take fresh or canned lob- ster, run it through a meat cutting machine, put alternate layers of it and macaroni in pan, cover with Aurora sauce, sprinkle grated cheese on top and bake. ENTREES, continued. 9 Macaroni, timbale of, a la Godard — Line the mold with macaroni, fill with Godard garnish, steam, turn out, and serve with Perigeux sauce. Macaroni with mushrooms — Slice fresh or canned mushrooms, equal parts with macaroni and grated cheese, put in pan, cover with Anchovy sauce and bake. Opossum saute, with Lima beans. Opossum braised, a la Jardiniere. Opossum, broiled, sauce Poivrade. Opossum, Southern style — Baked with sweet pota- toes, served with them, and corn bread. Oxtails, Haricot of, a la Printaniere. Oxtails, Saute, a la Robert. Oxtails, curried, with macaroni Ox Palates, a la Ravigote — Blanched, dipped in thick Veloute, breaded, fried, served with sauce Ravi gote. Ox Palate croquettes, a l'Ecarlate. Partridge, salmis of, with stuffed olives. Partridge, with cabbage, a la Chipolata. Partridge croquettes, a la Perigeux. Partridge, saute of, Chasseur. Partridge, Capilotade of. Partridge a la Catalane — Larded, braized, served with a garnish of diced ham, onions, green or red peppers and mushrooms, in Madeira sauce. Partridge, broiled (young ones), Chutney sauce. Partridge, fillets of, h la Parisienne — Cut out of carrots, yellow and white turnips, balls with a Parisienne cutter, hearts of onions to match, braise the fillets, garnish with the glazed vegetables and serve with game sauce. Pheasant, boiled, celery sauce. Pheasant, fillets of, aux Huitres — Simmer very slowly in oyster liquor till done, then serve with a rich oyster sauce. Pheasant, larded and braised, bread sauce. Pheasant, braised, a la Soubise. Pheasant, salmis of, a la Chipolata. Pheasant, curried, with Rissoto. Pheasant, larded fillets of, with stuffed cucumbers Pheasant legs, Stuffed, a. la Perigeux. io ENTREES, continued. Pheasant, saute of, with shallots. Pheasant, Rissoles of, a, la Demi-Deuil. Pheasant, stewed, with bacon and macaroni. Pheasant, stewed, with braised stuffed lettuce. Pigeon pie. Pigeon, timbale of, with button mushrooms. Pigeon, stewed, with tomatoes. Pigeon, salmis of, aux croutons. Pigeon, fried in batter, sauce Piquante. Pigeon cutlets, braised, asparagus points. Pigeon cutlets (minced), a la Marechale. Pigeons, ragout of, a la Julienne. Pigeons, fried, with puree of celery (or spinach) Pigeon, stewed, with green peas. Pigeons, curried, with rice. Pigeons stuffed with parsley, and braised. Pigeons, Capilotade of. Pigeons and sweetbreads, a la Financiere. Pigeons and olives, (simmered), au Madere. Pigs feet, saute, a la Vinaigrette. Pigs feet, fricassee of, a. l'Allemande, Pigs feet, broiled, Maitre D'Hotel. Pigs feet, fried, Italian sauce. Pigs feet, a la Ste Menehould — Take out the large bone, fill with chicken forcemeat, dip in melted butter, then in bread crumbs, (not cracker crumbs) broil slowly, and serve with Robert sauce. Pigs feet, crepinettes of, a la Perigeux Pigs feet, stewed, a la Poulette. Plovers, Salmis of, a la Financiere. Plovers, broiled, aux croutons. Plovers, fillets of, a la Provencale. Plovers, en croustade, aux Champignons. Plovers, braised, sauce Bourgignotte. Plovers, Capilotade of. Plovers, larded, with sweetbreads, en demi-glace. Pork tenderloin, with sweet potatoes. Pork, cold, broiled, sauce Tartare. Pork, fillets of, saute — Glaze and serve with either brown Italian or Robert sauce. Pork cutlets, broiled, Anchovy sauce Pork, stewed fillets of, with sauer-kraut Pork, fried pickled, with apples. ENTRIES, CONTINUED. II Pork rissoles, sauce Creole. Pork tenderloin, broiled, sauce Robert, Pork, grenadins of, sauce Bretonne. Pork, entrecote of, sauce Soubise. Pork tenderloin, k la Lyonnaise. Pork tenderloin, scallops of, curry sauce. Pork cutlets (minced), a la Marechale. Pork tenderloin braised, with puree of sweet pota- toes. Prairie chicken, Supreme of. Prairie chicken, a la Russe — Roast, cut up in joints, glaze with game glaze, garnish with Flageolets. Prairie chicken, a la Financiere — Take the legs and breasts, stuff with a forcemeat of game, and the livers braise, and serve with a Financiere garnish. Prairie chicken, saute, sauce Bigarade. Prairie chicken.au Fumet — Boneless fillets, simmered in game sauce; finish with sherry and serve au Crouton. Prairie chicken, a la Chasseur — Roast, cut up, sirr mered in, and served with a sauce Chasseur. Prairie chicken, Salmis of, with truffles. Prairie chicken, a la Ailsa — Boneless fillets, covered with essence of game, breaded, browned in buttc ' in the oven, serve with jelly, and water cress. Prairie chicken braised, a la Chipolata. Prairie chicken, Capilotade of, en Crofistade. Prairie chicken, ragout of, with prunes — Stew the prunes in red wine, and add both to the ragout at the finish. Quail, Chaudfroid of, en Crofistade. Quail, braised, celery sauce. Quails, a. la Crapaudine. Quails, a la Duchesse — Clean and scorch 12 fat quails, return their livers, brown quickly with y 2 pound fat salt pork, in a Sautoir ; when nearly done add a pint of Consomme, a bunch of parsley, (bay- leaf, saffron and cayenne,) boil up a little, add % pound rice, cover the Sautoir, let cook till done, take out herbs and spices, and serve the rice as a border to the quails. Quail, ragout of, au Gratin. Quail, minced cutlets of, k la Marechale. 12 ENTREES, CONTINUED. Quail, braised, a la Macedoine. Quail, Salmis of, with olives. Quail, broiled, blackberry jam (or jelly). Quail, compote of — Quarter the quails, cut some ham, sweetbreads and truffles into dice, put all in Madeira sauce and simmer, serve on a fancy Crouton. Quail, Capilotade of. Rabbit, attereaux of, Italian sauce. Rabbit, braised, with glazed onions. Rabbit, blanquette of, with mushrooms. Rabbit, curried, with Rissoto. Rabbit, epigramme of, a la Bordelaise. Rabbit, braised fillets of, with cucumbers. Rabbit, fricassee of, a la Royale. Rabbit, croquettes of, sauce Poivrade. Rabbit, cutlets of, sauce Colbert. Rabbit, rissoles of, with green peas. Rabbit, ragout of, a la Provencale. Rabbit, saute of, a la Chipolata. Rabbit, larded fillets of, a la Poulette. Rabbit, braised, with spinach — Use the legs, bone them, insert a piece of bacon, instead of the bone, braise with bacon, and thyme, serve with spinach. Rabbit, stewed in sauce Soubise. Rabbit pie, with Victoria potatoes. Rabbit stew, a la Jardiniere — Cut the vegetables with Parisienne size potato scoop. Rabbit, (young) broiled, Maitre D'Hotel. Rabbit, Civet of, with mushrooms. Snipe, en Brochette, Maitre D'Hotel. Snipe, braised, en croustade — Line the croustade with liver forcemeat, and make hot, just before serving. Snipe a la Demi-Deuil, (serve with Perigeux sauce). Snipe, Salmis of, with mushrooms. Snipe fried, au cresson — Serve a quarter of a sour orange with each snipe, as well as the watercress. Snipe, ragout of, au Crouton. Snipe, fillets of, en Caisse — % fill the case with a puree of game livers and giblets, and serve the fillets, saute's on top. Snipe, broiled, Maitre D'Hotel, (garnish with cress) ENTREES, continued. 13 Sweetbreads, fricandeau of, with spinach. Sweetbreads, a. la Villeroi — Blanch, dip in Veloute, double breaded, fried, served with Villeroi sauce and green peas. Sweetbreads, curried, aux Croutons. Sweetbreads, a. la Pontell — Fricassee of sweetbreads and mushrooms in sauce Albert. Sweetbreads, au Beurre-Noir. Sweetbreads, a la Colbert — Blanched, split, breaded and broiled, served with Colbert sauce. Sweetbreads, braised, a la Rothschild — Serve with Bearnaise sauce and sliced truffles. Sweetbreads, blanquette of, with truffles. Sweetbreads, ragout of, a la Provencale. Sweetbreads, rissoles of, Jolie Fille. Sweetbreads, a. la Toulouse — Serve with asparagus points, and green peas, in Toulouse sauce. Sweetbreads, croquettes of, with peas (in Bechamel). Sweetbread cutlets (minced,) a, la Marechale. Sweetbreads, fricassee of, a la Conde. Sweetbreads, saute of, with baked tomatoes. Sweetbreads, vol-au-vent of. Sweetbreads, en croustade, sauce Napolitaine. Sweetbreads, glace, a la Financiere. Sweetbreads, larded, a la Macedoine. Sweetbreads, breaded, sauce Tartare. Sweetbread patties, sauce Supreme. Sweetbreads, epigramme of, Tomato sauce. Sweetbreads, cromeskies of — Serve with mushroom sauce. Sweetbreads and mushrooms, Timbale of. Sweetbreads, fried, sauce Perigueux. Tripe, honeycomb, a la Creole— Cut in finger strips, and simmer till done in sauce Creole. Tripe, honeycomb, fried, sauce Soubise. Tripe, honeycomb, broiled, Italian sauce. Tripe, honeycomb, fried in batter, sauce Vinai grette. Tripe, honeycomb, k l'Espagnole — Simmer in Es- pagnole sauce, and serve with stewed onions. Tripe, honeycomb, au Crouton — Cut in finger strips and simmer in Albert sauce till done. Tripe, honeycomb, curried, au Crouton. 14 ENTREES, CONTINUED. Tripe, honeycomb, fricassee of. Tripe, honeycomb, k la Toulouse — Cut in finger strips, saute with some diced bacon, add a glass of white wine, cover with Toulouse sauce, simmer till done, garnish with minced gherkins. Turkey, fillets of, a la Milanaise, Turkey legs stuffed, a l'ltalienne. Turkey, hashed, a la Cr^me — Serve with poached egg- Turkey, scalloped, au Gratin. Turkey wings, stuffed, and stewed with celery. Turkey giblets, saute, baked tomatoes. Turkey, brochette of, Maitre D'Hotel. Turkey croquettes, Hanover sauce. Turkey cutlets, a la Chipolata. Turkey patties, sauce Supreme. Turkey livers and truffles, vol-au-vent of. Turkey, fricassee of, with peas. Turkey, rechauffe of, with mushrooms. Turkey giblets, haricot of, a la Jardiniere. Turkey, curried, au Rissoto. Turkey, rissoles of, sauce Veloute. Turkey wings, en Tortue. Turkey, cromeskies of, a la Bechamel. Turkey, quenelles of, tomato sauce. Turkey, pinions of, a la Diable — Take young, tender, turkey wings and boned legs, broil, and serve with Devil sauce and stuffed baked tomatoes. Turtle fins, fricassee of, a la Poulette. Turtle fins, braised, a la Financiere. Turtle fins, a la Bechamel. Turtle, patties of, sauce Poivrade. Turtle, quenelles of, sauce Perigueux. Turtle steaks, broiled, currant jelly. Turtle, rechauffe of, a la St. Florentine. Veal, blanquette of, (serve with diced salt pork and mushrooms.) Veal, blanquette of, with stuffed cucumbers. Veal, blanquette of, with mushrooms en Crofistade. Veal, roulade of, with Fiae-herbs sauce. Veal, braised breast of, a la Milanaise. Veal cutlets, larded and braised, with Flageolets. Veal, breast of, fricassee, a la Poulette. ENTREES, CONTINUED. IS Veal cutlets, braised, sauce Colbert. Veal curried, with rice (or Rissoto). Veal, fricandeau of, with spinach. Veal, grenadins of, tomato sauce. Veal, rissoles of, sauce Supreme. Veal, cannelon of, au Madere — Take a breast of veal, bone it, spread it with forcemeat, roll it up, tie it, braise it, and serve with Madeira sauce. Veal cutlets, broiled, sauce Colbert. Veal, ragout of, with potato croquettes. Veal, braised fillet of, sauce Comtesse. Veal cutlets (minced) with tomato puree. Veal, cromeskies of, sauce Perigueux. Veal, grenadins of, with stewed okra. Veal, haricot of, a la Julienne. Veal, hashed, k la Creme — Serve with poached egg. Veal, paupiettes of, h la d'Uxelles. Veal, stewed breast of, with cauliflower. Veal, stuffed shoulder of, k la Provencale. Veal, timbales of, sauce Villeroi. Veal cutlets, stewed with oyster plant. Veal and ham pie. Veal, k la Marengo — Take small cutlets, dip in flour, fry brown in oil, (rare) with some minced shallots and diced salt pork, pour off the fats, cover with equal parts of tomato sauce and Espagnole, sim- mer till done, then add a glass of sherry and serve au Crouton. Venison steak, broiled, Poivrade sauce. Venison cutlets, braised, Piquante sauce. Venison, civet of, with mushrooms. Venison chops, broiled, jelly sauce — Jelly sauce is equal parts of jelly and butter, melted and beaten together. Venison, haricot of, a la Flamande. Venison cutlets, a la St. Hubert— Lard the cutlets and stew them in a little madeira sauce till done, add some sliced gherkins to the sauce, a little sugar, reduce rapidly, and serve over the cutlets. Venison chops, saute, with mushrooms. Venison cutlets, fried, (in butter) Financiere sauce Venison, braised saddle of, a la Polonaise. Venison, stewed breast of, a la Bordelaise. i6 ENTREES, continued. Venison cutlet, saute, with baked tomatoes. Venison croquettes, Jelly sauce, Venison, rissoles of, sauce Piquante. Venison, scallops of, (in Poivrade sauce) with Vic« toria potatoes. Venison pie, sauce Bourgignotte. Venison steak, a la Chasseur — Broil, and serve with Maitre D' Hotel sauce and water cress. Woodcock, salmis of, with stuffed olives. Woodcock, braised, a la Perigueux. Woodcock, fillets of, a la Lucullus — Cover the fillets with chicken forcemeat, dip in beaten egg, simmer in Veloute, serve on a crouton, pour over a spoon- ful of Fumet, and garnish with a Salpicon of game. Woodcock, a la Chasseur — Braise, when nearly done, put them into a sauce composed of Espag- nole, sherry wine, mushroom liquor and lemon juice, simmer till done, and serve the sauce with them. Woodcock, broiled with bacon, Maitre D'Hotel. Woodcock, vol-au-vent of, with truffles. Woodcock, saute, a la Strasbourg — Saute quickly in butter and finish in a sauce composed of equal parts madeira, tomato and game sauces, add a few mushrooms, chopped parsley, truffles, foie-gras and a glass of white wine. Woodcock, a la Talleyrand — Roast the bird, take the 2 breasts and cover with a Salpicon of game, simmer in consomme 10 minutes, serve on a fancy crouton, with a rich glaze of game and minced truffles. Woodcock, chaudfroid of, in Savory jelly (cold). Woodcock, petit bouchees of, au Salpicon. ADDITIONAL RECIPES. ADDITIONAL RECIPES. 17 FRIDAY ENTRIES. Artichokes with egg, Maitre D'Hotel— Artichoke bottoms, boiled, served on toast, with quartered hard boiled eggs and Maitre D'Hotel butter. Artichokes, au Gratin — Shape the artichokes like oysters, cover with Anchovy sauce and bake au Gratin. Asparagus omelet, sauce Vinaigrette. Bass, a la Conde — Baked in oven, with oiled paper over, wine, broth, oil, salt, pepper and shalots in the pan; when nearly done, add equal parts, pars- ley sauce and Espagnole. Bass, a. la Bordelaise — Fillets of bass, braised in and served with a Bordelaise sauce, garnish with shrimps. Bass, a la Chambord — Fillets of bass, larded and braised, served with equal parts of Chambord garnish and tomato sauce, garnish with fish quenelles. Beans, string, h, la Poulette — Blanch the beans, then simmer till done in Poulette sauce, garnish with a border of Rissoto. Bloaters, a la Marvin — Take the meat free from bones, and pound it with an equal amount of Parme- san cheese, season with pepper and Harvey sauce, shape into pieces like a finger, bread, fry, and garnish with parsley and lemon. Bluefish, fillets of, a la Venitienne — Saute the cutlets, add some sliced mushrooms and minced shallots, a glass of white wine, some sliced tomatoes, cover with tomato sauce, bake, serve with the sauce. Cabbage and cheese, au Gratin — Alternate layer of cooked cabbage and cheese, covered with a good butter sauce and baked, au Gratin. Cauliflower, scalloped, au Gratin. Celery stewed on toast, sauce Veloute (like Aspaia- gus). Celery fritters, or croquettes (see macaroni cro- quettes). Celery baked with cheese (like macaroni and cheese). 18 FRIDAY ENTREES, continued. Celery patties —Take the hearts of 8 heads of celery, boil till tender, let drain, then pound it in a mortar with a cupful of grated ham, a cupful of cream, a cupful of fine breadcrumbs, a little butter, pepper and salt, steam the mixture till it thickens, fill the patty cases and serve very hot. Codfish, scalloped, au Gratin. Codfish, curried, with rice. Codfish cutlets, fried, Egg sauce, (fresh cod). Cod and oyster pie, a la Francaise — Fresh cod in flakes, scalded oysters added, covered with Au- rora sauce and kept hot, (not boiled), served be- tween top and bottom crust of a piece of puff paste. Codfish tongue patties — Fry the tongues in butter, drain and mix into tomato sauce, then fill the patties. Codfish steak, broiled, sauce Hollandaise. Codfish steak, fried, a la Portugaise; serve with a sauce composed of 3 parts Creole to 1 part Anchovy sauces. Codfish and oyster croquettes, Admiral sauce. Codfish roe, fried, sauce Normande. Codfish cutlets, Parsley sauce. Clam fritters, a la Chevaliere. Clams, baked, en Coquille. Clams, scalloped in shell. Clam croquettes, sauce Havraise. Catfish steak, saute, k la Creole. Catfish steak, broiled, Lemon sauce. Catfish steak, fried, Anchovy sauce. Crabs, devilled, en coquille, sauce Tartare. Crab croquettes, Curry sauce. Crab, scalloped, au Gratin. Crab, stewed, with tomatoes. Crab, soft shell, boiled, sauce Mayonnaise. Crab, soft shell, fried, Italian Sauce. Crab, soft shell, broiled. Maitre D'H6tel. Crabs, soft shell, steamed, sauce Bechamel. Crabs, a la Creole— Stuff some tomatoes with crab meat and braise them in Creole sauce. Crab cromeskies, Cardinal sauce. Crab croquettes, sauce Vinaigrette. Crayfish, with Anchovies, au Gratin. FRIDAY ENTREES, continued. *S Crayfish, omelet of, sauce Aurora. Crayfish rissoles, sauce Admiral. Crayfish, scalloped, sauce Supreme. Crayfish, bouchees of, with lobster coral. Crayfish, en Matelotte. Cucumbers, stuffed, (with fish forcemeat) and braised. Cucumbers, a la Poulette — Cut in pieces, size of finger, scrape out seeds, blanch in salted water and finish in Poulette sauce. Cucumbers, fried, on toast, sauce Veloute. Cucumbers, stuffed and curried. Cucumber fritters, sauce au Naturel. Cncumbers fricassee, au crouton — Add a little sugar, vinegar, Worcestershire sauce, and some beaten yolks to the fricassee. Eggs, a la Robert — Hard boiled eggs, cut in half, lengthwise, broiled, served on a crouton with Robert sauce. Eggs, a la Poulette — Quartered hard boiled eggs and mushrooms, made hot in sauce Veloute, served en croiistade, garnish with fried parsley. Egg, au Soleil — Thin slices of half cooked bacon, a soft fried egg, put together, dipped in batter and fried. Eggs, a la Valencienne — Boiled rice, tomato sauce, minced mushrooms and Parmesan cheese, mixed and made hot, use as a border with fried eggs on toast in center. Eggs, a la Genoise — Mince hard boiled eggs, whites and yolks separately, some boiled rice, chopped parsley, minced cooked shallots, mix and make hot with a little butter, and serve on toast. Eggs, stuffed with anchovies— Grate the yolks, pound the anchovies, mix, fill the whites, make hot and serve with Hollandaise sauce. Eggs, au Gratin — Individual orders; break 2 eggs in a dish, season with pepper and salt, sprinkle with grated Gruyere or Parmesan, put in a quick oven till quite set and brown, serve in dish it was baked in. Eggs on cheese — Take 1 pound of grated cheese to 4 eggs and a cup of milk, lay the cheese in pan, 20 FRIDAY ENRTEES, CONTINUED. beat the eggs and milk together, pour over the cheese, bake slowly 20 minutes, serve on buttered toast. Egi;s scrambled with tomatoes — 1 cup minced onions, a dozen tomatoes rubbed through a seive, put them into a saucepan with the tomato juice, some pepper, salt and little butter, simmer till onion is done, then break in a dozen eggs, and stir till they are almost set, (serve in cases). Eggs, curried, with Rissoto. Eggs, ragout of, with mushrooms. Eggs, en Aspic — Take a set of gem pans, coat with aspic, lay a fried egg (trimmed) in face down, a thin circle of cooked ham on the egg, fill up with aspic, let set, serve on lettuce. Eggs scrambled with herbs — Beat the eggs with a little salt, pepper and minced green herbs, scram- ble with butter and serve en Caisse. Eggs scrambled with Asparagus — Asparagus peas, saute, and mix in soft scrambled eggs, serve en Croustade. Eggs, a la Soubise — Sliced, hot, hard boiled eggs on top of a puree of creamed onions. Eggs, k la Maire — Poached egg, on slice of toast floating in Madeira sauce, garnished with grated ham, tongue, parsley and truffles. Eggs, a l'lndienne — Eggs poached in Albert sauce, flavored with curry, served on toast with sauce around. Eggs, a la Creole — Hard boiled eggs, cut in half lengthwise, yolks cut up and mixed in Creole gar- nish, whites filled with it, baked, fried crumbs over. Eggs, blanquette of — Take 2 dozen whites and yolks steam separately, cut up in dice size, with equal quantities of diced ham, tongue and button mush- rooms, make hot in Supreme sauce and serve en Croustade. Eggs, a la Neige — Hard boiled egg, cut crosswise, yolk taken out, its place filled with chicken force- meat, heaped up, serve on a bed of rice with white Italian sauce. Eggs en Matelote — Poached eggs on toast with a Matelote garnish. FRIDAY ENTREES, continued. 21 Eggs, k la Bechamel— Hard boiled eggs, (whole), breaded, fried, served with sauce Bechamel. Eels a la Broche — Marinaded, larded, skewered, roasted and served with Shalot sauce. Eels, en Matelote— Large pieces, stewed, and served with Matelote garnish. Eels, fried, sauce Tartare — Parboil the eel in mari- naded stock, bread, fry and serve with Tartare sauce. Eels, a la Chevalier — Boned, dipped in batter, fried, served with sauce Vinaigrette. Eels stewed with puree of onions. Eels, stewed, a l'Anglaise — Stewed in thin butter sauce, flavored with herbs, parsley, grated lemon rind and juice (or vinegar). Eels en Mayonnaise — Finger length pieces soaked in salt water 2 hours, taken out, wiped dry, baked in pan with spices, vinegar, water, a little gelatine, served cold with Mayonnaise. Eels, fricassee of, (in Anchovy sauce), garnish with sliced cucumbers and gherkins. Eel patties (or pie)— Cut up small, simmer till done in Admiral, Aurora or Anchovy sauces. Eels, braised, sauce Allemande. Eels, boiled, Parsley sauce. Eels, broiled, Echalotte sauce (add lemon juice to sauce). Eels, scalloped, au Gratin, (bake with equal parts of white Italian and Anchovy sauces). Frog legs, fricassee of. Frog legs, saute of, a la Marengo. Frog legs, baked, au Gratin. Frog legs, broiled, Maitre D'H6tel. Frog saddles, bread crumbed, sauce Tartare. Frog legs fried, (almost any sauce is good). Frogs, croquettes of— Bind the croquette mixture with Allemande sauce and serve the croquette with Villeroi sauce. Haddock with Macaroni— One part of flakes of boiled smoked haddock, to two parts of boiled macaroni, laid in pan alternately, cover with pars- ley sauce, sprinkle with grated cheese and bake. 22 FRIDAY ENRTEES. continued. Haddock, emince of — Smoked haddock in small flakes, made hot in a butter parsley sauce, served on toast, with quartered hot hard boiled eggs. Herring in Savory sauce — Take hard roe smoked bloaters, remove the roe (entire), bone the 2 sides of the fish, roll the fillet round the % roe, tie, lay in pan with little butter and bake 10 minutes, serve with a sauce of equal parts butter and anchovy sauces, flavored with thyme and Worcesteishire sauce, garnish with lemon. Herring roes, a. l'Anglaise — Soft roes, marinaded, bioiled, put in paper cases, sprinkle with salt, pepper, breadcrumbs and chopped parsley, put on a small piece of butter and bake 5 minutes, serve with Echalote sauce and sliced lemon. Hominy croquettes with cheese (see macaroni cro- quettes.) Lobster with mushrooms, au Gratin. Lobster patties, a. la Cardinal. Lobster croquettes, sauce D'Homard. Lobster cutlets, Anchovy sauce. Lobster fried, sauce Tartare. Lobster broiled, Maitre D'Hotel. Lobster, scalloped. Lobster omelet, Aurora sauce. Lobster curried, with Victoria potatoes. Lobster, a la Bordelaise — Saute the meat with a little minced onion, add % CU P each of madeira and white wines, reduce till demi glace, then add equal parts of tomato and Espagnole sauces, bring to a boil, finish with chopped parsley and cayenne. Lobster, a la Newburg — Meat of 2 lobsters, cut in 1 inch pieces, some sliced truffles, saute in butter for s minutes, then add % a cup of madeira wine and reduce one-half, beat a cupful of cream with 5 yolks of egg, add it to the lobster, shuffle about till thick and serve in a tureen very hot. Lobster devilled, en coquille — Take the meat, mince it, and season with salt, cayenne, mustard, onion juice, Worcestershire sauce, chopped parsley and Bechamel, put back in shell, strew breadcrumbs on top and bake 20 minutes. FRIDAY ENTREES, continued. 23 Lobster, a la Creme en Caisse — Cut lobster meat into dice, put in a bowl with some Aspic jelly, salt, pepper, nutmeg, mayonnaise and sauce Veloute, mix together, steam it, and serve in fried cases. Lobster, salpicon of— Diced lobster, truffles and mushrooms, reduced till thick in Bechamel sauce and served en Croustade. Lobster Brochettes — Marinade the lobster meat for 1 hour in a little oil, salt, pepper, nutmeg and Worcestershire sauce, then place on a skewer, alternately with a mushroom, serve with broiled bacon and Maitre D'Hotel sauce. Lobster with tomatoes — Small pieces of lobster in Bechamel to stuff the tomatoes, placed, inverted in patty pans, steamed, served hot with lobster sauce, cold with Aspic jelly. Mussels — Cooked in any and every way you cook oysters, they are cheaper, but equal in flavor — try them ! Mushroom rissoles — A quart of minced fresh mush- rooms, 2 minced onions, pepper, salt, a pinch of ground herbs, simmered in thick sauce till onion is done, a spoonful in round of pastry, fold over, sprinkle with breadcrumbs and fry in oil. Mushrooms, farcies, au Crouton — Large mushrooms, peeled, stalks minced with parsley, chives and shallots, sauteed in butter, used to stuff the mush- rooms, bake about 10 minutes, served on fancy Croutons. Mushrooms, broiled on toast, (Maitre D'Hotel). Mushrooms, en Croustade — Stew fresh or canned mushrooms in Poulette sauce, add little chopped chives and parsley, serve en Croustade. Mushrooms, Vol-au-vent of — Stew the mushrooms in sauce Supreme, and fill the Vol-au-vents. Mushrooms, fricassee of — Fresh mushrooms broiled, on outside till brown, simmered in thin Bechamel till done, served with fancy croutons. Mushrooms, au Salpicon — Fresh mushrooms, the stalks minced and sauteed with a few shallots and parsley, added to a little minced chicken in Su- preme sauce, the mushrooms stuffed with It and baked, served on buttered circles of toast. 34 FRIDAY ENTRIES, CONTINUED. Mushrooms, en Caisse — Saute the mushroom stalks with some shallots, till tender, add the mushrooms, cover with sauce Veloute, simmer till thick and fill either fried or paper cases, dusted with parsley dust. Mushroom omelet, au Madere — Use either canned or fresh mushrooms, saute till tender with a few shallots, simmer in Madeira sauce, enclose the mushrooms in the omelet, pour the sauce around. Mushrooms, fried, on toast — Saute the mushrooms a nice brown in butter, squeeze in the juice of a lemon, a dash of cayenne, serve very hot on but- tered toast. Mushrooms, stewed, Madeira sauce — Saute the mushrooms in butter till brown, put into Madeira sauce, simmer till tender, add a glass of sherry wine, and serve in a border of creamed mashed potato. Mushrooms, a la Creme, au Gratin — Saute the mush- rooms, take individual dishes, butter them, coat with bread crumbs, put in a layer of mushrooms, one of bread crumbs (not cracker dust), another layer of mushrooms, fill up with Supreme sauce, cover with equal parts grated Gruyere and bread crumbs, sprinkle with melted butter, and bake brown. Oyster plant fritters, served with grated cheese in a Bechamel sauce. Oyster plant patties — Use Veloute sauce, flavored with anchovy. Oyster plant croquettes, sauce Villeroi. Oysterplant with mushrooms — Blanch the oyster plant, saute the mushrooms, put both into a sauce Poulette, simmer till tender, serve with a border (pastry) or in cases, (fried or paper). Oysters a la D'Uxelles — Fricassee oysters and mush- rooms, put in individual molds or shells and bake au Gratin. Oysters, a la Villeroi — Coat the oysters with Villeroi sauce, let set, bread, fry and serve with lemon. Oysters a. la Diable— Broiled oysters (on toast) with butter, lemon juice and cayenne. FRIDAY ENTREES, continued. 25 Oysters, stuffed and broiled, Maitre D'Hotel. Oysters, scalloped Oysters, fricassee of, on toast. Oysters, stuffed and panned, serve on toast with their own liquor and a quarter of a lemon. Oyster fritters, sauce Normande. Oysters fried, sauce Creole. Oysters, baked, au Gratin (use Parmesan). Oyster croquettes, sauce Bechamel. Oysters, curried, with rice boiled in scalded oyster liquor. Oysters fried with bacon (or cromeskies) — Very thin slices of bacon, rolled round the oyster, pin with a tooth pick, dip in batter, fry, withdraw the tooth pick, serve on toast with Tomato sauce Oysters, a. l'ltalienne — Macaroni boiled in 1 inch lengths, oysters scalded, alternate layers of both in pan, sauce made of both the liquors, (oyster and macaroni) thickened with egg yolks, poured over ingredients, bread crumbs on top and bake. Oyster patties— Use Supreme sauce, slightly flavored with anchovies. Oyster omelet— Scald the oysters, add the liquor to a sauce Normande, reduce, put the oysters into the omelet, pour sauce around. Oysters, a la Baltimore— Saute the oysters in butter, add the juice to a little glaze and Madeira sauce and reduce to X glaze, dip the oysters in and glaze them, serve on buttered toast, garnish with lemon. Oysters, a la Broche — Mince some parsley, thyme, and shallots very fine, add a little pepper and salt, roll the oysters in this mixture, then dip in beaten egg, then in bread crumbs (not cracker dust) then place on skewer, with alternate, thin slices of bacon and sweetbread, fry in hot lard, serve on toast, with Maitre D'Hotel and lemon. Oysters en Croustade— Scald the oysters, add the liquor to equal parts o fVeloute and Anchovy sauces, reduce, add the oysters, (dont boil again) put in croustade, a mixture of grated cheese and bread crumbs on top, browned with Salamander. Oysters, timbale of, sauce Hollandaise. 26 FRIDAY ENTREES, continued. Oyster cutlets (minced) sauce Normande. Oysters en Casserole — Make the Casserole of mashed potatoes, fill with the oysters a la Poulette. Okra and tomatoes, scalloped, au Gratin. Rissoto a l'ltalienne — Boiled rice, butter, grated cheese and tomato puree, mixed and simmered. Rarebit, Welsh — With poached egg on top it is called Golden buck. Salmon cutlet, saute, sauce Milanaise. Salmon omelet, Oyster sauce. Salmon steak, broiled, Tartare sauce. Salmon, fillets of, saute a la Matelote. Salmon, petit timbales of — Garnish with shrimps and serve with Cardinal sauce. Salmon curry with rice — Flavor the curry with an- chovy essence. Salmon, scalloped, au Gratin, (use Aurora sauce.) Salmon patties — Use lobster sauce to mix with the salmon. Salmon croquettes, Parsley sauce (flavor sauce with lemon juice and grated rind.) Salmon cutlets (minced) a la Marechale — Garnish with sliced cucumbers in sauce Supreme. Salmon fried, Gherkin sauce — Small fillets of fresh salmon, marinaded, breaded, fried, served with Hollandaise sauce thick with chopped gherkins and capers. Salmon, smoked, h la Neige — Flake the salmon, slice some hard boiled eggs, make both hot in Bechamel with a dash of anchovy, serve with a border of creamed mashed potatoes, brown with a Sala- mander. Salmon, smoked, devilled — Mix a little panada with butter, Harvey sauce, mustard, chutney and lemon juice, spread the salmon with it, broil en papillote and serve with a garnish of slices of lemon. Shrimps, a la Montglas — Saute the shrimps, add some Bechamel or Supreme sauce, flavor it with mace, lemon juice, essence of shrimps or anchovies and chopped parsley, make some croiistades, dip in egg and bread crumbs (not cracker dust), fry, use as a case for the shrimps, garnish with lobster coral rubbed through a sieve and chopped parsley. FRIDAY ENTREES, continued. 27 Shrimps, omelet of — Saute the shrimps, flavor with lemon juice and cayenne, inclose in omelet and pour shrimp sauce around. Shrimp patties, au Salpicon. Shrimp curry, with Spaghetti. Shrimps fried, a. la Mariniere — Take the live shrimps, wash them and fry like whitebait. Shrimp croquettes, sauce natural (shrimp sauce). Shrimps, scalloped, au Gratin, (use tomato sauce). Shad roe, croquettes of, Lobster sauce. Scallops, a. la Creme, au Gratin. Scallops, a. la Puree Verte — Saute the scallops, sim- mer in Bechamel, served with a border of puree of green peas. Scallops in shell, a la Diable — Mince the scallops, add a seasoning of butter, pepper, fine herbs, their own liquor and some bread crumbs, fill the shells and bake au Gratin. Spaghetti, au Gratin — Use equal parts of Allemande and Bechamel sauces. Spaghetti, a la Romaine — Boiled spaghetti in Poulette sauce, flavor with nutmeg, served with border of grated cheese. Spaghetti with Gruyere, a la Napolitaine — Spaghetti' boiled, drained, baked in equal parts tomato and villeroi sauces, with tongue cut in pencil strips 1 inch long, diced mushrooms and Gruyere cheese. Spaghetti, timbale of, a la Creole. Spaghetti and cheese, Bechamel — Alternate layers of spaghetti and cheese, covered with a Bechamel containing plenty of chopped parsley. Spaghetti, a la Creole — Boiled spaghetti with minced ham, made hot in Creole sauce. Spaghetti, a la Genoise— Boiled, drained, made hot in Genoise sauce, garnished with cheese straws. Spaghetti, k la Palermetane — Boiled spaghetti in alternate layers with cheese and sliced tomatoes in pan, covered with rich meat gravy, baked till tomatoes are done. Scotch woodcock — Raw eggs, scrambled with cream and chopped parsley, served on anchovy toast. Terrapin, a- la Maryland — A white fricassee made 2*5 FRIDAY ENTREES, continued. with Supreme suuce and flavored with sherry wine. Terrapin, a la Baltimore — A brown stew, made with Madeira sauce and flavored with Madeira. Terrapin, Vol-au-vent of, use the Madeira sauce. Turtle, braised, Poivrade sauce — Take the fleshy part of a turtle, lard it, braise it with herbs and vegetables, serve with Poivrade sauce and garnish with sliced gherkins. Turtle, fried fillets of — Thin turtle steaks, breaded, fried, serve with Veloute sauce and garnish with watercress. Turtle steaks, broiled, Jelly sauce. Turtle patties — Use a Madeira sauce, flavored with thyme and majoram. Turtle stewed, a l'Epicure — Take the remains of some turtle soup, stew the turtle in it, poach some yolks of egg and use as a garnish, flavor with sherry wine and serve au Crouton. ADDITIONAL RECIPES. ADDITIONAL RECIPES. 2 9 SWEET ENTREES. Almond custard fritters, glace. Apple croquettes, Orange sauce. Apple pancakes, Lemon syrup sauce. Apple fritters, sauce Ecumante. Apple shortcake with cream. Apples, a la Portugaise — Peel, core, simmer in a thin syrup till barely done, take out, drain, fill the cored part with apricot jam, reduce the syrup to a glaze and pour over the apples. Apples, compote of, a la Richelieu. Apple roll, steamed, sauce Sabayon. Apples fried, with creamed rice. Apple puffs — Cut out rounds of puff paste, minced raw apples, seasoned and sweetened, put on one edge of the paste, fold over, pinch the edges, brush over with egg, bake and serve with powdered sugar. Apple cobbler. Apples, cored, stuffed and baked in syrup. Apple charlotte, glace au Rhum. Apple compote with rice. Apples, timbale of, Apricot sauce. Apples glazed, Angelica sauce. Apples, compote of crab, with rice. Apples, Florentine of.with Pistachios — Apples cored, simmered till half done in lemon syrup, take out, drain, fill the hole with sweetened boiled rice, coat the outsides with a vanilla flavored chestnut puree, make hot in oven, sprinkle with chopped Pistachio nuts. Apricot cobbler. Apricot fritters, glace au Madere. Apricots, compote of. Apricots, a la Colbert — % apricot, the other half formed of sweet rice croquette mixture, put to- gether, breaded, fried, served with apricot syrup. Apricots, omelet of, glace. Apricot patties, with whipped cream. Apricots, a la Conde — Apricots in syrup, bordered 3 o SWEET ENTREES, continued. with sweetened rice, whipped cream over the apricots, sprinkled with minced Pistachio nuts. Apricots au Crouton — Stewed apricots on sweetened toast, with whipped cream. Apricots en Caisse — Fresh apricots, halved, stoned, simmered in raspberry syrup, served in rice cases with Angelica saucs. Banana fritters, Rum sauoe. Bananas, compote of, a la Richelieu, served with a border of rice custard. Bananas, compote of, a la Conde. Bananas, split and fried, Custard sauce. Bananas, split and broiled, Cocoanut cream sauce. Beignet soufflee, a la Vanille— (Queen fritters, Vanilla sauce.) Beignets, aux Confitures— Queen fritters with fruit jam. Baked fritters with custard (like Eclairs). Bell fritters, lemon sauce— Choux paste made into small balls and fried. Blackberry shortcake. Blackberry compote, en Croustade (of rice). Boston eclairs, glace. Cherry cobbler. Cherry fritters, Cherry syrup sauce. Cherries, charlotte of, glace. Cherry custard fritters, glace. Cherries, compote of — Flavor with Kirsch and serve with border of sweetened rice. Cream fritters, (any flavor) Custard sauce. Chocolate fritters, Vanilla sauce. Charlotte of fruit, sauce Doree. Cocoanut custard fritters, Orange cream sauce. Eggplums in syrup, with rice. Eggplum fritters, glace. Farina cake with currant jelly. Farina croquettes, glace au cognac, French toast, Sherry wine sauce. Fig fritters, Almond sauce. Figs, compote of, a la Richelieu. Jenny Lind pan cakes, with jelly — i lb. flour, 3 ozs. powdered sugar, pinch of salt, 10 eggs, mix to- SWEET ENTREES, continued. jv gether, then add }4 lb. of melted butter and 2^£ pints of milk, make in omelet pans, enclose jelly, roll up. Macaroni cake, Raspberry sauce. Macedoine of fruit with jelly. Neapolitan crescents — Ribbon cake, cut into cres- cents with biscuit cutter, glazed with thick orange syrup sauce. Omelet soufflee, sauce Mille-fleurs — One teaspoon of sugar to each egg, yolks and whites whipped separately, the sugar and a tea spoon of milk with the yolks, all stirred together, baked in dish or oval pan, partly on top of range, finished in oven. Orange fritters, Claret sauce. Orange custard fritters, glace. Oranges, compote of, a. la Conde. Peach shortcake, Cream sauce. P^ach fritters, glace, au Madere. Peach cobbler, Orange sauce. Peach Charlotte. Peach compote, with oranges. Pears, charlotte of, glace. Pears, compote of, a la Richelieu. Pear fritters, Sherry wine sauce. Pine apple fritters, glace au Curacoa. Pine apple charlotte (use grated pine apple) Prunelles, a la Conde. Philadelphia puffs, Almond sauce. Queen fritters (almond flavor) Peach sauce. Queen fritters, glace (fill with custard). Quinces, compote of, a la Colbert. Quince fritters, Custard sauce. Raspberry roll, au vin Tokay. Raspberry Charlotte. Raspberry fritters, sauce Ecumante. Rice croquettes, Maraschino sauce. Sago croquettes, Port wine sauce. Sponge fritters, Brandy sauce. Strawberry Charlotte. Strawberry fritters, glace. Tapioca croquettes, sauce Sabayon. Vanilla fritters with whipped cream. 33 HORS DCEUVRES HOT AND COLD. Anchovy croutons— Mix some Parmesan cheese with anchovy essence and a little melted butter and lemon juice, spread this paste on a crouton, with a coiled anchovy on top. Anchovy canapes (i)— Minced anchovies and hard boiled eggs on buttered toast. Anchovy canapes (2)— Take very shallow fancy gem pans, line with pie crust and bake, fill with an- chovies pounded with Gruyere cheese, invert on a circle of buttered toast, and garnish with minced gherkins. Anchovy canapes (3) — Mixture of chopped anchov- ies, grated ham, truffles, gherkins, moistened with salad oil and caper vinegar, fill into very small patty cases; garnished with peices of toast and Aspic jelly. Anchovy baskets— Hard boiled egg, cut away part white to form an handle, representing an oval basket, take out yolk, pound it with some anchovy paste, season with lemon juice and cayenne, color lightly with carmine or cochineal, refill baskets, garnish with cress. Anchovy tartines — Circles of brown bread, spread with anchovy paste, decorated with sliced gher- kins alternately with whites of egg. Anchovy sandwich — 2 circles of brown bread, very thin, spread between with anchovy puree. Anchovies, a l'Orly — Boned anchovies fried in thin batter. Anchovies aux olives — Anchovy toast, garnished with stuffed olives in slices, (very pretty dish). Bengal sandwich — 12 hard boiled yolks, ^ lb. butter, 2 table spoonfuls of curry powder, 1 table spoonful anchovy essence, 2 table spoonfuls tarragon vine- gar, % cup of grated bread, salt; pound the whole to a paste, spread between thin brown bread, cut in finger strips and garnish with watercress. Bouchees of chicken with truffles. Bouchees of oysters. Bouchees, a la Reine — Fill with diced tongue, chick- en, truffles and mushrooms in sauce Supreme. HORS DGEUVRES HOT & COLD, cont'd. 33 Bouchees a la Strasbourg — Fill with Foie-Gras and mushrooms Bouchees a la St Hubert — Fill with a puree of game. Bouchees of Crayfish tails. Bouchees, au Salpicon — Minced poultry or game baked between 2 small circles of puff paste. Bouchees of Sardines— Make the sardines into a paste with Gruyere cheese, salt, pepper and chili vinegar, mix in a few scalded oysters (this tastes like Devilled crab) fill the Bouchees, and garnish with hard boiled yolks of egg, rubbed through a seive, resembling vermicelli. Bouchees with Marrow — Cook the marrow in Albert sauce. Bouchees, Vanderbilt — Minced cooked chicken, truffles, tongue and mushrooms, add some Alle- mande sauce, boil up and fill the bouchees. Boudin Noir — Black blood pudding (form of sausage) Boudin Blanc— White chicken pudding (form of sausage). Boudin de Veau — Finely minced veal and bacon with aromatic herbs, made into little sausages, poached and served with Perigueux sauce. Boudin de Lapin — Same as preceding, substituting rabbit. Boudins de Lievre— Same as above, substituting hare Boulettes de Gibier — Little balls of savory game, breaded and fried. Caviar Tartines — Grate an onion, mix it with some butter, spread on circles of toast, place a ring of onion on the toast, fill the interior with caviar. Cheese straws— 1 lb. flour, % lb. grated cheese, 4 raw yolks, salt and cayenne to taste, make into pa^ste, roll out, cut in thin strips and bake. Cheese Savories— Take Bents water crackers, split, and on the open part, spread thinly with anchovy butter, then with a paste made of 2 parts Roque- fort cheese to 1 of butter, little salt and cayenne; garnish with minced gherkins. Cheese biscuits— >£ lb. butter, % lb. flour, 4 yolks, 10 ozs. grated Gruyere, 1 table spoonful of dry mustard, a little cayenne; beat the butter to a cream, add eggs and dry ingredients, mix into 34 HORS D'CEUVRES HOT & COLD, cont'd. stiff dough, roll out, cut in square biscuits, bake 20 minutes in rather slow oven. Cheese Ramequins — 3^ lb. Roquefort, % lb Gruyere cheeses, 1 lb. butter, 16 yolks of egg (raw) and the inside of 4 breakfast rolls boiled in cream till soft, the whole made into a paste, and mixed lightly with 16 whipped whites of egg; put into fancy paper cases, and bake a fine brown (serve very hot). Cheese Bombe— Make a Choux paste of % lb. flour, % lb. butter and a quart of water, work in one at a time, 12 yolks and 8 whites of egg, then % lb. of grated Gruyere, fry small spoonfuls in (not) very hot lard, serve with Montpelier butter. Cheese, flans — Cut out scalloped circles of puff paste; on one half of it, spread a paste made of 12 ozs. Parmesan, 8 ozs. butter, 8 yolks and 4 beaten whites of egg, turn over the other half, pinch the edges down, brush over with egg, bake and serve with watercress. Cheese Casseroles — Cut bread with a biscuit cutter i$4 inches thick, then with a column cutter, cut out a center, leaving a bottom, dip in milk, then egg, then bread crumbs, fry, drain and fill with a mixture made of 2 parts bread crumbs, 1 part grated cheese, % P art butter, milk to moisten, little salt and cayenne, bake quickly 5 minutes, or till cheese melts. Canapes, Berne — Triangle shaped croutons, spread with anchovy butter, chopped whites of egg down one side, chopped yolks down the other, minced green gherkins on the third side and a stuffed olive in the center. Crab Canapes — Circle of toast spread with devilled crab mixture, grated cheese on top, browned in oven. Canapes of smoked salmon — Spread croutons with anchovy butter, place thin round of smoked sal- mon on top, serve with a border of hard boiled egg minced with parsley. Canapes of potted ham. Canapes of caviar. Canapes of chicken livers — Take a dozen chicken HORS D'CEUVRES HOT & COLD, cont'd. 35 livers, saute with an onion till tender, pound till smooth, add salt, cayenne, butter, and anchovy essence to taste, fry some croutons, pile the mix- ture up on them, smooth with a knife, pyramid shape, place in oven till very hot, garnish with slices of stuffed olives and thin rings of red chillies. Canapes of shrimp — Shrimp paste spread on croutjns, garnish with coiled shrimps. Canapes of potted tongue. Caviar on toast with olives. Caviar with egg (1) — Cut slices of hard boiled egg, take out the yolk, fill its place with caviar, serve on thin slices of buttered brown bread. Caviar with egg (2) — Slice of toast, beaten white of egg, fancifully put around edge, caviar sprinkled on top, whole yolk of raw egg dropped in center, placed in oven till set. Crotistades of Caviar — Make very small croustades % in. deep, fill with caviar, on it place a freshly opened Blue Point oyster, garnish with lemon and watercress. Devilled shrimps — Minced shrimps and bread crumbs in equal parts, Worcestershire sauce, lemon juice, anchovy sauce, salt, pepper, cayenne, and butter to taste, mix all into a smooth paste, press into fancy patty pan, strew the tops with bread crumbs, and bake a light brown in a quick oven. Devilled biscuits — 4 ozs. butter, 4 ozs. flour, 4 ozs. Parmesan cheese, Worcestershire sauce and cay- enne, work into a paste, cut into rounds with a fancy cutter, 2 inches in diameter, place the rounds on a baking sheet, take out center with column cutter, gather up the trimmings, roll out and use the same way. Haddock toast — Mince Finnan haddie, work in an egg, a little pepper, fry till the egg is just set, in butter, pile on little squares of hot, buttered toast. Italian toast — 2 inch diameter circles of bread, be- tween them lay an anchovy, a little grated ham, a very thin slice of cooked salt pork, dip in batter, fry and serve with Ravigote sauce. Indian Canapes — Circles of bread, fried in butter, 36 HORS D'CEUVRES HOT & COLD, contd. spread with, ist, potted ham, then Chutney, then sprinkled with Parmesan and browned. Italian croutons (i)— Circles of toast spread with a paste made of anchovies, butter and blanched parsley leaves, pounded, then rubbed through a sieve, garnish with fancy cut whites of egg. Italian croutons (2) — Scalloped circles of dry toast, spread with a forcemeat of chicken, flavored with butter, cream, Harvey sauce, yolk of egg, pepper, salt and nutmeg. Kidney toast — Cooked mutton kidneys, made into a paste, seasoned with butter, cayenne, salt and lemon juice, spread on toast, (serve very hot). Lobster sandwich — Mash some cheese and lobster coral, add mustard, pepper and salt to taste, mix into a smooth paste with tomato catsup, place be- tween thin buttered bread (try this once). Lobster Bouchees, a la Bechamel. Lobster toast — Mince the lobster, add salt and cay- enne, a little cream, make very hot and serve on buttered toast. Mango Chutney toast. Mangoes stuffed. Oyster toast — Oysters pounded with cream, seasoned with lemon and cayenne, spread on circles of brown bread toast. Olives, stuffed, serve with Mayonnaise. Olive Canapes (1) — Buttered toast, with an anchovy circled on it and a stuffed olive in the circle. Olive Canapes (2) circles of toast fried in butter, spread with anchovy paste, minced olives and capers spread on top. Olive slices — Minced olives, with a little butter and cayenne, spread on or between thin slices of buttered brown bread. Sardine crusts — Sardines, whites of hard boiled egg and capers, all minced fine, add a little Worces- tershire sauce, spread on buttered toast. Sardines au Parmesan — Finger strips of toast covered with butter and cheese and a filleted sar- dine on top with slice of lemon. Sardines in egg — Cut the hard boiled egg in half, pound the yolks with the sardines, and a little HORS D CEUVRES HOT & COLD, cont'd. 37 minced pickles, refill each half and serve with watercress. Sardines, broiled, Maitre D'Hotel. Sardine Canapes— Equal parts yolks of hard boiled eggs and sardines, made into a paste, little lemon juice, spread on toast. Sardines with Anchovies — Finger strips of Anchovy toast, with fillet of sardine on top. Sardines Farcies — Stuff the sardine with a mixture of minced mushrooms, herbs and cold Madeira sauce, then make hot in oven and serve on a strip of brown bread toast. Sardines a la Remoulade — Skin the sardine, dip in Remoulade sauce, and serve on strips of brown bread, with watercress. Sardine toast — Paste made of pounded sardines with a little Gruyere cheese, lemon juice and cay- enne, spread on strips of toast, garnished with lemon and watercress. Salted almonds. Salted peanuts. Savory eggs — Hard boiled eggs, yolk mixed with finely minced skinned sardines, lemon juice and cayenne, made hot, whites filled with it, served on hot buttered toast. Tomato toast — Rub 8 raw tomatoes through a seive, add 4 ozs. butter, salt and pepper to taste, cook till done, then add 8 beaten yolks of egg, stir till thick, spread on hot buttered toast. Toulouse Bouchees— Fill the Bouchees with equal parts of chicken, brains and sliced mushrooms in sauce Veloute. 38 SALADS. Anchovy salad (i)— Shredded fillets of salted an- chovies, garnished with small white pickled onions, capers and sliced hard boiled eggs, sprinkle a little tarragon vinegar over anchovies. Anchovy salad (2) — Shredded lettuce and shredded Anchovies, a few minced shallots, all mixed to- gether dry, then sprinkle with equal parts olive oil and caper vinegar, beaten together. Artichoke and onion salad — Both cooked, and sliced, and dished alternately, garnish with beets and carrots cut with fancy potato spoon, (French dressing or salad cream.) Artichoke and tomato salad — Cooked artichoke, raw tomato, slice both and arrange on dish alternately, cover with French dressing and chopped chervil. Asparagus peas with tomatoes, Mayonnaise of. Asparagus and Cauliflower salad — Cauliflower in flowerets, garnished with asparagus peas, serve sprinkled with chopped capers and cream salad dressing. Asparagus salad — 2 inch lengths with the head, served on lettuce leaf, with cream salad dressing. Aspapargus salad with salmon — A spoonful of ice cold salmon en Mayonnaise, garnish with aspara- gus points in French dressing. Beet and egg salad — Slices of beetroot and eggs, alternately on dish, garnish with small white pickled onions, and grated horseradish, (cream salad dressing). Beets and potato salad — Cut out small balls, with Parisienne potato spoon, put the potatoes (cooked) in Ravigote sauce, the beets (cooked) in tarragon vinegar, dish up alternately. Cabbage salad (1) — Cut some bacon into dice, fry, when done, add a cup of vinegar, a cup of water, salt and pepper, bring to a boil, pour over the very finely shred cabbage, set away to get cold. Cabbage salad (2) — (cold slaw) finely shred cabbage, mix with pepper, salt, oil, vinegar and little sugar. Cauliflower, en Mayonnaise— Garnish with a Mace- doine of vegetables. SALADS, continued. 39 Cauliflower salad— Flowerets of cauliflower in Re- moulade sauce, garnished with strips of pickled beet. Celery salad (i) — Cut in strips, 2 inch lengths, like macaroni, dressed with mayonnaise. Celery salad (2) — Celery cut in dice, mixed with Livournaise sauce, garnished with sliced stoned olives. Chicoree salad (chicory) — Shredded chicoree 2 parts, shredded celery 1 part, mixed together, dressed with salt and pepper and equal parts of tarragon vinegar and olive oil beaten together. Chicken salad (1) — Make round chicken croquettes of white chicken, tongue, mushrooms and truffles, bread, fry, let get cold, cut in half and set around a bed of shredded, lettuce and endive. Chicken salad (2) —Equal parts of chicken and celery cut in dice, seasoned with salt, pepper, oil, and vinegar, dressed with sliced eggs and Mayon- naise. Chicken salad (3) — Take 2 parts mayonnaise, to one part cold liquid aspic jelly, beat together, decor- ate and line individual patty pans, with the beaten mixture, fill up with slices of chicken dressed with Remoulade sauce, a few capers and sliced stoned olives, cover with some of the beaten mixture, let set, turn out on a bed of shredded lettuce, garnish with shredded anchovies and gherkins. Chicken, Mayonnaise of (4) — Cold roast chicken, cut up in joints, marinaded in salt, pepper, oil and tarragon vinegar, served on a bed of shredded lettuce coated with mayonnaise and garnished with quartered eggs, beets and stoned olives. Chicken, Mayonnaise of (5) — Boned roasted chicken, pressed, sliced, coated with mayonnaise, served garnished with green peas and asparagus peas (dressed with French dressing) and cubes of chicken savory jelly. Crab salad en coquille — With the crab meat add a little minced cold boiled cabbage, mustard and cream salad dressing, fill the shells, serve on let- tuce leaf, garnish with chopped yolks and whites of egg, alternately. 40 SALADS, CONTINUED. Crab salad — Crab cut up in small dice, dressed witn tarragon vinegar, salt, oil and cayenne, served on border of shredded lettuce, garnish with sliced stuffed olives and sliced eggs. Crab, en Remoulade — Crab forcemeat balls, size of walnuts, coated with Remoulade sauce, served with a border of cold slaw, garnished with quart- ered egg, and sliced pickled beet. Cucumbers, Francaise — Slice thin, steep in salt ice water several hours, serve with French dressing, in which is also chopped tarragon and parsley. Cucumber and onion salad — Sliced cucumbers steeped in salt ice water i hour, a few spring onions also sliced, serve with cream salad dressing. Cucumber salad — Sliced, marinaded, dished up alternately with beet and sliced egg, dressed with oil, salt, pepper and caper vinegar. Egg salad — Hard boiled eggs, cut in half lengthwise, yolks rubbed through a seive, mixed with equal weight of Parmesan cheese, seasoned with chopped chervil, pepper and salt, enough butter to moisten, fill the whites with this mixture, serve on a bed of shredded lettuce, garnish with sliced tomatoes. Eggs au Cresson — Sliced hard boiled eggs, sprinkled with salt and pepper, arrange on a bed of water- cress, garnish with shredded anchovies. Egg salad, a. l'Ecossaise — Hard boiled eggs, cut in half lengthwise, mask with raw chicken forcemeat, roll in grated cooked ham, (press the ham on) then roll in fine bread crumbs, fry light brown, let get very cold, cut in half again, thus making quarter sections, serve on plain shredded lettuce. Eels, en Mayonnaise — Raw eels, marinaded, boiled, let get cold, dip in mayonnaise, serve with a garni- ture of parsley and sliced egg. Endive salad — Shredded leaves and cores, seasoned with a suspicion of garlic, pepper, salt, tarragon vinegar and olive oil. French salad — cold roast meat, veal for preference, cut in small dice, mixed with shredded lettuce, and endive, seasoned with French dressing, gar- nished with chopped whites of egg. German potato salad — Sliced cold potatoes, minced SALADS, CONTINUED. 41 parsley, fried bacon in dice, pepper and salt, sea- soned with cream salad dressing. German salad — Pickled red cabbage, blanched sauer-kraut, blanched onion, grated horseradish, chopped shallots, pickles and capers, sliced Frank- forts mixed together, seasoned with Rhine wine, salad oil, tarragon vinegar, pepper. Game salad (1) — Any kind of cold roast game cut in dice, mixed with shredded lettuce, carrots and a few minced shallots, season with Tartare sauce, garnish with slices of beet, chopped eggs and little balls of butter and pounded watercress. Game salad (2) — Cold roast game in slices, mois- tened with French dressing, let stand 3 hours, garnish with shredded lettuce and sprinkle over chopped whites of egg and the yolks rubbed through a seive. Herring and Sardelle salad — Shredded boneless salted herrings and sardelles, mixed with thin sliced potato, dill pickle, gherkins, capers, chopped chives and shredded lettuce, covered with mayon- naise, garnished with fillets of anchovies and beets. Herring salad — Blanched, smoked herring, skinned, split, boned, cut up small, mixed with chopped eggs, minced onion, thin sliced potato and chopped parsley, seasoned with French dressing, garnished with slices of beet and capers. Italian salad — Diced fowl mixed in cream salad dressing, served with a border of watercress and hearts of lettuces, garnish with slices of hard boiled egg, yolk taken away, its place filled with a slice of beet. Lettuce salad — Broad shredded lettuce leaves, sprinkled with salt and pepper, tarragon vinegar and olive oil. Lettuce and spring onion salad — Like the above, adding very fine shred spring onions. Lettuce with French dressing. Lettuce and tomato salad (1)— Lettuce salad above, garnished with sliced (skinned) tomatoes. Lettuce and tomato salad (2) — Shred the lettuce, toss it with sauce Remoulade, and minced capers, garnish with sliced tomatoes, sprinkled with French dressing. 42 SALADS, CONTINUED. Lima bean salad — Beans boiled, washed, drained, let get very cold, cover with a cream salad dress- ing, garnish with watercress. Lobster salad (i) — 2 parts of diced lobster, to 1 part of celery, seasoned with salt, pepper and tarragon vinegar, covered with mayonnaise, garnished with slices of hard boiled egg. Lobster salad (2) — Equal quantities of diced lobster and diced potatoes, mixed with cream salad dressing, garnished with hard boiled eggs, also in dice. Lobster salad (3) — (very fine and pretty) cut lobster masked with Montpelier butter, garnished with tufts of watercress, sliced egg, yolk taken out, its place filled with lobster coral, sliced cucumber, and sliced onion ring filled with caviar. Mayonnaise of fresh lobster — Shred lettuce and lobster meat, seasoned with oil, pepper, salt and tarragon vinegar, covered with mayonnaise, decor- ated with capers, sliced stuffed olives, lobster coral, quartered egg and watercress. Mayonnaise of Partridge — Cold roast partridge cut in dice, celery in dice, marinade for 2 hours the partridge in French dressing, drain it, mix with the celery, pour over a mayonnaise, garnish with minced pickle and chopped capers. Mayonnaise of shrimps — Diced celery, with cut shrimps, season with salt, pepper and vinegar, serve on leaves of lettuce, cover with mayonnaise, decorate with split shrimps, stoned olives and capers. Mayonnaise of oysters — Equal parts of celery and white cabbage, blanched and minced very fine, oysters scalded in their own iiquor, with a little vinegar and salt, season the celery and cabbage with a little oil and vinegar, place in center of dish, dip the oysters in mayonnaise and surround the center. Oyster salad— Scalded, let get cold, serve on lettuce leaves, with Tartare sauce. Onion salad— Peel, slice in rings % i ncn thick, steam them till half done, let get cold, serve on leaf of lettuce with Ravigote sauce. SALADS, CONTINUED. 43 Okra salad — Okra, blanched, drained, quartered, serve on a bed of endive, pour over French dress- ing, containing minced herbs. Partridge salad — Cold trimmed joints of roast part- ridge, marinaded in tarragon vinegar and olive oil, i in 2, add salt, pepper, minced chives and chervil, serve on a bed of shred lettuce, pour the marinade over, garnish with sliced egg, capers and gherkins. Potato salad — Slices of potato, shredded salt an- chovies, chopped parsley, pepper, salt, French mustard, tarragon vinegar and cream salad dress- ing, all mixed together. Prairie hen salad— Same as game salad (i). Salmon salad — Equal quantities of cooked beet and raw celery, minced together, salmon in flakes, mix together with i part vinegar to 3 parts oil, salt and pepper to taste, serve on a bed of shredded lettuce, garnish with sliced eggs. Salad, a. la Jardiniere — Fine strips of vegetables of various colors, cooked and cold, with green peas and string beans, dressed with salt, pepper, oil and vinegar, (or with thin mayonnaise.) Salad, a la Russe (1)— Cooked salad of carrots, par- snips and beets in shapes, pieces of fowl, shred- ded anchovies, olives, oil, caviar, vinegar and mustard. Salad, a la Russe (2) — Diced, cooked ham, smoked tongue, roast beef, chicken and mutton, with some shredded salted anchovies, season and mix with Tartare sauce, serve with a border of shredded lettuce. Salad Suedoise — Cut up into dice an equal quantity of cold meat, boiled potatoes, green apples, pickled herring and anchovies, mix into it some chopped gherkins, capers and hard boiled eggs, mix all serve on lettuce with French dressing and garnish with stoned olives. Salad au Cresson — Fresh watercress, crisp and cold, mixed with a little minced onion and finely shred- ded smoked salmon, (or finnan haddie) dressed with oil and vinegar, garnish with beet and egg. Salad, a la Tartare — Shred lettuce, pickled cu- 44 SALADS, CONTINUED. cumbers, pickled onions and herring, cut in dice, dressed with oil and vinegar, finish with Tartare sauce. Salad k la Macedoine — Use a vegetable scoop, very small size, and cut out peas of carrots, white and yellow turnips and artichokes, boil, drain, cool, add finely cut string beans, green peas and aspara- gus points, serve on lettuce leaf, with French dressing and a few capers. Salad a. l'Espagnole (i) — Spanish salad of sliced tomatoes and pickled onions, with mayonnaise in center. Salad k l'Espagnole (2) — Shredded endive, garnished with quartered tomatoes and quartered eggs, yolk taken out, its place filled with shrimp paste, endive sprinkled with minced sweet pepper and shallot, oil, vinegar, pepper and salt. Salad k la Casanova — Any salad served with Casa- nova sauce. Salad a la Dumas— Yolks of egg rubbed through a seive, chopped whites of egg, gherkins, chervil and soy, mixed with a little French mustard, essence of anchovy, pepper and white wine vinegar, decor- ated with sliced potato, beetroot and celery. Salad a l'Allemande (1) — Slices of potatoes, Brussels sprouts, cauliflower and celery, dressed with oil and vinegar. Salad k l'Allemande (2)— Sliced potatoes, shredded red pickled cabbage, pencil strips of corned beef, minced onions, pickles, sweet peppers and tarra- gon, seasoned with \% parts oil, 1 part Rhine wine, ^ part tarragon vinegar beaten together, garnished with hard boiled eggs and beetroot. Salad, k la Demidoff— Slices of potatoes and truffles with minced shallots, dressed with oil and caper vinegar. Salad a l'Ecossaise— Two parts of diced celery to one part of flakes of cooked salmon, season with oil, salt and vinegar, serve on lettuce, with mayon- naise, sliced eggs and stuffed olives. Sardine salad — Hard boiled eggs and boiled onions in slices, sardines in fillets, dished up in alternate layers, sprinkled with French dressing, containing chopped parsley, chervil and tarragon. SALADS, CONTINUED. 45 Salsify salad (oyster plant) — Salsify cut in finger lengths, boiled, drained, let get very cold, season with salt and pepper, dip in Ravigote sauce, ar- range on toast (cold) garnish with chopped aspic jelly. String bean salad — Beansmarinaded, drained, mixed in Ravigote sauce, garnish with egg. Shrimp salad — Shrimps marinaded in oil and vine- gar, drained, mixed with shredded celery in inch lengths, dressed with mayonnaise, garnished with stoned olives, capers and hard boiled eggs. Sweetbread salad — Slices of cooked sweetbread, dipped in flour, fried, let get cold, shredded lettuce in center of dish with salad cream dress- ing, sweetbreads masked with mayonnaise; as a border, slices of radishes and beetroot, on top of lettuce. Tomato salad (i) — Sliced skinned tomatoes mari- naded in French dressing, drained, sprinkle with salt and pepper, serve with shaved ice. Tomato salad (2) — Sliced skinned tomatoes, sprinkled with Parmesan cheese, moistened with Rhine wine and olive oil. Veal salad — Equal quantities of cooked veal and boiled potatoes, in dice with some celery, dressed with salt, pepper and cream salad dressing. Watercress salad — Crisp cold watercress, seasoned with salt, pepper and vinegar. French dressing — 4 parts olive oil to 1 part tarragon vinegar, a little onion juice, finely chopped parsley, salt and pepper. ADDITIONAL RECIPES. ADDITIONAL RECIPES. #6 SOUPS. Beef, a l'Anglaise — Beef stock, beef and vegetables cut up into dice, boiled in it, thickened with barley. Beef and Celery bouillon. Beef, a l'Ecossaise — Beef stock, beef and onions, cut in small squares, boiled in it, thickened with oatmeal, finished with Madeira wine Beef broth with rice. Beef soup with vegetables — Beef stock, vari-colored vegetables run through a meat cutting machine, boiled in the stock, thickened with roux, finished with a little walnut catsup. Beef tea — Lean meat, run through a meat cutting machine, little salt added, cold water >£ a cupful to the pound, put into tight covered jars, placed in pans containing water, put in medium oven 4 hours, poured off without being strained. Beef bouillon, aux Croutons. Barley soup, h la Jardiniere — Like beef a l'Anglaise but using mutton stock. Bouillon blanc — A rich white broth of veal, giblets, celery, parsley, onions, carrots and turnips (no herbs or spices) strain and serve aux Croutons. Bouillabaisse — Saute some minced onions, garlic and leeks till brown, add some pieces of skinless, boneless fish that will flake — add equal parts of oyster liquor and fish stock — bring to a boil, skim, add some thyme and marjoram, some sliced red peppers, sliced or canned tomatoes, season and simmer for one hour, thicken lightly with roux, finish with white wine, chopped parsley and juice of a lemon. Boston clam chowder — Salt pork cut into dice, fried till brown, drained, fish broth and clam liquor in equal parts brought to a boil, skimmed, add sliced potatoes and onions, boil till barely done, then add the salt pork, the scalded clams cut up, pepper, ground mace and salt, bring to a boil again, thin to the required consistency with Bechamel sauce, (but do not boil after) then add some rolled crackers and serve. SOUPS, CONTINUED. 47 Philadelphia clam chowder — Like the preceding, but substituting, tomatoes and tomato sauce, in- stead of the Bechamel, and adding a flavor of thyme. Bisque of crab, h la Creole — Boil X a pound of rice to each gallon of soup, when done add its equal weight of cooked crab meat, pound to a paste, adding % cup of melted butter and a flavor of nut- meg, now rub it through a tamis, make the stock of thin Veloute — add the rice and crab puree — bring to a simmer, then add sliced okra, minced red and green peppers, sliced tomatoes, season with marjoram, thyme, cayenne and lemon juice, simmer slowly one hour. Bisque of Crayfish — Use all crayfish i6 you can get them, if not get a dozen or two, which boil in a little water, containing salt, whole peppers, parsley and onion, cook 20 minutes, drain, cool, pick out meat from tails and claws, throw away the intes- tine — pound the rest, shells and head, also some boiled fish, lobster, yolks of hard boiled egg to a paste, adding some melted butter, boil this paste with a little veal stock for an hour till dry, then rub through a sieve, add it to the required amount of good bouillon blanc, bring to a boil, add the meat cut up, from claws and tails, a little lobster coral, and serve aux Croutons. Bisque of herring — Fresh and smoked herring in equal parts, boned, skinned, boiled with fresh or canned lobster, in seasoned fish broth, rubbed through a sieve, added to a clarified fish broth, served with fish quenelles and Croutons. Bisque of prawns (or shrimps) — Made like bisque of cray fish, but using all prawns (or shrimps). Bisque of lobster — Meat of fresh boiled lobsters cut into small squares, the tough parts and shells and claws, boiled for 20 minutes, dry the coral in a slow oven, make a thin Bechamel, add the water from the boiled shells, rub the coral through a sieve, add it to the soup making a pink color, then add the diced lobster meat and fat, and a few quenelles of lobster. Bisque of oysters — Scalded oysters and boiled rice 48 SOUPS, CONTINUED. rubbed through a sieve, added to a thin cream of oyster soup, flavored with mace and bay leaves. Bisque of salmon — Salmon rubbed through a sieve, added to equal parts, Veloute and court-bouillon, sprinkled with parsley dust. Bisque of plovers — Braise the plovers one hour in Madeira sauce, pound and pass through a tamis, boil some farina in bouillon-blanc, rub it through the tamis, add the two puree's to a game stock, with a glass of port wine. Bisque of partridge — Braised or roast partridge meat, pounded and passed through a sieve with white bread crumbs, and a chestnut puree, added to game stock, flavored with port wine. Bisque of terrapin — Terrapin shells, heads and trim- mings, boiled in consomme slowly for 4 hours, strain, rub the terrapin meat through a tamis, boil it up again with some parsley, thyme, cloves, bay leaf, mace, whole pepper and minced onions tied in a piece of muslin, add the puree to the con- somme, and an equal quantity of Veloute, bring to a simmer, then work in a little boiling cream. Calf's head, a. la Duchesse — Duchesse cream with diced veal and quenelles. Calfs head, a. la Portugaise — Make a rich bouillon blanc, add a Jardiniere, some barley, tomatoes, thicken with roux; when nearly done, add the calf's head, tongue and liver, cut in dice. Chantilly — Puree of green peas, slight flavor of mint and green onions. Chicken a l'Espagnole — Equal parts Espagnole and tomato sauces, with strong chicken stock, boil, skim, add cut up chicken and boiled rice. Chicken vith okra — Strong chicken stock, flavored with thyme and minced red peppers, thicken very lightly with roux, boil, skim, add okra, when greenish and gelatinous, add cut up chicken that has been sauteed and boiled rice. Chicken with rice — A rich cream soup, made with strong chicken stock, add boiled rice. Chicken a. la Chiffonade — A rich cream of chicken soup, containing blanched shred lettuce, chervil, summer cabbage and sorrel. SOUPS, CONTINUED. 49 Chicken a la Militaire — A rich cream of chicken soup, containing yellow and green quenelles, balls of carrot and white turnip, cut with Parisienne potato scoop. Chicken a la Sontag — Saute some (cut up into dice) chicken, ham and leeks, strong chicken broth, thickened with roux made with the butter from the saute ; when ready, add the chicken, ham, leeks and some boiled rice, Chicken a la Royale — Make a chicken puree, add equal weight of raw egg yolks, season, mix, steam, when done, cut into dice, add them and an equal quantity of asparagus heads to a strong chicken broth, slightly thickened with roux. Chicken a. la Perigord — Make a puree of truffles, add enough raw yolks of egg to set, season, mix, steam, when done, cut into dice, take some strong chicken stock, boil in it some rice and almonds till done, add a puree of chicken, rub all through a tamis, season and add the truffle dice. Chicken k la St. Mande — A thin cream of chicken soup, containing a chicken puree, shred chervil, boiled rice and sliced stuffed cucumbers. Chicken a la Colbert — Strong chicken broth, slightly thickened with corn starch, asparagus heads added, and a poached egg in each plate. Chicken a la Printaniere — Strong chicken broth, lightly thickened with roux, containing balls, (size of peas) of vari colored vegetables, green peas and small quenelles of chicken. Chicken giblet (brown) — Like chicken a l'Espagnole adding cut up giblets saute, little rice and slices of peeled lemon, with a dash of sherry wine Chicken a la Creme — Saute a few shallots, a few blades of mace, a bay leaf or two, and a slice of ham*, when brown, add flour to make a roux, now add a strong chicken broth, to the right consist- ency for soup, add a little thyme and parsley, let simmer for an hour, strain, and just before serving add % of its quantity of scalded cream, or thin cream sauce (don't boil again). Chicken a la Napolitaine — % diced raw chicken, % diced raw ham, with a chopped green pepper, a 50 SOUPS, CONTINUED. minced onion and carrot, lightly sauteed with butter, added to a thin cream of chicken contain- ing rice, small macaroni and tomatoes. Chicken a la Reine — Saute (but do not brown) some sliced carrots, onions, turnips, celery, ham, a blade or two of mace, a few cloves and a bunch of pars- ley for 15 minutes, add some washed rice and bouillon blanc, simmer till rice is well done, now add a minced roast or braised chicken, pass all through a tamis, bring to a boil again; season, add little sugar, and a few raw egg yolks, beaten with cream and serve with croutons. Chicken a la Sevigne — A rich cream of chicken (pre- pared with chicken consomme) containing chicken quenelies. Crab Gumbo, k la Creole — A thin tomato soup, add to it plenty of sliced okra to thicken it, a few minced red peppers, a little rice, a clove of garlic (minced) and some crab meat. Cream of Asparagus — A rich bor.iilon blanc, add to it, asparagus stalks, boil till tender, pass through a tamis, bring to a boil again, thicken with roux, add asparagus heads, and an equal quantity of cream sauce. Cream of barley — Thinly sliced carrots, turnips, onions, leeks and celery, saute % an hour, add some parsley, marjoram, shredded chervil and lettuce, a few cloves, salt, pepper and a little sugar, simmer, add plenty of barley, nil up with mutton stock, when the barley is soft, rub all through a sieve, now add an equal quantity of cream of chicken and serve aux croutons. Cream of cauliflower — % Veloute, % bouillon blanc brought together to a boil, minced cauliflower stalks and roots, boiled in it till tender, with a little thyme and parsley, when done, rub through a sieve, bring to a boil again, add X of cream sauce, serve with little flowerets of cauliflower and croutons. Cream of cucumbers — Sliced cucumbers and onions, boiled in mutton stock, till soft, thicken lightly with roux, rub all through a sieve, add an equal quantity of Bechamel, season and serve. SOUPS, CONTINUED. 51 Cream of celery — Into some bouillon-blanc put a knuckle of ham, a few onions, plenty of outside stalks of celery, a few blades of mace, let boll till celery is soft, take out ham, thicken lightly with roux, rub through a sieve, add an equal quan- tity of Bechamel, season and serve. Cream of green corn — Grate raw corn into a strong chicken broth, add some minced onion, chopped parsley and diced raw salt pork, boil till done, thicken lightly with roux, rub all through a sieve, add an equal quantity of Bechamel. Cream of green peas— Into some strong chicken broth, add green peas, shred lettuce and chervil, a little mint, a piece of salt pork, boil till peas are soft, take out pork, rub through a sieve, add an equal quantity of sauce Supreme. Cream of tomatoes — Make a puree of tomatoes, without herbs or spices, but boil in it a piece of salt pork, when ready, add an equal quantity of rich Veloute, season and serve. Cream of oysters— Scald the oysters, drain, skim, into the liquor put salt, pepper, mace, cayenne, a little Harvey sauce and anchovy essence, boil up, thicken lightly with roux, skim, strain, add an equal quantity of Bechamel, put in the scalded oysters, serve. Cream of clams — Same as cream of oysters, but add a little chopped parsley. Cream of scallops — Same as cream of oysters. Cream of rice (1)— Into a bouillon-blanc, add the rice, boil till soft, rub through a sieve, add an equal quantity of Bechamel. Cream of rice (2) — Rice boiled till soft, in a strong chicken broth, rubbed through a sieve, mixed with an equal quantity of sauce Supreme, served with asparagus heads. Cream of rice (3) — Rice boiled in thin Veloute till soft, rubbed through a sieve, added to an equal quantity of Bechamel, served with "Royal" cus- tards and green peas. Cream of rice (4)— Rice boiled till soft in mutton stock flavored with vegetables, rubbed through a sieve, added to an equal quantity of cream of I 52 SOUPS, CONTINUED. onions, served with small quenelles and asparagus points. Creme a la Duchesse — Cream of rice (No. 2) mixed with a puree of chicken, served with some rice in grains and "Royal" custards, lozenge shape. Creme D'ltalie — Into a strong lamb or mutton stock, add some macaroni, a little thyme and parsley with a blade of mace, when the macaroni is soft rub all through a sieve, now add a Jardiniere of vegetables, boil till ten ier, put in some diced chicken, and at the last, mix in a little sauce Supreme. Creme de Soubise (cream of onions) — Sliced onions, saute them in butter but do not brown, put them into strong chicken broth, with a few blades of mace, thicken lightly with roux, rub through a sieve, add an equal quantity of Bechamel and serve. Creme Francaise — Make the soup, chicken a la Sevigne, simmer in it some pearl tapioca and add French green peas. Creme Victoria — A rich cream puree of chicken, containing quenelles of lobster coral and a small Printaniere. Duck's giblet — Giblets, some ham, celery, carrots, onions, all cut in dice, saute them (with a dredg- ing of sugar) in butter, when browned, add them to some nice game stock, boil till tender, thicken with roux, finish with Madeira wine and juice of a lemon. Duck a la Parisienne — Duck carcasses, simmered in equal parts game and chicken stock, with some thyme, marjoram and onions, strained, thickened with roux, balls of potatoes and yellow turnips, cut with potato scoop; boiled in it till done. Eel a l'Anglaise — Take the eels, skin, bone and cut up in small pieces (like for oxtail soup) put them into fish stock, containing minced onion, slices of carrot and turnip and green peas, a little vinegar, marjoram, thyme, and chopped parsley, salt and pepper, and a grating of nutmeg, boil till all are done, thicken with roux, boil up again, skim and serve. Eel, a la Hollandaise — Eels cut up like above, mari- SOUPS, continued. 53 naded in salt and vinegar one hour, drained, wiped dry, saute them with an equal amount of sliced mushrooms, now take an equal quantity of bouillon-blanc, and cream of chicken soup, mix together, add the eels and mushrooms, bring to a slow simmer, add a liason of yolks of eggs, some chopped parsley and lemon juice. Giblet with barley — Cut the necks in small pieces, the gizzard into thin slices, and saute them, boil the livers with some minced onions, a bunch of herbs and a few blades of mace in good chicken stock, when soft, thicken with roux, rub through a sieve, then add barley, the necks and gizzards, simmer till tender, adding some thinly cut Julienne vegetables. Giblet with rice— Giblets fixed like the above, added to an equal part of Espagnole, tomato and Veloute sauces, thinned with bouillon-blanc, rice simmered in it till tender, finish by adding some Madeira wine. Green turtle, aux quenelles— Make the stock of veal, chicken, beef, the fleshy parts of the turtle, sweet herbs, bay leaves, parsley, mushrooms, celery, cloves, salt and pepper, strain, skim, reduce to half its quantity, make the quenelles of turtle, add the reduced stock to % P art consomme, and a % part of Espagnole, boil up, add the quenelles, the turtle meat cut in dice, also some of the green fat, finish with lemon juice, cayenne, and Madeira wine. Green turtle clear — A consomme made of turtle meat, fins and head, seasoned with onions, carrots, sweet basil, mace, bay leaves and whole pepper, when nearly done, add some reduced chicken consomme or glaze, finish with cayenne, lemon juice and Madeira wine. Julienne — Some very fine shredded vegetables, saute them in butter, with a dredgmg of sugar, add them to a good chicken consomme. Leek a l'Ecossaise — Leeks cut into pieces i}4 inches long, boiled in equal parts chicken broth and beef stock, oatmeal added, seasoned with salt and pepper, simmered till done, finished with a liason of egg yolks. 54 SOUPS, CONTINUED. Lentil h la Bouergolse — Lentils boiled till done in bouillon-blanc, thickened with roux, seasoned with salt, pepper, tomato catsup, and served aux croutons. Lobster, a l'Anglaise— Equal parts of fish broth and bouillon-blanc, thickened with roux, run the claws and upper shell through a meat cutting machine, then pound them, rub through a sieve, add it and the lobster meat cut into dice to the soup, season with cayenne and Harvey sauce, and serve with croutons. Lobster a. l'lndienne — Make a mulligatawney soup from fish broth (court-bouillon) and add the cut up lobster. Lobster a. la Mariniere — Court-bjuillon, seasoned with carrot, turnips, onion and celery, anchovy essence, thickened with corn starch, simmered till clear, then add clams, lobster butter, small onions, cut up meat of lobster, and finish with sherry. Lobster k la Creole — Court-bouillon, mixed with an equal quantity of Creole sauce, boiled, add cut up lobster meat, boiled rice, and a little chopped green mint. Marie Stuart, (3 soups in one) — One-third puree of chicken, one-third cream of rice, one-third cream of cucumber, brought together to a simmer, add chopped parsley and rice. Mock turtle — Saute some carrots, turnips, onions and shallots, add them to some brown veal and beef bones in good stock, throw in a little vinegar, sweet basil, thyme, bay leaves, cloves, mace, bring to a boil, skim, now add a calf's head and feet, boil till done, take up, press, cut in dice, thicken the stock with roux, strain, add the cut calf's head, some chopped hard boiled eggs, little quenelles, salt, cayenne, lemon juice and sherry wine. Mock turtle clear — A consomme made of veal and chicken stock in which has been boiled calf's head and feet, the consomme flavored with essence of anchovies, sweet basil, mushroom ketchup, curry powder and lemon peel, serve with quenelles, calf's head cut in dice, and finish with a little brandy. SOUPS, continued. 55 Mulligatawney — Saute some minced onions, and cut up veal, rabbit or fowl, add some flour, make all a light brown, then add some curry powder, a grated green apple, a little grated lemon rind, thin to the quantity required with bouillon-blanc, simmer till done, add juice of a lemon, serve with boiled rice. Ox tail a. 1'Anglaise — Cut the tails in slices, marinade in salt water over night, with a large column cutter, cut pieces of turnips (white and yellow) carrots, cut these into slices like the oxtail, saute them all, add them to a rich brown stock flavored with herbs and celery, thicken with roux, finish with port wine and mushroom catsup. Ox tail (clear) — A consomme made of rich brown stock, of roast meats, poultry and a flavor of ham, in which is slices of ox tails and vegetables as in the preceding soup, finish with port wine. Potage Alexandrina — All kinds of vegetables and herbs, minced through a meat cutter, added to a cream of chicken soup. Potage h l'Andalusie — One-third crSme de soubise, one-third puree of tomatoes, one-third thickened court-bouillon, mixed together, brought to a sim- mer, add some quenelles of fish forcemeat, and a poached egg in each plate. Potage, a. la Bagration — Equal quantities of court- bouillon and bouillon-blanc, mixed, bring to a boil, season with a little curry powder, add a few egg yolks, beaten with cream, take some small flakes of white fleshed fish, a small Jardiniere, saute them till done, add them to the soup, with some cray fish tails, serve with croutons (don't let soup boil after eggs are in). Potage a la Bonne-Femme — A gallon of chopped lettuce, a quart of chopped chervil, a pint of finely minced cucumbers, pepper, salt and nutmeg, saute with the cover on for ten minutes, fill up with bouillon-blanc, thicken with roux, add a little sugar, a liason of yolks, and serve with croutons. Potage a la Carmelite — Into some bouillon-blanc add a puree of lentils, boil up, thicken lightly with roux serve with croutons. Potage a la Conde — Add to some bouillon-blanc, some 56 SOUPS, CONTINUED. carcases of roast fowls, a piece of bacon, some red haricot beans, a few bay leaves, green onions and leeks, simmer till beans are soft, rub all through a sieve, season and serve with croutons. Potage a la Comtesse — Mince some ham and onions, blanch and slice some sweetbreads, add a bunch of herbs and saute the whole for an hour, add rlour to form a paste, rub all through a tamis, make hot again, thin with bouillon-blanc, season with salt, pepper, sugar and serve with croutons. Potage aux Croutes (croutes-au-pot) — Into some stock boil a piece of bacon, some veal bones, ieeks, carrots, turnips, celery, a burnt onion, a small cabbage and two or three lettuces, and some roast chicken carcases, when the vegetables are done, take them out, drain, cut in small pieces, strain the stock, skim, add the vegetables and serve a half slice of toast in each plate. Potage a la d'Orsay — Equal parts of Bechamel and cream of asparagus, mix, bring to a boil, season, add some hard boiled pigeon eggs, and breast of pigeon cut into small squares. Potage a la Flamande — Equal parts of bouillon-blanc, and strong mutton broth, add an equal quantity of yellow and white turnips, carrots, onions, endive, leeks and lettuce, cut in dice, simmer slowly for two hours, add a little chopped chervil and pars- ley, thicken with roux, finish with a liason of yolks and serve with croutons. Potage, Imperial — Boil celery in milk, puree it, make of it a thick cream soup, then add an equal quan- tity of chicken consomme. Potage a la Macedoine — Equal quantities of minced ham, carrots, potatoes, onions and turnips covered with chicken stock, simmered till a pulp, rubbed through a sieve, added to a rich cream soup. Potage a la Milanaise — One pound raw ham, one pound bacon cut in dice, one pound navy beans, one pound lima beans, one shredded cabbage (small)one pint minced celery roots, simmer all for half an hour in bouillon-blanc, then add. one pint of green peas, one pint of asparagus neads, one quart of little sausage balls, and one pound of rice, .a few chopped tomatoes, simmer till done, season, SOUPS, CONTINUED. 57 add little grated parmesan cheese and serve aux croutons. Potage h la Russe (i) — Minced onions, saute, without browning them, add a little flour, make up with bouillon-blanc, bring to a boil, add two fowls, boil till done, take out, cut into dice, strain the soup, add a few chopped sorrel leaves, the cut up chicken, and a little boiled sauer-kraut. Potage a la Russe (2) — Equal parts of Espagnole and brown chicken or game stock, add a Chipolata garnish and some quartered hard boiled egg. Potage, k la Rouennaise — Equal weight of cooked onions and calf's brains, rubbed together through a sieve, add some raw yolks of eggs and curry powder, incorporate this into some good chicken broth, add some slices of baked cucumber (peeled) boil up again and serve. Potage k la Reine — A rich cream puree of chicken served with croutons. Puree Crecy (1) — Take stock, boil carrot and corned beef and vegetables for seasoning, take out the meat, puree the vegetables and serve with crou- tons. Puree Crecy (2) — A dozen turnips, same of carrots, four heads of celery, minced and simmered till done, a dozen large onions minced and fried, added to the vegetables, the whole rubbed through a sieve, the puree incorporated into good beef stock flavored with a ham shank, thickened with roux, add a little boiled rice and serve. Puree of beans, aux croutons— Flavor the stock with salt pork and celery. Puree of cabbage, (a la Piemontaise) — Flavor the stock with boiled bacon, add to the puree an equal quantity of Bechamel, season and serve aux croutons. Puree Freneuse — A puree of turnips (stock flavored with salt pork) with peas, and balls of turnip cut with Parisienne size scoop, serve with croutons. Puree St. Germain — A puree of green peas, stock seasoned with salt pork, serve aux croutons and "Royal" custards made of the puree and eggs. Puree Jackson — A cream of potato soup, served with croutons. 58 SOUPS, CONTINUED. Puree of green peas with rice. Puree of lima beans. Puree of Lentils (a la Soubise) — Equal quantities of cream of onions and puree of lentils, mixed, boiled served with croutons. Puree Mongole — Equal quantities of puree of toma- toes and puree of split peas, brought together to a simmer, finish by adding a Julienne of vegetables and green peas. Puree of turnips, with sago or tapioca. Pnree of new tomatoes. Puree of partridge — Finish with Madeira wine. Puree of vegetables — Use bouillon-blanc. Puree of split peas — Flavor the stock with salt pork, when all ready, add some cans of Macedoine vege- tables and you have a fine soup. Puree a la Turque — A cream puree of rice, served with little timbales of rice, colored yellow with saffron. Puree de Gibier —A rich puree of game, flavored with port wine and mushrooms. Rabbit, h la Francaise— Rabbit, herbs, vegetables and a little crumbed bread, simmered to a pulp, rubbed through a sieve, added to equal parts of bouillon-blanc and Veloute, serve with croutons and pieces of rabbit cut in dice. Rabbit Mulligatawney— See mulligatawney soup. Scotch mutton broth— Barley and a Jardiniere of vegetables, boiled in strong mutton broth, thicken lightly with roux, add some pieces of cooked mutton cut in dice, season and serve. Terrapin clear — Made like green turtle clear. Tomato Gumbo — Saute some minced ham, onions, garlic, herbs, bay leaves, mace and mushrooms, add plenty of tomatoes, when reduced, rub through a sieve, add the puree to a good bouillon-blanc, thicken lightly with roux, add sliced okra, boil till gelatinous, serve with boiled rice. Tomato with rice— Same as preceding, but omitting the okra. Tomato with Spaghetti— Same as tomato with rice, substituting spaghetti. Tomato, a l'Anglaise— A cream of tomatoes, with ham and chicken in dice and green peas. SOUPS, CONTINUED. 59 Veal broth with celery — Bouillon- blanc with celery shredded and cut in inch lengths. Veal, a la Poissy — Equal parts Veloute and Bechamel containining vermicelli. Venison, a la Chasseur — Make the stock with the head, neck, shank and trimmings of venison, add carrot, turnips, onions, cloves, thyme, mace, celery, whole peppers and salt, make this into a brown soup, add some fried minced shallots and venison cut in dice, finish with port wine. Venison a la Royale — Make the stock like the pre- ceding, skim off all grease, chop up a lot of course venison and make a consomme, flavoring it with mushroom catsup, serve the consomme with Royal custards, venison cut in dice, finish with Madeira wine. Vermicelli with tomatoes — Into a court-bouillon boil some parsley and sweet herbs, strain into an equal quantity of tomato puree, add some vermicelli. Vegetable — All kinds of vegetables, turnips, carrots, onions, leeks, tomatoes, peas, string beans, corn, lima beans, etc., boiled in a nicely flavored meat stock. ADDITIONAL RECIPES. ADDITIONAL RECIPES. 6o CONSOMMES. Stock for consomme, to make five gallons — Take fifteenlbs. lean beef trimmings, six medium carrots, six medium onions, twelve leeks, two heads of celery, a bunch of parsley, a gallon of tomatoes, all chopped fine, a tablespoonful of whole pepper, twelve cloves, six bay leaves, eighteen whites of beaten egg, plenty of (broken fine) egg shells, a little salt, mix these all well together ; now add, stirring all the time, eight gallons of good stock, cold, or if hot, be sure it is free from grease, put on the range, add three hens, (they can be used for salads after) fetch to a slow simmer, and reduce to five gallons in about four hours; five gallons will serve one hundred people. (American plan house). Consomme a 1' Africaine — Contains artichoke bottoms and egg plant, cut in small squares, curry flavor. Consomme a l'Andalouse — After the consomme strained and ready, boil in it some pearl tapioca and add some small quenelles, strong tomato flavor. Consomme a l'Anglaise— Contains diced chicken, and green peas, veal flavor. Consomme a la Bagration — Equal parts of clarified fish broth with consomme, containing fish quenelles, crayfish tails, flakes of fish and vegetables. Consomme a la Beauvilliers — Contains slices of stuffed cucumber, served with croutons; vege- table flavor. Consomme a la Barigoule— Contains slices of stuffed olives, sliced mushrooms, sherry wine, game flavor. Consomme a la Bourdaloue — Contains diced breast of chicken, green peas, and circular slices of rice that has been mixed with egg yolks and montpelier butter and steamed, chicken flavor. Consomme Brunoise — Contains carrots, white and yellow turnips, celery and artichokes cut in very small squares and green peas, vegetable flavor. Consomme h la Careme — Contains circular slices of carrot, white and yellow turnips, shred lettuce, chopped chervil and sorrel leaves, points of asparagus, Madeira wine and small croutons. CONSOMMES, continued. 61 Consomme Celestine — Make six French pancakes, spread three with forcemeat and grated cheese, put the other three on top, cut out with column cutter, serve these with the consomme, add glass of sherry. Consomme h la Chatelaine — Contains peas, shredded string beans and squares of custard, made of one pint onion puree, twenty-four egg yolks, salt and cayenne mixed and steamed. Consomme aux Choux — Contains green peas, sliced mushrooms, and little balls of choux paste made like stoned olives, the center filled with forcemeat and baked ten minutes. Consomme Chantilly — Contains a puree of young green peas, slight flavor of mint and green onions. Consomme Chiffonade — Contains shredded cabbage and lettuce, strips of carrots and turnips, and green peas, vegetable flavor. Consomme a la Claremont — Contains onions in rings (fried crisp) and Royale custards made of ten egg yolks, two whole eggs and half pint of consomme, mixed and slowly steamed, cut in squares or dice. Consomme a la Colbert — Contains shred lettuce, celery, diced artichoke bottoms, and button onions. Consomme au celeri — Contains shredded celery and tongue, finely shred mushrooms, and boiled rice. Consomme a la Duchesse — Mix some corn starch with water, add it to the soup, simmer till gelatin- ous and clear, add strips of white chicken meat, chicken flavor. Consomme aux Darioles — Make the darioles of half pound grated lean ham, half cup soubise puree, half cup of tomato puree, two whole eggs, eight yolks of egg, wine glass of Madeira, same of con- somme with a dash of cayenne, make all into a paste, rub through a sieve, fill the dariole molds, steam, cut in quarters, add to the soup with green peas, chicken flavor. Consomme Desclignac — Contains circular slices of carrot, turnips and Royale custard, and sherry wine. Consomme Douglas— Celery, tongue and mushrooms 62 CONSOMMES, continued. finely shredded, and boiled rice added to the soup. Consomme Duborg — Contains boiled rice and Royale custards cut with fancy cutter. Consomme a l'Epicure — A strong consomme of game flavored with Madeira wine, served with a poached egg in each plate. Consomme of game— Contains Madeira wine, and quenelles or ravioles, made of uncooked partridge one part, cooked calfs brains one part, parmesan cheese half part, yolks of eggs to bind, pounded, rubbed through a sieve, made into quenelles and poached. Consomme a. l'lndienne — Contains cooked artichoke bottoms and egg plant, cut in dice, boiled rice, strips of chicken breast, curry flavor. Consomme a. l'lmperatrice — Contains a poached egg in each plate, chicken flavor. Consomme a l'ltalienne — Contains finely cut cooked (washed) macaroni and green peas. Consomme Julienne — Contains finely shredded vege- tables, that have been sauteed with butter and a little sugar, vegetable flavor. Consomme k la Kursel — Contains green peas, aspara- gus points, shred lettuce, cut string beans, flageo- lets and green onions, vegetable flavor. Consomme aux Legumes — A vegetable consomme containing small cut vegetables of every descrip- tion, mutton flavor. Consomme a la Macedoine— Chicken flavor, contain- ing varicolored vegetables in very small squares. Consomme a la Magenta — Color lightly with tomato juice, and add a macedoine, also some chopped parsley and celery leaves. Consomme Massena — Soup made of hare or jack rabbits, flavored with sherry, and containing quenelles of rabbit. Consomme au macaroni — A roast poultry stock should be used to make the consomme, the mac- aroni boiled, washed, drained, cut in quarter inch pieces, added to the soup. Consomme a la Milanaise — Contains boiled macaroni and smoked tongue, cut in one inch lengths, par- mesan cheese served separate. CONSOMMES, continued. 63 Consomme a la Monte Carlo — Stamp out of slices of vegetable-s, spades, clubs, diamonds and hearts, make a chicken forcemeat, dotted with truffles, slice like dominoes, with a column cutter, cut out of whole turnips and beets, slices to imitate poker chips, add all 10 a rich chicken consomme. Consomme a la Napolitaine — Contains small cut macaroni, celery in squares, Madeira wine and croutons, game flavor. Consomme aux Navets — A vegetable flavored soup containing cubes of turnips fried brown. Consomme with noodles — A rich chicken consomme containing noodle paste in shreds. Consomme a la Nivernaise — Containing equal parts of a Macedoine, and fancy Italian paste, some veal quenelles and sherry wine. Consomme a l'Orge — Contains barley, breast of chicken in squares, carrots and turnips in small dice. Consomme aux Pois — A vegetable consomme con- taining green peas and small squares of truffles. Consomme au poisson — Contains green peas, boiled rice and quenelles of lobster, sherry wine. Consomme a la Printaniere — Contains plenty of asparagus heads and green peas, and other spring vegetables cut small. Consomme Printaniere Royale — Like the preceding, but add some Royale custards. Consomme Printaniere Colbert — Like the preceding adding a poached egg in each plate. Consomme a la Paysanne — Contains a Jardiniere and shredded lettuce and cabbage, vegetable flavor. Consomme Princesse — Contains barley, peas, diced chicken and quenelles, chicken flavor. Consomme Patti — Contains rice, peas, breast of fowl and truffles cut in dice, grated cheese served separately. Consomme au« Pate D'ltalie — A chicken soup con- taining alphabetical Italian pastes. Consomme aux Quenelles — Contains diamond shaped chicken quenelles, asparagus points, Royale cus- tards, diamond shape and Madeira wine. 64 CONSOMMES, CONTINUED. Consomme a la Royale — Contains Royale custards in circular slices. Consomme Rachael — Contains quenelles of game, shred truffles and tongue, Madeira wine. Consomme Renaissance — A game soup, containing Malaga wine, sliced mushrooms, rice, green peas and croutons. Consomme aux Trois-Racine — A mutton flavored soup, containing carrots, turnips and celery in cubes. Consomme au riz — Contains boiled rice and corn, both cooked tender, washed and drained, Consomme au Semoule — Contains tapioca or semo- lina, washed, then simmered in the soup. Consomme au Sagou — Like the preceding, but using sago. Consomme a, la De Stael — Chicken flavor, contains lozenge shapes of fried bread and quenelles of chicken. Consomme au Spaghetti — Vegetable flavored soup, containing cut up spaghetti. Consomme a la Sevigne — Chicken flavor, contains asparagus points, cut string beans, green peas and Royale custards containing forcemeat. Consomme Solferino — Strong brown beef soup, con- taining quenelles of farina. Consomme a la Suedoise — Chicken flavor, run a couple of carrots, turnips and a small cabbage through a meat cutting machine, braise them till done, add green peas and flageolets, a little grated parmesan, season to taste, make some little croustades, fill with the mixture, serve one in each plate. Consomme a, la Talma — Chicken flavor, containing Royale custards made of eggs and alimond puree and boiled rice. Consomme a. la St. Xavier — Vegetable flavor, con- tains a printaniere, shred cabbage, and noodles passed through a colander; made of four ounces butter, six ounces flour, two ounces grated cheese, pepper, salt, nutmeg and a cup of cream, cook all, then add two eggs, two yolks, some chopped pars- ley, rub through the colander into the simmering soup. Consomme au Vermicelli — Veal flavor, containing vermicelli and green peas. Consomme de Volaille — A strong chicken soup. ADDITIONAL RECIPES. ADDITIONAL RECIPES. 65 FISH AND THEIR SAUCES. To the great majority of cooks and stewards who prepare the "bills of fare" I feel that this heading of "fish" will prove a boon to them. For, from per- sonal experience, to sit down every day and change the mode of cooking the half dozen or so kinds of fish that the house can afford to handle, I know to be one of the hardest problems in the compiling ot the menu. The following contains nearly 400 changes: ANCHOVIES. Anchovies a THorly. Anchovies, fried, Poivrade sauce. BASS. Broiled sea bass, Maitre D'H6tel. Broiled sea bass, anchovy sauce. Broiled sea bass, Venitienne butter. Broiled bass with bacon. Boiled bass, anchovy sauce. Boiled bass, butter sauce, green peas. Boiled sea bass, oyster sauce. Black bass (saute) with shrimps, Bordelaise. Fillets of bass, au vin blanc. Baked stuffed sea bass. Baked black bass, stuffed, crayfish sauce. Baked bass a la Chambord. Striped bass, saute, mushroom sauce. Fillets of striped bass, Maitre D'Hotel. Striped bass, en filet, au gratin. Boiled sea bass, Hollandaise. Sea bass, saute, Meuniere. Striped bass, boiled, parsley sauce. Croquettes of striped bass, tomato sauce. BLACKFISH. Blackfish broiled, Maitre D'Hotel. Blackfish boiled, Italian sauce (white). Blackfish saute, aux fines-herbs. Blackfish baked, brown oyster sauce. 56 FISH AND THEIR SAUCES, continued. BLOATERS. Yarmouth bloaters, broiled, drawn butter. Yarmouth bloaters, toasted, Robert sauce. Fillets of bloaters with Parmesan, au gratin. BLUEFISH. Baked bluefish aux fines herbs. Baked bluefish a l'ltalienne. Baked bluefish, sauce piquante. Baked bluefish en Matelote. Broiled bluefish, Maitre D'Hotel. Broiled bluefish, anchovy butter. Broiled bluefish, Saratoga chips. Broiled bluefish, Duchesse potatoes. Broiled bluefish, Montpelier butter. Fillets of bluefish, a. la Bordelaise. Bluefish saute, Admiral sauce. Bluefish, white wine sauce, Hollandaise potatoes. Bluefish saute, Parisienne potatoes. Bluefish saute with anchovies. Fillets of bluefish, a la D'Uxelles. Bluefish saute, sauce persillade. Bluefish au gratin. CARP. Baked carp, Aurora sauce. Boiled carp, sauce Matelote. Braised carp, shallot sauce. Broiled carp, caper sauce. Carp saute, a la Meuniere. Fried carp, sauce Allemande. Carp in shells, au gratin. Carp roes fried, sauce tartare. Carp roes, scalloped, Venitienne. CATFISH. Catfish steak, broiled, piquante sauce. Catfish saute, with tomatoes. Catfish steak, fried, poivrade sauce. CISCO. Cisco fried, a l'Horly. Cisco broiled, Maitre D'H6tel. Cisco saute, Meuniere. COD. Baked codfish, caper sauce. Baked codfish stuffed with oysters. FISH AND THEIR SAUCES, continue^. Baked cod's head, anchovy sauce, Baked codfish en Matelote. Boiled codfish, Hollandaise sauce. Boiled codfish with anchovies and parsley. Boiled codfish, cream sauce. Boiled codfish, oyster sauce. Boiled codfish, egg sauce. Boiled cod steak, Aurora sauce. Crimped cod, boiled, shrimp sauce, Codfish boiled, Flemish sauce. Boiled codfish tongues, egg sauce. Codfish tongues au beurre noir. Codfish tongues, fried, on toast. Codfish tongues boiled, oyster sauce. Codfish tongues, a la Poulette. Codfish saute, lemon butter sauce. Codfish in shells, au gratin. Codfish curried with Rissoto. Fillets of codfish, a la Hollandaise. Cutlets of codfish, fried, piquante sauce. Fried codfish steak, parsley sauce. Scallops of codfish, au gratin. Fried codfish, tomato sauce. Codfish steak, broiled, Colbert sauce. Codfish roe, fried, on toast. Salt codfish hash, with green peas (en bordure). Salt codfish (picked) in cream. Salt codfish balls with bacon. Salt codfish saute (with onions) parsley sauce. Salt codfish in shells, au gratin. Salt codfish boiled, egg sauce. Salt codfish boiled with spinach. Salt codfish boiled, au beurre noir. Salt codfish boiled, sauce Veloute. CRABS. Devilled crabs in shell. Crab croquettes, parsley sauce. Buttered crab in shell. Crabs scalloped, au gratin. For soft shell crabs see "Friday Entrees." Oyster crabs fried, en croustade. Oyster crabs in cases, sauce poulette. Oyster crabs on toast, a la Newburgh. Patties of oyster crabs. 68 FISH AND THEIR SAUCES, CONTINUED. EELS. Baked eels, Italian sauce. Boiled eels, butter sauce. Eels stuffed and broiled, Montpelier butter. Eels braised, au court-bouillon. Eels braised, sauce Hollandaise. Eels en Brochette, sauce tartare. iBfoiled eels, Maitre D'Hotel. Eried eels, shrimp sauce. Fricassee of eels, Normande. Matelote of eels. Cold eels en Mayonnaise. Eels larded and braised, Genoise sauce. Eels boned and broiled, anchovy butter. Eels stewed in sauce Bordelaise, Stewed eels, sauce Veloute. Stewed eels with green peas. Fried eels, sauce Genevoise. Fried eels, sauce tartare. Eels, saute, Meuniere. Roast eels, shallot sauce. Stewed eels on toast. Eels a. l'Horly. Ragout of eels, au vin blanc. Fried eels, sauce Vinaigrette. FLOUNDERS, PLAICE, SOLE. Very few sole or genuine plaice are to be had in the United States, so that our flounder is generally used for all three fish, either name can be used on the menu. Flounders, baked, k I'ltalienne. Flounders, boiled, shrimp sauce. Flounders saute, Meuniere. Fillets of flounder, au gratin. Fillets of flounder, sauce tartare. Flounders, fried, with fried parsley. Fricassee of flounders with anchovies. Broiled fillet of flounder, au beurre noir. Boiled plaice, Hollandaise. Boiled plaice, butter sauce, Reitz potatoes. Boiled plaice, shrimp sauce. Boiled plaice, oyster sauce. Fillet of sole, lobster sauce. FISH AND THEIR SAUCES, continued. 69 Fillet of sole, au vin blanc. Fillet of sole, fried, tomato sauce. Fillet of sole, al'Horly. Fillet of sole, Normande. Fillet of sole, Joinville. Fillet of sole, a la Perigueux. Fillet of sole, a la Cardinal. Soles, saute, Italian sauce. Baked fillets of sole, tarragon sauce. Braised larded fillets of soles with quenelles. Fillets of soles, sautes, with anchovies. Fillets of soles, sautes, sauce trianon. Fillets of soles, baked in Aurora sauce. Fillet of sole, (cold) en Mayonnaise. Fillets of soles, fried, sauce Portugaise. Fillets of soles a la Turque — i-e, with a mould of rice in center of dish, the soles on or around it, sauce of Bechamel, containing plenty of parsley. Fillets of soles, baked, a, la Venitienne. Fillets of soles, fried, Colbert sauce. Scalloped soles en Coquille. Boiled sole, oyster sauce. Paupiettes of sole, sauce Allemande (containing crayfish butter). Fillets of soles fried, sur cro&stade (containing oysters in Allemande sauce. HADDOCK. Baked haddock, parsley sauce. Boiled haddock, shrimp sauce. Boiled haddock in court-bouillon, lobster sauce. Boiled haddock, crab sauce. Fillets of haddock, saute, Meiiniere. Broiled haddock, anchovy butter. Fried haddock, sauce Allemande. Broiled haddock, Maitre D'Hotel. Creamed haddock with oysters. Finnan haddie, broiled, drawn butter. Finnan haddie, boiled, cream sauce. Finnan haddie, saute, parsley sauce. Finnan haddie, toasted, butter sauce. Finnan haddie, baked, with tomatoes. Finnan haddie, fried in oil, Maitre D'Hotel. 70 FISH AND THEIR SAUCES, continued. HALIBUT. Boiled halibut, Hollandaise. Boiled halibut, clam sauce. Fried halibut steak with bacon. Chicken halibut, aTHorly. Fried halibut, sauce Tartare. Boiled halibut, cream sauce. Fillet of halibut, saute, Meuniere. Fried halibut, tomato sauce. Fried halibut steak with salt pork. Baked halibut au gratin. Boiled chicken halibut, anchovy sauce. Halibut steak, saute, Aurore. Boiled halibut, lobster sauce. Halibut scalloped, au parmesan. Broiled halibut, Maitre D'Hotel. Baked halibut, egg sauce. HERRING. Broiled fresh herring, cream sauce. Boiled fresh herring, anchovy sauce. Broiled fresh herring, Robert sauce. Fried fresh herring, au beurre noisette. Grilled fresh herring, Maitre D'Hotel. Fillets of herring, saute, Meuniere, Fresh herring a la Flanders — Split, boned, sprinkled, with pepper, salt, thyme, rolled from tail to head, tied up, baked in court-bouillon, containing tar- ragon vinegar (serve hot or cold). Broiled fresh herring, lemon sauce. Broiled fresh herring, mustard cream sauce. LOBSTER. For lobster see Friday Entrees. KINGFISH. Boiled kingfish, sauce Normande. Fried kingfish, sauce Fleurette. Kingfish, saute, Meuniere. Broiled kingfish, Julienne potatoes. Fillets of kingfish, au gratin. Broiled kingfish, anchovy butter. Boiled kingfish, oyster sauce. Fried kingfish, Maitre D'Hotel. FISH AND THEIR SAUCES, continued. 71 MACKEREL. Baked fillets of Spanish mackerel, shrimp sauce. Baked Spanish mackerel, sauce piquante. Broiled Spanish mackerel, Montpelier butter. Broiled Spanish mackerel, Maitre D'Hotel. Spanish mackerel, saute, Creole. Spanish mackerel, au vin blanc. Spanish mackerel, baked, a l'Espagnole. Broiled Spanish mackerel, sauce vert pre. Broiled Spanish mackerel, Royal sauce. Spanish mackerel, stuffed and baked, parsley sauce Fresh mackerel, broiled, au beurre noir. Fresh mackerel, boiled, olive sauce. Cold mackerel, sauce Ravigote. Fillets of mackerel, baked, au gratin. Fillets of mackerel, saute, Meuniere. Fried mackerel, lemon butter sauce. Broiled mackerel, Maitre D'Hotel. Fried fillets of mackerel, sauce Allemande. Baked mackerel, aux fines herbes. Broiled fresh mackerel, Portugaise sauce. Fresh mackerel, saute, Colbert sauce. Broiled fresh mackerel, aux fines herbes. Boiled salt mackerel, drawn butter. Boiled salt mackerel, parsley sauce. Broiled salt mackerel, Maitre D'Hotel. MULLET. Gray mullet, baked, tomato sauce. Gray mullet, boiled, Hollandaise. Gray mullet, broiled, Maitre D'Hotel. Fillets of gray mullet, sautes, au beurre. Red mullet, baked, with olives. Red mullet, baked, Chasseur. Red mullet, boiled, caper sauce. Red mullet, braised, tomato puree Red mullet, broiled, Italian sauce. Red mullet, fried, roe sauce. Red mullet, baked, a la provencale. PERCH. Boiled perch, parsley sauce. Baked perch, sauce Allemande. Broiled perch, chutney cream sauce. Fried perch with bacon. 72 FISH AND THEIR SAUCES, continued. Perch, saute, anchovy butter. Perch, saute, Meuniere. PIKE OR PICKEREL. Boiled pike, anchovy sauce. Boiled pike, caper sauce. Boiled pike, sauce Financiere. Fillets of pike, broiled, Montpelier butter. Fillets of pike, broiled, Maitre D'Hotel. Fillets of pike, fried, sauce Matelote. Fillets of pike, sautes, Normande. Pike, stuffed and baked, & la Chambord. Pike, baked, a la Genevoise. Pike, braised, h la Genoise. Pike cutlets, fried, tomato sauce. ROCKFISH. Boiled rockfish, egg sauce. Baked rockfish, fennel sauce. SALMON. Baked salmon, lemon butter sauce. Boiled salmon, Allemande caper sauce. Boiled salmon steak, piquante sauce. Boiled salmon, sauce Bechamel. Fillets of salmon, saute, gherkin sauce. Boiled salmon steak, lobster sauce. Fried salmon, Ravigote sauce. Broiled salmon cutlets, au beurre noir. Salmon steak, au gratin. Baked salmon, sauce Genoise. Salmon cutlet, saute, sauce Veloute. Salmon cutlet with cucumbers. Salmon cutlet, boiled, oyster sauce. Broiled salmon, sauce Genevoise. Salmon cutlet, saute, Milanaise. Cold salmon, Mayonnaise. Boiled salmon, Hollandaise. Broiled salmon, anchovy butter. Cold salmon, sauce tartare. Salmon croquettes, cream sauce. Kennebec salmon steak, Saratoga chips. Broiled salmon steak, Montpelier butter. Salmon steak, saute, Aurora sauce. Baked salmon, sauce perigueux. FISH AND THEIR SAUCES, continued. 73 Boiled salmon, fennel sauce. Salmon steak, broiled, aux fines herbes. Smoked salmon, boiled, cream sauce. Smoked salmon, broiled, drawn butter. Smoked salmon, broiled, a. la Diable. Smoked salmon, fried in oil, lemon sauce. Smoked salmon toasted. SMELTS. Smelts au gratin, white wine sauce. Smelts, saute, aux fines herbes or, au beurre noir. Smelts, splitand broiled, Maitre D'Hotel orBearnaise Fried smelts, tomato sauce. Fried smelts, tartare sauce. Broiled smelts, Montpelier butter. Smelts, braised, a la Toulouse. SHEEPHEAD. Boiled sheephead, caper sauce. Baked sheephead, piquante sauce. Broiled sheephead, Venitienne butter. Sheephead, saute, Italian sauce. Braised sheephead, a- la Creole. POMPANO. Fillets of Pompano, saute, Meuniere. Broiled pompano, Julienne potatoes. Fried pompano, au beurre noisette. Fillets of pompano, broiled, Montpelier butter. WEAKFISH. Baked weakfish, tomato sauce. Baked weakfish, sauce Normande. Weakfish, au gratin. Boiled weakfish, sauce Fleurette. Broiled weakfish, anchovy butter. RED SNAPPER. Red snapper, stuffed and baked, tomato sauce. Red snapper, boiled, sauce Matelote. Fillet of red snapper, a la Joinville. Boiled red snapper, caper sauce. Baked red snapper, a la Creole. Red snapper, au court-bouillon. Red snapper, saute, lobster sauce. Fillets of red snapper, broiled, Genoise sauce. 74 FISH AND THEIR SAUCES, continued. STURGEON. Baked sturgeon, sauce Remoulade. Braised sturgeon with anchovies. Braised sturgeon, piquant sauce. Broiled sturgeon, tartare sauce. Fricandeau of sturgeon, sauce Genevoise. Fricassee of sturgeon with Rissoto. Fried sturgeon, sauce Perigueux. Cold boiled sturgeon, Mayonnaise. Boiled sturgeon, a la Cardinal. Fillet of sturgeon, au gratin. Fillet of sturgeon, saute, Meuniere. Boiled sturgeon, Hollandaise. SHAD. Baked shad, Allemande sauce (containing Chervil) Boiled shad, caper sauce. Planked shad. Boiled shad with sorrel sauce. Fried shad, gherkin sauce. Broiled shad roe with bacon. Fried shad roe, anchovy sauce. Shad roe croquettes with fried parsley. TROUT. Salmon trout, baked, au gratin. Salmon trout, boiled, au court-bouillon, Salmon trout, saute, Meuniere. # Salmon trout, broiled, Maitre D'H6tel. Salmon trout, baked, with tomatoes. Fillets of trout, fried in oil. Broiled trout, sauce Trianon. Fried trout with bacon, sauce Ravigote. Lake trout, fried, tomato sauce. Lake trout, broiled, Parisienne potatoes. Lake trout, Maitre D'Hotel. Boiled trout, shrimp sauce. Fillets of trout, au gratin. Fillets of trout, a l'Horly. Fried trout, sauce Rem6ulade. Trout steak (cold) with Mayonnaise. Baked trout in sauce Allemande. Broiled trout with bacon. Fillets of trout, saute, Aurora sauce. FISH AND THEIR SAUCES, CONTINUED Fillets of trout, baked, Italian sauce. Fillets of trout, sautes, Meuniere. Braised trout, en Matelote. Broiled trout, sauce Beyrout. Baked trout, Spanish sauce. Baked trout, sauce Genevoise. Baked stuffed trout, anchovied Espagnole sauce. Brook trout, fried with bacon. Brook trout, broiled, Montpelier butter. Brook trout, sautes, Meuniere. WHITEBAIT. Fried whitebait, sauce tartare. WHITEFISH. Baked whitefish, au gratin. Fried whitefish, sauce Genevoise. Broiled whitefish, Venitienne butter. Planked whitefish, Provencale. Fillets of whitefish, sautes, Meuniere. ADDITIONAL RECIPES. ADDITIONAL RECIPES. 76 SAUCES. Admiral sauce — Into some butler sauce, work some pounded anchovies, minced (fried) shallots, cap- ers and grated lemon rind. Aurora sauce — Into some reduced Espagnole, work enough lobster butter to make an orange color, or work lobster butter into Bechamel sauce, or take 2 parts Bechamel, i part tomato sauce, add a little mushroom ketchup and lobster coral; in either of these combinations, add lemon juice and cayenne. Albert sauce — Make a butter sauce with white stock, add to it minced (fried) shallots, chopped parsley, grated horseradish and a little tarragon vinegar, boil, strain, finish with a liason of yolks and add chopped parsley. Anchovy sauce (i) — Anchovy butter worked into Espagnole. Anchovy sauce (2) — Into some butter sauce, work some pounded anchovies or anchovy essence, lemon juice and cayenne. Allemande sauce — Into some Veloute sauce, work some lemon juice, mushroom catsup, cayenne, butter, yolks of egg, a grating of nutmeg, strain; it should be yellow and smooth as velvet. Andalusian sauce — Into a rich tomato sauce, work some grated ham and a little minced (fried) garlic. Avignon sauce — Into some Bechamel, work in an equal amount of Soubise puree, a little crushed garlic, parmesan cheese and olive oil, simmer, add a liason of yolks; strain and use. Au Beurre — Browned butter and lemon juice. Bechamel sauce — Into some reduced chicken broth, add some mushroom essence, an equal quantity of rich milk or cream; bring to a simmer, thicken with roux (flour and butter) and strain. Bavarian sauce — Boil some vinegar to half its orig- inal bulk, with a little horseradish, butter, salt and grated nutmeg, beat some yolks of eggs, and add the boiling mixture to make like Mayonnaise; strain, then beat in a little more butter and some lobster roe; beat till creamy and frothy. SAUCES, CONTINUED. -]j Bearnaise sauce — Braise some shallots with a little tarragon vinegar, add some rich, thin Veloute, simmer, then add some beaten yolks of eggs, when like custard, remove from fire, beat in melted butter at the rate of 3 table spoonfuls to the pint, work in the juice of a lemon, a little cayenne and strain, finish with chopped parsley and tarragon (looks like yellow parsley sauce). Beyrout sauce — Fetch to a boil one and a half pounds of butter, with two minced onions, a basting spoon- ful of tarragon vinegar and the same of common vinegar, a half pint of Espagnole, a half a cupful of mushroom catsup, a half cupful of Harvey sauce, simmer, skim, then boil till creamy, remove from fire, finish with a little sugar and anchovy essence. Bigarade sauce — Take equal parts of game and Espagnole sauces, and work in the juice and shredded rind of Seville or other bitter oranges. Bourgeoise sauce — Into a pint of thin Espagnole, work a spoonful each of chopped parsley, chervil, tarragon, meat glaze, french mustard and sugar, bring to a simmer and add the juice of a lemon. Bohemian sauce — Make some panada with bouillon blanc, and work into it some horseradish and a little butter (a white bread sauce). Bordelaise sauce, white — Into some butter sauce, work some minced (fried) shallots, chopped pars- ley and white wine. Bordelaise sauce, brown — Into some Espagnole, work sjme minced (fried) shallots and garlic, red wine, cayenne, chopped parsley, lemon juice and beef marrow. Bourgignotte sauce — Into some Espagnole, work some minced (fried) onions, sliced mushrooms and truffles, finish with some Burgundy wine. Bressoise sauce — Into some Madeira sauce, work a puree, made of chicken livers, breadcrumbs, fried minced shallots, grated rind and juice of an orange. Bretonne sauce, hot — Into some Espagnole, work a puree of fried onions, finished with chopped parsley. 73 SAUCES, CONTINUED. Bretonne sauce, cold — A spoonful each of mustard and sugar, with two spoonfuls of grated horse- radish, worked into a half a pint of tarragon vinegar. Caper sauce — Into some butter, or Veloute sauce, work in some whole capers and a little caper vinegar. Carrot sauce, good for boiled beef — Into some butter sauce, work in a puree of young carrots. Cauliflower sauce, good for boiled poultry — Into some butter sauce, work some small flowerets of boiled cauliflower. Cardinal sauce — Into some Bechamel, work some lobster roe, or shrimps passed through a tamis, finish with lemon juice and cayenne. Celery sauce, white — Into some Allemande sauce, work a puree of celery. Celery sauce, brown — Into some Espagnole, put some pieces of cut up celery, simmer till done. Chasseur sauce — Into equal parts of Espagnole and tomato sauces, work some minced fried onions, sliced mushrooms, chopped parsley and lemon juice. Chateaubriand sauce — One pint of Espagnole, a half a pint of meat glaze, a half pint of white wine, simmer, strain, and beat in a half a pint of maitre d'hotel sauce. Chambord sauce — Into a pint of Veloute, work in a half a pint of (white) mushroom puree, a piece of chicken glaze, a glass of sauterne, and a spoonful of lobster butter. Champagne sauce, good for roast ham — Into a pint of Espagnole, simmer, a half a pint of sherry wine and a half a pint of vinegar and a little sugar. Chaudfroid sauce — Take some carcases of roast game or poultry and some garden herbs, cover with good stock, boil for several hours, strain, skim, add enough gelatine to make a brown jellied gravy. Chevreuil sauce — Into one third part of Espagnole, one third of tomato sauce, one third stock, add a little thyme, a bunch of parsley, two or three bay- leaves, some minced (fried) shallots, a spoonful SAUCES, CONTINUED. 79 of white pepper, some tarragon vinegar and butter, reduce to one half, strain, finish with currant jelly, Harvey sauce and port wine. Chili sauce (i) — Six tomatoes, four green peppers, one minced onion, one spoonful of sugar, one tea spoonful of salt, one and a half cups of vinegar, boil one hour and strain. Chili sauce (2) — Into some Bechamel, work some minced red peppers, tomatoes, shallots and chop- ped parsley, finish with melted butter, Catawba wine and lime juice. Claremont sauce — Minced onions fried in oil, drained and added to a thick veal gravy; good for roast veal. Colbert sauce — Into a pint of Espagnole, work in a spoonful of meat glaze, a little cayenne, lemon juice and chopped parsley, make very hot, but don't boil, then very gradually beat in a cupful of melted butter. Court-bouillon sauce — Into a butter sauce, that has been made from the stock of boiled fish, add some boiled onions, cut in rings, and chopped parsley. Crapaudine sauce — Into some piquante sauce, work in a little mustard, tarragon vinegar and minced mushrooms. Creole sauce — Into some tomato sauce, work in some chopped sweet peppers, minced (fried) shallots, a little Madeira sauce and Madeira wine. Crevette sauce — Into a cardinal sauce, work some pieces of shrimps and anchovies. Cucumber sauce, good for boiled salmon or trout — Into a butter sauce, work a puree of cucumbers or some slices of cucumber fried in butter. Curry sauce — Into a Veloute sauce, boil a ham knuckle for an hour, take out and work in a liason of yolks, beaten with curry powder, strain and use. Czarina sauce, good for boiled tongue — Into some Espagnole, work the juice of a lemon, some minced gherkins and seedles raisins, boil till tender. Diable sauce (1) — Three spoonfuls of melted butter, three spoonfuls of meat glaze, a tea spoonful of cayenne, a spoonful of sugar, a half a cup of mush- room catsup, a half a cup of white wine, juice of a lemon, make hot, don't boil. 80 SAUCES, CONTINUED. Diable sauce (2) — Into a Espagnole, work some Worcestershire sauce, cayenne pepper, made mustard and brown stock, proportion one third stock, two thirds Espagnole, simmer and strain. Diplomate sauce, good for boiled fish — Into a thick cream Bechamel, work some crayfish butter and a little court-bouillon. Duchesse sauce — Into a pint of tomato sauce, work in a half a pint of lean cooked ham cut in small squares, a half a cup of white wine, a little glaze, fetch to a boil, remove from the fire, and beat in a half a pint of Hollandaise sauce. D'Uxelles sauce — Into a Veloute, work some white wine, minced mushrooms, grated tongue and chopped parsley. D'Uxelles sauce — For coating cutlets, is made of Bechamel, minced parsley, shallots, mushrooms and grated ham. Egg sauce — Into a butter sauce, work some chopped hard boiled eggs. Espagnole — Ham, veal, beef, in meat and bones, fried till brown, with carrots, onions, turnips, celery, parsley, thyme, marjoram, savory, bay- leaves, cloves, allspice and pepper, enough flour added to form a brown roux, moistened gradually with good stock, add plenty of tomatoes, two or three chickens or roast fowl carcases, simmer slowly for several hours, add sherry wine, and strain. Echalotte sauce (1) — Into some butter sauce, work minced boiled shallots. Echalotte sauce (2), for broiled fish — Four ounces of butter and two spoonfuls of shallots, fried to- gether till light brown. Estragon sauce — Into a Veloute, work some chopped tarragon leaves and a little tarragon vinegar. Fermiere sauce — Into a butter sauce, work some minced (fried) onions, capers, chopped parsley, grated ham and white wine. Fines-herbes sauce, white — Into a butter sauce, work some minced (fried) mushrooms and shallots, chopped parsley and white wine. Fines-herbes sauce, brown — Into Espagnole, work SAUCES, CONTINUED. 81 some minced (fried) mushrooms and shallots, chopped parsley and Madeira wine. Fenouil sauce — Into a butter sauce, work some chopped fennel leaves. Financiere sauce — Into a quart of Espagnole, work a little meat glaze, cayenne, a half a pintof Madeira wine, a half a pint of mushroom liquor or catsup, and a few minced mushrooms. Flemish sauce (i) — Into a butter sauce, work in a little grated nutmeg, chopped parsley, tarragon vinegar and a liason of yolks with a little mustard. Flemish sauce (2) — Make a quart of vegetable cream sauce, then take a cupful of the red part of carrot, mince it, boil till done, add it to the sauce, to- gether with some chopped cucumber, pickles, parsley and grated horseradish. Fumet sauce — Into a Espagnole. boil some game carcases, strain and finish with port wine. Genevoise sauce — Into a Espagnole, add a little grated ham, carrot, minced onion, a few bay leaves, cloves, a clove of garlic, some thyme and parsley, boil fifteen minutes, add some claret wine, strain and finish to taste with essence of anchovies. Genoise sauce — Into a half a part Espagnole and a half a part court-bouillon sauces, add some port wine, ground mace, essence of anchovies and walnut catsup, boil ten minutes, strain, finish with chop- ped parsley. Giblets sauce — The cut-up gizzards and livers, stewed tender and added to the thickened gravy of the roasted poultry. Godard sauce — Fry some slices of ham, carrots and onions in butter till brown, then add a quart of good cider, simmer half an hour, add a can of mushrooms (minced), reduce another ten minutes, strain into a quart of Espagnole, and boil till creamy. Ham sauce, good for roast veal — Into a Madeira sauce work some minced shallots and grated ham, that have been fried together, and juice of a lemon. Hanover sauce, good for roast poultry — Take chicken livers, boil them, rub through a sieve, 82 SAUCES, CONTINUED. add cream sauce, lemon juice and cayenne, little salt, make hot, don't boil. Harrogate sauce — Take the roast pan (as soon as the meat is taken from it), add some minced shallots and grated lemon rind, fry, add flour, moisten with stock to the right consistency, then add some catsup, cayenne, claret wine and lemon juice, boil up and strain; good for roast veal and poultry. Havraise sauce — Make a butter sauce of strong broth from boiled fish, and finish with a liason of yolks and cream. Hollandaise sauce — One cup of vinegar, one cup of butter, a half a cup of lemon juice, two cups of chicken stock, little salt and cayenne, boil and pour it to a liason of yolks till thick as Mayonnaise. Ho'.stein sauce — Make a butter sauce of strong fish broth, and finish with a liason of yolks and cream. Homard sauce — Into a butter sauce, work some lobster roe, pieces of lobster, lemon juice and cayenne. Huitres sauce — Into a Bechamel, or brown gravy sauce, add scalded oysters, lemon juice and cayenne. Indian or Indienne sauce— Braise together some ham trimmings, a few anchovies, onions, green apples, thyme and whole peppers, then add curry powder to taste, fill up with sauce Veloute, boil, add juice of a lemon, a few raw yolks, beat till creamy and strain. Italian sauce, white — Into a Veloute, work some minced (fried) shallots and mushrooms, chopped parsley and white wine. Italian sauce, brown — Into a Espagnole, work some minced (fried) shallots and mushrooms, chopped parsley and Madeira wine. Jardiniere sauce— Take a small column cutter, and cut out columns of carrots, white and yellow turnips, slice them quarter inch thick, add some very small onions, fry all in butter with a little sugar; when brown, add a little stock and simmer till done, then drain them and put into Espagnole, adding some cooked green peas, string beans and cauliflower. SAUCES, CONTINUED. 83 Jolie-Fille sauce — Half a pint panada, two Sliced onions, two yolks of hard boiled egg, a pound of pounded veal or poultry meat, all boiled with one quart of Veloute; when done, rub through a sieve, if too thick add a little boiling milk, finish with chopped parsley. Livournaise sauce; good for cold fish — Into a may- onnaise, work some pounded anchovies and chop- ped parsley. Livernaise sauce— Cut with a small vegetable scoop out of carrots, white and yellow turnips, little balls, steam till barely done, glaze them, thenadd them to equal parts of Espagnole and tomato sauces; simmer till done. Lyonnaise sauce — Into a tomato sauce, work some fried rings of onions. Lobster sauce — Into a butter sauce, work some lobster roe, pieces of lobster, cayenne and lemon juice. Madeira sauce — Equal parts of Espagnole and tomato sauces, finished with Madeira wine. Maitre d'hotel sauce — Into some melted butter, add some chopped parsley, grated nutmeg and lemon juice. Matelote sauce (1) — Into a butter sauce, work some button onions (boiled) some scalded mussels and oysters, a flavor of garlic, essence of anchovies, cayenne and lemon juice. Matelote sauce (2) — Equal parts of veal stock and white wine, some tarragon, parsley, bay leaves, pepper and salt, boil ten minutes, add a little Veloute sauce and strain. Maintenon sauce — Braise some ham trimmings, chopped shallots, parsley and mushrooms, with a little sugar and lemon juice; take out the ham, add some Veloute, reduce and finish with a liason of yolks. Mayonnaise saucp — Take raw yolks of eggs, beat in olive oil, when it gets like butter, add some salt, then more oil, then little dry mustard and cayenne, then alternately, oil, vinegar and lemon juice. Milanaise sauce (1) — Into equal parts of Veloute and Supreme sauces, work some grated Parmesan cheese. 84 SAUCES, CONTINUED. Milanaise sauce (2)— Into a Veloute, work some grated cheese, ham, chicken, truffles and macar- oni. Milanaise sauce (3)— Braise in butter some minced mushrooms and anchovies, when done make a roux, and add half a pint of veal stock, half a cup each of white wine and caper vinegar, a little French mustard, salt and cayenne, boil twenty minutes, strain, add some capers and small cut cooked macaroni. Mirabeau sauce — Into a butter sauce, work in some chicken glaze and a puree of garlic. Mussel sauce — Into a Hollandaise sauce, work in some scalded cut up mussels. Mushroom sauce, white — Into a Veloute or Bechamel sauce, work in some mushroom puree, and some sliced fried mushrooms, lemon juice and cayenne. Mushroom sauce, brown — Into equal parts of Espag- nole and tomato sauces, work in some mushroom puree and some sliced fried mushrooms, lemon juice, parsley and Madeira wine. Nantaise sauce — Into a Ravigote sauce, work in some pounded lobster and coral. Napolitaine sauce — Into some Espagnole, work cur- rant jelly, seedless raisins and port wine. Neapolitan sauce (1) — Braise some vegetables and bacon, with garden herbs; when done, add equal parts of Espagnole and tomato sauces, some game glaze and Madeira wine, simmer twenty minutes and strain. Neapolitan sauce (2) — Into a Espagnole, work some currant jelly, horseradish, grated ham, port wine and Harvey sauce. Niceoise sauce — Into some cold Veloute, work a liason of hard boiled yolks of eggs, rubbed through a sieve, mixed with oil, vinegar, mustard, chives and chopped parsley; this is a cold sauce for cold meats. Normande sauce — Equal parts of court-bouillon and scalded oyster liquor, thickened lightly with roux, then with a liason of yolks. Nonpareil sauce — Into a Hollandaise sauce work some slxed fried mushrooms, minced truffles, SAUCES, CONTINUED. 85 lobster coral and lobster butter, and some slices of whites of hard boiled eggs. Onion sauce (1) — Into a Bechamel sauce, simmer some onions till done. Onion sauce (2) — Into equal parts Madeira and Espagnole sauces, simmer some minced fried onions. Orange sauce — Into a brown poultry sauce, simmer till tender, some shredded orange peel and finish with the juice of an orange; good for roast or braised ducks. Oyster sauce — Into a sauce Poulette, work some scalded cut up oysters and their liquor. Parsley sauce — Into a butter sauce, work some parsley puree, or chopped parsley. Pascaline sauce— Take some thin white Italian sauce and some raw yolks of egg and lemon juice, sim- mer till creamy, strain and add blanched chopped parsley. Perigueux sauce — Into a Madeira sauce, work some minced (fried) shallots, a little meat glaze, an- chovy butter, sliced truffles and Madeira wine. Piquante sauce — Minced pickles, shallots, olives, capers, a spoonful each of onion juice, lemon juice and caper vinegar, mixed into a butter or Madeira sauce, season and bring to a boil. Poivrade sauce — Into equal parts of tomato and Espagnole sauces, work in some minced shallots, a bunch of parsley, some bay leaves, a table spoon- ful of white pepper {to each quart) along with two ounces of butter and two table spoonfuls of vine- gar, reduce to one-half, strain, finish with a little Harvey sauce, port wine and currant jelly. Papillote sauce— Good for cutlets a la Maintenon, Into a quart of Madeira sauce, work two scraped onions, two cloves of minced garlic, a slice of scraped bacon and some minced mushrooms, all fried together for five minutes, finish with chopped parsley. Polonaise sauce — Good for veal. Make sauce of veal stock and boil in it some grated horseradish, juice of a lemon, chopped fennel, or parsley leaves and a little sugar. 86 SAUCES, CONTINUED. Portugaise sauce — Into a butter sauce, work a liason of yolks and some lemon juice. Provencale sauce (i) — Minced shallots, mushrooms, garlic and some fresh herbs, fried in oil, add some Veloute and white wine, simmer half an hour, skim off the oil and use. Provencale sauce (2) — Into some Espagnole, work some minced fried mushrooms with a flavor of garlic and some minced onions and tomatoes. Poulette sauce — Into some Allemande, work some chopped parsley. Prussian sauce — Into a Bechamel sauce, work a tablespoonful of sugar, a teaspoonful of cayenne, half a cupful of horseradish and a quarter cupful of cream to each quart, simmer and stir for five minutes. Ravigote sauce (cold) — Into a Mayonnaise, work a puree of chives, chervil, parsley, tarragon and shallot. Ravigote sauce (hot) — Into a Veloute, work a puree of parsley and tarragon leaves, some minced fried shallots and a little vinegar. Regency sauce — Braise some ham trimmings, shal lots and onions, add equal parts of chicken glaze, Espagnole and tomato sauces, boil twenty minutes and strain. Raifort sauce — Into a Veloute sauce, work some grated horseradish and vinegar. Remoulade sauce — Pounded hard boiled yolks of egg rubbed through a sieve, mixed with oil, vine- gar, dry mustard, minced garlic, chopped parsley and parsley juice. Reform sauce — Another name for poivrade sauce. Richelieu sauce — Into a white game sauce, work some minced (fried) onions and white wine. Roe sauce — Into a butter sauce, work a puree offish roes (using the soft roe or milt). Royal sauce — Into a Veloute, work a puree of chicken and bread panada, finish with a liason of yolks and cream. Robert sauce — Minced fried onions, dry mustard, a little meat glaze and white wine, mixed into Espagnole, or other brown sauce. SAUCES, CONTINUED. 87 Russian sauce (1) — Into a Veloute, work some grated horseradish and vinegar, finish with a liason of yolks and cream. Russian sauce (2)— Into a Veloute, work some grated horseradish, vinegar, sugar, white wine and some grated ham, shallots and garden herbs, fried till done. Russian sauce, cold (3)— Made mustard, tarragon vinegar, salt, pepper, sugar and grated horse- radish, stirred together. Sage sauce— Good for roast pork or goose. Make a brown gravy in the pan with the residue of the roasting, strain, add some chopped sage leaves and simmer fifteen minutes. Ste Menehould sauce — Make a cream sauce and boil in it some minced onions till done, strain and add some chopped parsley and minced mushrooms, simmer another ten minutes. Scallop sauce — Into a butter sauce, work some cut up cooked scallops and their liquor. Shallot sauce (1) — Into a sauce made from the residue of roast poultry, suckling pig or game, work some butter and some minced shallots that have been stewed in sherry wine. Shallot sauce (2) — Equal parts of Veloute and maitre d'h6tel sauces, containing minced fried shallots. Sicilian sauce — Take some veal stock and boil in it a ham shank, a head of celery, a clove of garlic, the peel of a lemon, a few crushed cloves and coriander seeds, and bay teaves, reduce to one- half, add a little roux and white wine, strain; good for roast or boiled fowl. Shrimp sauce — Into a butter sauce, work some cut up shrimps, lemon juice, cayenne, and anchovy essence. Sorrel sauce — Into a Veloute work a puree of sorrel: good for boiled meats. Soubise sauce — Boiled onion pulp, mixed into a sauce Supreme. Supreme sauce — Make a rich Veloute, with reduced chicken liquor and finish with pure cream. Sultana sauce — into a good game sauce, work some 83 SAUCES, CONTINUED. seedless raisins, simmer till tender, finish with port wine; good for roast game. Tartare sauce — Into a Mayonnaise, work some minced parsley, gherkins, chives, capers and shallots. Toulouse sauce — One pint of Hollandaise sauce, half cup white wine, half cup of minced mush- rooms, little chicken glaze, mix all and bring to a boil. Tomato sauce — Take equal quantities of good stock and tomatoes, a veal shank, a ham shank, a few herbs, a few sliced vegetables and bay leaves, a little sugar, boil till vegetables are done, thicken with roux, strain: some like a little garlic added, some don't. Tortue (or turtle) sauce— Equal parts of tomato and Espagnole sauces, work in some sliced mushrooms, garden herbs and sherry wine, grated lemon rind and juice and minced shallots. Trianon sauce — Equal parts of Bearnaise and re- duced tomato sauces, carefully mixed together. Truffle sauce — Another name for Perigueux sauce. Veloute sauce — Into some strong chicken and veal broth, boil a piece of salt pork, a bunch of garden herbs, a few carrots and onions, a little salt, sugar and pepper; boil slowly till the pork etc. is done, then thicken with roux, simmer gently, taking off the scum and fat as it rises; when finished, strain through a hair sieve. Villeroi sauce — Make a light brown roux, add either meat or fish stock, some minced mushrooms and garden herbs, reduce, strain and finish with a liason of yolks. Venetian sauce — Braise some ham trimmings with whole peppers, thyme, parsley, chervil and bay leaves, add a little tarragon vinegar, some Veloute, strain; finish by adding a little green spinach juice and a few chopped tarragon and parsley leaves. Venitienne sauce — Court-bouillon thickened with roux, add chopped parsley and lemon juice, finish with a liason of yolks. Verjuice sauce — Boil some green grapes in Espag- nole sauce; good for ducks. SAUCES, CONTINUED. 89 Vert pre sauce — Into a Veloute, work a puree of spinach, tarragon and chives ; good for boiled eels. Vinaigrette sauce — (Good for pigs feet, lambs' ton- gues, etc) minced shallots and parsley stirred together with oil, vinegar and a little salt. Victoria sauce — Lobster roe, white wine and minced mushrooms, fetched to a simmer in Allemande sauce. Yorkshire sauce — Into some Espagnole, work cur- rant jelly, port wine, orange juice and shredded boiled orange peel, good for roast ham. 90 SWEET SAUCES FOR SWEET ENTREES. Almond sauce — Custard sauce containing pounded and shredded almonds. Apricot sauce — Syrup sauce containing apricot marmalade and catawba wine. Cherry sauce — Sweet butter sauce, containing cher- ries that have been stewed with port wine and sugar and rubbed through a sieve. Chantausen sauce — A syrup sauce, flavored with cloves, cinnamon and bay leaf and Chantausen wine. Chaudeau sauce — A foaming sauce of eight yolks and two whites of egg, juice of a lemon, half a pound of sugar, a quart of chablis, whipped ver a slow fire, to boiling point. Chocolate sauce — Grated chocolate, boiled in sweet cream sauce, flavored with vanilla. Claret sauce — A foaming sauce of grated lemon rind, powdered cinnamon, eggs, sugar and claret, whipped over a slow fire to boiling point, Curacoa sauce — A butter syrup sauce, containing curacoa. Custard sauce — Boiling milk or cream poured to half a pound of sugar and six beaten eggs to each quart. Any flavor you desire. Diplomate sauce — A thick syrup sauce, containing any flavor and color you desire. Fruit sauce — Syrup sauce, flavored with Maraschino and any fruit pulp you wish. Fouetee sauce — A foaming sauce of egg yolks, wine and sugar. Foam sauce— Half pound butter beaten till creamy, mix into it one pound powdered sugar, vanilla to taste and a half pint of fruit syrup; beat all to- gether, then beat in half a pint of boiling water and the whipped whites of two eggs. German sauce— A foaming sauce, made of twelve eggs beaten till your arm aches, fifteen minutes; now put into a sautoir half a pound powdered sugar and a pint of Marsala wine, make hot, but SWEET SAUCES FOR SWEET ENTREES, gi don't boil, now beat in the eggs with the juice of two lemons, whip till thick and frothy without boiling. Golden sauce (sauce Doree) — Half pound butter, beaten till very creamy, into it dissolve half a pound of powdered sugar, now beat in the yolks of two eggs over the fire; when thick, work in half a pint of brandy and a grating of nutmeg, Hard sauce — One pound of powdered sugar and eleven ounces of butter, worked together till creamy; some add grated nutmeg. Kirsch sauce — A. sweet cream sauce or syrup sauce flavored with Kirschwasser. Lemon sauce — Either syrup, cream or custard sauce flavored with lemon. Madeira sauce — Powdered sugar, Madeira wine, jolks of eggs and grated lemon rind, beaten to- gether over fire till thick. Matrimony sauce— A very thick butter syrup sauce, containing raspberry vinegar. Orange sauce— Custard sauce flavored with grated orange rind and juice, with Curacoa. Parisienne sauce — Yolks of eggs, powdered sugar, and sherry wine, whipped together over fire, a little cream gradually added. Polish sauce — A sweet butter sauce, containing Sultana raisins, currants, shredded (blanched) almonds, grated lemon rind, a little powdered cinnamon and cloves and red wine. Punch sauce — A foaming sauce of butter, egg yolks, sugar, lemon juice, sherry and brandy, whipped to boiling point. Raspberry sauce— A thick syrup sauce, flavored with raspberry syrup, or raspberry syrup and sugar worked into some whipped cream. Ratafia sauce — A sweet lemon butter sauce, flavored with ratafia. Regent's sauce — A sweet custard sauce, made with yolks of egg, flavored with rum and vanilla. Sabayon sauce — Sixteen yolks of eggs, six ounces of powdered sugar, whipped for two or three minutes over a hot fire and work in gradually a 92 SWEET SAUCES FOR SWEET ENTRIES. quart of Madeira wine, strain and use. Some cooks use one pint of wine and one pint of cream. Swiss sauce — A sweet cream sauce, flavored with nutmeg and sherry wine. Vanilla sauce — A custard sauce, made with yolks of eggs, flavored with vanilla. Veloute sauce — Make the hard sauce and beat into it whites of egg (while soft) and brandy (don't let stand long as the whites of egg soon fall). ADDITIONAL RECIPES. ADDITIONAL RECIPES. 93 GARNISHES. a, l'Amiral — When served with Admiral sauce. &, l'Andalouse — In Spanish style, generally with tomatoes and green peppers, or when served with Andalousian sauce. k '.'Anglaise — In English style. a. l'Ancienne--Garnish consists generally of spring onions, stewed in cream sauce. a. 1'Aurore — When served with Aurora sauce. a. l'Africaine — Garnish generally consists of okra, artichoke bottoms and egg plant in Espagnole sauce. Au gratin — Dishes so called, have a brown, toasted surface of bread crumbs. Au jus — Dishes so called, are served with their natural gravy or juices. Au cresson — Garnish of watercress, a. la Bayard — Garnish generally consists of sliced truffles, tongue, mushrooms and artichokes in Espagnole sauce flavored with Madeira wine; fancy croutons at end of dish. k la Bordelaise — Garnish generally consists of minced ham and shallots, in a Espagnole sauce that is flavored with garlic, thyme, mace and claret wine: and slices of beef marrow, a la Bearnaise — When served with sauce Bearnaise. a ia Bavaroise — When served with Bavarian sauce. k la Beyrout — When served with Beyrou* sauce, a la Boeurgoise — When served with Boeurgoise sauce, or in plain simple style, a la Bagration — Garnish generally consists of a matelote and a jardiniere. k la Bechamel — When served with Bechamel sauce. k la Bigarade— When served with Bigarade sauce, a la Bohemienne — Served when braised or roasted with fried potatoes, stoned olives, button mush- rooms and onions in Poivrade sauce. k la Bourgignotte (or Bourgignonne) — When served with a sauce Espagnole, flavored with shallots. cloves, mace, bay leaf, mushrooms and Burgundy wine, redin el and strained. 94 GARNISHES, CONTINUED. k la Bretonne — Garnish of fried onions in rings, in a Veloute sauce, containing chopped parsley, cay- enne, sugar, mustard, horseradish and vinegar; also, when served with leg of mutton, a garniture of boiled navy beans, flavored with garlic and shallots. k la Broche — Dishes so called are cooked and served on a skewer. &, la Beauharnais — When dressed with Montpelier butter. k la Barigoule— Garnish of stuffed globe artichokes. a. !a Bignonne — When served with potatoes a la Bignonne, that is, potatoes cut with the largest size scoop, hollowed out, filled with forcemeat and browned (see fancy potatoes). k la Blanquette — Garnish consists of pieces of white meat and mushrooms in a white sauce. a la Cardinal — Garnish generally consists of mush- rooms, lobster roe and anchovies, in a Veloute sauce, with juice of a lemon. k la Casanova — Name generally applied to salads served with Casanova sauce, which is Mayonnaise, containing shredded whites and chopped yolks of egg and minced truffles. a la Chambord — A fish garnish, consisting of a puree of mushrooms, lobster roe, fish quenelles, sliced truffles and sauterne in a Bechamel sauce. k la Chipolata — Garnish consists of a brown sauce containing glazed onions, mushrooms, little veal sausages, pieces of bacon and chicken, chestnuts and bails of carrots and turnips. k la Chivry— Garnish consists of small potato cro- quettes and fried oysters, with sauce Villeroi. a 'a Chateaubriand — Served with a glaze, made of the natural juice of the meat served. h la Colbert — When served with Colbert sauce. k la Chasseur — In nunters style, or when served with sauce Chasseur. a la Chevreuse — Garnish consists of very small tartlets or patties of goose livers. k la ^laremont — When served with a sauce Clare- mont, made by frying some minced onions in oil till cooked, add some bouillon blanc, thicken GARNISHES, continned. 95 lightly with roux, skim off the oil as it comes to the top. a la Crapaudine — Generally a small bird, trussed out flat like a frog, broiled and served with a Crapaudine sauce, made of a sauce Piquante, con- taining some sliced mushrooms, a little mustard and tarragon vinegar. a la Creole — Garnish consists of okra, rice, stuffed tomatoes, stuffed peppers, rissolo, provencale sauce, court-bouillon sauce, made of Espagnole, containing tomatoes, oil and garlic; eitherof these, or a combination of same, forms a Creole garnish. a la Diable — Meats served with Devil sauce. a la Duchesse — Generally applied to white meats; the garnish consists of strips of tongue and cocks combs in Veloute sauce. a la Dauphine— Generally applied to veal cutlets or chicken, breaded and fried: the garnish is Italian sauce (brown) and fried parsley with Duchesse potatoes. a la Durand— Generally consists of truffles, ham, mushrooms, sweetbreads and chicken livers, cut in dice, sliced gherkin and halves of hard boiled yolks, all mixed into a Espagnole sauce flavored with thyme. a la D'Uxelles — Generally applied to cutlets coated with D'Uxelles coating and served with D'Uxelles sauce; see sauces. a la Daube — Generally applied to beef, that is larded with salt pork strips rolled in powdered herbs and spices. a la D'Artois — Generally consists of strips or circles of puff paste, containing a Salpicon of cooked crayfish tails, oysters, mushrooms and white flesh fish. a la Dumas — Generally applied to a garnish for game and consists of ham and veal kidneys, cooked and cut up into small pieces and moistened with Madeira sauce, containing chopped parsley, tarragon and lemon juice ; also applied to a salad. a l'Ecarlette — Generally consists of slices of red tongue in a tomato sauce, or lobster roe in Veloute sauce, should be used only when the meats or fish is red, so as to preserve the color. 96 GARNISHES, continued. a l'Ecossaise — Served in Scotch style. a la Financiere — Generally consists of stoned olives, mushrooms, pieces of sweet bread, green peas and truffles in sauce Espagnole; cocks combs and kernels. a la Fermiere — Generally consists of Parisienne potatoes, young carrots glazed, braised cabbage and lettuce. k la Flamande — Consists of slices of ham, bacon, sausages, carrots, turnips and glazed onions; or served with Brussels sprouts en demi-glace, or served with Flemish sauce, a la St. Florentine — Generally applied to dishes served with sauce Robert, a la Francaise — Dishes served in French style; also this term is applied to a salad. k la Genevoise — Term applied to fish boiled in equal parts of red wine and court bouillon, with a sea- soning of garlic and garden herbs, and served with Genevoise sauce, a la Genoise — When served with Genoise sauce. a la Godard — Generally consists of glazed truffles, diced sweetbread, godiveau quenelles and Madeira wine in sauce Madere. k la Grecque — Consists of okras, stewed in Madeira sauce and served in a Bearnaise sauce, a la Gourmet — Generally consists of a Madeira sauce containing Madeira wine, truffles, mushrooms, ox palates and bottoms of artichokes, all cut in small pieces, a la Hollandaise — Generally applied to boiled fish, asparagus and cauliflower, that is served with Hollandaise sauce, a. la Hussard — Generally consists of Madeira sauce. containing strips of ox tongue, sliced mushrooms and godiveau quenelles. k l'ltalienne — When served with either of the Ital- ian sauces; see sauces. k l'lndienne — Generally applied to dishes containing curry, or when served with Indienne sauce; see sauces, a l'lrlandaise — In Irish style, generally applied to a stew of mutton or beef. GARNISHES, continued. 97 k la Joinville — Generally consists of cocks combs and truffles in Veloute sauce, a. la Jardiniere — When served with Jardiniere sauce, or served with a border of vari-colored vegetables cut up small, a. la Jol ie -fille — When served with Jolie fille sauce, a la Journeaux — Consists of a saute of chicken livers in Madeira sauce, a la Julienne — When served with a border, or a center of Julienne vegetables. a la Lyonnaise — Generally, dishes served with Lyon- naise sauce, a la Livournaise — When served, or decorated with Livournaise sauce. a la Macedoine — When served with a border or a center of Macedoine cut vegetables. k la Matelote — Consists of button onions, mussels, truffles, fish quenelles and fish roes in a sauce Matelote. k la Marechale — Generally minced cutlets, served with a Macedoine, en demi-glace; or cucumbers in sauce Supreme, a la Mariniere — Consists of fish quenelles, crayfish tails, truffles and mussels in a Veloute sauce, a la Maryland — Generally applied to chicken, cooked in the oven with salt pork, and a cream sauce made in the pan, served with it. a la Marengo — Generally applied to a saute of chicken, first fried in oil; the sauce containing wine and mushrooms, a la Maintenon — Generally applied to cutlets, with a forcemeat on one side, cooked in the oven and served with sauce, a la Maitre D'Hotel — Garnish consists of maitre d'hotel potatoes and sauce, or sauce alone, a la Ste Menehould — Practically same as au gratin ; also when served with Ste Menehould sauce, a la Milanaise — Consists of tomato sauce, containing shredded tongue, macaroni, sliced mushrooms, rice and Parmesan cheese. a la Mirabeau — Consists of Veloute sauce, flavored with garlic, lemon juice and meat extract, and containing fillets of anchovies, stoned olives and watercress leaves. 98 GARNISHES, continued. k la Montebello— Consists of equal parts of tomato and Bearnaise sauce containing sliced truffles, (made hot, not boiled). k la Montmorency — Generally applied to a shoulder of lamb, that is boned, larded, stuffed and braised, served with a Toulouse garnish. a. la Monaco — Generally consists of green peas and caper sauce. k la Montpensier — See entree; Chicken cutlet a la Montpensier. k la Montpelier — Generally applied to cold boiled salmon, served with Montpelier butter, or decor- ated with lobster roe, minced whites of eggs, truffles, tufts of parsley, and croutons of aspic jelly. k la Napolitaine — When served with Neapolitan sauce. k la Nivernaise — Consists of Julienne vegetables in Hollandaise sauce. k la Normande — Consists of oysters, mushrooms, fish quenelles and chopped parsley in a Hollan- daise sauce, sharp with lemon juice. k l'Orge — When served with a sauce, thick with barley. k l'Orly (Horly) — Signifies in fillets, fried in batter. a la Pascaline — Generally consists of minced mush- rooms, chopped parsley, chicken glaze, lemon juice and white wine in a sauce Veloute. k la Paysanne — In peasant style; generally consists of shredded vegetables, or sliced stuffed cucum- ber, carrots and smoked sausage, braised. k la Perigueux— When served with Perigueux sauce a la Poulette— When served with Poulette sauce. k la Polonaise — When served with Polonaise sauce. k la Portugaise — Consists of timbales of rice and stuffed baked tomatoes ;or when applied to braised fillet of beef, it is served with reduced consomme and espagnole, in equal parts, containing sherry wine and grated lemon rind. k ia Printaniere — Consists of vari colored vegetables cut in very small dice, mixed in a sauce. k la Princesse — Generally applied to croquettes; make a light and dark croquette mixture, bread, GARNISHES, continued. 99 fry and serve with asparagus points in sauce Supreme. a la Provencale— Generally consists of stuffed toma- toes, stuffed onions and sauce Bechamel, or when served with Provencale sauce. a la Puree Verte — When served with a green puree, such as peas, spinach, etc. aux Quenelles — When served with quenelles. a la Ravigote— When served with a Mayonnaise, colored green, with chopped chervil, tarragon and chives. a la Reforme — Consists of shredded ham, sliced carrots and truffles, rings of boiled whites of eggs in a Supreme sauce. a la Regence — Generally consists of truffles, filleted anchovies, glazed onions and carrots, in a sauce Espagnole, flavored with claret, lemon juice and nutmeg. h la Reine — Generally applied to a soup of chicken, or to a boudin or patty filling, that is mixed with a Bechamel or Veloute sauce. a la Renaissauce — This term is (or should only be) used only to signify that the dish is remade or converted to its original form, such as boar's head stuffed, fish, hares, birds, etc., in whole pieces, for banquet tables. k la Remoulade — When served or decorated with sauce Remoulade. k la Richelieu — Generally consists of quenelles of poultry, slices of braised poultry livers, and cocks combs and kernels in Robert sauce. a la Royale— When garnished with fancy shapes or little timbales of custard, made with consomme and egg yolks, or court-bouillon and egg yolks, with some lobster roe, minced mushrooms, minced truffles, shallots, parsley, a green puree, etc., etc., mixed in, according to fancy, the custard steamed slowly, the eggs simply mixed without much beating. a la Rouennaise — Crescent shaped slices of turnips fried with pieces of bacon, in sauce Espagnole a la Russe— When served with Russian sauce, see sauces; also applied to a salad. ioo GARNISHES, continued. a la Soubise — When served with Soubise sauce, or with a puree of onions moistened with a little Madeira sauce, a la Stanley— Garniture often served with steaks; composed of quartered fiied bananas, small tim- bales, made of horseradish, rice, minced shallot, cream and egg yolks; and sauce Albert served over or around the meat, a la Suedoise —This term is applied to a salad, also to dishes and soups in Swedish style, generally decorated with fried croutons, a la Supreme— Garnish consists of rice and chicken, rubbed through a sieve, little cream added; arranged like a border of rice, slices of truffles here and there on the sides, the food covered with a sauce Supreme, a la Sicilienne— When served with Sicilienne sauce, a la Talleyrand— When served with a garnish of vegetables and Royale custards, in a sauce con- taining Malaga wine, a. la Tartare — When served with sauce Tartare. a la Trianon— When served with sauce Trianon and Julienne potatoes, en Tortue— Generally consists of mushrooms, olives, sliced gherkins, poultry quenelles, truffles and pieces of sweetbread, moistened with Madeira sauce and wine, a la Toulouse— Generally consists of foie-gras, mushrooms, sweetbreads and lamb kidneys in sauce Veloute, and glazed truffles, a la Villeroi — When served with a white mushroom sauce. a la Valencienne— Consists of mushrooms, rice shredded tongue and grated Parmesan cheese in tomato sauce, a la Venitienne — When served with a sauce made of equal parts of consomme and maitre d'hotel sauce, boiled together and thickened with corn starch; also when served with Venitienne sauce, a la Vert Pre — When served with sauce Vert-pre. h la Victoria— Generally consists of minced pickled shrimps, green peppers and tomatoes, made into a saute with a little butter. ADDITIONAL RKCIPES. ADDITIONAL RECIPES. FANCY BUTTERS. Anchovy butter— Two parts of butter to one part essence of anchovy, a little grated Parmesan cheese and nutmeg. Crayfish butter— Take crayfish shells and claws; pound them to a paste with butter, and make the paste warm, pass through a tamis, let drip into cold water, let rise again, and gather for use. Lobster butter— Pound the head and spawn of lobster, with its equal weight of butter to a paste; add a little mustard (dry); pass all through a hair sieve, and gather for use. Montpelier butter— Blanched cress, parsley, chevril and tarragon, pounded with hard boiled yolks, a few anchovies, gherkins, capers, a clove of garlic; the weight of all the above ingredients in butter, worked into a paste, add tarragon vinegar and lemon juice till smooth and creamy. Maitre D'Hotel butter — To each cup of melted butter add a large spoonful of chopped parsley, a little salt and cayenne and grated nutmeg, and the juice of two lemons. Pepper butter — Take three green peppers, pound and mix them with one pound of butter, (good for croutons or canapes.) Ravigote butter — Parsley, tarragon and shallots, pounded, mixed with butter, lemon juice and an- chovy essence; rub through a hair sieve. FLAVORING VINEGARS. Cayenne vinegar — Three-quarters of an ounce of cayenne pepper to each quart of vinegar, bottle and cork tightly, shake it well every two days. It may remain any length of time before it is poured off, but is ready for use in fourteen days. Celery vinegar — To every gallon of boiling vinegar, add four ounces bruised pepper corns, two ounces salt and a gallon of thinly-sliced white celery roots and stems, let it boil five minutes, turn it into a stone jar, and as soon as cold, seal it from the air; it may be strained and bottled in three weeks, but can remain any length of time in the jar without injury. Chili vinegar — Half a pound of chilies or capsicums soaked into every gallon of vinegar, closely covered for three weeks, strain and use. Cucumber vinegar — Wipe and slice (without paring) into a stone jar, some young cucumbers and a few shallots, cover with boiling vinegar, mix in two ounces salt, one and one-half ounces whole pepper to each gallon of vinegar, let stay well protected from the air for a month, strain, let settle, bottle and keep tightly corked. Caper vinegar — As the capers do not grow fresh in this country, use the vinegar of the bottled capers ; rill with fresh vinegar, and use again: you can, however, take nasturtium berries and cover with boiling white wine vinegar, add a pea of alum cork tightly before getting cold, and it is ready in a week. Horseradish vinegar — One pound of freshly grated horseradish, four ounces minced shallot, pour over one gallon of boiling vinegar, cover tightly; it is ready in four days, but may remain for months before vinegar is poured off. Shallot vinegar — One and one quarter pounds of peeled and bruised shallots, covered with a gallon of vinegar, seal the jar or bottle; in eighteen days strain and bottle for use. FLAVORING VINEGARS, continued. 103 Onion vinegar — Same exactly as shallot vinegar above. Garlic vinegar — Made same as shallot vinegar, only use ten ounces of peeled and bruised garlic to the gallon of vinegar. Tarragon vinegar — Gather the tarragon just before it blossoms, strip the leaves from the big stalks and put it into wide-necked bottles, and in doing so twist some of the branches so as to bruise the leaves, and wring them asunder, then pour in enough white wine vinegar to cover the tarragon; infuse for two months, then draw off, strain and bottle, (tightly corked). 104 PANCAKE AND FRITTER BATTERS. Fritter batter (plain) — One-half pint milk, one-half pint water to each pound of flour, work till smooth, add one-half cup melted butter, and the whipped whites of four eggs. Fritter batter (sweet) — To each pound of flour take a cup and a half of milk, two eggs, a large tea- spoonful of baking powder and four ounces sugar, (one-half cup). Fritter batter (for vegetables) — To each pound of flour, one pint of milk, one egg, one bastingspoon olive oil, salt to taste. American pancake batter — To each pound of flour add four teaspoons baking powder, two eggs, three cups milk, two tablespoons melted butter, two teaspoonsful sugar, little salt. German pancake batter — Same mixture as American pancake batter, baked in pan (or plate) half-inch thick, brush over with butter. French pancake batter — To each pound flour work in slowly sixteen eggs, grated peel of one lemon and juice, salt, one quart milk (add the lemon peel and juice last). Swiss pancake batter — Six eggs, six ounces flour, one quart milk, pinch of salt; whip the eggs light before mixing with the batter, fry the pancakes in a pan, do not roll them, but strew some steamed currants on top; before sending to table dredge with powdered sugar. Noodle paste — Six eggs thoroughly worked into a pound of flour, little salt. ADDITIONAL RECIPES. ADDITIONAL RECIPES. i°5 FANCY POTATOES FOR GARNISHING. k l'Anglaise (i)— Scoop balls out of raw potatoes with very large potato scoop, parboil with a little salt and vinegar in the water, take out, drain, and fry till done and brown in roast meat drippings. h l'Anglaise (2) — Quartered, steamed, served with maitre d'hotel sauce. h la Brabanconne — Dry mash some steamed peeled potatoes, mix in some minced parboiled onions, a little chopped parsley, and some grated Parme- san cheese, with a little cream sauce; bake in paper cases. a- la Bignonne — Scoop balls out of raw potatoes with largest size scoop; take the centre out of the balls with a column cutter, blanch, drain, fill centre with forcemeat, then bake till done and brown with butter. a. la Bretonne — Cut cold-boiled peeled potatoes in squares with a scallop knife, saute with a little chopped parsley, then simmer till hot through, in Bretonne sauce. k la Brebant — Cut like for Bretonne, saute with some minced shallot and chopped parsley. h la Barigoule — Take small round, peeled potatoes, steam till barely done, then plunge them into boil ing oil till brown; when serving sprinkle them with salt, pepper and tarragon vinegar. Pommes Chateau — Oval shapes of potatoes, blanched, drained and fried a light color in clarified butter. h la Colbert — Cold, boiled, peeled potatoes, cut into large dice, simmered in Colbert sauce; when serving sprinkle with parsley dust. h la Conde — Scoop out balls of raw potatoes with large scoop, steam rare, fry till done and brown in clarified butter, then sprinkle wiih salt and parsley dust. Potato croquettes, h la Rouennaise — Croquette mixture, size and shape of olives, dipped in batter and fried. Potato croquettes — Steamed potatoes, dry mashed, salt, butler and raw yolks added, formed into shapes like a cork, breaded and fried. 106 FANCY POTATOES FOR GARNISHING. Potato croustades, a la Regent — Small croquettes in the form of cones, breaded, fried, drained, inside partly hollowed out, replaced with a salpicon, served upright. a la Creme — Small new potatoes in cream sauce, a la Duchesse — Potato croquette mixture, only little softer, with yolks of egg and butter, passed through a bag and star-shaped tube, on to a pan, or baking sheet, brushed over with beaten eggs and baked. Potato fritters — The croquette mixture, with some beaten whites of egg worked in, breaded, fried and covered with parsley sauce. a la Gastronome (i) — Raw, cut with column cutter, size and shape of corks, steamed rare, fried in butter till done and brown, sprinkled with salt and parsley dust. a la Gastronome (2) — Cut same as above, parboiled in water, with a little vinegar, drain, saute with butter till done; served with Perigueux sauce. a la Genevoise — Take fancy small patty pans, butter them well, coat the sides with grated cheese, fill with mashed potatoes, sprinkle with grated cheese, bake in medium oven half an hour. ala Hollandaise — Cut like sectionsof garlic, steamed, served with maitre d'hotel sauce poured over them. a la Hongroise — Very thin slices of cold-boiled pota- toes and onions, mixed together with a little minced parsley, put into small dishes or cases, with a little butter, sprinkled with grated cheese, and baked till brown and heated through. a l'lndienne — Marinade for three hours some minced onions and hot green chilies, in lemon juice, add a little French mustard at the finish; mix all into some light dry mashed potato with a little salt and serve as a border to a curry, with, or instead of, boiled rice or rissoto. a la Julienne — Cut like Julienne vegetables, fried, sprinkled with salt and parsley dust. a la Lyonnaise — Thinly sliced or minced cold boiled potatoes and onions, saute in butter, sprinkled with chopped parsley. ala Maitre D'Hotel — Raw potatoes peeled, cut in FANCY POTATOES FOR GARNISHING. 107 sections like a quartered orange, steamed till barely done, then simmer till done in a thin Veloute sauce, containing chopped parsley, lemon juice, and a grating of nutmeg. a. la Maire — Cut with a large column cutter tubes of raw potatoes; cut these into slices, boil till barely done, then simmer till done in reduced cream. a. la Marie — Steamed potatoes, mashed, made soft and rich with cream and butter. a la Monaco — Cooked same as k la Gastronome (1) ; Cut from cork shape, thick as poker chips or lozenges. k la Navarraise — Cut with a scallop knife very large dice from raw peeled potatoes, steam till barely done, finish of a fine color in boiling oil. Pommes Pailles — Very thin strips of potatoes, size and shape of matches, fried a light color in clari- fied butter. Pommes Farcies — Large, oval-shaped potatoes, peeled, made hollow, filled with any kind of force- meat, placed in a well buttered pan and baked. k l'Orsini — One part croquette mixture, one part well cooked rice, one part grated tongue, the whole mixed, formed into small balls, breaded and fried. Potato Casseroles — The croquette mixture made into small casseroles, brushed over with beaten egg, baked, used to receive a salpicon, etc. Potatoes en glace — Very large balls scooped out of cooked potatoes, rolled in egg, browned quickly in oven. a la Reitz — Shape of squares, but two inches long, cut with a scallop knife, fried like French fried. a la Rouennaisr- — Small balls of croquette mixture, dipped in batter and fried. a la Serpentine — Twirled out like a curl with a cutter, fried, sprinkled with salt and parsley dust ; also called a la Sarah Bernhardt. a la Victoria — Croquette mixture made into balls, size of walnuts, breaded and fried. a la Villageoise— Cold boiled potatoes, minced and simmered in Bechamel sauce. io8 FANCY POTATOES FOR GARNISHING. Pommes Parisienne — Cut balls of raw potatoes with a Parisienne potato cutter, fry in lard, sprinkle with salt. Saratoga chips — Very thin shavings of peeled raw potatoes, steeped in ice water, to draw out starch and become crisp. Fry a few at a time, in very hot lard. Potato quenelles — Croquette mixture, rolled into very thin balls, like Parisienne potatoes, dipped in beaten egg, then in flour, fried very quickly (else they burst) in very hot lard. Pommes souffle — Cut with a large column cutter the inside out of large, raw potatoes, cut these into one-quarter inch thick slices; have two French friers on the range, one hotter than the other; fry the potatoes for four or five minutes in the one, then plunge into the very hot one, they will then puff out quickly. Pommes sautes — Take Parisienne potatoes, put them into a sautoir, with plenty of salt and some butter, put the lid on, and stew gently till done; serve sprinkled with parsley dust. Potatoes au Kari — Like the Pommes sautes, adding a good spoonful of curry powder while stewing. Potato Ragout — Like the Pommes sautes, but fin- ished in sauce Espagnole. Potato patties — Very small casseroles filled with a salpicon of fowl or game. Potatoes a la Creole — Like the potato patties above, but filled with a Creole garnish, these make fine entree garnishes. Pommes au Naturel — Plain cooked potatoes, cut in any way for garnishing. Pommes Fondue — Whole peeled potatoes, then the inside taken out with column cutter, both steamed, the column pieces mashed and mixed with one- third of its bulk of grated Parmesan cheese, sea- soned with salt pepper, cayenne, grated nutmeg and bound with some whipped eggs; stuff the potatoes with the mixture, lay in pan containing butter and brown quickly. ios MISCELLANEOUS RECIPES. JELLIED KNUCKLE OF VEAL. The knuckle of veal put in a saucepan and covered with two quarts of cold water. Let it simmer for two hours, after that put in one small onion sliced, one bay leaf, three peppercorns, six cloves, then let it simmer for one hour. Next remove all meat from the bones, and cut in small pieces and put in a mold. Boil down the liquor to one quart, and then strain, add vinegar, salt and pepper to taste and pour over the meat and leave it till firm. MASQUERADING MUTTON. Cut some cold mutton into small pieces, place in a shallow pie dish and pour on the following mixture; half a wineglassful of claret, the same of vinegar, a small teaspoonful of made mustard, a little salt and white pepper, a piece of butter as large as a hazel nut. a tablespoonful of Harvey's, Worcester, or any sauce preferred. Add some gravy, and heat in the oven for ten minutes, when the flavor will be found equal to that of venison. PORK CHEESE (Italian). Required: Three pounds of fresh pork. Chop rather coarsely, and mix with a savory powder made of three teaspoonfuls of salt, three of pepper, one of chopped parsley, one of powdered thyme, one of mushroom grated, and a grated nutmeg. Press the meat into a mold and bake in a slow oven. When cold serve in slices. GOOD BRAWN. Half a pig's head, two feet, wash clean and cut up; put in a saucepan and cover with lukewarm water, and add one pound of shin of beef. Boil three hours and a half, take out all bones and chop up meat, put into moulds. Flavor with salt, pepper, sage and spice. Makes about nine pounds. SURPRISE SAUSAGES. Divide each sausage into half and remove the skins. Roll in mashed potatoes, then dip in beaten no MISCELLANEOUS RECIPES, continued- egg and coat with bread raspings. Fry in boiling fat until crisp and brown, and garnish dish with fried parsley. Serve these very hot. Although these demand a little patience and trouble, they prove a delicious and dainty breakfast relish. RUSSIAN DUCK. Get some cold meat and cut into rather thin slices. Put into a saucepan about one pint of brown gravy, one teaspoonful of mixed herbs, one teaspoonful of sage, a little grated lemon rind, salt and pepper (to taste). Dip each piece of meat into flour, put into the gravy, cover with a lid and cook in a gentle oven for an hour and a half; garnish with boiled rice. COLD LOAF FOR LUNCH. Place in a mold, small irregular pieces of cold cooked meat and slices of cold hard-boiled eggs. When the mold is full, pour over all a cupful of well-seasoned, strong, savory stock, thick enough to congeal when cold. Cover and bake in gentle oven for half an hour. When quite cold and solid, turn out of mold and serve in thin slices. SAUSAGE RISSOLE. Some sausages and potatoes, a little butter, flour and salt. Mash the potatoes and make into a paste with a little flour, butter and salt. Roll out, stamp into rounds, and into each put a sausage. Wet the edges of rounds, pinch together and fry in hot fat till a nice golden brown. RABBIT PICK-ME-UP. Take the meat from a well boiled rabbit, half a pound boiled bacon, half a pound boiled onions, some mashed potatoes. Pass the rabbit, bacon and onions through a mincing machine, season to taste. Make the whole into balls and roll in the potato paste; fry in boiling fat until brown. Serve hot. JUGGED HARE. Cut hare in joints, flour them over and fry brown; place a layer of fat bacon, then the hare and another layer of bacon, add salt, a few pounded peppercorns and cloves. Let this simmer for an hour and a half when tender take the hare out, which must be MISCELLANEOUS RECIPES, continued, hi kept hot until gravy is prepared. Strain and mix in one wineglass of port wine and one tablespoonful of red currant jelly. Thicken with butter and flour if required and season with salt and pepper. CHEESE SCALLOPS. Butter a patty-pan, line it with thinly sliced cheese, break an egg in the centre, season with pepper, add a tablespoonful of milk or cream, cover with grated cheese and bake for twenty minutes. Serve on dry or fried toast. TOMATO MARMALADE. To two pounds of ripe tomatoes, two pounds of sugar and the juice and grated rind of one lemon. Scald tomatoes, take off skin, mix with sugar, boil slowly for one hour, skimming and stirring, add the juice and peel of lemon, boil another half hour, or till it is a smooth, thick mass. TOMATO CATSUP. Boil the tomatoes till soft, then strain and meas- ure. To every gallon of tomatoes add a quarter of a pound of salt, one-eighth of an ounce of cayenne, one-eighth of an ounce of cloves, quarter of an ounce of celery seed, One-eighth ounce of cinnamon, half an ounce of allspice, one-eighth of an ounce of ginger root, quarter of an ounce of garlic, one pint of vinegar (use whole allspice). Boil ail together until reduced to a thick pulp. Strain and when cold, bottle and cork tightly. APPLE CHUTNEY. A pint and a half of vinegar, two ounces of whole ginger bruised, one ounce of chillies, one ounce of mustard seed, two ounces of salt, three-quarters of a pound of sugar. Boil all together for three-quart- ers of an hour, then strain through a hair sieve. Put the vinegar on again, with one large onion, one and a half ounces of shallots, two ounces of sultana raisins and nine large apples, pared and quartered. Boil until they are quite soft, put into stone jars and tie down with skin. A DELICIOUS WAY OF COOKING TOMATOES. Wipe tomatoes, cut them across and put in a pie- ii2 MISCELLANEOUS RECIPES, continues. dish. On each half piece a sprinkle of pepper, salt, sugar, two or three drops of vinegar and a bit of butter. If the flavor of onions is liked, sprinkle a pinch of very finely cut chives or chopped onion. Cook in oven for twenty or thirty minutes, accord- ing to size of tomatoes and layers in the dish. Delic- ious to eat with hot or cold meat, fish, bread and butter, etc. ECONOMICAL JELLY FOR INVALIDS. Boil a cow's heel down to a stiff jelly. Carefully take off the fat when cold. Warm the jelly, add wine and brandy to flavor, the juice of half a lemon, a bit of peei and sugar to taste. Just bring to the boil, then pour into molds. It is not necessary to clear it. WINTER BREAKFAST DISH. Cook some pork sausages, skin them and moisten with good gravy or milk. Sprpad on slices of fried bread and cover with a thin layer of boiled mush- rooms and sprinkling of chopped parsley. Make very hot and serve. "ANGELS ON HORSEBACK." Take very thin slices of bacon, cut all the rind off, then take an oyster (or two if small), pour on it two drops of essence of anchovy, four of lemon juice and a grain of cayenne pepper and roll it in the slice of bacon. When there arc sufficient of these rolls, put them on a small skewer and fry them. When cooked, take each one separately and place on fried bread. To be served hot. NICE WAY TO COOK FRESH HERRINGS. Take a dozen large herrings, scrape and clean nicely, lay on back and split open, take out back- bone and other small bones, which will come out easily if cut open neatly. Wipe dry and sprinkle with flour, pepper, salt and (one bay leaf if liked) roll neatly and tie with white twine to keep to- gether. Put in pie dish or baking tin and nearly cover with vinegar and water, peppered and salted to taste (pieces of butter, size of a nut, rolled in each may be added). Bake in oven till done. May be served cold with buttered toast. MISCELLANEOUS RECIPES, continued. 113 AN EXCELLENT SAVORY. Stamp out some rounds of bacon about two inches in diameter. Then put a piece of good cheese about half an inch square, in the centre of one round of bacon, seasoned with pepper and put another round on the top. Well press the edges together. Egg and breadcrumb both sides and fry a pale brown. Dish up on fried croutons of bread the same size. HOW TO MAKE A SAVORY DISH FROM COLD BOILED FISH. First make some plain butter sauce, not too thin; then take the bones from the fish, add some boiled, rice, two hard boiled eggs chopped (but not too small;, a small piece of onion, pepper, salt and a little grated nutmeg. Put all together into the saucepan and boil for three minutes, taking care to stir all the time. It should then be rather stiff. Turn out on a flat dish, shake some bread raspings over and brown in the oven for a few minutes. Just before sending to table, sprinkle over a little chop- ped parsley. GOLDEN FINGERS. Golden fingers are thick strips of cold beef, dipped into batter and fried brown. These, lightly piled on a hot dish and garnished with parsley, look very appetizing. They can also be made from cold veal, each strip being rolled in a thin slice of boiled ham before coating with the batter. In this case slices of lemon form a suitable garnish. The meat should not be over-cooked; hence this is a very good way of using up the most underdone portions of a joint. TERRAPIN. Drop the terrapin in boiling water. In from 18 to 20 minutes they should be done, the proof of which is when the upper shell parts easily from the lower. When this is the case remove the terrapin from the water and allow them to cool off. When cool re- move the upper shell, in which will be found a great many of the eggs. Then proceed to pick the terra- pin, which is the whole secret of its success. Some are more particular in the picking than others. I personally reject the intestines, also the claws, but H4 MISCELLANEOUS RECIPES, continued. it is an accepted fact that the intestines are per- fectly fit to eat. Great care should be taken in cutting the liver on account of the gall bladder, which should be thrown away. While cutting the liver do so away from the terrapin itself, in order that should the gall bladder accidentally be cut the rest of the terrapin will not suffer. After picking let it simmer with some butter for from two and a half io three hours, then add pepper and salt and more butter according to taste — a dredging of flour and a little boiling chicken consomme; wine can be added if desired, but my theory is that in paying high prices for the best of terrapin the natural flavor is lost by adding wine A DISSERTATION ON COFFEE. There is scarcely anything more interesting to almost everybody than the subject of preparing coffee for the table, yet how few understand it "The way mother used to make it" is satisfactory to most housekeepers, because there is a sentiment about it Instructing the coffee maker to use "so much coffee to so much water" is about all some hotel men do towards giving their guests the standard beverage of the American breakfast table. I know a celebrated restaurateur in the U. S. to-day who serves a drink which goes down your throat without making you wince — palatable, to be sure; but think a moment, does it taste like coffee? has it the odor of coffee? no! and why! simply because he insists on having it roasted so high that it becomes burned and the delicate essential oil (the aroma) is turned into a greasy covering over each bean. He will say: "Why, I have had it this way for years; don't at- tempt to tell me how to make coffee : ' ' — but you have had a good dinner and good wine, so that anything strong, warm and palatable, would, under the cir- cumstances, satisfy you. We are progressing in everything. Why not im- prove in this direction? So many things are neces- sary. A high grade of coffee, perfectly roasted, properly ground, twelve ounces to the gallon for morning coffee, while for after dinner coffee, which is generally served en demi-tasse, sixteen ounces te MISCELLANEOUS RECIPES, continued. 115 the gallon is required; fresh boiling water the moment it reaches the bubbling point, then only a little at first to open the pores of the coffee and get it ready to receive the remainder, which is to be put on a little at a time until all the good and no?ie of the bitterness (tannin) is extracted, for if it be too strong it can be easily diluted with boiling water when in the cups — hot cups first, then the sugar, then warmed (not boiled) milk, theli the coffee, and, if you can afford it, put on the top a teaspoonful of whipped cream — then you have a "veritable nectar ; ' ' the cream cleaves to the roof of the mouth and the coffee slips down "like the oil down Aaron's beard." Coffee made in a metal vessel, forms "tannate of iron" which is the tannin eating the metal, an ink, so to speak, and if let stand over night, makes a very fair writing fluid. n6 VALUABLE HINTS TO COOKS AND STEWARDS. The flavor of cutlets is much improved if the breadcrumbs for rolling them in are mixed with a little pepper, salt and savory herbs. To boil a tongue successfully: It should be first soaked in cold water overnight, then drained and wiped dry. Place the tongue in a large pan, cover it with cold water, and once it boils up, simmer gently from two and a half to three hours. Celery can be kept for a week, or longer, by first rolling it up in brown paper, then in a towel and keeping it in a dark, cool place. Before preparing for the table, place it in a pan of cold water and let it remain for an hour. This will make it crisp and cool. How to prevent boiled ham or bacon from getting dry: If, when cooking, it be allowed to remain in the water until cold, it will be found to keep nice and moist for any length of time. Potatoes are much improved if peeled and laid in cold water overnight. It saves time in the morning and they are whiter and nicer in consequence. A cracked egg can be safely boiled if wrapped in a piece of greased paper. If when making bread sauce the salt is omitted till finished, it will not turn yellow. If meat is rubbed over with a little powdered borax it will keep perfectly sweet and fresh for several days in the hottest or dampest weather, without in any way destroying the flavor of the meat. VALUABLE HINTS 117 How to break eggs: In breaking eggs for custards always take out the little white speck round the yolk, as it will prove very disagreeable to the taste and never cooks well. Cleaning trays: Shake a little flour on them, then take a clean soft duster and rub lightly, you will then find it will remove all spots, etc. To scale fish: If you pour scalding water over fish you wish to dress, you will find that it will scale twice as easily. Dash the water on, and do not let the fish stand in it a moment. To dry herbs for the winter: Take the leaves of any kind of herb required, put them on a plate and place in a warm oven (not hot). When thoroughly dry, take out and rub with the hands into powder, put in air tight bottles. It will retain color and keep any length of time. A fish bone in the throat: A raw egg (with the shell removed) swallowed immediately will carry a fish-bone down that cannot be removed from the throat by the utmost exertion and has got out of reach of the finger. Economy in pastry making: If when making pastry, you melt the butter or lard and beat it to a cream before mixing with the flour, only half the usual quantity is iequired. To remove the disagreeable odor from the hands after peeling onions: Well rub a little freshly mixed mustard over the hands and thoroughly rinse in clean cold water, all smell will then be removed. When cooking greens and cauliflowers, always put a piece of stale bread crust in the saucepan, as it will take away all the unpleasant smell. Take out with a spoon before taking up the greens. To restore curdled mayonnaise sauce: Place about four large tablespoonsful of plain melted n8 VALUABLE HINTS butter, which must be quite cold, in a round bottom basin, and gradually work in the curdled mayonnaise, when it will return to its proper consistency. Rice: To be perfectly digestible, rice ought to be cooked in no more water than is necessary to swell it. Apples stewed with no more water than is necessary to steam them. Vegetables to be quite wholesome should be very well cooked, as this renders them more easy to digest. Aromatic vinegar : Infuse in a quart of good vine- gar, a small handful each of sage, rosemary, mint, rue, wormwood; let the jar stand covered for a week on a warm hearth, then strain it and add half an ounce of camphorated spirits of wine. Before using new enamelled cooking utensils, grease the inside with butter. This prevents the enamel from cracking and chipping afterwards. A grand recipe for cleaning water bottles, decan- ters and glass jugs: Cut a lemon into small pieces, put it in the article to be cleaned and shake with a little water for one minute and it will become clear as crystal. When meat is slightly tainted in warm weather, rub over before cooking with a little vinegar and water, which will take away all unpleasant smell and taste. To make tough meat tender: Rub carbonate of soda in the day before it is cooked and wash off before cooking. A use for oyster shells: To clean the firebrick of the stove, lay a number of them on the top of the hot coals and when the fire burns down, it will be found that all the clinkers have scaled off the bricks. If you boil sausages for ten minutes before frying them, not one will break in frying and it otherwise greatly improves them. TO COOKS AND STEWARDS 119 In steaming potatoes, put a cloth over them before putting the lid on. They will take less time to cook, and be much more mealy than when done in the ordinary way. If a fire will not burn, a few corks will be found the best thing to draw it up. If when boiling a piece of ham or bacon, it is put into boiling water instead of cold, it will be found to be more quickly cooked and of a fuller flavor. To utilize mustard in the cruets: Put the mustard in a wide necked bottle till half full, with vinegar added, then fill up with grated horseradish, when you will have a splendid sauce for either hot or cold roast beef. To clarify fat : Cut any pieces of cooked or un- cooked fat. Place in a stew pan with water to cover, boil for two hours and strain. When cold, a per- fectly solid lump of white fat will be formed, which can be used for plain cakes or pastry and is much better than ordinary butter or lard, generally bought for this purpose. The way to soften eggs that have (by mistake) been boiled too long is to get a basin of cold water, put the eggs in and leave them for about half a minute, which will not only soften them but improve the flavor. Broiled tomatoes, sprinkled with a little cheese while cooking, are relished by many. When boiling field peas the addition of a teaspoon- ful of sugar will be found to make them almost equal to "garden peas." When cooking onions, place a pail of cold water at the kitchen door, which will prevent the smell from ascending. To prevent glasses breaking when pouring into them boiling liquids, jellies, fruits, etc., place a finger firmly on the brim of the glass. iao VALUABLE HINTS An easy way to prepare mint for mint sauce: Pick the leaves from the sprigs and before chopping add a few drops of vinegar, when the mint will be found to chop much easier. To extract frost from potatoes: After paring, put them into cold water for an hour, boil them with a bit of saltpetre and the sweet taste will be removed. To keep milk sweet for several days add a tea- spoonful of fine salt to every quart of new milk. To prevent fruit juice from running over in pies: When making fruit pies, sprinkle a little carbonate of soda over the fruit before the top crust is put on. This will prevent the juice from running over, which spoils both look and taste of the best of pies. To stone raisins easily: Pour boiling water over them, let them stand for a few minutes to soften, drain the water off and pinch out the seeds at the stem end. They are stoned in half the time and none of the fruit is wasted. The fried potatoes that so astonish the tourists in Paris are supposed to be a great secret, but it is a simple enough mystery, which was discovered by accident. Take a potato, cut it in rather thick slices and fry them as usual in butter or dripping. Now place them on a plate and let them go perfectly cold. Heat in the frying pan plenty of dripping (oil is used in France), and put in the slices of potato. They will quickly puff up into air balls. Brown and serve in the usual way. Mussels cooked in the following manner can be eaten by the most delicate without fear of any ill effects of poisoning whatever: Put the mussels in saucepan with enough water to cover the bottom and then add as much carbonate of soda as would cover a dime, the effects of the soda acting as an antidote against any poison contained either inside or out of the shells. TO COOKS AND STEWARDS iar An easy way of cleaning copper utensils: Take a little common salt and vinegar, mix and rub the article to be cleaned, then wipe off with a wet rag. Afterwards polish with a little metal polish and you will have a surface bright as gold. To detect false fungi: To tell mushrooms from toad stools, without eating and waiting for results, peel an onion and put it with the fungi while being cooked. If the onion remains white, eat with con- fidence, but if it turns black it is not fit to eat. A hint on stewing rabbits: Sometimes rabbits that are stewed have a very strong flavor, this may be avoided by boiling in plenty of water for a quarter of an hour, then strain off and cover with fresh boil- ins; water and stew gently for one hour and a half. Before boiling, the rabbits should be laid in salt and water for an hour. How to tell good bacon: Good bacon is red in the lean and the fat wtiite and firm. Chutney sauce: One pound of brown sugar, two ounces of salt, a quarter pound of onions chopped fine, a quarter pound of mustard seed, a quarter ounce of cayenne, a quarter pound of garlic (this may be left out), six pounds of apples boiled in three pints of vinegar till soft, then mix well together. Potatoes baked in their skins will always come out more dry and mealy if a small piece be cut off one end, to allow steam to escape in the cooking. A wrinkle: If sausages are rolled in flour before being fried, it will prevent them breaking and also improve the flavor. Green vegetables should be boiled fast, with a pinch of carbonate of soda, with the saucepan lid off. Jelly should not be put into the mold until it is on the point of setting. If this rule be observed there will never be any difficulty in turning out the most delicate cream, jelly or aspic. Grouse out of season : Roast a wild or ordinary pigeon with a large red herring inside it, take the herring out before serving and the pigeon will taste exactly like grouse. ADDITIONAL RECIPES. ADDITIONAL RECIPES. ANALYSIS OF VARIOUS FOODS. Showing their percentage of proteid, fats and carbohydrates. Mr. Fellows has had to show the amount of calorics, or heat units, supplied to the patients and employees of the Illinois Eastern Hos- pital for the Insane at Kankakee, 111., (where he formerly held the position of culinary superintend- ent) and for the benefit of anyone who may fill a similar position, or for personal use, he. appends the following* One pound of proteid and carbo- hydrates, give each 1845 calories One pound of fat gives 4185 In order to sustain life 2,000 calorics arc required daily. To support with ordinary muscular labor, the human body of average height and weight, re quires 3,300 to 3,600 calorics, and this is best obtained by an average daily diet of: 4% ounces of proteid 4 ounces of fat l 5/4 ounces carbohydrates Total: 24 ounces -- 3,352 calorics. Proteid Fat Roast and boiled beef (or- dinary) 27.6 % i«54S % Roast and boiled beef (very lean) 19.3 % 3.6 % Roast and boiled beef (fat) 14.8 % 29.8 % Lean mutton 18.3 % 4. Fat mutton 12.4 % 31 Veal 16.5 % 15 Fat pork 9 8 % 48 Smoked bacon 8.8 % 73 Green bacon 7.1 % 66 Calfs' liver 20.10 % 5 Foie gras 13.75 % 54 8 % 58 % 57 % Carbo- hydrates 45 fo 6.40 % ANALYSIS OF VARIOUS FOODS 123 Sheeps' kidneys 1725 % 2.12 5* Tripe 132 % 16.4 fo Whiting, haddock, cod, vvhitefish, sole, turbot, halibut, plaice, brill, flounder and other white fleshed fish 18.1 % 2.9 % Salmon 16. 1 % 5-5 % Eels 99 % 13-8 % Lobster, crab, shrimp, crawfish, prawns 19.17 % 1. 17 fo Oysters 14.01 % i-5* 5f Mussels 11.72 % 2.42 fo Eggs (entire) 14 % 105 % Eggs, yolks 16 fo 3o-7 fo Eggs, whites 20.4 fo Cows' milk 4.1 fo 3-9 fo Goat milk 45 fo 4.1 % Sheeps' milk 8 fo 60 fo Ass milk i-7 fo 1.4 fo Mare milk 1.62 fo 02 fo Womans' milk 3-35 fo 334 % Cream 2.7 fo 26.7 fo Skimmed milk 4 fo 1.8 fo Buttermilk 4.1 fo 0.7 fo Skim cheese 44-8 % 6-3 fo Cheddar cheese 28.4 % 3ii % Full cream cheese 33-5 % 243 % Roquefort cheese 26.52 % 30 14 fo Gruyere cheese 3i 5 % 24 fo Dutch cheese 29-43 % 27-54 fo Neufchatel cheese (fresh) 8 % 40.71 fo " (matured) 1303 fo 41.91 fo Camembert cheese 18.9 fo 21.05 % Brie cheese 25 99 % 26.34 % Parmesan cheese 44.08 fo 15 95 % Wheat (dry state) 20 fo 2.25 fo Rye 125 fo 225 fo 64.65 % Barley 12 96 fo 2.76 fo 66.43 fo Oats 1439 fo 5-5 fo 60.59 f» Maize (corn) dry state 12.5 fo 8.8 fo 67.55 fo Rice 7-55 fo 0.80 fo 88.65 fo Wheat flour "•5 fo 1.8 % 69 % I2 4 ANALYSIS OF VARIOUS FOODS. Bread (wheaten) 8.1 % 1.6 fo SI fo Macaroni, Vermicelli and Italian paste 15.6 % 1 3 fo 73-4 fo Oatmeal 12.6 fo 5-6 fo 638 % Corn meal XI. 1 fo 8.1 fo 65.I fo Buckwheat 13.10 fo 3 fo 64.9 fo Navy beans (dried) 255 % 2 8 % 55-7 fo Green peas (dried) 238 fo 2 I fo 58 7 % Lentils 25.2 fo 26 % 56 fo Potatoes 23 fo 07 fo 21 8 fo Sweet potatoes 1-5 fo 030 fo 26.25 fo Jerusalem artichoke 3-1 % 0.2 fo 14-7 fo Carrots i-3 fo O 2 fo 14-5 % Parsnips 1.1 fo 0.5 fo I4.I4 fo Turnips 1.2 % 7-2 fo Mushrooms 4.680% 0396% 3-456% Bananas 4.82 % 0.632% 19.657% Cocoa 20 fo 48 fo IO.5 fo Cabbage 2 fo °-5 fo 5.8 fo 125 ANIMAE FOODS, SOMETIMES, BUT NOT ORDINARILY EATEN. (Selected from various medical books). The albatross is eaten in New Zealand. The armadillo is eaten in South America. The beaver is said to be good eating by the Ind- ians and Canadian traders. The bison was once the support of many of the Indian tribes. The buffalo is eaten by the North American Ind- ians, the Sumatrans and the islanders of Savu. It has a musky flavor, is tough and dark colored. The bustard is very good eating. The bandicoot is eaten by Australians and some Hindoos. The cat is eaten by the Chinese. It tastes like gray squirrel. Five thousand were eaten in Paris during the late seige. The crocodile is relished by the Africans and Australians. The caterpillar was eaten by the Ancient Romans and are still eaten by the natives of South Africa. The cuttlefish is eaten in some parts of Europe. The cormorant. The Scotch make a rich soup of its blood. The camel is eaten in Africa. The cuckoo is not an uncommon dish in Europe. The crane was eaten in England, time of Henry VIII. The dog is eaten by the Chinese, New Zealanders and South Sea Islanders. Twelve hundred (1,200) were eaten in Paris during the late seige, and on February 11, 1871, fetched two to three fracs per pound. The elk is much esteemed in Norway, Lapland and Sweden. The tongue and nose are great deli- cacies. The elephant is eaten in Abyssinia and parts of France. The dugong is considered good eating. The sword fish is like the sturgeon. 126 ANIMAL FOODS, SOMETIMES The parrot fish is eaten by the Greeks. The gull is often brought to table in Roman Cath- olic countries during Lent. The grasshopper is eaten by the Australian bush- men. The hedgehog is considered a princely dish in Barbary and is eaten in Spain and Germany. The horse is eaten largely by various nations. The hippopotamus, when young is devoured by the African. The lizard is eaten by the Chinese and Australian natives. The locust is eaten by the Persians, Arabians and Egyptians and North American Indians. The llama is said to resemble mutton. The lion is sometimes eaten in Africa. The mouse and rats are eaten in China, Asia, Africa, Australia and New Zealand and considered delicate morsels. The kangaroo is eaten by Australian natives. The monkey is eaten by the natives of China, Ceylon, India, Trinidad, Borneo. Spanish Guiana the Amazon and the Gold Coast and is much relished. The marmot is eaten in Switzerland. The musk-ox by Captain Ross, was considered excellent. The mud-eel is eaten by the natives of the river Gambia. The opossum is eaten in America, Australia and the Indian Islands. The porcupine is delicious food and resembles suckling pig. The pelican is eaten in Australia. The penquin is eaten in New Zealand. The peacock (or hen) is occasionally eaten, but on account of its valuable plumage, is not an ordi- nary article of food. The parrot and cockatoo is eaten in Australia. The ostrich affords banquet to the African. The spotted crake is highly esteemed in France. The Canadian lynx is eaten by the American Indian; is white, tender and resembles hare. BUT NOT ORDINARILY EATEN. 127 The rhinocerous is eaten in Abyssinia and by Cape Colony Dutch settlers. The reindeer is eaten in Siberia. The vineyard snail is used as food in many parts of Europe during Lent. The skunk of Hudson Bay, is eaten by natives with great relish. The snake is eat2n by the Chinese and Australian natives. The swan is eaten in England, Europe and Aus- tralia. The sloth is eaten by the natives of Australia. The shark is eaten by the natives of the Gold Coast, New Zealand, West Australia and Polynesian Islands. The spider is eaten by the Australian Bushmen and the natives of New Caledonia. The squirrel is eaten in America, Australia, Nor- way and Sweden. The flesh resembles a barn- door fowl. The seal is the Bonne Bouchee of the Greenlander and Esquimaux. The toad is eaten by Negroes. The tapir is eaten by the natives of South America and resembles beef. The land tortoise is eaten by the natives of the Amazon and North and South American Indians. The fresh water turtle is eaten in parts of Europe and Australia. The walrus is eaten by the Esquimaux. The whale is eaten by the natives of West Austra- lia, New Zealand, Japan, Van Couver's Island and the Esquimaux. 128 A. Table Showing* the Time Required to Digest the Different Foods when Cooked in Different Ways. t/i c Pork steak broiled 3-15 fat and lean roasted 5-15 recently salted raw 3-00 " stewed 3-00 " broiled 3-15 " fried 4-15 .< boiled 4-30 Turkey, wild roasted 2-18 " tame " 2-30 «. boiled 2-25 Goose roasted 2-30 Chickens, full grown fricasseed 2-45 Fowls, domestic boiled 4-00 " roasted 4-00 Ducks, tame roasted 4-00 wild roasted 4-33 Soup, barley boiled 1-30 " bean " 3-00 " chicken " 3-30 " mutton " 3-30 " oyster " 3-30 " beef, vegetables and bread, " 4-00 " marrow bones " 4-1 Pig's feet, soused " 1 -00 Tripe " 1 -00 Brains, animal " 1-45 Spinal marrow, animal •• 2-40 Liver, (beef), fresh broiled 2-00 Heart, (animal) fried 4-00 Cartilage boiled 4-15 Tendon 5-50 Hash, meat and vegetables warmed 2-30 TIME REQUIRED TO DIGEST FOODS i 129 Sausage, fresh broiled 3-20 Gelatine 2-30 Cheese, old, strong raw 3-3o Green corn boiled 3-45 beans " 3-45 Beans, pod " 2-30 Parsnips " 2-30 Potatoes roasted 2-30 " baked 2-30 " boiled 2-30 Cabbage raw 2-30 with vinegar " 2-00 •• boiled 4-30 Carrots " 3-13 Turnips, white " 3-3o Beets " 3-45 Bread, corn baked 3-15 Bread, wheat, fresh " 3-3o Apples, sweet, mellow raw 1-30 " sour, " •• 2-00 " " hard " 2-50 Milk boiled 2-00 " raw 2-15 Eggs, fresh «• 2-00 ii whipped 1-30 .• it roasted 2-15 .1 soft boiled 3-00 " •* hard " 3-3o " fried 3-30 Custard baked 2-45 Codfish, cured (dry) boiled 2-00 Trout, salmon (fresh) " 1-30 .. fried 1-30 Bass, striped " broiled 3-00 Flounder " fried 3-30 Catfish " 3-3o Salmon, salted boiled 4-00 Oysters, fresh raw 2-55 ,, roasted 3-15 .. stewed 3-30 i 3 o TIME REQUIRED TO DIGEST FOODS Venison, steak Pig, (suckling) Lamb, fresh Beef, fresh, lean, (dry) Beef (with mustard) Beef (with salt only) Beef " " " Beef, fresh, lean, (rare) Beef steak Mutton, fresh Vea» broiled i-35 roasted 2-30 broiled 2-30 roasted boiled 3-3o 3-10 fried roasted broiled 3-36 4-00 3-00 3-00 boiled roasted 3-co 3-co 3-15 broiled 4-co fried 4-33 i3i What the Author Considers the Proper Way to Arrange a Course Dinner with Wines. BILL OF WINES. " MENU. Light white wines or Oyster, or clams (on shell) Sa ut erne. Sherry. SOUP. White wines with a body FISH such as Chablis, Chateau Olives Radishes, etc. Yquem, Latour Blanche. HORS D'CEUVRES (hot) MEATS „. M ._,. , The heaviest first Champagne with hors ' d'oeuvres.meat, and entrees. e-in 1 i^-cr^ (Never serve a sweet en- tree at a course dinner) Cigarettes {if used). SORBET i With game and salad, i GAME \ Claret or Burgundy. J SALADS Port. Cheese Crackers Pastry Ices Still wh ite wines. Fruits Nuts and raisins Bon bons Brandy and liqueurs Cafe Noir Pour out the wines simultaneously with each course, or else before it, never after. Never have two vegetables with one course. The finger bowl should be one-third full and con- tain a slice of lemon and, in very hot weather, a little ice. ADDITIONAL RECIPES. ADDITIONAL RECIPES. I 3 2 A PRONOUNCING GLOSSARY OF CULINARY TERMS. ABAISSE a-be-s Bottom, under crust ABATTOIR a-ba-toar Slaughter house ABATIS a-ba-ti Giblets ABLETTE a-ble-t Whitebait ABRIGOT a-bri-ko Apricot ABSINTHE ab. sen-t A liqueur ACCOLADE a-ko-la-d Brace {of rabbits) ACIER a-sie A steel AIGREFIN 6-gre fin Haddock AIGUILLETTE S-gui-ife-t Small strips of cooked meat AIL ai Garlic AILE fe-1 Whigs of birds AILLADE a-ia-d Garlic sauce ALBERGE al-ber-j Small early peach a la BROCHE Cooked on a skewer ALLEMAND, E a-1-man-d Name of a sauce a 1* ALLEMAND ,a-l-man-d In German style ALOSE a-16-z A fish, the shad ALOUETTE a-low-e-t The skylark ALOYAU a-loa-i6 Sirloin {of beef) ALUN a-lun Alum AMANDE a-man-d Almond AMBRETTE am-br6-t Musk-mallows AMIRAL a-mi-ral Admiral AMONTIL- LADO a-m5n-ti-ia- &oA brand of sherry wine AMOURETTE a-mou-r&-t Marrow of calves and sheep's loins ANANAS a-na-na Pine apple ANARRHIQUE a-nar-ri-k Catfish ANCHOIS an-shoa Anchovy ANDALOUSEalan-da lou-z In Spanish style ANDOUILLE an-dou-i Ch i iter lings A PRONOUNCING GLOSSARY 133 ANDOUILLET- TE ANGELIQUE ANGELOT ANGLAIS.Eal' ANGUILLE ANIMELLES ANISETTE APHRO-NA- TRON ARTICHAUT ASPERGES ASPIC ATELET an-dou-ie-t Force meat ball an-je-Ii-k an-je-lo an-gle-z an-ghi-i an-i-mels a-ni-ze-t a-fro-na-ton ar-ti-sh6 as-per-g6s as-pic a-te-l£t ATTEREAUX a-te-r6 AU AUX AUBERGINE AU-FOUR AU-GRAS 6-four 6-gra,s AU-GRATIN 6-gratln AU-JUS AU-MAIGRE AUTRUCHE AVELINE BABA BABEURRE BAGRATION BAIE-DE- RONCE BAIN-MARIE BAJOUE o-jus 6-maigre 6-tru-sh a-v-li-n ba-ba ba-beu-r ba-gra-shon Angelica A fish, the skate; also a kind of cheese In English style A fish, the eel Lamb's fries A cordial, anise-seed Carbonate of soda Artichoke Asparagus Meat jelly Skewer j Alternate pieces of food cooked together on a skewer To or with, singular To or with, plural Egg plant Baked in an oven With meat Food covered with a sauce, sprinkled with crumbs and baked With natural gravy With food, other than meat Ostrich Filbert nuts A light yeast raised cake Buttermilk Name of a soup com- posed offish and vege- tables b^-de-ronce Blackberry bin-ma-ri Hot water bath: a double kettle ba-jou Figs cheek 134 A PRONOUNCING GLOSSARY OF BALLOTINE ba-Io-tin BANANE BANQUETTE BARBOTEUR BARDE ba-na-n ban-kfe bar-bo-teur bar-d BARTAVELLE bar-ta-v&-l BASS-RAYEE bas-rayee BATONS-ROY- AUX BAVAROIS BEARNAISE [Snipe, quail, larks and reedbirds, stuffed with a forcemeat of poultry ham and game Banana Banquet Do7nestic duck Slices of bacon put round poultry breasts, in roasting Guernsey partridge Striped bass {Pastry filled with a salpicon of chicken and game ba-va-roa-z Bavarian cream be-ar-naz Name of a sauce; Swiss style Woodcock Snipe A rich cream sauce Fritters BECASSE be-ka-s BECASSINE be-ka-si-n BECHAMEL be-sha-mfcl BEIGNETS be-gne BENEDICTINE be-ne-dic-tin Name of a liqueur BETTERAVE b&-t-ra-v Beetroot BEURRE beu-r Butter BEURRE D'AN- CHOIS beu-r-an-shoa^«^, containing red colored food such as lobster _ roe, red tongue, etc. ECHALOTE e-sha-lo-t Shallot ECLAIR e-kler Puffs filled with pastry cream ECOSSAISE(al ')e-ko se-z Scottish style ECREVISSE e-kre-vi-s Craw fish, cr ay fish 142 A PRONOUNCING CLOSSARY OF kUMANTE e-ku-man-t Name of a foaming pud ding sauce ECUREUIL e-ku-reu-i Squirrel EGLEFIN e-gle-fin Haddock EGREFIN e-gre-fin Haddock ELAN e-lati Elk; moose deer ; EMINCE e-min-se Mince meat j EMPOIS an-poa Starch ENTRE-COTE an-tre-k6-t Meat between the ribs ENTREES an-tre Made dishes for the first course ENTREMETS an-tre-me | Dressed vegetables, large < salads, sweets of all EPAULE (de ( description mouton) e-p6-l Shoulder (of mutton) EPERLAN e-p6r-lan Smelts, sprat EPICE.S e-pi-s Spices, sweet meats (An entree of 2 pieces of EPIGRAMME e-pi-gra-m | food, one bread- ■{ crumbed, the other | plain, both fried and (^ served together EPINARD e-pi-nar Spinach ESCALOPS 6s-col-op Thin slices of meats or fish ESCARGOT fes-kar-go Edible snail ESCAROLE &s-ka-ro-l Endive C One of the grand stock ) sauces, from which j is made the special ESPAGNOLE &s-pa-gno-l [_ sauces (brown) ESPAGNOLE (al') £s-pa-gno-l In Spanish style \ ESTRAGON &s-tra-g5n Tarragon ESTURGEON es-tur-jon Sturgeon ETOUFFE e-tou-fe ( Smothered, a sort of -c braising (smothered ETUVEE e-tu-ve ( chicken) A kind ofstew* FAINE fg-n Beech nut FAISAN fe-zan Cock pheasant FAISANE fS-za-n Hen pheasant FAISANDEAU f£-zan-d6 Young pheasant CULINARY TERMS. 143 FAON fan Fawn, young deer , FARCE far-s Stuffing, forcemeat FARINE fa-ri-n Ground edible grain, farina FAUBONNE fo-bon-n Name of a herb soup FAUSSE-TOR- TUE fo-se-tor-tu Mock turtle FENOUIL fe-noui Fennel FERMlERE(a la)fer-mie-r Farmer's wife style FEUILLETAGE few-i-ta-j Puff paste FIDELINA fi-de-li-na A kind of Italian paste FIGUE fi-g Fig FILET fi-le Fillet FINANCIERE Name of a gam is h and (a la) fi-nan-sie-e-r a sauce FINES HERBESfi-n er-b Name of a herb sauce FLAGEOLET fla-jo-le Young haricot bean FLAMANDE (a la) fla-man-d In Flemish style FLAN flan Custard FLETAN fle-tan Halibut FLEUR fleur Flower FLEURON fleu-ron Fancy puff paste FLORENTINE (a la) flo-ran-tl-n Pertaining to Florence FOIE (de Veau) foa Liver (of calf ) FOIE GRAS foa-gras Liver (of geese) FOND fon Stock (of meats, vege- tables, etc) FOND, D'ARTI CHAUT fon Artichoke bottoms FONDUE fon-du Cheese and eggs FOUR- CHETTEE four-sh&-t Fork full FOURRE fou-re Coated with sugar, cream, etc FRAISE fre-z Strawberry FRAMBOISE fran-boa-z Raspberry FRANgAISE (a la) fran-c^-z French style FRAPPE fra-pe Partly frozen 144 A PRONOUNCING GLOSSARY OF FRIANDINES fri-an-din Dainty fatties of sal- picon FRICANDEAU fri-kan-do Piece of veal, larded and braised FRICAN- Small rolls of meat DELLES fri-kan-dai braised \ A dish made of chicken, FRICASSEE fri-ka-se J or any small animal, ] generally in a rich I yellotv sauce FRICOT fri-ko Ragout FRIT fri-t Fried ( Frying, (butter for fry FRITURE fri-tfi-r X ing) a substance for \ \ frying FROID froa Cold FROMAGE fro-ma-j Cheese FROMAGE from-ma-j- A mold of ice cream GLACE gla-s shape of a cheese FRUITE frui-te Fruit FUMET fu-m& Flavor, essence of meals game, etc ( A decorated dish oj GALANTINE ga-lan-ti-n < boneless meat, game ( or poultry GALIMAFREE ga-li-ma-fre Name of a soup, hotch- potch [A baked stew- soup made GARBURE gar-bu-r J of stock, bacon, cab- 1 bage, smoked sausa- (_ ges, bread and herbs GARNITURE gar-ni-tu-r A garnish GASTRONOME gas-tro-no-m One who caters GATEAU ga-t6 Cake GATEAUX ASSORTIS ga-to-a-sor-ti Assorted cakes GAUFRE go-fr A cake, the waffle GELEE je-le felly i A fattened fowl, also the GELINOTTE je-li-no-t X bird, called Hazel-hen { or Guinea-hen GENEVOIS.E (a la) je-n-voaz Geneva style CULINARY TERMS G^.nOISE je-noa *4S Name of a cake, ahc a GENOISE (a la] je-noa sauce Genoa style GERMAIN,E(St)jfer-mIn-&-n Name of a soup GESIERS je-zie Gizzards G1BELOTTE ji-b-lo-t Rabbit steiv GIBIER ji-bie Game, (wild fowl) GIGOT ji-go Leg of mutton GINGEMBRE jin-jan-br Ginger GITANA ji-ta-na Gipsy woman of Spain GITANA (k la) ji-ta-na Gipsy style GLACE gla-s Ice GLACE gla-se Frosted; also when cov- ered with a thick sauce GODARD (a la) ga-dar-d Name of a sauce and a garnish GODIVEAU go-di-vS A forcemeat pie GOMME go-m Juice of vegetables GORGONZOLA gor-go-n-z6 Xa.N'amc of an Italian cheese GOULASH gou-lash Name of an Hungarian stew, highly seasoned GOUTE gou-te Luncheon i In fat, cooked in fat, or GRAS-(au) gra ■< dressed with rich meat { gravy GRAS-DOUBLEgi Tripe { Browned part; a dish au gratin is the food GRATIN(au) gra-tin \ covered with sauce, sprinkled with crumbs y and browned GRECQUE (a la)grek In Grecian style GRENADIN gre-na-din Small fricandeau GRENOUILLE gre-nou-i Frog GRIANNEAU gri-a-no Young heath cock; young grouse GRIBLETTE gri-ble-t Broiled meat, hashed GRIGNON gri-gnon Hard crust of bread; a black olive GRILLE gri-i Broiler, gridiron GRIOTTE gri-o-t Black-heart cherry i<6 A PRONOUNCING CLOSSARY OF GRONAU gro-n6 A fish, the gray gurre-' GRONDIN gron-dln A fish, the red or cuckoo gurnet GROSEILLE gr6-ze-i Gooseberry GROSEILLE, Rouge, et. Noire Red and black currant \ GRUAU gru-6 Oatmeal, grits, groats, gruel GRUYERE grui-ie-r Na??te ofaFrench cheese GUIMAUVE ghi-m6-v Marsh mallow HACHIS ha-shi Hash; minced meat HALBRAN hal-bran Young wild drake; duck HANCHE (de 1 mouton) han-sh Haunch {of mutton) HARENG ha-ran Herring HARICOT ha-ri-ko Kidney bean; stewed meat with turnips, etc HATELET ha-t-le Small skewer; silver skewer H ARICOT (vert) ha-ri-ko French bean; flageolet HARICOT (d'- Espagne) ha-ri-ko Scarlet runner bean HOCHEPOT ho-sh-po Hodge-podge; a stew HOLLANDAISEho-lan-de-z In Dutch style; also name of a sauce HOMARD ho-mar Lobster HONGROISE (a 1') hon-groa-z Hungarian style HORLY or i Style given to boneless ORLY(al') or-li X strips of food dipped ( in batter and fried HORS-DCEU- VRE hor-deu-vr Appetiser, side dish HUGUENOT Eggs cooked in mutton (eggs a la) hu-g-no-t gravy HUILE ui-1 Oil HUITRE ui-tr Oyster HURE hu-r Head of boars, pike, sal- mon, etc.; jowls. IMPERATRICE Empress style, also name (a 1') im-pe-ra-tri- S of a consomtne i East Indian style, gen- INDIENNE(al')in-die-n X erally used with dishes ( of curry CULINARY TERMS. 147 IRLANDAISE (al') ir-lan-de-z Irish style ITALIENNE (al') i-ta-li-e-n Italian style IVOIRE (a V) i-voa-r Dishes of food ivory white J AMBON jan-bon Ham; gammon of bacon JAPONAISE Name of a salad (a I' ) (salade) ja-po-n&-z Japanese style JARDINIERE jar-di-ni&-r | A dish of mixed vege- < tables principally car- { rots and turnips JOINVILLE(al i)join-vi-l Dishes named after a French historian JOLIE-FILLE (a la) jo-li-fi-e Dishes fair to look upon [ Name given to shredded vegetables i. e., car- JULIENNE ju-li&-n < rots, turnips, etc., also name of a vegetable \ soup JUS (au) ju Juice, gravy, with meat gravy KARI (au) ka-ri Curry, with curry KIRSCH-WAS- kirsh-oua- Name of a liqueur made SER zeur from cherries KISELLE kr-zfc-1 A jelly of corn starch KROMESKIES See cromeskies KUMMEL kum-mel Name \of a Russian liqueur LAIT lb Milk; white of egg LAITANCE le-tan-s Milt, soft roe offish LAITUE lfe-tft Lettuce LANGOUSTE lan-gous-t Spiny back lobster LAPEREAU la-p-ro Young rabbit less than 4 months old LANGUE lan-g Tongue LAPIN la pin Male or buck rabbit LAPINE la-pi-n Female or doe rabbit LARD lar Bacon, pig' s fat LARDON lar-don Strips of fat, used for larding LEGUMES le-gu-m Vegetables LENTILLE lan-ti-i Lentils 148 A PRONOUNCING GLOSSARY OF LEVRANT le-vro LIASON life-zon LIEVRE lie-vr LIMONADE li-mo-na-d LIVOURNAISE (a la) li-vour-nez LONGE(de porc)lon-j LIMANDE li-man-d LOTTE lo-t LUCULLUS (a la) lu-cul-us LYONNAISE (a la) li-o-ne-z MACARONI ma-ka-ro-ni MACARON ma-ka-ron MACEDOINE ma-se-doa-n MACHE mash MADELINES ma-de-lin-es MADERE ma-de-r MAGENTAS ma-gen-ta MAGNOLIA ma-gno-lia MAIGRE (au) me-gr MAINTENON (a, la) min-te-non MAIS ma-is MAITRE (d'- hotel) me-tr MAITRE D'-HO- TEL (a la) me-tr MALAGA ma-la-ga MALTAISE(a la)mal-te-z MANGUE man-g MANIOC ma-ni-ok A young hare Thickening {yolks of eggs, etc) Hare Lemonade Leghorn style Loin {of pork) A fish like the flounder , the dab A fish, the eel-pout; barbot Name applied to costly dishes Style of Lyons An Italian paste Small cake; macaroon Dish of different vege- tables; fruits Lamb's lettuce; corn salad Small cakes baked in a mold Madeira; madeira wine A kind of small sponge cake Name of a meringue Without ?neat; food other than meat f Dishes named after < Madame de Mainte- ( non- Maize, Indian corn, zvheat Name of a~ sauce Inn keepers' style Malaga; Malaga zvine Maltese, style of Malta A fruit, the mango Tapioca CULINARY TERMS. 149 MAQUEREAU ma-k-ro MARASQUIN ma-ras-kin MARECHALE (kla) MARENGO ma-re-sha-1 ma-rin-go MARINADE ma-ri-na-d MARINIERE (a la) ma-ri-ni&r MARJOLAINE mar-jo-16-n MARRON ma-ron MARSEIL- LAISE (k la) mar-sfc-lfc MASSEPAIN ma-s pin MATELOTE ma-t-lo-t MATELOTE (a la) ma-tlo-t MAUVIETTE mo-vi-fc-t MAYONNAISE m&on-ai-se MEDAILLON me-da-ion MELON me-lon MELON , MUSQUE MELON CANTALOUP MELON D'EAU MENTHE man-t MENTHE POIVREE Mackerel Liqueur made of Ma- rasca cherries, Maras- chino Field Marshals lady; A name given to dish- es of cutlets {minced) garnished with vege- tables or sliced cu- y cumbers Dishes named after the battle ground of Na- poleon, in which it is claimed the cook could find nothing but a chicken, some oil,zvin9 and mushrooms for the famous Emperor s dinner after the battle To lay or soak in pickle Sailors or ship style Sweet marjoram, a herb A large French chestnut Style of Marseilles A French cake A dish of different sorts offish Sailors' fashion A fat little bird, the lark A salad dressing Name of a cake, shaped like a large medal Melon Musk-melon Canteloupe Watermelon Mint, a herb Peppermint 150 A PRONOUNCING GLOSSARY OF MENEHOULD Dishes named after the (a la Ste). me-ne-houl-d town of Menehould MENU me-nu Bill of fare MERINGUE me-rln-g A cake, beaten whites of egg and sugar MERLAN mer-lan A fish, the whiting MERLE mer-1 The blackbird MERLUS mer-lus A fish, the hake; salt- cod MIEL miel Honey MIGNON (filet) mi-gnon A delicate morsel MILANAISE (a la) mi-la-ne,-e-z Style of Milan MIRABEAU Dishes ?iamed after that (a la) mi-ra-bd famous French orator MIRABELLE. mi-ra-be-1 A small yellow plum MIRLITON mi-liton A sort of pastry tart MIROTON mi-ro-ton Cold meats warmed up MIREPOIX mi-re-poa A flavored stock used for braising meats MOELLE moe-1 Marrow MORILLE mo-ri-I Morel, a kind of mush- room MORUE mo-ru Codfish MOULE mofi-1 A shellfish, the mussel; a mold MOUSSE mou-s A kind of ice cream MOUSSE RON mou-s-ron Mushroom MOUTARDE mou-tar-d. Mustard. MOUTON mou-ton Mutton MOYEU moa-i-eu Preserved' plum;, yolk of egg MURE mur The mulberry MUSCADE mus-ka d Nutmeg MUSCAT mus-ka A large raisin, the Muscatel NANTAISE nan-te-z Style of Nantes NAPOLITAINE na-po-li-tin-S Style of Naples, also name of a sauce NATUREL (au) na-tu-rel In natural form NAVET na-ve Turnip NAVARRAISE (a la) na-va-re-z Style of Navarre r~ CULINARY TERMS 151 NAVARIN (de mouton) na-va-rin Haricot {of mutton) I Dishes having a white NEIGE (a la) ne-j < border {of rice, pota- ( toes, etc) NIVERNAISE i Shredded vegetables in (a la) ni-ver-naz -C Poulette sauce for ( garnishing NOIR (cafe) no-ar Black coffee NOISETTE noa-ze-t Nuts, hazel nuts, meat or fish fillets NOIX noa Nut, walnut NOIX DE COCO Cocoa nut NOIX DE PISTACHE Pistachio nuts NOIX DE VEAU Knuckle of veal NOUILLES nou-i Noodles, shredded egg paste NOUGAT nou-ga Almond cake NOUVELLE now-ve-I New {potatoes) (pommes) NOYAU noa-ici A liqueur , flavored with fruit-nut kernels OEUF euf Egg OIE oa Goose OIGNON o-gnon Onion OISEAU oa-zd Bird OMELETTE o-m-le-t Omelet ORANGEAT o-ran-ja Candied orange peel OREILLE o-re-i Ears ORGE or-j Barley ORLEANS (a ')or-le-ans Style of Orleans OSEILLE 6-ze-i Sorrel OSMAZOME os-ma-zo-m Beef tea OSTENDE (a ')os-tand-e Ostend style OURS ours Bear PAILLES pa-i Straws PAILLES AU FROMAGE Cheese straws PAIN pin Bread- PALAIS pa-lS Palate PALAIS DE BCEUF Ox palate i 5 2 A PRONOUNCING GLOSSARY OF I Mixed with two or more PANACHE pa-na-sh X kinds of birds, fruits, ( vegetables i Panada, bread soaked PANADE pa-na-d X and squeezed dry, used ( for forcemeats etc PANAIS pa-ne Parsnip PANER pa-ne To cover with bread crumbs PAON pan The peacock PAPILLOTE (en) pa-pi-io-t In paper PAPILLOTE (cotelette en) Cutlet, cooked in paper PAPRIKA pa-pri-ka Hungarian red pepper PARISIENNE (a la) pa-ri-zi-In In Parisian style PARMENTIEREpar-man- I Name of a man who in- tie-r X troduced the potato in ( France PARMESAN par-me-zan An Italian cheese PATATE pa-ta-t Sweetpotatoes PATE pa-t Paste; dough PATE pa-te Patty; pie PATEDTTALIE Italian paste PATE FEUIL- LTAGE Puff paste PATE DE PER- IGORD^ A truffled pie PATE D'EM- INCE Mince pie PATE DE FOIE- GRAS Pie or paste of fat livers PATISSERIE ■ pa-ti. s-ri Pastry f Thin slices (f meat. PAUPIETTE po-pi-e-te J spread 'with a force- \ meat, rolled, dipped y in batter and fried PAYSANNE (a la) pe-i-zan In peasant style PECARI pe-ka-ri Mexican hog PECHE pe-sh Peach PERCHE per-sh A fish, the perch CULINARY TERMS. 153 PERDREAU per-dro Young partridge PERDRIX ptr-dri Partridge PERIGUEUX Served with truffles or (a la) pe-ri gheii truffle sauce PERSIL per-si Parsley I A dish ivith parsley in, PERSILLADE per-si-ia-d < a sauce, orfriedpars- ( ley PETITE pe-ti-t Small; little PETONCLE pe-ton-kl A shell fish, the scallop PIEMONTAISE (a la) pi-e-mon-te- z Style of Piedmont PILAU pi-lo Pilaff, rice, a dish of onions and rice PIMENT pi-man Capsicum; all-spice PINTADE pin-tad Guinea fozcl PIQUANTE pi-kan-t Name of a sharp sauce { To lard meats with PIQUE pi-ke < strips of bacon and ( vegetables PISTACHE pis-ta-sh Pistachio nuts PLIE pli A fish, the plaice; flounder; fluke PLOMBIERE plon-bii' A mixture of candied fruits with ice cream PLUVIER plu-vie The plover POCHE , po-sh Poached POIRE poa-r The pear POIREAU poa-ro Leeks POIS poa Peas POIS30N poa-son Fish POITRINE poa-tri-n The breast POIVRADE poavra-d Name of a sauce POIVRE poa-vr Pepper POLONAISE (a la) po-lo ne-z Polish style POMME po-tn Apple* POMME DE TERRE Potato {apple of earth) POMPADOUR Dishes named after (a la) pon-pa-dou •r Madam Pompadour PONCHE pon-sh Punch 154 A PRONOUNCING GLOSSARY OF PORC por Pork PORC-EPIC por-ke-pi Porcupine PORTUGAISE (&la) por-tu-ghe-z Portuguese style POTAGE po-ta-j Soup POT-AU-FEU po-tu-feu A name of a soup POELE poe-1 A white mirepoix POUDING pou-din-g Pudding POULARDE pou-lar-d A fat pullet POULET pou-le A young fowl POULETTE pou-le-t Name af a sauce and a garnish POUPIETTES see paupiette PRALINE par-li-n Burnt almond; flavor { Spring vegetables cut in PRINTANIERE prin-ta-nie- < very small sqtiares, er [ and asparagus pointi PROFITER- pro-fit-er- OLES ol-es A kind of cream puff PROVENgALE pro-van-sal Provencal style PRUNE pru-n Plum PRUNEAU pru-no Prunes PRUNELLE pru-ne-1 Prunelle PUREE pu-re Peas, beans, lentils, etc, rubbed through a sieve QUEUE keu Tails I Oval shapes of forcemeat QUENELLES ke-nel-les < ni ad e of chicken, veal, ( rabbit i Vegetables that grow in RACINE ra-si-n < form of a root; carrots ( turnips, parsnips RADIS ra-di Radish; turnip radish RAGOUT ra-goft A stew of meats and vegetables RAIFORT re-for Horseradish RAISIN'S re-zln Grapes RAISINE re-zi-ne Preserve made of grapes and pears RATAFIA ra-ta-fia Name of a liqueur RAVE ra-v Long radish RAVIGOTE ra-vi-go-t Name of a sauce CULINARY TERMS . 155 RAVIOLES ra-vi-oles Small forcemeat pud- dings RAYEE (bass) re-ie Striped {bass) RECHAUFFE re-sh5-fe Cold food, made hot again I Dishes named after the REFORME (a la)rt X famous Refor?ne Club ( of Loti don REGENCE re-jan-s Name of a sauce REINE(ala) rfe-n Queen style REINE- CLAUDE re-n-klu-d Green-gage plum ( The roasts and boiled on RELEVE'S re-l-ve ■j the bill of fare, Re- ( move s REMOULADE re-mo-la-d Name of a pungent sauce C Name applied to dishes RENAISSANCE J in a figurative sense. (a. la) re-ne-san-s old dishes revived and y made modern RHIN (vin) rln Rhine (wine) RHUBARBE ru-bar-b Rhubarb, pie plant RHUM rom Rum RIBAUDE rl-bo-d Baked apple dumpling RIBLETTE ri-blfe-t Rasher, thin slice, callop RIS ri Sweetbread RICHELIEU Dishes named after (a la) ri-sh-lieu Cardinal Richelieu [ A croquette mixture en- RISSOLE ri-so-1 < closed in pastry and ( fried RISSOLETTES ri-so-let-tcs Small fancy rissoles RIZ ri Rice ROBERT ro-ber-t Name of a spicy sauce ROGNON'S ro-gnon Kidneys ROMAINE(ala ) ro-mln In Roman style ROQUEFORT ro-k-for Name of a cheese ROSBIF ros-bif Roast beef ROT or ROTI r3-ti Roast, roast meats ROUENNAISE roua-n-aise Style of Rouen ROULEAU rou-16 Roll ROULADE rou-la-d Roll 156 A PRONOUNCING GLOSSARY OF ROUX ROYALE (a. la) roa-ial ROYANS roa-ians RUSSE(kla) ru-s ROUGE! rou-je SABAYON sa-ba-ion SAGOU sa-gou SAINT-GER- MAINE sin-jfcr-man SALADE sa-la-d SALMIS sal-mis SALPICON sal-pi-con SALSIFIS A mixture of flour and butter In king, or regal style; also name of a sauce; I and am ixture of broth J and eggs, cooked into a custard, ?tsed for L soups, etc. A very select sardine Russian style A fish, the gurnet Name of a sweet sauce Sago Name of a green pea soup Salad f Roasted game in a rich J arofnatic sauce, a \ ragout of game pre- [ viously roasted A rich croquette mix- ture ll-si-fi Salsify; oyster plant SANBAGLIO NEsan-bag-lione A siveet chocolate cream SANGLIER san-gli-e Wild boar SARCELLE sar-se-1 Teal duck SARRIETTE sa-ri5-t A herb, Savory SAUCIERE so-si6-r Sauce-boat SAUCISSE so-si-s Small sausage SAUCISSON s6-si-son Large sausage SAUCISSON DE BOLOGNE Bologna sausage SAUMON so-mon Salmon SAUTE so-te ( To cook quickly over a J sharp fire, with just \ enough oil or butter to [_ prevent sticking SAUTOIR so-toar A saute pan SAUVAGE (canard) SAVOYARD (& la) SCAROLE so-va-j sa-voa-iar ska-ro-1 Wild {duck) Savoy style Endive CULINARY TERMS 157 SECHE se-sh SEL s&l SERVIETTE ser-vie-t SEVIGNE sev-i-ne SICILIENNE (a la) si-si-li-e-n SOIREE soa-re SOLEIL so-lfei SOLFERINO sol-fer-i-no SORBET sor-bfe SOUBISE sou-biz SOUFFLE sou-flu SOUPE sou-p SOUPE sou-pe SPAGHETTI spa-ghet-ti STERLET ster-let SUCRE su-kr SUCRERIE su-kre-ri SUEDOISE(a la)sue-doa-z SUISSE (a la) sui-s SUPREME su-pre-m TALLEYRAND (a la) ta-ly-ran-d TALMOUSE tal-mou-z TAMARIN ta-ma-rin TAMIS TART ARE TARTINE ta-mi tar-ta-r tar-ti-n TASSE (Demi) ta-s TERRINE te-ri-n TETE (de veau)te-t THE te THON ton TIMBALE tin-ba-1 TOKAI to-ke Cuttlefish Salt Table ?iapkin Name of a soup Sicilian style An evening party Sun fish Name of a soup Sherbet, frozen punch Name of a puree and sauce Puffed up, like omelet sou file Soup, bread for soup Supper Italiafi paste Young of the sturgeon Stigar Sweetmeats Swedish style Swiss style Name of a rich white sauce Dishes ?iamed after an old ducal family Cheesecake Tamarind, India?i date !A sieve of fine cloth wire, also a coarse woolen cloth Name of a sauce Slice of bread, covered with preserves, etc. Cup {half) a ragout Head {calf head) Tea Spanish mackerel A pie, raised in a mold Tokay, a wine 153 A PRONOUNCING CLOSSARY OF TOMATE to-ma-t Tomato TORTUE tor-tii Turtle TORTUE FAUSSE Mock turtle TOULOUSAISE (a la) tou-lou-ze-z Style of Toulouse TOULOUSE tou-louz Na?ne of a garnish TOURTE tour-t Tart TRANCHE (de saumon) tran-sh Slice (of salmon} TROIS troa Three AUXTROIS With three vegetables RACINES (roots) TRUFFE tru-f Truffle TRUITE trui-t Trout TRUITE DE SAUMON Salmon trout TURCQUE(ala) turk Turkish style TYROLIENNE ti-ro-li-e-n Tyrolean style VANILLE va-ni-i Vanilla VANILLE (k la Vanilla flavored VANNEAU va-no Bustard plover, lapwing VEAU vo Veal VELOUTE | The grand stock sauce ! ve-lou-te < for white sauces \asEs- ( pagnole is for brown VENAISON ve-ne-son Venison VENITIENNE (a la) ve-ni-si-e-n Venitian style VERJUS ver-ju Verjuice; sour grapes VERMICELLE v&r-mi-she- Italian paste VERT-PRE ver-pre Name of a green herb sauce VILLAGEOISE (a la) vi-la-joa Cottage style VIENNOISE (a la) vi-e-noa-z Vienna style VILLEROI vi-l-roi Name of a sauce VIN (de xeres) vln Wine, (Sherry} VINAIGRE vi-ne-gr Vinegar VINAIGRETTE vi-ne-gre-t Name of a sauce VOLAILLE vo-la-i Poultry N CULINARY TERMS. 159 VOL-AU-VENT vo-lo-van vrfe VRAIE (tortue) WESTPHA- LIENNE XAVIER (St) XERES ZEPHIRE v£s-fa-li-e- ksa-vie-r kse-res ze-fir A small pie of delicate meat; shell fish, etc. True, real, (turtle} Westphalia, a city cele- brated for its hams Name of a soup Name of a wine {A kind of quenelles I shaped like a ball, \ poached and served { with a rich sauce ADDITIONAL RECIPES. COOKS AND PASTRY COOKS SHOULD USE Henry Heide's Genuine Almond Paste FOR BAKING MACAROONS. It is the Original I Beuuafe of Imitations! ON THE MARKET FOR TWENTY=TWO YEARS! FOR SALE BY All Leading Grocers and Supply Dealers. F. A. CAUCHOIS & COMPANY, The Fulton Mills, Established 1851. TEAS, GOFFEES AflD SPIGES, Nos. 33 and 34 FULTON STREET, N. Y. Hotel, Club, Kestaufant and Steamship Trade a Specialty. TELEPHONE 128B CORTLANDT. ADDITIONAL RKCIPES. ADDITIONAL RECIPES. r THE HOTEL GAZETTE -OF- * NEW YORK Is Published Every Week in the Year. It gives the hotel news of the entire country, and is interesting alike to hotel proprietors, managers, stewards, chefs, clerks — in fact, to everyone connected in any way with the hotel business. Established 21 Years, Subscription Price, $2.00 Per Year. Address the publishers, HUNGERFORD & MARTIN, 945 Broadway, New York. Have You Seen • • The -. Caterer Monthly? IF NOT, WHY NOT? Send for Sample Copy. Only ONE DOLLAR a Tear for a 61 PAGE MAGAZINE, published in the interest of the HOTEL, RESTAURANT, and similar professions. Full to repletion with instructive and valuable information for the STEWARD, CHEF, WAITER and others following the Catering Profession. ORIGINAL ARTICLES BY BRAINY MEN IN THEIR DIFFERENT LINES IN THIS PRO- FESSION. STIKKIHG. PITHY G&IT OKI SktS, SUPERB ILLUSTRATIONS BY THE CLEVEREST ARTISTS. The most UNIQUE, ORIGINAL and VALUA- BLE Publication devoted to the Interests of the Catering Fraternity ever brought forth. EVERY PAGE OF DIRECT INTEREST. A MAGAZINE THAT THE THINKING, PRO- GRESSIVE 3IAN, desirous of keeping up with the times, CANNOT AFFORD TO BE WITHOUT. ADDITIONAL RECIPES. ADDITIONAL RECIPES. itate are, OttCers - (Mrs*) u)e^ voavutT Mowcfo^ Af iijff e/er\c^ of Lj.0 number* a^ecxv? |ic^T;^a.^'terekni <& S©K. 117=119 South Eleventh St., PHILADELPHIA. Manufacturers of HIGH-GRADE FRENCH COOKING RANGES ■•■ AND * COOKING APPARATUS FOR HOTELS, RESTAURANTS, INSTITUTIONS, ACADEMIES, SCHOOLS, STEAflSHIPS, ETC. Plans, Specifications, Catalogues and Price Lists cheerfully furnished. *~\ W i M