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French Menu ideas

24 French Dinner Menus



Menu 1

  • Potage à la Duchesse
  • Cabillaud à la Bechamel
  • Pommes de Terre, Genevoise
  • Salade Celeri
  • Pouding à la Vanille
Potage à la Duchesse.

—Butter a baking sheet, cover with four ounces of chou paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps, a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat, place in a tureen, pour over a quart of piping hot consommé and serve.

Cabillaud à la Bechamel.

—Mix an ounce of flour with an ounce and a half of butter melted in a saucepan, then gradually add a pint of milk which has been allowed previously to simmer with a minced onion and carrot in it, also a bunch of sweet herbs, two or three cloves, a grating of nutmeg and pepper and salt. Bring to a boil, add two or three tablespoonfuls of cream, strain and put back into the saucepan. Now put in two or three pounds of cod, previously boiled and flaked, being thoroughly free from skin and bones. Shake all together very gently and when all is thoroughly hot, turn out onto a silver dish and garnish with sliced hard-boiled eggs.


Pommes de Terre, Genevoise.
—Shred four medium sized boiled potatoes, season with a little salt and pepper. Butter lightly half a dozen tartlet moulds, cover the bottoms with grated Parmesan cheese, arrange in each a layer of potatoes, then another sprinkling of cheese, and so on till the moulds

are filled. Put a little butter on top. Place on a very hot stove or in a very hot oven for fifteen minutes to half an hour. Serve on a hot dish in the moulds.


Salade Celeri.
—Trim two or three heads of celery, cut into short shreds, wash thoroughly in cold water and drain. Place in a salad bowl, season with a little salt, a very little pepper and one or two tablespoonfuls each of oil and vinegar. Add several sprigs of pepper-grass and serve at once.


Pouding à la Vanille.
—Place a vanilla bean in a mortar together with half a pound of sugar and pound well together and sift. Separate the whites from the yolks of three eggs, beat the yolks well, stir them in with a pint of cream and mix in with the vanilla sugar. Whisk the whites of the eggs to a stiff froth and mix lightly in with the other ingredients. Butter a pudding mould, pour in the mixture and cover with a sheet of oiled paper. Stand the mould in a saucepan of boiling water and steam the pudding for half an hour. In the

meantime prepare the following sauce: Pour a breakfast cupful of canned or fresh pineapple juice into a lined pan with the juice of a lemon. Put this on the fire till it boils, then pour it over a tablespoonful of arrowroot, stirring all the time. Return the sauce to the saucepan and stir till it thickens over the fire. When the pudding is cooked, turn it out onto a hot dish, strain the sauce over it and serve. Be careful that no water enters the mould containing the pudding while it is cooking, or it will be spoiled.


Menu 2 

  • Consommé à la Napolitaine
  • Cabillaud à la Financière
  • Pommes de Terre en Rubans
  • Beignets à la Printemps
  • Choufleur au Gratin
  • Bavaroise au Café
Consommé à la Napolitaine.
—Place in a saucepan with a lump of butter equal quantities of finely minced carrots, turnips, a head of lettuce and one of endive with a little chervil. Add a quart of the water in which the cauliflower in this dinner was cooked, pepper and salt, and simmer for an hour. Just before serving stir in the beaten yolk of an egg and half a pint of milk.


Cabillaud à la Financière.
—Cook a piece of cod weighing three pounds in salted water for twenty minutes, drain a place

on a serving platter covered with the following sauce: Put two glasses of Madeira wine and a small piece of meat glaze in a saucepan with a pint of Spanish sauce and a gill each of essence of mushrooms and truffles. Boil till it coats the spoon.


Pommes de Terre en Rubans.
—Take large, smooth, pared potatoes and cut round and round in spirals about an eighth of an inch thick. Keep covered with a damp napkin till all are cut, place in a frying basket and fry in very hot fat till a light straw color. Sprinkle freely with salt and serve immediately.


Beignets à la Printemps.
—Make a sauce of two ounces of butter, four ounces of flour, a tablespoonful of brandy, a pinch of salt, sufficient water to make a creamy paste. Cook and, removing from the stove, work in the whites of two eggs beaten to a stiff froth. Cut into pieces any fruit desired, dip them in the batter and fry in butter to a light golden brown. Drain well, place in a serving dish, sprinkle well with

powdered sugar and serve. If the fruit is not fully ripe, parboil in syrup before using.


Choufleur au Gratin.
—Soak a cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat buttered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of butter in a saucepan, add a dessertspoonful of flour, mix and add a cup of milk. Stir till it thickens, add pepper and salt and add two or three tablespoonfuls of grated Parmesan cheese. Mix well and after pouring over the cauliflower sprinkle all over with breadcrumbs and place the dish in the oven till nicely browned.


Bavaroise au Café.
—Mix the beaten yolks of two eggs with a pint of milk and a cup of very strong black coffee. Bring to a boil in a saucepan, remove from the fire and allow to get cold, stirring occasionally. Add the yolks

of two more eggs beaten stiff with two ounces of sugar. Mix well and then add the stiffly beaten whites of the four eggs along with half an ounce of dissolved gelatin. Pour into a mould and turn out when set.


Menu 3 

  • Filet de Sole à la Provençal
  • Poulet Sauté à l'Estragon
  • Artichauts à la Barigoule
  • Petit Petac
  • Soufflé Georgette

Filets des Soles à la Provençal.
—Sprinkle the filets with pepper and salt and a little allspice and fry in salad oil with a finely chopped onion and a little chopped parsley. Serve with a slice of lemon on each filet.
Poulet Sauté à l'Estragon.


—Sprinkle the pieces of a cut up raw chicken with pepper and salt and cook in a saucepan with a little oil. Make a gravy of a cupful of clear stock in which tarragon stalks have been boiled for an hour, dish up the fowl on a hot platter, pour over the sauce, straining it, and sprinkle on top tarragon leaves blanched and coarsely chopped.



Artichauts à la Barigoule.
—Cut off the tops and leaves of the artichokes and boil the bottoms in plenty of slightly salted water till tender. Scoop out the fibrous interior. Grate some cooked bacon into a saucepan with a gill of fine herbs and a cupful of broth. Cook for five minutes. Put a little of this mixture in each artichoke, cover the opening with a slice of lemon and bake in a sauté-pan in the oven for twenty minutes.


Petit Petac.
—Peel tiny new potatoes and sauté in oil till a golden brown. Sprinkle with chopped parsley and serve.


Soufflé Georgette.
—Grate a half-dozen stale macaroons into a half-cup of brandy, add a pint of cream and two teaspoonfuls of dissolved gelatine. Whip in a dozen maraschino cherries and turn into a mould to harden. Serve with macaroons dipped into the liquid that comes around the maraschino cherries. A custard may be used in this recipe instead of the cream.


Menu 4 

  • Potage au Riz
  • Rougets en Papillotes
  • Veau à la Suzette
  • Demi tasse
Potage au Riz.
—Put half a pound of well-washed rice into a saucepan with two quarts of vegetable stock and boil till tender. When the rice is cooked move the saucepan to the side of the fire and mix in a cupful of stewed tomatoes and an ounce and a half of butter. Serve with sippets of toast or croutons that have been fried in butter.


Rougets en Papillotes.
—This recipe is for mullets, but any small, plump fish may be used. Make a paper case for each fish with a sheet of well-oiled notepaper and put the cases into the oven for a few minutes to harden. Sprinkle

the under sides of the fish with pepper and salt and lay them in their cases with a small piece of butter under and over each. Place the cases in a baking-dish and cook for about twenty minutes in the oven, or more if the fish are otherwise than small. Sprinkle well with lemon juice just before serving.


Veau à la Suzette.
—Trim saddle of veal neatly and put it into a saucepan with a good sized piece of butter. Turn it constantly on the fire till it is a rich golden color all over, then put it onto a dish and sprinkle with salt and pepper. Add more butter to the gravy in the saucepan and put in raw potatoes cut up in sections like oranges. Cover the saucepan and cook, shaking frequently, till the potatoes have a good color. Add an onion, finely minced, and when it is browned, a clove of garlic, minced very fine; next put in a tablespoonful of flour followed, when the flour is brown, by about two cupfuls of stock. Stir well and put back the meat and any juice that may have oozed from it.

Lastly add a bouquet of herbs, simmer for an hour at least and serve the meat surrounded by the potatoes with the sauce poured over the whole.


Menu 5 

  • Potage à l'Américaine
  • Filet d'Eglefin
  • Gigot de Mouton aux Épinards
  • Chou de Mer au Fromage
  • Petites Crèmes au Chocolat
Potage à l'Américaine.
—Parboil a medium sized cauliflower in salted water, change the water and boil till done. Drain well and press through a sieve. Dilute with consommé or broth. Boil a few minutes more, stirring well. Beat up in a basin the yolk of an egg with three tablespoonfuls of cream, add this to a few tablespoonfuls of the cauliflower mixture, then, taking the saucepan containing the soup from the fire, add the egg and cream mixture and stir together. Add half an ounce of butter and serve with croutons.



Filet d'Eglefin.
—Cut a haddock into fillets, trimming into pieces about six inches long. Dip them in well beaten egg and then into sifted breadcrumbs and plunge into deep, well-boiling fat, frying to a rich color, turning occasionally to cook both sides evenly. Remove, drain, put on a cloth spread over a hot dish and serve with a simple white sauce.

Gigot de Mouton aux Épinards.
—Roast a small leg of mutton, putting some salt and a small quantity of water at the bottom of the tin. When half cooked, remove the meat and carefully skim the gravy of all fat. Return the mutton to the tin, pour gravy over it and surround it with potatoes cut to the size of walnuts. Put back in the oven, letting the potatoes cook in the juice of the meat. Meanwhile cook about three pounds of spinach, drain, squeeze out all water and pass through a sieve. Return to a saucepan in which about two ounces of butter has been heated and season with pepper and salt. Add

a tablespoonful of gravy from the mutton and allow the spinach to simmer till the meat is done. Then pile the spinach with the potatoes about the meat and serve, having the gravy in a sauceboat.


Chou de Mer au Fromage.
—Carefully wash sea-kale to remove grit, remove any black parts from the roots and tie up the shoots in small bundles. Cook in boiling salted water for twenty minutes, drain and keep hot. Mix on the fire an ounce of butter and a tablespoonful of flour, moisten with half a cup of water in which the kale was cooked, bring to a boil and mix in two or three tablespoonfuls of grated Parmesan cheese. Take from the fire and add the beaten yolk of an egg. Arrange the kale on a hot dish, pour the sauce over and serve immediately.


Petites Crèmes au Chocolat.
—Mix two tablespoonfuls of chocolate or cocoa in a cup of boiling milk and sweeten to taste. When nearly cold add to this the yolks of two eggs, well beaten, and a gill of heavy cream. Mix thoroughly and

strain into china cases. Place these in a large shallow stewpan containing just sufficient water to reach half way up on the cases. Let steam for twenty minutes, when the custard ought to be firm. The water should be boiling when the cases are first put in, but afterwards may simmer. Put the cases on ice, and serve as cold as possible with little sponge cakes or lady fingers.



Menu 6

  • Potage purée de Pois Secs
  • Saumon à la Hollandaise
  • Pommes de Terre, Barigoule
  • Haricots verts au riz tomate
Potage Purée de Pois Secs.
—Boil a pint of green peas in three pints of water with a piece of fat ham or bacon, two carrots, an onion, a leek, a bayleaf, some parsley, pepper and salt. Allow to simmer two or three hours, stirring occasionally. Pass the peas and onions through a hair sieve and add the strained liquor. Return to the saucepan, boil up, add some whole cooked peas with a little mint and serve.


Saumon à la Hollandaise.
—Cut a piece of salmon from the middle of the fish, cover in the kettle with cold water and plenty of salt. Bring slowly to a boil,

removing scum, and allow to simmer till the fish is done. Drain thoroughly and serve with the following sauce in a boat: Take three ounces of butter, the yolks of two eggs and put them in a double boiler over the fire, stirring briskly till the butter is dissolved. Mix in a scant ounce of flour, stir well and add the juice of a lemon, half a pint of milk, a little grated nutmeg and pepper and salt. Stir constantly till the sauce thickens to the consistency of a custard.


Pommes de Terre, Barigoule.
—Place ten potatoes in a saucepan with enough broth to cover them and boil slowly till done. Drain, taking care not to break them. Put a teacupful of olive oil into a deep frying pan, heat, put in the potatoes, tossing them till they are browned all over lightly. Place on a dish and sprinkle with salt, pepper and vinegar. Serve piping hot.


Haricots verts au riz tomate.
—Boil rice carefully so that every grain will be separate, toss it in a little butter and moisten with tomato sauce and add

the yolk of an egg, well beaten and stirred in, and a little Parmesan cheese. Make a border of the rice on a dish and pile in the center some French beans plainly boiled and tossed in a little butter with some pepper and salt.


Menu 7 

  • Potage Velouté
  • Brochet à la Tartare
  • Biftecks sautés aux Olives
  • Pommes de Terre à la Lyonnaise
  • Épinards au Gratin
  • Beignets Soufflés
Potage Velouté.
—Boil a cup and a half of tapioca in two quarts of water and season with salt and pepper. At the bottom of a tureen place a lump of butter, and the yolks of two eggs, pour the tapioca over while it is still boiling, add a pint of hot milk and serve.


Brochet à la Tartare.
—Cut a fresh pike into slices and marinade each slice separately with a sauce made of sufficient olive oil, black pepper, a minced onion, finely cut mushrooms and chopped parsley. Cover the fish with

breadcrumbs and broil, brushing occasionally with the marinade. When it is a golden color remove from the fire, place on a hot platter and serve sprinkled with parsley with a tartar sauce in a sauceboat.


Biftecks sautés aux Olives.
—Cut the steak into six pieces and toss in a frying pan with lard. When well done sprinkle with seasoning and remove from the fire. Then take half a glass of white wine, a tablespoonful of consommé, two or three dozen green olives, with the pits removed, and boil together for a few minutes. Set the steak in a crown on the platter and in the center place the dressing. Pour the gravy from the frying pan over all and serve.


Pommes de Terre à la Lyonnaise.
—Take a dozen potatoes of the same size, cut into pieces the size of a quarter of a dollar, roll in flour and put into a frying pan with boiling fat, taking them out when they are a golden brown. Also fry some thin slices of onion, mix with

the potatoes, sprinkle with salt and serve garnished with parsley.


Épinards au Gratin.
—Boil two pounds of spinach and chop very fine. Beat up two eggs to each pound of spinach, mix with it and sprinkle the whole with breadcrumbs. Pour over some olive oil or melted butter and heat thoroughly in the oven in a vegetable dish.


Beignets Soufflés.
—Put a pound of flour, a pinch of salt, a liquor glass of rum, the yolks of three eggs and a quantity of lukewarm water into a mixing dish and beat these together till it shrinks from the dish. Then mix in the well-beaten whites of the eggs and then allow to rise for an hour or so. Have a baking dish very hot and put in the paste in pieces the size of a nut, which will triple in size while cooking. Let them cook to a golden color, remove from the fire and sprinkle with powdered sugar. Serve hot.



Menu 8

  • Consommé Royale
  • Filet de Sole à la Vénétienne
  • Salade Barbe de Capucin
  • Beignets de Pêches
Consommé Royale.
—Beat two eggs and mix them with half a cup of milk and a pinch of salt. Pour into a basin, stand this in a larger one containing hot water, place in the oven and bake till the contents of the small basin are firm, renewing water in the larger dish if necessary. Allow to cool and when set cut into small well-shaped pieces, pour over them a quart of hot consommé and serve immediately.


Filet de Sole à la Vénétienne.
—Place in a buttered tin two small or one large onion cut in thin slices, a little chopped parsley, a bayleaf, one or two whole cloves and salt and pepper. Lay the

fillets of two soles on these with a generous piece of butter, pour over half a pint of white stock and a small glass of white wine. Cover the tin with oiled paper, and bake in the oven for about twelve minutes. When the fish is cooked take out all the liquor except just enough to keep the fish moist as it remains in the oven turned very low, strain it and add three-quarters of an ounce of flour and the same amount of butter. Bring the sauce to a boil, take it from the fire, add the yolk of an egg and a good amount of blanched parsley and chervil, chopped very fine. Arrange the fillets of sole on a hot dish, pour the sauce over and serve.


Salade Barbe de Capucin.
—Carefully pick over and break into convenient pieces the required amount of chicory and place in a salad bowl well rubbed with an onion. Just before serving pour over a French dressing, remembering to be in making it “a spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up.”


Beignets des Pêches.
—Peel, stone and cut in halves some firm peaches. Toss about in a bowl with sugar, being careful not to break. Put a pound of flour in a basin and stir in gradually half a pint of water. Mix the whites of two stiffly beaten eggs with this batter and then add one and a quarter ounces of melted butter. Bring olive oil to a good heat in a frying pan, dip each piece of peach in the batter and fry in the fat. When lightly browned drain on a cloth or paper, lay on a baking dish, sift powdered sugar over and glaze by placing in a hot oven a few minutes. Arrange in pyramid shape on a folded napkin on a hot dish and serve immediately. Canned peaches, if firm, may, of course, be substituted for the fresh fruit.


Menu 9

  • Côtelettes de Saumon, à l'Anglaise
  • Pommes de Terre, Marquise
  • Petits Pois à la Paysanne
  • Salade Américaine
  • Choux au Chocolat
Côtelettes de Saumon, Anglaise.
—Divide slices of salmon into shape of cutlets, sprinkle with pepper and salt and put into a saucepan with a small amount of butter and toss over the fire. When cooked take out and drain, place on a hot dish and serve with the following sauce: Put three tablespoonfuls of velouté sauce into a saucepan, reduce slightly and add one egg, four ounces of butter, a little salt, cayenne, some finely minced parsley and the juice of half a lemon. Mix together well over

the fire till the ingredients are blended and it is ready.


Pommes de Terre, Marquise.
—Boil potatoes in salted water and pass through a sieve. Season with salt, pepper, nutmeg, chopped parsley and a little chopped thyme. Moisten with some good gravy or stock and form into small balls. Dip each in well beaten egg and fry to a light brown in butter.


Petits Pois à la Paysanne.
—Take fresh green peas, or canned ones if the former are not available, put over the fire in a saucepan with plenty of butter and stir frequently. Cut one or two rashers of bacon in very small dice and toss them in a saucepan over the fire. When the bacon is well fried, mix in with the peas and let the two finish cooking together, seasoning with pepper, salt and a little sugar.


Salade Américaine.
—Cut in rounds resembling a quarter-dollar equal quantities of new potatoes, carrots and beet root, all previously cooked. Then add a sour apple, cut in the same shape, and a

few anchovies cut in small pieces. Pour over this a dressing of three parts oil to one of vinegar, add pepper, salt, mustard and chopped parsley. Pile the salad up and surround with cress.


Choux au Chocolat.
—Into a small saucepan put half a cup of water with two ounces of butter and one of sugar. When boiling add gradually two and a half ounces of finely sifted flour and stir till the mixture is stiff. Take from the fire, stir some more, then add two eggs, one at a time, beat the whole well, and leave to cool. Butter a baking sheet, lay the paste on it in round balls the size of a plum and bake in a moderate oven for about twenty minutes. Allow to cool and then make an incision in the side of each and fill with whipped cream slightly flavored with vanilla or with jam. Just before serving glaze each chou slightly with a chocolate icing.


Menu 10

  • Consommé Duchesse
  • Saumon, Sauce Piquante
  • Rissolettes de Bœuf
  • Salade à la Reine
  • Crème Noyau
Duchesse Consommé.
—Boil four tablespoonfuls of rice (ground) in four cups of water for fifteen minutes, adding half a teaspoonful each of salt and sugar. When the rice is soft and just before serving add a quart of warmed milk, bring to a boil, adding lastly a dash of pepper and paprika.


Saumon, Sauce Piquante.
—Take slices of salmon about three-quarters of an inch in thickness and place in a saucepan with hot fish broth mixed with a small quantity of wine. Allow to simmer for fifteen minutes. When cooked remove and wipe free from broth, place on a

hot platter and serve with a sauce made as follows: Melt a quantity of butter, flavor to taste with tarragon vinegar, pepper, mustard, fennel and such spices as are liked. Stir over the fire till cooked, move to the side of the stove, thicken with the yolk of an egg and serve.


Rissolettes de Bœuf.
—With four cups of finely minced beef mix one cup of breadcrumbs, adding one boiled onion, a little essence of anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry slowly. Prepare a gravy by boiling the trimmings of the meat in the water in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissolettes which should be arranged on a heated platter around a heap of mashed potatoes.
Salade à la Reine.
—Lay strips of endive lengthwise on the salad plates and cross them with peeled tomatoes cut in sections like an orange. Dress with a French salad dressing.

Crème Noyau.
—Pound in a mortar together a quarter pound of Jordan and an ounce of bitter almonds with a scant half cup of cream and two ounces of sugar. Rub through a sieve into a bowl, add a pint of whipped cream flavored with Noyau and then an ounce of gelatine dissolved. Pour into a mould to set. Serve with champagne wafers.


Menu 11

  • Consommé à la Madrilène
  • Perches aux Fines Herbes
  • Filets Mignons aux Pommes de Terre
  • Aubergines Farcies
  • Omelette au Rhum
Consommé à la Madrilène.
—Put through a medium sieve five or six boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a freezer. Add to a cold consommé and serve in cups.

Perches aux Fines Herbes.
—Prepare six fresh perch and marinade them with two tablespoonfuls of olive oil, a sprig of parsley, a little pepper and salt and allspice, bayleaf and other strong spices chopped fine. Keep the fish in this for about an hour, remove and roll in breadcrumbs

lightly flavored with spices. Grill over a low fire till a golden brown in color and serve with butter sauce.

Filets Mignons aux Pommes de Terre.
—Marinade the required number of small filets mignon of mutton in butter seasoned with salt and chervil. Leave for an hour or more and just before they are to be served, grill them, basting frequently with the butter. Flavor with lemon juice and serve with buttered fried potatoes.
Aubergines Farcies.
—Cut eggplants in halves lengthwise, remove the inside and of this make a farcie by mixing it with chopped parsley, two chopped onions and salt and pepper. Stuff the eggplant halves with this mixture and put the combination into a casserole containing a good quantity of melted butter and allow to simmer over a slow fire till all is thoroughly done. Cover the tops with breadcrumbs, add a drop of oil or a little melted butter and keep piping hot till served.


Omelette au Rhum.
—Prepare an omelette as for any sweet omelette and just before serving place on a hot platter, pour rum over, ignite and carry to the table blazing.


Menu 12

  • Potage Riz, Creçy
  • Canapés de Saumon Fumé
  • Paupiettes de Porc, Sauce Piquante
  • Asperges en Petits Pois
  • Tarte à la Turque
Potage Riz, Creçy.
—Cut several firm, red carrots lengthwise, using only the red part. Place in a casserole with a good bouillon and allow to simmer over a slow fire. Pass through a sieve when the carrots are soft, and put back in the bouillon. Add a cupful of cooked rice, bring to a boil and serve.


Canapés de Saumon Fumé.
—Cut a smoked salmon into slices and spread them with butter, adding pepper and salt and a pinch of nutmeg. Heat over a crisp fire, place on a hot dish, cover with croutons and serve.



Paupiettes de Porc, Sauce Piquante.
—Take small slices of cold roast pork and spread them with sausage meat. Roll them and fasten with skewers, then cover with a thin coating of lard or with oiled paper and cook them over a low fire in a casserole. When thoroughly done, take off the papers, cover with breadcrumbs and brown. Serve with a piquant sauce.


Asperges en Petits Pois.
—Cut up the green part of two bunches of asparagus, roll in butter and add a little salt. Heat a cupful of flour, being careful not to allow it to color, and dredge the asparagus with it. Put into a saucepan with sufficient milk and water in equal parts to cover, add a bouquet of herbs and allow the whole to simmer till the asparagus is cooked. Season with white pepper and serve.


Tarte à la Turque.
—Boil a cupful of rice till thick in milk to which has been added a stick of cinnamon, a little lemon juice and sugar. When the rice is cooked allow to cool. Make a border

of it on a buttered plate and fill the center with a marmalade made as follows: Cut the peeled stalks of a bunch of rhubarb into dice and allow them to simmer in a small amount of water till they are of the consistency of marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and the rind of a lemon. Take from the fire and immediately add the beaten yolks of two eggs. Arrange, as stated, in the middle of the rice, sprinkle with a little more sugar and set in the oven for fifteen minutes or more before serving.


Menu 13

  • Potage à la Chicorée
  • Allumettes d'Anchois
  • Bœuf Bouilli en Vinaigrette
  • Pommes Maire
  • Salade de Tomates
  • Crème Brulée
Potage à la Chicorée.
—Pick carefully and wash two or three heads of chicory, cut into shreds and pass through a little heated butter without allowing to take color. Then add sufficient of the water in which the Pommes Maire (below) were boiled to make the required quantity of soup, add pepper and salt, simmer for an hour. Just after taking from the fire add the beaten yolk of an egg. Pour into the tureen over toasted slices of stale bread.


Allumettes d'Anchois.
—Make a fritter paste with flour and oil, omitting salt. Soften with white wine. Wash the desired number of anchovies, remove the bones and draw out the salt by soaking in milk. Dip into the paste and fry.


Bœuf Bouilli en Vinaigrette.
—Cut cold, lean beef into narrow, thin slices. Place it in a bowl with a finely chopped onion and some chervil, a few cut-up gherkins, a teaspoonful of capers, pour oil, a little vinegar and the juice of half a lemon over, add pepper and salt, toss well together and serve at once.
Pommes Maire.
—Use “kidney” potatoes if procurable; if not, ordinary potatoes of small size. Boil in salt water and peel while still hot, then cut in thick chips and place in a casserole and cover with boiling milk. Season with pepper and salt and allow to boil, turning with a fork till the milk has boiled away. Remove from the fire, pour over a cup of rich milk, season again and serve.


Salade de Tomates.
—Cut a pound of not too ripe tomatoes into one inch

cubes, add salt, pepper, vinegar and oil to taste and then toss together with a minced onion. Serve right away. If desired, cold boiled beef in dainty slices may be added.


Crème Brulée.
—Blend a tablespoonful of flour with the yolks of three eggs and place in a casserole. Pour slowly in a pint or more of milk, add a pinch of cinnamon, a few drops of extract of lemon or any flavor desired, and stir constantly over the fire. When the cream is cooked, make a caramel sauce in a porcelain pot by melting five or six lumps of sugar and cooking to the browning point. Pour this into a serving dish, pour the cream over it and allow to cool.


Menu 14 

  • Bisque d'Herbes
  • Turbot à la Rachel
  • Choufleur au Gratin
  • Salade Barbe de Capucin
  • Gâteau de Frangipane
Bisque d'Herbes.
—Chop together about a handful each of lettuce, sorrel, spinach, also a small onion, a little celery and some chervil and cook all with an egg-sized piece of butter for fifteen minutes, stirring constantly. Then add three tablespoonfuls of flour made smooth with a little stock, stir in four cupfuls of the cauliflower water (which you will have from a recipe following) into which has been beaten the yolk of an egg. Serve very hot with croutons.


Turbot à la Rachel.
—Boil the fish in salted water. Whitefish or haddock

will serve as well as turbot. Make the following sauce: Smooth and brown together two tablespoonfuls of flour and two ounces of butter and stir in five gills of water in which the fish was boiled, adding a teaspoonful each of anchovy essence and mushroom catsup. Remove from the fire and beat in the yolks of two eggs and the juice of one lemon. Color with liquid carmine or a few drops of cochineal and pour over the fish.


Choufleur au Gratin.
—Dip the cauliflower into ice water, then plunge it into boiling salted water to cook fifteen minutes. Cut a slice off the stalk, remove the leaves, lay on a flat dish and cover with a cream sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, brown in the oven and serve.


Salade Barbe de Capucin.
—Lay the stalks of American endive in a dish and cut into small pieces a medium shallot. Mix, add a French dressing and sprinkle with finely chopped tarragon leaves.


Gâteau de Frangipane.
—Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt. Then stir in half a pound of flour. Bake in patty tins and when done scoop a piece out of the top of each patty and fill with jam. Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon. Thicken with a little corn-starch.


Menu 15

  • Potage Bisque
  • Canard à la Pertinset
  • Pommes de Terre à la Crème
  • Choufleur au Beurre Noir
  • Salade de Lentilles
  • Pêches au Vin
Potage Bisque.
—Boil as many crabs as are needed in water, adding salt, pepper, two good sized onions and equal quantities of carrots and chives. Remove the crabs and take the meat from the claws. Mash the vegetables until they form a purée and add a good sized lump of butter. Place over the fire with water or bouillon and allow to come to a boil. Serve very hot with croutons and the meat from the crab claws.


Canard à la Pertinset.
—Place a carefully prepared duck in a casserole and dredge

it with a lump of melted butter, add two onions, one clove, a dash of garlic. Put in the oven but do not allow the onions to become too brown before removing the duck. Then add five or six tomatoes, one glass of white wine, a glass of bouillon, a few cloves and a bayleaf. Let this boil over a low fire, then mash the tomatoes and onions, put back the duck into the casserole and boil for forty minutes.


Pommes de Terre à la Crème.
—Put into a casserole a lump of butter, a pinch of flour, salt and pepper, nutmeg and a young onion. Mix well and add a cup of rich milk. Place on the fire, stir constantly, and remove as soon as the mixture comes to a boil. Meanwhile boil as many potatoes as are required in salted water. Peel and cut into slices, add to the sauce and serve.


Choufleur au Beurre Noir.
—Boil a cauliflower and drain. Add a pinch of salt, nutmeg and a dash of vinegar to a pint of the water in which the cauliflower was cooked. Melt two tablespoonfuls of

butter and when it is a light brown add it to the mixture. Pour over the cauliflower on a hot platter.


Salade de Lentilles.
—Having boiled two cupfuls of lentils till they are tender, season them either hot or cold with a little garlic cut up fine, or with chives and serve in lettuce leaves with a French dressing.


Pêches au Vin.
—Put peaches into a stewpan and cover them with water. In ten minutes remove the skins. Then place them in a shallow dish and cover them either with Madeira or Moselle wine and allow them to stand for at least two hours. Then drain them, place them in the dish in which they are to be served and cover them with vanilla sugar. Set the wine in which they have been soaked on the fire, add sugar to taste, and pour the sauce boiling over the peaches.


Menu 16

  • Sardines Grillées
  • Chapon à l'Indienne
  • Pommes de Terre en Matelote
  • Salade Beaucaire
  • Crème Fouettée
Sardines Grillées.
—Grill half a dozen sardines, or as many as desired, for a few minutes. Melt butter in a frying-pan, stir in a little flour and moisten with hot water, then add a few drops of vinegar, a dash of mustard, salt and pepper. Pour this very hot over the sardines.


Chapon à l'Indienne.
—Prepare and truss a capon as for roasting, rub all over with butter and place in a casserole with a good sized slice of salt pork. Cook over a slow fire for three hours. In the meantime cook a cupful of rice, season it with

a little curry powder and pimento, and place around the capon on the platter on which it is served.


Pommes de Terre en Matelote.
—Slice freshly boiled potatoes and cook en casserole with seasoning of pepper and salt, two or three sliced onions, a sprig of chopped parsley, a lump of butter and a small amount of flour and water. Cook till all the ingredients are well blended and when heaped on a platter and ready for the table, pour over a glass or two of wine.


Salade Beaucaire.
—Chop coarsely celery and endive together, season with oil, vinegar and mustard an hour before using. Just before taking to the table, add chopped boiled ham, a sour apple, diced, moistened with a little tarragon and mayonnaise. Surround the salad with a border of small potatoes, boiled and sliced, alternated with slices of beet.


Crème Fouettée.
—Whip cream till it is very thick or make about a quart of custard. Mash thoroughly a pound of cherries or raspberries, or both with

powdered sugar. Mix with the cream or custard, beat again and serve immediately. In summer this may be iced with good results.


Menu 17 

  • Potage Macédoine
  • Homards et Champignons
  • Côtelettes de Mouton à la Brunoise
  • Petits Pois à la Française
  • Choux à la Crème
Potage Macédoine.
—Place thin pieces of ham in the bottom of a saucepan and then put in three each of turnips, potatoes and onions, all cut up small. Pour in some stock, season with pepper and salt and simmer till the ham and vegetables are cooked. Add a quart of milk and bring almost to a boil, strain and serve immediately.


Homards et Champignons.
—Cut an equal quantity of lobster meat and mushrooms into dice. Boil some velouté sauce together with some essence of mushrooms till somewhat reduced, then thicken and mix with the lobster and

mushrooms. Fill ramekin cases with the preparation, sprinkle with breadcrumbs, pour over a little melted butter and bake in the oven till browned. Serve piping hot.


Côtelettes de Mouton à la Brunoise.
—Trim mutton cutlets neatly, cutting away all fat, and place side by side in a large stewpan. Cover with well-flavored stock and leave to simmer, well covered, for an hour and a half. Take equal quantities of turnips, onions and celery and double the amount of carrots, cut all into quarter-inch cubes and fry in butter till they begin to color, putting in first the carrots, then the celery, then the onions and last the turnips. When all are done, drain and allow them to simmer gently in a little common stock. A little while before the cutlets are done drain off all the surplus stock from the vegetables, or boil it down quickly over a hot fire. Dress the cutlets on the rim of a platter, heap the vegetables in the center and pour the gravy all over them. Accompany with mashed potatoes.



Petits Pois à la Française.
—Cook a pint of shelled peas till tender, drain and place on the back of the fire with not quite a gill of the water in which they have been boiled, a little flour and an ounce of butter. Simmer for five minutes, adding pepper and salt to taste and just before taking from the fire add the yolk of an egg mixed with a tablespoonful and a half of cream. Serve very hot in china or paper cases.


Choux à la Crème.
—Put a small piece of butter in a saucepan with half a pint of water, a teaspoonful of sugar, a piece of lemon peel and a little salt. Boil well together, stir in two tablespoonfuls of flour and stir till thick and cooked. Allow this paste to cool and then work into it two eggs and sufficient milk to make it thin enough to drop from a spoon. Heat lard in a deep frying pan, not quite to the point of boiling, and with a spoon drop the paste into it in lumps about the size of a hen's egg. When slightly brown and well swollen, remove the cakes, drain them well,

scoop out a little of the top of each to form a hollow and allow them to cool. Whip cream to a stiff froth and put a small amount into the hollow of each chou, arrange on a fancy dish and serve. The chou may be filled with jelly or preserves if preferred.


Menu 18

MENU
  • Potage à la Printanière
  • Paupiettes de Veau
  • Pommes de Terre, Maître d'Hôtel
  • Salade de Laitue
  • Feuillantines
Potage à la Printanière.
—Cut two carrots and one turnip into shapes with a vegetable scoop, simmer for twenty minutes in salted water, drain and place in a quart of the water in which the potatoes (in this same menu) were boiled. Add a handful of chiffonade, cook five minutes and serve.


Paupiettes de Veau.
—Cut thin cutlets from a fillet of veal and beat them flat and even. Also mince a small quantity of the veal very fine, mix it with some of the kidney fat, also minced fine, and

half a dozen minced anchovies, adding a little salt, ginger and powdered mace. Place this mixture over the slices of veal and roll them up. Beat up an egg, dip the rolled slices in it and then in sifted breadcrumbs. Let them stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs and fry to a golden brown in boiling lard or clarified dripping, or stew them in some rich gravy with half a pint of white wine and a small quantity of walnut pickle.


Pommes de Terre, Maître d'Hôtel.
—Cut up carefully selected, underboiled and cold potatoes in rather thick slices. Dredge half a tablespoonful of flour in a saucepan with a lump of butter and when smooth add gradually a cupful of broth, stirring till it boils. Place in the potatoes along with a tablespoonful of chopped parsley and pepper and salt. Stew for three or four minutes, remove the pan to the side of the fire and add quickly the yolk of an egg previously well beaten with a teaspoonful of cold water and a little lemon juice. When

the egg has become thickened, turn the potatoes with their sauce on a flat dish and serve.


Salade de Laitue.
—Select fine lettuces, remove the coarse outer leaves, wash and wipe, place in a salad bowl and sprinkle over a tablespoonful of chopped chives, half a teaspoonful each of chopped chervil and tarragon. Season with a pinch of salt, half a teaspoonful of pepper, two tablespoonfuls of vinegar and a tablespoonful and a half of oil. Mix thoroughly and serve.


Feuillantines.
—Prepare some puff paste; roll out to about a third of an inch thick and cut into strips an inch wide and two inches long. Spread a baking dish thick with butter, arrange the pieces of paste on it, placing them upon their sides and leaving a small space between them. Put them in the oven and when they are firm and their sides have spread, glaze them with white of egg and dust with powdered sugar. As the feuillantines are cooked set them on paper and drain off any extra grease.

Now mask them separately with small quantities of different colored jams. Arrange on fancy edged dish-paper or a folded napkin on a dish and serve.


Menu 19

  • Potage Crème d'Orge
  • Bœuf à la Mode
  • Pommes de Terre, Sautées
  • Salade de Romaine
  • Soufflé au Chocolat
Potage Crème d'Orge.
—Mix in a saucepan a teacupful of barley, an onion, a small piece of cinnamon, half a blade of mace and three pints of water in which potatoes have been boiled. When the mixture boils remove from the center of the fire and allow to simmer slowly for three hours or more. Pass through a fine sieve and return to saucepan. Mix in two tablespoonfuls of butter and half a pint of boiling milk, season with pepper and salt. Beat an egg yolk in a teacupful of milk, mix in the soup but do not allow to boil after egg is added. Serve with croutons.



Bœuf à la Mode.
—Take the under part of a round of beef, place it in a deep earthen dish and pour over it spiced vinegar. Let the meat remain in this for several hours, then dress it with strips of salt pork, a third of an inch square, inserted in incisions made a few inches apart. Stuff larger incisions with breadcrumbs highly seasoned with salt, pepper, onions, thyme and marjoram. Bind the beef into a shape to retain the dressing and dredge with flour. Then cut up two onions, half a carrot and half a turnip and fry in fat drippings till brown and place in a stewpan. Brown the meat all over with the same fat, place on a trivet in the pan, half cover with boiling water, add a small quantity of mixed herbs tied in a bag, cover and simmer for about four hours, or till done. Take out carefully, remove strings and cloth, and place on a large dish. Skim off the fat from the gravy, add more seasoning, thicken with wetted flour worked smooth, boil for eight or ten minutes and strain over

the meat. Decorate with small onions and potato balls.
Pommes de Terre, Sautées.
—Boil potatoes until almost done, cut into quarters or slices of medium thickness. Melt butter or clarified drippings in a frying pan, put in the potatoes sprinkled with salt and pepper and finely chopped parsley and toss over the fire till they are a fine golden brown color. Serve with chopped parsley.


Salade de Romaine.
—Put crisp leaves of romaine in a salad bowl rubbed lightly with a shallot or new onion. Make the following dressing. Take one hard-boiled egg and mash it as finely as possible with a fork, add a little paprika, a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, the same of hashed tarragon, two tablespoonfuls of oil and three of vinegar. Add this to the romaine, toss well and serve.


Soufflé au Chocolat.
—Mix a small tablespoonful of starch with a gill of milk and when quite smooth add two ounces of

powdered sugar and two ounces of butter. Put the mixture into a saucepan and stir over the fire till it boils. When cold stir in an ounce of grated chocolate and the yolks of two eggs. Beat well together till perfectly smooth, then mix in the whites of the eggs. Pour into a buttered souffle dish and bake for forty minutes.


Menu 20

  • Potage Gourmet
  • Eglefin à la Maître d'Hôtel
  • Pommes de Terre, Casserole
  • Salade de Tomates et de Laitue
  • Canards Sauvages, Sauce Orange
  • Soufflé au Citron
Potage Gourmet.
—Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.


Eglefin à la Maître d'Hôtel.
—Cut a cleaned haddock open at the back on each side of the bone, dust with pepper

and salt, dip in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully from time to time. Remove from the fire, place two ounces of butter on the back of the fish, place it in the oven to melt the butter, then, put the fish on a hot platter and sprinkle with mince parsley and lemon juice, the latter heated.


Pommes de Terre, Casserole.
—Boil a pound or two of potatoes, drain and mash and make into a stiff paste by adding butter and milk together with a little salt. Form into a casserole, put on a dish, make an opening in the top, brown in the oven and serve.


Salade de Tomates et Laitue.
—Split the white leaves of lettuce into quarters and place in a bowl. Cut tomatoes into thin slices and place over the lettuce. Season with a sauce made of one part of vinegar, two of oil, a little salt and pepper. Pour the sauce over just before serving.


Canards Sauvages, Sauce Orange.
—Roast two wild ducks over a brisk fire, having

them underdone, more or less, according to taste. Baste all the time they are cooking with butter and the juice of lemon and serve with the following sauce. Shred finely the rind of two oranges and parboil in a little water. Melt an ounce of butter and stir into it a dessertspoonful of flour moistened with a little water. Stir well over the fire and then add the juice of the two oranges, some very clear gravy, flavor with pepper and salt and cayenne, then add the parboiled orange rind. Let the sauce boil and keep hot till wanted.


Soufflé au Citron.
—Put three egg yolks and three ounces of powdered sugar into a basin with the grated rind of a lemon and a half and stir till quite thick. Add slowly a tablespoonful of lemon juice and then, quickly, the well beaten whites of the three eggs. Pour into a pie dish and bake in a medium oven for twenty minutes. When the surface is a golden brown it is done. Serve immediately.


Menu 21

  • Filets de Carrelets, Italienne
  • Pommes de Terre, Loulou
  • Cailles Rôtis
  • Salade des Tomates et d'Artichauts
  • Vol-au-Vent, Chantilly
Filets de Carrelets, Italienne.
—Take the fillets of two firm flounders, trim and flour each piece lightly. Dip in egg beaten with pepper and salt, cover on both sides with stale breadcrumbs and fry in boiling olive oil. When the fillets are a golden brown place on a sieve in front of the fire with a soft paper beneath them that they may drain. Serve with fried parsley and quarters of lemon.


Pommes de Terre, Loulou.
—Chop raw potatoes fine and place them in a saucepan with butter and a seasoning of pepper,

salt, paprika and a trace of nutmeg. Cover and cook very slowly, agitating them constantly. When they become soft, beat well and arrange a layer on a vegetable dish, sprinkle with Parmesan cheese, put on another layer of potatoes, then more cheese, and so on, having the top layer of cheese. Pour over all melted butter and bake about twenty minutes in a slow oven.


Cailles Rôtis.
—Tie a thin slice of bacon over the breast of each quail, roast them at a clear fire for fifteen minutes, basting frequently. Lay them on crisp buttered toast, sprinkle with minced parsley, salt and paprika, and serve with a rich wine jelly on a separate dish.


Salade des Tomates et d'Artichauts.
—Cut the under part of boiled artichokes into slices and take the same number of slices of tomato. Dip both into a dressing made of olive oil, vinegar, tarragon, chervil, salt and pepper, with a little mustard and arrange in a salad bowl. Pour over the remainder of the dressing and serve.



Vol-au-Vent, Chantilly.
—Roll a pound of puff paste to about an eighth of an inch in thickness and cut out about thirty rounds with a fluted cutter, about two and a half inches in diameter. Then cut out the center of these with a cutter about an inch across. Roll out the paste taken from the centers and cut out more rings in the same way. Brush the rings over with egg, place one on top of another, two by two, press together so that they will stick, place on a baking sheet, brush over with egg and bake in a brisk oven. When almost done sprinkle with sugar and allow to remain in the oven till they are glazed and fully done. Remove and place on a warmed platter and fill with any sort of cream desired, or jam or tart marmalade.


Menu 22

  • Potage Julienne
  • Homard Bordelaise
  • Canard à la Reine
  • Salade à la Russe
  • Café Bavaroise
Potage Julienne.
—Cut carrots, onions, leeks and turnips into thin slices or strips of equal size with a head of celery. Put all into two ounces of butter melted in a saucepan and toss over a slow fire for a few minutes. If desired other vegetables in season such as cauliflower, peas or asparagus may be added. Pour clear chicken broth over the vegetables, put in some pieces of cold chicken, allow to come to a boil, then simmer till the vegetables are tender and pour the whole into the tureen with sippets of toast.




Homard Bordelaise.
—Cut a small carrot and an onion into fine pieces and boil for five minutes in a wineglassful of red wine. Now add the meat from two lobsters, cut in small pieces, say, about a pound and a half. Season with a very little pepper, salt, and a trace of nutmeg, adding, just before the lobster is cooked, about half a pint of velouté sauce. Stew well together and serve at once.



Canard à la Reine.
—Cut off one wing of a duck and half the breast from the same side, remove the skin, take out the bone and fill the place with quenelle forcemeat. Lard the breast and put it into a braising pan over slices of leeks, carrots and onions and a little thyme, chervil, bayleaves and lemon peel. Add sufficient stock to prevent burning, set the pan on the fire and braise the duck, then glaze it. Serve with a purée of beans for garnish.


Salade à la Russe.
—Cut cold chicken and salmon into thin slices, arrange in a salad dish and mix with finely cut

cooked asparagus heads, carrots and cauliflower, a few capers and a little caviare. The dressing is made with three parts of oil and one of vinegar, a little mustard and cayenne pepper and a tablespoonful of minced onion. Pour over the salad and stand on the ice till served.


Café Bavaroise.
—Grind half a pound of green coffee, roast in a sugar boiler without burning it or even browning and soak a quart of milk with it for about an hour. Now stir into a cupful of flour a teaspoonful of castor sugar into which has been dropped a little vanilla extract, and a little salt. Stir this all in with the strained coffee-flavored milk, bring to a boil, remove from the fire and stir in the yolks, then the whites of three eggs, all beaten firm. Fill paper cases with the mixture, bake, sprinkle castor sugar over the tops and serve at once.


Menu 23

  • Huitres à l'Américaine
  • Bœuf à l'Aurore
  • Pommes de Terre, Lyonnaise
  • Salade Française
  • Crème à la Russe
Huitres à l'Américaine.
—Place in a sauce bowl a heaped teaspoonful of salt, three-quarters of a teaspoonful of white pepper, a medium sized onion, chopped, and a teaspoonful of minced parsley. Mix lightly together along with a teaspoonful of olive oil, six drops of tobasco sauce, a little Worcestershire sauce and a gill of vinegar. Put a teaspoonful of this mixture on each raw oyster just before taking to the table.



Bœuf à l'Aurore.
—Season two steaks of about three-quarters of a pound each (any ordinary cut will do) with salt and

pepper, baste on either side with a little oil and broil over a brisk fire for six minutes. Place on a hot dish and serve with the following sauce poured over: Mix in a saucepan a small glass of mushroom liquor with half a pint of bechamel sauce, half an ounce of butter and two or three tablespoonfuls of tomato sauce. Place on the fire, stir for ten minutes and just before removing add whole mushrooms cut in squares.



Salade Française.
—Chop fine a bunch of parsley, two small onions and six anchovies. Lay them in a bowl and mix with salt and mustard to taste, two tablespoonfuls of salad oil and a gill of vinegar. Stir all well together and then add, one at a time, some very thin strips of cold roasted or boiled meat, not more than three or four inches long. Shake the slices well in the dressing. Cover the bowl closely and allow to stand for at least three hours. Serve garnished with parsley.



Pommes de Terre, Lyonnaise.
—Cut into round slices eight boiled potatoes, lay

them in a frying pan with an ounce and a half of butter and the slices of a partly cooked onion. Season with salt and pepper and cook till the potatoes become well browned, tossing all the while. Serve with chopped parsley sprinkled over.



Crème à la Russe.
—Put into a saucepan a pint of milk, half a pound of lump sugar, the grated rind of two lemons and an ounce of gelatine, previously soaked in water. Cook till the sugar dissolves over a slow fire, then allow the mixture to cool somewhat before stirring in the yolks of two eggs, unbeaten. Place on the fire to curdle. Strain, and when cool add the juice of the two lemons and the whites of the eggs beaten stiffly. Stir all well together and pour into a wet mould. Turn out when well set.


Menu 24

  • Potage Napolitaine
  • Truites à la Monbarry
  • Croquettes de Pommes de Terre
  • Celeri-rave en Salade
  • Pouding aux Figues
Potage Napolitaine.
—Boil in strong bouillon small forcemeat balls made of any left-over game or meat. Then soak croutons in the same bouillon. Add the forcemeat balls and serve.



Truites à la Monbarry.
—Prepare several trout and lay them in a pan with a quarter pound of butter and some strong spices. Allow to heat slowly in an open oven and when the butter is entirely melted, drop on the trout two well beaten yolks of eggs. Grate cheese over this and cover all with a quantity of fine breadcrumbs. Brown lightly in a hot oven and serve.



Croquettes de Pommes de Terre.
—Boil

and drain about two and a half pounds of potatoes. Add a generous quantity of butter, yolks of two eggs, salt and pepper and the white of the eggs beaten to a snow. Beat the whole up briskly, shape the mixture into balls and fry in a pan.



Celeri-rave en Salade.
—Trim carefully a bunch of celery, leaving on as much of the root as possible. Cut in half and boil in salted water till tender. Then trim into even sticks and season it very piquantly with French mustard, a few young onions, pepper, salt and finely chopped parsley. Garnish with lettuce-leaves and slices of beet.



Pouding aux Figues.
—Mix in a large bowl a cupful of breadcrumbs, half a cup of farina, a pinch of salt, a cup of suet, cut fine, a cup of powdered sugar, a minced carrot and a cup and a half of chopped figs. Grease a baking mould, line it with whole figs, and empty the mixture into it. Cook for four hours, the pan standing in water. Serve hot with a rum sauce.

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Menu I
Potage GourmetEglefin à la Maître d'HôtelPommes de Terre, CasseroleSalade de Tomates et de LaitueCanards Sauvages, Sauce OrangeSoufflé au CitronPotage Gourmet. —Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.

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The Big Cheese
One of the world's first outsize cheeses officially weighed in at four tons in a fair at Toronto, Canada, seventy years ago. Another monstrous Cheddar tipped the scales at six tons in the New York State Fair at Syracuse in 1937.

Before this, a one-thousand-pounder was fetched all the way from New Zealand to London to star in the Wembley Exposition of 1924. But, compared to the outsize Syracusan, it looked like a Baby Gouda. As a matter of fact, neither England nor any of her great dairying colonies have gone in for mammoth jobs, except Canada, with that four-tonner shown at Toronto.

We should mention two historic king-size Chesters. You can find out all about them in Cheddar Gorge, edited by Sir John Squire. The first of them weighed 149 pounds, and was the largest made, up to the year 1825. It was proudly present…

Food and dining in Ancient Rome

ROME IN THE DAYS OF HER GREATEST PROSPERITY. The food of the early Romans resembled to a great extent that of the Greek heroes (their national dish was pulmentarium, a porridge made of pulse), but to avoid repetitions we will pass over the first centuries of Roman history, choosing as our subject Rome in the days of prosperity. It should, however, be mentioned that Greece never attained such enormous wealth as Rome, and that even in her greatest recklessness she was more refined. Goethe said that in the days of their highest civilization the Romans remained parvenus; that they did not know how to live, that they wasted their riches in tasteless extravagance and vulgar ostentation—but it must be remembered that, whereas the civilization of the nineteenth century is industrial, that of Rome was militant, and to that should be attributed the fact that some of the simplest means of comfort were then unknown. Many moderns are inclined to doubt the assertions made concerning the countless …

How Coffee was introduced Into Vienna

A ROMANTIC tale has been woven around the introduction of coffee into Austria. When Vienna was besieged by the Turks in 1683, so runs the legend, Franz George Kolschitzky, a native of Poland, formerly an interpreter in the Turkish army, saved the city and won for himself undying fame, with coffee as his principal reward. It is not known whether, in the first siege of Vienna by the Turks in 1529, the invaders boiled coffee over their camp fires that surrounded the Austrian capital; although they might have done so, as Selim I, after conquering Egypt in 1517, had brought with him to Constantinople large stores of coffee as part of his booty. But it is certain that when they returned to the attack, 154 years later, they carried with them a plentiful supply of the green beans. Mohammed IV mobilized an army of 300,000 men and sent it forth under his vizier, Kara Mustapha, (Kuprili's successor) to destroy Christendom and to conquer Europe. Reaching Vienna July 7, 1683, the army quickly in…

8 Russian Recipes to try

8 Russian Recipes
Soups

BORCHT (Russian)
Make a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large
beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added.

STSCHI (Russian)
Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1½ hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 1 tablespoon of flour. Add this mixture to the soup ab…

How Cheese snacks started out in America

Appetiser, Crackers, Sandwiches, Savories,
Snacks, Spreads and Toasts
In America cheese got its start in country stores in our cracker-barrel days when every man felt free to saunter in, pick up the cheese knife and cut himself a wedge from the big-bellied rattrap cheese standing under its glass bell or wire mesh hood that kept the flies off but not the free-lunchers. Cheese by itself being none too palatable, the taster would saunter over to the cracker barrel, shoo the cat off and help himself to the old-time crackers that can't be beat today. At that time Wisconsin still belonged to the Indians and Vermont was our leading cheese state, with its Sage and Cheddar and Vermont Country Store Crackers, as Vrest Orton of Weston Vermont, calls them. When Orton heard we were writing this book, he sent samples from the store his father started in 1897 which is still going strong. Together with the Vermont Good Old-fashioned Natural Cheese and the Sage came a handy handmade Cracker Basket,…