Read Ebook: Domestic French Cookery 4th ed. by Baru Sulpice Leslie Eliza Translator

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Ebook has 605 lines and 33505 words, and 13 pages

SOUPS.

Beef Soup Page 13 Consomm?, or Jelly Soup 14 Pease Soup ib. Maccaroni Soup ib. Chestnut Soup 15 Almond Soup ib. Lobster Soup ib. Oyster Soup 16 Green Peas Soup ib.

GRAVIES, OR ESSENCES.

Brown Gravy 17 White Gravy ib. Essence of Game ib. To Clarify Gravies or Essences 18 Velout?, or Velvet Essence ib.

SAUCES, &c.

Bechamel 19 Another Bechamel ib. Drawn Butter ib. Melted Butter, another way 20 Cold Sauce for Fish ib. Sauce for Vegetables ib. Pungent Sauce, or Sauce Piquante 21 Anchovy Sauce ib. Curry Sauce ib. Tomata Sauce ib. Cucumber Sauce 22 Bread Sauce ib. Sauce Robert ib. Shalot or Onion Sauce 23 Universal Sauce ib. Lobster Sauce ib. Spinach for coloring Green 24 Garlic Butter ib. Hazelnut Butter 24 Larding ib.

MEATS.

Veal ? la Mode 29 Veal Cutlets ib. Blanquette, or Fricassee of Veal 30 Godiveau ib. Calves' Liver baked ib. Calves' Liver fried 31 Veal Kidneys ib. Grillades ib. Liver Cake 32 Sirloin of Beef ib. Stewed Beef ib. Beef Steaks 33 Beef ? la Mode ib. Roasted Ham 34 Fried Ham with Tomatas 35 Roasted Tongue ib. Baked Tongue 36 Potted Tongue ib. Leg of Mutton with Oysters 37 Cutlets ? la Maintenon ib. Pork Cutlets ib. Larded Rabbit 38 Rabbits in Papers ib. Pilau ib. Veal Sweetbreads 39

GAME AND POULTRY.

A Salmi 43 Cold Salmi ib. Ragooed Livers 44 A fine Hash ib. Marinade of Fowls ib. Fricassee of Fowls 45 Fowls with Tarragon ib. A stewed Fowl 46 Chickens in Jelly ib. Pulled Chickens 47 Stewed Turkey, or Turkey en Daube 48 Roasted Turkey ib. Potted Goose 49 Ducks with Turnips 50 A Duck with Olives ib. A Duck with Peas ib. Turkey Puddings 51 Baked Pigeons, or Pigeons ? la Crapaudine ib. Broiled Pigeons 52 Pigeons Pear-fashion ib. Pigeons with Peas ib. Roasted Partridges 53 Partridges with Cabbage ib. A Partridge Pie ib. Roasted Pheasants 54 Broiled Quails 55 Roasted Plovers ib.

FISH.

Stewed Salmon 59 Roasted Salmon ib. Broiled Salmon 60 Salt Cod Fish ib. Broiled Fresh Mackerel 61 Broiled Fresh Shad ib. Hashed Fish ib. Lobster Pie 62 Oyster Loaves ib.

VEGETABLES.

Stewed Lettuce 65 Stewed Spinach ib. Stewed Cucumbers 66 Stewed Beets ib. Stewed Carrots ib. Stewed Cabbage ib. Stewed Peas 67 Stewed Beans ib. Stewed Onions 68 Onions stewed in Wine ib. Stewed Mushrooms ib. Stewed Potatoes 69 Stewed Potatoes with Turnips ib. Asparagus with Cream ib. Potatoes stewed whole 70 Fried Potatoes 70 Fried Cauliflower ib. Fried Celery 71 Broiled Mushrooms ib. Stuffed Cabbage 72 Stuffed Potatoes ib. Stuffed Cucumbers 73 Stuffed Tomatas ib. Cauliflowers with Cheese 74 Ragooed Cabbage ib. Ragooed Mushrooms 75

PUR?ES.

Pur?e of Turnips 76 Pur?e of Celery ib. Pur?e of Onions ib. Pur?e of Mushrooms 77 Pur?e of Beans ib. Pur?e of Green Peas 78

EGGS, &c.

Boiled eggs 79 Fried Eggs ib. Stewed Eggs 80 Stuffed Eggs ib. Egg Snow ib. Pancakes 81 Omelets ib. Maccaroni 82 Maccaroni Pie ib. Blancmange in Eggs 83

PASTRY, CAKES, &c.

French Paste 87 Puff-Paste ib. Cream Tarts 88 Almond Tarts ib. Rissoles 89 Almond Custards ib. Vanilla Custards ib. Chocolate Custards 90 Coffee Custards ib. Tea Custards 91 Rice Pottage ib. Apple Fritters ib. Bread Fritters 92 Rice Cake ib. Potato Cake 93 Sponge Cake, or Biscuit ib. Croquettes 94 Marguerites ib. Wafers 95 Gingerbread 96

PREPARATIONS OF FRUIT, SUGAR, &c.

An Apple Charlotte 99 Apple Compote ib. Compote of Pears 100 Compote of Chestnuts ib. Fried Apples 101 Peach Marmalade ib. Brandy Peaches ib. Gooseberry Pottage 102 Fruit Jellies 103 Preserved Pumpkin 104 Preserved Raspberries ib. Orange Jelly 105 Clarified Sugar ib. Fruit in Sugar Coats 106 Burnt Almonds ib. Peppermint Drops 107 Chocolate Drops ib. Nougat 108 Orgeat Paste 109

LIQUEURS.

Noyau 110 Raspberry Cordial ib. Rose Cordial 111 Quince Cordial ib. Lemon Cordial ib.

MISCELLANEOUS RECEIPTS.

French Coffee 115 Coffee without boiling ib. Chocolate 116 Fine Lemonade 117 Punch ib. Convenient Lemonade ib. French Mustard 113 Potato Flour ib. Cold Pickles ib. Cornichons or Cucumber Pickles 119 Fine Cologne Water 120

PART THE FIRST.

SOUPS.

BEEF SOUP.

The best soup is made of the lean of fine fresh beef. The proportion is four pounds of meat to a gallon of water. It should boil at least six hours. Mutton soup may be made in the same manner.

Put the meat into cold water, with a little salt; set it over a good fire; let it boil slowly but constantly, and skim it well. When no more fat rises to the top, put in what quantity you please of carrots, turnips, leeks, celery, and parsley, all cut into small pieces; add, if you choose, a laurel-leaf, or two or three peach-leaves, a few cloves, and a large burnt onion, to heighten the color of the soup. Grate a large red carrot, and strew it over the top. Then continue to let it boil, gently but steadily, till dinner time. Next to the quantity and quality of the meat, nothing is more necessary to the excellence of soup than to keep the fire moderate, and to see that it is boiling all the time, but not too fast.

Have ready in the tureen some toasted bread, cut into small squares; pour the soup over the bread, passing it through a sieve, so as to strain it thoroughly. Some, however, prefer serving it up with all the vegetables in it.

The soup will be improved by boiling in it the remains of a piece of cold roast beef. Soups made of veal, chickens, &c. are only fit for invalids.

After you have strained out the vegetables, you may put into the soup some vermicelli , and then boil it ten minutes longer.

CONSOMM?, OR JELLY SOUP.

Into two quarts of cold water, put four pounds of the lean of the best beef-steaks, and a large fowl cut into pieces, four large carrots, four onions, four leeks, a bunch of sweet herbs , tied up with a laurel-leaf, or two peach-leaves, and four cloves; add a little salt and pepper. Boil it gently for eight hours, skimming it well; then strain it.

PEASE SOUP.

Take two quarts of dried split peas, the evening before you intend making the soup, and putting them into lukewarm water, let them soak all night. In the morning, put the peas into a pan or pot with three quarts of cold water, a pound of bacon, and a pound of the lean of fresh beef. Cut up two carrots, two onions, and two heads of celery, and put them into the soup, with a bunch of sweet herbs, and three or four cloves. Boil it slowly five or six hours, till the peas can no longer be distinguished, having lost all shape and form; then strain it, and serve it up.

MACCARONI SOUP.

First make some good beef soup , and when it is sufficiently boiled, strain it through a sieve. Take some maccaroni, in the proportion of half a pound to two quarts of soup. Boil it in water until it is tender, adding to it a little butter. Then lay it on a sieve to drain, and cut it into small pieces. Throw it into the soup, and boil all together ten minutes or more. Grate some rich cheese over it before you send it to table.

CHESTNUT SOUP.

Having made some beef soup without vegetables, strain it, and put in a pint of peeled chestnuts for each quart of soup. Boil it again till the chestnuts have gone all to pieces, and have become a part of the liquid.

A still better way is, to roast or bake the chestnuts first, then peel them, and throw them into the soup ten minutes before you take it from the fire.

ALMOND SOUP.

Take half a pound of shelled sweet almonds, and two ounces of shelled bitter almonds, or peach-kernels. Scald them, to make the skins peel off easily, and when they are blanched, throw them into cold water. Then drain and wipe them dry. Beat them in a marble mortar, adding as you beat them, a little milk and a little grated lemon-peel.

Have ready two quarts of rich milk, boiled with two sticks of cinnamon and a quarter of a pound of sugar. Stir the almonds gradually into the milk, and let them have one boil up. Prepare some slices of toasted bread, take out a little of the soup and soak them in it. Then lay them in the bottom of a tureen, and pour the soup over them. Grate on some nutmeg.

LOBSTER SOUP.

Having boiled a large lobster, extract all the meat from the shell. Fry in butter some thin slices of bread, put them into a marble mortar, one at a time, alternately with some of the meat of the lobster, and pound the whole to a paste till it is all done. Then melt some butter in a stew-pan, and put in the mixed bread and lobster. Add a quart of boiling milk, with salt, mace, and nutmeg to your taste. Let the whole stew gently for half an hour.

OYSTER SOUP.

Take two quarts of oysters; drain them, and cut out the hard part. Have ready a dozen eggs, boiled hard; cut them in pieces, and pound them in a mortar alternately with the oysters. Boil the liquor of the oysters with a head of celery cut small, two grated nutmegs, a tea-spoonful of mace, and a tea-spoonful of cloves, with two tea-spoonfuls of salt, and a tea-spoonful of whole pepper. When the liquor has boiled, stir in the pounded eggs and oysters, a little at a time. Give it one more boil, and then serve it up.

Salt oysters will not do for soup.

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