The French Cook | by Louis Eustache
Many professional men have written on this subject; but very few of them have possessed at once the theory and practice of the art. I must own, that my severity towards my apprentices, and my unremitting care in keeping the inferiors who attended me, in a state of constant assiduity in what concerned the cleanliness of the kitchen as well as of the larder, has been of the utmost advantage to myself as well as to them: I have the satisfactory reward of seeing all my pupils held in the highest estimation by persons of the greatest distinction.
| Title | The French Cook |
| Author | Louis Eustache |
| Publisher | S. R. Bentley |
| Year | 1822 |
| Copyright | 1822, 1822, Louis Eustache |
| Amazon | The French Cook |
Preface- Upwards of thirty years' practice and assiduous study of my profession, have undoubtedly given me a thorough knowledge of it; and it must be conceded, that to ...
- Bill Of Fare For A Dinner Of Four Entrees
- Soupe printanniere, or spring soup. Crimp cod and oyster sauce. Two Removes Fowl a la Montmorenci, garnished with a ragout d l' Allemande. Ham glazed with ...
- On Cookery, And Its Imputed Ill Effects On Health
- Many persons, but particularly Medical Practitioners, have from time immemorial been the declared enemies of Cooks and Cookery. The determination of the latter ...
- Chapter I. Sauces, Broths, And Consommes
- First Broth Take part of a breast or of a rump of beef, with some of the parures, or trimmings. Put the meat into a stock-pot with cold water. Set it on the ...
- Sauces, Broths, And Consommes. Part 2
- Le Bouillon De Sante Mark or put into an earthen pot* or stock-pot, six pounds of beef, one half of a hen, and a knuckle of veal. Moisten with cold water. Let ...
- Sauces, Broths, And Consommes. Part 3
- White Ravigotte The same as above, except that, instead of Espagnole, you use sauce tournee. Let it boil for half an hour, then strain this sauce through a ...
- Sauces, Broths, And Consommes. Part 4
- Sauce For Sturgeon We call sauce d'esturgeon a marinade, that which has served either to baste the sturgeon whilst roasting, or serves as a sauce when baked.
- Sauces, Broths, And Consommes. Part 5
- Les Pointes D'Asperges Pick some nice asparagus, not however of the finest, but all of an equal size. Cut off the tops only, about an inch long, and blanch ...
- Sauces, Broths, And Consommes. Part 6
- La Polonoise Take some of the liquor in which a pike has been boiling. Make a little white rouse, moisten with the liquor, and reduce it over a large fire.
- Sauces, Broths, And Consommes. Part 7
- La Wasterfisch When you have boiled the perch with roots of parsley, a few slices of onions, as many shreds of parsley, and some pepper and salt, drain through ...
- Sauces, Broths, And Consommes. Part 8
- Ragout A La Financiere YOU must procure cock's combs, cock's kidneys, fat livers, and a few fowls' eggs. The combs are to be scalded in the following manner.
- Sauces, Broths, And Consommes. Part 9
- Essence Of Cucumbers Peel your cucumbers as above, and keep the parings, which are to be made into a puree with a little butter. When entirely melted, drain ...
- Sauces, Broths, And Consommes. Part 10
- The Brown Sharp Sauce In a small stew-pan, put a small bit of butter, a small carrot cut into dice, a few shalots the same, some parsley roots, some parsley, a ...
- Sauces, Broths, And Consommes. Part 11
- Sauce & Matelotte for Entrees See Sauce Chambord. It being the same which is used for the matelottes of brains, etc. The matelotte when not of fish, is made ...
- Sauces, Broths, And Consommes. Part 12
- Consomme Of Game If you are to send up entrees of partridges, you must have ready a consomme of partridges. Put into a stew-pan a few slices of veal, the backs, ...
- Sauces, Broths, And Consommes. Part 13
- How to Cook Puree Puree Of Sorrel Wash and pick some sorrel, and then put it into a stew-pan with a little water: keep stirring with your spoon to prevent its ...
- Sauces, Broths, And Consommes. Part 14
- Puree Of White Beans New white beans are the best suited for making a puree. Put them into boiling water if they be fresh, and in cold water if they be dry, ...
- Chapter II. Potages And Soups
- Soupe De Sante, Or Au Naturel Take some broth well skimmed, and the fat taken off. Take thin slices of crust of bread, cut round, of the size of a shilling.
- Potages And Soups. Part 2
- Puree Of Green Peas Take three pints of large peas of a nice green colour, sweat them with a quarter of a pound of butter, and a handful of parsley and green ...
- Potages And Soups. Part 3
- Potage With Cabbage Take four cabbages, with, curling leaves; wash them clean, blanch and braize them with a little seasoning; observing however, that for a ...
- Potages And Soups. Part 4
- Potage A La Jardiniere, Or Gardener's Soup This is like all other Spring soups, only add leaves of sorrel and lettuce, without the stalks. Mutton Cutlet Soup ...
- Potages And Soups. Part 5
- Cream Of Rice THIS b flour of rice, which you make yourself, in the following manner. Take a pound of rice, well washed in different waters and drained and ...
- Potages And Soups. Part 6
- Mock Turtle, English Fashion Take a calf's head very white and very fresh, bone the nose part of it; put the head into some warm water to discharge the blood.
- Potages And Soups. Part 7
- Lamb's Pluck It La Pascaline Take the head, trotters, liver, lights, bone the head and trotters as well as you can. Set them to disgorge, and blanch them. Then ...
- Potages And Soups. Part 8
- Eggs A La Crime En Surprise Take a dozen of eggs boiled hard and cut them in two. Then take out the yolks and rub them through a hair sieve. Chop the whites ...
- Chapter III. Removes Of The Soups And Fish
- Breast Of Beef, A La Flamande Take that part of a breast of beef which contains the gristle, and season it the same as the rump. Put to it some carrots and ...
- Removes Of The Soups And Fish. Part 2
- Braized Leg Of Mutton, Otherwise Gigot De Sept Heures Put the leg of mutton into a braizing-pan; trim it with a little veal, a few carrots, onions, and a bunch ...
- Removes Of The Soups And Fish. Part 3
- Rump Of Beef Braized Take a rump of beef well covered with fat; bone it, tie it up with packthread. Then put layers of bacon at the bottom of a braizing-pan; ...
- Removes Of The Soups And Fish. Part 4
- Receipt To Make A Ham Better Than Those Of Westphalia As soon as the pig is cold enough to be cut up, take the two hams, and cut out the round bone, so as to ...
- Removes Of The Soups And Fish. Part 5
- Calf's Head, With Love-Apple Sauce The stole as in No. 11; with this difference only, that it is to be covered with love-apple sauce. Calf's Head Bigarree Take ...
- Removes Of The Soups And Fish. Part 6
- Salmon With Genevoise Sauce Take a few shalots, some roots of parsley, a bunch ditto, seasoned with spices, thyme, bay-leaves, and a few carrots. Let the whole ...
- Removes Of The Soups And Fish. Part 7
- Boiled Whitings I think it useless to explain what is generally known, about boiling whitings, or fish of any other sort; I shall therefore only mention a ...
- Removes Of The Soups And Fish. Part 8
- Pike Au Court Bouillon Take a large pike, which empty, without scaling it. Then wash it clean, and drain it. Next boil some vinegar, and when boiling, pour it ...
- Chapter IV. Farces, Or Forced Meat
- Quenelles Of Veal Take the fleshy part of veal, cut it into slices, and scrape it with your knife till you have got off all the meat without the sinews. About ...
- Farces, Or Forced Meat. Part 2
- Boudins A La Richelieu As soon as you have rubbed the farce a quenelles through a sieve, have some onions cut sideways into dices or fi lets, and that have ...
- Farces, Or Forced Meat. Part 3
- Quenelles Of Rabbits The best quenelles are made with fillets only. If you are engaged by a nobleman who has game in abundance, take the fillets for the ...
- Chapter V. Entrees Of Butcher's Meat. Beef
- Palates Of Beef Au Gratin, Otherwise En Paupiette Have a good farce a quenelles ready; cut the palates in slices of about an inch broad; spread some of the ...
- Entrees Of Butcher's Meat. Beef. Part 2
- Ox-Tail In Hochepot The beef-tail being a very plain and common dish, is seldom sent up otherwise than as a tureen. (See No. 19, Deep Dishes, page 66,) Miroton ...
- Entrees Of Butcher's Meat. Beef. Part 3
- Attelets Of Palates Of Beef A L' Ltalienne Palates of beef are always prepared as directed at No. 1. The only difference consists in the cutting of them, and ...
- Chapter VI. Entrees Of Mutton. Mutton And Lamb
- It is necessary to observe to the junior cook, that almost every thing which is made with mutton, may be made also with lamb; with this only difference, that ...
- Entrees Of Mutton. Mutton And Lamb. Part 2
- Les Carbonades A La Jardiniere Take a saddle of mutton, and cut off the skin that is over the fat without stripping the fillet Cut the saddle in two, and each ...
- Entrees Of Mutton. Mutton And Lamb. Part 3
- How to Cook Sheep's Tongues Sheep's Tongues With Turnips Take eight tongues of an equal size; let them disgorge in a little water and flour, and next blanch ...
- Entrees Of Mutton. Mutton And Lamb. Part 4
- Sheep's Tails A La St. Laurent Braize them in the same manner as those above; drain tbem and let them cool. Mind to give them a pleasing shape. Next brush them ...
- Entrees Of Mutton. Mutton And Lamb. Part 5
- Sheep's Trotters En Canelons Take some sheep's trotters as above, and stew them in the same manner; but do not let them be over-done, as they are to be stuffed ...
- Chapter VII. Entrees Of Veal
- It is necessary to observe, that the veal you intend to serve for dishes must always be very white and fat; what you use for sauces is not of so much ...
- Entrees Of Veal. Part 2
- Veal Cutlets A La Financiere These are to be prepared, larded, done, and glazed as those it la Dauphine; put under them a ragout a la finan-cidre (See Sauces), ...
- Entrees Of Veal. Part 3
- Another Method When the fricandeau is fully larded, split it through the middle. Take a very large turnip; or a piece of cold veal, which has been used to make ...
- Entrees Of Veal. Part 4
- Sweetbreads A La Dauphine If you use round dishes, you must have four sweetbreads; if a long dish, three large ones will be sufficient. Mind, at any rate, to ...
- Entrees Of Veal. Part 5
- Croquets Of Sweetbread Take such sweetbreads as have already been served, cut them into as small dice as possible. Have a good veloute reduced ready. Throw the ...
- Entrees Of Veal. Part 6
- Tendrons Of Veal With Cabbage Lettuce, A L' Espagnole Braize and glaze the tendrons as above. Then take some braized lettuce. (See Entrees of Mutton, No. 18, ...
- Chapter VIII. Entrees Of Fowl
- Observation When you have an opportunity of buying: the fowls yourself, choose always white- legged ones; their flesh is finer, and the skin tender; they also ...
- Entrees Of Fowl. Part 2
- Fowl A La Crime This dish is made out of a cold fowl, either roasted or stewed: you take off the breast and fleshy part of the fowl, by cutting it square all ...
- Entrees Of Fowl. Part 3
- Fowl A La Chingara Take a nice fowl of a fine white colour, singe and pick it well; then cut it into four equal parts, well trimmed. Next cut some thin slices ...
- Entrees Of Fowl. Part 4
- Hachi, Or Minced Fowl It La Polonoise If you have any remnants of fowl, mince them, and put the minced meat into a good bechamelle, without suffering it to ...
- Entrees Of Fowl. Part 5
- The Wings Of Fowls A La St. Laurent Take three fowls, divide the breasts into two parts, take off the sinews and small bones, season with salt and pepper, etc.
- Entrees Of Fowl. Part 6
- Scollops Of Fowls With Truffles These are prepared as above, but at the moment when you throw the scollops into the butter, the truffles must be ready peeled, ...
- Chapter IX. Entrees Of Fat Chickens
- It is almost useless to describe what can be made with fat chickens. Whatever can be made with fowl, can also be made with chicken. The only difference is in ...
- Entrees Of Fat Chickens. Part 2
- Cutlets Of Chicken A L'Epigramme Take the fillets of five pullets, and pare them well. Then take the small bone of the pinion, scrape it well, and stick it ...
- Entrees Of Fat Chickens. Part 3
- Scollops Of Fat Pullets A La Conti, With Truffles The same as above, with the difference only, that you preserve the filets mignons, which you garnish with ...
- Entrees Of Fat Chickens. Part 4
- Scollops Of Chicken A L'Essence Of Cucumbers Scollop the fillets of four fat pullets; mark them in a saute pan with some clarified butter, and a little salt ...
- Entrees Of Fat Chickens. Part 5
- Quenelles Of Chicken With Clarified Consomme The quenelles are to be rolled much about the size of a thick cork, and are to be put into a stew-pan rubbed with ...
- Entrees Of Fat Chickens. Part 6
- Fricassee Of Chickens A La Paysanne This fricassee is to be prepared in the same way as that above, only boil four onions in it, which however are to be taken ...
- Entrees Of Fat Chickens. Part 7
- Minced Chickens A La Polonoise Take the fleshy part of roasted chickens, chop it very small, and put the whole into a well-seasoned bechamelle. Send up in a ...
- Entrees Of Fat Chickens. Part 8
- Boudins Of Chickens A La Ude Make these boudins with quenelles, like those a la Richelieu : dip them into crumbs of bread, and fry them to a light brown : make ...
- Chapter X. Entrees Of Partridges, Young And Old
- Young Partridges A La Montmorenci Take some young partridges, which empty, and truss as in No. 1; dip the breasts into boiling water; when made firm, dip them ...
- Entrees Of Partridges, Young And Old. Part 2
- Puree Of Game A L' Espagnole This is an entree of desserte. Take the fleshy parts of young partridges that have been in a salmi, chop and pound them well. Warm ...
- Entrees Of Partridges, Young And Old. Part 3
- Partridges And Cabbages, Dressed Take a couple of old partridges, empty and truss them, with the legs inward; simmer them on the fire till they get firm.
- Entrees Of Partridges, Young And Old. Part 4
- Whole Partridges A L' Espagnole It is necessary to observe, that except for partridges with cabbage, or partridges with puree of Untitles, young ones are ...
- Entrees Of Partridges, Young And Old. Part 5
- Salmi Of Young Partridges A L' Espagnole Take five young partridges, rather stale, roast them under-done, but let them be covered with paper, for fear they ...
- Chapter XI. Rabbits
- Mince Of Rabbits Au Fumet This is an entree de desserte. Take the fillets of roasted rabbits, pare the sinews, then make a mince, but hold your knife on a ...
- Rabbits. Part 2
- Turban Of Fillets Of Rabbits A La Sultane Take the fillets of four rabbits; there will be eight; likewise the filets mignons and kidneys; lard the eight ...
- Rabbits. Part 3
- Giblottes Of Rabbits Take two young rabbits to make a giblotte; but observe, they must be both alike as to quality; if you put a young one with an old one, the ...
- Rabbits. Part 4
- Hot Raised Pie Of Rabbits Take one or two rabbits, according to the size of your pie. Skin and empty them; then detach the legs and shoulders, which you cut ...
- Rabbits. Part 5
- Fillets Of Rabbits It La Pompadour Take the fillets of four young rabbits; cut each fillet into two, lengthways, and keep them as long as possible. Make a ...
- Chapter XII. Hares And Leverets
- It is proper to observe, that hares are fit to be sent up to a nobleman's table, only when they still shew their age. In order to judge of their age, feel the ...
- Hares And Leverets. Part 2
- Fillets Of Hare, With The Blood When a hare has been skinned, thrust your knife all along the spine, always taking care to lean towards the bone. Detach with ...
- Hares And Leverets. Part 3
- Compotte Of Quails Take six or eight quails, according to the size of your dish. Cut the claws off, empty the birds, without making too large an opening. Truss ...
- Hares And Leverets. Part 4
- How To Make Salmi Of Woodcocks The same operation is required as for the salmi of partridges. Instead of boiling the trimmings in the sauce, take out the ...
- Hares And Leverets. Part 5
- Pigeons A La Crapaudine Pick the pigeons, cut off the claws, truss them with the legs inwards, and then with your left hand press on the breast, and scollop ...
- Hares And Leverets. Part 6
- Cutlets Of Pigeons A La Marechale Take the fillets of eight pigeons, flatten them with the back of your knife, scrape the bone of the pinion, and stick it into ...
- Hares And Leverets. Part 7
- Duck With The Puree Of Green Peas PrepaRe the duck as above, and send it up with a puree of green peas over it (See Puree verte) or with a hochepot. (See ...
- Hares And Leverets. Part 8
- Larks En Croustade This dish would find few admirers, as birds in croustade, and even hot-raised pies, are very seldom called for. The nobility of this country ...
- Chapter XIII. Fresh-Water Fish. Carp
- Broiled Carp With Caper Sauce You must never use fresh-water fish unless it is alive, and you kill it yourself. When you have given a few strokes on the carp's ...
- Fresh-Water Fish. Carp. Part 2
- Carp A La Chambord Take a very huge carp, scale and empty it as directed in No. 1. Have the soft roes of other small carp, which put into the body of the large ...
- Fresh-Water Fish. Carp. Part 3
- Eels Baked Prepare the eels as above, but open the belly in order to draw out the intestines and blood. Roll it round, put a stuffing into it, and fasten it ...
- Fresh-Water Fish. Carp. Part 4
- Fillets Of Pike A La Marechale Take the pike and skin it as above. Cut the fillets in the shape of cutlets, and powder a little salt and pepper over them. Beat ...
- Fresh-Water Fish. Carp. Part 5
- How To Cook Perch Perch is a fish that is held in high estimation. Its flesh is white and delicate; it is easily digested, and is particularly recommended to ...
- Fresh-Water Fish. Carp. Part 6
- Fillets Of Trout A L' Aurore Take up the fillets of three trouts with the skin off. Pare them in the shape of hearts. Put them into a saute pan with clarified ...
- Chapter XIV. Salt-Water Fish
- Turbot A turbot of a middling size is preferable to any other. When very large, the meat is tough and thready. It is customary in France, and the same must be ...
- Salt-Water Fish. Part 2
- How To Cook Fillets Of Turbot Fillets Of Turbot & La Marechale Take the fillets of a moderate-sized turbot, skin them, and cut each fillet into equal pieces, ...
- Salt-Water Fish. Part 3
- Salmon, Matelotte Same Make a marinade, in which stew the salmon. When it is done, pick off the scales carefully. Pour the marinade oyer the salmon to keep it ...
- Salt-Water Fish. Part 4
- Croquettes Of Sturgeon Sturgeon is a fish absolutely resembling veal; when fresh, it is as white as the finest veal. If it is red, there is nothing to be done ...
- Salt-Water Fish. Part 5
- Salt Cod A La Provencale After having drawn out the salt, and done the fish as above, pound two or three heads of garlick, which throw into a stew-pan with two ...
- Salt-Water Fish. Part 6
- Whitings Fried According to the French fashion, you must not flay the whitings; only slit and dip them in flour, and then fry them in very hot dripping, and ...
- Salt-Water Fish. Part 7
- Fillets Of Soles Paupiette Of Fillets Of Soles The farce must be made of whiting, the flesh of soles not blending with any other ingredient; you may keep the ...
- Salt-Water Fish. Part 8
- Aspic And Salad Of Fillets Of Soles, With Butter Of Montpelier. Butter Of Montpelier Take a handful of chervil, tarragon, burnet, and green onions; wash them ...
- Salt-Water Fish. Part 9
- Fillets Of Soles A La Turque Take off and sautez the fillets as directed before. Have some rice swelled, and made soft in good consomme; mix it with a few ...
- Salt-Water Fish. Part 10
- Mackarel Boiled When the mackarel have been emptied and washed clean, put them into boiling water, with a handful of salt, and let them boil very fast, that ...
- Salt-Water Fish. Part 11
- How To Cook Skate Skate, With Caper Sauce Stew the skate in a marinade, that is to say, in a vessel with water, vinegar, salt, pepper, a sliced onion, parsley, ...
- Salt-Water Fish. Part 12
- How To Cook Mussels Au Persinet, Dites A La Poulette Wash the mussels; be particular in taking off all the threads that are found about the joint of the shell, ...
- Of Eggs In General, Omelette Moelleuse, L' Omelette Aux Fines Herbes, Fried Poached Eggs, Eggs A La Tripe, Eggs A La Maitre D' Hotel, Eggs A L'Aurore, Eggs En Surprise, Croquettes Of Eggs
- Of Eggs In General Eggs are indispensable in cookery. They are used for a prodigious number of entrees, entremets and sauces. Eggs are the fundamental stone of ...
- Andouilles Of Eggs, Eggs A La Neige, Les Cocottes, Eggs Brouilles, Entremets Of Vegetables, Cardons A L' Essence With Marrow, Cardons Au Veloute, Cardons A La Same Blanche, Cordons A L' Espagnole
- Andouilles Of Eggs Cut the whites of eggs boiled hard into fillets as long as you can make them: cut a few truffles, onions, and mushrooms the same, sweat the ...
- How To Cook Spinach, Spinach With Cream, Spinach French Fashion, Croustades Of Spinach, Spinach Au Consomme, How To Cook Endive, Endive With Gravy Of Veal, Endive Au Veloute
- How To Cook Spinach Spinach With Cream Blanch and prepare it as above, only use cream instead of broth. Boil the cream before you throw it over the spinach. If ...
- Endive A La Francaise, How To Cook Cauliflower, Cauliflowers A La Sauce Blanche, Cauliflower Au Veloute, Cauliflowers With Parmesan Cheese, Cauliflower & L' Espagnole, How To Cook Salsifis, Salsifis Au Veloute, Salsifis A L' Espagnole, Fried Salsifis, Salsifis En Salade Or Aspic
- Endive A La Francaise The same preparation again as in No. 1. When the endive is done in the broth as above, reduce it quite dry; put in a quarter of a pound ...
- How To Cook Artichokes, Artichokes Au Naturel, Artichokes A L' Estouffade, Artichokes A La Barigoule, Artichokes A La Provencale, Fried Artichokes, Artichokes A L' Ltalienne
- How To Cook Artichokes Artichokes are fit to eat only when young and tender. Such as are intended for l'estouffade, or la barigoule, or plain boiled, must be ...
- Artichoke-Bottoms, Artichoke-Bottoms En Canapes, Blanc For Vegetables And Cardons In General, How To Cook French Beans, French Beans A La Poulette, French Beans A La Lyonaise, French Beans It La Francaise, French Beans & La Provencale, How To Cook White Beans, White Beans A La Maitre D'Hotel
- Artichoke-Bottoms Artichoke-bottoms require to be turned very nicely, and the most tender leaves are to be left on, that the inside of the artichokes may be ...
- White Beans A La Lyonaise, The Puree Of White Beans, The Same As Above, Brown, How To Cook Asparagus, Asparagus With Sauce Blanche, Dites En Batonets, Asparagus Peas, How To Cook Cucumbers, Cucumbers Farcis
- White Beans A La Lyonaise Cut a few onions into dice, and fry them in a little butter till they are of a light brown colour; then add to them two spoonfuls of ...
- Cucumbers A La Poulette, Cucumbers Cardon Fashion, How To Cook Sea-Kale & Brocoli, Sea-Kale, Brocoli, How To Cook Potatoes, Potatoes A La Maitre D'Hotel, Fried Potatoes, Puree Of Potatoes, Croquettes Of Potatoes, Casserole Of Potatoes
- Cucumbers A La Poulette Cut some cucumbers in the shape of half-crown pieces, marinade them for half an hour in a little salt and vinegar; next drain them in a ...
- Souffle Of Potatoes, Gateau Of Potatoes, Biscuits Of Potatoes, How To Cook Young, Or New Green Peas, Stewed Green Peas With Bacon
- Souffle Of Potatoes The souffle requires the potatoes to be well done also. When they have boiled a sufficient time in water, strain them through a hair sieve, ...
- Peas Plain Boiled, Green Peas A La Paysanne, Of Peas In General, Peas, French Fashion, How To Cook Windsor Beans, Windsor Beans A La Poulette, Windsor Beans A La Poulette. Another Method, Beans And Bacon, How To Cook Turnips, Turnips With Sauce Blanche
- Peas Plain Boiled Set some water boiling. When it boils, throw in the peas with a little salt. When done enough, drain them, and empty them into a stew-pan, ...
- Turnips Glazed, Pear Fashion, The White Puree Of Turnips, The Brown Puree Of Turnips, How To Cook Carrots, Carrots A La D'Orleans, Puree Of Carrots, Souffle Of Carrots, How To Cook Celery, Celeri A L' Espagnole, Celeri With Sauce Blanche, For The Puree Of Celery (See Sauces), How To Cook Sweet Entremets. Apples, Apples A La Portugaise, Miroton Of Apples
- Turnips Glazed, Pear Fashion Select a few fine turnips; turn a sufficient number to cover, or to fill the dish; stew them in a little broth with a little sugar, ...
- Suedoise Of Apples, Chartreuse Of Apples And Fruit, Turban Of Apples
- Suedoise Of Apples Make a marmalade of apples as compact as possible. Then take small pieces of apples cut into corks, and of different colours. To dye them ...
- Of Rice For Entrees And Entremets, Rice For Entrees, Souffle Of Rice, Rice Gratine, Turban Of Rice, Casserole Of Rice
- Of Rice For Entrees And Entremets Carolina rice is generally the best. It must be observed, that rice which has been wetted by the sea, has lost its savour, ...
- Cassolettes Of Rice, Le Gateau De Ris, Or Rice Cake, How To Make Croquettes of Rice, Croquettes Of Rice, Croquettes With Apricot Marmalade, Croquettes Stuffed With Apples
- Cassolettes Of Rice The rice is to be prepared as above, No. 1, but must be put into smaller moulds, those called dariole moulds. Mind that the cassolettes are ...
- Souffle Of Apples In A Bordure Of Rice, Charlotte Of Apples Mixed With Apricots, Of Creams In General, Lemon Cream, Egg And Water Cream, Eggs Au Bouillon, And Reversed
- Souffle Of Apples In A Bordure Of Rice Prepare your rice as in No. 3. Keep it of a strong solid substance, dress it up all round a dish, the same height as a ...
- Eggs A La Neige, Italian Cream, Cream Au The, Orange-Flower Cream, Pine-Apple Cream, Coffee, Chocolate & Vanilla Cream, Coffee Cream, Chocolate Cream
- Eggs A La Neige Take the whites of six eggs, which will be enough for an entremet; whip them till they get thick; have some milk boiling over the fire in a ...
- Cream A La Vanille, Cream A La Genet, Dite Au Caramel, The Manner Of Melting Isinglass, Cabinet Pudding, Or Chancellor's Pudding
- Cream A La Vanille Take one or two sticks of vanilla, which infuse in some boiling cream: next put in the eggs as you do for other creams. If you are making a ...
- Souffle, Or Cake Of Tapioca, Tapioca Gratine, Croquettes Of Chesnuts, How To Make Souffles For Entremets, Souffle Of Potatoes With Lemon
- Souffle, Or Cake Of Tapioca Tapioca is an article that swells very much, and which requires a long time to be done thoroughly. If you boil it over too brisk a ...
- Souffle Of Orange Flower, Souffle Of Ground Rice, Souffle Of Bread, Souffle Of Coffee, Souffle Of Chocolate, Omelette Souffle, Pancakes, French Fashion, Pancakes
- Souffle Of Orange Flower Dilute a little flour with half cream and milk; set this pap on the fire to boil; when the flour is done, put a little salt, a little ...
- Jellies Of Fruit, Strawberry Jelly, Raspberry Jelly, Red Currant Jelly, Currant Jelly With Raspberries, White Currant Jelly, Cherry Jelly, Jelly And Miroton Of Peaches A La Ude
- Jellies Of Fruit It is to be observed, that all jellies made of what i scalled red fruit, must be worked cold, and be put on ice very promptly. If you were to ...
- How To Make Orange & Lemon Jelly, Orange Jelly, Lemon Jelly, Mosaic Jelly
- How To Make Orange & Lemon Jelly Orange Jelly Eighteen oranges are requisite to make a good jelly. Peel lightly six oranges, and throw the peel into a little ...
- Pine-Apple Jelly, Calf's Foot Jelly, Madeira Wine Jelly, Fromages A La Glace, Or Fromages Bavarois, Fromage D' Abricots
- Pine-Apple Jelly The pine-apple, although a very odoriferous fruit, is not very juicy. Clarify some sugar, (See No. 6,) take the rind of a pine-apple, and turn ...
- Fromage Of Strawberries, Fromage Of Raspberries, Fromage With Orange Flowers, Fromage A La Vanille, Fromage An Marasquin, Fromage Au Chocolat, Fromage Au Cafe, Marbled Jellies, Marbled Cream Au Cafe, Marbled Cream, White Vanilla And Chocolate
- Fromage Of Strawberries Take a pottle of strawberries, make a puree of them, put a sufficient quantity of sugar to sweeten it well, and add a little clarified ...
- Hot And Cold Pastry, Pate Brisee
- Hot And Cold Pastry It will not be amiss to observe in this place, that notwithstanding the immense number of articles of pastry that may be made, you proceed ...
- Cold Pie En Timballe, To Make Cold Or Hot Pies, Either Of Fowl, Or Game, Either Dressed Or In Timballes
- Cold Pie En Timballe THIS sort of pie is preferable in taste as well as in appearance. The paste is made as under: choose a stew-pan that will let the pie out ...
- Paste For Hot Raised Pies, Hot Water Paste, Truffles, Truffles, With Champaign Wine, Truffles A L' Italienne
- Paste For Hot Raised Pies For a dish of entrees, take a pound of flour, half a pound of fresh butter, three yolks of eggs, and a pinch of salt. Sift the flour ...
- Timballe For Macaroni, Paste For Tourtes And Tarts, How To Make Puff-Paste
- Timballe For Macaroni The paste for a hot timballe must be a little more delicate than for a cold pie; put therefore more butter into it. Take a pound of flour, ...
- Pastry For Entrees, Vol Au Vent, Vol Au Vent For Sultane, Petits Pates Of All Sorts, Small Timballes For All Sorts Of Entrees, Or For Darioles A La Cream Of Every Flavour, Dariole A La Cream, Ramequins A La Sefton, Common Ramequins
- Pastry For Entrees Vol Au Vent Vol au vent is to be made the same as puff-paste, only you must give in this instance six turns and a half; cut the vol au vent ...
- Cheesecakes, French Cheesecakes, Pastry For Entremets, Gateaux A La Polonoise, Puits D' Amour Garnished With Jam, Petites Bouchees Garnished, Lozenges Garnished, Feuillantines Pralinees, Gateaux A La Manon, Croques En Bouche, Feuillantines Garnished
- Cheesecakes Put some curd from the dairy, into the mortar, with a bit of very fresh butter, a little salt, a whole egg, and two yolks; rasp the peel of a lemon ...
- Petits Paniers, Garnished With Jam, Petites Nattes, Decorated, Little Cockades Garnished, Apricot Cakes Trellised, Brioche Paste
- Petits Paniers, Garnished With Jam Spread some puff-paste on the dresser, about two-eighths of an inch thick, then cut with a cutter of this shape put them ...
- Nougat, Sweet Entremets And Hot Pastry
- Nougat FOR an entremet, cut three quarters of a pound of sweet almonds, and mix with them six or eight bitter almonds. Before you cut the almonds into dice ...
- Royal Paste, Dite Au Choux, Dry Meringues
- Royal Paste, Dite Au Choux This paste is the basis of many sorts of pastry ; it is used to make an infinite number of entremets of various forms, and of ...
- Basket Of Petits Choux A La Chantilli, Choux En Biscuits, Dits Gateaux A La D'Artois, Savoy Biscuits, Hot
- Basket Of Petits Choux A La Chantilli The same paste again, only in this case make the choux very small, rolling them on the paste-board with a little flour; ...
- Savoy Biscuits, Cold, Paste For Tarts, Almond Paste
- Savoy Biscuits, Cold Take a little more than half a pound of very fine dry flour, one pound of very dry pounded sugar, and fourteen or fifteen eggs very fresh; ...
- Tartlets Of Almond Paste, Tartlets Of Almond Paste With Strawberries, Tartlets Of Jam, Gauffres A La Flamande, Genevoise Paste
- Tartlets Of Almond Paste ButtEr some tartlet moulds, and after having spread the paste on the dresser, cut it with a cutter to the size of the moulds; put a ...
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