EASY

RENCH
COOKERY

uguste Mario

Cornell University Library

TX 719.M34
Easy French cookery, containing over 300

3 1924 000 477 657

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EASY FRENCH COOKERY

EASY

French Cookery
Containing over 300 Economical and
Attractive Recipes from a

Celebrated Chefs

Note-Book

BY

AUGUSTE MARIO
Late of the Carlton, Cecil
Cag Royal and
Criterion

With Eight Full-pagb Plates

CASSELL
New

London,

AND COMPANY,

LTD.

York,' Toronto and Melbourne

1910

TX
M3^

kVL RIGHTS RESERVED

PREFACE
This
the

little

book has been

purpose

express

women
and

of

compiled

enabling

English-

to practise French cookery capably

economically.

For

many

years,.

Mario, a chef of wide experience, well

both

in

England

and

economical

French

published,

for

on

M.'

known

the Continent,

most attractive and

collected recipes of the

now

for

dishes,

the

and they

first

time,

in

are
this

volume.

has long been the opinion of English

It

housewives that French cookery

and

for

difficulty

that
in

reason,

is

expensive,

and because

obtaining simple

of

the

recipes,

few

English kitchens have witnessed the making

of those appetising dishes which,

except in

France, are to be enjoyed only at the best

hotels

and restaurants.

M. Mario's recipes

PREFACE
and

hints

prove

conclusively

French cookery need be neither

that

good

difficult

nor

costly.

The book
fully

number

also contains a

selected

menus,

in

English

French; and in the recipes

will

of care-

and

in

be found,

except in cases where such information would

be superfluous, instructions as to

how

the

dishes in these bills of fare can be produced

successfully

by any

intelligent

woman

with

a preHminary knowledge of cuUnary principles

and a love

for the assuredly delightful

and truly feminine

art of fine cookery.

CONTENTS
Hints for Shopping
Hints for the Kitchen

Table Decoration and Service

Relishes or Appetisers (Hors d'OEuvre)

Soups
Fish

Eggs
Entries

Sauces

Roasts

Vegetables
Salads

Sweets

Ices

Savouries, etc

French and Turkish Coffee

ChampagneSj Wines, Liqueurs and Cups

Menus
Menus
Menus
Menus

for Dinners

for Short Dinners

for Lunches
for Cold Lunches

English Index

French Index to Recipes

LIST

OF PLATES

Specimen of Table Decora

EASY FRENCH COOKERY

HINTS FOR SHOPPING
Do

simply give your orders and

your butcher or fishmonger to cut
you your meat or fish at his own discretion, but remain and see it cut or prepared
not

allow

yourself.

Tender meat is usually judged by the

brownness of the outer skin of the exposed
fat, the smoothness of the grain, and the
soft white fillets or fibres on the surface of
the meat.

Meat, to be in really good cooking condition,

should not

be freshly

killed,

but

should have been properly hung for at least

seven days.
It is essential that the larder in

which

meat and game are kept should have a

draught

or

through,

besides

current

of

being

cool

kept

air

passing

cold

by the

aid of ice during the hot months,

as

the

EASY FRENCH COOKERY

cold air not only tends to keep

but

helps

to

make

it

meat

fresh,

more tender and

more nourishing.
Foreign meats may be recognised by
the coarse grain and the slightly swollen state
of the veins

making

they are generally used for

stews,

ragouts,

or

any dishes

which the quality of the meat

is

in

coverecj

by means of sauces.
The best veal comes from France, where
the calves are most daintily fed, eggs and,
similar

luxuries

forming a

part of

recognised diet.

EngUsh calves are

turned into the

fields

their

usuallj|

with their mothers,

and obtain little other nourishment than

Nature provides for them, the result being
that their French neighbours obtain more'
favour when finally criticised on the table.^
Veal should be smooth in grain, and quite
white.

When
head, and

buying

fish,

Uft ttie gills near the

if they are of a bright red

it may
be taken as a sign of freshness. If, on
ihei
other hand, the giUs are dull or dark
in'
appearance, it is in most cases a sure indica-

HINTS FOR SHOPPING

tion that the fish has been kept too long

and

is

not worth purchasing.

and
trout should be cooked very fresh, and
whitebait should be cooked the same day
Soles,

as
ice

Red

caught.
for

their

turbot,

brill,

haddock,

mullets will keep on the

three or four

good

cod,

qualities

days without losing

so also

will

salmon

or mackerel.

Game

of

all

descriptions

for varying periods,

some

can be kept

varieties remain-

ing good for as long as fifteen days in a

proper

larder,

partial to high

to

preserve

it

but the diner who

game would do
longer

is

not

better not

than three or four

days. Game should have, when bought, a

plump and firm appearance.

Great care should be taken that foreign

partridges, pheasants, etc., are not

Native birds

may

the black rings round the

legs.

as English.

are absent on the foreign

palmed

off

be known by
These rings

game, which has

an altogether coarser appearance.

Chickens, ducks, and turkeys should have

white

appearance,

and not be

coarse.

EASY FRENCH COOKERY

They

can,

if

necessary, be kept five or six

days in the larder before being prepared for

The very best poultry is that
which has been reared on a farm.
the table.

HINTS FOR THE KITCHEN

Always wash
by

vegetables

means all insects

Keep a special knife

Do

salted

in

water;

are killed.

this

for onions.

not have a roaring

fire;

it

is

un-

necessary.

Always

make

dish

appetising; half the battle

of

look
is

nice

and

then won.

Never omit to taste a sauce.

Press fruits in wooden presses, as presses
metal easily corrode and cause the colours

of the fruits to fade.

Thoroughly scald

all

new saucepans and

stewpans before using.

Each culinary utensil should have its

place, and should be kept in it when not
in actual use.
The untidy cook wastes half
her time looking after things which she has
lost or mislaid.

The

correct temperature for a cellar

(sixty degrees

Clarets

is

Fahrenheit.

and

Burgundies

should

be

EASY FRENCH COOKERY

warmed, Moselles or hocks should

slightly

be iced.

Try any new dishes yourself before experimenting on other persons.

Do

not lose your temper when anything

burns through your carelessness
and never
;

use bad language to the saucepans.

Remember

that

cooking

and that the knowledge

acquired,

leading
year.

is

chefs

of

it,

very valuable.

is

a fine

when

Many

enjoy a salary of

art,

perfectly
of

the

{,i.,ooo

TABLE DECORATION AND SERVICE

The

table-cloth

should be spotlessly white,

and should be laid without being creased.

A lamp or candelabrum, with soft red
shades,

preferably of

silk,

gives

the table

Entwine round
and provide three or four
small vases of flowers, either carnations and
roses, or lilies-of-the- valley and roses, relieved
a comfortable appearance.

it

little

smilax,

with maidenhair fern or asparagus fern, or

any flowers of the season.

Do

not endeavour to have a flower for

every colour of the rainbow.
Nothing is

more

select

and refined than

three colours,

tastefully

two or
blended, and delijust

cately arranged with green.

In table

decoration

pretty

effect

is

ensured by quality and taste, not by quantity.

Take care that the flowers are not so high

as to prevent the guests from seeing each
other.

Now

lay a small dessert plate for each

EASY FRENCH COOKERY

person
quite

dining,

plainly

on which
folded

or

napkin

the

comer

place

with

becomes disagreeable to
the habitual diner to find his napkin fantastically arranged, perhaps with finger marks
Place a little
and creases all over it.
dinner roll on each napkin, a small knife
and fork, and one soup spoon at the sides
of the plate.
One wine and one water
rolled

under.

It

glass should complete the convert.

Avoid placing too much

of

lot

table,

unnecessary
as

it

silver

paraphernalia

interferes with the

and a
on

the

comfort of

the guests, besides being at this period quite

out of the " mode."

Hors d'oeuvre should be arranged on

a tray which has a napkin on it, and should
be handed round.
If the dining
party
does not .exceed three or four persons, and
if there is room to arrange the hors d'oeuvre

on the

table,

this

should be done before

the guests take their seats.

The waiter or maid should always take

make a noise or get flur-

great care not to

ried,

but should move about quietly.

When

TABLE DECORATION AND SERVICE

la5ang service for a dish, place the articles

on a napkin-covered plate. This wiU deaden

the sound of clinking silver.
In order that the fingers

may

not

soil

the sides of the soup-plates, a second plate

should be placed underneath before ladling.

Always serve wine from the right side

of a guest, and pass the dishes from the
left.
Never pass the arm or hand in front
of

him.
to

diner
It

is

disturb

reach

the

reach

to

much
him

something

for

better to
in

required

order
object

past

and

apologise

that

may

you

quite

comfort-

ably.

When
course,

the dinner has reached the sweets

make a

partial

clearance

of

the

Take away aU plates,

and crusts, and remove all

table before serving.

empty

glasses,

crumbs.

When

coffee is

about to be served,

lay a napkin over the cloth, should

it

be

in the least soiled.

tepid water on a
be
sHce
of lemon and
plate,
a
a dash of rose-water in each bowl.

Serve finger-bowls of

and

By

this

let there

time the servants should have

10

EASY FRENCH COOKERY

cleared the sideboards of all dishes, plates,

and

silver,

and with the exception of one

number of persons

or two, according to the

dining, should leave the room.

RELISHES OR APPETISERS
(Hors d'CEuvre)

HoRS

d'oeuvre

and cold

and

two

of

are

kinds

hot

are generally served at the

commencement

dinner

of

luncheon,

or

or

immediately following the soup.

Cold

hors

d'oeuvre

are

composed

of

salted fish, sausage,

various salads, or un-

cooked

as

such

foods,

Westphalian

smoked salmon, and smoked

d'oeuvre are

little

eels.

ham,

Hot hors

patties or pasties, rissoles,

and garnished toasts. They are

served very hot on a daintily folded napkin
croquettes,

or pretty dish-paper.

Cold hors

d'oeuvre are the

lar of the two,

more popu-

because they are so

much

more easily prepared, and can be re-dressed

and served a second time. The object of
the hors d'oeuvre
tite,

is

to stimulate the appe-

and increase the

relish

for the

more

substantial viands that are to foUow.

It

is

usual to

serve

a small glass of

EASY FRENCH COOKERY

12

sherry,

vodka,

madeira,

an

or

American

cocktail with this course.

I.

BUTTER
(Beurre)

Always serve a dish

fresh

with

butter

the

of

small pats of

hors d'ceuvre,

and

dress with tiny sprigs of parsley.

2.

DRESSED ARTICHOKES
(Artichauts Poivrade)

Cut some very young green artichokes

quarters,
and soak them in cold

into

water

till

and

pour

(No.

224)

fairly

over

arrange on a dish,
thickened French dressing
soft

them

chopped parsley, and

3.

sprinkle

Httle

serve.

CUCUMBER SALAD

(Concombres en Salade)

Thinly

slice

the

cucumbers,

and

mix

RELISHES OR APPETISERS
lightly

sprinkle

with

French dressing

(No.

with some finely-chopped

4.

13

224)

parsley.

PRAWNS

(Crevettes roses)

Arrange ten or twelve prawns on a

bed of parsley, and serve quite plain.
If an important dinner, remove the plates
as soon as the prawns are eaten, and place
a finger-bowl, with a shce of lemon in it,
and a clean napkin on each plate for each
taking care to remove the first
guest,
napkin.

5.

CAVIARE

(Sturgeoa's Eggs)

(Caviar)

The best caviare comes from Astrakhan,

and can be purchased at most of the leading
stores and provision dealers'.
should be served in the tin or earthenware bowl in which it has been bought, and
It

placed in a receptacle

containing

ice.

EASY FRENCH COOKERY

14

small tray of quarters of lemon, hot dry

and finely-chopped onion
butter,
toast,

should be handed round with this course.

SARDINE TOAST

6.

(Canapes aux Sardines)

Mix a little butter with some Gorgona

anchovy sauce, and spread on small squares
or strips of hot toast.

some

and lay on each

piece of toast place under salamander or in
the oven a minute or two, squeeze a httle
lemon on each, and serve.
Skin

sardines,

7.

CAVIARE TOAST

(Canapes au Caviar)

Butter some small squares of toast and

place on each a thin layer of caviare

serve

with some chopped onion and lemon separately.

This hors d'oeuvre can be served
either hot or cold.

RELISHES OR APPETISERS

15

ANCHOVY TOAST

8.

(Canapes aux Anchois)

and

Butter a thin piece of hot toast

place on

a thin layer of hard-boiled egg-

it

yolks which

have previously been passed

through a sieve; add a layer of fillets of
border

anchovies,

the

edge

the

of

toast

with finely-chopped parsley, sprinkle a few

whole capers on top, and serve either hot

or cold.

9.

TUNNY FISH TOAST

(Canapfe au Thon marin6)

some anchovy sauce with some

cut the
butter and spread on hot toast
tunny fish into thin layers and lay on

Mix

a small space between each

toast, leaving

piece

of

fish

alternately

kins
or

and

long

cold.

in

some

finely

place

chopped

gher-

into small squares

Cut
and serve

parsley.
strips,

partitions

these

either

hot

or

EASY FRENCH COOKERY

i6

10.

HASHED TUNNY FISH TOAST

(Canapes au Thon hach6)

Butter toast as in last recipe, then finely

chop the tunny fish add a shake of cayenne

pepper and a pinch of salt, and place on toast.
;

II.

VARIOUS RUSSIAN TOASTS

(Canapes k la Russe varies)

These are
as

diffagf't

caviare, .^Mamn,

any

of

ham,

;'*Westphalian

or

two or three of
and garnished with

thosdlist^f given;

each dressed oir

a

such

'Ifckinds of toasts,

(jilish,

little parsley.,

For
squares^

sij

A,

prepare,

^ij^riTns

of

anchovy

toast, srw'ftd V^s^mon toast,

four

say,

caviare

toast,

and tunny

fish

toast.

The
little

or

m^^cles in the following

obtainable

thinly-sliced

round the
is

list

require

no ^preparation, and are very

dish,

necessary.

parsley,

little

lemon

or

forms

all

easily

beetroot,

tomato,

or

arranged

the garnish that

RELISHES OR APPETISERS

17

Salami.

Italian Sausage.

Saucisson de Lyon.

Lyons Sausage.

Jambon de West-

Westphalian Smoked

Ham.
Smoked Salmon.
Smoked Sprats.
Smoked Herrings.

phalie.

Saumon

fumi.

Keiller Sprotten.

Harengs fumSs.
Anchois de Norvege.
Anchois de Gorgona.

Norwegian Anchovies.
Gorgona Anchovies.

Sardines

Sardines in

d,

I'Huile.

Oil.

Sardines aux Tomates. Sardines in Tomatoes.

Olives.

Olives.

Royal Natives.

Royal Natives

(Eufs de Pluvier.

Plovers' Eggs.

Filets de Hareng.

Fillets of Herring.

(Oysters).

Salzgurken.

Salted Cucumbers.

Cornichons.

Gherkins.

Radis.

Radishes.

The

following recipes (Nos. 12-15) should

appeal strongly to

pUfy the

my readers,

thrift of the

articles required to

as they

exem-

cook or housewife.

The

compose these appetis-

ing dishes need only be those which remain

EASY FRENCH COOKERY

i8

from the previous day, and would in

households be considered useless,

12.

many

FISH SALAD

(Salade de Poisson)

Bone and remove

cold boiled fish
plaice,

eel,

such

or

red

all

the skin of some

as turbot,

mullet

sole,

and

cut

cod,
as

nearly as possible into equal squares.

Take two or three cold boiled potatoes

each pound of fish, and cut into thin
slices and place in a bowl with the fish
then add either cold French beans, caulito

flower,

peas,

tomatoes,

or

bottoms

of

Chop a little onion and

parsley very finely, and sprinkle the salad
green artichokes.

with

it.

Now
(No.
as

add a thickened French dressing

224), and mix together carefully so

not

pieces.

some

to break the potatoes into tiny

Place in a salad-bowl and sprinkle

finely-chopped

beetroot

in

centre.

Arrange round the salad-bowl some thinly

sliced tomatoes and some thin fillets of

RELISHES OR APPETISERS

19

anchovies, tapering these to the centre of

the beetroot.

decided

improvement

is

to

months

place

an
ice pail for about three-quarters of an hour
before serving them.
these salads during the hot

13.

in

BEEF SALAD

(Salade de Boeuf)

Same
the

recipe as the Fish Salad, omitting

fillets

of anchovies.

The beef

for this salad should be that

which has been used for making soup or

gravy;

it

should be cut into thin

strips

about one inch square.

finely chopped in with

a decided improvement.

little piccalilli

the dressing

is

14.

VEAL SALAD

(Salade de Veau)
Is prepared in the

Salad.

same way as the Beef

EASY FRENCH COOKERY

20

CHICKEN SALAD

15.

(Salade de Poulet)

Bone and cut into fairly thin strips some

cold chicken. Then for half a chicken take
two fairly sized apples and cut into strips
the same as the chicken.
Cut some tomatoes into sixteen pieces,
and mix all together with a Mayonnaise
sauce (No. 211).

16.

TUNNY FISH SALAD

(Salade de Thon)

Same

recipe

as Chicken Salad (No. 15),

using tunny fish instead of chicken, omitting

the apples, and adding capers and chopped

parsley.

17.

ANCHOVY SALAD
(Salade d'Anchois)

Cut

some

carefully

anchovies into fine

wise on dish.

fillets,

washed Gorgona
and arrange cross-

RELISHES OR APPETISERS

21

Finely mince white and yellow of an

egg separately, also some parsley, gherkins,

and beetroot.
knife,

Now, with the edge of a

take a httle of each and place separ-

ately on each side of the anchovies, putting

first

chopped white of egg, then

then chopped yolk of egg, then

the

parsley,

In

beetroot.

the

centre

of

each

httle

square of anchovy place a caper, trim edge

dish with beetroot cut into tiny ovals,

of

and pour a

little

18.

salad oU into centre.

TOMATO SALAD

(Salade de Tomates)

SHce

one

or

two firm tomatoes and

arrange on oval dish

chopped

onion,

sprinkle Ughtly with

pour

little

French

dressing (No. 224) over centre of tomatoes,

and

sprinkle

over

this

a httle chopped

parsley.

alternately

cucumber.

may

be varied by placing
sHces of tomato, potato, and

This salad

EASY FRENCH COOKERY

22

19.

NICE SALAD

(Salade Ni5oise)

Cut

into

small,

regular

p;eces

celery,

tomatoes, potatoes, and French beans, and

arrange

bowl;

separately

pour

(No. 224)

in

dish

and mix

over,

or

salad-

French dressing

thickened

together just

all

before serving.

20.

POTATO SALAD

(Salade de

Pommes)

some cold boiled potatoes into

Chop some vinegar or mustard
pickles up very finely, with some onion
and parsley, and mix all together in a
Cut

thin

slices.

bowl with a French dressing (No. 224)

arrange on a dish, sprinkle with some
chopped parsley or beetroot, and serve.

2L POTATO
(Salade de

Same

AND ANCHOVY SALAD

Pommes aux

preparation

Anchois)

as last,

adding some

RELISHES OR APPETISERS
finely-chopped
finely

anchovies

arranged

cut

on

and
the

23

some

fillets

top,

when

dressed in dish.

22.

RUSSIAN HERRINGS
(Harengs a la Russe)

some raw salted herrings, and

day or two in oil with some
sliced onions, cloves, and pepper.
Make a salad with some cold boiled
French beans and French dressing (No.
and place on a long oval dish;
224),
lay two fiUets of herrings on each side
of the salad, and garnish the sides of
and
the herrings with sliced- beetroot
tomatoes arranged alternately, and three
little piles of chopped garlic, onion, and
Fillet

place for a

parsley round dish.

25.

GORGONA ANCHOVIES
(Anchois de Glorgona)

Are purchased in square bottles ; they should

be well washed in two or three waters,

24

EASY FRENCH COOKERY

cleansed

and

dressed

with

filleted,

placed on
plain

little

dish

salad

and
oil

garnish the edge with parsley and beetroot.

DRESSED EGGS

24.

((Eufs k la Vinaigrette)

Cut

into

quarters

round

or

slices

and

egg for each

with a thin Mayonnaise sauce (No. 211) into
which has been worked a little anchovy
dish,

hard-boiled

dress

sauce.

25.

STUFFED EGGS
((Eufs farcis)

Cut three or four hard-boiled eggs in

halves and remove the yellow, taking care
cut a thin slice
not to break the white
from the bottom of each, so that they
;

stand upright.

Mash the yellow up

with a fork, add a
sauce, half

sauce

finely

little

in a

plate

cayenne, anchovy

minced gherkin, and Mayonnaise

(No. 211)

mix

all

together

to

RELISHES OR APPETISERS
firm paste, and

replace

in

the

25

halves

of

white with a teaspoon; garnish the dishes

with a

beetroot.

little

JELLIED EGGS

26.

((Eufs poches a la Gelee)

Pour

some good

jelly

soup,

either

of

veal or chicken, to which has been added a

into a suitable dish (a round

little gelatine,

one

best)

is

poached eggs,
night.

add two or three soft

and place on the ice over-

It should

27.

be

jellied in

the morning.

CANTALOUP MELON
(Melon Cantaloup)

The
in

finest

Italy,

melons come from Cantalupo,

whence they derive

their

name

the rock melon, which comes from America,

is

so very similar that only a connoisseur

can detect the

Place

the

small chunks
before serving.

difference.

melon in a big bowl with

ice
at least one hour

of

26

EASY FRENCH COOKERY

Cut from the centre of one side to the

of the other, remove the pips or
seeds, and cut a thin slice of the rind from
centre

the bottom, so that

it

will

stand upright;

powdered sugar,
pepper or powdered ginger.
serve

with

salt

and

SOUPS

CLEAR SOUPS
BEEF BROTH

28.

(Pot-au-Feu)

This

soup

favour

is

with

housewife,

one

the

that

finds

or

bourgeoise,

forming,

as

it

does,

most
French
a most

nourishing and sustaining food.

It is at
the same time very economical, as the

meat

utilised

afterwards

served

a
dish, with the vegetables arranged around,
or is converted into Beef Salad (No. 13).

The

beef

is

most

suitable

the

is

as

hind-

quarter or shoulder, which should be boned

and bound together with

string

the bones

can also be boiled at the same time.

Put the meat in an earthenware

or

enamelled saucepan, add some chicken giblets

and the bones of the meat, cold water, and
rough, ordinary

salt.

Place the saucepan on the

27

fire

and allow

EASY FRENCH COOKERY

28

to

boil,

As soon

skimming

off

the fat as

it

rises.

add a glass of
cold water and continue to skim off the
fat; when it has boiled again, withdraw to
edge of fire and allow to simmer for four
as the water boils,

or five hours with the lid partly tilted.

After
half

some

has simmered for two and a

carrots, leeks, and, finally,

it

hours,

add

chervil

plenty of vegetables should

be used, and they should be quite

the

parts

soup

that

are

not dissolved

fresh, as

in

the

be afterwards served with the beef.

Remove the beef from the soup, place
will

on a hot dish, and arrange some carrots

and leeks round the meat; keep warm by
the side of the fire, and serve later on with

it

a separate dish of boiled potatoes and a

remoulade sauce (No. 210).

Cut a few of the vegetables into thin

and place

slices

tureen

in the

bottom

of the soup

pass the soup either through a fine

sieve or a coarse linen cloth into a basin;

add

three

or

four

caramel to clarify
serve very hot.

it,

drops

of

essence

of

pour into tureen, and

SOUPS
29.

29

CLEAR SOUP AND VEGETABLES

(Croute au Pot)

This soup

is

prepared in the same

way

Broth (No. 28), with some small

round pieces of French bread or roUs (which
have been previously baked in the oven)
as Beef

served separately.

CLEAR CHICKEN AND BEEF SOUP

30.

(Petite Mannite)

For

this

soup

it

is

essential

to have

a marmite, or earthenware saucepan, which

can be purchased at any of the leading

French fournisseurs.
Put into the marmite from one to two
poimds of lean beef cut into inch cubes,
and the uncooked legs and wings (the

stores or

second joints) of one or two chickens; add

some veed or chicken gravy, fill the mar-

some salt and

a httle pepper, and allow to come to the
boil withdraw to the side of the fire, and let
mite with

cold

water, add

simmer very slowly

for

from three to four

EASY FRENCH COOKERY

30

Now

hours.

add

the

heart

cabbage firmly tied with

and young

carrots

When
cooked,

bread or

baked

string,

white

some small

turnips.

the vegetables are all thoroughly

put the marmite on a plate and

Some

serve.

of

roll

thin

slices

of

either

French

should have been previously

crisp.

In

serving,

and the
chicken into small pieces and place two or
three of each of the vegetables on the plate
with three or four of the sHces of baked
cut

the

beef

bread.

31.

CHICKEN IN THE POT

(Poulet au Pot)

This is made precisely like the last dish,

Clear Chicken and Beef Soup, only a whole
chicken instead of the wings must be put in
the marmite.

When

dishing up, remove the

and serve thin

meat and vegetables, as
chicken

mula.

sUces
in

the

of
last

white
for-

SOUPS

31

CLEAR SOUP

32.

(Consomm^)
In order to preserve this quite fresh from

one day to another, turn it into an earthenware vessel, taking care that no sediment
is poured in with it.
It should then be
placed

on

in

shelf

the

exposed to a current of fresh

Consomm6

larder,

and

air.

that has to be kept for three

or four days should be boiled

up morning

and evening.
In

order

indefinite

to

period,

an
must be bottled and

preserve
it

soup

for

securely corked.

33.

JULIENNE SOUP

(Consomme

Julienne)

Take four carrots, three turnips, two

onions, two leeks, three hearts of lettuce,
a small heart of cabbage, and two small
cut the turnips and carrots
sticks of celery
;

into thin shces about one inch long,

the celery, onion, and leeks.

also

EASY FRENCH COOKERY

32

Place the onions and leeks in a saucepan

with
till

some cooking butter, and let cook

brown
now add all the remaining
;

vegetables, with the exception of the cab-

bage and lettuce, and allow to cook till all

the moisture has evaporated
add salt,
;

pepper, and a pinch of sugar.

Mix with two quarts

of hot

consomm6

soup of either beef or chicken).

As soon as all comes to the boil, draw

(clear

and allow to simmer

now add the cabbage and,

to the side of the

fire

one hour;
one hour afterwards, the lettuce. A handful
or two of green peas may be added if desired.
As soon as the last vegetables are
thoroughly cooked, pour all into tureen and

for

serve.

34.

POACHED EGGS IN SOUP

(Consomm^ aux (Eufs poch6s)

Warm

some chicken or beef soup, poach

one or two eggs to each person, pour soup
in tureen, and then carefully float in the
eggs and serve.

SOUPS

ITALIAN SOUP

35.

(Consomme a

some

Boil
roni

in

I'ltalienne)

spaghetti

or

and send

to

drain

some hot chicken or

the whole come to the boil,
table with grated Parmesan

it

beef soup, let

maca-

some

water for twenty minutes

and put

it,

33

into

cheese, served separately.

36.

ITALIAN PASTE SOUP

(Consomme aux Pates

Let

some chicken

the boil;

to

allow

d'ltalie)

or beef

half

soup

a pound

of

come
pate

boil for
soup
minutes, and serve with grated Par-

to

d'ltalie
five

mesan

one quart

of

cheese, sent in separately.

37.

VERMICELLI SOUP

(Consomme au Vermicelle)

Same
35),

using

preparation
vermicelli

as ItgtUan

instea^

of

Soup (No.
macaroni,

and serving with grated Paijmesan

D

cheese.


EASY FRENCH COOKERY

34

CLEAR RICE SOUP

38.

(Consommd au Riz)
Previously boil some
for Italian

Soup (No.

rice,

and serve

as

35).

CLEAR VEGETABLE SOUP

39.

(Consomm6 Brunoise)

Cut some carrots, white cabbage, turnips,

and onions into very small squares, and
mix with boiling consomme.

40.

CLEAR CHICKEN SOUP

(Coij!sommd de Volaille)

Put

two

saucepan

into

diluted

gravy

either

remove

fat,

and

veal

pass

or

quarts

of

chicken

through

fine

sieve.

finely
two sets of chicken
add the necks and wings, with
pounds of lean beef, some carrots,

Mince
giblets;

two

turnips,

one

leek,

and one raw egg

the white of a cabbage,

put

all

into a saucepan,

SOUPS
and
of

let boil for

an hour.

the chickens

may

33

(The carcass of one

be added

Clarify with a few drops of

through a

sieve,

41.

and

serve.

CLEAR GAME SOUP

(Consomme de

Game soup

is

made

Gibier)

in

the same

as chicken soup, substituting the

way

uncooked

a hare or the legs of partridges,

of

flesh

handy.)

if

caramel, pass

pheasants,

or

grouse.

Add

also

pinch

of spice.

42.

CLEAR CHICKEN SOUP WITH RICE

(Consomme de

Boil

some

Volaille

au Riz)

rice separately

and put into

the clear chicken soup; serve with grated

Parmesan

43.

cheese, sent in separately.

CLEAR GAME SOUP WITH RICE

(Consomme de Gibier au Riz)

Same

as Clear Chicken

Soup with

omitting the Parmesan cheese.

Rice,

EASY FRENCH COOKERY

36

44.

PEASANT'S SOUP

(Soupe a

la

Paysanne)

Prepare some soup as for Julienne Soup,

and add some thin slices of bread previously
made crisp in the oven sprinkle over a
little Parmesan cheese, and serve very hot.
;

THICK SOUPS
45.

CREAM OF CHICKEN

(Crfeme Reine a la Menag^re)

Put

an enamelled saucepan or a marmite a shin of veal and one chicken's giblets

cover with six pints of cold water, add
salt, and place on the fire.
in

Skim the fat as it appears. When the

soup comes to the boil, draw to the side of
the fire, and add one leek, one lettuce, half
a turnip, and one carrot.
One hour afterwards add a quarter of a
pound of washed rice

When

the veal

is

quite cooked,

remove

SOUPS

37

from the marmiie, and pass the soup through

a fine sieve, pressing the rice and vegetables

it

also through.

Replace in saucepan and bring to the

boil.

Beat together the yellow of three eggs

and a little cream; add these to the soup,

and place on fire, but do not allow to

come to the boil. Cut some tiny squares
of veal and place in tureen with some rice,
boiled separately
pour in soup, and serve.
;

46.

ANOTHER CREAM OF CHICKEN

(Crdme de

Volaille)

whole chicken in a marmite

or a saucepan with six pints of cold water,
one onion, a stick of celery, one turnip,
and salt to taste
cook on a fairly slow
Place

fire.

When
add

the chicken

pound

is

three-parts cooked,

and let boil till

withdraw the chicken
and vegetables, which can afterwards be
served separately, or put on one side for
half a

the rice

is

of rice

quite soft

EASY FRENCH COOKERY

38

to-morrow's

hors

d'ceuvre

(No.

15)

pass

the liquid through a fine sieve, pressing the

and vegetables through, and warm again

in a saucepan till just on the point of boiling.
Beat together the yolks of three eggs
and a little cream; mix with soup, season,
and serve.
rice

47.

TOMATO SOUP

(Cr^me de Tomates)

Make a

brown butter by cooking

two ounces of butter and a little flour in a
saucepan till of a brownish colour; mix
some plain chicken or beef soup, and cook
for half

little

an hour.

Peel and halve ten or twelve tomatoes,

removing the seeds, mince a big Spanish

onion
already boiled,
and cook these
ingredients together with a little butter
in another saucepan (adding a small bunch
of parsley, salt, whole pepper, cloves, and
one laurel leaf), till the moisture has almost
evaporated.

not burn.

Stir constantly, so that it does

SOUPS

Now

press

all

through a

the saucepan containing the

let

come

to the boil,

the sieve

pepper

if

48.

into

39

fine sieve into

brown butter

and pass again through

adding salt and

tureen,

necessary.

TOMATO SOUP AND RICE

(Crfeme Portugaise)

The same

preparation

as

Tomato

rice
some previously
before serving, and allowing to come

Soup, adding
just

for

boiled

to the boil.

49.

CREAM OF TURNIPS
(Cr^me de Navets)

Cut up very small three pounds of

fairly young turnips place in saucepan with
a lump of butter, on a good fire, and let
cook till brown, stirring continuously. Add
salt and a teaspoonful of flour, mix with
some beef soup, and cook slowly on the
side of the fire for one hour; pass through
;

EASY FRENCH COOKERY

40

sieve,

replace in saucepan,

comes to the
Should

and

stir

till

it

boil.

not

it

be

thick

three or four yolks of eggs

enough,

and a

little

add

cream,

whipped together.

50.

CREAM OF BARLEY
(Cr^me d'Orge)

Melt in a saucepan three or four ounces

add a teaspoonful of flour, and
cook for three minutes
now put into the
of butter,

saucepan three-quarters of a pound of pearl

barley, and three minutes afterwards add a
quart of hot water, and bring the whole to
the

boil.

Withdraw the saucepan to the side of

fire and allow to cook slowly, and as
the liquid evaporates add a little boiUng
the

water.

As soon
all

as the barley has melted, pass

through a

sieve,

mix with some

clear

soup, and pass again through sieve into the

saucepan.

Cook without allowing to come to the

SOUPS

41

and add a thickening of four yolks

and cream whipped together; allow
to boil up, and serve.
boil,

of eggs

51.

CREAM OF LENTILS
(Cr^me Faubonne)

and
at the same time very nourishing and
This

is

is

very inexpensive

soup,

sustaining.

Boil one

pound

of hot bee^f soup.

of dried lentils in a quart

When

quite cooked, pass

together through a sieve into another sauce-

pan, and allow to come again to the

Fry
half

boil.

in a frying-pan, with a little butter,

a carrot, one onion, one turnip, and

three single sticks of celery cut into long

strips
fifteen

add to the soup

allow to
minutes, and serve.
;

52.

boil for

POTATO SOUP

(Cr^me Parmenti^re)
Boil fifteen potatoes in salted water in

the usual

way

for

twenty minutes

strain

EASY FRENCH COOKERY

42

water

off

and dry them a minute or two

the oven or at the

mouth

in

of the stove, then

pass through a sieve.

Put the sieved potatoes in a saucepan

and mix with them some very clear beef
soup or boiled milk
stir well and bring to
;

the boil, season with a pinch of sugar,

salt,

and pepper, thicken with the yolks of two

eggs and cream beaten together
put a
;

piece of butter in soup tureen,

in through sieve,

and

pour soup

serve.

few squares of fried bread

sprinkled in the soup if desired.

53.

may

be

CARROT SOUP
(Crfeme Crdcy)

Mince

finely the red part of four

of carrots,

and cook slowly

with a pinch of sugar,

salt

pounds

in a saucepan,

to taste,

and

some butter or dripping.

In about twenty minutes add five big
floury potatoes and a httle soup.
Allow to

cook slowly for fifteen minutes.

Pass through sieve, add one quart of

SOUPS
hot beef soup,

stir till it

43

comes to the boU

simmer slowly for twelve minutes, season,

and serve either with some previously boiled
rice or some httle squares of fried bread.
let

OYSTER SOUP

54.

(Cr^me aux Huitres)

Is

prepared the same as Mussel Soup (No.

56), using three

Some
fried

in

dozen oysters.

small croutons, or crusts of bread

little

fat,

may

be sprinkled in

the soup.
55.

CRAYFISH SOUP

(Bisque aux Ecrevisses)

Take two dozen crayj&sh of a fair size

and boil in half a bottle of white wine
add some finely - minced turnip, cabbage,
carrots, and onions.
Detach the back shell of the cra5^sh,
some Cra5^sh Butter
fill these shells with
(No. 225), and place on one side to garnish
the soup when completed.

EASY FRENCH COOKERY

44

Crush the remains of the fish, and mix

with the paste a quarter of a pound of breadthis in the first liquid of the crayfish,

mix
and

add a quart

fish

crumbs, soaked in some clear soup

of water in

which some

has been boiled, and four or five tablespoon-

tomato sauce.
Allow to come to the boil, withdraw to side
of the fire, and let cook slowly for half
an hour sieve, add the prepared shells, and

fuls of

serve.

56.

MUSSEL SOUP

(Soupe aux Monies)

Cover four to five dozen fresh mussels

with cold water and boil till they open
;

drain

off,

and keep the

Remove

liquid.

from their shells

and keep them warm.
Mince very finely the whole of a leek
and one onion, and cook with a little salad
oil in a saucepan; add the liquid and six
pints of hot water, a small bunch of parsley,
one laurel leaf, half a pound of rice, a pinch
the

mussels

SOUPS
of saffron, four cloves,

45

and

salt

and pepper

if

necessary.

becomes
very soft withdraw, and pass through sieve
into soup tureen; add the mussels, and
sprinkle with a little chopped parsley.
The mussel soup should be moderately

Cook slowly

till

parsley

the

thick.

57,

TOMATO SOUP AND VERMICELLI

(Pur^e de Tomates au Vermicelle)

The same preparation

Soup (No. 47), adding some
as the soup

comes to the

as

for

Tomato

vermicelli as soon
boil,

and

letting

boil for three or four minutes.

58.

PEA SOUP

(Pur6e de Pois)

pound of shelled peas in

when cooked, press through

Boil about one

salted water

a sieve, mix with some beef gravy and part

of the water in which the peas have been
boiled,

and cook

for half

an hour on a slow

EASY FRENCH COOKERY

46

fire

add to the soup a spoonful

spinach to colour

it.

of

minced

Pass again through

sieve, add a lump of butter, a pinch of

cayenne or white pepper, and a pinch of
caster sugar
boil for five minutes, and
serve with some httle squares of fried bread
;

sprinkled in the Soup.

59.

PEA SOUP AND RICE

(Puree de Pois au Riz)

The same preparation as pea soup, addsome previously boiled rice, just before
the last boiling, and omitting the fried
ing

bread.

FISH
60.

GRILLED LOBSTER

(Homard

Cut

grille

Carlton)

a lobster into equal halves

centre of the back.

Remove

down

the

the inside parts,

and put them in a soup plate.

Dip the fish in oil, place on grill, and
allow to cook till the meat is easily detachIn the meantime add some butter,
able.
chopped parsley, and a suspicion of chopped
onion, with salt, pepper, and a pinch of
cayenne, to the contents of the soup plate

work well together to form into a stiff paste.

Put the lobster on a very hot dish as
soon as cooked.

FiU the inside hollow with

the prepared paste, place the dish under

the salamander or in a very hot oven, and
allow

the

butter

conmaence

to

to

melt

pour over it a glass of brandy, and replace

imder salamander to get quite hot ; light
the brandy with a match, and serve immediately.
47

EASY FRENCH COOKERY

48

61.

DEVILLED GRILLED OYSTERS

(Huitres grill6es Diable)

Place a layer of coarse rough rock salt

on a dish, and arrange the oysters upon it.
On each oyster pour a little devilled
place under salamander or
sauce (No. igg)
;

in hot oven for twelve or fifteen minutes

serve directly with cut lemon.

62.

FRIED SOFT HERRING-ROES

(Laitances frites Villeroi)

Dip ten or twelve

oil

or melted butter,

fat

till

dish

of

and cook

a brown colour

in boiling

garnish

the

with some quarters of peeled lemon

and some

63.

herring-roes in

soft

fried parsley.

FILLETS OF SOLE WITH SPINACH

(Filets

Poach

some

de Sole Florentine)
fillets

water for ten minutes.

of

sole

in

boiling

FISH
Butter a long,

flat

49

porcelain

or

china

and lay a bed of hot mashed spinach

in the centre.
Arrange the fillets on the
spinach, and pour a hot Bechamel sauce
(No. 208) over
season with salt and
pepper, and place in oven for twelve
dish,

minutes

the top of sauce just begins to

till

Serve in the same dish, plac-

get brown.
ii.g it

on another of

64.

SOLE WITH CHEESE SAUCE

(Sole

Poach a
flat

and

finely

or

Mornay)

some
ten

for

hot

mix

grated

sauce over

minutes;

Bechamel

with

it

Parmesan
put
fish, and

cheese

butter a
it.

(No.

sauce

spoonful

of

pour the

in

oven or

fifteen

minutes,

the

under salamander for about

till

of sole in

fillets

oval dish and place the fish in

Warm
208),

sole

water

boiling

long

silver or china.

brown colour.
dish on another
and serve.

of a light

Place the
fine china,

of

silver or

EASY FRENCH COOKERY

50

65.

NORMANDY SOLE
(Sole

Normande)

Cut four fillets from a sole, and cook as in

No. 71, adding a dressing of mussels, oysters,
crayfish, trufiies cut into thin slices, three or

four small fried

smelts,

and a few bread

croutons, fried crisp in faf, all arranged round

the

sole.

66.

BAKED SOLES
(Sole

Clean as
a

many

au

Plat)

soles as necessaiy

butter

oval porcelain dish, put the fish in

flat

it,

and sprinkle over them some finely chopped

onion season with salt and pepper, and pour
on bottom of dish a glass of white wine.
Place in slow oven for twelve or fifteen
;

minutes,

basting

occasionally with a

little

melted butter.
67.

BOILED SOLES WITH MELTED BUTTER

(Sole bouill^,

Boil

the

soles

in

Beurre fondu)

the

ordinary

way,

arrange on a dish with a spray of parsley

FISH

51

head of each fish, and three or four

boiled potatoes on each tail
serve a little
at the

plain butter separately.

68.

FRIED SOLES

(Soles frites

au Citron)

Dip each sole in beaten yolk of egg, roll

Cook
in flour, and plunge into boiling fat.
for six minutes, turn them over and cook
for another six minutes, drain fat off,

dry

them slightly, and serve with

a lemon cut in two and a Uttle fried parsley.

in cloth, salt

69.

FRIED FILLETS OF SOLE WITH

TOMATO SAUCE
(Filets

Cut each

de Sole

Orlie)

sole into four fillets

dress as for fried soles,

cook and

and serve separately

some tomato sauce (No.

70.

203).

DEVILLED SOLE
(Sole Diable)

Dip each

sole in salad

oil,

and place on

EASY FRENCH COOKERY

52

about ten minutes, turning after

the sole has been on about six minutes place
on dish and pour some Devilled Sauce (No.
for

grill

over

199)

being

the

four

fish,

necessary;

place

tablespoonfuls

under

salamander

or in oven for three or four minutes, and

serve.

71.

SOLE WITH CHABLIS SAUCE

(Sole

au Chablis)

Cut into long thin

leek,

two

carrots,

strips

and a

one onion, a

stick of celery,

and

boil for five minutes.

Mince
leek,

an onion and half a

cook tiU quite brown in a little butter
finely

half

them to the
saucepan containing the browned minced
onion and leek, and fry all together until
brown
season with salt and pepper and
drain the boiled vegetables, add

withdraw from fire.

Clean two good-sized
each into three
season

to taste,

with them

pieces

soles

and cut them

put in saucepan,

and place the vegetables

just cover the soles with a httle

FISH

53

white wine, thicken the sauce by adding a

small piece of butter rolled in

Dress

on a dish with the vegetables

the

soles

and

sauce.

72.

flour.

WITH WHITE

FILLETS OF SOLE

WINE
(Filets

Cut four

de Sole au Vin blanc)

fillets

from each

pare these the same

Chablis Sauce (No.

way

71),

as

sole

and

for Sole

pre-

with

omitting the long,

thin Jidienne vegetables.

73.

FRIED SOLE WITH PARSLEY BUTTER

(Sole Colbert)

through to the bone,

beginning just below the head and terminat-

Cut a

sole

half

above the tail.

underneath on either side
ing just

draw the

flesh,

Work
of

the knife

the cut, and

without tearing or breaking,

to the right on one side and the left on

the other, so as to form a receptacle to hold

sauce.

EASY FRENCH COOKERY

54

Now

fry the fish as in

care that the receptacle

when put

into

is

No.

68, taking

properly opened

the boiling fat

drain

off

and put a cold Maitre

d' hotel sauce (melted butter and parsley)
in the opening; sprinkle a little lemon juice
on the butter, and serve.
fat,

season with

74.

salt,

BRILL

WITH SPINACH

(Barbue Florentine)
Is

prepared in the same

using

brill

in

place

of

way
sole,

as

No.

allowing

63,

to

poach a few minutes longer, and garnishing in the same way.

NORMANDY BRILL

75.

(Barbue Normande)

Take a

flat

dish

large

sufficiently

to

and butter it
sprinkle
over the fish some finely-chopped onions
and mushrooms, and add two wineglassfuls
contain the

brill,

of white wine.

FISH

53

Put the fish black side downwards on

the dish, and place one or two small pieces
season with salt
of butter on the top
and pepper, and allow to boil. When the
liquid comes to the boil, cover with a
buttered paper and finish cooking in the
;

oven, basting occasionally.

Now

take

five

the

oysters,

heads

of

mushrooms, twelve mussels, and half

a dozen prawns, and fry them in oil or butter
for from ten to fifteen minutes.
Add a little soup to the liquid and allow
to boil, stirring in a teaspoonful or more
five

of flour to ensure

As soon
on the dish

a slight thickness.

as the briU has cooked,

(a porcelain

one

dress

is preferable).

Pass the liquid from the

and mix

it

mussels and

and

allow

fish through a sieve

with the sauce made from the

oysters,

to

reduce

pour the sauce on the

mussels,

and

place
to
fish,

on a slow

fire

three-quarters
dress the oysters,

mushrooms and prawns round

sides,

serve.

Fish dannot be more daintily served

than on the easily cleaned and inexpensive

EASY FRENCH COOKERY

56

porcelain

dishes

French

now

so

much

The

in

use

in

porcelain

dish

should be set on an ordinary china or

silver

all

kitchens.

platter, to prevent possible burning of the

tablecloth.

76.

(Barbue

Take a
cut

GRILLED BRILL
Maitre d'HStel)

grille

sufficient

quantity of

brill

and

across the middle into strips, roll in

it

and place on

season,

on both

grill

oil,

allow to cook

sides, occasionally basting

with

oil;

from fifteen to twenty minutes,

and serve with some Maitre d' hotel sauce
(No. 221), either poured over the brill or

grill

for

separately.

77.

SMALL TURBOT WITH CHEESE

SAUCE
(Turbotin

Momay)

Prepare the same as in No. 64, using a

whole small turbot.

FISH

78.

57

BOILED TURBOT WITH OYSTER

SAUCE
(Turbotin bouille. Sauce aux Huitres)

Clean a small
boil the
head
twenty minutes.
;

and remove the

turbot,
fish

in

Serve

salted

water

oyster sauce

for

(No.

215) separately.

Dress the

A
may

with some floury boiled

fish

potatoes and a

little

bunch

of parsley.

thick slice fi'om the middle of a fish

be cooked and served in the same way.

,79.

TURBOT CREAM

(Turbot k la Crfeme)

Bone and cut

into

small

pieces

some

cold turbot, already cooked.

Prepare a sauce by boiling two ounces of

butter, the

same weight of flour, and half a

and reduce the whole by boiling

pint of milk,

to half the quantity

Place the fish

now pass through

on a

flat

sieve.

porcelain dish,

pour the sauce over the top, add a few

pieces of butter, and put in a brisk oven

EASY FRENCH COOKERY

58

till

brown, and serve in the same

lightly

dish.

BAKED TURBOT CREAM

80.

(Turbot Cr^me au Gratin)

Is almost the

except
the

sauce

putting the

mashed

same preparation
Uttle cream is

as No. 79,
added to

that

when reducing
fish into

it.

Just

before

the oven, garnish with

This

done by
some floury potatoes in a coarse
linen bag and squeezing them through it,
and arranging them round the sides of the
potatoes.

is

best

putting

fish.

81.

TURBOT SALAD

(Turbot Vinaigrette)

Cut some cold turbot into little squares,

and season with a French dressing (No.
224), thickened, if desired, with

onnaise

sauce

finely-chopped
dish
root

(No.

parsley

Add

211).

and

garnish round the

and hard-boiled eggs.

some May-

a little
arrange on a

sides

with beet-

FISH
82.

59

TURBOT WITH HOLLANDAISE SAUCE

(Turbot, Sauce HoUandaise)

Boil a piece of turbot for ten minutes;

set

on

boiled

dish,

potatoes

and arrange with floury

and a little bunch of

parsley.

Serve

Hollandaise

sauce

(No.

220)

separately.

83.

BOILED TURBOT WITH CAPER

SAUCE
(Turbot, Sauce

aux Capres)

Boil a piece of turbot as for Turbot with

Hollandaise Sauce (No. 82), and serve with

caper sauce.

84.

BOILED COD STEAK WITH MUSSEL

SAUCE
(Tranche de Cabillaud, Sauce aux Moules)

Cut a slice or steak of codfish, preferably from near the head, and set it in a
fish-kettle
cover with cold water, add salt,
withdraw
and allow to come to the boil
;

EASY FRENCH COOKERY

6o

to side of the
for

about

fire,

and allow to cook slowly

fifteen minutes.

Place a napkin or a dish-paper on a dish,

and garnish the cod with small floury boiled

potatoes and a little bunch of parsley. Send
to table with mussel sauce (No. 2i6), either

poured over the

served separately.

fish or

COD STEAK WITH MELTED PARSLEY

85.

BUTTER
(Tranche de Cabillaud Maitre d'H6tel)

Cook the

fish as in

No. 84, and serve with

a Maitre d'hotel sauce (No. 221).

86.

BAKED RED MULLETS

(Rougets Meunifere)

Roll one or two very fresh red mullets in

flour,

and place

in a porcelain or china oval

and pepper, and

put three or four little lumps of butter
on each fish cook in oven for about twenty
dish

season

with salt

minutes,
little

basting

lemon

occasionally.

juice over,

and

Sprinkle

serve.

1/3

'5

H ^
J '
J
iu
Q

a J
OS

FISH

6i

GRILLED RED MULLETS

87.

(Rougets

grilles

a I'Huile)

Clean and remove the liver of some red

mullets, dip the fish in

on both sides.
Mince the

oil,

season,

and

grill

up very finely, and

by mixing with some
lemon, and chopped parsley, salt, and

make
oil,

into a

livers

stiff

paste

pepper.

Dress the

fish

on a hot

strip of paste

on each

with

lemon.

slices of

88.

fish.

dish,

and lay a

Serve very hot,

FRIED RED MULLETS

(Rougets

frits)

Clean, but do not touch the interior of,

as

many

red mullets as are required

roll

in beaten eggs, then in flour or breadcrumbs

place in boiling fat, and cook for about ten

minutes.

Arrange on a dish with some

ley and lemon.

fried pars-

EASY FRENCH COOKERY

62

BAKED SMELTS

89.

(Eperlans Anglaise)
Split twelve or fifteen quite fresh smelts

as you would a herring, flour and breadcrumb

them and arrange on a buttered porcelain

on each fish set a small piece of butter,

and put them into a fairly brisk oven cook
dish

for twelve or fifteen minutes, basting

occasionally,

colour

till

them

they are of a light brown

squeeze a

little

lemon on them, and

serve.

90.

FRIED SMELTS WITH TARTAR SAUCE

(Eperlans

frits.

Sauce Tartare)

Flour and breadcrumb twelve or fifteen

fresh smelts, put them into boiling fat, and
cook till brown drain off fat, dress on a dish
with a garnish of fried parsley, and serve with
;

Tartar sauce (No. 212), sent in separately.

91.

GRILLED MACKEREL

(Maquereau Maitre d'H6tel)

Split

open a mackerel, dip

in

oil,

and

FISH
on the

place

the

fire;

grill,

63

with the skin

neeirest

sprinkle with a little salt.

After

about five minutes turn the fish and cook

for another five minutes, basting occasionally with a httle

oil.

on dish, and place a lump

of melted butter and parsley in the centre
of the fish
season lightly with salt and
pepper, and serve very hot.
Dress the

fish

BOILED MACKEREL WITH PARSLEY

92.

SAUCE
(Maquereau, Sauce Persil)

Clean the mackerel and place in a

kettle

cover

it

fish-

with cold water to which

has been added a teaspoonful of vinegar,

and

boU for a quarter of an

hour, drain water off, and set the mackerel
on a dish.
Pour over the fish (or serve separately)
salt to taste;

a parsley sauce, made with milk, a httle clear

gravy,

a teaspoonful

chopped parsley.

of

flour,

and some

EASY FRENCH COOKERY

64

93.

BOILED MACKEREL WITH MELTED

BUTTER
(Maquereau, Beurre fondu)

Boil a mackerel and send to table with

some

plain melted butter, served separately.

Plain

potatoes

boiled

handed round with

94.

should

also

be

this dish.

WHITEBAIT

(Blanchailles)

Whitebait to be good should be cooked

the same day as caught, and served very
hot.

Put the whitebait in a frying sieve, and

shake them
sprinkle some flour on them
together and plunge the sieve into boiling
;

fat

as soon as they are brown, which, should

the fat be properly hot, will take but two

or three minutes, drain the fat off

sprinkle

and serve with

brown bread-and-butter, and a lemon cut

with

salt,

in quarters.

dress on

dish,

FISH

65

DEVILLED WHITEBAIT

95.

(Blanchailles Diable)

Cook

as

with salt and a

well,

drain off

before,
little

fat,

sprinkle

cayenne pepper, shake

and serve with brown bread-and-butter

and cut lemon.

96.

FRIED HERRINGS
(Harengs

The

frits)

herrings should be very fresh.

Clean

them, sprinkle them with salt and dip them

in

some milk; put

cooked; drain

and

97.

into boiling fat, fry

off fat,

till

and serve with lemon

fried parsley.

GRILLED HERRINGS WITH MUSTARD

SAUCE
(Harengs

grilles.

Sauce Moutarde)

Clean three or four fresh herrings, leaving

the roes in

them

dip in

oil

and cook

for

minutes on the griU dish them,

and serve with them a mustard sauce.

six or seven

EASY FRENCH COOKERY

66

98.

BOILED SALMON WITH HOLLANDAISE

SAUCE
(Saumon, Sauce HoUandaise)

Take a small salmon, or one or two slices

salmon, according to the number of
persons dining, and boil in salted water;
place a frilled paper on a dish, and serve the
of

salmon with small floury boiled potatoes.

Serve a HoUandaise sauce (No. 220) separately, also hand round a sliced cucumber salad.
99.

BOILED SALMON WITH OYSTER

SAUCE
(Saumon, Sauce aux HuJtres)
Boil

serve

and dress salmon as

with oyster

poured over the

sauce

fish

in No. 98,

(No.

215),

and

either

or sent to table in a

sauce-boat.
100.

BOILED SALMON WITH MUSSEL,

SAUCE,
(Saumon, Sauce aux Moules)

Boil

some

slices or

a piece of salmon, and

FISH

67

pour over them

(or serve separately) a mussel

sauce (No. 216), as in Salmon and Oyster

Sauce (No.

lOI.

99).

GRILLED SALMON WITH TARTAR

SAUCE
(Tranche de Saumon grilM, Sauce Tartare)

Dip a thick

salmon in oil, and

place on grill
cook both sides, allowing
ten minutes to each side place on a papered
slice

of

dish,

previously garnished with

slices

of

thin

half-

lemon and sUced beetroot placed

Serve a Tartar sauce (No. 212)

separately, and hand round a thinly sUced
alternately.

cucumber

102.

salad.

GRILLED SALMON MAITRE D'HOTEL

(Saumon

grille

Maitre d'H6tel)

GriU salmon as in No. loi

and put on
parsley

fish

place on dish

some melted butter and

place under salamander or in brisk

oven for a few minutes, and serve with a

thinly-sliced

cucumber

salad.

EASY FRENCH COOKERY

68

103.

COLD SALMON WITH GREEN SAUCE

(Saumon

Remove

the

Sauce verte)

froid.

skin from a slice of

cold

boiled salmon, dress with hearts of lettuce

and hard-boiled eggs cut into quarters,

and place alternately with the lettuce.
Serve a green sauce (No. 218) separately,
also a finely-sliced

cucumber

salad.

SALMON SALAD

104.

(Salade de

Saumon)

Bone and cut into equal - sized pieces

some cold boiled fish place in form of a
pyramid in a salad-bowl, and garnish with
finely-chopped parsley, one or two hard;

boiled eggs cut into quarters, slices of beetroot,

and a French dressing (No.

105.

224).

BAKED TROUT

(Truite Meuni^re)

Take four moderate-sized

three

or

four

incisions

each,

and

roll

the fish in

trout,

make

on either side of
flour
rub a thick
;

FISH

69

coating of butter over a porcelain dish, and

place the fish in

a very
gar

little

cook in
brown,

till

it

season with salt and

and a dash of vinebrisk oven for fifteen minutes

pepper,

basting

occasionally.

Add a

squeeze of lemon, and serve in same dish.

106.

TROUT COOKED WITH VEGETABLES

(Truite

au Bleu)

Put one or two trout

in a

saucepan or

porcelain dish, with six thin slices of carrots

and onions

jiist

cover the

with cold

fish

water, season, and cook slowly for twentyfive minutes.

Serve with part of the water the

and send to table a

small boiled potatoes and a sauceHoUandaise sauce (No. 220) or melted

has been boiled

dish of

boat of

fish

in,

butter (No. 201).

107.

GRILLED TROUT, DEVILLED SAUCE

(Truite grillee, Sauce Diable)

Take one or two

trout, score

them

three

EASY FRENCH COOKERY

70

or four times on each side, dip in

cook lightly on the grill.

Garnish a dish with thin

and

sprigs

little

of

parsley

devilled sauce (No.

and

slices of

lemon

placed

alter-

nately, arrange the trout on dish,

some

oil,

and serve

199) separately.

SALMON TROUT WITH HOLLANDAISE

108.

SAUCE
(Truite

Saumon^e, Sauce HoUandaise)

Clean a salmon trout, but do not remove

the scales

place on the

grill

of

the

fish

stewpan, and cover with hot salted water

allow to
the

fire,

come to the boil, draw to side of

and let slowly simmer for twenty

minutes.

on a dish with parsley at each

and small boiled potatoes on either
Serve a HoUandaise sauce (No. 220)

Dress

end
side.

separately.
109.

FRIED FILLETS OF WHITING

(Paupiettes de Merlan

Fillet

three

or

four

frites)

whitings,

season

FISH

71

and pepper, sprinkle with finelyminced onion and parsley on both sides
now roll each fillet over and over into the
form of a little barrel, and fix all together
on a wooden skewer.
Dip in beaten egg, and put into boUing
fat, and let cook till brown
drain off fat,
remove the skewer, dress on dish with fried
parsley and lemon.
with

salt

no. FRIED

SMALL WHITINGS AND

LEMON
(Petits

When
the fish

Cook

Merlans

frits

au Citron)

buying whiting, always see that

is

quite fresh.

Red MuUets

as for Fried

III.

(No. 88).

BROILED WHITING
(Merlans

grilles)

Having prepared the whiting, seasoned

them with salt and pepper, and dipped them
in olive oil, grill them over a slow fire.

72

EASY FRENCH COOKERY

turning

them

till

tomato sauce (No.

112.

browned.

Serve

with

203).

BOILED MUSSELS
(Moules Marini^re)

Finely mince two onions and two small

shallots

and

let

put in saucepan with some butter,

cook without turning colour
add
;

dozen mussels that have been

thoroughly washed, season with salt and
pepper and a suspicion of cayenne, and
just cover with water
allow to cook until
five

or

six

the mussels open.

Remove

the

from the saucepan and thicken the remaining Uquid with

some butter
add some fiiiely - chopped
mussels

and more seasoning, if necessary.

Dress all on a dish, and serve very hot.

parsley

EGGS
The

menu

luncheon

hotel or restaurant

the

of

fashionable

considered incomplete

is

without mention of at least one dish com-

posed mainly of eggs.

There

hundreds of recipes
Some of these are expen-

are, of course,

for cooking eggs.

and

sive to carry out,

and skill on the part

though quite simple,
and

dainty,

it

that

recipe

call for great patience

of the cook.

yet

are

Others,

exceedingly

from this last class of

have chosen the following
is

examples.
It is possible to purchase

at

any good

household store a number of tiny porcelain

dishes made on purpose to hold single
eggs.

These

little

or oval in shape

dishes

are

round

either

they cost a mere

trifle,

and are an invaluable aid towards the production

of

many

Eggs cooked
in

the

in this

small

the

of

way

bowls,
73

following

dishes.

are sent to table

and

there

is

thus

EASY FRENCH COOKERY

74

neither the risk nor the trouble of turning

them out and

113.

re-serving.

PLAIN FRIED EGGS

(CEufs

Melt a
dishes

little

au Plat)

butter in sotne of the small

break into them one or two eggs

to each person, being very careful that the

yolks and whites remain separate

season

with salt and pepper, and place in oven or

on top

of the stove

till

cooked.

FRIED EGGS AND SAUSAGES

114.

(CEufs Bercy)

Previously cook some

sages.

little

French sau-

Melt one ounce of butter in four

small dishes, crack four eggs and drop carefully in

egg,

put a sausage on one side of each

and place

either in

oven or on top

of

stove till cooked.

Pour a little hot, thick
tomato sauce (No. 203) round edge of dish,
and serve.

EGGS
115.

75

FRIED EGGS AND KIDNEYS

(CEufs Meyerbeer)

Cut some kidneys into halves, fry them,

remove from the pan, add to the gravy
a httle clear soup or meat juice, and boil

up

again.

and dish
them, arranging kidneys and gravy round

Fry some eggs

as for No. 113,

the edge of the dish.

116.

FRIED EGGS AND CHICKENS'

LIVERS
(GEufs

This

is

aux Foies de

Volaille)

the same preparation as No. 115,

using chickens' livers in place of kidneys.

117.

PLAIN SCRAMBLED EGGS

(CEufs brouilles Nature)

Season three or four eggs with

salt

pepper, and beat until quite frothy;

and
add

a tablespoonful of cream, and beat again.

Melt a little butter in a frying-pan,

EASY FRENCH COOKERY

76

pour eggs

in,

and

stir

slowly but continu-

ously for one or two minutes to prevent

burning.

When

consistent,

the

eggs

on

hot

dress

become slightly
dish and serve

with some hot toast.

118.

SCRAMBLED EGGS WITH CHICKENS'

LIVERS
(CEufs brouillds

aux Foies de

Volaille)

Cook some chickens' livers in a fryingpan with a httle butter.

Prepare some scrambled eggs as for
No. 117 add the chickens' livers, and serve.
;

119.

SCRAMBLED EGGS WITH FRESH

TOMATOES

(GEufs brouilles

aux Tomates

fraiches)

Skin two or three tomatoes by placing

them in boiling water for a few minutes,
cut into eighths and remove the seeds, fry
for a

few minutes with a httle butter,

and pepper.

salt,

EGGS
Prepare

way

some

77

scrambled

described in No. 117

eggs

in

the

then mix the hot

tomatoes with the eggs, arrange on a dish

and

serve.

SCRAMBLED EGGS WITH PRAWNS

120.

(CEufs brouilles

aux Crevettes)

Cut some prawns, either fresh or canned,

into pieces.

some scrambled
mix in the prawns

Prepare

No. 117
eggs

set,

stir

for a minute,

eggs

as

for

just before the

then dress and

serve.

121.

SCRAMBLED EGGS WITH

ASPARAGUS TIPS

(CEufs brouilles

aux Pointes d'Asperges)

Fry lightly in some butter a few asparagus

tips which have been seasoned with salt and
pepper.

Prepare

scrambled

eggs

as

for

and place asparagus

centre and round edge.

No. 117
tips in

some

dress on dish,

EASY FRENCH COOKERY

78

SCRAMBLED EGGS WITH

MUSHROOMS

122.

(CEufs brouilles

aux Champignons)

Peel a few young mushrooms, cut into

them in a pan with some

and allow them to cook for a few

thin slices, place

butter,

minutes.

Prepare

some scrambled
No. 117; add mushrooms,
dress on dish and serve.

eggs
stir

as

for

together,

EGGS WITH BLACK BUTTER

123.

(CEufs

Previously

au Beurre

prepare

noir)

some

black

butter

(No. 202).

Fry two eggs to each person as for

No. 113 pour the black butter over, and
serve very hot.
;

124.

POACHED EGGS WITH SPINACH

(CEufs poch^s Florentine)

Allow two eggs to each person, and poach

EGGS

79

them

for one and a half minutes in boiling

water to which a dash of vinegar has been
added.

Butter some small round porcelain dishes,

and lay
spinach

in
;

each a spoonful of hot minced

place the eggs carefully, without

breaking, on the spinach, and pour a spoonful

Bechamel sauce (No. 208) over each egg.

salt and pepper, place in oven
for about ten minutes, and serve a little
of

Season with

dish to each person.

125.

POACHED ;GGS WITH CHEESE

SAUCE
(CEufs poches

Mornay)

Poach one or two eggs to each person, as

in No. 124, butter some small round porcelain
pour a
dishes and place the eggs therein
spoonful of hot Bechamel sauce (No. 208)
over each egg, season with salt and pepper,
and sprinkle with some grated Parmesan
Place in oven for ten minutes, and
cheese.
;

serve a dish to each person.

EASY FRENCH COOKERY

8o

126.

EGGS WITH CREAM

(CEufs en Cocotte h la

Crdme)

For this recipe it is indispensable to have

a few of the small oval deep dishes or shells,
in which each egg is cooked separately.
Two
eggs are usually provided to each person there;

fore, if six are lunching,

or

cocottes,

Put

twelve

little dishes,

as they are called, will be required.

small

lump

of

butter

each

in

pour in the eggs whole, season with

salt and pepper, pour a httle cream on the
top of each egg, place in the oven for about
cocotte,

and serve. The

served should be quite soft.
ten

minutes,

127.

when

eggs

EGGS WITH MEAT JUICE

((Eufs en Cocotte au Jus)

This

is

the same preparation as No. 126,

using some hot meat-juice instead of cream.

128.

EGGS WITH TARRAGON

((Eufs

Butter

as

en Cocotte k I'Estragon)

many

httle

cocottes

as

re-

EGGS

8i

and break an egg into each season

and pepper, and pour a spoonful of meat juice into each cocotte; chop some
tarragon very finely, and sprinkle just a
suspicion over the meat juice
then take
some long leaves of tarragon and lay on
quired,

with

salt

each egg,

place

oven

in

for

five

or

six

minutes, and serve.

129.

FRIED EGGS WITH TOMATO

SAUCE
(CEufs frits a rOrlie)

Put

half a pint of

saucepan and
as required

good Lucca oil in a clean

break as many eggs

let boil

one

at a time

^into

a saucer

put each egg in a big round spoon, so as to

give them a decidedly round appearance;
drop carefully into

brown

now

oil

and

let

cook

till

quite

either pour a hot

tomato sauce
and arrange the eggs
the sauce, or dress on a dish and serve the
;

(No. 203) on a dish

in

sauce separately.

Uttle

fried

necessary garnish.

parsley

wiU supply the

EASY FRENCH COOKERY

8z

LEMON

FRIED EGGS WITH

130.

((Eufs frits

Put about

au Citron)

good

half a pint of

olive oil

and let come to the boil.

Take as many eggs as are required, and
break them one at a time into a saucer;
place each egg in a big round spoon, so as
to give them a nice round appearance pour
carefully into the fat, and allow to cook till
in a saucepan,

quite brown.

Sprinkle a

on

dish

little

with

salt

some

on the eggs, dress

fried

parsley

and

quarters of lemon.

131.

EGGS WITH ONIONS

(CEufs Lyonnaise)

Fry

some onions in a little butter

they are almost reduced to a liquid,
and mix with a little Bechamel sauce
till

(No. 208).

Cut

three

or

in halves, arrange

four

on a

hard-boiled

dish,

eggs

pour the sauce

over, sprinkle with a little grated

Parmesan

EGGS
cheese,

and

place

83

oven for

in

fifteen

minutes,

serve.

132.

EGGS WITH POTATOES

(CEufs Parmenti^re)

Place a layer of potatoes, mashed with

cream, on a dish, lay three or four lightly-

poached eggs on the potatoes, sprinkle with

cream and grated Parmesan cheese, and place

The

in the oven.

dish

will

be ready to

serve in ten minutes.

133.

TURKISH EGGS

(CEufs a la Turque)

Take one or two chickens*

livers

and

as nearly as possible cut into equal pieces,

and season with salt and pepper

fry in a
pan with a little butter.
Prepare some eggs as for No. 113 next
dress the chickens' livers, and finally put
a hot Madeira sauce (No. 217) round the
;

sides of the eggs.

EASY FRENCH COOKERY

84

PLAIN OMELET

134.

(Omelette Nature)

one makes a complete

It is not often that

success of the

who

housewife

omelet, but the young

first

essays this delicate form of

Even

cookery must not be discouraged.

the
it

omelet

first

almost

is

to

attention

the

comparative

is

certain

the

fifth or sixth

with

that,

following

attempt

if

failure,

patient

instructions,

will

be a decided

success.

Butter

frjang

pan,

beat

(seasoned with salt and pepper)

into

the

frying-pan,

and

fork,
set,

the

eggs

omelet

as

the

tilt

soon

an

eggs

with

the eggs begin

one

side,

oblong

a
to

and work

with the fork,

together

assumes

briskly

stir

as

pan on

the

and pour

shape

till

and

the
is

evenly united.

Now

drop the omelet on to a dish by

placing the dish on the uneven part of the
eggs and turning the pan on to the dish,

thus

getting

the

smooth

trim the edges and serve.

side

uppermost;

EGGS

85

SAVOURY OMELET

135.

(Omelette aux Fines Herbes)

When

beating the eggs,

mix a little

or spice, or dried herbs, as

and cook

in the

136.

may

same manner

parsley,

be desired,

as for No. 134.

MUSHROOM OMELET

(Omelette aux Champignons)

a few fresh mushrooms and

cook in a frying-pan with a little butter.
Finely

slice

Make a plain omelet (No. 134), ajid mix

mushrooms just before the eggs commence to set.
the

137.

TOMATO OMELET

(Omelette aux Tomates)

Skin two or three tomatoes after placing

in boiling water for a few minutes, cut into
eighths,

remove the

seeds,

and mix with the

eggs.

Make a

slit

in the centre of the omelet.

EASY FRENCH COOKERY

86

and pour a thickened tomato sauce (No.

203) into

it.

138.

AMERICAN OMELET

(Omelette Am6ricaine)

Make a tomato
slices

of

omelet, and add a few

very thin breakfast bacon round

sides.

139.

TRUFFLES OMELET

(Omelette aux Truffes)

Either fresh or bottled truffles

may

be

used, fresh, of course, being preferable.

Skin and mince one or two small truffles

and put into a frying-pan with a little butter,
salt and pepper cook for about five minutes.
;

Beat eggs
truffles,

make

as

for

plain

omelet,

add

omelet, and serve very hot.

ENTREES
In

compiling

entrees

have

the formulae as

an

cases

the

following

endeavoiired

much

article

recipes

In some

as possible.

which

obtain-

easily

is

for

simplify

to

able has been substituted for another that

to procure.

is difficult

The

recipes

trusted

and

to

may

in every case be fuUy

produce the very best

housewife

the

and trouble

expense

be

will

by

results,

both

saved

them

following

closely.

140.

STEWED CHICKENS' GIBLETS

(Abattis de Volaille)

Thoroughly

wash

and

two

clean

or

three chickens' giblets, with the necks and

wings,

and

Cook,

set the livers

with

Uttle

on one
butter,

side.
salt,

pepper, eight small onions, until brown

the giblets,
fire for

etc.,

and
add

and allow to cook on a brisk

about twelve minutes

87

now

sprinkle

EASY FRENCH COOKERY

88

with

tablespoonful

of

and,

flour

three

minutes afterwards, cover the whole with

water;

boiling

season

Add

and simmer

ten or twelve small potatoes,

let

simmer again

the

liver,

it

again,

an hour and a quarter.

for

cut

it

come

the meantime cook

into small pieces,

in a little butter

the whole

in

and

add

and

fry

to the giblets, let

to the boil,

and

serve.

STEWED CHICKENS' GIBLETS AND

141.

RICE
(Abattis de Volaille au Riz)

Prepare some chickens' giblets as in No.

140;

omit

the

potatoes,

and

add some

boiled rice just before the last boiling.

142.

GRILLED CHICKENS' LIVERS AND

BACON.
(Brochettes de Foies de Volaille)

The same
livers,

as for No. 166, using chickens'

bacon, and mushrooms.

ENTREES
143.

89

CHICKEN CUTLETS AND PEAS

(C6telettes de Volaille Marechale)

Cut some thick

of

from the breast

slices

a chicken, dip in beaten egg, then

breadcrumbs; season with

and

fry

in

butter

till

in

and pepper,
a light brown

salt

of

colour.

Dress on a dish some fresh or preserved

peas previously fried in butter, arrange the
cutlets

round,

and

serve

with

cream

sauce (No. 219), sent in separately.

144.

STEWED CHICKEN AND FRESH

TOMATOES

(Poulet saute

aux Tomates

fraiches)

Take an uncooked chicken and

joint it

neatly, cutting the legs in halves;

add the

carcass cut in two,

and put

all in

a saucepan

with some butter, salt, pepper, a small whole

garUc, and a bunch of parsley, laurel, and
thyme all tied together allow to cook on a
;

moderate

fire.

As soon

as the chicken is cooked,

add to

EASY FRENCH COOKERY

90

it

half a pint of clear soup

let boil for three

minutes, then remove from

Fry

six or seven

fire.

tomatoes with a Uttle

butter.

Dress the chicken on a dish, with the

pour the gravy

over, and dress with the tomatoes and a few
exception

of

the

carcass;

pieces of crisp bread fried in dripping.

145.

STEWED CHICKEN

(Poulet sauti Marengo)

Prepare a chicken the same as for No.

144,

and dress the dish with croutons

and a fried egg to each person.

of

bread,

146.

STEWED CHICKEN AND

ARTICHOKES

(Poulet saute

aux Fonds

d'Artichauts)

Prepare a chicken as for No. 144, and,

when the chicken has cooked, add a little
thick
boil.

gravy and

let

come

twice

to

the

ENTREES

91

Then add ten or twelve artichoke bottoms cut in halves or quarters.

Drop in a squeeze of lemon just before
serving.

147.

PULLET STEWED WITH

VEGETABLES

(Poussin en Cocotte Paysanne)

Line a round porcelain dish with small

bacon and chopped onions, and

butter, salt, and pepper for
cook
ten or twelve minutes; place the young
chicken in, and cook for ten minutes.
carrots,
and
Parboil some potatoes,
turnips cut into equal oval shapes, and put
pieces

of

with

in cocotte with a little clear gravy, adding,

shortly

allow

after,

all

a few small braised onions

to cook thoroughly,

148.

and

serve.

STEWED CHICKEN AND

VEGETABLES

(Poulet en Casserole Paysanne)

Prepare in the same

way

as for No, 147,

EASY FRENCH COOKERY

92

but

allow the chicken longer time to cook,

according to
149.

size.

DEVILLED GRILLED CHICKEN

(Poulet grille Diable)

Cut a chicken down the centre

of the

back, beat the bones of the legs, and pass a

skewer through the legs and back, and another

through the wings and back, so as to give
the chicken a

Dip

in

flat

beaten

appearance.
eggs

season with salt and a

and place on
oil

grill,

and breadcrumbs,

little

cayenne pepper,

basting occasionally with

or butter.

Allow to grill thoroughly on both sides,

which will take about twenty-five minutes,
according to the size of the chicken.
Place on a dish, dress with watercress
and a hot devilled sauce (No. 199) served
separately.
150.

BAKED PHEASANT
(Faisan Souvarofi)

Stuff

a pheasant with

parfait de foie gras

and

some

pieces

fresh truffles.

of

ENTREES

93

Line the bottom of an earthenware sauce-

pan with small pieces of bacon, a few

mushrooms cut into thin slices, a piece of
butter, and some salt.
Put in the pheasant and allow to cook
for

fifteen

minutes;

pour half

a glass of

white wine over the bird, and baste well.

Replace the lid, and seal it by means of a
stiff paste of flour and water, so that the
replace in oven for
air cannot get inside
;

thirty minutes.

Place the casserole on a dish and remove

the

seal

before

the

guests,

serving

the

stuffing with the bird.

151.

BAKED PHEASANT WITH BRUSSELS

SPROUTS
(Faisan

aux Choux de

Bruxelles)

Cook a pheasant in a casserole (earthenware pot), with some finely-cut pieces of

bacon, and a little meat juice at the bottom
of the casserole.

Fry

thirty or forty cold boiled Brussels

sprouts in a frying-pan with a

little

butter,

EASY FRENCH COOKERY

94

and pepper, and dress round pheasant

salt,

when

it is

cooked.

GRILLED PARTRIDGE WITH PARSLEY

152.

BUTTER
(Perdreau

grill6

Maltre d'Hotel)

Cut down the back a young partridge,

and skewer together, beat Hghtly, roll in
butter and then in breadcrumbs; place on
grill for about fifteen minutes, turning and
basting occasionally.

Dress on dish,

place

some cold melted

and parsley in the centre ot the

and serve with a lemon cut in two.

butter
bird,

few chip potatoes

may

also

be served

with the partridge.

153.

PARTRIDGES AND CABBAGE

(Perdrix au Chou)

Take two or three partridges and cook

for ten minutes, with butter and bacon
add
a little soup, and cook slowly for threequarters of an hour.
;

ENTREES

95

Cut two cabbages in halves, and braise

them for an hour in the oven with some
pieces of bacon, three or four small French
sausages, and a sprinkling of oil.
Now add the partridges, cover with the
cabbage and bacon, and cook for twenty
minutes in the oven.
Dress the cabbage on a dish, lay the
birds in the centre, and place alternately
the bacon and sausages.
154.

BAKED GROUSE

(Grouse en Casserole)

Line an earthenware saucepan with small

pieces of

these

bacon and onions, and put over

some

little

pieces of butter.

Place the grouse in the casserole, season

with

salt

and pepper,

and

let

cook

for

twenty-five minutes, basting occasionally.

155.

GRILLED GROUSE WITH DEVILLED

SAUCE
(Grouse

grille.

Sauce Diable)

Cut a grouse down the centre

of

the

EASY FRENCH COOKERY

96

dip in
and beat lightly
butter and white breadcrumbs
place on

back, skewer
.

it,

grill

for

fifteen

ally with

minutes,

basting occasion-

oil.

Dress on dish with watercress and lemon,

and

serve

with

either

bread

with

sauce,

potatoes,

and

chip

potatoes,

and

breadcrumbs,

chip

gravy

or

browned
or,

again, with devilled sauce (No. 199).

156.

STEWED PIGEONS WITH OLIVES

(Pigeons aux Olives)

Put some

bacon in a saucepan

finely-cut

with butter and finely-chopped onions, and

cook until brown
place the pigeons in the
;

pan and allow to cook

turning
of white

to

half

occasionally

wine,

the

and

for fifteen minutes,

add

season,

simmer

quantity.

until

Then

glass

reduced

three-parts

cover them with hot gravy soup, and

them simmer slowly beside the

fire.

let

When

the pigeons are properly cooked, pass the

sauce through a sieve and replace in pan

with pigeons, and allow to come to the

boil.

ENTRIES

97

Dress the pigeons with some stoned olives

that have been scalded with water.

157.

STEWED PIGEONS

(Pigeons en Compote)

Take as many pigeons as are required

and fry them in a saucepan with some
melted lard; season Ughtly with salt, add
two slices of bacon cut into small pieces,
sprinkle with a spoonful of flour, add a
glass of white wine, and cover all with hot
water.

Let boil

five or six

minutes on a quick

add a few herbs, season, and let slowly

simmer on side of fire.
Peel some onions (the smaller the better),
and fry in butter and a pinch of sugar
fire,

until brown.

When

the

birds

half-cooked,

are

add

the onions and, twenty minutes afterwards,

a dozen small mushrooms.

Arrange the birds on a dish, with the

onions and mushrooms round; pass the re-

maining sauce through a

H

fine sieve,

skim

off

^-

EASY FRENCH COOKERY

98

pour the sauce over the

the

fat,

and

serve.

STEWED YOUNG

158.

pige,jns,

RABBITS^

(Lapereau saute Marengo)

Cut two or three young rablbits into

pieces and cook in a saucepasi with oil
^hat

has come to the boil

season with

and pepper, and add a bunch of herbs,

composed of thyme, laurel, and parsley.
Draw the pan to the edge of the fire
and allow to cook slowly, turning occasionsalt

ally.

When

cooked, add a glass of white wine

and a few tablespoonfuls of tomato sauce

(No. 203), and allow to come to the boil;
dress

on dish with a few ovals

of

fried

bread.

159.

STEWED RABBIT

(Lapin saute. Sauce piquante)

Cut one or two rabbits into pieces and

place in a saucepan with butter and chopped

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ENTREES

III

or ovals, and cut three Jerusalem artichokes

into eighths.

Prepare also twelve or fifteen

small onions, three or four parsnips and as

many

small turnips.

Flour the loin of lamb,

place on a porcelain dish previously buttered,

and

round (the
parsnips and turnips should have been pararrange

the

vegetables

boiled)
season with salt and pepper, and
one or two small pieces of butter, and cook
;

oven for forty-five minutes, turning the

meat and basting occasionally. Now pour
over the meat a glass of sherry or madeira,
and add to the dish three or four small
tomatoes; replace in oven, and when
tomatoes are cooked rearrange the dish,
placing the vegetables separately and the
tomatoes on the meat.
in

Two

or three Slices of thinly-cut truffle

arranged round the edge of the dish are a

great improvement.
184.

BAKED LOIN OF LAMB AND

POTATOES

(Carre d'Agneau de Lait Parmenti^re)

Prepare the

loin

of

lamb

in

the same

EASY FRENCH COOKERY

112

way

as for No.

but omit

all

183,

the

Baked Loin

vegetables

Lamb,
named

of

there

except the potatoes.

BAKED SHOULDER OF LAMB

185.

(Epaule d'Agneau Boulang^e)

Cut

seven

potatoes

into

Spanish
thin

onions

shces,

and

seven

butter an

oval

and place a layer of onions, a layer of

and the same of each again
season each layer with salt and pepper, add
a few little bits of butter, season and flour
the shoulder, and lay on the top of the
dish,

potatoes,

vegetables.

Cook

in

a brisk oven, occasionally bast-

ing both meat and vegetables.

If too

much

accumulates during cooking, drain some

off,
as the vegetables should
be nicely
browned, but not greasy.
fat

Should
cooked
finish

when
off,

meat

the
the

the
joint

on the same dish

able).

not

be

vegetables
separately,

(a porcelain

sufficiently

are

ready,

and serve

one

is

prefer-

ENTREES

113

STEWED LAMB AND RICE

186.

(Ragout d'Agneau au Riz)

Cut some lamb into pieces (the shoulder

and loin are the parts best suited for this
stew)
put the meat in a saucepan with a
tablespoonful of butter, a large onion (finely
minced), a bunch of herbs, and salt and
let
cook for fifteen
pepper to taste
;

minutes.

Cover with some hot clear soup, and

cook for thirty minutes longer.
Add half a cup of thoroughly washed,
rice

and a quarter

(No. 203)

tomato sauce
on saucepan, and allow

of a pint of

place lid

the rice to cook.

Dress the meat on a

the sauce over

187.

it,

and

flat

oval dish, pour

serve.

STEWED LAMB AND VEGETABLES

(Ragout d'Agneau

Cook

in

the same

but omit the

Printanifere)

way

as for No. 186,

rice.

Parboil some peas and carrots, and add

EASY FRENCH COOKERY

114

these,

with

ragofit

has been

minutes.

glass

of

sherry,

after

the

cooking for about thirty

dozen small braised onions may

be added to this stew.

188.

ROAST SADDLE OF LAMB AND

DRESSED VEGETABLES
(Selle

d'Agneau Arlequin)

Roast a saddle of lamb in the oven.

Braise some tomatoes and celery, prepare some minced spinach
place each
tomato separately in a little round mould.
;

Dress the joint on a long oval dish and

pour some of
the gravy of the meat on the joint, and
serve with a hot Madeira sauce (No. 217),
place

the vegetables round,

sent in separately.

189.

SADDLE OF MUTTON ORLOFF

(Selle

de Mouton Orloff)

Take a thick and tender saddle

cut out each

fillet

of mutton,

in one piece, cut again

into fairly thick slices

and replace

in position,

ENTRIES

"5

and a coat of
Soubise sauce (No. 223) alternately between

with a thin
the

slice

of truffle

slices of fillet.

Thicken half a pint of Soubise sauce

with three yolks of eggs, cover the whole
joint with it, sprinkle with some grated
Parmesan cheese, and place for ten minutes
in hot oven or under salamander.
Serve a thick veal gravy sauce separately,

and

arrange

either

some

peas

or

some

asparagus tips round the joint.

190.

SLICED LAMB

(Eminc6 d'Agneau)

Cut some thin slices of cold leg of lamb

and put on a dish, pour over them a very
hot sharp

sauce

(No.

222)

place

mashed potatoes round the edges

some

put into

the oven for ten minutes before serving,

I9L FILLET
(Filet

Hash very

OF BEEF A LA RUSSE
de Boeuf a la Russe)

finely

some tender raw

fillet

EASY FRENCH COOKERY

ii6

of beef,

and dress on a dish

season with

and pepper.

salt

Dress with capers, minced onion, minced

parsley,

and the yolk

of a

raw egg on the

top of the steak.

192.

SMALL FILLETS OF BEEF

(Tournedos sautes)

Take some very small

of beef

from the thin end

pieces

of the

of

fillet

fillet,

string

them round, season with salt and pepper,

and fry in a frying-pan with butter till they
are brown outside yet underdone inside.
193.

STEWED FILLETS OF BEEF WITH

VEGETABLES
(Tournedos aux Legumes)

Prepare some

fillets

of

beef as for No.

192.

Fry in a frying-pan, with butter and

some parboiled young carrots and turnips.
Dress fillets on dish, arrange the vegetables round, put a thin sUce of truffle on

ENTREES

117

each toumedos, pour a hot Madeira sauce

(No. 217)

194.

over,

and

serve.

FILLETS OF BEEF WITH SHARP

SAUCE
(Tournedos Poivrade)

Prepare some fiEets from the small end

of

fillet

salt

of beef, string roimd, sprinkle with

cind

pepper and some boUed vinegar.

Let stand in this pickle for four or

five

hours.

Drain

off

the liquid and cook the

all

fiUets in a fr5dng-pan with

oil

and butter

brown colour, yet

dress on round pieces of
underdone inside
toast the same size as the toumedos, and
tUl they

are of a nice
;

pour a hot sharp sauce (No. 222) over them.

195.

FILLET OF BEEF WITH PARSLEY

BUTTER
(Chateaubriand Maitre d'Hotel)

Trim a thick shce from the centre

fillet of beef, and cook carefully on the

of a
grill.

EASY FRENCH COOKERY

ii8

When

cooked,

watercress

and a

arrange on a dish with

little

mound

of

parsley

butter in the centre.

SLICED PORK AND ONIONS

196.

(Eminc^ de Pore Lyonnaise)

Cut into thin slices some cold loin or

leg of pork
cook in a saucepan three spoonfuls of minced onions and a quarter of a
;

pint of vinegar, allow to reduce to about half,

add the meat, and stew for ten or twelve

minutes
dress the meat on a flat dish,
;

pour the sauce over, and, lastly, pour over

all a hot tomato sauce (No. 203).

GRILLED PIGS' FEET

197.

(Pieds de Pore grilles)

Clean and halve some pigs' feet dip the

halves in beaten eggs and breadcrumbs
;

put on slow
with
ally

salt

with

grill for

ten minutes, seasoning

and pepper, and basting occasionoil.

ENTREES
198.

SIRLOIN STEAK

119

AND BEARNAISE

SAUCE
(Entrecote Beamaise)
Grill

a fairly thick

slice of steak,

season

serve with it
salt, and dress on a dish
Beamaise sauce (No. 227), placing this on

with

the centre of the steak or sending to table

in a sauceboat.

SAUCES
DEVILLED SAUCE

199.

(Sauce Diable)

Put

a tablespoonful

half

of

dry

English

mustard in a bowl, add a quarter of a bottle

of A I sauce, and stir till it has formed a
smooth paste now add a quarter of a bottle
;

of Worcestershire sauce, a quarter of a bottle

anchovy sauce, two tablespoonfuls of mushroom ketchup, a dash or two of Tobasco sauce.
of

Work

these

sauces

all

together

until

thoroughly blended; serve with cold meats,

game, etc.
This sauce

fish,

may

be bottled in the
ordinary way and placed on the table.

200.

also

DEVILLED BUTTER
(Beurre Diable)

To
add
all

the same quantity of the above sauce

half a

together

pound

of fresh butter,

till it is

and work

perfectly smooth.
120

SAUCES

121

Sample the sauce, and should it appear

too acid, add a Uttle more mushroom ketchup,
and mix together.
201.

MELTED BUTTER
(Beiure fondu)

May

be prepared either by simply melt-

ing some butter, or

by thickening melted

butter with flour.

202.

BLACK BUTTER
(Beurre noir)

Put three spoonfuls of good vinegar in

a saucepan and reduce to half by boiling.
Melt in a frying-pan a quarter of a
pound of butter and allow to colour withdraw from fire, and let it settle and cool,
;

when mix with the reduced vinegar season

with salt and pepper. Cook again for a few
minutes, and use as desired.
;

203.

TOMATO SAUCE

(Sauce aux Tomates)

Mince one onion

finely

and cook

in

EASY FRENCH COOKERY

122

saucepan with some butter

a laurel

leaf,

pepper,

salt,

till

brown

add

two small stems of parsley,

and a slice of uncooked

ham.

Now

halve six or seven tomatoes of the

and remove the seeds.

on a fairly brisk fire till the
tomatoes become dry, then press all through
average

size,

Cook

a fine sieve.

Put the puree

in a saucepan with

some

clear gravy, thicken with flour, boil for ten

minutes, and serve.

204.

HORSERADISH SAUCE
(Sauce Raifort)

Put two ounces

quantity of flour in

and the same

a saucepan, and cook for
of butter

ten minutes.

Add

a small quantity of clear soup and

the same quantity of milk, stir continuously
till it comes to the boil, season with salt and
pepper and cook again for twelve minutes
it should now be moderately thick.
;

Add

either

some grated or scraped horse-

SAUCES
radish

and

and a pinch

123

of sugar, stir all together,

serve.

205.

COLD HORSERADISH SAUCE

(Sauce Raifort froide)

some horseradish and put in a

basin; add salt, sugar, a little vinegar, and
Grate

a few white breadcrumbs.

Mix thoroughly, and add gradually a

quarter of a pint of whipped cream.
206.

APPLE SAUCE

(Sauce aux

Pommes)

Peel three or four cooking apples, remove

the cores

and cook

little

sugar

sieve,

add a

and a

little

till

in water with a very

quite soft

httle

pass through a

more sugar

if

necessary,

white wine.

Let come to the

207.

boil,

and

serve.

CLEAR GRAVY
(Sauce Claire)

Cut two onions and three pounds of veal

EASY FRENCH COOKERY

124

into

square

pieces,

add three

carrots cut

put all into saucepan and

allow to cook on the fire with a little butter

into

halves

the meat becomes slightly brown.

till

Add
to half

a pint of stock, and allow to reduce

by boihng.

Cover the meat with hot water and a

quarter of a bottle of white wine
season
with salt and allow to come to the boil,
;

skimming the

Draw
fire,

fat

from the top as

rises.

it

the saucepan to the side of the

add two

carrots,

two

turnips,

parsley and the bones

little

of the meat
the
bone of a ham, if procurable, can also be
added; let aU boil for two hours, skimming
;

the fat occasionally.

Pass

all

through a

208.

fine sieve.

BECHAMEL SAUCE
(Sauce Bechamel)

Melt three ounces of butter in a saucepan, add four ounces of flour, stir and

mix with butter

smooth paste.

so

as

to

obtain a

stiff,

SAUCES

Add

125

come

three pints of milk and let

to

the boil, stirring so as to prevent burning

now withdraw

to the side of the

fire,

and

raw ham toand a

laurel leaf
season lightly with salt and
pepper, and allow to simmer slowly for
add

about

gether

three

with

ounces of

bunch

of

parsley

twenty-five minutes.

Pass through a muslin cloth.

209.

INDIAN SAUCE

(Sauce Indienne)

Put two ounces of butter in a saucepan with a pinch of chopped onion, a

very little spice, and one or two red
chillies.

AUow
when

the onion to cook quite brown,

add

two

tablespoonfuls

of

curry

powder, and mix with half a pint of white

boil for fifteen minutes, pass through
sauce
;

a sieve or muslin cloth, replace in the saucepan, thicken with some cream, boil for five
minutes, and serve.

EASY FRENCH COOKERY

126

REMOULADE SAUCE

210.

(Sauce Rdmoulade)

Take four

fillets

each

spoonful

and

capers,

eggs

of anchovies, a dessert-

chopped onion,

of

parsley,

and three yellows of hard-boiled

them
in a kitchen mortar and
put

pound to a

When

paste.

the paste

is

perfectly

smooth add

the yolks of two raw eggs, half a teaspoonful of

dry English mustard, and half a

spoonful of

salt.

Stir with

tea-

a fork, always

and add, drop by drop,

quite slowly, half a pint of good salad oil
the result will be a thick, creamy paste.

in the

same

211.

direction,

MAYONNAISE SAUCE
(Sauce Mayonnaise)

Put the yolks of two or three raw eggs

in a dish and beat them with a whisk till
quite frothy; add a pinch of salt, and the
same quantity of English mustard.
Mix together with a fork, always turning
in the same direction, adding slowly by
degrees a quarter of a pint of good salad

SAUCES

127

oil and occasionally two or three drops of

lemon juice.
When the oil has become absorbed the
sauce should be smooth and firm in appearance add a tiny drop of vinegar, and serve.
;

TARTAR SAUCE

212.

(Sauce Tartare)

Mince very
boiled eggs

finely three yellows of hard-

and add to a dish containing the

yolks of two raw eggs, salt and pepper, and

a teaspoonful of English mustard.

Mayonnaise sauce, using

and half tarragon vinegar,
and add some chopped gherkins when the
sauce has become smooth and thick.
Stir

half

as

salad

213.

for

oil

COLD RAVIGOT SAUCE

(Sauce Ravigote froide)

Take some Mayonnaise sauce and add

some spring onions, parsley, and tarragon
leaves, all finely minced together and worked
into the sauce.

EASY FRENCH COOKERY

128

214.

MINT SAUCE

(Sauce k la Menthe)
finely some mint, place in
add a pinch of sugar, and
well cover with some white wine vinegar
and a little cold water mix and serve with

Mince very

a sauce-bowl,

cold or hot roast lamb, etc.

OYSTER SAUCE

215.

(Sauce aux HuTtres)

Boil

twelve

eighteen

to

saucepan, with a

little

liquid through a sieve

halves,

or,

if

oysters

white wine
;

in

pass the

cut the oysters in

they are small, leave them

whole.

Cook two ounces

of butter

and the same

quantity of flour in a saucepan with a quarter

gravy and the liquid from

the oysters, bring to the boil and withdraw
to side of fire for fifteen minutes
remove
all fat from the top, and thicken with the
of a pint of clear

yellows of two eggs beaten together;

through

sieve,

add

oysters,

and

serve.

pass

SAUCES
a

If desired,

little

129

chopped parsley

may

be added.
216.

MUSSEL SAUCE

(Sauce aux Moules)

Prepare in the same

(No.

double

using

215),

way

as oyster sauce

the

quantity

of

mussels in place of oysters.

217.

MADEIRA SAUCE
(Sauce Madfere)

Put a pint of meat juice or gravy in a

saucepan, add a few mushrooms, or, if desired,
a few slices of truffles, and allow the liquid
to reduce to half
add gradually, drop by
drop, a pint of Madeira pass through a linen
cloth, and serve.
;

218.

GREEN SAUCE
(Sauce Verte)

Mash

in

a mortar

parsley, a Uttle tarragon,

herbs.
J

small bunch of
and a few mixed

EASY FRENCH COOKERY

130

Work

these herbs to a paste, and add the

yellows of five or six hard-boiled eggs.

Pass or squeeze

and put the mash

all

through a

in

a basin

fine sieve,

add

salt,

pepper, a drop of vinegar, and dry English

mustard.

Mix all together with a fork, turning

always in the same direction as for Mayonnaise
little

>

sauce

(No. 211),

and add

a quarter of a pint of salad

219.

little

by

oil.

CREAM SAUCE

(Sauce k la

Cr^e)

With an ounce of butter and an ounce

Add a
of flour make a white thickening.
until
it
pint of warm cream, and whisk
comes to the boil. Then add salt, pepper,
nutmeg, and finally an ounce of butter, and
again whisk.

220.

HOLLANDAISE SAUCE
(Sauce HoUandaise)

Put into a saucepan the yolks

of four or

SAUCES
raw

five
little

of

spice

two spoonfuls

eggs,

butter,

all

half a pint of cold water

till

of

flour,

salt,

continue stirring

just before boiling point is reached,

withdraw to side of the

ally a quarter of a

the time

pound

add the

and a pinch
well together, and add

a pinch of

mix

131

fire,

when

and add graduaU

of butter, stirring

juice of half a lemon,

pass through cloth, and serve.

221.

MELTED BUTTER AND PARSLEY

(Sauce Maitre d'Hotel)

Melt some butter; add

some finely-chopped

salt,

pepper, and

parsley.

SHARP SAUCE

222.

(Sauce Piquante)

Chop

a good-sized onion, put it

with
butter, and let cook
in a saucepan
add two tablespoonfuls of
for ten minutes
finely

cook for three minutes, stirring conNow add half a pint of hot beef
stantly.
or gravy soup, and stir till it comes to the
flour,

EASY FRENCH COOKERY

132

boil

draw to

side of the

and add two

fire,

dessertspoonfuls of reduced vinegar and two

cups of caramel.
Set aside for fifteen minutes
off

all

fat,

then skim

pass through sieve,

add three

dessertspoonfuls

and

of

finely-minced

gherkins,

serve.

223.

ONION SAUCE AND CREAM

(Sauce Soubise)

Peel and blanch in salt water two goodsized onions,

in a

cut into thin

pan with a

rub through a

add
milk

salt,
;

little

fine

butter

and

slices,

when

fry

cooked,

sieve into a saucepan

pepper, and a quarter of a pint of

let it

come nearly

to the boil, and

serve.

224.

FRENCH DRESSING
(Sauce Vinaigrette)

For

an

ordinary

salad

for,

persons, use half a teaspoonful of

eighth teaspoonful of pepper

on the tablespoon, and

fill

say,

four

salt,

one-

place these

with vinegar;

SAUCES
mix together
of salad

To

now add

133

three tablespoonfuls

oil.

this,

a sharper sauce

if

may

be added a
mustard.

225.

little

is

required,

English or French

CRAYFISH BUTTER

(Beurre d'Ecrevisses)

Place twelve crayfish in a

salted

little

water with a minced onion, half a carrot, a

glass of white wine, and a pinch of pepper

twenty minutes.

boil all together for

Remove from the

pound the shells

a mortar with some butter,

and claws in
and put the puree
tiU

fire

the butter

fire,

in

a saucepan on the

assumes a sKghtly red

colour.

Now

add a very

come

let

through a

little

boiling

water

to the boil, stirring slowly

fine

sieve into a basin,

and

rub
let

get cold.

When
will

remove the sediment that

have accumulated at the bottom, and
cold,

use as required.

EASY FRENCH COOKERY

134

226.

LOBSTER BUTTER
(Beurre de Homard)

Use lobsters in the place of crayfish

225), and prepare in the same way.

227.

(No.

BEARNAISE SAUCE
(Sauce Bearnaise)

Mix some butter and chopped parsley

together
add gradually a little French
;

vinegar.

Beat the yolks of six eggs together, and

mix with the butter, etc., adding salt and
pepper to taste.

1.

How

TRUSSING A FOWL.
2. How to

to truss the Wings.

3.

How

fix

the Legs.

to place the Liver and Gizzard,

ROASTS
It

unnecessary to detail each of the

is

ferent varieties of meat, poultry,

dif-

and game,

prepared and roasted in pretty

same way, and the cook can
easily judge by the appearance and tenderness of the meat whether or not it is

as

all flesh is

much

the

sufficiently cooked.

Meat such
veal should
salt

as

beef,

mutton,

lamb,

or

be floured and seasoned with

and pepper, and the cook should be

careful that the joint

is

occasionally basted,

and cooked equally on both sides.

should be of a moist and juicy appear-

turned,
It

ance when dished to go on the table.

In the case of game or poultry, do not
let

the oven be too brisk, and baste more

frequently than when roasting meat. Should

game be " too high " to suit the diner, the

may

be partly removed by placing a red-hot poker in the interior for one

For poultry, put some salt
or two seconds.
objection

135

EASY FRENCH COOKERY

136

inside the bird

this

removes any staleness

when cooked.

Game
the

case

should not be over-cooked, and in

of

woodcock,

duck,

wild

etc.,

should be under-done.

some

I give here a list of

ties of

of the varie-

meat, game, and poultry most

able for roasting,

suit-

together with the times

required for cooking.

Table showing Times required for Roasting

Joints of Different Weights
Veal (Veau), about 5

Pork

(Pore),

lb.

about 10

Beef (Boeuf), about 10

Lamb

lb.

lb.

(Agneau), about 8

lb.

Mutton (Mouton), about 10

lb.

.1
.3
.2
.1
.

hr. 15 mins.
hrs.

hr. 15 mins.

30

Table showing Times required for Roasting

Game and Poultry
Venison (Chevreuil), about 10

lb.

CARVING POULTRY.
1.

Duck.

2.

Pigeon.

3.

Fowl.

ROASTS

VEGETABLES
228.

POTATOES FRIED IN BUTTER

(Pommes

Melt

little

some

place

potatoes in

butter

in

frying-pan,

mashed cold boiled

season with salt and pepper,

sliced
it,

saut^es)

and allow to cook

or

till

brown, turning occa-

sionally to prevent burning.

Dress on dish, sprinkle over the potatoes

some chopped

229.

parsley,

FRIED POTATOES

and

serve.

AND ONIONS

(Pommes Lyonnaise)
Partly cook in butter or dripping some
thinly-sliced onions.

Mix the onions with some potatoes

pre-

pared as for Potatoes Fried in Butter (No.

228), and dress in the same way.
138

VEGETABLES
230.

139

POTATO CROQUETTES

(Croquettes de

Pommes)

some potatoes in the ordinary way,

drain off the water, and allow to steam in
front of the fire for ten minutes
mash by
Boil

pressing

through a

fine

sieve

replace in

saucepan, with a piece of butter, the yolks

of four eggs, a pinch of sugar, salt to taste,

and a

nutmeg

add finally half a teacupful of grated Parmesan cheese, mix

thoroughly together, and let cook for five
little

minutes.

Next divide the mixture into equal parts

and roU in the form of a big cork on a
floured table.

Dip
plunge

beaten

in

into

season with

231.

egg

boiling
salt,

and

fat,

and breadcrumbs,
cook

till

brown,

serve.

POTATOES STEWED IN MILK

(Pommes Maitre

d'HStel)

Cut into slices some cold boiled potatoes and put into a saucepan, add a little

EASY FRENCH COOKERY

140

and pepper, and just cover

with half clear soup and milk mixed
let
butter,

salt

boil

till

the liquid

is

reduced to about three-

quarters; draw to side of the

tablespoonfuls

add two
cream and one or two

of

fire,

small pieces of butter.

Arrange on dish, and sprinkle with some

chopped parsley.
232.

POTATOES BOILED IN THEIR SKINS

(Pommes Robe de Chambre)

Select
size,

and

some new potatoes of a uniform

and serve with their skins on.

boil

233.

STRAW POTATOES
(Pommes-pailles)

Cut into long and very

or three big potatoes

ing fat

let

season with
234.

cook
salt,

till

fine strips two

and plunge into boilbrown drain them,
;

and serve very

hot.

FRENCH FRIED POTATOES

(Pommes

frites)

Cut some potatoes in

strips

of

about

VEGETABLES

141

ij inch long and \ inch thick, and cook as

for Straw Potatoes (No. 233).

235.

WHOLE POTATOES

FRIED

(Pommes

rissol^es)

Take some small new potatoes, or old

ones cut to resemble them, and put into
boiling fat.

Cook them till they are brown, drain off

the fat, and sprinkle with salt and chopped
parsley.

BAKED MASHED POTATOES

236.

(Pommes au

Gratin)

Prepare some potatoes as for Potato Cro-

Butter a porcelain dish,

quettes (No. 230).

arrange

the

Parmesan

potatoes in

it,

sprinkle

with

and place two or three

cheese,

on top ; put the

dish into a brisk oven for ten minutes till
the potatoes are of a light brown, and
small pieces

serve in the

of

butter

same

dish.

EASY FRENCH COOKERY

142

237.

BAKED POTATOES AND

CHEESE
(Pommes au Fromage)

some

Cut
thin

partly

boiled

potatoes

into

slices.

Butter either a baking-dish or a porcelain

dish and place a layer of potatoes on bottom,

season with salt and pepper, and sprinkle

with grated Parmesan cheese.

Now

one or two

put

small

pieces

of

butter on the potatoes, and repeat the layer

of potatoes

and cheese

bake in a brisk oven

and serve.

238;

until the dish is full

for forty-five minutes,

POTATOES WITH PARSLEY AND

BUTTER
(Pommes

persill^es)

some potatoes, either new or old,

that have been cut into equal oval parts,
drain the water off, and place in dish with
Boil

melted butter

some chopped

sprinkle

parsley.

over the potatoes

VEGETABLES
,239.

PUFFED POTATOES
(Pommes

Cut into long, thin

souffl^es)

slices

about ij inches long and

Two
toes

fats

i43

i inch wide.

required

are

some potatoes

for

these

pota-

one should be just hot, and the other

boiling.

Put the potatoes in the fat that is just

hot, and allow to cook for one minute
collect in sieve, and plunge into the boiling

when they should commence

fat,

to

swell

and assume a balloon-like appearance.

Drain

off

the

fat,

season with

salt,

and

serve immediately.

240.

BAKED ONIONS AND POTATOES

(Pommes Boulang^re)

Put a layer of potatoes in a flat ovendish, then add a layer of thinly-sliced onions,
and repeat till the dish is full. Some little
bits

ing

of
of

butter or dripping and a seasonsalt

and pepper should be added

between each layer of vegetables.

EASY FRENCH COOKERY

144

Cook
five

a very brisk oven

in

minutes,

basting

forty-

for

occasionally,

and,

if

adding more butter or dripping.

necessary,

241.

BAKED POTATOES
(Pommes au Four)

Wash some
oven

big

potatoes

and cook

in

about thirty minutes till quite soft.

them open and place a little piece
of butter, together with salt and pepper
for

Press

to taste, in the centre of each potato.

ROASTED POTATOES

242.

(Pommes CMteau)
Prepare

them

some old potatoes by cutting

into equal oval shapes.

Place them in a dish with some butter

or dripping,

and cook them

in the

oven

for

about twenty-five minutes.

243.

FRIED EGG-PLANT
(Aubergines

frites)

Take one or two egg-plants and cut them

VEGETABLES

145

slices, circle-ways.
Dip them in
and drop them one at a time into boil-

into thin
oil

cook

ing

fat

fat,

sprinkle a

till

fairly

little salt,

crisp,

drain

off

and dress on dish

with some fried parsley.

244.

ARTICHOKES WITH HOLLANDAISE

SAUCE
(Artichauts, Sauce Hollandaise)

some green artichokes for about

twenty minutes, and serve one to each
person with some HoUandaise sauce (No.
Boil

220)

separately.

245.

COLD ARTICHOKES WITH

VINAIGRETTE SAUCE
(Artichauts Vinaigrette)

some green artichokes for about

twenty minutes, then let them get cold,
and serve a vinaigrette sauce (No. 224)
Boil

separately.

EASY FRENCH COOKERY

146

246.

ASPARAGUS WITH MELTED

BUTTER
(Asperges, Beurre fondu)

Either fresh or conserved asparagus may-

be used.

There are several different kinds of this

most popular being the white

vegetable, the

asparagus, which comes from Argenteuil in

France, and

the English variety, which

is

green.

Clean

the

asparagus,

tie

into

little

bundles, and place gently in boiling water

with a

little salt

in

it.

Allow to cook for about fifteen minutes

till soft,
withdraw, arrange on a napkincovered dish, and serve with some plain
melted butter.

247.

COLD ASPARAGUS WITH

VINAIGRETTE SAUCE

(Asperges froides, Sauce vinaigrette)

Serve some cold boiled asparagus with

a vinaigrette sauce (No. 224).

VEGETABLES
248.

147

BOILED SPINACH

(Epinards en Branche)

Clean and thoroughly wash in at least

some spinach, and

waters

three
fifteen

boil

for

minutes in salted water.

Drain

all

water

249.

off,

and

serve.

MASHED SPINACH

(Epinards en Pur^e)

Pound some cooked spinach

pass

through sieve into

work into

it

250.

little

cream,

in a mortar,

a saucepan,
salt,

and

and pepper.

SPINACH AND GRAVY

(Epinards au Jus)

Dress

some

spinach

as

for

Mashed

Spinach (No. 249). Pour a little hot meatjuice around sides of dish, place two or
three croutons of fried bread in the spinach,

and

serve.

EASY FRENCH COOKERY

148

BAKED CAULIFLOWER

251.

(Choux-fleurs au Gratin)

Boil a cauliflower in salted water,

place

it

with

salt

on a

porcelain

flat

dish

and

season

and pepper and a

little nutmeg,
pour over the top three spoonfuls of hot
Bechamel sauce (No. 208), sprinkle with a
little grated Parmesan cheese, and bake in
a fairly brisk oven for about twenty minutes.

252.

FRIED CAULIFLOWER
(Choux-fleurs

frits)

Separate one or two cold boiled cauliflowers into tiny flowers, place on a dish,

and season with

and pepper and minced

and beaten eggs;
now plunge into boiling fat and cook till
of a light brown, drain off fat, and serve.
parsley;

253.

dip

salt

into

flour

CAULIFLOWER WITH FRIED

BREAD-CRUMBS
(Choux-fleurs au pain

frit)

Boil a cauliflower in salted water; then

VEGETABLES

149

to butter which has been melted in a

pan

add some bread-crumbs, and stir over the

Having sprinkled chopped parsley over
the cauliflower, throw over it the butter and
fire.

bread-crumbs.

CAULIFLOWER FRIED IN BUTTER

254.

(Choux-fleurs sautes au Beurre)

Separate some cold boiled cauliflower into

tiny flowers.

Melt some butter or dripping in a frying-pan and cook the cauhflower in this for

about

twelve

season

with

dish, sprinkle

and

minutes, stirring constantly

and pepper, dress on a

minced parsley in the centre,

salt

serve.

255.

FRIED BRUSSELS SPROUTS

(Choux de Bruxelles au Beurre)

Cook some sprouts

in the

way

described

in the recipe for Cauliflower Fried in Butter

(No. 254).

EASY FRENCH COOKERY

150

256.

FRIED FRENCH BEANS

(Haricot Verts sautes au Beurre)

Use green haricot beans in the place

and cook as No. 254.

of

cauliflower,

257.

FRENCH BEANS

IN

BLACK BUTTER

(Haricots Verts au Beurre noir)

some green haricot beans, drain

them carefully, season them with salt and
pepper, place them in the dish, and pour
over them some black butter (No. 202).
Scald

258.

PEAS AND BUTTER

(Petits Pois sautds

Melt a

little

au Beurre)

butter in a frying-pan and

pkce some cold boiled peas in it season

salt and pepper, and let cook till quite
;

with
soft.

259.

FRENCH PEAS

(Petits Pois Frangaise)

Put some parboiled peas in a saucepan

with a piece of buf,ter and a little cold

VEGETABLES

151

a^d a few small onions previously

braised in the oven, a teaspoonful of chopped
parsley, a pinch of sugar, salt, pepper, and
cover
a few very small pieces of bacon
with water and put on a brisk fire till it
comes to the boil; withdraw to side of the
fire, and let cook slowly for ten minutes.
When the peas are quite cooked, add another
piece of butter, and serve.
water

SALADS
The most
are

popular

lettuce

ingredients

(laitue),

tomatoes

of

salads

(tomates),

endive (chicoree), escarole (escarole), potatoes

(pommes de

terre),

salad (mache),

which

are

beetroot (betterave), corn-

and watercress

easily

(cresson), all of

obtainable

in

England

in their vafious seasons.

They should be thoroughly cleaned and

washed in three or four different waters,
and should be cut up, not too small, and
arranged in a salad bowl. The top of the
salad

may be

prettily garnished with sliced

tomatoes, beetroot, hard-boiled eggs, tarragon, or chopped spring onions.

In the case of tomato salad a

onion and parsley

may

chopped
be sprinkled on the
little

top.

Dress these salads with a French dressing (No. 224), to which

may

Mayonnaise sauce (No. 211)

152

be added some
if

desired.

SALADS
260.

153

CELERY SALAD

(Salade de C61eri)

Cut into long, thin strips some

or,

better

a large celery root

still,

celery,
;

wash

thoroughly and season with a French dressing

(No. 224),

with Mayonnaise

thickened

sauce (No. 211), adding a

and a sprinkling

of

little

extra pepper

chopped parsley.

26L AMERICAN

TOMATO SALAD

(Salade de Tomates Americaine)

Scald

whole in
crushed

and
a

peel

salad

some
bowl,

tomatoes,

and

place

cover

with

ice.

When

ready to serve, remove them from

the bowl, dry them in a cloth, place one on
each small plate, pour a thickened French
dressing (No. 224) over each,

262.

and

serve.

CORN-SALAD. CELERY AND

BEETROOT SALAD
(Salade Lorette)

Clean about half a pound of corn-salad.

EASY FRENCH COOKERY

154

washing well in at least three waters to

remove the grit
cut a beetroot into thin,
even slices, and cut a stick or two of celery
;

into thin, long strips.

Arrange each separately in same saladbowl, and serve with French dressing (No.
224) as in former salads.

263.

LETTUCE AND POTATO SALAD

(Salade de Laitue et de

Pommes)

Cut three or four potatoes into thin

slices and arrange round a dish containing

some well-washed

lettuce.

chopped parsley on
potatoes, and serve with a French dressing
Sprinkle

little

(No. 224).

264.

NICE SALAD

(Salade Nigoise)

Put some lettuce in centre of bowl and arrange round it some cold green haricot beans,
tomatoes, and potatoes cut into thin sHces.
Serve with French dressing (No. 224), and
sprinkle a little chopped parsley on potatoes.

SALADS
265.

155

RUSSIAN SALAD
(Salade Russe)

Take some white meat off a chicken,

also some smoked ham and smoked salmon,
and cut into little equal squares.
Cut also

or

three

four

tender

small,

young carrots, ready boiled, and the same

number of boiled potatoes into very thin slices.
Keep all these separate, and add to them
some cold boiled green haricot beans and
some French dressing (No. 224).
Arrange in
salad

bowl

separate

with

little

spoonful

heaps
of

in

Russian

caviare in the middle.

Before serving, pour over

all a spoonMayonnaise sauce (No. 211).

The Mayonnaise sauce may, if desired,
be mixed with the French dressing before
that is put with the various vegetables.

ful of

266.
1

SALAD OF FRENCH BEANS

(Salade de Haricots Verts)

Arrange some cold green haricot beans in

EASY FRENCH COOKERY

156

chopped parsley
on top, and dress with a French dressing
a salad-bowl, sprinkle a

little

(No. 224).

CAULIFLOWER SALAD

267.

(Salade de Choux-fleurs)

Detach the flowers of one or two cauliand cut the soft part of the green

flowers

leaves into small pieces.

Sprinkle some chopped parsley on top

and dress with a French dressing (No. 224).
268.

WATERCRESS SALAD
(Salade de Cresson)

Watercress

is

often

recommended

medical authorities on account of

purifying qualities.

It is

its

by

blood-

very simply pre-

pared.

Clean and wash thoroughly in at least

three waters, which should be salted.

Dry in cloth, arrange in bowl, sprinkle

with some finely-chopped onion, or rub a
piece of gariic round the sides of the dish,

and serve with a French dressing (No.

224).

SALADS
269.

157

VEGETABLE SALAD

(Salade de Legumes)

Cut some
haricot

cold

beans,

and

boiled

potatoes,

cauliflowers

in

green
little

branches.

Arrange separately in

salad-bowl,

and

trim with some sliced tomatoes and beetroot.

Dress with a French dressing

(No. 224)

thickened with Mayonnaise sauce (No. 211).

little

be added

chopped onion and parsley

if

desired.

may

SWEETS
270.

AND ICE

FRUITS

IN GLASSES

(Coupe Jacques)

Place some

thinly-cut

slices

bananas,

of

peaches, and pears with a few strawberries,

any

or almost

fresh

fruit

in

season, in a

dish.

Add two
of Kirsch

spoonfuls of sugar and a glass

mix

together,

and place

the refrigerator or on the

as

When
many

pagne

either in

ice.

ready to serve, place the

glasses

glasses)

(fruit

as there

each glass three-quarters

glass either with

coupes

are diners
full

fruit in

or

now

cham-

make

fill

lemon or with vaniUa

each
ice-

cream, place a fine strawberry or raspberry,

or
ice,

any similar
and serve.

fruit,

Hand round some

in

the centre of the

finger sponge-cakes or

wafers.
158

en
CO

<
.J
O ^
Z
W ^
u
HI u

cn

8
z u
CO

H
P*

SWEETS
271.

159

AND WHIPPED CREAM

FRUITS

IN

GLASSES
(Coupe Chantilly)

Prepare some fruits as for Coupe Jacques

(No. 270),

and

fill

the glasses with whipped

cream (No. 275) instead

of vanilla ice-cream

serve as before.

272.

CUSTARD AND WHIPPED CREAM

(Cr^me Beaurivage)

Make a custard pudding, and allow to

mould with the centre filled in.
Turn on to a dish. Whip some cream

set in shallow

and caster sugar

it

until

it

is

very

in the centre of the custard,

stiff,

and

pile

sprinkle

some finely-minced green almonds, or, if these

cannot be obtained, ordinary almonds will
answer the purpose.

273.

PEACHES AND ORANGE CREAM

(Pgches k la Cr6me d'Orange)

For

this

required, or

preparation an ice timbale

two basins

will

is

answer the same

EASY FRENCH COOKERY

i6o

purpose, one being smaller than the other

in the larger place

some finely-chopped

Peel two or three peaches

skins refuse

to

come

ice.

(should the

place in boiling

off,

water for a few seconds)

cut each peach
quarter-ways into sixteenths, and place in
;

squeeze the juice of a lemon

an orange through a sieve on to the
add two or three spoonfuls of sugar

smaller dish

and

of

fruit,

and the same quantity

well together

the cream

till

little

of

cream, mix

allow to stand undisturbed for

twenty minutes, mix again, and

274.

all

bubbles are seen in

serve,

STRAWBERRIES AND ORANGE

CREAM
(Fraises k la

Creme d'Orange)

This is prepared in the same way as for

Peaches and Orange Cream (No. 273), using
strawberries instead of peaches.

275

WHIPPED CREAM
(Crfeme ChantUly)

Place half a pint of cream in a dish with

SWEETS

i6i

three spoonfuls of sugar, and, with a light

whisk, beat always in

till it

becomes

276.

firm.

the

same

direction

STRAWBERRIES AND WHIPPED

CREAM
(Fraises Chantilly)

Pick over some good, sound strawberries

and place

in inner

bowl of an

ice timbale;

pour over some whipped cream (No. 275), and

dress top of cream with a few strawberries.
Let

and

stand

on

ice

for

fifteen

minutes,

serve.

277.

PEARS AND ICE-CREAM

(Poire Melba)

Cut one or two pears in halves, remove

seeds and core, and simmer for twenty
minutes in a little water with some sugart
and vanilla.
Place some vanilla ice-cream in an

'ice

timbale, arrange the pears in the ice, /Pour

EASY FRENCH COOKERY

i62

a spoonful of raspberry syrup over each pear,

and serve.
Another way of preparing the " Poire
Melba " is to pour a little Kirsch or Maraschino over each pear, instead of the raspberry
syrup.

278.

STRAWBERRIES AND ICE-CREAM

(Fraises Melba)

This sweet
as the Poire

is

prepared in the same way

Melba (No.

277), using straw-

berries in the place of pears,

279.

PEACHES AND ICE-CREAM

(Peche Melba)

Prepared in the same

way

as the Poire

Melba (No.

277), using either fresh or conserved peaches cut in two.

280.
*

PEACHES AND RASPBERRY SYRUP

(Peche Cardinal)

Skin one or two peaches and place in an

ice timbale; now pour three or four spoon-

SWEETS
fuls

thick

of

syrup

over

the

blanch a dozen almonds, and stick

fruits,

them

raspberry

163

the peaches at an equal distance

in

apart.

Place some very finely -cut ice in

bottom part

of

the

timbale,

upper receptacle containing the

to stand for fifteen minutes,

281.

replace
fruit,

and

the
the

allow

serve.

PEARS AND RASPBERRY SYRUP

(Poire Cardinal)

Prepare in the same

way

as

for

Pgche

Cardinal (No. 280}, using pears in place of

peaches.

282.

ICED FRUIT SALAD

(Macedoine de Fruits)

Cut

an

apple,

an

orange,

banana,

a shce of pineapple, and a peach or nectarine into thin slices of as nearly as possible
a uniform

and place

in an ice timbale.
Pour over one glass of Kirsch and one of
Maraschino
add sugar and a squeeze of
size,

EASY FRENCH COOKERY

i64

mix
minutes, and
lemon

283.

together,

let

stand

ten

for

serve.

PINEAPPLE AND MARASCHINO

(Ananas au Maraschino)

Cut some slices of pineapple (preferably

fresh), about a quarter of an inch thick
arrange on dish, and pour over them a glass of
Maraschino
add caster sugar, allow to cool
on ice, serve with finger sponge-cakes.
;

284.

BAKED APPLES

(Pommes au Beurre)

Wash some large apples of the cooking

variety and arrange on an oven dish ; cut
a thin shce from the top of each apple, and
place on each a piece of butter.

some
for

caster

sugar

over,

Sprinkle

then put in oven

twenty minutes.
285.

BAKED APPLES AND WHIPPED

CREAM
(Pommes au Four

Chantilly)

Cook and prepare some apples

as for

SWEETS

165

Baked Apples (No. 284). Whip some cream

and caster sugar together until stiff, and
serve separately with apples.

FRUIT AND RICE CROQUETTES

286.

(Croquettes de Riz au Fruits)

Allow some
soft;

rice to boil

water

drain

without getting

and mix with the

off,

yellows of three or four eggs.

Cut

some

preserved

dried

small pieces and

mix with the

Place the rice in

allow to cool.
three

Cut into equal

crumbs on a
of corks

a shallow dish,

by two, and

inches

table,

into

fruits

rice.

about

strips of
roll

in

and

bread-

shaping into the form

dip into beaten egg and fry in

boiling fat.

Cook

till

of

a light golden brown, then

dust with fine caster sugar, and serve.

287.

APPLE FRITTERS

(Beignets de

Pommes)

Peel three or four apples,

and remove

EASY FRENCH COOKERY

i66

the cores with a core-cutter

cut the apples

into rings half an inch thick.

Whip one
and a
stiff

little

paste

two spoonfuls of flour,

milk or cream into a slightly
dip the rings in separately and
egg,

plunge into boiling fat tiU they assume a

brown colour drain

with powdered sugar, and

light

off

288.

fat, sprinkle

serve.

BANANA FRITTERS

(Beignets de Bananas)

Peel three or four bananas and cut into

halves lengthwise

treat in the

same way

as Apple Fritters (No. 287).

289.

PINEAPPLE FRITTERS
(Beignets d'Ananas)

Take

either a fresh or a preserved pine-

apple, cut into slices half

proceed as for Apple

an inch

thick,

^fritters (No. 287).

and

SWEETS
290.

167

APRICOT FRITTERS
(Beignets d'Abricots)

Cut

some

either

fresh

or

conserved

apricots in two, place on a dish for fifteen

minutes with some caster sugar and a httle

rum;

now

them in some powdered

macaroni biscuits, and then in a paste made
of an egg, flour, and milk beaten together;
roll

plunge into boiling fat for a few minutes,

and

serve.

291.

JUBILEE CHERRIES
(Cerises Jubile)

Warm
pour a

some

little

cherries preserved in brandy,

Kirsch on the top and

to the boil, apply match,

292.

and

let

come

serve.

CUSTARD WITH WHITE WINE

(Sabayon au Vin blane)

Put

five

or

six

yellows of eggs in

an

enamelled saucepan, with the same amount of

EASY FRENCH COOKERY

i68

powdered sugar, and stir; now add a

glass and a half of light white wine.
Beat with an egg whisk and place the
saucepan on the fire, stirring constantly
with the whisk till the custard assumes a
thick, creamy appearance
serve it in cups,
handing finger sponge-cakes or wine biscuits
;

with

it.

293.

CUSTARD WITH SHERRY

(Sabayon au Sherry)

Prepare

in

the

same way

as Custard
with White Wine (No. 292), but substituting
sherry for the white wine, and using only
half the quantity.

294.

CABINET PUDDING

(Pouding au Cabinet)

Beat six or seven eggs in a basin, and

mix with a pint and a half of milk, two
spoonfuls of sugar, and half a gill of
brandy.

SWEETS
Butter

arrange in

it

good-sized

jelly

may

be available

few raisins and dried

Now

mould,

and

a layer of biscuits or any cake,

not too rich, that

in a

169

place

another

sprinkle

cherries.

layer

of

cake

or

and sprinkle raisins and cherries,

and so on till the mould is full.
Pour the eggs and milk into the mould
and place in a saucepan containing sufl&cient
biscuits

hot water, so as not to enter or touch the

top of the mould, and let simmer for one
hour.

Serve with a Custard with Sherry (No.

293)

poured over the top.

295.

PEARS AND RICE

(Poires

au Riz)

Peel and halve three or four large pears of

a good cooking quality (or conserved fruit

may

be used), and simmer in water until

three-parts

water;

add

and cook for

cooked.

Drain

off

two tablespoonfuls
five

half
of

the

sugar,

minutes longer.

Boil for six minutes half a cupful of rice,

EASY FRENCH COOKERY

170

drain off water, and finish cooking with milk

and sugar till it becomes firm and smooth

add a little cream, a small piece of butter,
some powdered sugar, and the juice of half
an orange.
Mix all well together, dress on a dish
with the pears and a few dried fruits.
;

APRICOT OMELET

296.

(Omelette aux Abricots)

Beat in a plate three or four eggs with

a very small pinch of salt and a spoonful of
sugar.

Butter a frying-pan, pour eggs in and

the pan on one
commence to set.
Lay a spoonful

tilt

middle and

tilt

297.

side as soon as the eggs

of

apricot

jam

in

the

ov^r on to a dish.

SOUFFLE OMELET
(Omelette soufflde)

Great care must be exercised to obtain

SWEETS
perfection,

as,

171

should the directions not be

minutely followed, the omelet will not be a

success.

Break six eggs, one at a time, into a

plate and separate the white and yellow;
place in two basins.

Mix with the yellow four spoonfuls

of

powdered sugar and whip for ten minutes,

always turning the whisk in the same
direction
then add four finely minced
;

almonds.

Add

a pinch of salt to the white, and

whip till a stifiish froth has formed.

Take another basin and put

yellow in with half the white
rest of the yellow

and

and the

the

half

now add

the

rest of the white,

beat lightly togef^ier.

Butter a long,

flat,

oval dish, place the

whipped eggs in it, arrange into shape with

a knife, and bake in a moderate oven till
dehcately brown.

This souffle should take fifteen to twentyfive

minutes

to

cook.

Sprinkle

little

powdered sugar on the top, and serve immediately.

BASY FRENCH COOKERY

172

SURPRISE OMELET

298.

(Omelette en Surprise)

Whip some

eggs as for the Souffle Omelet

(No. 297).

Butter a long, oval dish, and place on

the bottom, in the centre, a layer of biscuits
or sponge-cakes

put

into

on

(usually vanilla)

this

put some ice-cream

place the eggs on the top,

brisk

oven

for

about

fifteen

minutes, and serve.

299.

RUM OMELET

(Omelette au

Make a

plain sweet

Rhum)
omelet,

and place

on a very hot dish.

Pour a glass of rum over the omelet,
apply a match, and serve with finely sifted
sugar.

ICES

HOW TO

FREEZE ICES

FREEZING apparatus consists of an icetub with a hole and a peg in it, an ice-pot,
and an ice-spoon.

The

freezer,

properly cleaned,

in the centre of the tub,

with small chunks of ice

handfuls of freezing

is

placed

and is surrounded
and two or three

salt.

Pour into the central receptacle the preparation which you wish to freeze, lay a
piece of white paper on the top and put the

Ud

on.

Turn the handle from

right to left con-

tinuously for fifteen minutes or thereabouts

then remove the

and with the spoon

work the frozen mixture from the sides of
lid,

the ice-pot to the centre; repeat the turning

tin

when the

the

contents

ice is

have become

ready for serving.

173

firm,

EASY FRENCH COOKERY

174

300.

VANILLA ICE-CREAM
(Glace Vanille)

Boil a quart

of milk,

add a

stick

a half of vanilla, cut lengthwise in

when the milk comes

and

four

on the
about an hour.
Place the yolks of seven eggs in a saucepan, add nine ounces of powdered sugar, and

lid

and

to the boil, put

let infuse for

stir well together.

Now mix

with the milk, stirring con-

tinuously, without allowing to boil,

till

the

milk coats the spoon.

Strain through fine sieve,

and allow to

get cold, giving an occasional stir to prevent

a skin forming on top.

When

cool, place

directions "

How

301.

in

freezer

to Freeze Ices "

and follow
(p. 173).

COFFEE ICE-CREAM
(Glace Caf^)

Put about a quarter of a pound of freshlywashed coffee beans into a quart of milk,

ICES

allow to

come

175

and then stand

to the boil,

for three-quarters of

Mix the yolks

an hour.
seven eggs with nine

of

ounces of powdered sugar,

stir

with spoon,

add the milk, and allow to come to the

boil,

stirring continuously.

Pass through sieve ajid follow directions

"How

to Freeze Ices"

(p.

173).

STRAWBERRY ICE-CREAM

302.

(Glace Fraise)

Squeeze through a

pound and a half

fine

sieve about

of ripe strawberries.

Place in a saucepan, with ten ounces of

powdered sugar, the jmce of a lemon and a

quart of milk
all

to

the time

come to the boil, stirring

add a drop or two of cochineal
;

let

give the necessary tinge;

and

sieve

into

"How

to Freeze Ices"

303.

freezer

pass through

foUow

directions

(p. 173).

FRUIT PUDDING ICED

(Pouding aux Fruits glace)

Cut two ounces of mixed candied peel

EASY FRENCH COOKERY

176

into

pound

small

dice

of raisins

clean

quarter

of

and the same quantity

of

currants.

Put all together in a small saucepan with

two glasses of Maraschino, and let simmer
to half
remove from the fire, and set
;

aside.

Bring to the boil a quart of milk, with a

stick of vanilla in

it,

and

an hour, not removing the

steep for half

let
lid.

Place the yolks of six eggs in a saucepan,

with half a pound of sugar, add the milk,
and let cook slowly, stirring constantly till

the spoon becomes coated.

put

Pour through sieve and let

into freezer and treat as

in

"How

chopped

to

Freeze Ices"

(p.

fruits must be added

during the process of freezing.

cool,

then

described
173).

The

gradually

SAVOURIES, ETC,
304.

Make

BUCK RAREBIT

a Welsh Rarebit (No. 305)

poach
lightly two new-laid eggs and place on
top of cheese after the rarebit has been
toasted under the salamander or in the
;

oven.

305.

WELSH RAREBIT

Cut some Cheddar and Gruyere cheese

into

small

pieces

and put into saucepan,

with a quarter of a glass of light ale

allow

the cheese to melt coinpletely, stirring continuously until the whole comes to the boil.

Put a piece

of hot,

pour the cheese over

it

dry toast on a

and place

dish,

either in

oven or under salamander till nicely

browned on top serve in the same dish.
the

306.

PARMESAN SOUFFLE
(Souffl6

au Fromage)

Melt one ounce of butter in an enamelled

M
177

EASY FRENCH COOKERY

178

saucepan, and
to

flour

mix

half

an ounce of potato

a smooth paste

add slowly by

degrees a quarter of a pint of milk, and

continuously

thickened

till

little

them

the sauce has boiled and

season

pepper, withdraw

at

with

salt

pan and

the

add the yolks

one

stir

and

white
cool

let

of three eggs, beating

time

into

the

mixture,

Parmesan
and add lastly the whites of the
eggs whipped to a stiff froth.
Line a souffle mould on the outside with
a band of buttered paper two inches higher
than the top of the mould, pour in the
mixture, and put directly in a quick oven
for twenty minutes.
Remove the band, and serve imsprinkle in four ounces of grated

cheese,

mediately.

307.

SOFT ROES ON TOAST

(Canapes aux Laitances)

Place some soft herring-roes

with a

little

butter,

cook in oven for

salt,

five or six

on a dish
and pepper, and
minutes
arrange
;

ETC

SAVOURIES,

them on some

179

lightly buttered toast, sprinkle

a few grains of cayenne and a squeeze of

lemon on each roe

replace in oven or
under salamander for two minutes, and
;

serve.

308.

MUSHROOMS ON TOAST

(Canapes aux Champignons)

Prepare and clean five or six medium-

mushrooms; place in a dish with a

httle oil, salt and pepper, and cook in oven
for ten or twelve minutes
arrange on weUsized

buttered toast, replace under salamander or

in oven for

309.

two minutes, and

serve.

ANCHOVIES ON TOAST
(Canapes aux Anchois)

wash and cut into fillets four

or five Gorgona anchovies, mix a little
anchovy sauce with some butter, and spread
on one or two shces of toast
put the
fillets on the toast, and cut the whole into
small squares
arrange on dish and place
Clean,

EASY FRENCH COOKERY

i8o

under salamander or in hot oven for two

minutes, and serve.
(For another form of

Anchovy

310.

Toast, see No.

8.)

CURRIED PRAWNS ON TOAST

(Canapes aux Crevettes Madras)

Place

twelve

or

fifteen

prawns

(either

preserved or fresh) in a saucepan and cook

minutes with a little curry sauce

arrange the prawns on squares of hot
for ten

buttered toast, and serve.

311.

ANCHOVIES, SOFT ROES AND

MUSHROOMS ON TOAST
(Canapes Bressane)

Take three or four mushrooms, and as

many soft roes, spnnkle them with salt and
pepper, place over them a few little bits of
butter and bake for ten minutes. Arrange
a few fillets of anchovies on some anchovy
buttered toast, cut the mushrooms into thin
slices,
and lay on the anchovies
now
arrange the soft roes on the mushrooms.
;

SAVOURIES, ETC.
pour a

little

devilled sauce

(No.

i8i

over

199)

each canape, place under salamander or in

oven for two minutes, and

312.

serve.

OYSTERS ON TOAST
(Huitres k Cheval)

Roll six or seven oysters in very thin

slices of

breakfast bacon, place the rolls on

a skewer in such a manner that each oyster

dip
is completely encased with the bacon
in oil and place on slow grill for five or six
minutes, basting occasionally and cooking
;

both sides

withdraw skewer and place each

oyster on a square of buttered toast.

(Or

may

be served on a large
piece of toast, the skewer being removed
Add
after the dish is placed on the table.)
all

the oysters

a squeeze of lemon to each oyster before

serving.

313.

DEVILLED OYSTERS ON TOAST

(Huitres Diable a Cheval)

Prepare some oysters as for Oysters on

EASY FRENCH COOKERY

i82

Toast (No. 312), and pour a little devilled

sauce (No. 199) over each oyster; place

under salamander

or

in

oven for

few

minutes, and serve.

314.

FRENCH MACARONI
(Macaroni Fran9aise)

Place some macaroni (of which there are

several kinds, the medium-sized, or spaghetti,

being most suitable) in boiling salted water

and allow to come to the boil; withdraw

to side of the fire, and let simmer for five
strain off water, add a Uttle salt
minutes
and pepper, four or five lumps of butter,
and four tablespoonfuls of grated Parmesan cheese. (The macaroni should have
a firm appearance, and should not be overcooked so as to become pasty.)
Let cook
;

for five or six minutes, stirring continuously

to prevent burning.

little

dish of finely-grated

Parmesan

cheese should be served separately, as an

accompaniment to the macaroni.

SAVOURIES,

ETC

183

BAKED MACARONI

315.

(Macaroni au Gratin)

some macaroni as in No. 314, add

stir all
cheese, salt, pepper and butter
together without cooking, and place in a flat
pour two tablespoonporcelain oven dish
fuls of cream on the top of the macaroni,
grate a little nutmeg, add one or two lumps
of butter, and sprinkle plentifully with grated
Parmesan cheese. Put in a brisk oven till
brown on top. Serve in same dish.
Boil

NAPLES MACARONI

516.

(Macaroni Napolitaine)
BoilJ

some

macaroni

drain carefully, add

butter,

pieces of

serve.

salted

water;

and some tomato sauce

of the fire and stir con-

withdraw to side
cook for
tinuously
freely with

salt,

in

pepper, one or two

grated

five

minutes

Parmesan

sprinkle

cheese,

and

EASY FRENCH COOKERY

i84

317.

THIN MACARONI AND TOMATOES

(Spaghetti Italienne)

Place

in

boiling

water

as

for

the

drain off the

French Macaroni (No. 314)
water, add salt, pepper, and five or six small
lumps of butter
stir on the fire for eight
or ten minutes, and add three or four spoonfuls of hot topiato sauce, or, better still, some
fresh tomatoes fried in a little butter.
Send to table with Parmesan cheese served
;

separately.

318.

POTATOES STUFFED WITH

SHRIMPS
(Pommes

Georgette)

some medium-sized potatoes in their

skins, cut a thick slice off the top, and with
a smaU spoon remove the centre of each
potato now cut a thin slice from the bottom,
Boil

so as to enable the potato to remain in an

upright

position.

moved from
passing

it

With

the centre

through a

the

potato

make a

fine sieve

pur^e,

re-

by

and cooking

SAVOURIES, ETC.
with a

add

Now

cream, salt and pepper.

little

few

shrimps

pur6e; replace in the

already

185

prepared,

prawns

or

centre

add the

of

to

the

the cases

cover,

put

in

the oven for a few minutes, and serve.

319.

Melt

SCOTCH WOODCOCK
little

butter

in

frjdng-pan,

break two or three eggs on a plate, season

them with salt and pepper, and beat well

pour the eggs into a frying-pan and stir

continuously
as soon as the eggs begin to
;

withdraw the pan from the fire.

Now with a spoon arrange the eggs on
hot buttered anchovy toast (made by mixing
a little anchovy sauce with butter).
Dress one or two fine fillets of anchovy
soHdify,

on

top,

and serve very

hot.

FRENCH AND TURKISH COFFEE

The
for

connoisseur of to-day invariably looks

a cup of really good coffee to

follow

immediately after luncheon or dinner

curiously enough, one

is

but,

seldom served with

delicious coffee in a private house.

Only the best coffee shoiild be bought,

and it should be freshly ground before
being used. A French earthenware coffeepot

should be used, for

clean

and

is

it

easily

is

The

always presentable.

kept
coffee-

cups should be warmed either in boiling

water or in the oven.

320.

BLACK COFFEE
(Cafe Noir)

Rinse
allow

the

coffee-pot

a heaped

with

teaspoonful

each person, and place on top

hot
of

water,

coffee

filter

to

of pot

pour boiling water over and allow to run

through, which will take some time, but it
i86

FRENCH AND TURKISH COFFEE

187

should not be disturbed, otherwise the coffee

have a thick and muddy appearance.

it not be strong enough, add a little
more coffee and repass.
will

Should

321.

EXTRA BLACK COFFEE

(Cafe Double)

Should a very strong cup of coffee be

required, after having allowed the first
filtering refill

the

filter

with fresh coffee and

repass the coffee that has just been made.

322.

COFFEE WITH MILK

(Cafe au Lait)

Make some

coffee

as

in

No. 320, and

a jug of boihng milk, placing

whipped cream on the top of the

serve with

little

milk.

323.

TURKISH COFFEE
(Cafe k la Turque)

Here the hostess has an opportunity of

EASY FRENCH COOKERY

i88

displaying her ability and charm,

fashionable to

make

as it is

this coffee at the

table that one has dined at,

same

or on small

copper-covered tables that are sold for the

purpose.

The whole Turkish outfit is a very pretty

ornament to a dining-room, and occupies
very Uttle space.

round or square
and cup-stands,
three or four copper pots in which to make
the coffee, a spirit lamp, and coffee and
sugar receptacles, and the whole may be
bought for fifteen shillings and upwards.
Light the lamp and boil some water in
consists of a small

It

tiny

table,

china

a pot, leaving
allow for boiling

cups

sufficient
;

space

at

top

to

just before the water begins

to boil, put in and stir one or two teaspoonfuls

powdered sugar

of

according to taste.
boiled,

weU a

the

remove from lamp and

person,

water has

stir

and mix

teaspoonful of Turkish coffee to each

person, replace on

lamp and,

stirring slowly,

come to the boil again

when it
remove from lamp for a second or two

allow to
boils,

each

to

When

TURKISH COFFEE

189

and cease stirring. Boil for third time and

add a dash of cold water to cause the grounds
to settle quickly

serve in the tiny cups,

which must have been previously warmed.

Hand round Turkish cigarettes to complete
the Oriental

The

effect.

coffee

required

is

not

as that used for French Coffee

and

the
it is

same

roasted

ground into a very

It can be purchased at most
fine powder.
stores, and should be asked
leading
the
of

for a longer time,

is

for as " Turkish Coffee."

CHAMPAGNES, WINES, LIQUEURS

AND CUPS
Luncheon

or

Moselle or

Ught claret

be served
correctly, should appear at their proper times.
Thus one would not commence to serve with
port and terminate with sherry.
Hock,
dinner wines,

suitable for lunch.

Some

is

to

or

Pilsener.

make

considered most

is

lager

to

prefer beer

very good

hght

variation

a Ught Rhine or claret cup.

For dinner, should it be on an elaborate

scale and many different wines be required,
pass with the various dishes as follows

Hors d'oeuvre and

soup

Fish

Hock

Claret.

Claret or Burgundy.

First entree

Second entree
Roast, to end

glass

of

or MoseUe.

of

Champagne.

Dessert

Light port

Coffee

dinner

sherry or

cocktail.

Various hqueurs.
igo

WINES, LIQUEURS

The

many

offering of so

not

does

tend,

AND CUPS

my

in

191

different wines

opinion,

to

enjoyment and comfort of the guests,

pecially

if

taste

their

runs

to

the
es-

simplicity,

and I always advocate a glass of sherry,

and then either a good claret or champagne
to the end of the dinner, liqueurs being
passed with the coffee.

White Bordeaux and Burgundies, hocks.

Moselles and champagnes should always be
iced

slightly

before

serving

the

cellar

should be kept at a temperature of sixty

degrees,
its

and a draught through

it will

ensure

being always cool.

and

Clarets

Burgundies

should always

be warmed a little to remove the abruptness

found in even very good and expensive
wine when served cold. Another way is to
decant, cork, and place on the table for an

hour before the dinner; the warmth of the

room

will

then do

Liqueurs are
able,

that

is

now becoming

necessary.
quite fashion-

and a tiny glass of liqueur brandy

almost

good

all

is

always looked for by the habitual

diner.


EASY FRENCH COOKERY

192

To abuse liqueurs by over-indulgence in

them is, of course, to be deprecated but a
;

tiny glass of good brandy, or,

in

fact,

of

almost any of the hundred-and-one liqueurs

that

on the

are

market,

does no

harm,

makes one quite contented with oneself, and

may promote and aid digestion, many
liqueurs

being fabricated with that object

in view.

To

serve, at the beginning of the meal,

a glass of

one

sherry

French

bitters,

and Angostura,

or

many

orange

vermouth,

Italian

or

American
cocktails (the favourites of which are the
of

the

Martini or Manhattan),

on the part

little

courtesy

as the cocktail promotes

and prepares the stomach

repast that

is also

of the host or hostess that should

not be omitted,
appetite

different

hock.

is

for the

to follow.
Moselle,

French

white

wine,

champagne cup is a delightand cooling drink for lunch

dinner during the hot months, and is

claret, cider or

fully refreshing

or

very easily prepared, the recipes being as

follows

WINES, LIQUEURS

AND CUPS

193

HOCK. MOSELLE OR FRENCH

WHITE WINE CUP

324.

Pour one bottle of wine into a glass jug,

add a liqueur glass of Maraschino, one of
brandy, and one of Curagoa, a strip of
cucumber-peel, two slices of lemon, two
(such as
orange, some fruits
of
slices
strawberries,

peaches,
currants),

syphon

sprig

of

or

raspberries,

and

borage,

red-

half

Should the cup be

of soda-water.

required very sweet, put a liqueur glass and a

half of Maraschino, half

a liqueur glass of

brandy, and a Uttle powdered sugar

should

it

be preferred not sweet, put a glass and a half

of brandy and half a glass of Maraschino.

Add chunks

325.

Made
using

and

of ice, shake well,

in

claret

the

serve.

CLARET CUP
same way

instead

of

No.

324,

wine,

and

as

white

adding a tablespoonful of sugar.

326.

Two

CHAMPAGNE CUP

liqueur

glasses

of brandy,

one of

EASY FRENCH COOKERY

194

Curagoa,

fruits,

water,

and tWo drops of Angostura

Proceed as in No. 324.

bitters.

lemon, orange, borage, soda-

ice,

327.

To one

CIDER CUP.

bottle>,of

cider

add two liqueur

glasses of gin, one of Cura9oa, four drops of

Angostura

fruits, ice, etc.,

as for No. 324.

MENUS IN ENGLISH AND FRENCH

MENUS FOR DINNERS
Various Hors d'OEuvre

Hors d'CBuvre

varies

Grilled Salmon, Tartar

Saumon

Sauce

Sauce

York

Ham

grille.

Tartare

and Champagne Jambon de York au Cham-

Spring Chickens and Pota-

Poussin en Cocotte Par-

toes

mentiire

Long Lettuce Salad

Artichokes and Melted

Salade Romaine
Ariichauis, Beurre fondu

Butter
Rice Croquettes with Fruit

Croquettes de Riz

aux

Fruits

Grated

Ham

on Toast

Ivanhoe Toast

Eggs
Baked Trout
Baked Loin of Lamb

(Eufs de Pluvier

Plovers'

Truite Meuniere

CarrS d'Agneau de Lait

Mascotte

Roast Rouen Duck

Canard de Rouen

rati

Corn-salad, Celery and

Salade Lorette

Beetroot Salad
French Peas
Cherries and Kirsch

Petits Pais Frangaise

Cerises Jubile

Fruits

Fruit
I9S

EASY FRENCH COOKERY

196

Caviare

Caviar

Cream of Vegetables
Clear Soup and Rice
Baked Sole

Creme de Legumes
Consomme au Riz
Sole au Plat
Tournedos aux Legumes

Small FiUets of Beef with

Vegetables
Saute Potatoes and French

Beans
Roast Snipe
Salad
Asparagus, HoUandaise
Sauce
Ice Souffle

Bressane Toast

Clear

Pommes

sautees Nigoise

Becassines roties

Salade
Asperges, Sauce

HoUand-

aise
Souffle en Surprise

Canapes a

la

Bressane

Caviare

Caviar

Oyster Soup

Cr&me d'HuUres

Soup and Small

Consomme Brunoise

Vegetables
Brill and Spinach
Roast Saddle of Lamb with

Barjbue Florentine
Selle

d'Agneau Arlequin

Vegetables

Saut6 Potatoes with French

Pommes

Nigoise

Beans
Roast Snipe

Becassines roties

Salad

Salade

Peas saute in Butter

Petits Pois sautes au Beurr
Vanilla and Strawberry Ices Glace i la Vanille et Fraise.
Wafers
Gaufrettes

'

MENUS FOR DINNERS

Prawns
Pea Soup
Sole with Cheese Sauce
Small FiUets of Beef with
Vegetables
Roast Potatoes
Pheasant stuffed with Truffles and Pitds de Foie gras
Long Lettuce Salad
Asparagus and Melted
Butter
Fruits in Ice

Cantaloup Melon

Soup
Fried Soft Roes
Baked Loin of Lamb
Clear Chicken

197

Crevettes roses

Puree de Pais
Sole

Mornay

Tournedos aux Legumes

Pommes CMteau
Faisan Souvaroff
Salade Romaine
Asperges, Beurre fondu

Coupe Jacques

Melon Cantaloup
Petite Marmite
Laitances

frites Villeroi

Carre d'Agneau Mascotte

Roast Spring Chicken

Lettuce Salad

Poulet de Grain rati

Artichokes, Hollandaise

Artichauts, Sauce Holland-

Salade Laitue

Sauce

aise

Chocolate Souffl6

au Chocolat
Canapes aux Laitances

Soft Roes

on Toast

Souffle

Caviare

Caviar

Cream of Turnips
Baked Smelts

Crime de Navets
t^perlans Anglaise

FiUets of Beef

Tournedos, Sauce Poivrade

Roasted Potatoes
Roast Pheasant
Salad
Pears in Rice

Pommes CMteau
Faisan

rati

Salade
Poires au Riz

EASY FRENCH COOKERY

igS

Royal Natives
Soup
Thick Potato Soup

Clear Vegetable

Soles Diable

Devilled Soles
Calves' Sweetbreads

and

Mashed Celery

Escalopes de Ris de Veau

Marie Stuart

Roast Partridge
Lettuce Salad
VaniUa Souffle

Souffle Vanille

Fruit

Fruits

Perdreau

Game Soup and

Red MuUet,

Grilled

rdti

Salade Laitue

Various Hors d'CEuvre

Clear

Royal Natives

CroHU au Pot
Crime Parmentitre

Rice

Maitre

d'H6tel Sauce
Pheasant with Brussels
Sprouts
Souffle Potatoes

Custard and Whipped

Hors d'CEuvre

Consomme
Rougets

varies

Gibier

grilles

au Riz

Maitre

d'Hotel

Faisan aux Choux de

Bruxelles

Pommes

soufflees

Creme Beaurivage

Cream
Curried Prawns on Toast
Fruit

Crevettes Madras

Fruits

Clear Chicken and Beef Soup

Normandy

Canapes aux

Brill

Lamb

Cutlets and Peas

Roast Woodcock
Long Lettuce Salad
Cold Artichokes with Vine-

Petite Marmite
Barhue Normande
C oteleftes d'Agneau Marechale

Bicasse rotie

Salade Romaine
Artichauts Vinaigrette

gar Dressing
Cherries

and Kirsch

Cerises Jubile

MENUS FOR DINNERS

Clear Chicken

Soup

Grilled Lobster

Roast Saddle of Mutton

Roast Snipe
Corn-salad, Celery and
Beetroot Salad

199

ConsommS de Volaille
Homard grille Carlton
Sells de Mouton Renaissance
Becassines r Sties

Salade Lorette

Asparagus, Hollandaise

Asperges, Sauce Holland-

Sauce
Melba Pears
Wafers

Poire Melba

and Beef Soup

Baked Sole
Lamb Cutlets and Peas

Clear Chicken

aise

Gaufrettes

Petite

Marmite

Sole Meuniere

d'Agneau aux
Pais
Poulet de Grain en Casserole
Cotelettes

Petits

Roast Spring Chicken

Long Lettuce Salad
Asparagus with French

Salade Romaine

Asperges

vertes,

Sauce

Dressing

Vinaigrette

Strawberries in Ice-Cream

Coupe aux Praises

Russian Hors ,d'{Euvre

Hors d'CEuvre Russe

Pot-au-Feu
Truite au Bleu
Selle d'Agneau Arlequin

Beef Broth
Boiled Trout

Roast Saddle of Mutton

and Dressed Vegetables
Roast Quails
Salad
Artichokes, Hollandaise

Sauce

Mushrooms on Toast
Fruit

Cailles roties

Salade
Artichauts, Sauce Hollandaise

Canaph aux Champignons

Fruits

EASY FRENCH COOKERY

300

Cantaloup Melon
Cra37fish

Soup

Melon Cantaloup
Bisque aux ticrevisses

Baked Sole

Sole au Plat

Roast Chicken with Small

Potatoes
Lettuce Salad
French Beans saut6 in
Butter
Pineapple with Kirsch
Grated Ham on Toast

Poulet en Casserole Parmentidre

Salade Laitue
Haricots Verts au Beurre

Ananas au Maraschino
Ivanhoe Toast

Fruit

Fruits

Caviare

Caviar

Thick Cream Chicken

Crime Peine Menagere

Clear

Soup
Soup with Macaroni

Boiled Salmon, Hollandaise

Braised

Consomme

Sauce

Ham with Madeira

Sauce
Spinach and Cream
Baked Pheasant with
Brussels Sprouts
Salad
Ice SoufH6
Different Fruits

Italienne

Saumon, Sauce Hollandaise

fambon

braisi

au Madere

Puree d't-pinards d

la Crime
Faisan aux Choux de

Bruxelles

Salade
Souffle en Surprise

Fruits varies

MENUS FOR SHORT DINNERS

Royal Natives

Royal Natives

Julienne Soup
Roast Shoulder of Lamb

Consomme Julienne

with Potatoes
Peas santi in Butter

tipaule d'Agneau Par-

menti^re
Petits Pois

Clear Chicken

and Beef

au Beurre

Glace Cafi

Coffee Ices

Petite

Marmite

Soup

Baked Sole

au Four
Faisan rofi

in Butter
Roast Pheasant
Salad

Sole

Braised Lettuce

Laitue braisee

Fruit

Fruits

Boiled Salmon, Holland-

Saumon, Sauce Holland-

Sauce
Roast Saddle of Mutton
Souffle Potatoes
Roast Pigeon
Salad

Salade

aise

aise

Surprise Souffle

Selle de

Mouton Renaissance

Pommes

soufflees

Pigeons rotis
Salade
Souffle en Surprise

EASY FRENCH COOKERY

202

Soup
Baked Smelts
Slices of Sweetbread and
Clear Vegetable

Asparagus Tips
Roast Snipe
Salad

Cro4te au Pot
^perlans Anglaise
Escalopes de Ris de Veau
aux Pointes d'Asperges

Bicassines roties

Salade

Fruit

Fruits

Various Hors d'CEuvre

Baked

Sole and Soft Roes

Roast Loin of Lamb

with Onions and Potatoes
French Peas
Iced

Strawberries

and

Hors d'CBuvre varies

Meuni^e aux Laitances
Carri d'Agneau Boulangere

Sole

Petits Pais Frangaise

Fraises ^ la Crime

d' Orange

Orange Cream

Cream

of Vegetables
Whitebait
Roast Chicken in Casserole
Lettuce Salad

Vanilla Souffle

CrajTfish

Soup

Sweetbread and Asparagus

Tips
Roast Snipe
Salad
Cabinet Pudding

Crime de LSgumes
Blanchailles

Poulet en Casserole

Salade Laitue
Souffle d la Vanille

Bisque d'ticrevisses
Ris de Veau aux Pointes
d'Asperges
Becassines roties

Salade

Pouding au Cabinet

MENUS FOR SHORT DINNERS

Grilled Salmon, Tartar

Saumon

grille.

203

Sauce

Sauce
Compote of Pigeons
GriUed Fillet of Beef,
B^amaise Sauce
Souffle Potatoes

Chateaubriand, Sauce

Fruit

Fruits

Lamb

Cutlets

and

Asparagus Tips
Roasted Potatoes
Baked Pheasant
Orange Salad
Iced Fruits and Liqueur

Baked

Sole

Roast Chicken

Tartare

Pigeons en Compote

Bearnaise

Pommes

Cotelettes

soufflees

d'Agneau aux

Pointes d'Asperges

Pommes Chdteau
Faisan Souvaroff
Salade d'Orange

Macedoine de Fruits

Sole Meuniere

Poulet rati

Fried Potatoes

Pommes

Lettuce Salad

Salade Laitue

Fruit

Fruits

Royal Natives
Pheasant in Casserole
Salad
French Beans saut6 in
Butter
Soft Roes on Toast

frites

Royal Natives
Faisan en Casserole
Salade
Haricots Verts au Beurre

Canapis aux Laitances

EASY FRENCH COOKERY

204

Thick Barley Soup

Salmon and White Wine

Cr^me d'Orge

Saumon au ChaUis

Sauce

and

Grilled Sweetbreads

Peas
Potatoes with Cream
Asparagus and Melted
Butter
Fruit

Pommes

d,

la

Crime

Asperges, Beurre fondu

Fruits

Royal Natives
Clear Chicken

Ris de Veau grillSs

Marichale

Soup

Royal Natives

ConsommS

de Volaille

Roast Pheasant, Bread

Sauce
Endive Salad

Faisan r6U, Bread Sauce

Welsh Rarebit

Welsh Rarebit

Fowl in the Pot

Baked Red Mullet
Grilled Spring Chicken
Maitre d'Hotel Potatoes
Melba Pears

Wafers

White Wine
Roast Saddle of Mutton

Fillets of Sole in

Salade Escarole

Poule au Pot
Rougets Meunilre
Poulet de Grain grilU

Pommes MaUre

d'Hotel
Poire Melba
Gaufrettes

Vin blanc
Mouton

Filets de Sole,
Selle de

Renaissance

Baked Mashed Potatoes

Italian

Macaroni

Fruit

Pommes au

Gratin

Macaroni Italienne
Fruits

MENUS FOR SHORT DINNERS

Crajrfish Soup
Baked Shoulder of Lamb

Asparagus, Hollandaise

205

Bisque aux J^crevisses

Epatde d'Agneau
Botdangere
Asperges, Sauce Holland-

Sauce

aise

Ice Souffle

Souffle en Surprise

Fruit

Fruits

Various Hors d'CEuvre

Hors d'CEuvre varies

Sole au Plat
Poulet en Casserole Pay-

Baked

Sole

Roast Chicken with Vegetables

sanne

Lettuce Salad
Vanilla Ice-Cream

Salade Laitue

Wafers

GaufreUes

Clear Chicken

and Beef

Glace Vanille

Petite

Marmite

Soup
Salmon, Hollandaise Sauce
Roast Saddle of Lamb,
Mint Sauce

with Parsley
Butter
Peas sautd in Butter
Strawberry Ice
Wafers

Potatoes

Saumon, Sauce Hollandaise

Sdle d'Agneau, Sauce
Menthe
Pomtnes persillees
Petits Pais

au Beurre

Glace Praise
Gaufrettes

EASY FRENCH COOKERY

2o6

Thick Chicken Soup

Devilled Grilled Oysters

Roast Grouse
Chip Potatoes
French Peas
Melba Pears

Turbot, Mussel Sauce

Grilled

FiUet

of

Beef,

B&uiiaise Sauce
Souffl6 Potatoes

Crhme ds

Volaille

Huitres grillies Didble

Grouse rati
Potato Chips
Petits Pais Frangaise

Poire Melba

Turbot, Sauce aux Moules

Chateaubriand, Sauce

Bearnaise

Pommes

soufflies

French Beans in Butter

Haricots Verts au Beurre

Fruits in Ice

Coupe Jacques

MENUS FOR LUNCHES

Eggs
Soup in Cups
Stewed Rabbit
Baked Potatoes

(Eufs de Pluvier

Plovers'

Consomme en Tasse

Clear

La-pin saute

Pommss au Four

Cheese

Fromage

Fruit

Fruits

Hors d'CEuvre

Various Hors d'CEuvre

Baked Smelts

varies

&perlans Anglaise

Grilled Beefsteak

Bifteck grille

Fried Potatoes

Pommes

Lettuce Salad

Salade Laitue

Iced Fruit Salad and

Macedoine de Fruits

frites

Liqueur

Consomme en Tasse

Clear Soup in Cups

Scrambled Eggs with

(Eufs brouilles aux Foies

Chickens' Livers

de Volaille

Roast Spring Chicken

Salad
Melba Peaches
Cheese

Poulet de Grain rSti

Salade
Peche Melba

Fromage
207

EASY FRENCH COOKERY

2208

Eggs with Black Butter

Stewed Veal Marengo

(Eufs, Beurre noir

Saute de Veau Marengo

Mattre d'H6tel Potatoes

Pommes Maiire

Cheese

Various Hors d'CEuvre

Eggs with Onion Sauce
Grilled Sirloin Steak
Fried Potatoes

d'Hotel

Fromage

Hors d'CEuvre

variis

(Eufs Lyonnaise
Enirecote grille

Pommes

frites

Cheese

Cantaloup Melon
Grilled Lobster Carlton

Lamb

Cutlets

and Mixed

Vegetables

Saut6 Potatoes

Melon Cantidoup

Homard

grillS Carlton

Cdtelettes

d'Agneau

Jardinitre

Pommes

sautees

Strawberries and Kirsch

Praises au Kirsch

Wafers

Gaufrettes

Scrambled Eggs with

Asparagus Tips

(Eufs brouilles aux Pointes

Grilled Chicken, Devilled

d'Asperges

Poulet

grille.

Sauce

Sauce
Long Lettuce Salad
Grated Ham on Toast

Salade Romaine

Fruit

Fruits

Diable

Ivanhoe Toast

MENUS FOR LUNCHES

Caviar frais

Fresh Caviare
Turkish Eggs
Grilled

209

(Eufs

Mutton Cutlets

Buttered Potatoes
French Beans
Apple Tart
Cheese

Scrambled Eggs and

d,

la

Turque

Mouton grilUes
Pommes au Beurre

CoteleUes de

Haricots Verts

Tarte aux

Pommes

Fromage

(Eufs brouilles aux Crevettes

Prawns
Grilled

Mackerel

and

Melted Butter
Roast Saddle of Lamb,
Mint Sauce
Peas
Potatoes with Parsley
Butter
Strawberries with Ice-

Maquereau Maitre d'Hotel

d'Agneau rotie.
Sauce Menfhe
Petits Pais d la Menthe
Sells

Pommes

persillees

Coiipe aux Praises

Cream

Poached Eggs in Potatoes

Stewed Chickens' Giblets
Cold Meat
Vegetable Salad
Cheese
Fruit

(Eufs Parmentitre
Ahattis de Volaille

Viande froide
Salade de Legumes

Fromage
Fruits

EASY FRENCH COOKERY

210

Scrambled Eggs and

Fresh Tomatoes
Fillets of Sole with White
Wine Sauce
Baked Shoulder of Lamb
with Potatoes and Onions
Cold Meat
Salad
Cheese

Slices of

Lamb

Saut6 Potatoes

Rum

Tomates fraiches
au Chahlis

Filets de Sole

Aj>aule d'Agneau

Boulang&re

Viande froide
Salade
Frontage

Clear Soup in Cups

Eggs with Chickens' Livers

Baked

CEufs hrouillees aux

Omelet

Cheese

Various Hors d'QEuvre

American Omelet
Cold Roast Beef
Vegetable Salad
Cheese

Consomme en Tasse
(Eufs aux Foies de Volatile

^mince d'Agneau

Pommes

sautees

Omelette au

Rhum

Fromage

Hors d'CEuvre

varies

Omelette Americaine

Bceuf rati froid

Salade de Legumes

Fromage

Plain Fried Eggs

(Eufs au Plat

Cold Meat
French Bean Salad

Salade de Haricots Verts

Baked Macaroni

Macaroni au Gratin

Fruit

Fruits

Viande froide

MENUS FOR LUNCHES

Prawns

211

Crevettes roses

Fried Sole

Sole frite

Roast Ribs of Beef

Cotes de Bceuf roties

Cauliflower
aise

and HoUandSauce

Scotch Woodcock

Fried Eggs and

Tomato

Sauce
Leg of Lamb with Potatoes
and Onions
Peas in Butter

Baked Apples

Hollandaise
Scotch Woodcock

(Eufs

frits Orlie

Gigot d'Agneau Boulangere

Petits Pois

au Beurre

Pommes au Four
Fromage

Cheese

Plovers'

Choux-fleurs, Sauce

Eggs

Fried Sole with

Lemon

Grilled Steak

Saute Potatoes

(Eufs de Pluvier
Sole frite

au

Citrot

Bifteck grille

Pommes

sautees

Cheese

Fromage

Fruit

Fruits

Cantaloup Melon

Melon Cantaloup
Consomme en Tasse
Foie de Veau au Lard
Pommes Maitre d'Hotel

Cups
Liver and Bacon

Clear
Calf's

Soup

in

Maitre d'H6tel Potatoes

Soft

Roes on Toast

Canapes aux Laitances

EASY FRENCH COOKERY

212

Soup in Cups
Baked Sole
Stewed Lamb and Rice
Clear

Fried Potatoes

Consomme en Tasse
Sole Meuniere

Saute d'AgneOu au Riz

Pommes

frites

Jam Omelet

Omelette Confiture

Cheese

Fromage

Various Hors d'CEuvre

Stewed Veal and Vegetables

Baked Mashed Potatoes

Hors d'CEuvre varies

Truite au Bleu
Saute de Veau Paysanne
Pommes au Gratin

Pineapple Fritters

Beignets d' Ananas

Cheese

Fromage

Various Hors d'OEuvre

Turkish Eggs

Hors d'CEuvre varies

CEufs a la Turque

Boiled Trout

Grilled

Mutton Cutlets

Cotelettes

de

Mouton

grillees

Baked CauHiiower

Choux-fleurs au Gratin

Cold Roast Beef

Potato Salad
Cheese

Bceuf rati froid

Salade de Pommes

Fromage

Smelts fried in Butter

Eferlans Anglaise

Grilled Sirloin Steak with

Entrecdte Bearnaise

Bdamaise Sauce
Fried Potatoes

Vegetable Salad
Pineapple Fritters

Pommes

frites

Salade de Legumes
Beignets d' Ananas

MENUS FOR LUNCHES

Clear

in Cups
Omelet

Soup

Traffle

Cold Meat
Salad of Corn-salad,
Celery and Beetroot
Vanilla Ices

Royal Natives

Consomme en Tasse
Omelette aux Truffes

Viande froide
Salade Lorette
Glace Vanille

213

EASY FRENCH COOKERY

214

Clear

Baked
Sirloin

Soup

in

Cups

Fillets of Sole

Steak, Bdarnaise

ConsommS en Tasse
Filets

de Sole Meunidre

EntrecSte Biarnaise

Sauce
Saut6 Potatoes
Sautd French Beans

Haricots Verts au Beurre

Fruits in Ice

Coupe Jacques

Royal Natives
Soup in Cups

Clear

Grilled Spring Chicken,

Devilled Sauce

Vegetable Salad
Iced Fruit Salad

Cheese

Various Hors d'CEuvre

Turbot and Mussels

Mixed Cold Meats
Corn-salad, Celery and

Pommes

satdSes

Royal Natives

Consomme en Tasse
Poulet de Grain

grilli,

Sauce

Diable

Salade de LSgumes

MacHoine

de Fruits

Fromage

Hors d'CEuvre

varies

Turbot Dieppoise
Viandes froides assorties
Salade Lorette

Beetroot Salad

Cabinet Pudding
Cheese

Pouding au Cabinet
Fromage

Stewed Chickens' Giblets

Cold Meats

Abattis de Volaille

Salad

Apple Fritters

Buffet froid

Salade
Beignets de

Pommes

MENUS FOR LUNCHES

Sardines

Fried Eggs and Sausages

Compote

of Pigeons
Cold Meats

Sardines

Jam Omelet

I'Huile

(Eufs Berey
Pigeons en Compote
Buffet froid

Salade

Salad
Apricot

ct

215

Omelette aux Abricots

Cheese

Fromage

Various Hors d'(Euvre

Turbot and White Wine
Sauce
Roast Snipe
Salad
Cold Meats

Hors d'CEuvre varies

Turbot au Chahlis

Cheese

Fromage

Poached Eggs and

Tarragon

CEufs en Cocofte I'Estragon

Grilled Sole, Maitre d'H6tel

Sole grilUe Maitre d'Hdtel

Becassines roties

Salade
Buffet froid

Sauce
Stewed Rabbit
Potatoes saut6 with Onions
French Bean Salad

Salade de Haricots Verts

Fruits in Ice

Coupe Jacques

Lapin

saute Piquante

Pommes Lyonnaise

EASY FRENCH COOKERY

22l6

Grilled Devilled Oysters

HuUres grilUes Diable

Roasted Chicken in

Poulet en Casserole

Casserole

Long Lettuce Salad

Salade Romaine

Vanilla Ice

Glace Vanille

Cheese

Fromage

Stewed

Lamb and

Vegetables

Cold Meat
Salad
Cheese

SauU d'Agneau aux

LSgumes
Viande froide
Salade

Fromage

Royal Natives

Royal Natives

Devilled Sole

Sole grilUe Diahle

Steak and Marrow

French Beans sautd
Potatoes saut6 with Onions

Haricots Verts au Beurre

Vanilla Ice

Glace Vanille

Soup in Cups
Baked Red Mullets
Lamb Cutlets and Peas

Consomme en Tasse

Sirloin

Clear

Entree ote d la Moelle

Pommes Lyonnaise

Rougets Meurdlre
Cotdettes d'Agneau

PeUts Pois

Potatoes with Parsley

Butter
Cheese

Pommes

persillees

Fromage

aux

MENUS FOR LUNCHES

Fried Smelts,

Tomato

Sauce
Grilled Fillet of Beef Maitre
d'H6tel
Souffi6 Potatoes

Cheese

Royal Natives
Soup in Cups

Clear

Sweetbreads Mardchale
Different Cold Meats
Endive Salad
Cheese

Various Hors d'CEuvre

Fried Sole
Grilled

Mutton Cutlets

Green Peas and Butter

Baked Potatoes
Cheese
Fruit

A'perUns

217

frits,

Sauce

Orlie

Chateaubriand Maitre
d'Hotel

Pommes

soufflees

Frontage

Royal Natives

Consomme en Tasse
Ris de Veau braise Marechale
Viandes froides assorties
Salade Escarole

Fromage

Hors d'CEuvre

varies

Sole Colbert

Mouton grillees
au Beurre
Pommes au Four
Fromage

Coteleites de

Petits Pois

Fruits

MENUS FOR COLD LUNCHES

For the Hot Summer Months
Cantaloup Melon

MENUS FOR COLD LUNCHES

219

Various Hors d'OEuvre

Mayonnaise of Chicken
Cold Roast Beef
Potato Salad

Hors d'CEuvre varies

Mayonnaise de Poulet

Cheese

Fromage

Plovers' Eggs
Mayonnaise of Salmon
Russian Salad

Mayonnaise de Saumon
Salade A la Russe

Strawberries and

Whipped

Bceuf rati froid

Salade de Pommes

CEufs de Pluvier

Fraises Chantilly

Cream

Jellied Clear

Soup

in

Cups

Various Cold Meats

Nice Salad
Strawberry Jam Omelet
Cheese

Anchovy Salad
Cold Salmon, R&noulade
Sauce
Cold Chicken and JeUy
Lettuce Salad
Cheese

Consomme en

Gelee

Viandes froides assorties

Salade Nigoise
Omelette aux Fraises

Fromage

Salade d'Anchois
froid. Sauce

Saumon

Remoulade
Poulet froid d la Gelee
Salade Laitue

Fromage

220

EASY FRENCH COOKERY

Various Hors d'OEuvre

Cold Clear Soup in Cups
Cold Lamb, Mint Sauce

New

Potatoes and Parsley

Butter

Apple Tart

Hors d'CEuvre varih

Consomme froid en Tasse

Agneau froid, Sauce
Menthe

Pommes

nouvelles per-

Tarte aux

Pommes

ENGLISH INDEX
American omelet
tomato salad
Anchovies, Gorgona
on toast
.

153
23
179

.180

toast

Anchovy salad

toast .
Appetisers (hors
d'oeuvre)
.

Apple

fritters

sauce

Apples, baked

Baked grouse
loin of lamb

mashed potatoes
onions and pota

20

toes

1-26

sprouts
potatoes

and whipped
.164
cream
,

Apricot fritters
omelet
Artichokes, cold,
-i

.167
.170

with
vinaigrette sauce

r
,

dressed

145
12

with HoUandaise
sauce
Asparagus, cold,

-145

soles

trout
turbot cream
.

Banana

fritters

146
146

40
134
124
27

k la Russe
with parsley

fillet of,
,

butter

Baked apples

.164

with whipped

cream

cauliflower

.164
.148

"5
117

with
sharp sauce

fillets

93
144
142
60
112
62
SO
68
58

Barley, cream of

Beamaise sauce
Bechamel sauce

92

166

Beef broth

with

vinaigrette sauce
with melted butter

and cheese
red mullets
shoulder of lamb
smelts

123

.164

183
141
143

pheasant
with Brussels

.165
.

III

macaroni

-15
1

95

no
and

potatoes

and
mushrooms on
roes

soft

86

of,

salad
as
d'oeuvre .

117

hors
19

ENGLISH INDEX

222

FACE

Beef, small
,

fillets

stewed

of

fillets

ii6

of,

and vegetables
Black butter

ii6
121

coffee
,

Braised

146

cod steak with

melted butter .
with
mussel sauce
mackerel with
melted butter
with parsleysauce
mussels
.

potatoes in their
skins
with parsley
and butter
salmon with Hollandaise sauce
with mussel
sauce
with oyster
sauce
.

ables

turbot with caper

sauce

140

spin-

94

Normandy

with spinach
Broiled whiting
Broth, beef
Brussels sprouts, fried.
Buck rarebit
Butter, black

142

crayfish

devilled

66

66

S9

27
149
177
121

12

lobster

134

melted

121

and parsley

Cabinet pudding

131

168

and bacon
and onions
.

grilled,

Cantaloup melon.
Carrot soup
Carving poultry
.

103
104

with

veal and bacon

69

71

Calf's liver

SO
147

S6
54
54

133
120

with hors d'oeuvre

66

IDS

100

grilled

106
107

ham and

63
72

with melted

butter
spinach
trout with veget-

Brill,

S7

car-

bage
sweetbread
.

64

and

ach.
partridge and cab-

60
S9

cutlets

rots

145

with melted
butter

Madeira sauce

Boned

59

ham and

York

86
187
1

extra
Boiled artichokes with
Hollandaise sauce

sole

Boiled turbot with Hollandaise sauce

with oyster
sauce

102

25
42
137

ENGLISH INDEX

223

PAGE

baked

Cauliflower,
fried

148
148

in butter

salad

crumbs

toast
Celery salad

Champagne cup
Champagnes,

and beef soup, clear

and vegetables,
stewed

and peas

cutlets

devilled grilled
in the pot

salad .
soup, clear
,

13

167

Chicken and artichokes

stewed

'

148

90-94

etc.

Cherries, Jubilee

extra black
ish

with milk
.187
Cold salmon with green
68
sauce
.

and

of chicken

of turnips

whipped

].ider

llaret

llear

cup
cup
gravy

.160

custard and

fruits

37
41

39
130

sauce
(see Ice-cream)

159

and

in glasses

159

strawberries

87

and
Cucumber salad

88

Cups, etc.
Curried
prawns

rice

toast

and bacon

grilled

40
36,

of lentils

IS3
133

43

of barley

fresh

stewed
livers

89
92
30
20

giblets

stewed

174

soup

with

187

186-89

Cream

90

h i c k e n s'

French and Turk-

tomatoes.
(C

60

.186

91

stewed

and

90
29

35

parsley butter

Corn-salad, celery and

beetroot salad
Crayfish butter

rice

59

ice-cream

34
,

Cofiee, black

1S3
193

mussel sauce
with melted
,

14

steak, boiled, with

149
156

with fried bread

Caviare

Cod

88

194
193
123

Custard

161

12

190-94

on

.180

and whipped
cream
.159
.

with sherry
with white wine

168
167

ENGLISH INDEX

224

Cutlets, boned,

and

107

and

fried chicken,

peas
veal
lamb, and mixed
vegetables
and peas
.

Devilled butter

Dressing, French

Egg-plant, fried

Turque

la

dressed,

as

d'ceuvre
fried,

77

ms
,

76
78

with prawns

as
d'ceuvre .

stuffed,

hors

"\

24

Fillet of beef

75
75

Fillets of beef, fried

hors

and kidney
and sausages
with lemon
-, with tomato

76

with aspara-

83

132

-144

luce

livers

79
78

24
Turkish
83
with black butter
78
with cream
80
with meat juice
80

with onions
82
with potatoes
83
with tarragon
80
Entrees
87-

195-200
201-6

7S
32

k la Russe
with parsley

and chick-

ens' livers

gus tips
with fresh
tomatoes
with mush-

103

for

25

74

chickens'

106

6S

hors

scrambled
poached, in soup.
with cheese
sauce
with spinach
scrambled, with
-,

SI
.

as

d'ceuvre
plain fried

92
48

menus

jellied,

120

Eggs k

no

181

whitebait
Dinners, menus for

sauce

short,

109
109

oysters
oysters on toast
sole

89
103

120

chicken

grilled

and tomato

sauce
mutton,
and
roasted peas
veal, and spaghetti

Eggs,

car-

rots

74
82
81

butter

117
.

with
sharp sauce
with
tomato sauce

116,
II

N
II,

ENGLISH INDEX
Fillets

of

with

sole

spinach
with

Fried

S3

fried
.

70
47-72

salad as hors
d'oeuvre

French

and
coffee

18

155

150

in black but-

Fried boned cutlets and

carrots
.
Brussels sprouts
liver

bacon

.107
.

onions

cauliflower

in butter

chicken cutlets and

peas
egg-plant
Eggs
eggs (see

no

potatoes, French.

and onions

of beef

with
sharp sauce

in butter
red muUets
slices of sweetbread
small whitings and
.

lemon

soft

149

144

butter

138
61
100

71

.62

herring-roes
sole with parsley

soles

106
150
140
138

48
"

3
51
S

sweetbreads and
asparagus tips
and peas
veal cutlets
.

loi

loi

103

and spaghetti

fried)

mato sauce
mutton cutlets and
mashed peas
peas and butter

103

.104
.148

109

smelts with Tartar

sauce

and
.

.109

and peas
and to-

149

and

fillets

ables

65

150
186-87
coffee
dressing
132
fried potatoes
140
macaroni
182
white wine cup
193

lamb cutlets and

mixed
veget-

beans, fried

calf's

herrings

Turkish
186-89

bean salad

ter

French beans

50
70
150

of whiting

white

wine
.

of sole with

tomato sauce

of whiting,

Fish

fillets

225

116
117

whitebait
whole potatoes
Fritters, apple
.

.103
.

64
141

.165

ENGLISH INDEX

226

PAGE

PAGE
Fritters, apricot
.

banana

pineapple
Fruit and rice croquettes
pudding, iced
,

salad, iced

Fruits and ice in glasses

167
166
166

Grilled oysters, devilled

pigs' feet

i6S
I7S
163
158
1

red mullets

d'h6tel

59

94
118
61

maitre

salmon

and whipped cream

in glasses

48

partridge
with
parsley sauce

67

with Tartar
sauce

67

steak and
Bdamaise sauce

119

sirloin

Game

soup, clear

35

with
rice

35

times required for

roasting
136-37
Gorgona anchovies
23
Gravy, clear
123
Green sauce
129
Grilled briU
56
-,

sweetbread
trout with devilled
sauce
Grouse, baked
grilled, with devilled sauce
.

102

69

95

95

r-

calf's

bacon

veal,

and bacon
chicken, devilled
chickens' livers and

bacon

Hashed tunny fish toast

92

Herring-roes, soft, fried

Herrings, fried
.
,

fillet

grouse

with

herrings with

'

117

95

mus-

tard sauce
lambs' sweetbreads

grilled,

for the kitchen

.

65

Hollandaise sauce

Hors d'oeuvre

lobster

99
47

mackerel

62

Horseradish sauce
,

106
16
48
65
65
23

Russian
Hints for shopping
,

Hock cup

105

with mus-

tard sauce

de-

villed sauce

and spin-

ach
York, and Madeira
sauce

102

88

of beef with
parsley sauce .

braised,
.

103
,

Ham,

and

liver

cold

1-4
.

193
130
11-26
122
123

ENGLISH INDEX

227

PAGE

Ice-cream, coffee.
,

162

strawberries and
strawberry.

162

161

vaniUa
Iced fruit pudding
,

how

to freeze

Indian sauce
ItaUan soup
paste soup

Lunches,

173
I2S
33
33

hot,

167

31

cutlets

and peas
and tomato

roast saddle of,

dressed
and
vegetables
sliced

stewed, and rice

and vegetables
.

Mashed

cream

of

183

potatoes, baked

times

129
141
147
147
126

and gravy
Mayonnaise sauce
Meats,

63

62

spinach
109
109

183
182

64

grilled

112

required

for roasting

136
162

Melba peaches
114
IIS
113

pears
strawberries

162

Melon, Cantaloup
Melted butter

121

113

Menus for cold lunches

161

2S

and parsley

grilled

for

with melted

Madeira sauce

Lambs' sweetbreads,
Lentils,

III

no

sauce

218-20
207-17

toes

and mixed

vegetables

menus

butter

and

potatoes
shoulder of

menus

Mackerel, boiled, with

parsley sauce

loin of

French
Naples
thin, and toma

Lamb, baked

Macaroni, baked

Jubilee cherries
Julienne soup

IS4
190-94
134
47

cold,

for

175

173-6

potato

salad
Liqueurs, etc.
Lobster butter
grilled

174

Ices

and

Lettuce

peaches and
pears and

9 5-2 00
207-17
for short dinners 201-6
for dinners .

99
401

131
2 1 8-20

for hot lunches

ENGLISH INDEX

228

rACS

PAGE

Mint sauce
Moselle cup

128

baked

Mullets, red,

fried

grilled

Mushroom omelet
Mushrooms on toast
Mussel sauce

soup

60
61
61

8S
179
129

72

stewed

108

Oyster sauce

soup

Oysters, devilled grilled

on toast
on toast
,

106

peas

roast saddle of;

and vegetables
saddle of, Orloff

stewed

Naples macaroni
Nice salad

108
114
107
183

IS4

as

hors

d'oeuvre
sole

brill
.

Parmesan

souffle.

43
48
181

S4
SO

86
170

apricot

mushroom

8S

plain

84
.

savoury

172
85

souffl6

170

surprise

172

tomato

8S

truffles

86

94

Pea soup

S3a:up

Pears and ice-cream

and
raspberry

and rice
Peas and butter
A la Frangaise
Peasant's soup .
Pheasant, baked
,

Pigeons, stewed
,

46
162

IS9
162
161
163
169
ISO
ISO
36
92

with Brus

sels sprouts

94
4S

and rice
Peaches and ice-cream
and orange cream
and
raspberry

22

rum

160
IS9
128

177

Partridge and cabbage

grilled, with parsley butter

sjrrup

Omelet, American

143
118

181

Normandy

132

and mashed

cutlets

44

Mussels, boiled
Mutton and vegetables

Onion sauce and cream

Onions and potatoes,
baked
sliced pork and
Orange cream, strawberries and
peaches and

with olives

Pigs' feet, grilled

93
97

96
118

ENGLISH INDEX
Mara-

and

Pineapple

schino
fritters

164

.166

Poached

brill with spinach.

eggs {see Eggs,
poached)
.

in

soup

54

32

salad

and

lettuce salad

croquettes

butter
142
Poultry, times required
for roasting
136-37

...

d'ceuvre

Potatoes

and

49
56
118

Rabbit, stewed
98
Rabbits, young, stewed
98
Rarebit, buck
.177

Welsh

and cheese

boiled
skins

in

French

fried

stewed in milk
straw
.

140
138

141

141

.143
.

mullets,

baked

fried

grilled

144
139

.140

163
162
127

11-194
60

61

61

Rehshes (hors d'ceuvre) 11-26

Remoulade sauce

.140

whole
msished, baked
puffed
roasted

Recipes

their
.

fried in butter

Ravigot sauce, cold

41

Red

peaches and

22

142

.177

Raspberry S3?rup, pears

and
,

.138
.144

baked
,

22
154

onions,

fried
,

on

curried,

.180
toast
.
as hors d'ceuvre
13
Puffed potatoes
.143
Pullet stewed with vegetables .
.
91

salad as hors
soup

48

139

Prawns,

fillets

Potatoes stuffed with

shrimps
.184
with parsley and
.

of sole with
spinach
sole with cheese
sauce
turbot with cheese
sauce
Pork, sliced, and onions
Potato and anchovy

229

Rice soup, clear

Roast saddle of lamb
.

126
34

and dressed vegetables

.114

of mutton
vegetables

and
.

Roasted potatoes
Roasting joints, times
.

required for

108

144

136-37

ENGLISH INDEX

230

PACK

PAGE

Roasts
Roes, soft, on toast
Rum omelet
Russian herrings

35-37

178

23

iSS
16

toasts

.172

salad

Salad, Russian

of

mutton Orlog
roast, and

anchovy

beef,

cauMower

19
1

with

Hollandaise
.

66

155

with Tartar
sauce

12

salad
trout with Hollandaise sauce
Sardine toast
Sauce, apple

with
green sauce
,

grilled,

.163

and potato

lettuce

Nice

18

as
d'oeuvre
potato, as
d'oeuvre
,

155
1

54

-154
hors
.

22

hors
.

and anchovy

67

Beamaise
Bechamel

black butter

clear

22
22

68

maitre

cucumber, as hors

cold,

d'hatel

hors

66

20

66

and beetroot

57

156

boiled,

153

fruit, iced

S8

as hors
d'oeuvre
vegetable
watercress
veal,

148, 156
.

20

celery
.
chicken, as hors
d'oeuvre
.
corn-salad, celery,

French beans

hors

sauce
with mussel
sauce
with ojfster

19

108
153
20

hors

as
d'oeuvre

d'oeuvre
turbot

Salmon,

d'oeuvre
fish, as
d'oeuvre

21

fish as

114
114

vegetables
Salad, American tomato

as hors

tomatOj

d'oeuvre

Saddle of lamb, roast,

.

68

salmon

tunny
,

and dressed vegetables

IS5

gravy

cold horseradish
cold Ravigot
crayfish butter
.

67
68
70
14
123
134
124
121
123
123
127
133

ENGLISH INDEX

231

PAGE

Sauce, cream
,

butter

,
,

Smelts,

devilled

green
Hollandaise
horseradish
cold
Indian
lobster butter
,

I20
120
129
130
122

123
125

Soft roes on toast

melted butter
,

devilled

fillets

129
126

melted butter

121

mint
mussel

onion, and
oyster

remoulade
sharp
Tartar
tomato
vinaigrette

178

$0

51

with

of,

with tomato
sauce
with white

wine
128
129
132
128
126
131

127
121

132
77 -85

Soles,

50

baked
fried

SI

170
177
42

Parmesan

Soup, carrot
.

52

49
SO

Souffle omelet
,

51

53

Normandy
with Chablis sauce
with cheese sauce

53

48

Savouries
Savoury omelet
85
Scotch woodcock
185
Scrambled
eggs
(see
Eggs, scmmbled)
7-10
Serving at table
Sharp sauce
131
I
Shopping, hints for
Shrimps,
p o t a t o es
stuffed with
Sirloin steak and Beamaise sauce
119
62
Smelts, baked
.

62

parsley butter
with spinach

and
parsley
,

with

boiled,

Sole,

Madeira
mayonnaise

with
fried,
Tartar sauce

clear

31
,

and veget-

ables

29

chicken

and beef

34
29

with

nee

35
35

game
with

nee
-.
-,

rice

vegetable

-,

crayfish

-,

cream of barley

-,

of chicken

35

34
34
43
40
36, 37

ENGLISH INDEX

232

PAGE

Soup, cream of

lentils

of turnips
Italian

41

paste
Julienne

44

oyster

43
45

and

peasant's

rice
.

poached eggs

in

lamb and rice

and veget.

ables

tomato
and rice
and vermi,

vermicelli

36

with olives
with onions
potatoes in milk
pullet with veget.

ables
rabbit
veal .

39

Beef broth
and Chicken in
the pot)
Soups, clear
27-36
thick
36-46
Spinach and gravy
147
,

boiled

ables

and

B6arnaise sauce
Stewed chicken
.

and

119
90

90

and fresh tomatoes

and vegetchickens' giblets

and

rice

91

9^
104
105

and whipped
cream
.161
.

Sturgeons' eggs
Surprise omelette
Sweetbread, braised
,
fried shoes of
.

grilled

175
13

173
100
160
102

Sweetbreads and asparagus tips

.101
and peas
loi
grilled lambs'
99
Sweets
158-172
.

91
87
88

139

98
Straw potatoes
.140
Strawberries and icecream
.162
and orange cream 160

ables

Strawberry ice-cream

arti-

chokes

young rabbits

147
147

mashed
Steak, sirloin,

97

96
96

and veget-

(see also

108

45
33

107

ables

pigeons

'-

celli

46

41
38

116
113

-113

mutton
and veget-

32

potato

of beef
vegetables

fillets

and

31

mussel

pea

Stewed

39
33
33

ENGLISH INDEX
Table

decoration
service

Turbot with HoUandaise

and
7-10

Tartar sauce
127
Times required for roasting joints, etc. 1 36-37
.

59
187-89
39
.

Turnips, cream of

85

IS3

salad as hors

14-18, 178-82
.

American
as hors

salad,

sauce
Turkish coffee

Vanilla ice-cream
174
Veal cutlets and spaghetti 103
fried
.
103

TocLsts (canapds)

Tomato omelet

233

d'ceuvre
21
121

d'ceuvre

sauce

soup

39

ceUi

45
68

Trout, baked

19

104

and veget-

ables

38

and rice
and vermi

stewed

105
157

Vegetable salad

soup, clear
Vegetables

Vermicelli soup

34
138-51
33

cooked with veget69

ables
grilled,

with,

Watercress salad.

Welsh

de

villed sauce
salmon, with Hoi
landaise sauce
Truffles omelet
Trussing a fowl .

69

rarebit

Whipped cream
,

Tunny

86

137
20
IS. 16

fish salad
toEist

Turbot,

70

with
oyster sauce
with caper
sauce
boiled,

salad
,

baked
.

and
Whitebait

159

.159

...

devilled

Whiting, broiled

59
57
58
58

Whitings,

strawberries

57

fried fillets of

small

64

65
71

70

fried,

and lemon
Wines, etc..

161

71

190-94

York ham and Madeira

small, with cheese

sauce

156

.177
.160

custard and
fruits and, in

glasses

cream

56

sauce

106

FRENCH INDEX TO RECIPES

Abattis de volaille

Ananas au Maraschino
Anchois de Gorgona

87
88
.

Artichauts poivrade
sauce Hollandaise
,

vinaigrette .
Asperges, beurre fondu
froides, sauce vinaigrette

Aubergines

frites

Brochettes de foie et de

veau au lard

de

164
23
12
14S
145

foies

volaille

de

rarebit

146
144

Beignets d'abricots
d'ananas

de bananas.
de pommes.
Beurre
d'ecrevisses

de homard

diable

fondu.
noir

99

177

d'hStel, tranche

S4

grillemaitre
d'hotel

88

Cabillaud maitre
de

Normande

146

Barbue Florentine

102

d'agneau

ris

griU6s

Buck

de

.60

sauce aux moules,

tranche de
.

Cafe a la Turque
S6
54
167
166
166

au

lait

double

noir

Canap6s

.187
.

186

Russe

la

varies

59
187
187

16

au caviar
14
au thon hache
16
marine
15
aux anchois
15, 179
aux champignons 179
aux crevettes Ma-

i6s
12

133
134
120
121
121

dras

Bisque aux terevisses

43

Blanchailles
diable

64

aux laitances
aux sardines

65

Bressane
234

.
.

180
178
14

.180

FRENCH INDEX TO RECIPES

Carr6 d'agneau de
mascotte

no
par-

menti^re

III

13

Cerises Jubild

167

Champagnes,

vins,

Chateaubriand mattre

Choux de

Bruxelles au

beurre
.
Choux-fleurs au gratin

au pain
frits

frit

sautes au beurre
Concombres en salade

Consomme

141

148

149
12

.31

brunoise

de

gibier

de

volaille

au

riz

au

riz

Italienne

Julienne

Cdtelettes d'agneau

jardiniere
.

sauce

tomates

34
33
32
33
34
35
35

34
35
33
31

aux

petits" pois
r

149
148

au riz
au vermicelle
aux oeufs poches.
aux p3,tes d'ltalie
.

huitres

109
109

aux
.

de mouton Soubise
de veau Milanaise

106
103

42
39
37
40

d'orge

Faubonne

parmentidre
Portugaise
reine a la menag^re
.

Crevettes roses
Croquettes, de

41
41

39
36
X3

pommes

de terre
139
de riz au fruits
16S
Croute au pot
29
" Cups "
190-94
.

fimince d'agneau
de pore Lyonnaise
Entrecote Bearnaise
Entrees
.

Entremets
paule d'agneau
.

langdre
l&perlans

Anglau^

frits,

no

43
159
160

Beaurivage

Cr6cy
de navets
de volaille

103

89
159
158

Jacques

Chantilly

-117

chale

Coupe Chantilly

Crdme aux

li-

queurs, " cups " 190-94

d'hdtel

de
veau
NapoUtaine
de volaille mare-

Cotelettes

lait

Caviar

235

sau^

:pinards au/jus

Tartare
.

en teanche.
eiV^uree

115

FRENCH INDEX TO RECIPES

236

Escalopes de ris de veau

Marie Stuart
.

loo

aux choux de

Faisan

Bruxelles
Souvarofi
Filet de boeuf a la Russe
Filets de sole au vin blanc
Florentine
.

93

92

Foie de veau au lard

saut6 V6ni.

tienne
et de

48

102

88

161
162

fraise

175

vanille

174

"Glaces

173-76

Gtouse en casserole

sauce diable

a^a Russe
.

grilles,

106

Laitances frites Villeroi

Lapereau saute Marengo
Lapin saute, sauce pi-

quante
Liqueurs

95
95

23

sau^e mou-

48
98

98
190-94
.

Macaioni au gratin
Fran9aise
Napolitaine

maltre d'li6tel
sauce persil
Marmite, la petite
,

Melon Cantaloup
Merlan,

150

183
163

64
62
63
29
2S

195-220
paupiettes
frites

Merlans
65

183
182

Mac^doine de fruits
Maquereau, beurre fondu

-65

.
tarde
\
Haricots verts au bfe'Urre

noir

.105

Menus

frits

48

160

174

Harengs

ards

de York MadSre

Jambon brais6 aux 6pin-

51
103

-\grille,

grilles diable

s3

Glace caie

115

lard,

brochettes de
Foies de volaille, brochettes de
Fraises k la c r ^
e
d'orange
Chantilly

Melba

.104

veau au

Orlie

Haricots verts sautes au

beurre
150
Homard grille Carlton.
47
.11-27
Hors d'oeuvre
181
Huitres k cheyal
181
diable 4 cheval

frits

de,

au

petits

70

citron,

grilles

71
71

Monies marinidre

72

FRENCH INDEX TO RECIPES

237

FACE

PAGE

Navarin de mouton
printanifire

Noisettes Vichy

CEufs

107
108

.107

73-86
a la Turque
83
4 la vinaigrette
24
au beurre noir
78
au plat
74
aux foies de vol.

aiUe

7S

Bercy

de

volaille

aux
pignons

aux crevettes
aux pointes

76

cham-

d'asperges

nature
cocotte a la
crfime
a I'estragon

au jus

soufflee

poch6s a la gelee
Florentine

Momay
Omelette Am6ricaine

creme

d'orange

159

76

Petite marmite
Petits pois Franfaise
saut6s au

29
150

beurre
Pieds de pore grilles
Pigeons aux olives

150
118

grille

maltre

94
94

75

80
80
80
81

P6che cardinal
Melba
PSches a la

d'hdtel

k rOrlie
au citron
Lyonnaise
Meyerbeer
parmentifire

70
162
162

frites

Perdrix au chou

24

merlan

de

Paupiettes

77

farcis
frits

172
84
170

Perdreau

en

86

en surprise
nature

78
77

aux tomates
fralches

172
170
85
85
85

aux abricots
aux champignons
aux fines herbes
aux tomates
aux trufies

74

brouiUes aux foies

Omelette au rhum

82
82
75
83
25

78
79
_.8fi

96

en compote

97
163
161

Poire cardinal

Melba
Poires au riz

169
47-72

Poisson

Pommes au

beurre

au four Chantilly
Pommes de terre au
four

au fromage
au gratin

164
164

144
142
.

141

FRENCH INDEX TO RECIPES

238

Pommes

de terre

boulangere
chateau
.
croquettes de
frites

Ris de veau aux petits

.144
.

.184

persillees

.142

rissol6es

robe de chambre
.

soufflees'

fruits glaces

140
27
168
175

d'asperges
brais6

100
102
I3S-37

marechale
R6tis

Rougets

a
Meunidre
grill6s

frits

.61

30

Sabayon au sherry
au vin blanc
Salade d'anchois
de boeuf

de legumes
de haricots verts

90

de poisson
de pommes

saute aux fonds

d'artichauts
.

aux tomates
.

Poussin en cocotte paysanne

.

Puree de pois
au riz
de tomates au vermiceUe
.

45

46

pommes

45

riz

printani&'e

113
113

aux anchois
de
de
de
de

poulet

saumon

thon
tomates
Am6ricaine
de veau

Russe
S^iijl6|

154
157
155
18

de

terre

Lorette
Nigoise
Ragoflt d'agneau au

89
90
91

168
167
20
19

de c61eri
.153
de choux-fleurs
156
de cresson
.156
de laitue et de

91

60

92

61

Marengo

I'huile

fratches

loi

diable

'

en casserole paysanne
grille

loi

140

...

aux

141

.138
.143

Pommes-pailles
Pot-au-feu
Pouding au cabinet
Poulet au pot

138
139

aux pointes

139
140

Georgette
Lyonnaise
maitre d'hotel

sautees

pois

143

22
22
20
68
20
21

22

IS3
19
IS3
1 54

IS5

152-57

FRENCH INDEX TO RECIPES

239

PAGE

Sauce k la crSme
k la menthe

aux
aux
aux
aux

130
128

huttres

128

moules

129
123

Selle

tomates
B6arnaise

121

Bechamel

124
123
120
130

renaissance
Sole au Chablis .
au plat

pommes
.

claire

diable

HoUandaise

au vin blanc,
de
bouUlSe,

mayonnaise

126

Florentine,

piquante

131
122

frites

Ravigote froide
remoulade
.

Soubise
Tartare
verte
vinaigrette

filets

S3

fondu
Colbert
diable

123
127
126
132
127
129
132

SO
S3
SI
filets

48

au citron

Mornay
Normande

SI

49
SO

de
Souffl6 au fromage
Soupe a la paysanne
aux moules
Spaghetti Itahenne
OrUe,

114
114
108

beurre

12s

de

IDS
185

S2
50

129

froide.

filets

SI
177

36
44
184

120-34

Sauces

Saumon

froid,

sauce

Tournedos aux legumes

verte

grille,
d'hotel

maitre
.

tranche de,
sauce Tartare
salade de
sauce aux huttres

67

aux moules
HoUandaise
Saute de veau

poivrade

sautes

116

-117
.116

Tranche

d'agneau arlequin
de mouton OrlofE

MadSre

raifort

Indienne
maitre d'hotel

de veau paysanne
" Scotch woodcock "

Saute

67
68

66
66
66
104

de cabillaud
maitre d'hotel
sauce aux
moules
Truite au bleu
grille, sauce diable
Meuni^re
.

60
S9

69
69
68

FRENCH INDEX TO RECIPES

240

Truite saumon^e, sauce

Hollandaise
.
Turbot k la crfime
cr^me au gratin
sauce aux capres
,
sauce
Holland.

aise

vinaigrette

Turbotin bouUle, sauce

aux hultres

70
57
58

59

Mornay
Vins

Volaille,

59

58

57
56

190-94

cotelettes de,

marechale

" Welsh rarebit "

89

177

Printed by Cassbli & Compaht, Limitbd, La Belle Sautage, Lohdon, E.C.

ASK YOUR

GROCER

for

RED

TO-DAY'S

LEADINP LINES.

DELICIOUS FOR BREAKFAST

& AFTER DINNER.

WHITE
&BLUE
In

making, use

less quantity,

it

being much stronger than ordinary

ENGLAND'S BEST VALUE!

COFFEE

Perfect Flavour.

Selected from the Finest Fruit

"

BONGOLA

"

CANNED
Peaches,

TEA
HAS NO EQUAL.
Excelsior

EXCELSIOR

Sardines

Double Crown

Apricots,
Pears,

CDIIITC
rnUI I Oi

Greengages.

PEATMOOR
Old Scotch

Salmon & Lobster.

//I

flat &. tall tins,

packed from the finest seleoted

&.

cannot be surpaaetd.

Fish only,

WHISKEY
" Soft, Mellow, Delightful.
Carries the Wild Roug^h Scent
of the Highland Breeze."

SOLD THROUGHOUT THE WORLD BY

GROCERS. TEA & COFFEE DEALERS. & ITALIAN WAREHOUSEMEN

Face Last Matter

TWO GOOD THINGS

INVALUABLE TO THE HOUSEWIFE.
THE

"THERMOS
No

Chemicals, Simply a

Hot Liquids Keep Hot

24 Hours.

for

Cold Liquids Keep Cold for

Will

'FLASK

Vacuum.

many

days.

not Deteriorate with use>

Cannot get out of Order.

THERMOS
^ATFNT

No home is complete without

a

"THERMOS" Flask for

J the Nursery or Sick-room,

or for use after the Theatre.
Doctors and Travellers can
BEEF TEA, &c.,
thus having a meal always
carry

available.

THE PATENT
il

THERMETOT " JAR

(The Vacuum

Principle).

Nickel plated.
Complete with dish.
Capacity One Quart.
Is provided with a wide neck, and can therefore be used to carry Soup, Stew, Curry, &c.,
which it preserves for many hours at a high
temperature.
Food or Edibles can be kept hot for a
period of time varying from eight to sixteen
hours, according to their nature, without any
:

application of

fire,

or any precaution against

cold.

PRICE

Invaluable to Travellers,
Excursionists and others.

Of

all Stores,

'

50/-

Leather Case, 17/6 extra.

Silversmiths, Chemists, Ironmonsers, &c.

Wholesale only

A. E.

GUTMANN &

CO.,

8.

Long Lane, London, EX.

List of Retailers sent on application.

Home
THE GOURMET

Necessaries.
EGG SEPARATOR.

THE ROYAL PUDDING

PIE

CUP.

MOULD.

No

No

Clotb.

String.

Prices 1/-, 1/6, 2/-, 2/6.

Pure White Earthenware Bowl and

The cleanest pudding mould

Cover.

.made.
Price Sd.

Water kept out.

Goodness kept In.
Try It!
_._,

The proof
"',

rr

cream ironnmilk. Fat from Soups,

Curries, etc.
(fO

Prices

No Burn- This
spout
No Waste.

Stirring.
ling.

Prices 1/6 and 2/6.

ding

useful vessel has two spouts an open

for pouring off the surface, and an enclosed spout for pouring from the bottom
without disturbing the surface.

CAKE
spring

9d

of the pudthe eating."

1/-,

1/6,

2/-,

2/6, 3/-

TIN.

Simply touch the

sides

is in

open,

clip

and the

leaving

the

cake standing on the bottom to

The

prices are reasonable

cheaper than a single wasted cake.
cool.

Prices: 4in., lOd. ; sin., lid.;

6 in., 1/-; 7 in., 1/3; S in., 1/6.

OPENED, TO RELEASE CAKE.

Complete lltastrated List post free on appUcation

QOURMET&CO., Mount

to

Pleasant, London,

W.C

BIRD'S
CUSTARD
POWDI
Makes a
trouble.

perfect high-clast Custarij at a minimtim cost L

all the leading Dipl6mec of the Sij

Used by

Kensington School of Cookery.

of

Sweet Dwhes,

recipe* for which

NoEi^s! No

InvatuatJe for a vail

accompany each paa

Risk! NoTrouble|

USE ALSO

Bird's Bianc-Mange
Pow(

Bird's

Crystal Jelly
Pow(

Bird's

Concentrated

Egg
Pow<

Bird's Baking Powder