Category: Cooking & Drinking
1. =Consommé, or Stock.= Put in a stock-pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water. When the scum begins to rise, skim carefully until it quite ceases to appear. Then add a carrot, a turnip, an on...
1. =Consommé, or Stock.= Put in a stock-pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water. When the scu...
2. CHAPTER II.80. =Spanish Sauce.= Melt two ounces of butter in a saucepan, to which add two ounces of flour, and put on a gentle fire, stirring until colored a nice brown; then mix with the...
3. CHAPTER III.115. =Boiled Striped Bass à la Venétienne.= Clean a striped bass of about four pounds. Cut off the fins with a scissors. Then wash your fish well, put it in a fish-kettle with f...
4. CHAPTER IV.180. =Beef Tongue, Sauce Piquante.= Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inche...
5. CHAPTER V.343. =Green Peas à l'Anglaise.= Put a quart of water in a saucepan with a pinch of salt; when boiling, add three pints of green peas, and boil them for twenty-five minutes; take...
6. CHAPTER VI.447. =Poached Eggs.= Put in a flat saucepan three pints of water, a tablespoonful of vinegar, and two pinches of salt. When the water boils, break your eggs into it, and let the...
7. CHAPTER VII.520. =Omelette with Rum.= Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burn...
8. CHAPTER I.ART. PAGE 41. American green-turtle soup 20 24. Arrowroot soup 16 2. Bouillon, or beef broth 9 3. Bouillon maigre 10 4. Bouillon maigre of fish 10 20. Beef soup 15 55. Bouillaba...
9. CHAPTER II.81. Sauce Allemande 35 103. Sauce à la poulette 41 105. Sauce à la Marinière 42 88. Sauce Béarnaise 37 101. Sauce Bordelaise 41 102. Another way of making sauce Bordelaise 41 98...
10. CHAPTER III.115. Boiled striped bass à la Venétienne 46 123. Black bass, Burgundy sauce 47 124. Baked blue-fish, tomato sauce 47 119. Boiled codfish, oyster sauce 47 170. Codfish au gratin...
11. CHAPTER IV.195. Beef à la mode 73 184. Beef's brains au beurre noir 69 185. Beef's brains à la poulette 70 188. Beef-kidneys, sautés au vin blanc 70 183. Hashed beef 69 194. Braised beef,...
12. CHAPTER V.369. Artichokes à la Barrigoule 132 368. Fried artichokes 132 366. Fonds d'artichauts a l'Italienne 131 367. Fonds d'artichauts à la macédoine 132 443. Purée of artichokes 153 3...
13. CHAPTER VI.470. Aspic with eggs 158 458. Eggs à l'aurore 155 466. Eggs à la Huguenot 157 468. Eggs à la jardinière 157 472. Eggs à la Lyonnaise 159 464. Eggs à la Marseillaise 157 473. Egg...
14. CHAPTER VII.533. Apple Charlottes 179 534. Apples à la Condé 180 537. Beignets of apples 181 535. Compote of apples 180 536. Pommes meringues 180 551. Apple tart 187 552. Apple tart à la Po...