Chapter I: Preface

The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks.

Many dishes have been left out, as useless in a country where provisions are abundant. On this side of the Atlantic all persons in respectable life can obtain better articles of food than sheeps' tails, calves' ears, &c. and the preparation of these articles (according to the European receipts) is too tedious and complicated to be of any use to the indigent, or to those who can spare but little time for their cookery.

Also, the translator has inserted no receipts which contain nothing different from the usual American mode of preparing the same dishes.

Most of the French Cookery Books introduced into this country have failed in their object, from the evident deficiency of the translators in a competent knowledge of the technical terms of cookery and from the multitude of French words interspersed through the directions, and which cannot, in general, be comprehended without an incessant and troublesome reference to the glossary.

The translator of the following pages has endeavored, according to the best of her ability, to avoid these defects, and has aimed at making a book of practical utility to all those who may have a desire to introduce occasionally at their tables good specimens of the French culinary art.

From these receipts she believes that many advantageous hints may be taken for improvements in American cookery; and she hopes that, upon trial, this little work may be found equally useful in private families, hotels, and boarding-houses.

_Philadelphia, September, 1832._

CONTENTS.

SOUPS.

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

GRAVIES, OR ESSENCES.

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

SAUCES, &c.

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

MEATS.

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

GAME AND POULTRY.

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

FISH.

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

VEGETABLES.

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

PUREES.

Puree of Turnips 76
Puree of Celery ib.
Puree of Onions ib.
Puree of Mushrooms 77
Puree of Beans ib.
Puree of Green Peas 78

EGGS, &c.

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

PASTRY, CAKES, &c.

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

PREPARATIONS OF FRUIT, SUGAR, &c.

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

LIQUEURS.

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

MISCELLANEOUS RECEIPTS.

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