Chapter IV: Entrées (1)

BEEF.

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 inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consommé (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante (Art. 86).

181. =Beef's Tongue à la Jardinière.= Proceed exactly as for the foregoing, and serve on a macédoine of vegetables (Art. 416).

182. =Smoked Beef's Tongue, Wine Sauce with Mushrooms.= Soak a smoked tongue in water the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end of the tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art. 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry.

183. =Hashed Beef.= Take two pounds of cold beef, free from sinew and bone, and chop it up well. Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter. When beginning to color very lightly, add your beef, a little salt, pepper, and nutmeg, and a pinch of thyme. Toss all together on the fire ten minutes. Just before serving, sprinkle a tablespoonful of chopped parsley over your hash.

184. =Beef's Brains au Beurre Noir.= Put into cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half-hour. Then put them in a saucepan with six parsley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consommé (stock, Art. I) and a claret-glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce.

_Black-Butter Sauce._ Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar; boil for a moment, add some branches of fried parsley, and serve.

185. =Beef's Brains à la Poulette.= Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103).

186. =Palates of Beef, Sauce Robert.= Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley-roots, and half a teaspoonful of salt. Moisten with a pint of consommé (stock, Art. 1), and simmer them gently for two hours. Then take them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish.

187. =Ox-Tails braised.= Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt; add a quart of consommé (stock, Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93).

188. =Beef-Kidneys, Sautés au Vin Blanc.= Cut two beef's kidneys in thin slices; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg; toss the kidneys in the butter for about five minutes on a good fire; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine; boil five minutes on the fire, and serve.

189. =Sirloin Steak broiled, with Anchovy Sauce.= Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done; ten minutes should be sufficient to broil it; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of anchovy sauce.

190. =Rump Steak broiled à la Maître d'Hôtel.= Broil as the foregoing; then put two ounces of butter on a very hot plate, so as to melt it completely; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon; mix all together, and serve your steak on top.

191. =Porter-house Steak à la Bordelaise.= Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled; pour around your steak half a pint of sauce Bordelaise (Art. 101). Steak may also be served with a sauce Béarnaise (Art. 88), sauce Hachée (Art. 96), tomato sauce (Art. 90), and others. Potatoes should also be served in whatever manner appropriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak.

192. =Tenderloins of Beef, with Potatoes à la Parisienne.= Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt; moisten with a sherry-glass of white wine and the same of consommé (stock, Art. 1), and place your fillet on top, on which put a few little pieces of butter; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes à la Parisienne (Art. 438).

193. =Fillet of Beef Sauté, Madeira Sauce.= Cut eight pieces from a fillet of beef about half an inch thick; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry); also serve with this dish some potato croquettes (Art. 423).

194. =Braised Beef, Tomato Sauce.= Take three pounds of rump steak; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time; then add as much consommé (stock, Art. 1) as will entirely cover your beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay-leaves, three cloves, three pepper-corns, three parsley-roots, a pinch of salt and pepper, and a little nutmeg; simmer gently for four hours, drain, and serve with a tomato sauce (Art. 90); or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.

195. =Beef à la Mode.= Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley. Make incisions in your beef, and introduce your strips of pork therein. Cut a carrot and an onion in slices, and put them in a saucepan with several branches of parsley, inclosing three cloves, six bay-leaves, three branches of thyme, and tie all together, then add your beef, two claret-glasses of white wine, and a quart of consommé (stock). Simmer gently for three hours, drain off your beef, and strain the liquid in which it was cooked. Then put the beef with its liquid in a saucepan with two carrots and two turnips, which you have previously blanched and cut in slices, and twenty small onions. Simmer gently for an hour and a half, skim off the grease from the liquid, and serve.

196. =Boiled Marrow-Bones.= Tie up in a cloth eight marrow-bones, neatly trimmed, and of about four inches in length, boil an hour, remove the cloth, and serve them on toast, a small napkin neatly arranged around each bone.

197. =Beefsteak Pie.= Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce (Art. 80), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters.

_Paste for the Pie._ Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water. Mix all well together, and roll it out to the proper thickness.

198. =Broiled Tripe.= Cut some tripe into long pieces, season with pepper and salt. Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley. Honeycomb tripe is more delicate than the ordinary tripe.

199. =Tripe à la Lyonnaise.= Cut two pounds of tripe in thin strips, as for Julienne soup, put a sliced onion, with two ounces of butter, in a frying-pan; when well colored, add your tripe, a pinch of salt and pepper, and very little nutmeg. Toss all together until all moisture is absorbed, then add about a quarter of a can of tomatoes, cook for a moment longer, or until very hot, and serve with a little chopped parsley on top.

200. =Fried Tripe.= Cut some tripe in squares. Break two eggs, to which add a little salt and pepper, and beat up your eggs well. Then dip your tripe in the eggs, roll them in flour, fry them in very hot lard, and when they are a light brown drain them, and serve with fried parsley on top.

201. =Tripe à la Mode de Caen.= Put in an earthen pot an onion cut in slices, a carrot in quarters, and four slices of bacon; cover these with a layer of tripe, then a calf's foot cut in four, a pinch of salt and pepper, four cloves, four bay-leaves, three branches of thyme, six pepper-corns, and six parsley-roots. On top of these put a layer of bacon, another of tripe, another calf's foot, cut in pieces, and another layer of tripe, with some bacon on top. Fill your jar three quarters of its height with white wine. Put on the cover, and paste it all around the edge with some flour mixed in a little water, so as to render the jar air-tight. Place it in the oven, and cook for five hours. Instead of white wine, you may substitute cider if you wish.

VEAL.

202. =Calf's Head en Tortue.= Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with a little cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce (Art. 80), put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens' livers which you have previously blanched; drain your calf's head and put it on a dish with your sauce; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.

203. =Calf's Head à la Vinaigrette.= Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion; add a pinch of salt and pepper, four tablespoonfuls of vinegar and eight tablespoonfuls of oil, and serve with your calf's head.

204. =Baked Calf's Head à l'Italienne.= Boil a calf's head as the preceding, cut it in pieces, which put in a pan, and cover with an Italian sauce (Art. 93); sprinkle some bread-crumbs on top, and a very little melted butter; send to the oven, and, when colored a light brown, put it on a dish, and serve with an Italian sauce surrounding it. You may also serve with other sauces, according to your taste.

205. =Calves' Tongues.= Take four calves' tongues, which prepare as beef's tongue (Art. 180), and, after cooking two hours, take them off the fire, remove all skin, and cut them through the middle of the tongue. Put them on a dish, and serve with them an Italian sauce (Art. 93), sauce poivrade (Art. 95), tomato sauce (Art. 90), or with a macédoine of vegetables (Art. 416).

206. =Calves' Brains au Gratin.= Put into cold water four calves' brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours, being careful to change the water every half-hour, then drain them; put for a moment in a saucepan on the fire, four ounces of butter and a large sliced onion; add the brains, season with pepper and salt, and let them simmer gently, turning them over so that both sides may be done, and drain off the grease; butter a deep dish, which sprinkle all over with bread-crumbs; add a _very_ thick béchamel sauce (Art. 83) to the brains, which put in the dish, let them cool, sprinkle bread-crumbs and some melted butter on top; send to a moderate oven for half an hour, and serve.

207. =Calves' Brains à la Poulette.= Proceed as for beef's brain, allowing only half the time to boil; put four brains on a dish, and pour over them a sauce à la poulette (Art. 103).

208. =Fried Calves' Brains, Tomato Sauce.= Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces; beat up two eggs, to which add a little salt and pepper; dip the brains in the eggs and then sprinkle them with bread-crumbs; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley; drain, and serve with a tomato sauce in a separate dish.

209. =Calves' Ears farcied.= Take four well-scalded calves' ears; put them in two quarts of boiling water on the fire for half an hour, after which put in cold water; then clean the inside of the ears well, and place in a saucepan with a quart of consommé (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a tablespoonful of parsley chopped fine; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce (Art. 90) surrounding them, or a sauce piquante (Art. 86).

210. =Calves' Liver Sauté, Sauce Poivrade.= Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade (Art. 95).

211. =Broiled Calf's Liver.= Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron; a little melted butter on each piece; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together.

212. =Calf's Liver with Bacon.= Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Spanish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gently for three or four minutes, and serve.

213. =Braised Calf's Liver à la Bourgignone.= Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve.

214. =Calf's Heart aux Fines Herbes.= Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top.

215. =Calf's Feet à la Poulette.= Prepare four calf's feet as the foregoing, cooking half an hour longer; drain them, cut them in pieces, and serve with a sauce à la poulette (Art. 103).

216. =Veal Pot-Pie.= Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper-corns, tied all together. Boil an hour. Mix in a bowl three tablespoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little water, so as to form a soft paste, with which make little round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning, and serve.

217. =Sweetbreads aux Fines Herbes.= Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butter in which your sweetbreads were cooked, let them remain on the fire for about two minutes, adding a little chopped parsley and the juice of a lemon, which pour over your sweetbreads, and serve. You can also prepare sweetbreads in the same manner, and serve with a tomato sauce (Art. 90), Spanish sauce (Art. 80), or stewed with sauce à la poulette (Art. 103), with a tablespoonful of chopped parsley added, or sauce Béarnaise (Art. 88).

218. =Sweetbreads larded with Peas.= Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a carrot, an onion cut in thin slices, two cloves, two bay-leaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consommé (stock, Art. 1), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little butter, salt, pepper, and a little sugar added to them.

219. =Sweetbread Croquettes.= Boil four sweetbreads, and let them become cold; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thoroughly cold; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs; fry them a bright yellow in very hot lard, drain them, and serve them with fried parsley or with green peas.

220. =Veal Cutlets à l'Allemande.= Take three pounds of veal cutlets, which cut in round pieces; break two eggs in a bowl, adding some salt and pepper and an ounce of melted butter; beat all well together, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce (Art. 90).

221. =Veal Chops à la Mayonnaise.= Put eight veal chops in a flat saucepan, moisten them with their height of consommé (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold; serve them in a circle with whatever jelly remains, and in the center a sauce Mayonnaise (Art. 113), or a sauce ravigote cold (Art. 112).

222. =Veal Chops Piqués.= Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner; put in a flat saucepan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consommé (Art. 1) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financière, made in the following manner: Put in a saucepan half a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweet-bread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters.

223. =Braised Tendons of Veal a la Macédoine.= Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic; cover them about three quarters with consommé (stock, Art. 1), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce (Art. 80), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macédoine (Art. 416), which put on a dish, your tendons of veal on top, and serve.

224. =Braised Tendons of Veal with Purée of Celery.= Braise your tendons as the foregoing; then put them on a dish and cover them with a _very thick_ sauce Allemande (Art. 81); let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with bread-crumbs. Put in a frying-pan about two pounds of lard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece overlapping the other, and a purée of celery (Art. 392) in the center. You may also serve with a sauce suprême (Art. 99) around the tendons.

225. =Fricandeau of Veal.= Take three pounds from the tenderest part of the thigh, about two inches in thickness; lard it well on the surface, put it in a saucepan with same ingredients as for braised tendons of veal (Art. 223), moisten with enough consommé (stock, Art. 1) to reach the surface of your veal. Put on the fire until boiling, then send to the oven, basting it frequently with its liquor. Let it remain in the oven three hours, and serve it with either the liquid in which it was cooked, after having strained it and removed all grease, or on a purée of peas (Art. 446), or a purée of sorrel (469).

226. =Blanquette of Veal.= Take three pounds of a shoulder of veal, cut it in pieces, which put in a saucepan with three pints of water, a pinch of salt, several branches of parsley, inclosing three cloves, three pepper-corns, three bay-leaves, three branches of thyme, two cloves of garlic, and tie all together. When commencing to boil, skim thoroughly, and then boil an hour and a half. Put half a pint of sauce Allemande (Art. 80) on the fire, but do not allow it to boil; chop a dozen mushrooms, add them to your sauce, drain off your veal, and serve together with your sauce.

227. =Minced Veal, with Poached Eggs on Top.= Chop fine two pounds of cold veal, from which you have removed the sinews, and add a little more than half a pint of sauce béchamel (Art. 83), a little salt, pepper, and nutmeg, and an ounce of butter; put all together in a saucepan on the fire for a few moments, remove it from the fire, and place it on a dish with ten poached eggs on top. Minced chicken is prepared in exactly the same manner.

228. =Veal Kidneys Sautés.= Take three veal kidneys, which cut very thin, and proceed as for beef kidneys (Art. 188).

229. =Deviled Veal Kidneys.= Take three veal kidneys, which separate in two, lengthwise; then from the flat side remove all fibrous particles from the inside; cover them on both sides with mustard, and add a little red pepper; roll them well in bread-crumbs, put a little melted butter on both sides; broil on a gentle fire. Mutton, beef, and pork kidneys are treated in the same manner, except that they are cut in quarters instead of in halves.

MUTTON.

230. =Sheep's Brains.= Prepare and cook the brains as for calf's brains (Art. 208).

231. =Sheep's Kidneys en Brochette.= Take ten sheep's kidneys, remove all the skin which covers them, split them without cutting the sinew, pass a skewer through them, sprinkle a pinch of salt and pepper over them, and broil them on a good fire, taking care to turn them so as to broil on both sides; after which remove the skewer. Put two ounces of melted butter on a dish, a tablespoonful of chopped parsley, the juice of a lemon, mix all well together, and serve.

232. =Mutton Chops à la Soubise.= Take ten rib chops, season with pepper and salt, dip them in two ounces of melted butter, and cover them thickly with bread-crumbs; broil them, and, when they are well colored, serve them on a dish, with a sauce soubise (Art. 94). You may also serve them with a sauce Robert (Art. 92), or a tomato sauce (Art. 90), or with a macédoine (Art. 416) in the center.

233. =Mutton Chops Sautés.= Take ten mutton chops, which put in a frying-pan in which you have melted two ounces of butter; sprinkle them with a little salt and pepper, and cook them on a quick fire; four or five minutes will be sufficient. Serve with purée of turnips (Art. 398).

234. =Mutton Chops à la Pompadour.= Take ten mutton chops, which cook as described in mutton chops sautés (Art. 233); then let them become cold; peel and chop ten onions, which put in a saucepan with two ounces of butter. When colored lightly, add two tablespoonfuls of flour, a pinch of salt and pepper, and a very little nutmeg. Mix all well together and add about two sherry-glasses of cream. Reduce for about fifteen minutes, and then allow your mixture to become cold, then cover each chop with it on both sides; beat up four eggs, into which dip the chops and cover with bread-crumbs; again dip them in egg, and again cover with bread-crumbs and a few drops of melted butter. Send them to the oven, and, when a bright yellow color, serve them with a purée of French chestnuts (Art. 442) in the center.

235. =Mutton Chops en Crépinette.= Put eight mutton chops in a frying-pan in which you have melted an ounce of butter, adding a pinch of salt, pepper, and nutmeg; when the chops are colored on both sides, take them out and let them become cold. Chop fine three quarters of a pound of sausage-meat, add eight mushrooms, a little parsley and sage, all chopped fine; mix all together, and cover your chops on both sides with the farce, and wrap up each chop with the caul of pork. Send them to a gentle oven on a buttered pan, and, when well colored, serve with a tomato sauce (Art. 90), sauce piquante (Art. 86), or sauce ravigote hot (Art. 111).

236. =Breast of Mutton.= Take two breasts of mutton, which put in a saucepan with a quart of consommé (stock, Art. 1) and a quart of water, an onion and a carrot cut in slices, three bay-leaves, four cloves, three branches of thyme, two cloves of garlic, and four parsley-roots, and boil gently for two hours; then drain them and put them between two dishes, with a weight on top to flatten them; when cold, cut them oval, dip them in two beaten eggs to which you have added an ounce of melted butter and a pinch of salt and pepper. Sprinkle them thickly with bread-crumbs and a few drops of melted butter, and send to the oven; when well colored, serve with a sauce piquante (Art. 86).

237. =Sheep's Feet à la Poulette.= Split in halves a dozen scalded sheep's feet, and proceed as for calf's feet à la poulette (Art. 215); serve very hot.

238. =Roast Leg of Mutton à la Bretonne.= Take a leg of mutton of about six or seven pounds; put it to roast, taking care to baste it from time to time; an hour and a quarter is sufficient to roast it. Put in the oven six onions without being peeled, and, as soon as they are done, peel them and put them in a saucepan, with a pinch of salt, pepper, and nutmeg; add to them half a pint of Spanish sauce (Art. 80), which reduce fifteen minutes, strain, and serve with your mutton.

239. =Boiled Leg of Mutton.= Take a leg of mutton of about six pounds and place in a saucepan with a sliced onion, a carrot, three bay-leaves, three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them. Boil for an hour and a half, and serve with a sauce béchamel (Art. 83), to which add some chopped parsley or capers.

240. =Roast Saddle of Mutton.= Take a medium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour; remove your twine, and serve with some currant jelly.

241. =Leg of Mutton en Venaison.= Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bay-leaves, six cloves of garlic, ten cloves, ten pepper-corns, six branches of thyme, six parsley-roots, a teaspoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours; then take it out of the earthen jar, roast it, and serve with a sauce poivrade (Art. 95).

242. =Irish Stew.= Take four pounds from a breast of mutton, take off the skin and the fat, cut it in medium-sized pieces, which put in a saucepan with three pints of water, half an ounce of salt, a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour in a little water, making a smooth, soft paste, and pour it over your stew, stirring constantly. Boil ten minutes, remove the bunch of parsley, and serve. You may put a tablespoonful of chopped parsley over your stew if desired.

243. =Shoulder of Mutton farcied.= Bone a shoulder of mutton, take out a portion of the meat without breaking the skin, remove the sinews and chop the meat with half of its weight of fat salt pork, and an ounce of ham; when chopped very fine, add a medium-sized onion also chopped fine, and four ounces of bread-crumbs which you have soaked in consommé (Art. 1) and then pressed almost dry, an egg, and a pinch of salt, pepper, and a very little nutmeg. Mix all well together, and place this farce in the inside of your shoulder. Roll up and sew together with a larding-needle; then put it in a saucepan with a sliced onion and carrot, two bay-leaves, two branches of thyme, one clove of garlic, three cloves, and three pepper-corns. Moisten three quarters of its height with consommé (stock, Art. 1) and a claret-glass of white wine. Put it in the oven for two hours, basting it from time to time with its liquor. Drain your shoulder of mutton, reduce its liquor one half, skim off the grease, and serve it on the same dish with the mutton. You may serve with this a purée of turnips (Art. 398), purée of peas (Art. 446), or various other vegetables.

244. =Epigramme of Lamb.= Put a breast of spring lamb in a saucepan with enough consommé (Art. 1) to cover it. Boil gently for an hour and a half; place it between two dishes, with a weight on top; when cold, cut it in the shape of chops and dip in two beaten eggs, to which you have added a little salt and pepper; then roll them in bread-crumbs and send them to the oven in a pan, with a little melted butter on top. Put eight lamb chops in a saucepan with half an ounce of butter, a little salt and pepper; color them on both sides. Remove your breast of lamb from the oven, and serve together with the chops, in a circle, first a breast of lamb and then a chop, and some asparagus ends or macédoine (Art. 416) in the center.

245. =Breast of Lamb, with Asparagus.= Prepare two breasts of spring lamb as the foregoing, serve them in a circle on a dish, with a garnish of green asparagus ends in the center; then take the green ends of about two bunches of asparagus, boil them very tender, adding a little salt; drain them, and add them to half a pint of very hot Allemande sauce (Art. 81), a pinch of sugar, and nutmeg, which pour around your breasts of lamb, and serve.

PORK.

246. =Pig's Tongue.= Prepare and cook as for calf's tongue (Art. 205), and serve with a sauce piquante (Art. 86), or sauce ravigote (Art. 110), or sauce tartare (Art. 112).

247. =Fillet of Pork à la Fermière.= Take five small fillets of pork, divide them in two, shaping them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a frying-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them become cold, pour over your fillets of pork, and allow them to soak twelve hours; then drain off your fillets and put them in a saucepan with three quarters of their height of consommé (stock, Art. 1) and three tablespoonfuls of the liquid in which your fillets were soaked. Boil on a good fire for half an hour, drain them, keep them hot, reduce the liquid one half in which they were cooked, drain it, and serve with your fillets.

248. =Boiled Pigs' Feet.= Take eight pigs' feet, and, if raw, tie them securely in a cloth so as to preserve their shape, put them in a saucepan with half an ounce of salt, three cloves, three pepper-corns, three branches of thyme, three bay-leaves, a little mace, two parsley-roots, a sliced carrot, a wineglass of vinegar, and moisten liberally with water. Simmer gently for six hours, let them become cold in their liquor; remove the cloths in which they were tied, dip them in beaten egg, roll them thickly in bread-crumbs, broil them, and, when a deep yellow color, serve very hot. You may serve with them a sauce piquante (Art. 86).

249. =Pigs' Kidneys Sautés.= Chop two shallots and a small onion very fine, put them in a frying-pan with an ounce of butter, color them very gently, and add four pigs' kidneys cut in thin slices, a pinch of salt and pepper, and a little nutmeg; toss them for a few minutes without stopping, and, when they are almost done, add a teaspoonful of flour, which mix well with the kidneys, a sherry-glass of white wine, a tablespoonful of chopped parsley; mix all well together, and serve, without having allowed them to boil.

250. =Sausage of Fresh Pork.= Take a pound of lean pork and the same of fat pork; chop them very fine, adding half an ounce of salt, a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a funnel; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner.

251. =Spare-Ribs, Apple Sauce.= Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a _very_ little cinnamon, the juice of a lemon, and a little water. Put your apples through a sieve, and serve, when very cold, with your roast.

252. =Pork Chops, Sauce Robert.= Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire; serve them on a dish with a sauce Robert (Art. 92), Italian sauce (Art. 93), sauce ravigote hot (Art. 110), sauce piquante (Art. 86), or tomato sauce (Art. 90).

253. =Broiled Pork Chops.= Proceed as for broiled mutton chops (Art. 232), and serve with any of the above sauces.

254. =Pork Chops à l'Indienne.= Fry as for pork chops, sauce Robert (Art. 252), and drain off the grease. In a saucepan put half a pint of Spanish sauce (Art. 80) and a teaspoonful of curry; add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center.

255. =Pig's Head, Sauce Poivrade.= Cut the meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours; then put them in a saucepan with enough water to cover them, a carrot and an onion cut in slices. Boil gently two hours, drain your pork, and serve with a sauce poivrade (Art. 95).

256. =Frankfort Sausages, with Sourcrout.= Take ten Frankfort sausages, boil them five minutes in boiling water, and serve them with a garnish of sourcrout (Art. 417).

257. =Roast Sucking Pig farcied.= Take a sucking pig, make an incision in the top of the thighs and shoulders; remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes; then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage; mix all well together, and with this mixture stuff the inside of the pig and sew up the paunch. Put it on a pan to roast for four hours, with a claret-glass of white wine. Baste it several times just before serving, remove the string with which it was sewed, strain, remove all grease from its liquor, and serve with the pig.

258. =Glazed Ham.= Trim a ham of about five pounds, cut the thigh-bone, and put it in cold water to soak, if old, twenty-four hours, during which time change the water twice; if new, twelve hours will suffice. After soaking, wrap it up in a cloth and put it in a large pot, with enough water to cover it; add a carrot, an onion, three bay-leaves, three cloves, one clove of garlic, six pepper-corns, and simmer very gently five hours; after which remove the pot from the fire, and a moment afterward take out your ham; unfasten the cloth, remove the thigh-bone, leaving the knuckle-bone. Drain your ham, put it back again in the cloth in a deep, round bowl, with a weight on top, until the next day, then take off the cloth, trim the ham carefully, and remove the rind within five inches of the knuckle-bone; cut it in points, brush the ham over with glaze (Art. 179). Decorate with aspic jelly (Art. 278 or 279); garnish the knuckle-bone with a ruffle of paper, and serve.

259. =Glazed Ham with Champagne Sauce.= Proceed as for the foregoing, put half a pint of Spanish sauce (Art. 80) in a saucepan on the fire, add a glass of champagne or champagne cider, boil for a moment, and serve in a sauce-boat with your ham.

260. =Glazed Ham with Truffles.= Proceed as for glazed ham (Art. 258), except that instead of boiling five hours, boil four hours. Then take out a quart of its liquid and substitute a bottle of white wine. Simmer slowly for an hour, drain, then remove the napkin, take out the thigh-bone, leaving the knuckle-bone joint. Cover the back of the ham with incisions, in which insert large slices of truffles, which you have previously cooked in a little of the ham's liquor, some of which now pour over the ham. Wrap it up again very tight in the napkin, and finish as for glazed ham.

261. =Ham à l'Américaine.= Take a ham of about five pounds, prepare as for glazed ham, put it in a pot with a quart of claret, and enough water to cover it. Simmer very gently five hours. Then take it out, sprinkle lightly with sugar, send to the oven, and, when well-colored, serve with a garnish of spinach, Brussels sprouts, green peas, or other green vegetables, according to taste.

262. =Ham à la Zingara.= Cut ten slices of raw ham rather thick, put them in a frying-pan, in which you have melted a little lard. Color them on both sides, take them out of your frying-pan and keep them hot. Mix with your lard two ounces of bread-crumbs, press through a sieve, and put them on the fire five minutes, stirring constantly; moisten with a sherry-glass of white wine; add a little salt, pepper, and nutmeg, and a little chopped parsley. Mix all well together, and serve with your slices of ham on top.

263. =Roast Ham.= Trim and pare a ham, of about five pounds, soak it for two days, changing the water about every eight hours, after which let it soak for about half a day in two bottles of white wine; then put it to roast by a slow fire, for about four hours, covering it underneath with thin pieces of larding pork, and basting it often with hot water, which you have put in your pan. When your ham is nearly done, take off the rind within six inches of the knuckle-bone, cut it in long points; sprinkle the ham on top with bread-crumbs, and serve with a hunter sauce (Art. 97).

264. =Ham Toast.= Cut the crust from eight slices of bread of medium thickness, spread some butter thickly on top, and a little mustard, then some grated cheese and ham, very little chopped shallot, and some cayenne pepper. Send to the oven for a few moments, or until the cheese is dissolved, and serve immediately.

POULTRY AND GAME, WITH ROASTS OF SAME.

265. =Broiled Chicken.= Take four spring chickens, put some alcohol on a plate, light it, and pass your chickens over the flame, to singe off any hair which may remain. Split them in two, clean them, wash them well, and dry with a cloth, flatten them with a cleaver; broil them on a moderate fire, and, when well colored on both sides, serve them on a very hot dish, on which you have put an ounce of butter, a pinch of salt and pepper, the juice of a lemon, a tablespoonful of chopped parsley, and mix all well together. Serve some water-cresses around them.

266. =Broiled Chickens (Deviled).= Take three medium-sized spring chickens, prepare them as the foregoing, spread them lightly with a layer of mustard, sprinkle them with bread-crumbs, and broil them on a very gentle fire. To be certain that they are thoroughly done, lift up the thigh, and if not red underneath, they are sufficiently cooked. Serve very hot.

267. =Roast Spring Chickens.= Clean three or four spring chickens, truss them, put them to roast, sprinkle them with a pinch of salt, and a very little melted butter, with which baste them from time to time. From thirty to thirty-five minutes should be sufficient to roast them. When they are a fine color, remove your skewers, and take a gill of consommé (Art. 1), reduce it on the fire one half, mix it with the drippings of your chicken, strain, pour it over them, and serve with water-cresses around them.

268. =Fricassée of Chicken.= Clean and wash two chickens, cut off the thighs, legs, wings, and breasts, which put in a saucepan with a quart of water, and blanch them ten minutes; then put them in cold water for a moment; after which place them in a saucepan with a pint of consommé (Art. 1), a pint of water, several branches of parsley, inclosing four cloves, four pepper-corns, three branches of thyme, three bay-leaves, and tie all together, add one half ounce of salt, two pinches of pepper, and a little nutmeg. Simmer gently forty minutes. Put in another saucepan two ounces of butter, and the same of flour, mix well together, then add little by little three quarters of a pint of the liquid in which your chickens were cooked, and which you have strained. Boil gently. Take the yolks of four eggs, the juice of a lemon, and a tablespoonful of water. Remove your sauce from the fire, and, when it has ceased boiling, add your eggs, stirring until well mixed. Put your chickens on a dish, pour the sauce over them, and serve. You may add mushrooms to your sauce, green peas, or the green ends of asparagus.

269. =Chicken à la Marengo.= Prepare and cut up two chickens as the foregoing, put them in a frying-pan with two tablespoonfuls of oil, color your chickens a light brown, then remove them from the frying-pan and put them in a saucepan with a half pint of Spanish sauce (Art. 80), six tablespoonfuls of tomatoes, a claret-glass of white wine, a pinch of salt and pepper, a little nutmeg, and boil for thirty minutes on a good fire; add a dozen mushrooms, the same of truffles cut in quarters, and serve. You may also serve, around your chicken, eggs fried in oil and small pieces of bread fried in butter.

270. =Chicken Sauté à la Hongroise.= Clean and cut up two chickens as for fricassée, and put them in a saucepan with two ounces of butter and two onions cut in small pieces. When beginning to color, add two ounces of flour, which mix well with your other ingredients; moisten with a pint of milk, add a little salt, pepper, and nutmeg, several branches of parsley, inclosing two cloves, two pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil very gently, skim off the grease, remove your parsley with its spices, and serve.

271. =Chicken Sauté aux Fines Herbes.= Clean and cut in pieces two young chickens, and put them in a saucepan, with four chopped shallots and two ounces of butter. Turn your chicken continually, so as not to stick to the pan, add a little salt, pepper, and nutmeg, and half a pint of Spanish sauce (Art. 80). Chop a dozen mushrooms very fine, boil five minutes longer, and, just before serving, add a tablespoonful of chopped parsley, which mix with your sauce, and serve very hot.

272. =Chicken à la Financière.= Prepare two young chickens as for a fricassée, put them in a frying-pan with an ounce of butter. When beginning to color, remove them from the frying-pan and place them in a saucepan with half a pint of Spanish sauce (Art. 80), two wineglasses of sherry, a pinch of pepper, salt, and nutmeg, several branches of parsley, inclosing two cloves, a little thyme, and two bay-leaves, and tie all together. Boil for about thirty-five minutes. Cut in pieces six truffles, six mushrooms, a sweet-bread tossed in a little butter, a dozen chickens' kidneys, let the sauce boil up again, and serve.

273. =Suprême de Volaille.= Take four very tender chickens, cut the skin which covers the breast, so as to remove the fillets. Pass the point of a knife between the breast-bone and the fillet as far as the wish-bone, then remove the fillet entire, without tearing it, and proceed the same with the other fillets. Place them on a table, and open them carefully, dividing the large fillets from the small ones (those underneath), but not separating them, and introduce between each fillet a tablespoonful of chicken farce (Art. 11), with which you have mixed three truffles chopped very fine; make three or four incisions on the top of each fillet, moisten lightly with a little white of egg, decorate the top with thin slices of truffles cut in the form of small cockscombs; again moisten lightly with white of egg, place the fillets in a saucepan, adding a wineglass of sherry, half an ounce of butter, three sherry-glasses of consommé (Art. 1), put the lid on your saucepan, and boil gently ten minutes. Serve them in half a pint of sauce suprême (Art. 99), to which you have added about eight chopped truffles.