Chapter XIV: Part 14

=852. Grouse, Roasted Plain.=--Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water, spread a little butter over each, and season with a pinch of salt. Put them into a brisk oven, and let cook for eighteen minutes, taking care to baste frequently with their own gravy; then untruss. Have a hot serving-dish ready; place two bread canapés (No. 832) on it; arrange the grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately.

=853. Grouse, Roasted à la Sam Ward.=--Take two fine fat grouse; pick, singe, draw, and dry them well; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wide. Drip in on each toast, with a spoon, a small glassful of good Madeira wine or sherry; season the grouse with a pinch of salt; spread a little butter over. Put them in a brisk oven, and let cook for eighteen minutes, taking care to baste them frequently. Lay them on a hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve with a little red currant jelly separately.

=854. Grouse, Broiled with Bacon.=--Singe, draw, and wipe nicely two fat grouse. Split them in two through the back without separating the parts; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them to broil on a brisk fire for seven minutes on each side. Prepare a hot dish with six small toasts, arrange the grouse over, spread a gill of maître d’hôtel butter (No. 145) on top, and garnish with six thin slices of broiled bacon (No. 754), then serve.

=855. Salmi of Grouse à la Parisienne.=--Singe, draw, wipe, and truss two fine fat grouse; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot, cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce (No. 151), half a glassful of good sherry wine, half a cupful of mushroom liquor, and the zest of a lemon; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with six croûtons (No. 133) on top, and paper ruffles nicely arranged.

=856. Salmi of Grouse à la Walter Scott.=--Proceed exactly the same as for the above (No. 855), omitting the mushrooms and truffles, and serving with half a pint of bread sauce (No. 162) separately.

=857. Salmi of Grouse à la Florentine.=--The same as for No. 855, only serving the salmi with a garnishing of six hot artichokes à la Florentine (No. 903) in place of the other garnishing.

=858. Suprême of Grouse à la Richelieu.=--Proceed the same as for the suprême of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Périgueux (No. 191), mingled with a gill of tomato sauce (No. 205), boiled together for three minutes.

=859. Teal Duck, Roasted Plain.=--Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt; put them in a brisk oven to roast for fourteen minutes, then untruss. Arrange on a hot serving-dish, and decorate with six slices of fried hominy (No. 1035) and a little watercress.

=860. Teal Duck, Broiled.=--Have three fine, fat teal ducks; pick, singe, and dry them neatly; cut the heads off, and split the birds in two without separating the parts. Lay them on a dish, and season them with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them to broil on a moderate fire for seven minutes on each side. Have a hot dish with six toasts ready, lay the ducks on top, spread a gill of maître d’hôtel butter (No. 145) over, decorate with a little watercress, and serve.

=861. Salmi of Teal Duck à la Régence.=--Prepare the salmi of teal duck as for the salmi of duck à l’Américaine (No. 826), adding half a pint of hot Régence garnishing (No. 235) four minutes before serving.

=862. Ptarmigan, Roasted Plain.=--Proceed exactly the same as for roasted teal ducks, No. 859.

=863. Ptarmigan, Broiled Plain.=--Prepared the same as for teal ducks broiled, No. 860.

=864. Salmi of Ptarmigan à la Chasseur.=--To be prepared exactly as salmi of duck à l’Américaine (No. 826), adding twelve mushrooms, cut in two, four minutes before serving, and decorating with six heart-shaped croûtons (No. 133).

=865. Plovers, Roasted Plain.=--Pick, singe, draw, and wipe neatly six fine, fat, tender plovers; pick out the eyes, truss the legs together, skewer the head under one leg, and lay a thin slice of larding pork on each bird; tie securely, then place them in a roasting-pan. Season with a pinch of salt evenly divided over each; spread also a very little butter over. Put them in the hot oven, and roast for ten minutes. Remove from the oven, arrange six small canapés (No. 832) on a hot dish, dress the birds on the canapés, decorate with a little watercress, and serve.

=866. Plovers Broiled.=--Pick, singe, draw, and wipe six fine, fat plovers; pick out the eyes, split them through the back without separating the parts, and place them on a dish. Season with one pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well, and put them on a broiler to cook for four minutes on each side. Dress them on a hot dish with six pieces of toast, spread a gill of maître d’hôtel butter (No. 145) over, decorate with a little watercress, and serve.

=867. Salmi of Plover à la Maison d’Or.=--Proceed exactly the same as for salmi of woodcock (No. 873), adding, on the serving-dish, six heart-shaped bread croûtons (No. 133), covered with pâté-de-foie-gras.

=868. English Snipe, Roasted.=--Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with the bills; tie a thin slice of larding pork around each bird, and put them in a roasting-pan, sprinkling a pinch of salt over. Set them in the oven to roast for eight minutes. Hash up very fine the hearts and livers, with a teaspoonful of chives and a teaspoonful of good butter, seasoning with half a pinch of salt and the third of a pinch of pepper. Cover six bread canapés (No. 832) with this, sprinkling a little fresh bread-crumbs on top. Spread a very little butter over all, and put them on a tin plate in the oven for two minutes. Arrange the canapés on a hot dish, dress the snipe nicely over, decorate with a little watercress, and strain the gravy into a sauce-bowl, serving it separately.

=869. English Snipe, Broiled.=--Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil (with the bills stuck into the breasts), and let them cook for four minutes on each side. Prepare a hot dish with six toasts, arrange the snipe over, spread a gill of maître d’hôtel butter (No. 145) on top, decorate the dish with a little watercress, and serve.

=870. Salmi of Snipe à la Moderne.=--Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little more of the game forcemeat (No. 228), and covering each eye right over the game forcemeat with a small bit of truffle, cut with a tube. Insert the bills in the breasts, and then lay them on a roasting-pan, with a little butter; place in the hot oven to roast for six minutes. Take from out the oven, lay each one on a square piece of bread, fried in a little clarified butter, pour one pint of hot salmi sauce (No. 193) over, to which have been added twelve whole mushrooms, and serve.

=871. Woodcock, Roasted Plain.=--Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads; truss up the feet, skewer them with the bill, and tie a _barde_ of fat pork around the breasts; then chop up all the hearts and livers very fine, with one teaspoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. Prepare six bread canapés (No. 832), two and a half inches long, by one and a half wide; fry them for two minutes in very hot fat, drain them thoroughly, and cover each canapé with some of the above mixture, spreading a little fresh bread-crumbs and a very little butter over; place them in a small baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a little butter well spread over the birds, and roast them in a brisk oven for ten minutes. Two minutes before they are done, put the canapés in the oven, then take both out, and lay the canapés on a hot dish; untie the birds, and arrange them over the canapés, decorating the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately.

=872. Woodcock, Broiled With Bacon.=--Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks; wipe them neatly, and split them through the back without separating the parts. Put them on a dish to season with a pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil. Roll them in well, then put them on to broil with the bills stuck into the breasts. Let broil for four minutes on each side, then arrange them on a dish with six pieces of heart-shaped fried bread, covered with the hashed hearts and livers as in No. 871, spread a gill of maître-d’hôtel butter (No. 145) over, and decorate with six slices of broiled bacon (No. 754), then serve.

=873. Salmi of Woodcock à la Chasseur.=--Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks; wipe them neatly, and put them in a roasting-pan with half a pinch of salt. Cook for four minutes in the oven; then cut off the legs and necks, but preserve the heads. Put an ounce of butter into a saucepan, with half a raw carrot and half a raw onion, all cut in pieces, a small bouquet (No. 254), and six whole peppers. Cook for five minutes on the stove, then moisten with half a pint of Espagnole sauce (No. 151), half a glassful of sherry wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch of salt and half a pinch of pepper, and let cook for fifteen minutes more. Stick a good-sized, fine mushroom in the bill of each head, run the bill into the breast of each woodcock, and put them in a sautoire; strain the sauce over, add twelve mushrooms cut in two, and the zest of one lemon. Let cook for six minutes more, then arrange nicely on a dish, decorating it with six bread croûtons (No. 133); pour the sauce over, and serve.

=874. Canvas-back Ducks, Roasted.=--Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth (No. 99) into each duck, and serve with six slices of fried hominy (No. 1035), and currant jelly.

=875. Canvas-back Ducks, Broiled.=--Take two fine, fat canvas-back ducks; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for seven minutes on each side. Dress them on a hot dish, spread a gill of maître-d’hôtel butter over (No. 145), decorate with a little watercress, and serve.

=876. Red-head Ducks, roasted--Broiled.=--Red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted (No. 874).

Red-head ducks broiled are prepared exactly the same as for canvas-back ducks broiled (No. 875).

=877. Reed-birds, Roasted.=--Procure twelve freshly killed, fine, fat reed-birds; cut off their legs and wings, pick the eyes out, and remove the skin from the heads, clean and wipe them neatly, and with a skewer remove the gizzards from the sides, then cover their breasts lightly with thin slices of bacon; arrange them on three kidney-skewers, four on each, and lay them in a roasting-pan; season with a pinch of salt, spread a very little butter over, and set them in the oven to roast for seven minutes; remove them to a hot dish with six hot toasts; garnish with watercress and send to the table immediately.

=878. Saddle of Venison, Jelly Sauce.=--Procure a saddle of a small venison, weighing about five pounds; pare it neatly, remove the sinews from the surface, and lard it with a larding-needle as finely as possible; tie it three times around. Put into the roasting-pan one sliced onion and one sliced carrot; lay in the saddle, seasoning with one pinch of salt; spread half an ounce of butter over, and put it in a brisk oven to roast for forty minutes, basting it frequently with its own gravy. Untie before lifting it from the pan, arrange neatly on a hot dish; pour into the pan half a glassful of Madeira wine and a gill of white broth (No. 99); let come to a boil on the stove. Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce (No. 884) separately.

All saddles of venison are prepared the same way, only with different sauces and garnishings.

=879. Venison Steak, Broiled.=--Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maître-d’hôtel butter (No. 145) over; decorate the dish with a little watercress, and serve.

All venison steaks are prepared the same way, only served with different sauces and garnishings.

=880. Venison Steak, Londonderry Sauce.=--To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way. Place them in a saucepan with a glassful of good port wine; cook for two or three minutes at most. Add now a gill of currant jelly, stir all well together until the jelly is thoroughly dissolved, add just a little Cayenne pepper, but no more than the equivalent of the third of a saltspoonful. Allow to come to a boil. Pour the sauce on the hot serving-dish, place the steaks one overlapping another, and serve very hot.

=881. Venison Steak, Colbert Sauce.=--Proceed the same as for No. 879, serving with half a pint of hot Colbert sauce (No. 190).

=882. Venison Steak, Purée of Chestnuts.=--The same as for No. 879, serving with half a pint of purée of chestnuts (No. 131).

=883. Venison Steak, Mashed Potatoes.=--The same as for No. 879, serving with a pint of mashed potatoes and a little gravy (No. 998).

=884. Venison Steaks, Currant-Jelly Sauce.=--The same as in No. 879, serving with the following sauce: put in a saucepan on a hot range a wine-glassful of good port wine, let it come to a boil; then add half a pint of currant jelly (No. 1326), thoroughly stir until the jelly is well dissolved, pour in a gill of sauce Espagnole (No. 151); let again come to a boil, then pour the sauce on a hot dish; dress the steaks over it, one overlapping another, and send to the table hot.

=885. Venison Chops, Chestnut Purée.=--Have six fine venison chops; pare, flatten a little, and place them on a plate with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for four minutes on each side; arrange half a pint of hot purée of chestnuts (No. 131) on a dish. Place the chops over, and serve with a good gravy thrown over all.

=886. Civet of Venison, Poivrade Sauce.=--Procure two and a half pounds of venison, the lower part if possible (for the lean parts are preferable), cut it into small square pieces, and lay them in an earthen jar, with one sliced onion, half a bunch of parsley-roots, a sprig of thyme, two bay-leaves, twelve whole peppers, two pinches of salt, half a pinch of pepper, and half a glassful of vinegar. Let them marinate for twelve hours. Drain off the juice, and put the venison in a sautoire with an ounce of clarified butter; let cook for ten minutes, then add three tablespoonfuls of flour, stirring well. Moisten with one and a half pints of broth (No. 99), also the marinade-liquor (or juice), well strained. Season with a pinch of salt and half a pinch of pepper, and let cook again for forty minutes. Arrange the civet nicely on a hot dish, sprinkle a little chopped parsley over, and serve.

=887. Civet of Venison à la Française.=--Prepare the venison exactly the same as for No. 886, and after marinating it twelve hours, drain it well from the marinade-juice, and place it in a saucepan with an ounce of clarified butter, and let brown for ten minutes on a moderate fire; then add three tablespoonfuls of flour, constantly stirring while adding it. Moisten with one and a half glassfuls of red wine, also a pint of hot white broth (No. 99). Season with half a pinch of salt and half a pinch of pepper, then stir well again until boiling, and add twelve well-peeled, small, sound onions, and one ounce of salt pork cut into small, square pieces, also a bouquet (No. 254). Let cook all together for forty minutes; and four minutes before serving add twelve whole mushrooms. Dress on a hot dish, suppress the bouquet, decorate with bread croûtons as in No. 133, all round the dish, and serve.

=888. Civet of Venison à la Parisienne.=--The same as for the above (No. 887), omitting the salt pork, and substituting for it eighteen small mushrooms instead of twelve.

=889. Venison Pie à l’Américaine.=--Have three pounds of venison cut into small, square pieces (the parings are preferable); place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour; stir well, and moisten with a quart of white broth (No. 99); throw in six small, glazed, white onions, a bouquet (No. 254), two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish; cover with a good pie-crust (No. 1077), carefully wetting the edges; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve.

=890. Antelope Steak, Russian Sauce.=--Prepared exactly the same as Venison steak (No. 879), and served with half a pint of hot Russian sauce (No. 211) on the dish, and the steak over it.

=891. Antelope Chops, Port Wine Sauce.=--Broil six fine antelope chops exactly the same as in No. 885. Heat a glassful of port wine in a saucepan, add two cloves, one bay-leaf, eighteen whole peppers, a gill of currant jelly (No. 1326), thoroughly stir until the jelly is completely dissolved, then thicken with half a gill of sauce Espagnole (No. 151), lightly heat again; then strain on a hot serving-dish, neatly dress the chops over it, and send to the table very hot.

=892. Hare, Roasted, Stuffed.=--Procure two fine hares, cut them in half, that is, separating the fore-quarters from the hind-quarters. Bone the saddles down to the legs, but not the legs; place them on a deep earthen dish, pour in a wine-glassful of white wine, adding one medium-sized, sound, sliced lemon, one peeled and sliced onion, one sprig of thyme; seasoning with a pinch and a half of salt, a pinch of pepper, and two cloves. Roll the saddles well several times in the seasoning, and put aside to steep for at least twelve hours.

=Stuffing.=--Place in a saucepan on the hot range half a good-sized, sound, chopped onion with a tablespoonful of butter; cook for one minute, then add two ounces of sausage-meat, six chopped mushrooms, a teaspoonful of chopped parsley, season with half a pinch of salt and the third of a pinch of pepper. Cook all together for six minutes. Let cool, until needed.

Peel four fine, sound apples, cut each into six equal parts, remove the cores; place them in a pan on the fire with half a glassful of white wine or good cider. Boil for four minutes, then place this with the above forcemeat, and mix all well together.

Take the marinated hares, stuff the saddles (which were boned) with the above stuffing evenly, give them a nice round shape, and tie so as to hold them firm; arrange a piece of larding pork over each saddle, then lay them in a roasting-pan, with one carrot and one onion cut into slices and placed at the bottom of the pan; pour one pint of white broth (No. 99) right over the hares. Place in the hot oven, and roast for forty-five minutes, taking care to baste frequently with its own gravy. Remove from the oven, untie, dress on a hot dish, strain the gravy over the saddles, nicely decorate the dish with heart-shaped croûtons (No. 133) all around, and serve.

The fore-quarters can be utilized for Civet, etc., as desired.

=893. Civet of Hare à la Française.=--Remove the entire skin from a good-sized, tender hare, neatly draw it, preserving the blood, if there is any, and also the liver, the gall being carefully removed. Place the blood and liver on the same dish, and proceed to cut the hare into twelve pieces. Put them into a stone jar, seasoning with one and a half good pinches of salt, a good pinch of pepper, a third of a pinch of nutmeg, one sliced onion, one sprig of thyme, two bay-leaves, and half a glassful of white wine. Mix all well together, and steep well for six hours. Lift out the pieces of hare, and put them in a saucepan with one ounce of butter, adding twelve glazed, small onions, and one ounce of salt pork, cut into small pieces; let cook on a brisk fire for ten minutes, then add three tablespoonfuls of flour, stir well, and moisten with a glassful of red wine, also half a pint of white broth (No. 99). Stir until it boils, then season again with half a pinch of salt and half a pinch of pepper; cook for one hour longer, and fifteen minutes before it is done put in the blood, heart, and liver, finely chopped and all well mixed together. Serve on a dish with six croûtons (No. 133).

=894. Gibelotte of Hare.=--Proceed exactly the same as for the above (No. 893), replacing the glassful of red wine by a full pint of white broth (No. 99), and adding twelve whole mushrooms four minutes before serving.

=895. Fillets of Hare, Sauce Poivrade.=--Have two fine English or American hares; clean them neatly as for No. 893, cut them off from the end of the rack, remove the skin from the fillets, and lard the surface with a small needle. Put them on a dish, and season with a pinch and a half of salt, half a pinch of pepper, and the third of a pinch of nutmeg; add one onion, and one carrot cut in pieces, also three tablespoonfuls of white wine. Let all souse together for two hours, then transfer the whole to a roasting-pan, with any scraps of pork-rind, one sliced carrot, and a sliced onion at the bottom of the pan; put it in the oven, and let cook for thirty minutes. Place the fillets on a dish, add to the pan one gill of hot broth (No. 99), let come to a boil, and then strain the gravy over, and serve with half a pint of poivrade sauce (No. 194) separately.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

VEGETABLES.

=896. Artichokes à la Barigoul--Lean.=--Take three large, fine, sound French artichokes, parboil them for three minutes, drain, and pare the tips as well as the bottoms. Remove the chokes with a vegetable-scoop. Place them in a saucepan, with a medium-sized, sliced carrot, one sound, sliced onion, and a tablespoonful of good butter. Season the artichokes with a pinch of salt only. Cut up very fine one peeled, sound shallot, and place it in a separate pan with a tablespoonful of butter, and cook it for three minutes, being careful not to let it get brown. Add ten chopped mushrooms, a tablespoonful of chopped parsley, and a teaspoonful of finely chopped chervil. Season with a pinch of salt and half a pinch of pepper. Cook for five minutes, stirring occasionally meanwhile. Then stuff the artichokes with the preparation, placing on top of each, one whole mushroom. Place them in the hot oven, with a wine-glassful of white wine and a gill of white broth (No. 99); put the lid on the pan, and cook for forty minutes. Remove, and dress them on a hot dish. Add a gill of good Allemande sauce (No. 210) to the sauce of the artichokes, heat up a little, but do not boil; strain it into a bowl, and serve separately.

=The Same, Fat.=--Pare the tips, as also the bottoms, of three fine, fresh, large French artichokes. Remove the chokes with a vegetable-scoop. Place them in a saucepan with half an ounce of butter, one sliced carrot, two cloves, one bay-leaf, and one sprig of thyme. Cut up very fine one sound, peeled shallot, place it in a saucepan, with one medium-sized green pepper cut up in small dice-shaped pieces, and a tablespoonful of sweet oil. Cook three minutes. Add a quarter of an ounce of minced cooked ham, eight chopped mushrooms, and one tablespoonful of well-cleaned rice. Let cook for three minutes. Season with a pinch of salt and half a pinch of pepper; add a glassful of white wine, cook for five minutes longer. Add half a gill of tomato sauce (No. 205), and let cook for five minutes more. Stuff the artichokes with the above; arrange a thin slice of larding pork on top of each, place them on the hot stove, with half a glassful of white wine; boil for two minutes, then add half a gill of white broth (No. 99); cover the pan, place in the hot oven, and let cook for forty minutes. Remove from the oven; dress the artichokes on a hot dish, add a gill of Madeira sauce (No. 185) to the gravy. Reduce it for three minutes; strain it into a bowl, and serve separately, very hot.

=897. Artichokes Sautés.=--Cut six fine, solid, green artichokes into quarters, and remove the choke entirely. Trim the leaves neatly, and parboil them for five minutes in salted and acidulated water. Remove, and drain them thoroughly. Lay them in a sautoire; season with a pinch of salt, a pinch of pepper, and add two ounces of good butter. Cover the pan with the lid, and set to cook in a moderate oven for twenty-five minutes. Take it out, place the artichokes in a deep dish, and serve with any desired sauce.

=898. Artichokes à la Duxelle.=--Chop up finely, and brown for ten minutes in an ounce of butter, six mushrooms, two fine, sound shallots, a quarter of a bunch of parsley, and a clove of garlic. Pare six small or three large artichokes; remove the choke with a spoon, and fry the tops of the leaves in boiling fat for two minutes, being careful to fry only the leaves. Place them in a sautoire, covering each artichoke with a thin slice of salt pork, and laying a buttered paper on top. Moisten with half a pint of hot consommé (No. 100) and half a glassful of white wine. Then place them in a moderate oven to braise for thirty-five minutes. When done, put the prepared gravy into a gill of Italian sauce (No. 188); place the artichokes in a hot dish, pour the sauce over them, and serve.

=899. Fried Artichokes.=--Take three fine, large French artichokes; remove the first three or four rows of leaves; cut each artichoke into six pieces; remove the choke with a spoon; pare the tips of the remaining leaves, and lay the pieces in a bowl, with two tablespoonfuls of oil, a good pinch of salt, half a pinch of pepper, a third of a pinch of nutmeg, and a tablespoonful of vinegar. Stir all well together. Make a batter as for No. 1186, dip the artichokes in it, and mix well. Have some fat boiling in a deep pan; lift up the pieces with a skimmer and lay them in one by one, putting in as many as the pan will hold. Stir well, detach those pieces which adhere to the others, and after twelve minutes, or when they are of a golden color, take them out with a strainer. Throw a good handful of parsley-greens into the pan, and as the fat ceases to crackle, after three minutes, take it up; drain through a napkin sprinkled with a little salt. Pile the artichokes on a dish, dome-shaped, garnish with fried parsley, and serve.

=900. Artichokes, with Sauce.=--Trim neatly six small raw artichokes; pare the under parts, lay them in a saucepan, and cover them partially with boiling water, adding a handful of salt and one tablespoonful of vinegar. Let them cook for about forty minutes, then draw out a leaf, and if it detaches easily, the artichokes are sufficiently done. Take them from the water, and put them to drain upside down. Arrange them on a dish with a folded napkin, and serve. Artichokes prepared in this way can be eaten with white, blonde, Hollandaise, or any kind of sauce. To keep the artichokes green, tie a piece of charred wood about the size of an egg in a linen cloth, and pour over it the water to be used for boiling the artichokes.

=901. Stuffed Artichokes à la Barigoul.=--Pare three fine, large, French artichokes; cut the under leaves straight, then parboil them sufficiently to remove the choke. After laying them in cold water for five minutes, and draining them thoroughly, fill the empty space with a forcemeat made of half an ounce of hashed salt pork, six minced mushrooms, a teaspoonful of chopped parsley, and two hashed shallots, and seasoning with half a pinch of pepper and a third of a pinch of nutmeg, mixing all well together. Tie them up with a string. Heat three tablespoonfuls of olive oil in a pan, and in it brown well the artichokes for three minutes on each side. Place them in a sautoire, and put on top of each artichoke a small slice of fresh pork or veal, or some butter, adding a glassful of broth (No. 99). Cook them in the oven for forty minutes, place the artichokes in a hot dish, pour the sauce over and serve.

=902. Artichokes à la Vinaigrette.=--Prepare and cook three large or six small, fine artichokes the same as for No. 900. The large ones are to be eaten boiled, cooled, and served with the following sauce in a sauce-bowl: pound the yolk of a hard-boiled egg in a bowl, dilute it with two spoonfuls of vinegar, season with a pinch of salt, and half a pinch of pepper, a finely chopped shallot, and three tablespoonfuls of good oil. Mix well together, and serve.

The small artichokes may be served in the same way, or they can be eaten raw (as they frequently are in Europe), with the choke removed. Dress the artichokes on a dish with a folded napkin, and serve the sauce in a separate bowl.

=903. Artichokes à la Florentine.=--Fill six parboiled fresh or conserved artichoke-bottoms with a preparation made of fresh sliced mushrooms, if at hand, a small, cooked cauliflower, weighing half a pound when pared, and stewed in half a pint of béchamel (No. 154), with two tablespoonfuls of grated cheese, seasoned with half a pinch of pepper, and the third of a pinch of nutmeg. Sprinkle with fresh bread-crumbs, and pour over them a little clarified butter; brown in the oven for ten minutes; place the artichokes in a hot dish, pour a gill of hot Madeira sauce (No. 185) over them, and serve.

=904. Asparagus, Sauce Hollandaise.=--Scrape nicely and wash carefully two bunches of fine asparagus; tie them into six equal bunches, arranging the heads all one way, and chop off the ends evenly. Boil them until they are done in salted water, or from twenty to twenty-two minutes; lift them out, drain them thoroughly on a cloth, and lay them nicely on a dish with a folded napkin. Untie, and serve with half a pint of hot Hollandaise sauce (No. 160), in a separate bowl.

Asparagus with drawn butter is prepared in exactly the same way, and is served with a gill of drawn butter (No. 157).

=905. Asparagus à la Vinaigrette.=--Prepare two bunches of sound asparagus as in No. 904, and serve with half a pint of sauce vinaigrette (No. 902), after the asparagus has been thoroughly cooled. Asparagus can be served in this way either hot or cold.

=906. Asparagus à la Tessinoise.=--Boil for only twelve minutes two bunches of fine fresh asparagus as for No. 904, place them on a dish in layers, with grated Swiss or Parmesan cheese between. Lightly brown a third of a medium-sized, sound, chopped onion in one ounce of butter, and pour over the whole; sprinkle the top with a little cheese and fresh bread-crumbs, and cook in a moderate oven for fifteen minutes.

Take out of the oven, and send to the table in the same dish.

=907. Fried Egg-plant.=--Peel one medium-sized egg-plant, cut it into six round slices, about half an inch in thickness, and season with half a teaspoonful of salt and a teaspoonful of pepper. Dip the pieces in beaten egg and in fresh bread-crumbs, and fry them in hot fat for five minutes. Remove, salt slightly again, and drain them well; serve on a hot dish over a folded napkin.

=908. Broiled Egg-plant.=--Peel neatly a sound, medium-sized egg-plant, and cut it into six even slices half an inch thick, in such a way that one egg-plant will be sufficient. Place the slices in a dish; season them with a pinch of salt and half a pinch of pepper, and throw over them a tablespoonful of sweet oil. Mix well together; then arrange the slices on the broiler, and broil them for five minutes on each side. Remove them from the fire, place them in a hot dish, spread a gill of maître d’hôtel (No. 145) over them, and send them to the table.

=909. Stuffed Egg-plant.=--Cut a good-sized egg-plant into six parts, so that the peel remains intact on one side. Make four incisions inside of each piece, and fry them for one minute in boiling fat; dig out the fleshy part of the egg-plant with a potato-scoop, and fill it with any forcemeat at hand. Sprinkle the top with bread-crumbs and a little clarified butter; brown well in the oven for ten minutes, and serve.

=910. Beet-roots, Boiled Plain.=--Wash a quart of sound, young beet-roots thoroughly in cold water. Place them in a saucepan, covering them with cold water; season with a handful of salt and two tablespoonfuls of vinegar; put on the lid and cook for one hour and ten minutes. Take them from the fire; lift them from the water, and peel them while they are warm. When done, put them in a stone jar; strain over them the liquor in which they were boiled; spread two tablespoonfuls of powdered sugar on top; cover them, and put them away in a cool place for use when required.

Beet-roots are generally served as a salad, a hors-d’œuvre, or a garnishing for salad.

=911. Beet-roots Sautées au Beurre.=--With the same quantity of beet-roots proceed as in No. 910; when cooked and peeled, cut them up in clove-shaped pieces; then put them in a sautoire with one ounce of butter, seasoning with a pinch of pepper, and sprinkling a very little powdered sugar over them. Let them cook on the stove for six minutes, carefully tossing them from time to time; then arrange them in a hot vegetable-dish, and serve.

=912. Beet-roots Sautées à la Crême.=--Proceed the same as in No. 911, adding half a pint of hot béchamel (No. 154) three minutes before serving.

=913. Mushrooms Sautées à la Bordelaise.=--Select a pound of the largest, driest, thickest, and firmest mushrooms procurable; pare neatly, wash them well, drain, and cut lozenge-shaped. Place them in an earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of salt, and twelve whole peppers, and leave them in the marinade for two hours. Take them out and stew them for six minutes; when done, place them on the serving-dish, and cover them with the following sauce: Place in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the same of chives, and a clove of crushed garlic, all well chopped. Heat for five minutes; then add them to the mushrooms, which are ready to serve.

=914. Mushrooms Sautés on Toast.=--Choose a pound of fine, sound, large, fresh mushrooms, neatly pare off the ends, clean, and wash them well. Drain, and place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper. Cover, and let them cook for ten minutes, tossing them well meanwhile. Squeeze in the juice of half a medium-sized sound lemon; add a pinch of chopped parsley, nicely sprinkled over. Place six pieces of toasted bread on a hot dish, dress the mushrooms over the toasts, and serve.

=915. Mushrooms Sautés à la Crême.=--Prepare a pound of fine, fresh mushrooms exactly the same as above (No. 914), and if very large cut them in two. Place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper, then put the lid on, and cook on a moderate fire for six minutes; then add two tablespoonfuls of velouté sauce (No. 152), and half a cupful of sweet cream. Cook again for four minutes, and serve them in a very hot dish with six heart-shaped bread croûtons (No. 133) around it.

=916. Mushrooms Broiled on Toast.=--Pare neatly, wash well, and dry thoroughly one pound of fine, large mushrooms. Lay them on a dish, season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them on to broil for four minutes on each side; arrange them on a hot dish with six slices of toast; pour a gill of maître d’hôtel butter (No. 145) over the mushrooms, and serve.

=917. Blanched Cabbage.=--Pare off the outer leaves from a medium-sized cabbage; cut it into four square pieces, wash thoroughly, dry, and put it in a saucepan covering it with salted hot water. Cook for ten minutes, drain, and put it into cold water to cool off; remove from the water, and drain again.

All cabbages are blanched before using them, with the exception of stuffed cabbage, which must be left whole.

=918. Cabbage with Cream.=--Drain, and let cool a well-blanched cabbage (No. 917); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg; add a tablespoonful of flour, stir well, and moisten with a cupful of cream. Reduce until the cabbage and gravy are well incorporated, which will take about forty-five minutes. Arrange on a hot dish, and serve.

=919. Stuffed Cabbage.=--Cut out the root and heart from a medium-sized cabbage-head, and pick off several of the outer leaves; parboil the rest as for No. 917. After removing it from the fire, open the leaves carefully, so as not to break them; then season the cabbage with a pinch of salt and half a pinch of pepper, and fill the inside of the leaves with a good sausage forcemeat (No. 220). Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a sautoire containing one cut-up carrot, one cut-up onion, a piece of lard skin, and half a pint of white broth (No. 99). Cover with a little fat from the soup-stock; lay a buttered paper on top, and let cook for one hour in the oven, basting it occasionally with its own juice; untie, and serve with half a pint of Madeira sauce (No. 185).

=920. Cabbage for Garnishing.=--Prepare a cabbage exactly the same as for No. 919; divide it into six parts, stuff each one with sausage forcemeat (No. 220), wrap them up, and tie, rolling them well. Put them in a sautoire garnished the same as for the stuffed cabbage, and cook for forty minutes in the oven; untie, and serve when needed.

=921. Pork and Cabbage.=--Pare neatly, and divide a medium-sized cabbage into four pieces; wash them well, parboil for ten minutes, and then put them into any kind of vessel with a pound of salt pork, well washed, three cervelas, a branch of celery, one onion, two large carrots, a blade each of bay-leaf and thyme, half a pinch of pepper, but no salt, and cover with a buttered paper. Let simmer on a gentle fire for one hour and a half; then place the cabbage in a dish, using a skimmer; also the pork and sausages, laying them on top; decorate the dish with the rest of the vegetables, and serve.

=922. Brussels Sprouts, Sautés au Beurre.=--Pare neatly, and pick off the outer dead leaves of one pound of imported Brussels sprouts, or one and a half pounds of domestic sprouts; wash them thoroughly, drain, and cook them in boiling salted water for seven minutes. Drain, and let cool in cold water; drain them once more, then throw the sprouts into a sautoire containing two ounces of butter. Season with half a pinch each of salt and pepper, adding a teaspoonful of chopped parsley; cook slightly for five minutes; then serve.

=923. Brussels Sprouts, Sautés à la Crême.=--Pare, pick, and blanch one pound of sprouts as in No. 922. When well drained, put them in a sautoire with two tablespoonfuls of velouté (No. 152); season with half a pinch of salt, and the third of a pinch each of pepper and nutmeg. Add half a cupful of sweet cream. Let them heat, but not boil, for five minutes, tossing them frequently; dress on a hot dish, and serve.

=924. Sourkrout.=--After washing three pints of imported sourkrout in several waters, drain it well, and put it in a saucepan with a large piece of well-washed salt pork, three cervelas, two carrots, two whole onions, half a cupful of roast meat-fat, six juniper berries, a glassful of good white wine, and a pint of white broth (No. 99). Let it cook slowly for three hours; then drain the sourkrout, dish it up with the pork on top, which can either be served in one piece, or divided into six slices, arranging the cervelas around, nicely dressed.

=925. Cauliflower, Boiled with Butter.=--Take one large or two small cauliflowers; pare, pick, and examine them well to see if anything adheres which should be removed; wash them thoroughly in fresh water, and then put in a saucepan, covering with cold water; season with a handful of salt and half a pinch of pepper, and add an ounce of kneaded butter. After cooking about thirty minutes, drain them through a colander, and lay them on a dish, pouring over them a sauce made of one ounce of good butter, a third of a pinch of salt, the same of pepper, and a tablespoonful of vinegar, then serve.

Cauliflowers prepared the same way can be served with a white sauce or Hollandaise sauce. They are also eaten as a salad when cold.

=926. Cauliflower au Gratin.=--Pare, pick, cook, and drain one large or two medium-sized cauliflowers as for No. 925. Cut off the roots; then place them on a buttered baking-dish, covering them with a pint of good béchamel (No. 154), to which three tablespoonfuls of grated Parmesan cheese have been added. Sprinkle the top with three more tablespoonfuls of grated cheese and a little fresh bread-crumbs. Place the dish in the oven and let it get a golden brown color. It will require about twenty minutes’ cooking, but care must be taken to turn the dish frequently, so that the cauliflower will be equally well browned all over.

=927. Carrots Sautées à la Crême.=--Pare off the ends of six good-sized carrots, scrape them neatly, wash thoroughly, and cut them in rounds half an inch thick. Cook them in white broth (No. 99), (salted water will answer as well); cover the saucepan, and let them cook for thirty minutes. Remove, drain, and place them in a sautoire, with three tablespoonfuls of béchamel (No. 154), and a cupful of cream or milk. Season with a pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. After ten minutes, place them in a hot dish, sprinkle a good pinch of chopped parsley over, and serve.

=928. Celery, with Gravy à la Bonne Femme.=--Procure two bunches of fine Kalamazoo celery. If there should be four heads in each bunch, reserve two for table celery, as hors-d’œvres. Pare the outer branches, and clean thoroughly, cutting off the hard and green leaves. Cut them into equal lengths, and blanch them in boiling water for five minutes; drain, and add half a pint of broth (No. 99) to the water. Put the celery into a gill of white roux (No. 135) in a sautoire, and season with a pinch of salt, twelve whole peppers, and a third of a pinch of nutmeg. When the celery is sufficiently cooked, or after twenty-five minutes, finish the sauce with a gill of clear gravy or half an ounce of butter. Place the celery in a hot dish, pour the sauce over and serve.

=929. Celery with Cream.=--Pare nicely four heads of fine celery, and cut it into pieces two inches in length; wash thoroughly; remove from the water with the hands, and lay it on a napkin. By so doing no sand will adhere to the celery. Blanch it in boiling salted water for five minutes; remove, drain, and put it in a sautoire with two ounces of butter and one tablespoonful of fecula; stir all well together, and moisten with half a pint of consommé (No. 100). Cook and reduce the whole for twenty minutes; when done, thicken with two beaten egg yolks diluted in three tablespoonfuls of cream, and add the third of a pinch of grated nutmeg. Serve garnished with six croûtons (No. 133).

=930. Celery à la Moëlle de Bœuf.=--Take six heads of fine celery, cut off the green leaves, pare neatly, wash thoroughly, drain, and tie each head near the end where the green part has been cut away. Blanch them in salted boiling water for ten minutes, then remove, drain, and put them in a sautoire, with a pint of Madeira sauce (No. 185). Cook for fifteen minutes. Arrange the heads on a hot dish; remove the strings, and add to the sauce in the sautoire eighteen slices of marrow half an inch thick. Cook for one minute, being careful not to break the pieces of marrow; pour the sauce over the celery, and serve.

=931. Cardons à la Moëlle.=--Prepared exactly the same as in No. 930.

=932. Chicory, with Cream or White Sauce.=--Clean and pick three large heads of chicory; throw away all the outer green leaves; wash them in two waters, drain, and blanch them in boiling, salted water. Remove them after ten minutes, and cool them in fresh water. Take them out, and press out the water thoroughly; then chop up the chicory, and place it with four ounces of butter in a saucepan, and cook a quarter of an hour, or until dry. Pour over it two glassfuls of cream or milk, a very little at a time, reduce, and grate in a third of a pinch of nutmeg; add a pinch of salt and half a pinch of pepper; stir well together, leave it on for five minutes, and serve with six heart-shaped croûtons (No. 133) around the dish.

=933. Chicory, with Gravy.=--Take six large, fine, fresh heads of chicory, pare any outer leaves that may be damaged, leaving the root intact; wash well in two waters, remove, and put them to blanch for ten minutes in salted boiling water. Take them out, put them back into cold water, and let them cool off thoroughly. Drain neatly, and cut them in halves. Put a piece of lard skin at the bottom of a sautoire, add one carrot, one onion, both cut up, and a bouquet (No. 254). Place the chicory on top, season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg, and cover with a buttered paper. Place the sautoire on the stove, and when the chicory is a golden color (not letting it take longer than ten minutes), moisten with half a pint of white broth (No. 99). Put it in the oven for thirty minutes; arrange the chicory on a hot dish, strain the sauce over, and serve.

=934. Chicory for Garnishing.=--Prepare exactly as for No. 933, using it when needed.

=935. Cucumbers à la Poulette.=--Peel three fine, large cucumbers, blanch them in salted boiling water for five minutes, drain, and cut them into pieces one inch thick. Place them in a sautoire with one ounce of butter, strew over them a pinch of very fine flour, stir well, and moisten with half a pint of white broth (No. 99), seasoning with half a pinch of salt, and the same of pepper. Stir well until it boils, and reduce the whole for fifteen minutes, adding a teaspoonful of chopped parsley, a third of a pinch of nutmeg, two beaten egg yolks, and two tablespoonfuls of sweet cream. Cook again, without letting it come to a boil, for three minutes, and serve.

=936. Cucumbers à la Béchamel.=--Peel, pare nicely, and blanch six small, fine cucumbers in salted boiling water for five minutes. Remove, drain, and place them in a sautoire with half a pint of good béchamel sauce (No. 154), half an ounce of butter, the third of a pinch of nutmeg, and three tablespoonfuls of milk. Cook all together for fifteen minutes, and pour the whole on a hot dish, and serve.