Chapter XXX: Part 30

Puddings of gooseberries, cherries, currants, raspberries, plums, damsons, &c., are made precisely the same, but omitting the cloves, nutmeg, and piece of butter, and less boiling.

No. 259. _Pastry._ For the making of good puff-paste I could not give a more simple receipt than that (page 479) in the other department, to which I must refer my readers, as also for half-puff-paste (page 480), which will be found very serviceable in the making of pies or fruit tarts, the method of making which it is here my intention to describe, but for all other dishes of small fancy pastry, a great variety will be found in the Kitchen of the Wealthy, very simply explained, and requiring no greater convenience to make than what my Kitchen at Home will afford.

No. 260. _Short Paste for Fruit Tarts._ Although I have above stated that the half-puff-paste is very excellent for the covering of fruit tarts, I am also aware that very many persons prefer a short sweet paste, as such I have given the following receipt, leaving my readers to choose between the two, the process being the same for either.

Put a pound of flour upon your pastry slab, with six ounces of butter, and rub them well together with your hands, then make a hole in the centre, in which put two ounces of powdered sugar, two whole eggs, and rather more than a wineglassful of water; mix the eggs, sugar, and water well together, then draw in the flour and butter, shaking the whole well, and when dry work it together lightly with the hands.

No. 261. _Apricot Tarts._ For tarts the apricots do not require to be too ripe. Procure about two dozen, or according to the size of your dish, split each one in halves, break their stones, and take out their kernels, which blanch and skin, lay the apricots in your dish, building them in the form of a dome above the level of your dish, and interspersing the kernels here and there, cover them over with half a pound of lump sugar broken very small; have ready sufficient half-puff-paste (page 480), or the tart-paste just described, a band of which, the eighth of an inch in thickness, lay round the rim of your dish, previously wetting it, then roll out a sheet of the paste large enough to cover the fruit, and a quarter of an inch in thickness, wet the band of paste upon your dish, and lay the cover over, in which prick a hole in each side between the fruit and the edge of the dish, forming a well all round, and closing the paste well at the edges, trim round with a knife, with which also decorate the edges, wet the top well with white of egg beat to a light froth, over which sprinkle two ounces of finely-powdered sugar, sprinkle with water until the sugar is well dissolved (but not to run off), place in a moderate oven, and bake about an hour, keeping it a very light brown colour, serve when cold.

No. 262. _Greengage Tart._ Procure a sufficient number of ripe greengages, which put into your dish whole, giving them the form of a dome at the top, and if about two dozen covering them with six ounces of powdered sugar; cover with paste, and proceed exactly as described in the last.

Any description of plum tart is made precisely in the same manner, as also are gooseberry, cherry, currant and raspberry, cranberry, &c. and all requiring about the same time and same description of oven.

No. 263. _Apple Tart._ Peel and cut about two dozen russet apples in slices, which put into your dish, interspersing them with some lemon peel, free from pith, cut into strips, about six cloves, and a little grated nutmeg; build the apples up in a dome to the centre of your dish, and cover over with half a pound of powdered sugar, then have ready half a pound of puff-paste made as directed (page 479), with which make a band a quarter of an inch in thickness, laying it round the rim of the dish, roll out the remainder of the paste to the thickness of a quarter of an inch, and large enough to cover the fruit, wet the band of paste upon the dish with a little water, lay the cover gently over, pricking a hole with your knife at the top to let out the air, closing it gently at the edges, which trim neatly with a knife; egg the top over with a paste-brush, and place in a moderate oven to bake, which will take about an hour; just before taking from the oven sift a little sugar over, and let remain until melted, forming a nice glaze over the tart, which may be served either hot or cold. Brown sugar may be used for any of the above tarts if approved of, but I have given directions for the white, considering that the brown, although commonly used, frequently destroys the delicious flavour of some descriptions of fruit. The salamander may be used to brown it.

No. 264. _French Fruit Tart._ Make half a pound of paste as directed (No. 1136, page 481), mould it into a round ball upon your marble slab, and roll to a round sheet a quarter of an inch in thickness, wet round the rims, turning the edge over to form a border half an inch in depth, which press upon with your finger and thumb to about an inch in height, have ready about twenty greengages, or any other description of plums, split each into two, and place them in the interior of your tart, shake some sugar over, and bake about half an hour in a hot oven; serve cold, shaking more sugar over at the time of serving. They may also be made with apricots, peaches, cherries, currants, raspberries, cranberries, or gooseberries, in the same manner; but if made of apples, the fruit must be previously boiled to a marmalade, or stewed in a stewpan, with sugar and a small piece of butter, until tender, previous to putting them in the crust; fruit baked in these tarts is also very excellent meringued as directed (No. 267); plain whipped cream with a little sugar is very good for a change.

No. 265. _Plain Souffle Puddings._ Put two ounces of butter in a stewpan, with two spoonfuls of flour, mix well together, then add half a pint of milk, with a little salt, and two ounces of sugar, upon which you have rubbed the rind of a fresh lemon or orange, keep stirring over the fire until it thickens, but if becoming too thick, which will depend upon the flour, add more milk, but if the contrary, let reduce until forming a fine softish paste; when stir in quickly the yolks of four eggs, when well mixed set by until cold; you have reserved the whites of the eggs, which, half an hour before serving, whip to a stiffish froth, and mix well but lightly with the other part of the preparation, pour the whole into a deep pie-dish, previously well buttered, and set it in a warm oven, when about half done cut an incision in the top, and put again in the oven, when done shake powdered sugar over the top, glaze lightly with the salamander, if any, and serve immediately. Better the guests wait a few minutes for the souffle than the souffle for the guests.

No. 266. _Souffle Rice Pudding._ Well wash two ounces of Carolina rice, which when dry put into a stewpan with nearly a pint of milk, an ounce of butter, half the rind of a lemon, free from pith, a little salt, and a spoonful of powdered sugar; set upon the fire until boiling, when draw it to the corner, where let simmer very gently (or place the stewpan upon a trivet at a good height from the fire) until the rice is very tender, when take it from the fire, and beat well with a wooden spoon until forming a smoothish paste, when add the yolks of four or five eggs, mixing them well, pour the whites of the eggs into a bowl, whisk them until very stiff, and mix lightly with the preparation; have ready, buttered lightly, a deep pie-dish, pour in the mixture, and about a quarter of an hour before ready to serve place it in a moderate oven, serving when done, and the moment you take it from the oven. Half the above quantity may of course be made.

Souffle of ground rice is made the same as the above, the rice, however, not requiring so long to simmer as when whole. As also are souffles of tapioca, semoulina, vermicelli, &c., changing their flavours according to taste, using vanilla, lemon, orange, orange-flower-water, or a small quantity of any description of liqueur. A few currants may also be mixed with any of the preparations, or laid at the bottom of the dish, as also may any description of light preserves.

No. 267. _Fruits Meringued._ Any description of fruits may be served to table meringued, by following the above directions. For apples, peel and cut six into slices, which put into a stewpan, with an ounce of butter, half the rind of a lemon, free from pith, cut into thin strips, with the juice of half a lemon, and a quarter of a pound of powdered sugar, or if the apples are perfectly ripe not quite so much, place the stewpan over a moderate fire, tossing the apple over occasionally until quite done, half fill a pie-dish with them, then whip the whites of four eggs to a very stiff froth, with, which mix very lightly a quarter of a pound of powdered sugar, and lay over the apples in the dish, shake a little sugar over, and set in a slow oven until forming quite a dry crust; it had better remain in the oven a little too long than not long enough, but be sure that the oven is not too hot when you put it in, or it would catch and become quite black, instead of being what it should be, a very light brown, or gold colour.

Apricots, pears, &c., may be done the same, but omitting the butter; for either, cover whilst still warm.

The above fruits also thus prepared may be covered with a souffle of rice, or ground-rice pudding, and baked; they may be then served either hot or cold.

No. 268. _Snow Eggs_ are made with the whites of eggs, thus: whip the whites of five eggs very stiff, to which add (mixing lightly) five ounces of sugar; have boiling in a flat stewpan upon the fire a pint of milk, form pieces of the mixture with a tablespoon in the shape of eggs, and drop them into the boiling milk to poach; when set rather firm take them out with a colander-spoon, and lay them upon a sieve with a plate under to drain; when all are poached your milk will be reduced to about half; then in another stewpan put the yolks of three eggs, with a little sugar, and a few drops of orange-flower-water, beat well together, then add the milk, and keep stirring over the fire until forming a thickish custard (but not allowing it to boil), when pass it through a tammie, dress the eggs tastefully in crown upon your dish, pour the custard over and serve. You may also poach six or eight very fresh eggs in water, with which you have added a little vinegar; when well set take out with a colander-spoon, drain them upon a cloth until cold, dress them upon a dish, or in a flat glass dish, pour a custard over, prepared as above, but with which, if handy, you have mixed a little whipped cream.

For every description of omelettes I must refer my readers to the series of omelettes in the other department of this work.

No. 269. _Plum Pudding._ Pick and stone one pound of the best Malaga raisins, which put in a basin, with one pound of currants (well washed, dried, and picked), a pound and a half of good beef suet (chopped, but not too fine), three quarters of a pound of white or brown sugar, two ounces of candied lemon and orange-peel, two ounces of candied citron, six ounces of flour, and a quarter of a pound of bread-crumbs, with a little grated nutmeg; mix the whole well together, with eight whole eggs and a little milk; have ready a plain or ornamented pudding-mould, well butter the interior, pour the above mixture into it, cover a sheet of paper over, tie the mould in a cloth, put the pudding into a large stewpan containing boiling water, and let boil quite fast for four hours and a half (or it may be boiled by merely tying it in a pudding cloth previously well floured, forming the shape by laying the cloth in a round-bottomed basin and pouring the mixture in, it will make no difference in the time required for boiling); when done take out of the cloth, turn from the mould upon your dish, sprinkle a little powdered sugar over, and serve with the following sauce in a boat: put the yolks of three eggs in a stewpan, with a spoonful of powdered sugar, and a gill of milk, mix well together, add a little lemon-peel, and stir over the fire until becoming thickish (but do not let it boil), when add two glasses of brandy, and serve.

The above sauce may be served poured over the pudding if approved of.

An excellent improvement to a plum pudding is to use half a pound of beef marrow cut into small dice, omitting the same quantity of suet.

No. 270. _Currant Pudding._ Put a pound and a half of flour into a basin, with a pound of beef suet, shred and chopped very fine, and a pound of currants, well washed, picked, and dried, add a little powdered cinnamon, or grated nutmeg, and mix well together, with four whole eggs, a quarter of a pound of brown sugar, and half a pint of milk, boil it as directed for plum pudding, either in a mould or tied in a cloth, but two hours would be sufficient; when done turn out upon a dish and serve quite plain, or with sauce as above.

The above mixture divided in small puddings or dumplings about the size of apples, boiled about half an hour, and served hot to table with a little powdered sugar over, are also excellent.

No. 271. _Sweet Maccaroons._ Blanch and skin half a pound of sweet almonds, dry them well in your screen, then put them into a mortar, with a pound and a half of lump sugar, pound well together, and pass the whole through a wire sieve, put it again into the mortar, with the whites of two eggs, mix well together with the pestle, then add the white of another egg, proceeding thus until you have used the whites of about eight eggs, and made a softish paste, when lay them out at equal distances apart upon wafer paper, in pieces nearly the size of walnuts, place some strips of almonds upon the top, sift sugar over, and bake in a slow oven of a yellowish-brown colour; they are done when set quite firm through.

No. 272. _Bitter Maccaroons_, or _Ratafias_, are made similar to the above, but deducting two ounces of sweet, and adding two ounces of bitter almonds; they are laid out in much smaller cakes upon common paper, and baked in a much warmer oven; when cold they may be taken off the paper with the greatest ease. These cakes are very serviceable in making a great many second-course dishes.

No. 273. _Mince Meat._ Procure four pounds and a half of kidney beef suet, which skin and chop very finely, have also three pounds of candied lemon and orange peel, a quarter of a pound of citron, a pound and a half of lean cooked beef, and three pounds and a half of apples, the whole separately chopped very fine, and put into a large pan with four pounds and a half of currants, well washed and picked, two ounces of mixed spice, and two pounds of sugar; mix the whole well together with the juice of eight lemons and a pint of brandy, place it in jars, and tie down until ready for use; a pound and a half of Malaga raisins, well stoned and chopped, may likewise be added to the above.

No. 274. _Mince Pies._ Have a piece of puff-paste made as directed (page 479), which roll out to the thickness of a penny-piece, have also a dozen tartelette-pans, which lightly butter, cut out twelve pieces with a round cutter from the paste, each the size of your tartelette-pans, lay them upon the slab; roll the trimming of the paste again to the former thickness, cut twelve other pieces, with which line the tartelette-pans, put a piece of mince-meat in each, wet them round, place on the lids, pricking a hole with a pin in the centre, and close them well at the edges; egg over lightly, and bake about twenty minutes in a moderate oven.

END OF RECEIPTS FOR KITCHEN AT HOME.

TO MAKE COFFEE IN AN ECONOMICAL MANNER.

BY MY MENAGERE.

After constant supplications to my ménagère, I have obtained at last a valuable receipt of the method of making my coffee at home, which I must say she may well be proud of, having been continually complimented by my guests on account of its excellence. It was only by touching her vanity, and assuring her that it was not to oblige me but the public at large, that she permitted me to give it publicity, on the condition, however, that her name be appended.

“Buy your coffee not over-burnt; grind it at home if possible. Have a middle-sized filter like ours, which holds a little more than a quart, and came from Jakes’ or Benham’s, I forget which (but that is of little consequence, as you merely want the receipt), pour about a pint of boiling water into the filter to heat it through, then empty it, and put a quarter of a pound of ground coffee on the filter; then put on the presser, and lastly the grating; then pour about half a pint of quite boiling water over it, put the cover on, and let it drain through.

“After three or four minutes pour by degrees a pint and a half more boiling water, and when well passed through pour it from the filter into a very clean stewpan; set it on the corner of the fire, and when a little white scum rises to the surface (not letting it boil) pour it a second time over the filter, and when passed through pour either into the silver cafetière or the cups. Serve boiling milk or cream in two small jugs, and white or brown, or sometimes candied sugar.”

After promising her a fine gown for her kindness, I gave her a pen to sign her name.

* * * * *

“But stop,” says she, “I forgot that for your breakfast the next day I used a system of economy which I think will please: as soon as I have poured the coffee from the coffee-pot, I put another quart of boiling water over it. This I find saves me an ounce of coffee by boiling it instead of water, and pouring it over as before.”

(Signed)

“IRMA DE L’OMBRE.”

THE FOLLOWING IS A CORRECT COPY OF A MONSTER BILL OF FARE FROM A PAPER FOUND IN THE TOWER OF LONDON.

George Nevil, brother to the great Earl of Warwick, at his instalment into the Archbishopric of York, in the year 1470, made a feast for the Nobility, Gentry, and Clergy, wherein he spent

300 Quarters of Wheat.
300 Tuns of Ale.
104 Tuns of Wine.
One pipe of spiced Wine.
10 fat Oxen.
6 wild Bulls.
300 Pigs.
1004 Wethers.
300 Hogs.
3000 Calves.
3000 Geese.
300 Capons.
100 Peacocks.
200 Cranes.
200 Kids.
2000 Chickens.
4000 Pigeons.
4000 Rabbits.
4000 Ducks.
204 Bitterns.
400 Hernsies.
200 Pheasants.
500 Partridges.
5000 Woodcocks.
400 Plovers.
100 Curlews.
100 Quails.
1000 Eggets.
200 Rees.
4000 Bucks, Does, and Roebucks.
155 Hot Venison Pasties.
4000 Cold Venison Pasties.
1000 Dishes of Jellies.
2000 Hot Custards.
4000 Cold Custards.
400 Tarts.
300 Pikes, 300 Breams.
8 Seals, and 4 Porpoises.

At the feast the Earl of Warwick was Steward, the Earl of Bedford Treasurer, the Lord Hastings Comptroller, with many noble offers: Servitors 1000, Cooks 62, Kitcheners and Scullions 515.

For description of the above, read the introduction of French Pot-au-feu, page 649.

NEW PAGODATIQUE ENTRÉE DISH.

A LA SOYER.[28]

The union which has been forced between the “Children of the Son” and those of proud Albion has thrown some beneficial rays upon our European domains and costumes, and if they have not improved our manners and habits, they have at all events changed them.

It is true that we had, previously to this, reaped marvellous things from the “Celestial Empire;” but the English nation, always eager for novelty, could not be contented with their (_Ombres Chinoises_) Chinese shadows, but must possess them in reality. Since this astonishing conquest you have _Chinese_ quadrilles, _Chinese_ fashions, exhibitions furiously _Chinese_, and, for certain, several millions of dollars, which are every bit as _Chinese_ as the illustrious descendant of more than forty centuries, whom you are still expecting as a most extraordinary ambassador. I already perceive that your shoes, “_jolies Anglaises_,” change and diminish with great rapidity. Even now you appear to walk with difficulty; really, if you continue this practice, you will, like the Mandarins’ ladies, have very pretty feet for sitting, but very bad ones for walking. The intellectual part, which is covered with your splendid “_blonde chevelure_,” will suffer as much as your little feet; and it will be a contest between your astonishing and gracious Amazons, who shall have their hair turned up first, in hopes to resemble your celestial sister and nuptial companion of the expected plenipotentiary. Your beautiful eyes, I hope, will remain in their primitive purity; also that clear and rich tone of colour, which brings to mind those extraordinary fine visages _clair de lune de l’antiquité_. The island of Great Britain adds to and preserves this superb and almost ephemeric colour, unknown to the soil of the Continent.

You may, nymphs of the ocean, let your nails grow in the fantastic manner of that captured country; that is, near an inch longer than our insignificant custom in Europe, which is, they say, “a part of the world far from being civilized.” I would also advise you to use with moderation the beaume Cremeux Houbigant, which will preserve them that beautiful vermeil, so greatly admired.

But reflect for a moment, in giving full scope to your fashionable taste, you sacrifice a thousand chefs-d’œuvre, and entirely forsake our illustrious favorites, Mozart, Rossini, Meyerbeer, Auber, Handel, and many others; because you recollect that the harp, guitar, piano, &c., were not invented for the Mandarins: but setting aside all these little tribulations, while walking about with pain, you will have the gratification of hearing, “There goes a lady of the newest fashion.”

While discoursing upon these trifling subjects, I did not perceive an enormous Epicurean, not very particular in fashions, and still less partial to politics (which proves the difficulty of finding several great accomplishments centred in one person), was waiting with intense anxiety, to hear the result of the notice on the title-page; immediately addressing me, he exclaimed, as our satiric Boileau might have said, “_Tout ce que vous venez de débiter est certainement bien plat_,”--“but where the deuce is your new plat d’entrée, or entrée dish?”

I begged a thousand pardons of my antagonist, and perceived, to my great surprise, that I had involuntarily left my culinary laboratory to undertake an ephemeric voyage to China. After an apology on each side, the following dialogue took place between us:

“There is the model of the dish; what do you think of it, sir?”

“I perceive with pleasure,” he very politely replied, “that I have not lost anything by waiting; it displays great taste and originality, and possesses the seal of innovation.

“Allow me to take off the cover.”

“Ah! what is the use of those divisions, or compartments?”[29]

“The Chinese, as I have been informed by several celebrated travellers, amongst which your great diplomatist, Sir Henry Pottinger (to whom I had lately the honour of being introduced, upon the occasion of his visit to the Club), in viewing the dish, certified what I had previously heard from several illustrious men---- By the by, he has honoured me by subscribing for a set of them--here is my album, and see, there is his autograph:

--for four pagodatique _entrée_ dishes; this completes the service for the present, but in a short time a complete service for first and second course can be easily manufactured at a reasonable price. But to return to the subject. I was telling you that those gentlemen had informed me that the Chinese have, upon their tables at their banquets, a profusion of fowls, and birds of all kinds, served with sauce or gravy, a plate being placed before each guest, similar to the European fashion, surrounded by three or four small saucers, each containing different ingredients, spices, and pickles, suited to the dish they partake of; each person takes a wing or fillet, that being the only part they consider eatable. They then cut it in small pieces, on their plates, and dip them into the different sauces, until they produce a favorite seasoning to their taste. It might not be to either yours or mine, but for all that, I do not blame them.”

“‘Pon my word, it is very curious and clever; by this mode your plate is free from incumbrance, a fault with which I always reproach our nation.”

“I have frequently heard of a ‘Potage aux nids d’oiseaux,’ we call it in English, birds’-nest soup; it is said to be of the most astonishing delicate substance.”

“I shall shortly have the pleasure of entertaining you upon that subject; we will now return to our new ‘plat d’entrée.’”

Drawn by the frivolous fancy of fashion and folly of the times; why, I thought, should not I endeavour to make myself as ridiculous as any other person; I therefore submitted to the proprietor of a large china establishment a drawing, from which he executed with great taste this pagodatique table ornament.

“The several advantages which it possesses are easily understood, one _entrée_ may have four different _sauces_, four _entrées_ the varieties of sixteen, or of eight, by putting the sauce double, I mean two compartments filled with the same sauce, and preserve the _entrée_ as the Chinese do, _au naturel_. To add to its great variety, small dinners (_très recherchés_) can be served upon it for one or two persons, the sight of a small and delicate _entrée_ will sometimes invite the appetite, where a large _entrée_ approaches too near vulgarity, and would produce a contrary effect; to know how to live an Epicurean in desire, is a great art, but so true it is, that if all our wishes were accomplished life would be an enormous burthen; and nothing can effect this important object but the delicacy and lightness of a well-conceived dish. This once obtained, a first-rate epicure will not only eat with a greater degree of zest and stimulation, but he will, at the same time, enjoy the pleasurable sensations arising from his keen and unerring discernment, that the sister twins, art and science, have been busily employed in administering to his taste. I must also observe, that, from his profound knowledge of the rules of life, he will always bear in mind that ‘moderation is the goddess of health.’”

“Very true! very true!”

“For instance, a real epicure is well aware, and can appreciate that he owes all the delights and pleasures of his existence to a good state of health; for without it no one can enjoy the pleasures of life, and, still less, the pleasure of _dégustation_; so true is this, that even the company of our best and beloved friends, the possession of riches and honours, the greatest celebrity and glory, lose their charms where health is compromised; the most delicate food loses its zest, the most melodious chords of music, and the greatest optical delights are evanescent, the beauties of nature are lost, and everything is without charm, even the sun--yes, that sun itself, which pours life upon creation, importunes our wretched frame with his torrent of light and universal splendour; which proves that we ought profoundly to study those great agents of nature which preside over our organic movements. Allowing us to use with moderation what our senses desire, is far from a meagre or redoubtable privation for the illustrious disciples of Epicurus; excess and want of experience have often been the cause of man falling into the greatest errors, which have been most pernicious to his health. From the celestial vault the indefinable power desires to guide us safely, and by following his divine lesson we shall not only enjoy extreme happiness, but obey the dictates of our great and wise Creator.”

“I perfectly understand your argument, and have often recognised the profound truth of it. If it is not asking too much, would you be so kind as to name a few _entrées_ you would recommend for these compartments, and sufficient dinner for one or two ladies?”

“It will give me much pleasure to do so, I will mention several: for instance, if a dinner for two persons, I would serve in the centre, _filets de sole à la Hollandaise_, and in the four corners

Deux Cotelettes d’Agneau aux Pois,
Un Filet de Volaille, piqué à la Purée de Champignons,
Deux Quenelles de Lapereaux aux Truffes,
Demi Perdreaux en Salmi.

Escalopes de Ris de Veau aux Pointes d’Asperges,
Quatre Rissoles aux Huîtres.
In the centre. Poulet printanier piqué aux Cressons,
Deux Cotelettes de Mouton à la _Réforme_,
Blanquette de Filets de Volaille aux Truffes.

Deux Filets de Grouse à la Bohémienne,
Deux Escalopes de Filet de Bœuf, sauce poivrade.
Centre. One slice of Salmon en Matelote,
Deux Croquettes de Volaille, à la Purée de Foie Gras,
Un Ris de Veau piqué à la Financière.

Deux Grenadins de Veau à la Palestine,
Deux Boudins de Volaille à la Richelieu.
Centre. Roast Duckling,
Deux Eperlans frits à la Boulangère,
Salmi de Bécasse.

Deux Ris d’Agneau piqué à la Purée de Choufleurs.
Une Caille aux Feuilles de Vigne.
Centre. A slice of Turbot à la Mazarine,
Un Ailleron et Filet de Volaille à la Marengo,
Deux Rissolettes à la Pompadour.

“I can also give you a few plainer bills of fare for the same.

Pommes de Terre à la Maître d’Hôtel,
Carbonade de Mouton à la Provençale.
Centre. Small Rumpsteak,
Un Choufleur, sauce au beurre,
Un Pigeonneau à la Jardinière.

Choux de Bruxelles à la Crème,
Minced Veal and two poached Eggs.
Centre. Half a broiled Fowl with gravy,
Pomme de Terre à la Hollandaise,
Un Filet de Bœuf, sauce tomate.

Deux Cotelettes de Mouton à la Soubise,
Quatre Jérusalem Artichauts à la Béchamel.
Centre. Slice of Cod and Oyster sauce,
Minced Beef, sauce piquante,
Pomme de Terre frite.

Stewed Oysters,
Two Potatoes plain boiled.
Centre. Stewed Rabbit and Onion sauce,
Two Escalopes of Veal and Ham,
Un Brocoli, sauce au beurre.

“The sauces and garnitures of many of these may be varied; and as
you see in some of the lists two _entrées_ only served, and the
other two compartments filled with vegetables, either plain or
dressed, the centre remaining for something larger, either plain or
dressed, according to the taste of different persons; but your good
judgment will enable you to perceive clearly that the variations of
which it is capable are almost without end. I beg also to observe
that the dish, after having been placed an hour or two in a hot
closet (as it is customary to do with all dishes previous to the
dinner being served), will retain the heat nearly an hour, without
applying hot water, red-hot iron, or spirits of wine, which always
produces a disagreeable effect, and is often the cause of a dinner
being detained, as they must wait till the last minute before this
operation commences.”

“This essential part,” he replied, “added to its elegance, holds
out most favorable prospects of success to this beautiful
Pagodatique dish; and I really cannot see why, in a dinner of
eight, or ten _entrées_, the four corners could not be ornamented
with such dishes; as they would produce the most agreeable effects,
for too great uniformity in a service is not very picturesque, and
unfortunately always employed. I have only one more favour to ask
of you--it relates to those birds’ nests.”

“For the present I hope you will excuse me, as it is now five
o’clock, and from six to eight I have several _petits dîners très
recherchés_, which require all my attention; but favour me with
another visit shortly, and then we will terminate our culinary
conversation, without occupying our precious time about the
eccentric Chinese, but will confine ourselves to their nests.”

“You are quite right in mentioning it. I should be very sorry to
importune you, for I know too well what it is to wait impatiently
for a dinner, and know it to be equally as bad for a dinner to wait
for you.”

“Both are very bad, but the latter is almost unpardonable to a real
gourmet.”

“It may be, but observe, that by making a hungry stomach wait, you
expose it to commit the greatest injustice; because that ungrateful
organ will make one believe that the minutes you are kept waiting
before dinner are longer than the hours spent after.”

“Your argument is but too true, sir; and it will prove to you at
the same time, that there are immense difficulties to be surmounted
in our very difficult and complicated profession, independent of
the trouble and tedious work which must be carried safely through
the greatest anxiety.”

“Very true! very true! I wish you good afternoon; and before I
leave London I shall do myself the pleasure of paying you another
visit. Good day.”

“I can assure you, sir, you will be most welcome. Oh, by the by, I
am sorry to call you down stairs again, I will be with you in half
a minute; here it is,--I beg your acceptance of this small
brochure, it is a receipt for the most _recherché_ dish that ever
was invented; it is extracted from my gastronomic work now in
progress.”

“Oh! I am one of your subscribers; when will it appear?”

“Not before next season.”

“That’s a long time.”

“Yes, sir but it is my intention to make an entire new work of it,
and very different to any culinary work previously published. By
that I do not mean to say it will be better, and perhaps not so
good as many of them; but it will contain a large number of new
receipts, written in a style which, I flatter myself, will tend
very much to simplify the present system.”

“Let me see this receipt, but I require my spectacles--here they
are.--‘_La Crême de la Grande Bretagne, Macédoine_;’ but it is
French, I am sorry for that.”

“Why, sir?”

“Because my cook is English, and it will be very difficult for him
to make, as he understands so little of French.”

“Oh, sir, if that is his only preventive, it would be a pity to
deprive you of having it, so here is an English translation of it.
You are welcome to both, sir.”

“‘The Cream of Great Britain,’ oh! thank you! thank you! I will
read it at home, and then give it to him; but is it practicable at
this season of the year?”

“Quite as practicable at one season as another, for it is partly
composed of flowers which bloom in all seasons.”

“Indeed! then I will certainly have it made.”

“I depend upon your impartial judgment; be so kind as to let me
know what you think of that unique composition.”

“I will, without fail, and do myself the pleasure of writing you a
note upon that subject. Good afternoon.”

“Good afternoon, Sir.”

It has been reported to us, that as soon as he got home, he
comfortably set himself in his arm chair _à la Douarière_, and
appeared reading with great surprise the receipt for

THE CELESTIAL AND TERRESTRIAL CREAM OF GREAT BRITAIN.

Procure, if possible, the antique Vase of the Roman Capitol; the Cup of Hebe; the Strength of Hercules; and the Power of Jupiter;

_Then proceed as follows_:

Have ready the chaste Vase (on the glittering rim of which three doves are resting in peace), and in it deposit a smile from the Duchess of Sutherland, from which Terrestrial Déesse it will be most graceful; then add a Lesson from the Duchess of Northumberland; the Happy Remembrance of Lady Byron; an Invitation from the Marchioness of Exeter; a Walk in the Fairy Palace of the Duchess of Buckingham; an Honour of the Marchioness of Douro; a Sketch from Lady Westmorland; Lady Chesterfield’s Conversation; the Deportment of the Marchioness of Aylesbury; the Affability of Lady Marcus Hill; some Romances of Mrs. Norton; A Mite of Gold from Miss Coutts; A Royal Dress from the Duchess of Buccleugh; a Reception from the Duchess of Leinster; a Fragment of the Works of Lady Blessington; a Ministerial Secret from Lady Peel; a Gift from the Duchess of Bedford; an Interview with Madame de Bunsen; a Diplomatic Reminiscence from the Marchioness of Clanricarde; an Autocratic Thought from the Baroness Brunow; a Reflection from Lady John Russell; an Amiable Word from Lady Wilton; the Protection of the Countess de St. Aulaire; a Seraphic Strain from Lady Essex; a Poetical Gift of the Baroness de la Calabrala; a Welcome from Lady Alice Peel; the Sylph-like Form of the Marchioness of Abercorn; a Soirée of the Duchess of Beaufort; a Reverence of the Viscountess Jocelyn; and the Goodwill of Lady Palmerston.

* * * * *

Season with the Piquante Observation of the Marchioness of Londonderry; the Stately Mien of the Countess of Jersey; the Trésor of the Baroness Rothchild; the Noble Devotion of Lady Sale; the Knowledge of the Fine Arts of the Marchioness of Lansdowne; the Charity of the Lady De Grey: a Criticism from the Viscountess of Melville:--with a Musical Accompaniment from the whole; and Portraits of all these Ladies taken from the Book of Celebrated Beauties.

Amalgamate scientifically; and should you find this _Appareil_, (which is without a parallel,) does not mix well, do not regard the expense for the completion of a dish worthy of the Gods!

Endeavour to procure, no matter at what price, a Virtuous Maxim from the Book of Education of Her Royal Highness the Duchess of Kent; a Kiss from the Infant Princess Alice; an Innocent Trick of the Princess Royal; a Benevolent Visit from the Duchess of Gloucester; a Maternal Sentiment of Her Royal Highness the Duchess of Cambridge; a Compliment from the Princess Augusta de Mecklenbourg; the future Hopes of the Young Princess Mary;----

And the Munificence of Her Majesty Queen Adelaide.

Cover the Vase with the Reign of Her Most Gracious Majesty, and let it simmer for half a century, or more, if possible, over a Fire of Immortal Roses.

Then uncover, with the greatest care and precision, this Mysterious Vase; garnish the top with the Aurora of a Spring Morning; several Rays of the Sun of France; the Serenity of an Italian Sky; and the Universal Appreciation of the Peace of Europe.

Add a few Beams of the Aurora Borealis; sprinkle over with the Virgin Snow of Mont Blanc; glaze with an Eruption of Mount Vesuvius; cause the Star of the Shepherd to dart over it; and remove, as quickly as possible, this _chef-d’œuvre_ of the nineteenth century from the Volcanic District.

Then fill Hebe’s Enchanted Cup with a religious Balm, and with it surround this mighty Cream of Immortality.

Terminate with the Silvery Light of the Pale Queen of Night, without disturbing a Ray of the Brilliancy of the brightest Queen of the Day.

NOTE. “We are authorised by the Author to inform his readers, that
even up to this moment of finishing the printing, no answer has
been received from the Gourmet before mentioned, stating his
opinions with regard to the Cream of Great Britain, on account, as
we have been informed, of his cook not having as yet been able to
complete the Dish--J. E. Adlard.”

The above attelettes are quite new, the four huge ones being used for flancs or removes, and garnished as represented in the plate containing the croustades. They may also be garnished with vegetables turned of a good shape, and lightly stewed. The one representing a dolphin is used to garnish dressed fish, but must always be fixed upon a croustade, either at the head or in the centre of the dish, but not so as to interfere with the carving. The one representing a shell, as well as the last mentioned, are also used for any kind of aiguillettes or hors d’œuvres (page 161); the four smaller ones are to be lightly garnished with fresh fruits, and fixed upon the top of the jelly, the moulds for which are entitled jelly-moulds for attelettes; the heads of these last four smaller attelettes should be made with gold, to correspond well with the richness of colour of the jelly.]

TABLE OF CONTENTS.

To render the Table of Contents more Intelligible, the mere translation of all Comestibles and Ingredients have been Introduced. The translation of proper names would be useless.

PAGE

FOUNDATION SAUCES.

Brown sauce, 1

Espagnole sauce, 2

Brown sauce from all sorts of meat, 4

For thickening brown sauce without making a roux, 5

Velouté, ib.

Velouté, a plainer way, 7

White sauce, or béchamel, ib.

Sauce Allemande (or German sauce blanche), 8

Demi-glace, 9

THIN SAUCES.

Sauce au jus d’Estragon (tarragon), ib.

Jus d’Estragon clair (clear), 10

Sauce au jus de Tomates, ib.
au jus de Champignons (mushrooms), ib.
demi-provençale, 11
au jus Piquant (sharp), ib.
d’Echalotte, ib.
d’Orange, ib.
de Bigarades (bitter oranges), 12

Jus lié demi Currie, ib.
aux Concombres (cucumbers), ib.
Truffles, 13
Anchois (anchovy), ib.
fines Herbes, ib.
petits Navets (turnips), 14
Olives, ib.

SAUCES.

Sauce aux fines Herbes, ib.
piquante (sharp), 15
Robert, ib.
Robert demi-provençale, ib.
à l’Italienne, 16
à l’Italienne (white), ib.
poivrade, ib.
poivrade demi-provençale, 17
à la Batelière, ib.
à la Réforme, ib.
au jus de Groseilles (currant jelly), 18

Sauce aux Tomates, ib.
à la Tartare, 19

Papillote Sauce, ib.

Sauce à la Diable, 20
Corinthien, ib.
Provençal chaude, 21
à la Maître d’Hôtel, ib.
à 1a Ravigote, ib.
à l’Indienne, ib.

Curry Sauce, 22

Sauce Soubise, ib.
Soubise (brown), 23
à la Milanaise, ib.
à la Financière, ib.
aux Truffes, 24
aux Champignons (mushrooms), ib.
à la purée de Truffes, ib.
à la purée de Champignons (mushrooms), 25
Périgueux, ib.
Béchamel à la Crème, ib.
au Suprême, 26

Velouté de Gibier (game), ib.

Sauce à la purée de Gibier (ditto), 27
au fumée do Gibier (ditto), ib.

Demi-glace de Gibier (ditto), ib.

Sauce matelote, 28
Genevoise, ib.
à la Beyrout, ib.
à l’essence de Poissions (of fish), 29
à la Hollandaise (Dutch), ib.

Caper Sauce, 30

Lobster Sauce, ib.

Oyster Sauce, ib.
another method, 13
a plainer method, ib.

Muscle Sauce, ib.

Melted Butter, ib.

Anchovy Sauce, 32

Shrimp Sauce, ib.

Demi Maître d’Hôtel Sauce, ib.

Fennel Sauce, 32

Egg Sauce, ib.

Lobster Butter, 33

Anchovy Butter, ib.

Maître d’Hôtel Butter, ib.

Ravigote Butter, ib.

SAUCES AND GARNITURES OF VEGETABLES.

Purée de Choux de Bruxelles (Brussell sprouts), 34

Sauce aux Choux de Bruxelles, ib.
Haricots verts (French beans), 35

Petit Pois à l’Anglaise (peas), ib.

Petits Pois au Lard (ditto), ib.

Purée de Pois vert (ditto), ib.

A la Palestine (of artichokes), 36

Palestine à la Bourgeoise, ib.

Palestine au maigre, ib.

Purée d’Artichauts (artichokes), 37

Purée à la Palestine maigre, ib.

Navets Vierges (turnips), ib.

Ragout de Navets à brun (ditto), 38

Purée de Navets à blanc (ditto), ib.

Purée Navets à brun (ditto), 38

Sauce aux Chouxfleurs (cauliflower), 39

Purée de Chouxfleurs (ditto), ib.

Macédoine de Légumes (vegetables), ib.
(brown), 40

Jardinière (vegetables), ib.

Pointes d’Asperges en petits-pois, 41

Purée d’Asperges (sprue grass), ib.

Concombres à blanc (cucumbers), ib.

Concombres à brun, 42

Purée de Concombres, ib.

Epinard au Jus (spinach), 43

Blanched Mushrooms, ib.

Purée d’Oseille (sorrel), 44

Ragout aux jeunes Racines (young vegetables), ib.
de petits Oignons (onions), ib.
de petits Oignons à blanc, 45

Garniture de fond d’Artichauts, ib.
de Haricots blancs nouveaux, ib.

Gros Oignons farcis (beans), 46

Stewed Cabbage Lettuce, ib.

Chou braisé and Choucroute, ib.

Stewed Celery for Garniture and Celery Sauce, 47

Chouxfleurs for garnitures (cauliflowers), ib.

Chicorée, or Endive Sauce, 48

_Appendix to the Sauces._

Forcemeat of Veal, 48

Forcemeat of Rabbits, 49
Fowl, ib.
Game, 50
Whitings, ib.

Panada for Forcemeats, ib.

Forcemeat of Cod’s Liver, ib.

Veal Stuffing, 51

To prepare Cockscombs, ib.

To boil Rice, ib.

To blanch Macaroni, 52

Croquettes de Pommes de Terre (potatoes), ib.

Glaze, ib.

POTAGES OR SOUPS.

Clear light Broth, or first Stock, 53

Consommé, or clear Soup, ib.

Brown Gravy, 55

Potage à la Victoria, 56
Louis Philippe, 57
Prince of Wales, ib.
Comte de Paris, 58
Princesse Royale, 59
Saxe Cobourg, 60
Comtesse, 61
Gresham, ib.
Colbert, 63
Clermont, ib.
Macédoine de Légumes, 63
à la Jardinière, ib.
Julienne, ib.
aux petits Navets à brun (turnips), 64
à la Printanière, ib.
Jérusalem, 65
Marcus Hill, ib.
aux pointes d’Asperges et Œufs
pochés (asparagus and poached eggs), 66
à la Brunoise, ib.
Nivernaise, 67
Palestine, ib.
purée de Navets (turnips), ib.
purée d’Asperges (asparagus), 68
Crécy, ib.
purée de Choufleur (cauliflower), 69
purée de Concombres (cucumbers), ib.
purée de Pois verts (peas), 70

Clear Giblet Soup, ib.

Potage aux Queues de Bœuf (clair) (ox tails), 71
aux Queues d’Agneau (lambs’ tails), ib.
aux Queues de Veau (clair) (calf’s tail), 2
à la Duchesse, ib.

Clear Grouse Soup, 73
Partridge Soup, ib.
Pheasant Soup, ib.
Woodcock Soup, ib.
Hare Soup, 74

Potage clair à la Poissonière (fish soap), ib.

Grouse Soup, 75

Pheasant Soup, 76

Partridge Soup, ib.

Hare Soup, ib.

Purée of all kinds of Game, mixed or separate, 77

Giblet Soup, ib.

Potage à la Reine, 78
à la Regente, ib.

Soup Mulligatawny, ib.

Potage Queues de Veau à blanc (calves’ tails), 79
Queues de Veau à l’Indienne, ib.
Tête de Veau à l’Indienne (calf’s head), 80

Potage Queues de Bœuf à l’Indienne (oxtails), 80
Queues de Bœuf à l’Anglaise, ib.
aux Huîtres (oysters), 81
aux Filets de Soles (soles), ib.
à la Poissonnière, 82
d’Anguille (eels), ib.
de Homard (lobster), 83
à la Chanoinaise, ib.
Pâte d’Italie, 84
au Vermicelle, ib.
à la Semoule (semoulina), ib.
au Riz (rice), ib.
au Macaroni, 85
au Macaroni en rubans, ib.

Turtle Soup, ib.

Clear Turtle Soup, 87

Mock Turtle Soup, 88

_Method of cleaning Salt-water Fish._

Turbot, 90

Brill, ib.

John Dory, ib.

Cod-fish, ib.

Whitings, 91

Haddocks, ib.

Salmon, 91

Soles, ib.

Mackerel, 92

Red Mulletts, ib.

Gurnets, ib.

Herrings, ib.

Smelts, ib.

_Method of cleaning Fresh-water Fish._

Carp, ib.

Pike, 93

Trout, ib.

Tench, ib.

Perch, 94

Eels, ib.

Lampreys, ib.

POISSONS (FISH).

Turbot, to boil, 95
à la Crème (cream), ib.
sauce Homard (lobster), 96
à la Hollandaise, ib.
Mazarine, ib.
en Matelote Normande, 97
en Matelote vierge, 98
à la Réligieuse, ib.
Crème (gratiné), 99
Poissonnière, ib.
Crème d’Anchois (anchovy), 100

Small Turbot à la Meunière, ib.

Turbot au gratin à la Provençale, 101

Brill au naturel, ib.

Brill à la purée de Câpres (capers), 101
à la Hollandaise, 102
aux Câpres (capers), ib.
à la Meunière, ib.
sauce Homard (lobster), ib.
à la Billingsgate, ib.
au gratin, 103
à la Crème d’Anchois (anchovy), ib.

Filets de Brill à la Juive, ib.
en Matelote, 104

John Dorée, ib.
à l’Orléannaise, ib.
en Matelote Marinière, 105
à la Crèmière, ib.
en Ravígote, 106
à la purée de Crevettes (shrimps), ib.
Batelière, ib.
Crème (gratiné), 107
Hollandaise, ib.

Saumon (plain salmon), ib.

au naturel, ib.

Crimped Salmon an naturel, 10.

Saumon en Matelote Marinière, ib.
à la Mazarine, ib.
Hollandaise, ib.
Cardinal, ib.
à l’Amiral, 109
en Matelote Saxone, ib.
à la Beyrout, ib.
à la Pêcheuse, 110
à l’Ecailière, ib.
à la Crème d’Anchois, 111
au gratin à la Provençale, ib.
à la Crème (gratiné), ib.

Sole en Matelote Normande, ib.
au gratin, 112
à la Poltaise, 113
à la Hollandaise, ib.
aux fines Herbes, ib.
à la Maître d’Hôtel, ib.
à l’Italienne, 114

Soles plain fried, ib.

Sole à la Colbert, 116
Meunière, ib.
Crème d’Anchois, ib.

Filets de Soles en Matelote, ib.
au gratin, 116
à la Maître d’Hôtel, ib.
Hollandaise, ib.
Italienne, 117
en Ravigote, ib.
à l’Orlie, ib.
à la Réforme, 118
aux Huîtres (oysters), ib.

Cod-fish an naturel, 119

Cabillaud aux Huîtres (oysters), ib.
à la Béchamel, ib.
Collégienne, ib.
Noble Dame, 120

Stewed Cod à l’Ecossaise, ib.

Cabillaud entier à la Bourgeoise, ib.
à la Rachel, 121

Slices of Cod à la Montefiore, ib.

Cabillaud à la Crème (gratiné), 121
Provençale, ib.
Juive, ib.
Hollandaise, 122

Salt Fish, ib.

Salt Cod à la Maître d’Hôtel, ib.

Sait Fish à la Bourgmestre, ib.

Red Mullets à l’Italienne, 123
à la Vénitienne, ib.
Ravigote, ib.

Fillets of Mullets à la Montesquieu, 124
à l’Italienne, ib.
Vénitienne, ib.
sauce Ravigote, ib.
à la Mazarine, ib.

Whitings, to fry them, 125

Whiting au gratin, ib.

Whitings broiled, ib.
à la Maître d’Hôtel, ib.

Fillets of Whitings fried, 128
à la Hollandaise, ib.
à l’Italienne, ib.

Whiting à l’Huile (oil), ib.

Mackerel, ib.
à la Maître d’Hôtel, 127

Fillets of Mackerel à la Dumas, ib.

Mackerel au beurre noir (black butter), ib.

Fillets of Mackerel a la Vénitienne, 128

Dublin Bay Haddock à la bonne Femme, ib.

Dublin Bay Haddock, baked, 129

Common Haddock, plain, ib.

Haddock à la Maître d’Hôtel, ib.
Walter Scott, 130

Fillets of Haddock à la St. Paul, ib.
Hollandaise, ib.

Gurnets and Pipers, ib.

Roast Gurnet, 131

Fillets of Gurnets en matelote, ib.
à la Maître d’Hôtel, ib.
à l’Italienne, ib.

Herrings broiled, sauce Digon, 132
plain boiled, ib.

Boiled Herrings à la Crème, ib.

Skate plain boiled, ib.
au beurre noir (black butter), 133
à la Maître d’Hôtel, ib.

Smelts, to fry them, ib.
à la Juive, 134
Boulangère, ib.

Atelettes d’Eperlans à la Menagère, ib.

Buisson d’Eperlans (smelts), ib.

Flounders, water souchet, 135
à la Greenwich, ib.
plain fried, ib.
broiled, ib.

Plaice, ib.

Whitebait, 136

Sturgeon, ib.
à la Chancelière, ib.

_Shell Fish._

Lobsters, 137

Crabs, 138

Muscles, ib.

Oysters, 139

_Fresh-water Fish._

Pike roasted, ib.
à la Chambord, ib.

Pike en matelote, 141
à la Hollandaise, ib.

Small Pike a la Meunière, ib.

Pike with caper sauce, ib.
à la Maître d’Hôtel, ib.
à l’Egyptienne, 142

Fillets of Pike a la Maître d’Hôtel, ib.
en matelote, ib.
à la Meunière, 143

Carpe en matelote, ib.
à la Génoise, ib.

Stewed Carp à la Marquise, 144

Carp with caper sauce, ib.

Carp fried, ib.

Tench en matelote, ib.
à la Beyrout, 145
Poulette, ib.
sauce aux Moules (muscles), ib.
fried or broiled, ib.

Perch à la Hollandaise, 146
Maître d’Hôtel, ib.

Small Perches en water souchet, ib.
frits an beurre (fried in butter), ib.

Trout plain boiled, 147

Trout à la Maître d’Hôtel, ib.
Génoise, ib.

Baked Trout, ib.

Trout à la Beyrout, ib.

Fillets of Trout à la Mazarine, 148

Eels fried, ib.
à la Tartare, ib.

Spitchcocked Eels, ib.

Stewed Eels, ib.

Eels en matelote, 149

Lampreys, ib.

Crawfish, ib.

HORS-D’ŒUVRES, OR DISHES TO BE HANDED ROUND THE TABLE.

Petits Vol-au-Vents à la Moëlle de Bœuf (beef marrow), 151
au laitance de Maquereau (mackerel), 153
au foie de Raie (skate liver), ib.
aux Huîtres (oysters), ib.
de Homard (lobster,) 153

Petites Bouchées à la Moëlle de Bœuf, ib.
an laitance de Maquereau, ib.
an foie de Raie, ib.
aux Huîtres, 154
de Homard, ib.
à la Reine, ib.
purée de Volaille (of fowl), ib.
de Gibier (of game), 155

Petites Bouchées à la purée de Gibier, 155

Petits Pâtés à la Pâtissière, ib.
aux Huîtres à la Pâtissière, 156
de Homard à la Pâtissière, ib.
of Shrimps or Prawns à la Pâtissière, ib.

Rissoles aux Huîtres (oysters), ib.
de Homard (lobster), 157
of Shrimps, ib.
de laitances de Maquereaux (mackerel), 158
de Gibier (of game), ib.
de Volaille (of fowl), 159

Croustade de Beurre (butter), ib.
à la Duke of York, 160

Croquettes de Homard (lobster), ib.

Aiguillettes de Ris de Veau (sweetbread), 161
(escalopes) aux Huîtres (oysters), ib.
de Homard (lobster), 162
de filets de Sole, ib.
aux Huîtres (oysters), ib.
de Homard (lobster), 163
de Sole, ib.
de Volaille à la jolie fille, ib.

REMOVES.

Croustades of Bread for removes, 164

To obtain, lard, and dress a Fillet of Beef ib.

Fillet of Beef à la Jeanne d’Arc, 165
à la Beyrout, 166
an jus d’Orange, ib.
au jus de Tomate, ib.
à la Napolitaine, ib.
Strasbourgienne, 167
Napolitaine, 168
Milanaise, ib.
Bohémienne, 169
Romaine, 170