Chapter XXXI: Part 31

Stewed Rump of Beef à la Flamande, 171
aux Oignons glacés (onions), 172
à la Voltaire, ib.
Portugaise, 173
Jeanne d’Arc, 174
Beyrout, ib.
Macédoine de légumes (of vegetables), ib.
sauce piquante (sharp), ib.
sauce tomate, 175

Stewed Sirloin of Beef, ib.
à la Printanière, ib.

Ribs of Beef à la Jean Bart, 176

Ox Tongues, 177

Loin of Veal à la Cambacères, ib.
Macédoine de légumes (of vegetables), 178
purée de Céleri, ib.
Strasbourgienne, ib.

Fillet of Veal à la Princière, 179
Versaillienne, 180
Palestine Artichokes, ib.
Jardinière, ib.
Potagère, 181

Fillet of Veal aux petits pois (peas), ib.

Neck of Veal à la purée de céleri, ib.
Rouennaise, 182
Milanaise, ib.
Bruxellaise, ib.

Breast of Veal, 183
aux pois fins à l’Anglaise (peas), ib.
a la purée de Céleri, 184
sauce tomate, ib.

Calf’s Head, ib.
an naturel, 185

Half a Calf’s Head à la Luxembourg, 186

Tête de Veau en Tortue (calf’s head), 187

Calf’s Head à la Pottinger, 188
in currie, ib.

Saddle of Mutton à la Brétonne, 189
au Laver, ib.
à la Polonaise, ib.
Marseillaise, 190
rôti, braisé, à la Mirabeau (roast, braised), 191
rôti, braisé, aux légumes glacés (vegetables), ib.

Haunch of Mutton, ib.
au jus de Groseilles (currant jelly), ib.
à la Brétonne, 192
Polonaise, ib.
Bohémienne, ib.
aux légumes glacés (vegetables), 193

Leg of Mutton à la Bohémienne, ib.
Brétonne, ib.
au Laver, ib.
à la Provençale, ib.

Gigot de Mouton de sept heures (seven hours), 193

Necks of Mutton à la Légumière, 194
Brétonne, 195

Neck of Mutton à la Bohémienne, 195
Provençale, ib.
Charte, ib.

Breast of Mutton panée, grillée, sauce piquante, 196

Saddle of Lamb aux petits pois à la Sévigné, ib.
à l’Indienne, ib.
Demi Provençale, 198
à la Ménagère, ib.

Haunch of Lamb, 199

Fore-quarter of Lamb à l’Hôtelière, ib.
House Lamb aux pointes d’asperges (sprue grass), ib.

Ribs of Lamb à la Chancelière, ib.

Leg of Lamb à la St. John, 200
aux pois (with peas), ib.

Boiled Leg of Lamb and Spinach, 201
à la Palestine, ib.

Roast Leg of Lamb à la Jardinière, ib.

Shoulder of Lamb à la Bruxellaise, ib.
Polonaise, ib.

_Pork._

Leg of Pork sauce Robert, 202
à la Piedmontaise, ib.

Loin of Pork à la Bourguignote, 203

Neck of Pork à la Remoulade, à l’Indienne, 203
à la Vénitienne, ib.

Roast Sucking Pig, 204

Sucking Pig à la Savoyarde, ib.

Turkey à la Nelson, 205
Godard, 206
Chipolata, 207

Small Turkey à la Duchesse, 208

Poularde à l’Ambassadrice, ib.

Poulardes en Diadème, 210
à la Vicomtesse, 211
Jeanne d’Arc, ib.
Jeune Princesse, 212
Financière, 213
Varsovienne, ib.
aux légumes printaniers (spring vegetables), 214
légumes verte (green ditto), 215

Petits Poulets à la Warenzorf, ib.
Périgord à blanc, 216
Macédoine de légumes, 217
à l’Indienne, ib.
au jus d’estragon (tarragon), 218
à la Marie Stuart, ib.

Petits Poussins à la Chanoinaise, ib.

Petits Poulets à la Printanière (spring chickens), 219
Tartare, ib.
Maréchal, 220

Goose à la Chipolata, ib.
stuffed with chesnuts, ib.
à la Portugaise, 221

Ducklings aux olives, ib.
au jus d’orange (orange-juice), ib.
aux légumes printaniers (spring vegetables), ib.
à la Chartres, ib.

Haunch of Venison, ib.
Doe Venison à la Corinthienne, 223

Necks of Doe Venison à la Corinthienne, 224

Necks of Venison à la Bohémienne, ib.

Faisans à la Corsaire (pheasants), ib.
Garde Chasse, 225
truffés à la Piémontaise, 226
à l’Extravagante, ib.

Grouse à la Rob Roy, 228
Corsaire, ib.
Piémontaise, ib.
Garde Chasse, ib.

Of Black Cocks and Gray Hens, 229

Hare à la Macgregor, ib.

Levraut à la Coursière (leveret), ib.

FLANCS.

Fillet of Beef piqué aux légumes printaniers (spring vegetables), 230

Filet de Bœuf an jus de groseilles, 231

Fillet of Beef à la Beyrout, ib.

Langue de Bœuf à la Marquise (ox-tongue), ib.

Langue de Bœuf à la Prima Donna, 233
St. Aulaire, ib.
Jardinière, 233
Milanaise, ib.

Westphalia Ham, small, ib.

Loin of Veal à la Cambaçéres, 234
Crèmière, ib.

Noix de Veau piqué au Jus (knuckle of veal), ib.
à la Potagère, 235
Palestine, 236
aux légumes nouveaux (new vegetables), ib.
à la purée de Champignons (mushrooms), ib.
Prince Albert, 237

Neck of Veal à la St. Claire, ib.

Calf’s Head à la Constantine, ib.

Neck of Mutton demi Provençale, 238
à la Soubise, ib.
à l’Algérienne, 239
à la Portugaise, ib.

Loin of Mutton en Carbonade, 240

Carbonade de Mouton à la Bourguinote, ib.

Saddle of Lamb à la Bonne Fermière, 241

Shoulder of Lamb farei aux Truffles, ib.
à la Financière, 242
purée de pois vert (of green peas), ib.
Maître d’Hôtel, ib.

Neck of Lamb aux légumes printaniers, ib.
aux petite pois (with peas), ib.
à la Bruxellaise, 243
Douarière, ib.
Maître d’Hôtel, ib.

Petits Poussins à la Moskovite (chicken), ib.
Ecarlate, 244
Palestine, 245
Vénltienne, ib.
Prince Albert, ib.
au jus d’Estragon (tarragon), 246
à la Chevalière, ib.
Marengo, 247

Ducklings aux petits pois au lard (with peas), ib.
au jus d’Orange, 248

Faisans à la Fontainbleau, ib.
à la purée de Gibier (game), 249
truffés à la Piémontaise, ib.
à l’Amiral, 250

Grouse, ib.

Chartreuse de Perdreaux (of partridges), ib.
de Perdreaux à l’Impérial, 251
de Perdreaux à la Moderne, 252

Perdreaux à la Mecklenbourg, ib.
purée de Gibier (of game), 253
truffés à la Périgord, ib.

Levraut sauce poivrade (leveret), ib.
au jus de groseilles, 254

Lapereaux à la Tavernière (rabbits), ib.
Jardinière, 255
aux petite pois (peas), ib.
à la Villageoise, ib.
Bourgmestre, 256
Anglaise, ib.

Pâté chaud d’Agneau (lamb), 256
de Mouton à l’Irlandaise, 227
d’Escalopes de Filet de Bœuf, ib.
d’Escalopes de Veau et de Ris de Venu, 258
de Volaille (fowl), ib.
Pigeonneaux, 259
Lapereau (rice), 260

Vol-au-vent, ib.

Casserole de Riz (rabbits), ib.
aux queues d’Agneau (lambs’ tails), 261
queues de Veau (calves’ ditto), ib.
pieds d’Agneau (lambs’ feet), ib.
pieds de Mouton (sheep’s ditto), 262
à la Napolitaine, ib.
Polonaise à la Koroski, 263
à la Royale, ib.
Chevalière, 264

ENTREES

Of Beef for Entrées, 266

Escalopes de Filet de Bœuf à la Réforme, ib.
Gotha, 267
Portugaise, 268
Nemours, ib.
Ostende, 269
piqué à la Chasseur, 270

Other Entrées of Fillets of Beef, ib.

Aiguillette de Langue de Bœuf en papillote (ox-tongue), 271

Turban de Langue de Bœuf à l’Ecarlate, 272
Langue de Bœuf à la Jardinière, ib.
Langue de Bœuf, sauce piquante, 273

Queues de Bœuf aux navets au brun (turnips), ib.
à la Jardinière, 274

Queues de Bœuf (ox-tails) sauce aux cornichons (gherkins), 274

Queues de Bœuf en Currie, ib.
à la Sicilienne, 275
Marseillaise, ib.

To prepare and dress Palates of Beef, ib.

Palates de Bœuf à la Ravigote, 276

Atelettes de Palates de Bœuf, 277

Palates de Bœuf à la Vivandière, ib.

Turban de Palate de Bœuf au gratin, 278

Vol-au-vent de Palate de Bœuf, ib.

Paluies de Bœuf en Papillote, ib.

Turban de Tête de Veau en Tortue (calf’s head), 279
à la Maître d’Hôtel, ib.
Hollandaise, 280
Poulette, ib.
Indienne, ib.

Oreilles de Veau farci (calves’ ears), 281
en Marinade, ib.

Langues de Veau aux Champignons (calves’ tongues with mushrooms), ib.

Calves’ Brains, 282

Queues de Veau à la Ravigote (calves’ tails), ib.
à la Poulette, 283

Of Sweetbreads, 283

Ris de Veau à la Santa Cruz (calfs’ sweetbread), ib.
piqué à la Turque, 284
piqué à la Financière, 285
piqué à la purée d’Asperges, ib.
rôti (roasted), ib.

Caisse de Ris de Veau a la Ninon de l’Enclos, 286

Escalopes de Ris de Veau au suprême, ib.
aux pointes d’Asperges, 287
à l’Indienne, ib.
en caisses, ib.

Atelettes de Ris de Veau, 288

Blanquette de Ris de Veau aux truffes, ib.

Vol-au-vent de Ris de Veau, 289

Of Tendrons de Veau (of veal), ib.

Tendrons de Veau à la Noble Dame, ib.
à la Dauphine, 290

Côtelettes de Veau piqués aux petits pois (with peas), ib.

Côtelettes de Veau en Papillote, 291
à la Sans Façon, ib.

Noix de Veau for Entré, 292

Grenadins de Veau piqué aux racines nouvelles (young vegetables), ib.

Of Veal Kidneys, ib.

Veal Kidneys en Caisses, 293

Boudin de Veau à la Legumière, ib.
à la Richelieu, 294

Of Mutton for Entrées, ib.

Cotelettes de Mouton à la Reforme, ib.
Viscomtesse, 295
Westphalienne, 296
Provençale, 297
Bohémienne, ib.
Soubis, 298
Durcelle, ib.
aux petites racines, 299
sauce piquante (sharp), ib.
à la Jardinière, ib.
aux champignons (mushrooms), ib.
aux navets au brun (turnips), ib.

Cotelettes de Mouton à la Palestine, 300
aux pointes d’asperges (asparagus points), ib.
aux haricots verts (French beans), 301
petits pois (peas), ib.
choufleurs (cauliflowers), ib.
truffes, ib.
à la Maintenon, 302
sauce rémoulade, ib.
à la Financière, ib.
Maître d’Hôtel, 303
Hollandaise, ib.
panée, grillé (crumbed, broiled), ib.

Of Cotelettes braised, 304

Cotelettes de Mouton braisées à la Marseillaise, ib.

Carbonade of Mutton, 305

Poitrine de Mouton sauce piquante (breast of mutton), ib.

Rognons de Mouton à la brochette (sheeps’ kidneys), ib.

Rognons à la Tartare, 306
de Mouton à la Vénitienne, ib.
sautés au vin de champagne, ib.

Pieds de Mouton à la Poulette (sheep’s feet), 307

Pieds de Mouton à la purée d’oignons, ib.

_Entrées of Lamb._

Pieds d’Agneau (lambs’ feet), ib.
farcis (stuffed), 308
en marinade, ib.
cartouche, ib.

Oreilles d’Agneau à la Belle Fermière (lambs’ ears), 309

Oreilles d’Agneau à la Marquise, ib.
Ravigote, 310
Maître d’Hôtel, ib.
en marinade, ib.
farcis, ib.

Queues d’Agneau à la Crèmière (lambs’ tails), 311

Langue d’Agneau à la Persane, ib.

Lambs’ Brains à l’Innocent, 312

Lamb’s Fry, ib.

Ris d’Agneau aux petits pois (lamb’s sweetbread), 313

Ris d’Agneau à la Cambaçères, ib.
aux concombres (cucumbers), 314
à la Madone, ib.

Epigramme d’Agneau aux haricots verts (beans), 315

Epigramme d’Agneau aux petits pois (peas) ib.
concombres, 316
à l’Ancienne, ib.

Cotelettes d’Agneau aux petits pois, ib.
pointes d’asperges (asparagus tops), 317
haricots verts (beans), ib.
aux racines glacées, ib.
jeunes oignons (young onions), 318
à la Palestine, ib.
Vicomtesse, ib.
purée de truffes, 319
purée de champignons (mushrooms), ib.
purée d’artichauts, ib.
farcis aux truffes, 320
farcis aux champignons, ib.

Blanquette d’Agneau (lamb), 321

Croquettes d’Agneau, ib.

_Entrées of Pork._

Cotelettes de Porc à l’Indienne, 322
sauce remoulade, ib.
à la Siamoise, ib.
Bolognaise, 323
Jeune France, ib.

Filets de Porc à l’Hanovérienne, 324

Escalopes de Porc à la Lyonnaise, ib.

Langue de Porc demi salé (pig’s tongue), 325

_Doe Venison, or Chevreuil._

Cotelettes de Chevreuil à la Bohémienne, 325
sautés sauce poivrade, 326

Minced Chevreuil, 326

Of the Wild Boar, 327

Of Venison for Entrées, ib.

Cotelettes de Venaison en demi-glace, ib.
aux olives, 328
au jus de groseilles (currant jelly), ib.

Hashed Venison, ib.

Venison Pie, 329

_Entrées of Poultry._

_Turkeys._

Estomac de Dinde à la Turenne, 329
Jeune Comtesse, 330

Escalopes de Dinde en blanquette, ib.
á la Belle Fermière, 331

Emincée de Dinde à l’Italienne, ib.

Blanquette de Dinde au Jambon (ham), ib.

Filets de Poulardes à l’Ambassadrice, 332
Marie Stuart, ib.
Talma, 333
Russe, 334
Pierre te Grand, 335
Dumas, 336

Blanc de Poularde aux concombres (cucumbers), ib.

Cuisses de Poulardes à la Talleyrand de Périgord, 337
au Soleil, 338
à l’Ecuillère, ib.
farcis aux petits légumes (vegetables), 339
en fricassée à l’Hôtelière, ib.
a la Bayonnnaise, 340

Entrées of Spring Chickens, Pullets, Fowls, &c., ib.

Filets de Volaille à la Sévigné (fowl), 341
Néva, ib.
sauté au Suprème, 342
aux truffes, ib.
à la Béchamel, 343
aux champignons (mushrooms), ib.
à la Béchamel, ib.

Filets de Poulet à l’Ambassadrice, ib.
à la Strasbourgienne, 344

Filets de Volaille a la Duchesse, ib.

Epigramme de Filets de Volaille à la Josephine, 345

Filets de Volaille aux concombres (cucumbers), ib

Fricassée de Poulet à la Chevalière, ib
Ancienne, 347

_Spring Chickens._

Petits Poulets Printaniers sautés aux truffes (spring chickens), ib.

Poulet Printanier braisé à la Financière, 348

Petits Poulets Printaniers sauce rémoulade (chaude), ib

Poulet Printanier grillé aux champignons confite (pickled mushrooms), 349

Cuisses de Volaille truffés à la Périgord, ib.
à la Dino, 350
braisé aux concombres (cucumbers), ib.
braisé aux pois (peas), ib.
en fricassée à l’Ancienne, 351
à la Marengo, ib.

Poulet à la Provençale, ib.

Turban de Quenelles de Volaille à la Russe, 352

Quenelles de Volaille à l’Ecarlate, ib.
aux concombres, ib.
en demi deuil, 353
à la York Minster, 354
Pair de France, ib.
Silène, ib.

Boudins de Volaille à la Richelieu, 355
Sully, ib.

Croquettes de Volaille aux truffes, 356
au Jambon (with ham), ib.

Rissolettes de Volaille à la Pompadour, 357

Filets de Canetons aux petits pois (ducklings with peas), 358

Filets de Canetons à la chicorée, ib.
(with endive), ib.

Filets de Canetons à la macédoine de légumes (vegetables), ib.
an jus d’Orange, 359
farcis, ib.

_Entrées of Game._

_Hares._

Filets de Lièvre sauce Réforme (hare), 360
piqué sauce poivrade, ib.
à la Bourguignote, ib.
mariné en demi-glace, 361

Escalopes de Lièvre à la Chasseur, ib.

Cotelettes de Lièvre à la Dauphine, 362

Turban de Lièvre à la Péronne, ib.

_Rabbits._

Filets de Lapereau à la Valenciennes (rabbit), 363
Ecarlate, ib.

Turban de Lapereau à la Douarière, 364

Epigramme de Filets de Lapereau, ib.

Filets de Lapereau à la Musulmane, 365

Cotelettes de Lapereau aux petites rucines, ib.

Lapereau sauté aux truffes, ib.
à la Marengo, 366

Rabbit Currie, ib.

Fricassée de Lapereau, ib.

_Pheasants._

Faisans au velouté de Gibier (pheasants), 367
à la purée de Gibier, ib.

Filets de Faisans à la Comte de Brabant, 368

Filets de Faisans piqués aux légumes (vegetables), 368

Turban de Faisans en salmi, ib.

Filets de Faisans à la Marquise, 369
Maintenon, ib.

Turban de Quenelles de Faisans, 370

_Grouse._

Grouse à la Commodore, ib.

Filets de Grouse à la Paoli, 371
Chancelière, ib.

Salmi de Grouse aux truffes, 372

Grouse à la Ailsa, ib.

Turban de Quenelles de Grouse à la Moderne, 373

_Partridges._

Perdreaux à la Silène (partridges), ib.
grillés à la purée de Gibier, 374
aux choux (cabbage), ib.

Chartreuses de Perdreaux, ib.

Filets de Perdreaux aux petite légumes, 375
à la Florentine, ib.

Cotelettes de Perdreaux à la Bacchante, ib.
Douarière, 376
Duc de Chartres, ib.

Epigramme de Perdreaux à l’essence de Gibier, 377
aux Champignons (mushrooms), ib.

Turban des Filets de Perdreaux à la Périgord, ib.

Turban de Quenelles de Perdreaux à la Berri, ib.

_Wild Ducks._

Filets de Canetons Sauvages à l’essence
(wild ducklings), 378
Syrienne, ib.
au jus d’Orange, 379
au fumée de Gibier, ib.

Salmi de Canetons Sauvages aux truffes, ib.

Filets de Canetons Sauvages à la purée de Grouse, ib.

_Teal._

Turban de Filets de Sarcelles à la Modern, 380

Turban de Sarcelles à la Toulouse, ib.

Sarcelles an jus d’Orange (teal), ib.
à la Batelière, 381
macédoine de légumes, ib.
purée de champignons (mushrooms), ib.

_Woodcocks._

Filets de Bécasses à la Lucullus, 382
Talleyrand, ib.
Impérial, 383

Turban de Bécasses aux champignons, 383

Salmi de Bécasses (woodcocks), ib.
à la Joinville, ib.

Entrée de Bécasses à la Comtesse, 384

Bécasses à la Périgord, ib.
à l’essence, 385
à la Financière, ib.
purée, ib.

Snipes or Bécassines, ib.

_Plovers._

Plovers, ib.

Filets de Pluviers à la Marie Antoinette, ib.
aux truffes, 386
champignons (mushrooms), ib.

Filets de Pluviers à la Régence, ib.

Pâté chaud des Pluviers, 387

_Quails._

Quails, ib.

Cailles en macédoine de légumes aux feuilles de vignes (vine leaves), ib.
aux petits pois (peas), 388

Turban des Cailles à la Financière, ib.
aux concombres, ib.
à la purée de truffes, 389

Quails for Vol-au-vents, or Pâté chaud, ib.

_Pigeons._

Cotelettes des Pigeonneaux à la Parisienne (pigeons), ib.
à la Financière, ib.
aux pois verts, ib.
à la Suliman, 390

_Larks._

Turban of Larks à la Parisienne, ib.
aux fine herbes, 391
aux quenelles, ib.

Pâté chaud de Mauviettes (larks), ib.
gratinés, ib.

Vol-au-vent de Mauviettes, 392

OF THE ROASTS FOR SECOND COURSE.

Roast Turkey au cresson (watercress), 395
Turkey Barded, 396
Larded, ib.

Dindonneau truffé a la Périgord (turkey), ib.
farci, ib.

Roast Turkey à l’Anglaise, ib.

Turkey Poults, ib.

Chapon rôti au cresson (with watercress), 398

Poularde à la Demidoff, ib.
rôti à la Stäel, 399

Poulet rôti (roasted), ib.

Spring Chickens, ib.
à la Forrester, ib.

Geese, 400

Ducklings, 400

Canetons au vin de Madère, ib.

Bécasses à la Périgord, ib.
au jus d’orange, 401
d’échalote, ib.

Guinea Fowls, ib.

Pea Fowls, ib.

Pigeons, 402

Quails, ib.

Cailles à l’Eloise, ib.

Pheasants, 403

Faisans à la Galitzine, ib.

Grouse, 403
à la Bonny Lassie, ib.

Ptarmigans, 404

Ptarmigan à la Charles the Twelfth, ib.

Black Cocks and Gray Hens, 405

Partridges, ib.

Dun Birds, ib.

Wild Ducks and Pintails, ib.
à la Chasseur, 406
Widgeons, ib.

Teal, ib.
au jus d’orange, 407

Plovers, ib.

Of the Woodcock, ib.

Woodcocks à la Stäel, 408
fumée de Gibier, ib.
Piedmontaise, ib.

Larks, ib.

Snipes, 409

Hares, ib.

Leverets, ib.

Rabbits, ib.

SAVOURY DISHES FOR SECOND COURSE.

_The Boar’s Head_, 410

Of the Boar’s Head à l’Antique, 411

Ribs of Beef à la George the Fourth, 413
Bolingbroke, 415
froid a la Bohémienne, ib.

Filets de Bœuf farcis à la Dr. Johnson, 416

Cold Ox Tongues, 417

Tongue à la Lancret, 418
Printanière, ib.
Comédienne, ib.

Cold Ham, 419

Fillet of Veal à la Pontoise, ib.
Cardinale, 420

Loin of Veal au Jambon, ib.
Dame Blanche, 421

Galantine de Veau au Jambon, ib.

Pâté de Veau au Jambon, 422

Cotelettes de Veau à la St. Garat, 423
Princesse, 424

Ris de Veau à la Chinoise, ib.

Cotelettes de Mouton braisé aux navets, 425

Turban de Cotelettes de Mouton à la Fermière, ib.

Carbonade de Mouton, 425

Ballottins d’Agneau à la de Bazan, 426
à la Catalanaise, ib.

Cotelettes d’Agneau à la Gelée, 427
froid à la Princesse, ib.

Galantine de Dinde, ib.
aux foies gras, 428
à la Volière, ib.

Pâté de Dinde au blanc de Volaille, 429

Galantine de Poularde à la Persane, 430

Pâté de Volaille aux Truffes, 431

Poulardes à la Mazagran, ib.
Banquière, 432

Poulets Printaniers à la Santa Cruz (spring chickens), 433
à la Princesse Royale (ditto), ib.

Poularde à la Guillaume Tell (capon), ib.

Chaud froid de Poularde, 434
à la Pembroke, 435
en mayonnaise, ib.

Filets de Poulardes à la Nesselrode, ib.
Ravigote, 436

Petits Canetons en aspic (duckling), ib.

Salade de Volalile (fowl), 437

Salade de Filets de Poularde à la Brunow, ib.

Poulets Printaniers à la Masaniello (spring chickens), 438

Moule d’Aspic à la Royale (mould), ib.

Galantine de Faisan aux Truffes (pheasants), 439
Faisans à la Volière, ib.

Pâté de Faisans aux Truffes, ib.

Filets de Faisans à la Prince George, 440

Chaud froid de Filets de Faisans, ib.

Grouse, 441

Galantine de Grouse à la Montagnard ib.

Salade de Grouse à la Soyer, ib.

Perdreaux à la Downshire (partridges), 442

Galantine de Perdreaux à la Volière (partridges), 443

Pâté de Perdreaux (ditto), ib.

Bécasses à la d’Orléans (woodcocks), ib.

Pâté froid de Mauviettes (cold), 444

Salade de Homard à l’Indienne, 445

Mayonnaise de Homard à la gelée, ib.

Miroton de Homard à la Cardinale (lobster), ib.

Homard en Aspic (ditto), 446

Homard au gratin (ditto), ib.

Crabs, 447

Coquilles aux Huîtres (oysters), ib.

Salade de Filets de Soles, ib.

Filets de Soles aux Concombres, 448

Truites marinées en mayonnaise (trout), ib.

Darne de Saumon marinée (slice of salmon), ib.

Galantine d’Anguille (eels), 449

VEGETABLES FOR SECOND COURSE.

Asparagus, 450

Asperges en petits pois (ditto with peas), ib.

Sea-Kale, 451

Céleri à la Moëlle de Bœuf (marrow), ib.

Céleri à la Chetwynd, 452

Salsifis à la Poulette, ib.

Salsifis à la Moëlle de Bœuf (marrow), 453

Fried Salsifis, ib.

Concombres farcis en demi-glace, ib.
à la crème, 454

Croustade aux Concombres, ib.

Vegetable Marrow, ib.

Jerusalem Artichokes, 455

Cauliflowers and Brocoli, ib.

Choufleurs au Parmesan (cauliflowers), 456

Artichokes, ib.
à la Barigoule, 457

Artichauts à la Bordelaise, ib.
à l’Italienne, 458
au Velouté, ib.
à la Bruxellaise, 459

Peas, ib.
au sucre Anglo-Français, 460
à la Française, ib.

French Beans, 461
sautés au beurre (butter), ib.
aux fines herbes, ib
à la Poulette, ib.

Brussels Sprouts sautés au beurre, 462
à la Maître d’Hôtel, ib
à la Crème en turban de Concombres, ib.

Spinach, 463
au jus, ib.
à la Française, ib.
au sucre (sugar), 464

Endive au jus, ib.

Sorrel, ib.

Laitues braisée à la Pensionnaire (lettuces), 465
farcis, ib.

Fèves de Marais (Windsor beans), 466

White Haricots (beans), ib.

Haricots blancs à la Brétonne, 467
à la Maître d’Hôtel, ib.

Tomates au gratin, ib.
à la Piémontaise, 468

Mushrooms plain broiled, ib.
farcis, ib.

Croute aux champignons, ib.

Young Carrots in their glaze, 469

Young Turnips in their glaze, ib.

Oignons Printaniers au Sirop dorée (spring onions), ib.

Macédoine de Légumes Printanière (spring vegetables), ib.

Pommes de Terre à la Maître d’Hôtel (potatoes), 470
sautées au beurre, ib.
à la Lyonnaise, ib.

Lentilles, 471
à la Comte au riz (rice), ib.

Truffles, 472

Truffes an vin de Champagne, ib.

Croute aux Truffes, 473

Truffes en croustade à l’Italienne, ib.
demi Piémontaise, ib.
à la Dino, 474

Omelette aux fines herbes, ib.
au Jambon (ham), ib.

Omelette aux Truffes, 475
aux Champignons (mushrooms), ib.
aux Olives, ib.
à la Jardinière, ib.
aux Huîtres (oysters), ib.
aux filets de Soles, 476
aux Moules (muscles), ib.
de Homard (lobster), ib.
au Sucre (sugar), ib.
au Confiture (preserve), ib.
au Rhum, 477

ENTREMETS.

Observations upon Pastry, 478

Of different sorts of Paste, ib.

Puff Paste, 479
with Beef Suet, 480

Half Puff Paste, ib.

Pâte à dresser, 481
fine or Pâte à foncer, ib.
d’Office or Confectioner’s Paste, 482
d’Amande (almond), ib.

Pastillage or Gum Paste, 483

Vol-au-vents, ib.
de Pêches (peaches), 484
d’Abricots, 485
of Greengages, ib.
de Cerises (cherries), ib.
de Poires (pears), ib.
de Pommes (apples), 486
d’Oranges, ib.

Gateau de Millefeuille à la Moderne (cake), ib.

Turban à la Crème aux Macarons amers, 487

Puit de Fruit aux Blanches Couronnes (well), ib.

Gateau de Pithiviers (cake), 488

Tourte d’Entremet à la Crème, 489
Marmelade de Pommes (apples), ib.
au Confiture (preserve), 490

Tartelettes pralinées aux Abricots, ib.
de Pèches (peaches), 491
aux Cerises (cherries), ib.
aux Groseilles vertes (green gooseberries), ib.
of Greengages, ib.
aux Fraises (strawberries), ib.
de Pommes (apples), 492
de Poires (pears), ib.
of Cranberries, ib.
d’Oranges, 493

Fauchonettes à la Vanille, ib.

Dauphines, 494

Tartelettes à la Pompadour, ib.

Mirlitons aux Fleurs d’Orange, ib.
aux Amandes, 495
au Citron, ib.

Petits Vol-au-vents à la Chantilly (small), ib.
aux Abricots, ib.
à la Gelée mousseuse, 496

Petits Puits aux Pistachios, ib.

Gateau fourré à la Crème, ib.

Gateau fourré au Confiture (preserve), 497
ou d’Artois, aux Pommes (apples), ib.
Anglo-Français, ib.
Petits au Confiture (small), 498
(round) Petits, ib.
Petits aux Amandes, 499
Petits Meringué, ib.

Pâtisserie d’Amandes à la Condé, ib.

Turban de Condé à la Rhubarbe, 500

Petits Gateaux d’Abricots, ib.
renversés, ib.

Petites Bouchées à la Pâtissière, 501

Eventail aux Cerises (cherries), ib.

Petits Gateaux à la Royale, ib.

A Flan of Puff Paste, 502
de Pommes à la Portugaise (apples), ib.
Poires (pears), 503

Flanc à la Crème pralinée, ib.

Pâté à Choux, 504

Petits Choux à la Crème, ib.
aux Amandes, ib.
à la Comtesse, 505
en Gimblettes, ib.

Petits Pains à la Crémière ib.

Madeline au vin de Porto, 506

Genoises, ib.
fourrées, ib.
à l’Orange, 507
aux Pistaches, ib.

Darioles, ib.

Biscatelles, 508

Gateaux à l’Indienne (cakes), ib.

Gouffres aux Pistaches, ib.
à l’Allemande, 509
à la Vanille, ib.
Flamande, ib.
Casalesry, 510

Red Nougat, ib.

Small Cups of Nougat, 511

Nougat d’Abricot (apricot), ib.

Châtaignes Croquantes (crisp chesnuts), 512

Amandes Croquantes, ib.

Meringues à la Cuillière, ib.

Turban de Meringues, 513
glacé (iced), 514

Petits Meringues aux Pistaches, ib.

Champignons en surprise, ib.

Biscuit manqué aux Amandes, 515
au Rhum, ib.

Calf’s Foot Jelly, 516

Gelée de Dantzic aux Fraises (strawberries), 518
Maresquin aux Pèches ib.
Noyeau aux Abricots, 519
Macédoine aux Fruits de belle saison, ib.

Bordure de Poires en gelée (pears), 520

Gelée au Rhum, ib.
Mousseuse à l’Eau de Vie, ib.
demie chaude froide marbrée, 521
fouettée aux Fruits, ib.
à l’Ananas, ib.

Orange Jelly, 522
in the skins of the oranges, ib.

Gelée de Fraises (strawberries), 523
d’Abricots, ib.
à la Bacchante, ib.
de Fleurs d’Orange au vin de Champagne, 524

Pain de Fruit à la Russe, ib.

Crème à la Vanilleib.
aux Pistaches, 525
à l’Ananas (pine-apples), 526
aux Amandes, ib.
d’Orange, ib.
aux Fraises (strawberries), 527
d’Abricots, ib.
au Ponche (punch), ib.
au Maresquin, 528
Noyeau, ib.
Café, ib.
Caramel, ib.

Bavaroise aux Fraises (strawberries), 529
Framboises (raspberries), ib.
Abricots, ib.
Poires, 530
Pommes (apples), ib.
Pistaches, ib.
à l’Ananas (pine-apples), 531
Marasquin, ib.
Ponche (punch), ib.

Charlotte Russe, 532
Prussienne, ib.
Russe en mosaïque, ib.
Russe aux liqueurs, 533
aux Fraises (strawberries), ib.

Gâteaux aux Fruits de belle saison, ib.

Charlotte de Pommes an Beurre, 534
à la Confiture (preserves), 535

Chartreuse de Pommes (apples), ib.

Suédoise de Pommes (do.), 536

Pain de Pommes à la Russe, ib.

Croquettes de Pommes, ib.

Pommes au Riz, 537

Poires au Riz (pears), ib.

Abricots au Riz, 538

Pommes au Riz en Timbale (apples), ib.
à la Trianon, ib.

Pommes Meringuées, 539
à la Vestale, ib.
au Beurre (butter), 540

Miroton de Pommes, ib.

Beignets de Pommes, 541
d’Oranges, ib.
de Pêches (peaches), 542
d’Abricots, ib.

Croquettes de Riz (rice), ib.
Crème au Riz, 543
Macaroni, ib.
Vermicelle, ib.

Crème Frite à la Pâtissière, ib.

Beignets Soufflés à la Vanille, 544

Frangipane, ib.

Omelettes à la Célestine, 545

Pannequete à la Confiture (préserve), ib.

REMOVES. SECOND COURSE.

Gâteau Britannique à l’Amiral, 548

Hure de Sanglier glacé en surprise (boar’s head), 549

Cygne glacé en surprise (swan), 550

Jambon glacé en surprise (ham), 551

Gigot de mouton bouilli glacé en surprise (leg of mutton), 552

Selle de Mouton a la Jardinière en surprise (saddle), 553

Côtelettes de Mouton glacé en surprise, ib.

Haunch of Lamb glacé en surprise, 554

Shoulder of Lamb glacé en surprise, ib.

Côtelettes d’Agneau à la Réforme en surprise aux Champignons (mushrooms), 555

Chapon en surprise glacé aux Fruits, ib.

Petits Poussins en surprise à la Sutherland, 556

Dindonneau en surprise à la Gondolière (turkey), 557

Peacock à la Louis Quatorze, 558

Faisans en surprise glacé an Chocolat, ib.

Maniveau de Champignons glacé en surprise, 559

Turban de Condé glacé à l’Ananas, 560

Bombe demi glace à la Mogador, ib.

Cérito’s Sultane Sylphe à la Fille de l’Orange, 561

Gâteau glacé à l’Eloise (cake), ib.

Biscuit Mousseux glacé, en caisses (in, cases), ib.

Soufflé glacé an Curaçoa, 563

Pouding Soufflé glacé à la Méphistopheles, ib.

Brioche, 564

Baba, 565

Brioche au Fromage, 566

frite nu vin de Madère, ib.

Nougat aux Fraises (strawberries), 567

Croque en bouche, 568

Meringue Pagodatique à la Chinoise, 569

à la Parisienne, 571

Nesselrode Pudding, ib.

Pouding de Cabinet glacé, 572

Glace Meringue au four, ib.

Plombière, 573

Plombières Mousseuses à l’Orange, ib.

Gâteaux de Fruit à la Gelée d’Orange mousseuse (frothed), 574

Gateau Soufflé à l’Essence de Ponche, ib.

_Of large Souffles for Removes._

Soufflé à la Vanille, 575
Fleur d’Orange (orange-flower), 576
au Café vierge (green coffee), ib.
à ta Crème de Riz (ground rice), ib.
au Citron, ib.

Soufflé au Macaroni, 576
Tapioca, 577
Rhum, ib.

Omelette Soufflée, 578

Omelette Soufflée à l’Antiquaire, 578
à la Crème, 578

Soufflé au Gingembre (ginger), ib.
Cerises (cherries), ib.
jus d’Orange et au Zeste praliné (burnt orange-peel), ib.

Biscuits Soufflés à la Crème, 580

Fondue au Parmesan et Gruyère, ib.
à la Napolitaine, 581
Petites au Pâte d’Italie, ib.
(simple method), ib.
Petites (en caisses) au Stilton (in cases), 582

Ramequins, ib.

Petits Ramequins au feuilletage, ib.

Diablotins au Gruyère, 583

Croquettes de Macaroni au Fromage, ib.

APPENDIX.

Aspic, 585

Mayonnaise à la gelée, 587
aux fines herbes, ib.
en Ravigote verte, ib.
ordinaire, 588
à la Provençale, 589

Montpelier Butter, ib.

Forcemeat for raised pies, ib.
of Liver for game pies, 590

Sponge cake, ib.

Savoy Cake in mould, 591
Biscuits, 592

To clarify Isinglass, 592

Glace Royale or Iceing, 593

Chocolate Iceing, ib.

Sugar in grains, 593

To colour Sugar in grains, ib.

Vanilla Sugar, 594

Lemon Sugar, ib.

To clarify and boil Sugar, ib.

Sucre filé (sugar threads), 596

Ice Cream Vanilla, 597
Coffee, 598
Chocolate, ib.
Pineapple, ib.
Lemon, 599
Orange, ib.
Apricot, ib.
Strawberry, 600

Marmalade Apple, ib.
Apricot, 601
Quince, ib.
Apricot (transparent), ib.
Cherry, 602
Strawberry, ib.
Raspberry, ib.

Jelly Apple, 603
Quince, ib.
Currant and Raspberry, ib.
Currant, 604

To preserve Tomatas, ib.

Table of the Wealthy.

Service Pagodatique, 606

Bill of fare (diner pour dix personnes), 607

Diner Lucullusian à la Sampayo, 608

Bill of fare (Reform Club), 609

Dialogue Culinaire between Lord M---- H---- and A. Soyer, 611

Description of Kitchen of the Reform Club,
with sectional and ground plan, and numerous apparatus, 613

END OF CONTENTS TO THE KITCHEN OF THE WEALTHY.

MY KITCHEN AT HOME.

PAGE

My Table at Home.

Prefatory Address, 631

Reference to Plan of My Kitchen at Home, 632

Plan of My Kitchen at Home, 633

Reference to Plans of Bachelor’s and Cottage Kitchens, 634

Plan of the Bachelor’s Kitchen, 635

Cottage Kitchen, ib.

Bill of Fare for Eight Persons, 636

PLAIN JOINTS.

Of the Choosing and Roasting of Plain Joints, 637

Sirloin of Beef, 639

Ribs of Beef, 640

Rump of Beef, ib.

Baron of Beef, 641

Round of Beef, ib.

Aitch-bone of Beef, 643

Brisket of Beef, ib.
à la Garrick, ib.

Haunch of Mutton, ib.

Soyer’s Saddle-back of Mutton, 644

Saddle of Mutton, 645

Leg of Mutton, ib.
Shoulder of Mutton, ib.

Loin of Mutton, ib.

Neck of Mutton, ib.

Boiled Leg of Mutton, ib.

Shoulder of Mutton, 646

Saddle-back of Welsh Mutton, ib.
Haunch do., ib.
Saddle do., ib.
Leg do., ib.
Loin do., ib.
Neck do., ib.
Shoulder do., ib.

Lamb, ib.

Fillet of Veal, 647

Loin of Veal, ib.

Breast of Veal, ib.

Shoulder of Veal, 648

Neck of Veal, ib.

Knuckle of Veal, ib.

Leg of Pork, ib.

Salt Pork, ib.

MADE DISHES.

French Pot-au-feu, 649

SOUPS.

Julienne Soup, 652

Mutton Broth, 653

Irish Mutton Broth, ib.

A very simple receipt for the Scotch Cock-a-leeky, ib.

Ox-tail Soup, 653

Ox-cheek Soup, 654

New Mock Turtle Soup, ib.

Brown Mock Turtle Soup, ib.

Mulligatawny Soup, 655

Giblet Soup, ib.

Green Pea Soup, ib.

Winter Pea Soup, ib.

Purée of Vegetable Soup, 656

Maigre Soup, ib.

Onion Soup Maigre, ib.

Vermicelli Soup, ib.

Macaroni Soup, ib.

FISH.

Turbot, 656

Turbot, the new French fashion, 657
à la Crême, ib.

John Dorée, Boulogne fashion, ib.

Salmon, Plain Boiled, ib.
Sauce Matelote, ib.

Cod Fish, Plain Boiled, ib.
sauced over with Oyster Sauce, ib.

Haddocks, 658

Baked Haddocks, ib.

Soles, Fried, ib.
the Jewish fashion, ib.

Sole à la Meunière, ib.
aux Fines Herbes, ib.

Fried Whiting, ib.

Whiting au Gratin, ib.

Red Mullets, 659

Mackarel, ib.
à la Maître d’Hôtel, ib.

Gurnets, ib.

Boiled Gurnet, ib.

Herrings boiled with Cream Sauce, ib.

Skate, ib.

Flounders, 660

FRESH-WATER FISH.

Pike, 660
Sauce Matelote, ib.

Stewed Carp, ib.

Carp, Sauce Matelote, ib.

Truite à la Twickenham, 661
Burton, ib.

Tench, Sauce Matelote, ib.
with Anchovy Butter, ib.

Perch fried in Butter, ib.
Hampton Court fashion, ib.

Eels, Fried, 662

Stewed Eels, Sauce Matelote, ib.

Gudgeons, ib.

Escaloped Oysters, ib.

Stewed Oysters, ib.

Gratin of Lobsters, ib.

SIMPLE HORS-D’ŒUVRES.

Rissoles of Oysters, 663
Lamb, ib.

Rocambole, or Croquettes of Meat, Game, or Poultry, ib.

Lamb’s Fry, ib.

REMOVES SIMPLIFIED.

Stewed Rump of Beef, ib.
with Onions, 664

Stewed Rump Steak with Oyster Sauce, ib.

Ribs of Beef à l’Hôtellère, ib.

Beef à la Mode, ib.

Another method, 665

Ox Tongue, ib.

Loin of Veal with Stewed Celery, ib.
White Sauce, ib.

Dress Fillet of Veal for Remove, 666

Breasts and Necks of Veal, ib.

Half Calf’s Head with White Sauce, ib.
in Currie, ib.
à la Vinaigrette, 667
broiled, Sauce Piquante, ib.

Large Veal Pie, ib.

Saddle of Mutton à la Bretonne, ib.

Leg of Mutton Basted with Devil’s Tears, ib.
the Housewife’s Method, ib.

Shoulder of Mutton, Savoyard’s Method, 668
à la Polonaise, ib.
Provençale fashion, ib.

Saddle of Lamb, Berlin fashion, ib.

Leg or Shoulder of Lamb with Peas, ib.
with French Beans, ib.

Boiled Leg of Lamb with Spinach, 669

Neck of Lamb à la Jardinière, ib.

Lamb’s Head Broiled, with Mince Sauce or Sauce Piquante, ib.

Loin or Neck of Pork à la Bourguinotte, 670
Normandy fashion, ib.

Pig’s Cheek, a New Method, ib.

Sucking Pig, ib.

Roast Turkey, 670

Braised Turkey, ib.

Capons or Poulardes, 671

Fowls with Mushroom Sauce, ib.
Spring Vegetables, ib.
Braised Fricassee Sauce, ib.

Roast Goose, ib.

Ducks, 672
à l’Aubergiste (or Tavern-keeper’s fashion), ib.

Simplified Entrées, ib.

SAUCES.

Melted Butter, 673

New and Economical Lobster Sauce, ib.

Lobster Sauce à la Crême, ib.
simplified, 674

Shrimp Sauce, ib.

Anchovy Sauce, ib.

Oyster Sauce, ib.
another way, ib.

Caper Sauce, 674

To chop Onions, Herbs, &c., ib.

To make a Colouring or Browning from Sugar, 675

ECONOMICAL MADE DISHES.

Fillet of Beef, ib.

A new Steak, 676

Fillet or Steak à la Maître d’Hôtel, ib.

A new Mutton or Lamb Chop, ib.

Veal Cutlets, 677

Pork Chops, ib.

Pork or Veal Chops Fried, ib.

Hashed Beef, 678

Remains of Salt Beef, ib.

Ox Tails en Currie, ib.

Ragout of Ox Tails, 679

Ox Cheeks, ib.
Kidneys, ib.

Calf’s Head, 680
Brains and Tongue, ib.

Veal Cutlets, the English Method, ib.

Sweetbreads, 681

Calf’s Liver Stewed, French fashion, ib.
Fried, ib.

Minced Veal and Poached Eggs, 683

Mutton Cutlets sautés, 683
sautés with Vegetables, ib.
Irish Method, ib.
Broiled, ib.
Harricoed, 684

Ragout of Mutton en currie, ib.

Mutton Currie, ib.

Pork Cutlets sautés, ib.
aux Cornichons, 685
Sauce demi Robert, ib.

Hashed Pork, ib.

Pig’s Liver, ib.

Pig’s Kidneys, 686

Black Puddings, ib.

Excellent Sausage Cakes, 687

Pig’s Feet, ib.

MADE DISHES FROM POULTRY.

Blanquettes of Turkey, ib.

Boudins of Turkey, 688

Turban of Croquettes, ib.

Minced and Grilled Turkey, ib.

Devilled Turkey, ib.

Goose Hashed, ib.

Stewed Duck and Peas, ib.

Duckling with Turnips, 689

Fricassee of Fowl or Chicken, ib.
with Mushroom, ib.

Currie of Fowl, Oriental fashion, ib.

Broiled Fowl, ib.

Fowl Sauted in Oil, 690

Fricassee of Rabbits, ib.

Gibelotte of Rabbits, ib.

Currie of Rabbit, ib.

Rabbit Pies, 691

Pigeon Pies, ib.

Pigeons in Compote, ib.

Stewed Pigeon with Peas, ib.

GAME.

Pheasants, Partridges, Grouse, Black Game, Woodcocks, etc., 691

Small Pheasants, the Miller’s Fashion, 692

Pheasant with Cabbage, ib.

Hashed Pheasant, ib.

A plain Salmi of Pheasants, ib.

Grouse, Scotch Fashion, ib.

Partridges à la Jardinière, 693

Partridges with Cabbage, ib.

Partridges Sauted with Mushrooms, ib.

Woodcocks, Downshire Fashion, ib.
à la Chasseur, ib.

Hashed Woodcocks, ib.

Snipes à la Minute, 694

Plovers with English Raw Truffles, ib.

Wild Duck, ib.

Hashed Wild Duck, ib.

Widgeons, ib.

Teal, a New Method, ib.

Teal à la Sans Façon, 695

Larks à la Minute, ib.

Lark Pie, ib.

Jugged Hare, ib.

Another and more simple Method, ib.

MEAT PIES AND PUDDINGS.

Rump Steak Pie, ib.

Mutton Pie, 696

Lamb Pie, ib.

Beef Steak Pudding, ib.

SECOND COURSE, KITCHEN AT HOME.

Salad of Cold Meat, 698

Lobster Salad, ib.

Fish Salads, 699

Potato Salad, ib.

Plain Salad à la Française, ib.

Jelly of various kinds of Fruit, 700

Orange Jelly, ib.

Whipped Orange Jelly, 701

Lemon Jelly, 701

Currant and Raspberry Jelly, ib.

Strawberry Jelly, ib.

JELLIES OF LIQUEURS AND SPIRITS.

Maresquino Jelly, ib.

Syrup of Almond, Iced à la Varsovienne, a substitute for Blancmange, 702

Pineapple Cream, ib.

Prussian Cream, ib.

BOHEMIAN JELLY CREAMS.

Strawberry, ib.

Apricot Bohemian Cream, ib.

French Custard Cream, 703

Coffee Custard Cream, ib.

Coffee Custard Cream, White, ib.

Chocolate Custard Cream, ib.

Almond Custard Cream, 704

Cabinet Pudding, ib.

Bread Pudding, ib.

Ground Rice Pudding, ib.

Rice Pudding, 705

Macaroni Pudding, ib.

Gateau of Rice, ib.

Fruit Puddings, ib.

Pastry, 706

Short Paste for Fruit Tarts, ib.

Apricot Tarts, ib.

Greengage Tart, 707

Apple Tart, ib.

French Fruit Tart, ib.

Plain Soufflé Puddings, 708

Soufflé Rice Pudding, ib.

Fruits Meringued, ib.

Snow Eggs, 709

Plum Pudding, ib.

Currant Pudding, ib.

Sweet Macaroons, 710

Bitter Macaroons, or Ratafias, ib.

Mince Meat, ib.

Mince Pies, ib.

MISCELLANEOUS.

Description of the Composition of this Work, xi

Soyer’s New Mode of Carving, xiv

Directions for Carving, xv

Soyer’s Tendon Separator, xxi

Directions for Larding, xxv

Meat, Poultry, &c., xxvi

Fish, xxii

Vegetables and Fruit, ib.

How everything should be in Cooking, xxx

Braised Roasted Turkey, Capon, or Fowl, xxvi

Amateur’s Receipts, ib.

Bouquet de Gibier, or Sporting Nosegay, xxxii

Number of Stewpans and other Kitchen Utensils required, &c., xxxiv

Economical Mode of Making Coffee, 711

Monster Bill of Fare, 712

New Pagodatique Entrée Dish, 713

The Celestial and Terrestrial Cream of Great Britain, 719

* * * * *

SOYER’S SAUCE.

DIRECTIONS FOR USE.

_For any kind of Cold Meat, Game, and Poultry._--Use it in moderation, as it is.

_For Mutton, Lamb, Pork, and Steaks._--When properly broiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish with a fork several times, then you will have a most exquisite gravy.

_Plain way for Hot Made-dishes._--In any sort of Hash it is a very great improvement.--For Made-dishes or Entrées, put four tablespoonfuls of Brown Sauce, six of Broth, and, when quite hot, add four tablespoonfuls of Soyer’s Sauce; just boil it, and pour over your Entrées.

_For General Purposes._--Put eight tablespoonfuls of water into a stewpan; when boiling, add four ditto of the Sauce, half an ounce of fresh butter, mixed with a quarter of an ounce of flour; stir quick on the fire; add, if required, a little salt; boil one minute, and pour over your dish of meat, game, or poultry.

SOYER’S SAUCES, one for Ladies and one for Gentlemen.

PRINCIPAL AGENT--MESSRS. CROSS & BLACKWELL, SOHO SQUARE; AND MANUFACTURED AT 33, FRITH STREET, SOHO.

LIST OF M. SOYER’S CULINARY PRODUCTIONS.

DÉLASSEMENTS CULINAIRES: containing La Fille de l’Orage--Le Rêve
d’un Gourmet--Le Plat Pagodatique--and La Crême de la Grande
Bretagne. Published by JEFFS, Burlington Arcade. Price 3_s._

THE CREAM OF GREAT BRITAIN, in French and English. Published by
JEFFSs Price 1_s._ 6_d._

KITCHEN PLAN OF THE REFORM CLUB. Lithographed. Price 10_s._

SOYER’S CHARITABLE COOKERY; or the Poor Man’s Regenerator. Price
6_d._

Captain White’s Curry Paste and Powders.

Having used the above for a considerable time, I am quite satisfied that in the preparation of various dishes of Curry, none can be employed with better advantage, and of finer flavour. The several ingredients are so well proportioned, that Capt. White’s Curry Paste and Powder possess a delicacy of taste not always to be met with in India.--A. S.

SOLD AT 33, FRITH STREET, SOHO SQUARE.

* * * * *

MADAME SOYER.

INTRODUCTION TO HER PORTRAIT, AND BIOGRAPHY.

A general, indeed almost universal, interest has been evinced for the loss of the late Madame Soyer, by reason of her celebrity as an artist, whose close adherence to nature procured for her in France (from her pictures which were exhibited in the Louvre in Paris) the famed name of the English Murillo. Her paintings evinced a great partiality for the same subject, and a like boldness of effect and sentiment were introduced in all her compositions, though never having copied or tried to imitate this celebrated master.[30] The amiable character of a life but too short, induces me to give an engraving from a portrait of herself, the finished touches of which were put upon the canvas but a few days previous to her lamented decease; her career was one, while it lasted, of great success, and must, had it not been so fatally brought to a close, have resulted in the highest fame; as it was, crowned heads of many nations paid homage at the shrine of her talents, and the cultivated sensibility of the aristocracy of this and other civilized nations has at once appreciated her artistic excellences by the spontaneous expression of admiration upon the examination of her works.

I feel, and am proud in the possession of such an emotion, most strongly--I trust not too much so,--upon this sensitive point. Such reasons, together with the fact that Madame Soyer being an English woman, are amongst my motives for giving here a short biography of her private and industrious life, which, although it appeared in nearly every journal of interest at the period of her unexpected death, will yet, I am assured, possess claims upon the sympathy of her countrymen and women.

In the fullness of my own individual regard for her memory and of her rare gifts, and with a view to perpetuate a memorial of her extraordinary genius, I have for some while been adding to my collection, and at any expense, all those of her paintings which may come within my reach.

The last purchase I made was No. 43 in the catalogue, a Buy-a-Broom Girl and Boy, from the celebrated Saltmarsh collection; this, and many of her other works are to be met with in the galleries of men of the greatest taste and judgment.

BIOGRAPHY.

“AUGUST 29. Died in London, in her 29th year, Emma, the wife of M. Soyer, of the Reform Club House, Pall Mall.

“Madame Soyer (formerly Emma Jones) was born in London in 1813. Her father died when she was only four years of age, and left her to the care of a fond mother, who sacrificed the prospect of an increasing fortune to devote her time entirely to the education of her child, who showed great inclination for study. The usual instructions were received with success, the French and Italian languages soon acquired, and music became a favorite amusement; in fact, it appeared that whatever was undertaken was of easy accomplishment.

“About the year 1817, M. Simonau, a Flemish artist, pupil of the celebrated Baron Gros, visited London, and brought with him some of his works, which were purchased by an antiquary, who advised him to open an academy for drawing and painting, which he did, and in a short time gained great celebrity. Mrs. Jones having heard of the fame of M. Simonau, went to him with her little girl, and wished him to give her lessons; the extreme youth of the child at first made him hesitate, but at length he consented, and when Emma had been with him about six months, she showed such decided talent, that her mother proposed to remunerate him for the loss of all his other pupils if he would give his whole time to her daughter’s instruction; to this, after some consideration, he agreed, and every succeeding year her improvement was so great, that before the age of twelve she had drawn more than a hundred portraits from life with surprising fidelity.

“During the same time she advanced wonderfully in music, under the eminent pianist, Ancot, who, at that time, was patronized by her Royal Highness the Duchess of Kent, and was a great friend of Rossini and Weber--the last of these heard little Emma play a passage of his ‘Der Freischutz’ with so much execution, that he declared, in the most flattering terms, that she would become a brilliant star in the musical world. M. Ancot strongly recommended that she should adopt music as a profession; and, as her mother feared that drawing would injure her health, his opinion was for some time adopted. Through the following circumstances, however, painting was finally chosen instead of music. Mrs. Jones (who, in 1820, had become the wife of M. Simonau) having gone to the continent for her health, young Emma one day looking out of a window at Dunkirk, saw some children blowing bubbles, and immediately, with a piece of charcoal, made a sketch of the group upon the wall: the execution of this rude drawing evinced so much power, that it was at once finally decided by her mother and M. Simonau to adhere to the original intention of making painting her principal study, and that music should only be cultivated as an accomplishment. A few years after a picture from this sketch was sold at Liverpool for sixty pounds.

“At an early age many original paintings and portraits bore ample testimony to the perseverance of the mother, the care of the master, and the genius of the young artist.

“In 1836, Miss Emma Jones was married to M. Soyer at St. George’s church, Hanover square.

“In 1839, the poor mother died, happy that her daughter had attained eminence by her talents, and enjoyed prosperity with the husband of her choice. But, alas! the happiness of nearly six years was destroyed in a few hours; Madame Soyer was taken in premature labour, and died on the same day, regretted by all who knew her. She was of a most amiable and cheerful disposition, a kind friend, excellent and affectionate wife, too modest to set much value upon her works, leaving the palette to attend to her household duties.

“The acuteness of her husband’s feelings was painfully increased by his unfortunate absence, being at Brussels at the time with the suite of the Duke of Saxe Cobourg-Gotha, who had seen M. Soyer in his culinary department at the Reform Club, and having greatly admired several of Madame Soyer’s pictures, did her the honour to subscribe for a print from her picture of the ‘Young Israelites,’ which has since been dedicated, by permission, to his Serene Highness.”[31]

“The death of this lady has been a source of great regret to all the lovers and encouragers of art. Cut off at a moment when her reputation was about to make her fortune, and when, in spite of all obstacles, her merits were become known to her countrymen, it is a sad reflection that she can no longer enjoy the encomiums she so justly deserves, nor share in those rewards which were about to be conferred on her. Besides an immense variety of drawings, sketches, and studies, she had painted upwards of 400 pictures, some of them of very high merit, and some of them which, when exhibited in the Louvre, obtained the highest meed of praise. No female artist has exceeded this lady as a colorist, and very few artists of the rougher sex have produced portraits so full of character, spirit, and vigour, and that boldness and breadth of light and shadow which constitutes one of the highest triumphs of art. She was exceedingly clever in recognizing the character of those who sat to her, so that her portraits convey the mind as well as the features of the sitters, their thoughts and sentiments. Her group, already mentioned, depicting Two Boys selling Lemons, has been recently engraved by Gerard of Paris, in mezzotint, and is a fine illustration of the talents of the deceased. It partakes of the style of Murillo; but, though in his manner, it has not the subserviency of imitation, nor the stiffness of copy. There are a few of Madame Soyer’s paintings at the Reform Club-house, which will well repay a visit from those who have a taste for genuine merit and real nature.”--_Times._

The three following letters are selected from a numerous correspondence, as exhibiting at once sympathy for her loss, and admiration for her talents.

“Gotha, le 4 Janvier, 1843.

A MONSIEUR ALEXIS SOYER.

“MONSIEUR,

“Je vous suis très obligé du dessin original fait du feue Madame
votre épouse, ainsi que des gravures d’après le tableau des jeunes
Israelites, que vous avez bien voulu m’envoyer.

“C’est avec beaucoup d’intérêt que j’adjoindrai à ma collection de
dessins les produits d’un talent aussi distingué que celui de feue
Madame Soyer.

“En vous disant mes remercîmens et en souhaitant que le temps
adoucit votre grande et juste douleur sur sa perte prématurée, je
vous assure encore de toute mon estime.

“ERNEST DUC DE SAXE-GOTHA.”

“Cambridge House, le 21 Mai, 1846.

“MONSIEUR,

“Je suis chargé de la part de S. A. R. Monseigneur le Duc de
Cambridge de vous remercier pour l’envoi des trois tableaux, peints
par feue Madame votre épouse, qui ont été dûment admirés et
appréciés, non seulement par S. A. R., le Duc, mais aussi par
Madame la Duchesse, ainsi que par ceux à qu’il a été donné de les
voir.

“J’ai l’honneur d’être, Monsieur,

“Votre très humble et obéissant serviteur,

“LE BARON DE KNESEBECK.”

“Stafford House, Vendredi.

“La Duchesse de Sutherland présente ses compliments à M. Soyer, et
accepte avec plaisir la dédicace de la gravure[32] d’après le
tableau peint par feue Madame Soyer.

“Elle a appris avec bien du regret la perte immense qu’il a faite.”

MEMORIAL TO THE LATE MADAME SOYER, THE CELEBRATED ARTIST.

“The inauguration of a splendid monument, erected to the memory of Madame Soyer, whose name is so intimately connected with the genius of art, took place on Sunday, before a numerous and distinguished party, at Kensal Green Cemetery. The design, which is quite new, is by M. Soyer, her husband, and reflects the greatest credit upon that gentleman, who is so well known from his position at the Reform Club. It consists of a pedestal, about twelve feet in height, surmounted by a colossal figure of Faith, with her right hand pointing towards heaven, and the left supporting a golden cross. At her feet, lightly floating upon clouds, are two cherubims, the one holding a crown over the head, and the other presenting a palm to a beautiful medallion of the deceased; the latter executed in white marble, and surrounded by the emblem of eternity. A palette and brushes, embellished with a wreath of unfading laurels, is gracefully placed beneath the medallion. M. Puyenbroaek, of Brussels, one of the principal sculptors to his Majesty the King of the Belgians, has added to his fame by this new example of his talent. Although the figures of the monument are larger than life, so light and elegant is their construction, that the observer might almost fancy they were leaving this terrestrial sphere, while the cherubims, poised upon the ascending clouds, convey such an idea of buoyancy, that one is led to believe that the heavy and solid stone (like the pure and eternal spirit of her who sleeps below) had taken its departure from earth, and was following that shade whose memory it was erected to perpetuate. We are informed that the palette and brushes, with the laurel and her initials, were sketched by the lamented artist the morning previous to her death, she being then in perfect health; while the medallion is from her portrait by M. Simonau, her father-in-law, and only master.

“Amongst the parties present at the inauguration we perceived the fair Cerito, bestowing upon the shrine of her sister artist a wreath _funéraire_, made from a crown placed upon her head in La Scala, at Milan, before several thousands of her country people. Such feeling impressed all with the highest respect for that fairy child of Terpsichore, and deserves a distinguished place in the history of art. The wreath, together with the palette of the artist, will be placed in a glass case, and fixed at the back of the pedestal. The inscription upon the pedestal will be simply the words ‘To Her,’ without any addition whatever.”--_Morning Post_, 1844.

EXTRACTS FROM THE PRESS.

“L’Angleterre sera vengée par une femme de l’échec dont Messieurs Foggo sont tombés les victimes. Madame Soyer de Londres nous a envoyé deux morceaux exquis; si nous pouvions disposer d’une couronne au plus digne, c’est assurément à elle que nous rendrions cet hommage; ne pouvant pas présenter de lauriers, donnons lui la première place dans nos colonnes: pour la correction du dessin, la vigueur, le modèle et la pureté du coloris, ce sont là les qualités qui seraient enviées par les plus habiles de nos maîtres. Mais ce que nous admirons par-dessus tout, dans son sens le plus vrai, est la touche delicate, la douceur du coloris, toujours plein de souplesse et de naïveté.”--_La Revue des Deux Mondes._

“_Une Glaneuse_, par Madame Soyer, de Londres, a passé inaperçu. Les critiques et le public se sont bien gardés d’en parler, parce que ce tableau, quoique renfermant de très grandes qualités, ne plaît pas au premier abord. Nous ne connaissons point Madame Soyer; nous ne pourrions même dire si ce nom est un pseudonyme, ou s’il est véritablement celui de cette artiste. Ce qu’il y a de singulier, c’est que jamais aucune femme n’a peint avec autant de verve, de chaleur et d’entrain. Madame Soyer (en supposant toujours que Madame Soyer soit une femme) est aux autres peintres ce que Madame George Sand est aux littérateurs. Nous verrons plus tard si cette femme-peintre se soutiendra, et si ses productions prochaines vaudront celles de cette année.”--_La Capitole,_

“The appearance of a very beautiful engraving of the picture of ‘The Jew Lemon-sellers’ reminds us of the loss which art has sustained in the death of Madame Soyer. This gifted lady, better known, perhaps, as Miss Emma Jones, has been snatched away in the midst of a career, the opening success of which fully justified the most flattering anticipations of her numerous friends. Some of Madame Soyer’s pictures exhibited here were the subjects of very general admiration, and such of our readers as visited the last exhibition at Paris (where Madame Soyer was even more popular than in England) will recall with pleasure her picture, in the style of Murillo, of ‘The Two Israelites,’ which received so much praise from the French critics. The devotion of Madame Soyer to the art which she so much adorned by her talents is illustrated as much in the number as in the excellence of her works, which form the basis of a lasting and honorable fame. Although but twenty-nine years of age when she died, she had already painted no less than 403 pictures. Many of them are in the possession of the most distinguished collectors in this country.”--_Morning Chronicle._

KITCHEN OF THE REFORM CLUB.