Signature: Elise Jusserand
Ambassade de France aux Etats-Unis.March 2, 1916.
Allied Cookery
(The national dish of Marseille)
Indeed, a rich and savory stew 'tis;And true philosophers, methinks,Who love all sorts of natural beauties,Should love good victuals and good drinks.And Cordelier or BenedictineMight gladly, sure, his lot embrace,Nor find a fast day too afflicting,Which served him up a Bouillabaisse.Thackeray.
C
Cut off the best parts of 3 medium-sized flounders and 6 butterfish and put them aside; the remaining parts of the fish—skin, bones, heads, etc.—boil in water 20 minutes; this should make 1 quart of fish stock when strained.
Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 cloves of chopped garlic, afew sprigs of parsley, 1 bayleaf, ¼ teaspoon fennel, ¼ teaspoon saffron, ½ teaspoon whole black pepper ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a pimento,1/3quart of white wine,2/3quart of water, boil 15 minutes. Strain and return to the kettle; add the flounder and butterfish in pieces as large as possible, ½ lb. of codfish tongues, 1 lb. of eel; boil 10 minutes, add the fish stock, 1 lb. of scallops, boil 10 more minutes. Rub together 1 oz. of flour and 1 oz. of butter; drop this in the soup in little balls five minutes before serving. Then put in ½ lb. of shrimps and 1 large boiled lobster cut in large pieces. Rub with garlic some round slices of bread and serve the Bouillabaisse on them.
This will serve 12 persons.
One is not able to obtain here the varieties of fish of the Midi, but the above will make an excellent substitute.
(Russian)
M
Make a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 largebeets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added.
(French)
T
Three-quarters lb. of fresh mushrooms, 1 cup of water, 2 tablespoons of butter, 2 tablespoons of flour, 4 cups of scalded milk, ½ cup of cream, a few gratings of nutmeg, salt, and pepper.
Put the mushrooms in a stew-pan with 1 tablespoon of butter, a few gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over a good fire 20 minutes, then pass through a coarse sieve. Cream 1 tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of scalded milk. When this thickens to a thin cream, add the mushrooms; just before serving add ½ cup of cream.
C
Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot,parsnip, some celery and parsley, an onion, and a few whole black peppers.
In a separate pan put a tablespoon of lard and ½ tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream.
(Minestrone alla Milanese)
O
One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 tomatoes, fresh or canned; 1 cup of rice, 2 tablespoons of dried beans, 1 tablespoon of peas, fresh or canned; 2 onions.
Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells.
This dish can be served hot or cold.
(Zuppa di Lattuga)
O
One small lettuce, meat stock, 2 potatoes, the leaves of a head of celery, 2 tablespoons of peas, fresh or canned, 1 heaping tablespoon of flour.
Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread.
(French family soup)
G
Ingredients.—4 lbs. of brisket of beef, the legs and neck of a fowl, ½ a cabbage, 2 leeks, 1 large onion, 2 carrots, a bouquet-garni (parsley, thyme, bay-leaf), 1 dessert-spoonful of chopped parsley, 4 cloves, 12 peppercorns, 1 tablespoonful of salt, ½ lb. of French bread, 6 quarts of cold water.
Put the meat and water into a stock-pot or boiling pot; let it come gently to boiling point, and skim well. Wash and clean the vegetables, stick the cloves in the onion, tie up the cabbage and leeks, and put all in with the meat. Add the carrots cut into large pieces, the bouquet-garni, peppercorns, and salt, and let the whole simmer gently for 4hours. Just before serving cut the bread into thin slices, place them in a soup tureen, and add some of the carrot, leeks, and onions cut into small pieces. Remove the meat from the pot, season the broth to taste, and strain it into the soup tureen. Sprinkle the chopped parsley on the top, and serve. The meat and remaining vegetables may be served as a separate course; they may also be used up in some form for another meal. Or the meat and vegetables may be served and the broth put aside and used on the following day as "Croute-au-pot."
(Soupe à l'Oignon)
S
Slice or chop two medium-sized onions; let them colour an instant in 1 oz. of butter; add a tablespoonful of flour; make a brown thickening. The onions must on no account be allowed to burn. Add 2½ quarts of water, salt, and a pinch of pepper; stir on the fire until it boils; let it cook five minutes. Cut some slices of bread very fine (like a leaf); dry them in an open oven. Place in the tureen a layer of bread, a layer of grated cheese, until the tureen is half full. Pass the soup through a sieve into the tureen. Allow a few minutes to well soak the bread; at the same time the soup must not be allowed to get cold. If onions are not objected to do not strain them off.
(Soupe à la Bataille)
W
Wash well and chop fine a small white cabbage or lettuce (cos preferred), 1 carrot, 1 turnip, 3 leeks, 1 head of celery. Let these vegetables take colour for about three minutes in 2 ozs. of good fat or butter. Add 3 quarts of water and a pinch of salt; let it boil. Add five raw potatoes cut like the vegetables, a handful of green French beans cut up, the same quantity of green peas. Cook over a good fire for two hours. The soup should be quite smooth; if it is not so, beat it well with a whisk; if too much reduced add more water. Season to taste; at the last add a little chopped chervil. A bone of ham or the remains of bacon improve this soup immensely.
(Russian)
C
Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1½ hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 1 tablespoon of flour. Add this mixture to the soup about ½ hour before serving. Small buckwheat cakes are served with it.
(Russian)
C
Cut in cubes 4 or 5 lbs. of fat beef in enough water to make a good bouillon and boil it well. Cut some raw beets into small thin slices about an inch long, chop some onion, and with a tablespoon of butter stew them until tender and somewhat brown; add to the beef bouillon 1 spoonful of flour mixed with 2 spoonsful of vinegar, the beets, and onion and let all this cook in the oven until the beets and beef are quite tender. It should be closely covered. Sausages and some pieces of ham may be added if wished. Before you serve the bouillon, add some sour cream.
(French)
S
Soak overnight 1 cup of lentils; the next day boil them until tender enough to pass them through a sieve with 2 onions, 2 carrots, 2 leeks, 1 quart of water, 1 dessert-spoonful of salt. Cut some slices of bread and place them in the bottom of a tureen and pour over them a little olive oil. When ready to serve pour the strained soup over the slices of bread.
(Russian)
S
Soak 1 cup of black beans in cold water several hours. Pour off the water and boil in 1 quart of fresh water until soft enough to rub through a strainer; if it boils away, add more water to cover them. There should be about 1 pint when strained. Add the same quantity of stock or water and put on to boil again. When boiling, add 1 tablespoon of corn-starch in a little cold water and cook 5 to 8 minutes. Season with salt, pepper, a little mustard, juice of 1 lemon, or wine; serve with fried bread cut in little squares and slices of hard boiled egg or lemon.
(New England)
F
Four lbs. of fresh cod or haddock, 2 onions, 6 potatoes, ¼ lb. of salt pork, salt, pepper.
Put the onions and potatoes, sliced in layers, in a kettle, then a layer of fish until all is used. Fry the pork, cut in small pieces, brown, take the fat and pour over all. Cover with boiling water and cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream, stir into the boiling chowder, boil up, and serve.
Clams may be substituted for fish.
A
Arrange the oysters on the half-shell in a pan of coarse salt. Squeeze a little lemon-juice over each. Sprinkle with very little fine buttered bread-crumbs and place on each oyster bits of butter the size of a pea. Put under the grill until lightly browned. The flame must be over the oysters and care taken that they are not over-cooked.
A. A. B., Chef, Mount Royal Club.
B
Boil a piece of skate slowly in well salted water. When done, remove the skin and sprinkle with some blanched, that is, parboiled, capers. Pour over the fish a good quantity of butter which has been well browned in a frying pan; then a little boiling vinegar. Shake the platter once to mix the sauce together.
It may not commonly be known that the skate, so neglected in this country, takes very well the place of the delectable raie of Europe.
H. S., Chef, Ritz-Carlton Hotel.
(Canadian)
S
Scrape the fish and wash it. Rub in a tablespoon of salt; place the fish in a baking pan and score it across 4 or 5 times. Mix 1 cup of fine bread-crumbs, a dessert-spoon of minced parsley,1/8teaspoon of whole black pepper ground, 2 dessert spoons of salt, milk to moisten well, rub over the fish, and put good-sized lumps of butter in the gashes. Cover the bottom of the pan with milk and put in a rather hot oven, basting every 10 or 15 minutes with the milk, which must be renewed in the pan often. When cooked lift from the pan onto a tin sheet, then slide carefully into the dish on which it is to be served; garnish with lemon and hard-boiled eggs, the gravy in the pan served with it. A piece of halibut may be cooked in the same manner.
S
Scoop out one egg-plant, leaving shell about half an inch thick; parboil this and the shell for ten minutes. Chop the pulp and season with salt and pepper. Cut up an onion, brown in ¼ cup of butter, add one cup of chopped, cooked, shrimp meat, fry for five minutes, then add the chopped egg-plant; cook all together for ten minutes more.Add 1 egg and ½ cup of bread-crumbs, fill shell with the mixture, cover with bread-crumbs, dot with butter, and brown in the oven.
(St. James's Club specialty)
B
Boil a medium-sized lobster for 20 minutes; when cool, split in two. Remove flesh from shells and cut in dice. Fry in butter, add a glass of sherry. Add 2 tablespoonsful of cream sauce and ½ pint of cream, let it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a few spoonsful of cream, an ounce of butter, mix slowly with the lobster and season to taste. Fill shells to the brim with this preparation and bake in oven.
A
Alternate scallops and thin slices of bacon on skewers; place upright on the rack in the oven; bake until the scallops are well browned. Served on slices of buttered toast.
A
After removing the skin put the fish in a plate with a slice of onion, a little parsley, and a spoonful of butter, ½ cup of white wine, salt, pepper, andcook for 10 minutes slowly; when cooked remove the fish, take a long porcelain dish in which you lay some boiled spinach fried a minute in butter with a suspicion of minced onion. Put the fish on top of this spinach, add the juice of the fish in the plate to a good white sauce, a spoonful of grated cheese, a pinch of cayenne, and cover the fish with this sauce, put in oven, brown nicely and serve in the same dish.
Any fine white fish may be similarly treated.
(Japanese)
M
Mix well together ½ cup of Japanese Shoyu, and 1 tablespoonful of Mirin; put a salmon on the grill, and when nearly done spread the sauce on the salmon with a brush freely, then put back on the grill and cook until it browns. When that side is done, cook the other side the same way.
Note.—Japanese Shoyu is made of wheat and beans; it may be obtained in New York or in any city where there is a large Japanese Colony. Mirin is cooking wine. These are most important ingredients for Japanese cooking. Chinese sauce may be used instead of Shoyu which may be obtained at any Chinese restaurant. Sauterne may be used instead of Mirin in which case add 1 teaspoonful of sugar.
P
Poach the filet of sole or flounder in fish stock; pour over the dish a rich white wine sauce garnished with shrimps and mussels and glaze in a very hot oven.
(Italian)
R
Remove the skin and bones from one-half pound of salted codfish which has been soaked. Cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a napkin to dry. The fish may either be left as it is, or, before proceeding, you may roll it in flour and fry it in lard or oil.
Then take two good-sized green peppers, roast them on top of the stove, remove the skins and seeds, wash them, dry them, and cut them in narrow strips. When this is done put three generous tablespoons of olive-oil into a saucepan with one onion cut up, and fry the onion over a slow fire. Take two big tomatoes, skin them, remove the seeds and hard parts, and cut them into small pieces. When the onion has taken a good colour, add the tomatoes, then add the peppers and a little salt and pepper. If the sauce is too thick, add a little water. When the peppers are half cooked,add some chopped-up parsley and the codfish. Cover up the saucepan and let it simmer until the fish is cooked.
(Manx)
E
Eight fresh soft roes, 3 tablespoonsful of thick brown sauce, 1 tablespoonful of lemon-juice, a few drops of anchovy essence, 1½ ozs. of butter, 4 coarsely chopped button mushrooms, 1 very finely chopped shallot, ½ a teaspoonful of finely chopped parsley, lightly browned breadcrumbs, 8 round or oval china or paper soufflé cases.
Brush the inside of the cases with clarified butter. Heat 1 oz. of butter in a small stew-pan, put in the mushrooms, shallot, and parsley, fry lightly, then drain off the butter into a sauté pan. Add the brown sauce, lemon-juice, and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re-heat the butter in the sauté pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of bread-crumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible.
O
One and a half cups of flaked halibut, or any cold boiled fish. 2 cups milk, ¼ cup butter, 1 tablespoon of flour, bit of bayleaf, dash of mace, sprig of parsley, 1 small onion, ½ cup of buttered bread-crumbs, salt, pepper, 1 tablespoon of sherry.
Scald the milk with the onion, bay-leaf, mace, and parsley; remove the seasonings, melt the butter, add the flour, salt, pepper, and gradually the milk. Put the fish in a deep buttered dish (or in individual dishes). Pour over it the sauce and cover with the buttered crumbs. Just before taking from the oven make an opening in the crust of crumbs and put in a tablespoon of sherry.
O
One lb. of raw halibut chopped very finely (any firm white fish can be used).
Mix the whites of 4 eggs beaten stiff, 1 cup of bread-crumbs, very fine, 1 cup of cream, ¼ lb. of almonds cut in fine strips, a pinch of mace, a little bit of onion juice or, if preferred, ¼ teaspoonful of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of water or in individual moulds for three-quarters of an hour. Serve with a rich cream, or mushroom, or lobster sauce.
This is good cold in summer with a cucumber sauce or light mayonnaise.
B
Bone a good sized haddock and cut in pieces 4 inches square, place them side by side in a deep buttered pan, add salt and pepper; arrange 1 lb. of tomatoes, cut in thick slices, on the pieces of fish, cover with a thick layer of biscuit crumbs, put good sized lumps of butter at frequent intervals on the crumbs, baste it often with ¼ of a cup of butter in a cup of water. Serve with a thin tomato sauce.
P
Put 1 oz. of butter in a stew-pan; when melted, add 4 oz. of boiled rice (cold), stir for a minute, then add 8 or 10 oz. of cooked white fish which should be flaked and free from bones, then add any kind of fish sauce with the cut-up whites of 2 eggs hard boiled, and when quite hot, pile on a hot dish and sprinkle over it the 2 yolks of the eggs which have been passed through a sieve.
This is a good breakfast dish.
S
Salmon, ½ oz. of whole pepper, ½ oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equalquantities of vinegar and the liquor in which the fish was boiled.
After the fish comes from table and the bones have been removed, lay it in a deep dish. Boil the liquor and vinegar with the other ingredients for 10 minutes, let them stand to get cold, then pour them over the salmon, and in 12 hours it will be ready for use.
D
Dissolve in a pint of tepid salted water, 1 yeast-cake mixed with enough flour to make rather a stiff dough and let it rise until double its size. Add to this 2 eggs and ½ lb. of butter. Knead thoroughly. Put the paste in a warm place and let it rise again to double its size. Roll it out about ½ inch thick and put in a buttered pie dish; cover with cold boiled rice, then thin slices of smoked roe or smoked fish; sprinkle over some pepper and nutmeg. The other half of the dough is to be lapped over the filling and in giving to the Pirog the form of a loaf close the edges with the white of an egg. When closed, spread it over with beaten egg and bread-crumbs. Bake it a light brown.
G
In 1 tablespoonful of good drippings brown 2 lbs. of round steak (or any good part of the beef). Remove the steak and brown 6 chopped onions inthe same fat. Replace the steak in the casserole, add 1 small clove of garlic, salt, and pepper. Cover over with 1 or 2 slices of bread that have been spread with French mustard. Add 1½ cups of water and cook, closely covered, slowly, 3 or 4 hours. Just before removing from the oven, add 1 small dessert-spoonful of vinegar and I teaspoonful of sugar to the gravy.
(French)
T
Take 3 lbs. of veal, cut it in squares (about 2 inches). As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water. Put the pieces of veal into a saucepan; cover with water; add a large pinch of salt, let it boil, skim. Add 1 onion stuck with cloves, 1 carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour. Strain the meat and save the stock.
With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it with veal stock, stir over the fire. The sauce must be perfectly smooth and not thick. Add the meat without the vegetables, continue to cook it until the meat is tender. The sauce should be reduced by one half. Thicken at the last moment with 3 yolks of eggs, 1 oz. ofbutter, and the juice of a lemon. Arrange the meat on the dish with the sauce.
This dish is sometimes garnished with small round balls of veal made of raw minced veal seasoned with salt, and pepper, boiled about ½ an hour with the other veal, and then fried in butter. The balls should be only as big as marbles.
(French)
O
One cold cooked chicken or fowl, 4 fresh mushrooms, the yolks of 2 eggs, 1 pint of chicken broth, salt and pepper to taste. Peel the mushrooms, cut them into pieces, and simmer in the broth until tender. Add the chicken sliced into thin delicate pieces. Cook gently until heated when the beaten yolks of eggs should be stirred in gradually. As soon as the sauce is smooth and creamy, season with salt and pepper and a few drops of lemon-juice.
P
Place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water and allow to simmer until the scum rises. Skim and add a quart of tomatoes (some people like also a clove of garlic), 5 or 6 onions, some stalks of celery, 1 or 2 carrots cut in small pieces, salt, and pepper.
Let it cook slowly closely covered about 5 hours. An hour before serving remove the beef (which is to be placed in a covered dish at the side of the stove) and strain the gravy.
Cook one cup of rice in this gravy. When the rice is cooked replace the beef in the stewpan and warm it.
Add ½ cup grated cheese and 2 tablespoons of butter to the rice and pour around the beef on a platter.
(English)
R
Roast a fat duck. When cold carve the breast in thin slices. Lay these carefully aside. Break off the breastbone and cover the carcass smoothly with the liver farce. Replace the sliced fillets, using a little of the farce to bind them back into place on the duck. Coat the whole well with half set aspic jelly.
Farce.—1 lb. of calf's liver, 2 ozs. of butter, 1 slice of bacon, a slice of onion, 1 carrot sliced. Fry these carefully and pound in a mortar. Pass through a wire sieve. Then put in a basin and whisk in ½ pint of aspic jelly and a small teacupful of very thick cream. Season with cayenne pepper and salt. Grapefruit and orange salad is served with this.
(English)
B
Bone a raw turkey, spread it flat on a board, season, and cover with good fresh sausage meat. Lay a well-boiled tongue down the centre and 2 long strips of fat bacon or ham, almonds, hard-boiled egg, salt, pepper, and sprinkle over a tablespoonful of brandy. Roll up carefully, taking care the various strips are not displaced. Tie firmly in a greased cloth and sew up. Boil gently 2 hours for a large fowl and 2½ hours for a turkey. When boiled the cloth may need to be tightened a little. Lay a light weight on the top and when quite cold glaze with a meat glaze and then a good coating of half set aspic. Decorate with chopped aspic.
(A dish of Auvergne)
P
Put about ¼ of a lb. of salt pork, cut in slices, in the bottom of a kettle; when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting. Put in 1 large clove of garlic and 3 large onions sliced, salt and pepper. Dredge with flour, put in a little water, and cover closely. Dredge and baste the fowl every 15 minutes, adding water each time. Have a cabbage ready cutinto four pieces and put in the kettle 1 hour before the fowl is cooked. A fowl will take not less than 3 hours and allow 2 hours for a chicken.
(Canadian)
B
Butter a pie dish, place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this, lay slices of cooked potatoes, season each layer with salt and pepper, minced parsley and onions fried in butter; pour over some clear gravy. Moisten the edge of the dish, lay a narrow band of paste, moisten, and cover the whole with puff-paste, bake in moderate oven 1 hour and 20 minutes.
C
Chop 1 lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon ¼ lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side.
Serve with the following sauce: Mix together 2 tablespoonsful of oil and 1 of butter, 1½ tablespoons of flour, add 2 teaspoonsful of onion juice, 1 teaspoonful of grated horse-radish, ¼ teaspoonful of mixed mustard, salt and pepper, then gradually1½ cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add ¼ of a cup of cream and I teaspoonful of lemon-juice.
C
Cut the steaks thin, season them with salt and paprika. Colour the steaks in 2 oz. of butter, but they must not be completely cooked. Chop up finely 2 onions, place half of the onions in a casserole that can be sent to table. Arrange the steaks upon it. Sprinkle them with the remainder of the onions. Throw the gravy from the pan, with stock or water added, to allow the steaks to be half covered. Cook in the oven 1 or 2 hours in tightly covered casserole. Before serving pour over 1 cupful of sour cream.
(English)
T
Take away the skin from three lamb kidneys; split them lengthwise in halves; take out the white nerve from the centre, and cut each half into small slices. Put 3 ozs. of oil in a pan, colour in it a small chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon brisklyover a good fire until all the pieces are equally coloured; sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful of wine and one of gravy, stir until boiling. Cook two minutes longer; taste if well seasoned; at the last add the juice of half a lemon and chopped parsley.
Note.—Mushrooms stewed with the kidneys are an improvement.
(Serbian)
P
Put a good slice of salt pork into a saucepan. When it has fried a little add some chopped parsley root, carrot, onion, and a small clove of garlic.
Joint the fowl and place it in the pan, add salt and pepper. Cook in the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds removed. Continue to add in the pan enough water to baste the fowl frequently. Cook until the fowl is tender and serve with rice to which minced cooked ham or bacon has been added. Pour the gravy in the pan over the chicken.
(York fashion)
S
Soak overnight; in the morning scrub it and trim away any rusty part; wipe dry; cover the ham witha stiff paste of bread dough an inch thick and lay upside down in a dripping pan with a little water; allow in baking 25 minutes to the pound; baste a few times and keep water in the pan. When a skewer will pierce the thickest part plunge the ham for 1 minute in cold water; remove the crust and outside skin, sprinkle with brown sugar and fine cracker crumbs, and stick with cloves and brown in the oven. Serve with a mustard sauce or white wine sauce if eaten hot.
(Cretons Canadiens)
T
Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About ½ hour before removing from the fire, add 1 teaspoonful of mixed spices and ¼ lb. fresh mushrooms cut in large pieces. Line a mould with half-set aspic; when set, pour in the mixture, pour over more aspic.
This is excellent for a cold supper or can be used aspâté de foie gras, and it may be moulded in buttered dishes without the aspic.
C
Cut 5 onions very fine, and ¼ lb. of lean salt pork, in thin slices. Put these into a deep pot to cook until the onions are a golden brown. Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 pimentos; just cover the meat with water and cook gently about an hour, then add ½ cup of rice; cover tightly and let it stew 20 minutes more.
(Bonhomme)
P
Put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar if preferred); break into it 6 whole eggs; beat them up with a pint of milk. Pour this into a buttered dish, bake in a moderate oven. When the eggs have acquired a good colour serve directly. If this dish has been flavoured with salt send grated Parmesan or Gruyère cheese to table with it.
(Tripe à la Poulette)
C
Cut in filets or small squares 2 lbs. of tripe well boiled. Chop 1 onion finely; put it in a stew-panwith 1½ ozs. of butter; colour lightly; mix in a good dessert-spoonful of flour; moisten with stock and half a glass of white wine to make a thin sauce; season with salt, pepper, and nutmeg. Add the tripe; cook for an hour; the sauce must be reduced one-half. At the moment of serving thicken the ragoût with two yolks of eggs mixed with the juice of a lemon, 1 oz. of fresh butter, and chopped parsley. Garnish the tripe on the dish with six croûtons of bread cut in shape of half a heart and fried in butter.
(Italian)
T
Two pounds of tripe well cooked; cut in thin strips, put them in a stew-pan with 2 ozs. of butter, 3 ozs. of chopped mushrooms, salt, pepper, half a tumblerful of good gravy or stock; cover, and let all cook until the liquid is entirely reduced. Spread upon a fireproof dish that has been well buttered, a layer of tripe, a layer of tomato sauce rather thick; sprinkle each layer with grated cheese; finish with the tomato. Sprinkle the top with grated cheese and bread-crumbs, then pour over a little butter melted to oil. Put the dish in the oven for fifteen minutes.
(French)
M
Mince the raw flesh of two partridges, season, cut some truffles in small squares, ornament with them a buttered timbale-mould, half fill it with the farce, make a hollow in the centre of it allowing the farce to cover the sides of the mould to the top. Have ready a small ragoût of partridges, with slices of foie gras or truffles; the sauce should be thick, pour it into the empty centre of the mould, cover the whole with the remainder of the farce, then with a buttered paper. Poach the timbale in a covered bain-marie for thirty minutes in boiling water. Turn it upon a dish and pour Madeira sauce round.