The Project Gutenberg eBook ofAllied Cookery: British, French, Italian, Belgian, RussianThis ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.Title: Allied Cookery: British, French, Italian, Belgian, RussianCompiler: Grace Clergue HarrisonAuthor of introduction, etc.: Raoul DandurandStephen LeacockElla Wheeler WilcoxCompiler: Gertrude ClergueRelease date: February 17, 2014 [eBook #44947]Most recently updated: October 24, 2024Language: EnglishCredits: E-text prepared by Emmy and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)*** START OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY: BRITISH, FRENCH, ITALIAN, BELGIAN, RUSSIAN ***
This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online atwww.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.
Title: Allied Cookery: British, French, Italian, Belgian, RussianCompiler: Grace Clergue HarrisonAuthor of introduction, etc.: Raoul DandurandStephen LeacockElla Wheeler WilcoxCompiler: Gertrude ClergueRelease date: February 17, 2014 [eBook #44947]Most recently updated: October 24, 2024Language: EnglishCredits: E-text prepared by Emmy and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
Title: Allied Cookery: British, French, Italian, Belgian, Russian
Compiler: Grace Clergue HarrisonAuthor of introduction, etc.: Raoul DandurandStephen LeacockElla Wheeler WilcoxCompiler: Gertrude Clergue
Compiler: Grace Clergue Harrison
Author of introduction, etc.: Raoul Dandurand
Stephen Leacock
Ella Wheeler Wilcox
Compiler: Gertrude Clergue
Release date: February 17, 2014 [eBook #44947]Most recently updated: October 24, 2024
Language: English
Credits: E-text prepared by Emmy and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
*** START OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY: BRITISH, FRENCH, ITALIAN, BELGIAN, RUSSIAN ***
The Project Gutenberg eBook, Allied Cookery, by Grace Glergue Harrison and Gertrude Clergue
AlliedCookeryupright dividing lineBritishFrenchItalianBelgianRussian
Arranged byGrace Clergue HarrisonandGertrude ClergueTO AID THE WAR SUFFERERS IN THE DEVASTATED DISTRICTSOF FRANCEIntroduction byHon. Raoul DandurandCommandeur de la Légion d'HonneurPrefaced byStephen Leacock and Ella Wheeler WilcoxG. P. Putnam's SonsNew York and LondonThe Knickerbocker Press1916
Copyright, 1916BYGRACE CLERGUE HARRISONThe Knickerbocker Press, New York
of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French.
This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm products taken off by the invaders for military uses.
Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery.
Its proceeds will be distributed by Le Secours National, of France, whose effective organization assures its best and most helpful disposition.
An acknowledgment must be made for the kind assistance of friends in securing desirable recipes. There are some that will be novel to many households, and all of them will give satisfaction when exactly followed.
The compilers will gladly answer requests for information from any one wishing further to support this cause.
Mrs. Wm. Lynde Harrison,Milestone House,Branford, Conn.Miss Gertrude Clergue,597 Sherbrooke Street West,Montreal.
PAGEIntroduction.Hon. R. Dandurand5Allied Food.Stephen Leacock8Foreword.Ella Wheeler Wilcox12Charlotte de Pommes.Elise Jusserand14SOUPSBouillabaisse15Borcht16Mushroom Soup17Serbian Chicken Soup17Vegetable Soup18Lettuce Soup19Pot-au-Feu19Onion Soup20Soldiers' Soup21Stschi21Buraki22Lentil Soup22Black Bean Soup23Fish Chowder23FISHRoast Oysters24Raie au Beurre Noir24Salmon Tidnish25Aubergine Aux Crevettes25Lobster Beaugency26Scallops en Brochette26Filet of Sole Florentine26Salmon Teriyaki27Filet of Sole Marguery28Codfish with Green Peppers28Herring Roes, Baked29Creamed Fish30Mousseline of Fish30Haddock Mobile31Kedgaree31Pickled Salmon31MEATS AND ENTRÉESRussian Pirog Kulbak33Carbonade Flamande33Blanquette of Veal34Blanquette of Chicken35Stracotto35Duck St. Albans36Boned Turkey37Chicken and Cabbage37Leg-of-Mutton Pie38Russian Steaks38Another Russian Method for Beef-Steaks39Stewed Kidneys39Chicken40Baked Ham40Rillettes de Tours41Rice and Mutton42Baked Eggs42Tripe42Tripe, Italian43Timbale of Partridges44Stewed Hare44Indian Pilau46Stuffed Beef Steaks47Podvarak47Ribs of Pork en Casserole48Salmis de Lapin48Sheep's Head49Macaroni Pie50Kidney and Mushrooms51CURRIESIndian Curry52Fricassee of Chicken52A Simpler Indian Curry53Another Curry Sauce54PASTES, CHEESE, ETC.Macaroni with Cheese56Macaroni56Polenta with Cheese57Lentil Croquettes57Risotto58Risotto Milanaise58Ravioli59Egg Coquilles, with Spinach60Pirog of Mushrooms60Paste for Russian Pirog60Eggs Romanoff61Œufs Pochés Ivanhoe61Cheese Puffs61Moskva Cheesecakes62Cheese Fritters62Cheese Pudding63Chicory or Endive63Stewed Cos Lettuces63Asparagus64Celery Croquettes65Ragoût of Celery66Stuffed Onions67Onions, Venetian Style67Fried Pumpkin or Squash68Cucumbers68Sarma69Polenta Pasticciata70Fried Bread with Raisins71Polenta Croquettes72Rice with Mushrooms72Timbales of Bread with Parmesan Sauce73SAUCESCheese Sauce74Tomato Sauce74Another Tomato Sauce74Mustard Sauce75A Meat Sauce75Another Meat Sauce76Lombarda Sauce76Horse-Radish Sauce77Gnocchi di Semolina77SALADSItalian Salad79Lettuce Salad79Sandwich Dressing79Salad Dressing80Cheese Dressing80VEGETABLESPotato Cakes81Petits Pois81String Beans81Red Cabbage82Cabbage with Cheese Sauce82Glazed Onions83Spinach Soufflé83PUDDINGS, CAKES, ETC.French Pancakes84Crepes Suzette84Sauce for Crepes Suzette84Another Suzette Pancake85Kisel85Carrot Pudding86Old English Plum Pudding86Banana Trifle87Cream Tart87Chocolate Pudding88Fried Apples89Orange Pudding89Oat Cakes90Tea-Cakes91Tea Pancakes91Canadian War Cake92Serbian Cake92Ravioli Dolce93Chestnuts93Gnocchi of Milk94Almond Pudding94Chestnut Fritters95Chestnut Cream95Tapioca Pudding96Ginger Ice-Cream97Almond Cake97Queen Cakes98Francescas98Oat Cakes98Gateau Polonais99Anise Cakes99Gordon Highlander Gingerbread100Scotch Short Bread100Cramique100Gaufres101Pets de Nonne101Brioche de la Lune102Victoria Scones103Nut Bread103Bran Muffins103Scotch Scones104Blinni104Baked Hominy104Marrons Glacés105Small Cucumber Pickles105Preserved Strawberries106Rhubarb Jelly107Tomato Soup for Canning107Budo Cup108
COMITÉ FRANCE-AMÉRIQUE(Section Canadienne)Chambre-31, Edifice "Duluth"
Montréal, March 2, 1916.
Mrs. Wm. Lynde Harrison,Miss G. Clergue.Mesdames:
Vous désirez faire quelque chose pour venir en aide aux victimes de la guerre en France et, dans ce but, vous publiez un livre utile dont vous faites tous les frais d'impression de manière à ce que le produit total de la vente soit versé au Comité de Secours National de Paris.
Le but que vous vous proposez est fort louable car les besoins sont grands au pays de France. On a fait dernièrement le recensement des réfugiés belges et français chassés de leurs demeures et recueillis dans les diverses communes de France. Ils sont plus de 900,000 et les allemands out renvoyé en France par la voie de la Suisse plus de 100,000 prisonniers—vieillards, femmes et enfants—qu'ilsne voulaient plus nourrir et qui out été rendus, dénués de tout, à la charité publique. Tous ces malheureux doivent être vêtus de la tête aux pieds. Les Etats-Unis et le Canada out heureusement fait leur part pour soulager cette grande infortune, grâce aux appels réitérés de l'American Relief Clearing House de Paris et de New-York et des divers comités canadiens du Secours National de Paris, organisés par le Comité France-Amérique.
Les hôpitaux français réclament aussi, à bon droit, notre sollicitude, car c'est la France qui supporte le plus fort de l'assaut teuton sur la frontière de l'Ouest et ses blessés doivent dépasser le demi million. Devant cette grande détresse la Croix-Rouge américaine et la Croix-Rouge canadienne ne sont pas demeurées indifférentes et des milliers de caisses out été envoyées aux hôpitaux français. Malheureusement la liste des calamités qui out fondu sur la France ne s'arrête pas là: tout le territore envahi par les troupes allemandes, dont elles out été chassées, qui va de la Marne à l'Aisne, et que couvraient des centaines de villages prospéres dans une des régions les plus fertiles et les plus riches de la France, a été ravagé par les troupes ennemies. Les propriétaires de ces milliers de fermes—vieillards, femmes et enfants—sont revenus à leurs foyers détruits pour relever leursmaisons et faire produire à la terre la nourriture dont ils ont besoin. Ils ont tout perdu: maisons, meubles, vêtements, animaux, instruments aratoires. Ce sont ces derniers qui attirent particulièrement votre commisération. En face de cette misère effroyable tous les cœurs s'émeuvent et chacun veut apporter son aide à ces braves gens. Vous donnez au public une occasion facile et agréable de faire ce geste en mettant à sa portée un livre intéressant dont le prix ira soulager les nobles victimes de la guerre en France.
Je vous souhaite une forte recette. Veuillez agréer, mesdames, avec mes félicitations, l'expression de mes sentiments distingués.
Signature: R. Dandurand
Président du Comité France-AmériqueSection Canadienne.
As soon as I heard of the proposed plan of this book I became positively frantic to co-operate in it. The idea of a cookery book which should contain Allied Recipes and Allied Recipes only, struck me at once as one of the finest ideas of the day.
For myself I have felt for some time past that the time is gone, and gone for ever, when I can eat a German Pretzel or a Wiener Schnitzel.
It gives me nothing but remorse to remember that there were days when I tolerated, I may even say I enjoyed, Hungarian Goulash. I could not eat it now. As for Bulgarian Boosh or Turkish Tch'kk, the mere names of them make me ill.
For me, for the rest of my life, it must be Allied Food or no food at all. One may judge, therefore, with what delight I received the news of this patriotic enterprise. I at once telegraphed to the editors the following words:
"Am willing to place at your service without charge entire knowledge of cookery. Forty-six years' practical experience."
To this telegram I received no reply. I am aware that there is, even in cooking circles, a certain amount of professional jealousy. It may be that I had overpassed the line of good taste in offering my entire knowledge. I should have only offered part of it.
I therefore resolved that instead of writing the whole book as I had at first intended, I would content myself with sending to the editors, a certain number of selected recipes of a kind calculated to put the book in a class all by itself.
I sent, in all, fifty recipes. I regret to say that after looking over the pages of the book with the greatest care, and after looking also on the back of them, I do not find my recipes included in it. The obvious conclusion is that while this book was in the press my recipes were stolen out of it.
The various dishes that I had selected were of so distinctive a character and the art involved in their preparation so entirelyrecherchéthat it seems a pity that they should be altogether lost. They contained a certainje ne sais quoiwhich would have marked them out as emphatically the perquisite of the few. To say that theywere dishes for a king is to understate the fact.
It is therefore merely in the public interest and from no sense of personal vanity that I reproduce the substance of one or two of them in this preface. There was a whole section, for example, on Eggs, which I am extremely loath to lose. It showed how by holding an egg down under boiling water till it is exhausted, it may be first cooked and then be passed under a flat iron until it becomes an Egg Pancake. It may be then given a thin coat of varnish and served in a railway restaurant for years and years.
I had also an excellent recipe for Rum Omelette. It read: "Take a dipper full of rum and insert an omelette in it. Serve anywhere in Ontario." I am convinced that this recipe alone would have been worth its weight in rum.
But it would be childish of me to lay too much stress on my own personal disappointment or regret. When I realized what had happened I felt at once that my co-operation in this book must take some other form. I therefore sent to the editors a second telegram which read:
"Am willing to eat free of charge all dishes contained in volume."
This offer was immediately accepted, and I am happy to assure readers of this book that I have eaten each and every one of the preparations in thepages that follow. To prevent all doubt I make this statement under oath. I had intended to make merely an honest statement of the fact but my friends tell me that a statement under oath is better in such a case than a mere honest statement.
Signature: Stephen Leacock
God what a world! if men in street and martFelt that same impulse of the human heartWhich makes them in the hour of flame and floodRise to the meaning of true Brotherhood!
Theheart of the world throbs with sympathy for the suffering women and children in the war-devastated countries of Europe. He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone. America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection.
Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits. In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe bymaking this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination.
Our souls should be vessels receivingThe waters of love for relievingThe sorrows of men.For here lies the pleasure of living:In taking God's bounties and givingThe gifts back again.
Signature Ella Wheeler Wilcox
Prendre des pommes reinettes épépinées, émincées et sautées au beurre avec quelques pincées du sucre et une demi-gousse de vanille.
De cette fondue de pommes qui ne doit pas être trop cuite, on garnit un moule à charlotte dont les parois auront été revêtues d'étroites tranches de mie de pain trempées dans du beurre épuré et saupoudré de sucre.
Ces tranches de pain doivent être placées dans le moule, se chevauchant, les unes sur les autres.
Garnir le fond du moule d'une abaisse de pain de mie également beurrée et saupoudrée de sucre.
Recouvrir la charlotte d'une abaisse prise dans la croûte du pain de mie afin de la protéger contre l'action trop vive du calorique.
Faire cuire la charlotte au four pendant 35 ou 40 minutes; la laisser reposer pendant quelques minutes à l'étuve avant de la démouler, et la servir avec une sauce à l'abricot, parfumée au Kirsch.