111.Sauce Ravigote (hot).Put into a saucepan half a pint of consommé (stock,Art. 1), half a teaspoonful of vinegar, avery littlegreen garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter, which mix well together and add them to your consommé and vinegar, which you have put back on the fire; stir well with a spoon until boiling, then skim the sauce, add your chopped herbs, and serve.
112.Sauce Ravigote (cold).Take half a pint of sauce Mayonnaise (Art. 113), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise; also a tablespoonful of mustard, and a tablespoonful of capers.
113.Sauce Mayonnaise.Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, inverysmall quantities, and stirring continuously, a tablespoonful of vinegar; then, a few drops at a time, some good oil, stirring rapidly all the time, untilyour sauce thickens, and half a pint of oil has been absorbed.
114.Sauce Tartare.Proceed as for the foregoing, except that, instead of half a teaspoonful of mustard, add three. Chop a pickle and a tablespoonful of capers, which dry in a napkin. Also chop a green onion, some chervil, a few tarragon-leaves, and mix with your sauce.
115.Boiled Striped Bass à la Venétienne.Clean a striped bass of about four pounds. Cut off the fins with a scissors. Then wash your fish well, put it in a fish-kettle with four ounces of salt, and enough water to cover the fish. Simmer gently, and when beginning to boil remove it to the back of the range, to simmer for half an hour. Then serve with a sauce Venétienne (Art. 100).
116.Boiled Red Snapper with Butter Sauce.Proceed as for the foregoing, and serve with a white sauce (Art. 84).
117.Boiled Salmon, Madeira Sauce.Boil four pounds of salmon as inArt. 115, adding half a bottle of white wine, then serve with Spanish sauce (Art. 80), adding a glass of madeira or sherry. Salmon may also be served with the following sauces: Italian sauce (Art. 93), sauce Hollandaise (Art. 85), sauce Génevoise (Art. 108), or cold with sauce Tartare (Art. 114), sauce ravigote (Art. 112), or sauce remoulade (Art. 109).
118.Halibut, Lobster Sauce.Boil four pounds of halibut, and serve with a lobster sauce (Art. 106).
119.Boiled Codfish, Oyster Sauce.Boil a codfish. Stew two dozen oysters, which drain, and add to a white sauce (Art. 84). Boiled codfish may also be served with caper sauce, sauce Hollandaise (Art. 85), and other white sauces.
120.Sheep's Head, Shrimp Sauce.Boil a sheep's head, and serve with a shrimp sauce (Art. 107).
121.Salmon-Trout, Sauce Hollandaise.Boil a salmon-trout, and serve with sauce Hollandaise (Art. 85).
122.Pickerel, Anchovy Sauce.Clean a pickerel of four pounds and put it in a fish-kettle with enough water to cover it; add four ounces of salt, a carrot cut in slices, an onion, six branches of thyme, six cloves, six pepper-corns, some parsley-roots, and a tablespoonful of vinegar. When beginning to boil remove the fish-kettle to the back of the range for about half an hour. Take half a pint of Spanish sauce (Art. 80), into which mix two teaspoonfuls of anchovy sauce, and, when boiling, serve with your fish.
123.Black Bass, Burgundy Sauce.Clean a black bass of four pounds, put it in the fish-kettle to boil, adding half a bottle of claret. Then let it simmer for half an hour at the back of the range. Take half a pint of Spanish sauce (Art. 80), put it in a saucepan with two wineglasses of red wine, reduce one quarter, and serve with your fish.
124.Baked Blue-Fish, Tomato Sauce.Clean a blue-fish of four pounds and place it in abuttered pan. Cover the fish with tomato sauce (Art. 90), on top of which put some bread-crumbs and a few little pieces of butter. Place in the oven for about forty minutes, or until you see that the flesh is detached from the backbone, and serve with tomato sauce around it.
125.Baked Fillet of Sole (or Flounder).Cut a flounder of four pounds into fillets, that is, in pieces of about five inches long and four in width, tapering to a point at each end. Each piece should be not quite an inch thick. Put them in a buttered pan, cover with sauce Allemande (Art. 81), on top of which sprinkle some bread-crumbs and a few small pieces of butter. Put into the oven until well browned. Place half a pint of sauce Allemande in a saucepan, with the addition of a wineglass of sherry, boil ten minutes, pour it around your fish, and serve.
126.Weak-Fish, Italian Sauce.Cut a weak-fish of four pounds in fillets, as described in the foregoing, and place them in a saucepan with a little melted butter, salt, pepper, a little nutmeg, and two tablespoonfuls of madeira (or sherry). Simmer gently for twenty minutes, arrange your fish neatly on a dish, one piece overlapping the other, and serve with an Italian sauce (Art. 93).
127.Chicken Halibut aux Fines Herbes.Chop a little parsley, six mushrooms, and a shallot; add to them a little salt, pepper, and nutmeg, and place all together in a saucepan on the fire for five minutes, with half a pint of white wine. Then put these ingredients on a dish, and place on top ofthem four pounds of chicken halibut. Send to a moderate oven for about thirty minutes, taking care from time to time to pour with a spoon some of the liquid in the dish over your fish. Put half a pint of Spanish sauce (Art. 80) in another saucepan on the fire, reduce your sauce for about seven or eight minutes, adding the juice of a lemon, and serve it around your fish.
128.Eels à la Tartare.Broil your eels on a gridiron. When the skin detaches itself on one side, turn them on the other. When done, with a napkin take off all the skin, cut the eels in pieces three inches long, remove the insides, and put the eels in a saucepan with a little salt, pepper, six cloves, six pepper-corns, two parsley-roots, a little thyme, four bay-leaves, and two tablespoonfuls of vinegar. Add enough water to cover your eels, and, after boiling fifteen minutes, take them off the fire, let them cool in the liquid in which they were cooked, and then wipe them dry with a cloth. Break in a bowl two eggs, which mix thoroughly with half an ounce of melted butter; pour this over your fish, and sprinkle lightly with bread-crumbs. Broil them on a very gentle fire. When they are a nice brown, serve them with a sauce Tartare (Art. 114).
129.King-Fish, Sherry Sauce.Clean four medium-sized king-fish, split them in two, and broil them on a gentle fire. Put half a pint of Spanish sauce (Art. 80) in a saucepan, add a wineglass of sherry, boil fifteen minutes, pour it around your fish, and serve.
130.Fillet of Shad, with Purée of Sorrel.After cleaning your shad, cut it in equal pieces, leaving the skin underneath. Put them on a plate, and sprinkle a little salt on them, add the juice of a lemon, and a few branches of parsley. A few moments before they are required to be served put them in a saucepan on a gentle fire for fifteen minutes, with a glass of white wine and an ounce of butter. Pick and clean a quart of sorrel, which blanch in boiling water, drain, and press it through a sieve. Put an ounce of butter in a saucepan with half an ounce of flour, a little salt, pepper, and nutmeg, and, when beginning to color slightly, add your purée of sorrel and half a glass of cream. Simmer gently ten minutes, when add the yolks of two eggs which you have mixed in a little milk. Boil five minutes longer, pour over your fish, and serve.
131.Broiled Shad à la Maître d'Hôtel.Clean a shad, without removing the skin, split it in two, and put the roes on a buttered pan, which send to the oven until brown. Then broil the shad, and when done put it on a dish together with the roes. Melt an ounce of butter, in which put a little salt and pepper, a little chopped parsley, and the juice of a lemon. Mix well together, pour over your shad, and serve. Porgies, mackerel, and other broiling fish, may be served in the same manner.
132.Long Island Brook-Trout.Clean and wash a trout of about four pounds, and put it in a fish-kettle with four ounces of salt. When beginning to boil remove your fish-kettle to the backof the range for twenty-five minutes. Blanch four roes of shad in a little boiling water and a little salt, drain, and cut them in small pieces, as also a dozen mushrooms. Add these, with the juice of a lemon, to a pint of sauce Allemande (Art. 81), and boil ten minutes. Serve the fish garnished with sprigs of parsley, and the sauce in a separate dish.
133.Trout à la Génevoise.Clean four little trout, cut off the gills, and put your fish in an earthen pot for four hours, with a little thyme, four bay-leaves, two shallots cut in pieces, five branches of parsley, a little pepper and salt, and the juice of two lemons, after which drain, and place them in a saucepan on the fire, with a chopped onion, a clove of garlic, and a little nutmeg. Add enough red wine to cover your fish, and boil gently for twenty minutes. Take half a pint of Spanish sauce (Art. 80), boil for about an hour with one half of the liquid in which the foregoing ingredients were boiled. Chop four mushrooms and truffles, a little parsley, and add to your sauce. Put your fish on a dish, garnish with parsley, and serve with your sauce on a separate dish.
134.Scallops of Trout.Prepare as the foregoing a medium-sized trout, which cut in round pieces, or in the shape of an egg, and about three inches in length, and put into a saucepan in which you have previously melted two ounces of butter; add a little salt, white pepper, the juice of a lemon; and when they are done on one side, turn them on the other; mash some potatoes, and with them forma border on a plate, which may go to the oven. Moisten your potatoes lightly with some melted butter, and send them to the oven to brown. When done, arrange your scallops of fish in the middle of the potatoes, and pour over all a sauce béchamel (Art. 83).
135.Halibut, Sauce Suprême.Take four pounds of halibut, which cut in square pieces; soak them for an hour in four wineglasses of madeira (or sherry); turn them over from time to time, first on one side and then on the other. Just before serving, put them into a saucepan, in which you have melted two ounces of butter; add a little salt and pepper, put them on the fire for a few moments, and then send to the oven for twenty minutes. Arrange your fish on a dish, and pour over them a sauce suprême (Art. 99).
136.Scallops of White-Fish à la Provençale.Cut a white-fish of four pounds into round pieces, or in the shape of an egg, and about three inches in length; put them in a dish with a clove of garlic, a little thyme, three bay-leaves, two roots of parsley, an onion cut in thin slices, salt and pepper, and moisten them with a sherry-glass of oil: then peel three white onions, which cut in slices, blanch them in boiling water, with a little salt; drain them and put them in a frying-pan on the fire, with a wineglass of oil, which heat thoroughly, and, when beginning to color slightly, drain off the oil, and moisten with half a bottle of white wine. Then drain your fish, which put in the saucepan with your onions.Simmer gently for thirty minutes, drain, and in the liquor in which your fish was cooked put a tablespoonful of tomato sauce, reduce gently about one third, pour over your fish, and serve.
137.Eels en Matelote.Clean an eel, a pike, and a perch; cut them in slices; place them in a saucepan with a clove of garlic, two bay-leaves, two branches of thyme, three cloves, a little basil, and a few branches of parsley; add enough red wine to cover your fish. Put them on a very gentle fire, and, when beginning to boil, add a wineglass of brandy. Shake gently, so as not to break your fish, and, after boiling fifteen minutes, drain off your fish, and keep them hot. Put on a table half an ounce of flour and an ounce of butter; mix well together with the blade of a knife, and add to the liquid in which your fish was boiled. Peel and press through a sieve twenty small white onions, which put in a frying-pan, with a little butter, on a very gentle fire; add them, with a dozen mushrooms, to your fish, which heat up again. Take the ingredients in which your fish was first cooked, and place them in a dish, your fish on top. Garnish with some boiled crawfish, and some pieces of bread cut in triangles, and fried in butter.
138.Red Snapper à la Chambord.Take a red snapper, about four pounds in weight. Remove the scales, and on one side of the fish cut a square in the skin, which take out, and in the flesh insert two dozen pieces of truffles, cut in squares, and pointed at one end. Over this tie a thin piece of larding pork. Put your fish in a fish-kettle, surroundit with a sliced carrot and onion, three cloves of garlic, six bay-leaves, six cloves, six branches of thyme, four parsley-roots, and cover the fish with half a bottle of white wine and a quart of consommé (stock,Art. 1); put it on the fire until boiling, and then send it to a gentle oven to cook slowly for an hour, basting it often with its own liquor, on the side studded with truffles. Take half a pint of Spanish sauce (Art. 80), to which add two wineglasses of the liquid in which your fish was cooked, put your sauce on the fire to boil, skim off the grease, and strain; then put it back again on the fire for a few moments, adding a dozen mushrooms, a dozen quenelles (Art. 11), as many truffles cut in quarters, a dozen crawfish, and the same of chicken's kidneys which you have previously blanched in hot water, with a little salt, for ten minutes. Lay your fish on a dish, pour your sauce around it, and serve.
139.Ray, with Caper Sauce.Cook your fish as the foregoing, with the exception of the truffles, and serve with it a white sauce (Art. 84), to which add some capers.
140.Ray, au Beurre Noir.Cut in moderate-sized pieces four pounds of ray-fish, which put in a saucepan with an onion cut in slices, three parsley-roots, four cloves, six pepper-corns, half an ounce of salt, and four tablespoonfuls of vinegar. When beginning to boil, put your saucepan at the back of the range for thirty minutes, so as not to boil. Then take off the skin from both sides of your fish, which put in the saucepan with your other ingredients tokeep hot. Put in a frying-pan four ounces of butter, and, when colored black, fry a dozen sprigs of parsley for a moment, remove them, and add to your butter two tablespoonfuls of vinegar. Strain your fish, which arrange on a dish, garnish with the fried parsley, pour the black butter over the fish, and serve.
141.Fried Smelts.Clean about two dozen smelts, cut off the gills, wash them well in cold water, and dry them thoroughly. Put a pinch of salt and pepper in a little milk, into which dip your smelts, and then roll them in flour. Put in a frying-pan about a pound and a half of lard, in which, when very hot, fry your smelts a light brown. Also fry some parsley, which place around your fish, and serve with a sauce Tartare (Art. 112).
142.Farcied Smelts.Prepare your smelts as the foregoing. Split them in two, taking care to make the opening in the under part of the fish, and, beginning at the tail, make the incision the length of the fish, without disturbing the head. Then take some chicken farce (Art. 11), and add to it half a dozen very finely chopped mushrooms, and a very little chopped parsley. Lay this on one side of your smelts, and cover with the other half. Place them in a buttered pan, cover each one with a very little melted butter, sprinkle some bread-crumbs lightly over them, and send them to the oven for about fifteen minutes. Take half a pint of Spanish sauce (Art. 80), add a sherry-glass of white wine, boil for fifteen minutes, add a little chopped parsley to your sauce, which pour over your fish, and serve.
143.Oysters à la Poulette.Take fifty oysters, which blanch in boiling water, then drain them, preserving part of the liquid in which they were boiled. Take half a pint of béchamel sauce (Art. 83), add a little of the liquid in which your oysters were boiled, a little salt and pepper, a little chopped parsley, and, when your sauce has ceased boiling, the yolks of three eggs well mixed in a little water. Serve your oysters hot in the sauce.
144.Farcied Oysters à l'Africaine.Take twenty very large oysters, which blanch and then drain. Also take some chicken farce (Art. 11), chopping three truffles very fine, and mix with your farce, with which cover your oysters on both sides, and dip in bread-crumbs. Then beat up four eggs, the yolks and whites together, with a little salt, pepper, and very little nutmeg added, and spread over your oysters, which dip again into bread-crumbs. Put the oysters in a buttered pan, and send to the oven for about fifteen minutes, a very little melted butter on each oyster. Take half a pint of Spanish sauce (Art. 80), add to it a glass of sherry, and, after boiling twenty minutes, chop up two truffles, put them in your sauce, and serve with your oysters.
145.Fried Oysters.Take fifty large oysters, dip them in beaten eggs, in which you have put a little salt and pepper; then roll them in bread-crumbs, and, if your oysters should not be very large, dip them again in beaten eggs, and again roll them in bread-crumbs. Fry them in very hot lard,drain off the grease, and serve very hot. Garnish with slices of lemon.
146.Broiled Oysters.Take fifty large oysters, which drain and dip in four beaten eggs, to which you have added a little salt and pepper. Roll them in bread-crumbs, dip them again in eggs, and again roll them in bread-crumbs. Put a few drops of melted butter on each, broil them on a gridiron a light brown, and serve very hot.
147.Cromesqui of Oysters.Boil fifty oysters for about five minutes, drain them, and chop them fine. Put in a saucepan on the fire an ounce of butter, the same of flour, a pinch of salt, the same of pepper and nutmeg, and mix all well together. Add the juice of your oysters, and half a glass of milk, and stir with a wooden spoon until just before beginning to boil, then remove it from the fire; add two yolks of eggs mixed in about a tablespoonful of water, and then your oysters. Put this mixture on ice until cold, form it into balls about the size of a small egg, and wrap up each one in a very thin piece of pork. Break three eggs in a bowl, add six ounces of flour, and a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromesqui. Then mix a teaspoonful of soda with your paste, with which cover each one, and fry in very hot lard. When a bright yellow, drain, and serve hot.
148.Oysters on Toast.Put fifty oysters in a frying-pan with their liquor, toss them on the fire for about ten minutes, and sprinkle with choppedparsley. Put the oysters on eight pieces of toast, the juice poured over them. Serve very hot.
149.Oysters a la Mosely.Take fifty oysters, the third of which put in a deep dish with a little pepper, salt, a little melted butter, and cover with bread-crumbs. Then put half of the remaining oysters on top. Proceed as above, add a third layer, pour in enough sherry to reach the top of your oysters, cover with bread-crumbs, and a little melted butter, and send to a moderate oven until colored a light brown. Serve very hot.
150.Oysters au Gratin.Take three dozen rather small oysters, blanch them, and drain them. Make a rather thick béchamel sauce (Art. 83), to which add two yolks of eggs well mixed in a little water. When beginning to boil, add your oysters, a little salt, pepper, and a little nutmeg. Mix all well together, and then put them, with your sauce, in the shells. Cover them lightly with bread-crumbs, and a few drops of melted butter on top. Send them to the oven, and serve when nicely browned.
151.Lobster au Naturel.Put in a saucepan two sliced onions, a few green onions, some parsley, four cloves, four branches of thyme, one of sage, a pinch of mace, a little piece of green pepper, two ounces of salt, and enough water to cover them. Boil them for twenty minutes, and then allow them to cool, after which add four medium-sized lobsters, boil for half an hour; take them off the fire, and let them become cold in their liquor. Thendrain them, split them in two, break their claws, and serve them garnished with parsley.
152.Lobster à la Havraise.Take three small live lobsters, cut off the claws, break them, and separate your lobsters in two, cutting each lobster in eight pieces. Put into a frying-pan three very finely chopped shallots, with a tablespoonful of oil. When beginning to color lightly, add your pieces of lobster, and, after cooking fifteen minutes, add half a pint of Spanish sauce (Art. 80), a glass of sherry, about ten mushrooms, a little chopped parsley, a little salt, pepper, and a very little nutmeg. Mix well together, boil five minutes longer, and serve.
153.Croquettes of Lobster.Chop fine the meat of two boiled lobsters and add half a pint of béchamel sauce (Art. 83), to which you have added the yolks of two eggs well mixed in a little water. Then add two tablespoonfuls of tomato sauce, a little pepper, salt, and a very little nutmeg, andput on the ice until perfectly cold—this is of the utmost importance. When thoroughly cold, form them into croquettes and roll them in bread-crumbs; beat three eggs (the yolks and whites together), into which dip your croquettes and roll them again in bread-crumbs. Put about two pounds of lard in a frying-pan, and, when very hot, fry your croquettes, which, when a light brown, drain, and serve.
154.Broiled Lobster.Take four chicken lobsters (uncooked and perfectly fresh), separate them in two, lengthwise, put a little melted butter uponthem, salt, pepper, and some bread-crumbs. Broil them on a gentle fire, and, just before serving, sprinkle over them some chopped parsley. You may serve with them, if desired, a sauce Tartare (Art. 112) or a sauce remoulade (Art. 109).
155.Deviled Lobster.Prepare the mixture as described inArt. 153for lobster croquettes, and mix with it a teaspoonful of mustard. Clean the shells of your lobsters, fill them with the above mixture, which cover lightly with mustard, on top of which sprinkle some bread-crumbs and a very little melted butter. Put them in the oven, and, when colored a light brown, serve.
156.Lobster à la Bordelaise.Take the meat of three boiled lobsters, which cut in medium-sized pieces, and put them in a saucepan on the fire for about five minutes, with half a pint of sauce Bordelaise (Art. 101), and serve.
157.Crawfish à la Bordelaise.Boil four dozen crawfish as directed inArt. 77, drain, and put them in a saucepan on the fire for about five minutes, with half a pint of sauce Bordelaise (Art. 101), and serve.
158.Farcied Lobster.Prepare the mixture as for lobster croquettes (Art. 153), adding a little chopped parsley, and with it fill the shells of two or three lobsters which you have previously washed. Sprinkle some bread-crumbs on top, and a very small quantity of melted butter. Send to the oven, and, when colored a light brown, serve.
159.Lobster à l'Indienne.Take two boiledlobsters, divide them in two, and remove the meat from the shells and claws. Wash half a pound of rice, boil it five minutes in boiling water, then put it in cold water for a moment. Drain, and place it in a saucepan with three pints of water, and boil forty minutes. Take half a pint of sauce Veloutée (Art. 82), add your lobsters, place your saucepan at the side of the range so as not to boil, and mix with your sauce a teaspoonful of curry. Drain off your rice, form it in a border on a dish, and place your lobster and sauce in the center.
160.Fried Frogs' Legs.Put three dozen frogs' legs in an earthen jar, with salt, thyme, six bay-leaves, three branches of parsley, an onion cut in thin slices, the juice of a lemon, and three or four tablespoonfuls of oil; turn them over on one side, then on the other, several times during an hour; then drain them, dip them in milk, in which you have put a little salt and pepper, roll them in flour, and fry them a light brown, in very hot lard. Serve them with some fried parsley.
161.Frogs' Legs à la Poulette.Put three dozen frogs' legs in a saucepan, with an ounce of butter, a claret-glass of white wine, and half a cupful of consommé (stock,Art. 1), an onion sliced thin, a little thyme, bay-leaf, parsley, a pinch of salt, pepper, and a very little nutmeg. Boil for ten minutes, and then drain. Put a tablespoonful of flour in a saucepan, with an ounce of butter, and mix well together. Strain the liquid in which your frogs' legs were cooked, add to it two yolks of eggs well mixedin about a tablespoonful of water, a tablespoonful of chopped parsley; boil three or four minutes, and serve.
162.Frogs' Legs à la Marinière.Put three dozen frogs' legs in a saucepan, with a dozen chopped mushrooms, four shallots also chopped, and two ounces of butter, and toss them on the fire for five or six minutes; then add a tablespoonful of flour, a little salt, pepper, a nutmeg, and moisten with a claret-glass of white wine and a glass of consommé (Art. 1); boil ten minutes. Mix the yolks of four eggs with two tablespoonfuls of cream, remove your frogs' legs from the fire, and, when boiling has ceased, add your eggs, stirring continually until thoroughly mixed, and serve.
163.Frogs' Legs à la Maître d'Hôtel.Boil in water two dozen frogs' legs for about twelve minutes, with a pinch of salt, pepper, and the juice of a lemon. Drain them, and pour over them some melted butter to which you have added the juice of a lemon and a tablespoonful of chopped parsley; serve very hot.
164.Soft-Shell Crabs.Take eight soft-shell crabs, remove the gills and the sand. Wash them, then dry them with a cloth, dip them in a little milk, and roll them in flour. Put plenty of lard in a frying-pan, in which, when very hot, fry your crabs. Five minutes will suffice. Serve with them some fried parsley. You may also dip the crabs in beaten eggs, and sprinkle with bread-crumbs before frying.
165.Farcied Crabs.Remove the meat fromfour dozen boiled hard-shelled crabs and chop up fine. Put in a saucepan an onion cut in pieces, and an ounce of butter. When beginning to color slightly, add a dozen chopped mushrooms, a tablespoonful of chopped parsley, and four ounces of bread-crumbs, which you have previously soaked in consommé, and then pressed almost dry; a pinch of salt and pepper, a little cayenne, and half a gill of tomato sauce (Art. 90). Mix all well together on the fire, and cook for five minutes. Wash your shells and fill them with the foregoing, cover them with bread-crumbs, and avery littlemelted butter on top; send to the oven and color a light brown.
166.Deviled Crabs.Proceed as for the foregoing, putting a tablespoonful of mustard in the above mixture, and a layer of mustard on top of each crab before covering with bread-crumbs.
167.Clam Fritters.Take fifteen clams, which chop very fine, and put in a bowl with two ounces of flour, two eggs, a pinch of salt and pepper, and a tablespoonful of parsley, which chop fine. Mix all thoroughly together. Put some lard in a frying-pan, into which, when very hot, throw a tablespoonful of your mixture at a time, until you have used the entire quantity; fry on both sides, and serve.
168.Oyster Fritters.Prepare as the foregoing.
169.Fish-Balls.Wash and peel six potatoes, boil them in a pint of water, with salt, drain them, mash them thoroughly; add an ounce of butter, a pinch of salt and pepper, and an egg; mix all welltogether, adding six ounces of boiled codfish from which you have removed the bones; mix your fish well with your other ingredients, form into balls about the size of a very small apple, roll them lightly and evenly in flour; fry them on both sides in about half their height of very hot lard, drain off the grease, and serve them very hot.
170.Codfish au Gratin.Take two pounds of boiled codfish, from which you have removed the bones, put in a dish with half a pint of béchamel sauce (Art. 83), in which you have mixed four ounces of American cheese. Sprinkle it on top with bread-crumbs and a little melted butter, and send to the oven until colored a bright yellow. Serve. You may, instead of the cheese, mix some chopped mushrooms with your fish. Other boiled fish may be prepared in the same manner.
171.Snails à la Provençale.Take four ounces of wood-ashes, which put in a cloth, and tie securely. Then place in a saucepan with about a quart of water, and boil fifteen minutes. Wash well four dozen snails, and put them in your saucepan, and boil them about fifteen minutes. Then take one out, and try with a larding-needle if you can remove it easily from its shell, and, if so, drain the snails, and take them out of their shells. Put into a saucepan on the fire a tablespoonful of oil, half a dozen mushrooms chopped very fine, some parsley, a clove of garlic, three shallots, all chopped fine, salt, a little red pepper, and a very little nutmeg. Add a tablespoonful of flour, and moisten withthree sherry-glasses of white wine, and, as soon as your sauce begins to boil, add your snails, and boil gently for thirty minutes. Your sauce must be thick. Mix the yolks of three eggs in a tablespoonful of milk, and add to your sauce when it has ceased boiling. Put a snail in each shell, and enough sauce to fill each one. Sprinkle bread-crumbs on top, send to the oven for about ten minutes, and serve.
172.Clams on Toast.Take fifty clams and roast them very slightly, after which take them out of their shells, chop them fine, and, with all their juice, which you have carefully preserved, put them into a saucepan with a little butter, and stew for a few moments. Just before serving, season them with a little red pepper and a very little Tobasco pepper. First serve to each person a piece of toast, and then the clams to be poured over the toast.
173.Soft Clams steamed.Put some boiling water in a saucepan, in the bottom of which lay a brick. Put fifty soft clams in a pan, or in some utensil which may be placed inside your saucepan, and on top of the brick, so that the water shall not touch the clams. Boil quickly about five minutes, covering the saucepan with a lid. Then, if your clams are done, serve them in their shells, with a sauce separately, composed of a little chopped shallot, a little melted butter, salt, pepper, and a little vinegar or the juice of a lemon.
174.Clams au Gratin.Prepare exactly as for oysters au gratin (Art. 150).
175.Mussels à la Marinière.Take fifty mussels in their shells, remove the black, stringy species of moss attached to them, put them in a covered saucepan on the fire, with about a quarter of a glass of water; toss them for three or four minutes in the saucepan, or until the shells are opened, then drain them, remove one shell of each, leaving the mussel in the other half, and serve them in the following sauce: Chop fine two shallots, which put in a saucepan on the fire, with a tablespoonful of vinegar, reduce one half, and add a teaspoonful of chervil and tarragon chopped fine; boil for a moment, then add half a pint of sauce Allemande (Art. 81), and a sherry-glass of sherry.
176.Stewed Terrapin à la Lucie.Drop three live terrapins into boiling water, and, if large, boil them three hours, or, if moderate sized, two hours and a half. Then pick them, throwing away all of the intestines, heart, head, and most of the feet; also be very particular to cut out the gall, which will be found in the middle of the liver, and throw it away. Scrape out all the fat and meat sticking to the shells, and put into a saucepan with half a pound ofvery goodbutter, a good deal of salt, and cayenne pepper. Simmer over a slow fire for about two hours. Wine may be added, according to taste, after the terrapin is served.
177.Stewed Terrapin à la Maryland.Pick and clean, as the foregoing, two terrapins weighing about six to seven pounds. Boil them in some water with a little salt for about twenty minutes.Drain them, cut them in moderate-sized pieces, and put them in a saucepan with enough cream to cover them, a pinch of salt, pepper, nutmeg, and three wineglasses of sherry. Simmer gently for three quarters of an hour. Mix four yolks of eggs with two tablespoonfuls of cream, add them to your terrapins, and serve very hot.
178.Stewed Terrapin(another manner). Prepare your terrapins as the foregoing, add to them half a pint of brandy, touch it with a lighted match, let it burn, and serve.
179.Glaze.Put two quarts of consommé (Art. 1) in a saucepan on the fire. Reduce it byverygentle boiling until it becomes the color of chocolate. Put it in a bowl on the ice, and keep it until needed.
180.Beef Tongue, Sauce Piquante.Wash carefully a beef's tongue, boil it an hour, put it in cold water, then remove the skin. Take some strips of larding pork about two inches long, roll them in some parsley chopped very fine, a little pepper and nutmeg, and lard your tongue, which having done, place in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, and four branches of thyme. Add enough consommé (or stock) to cover the tongue, simmer very gently for four hours, and serve with a sauce piquante (Art. 86).
181.Beef's Tongue à la Jardinière.Proceed exactly as for the foregoing, and serve on a macédoine of vegetables (Art. 416).
182.Smoked Beef's Tongue, Wine Sauce with Mushrooms.Soak a smoked tongue in water the night before it is needed. Then put it in about four quarts of cold water, and boil it slowly about five hours; drain, place it in cold water a moment, remove the skin, trim the thicker end ofthe tongue neatly, and put it again in hot water for a moment, drain, put it on a dish, pour around it half a pint of Spanish sauce (Art. 80), to which you have added, while on the fire, ten chopped mushrooms and a sherry-glass of sherry.
183.Hashed Beef.Take two pounds of cold beef, free from sinew and bone, and chop it up well. Peel and cut in pieces two onions, and put them in a frying-pan with two ounces of butter. When beginning to color very lightly, add your beef, a little salt, pepper, and nutmeg, and a pinch of thyme. Toss all together on the fire ten minutes. Just before serving, sprinkle a tablespoonful of chopped parsley over your hash.
184.Beef's Brains au Beurre Noir.Put into cold water three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half-hour. Then put them in a saucepan with six parsley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consommé (stock, Art. I) and a claret-glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce.
Black-Butter Sauce.Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar; boil for a moment, add some branches of fried parsley, and serve.
185.Beef's Brains à la Poulette.Prepare the brains as the foregoing, and serve with a sauce poulette (Art. 103).
186.Palates of Beef, Sauce Robert.Boil four beef's palates in enough water to cover them, and a little salt, for an hour. Then put them in cold water, and clean them well. Put them in a saucepan with four bay-leaves, four branches of thyme, four cloves, four pepper-corns, four parsley-roots, and half a teaspoonful of salt. Moisten with a pint of consommé (stock,Art. 1), and simmer them gently for two hours. Then take them from your saucepan, drain them, cut them in squares, and serve them with a sauce Robert (Art. 92). Other sauces, according to your taste, may be served with this dish.
187.Ox-Tails braised.Cut two ox-tails into joints, boil them for half an hour in two quarts of water, and half an ounce of salt; then put them in cold water, drain and place them in a saucepan with a carrot, two onions, six cloves, six pepper-corns, four bay-leaves, four branches of thyme, three branches of parsley, and a little salt; add a quart of consommé (stock,Art. 1), and simmer gently for five hours; serve with an Italian sauce (Art. 93).
188.Beef-Kidneys, Sautés au Vin Blanc.Cut two beef's kidneys in thin slices; then put in a frying-pan an ounce of butter, into which, when melted, put the kidneys, adding a pinch of salt, the same of pepper, and a very little nutmeg; toss the kidneys in the butter for about five minutes on agood fire; moisten them with one gill of Spanish sauce (Art. 80), and a sherry-glass of white wine; boil five minutes on the fire, and serve.
189.Sirloin Steak broiled, with Anchovy Sauce.Take two and a half pounds of sirloin steak, and put it on a gridiron on a moderate fire, with salt and pepper. Turn the steak often, so that both sides may be equally done; ten minutes should be sufficient to broil it; serve with a white or butter sauce (Art. 14), to which add a teaspoonful of anchovy sauce.
190.Rump Steak broiled à la Maître d'Hôtel.Broil as the foregoing; then put two ounces of butter on a very hot plate, so as to melt it completely; add to it a teaspoonful of parsley, which you have previously washed and chopped fine, a pinch of salt and pepper, the juice of a lemon; mix all together, and serve your steak on top.
191.Porter-house Steak à la Bordelaise.Broil a porter-house steak as the foregoing, on top of which place small pieces of marrow, cut round, about the size of a fifty-cent piece, and previously boiled; pour around your steak half a pint of sauce Bordelaise (Art. 101). Steak may also be served with a sauce Béarnaise (Art. 88), sauce Hachée (Art. 96), tomato sauce (Art. 90), and others. Potatoes should also be served in whatever manner appropriate to the sauce. Onions cut in slices, rolled in flour and fried in butter a light brown, may also be served on top of a broiled steak.
192.Tenderloins of Beef, with Potatoes àla Parisienne.Take three and a half pounds of the fillet of beef, and with a knife remove the skin on top; cut some larding pork into strips, with which lard your beef on the surface. Then in a frying-pan put an onion sliced thin, a branch of thyme, three cloves, three pepper-corns, three bay-leaves, three parsley-roots, and a pinch of salt; moisten with a sherry-glass of white wine and the same of consommé (stock,Art. 1), and place your fillet on top, on which put a few little pieces of butter; simmer gently for about forty minutes, strain the liquid in which your fillet was cooked, pour it over the fillet and serve on a separate dish some potatoes à la Parisienne (Art. 438).
193.Fillet of Beef Sauté, Madeira Sauce.Cut eight pieces from a fillet of beef about half an inch thick; put into a saucepan an ounce of butter, a pinch of salt and pepper, a very little nutmeg, and place your pieces of beef on top; toss them for about five minutes on a quick fire, and, when done on both sides, serve them (one piece overlying the other) with half a pint of Spanish sauce (Art. 80), to which add a wineglass of madeira (or sherry); also serve with this dish some potato croquettes (Art. 423).
194.Braised Beef, Tomato Sauce.Take three pounds of rump steak; put in a saucepan four ounces of salt pork, which cut in small pieces, place your beef on top, and simmer gently for half an hour, turning it over from time to time; then add as much consommé (stock,Art. 1) as will entirely coveryour beef, and two sherry-glasses of white wine, a carrot, an onion, three branches of thyme, three bay-leaves, three cloves, three pepper-corns, three parsley-roots, a pinch of salt and pepper, and a little nutmeg; simmer gently for four hours, drain, and serve with a tomato sauce (Art. 90); or you can serve your beef with the liquid in which it was cooked, after having removed all the grease, and strained carefully.
195.Beef à la Mode.Take a round of beef of about four pounds, cut half a pound of larding pork in strips about two inches long, which roll in a tablespoonful of chopped parsley. Make incisions in your beef, and introduce your strips of pork therein. Cut a carrot and an onion in slices, and put them in a saucepan with several branches of parsley, inclosing three cloves, six bay-leaves, three branches of thyme, and tie all together, then add your beef, two claret-glasses of white wine, and a quart of consommé (stock). Simmer gently for three hours, drain off your beef, and strain the liquid in which it was cooked. Then put the beef with its liquid in a saucepan with two carrots and two turnips, which you have previously blanched and cut in slices, and twenty small onions. Simmer gently for an hour and a half, skim off the grease from the liquid, and serve.
196.Boiled Marrow-Bones.Tie up in a cloth eight marrow-bones, neatly trimmed, and of about four inches in length, boil an hour, remove the cloth, and serve them on toast, a small napkin neatly arranged around each bone.
197.Beefsteak Pie.Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce (Art. 80), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters.
Paste for the Pie.Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water. Mix all well together, and roll it out to the proper thickness.
198.Broiled Tripe.Cut some tripe into long pieces, season with pepper and salt. Broil them a nice brown, and serve them on the same plate with an ounce of melted butter, the juice of a lemon well mixed with it, and some chopped parsley. Honeycomb tripe is more delicate than the ordinary tripe.
199.Tripe à la Lyonnaise.Cut two pounds of tripe in thin strips, as for Julienne soup, put a sliced onion, with two ounces of butter, in a frying-pan; when well colored, add your tripe, a pinch of salt and pepper, and very little nutmeg. Toss alltogether until all moisture is absorbed, then add about a quarter of a can of tomatoes, cook for a moment longer, or until very hot, and serve with a little chopped parsley on top.
200.Fried Tripe.Cut some tripe in squares. Break two eggs, to which add a little salt and pepper, and beat up your eggs well. Then dip your tripe in the eggs, roll them in flour, fry them in very hot lard, and when they are a light brown drain them, and serve with fried parsley on top.
201.Tripe à la Mode de Caen.Put in an earthen pot an onion cut in slices, a carrot in quarters, and four slices of bacon; cover these with a layer of tripe, then a calf's foot cut in four, a pinch of salt and pepper, four cloves, four bay-leaves, three branches of thyme, six pepper-corns, and six parsley-roots. On top of these put a layer of bacon, another of tripe, another calf's foot, cut in pieces, and another layer of tripe, with some bacon on top. Fill your jar three quarters of its height with white wine. Put on the cover, and paste it all around the edge with some flour mixed in a little water, so as to render the jar air-tight. Place it in the oven, and cook for five hours. Instead of white wine, you may substitute cider if you wish.
202.Calf's Head en Tortue.Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water; mix four tablespoonfuls of flour with alittle cold water; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce (Art. 80), put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens' livers which you have previously blanched; drain your calf's head and put it on a dish with your sauce; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.
203.Calf's Head à la Vinaigrette.Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion; add a pinch of salt and pepper, four tablespoonfuls of vinegar and eight tablespoonfuls of oil, and serve with your calf's head.
204.Baked Calf's Head à l'Italienne.Boil a calf's head as the preceding, cut it in pieces, which put in a pan, and cover with an Italian sauce (Art. 93); sprinkle some bread-crumbs on top, and a very little melted butter; send to the oven, and, when colored a light brown, put it on a dish, and serve with an Italian sauce surrounding it. You may also serve with other sauces, according to your taste.
205.Calves' Tongues.Take four calves' tongues, which prepare as beef's tongue (Art. 180),and, after cooking two hours, take them off the fire, remove all skin, and cut them through the middle of the tongue. Put them on a dish, and serve with them an Italian sauce (Art. 93), sauce poivrade (Art. 95), tomato sauce (Art. 90), or with a macédoine of vegetables (Art. 416).
206.Calves' Brains au Gratin.Put into cold water four calves' brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours, being careful to change the water every half-hour, then drain them; put for a moment in a saucepan on the fire, four ounces of butter and a large sliced onion; add the brains, season with pepper and salt, and let them simmer gently, turning them over so that both sides may be done, and drain off the grease; butter a deep dish, which sprinkle all over with bread-crumbs; add averythick béchamel sauce (Art. 83) to the brains, which put in the dish, let them cool, sprinkle bread-crumbs and some melted butter on top; send to a moderate oven for half an hour, and serve.
207.Calves' Brains à la Poulette.Proceed as for beef's brain, allowing only half the time to boil; put four brains on a dish, and pour over them a sauce à la poulette (Art. 103).
208.Fried Calves' Brains, Tomato Sauce.Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces; beat up two eggs, to which add a little salt and pepper; dip the brains in the eggs and then sprinkle them with bread-crumbs;put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley; drain, and serve with a tomato sauce in a separate dish.
209.Calves' Ears farcied.Take four well-scalded calves' ears; put them in two quarts of boiling water on the fire for half an hour, after which put in cold water; then clean the inside of the ears well, and place in a saucepan with a quart of consommé (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a tablespoonful of parsley chopped fine; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce (Art. 90) surrounding them, or a sauce piquante (Art. 86).
210.Calves' Liver Sauté, Sauce Poivrade.Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade (Art. 95).
211.Broiled Calf's Liver.Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron; a little melted butter on each piece; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together.
212.Calf's Liver with Bacon.Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Spanish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gently for three or four minutes, and serve.
213.Braised Calf's Liver à la Bourgignone.Take an entire calf's liver, lard it thickly with larding pork, and put it in a saucepan with an ounce of butter, four bay-leaves, three branches of thyme, three cloves, a sliced onion and carrot; cook for ten minutes, moisten with a pint of Spanish sauce (Art. 80) and a claret-glass of red wine. Simmer gently for an hour and a half, and take out your calf's liver, which keep very hot. Remove all grease from the liquid in which it was cooked, strain it, pour it over the liver, which should be left whole, and serve.
214.Calf's Heart aux Fines Herbes.Cut three calves' hearts in round or oval pieces, put them in a frying-pan in which you have melted an ounce and a half of butter, and, adding a little salt and pepper, cook gently, taking care to turn over until they are a good color on both sides, then drain them, leaving the butter in your pan, into which throw three chopped shallots. Toss them for half a minute in your butter, which pour over your calf's heart, and, when serving, put a tablespoonful of chopped parsley on top.
215.Calf's Feet à la Poulette.Prepare fourcalf's feet as the foregoing, cooking half an hour longer; drain them, cut them in pieces, and serve with a sauce à la poulette (Art. 103).
216.Veal Pot-Pie.Cut two pounds of a shoulder of veal in medium-sized pieces, which boil in a quart of water ten minutes, then put them for a moment in cold water, drain them, and place them in a saucepan on the fire with a quart of water, some salt, white pepper, a little nutmeg, and several branches of parsley, inclosing three bay-leaves, three branches of thyme, four pepper-corns, tied all together. Boil an hour. Mix in a bowl three tablespoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little water, so as to form a soft paste, with which make little round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning, and serve.
217.Sweetbreads aux Fines Herbes.Take some sweetbreads (in quantity according to their size), put them in a saucepan with some water, and simmer them gently for about ten minutes. Drain them, remove from them all skin and fat, shape them in round pieces, and put them in a frying-pan in which you have melted an ounce of butter and added a little salt and pepper. Let them simmer gently, turning them over now and then, and when they are a good color take them out. Chop three shallots and six mushrooms, put them in the butterin which your sweetbreads were cooked, let them remain on the fire for about two minutes, adding a little chopped parsley and the juice of a lemon, which pour over your sweetbreads, and serve. You can also prepare sweetbreads in the same manner, and serve with a tomato sauce (Art. 90), Spanish sauce (Art. 80), or stewed with sauce à la poulette (Art. 103), with a tablespoonful of chopped parsley added, or sauce Béarnaise (Art. 88).
218.Sweetbreads larded with Peas.Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a carrot, an onion cut in thin slices, two cloves, two bay-leaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consommé (stock,Art. 1), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little butter, salt, pepper, and a little sugar added to them.
219.Sweetbread Croquettes.Boil four sweetbreads, and let them become cold; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thoroughly cold; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs; fry them a bright yellow in very hot lard, drainthem, and serve them with fried parsley or with green peas.
220.Veal Cutlets à l'Allemande.Take three pounds of veal cutlets, which cut in round pieces; break two eggs in a bowl, adding some salt and pepper and an ounce of melted butter; beat all well together, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce (Art. 90).
221.Veal Chops à la Mayonnaise.Put eight veal chops in a flat saucepan, moisten them with their height of consommé (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold; serve them in a circle with whatever jelly remains, and in the center a sauce Mayonnaise (Art. 113), or a sauce ravigote cold (Art. 112).
222.Veal Chops Piqués.Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner; put in a flat saucepan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consommé(Art. 1) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financière, made in the following manner: Put in a saucepan half a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweet-bread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters.
223.Braised Tendons of Veal a la Macédoine.Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic; cover them about three quarters with consommé (stock,Art. 1), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce (Art. 80), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macédoine (Art. 416), which put on a dish, your tendons of veal on top, and serve.
224.Braised Tendons of Veal with Purée of Celery.Braise your tendons as the foregoing; then put them on a dish and cover them with avery thicksauce Allemande (Art. 81); let them become cold, and, when the sauce is firmly set, beat up two eggs, adding a little salt and pepper, in which dip your tendons, and then sprinkle them with bread-crumbs. Put in a frying-pan about two pounds oflard, in which, when very hot, fry your tendons. Serve them in the form of a circle, one piece overlapping the other, and a purée of celery (Art. 392) in the center. You may also serve with a sauce suprême (Art. 99) around the tendons.