15 Y€^RS 
 
BERKELEY 
 
 LIBRARY 
 
 UNWERSITY Of 
 CALlFORhHA 
 
 THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 
 OF CALIFORNIA 
 
 AGRICULTURE 
 BEQUEST 
 
 OF 
 
 ANITA D. S. BLAKE 
 

 Digitized by the Internet Archive 
 
 in 2006 with funding from 
 
 IVIicrosoft Corporation 
 
 http://www.archive.org/details/culinaryreceiptsOOfilirich 
 
jlanbg Volume CuUnarg Qtxits, 
 
 No. 1. 
 
 One Hundred Ways of Cooking Eggs. 
 
ONE HUNDRED WAYS OF 
 COOKING EGGS 
 
 BY 
 
 FILIPPINI 
 
 <TWENTV-FIVE YEARS WITH DELMONICO) 
 
 NEW YORK AND BOSTON 
 H. M. CALDWELL COMPANY 
 
 PUBLISHERS 
 
Copyright, i8g2, 
 By Charles L, Webster & Co. 
 
 {All rights reserved.) 
 
 AGRICULTURE 
 GIFT 
 
 (iDDlontal ^rcss: 
 
 Electrotyped and Printed by C. H. Sinnonds & Co. 
 Boston, U. S. A. 
 
AGRIC. 
 LIBAARY 
 
 A WORD OF ADVICE, 
 
 Eggs are not fit for any purpose unless they are perfectly fresh. 
 An easy method of ascertaining the freshness of an ^g^ is to hold it 
 toward the sun or toward a good light. If fresh, it will be perfectly 
 clear; if it is clear on one side and cloudy on the other, it is stale. 
 Another good test is to place the eggs in a pan filled with water; 
 those that sink to the bottom are perfectly fresh; if they float at the 
 top or stand on end in the water, they are unfit for use. 
 
 148 
 
NOTES 
 
 A pinch of salt represents 205 grains, or a tablespoonful. 
 
 Half a pinch of pepper represents 38 grains, or a teaspoonful. 
 
 A third of a pinch of nutmeg represents 13 grains, or half a tea- 
 spoonful. 
 
 The recipes referred to in the " One Hundred Ways of Cooking 
 Eggs " will be found in the appendix. 
 
CONTENTS. 
 
 PAGE 
 
 Poached 9 
 
 Scrambled Eggs 10 
 
 Scrambled Eggs with Asparagus Tops. . 10 
 
 Scrambled Eggs with Truffles 11 
 
 Scrambled Eggs with Smoked Beef 11 
 
 Scrambled Eggs with Chicory 12 
 
 Eggs a la Livingston 13 
 
 Eggs a la Bourguignonne 13 
 
 Fried Eggs 14 
 
 Eggsau Beurre Noir 15 
 
 Eggs au Soleil 16 
 
 Eggs a la Bechamel 17 
 
 Eggs a la Pauvre Femme 18 
 
 Eggsau Gratin 19 
 
 Eggs a la Tripe 20 
 
 Eggs a la Vanderbilt 21 
 
 Eggs a la Valencienne 22 
 
 Eggs a la Provengale 23 
 
 Eggs en Filets 24 
 
 Eggs a la Finoise 25 
 
 Eggs au Miroir 26 
 
 Eggs with Fresh Mushrooms 27 
 
 Eggs with Celery 28 
 
 Eggs with Truffles 29 
 
 Eggs with Tarragon 30 
 
 Eggs with Livers 31 
 
 Eggs au Parmesan 32 
 
 Eggs a la Bonne Femme 33 
 
 Eggs a la Paysanne 34 
 
 Eggs a la Regence. 35 
 
 No. PAGE 
 
 31. Eggs with Melted Cheese 36 
 
 32. Eggs en Panade 37 
 
 33. Eggs a la Meyerbeer 38 
 
 34. Eggs a la Reine 39 
 
 35. Eggs a la Turque 40 
 
 36. Eggs a ITmperatrice 41 
 
 37. Eggs a la Suisse 41 
 
 38. Eggs a la Chipolata 42 
 
 39. Eggs a I'Alsacienne 42 
 
 40. Eggs a I'Aurore 43 
 
 41. Eggs a la Polonaise 44 
 
 42. Eggs a la Sauce Robert 45 
 
 43. Eggs a la Hyde 46 
 
 44. Eggs a la Bennett 48 
 
 45. Eggs a la Duchesse 49 
 
 46. Plain Omelet '. . 50 
 
 47. Omelet with Fine Herbs 52 
 
 48. Oyster Omelet 53 
 
 49. Crawfish Omelet 54 
 
 50. Lobster Omelet 55 
 
 51. Tomato Omelet 56 
 
 52. Tomato Omelet a la Provengale 57 
 
 53. Asparagus-top Omelet 58 
 
 54. Omelet, with Green Peas .....* 58 
 
 55. Omelet au Cepes 59 
 
 56. Smoked Beef Omelet 59 
 
 57. Ham Omelet 60 
 
 58. Crab Omelet 60 
 
 59. Kidney Omelet 61 
 
 60. Chicken Liver Omelet 61 
 
CONTENTS. 
 
 No. PAGE 
 
 6i. Sausage Omelet 62 
 
 62. Omelet Bonne Femme 63 
 
 63. Omelet Raspail 64 
 
 64. Sardine Omelet 65 
 
 65. Cheese Omelet 66 
 
 66. Omelet Regence 67 
 
 67. Omelet a la Vanderbilt 68 
 
 68. Omelet a I'ELspagnole 69 
 
 69. Omelet Mexicaine 70 
 
 70. Sweet Omelette 71 
 
 71. Omelet Soufflee, for Six Persons 72 
 
 72. Omelet au Kirsch, or Rum 74 
 
 73. Omelet Celestine 75 
 
 74. Eggs a la W. B. Kendall 76 
 
 75. Eggs Molet 78 
 
 76. Eggs a la Villeroi 79 
 
 77. Eggs a la Buckley 80 
 
 78. Eggs a la Jay Gould 82 
 
 79. Eggs a la W. M. Evarts 84 
 
 80. Eggs a la Geo. O.Jones 86 
 
 81. Eggs a la A. F. Bowers 88 
 
 82. Eggs a la Hamilton Fish 90 
 
 83. Eggs a la Darling 92 
 
 84. Eggs a la Mme. Morton 93 
 
 85. Eggs a la Belmont 94 
 
 86. Eggs a la 'Mme. Diaz 96 
 
 87. Eggs a la D. B. Hill 97 
 
 88. Eggs a la W. W. Ladd, Jr 98 
 
 89. Eggs a la Cockrane 100 
 
 90. Eggs a la Lloyd Aspinwall 102 
 
 91. Omelet Creme de Vanille a la R. A. C. 
 
 Smith 104 
 
 No. 
 92. 
 93- 
 94. 
 
 96. 
 
 97- 
 98. 
 
 99. 
 
 100. 
 
 lOI. 
 
 102. 
 103. 
 104. 
 105. 
 106. 
 107. 
 108. 
 109. 
 no, 
 in 
 
 112. 
 
 1I3- 
 
 114. 
 115. 
 116, 
 117, 
 118, 
 119. 
 
 120, 
 
 121, 
 
 PAGE 
 
 Omelet k la Claik 106 
 
 Omelet Hughes 106 
 
 Omelet a la E. L. Godkin 107 
 
 Omelet a la M, Ballou 108 
 
 Eggs-Cocotte 109 
 
 Omelet a la Mrs, W. L. Brown no 
 
 Eggs-Cocotte a la Wm. Bracken 112 
 
 Fried Eggs for Garnishing 113 
 
 Egg Stuflfed a la Higgins 114 
 
 APPENDIX. 
 
 Bouillon Blanc — white broth 
 
 Croutons for Soups 
 
 Sauce Demi-Glace, or Madeira 
 
 Batter for Fritters 
 
 Sauce Espagnole — for one gallon 
 
 A Bouquet — how to prepare 
 
 Mirepoix 
 
 Bechamel Sauce 
 
 White-Roux 
 
 Sauce Perigueux 
 
 Sauce Allemande 
 
 Garnishing a la Chipolata — for one gal. 
 
 Glazed Onions for Garnishing .... 
 
 Eggs a la Regence 
 
 Sauce Veloute 
 
 Lobster Butte? 
 
 Puree of Chestnuts 
 
 Sauce a la Poulette 
 
 Cream Sauce 
 
 Sauce Colbert 
 
 Meat Glace. — Glace de Viande 
 
 117 
 117 
 
 118 
 118 
 118 
 119 
 119 
 119 
 "9 
 
 I20 
 120 
 120 
 
 121 
 122 
 122 
 122 
 122 
 
Nx 
 
 Poached. 
 
 Boil in a deep saucepan three quarts of water with a heavy pinch of 
 salt and three drops of vinegar. Have easily at hand twelve fresh 
 eggs. When, and only when, the water boils, rapidly but carefully 
 crack six of them, one by one. As success to have them in proper 
 shape and cooked to perfection depends upon how they are handled, 
 special care should be taken to crack them as rapidly as possible, 
 carefully avoiding to break the yolks, and dropping each one right on 
 the spot where the water bubbles, and as near the boiling-point as 
 possible. Poach for one minute and a quarter from the time that the 
 water boils after the eggs were put in. Lift them up with a skimmer, 
 lay them on the freshly prepared toasts, or use for any other desired 
 purpose; and repeat the same with the other six. If handled strictly 
 as above described you will have them to perfection, and no necessity 
 of trimming any superfluous adherings; serve when required. 
 
2. Scrambled Eggs, 
 
 Melt three ounces of butter in a saucepan, break into it twelve 
 fresh eggs; season with a pinch of salt, half a pinch of pepper, and a 
 third of a pinch of grated nutmeg. Mix thoroughly without stopping 
 for three minutes, using a spatula, and having the pan on a very hot 
 stove. Turn into a warm tureen, add a little verjuice or lemon juice, 
 and send to the table very hot. 
 
 3. Scrambled Eggs with Asparagus Tops, 
 
 To be prepared exactly the same as for No. 2. After the eggs 
 hav€ been well mixed with butter in the pan, there is added a quarter 
 of a bunch of freshly boiled asparagus-tops. 
 
 10 
 
4- Scrambled Eggs with Truffles. 
 
 Place in a saucepan four good-sized, sliced truffles with a glassful 
 of Madeira wine. Reduce to about half, which will take two minutes; 
 add a tablespoonful of butter; season with one pinch of salt and half 
 a pinch of pepper. Crack into the saucepan twelve eggs, mix all well 
 together with the spatula for three minutes on a very hot stove with- 
 out stopping. Turn into a hot tureen and serve. 
 
 5. Scrambled Eggs with Smoked Beef. 
 
 Fry in a sautoire for one minute two ounces of finely minced 
 smoked beef. Scramble twelve eggs as for No. 2, mixing with the 
 above prepared beef. Any kind of garnishing may be added to the 
 scrambled eggs. 
 
6. Scrambled Eggs with Chicory. 
 
 Blanch for iifteen minutes a good-sized head of chicory; drain it 
 and cut it into one-inch lengths. Put these in a saucepan on the hot 
 stove with an ounce of butter and one minced onion, fry, and then 
 moisten with half a pint of broth (No. loi), adding a pinch of salt and 
 half a pinch of pepper. Let cook until all the liquid is evaporated 
 (which will take from twenty to twenty-two minutes). Break twelve 
 eggs into a saucepan, add the chicory and another ounce of butter, 
 then scramble with a spatula all together for four minutes, and serve 
 with heart-shaped bread croutons (No. 102) around the dish. 
 
 12 
 
7- Eggs a la Livingston, 
 
 Cover six pieces of cut toast with pate-de-foie-gras, lay them on a 
 dish, and pour twelve scrambled eggs over (No. 2), add two table- 
 spoonfuls of demi-glace around the dish and serve (No. 103). 
 
 ^ 8. Eggs a la Bourguignonne, 
 
 Place in a saucepan one tablespoonf ul of meat-glaze with one pint 
 of broth (No. loi). Boil, then crack into it two fresh eggs, and poach 
 for one and a quarter minutes. Carefully lift up with a skimmer, and 
 gently lay them on a hot silver dish. Repeat the same operation with 
 ten more, two at a time; when all on the dish, sprinkle over them an 
 ounce of grated Parmesan cheese. Place in the hot oven to brown for 
 one minute. Reduce the gravy in which they were poached to one- 
 half, then carefully pour the sauce around the eggs, but not over 
 them, and serve hot. 
 
 13 
 
V 
 
 9- Fried Eggs. 
 
 Place in a frying-pan on the hot range three tablespoonfuls of 
 very good sweet oil, heat it well, then carefully break into it one 
 fresh tgg^ being careful not to break the yolk, and with the aid of a 
 table knife fold the white right over the yolk, cook for a quarter of a 
 minute, turn it over with a cake-turner, cook for a quarter of a min- 
 ute on the other side, lift it up with the cake-turner, dress on a hot 
 dish with a folded napkin. Proceed precisely the same way with 
 eleven more, and then they will be ready to serve for any purpose 
 desired. 
 
 N. B. — Mix one pinch of salt, and half a pinch of white pepper, 
 and as soon as the eggs are dressed on the dish season each one 
 evenly with it; taking special care to cook them separately, and no 
 more than a quarter of a minute on each side. 
 
 14 
 
\ 
 
 lo. Eggs au Beurre Noir. 
 
 Put one ounce of butter in a frying-pan on the hot stove, let heat 
 well, but not brown; break gently into a dish twelve very fresh eggs, 
 slide them carefully into the pan, then season with a pinch of salt and 
 half a pinch of white pepper; let cook slowly for three minutes. Have 
 ready a hot, flat dish, slide the eggs gently onto it, without turning 
 them over, and be careful to avoid breaking them; lay the dish con- 
 taining the eggs in a warm place. Put two ounces of butter in the 
 same pan, place it on the hot stove, and let the butter get a good 
 brown color for three minutes, then drop in two teaspoonfuls of vine- 
 gar. Pour this over the eggs, and serve. 
 
 15 
 
1 1 . Eggs au Soleil. 
 
 Put two tablespoonfuls of lard in a frying-pan on the hot stove, 
 break in twelve fresh eggs, dropping them in carefully, one by one; 
 let them cook for two minutes, then with a skimmer take each one up 
 separately and lay it carefully on a dry cloth. Have some fritter- 
 batter (No. 104) ready, cut apiece of half-cooked bacon into small, 
 square pieces of about an inch, and add them to the batter, then dip 
 in the eggs, one after the other, taking up with each one a piece of 
 the bacon, and with the fingers drop them into very hot grease, and 
 cook to a good golden color for two minutes. Lift them up with the 
 skimmer, lay them on a dry cloth to drain; sprinkle over half a pinch 
 of salt, dress on a hot dish with a folded napkin, and se*-ve. 
 
 16 
 
12. Eggs h la Bdchamel. 
 
 Pour one pint of bechamel (No. io8) into a saucepan, and put it 
 on the hot stove. Cut twelve hard-boiled eggs in halves, add them to 
 the hot bechamel ; season with half a pinch of white pepper, and let 
 heat thoroughly for three minutes, but be careful not to let it boil. 
 Add one ounce of butter and a saltspoonful of grated nutmeg, then 
 pour it on a hot serving-dish, and serve with six heart-shaped croiitons 
 (No. 102). 
 
 17 
 
13. Eggs tb la Pauvre Femme. 
 
 Heat half an ounce of butter in a dish on the hot stove, then break 
 into it twelve fresh eggs, and sprinkle over two ounces of fresh bread- 
 crumbs. Set the dish in the hot oven, and let bake for two minutes; 
 then pour over the eggs half a pint of well-reduced Espagnole sauce 
 (No. 105), add three ounces of cooked, tender ham, or cooked kid- 
 neys cut up finely, and serve. 
 
 1% 
 
14- Eggs au Gratin, 
 
 Knead well together in a bowl, one tablespoonful of bread-crumbs, 
 two ounces of butter, three chopped anchovies, a pinch of parsley, a 
 pinch of chervil, one chopped shallot, three raw t%^ yolks, a good 
 pinch of salt, half a pinch of white pepper, and a pinch of grated nut- 
 meg. When ready, put these ingredients into a silver baking-dish (by 
 preference) with one ounce of butter at the bottom. Place it on a 
 slow fire for two minutes, then break over it six eggs, which will 
 be plenty; cook for five minutes in the hot oven, remove, lay the 
 dish on top of another, and serve immediately. 
 
 19 
 
\ 
 
 15. Eggs a la Tripe. 
 
 Fry two medium-sized, sound, sliced onions in a frying-pan with 
 two ounces of butter, but do not brown them; mix in half a spoonful 
 of flour, and a large cupful of sweet cream; season with a pinch of 
 salt, half a pinch of white pepper, and the third of a pinch of grated 
 nutmeg. Cook for eight minutes, stirring constantly with the spatu- 
 la; then add twelve sliced, hard-boiled eggs, and heat together thor- 
 oughly for two minutes without letting it boil again; pour on a hot 
 dish and serve. 
 
 20 
 
1 6. Eggs a la Vanderbilt, 
 
 Place one ounce of good butter on a silver dish, set it on' the hot 
 stove, and break in twelve fresh eggs, being careful not to disturb the 
 yolks; season with a light pinch of salt and the third of a pinch of 
 pepper; then let cook slowly for four minutes. Pour over the eggs a 
 pint of hot Vanderbilt garnishing as for the omelet (No. 67), and 
 serve immediately. 
 
 21 
 
17- Eggs a la Valencienne, 
 
 Put into a saucepan half a pint of hot, boiled rice, half a pint 
 of hot to mato _s auce, two good - sized mushrooms, cut julienne- 
 shaped, one truffle cut the same, and two tablespoonfuls of grated 
 Parmesan cheese; season with half a pinch of salt, half a pinch of 
 pepper, and the third of a pinch of grated nutmeg, and let cook on the 
 hot stove for five minutes, stirring it lightly with the spatula. Leave 
 the pan on the corner of the stove to keep warm, while putting half 
 an ounce of good butter on a silver dish, and when placed on the hot 
 stove, crack in twelve fresh eggs, being careful not to break the 
 yolks; season with half a pinch of salt and the third of a pinch of 
 pepper, then let cook for two minutes. Dress the prepared garnishing 
 in four dome-shaped heaps — one at each end of the dish, and one at 
 each side — and serve immediately. 
 
 22 
 
1 8. Eggs ^ la Pravengale, 
 
 Pour two tablespoonfuls of oil into a small frying-pan, and set it 
 on the fire. When well heated, break one ^gg into a bowl, season 
 with a pinch of salt and half a pinch of pepper (divided up for the 
 twelve eggs), then drop it into the oil; baste the t,gg with a spoon, 
 turn it over, and when a good color on both sides, drain it on a wire 
 sieve. Cook the twelve eggs separately (each one will take two min- 
 utes), then pare them nicely, and serve crown-shaped on a dish, put- 
 ting a oiece of fried b/ead between every other one. Pour over half 
 a pint of reduced Espagnole (No. 105), to which has been added the 
 zest of a lemon, and six sliced mushrooms, and serve very hot. 
 
 23 
 
1 9- Eggs en Filets. 
 
 Mix in a dish that may be put in the oven (a silver one by prefer- 
 ence) twelve raw tg% yolks, with a spoonful of brandy and a pinch of 
 salt. Cook them for five minutes in a hot oven, then let them cool; 
 cut the preparation into twelve thin fillets or slices, and steep each 
 one in a light pancake batter. Fry them in very hot fat for about 
 two minutes, then lift up with a skimmer, lay them on a napkin to 
 drain, and serve on a folded napkin laid on a hot dish and garnished 
 with fried parsley. 
 
 24 
 
20. Eggs a la Finoise. 
 
 Pour a pint of good tomato sauce into a saucepan on the hot 
 stove, add two cut-up, peeled, sweet peppers, fry for two minutes in 
 a tablespoonful of butter, a teaspoonful of chopped chives, and 
 reduce it gradually to about half the quantity, which will take ten 
 minutes. Poach six very fresh eggs, as for No. i, pare their edges 
 neatly. Place six freshly prepared hot toasts on a warm serving-dish, 
 arrange the eggs carefully on top, and pour the above sauce over 
 all, then send them to the table at once. 
 
 25 
 
\ 
 
 21. Eggs an Miroir, 
 
 Lightly butter a silver dish large enough to hold twelve eggs, one 
 beside another; carefully break into it twelve eggs, taking care to 
 keep the yolks intact. Evenly sprinkle over them half a pinch of 
 salt. Cook for one minute on a hot stove; then place them in the 
 oven for one and a half minutes. Take out, and place the dish on 
 another, and serve. 
 
 26 
 
22. Eggs with Fresh Mushrooms 
 
 Peel, wash, and drain a quarter of a pound of fine, fresh mush- 
 rooms. Place them in a saucepan, with a tablespoonful of very good 
 butter. Season with half a pinch of salt and a third of a pinch of 
 white pepper, squeezing in first two drops of lemon juice. Cover the 
 saucepan, and cook for ten minutes on a moderate fire. Add a quar- 
 ter of a glassful of good Madeira wine; reduce to one-half, which will 
 take two minutes; add now a gill of bechamel sauce (No. io8), and 
 let come to a boil again. Prepare twelve fresh-poached eggs, as in 
 No. i; pour the sauce on a hot serving-dish, keeping the mush- 
 rooms in the saucepan. Neatly lay the eggs over the sauce around 
 the dish, and dress the mushrooms right in the centre, and serve very 
 hot. 
 
 27 
 
23. Eggs with Celery, 
 
 Boil for fifteen minutes, in a quart of white broth (No. loi ), two 
 heads of well-washed and neatly pared, sound celery. Remove it 
 from the broth; then cut it up in one-inch-length pieces, and return 
 it to the pan with the broth in which it was first boiled, leaving it on 
 the hot stove. Season with one pinch of salt and the third of a pinch 
 of white pepper. Reduce to three-quarters (which will require ten 
 minutes). Add a gill of hot bechamel sauce (No. 108), let come to 
 a boil. Poach twelve fresh eggs exactly as in No. i, neatly arrange 
 them on a hot dish, crown-like. Pour the celery sauce right in the 
 centre, and serve very hot. 
 
 28 
 
24- Eggs with Truffles. 
 
 Peel three medium-sized, sound truffles. Cut them into thin 
 slices, place in a saucepan with a glassful of Madeira wine; reduce to 
 one-half on a moderate fire. Season with one pinch of salt and the 
 third of a pinch of white pepper; add one gill of bechamel sauce (No. 
 1 08); let come to a boil. Prepare twelve heart-shaped crotitons (No. 
 102); dip the thin parts first into the sauce half an inch in depth, then 
 into fresh, finely chopped-up parsley up to the same depth. Gently 
 dress (arrange) them on the hot serving-dish in star-shape, so that the 
 decorated ends of the crotitons will just reach up to the edge^f the 
 dish equally all around. Prepare twelve poached eggs exactly the 
 same as in No. i; dress an tg% on each crouton. Gently pour the 
 above prepared sauce right in the centre of the dish, being careful not 
 to pour any over the eggs. Evenly slice one good- sized, sound truffle 
 into twelve equal slices; dip them in a little hot broth for two sec- 
 onds; lay one slice on top of each tg%^ and serve immediately. 
 
 29 
 
25- Eggs with Tarragon, 
 
 Blanch for one minute in a sautoire a quarter of a bunch of tarra- 
 gon-leaves, drain, and chop them up very fine. Break twelve eggs 
 into a bowl, add the tarragon, season with a pinch of salt and half a 
 pinch of pepper, and beat well for four minutes; meanwhile adding 
 half a cupful of sweet cream. Then make an omelet, as for No. 46, 
 and rojjit on a hot serving-dish. Prepare a little roux with flour and 
 butter (No. 109), moisten with half a pint of strong broth and a glass- 
 ful of white wine; skim off any fat that may accumulate on top, and 
 let it cook slowly for ten minutes. Strain through a fine sieve and 
 pour it around the omelet; then serve. 
 
 30 
 
\ 
 
 '26. Eggs with Livers, 
 
 Remove the gall carefully from about" a pint of chicken livers, wash 
 them well, drain, and slice them into small pieces. Place them in a 
 sautoire with one ounce of butter; range the pan on the hot stove, 
 then season with one pinch of salt and half a pinch of pepper ; toss 
 the contents gently for two minutes ; then add a pinch of chopped 
 parsley, one pinch of chervil, and three well-minced mushrooms, and 
 moisten with half a pint of Madeira sauce (No. 103); and let cook for 
 five minutes ; make an omelet of twelve eggs, as for No. 46, and 
 when ready to finish, pour the livers in the centre, reserving two ta- 
 blespoonfuls of it for further action ; close the sides up carefully, 
 cook two seconds longer, then gently turn it on a hot dish, and, with 
 a spoon, pour all the sauce around the omelet. Dress the livers that 
 were reserved, at both ends of the omelet, equally divided, and serve. 
 
27. Eggs au Parmesan, 
 
 Beat twelve eggs in a saucepan, with two tablespoonfuls of grated 
 Parmesan cheese, a pinch of pepper, but no salt ; stir them well with 
 a whip, and make of this six small omelets, as for No. 46. As soon 
 as they are sufficiently firm, lay them on a dish. Besprinkle the tops 
 with a little grated Parmesan cheese, roll, and trim them nicely, 
 sprinkle more cheese over the tops, wipe off the sides of the dish, and 
 put them in a hot oven for five minutes. Remove from the oven, 
 pour around the omelets one gill of hot Madeira sauce (No. 103), and 
 serve very hot. 
 
 32 
 
2S, Eggs a la Bonne Femme. 
 
 Slice two large, sound onions, and fry them in two ounces of 
 butter, in a saucepan, stirring frequently, so that they do not burn ; 
 when done, dredge in a good pinch of flour, moistening with half a 
 pint of cream or milk, and season with a pinch of salt, half a pinch of 
 pepper, and a saltspoonful of nutmeg. Break six eggs, froth tKe 
 whites, mix the yolks with the onions, and afterward the beaten whites, 
 stirring well. Lay two pieces of white paper on the bottom of a bak- 
 ing-tin, butter them thoroughly, lay the eggs on top, and set it in the 
 oven for about fifteen minutes. When done, turn them on to a hot 
 dish, remove the papers, add two tablespoonfuls of Espagnole sauce 
 (No. 105) to the eggs and serve. 
 
 33 
 
29- Eggs a la Paysanne. 
 
 Put half a pint of cream into a dish, on the fire, and when it boils, 
 break in twelve fresh eggs, season with a pinch of salt and twelve 
 whole peppers ; let cook for two minutes, and then set it in the oven 
 for three minutes, so that the eggs get a good golden color, taking 
 care that they do not harden. Remove from the oven, place the dish 
 on another, and serve. 
 
 34 
 
30. Eggs k la Rige7ue. 
 
 Shred an ounce and a half of salt pork into fine pieces (ham will 
 answer the same purpose), also one onion cut into small squares, and 
 six medium-sized mushrooms, all of equal size ; moisten with a spoon- 
 ful of good gravy, and cook for five minutes. When done, reduce 
 with a tablespoonful of mushroom essence (liquor). Break twelve 
 fresh eggs in a dish, with an ounce of melted butter on the bottom, 
 and set it in a moderate oven for five minutes ; pour the garnishing 
 over, drip off the fat, wipe the sides of the dish, and add six drops of 
 strong tarragon-vinegar. Remove from the oven, place the dish on 
 another, and serve. 
 
 35 
 
3^- ^S^^ with Melted Cheese. 
 
 Grate two ounces of Parmesan cheese on a dish ; set it on a slow 
 fire, adding half a glassful of white wine, a pinch of chopped parsley, a 
 pinch of chopped chives, half a pinch of pepper, and a saltspoonful of 
 grated nutmeg, also two ounces of good butter. Stir thoroughly while 
 cooking, and as the cheese melts, break in twelve eggs ; cook for 
 five minutes longer, then surround the dish with heart-shaped crou- 
 tons (No. 102) set it on another dish, and serve very hot. 
 
 36 
 
32. Eggs en Panade. 
 
 Cut out twelve round pieces of bread-crumbs, each one measur- 
 ing two inches in diameter, and place them in a pie-plate, spreading a 
 little butter over each ; brown them in the hot oven for one minute. 
 Break twelve eggs in a bowl, add one pinch of chopped parsley, half 
 a pinch of chives, two tablespoonf uls of thick, sweet cream, one ounce 
 of butter, a pinch of salt, and a very little white pepper. Beat sharply 
 all together for four minutes. Add the twelve pieces of browned 
 bread to the beaten eggs ; mix them well together. Place in a frying- 
 pan on the hot range one ounce of clarified butter, heat thoroughly, 
 then fry one egged bread at a time for one and a half minutes on each 
 side. Dress, with the aid of a cake-turner on a hot dish with a folded 
 napkin ; keep in a warm place. Repeat the same process with the 
 others, and serve. 
 
 37 
 
33' ^SS^ ^ ^^ Meyerbeer, 
 Butter a silver dish and break into it twelve fresh eggs ; or, if de- 
 sired, use six small silver dishes, breaking two eggs into each one ; 
 then cook them on the stove for two minutes. Cut six mutton kid- 
 neys in halves, broil or stew them according to taste, then add them 
 to the eggs, and serve with half a pint of hot Perigueux sauce (No. 
 no) thrown over. 
 
 38 
 
34- Eggs ^ ^^ Rezne, 
 
 Prepare twelve eggs as for No. 33, cook them for two minutes. 
 Make a garnishing of one ounce of cooked chicken-breast, one finely 
 shred, medium-sized truffle, and six minced mushrooms. Moisten 
 with half a pint of good Allemande sauce (No. iii), heat it up well, 
 but do not let it boil ; then pour over the eggs and serve immediately. 
 
 39 
 
35- ^iS^ ^ ^^ Turque. 
 
 Cook twelve eggs the same as for No. '^i^ and pour over them 
 six chicken livers, tossed gently but rapidly in a saucepan on a brisk 
 fire with one ounce of butter for three minutes, and then with a spoon 
 remove all the butter from the saucepan. Season with a pinch of salt, 
 and half a pinch of white pepper, adding half a glass of good Ma- 
 deira wine. Reduce it to one half, then add one gill of hot Ma- 
 deira sauce (No. 103), heat up a little, and then pour the sauce over 
 the eggs and serve. n 
 
 40 
 
36. Eggs a TImpdratrice. 
 
 Cook twelve eggs exactly as in No. T,2i-> arranging six small slices 
 of pate-de-foie-gras, one on top of each ^%%^ and serving very hot. 
 
 Til* Eggs a la Suisse. 
 
 Fry twelve eggs as for No. 33 ; after cooking for two minutes, 
 cover with half a pint of hot tomato sauce, and add three cooked 
 sausages, cut in two, also a little grated cheese, then send to the 
 table. 
 
 41 
 
38. Eggs it la Chip lata. 
 
 Prepare twelve eggs as for No. 33, and cover them with a pint of 
 hot Chipolata garnishing (No. 112), and serve very hot. 
 
 39. Eggs a rAlsacienne. 
 
 Fry twelve eggs as for No. 33, only putting them on a long dish. 
 Add one chopped onion to four ounces of finely minced calf's liver, 
 quickly toss them on a brisk fire for about eight minutes, then pour in 
 about six to eight drops of vinegar, a pinch of salt, and a little pepper 
 to season. Garnish both ends of the dish with this, then serve. 
 
 4a 
 
40. Eggs a FAurore, 
 
 Boil twelve eggs until hard, then let them cool ; shell them, and 
 separate the yolks from the whites, putting the former into a mortar, 
 adding one ounce of fresh butter, a pinch of salt, half a pinch of nut- 
 meg, the same of ground spice, and three raw ^gg yolks ; pound all 
 well together. Mince the whites, and put them in a sautoire with a 
 pint of well reduced bechamel (No. io8), cook without boiling, al- 
 though letting them attain a good consistency ; place them on the dish 
 used for serving, lay the pounded yolks on top, and garnish with 
 twelve square sippets of bread dipped in beaten tgg^ and put in the 
 oven to brown for about four minutes ; then serve. 
 
 43 
 
41. Eggs a la Polonaise. 
 
 Cut twelve hard-boiled eggs in halves, separate the whites from 
 the yolks, and pound the latter in a mortar, adding about one ounce 
 of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful 
 of grated nutmeg, and five raw yolks ; when well blended, without 
 any lumps, strew half a tablespoonful of very fine chopped parsley 
 over, and add the whites of the five eggs well beaten. Garnish the 
 bottom of a baking-dish with this preparation, laying it in about a 
 finger thick ; also fill the whites with a part of it, making them have 
 the appearance of whole eggs. Arrange them tastefully on top, and 
 set the dish in the oven ; brown slightly for about five minutes, re- 
 move it from the oven, lay the dish on top of another, wipe the sides 
 carefully, and serve immediately. 
 
42. Eggs a la Sauce Robert. 
 
 Peel two medium-sized onions, and remove the hearts, cut them in 
 slices (the hearts), and put them with a tablespoonful of butter in a 
 saucepan on a brisk fire, and brown them well. Moisten with a cupful 
 of lean broth, season with a pinch of salt and half a pinch of pepper, 
 cook, and let the sauce reduce for about ten minutes. When ready- 
 to serve, cut eight hard-boiled eggs into slices, mix them in the prep- 
 aration, and let heat together without boiling for two minutes ; finish 
 with a teaspoonful of diluted mustard, and then serve. 
 
 45 
 
43- ^iS^ ^ ^^ Hyde, 
 Boil six fresh eggs for seven minutes, then lay them in cold 
 water for five minutes to cool them off ; shell them, and put 
 them on a plate. Hash fine half a small canful of mushrooms 
 with two branches of parsley and one medium-sized, sound 
 shallot. Put in a saucepan on the hot stove one ounce of good 
 butter, and when melted add the prepared mushrooms, and let cook 
 rather slowly for fifteen minutes, stirring it occasionally. Add half a 
 pint of Madeira sauce (No. 103), season with a pinch of salt and a 
 
 46 
 
light pinch of pepper, then cook again slowly for ten minutes. 
 Strain the whole through a fine sieve into another saucepan, 
 and set it aside to keep warm ; cut the six hard-boiled eggs into 
 halves, remove the entire yolks, and mash them thoroughly in a bowl, 
 adding half an ounce of good, fresh butter and half a pint of sweet 
 cream. Season with alight pinch of salt, half a pinch of pepper, and 
 half a teaspoonful of grated nutmeg ; mix well together, and with this 
 fill the twelve pieces of egg-white. Lay them on a lightly buttered 
 dish, pour the sauce over, and put them in the oven for eight min- 
 utes before sending to the table. 
 
 47 
 
44- Egg^ ^ ^^ Bennett, 
 
 Cut twelve hard-boiled eggs lengthwise, remove the yolks, and 
 place them in a bowl with two ounces of good butter, a teaspoonf ul of 
 anchovy essence, and a pinch of chopped chives. Beat well together, 
 and fill the whites with it, besprinke with bread-crumbs, and pour 
 over a few drops of clarified butter ; put them in the oven for three 
 minutes on a buttered dish, and serve with half a pint of hot Madeira 
 sauce (No. 103) thrown over. 
 
 48 
 
45- Egg^ ^ ^^ Duchesse. 
 
 Place a quarter of a pound of powdered sugar in a saucepan, add- 
 ing half a pint of water, a small piece of lemon peel, and a short stick 
 of cinnamon. Boil until the sugar is reduced to a syrup, then re- 
 move the lemon peel and cinnamon, and add half a teaspoonful of 
 orange-flower water. Beat together, then strain twelve Qgg yolks with 
 a pint of milk or cream, add this to the syrup with a very little salt, 
 then transfer the whole to a silver baking-dish, place it on the hot 
 stove, and let cook for ten minutes, stirring briskly, and when it 
 forms a cream, squeeze in the juice of a fine, sound lemon ; remove 
 from the fire, lay the dish on another, and send to the table. 
 
 49 
 
46. Plain Omelet, 
 
 Crack into a bowl twelve fresh eggs, season them with a pinch of 
 salt and half a pinch of white pepper, beat them well until the whites 
 and yolks are thoroughly mixed, or for fully four minutes. Place in 
 a No. 8 frying-pan two tablespoonfuls of clarified butter ; heat it well 
 on the hot range, and when it crackles pour in the eggs, and with a 
 fork stir all well for two minutes, then let rest for half a minute. Fold 
 up with the fork — the side nearest the handle first — to the centre of 
 the omelet, then the opposite side, so that both sides will meet 
 right in the centre ; let rest for half a minute longer ; have a hot dish 
 in the left hand, take hold of the handle of the pan with the right, 
 bring both dish and pan to a triangular shape, and with a rapid move- 
 ment turn the pan right over the centre of the dish, and send to the 
 
 50 
 
table. (The omelet should be made on a very brisk range, without 
 taking the lid off the stove.) 
 
 Should the pan be smaller than the above-mentioned No. 8 it will 
 require three minutes' stirring, one minute to rest, and half a minute 
 to rest after having been folded. 
 
 When making an omelet for one person, for instance, use three 
 fresh eggs, seasoned with half a teaspoonful of salt, and half a salt- 
 spoonful of white pepper. Thoroughly heat in a small frying-pan 
 half a teaspoonful of clarified butter ; after sharply beating the eggs 
 in the bowl, pour into the pan, and gently mix for one minute on a 
 very brisk range, let rest for a quarter of a minute, fold one side up, 
 rest a quarter of a minute more, then turn on a small hot dish, and 
 serve. 
 
 51 
 
47- Omelet with Fine Herbs, 
 
 Break twelve fresh eggs into a bowl, add a pinch of finely chopped 
 parsley, half a pinch of chopped tarragon, and half a pinch of chives; 
 also, if desired, half a cupful of sweet cream. Beat the whole thor- 
 oughly without stopping for four minutes ; melt one ounce of good 
 butter in a frying-pan on the hot stove ; when it is melted and be- 
 gins to crackle, pour in the eggs, and mix them gently with a fork, 
 while they cook for three minutes : let them rest for one minute, then 
 bring the sides toward the centre, turn it on a hot dish, and serve. 
 
 52 
 
48. Oyster Omelet, 
 
 Blanch eighteen oysters to boiling point in their own water ; drain, 
 and return them to the saucepan, moistening with half a pint of good 
 Allemande (No, in); season with half a pinch of salt. Make a 
 plain omelet with twelve eggs as for No. 46, bring the sides toward 
 the centre, and fill it with the oyster preparation. Turn it on a hot 
 dish, pour the rest of the sauce around, and serve very hot. 
 
 53 
 
49- Crawfish Omelet, 
 
 Stew twelve crawfish tails in a sautoire on the hot stove with half 
 an ounce of butter, letting them cook for five minutes. Break twelve 
 eggs into a bowl, add half a cupful of sweet cream, and a pinch of 
 finely chopped parsley ; season with a pinch of salt and half a pinch 
 of pepper, then sharply beat for four minutes. Make an omelet as in 
 No. 46, fold up the side opposite the handle of the pan, place the 
 crawfish right in the centre, fold up the other side, turn it on a hot 
 dish, and serve. 
 
 54 
 
50. Lobster Omelet, 
 
 Take six ounces of boiled lobster meat, and cut it into small 
 pieces; put them into a sautoire with half a glassful of white wine 
 and a quarter of an ounce of butter. Moisten with a quarter of a 
 pint of strong, hot bechamel (No. io8), and let cook for five minutes. 
 Make an omelet of twelve eggs as for No. 46, and with a skimmer 
 place the stewed lobster in the middle, fold the opposite side, pour in 
 the garnishing, fold the other side up, turn it on a hot dish, pour the 
 sauce around it, and serve 
 
 55 
 
\ 
 
 51. Tomato Omelet, 
 
 Break twelve fresh eggs in a bowl, season them with a pinch of salt 
 and half a pinch of pepper, and beat thoroughly for four minutes. 
 Place two ounces of butter in a frying-pan on a hot stove, let it heat 
 well without browning, then pour into it half a pint of freshly cooked 
 stewed tomatoes, suppressing all the liquid. Cook for two minutes, 
 then throw the beaten eggs over, and with a fork mix the whole gent- 
 ly for three minutes; let rest for one minute longer. Bring up the 
 two opposite sides, turn it carefully on a hot dish, and serve. 
 
 56 
 
\ 
 
 52. Tomato Omelet a la Provenpale. 
 
 Peel a medium-sized, sound onion, then chop it fine ; place it in 
 a sautoire on the hot stove with one ounce of butter, and let get a 
 good golden color, adding half a pint of stewed tomatoes, or two 
 good-sized, peeled raw tomatoes cut into small slices, a crushed 
 clove of garlic, and season (should the tomatoes be fresh) with a pinch 
 of salt and half a pinch of pepper, adding a teaspoonful of chopped 
 parsley; let the whole cook together for ten minutes; then proceed as 
 for the tomato omelet (No. 51). 
 
 5^ 
 
53- Asparagus-top Omelet. 
 
 Put a quarter of a bunch of boiled asparagus-tops into a bowl, pour 
 twelve beaten eggs over, season with a pinch of salt and half a pinch 
 of pepper, mix lightly again, and make an omelet exactly as for No. 
 46. 
 
 54. Omelet, with Green Peas. 
 
 Break twelve eggs into a bowl, adding half a pint of boiled green 
 peas, a pinch each of salt and pepper, beat well for four minutes, and 
 make into an omelet as for No. 46. 
 
 58 
 
55- Omelet au Clpes, 
 
 Fry six cepes, cut into small pieces, in half an ounce of butter for 
 two minutes. Beat twelve eggs in a bowl, season with a pinch of salt 
 and half a pinch of pepper, pour them over the cepes, and make an 
 omelet as for No. 46. 
 
 56. Smoked Beef Omelet. 
 
 Fry two ounces of finely minced, smoked beef in a frying-pan, with 
 half an ounce of butter, add twelve well-beaten eggs, and make an 
 omelet as for No. 46. 
 
 59 
 
5 7- Ham Omelet, 
 
 Cut about two ounces of lean ham into small, square pieces, fry 
 them for two minutes with an ounce of butter in a frying-pan, and 
 throw over twelve well-beaten eggs ; with this make an omelet as for 
 No 46. 
 
 58. Crab Omelet. 
 
 Proceed exactly the same as for No. 50, substituting six ounces of 
 crab meat cut into small pieces, for the lobster. 
 
 60 
 
59' Kidney Omelet, 
 
 Stew on the hot stove three minced kidneys, with a quarter of a 
 pint of Madeira wine sauce (No. 103), let cook for three minutes. 
 Make a plain* omelet with twelve eggs as for No. 46, fold the oppo- 
 posite side up, put the kidneys in the centre, fold the other side up, 
 and turn on a dish, and pour the sauce around ; then serve. 
 
 60. Chicken Liver Omelet. 
 
 The same as for the above (No. 59), substituting six minced 
 chicken livers for the kidneys. 
 
 61 
 
6 1 . Sausage Omelet, 
 
 Skin three raw sausages, then put them in a saucepan with a quar- 
 ter of an ounce of butter ; set it on the hot fire for five minutes, and 
 stir well until they cook. Make a plain omelet with twelve eggs, as 
 for No. 46, fold the opposite side, lay the sausages in the centre, fold 
 the other side up, and serve with a quarter of a pint of hot Madeira 
 sauce (No. 103), poured around the omelet. 
 
 62 
 
62. Omelet Bonne Femme, 
 
 Cut one ounce of salt pork into small square pieces, also two ta- 
 blespoonfuls of crust from off a fresh loaf of bread cut the same way; 
 fry them together in a frying-pan with an ounce of butter for about 
 two minutes, adding a boiled potato cut into small squares, a pinch 
 of chopped parsley, half a pinch of chopped chives, half a pinch of 
 salt, and the same quantity of pepper. Beat twelve eggs for four 
 minutes in a bowl, pour them into the pan, and make an omelet as for 
 No. 46; turn on a hot dish, and serve. 
 
 63 
 
63. Omelet Raspail. 
 
 Chop one raw onion ver)' fine, and put it in a saucepan with an 
 ounce of butter. Take one ounce of small squares of salt pork, cook 
 them slightly, adding an ounce of scraps of very finely minced, cooked 
 roast beef, the same of ham, two finely chopped mushrooms, and a 
 pinch of chopped parsley. Stir in well a tablespoonful of tomato 
 sauce and a tablespoonful of grated bread crumbs ; season with 
 a pinch of pepper and third of a pinch of salt. Make a plain om- 
 elet with twelve eggs as for No. 46, fold up the opposite side, fill it 
 with the preparation, fold the other side up, turn it on a hot dish, and 
 serve. 
 
64. Sardine Omelet, 
 
 Thoroughly skin eight fine sardines, place six of them in a frying- 
 pan with an ounce of butter, cook for two minutes. Beat well twelve 
 eggs in a bowl. Season with one pinch of salt and half a pinch of 
 pepper, add them to the sardines in the pan; make an omelet as in 
 No. 46, fold the opposite end up, place the two remaining sardines 
 right in the centre, fold the other end up, turn it on a hot dish, and 
 send to the table. 
 
 65 
 
65. Cheese Omelet, 
 
 Put one ounce of butter in a frying-pan, heat it on the hot stove. 
 Break twelve eggs into a bowl, beat them thoroughly for four minutes, 
 adding two tablespoonfuls of grated Swiss cheese, half a pinch of salt, 
 and half a pinch of pepper. Pour the whole into the frying-pan, and 
 make an omelet as for No. 46; turn it on a hot dish, and besprinkle 
 the top lightly with a very little Parmesan cheese; place in the oven 
 for two seconds, then serve. 
 
 66 
 
66. Omelet Rigence, 
 
 Make an omelet with twelve eggs as for No. 46, and when nearly 
 cooked, fold up the opposite side, then fill the centre with a quarter 
 of a pint of hot Regence garnishing (No. 30), fold the other side up; 
 turn on a hot dish, pour the sauce around, and serve hot. 
 
 67 
 
67. Omelet a la Vanderbilt, 
 
 Take two fine, sound, green peppers, plunge them into hot fat for 
 
 half a minute, then take them up and lay them on a dry cloth; skin 
 
 them neatly, remove all the seeds from the insides, and when emptied 
 
 cut them into small slices. Put these into a saucepan on the hot 
 
 stove with two medium-sized fresh, sound, sliced tomatoes, twelve 
 
 nicely shelled shrimps, and three tablespoonfuls of Madeira wine 
 
 sauce (No. 103), then season with half a pinch of salt and a third of a 
 
 pinch of pepper; cook slowly for fifteen minutes. Break twelve fresh 
 
 eggs into a bowl, season them with half a pinch of salt and a third of 
 
 a pinch of pepper, and beat well for five minutes. Put two ounces of 
 
 good butter in a frying-pan, place it on the hot stove, and when the 
 
 butter is melted drop in the eggs, and with a spoon or fork mix briskly 
 
 for two minutes. Fold the opposite side up with a skimmer, lift up 
 
 the thick part of the prepared sauce, and place it in the centre of the 
 
 omelet, fold the other side either with a knife or fork, and let it cook 
 
 for two minutes longer, then turn on a hot dish; pour the rest of the 
 
 sauce in the saucepan around the omelet, and send to the table very hot. 
 
 68 
 
68. Omelet a t Espagnole. 
 
 Put in a stewpan on the stove one finely shred onion, one ounce of 
 butter, a chopped green pepper; six minced mushrooms, and one 
 large, finely cut-up tomato; season with half a pinch of pepper and 
 one pinch of salt, adding a spoonful of tomato sauce ; let cook 
 for fifteen minutes. Make a plain omelet with twelve eggs, as for 
 No. 46, fold the opposite side, and put more than half of the stew 
 inside of it, say three-quarters; fold the other side up, and turn it on 
 a long dish, then pour the rest of the sauce around, and serve. 
 
 69 
 
69. Omelet Mexicaine, 
 
 Have a pint of veloute sauce (No. 115) in a saucepan, place it on 
 a moderate fire, add a piece of lobster butter (No. 116) about the size 
 of an ^gg^ twenty-four shelled and cooked shrimps, and season with 
 half a pinch of salt and a very little pepper. Let cook for three 
 minutes, stirring it lightly, then add half of a good-sized, empty and 
 peeled green pepper, finely hashed; cook for two minutes longer, then 
 let rest on the corner of the stove. Make an omelet with twelve eggs, 
 as for No. 46, fold up the opposite side, pour half of the preparation 
 in the centre, fold the other end up, turn the omelet on a hot dish, 
 and garnish bpth sides with the rest of the shrimps, pouring the bal- 
 ance around the dish: then send to the table. 
 
 70 
 
70. Sweet Omelet, 
 
 Beat and sweeten with one ounce of sugar twelve eggs; make an 
 omelet as for No. 46, using one ounce of fresh butter; turn it on a 
 dish, and dredge another ounce of sugar over, then glaze it with a 
 hot shovel or salamander, and serve very warm. 
 
 71 
 
71. Omelet Soufflde^for Six Persons. 
 
 Have a deep, cold, silver dish ready, fifteen inches long by eleven 
 wide. Put into a vessel four ounces of powdered sugar. Break 
 twelve fresh eggs, drop the whites into a copper basin, and the yolks 
 of five into the vessel containing the sugar, reserving the other seven 
 yolks for other purposes. Add to the vessel containing the sugar and 
 yolks a light teaspoonful of vanilla essence: now with the wooden 
 spatula, begin to beat the yolks with the sugar as briskly as you possi- 
 bly can for fifteen minutes. Lay it aside. Then with the aid of a 
 pastry wire-whip, beat up to a very stiff froth the twelve ^%% whites in 
 the copper basin, which will take from twelve to fifteen minutes. Re- 
 move the pastry wire-whip; take a skimmer in the right hand, and with 
 the left take hold of the vessel containing the preparation of the yolks 
 and sugar. Gradually pour it over the whites, and with the skimmer 
 
 72 
 
gently mix the whole together for two minutes. The preparation will 
 now be of a light, firm consistency. Now, with the aid again of the 
 skimmer, take up the preparation and drop it down in the centre of 
 the cold dish, ready as above mentioned, taking special caas to pile it 
 as high as possible, so as to have it of a perfect dome-shape; a few 
 incisions can be made all around, according to taste; immediately 
 place it in a moderate oven to bake for fifteen minutes. Take it out 
 of the oven, and, in order to avoid burning or soiling the table-cloth, 
 lay the dish containing the omelet on another cold one, liberally sprin- 
 kle powdered sugar over it, and immediately send to the table. 
 
 N. B. — Special care should be taken when piling the preparation 
 into the cold, silver dish: and the making of the incisions should be 
 done as rapidly as possible, so that success will be certain. When 
 desired, the vanilla essence can be substituted with the same quantity 
 of orange-flower water. 
 
 73 
 
72. Omelet au Kirschy or Rum, 
 
 Make a sweet omelet with twelve eggs as for No. 70; when com- 
 pleted and glazed, throw around it a glassful of kirsch, and set the 
 omelet on fire; serve it while burning. Rum omelet is prepared ex- 
 actly the same way, substituting rum for kirsch. 
 
 74 
 
']2i. Omelet dies tine. 
 
 Pulverize six macaroons, put them in a bowl, adding three table- 
 spoonfuls of apple jelly and one spoonful of whipped cream; mix 
 well with the spatula. Make a sweet omelet as for No. 70, with twelve 
 eggs; fold the opposite side up, pour the mixture into the centre, 
 fold the other end up, turn it on a hot dish, and sprinkle the top 
 with three tablespoonfuls of powdered sugar; glaze the omelet with 
 a hot shovel or salamander, and decorate it with three lady-fingers 
 cut in two, also a cupful of whipped cream, the latter poured into 
 a paper- funnel, and piped over in any design the fancy may dictate. 
 
 75 
 
74- Eggs a la W, B. Kendall, 
 
 Have six medium-sized, thoroughly ripe, red and sound tomatoes, 
 wash and dry them; cut away a piece an inch in diameter at the bot- 
 tom of the tomatoes, including the stems; remove the seed with a 
 vegetable scoop. Lightly butter a little sautoire, then gently lay the 
 tomatoes in the pan, the cut part upward, mix one tablespoonful of 
 salt with a teaspoonful of pepper, and with it equally season the inside 
 of the tomatoes; sprinkle their surface with a little clarified butter, 
 then place in a very hot oven for three minutes. Remove them from 
 the oven, place the sautoire on a table, then crack one fresh ^gg into 
 each tomato, place them in the oven again for two minutes, remove 
 
them. Arrange six fried bread crofitons on a hot dish, then with the 
 cake-turner take the tomatoes one by one and lay them over each 
 crouton. Chop up very fine one sound peeled shallot, one green pep- 
 per, and half a clove of sound garlic, place these in a sautoire with a 
 tablespoonful of clarified butter, range the pan on the corner of the 
 hot stove, and slowly simmer for four minutes, then add a gill of tomato 
 sauce, and one drop of tabasco sauce; cook for three minutes. Strain 
 the same through a sieve into a hot bowl, sharply pressing the pep- 
 pers with a wooden spoon. Pour the sauce now around the toma- 
 toes, but not on top of them, and send to the table. 
 
 77 
 
75- ^SS^ Mo let. 
 
 Take six fresh eggs, drop them all at the same time with a skim- 
 mer or a spoon into boiling water, and let boil for five minutes and a 
 half, but no longer; lift them up, and immediately drop them into 
 cold water for two minutes, then take them up carefully; peel them 
 — seeing that the white is intact — then keep them in a little warm 
 consomme or water. Have a' quart of hot puree of chestnuts (No. 
 117), place it in a pastry-bag, in which you previously slide down a 
 fancy tube, then nicely decorate the border of a silver dish, large 
 enough to hold the six eggs, also a little at the bottom to lay 
 the eggs over. Place the dish in the hot oven for two minutes, 
 then pour in the centre of the dish a gill of demi-glace sauce (No. 
 103); gently lay the eggs in the centre of the dish, and serve. 
 
 The above eggs can be served in various ways — with chicory gar- 
 nishing, spinach, sorrel, Spanish sauce, plain, etc. 
 
 78 
 
76. Eggs a la Villeroi. 
 Take three fresh, hard boiled eggs, cut each one into half, length- 
 wise, remove the yolks, and chop up the latter very fine, leaving the 
 whites on a plate for further action. Chop up very fine one medium- 
 sized sound truffle, one ounce of cooked smoked beef tongue— the red 
 part by preference. Place these in a sautoire with a tablespoon ful of 
 Madeira wine, reduce on the hot range until almost dry, then add the 
 chopped-up yolks, and a tablespoonful of poulette sauce (No. ii8). 
 Season with a tablespoonful of salt and a teaspoonful of pepper, mix 
 all well together. Then stuff the six half ^gg whites with the prepara- 
 tion evenly divided, and giving them an oval shape. Have a gill of 
 poulette sauce (No. ii8), then with a fork steep each ^%g in it, so as 
 to completely cover them with the sauce. Place them on a dish and 
 let cool off. Beat up an ^gg in a bowl with two tablespoonfuls cold 
 milk, gently roll the eggs in it, then roll them in fresh bread-crumbs. 
 Fry them in very hot fat for five minutes. Take them up with a skim- 
 mer, dress on a hot dish with a folded napkin, and serve with a gill of 
 cream sauce (No. 119) in a bowl separate. 
 
 79 
 
"j^. Eggs a la Buckley. 
 
 Take six hard boiled eggs, cut them in halves crosswise, take out 
 the yolks, place them in a bowl, then with a spoon mash them with an 
 ounce of good butter, season with a teaspoonful of salt and half a tea- 
 spoonful of pepper, add a teaspoonful of freshly chopped chives, and 
 a teaspoonful of chopped parsley, one tablespoonful of cold milk, and 
 two tablespoonfuls of very fresh bread-crumbs. Mix the whole well 
 together with a spoon, then with the preparation fill the hollow space 
 of the twelve half eggs just even up to the surface. Close them to- 
 gether so as to give them their original shape. Then carefully press 
 a skewer through one ^gg, right in the centre lengthwise, then another, 
 so as to have two on each skewer, repeat the same with the other four. 
 
 80 
 
Lay them in a sautoire with a gill of white broth (No. loi). Cover the 
 sautoire with either a copper or tin cover, and place in the oven for 
 five minutes. Remove them; have a hot dish ready with three canapes. 
 Arrange the skewers over each canape, and serve with the following 
 sauce: 
 
 Cut into small dice-shaped pieces four mushrooms, one good-sized 
 sound truffle, and one ounce of cooked chicken breast; place these in 
 a sautoire with half a wine-glassful of white wine. Reduce it on the 
 range for three minutes, or until almost dry, then add a gill of poulette 
 sauce (No. ii8). Continually stir until very hot, but do not allow it 
 to boil. Now pour the sauce around the eggs on the canapes, but not 
 over them, then serve. 
 
 8i 
 
"jS. Eggs a la yay Gould. 
 
 Prepare in a sautoire two ounces of good butter, half a gill of 
 Allemande sauce (No. m), three tablespoonfuls of grated Parmesan 
 cheese and one tablespoonful of white broth (No. loi). Place on the 
 hot range and stir until the cheese is thoroughly dissolved, then place 
 the pan on the corner of the range to keep warm. Take six hard 
 boiled shelled eggs. Cut each one into four even slices crosswise, 
 season with a tablespoonful of salt and a teaspoonf ul of pepper equally 
 divided. Lightly butter a silver dish. Arrange a very thin layer of 
 the above garnishing over it. Take the sliced eggs and lay one slice 
 on the dish, then a very small thin slice of Swiss cheese — then again 
 
 82 
 
a slice of egg and a slice of cheese — always keeping them one over- 
 lapping another, both eggs and cheese; continue the same with the 
 rest, giving a crown shape around the dish. 
 
 Pour half a gill of hot tomato sauce on top of both eggs and 
 cheese, equally divided. Now pour the balance of the garnish- 
 ing over all, also equally divided; lightly sprinkle the top with a very 
 little clarified butter, and then place in a brisk oven for eight minutes, 
 so that it should get a good brown color. Remove from out the oven 
 and serve immediately. 
 
 83 
 
79- Egg^ ^ l^ W, M. Evarts. 
 
 Have six hard boiled shelled eggs, carefully cut away the third 
 part of each t%g on the surface. Remove the yolks without breaking 
 the whites, leave the whites on a plate until further action : thorough- 
 ly mash the yolks in a bowl with a spoon; add ateaspoonful of grated 
 Parmesan cheese, a tablespoonful of Allemande sauce (No. in), half 
 a teaspoonful of Anchovy sauce. Season with one tablespoonful of 
 salt and half a teaspoonful of pepper. Knead all well together, then 
 fill the inside of the eggs with the preparation, and giving them an 
 oval shape a quarter of an inch over the surface. Cut three of the six 
 pieces into small strips lengthwise, a quarter of an inch thick, gently 
 
 84 
 
lay one strip over each egg crosswise — right in the centre, so that, 
 when completed, they will represent small fancy baskets. Neatly 
 decorate their surface with a little cooked jardiniere; arranged in this 
 way they will represent perfect baskets of abundance. Arrange a 
 small layer of the preparation for each egg on a silver dish just wide 
 enough to hold each one firmly. Place the eggs now on top of each 
 layer, pour a gill of Colbert sauce (No. 120) around the dish, but 
 none over the eggs. Cover them with a piece of well-buttered paper, 
 then place in the oven — rather moderate — for two minutes. Take 
 from out the oven and immediately send to the table. 
 
 85 
 
8o. Eggs a la Geo. O. Jones. 
 
 Take six shelled hard boiled eggs, cut away at the pointed end of 
 each tgg a piece half an inch thick, and at the other end a quarter of 
 an inch thick. Remove the yolks with a small vegetable scoop, or 
 with a pointed knife, mash the yolks in a bowl very fine, and lay them 
 aside for further action. 
 
 Place in a sautoire half an ounce of good butter, add one sound 
 shelled finely chopped shallot, place the pan on the corner of the 
 range, and let simmer, but do not let get brown, add then a table- 
 spoonful of Bechamel sauce (No. io8), a teaspoonful of freshly 
 chopped up parsley, a tablespoonful of finely grated horse-radish. 
 Now add also the yolks, season with a tablespoonful of salt and half a 
 
 86 
 
saltspoonful of Cayenne pepper; mix all well together with a wooden 
 spoon, and then with it stuff the six eggs, so as to give them the exact 
 shape of small barrels. 
 
 Lightly butter a tin pan, carefully lay the eggs in it, the stuffed 
 part uppermost, sprinkle a little grated Parmesan cheese right in the 
 centre of the stuffed part of the eggs. Cover them with a piece of 
 buttered paper, place them in a moderate oven for twelve minutes. 
 Carefully remove them from the oven, take off the paper. Have a 
 hot dish with six fried bread crotitons, half an inch high by one and a 
 half inches in diameter, gently place an egg on each cro^iton; pour a 
 gill of hot demi-glace (No. 103) around the dish (none over the eggs) 
 and immediately serve. 
 
 87 
 
8i. Eggs a la A. F. Bowers, 
 Peel a quarter of a pound of fine, fresh, sound mushrooms, wash 
 them thoroughly, seeing that no sand remains on; lay six of the larg- 
 est aside (with their stem cut away) for further action. Place in a 
 sautoire one ounce of butter, two tablespoonfuls of flour; place this 
 pan on the corner of a hot range, and let gently cook for eight min- 
 utes, slightly stirring once in a while. Add now the mushrooms, 
 season with a tablespoonful of salt and half a teaspoonful of pepper, 
 also half a saltspoonful of grated nutmeg, squeezing in the juice of a 
 quarter of a sound lemon; mix all well together, then add a gill of 
 milk, and let cook for five minutes, lightly stirring meanwhile. Strain 
 through a fine sieve into a bowl, and keep it in a warm place until fur- 
 ther action. 
 
 88 
 
Have six shelled hard boiled eggs, and with the point of a keen 
 knife make eight triangular incisions right in the centre of each egg 
 down to the yolk, then with hands gently pull them apart. Remove 
 the yolks, and mash them very fine, then well mix the latter with the 
 preparation, and then with it stuff the eggs, giving them a dome shape. 
 Lightly butter a silver dish, place a thin layer of the preparation over 
 it. Firmly lay the six large mushrooms upside down over the layer, 
 place half a teaspoonful of the force in the centre of each mushroom, 
 then gently lay the eggs perpendicular over each mushroom. Slice a 
 small truffle into six thin slices, place one on top of each egg, sprinkle 
 a little clarified butter over all, cover them with buttered paper, then 
 place in a moderate oven for fifteen minutes. Remove and serve with 
 a gill of hot demi-glace (No. 103), in a bowl separate. 
 
 89 
 
82. Hggs ii la Hamilton Fish, 
 
 Cut up into very small dice shaped pieces, one medium sized 
 sound truffle, an ounce of cooked smoked beef tongue, and four 
 mushrooms. Place them in a sautoire on the range, with half a glass 
 of Madeira wine. Reduce the wine to one half, add now a gill of 
 Madeira sauce (No. 103), and a drop of anchovy sauce, then cook for 
 five minutes. 
 
 Take six shelled hard boiled* eggs, cut them into halves length- 
 wise, remove the yolks, chop them up very fine, and add them to the 
 sauce; mix all well together, and with this preparation stuff the whites. 
 Close them together, place them in a lightly buttered sautoire, pour 
 into it two tablespoonfuls of white broth (No. loi). Cover them with 
 
 90 
 
a sheet of buttered paper, and then place in the oven for eight 
 minutes. 
 
 Have a hot dish, arrange six fried bread croutons over it. Take 
 the eggs from out the oven, and place one on each crouton. 
 
 Plunge six small anchovies into hot water, take them up and dry 
 well, arrange one around each egg in the centre, so as to represent a 
 ring. 
 
 Cut up a medium-sized sound truifle into twelve small slices, trian- 
 gular shape, then place one slice on top of the egg right in the centre 
 on each side of the anchovy,. proceed the same with the rest. 
 
 Pour a gill of hot Colbert sauce (No. 120), in the centre of the 
 dish, but not over the eggs, and then send to the table. 
 
 91 
 
^3- ^Si^ ^ ^^ Darling, 
 Provide one dozen of very tender, sound celery knots, peel and thor- 
 oughly wash them twice. Cut them in quarters, then place them in a 
 saucepan with one ounce of butter, a quart of white broth (No. loi), a 
 sprig of thyme, three cloves and twenty whole peppers, place the pan on 
 the hot range and cook for sixty minutes. Strain through a sieve into 
 another saucepan, seeing that everything is strained except the cloves 
 and peppers. Dilute a teaspoonful of corn starch into half a cup of 
 cold milk, and gradually add it to the puree, sharply stirring mean- 
 while. Cook for three minutes longer. Have six shelled hard boiled 
 eggs ready, then place the puree right in the centre of a hot dish, giv- 
 ing it a dome shape. Gently arrange the six eggs around it, leaning 
 slightly against the dome as a support to the column. Lay a thin 
 slice of truffle in the centre of each, then pour a gill of hot Madeira 
 sauce (No. 103), around the dish, but not over the eggs, and then 
 serve. 
 
 92 
 
84. Eggs a la Mme. Morton. 
 
 Carefully crack six fresh eggs on a saucer; heat in a frying-pan 
 on the hot stove one tablespoonful of clarified butter, then drop in one 
 ^gg and fry for two minutes, lift it up with a palette knife, carefully 
 lay it on a hot dish, and continue the same with the other five. 
 
 Prepare six well designed round bread croutons as for No. 102. 
 Lay a very thin slice, the size of the croQton, of pate-de-foie-gras over 
 each crotiton, and then with a round paste cutter, two inches and a 
 half in diameter, place it right in the centre of each tgg^ taking special 
 care to keep the yolks exactly in the centre, so as to cut away the 
 white of each tgg evenly from all around each yolk. Place one ^gg 
 on top of each crouton, pour a gill of hot Perigueux sauce (No. no), 
 around the eggs, but not over them, and serve. 
 
 93 
 
85. Eggs a la Belmont. 
 
 Place in a sautoire eight well washed sound mushrooms, with half 
 an ounce of butter, on the hot range, squeezing in just one drop of 
 lemon juice, let gently simmer for three minutes; add a sound finely 
 sliced up truffle, also half a wine-glassful of Madeira wine; let reduce 
 to one half, which will take about three minutes, add then a gill of 
 Espagnole sauce (No. 105) and cook for three minutes longer. 
 
 Prepare twelve small pate-de-foie-gras balls the size of a Malaga 
 grape, gently dip them in beaten ^gg^ then in fresh bread-crumbs, and 
 then fry them in very hot fat for two minutes, or until they obtain a 
 good golden color, remove them with a skimmer,, and lay them on a 
 
 94 
 
napkin to drain. Take up the mushrooms and truffles with a skimmer 
 from the sauce, arrange them in two clusters, one at each end of the 
 dish, as well as the twelve croquettes, also in clusters, six on each side 
 of the dish. 
 
 Poach six very fresh eggs -exactly as in No. i. Cut out from an 
 American bread six round croutons, arrange them on the hot dish all 
 around. Plunge into hot broth or consomme six artichoke bottoms, 
 take them up and place one on each crofiton. Pour the sauce right in 
 the middle of the dish, but not over the eggs; place a slice of truffle 
 on top of each egg, and serve. 
 
 95 
 
86. Eggs a la Mme. Diaz. 
 
 Have three large sound green peppers, plunge them into very hot 
 fat for two minutes, take them out, and with a coarse dry towel remove 
 the skin of each; then cut each pepper into half, lengthwise, remove 
 the seeds, have a frying pan on the hot range, two tablespoonfuls of 
 either sweet oil or clarified butter. Cut six very thin slices of raw 
 ham, place them gently in the pan, add the peppers also, and then 
 gently cook for fifteen minutes. Prepare six pieces of dry toast, dress 
 them on a hot dish, then place a slice of ham over each toast, then 
 half a pepper over the ham. 
 
 Fry six very fresh eggs separately in clarified butter as for No. 
 84, and then gently place one on top of each pepper, and send to 
 the table 
 
 96 
 
8;. Eggs 'a la D. B. Hill. 
 
 Carefully open (without losing any of their juice) into a bowl 
 twelve medium sized fresh oysters; place them in a sautoire on the 
 hot range, and let come to a boil, skim well, then strain the juice into 
 a bowl, and keep the oysters in a separate bowl for further action. 
 
 Place in a pan one tablespoonful of very good butter with a table- 
 spoonful of flour, mix well together with the spatula, then place it on 
 the hot range and let slowly simmer for five minutes, taking care not 
 to let get brown. Add now, little by little, the juice of the oysters, 
 continually stirring meanwhile. Season with ateaspoonful of pepper. 
 (If the oysters were not very salted, a little salt can be added.) Stir 
 continually until it comes to a boil, and then let slowly cook for five 
 minutes; add now six sliced mushrooms and the twelve oysters. 
 
 Lightly butter a deep silver dish, place the above sauce into it, 
 then carefully crack in six fresh eggs; sprinkle a very little salt over 
 them, sprinkle also the top with a very little clarified butter. Place 
 them in the hot oven for two minutes. Remove from out the oven, 
 decorate the dish with six heart-shaped bread croutons, and serve. 
 
 97 
 
88. Eggs a la W. W. Ladd, Jr. 
 
 Provide four fine, sound, white Kalamazoo celery. Cut away all 
 the green leaves, and neatly trim it; thoroughly wash twice in cold 
 water, so that no sand will adhere to the celery; cut the three celery, 
 three inches long from the root part, crosswise. Place three pieces in 
 a saucepan with one quart of white broth (No. loi). Season with 
 half a tablespoonful of salt, four whole peppers, two cloves, and a 
 sprig of thyme. Cover the pan, and let boil on the range for thirty 
 minutes. Chop up very fine the balance of the celery, then place it 
 in a small saucepan with one ounce of butter, let simmer for five min- 
 utes, add two tablespoonfuls of well sifted flour; stir well together, 
 and cook for five minutes longer; gradually add now a cup of either 
 hot or cold milk, stirring well without ceasing while adding it, and 
 until it begins to boil; season with a tablespoonful of salt, and half a 
 saltspoonful of Cayenne pepper, and cook for twenty minutes longer. 
 Remove it from the range, press it through a sieve into a bowl. Well 
 
 98 
 
butter a silver dish a foot and a quarter in length by three-quarters 
 in width. Slide a tube into a pastry bag, pour the celery puree 
 into it, and carefully press it down two inches from the centre of 
 the dish, commencing at the side of the dish, coming down two 
 inches and a half to the right, continuing going all around giving 
 an oval shape; make another oval border over the other. Crack six 
 fresh eggs in the centre inside the border, then place the dish in the 
 hot oven for five minutes. Take up the celery from the pan, place on 
 a dish, then split each one in two from the cut part down to the root 
 only. Remove the eggs from the oven; open each celery triangular 
 shape, place it jointly around the border so as to make it represent a 
 star. Strain the broth in which the celery was cooked into a hot bowl, 
 add to it a teaspoonful of freshly chopped parsley, mix a little, and 
 then pour about a gill of it around the celery, but not over the eggs, 
 and serve very hot. 
 
 99 
 
89. Eggs a la Cockrane. 
 
 Take two sweet Spanish peppers, one ounce of cooked smoked 
 beef tongue, cut them with a tube into slices the size of a cent, place 
 them on a dish with six mushroom buttons until further action. Chop 
 up very fine one sound peeled shallot, and put in a sautoire with a 
 teaspoonful of butter, let cook for two minutes on the hot range. 
 Chop up very fine the remainder of the tongue and Spanish peppers, 
 place them in the sautoire with the shallot, moisten with a tablespoon- 
 ful of Madeira wine, let simmer for one minute, then add half a 
 gill of tomato sauce, and half a gill of Espagnole sauce (No. 
 105). Cook for two minutes. Add now the peppers, tongue, and 
 
 100 
 
mushrooms (which were laid on a dish) and let boil for one minute 
 more. Arrange six fried bread croutons on a hot dish. Poach six 
 very fresh eggs as for No. i, and place one egg on each crouton, 
 then with a larding needle take up one mushroom from the pan, and 
 lay it on the top of the egg right in the centre, then take up a piece of 
 pepper, lay it on the right of the mushroom, lengthwise, and then take 
 up a piece of tongue, and place it on the left of the mushrooms, and 
 continue the same with the rest of the eggs. Pour the remaining 
 sauce around the dish, but not over the eggs, and immediately send 
 to the table. 
 
90. Eggs a la Lloyd Aspinwall. 
 
 Take out from a can six large cepes, lay them on a dish, and with 
 a tube two inches in diameter, cut them perfectly round; place them 
 in a sautoire on the range, with a tablespoonful of clarified butter and 
 a finely chopped sound shallot; let cook for three minutes on a brisk 
 fire, tossing well once in a while. Season with a tablespoonful of salt, 
 a teaspoonful of pepper, adding the third of a clove of garlic finely 
 chopped up; toss all well for one minute longer, and then lay the pan 
 on the corner of the range. Have a deep silver dish lightly buttered; 
 take up the six cepes from the pan, arrange them nicely around the 
 dish, place the dish at the oven door to keep warm. 
 
 I02 
 
Chop up very fine the remaining trimming of the cepes, place them 
 in the same pan in which the cepes were cooked, add half a teaspoon- 
 ful of freshly chopped parsley, squeeze in the juice of half a medium 
 sized sound lemon, and a gill of Espagnole sauce (No. 105), and let 
 the whole boil for one minute; pour the sauce all around the cepes, 
 but not over them. Crack a fresh egg over each cepe, being careful 
 not to break the yolk, sprinkle a little salt over each egg, place them 
 in the hot oven for two minutes; remove them from out the oven, and 
 immediately send to the table. 
 
 103 
 
91. Omelet Crime de Vanille a la R. A. C. Smith. 
 
 Pour into a saucepan on the hot range two gills of fresh milk, add 
 to it four ounces of powdered sugar, and also one vanilla bean, let 
 come to a boil, take the pan from off the range, and let cool off. Re- 
 move the vanilla bean, dry it with a napkin, place it in a glass bottle 
 with powdered sugar, cork it tightly, and use whenever necessary, as 
 it will keep for any length of time. Add to the milk three heaped 
 tablespoonfuls of rice flour — which can be had at Park & Til ford's — 
 and with a wire whip thoroughly beat together, place the pan on the 
 hot range, and continually stir until it boils, then place the pan on the 
 corner of the range, and let cook slowly for twelve minutes; strain it 
 
 104 
 
through a very fine hair sieve into a bowl, add to it a teaspoonful of 
 fresh butter, mix it thoroughly, and then leave it in a warm place for 
 further action. 
 
 Make an omelet exactly as for No. 46^ and just before folding 
 the sides up place half of the preparation right in the centre, fold up, 
 and gently turn it on a hot silver dish; place the rest of the prepara- 
 tion in a pastry bag, in which you previously slide down a small 
 tube at the bottom, press down, make a small rose at each end of 
 the omelet, dredge a little powdered sugar over the omelet, gently 
 glaze it with a red iron, decorate the sides with any kind of dry cakes 
 at hand, cut in triangular shape, and send to the table. 
 
 105 
 
92. Omelet a la Clark. 
 
 Make preparation exactly the same as for No. 91, only substitut- 
 ing half a wineglass of l^araschino for the vanilla, and proceed with 
 the rest precisely the same. 
 
 93. Omelet Hughes. 
 
 Have a preparation made the same as in No. 91, but using a 
 teaspoonful of extract of orange flower, in place of the vanilla, pro- 
 ceed and serve the same. 
 
 106 
 
94- Omelet a la E. L. Godkin. 
 
 Cut into quarters three fine sound small limes; place them in a 
 saucepan on the hot range, with one wineglassful of white wine (but 
 not Rhine wine); let reduce to three quarters — which will take about 
 six minutes. Place a clean napkin over a bowl; pour the whole over 
 the napkin; fold it up at both ends, then sharply twist the ends in 
 different directions, until the juice is all squeezed into the bowl. 
 Have a preparation the same as in No. 91, and use the above in- 
 stead of the vanilla, proceeding with the rest exactly in the same way. 
 
 107 
 
95- Omelet a la M. Ballon. 
 Grind two heaped tablespoonfuls of fresh roasted coffee (Java and 
 Mocha by preference). Pour in a saucepan on the hot range one and 
 a half cups of fresh milk, adding four and a half ounces of powdered 
 sugar, and as soon as the milk boils, immediately add the- coffee, 
 thoroughly mixing with a spoon meanwhile; tightly cover the pan and 
 place it on the corner of the range to infuse for three minutes, taking 
 special care not to let it boil again. Strain it through a fine napkin 
 into another saucepan, and let it cool off; add then three tablespoon- 
 fuls of rice flour y thoroughly beat it with a whip, place it on the fire, 
 and continually stir until it comes to a boil; then place the pan on 
 the corner of the range and let slowly cook for twelve minutes. Make 
 an omelet as in No. 46, and just before folding it up, place half of 
 the preparation right in the centre, fold up, turn it onto a hot silver dish; 
 liberally dredge the omelet with powdered sugar, glaze the surface 
 with a red iron. Slide down a small tube into a pastry-bag, 
 pour the rest of the preparation in, make a fancy border around the 
 
 omelet, and send it to the table. 
 
 • 108 
 
96. Eggs-Cocotte. 
 
 Have six small thoroughly cleaned cocotieres ready. Chop up, 
 very fine, one medium-sized, sound peeled shallot, and the half of a 
 sound peeled onion; place them in a sautoire on the range with a 
 tablespoonful of butter, and cook slowly for three minutes, taking care 
 not to let get brown. Chop up, very fine, twenty-four canned mush- 
 rooms, add them to the rest with one tablespoonful of freshly chopped 
 parsley, and a teaspoonful of chopped chervil (if at hand); season 
 with a tablespoonful of salt and a teaspoonful of pepper, mix all well 
 together with the spatula for a second, then add a gill of Espagnole 
 sauce (No. 105), and let all cook slowly for five minutes. 
 
 Pour a tablespoonful of the sauce into each cocotiere, then break 
 a fresh ^gg into each cocotiere, pour a teaspoonful of the sauce over 
 each ^gg, well spread. Place the cocotieres on a tin dish, and bake 
 in a very hot oven for two minutes. Remove from out the oven, lay 
 them on a dish with a folded napkin and send to the table. 
 
 109 
 
97- Omelet a la Mrs. W. L. Brown. 
 
 Place in a pan two ounces of chocolate, with just enough milk to 
 dissolve it on the hot range; add a cup and a half of fresh milk; con- 
 tinually stir until it comes to a boil. Dilute two tablespoonfuls of 
 rice flour into two tablespoonfuls of milk, and add it to the chocolate, 
 stirring briskly meanwhile; place the pan on the corner of the range, 
 and let gently simmer for fifteen minutes, but do not allow it to boil. 
 
 Have an omelet made as in No. 46, and, before folding, place 
 half of the preparation right in the centre, fold up, turn it over a hot 
 silver dish. Place the balance of the preparation into a pastry-bag, 
 
 no 
 
with a small tube previously slided down; and by pressing the 
 •preparation, make a nice rosette at each end of the omelet. Dec- 
 orate the dish all around with six lady-fingers, cut in triangular 
 shaped pieces ; carefully press a little of the contents of the bag on 
 each piece of lady-fingers, so as to have them represent pretty, small 
 roses. Liberally dredge them with powdered sugar, then glaze the 
 omelet with a red iron, and then send to the table. 
 
 N. B. — All these sweet omelets should always be promptly made 
 for the time of serving, otherwise it would be sufficient cause to fail 
 to have them to perfection. 
 
98. EggS'Cocotte a la Wm, Bracken. 
 
 Prepare and proceed exactly the same as No. 96, only substituting 
 one gill of hot Allemande sauce (No. iii) for the gill of Espagnole 
 sauce (No. 105), and serve the same. 
 
 112 
 
99- Fried Eggs for 'Garnishing. 
 
 Pour half a gill of sweet oil into the frying-pan; when the oil is 
 hot break in one Q%g, carefully closing up the white part with a skim- 
 mer, so as to have it firm, and in a single form. Only one at the 
 time should be cooked, and two minutes will be sufficient. 
 
 "3 
 
loo. Egg Stuffed a la Higgi?is, 
 
 Prepare in a sautoire one ounce of good butter, two tablespoonfuls 
 of grated Parmesan cheese, and a tablespoonful of grated Swiss 
 cheese, place the sautoire on the corner of the range, slowly stir with 
 the spatula until dissolved and well mixed. Cut one ounce of smok- 
 ed beef tongue into very thin julienne shaped pieces, one good sized 
 sound truffle, and four mushrooms cut the same way. Add now half 
 a wine glass of white wine (but not sweet) to the cheese, mix the wine 
 and cheese well together, then add the tongue, truffle, and mushrooms. 
 
 Cut six hard shelled boiled eggs in halves lengthwise, remove the 
 yolks without breaking the whites; mash the yolks and place in the 
 pan with the rest of the preparation, mix the whole well together for 
 three minutes while cooking. 
 
 114 
 
Stuff the twelve half whites with the preparation — up to the level; 
 then close them, so as to represent six original eggs. Have a silver 
 dish, lightly buttered, ready, then arrange the balance of the stuffing 
 right in the centre of the dish, giving a pyramid shape; place the 
 eggs at the base of the pyramid upright, so they will lightly lean 
 against it. 
 
 Cover the whole with a gill of very thick tomato sauce highly sea- 
 soned, sprinkle a very little grated Parmesan cheese over all, then 
 place in the oven for fifteen minutes. Remove from the oven and 
 serve very hot. 
 
 "5 
 
APPENDIX. 
 
 loi. Bouillon Blanc — white broth. 
 
 Place in a large stock-urn on a moderate fire a good heavy knuckle of a fine 
 white veal with all the debris, or scraps of meat, including bones, remaining in 
 the kitchen (but not of game); cover fully with cold water, adding a handful of 
 salt; and as it comes to a boil, be very careful to skim all the scum off — no 
 particle of scum should be left on — and then put in two large, sound, well- 
 scraped carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, 
 large, sound onion, one well-cleaned parsley root, three thoroughly washed leeks, 
 and a few leaves of cleaned celery. Boil very slowly for six hours on the corner 
 of the range; keenly skim the grease off ; then strain well through a wet cloth 
 into a china bowl or a stone jar, and put it away in a cool place for general use. 
 
 1 02. Croiltons for Soups, 
 
 Cut some dice-shaped pieces of bread, and fry them in a pan with clarified 
 butter; when a rich golden color, drain, and add to the soup when needed. 
 
 103. Sauce Demi'Glace, or Madeira. 
 
 Add one small glassful of mushroom liquor to one pint of good Espagnole 
 sauce (No. 105); also a small glassful of Madeira wine, a bouquet (No. 106), 
 and a scant teaspoonful of pepper. Remove the fat carefully and cook for thirty 
 minutes, leaving the sauce in a rather liquid state; then strain and use when 
 needed. This takes the place of all Madeira sauces. 
 
 117 
 
104. Batter for Fritters, 
 
 Mix a quarter of a pound of sifted flour in a small basin, with half a pint of 
 lukewarm water, to which three-quarters of an ounce of fresh butter has been 
 added. Place in a saucepan, which should be tilted on the range so that when 
 the water boils the butter can be skimmed off the top. Add, if necessary, a 
 little more water to make a soft paste, beating well with a spatula, to keep it 
 free from lumps, and of a proper consistence; it must be gray and compact- 
 looking. Add just a little warm water to render the paste soft and diluted, al- 
 though sufficiently thick to cover the objects for which it is intended; that 
 means, it must drop easily from the spoon. Add to this half a pinch of salt and 
 two egg-whites; beat well together for one minute, and use at once. 
 
 105. Sauce Espagnole — -for one gall on » 
 
 Mix one pint of raw, strong mirepoix (No. 107) with two ounces of good 
 fat (chicken's fat is preferable). Mix with the compound four ounces of flour, 
 and moisten with one gallon of white broth (No. loi). Stir well, and then add, 
 if handy, some baked veal and ham bones. Boil for three hours, and then re- 
 move the fat very carefully; rub the sauce through a very fine sieve, and keep 
 it for many purposes in cooking. 
 
 106. A Bouquet — how to prepare. 
 
 Take four branches of well-washed parsley-stalks — if the branches be small, 
 take six — one branch of soup-celery, well washed; one blade of bay-leaf, one 
 sprig of thyme, and two cloves, placed in the centre of the parsley, so as to prevent 
 cloves, thyme, and bay-leaf from dropping out of the bouquet while cooking; 
 fold it well, and tightly tie with a string, and use when required in various ways. 
 
 118 
 
107. Mirepoix, 
 
 Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of 
 thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham 
 bone cut into pieces. Add two sprigs of celery and half a bunch of parsley 
 roots; cook for fifteen minutes, and use when directed in other recipes. Scraps 
 of baked veal may also be added, if at hand. 
 
 1 08 . Bdchamel Sauce. 
 
 Place in a saucepan two ounces of butter, add two tablespoonfuls of flour, 
 and stir constantly for five minutes. Moisten with a pint and a half of boiling 
 milk, being careful to pour it in gradually; then beat it well with a whisk. Add 
 half a teaspoonful of grated nutmeg, a pinch of salt, a bouquet (No. 106), twelve 
 whole peppers, and a little mushroom liquor, if at hand. Cook well for fifteen 
 minutes, and when done rub through a fine sieve. 
 
 1 09 . White-Roux, 
 
 Put in a saucepan two ounces of butter, and place it on the corner of the 
 hot range, add to it two tablespoonfuls of flour; keep stirring constantly for seven 
 minutes. Then let it cool, and when cold, use in various sauces as directed. 
 
 1 10. Sauce Pirigueux. 
 
 Chop up very fine two fine truffles; place them in a sautoire with a glassful 
 of Madeira wine. Reduce on the hot stove for five minutes. Add half a pint of 
 Espagnole sauce (No. 105). Just allow to come to a boil, and serve very hot. 
 
 119 
 
III. 
 
 Sauce Allemande. 
 
 Melt two ounces of butter' in a saucepan on a slow fire, with three table- 
 spoonfuls of flour to thicken. Stir well, not letting it brown; then moisten 
 with one pint of white broth (No. loi), beating constantly, and cook for ten 
 minutes. Dilute three egg-yolks separately in a bowl, pour the sauce over 
 the eggs, a very little at a time; strain through a Chinese strainer, and finish 
 with half an ounce of good butter and the juice of half a lemon, taking care 
 that it does not boil a second time. 
 
 112. Garnishing h la Chipolata~f or one gallon. 
 
 Fry a quarter of a pound of salt pork, cut dice-shaped, for two minutes in 
 a saucepan; then add half a pint of carrots cut tubular-shaped, half a pint of 
 onions browned and glazed in the oven (No. 113), one pint of blanched and 
 peeled chestnuts, half a pint of mushrooms, and six small sausages cut in 
 pieces. Add two quarts of Espagnole sauce (No. 105), half a pint of tomato 
 sauce (No. 109), a tablespoonful of salt, and a large teaspoonful of pepper. 
 Cook for thirty minutes, and use when needed. 
 
 113. Glazed Onions for Garnishing. 
 
 Select one quart of small onions; peel the sides only, and pare the roots 
 neatly, being careful not to cut them. Place them in a sautoire with half an 
 ounce of clarified butter, and sprinkle them with half a pinch of powdered 
 sugar. Glaze them in a slow oven for fifteen minutes; place them in a stone 
 jar, and use for garnishing when required. 
 
114. Eggs a la Rtgence. 
 
 Shred an ounce and a half of salt pork into fine pieces (ham will answer 
 the same purpose), also one onion cut into small squares, and six medium-sized 
 mushrooms, all of equal size; moisten with a spoonful of good gravy, and 
 cook for five minutes. 
 
 115. Sauce Veloufi, 
 
 Melt one ounce of good butter in a saucepan, adding two tablespoonfuls of 
 flour, and stir well, not letting it get brown. Moisten with a pint and a half 
 of good veal and chicken stock, the stronger the better. Throw in a garnished 
 bouquet (No. 106), half a cupful of mushroom liquor, if at hand, six whole pep- 
 pers, half a pinch of salt, and a very little nutmeg. Boil for twenty minutes, 
 stirring continuously with a wooden spatula; then remove to the side of the 
 fire, skim thoroughly and let it continue simmering slowly for one hour. 
 Then rub through a fine sieve. This sauce will make the foundation for 
 any kind of good white stock. 
 
 116. Lobster Butter. 
 
 Extract the coral from one cooked lobster (the eggs may be used instead); 
 pound it in a mortar to a paste, mixing it with one ounce of good butter and a 
 teaspoonful of mustard. Rub through a fine sieve, and keep in a cool place. 
 The butter can abo be used for coloring purposes. 
 
 117. Pur6e of Chestnuts. 
 
 Boil one pound of chestnuts for ten minutes ; peel and skin them immediate- 
 ly, put them in a saucepan with one quart of white broth (No. loi), a tablespoon- 
 ful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. 
 Let all boil well for thirty minutes; rub through a sieve, and use when needed. 
 
 121 
 
II 8. Sauce a la Poulette. 
 
 Put one pint of hot Allemande sauce (No. iii) into a saucepan, with one 
 ounce of fresh butter; adding the juice of half a medium-sized lemon, and a 
 teaspoonful of chopped parsley. Heat well on the hot stove until thoroughly 
 melted and mixed, but do not let it boil. Keep the sauce warm, and serve for 
 all sauce poulettes. 
 
 119. Cream Sauce. 
 
 Take half a pint of bechamel sauce (No. loS); add half an ounce of butter, 
 and beat them together carefully, adding half a cupful of sweet crearn. Then 
 serve. 
 
 120. Sauce Colbert. 
 
 Put in a saucepan half a pint of very thick Madeira sauce (No. 103); add 
 to it very gradually one ounce of good, fresh butter, also two tablespoonfuls 
 of meat-glaze (No. 121). Mix well together without boiling; then squeeze in 
 the juice of half a sound lemon, and add one teaspoonful of chopped parsley 
 when serving. 
 
 121. Meat Glaze. — Glace de Viande. 
 
 As this meat glaze, when properly made, will keep in perfect condition for 
 any length of time, I would advise that half a pint be made at a time, in the 
 following manner: Place in a large saucepan ten quarts of white broth (No. 
 loi), or nine quarts of consomm6, and reduce it on a moderate fire for fully 
 four hours, at which time it should be reduced to half a pint. Transfer it in a 
 stone jar or bowl; put a cover on, and keep in a cool place for general use. 
 
 122 
 
There are over fifteen hundred original recipes, besides 
 over a thousand menus, in '*The Table," by Filippini, of 
 Delmonico's. There are also special departments devoted to 
 the following subjects: ''Our Markets, and the Varieties of 
 Food to be Found in Them in the Different Months of the 
 Year;" ''How to Set a Table;" "How to Serve Meals;" 
 " How to Carve ; " and " Table Etiquette." 
 
 Your bookseller will supply it to you for $2.50. If your 
 bookseller does not keep it, we will send it by express, pre- 
 paid, to any address on receipt of $2.50. 
 
BOOKS BY A. FILIPPINI 
 
 "ONE HUNDRED RECIPES FOR COOK- 
 ING AND SERVING FISH." This little book 
 
 contains the best recipes that Mr. Filippini has used during his twenty- 
 five years' experience with the celebrated house of Delmonico's. It 
 includes recipes for preparing, cooking, and serving Salmon, Trout, 
 Halibut, Soles, Skates, Shad, Mackerel, Eels, Bluefish, Sheepshead, 
 Bass, Cod, Codfish-tongues, Smelts, Lobsters, Crabs, Oysters, Clams, 
 Terrapin, Frogs, Whitebait, Sardines; in fact, all varieties of fish. 
 The book is very tastefully gotten up, one recipe being printed on 
 each page. The paper is supercalendered, and the book is bound in 
 turned cloth, with an appropriate design in colors, with gold title. 
 The price is fifty cents. 
 
**ONE HUNDRED WAYS OF COOKING 
 EGGS." Mr. Filippini is probably the only one who 
 
 can cook eggs in a hundred different ways, and this book will be 
 worth ten times its price to any purchaser. Unlike most of his guild, 
 who jealously guard every secret of their craft, Mr. Filippini has at 
 last been persuaded to admit the world into the inner sanctuary of 
 his art, to describe to a hand's turn, and without reserve, exactly 
 how those marvelous triumphs of his art have been achieved. Uni- 
 form in every respect with ** One Hundred Recipes for Fish." 
 Fifty cents. 
 
 "THE TABLE/' "How to Buy Food, How to 
 
 Cook It, and How to Serve It." 8vo, 505 pages. Bound in oil-cloth, 
 $2.50; full seal Russia (Presentation Edition), $4.50. (See adver- 
 tisement on next page.) 
 
THE TABLE: 
 
 §ott) to Bug JToolr, j^ou) to €ook 3t, anir j^ou) to 0ert)c iFt. 
 
 By ALESSANDRO FILIPPINI, of Delmonico's. 
 
 For Twenty-five years Mr. Filippini has been with Delmonico, and until recently was 
 Manager of the branch house at 341 Broadway. 
 
 365 BREA.K:FA.STS. 365 I^XJIVCHEOIV®. 
 
 365 XHNNERS. 
 
 134 Recipes for SOUPS ; Nearly 100 SAUCES ; 102 Ways of Cooking EGGS ; 
 40 SALADS; Over 300 DESSERTS, Etc., Etc. 
 
 This work is endorsed by the Delmonicos. Mr. Filippini's experience in Cul- 
 inary Art is probably greater than any living man's. The results of a lifetime 
 of careful study are here embodied. 
 
 It is infinitely greater than a mere cook-book, for while it gives many more 
 recipes than any other work of the kind ever published, at the same time it con- 
 tains invaluable advice as to how to buy what is best and most economical, and 
 how to dress a table and serve meals. In large families the price of the work 
 can be saved daily by following Mr. Filippini's suggestions. One of the excep- 
 tional features of this book is the fact that it is adapted to the humblest as well 
 as to the grandest style of living. No matter where placed, it will pay for 
 itself many times over. 
 
 DDTri?*!. J Presentation Edition, in Full Seal Russia, Marbled Edges, $4.50 
 *^***'"^'*' 1 Kitchen Edition, in Oil-Cloth, .... a.50 
 
 CHARLES L WEBSTER & CO., Publishers, 67 Fifth Avenue, New York City. 
 
" I believe in temperance, not temperance that identifies itself with prohibition, 
 but temperance in the worcfs true meaning J" 
 
 THK FLOWING BOWL: 
 
 V^hat and When to Drink. 
 
 By THE ONLY WILLIAM. 
 
 Full Instructions How to Prepare, Mix, and Serve Drinks; also Recipes for 227 
 
 Mixed Drinks, 89 Liquors and Ratafias, 115 Punches, 58 Bowls, and 29 Extra 
 
 Drinks; also Directions for Compounding Non-Alcoholic Beverages, 
 
 * and for the Proper Serving of Wines and Liquors. 
 
 A BOOK THAT SHOULD BE IN EVERY GENTLEMAN'S HOUSE. 
 
 that the reader passes from the description of one 
 
 The list of mixed drinks is prefaced by much 
 good advice as to when and what to imbibe, and 
 the author makes the point that the daintiest 
 drinkers are also the most moderate, being in 
 spirit much like the epicure who prefers a fine 
 salad to all the other dishes of a great dinner.— 
 Ne-w York Herald. 
 
 "The Flowing Bowl" came from the presses 
 with its pages breathing the essence of vineyards, 
 of musty cellars, of golden fruit, of fellowship and 
 cheer. So cleverly written is the subject matter 
 
 drink to another with much the same feeling he 
 would have, had he tasted each decoction. Be- 
 ginning with the history of wine, beer, alcohoV, 
 coffee, tea, and water. William goes into a chap- 
 ter on physiology and diet. The composition of 
 drinks and their adulteration is next touched 
 upon, and a chapter on ethnography follows. — 
 Ne7v York World. 
 
 A comprehensive, a beautiful, and a remark- 
 able book. — New York Sun. 
 
 OCTAVO. 294 PAGES, FULLY INDEXED AND HANDSOMELY BOUND. 
 
 Fine Cloth, Gold and Silver Stamps, - - - - - - - $2.00 
 
 FOR SALE BY ALL BOOKSELLERS. 
 
 CHARLES L WEBSTER & CO., Publishers, 67 Fifth Avenue, New Yoric City. 
 
liauirg ilolumc CuUnavg Qtxus. 
 
 No. 2. 
 
 One Hundred Ways of CooRing Fish. 
 
ONE HUNDRED WAYS OF 
 COOKING FISH 
 
 BY 
 
 FILIPPINI 
 
 (twbnty-five years with delmonico) 
 
 NEW YORK AND BOSTON 
 H. M. CALDWELL COMPANY 
 
 PUBLISHERS 
 
Copyright^ i8g2, 
 By Charles L. Webster & Co. 
 
 {All rights reserved.) 
 
 Colonial press: 
 
 Electrotyped and Printed by C. H. Simonds & Co. 
 Boston, U. S. A. 
 
NOTES. 
 
 A pinch of salt represents 205 grains, or a tablespoonful. 
 
 Half a pinch of pepper represents 38 grains, or a teaspoonful. 
 
 A third of a pinch of nutmeg represents 13 grains, or half a tea- 
 spoonful. 
 
 The recipes referred to in the '<One Hundred Ways of Cooking 
 Eggs " will be found in the appendix. 
 
CONTENTS 
 
 No, 
 
 PAGE 
 
 How to Serve Oysters for Private Families 9 
 
 Oysters a I'Alexandre Dumas 10 
 
 How to Serve Clams 11 
 
 To prepare Breaded Fish 12 
 
 Salmon en Papillotes 13 
 
 Salmon, Oyster Sauce . 14 
 
 Salmon Colbert 15 
 
 Salmon a la Genoise 16 
 
 Salmon, rolled k I'Irlandaise 17 
 
 Broiled Salmon-tail 18 
 
 Boiled Halibut 19 
 
 Halibut Steaks, maitre d'h6tel 20 
 
 Trout, Shrimp Sauce 21 
 
 Trout a la Cambaceres 22 
 
 Trout a la Chambord 23 
 
 Boiled Trout, maitre d'hdtel 24 
 
 Trout, with fine Herbs 25 
 
 Trout en Papillotes 26 
 
 Sole a I'Hollandaise 27 
 
 Soles Normande 28 
 
 Soles au Gratin 29 
 
 Fried Soles, sauce Colbert 30 
 
 Fillets of Soles, Joinville 31 
 
 Sole, with fine Herbs N 32 
 
 Sole Dieppoise 33 
 
 Skate, or Raieau Naturel 34 
 
 Shad, broiled maiti-e d'h6tel 35 
 
 Shad, with Sorrel 36 
 
 Shad vert-pr^ 37 
 
 Broiled Fresh Mackerel, maitre d'h6tel. . 38 
 
 Mackerel en Papillotes 39 
 
 Fresh Mackerel aux Fines Herbes 40 
 
 No. PAGE 
 
 33. Matelote of E>ls... 41 
 
 34. Matelote of Eels a la Normande 42 
 
 35. Blanched Eels 43 
 
 36. Bluefish k I'lcarienne 44 
 
 37. Bluefish a ITtalienne 45 
 
 38. Bluefish k la Venitienne 46 
 
 39. Sheep's-head a la Creole 47 
 
 40. Bouille-a-Baisse, ala Marseillaise 48 
 
 41 . Bass a la Bordelaise 49 
 
 42. Bass, with White Wine 50 
 
 43. Bass k la Chambord 51 
 
 44. Salt Cod a la Biscaenne 52 
 
 45. Codfish, bonne femme 53 
 
 46. Fish Balls 54 
 
 47. How to Blanch Codfish-tongues 56 
 
 48. Codfish-tongues au Beurre Noir 57 
 
 49. Fried Codfish-tongues 58 
 
 50. Boiled Codfish , Oyster Sauce 59 
 
 51. Broiled Boned Smelts a la Bearnaise 60 
 
 52. Smelts a la Toulouse 61 
 
 53. Stuffed Smelts 6a 
 
 54. Smelts au Gratin.... 63 
 
 55. Lobster a I'Americaine 64 
 
 56. Lobster with Curry 63 
 
 57. Lobster k la Newburg 66 
 
 58. Lobster k la Bordelaise •. . . . 67 
 
 59. Lobster en Brochette au Petit Sale 68 
 
 60. Lobster en Chevreuse 69 
 
 61. Broiled Lobster k la Ravigote 70 
 
 62. Lobster Croquettes 71 
 
 63. Lobster Cutlets, Victoria 72 
 
 64. Stuflfed Lobster 73 
 
CONTENTS. 
 
 No. PAGE 
 
 65. Fried Soft-shelled Crabs 74 
 
 66. Broiled Soft-shelled Crabs 75 
 
 67. Hard-shelled Crabs a la Diable 76 
 
 68. Crabs k la St. Jean 77 
 
 69. Crabs k la St. Laurent 78 
 
 70. Crabs k 1' Anglaise 79 
 
 71. Fried Oyster-Crabs 80 
 
 72. Clams k la Marinifere 81 
 
 73. Mussels a la Mariniere 82 
 
 74. Mussels kla Poulette 83 
 
 75. Fried Oysters 84 
 
 76. Oysters a la Villeroi 85 
 
 77. Broiled Oysters 86 
 
 78. Oysters a la Poulette 87 
 
 79. Oysters en Brochette au Petit Sale 88 
 
 80. Oysters a la Mali 89 
 
 81. Oyster Patties 90 
 
 82. Stewed Oysters k la Baltimore 91 
 
 83. Soft Clams a la George Merrill 92 
 
 84. Soft Clams a la Newburg 93 
 
 85. Canape Lorenzo 94 
 
 86. Scallops Brestoise .... 96 
 
 87. Edible Snails a la Bourguignonne 97 
 
 88. Terrapin a la Baltimore 98 
 
 89. Terrapin a la Maryland 99 
 
 90. Broiled Frogs 100 
 
 91. Frogs k la Poulette 101 
 
 92. Fried Frogs 102 
 
 93. Broiled Shad's Roe, with Bacon 103 
 
 94. Broiled Sardines on Toast. 104 
 
 95. Salt Mackerel k la Whitmore 105 
 
 96. Fried White-Bait 106 
 
 97. Oysters Scalloped a la Baltimore 107 
 
 98. Terrapin a la Robert Bonner 108 
 
 99. Terrapin in Chafing-Dish a la Maryland, no 
 
 100. Oysters a la Pomeroy in 
 
 No. PAGE 
 
 APPENDIX, 
 
 loi. Oyster Sauce 113 
 
 102. Sauce Colbert 113 
 
 103. Meat Glaze — Glace de Viande 113 
 
 104. Sauce a la Genoise 113 
 
 105. Anchovy Sauce 114 
 
 106. A Bouquet — how to prepare 114 
 
 107. Butter, maitre d'h6tel 114 
 
 108. Shrimp Sauce 114 
 
 109. Potatoes a I'Anglaise 1 14 
 
 110. Sauce Espagnole 114 
 
 111. Forcemeat Quenelles of Fish 115 
 
 112. Sauce maitre d'hdtel, liee 113 
 
 113. Cooked Fine Herbs 115 
 
 114. Sauce Allemande 115 
 
 115. Potato Croquettes and Quenelles 116 
 
 116. Croutons for Soups 116 
 
 117. White-Roux 116 
 
 118. Cuisson de Poisson — Fish Broth 116 
 
 119. Sauce Veloute 116 
 
 120. Sauce Chambord 117 
 
 131. Potatoes, Parisienne 1x7 
 
 122. Sauce Italienne 117 
 
 123. Butter a la Ravigote 117 
 
 124. Lobster Forcemeat 118 
 
 125. Chicken Forcemeat 118 
 
 126. White Broth 118 
 
 127. Sauce Demi-Glace, or Madeira 119 
 
 128. Mirepoix 119 
 
 129. Shrimp Butter 119 
 
 130. Sauce Hollandaise 119 
 
 131. White Stock 120 
 
 132. Bechamel Sauce 120 
 
 133. Beamaise Sauce 120 
 
 134. Cream Sauce 121 
 
 135. Terrapin — how to prepare it 121 
 
I. How to Serve Oysters for Private Families, 
 
 Oysters should be kept in a very cold place before they are opened, 
 and well washed before using, otherwise their appearance will be de- 
 stroyed. They should, according to the French custom, be opened 
 on the deep shell, so as to better preserve the liquor, then laid on 
 finely chopped ice for a short time — too long destroys their flavor. 
 While they should be kept as cold as possible, they should never be 
 allowed to freeze, therefore they must only be opened shortly before 
 they are needed ; for once frozen, they quickly turn sour. The proper 
 way to open them is to place the deep shell in the palm of the left 
 hand, and break them on one side. The Boston stabbing knife is pref- 
 erable for this, but if there be none handy use a small block that the 
 oyster can fit into, and stab it on the edge ; or even a chopping-block 
 and chopping-knife may be employed in case of necessity. Serve six 
 oysters for each person, nicely arranged on oyster-plates with quar- 
 ters of lemon. 
 
2. Oysters a I Alexandre Dumas, 
 
 Place in a sauce-bowl a heaped teaspoonful of salt, three-quarters 
 of a teaspoonful of very finely crushed white pepper^ one medium- 
 sized fine, sound, well-peeled, and very finely chopped shallot, one 
 heaped teaspoonful of very finely chopped chives, and half a 
 teaspoonful of parsley, also very finely chopped up. Mix lightly to- 
 gether, then pour in a light teaspoonful of olive oil, six drops of Ta- 
 basco sauce, one saltspoonful of Worcestershire sauce, and lastly one 
 light gill, or five and a half tablespoonfuls, of good vinegar. Mix it 
 thoroughly with a spoon ; send to the table, and with a teaspoon pour 
 a little of the sauce over each oyster just before eating them. 
 
 lO 
 
3- How to serve Clams, 
 
 Clams should be served on deep plates, covered previously with 
 finely chopped ice. To have them sweet and fresh, they should be 
 kept as cold as possible. Serve six on each plate with quarters of 
 lemon. 
 
4- To prepare Breaded Fish, 
 
 1. After the fish is pared, cleaned and dried, dip it first in milk, 
 then in flour, and fry in very hot fat. 
 
 2. Take very clean fish, dip it in beaten ^gg, then in freshly grated 
 bread-crumbs, and fry i'n very hot fat. 
 
 3. For certain fish, like whitebait, immerse them in milk, then in 
 flour mixed with pulverized crackers, shake well in a colander, and 
 throw into very hot fat. Oysters are breaded the same way, but 
 should be flattened before frying. 
 
 4. For croustades of rice or potatoes, dip in beaten tgg and roll 
 in fresh bread-crumbs ; repeat three times before frying. 
 
5- Salmon en Papillate s. 
 
 Procure two pounds of very fresh salmon and cut it into six even 
 slices. Season these with a good pinch of salt and a pinch of pepper. 
 Roll them well. Cut out six heart-shaped pieces of paper, oil them 
 nicely, and have twelve thin slices of cooked ham, then proceed to 
 prepare them exactly as for mackerel en papillote (No. 31). 
 
 13 
 
6. SalmoUy oyster sauce. 
 
 Place two pounds of very fresh salmon in a fish-kettle, completely 
 cover with cold water, season with a handful of salt, add one medium- 
 sized, sliced onion, half a wine-glassful of white vinegar, eight whole 
 peppers, two cloves, and two parsley-roots. Range the kettle on a 
 brisk fire. Five minutes after coming to a boil the salmon will be 
 sufficiently cooked. Remove from the kettle, drain it welt; dress on 
 a hot dish with a folded napkin, nicely decorate with parsley-greens 
 all around the salmon, and serve with a pint of hot oyster sauce (No. 
 loi) separately. 
 
 The necessary time to cook the above to perfection, from begin- 
 ning to end, will be thirty-five minutes. 
 
 14 
 
7. Salmon Colbert. 
 
 Proceed as for No. 6, and serve with three-quarters of a pint of 
 Colbert sauce (No. 102), also four plain boiled potatoes served separ- 
 ately, and cut in quarters. 
 
 15 
 
8. Salmon h la Gdnoise. 
 
 To be prepared the same as (No. 7), garnishing with four clusters 
 of mushrooms — four mushrooms on each cluster — and six cooked 
 crawfish instead of the boiled potatoes. Serve with half a pint of 
 Genoise sauce (No. 164) separate. 
 
 16 
 
9- Salmon, rolled a llrlandaise. 
 
 Bone three pounds of salmon. Parboil it. Besprinkle the sides 
 and insides with a pinch of salt, half a pinch of pepper, and the same 
 of nutm^ ; also twelve chopped oysters, one tablespoonful of par- 
 sley, and half a cupful of bread-crumbs. Roll it together, then put it 
 in a deep pan with one ounce of butter. Bake in a hot oven for 
 twenty-five minutes and serve on a dish, pouring its own gravy over. 
 
 17 
 
lo. Broiled Salmon-tail. 
 
 Take three pounds of the tail part of a salmon. Steep it for five 
 or six hours in a marinade composed of three tablespoonfuls of olive 
 oil in a dish with a quarter of a bunch of parsley-roots, two bay-leaves, 
 and a sprig of thyme. Take out the salmon and broil for ten minutes 
 on one side and five minutes on the other (skin side). Dress on a 
 hot dish, and serve with two ounces of melted butter, flavored with a 
 light teaspoonful of finely chopped chervil, half a teaspoonful of chives, 
 and the juice of half a medium-sized, sound lemon. 
 
 i8 
 
II. Boiled Halibut, 
 
 Put a piece of halibut weighing two pounds in a saucepan, and 
 cover it with fresh water; add one sliced onion, half a sliced carrot, 
 and a bouquet (No. io6). Season with a handful of salt and two 
 tablespoonfuls of vinegar. Put on the lid and let cook gently, but no 
 more than five minutes,.after boiling-point; then lift up the fish alone, 
 drain well; dress it on a hot dish, and serve with any desired sauce. 
 
 19 
 
12. Halibut Steaks, maitre d' hotel. 
 
 Wipe well a two-pound piece of fresh halibut, lay it on a dish, and 
 season it with a pinch of salt, a pinch of pepper, and two tablespoon- 
 fuls of sweet oil. Roll it well and lay it on a c^)uble broiler; then 
 place it on a brisk fire, and broil for eight minutes on each side. 
 Dress the fish on a hot dish, pour a gill of tnaitre d'hotel sauce (No. 
 107) over, decorate with parsley-greens, and serve. 
 
 20 
 
13. Trout, Shrimp Sauce. 
 
 Clean, wash and dry six fine trout, weighing about a quarter of a 
 pound each. Place them on a grate in the fish-kettle, with a pinch of 
 salt, adding one sliced carrot, one sprig of thyme, and two bay-leaves. 
 Moisten with half a glassful of white wine and half a pint of water. 
 Put it on the stove, and let it simmer gently for five minutes after 
 boiling-point; then drain and serve on a dish garnished with parsley. 
 Send it to the table with half a pint of shrimp sauce (No. 108) in a 
 separate bowl, also four plain, boiled potatoes, cut in quarters, a I'An- 
 glaise (No. 109). Keep the fish-stock for further use. 
 
14- Trout a la Cambaceres. 
 
 Cook six trout as for (No. 13); when cooked, then place on a hot 
 dish. Put in a saucepan two minced truffles, six mushrooms, also 
 minced, and half a pint of Espagnole sauce (No. no), also twelve olives 
 and three tablespoonfuls of tomato sauce. Let cook for ten minutes, 
 then skim off the fat very carefully, and pour the sauce over the trout 
 before serving. 
 
 22 
 
15. Trout a la Chambord. 
 
 Clean, wash, and dry three fine trout of half a pound each. 
 Stuff them with fish forcemeat (No. iii), and place them in a deep 
 baking-dish, buttering it well with about half an ounce of butter. Add 
 half a glassful of white wine, a bouquet (No. 106), half a pinch of 
 salt, and half a pinch of pepper. Cook for fifteen minutes in the oven, 
 being very careful to baste it frequently. Take the juice from under 
 the fish, and put it in a saucepan with half a pint of good Espagnole 
 sauce (No. no). Reduce and skim off the fat. Add one truffle and 
 four mushrooms, all well-sliced, also twelve blanched oysters. Dress 
 the trout on a hot dish, pour the sauce over, and decorate the fish 
 with six fish quenelles (No. in). 
 
 23 
 
1 6. Broiled Trout, maitre d'hdtel. 
 
 Procure six fine trout, of a quarter of a pound each; clean and 
 wash well, drain them in a napkin, and make three incisions on each 
 side. Place them on a dish with one teaspoonful of oil, a pinch of 
 salt, and half a pinch of pepper; roll gently and put them on the 
 broiler. Cook for four minutes on each side, then lay them on a dish, 
 pour a gill of maitre d'hotel sauce (No. 112) over, and serve with six 
 slices of lemon, or with any other sauce desired. 
 
 24 
 
ly. Trouty with fine Herbs, 
 
 Clean, wash, and dry six fine trout of a quarter of a pound each. 
 Put them on a buttered dish, adding half a glassful of white wine and 
 one finely chopped shallot. Let cook for ten minutes, then put the 
 gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 
 113), moistening with half a pint of Allemande sauce (No. 114). Re- 
 duce the gravy to one-half, and pour it over the trout with the juice of 
 half a sound lemon, and serve. 
 
 25 
 
1 8. Tro2it en Papillotes. 
 
 Take six trout, of a quarter of a pound each, and stuff them with 
 fish forcemeat (No. iii). Oil as many pieces of paper as there are 
 fish; put a barde of salt pork on either end of each piece of paper, lay 
 a trout on top, add a little salt and pepper, then fold the paper and tie 
 it securely with string. Cook in a baking-dish in a rather slow oven 
 for about twenty minutes, and serve them in their envelopes, after re- 
 moving the strings, with any sauces desired. 
 
 26 
 
1 9- Sole a F Hollandaise. 
 
 Skin and bone well three medium-sized soles; put the fillets in a 
 stewpan, and cover them with salted water, adding a few drops of vin- 
 egar. Cook for about six minutes. Then take them off, drain well, 
 and arrange them on a dish. Pour one ounce of melted butter over, 
 with the juice of half a lemon; garnish with green parsley, and serve 
 with twelve pieces of potatoes a I'Anglaise (No. 109) separate. 
 
 27 
 
\ 20. Soles Normande. 
 
 Take the fillets from three fine soles, as for No. 19; fold them 
 in two, and lay them in a buttered, flat saucepan, with half a glassful 
 of white wine, three tablespoonfuls of mushroom liquor, and half a 
 pinch each of salt and pepper. Cover and cook for six minutes; then 
 lift them up, drain, and arrange them on a dish. Reduce the gravy to 
 one-half, add twelve blanched oysters, and six sliced mushrooms, 
 moistening with half a pint of Allemande sauce (No. 114). Thicken 
 the sauce well with a tablespoonful of good butter, tossing well till 
 dissolved, and add the juice of half a lemon. Garnish the sides of the 
 dish with the oysters and mushrooms, and pour the sauce over the fish. 
 Decorate with three small, cooked crawfish, three fried smelts, and 
 three small round croquettes of potatoes (No. 115). 
 
 28 
 
21. Soles au Gratin. 
 
 Proceed as for No. 20. Put three tablespoonfuls of cooked, fine 
 herbs (No. 113) in the bottom of a deep baking-dish, fold the fillets 
 in two, and place them in, crown-shaped. Season with half a pinch 
 each of salt and pepper, then moisten with half a glassful of white 
 wine, and bake for five minutes. Take out the dish, decorate it with 
 twelve mushroom buttons, adding half a pint of good Espagnole sauce 
 (No. no). Sprinkle over with fresh bread-crumbs, pour on a few 
 drops of melted butter, and bake once more for three minutes; then 
 press the juice of half a lemon over the fillets, add half a pinch of 
 chopped parsley, and serve. (All fish au gratin are prepared the same 
 way.) 
 
 29 
 
2 2. Fried Soles, sauce Colbert. 
 
 Select six small soles, cut off their heads, and make an incision 
 down the backbone. Season with one pinch of salt, half a pinch of 
 pepper, and the juice of half a lemon; roll in fresh bread-crumbs and 
 beaten eggs, then flatten them well, and leave them to drip for a few 
 minutes; fry them for three minutes in very hot fat; drain, add an- 
 other half a pinch of salt, and arrange them on a dish on a folded 
 napkin. Garnish with a quarter of a bunch of fried parsley, and serve 
 with half a pint of Colbert sauce (No. 102) separate.. 
 
 30 
 
23. Fillets of SolCy Joinvzlle. 
 
 Take the fillets of three soles, fold them, and lay them crown- 
 shaped in a buttered, flat stewpan, moistening with half a glassful of 
 white wine, and three tablespoonfuls of mushroom liquor. Season 
 with half a pinch each of salt and pepper, and cook on a moderate fire 
 for six minutes. Arrange the fillets on a dish, and put it on the side 
 of the stove; reduce the gravy to half, adding one cooked lobster 
 claw, one truffle, and three mushrooms, all cut julienne-shaped. Add 
 half a pint of Allemande sauce (No. 114); stir it well, and pour it over 
 the soles before serving, inserting a piece of truffle and a mushroom 
 button on each fillet, also in every one stick a picked shrimp, with its 
 head eftct, if at hand, and then serve. 
 
 31 
 
24- Sole, with fine Herbs. 
 
 Proceed as for sole Joinville (No. 23), but replace the truffles and 
 lobster claw by two tablespoonfuls of cooked fine herbs (No. 113), 
 half a pinch of chopped parsley, and the same of chervil and chives. 
 Garnish with six heart-shaped croutons (No. 116), and serve. 
 
 32 
 
25. Sole Dieppoise. 
 
 Lift the fillets from three medium-sized soles, put them in a but- 
 tered stewpan, with one very finely chopped shallot, moistening with 
 half a glassful of white wine, and three tablespoonfuls of mushroom 
 liquor. Cook for six. minutes, then lay them on a dish, reduce the 
 gravy to half, adding twelve cooked mussels, six mushroom buttons, 
 and half a pint of good Allemande sauce (No. 114). Thicken it well 
 with a tablespoonful of butter, tossing till well dissolved, and throw it 
 over the fillets with the juice of half a lemon. Serve with six crotj- 
 tons of fried bread (No. 116) around the dish. 
 
 33 
 
26. Skate, or Rate au Nature L 
 Pare and cut off the fins from half a skate weighing four pounds 
 the half; divide it into six square pieces, wash them well, being very- 
 careful to scrape it with a sharp knife, so as to remove the mucus ad- 
 hering to it. Put the pieces into a saucepan in which are already 
 placed one sliced carrot, one onion, half a bunch of parsley-roots, one 
 sprig of thyme, two bay-leaves, half a handful of whole peppers, plenty 
 of salt— at least a handful — and half a cupful of vinegar. Cover it 
 well with water, boil on a moderate fire for forty-five minutes, then 
 take it off and lift up the pieces of skate with a skimmer; lay them on 
 a table, and remove the skin from both sides; place them on a deep 
 dish, and strain the stock slowly over, and use, whenever needed, with 
 any kind of sauce desired. 
 
 34 
 
27. Shad, broiled maitre dhStel. 
 
 Pare and cut a small shad in two, scale it and remove the back- 
 bone; lay it on a dish, sprinkling it over with a pinch of salt, and 
 baste with one tablespoonful of oil. Leave it for a few moments, then 
 broil it on a slow fire in a double broiler for about fifteen minutes on 
 the flesh side, and for one minute on the skin side, leaving the roe in 
 the inside. Put it on a hot dish, spread a gill of good maitre d'hotel 
 sauce (No. 112) over, and serve with six slices of lemon. 
 
 35 
 
28. Shad, with Sorrel. 
 
 Select a small, fine shad, pare and scale it, then let it steep as long 
 as possible in a marinade composed of one tablespoonful of oil, half a 
 sliced lemon, a quarter of a bunch of parsley-roots, and half a sliced 
 onion. When ready, place it in a buttered stewpan, with half a glass- 
 ful of white wine, three tablespoonfuls of mushroom liquor, also a 
 good bouquet (No. io6). Take two handfuls of picked and washed 
 sorrel, mince it very fine, then put it in the stewpan with the fish, add- 
 ing a good pinch of salt and half a pinch of pepper; cover it, and let it 
 cook as long as possible on a slow fire — at least two hours; then 
 arrange the shad on a dish. Add one tablespoonful of white roux 
 (No. 117), to the juice, thicken well, and pour the sauce over the fish 
 when serving, with some more of its own gravy in a sauce-bowl. 
 
 36 
 
29- Shad vert'pri. 
 
 Pare and scale a small, fine shad, put it on a deep baking-dish, 
 well-buttered, and season with one pinch of salt and half a pinch of 
 pepper, adding two finely chopped shallots and half a glassful of white 
 wine. Cover with a piece of buttered paper, and cook in a moderate 
 oven for twenty-five minutes. When done, put the juice in a sauce- 
 pan, with half a pint of Allemande sauce (No. 114), a pinch of finely 
 chopped chervil, and a little spinach green (Breton essence, a salt- 
 spoonful). Let cook again for three minutes, then pour a little of it, 
 through a Chinese strainer, on the fish, and serve the rest in a sepa- 
 rate sauce-bowl. 
 
 37 
 
30. Broiled Fresh Mackerel, maitre (ThdteL 
 
 Pare and split two good-sized, fresh mackerel through the back, 
 remove the spine, score them slightly, and rub them with one table- 
 spoonful of sweet oil; season with a pinch of salt and half a pinch of 
 pepper, then broil them on a brisk fire for ten minutes on the split 
 side, and one minute on the skin side. Lay them on a dish, pour a 
 gill of maitre d'hotel butter (No. 107) over, and serve with a few pars- 
 ley greens and six slices of lemon. 
 
 Broiled Spanish-mackerel are prepared in the same way. 
 
 38 
 
31. Mackerel en Papillotes. 
 
 Oil three sheets of white paper a little larger than the length of the 
 fish. Cut six thin slices of cooked, lean ham; lay one slice on each 
 piece of paper, and on top a tablespoonful of cooked fine herbs (No. 
 113). Select three mackerel ; make four or five incisions on each side; 
 season with a good pinch of salt and a pinch of pepper, divided evenly 
 on both sides of the fish, then roll them lightly, and lay the mackerel 
 on top of the fine herbs; spread a tablespoonful more herbs over each 
 mackerel, and cover with a slice of ham. Then lift up the other side 
 of the paper and twist the edges together with the fingers, or a simpler 
 way is to fold them the same as trout (No. 18). When ready, put 
 them in a baking-sheet, place them in a moderate oven, and let them 
 bake for fifteen minutes. Have a hot dish ready, and after taking 
 them from the oven, use a cake-turner to lift the fish up gently, and 
 dress them on the dish, leaving the paper undisturbed; then serve. 
 
 39 
 
32. Fresh Mackerel aux Fines Herbes. 
 
 Choose two fine, fresh mackerel, make six small incisions on both 
 sides, and place them in a buttered baking-dish, with half a glassful 
 of white wine, three tablespoonfuls of mushroom liquor, a finely chop- 
 ped shallot, and half a pinch of salt, with the third of a pinch of pep- 
 per. Cover with a piece of buttered paper, and bake in a moderate 
 oven for fifteen minutes, then place the fish on a dish. Pour the 
 gravy into a stewpan, adding two tablespoonfuls of cooked fine herbs 
 (No. 1 13), a pint of Allemande sauce (No. 114), and a pinch of chopped 
 parsley. Thicken well with a tablespoonful of butter; stir well until 
 dissolved, and pour it over the mackerel when serving. (All mackerel 
 can be prepared the same way, only adding different sauces to the 
 gravy.) 
 
 40 
 
33- Matelote of Eels, 
 
 Pare and then cut one and a half pounds of eels into pieces two 
 inches in length. When well washed, put them in a stewpan with one 
 tablespoonful of butter; fry them for two minutes; add a glassful of 
 red wine, a third of a pinch of nutmeg, half a pinch of salt, and a third 
 of a pinch of pepper, also a bouquet (No. io6), a glassful of fish-stock 
 (No. ii8), and three tablespoonfuls of mushroom liquor. Add six 
 small, glazed onions, and six mushroom buttons. Cook for thirty- 
 minutes, then put in a tablespoonful of white roux (No. 117); stir well 
 while cooking five minutes longer, and serve with six heart-shaped 
 croutons (No. 116). 
 
 41 
 
34- Matelote of Eels a la Normande, 
 
 Cut one and a half pounds of eels into pieces, put them in a sauce- 
 pan with a tablespoonful of butter; fry two minutes; add a glassful 
 of white wine, and three tablespoonfuls of mushroom liquor. Season 
 well with half a pinch each of salt and pepper, and a third of a pinch 
 of nutmeg. Cook for ten minutes, then add half a pint of good vel- 
 oute (No. 119), six mushrooms, twelve blanched oysters, six fish 
 quenelles (No. iii), and six small, cooked crawfish tails. Cook again 
 for five minutes, and when ready to serve, beat in three tgg yolks, 
 but do not boil again, and garnish with six fried croutons (No. 116). 
 
 42 
 
35- Blanched Eels, 
 
 Select a pound and a half of well-skinned eels, cut them into 
 pieces and tie them in rings; put them with cold water in a saucepan, 
 with a good pinch of salt and a little vinegar, a sprig of thyme, two 
 bay-leaves, twelve whole peppers, a quarter of a bunch of parsley-' 
 roots, one onion, and one carrot. Place them on a slow fire, and take 
 them off before they boil; lay them in an earthen jar with the water 
 they were boiled in. (These can be used for frying or boiling, accord- 
 ing to need.) 
 
 43 
 
36. Blue fish ti ricarienne. 
 
 Scale and score two pounds of bluefish, place it on a well-buttered 
 baking-dish, moistening with three tablespoonfuls of mushroom liquor 
 and half a glassful of white wine. Season with half a pinch of salt 
 and a third of a pinch of pepper, then cover with a buttered paper, 
 and put to cook in a moderately heated oven for fifteen minutes; lift 
 it out, lay it on a dish, and put the gravy into a stewpan, adding three 
 tablespoonfuls of tomato sauce and half an ounce of finely minced, 
 cooked, smoked beef-tongue. Boil for two minutes again, and throw 
 the whole over the fish when serving. Garnish with six small, cooked 
 crawfish, if any on hand. 
 
 44 
 
37- Blue fish a ritalienne. 
 
 Score and scale two pounds of bluefish; place it in a buttered pan, 
 with half a glassful of white wine, three tablespoonfuls of mushroom 
 liquor, half of a very finely chopped onion, and six chopped-up mush- 
 rooms. Season with a pinch of salt and half a pinch of pepper. Cover 
 the fish with a buttered paper, and cook in a moderate oven for fifteen 
 minutes; take the fish out, lay it on a serving dish, and put the juice 
 in a stewpan, adding a gill of Espagnole sauce (No. no), with a small 
 glassful of white wine; reduce for two minutes, then pour it over the 
 fish, with one pinch of finely chopped parsley, and serve with six 
 heart-shaped pieces of crouton (No. ii6). 
 
 45 
 
3^- Bluefish a la Venitienne, 
 
 Prepare the fish as for No. 37, adding to it onfe tomato cut in pieces, 
 half a pint of Espagnole sauce (No. no) and six whole mushrooms. 
 Besprinkle lightly with fresh bread-crumbs, and throw over all a few 
 drops of clarified butter; put it in the oven for eight minutes, and 
 serve with half a pinch of chopped parsley. 
 
 46 
 
39- Sheep S'head a la Creole. 
 
 Put one chopped onion and one very finely chopped green pepper 
 — the seed extracted — in a stewpan; brown them in a half gill of oil 
 for five minutes, then add one tomato, cut in pieces, four sliced mush- 
 rooms, a good bouquet (No. io6), and a clove of garlic. Season well 
 with a pinch of salt and half a pinch of pepper, then moisten with half 
 a pint of Espagnole sauce (No. no). Cut a fish weighing three 
 pounds in six slices, lay them flat in the stewpan, with three table- 
 spoonfuls of mushroom liquor (if any handy), and let cook for one 
 hour on a very slow fire. When ready to serve, sprinkle over with a 
 pinch of chopped parsley, and decorate with six pieces of heart-shaped 
 crouton (No. ii6). (All fish a la Creole are prepared the same way, 
 the time allowed for cooking depending on the firmness of the fish. 
 The fish can be left whole instead of dividing in slices, if desired.) 
 
 47 
 
40. B out lle-a- Bats se, a la Marseillaise, 
 
 Brown two sliced onions in a gill of oil for five minutes in a sauce- 
 pan, then moisten with one quart of fish-stock (No. ii8), adding a 
 bouquet (No. io6), three cloves of garlic, bruised and minced ex- 
 ceedingly fine. Dilute a third of a pinch of powdered Spanish saffron 
 in water, and add it to the gravy. Take one small eel, one very small 
 bass, the same of sole, one raw lobster — in fact, all the firm fish ready 
 at hand — cut them in slices, season with a pinch of salt and the third 
 of a saltspoonful of cayenne pepper, and put them all together on a 
 slow fire. Let cook for twenty minutes, and when ready, serve in a 
 deep dish, on which you previously arrange six pieces of toast from a 
 French loaf of bread. 
 
 N. B. — The above should be served exceedingly hot. 
 
 48 
 
41. Bass h la Bordelaise. 
 
 Cut a deep incision down the back of a three-pound sea-bass, put 
 it in a baking-dish with half a glassful of red wine, half a pinch of 
 salt, and a third of a pinch of pepper. Besprinkle with a finely chop- 
 ped shallot, cover with a buttered paper, and cook in a moderate oven 
 for fifteen minutes. Lay the bass on a dish, put the juice in a sauce- 
 pan with a gill of good Espagnole (No. no), four finely shred mush- 
 rooms, and a thin slice of finely chopped garlic; finish cooking for 
 five minutes more, then pour it over the fish. Decorate with six 
 cooked crawfish or shrimps, and serve very hot. 
 
 49 
 
42- Bass, with White Wine, 
 
 Lay a three-pound, well-cleaned bass on a well-buttered baking- 
 dish; season with half a pinch of salt and a third of a pinch of pepper; 
 moisten with half a glassful of white wine and three tablespoonfuls of 
 mushroom liquor. Cover with a heavy piece of buttered paper, and 
 cook in a moderate oven for fifteen minutes, then lay the fish on a 
 dish; put the juice in a saucepan, with half a pint of good Allemande 
 (No. 114), thicken well with a tablespoonful of butter till well dis- 
 solved, and throw it over the bass, serving with the six heart-shaped 
 croMons (No. 116). 
 
 50 
 
43- Bass a la Chambord, 
 
 Lift the middle skin from the back of a three-pound bass, leaving 
 the head and tail covered ; lard the fish nicely with a very small lard- 
 ing needle, and then lay it on a buttered, deep baking-pan, adding to 
 it half a glassful of white wine, and half a carrot, and half an onion, 
 both sliced, also a bouquet (No. io6). Season with a pinch of salt 
 and half a pinch of pepper, then cover with a buttered paper; cook 
 it in the oven for thirty minutes, being very careful to baste it fre- 
 quently, then lift out the fish and lay it on a dish. Strain the gravjr 
 into a saucepan, with half a pint of Chambord garnishing (No. 120), 
 moistened with half a pint of Espagnole (No. no); reduce for five 
 minutes. Decorate the dish with clusters of the garnishing, and three 
 decorated fish quenelles (No. in) to separate them, also three small 
 cooked crawfish, and serve. 
 
 51 
 
44* Salt Cod a la Bzscaenne. 
 
 Take two pounds of boneless cod, and soak it in plenty of cold 
 water for twenty-four hours, changing the water as often as possible. 
 Place it in a saucepan with plenty of fresh water, then let simmer on 
 a slow fire till boiling; take it off, and drain it well; return it to the 
 pan with fresh water, and let come to a boil again, then scale it by 
 separating the bones. Fry together in a saucepan two chopped onions 
 and one green pepper in a gill of oil. Let cook for five minutes, then 
 add one good-sized tomato, cut in pieces, one clove of bruised garlic, 
 and one Chili pepper. Moisten the fish with three pints of broth, add 
 a bouquet (No. io6), three tablespoonfuls of tomato sauce and a pint 
 of Parisian potatoes (No. 121). Let cook for forty-five minutes, then 
 add the codfish; boil again for five minutes more. Dress it on a hot 
 dish, and serve with a teaspoonful of chopped parsley sprinkled over. 
 
 52 
 
45- Codfish, bonne femme. 
 
 Have two pounds of cooked, soaked, boneless cod; prepare it the 
 same as for No. 44, then put it in a saucepan, moistening with half a 
 pint of bechamel (No. 132), and half a pint of Allemande (No. 114). 
 Add three sliced potatoes, and three hard-boiled eggs, cut in thin slices, 
 and half a pinch of pepper. (If too thick, put in a little milk.) Cook 
 for about five minutes longer, then serve with a teaspoonful of chopped 
 parsley. 
 
 53 
 
46. Fish Balls, 
 
 Place in a large pan, with plenty of fresh water, three pounds of 
 boneless codfish, and let soak for twelve hours. Drain, and place it 
 in a saucepan on the hot range, with plenty of cold water, and as soon 
 as it begins to boil, drain all the water through a colander. Carefully 
 pick out all the bones from the cod, and return it to the saucepan, 
 adding five medium-sized, well-washed, and peeled sliced potatoes, 
 one gill of cold water or broth, and cook on a moderate fire for 
 twenty minutes, then add half an ounce of butter. Take from off the 
 fire. Season with one pinch of white pepper, then, with the aid of a 
 
 54 
 
potato-masher or a pounder, mash all well together right in the pan. 
 Transfer it to a dish, and let cool. Make up small fish balls two 
 inches in diameter by one inch thick, lightly sprinkle them with a 
 very little flour. Heat in a frying-pan one gill of clarified butter; 
 when very hot, put in the fish balls and fry for three minutes on each 
 side, so as to have them of a good brown color. Gently lift them 
 from the pan with a skimmer, dress on a hot dish with a folded nap- 
 kin, crown- shaped, one overlapping another. Decorate the centre of 
 the dish with parsley-greens, and serve. 
 
 55 
 
47- How to Blanch Codfish-tongues, 
 
 Procure eighteen fine, fresh codfish tongues, wash them thorough- 
 ly in cold water, then drain, and place them in a saucepan on the hot 
 stove; cover with fresh water, and season with a handful of salt, six 
 cloves, twelve whole peppers, one sliced onion, a bouquet (No. io6), 
 and half a sliced lemon. Let them come to a boil, then transfer them 
 with the water and garnishings to a stone jar, and use when needed. 
 
 56 
 
4^- Codfish-tongues au Beurre Noir, 
 
 Take eighteen blanched codfish-tongues, as for No. 47, heat them 
 in a saucepan with half a gill of their own juice, but do not let them 
 boil; drain well, then dress them on a hot dish; pour a pint of drawn 
 butter over, and decorate each side of the dish with a few sprigs of 
 parsley, then send to the table. 
 
 57 
 
49- Fried Codfish-tongues. 
 
 Take eighteen fine, fresh codfish-tongues, wash them well, drain 
 them in a napkin, dip them in cold milk, and roll them, one by one, 
 in flour. Put one gill of clarified butter in the frying-pan, heat it 
 well, then gently lay in the tongues separately, and let cook for three 
 minutes. Turn them on the other side, using a fork, and cook for 
 three minutes more. Lift them up carefully with a skimmer, and 
 put them on a cloth to drain. Season with one pinch of salt and half 
 a pinch of pepper; dress them on a hot dish with a folded napkin, 
 and decorate with sprigs of parsley. Serve a gill of hot tomato sauce 
 in a separate bowl. 
 
 58 
 
50. Boiled Codfish, Oyster Sauce. 
 
 Cover a three-pound fresh codfish with well-salted fish-stock (No. 
 ii8), and let cook thirty minutes without boiling; then take it out and 
 drain it well. Lay it on a dish, and garnish with a few branches of 
 parsley-greens, and twelve pieces of potato a I'Anglaise (No. 109). 
 Serve with three-quarters of a pint of oyster sauce (No. loi) sepa- 
 rately. (All codfish with different sauces are prepared the same way.) 
 
 59 
 
51. Broiled Boned Smelts , a la Btarnaise. 
 
 Split twelve good-sized or eighteen medium-sized smelts up the 
 back, remove the backbone, rub them with one tablespoonful of oil, 
 and season with half a pinch of salt and a third of a pinch of pepper. 
 Broil them in a double broiler for two minutes on each side; pour a 
 little more than a gill of good Bearnaise sauce (No. 133) on a dish, 
 arrange the smelts carefully on top, and serve, finishing with a very 
 little cream sauce (No. 134) around the dish. 
 
 60 
 
52. Smelts a la Toulouse, 
 
 Take twelve large or eighteen medium-sized smelts, bone them as 
 for No. 51, and then close them up again. Put them in a stewpan, 
 with half a glassful of white wine and three tablespoonfuls of mush- 
 room liquor; season with half a pinch of salt and the third of a pinch 
 of pepper, and cook on a moderate fire for six minutes. Arrange the 
 smelts on a dish, add to the sauce twelve mushroom buttons, two 
 sliced truffles, six fish quenelles (No. iii), and moisten with half a 
 pint of Allemande sauce (No. 114). Thicken with a tablespoonful of 
 butter sufficiently, and throw the sauce over the smelts. Neatly dress 
 the garnishing around the dish, and serve with six heart-shaped crou- 
 tons (No. 116). (Smelts are all prepared the same way, only adding 
 different garnishings.) 
 
 61 
 
53- Stuffed Smelts, 
 
 Cut off the fins, wash and dry well with a towel, eighteen fine, 
 fresh, medium-sized, Long Island smelts; remove the eggs without 
 splitting the stomachs open, then fill them with a fish force-meat (No. 
 Ill), using a paper cornet for the purpose. Lay the smelts on a well- 
 buttered silver baking-dish (if possible), and cover them with a pint of 
 sauce Italienne (No. 122). Put them in a hot oven and let bake for 
 eight minutes; remove them, squeeze the juice of a good lemon over, 
 and lay the silver dish on top of another to avoid soiling the table- 
 cloth; then serve. 
 
 62 
 
54- Smelts au Gratin, 
 
 Clean eighteen smelts, wipe them very dry, and put them on a 
 baking-dish with two tablespoonfuls of cooked fine herbs (No. 113), 
 half a glassful of white wine, half a pinch of salt, and a third of a 
 pinch of pepper. Cover with six whole mushrooms and half a pint of 
 Espagnole sauce (No. no). Besprinkle lightly with fresh bread- 
 crumbs and six drops of melted butter; place it in a hot oven for ten 
 minutes, and serve with the juice of half a lemon, also a teaspoonful 
 of chopped parsley sprinkled over. (The smelts can be boned if so 
 desired.) 
 
 63 
 
55- Lobster a rAmdricatne, 
 
 Split two fine, good-sized, freshly boiled lobsters; remove all the 
 meat carefully, then cut it up into pieces one inch in length. Have a 
 pan on the hot range with half a gill of good olive oil, and when the 
 oil is very hot add the pieces of lobster. Chop very fine one medium- 
 sized, peeled onion, one fine, sound, green pepper, and half a clove of 
 peeled, very sound garlic; add all to the lobster, and let cook for five 
 minutes, gently mixing meanwhile. Season with a pinch of salt and 
 half a saltspoonful of red pepper, adding half a wine-glassful of good 
 white wine. Reduce for two minutes, then add one gill of tomato 
 sauce and one medium-sized, sound, red, peeled tomato, cut into 
 small dice-shaped pieces. Cook for ten minutes longer, gently shuffling 
 meanwhile. Pour the whole into a very hot, deep dish, or in a hot 
 tureen, and serve. 
 
56. Lobster with Curry, 
 
 Pick out all the meat from two good-sized, fine, freshly boiled, and 
 split lobsters. Cut the meat up in one-inch-length equal pieces. 
 Have a saucepan on the hot range with an ounce of very good butter; 
 add the lobster to it, and let cook for five minutes. Season with one 
 pinch of salt and half a pinch of pepper. 'Place in a bowl one table- 
 spoonful of Indian curry, with half a wine-glassful of good white wine, 
 mix well together, then pour it into the lobster. Cook for two min- 
 utes. Add two gills of hot Allemande sauce (No. 114), shuffle briskly 
 for one minute longer. Make a border of fresh-boiled rice all around 
 the hot dish; dress the lobster right in the centre of the dish, and serve 
 hot. 
 
 65 
 
57- Lobster a la Newburg, 
 
 Split two good-sized, fine, freshly boiled lobsters. Pick all the 
 meat out from the shells, then cut it into one-inch-length equal pieces. 
 Place it in a saucepan on the hot range with one ounce of very good, 
 fresh butter. Season with one pinch of salt and half a saltspoonful 
 of red pepper, adding two' medium-sized, sound truffles cut into small 
 dice-shaped pieces. Cook for five minutes; then add a wine-glassful 
 of good Madeira wine. Reduce to one-half, which will take three 
 minutes. Have three tgg yolks in a bowl with half a pint of sweet 
 cream, beat well together, and add it to the lobster. Gently shuffle 
 for two minutes longer, or until it thickens well. Pour it into a hot 
 tureen, and serve hot. 
 
 66 
 
58. Lobster tt la Bordelaise, 
 
 Add to one glassful of red wine in a stewpan one chopped shallot, 
 and half of a small carrot cut into exceedingly small pieces. Boil for 
 five minutes, and then put in pieces of boiled lobster, the same quan- 
 tity as for the above — about a pound and a half — a pinch of salt, a 
 third of a pinch of pepper and a very little nutmeg, also half a pint of 
 veloute (No. 119). Stew well together for five minutes, and then 
 serve. 
 
 67 
 
59- Lobster en Brochette au Petit Said, 
 
 Take one and a half pounds of fresh, shelled, boiled lobster, cut 
 it into two-inch-square, even pieces, lay them in a bowl, then season 
 with a good pinch of salt, a pinch of pepper, the third of a pinch of 
 nutmeg, and a tablespoonful of Parisian sauce, and mix all well to- 
 gether. Have six silver skewers, arrange in the centre of one a piece 
 of lobster, then a mushroom, another piece of lobster and another 
 mushroom; continue the same for the other skewers, then place them 
 on the broiler and broil for eight minutes, turning them over carefully 
 once in a while. Remove them from the broiler, dress them on a hot 
 dish, pour a gill of maitre d'hotel butter (No. 107) over, decorate with 
 six slices of broiled bacon, and serve very hot. 
 
 68 
 
6o. Lobster en Chevreuse, 
 
 To two finely chopped shallots ina stewpan add one glassful of Ma- 
 deira wine, one ounce of butter, and a pound and a half of pieces of 
 boiled lobster; moisten with one pint of veloute (No. 119), and season 
 with a pinch of salt, half a pinch of pepper, and a very little nutmeg. 
 Let boil for ten minutes, and with this preparation fill six table shells, 
 or, better still, six small St. Jacques-shells; on top of each lay three 
 slices of truffle and one tablespoonful of good bechamel (No. 132). 
 Put one drop of clarified butter over each, and place them in the oven 
 for five minutes. Serve very hot on a folded napkin. 
 
 69 
 
6i. Broiled Lobster a la Ravigote. 
 
 Cut three small, raw lobsters into two equal parts, taking out 
 the gravel from the head, season with one pinch of salt and half a 
 pinch of pepper, and rub with a very little oil, then broil the pieces for 
 ten minutes. Take them from the fire, and remove the meat from the 
 head of the lobsters and put it in a salad-bowl with half a pint of rav- 
 igote butter (No. 123), and mix well together; take the meat from the 
 balance of the lobster, dip it in the sauce, and return it to its shell; 
 warm again for two minutes in the oven, then serve on a folded nap- 
 km, garnishing the shells with parsley-greens, and serving the sauce 
 in a sauce-bowl. 
 
62. Lobster Croquettes. 
 
 Make some lobster forcemeat (No. 124); form it into the shape of 
 six pears with the hand, roll them in bread-crumbs, and fry in very 
 hot fat for three minutes; drain well, then serve on a folded napkin, 
 garnishing with parsley-greens, and add any sauce required in a 
 sauce-bowl. 
 
 Salmon croquettes to be prepared the same way, substituting 
 minced boiled salmon for the lobster forcemeat. 
 
 71 
 
63. Lobster Cutlets, Victoria, 
 
 The same as for No. 62, only giving them the shape of a chop, 
 and when serving stick a lobster leg in the point of each one. 
 
 72 
 
64. Stuffed Lobster. 
 
 Fill six empty lobster-tails with forcemeat (No. 124), roll them in 
 bread-crumbs, put them on a baking-dish, smoothing the surface with 
 the blade of a knife; place them in a baking-pan. Pour a little clar- 
 ified butter over, and brown gently in the oven for six minutes, and 
 serve on a folded napkin with a garnishing of parsley-greens. 
 
 73 
 
65. Fried Soft-shelled Crabs, 
 
 Procure six good-sized, live, soft-shelled crabs, cleanse and wash 
 them thoroughly, and dip each one in flour, then in beaten ^%%^ and 
 finally in rasped bread-crumbs or pulverized crackers, using them 
 very lightly. Fry in very hot fat for five minutes, drain, season with 
 one pinch of salt, evenly divided, and serve on a hot dish with a folded 
 napkin with fried parsley around. 
 
 74 
 
66. Broiled Soft-shelled Crabs, 
 
 Have six good-sized, fresh, soft-shelled crabs, cleanse and wash 
 them well, then drain them, oil them slightly, and season with a pinch 
 of salt and half a pinch of pepper. Put them on the broiler, and broil 
 for five minutes on each side. Have six pieces of toast ready, lay a 
 crab on top of each, slightly glaze them with a little maitre d'hotel 
 butter (No. 107), and serve. This makes a delicious dish, but must 
 be served very hot. 
 
 75 
 
67. Hard-shelled Crabs it la Viable, 
 
 Fill six thoroughly cleaned crab-shells with some crab forcemeat, 
 which is made same way as lobster forcemeat, only using twelve crabs 
 instead of lobster, flatten them with the hand, besprinkle with fresh 
 bread-crumbs, smooth the surface with the blade of a knife, moisten- 
 ing the top with a very little clarified butter. Place them on a baking- 
 pan, and bake a little brown for six minutes. Serve on a hot dish 
 with a folded napkin decorated with parsley-greens. 
 
 76 
 
68. Crabs a la St. Jean. 
 
 Add double the quantity of onions to some crab forcemeat, also 
 garlic, parsley, and chervil (let the crabs be in as large pieces as pos- 
 sible). Then, as for No. 60, fill six St. Jacques-shells, besprinkle 
 with fresh bread-crumbs, smooth the surface with the blade of a knife, 
 moisten slightly with clarified butter, and bake in a brisk oven for six 
 minutes. Serve on a hot dish with a folded napkin, decorated with 
 parsley-greens. 
 
 77 
 
69. Crabs a la St. Laurent. 
 
 Reduce half a pint of good veloute (No. 119) with half a glassful 
 of white wine, season with one pinch of salt, half a pinch of pepper, 
 and a very little cayenne pepper, adding three tablespoonfuls of grated 
 Parmesan cheese. Take three-quarters of a pound of shelled crabs, 
 put them in the saucepan, and boil them for ten minutes; then lift 
 from the fire and let cool. Prepare six squares of toasted bread, and 
 with a knife spread some of the mixture smoothly over each slice, 
 sprinkle well with grated cheese, and moisten slightly with clarified 
 butter; place them on a baking-dish; bake in a very hot oven for 
 three minutes, and serve on a hot dish with a folded napkin, garnished 
 with parsley-greens. 
 
 78 
 
yo. Crabs a V Anglais e. 
 
 Pick twelve boiled, hard-shelled crabs in as large pieces as possi- 
 ble; mix them in a salad-bowl with half a cupful of the white of cel- 
 ery or finely shred lettuce leaves, one pinch of salt, half a pinch of 
 pepper, one tablespoonful of olive oil, and one and a half tablespoon- 
 fuls of vinegar. Refill six well-cleaned shells with the salad, and on 
 each one lay a good teaspoonful of mayonnaise sauce, sprinkled over 
 with one hard-boiled, finely chopped Qg<g, the yolk and white separ- 
 ated, some crab or lobster coral, and a teaspoonful of chopped parsley, 
 every article to be used separately, so they have each a different color. 
 Serve on a dish with a folded napkin. 
 
 79 
 
71. Fried Oyster-Crabs. 
 
 Wash well, and dry one and a half pints of oyster-crabs, dip them 
 in flour, then in cold milk, and finally in cracker-dust; shake them 
 well in a colander, and fry in hot fat for three minutes; serve in shells 
 made of foundation paste, or short paste for tarts, garnish with parsley- 
 leaves, and sprinkling a very little salt on top. 
 
 80 
 
72. Clams it la Marinitre. 
 
 Open and remove thirty-six small clams from their shells; put them 
 in a stewpan with two ounces of fresh butter, one pinch of chives, and 
 one pinch of finely chopped chervil ; add half a cupful of water, so 
 they will not be too salty, with half a pinch of pepper, and two table- 
 spoonfuls of fresh bread-crumbs. Boil for two minutes, and serve 
 with the juice of half a lemon. 
 
 8i 
 
73- Mussels h la Marinilre. 
 
 Steam in a stewpan thirty-six mussels for ten minutes, and proceed 
 as for No. 72, leaving a mussel in each half shell. 
 
 82 
 
74* Mussels h la Potilette, 
 
 Steam in a stewpan thirty-six mussels for ten minutes, and proceed 
 the same as oysters a la poulette (No. 78), leaving a mussel in each 
 half shell. 
 
 83 
 
75- Fried Oysters. 
 
 Procure twenty-four large freshly opened oysters, or thirty-six of 
 medium size, dip each one separately in flour, then in beaten t%%^ and 
 lastly in powdered cracker-dust. Fry in very hot fat for four minutes, 
 drain well, and serve on a hot dish with a folded napkin, sprinkling 
 over a very little salt, and garnishing with fried parsley-leaves. 
 
 84 
 
76. Oysters k la Villeroi, 
 
 Blanch twenty-four large oysters in their own juice for two minutes, 
 then drain them; take some chicken forcemeat (No. 125), spread it 
 over both sides of the oysters, dip in t%g and fresh bread-crumbs, 
 then fry in hot lard for three minutes, and serve with fried parsley. 
 
 85 
 
77. Broiled Oysters, 
 
 Dip twenty-four large and freshly opened oysters in half bread- 
 crumbs and half cracker-dust; flatten them with the hand, and broil 
 them on a well-greased broiler for two minutes on each side, then salt 
 them slightly, and serve on six pieces of toast; lightly glaze them with 
 maitre d'hotel sauce on top (No. 112). 
 
 86 
 
yS. Oysters a la Poulette, 
 
 Put thirty-six freshly opened oysters in a saucepan with a little of 
 their own juice, one ounce of butter, half a pinch of salt, and the 
 same of pepper; parboil for three minutes, adding half a pint of Hol- 
 landaise sauce (No. 130), stew well together for two minutes again, 
 but do not let boil, and add one teaspoonful of chopped parsley and 
 the juice of half a lemon. Stir slightly, and serve. 
 
 87 
 
79- Oysters en Brochette au Petit SalL 
 
 Place twenty-four freshly opened oysters in a stewpan with their 
 own juice; season with a very little salt, half a pinch of pepper; par- 
 boil for two minutes. Take six skewers and pass them through the 
 oysters, separating each one by a small square of cooked bacon — that 
 is, alternating each oyster with a piece of the bacon — besprinkle with 
 grated, fresh bread-crumbs, and broil for one and a half minutes on 
 each side. Serve with half a gill of maitre d'hotel sauce (No. 112) 
 poured over, and a bunch of parsley-leaves spread on both sides of the 
 dish. 
 
 88 
 
8o. Oysters a la Mali, 
 
 Chop an onion very fine; place it in a stewpan with one ounce of 
 butter, and let it get a good golden color, then add a tablespoonful of 
 cooked, finely minced spinach, also a small glassful of white wine. 
 Have eighteen medium-sized oysters chopped exceedingly small, and 
 seasoned with a pinch of salt, and the same of pepper; place these in 
 the stewpan, and let cook for fifteen minutes. Put in one whole ^g%^ 
 also a bruised clove of garlic; stir; then take six large, clean oyster- 
 shells; fill the bottoms with a bed of three parboiled oysters, cover 
 them with the spinach mixture, and besprinkle with fresh bread- 
 crumbs. Flatten the tops with the blade of a knife, pour a very little 
 clarified butter over, and put them for three minutes in the oven. 
 Serve on a folded napkin, garnishing with parsley-leaves. 
 
 89 
 
8i. Oyster Patties. 
 
 Take twenty-four medium-sized oysters (the least salted oysters 
 are better for this purpose), put them in a stewpan with their own 
 liquor, and add half a pinch of pepper. Cover, and let cook for two 
 minutes; then take half the liquor out, and add to the oysters three- 
 quarters of a pint of bechamel sauce (No. 132), and a very little grated 
 nutmeg; simmer for two minutes, but do not let boil. Take six hot 
 patties, fill them up with four oysters each, pour the sauce over, and 
 place the covers on top. Serve on a dish with a folded napkin. 
 
 90 
 
S2. Stewed Oysters a la Baltimore, 
 
 Open neatly thirty-six medium-sized, fresh Rockaway oysters; 
 place them in a saucepan without their juice, adding one ounce of 
 good butter; cover the pan, put it on the stove, and let cook for two 
 minutes, then add a small glassful of good Madeira wine (about a 
 cocktail glass) and a very little cayenne pepper. Cook together for 
 two minutes longer, then add one gill of Espagnole sauce (No. no) 
 and one gill of demi-glace (No. 127). Stir thoroughly until boiling, 
 and just before serving squeeze in the juice of a good lemon; add half 
 an ounce of good butter, also a teaspoonful of finely chopped parsley, 
 and serve immediately in a hot tureen. 
 
 91 
 
S^. Soft Clams h la George Merrill. 
 
 Have thirty-six fresh and rather small soft clams, throw away all 
 the hard part, keeping nothing but the body. Place them in a stew- 
 pan with two ounces of butter, half a pinch of pepper, a finely chopped 
 shallot, and half a glassful of Madeira wine. Let cook on the hot 
 stove for seven minutes, then add a gill of Espagnole sauce (No. no), 
 a pinch of chopped parsley, the juice of a medium-sized, good lemon, 
 and half an ounce of good butter, shuffling the whole well for three 
 minutes longer without letting it boil, then pour the clams into a hot 
 tureen, and serve. 
 
 92 
 
84. Soft Clams a la Newburg. 
 
 Procure forty-two very fresh, soft clams, so that no sand should 
 adhere to them after they are opened; lay them carefully in the palm 
 of the left hand, and with the fingers of the right remove the body 
 gently, but nothing else, being very careful not to break it, and throw 
 away all that remains. When they are all prepared, place them in a 
 stewpan with an ounce of good butter, half a pinch of white pepper, a 
 wine-glassful of good Madeira wine, and two finely hashed, medium- 
 sized truffles. Put on the cover, and let cook gently for eight min- 
 utes. Break three tgg yolks into a bowl, add a pint of sweet cream; 
 beat well for three minutes, then pour it over the clams; turn well the 
 handle of the saucepan for two or three minutes, very gently shuffling 
 the clams, but it must not boil again or the clams will break, and be 
 very careful not to use either a spoon or fork. Pour them into a hot 
 tureen, and send to the table at once. 
 
 93 
 
85. Canape Lorenzo, 
 
 Cut out from an American bread six slices, the width of the 
 bread, one-quarter of an inch in thickness; neatly pare off the crust, 
 fry them in a sautoire with half an ounce of butter, so as to have 
 them of a light brown color. Boil eighteen hard-shelled crabs in 
 salted water for twelve minutes, remove them, and let cool until they 
 can be handled with bare hands; then remove the upper shell, and 
 with the aid of a pointed knife pick out all the meat; crack both 
 claws, pick the meat out also; place the meat on a plate, season with a 
 tablespoonful of salt and a saltspoonful of red pepper. Place one 
 ounce of butter in a saucepan with half a medium-sized, sound, peeled, 
 and very finely chopped-up onion. Cook on a moderate fire for two 
 minutes, being very careful not to let get brown. Add two table- 
 spoonfuls of flour, stirring constantly for two minutes; then add one 
 
 94 
 
gill of broth, stir well again for five minutes while slowly cooking. 
 Add now the crab-meat, and cook for fifteen minutes more, lightly- 
 stirring with a wooden spoon once in a while. Transfer it into a ves- 
 sel, and let cool for fifteen minutes. Place a tablespoonful of good 
 butter in a sautoire on a hot stove, mix in well together one table- 
 spoonful of flour, and cook very slowly for three minutes. Add 
 two ounces of grated Parmesan cheese, and the same quantity of 
 grated Swiss cheese; stir all well together. Then place in a vessel 
 and let cool. Place a layer of crab forcemeat on each toast a quar- 
 ter of an inch thick. Divide the prepared cheese, etc., into six equal 
 parts, giving them a ball-shaped form two inches in diameter. Ar- 
 range them over the layer of the crab forcemeat right in the centre. 
 Place them on a silver dish, and bake in a brisk oven for five minutes. 
 Then take out from the oven, and send to the table in the same dish. 
 
 95 
 
86. Scallops Brestoise. 
 
 Blanch in one ounce of butter for ten minutes, and then drain, one 
 pint of scallops; chop up two onions, and put them in a saucepan with 
 an ounce of butter; when brown add one tablespoonful of flour, stir- 
 ring carefully, and moisten with half a pint of the scallop liquor; if 
 none, white broth (No. 126) will answer. Let reduce while stirring, 
 then season with a good pinch of salt, and half a pinch of white pep- 
 per, also a very little cayenne pepper; add the chopped scallops, four 
 egg-yolks, and a bruised clove of garlic, also half a cupful of fresh 
 bread-crumbs, and a tablespoonful of chopped parsley. Stir well for 
 two minutes, then put it in a dish and lay aside to cool. Fill six 
 scallop-shells, or St. Jacques-shells with this, besprinkle the tops with 
 fresh bread-crumbs, moisten slightly with clarified butter, and lay 
 them on a baking sheet; brown them nicely in the oven for five min- 
 utes, and serve on a hot dish with a folded napkin, garnished with 
 parsley-leaves. 
 
 96 
 
Sy. Edible Snails a la Bourguignonne. 
 
 Have some fine Bourgogne snails; disgorge them well with a little 
 salt for two or three days, then wash them several times in cold water, 
 strain, and place them in a stewpan, covering them with water. Add 
 a bouquet (No. io6 ), some cloves and whole pepper tied in a cloth, 
 and sufficient salt; cook until the snails fall from their shells, and then 
 empty them, clipping off their tails; clean the shells well. Mix to- 
 gether some good butter, shallots, parsley, and chervil, the whole 
 chopped very fine; put it in a bowl with as much fresh bread-crumbs, 
 and a small glassful of white wine; season to taste with salt and pep- 
 per, and knead well. Fill each shell with a little of this mixture, re- 
 place the snails, and finish filling with more of the kneaded butter, 
 spread bread-crumbs over, and lay them on a baking-dish, the opened 
 part on the top. Brown in the oven for four minutes, and serve on a 
 dish with a folded napkin. 
 
 97 
 
88. Terrapin a la Baltimore, 
 
 Prepare two medium-sized terrapins as for No. 135, make half a 
 pint of mirepoix (No. 128), add to it a tablespoonful of flour, let cook 
 for fifteen minutes, then moisten with half a glassful of Madeira wine, 
 and a cupful of strong broth. Stir well and constantly, then season 
 with half a pinch of salt, and a very little cayenne pepper; reduce to 
 half. Cut the terrapin into small pieces, throwing the ends of the 
 claws away; put them in a stewpan, straining the sauce over, and fin- 
 ish with an ounce of fresh butter, also the juice of a lemon. 
 
 98 
 
89. Terrapin ti la Maryland. 
 
 Carefully cut up two terrapins as described in No. 135; place them 
 in a saucepan with half a wine-glass of good Madeira wine, half a 
 pinch of salt, and a very little cayenne pepper, also an ounce of good 
 butter. Mix well a cupful of good, sweet cream with the yolks of 
 three boiled eggs, and add it to the terrapin, briskly shuffling con- 
 stantly, while thoroughly heating, but without letting it come to a boil. 
 Pour into a hot tureen, and serve very hot. 
 
 99 
 
• 90. Broiled Frogs, 
 
 Select eighteen good-sized, fine, fresh frogs; pare off the feet 
 neatly, then lay the frogs on a dish, and pour two tablespoonfuls of 
 sweet oil over, season with a pinch of salt and a pinch of pepper, and 
 squeeze in the juice of a fresh lemon. Roll them around several 
 times in their seasoning, then place them nicely on the broiler, and 
 broil them for four minutes on each side. Take them off, and dress 
 them on a hot dish, pouring a gill of maitre d' hotel butter (No. 107) 
 over, and send to the table immediately. 
 
 100 
 
9^- F'f^ogs a la Poulette, 
 
 Procure eighteen pieces of medium- sized, fine, fresh frogs; pare 
 off the claws, then place the frogs in a sautoire with two ounces of 
 butter, seasoning with a pinch of salt and a pinch of pepper. Add half 
 a glassful of white wine, cover, and let cook on a brisk stove for five 
 minutes, then add a pint of Hollandaise sauce (No. 130), and two 
 teaspoonfuls of finely chopped parsley, and a little lemon juice; mix 
 well for two minutes, but do not let it boil again; then serve the frogs 
 on a very hot dish. 
 
 lOI 
 
92. Fried Frogs. 
 
 Select eighteen fine, fresh, medium-sized frogs; trim off the claws 
 neatly, and put the frogs in a bowl. Marinade them with a table- 
 spoonful of vinegar, the same of sweet oil, a pinch of salt and a pinch 
 of pepper; mix well together in the bowl, then immerse them in frying 
 batter. Plunge the frogs into very hot fat, one by one, and let fry 
 for five minutes; then drain, and dress them on a hot dish with a folded 
 napkin, decorating with a little parsley-greens. Serve with any de- 
 sired sauce. 
 
 I02 
 
93* Broiled Shads RoCy with Bacon, 
 
 Procure six pieces of fresh shad's roe, wipe them thoroughly with 
 a towel, then lay them on a dish, and season with a good pinch of salt 
 and two tablespoonfuls of sweet oil. Roll them gently to avoid break- 
 ing, then arrange them on a broiler, and broil them for six minutes on 
 each side. Take them off the fire, lay them on a hot dish, and pour 
 a gill of maitre d'hotel butter (No. 107) over; decorate with six slices 
 of broiled bacon, and six quarters of lemon; then send to the table. 
 
 103 
 
94- Broiled Sardines on Toast. 
 Select twelve good-sized, fine, and firm sardines; arrange them in 
 a double broiler, and broil for two minutes on each side on a very 
 brisk fire. Place six fresh, dry toasts on a hot dish, lay the sardines 
 over, being careful not to break them, pour half a gill of maitre 
 d'hotel butter (No. 107) over, decorate with six quarters of lemon, 
 and serve. 
 
 104 
 
95- S(^li Mackerel h la Whitmore, 
 
 Have two fine, medium- sized, sound salt mackerel. Let them 
 soak in plenty of cold water for at least eighteen hours, changing the 
 water two or three times. Take out and thoroughly dry; remove the 
 back bone of each. Arrange them on a well-oiled fish-broiler, split 
 part upward, and then with a hair brush gently oil the surface. Place 
 them on a very brisk fire for five minutes, on the split side, and two 
 minutes on the skin side. Remove them from the broiler, dress on a 
 hot dish, pour half a gill of drawn butter over, decorate the dish with 
 one lemon cut in quarters and some parsley greens, and send to the 
 table. 
 
 105 
 
96. Fried White-Bait, 
 
 Have one pound of fine fresh white-bait, thoroughly wash them in 
 cold water; the water in which they are washed must be very cold, a 
 piece of ice can even be added to it, so as to keep them firm; thor- 
 oughly drain, then inclose them in a dry towel and lightly shake them 
 so as to thoroughly dry. Dip them in cold milk. Mix together two 
 cups of cracker-dust with one cupful of flour, roll the white-bait into 
 this, and then fry them in a very hot fat for one minute only. Re- 
 move, and thoroughly drain, sprinkle over a tablespoonful of salt 
 equally divided. Dress on a hot dish with a folded napkin, and im- 
 mediately send to the table. 
 
 White-bait should never be prepared in advance, except one min- 
 ute before the time of serving, as they are very easily spoiled. 
 
 io6 
 
97- Oysters Scalloped a la Baltimore. 
 
 Have three dozen good-sized, fine, freshly opened box oysters, put 
 them in a bowl. Season with a saltspoonful of cayenne pepper, and 
 entirely suppress their liquor, seeing that they are almost dry. Have 
 six small silver scallop-shells, lightly butter the interior of each, then 
 evenly spread a tablespoonful of fresh bread-crumbs in each shell, 
 gently lay six oysters in each shell over the crumbs, and then sprinkle 
 a tablespoonful of bread-crumbs on the oysters in each shell; place 
 half a teaspoonful of good butter in the centre of each shell; place 
 them in a very hot oven to bake for fully fifteen minutes, or until they 
 have obtained a good golden color. Remove them from the oven. 
 Dress the six shells on a hot serving-dish with a folded napkin, and 
 send to the table. 
 
 107 
 
98. Terrapin a la Robert Bonner. 
 
 Have two fine diamond-back terrapin prepared the same as in No. 
 135. Suppress the claws as well as the galls, then cut them into very- 
 small even pieces. 
 
 Have a well-cleaned chafing-dish, light the jets of the alcohol 
 lamp, pour into the water pan sufficient boiling water to fill it up to 
 half its height. Arrange the dish over the water pan, place in the 
 dish half an ounce of very good fresh butter, and then put in the 
 terrapin also. Season with a tablespoonful of salt and half a salt- 
 spoonful of cayenne pepper, moisten with a gill of very good Madeira 
 wine (the older the better), tightly place the cover of the chafing-dish 
 
 108 
 
on, and then reduce the wine to one-half, which will take fifteen min- 
 utes without disturbing it. 
 
 Beat up, in a bowl, the yolks of four fresh eggs with half a pint of 
 sweet cream. Remove the cover from the chafing-dish, then pour in 
 the beaten-up eggs and cream, gently shuffle the dish, so as to mix all 
 well together, arrange the cover on again, and let gently simmer for 
 twenty-five minutes longer, gently shuffling the dish containing the 
 terrapin every five minutes. Extinguish the light of the lamp and 
 send to the table. 
 
 109 
 
99- Terrapin in Chafing-Dish a la Maryland. 
 
 Prepare the terrapin exactly in the same manner as No. 98, only 
 substituting four hard-boiled egg-yolks for the four fresh ones, and 
 serving the same. 
 
 no 
 
lOO. Oysters a la L. Pomeroy. 
 
 Have two dozen of rather good-sized, fine, freshly opened oysters, 
 suppress their liquor, then place them in a saucepan on the fire with 
 half an ounce of very good butter; gently boil them for three minutes, 
 then add half a wineglassful of good old Madeira wine, let the wine 
 reduce one-half. Break into a bowl four fresh egg-yolks, with half a 
 pint of sweet cream, then with the wire whip thoroughly beat them up, 
 and then add it to the oysters, continually and briskly stirring while 
 adding it; let all cook for three minutes, briskly stirring meanwhile. 
 Remove from off the fire, pour into a hot deep dish or tureen and 
 send to the table. 
 
 Ill 
 
APPENDIX. 
 
 101. Oyster Sauce.— Open eighteen medium-sized, fine Shrewsbury oysters, 
 and put them in a saucepan with one ounce of good butter, placing the pan on the 
 stove. Cook for four minutes; remove half the liquid from the pan and add a pint 
 of hot Allemande sauce (No. 114). Then with the spatula mix lightly together with- 
 out allowing it to boil, and serve. 
 
 102. Sauce Colbert.— Put in a saucepan half a pint of very thick Madeira sauce 
 (No. 127); add to it very gradually one ounce of good, fresh butter, also two table- 
 spoonfuls of meat-glaze (No. 103). Mix well together without boiling; then squeeze 
 in the juice of half a soimd lemon, and add one teaspoonful of chopped parsley when 
 serving. 
 
 103. Meat Glaze— Glace de Yiande.— As this meat glaze, when properly 
 made, will keep in perfect condition for any length of time, I would advise that half 
 a pint be made at a time, in the following manner. Place in a large saucepan ten 
 quarts of white broth (No. 126), or nine quarts of consomme, and reduce it on a mod- 
 erate fire for fully four hours, at which time it should be reduced to half a pint. Trans- 
 fer it in a stone jar or bowl ; put a cover on, and keep in a cool place for general use. 
 
 104. Sauce a la Genoise. — Strain about two tablespoonfuls of cooked mirepoix 
 (No. 128), and moisten it with half a glassful of red wine; reduce to half on the hot 
 stove, then add half a pint of Espagnole (No. no), two tablespoonfuls of white broth 
 
 113 
 
(No. 126), and a scant tablespoonful of pepper. Cook for ten minutes, then strain 
 through a sieve; put in half an ounce of good butter and a teaspoonful of anchovy 
 sauce (No. 105), and serve. 
 
 105. Anchovy Saiice. — To three-quarters of a pint of drawn-butter add one 
 tablespoonful of anchovy essence; beat well together and serve. 
 
 106. A Bouquet.— how to prepare.— Take four branches of well-washed 
 parsley-stalks — if the branches be small, take six— one branch of soup-celery, well 
 washed; one blade of bay-leaf, one sprig of thyme, and two cloves, placed in the 
 centre of the parsley, so as to prevent cloves, thyme, and bay-leaf from dropping out 
 of the bouquet while cooking; fold it well, and tightly tie with a string, and use when 
 required in various recipes. 
 
 107. Butter, maitre d'hotel.— Put one ounce of good butter in a bowl with a 
 teaspoonful of very finely chopped parsley, adding the juice of half a sound lemon. 
 Mingle well with a very little nutmeg, and keep it in a cool place to use when needed. 
 
 108. Shrimp Sauce.— Place half an ounce of shrimp butter (No. 129) in half a 
 pint of Hollandaise sauce (No. 130); stir well on the fire for five minutes, and when 
 ready to serve add twelve picked shrimp tails and the juice of half a lemon. Heat 
 without boiling, and serve. 
 
 .109. Potatoes a PAnglaise.— Wash well six good-sized potatoes; boil them in 
 salted water for forty-five minutes; peel, and cut them each into quarters. Melt an 
 ounce of butter in a saucepan ; add the sliced potatoes, half a pinch of salt, and the 
 third of a pinch of pepper. Cook them on a very slow fire for five minutes, tossing 
 them well, and serve on a very hot dish, sprinkling a little chopped parsley over them. 
 
 110. Sance Espatrnole— for one gallon,— Mix one pint of raw, strong mirepoix 
 (No. 128) with two ounces of good fat (chicken's fat is preferable). Mix with the 
 
 114 
 
compound four ounces of flour, and moisten with one gallon of white broth (No. 
 126). Stir well, and then add, if handy, some baked veal and ham bones. Boil for 
 three hours, and then remove the fat very carefully ; rub the sauce through a very 
 fine sieve, and keep it for many purposes in cooking. 
 
 111. Forcemeat Quenelles of Fish. — Select one pound of firm fish (bass is 
 preferable), remove the skin and take out the bones. Pound it well in a mortar, add- 
 ing the whites of three eggs a little at a time. When well pounded add half a pint 
 of cream, half a tablespoonful of salt, and a little white pepper and nutmeg. Mix 
 well, and use when needed. 
 
 112. Sauce maitre d'hotel, liee. — Add to half a pint of warm Hollandaise 
 sauce (No. 130), a teaspoonful of chopped parsley, half an ounce of butter, a scant 
 teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve. 
 
 113. Cooked Fine Herbs.— Chop up one sound onion and two well-peeled shal- 
 lots ; brown them in a saucepan with one ounce of butter, for five minutes, then add 
 double the quantity of finely minced mushrooms and a grain of garlic; season with 
 half a tablespoonful of salt and a teaspoonful of pepper, and finish with a tablespoonful 
 of chopped parsley. Cook ten minutes longer, and then let it cool. 
 
 114. Sauce AJleniande. — Melt two ounces of butter in a saucepan on a slow 
 fire, with three tablespoon fuls of flour to thicken. Stir well, not letting it brown; 
 then moisten with one pint of white broth (No. 126), beating constantly, and cook 
 for ten minutes. Dilute three egg-yolks separately in a bowl ; pour the sauce over 
 the eggs, a very little at a time; strain through a Chinese strainer, and finish with 
 half an ounce of good butter and tiie juice of half a lemon, taking care that it does 
 not boil a second time. 
 
 115 
 
115. Potato Croquettes and (jiienelles.— Peel, wash, and drain nicely eight 
 medium-sized mealy potatoes; cut them in quarters, put them in a saucepan, cover 
 them with water, add a pinch of salt, cook for thirty minutes, and drain. Lay them 
 in a mortar with an ounce of fresh butter, pound them well, and add three raw egg- 
 yolks. Season with half a pinch each of salt and pepper and the third of a pinch of 
 nutmeg; mix well, and then divide into twelve parts, shaping each one like a cork, 
 or any other shape desired. Dip them separately into beaten egg, and roll them in 
 fresh bread-crumbs; fry a golden color for three minutes, and serve on a dish with a 
 folded napkin. 
 
 116. Croutons for Soups. — Cut some dice-shaped pieces of bread, and fry them 
 in a pan with clarified butter; when a rich golden color, drain. 
 
 117. White-Roux. — Put in a saucepan two ounces of butter, and place it on the 
 corner of the hot range, add to it two tablespoonfuls of flour; keep stirring constantly 
 for seven minutes. Then let it cool, and when cold, use in various sauces, as directed. 
 
 118. Cuisson de Poisson— Fish Broth. For One Gallon.— Fill a saucepan 
 with three quarts of water, a good handful of salt, half a glassful of vinegar, one car- 
 rot, and one onion (both sliced), half a handful of whole peppers, one bunch of pars- 
 ley-roots, three sprigs of thyme, and three bay-leaves. Cook on a moderate fire for 
 fifteen minutes. Cool, and use when needed for various methods of cooking fish. 
 
 119. Sauce Veloute. — Melt one ounce of good butter in a saucepan, adding two 
 tablespoonfuls of flour, and stir well, not letting it get brown. Moisten with a pint 
 and a half of good veal and chicken stock, the stronger the better. Throw in a gar- 
 nished bouquet (No. io6), half a cupful of mushroom liquor, if at hand, six whole pep- 
 pers, half a pinch of salt, and a very little nutmeg. Boil for twenty minutes, stirring 
 
 ii6 
 
continuously with a wooden spatula ; then remove to the side of the fire, skim thor- 
 oughly, and let it continue simmering slowly for one hour. Then rub through a fine 
 sieve. This sauce will make the foundation for any kind of good white stock. 
 
 1 20. Sauce Chambord.— Place one truffle and three mushrooms, shced very thin, 
 in half a pint of Espagnole sauce (No. no), adding three tablespoon fuls of bouillon, 
 six fish quenelles (No. in), and twelve medium-sized, whole, blanched oysters. 
 Cook slowly for five minutes, and serve. 
 
 121. Potatoes, Parisienne.— Take six good-sized, well-cleansed potatoes; with 
 a round vegetable-spoon cut out the Parisian potatoes; then put them in fresh water; 
 wash well, and drain. Melt an ounce of butter in a sautoire, throw in the potatoes, 
 and season with half a pinch of salt. Place the sautoire in the oven ; cook for twenty 
 minutes, and serve on a hot dish with a folded napkin. 
 
 122. Sauce Italienne. — Brown two medium-sized, fine, peeled, and chopped- 
 up shallots in a saucepan with a quarter of an ounce of butter, adding half an ounce 
 cf cooked, lean ham cut into small dice shape, four minced mushrooms, one finely 
 minced truffle, and a glassful of Madeira wine. Let all cook together for five minutes; 
 then add half a pint of Espagnole sauce (No. no); let it then come to a boil, and 
 serve very hot. 
 
 123. Butter a la Ravig;ote.— Pound together in a mortar one sprig of parsley, 
 the same of tarragon, very little chives, the same of chervil, and one small, peeled 
 shallot. Add half a teaspoonful of anchovy essence, one ounce of good butter, and 
 half a drop of spinach-green. Rub through a fine sieve, and keep it in a cool place 
 for general use. 
 
 117 
 
124, Lobster Forcemeat. — Fry an onion, chopped very fine, in one ounce of 
 good butter until it is of a golden brown color, adding one tablespoonful of flour to 
 make a roux (No. 117). Moisten with half a pint of white stock (No. 131), stirring 
 well and constantly until the sauce hardens. Season with half a tablespoonful of salt, 
 a scant teaspoonful of white pepper, the same of cayenne, one tablespoonful of Eng- 
 lish sauce, half a teaspoonful of mustard, a crushed grain of garlic, and one teaspoon- 
 ful of chopped parsley. Stir well, adding two pounds of cooked lobster, cut up very 
 fine, with twelve mushrooms, also chopped. Cook for thirty minutes in a saucepan, 
 then put it back off the hot fire; add four egg-yolks, stir again for a moment, cool, 
 and serve when required. 
 
 125, Chicken Forcemeat. — Cut in large pieces two raw chicken breasts, pound 
 them in a mortar, adding the same quantity of bread soaked in milk, a teaspoonful 
 of fresh butter and four egg-yolks, seasoning with half a tablespoonful of salt, a scant 
 teaspoonful of pepper, and a teaspoonful of nutmeg. Mix all together; strain, and 
 put it in a bowl with three tablespoonfuls of veloute sauce (No. 119). 
 
 126, White Broth,— Place in a large stock -urn on a moderate fire a good heavy 
 knuckle of a fine white veal with all the debris, or scraps of meat, including bones, 
 remaining in the kitchen (but not of game); cover fully with cold water, adding a 
 handful of salt; and as it comes to a boil, be very careful to skim all the scum off— no 
 particle of scum should be left on — and then put in two large, sound, well-scraped 
 carrots (whole), one whole, cleaned, sound turnip, one whole, peeled, large, sound 
 onion, one well-cleaned parsley root, three thoroughly washed leeks, and a lew leaves 
 of cleaned celery. Boil very slowly for six hours on the corner of the range; keenly 
 skim the grease off ; then strain well through a wet cloth into a china bowl or a stone 
 jar, and put it away in a cool place for general use. 
 
 118 
 
127. Sauce Demi-Glace, or Madeira.— Add one small glassful of mushroom 
 liquor to one pint of good Espagnole sajiice (No. no); also a small glassful of Madeira 
 wine, a bouquet (No. io6), and a scant teaspoonful of pepper. Remove the fat care- 
 fully and cook for thirty minutes, leaving the sauce in a rather liquid state; then 
 strain and use when needed. This takes the place of all Madeira sauces. 
 
 128. JMirepoix.— Stew in a saucepan two ounces of fat, two carrots, one onion, 
 one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a 
 ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley 
 roots; cook for fifteen minutes, and use when directed in other recipes. Scraps of 
 baked veal may also be added, if at hand. 
 
 129. Shrimp Butter. — Pick the meat from the tails of twelve boiled shrimps; 
 dry the shells, and pound them all together in a mortar, adding one ounce of good 
 butter; then place it in a saucepan on a moderate fire, stirring, until it clarifies, for 
 about five minutes; then strain through a napkin, lettin^it drop into cold water. 
 When it is congealed, take it out, and place it in a warm oasin, stirring until it as- 
 sumes the desired color. 
 
 130. Sauce HoUandaise.— Place one sound, sliced onion, six whole peppers 
 and a bay-leaf in a saucepan with two ounces of good butter on the hot stove; stir 
 in two tablespoonfuls of flour to thicken, then moisten with a pint and a half of either 
 chicken or white broth (No. 126); mix well with a whisk or wooden spatula, being 
 careful to remove any accumulated fat. Add half a teaspoonful of grated nutmeg 
 and half a tablespoonful of salt, and cook for twenty-five minutes. Beat the yolks of 
 three eggs separately with the juice of half a medium-sized sound lemon. Pour them 
 gradually into the sauce, being careful not to boil it again after they have been add- 
 
 119 
 
ed. Rub through a hair sieve into a serving bowl, and finish with half an ounce of 
 good butter, mixing it well, and serve. 
 
 131. White stock — for one gallon. — Reduce in a saucepan on the hot range, 
 one ounce of very good, finely shred, salt pork, previously well washed, and the 
 same of beef suet. Add one carrot, one onion, a bouquet of aromatic herbs (No. ic6), 
 twelve whole peppers, and four cloves. Brown these well on a moderate fire for four 
 minutes. Add four ounces of flour; stir well, and moisten with a glassful of white, 
 wine and three quarts of white broth (No, 126), Add one tablespoonful of salt, and 
 stir until it comes to a boil; then let it cook thoroughly for one hour; strain through a 
 fine sieve. This stock should be used without any further thickening. 
 
 132. Bechamel Sauce.— Place in a saucepan two ounces of butter, add two 
 tablespoon fuls of flour, and stir constantly for five minutes. Moisten with a pint and 
 a half of boiling milk, being careful to pour it in gradually; then beat it well with a 
 whisk. Add half a teaspoonful of Hollandaise sauce (No. 130), and one tablespoon- 
 ful of anchovy essence; b&t well together and serve. 
 
 133. Bearnaise Sance. — Chop very fine two medium-sized, sound, well-peeled 
 shallots; place them in a small saucepan on the hot range, with two tablespoon fuls 
 of either tarragon or chervil vinegar, and five whole crushed peppers. Reduce until 
 nearly dry, then put away to cool. Mingle with it six fresh raw egg-yolks, sharply 
 stirring meanwhile, then gradually add one and a half ounce of good fresh butter, 
 seasoning with half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and 
 twelve finely chopped sound tarragon leaves. Have a much wider pan on the fire 
 with boiling water, place the small one containing the ingredients into the other, and 
 see that the boiling water reaches up to half its height; thoroughly heat up, beating 
 
 120 
 
briskly with the whisk; when the sauce is firm add one teaspoonful of melted meat- 
 glaze (No. 103), beat lightly for two seconds longer, then strain through an ordinary, 
 clean kitchen towel, neatly arrange the sauce on a hot dish to be sent to the table, 
 and dress over it any article required to be served. 
 
 134 Cream Sauce. — Take half a pint of bechamel sauce (No. 132); add half an 
 ounce of butter, and beat them together carefully, adding half a cupful of sweet 
 cream. Then serve. 
 
 135. Terrapin— hOTT to prepare it. — Take live terrapin, and blanch them in 
 boiling water for two minutes. Remove the skin from the feet, and put them back 
 to cook with some salt in the saucepan until they feel soft to the touch; then put 
 them aside to cool. Remove the carcass, cut it in medium-sized pieces, removing 
 the entrails, being careful not to break the gall-bag. Put the pieces in a smaller 
 saucepan, adding two teaspoonfuls of pepper, a little nutmeg, according to the 
 quantity, a tablespoonful of salt, and a glassful of Madeira wine. Cook for five 
 minutes, and put it away in the ice-box for further use. 
 
There are over fifteen hundred original recipes, besides 
 over a thousand menus, in "The Table," by Filippini, of 
 Delmonico's. There are also special departments devoted to 
 the following subjects: "Our Markets, and the Varieties of 
 Food to be Found in Them in the Different Months of the 
 Year;" "How to Set a Table;" "How to Serve Meals;" 
 " How to Carve ; " and " Table Etiquette." 
 
 Your bookseller will supply it to you for $2.50. If your 
 bookseller does not keep it, we will send it by express, pre- 
 paid, to any address on receipt of $2.50. 
 
BOOKS BY A. FILIPPINI 
 
 "ONE HUNDRED RECIPES FOR COOK- 
 ING AND SERVING FISH." This little book 
 
 contains the best recipes that Mr. Filippini has used during his twenty- 
 five years' experience with the celebrated house of Delmonico's. It 
 includes recipes for preparing, cooking, and serving Salmon, Trout, 
 Halibut, Soles, Skates, Shad, Mackerel, Eels, Bluefish, Sheepshead, 
 Bass, Cod, Codfish-tongues, Smelts, Lobsters, Crabs, Oysters, Clams, 
 Terrapin, Frogs, Whitebait, Sardines; in fact, all varieties of fish. 
 The book is very tastefully gotten up, one recipe being printed on 
 each page. The paper is supercalendered, and the book is bound in 
 turned cloth, with an appropriate design in colors, with gold title. 
 The price is fifty cents. 
 
**ONE HUNDRED WAYS OF COOKING 
 EGGS/' Mr. Filippini is probably the only one who 
 
 can cook eggs in a hundred different ways, and this book will be 
 worth ten times its price to any purchaser. Unlike most of his guild, 
 who jealously guard every secret of their craft, Mr, Filippini has at 
 last been persuaded to admit the world into the inner sanctuary of 
 his art, to describe to a hand's turn, and without reserve, exactly 
 how those marvelous triumphs of his art have been achieved. Uni- 
 form in every respect with ** One Hundred Recipes for Fish." 
 Fifty cents. 
 
 i*THE TABLE/' "How to Buy Food, How to 
 
 Cook It, and How to Serve It." 8vo, 505 pages. Bound in oil-cloth, 
 $2.50; full seal Russia (Presentation Edition), $4.50. (See adver- 
 tisement on next page.) • 
 
THE TABLK: 
 
 ^om to iStig iboir, ^oto to €ook 3t, anb ^otD to 0ert)c 3t 
 
 By ALESSANDRO FILIPPINI, of Delmonico's. 
 
 For Twenty-five years Mr. Filippini has been with Delmonico, and until recently was 
 Manager of the branch house at 341 Broadway. 
 
 365 BREA.K:r"iL©TS. 365 1L.XJ1VCHEON8. 
 
 365 I>IN]VEI1©. 
 
 134 Recipes for SOUPS ; Nearly 100 SAUCES ; 102 Ways of Cooking EGGS ; 
 40 SALADS; Over 300 DESSERTS, Etc., Etc. 
 
 This work is endorsed by the Delmonicos. Mr. Filippini's experience in Cul- 
 inary Art is probably greater than any living man's. The results of a lifetime 
 of careful study are here embodied. 
 
 It is infinitely greater than a mere cook-book, for while it gives many more 
 recipes than any other work of the kind ever published, at the same time it con- 
 tains invaluable advice as to how to buy what is best and most economical, and 
 how to dress a table and serve meals. In large families the price of the work 
 can be saved daily by following Mr. Filippini's suggestions. One of the excep- 
 tional features of this book is the fact that it is adapted to the humblest as well 
 as to the grandest style of living. No matter where placed, it will pay for 
 itself many times over. 
 
 DDTrT^Q. i Presentation Edition, in Full Seal Russia, Marbled Edges, $4.50 
 *^**^'"^*-lKitchenEdition, in Oil-Cloth, ... - 8.50 
 
 CHARLES L WEBSTER & CO., Publishers, 67 Fifth Avenue, New York City. 
 
Iban&i? IDolume eullnar? Scries. 
 
 flo. 3. 
 
 ©ne Ibunbreb H)e88ert6, 
 
ONE HUNDRED DESSERTS 
 
 BY 
 
 FILIPPINI 
 
 (twenty-five years with delmonico) 
 
 NEW YORK AND BOSTON 
 H. M. CALDWELL COMPANY 
 
 PUBLISHERS 
 
Copyright, iSg^, 
 By Charles L. Webster & Co. 
 
 (^All rights reserved.) 
 
 Colonial l|ress : 
 
 Electrotyped and Printed by C. H. Simonds & Co. 
 Boston, U. S. A. 
 
NOTE 
 
 The recipes referred to in the •* One Hundred Desserts " will be found 
 in the Appendix. 
 
CONTENTS, 
 
 No, 
 
 PAGE 
 
 Feuillet^e, or Puff Paste 9 
 
 Peach Tarts 10 
 
 Pineapple Tarts 13 
 
 Strawberry Tarts 13 
 
 Apple Tarts 14 
 
 Hard Sauce 15 
 
 Baked Apple Dumplings 16 
 
 BakedApples i8 
 
 Boiled Peach Dumplings 18 
 
 Rice Pudding with Orange 20 
 
 Sauce a I'Anglaise a I'Orange 22 
 
 Bread Pudding, Cream Sauce 23 
 
 Cream Sauce 34 
 
 Cold Maraschino Pudding 24 
 
 English Pudding, Baked 27 
 
 Sabayon Sauce au Mad^re 28 
 
 Sago Pudding 29 
 
 Tapioca Pudding 30 
 
 Chocolate Pudding 31 
 
 Cocoanut Pudding 32 
 
 Pineapple Pudding k la Richelieu 33 
 
 Sauce au Kirsch 34 
 
 Apple Pudding a I'Helvetienne 35 
 
 Sauce Chaufausen, 36 
 
 Custard Pudding 37 
 
 Lemon Pudding, Cream Sauce 38 
 
 No. PAGE 
 
 27. Orange Pudding 39 
 
 28. Fruit Pudding, Rum Sauce 40 
 
 29. Rum Sauce 41 
 
 30. PlumPudding 42 
 
 31. Caramel Pudding 44 
 
 32. Apple Charlotte 44 
 
 33. Small Apple Charlottes 46 
 
 34. Apples with Rice 46 
 
 35. Riz aux Pommes k la Bonne Femme. ... 48 
 
 36. Turban of Apples au Riz 49 
 
 37. Rice with Milk 50 
 
 38. Rice a la Turque 51 
 
 39. Rice k la Frangaise 52 
 
 40. Rice k la Conde 53 
 
 41. Wheat Cakes 54 
 
 42. Batter for all Kinds of Frying 55 
 
 43. French Pancakes 56 
 
 44. French Pancakes k la Gelee 57 
 
 45. German Pancakes 58 
 
 46. German Pnncakes with Apples. 59 
 
 47. Batter for Fritters 60 
 
 48. Apple Fritters 61 
 
 49. Fritters Souffles a la Vanille 62 
 
 50. Pound Cake 63 
 
 51. Wedding Cake 64 
 
 52. Sponge Cake 66 
 
CONTENTS. 
 
 No. PAGE 
 
 53. Waffles with Sugar 67 
 
 54. How to Peel and Pound Almonds 68 
 
 55. Bitter Almond Macaroons 68 
 
 56. Gingerbread a la Frangaise , 70 
 
 57. Home-made Cake 71 
 
 58. Rice Cake 72 
 
 59. Almond Cake 73 
 
 60. Biscuits a la Cuill^re, or Lady-fingers. . 74 
 
 61. Meringues 76 
 
 62. Apples Meringuees 77 
 
 63. Creme Renversee 78 
 
 64. Creme en Mousse au Cafe 79 
 
 65. Whipped Cream a la Vanille 80 
 
 66. Charlotte Russe a la Creme 81 
 
 67. Coffee Essence 82 
 
 68. Vanilla Ice-cream 83 
 
 69. Chocolate Ice-cream 85 
 
 70. Coffee Ice-cream 86 
 
 71. Strawberry Ice-cream 87 
 
 72. Pistache Ice-cream 88 
 
 73. Peach Ice-cream 89 
 
 74. Lemon Ice-cream 90 
 
 75. Lemon Water-ice 91 
 
 76. Orange Water-ice 92 
 
 77. Raspberry Water-ice 93 
 
 78. Pineapple Water-ice 94 
 
 79. Macaroon Ice-cream 95 
 
 No. PAGE 
 
 80. Napolitaine Ice-cream 96 
 
 81. Tutti-Frutti 97 
 
 82. Plombiere k la Kingman 98 
 
 83. Punch a la Lorenzo Delmonico 99 
 
 84. Romaine Punch loi 
 
 85. Punch a la Cardinal loi 
 
 86. Champagne Punch 102 
 
 87. Punch en Surprise 103 
 
 88. Punch a la Frangaise, Hot 104 
 
 89. Punch a la Czarina, Hot 105 
 
 90. Champagne Cup 106 
 
 91. Claret Cup 107 
 
 92. Sherry-wine Jelly 108 
 
 93. Kirsch Jelly no 
 
 94. How to Make Black Coffee in 
 
 95. Cafe au Lait (Coffee with Milk) 112 
 
 96. Cafe Glace (Iced Coffee) 113 
 
 97. The a la Russe (Russian Tea) 114 
 
 98. How to Make Chocolate 115 
 
 99. Egg-Nog 116 
 
 100. Chanipagne Punch ,,. 117 
 
 APPENDIX. 
 
 loi. Glace Royal for Allumettes 119 
 
 102. Burned Sugar 120 
 
 103. Stewed Apples i2x 
 
I. Feuilletage, or Puff Paste. 
 
 Have ready one pound of flour, one pound of fresh butter, one 
 pint of ice-water, and a saltspoonful of salt. If the butter be salted 
 instead of fresh, no salt is necessary, but wash the butter well before 
 using it. Put the flour on the table, make a hollow space in the cen- 
 tre, then put in it one ounce of the butter, adding the pint of ice- 
 water and the salt, and mix the whole well together, incorporating it 
 gradually. Put it aside in a cool place for five minutes. Have ready 
 the remaining fifteen ounces of butter, which must be very firm; 
 sprinlde the space of a square foot of the table with a very little flour, 
 place the dough on it, then lengthen and widen with a wooden roller 
 to the thickness of half an inch, and lay the fifteen ounces of butter 
 
in one lump in the centre. Fold over the four edges so as to enclose 
 it, then flatten again lightly with the roller until it forms a piece two 
 inches thick, and then put it away to cool for ten minutes. Roll it 
 again lengthwise, fold it in four, and let it rest for another five min- 
 utes; then repeat the same twice more, rolling it each time in a con- 
 trary direction. After five minutes it will be ready for use. This 
 feuilletage, or puff paste, if put away carefully in a cool place, will 
 keep for three days, and can be used for the following purposes : vol- 
 au-vents of chickens, oysters, clams, shrimps, lobsters, codfish, crabs, 
 and crawfish; also for making chicken patties, bouch^es a la reine, all 
 kinds of tarts, allumettes, mille-feuilles, chaussons, turnovers, petits 
 pates a la religieuse, etc., etc. 
 
 2. Peach Tarts. 
 
 Take half a pound of feuilletage (No. i), roll it out twelve 
 inches long by eight wide, then with a paste-cutter cut out six pieces, 
 
and arrange them neatly on six scalloped tart-molds, each three and 
 a half inches wide. Take each separate mold in the hand, and with 
 the thumb press the paste gently at the bottom and sides, to so give 
 it the perfect shape of the mold, but avoid pressing the paste on the 
 edge, so that in baking it will swell and rise beautifully. Divide 
 three ounces of apple marmalade into six equal parts, and fill the 
 bottom of the tarts with it, then wipe six good-sized, solid, fine peaches, 
 peel and cut them into six quartered pieces ; arrange them nicely over 
 the marmalade in the tarts, then distribute two ounces of powdered 
 sugar evenly over all ; lay them on a baking-sheet, put them in a mod- 
 erate oven for twenty minutes, draw them to the door, and sprinkle 
 the edges lightly with powdered sugar; then leave them in the closed 
 oven for two minutes to allow the sugar to melt thoroughly. Remove 
 them from the fire, put to cool for twenty minutes, and then spread 
 evenly over the peaches one and a half ounces of apple jelly. Dress 
 the tarts on a dessert-dish with a folded napkin, and serve. 
 
 iz 
 
3- Pineapple Tarts, 
 
 Choose a small, sound pineapple, cut it in two, roll a towel round 
 one-half and lay it in the ice-box for further use. Pare and peel 
 neatly the other half; then cut it into small and very thin slices; lay 
 them in a vessel with two ounces of powdered sugar, mixing lightly 
 for one minute. Arrange the slices carefully over the marmalade in 
 the six tarts, prepared as for peach tarts (No. 2); then finish, and serve 
 exactly the same. 
 
 12 
 
4- Strawberry Tarts, 
 
 Line six tart-molds as for peach tarts (No. 2), divide into them 
 evenly eight ounces of apple marmalade; lay them on a baking- 
 sheet, and put them in a moderate oven for twenty minutes; re- 
 move them to the door; sprinkling the edges liberally with powdered 
 sugar, return them to the oven, and close the door for two minutes, 
 so that the sugar melts thoroughly; lift them out, put them to cool 
 for twenty minutes, then take out half the marmalade. Pick and wash 
 neatly a pint of ripe and sound strawberries; put them in a vessel 
 with two ounces of powdered sugar, mix well for one minute, then 
 divide them equally into the six tarts; spread over one and a half 
 ounces of apple jelly; dress them on a dessert-dish with a folded 
 napkin, and serve. 
 
 13 
 
5- Apple Tarts, 
 
 Take four ounces of pie-paste, and with it line six oval, channeled 
 tart-molds, four inches long, three inches wide, and one deep. Have 
 three ounces of apple marmalade, and divide it evenly at the bot- 
 tom of the molds; then peel, core, and cut four sound, medium- 
 sized apples into quarters, and put them in a saucepan, with a pint 
 of cold water; place the lid on, and let cook on the hot stove for ten 
 minutes; remove, and pour into a drainer; let drain thoroughly; then 
 put to cool for thirty minutes. Cut the quartered apples each into 
 three lengthwise slices; arrange them nicely over the marmalade, 
 dredging equally over them two ounces of powdered sugar; lay them 
 on a baking-sheet, and bake for twenty-five minutes in a moderate 
 oven; leave to cool for twenty minutes; then spread evenly over them 
 two ounces of apple jelly; dress them onto a dessert-dish with a fold- 
 ed napkin, and serve. 
 
6. Hard Sauce, 
 
 Put in a bowl two ounces of very good fresh butter with four 
 ounces of powdered sugar, then with a spatula, beat together sharply 
 for twenty minutes; add half a saltspoonful of powdered mace, beat 
 briskly for five minutes longer, then arrange it tastefully on a dessert- 
 dish, and place it in the ice-box two hours before serving. 
 
 15 
 
7- Baked Apple Dumplings, 
 
 Sift one pound of flour on the table, make a hollow in the centre, 
 laying in it half a pound of butter, mingling it slightly with the flour 
 for five minutes; when done, make another hollow in the centre, pour 
 into it half a pint of cold water and two ounces of powdered sugar. 
 Mix all together gradually for five minutes longer; it will then be a 
 firm dough. Roll it together with the hands, and put it in a cool place 
 for five minutes. Peel and core six medium-sized pippin apples, 
 sprinkle the table lightly with flour, lay the batter on it, roll it out 
 twelve inches long by eight wide, and about the thickness of a silver 
 dollar, then cut it into six equal-sized, square pieces. Arrange the 
 apples upward in the middle of each square piece; mix together two 
 ounces of granulated sugar with one teaspoonf ul of ground cinnamon, 
 and fill the cavities of the apples with this. Break one ^gg into a 
 bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, 
 and with a pastry hair brush moisten the edges of the pieces of dough, 
 
 i6 
 
and fold them firmly so that the apples are entirely enclosed. Lay 
 them on a baking-pan, and with the rest of the beaten egg brush over 
 the surface and sides of the dumplings. Place them in a moderate 
 oven for thirty minutes, and after they are a nice light golden color, 
 remove, and dress them on a dessert-dish, leaving them to rest in the 
 open oven for twenty minutes, then pour the following sauce over be- 
 fore serving: Put into a saucepan one pint of water, six ounces of 
 granulated sugar, one bay-leaf, six cloves, and an inch-long stick of 
 cinnamon. Place the pan on the hot stove, and let boil for five min- 
 utes; dilute half an ounce of corn-starch in a bowl with half a gill of 
 cold water, add it to the sauce, mix well, and let cook for two minutes 
 longer, stirring briskly with a spatula. Remove from the fire, and 
 immediately add half a pint of good claret; stir again, and when 
 ready to serve, strain the sauce through a sieve over the dumplings. 
 Hard sauce (No.6) may be substituted if desired, or both may be used. 
 
 17 
 
8. Baked Apples. 
 
 Core with an apple-corer six fine, sound Newtown apples; lay them 
 in a tin pan. Put in a plate two ounces of granulated sugar with a 
 saltspoonful of cinnamon; mix well, and with this fill the holes in the 
 apples; add half a pint of cold water, and place the pan in a moderate 
 oven to let bake for twenty-five minutes; remove, and dress them on a 
 dessert-dish, pouring over the juice remaining in the pan, and serve 
 either hot or cold. 
 
 9. Boiled Peach Dumplings. 
 
 Put in a vessel half a pound of well-sifted flour, mixed with half an 
 ounce of baking-powder; make a hollow in the centre, and pour into 
 
 18 
 
it a gill of lukewarm milk, hall an ounce of butter, half a saltspoon- 
 ful of salt, and break in one whole egg. Mix these ingredients well 
 for two minutes, then incorporate the flour gradually. Lay the paste 
 on a lightly floured board or table, roll it into a square a quarter of 
 an inch thick, then with a plain paste-cutter cut out six pieces, 
 iraiimg in the middle of each piece two ounces of stewed peaches; 
 fold up the edges all round, so as to enclose the peaches entirely, 
 then have six small pieces of thick white cloth, eight inches square, 
 butter and flour them well, then arrange the dumplings in them; 
 tie them firmly, leaving an empty space of an inch to allow the 
 dumplings to swell, and plunge them in a large saucepan, holding a 
 gallon of boiling water, and let them boil for twenty minutes; remove 
 from the fire, and lift them out with a fork; let drain for two minutes, 
 then cut the strings and remove the cloths. Dress the dumplings on 
 a hot dessert-dish, pour over a hot wine sauce as for No. 7, and 
 serve. 
 
 19 
 
lo. Rice Pudding with Orange, 
 
 Clean half a pound of fine rice; wash it in lukewarm water, then 
 drain in a colander; put three pints of milk into a saucepan, place it 
 on the hot stove, and when near a boil, drop in the rice. Let cook 
 slowly for twelve minutes, stirring it frequently from the bottom 
 with a spatula; remove it from the fire, and add one ounce of fresh 
 butter, three ounces of powdered sugar, and the grated rind of a 
 medium-sized orange. Mix well for two minutes, then add three 
 ounces of well-skinned and stringed marrow, finely chopped, two 
 ounces of dried and cleaned currants, two ounces of bitter almond 
 
 20 
 
macaroons (No. 55), one ounce of finely shred candied orange-peel, 
 three egg yolks, one whole one, half a gill of brandy, and half a 
 saltspoonful of salt; mix well together for ten minutes. Have a 
 buttered and floured cloth, arrange it in a deep vessel, and pour the 
 preparation into it; lift up the four corners, tie it firmly, being care- 
 ful to leave an empty space of about an eighth of the contents. 
 
 Place a deep saucepan on the stove, half filled with boiling water, 
 plunge the pudding in, and let cook for one hour and a half, turning 
 it over a couple of times; remove, drain for one minute, untie, and 
 lift from the cloth. Dress on a dessert-dish, and serve with the fol- 
 lowing sauce (No. 11). 
 
 21 
 
II. Sauce h VAnglaise tu V Orange, 
 
 Put in a saucepan four ^g% yolks with four ounces of powdered 
 sugar, and stir with a spatula until it becomes a whitish color. Add 
 two gills of sweet cream, little by little, beating continually, then 
 grate in the rind of an orange. Place the pan on a slow stove, and 
 stir well for four minutes, being careful not to let it boil; take it off, 
 strain through a sieve over the pudding, and serve very hot. 
 
 22 
 
12. Bread Pudding, Cream Sauce, 
 
 Take a deep, oval dish as for a pot-pie, and large enough to hold 
 three pints. Pare off the crust of half a loaf of stale American bread, 
 and cut it into slices the third of an inch thick; butter them well with 
 melted butter, and with them line the dish. Put in a vessel six 
 ounces of dried and clean currants, two whole eggs, a pint of cold 
 milk, four ounces of powdered sugar, and grate in the rind of a 
 medium-sized lemon, adding its juice. Mix well together with a 
 spatula for two minutes, then pour it into the lined dish, and place it 
 in a moderate oven to cook for thirty minutes. Take it from the oven, 
 lay it on another dish, and serve very hot. 
 
 23 
 
13- Cream Sauce, 
 
 Put a pint of milk to boil in a saucepan on the stove. Break into 
 a vessel two whole raw eggs, add one ounce of flour, half an ounce 
 of corn-starch, and three ounces of powdered sugar, beating the 
 whole well together with a spatula for three minutes. If the milk be 
 boiling, add it gradually to the preparation, stirring continually for 
 two minutes; return the whole to the saucepan, place it on the stove, 
 and stir briskly till it comes to a boil, then remove, and add immedi- 
 ately a teaspoonful of vanilla flavoring. Strain the sauce through a 
 sieve into a sauce-bowl, and serve. 
 
 14. Cold Maraschino Pudding, 
 
 Put in a copper basin a quarter of a pound of powdered sugar, 
 two whole raw eggs, and grate in the rind of a quarter of a medium- 
 
 24 
 
sized lemon, and with a pastry-whip beat the whole sharply for two 
 minutes; put the basin on a very moderate fire, then beat it vigorous- 
 ly for five minutes more. Remove it from the fire, lay the basin on 
 a table, continue beating slowly for two minutes longer, then give 
 the whip a sharp shake, so that all that adheres to it falls into the 
 basin. Now add a quarter of a pound of flour, and with a wooden 
 spoon mix slowly and carefully the whole for two minutes. Cover a 
 pastry baking-pan with a sheet of brown paper, pour the paste over 
 it, spread out to the thickness of half an inch ; put it into a moderate 
 oven, and let bake for fifteen minutes, then take it out, let cool for 
 another fifteen minutes, and remove from the pan. Place it on a 
 table upside down, remove the paper, and with a knife cut it into 
 small, square, dice-shaped pieces, mixing with them one ounce of 
 dried currants and one ounce of finely chopped candied citron. 
 
 Butter and sugar well six small pudding-molds, each capable of 
 containing one and a half gills. Fill them equally with the above 
 preparation, then put in a vessel four ounces of powdered sugar with 
 
 25 
 
two raw eggs; beat well with a pastry-whip for two minutes, then add 
 a pint of cold milk, mixing again for one minute; strain through a 
 sieve into another vessel, add half a teaspoonful of lemon essence, 
 and stir lightly for one minute more. Pour this slowly over the pud- 
 dings, a little each time, so as to give the necessary opportunity for 
 it to absorb; lay them on a tin pan, filled to half the height of the 
 molds with warm but not boiling water, then place in a moderate 
 oven to steam for thirty minutes ; remove them from the pan, and lay 
 them in a cool place for one hour, afterward leaving them in the ice- 
 box until ready to serve. Take a pint of whipped cream, as for No. 
 65, put it in a vessel, mixing in for two minutes half a gill of good 
 maraschino, and leave it in the ice-box until ready; then prepare a 
 cold dessert dish. Run a thin knife down each pudding separately, 
 from top to bottom, pass it carefully around the mold, so as to de- 
 tach them easily. Pour the maraschino sauce over, and send to the 
 table immediately. 
 
 26 
 
15. English Pudding, Baked. 
 
 Put in a saucepan two gills of sweet cream, three ounces of pow- 
 dered sugar, and the peel of half a medium-sized lemon; place the 
 pan on the stove, and, with a spatula, stir, and let boil for three min- 
 utes and take off the fire. Have ten ounces of stale French bread, 
 pare off the crust and cut it into small, dice-shaped pieces, add them 
 to the preparation, mixing lightly; put on the lid, and let the bread 
 soak for ten minutes. Chop up very fine one ounce of candied cit- 
 ron ; mix it with four ounces of dried currants, four ounces of 
 melted butter, four ounces of melted and strained beef marrow, 
 and a saltspoonful of salt. With the hand stir thoroughly for 
 two minutes. Pour this preparation in with the soaked bread, 
 and mix gently, either with the hand or a spatula, for ten minutes; 
 meanwhile breaking in three eggs, one by one at a minute's inter- 
 val, and adding a gill of Madeira wine and half a gill of cognac. 
 Butter, and sprinkle well with bread-crumbs a two-quart pudding- 
 
 27 
 
mold ; pour in all the preparation, lay it on a baking-pan, and place 
 it in a slow oven to bake for one and a half hours. Remove, and 
 with the aid of a towel turn it onto a hot dessert-dish, serving it with 
 a hot Sabayon sauce au madere (No. i6). 
 
 1 6. Sabayon Sauce au Madlre, 
 
 Put in a saucepan four ^'g^ yolks and an ounce and a half of pow- 
 dered sugar; place it on a hot stove, and with a wire-whip stir well 
 for two minutes. Drop in gradually two gills of Madeira wine; stir 
 continually for two minutes; take from the fire, and strain through a 
 fine sieve over the pudding. 
 
 28 
 
17. Sago Pudding, 
 
 Boil in a saucepan one quart of milk; add a quarter of a pound 
 of sago, and, with a pastry wire-whip, stir briskly and continuously 
 for fifteen minutes. Take from off the fire; let cool, then add four 
 ounces of powdered sugar, mixing well again for one minute. Break 
 in four eggs, and flavor with a teaspoonful of vanilla essence; then 
 mix well for two minutes longer. Butter and sugar well six small 
 pudding-molds, the same size as for maraschino pudding (No. 14), 
 and, with a ladle, fill up the molds with the sago; place them in a tin 
 pan, filling it to half the height of the molds with warm but not boil- 
 ing water. Then put in the oven and let steam for thirty-five min- 
 utes. Remove; take the molds from the pan with a towel, and with 
 a thin knife detach them properly. Then turn them on a hot dessert- 
 dish, serving them with a sauce a la creme (No. 13). 
 
1 8. Tapioca Pudding. 
 
 The same as for sago pudding, using tapioca. Vermicelli Pud- 
 ding. — The same, using vermicelli. Rice Pudding. — The same, us- 
 ing rice. Farina Pudding. — The same, using farina. Indian Pud- 
 ding.— The same, using corn-meal. 
 
 3» 
 
1 9. Chocolate Pudding, 
 
 Put in a saucepan five ounces of fresh butter, five ounces of pow- 
 dered sugar, five ounces of finely cut cocoa, and five egg yolks; place 
 the pan on the hot stove, and with a pastry-whip stir briskly for five 
 minutes, then take from off the fire. Beat up in a copper basin the 
 whites of the five eggs to a firm froth, and add them to the prepara- 
 tion in the saucepan, mixing all well together for two minutes. But- 
 ter and sugar well six small pudding-molds as for No. 14, and fill 
 them with the preparation, then place them in a tin pan, filling the 
 pan to half the height of the molds with warm but not boiling water. 
 Put in the oven for thirty minutes, then take out, turn them on a hot 
 dessert-dish, and serve with a sauce ^ la creme (No. 13) poured over. 
 
 31 
 
20. Cocoanut Pudding. 
 
 Butter and sugar well six small pudding-molds as for No. 14; dis- 
 tribute evenly in them half a pound of dried cocoanut. Put into a ves- 
 sel four ounces of powdered sugar, break in three whole eggs, mix well 
 for two minutes with the wire-whip, then add one and a half pints of 
 cold milk; flavor with a teaspoonful of vanilla flavoring, then mix two 
 minutes longer. Strain through a sieve into another vessel, and with 
 it fill up the molds; arrange them on a tin pan, fill to half their height 
 with warm but not boiling water, then put in the oven and let steam 
 for thirty-five minutes. Take from the oven, turn on a hot dessert- 
 dish, and serve with a sauce a la creme (No. 13), flavored with half 
 a gill of brandy. 
 
 32 
 
21. Pineapple Pudding a la Richelieu. 
 
 Boil in a saucepan two gills of milk, adding two ounces of fresh 
 butter; let melt well. Have half a pound of flour and the spatula 
 ready. Drop the flour in, and stir immediately with the spatula as 
 briskly as possible for two minutes; remove from off the fire, add three 
 ^%Z yolks, and stir again vigorously for two minutes more, drop in 
 three ounces of powdered sugar, continue stirring for one minute, then 
 pour in a gill of cold milk, mixing well. Beat to a stiff froth the 
 whites of the three eggs, and add them gradually to the preparation, 
 mixing slowly for two minutes. Butter and sugar a mold holding three 
 pints; put a layer of the preparation half an inch thick at the bottom, 
 cover with two ounces of fine slices of stewed pineapple, then another 
 layer of the preparation, again the same quantity of pineapple, and re- 
 peat twice more. Place the mold in a tin pan, fill it to half the height 
 of the mold with warm water, and set it in the oven to steam for one 
 hour. Remove, and with a towel turn it on a hot dessert-dish, and 
 serve with a sauce-bowl of sauce au Kirsch (No. 22). 
 
 33 
 
22. Sauce au Kirsch, 
 
 Pour in a saucepan one pint of cold water and half a pound of 
 granulated sugar; place it on a hot stove. Dilute an ounce of corn- 
 starch in a cup with a gill of cold water, and when the water in the 
 saucepan is boiling, add it to it, stirring well for two minutes with the 
 pastry-whip. Take off from the fire, then add immediately half a gill 
 of kirsch, and mix again for one minute; strain through a fine sieve in- 
 to a sauce-bowl, and serve very hot with the pudding. 
 
 34 
 
23. Apple Pudding h t Helvdtienne. 
 
 Prepare a pudding-paste exactly the same as for pineapple pudding 
 (No. 21); when ready, peel, core, and slice finely five medium-sized, 
 sound apples; put them into a vessel, mix with them one ounce of 
 powdered sugar and a teaspoonful of powdered cinnamon, and add this 
 to the paste, artd with a spatula mix thoroughly all together for three 
 minutes. Butter and sugar well a three-pint mold, pour in the prepara- 
 tion, and lay the mold in a tin pan, filled to half the height of the mold 
 with warm water; place in the oven, and let steam for one hour; take 
 it from the oven, and with a towel turn it on a hot dessert-dish, and 
 serve with the following sauce (No. 24) in a sauce-bowl. 
 
 35 
 
24- Sauce Chaufausen, 
 
 Put half a pint of cold water in a saucepan, with three ounces of 
 powdered sugar, six cloves, a bay-leaf, and a piece of cinnamon about 
 an inch long. Put the pan on the fire, and let it boil for five minutes; 
 then dilute an ounce of corn-starch with a gill of cold water; add it to 
 the contents of the pan, and with a whip stir briskly for two minutes. 
 Add one pint of Chaufausen wine, still stirring for one minute longer, 
 then take from off the fire, strain through a sieve into a sauce-bowl, 
 and serve. 
 
25. Custard Pudding. 
 
 Put into a vessel a quarter of a pound of powdered sugar, break in 
 five whole eggs, and with the pastry -whip mix well for two minutes; 
 add a quart of good, cold milk, and flavor with a teaspoonful of lemon 
 essence; mix well together for one minute. Butter and sugar well six 
 small pudding-molds, as for maraschino pudding (No. 14); strain 
 the preparation into another bowl, and then pour it into the molds; ar- 
 range them on a tin pan filled to half the height of the molds with 
 warm but not boiling water; then place them in a moderate oven to 
 steam for forty minutes. Remove from the oven, and with a towel 
 turn them on a hot dessert-dish, serving with a sauce ^ la creme 
 (No. 13). 
 
 37 
 
26. Lemon Puddings Cream Sauce, 
 
 Put in a saucepan six ounces of fresh butter, six ounces of pow- 
 dered sugar, six ^%g yolks, and the grated peel of a medium-sized, 
 sound lemon, squeezing in the juice as well. Set the pan on the hot 
 stove, and with a wire pastry-whip stir sharply for at least five 
 minutes. Remove from the fire and lay it on a table; beat in a cop- 
 per basin the six egg-whites to a stiff froth, and add them to the 
 other preparation, beating with the whip thoroughly but not briskly 
 for ten minutes. Butter and sugar well six pudding-molds as for No. 
 14, fill them with the preparation, steam them in a tin pan, and 
 serve exactly the same as for custard pudding (No. 25). 
 
27. Orange Pudding, 
 
 Proceed and prepare the same as for lemon pudding (No. 26), 
 only substituting an orange for the lemon, and serving with the fol- 
 lowing sauce: Put in a saucepan two ounces of powdered sugar, half 
 an ounce of flour, and break in three eggs, adding a teaspoonf ul of 
 corn-starch, and then with the pastry-whip beating all together for 
 three minutes. Mix in three gills of boiling milk, place it on the 
 stove, and stir well until boiling; then remove, and add immediately 
 a gill of sherry wine, mixing well for a minute longer, then strain 
 through a sieve over the puddings. Send to the table hot. 
 
 39 
 
28. Fruit Puddingy Rum Sauce. 
 
 Butter well a pudding-mold four inches high, containing one 
 quart, line the interior with half a pound of dumpling-batter (No. 
 9). Put into a vessel four ounces of stoned cherries, three ounces 
 of stoned plums, and three ounces of stoned apricots; sift four 
 ounces of powdered sugar over, mix well, and pour it into the mold. 
 Have half a pint of water in a saucepan with six ounces of granulated 
 sugar, place it on the stove, and let boil for five minutes, then fill 
 up the mold with this syrup, and lay it in a baking-pan in a very hot 
 oven for thirty minutes. Remove and keep it in a warm place. 
 
 40 
 
29- Rum Sauce. 
 
 Put in a saucepan half a pint of water with four ounces of granu- 
 lated sugar, and place it on the stove, adding a teaspoonful of cara- 
 mel (No. (i-^\ when boiling add half an ounce of corn-starch, diluted 
 in two tablespoonfuls of cold water, stir well with a spatula, and let 
 cook for two minutes. Remove from the fire, and add immediately 
 half a gill of Jamaica rum, mixing well, then strain it through a fine 
 sieve into a bowl. Lay a dessert-dish over the mold, turn the pud- 
 ding onto it, pour the sauce over, and serve. 
 
 41 
 
30. Plum Pudding. 
 
 Remove the skin and strings from six ounces of fresh beef-mar- 
 row; chop it up very fine, and place it in a basin; pick and wash 
 three ounces of dried currants, and mix them well together with 
 the marrow; add three ounces of Malaga raisins, three-quarters of a 
 pound of crumbled bread-crumbs, half a gill of Madeira wine, half a 
 gill of brandy, half a gill of rum, the grated rind of half a lemon, two 
 ounces of candied citron, shred very fine, two ounces of powdered 
 sugar, a saltspoonful of salt, and two whole eggs. Moisten the whole 
 with a gill of cold milk, add a saltspoonful each of allspice, ground 
 clove, and cinnamon, and half the quantity of grated nutmeg; knead 
 well with the hands, so that the ingredients are thoroughly incor- 
 porated, which will take ten minutes. Boil some water in a saucepan 
 capable of holding the pudding; butter and flour a cloth, lay it on a 
 
large colander, which will answer for a hollow mold; pour the mix- 
 ture into it, then hold the four corners together, and tie it firmly, al- 
 lowing sufficient space for it to swell. Plunge the pudding into the 
 boiling water, and let cook, leaving it half covered; the water must 
 boil steadily for five hours; every hour turn it over, and then make 
 the following sauce: Put into a saucepan one ounce of fresh butter, 
 two drachms of flour, and three drops of lemon juice, finely sliced 
 rind of a quarter of a lemon, half a saltspoonful of salt, add half an 
 ounce of powdered sugar. Moisten with a gill of port wine, then 
 place the pan on the stove, and with a spatula stir well, until it comes 
 to a boil. Remove from the fire, and strain through a fine sieve into 
 a bowl. When ready to serve, drain the plum pudding for one 
 moment, untie, and open the cloth; serve it immediately, pouring 
 some of the sauce over. 
 
 43 
 
31. Caramel Pudding, 
 
 Put in a vessel four eggs with three ounces of powdered sugar, mix 
 briskly with the pastry-whip for two minutes, then add one and a half 
 pints of cold milk, and a teaspoonful of lemon essence; then mix well 
 again for one minute, strain this through a sieve into another vessel. 
 Butter and sugar well six small molds as for maraschino pudding (No. 
 14), fill them one inch high with caramel (No. 63), let cool off for 
 five minutes, then pour in the preparation, dividing it equally; place 
 them in a tin pan filled to half the height of the molds with warm but 
 not boiling water, put in a moderate oven, and let steam for forty min- 
 utes. Take them out, turn them on a hot dessert-dish, and serve in 
 their own sauce. This pudding may be prepared in cups instead of 
 molds. 
 
 32. Apple Charlotte, 
 
 Select four large or six medium-sized Newtown pippins. Peel, core, 
 and cut them into quarters. Pour them into a saucepan with two 
 
 44 
 
ounces of fresh butter and four ounces of powdered sugar, and place 
 on a moderate fire. Toss them for two minutes, then moisten with a 
 gill of white wine, and grate in the peel of half a lemon. Cover the 
 saucepan, and let cook for ten minutes so that the liquid be almost 
 entirely absorbed by the apples. Remove from the fire, and put aside 
 to cool. Take a three-pint charlotte-mold; line it, beginning from the 
 bottom, with cut slices of American bread the thickness of a silver dol- 
 lar. Glaze them well with melted butter, using a hair brush for the 
 purpose, and sprinkle powdered sugar lightly over. Let each slice 
 overlap slightly until the bottom is covered. Then line the sides to 
 the edge in the same way. Fill the mold with the prepared apples, 
 and cover with slices of bread. Lay it on a baking-pan, and place it 
 in a brisk oven for forty-five minutes, or until the bread be a good 
 golden color. Then take it out, lay a hot dessert-dish on top, turn it 
 over, and remove the mold. Heat in a saucepan two ounces of apri- 
 cot marmalade with two tablespoonfuls of maraschino and one of wa- 
 ter. Mix well, pour it over the charlotte, and serve very hot. 
 
 45 
 
33- Small Apple Charlottes. 
 
 Prepare and cook the apples the same as for No. 32, and when 
 removed from the fire, put it aside to cool. Trim the crust off of a 
 quarter of a loaf of stale American bread. Cut it into slices the thick- 
 ness of a silver dollar. Butter and sugar well six small, round pud- 
 ding-molds. Shape the slices of bread carefully, to line the insides. 
 Butter them rightly; place them in a clean baking-pan, and leave in 
 the oven for five minutes to get a brown color. Remove them; let 
 them cool a little, and then line the molds with them. Fill in with the 
 apples, and lay the full molds on a baking-pan in the oven for twenty 
 minutes. Turn the charlottes out on a dessert-dish. Heat half a pint 
 of raspberry juice in a saucepan, pour it over them, and serve hot. 
 
 34. Apples with Rice, 
 Core and peel neatly six sound, fine Newtown apples. Put into a 
 saucepan with a gill of water and two ounces of sugar. Place it on a 
 hot stove, put the lid on, and let cook for ten minutes. Meanwhile 
 
 46 
 
boil four ounces of rice in a pint and a half of milk, with half a salt, 
 spoonful of salt. Flavor it with six drops of orange-flower water, and 
 let cook for twelve minutes. Place the cooked apples in a square tin 
 pan, pour the boiled rice over them, and put into a moderate oven 
 for ten minutes. Then have a hot dessert-dish ready, and with a 
 tinned cake-turner dress them carefully on the dish, decorating the 
 sides with the rice. Should a pyramidal shape be desired, place three 
 apples in the centre, two on top of these, and the last one above them 
 all, then fill up the empty space around them with the rice, and serve 
 with half a pint of vanilla syrup in a separate sauce-bowl. 
 
 The sauce is made thus: Put two pounds of granulated sugar into 
 a saucepan with one quart of cold water, and set it on the hot stove. 
 Stir well for two minutes; add two vanilla beans split in halves, and 
 boil for ten minutes longer. Remove from the fire; strain through a 
 sieve into another vessel, and use when required. This syrup, when 
 cold, may be poured into bottles, and if corked tightly and put away 
 in a cool place, will keep in good condition for a month at least. 
 
 47 
 
35- ^^^ ^^"^ Pommes a la Bonne Fcmnie, 
 
 Put a pint of milk in a saucepan on the stove. When boiling, add 
 three ounces of well-cleaned rice and a half a saltspoonful of salt. 
 Let cook for twenty minutes, adding one ounce of butter. Mix for 
 one minute; then remove from the fire and let it cool for thirty min- 
 utes. Add the yolks of two eggs. Beat the whites to a froth in a ba- 
 sin with a wnre-whip, and add them to the rice. Sweeten with three 
 ounces of powdered sugar and flavor with a teaspoon ful of orange- 
 flower water. Mix well together for five minutes. Peel and core four 
 sound Newtown pippin apples, and cut in slices about the thickness of 
 a silver dollar. Butter the sides of a saucepan lightly; then cover the 
 bottom with a layer of the prepared rice half an inch thick; put a 
 layer of sliced apples over this, and so dispose of all the apples and rice 
 in alternate layers. Put on the lid, and put the saucepan into a mod- 
 erate oven for fifteen minutes. Remove, dress on a hot dish, and 
 serve. 
 
 48 
 
36. Turban 0/ Apples au Rzz, 
 
 Prepare half a pound of boiled rice as for No. loi. Butter a mold 
 holding three pints. Garnish the bottom and sides with the rice, us- 
 ing a wooden spoon for the purpose. Peel, core, and cut into quar- 
 ters six fine, sound, Newtown pippin apples. Put them into a sauce- 
 pan with three ounces of powdered sugar, a gill of cold water, and half 
 a saltspoonful of salt. Place the pan on a hot stove, put on the lid, 
 and let cook for ten minutes. Remove, and fill the mold with eigh- 
 teen of the pieces, reserving the other six for later use; then put it in 
 a slow oven for twelve minutes. Use an ordinary towel to remove it 
 from the oven. Lay a dessert-dish on top, turn over, and lift off the 
 mold. Decorate the base with the rest of the apples, inclining them 
 slightly; and the top with two ounces of cleaned currants. Garnish 
 between the apples with four ounces of candied fruits, placing some 
 on top. Pears, angelica, and cherries, all sliced, make a pretty effect. 
 Return to the oven for five minutes, and serve. 
 
 49 
 
37- Ric^ with Milk, 
 
 Cleanse well a quarter of a pound of fine Italian rice. Place it in 
 a saucepan with half a pint of water, adding half a pinch of salt, the 
 zest of half a lemon, and one bay-leaf. Cook slowly for twenty-five 
 minutes. Then put in three tablespoonfuls of powdered sugar, and a 
 pint of hot milk; finish cooking on a slow fire for ten minutes, and 
 serve in a hot, deep dish. 
 
 50 
 
38. Rice a la Turgue, 
 
 Wash well a quarter of a pound of rice, and blanch for ten 
 minutes in boiling water. Put it into a saucepan, with a pint of milk, 
 and let cook firmly; adding three tablespoonfuls of powdered sugar, 
 and a lump of sugar onto which has been rubbed the peel of half a 
 small lemon; also half an ounce of good butter, one ounce of cleaned 
 currants, and a saltspoonful of salt. After twenty minutes, remove 
 from the fire and thoroughly stir in the yolks of four eggs. Place 
 this in a croustade and put it in a slow oven for fifteen minutes. Re- 
 move, sprinkle with a little sugar, pass a hot shovel or salamander 
 over the top; glaze it well, and serve at once. 
 
 51 
 
39- Rice k la Frangaise, 
 
 Wash well, and blanch in boiling water for ten minutes, one- 
 quarter of a pound of Italian rice. Boil in a saucepan with an ounce 
 of butter, adding three tablespoonfuls of powdered sugar, a pint of 
 milk, two bitter almond macaroons (No. 55), half a teaspoonful of 
 orange-flower water, half an ounce of candied orange-peel cut into 
 shreds, about twelve candied cherries cut into halves, and twelve 
 large, seeded. Muscatel raisins; also a quarter of an ounce of thin 
 slices of candied angelica. Finish as for rice ^ la Turque (No. 38), and 
 serve with a sauce thickened with a gill of Alicante or Val-de-geras 
 wine, or sherry, kirsch, or rum. 
 
 52 
 
40. Rice h la Condi, 
 
 Boil one pint of milk with one pint of water. When boiling, add 
 four ounces of well-cleaned rice. Boil twenty-five minutes, stirring 
 at the bottom every three minutes with a spatula. Set the saucepan 
 on a table; add half a saltspoonful of salt, four ounces of powdered 
 sugar, and six drops of orange-flower water. Mix well for one min- 
 ute, break in three whole eggs, and stir again for two minutes. Ar- 
 range the rice nicely in a hot dessert-dish, keeping it high in the cen- 
 tre, and decorate with twelve pieces of stewed peaches, two ounces of 
 dried currants, and one ounce of candied angelica cut in small 
 lozenge-shaped pieces; beginning with the peaches on the top, and 
 arranging the remainder of the fruit around. 
 
 53 
 
41. Wheat Cakes, 
 
 Put into a vessel four ounces of sifted wheat flour, half an ounce 
 of powdered sugar, one drachm of compressed yeast. Break in four 
 whole eggs, and mix well with the spatula for three minutes. Add 
 half a pint of cold milk, and beat well with the pastry-whip for four 
 minutes. Strain through a sieve into another vessel. Place on the stove 
 a small griddle, greasing the surface lightly. Drop about two ounces 
 of the batter onto the griddle; bake ten seconds; turn it with a cake- 
 turner, and bake ten seconds on the other side. See that the cake 
 is a light brown color on both sides. Put them on a hot dish, keep- 
 ing it warm on a corner of the range, and proceed to make eleven 
 more with the remainder of the batter. Serve very hot, with honey 
 or maple sugar separately. 
 
 54 
 
42. Batter for all Kinds of Frying. 
 
 Put half a pound of flour into a basin. Make a hollow in the cen- 
 tre, and drop into it one Qg% yolk, half a teaspoonful of sweet oil, a 
 tablespoonful of brandy, and a light saltspoonful of salt. Mix all 
 the ingredients, except the flour, for three minutes, using the hand. 
 Then gradually knead in the flour, meanwhile dropping in, little by- 
 little, one gill of cold water. Mix well, moving in the same direction 
 for five minutes. Then put it into a vessel, cover with a cloth, and 
 set aside to rest for three or four hours. When ready to use, beat 
 the whites of three eggs to a froth with a pastry-whip, add it to the 
 batter, and mix together thoroughly with the spatula for two minutes. 
 It will now be ready for use, but should it not all be required, it will 
 keep in a cool place. 
 
 55 
 
43- French Pancakes. 
 
 Sift half a pound of wheat flour into a bowl. Break in three 
 whole eggs. Add one ounce of powdered sugar, and mix well with 
 the spatula, adding half a pint of cold milk, pouring it in very 
 gradually, and mixing for five minutes. Butter lightly a griddle or 
 frying-pan; place it on the stove, and when it is hot, drop onto it 
 two and a half ounces of the batter, and bake two minutes; turn 
 over, and bake the other side as long. Turn the pancake on a hot 
 dessert-dish, and sprinkle over plenty of powdered sugar. Make 
 eleven more out of the remaining batter. Serve very hot. 
 
 56 
 
44' French Pancakes ii la Gelte, 
 
 Make the batter exactly the same as for No. 43. When cooked, 
 arrange the pancakes neatly upon a napkin, and spread over each 
 one about a teaspoonful of currant jelly. Roll them up nicely, and 
 dress on a hot dessert-dish, sprinkling a little powdered sugar over. 
 Then, with a red-hot iron, glaze the surface of each cake in three 
 different parts; wipe the sides of the dish nicely, and send to the 
 table. 
 
 French pancakes with apple, apricot, plum, pineapple, strawberry, 
 raspberry, or peach jelly, are to be prepared exactly the same, using 
 different jellies. 
 
 57 
 
45- German Pancakes, 
 
 Prepare a batter as for French pancakes (No. 43); butter an 
 iron pan, one foot in diameter, and one and a half inches deep. Place 
 this on a hot stove, and pour all the batter into it, letting it cook for 
 three minutes. Remove to a brisk oven for seven minutes. Take it 
 out, slide the cake carefully on a hot dessert-dish, and send it to the 
 table with six pieces of lemoa 
 
 58 
 
46. German Pancakes with Apples, 
 
 Prepare the batter exactly as for No. 45. Butter the pan as 
 for the above. When the batter has been poured in, spread over it 
 evenly one pint of preserved apples, cut into small pieces, and finish 
 cooking exactly as for the plain pancake (No. 45). When ready, 
 slide it carefully on a hot dessert-dish, sprinkle plentifully with pow- 
 dered sugar, and send to the table very hot, with six pieces of lemon 
 separately. 
 
 59 
 
47- Batter for Fritters. 
 
 Mix a quarter of a pound of sifted flour in a small basin, with half 
 a pint of lukewarm water, to which three-quarters of an ounce of fresh 
 butter has been added. Place in a saucepan, which should be tilted 
 on the range so that when the water boils the butter can be skimmed 
 off the top. Add, if necessary, a little more water to make a soft 
 paste, beating well with a spatula, to keep it free from lumps, and of 
 a proper consistence; it must be gray and compact-looking. Add 
 just a little warm water to render the paste soft and diluted, although 
 sufficiently thick to cover the objects for which it is intended; that 
 means, it must drop easily from the spoon. Add to this half a pinch 
 of salt and two egg-whites; beat well together for one minute, and 
 use at once. 
 
 60 
 
48. Apple Fritters, 
 
 Take three medium-sized, fine, sound apples; peel and core them 
 neatly. Cut each into six equal round slices. Place them in a ves- 
 sel, pour over a gill of good brandy, add a light saltspoonful of 
 ground cinnamon, and let all steep for two hours. Strain them 
 through a fine sieve, being careful to keep them whole, and saving 
 the liquid for further use. Prepare a fritter batter as for No. 47, 
 dip each slice separately into it, and with a spoon, drop them singly 
 into very hot but not boiling lard, being careful to remove them with 
 a skimmer as soon as they are of a good golden color. Two minutes 
 will be sufficient to have them properly done. Then lay them on a 
 clean cloth, to dry off the grease. Arrange a folded napkin on a hot 
 dessert-dish; arrange the fritters on it, and leave it at the oven door 
 for two minutes. Dredge about an ounce of powdered sugar over, 
 and serve. 
 
 61 
 
49- Fritters Soufflis a la Vanille, 
 
 Infuse in a saucepan half of a vanilla-bean in half a pint of boil- 
 ing milk, and reduce it to half. Remove the vanilla-bean, and put 
 in one ounce of good butter. Let it come to a boil, then add two 
 ounces of sifted flour, and with the spatula stir briskly, to form a 
 paste so stiff that it will no longer adhere to the saucepan. Remove 
 it to another vessel. Add one ounce of powdered sugar, two tgg 
 yolks, and half a saltspoonful of salt. Beat the white of one tgg to 
 a stiff froth, and mix it in with half a spoonful of whipped cream (No. 
 65); this will form a consistent paste. Roll it on a floured board, 
 besprinkle lightly with flour, and cut out pieces the size of a walnut. 
 With a skimmer drop them into very hot but not boiling fat. Cook 
 quickly for three minutes, until they are a fine golden color. Ar- 
 range upon a folded napkin, and serve with powdered sugar sifted 
 over. 
 
 62 
 
50. Pound Cake, 
 
 Put in a vessel half a pound of butter, with half a pound of pow- 
 dered sugar. Grate in the rind of half a lemon, and with the hand 
 knead well for twenty minutes. Break into a plate five whole raw 
 eggs; add gradually and carefully, kneading sharply with the hand 
 for ten minutes longer. Now add half a pound of well-sifted flour, 
 mixing the whole slowly and thoroughly for five minutes more. But- 
 ter a two-quart, round cake-mold, and line it with brown paper at the 
 bottom and sides. Fill it with the preparation, and put it in a slow 
 oven to bake for fully one hour. Remove, and let cool off for about 
 two hours. 
 
 63 
 
5 1 . Wedding Cake, 
 
 Place in a large bowl one pound of powdered sugar and one pound 
 of well-washed butter. Grate in the rind of two lemons; and with 
 the hand knead well for ten minutes. Break in ten whole eggs, two 
 at a time, and knead for ten minutes longer. Mix in a plate a tea- 
 spoonful of ground cinnamon, a teaspoonful of ground cloves, two 
 of ground allspice, one of mace, and one of grated nutmeg, and add 
 these, with half a gill of confectioner's molasses. Mix well for one 
 minute with the hand. Add one pound of well-sifted flour, stirring 
 for two minutes more. Add two pounds of currants, two pounds of 
 Sultana, two pounds of Malaga raisins, one pound of candied citron, 
 finely sliced, one gill of Jamaica rum, and one gill of brandy. Mix 
 the whole well together for fifteen minutes — using both hands, if nec- 
 essary. Butter the interior of a plain, five-quart, round cake-mold. 
 Line the bottom and sides with paper, leaving it an inch and a half 
 higher than the edge of the mold. Pour in all the preparation, and 
 
 64 
 
place it in a very slow oven to bake for five hours. When done, lay 
 it on a table, to cool off for four hours. Unmold, detach the paper, 
 and turn the cake bottom up on a wire pastry-grate. After ten min- 
 utes glaze it with one egg-white which has been beaten in a bowl with 
 four ounces of extra fine sugar, using the spatula; use a knife to ap- 
 ply the glazing. Now lay the cake in a warm place to dry for two 
 hours. Then beat up the white of an egg with four ounces of extra 
 fine sugar for ten minutes, and glaze the cake as before, evenly all 
 around, and lay aside for two hours more. After it is thoroughly 
 dried, lay it on a round wooden board, with a fancy paper over, two 
 inches wider than the board. Procure a fancy wedding-bell, with a 
 miniature bride and groom standing under, lay it in the centre of the 
 cake, fastening it on with glace royale (No. loi), pressing it through 
 a paper cornet with a fancy tube. Decorate the surface of the cake 
 with ornaments made of the glace; also a fancy border around the 
 edge and base. Let it dry slightly for two hours, and it is ready 
 for use. 
 
 65 
 
52. sponge Cake, 
 
 Put into a copper basin half a pound of powdered sugar. Break 
 in seven whole eggs, and grate in the rind of half a lemon. Beat 
 well together with the wire-whip for one minute; then place it on a 
 slow fire and heat it slightly, stirring it sharply and continually. 
 Take it from the fire, and beat it well until thoroughly cold. Remove 
 the whip and with a skimmer mix in carefully and slowly half a 
 pound of well-sifted flour; two minutes and a half will be sufficient. 
 Butter the interior of a one-quart, round cake-mold, and line it with 
 paper, keeping it an inch and a half higher than the mold. Then fill 
 it with the preparation, and bake for one hour and fifteen minutes in 
 a moderate oven. Let it cool thoroughly for two hours; unmold, 
 place it on a pastry wire-grate, and glaze it the same as for vanilla 
 eclairs. Decorate artistically with a glace royale (No. loi), arrang- 
 ing it in any desired fanciful design. Serve on a dessert-dish, covered 
 with a fancy paper. 
 
 66 
 
53- ^Vci'ffl^^^ -with Sugar. 
 
 Put in a vessel three ounces of powdered sugar, one pound of 
 flour, three raw eggs, three ounces of melted butter; mix all well to- 
 gether with a spatula for five minutes. Add a pint and a half of 
 sweet cream, and mix again well for two minutes. Have your waffle- 
 iron hot on both sides, and on a clear fire. Grease with melted but- 
 ter, using a feather for the purpose, and drop into each of the holes 
 two tablespoonfuls of the paste. Bake two minutes on each side, 
 and if they have not a good golden color bake one minute longer on 
 each side. Heap them as fast as cooked on a hot dessert-dish. 
 When all are done, besprinkle plentifully with powdered sugar, and 
 serve very hot. 
 
 «7 
 
54- 
 
 Hoiv to Peel and Pound Almonds, 
 
 Put the almonds into boiling water; let them soak three minutes; 
 strain, and lay them in cold water to thoroughly cool. Drain well 
 again, and peel by pressing each almond between the thumb and fin- 
 gers. Then put them into a sieve, and place them at the door of a 
 slow oven to dry for ten minutes. Now pound them gently in a mor- 
 tar, stirring well to prevent them from getting oily, and taking care 
 to pound them very fine for at least ten minutes. Lay them on a 
 cold dish, and use when needed. 
 
 55. Bitter Almond Macaroons. 
 
 Take a quarter of a pound of sweet almonds, and two ounces of 
 bitter almonds; peel and pound them. Put them into a bowl with 
 twelve ounces of powdered sugar and the whites of two eggs. Mix 
 
 68 
 
thoroughly with a wooden spatula for at least five minutes. Then take 
 a pastry -bag, slide down to the bottom of it a tube (which should not 
 be larger than a five -cent piece), and pour the preparation into the bag. 
 Prepare a pastry baking-pan; lay on it a piece of brown paper the full 
 size of the pan (do not put it on the stove at present); then with the 
 two hands press the preparation down gently into the papered pan, 
 dropping it carefully into bits the size and shape of a silver quarter- 
 dollar, trying to have them as near alike as possible, and taking care 
 that each is entirely separated from the others. Take a damp towel 
 and drop it gently on to the macaroons, so as to shape them perfectly. 
 Then place the pan in a slow oven for twenty minutes. Before lifting 
 them out, be careful that they are a good golden color. Let them get 
 thoroughly cool. To remove the macaroons easily from the paper, 
 wet part of a table; lay the paper over this for two minutes, and the 
 macaroons will detach very easily. The above quantity will make 
 about fifty macaroons. Put aside in a jar those not needed, as they 
 will keep perfectly fresh for several days. 
 
 69 
 
56. Gingerbread a la Francaise, 
 
 Make a hollow space in a pound of flour laid on the table. Peel 
 and chop up very fine five ounces of almonds; put them into the hol- 
 low with a saltspoonful of grated nutmeg, the same quantity of ground 
 cloves, four ounces of powdered sugar, and seven ounces of fresh 
 honey. Knead the ingredients well for five minutes, then mix in the 
 flour, and knead the preparation with the hands in all directions for 
 fully thirty minutes without ceasing. Finish by forming it into a ball. 
 Lay this on a dish, cover it with a napkin, and place it in a tempera- 
 ture of sixty degrees for six hours. Lay the paste on a floured table, 
 and roll it out eighteen inches long by twelve wide. Butter well a 
 baking-sheet, lay the paste on top, and put it in a very slow oven to 
 bake for forty-five minutes. Remove, lay the baking-sheet on the ta- 
 ble, cut the cake immediately into small pieces, lozenge shaped, one 
 and a half inches long by one inch wide, or any other shape desired; 
 let cool off thoroughly for about twenty minutes, then dress on a glass 
 bowl, and serve. ^_ 
 
57« Home-made Cake. 
 
 Put into a bowl half a pound of sugar and half a pound of good 
 butter. Mix thoroughly with the hand for fifteen minutes. Break 
 four eggs, leaving the whites in a basin, and drop the yolks in with the 
 butter and sugar. Mix again. Now beat the whites to a froth and 
 add them to the other ingredients. Grate in half a saltspoonful of 
 nutmeg; add half a pound of flour; mix well again; stir in two ounces 
 of well-cleansed currants, and two ounces of peeled sweet almonds cut 
 into small pieces. Mingle all well together with the hand for five 
 minutes, and with the other hand drop in one gill of brandy. Have 
 a round cake mold holding two quarts; butter it lightly with a hair 
 brush, and sprinkle in a little sugar. Drop a third of the preparation 
 into the mold; spread over it two ounces of candied orange, shred into 
 thin slices; then add half of the remaining preparation; spread on top 
 of it two ounces of shred, candied citron, and fill the mold with the 
 rest. Lay a piece of brown paper over, and put the mold into a very 
 
 71 
 
moderate oven for two hours. Let it get a good golden color. Re- 
 move, and cool off in the mold, which will take about three hours. 
 Remove the cake by turning it bottom up. Arrange a lace paper on a 
 dessert-dish. Glaze the cake with a glace a I'eau, dress it on the dish, 
 and decorate the top and border tastefully with assorted candied fruits. 
 
 58. Rice Cake. 
 
 Boil two ounces of rice for twenty-five minutes. When well done, 
 drain, and add to it a short paste made of half a pound of flour, six 
 ounces of butter, two egg-whites, and half a saltspoonful of salt. 
 Pound the paste and rice well together in a mortar, and have a baking- 
 pan covered with a sheet of buttered paper; lay the paste on top, 
 spreading it out about six inches square. Put it in the oven for 
 twenty minutes. Remove it, detach it from the paper, lay it on a 
 dessert -dish, with a folded napkin, and serve hot. 
 
 Vermicelli cake is prepared the same way, only the vermicelli 
 should not cook longer than twelve minutes. 
 
 72 
 
59« Almond Cake. 
 
 Make a plain paste in a vessel with four ounces of butter, three 
 egg yolks, half a pound of well-sifted flour, four ounces of powdered 
 sugar, and a quarter of a pound of finely pounded almonds, a salt- 
 spoonful of salt, and about six drops of orange-flower water. Mix 
 and stir well for five minutes. It will then be of a proper consist- 
 encyj spread it round about eight inches in diameter on a buttered 
 paper in a pan, and with a light hair brush moisten the surfeice 
 slightly with beaten egg. Bake twenty minutes. Remove, detach 
 from the paper, set away to cool, and serve. 
 
 73 
 
6o. Biscuits a la Cuillere^ or Lady-fingers. 
 
 Put four ounces of powdered sugar and the yolks of five eggs into 
 a small bowl. Beat thoroughly with a spatula for five minutes. Put 
 the whites of the eggs into a copper basin, and with a wire-whip beat 
 them to a stiff froth. Add to the sugar and yolks four ounces of 
 flour; mix together gently for half a minute, and immediately add the 
 whites. Beat gently for one minute more, and the preparation will 
 be ready. Take a well-cleaned pastry-bag, slide into it a No. 2 tube, 
 and with a wooden spoon or small skimmer pour the preparation into 
 the bag. When it is all in, close the upper part of the bag very firmly, 
 and lay it aside for one moment. Take two separate sheets of solid, 
 brown paper, each measuring seventeen inches long by five inches 
 wide; lay them on the table, one beside the other. Take hold of the 
 lower part of the bag near the tube with the left hand, and the upper 
 
 74 
 
part with the right, press with the latter and drop the batter on the 
 paper in straight strips four inches long by one inch wide. Make ten 
 of equal size on each paper, being careful to leave an empty space of 
 three-quarters of an inch between each. Then with a sugar-dredger 
 sprinkle them lightly with powdered sugar three times, at one minute's 
 interval between each sprinkling. When finished, lift up one paper at 
 a time, keeping it perfectly straight, and shake off the loose sugar, be- 
 ing particular that the biscuits do not detach from the paper. Now 
 lay them in a pastry baking-pan, and let rest for two minutes; put 
 them into a slow oven, and bake for twenty minutes, until of a light 
 golden color. Remove, lift them from the pan, and lay on a table to 
 cool off. Have ready a dessert-dish with a folded napkin, then de- 
 taching the biscuits gently from the paper with the hands, dress them 
 neatly on the dish, and send to the table. 
 
 75 
 
6i. Meringues. 
 
 Put six tg'g whites into a copper basin, with a light half saltspoon- 
 ful of salt, and with a wire-whip begin beating slowly, but gradually 
 increase until a stiff froth is obtained. Should it become grainy, beat 
 briskly again, adding half an ounce of powdered sugar. (Eight min- 
 utes should suffice to a have proper froth. ) Remove the whip. Have 
 on a plate one pound of powdered sugar, and with a spatula drop the 
 sugar slowly and carefully over the froth, mixing it in meanwhile 
 with the spatula. This should take about two minutes. Flavor it 
 with any desired flavoring, and it will be ready for use. 
 
 76 
 
62. Apples Meringuies. 
 
 Have six fine apples cooked as for No. 34; dress them on a des- 
 sert-dish, filling the cavities with currant jelly; then decorate all 
 round and the tops with meringue, prepared as for No. 61, half the 
 quantity being sufficient. Sprinkle them moderately with powdered 
 sugar; lay the dish on a baking-pan, and put it in the oven for 
 five minutes. When a light brown color, remove, and serve either 
 hot or cold. 
 
 77 
 
6^. Creme Renversee. 
 Put in a copper sugar-pan three ounces if granulated sigar with 
 half a gill of cold water. Toss the pan briskly to melt the sugar well; 
 then place it on the stove, and let it boil slowly until it becomes a 
 light brown color. If a moderate fire, it will require four minutes, 
 but if a brisk one, only two will suffice; this will now be a caramel. 
 Take a pudding-mold holding one quart; line the interior with all the 
 caramel, holding the mold in the left hand, and spreading it evenly all 
 round. Put the mold in a cool place, and let it become thoroughly 
 cold. Have one pint of milk in a bowl; break in four eggs, add a 
 quarter of a pound of powdered sugar and a teaspoonful of lemon es- 
 sence. Beat well for five minutes; strain through a sieve into another 
 bowl, and fill the mold with this cream. Place it in a tin pan filled 
 with water to half the height of the mold, and place in a very 
 moderate oven for forty-five minutes. When of a good golden color 
 remove, and cool for at least two hours. Turn it on a dessert-dish, 
 and serve with its own juice. 
 
 78 
 
64. Creme en Mousse au CafL 
 
 Take a pint of whipped cream as for No. 65, add three table- 
 spoonfuls of coffee essence (No. 67), and beat well together for 
 five minutes. Transfer it to a china bowl, and put it in a cold ice- 
 box. When ready to serve, use a spoon to drop the cream care- 
 fully upon the centre of a cold, round dessert-dish, keeping it as high 
 as possible, shaping it into a pretty, artistic dome. Send immedi- 
 ately to the table. 
 
 79 
 
65. Whiffed Cream a la Vanille. 
 
 Put a pint of sweet cream into a basin. Have a tub or large 
 dish-pan containing chopped ice and a little water, and lay the basin 
 on top. With a soft wire egg-whip beat the cream slowly at first, and 
 increase in swiftness until it is a firm froth. Sweeten with two ounces 
 of powdered sugar, and add a teaspoonful of vanilla flavoring, beating 
 constantly. Let it rest, and use when needed. Remove all the super- 
 fluous milk which may be found with the cream, before using it. 
 
 80 
 
66. Charlotte Russe a la Crkme. 
 
 Take six small, round charlotte russe molds two and a half inches 
 high, three inches in diameter at the top by two at the bottom. 
 When thoroughly cleaned, line them with biscuits k la cuill^re (No. 
 60), cut them in two, and should they be higher than the mold, trim 
 them off to the edge. Pour the whipped cream (No. 65) into a pastry- 
 bag, and fill up the molds. Turn them over onto six dessert-plates, 
 spread a little more cream on the top of each, and cover them each 
 with one macaroon. Dress the rest of the cream nicely around the 
 plates, and serve. 
 
 81 
 
67. Coffee Essence. 
 
 Take one ounce of good, ground coffee; place it in a small sauce- 
 pan with half a pint of cold water, and let boil until reduced to about 
 two tablespoonfuls. Then strain through a cloth, pressing it well, and 
 let cool thoroughly. Add it to the cream as described in No. 66. 
 
 82 
 
68. Vanilla Ice-cream. 
 
 Boil in a saucepan one pint of milk with half a vanilla-bean; put 
 in a vessel half a pound of powdered sugar and six ^g'g yolks, and with 
 a spatula mix thoroughly for ten minutes; then add it to the boiling 
 milk, stirring for two minutes longer, and pour the whole into a cop- 
 per basin, placing it on a moderate stove to heat for five minutes, 
 stirring at the bottom continually with the spatula, and being careful 
 not to let it boil. Remove from off the fire, place it on a table, and 
 add immediately one pint of sweet cream, still mixing it for two min- 
 utes more; let cool off for thirty minutes, then strain through a sieve 
 into an ice-cream freezer; put on the lid, and lay it in an ice-cream 
 tub, filling the freezer all round with broken ice, mixed slightly with 
 rock-salt; then turn the handle on the cover as briskly as possible for 
 three minutes. Lift up the lid, and with a wooden spoon detach the 
 cream from all around the freezer, and the bottom as well. Re-cover 
 
 »3 
 
it, and turn the handle sharply for three minutes more; uncover, and 
 detach the cream the same as before, being careful that no ice or salt 
 drops in. Put the lid on, and repeat the same three times more. The 
 ice-cream should by this time be quite firm, so have a cold dessert- 
 dish with a folded napkin, dress the ice-cream over, and send to the 
 table. 
 
 This same ice-cream can be formed into a single brick by having 
 a brick-shaped form, filling it with the cream, and pressing it down 
 quickly with a spoon; cover closely, being careful that the form is 
 completely filled, so that no salted water can penetrate into it. Put 
 broken ice at the bottom of a pail, mixing in a little rock-salt, lay the 
 form on top, covering it entirely with broken ice and salt; let freeze 
 for one hour, remove, and bathe it in a vessel containing luke-warm 
 water; wash off the ice and salt that adhere, and lift it out as quickly 
 as possible; remove the cover, and turn it on a dessert-dish with a 
 folded napkin, lift up the mold, and send the ice-cream to the table. 
 
 84 
 
6g, Chocolate Ice-cream. 
 
 Prepare and cook exactly the same as for vanilla ice-cream (No. 
 68); put in a saucepan two ounces of well-chopped cocoa and an 
 ounce of powdered sugar, add to it half the cream preparation; place 
 the pan on the stove, and with a pastry-whip stir briskly, and let boil 
 for three minutes; take it from the fire, add it to the remaining half of 
 cream, then mix the whole well together for two minutes. Strain 
 through a fine sieve into an ice-cream freezer, let cool for thirty min- 
 utes, then proceed to freeze it exactly the same as for the vanilla 
 ice-cream, and serve it also the same. 
 
 85 
 
70. Coffee Ice-cream, 
 
 Put in a vessel half a pound of powdered sugar and six ^gg yolks; 
 mix well with the spatula for ten minutes, then add one pint of boil- 
 ing milk, stir for two minutes longer, and pour the whole into a cop- 
 per basin; place it on the hot stove, and with the spatula stir gently at 
 the bottom until well heated, but it must not boil. Take from off 
 the fire, set it on a table, then immediately add a pint of sweet cream, 
 mixing again for two minutes, and throw in two ounces of freshly 
 ground Mocha coffee, stirring for two minutes longer; return the 
 basin to the stove, beat it up again with the pastry-whip, and lay it 
 on the table once more. Cover with a napkin, so that the coffee can 
 infuse thoroughly for half an hour, then strain through a fine sieve 
 into the freezer, and proceed freezing, serving exactly the same as for 
 vanilla ice-cream (No. 68). 
 
 86 
 
7^' Stravjherry Ice-cream 
 
 Prepare and proceed exactly the same as for the coffee ice-cream 
 (No. 70), suppressing the coffee, and when the cream is cooked and 
 cool, add a pint of well picked and cleaned strawberries. Mix well 
 with the spatula for two minutes, then strain through a fine sieve into 
 the freezer, pressing the strawberries through with a wooden spoon; 
 remove the sieve, cover the freezer, and proceed to freeze, and serve 
 precisely the same as for vanilla ice-cream TNo. 68). 
 
 87 
 
72. Pistache Ice-cream, 
 
 Have two ounces of fine, dried pistaches, using only the best 
 quality; put them into a pie-plate, place it in the oven to let the nuts 
 get a light brown color, which will take about six minutes; remove 
 from the oven, lay the pistaches in a mortar with one ounce of granu- 
 lated sugar, and pound slightly. Have a cream preparation exactly 
 the same as for coffee ice-cream (No. 70), suppressing the coffee. 
 When cooked, add the pint of sweet cream and the pistaches, then 
 place it on the stove and heat well, stirring continually. Remove 
 from the fire, cover the basin with a napkin, and let get thoroughly 
 cool for thirty minutes. Add three drops of orange-flower water and 
 five drops of spinach-green, mix the whole well for two minutes, then 
 strain through a fine sieve into the freezer, and proceed to freeze and 
 serve exactly the same as for vanilla ice-cream (No. 68). 
 
 88 
 
73* P^<^<^^ Ice-cream. 
 
 Put in a vessel half a pound of powdered sugar with six tgg yolks, 
 then mix well with the spatula for ten minutes; add a pint of boiling 
 milk, stir for two minutes longer, and pour the whole into a copper 
 basin. Place it on a hot stove, and heat it thoroughly, stirring con- 
 tinually, but not letting it boil; remove, lay it on the table, and mix 
 in immediately one pint of sweet cream; then leave it to cool for 
 thirty minutes. Have six ripe, fine, sound peaches, wipe them nicely, 
 cut them in two, remove the stones, then mash them into the cream, 
 mixing thoroughly for three minutes; strain through a fine sieve into 
 a freezer, pressing the peaches through with a wooden spoon, then 
 proceed to freeze, and serve precisely the same as for the vanilla 
 ice-cream (No. 68.) 
 
 89 
 
74^ Lemon Ice-cream. 
 
 Put half a pound of powdered sugar into a basin; grate in the 
 rind of two fine lemons, add four &gg whites, and mix well with a 
 wire-whip for two minutes, then add a pint of cold milk, stirring 
 again for one minute. Place the basin on the hot stove, stir briskly 
 with the whip, and take it off when coming to a boil, put it on the 
 table, and pour in a pint of sweet cream, mixing well for two minutes. 
 Let it get cool during half an hour, then strain through a fine sieve 
 into a freezer, and finish precisely the same as for vanilla ice-cream 
 (No. (iZ). 
 
 go 
 
75- Lemon Water-ice. 
 
 Put in a vessel half a pound of powdered sugar, with one quart of 
 cold water; grate in the rind of a large lemon, or of two small ones, 
 squeezing in the juice of three good-sized ones, or of four if small, 
 and with the spatula beat well together for five minutes. Have a 
 syrup-weigher, place it in the centre of the preparation, and if it be 
 twenty-one degrees it is correct; if not, add a little more powdered 
 sugar; remove the weigher, mix a little more, and then strain through 
 a sieve into the freezer, putting on the cover, and proceed to freeze 
 it precisely the same as for vanilla ice-cream (No. d^^, serving the 
 same. 
 
 9» 
 
76. Orange Water-ice* 
 
 Put into a vessel one quart of cold water, half a pound of pow- 
 dered sugar, and grate in the rind of two fine, ripe, medium-sized red 
 oranges, adding their juice besides the juice of three medium-sized, 
 sound lemons, then finish the same as for lemon water-ice (No. 75). 
 
 92 
 
77« Raspberry Water-ice, 
 
 Place in a vessel half a pound of powdered sugar, squeeze in the 
 juice of three sound lemons, add a pint of nicely picked and cleaned 
 raspberries, then with the spatula beat briskly for five minutes j add a 
 quart of cold water, mixing again for one minute, and proceed to 
 finish and serve the same as for lemon water-ice (No. 75). 
 
 93 
 
78. Pineapple Water-ice. 
 
 Cut a small-sized, ripe pineapple in two ; put one-half away for 
 further use, paring and peeling the other half neatly, then cut it into 
 small pieces ; place them in a mortar, and pound them thoroughly to a 
 pulp; ten minutes will suffice for this. Add half a pound of powdered 
 sugar, and pound again for five minutes; transfer the whole into a ves- 
 sel, squeeze in the juice of three sound lemons, then pour in a quart 
 of cold water, and mix well with the spatula for two minutes. Strain 
 through a fine sieve into the freezer, adding two Qgg whites, beaten to 
 a stiff froth, then beat well for one minute more. Cover with the lid, 
 and finish it the same as the vanilla ice-cream (No. 68). 
 
 94 
 
79- Macaroon Ice-cream. 
 
 Take six ounces of macaroons; put them into a tin pan, and place 
 it in a moderate oven to dry for ten minutes. Remove, and lay them 
 on a table to cool off for twenty minutes, then put them in a mortar, 
 pound thoroughly, and sift them over a sheet of paper. Have ready a 
 vanilla ice-cream as for No. 68, and just before serving add to it the 
 sifted macaroons, and with the spatula mix thoroughly for five min- 
 utes, and with this fill a three-pint brick-mold, covering it tightly. 
 Have ready a pail with broken ice and rock-salt at the bottom, lay 
 the mold over, and fill up the pail with more ice and salt. Let it 
 freeze for two hours, and when ready to serve, have ready a vessel with 
 warm water, take up the mold, bathe it in the water, and wash off all 
 the salt and ice that adhere, then unmold the ice-cream onto a dessert- 
 dish with a fancy paper over, and send to the table immediately. 
 
 95 
 
8o. Napolitaine Ice-cream. 
 
 Prepare a pint of vanilla ice-cream as for No. 68; a pint of pis- 
 tache ice-cream (No. 72), and a pint of raspberry water-ice (No. 77). 
 Take a long brick-form holding three pints, put at the bottom of this 
 the raspberry water-ice, arrange the vanilla ice-cream on top, and fill 
 up with the pistache, then cover tightly. Take a pail with broken ice 
 mixed with rock-salt at the bottom, lay the form over, and fill up the 
 pail with more ice and salt, and let freeze for two hours. Plunge the 
 form into warm water to wash of the ice and salt, and unmold the ice- 
 cream onto a piece of paper laid on the table. Dip a long knife in 
 warm water, cut the brick lengthwise through the centre, then each 
 piece into three, so that the Napolitaine will be divided into six equal- 
 sized square pieces, each one having the three kinds of cream. Dress 
 on a cold dessert-dish with a fancy paper over, and serve. 
 
 96 
 
8 1 . Tutti- Jrutti. 
 
 Prepare a pint of vanilla ice-cream as for No. 68, half a pint of 
 strawberry ice-cream (No. 71), and half a pint of lemon water-ice 
 (No. 75); let them remain in the freezers. Put four ounces of candied 
 cherries onto a plate, cut them in halves, and add two candied apri- 
 cots cut into small pieces. Take six tutti-frutti molds, open one of 
 them, and lay on the cover a spoonful of strawberry ice-cream, with 
 a spoonful of the lemon water-ice, one beside the other ; press the sixth 
 part of the candied fruits onto the ice-cream in the cover of the mold, 
 filling the bottom with vanilla ice-cream, and close together firmly. 
 Lay it immediately into a pail with broken ice and rock-salt at the 
 bottom, cover the mold slightly with more ice and salt, then proceed 
 to prepare the other five molds exactly the same. When they are all 
 in the pail and covered as the first one, fill it up entirely with broken 
 ice and salt, and let it freeze for one hour. Have a vessel containing 
 warm water ready at hand, and prepare six small dessert -plates with a 
 
 97 
 
small fancy paper on each, lift up the molds, one after the other, wash 
 them off quickly with the warm water, and unmold the tutti-fruttis 
 onto the cold plates, and serve. 
 
 82. Plomhihre h la Kingman. 
 
 Put together into a saucepan eight egg-yolks, half a pound of pow- 
 dered sugar, a piece of vanilla-bean one inch long and split in two, 
 also a pint of sweet cream, and six ounces of finely grated cocoa. Mix 
 well with the spatula for two minutes, then place the pan on the hot 
 stove, and stir constantly while heating, but under no circumstances 
 must it boil. Remove it from the fire, and lay the pan in a cool place 
 on th? table for thirty minutes. Put an ice-cream freezer into a tub, 
 fill it all round with broken ice mixed with rock-salt, remove the 
 cover, and, after wiping the freezer well, strain the preparation through 
 a sieve into it, cover it again, and with the hands turn the handle of 
 the cover for five minutes in opposite directions. Lift up the cover, 
 and with the spatula detach the preparation that adheres to the sides, 
 
 98 
 
readjust the cover, and turn again the nandle, beginning in an oppo- 
 site direction from the first time; after five minutes, detach from the 
 sides as before, and repeat for the third time the turning process. 
 Finally lift off the cover, and detach the cream from all around, and 
 it will now be thoroughly firm, so coyer it again, and let it rest. Beat 
 up to a froth one gill of sweet cream as for No. 65; take a glass or 
 silver stand, and with an ice-cream spoon remove the cream from the 
 freezer, spoonful by spoonful, and dress it in the centre of the bowl, 
 keeping it as high as possible, and giving it a pretty, pyramid shape. 
 Fill a paper cornet with the whipped cream, cut off the point, and 
 decorate artistically the top and sides of the plombi^re. Chop up 
 very fine two ounces of pistaches, and sprinkle them evenly O's^er the 
 surface, then send to the table. 
 
 83. Punch a la Lorenzo Delmonico, 
 
 Put in a china bowl half a pound of powdered sugar, squeeze in 
 the juice of three fine, sound, large lemons, and the juice of a fine, 
 
 99 
 
large, red orange, then with a very clean wooden spoon mix together 
 for three minutes. Add half a pint of cold water, a gill of Swiss 
 kirsch, and stir for four minutes more, then strain through a fine sieve 
 into the ice-cream freezer, remove the sieve, and pour into the freezer 
 half a gill of St. Croix rum, a quarter of a gill of Delmonico's fine 
 champagne cognac, and half a pint of Delmonico's champagne. Cover 
 immediately with the lid, and place the freezer in a narrow ice-cream 
 tub, filling the latter all round with broken ice mixed with rock-salt; 
 then with the handle on the cover turn as sharply as possible for three 
 minutes; wipe the cover neatly, uncover, and with a wooden spoon 
 detach the punch from the sides of the freezer, as also from the bot- 
 tom; cover again, turn the handle for three minutes more, uncover, 
 detach the punch as before, cover, and repeat this three times as ex- 
 plained for the vanilla ice-cream (No. 6S). Have six cold dessert- 
 plates covered with fancy papers, each one having an L. D. designed 
 on it; fill six punch-glasses with the punch, arrange them on the plates, 
 and send to the table. 
 
 lOO 
 
84. Romaine Punch, 
 
 Make half the quantity of the preparation the same as lemon 
 water-ice (No. 75), and before freezing add a gill of Jamaica rum; 
 then finish the same, only serving the romaine punch in six small 
 punch -glasses. Kirsch Punch. — To be prepared precisely as for the 
 above (No. 83), only substituting a gill of kirsch for the rum, and 
 serving it the same. 
 
 85. Punch h la CardinaL 
 
 Prepare half the quantity of the preparation as for raspberry water- 
 ice (No. 77); strain it through a sieve into the freezer, then pour in 
 half a gill of red curagoa, and half a gill of maraschino; put on the 
 lid, and freeze it the same as for vanilla ice-cream (No. 68), only 
 serving it in six punch -glasses. 
 
 Id 
 
86. Champagne Punch. 
 
 Have half the quantity of preparation described for orange water- 
 ice (No. 76), strain it through a sieve into the freezer, and add half a 
 pint of good champagne. Place the cover on, and proceed to freeze 
 it exactly as for vanilla ice-cream (No. 68), serving it in six punch- 
 glasses. Punch a la Lalla Rookh. — Have ready half the quantity of 
 preparation of vanilla ice-cream (No. 68); strain it through a fine 
 sieve into the freezer, adding one gill of Jamaica rum; freeze it the 
 same, and serve it in glsisses. 
 
 a02 
 
87. Punch en Surprise, 
 
 Have six fancy formsj one the shape of a pear, one of an apple, one 
 of a banana, one of a tomato, one of a pineapple, and one of a peach. 
 Fill a tin pan with finely cracked ice well mixed with rock-salt, lay 
 on it the six molds, opened flat, fill them with cold water, also the pan 
 to half its height, and let it all rest for one hour; feel the inside of the 
 molds to find whether a frozen crust adheres to them; if so, continue 
 to finish the punch. Have any kind of desired punch ready; take up 
 each mold separately, empty out the water, and fill them one after 
 another; close tightly, and lay them in a pail previously prepared with 
 broken ice and rock-salt at the bottom; cover them with plenty 
 more ice and salt, and let freeze one hour. Have ready a cold des- 
 sert-dish with a folded napkin over; put some warm water in a vessel, 
 take up each mold, one by one, dip them into the water, and hastily 
 wash off any ice or salt which may adhere, unmold them carefully, and 
 lay them nicely on the dessert-dish, and send to the table at once. 
 
 103 
 
88. Punch a la Francaise^ Hot, 
 
 Put in a saucepan on the hot range one pint of Jamaica rum, with 
 twelve ounces of granulated sugar; stir continually with the spatula 
 until reduced to half the quantity. Add the juice of three lemons, the 
 juice of four sweet oranges, then set the pan on the corner of the stove 
 to keep hot. Put into a tea-pot one ounce of green tea, pouring 
 over it a pint of boiling water, and let infuse for ten minutes, then 
 strain into the preparation; return it on the hot place, and when about 
 boiling, skim thoroughly with a skimmer. Take it from the fire, pour 
 it into a punch-bowl, and serve. Punch a la Frangaise, Iced. — Have 
 a punch k la Frangaise ready, as directed, and let cool off. Pour 
 it into a small freezer, cover it, and lay it in a wooden tub filled 
 with chopped ice all around. Sprinkle the ice well with rock-salt, 
 and with the hands turn the freezer sharply around in opposite di- 
 rections. While doing this, stop every two minutes to detach the 
 punch from around the freezer (using a spatula), so that it will be 
 
 104 
 
perfectly firm. If sharply handled, fifteen minutes will suffice to 
 freeze it thoroughly, then serve in six punch-glasses, dividing it 
 equally. 
 
 89. Punch a la Czarina^ Hot. 
 
 Place in a copper or tin vessel one pound of granulated sugar, half 
 a pint of Swiss kirsch^ four ounces of St. Croix rum, and two ounces 
 of good cognac. Light this mixture with a match, and let it burn un- 
 til the sugar is dissolved, then pour in a quart of Roederer's cham- 
 pagne, not colder than fifty degrees Fahrenheit. Squeeze in the juice 
 of a good-sized, mellow orange, and add twelve thin slices of pine- 
 apple \ mix the whole well with a ladle, heat it slightly, being careful 
 it does not boil, then pour the punch into a fancy bowl, and serve hot 
 with six punch -glasses. 
 
 105 
 
90. Champagne Cup. 
 
 Squeeze the juice of half a good-sized, sound lemon into a fancy- 
 glass pitcher large enough to contain five pints; sweeten with one 
 tablespoonful of powdered sugar, then add two ponies of red curagoa, 
 one bottle of plain soda, and two slices of cucumber-rind. Pour in 
 three pints of any brand of champagne, adding about a quarter of a 
 pound of ice, then mix thoroughly with a spoon, and ornament the 
 punch nicely with strawberries, very thin slices of pineapple, a finely 
 sliced, medium -sized orange, and half a bunch of fine, fresh mint; 
 send the cup to the table with six champagne-glasses. 
 
 io6 
 
91. Claret Cup, 
 
 Have a glass pitcher holding two and a half quarts, or five pints ; 
 squeeze in the juice of three medium-sized, sound lemons, add four 
 tablespoonfuls of powdered sugar, two ponies of red curagoa, and two 
 slices of cucumber-rind, then pour in three pints of claret, and one 
 bottle of plain soda; or a pint of either Clysmic, Apollinaris, or car- 
 bonic water will answer. Mix thoroughly with a spoon, adding a 
 lump of ice weighing about three-quarters of a pound; mix again, then 
 decorate with a finely sliced orange cut into small pieces, berries of 
 any kind, and finally with half a bunch of fresh mint. Serve in six 
 punch-glasses, and the efiect will be exceedingly pretty. 
 
 107 
 
92. Sherry-tvine yelly. 
 
 Put one quart of cold water into a saucepan with half a pound of 
 granulated sugar; break in two ounces of gelatine in small pieces, and 
 grate in the rind of a medium-sized lemon, squeezing in the juice as 
 well. Mix well, and place the saucepan on the hot stove. Beat up 
 in a basin two egg whites, and add them to the other ingredients, 
 then grate in a saltspoonful of nutmeg, adding six cloves and one bay- 
 leaf, mixing well with the whip for one minute. Have ready a seam- 
 less jelly-bag (which can be purchased ready made), tie it on a jelly- 
 stand, or if none handy, two kitchen chairs will answer the purpose. 
 Stir the preparation, and when coming to a boil, set it back to a 
 
 io8 
 
cooler part of the stove to prevent it overflowing ; stir, while boiling, 
 for six minutes. Place a vessel under the jelly-bag, remove the pan 
 from the fire, and pour the whole into the bag, immediately adding to 
 it half a pint of good sherry wine, and a teaspoonful of burned 
 sugar (No. 102). Let it drain into the vessel, then return it to the 
 bag, placing another vessel underneath, then let it drain through for 
 fully two hours. Have a quart jelly-mold, pour the jelly from the 
 vessel into it, and set it aside in a cool place for two hours, then put 
 it into the ice-box to harden for two hours more. Prepare a cold des- 
 sert-dish, and after dipping the mold lightly and carefully to near its 
 edge in lukewarm water, take it up immediately, and turn it onto 
 the dish, wiping neatly the latter all around, then send to the table. 
 
 109 
 
93- Kirsch Jelly. 
 
 This jelly is to be prepared the same as the sherry- wine jelly (No. 
 92), omitting the burned sugar, and replacing the sherry wine by a 
 gill of Swiss Kirschwasser, then serving it the same. Jamaica-rum 
 Jelly. — Proceed exactly the same as for sherry- wine jelly, only substi- 
 tuting a gill of Jamaica rum for the sherry, then finish and serve the 
 same. Brandy Jelly. — To be prepared precisely the same as the 
 sherry-wine jelly, substituting a gill of good brandy for the sherry, and 
 served the same as the other jellies. Champagne Jelly. — To be made 
 the same as the sherry-wine jelly, suppressing the burned sugar, and 
 using half a pint of Delmonico's champagne, instead of the sherry. 
 To be served the same. 
 
 no 
 
94 • H<yw to Make Black Cojff^ee. 
 
 Take six light tablespoonfuls of coffee-beans \ grind them in a mill 
 neither too coarse nor too fine. Have a well -cleaned French coffee- 
 pot, put the coffee on the filter, with the small strainer over, then pour 
 on a pint and a half of boiling water, little by little, recollecting, at 
 the same time, that too much care cannot be taken to impress on those 
 making the coffee, the necessity of having the water boiling thor- 
 oughly, otherwise it were as useless to attempt the feat as to try and 
 raise musk-melons at the North Pole, notwithstanding that the coffee 
 be of the very first quality. When all the water is consumed put on 
 the cover, and let infuse slightly, but on no account must it boil again; 
 then serve in six after-dinner cups. Coffee should never be prepared 
 more than five minutes before the time to serve. 
 
 Ill 
 
95. Cafe au Lait {Coffee -with Milk). 
 
 Have a clean French coffee-filter ready on the hot range; place in 
 it four and a half ounces of freshly ground coffee, as for No. 94; then 
 gradually pour over it, all around, half a pint of boiling water; let 
 rest for three minutes, then gradually pour over two pints and a half 
 more of boiling water (taking special care that, under no circumstances, 
 should it be allowed to boil again after the water has been poured 
 over). When all dripped down, pour it into a hot coffee-pot. Take 
 three pints of good, freshly and thoroughly heated milk (but do not 
 boil it), pour it into a hot pitcher, send to the table with six hot cups 
 ^ caf^ au laity pouring into each cup half coffee and half milk. 
 
 112 
 
96. Cafe Glace {Iced Coffee), 
 
 Prepare one quart of coffee as for No. 94, and also one quart of 
 thoroughly heated milk (not boiled). Pour both coffee and milk into 
 a small ice-cream freezer. Sweeten with three tablespoonfuls of pow- 
 dered sugar; tightly cover the freezer, place it in a tub containing 
 broken ice and rock-salt a little higher than the height of the coffee, 
 then sharply turn it by the handle of the cover, in different directions, 
 for five or six minutes; neatly wipe the cover of the freezer all around 
 to avoid that any ice should fall in ; and with the aid of a ladle pour it 
 into a pitcher, and serve with six coffee-glasses, and powdered sugar 
 separately. 
 
 "3 
 
97- The a la Russe {Russian Ted), 
 
 Place in a tea-pot three heaped tablespoonfuls of English-breakfast 
 tea; pour over a little boiling water, just sufficient to cover the tea, 
 about two tablespoonfuls; let infuse for one minute, then draw the 
 water out, but do not use it. Pour in half a pony of good, old 
 Jamaica rum and three pints of boiling water; let infuse for four min- 
 utes, and then serve in cup, with a decanter of old Jamaica rum sepa- 
 rately, thin slices of lemon and powdered sugar. 
 
 This is the old Russian style. Later fashion is to flavor it with a 
 little vanilla flavor and a few drops of lemon juice. 
 
 "4 
 
98. Hotu to Make Chocolate. 
 
 Select three-quarters of a pound of good chocolate (Maillard's is 
 preferable), break it into pieces, and put them in a saucepan on the 
 stove with half a pint of boiling water; stir well with a wooden spoon, 
 and when the chocolate is thoroughly dissolved pour one quart of 
 boiling water over, using a quart of milk instead of the water when 
 chocolate and milk is desired. Let it cook well for ten minutes, then 
 serve. 
 
 "5 
 
99- Egg-Nog. 
 
 Have a punch-bowl sufficiently large to hold at least three quarts. 
 
 Crack eight very fresh eggs, separate the yolks from the whites, 
 and then with the aid of a wire-whip sharply beat up the yolks in a 
 bowl with eight tablespoonfuls of fine powdered sugar; then pour in 
 one pint of Jamaica rum and two quarts of fresh milk, continually 
 stirring with the whip while pouring in the milk; when all added, 
 sharply beat with the whip again for two and a half to three minutes. 
 
 Now beat up the whites in a bowl to a very stiff froth, and then 
 pour it over the egg-nog. Place the bowl in a cool place, and serve 
 when desired with six fine tumblers. 
 
 ii6 
 
loo. Champagne Punch, 
 
 Have a pretty champagne bowl large enough to hold three quarts. 
 
 Prepare a pot of Oolong tea (by preference) the equivalent of two 
 teacupfuls; lay it aside until cool, without placing it on the ice, etc. 
 Pour one pony of eurak into the bowl (which can be obtained at Park 
 & Tilford's, Acker, Merrall & Condit's or, I think, at any pharma- 
 cist's), two wineglassfuls of Rhein wine, one pony of brandy, one 
 pony of maraschino, one bottle of cold plain soda, and one quart of 
 champagne, and then strain in the prepared tea also. Mix the whole 
 thoroughly together with a ladle; then put in the punch a piece of 
 clean and clear ice of about one pound. Peel a fine, medium-sized, 
 sound banana, slice it into thin slices, scatter them all over the punch. 
 Neatly peel and slice, also, a fine, juicy, sound orange, and spread the 
 slices all over the punch, and then send it to the table with six fine 
 punch-glasses. 
 
 117 
 
APPENDIX. 
 
 loi. Glace Royale for Allumettes. 
 
 Put into a small bowl half the white of a raw ^gg and two ounces 
 of extra fine sugar, and beat well with a spatula. Drop in carefully 
 just one drop, and no more, of lemon juice; beat again for five min- 
 utes, until thickened; it will then be ready for use. 
 
 119 
 
I02. Burned Sugar. 
 
 Put into a small iron omelet-pan half a pound of granulated sugar, 
 and place on a slow stove to burn thoroughly for thirty minutes. Re- 
 move the pan to the table to cool slightly for five minutes, and then 
 add half a pint of boiling water, mixing well with an iron spoon. Re- 
 place the pan on the stove, and boil for five minutes, stirring continu- 
 ally; then strain the sugar through a sieve into a vessel, and put in a 
 cold place to cool thoroughly. Pour it into a bottle, and use when 
 required. Burned sugar prepared this way will keep in perfect 
 condition for several weeks. 
 
 1 20 
 
103. Stewed Apples. 
 
 Take six fine, sound Middletown pippin apples, peel them neatly, 
 and with an apule-corer core them thoroughly, then cut each apple 
 into four quarters, and lay them in a saucepan with a pint of cold water, 
 adding half a pound of granulated sugar. When the contents of the 
 pan come to a boil, skim well, and then flavor with the juice of half 
 an orange, or the same quantity of lemon, and a saltspoonful of ground 
 cinnamon can also be added. When flavored, let cook for five minutes 
 longer, and with a spatula stir slowly from the bottom to avoid mash- 
 ing the apples. Remove from the fire, pour into a china bowl, and 
 cool off" thoroughly before serving. 
 
 121 
 
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