RECIPES. (continued 3)

390. Soft Clams à 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 minutes. Break three egg 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.

391. Canapé 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 tablespoonfuls of flour, stirring constantly for two minutes; then add one 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 vessel, and let cool for fifteen minutes. Place a tablespoonful of good butter in a sautoire on a hot stove, mix in well together one tablespoonful 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 quarter of an inch thick. Divide the prepared cheese, etc., into six equal parts, giving them a ball-shaped form two inches in diameter. Arrange 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.

392. 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, stirring carefully, and moisten with half a pint of the scallop liquor; if none, white broth (No. 99) will answer. Let reduce while stirring, then season with a good pinch of salt, and half a pinch of white pepper, 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 minutes, and serve on a hot dish with a folded napkin garnished with parsley-leaves.

393. Edible Snails à 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. 254), 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 together 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 pepper, and knead well. Fill each shell with a little of this mixture, replace 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.

394. Edible Snails à l’Italienne.

—Prepare the snails as for the above, leaving them in their shells; drain, and put them in a saucepan with white wine and a little strong Espagnole sauce (No. 151), a few chopped, fried onions and finely minced mushrooms. Season well with a pinch of salt, cook for a few minutes, and serve.

395. Edible Snails à la Provençale.

—Prepare the snails as for No. 393; fry a little chopped onion with oil, add the snails taken from the shells, a little white wine, two cloves of chopped garlic, a little fresh bread-crumbs, and chopped parsley. Cook, add the juice of a lemon; then serve.

396. Terrapin à la Baltimore.

—Prepare two medium-sized terrapins as for No. 60, make half a pint of mirepoix (No. 138), 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 finish with an ounce of fresh butter, also the juice of a lemon.

397. Terrapin à la Maryland.

—Carefully cut up two terrapins as described in No. 60; 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 constantly, while thoroughly heating, but without letting it come to a boil. Pour into a hot tureen, and serve very hot.

Terrapin à la Newburg

is prepared exactly the same as above (No. 397), only substituting two raw egg yolks for the three boiled egg yolks, and adding two sound, sliced truffles while heating.

398. 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 maître d’hôtel butter (No. 145) over, and send to the table immediately.

399. Frogs à 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. 160), 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.

400. 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 tablespoonful 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 (No. 1185). 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 desired sauce.

401. Frogs à l’Espagnole.

—Trim nicely eighteen fine, fresh, medium-sized frogs’ feet; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add half a glassful of white wine. Let cook for five minutes, then put in it half an empty green pepper and two freshly peeled tomatoes, all cut up into small pieces; cook for ten minutes longer, then dress the frogs on a hot dish, and send to the table.

402. Broiled Shad’s Roe, 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 breaking, 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 maître d’hôtel butter (No. 145) over; decorate with six slices of broiled bacon (No. 754), and six quarters of lemon; then send to the table.

403. 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 maître d’hôtel butter (No. 145) over, decorate with six quarters of lemon, and serve.

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 teaspoonful.

EGGS.

404. 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.

405. 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.

406. Scrambled Eggs with Asparagus-tops.

—To be prepared exactly the same as for No. 405. After the eggs have been well mixed with butter in the pan, there is added a quarter of a bunch of freshly boiled asparagus-tops.

407. 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 without stopping. Turn into a hot tureen and serve.

408. 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. 405, mixing with the above prepared beef. Any kind of garnishing may be added to the scrambled eggs.

409. Scrambled Eggs with Chicory.

—Blanch for fifteen 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. 99), 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 croûtons (No. 133) around the dish.

410. Eggs à la Livingstone.

—Cover six pieces of cut toast with pâté-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 405), add two tablespoonfuls of demi-glace around the dish and serve (No. 185).

411. Eggs à la Bourguignonne.

—Place in a saucepan one tablespoonful of meat-glaze with one pint of broth (No. 99), or consommé (No. 100). 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.

412. 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 egg, 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 minute 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.

413. Fried Eggs for Garnishing.

—Pour half a gill of sweet oil into the frying-pan; when the oil is hot break in one egg, carefully closing up the white part with a skimmer, 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.

414. 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 containing 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 vinegar. Pour this over the eggs, and send them to the table.

415. 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. 1190) ready, cut a piece 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 serve.

416. Eggs à la Béchamel.

—Pour one pint of béchamel (No. 154) into a saucepan, and put it on the hot stove. Cut twelve hard-boiled eggs in halves, add them to the hot béchamel; 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 croûtons (No. 133).

417. Eggs à 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. 151), add three ounces of cooked, tender ham, or cooked kidneys cut up finely, and then send to the table.

418. 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 egg yolks, a good pinch of salt, half a pinch of white pepper, and a pinch of grated nutmeg. 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.

419. Eggs à 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 spatula; then add twelve sliced, hard-boiled eggs, and heat together thoroughly for two minutes without letting it boil again; pour on a hot dish and serve.

420. Eggs à 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. 471), and serve immediately.

421. Eggs à la Valencienne.

—Put into a saucepan half a pint of hot, boiled rice, half a pint of hot tomato sauce (No. 205), 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 send to the table at once.

422. Eggs à la Provençale.

—Pour two tablespoonfuls of oil into a small frying-pan, and set it on the fire. When well heated, break one egg 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 egg 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 minutes), then pare them nicely, and serve crown-shaped on a dish, putting a piece of fried bread between every other one. Pour over half a pint of reduced Espagnole (No. 151), to which has been added the zest of a lemon, and six sliced mushrooms, and serve very hot.

423. Eggs en Filets.

—Mix in a dish that can be put in the oven (a silver one by preference) twelve raw egg 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 (No. 1186). 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.

424. Eggs à la Finoise.

—Pour a pint of good tomato sauce (No. 205) 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. 404, 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.

425. Eggs au 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 the hot stove; then place them in the oven for one and a half minutes. Take out, and place the dish on another, and serve.

426. Eggs with Fresh Mushrooms.

—Peel, wash, and drain a quarter of a pound of fine, fresh mushrooms. 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 quarter of a glassful of good Madeira wine; reduce to one-half, which will take two minutes; add now a gill of béchamel sauce (No. 154), and let come to a boil again. Prepare twelve fresh-poached eggs, as in No. 404; pour the sauce on a hot serving-dish, keeping the mushrooms 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.

427. Eggs with Celery.

—Boil for fifteen minutes, in a quart of white broth (No. 99), 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 béchamel sauce (No. 154), let come to a boil. Poach twelve fresh eggs exactly as in No. 404, neatly arrange them on a hot dish, crown-like. Pour the celery sauce right in the centre, and serve very hot.

428. 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 béchamel sauce (No. 154); let come to a boil. Prepare twelve heart-shaped croûtons (No. 133); 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 croûtons will just reach up to the edge of the dish equally all around. Prepare twelve poached eggs exactly the same as in No. 404; dress an egg on each croûton. 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 seconds; lay one slice on top of each egg, and immediately send to the table.

429. Eggs with Tarragon.

—Blanch for one minute in a sautoire a quarter of a bunch of tarragon-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. 450, and roll it on a hot serving dish. Prepare a little roux with flour and butter (No. 135), moisten with half a pint of strong broth and a glassful 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.

430. 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. 185), and let cook for five minutes; make an omelet of twelve eggs, as for No. 450, and when ready to finish, pour the livers in the centre, reserving two tablespoonfuls 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.

431. 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. 450. 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. 185); and serve very hot.

432. Eggs à 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 the 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 baking-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. 151) to the eggs, and serve.

433. Eggs à 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.

434. Eggs à la Régence.

—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. 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.

435. Eggs 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 croûtons (No. 133), set it on another dish, and serve very hot.

436. Eggs en Panade.

—Cut out twelve round pieces of bread-crumbs, each one measuring 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 tablespoonfuls 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.

437. Eggs à la Meyerbeer.

—Butter a silver dish and break into it twelve fresh eggs; or, if desired, use six small silver dishes, breaking two eggs into each one; then cook them on the stove for two minutes. Cut six mutton kidneys in halves, broil or stew them according to taste, then add them to the eggs, and serve with half a pint of hot Périgueux sauce (No. 191) thrown over.

438. Eggs à la Reine.

—Prepare twelve eggs as for the above (No. 437), 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. 210), heat it up well, but do not let it boil; then pour over the eggs and serve immediately.

439. Eggs à la Turque.

—Cook twelve eggs the same as for No. 437, 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 glassful of good Madeira wine. Reduce it to one half, then add one gill of hot Madeira sauce (No. 185), heat up a little, and then pour the sauce over the eggs and serve.

440. Eggs à l’Impératrice.

—Cook twelve eggs exactly as in No. 437, arranging six small slices of pâté-de-foie-gras, one on top of each egg, and serving very hot.

441. Eggs à la Suisse.

—Fry twelve eggs as for No. 437; after cooking for two minutes, cover with half a pint of hot tomato sauce (No. 205), and add three cooked sausages, cut in two, also a little grated cheese, then send to the table.

442. Eggs à la Chipolata.

—Prepare twelve eggs as for No. 437, and cover them with a pint of hot Chipolata garnishing (No. 232), and serve very hot.

443. Eggs à l’Alsacienne.

—Fry twelve eggs as for No. 437, 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.

444. Eggs à l’Aurore.

—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 nutmeg, the same of ground spice, and three raw egg yolks; pound all well together. Mince the whites, and put them in a sautoire with a pint of well reduced béchamel (No. 154), cook without boiling, although 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 egg, and put in the oven to brown for about four minutes; then serve.

445. Eggs à 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 finely 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, remove it from the oven, lay the dish on top of another, wipe the sides carefully, and serve immediately.

446. Eggs à 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 preparation, and let heat together without boiling for two minutes; finish with a teaspoonful of diluted mustard, and then serve.

447. Eggs à la Bennett.

—Cut twelve hard-boiled eggs lengthwise, remove the yolks, and place them in a bowl with two ounces of good butter, a teaspoonful of anchovy essence, and a pinch of chopped chives. Beat well together, and fill the whites with it, besprinkle 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. 185) thrown over.

448. Eggs à la 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. 185), season with a pinch of salt and a 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 a light 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 minutes before sending to the table.

449. Eggs à la Duchesse.

—Place a quarter of a pound of powdered sugar in a saucepan, adding 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 remove the lemon peel and cinnamon, and add half a teaspoonful of orange-flower water. Beat together, then strain twelve egg 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.

450. 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 movement turn the pan right over the centre of the dish, and send to the 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 saltspoonful 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.

451. 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 thoroughly without stopping for four minutes; melt one ounce of good butter in a frying-pan on the hot stove; when it is melted, and begins 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 towards the centre, turn it on a hot dish, and serve.

452. 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. 210); season with half a pinch of salt. Make a plain omelet with twelve eggs as for No. 450, 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.

453. 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. 450, 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.

454. 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 béchamel (No. 154), and let cook for five minutes. Make an omelet with twelve eggs as for No. 450, 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.

455. Crab Omelet.

—Proceed exactly the same as for the above (No. 454), substituting six ounces of crab meat cut into small pieces for the lobster.

456. 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 the 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 gently for three minutes; let rest for one minute longer. Bring up the two opposite sides, turn it carefully on a hot dish, and serve.

457. Tomato Omelet à la Provençale.

—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 (No. 1027), 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. 456).

458. 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. 450.

459. 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. 450.

460. Omelet au Cèpes.

—Fry six cèpes, 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 cèpes, and make an omelet as for No. 450.

461. Smoked Beef Omelet.

—Fry two ounces of finely mixed, smoked beef in a frying-pan, with half an ounce of butter, add twelve well-beaten eggs, and make an omelet as for No. 450.

462. 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. 450.

463. Kidney Omelet.

—Stew on the hot stove three minced kidneys, with a quarter of a pint of Madeira wine sauce (No. 185), let cook for three minutes. Make a plain omelet with twelve eggs as for No. 450, fold the opposite 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.

464. Chicken Liver Omelet.

—The same as for the above (No. 463), substituting six minced chicken livers for the kidneys.

465. Sausage Omelet.

—Skin three raw sausages, then put them in a saucepan with a quarter 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. 450, 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. 185), poured around the omelet.

466. Omelet Bonne Femme.

—Cut one ounce of salt pork into small square pieces, also two tablespoonfuls 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. 450; turn on a hot dish, and serve.

467. Omelet Raspail.

—Chop one raw onion very 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 (No. 205) and a tablespoonful of grated bread-crumbs; season with a pinch of pepper and the third of a pinch of salt. Make a plain omelet with twelve eggs as for No. 450, fold up the opposite side, fill it with the preparation, fold the other side up, turn it on a hot dish, and serve.

468. 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. 450, 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.

469. 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. 450; 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.

470. Omelet Régence.

—Make an omelet with twelve eggs as for No. 450, and when nearly cooked, fold up the opposite side, then fill the centre with a quarter of a pint of hot Régence garnishing (No. 434), fold the other side up; turn on a hot dish, pour the sauce around, and serve hot.

471. Omelet à 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. 185), 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.

472. Omelet à l’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 (No. 205); let cook for fifteen minutes. Make a plain omelet with twelve eggs, as for No. 450, 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.

473. Omelet Mexicaine.

—Have a pint of velouté sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 149) about the size of an egg, 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. 450, 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 both sides with the rest of the shrimps, pouring the balance around the dish; then send to the table.

474. Omelet Soufflée, 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 possibly 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 egg whites in the copper basin, which will take from twelve to fifteen minutes. Remove 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 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 care 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 sprinkle 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.

475. Sweet Omelet.

—Beat and sweeten with one ounce of sugar twelve eggs; make an omelet as for No. 450, 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.

476. Omelet au Kirsch, or Rum.

—Make a sweet omelet with twelve eggs as for the above (No. 475); when completed and glazed, throw around it a glassful of kirsch, and set the omelet on fire; serve it while burning. Rum omelet is prepared exactly the same way, substituting rum for kirsch.

477. Omelet Célestine.

—Pulverize six macaroons, put them in a bowl, adding three tablespoonfuls of apple jelly (No. 1327) and one spoonful of whipped cream (No. 1254); mix well with the spatula. Make a sweet omelet as for No. 475, 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 (No. 1231) cut in two, also a cupful of whipped cream (No. 1254), the latter poured into a paper-funnel, and piped over in any design the fancy may dictate.

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 teaspoonful.

BEEF.

478. Braised Beef à la Morlaisienne.

—Procure a rump-piece of beef weighing three pounds, lard it with four large pieces of salt pork, seasoned with a pinch of chopped parsley and a crushed garlic. Lay the beef in a saucepan, with pieces of salt pork or fat at the bottom, add one sliced onion, the round slices of one carrot, one sprig of thyme, and a bay-leaf; season with a pinch of salt and half a pinch of pepper, then cover, and brown it well on both sides for ten minutes. Moisten with half a pint of white broth (No. 99) and half a pint of Espagnole sauce (No. 151), then cook for one hour. When finished, lay it on a dish, garnishing with six stuffed cabbages (No. 919). Skim off the fat, strain the gravy, and pour the sauce over, or else serve it in a separate sauce-bowl.

479. Braised Beef à la Mode.

—Lard and prepare a piece of beef weighing three pounds as for the above (No. 478). Let it marinate for twelve hours in the juice of half a lemon, with one good pinch of salt, the same quantity of pepper, one sprig of thyme, two bay-leaves, and half a bunch of parsley-roots. Put the meat in a saucepan with half an ounce of butter, and let both sides brown well for ten minutes; take it out and lay it on a dish, then add to the gravy about two tablespoonfuls of flour, stirring it well, and moisten with one quart of broth (No. 99), mingling it carefully while the sauce is boiling. Replace the beef in the saucepan with two sliced carrots and twelve small glazed onions (No. 972), and cook for one hour, adding a strong bouquet (No. 254), a glassful of claret wine, if desired, and a little crushed garlic, also half a pinch of salt, and the third of a pinch of pepper. Serve on a hot dish, skim the fat off the gravy, straining it over. Arrange the carrots and onions in clusters around the dish, and serve.

All braised beef to be prepared exactly the same, only adding different garnishings.

480. Braised Beef à la Providence.

—Braise a piece of beef of three pounds, as for No. 479, adding a quarter of a cooked cauliflower, half a cupful of flageolet-beans, and a cupful of cooked carrots cut with a vegetable-scoop five minutes before serving. Place the vegetables with the skimmed gravy in a pan, reduce for five minutes. Dress the beef on a hot dish, arrange the vegetables in four heaps, one at each end of the dish and one on each side of it. Pour the gravy over the beef, and serve.

481. Braised Beef à l’Orsini.

—Braise a piece of beef as for No. 479, serve it on a dish garnished with rice, prepared as follows: with some cold risotto (No. 1017) form six balls the size of an egg; roll them in bread crumbs, then dip them in beaten eggs, lard them with half-inch slices of cooked, smoked tongue, and fry in hot fat for three minutes. Serve these round the beef, with its own gravy well skimmed and strained over.

482. Braised Beef à la Flamande.

—Prepare the beef as for No. 479, and serve it decorated with clusters of a quarter of a cooked, red cabbage, two cooked carrots, and two turnips, all sliced. (Red cabbage, carrots, and turnips should always be cooked separately).

483. Braised Beef en Daube.

—Add to a piece of braised beef, as for No. 479, one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions (No. 972), also one cut-up turnip. Put all these ingredients in the saucepan with the beef, three-quarters of an hour before serving.

484. Braised Beef à la Bignon.

—Braise a piece of beef as for No. 479. Take six large potatoes and pare them as round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them slightly for three minutes on a quick fire, and then fill them with any kind of forcemeat handy; place them in the oven with two tablespoonfuls of clarified butter, and bake well for twenty minutes. Serve them around the beef, three on each side of the dish.

485. Braised Beef, Russian Sauce.

—Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate.

486. Smoked Beef à la Crême.

—Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of béchamel (No. 154), and serve as soon as it boils. (Do not salt it).

487. Beefsteak Pie à l’Anglaise.

—Slice two pounds of lean beef in half-inch-square slices, add two sliced onions, and stew together in a saucepan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix well; moisten with one quart of water or white broth (No. 99), still stirring. Season with a pinch each of salt and pepper, and add a bouquet (No. 254); let cook for twenty minutes, take out the bouquet, and fill a deep dish with the above preparation. Cut two hard-boiled eggs in slices, and lay them on top, cover with pie-crust (No. 1077), glaze the surface with egg yolk, and bake a light brown color for about eight minutes in the oven; then serve.

488. Beefsteak Pie à l’Américaine.

—Proceed the same as for No. 487, but using in place of the eggs one pint of potatoes cut with a vegetable-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same length of time.

489. Corned Beef with Spinach.

—Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve with boiled spinach à l’Anglaise (No. 940).

490. Corned Beef with Kale-sprouts.

—The same as for the above, only adding two quarts of kale-sprouts, half an hour before the beef is cooked, then arrange the cooked kale-sprouts on a dish, and put the corned beef over, and serve.

491. Sirloin Steak, or Entrecôte à la Bordelaise.

—Procure two sirloin steaks of one pound each; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire; broil them for six minutes on each side, and then place them on a hot serving-dish. Pour a pint of Bordelaise sauce (No. 186) over the steaks, being careful to have the rounds of marrow on top of the steaks unbroken, and serve very hot. (Broiled sirloin steaks are all to be prepared as above, only adding different sauces or garnishings).

492. Sirloin Steak à la Béarnaise.

—Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Béarnaise sauce (No. 166), and serve.

493. Sirloin Steak à la Moëlle.

—Broil two sirloin steaks as for No. 491, take half a pint of Madeira sauce (No. 185), and to it add six drops of tarragon-vinegar, also the marrow of one marrow-bone cut in round slices. Boil once only, then pour the sauce over the steaks, and serve very hot.

494. Sirloin Steak Larded à la Duchesse.

—Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt and a third of a pinch of pepper. Line a baking-dish with some pork-skin, one medium-sized, sliced carrot, half a bunch of well-cleaned and pared parsley-roots, one peeled, sound, sliced onion, one sprig of thyme, and a bay-leaf. Place the sirloin on top, and put it in the oven to roast for thirty minutes. Take from out the oven, dress on a hot dish, leave it at the oven door; add half a pint of white broth (No. 99) or consommé (No. 100) to the gravy, boil it for two minutes, skim the fat off, strain the gravy into a sauce-bowl, and serve separate.

495. Sirloin Steaks à la Parisienne.

—Broil two sirloin steaks as for No. 491, and serve surrounded with one pint of cooked Parisian potatoes (No. 986), and half a gill of maître d’hôtel butter (No. 145).

496. Sirloin Steaks aux Cêpes.

—Lay two broiled sirloin steaks, as for No. 491, on a hot dish; cut six medium-sized cêpes into quarter pieces, put them in a frying-pan with one tablespoonful of oil, and fry for two minutes with one finely chopped shallot and a quarter of a clove of crushed garlic. Add these ingredients to half a pint of Madeira sauce (No. 185), and boil for two minutes longer, then pour over the steaks, besprinkle with a teaspoonful of chopped parsley, and serve.

497. Sirloin Steak, with Green Peppers.

—Dish two broiled sirloin steaks (No. 491), and pour over them a sauce made as follows: empty three green peppers, mince them very fine, suppressing the seeds, and put them in a stewpan with a tablespoonful of oil. Cook for about three minutes, moistening with half a pint of Madeira sauce (No. 185); cook for five minutes longer, then pour the sauce over the steaks, and serve.

498. Sirloin Piqué à la Bordelaise.

—Proceed the same as for No. 491, adding a pint of Bordelaise sauce (No. 186) separately.

499. Sirloin Piqué, Marrow sauce.

—The same as for No. 491, only serving with a pint of hot marrow garnishing (No. 244) separately.

500. Minced Beef à la Provençale.

—Cut into small slices a piece of beef weighing one pound and a half, put them in a saucepan with two tablespoonfuls of oil and two medium-sized, chopped onions; brown them together for five minutes, then add two tablespoonfuls of flour, and cover with a pint and a half of white broth (No. 99). Stir well and put in two cut-up tomatoes, two crushed cloves of garlic, and six finely shred mushrooms; season with a good pinch of salt and a pinch of pepper; place the lid on the pan. Let cook for twenty minutes, then dress on a hot dish. Arrange six heart-shaped croûtons (No. 133) around the dish, and serve.

501. Minced Beef à la Portugaise.

—The same as for the above, only leaving out the mushrooms, and garnishing with six timbales prepared as follows: thoroughly clean the interiors of six small timbale-molds, then butter them well inside. Fill them up half their height with hot, boiled rice, well pressed down, so that when unmolding they will hold perfectly firm. Place them in the hot oven for two minutes. Unmold and arrange them around the dish at equal distances; dress six small, hot, roasted tomatoes (No. 1028), one on top of each column of rice, and then serve.

502. Minced Beef à la Catalan.

—Proceed as for No. 500, browning the meat in oil, and adding two very finely chopped shallots, one onion, and a green pepper cut into pieces. When well browned, after five minutes, put in a pint of Espagnole sauce (No. 151), half a pinch of salt, and the same of pepper. Cook again for fifteen minutes and serve, with a teaspoonful of chopped parsley strewn over.

503. Broiled Tenderloin of Beef.

—Procure two and a half pounds of tenderloin of beef; pare, cut it into three equal parts, flatten a little, then place them on a dish, and besprinkle with a pinch of salt, and the same of pepper. Baste them with one teaspoonful of sweet oil; roll them well, and put them on the broiler on a moderate fire; let cook for five minutes on each side; then place them on a hot dish, and use any kind of sauce or garnishing desired.

All broiled tenderloins are prepared the same way.

504. Broiled Tenderloin à la Chéron.

—Broil three tenderloin steaks, as for No. 503; lay them on a dish on the top of a gill of hot Béarnaise sauce (No. 166), place on each steak one hot artichoke-bottom filled with hot Macédoine (No. 1032), pour just a little meat-glaze (No. 141) over, and serve.

505. Tenderloin à la Nivernaise.

—Broil three tenderloin steaks, as for No. 503; put them on a hot dish, with half a pint of garnishing of mushroom sauce (No. 230); lay six poached eggs (No. 404) on top, and serve.

506. Tenderloin à la Florentin.

—Prepare three fillets the same as for No. 503; pour a gill of hot Madeira sauce (No. 185) over the steaks, and garnish with three hot artichokes à la Florentin (No. 903), and serve.

507. Tenderloin à la Trianon.

—Broil three fillets, as for No. 503; pour half a pint of Béarnaise sauce (No. 166) over, and garnish with four slices of truffles on each; also a little meat-glaze (No. 141), and serve.

508. Broiled Tenderloin aux Gourmets.

—Have three tenderloin steaks prepared as for No. 503; when taken from the broiler, place them on a warm dish, and have already prepared the following garnishing: put in a saucepan one pint of Madeira sauce (No. 185); add to it two truffles cut into square pieces, four mushrooms, an artichoke-bottom, and a small blanched sweetbread, either from the throat or heart, all well minced together. Cook for ten minutes; then pour this over the hot serving-dish. Dress the fillets over, and serve.

509. Mignons Filets à la Pompadour.

—After procuring two and a half pounds of fine, tender fillet of beef, pare it nicely all around; then cut it into six equal, small fillets. Flatten them slightly and equally. Place on a dish, season with a pinch of salt and half a pinch of pepper, evenly divided. Place them in a pan on the hot range, with half a gill of clarified butter, and cook them for four minutes on each side. Prepare a pint of Béarnaise sauce, as in No. 166. Dress three-quarters of it on a hot dish (reserving the other quarter for further action). Lay six round-shaped pieces of bread-croûtons, lightly fried in butter, over the Béarnaise sauce; dress the six fillets, one on top of each croûton; arrange then six warm artichoke-bottoms right in the centre of the fillets. Fill up the artichokes with a tablespoonful of hot Jardinière (No. 1033). Evenly divide the remaining quarter of a pint of hot Béarnaise sauce over the Jardinière. Cut into six even slices one good-sized, sound truffle; place one slice on the top of each, right in the centre of the Béarnaise sauce, and send to the table as hot as possible.

510. Mignons Filets à la Moëlle.

—Prepare and fry six small fillets as for the above (No. 509) for three minutes on both sides; lay them on a dish, adding one pint of hot Madeira sauce (No. 185) with six drops of tarragon-vinegar and eighteen round slices of marrow. Let boil once only; then pour the sauce around the dish, dressing the marrow on top of the fillet, and serve.

511. Mignons Filets, Marinated, Russian Sauce.

—Trim nicely and lard six fillets of beef—tail ends weighing each a quarter of a pound—steep them in a cooked marinade (No. 139) for twelve hours; then drain, and cook them in a sautoire, with one ounce of clarified butter, for three minutes on each side, and serve with one pint of Russian sauce (No. 211) on the dish, and the fillets on top.

512. Mignons Filets à la Bernardi.

—Prepare six small fillets, as directed for No. 509; cook them for three minutes on each side; then lay them on a dish and pour over half a pint of hot Madeira sauce (No. 185). Serve with six small croûstades (No. 264), garnished with Macédoine (No. 1032), and six large game quenelles (No. 228).

513. Mignons Filets à la Bohémienne.

—Lay on a dish six small fillets prepared the same as for No. 509. Pour over them half a pint of hot Madeira sauce (No. 185). Make six small croûstades (No. 264), fill them with a cooked macaroni à la creme (No. 954) cut into small pieces; also two tablespoonfuls of grated cheese. Cover them with a round slice of cooked smoked tongue, and garnish the steaks with these.

514. Mignons Filets à la Parisienne.

—Pare nicely six small fillets; cook three minutes, as directed in No. 509; put half a pint of Madeira sauce (No. 185) in a saucepan, with two truffles and six mushrooms, all cut in slices. Let cook for ten minutes. Nicely arrange six small, round croûtons on the hot dish; dress the fillets over them, and pour the sauce around, but not over them; then serve.

515. Mignons Filets aux Pommes-de-terre Parisiennes.

—When cooked the same as the above, for three minutes, pour over the fillets placed on a dish half a gill of good maître d’hôtel butter (No. 145) thickened with some meat-glaze (No. 141), and garnish with half a pint of Parisian potatoes (No. 986.)

516. Tenderloin Piqué à la Duchesse.

—Procure four pounds of tenderloin; pare it well, and lard it, using a fine needle. Line the bottom of a roasting-pan with some pork-skin, one sliced onion, one sliced carrot, and half a bunch of well-washed parsley-roots. Place the tenderloin on top; add a pinch of salt, and roast it in a brisk oven for thirty-five minutes, basting it occasionally with its own juice. Dish it up, skim the fat off the gravy, then strain it over the fillet, and pour half a pint of good Madeira sauce (No. 185) over, and garnish with six potatoes Duchesse (No. 1006).

517. Tenderloin Piqué à la Portugaise.

—Roast four pounds of tenderloin as in No. 516, lay it on a hot dish, arrange six stuffed tomatoes (No. 1023) around the tenderloin at equal distances. Put in a saucepan half a pint of tomato sauce (No. 205), and one gill of demi-glace (No. 185). Let boil for one minute, then pour it into a sauce-bowl and serve separate.

518. Tenderloin of Beef, Piqué à la Provençale.

—Roast four pounds of tenderloin as for No. 516, slice half a pint of cêpes, and add them to half a pint of Madeira sauce (No. 185) with one crushed clove of garlic. Pour the sauce onto a dish, lay the tenderloin on top, and decorate with some twisted anchovies, and twelve stoned olives laid on each one; then serve.

519. Roast Tenderloin à la Hussard.

—Procure four pounds of fillet of beef, pare it nicely, and season with one pinch each of salt and pepper; butter the surface lightly, and lay it in a roasting-pan, and put it to cook for ten minutes in a brisk oven, then set it aside to cool, and afterwards lay on it some very fine chicken forcemeat (No. 226), besprinkle with fresh bread-crumbs, and baste with three tablespoonfuls of clarified butter. Roast it again for thirty-five minutes, and serve with three-quarters of a pint of the following Hussard garnishing on the dish.

Put in a saucepan on the hot stove half a pint of Madeira sauce (No. 185), a gill of tomato sauce (No. 205), six good-sized, sound mushrooms, cut into small pieces, twelve godiveau quenelles (No. 221), and three ounces of cooked, smoked beef-tongue, cut in round pieces. Let all cook together for five minutes, and use when required.

520. Tenderloin Piqué à la Sevigne.

—Roast a piece of tenderloin as for No. 519; when done and laid on a dish, pour over it half a pint of good Madeira sauce (No. 185), and decorate with six small bouchées filled with spinach (No. 588).

521. Tenderloin Piqué à l’Egyptienne.

—Roast a piece of tenderloin as for No. 519, lay it on a dish, pouring over it half a pint of good Madeira sauce (No. 185). Garnish one side of the dish with three roots of boiled celery—the white part only—and the other side with eighteen cooked gumbos (No. 1030), then serve.

522. Tenderloin Piqué à la Richelieu.

—Exactly the same as for No. 519, only adding one pint of hot Richelieu sauce under the fillet (No. 539), and serve.

523. Tenderloin Piqué à la Bernardi.

—Take a four-pound piece of tenderloin, lard it—using a small larding needle—with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over half a pint of good, hot Madeira sauce (No. 185), and garnish with three artichoke-bottoms, filled with hot Macédoine (No. 1032), three bouchées filled with spinach (No. 588), and three large game quenelles (No. 228). Arrange these to represent one single bouquet, and serve.

524. Porterhouse Steak.

—Procure two porterhouse steaks of one and a half pounds each—see that they are cut from the short loin—flatten them well, pare and trim, and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonful of oil; roll well, and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour one gill of maître d’hôtel butter (No. 145) over, and serve with a little watercress around the dish.

525. Double Porterhouse Steak.

—Have a fine porterhouse steak of three pounds, and proceed as for No. 524. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above.

526. Hamburg Steak, Russian Sauce.

—Take two pounds of lean beef—the hip part is preferable—remove all the fat, and put it in a Salisbury chopping machine; then lay it in a bowl, adding a very finely chopped shallot, one raw egg for each pound of beef, a good pinch of salt, half a pinch of pepper, and a third of a pinch of grated nutmeg. Mix well together, then form it into six flat balls the size of a small fillet. Roll them in fresh bread-crumbs, and fry them in the pan with two tablespoonfuls of clarified butter for two minutes on each side, turning them frequently and keeping them rare. Serve with half a pint of Russian sauce (No. 211) or any other desired.

527. Roast Beef.

—In order to have a fine piece of beef cooked to perfection, and at the same time have it retain all its juices, purchase, from a first-class butcher only, a three-rib piece near the short loin part. Saw off the spine, also the bones of the three ribs to one inch from the meat, so as to have it as nearly a round shape as possible. Season with one and a quarter pinches of salt, divided equally all over, tie it together, and place it lengthwise in a roasting-pan. Pour a tablespoonful and a half of water into the pan so as to prevent its burning, then a few very small bits of butter can be distributed on top of the beef, if so desired. Set it in a rather moderate oven, and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy. Remove it from the oven, untie, and dress it on a very hot dish, skim the fat from the gravy, and pour in two tablespoonfuls of broth, heat up a little, strain the gravy into a sauce-bowl, and send to the table.

The parings from the beef can be utilized for soup-stock; nothing need be wasted.

528. Corned Beef Hash à la Polonaise.

—Brown in a saucepan two onions, with one ounce of butter; add one pound of cooked, well-chopped corned beef, and one pint of hashed potatoes. Moisten with a gill of broth, and a gill of Espagnole (No. 151). Season with half a pinch of pepper and a third of a pinch of nutmeg; stir well and let cook for fifteen minutes, then serve with six poached eggs on top (No. 404), and sprinkle over with a pinch of chopped parsley.

529. Corned Beef Hash au Gratin.

—Make a hash as for the above, (No. 528), put it in a lightly buttered baking-dish, and besprinkle with rasped bread-crumbs. Moisten slightly with about one teaspoonful of clarified butter, and bake in the oven for fifteen minutes, or until it obtains a good brown color; then serve.

530. Corned Beef Hash à la Zingara.

—The same as for No. 528, adding to the hash two good-sized, freshly peeled, and cut-up tomatoes (or half a pint of canned), one bruised clove of garlic, and one pinch of chopped parsley. Let all cook together for fifteen minutes; then serve.

531. Corned Beef Hash en Bordure.

—Form a border around a baking-dish with mashed potatoes (No. 998), set it for two minutes in the oven, then fill the centre with hot corned beef hash (No. 528). Besprinkle the top with one pinch of chopped parsley, and serve.

532. Beef-Tongue à la Gendarme.

—Boil a fresh beef-tongue in the soup-stock for one hour and a half. Skin it, then place it on a dish, adding one pint of Gendarme garnishing, made by pouring a pint of Madeira sauce (No. 185) into a saucepan. Put it on the hot stove, and add twelve small godiveau quenelles (No. 221). Cut up six small, sound pickles, four mushrooms, and two ounces of smoked beef-tongue; add these to the sauce, and let cook for five minutes, stirring it lightly, then serve.

533. Beef-Tongue, Sauce Piquante.

—The same as for the above, No. 532. When the tongue is ready, decorate it with pickles, and serve with a pint of sauce piquante (No. 203) separate, instead of the other garnishing.

534. Beef-Tongue, Napolitaine.

—The same as for No. 532, adding one pint of hot Napolitaine garnishing (No. 195), instead of the other garnishing.

535. Beef-Tongue à la Jardinière.

—The same as for No. 532, adding one pint of hot Jardinière (No. 1033), in place of the other garnishing.

536. Beef-Tongue, with Spinach.

—The same as for No. 532, substituting one pint of spinach with gravy (No. 943) for the other garnishing.

537. Beef-Tongue, au Risotto.

—The same as for No. 532, only adding one pint of hot Risotto (No. 1017) for the other garnishing.

538. Beef-Tongue à la Milanaise.

—The same as for No. 532, only substituting one pint of Milanaise garnishing (No. 251) for the other.

539. Roulade of Beef à l’Ecarlate.

—Procure six pounds of fine brisket of prime beef; roll it up as close as possible, so as to have it very firm, then firmly tie it around. Put in a saucepan one sound, peeled onion, one well-washed and scraped, sound carrot, both cut into thin slices, one sprig of thyme, one bay-leaf, three cloves, and a few shreds of larding-pork. Place the roulade over all. Season with two pinches of salt and one pinch of pepper. Cover the pan very tightly to prevent steam from escaping. Should the lid be loose, place a weight on top of it. Place it on a moderate fire, and let gently simmer for twenty minutes in all. Remove the lid, add two glasses of white wine, and one gill of broth (No. 99). Cover very tightly again, place in the hot oven, and let braise for fully two hours. Remove from the oven, untie, dress on a hot dish. Skim the fat off the gravy, strain the gravy into a sautoire, and reduce it on the hot range to one-half. Cut up an ounce of cooked, smoked beef-tongue into cock’s-comb shape, one good-sized, sound, sliced truffle, six godiveau quenelles (No. 221), and six mushrooms. Place all these in a sautoire on the fire, with half a wine-glassful of Madeira wine, letting boil for one minute. Strain the reduced gravy of the roulade over this; add half a gill of tomato sauce (No. 205), and half a gill of Espagnole sauce (No. 151). Cook again for five minutes, then pour it into a sauce-bowl and send to the table separate, very hot.

540. Stewed Beef à l’Egyptienne.

—Cut two pounds of beef into small, square pieces, brown them in a stewpan with one ounce of butter, adding two onions, cut into square pieces. When well browned, for about ten minutes, add two tablespoonfuls of flour; stir briskly with a pint and a half of white broth (No. 99), also one gill of tomato sauce (No. 205). Season with one good pinch of salt and half a pinch of pepper, put in a bouquet (No. 254), one clove of crushed garlic, and let cook for twenty-five minutes. Dish up the beef with a bunch of eighteen cooked gumbos (No. 1030), also three stalks of white, cooked celery.

541. Stewed Beef à la Dufour.

—Prepare two pounds of small, square cuts of beef, brown them with two onions cut in square pieces, adding two tablespoonfuls of flour, cooking for six minutes. Stir well, and moisten with one quart of broth (No. 99), and one gill of tomato sauce (No. 205.) Put in also one pint of raw potatoes, cut in quarters, and let cook thoroughly for twenty-five minutes, with a bouquet (No. 254), a good pinch of salt and half a pinch of pepper, also one crushed garlic; then serve.

542. Stewed Beef à la Turque.

—Cook the beef as directed in No. 541, substituting a good teaspoonful of curry, and serve with six timbales filled with cooked rice (No. 501). Unmold them, and use them instead of the potatoes.

543. Stewed Beef à la Marseillaise.

—Proceed the same as for No. 541, omitting the potatoes, but adding two tomatoes cut in pieces, six chopped mushrooms, and two crushed cloves of garlic, all cooked six minutes with the beef. Serve with a teaspoonful of chopped parsley strewn over.

544. Tripe à la Bordelaise.

—Take a pound and a half of lozenge-shaped pieces of tripe, cut into twelve parts. Marinate them for two hours in one tablespoonful of oil, with a pinch of salt, half a pinch of pepper, one bay-leaf, one sprig of thyme, six whole peppers, the juice of one sound lemon, and one crushed clove of garlic. Drain, roll them in flour, then in beaten egg, and finally in fresh bread-crumbs. Fry in one ounce of clarified butter in a pan for five minutes on each side, and serve with a gill of maître d’hôtel butter (No. 145), adding to it a teaspoonful of meat-glaze (No. 141).

545. Tripe à la Créole.

—Cut a pound and a half of tripe into small pieces, fry them in a pan with two ounces of butter, one chopped onion, and half a green pepper, also chopped. Brown them slightly for six minutes, then transfer them to a saucepan with one cut-up tomato and half a pint of Espagnole sauce (No. 151). Season with one pinch of salt and half a pinch of pepper, adding a bouquet (No. 254), also a crushed clove of garlic. Cook for ten minutes and serve with one teaspoonful of chopped parsley.

546. Tripe à la Poulette.

—Shred one and a half pounds of tripe, brown it slightly for three minutes in a pan, with an ounce of butter, one pinch of salt, and half a pinch of pepper; then transfer it to a saucepan, with half a pint of good Allemande sauce (No. 210). Let cook five minutes longer, then squeeze in the juice of half a lemon, besprinkle with a pinch of chopped parsley, and serve.

547. Tripe à la Mode de Caën.

—Take one raw, double tripe, one ox-foot, three calf’s feet, all well-washed and cleansed several times in fresh water, cutting them in pieces two inches long by one square. Have an earthen pot, or a saucepan, put pieces of feet at the bottom, cover over with tripe, then a layer of sliced carrots and onions, and continue the same until the vessel is full, carefully seasoning each layer. Tie in a cloth a sprig of thyme, two bay-leaves, twelve whole peppers, and six cloves; put this in the middle of the pot, throw over a bottleful of cider or white wine, and a little brandy (say one pony); lay on the top the stalks of some green leeks, parsley-roots, and cabbage leaves; cover, and fasten it down with paste, so that the steam cannot escape, and leave it for about ten hours in a very slow oven. Take it from the oven and serve when required.

548. Tripe à la Lyonnaise.

—Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch of chopped parsley sprinkled over.

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 teaspoonful.

VEAL.

549. Blanquette of Veal.

—Cut into two-inch-square pieces two and a half pounds of breast of veal. Soak it in fresh water for one hour; drain it well, then lay it in a saucepan; cover with fresh water; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three tablespoonfuls of flour, stir well for three minutes; moisten with a pint of broth from the veal; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium-sized, sound lemon and a very little grated nutmeg. Take the preparation in the saucepan, gradually add it to the egg yolks, &c., briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again; then serve. All blanquettes are prepared the same way, adding different garnishings.

550. Blanquette of Veal à la Reine.

—The same as for No. 549, adding six chopped mushrooms, and twelve godiveau quenelles (No. 221) two minutes before serving.

551. Blanquette of Veal With Peas.

—The same as for No. 549, adding one pint of cooked, green, or canned blanched peas two minutes before serving.

552. Blanquette of Veal With Nouilles.

—The same as for No. 549, adding a quarter of a pound of cooked nouilles (No. 1182) around the serving-dish as a border.

553. Blanquette of Veal à l’Ancienne.

—The same as for No. 549, adding one ounce of salt pork cut into small pieces, and cooked with the meat from the commencement, and six sliced mushrooms two minutes before serving.

554. Brisotin of Veal.

—Cut up six pieces of lean veal about a quarter of an inch thick, and of the length of the hand. Flatten them, and season with one pinch of salt and half a pinch of pepper. Lard the centres, using a small larding needle, with strips of larding-pork. Lay any kind of forcemeat at hand on them, roll well, and tie with a string. Put them into a deep sautoire with a very little fat, one sliced carrot, and one medium-sized, sliced onion. Cover the whole with a piece of buttered paper; set it on the fire, and let it take a good golden color for about five minutes. Moisten with half a pint of white broth (No. 99), then put the saucepan in the oven, and cook slowly for twenty minutes, basting it occasionally, and serve.

Brisotins are all prepared the same way, adding different garnishings.

555. Brisotin of Veal à l’Ecarlate.

—The same as for No. 554, adding half a pint of hot écarlate sauce (No. 539).

556. Brisotin of Veal, Nantaise.

—The same as for No. 554, placing six stuffed lettuce-heads (No. 953) around the dish, and pouring one gill of hot Madeira sauce (No. 185) over it.

557. Calf’s Brains with Black Butter.

—Place three fine, fresh calf’s brains in cold water, and then peel off the skins. Wash again in cold water; neatly drain; put them in a sautoire and cover with fresh water. Add two pinches of salt, half a cupful of vinegar, one medium-sized, sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole peppers. Boil for five minutes, drain well, and cut each brain in two. Dress them on a dish, and serve with a gill of very hot black butter (No. 159).

Calf’s brain is always prepared as above, adding any desired sauce.

558. Calf’s Brains à la Vinaigrette.

—Exactly the same as for No. 557, serving on a folded napkin on a dish, garnishing with a few green parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately.

559. Fried Calf’s Brains, Tartare Sauce.

—Proceed as in No. 557, then dry the brains well in a napkin; bread them a à l’Anglaise (No. 301), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce (No. 207), separately.

560. Veal Cutlets à la Pagasqui.

—Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Add half a cupful of good cream, one chopped shallot and two raw eggs. Mix well together. Shape six pieces like chops, sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of clarified butter for four minutes on each side. Serve with a gill of any kind of sauce.

561. Veal Cutlets à la St. Cloud.

—Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beef-tongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch of salt, one sliced carrot, and one sliced onion, and let them brown for ten minutes, being careful to keep the lid on the pan. Moisten with half a pint of broth, and put them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce, the chicken cut in large pieces (No. 256), pouring the sauce on the dish, and lay the chops on top.