Vauxhall Punch. — Get a bottle of Burnett's Punch, put it
in the punch bowl, add six slices of cut lemon, and two
quarts of boiling water. If Burnett's Punch cannot be pro-
cured, get a bottle of Burnett's pineapple rum, put it into a
bowl with a claret glass full of curagao, twelve lumps of sugar✪ Vauxhall Punch,
six slices of cut lemon, and two quarts of boiling water.
Entree is a made dish served after the fish, and precedes
the rots or roast meat.
Entremets are sweets or puddings.
Hors d'ceuvres consist of radishes, olives, caviar saucisson
de Lyons, all manner of salt and smoked fish, oysters, sar-
dines, anchovies, and a variety of unlimited dainties, and are
eaten before soup.
Releve answers to the word remove " and consists of a
dish replacing another, a doubling, so to speak, of the same
course before going on to the next.
Origin of the Expression " Cordon Bleu." — Louis XIV.,
having a holy horror of woman cooks, would never
allow that they could cook anything fit to eat, until when
he was dining with Madame du Barry one day, and was
served one after the other with eight of the most elaborate,
appetising and delicious dishes, all cooked a quatre points.
The King was so delighted that he asked to see the cook,
and was very much horrified when a woman presented
herself before him. However, he consented, at the request
of her mistress, to ennoble her, conferring on her the title of
Cordon Bleu," and thus " Cordon Bleu " is always used
to describe a first-rate female cook.
MENUS
" Montrez-moi ton menu et je te montrerai ton coeur."
''Dishes alike delightful and digestible."
The Caterer some time ago had a paper respecting which
was right, " bill of fare " or menu. Now they neither mean
quite the same thing. The menu is the fare, the bill of
fare tells what the fare consists of ; the menu is the " lay-
out," the bill of fare is the itemised description of the
" lay out." People meet and discuss the menu, but they do
not discuss the bill of fare. Nevertheless, either word may
be chosen with propriety; Tmnu is thought to be the
smartest of the two, and is generally preferred to head the
dinner list.
The origin of having menus, it is said, emanates from
Germany. There is a story that the Duke of Brunswick,
when sitting at one of those sumptuous feasts connected
with the German E-eichstag, was noticed to look attentively
at a long slip of paper by the side of his plate ; and when
his neighbour, Couat Montford, asked what he was so
intently studying, the duke answered, " the master of the
kitchen " had drawn up for him and his stomach's benefit a
list of all the dishes, just to enable him to reserve his apetite
for the best things. The other guests were so well pleased
with this idea that the habit of writing out bills of fare
instantly spread in Germany. This dinner took place at
Regensburg, in 1541.
It may not be out of place to remark that cuisine also
has a double sense, meaning both cooking and kitchen.
La cuisine is the kitchen, but when it is said that any-
body is famed for the excellence of the cuisine it implies
cooking.
243
244
THE housewife's REFEREE
Dinner for Eight or Ten Persons
January
Potage
Consomme a la E-achel.
Poisson
Filets de sole a la Clementine.
Entrees
Cotelettes de volaille a la Bivona.
Chaudfroid de mauviettes en petites caisses.
Releves
Poiilarde a la Cannes.
Rot
Page 169 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Vauxhall Punch. — Get a bottle of Burnett's Punch, put it in the punch bowl, add six slices of cut lemon, and two quarts of boiling water. If Burnett's Punch cannot be procured, get a bottle of Burnett's pineapple rum, put it into a bowl with a claret glass full of curagao, twelve lumps of sugar, six slices of cut lemon, and two quarts of boiling water.
Entree is a made dish served after the fish, and precedes the rots or roast meat.
Entremets are sweets or puddings.
Hors d'oeuvres consist of radishes, olives, caviar saucisson de Lyons, all manner of salt and smoked fish, oysters, sardines, anchovies, and a variety of unlimited dainties, and are eaten before soup.
Releve answers to the word remove " and consists of a dish replacing another, a doubling, so to speak, of the same course before going on to the next.
Origin of the Expression " Cordon Bleu." — Louis XIV., having a holy horror of woman cooks, would never allow that they could cook anything fit to eat, until when he was dining with Madame du Barry one day, and was served one after the other with eight of the most elaborate, appetising and delicious dishes, all cooked a quatre points. The King was so delighted that he asked to see the cook, and was very much horrified when a woman presented herself before him. However, he consented, at the request of her mistress, to ennoble her, conferring on her the title of
Cordon Bleu," and thus " Cordon Bleu " is always used to describe a first-rate female cook.
" Montrez-moi ton menu et je te montrerai ton coeur." ''Dishes alike delightful and digestible."
The Caterer some time ago had a paper respecting which was right, " bill of fare " or menu. Now they neither mean quite the same thing. The menu is the fare, the bill of fare tells what the fare consists of ; the menu is the " layout," the bill of fare is the itemised description of the " lay out." People meet and discuss the menu, but they do not discuss the bill of fare. Nevertheless, either word may be chosen with propriety; Tmnu is thought to be the smartest of the two, and is generally preferred to head the dinner list.
The origin of having menus, it is said, emanates from Germany. There is a story that the Duke of Brunswick, when sitting at one of those sumptuous feasts connected with the German Reichstag, was noticed to look attentively at a long slip of paper by the side of his plate ; and when his neighbour, Couat Montford, asked what he was so intently studying, the duke answered, " the master of the kitchen " had drawn up for him and his stomach's benefit a list of all the dishes, just to enable him to reserve his appetite for the best things. The other guests were so well pleased with this idea that the habit of writing out bills of fare instantly spread in Germany. This dinner took place at Regensburg, in 1541.
It may not be out of place to remark that cuisine also has a double sense, meaning both cooking and kitchen. La cuisine is the kitchen, but when it is said that anybody is famed for the excellence of the cuisine it implies cooking.
THE housewife's REFEREE
Dinner for Eight or Ten Persons
January
Potage Consomme a la E-achel.
Poisson
Filets de sole a la Clementine.
Entrees
Cotelettes de volaille a la Bivona. Chaudfroid de mauviettes en petites caisses.
Releves Poiilarde a la Cannes.
Rot
Records on this page
Vauxhall Punch