FoodNetArchive

[Modern cookery, in all its branches

1884

Page 11

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Stewed Cucumbers {English mode) . Cucumbers a la Foulette Cucumbers a la Creme .... Fried Cucumbers, to serve in common hashes and minces .... Melon . . . . • . To boil Cauliflowers .... Cauliflowers {French receipt) . Cauliflowers with Parmesan Cheese Cauliflowers a la Frangaise Brocoli ib. To boil Artichokes ib. Artichokes en Salade (see Chapter YI.) . Vegetable Marrow 327 Boast Tomatas {to serve with roast Mutton) ..... . ib. Si awed Tomatas ... . . ib. 322 ib. ib. 323 ib. ib. ib. 324 ib. ib. 325 ib. ib. ib. 326 Page Forced Tomatas {English receipt) . . 327 Forced Tomatas {French receipt) . . 328 Pur£e of Tomatas . . „ , . ib. To boil Green Indian Corn . . . 329 Mushrooms au Beurre . . . . ib. Potted Mushrooms .... 330 Mushroom-Toast, or Croute aux Cham- pignons {excellent) . . . . ib. Truffles, and their uses .... 331 Truffles a la Serviette . . . ib. Truffles a Vltalienne . . . . ib. To prepare Truffles for use . . . 332 To boil Sprouts, Cabbages, Savoy9, Let- tuces, or Endive . . . . ib. Stewed Cabbage 333 To boil Turnips . ... ib. To mash Turnips ib. < Turnips in white Sauce {Entremets) . 334 Turnips stewed in Butter {good) . . ib. Turnips in Gravy 335 To bod Carrots ib Carrots {the Windsor receipt) {Entremets) ib. Sweet Carrots {Entremets) . . . 336 Mashed (or Buttered) Carrots {a Dutch receipt) . . . . . ib. Carrots au Beurre , or Buttered Carrots {French receipt) . . . . ib. Carrots in their own Juice ( a simple hut excellent receipt) .... 337 To bod Parsneps ib. Fried Parsneps ib. Jerusalem Artichokes . . . . ib. To fry J erusalem Artichokes {Entremets) 338 Jerusalem Artichokes a la Heine . . ib. Mashed Jerusalem Artichokes . . ib. Haricots Blancs ib. To bod Beet-Root 339 To bake Beet-Root , . . . . ib. Stewed Beet-Root ..... 340 To stew Red Cabbage {Flemish receipt) . ib. Brussels Sprouts ib. Salsify 341 Fried Salsify {Entremets) . . . ib. Boded Celery . . . . ib. Stewed Celery . . . . ib. Stewed Onions 342 Stewed Chestnuts , s . ib. CHAPTER XYIII. PASTRY. . 344 . 345 . ib, . 346 Introductory remarks To glaze or ice Pastry Feuilletage, or fine French Puff Paste Very good light Paste English Puff Paste .... Cream Crust {very good) {Author's receipt) 347 Fate Brisee (or French Crust for hot or cold Meat Pies) ib. Flead Crust ib. Common Suet-Crust for Pies . . . 348 Very superior Suet-Crust . . . ib. Very rich shori Crust for Tarts . 349 Excellent short Crust for Sweet Pastry . 349 Brioche Paste ib. Modern Potato Pasty, an excedent family . dish 35(£ ib. ! Casserole of Rice . . . . . 351 A good common English Game Pie . . 352 Modern Chicken Pie .... 353 A common Chicken Pie . . . . ib. Pigeon Pie ...... 354 Beef-steak Pie ib. Common Mutton Pie .... 365 A good Mutton Pie . . . . . ih. XX TABLE OF CONTENTS. Raised Pies ...... 356 A Vol-au-Vent { Entree ) .... 357 A Vol-au-Vent of Fruit ( Entremets ) . 358 A Vol-au-Vent a la Creme { Entremets ) . ib. Oyster Patties {Entree) .... 359 Common Lobster Patties . . . ib. Superlative Lobster Patties {Author’s re- ceipt) ib. Good Chicken Patties {Entree) . . ib. Patties a la Pontife, a fast-day or maigre dish {Entree) 360 Excellent Meat Rolls . . . . ib. Small Vols-au-Vents, or Patty-cases . 361 Another receipt for Tartlets . . . ib. A Sefton, or veal Custard . . .362 Apple Cake, or German Tart . . . ib. Tourte Meringuee, or Tart with royal icing 363 A good Apple Tart ib.