Gateau — a cake, also a pudding, as
Gateau de Riz ; sometimes
also a kind of tart, as Gateau
de Pithiviers.
Jlors d' oeuvres — small dishes of
anchovies, sardines, and other
relishes of the kind, served in
the first course.
Macaroncini — a small kind of mac-
caroni.
Maigre — made without meat.
Matelote — a rich and expensive
stew of fish with wine, gene-
rally of carp, eels, or trout.
Meringue — a cake, or iceing, made
of sugar and whites of egg
beaten to snow.
Meringue — covered or iced with a
meringue-mixture.
Nouilles — a paste made of yolks of
egg and flour, then cut small
like vermicelli.
Purbe — meat, or vegetables, re-
duced to a smooth pulp, and
then mixed with sufficient
liquid to form a thick sauce or
soup.
Quenelles — French forcemeat, for
which see page 163.
Rissoles — small fried pastry, either
sweet or savoury.
Sparglietti — Naples vermicelli.
Stock — the unthickened broth or
gravy which forms the basis of
soups and sauces.
Tammy — a strainer of fine thin
woollen canvas.
Timbale — a sort of pie made in a
mould.
Tourle — a delicate kind of tart,
baked generally in a shallow
tin pan, or without any : see
page 574.
Vol-au-vent — for this, see page 35 7.
Zita — Naples maccaroni.
TABLE OF CONTENTS.
CHAPTER I
SOUPS.
Page
Ingredients which may all be used for
making Soup of various kinds . . 1
A few directions to the Cook ... 2
The time required for boiling down Soup
or Stock 4
To thicken Soups ib.
To fry Bread to serve with Soup . . 5
Sippets d la Heine ib.
To make Nouilles (an elegant substitute
for Vermicelli) ib.
Vegetable Vermicelli (Vegetables cut very
fine for Soups) . . . . ib.
Extract of Beef, or very strong Beef
Gravy-Soup (Baron Liebig’s receipt) 6
Bouillon (the common Soup of France),
cheap and very wholesome . . 7
Clear pale Gravy Soup, or Consomme . 10
Another receipt for Gravy Soup . . ib.
Cheap clear Gravy Soup . . . .11
Glaze (Note) ib.
Vermicelli Soup (Potage au Ver micelle) . 12
Semoulina Soup (Soupe a la Semoule) . ib.
Macaroni Soup 13
Soup of Soujee ib.
Botage aux Nouilles , or Taillenne Soup . 14
Sago Soup ...... ib.
Tapioca Soup . , „ „ . . ib.
Bice Soup ib.
White Bice Soup 15
Bice-FlourSoup ib.
Stock for White-Soup . . . . lb.
Mutton Stock for Soups . . . .16
Mademoiselle Jenny Lind’s Soup . . ib.
The Lord Mayor’s Soup . . . .17
The Lord Mayor’s Soup (Author’s receipt) 18
Cocoa-Nut Soup 19
Chestnut Soup ib.
Jerusalem Artichoke, or Palestine Soup . ib.
Common Carrot Soup . . .20
A finer Carrot Soup . . . . ib.
Common Turnip Soup . . . .21
A quickly made Turnip Soup . . . ib.
Potato Soup ... ib.
Apple Soup
Parsnep Soup .
Another Parsnep Soup .
Westerfield White Soup .
A richer White Soup .
Mock-Turtle Soup .
Old-fashioned Mock-Turtle
Good Calf’s-Head Soup {not expensive ) .
Some des Galles
Potage a la Heine (a delicate White Soup)
White Oyster Soup (or Oyster Soup d la
Heine)
Babbit Soup a la Heine .
Brown Babbit Soup
Superlative Hare Soup
A less expensive Hare Soup
Economical Turkey Soup
Pheasant Soup
Another Pheasant Soup .
Partridge Soup
Mullagatawny
To boil Bice for Mullagatawny, or for
Curries ....
Good Vegetable Mullagatawny
Cucumber Soup
Spring Soup, and Soup a la Julienne
An excellent Green Peas Soup
Green Peas Soup without meat
A cheap Green Peas Soup
Bich Peas Soup
Common Peas Soup
Peas Soup without meat .
Oxtail Soup
A cheap and good Stew Soup
Soup in haste .
Page 3
Presented as published in 1884. 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
Gateau — a cake, also a pudding, as Gateau de Riz ; sometimes also a kind of tart, as Gateau de Pithiviers.
Jlors d' oeuvres — small dishes of anchovies, sardines, and other relishes of the kind, served in the first course.
Macaroncini — a small kind of maccaroni.
Maigre — made without meat.
Matelote — a rich and expensive stew of fish with wine, generally of carp, eels, or trout.
Meringue — a cake, or iceing, made of sugar and whites of egg beaten to snow.
Meringue — covered or iced with a meringue-mixture.
Nouilles — a paste made of yolks of egg and flour, then cut small like vermicelli.
Puree — meat, or vegetables, reduced to a smooth pulp, and then mixed with sufficient liquid to form a thick sauce or soup.
Quenelles — French forcemeat, for which see page 163.
Rissoles — small fried pastry, either sweet or savoury.
Spaghetti — Naples vermicelli.
Stock — the unthickened broth or gravy which forms the basis of soups and sauces.
Tammy — a strainer of fine thin woollen canvas.
Timbale — a sort of pie made in a mould.
Tourle — a delicate kind of tart, baked generally in a shallow tin pan, or without any : see page 574.
Vol-au-vent — for this, see page 35 7.
Zita — Naples maccaroni.
CHAPTER I
Page
Ingredients which may all be used for making Soup of various kinds . . 1
A few directions to the Cook ... 2
The time required for boiling down Soup
or Stock 4
To thicken Soups ib.
To fry Bread to serve with Soup . . 5
Sippets d la Heine ib.
To make Nouilles (an elegant substitute
for Vermicelli) ib.
Vegetable Vermicelli (Vegetables cut very fine for Soups) . . . . ib.
Extract of Beef, or very strong Beef Gravy-Soup (Baron Liebig’s receipt) 6 Bouillon (the common Soup of France), cheap and very wholesome . . 7
Clear pale Gravy Soup, or Consomme . 10
Another receipt for Gravy Soup . . ib.
Cheap clear Gravy Soup . . . .11
Glaze (Note) ib.
Vermicelli Soup (Potage au Ver micelle) . 12 Semoulina Soup (Soupe a la Semoule) . ib.
Macaroni Soup 13
Soup of Soujee ib.
Botage aux Nouilles , or Taillenne Soup . 14 Sago Soup ...... ib.
Tapioca Soup . , „ „ . . ib.
Bice Soup ib.
White Bice Soup 15
Bice-FlourSoup ib.
Stock for White-Soup . . . . lb.
Mutton Stock for Soups . . . .16
Mademoiselle Jenny Lind’s Soup . . ib.
The Lord Mayor’s Soup . . . .17
The Lord Mayor’s Soup (Author’s receipt) 18
Cocoa-Nut Soup 19
Chestnut Soup ib.
Jerusalem Artichoke, or Palestine Soup . ib. Common Carrot Soup . . .20
A finer Carrot Soup . . . . ib.
Common Turnip Soup . . . .21
A quickly made Turnip Soup . . . ib.
Potato Soup ... ib.
Apple Soup Parsnep Soup .
Another Parsnep Soup .
Westerfield White Soup .
A richer White Soup .
Mock-Turtle Soup .
Old-fashioned Mock-Turtle Good Calf’s-Head Soup {not expensive ) .
Some des Galles
Potage a la Heine (a delicate White Soup) White Oyster Soup (or Oyster Soup d la Heine)
Babbit Soup a la Heine .
Brown Babbit Soup Superlative Hare Soup A less expensive Hare Soup Economical Turkey Soup Pheasant Soup Another Pheasant Soup .
Partridge Soup Mullagatawny To boil Bice for Mullagatawny, or for Curries ....
Good Vegetable Mullagatawny Cucumber Soup
Spring Soup, and Soup a la Julienne An excellent Green Peas Soup Green Peas Soup without meat A cheap Green Peas Soup Bich Peas Soup Common Peas Soup Peas Soup without meat .
Oxtail Soup
A cheap and good Stew Soup Soup in haste .