FoodNetArchive

The art of German cooking and baking

1922

Page 193

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Salted Codfish Croquettes .... 41 Sliced Salmon Broiled 8 Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish 37 Stuffed and Larded Pike 18 To Marinate or Pickle Herring 44 Turbot Fricassee 25 F»ge. 145 141 150 140 142 132 147 — 10«^ 135 148 148 146 146 150 151 151 150 138 13S 137 140 141 131 131 385 145 132 143 136 146 139 Chapter 9, Nos. 1 — 12. HEAD-CHEESE AND GELATINES. Eel in Jelly 9 Fish in Jelly 8 Gelatine or Head-Cheese from Poultry Bouillon 3 Goose-Liver in Jelly 12 Head-Cheese from Goose or Duck 6 Head-Cheese from Ox-Tongue.. 5 " " " Partridge .. 7 " " " Pigs' Feet and Calf's Tongue 4 How to Prepare Gelatine .... 1 Heat Gelatine for Patients ... 2 Oysters and Caviar in Jelly ... 11 Salmon in Jelly 10 156 155 153 157 154 154 155 153 152 152 157 156 Chapter 10, Nos. 1 — 58. DRESSINGS OR GRAVIES. No. Page. Apricot Sauce 54 174 Arrack Sauce 46 173 Asparagus Gravy 7 161 No. Bacon Gravy 26 Brown Champignon Sauce .... 28 Burgundy or Madeira Sauce for Ham, Pish or Tongue 25 Cocoa Sauce 48 Caper Sauce ,.---- 17 Cauliflower Gravy 6 -Ciiarry, 13urranf, Blueberry Sauce 57 Cherry Sauce 52 Chocolate Sauce 49 Cold Caviar Dressing 40 " Chive Dressing for Beef. . 39 ' ' Herb Dressing 37 ** Mustard Dressing for Cold Lamb or Veal Roast 35 Cold Remoulade Dressing, very fine 38 Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad 43 Crab or Lobster Gravy for Fish, Chicken and Fricassee 19 ! Dill, Chive or Tarragon Gravy. 32 Dutch Gravy 2 Pine Bearnaise Sauce, for Fil- lets, Saddle of Mutton, Mut- ton Cutlets 10 Fine Dutch Gravy for Fish or Veal 3 Fine Gravy, for Poultry, Meat and Fish 13 Fine Mustard Gravy, for Beef and Fish 8 Fine Tomato Dressing 12 Fruit Puree Sauce 68 Good Fish Gravy 5 Herb Gravy 27 Horse Radish Dressing, Raw . . 15 " " Gravy 14 Lemon Sauce 50 Maraschino Sauce 51 Mayonnaise Dressing No. 1 (Cold) 41 Mayonnaise Dressing No. 2 . . . 42 Mayonnaise Dressing No. 3 for Poultry Salad 44 Morel Sauce 30 Oil Dressing a la -Tartare, for Hard Boiled Eggs, Cold Beef and Head-Cheese 34 Onion Gravy, for Boiled Beef. . 22 Oyster Dressing 18 Parsley Gravy 31 Pearl Onion Gravy 23 Pickle Gravy 24 Plain Mus.tard Dressing, for Fish and Beef 9 Prune Sauce 53 Raspberry Sattce 56 Remoulade Sauce 20 Sardine Gravy, for Meat and Fish 16 Sorrel Gravy 33 Strawberry Sauce 55 Whipped Dutch Gravy, for Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera 4 Tartare Dressing 36 Tomato Gravy n Truffle Sauce 29 Vanilla Sauce 47 Page. 167 167 166 173 164 161 175 174 173 171 171 170 170 171 164 169 159 162 160 163 161 162 175 160 167 163 163 174 174 171 172 172 168 169 165 164 168 166 166 161 174 175 165 163 169 174 183 170 162 168 173 -399— __ . No. Page. Wliipped Dutcli GraTy, for Pish Asparagus, Cauliflower, Oyster Plants and Scorzonera 4 160 White Fricassee Sauce, for Chicken or Veal Fricassee.. 21 165 White Gravy 1 159 White Wine Sauce 45 172 Chapter 11, Nos. 1—26. POTATOES. Baked Potatoes 3 ' ' Potato Pudding 15 Bouillon Potatoes 18 Creamed Potatoes 14 French Fried Potatoes, Pomme Souffle 8 Fried Raw Potatoes 21 New Potatoes in their Jackets. 2 Parsley Potatoes 7 Peeled Potatoes 4 Potato Balls, Fried 12 ' ' Chips 9 '* Croquettes 11 " Dumplings from Boiled Potatoes 23 Potato Dumplings, Another kind of 24 Potatoes in their Skins or Jack- ets 1 Potato Pancakes 17 Potatoes with Crackers 20 Raw Potato-Dumplings 25 Sardine or Herring Potatoes . . 19 Small Potato Balls, for Fish. . . 5 Sour Potatoes 13 Steamed Potato Pudding 16 Stuffed Potatoes 10 Sweet Potatoes 22