In Season.— Flounders, salmon, lobsters, mackerel, turbot,
whitebait, scallops, smelt, trout.— Spring chickens, ducklings,
ortolans, leverets, prairie hens, rabbits. — New potatoes, asparagus,
.^lobe artichokes, spinach, tomatoes. — Khubarb, oranges.
34G
EECHEECHE COOKERY.
Anchois a la Norvegienne..
Potage Bonne Femme.
Filets de Soles
a la Chasseur Koyal.
Kis de Veau a la
Financiere.
Petits Pois a la Fran^aise..
Pintade bardee, rotie.
) Salade, Pommes
Pailles.
Pouding glace,
:\ la Nesselrode.
Petits Souffles
au Thon.
In Season Halibut, soles, turbot, salmon, whiting, smelts,
gurnets, eels.— Hares, leverets, plovers' eggs, reeves, spring
chickens, quails, rabbits. — Lettuces, asparagus, spinach, nevir
potatoes, carrots and turnips. — Currants, pines, rhubarb.
RECHEECHE COOKERY.
347
MENU.
Consomme a la Brisse.
Piougets a la Venitienne^
Canetons a la Portugaise^
Cotelettes d'Agneau
a la Pompadour.
Homard a rAmericaine.
Poulets de printemps rotis..
Pommes de terre soufflees
Pouding a la St. Cloud.
Dames d'Honneur.
In Season.— Crayfish, gurnets, lobsters, prawns, soles, salmon,,
whiting.— Lamb, capons, spring chickens, poults (turkey), quails,
ruffs, reeves, goslings, fowls.— Peas, asparagus, spinach, new pota-
toes, tomatoes.— Hot-house grapes, strawberries, gooseberries,,
currants, cherries.
;48
RECHERCHE COCKERY.
MENU.
Potage St. Germain.
Saumon a la Eosebery.
Filets de Meiian
a la TjTolienne.
Supreme de Veau a 1' Aspic.
Hanclie de Venaison rotie
Aubergines a la Proven^ale. ^
Gelee aux Fraises.
Nougat a la Chantilly.
Biscuits au Parmesan.
In Season. — Carp, perch, pik?, lobster, turbot, soles, red
mullet, bream, whitebait. — Lamb, ducks, fowls, hares, ortolans^
quails, salmon. — Peas, spinach, tomatoes, cucumbers, aspara-
gus.— Cherries, gooseberries, raspberries, strawberries, currants.
EECHEECHE COOXERY.
349
Consomme Chiffonnade.
Cenclrillons de filets de Sole.
Yoi-au-vent a la Victoria.
Aloyau de Boeuf a la
Godard.
Sorbet d'Ananas.
Gelinotte rotie.
Salsifis frits.
Suedoise d'Abricot.
Diablotines a la Gruyere.
In Season.— Bass, crayfish, grey mullet, halibut, soles, oysters,
whiting, prawns.— Capons, wild ducks, grouse, larks, plover,
snipe, teal, woodcock.— Beans, peas, cabbage, vegetable marrows
cauliflowers, greengages, nectarines, peaches, raspberries, goose
berries, filberts.
850
RECHERCHE COOKERY.
Puree de choux-fleur.
Eperlans a la Celestine.
Sarcelles aux Olives.
(Eufs a la Gambetta.
Levraut a la Bordelaise.
Pommes Julienne.
Selle de Mouton rotie.
Beignets de Groseilles.
Niokes au gratin.
In Season. — Gurnets, herrings, plaice, bream, mullet,
salmon, flounders, oysters. — Ducks (wild and tame), grouse,
plovers, snipe, widgeon, woodcock, teal.— Sprouts, cauliflower,,
cabbage, French beans, vegetable marrows. — Apricots, peaches,,
damsons, raspberries, plums.
RECHERCHE COOKERY.
351
1
l\
MENU.
Canapes a la Capucienne.
Consomme a la Careme.
Huie de Saumon a la
Moderne.
Atriots de Volaille
a la Vaudoise.
Perdrix braisees aux choux.
Eond de Veau roti.
Salade a la Dmnas.
Bordure de Marrons
a la Chantilly.
Tomates au gratin.
In Season. — Smelt, oysters, skate, red and grey mullet, soles*
scallops, turbot, halibut.— Capercailzie, ducks, capons, chickens,
pheasants, partridges, turkeys, pigeons, snipe. — Apples, bananas,
medlars, oranges, peaches, pears, cob nuts, filberts, tigs, grapes.
352
RECHERCHE COOKERY.
Appetissants Maconnaise.
Potage a la Cressy.
Page 122
Presented as published in 1892. 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
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In Season.— Flounders, salmon, lobsters, mackerel, turbot,
whitebait, scallops, smelt, trout.— Spring chickens, ducklings,
ortolans, leverets, prairie hens, rabbits. — New potatoes, asparagus,
.^lobe artichokes, spinach, tomatoes. — Khubarb, oranges.
34G
EECHEECHE COOKERY.
Anchois a la Norvegienne..
Potage Bonne Femme.
Filets de Soles
a la Chasseur Koyal.
Kis de Veau a la
Financiere.
Petits Pois a la Fran^aise..
Pintade bardee, rotie.
) Salade, Pommes
Pailles.
Pouding glace,
:\ la Nesselrode.
Petits Souffles
au Thon.
In Season Halibut, soles, turbot, salmon, whiting, smelts,
gurnets, eels.— Hares, leverets, plovers' eggs, reeves, spring
chickens, quails, rabbits. — Lettuces, asparagus, spinach, nevir
potatoes, carrots and turnips. — Currants, pines, rhubarb.
RECHEECHE COOKERY.
347
MENU.
Consomme a la Brisse.
Piougets a la Venitienne^
Canetons a la Portugaise^
Cotelettes d'Agneau
a la Pompadour.
Homard a rAmericaine.
Poulets de printemps rotis..
Pommes de terre soufflees
Pouding a la St. Cloud.
Dames d'Honneur.
In Season.— Crayfish, gurnets, lobsters, prawns, soles, salmon,,
whiting.— Lamb, capons, spring chickens, poults (turkey), quails,
ruffs, reeves, goslings, fowls.— Peas, asparagus, spinach, new pota-
toes, tomatoes.— Hot-house grapes, strawberries, gooseberries,,
currants, cherries.
;48
RECHERCHE COCKERY.
MENU.
Potage St. Germain.
Saumon a la Eosebery.
Filets de Meiian
a la TjTolienne.
Supreme de Veau a 1' Aspic.
Hanclie de Venaison rotie
Aubergines a la Proven^ale. ^
Gelee aux Fraises.
Nougat a la Chantilly.
Biscuits au Parmesan.
In Season. — Carp, perch, pik?, lobster, turbot, soles, red
mullet, bream, whitebait. — Lamb, ducks, fowls, hares, ortolans^
quails, salmon. — Peas, spinach, tomatoes, cucumbers, aspara-
gus.— Cherries, gooseberries, raspberries, strawberries, currants.
EECHEECHE COOXERY.
349
Consomme Chiffonnade.
Cenclrillons de filets de Sole.
Yoi-au-vent a la Victoria.
Aloyau de Boeuf a la
Godard.
Sorbet d'Ananas.
Gelinotte rotie.
Salsifis frits.
Suedoise d'Abricot.
Diablotines a la Gruyere.
In Season.— Bass, crayfish, grey mullet, halibut, soles, oysters,
whiting, prawns.— Capons, wild ducks, grouse, larks, plover,
snipe, teal, woodcock.— Beans, peas, cabbage, vegetable marrows
cauliflowers, greengages, nectarines, peaches, raspberries, goose
berries, filberts.
850
RECHERCHE COOKERY.
Puree de choux-fleur.
Eperlans a la Celestine.
Sarcelles aux Olives.
(Eufs a la Gambetta.
Levraut a la Bordelaise.
Pommes Julienne.
Selle de Mouton rotie.
Beignets de Groseilles.
Niokes au gratin.
In Season. — Gurnets, herrings, plaice, bream, mullet,
salmon, flounders, oysters. — Ducks (wild and tame), grouse,
plovers, snipe, widgeon, woodcock, teal.— Sprouts, cauliflower,,
cabbage, French beans, vegetable marrows. — Apricots, peaches,,
damsons, raspberries, plums.
RECHERCHE COOKERY.
351
1
l\
MENU.
Canapes a la Capucienne.
Consomme a la Careme.
Huie de Saumon a la
Moderne.
Atriots de Volaille
a la Vaudoise.
Perdrix braisees aux choux.
Eond de Veau roti.
Salade a la Dmnas.
Bordure de Marrons
a la Chantilly.
Tomates au gratin.
In Season. — Smelt, oysters, skate, red and grey mullet, soles*
scallops, turbot, halibut.— Capercailzie, ducks, capons, chickens,
pheasants, partridges, turkeys, pigeons, snipe. — Apples, bananas,
medlars, oranges, peaches, pears, cob nuts, filberts, tigs, grapes.
352
RECHERCHE COOKERY.
Appetissants Maconnaise.
Potage a la Cressy.