Petites bouchees ^ la Peine.
ENTREES FROIDES.
Filets de truites 4 la Ravigote.
Foies gras de Strasbourg.
Gateau de ptarmigan aux truffes.
Chaudfroid de becassines.
Mayonnaise de turbot aux laitues.
Blanquettes des volailles a la gelee.
GROSSES PIECES.
Paonneaux k I'lmperatrice.
Hure de sanglier h, la Bohemieune.
Gros saumon k la Royale.
Dinde en galantine k la Parisienne.
Cocbon de lait k la Napolitaine.
Jambon de Salisbury au vin de Mad^re.
Baron of beef.
ENTREMETS.
Buisson de truffes de Perigord. Buisson d'oeufs des pluviers.
Petits pois au naturel. Asperges en branches.
Gelee aux f raises. Cr^me k la vanille.
Patisserie. Compote d'ananas.
Bu6doise d'abricots. Brioche a la Saxonese.
Baba k la Polonaise.
BUFFET.
Roast chickens. Roast beef.
Roast lamb. Roast capons.
THE DEFEAT OF COFFEE 833
COFFEE.
How many writers have vaunted the good effects of coffee I
Heroes, statesmen, and philosophers have bowed over their fili-
gree cups ; and Frederick of Prussia, Napoleon, Talleyrand, and
Metternich have all acknowledged and felt the inspiration of the
fragrant berry.
There are various methods of preparing the infusion. The best
coffee in the world is probably made in Paris ; though the very
finest qualities of coffee come to the London market. The usual
method of making the beverage in France is a la Duheloy, which
consists in pouring boiling water on coffee placed in a porcelain
or silver vase, colandered or pierced with very small holes. The
first decoction is poured off, heated to boiling heat, and passed
again through the coffee-pot, when a clear and exquisite coffee is
produced. Not more than a full-sized tablespoonful of coffee
should be allowed for each guest in making a small cup of coffee
for after dinner.
Here is a recipe of Dr. Koques's for a cafe a la creme frapjye
a la glace. It is a delicious breakfast beverage during the summer
heats. Make a strong infusion of Mocha, or Bourbon coffee ; put
it in a porcelain bowl, sugar it properly, and add to it an equal
portion of boiled milk or one-third the quantity of rich cream.
Surround the bowl with powdered ice. Coffee, it may be added,
should be hot, clear, and strong, and, like every other good thing,
should be taken in moderation.
THE DEFEAT OF COFFEE.
"The imports of coffee are steadily declining in favour of
tea." — Daily Paj^er.
Alas, for Mocha ! well it may
Look piteous and pout.
For Tea is more than ever in,
And Coffee's going out.
" Boheajavi satis !" Coffee cries
" 'Tis clear you will wrong go ;
You do not let your victims sleep,
No more does Mr. Congo."
Said Congo, " Coffee, you're a fool,
Your ruin's past postponing;
You've had your day, 'tis over now,
'Tis you that should be moaning " {Moning).
834 PRACTICAL GASTRONOMY
NOTES ON LAYING A TABLE
IN
THE ENGLISH STYLE.
Page 383
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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Petites bouchees ^ la Peine.
ENTREES FROIDES.
Filets de truites 4 la Ravigote.
Foies gras de Strasbourg.
Gateau de ptarmigan aux truffes.
Chaudfroid de becassines.
Mayonnaise de turbot aux laitues.
Blanquettes des volailles a la gelee.
GROSSES PIECES.
Paonneaux k I'lmperatrice.
Hure de sanglier h, la Bohemieune.
Gros saumon k la Royale.
Dinde en galantine k la Parisienne.
Cocbon de lait k la Napolitaine.
Jambon de Salisbury au vin de Mad^re.
Baron of beef.
ENTREMETS.
Buisson de truffes de Perigord. Buisson d'oeufs des pluviers.
Petits pois au naturel. Asperges en branches.
Gelee aux f raises. Cr^me k la vanille.
Patisserie. Compote d'ananas.
Bu6doise d'abricots. Brioche a la Saxonese.
Baba k la Polonaise.
BUFFET.
Roast chickens. Roast beef.
Roast lamb. Roast capons.
THE DEFEAT OF COFFEE 833
COFFEE.
How many writers have vaunted the good effects of coffee I
Heroes, statesmen, and philosophers have bowed over their fili-
gree cups ; and Frederick of Prussia, Napoleon, Talleyrand, and
Metternich have all acknowledged and felt the inspiration of the
fragrant berry.
There are various methods of preparing the infusion. The best
coffee in the world is probably made in Paris ; though the very
finest qualities of coffee come to the London market. The usual
method of making the beverage in France is a la Duheloy, which
consists in pouring boiling water on coffee placed in a porcelain
or silver vase, colandered or pierced with very small holes. The
first decoction is poured off, heated to boiling heat, and passed
again through the coffee-pot, when a clear and exquisite coffee is
produced. Not more than a full-sized tablespoonful of coffee
should be allowed for each guest in making a small cup of coffee
for after dinner.
Here is a recipe of Dr. Koques's for a cafe a la creme frapjye
a la glace. It is a delicious breakfast beverage during the summer
heats. Make a strong infusion of Mocha, or Bourbon coffee ; put
it in a porcelain bowl, sugar it properly, and add to it an equal
portion of boiled milk or one-third the quantity of rich cream.
Surround the bowl with powdered ice. Coffee, it may be added,
should be hot, clear, and strong, and, like every other good thing,
should be taken in moderation.
THE DEFEAT OF COFFEE.
"The imports of coffee are steadily declining in favour of
tea." — Daily Paj^er.
Alas, for Mocha ! well it may
Look piteous and pout.
For Tea is more than ever in,
And Coffee's going out.
" Boheajavi satis !" Coffee cries
" 'Tis clear you will wrong go ;
You do not let your victims sleep,
No more does Mr. Congo."
Said Congo, " Coffee, you're a fool,
Your ruin's past postponing;
You've had your day, 'tis over now,
'Tis you that should be moaning " {Moning).
834 PRACTICAL GASTRONOMY
NOTES ON LAYING A TABLE
IN
THE ENGLISH STYLE.