ANCHOVY BUTTER
Two parts of butter to one part of anchovy essence, a little grated Parmesan
cheese and nutmeg, thoroughly mixed together.
ANCHOVY PASTE
Anchovies filleted, the fillets rubbed through a fine sieve, the head and bones
boiled with a little water and thickened with flour, strained into the paste
obtained from the rubbing, mixed; when cooled, a little cochineal, walnut
catsup, and vinegar added to give the required color and consistency.
ANCHOVY CATSUP
Anchovies, onions, whole cloves, mace, peppers and ginger, sugar and old ale,
brought to a quick boil, then slowly simmered till done, strained through a hair
sieve, cooled, walnut catsup added; bottled for use.
APPLE BAVAROISE
Apple sauce, flavored with sherry wine and lemon juice, with enough gelatin
added to set it, the whole passed through a hair sieve, whipped cream stirred
in according to quantity liked, then poured into molds and allowed to set
till firm; served with whipped cream
APPLE BUTTER
Peeled apples boiled down in cider to a pulp with a flavor of allspice, the
pulp then passed through a fine strainer.
APPLE CHARLOTTE
The bottom and sides of a pan or mold lined with thin slices of buttered bread,
the interior filled with thick apple marmalade, the top cover with slices of
buttered bread 1/2 inch thick dipped in a mixture of milk and eggs, the
charlotte then baked a fine color, turned out and served with whipped cream.
APPLE CHUTNEY
A pint and a half of vinegar, 2 oz. of whole ginger bruised, 1 oz. of chilies,
1 oz. of mustard seed, 2 oz. of salt, 12 oz. of sugar, boiled slowly for 45
minutes, then strained through a hair sieve, when cooled the vinegar thus
flavored put on again with a large onion minced, 1 1/2 oz. minced shallots, 2 oz.
sultana raisins, and 2 1/2 pounds of peeled and sliced apples, the whole boiled
till apples are pulpy, then placed into stone jars and tied down with skin.
APPLE CROQUETTES
Thick apple marmalade containing soft bread crumbs and egg yolks baked till set.
When cold, cut into strips 2 inches long and 1 inch thick, breaded, fried,
and served with orange sauce.
APPLE MARMALADE
Sweetened apple sauce boiled down till thick enough to cling to a spoon.
APRICOT FRITTERS
Halves of apricots or spoonfuls of apricot marmalade laid on a thin circle of
paste, another circle placed on top, edges pinched together, trimmed, fried
till done. Also halves of apricots laid in diluted brandy and sugar for 1/2
hour then dipped in batter, fried, dusted with sugar and served with syrup sauce.
BANANA FRITTERS
Bananas cut slantwise in halves, laid for a while in diluted brandy and sugar,
then dipped in batter and fried in plenty of hot fat, taken up, drained, rolled
in powdered sugar, and served with a fruit sauce.
BANANAS FRIED
Bananas split in halves lengthwise, dipped in milk, then rolled in flour, fried
in clear butter to a golden brown; served with currant jelly.
BANANA COMPOTE
Bananas cut in quarters slantwise, simmered in syrup till done; served on a
bed of sweetened rice, with the syrup poured over them.
BANANA SALAD
Alternate slices of bananas, peeled oranges, and desiccated coconut are
placed in a fruit dish till full, over which is poured enough brandy and rum
mixed with sugar to just moisten the salad.
BATTERS
Foods of a plain nature: A pound of flour is gradually moistened with a half
pint each of milk and water, added to which is the whipped whites of 4 eggs and
1/2 c. melted butter.
Sweet foods and fruits is made of a pound of flour, a heaping tsp. of baking
powder and 1/2 c. sugar mixed together dry, then moistened with 1 1/2 c. milk
and 2 beaten eggs.
For frying vegetables is made of a pound of flour seasoned with salt, moistened
with a pint of milk, one beaten egg, and a spoonful of olive oil.
For French pancakes is made of a pound of flour very gradually moistened with
a quart of milk and 16 beaten eggs, the grated rind and juice of one lemon and a
seasoning of salt. This batter is fried in small HOT frying pans, very thin,
tossed over, spread with preserves, rolled up and sprinkled with powdered sugar.
KIDNEY BEANS, FRENCH STYLE
Soaked boiled and drained dried beans, or canned ones washed off, a little minced
onion and garlic lightly fried in olive oil to a golden brown color, oil poured
off, beans put in with some chopped parsley, tossed together with the onions, then
moistened with Veloute sauce, brought to the boil, seasoned and served.
HARICOT BEANS WITH BACON
The cold beans are nicely fried with butter or bacon fat, seasoned with
salt and pepper with a little sage, then served with a slice of broiled bacon.
(Navy)
BEEF A LA MODE
Any piece of solid beef, preferably the silverside of the round, is larded with
seasoned strips of larding pork, then laid in dilute vinegar containing slices
of carrot, turnips and onions with whole spices, for several hours. It is
then taken out and quickly roasted in oven to get the outside seared, then
placed in saucepan, covered with a piquante sauce, lid of saucepan put on,
then gently simmered till tender; served in slices with a garnish of braised
vegetables and some of the sauce it was cooked in.
BOILED BEEF
The best pieces for boiling are the flank, brisket, and short ribs; they
should be boiled tender with a flavoring of vegetables, and served with
horseradish sauce, cream sauce and carrots or suet dumplings; or mixed vegetables
such as carrot, turnip, onion, cabbage, and potato.
ROAST BEEF HASH
Minced onion lightly fried in butter added to finely cut roast beef two parts,
and minced cold potatoes one part, mixed together, seasoned with salt, pepper and
powdered marjoram with a very little roast beef gravy; the whole then tossed
together, placed in a pan and baked; or keep in a saucepan over a slow fire till
thoroughy heated; or portions put into a frying pan, browned on both sides,
then formed into shape of an omelet; served either with or without a fried
or poached egg, and with a crouton at ends of dish.
BRAISED SIRLOIN OF BEEF WITH MUSHROOMS
Top sirloin larded and braised with vegetables, spices and consommé; meat
taken up when done, the liquor strained and skimmed, sherry wine and Espagnole
sauce added to it; meat served in slices, garnished with fried mushrooms, and
sauce poured around.
BLANC MANGE
Milk put to boil, containing sugar, grated orange rind, and few bitter almonds;
when boiled, strain into another saucepan, boil up again, then thickened with
corn starch, and poured into molds, the bottoms and sides of which may be
decorated with crystallized fruits. After the blanc mange is made it may be
made into "ribbon cream" by separating it into four vessels, coloring one
green and flavoring it with pistachios, another red with a rose flavor, another
with some boiling chocolate; when filling the molds, the white is placed first and
the chocolate last.
BRANDY SAUCE
Water, lemon juice, sugar and grated nutmeg brought to the boil, butter and flour
sizzling in another saucepan, the flavored water strained into it, stirring at
the same time, allowed to simmer for a few minutes, taken from the fire, and
brandy to the desired flavor added.
BROCHETTE OF LOBSTER
Cold boiled lobster meat cut in pieces and marinated in a mixture of salt, pepper,
nutmeg and Worcestershire sauce for an hour, then threaded on skewer alternately
with the large head of a button mushroom, rolled in butter, then in fresh bread
crumbs, broiled, served with Maitre d'hôtel butter mixed with anchovy essence
poured around, and garnished with parsley and lemon.
CHIVRY BUTTER
Mix together 1/2 tsp. each finely chopped parsley, chervil, tarragon, chives
and shallots and cream them with 2 tbs. salted butter.
DEVILED BUTTER
Cream 3 tbs. butter until light and lemon colored with 1 tsp. dry mustard, 5 tsp.
Worcestershire sauce, 3 tsp. Tabasco, and 1 tsp. each grated onion and finely
chopped chives. Blend them thoroughly and chill.
GARLIC BUTTER
A few cloves of garlic are pounded to a paste with olive oil and butter; when
smooth, rubbed through a fine sieve.
HORSERADISH BUTTER
Pound in a mortar 1 tsp. freshly grated horseradhish with 1 tb. butter. Chill
well.
LOBSTER BUTTER
The head and coral of boiled lobster with its equal weight of butter pounded
to a paste with a dash of anchovy essence and a little dry mustard, then
rubbed through a fine sieve; gathered for use.
MAITRE D'HÔTEL BUTTER
To each cup of melted butter is added a large spoonful of chopped parsley, juice
of two lemons, seasoned with salt, red pepper and nutmeg.
MONTPELIER BUTTER
Blanched watercress, chervil, tarragon and parsley, with hard boiled egg
yolks, a few anchovies, gherkins, capers and a clove of garlic are pounded
to a paste with their equal weight of butter, a little tarragon vinegar and
lemon juice, when smooth, rubbed through a fine sieve and gathered for use.
RAVIGOTE BUTTER
Blanched chives, parsley, tarragon and shallots, pounded to a paste with
butter, lemon juice and a dash of anchovy essence, then rubbed through a fine
sieve and gathered for use.
FRIED CABBAGE WITH BACON
Fresh boiled, pressed and seasoned cabbage cut fine, fried in bacon fat;
served with a slice of boiled bacon on top.
CABBAGE SALAD
Finely shred cabbage, some bacon cut in dice and fried; while still in the
pan, equal parts of water and vinegar, with a seasoning of salt and pepper added
to it, boiled, cooled, then mixed with the cabbage.
CANAPÉS OF CRAB
Circles of toast spread with deviled crab meat, sprinkled with parmesan cheese
and browned in the oven.
CANAPÉS OF SMOKED SALMON
Strips of toast spread with anchovy butter, a thin circle of smoked salmon
on top, the edges decorated with hard cooked eggs minced and mixed with
chopped parsley.
CANAPÉS OF SHRIMP
Fancy shaped slices of toast spread with shrimp paste and decorated with
boiled shrimps.
CANAPÉS OF CAVIAR
Circles of toast, the edges spread with anchovy butter, with an onion ring as
its base, the ring filled with Russian caviar.
SAVORY CANAPÉS
Strips of toast spread with a mixture of grated ham, cheese, cream sauce and
scrambled eggs, the edges decorated with lobster coral.
WELSH RAREBIT
A little butter placed in a small shallow saucepan, when melted, finely cut
cheese added to it, seasoned with salt, red pepper, dry mustard and
Worcestershire sauce; as it begins to melt, ale added till it becomes of a
creamy nature; a hot dish with slices of hot toast, the cheese poured over it
and served.
GOLDEN BUCK
The preceding with a poached egg on top.
CHEESE SCALLOPS
Individual patty pans buttered, then lined with slices of cheese, an egg then
broke into the center, seasoned with pepper, a TB. of milk or cream poured over
the egg, then dredged with grated cheese and slowly baked for 20 minutes, turned
out and served on dry or fried toast.
CHEESE STRAWS
One pound of flour, 3/4 lb. of grated cheese, 4 egg yolks, seasoned with
salt and red pepper, made into a paste, rolled out thin, cut into strips and baked
a straw color.
CHEESE BOMBE
Into a choux paste made of 3/4 lb. flour, 1/2 lb. butter and a quart of water,
work in one at a time 12 yolks and 8 egg whites, then 3/4 lb. of grated Swiss
cheese; cook by frying small spoonfuls in not too hot fat; when done, serve
with Montpelier butter.
CHEESE FRITTERS
Half a pound of grated parmesan cheese seasoned with salt and red pepper worked
into the beaten whites of 8 eggs; cooked by frying small spoonfuls in hot
fat, then taken up and rolled into grated cheese mixed with finely chopped
parsley; served very hot.
BRANDIED CHERRIES
Round, large, sweet cherries scalded for 2 or 3 minutes in a boiling syrup
composed of 1 lb. of sugar to each quart of water, then taken up and laid on
dishes to cool, afterwards filled into wide-mouthed bottles. The syrup they were
scalded in then boiled up again with another pound of sugar added to each quart,
scum removed as it rises; when clear, taken off the stove and allowed to
become cold, then an equal quantity of brandy added. The brandied syrup then poured
over the cherries in the bottles, which are hermetically sealed and put away
for use.
BROILED CHICKEN HUNTER'S STYLE
Chicken split down the back, backbone and breastbone removed, steeped for an
hour in a mixture of olive oil, minced onions, chopped parsley, salt, pepper
and lemon juice, taken up, rolled in fresh bread crumbs, broiled till well done;
served with sauce Chasseur poured around, and garnished with lemon and parsley.
STEWED CHICKEN, MEXICAN STYLE
Chicken split, jointed, fried with olive oil till brown, taken up in another pan,
ham and garlic then fried in the oil of a light color, surplus oil poured off
the onions, etc., then moistened with equal parts of tomato and Espagnole sauces,
seasoned with thyme, sage, marjoram and sweet pepper, simmered for 1/2 hour,
skimmed, strained over the chickens with are then simmered till tender; raw
tomatoes peeled and the seeds removed, cut into pieces and stewed down thick with
chili sauce; served, the chicken in sauce with fancy croutons at ends of dish,
garnished at the sides with the tomato and chili mixture.
CHOCOLATE BLANC-MANGE
Milk and sugar brought to the boil in 2 separate saucepans, then corn starch mixed
with milk beaten into both, one to be flavored with vanilla, the other to have
melted chocolate and a little butter beaten into it, molds dipped into cold water,
the chocolate mixture poured in 1/2 way up, then the vanilla used to fill with, set
to cool, turned out, served with sweetened and vanilla flavored cream.
CHOCOLATE CREAM FRITTERS
The chocolate part of the preceding recipe made a little stiffer than for blanc-
mange, turned into shallow pans, allowed to set till firm and cold, then cut
into shapes, double breaded and fried, served dusted with powdered sugar
and with apricot marmalade or sauce poured around.
CHOCOLATE CUP CUSTARDS
Two quarts of milk, 4 oz. of chocolate and 1 lb. sugar mixed and brought to the
boil, six yolks and 2 oz. corn starch worked together with a little milk,
the boiling mixture stirred into it, pout back on the range and stirred till
it just thickens, then flavored with vanilla, poured through a conical strainer
into cups; when all filled, the cups arranged into a baking pan containing a
little water baked slowly till done, served cold with cream poured around.
CHOUX PASTE
Is the name of a batter made of a pint of water, 8 oz. lard or butter, 9 oz.
flour and ten eggs. Water and lard is brought to the boil, flour then added all
at once and worked over the fire till it is cooked into a smooth paste, allowed
then to slightly cool, the eggs then beaten in one at a time; its consistency must
be so that it will just fall off from a spoon; from it is prepared cream
puff and eclairs.
CITRON CAKE
One pound each of butter and sugar creamed together, ten eggs then worked
in one at a time, then a wine glass of brandy, 1 pound of sifted flour, and a
1/2 lb. of shredded citron.
CRAB TOAST
Cooked crab meat sautéed with butter, seasoned with salt, nutmeg and red pepper;
served piled high on slices of hot buttered toast.
CRAB FRITTERS
Cooked crab meat finely minced, mixed with a little minced fried onion, a
suspicion of garlic, seasoned with salt, pepper, nutmeg, dry mustard,
Worcestershire sauce and chopped parsley, all boiled down in a Veloute sauce
till thick; then is worked in a few beaten egg yolks, removed and poured into
a pan and allowed to become cold; then cut into finger slices, dipped into a
thin frying batter, fried; served with Tartar sauce.
DEVILED CRAB
Cooked crab meat mixed with minced whites of hard cooked eggs and the yolks
rubbed through a sieve, seasoned with salt, red pepper and dry mustard,
Worcestershire sauce and tarragon vinegar; made hot with a good allowance of
melted butter, filled into shells, smoothed, strewn with sifted bread crumbs,
browned off in the oven and served very hot.
CROUSTADE OF CRABS
Cooked crab meat sautéed with minced shallots in butter, seasoned with salt, red
pepper and caper vinegar, moistened and heated with sauce Normande,
filled into bread or paste croustades, served very hot.
CRAB FORCEMEAT
Cooked crab finely minced with chervil, chives and a small clove of garlic,
seasoned with salt, red pepper and caper vinegar, pounded, then rubbed through
a fine sieve, bound with raw egg yolks.
CRAB CROQUETTES
Crab forcemeat made into shapes, breaded, fried; served with sauce Joinville.
TOMATOES STUFFED WITH CRAB
Raw peeled tomatoes of an even size, hollowed out, seeds removed, the outside
then covered with crab forcemeat, and the inside filled with deviled crab
mixture, smoothed off, rolled in sifted bread crumbs, baked and basted with
butter; served very hot.
CREAM FRITTERS
Boiling milk with a small piece of butter, sweetened to taste, thickened
with corn starch mixed with cream, allowed to boil up again, then further
thickened with a liaison of egg yolks and cream, removed from the fire, flavored,
turned into a wet pan, allowed to become cold and firm then cut into shapes,
double breaded, fried, served with the following cream sauce.
CREAM SAUCE
Boiling milk, melted butter in a saucepan with as much flour as it will take
up, stirred together, gradually moistened while stirring with the boiling milk,
seasoned with salt, red pepper, nutmeg, and lastly, when removing from the fire,
the juice of a lemon is added, strained through a fine strainer, and some pure
cream then mixed in.
CREAM PUFFS
Choux-paste piped into dome shapes on a baking sheet, baked, hole then made
in side and filled with a cream, made as given for "cream fritters"
above, but softer.
FOIE-GRAS
Literally fat liver, is made by taking the livers of fat geese, cooked them
with sweet hers, wine and bacon, then pounding it, rubbing it through a
fine sieve. Pate Foie-gras.
CHICKEN FORCEMEAT
Raw breast of chicken with the skin removed, pounded, rubbed through a
tamis mixed with a little cream and strained whites of raw eggs, seasoned with
salt, red pepper, nutmeg and lemon juice.
VEAL FORCEMEAT OR GODIVEAU
Equal quantities of veal or beef kidney suet and lean veal minced,
pounded, rubbed through a sieve with chopped chives, then is mixed in
yolks of eggs at the rate of two to each pound of meat, then finished to
the proper consistency with some strained cold Veloute sauce.
HAM AND LIVER FORCEMEAT
Light colored calf's liver and fat ham in equal quantities cut in small pieces,
the liver laid in clear cold water long enough to extract the blood, so that
the forcemeat will be whiter; after which it is drained and wiped, the ham
sautéed over a quick fire, then the liver in the ham fat, of a golden color
together with some chopped shallots, parsley and mushrooms, seasoned with
red pepper, salt and a little mixed spices, the whole then chopped fine,
pounded, rubbed through a sieve; it is then ready for use.
KROMESKIES
Name applied to any form of croquette mixture made into forms of corks, finger
lengths, wrapped in a thin shaving of cold boiled bacon, dipped in batter
and fried.
BLANQUETTE OF LAMB
The breast or boned shoulder cut in neat pieces, seasoned with salt and white
pepper, rolled in flour, quickly without coloring, sauté them with butter
and a few minced shallots, take up into a sautoir, make a cream sauce in the
butter, etc., they were sautéed in, strain over the lamb, simmer till done,
adding some button mushrooms and a little chopped parsley; serve in a casserole,
or with a border of fancy mashed potatoes.
LEMON CREAM
2 quarts of milk brought to the boil with 1 1/2 lb. sugar; grated rinds of 4
lemons mixed with 6 oz. sifted flour, then made into a smooth thickening with
milk; when smooth, poured to the boiling milk and stirred till creamy, then
is added 3 oz. butter, juice of the lemons and the yolks of 12 beaten eggs,
continue stirring till of a custard consistency; then remove and use for filling
puffs, eclairs, lemon cream pies, tartlettes, spreading layer cakes, etc.
LEMON SAUCE
Lemons with seeds removed finely minced or passed through a mincing machine,
enough of it worked into a Veloute sauce to give a pronounced flavor; used for
boiled capons, chickens, turkey and fish.
LENTIL SOUP
Lentils boiled till tender in white stock, with leeks, celery, parsley and
a piece of salt pork, when done, pork removed, the soup lightly thickened, then
rubbed through the tamis; served with croutons.
BROILED LIVE LOBSTER
The lobster split, the uneatable parts removed, seasoned with salt and pepper,
placed within a wire hinged broiler, brushed with butter, broiled; served
with melted butter and lemon.
MAITRE D'HÔTEL
Name applied to a sauce and a garnish. The sauce is composed of melted butter,
chopped parsley and lemon juice, and is used chiefly with broiled meat and fish.
PUREE OF MUSHROOMS
Canned button mushrooms minced, sauteed with butter for 5 minutes,
moistened with Veloute sauce, reduce quickly, then add some thick cream and lemon
juice, reduce 5 minutes more, then rub through a tamis for use.
STUFFED MUSHROOMS, ITALIAN SAUCE
Large fresh mushrooms skinned, stalk removed, placed skin side down in a buttered
baking pan, filled with the following: Mince the stalks with some shallots,
parsley, fat bacon, lean ham and thyme, sauté them in olive oil for 5 minutes,
then work in some egg yolks, season with salt and pepper; when filled, sprinkle
with bread crumbs and melted butter, bake till nicely browned (about 20
minutes); served with brown Italian sauce poured around, garnish with fancy
croutons.
STUFFED MUSHROOMS, CREOLE STYLE
Medium sized fresh mushrooms peeled and washed, stalks removed and minced with
a little celery and green peppers, sauté the mince in olive oil, then moisten
with chicken liquor, reduce, then thicken with fresh grated bread crumbs, remove
from fire and add strips of truffle peelings, chopped parsley, salt and paprika,
fill the mushrooms, smooth, brush with beaten eggs, press on some bread crumbs,
arrange in a shallow sautoir, sauté on both sides, when nicely browned, take
up and serve on toast with Creole sauce separate.
MUSHROOM SAUCE
Canned mushrooms drained, the liquor reduced, the mushrooms sautéed lightly
with butter, then added to a Veloute sauce with the reduced liquor, season
with cayenne and lemon juice for white entrees, or use Madeira or Espagnole
sauces for brown entrees.
MUSHROOM CATSUP
Fresh mushrooms wiped and placed into crocks in layers till full, each layer
being well sprinkled with salt; when full, cover with a folded cloth and stand
in a warm place for 24 hours, then mash and strain through a very coarse towel or
sack; to each gallon of the liquor thus obtained add a quarter of a pound of
whole peppers and simmer for 1/2 hour, then add one ounce of whole cloves,
one ounce of whole allspice, two ounces of bruised ginger and half an ounce
of whole mace, simmer for another half hour, then remove from fire; when cold,
strain through a jelly bag, bottle, cork and seal.
ORANGE JAM
Four pounds of oranges, one pound of lemons, four pounds of sugar one pound of
butter, 32 yolks and 4 whole eggs. The fruit grated, the juice extracted, the
juice, sugar and grated rinds then boiled together, butter melted and beaten up
with the yolks and eggs, added to the boiling juice, constantly stirring till
of a jam consistency; used for pie filling, layer cake spreading, filling darioles,
cheesecakes, pattypan tarts, etc.
BRANDY PEACHES
Large firm freestone peaches placed in a preserving kettle and covered with
boiling water, lid then put on and allowed to remain till the water becomes
cold, then drain off the water and repeat with another scalding and cooling, then
take each peach out of the cold water and allow to drain and dry between two
towels, then put the fruit into small stone crocks and cover with brandy; cover
with air-proof paper and allow to macerate for a week; at the week end take
out and weigh the fruit; to each pound of peaches make syrup of 1 lb. of sugar
and a cupful of water, bring to the boil and skim, then put in the fruit and
simmer, when tender, take out and drain, put into fruit jars, allow the syrup
to cool; when cold, make a mixture of equal quantities of the syrup and
brandy, pour over the fruit in the jars, seal up, keep in a cool dark place.
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