COMPOTES de Pommes.

APPLE SAUCE, OR, STEWED APPLES.

Peel some fine apples ; cut them in halves, cut out the cores, and stew them with a good glass of water, a little sugar, some lemon juice, and some pieces of cinnamon.. When they are done, seve them in a preserve dish (compotier), and pour over them the syrup in which they were cooked.

COMPOTES de Pcnres.

STEWED PEARS.

Peel your pears; if they are large, cut them in quarters ; if small, leave them entire ; cook and serve them as with the apples, in the preceding article.

COMPOTES de Poires au Tin.

PEARS STEWED WITH WINE.

Peel them, and leave them whole, and stew the sauce as in the Compotes de Pommes. When they are about half cooked, moisten them with a glass of red wine. Finish cooking over a small fire, and when they are thoroughly done, arrange them in a a preserve dish, stew down the syrup, and pour it hot over the pears.

COMPOTE dc Coings.

STEWED aUINCES.

You must first partly cook them in boiling water; take them out and put them in cold water, and then peel them, cut in quarters, and remove their cores. Afterwards, put them in a saucepan, with a qunrter of a pound of sugar, and some little pieces of cinnamon, a large glass of water, and some lemon uice. Finish the cooking, and serve with the syrup boi.ed down and poured over them.

COMPOTES de Prunes.

STEWED PRUNES.

Cook a pound of prunes with a half pint of water, a half glass of wine, a quarter of a pound of sugar, and some little pieces of cinnamon, until you can crush them in your fingers; arrange them in a preserve dish, and when your syrup is stewed to a proper consistence, pour it over them and serve the prunes.

COMPOTES de Cerises, de Fraises, de Framhoises, de Gro-seilles, de Raisins, etc.

STEWED CHERRIES, STRAWBERRIES, RASPBERRIES, GOOSEBERRIES, RAISINS, ETC.

These are all done the same as prunes; the proportions being always a quarter of a pound of sugar, and a half pint of vvrater, for each pound of fruit.

COMPOTES d'Abricots, mi de Peches.

STEWED APRICOTS OR PEACHES.

These are done in the same way as the apples and pears, with the same proportions of water and sugar. The apricots must be peeled and divided, and the peaches deprived of their skins and stones.

SALADE B'OKANGES, pour Dessert.

SALAD OF ORANGES, FOR DESSERT.

Cut them in slices with the peel, powder them with sugar, and moisten them with wine or brandy.

SALADE DE FECB.ES, jpour Dessert

PEACH SALAD, FOR DESSERT.

Take beautiful peaches which have arrived at the true point of maturity ; peel them, cut them in slices, powder with sugar, moisten with excellent brandy, and serve in a preserve dish.

GROSEILLES FERhEES, pour Dessert.

PEARLED GOOSEBERRIES, FOR DESSERT.

Take a fine bunch of gooseberries, quite ripe; put them in a liquid composed of one glass of water and two whites of eggs beaten together. Let them drain for two minutes ; roll them in powdered sugar, and put them on paper to dry. The sugar crystallizes around each berry, and they form a dessert dish of brilUant effect.

INSTRUCTION POUR CONFIRE LES FRUITS.

INSTRUCTIONS FOR PRESERVING FRUIT.

Before preserving fruit in sugar, it is necessary that the sugar should be well clarified. The following is the best method : put your sugar in a brass kettle, or pan, such as is used by confectioners, with one pint of water to each pound of sugar. Have in p. porringer beside you the whites of eggs whipped with water. As soon as your sugar boils, you turn a portion of this frothed water in the syrup, and stir

FRUITS CONFITS—FRUIT PRESERVES. JQl

it in with a spoon, and then as the froth rises, skim it off; put in more of the white of egg, and skim again, and continue this operation until your syrup is well clarified. Then cook your fruits as much as is necessary for each particular kind.

POUR CONFIRE LES A.BRICOTS.

HOW TO PRESERVE APRICOTS.

Choose such apricots as are of a fine color, but not too much ripened. Make, with the point of a knife, a little notch in the top; then, pushing the knife into the end by the stem, you push out the stone on the opposite side; put them in a proper proportion of fresh water, and make them scald over the fire. As soon as the water commences to simmer, take them out with a skimmer, as soon as they feel soft to the finger ; cool them in fresh water, and let them drain. Afterwards, clarify a quantity of sugar proportioned to the number of apricots; that is to say, one pound of sugar for twenty-five apricots, and when your syrup is clear and almost boiling, put in the apricots. Let them boil a few moments, then take them off, and pour them into an earthen or stone jar until the next day, that the fruit may take up the sugar. On the morrow, turn off the syrup, which you must boil down very strong, and then turn it boiling hot over the a} ncots. The day after that pour off the syrup, and boil down again, and still again the day after. Each time the sugar will be deposited upon the apricots. The fruit may then be drained, and after they have dried on a metal plate, they must be powdered with sugar, turning them so as to cover both sides, and when they have become dry, arrange them in a box in layers, with a paper between each layer.

Prunes, little pears, and other plums may be calj

died in the same manner.

102 FRUITS A L'EAU-DE-VIE—BRANDIED FRUITS. MARMELADE D'ABRICOTS.

MARMELADE OF APRICOTS.

Take apricots which are fully ripe, remove their skins and stones, cut them in pieces and weigh them; then take three-quarters of a pound of sugar for each pound of fruit; melt the sugar in a brass basin or kettle, with a pint of water for each pound of sugar, over a very gentle fire; and after it has boiled a good half hour, put in your apricots, and continue boiling over a gentle fire for an hour or an hour and a half, taking care to continually stir your marmelade that it may not burn upon the bottom of the kettle. To ascertain if it is sufficiently cooked, take a little upon your fingers, press your thumb upon it, and^if it is glutinous, and when the thumb is removed forms a little string, it is done enough; when it must be removed from the fire and turned into pots.

There are some persons who like the marmelade t« be flavored with the meats of the stones. In this case, crack half the stones, and scald the meats in boiling water to enable you to remove their skins ; put them in the marmelade a short time before it is done, and stir well the whole so that each pot may have its equal share. Do not cover the pots until the marmelade is entirely cooled. This marmelade is an excellent and very nourishing food.

La marmelade de peches (marmelade of peaches), and those of prunes, and of other plums, are made in precisely the same manner, except the addition of the seeds, which, however, may be done with the peaches if you like.

FRUITS A L'EAU-DE-VIE.

BRANDIED FRUITS.

Take a certain quantity of apncots, which have

FRUITS A L'EAU-DE-VIE—BRANDIED FRUITS. 103

not ripened to their perfect maturity; wipe off the down with a towel, prick them to the stone with a large pin, put them in fresh water, and let them boil over a gentle fire ; but they must not boil much, but be kept merely simmering. When you find that the fruits are soft between your fingers, take them out with a skimmer, and put them in cold water; take care not to crush them or tear off their skins, and let them drain and dry.

During this time, you should have clarified a pound of sugar in a pint of water, for each twenty-six apricots, or peaches ; put in your fruit to take a boiling, and then leave them in the syrup until the next day, then take them out and let them drain. While they are draining, put your sugar again over the fire, 2Uid let it boil for some time, and then put in your apricots for a moment, to take a little boiling more. Take them out, and when they are cold, arrange them in a glass or stone jar. Boil still more your syrup, but take care that it does not turn yellow, or glaze over; and after having added a double quantity of high proof brandy {eau-de-vie d 22 degris)^ mix well the brandy with the syrup, and turn over the apricots previously arranged in the jar. Put in the stopple, cover over and tie it down, and put away for use.

If you are obliged to use apricots which are ripe, you can dispense with scalding them in boiling water.

Les Ptches a Veau-de-vie (brandied peaches), are prepared exactly like apricots; the proportions of sugar and of brandy are also the same.

REINE-CLAUDES a VEau-de-vie.

BRANDIED GREEN-GAGES.

They must be chosen of such as are handsome, of an equal size, and which are not colored nor fully ripe. Cut off a part of their stems, prick them with

104 FRUITS A L'EAU-DE^VIE—BRANDIED FRUITS.

a pin, and to preserve their beautiful green, put in the water in which you scald them, a glass of vinegar, and a handful of spinnage. As for the rest, proceed in the same manner as with the apricots or peaches, employing for two hundred green-gages, the same quantity of sugar and brandy, as for one hundred of the former.

Note. —All other plums may be preseiTed in the same manner, varying the proportions according to their size; that is, for i. plums of which five would make one apricot, five times as many may be done in the same quantities of sugar and brandy.

ORANGES FINES a VEau-de-vie.

FINE BRANDIED ORANGES.

Choose fine oranges, of a good color and an even size; stick a pin in their centres, and put them into a proper quantity of fresh water, and as soon as they are softened by scalding, remove them into cold water. Clarify the sugar in the same proportions as for apricots, and when the syrup is not boihng, but yet is very hot, and give to the whole five or six boilings, covered. Take the kettle from the fire, and leave the oranges in the syrup till the next day. Repeat the same operation on the two days following, commencing each time by boiling down the sugar separately, so that it will crystallize on the oranges, after which put in the oranges and give them one or two boilings, covered as before. The third dav after all these operations have been concluded, draw the oranges, and arrange them in j-?rs (the glass ones are prettiest), and when the syrup is cold, mix with it an equal quantity of brandy, turn the mixture over the fruit, and cover it with care.

CERISES d I'Eau-de-vie.

BRANDIED CHERRIES.

Take some fine cherries sound and not too ripe

FRUITS A L'EAU-DE-VIE—BRANDIED FRUITS. 105

cut half the stems off, and put the cherries in a jar, or a bottle with a large neck, with some cloves and some pieces of cinnamon. Mash in a bowl a quarter of a pound of ripe cherries, for each pound of the others; put in some raspberries, and squeeze out the juice by putting them in a cloth. Take then a quarter of a pound of sugar for each pound of cherries, clarify with a glass of water, and boil it down to the point of crystallization; then put in the juice of the cherries, give a dozen boilings, and then, when the syrup is cooled, put in a pint of brandy for each pound of cherries ; pour the mixture into the jars and fasten them well.

AUTRE MANIJ&RE DE METTRE LES CERISES A L'EAU-DE-VIE, Beaucoup plus Delicate.

ANOTHER MANNER OF BRANDYING CHERRIES, MUCH MORE

DELICATE.

Making brandied cherries in the common method, is no more than to soak the cherries in brandy in the sun, adding some aromatics ; but all fruits, either cherries, prunes, peaches or apricots, merely soaked in brandy, without being previously candied and preserved with sugar, lose much of their juice and flavor. The fruit must not be merely a piece of sponge, for the liquor to penetrate, while the brandy itself will not be stronger than wine, by mixing the juices of the fruit. That the ladies may have bran-died cherries (and similar fruits) of the most delicate flavor, M. Cadet de Vaux gives the following recipe :

Take some cherries which have early ripened, remove their stems, squeeze them in the hands, jam out the stones, and put them in a brass basin or kettle, with some sugar. Boil down one third, and turn this syrup, all boiling, into some brandy, to which you have added your aromatics, and let this prepa-i^ation infuse in the sun. When the season for rasp-

berries has arrived, you can add some of these, if you think proper, to the infusion. Prepared in this way your Uquor will retain its strength, but will acquire the aroma of the cherries, etc., to which it is joined. The cherries preserve their size and color, are very agreeable to eat, and digest more easily than those which are full of brandy.

The proper proportions are, six pounds of early ripe cherries, one pound of raspberries, three pounds of sugar, six quarts of good brandy. You can flavor with cloves, cinnamon, or vanilla, according to your taste. It is well to pulverize these aromatics before, putting them into the infusion.

^ CONFITURES DE CERISES.

CHERRY PRESERVES.

Ramove the stones and stems of the cherries, wipe them, and put an equal quantity of sugar over the fire ; melt it with a glass of water, a glass of the juice of gooseberries, and a half glass of raspberry juice; when the sugar has sufficiently boiled, put in your cherries, cook them a short hour over a gentle fire, taking care to remove the scum, and when they have cooked a little in the kettle, put them in jars, and do not cover them until entirely cold.

The cherries to preserve are those which have short stems, and are last ripe, about a month after those which are first ripe. When you have turned off, expressed, and filtered this infusion, you have now an excellent ratafia of cherries and raspberries, and it is in this you put your cherries.

GEL6E DE GROSEILLES FRAMBOIS^ES.

GOOSEBERRY AND RASPBERRY JELLY.

Take any quantity of fine red gooseberries, a quarter as many white one^ and half a quarter as many

raspberries ; pick the fruits and put them in a kettle for preserves, with as many pounds of sugar in pieces, as you have pounds of fruit. Boil over a quick fire, skimming carefully, and continue boiling until your jelly, turned upon a napkin, fixes or congeals in a moment. This is a proof that your jelly is sufficiently cooked. Remove it from the fire, and turn it through a hair sieve. Let it drain without squeezing, and turn the first results into your pots. This will be a jelly of the first quality, of a beautiful ruby tint, and perfectly transparent.

Afterwards squeeze and express the remainder into another vase. This second part is as good as the first, but it has not its transparency, a quality much esteemed by gourmands and connoisseurs.

You may also make a good use of what still remains in the sieve ; put it in a pitcher, and pour upon it two or three pints of white wine. This wine, expressed afterwards, may be used to make a fruit ratafia, by adding to it a pint of brandy and some pieces of cinnamon or other aromatic ; and after you have filtered this infusion, your have four pints of a very agreeable cordial.

GEL^E DE GOINGS.

QUINCE JELLY.

Take some sound, yellow quinces, which are not over ripe; peel them, cut them in quarters, and boil them in as much water as will cover them. When they have been well boiled, squeeze them through a linen cloth, clarify the juice in a filtering bag, weigh it, and put it with three-quarters of its weight of sugar in a brass kettle. Do not forget to put in a piece of cinnamon. Cook the whole together until it ha"3 become a jelly, to ascertain which, try as in the preceding article. Take it from the fire, and tic up in pots, when it is cold.

MANI^RE DE FAIRE LE RAISINi:.

MANNER OF MAKING CONFECTION OF GRAPES.

Gather ripe grapes in dry weather, leave them for some days in their bunches, until they soften; then pick them, squeeze out the juice, and boil it gently, stirring all the while with a wooden stick, and diminish the fire as the liquor evaporates, continuing to siaimer it down, until it is three-quarters boiled away. Then, when it has got to the proper consistence, put it in pots, where you let it stand, without being covered, until next day, in a lukewarm oven. Then dip round pieces of paper, cut so as to closely fit in the pots, in brandy, and lay them upon the confection ; cover with another paper, tie down, and set the pots in a dry place.

If you choose to put fruits in this confection {rai-sine), it is necessary, whether quinces, pears, orange peel, or whatever, that they should previously be scalded in boiling water, until soft to the fingers ; then drain dry, and join to the grape confection, when it is about half boiled down; boiling (^ver a small fire, and as before, stirring without cessation. When you suppose that your confection is sufficiently boiled away, put a little on a napkin, and if it fixes at once, quickly remove the kettle from the fire, arrange the fruits in the pots, and turn the confection over them ; put them for eight or ten hours in a warm oven, and then cover as before.

OBSERVATIONS ESSENTIELLES POUR LA CONSERVATION DES GELEES ET CONFITURES DE TOUT ESP£:CE.

ESSENTIAL OBSERVATIONS IN REGARD TO THE PRESERVATION OF ALL KINDS OF JELLIES.

You must never cover the pots until the jellies are

CONFITURES—CONFECTIONS. JOg

perfectly cool. The best way is not to do it till some days after ; and then take care to dip the first round piece of paper, that which rests immediately upon the jelly, in brandy. This will preserve them much better than without it, and it will keep them from becoming mouldy.

I observe also, that it is absolutely essential that the basins, kettles, etc., in which syrups or jellies are made, if of earthern or iron ware, are subject to burn them, and give them a bad taste. Those who have not a kettle adapted for the purpose, and are compelled to use any other, should be careful to scour them perfectly clean.

It is not well to leave any confection in a brass kettle, on account of the formation of verdigris, which is poisonous ; on this account it is important to turn the confections in the pots as soon as their cooking is finished; or it may be turned into an earthern pot to cool a little, before being put in the jelly pots.

A wood fire is not so good as one of charcoal, w^ell sustained.

You must never leave your confections while they are over the fire, but stir them, remove the scum, and watch that they do not burn to the kettle.

SUPPLEMENT.

MEANS OF PRESERVING MEATS, ETC., IN SUMMER.

I believe that I shall render an important service to my readers, by letting them know the means of preserving meats during the heats of summer. This knowledge is important on the double grounds of health and economy, and is especially essential to those who live in the country, and are obliged to keep their provision for several days, being exposed to the double inconvenience of first eating it when it is too fresh, and consequently tough, and afterwards when it is too far advanced towards putrefaction.

POUR CONSERVER LE GIBIER, LE BCEUF, ET AUTRES VIANDES.

TO PRESERVE GAME, BEEF, AND OTHER MEATS.

Envelope in a white napkin the pieces of meat, poultry, or game, which you would preserve, while it is quite fresh, and place it in the coal-hole, well covered with the dust of charcoal, or with coals and cinders of the wood fire. In this manner meats may be kept for three weeks, without alteration, in spite of both heat and dampness.

AUTRE MOYEN.

ANOTHER MEANS.

Cover your pieces of meat, etc., with milk curd; a very advantageous method, as the curdled milk does not in the least alter the savor of the meat, and will preserve it perfectly well for eight or ten days.

SUPPLEMENT—SUPPEMENT. HI

MOYEN D'ATTENDRIR LES VIANDES.

METHOD OF MAKING MEATS TENDER.

Before putting upon the spit, or in the pot, a piece of butcher's meat, it should be beaten vigorously with a wooden roller, at least for one or two minutes. This is the grand secret for rendering meats tender and delicate ; but in most households they are ignorant of this simple proceeding.

maniI:re de preparer la volaille avant de le faire guire.

MANNER OP PREPARING POULTRY BEFORE IT IS COOKED.

When we put a fowl to the fire as soon as it is dead, or even within a few hours, unless some precautions are taken, it is impossible to serve it tender and delicate. The fowl you would serve for dinner should be killed the night before, and that which you would serve in the evening should be killed early in the morning, if not at night before you retire to bed. As soon as the fowl is dead, and has ceased bleeding, it must, before picking, be plunged in a bucket of cold water, so as to cover it entirely. Leave it in this water over night, or if killed in the morning till evening, at any rate until you are ready to cook it. On taking it out of the cold water, plunge it in boiling water, and the feathers will come off easily; then prepare it according to the way you intend to cook it. By these means your fowl will be tender, white, and of an exquisite flavor.

MOYEN DE PRESERVER LE POISSON DE LA CORRUPTION, suivant Mme. Gacon-Dufour.

MEANS OF PRESERVING FISH FROM CORRUPTION, ACCORDING TO MME. GACON-DUFOUR.

To keep fish, you must give it a slight boiling in a

small quantity of water, with a little salt. You may leave it in this water two or three days without spoiling, if it is kept at the bottom of the dish and the water entirely covers it.

If you are compelled to keep it longer than three days, put the dish again over the fire, add a little more salt, and a leaf of laurel. The fish may now sustain three boilings—that is, let the water three times come to the boiling point, as a greater number would destroy its quality.

You may employ for this operation an earthen vase, but must avoid iron, and especially brass or copper. A thoroughly tinned vessel, however, may be used with safety.

The same lady has given us a method of treating frozen fish, meats, and vegetables, before cooking. It is merely to plunge them in cold water; the frost will form a coating of ice around the fish or mea,t. This must be removed, and the operation repeated until the fish, meat, egg, or fruit, is brought to the same temperature as the water. Frozen articles, even potatoes, treated in this manner, retain their natural qualities.

MOYEN DE CONSERVER LES GEUFS PENDANT TOUT L'HIVER DANS UN £TAT PARE AIT.

MEANS OF PRESERVING EGGS ALL WINTER IN A PERFECT STATE.

According to the quantity of eggs you wish to preserve, take large, well-glazed earthen pots, and put them in, and cover them with any kind of oil, to a finger's depth above the eggs. You must be careful not to touch them with the hands, or with iron, so as to hurt the oil, and prevent in consequence the preservation of the eggs. By means of this precaution, the oil will be preserved good and pure, and the eggs will be as fresh as when they were put in

SUPPLEMENT—SUPPLEMENT. 113

the pots. If you wish to take out any eggs, take them out very carefully with a silver spoon.

AUTRE MANIERE PLUS SIMPLE DE CONSER-VER LES (EUFS.

ANOTHER AND MORE SIMPLE MANNER OF PRESERVING

EGGS.

Put some ashes in a coarse sieve or an old strainer; put these ashes in a small cask, or in some pots, and as fast as you collect your eggs, you put them in these ashes, taking care that they are entirely covered, and that they do not touch each other.

Eggs are said to keep better if placed the small end downwards.

MOYEN D'AVOIR DES GEUFS FRAIS PENDANT LES PLUS GRAND FROIDS, ET LES HIVERS LES PLUS LONGS, Suivant Mme. Gacon-Dufour.

MEANS OF HAVING FRESH EGGS IN THE COLDEST AND LONGEST WINTER, ACCORDING TO MME. GACON-DUFOUR.

About the last of October, take a dozen hens and put them in the cow-stable, behind a paling or network, so high that they cannot get over it. Give them for their food buckwheat^ and in the morning a paste of pounded hemp-seed, in which you put a very little barley, and about a sixteenth part of brick, pounded and passed through a sieve. This feeding will make them lay eggs every day; but by spring, the hens are spoiled for laying, and are good for nothing but to fatten and kill.

FIN DE LA PETITE CUISINilRE.

END OF THE LITTE COOK.

TABLE DES MATIERES

PAR ORDRE ALPHABfiTIQUE.

ALPHABETICAL TABLE OF CONTENTS.

ABATIS de dinde ou d'oie, en haricot—Stewed giblets of

turkey or goose 39

AGNEAU, pan6 et roti—Quarter of lamb, breaded and

roasted 30

ALOYAU de boeuf, ^ la broche—Sirloin of beef, roasted. 12

ALOSE—Shad 45

ANGUILLES fricassee—Fricaseed eels 43

des gourmands—Eels for gourmands 42

^ la Tartare—Eels, Tartar fashion 42

grillees—Broiled eels 42

ARTICHAUTS—Artichokes 57

frites—Fried artichokes 67

k la Barigoule—Artichokes, Barigoule fashion... 57

k la Provecyale—Artichokes, Provence fashion.. 58

ASPERGES—Asparagus 58

AUBERGINES—Mad-apple, a plant like a cucumber 59

farcies—Stuffed aubergines 59

AYOLI, ou beuiTe de Provence—Provence butter 82

BARBOTS et barbillons—Roach and barbels, small fresh

water fish 44

BEIGNETS de pommes—Apple fritters 75

BETTERAVES en epinards—Beets served as spinnage. 60

BEURRE de Montpelier—Montpelier butter 83

d'anchois—Anchovy butter 83

de noisette—Hazelnut butter 83

BIFTEC aux fine herbes—Beefsteak with fine herbs 15

BISCUIT fin—Fine biscuit, delicate cake 95

BLANQUETTE de veau—White fricasee of veal 23

BLEU, ou court-bouillon—A boiling for all sorts of fish 43

BCEUF ^ la mode—Alamode beef 12

BOUILLABAISE a la Marseillaise—Marseilles fish-stew 56

BOUILLI resservi—a delicate dish, from cold beef. J5

BOUILLON de poule—Chicken broth for the sick 7

k la minute—Minute soup 7

rafralchissant—Refreshing broth 11

—^— de mou de veau—Neck of veal broth H

BRIOCHES—Buns 96

BROCKET au bleu—Boiled pike (or pickerel) 43

frites—Fried pike 44

au plat—Pike on a plate 44

gourmand—Pike for a gourmand 45

CANARD a la bourgeoise—Duck, citizen fashion 38

aux olives—Duck with olives 38

aux navets—Duck with turnips 38

CAPITOLADE de volailles—A fortress of poultry 39

CAROTTES k la maitre d'h6tel—Carrots in the style of

the master of the house 60

CARPE au vin—Carp with wine 45

frites—Fried carp 46

d la Provenjale—Carp, Provence fashion 46

CARRfi de veau aux fine herbes—Roasted shoulder of

veal with fine herbs 20

de mouton k la bourgeoise—Shoulder of mutton

fit for a citizen 25

de mouton k la Perigord—Shoulder of mutton,

Perigord style 26

CERISES k I'eau-de-vie—Brandied cherries 104

d'une autre facon plus delicate—Another manner

of brandying chenies, much more delicate 105

CERVELLES de bceuf, veau, mouton—Brains of beef,

of veal, or mutton 15

a la bourgeoise—Brains fit for a citizen 16

en matelote—Beef brains, sailor fashion 16

frites, ou en beignets—Fried brains 16

k la poulette—Brains in the style of chicken 17

CHARLOTTES de pommes—Apple Charlotte 72

CHOUX k r Allemande—Cabbage, German fashion 60

a la creme—Cabbages with cream Gl

farcis—Stuflfed cabbages 61

CIVET de lievre—Stewed hare 40

COCHON de lait k la broche—Roasted sucking-pig 31

COMPOTES de pommes—Apple sauce, or stewed apples 98

de poires—Stewed pears 98

au vin—Pears stewed with wine 98

de coings—Stewed quinces 99

de prunes—Stewed prunes 99

' de cerises, fraises, framboises, de groseilles, de

raisins, de verjus,etc.—Stewed cherries, strawberries, goosebeiTies, raspberries, raisins, etc.. 99

d'Abricots ou de peches—Stewed apricots or

peaches 99

CONCOMBRES—Cucumbers 61

CONCOMBRES a la maitre d'hotel—Cucumbers, etc... 61

k la poulette—Cucumbers like chicken 61

farcis—Stuffed cucumbers 62

CONFITURES de cerises—Cherry preserves 106

CONSOMME—Jelly broth 7

COTE de boeuf ^ la bonne femme—Rib of beef ^ la good

woman 14

k la Proven9ale—Rib of beef, Provence fashion. 14

COTELETTES de veau en marinade—Veal cutlets in a

nice pickle 21

de veau en papillotes—Veal cutlets in papers 22

de mouton panees—Breaded mutton chops 26

grillees—Broiled mutton chops 26

—;; sautees—Mutton chops jumbled. 26

CREME a la fleur d'orange—Cream flavored with orange

flowers 72

a la vanille—Vanilla cream 73

aux pistaches—Pistachoe cream 73

fouette et fromage en neige—Whipped cream

and cheese like snow 74

CREPES—Pancakes 76

CROQUETTES de pommes de terre—Spice cakes, or

potatoes 62

DINDE aux truffes—Hen turkey with truffles 36

DINDON dans son jus—Turkey-cock in its sauce 36

—'— ■— en daube—In jelly or thick sauce 36

—^-^— (cuisses de) reveillantes—Leg of a turkey warmed over 37

l&CREVISSES, homardes, et crabes de mer—Crawfish,

lobsters, and sea-crabs 55

ESCARGOTS—Snails 54

ETUV£E de veau—Veal ragout 2J

FEUILLETAGE Proven9ale—Pastry of Provence 90

A I'huile—To make a paste with oil 91

FILET de boeuf k la broche—Roasted fillet of veal 13

a la braise—Baked fillet of beef 13

a la Proven9ale—Fillet of veal, Provence fashion 29

FOIE de veau k I'exquise—Calf's liver, exquisite style.. 22 FRAISE de veau ^ la bourgeoise—Calf's pluck, citizen

fashion 23

^ a la sauce piquant—Calf's pluck, sauce piquant. 24

FRICASSE E de veau—Veal fricasee 23

de poulets—Chicken fricasee 34

FROMAGE ^ la cr^me—Cheese cream 75

FRUITS ^ I'eau-de-vie—Brandied fruits 102

GALETTE k la bourgeoise—Flat past© cake 97

TABLE DES MATlfiRES—CONTENTS n^

GATEAU au riz—Hot rice cake 71

de Savoye—Savoy cake 94

biscuit au beurre—butter biscuit • 96

de Lisbonue—Lisbon cake 96

GATEAUX a la duchesse—Little puff paste, duchess cake 77

— a la Magdelaine—Magdalene cake 77

GELEE de gi'oseilles—Gooseberry and raspberry jelly.. 106

de coings—Quince jelly 107

GIGOT de mouton aux cornichons—Leg of mutton with

cucumbers

\ I'oseille—Leg of mutton with sorrel

Gasconade—Leg of mutton, Gascon fashion....

en chevieuil—Leg of mutton, cooked to resemble

venison

a la Kretchmer—Leg of mutton, Kretchmer style

GRAS-DOUBLE en fricassee—Thick tripe fricasee 19

a la Provencale—Thick ti'ipe, Provence fashion. 19

GRENOUILLES, frites—Fried frogs 54

en fricassee de poulet—Chicken fricasee of frogs 55

GRILLADES delicates—Delicate broils 31

GROSEILLES perlees—Peach sallad 100

HATCH IS de viandes au gratin—Meat hash 32

HARICOT de mouton—Mutton ragout

HARICOTS verts a la maitre-d'hotel—Green beans, etc. 62

au gi-as—Rich green beans 63

au maigre—Green beans, Meager 60

au beurre noir—Green beans witli black butter 63

INSTRUCTION pour confire les fruits—Instruction for

preserving fruits 100

LAITde poule—Hen's milk 11

L APIN en gibelote—Rabit fricassee 41

LAMPROIE—Lamprey 43

L ANGUE de boeuf a I'ecarlate—Tongue of beef 18

en pRpillotes—Tongue of beef in papers 18

en cartouches—Tongue of beef in cartridges....

aux fines herbes—With fine herbs

Lifi VRE a la broche—Roasted hare 39

— en civet—Stewed hare 40

'— au chaudron—Potted hare 41

MACARONI \\ la Gobert—Macaroni, Gobert style 70

MAQUE RE AU—Mackerel 50

^ au beurre noir—Mackerel with black butter.... 50

MANIERE de foire le raisine—Manner of making confection of grapes 108

MARMELADE d'Abricots—Marraelade of apricots 102

MA.TELOTE h la raarmi^re—fish stew, or hotch potcb 65

MERLANS frits—Fried whitings 50

grilles—Broiled whitings 61

delicats—delicate whitings - . 61

au gratin—Breaded whitings 61

MORUE—Salt codfish 63

a la Proven9ale 53

MOULE S—Muscles 64

MOUTON en daube—Mutton with thick sauce 25

(EUFS d'Angers—Cheese omelets 68

a la tripe—Eggs prepared like tripe 64

k la crime—Eggs with cream 65

au lait—Eggs with milk 65

au pain, k la Romaine—Eggs with bread 65

mollets, en sauce—Soft boiled eggs, with sauce.. 66

au miroir—Eggs in mirror style 66

brouilles, au naturel—Eggs jumbled or poached 66

aux truflfes, aux champignons, etc.—Jumbled

eggs, with truffles, mushrooms, etc 67

au beurre noir—Eggs with black butter 67

k la neige—Eggs like snow 67

OMELETTES—Omelets of diflferent fashions 68

au rognon—Eidney omelet 69

sucree—Sugar omelets 69

aux confitures—Sweetmeat omelets 69

soufflee—Smothered omelet 70

rouge—Red omelet 70

OIE en daube—Goose, in jelly 38

ORANGES k I'eau-de-vie—Brandied oranges 104

PALAIS de boeuf ^ la m§nagere—Beefs mouth, etc 19

a la Lyonnaise—beef's mouth, Lyons fashion 19

PANADE—Panado 11

PATE h dresser—Stiff paste 84

PATE froid—Cold pie, how prepared 84

de lievre en terrine—Hare pie 86

chaud—Hot pie 86

de volaille, aux tmffes—Poultry pie, with truffles 87

de godiveau—Hot veal pie 88

d'anguilles—Eel pie 88

de truites—Trout pie 89

de saumon frais—Fresh salmon pie 89

aux huiti'es—Ovster pie 89

PETITS PATES aux truffes—Little pies with truffles.. 91

aux foie gi*as—Little pies of liver 92

' aux anchois—Little Anchovy pies 92

■'■■ aux anchois, truffes—Little pies, of anchovies, etc. 93

PfeCHES 3i Teau-de-vie—^Brandied peaches 103

PERDRIX aux choux—Partridge with cabbage 41

PETITS POIS ^ la Fran9aise—Green peas, French style 63

A I'Anglaise—Green peas, English style 64

PETS de nonne—Nun's Cake 76

PIGEONS delicats—Delicate pigeons 32

en compte—Pigeon stew 33

k la crapaudine—Boiled pigeons 33

anx petits fois—Pigeons, with green peas 34

POITRINE de mouton farcie—Stuffed breast of mutton. 30

sur le gril—Broiled breast of mutton 30

POMMES d'amour ou tomates farcies—Love apples, or

tomatoes, stuffed 59

POT au feu—Meat broth 5

POT AGE au riz, au vermicelle, au sagou, aux herbes, k

la pur6e, etc.—Rice soup, vermicelli soup, etc 6

^ la Julienne—Julian soup 8

a la Jardiniere—Gardener's soup 9

printannier—Spring soup 9

k la semoule 9

au macaroni—Macaroni soup 9

au fromage—Cheese soup 10

aux poissons—Fish soup or chowder 10

POUR CONFIR LES ABRICOTS—How to preserve

apricots 101

POULARDE galante—Fat pullet 34

a la duchesse—Pullet fit for a duchess 35

■ aux truffes—Pullet, with truffles 35

RAIE ^ la sauce blanche—Thornback, or skate with white

sauce 52

au beurre noire—Skate, with black butter 52

au beurre blanc—Skate, with white butter 52

REINE-CLAUDES ^ I'eau-de-vie—Brandied greengages 103

RIS de veau k la Marengo—Veal sweetbreads, Marengo

fashion 24

RIZ au gras—Rich rice soup 9

au maigre—thin rice soup 10

au lait—Rice with milk 10

ROSBIF a I'Anglaise—English roastbeef 14

ROUELLES de veau—Fillets of veal 24

de mouton—Fillets of-mutton /■^^^

ROUGETS—Roach 52

grilles—Broiled roach 52

SALADE d'oranges—Salad of oranges 100

de p6ches—^Peach salad 100