Ingredients: Stock, spinach, butter, salt, eggs, Parmesan, nutmeg, croutons. Wash one pound of spinach in five or six waters, then chop it very fine and mix it with three ounces of...
The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms. Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloure...
Ingredients: Cream, eggs, caramel sugar, vanilla or lemon flavouring. Boil a pint of cream and give it any flavour you like. When cold, add the yolks of eight eggs and two tablespo...
Smoked halibut, salmon and sturgeon can all be bought in small pieces (even as little as half a pound), and are most inviting when cut into thin slices and made hot in a skillet wi...
Ingredients: Cauliflower, butter, onions, parsley, lemon, Espagnole sauce. Blanch a cauliflower and boil it, but not too much. Cut up a small onion, fry it slightly in butter and c...
Ingredients: Clear soup, savoury custard. Make a savoury custard and divide it into three parts, one to be left white, another coloured red with tomato, and the third green with sp...
Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes. Cut off the fins and gills of a mullet, put it in a fireproof dish with two ounc...
One dessert-spoonful to a quarter pint of ordinary brown or white stock. It may be thickened by a roux made by frying two ounces of butter with two ounces of flour.
Place thin slices of bacon in a hot skillet, turn frequently to keep from curling, and remove to a hot plate when cooked as much as desired. Break eggs in a saucer, one at a time,...
Ingredients: Calf s brains, eggs, bread crumbs, butter. Scald a calf's brain and let it get cold. Wipe it on a cloth, and get it as dry as possible, then cut it into pieces about t...
Citron custard is good summer or winter, served hot or cold. The child should first beat up very light two eggs, then add a pinch of salt, one-third cupful of sugar, two cupfuls of...
Soak a knuckle of veal and part of a neck of mutton in water; put them in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil and scum it; then season with a head...
Ingredients: Eggs, Parmesan, pepper, parsley. Beat up the whites of three eggs to a froth and the yolks separately with a tablespoonful of grated Parmesan, chopped parsley, and a l...
Take sweet green peppers, cut a slice from the top, remove seeds, and fill with either the mixed vegetables or diced cucumbers, covered with French dressing. Serve on lettuce.
Ingredients: Clear soup, fowl forcemeat, Bechamel (No. 3), peas, lobster butter, eggs, asparagus. Make a firm forcemeat of fowl and divide it into three parts, to the first add two...
Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper. Chop up half an onion, half a carrot, half a stick...
Ingredients: Rice, butter, stock, vegetables. All sorts of vegetables will serve for this dish. Blanch them in boiling salted water, then drain and fry them in butter. Add plenty o...
Ingredients: Cold fowl, game, or sweetbread, butter, lard, flour, Parmesan, truffles, macaroni, onions, cream. Make a light paste of two ounces of butter, two of lard, and half a p...
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies. Cut up a rabbit, wipe the pieces well on a dishcl...
Ingredients: Lamb's fry, ham, garlic, larding bacon, spice, herbs, butter, flour, stock. The lamb's fry should be nearly all sweetbread, and very little liver. Lard each piece with...
Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream. Beat up three eggs and add to them two tablespoonsful of clotted cream, one tablespoonful of chopped ham, one of grat...
Peas and Lima beans, after being shelled and covered with salted boiling water, are cooked until tender (forty to sixty minutes) and then served either plain, as directed for the b...
Ingredients: Clear soup, butter, flour, Parmesan, eggs. Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good sto...
Add one dessert-spoonful of the sauce to a quarter pint of melted butter sauce.
Small quantities of cooked vegetables, such as beets, string beans, asparagus, peas and boiled potatoes, make a nice salad cut into small pieces, laid on lettuce leaves and covered...
Smelts, trout, perch and other small fish, are fried whole, while the larger kinds are cut in pieces called fillets. After washing, drying and seasoning with pepper and salt, each...
When there is going to be company, baked ham is one of the nicest kinds of meat that can be had. Take either a small end or half a ham, as needed, and soak several hours in cold wa...
Cover the cheese, while whole, with a paste made of wheat flour; then wrap a cloth round it, and cover it with the paste. Keep the cheese in a cool, dry place. Cheese that has skip...
This is a fashionable and delicate description of tart. A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches sma...