Allied Cookery: British, French, Italian, Belgian, Russian
The Project Gutenberg eBook, Allied Cookery, by Grace Glergue Harrison and Gertrude Clergue
Arranged by Grace Clergue Harrison and Gertrude Clergue TO AID THE WAR SUFFERERS IN THE DEVASTATED DISTRICTS OF FRANCE Introduction by Hon. Raoul Dandurand Commandeur de la Légion d'Honneur Prefaced by Stephen Leacock and Ella Wheeler Wilcox G. P. Putnam's Sons New York and London The Knickerbocker Press 1916
Copyright, 1916 BY GRACE CLERGUE HARRISON The Knickerbocker Press, New York
of this little book is to procure funds in aid of the farmers in that part of France which was devastated by the invasion of the German armies and subsequently regained by the French.
This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm products taken off by the invaders for military uses.
Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery.
Its proceeds will be distributed by Le Secours National, of France, whose effective organization assures its best and most helpful disposition.
An acknowledgment must be made for the kind assistance of friends in securing desirable recipes. There are some that will be novel to many households, and all of them will give satisfaction when exactly followed.
The compilers will gladly answer requests for information from any one wishing further to support this cause.
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THE PURPOSE
CONTENTS
INTRODUCTION
ALLIED FOOD
FOREWORD
CHARLOTTE DE POMMES
Soups
BOUILLABAISSE
BORCHT
MUSHROOM SOUP
SERBIAN CHICKEN SOUP
VEGETABLE SOUP
LETTUCE SOUP
POT-AU-FEU
ONION SOUP
SOLDIERS' SOUP
STSCHI
BURAKI
LENTIL SOUP
BLACK BEAN SOUP
FISH CHOWDER
Fish
ROAST OYSTERS
RAIE AU BEURRE NOIR
SALMON TIDNISH
AUBERGINE AUX CREVETTES
LOBSTER BEAUGENCY
SCALLOPS EN BROCHETTE
FILET OF SOLE FLORENTINE
SALMON TERIYAKI
FILET OF SOLE MARGUERY
CODFISH WITH GREEN PEPPERS
HERRING ROES, BAKED
CREAMED FISH
MOUSSELINE OF FISH
HADDOCK MOBILE
KEDGAREE
PICKLED SALMON
Meats and Entrées
RUSSIAN PIROG KULBAK
CARBONADE FLAMANDE
BLANQUETTE OF VEAL
BLANQUETTE OF CHICKEN
STRACOTTO
DUCK ST. ALBANS
BONED TURKEY
CHICKEN AND CABBAGE
LEG-OF-MUTTON PIE
RUSSIAN STEAKS
ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS
STEWED KIDNEYS
CHICKEN
BAKED HAM
RILLETTES DE TOURS
A SERBIAN DISH OF RICE AND MUTTON
BAKED EGGS
TRIPE
TRIPE
TIMBALE OF PARTRIDGES
STEWED HARE
INDIAN PILAU
STUFFED BEEF STEAKS
PODVARAK
RIBS OF PORK IN CASSEROLE
SALMIS DE LAPIN
SHEEP'S HEAD
MACARONI PIE
KIDNEY AND MUSHROOMS
Curries
INDIAN CURRY
A FRICASSEE OF CHICKEN
A SIMPLER INDIAN CURRY
ANOTHER CURRY SAUCE
Pastes, Cheese, Etc.
MACARONI WITH CHEESE
MACARONI
POLENTA WITH CHEESE
LENTIL CROQUETTES
RISOTTO
RISOTTO MILANAISE
RAVIOLI
EGG COQUILLES, WITH SPINACH
PIROG OF MUSHROOMS
PASTE FOR RUSSIAN PIROG
EGGS ROMANOFF
ŒUFS POCHÉS IVANHOE
CHEESE PUFFS
MOSKVA CHEESECAKES
CHEESE FRITTERS
CHEESE PUDDING
CHICORY OR ENDIVE
STEWED COS LETTUCES
ASPARAGUS
CELERY CROQUETTES
RAGOÛT OF CELERY
STUFFED ONIONS
ONIONS
FRIED PUMPKIN OR SQUASH
CUCUMBERS
SARMA
POLENTA PASTICCIATA
FRIED BREAD WITH RAISINS
POLENTA CROQUETTES
RICE WITH MUSHROOMS
TIMBALES OF BREAD WITH PARMESAN SAUCE
Sauces
CHEESE SAUCE
TOMATO SAUCE
ANOTHER TOMATO SAUCE
MUSTARD SAUCE
A MEAT SAUCE
ANOTHER MEAT SAUCE
LOMBARDA SAUCE
HORSE-RADISH SAUCE
GNOCCHI DI SEMOLINA
Salads
ITALIAN SALAD
LETTUCE SALAD
SANDWICH DRESSING
SALAD DRESSING
CHEESE DRESSING
Vegetables
POTATO CAKES
PETITS POIS
STRING BEANS
RED CABBAGE
CABBAGE WITH CHEESE SAUCE
GLAZED ONIONS
SPINACH SOUFFLÉ
Puddings, Cakes, Etc.
FRENCH PANCAKES
CRÊPES SUZETTE
SAUCE FOR CRÊPES SUZETTE
ANOTHER SUZETTE PANCAKE
KISEL
CARROT PUDDING
OLD ENGLISH PLUM PUDDING
BANANA TRIFLE
CREAM TART
CHOCOLATE PUDDING
FRIED APPLES
ORANGE PUDDING
OAT CAKES
TEA-CAKES (HOT)
TEA PANCAKES
CANADIAN WAR CAKE
SERBIAN CAKE
RAVIOLI DOLCE
CHESTNUTS
GNOCCHI OF MILK
ALMOND PUDDING
CHESTNUT FRITTERS
CHESTNUT CREAM
TAPIOCA PUDDING
GINGER ICE-CREAM
ALMOND CAKE
QUEEN CAKES
FRANCESCAS
OAT CAKES
GATEAU POLONAIS
ANISE CAKES
GORDON HIGHLANDER GINGERBREAD
SCOTCH SHORT BREAD
CRAMIQUE
GAUFRES
PETS DE NONNE
BRIOCHE DE LA LUNE
VICTORIA SCONES
NUT BREAD
BRAN MUFFINS
SCOTCH SCONES
BLINNI
BAKED HOMINY
MARRONS GLACÉS
SMALL CUCUMBER PICKLES
PRESERVED STRAWBERRIES
RHUBARB JELLY
TOMATO SOUP FOR CANNING
BUDO CUP
