MEATS
Casserole of Beef
Fillet of Beef
Filets Mignons
Filets Mignons with Tomatoes and Mushrooms
Mutton Chops à la Soubise
Mutton Chops with Horseradish Sauce
Mutton Chops Boned, with Artichokes
Mutton Chops Boned, with Mushrooms
Leg of Mutton à la Jardinière
Leg of Mutton Slices
Cottage Pie
Meat and Potato Pie
Minced Meat with Potato Rings
Minced Ham and Eggs
Veal Chops
Veal à l’Italienne
Veal Cutlets, Small
Grenadines of Veal
Pork Tenderloins with Fried Apples
VEGETABLES AND CEREALS USED AS VEGETABLES
Potatoes, Stuffed Baked
Potatoes, Purée of
Rice à la Milanese
Baked Hominy
Quenelles of Cornmeal
Boiled Lettuce
Tomato Farci
Broiled Tomatoes
Spinach
Bean Croquettes
CHICKEN
Casserole of Chicken, No. 1
Casserole of Chicken, No. 2
Chicken, Panned } Can be used in place of
Chicken, Smothered } game in ninth course.
Chicken Fried in Cream
Chicken Joints
Chicken en Surprise
Forcemeat
SAUCES
White Sauce
Brown Sauce
Supreme Sauce
Tomato Purée
Hollandaise Sauce
Maître d’Hôtel Butter
Glaze
To Make Glaze
Hard Sauce
Liquid Sauces
CASSEROLE OF BEEF
Sauté three or four sliced onions in a tablespoonful of butter. Put them when soft into the casserole. Cut a steak, taken from the upper side of the round, into pieces suitable for one portion. Put them in the sauté-pan and sear them on all sides, then put them in the casserole. Add a tablespoonful of flour to the sauté-pan, let it brown, then add slowly a cupful and a half of water and stir until it is a little thickened, season with a teaspoonful of salt, a half teaspoonful of pepper, and a tablespoonful of chopped parsley. Add, if convenient, a little Worcestershire sauce and a little mushroom catsup. The sauce should be highly seasoned, and such condiments as are at hand may be used. The sauce will be richer if stock is used instead of water. Turn the sauce over the meat, cover the casserole, set it in the oven and cook slowly until the meat is tender, then cover the top with parboiled sliced potato and return it to the oven for a few minutes to finish cooking the potatoes. The sauce should be of the consistency of cream, and there should not be a great quantity of it. Serve in the casserole.
FILLET OF BEEF
The fillet or tenderloin of beef is taken from the under side of the loin. It is the most tender and the most expensive cut of the beef, costing from eighty cents to a dollar a pound. The whole fillet is used as a roast. When sliced it is given different names. Cuts from the middle, which is the thickest part, are Chateaubriands. The Chateaubriand is cut one and a half to three quarters of an inch thick, trimmed, tied into a neatly rounded shape, and struck lightly with the flat side of the cleaver to smooth the top and reduce the thickness to one and a quarter or one and a half inches. It is cooked and served as a steak.
The next pieces are the mignon fillets. These are prepared in the same way as the Chateaubriand and should be about one inch thick and from two and a half to three inches across when finished. They may be broiled or cooked on a hot pan.
Cuts from the small ends are noisettes and turnedos; the former are cut one half of an inch thick and cooked in a sauté-pan; the latter are cut one quarter of an inch thick, and are cooked in a sauté-pan for five minutes only. The noisettes and turnedos should be brushed with glaze before serving (see Glaze, page [104]).
Grenadines are cut lengthwise from the thin end of the fillet and trimmed into chop-shaped pieces. They are larded, sautéd in a little butter, and cooked five to eight minutes.
NO. 61. FILLETS MIGNONS ARRANGED IN CIRCLE. HALF A SLICE OF LEMON
ON EACH FILLET. FRIED POTATOES IN CENTER.
FILETS MIGNONS
Prepare and cook the fillets as directed above. Arrange them in a circle overlapping one another and fill the center of the circle with fried potatoes. Lay on each fillet a half slice of lemon sprinkled with chopped parsley.
The center of the circle may be filled with potato, mashed, balls, puffed, straws, etc., or with a vegetable such as peas, beans, macedoine, etc.
The fillets may also be served with a bearnaise or a mushroom sauce.
NO. 62. FILLETS MIGNONS. EACH FILLET COVERED WITH A SLICE OF BROILED
TOMATO AND A STUFFED MUSHROOM. FANCY SKEWER ON RIGHT OF DISH.
FILETS MIGNON WITH TOMATOES AND MUSHROOMS
Prepare the fillets as directed on this page. Have them of uniform size. Broil them over coals or on a hot pan. Turn them very often so they will cook slowly and when done have an even red color all through. The broiling will take eight to ten minutes. Cover the tops with maître d’hôtel butter (page [103]), or butter, pepper and salt, and chopped parsley. Arrange them in a circle on one end of a platter. Place on each one a slice of broiled tomato (see page [97]), and on the tomato a stuffed mushroom (page [79]).
On one side of the platter place an ornamental skewer stuck into a shaped piece of uncooked vegetable of sufficient size. The skewer in illustration has a mushroom on top, then a slice of lemon, then a row of small carrots strung on a thread, a slice of lemon to hold the carrots in place, and then the foliage of the carrots. It is stuck into a raw parsnip cut so it stands firm. The skewer is for ornamenting the dish only.
CHOPS À LA SOUBISE
Put soubise sauce in the center of the dish and arrange broiled French chops standing in a ring around it. Place a ring of fried onion over each chop bone.
French chops are cut from the rack and trimmed so as to leave the upper half of the bone bare.
NO. 63. CHOPS À LA SOUBISE.
SOUBISE SAUCE
Boil six white onions for ten minutes. Cut them in pieces, put them in a saucepan with one quarter of a pound of butter and cook them very slowly indeed for a long time or until they are soft. The onions must cook so slowly that they do not color. Add a tablespoonful of flour. After the flour is cooked remove the onions from the fire, add one cupful of cream, and pass the whole through a sieve. Add a very little pepper and salt.
This sauce should be white and have the consistency of thick cream.
NO. 64. MUTTON CHOPS WITH HORSERADISH SAUCE.
CHOPS WITH HORSERADISH SAUCE
Arrange French chops down the middle of the platter, with the chops overlapping and the bones crossing. Place a piece of bread under the first two to support and lift the bones off the dish; the rest are then easily arranged in a symmetrical manner.
Garnish the dish with spoonfuls of horseradish sauce, or serve the sauce in a separate dish.
HORSERADISH SAUCE
Grate fresh horseradish root and mix with it enough whipped cream to make it light and to reduce sufficiently the sharpness of the horseradish. The horseradish absorbs the cream, and a few more spoonfuls of the cream are needed than of the grated horseradish. The sauce should not be mixed until just before serving.
NO. 65. BONED MUTTON CHOPS WITH ARTICHOKE BOTTOMS
HOLDING GREEN PEAS.
CHOPS GARNISHED WITH ARTICHOKES
These chops are cut from the rack. They are cut an inch thick, the bones removed, and the meat turned and tied into round pieces. They are then struck with the flat side of the cleaver to smooth and flatten them a little.
Broil the chops, spread them with butter, and sprinkle them with chopped parsley, pepper, and salt. Arrange them symmetrically on a platter and place on each one an artichoke bottom holding a little good sauce, such as bearnaise or Hollandaise, or even melted butter, and a few green peas.
Artichoke bottoms come in cans and can be purchased from a grocer. The French ones are the best. They do not need any more cooking, but should be heated by placing them in hot water.
NO. 66. BONED LOIN CHOPS WITH MUSHROOMS AND PEAS.
BONED CHOPS WITH MUSHROOMS
These chops should be cut an inch and a quarter thick from the loin, the bone then carefully removed, some of the fat taken out, and the thin end piece drawn around and fastened with a wooden skewer, giving a perfectly round chop. Have them uniform in size. Cook them on a hot pan. Turn them frequently after the surfaces are seared so they will cook evenly and slowly. If preferred, they can be broiled over hot coals, but are then more likely to lose their shape and the skewers will be burned.
Arrange the chops flat on the dish in a circle with the skewers pointing out. Cover the top of each chop with a sauce made of the chopped mushroom stems, and place in the center of each chop a large mushroom cap. Place a paper frill on each skewer. Fill the center of the ring of chops with green peas or any small vegetable, or with mashed or fried potatoes.
TO PREPARE THE MUSHROOMS
Select large mushrooms, those not fully opened preferred, as they stand higher. Cut the stems off even with the caps. Peel the caps. Chop the stems. Put all in a pan with butter and sauté them until tender. Remove the caps as soon as they are tender, and before they have flattened out. Add a little stock, or water, to the pan, and a little flour. Stir until the sauce is thickened to the consistency of cream, season with a little salt and pepper. Use this sauce for the tops of the chops.
NO. 67. CARVED LEG OF MUTTON À LA JARDINIÈRE.
LEG OF MUTTON À LA JARDINIÈRE
NO. 68. SLICES OF MUTTON À LA JARDINIÈRE.
Cut a roasted leg of mutton in thick slices and run the knife under the slices to free them, but leave them in place. Conceal the bone with a paper frill. Arrange around the dish a variety of vegetables. In illustration [No. 67] the vegetables are boiled potato balls, macedoine, and string beans cut in two ways, lengthwise and across diagonally into one half inch pieces.
Arrange slices cut from a roasted leg of mutton on one end of a large platter. Cover the rest of the dish with a variety of seasoned vegetables. The vegetables used in illustration No. 68 are cauliflower, string beans, lima beans, and green peas.
NO. 69. COTTAGE PIE.
COTTAGE PIE
Peel a good-sized onion, stick into it half a dozen whole cloves, and place it in the center of an earthenware baking-dish, or a granite-ware basin, or, best of all, the baking-pan of a double pudding-dish. Cut any cold meat into small and rather thin slices. Roll each piece in flour mixed with pepper and salt. Arrange the pieces of meat around the onion, filling the dish three quarters full.
Put the bone of the meat and all of the scraps into a saucepan, cover them with cold water, add a bay-leaf and soup vegetables, and simmer the whole for an hour or longer. Strain off the stock.
Put a tablespoonful of butter in a saucepan with a teaspoonful of onion juice, let it brown, then add a tablespoonful of the flour used for rolling the meat, let the flour brown, then add one and a half cupfuls of the stock and stir until it becomes a little thickened. Add more pepper and salt if necessary, and a dash of mustard and of nutmeg, also a few drops of Worcestershire sauce, if convenient. Let this sauce become a little cooled, then pour it over the meat, and cover the whole with mashed potato. The potato should be seasoned by adding to it a little hot milk, with melted butter in it, and a little salt, and then be whipped with a fork until it is smooth, light, and white. The potato may be put through a ricer over the meat, or be piled on it roughly and scratched with a fork into cone shape, or be put through a pastry-bag with star tube as in illustration. In the latter case it must have the white of an egg mixed with it in order to hold its form when baked. Touch the potato lightly over the top with yolk of egg diluted with milk to make it brown well. Put the dish in the oven for ten to fifteen minutes, or long enough to brown the potato a little and heat the meat. When the sauce begins to bubble through the potato at the edges it is done.
The meat, having been cooked already, will be toughened if cooked a second time and needs only to be heated.
Wrap a folded napkin around the dish before sending it to the table in case a kitchen basin has been used. This is a presentable dish and will be well liked.
MEAT AND POTATO PIE
Butter a pie-plate, spread over it like an under-crust well-seasoned mashed potato. Spread it about a quarter of an inch thick on the bottom. Make a border two inches wide, and thick enough to rise a little above the dish. Score the top of the potato border with a fork and touch it lightly with egg. Fill the center with rare cold beef or mutton cut into dice. Pour over the meat well-seasoned brown sauce and sprinkle the top with a few buttered bread crumbs. Do not let any of the sauce get on the potato border. Place it in the oven for a few minutes to brown.
MINCED MEAT WITH POTATO RINGS
Mince any kind of meat. Make it creamy with brown sauce for dark meat, or with white sauce for veal or chicken; or moisten the minced meat with stock, add pepper and salt, a few drops of onion juice, and, if convenient, a little tomato. Chopped mushrooms added to the mince improve it very much. Spread the creamed mince flat on the dish, or form a mound as in illustration. Sprinkle the top with crumbs browned in butter.
Mash some boiled potatoes, season them with butter, salt, and enough milk to moisten them well, and one or two beaten eggs; one egg is enough for a pint of potato. Beat the potato until it is light and white. Press it through a pastry-bag with star tube into rings. Paint the rings with yolk of egg diluted with a little milk and put them in the oven to brown. The potato will not hold its form unless the egg is added. Arrange the rings around the minced meat and fill the centers with corn and spinach alternately, as in illustration, or with any other vegetables.
NO. 72. MINCED HAM AND EGGS.
MINCED HAM AND EGGS
Mince boiled ham very fine. Moisten it with white sauce. Form it into a mound and cover it with crumbed yolks of hard-boiled eggs. Cut the whites of the eggs into strips and arrange them around the ham.
VEAL CHOPS
Cut thin chops from the rack and trim them like French mutton chops. Leave the bone two and a half inches long. Strike the meat with a cleaver to flatten it out to two and a half inches in diameter. Chop the trimmings very fine, season them with pepper and salt and a few drops of onion juice. Spread the mince over the chops in an even layer. Egg and bread-crumb them and sauté them until thoroughly cooked. Serve on a dish with a little sauce made from the drippings in the sauté-pan, or with a tomato sauce.
Serve spinach with this dish.
NO. 70. MINCED MEAT GARNISHED WITH POTATO RINGS HOLDING VEGETABLES.
NO. 71. MINCED MEAT OR FISH GARNISHED WITH MASHED POTATOES.
NO. 73. VEAL À L’ITALIENNE.
VEAL À L’ITALIENNE
Divide a veal cutlet into uniform small pieces and tie them to make the pieces round and keep them in shape until cooked, when the strings are cut and removed.
One cutlet from the top of the leg of veal will cut into eight pieces.
Dredge the small cutlets with salt and pepper. Dip them into egg, and then cover them with bread crumbs. Sauté them in the fat tried out of thin slices of salt pork. It will take from ten to fifteen minutes to cook them. Veal should be thoroughly cooked, but not dried. The meat will be white when cooked. Put a little lemon juice on each cutlet.
Boil the required amount of spaghetti in salted water until it is tender, then steam it until dry so the sauce will adhere to it. Mix it with tomato purée and a few thin strips of boiled ham cut into straws one and a half inches long. Pile the spaghetti in the center of the dish and arrange the cutlets around it. Place the crisp slices of salt pork on the dish.
NO. 74. SMALL VEAL CUTLETS.
SMALL VEAL CUTLETS
Cut and tie the cutlets into rounds as directed in above receipt. Dredge them in salt and pepper and roll them in flour.
Put a tablespoonful of butter in a sauté-pan, when it is hot add half a teaspoonful of grated onion, let it cook for a minute, then add the cutlets and cook them until done and well browned, turning them several times.
Remove the cutlets. Sprinkle in the pan a teaspoonful of flour, let it cook a minute, then add slowly half a cupful of stock, stirring all the time to keep it smooth. Remove it from the fire and stir in a small bit of butter and the yolks of one or two eggs mixed with a tablespoonful of hot water; season with salt and pepper. If the sauce is too thick, dilute it with a little hot water or stock. It should have the consistency of cream. Strain it on to the serving dish. Place the cutlets upon the sauce, arranging them in a line in the center of the dish, one on top of another, and place around them hard-boiled eggs cut in two lengthwise.
NO. 75. GRENADINES OF VEAL.
GRENADINES OF VEAL
Cut a thin veal cutlet into small pieces and tie the pieces into rounds about two inches in diameter. Lard them. Put them in a baking-pan with a few trimmings of the larding pork, a sliced onion, and enough stock to half cover them. Place them in the oven and cook until the stock has fallen to a glaze. Baste them frequently so they will be well glazed. Arrange them on a dish and pour around them a sauce made from the drippings in the pan, as follows: Add a little stock or water to the pan and a little browned flour, if necessary, to thicken it. Then strain it. A little ham cut into thin strips an inch long improves the sauce.
NO. 76. PORK TENDERLOINS GARNISHED WITH SLICES OF APPLE SAUTÉD.
PORK TENDERLOINS
Sauté tenderloins of pork until cooked and browned. Arrange the tenderloins evenly on a dish and place around them sautéd slices of apples.
Cut apples across into slices quarter of an inch thick, stamp out the cores with a small biscuit-cutter, but do not remove the skin. Sauté the rings of apple in the drippings of the pork until they are tender, but not until they have lost shape.
NO. 79. INDIVIDUAL MOLDS OF SPINACH GARNISHED
WITH CHOPPED WHITE OF EGG.
NO. 80. SPINACH, NO. 2.