THE LIBRARY

OF

THE UNIVERSITY OF CALIFORNIA

LOS ANGELES

PROFESSED COOK:

OR, THE MODERN ART OP

Cookery, Paftry, and Confectionary,

MADE PLAIN AND EASY.

Confifling of the moft approved Methods in the

FRENCHas well as ENGLISH COOKERY.

IN WHICH

The French Names of all the different Difhes are given and explained, whereby every Bill of Fare becomes intelligible and familiar.

CONTAINING

I. Of Soups, Gravy, Cullis and Broths.

II. Of Sauces.

III. The different Ways of drefling Beef,

Veal, Mutton, Pork, Lamb, &c.

IV. Of Firft: Courfe Diihes.

V. Of drelfing Poultry.

VI. OfVenifon.

VII. Of Game of all Sorts.

VIII. Of Ragouts, Collops, and Fries.

IX. Of drefling all Kinds of Fifh.

X. Of Paftry of different Kinds.

XI. Of Entremets, or laft Courfe Dimes.

XII. Of Omelets.

XIII. Paftes of different Sorts.

XIV. Dried Conferves.

XV. Of Cakes, Wafers, and Bhluits.

XVI. Of Almonds and Piftachios made

in different Ways.

XVII. Marmalades.

XVIII. Jellies.

XIX. Liquid and dried Sweetmeats.

XX. Syrups and Brandy Fruits. XXL Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c.

INCLUDING

A TRANSLATION of LES SOUPERS DE LA COUR; WITH THE

Addition of the beft Receipts which have ever appeared in the French or Englifh Languages, and adapted to the London Markets.

By B. C L E R M O N T,

Who has been many Years Clerk of the Kitchen in fome of the firft Families of this Kingdom, and lately to the Right Hon. the Earl of ABINGDON.

The THIRD EDITION, revifed and much enlarged.

LONDON:

Printed for W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G. ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's Church- Yard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc.

M.DCC.LXXVI.

PREFACE.

TH E Book, the Tranflation of which makes a material Part of this Work, is rhe iaft Pro- duclion on French Cookery, printed in Paris, fay the King's Privilege, intitled, LES SOUPERS DE LA COUR. I fhall not pretend to make any further Apology for the Title of Supper, than that the French are, in gene- ral, more elegant in their Suppers than Dinners. I procured it from France for my own Help and In- ftruction, as a Clerk of the Kitchen ; and finding it of great Utility, I thought that a Tranflation would be both agreeable and ufeful to many Gentlemen, Ladies, and others, as it contains the greatefl Number of the mod approved and neweft Receipts in Cookery, Paftry, and Confectionary, of the prefent Time ; and as Bills of Fare are moftly made in French, Talfo thought it very neccflary," and of particular Ufe, to retain all the French Names and Appellations, giving at the fame Time a literal Tranflation, or the Mean- ing from whence derived, by which I hope to be allowed the Exprefiion of reconciling the Englifli Maitre ff Hotel to the French -Cook. Although it may be faid, that great Numbers of thefe Re- ceipts were known by the fame Names Years ago, the Truth of which I am very fenfible of; yet I am alfo certain, that the Performance is very different, and in a much genteeler Tafte, than is to be found in any Books treating on Cookery, &c. having examined many prior to this, as La Cwfine Royak, Le Mailre £ Hotel Cuifmier, and Les Dons de Comus -, of which this Book may be called the E/ence, with Improvements. Gentlemen and Ladies are liable to Deception, in fee- ing their Bills of Fare, not caring to enquire into the particular Merit of every Difh, which often takes its

a 2 Name

IV

PREFACE.

Name from the Inventor, or the Perfon of Confe- quence whofe Palate it pleafed firft, and under a pom- pous Name often proves not worth the Executing. By referring to the different Kind of Meat propofed, every Body may eafily find out any particular Diih, or what may be mod agreeable to furnifh their Tables with. It is more particularly ufeful to the Englifh Cooks, Houfe-keepers, and every one employed in providing and making Bills of Fare, who have not had an Opportunity of being acquainted with French Cookery. When Dinners and Suppers are to be dreffed by Cooks hired for the Time, they are moflly allowed to make the Bill of Fare : This Book will greatly afllft the Houfe-Servant how to provide the proper Ne- cefiaries for the Execution of it -, the Mafler will find what Provifions are to be allowed, and the Servants will receive great Affiftance for the Performance of their Duty in each Station : Clerks of the Kitchen, whofe Duty it is to make Bills of Fare, and to pro- vide accordingly, will alfo find it of very great Ufe i as, by this Means, Concord and Unanimity will reign between Cook and Provider, which, if either is de- ficient in his Bufinefs, often creates difagreeable Alter- cations to Mafters and Miftrefies, by Changes and other Inconveniences more to be attended to. I have myfelf, as well as many others, been Witnefs of the Diffidence of Englifh Cooks, in looking at Bills of Fare, of which they had probably executed the whole feveral Times, only under different Denominations. This has been my greateft Inducement to retain all the French Names as in the Original, and to render their Meanings in Englifh as concifely as I was able ; al- though many which go by certain Appellation, which cannot be rendered into Englifh with any tolerable In- terpretation (at leait by me) being frequently adopted from proper Names or Titles, they foon will become familiar to every common Underftanding, being moflly adopted in the Englilh Language already, at leaft in

Terms

PREFACE. v

Terms of Cookery, &c. The French Cook (how far this may pleafe him) will lofe nothing by the Perufal, as very few are thoroughly acquainted with the Whole, and will help the Memory to great Advantage : There is (till Room in Abundance for thofe who have Under- Handing, and Inclination for Improvement. To the Complete Cookery, the Author has a!lb added CONFEC- TIONARY -, in which I have been more particularly exact, as knowing it to be very much wanted among Englifli Servants. Ladies who delight in the profitable Amufement of making their own Sweet-meats, and Houfe-keepers, whofe Bufmefs it is in mod Families in England, will find it of very great Utility, not only for the Number of different Receipts, but the par- ticular Methods of preparing the Sugar, by which they will fave the Trouble and Expence of renewing their Summer's Work in Winter, as the Sugar being prepared according to the Method laid down in this Book, will keep the Sweet-meats of any Kind in their proper Colours and Goodnefs for Years.

A tedious Collection of Bills of Fare would, I am perfuaded, be unneceiTary, as a fertile Imagination, and a LARDER provided accordingly, is the only Rule that can be given for furniming a Table properly, confidering the Company, and the Size of the Dimes which are to be ufed.

I beg the Candour of the Public will excufe the In- correctnefs of the Language and Diction. My Ina- bilities, and Situation in Life, as an actual Servant to the Earl of Afhburnham at the Time of the firft Publi- cation of this Book, will, I truft, plead my Apology -, and I hope it will be found eafy to all common Urider- ftandings, for whofe peculiar Service it is intended.

As every Country produces many Articles peculiar to itfelf, and confidering the Difference of Climates, which either forward or retard them, I would not rely abfolutely on my own Knowledge, in regard to each Article ; I applied therefore to three Tradefmen, all

a 3 eminent

VI

PREFACE.

eminent in their Profefilon, one for Ft/h, one for Pout- try, and one for the Productions of the Garden, viz. Mr. Humphrey Turner, Fifhmonger, in St. James's- Mar- ket ; Mr. Andrews, Poulterer, in ditto •, and Mr. Adam Ltnvfon, many Years chief 'Gardener to the Earl of Afhburnbam -, in this Article I was alfo afiifted by Mrs. Rice, Green-Grocer, in St. Albany-Street •, to all whom I ani particularly thankful for their ready Compliance, equally for myfelf, as for all thole who may hereafter make uk of this Book, as a Guide to Market.

The Encouragement this Work has met with, by the Sale of two Editions in a fliort Time, having far ex- ceeded my own Expectations, in Obedience to the Senfe of my Friends, I have now put my Name to this revifed Edition.

B. CLERMONT.

Princes-Strret, Cavcndilh- Squarc, June I, 1776.

THE

PRODUCTIONS of //k SEASONS.

DU PR INT EMS. OF SPRING*

TH E Spring is the firft and moft promifing Seafon of the Year, although the molt confined in its Productions, in regard to Poultry, Fruits, and Gardenings ; it comprehends, March, April> and May. The London Markets are conltantly well fupplied with Butcher's Meat through the whole Year. I mall take no further No- tice of thefe Articles, than that London has the Advantage of Parti, in the Articles of Veal and Lamb, which are to be had in London all the Year ; an Advantage to Entertainments, which the French have not. To render this in the eafieft Manner I am able, I mall take particular Notice of Monthly Productions of each Kind, under their different Sorts, and give the Preference to fijht in the Courfe of the four Seafons. March produces Salmon, Cod, Haddocks, Whitings, Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Salt- fifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots, the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at Times. April continues much the fame, with the Addition of Soals, Scate, Turbots ; the latter End, Mackarels, Trouts, frefh Sturgeon, pretty common, Thames Salmon (commonly called Crimp-Salmon.) tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts, Scate, Maids, Soals, red and grey Mullets, Mackarela, Flounders, Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns, Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, Spring- Fowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and Stones, Turkey Pinions, Leverets, Plover's Eggs. N. B. That this Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals, Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff": Fruits remaining the Beginning of this Seafon, are Golden Pippin, Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples, St. Germain Pears, and Winter Chaumontelle Royal, Lemons and Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white Endives, Cellery, large and fmall Onions, Cardoons, Afparagus, almoft all the Year between natural and forced ; all Sorts of fweet

a Herbs,

viii PRODUCTIONS of the S E A S O N S.

Herbs, either green or dried, Sage, Horfe-raddim all the Year, Bed- Mufhrooms much the fame, Water-crefles, Beet-roots, fmall Sallading, Spaniih Onions, Sorrel, Charvil, Leeks, Spinach, Jerufalem Arti- chokes, Parflcy and Parfley-Roots all the Year, except the Winter is very fevere ; many forced Articles of Gardening are produced in this Seafon, as Cucumbers, Peas, Beans, and fweet Herbs of moft Sorts. I flinll take no. further Nptice of thefe Things, as the Purchafe of them is very High, and the Things are of fmall Value in regard to their Goodnefs. Pomegranate to be had in this Seafon. April, Much the fame Production on Hot-beds as the laft ; Golden Pippins, Non- pareils continue good ; alfo Winter Bon-chretien, and Colmar Pear, China and Seville Oranges, the Kentifh-ftone Pippins, and Non-fuch Apples for Kitchen Ufe, and much the fame Sorts of Garden-Stuff, \vith white and purple Brocoli, Afparagus, and young Raddifhes, green Plants, fmall Sallading; all Sorts of green, fweet, and cooling Herbs. Mav, Moft of the Winter Greens fcarce ; but produces frefh Provifions, both for Deferts and Cookery ; as firft, towards the End, eirly Duke Cherries, Scarlet and Wood Strawberries ; and for Kitchen (Jfe, green Peas, Kidneyrbeans, young Plants, Cauliflowers, Cel- lery, Carrots, both young and old, the laft moftly called Sand-Car- rots, Spinach, Lettuces, natural Afparagus, green Goofberries, Apricots for Tarts, young Artichokes, and many other Articles, ac- cording as the Seafon is favourable.

D E L' ETE. OF SUMMER, n

This Seafon comprehends June, July, and Auguft. June produce* of Fijh, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals, red Mullets at Times, and frem Sturgeon the fame, Scate, Maids, Flounders, Eels, Lobfters, Crabs, Prawns, Craw-filh, and fome- times John-doreys, with Brills, and Hallibot. July continues much the fame, si u gup* Thames Salmon, Turbots, only the Beginning of the Month, and then often indifferent; Trouts are out of Seafon the latter End of this Month, Soals are good, Scate, Brills, Maids, Plaice, Carps, Tenches, Prawns, and Craw-fifh. In Poultry, dry pulled Gecfe and Ducks, wild Rabbits, wild Pigeons, Fowls, Chic- kens, dry pulled Turkies, tame Pigeons, Giblets, Wheat-ears, large Fowls, and middling Chickens, Quails, Guinea Fowls, Chickens, nnd Leverets. Of Fruits and Gat den S/uJ~, Strawberries of all Sorts in full Perfection, and early Duke Cherries, Currants, both white and red, Melons, Peas and Beans of all Sorts, Caulliflowers, young Turnips, all Sorts of Roots, Herbs, and Sallading. Alfo, July, with the Addition of the Mafculine Apricots, both for Deferts, Tarts, and Preferves, Hautboys, and all the early Sorts of Cherries, Melons, and Cucumbers plenty, Artichokes, Carolina Strawberries, Finochio Duke Cherries. Augufl continues fome Time much the fame, with the Addition of black and white Heart Cherries, Peaches and Necta- trines, Hautboy?, late Scarlet and Wood Strawberries, ripe Goof- berries,

PRODUCTIONS of the SEASONS. in

berries, and Currants of all Sorts, fome early Sorts of Plumbs ; this is the Seafon when Confectionary replenifhes its Store for the Winter with dried and liquid Preferves, Marmalades, Cake, Pafte, Syrup, Sec. The Kitchen is fupplied abundantly with all Sorts of Roots and Greens, of which a Recapitulation would be both tedious and ufelefs.

DE L'4U<TUMNE. OF AUTUMN.

This Seafon comprehends September, Ofiober, November, and gives us the greateft Varieties of any for good and great Entertainments, in regard to Venifon and Game of all Sorts. In Fijh, September pro- duces Cod, fmall Whitings, Smelts, Haddocks, Soals, Brills, Scate, Maids, Flounders, Eels, Crabs, Prawns, Herrings, Craw-fifh, John- doreys, and Turbots at Times, Carps, Tench, Perch and Pikes. October continues much the fame, with very good Craw-filh, Gud- geons, Carps, Eels, Lobfters, and Salmon the latter End of this Month ; alfo Brawn coming into Seafon, and fold by the Fifhmon- gers. November, Salmon plenty, Crimp-Cod, and Whitings, Had- docks, Smelts, Soals, Brills, Scate, and Flounders, Plaice, with the fame Productions as the laft, only Lobfters often deficient in this Month ; pickled Sturgeon, Oyfters, Muflels, and Cockles at Times. Of t utc her1! Meat, Pigs, and Pork in full Seafon. In Poultry, the Beginning of this Seafon, tame Ducks, large Fowls, middling ditto, Quails, Partridges, Land and Water Reals, Hares, Rabbits, Pigeons. Odober, Geefe in Perfection, Giblets, Pheafants, Turkies, Wood- cocks ; the latter End, wild Ducks, Teals, Eafterlings, Widgeons, Plovers coming into Seafon, Snipes, Larks, Wood Pigeons, tame Rabbits, and Dunbirds. In Fruits, &c. the Beginning continues much as the laft Seafon, with late Duke Cherries, Peaches, Nectarines, Figs plenty, Sweet-water Grapes, red and white Currants, green Gage Plumbs, and St. Catherine ditto, with other Sorts of inferior Quality, Mulberries, Walnuts, Filberts, Orlean Plumbs, red Currants, Morella Cherries for Tarts and Preferves ; Field Mufhrooms, beft for pickling ; Garden Greens of all Sorts pretty plentiful, frelh Cardoons and Potatoes ; feveral Sorts of Apples for Tarts and other Kitchen Ufes. October continues much the fame, with Nectarines, latter Catherine Peaches, good for raw eating, ftewing, baking, &c. and the Newington Nectarines, Grapes of all Sorts, Bergamotte Pears, Burce and Creflant ditto, Golden Pippins coming in good, Medlers, Mulberries, Walnuts, Imperatrice Plumbs, Chefnuts, Englifh Truffles coming in, and continue for about four Months ; the Kitchen is ftill well fupplied with common Roots and Greens, red Beet Roots, good for Sallad, with Spanifh Onions, Cellery in Perfection for all Ufes ; Cardoons, Cloreri, Brocoli, Endives, Lettuces, young Spinach. November, Grapes, Buree Pears, Creflant, and St. Germain, Colmar and Bon-chretien Pears, Golden Pippins, Nonpareil Apples, and all other Sorts for Kitchen Ufe ; Love Apples, good to mix withfumee Sauce ; and much the fame Roots and Greens as the Month before.

D E

PRODUCTIONS of the SEASONS.

DE L'lD'rER. OF WINTER.

This Seafon comprehends December, January^ and February. The Produce of Fijh in December, is Salmon, Crimp-Cod, Scate, Had-> docks. Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs, Craw-fifli, Carp, Perch, Eels, Gudgeons, Turbots by chance, pickled Sturgeon. And January much the fame, with potted Lampreys, Salt Fiih, Barrel Cod, frefh Sturgeon, John-doreys at Times, Oyfters of all Sorts, Mutfels, Cockles, furbots by chance. February con- tinues much the fame, except that Cod, Haddocks, and Whitings are going out of Seafon, and Plaice and Flounders are but indifferent ; of Poultry, Cock Turkies, Hen ditto, large wild Rabbits, Larks, Snipes, Woodcocks, Plovers, Buftards, Capons, Pullards, middling Fowls, Chickens, Quails, Hares, Pheafants, Partridges. N. B. Dry pulled Geefe and Ducks are almoft out of Seafon about January. The Garden furnifoes ftill moft Part of this Seafon with Golden Pippins, Nonpareil and Pearmain Apples, Medlars, dried Apples, Chefnuts, St. Germain and Winter Chaumontelle-Royal Pears, Colmar Pears, Golden Rennets, and Ruffet Apples for Kitchen Ufe, with Savoy- Sprouts, red Cabbages, Borcole, Carrots, Parfneps, Potatoes, En- dives, the French Choux Rave^ commonly called Turnip Cabbages, Cellery, Onions, Cardoons, and much the fame Sort of Roots and Greens as fet forth at the Beginning of the Spring Seafon ; all Sorts of Puree and Italian Pafte are very ufeful at this Time for Soups, as the Herbs are rather fcarce and of very little Flavour ; all Sorts of Butcher's Meat is good, with Pork and Pigs in full Seafon ; alfo feveral Sorts of Roots, although very little ufed in England* as Cor- fioners, Skirrets, Saffafras Roots for Kitchen Ufe, with Kentim-ftone Pippins, and fmall Sallading, alfo all Sorts of fweet and cooling Herbs coming into Seafon, at the latter End.

CONTENTS.

CONTENTS.

Des BOUILLONS, JUS, et COULIS. Of BROTH, GRAVIES, and CULLIS.

Page. D 0 UIL LONS de mitonagt, ou bouillons genti rales. Of foaking

or general broth, gravy, or cullis •— I

Bouillons pour les pot ages & fauces. Broth for foups and fauces ibid. Bouillon a la bate. Broth made in hafte _— — 2 au bain-marie. Broth made with one pot boiling in

Confomme. Jelly Broth . 3

Rcumeftec. Jelly broth of all fragments • ib.

Bouillon rafraichiffant. Cooling broth • i. 4.

Autre bouillon rafraichij/ant. Another cooling broth • ib.

Bouillon printauier. Spring broth • ib.

— pour adoucir I'acrete du fang. Broth to fweeten the fliaip-

nefs of the blood — — — — — 5

£au de poulet. Chicken water • . -. 6

Panade de blans de poularde. Panado of breaft of fowl ib.

— - — — de grueau. Grits panado . ib.

• a la Bourgogne. Burgundy panado • • • 6

Jus de <ueau. Veal gravy . .. ib.

de Bceuf. Beef gravy ______ . . ib.

Coulis general. General cullis . . 7 •••• • de te que Von <veuf. Cullis of what you pleafe — ib. fitreviffts. Craw-fifh cullis 8

- a la reine. Queen's cullis _—_— ... • ib. — — de jambon. Ham cullis . .9

- ' bourgeois. A family cullis ... . ib.

blanc a la bourgeoife. White family cullis ib.

—— at fives de marais. Cullis of garden beans — 10

— — — de lentilles. Lentils cullis . — — • ib.

- de pois. Peas cullis •. . • ib. •• •— de navels. Turnip cullis ••'• - • ib. — — — a* bar riot. Bean cullis — . -— — 1 1 — — de marons, Chefnut cullis . ' ... > . ib.

CONTENTS.

Pag.

Des louillons, jus, et coulis maigre. Of meagre broth, gravies,

and cullis • 1 »

Boniil n maigre pour let pot ages de la table. Meagre broth for foups 1 2

de ptiJJ'on. Fifti broth •• ib.

Jus maigre. Meagre gravy ' ib.

Cculis maigre. Meagre cullis • 1 3

. d'oignons en maigre. Onion cullis meagre — ib.

maigre a la reine. Queen cullis meagre • • 1 4

maigre de navet. Turnip cullis meagre • • ib.

de p'jis maigre. Meagre peas cullis • ib.

Potage au nature/, on defante. A pain natural foup — 15

.. a la ft >n- bonne en gras & en maigre. Soup of all forts of

herbs with meat or without — ib.

——- de ris a la pluchc verte en gras ou maigre. A rice foup of

both forts, pale green 1 6

de cbapon au ris. A capon or fowl rice foup • if>.

— — a la Conty en gras ou maigre. Soup Conty, meat or filh ib.

de bibcrot &ufrcmage. Cheefe foup of both forts 17

glace de touies fortes de <viande. Glazed foup of all forts

of meat • • ib.

• de -vermicel en gras & en maigre. Vermicelli foup, with meat or fifli 18

Soupe bourgeoije. A family foup ib.

Potage au marons. Chefnut foup • ib.

• • d'iffus d'aigneau au coulis a la reine. Lamb's head foup,

and all appurtenances, with queen cultis - 19

• '" •- a la Cbartre. Chartre foup —*— — - ib. Bifque de cailles. A quail turine foup ib. Potage de toutes fortes de legumes. Soup of all forts of herbs 2O

aux choux. Cabbage foup • ib.

Julienne gras & maigre. Soup Julienne with meat or fim 21

• de differ tnte puree. Soups of different porridge ib. defimouillc. Italian pafte foup • ib.

• a la Dauphine. Dauphine foup — — ib.

. , i- de gibier. Game foup • 22

de toutes fortes de croutes. Soup of all forts of cruft ib.

———- a la Parme. Parma foup .. 23

• a I* Autriche. Auftrian foup — ib.

a la madehnette. A common innocent foup ib.

• df macarcny. Macarony foup ib.

— — a la moufyuetaire. Soup for a good ftomach « — 24.

• •• a la marquife. An epicure's foup , ib. — — - a la Rhinoceros. Pigeon foup, called Rhinoceros, from an

Indian bird _______ /'£.

de navets a Vltaliennc. Turnip foup, Italian falhion, meat

or fifh • 25

alaCre/y. Soup Crefly ib.

•• • — de Lazagne. Lazagne foup , . ib.

Soupe

CONTENTS.

Pas.

Soitpf maigre de differ entesfa^ons. Meagre foup of different forts 26 Potage maigre d'ecreviffes au ris. Meagre craw-fifh and rice foups ib*

maigre a la puree de lentilles. Lentil foup meagre ib.

maigre de- ris a la reine. Rice foup meagre a la reine 27

de lait de plujieun fa$ons. Milk foup of different forts ib.

Ouille au citrcuille. Pompkin Soup - 2g

Bifque maigre a*x ecrevijjes. Meager craw-fifh turin^ ib.

Potage maigre de moules. Muffel foup meagre . 2n

Ouille maigre de plujtenn fa/jons. Olio, or turine of different forts ib. Potage de (routes en maigre de plufieurs fafoas. Meagre cruft foup

of different forts . — 7-^

de lait d'amande. Almond milk foup - 30

•- d'orge monde. Peeled barley foup . ^

Des SAUCES. Of SAUCES.

Sauce nonpareille. Nonpareil fauce - -o

•" • a la Nivernoije. Nivernois fauce , f ~ I

Petite Italienne. A little Italian fauce . /^.

~ Italienne blanche. \^rhite Italian fauce - ib.

• < a la mariniere. Manner's fauce .

• au celadon. Sea-green fauce . y^ — — au colons. A lively- colour fauce • z-£4

au confomme. Jelly broth fauce - 3,

a la Saxe. Saxon fauce . ^

— a !•' 'iaifon. Sauce of a thick confiftence . /^ a I'ozeille. Sorrel fauce . >.

•• a la mariette. Common fauce . ^

• — au c ''cuille. Charvil fauce - . /£. — — au j ;. Parfley fauce ... _,

a la . ttte. Small herbs, civet fauce -•

a Ic Garonne. Gafcoon fauce .

— — aufenouil. Fennel fauce . _,

«" a famiral. Admiral's fauce . /^.

" Roy ale. Royal fauce . ^5

• a la Flamande. Flemifh fauce . /'£.

• a la hate. Sauce in a hurry . /^

• a Faigneau. Lamb fauce • .-.__. /^^

a P aw are. The mifer's fauce . — ib.

au <verjus. Verjuice fauce, or poor man's fauce 37

" • • au pauvre bomme. Another poor man's fauce — ib.

douce. Sweet fauce , tff

——— aufumet. Sauce made with game ib.

— — ravigctte. Relifhing fauce . , .. jb.

ravigottefroide. The fame cold , . 38

' & la Madeleine. A common fimple fauce . jf,f

a I'a/pic. Sharp fauce afpick + ib.

— — a la gendarme. Military fauce - ib.

Sauce

CONTENTS.

Pi&.

— a la belk-'vue. A well looking fauce •• 39

• a la morue. Scate fauce or cod - ib.

. au win. Wine fauce • • - *&•

—— a la Polotiof/f. A Polifh fauce • ib.

— — aufoye. Liver fauce, or fauce of liver 40

— — blanche. White fauce • ib.

Z. rEfpagQle. Spanifh, fauce • ib.

. Robert. Robert fauce •• ' " 4 *

a la moutarde. Muftard fauce ib.

a la carpe. Carp fauce • - ib.

a Vanguitte. Eel fauce •• *f«

a la Bechamel. Begarnel fauce ' 42

., eu naquereau. Mackerel fauce ib.

. remoulade. Horfe raddifh or muftard fauce ib.

— — poivrade. Sharp fauce • *»•

• hackee. Minced fauce 43

.- au bain-marie - - **•

— — - au porcfrais. Frefh pork fauce — ib.^

. a la. noxette. Nun's fauce • 44

— — *verte. Green fauce • •• ib.

— — verte (Tune autrefafon. Another green fauce ib.

piquante. Sharp or relifhing fauce • ib.

. au bleu celefte. A flcy-blue fauce 45

«— — au pentife. Pontiff fauce — ib.

— — a la nicbon. The houfe-wife's fauce — — — ib.

»•. au reverend, gras ou maigre. The parfon's fauce ^- 46

a la Milanoife. Milan fauce • ib.

a F orange. Orange fauce — ib.

• au tanard. Sauce for ducks • • ib.

• a I'ecbalotte. Shallot fauce - 47

— — au bled 'uerd. Green wheat fauce — ; • ib.

a la reine. Queen's fauce ib.

— — facide. Ac;d fauce • •• -• ib.

«*— a la becajfi. Woodcock faucc •'• •• 48

• au trufes. Truffles fauce • • 'b.

maigre de plujieurt faijons . Meagre fances of different forts ib.

• - general. General fauce • ib.

• au beure noir. Burnt butter fauce • 49 fimple. Simple fauce • • ib.

Du B(EU F. Of BEE F.

%

Lattgue de bfgufau grosftl. Frefh tongue in a plain way 50

Langues de bccufs en caijfes. Sham beefs tongues • •• - ib. Langue de bafufs a la remoulade. Beefs tongue with a relifhing fauce 5 1

. • de bceufs en ragout. Beef tongue ragout — ib.

• de bceuf grillit. Broiled beef's tongue — — ib.

Langues

CONTENTS.

Pag.

fumett. Smoked tongues — 5 i

Langues de bceuf four ties. Smoked tongues of another fafhion 53

Langue de bceuf a la troche. Beef's tongue roafted — it.

•. de bceuf a la braife. Beef's tongue brazed — 53

• de bcsuf en crepine. Beef's tongue in cowl veal, or other ib.

•• de bceuf a la St. Meneboult. A brazed tongue broiled ib.

,» ' • de bceuf au gratin •• 5 4 Fate & tourte de langue de bceuf. Beef's tongue pye, with raifed

puff-pafte ib.

Langue de bceuf au Parmefan. Beef's tongue and Parmefan checfe 55

Cer--velle dc bceuf. Ox's brains — — ib,

Palais de bceuf a la St. Menoult. Beef's palates St. Menoult ib.

-debceiifalapoulette. FricafTee of palates — ib.

—. de bceuf a Y Anglo tfe. Beef's palates, Englifh fafhion 56

de bceuf au petit lard. Beef 's palates with pickled pork ib.

• de bceuf au Pontijfe. Beef's palates with Pontiff fauce ib.

de bceuf au Parmefan. Beef's palates and Parmefan 57

— de bceuf en filet • ib.

• de bceuf et} timbale. Beef's palates in moulds of any fort ib.

• : — debceiifa la brochette. Beef 's palates broiled on fkewers ib.

— de bceufen menus droits. Beef's palates cut in filets or minced 5 8

• de bceuf a la mariette. Beef's palates in a common way ib. '• • de bceufalaPro<venc>ale. Beef's palates, Provence fafhion ib.

• de bceuf au Parmefan anx oignons. Beef's palates with Parmefan and onions 59

«— — — de bceuf au gratin • • ib%

* de bceuf a I'cfcalope. Collop of beef palates ib.

• de bceuf a la marmotte. Beef's palates, country famion 60

• • de bceuf a la ra-vigotte. Beef's palares with a relifhing fauce ib.

" de bceuf deplujjcursfatjons. Beef's palates of different fafhions 61

Queue de bceuf au cboux. Beef's tail and cabbage — ib.

—— de bceuf aux lentilles. Beef's tail ahd lentils — • ib.

' de bceuf en pate cbaud. Beef 's rump pie 62

• de bceuf deplujieursfai;onr. Beef's rump of different fafhions ib.,

Gras double a la Robert. Tripes, fauce Robert ____. j&.

r • double au verjus. Tripes, verjuice fauce 63

double plujteur s famous. Tripes of different fafhions ib.

Rognon de bceuf a la moutarde. Beef's kidney and muftard fauce ib.

Rognons d& bceuf a la mode •• • ib.

Rognon de bceuf enflets. Kidney minced •> 64

Rognons de bceuf en pate cbaud. Hot kidney pie ib.

Rognon de bceuf a la bourgeoife. Kidney, family way ib.

Tetine de <vacbe au <verjus. Cow's udder and verjuice fauce 65 Vfage de la graijje de bceuf & mouelle. The way to ufe beef's fact

and marrow . • ib.

Tranches de bceuf a la bourgeoife. Beef fteaks, family way ib.

Tranches de bceuf a la Camargot. Beef fteak?, by the name of a

famous dancer • < • . • •"• •• 66

Tranches

CONTENTS.

Pag.

Tranches dt bauf a la royale. Beef fteaks, court falhion 66 . * . de bcsuf a la fervante. Beef fteaks to eat hot or cold,

family fafhion ib.

dt bauf au caramel. Beef fteaks glazed or fricandeau 67

Canel/ons de boeuf. Beef forced meat, in form of a pudding ib.

Andouillettes de tranches de boeuf. Beef puddings or faufages ib.

Boeuf de defferte a la Sainte Meneboult. Cold beef marinated 68

. — — de dejjerts a la bourgcoife — — — — - ib.

~ de de/crte en papillotte. Cold beef broilded in paper ib.

Culotte de boeuf a la Mantoue. Rump of beef, Mantua fafhion 69

de boeuf fume e. Beef's rump fmoked ib.

*. -aTecarlatefansfaipetre. Scarlet beef without fakpetre 70

— de boeuf a la Gafcogne. Rump of beef, Gafcogny fafhion ib.

•— • de boeuf dans fon jus. Rump of beef in its own gravy 7 1

•» de boeuf diverjtfie. Rump of beef diver fified ib.

• de boeuf au win de Champagne. Rump of beef boiled in white wine ib.

_ de boeuf a la royale. Rump of beef, court fafhion ib.

— • de boeuf a la Sainte Meneboult ___ 72

Aloyau au demy f el. Chump of beef half falted ib.

Filets d'aloyau de toutes fafons. Fillets of beef of all forts 73

Aloyau au four. Sirloin baked in the oven • ib.

- en ragout. Small firloin ragout 74

a la Daupbine. Sirloin, Dauphine fafhion ib.

Filet d^aloyau en crepine. Fillet of beef in cowl ib.

• d'aloyau aux fines kerbes. Fillet of beef and fweet herbs 75

«— — d'aloyau aux oignon. en crepine. Fillet of beef and onions

in cowl . ib.

— — de boeuf a Fintendante. Fillet of beef a la commifFary ib.

• de boeuf aux ancbois. Fillet of beef and anchovies 76 •ta— « de boeuf a ly admiral. Fillet of beef, admiral fafhion ib.

* de boeuf glaj/e. Fillet of beef and jelly ib.

Filets de boeuf au grilles. Fillets of beef broiled • 77

Filet de boeuf a la Ni<veruois. Fillet of beef, Nivernois faucc ib.

— — de boeuf a Pltalienne. Fillet of beef, Italian fauce ib.

— — de boeuf a la gendarme. Fillet of beef, gendarme fafhion 78

Poitrine de boeuf fumee. Brilket of beef fmoked • ib.

- de boeuf a la monarque. Brifket of beef, monarch fafhion ib. — de boeuf a la St. Meneboult. Brifket of beef broiled, St.

Menehoult 79

Tendrons de boeuf de plujieurs fa$ons. Beef griftle of different fafhions ib. Cote ou carbonate de boeuf au four. A rib of beef in the oven 80 de boeuf a la remoulade. A rib of beef with muftard or

horfe-radilh fauce • —

de boeuf 'a VAngloife. Rib of beef, Englifh fafhion

Cotes de boiufa la H llandoife. Ribs of beef, Dutch falhion Or f Hits dt boeuf. Beef's ears .

CONTENT!

Du VEAU* Of VEAL.

ft.

*Tete de <veau a la bourgeoife. Calf's head, family way 8-z

-- -- de veaufarcie. Calf's head fluffed • •• 83

_ — de veau a la poivrade. Calf's head with a fharp fauce ib.

- -- de <veau au verd-galant. Calf's head fried with parfley ib. -- • de veau en crepine. Calf's head in cowl - - — 84

• de veau a la fauce au pore frais. Calf's head with frefli pork fauce > • - ib.

r— de veau a la St. Meneboult. Calf's head, St. Menehoult ib*

— de veau marince. Calf's head marinated — - • 85 Oreilles de veaufrites. Calf's ears fried • 7- ib. » de veau en menus drcits* Calf's ears fhredded ib*

• • de veau au gratin • ib*

• de veau au Pontife. Calf's ears, Pontiff fauce 86

* de veau a la Martine. Calf's ears, houfewife fafhion ib. ' - de veau au fromage. Calf's ears and cheefe — ib.

• de veau a I'ltalienve* Calf's ears, Italian fafhion ib*

• •• ------ de veau a la Sainte Meneboult • - - • ib.

Cer<velles de <veau a la creme.. Calf's brains, cream fauCe 87

— — — - de veau aux petit s oignons. Calf's brains and fmall onions ib*

- de veau aux ecrevffis. Calf's brains and craw-fifh ib* -- de veau aufoleil. Calf's brains fried crifp ib. l- de veau a la Gafcogne. Calf's brains, Gafcoon fafhion 88

• de veau au reveil. Calf's brains, muftard fauce ib* ' ' - de veau a differences fauces. Brains of different falhioil

and fauces — — . .. ib*

Yeux de veau de differentesfa^ons. Calf's eyes of diffef eftt fafhiorts ib.

Langue de veau. Calf's tongue — ; - g^

Fraife s de veau a u natureL Calf *s caldron, in a plain way ib*.

- de veau aufoleil. Caldron fried of a fine clear colour ib* • • de veau a la P r oven f ale. Caldron, Provence fafhion ib.

Crepinettes de fraifes de veau. Caldron drefled olive fafhion ib.

Baigneits de fraifes de veau. Caldron fried, fmall fritters 90

Fraifes de veau en crepine. Caldron in veal cowl - ib.

- - de veauaVAllemande. Chaudron, the German fafhion ib. Yourtes aux zephirs defraife de veau. Calf's caldron pie 9 \ foye de veau a la bate. Calf's liver in a hurry - ib.

- de veau a la rocambole. Calf's livejf with green -ihallots or chibbol - - /£.

1 de veau a la brocbe. Roafted . ib.

- deveanenbatereaux. Calf's liver haflets . .... gz —~^de veau a la braife. Calf's liver brazed . ib*

• - de veau a la mariniere. Calf's liver, the failor's fafhion ib. SauciJJes defoye de veau. Calf's liver faufages - 93 Rognons de veau dej>lufieursfa$ons. Veal kidney of different fafhions ib* fieds de veau de flu/ieursfafons. Calf's feet of different fafhions ib*

b Pied,

CONTENTS.

Pa&.

Pitds de veaufarcis. Calf's feet with forced meat • 9^

Pied de <veau au citron. Calf's feet, lemon fauce 94.

Ris de <veau de plufieurs fa, ons. Sweet-breads of different fafhions ih.

— de <veau a la Ducbe/fi. ' Calf's fweet- bread, a la Duchefs ib.

— de veait au confomme. Calf's fweet-bread with rich cullis fauce ib. — - de veau en Ckrifteaux. So called from the fauce 9 -

— de veau aux fines herbs. Calf's fweet' bread with fweet herbs ib.

— deveciuaTAngloife. Calf 's i weet-breads, Englifh fafhion 96

— de veau a la d'Armagnac. From the Inventor's name ib. -— de veau a. la brocbe. Roafted fweet-breads - 97

— de veau au Pontife. Sweet-breads, Pontiff fauce — ib.

— de veau en hcrijon. Sweet-breads as hedge hogs — ib.

Rijfille a la cboify. Fried forced meat ib.

Queues de veau aux cboux. Calf's tails and cabbage 98 — •- de veau diverfifiees. Calf 's tails of different fafhions ib. Amourettes de plufeeurs famous. Lamb's fry, and others, of dif- ferent fafhions 99

Tendrons deveau au petit pois. Veal griftles and green peas ib.

^Tendrons de veau printaniers. Veal griftles, fpring fauce- 100

'Tendrons de veau frits. Veal griftles fried ib.

• • de veau a la poulette. Veal griftles fricafiee ib.

• > de veau aux legumes. Griftles with any fort of greens 101 •• de veau en fricandeau. Griftle or breaft of veal larded

fricandeau . ib.

Poitrine de <veau aPItalienne. Breaft of veal, Italian fafhion ib.

• • • de veau f rite. Breaft of veal fried 1 02

• de veau enfurprife. Breaft of veal mafked, or wonder, &c. ib. Oreillei de veau farcies a la quenelles. Calf's ears fluffed ib. Poitrine de veau marinee. Breaft of veal marinated — ib.

• de veau farcie en ragout. Breaft of veal fluffed ragout 103

• de veau au court bouillon. Breaft of veal in its own fauce ib. ••• de veau au Pontife. Breaft of veal, Pontiff fauce ib. ••• de veau en crepine. Breaft of veal in cowl • ib.

• de veau a la Romaine. Breaft of veal, Roman fafhion 104 Cotelettts de veau a la mariee. Veal cutlets, bride fafhion ib.

• de veau grillees. Veal cutlets broiled ib.

* de veau en ragout. Veal cutlets ragout • 1 05

de veau en papillottes. Veal cutlets in paper ib.

• de veau marinees. Veal cutlets marinated • • ib.

- de veau compojees. Veal cutlets compofed or fh.ammed ib.

-" de veau en fricandeau. Veal cutlets fricandeaux 106

•• de veau aux fines berbes. Veal cutlets and fweet herbs ib.

• <& wait aux petit pois. Veal cutlets and green peas ib.

veau au crucbon. Veal cutlets in cruft < ib.

rjeaualapoele. Veal cutlets, half fried 107

veau a PItalienne. Veal cutlets, Italian fauce ib.

de veau en crepine. Veal cutlets in cowl ib.

di-verfifihs. Veal cutlets of different manners ib.

Carry

CONTENTS.

Pag.

Cafrf de veau glaffe on pique a la brocbe. Neck of veal glazed,

larded, or roafted • — 107

. de veau a lafervante. Neck of veal ftewed 1 08

• de veau a la poi-vrade. Neck of veal and fharp fauce ib.

de veau au monarque. Neck of veal, monarch fafhion ib.

• tie veau en cr;pins'. Neck of veal in cowl 1 09

. de VL au en furprife. Neck of veal fluffed ib.

CuiJJ'cau de veau aux epinards. Leg or knuckle of veal and fpinage ib.

. de veau a la daube. Leg of veal doubed, or a la mode ib.

Quartier de veau au cbrvrtuil. Leg of veal cut venifon fafhion 1 10

- — de veau au caramel. The fame cut as above glazed ib.

Ei-aule de veau. Shoulder of veal 1 1 1

Grenandim de veau auxanchois. Small fricandeaux, anchovy fauce it'.

RiJ/olettes de veau. Veal collops • ib.

Paiipiettes de veau. Veal olives — — 112

Brezolles de veau. Veal brazed, a different collop — ib.

Poupeton. Meat pudding . 1 1 5

Marbree. Marbled, coloured, &c. • ib.

Grenade. A grenado • • 1 1 4.

Grenade en Daube. Grenado dobed • • ib.

Favorites. Different olives • • j 1 5

Venetienne •de veau. Broiled veal, Venetian falhion, ib.

•• aujambon • • 1 1 6

• a la motile. Venetian with marrow • . .1 ib.

• au vin de Champagne • ib. Tricandeaux aux legumes. Fricandeau with garden greens ib. Noix de veau au Pontife. Knuckle of veal, Pontiff fauce j 17

de veau a la St. Cloud. The fame, St. Cloud fafhion ib.

— — de veau glaffee. Fillet of veal glazed ib.

Rouelle de veau a la daube. Small fillet of veal ftewed ib.

• de vtau a la cendre 1 1 8

Andouillettes au celeri. Sham faufages with celery ib.

— — de veau a la Conty. Fillets of veal, Conty fafhion ib.

Timbale a la Rotnaine • __— . 1 l ^

Veau a lajolette. Without art « ib.

Gateau de Mai. A fpring cake —r ib.

Pain a la Flamande. A Flemifh loaf •• I2O

Crepinettes de Godiveau - ib

Gateau de veau en crepine. Veal cake in cowl ib.

Veau ala vittageoife. Veal, peafant fafhion • • • 121

Bagatelles de veau. Trifles of veal . - ib;

Filets de toulis a la Bechamel. Fillets of cullis meat Bechamel ib.

Du MOUrON. Of MUTTON.

La queue de moutcn de differentes fa$ons. Sheep's rumps of dif- ferent fafhions — - .. 121

b 2 Queues

CONTENTS.

Pag, Queues de mouton en tanape. Sheep's rumps veiled — i zz

• de mcuton au caramel. Sheep's rumps glaxed ib.

• de mouton au ris. Sheep's rumps with rice ~ •• ib. i dn mouton au Parmffan. Sheep's rumps with Parmefan

cheefe .123

• de mouton a la Flamande. Sheep's rumps Flemifh fafhion ib. «• de mouton a la Milanoifc. Sheep's rumps and favoys ib.

• en terrine, ct ailerons, au coulis de marons. Tureen of fheep's rumps and pinions, with chefnuts 124.

• de mouton en bocbepot. Sheep's rumps in hotchpot ib.

Langue s de moutsn. Sheep's tongues ib.

•• de mouton a la Pro<ven$ale. Sheep's rumps, Provence

• de mouton glace es. Sheep's tongues as fricandeau 125 Langue de mouton a la royale. Sheep's tongues, royal fafhion ib. Langues de mouton aux oignons en crepine. Sheep's tongues with

onions in cowl — — ib.

Langue de meutpn en papillottes. Sheep's tongues in paper 1 26

« de mouton au Parmefan. Sheep's tongues and Parmefan

Langues de mouton au four. Sheep's tongues in the oven ib.

• de mouton enfurprife. Sheep's tongues mafked or {hammed ib.

• de mouton a la liaifon. Sheep's tongues ragout 127 *• de mwton a la Daupbint. Sheep's tongues, Dauphine

fafhion - . ib.

• de mouton a la bourgeoife. Sheep's tongues, plain family fafhion • . 128

• de mouton en tourte. Sheep's tongues pie ib. Canelons de langue de mouton. Sheep's tongue fried in pafte ib. Plea's de mouton de dijferentes fa$ons. Sheep's trotters of different

fafhion s — — . • 129

• de mouton a la itlle-viu. Sheep's trotters - — ib. Pied de mouton en canon. Sheep's trotters fried in pafle ib. Pieds de mouton a la St. Meneboult. Sheep's trotters fried or broiled ib. ' — — — de mouton a Vafpic . 130

» de monton a la rai>igotte. They are ferved with the fauce

fo called

Carre de mouton au reverend.

and anchovy

• i - de mouton en fricandeau

m de mouton fans fa$ons, 'viz. plain

• . • de mouton en crepine. In cowl — —

de mouton a Fecbalcttes. With fweet herbs

„ de mouton au iambon — ~ —

de mouton a la mode

au <i la

Neck of mouton larded with ham

.I.-- de mcuton a la jardiniere, ou a la capudne. So called from

the greens, &c. ^ • ib.

Cotelettes

CONTENTS.

Paff, Cotelettes de mouton fans malice. Mutton fteaks without art, a

plain way 131

^iricot de mouton aux racing s. Hanicot of mutton with roots 132

Lotelettes de mouton de plufieurs fa^om. Mutton Iteaks of different

- de mouton oufenouil; fennel • • ib.

. tie movton a la cendre. ' Mutton chops ftewed flowly ib.

• de mouton a rumour eux ib.

de mouton en crepine. Mutton fteaks in cowl -^ ib*

. de mouton en crepine a'une autre ja$on. Another way 133

— — — - de mouton enfurtout. Mutton fteaki mafked or difguifed ib*

•- de mouton a la Cbartreufe. Mutton fteaks, called after

the above, frier fafhion ib.

• de mouton J "rites. Mutton fteaks fried — 134.

.1.1 de mouton a la Filler oy — — . ib,

i n de mouton a lafervante • • jb.

. i . de mouton a F Allemande. German fafhion — ib.

« i de mouton a la Daupbive ——_ — — ib.

Brefolles de mouton. Mutton collops — -— 135

; de mouton a la po'e'le. Mutton collops another way ib*

• de msuton a la Perigord — — » ib. »! de monton aux concombres. Mutton collops with ftewed

cucumbers — — — • ib.

Mouton a la bechamel aux onions • . • 136

Pain de mouton au gratia. Mutton rolls in gratin ib.

filet i de mouton marines - • . - < 137

• de mouton a la coquette • ib, • dt mouton glaj/es aux concombres • ib.

• de mouton en canellon \ • • ib. Fricandeau de mouton • • • • > 138 Hacbis de mouton de plujieurs fafons. Hafhed mutton, different ways ib* Cafcalopes de mouton au i>/# de Champagne, Muttqn c'pjlops and

white wine . . • jb.

Rouelles de mouton aux cignoas T— — — 130 Poitrine de mouton de plufieurs fafons. Breaft of mutton different

ways p — — ~~ 16. Epattle de mouton a la Parme. Shoulder of mutton, Parma falhion iB.

• de mouton au four. Shoulder of mutton baked in the oven il, — — - de mouton a la St. Menehoult. Shoulder of mutton broiled 140 SauciJJTons d'epaule de mutton. Saufages or coloured moulder it. Epaule de mouton a la bonne femme. The good houfewife ib.

— de mouton en timbah — — • • • 1 41

1 de mouton aufang - ib. Selle de mouton a la St. Menehoult. Saddle or loin of mutton broiled ib.

• de mouton en tanape. Matted — — — • ib. Rot de bif de mouton — — • 142

- — de bifglaj/e. plazed — • — ib.

sr— de bif a la gar one. The fame, a la garone — — it.

Gigot

CONTENTS.

Pa*

Giget tie mont»n au cbou-fieur. Leg of mutton and cauliflower 1 42

• lie mouton au vin de Champagne • ib.

~— — de mouton euf lets farcis rfj

Grenadins de mouton. Small fricandeau of mutton 143

Gigot de mouton a la mode. Leg of mutton, a la mode ib.

. de mouton a la Gafcogne. The Gafcony fafhion — — ib.

. tie mouton a ritalienne. Italian fafhion ib.

de mouton a PEfpagnole. Spanifh fafhion ib.

Mortadellft de mouton. See the receipt — — 1 44

Gigot dt mouton en <venaifon — 'b.

. dt mouton a la fervante «• *&•

• i — de mouton a la Modene — — — — 145

. de mouton au militaire ' ib.

— — de mouton aux legumes — — — — ib.

. de mouton au bacha •— — — — *"•

— — de mouton a la St. Geran — — 1 46

• , de mouton a la Madeleine * ib.

Du COCHON. Of the HOG and PIG.

De la connoffance & dijjefiion du cochon meat, and cut it up

Cocbon de /ait roti. Sucking pig roafted

.. .. - de lait en galantine. Coloured pig —

. de lait au Maine llanc. Pigs, white monk's fafhion

. de lait au fere Douillet. Pig in jelly

Roulades de cocbon de lait. Rolled like large olives -

Cocbon dt lait a la Bechamel. Pig, Bechamel fauce —

Paupiettes de cochon de lait. Olives of fucking pig

Cocbon de lail en timbale. Sucking pig in mould —

tixre de cochon enfanglier. Hog's head, as wild boar

Ballon de cocbon. Made round, the form of a foot-ball 152

Vfage defang de cocbnn & out res. The ufe of hog's blood and others 153

Petit f ale. Pickled pork ib.

Eebinee a la poivrade. Chine of pork, poivrade fauce — • ib. Le lard, comment le faire. How to make bacon for kitchen ufe ib. Queues de cechon de plufleurs fa^ons. Pig's tails of different fafhions 154 PUJs de cochon a la Sf. Meneboult. Pig's feet brazed and broiled ib. Oreilhs Is panache de cochon de plujieurs fa^ons. Pig's ears of dif- ferent fafhions . . ib.

de cocbon. Black puddings — ,— 155

de Sainte Ger » ain — . — .— ib.

Jins. Fine, delicate, better than the former ib*

blancs. White puddings • — — ib.

liana communs. Common white puddings — 156

defojes de merlans. Puddings of whitings livers ib.

defoyefgras. Pudding of fat livers — — • 157

d'ecrevij/cs. Craw-fifh puddings — — ib.

Boudint

CONTENTS.

Pfc:

Saudi fis defaifand. Pudding of pheafant — — 157

— de lapins. Of rabbits — — 158

Cervelats fumes. Large faufages fmoked • ib.

- — , de phifieurs fa$ons. Of different forts — 159

SaudJJes de cochon. Common pork faufages — it.

_— en crepinettes.. In cowl — — ib,

, de veau en crepinettes. Of veal meat — it.

. de plu/teursfa^ons. Of different forts — 160

. . de Champagne. With Champaign wine it.

<Timbale de loudin. A mould, fo called, filled with black pud- ding preparation — — — it. . a la mariniere. Sailor fafhion — 161

• a la Sainte Cloud — — — - it,

. a la Sainte Menehoult. Saufages broiled — _ ib.

. auxfnes berbes. With fweet herbs — 162

. en ragout ou puree. Saufages as ragout, or with any fort

of porridge — 163

Andouilles de cocbon. Chitterlings or large faufages — ib.

de baeuf. Beef chitterlings — 164.

— de <veau. Chitterlings of veal — ib,

• — — de Rouen — •— — it.

~ a rAnghife. Engliih falhion — 165

— • • • de gibier. Chitterlings made of game — jb.

. " a la Bechamel. White chitterlings — ib.

. — depot/an. Of fifli — 166

— a la Flamande. Flemifh fafhion — — it.

Andduillettes-de veau an Parmefan. Small chitterlings with Par-

mefan cheefe — • - — il. SaudJ/bns defanglier. A thick fhort faufage made of wild boar meat 167

-• an brodtquin. Made fquare between boards, racktied ib.

Faxons de faire les jambons. How to make hams — 168

Jambon de Mayence. Hams, Weftphalia faihion it.

' • engelee. Harn in jelly — — it.

au naturel. Ham drefled in the common way 169

«• - "• roti. Ham roafted — — ib.

• • • • a la braife. Ham braized — ib. Roties de jambon. Toafted bread and ham with eggs 170 Filets de pore frais. Fillets of frefh pork — it. Cotehttesdeporcfrais. Frefh pork fteaks — > — • 171 Langues foitrees de pore. Pork's tongues Huffed — it.

De L'AIGNEAU. Of LAMB.

Teie d'aigneau a la plucbe vert. Lamb's head of a pale green fauce 1 72 -' d'aigneau a la Mordeirwe. Lamb's head, after the name of

the Inventor — — — it. Lamb's head of different manners 173

• fete

C .0 N T E N T S.

Pag,

Wre d'aigacau au Pontife. Lamb's head, another way — 173 .. dyaigneau a la Conde. Lamb's head, Conde fafhiori 174.

fffit faigneau de plujieitn fafons. Lamb's head, with all its ap-'

purtenances, of different manners Ib.

Epaule d'aigneau a la Daupbine. Shoulder of lamb, Dauphine

fafhion — — — . ib*

Epaule. d'aigneait a lu •vcijinc. Neighbour faftiion 175

Quartier d'aigneau en ere fine. Quarter of lamb in cowl ib.

Ret de bif d'aigneau au monar-ue •• 176

Quartier faigneau auxfnes herbes. Quarter of lamb with Aveet herbs if-.

d'aigneau a lareine. Quarter of lamb with white fauce \-jj

d'aigneau en /auctions. Quarter of lamb as thick fau-

fages or chitterlings ,„ ' ib.

Carre d'aigneau a la belle-iiue. Necks of lamb looking agree- able, &c. &c. ir>.

dtelettes d'aigneau a la Proven fa/e. Lamb fteaks, Provence falhion I 78

— i d*aigneau en bigarttre. Lamb fteaks diversified ib.

Queues d'aigneau aufoleil. Lamb (leaks of a bright colour 179

Du chevreau ou cabrit. Of kid it>.

DES GROSSES ENTREES en TERRINES et 4UTRE3* Of large Firft Courfe Difhes, Tureen and others.

Ouille de differ entes fa $ons. Olio, or tureen in different manners i So

Carbure. A tureen with different forts of meat ib.

Ttrrines a la Flamande. Tureen, Flemifh fafhion 181

''ferrine a I'Angloife. Englifh fafhion ib.

• de eeque I'on <ueut. Tureen of what you pleafe it. debecajjes. Of woodcock • 182

de perdrix. Tureen of partridges ib.

Terrifies de queues de mouton, £ff ailerons, au coulis £sf ragout de morons. Tureen of fheep's rumps and poultry pinions, with

chefnut cullis and ragout . 1 83

Terrine de volatile*. Tureen of poultries • it.

— — — au monarque . 184

— — — de tapreaux. Tureen of rabbits •• ib.

•• • de macreufes au jambcn. Tureen of wild or fea ducks

with ham < • — 185

— — — de poijffon. Tureen of fim • ib.

• a la neu<vaine. Tureen as you pleafe, or any how 186

• defaumon. Tureen of frefh falmon - ib.

difauman anx ecrevijfes. With craw- fifh 187

CnJ/erole au ris • . ib. Different bocb.pot. Hotchpot of different forts — —

Ouille au bain marie. Hochpot of all forts of meat 1 98

Salamalec. A fancy dim, or tureen _________ i 89

Financiere. Meaning a rich expenfive diih . ib.

Cbartreufe

CONTENTS.

Pag.

Cbartreufg. After the name of thofe friars • 1 90

Marbree. Marbkd, coloured «• > < > ib.

Corbillon. Intermixed like a balket • 1 9 1

Matetotte royale • * ib.

Matelottes de ce que Von vent. Matlot of what yoU like 192

Prujfienne. Matlot, Pruffian falhion 193

Mat elott e aii general. Fit for a General ib.

— auxoignons d'Hollande. With Dutch or Spanifh onions ib. Gateau de viande de ce que Vont veut. Meat cake of what forts

you pleafe — - — 1— — "- 194.

•>" a rEfpagnole. Cake, Spanifh fafllion ib.

Compojitlon de panade pour toutes fortes de <viartdes. How to rnake

a ^ roper batter to ufe with all forts of reading meat 195 Des couleurs que Totifejlrt a la cuijine. Of colours ufed in cookery ib.

De la VOLAILLE. Of POULTRY.

Poulets en fricaffee. Fricaflee of chicken < 196 Fricaffee de poulets a lafermiere. Fricaffee, farmer fafhion, or in

hafte • • ibr Differentes fricaJJTees de poulets. Chickeji fricaffee of different

manners • • 197

Poulets a giblottes de plujiiurs fafoas. Jumbals of chickens of

different manners • ib.

•• a Yetuvee. Chickens ftewed or matlot > 198

«• a la ca<valiere. Meaning without art or ceremony ib.

• migncns aux ecrevijfcs. Small chickens with craw-filh ib.

• a 7a perle. Chickens in the form of pearl 1 99 » au <vin de Champagne. Chickens with white wine fauce ib. -' au Pontife. Chickens, Pontiff fauce 200 » a la f alette. Wanton, fantaftic, &c. — - — ib. " ' • a la belle-'vue • •• • • • • ib.

>• a la ntariee. Chickens, bride fafhion — — • 201

1 • a I'ltalienne. Chickens, Italian fafhion • ib.

• a Vafpic • • 202 Filets de poulets a la Bechamel pannee. Fillets of chickens, Be- chamel fauce and bread crumbs •• ib.

——foujfles a la Bechamel. Fillets puffed, Bechamel fauce ib.

Fleuronsala brunette. Flourifh in form of petit pate 203

Poulets a la bricoliere . •-•• ib.

Petit pouffins aux paniis. Small chickens, and preferred nedlarines 204. Fricajflee de poulets a la Bourdois. FricafTee of chickens, after the

name of the Author ib.

Poulets biftories. Chickens garnifhed, embellifhed, &c. 205

— — — a la pierrettes. Chicken marbled — '• - ••• •-• 206

Culottes de poulets aux petit s oignons • • ib.

Poulets aux ({revij/es. Chickens with, or as craw-fifh — ib.

c Poulett

CONTENTS.

Pag.

'f a la krocke avec ragot de legumes. Roafted chickens with

Itewed greens 207

. // la brocbe a differentes fauces. Roafted chickens with

different fauces ib.

— — — a I"" excellence. Excellency ib.

.. a la jardiniere. From the garden greens which make

the fame • ' • • 208

a la tonne amis. Chickens without art • ib+

• en papillottes. Chickens in paper • 209

a la Daupbine. Chickens, Dauphine fafhion ib.

•• en J'aueijfcns. Chickens as large faufagcs

a I* admiral. Chkkens, admiral fafhion

. a la Tartan. Chickens, Tartary fafhion

• entre deux plats. Chickens done between two dimes

. marines. Chickens marinated «

a la Sainte Mcnehoult. Chickens broiled •

Fricandeaux de pculets a I'Efpagnole. Spanifh fafhion Poukt-i au <verd-pre. Meadow-green -

Matelotte de poulets a la brocbe. Matlot of chickens roafted

• de poulets a Tanguille. With eel •

• -- de poulets cuits. Of roafted chickens

Grenadins de poulets • — »

Poulets aux trufes. Chickens with truffles • •

• a la Sainte Cloud. Chickens, St. Cloud fafhion

• a la liafon aux petits aufs compofes. fauce, and fmalls eggs fhammed

-' a la •villageoife. Chickens, country fafhion

• au gratin •

• en fur tout. Chickens mnfqueraded

— a la reine •

• au celadon •

• (i I'Angloife* Chickens, Englifli fafliioa

• en caij/'es. Chickens in paper cafes

• an roumejlec. Cullis n>ade of fragments Cuijjts de poulets a different es jauces & ragouts

with different fauces and ragouts Poulets a la

• -- aux petits ptis. With green peas

•• a la poele. Chickens in a hurry —

- au Parmefan. With Parmefan cheefe

• - au blanc-mange •

- au <verjus. With verjuice grapes or others . - au Sultan. Chickens, Turkifh fafhion

•" a la favorite • 223

mignons aux pijlacbes. With piftachio nuts — 224.

Matclotte det pduhti aux ratines. Matlot of chickens with roots ib*.

Pojtletr

CONTENTS.

Pag.

Pallets glaces. Chickens glazed --•• 224

- a la payfanne. Chickens, coun try- wife fafhion 225

. en gcltzes ; appelles au Pere Douitlet. Chickens in jelly ;

called a fribble, codling, &c. • •$•

- a I'Indienne . 226

« a la marmot te • * •• iff.

Du DIN DON. -Of TURKEY.

Dindon a la brochc a differ elites ragouts. Roafted turkey with

different ragouts • ib.

» fan is d'oigncns & petit lard. Turkey fluffed with onions

and pickled pork 227

au Pere Douillet ib.

• en galantine. Turkey, coloured 228

a la daube. Turkey dobed • ib.

Daube de dindon foure. Turkey dobed another war — 229

Dindcn au court bouillon. Turkey in its own gravy — it>,

— . farcl de trufes a I'Efpagnole. Turkey Huffed with truffles,

Spaniih fafhion • 230

• en timbale. Timbale, a mould made in the form of a

kettle-drum — ; • ib.

••• a I'ecarlalt. Turkey, fcarlet colour ib.

a la Mayencc. Turkey, Mayence fafhion 231

« 'a lapoele. So called for being done with very little liquid ib.

•" farci de marons & fauciffes. Turkey roafted, fluffed with

faufages and chefnuts ib.

Salmi de dindon. Turked hafhed • 232

Cuiffts de dindon a la Pfetrtttfale, &c. — —— — — ib.

Jliles & cuiffes de dindon glades. Wings and legs of turkey glazed 233 Filets de dindon de plufuurs fa^ons. Fillets of turkey different ways ib. CuiJ/es de dindon en facon de cuijfcs d'ojes Legs of turkies pre-

ferved like legs of geefe 234

— — - de dindon en furprife. Sham legs of turkey • •• • ib. Pates de dindons a la Sainie Meneboult. Stumps of turkies, St.

Menehoult, fried or broiled ib.

Du PIGEONS Of PIGEONS.

Frfca/ee de pigeons a la pouletie. White fricafiee of pigeons 23 5

de pigeons aux pet its pois. With green peas — 236

— — - dc pigeons a la payfanne. Country fafhion • ib.

Pigeons en juriout. Pigeons mafqueraded, &c. — — ib.

" aufoleil. Tranffurent like the fun — < ib.

four.es aux pijlacke. . Stuffed pigeons and piftachio nuts 237

au court bouillon n . fl.

a la Sainte Meneboult — — — — ib.

glacet aux leguma. Glazed and ferved withftewed greens 238 C 2 Pigeons

CONTENTS.

Pag. Pigeons a fa Perigord au g rat in , • 238

» a la troche a dijferentes fauces £f? ragouts. Roafted pi- geons with different fauces and ragout 239

.. en hotbepct a I'Efpagnole. Hotchpot of pigeons, Spanilh

falhion • ib.

. en erepine au Pontife. Pigeons in cowl, Pontiff fauc^e 240

-. .. . aux ecrwiftf. The fame, with crawfifh cullis ib.

• a la Bry, a ritalienne. Pigeons, from the Inventor's

name, with Italian fauce « — 241

— a la crime aux ecre<viffes. With cream and craw-fifli, as

a fricaflee • •

•. au beurre d'ecre<vijfis. With craw-fifh butter

». accompagnecs aux ecrevijjes. Accompanied with craw-fifh 242

.- a la charmante. Delightful — ib.

• an monarque. Royal •• • 243

• enfurprize a la ravigotte. Mafked, with ravigotte fauce ib.

.. a la creme. With cream fauce 244

»• au Parmffan, et au gratia. Glazed, or with Parmefan

.. a la Fiane — . — — 245

i. aux alles, aux granadins. As if alive, with fricandeaux 246

• a la brunette. Brown pigeons • ib.

• au reverend. The clergyman's falhion — — 247

a la bate. In a hurry . , , . ib.

•• ' au grot rene. With a ragout -___—— it.

• — a la moelle. With marrow *-— ? 248

" a la Pro'venfale. Provence fa(hion •» ib.

• ' en heri/on. Like a hedge-hog — -— it,

• ' • a la. Intendante - . . . . 249

• • aux oignons, en ere pine. In cowl, with onions it.

• • a la crapaudine. Like a toad — — ib.

• a la marline. Flatted • • 250 " a la princeffe. Of a rich preparation • it. Compote de pigeons aufang. Stewed with blood — — 25 I Pigeons a la dauie, et aufenouiL Dobed, with or without fennel it.

• • a I' eminence. Cardinal's fafhion . 252

• a V Allemande. German fafhion • ib.

• • • a I'echalotte. Farced with lhallots — — 253

•• en mateloite. Matlot of pigeons • ... ib,

Timbale de pigeons au fume, et en pate. Of a game flavour, or

in moulds it.

Poupeton de pigeons aux choux-feurs. Mafked with cauliflowers 254

Pigeons aux trufet. With truffles . it.

DES

DES CANARDS, CANETONS, OTES, fc? OISOXS.

Of Ducks and Ducklings, Geefe and Goflings.

Page.

Canard aux petits pots. Duck and green peas •• "•. 255

Canetons roules. Duckling rolled - ib.

— — — en hatereau. Roafted on fmall fkewers, called hatereau ib.

• de Rouen a la broche. Rouen duckling rpafted 256

. a I'ltalienne. Italian fafhion — — j&m

— — - en fricandeaux • — — 16.

.— a la puree vert. With green peas porridge — — • 257

Canard en timbale <*— — — — — • ib.

.. a la Romaine • • ib.

• ' a la Nivernoife. Duck, with fauce Nivernoife *— H>.

. a la daube. Duck ciobed «• 25$

— aux navets. Duck, with turnips — — ib\

Macedoine de canard. Macedonian ducks •- •• ib.

Canard de plujieurs fa^ns. Different ways • 250

a la Pritjjienne. Pruffian fafhion ib.

Grenadins de canard a la royale. Small fricandeau of duck 260, filets de canard de pltt/teursfa$ons. Duck hafhed, of different ways ib. Oyes & o'ifons de plujieurs facons . Geefe and goflings, of different

manners 2&«

Cuijfis & ailes d'oyes, comment Its tonfer<ver. How to preferve

legs and wings of geefe • /J5.

Qye a la daube. Dobed goofe • • • ib.

Oye a la Carmagnole. Goofe, after the Inventor's name 262

.—- di<verfifiee. Different ways • /£.

Pieds d'oyes en crifteaux. Stumps of geefe in clear jelly 265

DES PQULARDES fcf CHAPONS. Of Fowls and Capons.

Poularde au groi fel. Fowl, plain boiled — — 263

au court bouillon. A fowl in its own gravy . 264

au reviel. Re<veit, quick fharp fauce to the palate ib.

a la royale. Fowl, cpurt faihion • ib.

a lafervante — — » 265

au due. From the title duke - • -• ib.

a la reiae —— — •• ib.

enfauciffe. Done in the form of a large faufage 266

•frite. A fowl fried ib.

en cingarat. With flices of ham _— - 267

a la Sainte Menckoult • . . - ib.

a la Tartare • •• ib.

au poi;;t dujour. From the various colours • 268

aux trufes. A fowl with truffles - ib.

Fricandeau d'une poularde. Fricandeau of a whole fowl 269

etu<uee. Stewed fowl — — •• ib.

Poularde

CONTENTS.

Pag.

Poularde an fang. Fowl fluffed with black pudding preparation 270

filets de poularde a la pculette. Fillets of fowl fricaflec ib.

Poularde glacee. Fowl glazed • -- • • ib.

• en c repine. Done in cowl _— _ 271

» • en galantine. Fowl in cake or marbled ib,

». a la financier e - • ib.

Cuijfis dt poularde accompagnees ; meaning with other things.

Legs of fowls garnifhed •*- 272

filet i de poulardefouff.ee a la Bechamel. Fillets of fowl, with a

raifed Bechamel fauce ib.

Poularde aumiroir. A looking-glafs, a very clear jelly 273

Cuijfcs de poularde a Vementail. The lhape of a fan ib.

— — - de poularde s au quadril •• 274.

Rijfclles a la Bechamel. A fry of poultry, with Bechamel fauce ib.

Poularde en hochepot. Hotchpot of fowl 275

. en berffon. Fowl as a hedge-hog ib~.

*. aufime — — — - • ib.

- en cbipoulate. A tureen, or fowl matlot ' 276

Cuiffis de poularde aux trufes. Legs of fowl and truffles ib.

«— — de poularde att prince • • • — — ib.

— — - de poulardes a la gendarme. Military fafhion — — 277 foires at poulardes aux trufes. Legs of fowls in the form of pears ib.

Cuffes de poulardes en gele^. Legs of fowls done in jelly ib.

Culottes de poulardes a Vltalienne — — — 278

Cbamoices • • • — - • ib

Cuiffes de poulardes a la cendre. Upon afhes • • • 279

Quenelles de poularde. Forced-meat balls • ibr

CuiJ/es de poulardes Bacbique. From Bacchus • 280

Ailerons de poulardes au dindons de differ ente s fa$ons. Pinions of

fowls or turkics, of different manners it.

compojes. Shammed pinions • ib,

Terrine d' ailerons aux marons. Tureen with chefnuts 281

Crete* enfricaffees au blanc. Cock's combs white fricaffee ib,

J)es foyes gras. Of fat livers • ••• ib,

DE LA y EN AISO N OU VIAXDE NOIR. Of Venifon, or Brown Meat.

J)u fanglier ou eocbonfauvage. Of wild boars or wild hogs 282

Sang tier a la daube. Leg of a wild boar dobed — 283

Hure de fanglier a la bratfr, Boar's-head brazed ib,

Sanglier a la poi--vrade. Roafted, and ferved with a fharp fauce 284

— — en pet iff ale. Pickled - . ib.

Ecudin de Janglier. Black puddings of wild boar • //',

Dn marcajjin. Of the fucking wild boar . ib. — - cerf, t>icbet daim, (be-vreuil, & faon. Of deer, hind, buck,

doe, kid, and fawn — — — 285

CONTENTS.

DU GIBIER EN GENERAL. Of Game and Wild Fowls.

ft*.

Lapreaux en caillcs. Rabbits roaited as quails - 28 >

, au Pontife. Rabbits, Pontiff fauce — ~ — • 286

a I'ffcahpe. Rabbit collop — — ib.

— en galantine. In cake or marbled • • • • ib.

. — au pois. With green peas • 287

Roulades de lapreaux. Rolled • ___ ^

Lapreaux en papillottes. Broiled in paper — — ib.

. — marinees. Marinated • — — ib.

_, gn fricaffee. Fricaffee, white or brown • ib.

Cuijfes fie lapreaux a. la Dauphine • • • ib.

Fillets de lapreaux enfurprife. Mafkcd • ib.

Lapreaux en ragout de plujieurs faijons. In ragout, different ways ib.

a la brocbe aux fines berbes. Roafted and fluffed with

fweet herbs • • ib.

. a la Pro'ven^ale. Provence fafhion • ib.

— en timbalis. In moulds • ib.

~- en grenadins. In fmall fricandeaux — ib.

. en matelottes. With other kinds of meat • it.

Filets de lapreaux melts. Fillets mixed ib.

~ • aujambon. Mixed with ham — — 288

Lapnaux en acbis. Haflved with other meat — • — ib.

•. en racourci. Shortened • i$.

Filets de lapreaux grilles. Fillets broiled • ' ib.

Lapreaux en crepine. In cowl • ib.

• au monar^ue. With royal fauce • ib.

• en falade* Salmagundy • ib.

<Terrine de lapin a la puree, & petit lard. Tureen of rabbit and

pickled pork, with porridge • ib.

• a la payfanne. Tureen, the country fafhion ib.

Lapin en gelee. In jelly — — — ib.

en paupiettes. Olives of rabbits • ib.

Lie-lire en terrine a la daube. Tureen of hare dobed • ib.

aufang. Hare with its own blood •• • • 289

Roulades de liwre. Collared hare • - ib.

Filets de h<vreaux a Vefcalope. Collop of leveret • • • ib*-

Gateau de lie<vre. Hare cake • - ' •• 293

Cotelettes de levreau. Cutlets of leveret • • ib.

Liwre en civet. Hare ftewed • 29 1

Levreau au cbevreuil. Leveret, kid fafhionr > • - ib.

Lrevre a la Polonoife. Hare, Polifh fafhion — — . /£.

— —- en haricot • • zyz

Levreaux en crepine, £3* grettin . . . • ib. Filets de le-ureau aux legumes. Fillets of hare with dewed greens ib.

Boudins de lever eaux. Black puddings made of hare or leveret 293

Filets de levereaux aux anchors. Fillets with anchovies tb.

Lrvtreavx a la minute. Qwck} in a moment • •• •• 'ib.

ton

CONTENTS.

Pa*.

Da ramertaux. Of wood-pigeons — - 294.

RaMsreaux a FAllemande. German fafhiori - ' • - - it.

_ aux fenouil. With fennel fauce — — it.

Becajfif, BecaJJines, tff Bee aux a la troche a dijferentes fauces. Wood- cocks, fnipes of both kinds, roafted with different fauces it.

Salmie de becajjes • • 295

. de becajfcs a la Salnte Menehou.lt • ib.

Jlecaflines a la ducheffe • ' • 296

Eecaux a-la Perigord it.

— au Jaime de provente. Snipes falmie, Provence fafhion 297

Filets de becajffes au jus de canard. Fillets of wood- cocks with

duck gravy — — — '• •" it.

Becajfes & beeajpnes aux trufesy & aux olives. Wood-cocks and

fnipes with truffles and olive ragout it.

Des alouettes. Of larks -"• • 298

Alouettes en cerifes. Larks in the form of cherries — — ib.

Des flutters, varteaux, & grives. Of plovers, lapwings, and

thrufhes • ' it.

Pluvier a la Perigord. Plover with truffles • 299

Cailles a la Flamande. Quails, Flemilh fafliion ib.

..i au laurier. Quails with laurel • 300

• . •- en ragout, ditto en matelotte, au gratin, &c. • - • it. Des perdreaux & pe rdix. Of partridges, young and old ib. Perdreaux a la troche a differ entes Jauces & ragouts. Roafted

partridges, with different fauces and ragout — — - it.

«. a la Madelaine • 301

————— grilles aux fines herles. Broiled with fweet herbs it.

i a la Proven fdc, au Pontife • it.

• au conftmme. With rich cullis fauce • ib.

•• • a la Perigord • 302

Perdrix a la filler oi. From the title it.

Perdreaux a la Mandui. After the name of the maker — 303

1 • a lajardiniere. With garden greens it.

Perdix a la daube Sicilienne. Partridges dobed, Sicily falhion it.

Perdreaux a la Daufhine . , . 304

1 au citron. With lemon fauce - • it.

• glaces. Like a fricandeau it.

• a la Poknoife. Poliih fafhion •• it. Aihis de perdreaux au gratia . . . it.

Perdreaux au fumet • . . it.

— — — a la braze aux choux. Brazed with cabbages it.

Ac bit a la Turque. Hafhed, Turkey fafhion 305

Des RAGOUTS, et des RISSOLLES. Of Ragouts, Collops, or Fries.

Ragout de Salpicon. Forced-meat ragout 305

ifon afarcier. Ragout for fluffing any thing 306

Ragout

CONTENTS.

Pa£.

Ragout de falpicon a PArkquine. Of various colours — — 306

-- defoyesgras. Of fat livers - — — 307

• de crete'. Of cock's-combs — — • ib. . de jambon. Of ham • ib* •• • de petits asufs, et rognorts de toq. Of fmall eggs and

cock's kidnies - - 308

• - da rls de -veau. Of Calf's fweetbreads — — ib.

• - mclss dc trufes et d'buitres. Of trufRes and oyfters 309

— — — a V Anglcife. Englifh fafhion » ib.

- • feercviJTes. Of craw-fifh — — — — 3 1 o

• - — de laitances. Of carp rocs • il.

— - de mottles. Of mufclcs - • — — ib.

• - d'huitres, de plu/ieurs fafons. Of oyflers, different ways 3 1 1

• - de morilles. Of morclls - - - 3 1 2 •• • • da champignons. Of mufhrooms • ib,

de concombres. Of cucumbers • 313

. -- de f>ois> Of green pens - • ib.

• - de i/frjus. Of vcrjuic? grapes, and others ib.

• - de trufes. Of truffles - 3 1 4. •• d'afperges en petits pois. Of afparagus, as green peas ib. ' - de petits oignons. Of fmall onions - ib.

• de ratines. Of roots « 315 . - de navets. Of turnips • • • • ib.

• - de cbicoree. Of endive and lettuces • ib.

• - d'oxeit'le. Of forrel - 3 1 6 . - fefinars. Of fpinach - • - • ib.

• ck cardans d'ej'pagne. Of Spanifh cardoons — ib. " de <pijT aches. Of piltachio nuts • 317

1 • • de cornicbons. Of Girkins • " • • ib.

• de cerneaux. Of green walnuts — — — /£. de cboux. Of cabbage

• - de cbouxfleurs. Of cauliflowers . 3 1 8

• d^baricots 'verds. Of kidney-beans • ib, RiJJolles a la bechamel. White collops ... ib,

• a la cboify . 319

• de palais de bceuf. Of beef's palates - ib.

• • de gibier. Of game ' ib.

• - — de differ entes farces. Of different forced-meats 320

r ° (t la preji ente - • • ib.

• a la Proyenfale. Provence fafhion , — - — ib.

Du ROTI, et de la f aborts de h preparer. Of ROAST, and how

to drefs each Kind • 321, &c. &c.

Du POIS SONS d'Eau douce, et de Mer. Of Frefh and Sea Water Fifti.

Dfs graces et braifes maigres. Of meagre glazes and brazes 325

de poijfin. Fiih forced-meat -• • < > • ib.

d Farce

CONTENTS.

Pag.

Farce mnigre fan* poijjons. Meagre farce without fifli • • 326

Carpe au ccurt-btuillon, et an bleu. Stewed carp, blue fauce id.

• a la bourgogne. With red wine iff.

— •—• a laf.nanciere. Rich and expenfive 327

far tie, a In gendarme. Stuffed, the military fafhion ib.

' grillee, alafar<.e. StufFed and broiled 328

/rite. Fried ib.

a Fetuvfe. Stewed ib.

••- etuvle a la chartreufe. Stewed in the monadic way 329

• en matclotrc. In matlot ib.

en matelatte a la marinicre. In matlot, feaman's fafhion 330

• a la Jacobine. Another monaftic way ib.

aux fines herkes. With fweet herbs • ' • ib.

farde. Stuffed 331

a la Daupbine. The Dauphine famion . ib.

— — - au monarque. Carp monarch 332

a la Pclonoij'e. Polifli fafhion ib.

• a la brocbe. Roafted • ib.

. tn achis. Haihed 333

, en redingotte. Mafked . ib.

— —- en eciijjon. In the form of an 'fcutcheon •' ' ib.

• au prince. The prince's famion 334

Filets de carpes de plufieurs fa$ons. In fillets • ib.

Du brocket. Of pike • 335

Brocket a la foulette. Pike with white fricaflee ib.

•. frit. Fried pike ib.

a I'ltalienne, a la brocks. Roafled, Italian fafhion 336

. en dauphin. In the form of a dolphin ib.

a la marice. The bride's fafhion ib.

• au gros fd. In a plain way • 337

• a la brocket, en gras ^2 en maigre. Pike roafted with meat, or meagre fauce ib.

• a la femone. The country wife's famion ib.

en g ranadins. As fmall fricandeaux 338

• en etu'Vce. Stewed as a matlot • il.

— au 'vin de Champagne. With white wine • ib.

• a it Provenfalt. Frovence fafhion < 339

a la ducbcffe. Her grace's famion ib.

. moitie aujblue, moitie frit. Half ilewed and half fried ib.

• a I* Allemande. German famion • 340

• a F Efpagnole . Spanifh fafliion ib.

~ a F Arleqirine. Of various colours « ib.

Des Anguilles. Of Eels . 341

jfnguilles tnfricaffee de poulets. Eels as chicken fricaffee ib.

. a In Ni-vernoife. With Nivernoife fauce — — ib.

. a la brocbe, di'verjifn'e. Roafted, different fauce ib.

. glacee. Glazed, as a fricandeau 342

. . a la cbartreufe • . • . . ib.

Anguilles

CONTENTS.

Pag.

illes a la Sainfe Meneboult •— - • . .... 343

— au brodequin. Racktied • ib. a dc. co'/ferfver les anguilles, ou autres poijjons. To preferve

eels, or any other kind of fifh . ib.

ixtes. Fried eels — — — — 344

--- ti I'etu'uce. Stewed, or in matlot • ib.

• -- en canape. Matted, or mafk.cd 345 A rdouilleties d'anguilles. Saufage«, or chitterlings o'f eel it>. jfnguilles a la Napolitaine. Eels, Neapolitan fafhion — 346

• --- a I'afpic. With a fharp fauce • - *'/•. Des lamprois. Of lampreys . •• ib. Encvee de lamproi. Ste.wed lamprey • - • 347 La>n't>roi grille a la rtmouiade. Broiled, with remoulade fauce ib.

• -- a r Italienne. Italian fafhion • - ib.

• - ft la burgogne. With red wine — 348 De perches. Of perches _______ ib,

Perche au beurre. Perch, with butter fauce - ib.

• -- a la Tar tare. Tartary faihion - 349 — — - 2' dijferentes fauces £9" ragouts. With various fauces and

ragouts

la Saint 'e Menehoult

. -- a r^Kgloij'e. Englifh faihion - ib.

— — - matte'otte a feau. Matlot of perches - .. , .. J^Q -- au <uin de champagne. With white wine ib.

Des tenches. Of tenches - 351

Tenches a la poulette. Tenches, as a chicken fricaflee •— -— ib.

• - au Pontife. With Pontife fauce - ib.

• • en ragout. Ragouted . . ib.

— — — a la bonne-femme. The good houfewife's fafhion 35 z

• a la ravigc,tte. With ravigot fauce - ib.

— - au monarque. Royal fafhion •• ib.

• - ••- de plufeeurs fafons. Different ways — — 353

• a r Italienne. Italian faihion - ib. Delatruite. Of trout — — 354 Truite aux fines herbes. Trout with fweet herbs • ib. -- a I* Allemande. German faihion • - • ib.

— — - au bleu. Of a fine blue colour • 355

• -- a la chartreufe. In a monafdc way . . . • ib. -- a la perigord. With truffles i ib. -- glacee. Glazed as a frieandeau • 356 -- JUtts. de dijferentes famous. Fillets of trout, different ways ib.

• -- au four. Baked - - ib. •—-filets aux win de champagne. Fillets of trout with white wine 357 Du tarbillotiy goujcn, et grenouilks. Of the barbel, gudgeon,

and frogs 357, 358

f)u Saumon. Of falmon . 358

. d 2 • Saumon

CONTENTS.

Pag.

Saumon aux ecrevijjes en gras et en maigre. Salmon with craw-nfli 359

«- accompagne. Garnimed with other things — • it,

. aux fnes berbes. With fweet herbs ••• 360

— e 71 n'icandeau — "~" ib.

• a la bonne-femme. The houfcwife's fafhion — it.

• frit. Fried — 36»

flets a I'ltalienne. Italian fafhion ib.

• en hatelets. As haflcts ib.

Pure de faumcn a differentes fauces et ragouts, Joul of falmon,

with different fauces and ragouts •• $6z

Darde de faumon, a la cboiji. Split falmon ib.

CaiJJes de faumon fumes. Cafes of fmoked falmon ib.

Saumott/ale a la Hollandoife. ' Dried falmon, Dutch faftiion 363 Salade de faumon fale, et autres fa^ons. Sallad of dried falmon,

and other manners — — • — • — ib,

Df Vcjlurgeon. Of fturgeon . • ib,

Efturgeon a dijferentes fauces en gras et en maigre. Sturgeon

with various fauces 364

•• > a la troche en gras et en maigre . ib.

•" — a la mayence. Larded with ham — — — — ib.

• a la bonne-femme. The houfewife's fafliion 365 —-—. grille. Broiled ib.

• & la Saint e Menehoulty en gras et en maigre — it.

a I'Angldfe. The Englifh fafhion J 367

Crenadins ftfargtw. Sturgeon in fmall fricandeaux ib.

Ejlurgeon a la cenetrt. On afhes, or brazed flowly — 368

Du turtot et turtotin. Of turbots, large and fmall — ib.

Yurtot au court-bouillon. Turbot, plain boiled -• • ib.

Turbotin aux fines berbes. Small turbot with fweet herbs 369

•• • - a la Sainte Menehoult. Broiled it.

Filets de turtot, de differ entes famous. Fillets, different ways it,

Turtotins au Parmefan. With Parmefan cheefe 370

Turtot au Pontife. With Pontiff fauce it.

• glacft. Glazed it.

• >-en citron. With lemon — — 371

•' a lafinanciere, (See carp under the fame name) ib.

•• a la Hollandoife. The Dutch fafhion 372 De tariets, plies, et halitotte. Of flounders, plaice, and hallibut it,

Carhts au citron. Flounders with lemon fauce 373

De la fair. Of the foal ib*

Soles au Pont if c. Soals with Pontiff fauce 374,

— — — de pluficurs fathom. Soals, different ways ... ib.

• ••"" aux fines berbes. With fweet herbs -. ib.

—— au four. Baked ___ 375

i en hatereau. Olives of foals, either fried or roafted ib.

•: en fricandeaux . it.

filets defoles a la Bechamel. Fillets of foals, with Bechamel fauce 376

defoles au verjus. Fillets of foals, with verjuice fauce it,

toPalofe. Offhad-nlh. _ _,- it,

CONTENTS.

De la vive. Of the weaver ..' . - 377

Fives de differentes famous — — —- — . ib.

Matelottes de vives a la Provencals • ib.

Fives a la Sainte Cloud — — — .— . /£.

.' . glacees — — — — _____ jb.

• aux fines herbes — — — - — ib. — — a la ducbej/e • •• ib. ••- • farcii a dijferentes fauces > • 378 — — a la foulette — — • • * ib* — — a la Provencals • • • • ib. -. a V AV.emande — — — — ib. De merlans et furmulets. Of Whitings and Mullets — — ib. Merlans a la fauce a la Morue. Whitings, with fauce Morue Ib. . en hatereaux. (See foals) — — — — • 370

Quenelles de merlans. With forced-meat balls ib.

, a la moutarde. With muftard — — - ib.

. au Pontife. Pontiff fauce — — ib.

— • — — - a la fervante. In a plain manner — « — ib.

Eperlans a la Sainte Me.neboult. Smelts broiled 380

«— en furtout, Mafked ib.

• au fenouil. With fennel fauce •• • ib.

Mate/offcs, ou epcrlans aux fines berbes, Matlot of fmelts, or

with fweet herbs • - ib.

Du maquereaux. Of Mackerels • 381 Maquereaux a la maitre d'hote!. Mackerels, the clerk of the

kitchen's manner • • ib.

••- aux fines berbes. With fweet herbs — — - ib,

• . a la Flamande. Flemifh fafhion • 382

au cuurt-bouillov. In their own fauce — ib.

• a I'ltaliennc. Italian fafliion — — ib.

• 1 en fricandeattx - •

'. Afrits. Fried •

" • a la Nivcrnoife. With Nivernoife fauce

Filets de maqucrcaux au jus d1 orange.

orange fauce

Ca'ijjes de maquereanx aux trufes. Mackerels broiled in

cafes, with truffle fauce

Maqucreaux aux ecreviffes. With craw-fifh fauce

• en cailles. Like quails

Des barengs et far dims. Of herrings and pilchards Harengs frais i a la moutard. Freih herrings, muftard fauce

• ' frais marines ___________

frais, fauce au caper;. With caper fauce • > • -

«• 1 — frais, au fenouil. With fennel fauce - • ••

« frais, a la Sainte Menehonlt. Broiled —

•" frais, BVX fries berbes* With fweet herbs , — —

Hereng)

CONTENTS.

Pag.

Hertfigs frais, en matelstie. Matlot of frefh herrings 386

• fon tt Jules a la Sainte Menebouh. Dried and pickled

herrings, broiled ib.

Sardines grilles. Broiled pilchards ib.

JR.auget aux capres. Roaches, with caper fauce • 387

Du cabiliof, de la morue, et merluche. Of frefh, barrelled, and

dried cod ib.

Msrluche a dijferentei fauces. Dried cod, or flock fifn, to dif- ferent fauces • ib.

Hure de cabiliot aux huitres. Cod's head, oyfler fauce 388 .

Morue fraiebe, aux f.nes kerbes. Codling, with fweet herbs ib.

• ou merluche a la Flamandc. Barrelled or dried cod, Flemifh fafhion • - ib.

— — a la caputine. Barrelled cod, the Mendicant way ib.

-• et rxerlucbe a la jardiniere. With garden fluff — — 389

a la maifre d'httel • ib.

• • - a la moutarde. With muflard fauce • > ib.

• au beurre noir. With burnt butter ib.

• • a la creme • — • 390 — — aux verju-s de grains • ib.

De la rain. Of fcate • ib.

Raie a dijferentts fauces. Scate, to different fauces — ib.

— — au beurre noir. With burnt butter • ib.

— — marit;te~ Marinated • • 391

•• grillee. Broiled — ib.

— — aux fines berbes, a la Jacobine. With fweet herbs ib.

—— en matelote au Parmefan • ib.

• au <vin de champagne. With white wine fauce — 392 •—— • a la burgogne. Wkh red wine fauce — — — ib.

De la PATISSERIE. Of PASTRY.

Pate brifee. PufF-pafte 393

feuilletee. Rich puff-pafle ' tb.

• • feuilletee a Vbuile. Rich pufF-pafte, with oil ib.

• ' •• a demi-fuilletage. Not quite fo rich • 394.

• ' a la graife de beeuf. Paile with beef fuet — — ib.

— — a baignets. Friture pafte, or batter ib.

— — croquante. Pafle for crokants . ib.

• a la royale. Royal pafle — — • 395 • a la reine. Queen's pafle • ib.

——— a VEfpagnole. Spanifh pafle • — • — ib.

a canellon. Pafle to bake or fry any thing in — — ib.

— — au ris. Rice pafle • 396

• au beurre d'ecrtviffes. Pafte with craw-fifh butter ib. — — aufucre. Sugar pafle — ^— , , , . ib. — — ax fromage. Cheefe pafle • . ib. — — a la ducbe/Te. The duchefs's pafte — — — »4.

Pa*

CONTENTS.

Pag.

Pated^amandes. Almond pafte - 397

- a echaudte. Shoudy pafte -- - • — ib.

- a brioche. Tvvifted like a Turk's cap 398

- de flans, dario'es, ft de ce que I* on i>tiut. Pafte proper for large and fmall cuftards • ib.

— — - a la Flamande. Flemifti pafte < - . 399

De P A T E S. Of P I E S.

Pate de bccuf. Beef pie - • ib.

. - de wean. Veal pie • - • 400

- de mouton mele. Mutton pie mixed • ib.

- - de cichon de lait. Sucking pig pie - - ib.

- dejambon. Ham pie - • • 401

— — de venaifon. Veniibn pie " iL,

— — de poulardes, d'u^dons, et autres volatlles. Of ail kinds of

poultry and wild fowl . - — 402

. d' Amiens, en fate fine. Amiens pie, with a fine pafte ib.

- - d* Amiens, en pate bife. Ditto, in common pafte 403

- deperdrix. Partridge pie • - • ib.

- de pluviers, lecaffes, et bccajjtnes. Pie of plovers, wood- cocks, and fnipes - 404

. de pigeons, ortolans, cailles, alouettes, &c. Pie of pigeons,

quails, or fmall birds • ib.

— — de peri'^ueux. Perigord pies - ib.

- - de lie<vres et de lapins. Pie of hares and rabbits — 405

- de faifand. Pheafant pie • - ib. . - ftftvrgedtt. Sturgeon pie -- • - • ib.

- de macreufe. Pie of wild fowl • ib.

- de truite. Trout pie - • 406

- - de foles. Soal pie • ib.

- defaumon. Salmon pie - - ib.

Des Tourtes, Pates Cbauds, et Petites Patfferies. Of Tourts, hot Pies, and fmall Paftries.

Tourtes d^ ailerons. Tourte of poultry pinions « de becaj/es. Of woodcocks

- — aux cailleteaux. Of young quails

- deflets de levrauts. Of leveret's fillets

- defois gras. Of fat livers

' - de langues de bceuf, veaii, et mouton. and mouton tongues

de lapreaux. Of rabbits

de pigeons. Of pigeons

de ferdreaux. Of young partridges

CONTENTS.

Pag.

STourtes de godiveaux. Of raw force-meat • 410

— de tendrons de veau. Of veal griflles ib.

• de faucijfis accompagnees. Of faufages garnimed with

other things • • ib.

*— de lafaques. Dumpling pafte pie • ib.

• de <viandes blanches. Of white nieat _— 41 3 . deflets de mouton a la Robert. Of fillets of mutton and

onions

. . en putts. In wells ••

• de cannetons au evin de champagne white wine •

•• au xepbir

«• de lapin au zephir. Of rabbits, in the fame way

• • de macaroni au zephir •

• d'oeufs. Of eggs

• • defoles. Of foals

• de moules et de buitres. Of oyflers and muffels " de cabilliot. Of cod, &c. •••

»••• d'efturgeon, d'anguilles, de brockets, et de carpes.

fturgeon, eels, pike, and carp Des petit s pates de godi-ueaux. Of force-meat petty-patties

«-— — — ntjoucij/ti, In the form of faufages •

• a la reine. With queen fauce •

— — — - au Pontiff. With Pontiff fauce ib.

' de ce que I' on vent. Of what you pleafe —. — • 417

— — — a la choify. With fsveet-bread, &c. ib.

• • a la perigord. With a farce mixed with truffles ib.

— — — — a la ncffi. With udders ib.

— — — - a mincelle. Wiih minced-meat ib.

' de gibier. With any fort of game ib.

depoifon. With fifh ib.

———- de poijjbn aux ecre--v:Jfis. With craw-fifh butter or cullis ib.

• de poiffbn a la creme. With bechamel or cream fauce ib.

•• "- d'oeufs. With eggs . 418

" de toies ct laitanccs. With livers and roes ib.

Des Tourtes et autres Patifferies d'Eniremets. Of Tarts, and other fecond Courfe Paftry.

Tcurte de cerefes froides. Cold cherry tarts - 418

de framboijes. Of rafberries ib.

dc fraifes a la glace. Of ftrawbcrries and iced cream 419

• d'abrifots. Of apricocks ib.

" de franc hipane. Italian tart — - — ih.

• a la motle. Marrow tart — •— — — 420

— — - d'amandes. Of almonds .. ib.

Toui-te

CONTENTS.

Page.

Vourte de verjus. Of verjuice grapes, &c. — — 420

— — - ds mi/feat. Of fweet grapes — — ib.

--- de ftftaches. Of piftachio-nuts 421

^Tcurtc a la cbantiili -- — — — ib.

--- de pommei. Of apples -*—— ,____ ib.

--- de poires. Of pears • • ib.

-- de prunes. Of plumbs • • - • 422 Of fpinach

-- de grofeilles iwies. Of green goofberries - • *&•

— — - de cbocolat, et de cojfe. Of chocolate and coffee 423 --- a la payfanne. The common, or country fafhion ib.

• -- de trafes, a la glace. Of truffles, iced • ib.

Tourte d' Entremets de ce que ton veut. Second Courfe Paftry of any Kind of Fruit or Jelly.

Petitcsjaloitfis. (From a grate, through which Nuns and Spanifh

wives are fpoken to) - 424

'J'artelettes a la crZme. Cuftard in pafte ....... ib.

•• a la panne - •• ibi

— — -- el-, majjepains. Tartlets of fugar pafte • ib. Riffolles d: 'entremets de ce que I* on <veut. Fritures for fecond courfe

dimes of any kind . 425

Souffets. Raifed puff cakes — — - it.

Croquantes a la d'Ejlrees. Crokants, from the Inventor's name ib.

- - en caramel. Burnt fugar crokants •> 426

11 de pate d'amanda. Of almond pafte • ib.

Naeuds d'epees. Sword-knots 427

MaJJefains de Jleurs. Sugar, or almond pafte, cut in flowers ib.

Paniers da <vendange • ib.

Pctites rojjettes. Small knots 428 Petites corbeilles de maffepains a la glace. Small buckets of fugar

pafte, with iced cream — • ib.

Gateaux a la madeleine. Common fmall cakes - • 4.79

• a la neige. Whipt cream, like fnow - ib.

— — dc niauffles • • ib.

Bifcuit de Turin, ou gateau de Savoy. Savoy cake • 430

Sonnet de Turquie a la glace. Turk's cap, with iced cream ib.

Bonnet de Turquie enfurprize. Sham Turk's cap _____ ^- ,

Gateaux en turbans _. _. ib,

Bonnet aux piji aches . ib.

Gateaux en feuillage. Cake of rich puff pafte —— — - ib.

- a la Polonoife. Polifh cake • ib.

- au Sultan. Turkifh cake 43 z "• • • d'amandes. Almond cake . -- - ib.

• -• • « la. Bechamel. Bechamel cake . ib.

e Gateaux

CONTENTS.

Pag.

Gateaux dc Compiegne 43 3

au r:s. Rice cake it.

de pijtache. Piltachio cake • — it.

• ds -uerjus. Of preferred verjuice grapes it.

a la Daupbine. Dolphin cakes 434

Rameqtiins. Cheefe cakes • it.

— vole au -veut. Light cheefe cakes it.

Timbules. Mould in the fliape of a kettle drum 435

Pet its choux. A fmall fort of fhoudee • it.

Bifcuit au clinquant. Tinfel cake • it.

Talmoufes. Cheefe cakes of a different kind from ramequins it.

• de Salute D, :ts 436

Flancs. A large cuftard it.

DarioJes. Moulds fo called it.

Feuillantine. Cream cakes • 437

Ecbaudes au fel. Dumpling pafte it.

P it.it s a'amr.ur. Moulds fo called • it.

G:belets a la mciille. Marrow tumblers • it.

Different! Entremets de Eifcuits. Different fecond, or laft Courfe Dimes of Bifcuit Pafte.

Gcndfes. Olive fritures • 438

Canellons • • it. De^ entremets de creme, legumes, et autres. With meat, or without 439

Creme legere. Light cream it.

au chapeht. Cream in borders like a firing of beads it.

— — — en quadrille. In fquares, or of four colours — — 440

a la croix de Maltbe. Like a Malta-crofs ' it.

a la Suliane. Turkish cream it.

a I'atteffe. Nun's cream • 441

Creme a la mariee. Bride cream • . it.

- frite. Fried • it.

Autre creme frite. Another fried cream it.

Crfme de chscalat. Chocolate cream — . , . - j^^z

• de coffee. Coffee cream • it.

. d' herbages de ee que I' on veut. Of any kind of garden herbs it.

Vi'/oKtee. Soft, rich cream •• it.

• brulee. Burnt cream - • 443

• de vermice!, au de ris. With vermicelli or rice it. — — - a la Stra/tcurg. Strafbourg cream • it. ^ a la Daupbine. Datiphine cream • • •«• 444

• • •- au gratin. Glazed cream —_— — — it.

• • mcrinquee. Frothed cream • 445 Autre creme meriuguee. Another frothed cream . it.

Creme

CONTENTS.

Pag.

Creau fouffee. Raifed, or puff cream • • 445

a la re'tne. Queen's cream •• 446

.. d'oeufs a I'eau. Of eggs and water •• it.

an blanc-mange. -Like blanc- mange . ib.

d'ccrc*vijfes. Craw-fifh cream • it.

• bachique, Bachanalian cream — — 447

— — - a la Ronrgogne. Burgundy cream • ib.

• . • - de ris au bouillon. Rice cream boiled in broth — if-.

. ... - a la ducbeffe 44 ^

>. - - a la nourice. Nurfe's cream ib.

Baignets Itatiens. Fritures, Italian fafhion • • iff*

. — a FAngloife. Englifh fafhion • ib.

au Jurtout. Mafked • 449

tfamandes. Of almonds . ib.

' 'foiifies de pate. Of raifed pafte — ib.

• de pain a chanter. Wafer pafte • 450

- de blanc-mange • — — ib.

. • de pommes en piedefteaux. Apple fritures on pedeftals ib.

, '— — de pommes enfurprize. Apple fritures mafked 451

. • a la mariee. Bride fritures ib.

- de peches, et d'abricots. Of peaches and apricocks ih.

. a la ere me. Cream fritures • ib.

. de fraifes. Of ftrawberries — — ib.

defureau, et de <vig?ie. Of elder flowers and vine leaves 452

• • a VEfpagnole. Spanifh fritures • jb.

• • a la Daupbine. Dauphine fritures — — to.

. alafermiere. Houfewife's fafhion — — 453

• a la nounette. Nun's fritures — — — — ib.

••• •? en caij/es. In paper cafes • ib.

. de plufieurs fa$ ons. Different forts of fritures — 454

Raties a la Genoife. Genoa toafts — — ib.

— — a la minime — — — — ib.

• a F Infante. Spanifh toaft — — ib.

' au mortier. Pounded toaft — — - 45;

-• de Bretagne. Britanny toaft — — it>.

• de fois gras. Of fat livers • -• ib.

• de rognons de veau. Veal kidney toaft ib.

• au jambon. Of ham ' 456 - defoies de raid, et autres. Of fcate livers and Others ib.

— — - a I" Allemande . German toafts «• . 457

— — - de legumes. Of garden greens, &c. — — — *i.

— — - en rcchers. Rock toafts - • ' if>.

——-fouffiees. PufF toafts p- ib.

Pcmmesenfarbalat. Apples feftooned 4^8

• en ctJtmofox, In the fhape of fnails ....... ib.

»' ' cafurprixe. Mafked «* ,< //-.

e 2

CONTENTS.

Tag.

Pommfs farcies. Stuffed •• 459

• glacees. In jelly < ib.

• au cbocolat, et a la creme. With chocolate, and with cream ib.

• an gratin, a la creme ib.

Pain ctejambon a la mayence. Ham roll, or cold loaf — ib.

• enfurprize. Mafked loaf 460

•• de morilles et de champignons. Of morels or mufhrooms ib.

• a I'Efpagnole. Spanifh loaf — •*- ib.

— — a la creme. Cream loaf 46 1

— — a la ducfrej/e — — • ib. Macaroni. An Italian pafte > ib. F endues en caijfis. Melted cheefe, in paper cafes 462 Gaufres a la Flamande. Flemifh wafers ib. Laitances de carpet, a la Hollandoife. Carp rocs, Dutch fafhion ib. 1 de carpet, a la bellevue. Carp roes, agreeable, well- looking — — 463

• de carpes, a V Angloife. Carp roes, Englifh fafhion ib.

• de carpes, a la Bechamel. With Bechamel fauce 464

1 de carpes f rites. Fried • ib.

• — timbals d'anchois. Anchovies in moulds • ib.

Axcboit au bafilic. Anchovies with bafil -— — ib.

•' &u Parmefan. With Parmefan cheefe • ib,

Or ei lies de lie<vret et de lapins de plujieurs fat^ons. Hares and

rabbits ears, with different fauces 465

Getie de viande. Meat Jelly • ib..

• • de pied de 'veau. Of calf's feet . • ib.

"' de blanc-mange . . 466

Continuation de petit s Plats d'Entremets< Small laft Courfe Difhes, continued.

Huitres grillees. Broiled oyfters ib.

r — frites. Fried oyfters • ib.

— en ragout. Ragout of oyfters - 467

fautees. Done in a hurry ib.

-— -—- a I'Efpagnole. With Spanim fauce ib.

""' • a I'etuvee. Stewed . ib.

~~ e» coquilles. Scolloped — — • 468

— enjurtout. Maflced — — ib.

Ecrevi/et au court-bouillon. Craw-nfh, plain boiled — ib\ a la poulettc, ou a la Beche?nel. Fricafiee, or Bechamel

— _ 469

-fords. Stuffed . — ib.

a la Flamande. Flemim fafhion -—— ib.

a I'ltalienne. Italian fafhion • 470

a I1 intend ante • .. ib.

aux trufes. With trufHes, •• • •— ib.

EcreijiJJei

CONTENTS.

Pag.

fii a la Sainte Menehoult. St. Menehoult • 471

— au Pontife. With Pontiff fauce ib.

enfurtout. Malked •• • ib.

aux fines berbes. With fweet herbs — — • ib.

— a la broche. Poafted • 472

a la bate. In a hurry • • ib.

• an monarque. Royal fa(hion • it.

— frontage. Craw-filh cheefe — — "~" 473

a la Conde • • ib.

Beurre d'ecreviffes. Craw-fifh butter • ib. D'OME LETTE S. Of OMELETS.

Omelette a la gendarme. Military omelet 474.

. au bajilic en balgnets. With fweet bafil 475

• • foufflee. Raifed • ib.

~- a la farce. With a ragout of ftevved greens — — ib.

— • de rognons de wait. Of veal kidnies .' . .. ib.

•— a la creme de ris. With cream and rice flour — ib.

.. aux amandes. With almonds • 476

i • a lafer-vante. Country fafhion - • ib.

• a la Sainte Menehoult • ib.

• d'anchcis, ou de harengs forets. With anchovies, Or Red herrings • • ib.

• • aux onions. Of Onions • • 477

• a la Dauphine • < •• ib.

• a la creme. With cream • ib, ' en batereaux • • ib^

' a. la fcrmiere • 478

•• aufoie. With livers of poultry or game • ib,

• • au fang. With blood ••• ib.

' au Parmefan. With Parmefan cheefe • ib.

Qtufs brouilles. Eggs mafked • ib.

• en aezge. Snowballs of eggs • ib. —— a la Dauphine ———. ^7^

• au cojf'ee. With cofFee — • ib.

a I'eait au caramel. With water caramel 480

• brouilKi a la ProvencoJe. Mafked eggs, Provence fafhion it,

a la bagndet. Poached • il>.

• a la Robert. With onions and muftard • ib.

a la mouilktte. Boiled in the {hells ib.

— — au gratin au Parmefan. With Parmefan cheefe, &c. 48 1

•• a /'etu<vee. Stewed . ib.

—— a la coque. In the fhells 482

Des ceufs frits, et de oeufs pocbes, a ce que Von <veut. Fried or

poached eggs, to any fauce or ragout ib,

Qeufs a la tripe, a la creme. Fricaffee of eggs ib.

— • — en filets t a la moutarde. In fillets, with muftard 483

CONTENTS.

Pag.

Oeufs a la tripe aux petits pois. With ftewed peas 483

_ a la tripe aux concombres. With ftewed cucumbers ib.

• a la farce. Hard boiled — 484

au miroir. Clear, like a looking-glafs ib.

au leurre no'tr. Fried in burnt butter • ib.

• au lait. With milk ib.

• a la Flamande. The Flemifti fafhion • ib.

i a la payfanne. Eggs, the country fafhion 485

glaces. Glazed . • — —

..... - au. Pere Simon _________

. au coulis de legumes. With cullis of garden fluff

— — en caijfis. In paper cafes •

a la <ueftale. Virgin eggs -

au falmi. A falmie of eggs

. a la crime* With cream •

— — aux epin-ars. With fpinach • "

• »• maringues. Frothed

a la bonne amie. In a friendly, eafy way •

. au nature/. In a plain way

— — a Veau. With water

enfurprize au bafelic. Sham eggs, with balil

•• • au point dujour. Of a fine colour ______ ,

— — en crepine* a ce que I'cn <veut. In cowl, to what you pleafe . au zepbir. Puffed, or raifed •

"• • au. celadon. Sea-green . —

i au verd-pre. Pale, or meadow- green •

• • • • a la nonetle. •

• au 'vin de Champagne. With white wine

1 au poupeton, a la crcme •

— — en capote. In a great coat

. accompagnes. Garnimed with fomething elfe

" a la princeffe •

a la coquette . —

au trufes. With truffles

a la Suffi. With Swifs cheefe

en puits. Scooped, like a well

• a la celrftine ,

— — en canelons —

• a la mo'e'lle. With marrow <

au from age. With cheefe

a rail. With garlick —

a la f alette. Fantaftic

a Vejiragon. With tarragon

a la rai'igcttc. With ravigot fauce

CONTENTS.

Pag.

Oettfs aux fines herles. With fweet herbs • • ••• 492

. - a la bechamel. FricafTeed with bechamel fauce — ib,

. a la fauce Merluihe • ib.

- a la Piemontojfe. The Piedmont fafhion • 493

- - a la poele. In a frying-pan • ib,

far cis. Boiled hard, and ftuffed - ib,

- au macaron. Like a cream, with macaroni drops ib,

- aujus. Served with gravy -- ib. . - a Fecarlate. Reddened with lobfter fauce .

- a la grand-mere. Grandmother's fafhion • ..... -

— — a lEfpagnole • . ... • ib. . de plufieurs facons au gobelet. In cups, different ways ib,

- an plat en ragaut. In the table-difh, with a ragout ib. . en petit timbale, di-uerjijiee. In fmall moulds, diverfified 494.

- au <verjus. With verjuice fauce - . ib.

- - en piedejleaux. In pedeilals • ib,

- enfalade. With a fallad — - ib.

- augraiin depiji aches. With a gratin of piitachio nuts, &c. ib,

- a la fauce d'ofetll?. With forrel fauce - ib,

— _ £n fncafl'ce de ^oulets. In chicken fricailee -- ib* Fa$on de faire les petit 's oeufs pour p-artiir. To make fmall eggs,

or little bullets, for garnifhing - ib,

Bouillie. Pap, or thick milk - 49^

Du rist et greuau au /ait. Rice milk and gruel — — it>.

Ris au caramel. Rice glazed, with fugar caramel — ib,

— fouffle. Raifed rice «• /'^.

DCS PETITS POIS. Of GREEN, or YOUNG PEAS.

Petit s pois dans hur fuc. Green peas in their own juice -- au lard. With bacon, or pickled pork —

• a F Angloife. Englifh fafhion - ib,

• a ia creme. Stewed, or fricufTeed • •" 407 Pois fans parchemin, ou p&is gottlous. Scalded or boiled in the kids ib. Pois fees. Dried peas - - ib. Feves de marais a la creme. Garden beans, cream fauce ib. Haricots <verds. Green Kidney beans 408 . - en falade. Green kidney beans in fallad ib. < - au coulis. With cullis fauce, or a ragout ib,

frits. Fried kidney beans . 400

1 > - a la Flamande. Flemifh fafhion • - . tb.

• - au cadres. With capers -•— • ib,

• • •—•• pour confire et fecber. Dried, or preferved ib. Haricots blanc, a la poulette. White kidney beans fricaflee roo

• enfalaile. As a fallad - - — ib.

• • ' • a la maitre d" hotel. The fteward's fafliion 501 — -- ^_ a Voignons. With onions - • ib. Lentilles fricajfees. Fricaflee of lentils — - ib. Cboux brocolis. Brocoli, white or green - 502

CONTENTS.

Pay.

Cboux rave. Turnip cabbages • 502

rouge. Red cabbages • jb.

„_ farcis. Cabbages Huffed — ib.

_ _ — a la Flamande. Cabbages, Flemifh fafhion 503

— a la Saint e Cloud . ib.

— a la marecbal • . 504

— a la Lionnoife • ib.

Des Oignons, Ail, Perjil, Chiboules, Echalottes, et Rocambole}. Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocombole.

Oignons a fltalienne. Onions, Italian fafhion • • 505

. aux oeuft de carpes. Stewed with carp roes — ib.

Des Navels, Ravioles, Raves, Poireaux, Carafes, Panais, l5c. &c.

Of Turnips, Turnip-Radifhes, Common Radifhes, Leeks, Carrots, Parfneps, &c. &c.

Navels, en cordons. Turnips, as cardoons 506 Ravioles et raves de plujieurs far^ns. Turnip radifhes, and com- mon radifhes, different ways ib.

Des poireaux et celeris. Of leeks and celery — 507

Epinars a la creme. Spinach with cream • 508

— en tabatieres. Spinach in fnuff-boxes • ib.

• • a PAngloife. Engliih fafhion • ib.

• a la bonne-femme • ib.

• a la Prcvenfale - 509

• au bouillon. In good cullis * ib.

• " ' a la Satntt Cloud • ib. Du pourpier. Of purflain - • ib. Des cardes, de plufeeurs fa$ons. Cardoons, different ways ib. Laitues de plujieurs fa$ons. Different ways of dreffing lettuces 510 Cboux-fleurs. Cauliflowers 5 1 1

• • — a la reine. Cauliflower with queen fauce — ib.

• en baignets. As fritures ib.

• aujus. With gravy • ib.

• — • en ragout • • •-+ 5 1 2 Concombres a la poulette. Cucumbers, with white fauce ib.

farcis. Stuffed . ib.

— — — — au bajilic. With green baiil chopped with the farce ib.

• — a la rcint • - 5 1 3 Melons, comment les confire. How to preferve melons — ib. ' • en baignets. Melon fritures . ib. De chervis, faljtfix, et taupinambours. Of fkirret, white beet

root, and potatoes , . . ib.

Des fines berbes. Of fweet herbs ,. . . 514

Du

CONTENTS.

Pag.

Du hublon. Of hops • • • • 514

Des artichauts. Of .artichokes ib.

Artichauts a la fauce blanche. Artichokes with white fauce ib.

... enfuillage.. With the leaves ... . 5 1 5

• frits. Fried - < ib.

.. a. la .glace, ou en cryfteaux. Tranfparent ib.

* a la Barigoult • • 5 ^

a la creme. With a liaifon fauce •• ib.

au Pretot • ib.

a ritalienne. Italian fafhion . ib.

a la mariniere. Seaman's fafhion — — 517

aux fnes hcrbes. With fweet herbs • ' ib.

au <vin de Champagne. With white wine fauce ib.

> aux trufes. With truffles « - ib.

a la poele. In the pan . ib.

a la brie. Stuffed 5 1 8

• a la Sainte Cloud • ib. au Pere Bernard • « . c i Q

• a la gendarmes • ib.

• a- la Sainte Menehoult > ib, a la Pompadour • • ib.

• a la Hollandoife. Dutch fafhion • ib. en accolade. Glued, or foldered together .... .• ib. en baignets. As fritures 520

au Parmefan • ib.

a. la bechamel * • • ib.

• a la Mayence. With Weftphalia ham • ib. • au bacha • ib.

Des trufes. Of truffles • 521

Trufes au court bouillon. Truffles, plain boiled — — — • ib.

— — — au <vin de Champagne - ib.

• -en puits. Gored and fluffed 522

— — - en timbale • ib.

— aux croutons. With fried bread • > • 523

— — en cruftade. In cruft • • • ib.

Afperges en batons. Afparagus, plain boiled — — • ib.

• • en petits pois. As green peas • ib. confetes. Preferved for kitchen ufe - ib.

Des Morilles, Moujfirons, et Champignons. Of Morels, Mufhrooms, and Champignons.

Morilles a la Proven ( ale. Morells, Provence fafhion 524

f Morille;

C O N T E N

Merillcs a la creme <

•• au lard. With bacon

Moujjerons ou champignons de plufieurs faqons

Mufhrooms, different ways Mcufferons ou champignons a la creme Champignons en canellomt. Fried in pafte

• • — a la Saint e Memhoult. Broiled

• — en falade

"• — au Pere Douil/et —— Shewed

De {.'OFFICE. Of CONFECTIONARY.

Des differ entes cuij/bns de fucre. Of the different degrees of pre- paring fugar 528

De lafetftm de ilarifer le fucre. The method of clarifying fugar 5 29

Premiere cuij/bns de fucre, qui eft le petit Liffe. The firft degree

of refining fugar, called Small Liffe 530

Le grand LiJJe. Second degree • ib.

Le petit perle. Third degree — — — — ib.

Le grand -perle, la petite \ et la grande quern de cocbon, fouffle, et la petite flume. The third, fourth, fifth, fixth, feventh, and eighth degree " ib.

La grande plume. Ninth degree • • 531

Le petit cmtlet. Tenth degree -< • • •• ib.

Le gros boulet. Eleventh degree - • ib.

Le ca/e. Twelfth degree — — • ib.

Le caramel. Thirteenth degree • • •• ib.

D£ Pates de toutes Series de Fruits.

Pafle of all Sorts of Fruit. ^*

Pates de cerifes. Cherry pafte —

— — de grcfeilles. Of goofberries and currants — • de framboifes. Of rafberries •'* • ' d'amattdes -vertes* et d' apricots <verd$.

.and apricocka

• de 'violet tes. Violet pafte

• d' apricots murs. Of ripe apricocks de peches. Of Peaches

• • de prunes. Of plumbs «

• de raijin mufcat. Of Mufcadine grapes de verjus. Of verjuice grapes

•• • -• de coigns. Of quinces ...

«.. de earrings rouge. Red pafte — — de marons. Of chefnuts «— •

— ^- d« citrons. Of Icjncns •

Pate*

CONTENTS.

Pag.

Pdtes de pommes. Of apples 536

Obfer nations fur les pates de fruits. Obfervations on fruit pafte 537

Des Pates des Pajlillages. Of Paftil Paftes.

Pate de pajlillage de cbocolat. Paftil pafte of chocolate — 537

Pajlillage de Regli/e. Liquorice Pafte ib.

de violet tts. Of violets 538

de fleurs d* orange. Of orange flowers • ib.

• de citrons. Of lemons • ib.

• de coffee. Of coffee • ib. • de canelle. Of cinnamon • 539

de giroffles. Of cloves . • ib.

— — d'epine-vinette. Of barberries ib.

Des Sables d'Ojfice, et des Couleurs. Of the Sands and Colours ufed in Confectionary.

De la couleur rouge. Of red colour • • ib.

•• ' bleue. Of blue — — — 540

« • •• - jaune. Yellow — — — — ib.

______ iterte. Green • ib.

Maniere defaire les fables. How to make the fands — — 541

Des CANDI. Of CANDIED SUGAR.

Candi de fleurs d* orange. Candied orange flowers ib.

de canelle. Of cinnamon 542

dejoaquilles. Of jonquils • ib.

Sucre candi en pierre. Rock candied fugar • ib.

Candi de violet tes. Candied violets •• 543

Des CLARE %UE TS. Of clear tranfparent PASTE.

Clarequets de ponunes. Clear apple pafte • ib.

• — de verjus. Of verjuice grapes • » • 544

• • ' de coigns. Of quinces — — — - — ib.

— — — de poires. Of pears •• • • ib.

— — de prunes. Of plumbs »___— ;^.

— — de fleurs d' orange. Of orange flowers 54 j

• de grofeilles. Of goofberries • ib.

" •— " — de violettes. Of violets — — • i-b.

— — de mufcats. Of Mufcadine grapes 546

Des CONSERVES, Of Dried CONSERVES.

Confer '<ves de fleurs d? orange. Conferve of orange flower water ib.

f 2 Conferees

CONTENTS.

Pag. Conferees de fafran. Of faffron • 547

• — iterte. Green concen'e ib.

• de canelle. Of cinnamon • it>.

• — depijiaches. Of piftachio nuts ib.

• — d'a-veUnes. Of filberts ib.

— — d'amandes aujus de citron. Of almonds, with lemon juice it.

de cedre. Of cedar • ib.

• — a' oranges domes, bigarades, et citrcns. Of China and Seville oranges, and lemons 548

• blanche, de citrons. White lemon concerve ib.

•• de mufcats. Of Mufcadine grapes ib.

• •• — de grenades. Of pomegranates 549

• deguima'ues. Of marfh-mallows ib.

• — di 'uerjus. Of verjuice grapes ib.

d* apricots. Of apricocks — — ib.

• • * de peches et de pa<vies. Of peaches and nedlarines ib.

———— de cerifes. Of cherries — 550

-* de framboifes. Of rafberries ib.

• — de grcfeilles. Of goo/berries ib.

—— de chocolat. Of chocolate r- ib.

Det Competes de Pommes et de Poires. Compotes, or ftewed Apples and Pears.

Compote bourgeoife. Common family way 551

•" de gelee blanche. Of white jelly — — ib.

• a la cloche. Black caps 552

— — — de pommes farcis. Stuffed apples — — ib.

grillees. Broiled or fried ib.

• • < • de pommes, en gelee rouge. Of apples, in red jelly < d'autres pommes. Of other forts of apples

• de poires d'ete, fautomtie, et d'hyver. tumn, and winter pears •

—' de poires a cuire. Of baking pears — —

• rouge. Red pear compote

• de coigns. Of quinces • — -

• de coigns, en gelee <vermeille. Of quinces, in a coloured jelly . —

• - • d'abricots vertes. Of green apricocks — — — d'amandes •vertes. Of green almonds — —

• - d*abritots'murs. Gf ripe abricocks —

de peches. Of peaches

grillee de peches. Of roafled or broiled peaches • de njtrjus et mufcat. Of verjuice and Mufcadine grapes 557

de prunes. Of plumbs ib.

de marons. Ofchefnuts — _ — — 558

douccs. Of China oranges • ib.

Ccmfofe

CONTENTS.

Pa*.

Compote de zejles. Of orange rind • 559

. de tailladins. Of lemons cut in quarters tb.

de cerifes. Of cherries . ib.

• de grofeilles. Of goofberries 560

de grofeilles <vertes. Of green goofberries ib.

deframboifes. Of rafberries 56 r

. defraifes. Of ftrawberries . ib.

Des GATEAUX. Of CAKES.

Gateaux de jleurs d' orange. Green orange-flower cakes ib.

• de jleurs d'' orange pralinces. Of preferred orange flowers 562

de <violettest et de jafmins. Violet and jefTamin cakes ib.

Des GRILLAGES. Of BROILING S.

Grillage de bigarades. Broiled orange chips ib.

de citrons. Of lemon chips 563

. d'amandes. Of almonds • .. ib.

• de pift aches. Of piftachio nuts ib.

Des Gaufres, Cornets, et autre Pates. Of Wafers, and other Paftes.

Des gaufres. Of wafers 564

Gaufres au caffe. Wafers with coffee • ib.

Des cornets _— • • ib.

Des gimbelettes. Of jumbals, or buns • ib.

Pate de <vin d'Efpagne. Spanifh wine pafte • 566

Pate pour de petits ronds. Pafte for hoops or rings ib. Des mouffelins, et meringues. Of coloured pafte, or rock fweetmeat ib.

Des maringues. Batter of whites of eggs • — 567

Des Maffepins et Macarons. Sweet Pafte, different Fafhions.

Maffepins en laqs d'amour. Sweet pafte, in lover's knots ib.

• a la Dauphine — — — — ib.

a la reine » • ib.

a la Sainte Cloud — — — — ib.

• au chocolat • — — ib.

au piftache • • ib.

au canelle • — — ib.

a lafleur a'orange • - ib.

MaJ/epins

CONTENTS.

Pag.

vole au vent. Very light — — — — 568

de cerifes. Of cherries • 5 69

deframboifes. Of rafberries " to.

defraijes. Of ftrawberries -• it.

De macaroni. Of macaroni drops • — — it.

Macarons en canellon. Macaroni bifcuits «» • 57°

_ au liquide. With cream or marmalade • > • it.

De, BISCUITS. Of BISCUITS.

Bifcuit a la cut Here. Spoon bifcuits — — — 571

_ — de fruits confts. Of preferved fruits • it.

. a lafleurs <P orange • • if.

— a la duchejje • • it.

.. d'amandes — — • 57Z

- <& pijiacbe • - 573

D« Outrages d*Amancles, et de Pijlaches Of the different Preparations of Almonds and Piftachio Nuts.

Amandes a la praline. Dried, preferved, or burnt almonds it.

— — — « /a praline rouge. Of a red colour . it.

• - fouffles. Slowed or raifed almonds >. 57^.

Pralines blanches. White fugar almonds • it.

Amandes a FAngloife. Englifh fafhion — — 5 75

Pijlacbes au caramel . • • if.

De* MARMELADES. Of MARMALADES.

Marmelade de pommes et depoires. Marmalade of apples and pears it.

' d* orange. Orange marmalade * 576

• • des prunes. Of plumbs • it.

• d'apritots. Of apricocks it.

• de fleurs forange. Orange-flower marmalade 577 • de cerifes. Of cherries • — — it.

• deframtoifes. Of rafberries • - it.

• de grofeilles. Of goofberries • — it.

• de violettes. Of violets • it,

• d'amandes et d' 'apricots verts. Of green almonds and

» • de coigns. Of quinces • • •—— 578

Des

CONTENTS.

Des G E L E E S. Of J E L L I E S.

Paff.

Gelee de pommes. Jelly of apples 578

• rouge, de pommes. Red apple jelly ••• it.

de mufcat. Of Mufcadine grapes — — tjjcj

—— de grenades. Of pomegranates - • it,

. d'epine vinette. Of barberries •• if,.

de cerifes. Of cherries it.

de grofeilles. Of goofberries • it,

de grofeilles d^une autre fa^on. Another method 580

de coigns. Quince jelly it.

.. de grofeilles verts. Of green goofberries - . -•• it.

Des Confitures au Liquide. Of Liquid Sweetmeats.

Confiture d?atricots. Liquid apricock fweetmeat 58 f

. d'atricots d'une autrefafon. Apricock fweetmeat it.

. d*abrieots verts. Of green apricocks . 582

- de grofeilles. Of goofberries it,

. de cerifes. Liquid cherries . ft,

--de mures. Of mulberries • c8*

• de violettes. Of violets • • — — it,

de fieurs d* orange. Of orange-flowers •. it,

de pecbes ou pavis. Of peaches or nectarines

d'epine vinette. Of barberries — — —

• — de verjus. Of verjuice grapes • i if,,

• de coigns. Of quinces "• 58-

" de raijins mufcat s. Of Mufcadine grapes • . -. j6, " • d'oranges, citrons, cedresy bergamottes, et ligarades. Of

oranges, lemons, bergamotte pears, Sec. — — it.

de grafts noix. Of walnuts <• 586

de prunes. Of plumbs — it.

Des Confitures au Sec. Of dried Sweetmeats.

Confiture de cerifes au fee en bouquets. Dried preferved cherries

in nofegays or bunches • 587

• • de prunes, et pommes tapees. Of plumbs and baked apples 588 ————— d'abricots tapees. Of apricocks •• it.

Des S IRQ PS. Syrup ORGEAT, and others.

Strop de citrons. Syrup of lemons • • ' ••

• •••"• de pommes. Of apples » <•• • .

•" de coigns. Of quinces • it.

— — de capillaire. Of capillaire, or maiden-hair — it.

— — de mures. Of mulberries . . it.

Sirof

CONTENTS.

Pag-

Sir op de cerifes. Of cherries . 590

de grofeilles. Of goofberries • ib.

• •violet. Violet coloured ib.

Autrefirop de ce que I' on veut. Of whatever you pleafe it.

Des Fruits a f Eau-de-Vie. Of Brandy Fruits.

Peckes a r eau-de-vie. Peaches in brandy •• 591

Poires a I' eau-de-vie. Pears ditto • • ib.

Prunes a {'eau-de-vie. Plumbs, ditto 592

Noix a V eau-de-vie. Walnuts, ditto •- — — ik.

Cerifes a Feau-de- vie. Cherries, ditto ib.

Amandes vertes & abricots verts a I" eau-de-vie. Green almonds

and green apricocks, in brandy • 593

Oranges deuces a r eau-de-vie. Sweet or China oranges, in brandy ib.

Des Mouffi-s. Of frothed or whipped Creams.

Moujfi a la ere me. Whipped cream 594

de cafe. Whipped coffee ib.

defafran. Of faffron - ib.

Des GLACE 5. Of I C E sJ. Glace a la creme. Iced cream • • 595

• de cerifes. Of cherries iced • 596

— — dc frawboifes. Of rafberries • • ib.

de grofeilles. Of goofberries or currants • ib.

•"• de fraifes. Of ftrawberries • — • ib.

— — de violettes, dejafmin, & de fours d 'orange. Ices of violets, Jeflamin, and orange-flowers ib.

de verjus - "— 597

de citron^ et de grenade. Lemon and pomegranate ice ib.

•• de bigarades & d'oranges douces. Of China and Seville

oranges . — ib.

• de canelle. Cinnamon ice — — — • ib.

• de rofes \3jonquilles. Of rofes and jonquils . ib.

— — de pavisy de peches, & d'apricots. Ices of nectarines,

peaches, and apricocks •• -• • 598 — — • de coriander, d'anis, £ff de genievre. Ices of coriander- feeds, anifeed, and juniper-berries • * ib.

Des Fruits glacet. Of iced Fruits. . — ib.

Des

CONTENTS,

Des Fromages glaces. Of iced Cheefes.

Pag.

Fromage a la creme glace. Iced cream -cheefe • 599

de marmelade glace. Iced cheefe of any fort of marmalade ib.

•— •• de ptft aches. Of piftachio-nuts • •• - ib.

• ' a la Cbantitty glace •' > < ' • 600 « ' de beur re glace. Cheefe, as iced butter • "• ib.

Des Eaux RafaichiJ/hntes fans etre & la glace. Of cooling Liquors, without icing.

Eau rafra'chijjante d* orgeat. Orgeat water • ib.

Eau de pi ft aches • • 60 1

Eau rafraichijjante de fenouil, £5" de cerfeu.il. Cooling Waters of

fennel, and of chervil — — — - ib.

Lait de pift aches, & d'amandes. Almond and piftachio milk 602

Pate d'orgeat. Orgeat pafte • •- ib.

Des Fromages a la Creme. Of frefn Cream Cheefe.

Frontage a. la creme bourgeoife. Cream cheefe, plain family way ib.

• a la creme fouet tee. With whipt cream • ib^ — — — a la creme de marmelade. Cream cheefe and marmalade 603

• aux ceufs. With eggs • ib.

Des Cr ernes d* Office. Of Creams, as Part of Confectionary.

Creme fouet tee. Whipt cream • ib. au blanc d'oeufs. Cream, with whites of eggs 604

Des Ralafats. Of Sweet Drams or Cordials,

Ratafat de noyaux. Ratafia of kernels •• ib.

• - de citron. Ratafia of lemon-peel • 605 •" • de genievre. Ratafia of juniper-berries ib*

• de Mufcat, &c. Ratifia of Mufcadine grapes and others ib. •" de coigns. Of quinces < ••• ib. — d^anis. Ratifia of anifeeds and apricocks • • - • 6c6 •' de noix. Ratafia of walnuts — • ib. — — de fleurs d* oranges. Ratafia of orange-flowers — — ib-.

• de cerifes. Ratafia of cherries, &c. • < 607

DucafL Of coffee . ib.

Du chocolut. Of chocolate • "" 608

CONTENTS.

Des Ouvroges ties diverfes Fn^onf.

Of various Sorts of Works.

**f.

Des amandes •verts. Of green almonds » " ....... - 609

Desfraifes. Of ftrawberries

an taramel. The fame, another way — — ik.

Det marons. Of chefnuts • • • 6 1 0

Des oranges douces. Of fweet oranges — — — ib.

Des diabletons. From Diable, young or fmall devils — — ib.

Des (eri/es enfurtout. Coated cherries •••"•' it.

s^^^

PROFESSED COOK.

Des Bouillons^ jus> c§P Coulis.

Of Broth, Gravies, and Cullis. t

Bouillons de Mitonage, ou Bouillon General* Of Soaking or General Broth, Gravy, and Cullis.

H I S is made of Rump, Brifket, or fhort (j*^ */' Ribs of Beef, which ever is moft con-

1

•*a venient ; the Meat makes a large Dilh, and is the French BoutlH, or the Piece I'remblantc: It is commonly eaten plairtj with a little fait

over it, and fome of the Broth, with a little fine chop*

ped Parfley ; or any Sauce that may be moft agreeable.

When the Pot is well fkimmed, put into it Roots and

Herbs, at Difcretion.

The Broth ferves to make your Gravies, Cullis,

Brazes, and common Soups, adding thereto what Herbs

or Roots you pleafe.

Bouilkn pour les Potages &? Sauces* Broth for Soups and Sauces.

ACCORDING to the Quantity wanted, put into your

Pot large Slices of Beef, of Leg and Knuckle of

Veal, of Neck or Loin of Mutton, and a Fowl, (an

old one is very good for this Purpofe ;) take particular

B Care

2 ^PROFESSED COOK.

Care to fkim it very well, then add Roots and Herbs as you think proper, viz. Leeks, Carrots, Parfneps, a Head of Celery, Parfley-roots, large Onions fluck with a few Cloves, and a little Parfley and Thyme tied toge- ther ; you may boil in this Broth whatever you pro- pofe to ferve in the Soup, fuch as Fowls, Pigeons, Partridges, &c. taking particular Care that the Broth be very clear, well tailed, and not too mueh of the Herbs or Roots. It ferves you to fimmer your Soups, being coloured and ftrengthened with a little Gravy ; and alfo to make the liquid of Sauces.

Bouillon a la hate. Broth made in hafte.

f UT fmall Slices of a Fillet of Veal, lean Meat of Beef, Carrots, Celery, iliced Onions, a Couple of middling Turnips, one Head of Clove; garnifh the Bottom of a Stew-pan with a few Slices of Lard * ; then put in the Meat and Roots ; foak it on a middling Fire, until the Meat begins to catch at the Bottom of the Pan ; then poor fome boiling Water on it, and let it boil fmartly about half an Hour, or more ; add fait, fkim it, and fift it clear for Ufe.

* The Lard here meant, is the Fat of Bacon cured without being fmoked, for the Ufe of Cookery ; and is to be underftood as fuch in every inftance throughout this Work.

Bouillon au Bain-Marie. Broth made in one Pot boiling in another.

OUT an earthen Pot into a larger one with boiling Water ; cut Slices of Beef, Fillet of Veal, half a Barn-door Fowl or Capon, a large Onion ftuck with one or two Cloves, and a few Bits of Roots ; boil it in that Manner for five or fix Hours, taking Care to fupply the firil Pot with boiling Water pretty often, and fome of the firft Broth in the Meat Pot ; fkim it very clean,

and

PROFESSEDCOOK. 3

and fift it in a Lawn Sieve. It ought to be flrong enough to cool to the Confiftence of a light Jelly.

N. B. The French ufe this Method with earthen Veflels, which are not common in England, that will ftand the Fire for this Purpofe ; but Copper ones will anfwer the fame End with Care.

Confomme* Jelly Broth.

pUT into your Pot or Stew-pan Slices of Beef, of Veal Fillet, a Fowl, and one or two Partridges, according to the Quantity required ; put it on the Fire without Liquid until it catches a little, and turn the Meat now and then, to give it a proper Colour ; then add fome good clear boiling Broth, and fcalded Roots, as Carrots, Turnips, Parfneps, Parfley-roots, Celery, large Onions, two or three Cloves, a fmall Bit of Nut- meg, and whole Pepper ; boil it on a flow Fire about four or five Hours with Attention, and add a few Cloves of Garlick or Shallots, and a fmall Faggot, or Bunch of Parfley and Thyme, tied together ; when it is of a good yellow Colour, fift it. It ferves for Sauces, and to add Strength to your Soups, particularly thofe made of Herbs or Italian Pafte.

N. B. I am very fenfible that many People (more particularly in England,) have an Averfion to the Tafte or Smell of Garlick ; I neverthelefs prefume to fay, that its Effects are very good when uied with Moderation, and will make either hot or cold Dimes very agree- able, as Experience will (hew. , Tafte muft direct, without which no Cookery can be good.

Roumeftec* Jelly Broth of all Fragments.

"y[/"HEN you work for a great Entertainment, you may make a good Confomme very cheap, by gather- ing all Kinds of Parings and Trimmings, as Legs, Pinions, and Bones of Poultries, and of fuch Game as you employ : alfo Parings of Butcher's Meat : Put all together into a Stew-pan, as the laft Article ; foak it fome Time; then add fome fmall Broth, or boiling

B 2 ,- Water,

4 3%e PR OPE SSED Co OK.

Water, one or two Glafles of white Wine, a good Quantity of Parfley, Chibbol, two Laurel Leaves, and Thyme, a little fxveet Bafil, a few Cloves of Garlick, two or three Heads of Spice Cloves, and whole Pepper; boil this flowly as the former, and fkim and fift it for Ufe. It will ferve to add Strength to all Sorts of made Difhes arid Sauces.

The Name of Roumejttc is given this Confomme, when made rnoftly of Game.

Bouillon Rnfraickiffant. Cooling Broth.

E Herbs, Fruits, or Seeds, Flowers or Roots, which are employed for cooling Broth, are, Pur- flain, Lettuces, Charvil, Leeks, Borage, Burnet, Sorrel, Garden and wild Endive, Buglofs, Hop -tops, Cos Lettuces, young Nettles, Cucumbers, Tips of Elder, Dandelion, Liver -wort, Fumitory, Beet -Roots, &c. Wafh and chop a proper Quantity, and according to Order, and boil a Ihort Time in thin Veal or Chicken Broth ; fift, and keep it in a cool Place ; warm it for Ufe without boiling.

Autre Bouillon Rafraichiflant.- Another Cooling Broth.

*T*AKE a Calf's Liver, cut out the Gall, and all the Flefh round it ; then cut it into thin Slices, and boil it in a Quart of Water till it is reduced to a Pint ; add a little Charvil, Watercrefles, wild Endive, and Burnet, all coarfely chopped ;- boil it a few Minutes, and fift it for Ufe.

•Bouillon Pr'mtaniei". Spring Broth.

pUT a Cruft of Bread, and a good Bit of Butter into

a fmall Soup-pot, or Stew-pan, with two or three

Hsuulfuls of Herbs, as Beet, Sorrel, Charvil, Lettuces,

Leeks,

PROFESSED COOK. 5

Leeks, and Purflain, all well wailied and coarfely chop- ped ; boil thefe in a Quart of Water till reduced to a Pint ; fift it for Ufe.

Bouillon pour adoucir VAcrele du Sang. Broth to fweeten the Sharpnefs of the Blood.

CLICE half a Pound of Veal, boil it in three Pints of Water, with five or fix Craw-fiih pounded alive ; add to, it white Endive, a fmall Handful of Charvil, and as much Purflain, with three or four Lettuces, all coarfely chopped ; reduce the Liquid to half, and {train it through a Cloth or Stamine, without Skimming it.

Eau de Poulet. Chicken Water.

13 OIL a well-drawn Chicken in three Pints of River Water, put into the Body one Ounce and a half of the cold Seeds, firft pounded in a Mortar ; boil it till reduced to a Quart, then fift it. You may alfo make another Chicken Water, by adding half an Ounce of Rice, as much Pearl Barley, and the Bignefs of a Wal- nut of Sugar, for thofe that like it fweeter. The four greater cold Seeds are Water Melon, Cucumber, Gourd, and Melon ; the four lefler, Succory, Endive, Lettuce, and Purflain.

Panade de Blans de Poularde. Panado of Breaft of Fowl.

"DOIL a Bit of Crum in fome good Broth, add to it the Breafts of a Couple of Fowls roafted, and pounded very fine ; fift all together in a Cloth, with ftrong pref- fing ; and add Broth according to the Confidence you would have it.

Panade de Gnteau.

Grits Panado.

VX^ASH two Ounces of frefh Grits in warm Water

feveral Times, and boil it in a Quart of Water,

till the Liquid is reduced to about a Pint; then fift

B 3 it

6 'The PROFESSED COOK.

it as the former, and add a Spoonful of white Wine and a Bit of Sugar to it ; boil it a Moment before ufing,

Panade a la Bourgogne. Burgundy Panado.

T)OIL two or three Ounces of Rice very tender in thin Broth, being firft well waflied ; then fift it as the laft ; it ought neither to be very thin nor thick ; then add the Yolk of an Egg beaten up, to thicken it on the Fire without boiling : this is called making a Liaifoa. A Panado is alfo made with Bread Crums inflead of Rice, and finiflied in the fame Manner.

N. B. As the Word Liaifon will often be repeated hereafter, it is to be underftood in the Senfe of Cookery, as conglutinating the diffe- rent Liquids together, with which it is mixed, and muft always be done without boiling.

Jus de Veau. Veal Gravy.

the Bottom of the Stew-pan with thin Bits of Lard, then a few Bits or Slices of Ham, Slices of Veal Fillet, fliced Onions, Carrots, Parfneps, Celery, a few Cloves upon the Meat, and a Spoonful of Broth ; foak it on the Fire in this Manner till the Veal throws out its Juice, then put it on a ftronger Fire till the Meat catches to the Bottom of the Pan, and is brought to a proper Colour ; and then add a fufficient Quantity of light Broth, and fiinmer it on a flow Fire, till the Meat is thoroughly done : You may add a little Thyme and Mufhrooms. Sl;im and fift it clear, for Ufe,

Jus de Bacuf. Beef Gravy,

ACCORDING to the Quantity wanted, cut Slices of lean Beef, which place in a Stew-pan, upon fliced Onions and Roots ; adding two Spoonfuls of fat Broth ; foak this on a flow Fire about half an Hour, ftirring it two or three Times j let it catch to a proper Colour,

then

The PROFESSED COOK. 7

then add thin Broth as dire&ed for Mitonage, and finiih it as the former.

Obferve always, that in all Gravy you muft put a little Fat, and take it off the Fire, when you add the Broth, after it is properly coloured. Your own Judge- ment muft guide you for the Colour, which is done by the catching with proper Care, and fo as not to give it a burnt Tafle.

Coulls General.

General Cullis.

QARNISH the Bottom of your Stew-pan with Slices of Veal Fillet, Bits of Ham and Lard, according to the Quantity and Goodnefs required ; add upon the Meat two Carrots and one Parfnep cut into large Bits, one or two Onions ftuck with Cloves, and a Spoonful of fat Broth ; foak it on a flow Fire, until the Meat gives its Juice, and then on a ffeonger Fire, until it forms a fine brown Caramel, viz. a Glaze round the Stew-pan ; then take all out except the Caramel; put the Pan on the Fire again, with a good Bit of Butter worked with Flour, and ftir it continually with a Spoon, until it is of a fine yellowifti Colour ; take proper care the Fire is not fo violent as to give it a burnt Tafte ; then add as much Broth and Gravy as will keep it of a proper Colour and Confidence, (meaning not very thick nor clear;) then put the Meat back again, and fimmer it a long while, ikimming it often ; when the Meat is thoroughly done, take it out with a Skimmer, and fift the Cullis in a Lawn Sieve, or a fifting Cloth, without Expreffion.

Coulls de ce que I' on vent* Cullis of what you pleafe.

'"PHIS is made with any Sorts of Meat, Parings and Trimmings of Poultries, Game, &c. as Pinions, Necks, Stumps, and a few Slices of Veal ; and is finilhed as the laft.

B 4 Coulls

3 efbe PROFESSED COOK.

Coulis cTEcreviJJes. . Craw-fifli Cullis,

'T'HE firft Preparation of this Coulis is the fame as the general Cullis ; when the Glaze is formed in the Stew-pan, add Broth according to the Quantity requir- ed ; trim off the Tails of half a hundred of Craw-fifti, pound the Infide of the Bodies, and dry the Shells on the Fire, or in the Oven, to pound with the reft ; fift the Cullis through a Sieve, and put fome in the Mortar with the Craw-fifti ; when properly pounded, fift all together in a Lawn Sieve, or a Cloth Strainer with Ex- preflion : this Cullis will ferve in whatever you think proper ; the Tails ferve to garnifli Soups or Ragouts.

Meagre Cullis is done in the fame Manner, ufing meager Broth, Carps, or any other Kind of Fifties.

The French ufe three different Names to fignify much the fame Thing, viz. Coulis, Confomme, and Rejlaurant. The firft is the weakeft and cleareft, and is often made with a little Flour, Butter, and Broth, for the fake of giving a proper Colour to any Sauce ; excepting thofe Coulis made of Roots or Seeds, which I have diftingu.ifhed by the Name of Porridges and Puree. The fecond is flronger of Meat, and is for the Purpofe of adding Goodnefs and Strength to whatever it is mixed with. The laft is for the fame Purpofe, and made as rich in Tafte and Flavour, as Meat, Poultry, Game, and proper Seafoning can, make it, from which it has the Name of Reftorative. This is the true Foundation of Cookery, and wherein every one ought tp be as perfect as poflible.

Coulis a la Reine, Queen's Cullis.

pREPARE a Stew-pan for this as all others, xvith Slices of Fillet of Veal, a few Bits of Ham and Roots ; foak it on a flow Fire without letting it catch at Bottom, and add fome Broth of a natural Colour ; you may alfo add half of an old Fowl, or a whole one, to give it more Strength ; fimmer it as all former Cullis ; pound one or two Brcafts of Fowls or Chickens, with half a Handful of Sweet Almonds fcalded, a few hard Yolks of Eggs, and Bread Crumbs foaked in Broth ; mix all

together

*fbe PROFESSED COOK. 9

together in the Mortar, and ft rain it in a Stamine, rubbing it hard with a wooden Spoon ; you may add a little Cream to give it a finer white : This is often ufed, and ought always to be warm, as the Liaifon, without boiling ; and the fame Ruje muft be obferved with every Thing where £ggs are Part of the Composition, •

Coulis de Jamlon, Ham Cullis.

*TPHIS is done with Slices of Veal Fillet, a Sufficiency of Ham to give it a pretty ftrong Tafte, and all Sorts of Roots : give it the fame Colour as the general Cullis ; then add Broth without Salt, a Glafs of white Wine, a Faggot of Thyme gnd Parfley, half a Laurel Leaf, one Clove of Garlipk, a few Mufnrooms, ChibboJ pr Shallot ; finjfh as ufual, and fift it through a Starnine?

(hulls Bourgeois. •-A Family Cullis.

^TPAKE a Bit of Butter rolled in Flour, flir it in your Stew-pan till it takes a fine yellow Colour ; then add fmall Broth, a little Gravy, a Glafs of white Wine, a Faggot of Parfley, Thyme, Laurel, fweet Bafil, two ploves, a Little Nutmeg, or Mace, a few Mumrooms, whole Pepper and Salt ; boil for an Hour on a flow Fire, and lift it in a Lawn Sieve, when well fkimmed from Fat. This Cullis is made either with Meat or ]Fiih-broth, according as you pleafc.

Caulis Blanc $ la fiourgeoife. White Family Cullis.

pOUND about a Dozen of Coriander Seeds with half a Dozen of bitter Almonds fcakkd^ and mix this

with Bread Crumbs foaked in good Broth, and Broth fufficient to make it to what Confiflence you pleafe ; fift it in a Lawn Sieve, and add four raw Yolks of Eggs, fceat up with Cre^n ; make the Liaifon without boiling.

io The PROFESSED COOK,

^ Coulis de Feves de Marais.

Cullis of Garden Beans.

gCALD the Beans, to peel the Hufks off; boil them in Broth to a Mafh with Parfley, a few green Shal- lots, and a little Winter-favory ; then fift it to Marma- lade, and mix it with middling Meat Cullis. It ought to be of pale green Colour, well feafoned, and not too thick, as all thofe Cullis thicken greatly in cooling.

Coulis de Lentilles* Lentil Cullis.

A^TAKE a Meat-gravy as before, with Veal and Ham, Onions, Parfley, Chibbol, two Cloves, and Winter- favory ; foak it till it catches ; then add Broth, and fimmer it till the Meat is done; then your Lentils being well boiled in Broth, and pounded, fift them, and put the Porridge into the Stew-pan, and boil a Moment ; then take the Meat out, and fift your Cullis in a Stamine. It is a very well tafted Cullis, but muft not be made too thick.

Coulis de Pois. Peas Cullis.

QREEN Peas Cullis is made by boiling the Peas in good Broth, with a Faggot of Parfley, Chibbol, and a little Winter-favory ; fift them into a 'Porridge, with the Broth of the Boiling. Dried Peas are alfo boiled in Broth, and fifted into a Porridge, and mixt in a Cul- lis, fuch as you have for the former ; to make it green,. add Juice of pounded Spinage.

Coulis de Navets. Turnip Cullis.

pEEL and cut the Turnips each into five or fix Pieces;

fry them in Hog's Lard, to give them a fine yellow,

or brown Colour ; then boil them in good Broth till

they

The PROFESSED COOK. il

they are fit to malh to a Marmalade ; when maihed, add fome good Gravy and Cullis, and fift through a Stamine. This will ferve for Soups and Tureens ; or, if for other Ufe, fuch as to mafk any Kind of Meat under, let it be thicker in the fifting, by adding lefs Gravy and Cullis.

Cullis d'Haricots, viz. Cullis of Beans, is made after the fame Manner.

Coulis de Marons, Chefnut Cullis.

pREFARE your Stew-pan with fliced Veal and Ham, as before ; peel the firft Hufk off the Chefnuts, and roaft them until you can peel off the fecond ; boil in Broth to a Marmalade ; take the Meat out of your Con- fommsy and add the Chefnuts ; Boil a Ihort Time, and lift all together : if you would have it pretty thick, put lefs Broth to keep it of a thicker Confidence.

Des Bouillons, Jus, dP Coulis Maigres. Of Meagre Broth, Gravies, and Cullis.

the common or foaking Broth, warn a proper Quantity of dried Peas feveral Times in warm Water; then boil them in Water with a few large Onions, fliced Carrots, Parfneps, a few Heads of Cloves, whole Pepper, and a little Salt ; boil this together till the Peas are almofl done ; then take it off the Fire, and let it fettle to fift through a Sieve. This Broth will ferve for the fame Purpofe, as the firft dire&ed with Meat, viz. to make your Meagre Gravies, Cullis, &c. The Peas, with a little more Boiling and Mafhing, may te ufed as Porridge with whatever is moft convenient.

Bouillon

'it . 3%e PROFESSED COOK.'

Bouilkn Maigre pour les Potages de la 'fable. Meager Broth for Soups.

CCALD all Sorts of Roots, as Onions, Parfley-roots, Carrots, Parfneps, half a Savoy, Turnips, Leeks, and Celery ; boil all together in Peas Broth, as directed above ; Put it into a clean Bag called a * Miriionettey with a fmall Quantity of long Pepper, Ginger, Cinna- mon, Cloves, Coriander, Mace, a Clove of Garlick, Shallots, and Winter-favory ; Boil till the Greens are done; and to give it a good Colour, make a brown Gravy with fliced Onions, and other Roots, and Butter; when it yields a proper Colour, as in all Cullis, fait it according to Tafte, and mix it together. It will ferve you to make what Soups you pleafe.

* This Minionette confifts of the Long-pepper, Ginger, Cinnamon, Cloves, Coriander, and Mace, tied together in a Bit of Linen Cloth.

Bouillon de PoiJJbn. Fifli Broth.

'T'AKE what Kind of Fifh you think proper, as Pikes, Eels, Carps, &c. cut in Slices, and put them into your Stew-pan with a little Butter, fliced Onions, a Faggot of Parfley, Thyme, Bay-leaf, Baiil, a Clove of Garlick, Carrots, and Parfneps ; foak it until it forms a flight Glaze in the Bottom ; add to it of the former Broth, and boil on a flow Fire for about an Hour; fift it clear. It will ferve for Soups and Sauces.

i

Jus Maigre,

Meagre Gravy.

A/TELT a proper Quantity of good Butter, and fry

fliced Onions in it, with fuch other Roots as are

ufed for Gravies ; foak it fome Time on a flow Fire,

then on a (tronger to bring it to a proper Gravy Colour;

then

PROFESSED COOK. Ij

then add fome of the common Broth and a little Par- fley, half a Clove of Garlick, half a Laurel Leaf, three Cloves, whole Pepper and Salt ; boil flowly for about

an Hour, then fift it as ufual for Gravies.

'

Coulis Maigre* Meager Cullis.

'T'AKE what Fifh you think proper ; the belt, and rnofi: common is Carp ; cut it in large Pieces, and put it into your Stew-pan with a little Butter, fliced Onions^ and other Roots ; foak it a while on a flow Fire, then on a ftronger, until it forms a Caramel ; then put half Broth and half Gravy ; fry fome Flour with good Butter, amd add it to your Cullis, alfo a Bit of Garlick, a Leaf of Laurel, a Gill of white "V^ine, a Couple of Slices of Lemon firft peeled, and Mulhrooms ; boil half an Hour on a flow Fire, and ikim it well before you fift it. If you defire a fimple Cullis, make a Caramel with Flout" and Butter ; when it is of a good Colour, add Broth and Onion Gravy fufficient to Colour it ; add fome Mufh- rooms, Parfley, Garlick, Thyme, fweet Bafil, and a; Glafs of white Wine ; boil for an Hour on a flow Fire, and fkirn the Fat clear off; fift it for Ufe,

Caulis d'Oignons en Maigre. Onions Cullis Meagre.

Onions into large Slices, and fet them on a briifc Fire, with Butter, till it catches ; add two Spoon- fuls of Flour, which ftir continually till it is well co- loured ; then add Broth, a Glafs of white Wine, two Heads of Cloves, a Bay-leaf, Thyme and Bafil ; boil it for an Hour, fkim it well, fait it according to the Talte, and fift it in a Stamine,

Coulif

The PROFESSED COOK.

Coulls Ma'igre a la Reine. Queen's Cullis Meager.

a Carp in large Slices, and Onions, foak it with good Butter on a flow Fire ; when the Carp is ready to catch, add fome Broth of a natural Colour, and boil it on a flow Fire ; foak fome Crums of Bread in Cream ; and pound a Dozen of fweet Almonds, with half as many hard Yolks of Eggs, and a few Fillets of boiled Filh ; fift your Extract of Carp ; mix all together and fift it again : when you ufe it afterwards, it muft only be properly heated, without being fuffered to boil. Chefnut Cullis is made after the fame Manner as the former, only the Difference of Meat Broth or without.

Coulls Maigre de Navet. Turnip Cullis Meager.

pEEL and cut as many Turnips, (each in four or five Pieces,) as you require of Cullis ; if you would have it of a brown Colour, boil them to a Marmalade, and fry them fome time in Butter ; if for a natural Colour, boil them, without frying, in common Broth to a Mar- malade ; then mix this with Fifli Gravy and Cullis, and fift it in a Stamine, like other thick Cullis. It ferves for Soups or any other Ufe.

Lentil Cullis is made after the former Direction, only obferving the Difference of Broth, &c.

Coulis de Pols Maigre. Meager Peas Cullis.

"DOIL green Peas in Fifli Broth and Butter, a Faggot of Parfley, Chibbol, and Winter Savory ; when well done, pound them, and fift with the Broth of their boil- ing, and add a little Gravy.

White Beans Cullis is made after the fame Direction. All Roots, Seeds, and Herbs may be done after the fame Manner, to the Confidence of a Cullis.

Des

^PROFESSED COOK. 15

Des P Or AG E S G R A S. Of MEAT SOUPS.

Potage au Naturel ou de Sante. A plain natural Soup.

TL/TAKE a good Broth with Slices of Beef, (a Fowl if you pleafe) a Couple of Onions, a Carrot, a Parf- nep, and a little Salt; the Broth being finifhed of a good Tafte fift it clear : fimmer the Bread in fome of this Broth, and what Herbs you think proper in a fmall Stew-pan by themfelves. If you would ferve any Kind of Meat in this Soup, as is very common, (fuch as a Nuckle of Veal, a Fowl, Pigeons, or any Thing elfe) fcald it a Moment, and boil it in the Broth pot, taking Care not to boil it too much : a Fowl is done to a proper Degree when it gives under the Finger.

Potage a la Bonne Femme en Gras & en Maigre. Soup of all Sorts of Herbs with Meat or without.

CCALD all Sorts of Roots, as Onions, Carrots, Tur- neps, Celery, Leeks, and two Cloves of Garlick ; boil thefe together about a Quarter of an Hour ; then drain, and put them in a Soup-pot, with a proper Quan- tity of very good Broth, and about a Pint of dried Peas tied loofe in a Cloth ; boil flowly till the Peas are done tender, which mafh, and fift as Peas Cullis with the Broth, and fimmer in a fmall Soup-pot, with fmall Leaves of young Lettuces, Sorrel, Charvil, half a Carrot and Pariheps cut fmall ; add a little Gravy, to colour and ftrengthen it ; let the Roots and Greens be done very tender ; fimmer the Bread with fome of the fame Broth ; pour it firft in the Difh, and garnim it round with the Fillets of Carrots and Parfneps, intermixed with fome of the Greens. Prepare it after the fame Manner for Mea- ger, ufing Butter and Fifh Broth, Cullis and Gravy.

Potare

16 7/k PROFESSED COOK.

'

Potage de Ris a la * Placbe Verte, to Gras ou A Rice Soup of both Sorts, pale Green.

TXT" ASH half a I'ound of Rice, (more or lefs) feverai Times iri warm Water ; if for Gras, boil it iri Meat Broth, and a little melted Lard ; if for Meager j with Broth and Slitter ; ftir it often, that it may not Clog at the Bottom of the Pan , when it is very tender, pout- it into thd Soup-dim, with a prdper Quantity of very

f^od Broth, and a little Gravy to colour it ; meft a good iece of Butter rolled in Flour, add a fmall Quantity" of fcalded Parftey chopped fine, three or four Spoonfuls of Broth > two Yolks of Eggs to make a Liaifont without boiling* and pour this into the Dim, upon the Rice*

Potage de Chapon au Ris* A Capon or Fowl Rice Soup.

*"pRUSS the Capon or Pullard as for boiling, viz.- Legs infidc, and leave the Pinions untrurTed ; boil it in a fmall Soup-pot with about half a Pound of Rice; boil flowly till the Rice is quite tender, without fkim- ming the Fat off; add Gravy fufficient to colour and flrengthen it, and a little Salt ; or ferve without Gravy, the Fowl in the middle. A Fowl is alfo ferved, being boiled with a few Slices of Beef, Veal, Mutton, and Roots, and the Broth fifted ; fimmer the Bread with fome of this Broth, with or without Herbs ; ferve the Fowl in a Soup-difh.

Potage a la Conti, en Gras on Maigre* Soup Conty, Meat or Fifh.

gLICE large Onions, according to the Quantity re- quired, and fimmer them in Butter till they are tho- roughly done ; fimmer alfo fome fried Bread in very good Broth of either Sort ; when ready to fefve, mix a

• Plaehe Verte, means Shagg-green.

Couple

The PROFESSED COOK. 17

Couple of pounded Anchovies with the Onions, and pour the Bread and Broth into the Difh, and the Onions upon it. You may alfo lift the Onions as a Cullis, either for Soup or other Ufes.

Potage de Biberot au Fromage, Gras ou Malgre. Cheefe Soup of both Sorts.

HpAKE about half a Pound of Bread Crums, fifted in a Cullender, and about a quarter of a Pound of Gruiere Cbecfe, commonly called Swifs Cheefe, or Par- mefan ; limmer this together in a Stew-pan with fome good Broth, (either Meagre or Gras) until the Bread and Cheefe are well ftewed ; make a Liaifon in another Pan with three or four Yolks of Eggs, and as many Spoonfuls of Broth : when ready to ferve, mix this laft with the firft without boiling. This foup mufl not be very clear nor thick ; it fhould be made with Broth without Salt, as the Cheefe may fait it fufficiently. Judgment muft always guide you for feafoning.

Pot ages glaces de toutes Sorfes de Viandes. Glazed Soups of all Sorts of Meat.

TJSE what Sorts of Meat you pleafe, as Fowl, Chic- kens, Pigeons, Ducks, Lamb, fmall Fillet of Veal, Neck of Mutton, Turkey -pinions, or others ; each Kind is drelled after the fame Manner : whichever you ufe, lard it, and fcald it a moment in boiling Water ; then flew it in good Broth, and a Faggot of fweet Herbs ; and fimmer the Bread in very good Broth, as •ufual for other Soups. When the Meat is thoroughly done, ferve it in the Dim or Tureen ; put a Spoonful of Broth in the Stew-pan to gather the Glaze of the Fncandeau with which you glaze, the larded Side being uppermoft ; garnim the Dim round with Herbs or Roots, as moft convenient, and fift fome of the Glaze to mix with the Broth to colour it.

18 $be P R o F -E s s E D COOK.

Potage de Verm'icel, en Gras & en Malgre. Vermicelli Soup, with Meat or Fifti.

TfOR a middling Dilh, take about a quarter of a Pound of Vermicelli, which fcald a Moment in boiling Water ; then drain it, and boil in good Broth, with a little Gravy, and a Bit of Bacon ; when boiled tender take out the Bacon, feafon it with Salt, and Ikim the Fat off very clean. It muft be ferved of a middling Thicknefs. If you would make it with Craw-filh Cul- lis, or any other, you'll only mix it a Moment before you ferve.

If it is for Meagre, fcald the Rice as above, and boil it with Fiih Broth and Butter, adding a Llalfon of Yolks of Eggs made with the fame Broth and Gravy.

B

Sov.pe Bourgeoife. A Family Soup.

OIL about three Pounds of Beef in three Pints of Water, and ikim it very well ; then add three or four Carrots, two Parfneps, a few Onions, according to their Bignefs, ftuck with two Heads of Cloves ; add a few Leeks, a Lettuce, Celery, and Sorrel ; boil all together, and add a fmall Knuckle of Veal, firft fcalded ; boil it for about two Hours. Serve your Broth, and the Knuckle in it ; and garnilh the Dilh with fome of the Vegetables.

Potagt aux Mnrons.

Chefnut Soop.

pEEL off the firll Hulk of the Chefnuts, then roaft them fufficiently to peel off the fecond, and boil them in Broth and Gravy ; when they are done take out the few that remain whole, and malh the others into your Broth, fit to lift through a Stamine. Serve without boiling, and garnilh the Dim with the whole ones.

Potage

PROFESSED COOK. 19

Potage d'Iffus d'Agneau, on Couhs a la Reine.

Lamb's Head Soup, and all Purtenances, with Queen

Cullis.

*"pAKE a Lamb's Head, &c. well fcalded, and paired properly ; boil it in a fmall Pot with a couple of Slices of Lemon firft peeled, a Faggot of Pariley, Chibol, two Heads of Cloves, a Laurel Leaf, two Carrots, one Parfnep, two or three Onions, a few Slices of Lard, and Salt ; boil in Broth and Water on a flow Fire : Garnifh your Difh with fome of the Infide, open the Head and ferve it in the Middle : Mix fome Queen Cullis with the Broth, and add it to the Soup, being fimmered and prepared as all others before.

Potage a la Cbartre. Soup Chartre, (from the Title.)

*"pAKE three or four Sweet Breads, well cleaned in warm Water, and fcalded in boiling ; put them into your Pot with fcalded Coxcombs, a Faggot of Parfley, green Shallots, two Heads of Cloves, a.nd a few Mufh- rooms ; flew all with good Broth on a ilow Fire : foak Crufts of Rolls in Broth in the Soup Difh, until they catch a little at Bottom ; then put upon thefe the Sweet Breads and Mufhrooms, leave them a little oa the Fire, and add a fufficient Quantity of Broth.

Bifque de Grilles. A Quail Tureen Soup.

TDOIL three or four Quails in good Broth, with a few Slices of Lard ; and two fcalded fweet Breads, one of Veal, the other of Lamb, in another Stew-pan with a little Butter and Flour, Broth, Gravy, a Spoonful of Cullis, a Faggot of Parfley, Chibol, and two Heads of Cloves ; itew them till well done ; when the Quails are alfo done, mix it all together with their Broth firll

C 2 luted,

2o The PROFESSED COOK*

fifted, and very free from Fat ; put it on a flronger Fire to bring it to a middling Confidence ; add fome good Broth, and ferve all together in a Tureen.

Pot ages de touies Sortes de Legumes. Soups of all Sorts of Herbs.

'"THAT of Turnips is made by cutting as many as you think proper into different Ihapes ; give them Colour by frying with a little Butter or Broth, then boil them tender in Broth, and a little Gravy; mix half this Broth with the other, and garniih the Dim with Turnips. — That of Radifies is made after the fame Manner, only fcalding the Radilhes longer. — That of finall Onions, (if round, you colour them as the Turnips; if green, cut them of a proper Length) fcald them, and boil in Broth, and garniih your Dim therewith. — That of Celery, Leeks, or Lettuces, fcald them tied together ; boil them in your Soup-pot ; take them out when done, and cut them according to Fancy, to garnifh your Difh with.

Afyaragus is done by breaking the Tops off, and boiled by themlelves, then added to your Soup Broth ; obferve that the Bread you foak for thefe Soups be of a good Tafte, and only ufe the Cruft, which iliould be well dried in the Oven, or toafted flowly. ' In thofe Soups you may ferve what Butcher's Meat or Poultries you pleafe.

Potage aux Chov.x.

Cabbage Soup.

pUT into your Pot a few Pounds of fliced Beef and Bits of Ham ; let it catch a little, then add weak Broth or Water, and all Sorts of Roots, a Cabbage tied, and well fcalded ; a Bit of Pickled-pork, a Bag or Mi- nionettc, as directed in Page 12. If you would garniih this Soup with any wild Fowl, boil it in the fame Pot, and garnifh the Dilh with the Cabbage, and the Pickled- Pork cut in Pieces*

Potage

The PROFESSED COOK. 21

Potage a la Julienne, Gras ou Maigre. Soup Julienne, with Meat or Frfh.

into fmall Fillets two Carrots, a Parfnep, Haifa Head of Celery, Lettuces, Sorrel, and Chervil; boil thefe in a fmall Pot, with two or three whole Onions, a whole Carrot, Parfneps, a Faggot of Parfley, Chibol, two Heads of Cloves, and a Laurel Leaf; iimmer in good Broth about two Hours ; then take out the Faggot, Onions, and whole Roots. — It is done the fame for Meagre, ufing the Broth, Onion, Gravy, and Butter.

Potages de differtntes Purees.

Soups of different Porridges.

^TTHAT of Lentils, is made by boiling them in Broth, with a few Roots, and a Faggot as the former, only adding a little Winter Savory ; wheruthej Lentils are done, lift them, and put as much of frheoPorridge to your Soup or Broth, as will give it a pc$per Confidence. — That of Turnips, Carrots, Beans, &c. is done in the fame Manner.

Potage de Semouille.

Italian Pafte Soup.

J^OIL your Semouil, as you do Rice, in good Broth of either Sorts, and add as much Gravy as will give it a good Colour. It is a Parte that comes from Italy : you muft chufe it by tatting, as it is apt to grow mufty like Vermicelli ; its Colour ought to be of a clear yellow.

Potage a la Dav.pbim. Dauphine Soup, (from the Title.)

pUT a few Slices of Lard in the Bottom of your Stew- pan, fliced Ham and Veal, two or three Onions fliced, a Carrot and a Parfnep ; foak thefe over the Fire till they catch ; then add weak Broth or boiling

C 3 Water,

22 *Hoe PROFESSED COOK.

Water, and boil it on a flow Fire till the Meat is done. Pound the Breaft of a roafted Fowl, fix Yolks of hard Eggs, and as many Tweet Almonds ; fift your Broth, and add as much to your pounded Compound as will make it fift through a Stamine ; funmer your Bread in Broth tender ; warm the Cullis without boiling, and mix it with as much Broth as gives it a pretty thick Confiflcnce. You may garnifh this Soup with a Fowl or a Knuckle of Veal, as in all white Soups,

Potage de Gibier* Game Soup,

/^UT in Pieces either a Partridge, or a Pheafant, or a Rabbit, foak it with Slices of Veal, Ham, Onions, Carrots, and Parfneps; let it catch a little on a flow Fire, as you do for Gravy ; then add fome good Broth, ac- cording to the 'Quantity you delire ; boil gently till the flfleat is tone's i<fift the Broth, and put it into your Soup-poty slnd jftcw in it what Herbs you pleafe,

81 .

Potages de toutes Sortes de Croutes. Soups of all Sorts of Cruft..

^"UT one or two Rolls in two, take out the Crumbs which you will put in the Soup-difh, foak the Cruft in Broth, (your common Pot will do) place them upon the Crumbs ; then put fome fat Broth to it ; keep it over a flow Fire, and let the Crums catch :at Bottom j take Care to refrdh the Cruft often with Broth ; when it is all of a marrow Confiflence, and no Broth to be feen, keep it on Afhes Fire, taking particular Care that it does not catch ib much as to give it a "burnt Tafte ; when ready to fervc, add fome good -Broth and Gravy, with whatever Cullis you pleafc, Obfrrve, If you propofe a white Soap, you mu« not brown your Cruft, nor let it catch at the Bottom of- the -Dilh,

Potage

PROFESSED COOK. 23

Potage a la Parmefanne. Parma Soup, (from a City in Itajy.)

Slices of Bread, in what Shape you plrafe, fry them in Lard of a fine Colour, and foak them in good Broth ; garnim the Difli with what Herbs ypu pleafe. When ready to ferve, rafp Parmefan Cheefe over it.

Potage a VAutrichienm.

Auflrian Soup.

a large Chicken in Pieces, give it Colour by frying in Butter and fweet Herbs ; boil it in good Broth, then roll it in Crumbs of Bread and Parmefan Cheefe ; colour it in the Oven or with a Salamander ; garnilh the Soup-diih with thin Slices of Bread, upon this fome rafped Swifs Cheefe or Parmefan, then a Bed of Cabbage with more Slices of Bread ; add your Broth, and flew it till it catches a little at Bottom ; add a little more Cheefe upon the Bread ; colour it with a Sala- mander, add a little more Broth, and ferve the Chicken on the Top.

Potage a la Maddonette.

A common innocent Soup.

T> O I L either in Water or weak Broth all Sorts of Herbs and Roots, as Onions, Turnips, Cabbage, Leeks, Celery, Endive, Sorrel, Lettuces, Carrots, al- together ; put with it the Legs and Pinions of Fowls, the Necks, and all Sorts of Gibblets ; garnilh the Diih with Roots, and ferve altogether.

Potage de Macarony. Macaroni Soup.

"D OI L your Macaroni in good Broth ; then lay a Bed . « of it in the Bottom of your Soup-Dilh ; then one of Parmefan Cheefe, and repeat the fame Layer over Layer two or three Times ; add a little Broth, fimmer

C 4 it

24 *fbe PROFESSED COOK.

it on a flow Fire, and colour it with a Salamander ; then add what Quantity of Broth you think proper. It is alfo done without Cheefe, or any Thing elfe, but the Italians generally ufe Cheefe. *

Potage a la Moufqtietaire.

Soup Mufquetreer, (from the Name of a Corps of the King of France's Life Guards.)

pUT about a Pint of Green Peas into a fmall Soup- pot, with a Handful of Sorrel chopped coarfly ; boil this in very good Broth and a little Veal Gravy ; Braze a Neck of Mutton larded, and place it as a Frl- candcau ; fimmer fome Bread in very good Broth ; pour the Broth and Bread into a Difh or Tureen, then pour in the Peafe, and place the Neck of Mutton laft, in, the Middle.

Potage a la Marquife.

An Epicure's or Petit-maitre's Soup.

'T1AKE a good large Roll, empty the Crumbs and fill the Crult with a Ragout of Sweet-bread, Coxcombs, and Artichoke-bottoms all well dreffed ; put this Roll in the Middle of your Difli, with other fmall Bits of Crumbs, and foak it with very good Broth ; let it catch a little, and mix it with very good Cullis a la Reins and Broth,

Potage a la Rhinoceros,

Pigeon Soup called Rhinoceros, (from an Indian Bird.)

three Pigeons, without trimming them, trufled for boiling, run a fmall Skewer through the Head and Neck to keep it bent upwards, fcald and boil them in Broth and Veal Gravy, with Herbs and Roots cut fmall as for a Julienne ; flew altogether on a flow Fire and fealbn it well ; place the Pigeons in your Soup-difh, upon the Breart, with the Heads above, fo as to appear as if fwimming,

fotage

PROFESSEDCOOK. 2$

! Potage de Navets a I'ltalienne.

Turnip Soup, Italian Falhion, Meat or Fifli.

/""•UT Turnips in what Shape you pleafe, colour them with Lard or Butter in a Stew-pan, and two Spoon- fuls of Oil ; add Slices of Roots as before, and boil in good Broth and Gravy either of Meat or Fifti ; garnifli the Dilh with the Turnips, and give it a proper Con- fiitence with any Sort of Porridge.

Potage a la Crejfy. Soup Creffy, (from the Title.)

CCALD all Sorts of Roots and boil them in ihort Broth, with Slices of Veal and Ham, and a Bit of Butter ; when thoroughly done, pound altogether in a Mortar ; lift it to a Cullis ; add as much Broth as ne- celfary for your Quantity of Soup. If for Meagre, in- flead of Veal and Ham, ufe Carps or Pike, and Meagre Broth.

Des P Or AGES MAIGRES. Of MEAGRE SOUPS.

Potage de Lazagne. Lazagne Soup.

TAzAGNE is an Italian Pafte, much refembling a fmali Bean. Warn it well and boil it in Broth like Rice, with a very little Salt, then fift it in a Cullender ; garnrfh the Bottom of your Dim with Lazagne, and a few Bits of Butter, then Parmezan Cheefe or Gruiere, viz. Swifs, then Lazagne and Cheefe until the Dim is full enough ; the lail Bed ought to be Cheefe : put it in the Oven, or colour it with the Top of a brazing Pan or Dutch Oven ; make it take a good Colour ; acid fome good Broth, and ferve it up. It is prepared alfo without Cheefe.

Soupes

26

/ * *

Soupes Maigres de differentes Fafons. Meagre Soups of different Sorts*

TUTAKE a foaking Broth, as direfted in Meager Broth; •*• with this Broth you make all Sorts of Soups, for it is the different Sorts of Herbs and Roots you ufe which give the Name. According to the Quantity of Soup you want fcald your Herbs, and ftew them in a little Broth and Butter ; when done, add what Quan- tity of Broth you pleafe : take care it does not tafle too ftrong of the Herbs : this Soup mull be clear and well feafoned.

For a Julienne Meagre, cut in fmall Slices one Carrot, a Head of Celery, Chervil, and Sorrel, half fryed in Butter ; then add them to the Broth with a little Onion Gravy ; when the Herbs are done, make ufe of this Broth to foak the Bread, and garnifh the Dilh with fome of the Roots, >

Pofage Maigre d'Ecrevffis au Ris. Meagre Craw-fim and Rice Soup.

OOAK a Carp with a little Butter, Carrots, fliced Onions and Parfneps ; let it catch very little ; then add Broth, and fimmer till the Fifh is done. Pound the Bodies of half a hundred of Craw-fifh, and keep the Tails to garnifh your Soup ; add fome Broth to your pounding to enable you to fift it through a Stamine. The Rice being boiled in Broth and Butter, mix all together without boiling.

we Mairre a Id Puree de LcntHlcs.

o <>

Lentil Soup Meagre.

O UB the Bottom of your Stew-pan with Butter, and put in it fliced Onions, Carrots, Parfncps, a little Winter Savory, a Clove of Garlick, two Heads of Cloves, and a few Mufhrooms ; foak rhefe on a flow Fire till they catch ; then add Broth, and boil for half

an

The P fc o P £ s $ E D C o o K. 27

an Hour. The Lentils being well boiled and fifted ifi a Stamine, fift the Broth, and mix the Porridge with it. Warm all up together without boiling.

That of Peas is. done in the fame Manner, and fo of any other Kind of Puree. It is no ways neceffary to make frefh Broth for any of thofe Soups, but only to mix as much Porridge with the Broth, while fimmering, as will give the Soup a proper Subftance.

Pot age Maigre de Ris a la Relne. Rice Soup Meagre a la Reine.

t-J ALF a Pound of Rice well wafhed in boiling Water, boil it tender in Broth and Butter ; make a Gravy without colouring, with Carp, Onions, Carrots, and Parfneps ; when this is ready to catch, add Broth, and boil it fome time ; then fift it : pound a Dozen fweet Almonds, with fix hard Yolks of Eggs, a few Bits of boiled Filh, and Crumbs of Bread foaked in Milk ; mix all together with the Gravy, and fift it in a Stamine. Warm it without boiling, and fervc this Cullis upon the Rice> with a proper Quantity of Broth, if the Cullis is too thick.

Pelage de Lalt de plufieurs Fafons. Milk Soup of different Sorts.

*T*O make it in the common Way, boil milk with a Laurel Leaf, a Bit of Sugar, very little Salt, pour half the Milk into your Difh with fliced Bread, and keep it on Afhes Fire without boiling ; to the remaining Part, add a few Yolks of Eggs, and mix it well without boil- ing any more. In boiling the Milk you may alfo put in it Cinnamon, Coriander, or a Bit of Lemon-peel ; boil it half, and fift it for Ufe as the preceding. — If you would make it with Onions, flice a few, which you boil in Butter without colouring, then add fome boiling Milk and a little Salt ; boil for fome Time, foak your Bread as the former, and mix it when ready to ferve.

If

28 *Tbe PROFESSED COOK.

If you would make it with Cabbage, boil it in Peas Broth and a little Butter, and Salt ; when it is well done in Ihort Broth, add fome boiling Milk, and finilh as the preceding.

Oullle aux Citrouilles. Porapkin Soup.

/^UT the Pompkin in fuch a Manner as you may join it again handfomely ; take out all the Seeds, and half of the Flefh, (which you may do eafily with a Table Spoon) then icarify the outfide in what Defign you pleafe ; garnilh the Scars with frothed Whites of Eggs and Sugar, then put it in a lukewarm Oven ; when it is of a good Colour, put it in the Dim you intend to go to Table, and add to it a Soup made in this Manner: Cut Bits of the Infide into Dice, and boil them in Water to a Marmelade ; then add a Pint of Milk boiled, with a Bit of Butter, Sugar, and Salt ; when thefe are ready, add fix Yolks of Eggs ; put dried Crufts of Bread in the Pompkin, and pour the Milk upon them, covering it fo as to appear whole.

Bifque Maigre aux Ecrevijfes. Meagre Craw-rim Tureen.

A/TAKE a Craw-fifli Cullis, as directed in page 8, for Craw-fifh Soup ; Put the Tails into a Stew-pan, with Carp Liver, Artichoke Bottoms, iirfl fcalded in boiling Water, and a Bit of Butter ; foak it awhile, then add fomc Broth, and boil for an Hour ; foak fome Bread and a little Broth in the Tureen until it catches a little at Bottom, then add the Carp Liver, Craw-fifh Tails, Articokes, Muftirooms, and the Broth; boil a Ihort Time, and mix with it as much Craw-fim Cullis as will give it a proper Thicknefs, according to Tafte.

Potage

The PROFESSED COOK. £9

Potage Maigre de Mottles. Mufcle Soup Meagre.

"pIRST clean your Mufcles very well in feveral Waters, and boil until they open ; then take them out, and put them into a Stew-pan with a little Broth, a Bit of Butter, and a Faggot of Parfley ; reduce to a ihort Sauce ; put a few in the Shells to garnifh your Difli, the reft in a Roll, and foak it in the Diih you are to ferve ; add a few Crums foaked with Mufcle Broth, and ftew it till it catches : When ready, add to it fome Cullis a la Reine, or the Yoiks of fix Eggs, well mixed with Fiih Broth.

Ouille Maigre de Plujleurs Fafons. Olio, or Tureen of different Sorts.

CCALD all Sorts of Roots, as Onions, Carrots, Parf- ncps, Parfley Roots, Celery, Turnips, and Leeks ; boil all together in Peas Broth, and a Minionette, as in Page 12, with Carp Parings ; boil on a flow Fire till the Roots are done ; add to it Root-Gravy of a good Colour. When clone, fift it, and it will ferve you for Vermicelli, Parmefan Cheefe, or Rice Tureen, or for a Julienne, or any Italian Pafte, which you may boil in this Broth.

Potage de Croutes en Maigre de Plujleurs Fafons. Meagre Cruft Soup of different Sorts.

HpAKE two middling Rolls, or cut a large one in two., take out the Crumbs, and lay them in the Bottom of your Soup Difh ; dip the Cruils in Butter, then lay them upon the Crumbs, and foak with good Fifh Broth ; let it catch at Bottom, adding Broth as often as necelfary to keep it from burning. When you are ready to ferve^ put half Broth, and half Onion Gravy ; or, if you pleafe, a Cullis a la Reine, of Peas, Lentils, Turnips, or Craw-fith, &c. It takes its Name from the different Cullis you mix with it. You may allb make ..it wirh

He wed

co jtf PROFESSED COOK.

flewed Cucumbers, Truffles, or Mufhrooms ; according

as Conveniency and Fancy directs.

fotage de Lait d'Afliande. Almond Milk Soup.

3 OIL in Water a little Cinnamon, Lemon Peel, Co- riander, a little Salt and Sugar ; which Water you mix with Almonds well pounded and fitted feveral Times in a Stamine ; foak your Bread in the Soup Diih with fome of the Milk on a flow Fire ; then add the reft, and ferve as hot as you can.

Pot age d'Orge Monde. Pearl Barley Soup.

YKTASH your Barley very well in warm Water, then boil it jn good Broth ilowly, adding a little But- rer ; and give it Subftance, with either Craw-fifh Cullis, a, la Reijtf) or any other, or without any Cullis at all.

D E S SAUCES. OF SAUCES.

[AT. B. In Thefe true Tafte Ihews itfelf, and muft meet with Approbation or Condemnation. As all boiled Meat, dewed, or brazed, is to be made relifhing, with the Addition of a well-timed good Sauce ; and as it is abfolutely impoffible to direct Quantities fo minutely as to agree with different Palates, I lhall ftrongly recom- mend to all Cooks of either Sex, to keep their Stomachs- free from ftrong Liquors, and their Nofes from Snuff.]

Sauce Nompareille. Nonpareil, or matchlefs Sauce.

*J"*AKE a Bit of boiled Ham, as much Breaft of roafted

Fowl, a pickled Cucumber, a hard Yolk of Egg,

one Anchovy, a little Parfley, a Head of Shallot chop-

ped

PROFESSED COOK. 31

ped as fine as poffible ; boil a Moment in good Cullis, and life it for Meat or Ftlh.

Sauce a la Nivernoife. Nivernois Sauce.

pUT in a fmall Stew-pan a couple of Slices of Ham, a Clove of Gartfck, two Cloves, a Laurel Leaf, diced Onions, and Roots ; let it catch a little, then add a fmall Quantity of Broth, two Spoonfuls of Cullis, and a Spoonful of Taragon Vinegar ; fimmer it for an Hour on the Side of a Stove, then fift it in a Sieve, and fervc it for a relifhing Sauce.

Sauce Petite ItaUenne. A little Italian Sauce.

A Slice of Ham, a few Mumrooms, a few Shallots, 1 half a Laurel Leaf, a large Spoonful of Oil ; fimmer all together on a flow Fire, add fome rich Cullis, and half a Glafs of Champagne ; fimmer it like all Sauces, on a flow Fire for half an Hour, Ikim it well, and fift it in a Sieve.

N. B. The French often recommend a Glafs of Champagne ; it may be fupplied in England with Lifbon, the Price being confidered. Alfo Oil is to be ufed with great Moderation in England, altho' often re- commended in Italian Dimes ; but it cannot be had fo good here, for which Reafon Butter ought to be preferred.

Sauce ItaUenne Blanche. White Italian Sauce.

QlMMER on a flow Fire a Spoonful of Oil, chopped Truffles, two Cloves of Garlick, two whole Chi- bols, Parfley, half a Laurel Leaf, and two Slices of Le- mon, firft peel'd, and good Confumee, viz. Jelly Broth, and a Gla/s of white Wine ; Ikim it well, and fift it.

Sauce

32 The PROFESSED COOK.

Sauce a la Marlniere. Mariners Soup.,

I^HOP a Fowl's Liver, with two or three Shallots, and a Couple of Truffles, or Mufhrooms ; fimmer thefe in a Spoonful of Oil, two or three Spoonfuls of Cullis, aGIafs of white Wine, a little Salt, and coarfe Pepper; fimmer it about Half an Hour, and fkim it very well before ufing.

Sauce au Celadon.

Sea-green Sauce.

*T*AKE fmall Slices of Lard, Ham, Veal, Onions, Carrots, Parfneps, Shallots, and Cloves ; let them catch a little, then add a Jill of white Wine and Broth; boil for an Hour on a flow Fire, then fift it, and put in fome fine chopped Parfley, and fome Butter rolled in Flour ; boil it to a good Confiftence, Itirring it often the while for fear it fhould burn at Bottom ; when ready to ferve, add Lemon Juice fufficient to relilh it.

Note, That when you ufe whole Cloves of Garlick in any Sauce ; always take them out before you ferve it up.

Sauce au Colons. A lively-coloured Sauce.

*TPHIS Sauce ferves for all Sorts of Meat brazed in white Braze. Take Slices of Veal, Ham, and Onions ; put upon them whatever Meat you will braze, with a Faggot of Parfley, Chibol, Shallots, two or three Heads of Cloves, two Slices of Lemon, and half a Laurel Leaf; cover all with Slices of Lard ; foak it, and add to it fome good Broth, and a Glafs of Wine : the Meat being done, fift it in a Hair-fieve ; add two Spoonfuls or more of Cullis, fkim it free from Fat, and reduce it to the Confiftence of a Sauce ; add a little But- ter and Flour, fimmer without boiling, and it is done.

N. B.

¥he PROFESSED COOK. 33

Sauce au Confomme. Jelly -Broth Sauce.

a few Slices of Lard, Ham, and Beef, an old Partridge, Onions, Carrots, a Parfley Root, half a Head of Celery, two Turnips, a Faggot of Parfley, Chibol, two Heads of Cloves, a Bay-leaf, and a little Thyme, and ibak all on a flow Fire : when it begins to catch, add Broth as much as you think proper ; then flop your Pot very well, and let it fimmer for about five Hours ; then fkim off the Fat, and lift it. — This Con- fommee ferves for particular Sauces, or to add Strength to all Sorts.

N. B. There remains a very good Confomme in the Bottom of all Brazes ; let the Fat cool, and take it off with a Spoon : the Confomme will give a very good Tafte and Strength to all Sauces with which you may chufe to mix it.

Sauce a la Saxonne. Saxon Sauce.

CLiCES of Veal, Ham, Onions, Carrots, and Parfneps ; foak all in a Stew-pan on a flow Fire, let it catch very little ; then add Broth, a Glafs of white Wine, and chftpped Muflirooms ; fimmer for about an Hour ; fift it, and add fome fine chopped Parfley, a few Taragon Leaves and Mint, firil icalded ; with a Lemon Squeeze when you ferve it up.

Sauce a la Liaifon. .Sauce of a thick Confidence.

pUT into your Stew-pan a few Slices of Veal and Ham, cut fmall, a Bit of good Butter, a Faggot of Parfley, Shallots, two Heads of Cloves, a Laurel Leaf, two of Taragon, and a little fweet Bafil ; foak it accord- ing to all fuch Directions ; then add good Broth, and fimmer it till the Meat is done, then fift it. When you are ready to ufe it, add three Yolks of Eggs well

D beat

34 ¥he PROFESSED COOK.

beat up with fome of the Liquor, grated Nutmeg, a little chopped Parfley, Butter, Salt, Pepper, and a good Lemon Squeeze.

Sauce a I'Ozeille.

Sorrel Sauce.

pOUND Sorrel fufficient to draw two Spoonfuls of Juice ; fift it, and mix it with melted Butter, rolled in Flour, Salt, Pepper, Nutmeg, and two Yolks of Eggs. Warm it together without boiling.

Sauce a la Mariette. Common Sauce.

COAK Slices of Veal, Ham, Onions, Parfneps, two Cloves of Garlick, two Heads of Cloves, and a few Taragon Leaves ; then add Broth, a Glafs of white Wine, and two Slices of Lemon ; fimmer it on a flow Fire, fkim it well, and iift it ; add three green Cloves of Rocambole bruifed.

Sauce au CerfeulL Chervil Sauce.

COAK a few Mufhrooms in Butter, with Parfley, Chi- bol, a few Shallots, two Cloves, a Laurel Leaf, and two or three of Taragon ; then add two Spoonfuls of Broth, as much white Wine, fome Salt and Pepper ; reduce it ilowly to a proper Confiftence ; fift it without fkimming, and add to it fome fcalded chopped Chervil. Warm the Sauce without boiling.

Sauce au PerJlL Parfley Sauce.

pOUND a Handful of Parfley, and put it in a Stew- pan in good Cullis, fufficient for the Quantity of Sauce you want ; fimmer it a Quarter of an Hour, and

fift

PROFESSED COOK. 35

iift it in a Sieve ; then add fome Butter rolled in Flour, make a Liaifon, and laftly add a Lemon Squeeze.

Sauce a la Civette. Small Herb ; Sauce Civet.

A/f I X fome good Confommee with a Glafs of white

Wine, and fimmer it a Quarter of an Hour ; add

to it chopped Civet, a Bit of Butter rolled in Flour,

with coarfe Pepper and Salt; then add a Lemon Squeeze.

Sauce a la Garonne, (a River in Gafcony.) Gafcoon Sauce.

"DOIL Slices of large Onions in two Spoonfuls of Oil for a Moment ; then add a Faggot of Pariley, Chi- bol, a Laurel Leaf, three of Taragon, fweet Baftl, three Cloves of Garlick, three Cloves of Spices, a few Slices of Lemon, firft peeled, two Spoonfuls of Cullis, and a little Broth ; fimmer thefe on a flow Fire for half an Hour, Ikim the Sauce, and iift it for ufe.

Sauce au FenoulL Fennel Sauce.

COAK four or five fliced Onions in two Spoonfuls of Oil, two of Cullis, and two of white Wine, with two Cloves of Garlick ; fimmer it an Hour, fkim off the Fat, and lift the Sauce in a Sieve, then add chopped Pariley and Fennel, coarfe Pepper and Salt : Boil a Moment before ufing.

Sauce a I'AmiraL Admiral's Sauce.

an Anchovy, Capers, feven or eight green Rocamboles, fimmer them on the Fire with a little Confommee, Salt, Pepper, grated Nutmeg, and Butter rolled in Flour : When ready, add a Lemon Squeeze, or a Spoonful of Verjuice.

D 2, Sauce

36 The PROFESSED CooK.

Sauce Roy ale* Royal Sauce.

£UT fmall Slices of Veal, Lard, and Ham, fcald them, and cut a Chicken in two, add two or four Shallots, and foak thefe until they be ready to catch ; then add a Glafs of Champaign, and as much Cullis, with a Spoonful of good Oil ; iimmer it for an Hour and a Half, fkim it very clean, and lift it.

Sauce a la Flamande,

Flemifh Sauce.

(~)NE fingle Clove of Garlick, one of Cloves, two Slices of peeled Lemon, coarfe Pepper and Salt, chopped Parfley, two Spoonfuls of Cullis, a little Broth, a Bit of Butter rolled in Flour ; foak thefe for a Quar- ter of an Hour, then take out the Lemon and Garlick, and ferve with what you pleafe.

'Sauce a la hate. Sauce in a Hurry.

"DOLL a Bit of Butter in Flour, put it in a Stew- pan, with fome good Confommee, Pepper, and Salt : Add a Lemon Squeeze when ready to ferve.

Sauce a I'Algneau. Lamb Sauce.

"D OLL a Bit of Butter in Crumbs of Bread, three Shallots chopped with Parfley, a fmall Quantity of good Broth, and as much white Wine ; boil a fhort Time ; when ready, add a Lemon or Orange Squeeze.

Same a VAvare. The Mifer's Sauce.

/"^HOP five or fix green Chibols, mix in a little Ver- juice or Vinegar, Pepper, . Salt, and a little Water ; warm it, and ferve in a Sauce Boat. It may alfo be ferved cold.

Sauce- I

PROFESSED COOK. 37

Sauce au Ferjus. Verjuice Sauce.

pOUND green Grapes, and fift them ; chop two or three green Shallots, and add Pepper and Salt, with a Spoonful of Oil ; ferve in a Boat.

Sauce au Pauvre Homme. The Poor Man's Sauce.

"DOIL half a Lemon iliced in two Spoonfuls of Broth; add two or three chopped Shallots or Chibol, Pepper and Salt. Take out the Lemon before you fend it up.

Sauce Douce. Sweet Sauce.

'TpWO Glafles of red Wine, one of Vinegar, three Spoonfuls of Cullis, a Bit of Sugar, one fliced Onion, a liltle Cinnamon, and a Laurel Leaf; boil thefe a Quarter of an Hour, fift the Sauce, and ferve it up in a Boat.

Sauce au Fumet. Sauce with kept Game, &c.

HTAKE the Remainder of a Hare or Rabbit roafted, after it has been ferved to Table, chop it in fmall Pieces, put it in a Stew-pan, .with a Glafs of white or red Wine, a little Cullis, a Bay Leaf, Thyme, a fliced Onion, a Spoonful of Vinegar, a little Broth, Pepper, and Salt ; reduce it to the Confidence of Sauces, and fift it in a Sieve for Ufe.

Sauce Ravigotte. Relifhing Sauce.

a Clove of Garlick, Chervil, Burnet, Taragon, Garden Crefles, and Civet, all in Proportion to their Flavour ; when well wafhed and fqueezed, infufc it with a little Cullis without boiling ; fift it with Expreffion ;

D i then

38 tfbe P R o ? E s s E D C o o K.

then add a Bit of Butter, Flour, Pepper and Salt ; boil it to a good Confiftence, and add a Lemon Squeeze fufficient to make it reltfhing, or fmart tailed.

Ravigotte Froid. The fame Cold.

'T'AKE half a Head of Celery, two or three green Shallots, a Clove of Garlick, one Anchovy, a few Capers, Taragon, Chervil, Burnet, and Garden Crefles, pound all together; add a little Cullis, and fift it ; then add Muftard, Vinegar, Oil, Pepper, and Salt : Mix it well together, to ferve cold in a Sauce Boat.

Sauce & la Madaleine. A common iimple Sauce.

T>UT in a Stew-pan a few Rafpings of Bread, two Shallots chopped, a Bit of Butter, half a Spoonful of Vinegar, coarfe Pepper and Salt, with two Spoonfuls of Confommee ; boil thefe a Moment, but do not let the Sauce be too thick.

Sauce a I'Afpic. Sharp Sauce, Afpick.

JNFUSE Chervil, Taragon, Burnet, Garden Crefles, and a little Mint, in fome Cullis, for about an Hour ; then fift in a Sieve, and add to it a Spoonful of Vi- negar, Garlick, Pepper, and Salt. Serve cold in a Sauce Boat.

Sauce a la Gendarme. Military Sauce.

TNFUSE for an Hour in Confommee, a good deal of Parfley, and three Cloves of Garlick, upon a very flow Fire ; then fift it through a Sieve ; add to the Sauce a boiled pounded Lettuce, three Yolks of Eggs, But- ter, Pepper, Salt, and Lemon.

Sauce

PROFESSED COOK. 39

Sauce a la belle-vue. A well-looking Sauce.

*TpAKE of Beef-Marrow a middling Quantity, Slices of Ham and Fillet of Veal, and a common Chicken cut in two ; add two Onions, one Carrot, half a Parf- nep, a Faggot of Parfley, Chibol, one Clove of Gar- lick, two Heads of Cloves, a few Leaves of Taragon, Thyme, and Laurel, and a little fweet Bafil ; foak thefe till ready to catch, then add a Glafs of white Wine and good Broth, and a few Mufhrooms ; boil on a flow Fire till the Meat is done, and fift the Liquor through a Sieve.

You may ufe it to what you pleafe ; and alfo alter the Tafte by adding chopped Truffles, pounded white Meat of Fowl, pickled Cucumbers, Yolks of Eggs, Lemon, &c.

Sauce a la Morue.

Scate or Cod Sauce.

*T*AKE a Faggot of Parfley, Chibol, two Shallots, two Cloves, a Laurel Leaf, fome Mufhrooms, and a Bit of Butter ; foak all together on the Fire? adding a fmall Spoonful of Flour and Milk, or Cream, fufficient to boil to the Confidence of a Sauce ; fift it, and add to it fome chopped Parfley, firft fcalded.

Sauce au Vin. Wine Sauce.

"DOLL half a Pint of red Wine, with a Spoonful or two of good Broth, a few Coriander Seeds, a Bit of Cinnamon, and Sugar ; fift it through a Sieve, to ferve in a Sauce Boat.

Sauce a la Polonoife. A Polifh Sauce.

gCALD a Clove of Garlick with a little Taragon and

Burnet, Chervil, two Leaves of Mint, and chop all

together very fine ; then boil two Spoonfuls of Con-

D 4 fommee

40 The PROFESSED CobK.

fommee, and as much white Wine, with two Cloves ; re- duce it to half in boiling ; then take out the Cloves, and add what you have chopped, with Pepper, Salt, and a few Bits of Seville Orange. Warm without boiling.

» Same au Foye,

Liver Sauce, or Sauce of Liver.

'"TAKE the Livers of Poultry or Game, chop them very fine with Parfley, Chibol, two or three Tara^ gon Leaves, and two Shallots ; foafc it with a little But- ter till the Livers are done ; then pound all together, and add fome Cullis and Broth, Pepper and Salt ; then boil it a Moment with two GlaiTcs of red Wine, Cori- ander, Cinnamon, and Sugar ; reduce it to a Sauce, lift in a Sieve, and ferve it in a Sauce-Boat, You may alfo add a Bit of Butter rolled in Flour, to thicken it.

Sauce Blanche. White Sauce.

TV/fELT the Bignefs of an Egg of Butter rolled in Flour, with a Couple of Anchovies ; add fomc Water, whole Chibol, whole Pepper, and a little Vine- gar ; fimmer it a while, and take out the Chibol before you ferve it,

Sauce a I'EJpagnole. Spanifh Sauce.

r^ ARNISH your Stew-pan with fmall Slices of Lard, Veal, Ham, onet Onion, one Carrot, and half a Parfnep ; foak it till it begins to take Colour, then add two large Glafles of white Wine, as much Confommee, three Cloves of Gariick, a little Coriander, a Laurel Leaf, three of Taragon, two Heads of Cloves, two Sponfuls of good Oil, and three of Cullis, ; fimmer it till the Meat is done, and ikim it a Moment before you fift it.

Sauce

*The PROFESSED COOK. 41

Sauce Robert. Onion Sauce.

CLICE feveral Onions, and fry them in Butter, ftirring them often till they take Colour ; then add a little Cullis and good Broth, Pepper and Salt ; let them boil half an Hour, and reduce to a Sauce; when ready, add Muftard : You may fift it for thofe that only like the Flavour of Onions.

It is done in the fame Manner for Meagre Sauce, Meagre Broth and Cullis.

Sauce a la Moutarde, Muftard Sauce.

1DOIL in Broth two Shallots chopped, coarfe Pepper and Salt, mix fome Muftard with a little Cullis and Vinegar ; warm it without boiling.

Sauce a la Carpe. Carp Sauce.

a Carp in large Bits, and put it into a Stew-pan with a few Slices of Lard, Ham, Veal, two Onions, one Carrot, and half a Parihep ; foak it till it catches a little ; then add a Glafs of white Wine and good Broth, a little Cullis, a Faggot of Parfley, Chibol, a Clove of Garlick, two of Spices, and a Laurel Leaf; fimmer for an Hour, fkim it very well, and fift it in a Sieve.

Sauce a V Anguille. Eel Sauce.

/^UT the Eels, and foak them, as in the laft Receipt ; adding all Sorts of Roots, and three or four Tara- gon Leaves, inftead of the Faggot and Laurel ; fkim it well, and fift it for ufe.

Sturgeon Sauce is made after the fame Manner : Pike Sauce the fame as the Carp.

Sauce

$be PROFESSED COOK.

Sauce a la Bechamel. Begamel Sauce.

pUT into a Stew-pan a few Slices of Ham, a few Muftirooms, two Shallots, two Cloves, a Laurel Leaf, and a Bit of Butter ; foak all together till it be- gins to take Colour ; add a little Flour and Milk, or Cream ; fimmer half an Hour, and fift it in a Sieve : You may add fcalded Parfley chopped very fine.

Sauce au Maquereau. Mackerel Sauce.

CCALD green Goolberries and Fennel ; chop the Fen- nel very fine, take a Bit of Butter rolled in Flour, Pepper and Salt, and add a little Veal Gravy, to reduce it to the Confidence of a white Sauce.

Sauce Remoulade. Horfe-radilh or Muftard Sauce.

IF you want it hot, ilice two Onions and fry them in Oil ; when they begin to colour add a Glafs of white Wine, as much Broth, two flices of Lemon, firft peeled, two Cloves of Garlick, a Laurel Leaf, Thyme, Bafil, and two Cloves ; boil a Quarter of an Hour, and fift in a Sieve ; add a chopped Anchovy and Capers, a Spoon- ful of Muftard, or Horfe-radifh reduced to a Marma- lade, Pepper and Salt : Warm without boiling.

This Sauce is made cold, with chopped Parfley, Chibol, Shallots, a Clove of Garlick, Anchovies and Capers, a Spoonful of Muftard, or Horfe-radilh fcraped very fine, a Spoonful of Oil, Vinegar, Pepper and Salt.

Sauce Polvrade. Sharp, or Pepper Sauce.

'Y'AKE a Bit of Butter, with diced Onions, Bits of

Carrots, Parfneps, half a Parfley Root, two Cloves

of Garlick, a Laurel Leaf, and two Cloves : foak all

together

PROFESSED COOK. 43

together till it takes Colour ; then add fome Cullis, half a Glafs of Vinegar and Broth, Salt and coarfe Pep- per ; boil it to the Confiftence of Sauces, fkim it, and lift it through a Sieve.

Sauce ffacbte. Minced Sauce.

COAK a Slice of Ham over the Fire ; when it catches a little mince it very fine, and put it into the fame Stew-pan with chopped Mulhrooms, Parfley, Chibol, and two Shallots ; add a Glafs of white Wine, as much Confommee, a little Salt and coarfe Pepper : limmer it to a Sauce Confiftence, fkim it well, and add a pounded Anchovy.

Sauce au Ba'm-Marie.

(See Page 2 for Inftrudtions.)

A Ccording to the Quantity of Sauce wanted, cut very