French Dishes

Ingredients

• six ounces of boiled codfish from which you have removed the bones
• two pounds of boiled codfish
• four ounces of american cheese
• four ounces of wood-ashes
• three wineglasses of sherry
• two tablespoonfuls of cream
• two quarts of consomme
• a pint of bechamel sauce
• a quart of water
• a tablespoonful of oil
• a clove of garlic
• a tablespoonful of flour
• a piece of toast
• a tablespoonful of vinegar
• a teaspoonful of chervil
• a pint of sauce allemande
• a pound of very good butter
• a pinch of salt
• a pint of brandy
• half their height of very hot lard
• four dozen snails
• one out
• three shallots
• 65 three sherry-glasses of white wine
• three eggs in a tablespoon- ful of milk
• ten min- utes
• 66 french dishes
• one shell
• two shallots
• one half
• three live terrapins into boiling water
• two terrapins weighing about six to seven pounds
• seven pounds
• 67 drain
• three quarters of an hour
• four yolks of eggs
• vinegar
• salt
• pepper
• nutmeg

Directions

1. together, adding six ounces of boiled codfish from which you have removed the bones ; mix your fish well with your other ingredients, form into balls about the size of a very small apple, roll them lightly and evenly in flour ; fry them on both sides in about half their height of very hot lard, drain off the grease, and serve them very hot.

2. 170. Codfish au Gratin. Take two pounds of boiled codfish, from which you have removed the bones, put in a dish with half a pint of bechamel sauce (Art. 83), in which you have mixed four ounces of American cheese. Sprinkle it on top with bread-crumbs and a little melted butter, and send to the oven until colored a bright yellow. Serve. You may, instead of the cheese, mix some chopped mushrooms with your fish. Other boiled fish may be prepared in the same manner.

3. 171. Snails a la Provengale. Take four ounces of wood-ashes, which put in a cloth, and tie securely. Then place in a saucepan with about a quart of water, and boil fifteen minutes. Wash well four dozen snails, and put them in your saucepan, and boil them about fifteen minutes. Then take one out, and try with a larding-needle if you can remove it easily from its shell, and, if so, drain the snails, and take them out of their shells. Put into a saucepan on the fire a tablespoonful of oil, half a dozen mushrooms chopped very fine, some parsley, a clove of garlic, three shallots, all chopped fine, salt, a little red pepper, and a very little nutmeg. Add a tablespoonful of flour, and moisten with

4. three sherry-glasses of white wine, and, as soon as your sauce begins to boil, add your snails, and boil gently for thirty minutes. Your sauce must be thick. Mix the yolks of three eggs in a tablespoon- ful of milk, and add to your sauce when it has ceased boiling. Put a snail in each shell, and enough sauce to fill each one. Sprinkle bread- crumbs on top, send to the oven for about ten min- utes, and serve.

5. 172. Clams on Toast. Take fifty clams and roast them very slightly, after which take them out of their shells, chop them fine, and, with all their juice, which you have carefully preserved, pu.t them into a saucepan with a little butter, and stew for a few moments. Just before serving, season them with a little red pepper and a very little Tobasco pepper. First serve to each person a piece of toast, and then the clams to be poured over the toast.

6. 173. Soft Clams steamed. Put some boiling water in a saucepan, in the bottom of which lay a brick. Put fifty soft clams in a pan, or in some utensil which may be placed inside your saucepan, and on top of the brick, so that the water shall not touch the clams. Boil quickly about five minutes, covering the saucepan with a lid. Then, if your clams are done, serve them in their shells, with a sauce separately, composed of a little chopped shal- lot, a little melted butter, salt, pepper, and a little vinegar or the juice of a lemon.

7. 174. Clams au Gratin. Prepare exactly as for oysters au gratin (Art. 150).

8. 175. Mussels a la Mariniere. Take fifty mussels in their shells, remove the black, stringy spe- cies of moss attached to them, put them in a covered saucepan on the fire, with about a quarter of a glass of water ; toss them for three or four minutes in the saucepan, or until the shells are opened, then drain them, remove one shell of each, leaving the mussel in the other half, and serve them in the following sauce : Chop fine two shallots, which put in a sauce- pan on the fire, with a tablespoonful of vinegar, re- duce one half, and add a teaspoonful of chervil and tarragon chopped fine ; boil for a moment, then add half a pint of sauce Allemande (Art. 81), and a sher- ry-glass of sherry.

9. 176. Stewed Terrapin a la Lucie. Drop three live terrapins into boiling water, and, if large, boil them three hours, or, if moderate sized, two hours and a half. Then pick them, throwing away all of the intestines, heart, head, and most of the feet ; also be very particular to cut out the gall, which will be found in the middle of the liver, and throw it away. Scrape out all the fat and meat sticking to the shells, and put into a saucepan with half a pound of very good butter, a good deal of salt, and cayenne pepper. Simmer over a slow fire for about two hours. Wine may be added, according to taste, after the terrapin is served.

10. 177. Stewed Terrapin a la Maryland. Pick and clean, as the foregoing, two terrapins weighing about six to seven pounds. Boil them in some water with a little salt for about twenty minutes.

11. Drain them, cut them in moderate-sized pieces, and put them in a saucepan with enough cream to cover them, a pinch of salt, pepper, nutmeg, and three wineglasses of sherry. Simmer gently for three quarters of an hour. Mix four yolks of eggs with two tablespoonfuls of cream, add them to your ter- rapins, and serve very hot.

12. 178. Stewed Terrapin (another manner). Pre- pare your terrapins as the foregoing, add to them half a pint of brandy, touch it with a lighted match, let it burn, and serve.

13. 179. Glaze. Put two quarts of consomme- (Art. 1) in a saucepan on the fire. Reduce it by very gen- tle boiling until it becomes the color of chocolate. Put it in a bowl on the ice, and keep it until needed.

Nutrition, whole recipe (rough)

Counts 16 of 22 ingredients. The other 6 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Lard	1 tbsp (12.8g)	115
Cheese	1 oz (28g) cheddar	113
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Codfish	not in our table	0
Sauce	not in our table	0
Water	not in our table	0
Chervil	not in our table	0
Brandy	not in our table	0
Snail	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.