Ioo French Dishes

Ingredients

• two wineglasses of sherry
• three pints of consomme
• three ounces of gelatine
• two wineglasses of madeira
• four pounds of a knuckle of veal
• two pounds of the lean part of a shin of beef
• three quarts of consomme
• a pint of spanish sauce
• a tablespoonful of chopped parsley
• an ounce of butter
• a pinch of pepper
• a tablespoonful of chicken farce
• a wineglass of sherry
• a pint of sauce supreme
• a pound of rice
• a pinch of salt
• an ounce of butter to your rice
• a pound of bacon in small pieces
• a pound of salt pork
• a pint of white sauce
• a handful of capers
• a tablespoonful of tar- ragon vinegar
• two young chickens as
• two cloves
• two bay- leaves
• six truffles
• six mush- rooms
• four very tender chickens
• three truffles chopped very fine
• four incisions on the top of each fillet
• three sherry-glasses of consomme
• eight chopped truffles
• eight thighs of the foregoing
• two bay-leaves
• two branches of thyme
• two pepper-corns
• two chickens
• one side
• two dozen little onions
• two dozen oysters
• four eggs
• two onions
• two pepper- corns
• two calf's feet
• parsley
• pepper
• salt
• nutmeg
• cloves
• thyme
• vinegar

Directions

1. salt, pepper, and nutmeg, and half a pint of Spanish sauce (Art. 80). Chop a dozen mushrooms very fine, boil five minutes longer, and, just before serving, add a tablespoonful of chopped parsley, which mix with your sauce, and serve very hot.

2. 272. Chicken a la Financiere. Prepare two young chickens as for a fricassee, put them in a frying- pan with an ounce of butter. When beginning to color, remove them from the frying-pan and place them in a saucepan with half a pint of Spanish sauce (Art. 80), two wineglasses of sherry, a pinch of pepper, salt, and nutmeg, several branches of parsley, inclosing two cloves, a little thyme, and two bay- leaves, and tie all together. Boil for about thirty- five minutes. Cut in pieces six truffles, six mush- rooms, a sweet-bread tossed in a little butter, a dozen chickens' kidneys, let the sauce boil up again, and serve.

3. 273. Supreme de Volaille. Take four very tender chickens, cut the skin which covers the breast, so as to remove the fillets. Pass the point of a knife between the breast-bone and the fillet as far as the wish-bone, then remove the fillet entire, without tear- ing it, and proceed the same with the other fillets. Place them on a table, and open them carefully, dividing the large fillets from the small ones (those underneath), but not separating them, and introduce between each fillet a tablespoonful of chicken farce (Art. n), with which you have mixed three truffles chopped very fine ; make three or four incisions on the top of each fillet, moisten lightly with a little

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5. white of egg, decorate the top with thin slices of truffles cut in the form of small cockscombs ; again moisten lightly with white of egg, place the fillets in a saucepan, adding a wineglass of sherry, half an ounce of butter, three sherry-glasses of consomme (Art. i), put the lid on your saucepan, and boil gently ten minutes. Serve them in half a pint of sauce supreme (Art. 99), to which you have added about eight chopped truffles.

6. 274. Chicken a la Toulouse. Take the eight thighs of the foregoing, and put them in a saucepan with some consomme (Art. 1), several branches of parsley, inclosing two bay-leaves, two branches of thyme, two cloves, two pepper-corns, and tie all to- gether ; also, add an onion and a carrot, cut in slices ; boil gently for about forty minutes, and, if sufficiently done, drain them, place them in a circle on a dish, and serve them with a sauce Allemande (Art. 81) in the center, to which you have added a dozen chopped mushrooms.

7. 275. Chicken with Rice. Clean and prepare two chickens, put them in a saucepan with enough consomme- (Art. 1) to cover them. After boiling forty minutes, drain them. Wash half a pound of rice and boil it for ten minutes, put it in cold water, drain it and moisten with a quarter of the liquid in which the chickens were cooked and which you have strained, add a pinch of salt, pepper, and nutmeg. Simmer gently for forty minutes, add an ounce of butter to your rice, mix all well together, place on a dish, and serve your chickens cut up in pieces on top.

8. I02 FRENCH DISHES.

9. 276. Chicken Saute au Chasseur. Clean and prepare two chickens, cut up in pieces. Cut half a pound of bacon in small pieces, and put on the fire, in a saucepan, for about five minutes ; add your chicken, and, when colored on one side, turn over on the other. When done, pour off all the grease in your saucepan, moisten your chicken with half a pint of Spanish sauce (Art. 80) and a claret-glass of white wine. Peel two dozen little onions, put them in a frying-pan with a little lard, and, when colored, add them to your chicken a moment before serving, with a pinch of pepper, salt, nutmeg, and a dozen mush- rooms cut in quarters. Remove all grease from your sauce, and serve.

10. 277. Boiled Fowl, Caper Sauce. Prepare and clean a fowl, pass a wooden skewer through the thighs, put it in a saucepan with half a pound of salt pork, and enough water to cover the chicken. Boil for an hour and a half, drain, put it on a dish, and pour over it half a pint of white sauce (Art. 84), to which you have added a handful of capers. Instead of capers you may add a tablespoonful of chopped parsley, or two dozen oysters, blanched and drained.

11. 278. Aspic de Foie Gras. Heat three pints of consomme (Art. 1), to which add three ounces of gelatine, a branch of tarragon, a tablespoonful of tar- ragon vinegar, and two wineglasses of madeira (or sherry). Simmer gently, and, when your gelatine is dissolved, remove your saucepan to the side of the range. Mix the whites of four eggs with a glass of cold water, and add them to your jelly, also the juice

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13. of a lemon ; stir until thoroughly mixed. Simmer gently at the side of the range for half an hour, then strain through a flannel several times, or until per- fectly clear. Take a round mold with a hole in the middle, place it on the top of some cracked ice, and pour in the bottom a few tablespoonfuls of jelly. When stiff, decorate it with truffles and the whites of hard-boiled eggs, cut in any fancy form which pleases you, then put on top another layer of jelly, let it stiffen, then add a layer of pate de foie gras cut in pieces, then another layer of jelly, and so on, in the same manner, until your mold is filled, then put it on the ice for an hour. Then turn out your jelly on a dish, and put in the middle a sauce remoulade (cold, Art. 109), or sauce ravigote (cold, Art. 112), or sauce tartare (114). Instead of pate de foie gras, slices of cold chicken, turkey, sweetbreads, or lobster may be used. The receipt for this jelly is given as it is generally made in this country, where gelatine is much used.

14. 279. Aspic (another manner of making it). Cut in slices two onions and a carrot, put them in a saucepan on the fire, with two cloves, two pepper- corns, two bay-leaves, a branch of thyme, a few very thin slices of ham on top, four pounds of a knuckle of veal, two pounds of the lean part of a shin of beef, half a glass of water, and the remains of cold chick- en or turkey. When beginning to color, moisten with three quarts of consomme (Art. 1), add two calf's feet, which you have boiled ten minutes in boiling water. Simmer very gently for four hours,

Nutrition, whole recipe (rough)

Counts 19 of 22 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Butter	1 tbsp (14g)	102
Oyster	6 medium (84g)	81
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
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
Thyme	1 tsp dried (1.4g)	4
Vinegar	1 tbsp (15ml) distilled	3
Capers	1 tbsp (9g) drained	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Veal	not in our table	0
Sauce	not in our table	0
Truffle	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.