EGGS, MACARONI, SALADS, ETC

463. Poached Eggs with Wine Sauce.

Poach ten eggs, which place on toast and cover with a sauce Allemande (Art. 81) to which you have add- ed a wineglass of sherry.

464. Eggs a la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce ; season highly with salt and pepper, mix all well together, add a table- spoonful of capers, and place on top a dozen cold hard-boiled eggs cut in two.

465. Eggs with Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast, and cover with a sauce Mayonnaise (Art. xi3).

466. Eggs a la Huguenot. Put a glass of consomme (stock, Art. 1) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs, sprinkle them with salt and pep- per, send them to a moderate oven for about six or seven minutes, and serve ; your eggs must be soft.

467. Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream; beat them well, strain them, and put them in eight little tin molds which you have buttered ; then place these in a pan containing water; send to the oven, and, when the eggs are sufficiently consistent to turn out of the molds, serve very hot. You may serve with this dish, if desired, a sauce bechamel (Art. 83).

468. Eggs a la Jardiniere. Peel and cut in small pieces two onions, which put in a saucepan on

158 FRENCH DISHES.

a gentle fire, with two ounces of butter, a little salt and pepper ; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold ; then beat up well with the foregoing ingredient six eggs. Pour all to- gether on a dish, and send to a moderate oven for about six or seven minutes, and, when well colored on top, serve.

469. Poached Eggs with Puree of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt ; after boiling a few moments, drain it and press through a sieve ; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; when beginning to color slightly, mix well with your sorrel two sherry- glasses of consomme (stock, Art. 1) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of wa- ter or milk ; poach eight eggs, place them on top of your puree of sorrel, and serve.

470. Aspic with Eggs. Prepare some aspic (Art. 278), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham ; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly, and, when cold, continue with alter- nate slices of ham, jelly, and eggs, until your mold is filled, which, if hollow in the center, fill with either

EGGS, MACARONI, SALADS, ETC. I59

some of the jelly cut in small pieces, or a cold sauce remoulade (Art. 109).

471. Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt, and nutmeg, and the yolks of three eggs ; mix all well together and send to the oven ; when beginning to color, break on top of this mixture eight eggs, sprinkle some grated Parmesan cheese on top, and, when the eggs are done, serve immediately.

472. Eggs a la Lyonnaise. Cut two onions in small pieces, put them in a saucepan on a very gentle fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; when colored, add to them a gill of bechamel sauce (Art. 83) and twelve hard-boiled eggs cut in round slices ; pour all to- gether in a dish, cover with bread-crumbs and a very little melted butter ; send to the oven, and, when col- ored a light brown, serve.

473. Eggs a la Portugaise. Divide five hard- boiled eggs in two, cutting them through their length ; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture ; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg ; fill each half of your white of egg with the foregoing paste, giving to it the form of a whole egg ; dip each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and serve plain or with a tomato sauce (Art. 90).

160 FRENCH DISHES.

474. Eggs en Turban. Cut ten hard-boiled eggs in two around the middle ; make a farce as in the preceding article ; take the end, about five inches in length, of a round loaf, which place in a buttered- pan, with half of your farce arranged in a circle around it ; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce ; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs, and send to the oven for about thirty-five minutes. See if your farce is firm, remove the round of bread in the middle, also the buttered paper ; pour in the middle a sauce bechamel (Art. 83), to which you have added a tea- spoonful of chopped parsley, and serve.

475. Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce (Art. 84), to which add a teaspoonful of anchovy sauce and the juice of a lemon ; poach eight eggs, pour the sauce over them, and serve.

476. Poached Eggs with Anchovy Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze (Art. 179) ; poach eight eggs, place each egg on a piece of toast, and serve very hot.

477. Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce (Art. 81), to which add a teaspoonful of curry paste ; serve them with a border of boiled rice, or the rice in the center and the eggs and sauce around it.

EGGS, MACARONI, SALADS, ETC. 161

478. Omelette (plain). Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or frying- pan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve imme- diately.

479. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley.

480. Omelette with Cheese. Prepare as for plain omelette (Art. 478), adding to the eggs, before putting them in the pan, two ounces of grated Ameri- can cheese, or equal parts of American and Par- mesan cheese.

481. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt. Finish as for plain omelette (Art. 478).

482. Omelette with Peas. Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas, from which you have drained all moisture, and finish as for plain ome- lette (Art. 478).

483. Omelette with Asparagus Tops. Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water,

1 62 FRENCH DISHES.

with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs, and finish as for plain omelette (Art. 478).

484. Omelette with Sorrel. Clean and wash well two handfuls of sorrel, press out all the moisture, chop it very fine, and put it in a frying-pan on the fire, with two ounces of butter, for about five minutes. Beat up twelve eggs with a little salt and pepper, add them to your sorrel in the pan, and finish as for plain omelette (Art. 478).

485. Omelette with Tomatoes. Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes — if canned tomatoes, drain off the liquid from them. Put two ounces of butter in an omelette-pan (or fry- ing-pan), add your eggs, and finish as for plain ome- lette. You may pour a little tomato sauce (Art. 91) around your omelette.

486. Omelette with Mushrooms. Put half a pint of Spanish sauce (Art. 80) and a wineglass of sherry in a saucepan on the fire. Reduce ons half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs (for a moment only, so as to mix the whites and yolks) with a little salt, pepper, and nutmeg. Put two ounces of butter in an omelette- pan (or frying-pan), and, when melted, add your eggs. When beginning to thicken, take out the mushrooms with a spoon from your sauce and place them on your omelette, which fold in two, and serve, with your sauce poured around it.

487. Omelette with Kidneys. Cut in pieces

EGGS, MACARONI, SALADS, ETC. 163

six sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nut- meg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consomme (stock). Boil ten minutes, and finish as for plain omelette (Art. 478).

488. Omelette with Chickens' Livers. Cook six chickens' livers, as the kidneys in the foregoing, and finish as for plain omelette (Art. 478).

489. Omelette with Smoked Beef. Chop fine four ounces of smoked beef, to which add twelve beat- en eggs, and finish as for plain omelette (Art. 478).

490. Omelette with Ham. Chop fine four ounces of lean ham, to which add twelve beaten eggs, and finish as for plain omelette (Art. 478).

491. Spanish Omelette. Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a table- spoonful of chopped parsley ; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the ome- lette in two, and serve plain, or with a tomato sauce (Art. 90) around it. You may also add to the ome- lette a little green pepper and a few mushrooms cut in slices.

1 64 FRENCH DISHES.

492. Macaroni with Cream. Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gru- yere cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve.

493. Macaroni a l'ltalienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a sauce- pan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently ; add two ounces of grated Parmesan cheese and the same of Gruyere cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve.

494. Macaroni a la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyere cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot.

EGGS, MACARONI, SALADS, ETC. 165

495. Macaroni a la Napolitaine. Put two

pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consomme (Art. 1), and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve. The veal is sometimes served on a dish, the macaroni on top.

496. Baked Macaroni. Prepare the macaroni as for macaroni with cream (Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter. Send to a mod- erate oven, and, when colored a light brown, serve.

497. Spaghetti. Boil a pound of spaghetti in three quarts of water and a little salt. Boil gently until quite tender. Peel and chop fine two cloves of garlic, put them in a saucepan with four tablespoon- fuls of oil ; when very lightly colored, moisten with a quart of tomato sauce (Art. 90), two pinches of salt, the same of pepper, and a little nutmeg ; then add your spaghetti. Put it at the side of the range to simmer gently for half an hour, and serve very hot.

498. Risotto Napolitaine. Cut a medium- sized onion in small pieces, which put in a saucepan, with an ounce of butter, on a moderate fire, for about fifteen minutes, or until colored lightly. Wash

1 66 FRENCH DISHES.

a pound of rice, blanch it for ten minutes in boiling water, then put it in cold water for a moment, drain, put it in a saucepan at the side of the range, with your onions, and a quart of consomme (stock, Art. i), simmer gently about fifty minutes, add three ounces of butter, the same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne. Stir all well together, boil for a few moments, and serve very hot.

499. Risotto Hongroise (Hungarian dish. Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauli- flower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles. Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens, which you have cut in quarters and sea- soned with salt. Put the cover on the saucepan, and stew very slowly for an hour. Do not stir with a spoon, but shake the pan from time to time. Serve with this dish some grated Parmesan cheese.

500. Risotto a la Finne. Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams with their juice. Season with pepper. Cover the saucepan, and stew very slowly three quarters of an hour. Do not stir with

EGGS, MACARONI, SALADS, ETC. 167

a spoon, but shake the saucepan at intervals. Serve with grated Parmesan cheese.

501. Salad of Beans. Put in a bowl three pints of cold boiled string-beans (which cut in pieces about an inch long) and an onion cut in very thin slices ; add two tablespoonfuls of chopped parsley, six tablespoonfuls of oil, two of vinegar, and a pinch of salt and pepper. Mix all well together, and serve. You may also make a salad of white beans in the same manner, except that the onion must be cut in very small squares. White beans and green beans may also be mixed together in a salad.

502. Salad of Lentils. Proceed exactly as for the foregoing.

503. Salad of Cauliflower. Prepare exactly as for salad of beans (Art. 501).

504. Salad of Celery-Roots. Boil about a dozen celery-roots in water, and a little salt ; when tender, drain, and let them become cold. Cut them in pieces, mix well together six tablespoonfuls of oil, two of vinegar, some pepper and salt, which add to your celery, stirring all well together, and serve. You may also make a salad of equal proportions of celery, cold boiled potatoes, cut in slices, and cold beets, also cut in slices.

505. Potato Salad. Chop fine a dozen cold boiled potatoes, also a medium-sized onion, and a teaspoonful of chervil. Put in a bowl ten table- spoonfuls of oil and two of vinegar ; season with

^8 FRENCH DISHES.

pepper and salt, mix all well together, add your po- tatoes, chervil, and onion, stirring all thoroughly- together, and serve.

506. Salad a la Macedoine. Cut two carrots with a vegetable-cutter, or in small pieces with a knife, the same quantity of potato, cut in the same manner, an equal proportion of green peas, string- beans, a beet cut in pieces, and small ends of cauli- flowers. Boil each separately in water, with a little salt added. When perfectly cold, add an equal pro- portion of celery cut in small pieces. Make a dress- ing composed of six tablespoonfuls of oil, two of vinegar, pepper and salt, and serve with your vege- tables, all well mixed together. You may, instead of the above, serve the vegetables with a sauce May- onnaise.

507. Salad of Herring a l'Allemande. Take four cold boiled potatoes, two cold beets, two raw apples, three pickles, all cut in very small pieces of equal size, also three herrings, which you have pre- viously soaked in water for twelve hours, changing the water several times, add a tablespoonful of chopped parsley, and mix all together, with eight tablespoonfuls of oil, one tablespoonful of vinegar, season with pepper, salt, and a little nutmeg, and serve.

508. Parisian Salad. Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery, both cold, and cut in small pieces. Mix the yolks of four hard-boiled eggs with two tablespoonfuls of anchovy sauce, press through

EGGS, MACARONI, SALADS, ETC. 169

a sieve, add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two pinches of salt, two of pepper, and the whites of your eggs cut in pieces. Stir all well together, and serve.

509. Italian Salad. Take four cold boiled potatoes, the same of cold beets, six pickles, four anchovies, and the cold boiled fillets of two floun- ders, all cut in small pieces ; add a little salt to your vegetables. Mix together three tablespoonfuls of oil, one and a half of vinegar, season with pepper, add them to the foregoing ingredients, with an ounce of capers. Put a Charlotte-Russe mold in a bowl sur- rounded by cracked ice, fill the bottom of your mold with the whites of hard-boiled eggs cut in pieces, some capers, or truffles, dipping them in some meat jelly (Art. 278) before it has quite stiffened. Then pour into your mold some liquid jelly, about half an inch in depth ; add to your vegetables about half a pint of liquid jelly, and, when beginning to stiffen, put them in your mold, which put on the ice for an hour. Dip your mold in a little warm water, turn out your salad, and serve, garnished with hard-boiled eggs cut in two.

510. Russian Salad of Truffles. Chop four dozen truffles, which put in a saucepan on the fire, with a wineglass of sherry, for five minutes. When cold, put them in a bowl, with a tablespoonful of oil, a pinch of pepper and salt, a teaspoonful of chopped tarragon, and the same of parsley. Mix all well to-

I70 . FRENCH DISHES.

gether, and cover them with a sauce Mayonnaise (Art. 113).

511. Salad a la Toulouse. Chop ten truffles very fine, and the bottoms of four cold boiled arti- chokes, from which you have removed the furze at- tached to them, also the leaves, and chop them rather fine. Mix with two teaspoonfuls of mustard, eight tablespoonfuls of oil, two of vinegar, and the yolks of ten hard-boiled eggs. Arrange your chopped truffles and artichokes in layers in a salad bowl, mixing with each layer some of the hard-boiled eggs with their dressing. Then stir all thoroughly together, and serve.

512. Chicken Salad. Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews. Put it in a bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt. Take four heads of lettuce, wash them, re- move some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art. 113), spreading it over smoothly with the blade of a knife. Cut three hard- boiled eggs in quarters, place them with the hearts of the lettuce around your salad. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives, from which you have removed the pits.

513. Lobster Salad. Take about a pound of the meat of cold boiled lobster, chop it fine, and

EGGS, MACARONI, SALADS, ETC. 171

finish as for chicken salad (Art. 512). If there is coral in your lobster, wash it, dry it on a cloth, chop it rather fine, and with it sprinkle the top of your salad.

514. Cold Slaw. Cut two pounds of raw cab- bage in long thin strips, and serve with a sauce May- onnaise (Art. 113).

515. Cheese Biscuits. Take a quarter of a pound of flour, the same of butter, and also of grated Parmesan cheese, add a little cayenne pepper and salt. Work all well together with the hand, roll the paste thin, cut it into biscuits, and bake in the oven.

516. Ramequins. Put in a saucepan on the fire two ounces and a half of butter, with half a glass of water. When boiling, add three ounces of flour, stirring constantly with a wooden spoon, until the paste becomes firm ; remove it from the fire, and, when it has ceased boiling, stir into it, as rapidly as possible, three eggs, one by one, then add an ounce of grated Parmesan cheese, mixing it well with your other ingredients. Lift out some of your mixt- ure with a spoon, drop it on a pan, forming it into small balls about the size of a nut, and brush them with beaten egg. Cut an ounce of Gruyere cheese into as small pieces as possible, sprinkle them on top of your balls, which send to a gentle oven, and, when firm and well colored, serve.

517. Cheese Straws. Take half a pound of flour and make a hollow in the center, in which put