This purple fruit is, like the tomato, always cooked as a vegetable. It is like the brinjal of the East. It is hardly necessary to give special recipes for the dressing of aubergin...
Put a quart of milk to boil, and, when boiling, add half a pound of good rice. When the rice is nearly cooked, add a pennyworth of saffron, stirring it in evenly. This is excellent...
Take some long-shaped potatoes, peel them and smooth them with the knife. Cut them into very thin rounds. Heat the grease pretty hot, dry the slices of potato with a cloth, put the...
Ingredients: Fowl stock, ground rice, milk, butter. Put a tablespoonful of ground rice into a saucepan and gradually add half a pint of milk, boil it gently for twelve minutes in a...
Take the whites of six eggs and beat them stiff, doing first one and then another, adding to them three soup-spoonfuls of powdered sugar and three sticks of chocolate that you have...
Roll a lump of butter in flour, put it in a pan on the fire, and as it melts add pepper and salt. Stir it, and as it thickens add a little milk; let it simmer and keep on stirring...
Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat of fish. Take several oysters out of their shells and cook them in butter, a little chopped shallot, and th...
Put your sugar into the preserving kettle, turn in the quantity of cold water that you think will be sufficient to cover the fruit that is to be preserved in it. Beat the whites of...
Take a pound of apples and peel them. Cook them, and rub them, when soft, through a sieve to make them into a purée. Sweeten it well, and scent it with a scrap of vanilla; then let...
Take half a red cabbage of medium size, chop it very finely and put it in a pan; add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of s...
(Hommage à Sir Edward Grey) Gently boil a quantity of the very best green peas in good gravy; as the gravy becomes reduced, add, instead, butter. Do not forget to have put a lump o...
Chop up some cold chicken into small squares, mix with a thick white sauce, and let it heat. Put it on a hot dish and cover with fried onions. Put chipped potatoes at the ends of t...
Cut the meat into slices that are thin rather than thick. Mince two big onions and fry them till brown; then fry the slices till they are colored on both sides. Pour on them first...
There was a man in Ghent who loved mushrooms, but he could only eat them done in this fashion. If you said, "Monsieur, will you have them tossed in butter?" he would roar out, "No-...
Cook the ox tongue in stock or in meat extract and water. Make the hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and s...
About three pounds of fillet of beef roasted in a good hot oven for forty minutes; let it be rather underdone. Take three turnips, four good-sized carrots, cut them into jardinière...
One pound of fresh pork, one pound rump (flank) of beef, one pound rump of veal, two onions, one celery, four leeks, two or three carrots, two or three turnips, according to the si...
Simmer the cauliflowers till tender. Prepare a mince of veal and pork, and season it well with a little spice. Butter a mold and fill it with alternate layers of mince and of cauli...
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick tomato sauce. Decorate the dish quickly with thick rounds of tomato.
Mix in an earthern bowl half a pint of flour, five yolks of eggs, a coffee-spoonful of castor sugar, half pint of milk (fresh), adding a pinch of salt and of vanilla; then two ounc...
Put your saucepan on the table and break in it two eggs. Mix these with two dessertspoonfuls of flour. Add a pint of milk, and put it on the fire, stirring always one way. Let it c...
Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till the...
The _Panier d'Or_ is a hotel in Bruges, much frequented before the war by the English. Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together;...
When sprats are cheap, buy a good quantity, what in England you would call a peck. Do not either wipe or wash them. Take four ounces of saltpeter, a pound of bay salt, two pounds o...
Boil the cabbages in salted water till tender. Chop them up. Brown an onion in butter, and add the cabbage, salt, pepper, and a little water. Slice some potatoes thickly, fry them,...
10 leaves of gelatine, well melted and sifted. 1 pint cream, _well beaten_. 3-1/2 sticks of chocolate melted with a little milk. Mix all the ingredients together and put them in a...
Take half a pint of good Burgundy wine, put it to boil with two cloves, and a dust of mixed spice, sweeten to taste with some powdered sugar. If you like add a quarter of the quant...
Fry the pieces of rabbit, adding three onions, two medium potatoes, half a glass of beer, a little water or stock, pepper and salt. Let it all bake gently in an earthenware pot for...
Twenty yolks of eggs, five whites of eggs, a pound and a quarter of sugar, one pint of sweet cream or rich milk, a sherry glass of cognac, one cup of melted butter, a little pounde...
Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze, Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, white sauce. Blanch as many sweetbreads as you r...