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Company Dishes
SOUP A LA HOLLANDAISE-- Peel three carrots and an equal number of turnips and cucumbers; scoop these out into the shape of small olives, and, after blanching them, boil them in two quarts of good strong blood of veal. When the vegetables are done, remove the soup from the fire, and mix with a leason of eight yolks of eggs, half a pint of cream, a pat of butter, and a little sugar; set the season by stirring the soup over the fire, and then pour it into the soup tureen, containing about a half pint of young peas boiled green, and an equal proportion of French beans cut into diamonds, and serve. CROQUETTE DE SAUMON AUX PETITS POIS (Croquette of Salmon with Green Peas) --Boil a piece of salmon; when it is cooked, let it get cold; be very careful and remove all the bones; cut fine, have some allemande well reduced; put your salmon in it, and add salt and red pepper to suit taste; let it cook for three or four minutes, and then remove from the fire-make your croquettes in any shape to suit your fancy-roll them in eggs and crumbs, and then fry in hot grease. Have your peas hot and nicely seasoned; put them on the dish and put the croquettes on top-serve.
BEUF A LA MODE--Have a nice piece of "round of beef." Also some very nice larding pork, which cut in half inch squares. Hash some shallots or onions, parsley and thyme very fine, and mix thoroughly. Put the larding pork into it, and then take a larding needle and insert the pork into different parts of the beef. Now put the beef into a saucepan with some spare pork and a little clean grease, and put it on a quick fire. Let it get brown all over. Then put some good consomme in, enough to about half cover it. Add a glass of brandy, and cover well, and let it boil for a few minutes; then put it in a hot oven. Have some carrots and turnips cut in small pieces and some very small onions (whole). When your beef is nearly cooked, put in your vegetables. When you think the beef is done, strain the gravy, and take off the grease; then return to the beef and vegetables. It will take four or five hours to cook beuf a la mode.
SALMIS DE VENAISON (Venison Hash)--The breast of a young deer is to be preferred above all. Cut it into small square pieces; put into a saucepan with about two tablespoonfuls of flour, a little bacon cut in small squares, and a few shallots. Let the whole simmer until of a nice color; then add about one pint of claret wine, the tenth part of stock, and bunch of parsley, thyme, sage (bay leaves), tied together. Let it simmer on a slow fire about one hour. Before serving, you must be careful to remove all the grease. Serve with toast, fried in butter, around the dish.
CROQUETTES DE VOLAILLES (Chicken Croquettes)--Boil a fowl, put in broth, salt, pepper, carrot, an onion with two cloves, a root of parsley, and leaf of laurel. After cooking let it cool, then take the bones out, and cut the meat in small square pieces. Reduce your broth, with which you make a sauce thick enough. Add to it a few spoons of cream and some nutmeg. Put your little square pieces to cook fifteen or twenty minutes with it. You can add one fowl's liver and a few mushrooms; cut also as said for the meat above. Thicken your preparation with a few yolks of eggs. Pour it out on a plate to cool. When clod, divide it in equal parts which you soak, the one after the other, in beaten eggs. Then roll your croquettes in very white bread crumbs and give them the form you choose; a cork, a pear, a chicken, etc. Throw them in the fat hot enough for frying, and as soon as they have a nice color, take them out. Let them drain and then arrange them on a plate and serve.
CALVES BRAINS STEWED--Take the strings from half a dozen calves' brains; let them drain in cold water for about one hour. Render a little bacon in a saucepan with a few sliced carrots and onions mixed, some parsley, thyme, bay leaves, etc. When they have simmered a little while add half a bottle of claret wine, with a little salt and a whole pepper. As soon as it commences to boil, add the brains; let them boil about twenty minutes on a slow fire, then take them out, bind the liquid with a little flour and butter mixed and already cooked. Let it reduce until only about half the quantity is left, then strain through sieve; put it into a saucepan with some bacon cut in small squares, about two dozen small onions, a few mushrooms and the brains. Let them simmer about twelve or fifteen minutes, then serve them on a dish garnished with toast fried in butter, and dressed with chopped pickles.
HAM CROQUETTES--Chop the ham very fine, and season with pepper or mustard. With a little flour in hand, make up small balls and dip in beaten egg, roll in crumbs of bread or cracker and fry to a light brown in hot lard.
MAYONNAISE DRESSING--Put the yolks of two eggs in a deep dish with a little salt and white pepper, into these stir briskly some olive oil, which must be added very gradually, and alternated every little while with a few spoonfuls of vinegar. This dressing should have an agreeable flavor and a rather stiff consistency.
TO COOK TERRAPIN IN CHAFING DISH, MARYLAND STYLE--First cut their heads off, then place them in a pot of boiling water. Let them boil until the shell begins to peel, then take off the top of the shell (which will come off very easily if boiled enough), remove the gall, sand bag and entrails; the balance is good. Place it in a chafing dish with spirit lamp under it (on your dinner table), season with best red pepper, salt and the best butter, one-fourth to half a pound. Add a glass of Madeira, let it simmer for half an hour, but it must be stirred all the time.
EGG-PLANT (Stuffed).--Take half a dozen egg-plants ; split them in two lengthwise and scoop out the interior until only a mere shell is left; salt these and let them drain. Chop the interior of the egg-plants with three onions; then render them with butter; add some chopped mushrooms and parsley, and a few crumbs of fresh bread, season well with salt, pepper and nutmeg; then bind with yolks of half a dozen eggs. Fill the body of the egg-plant with this stuffing; cover them with a few bread crumbs, put them into a roasting pan and wet them with a little sweet oil; then into a quick oven for about ten or fifteen minutes, to give them a nice color. When served you may have a little Madeira sauce, separate, or on the dish.
TOMATO OMELETTE--Skin two or three tomatoes; cut them in slices; fry them in butter; beat up some eggs to make the omelette; season with salt and pepper; warm some butter in a pan; put in the eggs, stirring well to keep them from adhering; mix in your tomatoes, and turn out the omelette on a plate, doubling it in two. Another nice way is to roll up the tomatoes in the omelette, and serve with tomato sauce. This according to taste.
POTATOES IN SALAD--Butter, vinegar, salt, pepper and chopped parsley. Slice hot potatoes and turn them into a frying pan in which there is a little butter. When fried take them off, and spread over them the parsley mixture and serve.
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