Domestic French Cookery, translated from Sulpice Barué by Miss Leslie

About this eBook

Author

Barué, Sulpice

Title

Domestic French Cookery, 4th ed.

Credits

Produced by Julia Miller and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking, French

Category

Text

eBook-No.

34837

Project Gutenberg

https://www.gutenberg.org/ebooks/34837

Release Date

January 3, 2011

Copyright

Public domain in the USA.

Contents

1. 1.DOMESTIC FRENCH COOKERY, CHIEFLY TRANSLATED FROM SULPICE BARUÉ.
2. 2.PREFACE.
3. 3.CONTENTS.
4. 4.PART THE FIRST. — SOUPS. — BEEF SOUP. — CONSOMMÉ, OR JELLY SOUP. — PEASE SOUP. — MACCARONI SOUP. — CHESTNUT SOUP. — ALMOND SOUP. — LOBSTER SOUP. — OYSTER SOUP. — GREEN PEAS SOUP. — GRAVIES, OR ESSENCES. — BROWN GRAVY. ( Jus. ) — WHITE GRAVY. ( Coulis. ) — ESSENCE OF GAME. — TO CLARIFY GRAVIES, OR ESSENCES — VELOUTÉ, OR VELVET ESSENCE. — SAUCES, &c. — BECHAMEL. — ANOTHER BECHAMEL. — DRAWN BUTTER. — MELTED BUTTER— another way . — COLD SAUCE FOR FISH. — SAUCE FOR VEGETABLES—SUCH AS ASPARAGUS, &c. — PUNGENT SAUCE. ( Sauce Piquante. ) — ANCHOVY SAUCE—FOR FISH. — CURRY SAUCE. — TOMATA SAUCE. — CUCUMBER SAUCE. — BREAD SAUCE. — SAUCE ROBERT. — SHALOT OR ONION SAUCE. ( Sauce Ravigote. ) — UNIVERSAL SAUCE. — LOBSTER SAUCE. — SPINACH FOR COLORING GREEN. — GARLIC BUTTER. — HAZELNUT BUTTER. — LARDING.
5. 5.PART THE SECOND. — MEATS. — VEAL À LA MODE. — VEAL CUTLETS. — BLANQUETTE OR FRICASSEE OF VEAL. — GODIVEAU. — CALVES’ LIVER BAKED. — CALVES’ LIVER FRIED. — VEAL KIDNEYS. — GRILLADES. — LIVER CAKE. — SIRLOIN OF BEEF. — STEWED BEEF. — BEEF STEAKS. — BEEF À LA MODE. — ROASTED HAM. — FRIED HAM, WITH TOMATAS. — ROASTED TONGUE. — BAKED TONGUE. — POTTED TONGUE. — LEG OF MUTTON WITH OYSTERS. — CUTLETS À LA MAINTENON. — PORK CUTLETS. — LARDED RABBIT. — RABBITS IN PAPERS. — PILAU. — VEAL SWEETBREADS.
6. 6.PART THE THIRD. — GAME AND POULTRY. — A SALMI. — COLD SALMI. — RAGOOED LIVERS. — A FINE HASH. — MARINADE OF FOWLS. — FRICASSEE OF FOWLS. — FOWLS WITH TARRAGON. — A STEWED FOWL. — CHICKENS IN JELLY. — PULLED CHICKENS. — STEWED TURKEY, OR TURKEY EN DAUBE. — ROASTED TURKEY. — POTTED GOOSE. — DUCKS WITH TURNIPS. — A DUCK WITH OLIVES. — A DUCK WITH PEAS. — TURKEY PUDDINGS. — BAKED PIGEONS, OR PIGEONS À LA CRAPAUDINE. — BROILED PIGEONS. — PIGEONS PEAR-FASHION. ( Pigeons au Poire. ) — PIGEONS WITH PEAS. — ROASTED PARTRIDGES. — PARTRIDGES WITH CABBAGE. — A PARTRIDGE PIE. — ROASTED PHEASANTS. — BROILED QUAILS. — ROASTED PLOVERS.
7. 7.PART THE FOURTH — FISH. — STEWED SALMON. — ROASTED SALMON. — BROILED SALMON. — SALT COD-FISH. — BROILED FRESH MACKEREL. — BROILED FRESH SHAD. — HASHED FISH. — LOBSTER PIE. — OYSTER LOAVES.
8. 8.PART THE FIFTH. — VEGETABLES. — STEWED LETTUCE. — STEWED SPINACH. — STEWED CUCUMBERS. — STEWED BEETS. — STEWED CARROTS. — STEWED CABBAGE. — STEWED PEAS. — STEWED BEANS. — STEWED ONIONS. — ONIONS STEWED IN WINE. — STEWED MUSHROOMS. — STEWED POTATOES. — STEWED POTATOES WITH TURNIPS. — ASPARAGUS WITH CREAM. — POTATOES STEWED WHOLE. — FRIED POTATOES. — FRIED CAULIFLOWER. — FRIED CELERY. — BROILED MUSHROOMS. 71-* — STUFFED CABBAGE. ( Choux farcis. ) — STUFFED POTATOES. — STUFFED CUCUMBERS. — STUFFED TOMATAS. — CAULIFLOWERS WITH CHEESE. — RAGOOED CABBAGE. — RAGOOED MUSHROOMS. — PURÉES. — PURÉE OF TURNIPS. — PURÉE OF CELERY. — PURÉE OF ONIONS. — PURÉE OF MUSHROOMS. — PURÉE OF BEANS. — PURÉE OF GREEN PEAS. — EGGS, &c. — BOILED EGGS. — FRIED EGGS. — STEWED EGGS. — STUFFED EGGS. — EGG SNOW. — PANCAKES. — OMELETS. — MACCARONI. — MACCARONI PIE. — BLANCMANGE IN EGGS.
9. 9.PART THE SIXTH. — PASTRY, CAKES, &c. — FRENCH PASTE. — PUFF PASTE. — CREAM TARTS. — ALMOND TARTS. — RISSOLES. — ALMOND CUSTARDS. — VANILLA CUSTARDS. — CHOCOLATE CUSTARDS. — COFFEE CUSTARDS. — TEA CUSTARDS. — RICE POTTAGE. — APPLE FRITTERS. — BREAD FRITTERS. — RICE CAKE. — POTATO CAKE. — SPONGE CAKE—CALLED IN FRANCE BISCUIT. — CROQUETTES. — MARGUERITES. — WAFERS. — GINGERBREAD.
10. 10.PART THE SEVENTH. — PREPARATIONS OF FRUIT, SUGAR, &c. — AN APPLE CHARLOTTE. — APPLE COMPOTE. — COMPOTE OF PEARS. — COMPOTE OF CHESTNUTS. — FRIED APPLES. — PEACH MARMALADE. — BRANDY PEACHES. — GOOSEBERRY POTTAGE. — FRUIT JELLIES. — PRESERVED PUMPKIN. — PRESERVED RASPBERRIES. — ORANGE JELLY. — CLARIFIED SUGAR, FOR PRESERVES, AND OTHER USES. — FRUIT IN SUGAR COATS. — BURNT ALMONDS. — PEPPERMINT DROPS — CHOCOLATE DROPS. — NOUGAT. — ORGEAT PASTE. — LIQUEURS. — NOYAU. — RASPBERRY CORDIAL. — ROSE CORDIAL. — QUINCE CORDIAL. — LEMON CORDIAL.
11. 11.PART THE EIGHTH. — MISCELLANEOUS RECEIPTS. — FRENCH COFFEE. — COFFEE WITHOUT BOILING. — CHOCOLATE. — FINE LEMONADE. — PUNCH. — CONVENIENT LEMONADE. — FRENCH MUSTARD. — POTATO FLOUR. — COLD PICKLES. — CORNICHONS, OR FRENCH CUCUMBER PICKLES. — FINE COLOGNE WATER.

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