Entrees
Cheese Croquettes
3 tablespoons butter 1/4 cup flour 2/3 cup milk Yolks 2 eggs 1 cup mild cheese, cut in very small cubes 1/2 cup grated Gruyère cheese Salt…
Chestnut Croquettes
1 cup mashed French chestnuts 2 tablespoons thick cream 14 teaspoon vanilla Yolks 2 eggs 1 teaspoon sugar Mix ingredients in order given…
Chestnut Roulettes
1 cup chestnut purée 2 eggs Few drops onion juice 2 tablespoons butter 2 tablespoons heavy cream 1/4 teaspoon salt Few grains paprika Mix…
Lenten Croquettes
Soak one-half cup lentils and one-fourth cup dried lima beans over night, in cold water to cover; drain, add three pints water, one-half…
Rice Croquettes with Jelly
1/2 cup rice 1½ cup boiling water 1 cup scalded milk 1 teaspoon salt Yolks 2 eggs 1 tablespoon butter Wash rice, add to water with salt…
Sweet Rice Croquettes
To rice croquette mixture add two tablespoons powdered sugar and grated rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg…
Rice and Tomato Croquettes
1/2 cup rice 3/4 cup stock 1/2 can tomatoes 1 slice onion 1 slice carrot 1 sprig parsley 1 sprig thyme 2 cloves 14 teaspoon peppercorns 1…
Lincoln Croquettes
Mix one cup each bread crumbs, walnut meats cut in pieces, and cold cooked chicken cut in cubes. Moisten with a sauce made by melting one…
Epigrams of Sweetbreads
Parboil a sweetbread, drain, place in a small mould, cover, and press with a weight. Cut in one-half inch slices, and spread with the…
Swedish Timbales
3/4 cup flour 1½ teaspoon salt 1 teaspoon sugar 1/2 cup milk 1 egg 1 tablespoon olive oil Mix dry ingredients, add milk gradually, and…
Bunuelos
Use recipe for and fry same as Swedish Timbales, using a Bunuelos iron. Serve with cooked fruit and with or without whipped cream sweetened…
Strawberry Baskets
Fry Swedish Timbales, making cases one inch deep. Fill with selected strawberries, sprinkled with powdered sugar. Serve as a first course…
Mock Crabs
4 tablespoons butter 1½ cup flour 1½ cups scalded milk 1 can Kornlet 1½ teaspoons salt 1 egg 34 teaspoon mustard 14 teaspoon paprika 3…
Martin's Specialty
1½ tablespoon onion (finely chopped) 2 tablespoons butter 1 cup chopped cooked chicken or veal 1 cup soft bread crumbs
Lettuce (Cook onion in butter three)
Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add egg yolk and seasonings. Wrap in lettuce leaves…
Sweetbread Ramequins
Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three tablespoons flour, and pour on gradually one cup…
Sweetbread à la Mont Vert
Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and slice in fancy shapes. Melt three…
Sweetbread in Peppers
Parboil sweetbread, cool, and cut in small pieces; there should be one cup. Melt two tablespoons butter, add two tablespoons flour, and…
Cutlets of Chicken
Remove fillets from two chickens; for directions, see page 245. Make six parallel slanting incisions in each mignon fillet and insert in…
Patties (Patty shells are filled)
Patty shells are filled with Creamed Oysters, Oysters in Brown Sauce, Creamed Chicken, Creamed Chicken and Mushrooms, or Creamed…
Rissoles
Roll puff paste to one-eighth inch thickness, and cut in rounds. Place one teaspoon finely chopped seasoned meat moistened with Thick White…
Cigarettes à la Prince Henry
Roll puff paste very thin, and spread with Chicken Forcemeat. Roll like a jelly roll, and cut in pieces four inches long and a little…
Zigaras à la Russe
Make and fry same as Cigarettes à la Prince Henry, using cheese mixture in place of Chicken Force-meat. Melt two tablespoons butter, add…
Dresden Patties
Cut stale bread in two-inch slices, shape with a round cutter three inches in diameter, and remove centres, making cases. Dip cases in egg…
Russian Patties
1½ tablespoon vinegar 34 tablespoon lemon juice Yolks 2 eggs 1 tablespoon grated horseradish 2 tablespoons capers Salt and pepper Parboil…
Entrees
Cheese Soufflé with Pastry ½ cup thick cream 1½ cup Swiss cheese, cut in small dice 1/2 cup grated American cheese 1/3 cup grated Parmesan…
Flour (Salt and pepper Sherry wine)
Salt and pepper Sherry wine Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and sauté in butter. To…
Aspic Jelly
2 2 tablespoons each, cut in cubes 2 sprigs parsley 2 sprigs thyme 1 sprig savory 2 cloves 1½ teaspoon peppercorns 1 bay leaf 7/8 cup white…
Tomatoes in Aspic
Peel six small firm tomatoes, and remove pulp, having opening in tops as small as possible. Sprinkle insides with salt, invert, and let…
Stuffed Olives in Aspic
Stone olives, using an olive stoner, and fill cavities thus made with green butter. Place small Dario moulds in pan of ice-water, and pour…
Tongue in Aspic
Cook a tongue according to directions on page 210. After removing skin and roots, run a skewer through tip of tongue and fleshy part, thus…
Birds in Aspic
Clean, bone, stuff, and truss a bird, then steam over body bones or roast. If roasted, do not dredge with flour. Put a pan in ice-water…
Egg Custard for Decorating
Separate yolks from whites of two eggs. Beat yolks slightly, add two tablespoons milk and few grains salt. Strain into a buttered cup, put…
Beat
Chop finely breast and meat from second joints of an uncooked chicken, or one pound of uncooked lean veal. Add one-half cup cracker crumbs…
Spring Mousse
Chop three-fourths cup cold cooked chicken or veal, and pound in a mortar. Add gradually one-half cup heavy cream, and force mixture…