The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
I

Elementary Methods

182 recipes

  1. 1Burnt Almonds and Filberts
  2. 2Conde Almond or Filbert Preparation
  3. 3To Chop and Shred Almonds
  4. 4Almond Milk
  5. 5To Peel Almonds, Pistachios or Filberts
  6. 6To Pound, Crush, and Color Almonds
  7. 7To Blanch Rice
  8. 8To Blanch Vegetables
  9. 9To Bone Poultry or Game
  10. 10Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills
  11. 11To Prepare Bouchees
  12. 12To Braize or Poeler, Smother or Sauter
  13. 13To Bread with Bread Crumbs, English, Flour, Milanese Crackers and Deviled
  14. 14Breasts of Pork Salted and Smoked, English Bacon
  15. 15Brine
  16. 16Clarified and Purified Butter
  17. 17Butter for Buttering Molds
  18. 18To Prepare Liquid Caramel
  19. 19To Carve on the Table
  20. 20Fish; How to Carve
  21. 21Partridges; How to Carve
  22. 22Pheasant and Grouse or Prairie Chicken; How to Carve
  23. 23Roast Beef; How to Carve Ribs
  24. 24Tenderloin of Beef; How to Carve
  25. 25Hot Ham; How to Carve
  26. 26Leg of Mutton; How to Carve
  27. 27Saddle of Mutton, Saddle of Lamb, and Saddle of Venison, Roasted; How to Carve
  28. 28Braized Saddle of Mutton; How to Carve
  29. 29Loin and Kernel of Veal; How to Carve
  30. 30Goose or Duck; How to Carve
  31. 31Pigeons; How to Carve
  32. 32Pullet or Capon; How to Carve
  33. 33Roast Turkey; How to Carve
  34. 34Chopped Parsley, Truffles, Onions, Shallots, Mushrooms, Tongue and Coral
  35. 35To Coat Jelly Molds and Mold Jellies
  36. 36To Prepare Cocoanut
  37. 37Vegetable Colors
  38. 38Court-Bouillon, Plain
  39. 39Court Bouillon with Wine
  40. 40Almond Cream
  41. 41English Cream with Coffee
  42. 42English Cream with Vanilla, Lemon or Orange Zest
  43. 43Frangipane Cream with Chocolate, or with Marrow
  44. 44Frangipane Cream with Vanilla or Almonds
  45. 45Mocha Cream
  46. 46Pastry Cream with Vanilla
  47. 47Pistachio or Hazel-Nut Cream
  48. 48Quillet Cream
  49. 49St. Honore Cream
  50. 50Whipped Cream or Chantilly Cream
  51. 51To Prepare Croutons for Soups, Roasts, Vegetables, Eggs, Etc. (pour Preparer les Croutons Pour les Soupes, Rotis, Legumes
  52. 52To Prepare Hollow Crusts
  53. 53Egging and Moistening
  54. 54To Beat Up the White of Eggs
  55. 55Fat Prepared for Frying
  56. 56Fat for Socles and Flowers
  57. 57To Scale and Clean Fish; to Skin Eels
  58. 58Fondant
  59. 59Forcemeats; Remarks on
  60. 60To Prepare and Make Forcemeats and to Rectify Them
  61. 61To Prepare Bread Stuffing, American and English Style
  62. 62Chicken or Game Forcemeat Without Panada
  63. 63Forcemeat of Chicken, Fish or Game with Whipped Cream and Butter
  64. 64Chicken Liver, Fine Baking Forcemeat
  65. 65Chopped Forcemeat for Chicken Galantines
  66. 66Chopped Forcemeat for Game Galantines
  67. 67Chopped Forcemeat for Game Pie
  68. 68Chopped Forcemeat for Ordinary Sausages
  69. 69Chopped Forcemeat for Country Sausages with Sage
  70. 70Cooked Chopped Forcemeat with Chestnuts and with Chestnuts and Truffles
  71. 71Chopped Forcemeat with Truffles
  72. 72Codfish Forcemeat for Stuffing Fish
  73. 73Cooked and Raw Game or Chicken Forcemeat for Lining Cases for Sweetbreads, Chicken, Etc
  74. 74Cream Chicken Forcemeat with Bechamel and Mushroom Puree
  75. 75Chicken or Game Cream Forcemeat
  76. 76Cream Forcemeat of Fish
  77. 77Baked Fish Forcemeat
  78. 78Foies Gras Forcemeat
  79. 79Chicken or Game Forcemeat with Rice for Borders, Bottoms of Dishes and Surtouts
  80. 80Foies-Gras and Chicken Forcemeat for Borders, Bottoms of Dishes and Surtouts
  81. 81Baking Forcemeat for Ordinary Use
  82. 82Chicken Godiveau
  83. 83Godiveau of Pike
  84. 84Godiveau of Rabbit or Other Game
  85. 85Veal Godiveau
  86. 86Chicken Forcemeat for Mousseline
  87. 87Game Forcemeat for Mousseline
  88. 88Salmon Forcemeat for Mousseline
  89. 89Chicken Quenelle Forcemeat, with Soubise or Tomato
  90. 90Fish Quenelle Forcemeat
  91. 91Game Quenelle Forcemeat
  92. 92Lamb or Veal Quenelle Forcemeat
  93. 93Different Forcemeats for Ravioles of Beef, Chicken and Veal
  94. 94To Prepare Gelatine from Calf's Feet
  95. 95To Prepare Pig's Skin Gelatine
  96. 96Gherkins
  97. 97Grated Parmesan and Swiss Cheese
  98. 98Grated Horseradish and Horseradish Ribbons
  99. 99Cooked Chocolate Icing
  100. 100Cooked Cocoa Icing
  101. 101Royal Icing, and Royal Icing Flavored with Zests
  102. 102Icing with Syrup for Cakes Flavored with Vanilla, Orange, Lemon or Fruit Juices
  103. 103To Prepare, Clarify and Filter Aspic Jelly
  104. 104Calf's Foot Jelly with Madeira Wine
  105. 105Meat Jelly with Gelatine
  106. 106Sweet Jelly with Gelatine, or Fish Isinglass
  107. 107Lard
  108. 108Axunge
  109. 109Veal Udder
  110. 110To Prepare Larding Pork
  111. 111To Cut Fat Pork for Larding
  112. 112To Lard Meat, Poultry and Game
  113. 113Lemons; to Cut Them in Various Manners
  114. 114Cooked Marinade
  115. 115Raw Marinade
  116. 116How to Dress Meringues
  117. 117Mince Meat
  118. 118To Turn, Channel and Flute Mushrooms
  119. 119To Stone Olives
  120. 120Panada Cream Frangipane
  121. 121Panada of Flour and Milk, Bread-Crumbs, and Pate a Choux
  122. 122Wheat and Rice Flour Panada
  123. 123Parsley Bouquet, in Branches, Fried or Chopped
  124. 124Almond Paste for Fancy Cakes
  125. 125Almond Paste with Cooked Sugar and Filbert Paste
  126. 126Almond Paste with Egg-Yolks
  127. 127Almond Paste with Gum Tragacanth
  128. 128Almond Paste with Pistachios
  129. 129Baba Paste
  130. 130Brioche Paste
  131. 131Cooked Paste for Fanciful Borders
  132. 132Cream Cake Paste
  133. 133Dressing Paste
  134. 134English Paste for Borders
  135. 135Fine Foundation, Ordinary Foundation or Short and Flawn Pastes
  136. 136Frolle Paste or Sweet
  137. 137Frying Batters
  138. 138Macaroon Paste
  139. 139Marchpane Paste with Orange-Flower Water
  140. 140Plain Meringue Preparation and Italian Meringue with Cooked Sugar
  141. 141Milan Paste
  142. 142Noodle Paste, Noodle Paste for Borders and Repere Paste for Fastening
  143. 143Office Paste
  144. 144Pie Paste (cold) (pate a Pate)
  145. 145Pastes for Hot Pies
  146. 146Puff Paste and half Puff Paste
  147. 147Raviole Paste
  148. 148Savarin Paste
  149. 149Tart Paste
  150. 150Timbale Paste
  151. 151Small Puff Patties
  152. 152To Poach Quenelles, Small Timbales and Mousselines
  153. 153To Press Meats, Galantines, Breasts, Sweetbreads, Etc
  154. 154To Prepare Decorated Quenelles, Molded Quenelles and Pocket Quenelles
  155. 155To Mold Quenelles with a Spoon, Either Plain, Filled or Rolled in Flour
  156. 156To Raise, Pare and Poach Breasts of Poultry and Game
  157. 157To Clean Currants, Malaga and Smyrna Raisins
  158. 158Ravioles
  159. 159To Reduce and Strain Sauces Through a Tammy
  160. 160Rice for Croustades and Rice with Cream
  161. 161To Prepare Rissoles
  162. 162To Cut Roots with a Spoon and a Vegetable Cutter
  163. 163Blonde and Brown Roux
  164. 164Rum Flavored with Vanilla; Spirit of Strawberries, Raspberries and Apricots
  165. 165Salpicon; How to Prepare
  166. 166To Scald
  167. 167Sieve-Cloth of Different Size Meshes
  168. 168Spices, Aromatics, and Seasonings for Cooking Purposes
  169. 169Stearine; How to Cast and Color It
  170. 170To Strain Purees
  171. 171To Cook Sugar
  172. 172Sugars of Different Colors, and Icing Sugar
  173. 173Band Tart
  174. 174Empty Tarts, Ancient Style
  175. 175Thickenings for Soups, Sauces and Stews
  176. 176To Line and Bake Timbale Crusts
  177. 177To Brush and Peel Truffles
  178. 178To Dress, Singe and Truss Poultry and Game for Entrees
  179. 179To Dress, Singe and Truss Poultry and Game for Roasting
  180. 180Vol-au-Vent Crust
  181. 181Small Vol-au-Vent Crust in Two Pieces
  182. 182White Stock for Meats and Vegetables
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