diff options
Diffstat (limited to '29970-0.txt')
| -rw-r--r-- | 29970-0.txt | 2578 |
1 files changed, 2578 insertions, 0 deletions
diff --git a/29970-0.txt b/29970-0.txt new file mode 100644 index 0000000..901dd4b --- /dev/null +++ b/29970-0.txt @@ -0,0 +1,2578 @@ +The Project Gutenberg EBook of Twenty-four Little French Dinners and How +to Cook and Serve Them, by Cora Moore + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Twenty-four Little French Dinners and How to Cook and Serve Them + +Author: Cora Moore + +Release Date: September 12, 2009 [EBook #29970] + +Language: English + +Character set encoding: UTF-8 + +*** START OF THIS PROJECT GUTENBERG EBOOK 24 LITTLE FRENCH DINNERS *** + + + + +Produced by Jana Srna and the Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + + + + + + + + + [ Transcriber's Note: + Every effort has been made to replicate this text as faithfully as + possible, including inconsistencies in spelling and hyphenation; + changes (corrections of spelling and punctuation) made to the + original text are listed at the end of this file. + ] + + + + + TWENTY-FOUR LITTLE + FRENCH DINNERS + AND + How to Cook and Serve Them + + BY + + CORA MOORE + + NEW YORK + E. P. DUTTON & COMPANY + 681 Fifth Avenue + + + Copyright 1919, by + E. P. DUTTON & COMPANY + + All Rights Reserved + + Printed in the United States of America + + + + +PREFACE + + +The Little Dinners of Paris are world-famous. No one can have sojourned +in the fascinating capital in its normal days without having come under +their spell. To Parisien and visitor alike they are accounted among the +uniquely characteristic features of the city's routine life. + +Much of the interest that attaches to them is, of course, due to local +atmosphere, to the associations that surround the quaint restaurants, +half hidden in unexpected nooks and by-ways, to the fact that old +Jacques "waits" in his shirtsleeves or that Grosse Marie serves you with +a smile as expansive as her own proportions, or that it is Justin or +François or "Old Monsoor," with his eternal grouch, who glides about the +zinc counter. + +But there is also magic in the arrangement of the menus, in the +combinations of food, in the very names of the confections and in the +little Gallic touches that, simple though they are, transform +commonplace dishes into gastronomic delights. + +There is inspiration in the art that enters into the production of a +French dinner, in the perfect balance of every item from hors d'œuvre to +café noir, in the ways with seasoning that work miracles with left-overs +and preserve the daily routine of three meals a day from the deadly +monotony of the American régime, in the garnishings that glorify the +most insignificant concoctions into objects of appetising beauty and in +the sauces that elevate indifferent dishes into the realm of creations +and enable a French cook to turn out a dinner fit for capricious young +gods from what an American cook wastes in preparing one. + +The very economy of the French is an art, and there is art in their +economy. It is true that their dishes, as we have known them in this +country, are expensive, even extravagant, but that is because they have +been for the most part the creations of high-priced chefs. They who have +made eating an avocation know that it is not necessary to dine +expensively in order to dine well. + + C. M. + +New York, May, 1919. + + + + +CONTENTS + + + PAGE + + Preface v + + The Bugbear of American Cookery--Monotony 1 + + Flavor--Handmaid of Variety 9 + + True Trails toward Economy 15 + + The Appeal to the Eye 21 + + Sauces, Simple and Otherwise 25 + + Twenty-four Little French Dinners 33 + (With Directions for Preparing) + + Let Us Eat Fish! 109 + + + + + TWENTY-FOUR LITTLE + FRENCH DINNERS + AND + How to Cook and Serve Them + + + + +THE BUGBEAR OF AMERICAN COOKERY--MONOTONY + + +It is as strange as it is true that with the supplies that have lately +proved sufficient to feed a world to draw upon the chief trouble with +American cookery is its monotony. The American cook has a wider variety +of foods at his command than any other in the world, yet in the average +home how rarely is it that the palate is surprised with a flavor that +didn't have its turn on the corresponding day last week or tickled with +a sauce that is in itself an inspiration and a delight, not a mere +"gravy," liable to harden into lumps of grease when it cools. + +Most of this is simply the result of blindly following tradition. +Daughter has accepted mother's precepts, regarding them even as the law +of the Medes and the Persians, "which altereth not," and if it were not +that increased prices and, lately, at least, "food regulations," have +veritably compelled her toward a more wholesome simplicity, the United +States would probably be what it was called half a generation ago, "a +nation of dyspeptics." And we were a nation of dyspeptics because the +great American mother of the latter end of the Nineteenth Century, in +spite of all her unequaled qualities in every other direction, and in +spite of all the encomiums she received in resounding prose or ecstatic +verse for her prowess in the kitchen, was from the points of view of +health, economy and wisdom the worst cook in the world. + +With prices as they are the American housewife cannot afford to use +butter and eggs and flour with the prodigality that was a habit with her +mother, but so limited is the average woman's knowledge of cookery that +these restrictions merely mean more monotony than ever. It is partly to +demonstrate that this state of things is unnecessary and that true food +economy is not at all synonymous with "going without" that this book has +been compiled. + +It is upon variety that the French cook confidently relies to make each +dish of each meal not just something to eat because her family must have +food, not merely a sop to the Cerberus-gnawings of hunger, but a delight +to the eye, to the palate, to the stomach--truly a consummation devoutly +to be wished for the American home table, and just as possible to attain +as it is possible to procure from the grocer or the nearest pharmacist +the ingredients by which these wonders are wrought. + +But the average American woman doesn't look beyond her own kitchen and +her own traditional row of spice boxes for her flavorings. She has her +"kitchen set," which ordinarily comprises a row of little receptacles +labeled "pepper," "salt," "cloves," "allspice," "ginger," "cinnamon," +"nutmeg," and possibly one or two other spices or condiments--rarely +more. With these and a bottle each of lemon extract and vanilla, she is +satisfied that she is fully equipped as far as flavoring possibilities +are concerned. + +If she has laid in a box of sage and one of mixed dressing with, +perhaps, some paprika and thyme, she views her foresightedness with much +complacency. She is supplied with savories. + +Then she goes right on sighing, "Oh, for a new meat, instead of the same +old round of mutton, pork, beef and fish; fish, beef, mutton and pork," +disclaiming utterly any responsibility for the monotony that is +undermining the family health and temper and, quite possibly, its +morals. + +That is where the American housewife makes her primary and most +important mistake. The French, on the other hand, know that there are, +literally, hundreds of ways to vary every dish, however ordinary it may +be in its primary state. That is their secret of success: unfailing +variety coupled with economy. + +However, this is not to claim that the American palate would take kindly +to all the French cooks' little delicacies, or that it could be +cultivated to that degree that makes a Frenchman regard a perfectly +balanced meal even as an inspired poem. + +Probably Americans, as a class, could never be induced to eat some of +the little birds--the _mauviettes_, the _alouettes_, the sparrows baked +in a pie, that so delight the Frenchman. Also, it is a question whether +snails, even if it were possible to obtain the superior Burgundian, fat +and juicy and cooked even as our own Oscar used to prepare them for +certain Waldorf guests, would ever appeal to the American taste, as even +the common hedgerow sort of snail does to the average Frenchman. + +It is not that the French dinners of Monte Carlo are necessarily so +superior to American shore dinners, or that the little dinners of Paris +are so infinitely to be preferred to those, say, of certain places in +New Orleans, or that the coppery-tasting oysters of Havre are to be +compared with those of our own Baltimore. There is no more to be said, +probably, for the woodcock patés of old Montreuil, or the _rillettes_ of +Tours, or the little pots of custard one gets at the foreign Montpelier, +or the _vol-au-vent_, which is the pride and boast of the cities of +Provence, than there is for grandmother's cookies such as have put +Camden, Maine, on the map, or Lady Baltimore cakes, or the chicken pies +one goes to northern New Hampshire to find in their glory, or the +turkeys that, as much as the Green Mountains, make Vermont's fame. + +Still, there is no question but that the American palate would benefit +much by being cultivated, not only in the interests of economy, but also +with a view to the increase of gastronomic pleasure, for a taste attuned +to many variations is as an ear sensitive to the nuances of sweet sounds +or an eye trained to perceive delicate tones and tints. It is really a +matter for regret that we, as a people, have not been as willing to +learn from the French the art of cooking and eating as we have been to +acquire from them knowledge of the art of dress. Until we widen our +horizon sufficiently to do this, we have not even begun to develop all +our food resources or to understand the first principles of true food +economy--which is not at all synonymous with "going without." + + + + +FLAVOR, HANDMAID OF VARIETY + + +It is because he has a multitude of seasonings at his command and knows +how to use them that the French cook is enabled not only to send to the +table an infinite variety of dishes, but, at the same time, to practice +economies that were otherwise impossible. The American buys an expensive +cut of meat and, as is right in such a case, treats it as plainly and +simply as possible. The Frenchman buys meat of a much lower quality, but +so embellishes it that when it comes to the table it is superior, or, at +least, equal to that which costs much more. + +It may be objected that this is no real economy, because by the time the +French cook has sauced and spiced his cheap cut in order to make it +palatable, the cost is as great, if not greater than it would have been +had he paid more for his meat in the first place. This would be true +enough according to the average American's method of procedure. But it +is to be remembered that the French cook has already in his kitchen the +cooking vinegars, the spices, the dried herbs, the extracts, that in +very small amounts--a dash or a few leaves--are used at a time; also, +that in a great number of cases, gravies and sauces are made from the +by-products of the main dishes--those by-products that in the American +kitchen usually go down the sink-drain or into the garbage pail. + +Take a peep into the typical French cupboard. There you will find from +twenty-five to thirty liquid seasonings such as anchovy extract, tobasco +sauce, meat extracts, mushroom catsup, tomato paste, chutney, various +vinegars, Worcestershire and many another flavoring designed to give a +tang and a zest even to the most unpromising dish, if used aright. There +you will find, too, fifty or more dry seasonings, including anise, +basil, saffron, savoury, clove or garlic, cassia buds, bay leaf, ginger +root, pepper-corns, marjoram, mint, thyme, capers and so on. + +Herein lie the "secrets" of French cookery which are, in truth, not +secrets at all, but merely the application of common sense to the +cuisine. The French have never allowed their taste to be restricted by +prejudice, so they hail a new flavor with delight rather than +registering an instinctive dislike because it is not familiar. With a +little applied education, Americans can bring the charm of the French +table to their own homes rather than when they are, as they say, tired +of the same old round of "eats," seeking out a nondescript table d'hôte +restaurant and eagerly consuming what is set before them, grateful for a +change. + +But don't harden your heart against French cookery merely because you +have sampled it, as you fondly think, at one or another of the +"red-inkeries" of New York or any other city. For the most part the +"French" restaurants of the land are in reality not French at all, but +Italian for the most part, and whatever Gallic flavor the remainder ever +possessed has well-nigh vanished. There may be exceptions but, if there +are, their patrons carefully guard the secret. + +But to return to our subject: It is the French cook's knowledge of the +subtleties, the nuances of seasoning that stands him in good stead. The +American woman who has essayed to use some spice or savory unfamiliar to +her and has turned out a dish which her family has declared "tasted like +medicine" is, naturally enough, discouraged from wandering after that +particular strange god again. The truth is that she has overdone the +seasoning. She doesn't want to be parsimonious, which is just what the +French cook is with his flavors, only he, more scientifically, calls it +using good judgment. If he uses garlic in a salad, it doesn't +necessarily follow that the entire household must take on the +atmosphere of an Italian barber shop, for he uses garlic or onion, not +to give their flavor to a dish, but to bring out the flavors of the +vegetables with which they are used. + +Vanilla and lemon have an almost universal appeal to the palate, and +knowing this, the American cook, like the generation before her, has +always seasoned her rice puddings, for instance, with one or the other, +just as her apple sauce has invariably been flavored with lemon or +nutmeg, her bread pudding with vanilla, and so all along her restricted +line. + +The French cook holds no brief against vanilla, and sometimes he flavors +his rice pudding with it, but he so guides matters that the very sight +or mention of rice pudding does not bring the thought of vanilla to the +mind, for with him it may be flavored with pistache or rose or have a +geranium leaf baked in it, giving a delightful, indescribable flavor. An +ordinary bread pudding becomes veritably a queen of puddings as, +indeed, it is called, merely by having a layer of jam through its center +and a simple icing spread over the top. Ordinary pea soup exhibits +chameleon-like possibilities merely through the addition of a little +celery-root, a dash of curry or the admixture of a few spoonfuls of +minced spinach, and tomato soup has for most an appeal that even this +favorite of soups never had before when just the right amount of thyme +is added while it simmers, along with, perhaps a bayleaf. + +In the recipes appended to the little dinners in this book a great many +of the French cooks' materials and methods of procedure are set forth. +But if the ordinarily experimental American housewife has the flavorings +on hand, she will doubtless herself contrive many an alluring dish of +her own. Variety is said to be the spice of life. However that may be, +the spices and their friends, the herbs, certainly make for variety in +that important function of life, the dinner table. + + + + +TRUE TRAILS TOWARD ECONOMY + + +In the first place, no trail toward economy in conducting the cuisine of +a household lies through the delicatessen store or the "fancy" grocery. +It is an unflattering comment on the spirit of thrift of American +housewives that the delicatessen store has settled down to such a +flourishing existence, particularly in Eastern cities. Any woman who +possesses a stove and a kitchen of her own should be ashamed to admit +the laziness that more than a semi-occasional visit to these "delicate +eating" places predicates. There are few things to be had in them that +she shouldn't be able to make better at home and at a cost that is but a +fraction of what she has to pay for the usually inferior, impersonal +messes that come ready-made. + +If the housewife has read some of the very excellent instructions that +were printed to help her conduct her household adequately amid the +necessary limitations of wartime, she already knows that there is +absolutely no excuse for ever throwing away a crust or crumb of bread. +As for that, neither is there any excuse for ever disposing of what is +left of the morning cereal except to the advantage of some later made +dish, or of consigning meat scraps or bits of fat or even bones to the +garbage pail. It is not only that, in the interests of economy, she +should use them; it is rather that if she is a good cook she will be +very glad to have them to use. + +Stale bread and breadcrumbs are the bases of a score of the most +delicious puddings on the French cook's card; cooked cereal is one of +the best thickenings for soups and gravies, as well as being far more +wholesome than flour for this purpose; meat scraps, trimmings and bones +should go into the stock pot. When a soup made of these is served as the +introductory course at dinner it will be found that the family will be +fully satisfied with much less meat, and it is in the lessening +dependence of Americans on meat that will make for the greatest item in +economy. + +A French cook of parts would tear his hair if he could see how fats and +drippings from meats are thrown away in many an American kitchen. They +are poured into the sink till the drain pipes clog and, to complete the +little serial of extravagance, the plumber has to be called. The French +cook knows that this is the finest grease for frying in the world and +that its use would save many a pound of butter. He strains it all +carefully and keeps the different sorts in labelled jars or crocks. He +knows by experience what particular fats give the best flavors to +certain things, and he knows that vegetables, fish, eggs, pancakes and +what not are far better fried in these natural fats. Who that ever ate +an egg fried in bacon drippings will ever want one cooked in butter, +even at a dollar a pound! + +One will not find the delicatessen flourishing in France--one will not +find it at all--and the fancy grocery, above mentioned, is another +pitfall for the American housewife. She likes the sight of food done up +in fancy containers, in glass, perhaps, and buys them, not realizing +that she is paying a large price for perfectly unnecessary and totally +unnourishing "pretties." If she is fearful of the handling some loose +food stuffs may be subjected to in the stores, why does she not practice +the most practical economy, go to the fountain-head of supplies in the +city, the large market, and buy in quantity, so far as she can? A few +ounces of bacon, already sliced, and sealed in a glass dish are, indeed, +appetising even in their raw state, while a side of bacon is not, unless +looked upon through the eyes of imagination, yet the latter method of +purchasing this commodity is two or three hundred per cent cheaper, and +when it arrives at the breakfast table it will be found every bit as +appealing to a happy morning appetite. + +Any consideration of economy in the cuisine must include the meat +problem. Meat is the most expensive item on the menu and the true +solution of the question is not only to conserve all the uses of it but +to eat much less. That would make not only for economy, but for better +health as well. + +It has been estimated that 186 pounds of dressed meat is--or was prior +to the war--the yearly average of consumption for every American; the +Englishman being a good second with his 120 pounds, while the Frenchman +remained perfectly contented and healthy with 79 pounds, the Italian +with 72 pounds, and the Swiss, anything but a nation of invalids, +managed very well on 60 pounds per person. + +This is no plea for vegetarianism, though it may be said in passing for +the benefit of those who think that good red blood and hardy muscle are +to be obtained only by absorbing the red blood and muscle of the beasts +of the field, that there is as much, if not more, of this building +power in the beans, the peas, the lentils that we regard too often as +mere secondary foods. + +Most of all the American should take advantage of the great stores of +fish which are equally as nourishing as meat and may easily be made as +appetising with simple sauces that French cookery will teach us. Fish +are cheap; at least, many neglected kinds are; they are easy to cook and +they are one of the best foods in the world. + + + + +THE APPEAL TO THE EYE + + +No one, least of all the French cook, calculates to feast the eye at the +expense of the sense of taste, yet it is his experience after long years +that good digestion is much more likely to wait upon the appetite that +has been stirred to a preliminary enthusiasm by the attractive +appearance of a dish. So they serve little fritters of vegetables, dabs +of jelly, slices of hard boiled eggs, pickles, parsley, cress and +nasturtiums with meats, put sprigs of fresh green in their gravies, +decorate desserts with nut-meats, flowers and fruits, and in so doing +add a bit to the gayety of the table, satisfied that the trifling extra +expense, time and energy incurred is more than compensated for in the +pleasure the results afford. A fair trial of this pleasant idiosyncrasy +of the French is convincing that the appearance of a dish has more +bearing on the relish of a meal than we over here have fully realized. + +They are particular, however, to be consistent in the use of +garnishings. Flowers and fruits are reserved for sweet dishes, except in +the case of nasturtiums, which they regard as much a vegetable as a +flower and use freely with meats. + +A stew or a creamed dish is merely a more or less indifferent something +to eat when it is dished up any old way and set upon the table. But if +it is heaped daintily on a pretty platter, surrounded by a ring of brown +mashed potato, its sides decorated by dainty shapes of toasted bread, +perhaps buttered and sprinkled with minced parsley, it has become +something to awaken the slumbering or indifferent appetite and at +practically no extra expense of time or money. + +If the yolks of two hard boiled eggs are minced and mixed with part of +the raw white of one, the paste then formed into balls like marbles and +dropped into boiling water, one has little yellow spheres to lend an +enlivening color note to clear soups. Two or three of these dropped into +each plate just before serving makes a pleasing change from the usual +croutons. + +Sprigs of fresh chickory make the daintiest of garnishes for cold meats, +and a few of the tender green stalks will add to the appearance of +practically any salad. As for water-cress and pepper-grass and, of +course, parsley, minced and otherwise, no French chef would think of +preparing a meal without a plentiful supply of them on hand. + +It isn't essential that every dish should be turned into an elaborate +work of art, as if it were to be entered at the annual exhibition of the +Société des Chefs de Cuisine, but neither is there any reason, even with +modest means at command, for giving cause for that old slogan of the +great American dinner table: "It tastes better than it looks." + + + + +SAUCES, SIMPLE AND OTHERWISE + + +Brillat-Savarin, who would be remembered as a wit had he not been even +more brilliant as a chef, paid his respects to the English by saying +they were a nation of a hundred religions and only one sauce. Being a +true Frenchman he believed a reversal of the numbers better for the +soul. It is certainly better for the appetite. + +To be sure the proper mental sauce for a good dinner is wit, and the +best physical one, hunger, but as we all of us have more or less of an +Epicurean strain in us and do not eat solely to satisfy bodily needs, it +is well that the American cook who essays to bring variety to her board +should have some knowledge of those Gallic creations, the sauces, by +which she is enabled to transform plain dishes into seemingly +pretentious ones, even though she never attain that sauce that Balzac +knew, "in which a mother might unsuspectingly eat her own child." + +In the first place every French chef keeps three kinds of what he calls +_roux_ on hand, ready for making meat and fish sauces. These are made by +cooking together eight ounces of butter and nine ounces of flour. That +intended for use with brown meats is stirred together till it becomes a +medium brown in shade; white _roux_ is cooked only sufficiently to +banish the raw taste and not allowed to color, while pale _roux_ is kept +over the fire just long enough to attain a deep cream color. These are +mixed with milk, soup stock, water or gravy as the case may be when a +sauce for fish, meat or vegetables is needed. + +For instance, to make _Sauce à la Crème_, for use with white entrées, +take two tablespoonfuls of the white _roux_ in a saucepan with a cup of +milk and a tablespoonful each of finely chopped parsley, shallots and +chives. Boil fifteen minutes, pass through a colander into another +saucepan, add a small lump of butter, more finely chopped parsley and +salt and pepper. Mix well with a wooden spoon and it is ready for the +table. + +To make a favorite _Sauce Piquante_, cut two onions into slices, also a +carrot and two shallots and put into a saucepan with a scant +tablespoonful of butter. While heating over a moderate fire, add a sprig +of thyme, a tablespoonful of minced parsley, a bayleaf and two or three +cloves. When the onions are golden brown add a tablespoonful of flour, a +little plain stock and a tablespoonful of vinegar. Boil again, pass +through a sieve and season with salt and pepper. + +A simple sauce is that _Maître d'Hôtel_, which is rarely made at home +though so generally liked. Put a lump of butter into a small saucepan +over a moderate fire and add to it chopped parsley and chives, or +parsley alone. Season with salt and pepper and a little lemon juice and +while it is sizzling pour over the hot steak or fish. + +_Sauce d'Anchois_, than which there isn't anything better with baked +fish, is also easy to make. Take three or four anchovies and mash them +up well with two tablespoonfuls of butter. Now make about a pint of +brown sauce with brown _roux_ and milk, and stir the anchovy butter into +it. Just before taking from the fire add the juice of half a lemon or +more, according to taste. + +_Sauce Bearnaise_ was a favorite of Henry of Navarre, and it is +excellent with steaks, chops and, particularly, roast beef. To make it +beat the yolks of three or four eggs in a saucepan, add a tablespoonful +of butter and a little salt. Stir over a slow fire till the eggs begin +to thicken, then remove and stir in two more tablespoonfuls of butter, +stirring till the butter is dissolved. Season with chopped fine herbs +and parsley and pour in a teaspoonful of French vinegar. + +In many parts of France they have a favorite dressing for boiled fish +called _Sauce Ravigote_. To make it mix half a pint of stock in a +saucepan with a small amount of white wine or cider, then chop fine +herbs such as chervil, tarragon, chives and parsley, or whatever other +herbs are in season, to the amount of about three tablespoonfuls, and +mix with the stock, adding salt and pepper. Stew gently for about twenty +minutes, then blend a tablespoonful each of flour and butter, stir into +the sauce and continue to stir till thick. Just before serving squeeze +in the juice of half a lemon. + +The word "_Ravigote_" means, literally, "pick me up," and it is applied +to minced tarragon, chervil, chives and parsley, the herbs being kept +separate and served with salad on four little saucers. _Ravigote_ +butter, made by kneading butter with the four herbs and adding pepper, +salt and lemon juice, spread between thin slices of bread, makes +delicious sandwiches. + +To make the very generally liked _Sauce Blanquette_, which is used to +raise cold meats to the dignity of a fricassée, take about four ounces +of pale _roux_, thin slightly with boiling water added by degrees, then +put in a bunch of sweet herbs, cooked button mushrooms and small onions +and pepper and salt to taste. Put in whatever cold meat you have, cook +till it is well heated and serve. + +The following is called _Sauce d'Havre_, and through the use of it it +will be discovered that the taste of curry is an agreeable one in many +another case than in connection with the veal and rice arrangement to +which most American cooks restrict it. Peel and slice four onions and +two apples and place in a stewpan with four ounces of butter, six +peppercorns, a sprig of thyme, two bayleaves and a blade of mace. When +the onions have become slightly brown over the moderate fire, stir in a +mixture of two tablespoonfuls of flour and the same amount of curry +powder, shortly afterward adding six gills of white stock and half a +pint of white sauce. Season with salt and half a teaspoonful of moist +sugar, boil for a quarter of an hour, adding more white stock if +necessary, and stirring constantly. Put through a strainer into another +saucepan, boil up again, skim, and use when required. + +Fricasseed chicken takes on a new glory when it is prepared with _Sauce +Lyons_. This is made by stirring gradually three well-beaten eggs into +half a pint of plain white sauce, then placing the mixture in a jar and +standing in boiling water till the sauce thickens. Just prior to pouring +over the chicken add the strained juice of half a lemon. + + + + +TWENTY-FOUR LITTLE FRENCH DINNERS + + + + +I + + +MENU + + Potage à la Duchesse + Cabillaud à la Bechamel + Pommes de Terre, Genevoise + Salade Celeri + Pouding à la Vanille + + +=Potage à la Duchesse.=--Butter a baking sheet, cover with four ounces +of chou paste, cook in the oven for six minutes, then cover the paste +with forcemeat in small lumps, a little distance apart. Cut the paste +into twelve equal sized pieces, each piece holding a lump of the +forcemeat, place in a tureen, pour over a quart of piping hot consommé +and serve. + +=Cabillaud à la Bechamel.=--Mix an ounce of flour with an ounce and a +half of butter melted in a saucepan, then gradually add a pint of milk +which has been allowed previously to simmer with a minced onion and +carrot in it, also a bunch of sweet herbs, two or three cloves, a +grating of nutmeg and pepper and salt. Bring to a boil, add two or three +tablespoonfuls of cream, strain and put back into the saucepan. Now put +in two or three pounds of cod, previously boiled and flaked, being +thoroughly free from skin and bones. Shake all together very gently and +when all is thoroughly hot, turn out onto a silver dish and garnish with +sliced hard-boiled eggs. + +=Pommes de Terre, Genevoise.=--Shred four medium sized boiled potatoes, +season with a little salt and pepper. Butter lightly half a dozen +tartlet moulds, cover the bottoms with grated Parmesan cheese, arrange +in each a layer of potatoes, then another sprinkling of cheese, and so +on till the moulds are filled. Put a little butter on top. Place on a +very hot stove or in a very hot oven for fifteen minutes to half an +hour. Serve on a hot dish in the moulds. + +=Salade Celeri.=--Trim two or three heads of celery, cut into short +shreds, wash thoroughly in cold water and drain. Place in a salad bowl, +season with a little salt, a very little pepper and one or two +tablespoonfuls each of oil and vinegar. Add several sprigs of +pepper-grass and serve at once. + +=Pouding à la Vanille.=--Place a vanilla bean in a mortar together with +half a pound of sugar and pound well together and sift. Separate the +whites from the yolks of three eggs, beat the yolks well, stir them in +with a pint of cream and mix in with the vanilla sugar. Whisk the whites +of the eggs to a stiff froth and mix lightly in with the other +ingredients. Butter a pudding mould, pour in the mixture and cover with +a sheet of oiled paper. Stand the mould in a saucepan of boiling water +and steam the pudding for half an hour. In the meantime prepare the +following sauce: Pour a breakfast cupful of canned or fresh pineapple +juice into a lined pan with the juice of a lemon. Put this on the fire +till it boils, then pour it over a tablespoonful of arrowroot, stirring +all the time. Return the sauce to the saucepan and stir till it thickens +over the fire. When the pudding is cooked, turn it out onto a hot dish, +strain the sauce over it and serve. Be careful that no water enters the +mould containing the pudding while it is cooking, or it will be +spoiled. + + + + +II + + +MENU + + Consommé à la Napolitaine + Cabillaud à la Financière + Pommes de Terre en Rubans + Beignets à la Printemps + Choufleur au Gratin + Bavaroise au Café + + +=Consommé à la Napolitaine.=--Place in a saucepan with a lump of butter +equal quantities of finely minced carrots, turnips, a head of lettuce +and one of endive with a little chervil. Add a quart of the water in +which the cauliflower in this dinner was cooked, pepper and salt, and +simmer for an hour. Just before serving stir in the beaten yolk of an +egg and half a pint of milk. + +=Cabillaud à la Financière.=--Cook a piece of cod weighing three pounds +in salted water for twenty minutes, drain a place on a serving platter +covered with the following sauce: Put two glasses of Madeira wine and a +small piece of meat glaze in a saucepan with a pint of Spanish sauce and +a gill each of essence of mushrooms and truffles. Boil till it coats the +spoon. + +=Pommes de Terre en Rubans.=--Take large, smooth, pared potatoes and cut +round and round in spirals about an eighth of an inch thick. Keep +covered with a damp napkin till all are cut, place in a frying basket +and fry in very hot fat till a light straw color. Sprinkle freely with +salt and serve immediately. + +=Beignets à la Printemps.=--Make a sauce of two ounces of butter, four +ounces of flour, a tablespoonful of brandy, a pinch of salt, sufficient +water to make a creamy paste. Cook and, removing from the stove, work in +the whites of two eggs beaten to a stiff froth. Cut into pieces any +fruit desired, dip them in the batter and fry in butter to a light +golden brown. Drain well, place in a serving dish, sprinkle well with +powdered sugar and serve. If the fruit is not fully ripe, parboil in +syrup before using. + +=Choufleur au Gratin.=--Soak a cauliflower in water with plenty of salt, +then boil in plenty of salted water for fifteen minutes. Remove and take +away all the green leaves, lay it on a flat buttered dish, previously +rubbed with an onion, and pour over it a sauce made as follows: Melt an +ounce and a half of butter in a saucepan, add a dessertspoonful of +flour, mix and add a cup of milk. Stir till it thickens, add pepper and +salt and add two or three tablespoonfuls of grated Parmesan cheese. Mix +well and after pouring over the cauliflower sprinkle all over with +breadcrumbs and place the dish in the oven till nicely browned. + +=Bavaroise au Café.=--Mix the beaten yolks of two eggs with a pint of +milk and a cup of very strong black coffee. Bring to a boil in a +saucepan, remove from the fire and allow to get cold, stirring +occasionally. Add the yolks of two more eggs beaten stiff with two +ounces of sugar. Mix well and then add the stiffly beaten whites of the +four eggs along with half an ounce of dissolved gelatin. Pour into a +mould and turn out when set. + + + + +III + + +MENU + + Filet de Sole à la Provençal + Poulet Sauté à l'Estragon + Artichauts à la Barigoule + Petit Petac + Soufflé Georgette + + +=Filets des Soles à la Provençal.=--Sprinkle the filets with pepper and +salt and a little allspice and fry in salad oil with a finely chopped +onion and a little chopped parsley. Serve with a slice of lemon on each +filet. + +=Poulet Sauté à l'Estragon.=--Sprinkle the pieces of a cut up raw +chicken with pepper and salt and cook in a saucepan with a little oil. +Make a gravy of a cupful of clear stock in which tarragon stalks have +been boiled for an hour, dish up the fowl on a hot platter, pour over +the sauce, straining it, and sprinkle on top tarragon leaves blanched +and coarsely chopped. + +=Artichauts à la Barigoule.=--Cut off the tops and leaves of the +artichokes and boil the bottoms in plenty of slightly salted water till +tender. Scoop out the fibrous interior. Grate some cooked bacon into a +saucepan with a gill of fine herbs and a cupful of broth. Cook for five +minutes. Put a little of this mixture in each artichoke, cover the +opening with a slice of lemon and bake in a sauté-pan in the oven for +twenty minutes. + +=Petit Petac.=--Peel tiny new potatoes and sauté in oil till a golden +brown. Sprinkle with chopped parsley and serve. + +=Soufflé Georgette.=--Grate a half-dozen stale macaroons into a half-cup +of brandy, add a pint of cream and two teaspoonfuls of dissolved +gelatine. Whip in a dozen maraschino cherries and turn into a mould to +harden. Serve with macaroons dipped into the liquid that comes around +the maraschino cherries. A custard may be used in this recipe instead of +the cream. + + + + +IV + + +MENU + + Potage au Riz + Rougets en Papillotes + Veau à la Suzette + Demi tasse + + +=Potage au Riz.=--Put half a pound of well-washed rice into a saucepan +with two quarts of vegetable stock and boil till tender. When the rice +is cooked move the saucepan to the side of the fire and mix in a cupful +of stewed tomatoes and an ounce and a half of butter. Serve with sippets +of toast or croutons that have been fried in butter. + +=Rougets en Papillotes.=--This recipe is for mullets, but any small, +plump fish may be used. Make a paper case for each fish with a sheet of +well-oiled notepaper and put the cases into the oven for a few minutes +to harden. Sprinkle the under sides of the fish with pepper and salt +and lay them in their cases with a small piece of butter under and over +each. Place the cases in a baking-dish and cook for about twenty minutes +in the oven, or more if the fish are otherwise than small. Sprinkle well +with lemon juice just before serving. + +=Veau à la Suzette.=--Trim saddle of veal neatly and put it into a +saucepan with a good sized piece of butter. Turn it constantly on the +fire till it is a rich golden color all over, then put it onto a dish +and sprinkle with salt and pepper. Add more butter to the gravy in the +saucepan and put in raw potatoes cut up in sections like oranges. Cover +the saucepan and cook, shaking frequently, till the potatoes have a good +color. Add an onion, finely minced, and when it is browned, a clove of +garlic, minced very fine; next put in a tablespoonful of flour followed, +when the flour is brown, by about two cupfuls of stock. Stir well and +put back the meat and any juice that may have oozed from it. Lastly add +a bouquet of herbs, simmer for an hour at least and serve the meat +surrounded by the potatoes with the sauce poured over the whole. + + + + +V + + +MENU + + Potage à l'Américaine + Filet d'Eglefin + Gigot de Mouton aux Épinards + Chou de Mer au Fromage + Petites Crèmes au Chocolat + + +=Potage à l'Américaine.=--Parboil a medium sized cauliflower in salted +water, change the water and boil till done. Drain well and press through +a sieve. Dilute with consommé or broth. Boil a few minutes more, +stirring well. Beat up in a basin the yolk of an egg with three +tablespoonfuls of cream, add this to a few tablespoonfuls of the +cauliflower mixture, then, taking the saucepan containing the soup from +the fire, add the egg and cream mixture and stir together. Add half an +ounce of butter and serve with croutons. + +=Filet d'Eglefin.=--Cut a haddock into fillets, trimming into pieces +about six inches long. Dip them in well beaten egg and then into sifted +breadcrumbs and plunge into deep, well-boiling fat, frying to a rich +color, turning occasionally to cook both sides evenly. Remove, drain, +put on a cloth spread over a hot dish and serve with a simple white +sauce. + +=Gigot de Mouton aux Épinards.=--Roast a small leg of mutton, putting +some salt and a small quantity of water at the bottom of the tin. When +half cooked, remove the meat and carefully skim the gravy of all fat. +Return the mutton to the tin, pour gravy over it and surround it with +potatoes cut to the size of walnuts. Put back in the oven, letting the +potatoes cook in the juice of the meat. Meanwhile cook about three +pounds of spinach, drain, squeeze out all water and pass through a +sieve. Return to a saucepan in which about two ounces of butter has been +heated and season with pepper and salt. Add a tablespoonful of gravy +from the mutton and allow the spinach to simmer till the meat is done. +Then pile the spinach with the potatoes about the meat and serve, having +the gravy in a sauceboat. + +=Chou de Mer au Fromage.=--Carefully wash sea-kale to remove grit, +remove any black parts from the roots and tie up the shoots in small +bundles. Cook in boiling salted water for twenty minutes, drain and keep +hot. Mix on the fire an ounce of butter and a tablespoonful of flour, +moisten with half a cup of water in which the kale was cooked, bring to +a boil and mix in two or three tablespoonfuls of grated Parmesan cheese. +Take from the fire and add the beaten yolk of an egg. Arrange the kale +on a hot dish, pour the sauce over and serve immediately. + +=Petites Crèmes au Chocolat.=--Mix two tablespoonfuls of chocolate or +cocoa in a cup of boiling milk and sweeten to taste. When nearly cold +add to this the yolks of two eggs, well beaten, and a gill of heavy +cream. Mix thoroughly and strain into china cases. Place these in a +large shallow stewpan containing just sufficient water to reach half way +up on the cases. Let steam for twenty minutes, when the custard ought to +be firm. The water should be boiling when the cases are first put in, +but afterwards may simmer. Put the cases on ice, and serve as cold as +possible with little sponge cakes or lady fingers. + + + + +VI + + +MENU + + Potage purée de Pois Secs + Saumon à la Hollandaise + Pommes de Terre, Barigoule + Haricots verts au riz tomate + + +=Potage Purée de Pois Secs.=--Boil a pint of green peas in three pints +of water with a piece of fat ham or bacon, two carrots, an onion, a +leek, a bayleaf, some parsley, pepper and salt. Allow to simmer two or +three hours, stirring occasionally. Pass the peas and onions through a +hair sieve and add the strained liquor. Return to the saucepan, boil up, +add some whole cooked peas with a little mint and serve. + +=Saumon à la Hollandaise.=--Cut a piece of salmon from the middle of the +fish, cover in the kettle with cold water and plenty of salt. Bring +slowly to a boil, removing scum, and allow to simmer till the fish is +done. Drain thoroughly and serve with the following sauce in a boat: +Take three ounces of butter, the yolks of two eggs and put them in a +double boiler over the fire, stirring briskly till the butter is +dissolved. Mix in a scant ounce of flour, stir well and add the juice of +a lemon, half a pint of milk, a little grated nutmeg and pepper and +salt. Stir constantly till the sauce thickens to the consistency of a +custard. + +=Pommes de Terre, Barigoule.=--Place ten potatoes in a saucepan with +enough broth to cover them and boil slowly till done. Drain, taking care +not to break them. Put a teacupful of olive oil into a deep frying pan, +heat, put in the potatoes, tossing them till they are browned all over +lightly. Place on a dish and sprinkle with salt, pepper and vinegar. +Serve piping hot. + +=Haricots verts au riz tomate.=--Boil rice carefully so that every grain +will be separate, toss it in a little butter and moisten with tomato +sauce and add the yolk of an egg, well beaten and stirred in, and a +little Parmesan cheese. Make a border of the rice on a dish and pile in +the center some French beans plainly boiled and tossed in a little +butter with some pepper and salt. + + + + +VII + + +MENU + + Potage Velouté + Brochet à la Tartare + Biftecks sautés aux Olives + Pommes de Terre à la Lyonnaise + Épinards au Gratin + Beignets Soufflés + + +=Potage Velouté.=--Boil a cup and a half of tapioca in two quarts of +water and season with salt and pepper. At the bottom of a tureen place a +lump of butter, and the yolks of two eggs, pour the tapioca over while +it is still boiling, add a pint of hot milk and serve. + +=Brochet à la Tartare.=--Cut a fresh pike into slices and marinade each +slice separately with a sauce made of sufficient olive oil, black +pepper, a minced onion, finely cut mushrooms and chopped parsley. Cover +the fish with breadcrumbs and broil, brushing occasionally with the +marinade. When it is a golden color remove from the fire, place on a hot +platter and serve sprinkled with parsley with a tartar sauce in a +sauceboat. + +=Biftecks sautés aux Olives.=--Cut the steak into six pieces and toss in +a frying pan with lard. When well done sprinkle with seasoning and +remove from the fire. Then take half a glass of white wine, a +tablespoonful of consommé, two or three dozen green olives, with the +pits removed, and boil together for a few minutes. Set the steak in a +crown on the platter and in the center place the dressing. Pour the +gravy from the frying pan over all and serve. + +=Pommes de Terre à la Lyonnaise.=--Take a dozen potatoes of the same +size, cut into pieces the size of a quarter of a dollar, roll in flour +and put into a frying pan with boiling fat, taking them out when they +are a golden brown. Also fry some thin slices of onion, mix with the +potatoes, sprinkle with salt and serve garnished with parsley. + +=Épinards au Gratin.=--Boil two pounds of spinach and chop very fine. +Beat up two eggs to each pound of spinach, mix with it and sprinkle the +whole with breadcrumbs. Pour over some olive oil or melted butter and +heat thoroughly in the oven in a vegetable dish. + +=Beignets Soufflés.=--Put a pound of flour, a pinch of salt, a liquor +glass of rum, the yolks of three eggs and a quantity of lukewarm water +into a mixing dish and beat these together till it shrinks from the +dish. Then mix in the well-beaten whites of the eggs and then allow to +rise for an hour or so. Have a baking dish very hot and put in the paste +in pieces the size of a nut, which will triple in size while cooking. +Let them cook to a golden color, remove from the fire and sprinkle with +powdered sugar. Serve hot. + + + + +VIII + + +MENU + + Consommé Royale + Filet de Sole à la Vénétienne + Salade Barbe de Capucin + Beignets de Pêches + + +=Consommé Royale.=--Beat two eggs and mix them with half a cup of milk +and a pinch of salt. Pour into a basin, stand this in a larger one +containing hot water, place in the oven and bake till the contents of +the small basin are firm, renewing water in the larger dish if +necessary. Allow to cool and when set cut into small well-shaped pieces, +pour over them a quart of hot consommé and serve immediately. + +=Filet de Sole à la Vénétienne.=--Place in a buttered tin two small or +one large onion cut in thin slices, a little chopped parsley, a bayleaf, +one or two whole cloves and salt and pepper. Lay the fillets of two +soles on these with a generous piece of butter, pour over half a pint of +white stock and a small glass of white wine. Cover the tin with oiled +paper, and bake in the oven for about twelve minutes. When the fish is +cooked take out all the liquor except just enough to keep the fish moist +as it remains in the oven turned very low, strain it and add +three-quarters of an ounce of flour and the same amount of butter. Bring +the sauce to a boil, take it from the fire, add the yolk of an egg and a +good amount of blanched parsley and chervil, chopped very fine. Arrange +the fillets of sole on a hot dish, pour the sauce over and serve. + +=Salade Barbe de Capucin.=--Carefully pick over and break into +convenient pieces the required amount of chicory and place in a salad +bowl well rubbed with an onion. Just before serving pour over a French +dressing, remembering to be in making it "a spendthrift for oil, a miser +for vinegar, a counselor for salt and a madman to stir it all up." + +=Beignets des Pêches.=--Peel, stone and cut in halves some firm peaches. +Toss about in a bowl with sugar, being careful not to break. Put a pound +of flour in a basin and stir in gradually half a pint of water. Mix the +whites of two stiffly beaten eggs with this batter and then add one and +a quarter ounces of melted butter. Bring olive oil to a good heat in a +frying pan, dip each piece of peach in the batter and fry in the fat. +When lightly browned drain on a cloth or paper, lay on a baking dish, +sift powdered sugar over and glaze by placing in a hot oven a few +minutes. Arrange in pyramid shape on a folded napkin on a hot dish and +serve immediately. Canned peaches, if firm, may, of course, be +substituted for the fresh fruit. + + + + +IX + + +MENU + + Côtelettes de Saumon, à l'Anglaise + Pommes de Terre, Marquise + Petits Pois à la Paysanne + Salade Américaine + Choux au Chocolat + + +=Côtelettes de Saumon, Anglaise.=--Divide slices of salmon into shape of +cutlets, sprinkle with pepper and salt and put into a saucepan with a +small amount of butter and toss over the fire. When cooked take out and +drain, place on a hot dish and serve with the following sauce: Put three +tablespoonfuls of velouté sauce into a saucepan, reduce slightly and add +one egg, four ounces of butter, a little salt, cayenne, some finely +minced parsley and the juice of half a lemon. Mix together well over +the fire till the ingredients are blended and it is ready. + +=Pommes de Terre, Marquise.=--Boil potatoes in salted water and pass +through a sieve. Season with salt, pepper, nutmeg, chopped parsley and a +little chopped thyme. Moisten with some good gravy or stock and form +into small balls. Dip each in well beaten egg and fry to a light brown +in butter. + +=Petits Pois à la Paysanne.=--Take fresh green peas, or canned ones if +the former are not available, put over the fire in a saucepan with +plenty of butter and stir frequently. Cut one or two rashers of bacon in +very small dice and toss them in a saucepan over the fire. When the +bacon is well fried, mix in with the peas and let the two finish cooking +together, seasoning with pepper, salt and a little sugar. + +=Salade Américaine.=--Cut in rounds resembling a quarter-dollar equal +quantities of new potatoes, carrots and beet root, all previously +cooked. Then add a sour apple, cut in the same shape, and a few +anchovies cut in small pieces. Pour over this a dressing of three parts +oil to one of vinegar, add pepper, salt, mustard and chopped parsley. +Pile the salad up and surround with cress. + +=Choux au Chocolat.=--Into a small saucepan put half a cup of water with +two ounces of butter and one of sugar. When boiling add gradually two +and a half ounces of finely sifted flour and stir till the mixture is +stiff. Take from the fire, stir some more, then add two eggs, one at a +time, beat the whole well, and leave to cool. Butter a baking sheet, lay +the paste on it in round balls the size of a plum and bake in a moderate +oven for about twenty minutes. Allow to cool and then make an incision +in the side of each and fill with whipped cream slightly flavored with +vanilla or with jam. Just before serving glaze each chou slightly with a +chocolate icing. + + + + +X + + +MENU + + Consommé Duchesse + Saumon, Sauce Piquante + Rissolettes de Bœuf + Salade à la Reine + Crème Noyau + + +=Duchesse Consommé.=--Boil four tablespoonfuls of rice (ground) in four +cups of water for fifteen minutes, adding half a teaspoonful each of +salt and sugar. When the rice is soft and just before serving add a +quart of warmed milk, bring to a boil, adding lastly a dash of pepper +and paprika. + +=Saumon, Sauce Piquante.=--Take slices of salmon about three-quarters of +an inch in thickness and place in a saucepan with hot fish broth mixed +with a small quantity of wine. Allow to simmer for fifteen minutes. When +cooked remove and wipe free from broth, place on a hot platter and +serve with a sauce made as follows: Melt a quantity of butter, flavor to +taste with tarragon vinegar, pepper, mustard, fennel and such spices as +are liked. Stir over the fire till cooked, move to the side of the +stove, thicken with the yolk of an egg and serve. + +=Rissolettes de Bœuf.=--With four cups of finely minced beef mix one cup +of breadcrumbs, adding one boiled onion, a little essence of anchovies, +salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fry +slowly. Prepare a gravy by boiling the trimmings of the meat in the +water in which the onion was boiled, thicken with flour or cornstarch, +add three teaspoonfuls of lemon juice and pour over the rissolettes +which should be arranged on a heated platter around a heap of mashed +potatoes. + +=Salade à la Reine.=--Lay strips of endive lengthwise on the salad +plates and cross them with peeled tomatoes cut in sections like an +orange. Dress with a French salad dressing. + +=Crème Noyau.=--Pound in a mortar together a quarter pound of Jordan and +an ounce of bitter almonds with a scant half cup of cream and two ounces +of sugar. Rub through a sieve into a bowl, add a pint of whipped cream +flavored with Noyau and then an ounce of gelatine dissolved. Pour into a +mould to set. Serve with champagne wafers. + + + + +XI + + +MENU + + Consommé à la Madrilène + Perches aux Fines Herbes + Filets Mignons aux Pommes de Terre + Aubergines Farcies + Omelette au Rhum + + +=Consommé à la Madrilène.=--Put through a medium sieve five or six +boiled ripe tomatoes, or a can of tomatoes, allow to cool and pack in a +freezer. Add to a cold consommé and serve in cups. + +=Perches aux Fines Herbes.=--Prepare six fresh perch and marinade them +with two tablespoonfuls of olive oil, a sprig of parsley, a little +pepper and salt and allspice, bayleaf and other strong spices chopped +fine. Keep the fish in this for about an hour, remove and roll in +breadcrumbs lightly flavored with spices. Grill over a low fire till a +golden brown in color and serve with butter sauce. + +=Filets Mignons aux Pommes de Terre.=--Marinade the required number of +small filets mignon of mutton in butter seasoned with salt and chervil. +Leave for an hour or more and just before they are to be served, grill +them, basting frequently with the butter. Flavor with lemon juice and +serve with buttered fried potatoes. + +=Aubergines Farcies.=--Cut eggplants in halves lengthwise, remove the +inside and of this make a farcie by mixing it with chopped parsley, two +chopped onions and salt and pepper. Stuff the eggplant halves with this +mixture and put the combination into a casserole containing a good +quantity of melted butter and allow to simmer over a slow fire till all +is thoroughly done. Cover the tops with breadcrumbs, add a drop of oil +or a little melted butter and keep piping hot till served. + +=Omelette au Rhum.=--Prepare an omelette as for any sweet omelette and +just before serving place on a hot platter, pour rum over, ignite and +carry to the table blazing. + + + + +XII + + +MENU + + Potage Riz, Creçy + Canapés de Saumon Fumé + Paupiettes de Porc, Sauce Piquante + Asperges en Petits Pois + Tarte à la Turque + + +=Potage Riz, Creçy.=--Cut several firm, red carrots lengthwise, using +only the red part. Place in a casserole with a good bouillon and allow +to simmer over a slow fire. Pass through a sieve when the carrots are +soft, and put back in the bouillon. Add a cupful of cooked rice, bring +to a boil and serve. + +=Canapés de Saumon Fumé.=--Cut a smoked salmon into slices and spread +them with butter, adding pepper and salt and a pinch of nutmeg. Heat +over a crisp fire, place on a hot dish, cover with croutons and serve. + +=Paupiettes de Porc, Sauce Piquante.=--Take small slices of cold roast +pork and spread them with sausage meat. Roll them and fasten with +skewers, then cover with a thin coating of lard or with oiled paper and +cook them over a low fire in a casserole. When thoroughly done, take off +the papers, cover with breadcrumbs and brown. Serve with a piquant +sauce. + +=Asperges en Petits Pois.=--Cut up the green part of two bunches of +asparagus, roll in butter and add a little salt. Heat a cupful of flour, +being careful not to allow it to color, and dredge the asparagus with +it. Put into a saucepan with sufficient milk and water in equal parts to +cover, add a bouquet of herbs and allow the whole to simmer till the +asparagus is cooked. Season with white pepper and serve. + +=Tarte à la Turque.=--Boil a cupful of rice till thick in milk to which +has been added a stick of cinnamon, a little lemon juice and sugar. When +the rice is cooked allow to cool. Make a border of it on a buttered +plate and fill the center with a marmalade made as follows: Cut the +peeled stalks of a bunch of rhubarb into dice and allow them to simmer +in a small amount of water till they are of the consistency of +marmalade. Add three or four teaspoonfuls of sugar, a lump of butter and +the rind of a lemon. Take from the fire and immediately add the beaten +yolks of two eggs. Arrange, as stated, in the middle of the rice, +sprinkle with a little more sugar and set in the oven for fifteen +minutes or more before serving. + + + + +XIII + + +MENU + + Potage à la Chicorée + Allumettes d'Anchois + Bœuf Bouilli en Vinaigrette + Pommes Maire + Salade de Tomates + Crème Brulée + + +=Potage à la Chicorée.=--Pick carefully and wash two or three heads of +chicory, cut into shreds and pass through a little heated butter without +allowing to take color. Then add sufficient of the water in which the +Pommes Maire (below) were boiled to make the required quantity of soup, +add pepper and salt, simmer for an hour. Just after taking from the fire +add the beaten yolk of an egg. Pour into the tureen over toasted slices +of stale bread. + +=Allumettes d'Anchois.=--Make a fritter paste with flour and oil, +omitting salt. Soften with white wine. Wash the desired number of +anchovies, remove the bones and draw out the salt by soaking in milk. +Dip into the paste and fry. + +=Bœuf Bouilli en Vinaigrette.=--Cut cold, lean beef into narrow, thin +slices. Place it in a bowl with a finely chopped onion and some chervil, +a few cut-up gherkins, a teaspoonful of capers, pour oil, a little +vinegar and the juice of half a lemon over, add pepper and salt, toss +well together and serve at once. + +=Pommes Maire.=--Use "kidney" potatoes if procurable; if not, ordinary +potatoes of small size. Boil in salt water and peel while still hot, +then cut in thick chips and place in a casserole and cover with boiling +milk. Season with pepper and salt and allow to boil, turning with a fork +till the milk has boiled away. Remove from the fire, pour over a cup of +rich milk, season again and serve. + +=Salade de Tomates.=--Cut a pound of not too ripe tomatoes into one +inch cubes, add salt, pepper, vinegar and oil to taste and then toss +together with a minced onion. Serve right away. If desired, cold boiled +beef in dainty slices may be added. + +=Crème Brulée.=--Blend a tablespoonful of flour with the yolks of three +eggs and place in a casserole. Pour slowly in a pint or more of milk, +add a pinch of cinnamon, a few drops of extract of lemon or any flavor +desired, and stir constantly over the fire. When the cream is cooked, +make a caramel sauce in a porcelain pot by melting five or six lumps of +sugar and cooking to the browning point. Pour this into a serving dish, +pour the cream over it and allow to cool. + + + + +XIV + + +MENU + + Bisque d'Herbes + Turbot à la Rachel + Choufleur au Gratin + Salade Barbe de Capucin + Gâteau de Frangipane + + +=Bisque d'Herbes.=--Chop together about a handful each of lettuce, +sorrel, spinach, also a small onion, a little celery and some chervil +and cook all with an egg-sized piece of butter for fifteen minutes, +stirring constantly. Then add three tablespoonfuls of flour made smooth +with a little stock, stir in four cupfuls of the cauliflower water +(which you will have from a recipe following) into which has been beaten +the yolk of an egg. Serve very hot with croutons. + +=Turbot à la Rachel.=--Boil the fish in salted water. Whitefish or +haddock will serve as well as turbot. Make the following sauce: Smooth +and brown together two tablespoonfuls of flour and two ounces of butter +and stir in five gills of water in which the fish was boiled, adding a +teaspoonful each of anchovy essence and mushroom catsup. Remove from the +fire and beat in the yolks of two eggs and the juice of one lemon. Color +with liquid carmine or a few drops of cochineal and pour over the fish. + +=Choufleur au Gratin.=--Dip the cauliflower into ice water, then plunge +it into boiling salted water to cook fifteen minutes. Cut a slice off +the stalk, remove the leaves, lay on a flat dish and cover with a cream +sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, +brown in the oven and serve. + +=Salade Barbe de Capucin.=--Lay the stalks of American endive in a dish +and cut into small pieces a medium shallot. Mix, add a French dressing +and sprinkle with finely chopped tarragon leaves. + +=Gâteau de Frangipane.=--Whisk together a quarter of a pound of powdered +sugar and the whites of three eggs, then beat in three tablespoonfuls of +milk, the grated peel of a lemon and a dash of salt. Then stir in half a +pound of flour. Bake in patty tins and when done scoop a piece out of +the top of each patty and fill with jam. Then pour over a sauce made as +follows: Put two wineglassfuls of white wine into a small saucepan and +stir in a cupful of orange marmalade with the juice of a lemon. Thicken +with a little corn-starch. + + + + +XV + + +MENU + + Potage Bisque + Canard à la Pertinset + Pommes de Terre à la Crème + Choufleur au Beurre Noir + Salade de Lentilles + Pêches au Vin + + +=Potage Bisque.=--Boil as many crabs as are needed in water, adding +salt, pepper, two good sized onions and equal quantities of carrots and +chives. Remove the crabs and take the meat from the claws. Mash the +vegetables until they form a purée and add a good sized lump of butter. +Place over the fire with water or bouillon and allow to come to a boil. +Serve very hot with croutons and the meat from the crab claws. + +=Canard à la Pertinset.=--Place a carefully prepared duck in a casserole +and dredge it with a lump of melted butter, add two onions, one clove, +a dash of garlic. Put in the oven but do not allow the onions to become +too brown before removing the duck. Then add five or six tomatoes, one +glass of white wine, a glass of bouillon, a few cloves and a bayleaf. +Let this boil over a low fire, then mash the tomatoes and onions, put +back the duck into the casserole and boil for forty minutes. + +=Pommes de Terre à la Crème.=--Put into a casserole a lump of butter, a +pinch of flour, salt and pepper, nutmeg and a young onion. Mix well and +add a cup of rich milk. Place on the fire, stir constantly, and remove +as soon as the mixture comes to a boil. Meanwhile boil as many potatoes +as are required in salted water. Peel and cut into slices, add to the +sauce and serve. + +=Choufleur au Beurre Noir.=--Boil a cauliflower and drain. Add a pinch +of salt, nutmeg and a dash of vinegar to a pint of the water in which +the cauliflower was cooked. Melt two tablespoonfuls of butter and when +it is a light brown add it to the mixture. Pour over the cauliflower on +a hot platter. + +=Salade de Lentilles.=--Having boiled two cupfuls of lentils till they +are tender, season them either hot or cold with a little garlic cut up +fine, or with chives and serve in lettuce leaves with a French dressing. + +=Pêches au Vin.=--Put peaches into a stewpan and cover them with water. +In ten minutes remove the skins. Then place them in a shallow dish and +cover them either with Madeira or Moselle wine and allow them to stand +for at least two hours. Then drain them, place them in the dish in which +they are to be served and cover them with vanilla sugar. Set the wine in +which they have been soaked on the fire, add sugar to taste, and pour +the sauce boiling over the peaches. + + + + +XVI + + +MENU + + Sardines Grillées + Chapon à l'Indienne + Pommes de Terre en Matelote + Salade Beaucaire + Crème Fouettée + + +=Sardines Grillées.=--Grill half a dozen sardines, or as many as desired, +for a few minutes. Melt butter in a frying-pan, stir in a little flour +and moisten with hot water, then add a few drops of vinegar, a dash of +mustard, salt and pepper. Pour this very hot over the sardines. + +=Chapon à l'Indienne.=--Prepare and truss a capon as for roasting, rub +all over with butter and place in a casserole with a good sized slice of +salt pork. Cook over a slow fire for three hours. In the meantime cook a +cupful of rice, season it with a little curry powder and pimento, and +place around the capon on the platter on which it is served. + +=Pommes de Terre en Matelote.=--Slice freshly boiled potatoes and cook +en casserole with seasoning of pepper and salt, two or three sliced +onions, a sprig of chopped parsley, a lump of butter and a small amount +of flour and water. Cook till all the ingredients are well blended and +when heaped on a platter and ready for the table, pour over a glass or +two of wine. + +=Salade Beaucaire.=--Chop coarsely celery and endive together, season +with oil, vinegar and mustard an hour before using. Just before taking +to the table, add chopped boiled ham, a sour apple, diced, moistened +with a little tarragon and mayonnaise. Surround the salad with a border +of small potatoes, boiled and sliced, alternated with slices of beet. + +=Crème Fouettée.=--Whip cream till it is very thick or make about a +quart of custard. Mash thoroughly a pound of cherries or raspberries, or +both with powdered sugar. Mix with the cream or custard, beat again and +serve immediately. In summer this may be iced with good results. + + + + +XVII + + +MENU + + Potage Macédoine + Homards et Champignons + Côtelettes de Mouton à la Brunoise + Petits Pois à la Française + Choux à la Crème + + +=Potage Macédoine.=--Place thin pieces of ham in the bottom of a +saucepan and then put in three each of turnips, potatoes and onions, all +cut up small. Pour in some stock, season with pepper and salt and simmer +till the ham and vegetables are cooked. Add a quart of milk and bring +almost to a boil, strain and serve immediately. + +=Homards et Champignons.=--Cut an equal quantity of lobster meat and +mushrooms into dice. Boil some velouté sauce together with some essence +of mushrooms till somewhat reduced, then thicken and mix with the +lobster and mushrooms. Fill ramekin cases with the preparation, +sprinkle with breadcrumbs, pour over a little melted butter and bake in +the oven till browned. Serve piping hot. + +=Côtelettes de Mouton à la Brunoise.=--Trim mutton cutlets neatly, +cutting away all fat, and place side by side in a large stewpan. Cover +with well-flavored stock and leave to simmer, well covered, for an hour +and a half. Take equal quantities of turnips, onions and celery and +double the amount of carrots, cut all into quarter-inch cubes and fry in +butter till they begin to color, putting in first the carrots, then the +celery, then the onions and last the turnips. When all are done, drain +and allow them to simmer gently in a little common stock. A little while +before the cutlets are done drain off all the surplus stock from the +vegetables, or boil it down quickly over a hot fire. Dress the cutlets +on the rim of a platter, heap the vegetables in the center and pour the +gravy all over them. Accompany with mashed potatoes. + +=Petits Pois à la Française.=--Cook a pint of shelled peas till tender, +drain and place on the back of the fire with not quite a gill of the +water in which they have been boiled, a little flour and an ounce of +butter. Simmer for five minutes, adding pepper and salt to taste and +just before taking from the fire add the yolk of an egg mixed with a +tablespoonful and a half of cream. Serve very hot in china or paper +cases. + +=Choux à la Crème.=--Put a small piece of butter in a saucepan with half +a pint of water, a teaspoonful of sugar, a piece of lemon peel and a +little salt. Boil well together, stir in two tablespoonfuls of flour and +stir till thick and cooked. Allow this paste to cool and then work into +it two eggs and sufficient milk to make it thin enough to drop from a +spoon. Heat lard in a deep frying pan, not quite to the point of +boiling, and with a spoon drop the paste into it in lumps about the size +of a hen's egg. When slightly brown and well swollen, remove the cakes, +drain them well, scoop out a little of the top of each to form a hollow +and allow them to cool. Whip cream to a stiff froth and put a small +amount into the hollow of each chou, arrange on a fancy dish and serve. +The chou may be filled with jelly or preserves if preferred. + + + + +XVIII + + +MENU + + Potage à la Printanière + Paupiettes de Veau + Pommes de Terre, Maître d'Hôtel + Salade de Laitue + Feuillantines + + +=Potage à la Printanière.=--Cut two carrots and one turnip into shapes +with a vegetable scoop, simmer for twenty minutes in salted water, drain +and place in a quart of the water in which the potatoes (in this same +menu) were boiled. Add a handful of chiffonade, cook five minutes and +serve. + +=Paupiettes de Veau.=--Cut thin cutlets from a fillet of veal and beat +them flat and even. Also mince a small quantity of the veal very fine, +mix it with some of the kidney fat, also minced fine, and half a dozen +minced anchovies, adding a little salt, ginger and powdered mace. Place +this mixture over the slices of veal and roll them up. Beat up an egg, +dip the rolled slices in it and then in sifted breadcrumbs. Let them +stand for fifteen or twenty minutes, egg them again, roll in breadcrumbs +and fry to a golden brown in boiling lard or clarified dripping, or stew +them in some rich gravy with half a pint of white wine and a small +quantity of walnut pickle. + +=Pommes de Terre, Maître d'Hôtel.=--Cut up carefully selected, +underboiled and cold potatoes in rather thick slices. Dredge half a +tablespoonful of flour in a saucepan with a lump of butter and when +smooth add gradually a cupful of broth, stirring till it boils. Place in +the potatoes along with a tablespoonful of chopped parsley and pepper +and salt. Stew for three or four minutes, remove the pan to the side of +the fire and add quickly the yolk of an egg previously well beaten with +a teaspoonful of cold water and a little lemon juice. When the egg has +become thickened, turn the potatoes with their sauce on a flat dish and +serve. + +=Salade de Laitue.=--Select fine lettuces, remove the coarse outer +leaves, wash and wipe, place in a salad bowl and sprinkle over a +tablespoonful of chopped chives, half a teaspoonful each of chopped +chervil and tarragon. Season with a pinch of salt, half a teaspoonful of +pepper, two tablespoonfuls of vinegar and a tablespoonful and a half of +oil. Mix thoroughly and serve. + +=Feuillantines.=--Prepare some puff paste; roll out to about a third of +an inch thick and cut into strips an inch wide and two inches long. +Spread a baking dish thick with butter, arrange the pieces of paste on +it, placing them upon their sides and leaving a small space between +them. Put them in the oven and when they are firm and their sides have +spread, glaze them with white of egg and dust with powdered sugar. As +the feuillantines are cooked set them on paper and drain off any extra +grease. Now mask them separately with small quantities of different +colored jams. Arrange on fancy edged dish-paper or a folded napkin on a +dish and serve. + + + + +XIX + + +MENU + + Potage Crème d'Orge + Bœuf à la Mode + Pommes de Terre, Sautées + Salade de Romaine + Soufflé au Chocolat + + +=Potage Crème d'Orge.=--Mix in a saucepan a teacupful of barley, an +onion, a small piece of cinnamon, half a blade of mace and three pints +of water in which potatoes have been boiled. When the mixture boils +remove from the center of the fire and allow to simmer slowly for three +hours or more. Pass through a fine sieve and return to saucepan. Mix in +two tablespoonfuls of butter and half a pint of boiling milk, season +with pepper and salt. Beat an egg yolk in a teacupful of milk, mix in +the soup but do not allow to boil after egg is added. Serve with +croutons. + +=Bœuf à la Mode.=--Take the under part of a round of beef, place it in a +deep earthen dish and pour over it spiced vinegar. Let the meat remain +in this for several hours, then dress it with strips of salt pork, a +third of an inch square, inserted in incisions made a few inches apart. +Stuff larger incisions with breadcrumbs highly seasoned with salt, +pepper, onions, thyme and marjoram. Bind the beef into a shape to retain +the dressing and dredge with flour. Then cut up two onions, half a +carrot and half a turnip and fry in fat drippings till brown and place +in a stewpan. Brown the meat all over with the same fat, place on a +trivet in the pan, half cover with boiling water, add a small quantity +of mixed herbs tied in a bag, cover and simmer for about four hours, or +till done. Take out carefully, remove strings and cloth, and place on a +large dish. Skim off the fat from the gravy, add more seasoning, thicken +with wetted flour worked smooth, boil for eight or ten minutes and +strain over the meat. Decorate with small onions and potato balls. + +=Pommes de Terre, Sautées.=--Boil potatoes until almost done, cut into +quarters or slices of medium thickness. Melt butter or clarified +drippings in a frying pan, put in the potatoes sprinkled with salt and +pepper and finely chopped parsley and toss over the fire till they are a +fine golden brown color. Serve with chopped parsley. + +=Salade de Romaine.=--Put crisp leaves of romaine in a salad bowl rubbed +lightly with a shallot or new onion. Make the following dressing. Take +one hard-boiled egg and mash it as finely as possible with a fork, add a +little paprika, a pinch of salt, half a teaspoonful of French mustard, a +teaspoonful of hashed chives, the same of hashed tarragon, two +tablespoonfuls of oil and three of vinegar. Add this to the romaine, +toss well and serve. + +=Soufflé au Chocolat.=--Mix a small tablespoonful of starch with a gill +of milk and when quite smooth add two ounces of powdered sugar and two +ounces of butter. Put the mixture into a saucepan and stir over the fire +till it boils. When cold stir in an ounce of grated chocolate and the +yolks of two eggs. Beat well together till perfectly smooth, then mix in +the whites of the eggs. Pour into a buttered souffle dish and bake for +forty minutes. + + + + +XX + + +MENU + + Potage Gourmet + Eglefin à la Maître d'Hôtel + Pommes de Terre, Casserole + Salade de Tomates et de Laitue + Canards Sauvages, Sauce Orange + Soufflé au Citron + + +=Potage Gourmet.=--Pour into a saucepan about a quart of the water in +which potatoes have been boiled, add a small amount of cold chicken cut +in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of +cooked green peas and one truffle cut into dice, also pepper and salt, +along with one or two whole cloves. Bring to a boil, allow to simmer for +fifteen minutes, and serve. + +=Eglefin à la Maître d'Hôtel.=--Cut a cleaned haddock open at the back +on each side of the bone, dust with pepper and salt, dip in flour, +place on a gridiron over a clear fire and cook for about twenty minutes, +turning carefully from time to time. Remove from the fire, place two +ounces of butter on the back of the fish, place it in the oven to melt +the butter, then, put the fish on a hot platter and sprinkle with mince +parsley and lemon juice, the latter heated. + +=Pommes de Terre, Casserole.=--Boil a pound or two of potatoes, drain +and mash and make into a stiff paste by adding butter and milk together +with a little salt. Form into a casserole, put on a dish, make an +opening in the top, brown in the oven and serve. + +=Salade de Tomates et Laitue.=--Split the white leaves of lettuce into +quarters and place in a bowl. Cut tomatoes into thin slices and place +over the lettuce. Season with a sauce made of one part of vinegar, two +of oil, a little salt and pepper. Pour the sauce over just before +serving. + +=Canards Sauvages, Sauce Orange.=--Roast two wild ducks over a brisk +fire, having them underdone, more or less, according to taste. Baste +all the time they are cooking with butter and the juice of lemon and +serve with the following sauce. Shred finely the rind of two oranges and +parboil in a little water. Melt an ounce of butter and stir into it a +dessertspoonful of flour moistened with a little water. Stir well over +the fire and then add the juice of the two oranges, some very clear +gravy, flavor with pepper and salt and cayenne, then add the parboiled +orange rind. Let the sauce boil and keep hot till wanted. + +=Soufflé au Citron.=--Put three egg yolks and three ounces of powdered +sugar into a basin with the grated rind of a lemon and a half and stir +till quite thick. Add slowly a tablespoonful of lemon juice and then, +quickly, the well beaten whites of the three eggs. Pour into a pie dish +and bake in a medium oven for twenty minutes. When the surface is a +golden brown it is done. Serve immediately. + + + + +XXI + + +MENU + + Filets de Carrelets, Italienne + Pommes de Terre, Loulou + Cailles Rôtis + Salade des Tomates et d'Artichauts + Vol-au-Vent, Chantilly + + +=Filets de Carrelets, Italienne.=--Take the fillets of two firm +flounders, trim and flour each piece lightly. Dip in egg beaten with +pepper and salt, cover on both sides with stale breadcrumbs and fry in +boiling olive oil. When the fillets are a golden brown place on a sieve +in front of the fire with a soft paper beneath them that they may drain. +Serve with fried parsley and quarters of lemon. + +=Pommes de Terre, Loulou.=--Chop raw potatoes fine and place them in a +saucepan with butter and a seasoning of pepper, salt, paprika and a +trace of nutmeg. Cover and cook very slowly, agitating them constantly. +When they become soft, beat well and arrange a layer on a vegetable +dish, sprinkle with Parmesan cheese, put on another layer of potatoes, +then more cheese, and so on, having the top layer of cheese. Pour over +all melted butter and bake about twenty minutes in a slow oven. + +=Cailles Rôtis.=--Tie a thin slice of bacon over the breast of each +quail, roast them at a clear fire for fifteen minutes, basting +frequently. Lay them on crisp buttered toast, sprinkle with minced +parsley, salt and paprika, and serve with a rich wine jelly on a +separate dish. + +=Salade des Tomates et d'Artichauts.=--Cut the under part of boiled +artichokes into slices and take the same number of slices of tomato. Dip +both into a dressing made of olive oil, vinegar, tarragon, chervil, salt +and pepper, with a little mustard and arrange in a salad bowl. Pour over +the remainder of the dressing and serve. + +=Vol-au-Vent, Chantilly.=--Roll a pound of puff paste to about an eighth +of an inch in thickness and cut out about thirty rounds with a fluted +cutter, about two and a half inches in diameter. Then cut out the center +of these with a cutter about an inch across. Roll out the paste taken +from the centers and cut out more rings in the same way. Brush the rings +over with egg, place one on top of another, two by two, press together +so that they will stick, place on a baking sheet, brush over with egg +and bake in a brisk oven. When almost done sprinkle with sugar and allow +to remain in the oven till they are glazed and fully done. Remove and +place on a warmed platter and fill with any sort of cream desired, or +jam or tart marmalade. + + + + +XXII + + +MENU + + Potage Julienne + Homard Bordelaise + Canard à la Reine + Salade à la Russe + Café Bavaroise + + +=Potage Julienne.=--Cut carrots, onions, leeks and turnips into thin +slices or strips of equal size with a head of celery. Put all into two +ounces of butter melted in a saucepan and toss over a slow fire for a +few minutes. If desired other vegetables in season such as cauliflower, +peas or asparagus may be added. Pour clear chicken broth over the +vegetables, put in some pieces of cold chicken, allow to come to a boil, +then simmer till the vegetables are tender and pour the whole into the +tureen with sippets of toast. + +=Homard Bordelaise.=--Cut a small carrot and an onion into fine pieces +and boil for five minutes in a wineglassful of red wine. Now add the +meat from two lobsters, cut in small pieces, say, about a pound and a +half. Season with a very little pepper, salt, and a trace of nutmeg, +adding, just before the lobster is cooked, about half a pint of velouté +sauce. Stew well together and serve at once. + +=Canard à la Reine.=--Cut off one wing of a duck and half the breast +from the same side, remove the skin, take out the bone and fill the +place with quenelle forcemeat. Lard the breast and put it into a +braising pan over slices of leeks, carrots and onions and a little +thyme, chervil, bayleaves and lemon peel. Add sufficient stock to +prevent burning, set the pan on the fire and braise the duck, then glaze +it. Serve with a purée of beans for garnish. + +=Salade à la Russe.=--Cut cold chicken and salmon into thin slices, +arrange in a salad dish and mix with finely cut cooked asparagus heads, +carrots and cauliflower, a few capers and a little caviare. The dressing +is made with three parts of oil and one of vinegar, a little mustard and +cayenne pepper and a tablespoonful of minced onion. Pour over the salad +and stand on the ice till served. + +=Café Bavaroise.=--Grind half a pound of green coffee, roast in a sugar +boiler without burning it or even browning and soak a quart of milk with +it for about an hour. Now stir into a cupful of flour a teaspoonful of +castor sugar into which has been dropped a little vanilla extract, and a +little salt. Stir this all in with the strained coffee-flavored milk, +bring to a boil, remove from the fire and stir in the yolks, then the +whites of three eggs, all beaten firm. Fill paper cases with the +mixture, bake, sprinkle castor sugar over the tops and serve at once. + + + + +XXIII + + +MENU + + Huitres à l'Américaine + Bœuf à l'Aurore + Pommes de Terre, Lyonnaise + Salade Française + Crème à la Russe + + +=Huitres à l'Américaine.=--Place in a sauce bowl a heaped teaspoonful of +salt, three-quarters of a teaspoonful of white pepper, a medium sized +onion, chopped, and a teaspoonful of minced parsley. Mix lightly +together along with a teaspoonful of olive oil, six drops of tobasco +sauce, a little Worcestershire sauce and a gill of vinegar. Put a +teaspoonful of this mixture on each raw oyster just before taking to the +table. + +=Bœuf à l'Aurore.=--Season two steaks of about three-quarters of a pound +each (any ordinary cut will do) with salt and pepper, baste on either +side with a little oil and broil over a brisk fire for six minutes. +Place on a hot dish and serve with the following sauce poured over: Mix +in a saucepan a small glass of mushroom liquor with half a pint of +bechamel sauce, half an ounce of butter and two or three tablespoonfuls +of tomato sauce. Place on the fire, stir for ten minutes and just before +removing add whole mushrooms cut in squares. + +=Salade Française.=--Chop fine a bunch of parsley, two small onions and +six anchovies. Lay them in a bowl and mix with salt and mustard to +taste, two tablespoonfuls of salad oil and a gill of vinegar. Stir all +well together and then add, one at a time, some very thin strips of cold +roasted or boiled meat, not more than three or four inches long. Shake +the slices well in the dressing. Cover the bowl closely and allow to +stand for at least three hours. Serve garnished with parsley. + +=Pommes de Terre, Lyonnaise.=--Cut into round slices eight boiled +potatoes, lay them in a frying pan with an ounce and a half of butter +and the slices of a partly cooked onion. Season with salt and pepper and +cook till the potatoes become well browned, tossing all the while. Serve +with chopped parsley sprinkled over. + +=Crème à la Russe.=--Put into a saucepan a pint of milk, half a pound of +lump sugar, the grated rind of two lemons and an ounce of gelatine, +previously soaked in water. Cook till the sugar dissolves over a slow +fire, then allow the mixture to cool somewhat before stirring in the +yolks of two eggs, unbeaten. Place on the fire to curdle. Strain, and +when cool add the juice of the two lemons and the whites of the eggs +beaten stiffly. Stir all well together and pour into a wet mould. Turn +out when well set. + + + + +XXIV + + +MENU + + Potage Napolitaine + Truites à la Monbarry + Croquettes de Pommes de Terre + Celeri-rave en Salade + Pouding aux Figues + + +=Potage Napolitaine.=--Boil in strong bouillon small forcemeat balls +made of any left-over game or meat. Then soak croutons in the same +bouillon. Add the forcemeat balls and serve. + +=Truites à la Monbarry.=--Prepare several trout and lay them in a pan +with a quarter pound of butter and some strong spices. Allow to heat +slowly in an open oven and when the butter is entirely melted, drop on +the trout two well beaten yolks of eggs. Grate cheese over this and +cover all with a quantity of fine breadcrumbs. Brown lightly in a hot +oven and serve. + +=Croquettes de Pommes de Terre.=--Boil and drain about two and a half +pounds of potatoes. Add a generous quantity of butter, yolks of two +eggs, salt and pepper and the white of the eggs beaten to a snow. Beat +the whole up briskly, shape the mixture into balls and fry in a pan. + +=Celeri-rave en Salade.=--Trim carefully a bunch of celery, leaving on +as much of the root as possible. Cut in half and boil in salted water +till tender. Then trim into even sticks and season it very piquantly +with French mustard, a few young onions, pepper, salt and finely chopped +parsley. Garnish with lettuce-leaves and slices of beet. + +=Pouding aux Figues.=--Mix in a large bowl a cupful of breadcrumbs, half +a cup of farina, a pinch of salt, a cup of suet, cut fine, a cup of +powdered sugar, a minced carrot and a cup and a half of chopped figs. +Grease a baking mould, line it with whole figs, and empty the mixture +into it. Cook for four hours, the pan standing in water. Serve hot with +a rum sauce. + + + + +LET US EAT FISH + +A FAMOUS FRENCH LUNCHEON À L'AMÉRICAINE + + +Only in the Latin countries has fish as an edible ever been fully +appreciated and, as is the case with most other things gastronomic, it +is in France that the food possibilities of the denizens of the water +have been brought nearest perfection. + +Over here we have always seemed to regard fish as useful chiefly for +stocking aquariums or for furnishing sport for the vacationist, along +with golf, tennis and bowling. True, we have become rather well +acquainted with certain sea foods, the oysters, Blue Points and Cape +Cods; we have a nodding acquaintance with some of the clam clan, +especially the Rhode Island branch, and the Little Necks, the blue +bloods of the family. And, of course, we are familiar with the +crustaceans, the lobsters and the crabs. + +And we know, too, certain succulent sea delicacies that come to us from +Palm Beach shores and California and Oregon regions, tuna and halibut, +bluefish and salmon as it comes to us variously prepared for the table. +In short, we Americans are fairly friendly with a number of the +aristocrats of the water, but on analyzing the situation we come to +realize that as for knowing the "finny tribe" as a whole well enough to +get complete gastronomic joy out of the situation, it remains that it is +only the French people who are so blessed. + +Time and the hour and the high price of meat, however, render it +advisable, even absolutely necessary, that we work _all_ our resources +instead of only a part of them, to economize whenever and wherever we +can, and the waters in our midst and around us are surely one of the +most important resources not already worked to the limit. + +Therefore, let us eat fish--but first let us learn of the French about +fish, even as we have learned of them concerning other foods, or as we +have learned fashions, for, verily, the turning out of a proper fish +dish for the table has ever been regarded by the French as no less an +art than the creation of a beautiful frock in one of their ateliers. +Moreover, their ways with fish are so broadly inclusive that one may +make up an entire menu from one end to the other, with only a cup of +coffee needed as a final fillip to make a perfect meal--and all of fish. + +By way of furnishing inspiration to our own appetites, herewith is a +suggestion for a fish luncheon, a favorite menu of France, which its +wealth and fashion delighted to have set before it in those good old +days before the war. Substitutes are given for any fish not indigenous +to American waters; otherwise it is just as it would be served at one of +the Riviera restaurants, with the exception, of course, that on the +Riviera or at any of the noted marine restaurants, the visitor himself +was permitted to select the fish for each course from among the +different specimens swimming in the reserves, altogether unconscious of +impending fate. + +No French restauranteur worthy the name ever kept dead fish in stock, +for nothing deteriorates so quickly. There is rarely over here the +natural reserve that the Riviera takes as a matter of course, although +there is, in some restaurants, the tank of running water in which the +fish are kept in condition till required. + + + + +AN ALL FISH LUNCHEON + + +MENU + +=Hors d'Œuvres.= =Little Necks or Blue Points.= + + (At Monte Carlo one would be served Clovisses.) + +=Lobster with Sauce Piquante.= + + (A substitute for the French langouste, which is similar to a giant + lobster minus the two long nippers. Or there might be served abroad + for this course a little gelatinous fellow called supion, or + sea-hedgehog, or perhaps nonnots, smaller and more delicate than our + own whitefish.) + +=French Sardines Grilled, or Shad Planked.= + + (Shad is a most satisfactory substitute for the French + restauranteur's delight--loup de mer.) + +=Flounder, Sauce Meunière, or Shrimps.= + + (In Dieppe sole and certain crevettes are both specialties and are + served at this juncture, but little sole is being received here and + our own flounder answers requirements admirably. Shrimps, too, will + please an American palate fully as well as the crevettes.) + +=Bouillabaisse.= + + (This, for which we have no nearer synonym than fish stew, which is + a libel, is the pièce de résistance of the luncheon. It is probably + the most famous fish dish of France.) + +=Salade de Poisson with Aioli.= + + (Aioli is a Mediterranean mayonnaise and "the dressing," the French + say, "is the soul of the salad.") + +It will be noted that there is no dessert given with the above menu, but +the repast may be gracefully topped off with crackers and cheese and +café noir. Tea is never served with fish, as the tannin is said to +render fish particularly indigestible. + + +TO PREPARE THE LUNCHEON + +The French disdain the pepper, horseradish and tomato mixtures with +which we are wont to dress raw oysters, preferring to get the full +coppery taste peculiar to their home product, but the American oyster, +even these artists of the culinary department agree, requires a dressing +to bring out the flavor. As for the clovisse, which is, by the way, +first cousin to our clam, it is eaten from the shell, each clovisse +being opened immediately before being disposed of. + +Lobster as here served to take the place of the French langouste, tastes +much like deviled lobster. The sauce piquante is made as follows: Into a +saucepan put a tablespoonful of finely chopped onion with a little salt, +grated nutmeg, black pepper and an ounce of butter. When this melts and +blends add a little chopped red pepper along with three tablespoonfuls +of vinegar and a teaspoonful of mustard. Stir together well, then mix in +half an ounce of flour and half a pint of fish stock. Simmer for half an +hour, skimming occasionally and, finally add a chopped pickled gherkin. + +=Sauce Meunière=, served with the sole, or, in this case with the +flounder, is made by adding a few shrimps and mussels, minced, to a pint +of white wine in a saucepan, along with a cupful of minced mushrooms, a +teaspoonful of butter, salt and pepper and three or four cloves. Simmer +for twenty minutes and pour over the fish just before serving. + +=Salade de Poisson, Aioli=, is made by taking any cold fish, say salmon, +with this menu. It is flaked and marinaded in oil and vinegar seasoned +well with pepper and salt. Allow to remain for an hour or so, then +remove and arrange compactly in a salad bowl. The aioli, the +Mediterranean delicacy with which it is served, is made by whipping two +eggs, four teaspoonfuls of olive oil, a half teaspoonful of French +mustard and a half cupful of cream together till stiff, in a bowl rubbed +with garlic. Heap this on the center of the fish. + +As for the =Bouillabaisse=, it is like our own Welsh Rabbit in so far as +hardly any two persons make it alike. Here are two recipes which +gastronomic authorities have accorded the meed of highest praise: + +No. 1.--Cut into pieces and remove the bones from three pounds of fish; +say one pound each of cod, halibut and bluefish, though any fish of like +nature will do. To these add the cooked meat of one lobster or two +crabs, and six shrimps and put all into a casserole in half a pint or +more of olive oil to cook, adding one lemon, sliced, two tomatoes, one +onion, one sliced carrot, a bunch of saffron, a bunch of parsley, a +bayleaf and a clove of garlic--or have the casserole rubbed with the +garlic. Cook for ten minutes, stirring frequently, then add one cup of +soup stock and a glass of wine or cider. Cook for fifteen minutes +longer, remove to a hot bowl, line the casserole with slices of toast, +and pour back the bouillabaisse. Serve at once. + +No. 2.--Place the pieces of fish to any desired amount in a large +saucepan, add two or three sliced onions, one or two sliced carrots, +three shallots, two cloves of garlic, a bunch of thyme and parsley, +three or four cloves, two bayleaves, half a teaspoonful of capsicum, a +wine-glass of olive oil and salt and pepper to taste. Pour over the +above mixture two quarts of water and boil gently for half an hour, the +pan covered. Drain and lay on a hot dish. Then mix a teaspoonful of +saffron in the liquid, pass through a strainer into a soup tureen. Serve +the soup with the fish and a plate of croutons of fried bread or sippets +of toast. + + + + +FISH À LA MARSEILLES + + +The French have another fish dish which, like bouillabaisse, is +practically a meal in itself and which in these days should be better +known to the American table. It is a specialty in the vicinity of +Marseilles and made there, of course, with fish peculiar to the home +waters, but M. Auguste Gay, Chef of the Yale Club, New York, who, +incidentally, has probably given more attention to the adaptation of +French cookery to American requirements than any other chef, is +authority for the statement that the following recipe produces an almost +perfect substitute for the French dish: + +Chop into fine bits a small sweet Chile pepper and toss it about in a +saucepan over the fire with a third of a cupful of olive oil or butter. +When hot add a cupful of okra and the same amount of stewed fresh or +canned tomatoes. Cook fifteen minutes and add a full cupful of cooked +fresh fish--cod, haddock, etc., and a half cupful of flaked salt fish, +mackerel, for instance. Cover and cook for twenty minutes longer and +serve with water crackers. + + + + +GENERAL CONSIDERATIONS + + +One secret of the French cook's superiority to the American in preparing +fish is that the former has almost a congenital knowledge of his +subject. To him all fish is not just fish. He differentiates sharply as +to species, tempering his treatment to varied requirements. + +Roughly, there are two classes of fish: those which have dark flesh or +flesh with a pinkish tone which is streaked with fat, and those which +have white, firm flesh and are the more digestible. Best known in the +first class are shad, butterfish, bluefish, salmon, mackerel and +sturgeon, and in the second, cod, halibut, flounder, trout, rock and sea +bass, pompano, weakfish and perch. + +One matter-of-course rule is that no fish of whatever kind shall be +allowed to enter the kitchen unless it is perfectly fresh. To be sure +of this see that the gills are bright and shining and the flesh firm, +not readily separating from the bones. That settled, you have an almost +endless choice of ways of cooking. + +Fish may be boiled, broiled, fried, baked, planked, creamed, steamed, +cooked en casserole, jellied or pickled, but of all these ways none +produces quite the universally satisfactory results with a sizable fish +that planking does, and planking is not more difficult or expensive than +other methods. + +All that is required in the way of accoutrements is a half-inch-thick +hardwood board which is heated in advance in the oven when planked fish +is to figure on the menu. Then having thoroughly cleaned the fish, +removed its head and tail, split it up the back half through the bone so +that it will open out flat, brush it with butter and season with pepper +and salt, place it skin-side down on the board. + +Put it in the oven and when it is done, which can be easily ascertained +by lifting a bit of the flesh, you, being American, may garnish the +board with mashed and seasoned potatoes, set the board back in the oven +till the potatoes are browned and serve. The French, on taking the +cooked fish from the oven, merely brush it with a little oil or melted +butter, squeeze some lemon juice over, sprinkle a few bits of parsley +about, and send the fish thus to the table. + +Small fish, such as perch, smelts, etc., are best fried in deep fat or +its substitute, first being dipped in egg and rolled in fine cracker or +breadcrumbs, then served with a Sauce Mousseline, mashed potatoes or +boiled new ones, and a crisp salad. + +This Sauce Mousseline is made by beating two eggs in a saucepan, adding +a cupful of top milk, butter the size of a walnut and pepper and salt, +then stirring over the fire till it begins to thicken. When of the +proper consistency, add a tablespoonful of lemon juice and it is ready +for the table. + +A tart sauce for boiled fish that is much favored in the south of France +but which, if it has ever crossed the water, has kept its arrival very +quiet, is quite simply made and will be much liked as a decided change. +To make it dissolve a tablespoonful of powdered mustard in a half cupful +of fish stock and add two tablespoonfuls of white wine vinegar by +preference, though other vinegar will do. Let this come to a boil, add +two or three slices of lemon and boil a few minutes longer. Take from +the fire and add two eggs that have been beaten with a teaspoonful of +water. Season with salt and pepper and heat again but do not allow to +boil. + + + + + [ Transcriber's Note: + + The following is a list of corrections made to the original. The first + line is the original line, the second the corrected one. + + vinegars, Worchestershire and many another flavoring designed to give a + vinegars, Worcestershire and many another flavoring designed to give a + + left of the morn ng cereal except to the advantage of some later made + left of the morning cereal except to the advantage of some later made + + over a moderate fire and add to it chopped parsely and chives, or + over a moderate fire and add to it chopped parsley and chives, or + + a boil and mix in two or three tablespoonsfuls of grated Parmesan cheese. + a boil and mix in two or three tablespoonfuls of grated Parmesan cheese. + + fish, cover in the kettle with cold water and, plenty of salt. Bring + fish, cover in the kettle with cold water and plenty of salt. Bring + + and moisten with hot water, then add a few drops of vinegar a dash of + and moisten with hot water, then add a few drops of vinegar, a dash of + + on each side of the bone, duct with pepper and salt, dip in flour, + on each side of the bone, dust with pepper and salt, dip in flour, + + parsely, salt and paprika, and serve with a rich wine jelly on a + parsley, salt and paprika, and serve with a rich wine jelly on a + + please an American palate fully as well as the crevettes. + please an American palate fully as well as the crevettes.) + + say, "is the soul of the salad." + say, "is the soul of the salad.") + + ] + + + + + + +End of the Project Gutenberg EBook of Twenty-four Little French Dinners and +How to Cook and Serve Them, by Cora Moore + +*** END OF THIS PROJECT GUTENBERG EBOOK 24 LITTLE FRENCH DINNERS *** + +***** This file should be named 29970-0.txt or 29970-0.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/2/9/9/7/29970/ + +Produced by Jana Srna and the Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive/American Libraries.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH F3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. |