The post-graduate cookery book; consisting of a large number of special receipts, many of them original, which are offered in this form as a supplement to existing works on the culinary art - Softcover
Synopsis
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated.1903 Excerpt: ... Sauce Remoulade--Remoulade Sauce. Rub the yolks of 4 hard-boiled eggs through a fine sieve, place them in a bowl with i tablespoonful of French mustard, and dilute with the same amount of tarragon vinegar. Chop fine the fillets of 2 anchovies and add; then add little by little 3 gills of olive oil with chopped herbs, as for Tartar Sauce. Sauce Tyrolienne--Tyrolian Sauce. Reduce I pint of tomato sauce to a good consistency, and while hot, add I pint of mayonnaise; then strain and put on ice to cool. Season highly with paprika, and finish with 2 gills of whipped cream. Sauce Germanique--Germanique Sauce. Throw into boiling water I handful each of chervil, chives, spinach and tarragon and 2 handfuls of parsley. Drain and refresh in cold water, press to free from humidity; then pound in the mortar and rub through a fine sieve; add the puree to I quart of mayonnaise, and finish with a half pint of whipped cream. Sauce Cumberland--Cumberland Sauce. Shred fine the outer rind of i orange and i lemon; then parboil in boiling water, and drain. Dilute 2 gills of currant jelly and i tablespoonful of English mustard with the juice of the orange and lemon and l/2 gill of port wine, adding a pinch of salt and a little cayenne pepper. Sauce Suedoise--Swedish Sauce. Mix i tablespoonful of grated horseradish to l/2 pint each of apple and Mayonnaise sauce. Serve cold. Sauce Chantilly--Chantilly Sauce. Same as Swedish Sauce, with the addition of 4 or 5 tablespoonfuls of whipped cream. FISH. The Cooking Of Fish. It is utterly impossible to give a full description in this treatise of all the fish which the American waters produce. We will, however, try to enumerate the typical varieties, and give the different methods in which they may be prepared for the table. Needless to say,...
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