(Recipe #89, pages 144 – 145)
Thoroughly clean fat spring chickens, put them on the stove with barely enough salted water to cover; add a generous knob of butter and with some mace, and simmer until done, skimming carefully. A good ¼ hour beforehand, add very tender asparagus, well peeled and parboiled. Continue reading
(Recipe #62, page 139)
Clean and bone the fish, salt it, and cut it into small pieces. Dry, dip in beaten egg and nutmeg, dredge in bread crumbs, and fry golden brown in hot butter. Continue reading
(Recipe #14, page 31)
Take one large, fat chicken for every five persons. The chicken should be plucked clean the day before cooking. Wash well with cold water and rinse it out inside. Since some chickens can leave a strong after-taste in soup, it is good to soak the chicken for 1/4 hour in cold water. Cut off the legs and blanch them in hot water; remove the skin. Chop off the feet, bend the legs several times and place them together with heart and stomach with the chicken. Hold back the liver. It will be cooked in the soup only the last 3 minutes, where it will then be a welcome addition to the soup for the man of the house. Continue reading
(Recipe #139, page 111)
Prepare the turkey as for roasting; the legs can be inserted into the skin as directed in section I. Then set the turkey on the stove with cold butter and some shallots, brown it slowly covered, add some boiling meat stock or water along with lemon peel (yellow skin only), mace, some estragon, and ½ hour later a large number of mushrooms; simmer tightly covered in scant broth until tender.
Have some strong meat broth ready; ½ hour before serving, add lightly browned flour along with sweetbreads, stuffed crayfish heads, pistachios, asparagus, or cauliflower (see section I, no. 17, etc.). Boil the gravy until everything is tender but not disintegrating, skim the fat from the turkey gravy, and add the boiled gravy—which like any fricassee gravy must be well bound—along with a few seeded lemon slices. Stir in 2 egg yolks and crayfish butter and set the turkey out, garnished with dumplings of white bread, veal, or suet just boiled in salted water. Pass slices of puff pastry as a substitute for vols-au-vent.
Translated by David Green.
(Recipe #62, pages 90 – 91)
Cut veal breast into small squares; to assure that the meat stays quite white, blanch it: after washing it in cold water, place it on the heat and just before the water comes to a boil dump the meat in cold water and dry it. Then place the pieces in a kettle with a generous amount of very hot fresh butter; simmer the meat slowly tightly covered for about ¼ hour, turning it once, but do not let it brown. Continue reading
(Recipe #11, page 30)
Take a very meaty piece of veal, skim as described above. Strain the broth through a sieve, and cook with a piece of butter and cooked rice till done. If one has cooked asparagus, scorzonera, or cauliflower at hand, one can add this to the soup. After it is tender, stir in a fresh egg yolk (if such is allowed for the patient) and a little nutmeg or finely chopped parsley.
(Recipe #10, page 30)
Prepare veal as in [Recipe] No. 4 above, except with more of the meat, since veal is less flavorful than beef. After it has been rinsed well and skimmed in water and salt, run the broth through a sieve after about half an hour. Then as in [Recipe] No. 7 above, sweat a little flour in butter, and slowly add the veal broth to that mixture. Add parsley root, and if available several scozonera; one hour before serving, add cooked rice. Continue reading
(Recipe #10, page 51)
Cut the asparagus into three pieces, reserve the tips, and boil the remaining pieces until half cooked, to eliminate any bitter taste. Then bring meat stock to a boil with a generous piece of butter, a little mace, and some salt, drop in all the asparagus, and cook slowly until tender. Shortly before serving, add some ground zwieback and bring to a boil again with egg yolks. Then arrange the asparagus spears nicely, garnish them with bread dumplings, and pour the thickened stock evenly over them.
Side dishes as above, except for the scrambled eggs.
Cooking time: 1–1½ hours.
Translated by David Green.
(Recipe #9, pages 50 – 51)
Peel each spear thinly from tip to base; cut off where it becomes tough. Another, better way to peel asparagus, is to insert a sharp knife under the thick peel at the base and remove it all at once, peeling it all around. With some practice, this technique is easy to master. Then wash the asparagus, tie it in bundles (the tips must be the same height and the bottoms cut off evenly), and cook it in plenty of water at a moderate boil, because otherwise the tips will fall apart. When the asparagus is tender, lay the bundles on a warm platter, use scissors to cut the twine and remove it, arrange the spears gracefully, and sprinkle with nutmeg and some ground zwieback. Continue reading
(Recipe #8, page 29)
For this soup, prepare all possible young vegetables, such as kohlrabi, celery, savoy cabbage, asparagus, cauliflower, and peas. Cut the rooted vegetables in strips, and chop the savoy cabbage finely. Simmer in 1/4 pound fresh butter, in a pungent bouillon, with asparagus and cauliflower cooked thoroughly.
Mushroom dumplings, as well as egg dumplings, go well with this soup, as do croutons.
[She did not mention beef extract, but without meat, the extract would be necessary to have a meat bouillon.]