Hen turkey in a fricassee sauce (first or middle course)

(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.

Veal fricassee with cauliflower

(Recipe #65, page 91)

Cut suitably small pieces of veal from the breast or ribs, sweat them with a little flour in hot butter for ¼ hour, turning once, and add enough boiling water to cover the meat halfway.

Meanwhile cook cauliflower cut into small pieces slowly in salted water at a low boil until tender; place it carefully in a strainer to let the water drain while keeping the cauliflower attractive. Place the meat in the center of a bowl, surround it elegantly with the cauliflower with the florets uppermost, and pour the concentrated, velvety fricassee sauce over the platter.

Translated by David Green.


(Recipe #22, page 55)

Remove the stems of the cauliflower completely and use a sharp knife to remove the small leaves, but leave the heads as whole as possible and place them in water, so that any caterpillars hiding inside will come out. Then place the cauliflower in boiling salted water and cook slowly until tender. Use a slotted spoon to place it carefully in a colander to drain, to keep the florets attractive, then quickly cover. For serving, pour off the drained water, place the head upright, and nap with a thick crayfish sauce or a cream sauce. Continue reading

Veal soup for the ill

(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.

Veal soup

(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

French soup

(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.]

Beef soup with pearl barley or rice

(Recipe #7, page 29)

Cook bouillon according to No. 1 (general instructions). However, strain through a hair sieve [Haarsieb] after only half an hour.

Melt a small piece of butter in an iron pot. For every four servings, stir in a heaping TBS of flour till it has a yellowish sheen. Without stirring, the butter would cook to pieces. Strain the bouillon, removing the sediment. Add the flour [mixture] and the strained broth to the pot and cook. If one intends to have pearl barley in the soup, it should be added now, along with mirepoix [celery, carrots, onion].

However, rice only requires 1 – 1/4 hours to cook, as noted in general instructions above.

One hour before serving, several pearl onions, asparagus, or young kohlrabi may be cooked with the soup. One may also add cauliflower [to the soup], as long as it has been cooked first, because it should not be overcooked.

It is unnecessary to overcook the asparagus for this soup, unless it was not fresh.

Shortly before serving, add several young, finely chopped celery leaves or a little finely ground mace to the tureen and if desired, cook dumplings in the soup.