Espagnole sauce

(Recipe #2a, page 148)

To make an Espagnole sauce, cover the bottom of a deep casserole with fresh butter to half the thickness of a finger, top it with a pound of sliced lean raw ham, followed by 3–4 large sliced Spanish onions, a loin of veal, 2 old partridges or 2 old pigeons, an old hen, and some scraps of raw or cooked fowl. Pour in two ladles of meat stock and place the casserole over low heat, letting the combination cook down and turn light brown, but being careful not to let it scorch. Then fill the casserole with bouillon, bring it to a boil, degrease it completely, add a few carrots, leeks, and parsnips, and simmer slowly. Continue reading

Lobster fricassee with fish dumplings and asparagus

(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

Tasty poultry or veal pastries with cheese

(Recipe #18, page 122)

Cook a full-flavored, tasty ragout (with bones removed) in a short broth and stir in some egg yolks. Roll a flaky pastry out thin, use it to line the small pastry molds, and fill them halfway with the meat cut into small pieces along with the thick gravy. Bake the pastries for a good ¼ hour in a moderate oven.

While they are baking, stir together a melted piece of butter the size of a walnut, 2 whole eggs, some thick sweet cream, and grated Dutch or fresh Swiss cheese to make a thick sauce, place 2 tablespoons of the sauce in each pastry, and bake them for another ¼ hour.

Translated by David Green.

Chicken in rice

(Recipe #147, pages 113 – 114)

Boil the chickens in salted water with a generous knob of butter until done. Meanwhile blanche rice (or use pearl barley), add the chicken broth gradually and simmer until the rice is soft but not mushy. Half an hour before the rice is done, add well washed raisins to taste to the rice and pour in any remaining chicken broth to prevent the rice from becoming too thick. Then cut up the chickens, arrange them piping hot in the middle of a platter and surround them with rice; optionally garnish the platter with your choice of dumplings.

Translated by David Green.

Roasted spring chicken, Southern German style

(Recipe #145, page 113)

Use fryers 6–8 weeks old. After cleaning and washing them, hold them for a minute in hot water, then in cold water, and cut them in two lengthwise with a sharp knife. Remove the backbone and then cut them in two crosswise, yielding 4 pieces of each chicken. Sprinkle the pieces with a little fine salt, dredge in fine flour, then dip each piece in eggs beaten with an equal quantity of water, then cover thoroughly with white breadcrumbs, and immediately fry them golden brown over moderate heat in a generous quantity of lard.

Put 8 pieces at a time in the hot lard, carefully moving the pan about to prevent scorching. They need only about 4 minutes to acquire a good color and be cooked through. To drain the fat, lay them on a few slices of bread while the other pieces are being cooked. Wash a handful of parsley leaves and dry them in a cloth; brown them lightly in the lard after taking it off the heat, to prevent foaming when the parsley is added. Arrange the chicken pieces in a mound on a heated platter wreathed with the fried parsley sprinkled with fine salt and top with a small bunch of parsley.

Translated by David Green.

Fine ragout of young spring chickens and pigeons

(Recipe #144, pages 112 – 113)

4 chickens or 8 pigeons will serve 12. Prepare them as in no. 143 and stew them in butter until done. Brown a knob of fresh butter the size of an egg, add flour and stir until it also brown, but do not let it scorch. Stir the browned flour with the flavorful broth in which the birds were cooked, adding brown stock as necessary, a sliced seeded lemon, some ground nutmeg, pepper, and salt. Continue reading

Dainty fricassee of young spring chickens and pigeons with crayfish

(Recipe #143, page 112)

If you like, cut the chickens in quarters and the pigeons in half lengthwise to distinguish chickens from pigeons, though this is not necessary. Add some salt and a lot of fresh butter and place the tightly covered pan over moderate heat; turn the pieces over after a while; after ½ an hour add boiling bouillon, a few slices of a cored lemon, a bit of mace, and some fine zwieback crumbs and cook slowly covered until the meat is tender, being careful, however, not to let it begin to fall apart. Continue reading