(Recipe #34, page 133)
Use a sharp knife to shave the scales very close to the skin, leaving it white; split the fish and cut it into pieces of a convenient size, rinse them well, boil them for 5 minutes in salted water, and place them in another kettle.
Meanwhile boil capers in white wine and some of the fish broth, with lemon juice and peel, a generous knob of fresh butter, and some grated white bread. Pour this sauce over the pickerel and let the fish stew in it gently for ¼ hour. If desired, when the fish are served the sauce can be slightly seasoned with anchovies. Then stir in an egg yolk and bring the pickerel hot to the table.
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 #41, page 60)
Clean the mushrooms as described in I, no. 16. Set them on the stove in an earthenware dish with some meat stock, butter, and nutmeg; cook slowly tightly covered for ½ hour. Finally add a teaspoon of potato flour or some crumbled zwieback, a little lemon juice, and salt if needed. Cook until the liquid thickens; the dish can be finished by beating in an egg yolk.
Side dishes: smoked salmon, roast hen, meat patties, veal cutlets, also fricassee of veal.
Translated by David Green.
(Recipe #12, page 30)
The sweetbread (calf’s sweetbread) is prepared as in Chapter One, General Preliminary Remarks and Definitions of Terms, cubed and cooked in butter and flour until yellow, then cooked for awhile in veal broth, then stirring in finely chopped parsley, mace, and egg yolks. This is also a soup that is suitable for the ill; in that case one must omit the spices, and the flour should be sweated with only a little butter.
[Note: Sweetbread consists of the gullet, neck, heart, liver, sometimes even the cheek, ear, “sublingual glands” of the tongue, and even the testicles. My mother always called these the innards.]
(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 #14, pages 52 – 53)
Boil and skim the chickens well in salted water, add a piece of butter, and cook slowly until tender. When the stock has become strong, put a generous piece of butter in another pot, pour in the shelled peas, and steam them covered for a while, stirring occasionally. Add some of the chicken stock, cook the peas until tender, mix in some finely chopped parsley, and thicken the stock with some egg yolks mixed with a spoonful of water.
Cooking time as in the previous recipe.
Translated by David Green.
(Recipe #3, page 28)
Highly recommended. Serve 1/2 pint [one cup] soup per person. One cup of water is used to cook one serving. Pour three quarts plus one pint water into a tin pot, and boil. Place one pound of good, boneless beef in the pot. Carefully skim the foam. Then add a whole chopped onion, one-fourth of a large celery root (alternately one-half of a celery root), and 4 heaping TBS of fine pearl barley. Cover tightly. When adding salt later, let soup cook 2-1/2 hours without removing lid. Do not boil too rapidly or too slowly.
To serve: Add flavorful egg yolk, nutmeg (if desired), and a level teaspoon beef extract to a [soup] tureen. Slowly add the soup to the tureen, stirring constantly, so the egg will not curdle.
(Recipe #2, pages 27-28)
Take half of a fresh egg yolk, salt, a little nutmeg, and about half a teaspoon of fresh butter (this may be omitted), and mix in an eight-ounce bouillon bowl. Add 1/2 tsp beef extract. Mix. Gradually add a cup of boiling water.
The remaining half of the egg yolk can be stored in a cool place, covered with a TBS of cold water, for use on the next day.
Alternately, the eight-ounce bouillon bowl can be filled with a cup of boiling water, stirring in beef extract and salt.
One may also mix the beef extract and salt with flavorful cooked groats [e.g. cooked oatmeal]. The groats should be neither too thick nor too thin. Beef extract and salt added to groats instead of boiling water makes for a flavorful and pungent drink.
(Recipe #2, page 230)
Cook 1 chicken till it boils. Add 1 onion, 1 bay leaf, “English” spices, and peppercorns and cook till tender. Remove the skin from the chicken and cut up the meat. Add 2 chopped stalks of celery to the chicken meat. Cook three eggs till hard boiled. Slice the cooked egg whites, and mash the cooked egg yolks. Mix yolks with three to four TBS vegetable oil and add vinegar, a little ground pepper, and four to five TBS of “salad dressing” [used English words]. Then add a little strained chicken stock, mix everything well. One may substitute white cabbage for celery.