Gourmet Cooking Entrees and Meat Rechauffe

recipes from 1900's

Gourmet cooking BEEF CROQUETTES.

Two cups beef (minced fine), one cup stock, two pounds flour, one pound butter, one teaspoon lemon juice or vinegar, ditto of onion and salt, one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a thick sauce by cooking flour and butter; add gradually stock and lemon juice, season; add chopped meat with the onion and one egg. Cook five minutes and turn out to cool. Form into shape roll in beaten egg and crumbs, and fry in boiling lard.

Gourmet cooking CREAM OF CHICKEN.

Pound three quarters of a pound of chicken, veal or rabbit until quite smooth, then pound one half pound of panada (bread soaked in hot milk), and mix the two together, add two tablespoonfuls of thick soubise sauce, an ounce and a quarter butter, two tablespoons sherry, a little pepper and salt and three whole eggs. Pass the mixture through a fine wire sieve and then add two tablespoons of thick cream. Butter some small timbale moulds and fill them with the mixture, remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes. Turn them out carefully and serve hot. Tomato sauce poured around them is an improvement. If preferred they can be cold and decorated with aspic jelly and a ragout made of truffles, cooked tongue, or ham and button mushrooms, or a little tomato salad could be used.

Gourmet cooking SOUBISE SAUCE.

Put some onions to soak for ten minutes in boiling water. Peel them, cut in halves or quarters. Put them in a small saucepan with a lump of fresh butter; simmer very slowly until the onions are quite cooked, add salt to taste; thicken with flour, or flour and fine bread crumbs, and add cream or milk. Pass through a sieve, must be thick and smooth. Some people like a pinch of sugar.

Gourmet cooking JELLIED CHICKEN.

Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add one ounce of sheet gelatine previously steeped in a little cold water. Pepper and salt to taste, with a little ground savory. Put the meat in a pie dish and by degrees add the liquid to avoid having the meat all in one place. This should turn out well when cold.

Gourmet cooking MAKE A DOZEN CHICKEN CROQUETTES.

White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a buttered mould; steam for one hour.

Gourmet cooking CHICKEN MOULD. (Served Cold.)

Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley. Let simmer gently (not boil), for two hours. Then remove chicken, pick the meat from the bones, and cut into pieces about an inch long. Put the bones back into the broth and let this boil down to three quarters of a pint. Add gradually two cups cream in which a tablespoonful of flour has been dissolved. When the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg. Garnish a mould with slices of hard boiled egg and sprigs of parsley. Pour in chicken mixture. Allow to set and serve on lettuce leaves. This will serve eight people.

Gourmet cooking CURRY. (Excellent.)

Take several small onions, chop them up very fine, put them into a pan with a piece of butter, stew them over the fire until the onions are quite dissolved and turned to a light brown. Cut meat into small pieces and rub the curry powder well into the raw meat. Put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream, and let it all simmer for two or three hours. It must not boil.

Gourmet cooking FISH RÉCHAUFFÉ

One pound cooked fish, one tablespoon each of mushroom ketchup, essence of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled flour and one half a pint of cream, a wall of potatoes. Divide the fish into flakes, place it with cream and butter into a stew pan, until very hot. Mash the potatoes, and add to them one tablespoon cream, one yolk of egg, pepper and salt; well butter a wall mould and sprinkle with browned bread crumbs, and place it in the oven till hot, turn it out on a silver dish and pour the ragoût in the centre. Garnish with lemon and parsley.

Gourmet cooking FISH CROQUETTES.

Mash freshly boiled potatoes, add one egg and flour to make a stiff dough. Roll out thin and cut with a round cutter. Spread on one half the cake chopped fish, mixed with parsley, fold over and press down the edges. Fry in lard.

Gourmet cooking HOMINY CROQUETTES.

To a cupful of cold boiled hominy, add a tablespoonful of melted butter, and stir, moistening by degrees with a cupful of milk beating to a soft light paste, one teacupful of white sugar, and lastly a well beaten egg. Roll in oval balls with floured hands in egg and bread crumbs and fry in hot lard.

Gourmet cooking KEGEREE.

One teacup of freshly boiled rice, one half quarter of boiled salmon, two soft boiled eggs, lump of butter, salt and pepper. Mix all together and put it in a mould to steam.

Gourmet cooking DEVILLED LIVER.

To three pounds of uncooked liver, one quarter of a pound of uncooked salt pork, one half pint of bread crumbs, three tablespoons of salt, one teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and cloves. Mode.—Chop the liver and pork very fine, add the other ingredients mixing well, put it into a covered mould, and set in a saucepan of cold water, cover and place on the fire to cook two hours. Take out the mould, uncover and let it stand in an open oven to let the steam off. This is a cold dish.

Gourmet cooking MEAT CROQUETTES.

One tablespoon butter, one tablespoon flour, two tablespoon of stock, one tablespoon milk. Let boil until it thickens, then add small teaspoonful onion juice (grated), one teaspoon lemon juice, one small teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well blended, add one beaten up egg, cupful of chopped meat (any kind.) Let this mixture cool in a soup plate and roll into cork shaped croquettes with finely grated bread crumbs and fry in lard hot. Serve on a napkin with parsley and lemon rind.

Gourmet cooking MOCK PATÉ DE FOIE GRAS.

Rub the bottom of a stew-pan five times across with a piece of fresh cut garlic, put in three pounds of larded calf's liver, with two chopped shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns, two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and half a pint of stock: simmer gently for four hours. Then cut the liver into thin slices, place in a basin, and cover with the liquid: let it remain until next day. Then pound the liver to a paste, add a tablespoonful of salt, a saltspoonful of white pepper; add three quarters of a pound of clarified butter; pound well together and pass through a wire sieve; put into pots; smooth over the top with a knife, then pour over hot clarified butter or lard and keep in a cool place.

Gourmet cooking POTATO CROQUETTES.

Take two cupfuls of cold mashed potatoes, beat up with two tablespoonfuls of melted butter and three eggs, make into rolls, cover with cracker dust, or bread crumbs and fry.

Gourmet cooking KIDNEY STEW.

One tablespoon flour, one half tablespoon of salt, one saltspoon pepper, three gills stock or water, one tablespoon mushroom ketchup, two ounces butter or bacon fat. First: Wash the kidney and remove the core—cut into thin slices; mix together pepper, salt and flour, roll kidney in it. Brown it quickly in the butter, then add stock or water; skim well and cook very slowly for two hours.

Gourmet cooking STEWED SWEETBREADS.

Soak the sweetbreads in salt and water for twenty minutes, then take them out, wipe them well, and take off the skin. Parboil them for twenty minutes or half an hour, after which you stew them in a little milk, till they are tender, add a little salt and pepper, make a little sauce of the milk and serve. Use a double kettle when stewing.

Gourmet cooking COLD ENTRÉE.

An entrée that supplies the want of fish for luncheon. Take the contents of one can of sardines, mince fine with a silver fork removing bits of bone, the tails, etc., etc., add celery salt, pepper and salt to taste, a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a few drops of Harvey's sauce, the same of anchovy sauce. Add a tablespoonful of capers. Mix the whole thoroughly with a little thick cream, (sweet), or mayonnaise. Mould into minature pyramids and serve on lettuce leaves: further garnish the dish with parsley. One can of sardines will be sufficient to make four pyramids. Finely chopped celery may be added before the mayonnaise.

Gourmet cooking STUFFED TOMATOES (HOT ENTRÉE.)

Six tomatoes, three ounces cooked white meat of any kind, one small shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons bread crumbs, one egg. Take out the centre from the tomatoes; cut the meat into very small pieces, mix with the bread crumbs, parsley, shallot, pepper, salt, and egg. With this fill the tomatoes, put a small piece of butter on each and bake fifteen minutes in a good oven.

Gourmet cooking MOCK TURKEY.

Three pounds veal, one fourth pound salt pork, finely minced cup bread crumbs (large coffee cup), two eggs, one teaspoonful salt, same of pepper, a little sweet herbs, steam four hours.

Gourmet cooking TURBOT À LA CRÈME AU GRATIN.

Boil one quart of milk twenty minutes, with one onion, one bunch parsley, one bunch thyme; mix in a little cold milk, one quartercup flour, and add gradually to boiled milk also salt, pepper and a grate of nutmeg. When thick, remove from fire, add one quarter pound fresh butter, the yolks two eggs, and two tablespoonfuls of grated gruyere cheese. Pass through a coarse sieve and pour over two and one half pounds of boiled fish removed from bones and flaked, putting in the dish first a layer of sauce, then a layer of fish, another layer of sauce and another of fish. On top layer put sauce, thickly sprinkled with bread crumbs and grated gruyere cheese. Brown one half an hour in the oven and serve. This quantity will serve ten or twelve people.

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