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Page:Mrs Beeton's Book of Household Management.djvu/1709

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1529
TYPICAL FRENCH DISHES

Time.—¾ of an hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficent for 9 or 10 persons. Seasonable at any time.

3665.—FRENCH COCK-A-LEEKIE SOUP. (Fr.Potage aux Poireaux.)

Ingredients.—2 sets of fowl giblets, 6 leeks, 3 ozs. of butter, a few rinds of bacon, 3 pints of boiling water, salt and pepper.

Method.—Wash the giblets and cut them into small pieces. Trim the leeks, cut them lengthwise into quarters, and then across into pieces 1 inch long. Melt the butter in a stewpan, put in the prepared leeks, cover closely, and let them steam in the hot butter for an hour. Add the boiling water, bacon rinds, a little salt and pepper, and continue to cook slowly for at least 2 hours. When ready remove the bacon rinds, season to taste, and, if necessary, improve the colour by adding a few drops of caramel.

Time.—From 2½ to 3 hours. Average Cost, 1s. Sufficient for 5 or 6 persons. Seasonable at any time.

3666.—HARICOT MUTTON. (Fr.Ragoût or Navarin de Mouton.)

Ingredients.—2 lbs. of neck of mutton, 6 rather small turnips peeled and cut into thick slices, 2 ozs. of butter or good dripping (about), 1 dessertspoonful of flour, a bouquet-garni (parsley, thyme, bay-leaf), a small clove of garlic, ½ a pint of boiling water, salt and pepper.

Method.—Divide the mutton into cutlets, and if very fat remove some of it. Heat about ½ the butter or fat in a stewpan, fry the meat quickly until the entire surface is lightly browned; meanwhile sprinkle it with Jiour so as to make it brown more quickly. When ready, add the boiling water, garlic, bouquet-garni, and a little salt and pepper, cover with a close-fitting lid, and cook very slowly for 1 hour. In the meantime heat the remaining butter, fry the turnips brown, then drain them and put them into the stewpan containing the meat. Continue to cook slowly until both meat and turnips are tender, then pile the meat in the centre of a hot dish, and arrange the pieces of turnip round the base. Skim well to remove some of the fat, then strain the gravy over the meat, and serve.

Time.—About 2 hours. Average Cost, 1s. 10d. to 2s. Sufficient for 3 or 4 persons. Seasonable at any time.

3667.—LAMB CUTLETS À LA CONSTANCE. (Fr.Côtelettes d'Agneau à la constance)

Ingredients.—8 or 9 lamb cutlets, 3 ozs. of butter, 18 button mushrooms, 4 fowls' livers, 4 cocks' combs, ⅓ of a pint of Béchamel sauce (see Sauces, No. 177), salt and pepper.