The Memorandum Cookery Book | by Countess Morphy
In giving you The Memorandum Cookery Book, I have tried to supply you with a practical and tidy way of disposing of your recipes. There is a convenient pocket in the back cover of the book in which the recipes can be put while they are waiting to be pasted on the blank pages which follow each section of the book. So that some day, when you feel inclined, you can sort out all these precious bits of gastronomic lore and paste them in where they belong. You thus have a cookery book which, in a sense, is as much yours as it is mine, for although I am responsible for 121 recipes, eighty-six pages of the book will be filled by recipes of your own choice.
| Title | The Memorandum Cookery Book |
| Author | Countess Morphy |
| Publisher | Herbert Joseph |
| Year | 1920 |
| Copyright | 1920, Herbert Joseph |
| Amazon | The Memorandum Cookery Book |
To: Lili And Polo My Aunts.
Whose intelligent understanding and appreciation of recherche food are a constant source of inspiration.
A Foreword- People who are sufficiently interested in cooking to buy cookery books, are also sufficiently interested in the subject to collect recipes from various sources. They either cut them out of a paper, or...
- Hors D'Ceuvres. Pickled Fish (Poisson En Marinade)
- I find the following recipe particularly useful as it is a pleasant way of utilising almost any kind of left-over fish, and when properly and highly seasoned, it has proved a very popular appetiser. ...
- Stuffed Olives (Olives Farcies)
- The following tempting morsel is, in a way, quite simple to make, but it certainly requires skill and patience. The result, however, is well worth the time and trouble. Ingredients Large Spanish...
- Pickled Cucumber (Concombres En Marinade)
- This hors d'œuvres is very popular, and made in the following manner it is very different from what is usually called pickled cucumber. The secret of it is that it should be made at least two days ...
- Garnished Fillets Of Kipper (Harengs Saurs Garnis)
- Some of my readers may be somewhat horrified when they are told that the very delicious hors d'œuvres about to follow consists mainly of raw kippers. But those among you who like Bismarck herrings, or...
- Cauliflower Clusters (Petits Bouquets De Choufleur)
- Here is another dish which can also be made to look quite attractive, either carefully arranged on a silver dish or on a glass one. Ingredients 1 young and fresh cauliflower, the yolks of 2 eggs...
- Salade Chanoinesse
- Here is another very uncommon hors d'œuvres, made of the much despised dry salt cod, so seldom seen on the table in England. Ingredients 1 lb. of dry salt cod, 4 or 5 small potatoes, boiled in s...
- Mousse Of Ham (Mousse De Jambon)
- Mousse of Ham makes a very attractive-looking hors d'œuvres whether turned out of a fancy mould and served garnished with sprigs of parsley or put into little fluted paper cases. Ingredients 3/4...
- Pickled Fruits (Fruits Confits Au Vinalgre)
- I know it is very unusual to serve Pickled Fruits as an hors d'œuvres, but it is astonishing how good they taste eaten at the same time as salt or very highly seasoned dishes. I got the idea of trying...
- Julienne Of Red Cabbage
- And now, for the finish of this section, I will give you something very uncommon. Ingredients Red cabbage, a few dessert apples, 2 tablespoons of oil, 1 of vinegar, salt, pepper and mustard. ...
- Pot-Au-Feu
- Soups are a very pleasant prelude to a meal, but with the advent of tinned soups, the art of making them is almost a lost one in this country. More often than not the attempt at home-made soups result...
- Potage Brunoise
- Potage Brunoise is another famous French soup, very delicious, but very deceptive, as it looks exactly as if it were made with stock, but it is not. Here is the recipe, but unless it is followed accur...
- Crab Soup (Potage De Crabes)
- Crabs are rarely thought of in this country in terms of soup and are usually served up fully dressed. But there is an excellent potage which can be made from them and it is rather a novelty on the ...
- Spring Soup (Bouillon Rafraichissant)
- When spring is upon us—which occasionally does happen in England—we want some nice soups to purify the blood, as they said in ancient cookery books. I do not vouch for the medicinal properties of m...
- A Spring Vegetable Soup (Potage Printanier)
- Here is another one which takes less time to make and is very light and refreshing. Ingredients 1 lettuce, 1 lb. of spinach, 1 lb. of sorrel, 1/2 a lb. of shelled peas, a small bundle of asparag...
- Pea-Pod Soup (Puree Aux Petits Pois)
- If you are of an economical turn of mind, a very delicious spring or early summer soup can be made from the pods of young peas, which the wasteful housewife usually discards and allots to the dustbin....
- Iced Soup (Consomme Froid Aux Tomates)
- In very hot weather there is nothing so refreshing either for lunch or dinner as a cup of Iced Soup. Ingredients 1 1/2 pints of very good stock, 1 lb. of tomatoes, 1 small stick of celery (or wh...
- Leek Soup (Soupe Aux Poireaux)
- As a contrast to this, Leek Soup is essentially a soup for a cool or cold night. Ingredients 1 bunch of leeks, a few potatoes, small slices of toasted bread, salt and pepper. Butter. Method ...
- Cabbage Soup (Soupe Au Chou)
- The making of a cabbage soup in France is almost a ritual and among the poorer classes it often constitutes a whole meal, as it always contains salt pork or mutton, or both, which are eaten separately...
- Vegetable Marrow Soup (Soupe Aux Courges)
- Like M. Andre Maurois, the famous French novelist, I also say : Beware of the vegetable marrow, for few things in the repertory of the English cook can equal the insipidity, dullness and tastelessn...
- Whiting Au Gratin (Merlans Au Gratin)
- We are very unimaginative about the cooking of fish in this country, and we rarely get it otherwise than boiled or fried, especially for the family meal. But there are almost as many ways of preparing...
- Cod A La Portugaise (Cabillaud A La Portugaise)
- Another fish, besides whiting, which is popular in England, is cod, but few cooks seem to realise that there are many ways of making it appetising and that it need not invariably be boiled. I always t...
- Eels En Matelote (Anguille En Matelote)
- Eel does not very often appear on our menus, and it is a pity, for it can be prepared in many delectable ways, the best of which, I think, is en Matelote. Eels, by the way, were extremely popular in E...
- Mousse Of Prawns
- When prawns are plentiful and cheap, there is a delightful little dish which can be made with them, and can be served either as the first course for a luncheon or as a fish course at dinner. Ingred...
- Macquereaux Aux Groseilles
- I wonder if it is because the French call gooseberries groseilles a macquereaux that I was tempted to try cooking mackerel with the said fruit ? The result was so satisfactory that now I invariably ha...
- Dry Salt Cod Saute (Morue Saute)
- Dry Salt Cod is a much neglected fish, as I have said before, and for some unknown reason people are apt to be contemptuous about it and would never dare let it figure on their menu when entertaining ...
- Skate Fritters (Raie En Fritot)
- Another much neglected (and cheap) fish is skate, and when it does appear on the menu it is usually Au beurre noir with capers—a very excellent way of serving it, but there are many other ways equally...
- Sole A L'Aurore (Fillets De Sole A L'Aurore)
- Sole is one of the fish whose fate it usually is to be egged and breadcrumbed and fried—not always well— or in a nondescript and tasteless way which is given some French name, more often than not Bonn...
- Stuffed Turbot (Turbot Farcle)
- Another, but less popular perhaps, dinner-party fish is turbot, which more often than not is served plain boiled, not properly drained of water, and, to quote Marcel Boulestin once more: Upho...
- Lobster Au Gratin (Homard Gratine)
- No recipes for fish dishes are complete without at least one for that delight of all epicures—the lobster. Ingredients The number of lobsters required, 1 pint of prawns, 1/2 a lb. of small mushr...
- Peas A La Francaise (Petit Pois A La Franfaise)
- As this is essentially a cookery book for housewives and not for chefs and restaurants, I am giving you some simple and inexpensive light entrees, which can figure as the first course in a luncheon me...
- Stuffed Cabbage Leaves (Feullles De Chou Farcies)
- Another vegetable entree which is very delicious and can be dished up attractively on a silver dish is Stuffed Cabbage Leaves. Ingredients 1 firm young cabbage, 1 large gammon rasher, a few smal...
- Stuffed Marrow (Courge Farcie)
- I have already given my opinion of vegetable marrow as it is usually served, but it can be saved from its usual dullness if treated as follows: Ingredients 1 medium-sized marrow, the same ingred...
- Potatoes A La Lyonnaise (Pommes De Terre A La Lyonnaise)
- I have been wondering whether I should put the famous French Pommes de terre a la Lyonnaise in this section or among my recipes for vegetables, but I have come to the conclusion that this delectable c...
- Stuffed Potatoes Marcelle (Pommes De Terre Farcies Marcelle)
- And yet another worthy way of serving potatoes as a separate course is Stuffed Potatoes Marcelle. Ingredients The number of large potatoes required, a little cold chicken—the white meat only—or ...
- Cauliflower Fritters (Choufleur En Fritot)
- Another use to which vegetables can be put to be served as light entrees is in the form of fritters. Ingredients 1 small fresh cauliflower, the same fritter batter as for Skate Fritters on page ...
- Creole Jumbalaya
- A more substantial entree, and one which makes a pleasing change from Italian Risotto, is Creole Jum-balaya. Ingredients 1 breakfast-cupful of Patna rice, 1/2 a lb. of sausages (preferably the m...
- Subrics A La Turc
- Here is another recipe in which rice plays an important part. Ingredients 2 or 3 calves' brains, 1/4 lb. mushrooms, 2 eggs, 1 level tablespoon of flour, 3 ozs. Parmesan cheese, tomato puree, par...
- Chicken Souffle
- I shall now give you an entree which people who are unpunctual should not try, as it has to be strictly timed, and is an absolute failure, like all souffles, if kept waiting. Ingredients 1/4 of ...
- Navarin Printanier
- This is one of the nicest stews I know of, but it requires much care and attention, and unless carefully done, and above all, thoroughly skimmed, it is apt to be a mere brown edition of a badly made I...
- Veal Mayonnaise (Tranches De Veau En Mayonnaise)
- This is an extremely tasty luncheon dish and in summer can also be served for a cold dinner or supper. What a delightful change from just a plain and unadorned slice of cold veal! I always think, some...
- Veal Chops Calderoni
- Although most of the recipes given in this volume are my own—with the exception of some classical French and foreign dishes—I really must give you one that my friend, Cavaliere Calderoni, very generou...
- Lamb Cutlets En Papillotes (Cdtelette D'Agneau En Paplllotes)
- Not only is this a very subtle and delicious manner of cooking lamb cutlets, but the manner of dishing it up is most amusing, especially to anyone who has never seen anything done en papillotes—wrappe...
- Braised Rump Steak (Beefsteak Braise)
- In my opinion, there is only one way of dealing with steak—grilling—and there is only one way of doing this: over a clear charcoal, coke or wood fire. Few people, however, are able to enjoy a steak gr...
- Cold Daube Of Beef (Boeuf En Daube Froide)
- The word Daube means braised or stewed meat, highly flavoured and seasoned. I have looked for its English equivalent in several dictionaries, but apparently there is none. By the way, do not make ...
- Fried Ox-Tail (Queue De Boeuf Panee)
- For those who like ox-tails, here is a very nice variation from the usual Ox-Tail Soup or Braised Ox-Tail. Ingredients 2 or 3 ox-tails, 2 eggs, white breadcrumbs, oil, parsley, a bouquet of mixe...
- Russian Bitoques (Bitoques Russes)
- The Russians have—or perhaps, I should say, had (as everything good is now in the past tense in Russia)— a way of making a glorified meat ball, not with left-over meat, but with the best possible...
- Veal Cutlets Au Parmesan (Côtelettes De Veau Au Parmesan)
- These make a particularly attractive and uncommon luncheon dish—but need I warn you, if you are a good cook (and I am sure you are!), that they should not be done beforehand and put in the oven to kee...
- Blanquette Of Veal (Blanquette De Veau)
- Blanquette of Veal is almost a classic in France. It apparently was known in England two or three centuries ago, as there are recipes of it in old cookery books, where it is referred to as blanket o...
- Turkish Brochettes (Brochettes Garnies A La Turque)
- This is a very tasty dish, and can be served as a light meat dish for lunch, and is quite palatable for breakfast, if the high seasoning of curry is omitted. Ingredients Either small cutlets, or...
- Lamb Cutlets Saute With Mushrooms (Côtelettes D'Agneau Sautées Aux Champignons)
- I think a more suitable name for this would be to call them lamb en surprise, for I have often noticed the look of astonishment on the faces of people who think they are just eating two large mushr...
- Pork Chops And Apples (Côtelettes De Porc Aux Pommes)
- I am going to give you two somewhat unusual pork recipes—unusual in England, as roast pork is always associated with apple sauce, and although in the first of them apples are used, they are not made i...
- Roast Pork Soubise (Porc Rôti Soubise)
- The next one is even more unorthodox than the last— but do not let it frighten you—a Soubise Sauce is as pleasing an accompaniment to roast pork as the classical Apple Sauce. Ingredients Roast l...
- Veal Roulettes (Roulettes De Veau)
- This very delightful way of combining veal and bacon has nothing whatever to do with the popular gambling game of Roulette. The name of the dish comes from the fact that the slices of veal are rolled ...
- Calves' Liver Moissonniere (Foie De Veau Moissonniere)
- I wonder why liver is always associated with bacon in this country ? Is the bacon supposed to make it tasty ? I often think that the lack of sufficient seasoning—the parsimonious use of salt and pe...
- Calves' Liver Paysanne (Foie De Veau Paysanne)
- And here is another in which bacon is conspicuously absent, and yet the dish manages to be tasty. Ingredients Calves' liver, a few carrots and onions, larding fat, 4 tablespoons of white wine...
- Kidney Sautés Bordelaise (Rognons Sautes A La Bordelaise)
- The two kidney recipes I am giving here make extremely nice luncheon dishes, and the second one is an excellent breakfast one, making a nice change from the everlasting Grilled kidney and tomato. ...
- Kidney Fritters (Rognons En Beignets)
- And here is the one which I think will be much appreciated at breakfast. Ingredients A few lambs' kidneys, butter, a batter as in Skate Fritters, page 55. Method Gut the kidneys into small...
- Vinaigrette
- And finally I am going to give you what may prove the most useful and practical of all these meat recipes, for it will help you to solve the great problem of cold meat— it is a simple way of solving i...
- Chicken Fricassee (Fricassee De Poulet)
- There are so many delicious ways of cooking chicken that it is difficult to know which to choose for this cookery book. I shall, however, start with one which finds great favour among all my friends. ...
- Chicken Saute Arlesienne (Poulet Saute A 1'Arlesienne)
- At Aries, in the South of France, they have a very good way of dishing up a chicken saute. This recipe was given me by an innkeeper, whose Provençal accent and incessant explanatory gesticulation were...
- Chicken With Cream Sauce (Poulet A La Creme)
- This is a most delicate and dainty way of cooking a chicken and is certainly a very recherche course for a gourmet's dinner party. Ingredients A young chicken, 6 ozs. or even more of butter, 1/2...
- Fried Chicken With Mayonnaise (Poulet Frit, Sauce Mayonnaise)
- The combination of hot chicken with cold mayonnaise sauce may sound a little startling, but it is very delicious. The contrast of hot and cold is most pleasing to the palate. Ingredients One med...
- Chicken In Aspic (Poulet En Gelee A L'Estragon)
- I always fight shy of aspics in England as they are so often made merely with gelatine and not with the real meat jelly. They are insipid and tasteless and usually flavoured with lemon extract. Proper...
- German Chicken Salad (Salade De Poulet A La Rhenane)
- The Germans have a particularly nice way of making cold left-over chicken into a salad, the ingredients of which, although they sound incongruous, make quite a happy blend. Ingredients Thin slic...
- Chicken A L'Indienne (Poulet A L'Lndienne)
- In India they have a very delectable way of serving chicken with rice and almonds. Ingredients A young chicken, jointed in 8 pieces, 1 large onion, 1 breakfast cup of rice, 1/4 lb. almonds, a fe...
- Potted Hare (Pate De Lievre)
- This is an extremely tasty way of preparing hare, and I have found that even people who are prejudiced against hare, or dislike it, have thoroughly enjoyed my Potted Hare. It can be kept for some time...
- Dodine De Canard
- The recipe of the Dodine Sauce is one of the most ancient in the history of French cooking. We are first given it in Le Grand Cuisinier de toute cuisine, which dates from about the year 1350, and ther...
- Duck A La Creole (Canard A La Creole)
- The Creoles of Martinique have a very delicious way of preparing duck with oranges—which is merely a variation of duck bigarade. Here is the recipe: Ingredients A young duck, 6 small oranges ...
- Stuffed Goose (Oie Farcie)
- There are many ways of stuffing a goose, but I find that this is one of the most pleasing. Ingredients 2 lb. of dessert apples, 1 lb. of prunes, 6 tablespoons of castor sugar, 2 tablespoons of b...
- Stuffed Turkey With Mushrooms (Dinde Farcie Aux Champignons)
- This is another unusual stuffing—this time for a turkey—and makes a change from the usual ways of stuffing this bird. Ingredients For a 9- or 10-lb. bird—1 lb. of mushrooms, a handful of soaked ...
- Pigeons Stewed With Peas (Pigeons Aux Petits Pois)
- Ingredients 2 or 3 pigeons, butter, and the same ingredients as in Petits pois a la française. Method Put the pigeons, well seasoned with salt and pepper, in an earthenware casserole, with 3 ...
- Pigeons A La Catalane
- Those of my readers who are prejudiced against garlic —possibly without ever having tasted it—should skip this recipe, as it cannot be made without what will appear to the majority of English people t...
- Stuffed Rabbit Provencal (Lapin Farci Provençal)
- As this recipe hails from Provence, the mystic bulb, as Alexandre Dumas calls garlic, again enters in the composition of a most excellent way of cooking rabbit, but it can, in this case, be omitted...
- Fricassee Of Rabbit A La Normande (Fricassee De Lapin A La Normande)
- It can be more or less taken for granted that when anything is a la Normande it has either cider or apples in it. This time it is cider, which, by the way, makes quite a good substitute for white wine...
- Braised Partridge With Cabbage (Perdrix Aux Choux)
- This is a famous and classical way they have in France of cooking partridges which are no longer in their first youth—although personally I prefer it made with quite young birds. Ingredients 2 o...
- Pheasant Nicoise (Faisan Niçoise)
- This is a very delightful dish which is popular in the South of France. Ingredients I pheasant, butter, 1 glass of white wine (optional), about 2 dozen large Spanish olives, or small French ones...
- Pheasant Normande (Faisan Normande)
- From another part of France comes a delicious way— and a very uncommon one—of treating pheasant. Ingredients One pheasant, 4 or 5 dessert apples, 4 or 5 tablespoons of cream, butter, salt and pe...
- Quails With Braised Lettuce (Cailles Aux Laitues)
- This is a novel and very pleasant way of serving quails and the taste of braised lettuce seems to blend particularly well with these delicate little birds. Ingredients Quails, 4 or 5 lettuces, 1...
- Rice
- Plain boiled rice, such as that which accompanies curries, is seldom as it should be—white and snowy, dry, without being parched, and each grain detached from the others. It is, more often than not, a...
- Turnips A La Bernoise (Navets A La Bernoise)
- This is a very novel way of serving turnips, but only young turnips should be used. Ingredients A bunch of young, round turnips, a Bechamel Sauce (see p. 196), Gruyére cheese, salt and pepper. ...
- Aubergines And Tomatoes A La Turque (Aubergines Et Tomates A La Turque)
- This dish, which much resembles some of the delicious aubergine and tomato dishes so familiar to those who have travelled in Italy or in the South of France, hails from Turkey. It was given me by a mu...
- Potato Puff (Souffle De Pommes De Terre)
- I must say that it would be a nice break in the monotony of eating boiled potatoes every day if occasionally the English cook would try some of the various and delicious ways of treating this vegetabl...
- Potato Drops (Petites Boulettes De Pommes De Terre)
- And here is another potato variation. Ingredients Potatoes, the same ingredients as in the preceding recipe, with the addition of shallots (or a little chopped onion) and mixed herbs. Meth...
- French Beans A La Lyonnaise (Haricots Verts A La Lyonnaise)
- This tasty dish makes a very pleasant change from ordinary plain boiled French beans, and is almost worthy of being served as a separate course. Ingredients I lb. of French beans, I onion, butte...
- Jerusalem Artichokes A La Provencale (Topinambours A La Provençale)
- Disguised in this manner, the Jerusalem artichoke, which is apt to be a somewhat painfully uninteresting vegetable, is hardly recognisable and will be extremely palatable even to those who fight shy o...
- Carrots A La Normande (Carottes A La Normande)
- It is almost worth going to Normandy to taste of these delicious young carrots so subtly cooked in a wonderful sauce, the ingredients of which are difficult to guess at first, till one suddenly rememb...
- Pumpkin Au Gratin (La Courge Au Gratin)
- Pumpkin is a somewhat neglected vegetable in England, although it is sold very cheaply here when in season, and can be cooked in many tasty ways. Ingredients 1 lb. of pumpkin, a few spoonfuls of...
- Peas A La Creme (Petits Pois A La Creme)
- This is a very dainty way of cooking peas, especially young peas, and can be served as a separate course. Ingredients 1 pint of shelled peas, 6 pickling onions, 6 tablespoons of cream, 3 ozs. of...
- La Salade Herbert Joseph
- I am always very thrilled when I meet someone who takes an intelligent interest in food, and who realises that cooking is an art and that food is not merely fodder. I am afraid such people are few and...
- Mixed Grape Fruit Salad (Salad Panachee)
- Another delicious grape fruit salad is made as follows: Ingredients. Grape fruit, 1 lettuce, 1 or 2 slices of pineapple, a few muscat grapes. Method Halve the grape fruit, and core and prepare t...
- Turnip Salad (Salade De Navets)
- This is a very amusing salad to give, for if people are not told what it is, very few will guess that it consists of shredded uncooked turnip. It has quite a different flavour to cooked turnips, and e...
- Artichoke And Asparagus Salad
- This is quite an attractive salad to look at and is equally attractive to eat. Ingredients Globe artichokes, a bundle of small English asparagus, a French salad dressing as in preceding recipe. ...
- Stuffed Tomato Salad (Salade De Tomates Farcies)
- This is a very fresh and tempting summer salad and should be served cold. Ingredients Make a neat incision in the top of the tomato, and remove the pulp, discarding the hard core. Put this pulp ...
- Artichoke With Mayonnaise (Artichauts Sauce Mayonnaise)
- This is a simple salad which I have found very popular with all my friends. Ingredients Globe artichokes, a mayonnaise dressing (see p. 191). Method Proceed exactly as in the recipe for Ar...
- Potato And Apple Salad (Salade De Pommes Et De Pommes De Terre)
- This is quite a pleasing salad and certainly is much better with cold meats than hot potatoes. Ingredients A few cold boiled or steamed potatoes, 1/2 a lb. of dessert apples, a French salad dres...
- Brussels Sprout Salad (Salade De Choux De Bruxelles)
- Few people, I suppose, will think that brussels sprouts will make a palatable salad, but they are quite delicious when treated as follows. Ingredients A lb. of uncooked brussels sprouts, a Frenc...
- Lettuce And Chicory Salad (Salade De Laitues Et D'Endives)
- This at first may seem somewhat commonplace, but the addition of just one ingredient makes it unusual. Ingredients One lettuce, 1/2 a lb. of chicory, 6 walnuts, a French salad dressing (p. 157)....
- Mushroom Salad (Salade De Champignons)
- And to finish this section of vegetables and salads, I will give you quite a novel salad. Ingredients A few mushrooms, I small onion, oil and vinegar, salt and pepper, a little lemon juice. M...
- Sweets, Savouries
- When the word sweet is mentioned in England it usually evokes visions of stodgy puddings, leaden pastry, and jellies, usually yellow or pink, trembling with either joy or fear—I can never make out ...
- Les Pechés Vladimir Cernikoff
- This truly luscious pudding-replacer was given me by my friend Vladimir Cernikoff, who is not only a famous pianist, but also a famous epicure. Ingredients Peaches (very good nectarines can ...
- Pineapple A La Creole (Ananas Creole)
- Here is another fruit-sweet which is particularly refreshing in summer. Ingredients 1 pineapple, sugar, either rum, sherry, Madeira, brandy or port, sugar, ice. Method Cut the top of th...
- Honey Fingers (Petits Gateaux Au Miel)
- Here is another exotic recipe which was given me by the much-travelled friend who was responsible for a Turkish recipe already given in this book. This time he culled the following in Baghdad, I belie...
- Bananes Glacées (Bananes Glacées)
- These make a very attractive-looking sweet and are simple and inexpensive to make. Ingredients A few bananas, 1 lb. of lump sugar, icing sugar, the white of 1 egg. Method Make a somewhat t...
- Compote Of Oranges (Compote D'Oranges)
- Here is another very delicious fruit sweet, which is also refreshing in summer. Ingredients Oranges, 1 lb. lump sugar, 5 tablespoons of water. Method Peel the oranges carefully, and cut...
- Stuffed Baked Apple (Pommes Farcies Au Four)
- This is a sweet that children are particularly fond of, as jam enters into its composition. Ingredients A few dessert apples, strawberry jam, a little brown sugar, butter. Method Core the ...
- Chocolate Cake Marie-Louise (Gâteau Au Chocolat Marie-Louise)
- This excellent cake—which, by the way, is not a cake at all—makes an extremely nice dish for a luncheon party or a little dinner party. Ingredients 4 sticks of chocolate, 4 whole eggs, 1/4 lb. b...
- Chocolate Souffle (Souffle Au Chocolat)
- And here is still another chocolate sweet, but this time hot. Ingredients 1/4 lb. finely grated plain chocolate, 2 ozs. of butter, 1 heaped tablespoon of flour, 5 eggs, 1/4 lb. of sugar, 1 tumbl...
- Savoury Fried Bread (Pain Perdu Au Fromage)
- And now we come to the savouries, which I often think are almost the nicest part of a meal, although coming, as they do, quite at the end, those of us who have eaten a hearty meal cannot do them full ...
- Curried Biscuits
- This is a very tasty and simple little savoury and is a great success at my cocktail parties. Ingredients Small crisp cheese biscuits—celery biscuits are the best—curry powder, butter, salt. ...
- Prawn Relish
- This makes not only a good savoury but also a most appetising filling for sandwiches. Ingredients A pint of prawns, 1 lemon, salad oil, a few chili peppers (the bird peppers are the best for...
- Gruyere Fingers
- This is a savoury which can be eaten hot or cold, but if served hot, it should be very hot. Ingredients 1/4 lb. Gruyère cheese, a few spoonfuls of Bechamel Sauce (see p. 196), pastry, preferably...
- A Mixed Sandwich (Sandwich Panache)
- This unusual sandwich, besides being a delicious hot savoury, is also excellent cold and very nice for the picnic basket or a cocktail party. Ingredients A few thin slices of cooked lean ham, Gr...
- Ham Canapes (Canapes De Jambon)
- A canape is really what we call in England an open sandwich. It is more honest, in a way, than the ordinary sandwich, which hides its contents and is deceptive, as we often find in it something qui...
- Oddments
- I think no cookery book is complete without a few oddments at the end—a variety of small things which are useful to know. I find, for instance, that I am constantly asked by my friends for such ve...
- Mayonnaise
- I have never been able to understand why people consider the making of a mayonnaise sauce so difficult, nor why they think it is too much trouble (I should, by the way, like to make the use of tha...
- Tomato Sauce (Sauce Aux Tomates)
- This is another sauce which we rarely get freshly made in England, and how different it is to the horrid sharp bottled tomato sauce! Ingredients 1 lb. of tomatoes, a small slice of gammon, 2 ozs...
- Orange Peel Delights
- This will appeal particularly to people with an economical turn of mind, as it will teach them a way of using orange peel. The orange peel is simply cut up in thin strips, boiled in a light syrup, ...
- Pickled Prunes
- These are particularly nice to eat with either hot or cold ham, although they can be served with other cold meats. Ingredients 1/2 a lb. of prunes, 1/2 a lb. of sugar, wine vinegar, nutmeg, a li...
- Prawn Or Anchovy Butter
- This is very useful either as an hors d'ceuvre, a savoury or a sandwich filling. Ingredients Anchovies or prawns, butter, a little cayenne. Method Pound the anchovies or prawns in a mortar...
- Bechamel Sauce
- I am going to give you two recipes for White Sauce. The first is the classical one for Bechamel. The second is out of an English cookery book, the name of which I will not mention, for obvious reasons...
- White Sauce (For Good Paste)
- I give you this recipe as it is in the unnamed cookery book. Little did the writer of it think that this excellent recipe for White Sauce, as it is called, would make such excellent paste! Tak...
