Memphis daily appeal. [volume] (Memphis, Tenn.) 1847-1886, 1867-02-07


TRE CUISINE
We know of no direction in which
philanthropy could more proftably ex-
ercise itself in Provincialdom, than in
that Of G~astronomy. No people, we
take it, eat dinners more horribly
cooked, where they pretend to dine al
all, than ours.
NJ. BLOT, a French Professor Of Gas.
tronomics, who has just lectured on the
subject OF cookery in several cities, gave
his tenth lecture in Philadelphia on the
18th Of January. The Philadelphia
Press furnishes the recipes given by him
at that lecture.
They are here presented to our lady
readers, none Of whom can do a better
thing to keep their husbands amisble,
than to see in person that what is set
before them to be eaten is wisely and
well cooked.
OF the first dish we can speak know
ingly. There is no soup comparable to
it but we have rarely seen it out of
New Orleans. We commend it to all
gournets, assuring them that the COM
mon cray-fish Of our own region makes
it more delicious, If possible, than lob
sters or crabs. Let those who doubt, try
it. The shrimp is equally as good, but
not a whit better.
BIsQUE OF LOBSTER.
Asoup made with fish is always called
q bisque. Ii is made either with crabs
OF Holsters. Remove 8 portion from
either side Of the head and use the rest.
To boil q lobster, put it in a fish kettle,
and cover il with cold water, cooking il
on q quick fire. Two Holsters will make
soup for six or eight persons, and also
salad. All the undershell and small
/ claws are pounded in a mortar to make
the bisQue. When it is pounded put it in
q pan and set it on the fire with broth or
water. The meat is u in small pieces
to be added afterwards. The bisque Is
left on the fire to boil gently for half an
hour. Then pour it into a seive and
press it with q masher to extract the
juice. To make it thicker a small piece
Of parsnip can be added and mashed
with the rest into a pan, 30 that all the
essence is extracted in that way from
the lobster. When you have strained it,
put q little butter with it and add IA
much broth as is required. Put some Of
the meat in the soup tuTeen and pour
the soup over it.
FISH STUFFED.
Soak some bread in water which is
then to be squeezed add a small onion
chopped fine, fried with butter till nearly
doue-jthis fish weighs two pounds
add to the onion, when nearly done, the
bread, salt and pepper, a little nutmeg
and q little broth, one yOlk Of egg, and
stir rapidly when done add q little
parsley chopped fine. When a fish is
prepared to stuff, cut out the backbone,
put the stutfing inside, and sew it up
with a trussing-needle and Irvine put a
little salt and pepper in it, and a few
pieces of butter underneath in the pan,
then eover it with a gill Of broth, and
place in the ven
SHOULDER OF MUTTON BONED.
Split the shoulder on the inside, and
run the knife along the bone. The
butcher must not break the bone, as that
makes it difficult to split. When the
first bone is taken out remove the second.
The same can be done with a shoulder
of veal.) The bones can be used for soup.
The shoulder ri be stuffed with the
same stufiing as the chicken. Put a lit
tie salt and pepper on the shoulder, and
some stufiing in it, roll il, and tie it with
tWipe. This can be served with a pUree
of peas. 4 shoulder of veal prepared in
this way must be served at jus. For
the stuffing, if you like, add a very little
pOrk-say only four ounces of pork to
- -,sr,1 ~ wal -. hu~-snar Ahn ,,,..-. ]
meat made. Put a little salt over it, and
place it in the pan, with half a gill of
cold water, and then lay it In the oven.
The mutton is served with its gravy or
sauce RGUigote.
vENIsoN RAvIGOTE SAUCE.
Take three pounds Of venison put the
meat in a vessel set on the fire ia a pan
with u pint Of vinegar, two bay leaves,
two cloves, two cloves Of garlic, one
onion sliced, two stalks of thyme, four Of
parsley and one dozen peppercorns. Give
it one boil and turn Over the venison.
Leave it there for q day or two and turn
the venison occasionally. Then put the
vsnison in q pan with some spices, and
pour the juice and vinegar back over it,
salt and a few pieces Of butter,
and bake it. If you rCast the venison,
Jul AnE NA4EEaA hLO EHAlE0 III AAt 0lll@i
bingham and haste with il. For the
sauce, take an onion chopped fine and
on the fire with one ounce of butter
when nearly done add half q t~easpoOnfuI
Of flour, one gill and a half Of broth, and
stir. Then add the ~dripPings from the
and boil it gently on a slow fire.
The ravigote sauce can be used with
beef, mutton or pork. Keep it on the
ire i've minutes, add chopped parsley
and serve.
POTATOES A Ia MAITRE D'HOTEL.
The potatoes are steamed and peeled.
Potatoes should be put in a steamer over
3 vessel of boiling water, and not dHO
water. The skin il more easily
removed and the potatoes are much bet
ter cooked than when Boiled. Put one
ounce Of butter in a pan on the fire
when melted add a small tablespoonful
Of hour, then milk or broth, about a pint
10 potatoes. As soon as the milk
rises it is done, but it must he stirred all
the time. Slice the potatoes, turn them
INTO the sauce, ada parsley, chopped fine,
and they will be ready 10 serve.
PEAS Az sUCRE.
Boil the peas and throw into cold wa
ter, then put them in a pan with 3 little
butter, a tablespoonful and a half Of SUI
gar, a tablespoonful Of broth, one yolk of
egg stir fast and they are done,
PARsNIPs sAUTEs.
Parsnips are put on the fire in water
aud they are done ut first boil. Skin
hem. and slice I'm across and set on
he IRE with a little butter and salt till
lrown. just before serving, when brown,
sdd a little parsely chopped fue, aud
urn it into the dish.
oNELETrE SOUFFLEE.
Put three tab!espoonsfui OF sugar IN a
)Owl with four yolks Of eggs and mix
hem well, adding a few drops OF es-
lOmelette sOuflee is an eHtremst ,
md comes after the vegetables Then
leat the whites, adding q pinch Of salt,
mix with the rest, putting in two
ablespOonsful Of the mixture with the
at first, and then adding the rest.
gently until well mixed, and serve
D the dish that il is cooked in. After
IL in the pan smOOthe with a
,nife, dust with powdered sugar and
AXE. The salt is added in the white Of
.gg 10 prevent its curdiug. The omeIet
5 cooked at 80 degrees Fahrenheit. +
FOR pun paste, 900 degrees. It must De
efved at once, as it falls rapidly, Pow ,
Ter IL Win ~ n serve. +
BREAD.
Professor Blot declares that bread
must be WGH kpe0ded, with enough
epid water Tor an ordinary dough. Then
IT, place the paste on the make
.oard and use a stick for shaping it,:
.ut it ia the pan upside down, and leave J
{ fifty minutes to rise then turn il
again into the baking-pan, and %
lace it in the oven. A roll is made in
be same way, pressed in the middle L
nth o round stick, The oven u be p
cry hot. French bread requires about =
1ree times as much ~kneading as Ordi-
airy bread. ,
DIRECTIONS FOR A BILL OF FARE.
Put the soup first always eat the
lelOn Immediately after then the fish:
len butchers meat-beef next mutton.
ext veal and lamb; then poultry, ana
st of all game. A roasted fish Is served