The morning call., 1892-10-22
In TIE CITY MARKETS.
The French Chef Tells How to Cook
Soup, Fish and Pudding.

The French Chef Tells How to Cook
Soup, Fish and Pudding.
Yesterday morning the market reporter
made tour of the markets as usual and he
found but little il any change from the con-
ditiOn of the displays Of the previous week.
therefore be turned his attention TO secur-
ing several recipes for the benefit of the
readers Of this column. and he paid another
visit to his friend, the Frene b chef.
You ask me" said the chef. ''if l know
how to cook macarOnI soup the way Italians
do. Why of course l do. and will, to prove
ii, give you enc method which you may
print il you like. | take ten ounces of the
very best macaroni and put it in two quarts
Of boiling water in which l have placed
little butter, salt and pepper. When the
maearoni has boiled for about half an hour
drain 1t upon seiye, and when it is free
from water place it on a chopping -board
and cut it into inch lengths and then put
these into two quarts Of chicken broth and
boil for ten minutes. / then take the pot
in which the macaTOni has been boiled and
set it aside. After that / make up a COM
position OF the yelk of six eggs, two ounces
of grated Swiss cheese and little pepper,
and then set this in the soup by mixing it
in the pot over bright fire for few min
utes."
Now that you have given me a SOUP"
said the reporter, suppose you give me
mode for fish,"
"As we say in French. 'avec plaisir,' but
what snail it be?"
well then, as you do not express a pref
erence, let me tell you how / cook German
carp. After / have cleaned the fish l cut it
into slices about two inches thick and place
them in a porcelsin-lined basin or deep
china dish, season them with sweet oil, a
little French or tarragon vinegar. bay leaf
or two, some thyme, a shalot split in two
and little pepper. / allow the fish 10 re-
in in for hon nd
take it out and dry the pieces on a napkin.
This, OF course you must understand, is
done about an hour before dinner. l then
take the pieces of fish. dip them in -four,
after which | bread them in the usual way,
using four-f ifths Of bread crumbs and one
fifth of grated Swiss cheese. | then fry the
fish in hogs lard until of light brown and
dish IL up. / surround the fish with border
OF fried parsley and some slices of lemon or
lime. With the fish L send to the table a
sauce-boat containing butter sauce"
NOW, do you want to go through a menu
of dishes for a dinner?" asked the chef
after he had finished giving the recipe for
carp.
mot today" was the reply, but n you
will you might furnish something for des-
sert"
following is what he gave: 81 sometimes
make what is known as French pudding.
L take twelve ounces Of chopped marrow,
eight ounces Of sfted -four, eight ounces of
apricot jam, four ounces of chopped apple s,
six ounces of dried cherries, six ounces of
candied orange peel and canded ctron, four
ounces OF gTanulated sugar, little grated
nutmeg, six whole cloves pounded, a few
drops of orange flavor, teaspoonful of
cinnamon powder, five whole eggs, a glass
of brandy. little salt and half pint of
cream. / mix these ingredients thoroughly
in large basin and then pour then into a
buttered mold, tie the mold in cloth and
set the whole TO boiling for four hours. at
the end of that time it is done and is served
with custard sauce"