Culture and Cooking; Or: Art in the Kitchen |
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anchovies bake bay leaf beat beef boiling water bones bowl bread bread-crumbs brioche broth brown brown sauce butter cake celery CHAPTER charlotte russe chervil chicken chocolate chopped parsley cold meat cook cookery book cover cream crock crumbs delicious dinner dough excellent fire fish flavor flour fondant force-meat French fried galantine glaze gravy half a pint hash hour jelly joint juice keep lady lemon luncheon melted milk minutes mold mother sauces mutton nice onion ounces of butter oven oysters parsley pepper pickled cucumbers piece pork pot-au-feu potatoes pound puff paste quantity quarter quarts ready recipe roast roll round salad salt sauce saucepan serve simmer skim slices soup sponge spoon stew-pan stewed stir stove sugar syrup tablespoonful tarragon teaspoonful thin things thyme veal vegetables vinegar warm Worcestershire sauce yolks of eggs
Popular passages
Page 66 - WARMING OVER. HASH is a peculiarly American institution. In no other country is every remnant of cold meat turned into that one unvarying dish. What do I say ? remnants of cold meat ! rather joints of cold meat, a roast of beef of which the tenderloin had sufficed for the first day's dinner, the leg of mutton from which a few slices only have been taken, the fillet of veal, available for so many delicate dishes, all are ruthlessly turned into the allpervading hash. The curious thing is that people...
Page 75 - Fritadella (twenty receipts in one). — Put half a pound of crumb of bread to soak in a pint of cold water, take the same quantity of any kind of roast or boiled meat, with a little fat, chop it up like sausage meat, then...
Page 67 - ... agreeable variety introduced into their bill of fare. In England and America there is great prejudice against warmed-over food, but on the continent one eats it half the time in some of the most delicious-made dishes without suspecting it. Herein lies the secret. With us and our transatlantic cousins the warming over is so artlessly done, that the hard fact too often stares at us from out the watery expanse in which it reposes. One great reason of the failure to make warmed-over meat satisfactory...
Page 3 - A coarse-minded man could never be a cook," and Charles Baudelaire, the Poe of France, takes a poet's view of our daily wants, when he says, " that an ideal cook must have a great deal of the poet's nature, combining something of the voluptuary with the man of science learned in the chemical principles of matter...
Page 66 - ... a peculiarly American institution, I mean, that when English people speak of hash, they mean something quite different — meat warmed in slices. Our hash, in its best form— that is, made with nice gravy, garnished with sippets of toast and pickles, surrounded with mashed potatoes or rice — -is dignified abroad by the name of mince, and makes its appearance as an elegant little entree. Nor would it be anathematized in the way it is with us, if it were only occasionally introduced. It is the...
Page 104 - I heard an old Frenchwoman say, trying to dissuade a mother from giving her children mush. The moral of all of which is, that for our comfort's sake, and the general good we should avoid unreasonable prejudices against unfamiliar food. We of course have a right to our honest dislikes ; but to condemn things because we have heard them despised, is prejudice.
Page 51 - ... on a hot dish, and garnish with slices of lemon and parsley or celery tops. Now when this dish made its appearance, my friend's husband, a bon vivant, greeted it with, "Aha! Filets de sole & la Delmonico...
Page 24 - ... but omitting the salt, which, when done, pass through a cloth into a basin ; then fill the stewpan up a second time with hot water, and let boil four hours longer to obtain all the succulence from the meat, then pass it through a cloth the same as the first ; then pour both stocks in a large stewpan together, set it over the fire, and let it boil as fast as possible, leaving a large spoon in, to stir occasionally and prevent its boiling over ; when reduced to about three pints, pour it into a...
Page 102 - It is just one of those things that require the most delicate handling, for which the French term a " suspicion " is most appreciated ; it should only be a suspicion, its presence should never be pronounced. As Blot once begged his readers, " Give garlic a fair trial in a remolade sauce.
Page 11 - ... very lightly from the wide side, taking care that it is not squeezed together in any way ; lay them on a tin with the side on which the point comes uppermost, and bend round in the form of a...