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The Modern Housewife; Or, Menagere. Comprising Nearly One Thousand Receipts, for the Economic and Judicious Preparation of Every Meal of the Day, and - Softcover
Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1851 edition. Excerpt: ... at hand, put into it is an improvement, as is also using broth instead of water; oysters and mushrooms may be introduced, also a little cayenne pepper. This sauce must be very savoury. 304. LOBSTER BUTTER.--Procure half a lobster, quite full of spawn, which take out and pound well in a mortar; then add six ounces of fresh butter, mix well together, then rub it through a hair sieve, and put it in a cold place until wanted. The flesh can be used for any other dish. 305. ANCHOVY BUTTER.--Take the bones from six anchovies, wash the fillets, and dry them upon a cloth, pound them well in a mortar; add six ounces of fresh butter, mix well together, and proceed as in the last. 306. MAITRE-D'HOTEL BUTTER--Put a quarter of a pound of fresh butter upon a plate, with one good tablespoonful of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and a quarter that quantity of white pepper; mix all well together, and put in a cool place till required. 307. RAVIGOTE BUTTER.--Proceed as in the last, but instead of parsley, use one spoonful of chopped tarragon, and one of chervil, and add half a spoonful of Chili vinegar. EEMOVES. These are dishes which remove the fish and soup, and are placed at the top and bottom of the table; great care should be evinced in cooking them, as they are the "piece de resistance" of the dinner. I must also observe, that a few of the receipts appear a little complicated, but which will not prove to be the case if tried once or twice. In the entrees will be found how the remains of these removes may be dressed. Since the science of analytical chemistry has become so perfect, and has shown us the elements of which every substance and liquid is composed, it is necessary that, in order to continue them in a...
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About the Author
Soyer was a talented, dashing, flamboyant, French egocentric whose gastronomic genius was the rage and envy of mid-nineteenth-century England. He served as cook to various French and English notables between 1821 and 1837. Among them was Prince Polignac of the French Foreign Office, the Duke of Cambridge, the Duke of Sutherland, the Marquis of Waterford, and William Lloyd of Aston Hall, Oswestry. He was widely known for his triumphant tenure as master chef of the London Reform Club, a post he accepted in 1837. The day of Queen Victoria's coronation, June 28, 1838, he executed one of the greatest culinary extravaganzas of all time: a breakfast for two thousand people at Gwydyr House, where the club was temporarily housed. His banquet de luxe for 150 guests for Ibraham Pasha on July 3, 1846, has also become a culinary legend.
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- PublisherTheClassics.us
- Publication date2013
- ISBN 10 1230296026
- ISBN 13 9781230296029
- BindingPaperback
- LanguageEnglish
- Number of pages162
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