The French cook / [Louis Eustache Ude].

  • Ude, Louis Eustache
Date:
1818
Catalogue details

Licence: Public Domain Mark

Credit: The French cook / [Louis Eustache Ude]. Source: Wellcome Collection.

    15/470
    send up less than four entrees, a soup, and ajish ; you must have two removes, viz. for the second course two dishes of roast, next four entremets; and if you think proper, two removes of the roast. Make the bill of fare, by chusing out of each chapter whatever you may want, namely, a soup, a fish, two removes, four entrees for the first course ; then for the second course, two roasts, four entre¬ mets, and two removes of the roast. By this I mean that you must take one article out of the chapter that relates to mutton, or lamb, or veal, or fowl, or fish, taking care, how¬ ever, that no two dishes are to be alike either in shape, colour, or taste. For the second course, you must act on the same principle : the roasts must likewise not bear any resemblance to each other. In summer time you will select two dishes from among the vegetables, one from among the jellies, and one out of the chapter of pastry; as for instance : Bill of Fare for a Dinner of Four Entrees. Soupe printanniere, or spring soup. Crimp cod and oyster sauce. Two Removes. Fowl a la Montmorenci, garnished with a ragout a I’Allanande. Ham glazed with Espagnole. Four Entrees. Fricassee of chicken and mushrooms. Lamb chops saute, with asparagus, pease, &c. Fillets of fat chicken, saute au supreme. Petits pates of fillet of fowl a la bechamelle.
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