The Project Gutenberg eBook, Allied Cookery, by Grace Glergue Harrison and Gertrude Clergue

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Title: Allied Cookery

British, French, Italian, Belgian, Russian

Author: Grace Glergue Harrison and Gertrude Clergue

Release Date: February 17, 2014 [eBook #44947]

Language: English

Character set encoding: ISO-8859-1

***START OF THE PROJECT GUTENBERG EBOOK ALLIED COOKERY***

 

E-text prepared by Emmy
and the Online Distributed Proofreading Team
(http://www.pgdp.net)
from page images generously made available by
Internet Archive
(https://archive.org)

 

Note: Images of the original pages are available through Internet Archive. See https://archive.org/details/cu31924003580838

 

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THE PURPOSE

This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm products taken off by the invaders for military uses.

Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms. To help in the supply of seeds, farm implements, and other simple but essential means of enabling these suffering people to regain by their own efforts the necessaries of life, the compilers offer to the public this book on Cookery.

Its proceeds will be distributed by Le Secours National, of France, whose effective organization assures its best and most helpful disposition.

An acknowledgment must be made for the kind assistance of friends in securing desirable recipes. There are some that will be novel to many households, and all of them will give satisfaction when exactly followed.

The compilers will gladly answer requests for information from any one wishing further to support this cause.

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CONTENTS

href="@public@vhost@g@gutenberg@html@files@44947@[email protected]#Page_21" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">21 Stschi 21 Buraki 22 Lentil Soup 22 Black Bean Soup 23 Fish Chowder 23
FISH Roast Oysters 24 Raie au Beurre Noir 24 Salmon Tidnish 25 Aubergine Aux Crevettes 25 Lobster Beaugency 26 Scallops en Brochette 26 Filet of Sole Florentine 26 Salmon Teriyaki 27 Filet of Sole Marguery 28 Codfish with Green Peppers 28 Herring Roes, Baked 29 Creamed Fish 30 Mousseline of Fish 30 Haddock Mobile 31 Kedgaree 31 Pickled Salmon 31
MEATS AND ENTRÉES Russian Pirog Kulbak 33 Carbonade Flamande 33 Blanquette of Veal 34 Blanquette of Chicken 35 Stracotto 35 Duck St. Albans 36 Boned Turkey 37 Chicken and Cabbage 37 Leg-of-Mutton Pie 38 Russian Steaks 38 Another Russian Method for Beef-Steaks 39 Stewed Kidneys 39 Chicken 40 Baked Ham 40 Rillettes de Tours

align="right">41 Rice and Mutton 42 Baked Eggs 42 Tripe 42 Tripe, Italian 43 Timbale of Partridges 44 Stewed Hare 44 Indian Pilau 46 Stuffed Beef Steaks 47 Podvarak 47 Ribs of Pork en Casserole 48 Salmis de Lapin 48 Sheep's Head 49 Macaroni Pie 50 Kidney and Mushrooms 51
CURRIES Indian Curry 52 Fricassee of Chicken 52 A Simpler Indian Curry 53 Another Curry Sauce 54
PASTES, CHEESE, ETC. Macaroni with Cheese 56 Macaroni 56 Polenta with Cheese 57 Lentil Croquettes 57 Risotto 58 Risotto Milanaise 58 Ravioli 59 Egg Coquilles, with Spinach 60 Pirog of Mushrooms 60 Paste for Russian Pirog 60 Eggs Romanoff 61 Œufs Pochés Ivanhoe 61 Cheese Puffs 61 Moskva Cheesecakes 62 Cheese Fritters 62 Cheese Pudding 63 Chicory or Endive 63 Stewed Cos

Lettuces 63 Asparagus 64 Celery Croquettes 65 Ragoût of Celery 66 Stuffed Onions 67 Onions, Venetian Style 67 Fried Pumpkin or Squash 68 Cucumbers 68 Sarma 69 Polenta Pasticciata 70 Fried Bread with Raisins 71 Polenta Croquettes 72 Rice with Mushrooms 72 Timbales of Bread with Parmesan Sauce 73
SAUCES Cheese Sauce 74 Tomato Sauce 74 Another Tomato Sauce 74 Mustard Sauce 75 A Meat Sauce 75 Another Meat Sauce 76 Lombarda Sauce 76 Horse-Radish Sauce 77 Gnocchi di Semolina 77
SALADS Italian Salad 79 Lettuce Salad 79 Sandwich Dressing 79 Salad Dressing 80 Cheese Dressing 80
VEGETABLES Potato Cakes 81 Petits Pois 81 String Beans 81 Red Cabbage 82 Cabbage with Cheese Sauce 82 Glazed Onions 83 Spinach Soufflé 83
PUDDINGS, CAKES, ETC. French Pancakes

href="@public@vhost@g@gutenberg@html@files@44947@[email protected]#Page_84" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">84 Crepes Suzette 84 Sauce for Crepes Suzette 84 Another Suzette Pancake 85 Kisel 85 Carrot Pudding 86 Old English Plum Pudding 86 Banana Trifle 87 Cream Tart 87 Chocolate Pudding 88 Fried Apples 89 Orange Pudding 89 Oat Cakes 90 Tea-Cakes 91 Tea Pancakes 91 Canadian War Cake 92 Serbian Cake 92 Ravioli Dolce 93 Chestnuts 93 Gnocchi of Milk 94 Almond Pudding 94 Chestnut Fritters 95 Chestnut Cream 95 Tapioca Pudding 96 Ginger Ice-Cream 97 Almond Cake 97 Queen Cakes 98 Francescas 98 Oat Cakes 98 Gateau Polonais 99 Anise Cakes 99 Gordon Highlander Gingerbread 100 Scotch Short Bread 100 Cramique 100 Gaufres 101 Pets de Nonne 101 Brioche de la Lune 102

Victoria Scones 103 Nut Bread 103 Bran Muffins 103 Scotch Scones 104 Blinni 104 Baked Hominy 104 Marrons Glacés 105 Small Cucumber Pickles 105 Preserved Strawberries 106 Rhubarb Jelly 107 Tomato Soup for Canning 107 Budo Cup 108

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INTRODUCTION

Vous désirez faire quelque chose pour venir en aide aux victimes de la guerre en France et, dans ce but, vous publiez un livre utile dont vous faites tous les frais d'impression de manière à ce que le produit total de la vente soit versé au Comité de Secours National de Paris.

Le but que vous vous proposez est fort louable car les besoins sont grands au pays de France. On a fait dernièrement le recensement des réfugiés belges et français chassés de leurs demeures et recueillis dans les diverses communes de France. Ils sont plus de 900,000 et les allemands out renvoyé en France par la voie de la Suisse plus de 100,000 prisonniers—vieillards, femmes et enfants—qu'ils ne voulaient plus nourrir et qui out été rendus, dénués de tout, à la charité publique. Tous ces malheureux doivent être vêtus de la tête aux pieds. Les Etats-Unis et le Canada out heureusement fait leur part pour soulager cette grande infortune, grâce aux appels réitérés de l'American Relief Clearing House de Paris et de New-York et des divers comités canadiens du Secours National de Paris, organisés par le Comité France-Amérique.

Les hôpitaux français réclament aussi, à bon droit, notre sollicitude, car c'est la France qui supporte le plus fort de l'assaut teuton sur la frontière de l'Ouest et ses blessés doivent dépasser le demi million. Devant cette grande détresse la Croix-Rouge américaine et la Croix-Rouge canadienne ne sont pas demeurées indifférentes et des milliers de caisses out été envoyées aux hôpitaux français. Malheureusement la liste des calamités qui out fondu sur la France ne s'arrête pas là: tout le territore envahi par les troupes allemandes, dont elles out été chassées, qui va de la Marne à l'Aisne, et que couvraient des centaines de villages prospéres dans une des régions les plus fertiles et les plus riches de la France, a été ravagé par les troupes ennemies. Les propriétaires de ces milliers de fermes—vieillards, femmes et enfants—sont revenus à leurs foyers détruits pour relever leurs maisons et faire produire à la terre la nourriture dont ils ont besoin. Ils ont tout perdu: maisons, meubles, vêtements, animaux, instruments aratoires. Ce sont ces derniers qui attirent particulièrement votre commisération. En face de cette misère effroyable tous les cœurs s'émeuvent et chacun veut apporter son aide à ces braves gens. Vous donnez au public une occasion facile et agréable de faire ce geste en mettant à sa portée un livre intéressant dont le prix ira soulager les nobles victimes de la guerre en France.

Je vous souhaite une forte recette. Veuillez agréer, mesdames, avec mes félicitations, l'expression de mes sentiments distingués.

 

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ALLIED FOOD

As soon as I heard of the proposed plan of this book I became positively frantic to co-operate in it. The idea of a cookery book which should contain Allied Recipes and Allied Recipes only, struck me at once as one of the finest ideas of the day.

For myself I have felt for some time past that the time is gone, and gone for ever, when I can eat a German Pretzel or a Wiener Schnitzel.

It gives me nothing but remorse to remember that there were days when I tolerated, I may even say I enjoyed, Hungarian Goulash. I could not eat it now. As for Bulgarian Boosh or Turkish Tch'kk, the mere names of them make me ill.

For me, for the rest of my life, it must be Allied Food or no food at all. One may judge, therefore, with what delight I received the news of this patriotic enterprise. I at once telegraphed to the editors the following words:

"Am willing to place at your service without charge entire knowledge of cookery. Forty-six years' practical experience."

To this telegram I received no reply. I am aware that there is, even in cooking circles, a certain amount of professional jealousy. It may be that I had overpassed the line of good taste in offering my entire knowledge. I should have only offered part of it.

I therefore resolved that instead of writing the whole book as I had at first intended, I would content myself with sending to the editors, a certain number of selected recipes of a kind calculated to put the book in a class all by itself.

I sent, in all, fifty recipes. I regret to say that

after looking over the pages of the book with the greatest care, and after looking also on the back of them, I do not find my recipes included in it. The obvious conclusion is that while this book was in the press my recipes were stolen out of it.

The various dishes that I had selected were of so distinctive a character and the art involved in their preparation so entirely recherché that it seems a pity that they should be altogether lost. They contained a certain je ne sais quoi which would have marked them out as emphatically the perquisite of the few. To say that they were dishes for a king is to understate the fact.

It is therefore merely in the public interest and from no sense of personal vanity that I reproduce the substance of one or two of them in this preface. There was a whole section, for example, on Eggs, which I am extremely loath to lose. It showed how by holding an egg down under boiling water till it is exhausted, it may be first cooked and then be passed under a flat iron until it becomes an Egg Pancake. It may be then given a thin coat of varnish and served in a railway restaurant for years and years.

I had also an excellent recipe for Rum Omelette. It read: "Take a dipper full of rum and insert an omelette in it. Serve anywhere in Ontario." I am convinced that this recipe alone would have been worth its weight in rum.

But it would be childish of me to lay too much stress on my own personal disappointment or regret. When I realized what had happened I felt at once that my co-operation in this book must take some other form. I therefore sent to the editors a second telegram which read:

"Am willing to eat free of charge all dishes contained in volume."

This offer was immediately accepted, and I am happy to assure readers of this book that I have eaten each and every one of the preparations in the pages that follow. To prevent all doubt I make this statement under oath. I had intended to make merely an honest statement of the fact but my friends tell me that a statement under oath is better in such a case than a mere honest statement.