FRENCH DISHES
FOR
AMERICAN TABLES.
(FORMERLY CHEF D'ENTREMETS AT DELMONICO'S).
TRANSLATED BY
Mrs. FREDERIC SHERMAN.
NEW YORK:D. APPLETON AND COMPANY,1, 3, AND 5 BOND STREET.1886.
By D. APPLETON AND COMPANY.
A FEW GENERAL REMARKS.
The object of this volume is to present to thepublic a number of attractive receipts in a form soclear and concise as to render their execution practicableand comparatively easy. This is a needwhich we believe has long been felt; those books ofvalue on the subject of cookery hitherto publishedgenerally having been written in French, and thosewhich have appeared in English, while perhaps containingsomething of merit, usually so abound in theuse of technical terms as to harass and puzzle theinexperienced. The general directions also are usuallyof such vague and incomprehensible a characteras to render their meaning quite unintelligible to thereader. In view of these difficulties, we have endeavoredto avoid those terms not generally understood,and to condense each receipt as muchas possible, compatible with a clear and thoroughunderstanding of the subject. We have also studiedsimplicity of language, so that our book may comewithin the comprehension of all classes, and thatwhich we consider of importance, to cooks themselves.[4]We believe that we will not be met with indignantprotest in venturing to assert that cookingas an art is greatly neglected in America, this factbeing only too frequently and universally deplored.The wealthy who may afford a chef, or very experiencedcook, are vastly in the minority of those whosuffer from the incapability of cooks, and also fromthe lack of knowledge on their own part, leading tothe neglect of one of the most important factorsof comfortable living. We think, however, that thenumber of people of moderate income, desiring tolive well, and yet within their means, is very large;and it is to these, as well as to the more affluent, thatwe hope this book may be of use, for, while economyis not its sole object, the variety of receipts for palatabledishes which may be prepared at small cost isvery large. On the other hand, of course, thereare a great number of dishes which are obviouslyexpensive; but these may be distinguished at aglance.
In conclusion, we would remark that, as we knowthe furnishings of American kitchens to be verymeager, we have forborne the mention of particularutensils for the preparation of certain dishes. Thereare, however, a few articles which are indispensableif the best results are expected—viz., a Dutch oven,for roasting meats, poultry, and game, before the fire,and not in the oven of the range, which bakes insteadof roasting, and so dries up the juices of themeats.
A mortar and pestle will also be required when[5]"pounding" is mentioned, as for chicken, meats, almonds,etc.
A fine sieve is necessary for the straining ofsauces; and two flannel bags, kept scrupulouslyclean, one