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Exotic recipes
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French recipes
French recipes
Pineapple Bisque
Beat the yolks of four eggs with one cup of pulverized sugar; add one pint of cream; stir well until very light. Then add one small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and serve in small glasses.
Veal Souffle
Heat two tablespoonfuls of butter. Mix with two tablespoonfuls of flour until smooth; add one cup of milk; let boil up. Then add one cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of two eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking-dish and bake twenty minutes. Serve at once.
Spiced Venison
Rub the venison with salt, pepper, vinegar, allspice and cloves , then put in a baking-pan. Pour over a cup of melted butter, add one onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.
French Apple Souffle
Cook apples and sweeten to taste. Mash well with one tablespoonful of butter. Beat the yolks of three eggs with two tablespoonfuls of sugar, the juice and rind of a half lemon, then add the whites beaten to a stiff froth. Put in a buttered pudding dish and bake in a moderate oven.
French Waffles
Sift three cups of flour with 1-1/2 teaspoonfuls of baking powder and a half teaspoonful of salt. Beat the yolks of three eggs, add a tablespoonful of melted butter and two cups of warm milk. Add the beaten whites and stir in the flour, making a light batter. Grease the waffle irons and fill with the batter. Bake until a delicate brown, then remove to a hot dish. Can be served hot with powdered sugar on top.
French Roast with Carrots
Lard a round of beef with slices of bacon and put in a large saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender, then scrape six carrots and cut thin. Add two sliced onions, two cloves of garlic and let cook until tender. Thicken with flour and butter. Season highly with salt, pepper and parsley; add to the meat, and let all cook together for a half hour, then serve hot.
Apple Fritters
Peel and slice some large apples. Sprinkle with sugar and lemon-juice and make a rich egg batter. Sweeten to taste and flavor with 2 tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine sauce.
French Tart
Make a rich pie-dough. Line a large pie-dish with the paste and bake. Take three ounces of almonds and pound to a paste. Add two tablespoonfuls of melted butter, three tablespoonfuls of pulverized sugar, a half teaspoonful of cinnamon and the yolks of two eggs well beaten with one tablespoonful of rum. Add the beaten whites, fill the pie and bake in a moderate oven. Then make a glace. Mix one ounce of granulated sugar with a tablespoonful of cold water and let come to a boil. Put on the pie when cool and serve.
French Rolls
Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 pound of sugar. Add four beaten eggs; form into rolls; put in a well buttered baking-pan; let them raise half an hour. Brush the tops with beaten egg and let bake until done.
Chocolate Biscuits
Beat the yolks of six eggs with ten ounces of powered sugar; add one ounce of powdered French chocolate. Mix well with four ounces of flour and the whites beaten stiff with a pinch of salt; add one tablespoonful of vanilla extract. Bake on wafer sheets in small cakes to a light brown.
Lemon Cookies
Beat the yolks of four eggs; add one cup of butter and three cups of sugar beaten. Add the whites beaten stiff and a teaspoonful of lemon extract. Add enough flour with a teaspoonful of baking-powder to make a stiff dough. Roll out thin, then cut into small cookies and bake in a quick oven to a light brown.
Prune Souffle
Cook half a pound of prunes until soft. Remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of three eggs well beaten with three tablespoonfuls of pulverized sugar. Add a teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding dish and bake in a moderate oven for 10 minutes and serve.
French Float
Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use four yolks of eggs and flavor with rose-water. Beat the whites with pulverized sugar and flavor to taste. Pour the custard over the cake and place the stiffly beaten whites on top. Put on the ice and serve very cold.
French Veal Hash
Cut veal round-steak into small pieces. Then fry some chopped bacon, 1 onion and two cloves of garlic chopped; add the meat; stir well and let all fry a few minutes. Add one cup of boiling water and let cook slowly with some parsley and thyme, salt and pepper, until tender. Add a tablespoonful of vinegar. Let boil up; remove from the fire and stir in the yolks of two eggs well beaten. Serve hot with toast.
Baked Omelet
Beat four yolks of eggs. Add six soda crackers crushed fine, salt, pepper, a teaspoonful of grated onion, a tablespoonful of butter and one cup of milk. Beat up well, add the whites beaten stiff. Put into a well buttered baking-dish and let bake in a hot oven. Serve at once.
Strawberry Pudding
Dip enough macaroons in wine to line the pudding dish, cover with sweetened strawberries. Beat the yolks of four eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulverized sugar; put on top of the pudding and let brown. Serve cold.
Baked Apple Dumplings
Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, sugar and cinnamon, a pinch of salt, flour enough to make a dough. Cover the apples with the dough. Put in a well buttered baking dish with two tablespoonfuls of butter and bake to a delicate brown. Serve with whipped cream.
Frozen Milk
Punch Sweeten one quart of milk with two cupfuls of sugar; let come to a boil. Remove from the fire and grate in a half nutmeg. When cool, freeze until half frozen, then stir in three cupfuls of whipped cream and freeze again. Add a half cup of rum and one cupful of French brandy. Let freeze until hard and serve.
Fried Cucumbers
Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine bread crumbs. Season with salt, pepper and fry in a hot lard until brown. Serve with tomato sauce and veal chops.
Pop-overs
Beat the yolks of three eggs until very light. Add a pint of milk. Sift a pint of flour with two teaspoonfuls of baking powder. Add 1/2 teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee.
Orange Compote
Make a syrup of sugar and water. Add a little lemon-juice. Peel and remove seeds of oranges, cut them into quarters and lay them in the boiling syrup, let cook for 10 minutes. Remove the oranges to a glass dish. Pour over the syrup and garnish with candied cherries.
Almond Pudding
Take a half pound of almonds and pound in a mortar. Mix with six yolks of eggs and a cup of sugar, one tablespoonful of lemon-juice, a tablespoonful of brandy, three slices of stale cake-crumbs and the whites of the eggs beaten stiff. Put in a well buttered pudding dish and bake in a slow oven.
French Apple Pie
Line a deep pie-dish with a rich pie-crust. Chop four apples very fine and mix with cinnamon, sugar, lemon-juice and a half cup of currants. Then mix with the yolks of two eggs well beaten. Fill the pie and bake until done. Beat the whites with pulverized sugar and spread on the pie. Let it get light brown on top.
French Fritters
Boil one quart of water. Add a teaspoonful of salt, two tablespoonfuls of butter, then stir in enough sifted flour until thick and smooth. When cold, stir in five beaten eggs, sugar and a little nutmeg to taste. Fry in deep hot lard to a golden brown. Serve with wine sauce.
Lettuce Salad
Take the inner lettuce leaves. Sprinkle with salt and pepper, then mix the yolks of two hard boiled eggs with one tablespoonful of olive oil and stir all together with two tablespoonfuls of white wine vinegar. Serve at once with meats.
Turkey Soup
Cut off all the meat from left-over turkey bones. Put the bones in cold water and boil with one small onion, one carrot, two pieces of celery and two sprigs of parsley, all cut fine. Add a cup of tomato sauce. Let all cook well, seasone with salt and pepper. Remove the bones, add boiled rice and the turkey meat cut into dice pieces. Let it boil and serve hot with fried croutons.
Stewed Quail
Stuff the quail. Put one tablespoonful of butter in a large stew-pan, add some thin slices of bacon. Let get very hot. Lay in the birds, sprinkle with salt and pepper, add a small onion and a carrot chopped fine. Cover and let brown for a few minutes, then add one cup of hot water. Let stew slowly until tender. Thicken the sauce with flour mixed with milk, then add some chopped parsley. Let boil up and serve hot.
Venison Pie
Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill with the venison. Add a glass of port wine, a pinch of cloves and mace to the sauce and bits of butter rolled in flour. Pour the sauce over the venison and cover with the paste. Rub the top with a beaten egg and let bake until done.
Stuffed Partridge
Clean, singe and draw young partridges. Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird. Place the birds in a baking-pan, cover with thin slices of bacon. Add a little hot water and bake in a hot oven until done. Serve with toast.
Stewed Rabbits
Skin and clean the rabbits; cut into pieces at the joints. Season well. Heat two tablespoonfuls of drippings in a stew-pan. Add the rabbits, one onion and two cloves of garlic sliced fine, one bay-leaf, two sprigs of parsley and thyme. Let all brown a few minutes, then add a cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter. Add a glass of claret, boil up and serve.
Squirrel Fricassee
Cut the squirrels into pieces at the joints. Sprinkle well with salt, let lay one hour, then sprinkle with pepper and lemon-juice. Put two large tablespoonfuls of dripping in a pan. When hot, lay in a squirrel with one sliced onion; cover and let brown. Then add one cup of tomato sauce, some celery seed and chopped parsley and one cup of hot water. Let simmer until tender. Add a half glass of sherry wine. Let get very hot and serve with French peas.
French Braised Sweetbread
Parboil the sweetbreads, drain. Put in the baking-pan with a piece of salt pork, one onion, one carrot, one bay-leaf and a sprig of thyme, all cut fine. Sprinkle with pepper and dredge with flour. Add a half cup of stock. Let cook in the oven until done, then serve with mushrooms.