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French Pineapple Bisque
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then ,
add 1 ...
French Veal Soufflé
Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil,
up. Then...
French Spiced Venison
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking−pan. Pour over a cup of,
me...
Fish A La Marseilles
Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of,
thyme ...
French Apple Soufflé
Cook apples and sweeten to taste. Mash well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2,
tablespoon...
French Waffles
Sift 3 cups of flour with 1−1/2 teaspoonfuls of baking−powder and 1/2 teaspoonful of salt. Beat the yolks of...
Fish A La Normandie
Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay−leaf, a few,
pepp...
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 o...
French Apple Fritters.
Peel and slice large apples; sprinkle with sugar and lemon−juice and make a rich egg batter. Sweeten to taste,
an...
French Tart.
Make a rich pie−dough. Line a large pie−dish with the paste and bake. Take 3 ounces of almonds and pound,
t...
French Rolls.
Prepare the dough as for bread. Work in 1/4 pound of butter and 1/4 pound of sugar. Add 4 beaten eggs; form,
into rolls...
French Chocolate Biscuits.
Beat the yolks of 6 eggs with 10 ounces of powered sugar; add 1 ounce of powdered French chocolate. Mix,
well with 4 ou...
French Lemon Cookies.
Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar beaten. Add the whites beaten stiff and a,
teaspoonfu...
French Prune Soufflé.
Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some,
chopped nut...
French Float.
Line a glass dish with stale sponge−cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and,
fla...
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French Veal Hash.
Cut veal round−steak into small pieces. Then fry some chopped bacon, 1 onion and 2 cloves of garlic,
chopped; add...
French Baked Omelet.
Beat 4 yolks of eggs; add 6 soda crackers crushed fine, salt, pepper, 1 teaspoonful of grated onion, 1,
tablespoonful o...
French Strawberry Pudding.
Dip enough macaroons in wine to line the pudding−dish; cover with sweetened strawberries. Beat the yolks of,
4 eg...
French Baked Apple Dumplings.
Peel and core apples; sprinkle well with sugar. Then mix some cold boiled rice with 1 egg, a pinch of salt,,
sugar and ...
French Frozen Milk Punch.
Sweeten 1 quart of milk with 2 cupfuls of sugar; let come to a boil. Remove from the fire and grate in 1/2,
nutmeg. Whe...
French Fried Cucumbers.
Peel the cucumbers and cut into inch slices. Sprinkle with salt and pepper and dip in beaten eggs and fine,
bread−...
French Pop−overs.
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1 pint of flour with 2 teaspoonfuls of baking,
powd...
French Orange Compote.
Make a syrup of sugar and water; add a little lemon−juice. Peel and remove seeds of oranges; cut into quarters,
a...
French Almond Pudding.
Take 1/2 pound of almonds and pound in a mortar. Mix with 6 yolks of eggs and a cup of sugar, 1,
tablespoonful of lemon...
French Apple Pie.
Line a deep pie−dish with a rich pie−crust. Chop 4 apples very fine and mix with sugar, cinnamon,,
lemon...
French Fritters.
Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of butter; then stir in enough sifted flour until,
t...
French Lettuce Salad.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard−boiled eggs with 1,
tablesp...
French Turkey Soup.
Cut off all the meat from left−over turkey bones. Put the bones in cold water and boil with 1 small onion, 1,
car...
French Stewed Quail.
Stuff the quail. Put 1 tablespoonful of butter in a large stew−pan; add some thin slices of bacon. Let get very,
...
French Venison Pie.
Cut venison in very small pieces and stew, highly seasoned, until tender. Line a deep pie−dish with a rich,
pie&#...
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