Skip to content

Prepare the following garnish

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

No ratings yet

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. three tablespoonfuls of peas
  2. two lbs. of shoulder
  3. three tablespoonfuls of water
  4. five tablespoonfuls of pale meat glaze
  5. two and one-half oz. of butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed;
  2. twenty pieces of turnip, similarly treated;
  3. fifteen small, new onions, cooked in butter;
  4. twenty very small new potatoes, cooked in butter (or à l’anglaise if desired);
  5. three tablespoonfuls of peas;
  6. the same quantity of French beans cut into lozenge-form, and an equal quantity of small flageolet beans.
  7. The three last vegetables should be cooked à l’anglaise, and kept rather firm.
  8. Cut two lbs.
  9. of shoulder and breast of lamb into pieces weighing two oz., and completely cook them in butter without any moistening.
  10. This done, transfer them to a dish.
  11. Swill the saucepan with three tablespoonfuls of water;
  12. add five tablespoonfuls of pale meat glaze;
  13. heat without boiling, and finish with two and one-half oz.
  14. of butter.
  15. Put the pieces of lamb and the vegetables into this sauce, and gently rock the saucepan, that all the ingredients may partake of the sauce.
  16. Serve in a hot timbale.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.