Francatelli Recipes for Garnishes — Chapter 2
Welcome to FabulousFusionFood's Francatelli Recipes for Stocks and Sauces — This page gives you the entire contents of the Second Chapter: Garnishes for Entrees or Other Made Dishes from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER II.
No. 101.—MACEDOINE OF VEGETABLES
Scrape two more carrots clean and smooth, and peel a like number of sound turnips perfectly smooth : then with French vegetable scoops (easily obtained at Adams' warehouse, Haymarket,) proceed to shape the carrots and turnips into the form of olives, filberts, peas, &c., and having boiled these in a little broth, or water with a bit of butter, sugar, and salt, when done, drain them dry and place them in a small sautapan with a like quantity of green peas, asparagus peas, nibs of cauliflower, Brussels sprouts, and French beans cut in the shape of diamonds : all these vegetables must have been previously cooked, and well drained—free from any moisture. Next, add two tablespoonfuls of good thick white sauce, a little pepper and salt, and a teaspoonful of sugar; toss the macédoine lightly together over the fire, and serve as hereafter indicated.
No. 102.—JARDINIERE.
This is prepared with vegetables as in the foregoing recipe, excepting that instead of white sauce a piece of light-coloured glaze should be substituted.
No. 103.—REFORM CHIPS
These are composed of the following ingredients, viz.: boiled red part of carrots, black truffles, lean part of boiled ham or bacon, hard-boied whites of eggs, and the outer part only of Indian mountain green gherkins. These must be very neatly shred into strippets, measuring about half an inch in length by the twelfth of an inch square or thick. These chips should be made hot in a basin in the screen, tossed lightly to mix them, and piled up in the centre of cutlets à la Réforme.
No. 104.—GLAZED ONIONS.
Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper-sized sautapan or stewpan, add a bit of butter, four lumps of sugar, a little salt, and just as much good stock as will cover the surface of the onions. Next, set the stewpan containing the onions over a moderate fire to boil very gently until they are done; and then, after running down their stock to a glaze, roll the onions gently in this, and serve as directed.
No. 105.—GLAZED CARROTS.
First cleanse, and then cut or scoop these into any shape or size or form, according to taste or fancy; and having cooked them in the manner directed for glazed onions, proceed to finish them in the same way.
No. 106.—CUCUMBER GARNISH
First, peel or cut up one or more cucumbers into pieces about an inch in length, and according to the size of the cucumber; divide these by splitting them downwards into as many pieces as will leave each the size of a florin; remove the seeds, and then put them into a small stewpan with a pat of butter, a dessert-spoonful of sugar, a wineglassful of vinegar, nutmeg, pepper, and salt; put the lid on, and set them to simmer very gently over a slow fire until they are done through. Next, when finishing them for use, boil them down until all the moisture becomes absorbed by the cucumbers, pour away the butter that remains, add a little thick white sauce, toss lightly together, and serve with cutlets, &c.
No. 107.—GREEN PEAS FOR GARNISH
Boil with due care a pint of young green peas, and having drained them free from all moisture, add a spoonful of white sauce, a pat of butter, a little pepper and salt, and a pinch of sugar; toss lightly over the fire, and use them to garnish cutlets, &c.
No. 108.—ASPARAGUS, PEAS, &c.
These, as well as French beans, haricot beans, very small new potatoes, broccoli, cauliflowers, or Brussels sprouts, are prepared in the same manner as indicated for green peas, and used for the same purposes.
No. 109–111.—PURÉE OF GREEN PEAS FOR GARNISH.
Boil a pint of green peas with some mint and a few spring onions; and when they are done, drain off the water; bruise them in a mortar, rub them through a hair sieve, and having placed this pulp in a small stewpan, with a pat of butter, a bit of glaze, a little pepper and salt, and a pinch of sugar; stir altogether over the fire until quite hot, and pile up the purée in the centre of cutlets, &c.
No. 112.—PURéE OF SPINACH
Wash clean and boil half a peck of spinach, and when well drained, pound this in a mortar, rub it through a wire sieve, and having placed the pulp in a small stewpan, finish it in the same manner as indicated for purée of peas.
No. 113.—PUREE OF SPRUE ASPARAGUS
Break off all the tender part of a bundle of green sprue asparagus, and, having washed it clean, put it on to boil in water with a handful of spring onions, and a double handful of parsley, with a little salt; and as soon as it is done, drain off the water; bruise it in a mortar, rub the whole through a hair sieve; and having placed the pulp in a small stewpan, add a pat of butter, a spoonful of flour, a little pepper and salt, a bit of glaze, and a little sugar; make it hot by stirring the purée over the fire for five minutes, and serve it with cutlets, &c.
No. 114.—PUREE OF POTATOES
Bake, steam, or boil six potatoes; and when done, rub them through a wire sieve, and place the result in a stewpan with a pat of butter, half a gill of cream, a bit of glaze, a little nutmeg, pepper, and salt; stir over the fire until quite hot, and serve with cutlets, &c.
No. 115.—PUREE OF CHESTNUTS.
First remove the outer skin from fifty large chestnuts, and then after having scalded them, scrape off the inner brown skin; having done this, place the chestnuts in a small stewpan with a pint of milk, and boil them gently over the fire; and when done soft, drain away the milk, and rub them, while hot, through a wire sieve :— having placed this pulp in a small stewpan, add a pat of butter, a teaspoonful of sugar, a bit of glaze, half a gill of cream, pepper and salt; stir the purée of chestnuts over the fire until quite hot, and serve with cutlets &c.
No. 116.—PUREE OF CARROTS
Scrape six carrots clean, and then shave off all the red part, which having parboiled for a few minutes, drain dry and put into a small stewpan with a pat of butter, nutmeg, pepper, and salt, one small onion, and a gill of stock; allow this to simmer gently on the fire until the carrots become quite soft to the touch, and the liquor is absorbed by boiling down; pound this in a mortar, rub it through a sieve, remove it into a small stewpan, season with a bit of glaze, and a pat of butter, and a teaspoonful of sugar; make the purée hot, and pile it in the centre of cutlets, &c., and serve.
No. 117.—PUREE OF ARTICHOKES
Boil four fresh artichokes in plenty of water and a little salt, and when thoroughly done, which is ascertained by the leaves coming out readily when slightly pulled, they must then be drained and cooled; and after having removed all the soft pulpy part by scraping it of with a spoon from the hard leaves, and removing also the floss adhering to the artichoke, place the pulp in a small stewpan with a pat of butter, a teaspoonful of flour, ditto of sugar, nutmeg, pepper, and salt, and a little milk, or a gill of cream, and a bit of glaze; stir this over the fire for ten minutes, and serve with cutlets, fricandeaux, sweetbreads, &c.
No. 118.—PUREE OF TURNIPS
Peel, slice up, and then boil six sound turnips; and having drained them free from water, rub them through a very clean wire sieve, and place the pulp in a small stewpan with a little flour, nutmeg, pepper, and salt, a pat of butter, a bit of light-coloured glaze, and a gill of cream; stir over the fire for ten minutes, and serve with any dish or entrée made of mutton.
No. 119.—PUREE OF CELERY
This is prepared nearly in the same manner as celery sauce, No. 91, the only difference being that, for cutlets, or any other entrée, less flour and liquid, and more celery must be used; also that the purée must be thicker, in order the better to pile it up in the centre of an entrée.
No. 119A.—PUREE OF SORREL.
Put a peck of sorrel into a stewpan with a pint of water, and stir it over the fire with a wooden spoon until dissolved, and then pour it into a hair sieve, and set it to drain off all the water. Next, fry four sliced onions in two ounces of butter until lightly browned, add two ounces of flour, one ounce of sugar, nutmeg, pepper, and salt; moisten with a pint of good gravy; stir the purée over the fire for full twenty minutes, and then rub it through a hair sieve.
No. 120.—PUREE OF POULTRY
Take the remains of roast or boiled poultry from a previous day's dinner, and having removed all the meat from the skin and bones, put these into a small stewpan with a shalot, a bit of celery, a small sprig of thyme, and a gill of stock or water; and while this is gently boiling over the fire, chop fine, and pound the meat from the poultry, in a mortar with a bit of butter, and a spoonful of stock from the bones; and when thoroughly reduced to a pulp, rub this through a hair sieve; put it in a stewpan with the stock from the bones, which must be previously boiled down to less than half a gill; to this add a gill of cream, a very little nutmeg, pepper, and salt, and a small spoonful of flour; stir over the fire until quite hot, and serve.
Note.—This, as well as other purées made from any kinds of meats, may be used for garnishing patties, crôustades, borders of rice or potatoes, and may be also neatly dished up with potato croquettes. Poached eggs and strippets of fried bacon are also admissible as a garnish, and form a very pretty, economical, and delicate entrée. If you have any good white sauce at hand, use this in preference to flour.
No. 121.—PUREE OF GAME
Proceed as directed for the preparation of purée of fowl, No. 120.
No. 122.—PATTY MEATS.
For this kind of purpose any kinds of remains of poultry or game, cut into small neat mince, to which add either a small portion of cooked lean of ham or tongue; moisten with a little white sauce, season lightly, and with this mince fill all kinds of patties.
Note.—The remains of turbot, brill, salmon, soles, &c., or any kind of shell-fish, serve for this purpose as a variety.
No. 123.—CHIPOLATA RAGOUT.
Place the following ingredients, ready cooked, in a stewpan: viz.,—small round sausages, teaspoon-shaped quenelles, bits of bacon, the size and shape of a small walnut, button mushrooms, truffles, the red part of a carrot scooped in round shapes, and roasted and peeled chestnuts; all these in equal proportions and in such quantities as may be required for the garnish of a large or small dish; truffles, being always an expensive article, may be omitted without much deterioration. Then add some brown sauce and a glass of madeira. Note.—This ragout is used for a variety of purposes: viz.—for garnishing roast or boiled poultry, or game; also for garnishing cutlets and other dishes.
No. 124.—FINANCIERE RAGOUT.
Place in a stewpan the following articles ready cooled: viz.,—a few cockscombs, button mushrooms, truffles, quenelles, and scollops of sweetbreads; to these add half a pint of good brown sauce, flavoured, if possible, with game, a glass of sherry or madeira, and a small pinch of cayenne; boil together for three minutes, and serve for garnishes of vol-au-vents, patties (cut smaller), and a great number of dishes for which this ragout is specially adapted, as will be herein shown.
No. 125.—TOULOUSE RAGOUT
This is prepared with the same ingredients as named for Financière, No. 124, using Allemande, No. 17, or Bechamel, No. 16, instead of brown sauce. This ragout is also adapted for similar purposes to those indicated in the use of Financière.
No. 126.—MILANESE RAGOUT
Cut into inch lengths by a quarter of an inch square the following ingredients, ready cooked : viz., macaroni, ham or tongue, truffles, mushrooms, and chicken or game; prepare these in equal proportions and in such quantity as required, and put them into a small stewpan with a little good white sauce, about an ounce of grated Parmesan cheese, a very little nutmeg, and pepper; toss the ragout lightly over the fire until quite hot, and serve for similar purposes as those indicated for Financière, &c.
No. 127.—MAITRE-D'HOTEL BUTTER.
Put the following ingredients into a small basin : viz., four ounces of fresh butter, some finely-chopped parsley, and a small proportion of green onions; season with pepper and salt, and the juice of a lemon; mix well together with a spoon, and keep it in a cool place until required for use.
No. 128.—ANCHOVY BUTTER
Cleanse well six anchovies, and pound them in a mortar with two ounces of butter, a pinch of cayenne, a little nutmeg, and a dessert-spoonful of anchovy; rub this through a hair sieve, and use as directed.
No. 129.—LOBSTER BUTTER.
Take the spawn or coral of the lobster, or both; and, having first pounded them in a mortar with a piece of fresh butter, rub the whole through a hair sieve, and use it for flavouring and colouring sauces, &c.
No. 130.—EPICUREAN BUTTER
This is composed of the following ingredients : viz., a large handful of tarragon, chervil, parsley, burnet, and chives, in equal proportions, parboiled, and squeezed dry in a cloth; six anchovies cleansed, a tablespoonful of capers, ditto of Oude sauce, and four ounces of fresh butter; pound all these thoroughly, and having rubbed the composition through a hair sieve, keep it to be used as directed hereafter.
No. 131.—DEVIL MIXTURE.
When about to devil legs of poultry or game, beef, or other bones, or any kind of wild fowl, or any kind of fish, or fish bones, first prepare the following mixture, with which, after having scored the meats, &c., with deep incisions, let them be well covered, and grilled brown; mix well upon a plate the following articles: viz., a spoonful of mustard (either French or English), the same quantity of Oude sauce, or chutnee, and of anchovy, twice as much salad-oil, and a little cayenne pepper.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli Recipes for Garnishes, Chapter 2
CHAPTER II.
GARNISHES FOR ENTRÉS OR OTHER MADE DISHES
Scrape two more carrots clean and smooth, and peel a like number of sound turnips perfectly smooth : then with French vegetable scoops (easily obtained at Adams' warehouse, Haymarket,) proceed to shape the carrots and turnips into the form of olives, filberts, peas, &c., and having boiled these in a little broth, or water with a bit of butter, sugar, and salt, when done, drain them dry and place them in a small sautapan with a like quantity of green peas, asparagus peas, nibs of cauliflower, Brussels sprouts, and French beans cut in the shape of diamonds : all these vegetables must have been previously cooked, and well drained—free from any moisture. Next, add two tablespoonfuls of good thick white sauce, a little pepper and salt, and a teaspoonful of sugar; toss the macédoine lightly together over the fire, and serve as hereafter indicated.
Here you will find the modern redaction for Francatelli's Macédoine of Vegetables
This is prepared with vegetables as in the foregoing recipe, excepting that instead of white sauce a piece of light-coloured glaze should be substituted.
Here you will find the modern redaction for Francatelli's Jardiniere
These are composed of the following ingredients, viz.: boiled red part of carrots, black truffles, lean part of boiled ham or bacon, hard-boied whites of eggs, and the outer part only of Indian mountain green gherkins. These must be very neatly shred into strippets, measuring about half an inch in length by the twelfth of an inch square or thick. These chips should be made hot in a basin in the screen, tossed lightly to mix them, and piled up in the centre of cutlets à la Réforme.
Here you will find the modern redaction for Francatelli's Reform Chips
Peel any given number of onions of the most convenient size for the required purpose, and having placed these in a proper-sized sautapan or stewpan, add a bit of butter, four lumps of sugar, a little salt, and just as much good stock as will cover the surface of the onions. Next, set the stewpan containing the onions over a moderate fire to boil very gently until they are done; and then, after running down their stock to a glaze, roll the onions gently in this, and serve as directed.
Here you will find the modern redaction for Francatelli's Glazed Onions
First cleanse, and then cut or scoop these into any shape or size or form, according to taste or fancy; and having cooked them in the manner directed for glazed onions, proceed to finish them in the same way.
Here you will find the modern redaction for Francatelli's Glazed Carrots
First, peel or cut up one or more cucumbers into pieces about an inch in length, and according to the size of the cucumber; divide these by splitting them downwards into as many pieces as will leave each the size of a florin; remove the seeds, and then put them into a small stewpan with a pat of butter, a dessert-spoonful of sugar, a wineglassful of vinegar, nutmeg, pepper, and salt; put the lid on, and set them to simmer very gently over a slow fire until they are done through. Next, when finishing them for use, boil them down until all the moisture becomes absorbed by the cucumbers, pour away the butter that remains, add a little thick white sauce, toss lightly together, and serve with cutlets, &c.
Here you will find the modern redaction for Francatelli's Cucumber Garnish
Boil with due care a pint of young green peas, and having drained them free from all moisture, add a spoonful of white sauce, a pat of butter, a little pepper and salt, and a pinch of sugar; toss lightly over the fire, and use them to garnish cutlets, &c.
Here you will find the modern redaction for Francatelli's Green Peas for Garnish
These, as well as French beans, haricot beans, very small new potatoes, broccoli, cauliflowers, or Brussels sprouts, are prepared in the same manner as indicated for green peas, and used for the same purposes.
Here you will find the modern redaction for Francatelli's Asparagus or Vegetable Peas
Boil a pint of green peas with some mint and a few spring onions; and when they are done, drain off the water; bruise them in a mortar, rub them through a hair sieve, and having placed this pulp in a small stewpan, with a pat of butter, a bit of glaze, a little pepper and salt, and a pinch of sugar; stir altogether over the fire until quite hot, and pile up the purée in the centre of cutlets, &c.
Here you will find the modern redaction for Francatelli's Purée of Green Peas for Garnish
Wash clean and boil half a peck of spinach, and when well drained, pound this in a mortar, rub it through a wire sieve, and having placed the pulp in a small stewpan, finish it in the same manner as indicated for purée of peas.
Here you will find the modern redaction for Francatelli's Purée of Spinach
Break off all the tender part of a bundle of green sprue asparagus, and, having washed it clean, put it on to boil in water with a handful of spring onions, and a double handful of parsley, with a little salt; and as soon as it is done, drain off the water; bruise it in a mortar, rub the whole through a hair sieve; and having placed the pulp in a small stewpan, add a pat of butter, a spoonful of flour, a little pepper and salt, a bit of glaze, and a little sugar; make it hot by stirring the purée over the fire for five minutes, and serve it with cutlets, &c.
Here you will find the modern redaction for Francatelli's Purée of Sprue Asparagus
Bake, steam, or boil six potatoes; and when done, rub them through a wire sieve, and place the result in a stewpan with a pat of butter, half a gill of cream, a bit of glaze, a little nutmeg, pepper, and salt; stir over the fire until quite hot, and serve with cutlets, &c.
Here you will find the modern redaction for Francatelli's Purée of Potatoes
First remove the outer skin from fifty large chestnuts, and then after having scalded them, scrape off the inner brown skin; having done this, place the chestnuts in a small stewpan with a pint of milk, and boil them gently over the fire; and when done soft, drain away the milk, and rub them, while hot, through a wire sieve :— having placed this pulp in a small stewpan, add a pat of butter, a teaspoonful of sugar, a bit of glaze, half a gill of cream, pepper and salt; stir the purée of chestnuts over the fire until quite hot, and serve with cutlets &c.
Here you will find the modern redaction for Francatelli's Purée of Chestnuts
Scrape six carrots clean, and then shave off all the red part, which having parboiled for a few minutes, drain dry and put into a small stewpan with a pat of butter, nutmeg, pepper, and salt, one small onion, and a gill of stock; allow this to simmer gently on the fire until the carrots become quite soft to the touch, and the liquor is absorbed by boiling down; pound this in a mortar, rub it through a sieve, remove it into a small stewpan, season with a bit of glaze, and a pat of butter, and a teaspoonful of sugar; make the purée hot, and pile it in the centre of cutlets, &c., and serve.
Here you will find the modern redaction for Francatelli's Purée of Carrots
Boil four fresh artichokes in plenty of water and a little salt, and when thoroughly done, which is ascertained by the leaves coming out readily when slightly pulled, they must then be drained and cooled; and after having removed all the soft pulpy part by scraping it of with a spoon from the hard leaves, and removing also the floss adhering to the artichoke, place the pulp in a small stewpan with a pat of butter, a teaspoonful of flour, ditto of sugar, nutmeg, pepper, and salt, and a little milk, or a gill of cream, and a bit of glaze; stir this over the fire for ten minutes, and serve with cutlets, fricandeaux, sweetbreads, &c.
Here you will find the modern redaction for Francatelli's Purée of Artichokes
Peel, slice up, and then boil six sound turnips; and having drained them free from water, rub them through a very clean wire sieve, and place the pulp in a small stewpan with a little flour, nutmeg, pepper, and salt, a pat of butter, a bit of light-coloured glaze, and a gill of cream; stir over the fire for ten minutes, and serve with any dish or entrée made of mutton.
Here you will find the modern redaction for Francatelli's Purée of Turnips
This is prepared nearly in the same manner as celery sauce, No. 91, the only difference being that, for cutlets, or any other entrée, less flour and liquid, and more celery must be used; also that the purée must be thicker, in order the better to pile it up in the centre of an entrée.
Here you will find the modern redaction for Francatelli's Purée of Celery
Put a peck of sorrel into a stewpan with a pint of water, and stir it over the fire with a wooden spoon until dissolved, and then pour it into a hair sieve, and set it to drain off all the water. Next, fry four sliced onions in two ounces of butter until lightly browned, add two ounces of flour, one ounce of sugar, nutmeg, pepper, and salt; moisten with a pint of good gravy; stir the purée over the fire for full twenty minutes, and then rub it through a hair sieve.
Here you will find the modern redaction for Francatelli's Purée of Sorrel
Take the remains of roast or boiled poultry from a previous day's dinner, and having removed all the meat from the skin and bones, put these into a small stewpan with a shalot, a bit of celery, a small sprig of thyme, and a gill of stock or water; and while this is gently boiling over the fire, chop fine, and pound the meat from the poultry, in a mortar with a bit of butter, and a spoonful of stock from the bones; and when thoroughly reduced to a pulp, rub this through a hair sieve; put it in a stewpan with the stock from the bones, which must be previously boiled down to less than half a gill; to this add a gill of cream, a very little nutmeg, pepper, and salt, and a small spoonful of flour; stir over the fire until quite hot, and serve.
Note.—This, as well as other purées made from any kinds of meats, may be used for garnishing patties, crôustades, borders of rice or potatoes, and may be also neatly dished up with potato croquettes. Poached eggs and strippets of fried bacon are also admissible as a garnish, and form a very pretty, economical, and delicate entrée. If you have any good white sauce at hand, use this in preference to flour.
Here you will find the modern redaction for Francatelli's Purée of Poultry
Proceed as directed for the preparation of purée of fowl, No. 120.
Here you will find the modern redaction for Francatelli's Purée of Game
For this kind of purpose any kinds of remains of poultry or game, cut into small neat mince, to which add either a small portion of cooked lean of ham or tongue; moisten with a little white sauce, season lightly, and with this mince fill all kinds of patties.
Note.—The remains of turbot, brill, salmon, soles, &c., or any kind of shell-fish, serve for this purpose as a variety.
Here you will find the modern redaction for Francatelli's Patty Meats
Place the following ingredients, ready cooked, in a stewpan: viz.,—small round sausages, teaspoon-shaped quenelles, bits of bacon, the size and shape of a small walnut, button mushrooms, truffles, the red part of a carrot scooped in round shapes, and roasted and peeled chestnuts; all these in equal proportions and in such quantities as may be required for the garnish of a large or small dish; truffles, being always an expensive article, may be omitted without much deterioration. Then add some brown sauce and a glass of madeira. Note.—This ragout is used for a variety of purposes: viz.—for garnishing roast or boiled poultry, or game; also for garnishing cutlets and other dishes.
Here you will find the modern redaction for Francatelli's Chipolata Ragôut
Place in a stewpan the following articles ready cooled: viz.,—a few cockscombs, button mushrooms, truffles, quenelles, and scollops of sweetbreads; to these add half a pint of good brown sauce, flavoured, if possible, with game, a glass of sherry or madeira, and a small pinch of cayenne; boil together for three minutes, and serve for garnishes of vol-au-vents, patties (cut smaller), and a great number of dishes for which this ragout is specially adapted, as will be herein shown.
Here you will find the modern redaction for Francatelli's Financière Ragôut
This is prepared with the same ingredients as named for Financière, No. 124, using Allemande, No. 17, or Bechamel, No. 16, instead of brown sauce. This ragout is also adapted for similar purposes to those indicated in the use of Financière.
Here you will find the modern redaction for Francatelli's Toulouse Ragôut
Cut into inch lengths by a quarter of an inch square the following ingredients, ready cooked : viz., macaroni, ham or tongue, truffles, mushrooms, and chicken or game; prepare these in equal proportions and in such quantity as required, and put them into a small stewpan with a little good white sauce, about an ounce of grated Parmesan cheese, a very little nutmeg, and pepper; toss the ragout lightly over the fire until quite hot, and serve for similar purposes as those indicated for Financière, &c.
Here you will find the modern redaction for Francatelli's Milanese Ragôut
Put the following ingredients into a small basin : viz., four ounces of fresh butter, some finely-chopped parsley, and a small proportion of green onions; season with pepper and salt, and the juice of a lemon; mix well together with a spoon, and keep it in a cool place until required for use.
Here you will find the modern redaction for Francatelli's Maître D'Hôtel Butter
Cleanse well six anchovies, and pound them in a mortar with two ounces of butter, a pinch of cayenne, a little nutmeg, and a dessert-spoonful of anchovy; rub this through a hair sieve, and use as directed.
Here you will find the modern redaction for Francatelli's Anchovy Butter
Take the spawn or coral of the lobster, or both; and, having first pounded them in a mortar with a piece of fresh butter, rub the whole through a hair sieve, and use it for flavouring and colouring sauces, &c.
Here you will find the modern redaction for Francatelli's Lobster Butter
This is composed of the following ingredients : viz., a large handful of tarragon, chervil, parsley, burnet, and chives, in equal proportions, parboiled, and squeezed dry in a cloth; six anchovies cleansed, a tablespoonful of capers, ditto of Oude sauce, and four ounces of fresh butter; pound all these thoroughly, and having rubbed the composition through a hair sieve, keep it to be used as directed hereafter.
Here you will find the modern redaction for Francatelli's Epicurean Butter
When about to devil legs of poultry or game, beef, or other bones, or any kind of wild fowl, or any kind of fish, or fish bones, first prepare the following mixture, with which, after having scored the meats, &c., with deep incisions, let them be well covered, and grilled brown; mix well upon a plate the following articles: viz., a spoonful of mustard (either French or English), the same quantity of Oude sauce, or chutnee, and of anchovy, twice as much salad-oil, and a little cayenne pepper.
Here you will find the modern redaction for Francatelli's Devil Mixture