The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

11. A Method for to make ready the Intercourses for the leane days out of Lent.

1. Mousseron.

TAke it very new, take out the gravel, and wash it with water, or white wine, then put it in a dish with fresh butter well sea∣soned with salt, white peper, chippings of bread, take heed it burns not to; after it is enough, put to it a little nutmeg, the juice of orange or lemon, then serve.

Another way.

Passe it in the panne with very fresh but∣ter, parsley, a bundle of herbs, peper, salt, and stove it in a dish, or in a pot, and when you will serve, put some cream to it, or the yolk of an egge, or a few chippings of bread, a little nutmeg, and serve.

You may garnish it with what you will pro∣portionably to the quantity you have.

2. Mushrums with creame.

Take them very new, and the smallest, for they are best, peele them dry, and wash them

in water, and take them out forthwith, and draine them, cut the biggest; and, together with the smallest, fry them with fresh butter, parsley, chibols minced very small, salt, and peper, then stove them in a small pot untill you be ready to serve, and then you may put some creame to them, which when it hath boyled a little while, and the sauce being thickned, you may serve.

3. Trouffles.

Seeth them with a short broth, when they are sod, serve them in a plated napkin.

Another way.

Serve them the same way as the Mousseron, and put a little broth to them, some cream, and some juice; when they are cut very thin, and sod, serve.

Another way.

Peele them, and cut them very small, and very thinne, then passe them in the panne, and season them with a very little salt, be∣cause they must boyl long with some broth, which you judge to be good; after they are sod, unfat them, and let the sauce be somewhat allayed, with some thickning, or with some chippings of bread, then serve.

Another way.

As they come out of the sand, wash them with white wine, seeth them with strong wine, much salt and peper, after they are sod, serve them with a plated napkin.

4. Eggs spunne.

You shall finde them in the Intercourses of the flesh dayes, and the way how to serve them.

5. Nulles.

Take four or five yolks of eggs, some very fresh creame, much sugar, a little salt, beat well all together, and seeth it on a hollow plate, or on a dish, passe the fire-shovell red hot over it, besprinckle it with sweet waters, serve and sugar, with sugar musked.

6. Omelet with creame.

Take store of yolks of egs, few whites, and a littl cream, some salt proportionably, beat all together, and a little before you serve, make your Omelet, and, if you will, sugar it, and serve.

7. Fritters.

Take four small cheeses, white and soft, six eggs, half a pint of flowre, and a little salt, b••at all together, and try it, for the cheeses are sometimes too soft, or too dry, &c.

8. Pets de putain.

Make them the same way, but that you must put a little more flowre; draw them out very small with the handle of a spoon; after they are fryed, serve them sugred, and be∣sprinkled with orange flowers.

9. ••ervelats of Eele.

Dresse your Eele, and slit it in two, take out the bone, beat well the flesh, and season it, rowle it up, and binde it; after it is bound,

wrap it up in a small linnen cloth, and seeth it in a pot with wine, salt, peper, cloves, o∣nion, fine herbs, and let the sauce be reduced to a short one; after it is well sod, unwrappe it, and cut it into very thin slices, then serve it dry, or with some sauce.

10. Melts of carp fryed.

Cleanse them well, and whiten them in water, and dry them, when you will serve, flowre and fry them; when they are fried, serve with salt and orange.

11. Melts with ragoust.

Whiten them in water, and put them in a dish with a drop of white wine, well season∣ed with butter, salt, a bundle of herbs, pe∣per, some juice of mushrums, a few capers and anchovies; after the sauce is allayed, serve with orange or lemon juice, and nut∣megge.

12. Liver of Lotte.

Take it out of the fish, and put it into a dish with very fresh butter, a few of fine herbs, parsley minced very small, mushrums also small, of the best of your broths, minced capers, and an anchovie, when it is well sod, and the sauce allayed, serve.

Another way.

Fry it, if you will, and serve it with salt, juice of orange, or of lemon.

13. Gelee of fish.

Take some scailes of Carp, half a dosen of Tenches, three pints of white wine, seeth all

well together with a little salt & cinnamon, and four cloaves, pass all into a napkin, that is, straine it, to have the juice out of it, and put to it one pound of sugar, take a do∣sen of eggs, fry the whites of them; let your strainer be ready and very clean; warm your gelee, and when it is ready to boyl, powre in∣to it the juice of five lemons, and the whites of your eggs; when it begins to boyl, powre it into the strainer, and strain it again, un∣till it be very clear; put it after the naturall upon a plate or in a dish, and serve.

14. White meat.

Make it of the remnant of your gelee, and put into it some stamped almonds, and a drop of milk, strain it, and make it into white meat. and when it is cold, serve.

15. Green gelee.

It is made the same way; pass it with a very little juice of beets, and serve cold.

16. Artichocks fried.

Cut them as for to eat with peper, cut off also the sharp ends, and whiten them in warm water, then set them a drying, and flowre them for to fry when you have occa∣sion; serve them garnished with fryed parsley.

17. Sparagus with white sauce.

As they come from the garden, scrape them, and cut them equally; seeth them with wa∣ter and salt; take them out, as little sed as you can, it is the better, and set them a drain∣ing,

then make a sauce with fresh butter, the yolk of an egge, salt; nutmegge, a small drop of vinegar; and when all is well stirred to∣gether, and the sauce allayed, serve your spa∣ragus.

18. Sparagus with creame.

Cut them into three, and when you have whitened them, fry them alike well seasoned; after they are fryed, put your creame in, and stove them wlth it; if the sauce is too thin, put some yolks of eggs in it for to thicken it, and serve.

19. Celeris.

It is eaten with peper and salt, or with oyl, peper, and salt.

20. Coliflowers.

Dresse and whiten them, seeth them with butter, water, and salt; after they are sod, set them a draining, and make a sauce as for the Sparagus, then serve.

21. Gammon of fish.

Take the flesh of many carps, with a little of Eele, mince well all together, season it with butter, and gather it together in the form of a gammon, fill up the skins of your carps with it, sow them up again, and wrap them up with a very fat linen cloath; seeth them in a pot with half wine, and half water, well seasoned with salt, &c. consume well your sauce, after they are sod, take them out, and unwrap them all warm.

You may serve them warme and cold, and garnished as a gammon.

22. Tortoise with ragoust.

One may eat them at all times, you may make any thickning with them, and you may use them for potages, for to garnish, and for many other things.