No apology is, I think, needed for adding this to the already long array of cookery books, as it is published at the repeated solicitations of some thousands of my old pupils, to whom, as well as to those I hope to instruct in the future, I dedicate this volume, assuring them that every recipe in it has been successfully carried out by myself, and that I have written each accordingly, and have not copied any from other authors.
Neither have any of the recipes herein been learnt or gathered from any books, but they are the result of practical braining and lessons, through several years, from leading Eng- lish and Continental authorities, as well as a home experience earlier than I can well recall; and, though I trust and believe this little volume will be of considerable assistance to many, and especially to those to whom I am so happy to have the privilege to dedicate it, yet I am of opinion that cookery being a practical art, no perfect cook was ever yet made from mere book study.
I have endeavoured to give the directions as fully as pos- sible, and to supply the many little details on which, trifling as they seem, the success of each dish mainly depends ; at the same time, and at the risk of some repetition, making each recipe as far as may be perfect in itself. The present volume makes no pretension to be exhaustive, though it includes the essential groundwork of culinary art as well as much useful and novel information, not hitherto given in cookery books. I may add that I shall continue to supply as heretofore weekly to the ‘ Table ’ newspaper recipes of dishes not pub- lished in this book or elsewhere by me.
To those interested in new ilishes I would say that the Volumes V., VI., and VII. of the ‘ Table ’ contain very many recipes of new dishes of my invention, not republished herein, and may still be obtained, but on account of the few copies left, they will doubtless be shortly out of print.
AGNES B. MARSHALL.
Hollandaise Sauce. — Put four tablespoonfuls of French vinegar in a stewpan, with two bayleaves and eight crushed black and white peppercorns ; reduce to half the quantity, then add three raw yolks of eggs ; stand the pan in the bain marie and work the mixture with a wooden spoon, adding three ounces of fresh butter by degrees ; when it thickens care must be taken that it does not curdle, which it will do if made too hot ; wring it through the tammy and use. A little salt may be added if desired. This sauce can be served with any boiled fish, or with boiled asparagus, &c.
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