Ingredients
- two heads of game
- twelve gallons to two | 8 | 4 | 1 | | 6 black turbot kettles
- two gentlemen porters to the council of ministers then sitting at the tuileries
- 1 holding| 4 to half a pint | | | | a gall
- 6 black turbot kettles
- one full size
- 1 small | | long fish-kettles
- two large
- 1 rather| 1 rather | ones | 4 | 2 | larger | wide
- 1 rather | ones | 4 | 2 | larger | wide
- 1 braising-pans
- one large round bottomed | | | | |
- one large flat bottomed | 2 | 2 | 1 |
- 1 flat egg bowls
- one large
- 2 bain-marie-pans
- 1 small | 1 do
- 1 spoon drainers | 4 | 2 | 1 | 1 | spits of various sizes
- two
- 1 copper kitchen spoons
- 2 wire baskets
- 1 wire sieves | 6 | 2 | 1 | 1 | hair sieves | 8 | 2 | 1 | 1 | 1 omelette-pans |
- 1 omelette-pans | 6 | 2 | 1 | 1 | 1 small jelly
- 1 small jelly
- 4 paste brushes | 10 | 4 | 2 | 2 | 1 scissors | 2prs
- 1 scissors | 2prs
- 1 kitchen knives | 12 | 6 | 2 | 2 | 1 boxes of cutters
- 1 boxes of cutters
- four common
- four large
- 1 small| 2 | 2 cutlet bats | 4 | 2 | 1 | 1 | 1 meat choppers
- 2 cutlet bats | 4 | 2 | 1 | 1 | 1 meat choppers
- 1 meat choppers
- 6 small pie-dishes
- 2 round towels | 12 | 6 | 4 | 2 | 2 table of contents
- 2 table of contents
- 9 thin sauces
- 14 sauces
- 33 sauces
Directions
A present extraordinary to the King and Queen of the French was forwarded from London to Paris on the 21st of December by the well-known Gastronomic Regenerator, M. Soyer, of the Reform Club, and was presented to their Majesties on the 24th, in the morning, at the Palace of the Tuileries. Their Majesties were so delighted with the novelty and elegance of the composition, that after a long examination the King ordered it to be carried to the apartments of her Majesty the Queen of the Belgians, who was exceedingly pleased with it, and afterwards the whole of the royal family was summoned to see this bouquet; the sight was so new and unexpected that it met with their unanimous approbation. His Majesty then observed that such a welcome and graceful present from a foreign country had never before penetrated through France to the palace of its kings. Immediately after, by the orders of his Majesty, the sporting nosegay was carried by two gentlemen porters to the council of ministers then sitting at the Tuileries, and was admired by every one. It is reported that his Majesty intends to have a similar bouquet carved in wood for ornamenting the grand sideboard of the magnificent banqueting hall of the palace. To give an idea of the composition of this splendid innovation, the following description perhaps will be interesting to the public. The length of it was about ten feet, and wide in proportion. The frame was richly covered with Christmas holly, laurels, mistletoe, and evergreen, with a great variety of winter flowers. There were twenty-two heads of game, consisting of larks, snipes, woodcocks, black peweets, teal, French and English partridges, grouse, widgeons, wild ducks, black cocks, pheasants, a leveret, a hare, and golden plovers; the interstices were lightly filled with wheat and oats, the whole ornamented with tri-coloured ribands and small flags at the top--and to give a still more pleasing effect, fancy birds of beautiful plumage, so abundant in England, were s
The following letter from his Majesty the King of the French, accompanied with a beautiful pin forming a bouquet of diamonds and pearls, was sent by his Majesty’s orders to the French Ambassador, and forwarded to Monsieur Soyer at the Reform Club.
_Cabinet du Roi, Château des Tuileries_; 1847.
Le Roi a reçu votre ouvrage sur l’art culinaire, et le groupe de gibier dont vous lui avez fait hommage.
Je suis chargé, Monsieur, de vous transmettre les remercimens de sa Majesté pour cette double attention, et d’y joindre comme témoignage de sa satisfaction, le bijou que je m’empresse de vous remettre.
Recevez je vous prie, Monsieur, mes plus parfaites salutations.
Le Secrétaire du Cabinet, CAMILLE FAIN.
Monsieur Alexis Soyer.
NUMBER OF STEWPANS AND OTHER KITCHEN UTENSILS
REQUIRED IN THE KITCHENS OF WHICH I HAVE GIVEN PLANS, COMMENCING WITH THE COMPLETE BATTERIE DE CUISINE OF THE REFORM CLUB.
---------------------------------------------------+---------+---------+----------+------------+----------- | Reform | Kitchen | Kitchen | Kitchen | Utensils. | Club | of the | at | of the | Cottage | Kitchen.| Wealthy.| Home. | Bachelor. | Kitchen. ---------------------------------------------------+---------+---------+----------+------------+----------- Stewpans, the sizes fluctuating from six gallons | 89 | 36 | 12 |6, 1 holding| 4 to half a pint | | | | a gall. | Stock-pots, varying from twelve gallons to two | 8 | 4 | 1 | | 6 black Turbot kettles, one full size, and another two | | | | | saucepans sizes smaller | 2 | 2 | 1 small | | Long Fish-kettles, two large and two middling-sized| | | 1 rather| 1 rather | ones | 4 | 2 | larger | wide. | 1 Braising-pans, two large and two middling-sized | 4 | 2 | 1 | .. | Preserving-pans (copper), one large round bottomed | | | | | and one large flat bottomed | 2 | 2 | 1 | .. | 1 flat Egg bowls, one large and one middling-sized | 2 | 2 | 1 | 1 | bottomed Baba and sponge-cake moulds | 2 | 3 | 1 | | Large round copper pie-dishes for servants | 4 | 2 | | | Thick flat braising-pans with hermetic covers | 6 | 6 | 2 | 1 | Sautépans, twenty deep, with thick bottoms, | | | | | and ten others | 30 | 12 | 6 |
TABLE OF CONTENTS,
OR ABBREVIATED SUMMARY, REFERRING (FROM PAGE TO PAGE) TO THE VARIOUS SERIES OF DISHES, ETC.
(_For General Contents see the end of the Volume._)
Foundation sauces, 1--9
Thin sauces, 9--14
Sauces, 14--33
Sauces, with Garnitures of Vegetables, or garnishing, 34--48