The Fred Harvey Cookbook Project

Split mackeral, season and saute in butter. Place on platter with border of duchesse potatoes. Cover with cepes Bordelaise, and glaze under gas flame.

Bone loin of veal but leave kidney in; roll and tie with string. Roast slowly for about 1-1/2 hours, remove string, out in nice slices and place on platter. Garnish with chateau potatoes, risotto and gnocchi piemontaise.

Prepare jus from roasting pan by adding a cup of good bouillon and 1 spoonful of meat extract. Simmer slowly, season and strain. Remove all grease on top and pour over prepared roast.

Trim pork tenderloin, cut lengthwise and flatten with cleaver. Season with salt and pepper, broil for about 15 min., and place on platter. Garnish with fried apple rings and parsley.

Cut squab guinea open along the back. Remove all bones, using a sharp knife point, being careful not to puncture skin. Spread flat on table, skin side down; stuff with wild rice and corn. Arrange in oiled paper cups, season with salt and pepper, and place in well-buttered pan. Slowly roast in oven for about 40 min., basting frequently.

Prepare large bread crouton, scoop out inside and brown. Fill with truffled chicken liver forcemeat, and arrange cooked squab on top. Garnish with large fresh mushroom heads saute in butter, sweet potatoes Lorette and fancy paper frills.

Stuff 4 fillets of bass with fish and shrimp forcemeat. Roll tightly, poach in fish essence and Sherry wine. Make boat-shaped tartlet crust; fill with finely diced lobster, truffles and mushrooms, simmered in butter and combined with Normande sauce. Place prepared fillets on top. Reduce fish essence, add 1/2 cup Normande sauce, and work up with piece of sweet butter the size of an egg, adding a spoonful of Hollandaise sauce. Mask fillets of striped bass with sauce; garnish each with fancy mushroom heads and lobster coral. Sprinkle with chopped black truffles and serve.

Boil spaghetti in salted water, drain and cut in 2 in. lengths. Simmer in casserole finely minced garlic and chopped onions. Moisten with tomato sauce, add spaghetti, season with salt and pepper and cook slowly, adding grated Parmesan cheese.

Fry well-cleaned chicken livers in butter, with equal quantity of sliced mushrooms combined with finely crushed garlic and minced shallots. Moisten with good brown sauce, simmer for a few minutes and add brown sauce. Arrange prepared spaghetti in border form in chafing dish. FIll center with prepared chicken livers and mushrooms. Serve grated Parmesan cheese separately.

Remove the breast from a seleot young guinea chicken. Season with salt and pepper, wrap in 2 slices of bacon, place in hand broiler and cook slowly, basing frequently with melted butter. Dish up on round crouton, garnish with grilled sweet potatoes, farina croquettes filled with bramble-berry jelly and fried parsley. Place mushroom heads on top of guinea, and decorate with fancy paper frill. Serve creamed mushroom sauce separately.

Peel cucumbers, cut olive shape, cook in lightly salted water and drain. Simmer in cream, season with salt and pepper; serve in vegetable dish and sprinkle with chopped parsley.

Parboil 6 oysters, drain and trim. Heat 1 cup cream sauce, add the oysters, season with salt and cayenne pepper. Fill prepared patty shells; serve on platter on napkin, and garnish with parsley and quarter lemons

Clean capon livers, remove gall and wash in cold water. Dry with towel, dip in flour and saute in butter with chopped shallots, minced onions, diced salt pork and sliced onions.

1 lb. butter
1 lb. sugar
8 eggs
1 lb. sifted flour
1 lb. finely shredded citron

Cream butter and sugar, add eggs 2 at a time. Mix flour with shredded citron and combine with other ingredients. Bake in buttered pan, in moderate oven for about 50 to 60 min.

Remove the breast from a young duck, and cook slowly in sauce pan for about 15 to 20 min. Dish up on platter on oblong in-butter-browned bread crouton. Remove grease from sauce pan, moisten with Bercy wine and reduce. Add 1/2 pt. of chateau sauce, let simmer for a few minutes and strain. Garnish with seeded grapes and pour sauce over prepared duck. Decorate same with candied orange segments and serve.

Rub 1 can sardines through fine sieve. Season with chutney, lemon juice and French mustard. Spread on oval piece of toasted bread, and garnish top with olive rings and pimientos. Serve with lemon slices and parsley.

Remove the fillets from fish; season with salt and pepper, dip in flour and saute in butter. Place on platter, garnish with fresh tomatoes a la provencale, and French cepes saute in butter.