1914 Dinner Menu: Beef Saute Bohemienne, Potato Brioches, Cinnamon Pear Pie

1914 Dinner Menu
The International Cook Book
Alexander Filippini

Brussels Sprouts Salad
1 pint Brussels sprouts
Salt
4 tbs dressing
Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place - not on the ice - until cooled off. Place them in a salad bow, season with four tablespoons of dressing, mixed well and serve.

Carrots, Vichy
12 small carrots
½ ounce butter
½ pint white broth
½ tsp salt
1 tsp sugar
2 saltspoons pepper
2 branches parsley
1 branch chervil
Neatly scoop and wash in old water twelve small, sound carrots; cut them into slices a quarter inch thick; place in a saucepan with half an ounce butter, and a half pint white broth. Season with half teaspoon salt, a teaspoon sugar, and two saltspoons pepper; add two branches parsley and one branch chervil; lightly mix, cover the pan, boil for ten minutes, then set in the oven for thirty minutes. Remove, take out the parsley and chervil, pour the carrots into a vegetable dish and serve.
Did we eat them? Yes
Would I make them again? Maybe

Potato Brioches
8 medium potatoes
Salt
2 saltspoons white pepper
Butter
2 tbs flour
Peel eight medium, sound potatoes, cook them in two quarts water with a teaspoon salt for thirty-five minutes. Strain and press through potato masher into a bowl. Season with half teaspoon salt, two saltspoons white pepper, one light teaspoon butter. Thoroughly mix with the wooden spoon for five minutes. Spread two tablespoons flour on a corner of the table. Divide the puree into six equal parts. Roll them in the flour, giving them a nice brioche form. Place in a buttered tin pan, spread a few drops of melted butter over each brioche, and bake in the hot oven until of a nice golden color, or eight minutes. Remove from the oven dress on a hot dish with a folded napkin and serve.
Did we eat them? Yes
Would I make them again? Maybe
Note: It took a bit more then 8 minutes for me to get a good golden color.

Beef Sauté, Bohemienne
Leftover beef (or I used a pound of stew beef)
2 carrots
2 onion
½ ounce butter
2 potatoes
1 bean crushed garlic
½ tsp freshly chopped parsley
1 tsp salt
½ tsp paprika
1 saltspoon grated nutmeg
3 tomatoes
1 pint broth
Pick off all the meat from the roast beef left over from yesterday and cut it into half-inch-square pieces. Cut two scraped carrot and two peeled onions in halves and slice them very finely. Heat half ounce butter in a saucepan, add the carrots and onions, and gently brown for ten minutes, lightly stirring once in a while; then add two finely slice peeled raw potatoes, brown for five minutes, add the beef, one bean crushed garlic, a half tsp freshly chopped parsley, a teaspoon salt, half a teaspoon paprika, a saltspoon grated nutmeg, three peeled crushed red tomatoes and a pint white broth. Mix well, cover the pan and set in the oven for one hour and a half, remove, dress on a hot dish and serve.
Did we eat it? Yes
Would I make it again? Yes

Pear Pie, with Cinnamon
8 medium pears
1 ounce sugar
1 tsp ground cinnamon
Pie paste
Egg
Powdered sugar
Peel and cut in half eight medium, sound pears, remove the seeds, then finely slice them and place in a bowl. Season with one ounce sugar and a teaspoon ground cinnamon. Mix well. Line a lightly buttered pie pate with a thin pie paste. Place the pears in the pie plate, lightly egg the edges of the plate; cover the pears with another similar layer of pie paste; make a few small incisions on the surface, press down the two layers of paste around the border of the plate; lightly egg the surface. Set to bake in the oven for thirty minutes. Remove, let rest on a table for five minutes, sprinkle a little powdered sugar over and serve either hot or cold.

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