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About Prof. Blot's Cooking Academy

About Prof. Blot's Cooking Academy image
Parent Issue
Day
14
Month
April
Year
1865
Copyright
Public Domain
OCR Text

Prof. Blot's Acadeiny is noi, as its name might indícate, an iinposing edifico, but occiipies a tioor in a plain house at No. 9Ü Fourth Avenue. lts conductor is au educated Frenchman, who was for many years a writer for the Paris Almanach Gastronomique, and was particularly distingnished for his thorough knowledge of' the art ho is uow teaobing, lie eatne to this country ten years ago to eetablish an academy ; but his pronunciation of Englisli was imperfect, and he made no atiempt to accoraplish his design till 1861, when the execution of thu plau was again postponed on account of tho war ; and he met wiLh little encouragement tillrecently. TUE KITOIIEN-CLASS-ROOM, The olass-rooni is a kitchen. Tho most prominent object in it is a lurge range, similar to those used in other kitcheus. Around the range aro pots, kettles and pans in the usual variety, with nvery article ordinarily used in the art and mystery of cooking. The '-'cullender" of ancient days is missing ; aud a mortar and pcstlo are employcd, though íor a different kind of refining. There is a large table in front of tho range. ■ In other respecta tho kitchen is filtcd up like a lecture room. In a day or two ;heso benches are to be placed on a hta ging, s that the occupants can see the operations ot the Professor without ïnconvenience. Thero is to be a " blackJoard,;' ou which the bilis of fare will Je vvritten. GIVI2ÍG LESSONS. Whe Professor illustrates hits lessous y cooking diüners in the presence of' lis pupils. Tbere is a biisk fire iu tlio angc ; llie provisions are at hand ; he las a fcmale assistant, who promptly does.his biddiag ; and nLile nhc oooks ie delivera couversational leeluros. The )reparations are made on the table in uil view ; though thc soup is neoessurly cooked before tho assembliog of the class, since the time ocuupied iu this roeesa is tívo hours, and it is ncit designed that the lesson shall bemore than ,hree hours loDg. The other dichos, including the meats, relishes and desserls, are prepared from the begiuning oa the ablü, cooked, aud finally sarved to the ias.s, or presented to the members for careful iuspeclion. There have, so far, been two bilis of furo, both short, so as to permit thoroügh illustration, but sufficiently vniod for the purpose of iustructiou. These bQls are appended, with brief descrip tions, for the iufonnation of that numerous class, prineipally of men, whoso knowledge aud skill in thü cíiliuary arfc are not worthy of pnáse. Bill of Thursday, March 23. 1. Eot au feu. Soup, or broth, of which the material, proportiODS and iuetbod of cookiug aro as follows : A pouud of lean beef in a quart of cold v„ter, sinimered for five hours, with one carrot, one turnip, u stalk of celei'y, two onious, tvvo oloves, and salt and popper. The water never boiled. 2. Striped bass, Hollandaiso sauce. The fish was placed in a par, with a little butter, and then covered with buttered paper, vvheu it was baked ia the oven. 3. Pillet of mutton, larded and braised. ruleta of salt pork were inlrodueed iüto the meat with a larding needie; the mutton was then eovered with the' but tered paper and baked. A few minutes before the meat was cooked the paper was taken off, so that the top might be braised, giviüg the fine yellowish brown color. 4. Roast chiokens, au jus, Tho ohicken was trimined, cleaned and "trussed" bufore the classs and cooked in two paus, ouo insido the other. This feature of the work wili be explained heroafter. 5. Spiuaoh, a la cremo. The spinach, was broiled, drained, cut fine, placed in a pan, with a little butter and broth, and then heated for a few minutes, to be served. C. Turnips, as a garniture for boiled beef. 7, Genoises, with almonds. Btll cfMonday, March 27. 1. Soup. The soup was similar to that in the first bill. 2. Vol-au-vent, oyster sauce. The cakes oi puffed paste, some of thetn brushed over with the white of an egg, were made in various forms, and represented different styles of cooking. 3. Mutton chops, a la Priucesse. The chops wero dipped in yolk of eggs, then rolled in bread crumbs aud fried. 4. Salsify, a la Chantilly. üyster planta, placed in a pau with a little water, and two small slioes of pork laid on the top while cooking; a white sauce. 5. Fotatoes, uiaitre d'hotel. The potatoes were steamod and melted butter, willi chopped parsley in it, was poured on them. C. Merringues. White of eggs, sugar and lemou, cooked tüguther with ereaai in the ceutur, and iced on the suiface. 7. Tarlalettes a la i'rangipano. The tarts wero made of paste similar tp that previously used for the vol-auveut, and with svveet almonds, lemon pee!, etc. The dishes were all made with great neatness and dispatch, though tnuch time was lost from tho necestily oí giving particular descriptious at every stage of the work. A "SliLÏ-IIASTENINü" Ol'EBAÏION. Araong ihu numerous expedienta by ' whieh tookiijg in accomplished at the ' academy is one by whieh the "bastint;" of fowls- oftou a tedious operation - is perfonned without lab ir. Tho fowl is prepared and placed ín a pnn ; vvhich is Uien set iiito uuother pan oí' lurger sizo cotitainiug some water, liultured paper spread over the fowl and beyond Ihü odgöü of tho p&n protecls tho top of the fuwl írom too intensa heat, and at the same tima cutcbes the steam and holds it, 90 that the meat is eontinually daiupeuud or ''basted,'' and cooks baautifully almost without care. TJ3ÏÏ THOÜSAND DISÍIES. The nuinber of ordinary dislies which eau be prepared in the eoursu of a yeár is statad at about ten tLousqnd.' They includo everythiug that the tnarket atfords ia the different seasons, and overy variety of cooting by which dishes of a given elass can be so prepared as tu make thetn distinct from all other dishes. It is suppo.-ed that the variations of fanoy cooking would more thau doublé thit nuuiber of ten thousand. For iustance, raany different kinds of cake are made from the sanie pasto, without any tiavoring exoept that whioh comes from tho various fruits pounded iu the raortar. From a iouudation of broth, nulk, and juice of fish, at least twenty-five good sauces aro made. Tin; DOOKBi or instruction. Only oua claes is yet orgiinizod; and this is oompdsed of lndies, who meet evory Monday and Thursday. Fift can be instructed at onoa. Another LÜass cl' ladies will. bo forniod immeliately. Tho course of inttniction . comprises twenty lessons, and will bo given iu ton weeks.

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Old News
Michigan Argus