Recipes Featuring Thyme
- Stewed Trout
2 good-sized trout
1/2 onion, cut in thin slices
a little parsley
2 cloves
1 blade of mace
2 bay leaves
a little thyme
salt and pepper to taste
1 pint of stock,
1 glass of claret or port wine - Venison Gravy
Knuckle of venison
Onion
Few cloves
Mace
Whole pepper
Bunch of thyme
Claret, or Madeira wine
Flour - Stewed Chicken
Chicken
Salt
4 ounces milk
1/2 tsp black pepper
1 egg, beaten
1 Tbsp flour
1 Tbsp milk
Parsley, minced
Thyme, minced
Onion, minced
1 Tbsp butter
Croutons
Curled parsley - Italian Soup
1 quart vegetable stock
1 can tomatoes
onion
1/3 cup flour
small bay leaf
3 sprigs thyme
1/4 cup carrot
1/4 cup celery
1 cup macaroni
1/2 teaspoon peppercorns
3 cloves
3 tablespoons butter
- Filet of Flounder a l'Antoine
Green onions, sliced
Chopped fresh mushrooms
Butter
White wine
Flounder fillets
Salt
Pepper
Bouquet of thyme, bay leaf and celery
cream sauce
Duchess potatoes
Chopped pistachio nuts - Calf's liver sausages
3/4 pound of fat bacon
1 pound of calf's liver
1/2 pound of bread crumbs
3 eggs
1 bay leaf
1/4 teaspoonful of thyme
1/4 teaspoonful of grated lemon peel
1/4 teaspoonful of nutmeg
1 teaspoonful - Baked Hash
Cooked beef or veal, very finely chopped
Salt
Pepper
Butter
Bread crumbs
Onion, chopped
Parsley, finely minced
Thyme, finely minced
1/2 cup milk or cream
1 egg, beaten
- Brown Sauce II (Espagnole)
1/4 cup butter
1 slice carrot
1 slice onion
Bit of bay leaf
Sprig of thyme
Sprig of parsley
6 peppercorns
5 tablespoons flour
2 cups Brown stock
Salt and pepper
- Summer Eel
2 ounce mulberries
2 ounce tender nettle sprouts
2 teaspoons parsley
2 teaspoons chervil
2 teaspoons tarragon
Fresh pimpinelli
Sprig of thyme, cut fine
Butter
2 pounds eel, cleaned, skinned, c - Mushroom Rice
1/2 pound fresh mushrooms
4 tablespoons oil
1 chopped onion
1/2 teaspoon sage or thyme
1 cup rice
salt and pepper
