flour, a quarter of a pint of soup stock, a quarter of a
pint of rich sweet cream, pepper, salt, parsley; when well
cooked and rather stiff, add the sweetbreads, set on ice
to coo}^ shape in any desired form, dip in egg and rolled
crackers twice and fry in lard or cooking butter.
CHICKEN CROQUETTES.
Boil soft one chicken, pick all the meat from the
bones, chop fine and make same as above. Lobster, fish
and shrimp croquettes are made the same.
CROQUETTES OF POTATOES.
Pass two pounds of boiled potatoes through the
strainer, add a quarter of pound of butter, two ounces of
flour, three eggs, a little cream and stir well on the fire
a few roinntes; when cold, shape and dip in eggs and
cracker dust; fry in butter.
COQUILLES
Are made and baked in their own shells, such as crabs,
clams, oysters and mussels. The shells are washed and
dried with bran after they are used, and the coquilles
form a very attractive dish for lunch.
CRAB COQUILLES.
Boil two dozen crabs, pick out the meat of one dozen,
lay it aside and keep the top shells. The balance of
the meat pound up with a little butter, warm the mixture,
add a little water and strain; mix with the chopped crab
meat equal quantity of bread or cracker crumbs, season
to taste, fill the shells and sprinkle on top some crackers
and a tablespoon of liquid and a few lumps of butter;
bake in a quick oven. Serve hot.
OYSTER COQUILLES.
For twelve large oyster shells take three dozen oysters,
boil in their own liquid, spread a few cracker crumbs in
each shell, cut the oysters in half, lay three in each shell,
sprinkle with salt and pepper, add one tablespoonful of
the liquid, some crackers and butter on top; bake quick.
Serve hot.
[38]
ENTREES IN CRUST CUPS.
Id making crust cups, forms are used like pattie moulds
of tin. They are lined with puff paste or pie crust, made
and filled with dry beans, peas, or bran, and baked;
when done, brush out and fill with the following receipts.
CHICKEN RAGOUTS IN CRUST CUPS.
Stew until tender a good sized chicken, pick the meat
off the bones, cut into small pieces, make a sauce, a la
Bechemal or white cream sauce, toss up the meat in it
and fill the cups. Serve with fresh salads.
SWEETBREADS IN CRUST CUPS.
Same as above, except use caper sauce and sweat
nrpftds
MACARONI IN CRUST CUPS.
Boil half pound macaroni in salt water until well done,
fill cups, sprinkle a little Edam cheese over them, then
pour over a sauce made of two spoonfuls of butter, one
of flour, two eggs, half pint of milk, a little salt, bake
tor a few minutes in a quick oven until custard is set,
or make white cream sauce; pour over macaroni and
serve.
VEAL TONGUE IN CRUST CUPS.
Boil tender two veal tongues; chop fine, make a brown
mushroom sauce, fill cups and serve hot.
OYSTER PATTIES.
Prepare shell as directed for patties, toss up oysters in
their own liquid until well swelled, strain, make white
sauce with parsley, boil oysters in it for a few minutes;
fill patties and serve hot.
OYSTER PATTIES— dry.
Cut out of puff paste or good pie crust with a round
cutter about three inches in diameter, lay them on bak-
ing tins, lay on this two or three oysters, boiled up and
strained, a little pepper, salt, parsley; wash the edge of
the dough and cover with another piece of dough, press
down, wash and bake quick.
L 39 ]
CURLED OMELETTES, WITH HAM.
Chop fine half pound of lean ham, stir well six eggs,
one spoonful of cream, melt in a frying pan a quarter of
a pound of butter✪ Curled Omelettes with Ham; when hot, pour in the eggs, stirring
until it begins to thicken, add the ham, set on the stove
until brown at the bottom, put in the oven for a few
minutes; serve at once. Season to taste, using parsley.
FRENCH OMELETTES. ✪ French Omelettes
Page 12 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
flour, a quarter of a pint of soup stock, a quarter of a pint of rich sweet cream, pepper, salt, parsley; when well cooked and rather stiff, add the sweetbreads, set on ice to cool, shape in any desired form, dip in egg and rolled crackers twice and fry in lard or cooking butter.
CHICKEN CROQUETTES.
Boil soft one chicken, pick all the meat from the bones, chop fine and make same as above. Lobster, fish and shrimp croquettes are made the same.
CROQUETTES OF POTATOES.
Pass two pounds of boiled potatoes through the strainer, add a quarter of pound of butter, two ounces of flour, three eggs, a little cream and stir well on the fire a few minutes; when cold, shape and dip in eggs and cracker dust; fry in butter.
COQUILLES
Are made and baked in their own shells, such as crabs, clams, oysters and mussels. The shells are washed and dried with bran after they are used, and the coquilles form a very attractive dish for lunch.
CRAB COQUILLES.
Boil two dozen crabs, pick out the meat of one dozen, lay it aside and keep the top shells. The balance of the meat pound up with a little butter, warm the mixture, add a little water and strain; mix with the chopped crab meat equal quantity of bread or cracker crumbs, season to taste, fill the shells and sprinkle on top some crackers and a tablespoon of liquid and a few lumps of butter; bake in a quick oven. Serve hot.
OYSTER COQUILLES.
For twelve large oyster shells take three dozen oysters, boil in their own liquid, spread a few cracker crumbs in each shell, cut the oysters in half, lay three in each shell, sprinkle with salt and pepper, add one tablespoonful of the liquid, some crackers and butter on top; bake quick. Serve hot.
[38]
ENTREES IN CRUST CUPS.
Id making crust cups, forms are used like pattie moulds of tin. They are lined with puff paste or pie crust, made and filled with dry beans, peas, or bran, and baked; when done, brush out and fill with the following receipts.
CHICKEN RAGOUTS IN CRUST CUPS.
Stew until tender a good sized chicken, pick the meat off the bones, cut into small pieces, make a sauce, a la Bechemal or white cream sauce, toss up the meat in it and fill the cups. Serve with fresh salads.
SWEETBREADS IN CRUST CUPS.
Same as above, except use caper sauce and sweetbreads
MACARONI IN CRUST CUPS.
Boil half pound macaroni in salt water until well done, fill cups, sprinkle a little Edam cheese over them, then pour over a sauce made of two spoonfuls of butter, one of flour, two eggs, half pint of milk, a little salt, bake for a few minutes in a quick oven until custard is set, or make white cream sauce; pour over macaroni and serve.
VEAL TONGUE IN CRUST CUPS.
Boil tender two veal tongues; chop fine, make a brown mushroom sauce, fill cups and serve hot.
OYSTER PATTIES.
Prepare shell as directed for patties, toss up oysters in their own liquid until well swelled, strain, make white sauce with parsley, boil oysters in it for a few minutes; fill patties and serve hot.
OYSTER PATTIES— dry.
Cut out of puff paste or good pie crust with a round cutter about three inches in diameter, lay them on baking tins, lay on this two or three oysters, boiled up and strained, a little pepper, salt, parsley; wash the edge of the dough and cover with another piece of dough, press down, wash and bake quick.
L 39 ]
CURLED OMELETTES, WITH HAM.
Chop fine half pound of lean ham, stir well six eggs, one spoonful of cream, melt in a frying pan a quarter of a pound of butter; when hot, pour in the eggs, stirring until it begins to thicken, add the ham, set on the stove until brown at the bottom, put in the oven for a few minutes; serve at once. Season to taste, using parsley.
FRENCH OMELETTES.
Records on this page
Curled Omelettes with HamFrench Omelettes