rice until it is quite tender. Then stir in the
salt, cayenne, cinnamon, and cloves. Make a well
in the centre of the rice, lay in the fowl, heap the
rice on the bird, and cook all together for about
forty-five ininutes. To serve, place the fowl on
a dish, the rice round and a little on the bird,
and garnish with the fried raisins, almonds, and
onions.
(The rice may not require quite the quart of
stock.)
66
HIGH-CLASS COOKERY.
ENTEEES.
Ailerons de Volaille a Tlndienne.
Ingredients,
The Pinions of young Fowls — ^ten for an Entree.
Two ounces of Quenelle Meat.
Two ounces of Foie-gras.
Bone and stuff the wings of the chicken with
the mixture of quenelle meat and foie-gras, sew
up the ends with needle and cotton, braize for
three-quarters of an hour ; dish up on a bed of
well cooked rice, and serve with a good curry
sauce round.
Beef Olives.
Ingredients.
One pound and a half of Fillet of Beef or Rump Steak.
Three ounces of Bread-crumbs.
Two ounces of Beef Suet.
One teaspoonful of chopped Parsley.
Quarter of a teaspoonful of chopped Thyme and
Marjoram.
Nutmeg and Lemon-rind grated.
One Egg.
Salt and Pepper.
One pint of Brown Sauce,
ENTREES,
67
Cut the fillet of beef into pieces of half an inch
thick and four inches long, and beat them out
with a wet cutlet-bat. Chop up the trimmings of
the beef, the suet, parsley, thyme, and marjoram,
and mix them in a basin with the bread-crumbs,
the grated lemon-rind, nutmeg, salt, pepper, and
the egg ; stuff each piece of beef with this mixture,
roll it up, and tie it round with a piece of string.
Place these stuffed rolls of beef in a stewpan with
one pint of brown sauce, and stew gently for three
quarters of an hour. For serving, take off the
string, and dish up with mashed potato or spinach,
with the sauce poured round.
Bengal Curry.
Ingredients,
Two pounds of Meat— Chicken, Veal, Beef,
or Babbit.
Six Onions.
One Clove Garlic.
Two Cardamoms.
One inch of Cinnamon.
One tablespoonful of Curry Powder.
One tablespoonful of Curry Paste.
Quarter of a pound of Butter.
Lemon-juice.
Salt.✪ Bengal Curry
Cut the meat in pieces ; slice the onions and
put them in a saucepan with the butter, carda-
moms, garlic, and cinnamon; cook all this over
the fire until the onions are quite tender, taking
F 2
68
Hian-CLASS COOKERY.
care that they do not brown; then stir in the
powder, paste, meat, and salt. Put the lid on and
let it simmer in the oven. If the meat used is
chicken or rabbit, one hour will be sufficient ; if
beef or mutton, two hours will not be too long ;
add then the lemon-juice, and serve with well-
boiled rice, separately.
Bouch^es de Volaille a la
St- James.
Ingredients.
Half a pound of Chicken.
Twelve Oysters.
One giU of Bechamel Sauce.
Half a gill of Curry Sauce.
Half a pint of whipped Cream.
One teaspoonful of Lemon-juice.
Six button Mushrooms.
Pepper and Salt.
One ounce of Butter.
One Shalot.✪ Bouchées de Volaille à la St-James
Page 22 · 2 recipe records on this page
Presented as published in 1897. 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
rice until it is quite tender. Then stir in the salt, cayenne, cinnamon, and cloves. Make a well in the centre of the rice, lay in the fowl, heap the rice on the bird, and cook all together for about forty-five minutes. To serve, place the fowl on a dish, the rice round and a little on the bird, and garnish with the fried raisins, almonds, and onions.
(The rice may not require quite the quart of stock.)
Ailerons de Volaille a Tlndienne.
Ingredients,
The Pinions of young Fowls — ^ten for an Entree. Two ounces of Quenelle Meat. Two ounces of Foie-gras.
Bone and stuff the wings of the chicken with the mixture of quenelle meat and foie-gras, sew up the ends with needle and cotton, braize for three-quarters of an hour ; dish up on a bed of well cooked rice, and serve with a good curry sauce round.
Beef Olives.
Ingredients.
One pound and a half of Fillet of Beef or Rump Steak.
Three ounces of Bread-crumbs.
Two ounces of Beef Suet.
One teaspoonful of chopped Parsley.
Quarter of a teaspoonful of chopped Thyme and
Marjoram. Nutmeg and Lemon-rind grated. One Egg. Salt and Pepper. One pint of Brown Sauce,
Cut the fillet of beef into pieces of half an inch thick and four inches long, and beat them out with a wet cutlet-bat. Chop up the trimmings of the beef, the suet, parsley, thyme, and marjoram, and mix them in a basin with the bread-crumbs, the grated lemon-rind, nutmeg, salt, pepper, and the egg ; stuff each piece of beef with this mixture, roll it up, and tie it round with a piece of string. Place these stuffed rolls of beef in a stewpan with one pint of brown sauce, and stew gently for three quarters of an hour. For serving, take off the string, and dish up with mashed potato or spinach, with the sauce poured round.
Bengal Curry.
Ingredients,
Two pounds of Meat— Chicken, Veal, Beef,
or Babbit. Six Onions. One Clove Garlic. Two Cardamoms. One inch of Cinnamon. One tablespoonful of Curry Powder. One tablespoonful of Curry Paste. Quarter of a pound of Butter. Lemon-juice. Salt.
Cut the meat in pieces ; slice the onions and put them in a saucepan with the butter, cardamoms, garlic, and cinnamon; cook all this over the fire until the onions are quite tender, taking
F 2
care that they do not brown; then stir in the powder, paste, meat, and salt. Put the lid on and let it simmer in the oven. If the meat used is chicken or rabbit, one hour will be sufficient ; if beef or mutton, two hours will not be too long ; add then the lemon-juice, and serve with wellboiled rice, separately.
Bouch^es de Volaille a la St- James.
Ingredients.
Half a pound of Chicken. Twelve Oysters. One giU of Bechamel Sauce. Half a gill of Curry Sauce. Half a pint of whipped Cream. One teaspoonful of Lemon-juice. Six button Mushrooms. Pepper and Salt. One ounce of Butter. One Shalot.
Records on this page
Bengal CurryBouchées de Volaille à la St-James