Make a very smooth paste with one pound of
flour, a little salt, a pinch of sugar, a gill of oil, and
a little water. Introduce this paste into little cor-
nets of strong paper, which cut in such wise as to
get strips of paste the thickness of vermicelli,
which squeeze through a strainer on to a flat stewpan
over a moderate fire. The strips of paste should
not touch one another. When set take them out
and make some more. When cold place the
strips in a biscuit mould, flat in form and buttered ;
pour clarified butter over and put the mould into
a very slack oven. In twenty minutes it will be
ready. Turn the kataif on to a dish ; pour over a
syrup flavoured with orange or rose essence.
Tawntatalet
Mix half a pound of rice flour with three glass-
fuls of cream (cold), pass through a sieve, and put
it on over the fire in a stewpan and stir it well ;
86
NATIONAL VIANDS
when it bubbles add half a pound of caster sugar
and let the pap reduce for twenty minutes over a
very moderate fire.
Have ready the breast meat of two spring
chickens, remove the skin and pound in a mortar ;
add the grated zest of half a lemon and lastly
seven yolks of eggs.
Pass the paste through a sieve and put it into
a stewpan. When it is quite smooth pour it over
the chicken meat and work it briskly ; let it boil up
once, and put it into the dish it is to be served in.
Garnish with a few drops of caramel let fall at
intervals, and then stir to and fro by the aid of the
point of a small knife to imitate marbling.
WEST INDIAN, &c.
Bananas. (Fijian)
Cut bananas in long slices, fry them in butter,
serve them with a glass of sherry and a garnishing
of crystallised sugar.
A Breakfast Dish. — Fry some thin slices of
bacon, then some slices of banana in the hot bacon
fat, and serve them together in the style of the
homely bacon and eggs.
Bananas can be served with mayonnaise sauce ;
they make an excellent salad, and in curry they
make a delicious addition.
Banana Cream
Press some ripe bananas through a sieve, put
them in a basin with half a tumblerful of fresh
cream ; add to this a dessertspoonful of liquid
WEST INDIAN, ETC.
87
lemon jelly ; divide this mixture into two parts and
colour each differently. Fill two shallow tins with
the two mixtures to the depth of a quarter of an
inch ; dip the tins into warm water for a few
seconds ; let them partly cool and turn them out
on a marble slab. Cut out the jelly in diamonds ;
line a plain mould with thin jelly and arrange all
over this, both at the bottom and at the sides, the
coloured jelly ; fill the mould with the remainder of
the pressed bananas and cream flavoured with
vanilla and mixed with a little caster sugar and
some plain liquid jelly✪ Banana Cream.
Set the mould on ice till cold and turn out ;
garnish with grapes.
Scalloped Cauliflower a la Creole
Prepare and boil till tender some cauliflowers.
Pick them into small clusters, and put them, stems
downwards, in a deep earthenware dish which has
been previously rubbed with garlic and buttered.
Pour over a very rich white sauce, and strew thickly
with grated Parmesan and a very little red pepper ;
then add another layer of cauliflower, then more
sauce ; then cover thickly with grated Parmesan,
then breadcrumbs✪ Scalloped Cauliflower a la Creole and a little red pepper, and bake
till browned in a quick oven.
Green Peas a la Creole ✪ Green Peas a la Creole
Page 39 · 3 recipe records on this page
Presented as published in 1895. 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
Make a very smooth paste with one pound of flour, a little salt, a pinch of sugar, a gill of oil, and a little water. Introduce this paste into little cornets of strong paper, which cut in such wise as to get strips of paste the thickness of vermicelli, which squeeze through a strainer on to a flat stewpan over a moderate fire. The strips of paste should not touch one another. When set take them out and make some more. When cold place the strips in a biscuit mould, flat in form and buttered ; pour clarified butter over and put the mould into a very slack oven. In twenty minutes it will be ready. Turn the kataif on to a dish ; pour over a syrup flavoured with orange or rose essence.
Tawntatalet
Mix half a pound of rice flour with three glassfuls of cream (cold), pass through a sieve, and put it on over the fire in a stewpan and stir it well ;
when it bubbles add half a pound of caster sugar and let the pap reduce for twenty minutes over a very moderate fire.
Have ready the breast meat of two spring chickens, remove the skin and pound in a mortar ; add the grated zest of half a lemon and lastly seven yolks of eggs.
Pass the paste through a sieve and put it into a stewpan. When it is quite smooth pour it over the chicken meat and work it briskly ; let it boil up once, and put it into the dish it is to be served in. Garnish with a few drops of caramel let fall at intervals, and then stir to and fro by the aid of the point of a small knife to imitate marbling.
WEST INDIAN, &c.
Bananas. (Fijian)
Cut bananas in long slices, fry them in butter, serve them with a glass of sherry and a garnishing of crystallised sugar.
A Breakfast Dish. — Fry some thin slices of bacon, then some slices of banana in the hot bacon fat, and serve them together in the style of the homely bacon and eggs.
Bananas can be served with mayonnaise sauce ; they make an excellent salad, and in curry they make a delicious addition.
Banana Cream
Press some ripe bananas through a sieve, put them in a basin with half a tumblerful of fresh cream ; add to this a dessertspoonful of liquid
WEST INDIAN, ETC.
lemon jelly ; divide this mixture into two parts and colour each differently. Fill two shallow tins with the two mixtures to the depth of a quarter of an inch ; dip the tins into warm water for a few seconds ; let them partly cool and turn them out on a marble slab. Cut out the jelly in diamonds ; line a plain mould with thin jelly and arrange all over this, both at the bottom and at the sides, the coloured jelly ; fill the mould with the remainder of the pressed bananas and cream flavoured with vanilla and mixed with a little caster sugar and some plain liquid jelly.
Set the mould on ice till cold and turn out ; garnish with grapes.
Scalloped Cauliflower a la Creole
Prepare and boil till tender some cauliflowers. Pick them into small clusters, and put them, stems downwards, in a deep earthenware dish which has been previously rubbed with garlic and buttered. Pour over a very rich white sauce, and strew thickly with grated Parmesan and a very little red pepper ; then add another layer of cauliflower, then more sauce ; then cover thickly with grated Parmesan, then breadcrumbs and a little red pepper, and bake till browned in a quick oven.
Green Peas a la Creole
Records on this page
Banana CreamScalloped Cauliflower a la CreoleGreen Peas a la Creole