Pound and pass through a hair sieve. This
is used to thicken and colour sauces and
soups.
N.B. — If the butter is to be piped for
decoration, substitute cooked spawn.
[ 21‘‘ ]
MAlTRE D’H6tEL BUTTER.
1 oz. batter.
1 tableipoonful chopped parsley.
1 teaspoonful lemon juice.
Cayenne and salt
Work the butter till soft, and add all the
other ingredients. If for a grill, set aside tUl
firm. If to be piped, rub the butter through
a hair sieve.
MUSTARD BUTTER.
oz. butter. 1 teaspoonful English mustard.
^ teaspoonful French mustard. A few drops of vinegar.
1 „ chutney.
Chop the chutney finely ; pound all the
ingredients together and rub through a hair
sieve.
CHOCOLATE ICING.
2 oz. chocolate. Vanilla.
1 teaspoonful butter. Water.
8 oz. icing sugar.
Dissolve the chocolate in a very little water,
add the butter, and boil well to give the icing
a gloss. Leave till cool. Beat in the icing
sugar with enough tepid water to make a
coating consistency, and add the vanilla.
[ 21« ]
GI.ACE ICING.
^ lb. icing sugar. | Tepid water.
Flavouring.
Sift the icing sugar, place it in a basin with
the flavouring and enough water to make a
coating consistency. Beat well, and use at
once.
A^.B. — Any flavouring may be used, the
icing being named accordingly. The water
used for glacd icings must not be hot, or the
icing will lose its gloss.
BUTTER OR VIENNA ICING.
3 oz. fresh butter. | 4^ oz. icing sugar.
Flavouring and colouring.
Work the butter till soft, then gradually
beat in the sieved icing sugar. Beat till white
and soft, then flavour and colour as desired.
MOCHA ICING.
Butter icing as above, using enough coffee
essence to give the colour and flavour desired.
[ 218 ]
ALMOND ICING.
^ lb. ground almonds,
i lb. icing sugar.
Orange-flower water
A few drops of rum
1-2 eggs.
Vanilla.
Pound the almonds well, add the sugar,
flavourings, and enough slightly beaten white
of egg to mix to a firm consistency.
— Yolks or whole eggs may be used
instead of whites for mixing the icing. They
should first be cooked slightly by being stirred
over hot water till thickened.
Put the flour in a warm place till thoroughly
dry, then rub it through a hair sieve. Melt
the butter in a pan, add the water and salt,
and bring to the boil. Shake in all the flour,
and beat over the fire till the mixture becomes
very thick and smooth. Weigh the quantity
required.
N.B. — Panard is a thick binding mixture
PANARD.
2 oz. flour.
^ oz. butter.
1 gill water.
A pinch of salt.
[ 217 ]
used for quenelles, meat and fish creams, etc.,
generally in the proportion of half panard to
meat or fish.
Fry the bacon lightly in the butter, add the
vegetables sliced thickly ; cover, and allow to
fry gently for ten minutes. Pour in enough
stock to almost cover the vegetables, and add
the peppercorns, etc.
N.B. — Food cooked in this way should be
covered over with a greased paper, and basted
over with the liquid from time to time. The
liquid from the braising pot may be strained
into a pan, reduced well by boiling, and served
as the sauce for the food braised.
BRAISING POT.
1 oz. butter.
^ oz. bacon.
1 carrot.
1 small turnip.
1 onion.
1 stick celery.
^ teaspoonful peppercorns.
A blade of mace.
A buncb of herbs.
Salt.
Stock.
t
?:
✓
/
I
INDEX.
SOUPS.
P1.0S
Bisque of Crayfish . . 18
Bisque of Lobster . . 17
Bisque of Oyster . . 18
Brown Stock ... 3
Page 44
Presented as published in 1912. 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
Pound and pass through a hair sieve. This is used to thicken and colour sauces and soups.
N.B. — If the butter is to be piped for decoration, substitute cooked spawn.
[ 21‘‘ ]
MAlTRE D’H6tEL BUTTER.
1 oz. butter.
1 tablespoonful chopped parsley.
1 teaspoonful lemon juice. Cayenne and salt
Work the butter till soft, and add all the other ingredients. If for a grill, set aside tUl firm. If to be piped, rub the butter through a hair sieve.
MUSTARD BUTTER.
oz. butter. 1 teaspoonful English mustard.
^ teaspoonful French mustard. A few drops of vinegar.
1 „ chutney.
Chop the chutney finely ; pound all the ingredients together and rub through a hair sieve.
CHOCOLATE ICING.
2 oz. chocolate. Vanilla.
1 teaspoonful butter. Water.
8 oz. icing sugar.
Dissolve the chocolate in a very little water, add the butter, and boil well to give the icing a gloss. Leave till cool. Beat in the icing sugar with enough tepid water to make a coating consistency, and add the vanilla.
[ 21« ]
GLACE ICING.
^ lb. icing sugar. | Tepid water.
Flavouring.
Sift the icing sugar, place it in a basin with the flavouring and enough water to make a coating consistency. Beat well, and use at once.
A^.B. — Any flavouring may be used, the icing being named accordingly. The water used for glacé icings must not be hot, or the icing will lose its gloss.
BUTTER OR VIENNA ICING.
3 oz. fresh butter. | 4^ oz. icing sugar.
Flavouring and colouring.
Work the butter till soft, then gradually beat in the sieved icing sugar. Beat till white and soft, then flavour and colour as desired.
MOCHA ICING.
Butter icing as above, using enough coffee essence to give the colour and flavour desired.
[ 218 ]
ALMOND ICING.
^ lb. ground almonds, i lb. icing sugar.
Orange-flower water A few drops of rum 1-2 eggs.
Vanilla.
Pound the almonds well, add the sugar, flavourings, and enough slightly beaten white of egg to mix to a firm consistency.
— Yolks or whole eggs may be used instead of whites for mixing the icing. They should first be cooked slightly by being stirred over hot water till thickened.
Put the flour in a warm place till thoroughly dry, then rub it through a hair sieve. Melt the butter in a pan, add the water and salt, and bring to the boil. Shake in all the flour, and beat over the fire till the mixture becomes very thick and smooth. Weigh the quantity required.
N.B. — Panard is a thick binding mixture
PANARD.
2 oz. flour.
^ oz. butter.
1 gill water.
A pinch of salt.
[ 217 ]
used for quenelles, meat and fish creams, etc., generally in the proportion of half panard to meat or fish.
Fry the bacon lightly in the butter, add the vegetables sliced thickly ; cover, and allow to fry gently for ten minutes. Pour in enough stock to almost cover the vegetables, and add the peppercorns, etc.
N.B. — Food cooked in this way should be covered over with a greased paper, and basted over with the liquid from time to time. The liquid from the braising pot may be strained into a pan, reduced well by boiling, and served as the sauce for the food braised.
BRAISING POT.
1 oz. butter.
^ oz. bacon.
1 carrot.
1 small turnip. 1 onion.
1 stick celery.
^ teaspoonful peppercorns. A blade of mace.
A buncb of herbs.
Salt.
Stock.
t
?:
✓
/
INDEX.
SOUPS.
P1.0S
Bisque of Crayfish . . 18
Bisque of Lobster . . 17
Bisque of Oyster . . 18
Brown Stock ... 3