milk, sugar and vanilla to taste, half an ounce of butter,
and 1 or 2 yolks of egg✪ Chestnut Croquettes. Simmer very gently to the
consistency of a thin puree ; take it off the fire ; when
cold divide it into pieces about the size of a cork ; egg
and bread-crumb each cork, and fry a pale gold colour.
Sprinkle with sugar, and serve hot.
526, — Chestnut Surprise.
Boil some chestnuts in water until they are soft
enough to peel. Next fiavour a small quantity of
milk with vanilla and sugar ; and boil the chestnuts
in the milk until they are perfectly soft; now pass
them through a colander so that they have the
appearance of vermicelli ; serve them with custard
around or over them, or, if preferred, with slightly
sweetened whipped cream.
527. — Nougat Cases.
Peel 1 pound of Jordan almonds, cut them up,
each almond in about 6 or 7 pieces ; put them on a
dish in the oven until they are a golden colour. Melt
three-quarters of a pound of sugar on the fire ; add
the almonds, leave them a few seconds, lift the sauce-
pan off the fire, stir the sugar and almonds together ;
have some small buttered moulds ready, and line them
with the nougat ; press the nougat to the sides with a
piece of lemon, as it is too hot to touch. It must he
21G
WHOLESOME COOKERY.
done as quickly as possible. When cold turn them out,
and eat alone, or filled with whipped cream or ices.
N.B. — The nougat can be set more easily in flat
patty pans, but it looks better turned out hollow out
of small moulds.
528. — ^Vanilla Tartlets.
Pound 5 ounces of Jordan almonds smoothly; add
and pound to them 5 ounces of castor sugar. Whip
up 6 whites of eggs, and flavour them with essence of
vanilla ; add the almonds, etc. Line some patty pans
with paste and fill them up with the mixture ; sprinkle
over a little more sugar ; bake in a moderate^ heated
oven, and serve hot or cold.
529. — “ Frangipane ” Tartlets.
Half a pint of milk, 1| ounce of butter, ounce
of flour, 1^ ounce of sugar, 2 eggs, a few drops of
essence of vanilla, Mix the flour and milk slowly and
smoothly, boil it till thick, take it off the fire, stir in
the butter and sugar and vanilla ; then gradually stir
in the eggs, let it stand until cold. Line some patty
pans with paste, pour in some of the above mixture,
and bake until cooked,
530. — Apricot Marmalade Omelet.
Beat 4 eggs, with a pinch of salt ; melt 1^ ounce of
butter in a pan ; cook the omelet over a quick fire ;
SUNDEIES.
217
before folding it over, spread a thick coating of apricot
marmalade on it ; double it up ; sprinkle some castor
sugar over it ; pass a salamander over, and serve im-
mediately.
Pear or apple marmalade can be substituted for
the apricot.
531. — Vanilla Souffle.
Beat up 10 eggs with 8 tablespoonfuls of castor
sugar, flavour with vanilla✪ Chestnut Surprise. Put this in a jug, and
the jug in a saucepan of water, and cook it slowly
over the fire, stirring continuously until it is the con-
sistency of cream. It must not boil ; let it get cold.
Whisk up 1 pint of cream, and gradually whisk to it
the above mixture. Put it into your soufil4-tin, and
put it to freeze for 4 or 5 hours.
632. — Vanilla Pralines Ice.
Pound half a pound of vanilla pralines. Whisk 1
jDint of thick cream✪ Vanilla Pralines Ice ; add the pounded vanilla pralines
gradually as you whisk; put it in a souffle-tin, and
freeze in the usual manner, serve as a souffle, or it can
be frozen in an ordinary mould and turned out as an
iced pudding.
Page 78 · 8 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
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milk, sugar and vanilla to taste, half an ounce of butter,
and 1 or 2 yolks of egg. Simmer very gently to the
consistency of a thin puree ; take it off the fire ; when
cold divide it into pieces about the size of a cork ; egg
and bread-crumb each cork, and fry a pale gold colour.
Sprinkle with sugar, and serve hot.
526, — Chestnut Surprise.
Boil some chestnuts in water until they are soft
enough to peel. Next fiavour a small quantity of
milk with vanilla and sugar ; and boil the chestnuts
in the milk until they are perfectly soft; now pass
them through a colander so that they have the
appearance of vermicelli ; serve them with custard
around or over them, or, if preferred, with slightly
sweetened whipped cream.
527. — Nougat Cases.
Peel 1 pound of Jordan almonds, cut them up,
each almond in about 6 or 7 pieces ; put them on a
dish in the oven until they are a golden colour. Melt
three-quarters of a pound of sugar on the fire ; add
the almonds, leave them a few seconds, lift the sauce-
pan off the fire, stir the sugar and almonds together ;
have some small buttered moulds ready, and line them
with the nougat ; press the nougat to the sides with a
piece of lemon, as it is too hot to touch. It must he
21G
WHOLESOME COOKERY.
done as quickly as possible. When cold turn them out,
and eat alone, or filled with whipped cream or ices.
N.B. — The nougat can be set more easily in flat
patty pans, but it looks better turned out hollow out
of small moulds.
528. — ^Vanilla Tartlets.
Pound 5 ounces of Jordan almonds smoothly; add
and pound to them 5 ounces of castor sugar. Whip
up 6 whites of eggs, and flavour them with essence of
vanilla ; add the almonds, etc. Line some patty pans
with paste and fill them up with the mixture ; sprinkle
over a little more sugar ; bake in a moderate^ heated
oven, and serve hot or cold.
529. — “ Frangipane ” Tartlets.
Half a pint of milk, 1| ounce of butter, ounce
of flour, 1^ ounce of sugar, 2 eggs, a few drops of
essence of vanilla, Mix the flour and milk slowly and
smoothly, boil it till thick, take it off the fire, stir in
the butter and sugar and vanilla ; then gradually stir
in the eggs, let it stand until cold. Line some patty
pans with paste, pour in some of the above mixture,
and bake until cooked,
530. — Apricot Marmalade Omelet.
Beat 4 eggs, with a pinch of salt ; melt 1^ ounce of
butter in a pan ; cook the omelet over a quick fire ;
SUNDEIES.
217
before folding it over, spread a thick coating of apricot
marmalade on it ; double it up ; sprinkle some castor
sugar over it ; pass a salamander over, and serve im-
mediately.
Pear or apple marmalade can be substituted for
the apricot.
531. — Vanilla Souffle.
Beat up 10 eggs with 8 tablespoonfuls of castor
sugar, flavour with vanilla. Put this in a jug, and
the jug in a saucepan of water, and cook it slowly
over the fire, stirring continuously until it is the con-
sistency of cream. It must not boil ; let it get cold.
Whisk up 1 pint of cream, and gradually whisk to it
the above mixture. Put it into your soufil4-tin, and
put it to freeze for 4 or 5 hours.
632. — Vanilla Pralines Ice.
Pound half a pound of vanilla pralines. Whisk 1
jDint of thick cream ; add the pounded vanilla pralines
gradually as you whisk; put it in a souffle-tin, and
freeze in the usual manner, serve as a souffle, or it can
be frozen in an ordinary mould and turned out as an
iced pudding.