Having saved the liver of the chicken used for the
grill, and procured two more from the poulterer, a very
good toast can be made in this way. Put
the livers in a small satUc-^^Tm with a tea-
spoonful of finely minced onion, and half an
ounce of butter, fry gently till the liver is cooked, then
empty the contents of the pan into a mortar, adding one
fillet of anchovy or a saltspoonful of the sauce ; pound
well to a paste, adding a quarter of an ounce of butter.
Fry the toast crisply and dry it in the oven, then
spread the liver paste over it, and cover with a nice
30
FI FI V DINNERS.
top-dressing of savoury custard made in the following
manner : — Separate carefully from the whites two
yolks of egg and keep them handy, and for
^mstard ounces of butter. In a
small saucepan heat almost to boiling-point
one tablespoonful of water. Take off the fire, and stir
well into the hot water the two yolks ; lower the fire, and
over very gentle heat add half-ounce by half-ounce the
four ounces of butter ; stir this till it thickens smoothly,
and pour it over your anchovy toasts. A slight sharp-
ness may be given with half a teaspoonful of anchovy
vinegar, and a seasoning of salt✪ Liver Toast with Savoury Custard and pepper is of course
necessary. This dressing should be carefully watched,
for, if permitted to approach boiling, it will curdle and
become lumpy ; what you want is a very thick, creamy-
looking custard.
MENU VII.
[July or August.)
Consomm6 de laitue.
Poisson St. Pierre an gratin.
Pifece de boeuf en aspic.
Coquilles aux toinates.
Compote de framboises.
Biscuits au laitance fum6e.
Make a pint and a half of clear stock, according to the
rules of the poi-au-fen, but using sixpennyworlh of
fowls’ giblets with vegetables, bouquet, and
seasoning instead of meat, and treat the let- i- Clear
tuce in this way : — Pick and wash one small
cabbage lettuce, ' dip it into boiling water
for five minutes, take it out, cool with cold water, drain,
cut it into quarters and pick out the cores ; tie the let-
tuce together again ; butter a small stewpan, place a
couple of slices of bacon at the bottom of the pan, lay
the lettuce on them, and cover them with stock ; add
two cloves, an ounce of onion, a teaspoonful of sugar,
one of salt, and a teaspoonful of dried herbs✪ Lettuce Soup in a bag.
Simmer the lettuce very slowly until done, take it out,
drain it, and when dry, cut it into shreds with a dessert-
knife ; put the shredded pieces at the bottom of your
tureen, pour the clear broth, boiling hot, over them,
‘ Lettuces cooked in this manner may be served as a vegetable, in
which form they are delicious ; omit the shredding, and serve them
with their broth poured over them.
3‘
*
32
FIFTY DINNERS.
and serve. One average lettuce will be found enough
for four basins. The broth in which it is cooked must
be skimmed, strained and added to the soup before
the latter is clarified. Grated cheese should be handed
round.
Clean and trim a small dory. Cut off the head and
detach the flesh from the bone with a sharp knife ;
take the two sides so obtained, and season
^DoryTaked their respective inner sides (which
Fifty dinners
1895Page 14 · 2 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
Having saved the liver of the chicken used for the grill, and procured two more from the poulterer, a very good toast can be made in this way. Put the livers in a small saute-pan with a teaspoonful of finely minced onion, and half an ounce of butter, fry gently till the liver is cooked, then empty the contents of the pan into a mortar, adding one fillet of anchovy or a saltspoonful of the sauce ; pound well to a paste, adding a quarter of an ounce of butter. Fry the toast crisply and dry it in the oven, then spread the liver paste over it, and cover with a nice
FI FI V DINNERS.
top-dressing of savoury custard made in the following manner : — Separate carefully from the whites two yolks of egg and keep them handy, and for four ounces of butter. In a
small saucepan heat almost to boiling-point one tablespoonful of water. Take off the fire, and stir well into the hot water the two yolks ; lower the fire, and over very gentle heat add half-ounce by half-ounce the four ounces of butter ; stir this till it thickens smoothly, and pour it over your anchovy toasts. A slight sharpness may be given with half a teaspoonful of anchovy vinegar, and a seasoning of salt and pepper is of course necessary. This dressing should be carefully watched, for, if permitted to approach boiling, it will curdle and become lumpy ; what you want is a very thick, creamylooking custard.
MENU VII.
[July or August.)
Consomm6 de laitue. Poisson St. Pierre an gratin. Pifece de boeuf en aspic. Coquilles aux toinates. Compote de framboises. Biscuits au laitance fum6e.
Make a pint and a half of clear stock, according to the rules of the poi-au-fen, but using sixpennyworlh of fowls’ giblets with vegetables, bouquet, and seasoning instead of meat, and treat the let- i- Clear tuce in this way : — Pick and wash one small cabbage lettuce, ' dip it into boiling water for five minutes, take it out, cool with cold water, drain, cut it into quarters and pick out the cores ; tie the lettuce together again ; butter a small stewpan, place a couple of slices of bacon at the bottom of the pan, lay the lettuce on them, and cover them with stock ; add two cloves, an ounce of onion, a teaspoonful of sugar, one of salt, and a teaspoonful of dried herbs in a bag. Simmer the lettuce very slowly until done, take it out, drain it, and when dry, cut it into shreds with a dessertknife ; put the shredded pieces at the bottom of your tureen, pour the clear broth, boiling hot, over them,
‘ Lettuces cooked in this manner may be served as a vegetable, in which form they are delicious ; omit the shredding, and serve them with their broth poured over them.
3‘
*
and serve. One average lettuce will be found enough for four basins. The broth in which it is cooked must be skimmed, strained and added to the soup before the latter is clarified. Grated cheese should be handed round.
Clean and trim a small dory. Cut off the head and detach the flesh from the bone with a sharp knife ;
take the two sides so obtained, and season ^DoryTaked their respective inner sides (which
Records on this page
Liver Toast with Savoury CustardLettuce Soup