Tartelettes d la Parmcniicr, which are prepared in
this way, might accompany : — Make over a low fire a
well-seasoned mixture of mashed potato, with yolks
of egg and butter, not forgetting a dessert-spoonful of
Parmesan, as for duchesses (see Menu xiv.) ; arrange
this while hot in a dozen or more well-buttered small
oval patty-pans, about two and a half inches long and
one and a half across ; smooth them over and let
them get cold in order to acquire the necessary shape.
When cold turn them out, flour them, brush them
over with a well-beaten egg, dust them over with very
fine crumbs, and fry in boiling fat.
Dilute a gill of strawberry jam with sufficient
light claret to make enough syrup to fill a pint
mould, put all into a stewpan with an ounce of
soaked gelatine, a teaspoonful of lemon-juice, and
the zest, boil up, stirring very carefully, then strain
BLOATER TOASTS.
5
and cool it, colour it if required with a drop or two
of cochineal, and add a glass of liqueur or brandy.
Next decorate a plain mould with almonds,
put it on ice, and pour your strawberry f- Straw-
r _ . , , •' . Derry syrup
syrup into it by degrees ; cover it over, moulded.
and set it in ice for two hours ; turn it
out, and serve it with cold custard in glasses, or plain
cream. If in season, you can, of course, make the
syrup with fresh strawberries, and when filling the
mould you may add to its attractiveness by setting
layers of whole fruit (fresh or preserved) in it in the
style of a jelly.
Remove the skin, head, and tail of a bloater, fry it
in butter, let it get cold, and then pick all the meat
off the bones, saving the roe ; pound these
together in a mortar, and pass them through
a wire sieve, using half an ounce of butter
to assist the operation ; season well with pepper,
adding a pinch of Nepaul and one of mace. Melt a
quarter of an ounce of butter in a little stewpan, stir
in a quarter of an ounce of flour, mix well and moisten
with a gill of milk or broth, add enough of the bloater
puree to thicken the sauce well, bringing it to the con-
sistency of jam ; spread this liberally over four well-
fried toasts which have been kept hot in the oven,
dust over with grated Parmesan, and serve as hot as
possible.
The remainder of the bloater puree can be moistened
in the same way only a little thinner, and used the
next morning to mask a dish of poached eggs.
MENU II,
Febniary or March.)
Potage a la poissonniere.
Eperlans farcis, frits.
Toumedos de veau a la Therfese.
Pigeons sur croUtes.
Salade culte.
Crepes a I’eau de fleurs d’oranger.
Biscuits a la fermifere.
Procure a good-sized whiting, such as can generally
be got for sixpence, and a pennyworth of whitefish
“ cuttings ” ; order the whiting to be sent
I. Whttefish untrimmed. Take off the flesh from the
puree, ✪ Whiting Soup
Fifty dinners
1895Page 2 · 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
Tartelettes à la Parmenier, which are prepared in this way, might accompany : — Make over a low fire a well-seasoned mixture of mashed potato, with yolks of egg and butter, not forgetting a dessert-spoonful of Parmesan, as for duchesses (see Menu xiv.) ; arrange this while hot in a dozen or more well-buttered small oval patty-pans, about two and a half inches long and one and a half across ; smooth them over and let them get cold in order to acquire the necessary shape. When cold turn them out, flour them, brush them over with a well-beaten egg, dust them over with very fine crumbs, and fry in boiling fat.
Dilute a gill of strawberry jam with sufficient light claret to make enough syrup to fill a pint mould, put all into a stewpan with an ounce of soaked gelatine, a teaspoonful of lemon-juice, and the zest, boil up, stirring very carefully, then strain and cool it, colour it if required with a drop or two
of cochineal, and add a glass of liqueur or brandy.
Next decorate a plain mould with almonds,
put it on ice, and pour your strawberry syrup into it by degrees ; cover it over, [illustration: Strawberry moulded.]
and set it in ice for two hours ; turn it
out, and serve it with cold custard in glasses, or plain
cream. If in season, you can, of course, make the syrup with fresh strawberries, and when filling the mould you may add to its attractiveness by setting layers of whole fruit (fresh or preserved) in it in the style of a jelly.
Remove the skin, head, and tail of a bloater, fry it in butter, let it get cold, and then pick all the meat off the bones, saving the roe ; pound these together in a mortar, and pass them through a wire sieve, using half an ounce of butter to assist the operation ; season well with pepper, adding a pinch of Nepaul and one of mace. Melt a quarter of an ounce of butter in a little stewpan, stir in a quarter of an ounce of flour, mix well and moisten with a gill of milk or broth, add enough of the bloater puree to thicken the sauce well, bringing it to the consistency of jam ; spread this liberally over four wellfried toasts which have been kept hot in the oven, dust over with grated Parmesan, and serve as hot as possible.
The remainder of the bloater puree can be moistened in the same way only a little thinner, and used the next morning to mask a dish of poached eggs.
MENU II.
(February or March.)
Potage a la poissonniere. Eperlans farcis, frits. Toumedos de veau a la Therfese. Pigeons sur croûtes.
Salade culte.
Crêpes à l'eau de fleurs d'oranger. Biscuits a la fermifere.
Procure a good-sized whiting, such as can generally be got for sixpence, and a pennyworth of whitefish
“ cuttings ” ; order the whiting to be sent
I. Whttefish untrimmed. Take off the flesh from the puree,
Records on this page
Whiting SoupBloater Toasts