Bring this
to the boil, then put in the mould, covered with a
sheet of paper : at once draw the vessel back to
simmer very slowly, covering the stewpan closely, and
letting the process continue for about one hour.
The pudding may be turned out and served hot, or
kept in the mould till cold, and then used. Those
who desire a slightly richer entremets can, of course,
improve the custard with a gill of cream.
For the sauce, which will be found nice whether
hot or cold, make a gill of plain white sugar and water
syrup, stir into it one tablespoonful of apricot jam✪ Banana Pudding,
and a dessert-spoonful of rum, with the juice of half
a lemon, strain after heating the whole, but without
boiling, and serve. If kirsch or maraschino be used
for the marinade.! that chosen should be employed in
the sauce.
46
FIFTY DINNERS.
For this simple savoury prepare four nice pieces of
fried bread three inches long, two across, and a quarter
^ thick. Keep these hot just in the mouth
oven while you rapidly prepare this
mixture : — Put a quarter of an ounce of
butter in a small stewpan, melt this over a low fire,
then add a quarter of an ounce of flour, mix well for
three minutes, then moisten with a gill of milk, stir-
ring in a dessert-spoonful of made mustard, four good
dessert-spodnfuls of grated Parmesan, and the same of
beer. Boil up and thicken, seasoning with salt and
Nepaul pepper✪ Fried Bread with Parmesan ; when stiff enough to coat the spoon
pretty thickly turn it out over the hot toasts, smooth-
ing the surfaces with a palette-knife, and dusting finely
grated Parmesan over all. Serve very hot.
MENU X.
{October or November.)
Potage d’abatis li6.
Filets de hareng sauce piquante.
Ragodt de mouton a la Bretonne.
Coq de bruyfere.
GS,teau aux Agues.
Caviar frais.
Procure a shilling’s-worth of giblets — these may
be of duck or goose if liked, but poultry giblets make
an excellent soup of this kind without the
strong flavour that is produced by the
former. Pick, scald, and drain the giblets,
reserving the livers for a toast ; chop them up into
half-inch pieces, add three ounces of lean uncooked
bacon cut up small, and having melted an ounce of
butter in a stewpan, turn them into it and fry them
till slightly browned, moisten then with a gill of broth —
common stock will do — and a glass of marsala, cooking
the giblets in this till it falls to a glaze • next add three
pints of stock rvith a muslin bag containing a dessert-
spoonful of dried sweet herbs, bring slowly to the boil,
skimming carefully, and then put in six ounces each
of turnips, onions, carrots, and leeks ; simmer now for
three and a half hours, then strain. Cool the broth
and remove the fat. Take a pint and a half of the
former for the soup, thicken this with three-quarters
of an ounce of butter and the same of flour, bring to
47
48
FIFTY DINNERS.
the boil, skim, and pass all through the hair sieve.
Warm up, add a teaspoonful of lemon-juice, and serve.
Prepare the fillets and cook them exactly as those
of mackerel, described in Menu xix., serving them
with this sauce : — In half an ounce of
2. Herring butter over a low fire fry an ounce of
filets with . ,11,. • 1 ,
sharp sauce, niinced shallot or onion, and a two-ounce
tomato, mix in after five minutes’ cooking
half an ounce of flour, and when this has been well
worked moisten with one gill of water and one of
chablis or sauterne, bring to the boil, simmer for ten ✪ Thick Giblet Soup
Fifty dinners
1895Page 21 · 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
Bring this to the boil, then put in the mould, covered with a sheet of paper : at once draw the vessel back to simmer very slowly, covering the stewpan closely, and letting the process continue for about one hour. The pudding may be turned out and served hot, or kept in the mould till cold, and then used. Those who desire a slightly richer entremets can, of course, improve the custard with a gill of cream.
For the sauce, which will be found nice whether hot or cold, make a gill of plain white sugar and water syrup, stir into it one tablespoonful of apricot jam, and a dessert-spoonful of rum, with the juice of half a lemon, strain after heating the whole, but without boiling, and serve. If kirsch or maraschino be used for the marinade. that chosen should be employed in the sauce.
For this simple savoury prepare four nice pieces of fried bread three inches long, two across, and a quarter thick. Keep these hot just in the mouth
oven while you rapidly prepare this mixture : — Put a quarter of an ounce of butter in a small stewpan, melt this over a low fire, then add a quarter of an ounce of flour, mix well for three minutes, then moisten with a gill of milk, stirring in a dessert-spoonful of made mustard, four good dessert-spodnfuls of grated Parmesan, and the same of beer. Boil up and thicken, seasoning with salt and Nepaul pepper ; when stiff enough to coat the spoon pretty thickly turn it out over the hot toasts, smoothing the surfaces with a palette-knife, and dusting finely grated Parmesan over all. Serve very hot.
MENU X.
{October or November.)
Potage d’abatis li6.
Filets de hareng sauce piquante. Ragodt de mouton a la Bretonne. Coq de bruyfere.
GS,teau aux Agues.
Caviar frais.
Procure a shilling’s-worth of giblets — these may be of duck or goose if liked, but poultry giblets make an excellent soup of this kind without the strong flavour that is produced by the former. Pick, scald, and drain the giblets, reserving the livers for a toast ; chop them up into half-inch pieces, add three ounces of lean uncooked bacon cut up small, and having melted an ounce of butter in a stewpan, turn them into it and fry them till slightly browned, moisten then with a gill of broth — common stock will do — and a glass of marsala, cooking the giblets in this till it falls to a glaze • next add three pints of stock with a muslin bag containing a dessertspoonful of dried sweet herbs, bring slowly to the boil, skimming carefully, and then put in six ounces each of turnips, onions, carrots, and leeks ; simmer now for three and a half hours, then strain. Cool the broth and remove the fat. Take a pint and a half of the former for the soup, thicken this with three-quarters of an ounce of butter and the same of flour, bring to
the boil, skim, and pass all through the hair sieve. Warm up, add a teaspoonful of lemon-juice, and serve.
Prepare the fillets and cook them exactly as those
of mackerel, described in Menu xix., serving them
with this sauce : — In half an ounce of
2. Herring butter over a low fire fry an ounce of
filets with . ,11,. • 1 ,
sharp sauce, niinced shallot or onion, and a two-ounce
tomato, mix in after five minutes’ cooking
half an ounce of flour, and when this has been well
worked moisten with one gill of water and one of
chablis or sauterne, bring to the boil, simmer for ten
Records on this page
Banana PuddingFried Bread with ParmesanThick Giblet Soup