thoroughly. The paste should now be of such a
consistency as to retain its shape when dropped from
a spoon without spreading. Shape it into balls the
size of a pigeon’s egg, butter as many strips of paper
as there are balls and put one on each strip. Pre-
pare a good deep bath of frying fat, heat it till it
only produces a slight fizzing when tested with a
crumb of bread, then dip each strip of paper into
the fat till the ball it contains is detached ; fry
gently till of a golden colour and nicely puffed out,
then drain, dry thoroughly, dust over with castor
sugar, and serve on a hot napkin, quarters of lemon
accompanying. By omitting the sugar and sub-
stituting salt, you have a nice savoury fritter with
which fresh butter, pepper, and salt should be served.
Make the paste described for tartelettes a la Norve-
gienne^ Menu xvi., and line your tartelette moulds
in the same way, preparing six of them.
%7-flet?'^^^ Keep them hot, but do not burn them
while you prepare this mixture : — Put a
quarter of an ounce of butter into a saucepan, stir in
a quarter of an ounce of flour, mix five minutes, and
moisten with a gill of beer, stirring in two tablespoon-
fuls of Gruyere shavings — the thinnest possible. Stir
now over the fire till melted, adding, while doing so,
a teaspoonful of made mustard, and seasoning, with a
pinch of mace. When all seems smooth take the pan
from the fire, stir in the yolk of one raw egg, and fill
the cases, dusting grated Gruyere over their surfaces,
and serving as hot as possible on a heated napkin.
MENU XVI.
{April or May.)
Potage a la m6nag6re (ii.)
Truite saumonde h. la Chivry.
Quasi de veau, sauce Soublse tomatee
Charlotte aux bananes.
Tartelettes ^ la Norv^gienne✪ Tartelettes à la Norvégienne.
The soup is a continuation of that given in Menu
xiii., the spare stock of which was poured off
into a bowl after a further simmering
of two hours. Commence by cutting up puree.
into a mince four ounces of onion, two of
leeks, two of turnip, one of celery, and a sprig of
parsley. Melt an ounce of butter in a stewpan, put
in the mince, and fry the vegetables till they are
beginning to colour ; then moisten with two gills of
the stock (warmed), bring to the boil, and simmer till
the vegetables are soft, then pass all through the hair
sieve. Take a fresh stewpan, melt half an ounce of
butter in it, stir in half an ounce of flour, mix for
three minutes, then add the puree with enough of the
stock to bring the liquid to the consistency of cream,
boil up once, and then pass the whole through the
sieve again. Warm up when wanted and finish with
the yolk of an egg — carefully freed from the white —
beaten up with a tablcspoonful of milk.
Choose a salmon-trout of a size large enough for
75
76
FIFTY DINNERS.
the party, and order a pennyworth of “ fish cuttings ”
to be sent in with it. With the latter set to work at
, once to make a good fish broth, adding to
2. Salmon- i ,i r • .
(rout with its savour by three ounces or onion, two
Fifty dinners
1895Page 34 · 1 recipe record 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
thoroughly. The paste should now be of such a consistency as to retain its shape when dropped from a spoon without spreading. Shape it into balls the size of a pigeon’s egg, butter as many strips of paper as there are balls and put one on each strip. Prepare a good deep bath of frying fat, heat it till it only produces a slight fizzing when tested with a crumb of bread, then dip each strip of paper into the fat till the ball it contains is detached ; fry gently till of a golden colour and nicely puffed out, then drain, dry thoroughly, dust over with castor sugar, and serve on a hot napkin, quarters of lemon accompanying. By omitting the sugar and substituting salt, you have a nice savoury fritter with which fresh butter, pepper, and salt should be served.
Make the paste described for tartelettes a la Norvegienne^ Menu xvi., and line your tartelette moulds in the same way, preparing six of them. %7-flet?'^^^ Keep them hot, but do not burn them while you prepare this mixture : — Put a quarter of an ounce of butter into a saucepan, stir in a quarter of an ounce of flour, mix five minutes, and moisten with a gill of beer, stirring in two tablespoonfuls of Gruyere shavings — the thinnest possible. Stir now over the fire till melted, adding, while doing so, a teaspoonful of made mustard, and seasoning, with a pinch of mace. When all seems smooth take the pan from the fire, stir in the yolk of one raw egg, and fill the cases, dusting grated Gruyere over their surfaces, and serving as hot as possible on a heated napkin.
MENU XVI.
{April or May.)
Potage a la m6nag6re (ii.)
Truite saumonde h. la Chivry. Quasi de veau, sauce Soublse tomatee Charlotte aux bananes. Tartelettes ^ la Norv^gienne.
The soup is a continuation of that given in Menu xiii., the spare stock of which was poured off into a bowl after a further simmering of two hours. Commence by cutting up puree. into a mince four ounces of onion, two of leeks, two of turnip, one of celery, and a sprig of parsley. Melt an ounce of butter in a stewpan, put in the mince, and fry the vegetables till they are beginning to colour ; then moisten with two gills of the stock (warmed), bring to the boil, and simmer till the vegetables are soft, then pass all through the hair sieve. Take a fresh stewpan, melt half an ounce of butter in it, stir in half an ounce of flour, mix for three minutes, then add the puree with enough of the stock to bring the liquid to the consistency of cream, boil up once, and then pass the whole through the sieve again. Warm up when wanted and finish with the yolk of an egg — carefully freed from the white — beaten up with a tablespoonful of milk.
Choose a salmon-trout of a size large enough for
the party, and order a pennyworth of “ fish cuttings ” to be sent in with it. With the latter set to work at
, once to make a good fish broth, adding to 2. Salmon- i ,i r • .
(rout with its savour by three ounces or onion, two
Records on this page
Tartelettes à la Norvégienne