Slice finely two ounces of onion, and the
^ sabnm. same of carrot, fry the slices, without colour-
ing, in an ounce of butter, now add a pint
of fish broth or milk and water — two-thirds milk to
one-third water — the fish bones and trimmings, and
one pennyworth of fish cuttings, a blade of mace, and a
saltspoonful of salt ; boil this up and simmer it after-
wards till you have extracted the flavour of the in-
gredients : now strain off the broth, skim, thicken it,
add a good tablespoonful of minced herbs — parsley,
tarragon, chives, and chervil ; heat up the salmon and
vegetable marrow in this, give it a squeeze of lemon,
and serve in a hot silver or china dish.
For ordinary occasions stuffing is unusual with
ducklings, sage and onions are wholly out of place,
and apple sauce as sometimes given with
1. Duckling geese and full-grown ducks quite unsuitable.
TVlth o o A
peas. * Plain brown gravy is the best sauce. The
peas should be cooked a Px4ttglaise, and
the new potatoes served d la maitre d' hotel as follows : —
Choose six or eight nice young oval kidneys of an
even size, scrub them with a coarse cloth, boil or
steam them till tender, then turn them upon
4. Neiv po- a saute-^z.n with half an ounce of butter,
\mtiVe them over a moderate fire, sprink-
d'Mtel. ling them with finely chopped parsley, and
giving them a squeeze of lemon-juice; dust
over with salt, and serve.
LITTLE CHEESE SOUFFLES✪ Little Cheese Souffles. 8i
Put a breakfast-cupful of Carolina rice into a stew-
pan with just sufficient water to cover it. Let it
cook slowly, and when boiling put in two .
breakfast-cupfuls of good milk, the thin mmUL'^
peel of half a lemon, a piece of cinnamon,
and two ounces of sugar. Simmer till the rice is soft,
then put it into a mould, press it down firmly, and
when cold turn it out.
Green figs not quite fit for dessert can often be got.
They make a very delicious stew : — Choose eight
green figs, wash and wipe them carefully. Put two
ounces of sugar into an enamelled pan with half a
pint of water. Set on the fire, and when the syrup
boils put in the figs, reduce to simmering, and in five
or six minutes the figs will be done ; take them out,
lay them in a glass dish, add the juice of a lemon and
a liqueur-glass of maraschino or curagoa✪ Fig Syrup to the syrup,
and pour it over them. Set to get as cold as possible.
Put one ounce of butter into a saucepan, melt, and
add a gill of water, a seasoning of salt, pepper, and
nutmeg, boil, and stir in two ounces of
flour for four minutes, then add two ounces
of grated cheese ; take it off, mix in two soufflL.
well-beaten eggs one by one, fill your but-
tered cases, and bake ; serve, as soon as the souffles
have risen, on a hot napkin.
7
MENU XVIII.
{June or July.)
Pur4e de crevettes.
Tranche de saumon ii la ravigote.
Cdtelettes k la Nelson.
Epinards k la Frangaise.
Beignets an citron.
Biscuit au jamhon.
Make two pints of uncoloured broth, as in Menu i.
Clear this of fat, and partly thicken it with half an
ounce of butter and three-quarters of an
^purSe^^'^^ ounce of flour. Set it aside when completed. ✪ Cheese Soufflé
Fifty dinners
1895Page 37 · 4 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
Slice finely two ounces of onion, and the same of carrot, fry the slices, without colouring, in an ounce of butter, now add a pint of fish broth or milk and water — two-thirds milk to one-third water — the fish bones and trimmings, and one pennyworth of fish cuttings, a blade of mace, and a saltspoonful of salt ; boil this up and simmer it afterwards till you have extracted the flavour of the ingredients : now strain off the broth, skim, thicken it, add a good tablespoonful of minced herbs — parsley, tarragon, chives, and chervil ; heat up the salmon and vegetable marrow in this, give it a squeeze of lemon, and serve in a hot silver or china dish.
For ordinary occasions stuffing is unusual with ducklings, sage and onions are wholly out of place, and apple sauce as sometimes given with 1. Duckling geese and full-grown ducks quite unsuitable.
peas. Plain brown gravy is the best sauce. The
peas should be cooked a Px4ttglaise, and the new potatoes served d la maitre d' hotel as follows : —
Choose six or eight nice young oval kidneys of an even size, scrub them with a coarse cloth, boil or steam them till tender, then turn them upon 4. Neiv po- a sauté-pan with half an ounce of butter, turning them over a moderate fire, sprinkd'Mtel. ling them with finely chopped parsley, and giving them a squeeze of lemon-juice; dust over with salt, and serve as it should be done.
LITTLE CHEESE SOUFFLES. 8i
Put a breakfast-cupful of Carolina rice into a stewpan with just sufficient water to cover it. Let it cook slowly, and when boiling put in two .
breakfast-cupfuls of good milk, the thin peel of half a lemon, a piece of cinnamon, and two ounces of sugar. Simmer till the rice is soft, then put it into a mould, press it down firmly, and when cold turn it out.
Green figs not quite fit for dessert can often be got. They make a very delicious stew : — Choose eight green figs, wash and wipe them carefully. Put two ounces of sugar into an enamelled pan with half a pint of water. Set on the fire, and when the syrup boils put in the figs, reduce to simmering, and in five or six minutes the figs will be done ; take them out, lay them in a glass dish, add the juice of a lemon and a liqueur-glass of maraschino or curagoa to the syrup, and pour it over them. Set to get as cold as possible.
Put one ounce of butter into a saucepan, melt, and add a gill of water, a seasoning of salt, pepper, and nutmeg, boil, and stir in two ounces of flour for four minutes, then add two ounces of grated cheese ; take it off, mix in two soufflL. well-beaten eggs one by one, fill your buttered cases, and bake ; serve, as soon as the souffles have risen, on a hot napkin.
MENU XVIII.
{June or July.)
Pur4e de crevettes. Tranche de saumon ii la ravigote. Cdtelettes k la Nelson. Epinards k la Frangaise. Beignets an citron.
Biscuit au jamhon.
Make two pints of uncoloured broth, as in Menu i. Clear this of fat, and partly thicken it with half an ounce of butter and three-quarters of an ^purSe^^'^^ ounce of flour. Set it aside when completed.
Records on this page
Little Cheese SoufflesSalmon with Vegetable MarrowFig SyrupCheese Soufflé