Take a pint measure of shrimps, pick them,
saving the shells ; empty the latter, after washing
them, into a stewpan, pour the partly thickened broth
over them, bring this to the boil, and simmer for five-
and-twenty minutes. Skim, and strain into a bowl.
Divide the picked shrimps into three portions, reserve
one of them for garnish, and take the other two for the
puree^ pounding them to a paste with the yolk of one
hard-boiled egg and half an ounce of butter. Pass
this through a hair sieve. Now to blend — put two
ounces of white bread-crumbs that have been well dried
in the oven into a clean stewpan, set this on a low fire
and gradually stir in with them the cooled broth, add-
ing the shrimp pur'cc as you do so ; bring to the boil,
skimming off any scum that may rise, then cool, and
pass all through the sieve into another stewpan, stir
in the shrimps that were reserved for garnish, heat up,
83
SLICED SALMON WITH RAV/GOTE. 83
and, to finish the soup, add, off the fire, the yolks of
two eggs that have been Avell mixed with a coffee-
cupful of the soup, or a good tablespoonful of cream,
or an ounce of butter. Stir well and serve, croutons
of fried bread accompanying.
Have a pound of small salmon cut into two nice
slices, each of which should yield two good portions.
Prepare a fish broth with a pennyworth of
fish-cuttings, two ounces each of onions and
r , ^ , 1,1 , salmon with
carrots, a bunch of parsley roughly chopped, ravigote.
a small piece of celery, a saltspoonful of
mignonette pepper, and the same of salt. When well-
flavoured strain this off, add to it half a gill of French
white wine, and you will have a court bouillon in
which the pieces of salmon should be cooked. Use
a large saute-T^di.n with an upright rim, in which the
pieces of salmon can lie side by side without over-
lapping, put into it the court bouillon ; bring that to
the boil, skim, and slip into it the two pieces of salmon.
This will stop the boiling. Let it recommence, and
then reduce the heat to simmering. In about ten
minutes the slices of fish can be taken out with a slice,
and laid upon a hot dish. They can now be divided
into the aforesaid portions, and the skin and bone
removed. Now, having previously got ready a roux
with half an ounce of butter and the same of flour,
work into it half a pint of the broth in which the
salmon was cooked, bring to the boil, skim, and finish
with a teaspoonful of tarragon vinegar, and an ounce
and a half of ravigote butter^ to make four ounces of
which proceed in this way : —
84
FIFTY DINNERS.
Pick, wash, and blanch for two minutes in scalding
water three ounces of mixed chervil, chives, tarragon,
garden-cress, and burnet in fairly equal quantities ;
drain, refresh the leaves with a douche of cold water,
press out the moisture, and pound them well in a
small mortar, add six fillets of anchovy, half an ounce
of capers, and a seasoning of pepper✪ Cheese Soufflé and salt ; mix
well, and work to a paste, passing the whole through
a hair sieve. To this add four ounces of butter,
mixing well with the butter bat. The quantity
required of this should be stirred into the sauce at
the last moment.
Fifty dinners
1895Page 38 · 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
Take a pint measure of shrimps, pick them, saving the shells ; empty the latter, after washing them, into a stewpan, pour the partly thickened broth over them, bring this to the boil, and simmer for fiveand-twenty minutes. Skim, and strain into a bowl. Divide the picked shrimps into three portions, reserve one of them for garnish, and take the other two for the puree^ pounding them to a paste with the yolk of one hard-boiled egg and half an ounce of butter. Pass this through a hair sieve. Now to blend — put two ounces of white bread-crumbs that have been well dried in the oven into a clean stewpan, set this on a low fire and gradually stir in with them the cooled broth, adding the shrimp purée as you do so; bring to the boil, skimming off any scum that may rise, then cool, and pass all through the sieve into another stewpan, stir in the shrimps that were reserved for garnish, heat up,
SLICED SALMON WITH RAV/GOTE. 83
and, to finish the soup, add, off the fire, the yolks of two eggs that have been well mixed with a coffeecupful of the soup, or a good tablespoonful of cream, or an ounce of butter. Stir well and serve, croutons of fried bread accompanying.
Have a pound of small salmon cut into two nice
slices, each of which should yield two good portions.
Prepare a fish broth with a pennyworth of
fish-cuttings, two ounces each of onions and
r , ^ , 1,1 , salmon with
carrots, a bunch of parsley roughly chopped, ravigote.
a small piece of celery, a saltspoonful of mignonette pepper, and the same of salt. When wellflavoured strain this off, add to it half a gill of French white wine, and you will have a court bouillon in which the pieces of salmon should be cooked. Use a large saute-T^di.n with an upright rim, in which the pieces of salmon can lie side by side without overlapping, put into it the court bouillon ; bring that to the boil, skim, and slip into it the two pieces of salmon. This will stop the boiling. Let it recommence, and then reduce the heat to simmering. In about ten minutes the slices of fish can be taken out with a slice, and laid upon a hot dish. They can now be divided into the aforesaid portions, and the skin and bone removed. Now, having previously got ready a roux with half an ounce of butter and the same of flour, work into it half a pint of the broth in which the salmon was cooked, bring to the boil, skim, and finish with a teaspoonful of tarragon vinegar, and an ounce and a half of ravigote butter^ to make four ounces of which proceed in this way : —
Pick, wash, and blanch for two minutes in scalding water three ounces of mixed chervil, chives, tarragon, garden-cress, and burnet in fairly equal quantities ; drain, refresh the leaves with a douche of cold water, press out the moisture, and pound them well in a small mortar, add six fillets of anchovy, half an ounce of capers, and a seasoning of pepper and salt ; mix well, and work to a paste, passing the whole through a hair sieve. To this add four ounces of butter, mixing well with the butter butter. The quantity required of this should be stirred into the sauce at the last moment.
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Cheese Soufflé