teaspoonful of lemon-juice, and a dessert-spoonful of
finely minced parsley.
Put into a casserole or enamelled pan four ounces of
flour, two ounces of sugar, and sufficient essence of
vanilla to flavour the sugar ; mix this well
with a pint of cold milk, then put the pan ilufflL
on the fire till boiling, stirring well with a
wooden spoon and getting it smooth ; then take it off
the fire, break four eggs, separating the yolks from the
whites ; put the latter in a bowl, mixing the yolks one
by one with the batter ; whip the whites very firmly,
and pass the froth flake by flake into the batter, pour
the whole into a well-buttered souffle✪ Souffle tin, lined with
stiff paper, and bake for twenty-five minutes in
a moderate oven : when risen and ready, dust the
surface over with castor sugar, and serve forthwith.
Pound two fillets of anchovies in a mortar with an
ounce of butter, stir in two ounces of finely sliced
Gruydre or Cheddar cheese, and continue
the pounding, adding a teaspoonful of
anchovy vinegar, a dessert-spoonful of
made mustard, and a small saltspoonful of Nepaul
pepper. When well mixed, stir in the yolks of two
eggs, lay the mixture over the prepared toasts, and
bake as described for the toast in Menu xxi.
MENU XXIII.
{November or December.')
Pur6e de topinambours.
Croustades de crevettes.
Perdreaux a la Soubise.
Riz ^ I’ltalienne.
“ Duchesse pudding.”
Sardines ^ la diable.
There are two methods of composing this soup; —
an maigrc (with milk) and au gras (with stock) : I
Jerusalem latter. Having washed, peeled,
artichoke and boiled one pound of Jerusalem arti-
soup. chokes, pass them through the sieve ;
save the pulp so obtained, measuring a pint of com-
mon stock for the puree. Now proceed to amalga-
mate the two in the proper way, by melting half an
ounce of butter at the bottom of a saucepan first,
incorporating therewith three-quarters of an ounce of
flour, and after that has been done, stock, and pulp of
artichoke by degrees until you have expended them.
Boil up, and pass again through the sieve. Now re-
place the vessel on the fire for a while, and when the
puree comes to the boil, it will be ready to serve. On
its way to the table, like all purees., it may be enriched
by a tablespoonful of cream, or two of fresh milk into
which the yolk of an egg has been stiired, but the
addition is not essential. The broth explained in
Menu i. is recommended for this soup. Fried croittous
io6
SHRIMP CROUSTADES.
107
of bread should be handed round with all vegetable
purees. For the potage an maigre : — Take as much
milk as you want soup, one pint, and boil in it four
ounces of onion, an ounce of parsley, and a bunch of
sweet herbs. When thoroughly flavoured, strain the
milk, mingle the pulp of the artichoke with it, as
described for stock, and finish it off in the same manner :
the cream or yolk of egg might be added in this case. ✪ Shrimp Croustades
Fifty dinners
1895Page 48 · 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
teaspoonful of lemon-juice, and a dessert-spoonful of finely minced parsley.
Put into a casserole or enamelled pan four ounces of flour, two ounces of sugar, and sufficient essence of vanilla to flavour the sugar ; mix this well with a pint of cold milk, then put the pan on the fire till boiling, stirring well with a wooden spoon and getting it smooth ; then take it off the fire, break four eggs, separating the yolks from the whites; put the latter in a bowl, mixing the yolks one by one with the batter; whip the whites very firmly, and pass the froth flake by flake into the batter, pour the whole into a well-buttered soufflé tin, lined with stiff paper, and bake for twenty-five minutes in a moderate oven: when risen and ready, dust the surface over with castor sugar, and serve forthwith.
Pound two fillets of anchovies in a mortar with an ounce of butter, stir in two ounces of finely sliced Gruydre or Cheddar cheese, and continue the pounding, adding a teaspoonful of anchovy vinegar, a dessert-spoonful of made mustard, and a small saltspoonful of Nepaul pepper. When well mixed, stir in the yolks of two eggs, lay the mixture over the prepared toasts, and bake as described for the toast in Menu xxi.
MENU XXIII.
{November or December.')
Pur6e de topinambours. Croustades de crevettes. Perdreaux a la Soubise. Riz à l'Italienne.
“ Duchesse pudding.” Sardines à la diable.
There are two methods of composing this soup; — an maigrc (with milk) and au gras (with stock) : I Jerusalem latter. Having washed, peeled,
artichoke and boiled one pound of Jerusalem artisoup. chokes, pass them through the sieve ;
save the pulp so obtained, measuring a pint of common stock for the puree. Now proceed to amalgamate the two in the proper way, by melting half an ounce of butter at the bottom of a saucepan first, incorporating therewith three-quarters of an ounce of flour, and after that has been done, stock, and pulp of artichoke by degrees until you have expended them. Boil up, and pass again through the sieve. Now replace the vessel on the fire for a while, and when the puree comes to the boil, it will be ready to serve. On its way to the table, like all purees., it may be enriched by a tablespoonful of cream, or two of fresh milk into which the yolk of an egg has been stiired, but the addition is not essential. The broth explained in Menu i. is recommended for this soup. Fried croittous
io6
SHRIMP CROUSTADES.
of bread should be handed round with all vegetable purees. For the potage an maigre : — Take as much milk as you want soup, one pint, and boil in it four ounces of onion, an ounce of parsley, and a bunch of sweet herbs. When thoroughly flavoured, strain the milk, mingle the pulp of the artichoke with it, as described for stock, and finish it off in the same manner : the cream or yolk of egg might be added in this case.
Records on this page
SouffleShrimp Croustades