them, peel off the skin, and pick out the bone from each of them, then lift them Avith a slice and lay them on a dish that will stand the oven, which should be buttered beforehand ; mask them Avith the sauce thickly, smoothing the masking Avith a palette-knife dipped in hot Avater, then slip the dish into the oven to heat up nicely, at Avhich point serve. FolloAV the process given for celeri a la Flamande in Menu xxii. in so far as the cooking of the vegetable is concerned, but after draining it from the broth finish as folloAvs : — Choose a flat gratin-dish, arrange the celery upon it, Avith a fcAV spoonfuls of the thickened cutsson (or broth in Avhich it Avas cooked), streAV grated Parmesan over the surface, set in the oven till thoroughly hot, and then serve, garnished Avith crotHes of nicely fried bread, or Avith biscuits made of the paste described in Menu xvi. for tartelettes a la Norvegienne. This is a dish of little omelettes Avhich, after being cooked, are taken off the omelette-pan flat, laid on a hot dish, spread over Avith apricot, straAv- S. Little berry, or other fruit glaze, as described in omelettes a la n, ruj mj- Celestine. Menu X., then folded over, piled in a pyra- mid on a hot dish, covered Avith more of the glaze flavoured Avith rum, and sprinkled OA^er with finely chopped pistachio nuts or almonds. Make the omelettes in this Avay : — Break three eggs Avhole into a boAvl, add the yolks of two more, SAveeten Avith a dessert-spoonful of castor sugar, add a pinch of salt, a dessert-spoonful of melted butter, and a tablespoonful PUFFS WITH CHEESE. •33 Oi rum ; mix thoroughly, but do not beat the eggs overmuch. Divide the mixture into small portions by pouring it into little darioles. Melt an ounce of butter in the omelette-pan, when quite hot pour in a measure of the mixture, stir gently with a fork, then let it set, lifting it out with a slice on to a hot dish ; repeat the same process with all, and finish them as already described. Put half a gill of water into a stewpan over a low fire with an ounce and a half of butter and a pinch of salt ; when the butter is melted take the pan oflf the fire and stir in three and a half ounces of well-sifted flour ; work well, getting rid of all the lumps, then replace the vessel on the fire and stir the paste about until it leaves the side of the vessel, then take it off, stir in a well-beaten egg and an ounce and a half of grated Parmesan✪ Cod with Oysters. Arrange this paste in balls the size of a golf-ball on a buttered sheet, brush them over with water, powder grated Parmesan over them, and bake in a moderate oven. When nicely risen, take them out, cool them slightly, open them, fill the hollows with very hot stewed cheese (Menu xiv.), cover again, and serve on a hot napkin as quickly as possible. MENU XXX. {Abstinence — Winter.) Potage aux moules. Eperlans farcis au gratln. Turbot k la Parmentier. Scorsonfere en coquilles. Crofltes aux abrloots. ‘‘Oyster toast.”

AI-modernized reading of the original text

them, peel off the skin, and pick out the bone from each of them, then lift them with a slice and lay them on a dish that will stand the oven, which should be buttered beforehand ; mask them with the sauce thickly, smoothing the masking with a palette-knife dipped in hot water, then slip the dish into the oven to heat up nicely, at which point serve. Follow the process given for céleri à la Flamande in Menu xxii. in so far as the cooking of the vegetable is concerned, but after draining it from the broth finish as follows : — Choose a flat gratin-dish, arrange the celery upon it, with a few spoonfuls of the thickened cuisson (or broth in which it was cooked), strew grated Parmesan over the surface, set in the oven till thoroughly hot, and then serve, garnished with croûtes of nicely fried bread, or Avith biscuits made of the paste described in Menu xvi. for tartelettes a la Norvegienne. This is a dish of little omelettes which, after being cooked, are taken off the omelette-pan flat, laid on a hot dish, spread over with apricot, straw- S. Little berry, or other fruit glaze, as described in omelettes à la Celestine Celestine. Menu X., then folded over, piled in a pyramid on a hot dish, covered Avith more of the glaze flavoured with rum, and sprinkled over with finely chopped pistachio nuts or almonds. Make the omelettes in this way : — Break three eggs Avhole into a boAvl, add the yolks of two more, sweeten with a dessert-spoonful of castor sugar, add a pinch of salt, a dessert-spoonful of melted butter, and a tablespoonful PUFFS WITH CHEESE. •33 of rum ; mix thoroughly, but do not beat the eggs overmuch. Divide the mixture into small portions by pouring it into little darioles. Melt an ounce of butter in the omelette-pan, when quite hot pour in a measure of the mixture, stir gently with a fork, then let it set, lifting it out with a slice on to a hot dish ; repeat the same process with all, and finish them as already described. Put half a gill of water into a stewpan over a low fire with an ounce and a half of butter and a pinch of salt ; when the butter is melted take the pan off the fire and stir in three and a half ounces of well-sifted flour ; work well, getting rid of all the lumps, then replace the vessel on the fire and stir the paste about until it leaves the side of the vessel, then take it off, stir in a well-beaten egg and an ounce and a half of grated Parmesan. Arrange this paste in balls the size of a golf-ball on a buttered sheet, brush them over with water, powder grated Parmesan over them, and bake in a moderate oven. When nicely risen, take them out, cool them slightly, open them, fill the hollows with very hot stewed cheese (Menu xiv.), cover again, and serve on a hot napkin as quickly as possible. MENU XXX. {Abstinence — Winter.) Potage aux moules. Eperlans farcis au gratln. Turbot k la Parmentier. Scorsonfere en coquilles. Croûtes aux abricots. ‘‘Oyster toast.”

Records on this page

Mussel SoupCod with OystersCheese Puffs

Fifty dinners