Put into a stewpan on the fire a gill and a half of water, two ounces of butter, and a saltspoonful of salt ; boil, take off the fire, and stir in two and a half ounces of flour, put this on the fire again, and work it vigorously till the paste leaves the side of the stewpan, take it off the fire, and cool it till only warm, stirring it about to ex- pedite the process, then add, one by one, the yolks of four eggs and three ounces of grated Parmesan ; mix thoroughly, finish with the whites beaten to a stiff froth, pour the mixture into a buttered baking- dish, or souffle tin, protected with buttered paper, and bake for about twenty-five minutes in a moderate oven. Serve as soon as it has risen nicely. MENU XXXIII. {March or April.) Potage Camilla. Truites ^ la meunifere. Entrecote & la Tyrolienne. “Pnme pudding.” Biscuit k I’Ecossaise. For this a pint and a half of c/ear giblet or veal broth must be prepared. When ready boil up in it two tablespoonfuls of finely pulverised tapioca (Groult’s recommended), simmer for twenty- five minutes, and strain, add a finely cut garnish of young carrot, turnip, and French beans (in thin strips separately cooked) and serve. Two or three little trout will suffice for this. After trimming the fish neatly wipe them, flour them, and lay them in a sauie-'p^.n with a couple of 2. Trout a ounces of butter, melted. Cook them by la meumire. . i • i i turning them gently m the butter over a low fire till tender, then drain, and arrange them on a very hot silver dish ; cover them closely while you make this sauce : — Add a couple of ounces of butter, melted, to that left in the yrtw/^-pan, keep this over the fire till it turns pale brown {beurre noisette)., take it off the fire, stir in a paste made with a couple of well- pounded anchovies, and a dessert-spoonful of vinegar warmed separately before adding, finish with a dessert- 142 BISCUIT WITH KIPPERED SALMOA. 143 spoonful of finely chopped parsley, pour over the trout, and serve as hot as possible, or the butter will be greasy. The entrecote or “ porterhouse steak ” is to be carefully grilled over a clear but not too fast fire for twenty-five minutes, turned by tongs to po,ta- preserve the gravy in the meat. It is to house steak ti be served with a garnish of gratinated Tyro- tomatoes, and, having been brushed over with glaze, masked with a mince made as follows : — Mince three ounces of onion, and fry this very gently in an ounce of butter, to soften but not to turn colour add half an ounce of flour, mix well and finish with two tablespoonfuls of tomato puree or French tomato conserve. Follow the recipe given for banana pudding. Menu ix., substituting cold stewed prunes, from which the stones have been removed, for the pieces of banana. If the prunes are prepared accord- ing to the recipe given at page 41, the flavour will be all the better. For the sauce : — Crack all the stones, and put them into a gill of syrup with the juice of a lemon, boil up, and simmer for ten minutes, strain, and finish with a liqueur-glass of cherry brandy. These are devilled thin “ Bath Olivers,” 5. Biscuit with a top dressing of neatly cut and grilled ^lppgf.g^i fillets of kippered salmon. See Menu ii. salmon. MENU XXXIV. {April or May.) Potage a la Meissonier. Filets de maquereau sauce fenouil. Petits poulets k la fermiere. Crodtes aux ananas. Bcucb^es aux anchols. ✪ Mackerel with Fennel Sauce

AI-modernized reading of the original text

Put into a stewpan on the fire a gill and a half of water, two ounces of butter, and a saltspoonful of salt ; boil, take off the fire, and stir in two and a half ounces of flour, put this on the fire again, and work it vigorously till the paste leaves the side of the stewpan, take it off the fire, and cool it till only warm, stirring it about to expedite the process, then add, one by one, the yolks of four eggs and three ounces of grated Parmesan ; mix thoroughly, finish with the whites beaten to a stiff froth, pour the mixture into a buttered bakingdish, or souffle tin, protected with buttered paper, and bake for about twenty-five minutes in a moderate oven. Serve as soon as it has risen nicely. MENU XXXIII. {March or April.) Potage Camilla. Truites ^ la meunifere. Entrecote & la Tyrolienne. “Pnme pudding.” Biscuit k I’Ecossaise. For this a pint and a half of c/ear giblet or veal broth must be prepared. When ready boil up in it two tablespoonfuls of finely pulverised tapioca (Groult’s recommended), simmer for twentyfive minutes, and strain, add a finely cut garnish of young carrot, turnip, and French beans (in thin strips separately cooked) and serve. Two or three little trout will suffice for this. After trimming the fish neatly wipe them, flour them, and lay them in a sauté-pan with a couple of 2. Trout a ounces of butter, melted. Cook them by la meumire. . i • i i turning them gently m the butter over a low fire till tender, then drain, and arrange them on a very hot silver dish ; cover them closely while you make this sauce : — Add a couple of ounces of butter, melted, to that left in the sauté-pan, keep this over the fire till it turns pale brown {beurre noisette)., take it off the fire, stir in a paste made with a couple of wellpounded anchovies, and a dessert-spoonful of vinegar warmed separately before adding, finish with a dessert- BISCUIT WITH KIPPERED SALMOA. 143 spoonful of finely chopped parsley, pour over the trout, and serve as hot as possible, or the butter will be greasy. The entrecote or “ porterhouse steak ” is to be carefully grilled over a clear but not too fast fire for twenty-five minutes, turned by tongs to preserve the gravy in the meat. It is to be served as a porterhouse steak, to be served with a garnish of gratinated Tyro-tomatoes, and, having been brushed over with glaze, masked with a mince made as follows : — Mince three ounces of onion, and fry this very gently in an ounce of butter, to soften but not to turn colour add half an ounce of flour, mix well and finish with two tablespoonfuls of tomato puree or French tomato conserve. Follow the recipe given for banana pudding. Menu ix., substituting cold stewed prunes, from which the stones have been removed, for the pieces of banana. If the prunes are prepared according to the recipe given at page 41, the flavour will be all the better. For the sauce : — Crack all the stones, and put them into a gill of syrup with the juice of a lemon, boil up, and simmer for ten minutes, strain, and finish with a liqueur-glass of cherry brandy. These are devilled thin "Bath Olivers," 5. Biscuit with a top dressing of neatly cut and grilled kippered salmon fillets of kippered salmon. See Menu ii. salmon. MENU XXXIV. {April or May.) Potage a la Meissonier. Filets de maquereau sauce fenouil. Petits poulets k la fermiere. Crodtes aux ananas. Bouchées aux anchois.

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Mackerel with Fennel SaucePotage CamillaTrout a la Meuniere

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