Put into a quart stewpan three ounces of flour, an
ounce of sugar, and two large tablespoonfuls of grated
sweet chocolate, a small pinch of salt, and a
saltspoonful of vanilla essence. Mix well
with three gills of cold milk, and keep stir-
ring over the fire till boiling. When quite smooth
take the pan off the fire, and stir in one by one three
yolks of egg, when well mixed add the whites beaten
to a stiff froth✪ Chocolate Pudding ; pour into a buttered paper-lined tin,
and bake in a moderate oven for twenty minutes.
Mix about four ounces of minced cooked ham into
a gill of strongly reduced brown sauce. Stir into
this the yolk of an egg, and heat the mix-
ture over the fire without boiling. Then
empty it into a soup plate, let it get cold,
and proceed as for Milanaise croquettes, Menu xiii.
6. Ham
croquettes✪ Ham Croquettes.
MENU XXXIX.
{September or October.)
Potage a la Reunion.
Croquettes de homard a la militaire.
Cdtelettes a la Catalans.
Perdreaux.
Petits cremes au caramel.
Coquilles a la Turque.
Thicken a pint and a half of good fish broth slightly
with half an ounce of butter and half an ounce of flour ;
stir in a well-pounded puree^ composed of
four ounces of cooked whiting, the yolks of
two hard-boiled eggs, two fillets of anchovy,
and a tablespoonful of cream. Season with salt, pepper,
and a pinch of mace, boil, pass through the sieve, heat
up, and finish with a tablespoonful of picked shrimps.
Line half a dozen patty-pans with a paste made of
well-mixed warm puree of potatoes prepared as for
duchesses^ Menu xiv., leaving a hollow in
the centre of each. Fill these with finely Lobster ^
minced lobster moistened with strongly ‘^lalnflitaire.
reduced bechamel sauce, and cover the sur-
faces with potato, fixing the edges firmly. Let these
get cold. When wanted, turn them out of the moulds,
flour them, dip them in beaten egg, crumb them with
fine crumbs, and fry a golden yellow in very hot fat.
Serve with fried parsley.
t57
FIFTY DINNERS.
iS8
These cutlets are cooked in the same manner as
Cdtelettes a la Nelson., Menu xviii., but the covering
thick sauce is made of half a pint of thickly
/a C^ata/ane. ^®duced white sauce, into which a table-
spoonful of ham, one of minced mushroom,
and one of grated Parmesan have been mixed.
4. Roast
tartridges.
Roast the birds very carefully, in front of
the fire of course, and serve them with
bread-crumbs, gravy and almond sauce.
5. Cara7nel
custards.
Boil and cool half a pint of milk ; turn this to a good
custard with four whole eggs, sweeten with two ounces
of sugar✪ Caramel Custards which have been turned to caramel
by being heated over the fire till as brown
as chocolate. Put this into plain darioles,
and steam them gently for fifteen minutes. When set,
let the custards get cold, turn them out, and serve with
a little cold caramel syrup poured over them.
Mince up two ounces of cold cooked fowls’ livers :
moisten with a gill of brown sauce and half one of
tomato puree, stir in two tablespoonfuls of
(3. 1.iver and ^ygp.boiled rice. Put the mixture into
rice scallops. 1 ,, , t-. ,
buttered scallop shells, dust Parmesan and
crust raspings over their surfaces, dilute that Avith
melted butter, and bake till of a nice brown colour.
Serve as hot as possible.
MENU XL.
^October or November.)
Fotage h. la garde de chasse.
Harengs frals farois.
T6te de veau au gratin.
Beignets de crfeme pralinee.
Biscuit k la Yarmouth.
Fifty dinners
1895Page 70 · 3 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
Put into a quart stewpan three ounces of flour, an ounce of sugar, and two large tablespoonfuls of grated sweet chocolate, a small pinch of salt, and a saltspoonful of vanilla essence. Mix well with three gills of cold milk, and keep stirring over the fire till boiling. When quite smooth take the pan off the fire, and stir in one by one three yolks of egg, when well mixed add the whites beaten to a stiff froth ; pour into a buttered paper-lined tin, and bake in a moderate oven for twenty minutes.
Mix about four ounces of minced cooked ham into a gill of strongly reduced brown sauce. Stir into this the yolk of an egg, and heat the mixture over the fire without boiling. Then empty it into a soup plate, let it get cold, and proceed as for Milanaise croquettes, Menu xiii.
6. Ham croquettes.
MENU XXXIX.
{September or October.)
Potage a la Reunion. Croquettes de homard a la militaire. Cdtelettes a la Catalans. Perdreaux.
Petits cremes au caramel. Coquilles a la Turque.
Thicken a pint and a half of good fish broth slightly with half an ounce of butter and half an ounce of flour ; stir in a well-pounded puree, composed of four ounces of cooked whiting, the yolks of two hard-boiled eggs, two fillets of anchovy, and a tablespoonful of cream. Season with salt, pepper, and a pinch of mace, boil, pass through the sieve, heat up, and finish with a tablespoonful of picked shrimps.
Line half a dozen patty-pans with a paste made of well-mixed warm puree of potatoes prepared as for duchesses, Menu xiv., leaving a hollow in the centre of each. Fill these with finely Lobster ^ minced lobster moistened with strongly ‘^lalnflitaire. reduced bechamel sauce, and cover the surfaces with potato, fixing the edges firmly. Let these get cold. When wanted, turn them out of the moulds, flour them, dip them in beaten egg, crumb them with fine crumbs, and fry a golden yellow in very hot fat. Serve with fried parsley.
t57
iS8
These cutlets are cooked in the same manner as Cdtelettes a la Nelson., Menu xviii., but the covering thick sauce is made of half a pint of thickly /a C^ata/ane. ^®duced white sauce, into which a tablespoonful of ham, one of minced mushroom, and one of grated Parmesan have been mixed.
4. Roast tartridges.
Roast the birds very carefully, in front of the fire of course, and serve them with bread-crumbs, gravy and almond sauce.
5. Cara7nel custards.
Boil and cool half a pint of milk ; turn this to a good custard with four whole eggs, sweeten with two ounces of sugar which have been turned to caramel by being heated over the fire till as brown as chocolate. Put this into plain darioles, and steam them gently for fifteen minutes. When set, let the custards get cold, turn them out, and serve with a little cold caramel syrup poured over them.
Mince up two ounces of cold cooked fowls’ livers : moisten with a gill of brown sauce and half one of tomato puree, stir in two tablespoonfuls of (3. 1.iver and ^ygp.boiled rice. Put the mixture into
rice scallops. 1 ,, , t-. ,
buttered scallop shells, dust Parmesan and crust raspings over their surfaces, dilute that Avith melted butter, and bake till of a nice brown colour. Serve as hot as possible.
MENU XL.
^October or November.)
Fotage h. la garde de chasse. Harengs frals farois.
T6te de veau au gratin. Beignets de crfeme pralinee. Biscuit k la Yarmouth.
Records on this page
Chocolate PuddingHam CroquettesCaramel Custards