It will be found advantageous before roasting to
bone the loin, and stuff it with properly
made duck stuffing. Garnish with well-
cooked savoy cabbage, pressed, and cut
into neat squares ; and serve with clear brown gravy.
Sauce Suedoise is made in this way : — Weigh four
ounces of uncooked apples after paring and trimming.
Cut them up and simmer them in enough
chablis to cover them till tender, reducing
the whole of the wine in the process.
Pass the apples through the sieve and put the puree
into a bowl, let it get cold, adding an equal quantity
of finely grated horseradish ; to this add a gill of
mayonnaise sauce✪ Sauce Suedoise, mix thoroughly and serve.
Cut four large apples in quarters, peel, and core
them. Blanch them for a minute in boiling water,
drain, and lay them on a buttered saute-
pan, moisten them with a gill of plain
syrup, and squeeze a lemon over them.
Cover the pan, and cook the apples very gently
over a low fire without doing them to a pulp.
Then arrange them on a dish, add a liqueur-glass of
rum to the syrup in the saute-'^'eax and two tablespoon-
fuls of apricot jam, boil up, and pour this over the
apples. Good either cold or hot with rice if liked.
FIFTY DINNERS.
1 66
Make a mince of game as described for game toast
in Menu xxxi., lay teaspoonfuls of this on rounds
of paste made in the manner described
^foTcUes. 78). The rounds should be about
two and a half inches in diameter and
rolled quite thin : fold the paste over, wet the edges,
pinch them together, and fry the cocked-hat-shaped
rissolettes in very hot fat, drain when they turn a
golden colour, dry, and dish on a hot napkin.
MENU XLIII.
(January or February.)
Potage 4 la Conti.
Hultres gratinees.
Fricandeau aux chonx de Bruxelles.
Celeri k la moelle.
Cr^me aux pommes.
Fondue a la Savarin.
Into a pint and a half of good game broth, made
from scraps and bones, stir three gills of
red lentil puree till boiling, then simmer i- Red lentil
very slowly for an hour. Serve garnished ^Conti. ^
with boiled celery leaves, and croutons.
Prepare two dozen sauce oysters, as explained at
page 52, and cut each into four pieces. Make a good
gill and a half of sauce with the oyster liquid
and broth, thickened and enriched with
a dessert-spoonful of cream : put the oysters
into this, and pour it into a buttered legumiere.^ adding
two ounces of chopped cooked mushrooms, strew the
surface over with raspings, heat gently in the oven
and serve, brown bread and butter and lemon accom-
panying.
A nice piece of the fillet or cushion of veal should
be chosen for this. Lard and cook it in _ .
3- Frtcan-
the manner given for the steak, page 42, ,teau with
and serve in the same way, surrounded by Brussels
well-boiled Brussels sprouts. sprouts.
167
FIFTY DINNERS.
1 68
Cook two or three heads of celery as in Menu xxii.,
using broth instead of milk. Thicken the cm'sson
with ro7ix, tint it brown with caramel, and
Stewed ^ add an ounce of glaze✪ Red Lentil Potage to it. Dish the
‘^beef^vmrrow. celery with some of the sauce poured over
it, and six little tartelettes round it, made
as given at page 78, filled with beef marrow, which
should be prepared as for marrow toast, page 91,
moistened with a few spoonfuls of the broth and
served as hot as possible.
Prepare six apples as in Menu xlii., keeping them
firm and flavouring the syrup with rum.
5. Apple Let them get cold, and with them make a
Fifty dinners
1895Page 73 · 4 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
It will be found advantageous before roasting to bone the loin, and stuff it with properly made duck stuffing. Garnish with wellcooked savoy cabbage, pressed, and cut into neat squares ; and serve with clear brown gravy.
Sauce Suedoise is made in this way : — Weigh four ounces of uncooked apples after paring and trimming. Cut them up and simmer them in enough chablis to cover them till tender, reducing the whole of the wine in the process.
Pass the apples through the sieve and put the puree into a bowl, let it get cold, adding an equal quantity of finely grated horseradish ; to this add a gill of mayonnaise sauce, mix thoroughly and serve.
Cut four large apples in quarters, peel, and core them. Blanch them for a minute in boiling water, drain, and lay them on a buttered sautepan, moisten them with a gill of plain syrup, and squeeze a lemon over them.
Cover the pan, and cook the apples very gently over a low fire without doing them to a pulp. Then arrange them on a dish, add a liqueur-glass of rum to the syrup in the saute-pan and two tablespoonfuls of apricot jam, boil up, and pour this over the apples. Good either cold or hot with rice if liked.
1 66
Make a mince of game as described for game toast in Menu xxxi., lay teaspoonfuls of this on rounds of paste made in the manner described ^foTcUes. 78). The rounds should be about
two and a half inches in diameter and rolled quite thin : fold the paste over, wet the edges, pinch them together, and fry the cocked-hat-shaped rissolettes in very hot fat, drain when they turn a golden colour, dry, and dish on a hot napkin.
MENU XLIII.
(January or February.)
Potage 4 la Conti.
Hultres gratinees.
Fricandeau aux chonx de Bruxelles. Celeri k la moelle.
Cr^me aux pommes.
Fondue a la Savarin.
Into a pint and a half of good game broth, made from scraps and bones, stir three gills of red lentil puree till boiling, then simmer i- Red lentil very slowly for an hour. Serve garnished ^Conti. ^ with boiled celery leaves, and croutons.
Prepare two dozen sauce oysters, as explained at page 52, and cut each into four pieces. Make a good gill and a half of sauce with the oyster liquid and broth, thickened and enriched with a dessert-spoonful of cream : put the oysters into this, and pour it into a buttered legumiere, adding two ounces of chopped cooked mushrooms, strew the surface over with raspings, heat gently in the oven and serve, brown bread and butter and lemon accompanying.
A nice piece of the fillet or cushion of veal should
be chosen for this. Lard and cook it in _ .
3- Frtcanthe manner given for the steak, page 42, ,teau with and serve in the same way, surrounded by Brussels well-boiled Brussels sprouts. sprouts.
1 68
Cook two or three heads of celery as in Menu xxii., using broth instead of milk. Thicken the consomme with roux, tint it brown with caramel, and Stewed ^ add an ounce of glaze to it. Dish the ‘^beef^vmrrow. celery with some of the sauce poured over it, and six little tartelettes round it, made as given at page 78, filled with beef marrow, which should be prepared as for marrow toast, page 91, moistened with a few spoonfuls of the broth and served as hot as possible.
Prepare six apples as in Menu xlii., keeping them firm and flavouring the syrup with rum.
5. Apple Let them get cold, and with them make a
Records on this page
Sauce SuedoiseSuedoiseRed Lentil PotageOyster Sauce