Make a pint of apricot syrup with three gills of
water, one gill of apricot jam, and a liqueur-glass of
rum, stir in an ounce and a quarter of
moistened gelatine✪ Apricot Syrup with Fresh Fruit, strain when dissolved,
and putting a border mould on ice, proceed
to set layers of fresh fruit in the syrup —
strawberries, cherries, &c. — serve with whipped cream.
6. Char-
treuse of
fruit.
Make the omelette mixture given at page 63, omit-
ting the sugar and rum, and substituting a seasoning of
salt, and three tablespoonfuls of grated
hnulette^^^ Gruy^re. Cook in the same manner, and
serve with a dusting of grated Gruybre.
MENU XLVIII.
{June or July — Vegetarian.)
Pur^e Saint Marceau.
Fausses blanchallles.
Ragotlt k la printanifere.
Fonds d’artlchauts ^ la Morny.
Salade k la gel^e.
Tarte aux pfiches.
Canapes aux tomateB.
Make a puree of green peas in the manner
explained at page 87 ; serve garnished with
separately cooked lettuce shredded, and a
fine Julienne of boiled leeks, with croutons
of fried bread.
Cut out of a vegetable marrow as many little fillets
the size of medium whitebait as you can, roll them in
the same way in flour, page 17, let this dry
thoroughly, then plunge them into boiling
fat, and finish as in the case of real white-
bait, serving with the same accompaniments.
Trim three dozen fillets each of turnip, carrot, and
cucumber, as for Gendarme garnish, Menu xlv., and
cook them in the same manner, putting in
the carrots first, then the turnips, lastly the
cucumber : stew gently in butter. Make
a brown sauce with a pint of vegetable cuisson tinted
with caramel, put the fried vegetables into this, heat
up, and serve with crofites of fried bread.
U
I. Green pea
sotip in Saint
AParceatt
style.
77
1 7 8 FI FT y DINNERS.
Prepare the artichoke bottoms after trimming by
gentle braising in milk, then cool, turn the milk to a
white sauce afterwards, boiling up with it
‘tkiMorny Ounces of minced mushrooms ; strain,
and reduce this sauce till it coats the spoon,
now arrange the artichoke bottoms in a legumiere., fill
their cavities with minced cooked mushrooms and
truffle, mask over with the sauce, shake a film of
grated Parmesan over all, and heat in the oven till
hot enough to serve.
This is a mixed cooked vegetable salad, set in a
border of aspic jelly (made with vegetable
stock) and served Avith mayonnaise sauce as
cold as possible.
The peach tart will be all the better if the fruit be
marinaded in a little maraschino, and when packed,
diluted with a gill of apricot syrup flavoured
with maraschino. In other respects proceed
as usual, piling the fruit high dome-wise in
the dish and covering with puff pastry✪ Peach Tart. Serve cold
with ice cream.
6. Peach
tart.
Cook half a pound of tomatoes as described at page
37, and after passing them through the hair sieve
put them into a stewpan over a low fire,
thickening them to the consistency of thick
batter with grated Parmesan, spread this
over very hot fried squares of bread, dust over with
grated Parmesan and serve.
MENU XLIX.
(Autumn.')
Potage Royal-faubonne.
Turbotin aux fines herbes
Rls de veau la Therfese.
Sarcelles.
Riz a la Conde.
Biscuits a la Sicilienne.
Cut a couple of dozen Julienne-like strips of meat
from the breast of a cold pheasant, pound the rest of
the pickings in a mortar, and use skin and
bones for a game-flavoured broth. Thicken
the last when ready, adding the puree of
Fifty dinners
1895Page 77 · 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
Make a pint of apricot syrup with three gills of water, one gill of apricot jam, and a liqueur-glass of rum, stir in an ounce and a quarter of moistened gelatine, strain when dissolved, and putting a border mould on ice, proceed to set layers of fresh fruit in the syrup — strawberries, cherries, &c. — serve with whipped cream.
6. Chartreuse of fruit.
Make the omelette mixture given at page 63, omitting the sugar and rum, and substituting a seasoning of salt, and three tablespoonfuls of grated Gruyère. Cook in the same manner, and serve with a dusting of grated Gruyère.
MENU XLVIII.
{June or July — Vegetarian.)
Purée Saint Marceau. Fausses blanchailles. Ragout à la printanière. Fonds d'artichauts à la Mornay. Salade à la gelée.
Tarte aux pêches. Canapes aux tomates.
Make a puree of green peas in the manner explained at page 87 ; serve garnished with separately cooked lettuce shredded, and a fine Julienne of boiled leeks, with croutons of fried bread.
Cut out of a vegetable marrow as many little fillets the size of medium whitebait as you can, roll them in the same way in flour, page 17, let this dry thoroughly, then plunge them into boiling fat, and finish as in the case of real whitebait, serving with the same accompaniments.
Trim three dozen fillets each of turnip, carrot, and cucumber, as for Gendarme garnish, Menu xlv., and cook them in the same manner, putting in the carrots first, then the turnips, lastly the cucumber : stew gently in butter. Make a brown sauce with a pint of vegetable cuisson tinted with caramel, put the fried vegetables into this, heat up, and serve with crofites of fried bread.
U
I. Green pea soup in Saint Marceau style.
Prepare the artichoke bottoms after trimming by gentle braising in milk, then cool, turn the milk to a white sauce afterwards, boiling up with it ‘à la Mornay, 2 ouncesof minced mushrooms ; strain,
and reduce this sauce till it coats the spoon, now arrange the artichoke bottoms in a légumière., fill their cavities with minced cooked mushrooms and truffle, mask over with the sauce, shake a film of grated Parmesan over all, and heat in the oven till hot enough to serve.
This is a mixed cooked vegetable salad, set in a border of aspic jelly (made with vegetable stock) and served with mayonnaise sauce as cold as possible.
The peach tart will be all the better if the fruit be marinaded in a little maraschino, and when packed, diluted with a gill of apricot syrup flavoured with maraschino. In other respects proceed as usual, piling the fruit high dome-wise in the dish and covering with puff pastry. Serve cold with ice cream.
6. Peach tart.
Cook half a pound of tomatoes as described at page 37, and after passing them through the hair sieve put them into a stewpan over a low fire, thickening them to the consistency of thick batter with grated Parmesan, spread this over very hot fried squares of bread, dust over with grated Parmesan and serve.
MENU XLIX.
(Autumn.')
Potage Royal-faubonne. Turbotin aux fines herbes Rls de veau la Therfese. Sarcelles.
Riz a la Conde. Biscuits a la Sicilienne.
Cut a couple of dozen Julienne-like strips of meat
from the breast of a cold pheasant, pound the rest of
the pickings in a mortar, and use skin and
bones for a game-flavoured broth. Thicken
the last when ready, adding the puree of
Records on this page
Apricot Syrup with Fresh FruitPeach Tart