meat, season, simmer, and pass through a hair sieve,
add the strips of meat, and serve.
Cook a chicken turbot as described for haddock,
page 71. Place the two fillets when cooked under a
weight, when cold spread over the surface
of the under fillet a layer of minced mush- 2- Chukm
, , , , turbot ~mth
room and parsley, lay the upper fillet over herbes.
it, mask with a sauce made as in the recipe
alluded to, and set in the oven till thoroughly hot,
when serve.
Having soaked, trimmed, and blanched the sweet-
breads, lard them alternately with bacon and
cooked ham, braise as described for the 3- Siveep
' . , breads a la
tournecios., page 0, and serve m the same Therise.
manner.
179
i8o
FIFTY DINNERS.
Take the breasts of the teal off whole and set them
aside. Break up the rest of the birds and make a
strong broth with the assistance of meat
glaze, vegetables, and aromatic seasoning.
Strain this and turn it to a brown sauce,
flavouring it with orange-juice and red wine. Grill the
breasts over a clear fire, and serve with the sauce and
crisply fried potato chips.
A border mould of rice, masked with apricot glaze,
page 50, garnished with quarters of the
diluted with the glaze also, and
served hot.
Out of the paste given at page 78, rolled a quarter
of an inch thick, stamp out half a dozen biscuits the
size of a five-shilling piece. Bake them in
a gentle oven, and when ready lay over
each crossed fillets of anchovy heated in a
little melted glaze. Serve at once.
6. Sicilian
biscuits✪ Sicilian Biscuits.
MENU L.
( Winter.)
Potage aux hultres.
Soles frites.
“ Hashed hare.”
Poulet k la casserole.
Compote de marrons.
Tartelettes la sardine.
Prepare the oysters as explained at page 52,
and in all other respects follow the recipe
given for mussel soup, page 134.
It is often easier to cut a sole into two-inch pieces
crosswise for frying than to cook it whole. These
should be floured, egged, and rolled in
finely sifted crumbs twice with a good rest
for drying between each crumbing. Fry
the pieces one after another in boiling fat, drain, dry,
dust over with salt, and serve on a hot napkin with
lemon, brown bread and butter, and bcurrc fondtt^
page 90.
Take the meat off a cold roast hare, and marinade
the pieces in the sauce made for the hash for at least
three hours. This should be made with a
broth extracted from the bones and trim-
mings of the hare, flavoured with red wine, cherries.
lemon-juice, and red currant jelly. Serve
garnished with preserved cherries.
181
i82
FIFTY DINNERS.
Cook the fowl exactly as described for faisan a la
casserole.^ Menu xii., serve with bread sauce
de terre sautees, a winter
casserole, salad accompanying like that given at
page lo.
Peel, scald, and prepare the chestnuts as in the
recipe for creme dc marrons^ page 112, add a liqueur-
glass of kirsch to the syrup, and simmer
Sluts, stopping before the nuts
become crumbly ; then take them out
carefully, lay them on a glass dish, put such of the
syrup as may remain into a stewpan, making the
quantity up to half a pint rvith water and two table-
spoonfuls of apricot jam ; add another liqueur-glass of
kirsch and simmer all for ten minutes, then strain the
syrup off over the chestnuts, cool the dish in a very
cold larder and serve with whipped cream.
Prepare tartelette cases as for tartclettcs a la Norve-
gicnney page 78. Heat them in the oven when
Fifty dinners
1895Page 78 · 1 recipe record 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
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meat, season, simmer, and pass through a hair sieve,
add the strips of meat, and serve.
Cook a chicken turbot as described for haddock,
page 71. Place the two fillets when cooked under a
weight, when cold spread over the surface
of the under fillet a layer of minced mush- 2- Chukm
, , , , turbot ~mth
room and parsley, lay the upper fillet over herbes.
it, mask with a sauce made as in the recipe
alluded to, and set in the oven till thoroughly hot,
when serve.
Having soaked, trimmed, and blanched the sweet-
breads, lard them alternately with bacon and
cooked ham, braise as described for the 3- Siveep
' . , breads a la
tournecios., page 0, and serve m the same Therise.
manner.
179
i8o
FIFTY DINNERS.
Take the breasts of the teal off whole and set them
aside. Break up the rest of the birds and make a
strong broth with the assistance of meat
glaze, vegetables, and aromatic seasoning.
Strain this and turn it to a brown sauce,
flavouring it with orange-juice and red wine. Grill the
breasts over a clear fire, and serve with the sauce and
crisply fried potato chips.
A border mould of rice, masked with apricot glaze,
page 50, garnished with quarters of the
diluted with the glaze also, and
served hot.
Out of the paste given at page 78, rolled a quarter
of an inch thick, stamp out half a dozen biscuits the
size of a five-shilling piece. Bake them in
a gentle oven, and when ready lay over
each crossed fillets of anchovy heated in a
little melted glaze. Serve at once.
6. Sicilian
biscuits.
MENU L.
( Winter.)
Potage aux hultres.
Soles frites.
“ Hashed hare.”
Poulet k la casserole.
Compote de marrons.
Tartelettes la sardine.
Prepare the oysters as explained at page 52,
and in all other respects follow the recipe
given for mussel soup, page 134.
It is often easier to cut a sole into two-inch pieces
crosswise for frying than to cook it whole. These
should be floured, egged, and rolled in
finely sifted crumbs twice with a good rest
for drying between each crumbing. Fry
the pieces one after another in boiling fat, drain, dry,
dust over with salt, and serve on a hot napkin with
lemon, brown bread and butter, and bcurrc fondtt^
page 90.
Take the meat off a cold roast hare, and marinade
the pieces in the sauce made for the hash for at least
three hours. This should be made with a
broth extracted from the bones and trim-
mings of the hare, flavoured with red wine, cherries.
lemon-juice, and red currant jelly. Serve
garnished with preserved cherries.
181
i82
FIFTY DINNERS.
Cook the fowl exactly as described for faisan a la
casserole.^ Menu xii., serve with bread sauce
de terre sautees, a winter
casserole, salad accompanying like that given at
page lo.
Peel, scald, and prepare the chestnuts as in the
recipe for creme dc marrons^ page 112, add a liqueur-
glass of kirsch to the syrup, and simmer
Sluts, stopping before the nuts
become crumbly ; then take them out
carefully, lay them on a glass dish, put such of the
syrup as may remain into a stewpan, making the
quantity up to half a pint rvith water and two table-
spoonfuls of apricot jam ; add another liqueur-glass of
kirsch and simmer all for ten minutes, then strain the
syrup off over the chestnuts, cool the dish in a very
cold larder and serve with whipped cream.
Prepare tartelette cases as for tartclettcs a la Norve-
gicnney page 78. Heat them in the oven when