Remarks.—In cookery it should be borne in mind that both
excellence and eatableness depend entirely upon a judicious use
and a rational blending of the aromatics, seasonings, and con-
diments. And, according as the latter have been used and
apportioned, their action will be either beneficial or injurious
to the health of the consumer.
In the matter of seasoning there can be no question of
approximation or half measures; the quantities must be exact,
allowing only of slight elasticity in respect of the various tastes
to be satisfied.
175—CLARIFIED BUTTER
A certain quantity of clarified butter should always be kept
ready and handy.
To prepare this butter, put one Ib. to melt in a saucepan
large enough to hold twice that amount. Place the saucepan
on the side of the fire, over moderate heat; remove all the scum
which rises to the surface, and, when the butter looks quite
clear and all foreign substances have dropped to the bottom,
put the liquid carefully away and strain it through muslin.
176—FAGGOTS (BOUQUETS GARNIS)
The name ‘‘faggot’’ is given to those little bunches of
aromatics which, when the contrary is not stated, are generally
composed (in order to weigh one ounce) of eight-tenths oz. of
ELEMENTARY PREPARATIONS 73
parsley stalks and roots, one-tenth oz. of bay leaves, and one-
tenth oz. of thyme. These various aromatics are put neatly
together so that no sprig of the one sticks out beyond the
others, and they are properly strung together.
177—CHERVIL
Chopped Chervil.—Clean the chervil and remove the stalks;
wash, dry it well while tossing it, then chop it finely and put
it aside on a plate in the cool, if it is not for immediate use.
Concassed Chervil.—Proceed as above, except that, instead
of chopping it, compress it between the fingers and slice it after
the manner of a chaff-cutter. Concassed and chopped chervil
are, if possible, only prepared at the last moment.
Chervil Pluches.—The pluches are greatly used in the
finishing off of soups. They are, practically, the serrated por-
tions only of the leaves, which are torn away in such a manner
as to show no trace of the veinings. They are immersed in
water, and at the last moment withdrawn, so as to be added,
raw, to either soups or boiling consommés.
178—RASPINGS
Golden raspings are obtained by pounding and passing
through a fine sieve bread-crusts which have been previously
well dried in the oven.
White raspings are similarly prepared, except that very dry,
white crumb is used.
179—PEELED, CHANNELLED, AND ZESTED LEMONS
Lemons are greatly used in cookery, as dish and comestible
garnish. When a whole lemon is used for marinades of fish,
for the ‘‘ blancs,’’ &c., it is well to peel it to the pulp, i.e., to
remove the peel and the whole of the underlying white. The
lemon is then cut into more or less large slices, according to
the use for which it is intended.
The rind of a lemon thus peeled may be cut into bits and
used in this form as the necessity arises. When cutting it up,
flatten the rind inside uppermost on the table, and, with a very,
sharp and flexible knife, remove all the white; then slice the
- remaining peel (which constitutes what is called zest) into strips
about one inch wide, and cut these laterally in fine julienne-
fashion.
Scald the resulting bits for five minutes, cool them, drain
them carefully, and put them aside until wanted. Sometimes,
instead of cutting julienne-fashion, the zest may be finely
chopped, but the rest of the process remains the same.
74 GUIDE TO MODERN COOKERY
Page 46
Presented as published in 1909. 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
Remarks.—In cookery it should be borne in mind that both excellence and eatableness depend entirely upon a judicious use and a rational blending of the aromatics, seasonings, and condiments. And, according as the latter have been used and apportioned, their action will be either beneficial or injurious to the health of the consumer.
In the matter of seasoning there can be no question of approximation or half measures; the quantities must be exact, allowing only of slight elasticity in respect of the various tastes to be satisfied.
175—CLARIFIED BUTTER
A certain quantity of clarified butter should always be kept ready and handy.
To prepare this butter, put one Ib. to melt in a saucepan large enough to hold twice that amount. Place the saucepan on the side of the fire, over moderate heat; remove all the scum which rises to the surface, and, when the butter looks quite clear and all foreign substances have dropped to the bottom, put the liquid carefully away and strain it through muslin.
176—FAGGOTS (BOUQUETS GARNIS)
The name ‘‘faggot’’ is given to those little bunches of aromatics which, when the contrary is not stated, are generally composed (in order to weigh one ounce) of eight-tenths oz. of
parsley stalks and roots, one-tenth oz. of bay leaves, and onetenth oz. of thyme. These various aromatics are put neatly together so that no sprig of the one sticks out beyond the others, and they are properly strung together.
177—CHERVIL
Chopped Chervil.—Clean the chervil and remove the stalks; wash, dry it well while tossing it, then chop it finely and put it aside on a plate in the cool, if it is not for immediate use.
Concassed Chervil.—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it after the manner of a chaff-cutter. Concassed and chopped chervil are, if possible, only prepared at the last moment.
Chervil Pluches.—The pluches are greatly used in the finishing off of soups. They are, practically, the serrated portions only of the leaves, which are torn away in such a manner as to show no trace of the veinings. They are immersed in water, and at the last moment withdrawn, so as to be added, raw, to either soups or boiling consommés.
178—RASPINGS
Golden raspings are obtained by pounding and passing through a fine sieve bread-crusts which have been previously well dried in the oven.
White raspings are similarly prepared, except that very dry, white crumb is used.
179—PEELED, CHANNELLED, AND ZESTED LEMONS
Lemons are greatly used in cookery, as dish and comestible garnish. When a whole lemon is used for marinades of fish, for the ‘‘ blancs,’’ &c., it is well to peel it to the pulp, i.e., to remove the peel and the whole of the underlying white. The lemon is then cut into more or less large slices, according to the use for which it is intended.
The rind of a lemon thus peeled may be cut into bits and used in this form as the necessity arises. When cutting it up, flatten the rind inside uppermost on the table, and, with a very, sharp and flexible knife, remove all the white; then slice the - remaining peel (which constitutes what is called zest) into strips about one inch wide, and cut these laterally in fine juliennefashion.
Scald the resulting bits for five minutes, cool them, drain them carefully, and put them aside until wanted. Sometimes, instead of cutting julienne-fashion, the zest may be finely chopped, but the rest of the process remains the same.