Thus Salpicons may be Royal, Financier, Chasseur, Parisien,
Montglas, &c.; of whichever kind, however, Salpicons are
always incorporated with a vehicular sauce which is in accord-
ance with their constituents.
231—BATTER FOR VARIOUS FRITTERS
Put into a bowl one Ib. of sifted flour, one-quarter oz. of salt,
one tablespoonful of oil or melted butter, and the necessary
quantity of barely lukewarm water. If the batter is to be used at
once mix the ingredients by turning them over and over with-
out stirring with the spoon, for this would give the preparation an
elasticity which would prevent its adhering to immersed solids.
Should the batter be prepared beforehand, however, it may be
96 GUIDE TO MODERN COOKERY
stirred, since it loses its elasticity when left to stand any length
of time.
Before using it add the whites of two eggs whisked to a froth✪ Batter for Various Fritters.
232—BATTER FOR VEGETABLES (Salsify, Celery, &c.)
Put one lb. of sifted flour into a bowl with one-quarter oz. of
salt and two tablespoonfuls of oil or melted butter. Dilute with
one egg and the necessary quantity of cold water. Keep this
batter somewhat thin, do not stir it, and let it rest for a few
hours before using.
233—BATTER FOR FRUIT AND FLOWER FRITTERS
Put one lb. of flour into a bowl with one-quarter oz. of salt
and two tablespoonfuls of oil or melted butter. Dilute gradually
with one-quarter pint of beer and a little tepid water.
When about to use the batter mix therewith the whites of two
eggs✪ Batter for Fruit and Flower Fritters whisked to a froth.
N.B.—Keep this batter thin, if anything, and above all do
not stir overmuch.
234—BATTER FOR OVEN-GLAZED FRUIT FRITTERS
Mix one Ib. of flour with two tablespoonfuls of oil, a grain of
salt, two eggs (added one after the other), the necessary quantity
of water, and one oz. of sugar✪ Batter for Oven-Glazed Fruit Fritters. Keep this preparation in a luke-
warm place to let it ferment, and stir it with a wooden spoon be-
fore using it to immerse the solids.
Remarks.—Batter for fruit fritters may contain a few table-
spoonfuls of brandy, in which case an equal quantity of the water
must be suppressed.
235—PROVENCALE (preparation for stuffing
cutlets a la Provencale)
Put one pint of Béchamel into a vegetable-pan and reduce it
until it has become quite dense. Thicken it with the yolks of
four eggs, and finish it away from the fire with a crushed piece of
garlic as large as a pea, and one-quarter Ib. of grated cheese✪ Provençale (Preparation for Stuffing Cutlets a la Provencale).
CHAPTER X
LEADING CULINARY OPERATIONS
236—THE PREPARATION OF SOUPS
THE nutritious liquids known under the name of Soups are of
comparatively recent origin. Indeed, as they are now served,
they do not date any further back than the early years of the
nineteenth century.
The soups of old cookery were, really, complete dishes,
wherein the meats and vegetables used in their preparation were
assembled. They, moreover, suffered from the effects of the
general confusion which reigned in the menus of those days.
These menus seem to have depended in no wise, for their items,
upon the progressive satisfaction of the consumers’ appetites,
and a long procession of dishes was far more characteristic of the
meal than their judicious order and diversity.
In this respect, as in so many others, Caréme was the re-
former, and, if he were not, strictly speaking, the actual initiator
of the changes which ushered in our present methods, he cer-
tainly had a large share in the establishment of the new theories.
Page 59 · 4 recipe records on this page
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
Thus Salpicons may be Royal, Financier, Chasseur, Parisien, Montglas, &c.; of whichever kind, however, Salpicons are always incorporated with a vehicular sauce which is in accordance with their constituents.
231—BATTER FOR VARIOUS FRITTERS
Put into a bowl one Ib. of sifted flour, one-quarter oz. of salt, one tablespoonful of oil or melted butter, and the necessary quantity of barely lukewarm water. If the batter is to be used at once mix the ingredients by turning them over and over without stirring with the spoon, for this would give the preparation an elasticity which would prevent its adhering to immersed solids. Should the batter be prepared beforehand, however, it may be
stirred, since it loses its elasticity when left to stand any length of time. Before using it add the whites of two eggs whisked to a froth.
232—BATTER FOR VEGETABLES (Salsify, Celery, &c.)
Put one lb. of sifted flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute with one egg and the necessary quantity of cold water. Keep this batter somewhat thin, do not stir it, and let it rest for a few hours before using.
233—BATTER FOR FRUIT AND FLOWER FRITTERS
Put one lb. of flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute gradually with one-quarter pint of beer and a little tepid water.
When about to use the batter mix therewith the whites of two eggs whisked to a froth.
N.B.—Keep this batter thin, if anything, and above all do not stir overmuch.
234—BATTER FOR OVEN-GLAZED FRUIT FRITTERS
Mix one Ib. of flour with two tablespoonfuls of oil, a grain of salt, two eggs (added one after the other), the necessary quantity of water, and one oz. of sugar. Keep this preparation in a lukewarm place to let it ferment, and stir it with a wooden spoon before using it to immerse the solids.
Remarks.—Batter for fruit fritters may contain a few tablespoonfuls of brandy, in which case an equal quantity of the water must be suppressed.
235—PROVENCALE (preparation for stuffing cutlets a la Provencale)
Put one pint of Béchamel into a vegetable-pan and reduce it until it has become quite dense. Thicken it with the yolks of four eggs, and finish it away from the fire with a crushed piece of garlic as large as a pea, and one-quarter Ib. of grated cheese.
CHAPTER X
236—THE PREPARATION OF SOUPS
THE nutritious liquids known under the name of Soups are of comparatively recent origin. Indeed, as they are now served, they do not date any further back than the early years of the nineteenth century.
The soups of old cookery were, really, complete dishes, wherein the meats and vegetables used in their preparation were assembled. They, moreover, suffered from the effects of the general confusion which reigned in the menus of those days. These menus seem to have depended in no wise, for their items, upon the progressive satisfaction of the consumers’ appetites, and a long procession of dishes was far more characteristic of the meal than their judicious order and diversity.
In this respect, as in so many others, Caréme was the reformer, and, if he were not, strictly speaking, the actual initiator of the changes which ushered in our present methods, he certainly had a large share in the establishment of the new theories.
Records on this page
Batter for Various FrittersBatter for Fruit and Flower FrittersBatter for Oven-Glazed Fruit FrittersProvençale (Preparation for Stuffing Cutlets a la Provencale)