The encyclopædia of practical cookery

For chopping suet, a chopper such as Fig. 463 is generally preferred, these partaking of numerous varieties in shape and style of handle, but resembling each other in action. In size they vary greatly, some being so large as to require both hands to work. For chopping on a large scale, such as meat for sausages, or vegetables for soups, Fig. 464. American Meat- and Vegetable-chopper (Starkett’s Patent). a machine such as Starkett’s chopper is found to be most valuable. The meat or vegetables are placed in the cylindrical vessel, and upon turning a handle the chopper goes up and down with great rapidity, and the cylinder rotates at the same time, thus bringing all the contents under the chopper with consummate regularity. See also Cleavers, Mincing, &c. CHOUCROUTE. — This is the French term for German sour-crout {saver-kraut), of which it is an evident corruption. Larousse, the French etymologist, says : “ This word owes its origin to the inclination displayed in all languages, but more especially the French, to adopt unknown words to those which are known. Of sauer (soui') we have made cliou (cabbage), and of kraut (a cabbage) we have made croute (a crust).” See Sourcrout. CHOUX.— This French term should properly signify “ cabbages,” but by some extraordinary etymological freak it has become familiar in first-class kitchens as the name of a paste (pdte-d-clion), from which some very dainty little cakes can be manufactured. The following receipts for making this paste are those generally used by Continental pastrycooks, and may therefore be considered as standards, from which certain little varieties for special purposes have been advocated. Choux Paste (Pate-A-chou). — (1) Put jib. of butter in a stewpan with 2oz. of caster sugar, a pinch of salt, £ pint of water, and a little finely-grated lemon-peel, and stir it over the fire till it begins to boil ; then sift in 4oz. of flour, and continue stirring till it forms a very stiff paste. Take it off the fire, and leave till cold. Break two or three eggs, one at a time, in with the paste, and beat it together till the paste is soft and will fall easily from the spoon. It is then ready for use. (2) Into a saucepan put 1 pint of new milk and 2oz. of butter, and set it on the stove, stirring slightly with a wooden spoon ; when the milk boils, sift in ilb. of fine flour, and stir briskly for at least two minutes. Remove the pan to a table, break in one egg, and mix sharply for two minutes ; break in a second egg, mixing sharply again, and repeat with a third and a fourth, when the Choux paste is ready for use. Care must be taken in mixing these pastes not to make them thicker than a stiff batter. The following l are a few adaptations : Choux with Caramel.— Put lib. of butter in a saucepan j with 1 pint of water and 1 saltspoonful of salt, place it over the fire until boiling, then move it to the side, where it may just simmer, and stir in gradually sufficient flour to make a thick, smooth paste. Put the saucepan over the fire, | stir three or four minutes longer, then take it off and let the paste cool. Flavour the paste with rose-water, or any other I flavouring preferred, then mix in slowly five well-beaten eggs. Sauces, dec., referred to, see under their special heads. Choux — continued. Choux — continued.