When cold, cut the
Choux (with a pair of scissors) on one side about two-thirds
through, the cut to be horizontal, a little above the middle ;
then, by raising the top a little, hollow out the cakes, and
fill them with the prepared cream. Arrange them tastefully
on a glass or fancy dish, dust caster sugar over them, and
serve.
(2) Put i pint of water in a saucepan with a piece of butter✪ Choux Pastry
the size of a walirat, a small grating of lemon-peel, 1 tea-
spoonful of sugar, and 1 pinch of salt ; boil these together,
then mix in 2 table-spoonfuls of flour, and stir till thick and
cooked. Leave the paste till cold, then work into it (one at
a time) sufficient eggs to make it thin enough to drop from a
spoon. Put a lump of lard into a deep frying-pan and make
it hot, but not quite boiling ; then with a spoon drop the paste
into it in lumps about the size of a fowl’s egg. When lightly
browned and well swollen, take the cakes out, drain them,
scoop out a little of the top of each to make a small hollow, and
leave them till cold. Whip some cream to a stiff froth, put
a small quantity in the hollow of each piece, arrange them in a
fancy dish, and serve.
Croquenbouclie of Petit Choux Gam is. — Put some Choux
paste in a biscuit-bag or paper funnel with the point cut off,
leaving a largish hole for the paste to come through ; squeeze it
out on to a buttered baking-sheet in pieces the size of a large
nut, flatten the tops, brush them over with egg, and bake. When
they are done, make a small hole in each, and fill it with apricot
jam. Boil some sugar to the crack, and line a plain mould
(previously oiled) with the Choux dipped in it. When cold, turn
the croquenbouclie out of the mould on to a dish with a
folded napkin on it, fill with vanilla whipped cream, and serve.
CHOW-CHOW. — The meaning of this term, whether
Chinese, or from whatever source it may have been
derived, is best defined as a blending together of various
kinds of foods in pieces. The nearest approach ive have
to it is the pickle called “ Piccalilli.”
(1) Cut two heads of white cabbage into small pieces,
and boil them until quite tender ; then take two heads of
cauliflower, cut them up, put them into a separate pan, and
boil ; also lqt. of small onions, £gall. of small tomatoes,
twelve small cucumbers, and six roots of celery chopped,
all cooked in separate pans. Then put 2galls. of vinegar,
4oz. each of ground mustard and mustard-seed, a small pot
of French mustard, 2oz. of turmeric, and loz. of cloves✪ Chow-Chow into
For details respecting Culinary Processes , Utensils , Sauces d‘C., referred to, see under their special heads.
383
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Chow-Chow — continued.
a pan, and place this over the fire ; when it comes to the
boil, mix all the vegetables together and pour the liquor
over them. Let it get cold, and then put into jars; cover
these over, and tie down.
Page 344 · 2 recipe records on this page
Presented as published in 1890. 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
When cold, cut the Choux (with a pair of scissors) on one side about two-thirds through, the cut to be horizontal, a little above the middle ; then, by raising the top a little, hollow out the cakes, and fill them with the prepared cream. Arrange them tastefully on a glass or fancy dish, dust caster sugar over them, and serve.
(2) Put i pint of water in a saucepan with a piece of butter the size of a walirat, a small grating of lemon-peel, 1 teaspoonful of sugar, and 1 pinch of salt ; boil these together, then mix in 2 table-spoonfuls of flour, and stir till thick and cooked. Leave the paste till cold, then work into it (one at a time) sufficient eggs to make it thin enough to drop from a spoon. Put a lump of lard into a deep frying-pan and make it hot, but not quite boiling ; then with a spoon drop the paste into it in lumps about the size of a fowl’s egg. When lightly browned and well swollen, take the cakes out, drain them, scoop out a little of the top of each to make a small hollow, and leave them till cold. Whip some cream to a stiff froth, put a small quantity in the hollow of each piece, arrange them in a fancy dish, and serve.
Croquenbouclie of Petit Choux Gam is. — Put some Choux paste in a biscuit-bag or paper funnel with the point cut off, leaving a largish hole for the paste to come through ; squeeze it out on to a buttered baking-sheet in pieces the size of a large nut, flatten the tops, brush them over with egg, and bake. When they are done, make a small hole in each, and fill it with apricot jam. Boil some sugar to the crack, and line a plain mould (previously oiled) with the Choux dipped in it. When cold, turn the croquenbouclie out of the mould on to a dish with a folded napkin on it, fill with vanilla whipped cream, and serve.
CHOW-CHOW. — The meaning of this term, whether
Chinese, or from whatever source it may have been
derived, is best defined as a blending together of various
kinds of foods in pieces. The nearest approach ive have to it is the pickle called “ Piccalilli.”
(1) Cut two heads of white cabbage into small pieces, and boil them until quite tender ; then take two heads of cauliflower, cut them up, put them into a separate pan, and boil ; also lqt. of small onions, £gall. of small tomatoes, twelve small cucumbers, and six roots of celery chopped, all cooked in separate pans. Then put 2galls. of vinegar, 4oz. each of ground mustard and mustard-seed, a small pot of French mustard, 2oz. of turmeric, and loz. of cloves into
For details respecting Culinary Processes , Utensils , Sauces d‘C., referred to, see under their special heads.
Chow-Chow — continued.
a pan, and place this over the fire ; when it comes to the boil, mix all the vegetables together and pour the liquor over them. Let it get cold, and then put into jars; cover these over, and tie down.
Records on this page
Choux PastryChow-Chow