COLLOPS.— The origin of this word is doubtful, but the meaning of it in kitchen parlance is understood to be small slices of meat. The term is used frequently throughout this Encyclopaedia with a general significa- tion, but in the following receipts it has a special application. Bub the bottom of a stewpan with butter, lay in some very thin slices of meat, with some pepper, salt, an onion, and an apple (both chopped fine), close the lid, and let the meat stew gently till it is very tender. Serve as hot as possible. Russian Collops. — Put loz. of butter into a saucepan with 2 table-spoonfuls of flour, stir it well over the fire, and pour in four beaten eggs aid 1 teacupful of cream. Season the mixture with salt✪ Russian Collops, stir it with a wooden spoon until on the point of boiling, when it should be taken off immediately or the eggs will curdle. Melt fib. of butter in a frying- pan, pour in some of the mixture, and fry it until lightly browned on both sides. When all has been fried in this way, cut each cake into halves, trim these into equal-sized oblong-shaped pieces, cover each piece with quenelle force- meat, and roll them round, moistening the edges to make them stick. Dip in beaten egg, coat thickly with breadcrumbs, and fry in boiling butter until browned. Drain the Collops, put them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. COLOURINGS. — The success of tbe confectioner depends in a great measure upon the free use of bright colours and their artistic arrangement. The cook also, in a minor degree, avails himself occasionally of their services, but more especially as a “ browning ” for gravies, or such like, and then he is wont to combine a rich brown colour with savoury flavours. In the preparation of sweet entremets and other combinations in which sugar holds a prominent place, it is imperative that the colours used should be harmless to the individuals by whom they are swallowed. But, unhappily, it does not always follow that colours prepared for the confectioner’s use are harmless; indeed, so little regard appears to have been paid by colour manufacturers to the quality of the ingredients used, that the public have become exceed- ingly suspicious of bright colours, especially green and blue, and not without good cause, as shown by the reports of experienced analysts. For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 427 Colourings — continued. The three most important colours to produce are the three primaries — red, blue, and yellow ; because a com- bination of red and blue gives purple ; blue and yellow, green; and yellow and red, orange (see Fig. 508); and YELLOW Fig. 50S. Plan or Combining Colours.

AI-modernized reading of the original text

COLLOPS.— The origin of this word is doubtful, but the meaning of it in kitchen parlance is understood to be small slices of meat. The term is used frequently throughout this Encyclopaedia with a general signification, but in the following receipts it has a special application. Rub the bottom of a stewpan with butter, lay in some very thin slices of meat, with some pepper, salt, an onion, and an apple (both chopped fine), close the lid, and let the meat stew gently till it is very tender. Serve as hot as possible. Russian Collops. — Put loz. of butter into a saucepan with 2 table-spoonfuls of flour, stir it well over the fire, and pour in four beaten eggs aid 1 teacupful of cream. Season the mixture with salt, stir it with a wooden spoon until on the point of boiling, when it should be taken off immediately or the eggs will curdle. Melt fib. of butter in a fryingpan, pour in some of the mixture, and fry it until lightly browned on both sides. When all has been fried in this way, cut each cake into halves, trim these into equal-sized oblong-shaped pieces, cover each piece with quenelle forcemeat, and roll them round, moistening the edges to make them stick. Dip in beaten egg, coat thickly with breadcrumbs, and fry in boiling butter until browned. Drain the Collops, put them on a hot dish over which has been spread a folded napkin or an ornamental dish-paper, garnish with fried parsley, and serve. COLOURINGS. — The Success of the confectioner depends in a great measure upon the free use of bright colours and their artistic arrangement. The cook also, in a minor degree, avails himself occasionally of their services, but more especially as a “ browning ” for gravies, or such like, and then he is wont to combine a rich brown colour with savoury flavours. In the preparation of sweet entremets and other combinations in which sugar holds a prominent place, it is imperative that the colours used should be harmless to the individuals by whom they are swallowed. But, unhappily, it does not always follow that colours prepared for the confectioner’s use are harmless; indeed, so little regard appears to have been paid by colour manufacturers to the quality of the ingredients used, that the public have become exceedingly suspicious of bright colours, especially green and blue, and not without good cause, as shown by the reports of experienced analysts. For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads. Colourings — continued. The three most important colours to produce are the three primaries — red, blue, and yellow ; because a combination of red and blue gives purple ; blue and yellow, green; and yellow and red, orange (see Fig. 508); and YELLOW Fig. 50S. Plan or Combining Colours.

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Russian Collops

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