Method. — Beat the eggs up thoroughly, first removing the
white speck ; add the Plasmon stock and seasoning, and mix
them thoroughly; melt the butter in a pan (enamelled for
preference), pour in the mixture, and stir carefully until it
thickens. Heap this mixture in the patty-cases, garnish with
parsley, and serve hot.
SAVOURY MOULD.
99. Balls. — Ingredients: 2 eggs, hard-boiled ; 2 tablespoon-
fuls anchovy paste ; 2 tablespoonfuls cheese , grated ; 2 teaspoonfuls
Plasmon, dry ; 6 capers ; a little cayenne ; a little cucumber or
olives.
4S
Method. — Pound the yolks, anchovy, and capers together ;
add cheese, cayenne, and Plasmon. Mix well, form into small
marbles. Line Dariole moulds with aspic jelly ; decorate with
white of egg and olives or cucumbers, fill with balls and jelly
in layers.
100. Aspic Jelly. — Ingredients: i oz. gelatine; i bay-leaf;
i pint milk; io peppercorns ; i tablespoonful vinegar; | tea-
spoonful salt ; i tablespoonful Tarragona vinegar; rind of
\ lemon cut thinly ; juice of \ lemon ; white and shell of i egg✪ Aspic Jelly.
Method.— Place all the ingredients in a saucepan, add the
white of egg well beaten, and shell and whisk all in the
saucepan ; bring to the boil, and boil 3 minutes slowly ; stand
5 minutes, and strain through towel and sieve.
101. MACARONI FRITTERS. — Ingredients : 4 oz. maca-
roni; 2 oz. Plasmon; 2 oz. semolina ; 1 teaspoonful Marmite
extract ; 2 oz. butter. Seasoning: Thyme, parsley, onion, celery,
salt, cayenne✪ Macaroni Fritters.
Method. — Boil the macaroni until tender in two pints of
water ; strain, mix the semolina and Plasmon in the macaroni
water (one pint), add the butter, Marmite, and the other sea-
soiling, stir over heat till the semolina is smooth, then stir in the
macaroni, and set to cool. Next shape into corks 01 cutlets,
egg-and-breadcrumb them, and fry in oil, fat, or buttei.
“Food and Cookery,” September, 1903.
102. PLASMON CHEESE SOUFFLES (Cold).— Ingre-
dients : 3 teaspoonfuls Plasmon powder; 1 gill aspic (tawny
jelly) ; -» oz. grated cheese ( Gruyere and Parmesan) ; g teaspoon-
ful mixed mustard; i£ gills cream; paprika or cayenne pepper✪ Plasmon Cheese Souffles (Cold).
Method. — Dissolve the Plasmon in a little tepid water and
stir into a light batter. Dissolve the aspic and add to it the
grated cheese ; add the Plasmon and stir or whisk over the ice
for a few minutes (till almost cold). Whip the cream and stir
this in last with the mustard and seasoning. Fill up some
ramikin cases and place them on the ice. .
To improve the appearance of this dish, a thin layer of aspi
should be run over the surface of the souffles and a sprig o
chervil on top. — “Food and Cookery,” September, 1903.
49
PART V — CAKES, BISCUITS, AND
BREAD.
103. PLASMON SPECIAL ORNAMENTAL CAKE.—
Ingredients: i lb. butter; i lb. castor sugar; 6 oz. flour;
2 oz. Plasmon ; 3 eggs ; 5 lb. almond paste. ✪ Plasmon Special Ornamental Cake
Page 23 · 5 recipe records on this page
Presented as published in 1904. 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
Method. — Beat the eggs up thoroughly, first removing the white speck ; add the Plasmon stock and seasoning, and mix them thoroughly; melt the butter in a pan (enamelled for preference), pour in the mixture, and stir carefully until it thickens. Heap this mixture in the patty-cases, garnish with parsley, and serve hot.
SAVOURY MOULD.
99. Balls. — Ingredients: 2 eggs, hard-boiled ; 2 tablespoonfuls anchovy paste ; 2 tablespoonfuls cheese , grated ; 2 teaspoonfuls Plasmon, dry ; 6 capers ; a little cayenne ; a little cucumber or olives.
4S
Method. — Pound the yolks, anchovy, and capers together ; add cheese, cayenne, and Plasmon. Mix well, form into small marbles. Line Dariole moulds with aspic jelly ; decorate with white of egg and olives or cucumbers, fill with balls and jelly in layers.
100. Aspic Jelly. — Ingredients: i oz. gelatine; i bay-leaf; i pint milk; io peppercorns ; i tablespoonful vinegar; | teaspoonful salt ; i tablespoonful Tarragona vinegar; rind of \ lemon cut thinly ; juice of \ lemon ; white and shell of i egg.
Method.— Place all the ingredients in a saucepan, add the white of egg well beaten, and shell and whisk all in the saucepan ; bring to the boil, and boil 3 minutes slowly ; stand 5 minutes, and strain through towel and sieve.
101. MACARONI FRITTERS. — Ingredients : 4 oz. macaroni; 2 oz. Plasmon; 2 oz. semolina ; 1 teaspoonful Marmite extract ; 2 oz. butter. Seasoning: Thyme, parsley, onion, celery, salt, cayenne.
Method. — Boil the macaroni until tender in two pints of water ; strain, mix the semolina and Plasmon in the macaroni water (one pint), add the butter, Marmite, and the other seasoiling, stir over heat till the semolina is smooth, then stir in the macaroni, and set to cool. Next shape into corks or cutlets, egg-and-breadcrumb them, and fry in oil, fat, or buttei. “Food and Cookery,” September, 1903.
102. PLASMON CHEESE SOUFFLES (Cold).— Ingredients : 3 teaspoonfuls Plasmon powder; 1 gill aspic (tawny jelly) ; -» oz. grated cheese ( Gruyere and Parmesan) ; g teaspoonful mixed mustard; i£ gills cream; paprika or cayenne pepper.
Method. — Dissolve the Plasmon in a little tepid water and stir into a light batter. Dissolve the aspic and add to it the grated cheese ; add the Plasmon and stir or whisk over the ice for a few minutes (till almost cold). Whip the cream and stir this in last with the mustard and seasoning. Fill up some ramikin cases and place them on the ice. .
To improve the appearance of this dish, a thin layer of aspic should be run over the surface of the souffles and a sprig o chervil on top. — “Food and Cookery,” September, 1903.
PART V — CAKES, BISCUITS, AND
BREAD.
103. PLASMON SPECIAL ORNAMENTAL CAKE.—
Ingredients: i lb. butter; i lb. castor sugar; 6 oz. flour; 2 oz. Plasmon ; 3 eggs ; 5 lb. almond paste.
Records on this page
Aspic JellySavory Mould BallsMacaroni FrittersPlasmon Cheese Souffles (Cold)Plasmon Special Ornamental Cake