Wash and brush thoroughly the truffles, wrap up each in a thin
piece of bacon. Cut into dice the ham, carrot, and onion ; fry these
together with the herbs in an ounce of butter, then add the truffles,
cover the stewpan for a few seconds, moisten with the wine, skim, and
simmer for about fifteen minutes. Take up the truffles, remove the
bacon, skim the stock, strain it, and work in by degrees the remainder
of the butter, which has been previously kneaded with a teaspoonful
of flour ; boil up, add a little stock if needed, season to taste. Dish
up the truffles, and pour the sauce round the base of the dish.
1488. Tru ffes a Vltalienne. — Slices of truffles, tossed in fresh
butter, with finely minced shallots and parsley, moistened with brown
sauce and lemon-juice. Season with salt, cayenne, and a little ground
mace. Heat well and serve.
1489. Buisson de Truffes a la Boy ale.— Large round truffles,
cleaned and dried, stewed in Madeira wine, then set to cool ; drain, and
serve on an oval-shaped bread-crust, dished on a folded napkin, decorate
with silver skewers stuck with slices of truffles and sprigs of parsley.
1490. Bordure de Pommes de Terre. — Wash and peel
some potatoes, cut them into thin slices and then into strips about the
size of wood matches. When well washed drain them on a cloth,
POTATO BORDURE WITH WIRE MOULD BY MEANS OF WHICH THE BORDER CAN
BE MADE.
VEGETABLES ( LEGUMES ) PLAIN AND DRESSED
481
after which pack them loosely into a wire border mould, as shown in
the illustration on the previous page ; place the wire cover over
and fix with the pin attached. Plunge the whole into very hot fat
and fry till a golden brown colour. Take up, drain well, remove the
cover, and turn out on a hot dish, sprinkle with a little fine salt, and
serve.
FARINACEOUS DISHES.
1491. Beignets de Gruyere d la Krona. — | lb. firm fresh
Gruyere cheese, free from rind, panurette ( grated rush), 1 teaspoonful
krona pepper-seasoning, 1 egg, frying-fat, or clarified butter, 4 gill
ichite sauce✪ Beignets de Gruyere a la Krona.
Cut the cheese into oval or round slices about 4 inch thick. These
must he cut of even size. Coat each on both sides with a layer of
cold white sauce, and place on a wire tray to set. Mix a plateful of
panurette bread-crumbs with the krona pepper. Dip each cheese
slice in beaten egg and roll in the crumbs. Place them in a wire
frying-basket and plunge into very hot fat ; fry till nicely coloured (it
will take about four minutes). Drain, dish up on a folded napkin or
lace paper, and serve quickly.
1492. Gnocchi a la Basse. — | pint milk, 4 gill white wine, 3
eggs, 6 ounces butter, (5 ounces flour, 4 ounces grated Parmesan
cheese, salt, pepper, and paprika, bechamel sauce. ✪ Gnocchi a la Basse
Page 410 · 2 recipe records on this page
Presented as published in 1901. 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
Wash and brush thoroughly the truffles, wrap up each in a thin piece of bacon. Cut into dice the ham, carrot, and onion ; fry these together with the herbs in an ounce of butter, then add the truffles, cover the stewpan for a few seconds, moisten with the wine, skim, and simmer for about fifteen minutes. Take up the truffles, remove the bacon, skim the stock, strain it, and work in by degrees the remainder of the butter, which has been previously kneaded with a teaspoonful of flour ; boil up, add a little stock if needed, season to taste. Dish up the truffles, and pour the sauce round the base of the dish.
1488. Truffes à l'Italienne. — Slices of truffles, tossed in fresh butter, with finely minced shallots and parsley, moistened with brown sauce and lemon-juice. Season with salt, cayenne, and a little ground mace. Heat well and serve.
1489. Buisson de Truffes a la Boy ale.— Large round truffles, cleaned and dried, stewed in Madeira wine, then set to cool ; drain, and serve on an oval-shaped bread-crust, dished on a folded napkin, decorate with silver skewers stuck with slices of truffles and sprigs of parsley.
1490. Bordure de Pommes de Terre. — Wash and peel some potatoes, cut them into thin slices and then into strips about the size of wood matches. When well washed drain them on a cloth,
[illustration: POTATO BORDURE WITH WIRE MOULD BY MEANS OF WHICH THE BORDER CAN BE MADE.]
after which pack them loosely into a wire border mould, as shown in the illustration on the previous page ; place the wire cover over and fix with the pin attached. Plunge the whole into very hot fat and fry till a golden brown colour. Take up, drain well, remove the cover, and turn out on a hot dish, sprinkle with a little fine salt, and serve.
FARINACEOUS DISHES.
1491. Beignets de Gruyere d la Krona. — | lb. firm fresh Gruyere cheese, free from rind, panurette ( grated rush), 1 teaspoonful krona pepper-seasoning, 1 egg, frying-fat, or clarified butter, 4 gill ichite sauce.
Cut the cheese into oval or round slices about 4 inch thick. These must he cut of even size. Coat each on both sides with a layer of cold white sauce, and place on a wire tray to set. Mix a plateful of panurette bread-crumbs with the krona pepper. Dip each cheese slice in beaten egg and roll in the crumbs. Place them in a wire frying-basket and plunge into very hot fat ; fry till nicely coloured (it will take about four minutes). Drain, dish up on a folded napkin or lace paper, and serve quickly.
1492. Gnocchi a la Basse. — | pint milk, 4 gill white wine, 3 eggs, 6 ounces butter, (5 ounces flour, 4 ounces grated Parmesan cheese, salt, pepper, and paprika, bechamel sauce.
Records on this page
Beignets de Gruyere a la KronaGnocchi a la Basse