good Mayonnaise sauce, in wMcli you should have a
little chopped parsley, chervil, tarragon, and chives.
Sardines en Caisse.
For Four Personh. — 5 ramequin cases; 5 sardines; a'j;
dessertspoonful of anchovy sauce ; 1 oz. of butter; 1 table- It
spoonful of cream; 1 oz. of fried bread crumbs; cayenne ;|;v
black pepper and salt to taste✪ Sardines en Caisse. |
Bone and pound some sardines, add a little cream, |
anchovy sauce, cayenne, black pepper and salt, and f
some melted butter ; mix all well together, place in|'
the cases aud put into the oven to heat thoroughly, i
Sprinkle bread crumbs on the top of each. i.
Anchovy Toast aux Tomatoes. |
For Four Persons. — 6 anchovies; a tablespoonful offl
tomato sauce ; cayenne ; 4 or 6 squares of fried bread✪ Anchovy Toast aux Tomatoes. j
Take six anchovies, bone and pass through a j
sieve ; mix with a little tomato sauce and cayenne, |
spread thickly on fried squares of bread, and serve j
very hot. |
k
Lobster ^ la Cr^me.
For Six Persons. — 1 lobster ; ^ teaspoonful of salt ;
^ teaspoouful of pepper; a little nutmeg ; 2 teaspoonfuls of j]
vinegar ; 1 tablespoonful of sherry ; 2 ozs. of butter ; 1 oz. I
of flour ; J pint of cream ; a few sprigs of parsley. ty
Pick the meat from a fresh lobster, mince it finely 1
and put it into a saucej)an with half a teaspoonful of 1
salt, the same quantity of pepper, a little nutmeg, j
two teaspoonfuls of vinegar ✪ Lobster à la Crème and one of sherry, j
When quite hot, add two ounces of butter lightly |
rolled in flour, and a quarter of a pint of cream; |
I SAVOURIES AND SWEETS.
!■ ner gently for ten minutes, stirring all the time,
when thoroughly heated put the mixture into
/shell of the lobster, place it on a napkin, and
naish it with parsley.
' Cauliflower au Gratin.
iPR Six Persons. — 1 cauliflower ; 1 oz. of butter ; 1 oz.
/our ; a teacupful of milk : 2 ozs. of grated Parmesan ;
pane and salt to taste.
' oil a nice cauliflower till tender, drain well, and
[11 put it on the dish you intend to serve it on.
^ss it together so that the sauce goes over it and
\ not sink into it. Take one ounce of butter, one
ce of flour, a teacupful of milk, two ounces grated
ese ; melt the butter, mix in the flour, add the
i£ and boil; sprinkle in the cheese, cayenne and
to taste, pour over the cauliflower, adding a
3 cheese on the top, and put into the oven to
Ipivn.
Oysters ^ Tlndienne.
03R Six Persons. — 1 doz. oysters ; 1 dessertspoonful of
yy powder ; 1 dessertspoonful of flour ; 1 pint of cream ;
;;iion ; a slice of apple ; ^ teaspoonful of lemon juice ;
58. of rice.
Vake one dozen oysters, one dessertspoonful of
r;y powder, one dessertspoonful of flour, quarter
11 pint of cream, a little onion, a slice of apple,
f:‘ a teaspoonful of lemon juice✪ Oysters à l'Indienne. Make the curry
ece, add the oysters, and serve with rice round
in.
Rissotto 1 la Milanaise.
ttiR Four Persons. — 2 ozs. of butter ; 1 onion ; a cupful
i .ce ; a pinch of saffron ; ^ pint of stock ; a cupful of
' ed cheese ; salt and cayenne to taste.
”ut a good-sized piece of butter into a stewpan
add a small quantity of minced onion ; let it just
i6
SAVOURIES AND SWEETS.
✪ Risotto à la Milanaise
Page 7 · 8 recipe records on this page
Presented as published in 1886. 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
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good Mayonnaise sauce, in wMcli you should have a
little chopped parsley, chervil, tarragon, and chives.
Sardines en Caisse.
For Four Personh. — 5 ramequin cases; 5 sardines; a'j;
dessertspoonful of anchovy sauce ; 1 oz. of butter; 1 table- It
spoonful of cream; 1 oz. of fried bread crumbs; cayenne ;|;v
black pepper and salt to taste. |
Bone and pound some sardines, add a little cream, |
anchovy sauce, cayenne, black pepper and salt, and f
some melted butter ; mix all well together, place in|'
the cases aud put into the oven to heat thoroughly, i
Sprinkle bread crumbs on the top of each. i.
Anchovy Toast aux Tomatoes. |
For Four Persons. — 6 anchovies; a tablespoonful offl
tomato sauce ; cayenne ; 4 or 6 squares of fried bread. j
Take six anchovies, bone and pass through a j
sieve ; mix with a little tomato sauce and cayenne, |
spread thickly on fried squares of bread, and serve j
very hot. |
k
Lobster ^ la Cr^me.
For Six Persons. — 1 lobster ; ^ teaspoonful of salt ;
^ teaspoouful of pepper; a little nutmeg ; 2 teaspoonfuls of j]
vinegar ; 1 tablespoonful of sherry ; 2 ozs. of butter ; 1 oz. I
of flour ; J pint of cream ; a few sprigs of parsley. ty
Pick the meat from a fresh lobster, mince it finely 1
and put it into a saucej)an with half a teaspoonful of 1
salt, the same quantity of pepper, a little nutmeg, j
two teaspoonfuls of vinegar and one of sherry, j
When quite hot, add two ounces of butter lightly |
rolled in flour, and a quarter of a pint of cream; |
I SAVOURIES AND SWEETS.
!■ ner gently for ten minutes, stirring all the time,
when thoroughly heated put the mixture into
/shell of the lobster, place it on a napkin, and
naish it with parsley.
' Cauliflower au Gratin.
iPR Six Persons. — 1 cauliflower ; 1 oz. of butter ; 1 oz.
/our ; a teacupful of milk : 2 ozs. of grated Parmesan ;
pane and salt to taste.
' oil a nice cauliflower till tender, drain well, and
[11 put it on the dish you intend to serve it on.
^ss it together so that the sauce goes over it and
\ not sink into it. Take one ounce of butter, one
ce of flour, a teacupful of milk, two ounces grated
ese ; melt the butter, mix in the flour, add the
i£ and boil; sprinkle in the cheese, cayenne and
to taste, pour over the cauliflower, adding a
3 cheese on the top, and put into the oven to
Ipivn.
Oysters ^ Tlndienne.
03R Six Persons. — 1 doz. oysters ; 1 dessertspoonful of
yy powder ; 1 dessertspoonful of flour ; 1 pint of cream ;
;;iion ; a slice of apple ; ^ teaspoonful of lemon juice ;
58. of rice.
Vake one dozen oysters, one dessertspoonful of
r;y powder, one dessertspoonful of flour, quarter
11 pint of cream, a little onion, a slice of apple,
f:‘ a teaspoonful of lemon juice. Make the curry
ece, add the oysters, and serve with rice round
in.
Rissotto 1 la Milanaise.
ttiR Four Persons. — 2 ozs. of butter ; 1 onion ; a cupful
i .ce ; a pinch of saffron ; ^ pint of stock ; a cupful of
' ed cheese ; salt and cayenne to taste.
”ut a good-sized piece of butter into a stewpan
add a small quantity of minced onion ; let it just
i6
SAVOURIES AND SWEETS.