The housekeeper's guide to preserved meats, fruits, vegetables, &c

PASTILLES BE LEGUMES.— These are small round black-looking balls somewhat resembling children’s sweetmeats. •They are composed of various kinds of burnt vegetables, and are used for colouring soups and gravies. When only a light colour is required for soups, one of these pastilles will be found very useful. They will keep for any length of time without getting bad, and are especially convenient for country houses. I would, however, warn cooks against putting in too many, as, unlike the Parisian essence in bottles, they undoubtedly impart flavour to the soup if used in any excessive quantity. PATE DE FOIE GRAS.— See Foie Gras. PATE DE FOIE DE CANARD.— These pates very much resemble pate de foie gras itself, the chief difference between them being, as the name implies, that they are made from the livers of ducks instead of geese. When opened, the pate will be found to contain a piece of liver of slightly darker colour than ordinary pate de foie gras. It is an exceedingly rich and delicious dish for breakfast or luncheon, and is also an excellent medium for conveying a large quantity of bread. The remains of these pates can be used, like pates de foie gras, to assist the cook in making forcemeat of any description. These forcemeats are used for making rissoles, kromeskies, Italian fritters, etc. A receipt for making rissoles and kromeskies will be found under the heading “ Chicken-and- Ham Pates,” and for making Italian fritters under the heading “Foie Gras,” (see Foie Gras). PATE DE FOIE D’OIE TRUFFLED.— These pates are the same, under another name, as pates de foie gras, and can be used like pate de foie gras in every respect (see Pate de Foie Gras). PAYNE’S OSBORNE SAUCE. — See Osborne Sauce. PEACH MARMALADE.— This is a most excellent, rich, and delicious preserve, made from peaches. It is very nice served simply plain as a breakfast dish like ordinary marmalade. It is admirably adapted for making small open jam tarts or rather tartlets. It will also make an extremely good rolypoly pudding, and as the marmalade is’ of a very good thick consistency, the cook will have no difficulty in getting a considerable quantity of marmalade into the roly-poly pudding. Peach marmalade in conjunction with peaches preserved, forms the basis of a variety of very high-class dishes. M. Francatelli, who was for many years chef at the Freemasons’ Tavern, in his book, “The Modem Cook,” gives several receipts for using it. I will mention one he calls “ Croutes aux Peches” : “ With the remains of some brioche or savarin cakes cut some oblong shapes about three inches in length, and about an inch wide ; sugar them over and glaze with a heated salamader. Then spread each one with some peach marmalade, having first made a ring on them with some of the jam. Previous to dishing up these fingers one resting on another in the form of a high wreath, place on the top of them some halves of peaches in syrup made of crystallised fruit, and having filled the hollow centre of the entremet with whipped cream, stick a feather of green angelica on the summit, decorate the base of the peaches with preserved cherry, raspberry, strawberry, or currant jelly, pour some maraschino over the crust and round the base and serve.” This is evidently a very delicious sweet, but perhaps not altogether adapted for families with limited incomes.