Under
the heading of “ Chick e n- and -Ham
Pate ” I have already given directions
as to how to make kromeskies and ris-
soles, and under the heading of “ Pate
de Foie Gras” I have given descrip-
tions of the way to make Italian fritters,
a very nice and at the same time very
cheap dish. These Strasburg pies are
equally useful to assist in making any
of these three dishes. Of course, as
they contain truffle, they are far more
suited to be mixed with the meat and
chicken or any kind of poultry than
with beef or mutton. A most delicious
forcemeat can be made from the re-
mains of these Strasburg pies, with the
assistance of scraps of cold roast fowl,
and some pieces of ham. Of course a
few mushrooms would be a still greater
improvement.
STRAWBERRIES, CRYSTALLISED.—
Crystallised strawberries are one of the
most delicious forms of crystallised
fruits. Owing to their beautiful taste
and colour they are an admirable
addition to any kind of dish of crys-
tallised fruits, and owing to their size
they are very useful in decorating the.
dish, as they will fit into holes and cor-
ners between the piled-up fruit of larger
size. In serving a dish of crystallised
fruits it is generally best for the colour
BLACKWELL'S
green to predominate, and to be placed
round the base.
STRAWBERRIES IN SYRUP.— Straw-
berries can now be obtained preserved
in syrup, and make an extremely nice
dish when served by themselves. The
bottle has simply to be opened and
the strawberries carefully placed in a
dish with the syrup, taking as much
care as possible not to break up the
fruit in turning it out. A very nice
addition to this dish is to cover the top
with some whipped cream. When the
dish of fruit has been covered with
cream the cream itself can be orna-
mented by sprinkling over the top a
little coloured sugar or a spoonful of
those well-known sweets called by chil-
dren hundreds and thousands. But it
should not be put on the top of the
whipped cream till just before the dish
is sent to table. The sugar and sweet-
meats have, of course, a tendency to
sink into the cream, and thus give the
whipped cream the appearance rather
of lialf-melted snow than the clear
white froth which it should be. Devon-
shire cream, which can now be obtained
in many towns preserved in small jars,
is also exceedingly nice with straw-
berries in syrup. In this case I
think as a rule it is better to hand
the cream in the jar itself than to turn
I it out on to the dish. Where cream
itself cannot be obtained a very nice
substitute can be made by dissolving
sufficient Swiss milk in ordinary milk
to make the whole of the consistency of
cream, and as the Swiss milk is sweet
no sugar need be added.
Page 213
Presented as published in 1880. 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
Under the heading of "Chicken-and-Ham Pate"” I have already given directions as to how to make kromeskies and rissoles, and under the heading of “ Pate de Foie Gras” I have given descriptions of the way to make Italian fritters, a very nice and at the same time very cheap dish. These Strasburg pies are equally useful to assist in making any of these three dishes. Of course, as they contain truffle, they are far more suited to be mixed with the meat and chicken or any kind of poultry than with beef or mutton. A most delicious forcemeat can be made from the remains of these Strasburg pies, with the assistance of scraps of cold roast fowl, and some pieces of ham. Of course a few mushrooms would be a still greater improvement.
STRAWBERRIES, CRYSTALLISED.—
Crystallised strawberries are one of the most delicious forms of crystallised fruits. Owing to their beautiful taste and colour they are an admirable addition to any kind of dish of crystallised fruits, and owing to their size they are very useful in decorating the. dish, as they will fit into holes and corners between the piled-up fruit of larger size. In serving a dish of crystallised fruits it is generally best for the colour
green to predominate, and to be placed round the base.
STRAWBERRIES IN SYRUP.— Strawberries can now be obtained preserved in syrup, and make an extremely nice dish when served by themselves. The bottle has simply to be opened and the strawberries carefully placed in a dish with the syrup, taking as much care as possible not to break up the fruit in turning it out. A very nice addition to this dish is to cover the top with some whipped cream. When the dish of fruit has been covered with cream the cream itself can be ornamented by sprinkling over the top a little coloured sugar or a spoonful of those well-known sweets called by children hundreds and thousands. But it should not be put on the top of the whipped cream till just before the dish is sent to table. The sugar and sweetmeats have, of course, a tendency to sink into the cream, and thus give the whipped cream the appearance rather of half-melted snow than the clear white froth which it should be. Devonshire cream, which can now be obtained in many towns preserved in small jars, is also exceedingly nice with strawberries in syrup. In this case I think as a rule it is better to hand the cream in the jar itself than to turn I it out on to the dish. Where cream itself cannot be obtained a very nice substitute can be made by dissolving sufficient Swiss milk in ordinary milk to make the whole of the consistency of cream, and as the Swiss milk is sweet no sugar need be added.