Or, if the ballotines
are left till cold, then sliced and masked with
chaufroix sauce to taste, they make a very pretty
little dish. When the ballotines are sliced in this
way they are very economical, as two legs go a very
long way.
Beignets de foie gras. — Make a good batter with
two heaped tablespoonfuls of dried and sifted flour,
the yolk of one egg, a tablespoonful of oil (or loz.
of liquefied butter), with coralline pepper and salt to
taste, and lastly a gill of water added very gradually
when the other ingredients are well mixed and
perfectly smooth. Let this batter stand for two
hours at least, and when about to use it, stir into it
quickly the stiffly whipped whites of two eggs✪ Beignets de Foie Gras. Be
careful to have the batter thick enough to adhere
UNCLASSED ENTREES.
103
smoothly and evenly to the object to be fried.
Bring a pan of boiling fat to such a heat that it is
perfectly still and a very slight blue vapour is
beginning to rise ; dip into the batter some neat
pieces of foie gras (previously seasoned with salt,
coralline pepper, and lemon juice), and slip each as
coated gently into the fat, turning it over lightly
with a fork, and, when perfectly crisp and of a
delicate golden brown, drain it on kitchen paper in
front of the fire ; then dish on a napkin, lightly
sprinkled with coralline pepper. Pieces of sweet-
bread, calves’ brains, oysters, poultry livers, &c., can
all be used in this way. Nicely cooked tripe is
delicious if cut into neat pieces, seasoned with pepper,
salt, and lemon juice, and then fried in batter as
above, and served plain or with tomato sauce, in which
case it is known as beignets de gras double a VOrlie.
Tripe, Scotch Fashion. — Tripe is usually looked on
with aversion in England, though many of these same
dainty people eat it with gusto at the table d’hote
when disguised as gras double a la soubise ( i.e ., stewed
and served with a rich onion sauce), d la Orlie, &c.
Stew the tripe till perfectly tender, and let it get cold.
Make ready a good veal forcemeat to which you have
added a little very finely minced onion and an egg✪ Tripe, Scotch Fashion.
Now cut the thick plain part of the tripe into neat
pieces about If in. by 3in. or 4in. long. Spread
some of the stuffing on each (if liked add a little of
the honeycombed part of the tripe, which does not
roll, finely minced, to the stuffing, as it improves the
flavour greatly), then roll these up neatly like a
beef olive, skewer each into shape with a fine skewer,
104
ENTRIES.
roll in egg and fine breadcrumbs, and fry it a
delicate brown. Have ready some rich, well-flavoured
brown or espagnole sauce, lay the tripe olives in this,
and allow them to soak at the side of the stove,
keeping hot, but never actually even simmering, for
an hour or so, till they absorb the flavour of the
sauce, then serve in a wall of mashed potato.
Page 50 · 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
Or, if the ballotines are left till cold, then sliced and masked with chaufroix sauce to taste, they make a very pretty little dish. When the ballotines are sliced in this way they are very economical, as two legs go a very long way.
Beignets de foie gras. — Make a good batter with two heaped tablespoonfuls of dried and sifted flour, the yolk of one egg, a tablespoonful of oil (or loz. of liquefied butter), with coralline pepper and salt to taste, and lastly a gill of water added very gradually when the other ingredients are well mixed and perfectly smooth. Let this batter stand for two hours at least, and when about to use it, stir into it quickly the stiffly whipped whites of two eggs. Be careful to have the batter thick enough to adhere
smoothly and evenly to the object to be fried. Bring a pan of boiling fat to such a heat that it is perfectly still and a very slight blue vapour is beginning to rise ; dip into the batter some neat pieces of foie gras (previously seasoned with salt, coralline pepper, and lemon juice), and slip each as coated gently into the fat, turning it over lightly with a fork, and, when perfectly crisp and of a delicate golden brown, drain it on kitchen paper in front of the fire ; then dish on a napkin, lightly sprinkled with coralline pepper. Pieces of sweetbread, calves’ brains, oysters, poultry livers, &c., can all be used in this way. Nicely cooked tripe is delicious if cut into neat pieces, seasoned with pepper, salt, and lemon juice, and then fried in batter as above, and served plain or with tomato sauce, in which case it is known as beignets de gras double a VOrlie.
Tripe, Scotch Fashion. — Tripe is usually looked on with aversion in England, though many of these same dainty people eat it with gusto at the table d’hote when disguised as gras double a la soubise ( i.e ., stewed and served with a rich onion sauce), d la Orlie, &c. Stew the tripe till perfectly tender, and let it get cold. Make ready a good veal forcemeat to which you have added a little very finely minced onion and an egg. Now cut the thick plain part of the tripe into neat pieces about If in. by 3in. or 4in. long. Spread some of the stuffing on each (if liked add a little of the honeycombed part of the tripe, which does not roll, finely minced, to the stuffing, as it improves the flavour greatly), then roll these up neatly like a beef olive, skewer each into shape with a fine skewer,
roll in egg and fine breadcrumbs, and fry it a delicate brown. Have ready some rich, well-flavoured brown or espagnole sauce, lay the tripe olives in this, and allow them to soak at the side of the stove, keeping hot, but never actually even simmering, for an hour or so, till they absorb the flavour of the sauce, then serve in a wall of mashed potato.
Records on this page
Beignets de Foie GrasTripe, Scotch Fashion