between the plates to press. When perfectly cold
cut this meat up into neat pieces, the length and
shape of chicken fillets, brush them over with salad
oil. and roll them in very finely sifted crumbs, and
set them aside till fifteen minutes before they are
wanted, when you grill them over a very clear but
not too fierce a fire, turning them carefully at the
end of seven or eight minutes ; then pour over them
a little liquid glaze (or the stock in which they were
cooked carefully strained, reduced, and freed from fat) ,
and arrange them in a circle on a hot dish, filliug the
centre with tiny stuffed egg plants or small tomatoes
(either of these are freed from seeds, and filled with
a mixture of fine seasoned breadcrumbs, parsley,
chives, mushrooms, and ham all finely minced and
mixed with a little butter and baked — these make a
nice little entree, or breakfast dish, by themselves), or
indeed any nice vegetables you please, and send to
table with some good Espagnole sauce in a boat.
Larks d la Taverney. — Singe and empty twenty-
four larks, removing the necks and the claws ; eight
or ten minutes before they are wanted melt 3oz. or
4oz. of fat bacon finely minced, in a saute-pan ; lay in
the larks, and toss them sharply over the fire until
they are firm, then drain off the fat, pour a glass of
Madeira or sherry into the pan, and allow it to
reduce over the fire. Now lift them off, pour over
them about a gill and a half of strong and much
reduced Espagnole sauce, and roll them in this to
coat them well ; have ready two or three dozen olives
turned and cooked in readiness, and also a bread
croustade (as described in the chapter on timballes),
UNCLASSED ENTREES.
115
arrange the larks round this, filling up the centre
with the olives, pouring a spoonful or two of sauce
round and over them, and, lastly, put tiny triangular
croutons between each bird, spreading these with a
mixture of the larks’ trail✪ Larks d la Taverney mixed with a little foie
gras, cayenne, butter, and lemon juice, and tossed
over the fire for a few minutes. This dish can
manifestly be varied ad infinitum.
CHAPTER VII.
RECHAUFFES.
Many hints with regard to rechauffes were given in
the first chapter, but it may be as well to risk repe-
tition in the attempt to enforce on the British cook
the fact that a rechauffe is not a twice-cooked dish,
deprived of all its goodness and succulence by over
cooking. It is not too much to say that there are
few dishes nicer than the despised hash, when well
made, and it may be added few nastier if the oppo-
site is the case. All meat intended for reheating
must be deprived of any string, sinew, skin, and
especially of all over-cooked parts, and fat, if too
predominant, must be judiciously trimmed away.
Now, if you contemplate a hash, cut this meat into
neat, moderately thick slices, dust these very lightly
with a little sifted flour, and pepper (white for
white, and freshly ground black for brown meats),
have the sauce whatever it may be, ready prepared,
and lay the meat in this, cover it down, and let it all
soak together till wanted ; then allow it to heat as
gently and slowly as possible, being careful to
remove the meat the moment it shows the least sign
of cooking. As a general principle hashes are far
better if made in what our grandmothers called a
RECHAUFFES.
117
Page 56 · 1 recipe record 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
between the plates to press. When perfectly cold cut this meat up into neat pieces, the length and shape of chicken fillets, brush them over with salad oil. and roll them in very finely sifted crumbs, and set them aside till fifteen minutes before they are wanted, when you grill them over a very clear but not too fierce a fire, turning them carefully at the end of seven or eight minutes ; then pour over them a little liquid glaze (or the stock in which they were cooked carefully strained, reduced, and freed from fat) , and arrange them in a circle on a hot dish, filling the centre with tiny stuffed egg plants or small tomatoes (either of these are freed from seeds, and filled with a mixture of fine seasoned breadcrumbs, parsley, chives, mushrooms, and ham all finely minced and mixed with a little butter and baked — these make a nice little entree, or breakfast dish, by themselves), or indeed any nice vegetables you please, and send to table with some good Espagnole sauce in a boat.
Larks d la Taverney. — Singe and empty twentyfour larks, removing the necks and the claws ; eight or ten minutes before they are wanted melt 3oz. or 4oz. of fat bacon finely minced, in a saute-pan ; lay in the larks, and toss them sharply over the fire until they are firm, then drain off the fat, pour a glass of Madeira or sherry into the pan, and allow it to reduce over the fire. Now lift them off, pour over them about a gill and a half of strong and much reduced Espagnole sauce, and roll them in this to coat them well ; have ready two or three dozen olives turned and cooked in readiness, and also a bread croustade (as described in the chapter on timballes),
arrange the larks round this, filling up the centre with the olives, pouring a spoonful or two of sauce round and over them, and, lastly, put tiny triangular croutons between each bird, spreading these with a mixture of the larks’ trail mixed with a little foie gras, cayenne, butter, and lemon juice, and tossed over the fire for a few minutes. This dish can manifestly be varied ad infinitum.
CHAPTER VII.
Many hints with regard to rechauffes were given in the first chapter, but it may be as well to risk repetition in the attempt to enforce on the British cook the fact that a rechauffe is not a twice-cooked dish, deprived of all its goodness and succulence by over cooking. It is not too much to say that there are few dishes nicer than the despised hash, when well made, and it may be added few nastier if the opposite is the case. All meat intended for reheating must be deprived of any string, sinew, skin, and especially of all over-cooked parts, and fat, if too predominant, must be judiciously trimmed away. Now, if you contemplate a hash, cut this meat into neat, moderately thick slices, dust these very lightly with a little sifted flour, and pepper (white for white, and freshly ground black for brown meats), have the sauce whatever it may be, ready prepared, and lay the meat in this, cover it down, and let it all soak together till wanted ; then allow it to heat as gently and slowly as possible, being careful to remove the meat the moment it shows the least sign of cooking. As a general principle hashes are far better if made in what our grandmothers called a
Records on this page
Larks d la Taverney