Poulet en fricot a V Orlie. — Prepare the flesh of
some cold cooked chicken (rabbit, veal, or indeed any
meat may be used in this way), as for rissoles, and
when cold take little pieces of this farce, roll it into
tiny cutlet shapes between your well floured hands,
roll it in a slice of parboiled fat bacon, egg and
breadcrumb it, or dip it in frying batter, and fry it
a golden brown, drain well, and serve piled up cutlet
fashion ( en bnisson ) in the centre of a hot dish with
a rich tomato sauce✪ Poulet en fricot a V Orlie round it.
Tomates a la Beyniere. — Split the tomatoes at the
side, and with a teaspoon remove the seeds and the
pulp. Mince the latter with fine herbs (parsley,
chives, &c.), a suspicion of shallot, and any fine
mincemeat at hand (such as fine sausage meat,
minced chicken, game, ham, &c., seasoning it all
lightly with pepper, salt, and a very little grate of
nutmeg. Pill the tomatoes with this farce, set them
on a buttered baking dish, sprinkling them with
very finely sifted bread raspings✪ Tomates a la Beyniere, and bake till nicely
browned in the oven. Many cooks prefer to cut off
the stalk end of the tomato, leaving it as a kind of
cup, filling it up as befofe. Aubergines, or egg
plants, are very good cooked in this way; baked
potatoes are also very good treated thus, baking
them, removing the floury potato, and mixing it with
a rather liquid mince of any delicate kind, then,
after seasoning it rather highly, replacing the cut off
top and returning it to the oven till as hot as
fire will make it. Vegetable marrows, and cucum-
bers, also are often scooped out in the same way,
filled up with a mince mixed with their own pulp,
RECHAUFFES. 151
tied back into shape, and steamed or stewed in butter
till cooked, then dished after removing- the tape, and
served with any nice white sauce poured over them.
Onions again are admirable stuffed. Peel and blanch
some good equal-sized onions for fifteen minutes,
then remove a little from the centre, and replace it
with an equal quantity of good, highly-seasoned
beef force-meat or sausage meat, binding this farce
with an egg, or a nicely seasoned sheep’s kidney
may be used; arrange them on a buttered baking
dish, strew a few browned breadcrumbs✪ Stuffed Onions over them,
and bake in a sharp oven till nicely browned. Serve
very hot. Black game is excellent cooked thus,
though any nice mince of cooked meat does well
for it.
CHAPTER IX.
CHAUFROIX, AND OTHER COLD DISHES.
During the last few years, in which the general
culinary taste has been more and more cultivated,
and in consequence a more delicate style of cookery
has become popular, cold dishes have grown in
general favour, for two reasons : I. their palatable
nature ; II. the convenience they afford to the cook,
who can prepare them beforehand, before the hurry
and bustle of the actual dinner is upon her ; indeed
it is to the (more or less) professed she-cook that
these dainty dishes are so acceptable, for in very few
houses has she so much assistance as to enable her
to dispense with the time-saving chaufroix, or aspic.
Page 73 · 3 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
Poulet en fricot a V Orlie. — Prepare the flesh of some cold cooked chicken (rabbit, veal, or indeed any meat may be used in this way), as for rissoles, and when cold take little pieces of this farce, roll it into tiny cutlet shapes between your well floured hands, roll it in a slice of parboiled fat bacon, egg and breadcrumb it, or dip it in frying batter, and fry it a golden brown, drain well, and serve piled up cutlet fashion ( en bnisson ) in the centre of a hot dish with a rich tomato sauce round it.
Tomates a la Beyniere. — Split the tomatoes at the side, and with a teaspoon remove the seeds and the pulp. Mince the latter with fine herbs (parsley, chives, &c.), a suspicion of shallot, and any fine mincemeat at hand (such as fine sausage meat, minced chicken, game, ham, &c., seasoning it all lightly with pepper, salt, and a very little grate of nutmeg. Fill the tomatoes with this farce, set them on a buttered baking dish, sprinkling them with very finely sifted bread raspings, and bake till nicely browned in the oven. Many cooks prefer to cut off the stalk end of the tomato, leaving it as a kind of cup, filling it up as before. Aubergines, or egg plants, are very good cooked in this way; baked potatoes are also very good treated thus, baking them, removing the floury potato, and mixing it with a rather liquid mince of any delicate kind, then, after seasoning it rather highly, replacing the cut off top and returning it to the oven till as hot as fire will make it. Vegetable marrows, and cucumbers, also are often scooped out in the same way, filled up with a mince mixed with their own pulp,
tied back into shape, and steamed or stewed in butter till cooked, then dished after removing- the tape, and served with any nice white sauce poured over them. Onions again are admirable stuffed. Peel and blanch some good equal-sized onions for fifteen minutes, then remove a little from the centre, and replace it with an equal quantity of good, highly-seasoned beef force-meat or sausage meat, binding this farce with an egg, or a nicely seasoned sheep’s kidney may be used; arrange them on a buttered baking dish, strew a few browned breadcrumbs over them, and bake in a sharp oven till nicely browned. Serve very hot. Black game is excellent cooked thus, though any nice mince of cooked meat does well for it.
CHAPTER IX.
CHAUFROIX, AND OTHER COLD DISHES.
During the last few years, in which the general culinary taste has been more and more cultivated, and in consequence a more delicate style of cookery has become popular, cold dishes have grown in general favour, for two reasons : I. their palatable nature ; II. the convenience they afford to the cook, who can prepare them beforehand, before the hurry and bustle of the actual dinner is upon her ; indeed it is to the (more or less) professed she-cook that these dainty dishes are so acceptable, for in very few houses has she so much assistance as to enable her to dispense with the time-saving chaufroix, or aspic.
Records on this page
Poulet en fricot a V OrlieTomates a la BeyniereStuffed Onions