Croutes a la Turque. — Have ready some maitre
d’hofel or green butter, some anchovy or shrimp
butter, and some egg or curry butter. Prepare
some finger croutons, and pile on each three little
heaps of the different butters, smoothing them into
a neat j^yramidical shape with a hot knife, and lay a
strip of hard-boiled egg white between each colour,
to divide them. This can, of course, be varied to
taste. For instance, cucumber puree, salmon puree,
and aspic cream may be used with excellent effect,
or any other variation to taste.
Mmhroom Souffle. — Draw down very slowly a pint
of good mushrooms with a little salt for ten minutes,
then strain off' the liquor. Pound and sieve the
mushrooms. Cook together till smooth and perfectly
blended, loz. each of butter and flour, then moisten
it with a gill of good stock and the mushroom
liquor ; now add the pounded mushrooms and the
yolks of two eggs ; when it is all blended stir in
at the last, cpiickly and lightly, the stiffly whipped
whites of four eggs✪ Mushroom Souffle, pour it into a well-buttered
mould, steam it for thirty-five to forty minutes,
according to the size of the mould, and turn it out
cfiT’efully, masking it with a delicately made cheese
108
SALADS, SANDWICHES, &c.
cream, and serve at once. Another way of serving
this is to steam it for twenty-five minutes in a well-
buttered border mould, then turn it out and serve
with either a ragout d la Toulouse, or a, financier e
ragout, or a very rich oyster sauce in the centre, as
you please.
Marrowbones, to Cook.- — Get the butcher to saw
the bones into convenient sizes, and carefully cover
up the ends with a stiff strong paste of flour and
water, tieiiig over this clean pieces of floured cloth.
Put the bones upright in a pan of boiling water,
being careful to have them thoroughly covered with
the water. Bring it to the boil again, then simmer
.steadily for one and a half to two hour✪ Marrowboness, according
to their size. Now remove the paste and the cloths
quickly, twist a d’oyley round each, set them upright
on a hot dish, and serve at once, sending up a rack
of dried toast with them. Few cooks seem to know
that these bones may be boiled for one and a half
hours, lifted out, and set in a cool place till wanted,
when half an hour more of boiling will send them to
table in capital condition. This is often a great
oonvenience to the cook.
Macaroni Pies. — Boil some good macaroni till
three parts cooked, then cut it into small pieces and
mix it in a bowl with sliced sausage, minced hard-
boiled egg, wiped and cut up mushrooms, some dice
of ham, tiny delicate quenelles, and cooked cocks-
combs, with sliced truffles if at hand ; moisten this
with equal parts of strong meat gravy and tomato
sauce, and season with freshly gi'ound black pepper
and grated Parmesan cheese✪ Macaroni Pies. Have ready some
SAVOUEIES.
109*
Page 52 · 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
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Croutes a la Turque. — Have ready some maitre
d’hofel or green butter, some anchovy or shrimp
butter, and some egg or curry butter. Prepare
some finger croutons, and pile on each three little
heaps of the different butters, smoothing them into
a neat j^yramidical shape with a hot knife, and lay a
strip of hard-boiled egg white between each colour,
to divide them. This can, of course, be varied to
taste. For instance, cucumber puree, salmon puree,
and aspic cream may be used with excellent effect,
or any other variation to taste.
Mmhroom Souffle. — Draw down very slowly a pint
of good mushrooms with a little salt for ten minutes,
then strain off' the liquor. Pound and sieve the
mushrooms. Cook together till smooth and perfectly
blended, loz. each of butter and flour, then moisten
it with a gill of good stock and the mushroom
liquor ; now add the pounded mushrooms and the
yolks of two eggs ; when it is all blended stir in
at the last, cpiickly and lightly, the stiffly whipped
whites of four eggs, pour it into a well-buttered
mould, steam it for thirty-five to forty minutes,
according to the size of the mould, and turn it out
cfiT’efully, masking it with a delicately made cheese
108
SALADS, SANDWICHES, &c.
cream, and serve at once. Another way of serving
this is to steam it for twenty-five minutes in a well-
buttered border mould, then turn it out and serve
with either a ragout d la Toulouse, or a, financier e
ragout, or a very rich oyster sauce in the centre, as
you please.
Marrowbones, to Cook.- — Get the butcher to saw
the bones into convenient sizes, and carefully cover
up the ends with a stiff strong paste of flour and
water, tieiiig over this clean pieces of floured cloth.
Put the bones upright in a pan of boiling water,
being careful to have them thoroughly covered with
the water. Bring it to the boil again, then simmer
.steadily for one and a half to two hours, according
to their size. Now remove the paste and the cloths
quickly, twist a d’oyley round each, set them upright
on a hot dish, and serve at once, sending up a rack
of dried toast with them. Few cooks seem to know
that these bones may be boiled for one and a half
hours, lifted out, and set in a cool place till wanted,
when half an hour more of boiling will send them to
table in capital condition. This is often a great
oonvenience to the cook.
Macaroni Pies. — Boil some good macaroni till
three parts cooked, then cut it into small pieces and
mix it in a bowl with sliced sausage, minced hard-
boiled egg, wiped and cut up mushrooms, some dice
of ham, tiny delicate quenelles, and cooked cocks-
combs, with sliced truffles if at hand ; moisten this
with equal parts of strong meat gravy and tomato
sauce, and season with freshly gi'ound black pepper
and grated Parmesan cheese. Have ready some
SAVOUEIES.
109*