1.3. Kidneys with Champagne. — Skin the kidneys and slice in
rounds. Dust over with flour, and lay in a stewpan with a unit
of fresh butter, some pepjier, salt, chopped parsley or thyme, and
the squeeze of a lemon. Wlien brown, add 5 units of champcigne,
and stew till the sauce adheres to the kidneys. ^ Serve in patties, or
ill a liir^G crouton^ or us ii riii^out round <i nificodoine of vegetcihles.
14. Kromeskys are simply crociuets made of meat, tongue,
ham, macaroni, truffles, rice, bound with a rich sauce. After
shaping each croquet like a cork, wrap round in a thin slice of
liaco✪ Kromeskysn, dij) in frying batter, and fry in a basket. Ibe distinctive
mark is the bacon, otherwise anything will make a kromesky.
1.5. Pain de Volaille.— Eight units white meat pounded, raw or
cooked, 10 units of thick-whipjicd cream, 2 units of egg✪ Pain de Volaille. Pass the
meat, moistened with the egg, through a tamls', add the cream, and
whisk well. The whole should be a perfectly even, smooth mi.xture.
272 The Complete Indian
liutter a china mould well, decorate as you choose, pour in the
mixture, and simmer for twenty minutes. If the water boils the
dish is spoilt. This should be as light as a souffle. Mushroom
powder is a good seasoning for this dish.
16. Ox Falaites k la Florentine. — Soak the palates in salt and
water for several hours and rub well. Then parboil until the
horny skin will rub off. When clean put in a stewpan with water,
or stock, and the usual gariiishings, and boil gently for three hours,
or till quite tender. Put between two dishes to press. When
cold stamp out with oval or round tin cutters, and warm up in a
thick brown glaze. The trimmings may be minced up with ham, a
little grated cheese, chopped macaroni, and white sauce✪ Ox Palates à la Florentine to a good
croquet forcemeat, which should also be set to cool and be stamped
out, dipped in batter, and fried. Dish on rice and tomatoes, and
pour Italian sauce round.
17. Olives of Pigeon. — Bone your pigeons hy opening them
down the back. Divide in two, and trim the edges. Use these
trimmings to make a forcemeat with chopped olives and pounded
pistachios✪ Olives of Pigeon. Season the pigeons, and roll up each bit with some of
the forcemeat. Take trouble to shape the rolls properly into the
shape of large olives or small eggs. Then braise, taking care to
stew very gently, and serve with macaroni kromeskys.
18. Partridge and Cabbage. — Place the partridges in a stewpan
with some slices of fat bacon, a faggot of herbs, and an onion.
Fry lightly, then moisten with 10 units of good stock✪ Partridge and Cabbage. IV'hen
half done, withdraw, divide in two, and place the two halves in
the inside of a cabbage which has previously been half-boiled in
salt and water. Tlie best way to do this is to split the cabbage
half-way through and remove the heart ; in the cavity j)lace the
partridge, tie up with thread, and replace in the stewpan. Simmer
gently till done, taking care to baste the cabbage with tlie gravy.
For dinner-parties it will be neater to cook the cabbage beside
the partridges, and then use it to make a mould as follows : Line
a plain mould with buttered paper, the butter on the inside. Then
line the mould with boiled carrots and turnips in any fancy design.
Fit ill a wall of pressed and braised cabliage, making it pretty
thick. Divide the jiartridges into four and hll the centre, using
a very little thick sauce.
Page 188 · 7 recipe records on this page
Presented as published in 1898. 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
1.3. Kidneys with Champagne. — Skin the kidneys and slice in rounds. Dust over with flour, and lay in a stewpan with a unit of fresh butter, some pepper, salt, chopped parsley or thyme, and the squeeze of a lemon. Wlien brown, add 5 units of champagne, and stew till the sauce adheres to the kidneys. ^ Serve in patties, or in a large crouton, or as a ringout round a macedoine of vegetables.
14. Kromeskys are simply croquets made of meat, tongue, ham, macaroni, truffles, rice, bound with a rich sauce. After shaping each croquet like a cork, wrap round in a thin slice of liacon, dij) in frying batter, and fry in a basket. The distinctive mark is the bacon, otherwise anything will make a kromesky.
1.5. Pain de Volaille.— Eight units white meat pounded, raw or cooked, 10 units of thick-whipped cream, 2 units of egg. Pass the meat, moistened with the egg, through a tamis, add the cream, and whisk well. The whole should be a perfectly even, smooth mi.xture.
272 The Complete Indian
liutter a china mould well, decorate as you choose, pour in the mixture, and simmer for twenty minutes. If the water boils the dish is spoilt. This should be as light as a souffle. Mushroom powder is a good seasoning for this dish.
16. Ox Palates k la Florentine. — Soak the palates in salt and water for several hours and rub well. Then parboil until the horny skin will rub off. When clean put in a stewpan with water, or stock, and the usual garnishings, and boil gently for three hours, or till quite tender. Put between two dishes to press. When cold stamp out with oval or round tin cutters, and warm up in a thick brown glaze. The trimmings may be minced up with ham, a little grated cheese, chopped macaroni, and white sauce to a good croquet forcemeat, which should also be set to cool and be stamped out, dipped in batter, and fried. Dish on rice and tomatoes, and pour Italian sauce round.
17. Olives of Pigeon. — Bone your pigeons hy opening them down the back. Divide in two, and trim the edges. Use these trimmings to make a forcemeat with chopped olives and pounded pistachios. Season the pigeons, and roll up each bit with some of the forcemeat. Take trouble to shape the rolls properly into the shape of large olives or small eggs. Then braise, taking care to stew very gently, and serve with macaroni kromeskys.
18. Partridge and Cabbage. — Place the partridges in a stewpan with some slices of fat bacon, a faggot of herbs, and an onion. Fry lightly, then moisten with 10 units of good stock. IV'hen half done, withdraw, divide in two, and place the two halves in the inside of a cabbage which has previously been half-boiled in salt and water. Tlie best way to do this is to split the cabbage half-way through and remove the heart ; in the cavity place the partridge, tie up with thread, and replace in the stewpan. Simmer gently till done, taking care to baste the cabbage with tlie gravy. For dinner-parties it will be neater to cook the cabbage beside the partridges, and then use it to make a mould as follows : Line a plain mould with buttered paper, the butter on the inside. Then line the mould with boiled carrots and turnips in any fancy design. Fit ill a wall of pressed and braised cabliage, making it pretty thick. Divide the jiartridges into four and hll the centre, using a very little thick sauce.
Records on this page
KromeskysKidneys with ChampagnePattiesPain de VolailleOx Palates à la FlorentineOlives of PigeonPartridge and Cabbage