Grate 3 ears of green corn ; to this add 3
well-beaten eggs, J^ teaspoonful of salt, }(
of a teaspoonful of pepper, 2 tablespoon fuls
of fine crumbs. Butter small timbale moulds ;
dust with fine chopped parsley. Fill these
part full of the corn mixture, leaving a hol-
low in the centre for the chicken. Prepare
the chicken in the following manner : Mince
]/i a pt. of cold chicken and 4 tablespoonfuls
113
September.
of mushrooms very fine, y^ a teaspoonful of
salt, pinch of cayenne, and the yolks of 2
eggs. Make a white sauce with i table-
spoonful each of flour and butter and a cup
of cream or milk ; put the chicken, etc., into
it, and when very hot fill the centre of the
moulds ; place the moulds in a pan of hot
water ; cover with a sheet of buttered paper
and bake 20 minutes. Turn out carefully on
a hot platter. Garnish with parsley and
serve.
14. — Salmon Cutlets.
Cut slices of salmon }i of an inch thick ;
remove all skin and bones. Season with salt
and pepper, dust with flour, dip in beaten
tggy roll in bread crumbs and fry in hot fat.
15.— Egg Gems.
To I cup of fine chopped meat add i cup
of fine bread crumbs, i spoonful of fine
chopped onion. Season with pepper and salt
and a spoonful of melted butter ; add enough
milk to bind together. Have large gem pans
well greased and nearly fill with the mixture ;
break an egg carefully on the top of each
one ; dust with salt and bake 8 minutes.
September*
i6.— Veal Toast.
Into a saucepan put i cupful of chopped
veal, a cup of hot water, a piece of butter the
size of a walnut, }4 teaspoonful of salt and a
pinch of pepper. Let boil up once and serve
on slices of buttered toast.
17. — Fresh Fish Cakes.
Take cold fish, pick up fine ; add an equal
quantity of mashed potatoes ; season with
pepper and celery salt ', add i well-beaten egg ;
form into cakes and fry.
18. — Eggs with Onions.
Cut into quarters ^ a dozen hard-boiled
eggs. Thinly slice 2 large white onions,
place them in a saucepan with i J^ tablespoon-
fuls of butter ; cover and cook slowly with-
out browning for 10 minutes ; then add j4 of
a teaspoonful of salt, j[^ of a teaspoonful of
white pepper and i tablespoonful of flour.
Stir gently until the flour is absorbed ; then
add gradually i cupful of hot milk, stirring
until thick and smooth. Add the prepared
eggs, cover and simmer for 10 minutes longer,
adding just before taking from the fire, i
115
September^
tablespoonful of fine-chopped parsley. —
From ** Table Talk," Philadelphia.
19. — Creamed Calf's Liver.
Into a pan put 5 tablespoonfuls of butter✪ Chicken and Corn Timbale.
When it is melted, put into it i lb. of calf's
liver cut fine, salt and pepper j brown care-
fully and cook for 18 minutes. Take up the
liver and place it on a hot platter. Add i
slice of onion to the gravy and let it cook i
minute. Add i tablespoonful of flour and
cook, stirring until it begins to froth. Draw
the pan back and gradually add i pint of
milk and cook i minute, stirring all the time.
Put the liver in the pan with the gravy and
stew very slowly 5 minutes longer.
20. — Omelet Rudolph.
Into a saucepan put i oz. of butter and i
raw onion chopped very fine. Take i table-
spoonful of fine cut salt pork which has been
slightly cooked, i tablespoonful of fine cut
cold roast beef, the same of ham, 2 fine
chopped mushrooms and a pinch of fine
chopped parsley. Stir in a tablespoonful of
thick tomato sauce and a tablespoonful of
grated bread crumbs. Make a plain omelet
116
September^
and when cooked spread with the above mix-
ture and turn over carefully.
21. — French Kidney. ✪ French Kidney
Page 31 · 9 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
Grate 3 ears of green corn ; to this add 3 well-beaten eggs, J^ teaspoonful of salt, }( of a teaspoonful of pepper, 2 tablespoon fuls of fine crumbs. Butter small timbale moulds ; dust with fine chopped parsley. Fill these part full of the corn mixture, leaving a hollow in the centre for the chicken. Prepare the chicken in the following manner : Mince ]/i a pt. of cold chicken and 4 tablespoonfuls
September.
of mushrooms very fine, y^ a teaspoonful of salt, pinch of cayenne, and the yolks of 2 eggs. Make a white sauce with i tablespoonful each of flour and butter and a cup of cream or milk ; put the chicken, etc., into it, and when very hot fill the centre of the moulds ; place the moulds in a pan of hot water ; cover with a sheet of buttered paper and bake 20 minutes. Turn out carefully on a hot platter. Garnish with parsley and serve.
14. — Salmon Cutlets.
Cut slices of salmon }i of an inch thick ; remove all skin and bones. Season with salt and pepper, dust with flour, dip in beaten egg, roll in bread crumbs and fry in hot fat.
15.— Egg Gems.
To I cup of fine chopped meat add i cup of fine bread crumbs, i spoonful of fine chopped onion. Season with pepper and salt and a spoonful of melted butter ; add enough milk to bind together. Have large gem pans well greased and nearly fill with the mixture ; break an egg carefully on the top of each one ; dust with salt and bake 8 minutes.
September*
i6.— Veal Toast.
Into a saucepan put i cupful of chopped veal, a cup of hot water, a piece of butter the size of a walnut, }4 teaspoonful of salt and a pinch of pepper. Let boil up once and serve on slices of buttered toast.
17. — Fresh Fish Cakes.
Take cold fish, pick up fine ; add an equal quantity of mashed potatoes ; season with pepper and celery salt;, add i well-beaten egg ; form into cakes and fry.
18. — Eggs with Onions.
Cut into quarters ^ a dozen hard-boiled eggs. Thinly slice 2 large white onions, place them in a saucepan with 1 1/2 tablespoonfuls of butter ; cover and cook slowly without browning for 10 minutes ; then add j4 of a teaspoonful of salt, j[^ of a teaspoonful of white pepper and i tablespoonful of flour. Stir gently until the flour is absorbed ; then add gradually i cupful of hot milk, stirring until thick and smooth. Add the prepared eggs, cover and simmer for 10 minutes longer, adding just before taking from the fire, i
September^
tablespoonful of fine-chopped parsley. — From ** Table Talk," Philadelphia.
19. — Creamed Calf's Liver.
Into a pan put 5 tablespoonfuls of butter. When it is melted, put into it i lb. of calf's liver cut fine, salt and pepper j brown carefully and cook for 18 minutes. Take up the liver and place it on a hot platter. Add i slice of onion to the gravy and let it cook i minute. Add i tablespoonful of flour and cook, stirring until it begins to froth. Draw the pan back and gradually add i pint of milk and cook i minute, stirring all the time. Put the liver in the pan with the gravy and stew very slowly 5 minutes longer.
20. — Omelet Rudolph.
Into a saucepan put i oz. of butter and i raw onion chopped very fine. Take i tablespoonful of fine cut salt pork which has been slightly cooked, i tablespoonful of fine cut cold roast beef, the same of ham, 2 fine chopped mushrooms and a pinch of fine chopped parsley. Stir in a tablespoonful of thick tomato sauce and a tablespoonful of grated bread crumbs. Make a plain omelet
September^
and when cooked spread with the above mixture and turn over carefully.
21. — French Kidney.
Records on this page
Chicken and Corn TimbaleSalmon CutletsEgg GemsVeal ToastFresh Fish CakesEggs with OnionsCreamed Calf's LiverFrench KidneyOmelet Rudolph