Orleans Pudding. — Put one ounce of
gelatine into a basin with a quarter of a pint of
cold water, and let it soak for half an hour.
Whisk the yolks of five eggs thoroughly, and
add very gradually a pint of hot milk or cream,
and six ounces of powdered sugar: Put the
custard into an enamelled saucepan over a
gentle fire, and stir until it begins to thicken;
add the soaked gelatine, and stir until the gela-
tine is dissolved. Put half an ounce of picked
currants, half an ounce of stoned raisins, and
an oimce of fiinely-minced candied peel into a
saucepan with a quarter of a pint of brandy✪ Orleans Pudding,
and simmer gently for twenty minutes. Oil
a plain roimd mould; spread a thin layer of
cream at th-e bottom, say about half an inch in
thickness ; strew a little of the fruit upon this,
and let it set, and then a layer of Naples
biscuits finely crumbled, and a layer of
crushed ratafias. Repeat until the mould is
full. Put the pudding into a cool place until it
is firmly set ; if possible, place it in ice. Turn
it on a dish, and garnish vfiih dried cherries and
strips of candied peel. Time, ten minutes to
thicken the pudding. Probable cost, exclusive
of the brandy, 2s. Sufficient for five or six
persons.
Ortolans.— These birds, though small and
very rare, are much esteemed by epicures for
the delicacy of their flesh. They are in season
from November to Februarj-.
Ortolans, Potted.— Cut off the necks,
heads, and legs of some ortolans, and season
them with pepper, salt, and grated nutmeg.
Prepare some chicken forcemeat — the quantity
to be regulated by the size of the potting-pan
and the number of ortolans. Spread a layer
ORT
(484)
OX
of forcemeat at the bottom of the pan, place
an ortolan upon it, and then some more force-
meat, and continue until the pan is full, re-
membering only that the topmost layer should
consist of forcemeat. Lay some thin slices of
fat bacon✪ Ortolans, Potted on the top, put on the cover, and bake
in a moderate oven. Two or three trufHes
finely minced, and spread upon the layers of
forcemeat, are a great improvement to this
dish. To be served cold. Time to bake, one
hour. Probable cost, uncertain, ortolans being
seldom offered for sale.
ORTOLA^S
Ortolans, Roasted.— Truss the ortolans
without drawing them. Lay first a vine-leaf
and then a thin slice of bacon over the breast
of each, and tie the leaf and bacon on with
string. Put the birds down to a brisk fire, and
baste them liberally. Dish upon toast which
has been placed under them whilst they were
roasting, and garnish the dish with water-
cresses✪ Ortolans, Roasted. Send orange gravy to table in a
tureen. Time, twenty-five minutes to roast.
Probable cost, uncertain, ortolans being seldom
offered for sale. Sufficient, half a dozen for six
persons.
Ortolans, Stewed, with Truflles.— ✪ Ortolans, Stewed with Truffles
Page 1044 · 4 recipe records on this page
Presented as published in 1892. 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
Orleans Pudding. — Put one ounce of gelatine into a basin with a quarter of a pint of cold water, and let it soak for half an hour. Whisk the yolks of five eggs thoroughly, and add very gradually a pint of hot milk or cream, and six ounces of powdered sugar: Put the custard into an enamelled saucepan over a gentle fire, and stir until it begins to thicken; add the soaked gelatine, and stir until the gelatine is dissolved. Put half an ounce of picked currants, half an ounce of stoned raisins, and an ounce of finely-minced candied peel into a saucepan with a quarter of a pint of brandy, and simmer gently for twenty minutes. Oil a plain round mould; spread a thin layer of cream at the bottom, say about half an inch in thickness ; strew a little of the fruit upon this, and let it set, and then a layer of Naples biscuits finely crumbled, and a layer of crushed ratafias. Repeat until the mould is full. Put the pudding into a cool place until it is firmly set; if possible, place it in ice. Turn it on a dish, and garnish with dried cherries and strips of candied peel. Time, ten minutes to thicken the pudding. Probable cost, exclusive of the brandy, 2s. Sufficient for five or six persons.
Ortolans.— These birds, though small and very rare, are much esteemed by epicures for the delicacy of their flesh. They are in season from November to Februarj-.
Ortolans, Potted.— Cut off the necks, heads, and legs of some ortolans, and season them with pepper, salt, and grated nutmeg. Prepare some chicken forcemeat — the quantity to be regulated by the size of the potting-pan and the number of ortolans. Spread a layer
ORT
(484)
OX
of forcemeat at the bottom of the pan, place an ortolan upon it, and then some more forcemeat, and continue until the pan is full, remembering only that the topmost layer should consist of forcemeat. Lay some thin slices of fat bacon on the top, put on the cover, and bake in a moderate oven. Two or three truffles finely minced, and spread upon the layers of forcemeat, are a great improvement to this dish. To be served cold. Time to bake, one hour. Probable cost, uncertain, ortolans being seldom offered for sale.
ORTOLA^S
Ortolans, Roasted.— Truss the ortolans without drawing them. Lay first a vine-leaf and then a thin slice of bacon over the breast of each, and tie the leaf and bacon on with string. Put the birds down to a brisk fire, and baste them liberally. Dish upon toast which has been placed under them whilst they were roasting, and garnish the dish with watercresses. Send orange gravy to table in a tureen. Time, twenty-five minutes to roast. Probable cost, uncertain, ortolans being seldom offered for sale. Sufficient, half a dozen for six persons.
Ortolans, Stewed, with Truflles.—
Records on this page
Orleans PuddingOrtolans, PottedOrtolans, RoastedOrtolans, Stewed with Truffles