The bread we use at Munich is what is
called semel-bread, being small loaves, weighing
from two to three ounces ; and as we receive
the bread in donations from the bakers, it is
commonly dry and hard, being that which,
not being sold in time, remains on hand, and
become stale and unsaleable ; and we have found
by experience that this hard and stale bread
answers our purpose much better than any
other, for it renders mastication necessary, and
mastication seems very powerfully to assist
in promoting digestion, likewise prolongs the
duration of the enjoyment of eating — a matter
of great importance indeed, and which has not
hitherto been sufiiciently attended to."
Sante, Potage de (Careme's recipe). —
Put into a stock-pot two roast fowls (to colour it
slightly) , a large knuckle of veal (removing the
bony end), and some bones of roast beef, if you
have any ; add the necessary beef stock (twenty
ladlefuls),so that the consomme when reduced
may contain about fifteen ladlefuls; remove
the scum, after which add the roots and some
grains of pepper ; boil it slowly five hours, skim
off the fat, and take up the meats ; then mix in
the consomme the white of an egg beaten up
with a httle cold beef stock to clarify it ; after
twenty minutes boiling, strain it through a
napkin, and again set it to boil, mixing with
it the following roots and vegetables : the red
part of a large carrot, cut with a root-cutter
in columns three-quarters of an inch wide, and
each column being divided into slices one-eighth
SAP
( 826 )
SAB
of an incli in thickness; a large turnip pre-
pared in the same manner ; as also two heads
of celery and two leeks sliced — these roots
should be blanched — add two small lettuces,
a little soiTcl and chervil. After an hour's
boiling throw in a little sugar and three
table-spoonfuls of asparagus points blanched
of a fine green, and throw the soup into a
tureen containing small crusts of a French roll✪ Potage de Sante
rasped, cut round three-quarters of an inch
wide, without the least appearance of crumb,
and dried in a hot closet.
Sapucaia Nut. — This nut is very plenti-
ful in the forests of Brazil, where it grows on a
lofty tree. The fruit of the tree is wire-shaped
and as large as a child's head, and opens with a
lid which falls off. In each fruit are a number
of seeds or nuts, as in the case of the allied
Brazil nut. The flavour is superior to that of
the Brazil nut, although, hitherto, the sapucaia
nut is much less common in our shojis ; its form
is oval, somewhat pointed at both ends, the
ends being sUghtly bent in opposite directions.
"Monkeys," saj's one writer, "are very fond
of the sapucaia. nut, and are sometimes caught
in consequence of thrusting the hand into a
capsule, and not being able to withdraw it
when filled with a nut, whilst they obstinately
keep hold of the expected prize."
Saratoga Pudding.— Put a pinch of salt
into two table-spoonfuls of flour, add three
table-spoonfuls of sugar, and work the whole
into a smooth paste by beating it briskly with
three fresh eggs. Add gradually a quart of hot
milk✪ Saratoga Pudding, pour the batter into a buttered dish, and
bake in a quick oven. Time to bake, about
twenty minutes. Probable cost, 9d. Sufficient
for five or six persons.
Page 1708 · 2 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
The bread we use at Munich is what is called semel-bread, being small loaves, weighing from two to three ounces ; and as we receive the bread in donations from the bakers, it is commonly dry and hard, being that which, not being sold in time, remains on hand, and become stale and unsaleable ; and we have found by experience that this hard and stale bread answers our purpose much better than any other, for it renders mastication necessary, and mastication seems very powerfully to assist in promoting digestion, likewise prolongs the duration of the enjoyment of eating — a matter of great importance indeed, and which has not hitherto been sufficiently attended to."
Sante, Potage de (Careme's recipe). — Put into a stock-pot two roast fowls (to colour it slightly) , a large knuckle of veal (removing the bony end), and some bones of roast beef, if you have any ; add the necessary beef stock (twenty ladlefuls),so that the consomme when reduced may contain about fifteen ladlefuls; remove the scum, after which add the roots and some grains of pepper ; boil it slowly five hours, skim off the fat, and take up the meats ; then mix in the consomme the white of an egg beaten up with a little cold beef stock to clarify it ; after twenty minutes boiling, strain it through a napkin, and again set it to boil, mixing with it the following roots and vegetables : the red part of a large carrot, cut with a root-cutter in columns three-quarters of an inch wide, and each column being divided into slices one-eighth
SAP
( 826 )
SAB
of an incli in thickness; a large turnip prepared in the same manner ; as also two heads of celery and two leeks sliced — these roots should be blanched — add two small lettuces, a little sorrel and chervil. After an hour's boiling throw in a little sugar and three table-spoonfuls of asparagus points blanched of a fine green, and throw the soup into a tureen containing small crusts of a French roll rasped, cut round three-quarters of an inch wide, without the least appearance of crumb, and dried in a hot closet.
Sapucaia Nut. — This nut is very plentiful in the forests of Brazil, where it grows on a lofty tree. The fruit of the tree is wire-shaped and as large as a child's head, and opens with a lid which falls off. In each fruit are a number of seeds or nuts, as in the case of the allied Brazil nut. The flavour is superior to that of the Brazil nut, although, hitherto, the sapucaia nut is much less common in our shojis ; its form is oval, somewhat pointed at both ends, the ends being slightly bent in opposite directions. "Monkeys," saj's one writer, "are very fond of the sapucaia. nut, and are sometimes caught in consequence of thrusting the hand into a capsule, and not being able to withdraw it when filled with a nut, whilst they obstinately keep hold of the expected prize."
Saratoga Pudding.— Put a pinch of salt into two table-spoonfuls of flour, add three table-spoonfuls of sugar, and work the whole into a smooth paste by beating it briskly with three fresh eggs. Add gradually a quart of hot milk, pour the batter into a buttered dish, and bake in a quick oven. Time to bake, about twenty minutes. Probable cost, 9d. Sufficient for five or six persons.
Records on this page
Potage de SanteSaratoga Pudding