Suppose the tin is a pil^t of peas, add about half a salt-spoonful of salt, and one
third of a salt-spoonful of powdered sugar. The sugar will of course cause the
peas to taste sweeter, and consequently more like the real fresh ones. Add the mint-
leaves, which, in addition to really improving the flavour of peas, undoubtedly
help the imagination to regard the peas as fresh-gathered ones. Really, if the
tin is a good one, it requires a very good judge to distinguish between fresh peas
and preserved ones. The same method must be pm-sued with French beans —
the latter, however, are improved by having a little chopped boiled parsley added
instead of mint, and a piece of butter mixed with them when they are strained
off. In heating all preserved vegetables do not allow them to remain on the fire
longer than is necessary to simply make them hot through.
ENTREES.
Though entrees are as a rule served before joints, we have gone briefly through
the general prmciples to be observed in cooking joints before those to be con-
sidered in reference to entrees. It should be remembered, however, that, cooks
must learn simple things before they attempt difficult. Too often it will be found
that cooks have what may be termed a few specialities, i.e., they have a few savoury
dishes for which they are famed, but at the same time fail to invariably send
up the joint and vegetables correctly. That cook is the most valuable who is the
most regular. Amateur cooks almost invariably fall into the fault of wishing to
begin at the higher branches of the science — for such it deserves to be called —
of cooking. Young ladies in households often like to what they call " assist "
on certain occasions ; but if the truth were known, probably hinder rather than
help. the cook, who frequently has to leave off her own duties to wait upon the
amateurs, who generally choose jellies or a trifle as the dish with which they
commence their experimental cooking. Cooking, as we have said, is a science ;
and persons who think they can begin at the wrong end will fijid, practically, that
they will fail signally.
To give any genei'al principles with regard to such an enormous variety of
dishes as is comprehended in the word entree is somewhat difficult. Some few
general explanations, however, can be given of certain classes of entrees. As one
very common specimen we would mention kromeskies, taking them as a specimen
PRIXCIPLES ENTREES. Iv
of that large and usually very nice class of entrees wMch may generally be described
as a hot entree, in which the inside is soft and moist, enclosed in a hard, thia
cover. The cover is composed either of egg and bread-crumbs or batter, the inside
of which may be termed generally as croquettes, which we have elsewhere described
as a savoury mince moistened with sauce, if necessary boxmd together with yolk
of egg, dipped in beaten egg, rolled in bi'ead-crumbs, and fried crisp.
Now it will be, I think, universally admitted that these croquettes and ki'omes-
kies are far nicer when the inside is pappy instead of hard. I. may here add
that the difference between kromeskies and croquettes is that the former is the
latter surrounded with a very thin slice of parboiled fat bacon or calf's udder
before it is egged and bread-crumbed. ✪ Kromeskies
Page 66 · 1 recipe record 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
Suppose the tin is a pint of peas, add about half a salt-spoonful of salt, and one third of a salt-spoonful of powdered sugar. The sugar will of course cause the peas to taste sweeter, and consequently more like the real fresh ones. Add the mintleaves, which, in addition to really improving the flavour of peas, undoubtedly help the imagination to regard the peas as fresh-gathered ones. Really, if the tin is a good one, it requires a very good judge to distinguish between fresh peas and preserved ones. The same method must be pursued with French beans — the latter, however, are improved by having a little chopped boiled parsley added instead of mint, and a piece of butter mixed with them when they are strained off. In heating all preserved vegetables do not allow them to remain on the fire longer than is necessary to simply make them hot through.
ENTREES.
Though entrees are as a rule served before joints, we have gone briefly through the general principles to be observed in cooking joints before those to be considered in reference to entrees. It should be remembered, however, that, cooks must learn simple things before they attempt difficult. Too often it will be found that cooks have what may be termed a few specialities, i.e., they have a few savoury dishes for which they are famed, but at the same time fail to invariably send up the joint and vegetables correctly. That cook is the most valuable who is the most regular. Amateur cooks almost invariably fall into the fault of wishing to begin at the higher branches of the science — for such it deserves to be called — of cooking. Young ladies in households often like to what they call "assist" on certain occasions ; but if the truth were known, probably hinder rather than help the cook, who frequently has to leave off her own duties to wait upon the amateurs, who generally choose jellies or a trifle as the dish with which they commence their experimental cooking. Cooking, as we have said, is a science ; and persons who think they can begin at the wrong end will find, practically, that they will fail signally.
To give any general principles with regard to such an enormous variety of dishes as is comprehended in the word entree is somewhat difficult. Some few general explanations, however, can be given of certain classes of entrees. As one very common specimen we would mention kromeskies, taking them as a specimen [illustration: page 65]
PRIXCIPLES ENTREES. Iv
of that large and usually very nice class of entrees which may generally be described as a hot entree, in which the inside is soft and moist, enclosed in a hard, thin cover. The cover is composed either of egg and bread-crumbs or batter, the inside of which may be termed generally as croquettes, which we have elsewhere described as a savoury mince moistened with sauce, if necessary boxmd together with yolk of egg, dipped in beaten egg, rolled in bi'ead-crumbs, and fried crisp.
Now it will be, I think, universally admitted that these croquettes and kromeskies are far nicer when the inside is moist instead of hard. I may here add that the difference between kromeskies and croquettes is that the former is the latter surrounded with a very thin slice of parboiled fat bacon or calf's udder before it is egged and bread-crumbed.
Records on this page
Kromeskies