Cut raw potatoes into the shape of almonds, or
lozenges, or circles ; wash and dry thoroughly. Fry
in butter till of a slightly golden colour, drain, and use
either to fill the centre or surround the sides of entrees
of beef
Hominy.
Boil the hominy in water or milk ; season with
onions, pepper, and salt✪ Hominy. Form into balls, and proceed
as for mashed potatoes ' a la Duchesse.'
Onions.
Take twelve onions the size of a walnut when
skinned and trimmed. Put them in a stewpan with
butter already melting, a pinch of sugar, a pinch of
salt, and let them warm for a few minutes ; then pour
in a teacupful of broth, and simmer till the broth is
reduced to a glaze. The onion will be tender and
298 GARNISH A LA FIAAXCIERE.
slightly brown, and ready to garnish any dish for
which onions are suitable.
Mushrooms.
Button mushrooms nearly of a size are to be used.
Put them in a stewpan with butter, fine herbs, and
chibbals, or onions when no larger than a pea. Warm
for a few minutes, add a little flour and enough broth
to moisten ; let them stew till no sauce remains ;
make a liaison with yolk of Qgg and a squeeze of
lemon, into which stir the mushrooms. Fry a round
slice of bread if the centre of the dish is to be gar-
nished, and dress on that.
Olives.
The large Spanish olive looks best. The stone must
be got rid of by cutting with a sharp knife round and
round, as in peeling an apple — with this difference,
that in the case of the apple it is desired to cut the
peel as thin as possible, and with the olive it is desired
to cut the peel so that nothing shall be left on the
stone, and to maintain the form of the olive b\'
keeping the spiral rind unbroken.
Stew very slowly in half stock, half Chablis wine.
This garnish is always sent up with salmis of duck, and
often with entrees of fillet of beef
Garnish a la Financiere.
Cocks' combs, cocks' kidneys, very small quenelles,
ASPIC JELLY. 299
sweetbreads cut to the size of grapes, button mush-
rooms, are the materials for this garnish.
The cocks' combs are generally bought in bottles.
If taken from the bird, they must be so trimmed
at the edges as to allow of the blood disgorging, and
the little skin must be rubbed off with a cloth dipped
in boiling water and salt. It takes about eight hours'
soaking in cold water to disgorge the cocks' combs.
They must be simmered in broth with lemon-
juice and butter, till three-parts done, and then the
other ingredients are to be added with a rich white
sauce, and the cooking completed in this sauce. The
garnish is used with a fricassee of chicken, or to
fill a vol-au-vent.
Egg Balls.
Take four hard-boiled eggs, separate the yolks
from the whites, pass them through a hair sieve, add
one tablespoonful of curry pow^der, one of flour, four
raw yolks, salt and pepper. Mix them into a stiff
paste, and make them into small balls ; cook them in
water, boiling for five minutes ; drain them on a
cloth, and use for soups or entrees.
Aspic Jelly.
2 quarts filtered cold water ;
6 ozs. gelatine ;
\ pint French vinegar ;
I onion ;
I head celery ;
I bay leaf ;
30O
ASPIC JELLY.
A sprig of thyme ;
30 peppercorns ;
A little salt ;
A very little cayenne pepper✪ Aspic Jelly.
Page 121 · 3 recipe records on this page
Presented as published in 1882. 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
Cut raw potatoes into the shape of almonds, or lozenges, or circles ; wash and dry thoroughly. Fry in butter till of a slightly golden colour, drain, and use either to fill the centre or surround the sides of entrees of beef
Hominy.
Boil the hominy in water or milk ; season with onions, pepper, and salt. Form into balls, and proceed as for mashed potatoes ' a la Duchesse.'
Onions.
Take twelve onions the size of a walnut when skinned and trimmed. Put them in a stewpan with butter already melting, a pinch of sugar, a pinch of salt, and let them warm for a few minutes ; then pour in a teacupful of broth, and simmer till the broth is reduced to a glaze. The onion will be tender and
298 GARNISH A LA FIAAXCIERE.
slightly brown, and ready to garnish any dish for which onions are suitable.
Mushrooms.
Button mushrooms nearly of a size are to be used. Put them in a stewpan with butter, fine herbs, and chibbals, or onions when no larger than a pea. Warm for a few minutes, add a little flour and enough broth to moisten ; let them stew till no sauce remains ; make a liaison with yolk of Qgg and a squeeze of lemon, into which stir the mushrooms. Fry a round slice of bread if the centre of the dish is to be garnished, and dress on that.
Olives.
The large Spanish olive looks best. The stone must be got rid of by cutting with a sharp knife round and round, as in peeling an apple — with this difference, that in the case of the apple it is desired to cut the peel as thin as possible, and with the olive it is desired to cut the peel so that nothing shall be left on the stone, and to maintain the form of the olive by keeping the spiral rind unbroken.
Stew very slowly in half stock, half Chablis wine. This garnish is always sent up with salmis of duck, and often with entrees of fillet of beef
Garnish a la Financiere.
Cocks' combs, cocks' kidneys, very small quenelles,
ASPIC JELLY. 299
sweetbreads cut to the size of grapes, button mushrooms, are the materials for this garnish.
The cocks' combs are generally bought in bottles.
If taken from the bird, they must be so trimmed at the edges as to allow of the blood disgorging, and the little skin must be rubbed off with a cloth dipped in boiling water and salt. It takes about eight hours' soaking in cold water to disgorge the cocks' combs.
They must be simmered in broth with lemon juice and butter, till three-parts done, and then the other ingredients are to be added with a rich white sauce, and the cooking completed in this sauce. The garnish is used with a fricassee of chicken, or to fill a vol-au-vent.
Egg Balls.
Take four hard-boiled eggs, separate the yolks from the whites, pass them through a hair sieve, add one tablespoonful of curry pow^der, one of flour, four raw yolks, salt and pepper. Mix them into a stiff paste, and make them into small balls ; cook them in water, boiling for five minutes ; drain them on a cloth, and use for soups or entrees.
Aspic Jelly.
2 quarts filtered cold water ;
6 ozs. gelatine ;
\ pint French vinegar ;
I onion ;
I head celery ;
I bay leaf ;
30O
ASPIC JELLY.
A sprig of thyme ;
30 peppercorns ;
A little salt ;
A very little cayenne pepper.
Records on this page
HominyAspic JellyEgg Balls