between the finger and thumb. Have
the yolks slightly beaten ready in a bowl,
pour the bubbling syrup to them quickly
while you keep beating with an egg
beater. Set over the fire for a minute or
two and keep beating while it cooks a
little more, flavor and pour it over sheets
of cake, or dip small cakes in it. If the
sugar was boiled enough it will set hard
and dry as soon as cold. Is improved by
being beaten in the saucepan until
partly cooled, and the flavoring should
go in the very last thing to avoid loss by
boiling out.
ing candy to them with rapid beating.
Dinner.
July 20.
Soi
(5 qts, 30
710— White Glaze or Boiled Icing.
2 cups sugar.
6 tablespoons water.
4 whites of eggs.
Flavor✪ White Glaze or Boiled Icing.
Boil the sugar and water until a drop
in cold water sets in brittle candy. Have
the whites slightly beaten in a bowl, pour
the boiling sugar to them while you beat
very rapidly. Set Over the fire again
until it boils, taking care to keep it from
burning. Then set it on ^ ice and beat
with an egg beater until it is perfectly
white and creamy \ike/ondanfy3ind begins
to set. Ice cakes with it or dip small
cakes in, such as sponge drops, holding
them on a fork. This is quick and easj
after the first trial ; the point is to boil
the sugar to "the crack, which takes a
up — Consomme Brunoise
cents.)
Fillets of trout, Spanish style (3 lbs,
gross, potatoes and sauce, 35 cents.)
Potatoes Brabant.
Boiled meats (no orders, left over for
supper, etc.)
Roast beef (2 lbs, 25 cents.)
Roast pork {2 lbs, 22 cents.)
Roast veal with dressing (2 lbs, and
dressing, 30 cents.)
Epigramme of lamb, sauce Trianon
(2 lbs, and sauce, 30 cents.)
Potato salad (5 cents.)
String beans 5, butter beans 5, cabbage
2 heads 10 tomatoes 15, potatoes 8—4^
cents.
Raspberry crop dumplings with sauce
(30 dumplings and sauce, 17 cents.)
Custard pie (2 with i qt, milk, 8 eggs
and sugar, 20 cents.)
Lemon sherbet (No. 179; 2 qts, before
freezing, 20 cents.)
Angel food cake (baked thin, frosted
and sliced, 22 cents.)
Nuts, raisins, cheese, crackers, con-
diments (average, 35 cents.)
Milk (9 quarts, 27 cents.)
Cream 10, coffee lo, tea
butter 10, bread 6.
3, sugar 4,
SAJV I^RANCISCO HOTEL GAZETTE'S
80
Totals $4 04; 35 persons; ii J^ cents a
plate.
713— Consomme Brunoi^e;.
5 quarts clear soup stock.
Yz lb, chopped lean beef.
2 whites of eggs tD clear it.
I cup green cooked peas.
I cup carrot and turnip and leek and
celery if you have them cut in. smallest
dice.
r teaspoon extract of meat.✪ Consomme Brunoise
Draw off the stock free from grease,
put in the beef and white of egg mixed
with some cold water and set ic on to
boil. When well boiled strain through a
napkin or tammy cloth or jelly bag. Cook
the vegetables separately, wash them off,
season the consomme with salt and cay-
enne and add meat extract (or glaze of
your own making) to color light brown,
and then the vegetables.
714— Fillets r.f Trout Spanish Stvle.
Page 220 · 3 recipe records on this page
Presented as published in 1886. 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
between the finger and thumb. Have the yolks slightly beaten ready in a bowl, pour the bubbling syrup to them quickly while you keep beating with an egg beater. Set over the fire for a minute or two and keep beating while it cooks a little more, flavor and pour it over sheets of cake, or dip small cakes in it. If the sugar was boiled enough it will set hard and dry as soon as cold. Is improved by being beaten in the saucepan until partly cooled, and the flavoring should go in the very last thing to avoid loss by boiling out.
ing candy to them with rapid beating.
Dinner.
July 20. Soi
(5 qts, 30
710— White Glaze or Boiled Icing.
2 cups sugar.
6 tablespoons water.
4 whites of eggs.
Flavor.
Boil the sugar and water until a drop in cold water sets in brittle candy. Have the whites slightly beaten in a bowl, pour the boiling sugar to them while you beat very rapidly. Set Over the fire again until it boils, taking care to keep it from burning. Then set it on ^ ice and beat with an egg beater until it is perfectly white and creamy like fondant and begins to set. Ice cakes with it or dip small cakes in, such as sponge drops, holding them on a fork. This is quick and easy after the first trial ; the point is to boil the sugar to "the crack, which takes a
up — Consomme Brunoise
cents.)
Fillets of trout, Spanish style (3 lbs, gross, potatoes and sauce, 35 cents.)
Potatoes Brabant.
Boiled meats (no orders, left over for supper, etc.)
Roast beef (2 lbs, 25 cents.)
Roast pork {2 lbs, 22 cents.)
Roast veal with dressing (2 lbs, and dressing, 30 cents.)
Epigramme of lamb, sauce Trianon (2 lbs, and sauce, 30 cents.)
Potato salad (5 cents.)
String beans 5, butter beans 5, cabbage 2 heads 10 tomatoes 15, potatoes 8—4^ cents.
Raspberry crop dumplings with sauce (30 dumplings and sauce, 17 cents.)
Custard pie (2 with i qt, milk, 8 eggs and sugar, 20 cents.)
Lemon sherbet (No. 179; 2 qts, before freezing, 20 cents.)
Angel food cake (baked thin, frosted and sliced, 22 cents.)
Nuts, raisins, cheese, crackers, condiments (average, 35 cents.) Milk (9 quarts, 27 cents.) Cream 10, coffee lo, tea butter 10, bread 6.
3, sugar 4,
Totals $4 04; 35 persons; ii J^ cents a plate.
713— Consomme Brunoise.
5 quarts clear soup stock.
Yz lb, chopped lean beef.
2 whites of eggs tD clear it.
I cup green cooked peas.
I cup carrot and turnip and leek and celery if you have them cut in. smallest dice.
r teaspoon extract of meat.
Draw off the stock free from grease, put in the beef and white of egg mixed with some cold water and set ic on to boil. When well boiled strain through a napkin or tammy cloth or jelly bag. Cook the vegetables separately, wash them off, season the consomme with salt and cayenne and add meat extract (or glaze of your own making) to color light brown, and then the vegetables.
714— Fillets r.f Trout Spanish Stvle.
Records on this page
White Glaze or Boiled IcingConsomme BrunoisePotato Salad