Note. The above has been proven a
valuable receipt about Christmas and par-
tv times but as it makes a cake so nearly
all fruit it will bear a little thinning down
with more cake batter for most occasions.
I make twice the amount of pound-cake
mixture, use a little of it as pound or jelly
cake and put the specified amount of
fruits in what remains or mix them with-
out taking any out; it is a rich cake still,
only of diffierent degrees; and if they are
temperance people and will not buy
brandy put in another spoonful of spices
and the cake will be just as good as if the
brandy was put in and baked out of it.
Cost as above with prices as quoted at
this place, 14 pounds mcluding one coat
thick icmg ii.85.
Dinner.
August 3.
Soup-Consomme, chatelaine (6 qts.
40 cents.)
Tomatoes and cucumbers (on table 10
cents.)
Flounder a I'ltalienne (4 lbs. gross and
sauce 45 cents).
Potato croquettes.
Boiled ham and tongue (nominal, left
for cold).
Roast beef, (i rib 3 lbs 39 cents.)
Braised brisket of veal, mareschale,
(3 lbs. 36 cents).
Lamb cutlets, a la Nelson (14 orders,
2 lbs. and irimmings, 48^ cents).
Rissolcttes, a la Marseillaise, (12 orders
26 cents).
Baked tomatoes 15, onions in cream
10, rice 4, beans 4, cabbage 8, potatoes
16, (57 cents).
Queen pudding with cream, (No. 845; 3
qts. or 4^/^ lbs. 35 C(^^nts).
Blackberry pie (2 pies large, 20 cents).
Bisque of pineapple icecream(No. 206;
2 qts i and freezing 65 cents.)
Cakes assorted (15 cents).
Nats, raisins, cheese, crackers, condi-
ments,(37 cents).
Milk, buttermilk, cream, (46 cents) .
Butter, bread, cofiee, tea, sugar,' 38
cents.
Total $5,57, 37 persons; 15 cents a
plate.
837— Consomma Chatelaine
Like consomme royal with minced
shalots and mushrooms in the custards.
Make and clarify the consomme as at
No. 139; there ou^ht to be a fowl roasted
brown and then boiled in it, otherwise
add extract of meat for richness and
color.
Mince an equal quantity of butto
T07
COOKING J^OR PROFIT,
mushrooms and young onions, about ^
cup of each ; break 3 eggs in a pan, add
a spoonful of milk or both and the
minced in::redients, season, stir up, put
in a buttered small pan or mould and
cook by steaming. When the custard
is done and cold cut out shapes ether
like corks or plain squares. Put half a
dozen in each plate when the consomme
is served.
838— Flounder a' la Italienne.
The flounder is a flat fish about same
size as the sole, common and quite cheap
in the seaports.
Cut in pieces across the fish and re-
move the dark skin ; cook it the same as
at No. 184. Serve with brown Italian
sauce and a potato croquette in the
same plate.
839— Potato Croquettes.
Take 4 or 5 potatoes out of the dinner
Steamer and mash them with salt, the
yolk of an eg 5, or two, and pinch of
ground mace or nutmesj and if quite dry
add a little butter✪ Potato Croquettes. Roll on the flour
board, cut ofl" balls larger than walnuts,
roll round, bread them in eg2; and
cracker meal and fry to a^ handsome
light brown same as dauphine. They
can be made in other shapes but the
round is the quickest.
840~Braised Brisket of
Marechaie.
Veal
✪ Braised Brisket of Veal
Page 250 · 2 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
Note. The above has been proven a valuable receipt about Christmas and partv times but as it makes a cake so nearly all fruit it will bear a little thinning down with more cake batter for most occasions. I make twice the amount of pound-cake mixture, use a little of it as pound or jelly cake and put the specified amount of
fruits in what remains or mix them without taking any out; it is a rich cake still, only of different degrees; and if they are temperance people and will not buy brandy put in another spoonful of spices and the cake will be just as good as if the brandy was put in and baked out of it. Cost as above with prices as quoted at this place, 14 pounds including one coat thick icing $1.85.
Dinner.
August 3.
Soup-Consomme, chatelaine (6 qts. 40 cents.)
Tomatoes and cucumbers (on table 10 cents.)
Flounder a I'ltalienne (4 lbs. gross and sauce 45 cents).
Potato croquettes.
Boiled ham and tongue (nominal, left for cold).
Roast beef, (i rib 3 lbs 39 cents.)
Braised brisket of veal, mareschale, (3 lbs. 36 cents).
Lamb cutlets, a la Nelson (14 orders, 2 lbs. and trimmings, 48^ cents).
Rissolettes, a la Marseillaise, (12 orders 26 cents).
Baked tomatoes 15, onions in cream 10, rice 4, beans 4, cabbage 8, potatoes 16, (57 cents).
Queen pudding with cream, (No. 845; 3 qts. or 4^/^ lbs. 35 cents).
Blackberry pie (2 pies large, 20 cents).
Bisque of pineapple icecream(No. 206; 2 qts i and freezing 65 cents.)
Cakes assorted (15 cents).
Nuts, raisins, cheese, crackers, condiments,(37 cents).
Milk, buttermilk, cream, (46 cents) .
Butter, bread, coffee, tea, sugar,' 38 cents.
Total $5,57, 37 persons; 15 cents a plate.
837— Consomma Chatelaine
Like consomme royal with minced shalots and mushrooms in the custards.
Make and clarify the consomme as at No. 139; there ought to be a fowl roasted brown and then boiled in it, otherwise add extract of meat for richness and color.
Mince an equal quantity of butto
T07
mushrooms and young onions, about ^ cup of each ; break 3 eggs in a pan, add a spoonful of milk or both and the minced ingredients, season, stir up, put in a buttered small pan or mould and cook by steaming. When the custard is done and cold cut out shapes ether like corks or plain squares. Put half a dozen in each plate when the consomme is served.
838— Flounder a' la Italienne.
The flounder is a flat fish about same size as the sole, common and quite cheap in the seaports.
Cut in pieces across the fish and remove the dark skin ; cook it the same as at No. 184. Serve with brown Italian sauce and a potato croquette in the same plate.
839— Potato Croquettes.
Take 4 or 5 potatoes out of the dinner Steamer and mash them with salt, the yolk of an egg, or two, and pinch of ground mace or nutmeg and if quite dry add a little butter. Roll on the flour board, cut ofl" balls larger than walnuts, roll round, bread them in egg; and cracker meal and fry to a handsome light brown same as dauphine. They can be made in other shapes but the round is the quickest.
840~Braised Brisket of Marechaie.
Veal
Records on this page
Potato CroquettesBraised Brisket of Veal