Beat lightly three yolks of eggs and the white of one,
add a dessertspoonful of rice flour, and the same quantity
of orange flour water, and mix all well together. Now add
half a pint of warm milk and a teacupful of good cream,
mix well and pour into the mould. Steam in a bain marie
till it sets, which will be in a little over an hour. Turn
out and pour some caramel sauce over.
Caramel Sauce.
Put eight ounces of sugar to two tablespoonfuls of
water✪ Caramel Cream in a pan and fry till a light golden yellow, not
brown.
Salada Sala. (Salad.)
Clean thoroughly a cos lettuce, tear the leaves rather
larger than in a French salad, and put in a salad bowl.
Mix some finely chopped chervil, tarragon, and about
half the quantity of burnet, and some chives. Make a
dressing of one tablespoonful each of water and white wine
vinegar, some pepper and salt. Mix the dressing with
the lettuce, then strew on the top the finely minced herbs
and chives. Must serve at once with cheese.
508
LXVIII.— ROUMANIA
Menu
Supa de Zarzavat
(Soup Carmine)
Calcan Prajit
(Baked Turbot)
Gisca Fripta
(Baked Goose)
Laptuci fierte la tingire Castraveti
(Stewed Lettuces and Pickled Cucumbers)
Momile cu Orez
(Stewed Sweetbreads with Rice)
Muschi de rgpure
(Fillets of Hare)
Mamaliga cu Crauza
(Cheese Polenta)
Pateu de paun Buohirca cu cap negru
(Peacock cakes) (Steamed Pudding)
Prajituri
(Furmenty)
Fructe-diverse
(Fruit)
S09
BANQUETS OF THE NATIONS
Supa de Zarzavat. (Soup Carmine.)
Put eight ounces of polenta (which has been soaked till
soft) into two quarts of water, then add two ounces of
butter and a pinch of carbonate of soda, and let the
whole boil up. Slice thinly and cut in small pieces a
beetroot, two or three tomatoes, two medium-sized
onions, a small quantity of parsnip or celery, and boil
slowly for two and a half hours. Strain, and rub as
much through a sieve as possible ; add this to the polenta
and the water it was boiled in. Season with paprica
pepper and salt, heat up, and serve.
If the colour is not very rich add some cochineal.
Calcan Prajit. (Baked Turbot.)
Clean and wash a small turbot ; thickly butter a
shallow baking dish ; place some slices of onion at the
bottom, and lay the fish on them. Put in a few sliced
mushrooms, a couple of bay leaves, two or three cloves,
salt and pepper to taste. Moisten to height with an
equal quantity of white wine and water. Bake in a
moderate oven for half an hour, basting occasionally.
When the fish is cooked, place it on a dish, strain the liquor,
which thicken with a brown Financiare sauce seasoned
with a little nutmeg. Stir the sauce over the fire until
boiling, then move to the side of the fire, and stir in the
beaten yolks of two eggs and the strained juice of half
a lemon✪ Calcan Prajit (Baked Turbot). Pour over the fish and serve.
ROUMANIA
Brown Financiare Sauce.
Cook for five minutes in a pan two glasses of orange
juice, the yellow rind of half an orange, half an ounce of
butter, same quantity of glaze, half a tablespoonful
of chopped mushrooms (fresh), and half a teaspoonful
of sugar, after which add half a tumblerful (quarter
of a pint) of brown stock ; boil till it adheres to the spoon,
and'strain through a fine sieve.
Gasca Fripta. (Baked Goose.) ✪ Glaze
Page 202 · 8 recipe records on this page
Presented as published in 1911. 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
Beat lightly three yolks of eggs and the white of one, add a dessertspoonful of rice flour, and the same quantity of orange flower water, and mix all well together. Now add half a pint of warm milk and a teacupful of good cream, mix well and pour into the mould. Steam in a bain marie till it sets, which will be in a little over an hour. Turn out and pour some caramel sauce over.
Caramel Sauce.
Put eight ounces of sugar to two tablespoonfuls of water in a pan and fry till a light golden yellow, not brown.
Salada Sala. (Salad.)
Clean thoroughly a cos lettuce, tear the leaves rather larger than in a French salad, and put in a salad bowl. Mix some finely chopped chervil, tarragon, and about half the quantity of burnet, and some chives. Make a dressing of one tablespoonful each of water and white wine vinegar, some pepper and salt. Mix the dressing with the lettuce, then strew on the top the finely minced herbs and chives. Must serve at once with cheese.
LXVIII.— ROUMANIA
Menu
Supa de Zarzavat (Soup Carmine)
Calcan Prajit (Baked Turbot)
Gisca Fripta (Baked Goose)
Laptuci fierte la tingire Castraveti (Stewed Lettuces and Pickled Cucumbers)
Momile cu Orez (Stewed Sweetbreads with Rice)
Muschi de rgpure (Fillets of Hare)
Mamaliga cu Crauza (Cheese Polenta)
Pateu de paun Buohirca cu cap negru
(Peacock cakes) (Steamed Pudding)
Prajituri (Furmenty)
Fructe-diverse (Fruit)
S09
Supa de Zarzavat. (Soup Carmine.)
Put eight ounces of polenta (which has been soaked till soft) into two quarts of water, then add two ounces of butter and a pinch of carbonate of soda, and let the whole boil up. Slice thinly and cut in small pieces a beetroot, two or three tomatoes, two medium-sized onions, a small quantity of parsnip or celery, and boil slowly for two and a half hours. Strain, and rub as much through a sieve as possible ; add this to the polenta and the water it was boiled in. Season with paprica pepper and salt, heat up, and serve.
If the colour is not very rich add some cochineal.
Calcan Prajit. (Baked Turbot.)
Clean and wash a small turbot ; thickly butter a shallow baking dish ; place some slices of onion at the bottom, and lay the fish on them. Put in a few sliced mushrooms, a couple of bay leaves, two or three cloves, salt and pepper to taste. Moisten to height with an equal quantity of white wine and water. Bake in a moderate oven for half an hour, basting occasionally. When the fish is cooked, place it on a dish, strain the liquor, which thicken with a brown Financiare sauce seasoned with a little nutmeg. Stir the sauce over the fire until boiling, then move to the side of the fire, and stir in the beaten yolks of two eggs and the strained juice of half a lemon. Pour over the fish and serve.
Brown Financiare Sauce.
Cook for five minutes in a pan two glasses of orange juice, the yellow rind of half an orange, half an ounce of butter, same quantity of glaze, half a tablespoonful of chopped mushrooms (fresh), and half a teaspoonful of sugar, after which add half a tumblerful (quarter of a pint) of brown stock ; boil till it adheres to the spoon, and'strain through a fine sieve.
Gasca Fripta. (Baked Goose.)
Records on this page
Caramel CreamCaramel SauceSaladCalcan Prajit (Baked Turbot)Laptuci fierte la tingire Castraveti (Stewed Lettuces and Pickled Cucumbers)Brown Financiare SauceGlazeGasca Fripta (Baked Goose)