Wash six ounces of vermicelli, and simmer it in water
till it is tender, but not soft, and strain it. Beat up
five yolks and two whites of eggs, stir into them a very
little salt and pepper, and half a pint of good sweet
cream. Mince, but not too finely, the skinned breast
of a cold fowl and rather less of a dressed lean ham.
Crate about an ounce and a half of Parmesan cheese
over the mince, and mix the whole ingredients well
together with the vermicelli. Butter and fill a melon-
shaped or other pudding dish, and steam till thoroughly
done. Turn the pudding carefully out, and serve it hot,
with a strong clear gravy flavoured with onions, parsley,
and a little tarragon.
Fritata Siciliana. (Pancakes Glazed.)
Put into a small stewpan one ounce of dried
sifted flour, two ounces of fine sugar, two ounces of
sweet macaroons, and a pinch of candied orange-
flowers ; crush, and mix the whole with five yolks of eggs✪ Vermicelli Pudding,
half a quart of double cream, and a grain of salt, which
thus affords a clearer paste than the common pancakes.
579
BANQUETS OF THE NATIONS
With a paper brush rub the bottom of a pan with oil
so that it may be slightly greased all over ; then pour
in a spoonful of the preparation, which spread over the
pan by moving the pan about, thus rendering the paste
as thin as possible ; when lightly coloured turn it (by
raising it with the ends of the fingers) to colour both
sides, after which turn it out upon a large baking sheet ;
mask it with apricot jam, and strew upon it some
macaroons broken ; then roll it up, leaving it about
an inch in width. During this time you have made a
second like the first, and so proceed, being careful to
keep the pan over a slow fire. When all are thus prepared,
cut them three inches in length, and dish up in a circle,
sift sugar over and, if liked, glaze with a salamander.
Bomboni Ratafini. (Ratafias Cream).
Put four yolks of eggs into a stewpan with two ounces
of ratafias, four ounces of sugar, the grated rind of half
an orange, a small stick of cinnamon, half a wineglassful
of curacoa, and half a pint of cream ; stir this over a
stove fire in a bain marie in order to set the yolks of
eggs, and then strain it through a tammy into a basin.
Add thereto half a pint of whipped cream and half an
ounce of dissolved clarified isinglass✪ Ratafias Cream. Mix the whole
together, and pour into a mould. Imbed in rough ice
and salt. Stand for at least three hours, carefully wipe
the mould, dip it into hot water, and turn out.
Dolce at.le mandorle. (Marzipan.)
Skin and perfectly pound eight ounces of sweet
almonds, moistening them slowly with a little orange-
580
SICILY ✪ Marzipan
Page 231 · 4 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
Wash six ounces of vermicelli, and simmer it in water till it is tender, but not soft, and strain it. Beat up five yolks and two whites of eggs, stir into them a very little salt and pepper, and half a pint of good sweet cream. Mince, but not too finely, the skinned breast of a cold fowl and rather less of a dressed lean ham. Grate about an ounce and a half of Parmesan cheese over the mince, and mix the whole ingredients well together with the vermicelli. Butter and fill a melonshaped or other pudding dish, and steam till thoroughly done. Turn the pudding carefully out, and serve it hot, with a strong clear gravy flavoured with onions, parsley, and a little tarragon.
Fritata Siciliana. (Pancakes Glazed.)
Put into a small stewpan one ounce of dried sifted flour, two ounces of fine sugar, two ounces of sweet macaroons, and a pinch of candied orangeflowers ; crush, and mix the whole with five yolks of eggs, half a quart of double cream, and a grain of salt, which thus affords a clearer paste than the common pancakes.
With a paper brush rub the bottom of a pan with oil so that it may be slightly greased all over ; then pour in a spoonful of the preparation, which spread over the pan by moving the pan about, thus rendering the paste as thin as possible ; when lightly coloured turn it (by raising it with the ends of the fingers) to colour both sides, after which turn it out upon a large baking sheet ; mask it with apricot jam, and strew upon it some macaroons broken ; then roll it up, leaving it about an inch in width. During this time you have made a second like the first, and so proceed, being careful to keep the pan over a slow fire. When all are thus prepared, cut them three inches in length, and dish up in a circle, sift sugar over and, if liked, glaze with a salamander.
Bomboni Ratafini. (Ratafias Cream).
Put four yolks of eggs into a stewpan with two ounces of ratafias, four ounces of sugar, the grated rind of half an orange, a small stick of cinnamon, half a wineglassful of curacoa, and half a pint of cream ; stir this over a stove fire in a bain marie in order to set the yolks of eggs, and then strain it through a tammy into a basin. Add thereto half a pint of whipped cream and half an ounce of dissolved clarified isinglass. Mix the whole together, and pour into a mould. Imbed in rough ice and salt. Stand for at least three hours, carefully wipe the mould, dip it into hot water, and turn out.
Dolce at.le mandorle. (Marzipan.)
Skin and perfectly pound eight ounces of sweet almonds, moistening them slowly with a little orange-
Records on this page
Vermicelli PuddingPancakes GlazedRatafias CreamMarzipan