Pop some very large tomatoes into hot water for a
little, then skin and halve them. Put some butter in a
pan, and when hot fry the tomatoes, dusting them with
salt and pepper. When cooked reduce the liquor as much
as possible. Place the tomatoes in a dish, pour the sauce
over them, and on the top of these some very neatly
trimmed fried eggs, on which sprinkle some fine salt,
minced chervil, and coraline pepper✪ Tomates de Huevos (Tomatoes and Eggs).
89
BANQUETS OF THE NATIONS
Cabellos de Angel. (Stewed Melon.)
Take any kind of melon. Pare, clean from all the
seeds, and cut in long thin narrow strips.
Make a syrup by boiling three pounds of sugar in the
same weight of water. After clarifying, and while still hot,
put in four pounds weight of the cut melon✪ Cabellos de Angel (Stewed Melon), and stew
slowly till tender. Reduce the syrup by boiling, and pour
over the fruit. Serve cold.
Torta de Almendras. (Almond Tart.)
Make a good rich crust and put in a round flawn case
about an inch high and nine inches in diameter. Fire
it in the oven. Make a good rich custard and spread
some in the bottom of the flawn with a thick layer of
pounded almonds sweetened with sugar on the top.
Then put another layer of custard upon the almonds,
and fire till custard is cooked. Serve with whipped cream
on top✪ Torta de Almendras (Almond Tart).
Qobso de Flor. (Cheese).
Take equal quantities of sheep's and goat's milk cheese,
a strong infusion from the thistle, and a little pepper✪ Qobso de Flor (Cheese).
Pound all together and make into small cakes. Serve
with bread and butter.
90
XIV.— CHINA (North-West)
Menu
Kan Kwoa Kwa Tzu
(Dried Fruits) (Roast Melon Seeds)
Ping fang Chih t'ao Chu ping
(Sugar Candy) (Raisins) (Candied Peel)
Hsien Kwoa (Fresh Fruit)
P'u t'ao Hsiang shui It
(Grapes) (Pears)
Ksi kwa Li tzti
(Melons) (Plums)
Hsiao Wan. (Small Dishes)
Liu hsia ren Tan fen kao
(Shrimp Mayonnaise) (Eggs in Aspic)
Chin Kan Yen hwang kwa
(Chicken Livers) (Pickled Cucumbers)
Chao Chin
(Warm Wine)
91
CHINA (North-West) — continued
Menu
Ta wan [Large Dishes)
Yen woa t'ang
(Birds' Nest Soup)
Chu sun
(Bamboo Shoots)
Sha ch'ih
(Sharks' Fins)
No mi chi chou
(Chicken in Rice)
San hsien shao mai
(Crab Croquettes)
Ch'ieh chia
(Egg Plant)
Yu Sai
(Fish Gills and Stomachs)
Tso tin kai
(Fried Frogs)
Hai Shen
(Sea Slugs)
Chi tan kao
(Sponge Custard)
Y'ii hsia
(Shell Fish)
Yan ja kwaj
(Dough-nuts)
Yeh ya kwa tsz
(Braised Slices of Teal)
Chia hsien kao
(Bean Curd Dumplings)
Chwan Wan tzii
(Pork Meat Balls)
Yen woa kao
(Custard and Jelly)
I p'in ku
(Roast Duck)
Ching Mi fan
(Boiled Rice)
Ch'a shui
(Tea)
92
CHINA (North-West)
Liu hsia ren. (Shrimp Mayonnaise.)
Put one pint of sauce, similar to Bechamel, only using
oil instead of butter, into a saucepan with four mush-
rooms, one truffle, and the meat from a dozen large
shrimps, all chopped up very small. Thicken well, and
let it cook for five minutes, and when cold divide into
small fancy shapes.
Tan fen kao. (Eggs in Aspic.)
Set a plain border mould in ice, and have ready suffi-
cient warm savoury aspic jelly coloured green to fill in.
Cut some eggs in quarters, and dip them in the jelly, and
stick them round the interior of the mould, whites and
yolks alternately. Fill up with the eggs and aspic.
Turn out.
Chi Kan. (Chicken Livers.)
Page 45 · 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
Pop some very large tomatoes into hot water for a little, then skin and halve them. Put some butter in a pan, and when hot fry the tomatoes, dusting them with salt and pepper. When cooked reduce the liquor as much as possible. Place the tomatoes in a dish, pour the sauce over them, and on the top of these some very neatly trimmed fried eggs, on which sprinkle some fine salt, minced chervil, and coraline pepper.
Cabellos de Angel. (Stewed Melon.)
Take any kind of melon. Pare, clean from all the seeds, and cut in long thin narrow strips.
Make a syrup by boiling three pounds of sugar in the same weight of water. After clarifying, and while still hot, put in four pounds weight of the cut melon, and stew slowly till tender. Reduce the syrup by boiling, and pour over the fruit. Serve cold.
Torta de Almendras. (Almond Tart.)
Make a good rich crust and put in a round flawn case about an inch high and nine inches in diameter. Fire it in the oven. Make a good rich custard and spread some in the bottom of the flawn with a thick layer of pounded almonds sweetened with sugar on the top. Then put another layer of custard upon the almonds, and fire till custard is cooked. Serve with whipped cream on top.
Qobso de Flor. (Cheese).
Take equal quantities of sheep's and goat's milk cheese, a strong infusion from the thistle, and a little pepper. Pound all together and make into small cakes. Serve with bread and butter.
XIV.— CHINA (North-West)
Menu
Kan Kwoa Kwa Tzu
(Dried Fruits) (Roast Melon Seeds)
Ping fang Chih t'ao Chu ping
(Sugar Candy) (Raisins) (Candied Peel)
Hsien Kwoa (Fresh Fruit)
P'u t'ao Hsiang shui It
(Grapes) (Pears)
Ksi kwa Li tzti
(Melons) (Plums)
Hsiao Wan. (Small Dishes)
Liu hsia ren Tan fen kao
(Shrimp Mayonnaise) (Eggs in Aspic)
Chin Kan Yen hwang kwa
(Chicken Livers) (Pickled Cucumbers)
Chao Chin (Warm Wine)
CHINA (North-West) — continued
Menu
Ta wan [Large Dishes)
Yen woa t'ang (Birds' Nest Soup)
Chu sun (Bamboo Shoots)
Sha ch'ih (Sharks' Fins) No mi chi chou (Chicken in Rice)
San hsien shao mai (Crab Croquettes) Ch'ieh chia (Egg Plant)
Yu Sai
(Fish Gills and Stomachs)
Tso tin kai
(Fried Frogs)
Hai Shen
(Sea Slugs)
Chi tan kao
(Sponge Custard)
Y'ii hsia
(Shell Fish) Yan ja kwaj (Dough-nuts)
Yeh ya kwa tsz (Braised Slices of Teal)
Chia hsien kao (Bean Curd Dumplings)
Chwan Wan tzii (Pork Meat Balls)
Yen woa kao (Custard and Jelly)
I p'in ku (Roast Duck)
Ching Mi fan (Boiled Rice)
Ch'a shui (Tea)
CHINA (North-West)
Liu hsia ren. (Shrimp Mayonnaise.)
Put one pint of sauce, similar to Bechamel, only using oil instead of butter, into a saucepan with four mushrooms, one truffle, and the meat from a dozen large shrimps, all chopped up very small. Thicken well, and let it cook for five minutes, and when cold divide into small fancy shapes.
Tan fen kao. (Eggs in Aspic.)
Set a plain border mould in ice, and have ready sufficient warm savoury aspic jelly coloured green to fill in. Cut some eggs in quarters, and dip them in the jelly, and stick them round the interior of the mould, whites and yolks alternately. Fill up with the eggs and aspic. Turn out.
Chi Kan. (Chicken Livers.)
Records on this page
Tomates de Huevos (Tomatoes and Eggs)Cabellos de Angel (Stewed Melon)Torta de Almendras (Almond Tart)Qobso de Flor (Cheese)