Souffles glae6s h, PArgenteuil (Iced).
(Small Asparagus Souffles.)
Boil in salted water the heads or soft parts of half a
bundle of best English asparagus, previously washed and
boiled. When tender strain off the water and put the
asparagus through a fine sieve Heat up with i gill of
rich bechamel sauce and season with salt, pepper, and
grated nutmeg. When cold, incorporate half-pint of
whipped cream and freeze the mixture in the usual way
in a freezing pot.
Fill up a number of very small sliver-plated casserole
pans each provided with a paper band, insert i head of
asparagus in the centre of each, and place the shapes in a
charged ice cabinet for about one hour or longer.
Before serving, sprinkle over each souffle a few finely
chopped pistachio nuts✪ Souffles glae6s h, PArgenteuil.
Remove the paper bands and dish up.
Fonds d'Artichauts Alsacienne.
(Artichoke with Foie Gras.;
Drain some artichoke bottoms (cooked) and fill them
with a puree of foie gras and truffles, coat well with a
rich well reduced white sauce. Sprinkle with bread-
crumbs and brown in oven.
Vegetable Entrees. 43
Beignets d'Articiiauts.
(Artichoke Flitters.)
Cut some cooked artichoke bottoms into slices and
season with oil, vinegar, salt and pepper, and chopped
parsley. Dip these pieces, drained, in frying batter. Fry
in hot fat✪ Beignets d'Articiiauts, drain, dish up and serve hot.
Souffles d'Artichauts.
(Articlioke SouIBds.)
Mix a pound of Jerusalem artichoke puree with i oz.
bread-crumbs, the yolks of 4 eggs, season with nutmeg,
salt and pepper, and stir in the stift whites of 2 eggs✪ Souffles d'Artichauts.
Drop spoonfuls into hot fat and fry a golden brown,
or fill into small souffle cases and bake in sharp oven from
10-15 minutes. Dish up and serve hot.
Petits Choux & la Lorraine.
(Stuffed Cabbage Rolls.)
Blanch 2 small well washed and trimmed spring
cabbages, divide each and select the best leaves, placing
two or three together and lay out flat. Have ready a
mixture composed of sausage meat, chopped ham,
savoury herbs, chopped suet, bread-crumbs, and mix
with beaten egg. Make this up into rolls and wrap up
each with the cabbage leaves, tie with a small piece of
string and place in an earthenware stewing pot contain-
ing a mirepoix of bacon, carrot, and onion. Moisten
with rich stock and braise for 20 minutes. Remove the
fat and add 3-4 table-spoonfuls of brown sauce✪ Petits Choux & la Lorraine. Con-
tinue to cook for another 20 minutes. Take up the
cabbage rolls, untruss and dish up, reduce the sauce, and
pour over or round the base of the dish.
Spaghetti k la Maltaise.
Boil I lb. of spaghetti, a kind of macaroni only very
much smaller, until tender in salted water, drain well
44 Recherche 'Entrees.
and put them back into the stew-pan, add 2 oz. butter
and heat up thoroughly, then add by degrees 2 oz. grated
cheese and season with salt and pepper to taste. Skin
2 sheep's kidneys, and cut into tine slices. Cook, i.e.,
saute them in butter over a brisk fire, season with salt
and paprika, and moisten with \ pint tomato sauce.
Cook for a few minutes and lastly add 6 finely chopped or
sliced mushrooms✪ Spaghetti k la Maltaise and heat up. Dish up the spaghetti
on a deep round dish in the form of a border, dress the
stewed kidney, etc., in the centre, sprinkle over a little
finely chopped parsley and serve hot.
Cremes de Betterave.
(Beetroot Creams.)
I or 2 beetroots (cooked and pickled in vinegar), i gill
milk, J.\ oz. butter, 2 oz. flour, i table-spoonful cream,
2 eggs, salt, pepper, bread-crumbs, fried or toasted bread✪ Cremes de Betterave.
Page 15 · 6 recipe records on this page
Presented as published in 1907. 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
Souffles glacés à l'Argenteuil (Iced). (Small Asparagus Souffles.)
Boil in salted water the heads or soft parts of half a bundle of best English asparagus, previously washed and peeled. When tender strain off the water and put the asparagus through a fine sieve Heat up with i gill of rich bechamel sauce and season with salt, pepper, and grated nutmeg. When cold, incorporate half-pint of whipped cream and freeze the mixture in the usual way in a freezing pot.
Fill up a number of very small sliver-plated casserole pans each provided with a paper band, insert i head of asparagus in the centre of each, and place the shapes in a charged ice cabinet for about one hour or longer.
Before serving, sprinkle over each souffle a few finely chopped pistachio nuts.
Remove the paper bands and dish up.
Fonds d'Artichauts Alsacienne. (Artichoke with Foie Gras.)
Drain some artichoke bottoms (cooked) and fill them with a puree of foie gras and truffles, coat well with a rich well reduced white sauce. Sprinkle with breadcrumbs and brown in oven.
Vegetable Entrees. 43
Beignets d'Artichauts. (Artichoke Flitters.)
Cut some cooked artichoke bottoms into slices and season with oil, vinegar, salt and pepper, and chopped parsley. Dip these pieces, drained, in frying batter. Fry in hot fat, drain, dish up and serve hot.
Souffles d'Artichauts. (Artichoke Soufflés.) Mix a pound of Jerusalem artichoke puree with i oz. bread-crumbs, the yolks of 4 eggs, season with nutmeg, salt and pepper, and stir in the stift whites of 2 eggs. Drop spoonfuls into hot fat and fry a golden brown, or fill into small souffle cases and bake in sharp oven from 10-15 minutes. Dish up and serve hot.
Petits Choux & la Lorraine. (Stuffed Cabbage Rolls.)
Blanch 2 small well washed and trimmed spring cabbages, divide each and select the best leaves, placing two or three together and lay out flat. Have ready a mixture composed of sausage meat, chopped ham, savoury herbs, chopped suet, bread-crumbs, and mix with beaten egg. Make this up into rolls and wrap up each with the cabbage leaves, tie with a small piece of string and place in an earthenware stewing pot containing a mirepoix of bacon, carrot, and onion. Moisten with rich stock and braise for 20 minutes. Remove the fat and add 3-4 table-spoonfuls of brown sauce. Continue to cook for another 20 minutes. Take up the cabbage rolls, untruss and dish up, reduce the sauce, and pour over or round the base of the dish.
Spaghetti à la Maltaise. Boil I lb. of spaghetti, a kind of macaroni only very much smaller, until tender in salted water, drain well
44 Recherche 'Entrees.
and put them back into the stew-pan, add 2 oz. butter and heat up thoroughly, then add by degrees 2 oz. grated cheese and season with salt and pepper to taste. Skin 2 sheep's kidneys, and cut into tine slices. Cook, i.e., sauté them in butter over a brisk fire, season with salt and paprika, and moisten with 1 pint tomato sauce. Cook for a few minutes and lastly add 6 finely chopped or sliced mushrooms and heat up. Dish up the spaghetti on a deep round dish in the form of a border, dress the stewed kidney, etc., in the centre, sprinkle over a little finely chopped parsley and serve hot.
Cremes de Betterave. (Beetroot Creams.)
I or 2 beetroots (cooked and pickled in vinegar), i gill milk, J.\ oz. butter, 2 oz. flour, i table-spoonful cream, 2 eggs, salt, pepper, bread-crumbs, fried or toasted bread.
Records on this page
Souffles glae6s h, PArgenteuilBeignets d'ArticiiautsSouffles d'ArtichautsPetits Choux & la LorraineSpaghetti k la MaltaiseCremes de Betterave