Schemes for Decoration. — ^The suggested decorations
on this and the previous page are especially suitable for
small timbales, darioles, parfaits, pains, mousses, or
souffles, cold as well as hot. Truffles, hard-boiled whites
of egg, green peas, pistachio kernels, pimientos, chillies,
cucumber, cooked ham or tongue, and other edible and
suitable ingredients may be used for this purpose. AH
of which must be cut into thin slices or so shaped as to
suit the style of decorative design which may be decided
upon.
15
Light Entrees.
Dominos d la Rochelais (Cold).
Line i doz. small domino moulds with a very
thin layer of white aspic jeUy (made with chicken or veal
stock). Decorate with dots of truffles to represent
dominoes. Upon this put a thin layer of mayonnaise
cream (see Sauces), and let it set on the ice. -:
Pound in a mortar 4 oz. of cooked ox tongue, when
smooth, add i table-spoonful anchovy paste and 2 table-
spoonfuls of double cream ; incorporate also about J gill
of chicken or veal aspic. Season with paprika and
mignonette pepper✪ Dominos d la Rochelais (Cold), and rub all through a fine sieve.
Spread the prepared pur^e thinly on to a tin, and place
on the ice to set. Next stamp out the required number
of domino-shaped sHces, and fix them by means of a
little liquid aspic into the prepared moulds.
In a similar way cut very thin slices of black bread
(Pumpernickel), which must be cut to the exact size of
the dominoes. Unmould the shapes, and place each on a
slice of black bread. Have ready some very finely
shredded and seasoned Batavia salad or Belgian endive,
in the form of a bed on a round fiat dish. Dress the
dominoes on this and serve.
Timbale Turinoise,
(Macaroni and Ham Timbale.)
I lb. macaroni (boiled), 4 oz. cooked ham, 4 oz. ox-
tongue, 6-8 preserved mushrooms, i oz. grated Par-
mesan cheese, i teaspoonful finel}^ grated lemon rind,
demi-glace or Madere sauce, ^ lb. cooked chicken or
rabbit meat, i oz. butter, i gUl white sauce, | giU cream,
2 eggs, salt, pepper and nutmeg✪ Timbale Turinoise (Macaroni and Ham Timbale).
1 6 Recherche Entrees.
Line a well buttered pudding basin with the macaroni.
Do this carefully so that the shape resembles a beehive
when turned out. Cut the remainder of the macaroni
into short pieces. Cut all the meats into julienne strips
or shreds, also the mushrooms. Put these in a stewpan
with the butter, stir till hot, add the grated cheese, the
white sauce, and the cream, heat up well without allow-
ing it to actually boil, then stir in the eggs, previously
beaten, and continue to stir over the fire until the mix-
ture begins to set. Season to taste with salt, pepper and
a little grated nutmeg, and the lemon rind. Fill the lined
mould with this, cover with a piece of buttered paper,
stand it in a stewpan half fihed with boihng water, and
cook in a brisk oven for about 45 minutes. Turn out
on to a hot dish, pour round some hot demi-glace or
MadSre sauce and serve.
Tartelettes de Ris de Veau aux TrufiEes.
(Sweetbiead Tartlets with Truffles.)
I large or 2 small sweetbreads, i giU Supreme or AUe-
mande sauce, i table-spoonful grated Parmesan cheese,
I oz. butter, J pint rich stock, 8 preserved mushrooms,
\ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, and
nutmeg✪ Tartelettes de Ris de Veau aux Truffées (Sweetbread Tartlets with Truffles).
Blanch, trim and cook the sweetbread in the stock till
tender ; the stock muji-be rich and well flavoured with
vegetables. When done, take up, cut into dice shapes,
and put it in a stewpan with the mushrooms and truffles
cut into small dice or slices. Season with a little pepper,
salt, and a grate of nutmeg, then add the sauce (hot), and
keep hot till required. Line some small round bouche
moulds with puff paste, prick the bottom of each to
prevent blistering whilst baking, fill them with rice or
dried peas (uncooked), and bake them in a hot oven to a
COTELETTES DE HOMARD A l'aM^RICAINE.
iP- 64.)
caneton a la rouennaise.
Light Entrees. 17
Page 3 · 5 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
Schemes for Decoration. — The suggested decorations on this and the previous page are especially suitable for small timbales, darioles, parfaits, pains, mousses, or souffles, cold as well as hot. Truffles, hard-boiled whites of egg, green peas, pistachio kernels, pimientos, chillies, cucumber, cooked ham or tongue, and other edible and suitable ingredients may be used for this purpose. AH of which must be cut into thin slices or so shaped as to suit the style of decorative design which may be decided upon.
Light Entrées.
Dominos à la Rochelais (Cold).
Line i doz. small domino moulds with a very thin layer of white aspic jelly (made with chicken or veal stock). Decorate with dots of truffles to represent dominoes. Upon this put a thin layer of mayonnaise cream (see Sauces), and let it set on the ice. -:
Pound in a mortar 4 oz. of cooked ox tongue, when smooth, add i table-spoonful anchovy paste and 2 tablespoonfuls of double cream ; incorporate also about J gill of chicken or veal aspic. Season with paprika and mignonette pepper, and rub all through a fine sieve. Spread the prepared purée thinly on to a tin, and place on the ice to set. Next stamp out the required number of domino-shaped slices, and fix them by means of a little liquid aspic into the prepared moulds.
In a similar way cut very thin slices of black bread (Pumpernickel), which must be cut to the exact size of the dominoes. Unmould the shapes, and place each on a slice of black bread. Have ready some very finely shredded and seasoned Batavia salad or Belgian endive, in the form of a bed on a round fiat dish. Dress the dominoes on this and serve.
Timbale Turinoise (Macaroni and Ham Timbale).
I lb. macaroni (boiled), 4 oz. cooked ham, 4 oz. oxtongue, 6-8 preserved mushrooms, i oz. grated Parmesan cheese, i teaspoonful finel}^ grated lemon rind, demi-glace or Madere sauce, ^ lb. cooked chicken or rabbit meat, i oz. butter, i gUl white sauce, | giU cream, 2 eggs, salt, pepper and nutmeg.
16 Recherche Entrées.
Line a well buttered pudding basin with the macaroni. Do this carefully so that the shape resembles a beehive when turned out. Cut the remainder of the macaroni into short pieces. Cut all the meats into julienne strips or shreds, also the mushrooms. Put these in a stewpan with the butter, stir till hot, add the grated cheese, the white sauce, and the cream, heat up well without allowing it to actually boil, then stir in the eggs, previously beaten, and continue to stir over the fire until the mixture begins to set. Season to taste with salt, pepper and a little grated nutmeg, and the lemon rind. Fill the lined mould with this, cover with a piece of buttered paper, stand it in a stewpan half filled with boihng water, and cook in a brisk oven for about 45 minutes. Turn out on to a hot dish, pour round some hot demi-glace or MadSre sauce and serve.
Tartelettes de Ris de Veau aux Truffes (Sweetbread Tartlets with Truffles).
I large or 2 small sweetbreads, i giU Supreme or AUemande sauce, i table-spoonful grated Parmesan cheese, I oz. butter, J pint rich stock, 8 preserved mushrooms, \ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, and nutmeg.
Blanch, trim and cook the sweetbread in the stock till tender ; the stock must be rich and well flavoured with vegetables. When done, take up, cut into dice shapes, and put it in a stewpan with the mushrooms and truffles cut into small dice or slices. Season with a little pepper, salt, and a grate of nutmeg, then add the sauce (hot), and keep hot till required. Line some small round bouche moulds with puff paste, prick the bottom of each to prevent blistering whilst baking, fill them with rice or dried peas (uncooked), and bake them in a hot oven to a
CÔTELETTES DE HOMARD À L'AMÉRICAINE.
iP- 64.)
Caneton à la Rouennaise.
Light Entrees. 17
Records on this page
Dominos d la Rochelais (Cold)Pound in a MortarPetites Timbales à la Régence (Foie-gras and Ham Timbales)Timbale Turinoise (Macaroni and Ham Timbale)Tartelettes de Ris de Veau aux Truffées (Sweetbread Tartlets with Truffles)