5. — Speaks for itself. Pray follow my advice about
trimming your French beans, (page
.iSocbbe^u.""" !•"> '^"'l.'iish them with a pat of
butter boiling hot, added at the very
last moment. The best way by far to cook the beans provid-
ed they are young and tender, is in the jar like peas, (page
135) or in the steamer of a Wan^en's pot ; trim the beans
as explained already, and put them into the jar or steamer,
with a table-spoonful of butter, a dessert-spoonful of
sugar, and a large tea-spoonful of salt. Steam the jar
as described for peas : when done, drain the beans, and
serve with a pat of butter boiling hot.
Unless French beans are young and tender, it is useless
trying to cook them in the jar. A tin of haricots verts
should, in this case, be substituted.
6. — Buy eight fat quails, four sheep's tongues, half a
pound of lamb's liver, and a couple of
Jet'V'rtvS-e l^'^'^'J^ °f ?'-^^y '^'^^t- ^^''^^ ^^-^ "^t
sauce. once with the last, stew the tongues,
and bone the quails : throw the bones
into the gravy, and all scraps you may have of bacon.
MENU FOR A PARTY OF EIGHT.
&C.J next trim your cold sheep's tongues, and cut eight
nice fillets, the size of a walnut, from the centre of them.
Now, place your boned-birds, bi^ast downwards, on a
board, and dust them over with spiced pepper. Pro-
ceed to make a forcemeat thus : — Melt a couple of thick
slices of fat bacon in a frying-pan ; when melted, throw in
three table-spoonfuls of the lamb's liver, with those of the
birds too, cut into dice, and one onion shredded finely ;
cook the liver in this, and when done, empty the contents
of your pan, melted bacon and all, into a mortar, throw in
the remains of the sheep's tongues which were left after
making the fillets, a pinch of salt, pepper, and grated
nutmeg, work this to a paste, pass it through the sieve,
add some finely minced parsley, a dessert-spoonful of spiced
pepper, a little grated lime peel, and a table-spoonful of
chopped truffles fsaved from entree No. 1) ; work this
again thoroughly, and spread a layer of it over the flatten-
ed quails : place one of the tongue fillets in the centre of
each quail, and spread another layer of your forcemeat
over each.
Now, gather the birds into shape neatly, sewing the skin
together securely, and stew the little galantines in the
previously made gravy, with a little red currant jelly, a
glass of sherry, and half a wine-glass of vinegar : when
done, lift them out, drain off the gravy, and reduce it to a
glaze (page 219) : paint your galantines over with the
glaze when cold, arrange them upon a dish which should
be set upon ice, and garnish your dish with parsley, and
slices of lime. Sauce tartare, also iced, should accompany.
7. — For this dish (see page 146) I recommend you to
try little shortbread biscuits in which
Spinach with some finely grated mild cheese has
been mixed ; the cakes should be
heart-shaped, or round, and quite crisply baked like
cheese-finpfers.
340 MENU FOR A PARTY OF EIGHT.
8. — A simple, and refined cold sweet entremets. Dilute
a pot of strawberry jam with suffi-
Mould of straw- ^:^^^^ ^^^^^, ^^ ^^^^ enough syrup to ✪ Galantines of Quails
Page 191 · 3 recipe records on this page
Presented as published in 1885. 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
5. — Speaks for itself. Pray follow my advice about trimming your French beans, (page 135)" !•"> '^"'l.'iish them with a pat of butter boiling hot, added at the very last moment. The best way by far to cook the beans provided they are young and tender, is in the jar like peas, (page 135) or in the steamer of a Wan^en's pot ; trim the beans as explained already, and put them into the jar or steamer, with a table-spoonful of butter, a dessert-spoonful of sugar, and a large tea-spoonful of salt. Steam the jar as described for peas : when done, drain the beans, and serve with a pat of butter boiling hot.
Unless French beans are young and tender, it is useless trying to cook them in the jar. A tin of haricots verts should, in this case, be substituted.
6. — Buy eight fat quails, four sheep's tongues, half a pound of lamb's liver, and a couple of
a couple of good gravyy '^'^^t- ^^''^^ ^^-^ "^t sauce. once with the last, stew the tongues,
and bone the quails : throw the bones
into the gravy, and all scraps you may have of bacon.
&C.J next trim your cold sheep's tongues, and cut eight nice fillets, the size of a walnut, from the centre of them.
Now, place your boned-birds, breast downwards, on a board, and dust them over with spiced pepper. Proceed to make a forcemeat thus : — Melt a couple of thick slices of fat bacon in a frying-pan ; when melted, throw in three table-spoonfuls of the lamb's liver, with those of the birds too, cut into dice, and one onion shredded finely ; cook the liver in this, and when done, empty the contents of your pan, melted bacon and all, into a mortar, throw in the remains of the sheep's tongues which were left after making the fillets, a pinch of salt, pepper, and grated nutmeg, work this to a paste, pass it through the sieve, add some finely minced parsley, a dessert-spoonful of spiced pepper, a little grated lime peel, and a table-spoonful of chopped truffles fsaved from entree No. 1) ; work this again thoroughly, and spread a layer of it over the flattened quails : place one of the tongue fillets in the centre of each quail, and spread another layer of your forcemeat over each.
Now, gather the birds into shape neatly, sewing the skin together securely, and stew the little galantines in the previously made gravy, with a little red currant jelly, a glass of sherry, and half a wine-glass of vinegar : when done, lift them out, drain off the gravy, and reduce it to a glaze (page 219) : paint your galantines over with the glaze when cold, arrange them upon a dish which should be set upon ice, and garnish your dish with parsley, and slices of lime. Sauce tartare, also iced, should accompany.
7. — For this dish (see page 146) I recommend you to try little shortbread biscuits in which
Spinach with some finely grated mild cheese has been mixed ; the cakes should be heart-shaped, or round, and quite crisply baked like cheese-finpfers.
8. — A simple, and refined cold sweet entremets. Dilute
a pot of strawberry jam with suffi-
Mould of straw- ^:^^^^ ^^^^^, ^^ ^^^^ enough syrup to
Records on this page
Galantines of QuailsSteamed French BeansStrawberry Mould