fill your mould, strain it, colour it a
rosy pink with a drop or two of cochineal, and add a glass
of liqueur or brandy ; melt an ounce of gelatine, and
strain it, when cold, into the syrup, stirring well : — decorate
a plain mould w4th almonds✪ Strawberry Mould, put it on ice, and pour your
strawberry syrup into it by degrees ; cover it over, and
set it in ice for two hours ; turn it out, and serve it with
cold custard in glasses, or iced cream. If in season, you
can, of course, make the syrup with fresh strawberries ;
and when filling the mould, you may add to its attractive-
ness by setting layers of whole fruit (fresh or preserved)
in it in the style of a jelly.
9. — Make a cake case (see Menu No. IV,) with finger
biscuits, or slices of sponge cake and
Iced apricot cream j^^. ^^ |. ^^^ ^^^^^ ^ j.^^j^ CUStard,
pudding. o . '
flavour it with a dash of liqueur, and
mix into it half an ounce of dissolved gelatine. Work
the mixture in the ice pail until it begins to freeze well,
then stir into it a good allowance of chopped crystallized
apricots and a coffee-cupful of rich cream✪ Iced Apricot Cream well whipped.
Mix well in the ice pail, and then fill a mould with the
frozen mixture, completely covering it with lumps of ice.
It should be left thus for an houi', when it wall be ready
to turn out and serve. The mould should be just large
enough to be covered by the cake case.
Note. — To adapt this menu according to the new regime^
serve the saddle after the fish, and instead of galantines
of quails, let the birds be roasted with a slice of fat bacon
over their breasts, and sent round with bread sauce, fried
crumbs, and filbert chips of potato. A plain salade or
water-cress should accompany the rot.
nVEEHsTTJ TsTO. II.
For a party of eight.
Potage a la Julienne.
Dames de seer a la Perigneux.
Pilets de bcenf an crenie d'anchois.
Cassolettes a la financiere.
Selle de mouton anx petits pois.
Quenelles de perdreaux en aspic.
Artichauts en coquilles.
CEufs a la niege.
Crenie de pistaclie glacee.
Fromage, hors d'oeuvres.
Dessert.
1. — The French preserved Julienne is now regularly
received by a well-known firm at
Madras. Armed with one of these
tablets, you can achieve a Julienne soup which will at once
show you what a lamentable burlesque of the true potage
you have hitherto accepted without a murmur from your
Ramasamy. Having made a good, strong, and clear
consomme sufficient for your party, all you have to do is
to cut off a portion of your Julieyme tablet, which should
be simply placed in a sauce-pan with a large allowance of
boiling water, or weak stock, and allowed to cook until the
pieces of vegetable detach themselves, and appear nice and
tender : drain them when thus ready^ and add them to
34
342 MENU FOR A PARTY OF EIGHT.
your consomme Tvitli a pinch of sugar, and a table-spoon-
ful of Madeira. Each tablet is marked for five portions.
Remember that a portion is enough for tivo persons : I
have found a table-spoonful of crumbled Julienne enough
for three basins of soup. To preserve the tablet in this
climate, I recommend you to break it up carefully, and
cork it down in a dry bottle. ✪ Potage a la Julienne
Page 192 · 4 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
fill your mould, strain it, colour it a rosy pink with a drop or two of cochineal, and add a glass of liqueur or brandy ; melt an ounce of gelatine, and strain it, when cold, into the syrup, stirring well : — decorate a plain mould with almonds, put it on ice, and pour your strawberry syrup into it by degrees ; cover it over, and set it in ice for two hours ; turn it out, and serve it with cold custard in glasses, or iced cream. If in season, you can, of course, make the syrup with fresh strawberries ; and when filling the mould, you may add to its attractiveness by setting layers of whole fruit (fresh or preserved) in it in the style of a jelly.
9. — Make a cake case (see Menu No. IV,) with finger
biscuits, or slices of sponge cake and
Iced apricot cream j^^. ^^ |. ^^^ ^^^^^ ^ j.^^j^ CUStard,
pudding. o . '
flavour it with a dash of liqueur, and
mix into it half an ounce of dissolved gelatine. Work the mixture in the ice pail until it begins to freeze well, then stir into it a good allowance of chopped crystallized apricots and a coffee-cupful of rich cream well whipped. Mix well in the ice pail, and then fill a mould with the frozen mixture, completely covering it with lumps of ice. It should be left thus for an houi', when it wall be ready to turn out and serve. The mould should be just large enough to be covered by the cake case.
Note. — To adapt this menu according to the new regime^ serve the saddle after the fish, and instead of galantines of quails, let the birds be roasted with a slice of fat bacon over their breasts, and sent round with bread sauce, fried crumbs, and filbert chips of potato. A plain salade or water-cress should accompany the rot.
MENU NO. II.
For a party of eight.
Potage a la Julienne.
Dames de seer a la Perigneux.
Pilets de bcenf an crenie d'anchois.
Cassolettes a la financiere.
Selle de mouton anx petits pois.
Quenelles de perdreaux en aspic.
Artichauts en coquilles.
CEufs a la niege.
Crenie de pistaclie glacee.
Fromage, hors d'oeuvres.
Dessert.
1. — The French preserved Julienne is now regularly received by a well-known firm at Madras. Armed with one of these tablets, you can achieve a Julienne soup which will at once show you what a lamentable burlesque of the true potage you have hitherto accepted without a murmur from your Ramasamy. Having made a good, strong, and clear consomme sufficient for your party, all you have to do is to cut off a portion of your Julieyme tablet, which should be simply placed in a sauce-pan with a large allowance of boiling water, or weak stock, and allowed to cook until the pieces of vegetable detach themselves, and appear nice and tender : drain them when thus ready^ and add them to
your consomme Tvitli a pinch of sugar, and a table-spoonful of Madeira. Each tablet is marked for five portions. Remember that a portion is enough for tivo persons : I have found a table-spoonful of crumbled Julienne enough for three basins of soup. To preserve the tablet in this climate, I recommend you to break it up carefully, and cork it down in a dry bottle.
Records on this page
Galantines of QuailsStrawberry MouldIced Apricot CreamPotage a la Julienne