For the benefit of those Tvho cannot avail themselves of
this excellent pi-eparation, the following directions may
be given : — Take equal parts of can^ots, turnips, leeks,
onions, and celery ; cut them all into thin strips not moi'e
than the eighth of an inch across, and an inch long. Put
them into a sauce-pan with a couple of ounces of fresh
butter, a tea-spoonful of powdered sugar, a little pepper,
and a pinch of salt. Toss them lightly on the fire until
they take colour slightly, say for five minutes or so, cover
them with a little bi'oth from the consomme and cai'efully
remove the grease thrown up by the butter. Let the
vegetables thus cooked remain in the gravy near the fire,
nice and hot, until the time of serving, when they should
be added with a few leaves of lettuce and of sorrel finely
shredded to the rest of the co^nsomme, brought to the boil,
finally skimmed, and sent up.
2. — Stew a couple of handsome slices of seer fish in a
good broth made from bones and trim-
Secr TTith truffle mings, assisted by an onion, a carrot,
a bunch of parsley, a dessert-spoonful
of preserved thyme and mai-jorara, a minced anchovy, a
dozen pepper corns, a table-spoonful of mushroom ketchup,
a table-spoonful of Harvey sauce, a table-spoonful of vine-
gar, a table-spoonful of chablis or sauteme. Let the fish
slices cook slowly in this broth, and when done, drain and
place them in a veiy hot dish, carefully covered up.
Strain the broth in which they were cooked, thicken it,
add a little well browned gravy, and throw into it a couple
MENU FOR A PARTY OF EIGHT. 343
of table-spoonfuls of chopped truffles (previously tossed in
a frying-pan in an ounce butter, and a table-spoonful of
Madeira✪ Potage a la Julienne) and let the sauce simmer for ten minutes to
extract the flavour of the truffles. When ready, pour it
over the slices and serve.
3. — Broil the fillets (which should be cut from the under-
cut of a sirloin, larded with bacon, and
anSovy c^/eam!' "'"' marinaded all day) oyer a bright fire,
and serve them round a chaplet of
mashed potato, in the centre of which you may place a
'puree of spinach, or a bunch of water-cress.
For the sauce (which should go round very hot, in a
boat) take six anchovies from the tin, wipe them dry, free
them from the oil, and pass them through the sieve : add
the pulp to about half a pint of good veloute (page 99)
heat it up, and as you serve, enrich the sauce with a ladle-
ful of good cream.
4. — Make your cassolettes as follows : — peel two pounds
of potatoes, cook them as usual ; when
Potato caeea with done, stir into them the yolks of five
ragout, Fiuanciere , , , . , , , . ,
fashion. ©ggs, add a little grated mace, a ✪ Saddle of Mutton
Page 193 · 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
For the benefit of those Tvho cannot avail themselves of this excellent pi-eparation, the following directions may be given : — Take equal parts of can^ots, turnips, leeks, onions, and celery ; cut them all into thin strips not more than the eighth of an inch across, and an inch long. Put them into a sauce-pan with a couple of ounces of fresh butter, a tea-spoonful of powdered sugar, a little pepper, and a pinch of salt. Toss them lightly on the fire until they take colour slightly, say for five minutes or so, cover them with a little broth from the consomme and carefully remove the grease thrown up by the butter. Let the vegetables thus cooked remain in the gravy near the fire, nice and hot, until the time of serving, when they should be added with a few leaves of lettuce and of sorrel finely shredded to the rest of the consomme, brought to the boil, finally skimmed, and sent up.
2. — Stew a couple of handsome slices of seer fish in a good broth made from bones and trim- Secr TTith truffle mings, assisted by an onion, a carrot, a bunch of parsley, a dessert-spoonful of preserved thyme and marjoram, a minced anchovy, a dozen pepper corns, a table-spoonful of mushroom ketchup, a table-spoonful of Harvey sauce, a table-spoonful of vinegar, a table-spoonful of chablis or sauteme. Let the fish slices cook slowly in this broth, and when done, drain and place them in a veiy hot dish, carefully covered up. Strain the broth in which they were cooked, thicken it, add a little well browned gravy, and throw into it a couple
of table-spoonfuls of chopped truffles (previously tossed in a frying-pan in an ounce butter, and a table-spoonful of Madeira) and let the sauce simmer for ten minutes to extract the flavour of the truffles. When ready, pour it over the slices and serve.
3. — Broil the fillets (which should be cut from the undercut of a sirloin, larded with bacon, and anchovy cream "'"' marinaded all day) oyer a bright fire, and serve them round a chaplet of mashed potato, in the centre of which you may place a 'puree of spinach, or a bunch of water-cress.
For the sauce (which should go round very hot, in a boat) take six anchovies from the tin, wipe them dry, free them from the oil, and pass them through the sieve : add the pulp to about half a pint of good veloute (page 99) heat it up, and as you serve, enrich the sauce with a ladleful of good cream.
4. — Make your cassolettes as follows : — peel two pounds of potatoes, cook them as usual ; when
Potato caeea with done, stir into them the yolks of five ragout, Fiuanciere , , , . , , , . ,
fashion. ©ggs, add a little grated mace, a
Records on this page
Potage a la JulienneStewed FishPotato CassolettesSaddle of Mutton