with a little bread-crumb soaked in stock, and bind the
whole with two eggs ; let it get cold, roll it out, and
divide it into little portions, form them between two tea-
spoons, and poach till done just before serving the soup,
into which they should be put at the last minute : the
consomme itself having been meanwhile clarified, assisted
by half a glass of Madeira✪ Clear Snipe Soup, and again heated almost to
boiling point.
2. — Divide a cut of seer fish into eight nice coUops
about half an inch thick ; flatten them
Seev slices with Peg ^^ ^ board, butter a pie-dish, pour
Woffingtou sauce. •,.,-, i. -.., ,1 ■, T
into it half a pint 01 broth made from
the fish trimmings, and a glass of chablis or hock and lay
them therein ; pepper and salt them, sprinkle them with
some minced parsley, and a little shallot, and spread a
sheet of buttered paper over them : bake for about ten
minutes in a quick oven, and when done, remove the paper,
and arrange the slices neatly in a hot dish.
For the sauce : — To the liquor from the pie-dish add a
quarter of a pint of cream, a table-spoonful of walnut
catsup, and half one of anchovy sauce ; boil these together,
and just before you remove the sauce-pan from the fire,
stir in well a bit of butter the size of a walnut✪ Seer Fish with Peg Woffington Sauce rolled in
flour, with a thought of red pepper.
3. — For this dish select the nicest choplets you can
from a neck of mutton ; trim them
Mutton cutlets in ^ neatly, lard them with fat bacon,
the Russian manner. J J "> ^^«v.^^xi,
and introduce some pieces of truffle
judiciously here and there by making incisions with a
sharp, pointed, root knife.
Pieces of tongue✪ Mutton Cutlets in the Russian Manner may also be inserted in this manner ;
they should be cut square at the head and tapering to a
point like nails. Meat treated by this process is called
chute by French cooks.
MENU FOR A PARTY OF EIGHT. 349
When ready, stew the cutlets very tenderly in gravy
made from the bones, flap, and trimmings ; take them out,
and set them to get cold with a weight above them ; when
cold, mask the cutlets on one side only with reduced
bechamel, or Espagnole sauce. When this mask or glaze
has set, trim the edges neatly, and the cutlet is ready.
You must now prepare the socle or stand upon which
to arrange your cutlets. This is made of ground rice,
and is not intended to be eaten. Wash a pound of rice,
and boil it gently with a little salt. When soft, pound it
in a mortar, and mould it to the shape required. In this
case we want a circle about three inches high with a hol-
low centre for a salad, and sloped gently on its outer rim
to admit of the cutlets being laid upon it securely.
When formed satisfactorily, the socle should be coated
with butter or white sauce, and the cutlets arranged round
its outer face. They should have their masked sides out-
wards. The hollow centre of the socle should be filled
with a salade cuite of mixed cold cooked peas, flageolets,
French beans cut in diamonds, stars of carrot, &c. The
top of the socle may be formed sufficiently wide to admit
of a garnish of white of egg, turned carrots, &c., being
laid upon it. ✪ Oyster Kramouakys
Page 196 · 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
with a little bread-crumb soaked in stock, and bind the whole with two eggs ; let it get cold, roll it out, and divide it into little portions, form them between two teaspoons, and poach till done just before serving the soup, into which they should be put at the last minute : the consomme itself having been meanwhile clarified, assisted by half a glass of Madeira, and again heated almost to boiling point.
2. — Divide a cut of seer fish into eight nice collops about half an inch thick; flatten them Seer slices with Peg Woffington sauce. •,.,-, i. -.., ,1 ■, T
into it half a pint 01 broth made from
the fish trimmings, and a glass of chablis or hock and lay them therein ; pepper and salt them, sprinkle them with some minced parsley, and a little shallot, and spread a sheet of buttered paper over them : bake for about ten minutes in a quick oven, and when done, remove the paper, and arrange the slices neatly in a hot dish.
For the sauce : — To the liquor from the pie-dish add a quarter of a pint of cream, a table-spoonful of walnut catsup, and half one of anchovy sauce ; boil these together, and just before you remove the sauce-pan from the fire, stir in well a bit of butter the size of a walnut rolled in flour, with a thought of red pepper.
3. — For this dish select the nicest choplets you can from a neck of mutton ; trim them
Mutton cutlets in ^ neatly, lard them with fat bacon, the Russian manner. J J "> ^^«v.^^xi,
and introduce some pieces of truffle judiciously here and there by making incisions with a sharp, pointed, root knife.
Pieces of tongue may also be inserted in this manner ; they should be cut square at the head and tapering to a point like nails. Meat treated by this process is called chute by French cooks.
When ready, stew the cutlets very tenderly in gravy made from the bones, flap, and trimmings ; take them out, and set them to get cold with a weight above them ; when cold, mask the cutlets on one side only with reduced bechamel, or Espagnole sauce. When this mask or glaze has set, trim the edges neatly, and the cutlet is ready.
You must now prepare the socle or stand upon which to arrange your cutlets. This is made of ground rice, and is not intended to be eaten. Wash a pound of rice, and boil it gently with a little salt. When soft, pound it in a mortar, and mould it to the shape required. In this case we want a circle about three inches high with a hollow centre for a salad, and sloped gently on its outer rim to admit of the cutlets being laid upon it securely. When formed satisfactorily, the socle should be coated with butter or white sauce, and the cutlets arranged round its outer face. They should have their masked sides outwards. The hollow centre of the socle should be filled with a salade cuite of mixed cold cooked peas, flageolets, French beans cut in diamonds, stars of carrot, &c. The top of the socle may be formed sufficiently wide to admit of a garnish of white of egg, turned carrots, &c., being laid upon it.
Records on this page
Clear Snipe SoupSeer Fish with Peg Woffington SauceMutton Cutlets in the Russian MannerOyster Kramouakys