When completed, this entree should be kept in the ice
box till wanted. With the exception of the mayonnaise
dressing, which should be separately made, and poured
over the salad just before serving, it can be made early in
the day, and is consequently so much off the cook's hands
as the dinner hour arrives. It will be found vastly better
than the everlasting |?(Xi^f?' defoie gras en aspic. Iced cream
may be used instead of mayonnaise dressing, and the
salade may be coidiposed of flageolets, pointes d'asperges,
Sfc, alone.
4. — The difficulty in this dish is the batter which should
be most carefully considered.
35
350 MENU FOR A PARTY OF EIGHT.
Beat np the yolks only of three eggs, with a table-spoon-
ful of brandy, one of olive oil, and
Oyster Kramouakys. , r? u , • • x
three or tonr of cold water : mix into
this three table-spoonfuls of flour, and a salt-spoonful of
salt ; beat this to a paste for ten minutes, preparing a
ratlier thicker batter than you would for ordinary fritters :
at the time of using, stir in the whites of the three eggs
whipped to a stifi froth.
Wash your oysters (about a dozen and a half good ones)
early in the day. Parboil them, if fresh, beard them,
and put them to marinade for two hours in the juice of
three or four limes, a sliced onion, some whole pepper and
a few cloves. Lift them out of this when wanted, cut
them up, bind the mince together with a liaison of yolks
of eggs and thick white sauce, and let it get cold and finn.
Then divide it into six portions, each the size of an ordi-
nary wine cork, and place them on six slices of previously
boiled bacon✪ Oyster Kramouakys ; roll up your bacon fillets, and fix them with
white of egQ ; dip them now into the batter, and lay them,
ever so gently, in your frying basket, plunge this into a
seething bath of fat, and fry a golden yellow. Serve
prettily garnished with curly parsley.
Instead of bacon, very thin wafer-like pancakes may be
used cut into pieces the required size : and cow's udder
is recommended by some authors.
5. — The capon in this receipt should be braised, with a
pint of good stock round it, an onion
^ Capon in the French ^^^ ^^^ carrots, sliced, half a glass of
sherry, and pepper and salt to taste :
a few slices of fat bacon✪ Capon in the French Style should be pinned over the breast,
and the larding needle may be used also. Braise gently
till done. Lift the capon out of the pan, strain and reduce
the gravy in which it was cooked, add a couple of table-
spoonfuls of minced truffle, and pour this over the bird
MENU FOR A PARTY OF EIGHT. 351
before serving ; sippets of dry fried bacon, and slices of
lime may garnisb the dish.
6. — Roast the wild ducks, and serve them with this
sauce : — Pare as thin as possible the
Roast wild ducks ^'^^^ ^f ^^o orano^es (sweet limes), cut
with Bigarade sauce. ° \ '
them into thin shreds and boil them
in water for five minutes, drain, and put them aside. Melt
an ounce of butter in a sauce-pan, stir- into it a dessert-
spoonful of flour, and a breakfast-cupful of common stock
(made with scraps, and the giblets of the ducks,) pepper,
salt, and the juice of the oranges, with a pinch of sifted
sugar, a table-spoonful of Marsala, and a tea-spoonful of
chilli vinegar✪ Roast Wild Ducks with Bigarade Sauce ; now add the boiled rinds, stir till the sauce
boils, and serve in a boat.
Page 197 · 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
When completed, this entree should be kept in the ice box till wanted. With the exception of the mayonnaise dressing, which should be separately made, and poured over the salad just before serving, it can be made early in the day, and is consequently so much off the cook's hands as the dinner hour arrives. It will be found vastly better than the everlasting foie gras en aspic. Iced cream may be used instead of mayonnaise dressing, and the salade may be composed of flageolets, pointes d'asperges, Sfc, alone.
4. — The difficulty in this dish is the batter which should be most carefully considered.
Beat up the yolks only of three eggs, with a table-spoonful of brandy, one of olive oil, and Oyster Kraquemoles.
three or four of cold water : mix into
this three table-spoonfuls of flour, and a salt-spoonful of salt ; beat this to a paste for ten minutes, preparing a rather thicker batter than you would for ordinary fritters : at the time of using, stir in the whites of the three eggs whipped to a stifi froth.
Wash your oysters (about a dozen and a half good ones) early in the day. Parboil them, if fresh, beard them, and put them to marinade for two hours in the juice of three or four limes, a sliced onion, some whole pepper and a few cloves. Lift them out of this when wanted, cut them up, bind the mince together with a liaison of yolks of eggs and thick white sauce, and let it get cold and finn. Then divide it into six portions, each the size of an ordinary wine cork, and place them on six slices of previously boiled bacon ; roll up your bacon fillets, and fix them with white of egQ ; dip them now into the batter, and lay them, ever so gently, in your frying basket, plunge this into a seething bath of fat, and fry a golden yellow. Serve prettily garnished with curly parsley.
Instead of bacon, very thin wafer-like pancakes may be used cut into pieces the required size : and cow's udder is recommended by some authors.
5. — The capon in this receipt should be braised, with a pint of good stock round it, an onion, some carrots, sliced, half a glass of sherry, and pepper and salt to taste : a few slices of fat bacon should be pinned over the breast, and the larding needle may be used also. Braise gently till done. Lift the capon out of the pan, strain and reduce the gravy in which it was cooked, add a couple of tablespoonfuls of minced truffle, and pour this over the bird before serving ; sippets of dry fried bacon, and slices of lime may garnish the dish.
6. — Roast the wild ducks, and serve them with this sauce : — Pare as thin as possible the rind of two oranges (sweet limes), cut them into thin shreds and boil themhem
in water for five minutes, drain, and put them aside. Melt an ounce of butter in a sauce-pan, stir- into it a dessertspoonful of flour, and a breakfast-cupful of common stock (made with scraps, and the giblets of the ducks,) pepper, salt, and the juice of the oranges, with a pinch of sifted sugar, a table-spoonful of Marsala, and a tea-spoonful of chilli vinegar ; now add the boiled rinds, stir till the sauce boils, and serve in a boat.
Records on this page
Oyster KramouakysCapon in the French StyleRoast Wild Ducks with Bigarade Sauce