In making the croquettes of the duck meat you saved,
use some minced bacon, lean and fat in equal shares, one
tea-spoonful to each croquette, the bii^d's liver, any truffle
or mushroom parings there may be to spare, and put one
olive farcie whole hi the centre of each : season the pound-
ed meat with pepper and salt, do not use any spice, but
dry some sage leaves in the oven, and make a powder of
them, giving about half a salt-spoonful of the powder to
each croquette. Bind the croquettes with egg✪ Duck Croquettes, form them
into egg-shaped balls, bread-crumb them in the usual
way, and fry them a pale golden yellow in abundance of
fat. Dish them round a ring of mashed potato, filling
the centre with a pyramid of joetits pais verts, and sending
round the Bordelaise sauce, piping hot, in a boat.
4. — A nice dish of neck cutlets trimmed neatly and
grilled over a very fast fire. Each
Mutton cutlets ;vith ^^^^^^ j^^ ^^ ^^ dipped into melted
cheese sauce. ° '■ ^
butter, or brushed over with salad oil
before it is placed on the grid-iron. The sauce should be
350 MENU FOR A PARTY OF EIGHT.
made thus : — Parboil two, or three, fair sized Bombay
onions, cut them up roughly and put them into a sauce-
pan with a ladleful of butter, a pincTi of sugai', and pepper
and salt to fancy ; let them cook slowly so that they do
not take colour, add a table-spoonful of boiled rice, or
pearl barley, and a cupful of broth and let the simmering
go on till the lumps of onion are quite soft ; then add
a heaped up table-spoonful of finely grated cheese, stir
this in well for a minute or two, then lift it up, and
work the mixture through the sieve as you would a puree.
Heat it up gently in the bain-marie, and at the last
stir in a table-spoonful of rich cream✪ Mutton Cutlets with Cheese Sauce. Serve the cutlets
round a wall of ' savoury rice' and fill in the centre with
French beans a la maitre d' hotel. Let the sauce go round
in a boat with the entree : it ought to be a thick creamy-
looking sauce of the consistency of tartars.
5. — Lard your capon, roast him with the utmost care,
basting with melted butter ; let a
Capon with cauli. Bombay onion be put inside the car-
flower.✪ Capon with Cauliflower '' ^
cass, and sew up the vent ; be parti-
cular with your stuffing ; and let a curl of crisply fried
streaky bacon accompany each plate. The bread sauce
must be carefully composed, and the cauliflower and
potatoes freshly turned out, that is to say, not ruined by
being hawked about with your entrees.
G. — For this excellent entremets de legume, see page
149, — As you have already used creme
artichokef '^^''''^^''"' ^^^ f^^^^^^Q^ ^^ t^^is mejiu, serve the
mould (if hot) with a garnish of
tomato puree, (q. v. page 242.) if cold, with pure cream,
iced.
7. — Put two ounces of gelatine in an enamelled stew-pan
.,, „ ., with three quarters of a pound of
Jelly witU fruit. ^ ^
sugar, beat three whites of eggs,
MENU FOR A PARTY OF EIGHT. 357 ✪ Jelly with Fruit
Page 200 · 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
In making the croquettes of the duck meat you saved, use some minced bacon, lean and fat in equal shares, one tea-spoonful to each croquette, the bird's liver, any truffle or mushroom parings there may be to spare, and put one olive farcie whole hi the centre of each : season the pounded meat with pepper and salt, do not use any spice, but dry some sage leaves in the oven, and make a powder of them, giving about half a salt-spoonful of the powder to each croquette. Bind the croquettes with egg, form them into egg-shaped balls, bread-crumb them in the usual way, and fry them a pale golden yellow in abundance of fat. Dish them round a ring of mashed potato, filling the centre with a pyramid of petits pois verts, and sending round the Bordelaise sauce, piping hot, in a boat.
4. — A nice dish of neck cutlets trimmed neatly and grilled over a very fast fire. Each Mutton cutlets ;vith ^^^^^^ j^^ ^^ ^^ dipped into melted cheese sauce. ° '■ ^
butter, or brushed over with salad oil
before it is placed on the grid-iron. The sauce should be
made thus : — Parboil two, or three, fair sized Bombay onions, cut them up roughly and put them into a saucepan with a ladleful of butter, a pinch of sugar, and pepper and salt to fancy ; let them cook slowly so that they do not take colour, add a table-spoonful of boiled rice, or pearl barley, and a cupful of broth and let the simmering go on till the lumps of onion are quite soft ; then add a heaped up table-spoonful of finely grated cheese, stir this in well for a minute or two, then lift it up, and work the mixture through the sieve as you would a puree. Heat it up gently in the bain-marie, and at the last stir in a table-spoonful of rich cream. Serve the cutlets round a wall of ' savoury rice' and fill in the centre with French beans a la maitre d' hotel. Let the sauce go round in a boat with the entree : it ought to be a thick creamy looking sauce of the consistency of tartare.
5. — Lard your capon, roast him with the utmost care, basting with melted butter ; let a
Capon with cauli. Bombay onion be put inside the carflower. '' ^
cass, and sew up the vent ; be particular with your stuffing ; and let a curl of crisply fried streaky bacon accompany each plate. The bread sauce must be carefully composed, and the cauliflower and potatoes freshly turned out, that is to say, not ruined by being hawked about with your entrees.
G. — For this excellent entremets de legume, see page 149, — As you have already used creme
artichokef '^^''''^^''"' ^^^ f^^^^^^Q^ ^^ t^^is mejiu, serve the mould (if hot) with a garnish of tomato puree, (q. v. page 242.) if cold, with pure cream, iced.
7. — Put two ounces of gelatine in an enamelled stew-pan
.,, „ ., with three quarters of a pound of
Jelly witU fruit. ^ ^
sugar, beat three whites of eggs,
Records on this page
Duck CroquettesMutton Cutlets with Cheese SauceCapon with CauliflowerJelly with Fruit