prepared for it. Make consomme enough for your partj.
Cut some carrots, turnips and celery into dice : melt a
piece of butter in a sauce-pan, add pepper, salt, and a tea-
spoonful of powdered loaf-sugar. First put in the dice of
carrots and toss them on the fire till they begin to brown,
next the celery, and lastly, the turnips with a little chop-
ped onion. Work them all together, and after a few
minutes, add some of the consomme : set the sauce-pan by
the side of the fire, and let it simmer ; during this process
the butter will be thrown up to the surface in the form of
360 MENU FOR A PARTY OF EIGHT.
scum, skim this off very carefully ; when clear, add the
rest of the consomme^ let it come to the boil, and the soup
will be ready to serve. A dessert-spoonful of Madeira✪ Brunoise Soup is
enough wine for the whole tureen.
2. — This is a dish of fish aii g rat in. Divide a good cut
of seer fish into slices half an inch
Seer, Neopolitan ^^^^^ ^^^ ^^^ ^^^.^ ^^^^ portions about
large enough for each guest. Boil
some maccaroni till tender : slice up some nice ripe toma-
toes, have your bottle of Parmesan cheese by your side,
and a plate upon which you should tui-n out the mushrooms
onl}^ (not the gravy) of a tin of black Leicestershire
mushrooms. Now, butter a nice sized pie-dish (not too
deep in the sides) and arrange the maccaroni on the
bottom of it : dust over the maccaroni a little of the
Parmesan : now put a layer of the sliced tomatoes, and
arrange your portions of fish thereon with a piece of
mushroom between each of them, and a slice of tomato in
the centre of each : pour a breakfast-cupful of sauce blonde
over all, give a light surface dressing of Parmesan and
bake the dish for about a quarter of an hour. A little
pepper and salt should be shaken gently over each layer
as you pack the dish. There is so much moisture in the
tomatoes, that only a very little white wine like chablis,
hock, or sauternc, or gravy should be added as a finishing
touch. The oven should be quite hot.
3. — Set ten nice neck chops, very neatly trimmed, in
marinade all day. Towards cveninof
Reform cutlets. i-r, .i i. • ^i i j
litt them out, wipe them dry, and pro-
ceed to bread-crumb them as laid down at page 67. In
this case you must mix very finely minced ham with the
crumbs at a proportion of half and half. When the time
arrives, the cutlets must be very delicately fried in plenty
of boiling fat✪ Reform Cutlets, and served as soon as they reach that bright
golden tint I have so often mentioned. Place the cutlets
MENU FOR A PARTY OF EIGHT. 361
round a ring of mashed potato, v^ith. puree de pois verts in
the centre, sending round in a boat separately a sauce
made as follows : —
Page 202 · 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
prepared for it. Make consomme enough for your partj. Cut some carrots, turnips and celery into dice : melt a piece of butter in a sauce-pan, add pepper, salt, and a teaspoonful of powdered loaf-sugar. First put in the dice of carrots and toss them on the fire till they begin to brown, next the celery, and lastly, the turnips with a little chopped onion. Work them all together, and after a few minutes, add some of the consomme : set the sauce-pan by the side of the fire, and let it simmer ; during this process the butter will be thrown up to the surface in the form of
scum, skim this off very carefully ; when clear, add the rest of the consomme^ let it come to the boil, and the soup will be ready to serve. A dessert-spoonful of Madeira is enough wine for the whole tureen.
2. — This is a dish of fish au gratin. Divide a good cut
of seer fish into slices half an inch
Seer, Neopolitan ^^^^^ portions about
large enough for each guest. Boil some maccaroni till tender : slice up some nice ripe tomatoes, have your bottle of Parmesan cheese by your side, and a plate upon which you should turn out the mushrooms onl}^ (not the gravy) of a tin of black Leicestershire mushrooms. Now, butter a nice sized pie-dish (not too deep in the sides) and arrange the maccaroni on the bottom of it : dust over the maccaroni a little of the Parmesan : now put a layer of the sliced tomatoes, and arrange your portions of fish thereon with a piece of mushroom between each of them, and a slice of tomato in the centre of each : pour a breakfast-cupful of sauce blonde over all, give a light surface dressing of Parmesan and bake the dish for about a quarter of an hour. A little pepper and salt should be shaken gently over each layer as you pack the dish. There is so much moisture in the tomatoes, that only a very little white wine like chablis, hock, or sauternc, or gravy should be added as a finishing touch. The oven should be quite hot.
3. — Set ten nice neck chops, very neatly trimmed, in
marinade all day. Towards evening Reform cutlets. i-r, .i i. • ^i i j
litt them out, wipe them dry, and proceed to bread-crumb them as laid down at page 67. In this case you must mix very finely minced ham with the crumbs at a proportion of half and half. When the time arrives, the cutlets must be very delicately fried in plenty of boiling fat, and served as soon as they reach that bright golden tint I have so often mentioned. Place the cutlets
round a ring of mashed potato, v^ith. purée de pois verts in the centre, sending round in a boat separately a sauce made as follows : —
Records on this page
Seer a la NapolitainBrunoise SoupReform Cutlets