Put into a sauce-pan, one Bellary onion cut into rings,
two sprigs of curled parsley, two ounces of pounded lean
ham or bacon, a clove of garlic, a carrot cut up, and a
tea-spoonful of thyme leaves ; cover them with a pint of
Espagnole sauce (page 96) and add two tea-spoonfuls of
anchovy vinegar, and one of chilli vinegar. Boil up, sim-
mer for ten minutes, skimming carefully, then boil again
reducing the sauce to the thickness of cream : now add a
dessert-spoonful of red currant jelly and one of good mush-
room ketchup ; stir till the jelly is dissolved, adding half
a glass of Madeira ; stir again, and pass the sauce through
the strainer : keep it hot in the bain-marie, and add just
before serving, the following mixture : — the whites of two
hard-boiled eggs, four black Leicestershire mushrooms,
two gherkins, and half an ounce of lean ham✪ Sauce for Cutlets, all chojDped
up into small dice, and dusted over with white pepper.
4. — Take eight stale dinner rolls, which have been
lightly baked in cvlindrical tins about
.khTatbiUugout''' t^™ i^^li^^ i" diameter ; cut them 8o
as to leave a case about an inch and a
half deep : scoop out every atom of crumb, and trim the
tops that you cut off neatly, so as to form a lid for the
top of the hollowed rolls. Fry the cases and their lids in
butter till of a golden yellow, and set them on one side
to dry.
Choose a small rabbit, some tongue ham or lean bacon,
a few sweet-breads if you can get them, and have ready
some cocks' combs, sliced mushrooms, a little grated lime
peel, and a slice of truffle for the top of each croustade.
Now remove the fillets from the rabbit's back and divide
them into pieces, or cut them with a cutter about the size
of a shilling. Put the rest of the rabbit into a stew-pan
362 MENU FOR A PARTY OF EIGHT.
with the usual vegetables to yield a good broth, and
with it make a rich white sauce flavoured with some milk
of almonds ; butter a ^aw^d'-pan, and cast into it your
pieces of rabbit fillet with some slices of onion and carrot.
Fry the rabbit gently, and then add enough gravy to
cover the pieces. Stew the contents of the pan carefully.
Now pack your croustades exactly like miniature vols-au-
vent, with pieces of rabbit, slices, or dice of tongue or ham,
the rabbit's kidney, and the other ingredients, cut to fit
the cases, moistening the whole well with your creamy
veloiite : put a slice of truffle✪ Croustades on the top of each, and cover
it with the cap that you cut to fit it. A few minutes in
the oven will bring the croustades to perfection, when they
should be quickly served on a napkin, garnished with
crisply fried curly parsley. Send round dry toast witli
this dish.
5. — Trim a good joint of the ribs of beef by cutting the
tender meat boldly in one long piece
Ribs of beef with ^^.^^ ^^e bones; the tough flap, can
ChateaubriauJ sauce. ' & i '
either go into the stock pot, or be set
with the bones to produce a good gravy for the joint, the
latter for choice. Fold and tie the long piece of meat in
shape as best you can (it will look rather like " roly-poly
pudding") and preserve all the fat you can find which
should be fixed with skewers : lard it with fat bacon, wrap
it in buttered paper and tie it to your spit with string.
Let it be roasted over a clear fire, and served in thin
slices. ✪ Ribs of Beef with Chateaubriand Sauce
Page 203 · 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
Put into a sauce-pan, one Bellary onion cut into rings, two sprigs of curled parsley, two ounces of pounded lean ham or bacon, a clove of garlic, a carrot cut up, and a tea-spoonful of thyme leaves ; cover them with a pint of Espagnole sauce (page 96) and add two tea-spoonfuls of anchovy vinegar, and one of chilli vinegar. Boil up, simmer for ten minutes, skimming carefully, then boil again reducing the sauce to the thickness of cream : now add a dessert-spoonful of red currant jelly and one of good mushroom ketchup ; stir till the jelly is dissolved, adding half a glass of Madeira ; stir again, and pass the sauce through the strainer : keep it hot in the bain-marie, and add just before serving, the following mixture : — the whites of two hard-boiled eggs, four black Leicestershire mushrooms, two gherkins, and half an ounce of lean ham, all chopped up into small dice, and dusted over with white pepper.
4. — Take eight stale dinner rolls, which have been lightly baked in cvlindrical tins about
.khTatbiUugout''' diameter ; cut them 8o as to leave a case about an inch and a half deep : scoop out every atom of crumb, and trim the tops that you cut off neatly, so as to form a lid for the top of the hollowed rolls. Fry the cases and their lids in butter till of a golden yellow, and set them on one side to dry.
Choose a small rabbit, some tongue ham or lean bacon, a few sweet-breads if you can get them, and have ready some cocks' combs, sliced mushrooms, a little grated lime peel, and a slice of truffle for the top of each croustade. Now remove the fillets from the rabbit's back and divide them into pieces, or cut them with a cutter about the size of a shilling. Put the rest of the rabbit into a stew-pan
with the usual vegetables to yield a good broth, and with it make a rich white sauce flavoured with some milk of almonds ; butter a saucepan, and cast into it your pieces of rabbit fillet with some slices of onion and carrot. Fry the rabbit gently, and then add enough gravy to cover the pieces. Stew the contents of the pan carefully. Now pack your croustades exactly like miniature vols-auvent, with pieces of rabbit, slices, or dice of tongue or ham, the rabbit's kidney, and the other ingredients, cut to fit the cases, moistening the whole well with your creamy veloiite : put a slice of truffle on the top of each, and cover it with the cap that you cut to fit it. A few minutes in the oven will bring the croustades to perfection, when they should be quickly served on a napkin, garnished with crisply fried curly parsley. Send round dry toast witli this dish.
5. — Trim a good joint of the ribs of beef by cutting the tender meat boldly in one long piece
Ribs of beef with ^^.^^ ^^e bones; the tough flap, can ChateaubriauJ sauce. ' & i '
either go into the stock pot, or be set
with the bones to produce a good gravy for the joint, the latter for choice. Fold and tie the long piece of meat in shape as best you can (it will look rather like " roly-poly pudding") and preserve all the fat you can find which should be fixed with skewers : lard it with fat bacon, wrap it in buttered paper and tie it to your spit with string. Let it be roasted over a clear fire, and served in thin slices.
Records on this page
Sauce for CutletsCroustadesMinced Game in CasesRibs of Beef with Chateaubriand Sauce