the peaches (American ones m tin
are excellent) into neat pieces ; dust them with powdered
sugar, and let them lie in a little maraschino, or any nice
liqueur till wanted, then dip them in your batter, and fry
them in abundance of boiling fat ; drain them on blotting
paper, and serve them dusted over with pounded loaf
sugar✪ Poach Fritters, finely sifted. In the case of raiv fruit the peaches
cut in halves, peeled, and stoned, should be carefully
stewed in syrup with a dash of liqueur and a little lime
juice first, then set to get cold, and after being drained,
dipped in batter, etc., as above explained. All fritters
should be served without delay.
0. — This iced pudding is similar to that given in Menu
No. Ill substituting cherries for
Iced puddinff with strawberries. The only difference I
cu ernes. . . -^
would suggest in this : — I would first
make a rich custard, retaining the pale yellow colour, and
adding the preserved cheri'ies to the partly frozen custard,
with a liqueur-glass of kirsch✪ Iced Pudding with Cherries. In all other respects
follow the directions given in Menus No. I and III.
Note. — To adapt this menu, braise the enfrecoie and scry o
it after the fish, insert pintades or cailles au cresson instead
of the salpicon en caisses, and save the salad to accompany
the rot.
i
3^^EisrTJ INTO- -^rx.
\
For a party of eight.
Consomme au maccaroni.*
Filets de pomfret aux fines herbes.
Epigrammes de mouton anx epinards.
Quenelles de volaille au macedoine de legumeSv
Quartier d'agnean anx petits pois,
Chaud-froid de becassines,
Chon-flenr an gratin.
Reine-clandes a la creme.
Charlotte Rnsse an praline.
Fromage, hors d'oenvres.
Dessert,
Clear soup
raaccaroni.
witli
1. — Proceed to make a bright clear consomme in the
nsual way : boil till tender in milk or
weak stock some pieces of maccaroni :
when done, drain them, let them get
cold, and cut them into thin rings, add them to your con-
somme just before serving, with a dessert-spoonful of
sherry to which a few drops of tabasco or chilli vinegar
have been added, let a plate of grated Parmesa✪ Consomme au Maccaroni.n be hand=
€d round with the soup.
* If able to procure small Italian pastes such as stelle, gnioccoU^
%iesciy anellini ricci, ^c, treat them as explained for maccaroni aud
call your soup '' consomm^ aux pdUs d' Italie.
37
366 MENU FOR A PARTY OF EIGHT.
2. — Divide a good sized pomfret into eight nice fillets .
— put tLe bones and trimmings with
Fillets uf pomfret ^^ ^^:^q^ ^^^ ^ carrot, a bit of
celeiy, sprig of pai'sley and a pinch of
salt into some water, and boil them at once ; meanwhile
spread your fillets on a board, brush them over on one
side only with a beaten egg, now shake over them a tea-
spoonful of finely minced parsley, the same of cooked
onion chopped fine, a dessert-spoonful of minced mush-
room, and a little white pepper : roll up your fillets and
pin them into shape with a small skewer. Now strain off
yovil- liquor from the bones and trimmings, give it a table-
spoonful of chablis or sauterne, and set your fillets in it to
simmer gently till done (they should take about twelve or
fourteen minutes) take them out, draw out the skewers,
set them on a very hot dish, and cover them up.✪ Fillets of Pomfret
Page 205 · 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
the peaches (American ones m tin are excellent) into neat pieces ; dust them with powdered sugar, and let them lie in a little maraschino, or any nice liqueur till wanted, then dip them in your batter, and fry them in abundance of boiling fat ; drain them on blotting paper, and serve them dusted over with pounded loaf sugar, finely sifted. In the case of raiv fruit the peaches cut in halves, peeled, and stoned, should be carefully stewed in syrup with a dash of liqueur and a little lime juice first, then set to get cold, and after being drained, dipped in batter, etc., as above explained. All fritters should be served without delay.
0. — This iced pudding is similar to that given in Menu
No. Ill substituting cherries for
Iced pudding with strawberries. The only difference I cu ernes. . . -^
would suggest in this : — I would first
make a rich custard, retaining the pale yellow colour, and
adding the preserved cherries to the partly frozen custard,
with a liqueur-glass of kirsch. In all other respects
follow the directions given in Menus No. I and III.
Note. — To adapt this menu, braise the enfrecoie and serve it after the fish, insert pintades or cailles au cresson instead of the salpicon en caisses, and save the salad to accompany the rot.
3^^EisrTJ INTO- -^rx.
\
For a party of eight.
Consomme au maccaroni.*
Filets de pomfret aux fines herbes.
Epigrammes de mouton aux épinards.
Quenelles de volaille au macédoine de légumes.
Quartier d'agnean anx petits pois,
Chaud-froid de bécassines,
Chou-fleur au gratin.
Reine-claudes à la crème.
Charlotte Russe au pralin.
Fromage, hors d'œuvres.
Dessert,
Clear soup maccaroni.
witli
1. — Proceed to make a bright clear consomme in the usual way : boil till tender in milk or weak stock some pieces of maccaroni : when done, drain them, let them get cold, and cut them into thin rings, add them to your consomme just before serving, with a dessert-spoonful of sherry to which a few drops of tabasco or chilli vinegar have been added, let a plate of grated Parmesa.n be handed round with the soup.
* If able to procure small Italian pastes such as stelle, gnocchi, risoni, anellini ricci, ^c, treat them as explained for maccaroni aud call your soup '' consommé aux pâtes d'Italie.
2. — Divide a good sized pomfret into eight nice fillets .
— put tLe bones and trimmings with
Fillets uf pomfret ^^ ^^:^q^ ^^^ ^ carrot, a bit of
celery, sprig of parsley and a pinch of salt into some water, and boil them at once ; meanwhile spread your fillets on a board, brush them over on one side only with a beaten egg, now shake over them a teaspoonful of finely minced parsley, the same of cooked onion chopped fine, a dessert-spoonful of minced mushroom, and a little white pepper : roll up your fillets and pin them into shape with a small skewer. Now strain off your liquor from the bones and trimmings, give it a tablespoonful of chablis or sauterne, and set your fillets in it to simmer gently till done (they should take about twelve or fourteen minutes) take them out, draw out the skewers, set them on a very hot dish, and cover them up.
Records on this page
Poach FrittersIced Pudding with CherriesConsomme au MaccaroniFillets of Pomfret