Now melt
a lump of butter quickly in a sauce-pan, work a spoonful
of flour into it : throw in a little salt, with a pinch of sugar,
and moisten with as much of the fish broth as will make a
nice white sauce to cover your fillets ; add, as you take the
sauce-pan off the fire, the yolk of an egg, a tea-spoonful of
anchovy vinegar, a table-spoonful of very finely chopped
parsley, a tea-spoonful of minced marjoram, and a tea-
spoonful of minced gai-den cres✪ Fillets of Pomfrets. Pour it ovei' your fillets
and serve.
3. — Braise a breast of mutton in a stew-pan with some
white wine and water, an onion, two
Avfth'f ' h"acL^ °'"^^''" tomatoes, carrots, celery, whole pep-
per, salt, a clove of garlic, some pars-
ley, and a tea-spoonful of dried thyme✪ Braised Mutton. When sufficiently
done to enable you to remove the bones, draw the pan from
the fire, take out the breast, and pick out the bones ; then
place it flat on a dish with a heavy weight upon it : strain
the broth and vegetables in which the meat was cooked,
putting the vegetables aside, and setting the gravy to cool
MENU FOR A PARTY OF EIGHT 367
These operations should be performed early in the day.
When the breast has become thoroughly cold, remove the
weight, and divide the meat into eight nice collops. Brush
them over with egg, and bi-ead-crumb them with some
very finely sifted stale bread-crumbs crisped in the oven.
Let them stand for an hour, and repeat the process, — re-
crumbing them again. iSTow fry them in boiling fat a nice
golden yellow, take them out, drain them dry, and arrange
them round a ring of spinach (page 145) garnished with
hard-boiled eggs neatly cut up, and fried parsley.
For the sauce : — skim every atom of fat from the gravy
you set to get cold, put a lump of butter in a sauce-pan,
work a little flour into it when melted, gradually add your
gravy; stir well, and let the sauce thicken, add some
caramel colouring, a dessert-spoonful of sherry, and a tea-
spoonful of red currant jelly, and put this into a hot
sauce boat, and serve. The sauce should be as thick as
ordinary rich cream. A few dice of sliced cornichons
(gherkins) may be mingled with the sauce, or minced
mushrooms if you have them.
4. — Choose a nice pullet not quite full grown ; cut it up,
saving all the meat from the breast,
wS 'ml.™d v'egetSs ^'"S^' ""^^^ ^'^'^ «"gl'^ ^^^ t^e liver :
cut into dice, and throw the skin, fragments, bones, and
heated up in nicely -i i j. • i. , i t ,^
flavoured white sauce, giblets, into a sauce-pan to make broth
for the sauce. N^ow make a coffee-
cupful of stiff paste with a little butter, flour, water, and
a pinch of salt ; when ready, take half the quantity of
butter that you have of chicken meat, and half the amount
of the paste that you have of butter : mince the chicken in
the machine, and pound it in a mortar with the paste and
butter ; bind the mixture with three eggs, flavour it with
a little spiced pepper, and from the queyielles between two
table-spoons. For a dinner party, you would, no doubt,
put a nice piece of truffle inside each quenelle.
MENU FOR A PARTY OF EIGHT.
✪ Quenelles of Chicken
Page 206 · 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
Now melt a lump of butter quickly in a sauce-pan, work a spoonful of flour into it : throw in a little salt, with a pinch of sugar, and moisten with as much of the fish broth as will make a nice white sauce to cover your fillets ; add, as you take the sauce-pan off the fire, the yolk of an egg, a tea-spoonful of anchovy vinegar, a table-spoonful of very finely chopped parsley, a tea-spoonful of minced marjoram, and a teaspoonful of minced garden cress. Pour it ovei' your fillets and serve.
3. — Braise a breast of mutton in a stew-pan with some white wine and water, an onion, twowith half a head of^^''" tomatoes, carrots, celery, whole pepper, salt, a clove of garlic, some parsley, and a tea-spoonful of dried thyme. When sufficiently done to enable you to remove the bones, draw the pan from the fire, take out the breast, and pick out the bones ; then place it flat on a dish with a heavy weight upon it : strain the broth and vegetables in which the meat was cooked, putting the vegetables aside, and setting the gravy to cool
These operations should be performed early in the day. When the breast has become thoroughly cold, remove the weight, and divide the meat into eight nice collops. Brush them over with egg, and bread-crumb them with some very finely sifted stale bread-crumbs crisped in the oven. Let them stand for an hour, and repeat the process, — recrumbing them again. Now fry them in boiling fat a nice golden yellow, take them out, drain them dry, and arrange them round a ring of spinach (page 145) garnished with hard-boiled eggs neatly cut up, and fried parsley.
For the sauce : — skim every atom of fat from the gravy you set to get cold, put a lump of butter in a sauce-pan, work a little flour into it when melted, gradually add your gravy; stir well, and let the sauce thicken, add some caramel colouring, a dessert-spoonful of sherry, and a teaspoonful of red currant jelly, and put this into a hot sauce boat, and serve. The sauce should be as thick as ordinary rich cream. A few dice of sliced cornichons (gherkins) may be mingled with the sauce, or minced mushrooms if you have them.
4. — Choose a nice pullet not quite full grown ; cut it up, saving all the meat from the breast,
with minced vegetables ^'"S^' ""^^^ ^'^'^ «"gl'^ ^^^ t^e liver :
cut into dice, and throw the skin, fragments, bones, and
heated up in nicely -i i j. • i. , i t ,^
flavoured white sauce, giblets, into a sauce-pan to make broth
for the sauce. N^ow make a coffeecupful of stiff paste with a little butter, flour, water, and a pinch of salt ; when ready, take half the quantity of butter that you have of chicken meat, and half the amount of the paste that you have of butter : mince the chicken in the machine, and pound it in a mortar with the paste and butter ; bind the mixture with three eggs, flavour it with a little spiced pepper, and from the quenelles between two table-spoons. For a dinner party, you would, no doubt, put a nice piece of truffle inside each quenelle.
Records on this page
Fillets of PomfretBraised MuttonQuenelles of Chicken