For the sauce : — take equal portions of carrot, peas,.
turnip, Frencli beans, and cucumber^ all previously boiled ;
cut them into dice and heat them up in a white sauce
made with the water in which they were boiled, and
enriched with the chicken broth, which should be slightly
flavoui'ed with almond. In this case make your socle
of savoury rice instead of the usual mashed potato : that
is, boiled rice, flavoured with salt, a little spice, the
pulp of a tomato, and a little finely grated cheese, stirred
well with melted butter, and made firm by the addition of
the yolks of two or three cgg^, according to the quantity
required. This should be set in the silver dish, formed in
a circle, brushed with egg, bread-crumbed, and slightly
browned in the oven ; the quenelles, carefully poached,
should then be arranged round it, the macedoine being^
poured into the centre.
5. — Order the quarter of lamb beforehand, roast it very
carefully, and serve it with a nice
Q u a V 1 0 r of lamb ^- ^j^ q£ ^^ potatoes, and mint
Tvith green peas. '^ '^ ' ^ ^
sauce (hot) in a boat.
6. — The chaud-froid will require one snipe a head : —
take your eight birds, and roast them
Fillets of snipc3 over a bright fire, let them get cold,
dressed with cold , ' , , „ . , nn ,
aauce. remove the bi^asts, terming two nllets
of the breast of each bird. Next
make the richest sauce you can by boiling and simmering
all the bones, remnants of meat, and the trails of the
snipe in as much common stock as will cover them well ;
dried thyme, lime peel, a pinch of spice, a tomato, one
onion sliced, and some lean bacon or ham should accom-
pany the bones ; after you have simmered this for half an
hour, strain the liquor clear, and thicken it with butter and
flour as previously described ; slice two or three truffles,
toss the slices in a frying-pan with an ounce of butter,
adding a table-spoonful of Madeira, let the truffles simmer
MENU FOR A PARTY OF EIGHT. 369
awhile, and pour the contents of the pan into the sauce,
stir continually, flavour it with red currant jelly, half a
glass of Madeira, and lime juice, reduce it to a firm
glaze, and put it aside to get cool. Glaze the fillets.
Decorate a border mould with hard-boiled egg, gherkins,
and olives, fill it with aspic jelly, and set in the ice-box.
As dinner hour approaches, turn out the border of jelly,
and pack the hollow in the centre of it with layers of
glazed fillets, and the pieces of truffle here and there,
let the whole remain as long as you can in ice, and serve
with crisp, dry toast " in waiting."
7. — Choose a nice cauliflower and boil it cai^f ully ; it
should be under i^ther than over-
Baked cauliflower. T OT xl J. 1 XT, i ✪ Quenelles of Chicken
Page 207 · 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
For the sauce : — take equal portions of carrot, peas,. turnip, French beans, and cucumber, all previously boiled ; cut them into dice and heat them up in a white sauce made with the water in which they were boiled, and enriched with the chicken broth, which should be slightly flavoured with almond. In this case make your socle of savoury rice instead of the usual mashed potato : that is, boiled rice, flavoured with salt, a little spice, the pulp of a tomato, and a little finely grated cheese, stirred well with melted butter, and made firm by the addition of the yolks of two or three eggs, according to the quantity required. This should be set in the silver dish, formed in a circle, brushed with egg, bread-crumbed, and slightly browned in the oven ; the quenelles, carefully poached, should then be arranged round it, the macédoine being poured into the centre.
5. — Order the quarter of lamb beforehand, roast it very carefully, and serve it with a nice
Q u a V 1 0 r of lamb ^- ^j^ q£ ^^ potatoes, and mint
Tvith green peas. '^ '^ ' ^ ^
sauce (hot) in a boat.
6. — The chaud-froid will require one snipe a head : —
take your eight birds, and roast them
Fillets of snipc3 over a bright fire, let them get cold, dressed with cold , ' , , „ . , nn ,
aauce. remove the bi^asts, terming two nllets
of the breast of each bird. Next make the richest sauce you can by boiling and simmering all the bones, remnants of meat, and the trails of the snipe in as much common stock as will cover them well ; dried thyme, lime peel, a pinch of spice, a tomato, one onion sliced, and some lean bacon or ham should accompany the bones ; after you have simmered this for half an hour, strain the liquor clear, and thicken it with butter and flour as previously described ; slice two or three truffles, toss the slices in a frying-pan with an ounce of butter, adding a table-spoonful of Madeira, let the truffles simmer
awhile, and pour the contents of the pan into the sauce,
stir continually, flavour it with red currant jelly, half a
glass of Madeira, and lime juice, reduce it to a firm
glaze, and put it aside to get cool. Glaze the fillets.
Decorate a border mould with hard-boiled egg, gherkins,
and olives, fill it with aspic jelly, and set in the ice-box.
As dinner hour approaches, turn out the border of jelly,
and pack the hollow in the centre of it with layers of
glazed fillets, and the pieces of truffle here and there,
let the whole remain as long as you can in ice, and serve
with crisp, dry toast " in waiting."
7. — Choose a nice cauliflower and boil it cai^f ully ; it
should be under i^ther than over- Baked cauliflower. T OT xl J. 1 XT, i
Records on this page
Quenelles of ChickenSavoury RiceChaud-Froid of SnipeBaked Cauliflower