fold them in their papers
most carefully, and broil them on the grid-iron sufficiently
long to heat them thoroughly ; — or if preferred, they can
be just as well heated in the oven. Serve your cutlets in
their papers, and let a rich sauce be handed round in a
boat made of the remains of the gravy originally got from
the cooking of the cutlets, slightly thickened with butter
and flour, flavoured with red currant jelly, anchovy vine-
gar, and a spoonful of sherry, all jiidiciously applied.
38
374 MENU FOR A PARTY OF EIGHT.
The " Main tenon cutlets" may be placed round a ring
of mashed potatoes filled with celery puree.
5. — Choose a nice turkey, prepare the biini for roasting,
stuffing it very carefully as directed
Koast turkey ^\i\i ^^ jqO. Let sauce Perigueux,
Pengueux sauce. ^ ° v ■>
(page 97) steaming hot, be passed
round in a boat, cauliflower, and potatoes✪ Roast Turkey accompanying.
6. — Directions for boiling a ham with Madeira will be
, . found at page 117. If you are able to
Ham with Maaena. ,^ . ^„° . ^/
obtain a tew nice slices of a good,
well-boiled ham, I may mention (as an economical hint)
that tossed in butter in a frying-pan, with a table-spoon-
ful of Madeira, the slices will do very well to accompany
the turkey, but take care that they pass from the pan to
the plate ^ so to speak, — as hot as possible.
7. — Slightly roast eight snipes ; fillet them as you did
the pigeons, saving the trails ; make
Baked fiUeta of snipe ^^^ richest sauce you can of the bones,
on toast. , •' '
moistened with stock and helped up
with vinegar, red currant jelly, and a little sherry. Now
prepare eight pieces of fried bread✪ Baked Fillets of Snipe for the eight breasts,
butter them, and spread the trails over them ; pepper and
salt them ; place a breast of snipe upon each trail toast, bako
till quite hot, and just before serving, pour your thick rich
sauce, reduced almost to a glaze, over them : let crisply fried
bread-crumbs surround youi- toasts. Use Nepaul pepper.
8. — For this entremets turn to page 239. Prepare the
eggs as laid down for " CEiifs farcis,''
Eggs with Jerusalem 238, and be sure that the dish
artichokes. * o '
is served quite hot.
9. — Melt three-quarters of an ounce of gelatine in a
stew-pan over the fire, with half a
^Bavarian cream with ^^^^^^ ^f ^^^^^^ ^ ^-^^ ^f ^^^^^^^ ^
liqueur-glass of brandy or sherry, and
MENU FOR A PARTY OF EIGHT. 375
a few drops of vanilla essence✪ Bavarian Cream ; strain it through a tamis
cloth, till clear, and set it to get cool.
Take one ounce of cocoa powder, and stir it into a pint
of boiling milk, adding two ounces of sugar ; when
thoroughly mixed, strain the milk through a piece of
muslin. Let it get quite cold, and then add to it the
strained yolks of eight eggs, making therewith a rich
custard. Set the custard upon ice, having stirred an ounce
of dissolved gelatine into it, and when it begins to set, add
a coffee-cupful of whipped cream, mix thoroughly, and
prepare the Bavaroise as follows : — place a mould on ice
and pour into it a layer of the vanilla jelly half an inch
thick, when set, pour in about an inch of the cream, then
a layer of jelly when the cream has set, and so on until
the mould is filled. Serve after it has rested on ice for an
hour.
10. — Nesselrode pudding ought properly to be made of ✪ Nesselrode Pudding
Page 210 · 5 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
fold them in their papers most carefully, and broil them on the grid-iron sufficiently long to heat them thoroughly ; — or if preferred, they can be just as well heated in the oven. Serve your cutlets in their papers, and let a rich sauce be handed round in a boat made of the remains of the gravy originally got from the cooking of the cutlets, slightly thickened with butter and flour, flavoured with red currant jelly, anchovy vinegar, and a spoonful of sherry, all judiciously applied.
The " Main tenon cutlets" may be placed round a ring of mashed potatoes filled with celery puree.
5. — Choose a nice turkey, prepare the biini for roasting, stuffing it very carefully as directed
Roast turkey. Let sauce Périgueux (page 97) steaming hot, be passed
round in a boat, cauliflower, and potatoes accompanying.
6. — Directions for boiling a ham with Madeira will be
, . found at page 117. If you are able to
Ham with Madeira. ,^ . ^„° . ^/
obtain a tew nice slices of a good,
well-boiled ham, I may mention (as an economical hint) that tossed in butter in a frying-pan, with a table-spoonful of Madeira, the slices will do very well to accompany the turkey, but take care that they pass from the pan to the plate ^ so to speak, — as hot as possible.
7. — Slightly roast eight snipes ; fillet them as you did
the pigeons, saving the trails ; make
Baked fiUeta of snipe ^^^ richest sauce you can of the bones,
on toast. , •' '
moistened with stock and helped up
with vinegar, red currant jelly, and a little sherry. Now
prepare eight pieces of fried bread for the eight breasts,
butter them, and spread the trails over them ; pepper and
salt them ; place a breast of snipe upon each trail toast, bake
till quite hot, and just before serving, pour your thick rich
sauce, reduced almost to a glaze, over them : let crisply fried
bread-crumbs surround your toasts. Use Nepaul pepper.
8. — For this entremets turn to page 239. Prepare the
eggs as laid down for " Œufs farcis,''
Eggs with Jerusalem 238, and be sure that the dish
artichokes. * o '
is served quite hot.
9. — Melt three-quarters of an ounce of gelatine in a
stew-pan over the fire, with half a liqueur-glass of brandy or sherry, anda few drops of vanilla essence ; strain it through a tamis cloth, till clear, and set it to get cool.
Take one ounce of cocoa powder, and stir it into a pint of boiling milk, adding two ounces of sugar ; when thoroughly mixed, strain the milk through a piece of muslin. Let it get quite cold, and then add to it the strained yolks of eight eggs, making therewith a rich custard. Set the custard upon ice, having stirred an ounce of dissolved gelatine into it, and when it begins to set, add a coffee-cupful of whipped cream, mix thoroughly, and prepare the Bavaroise as follows : — place a mould on ice and pour into it a layer of the vanilla jelly half an inch thick, when set, pour in about an inch of the cream, then a layer of jelly when the cream has set, and so on until the mould is filled. Serve after it has rested on ice for an hour.
10. — Nesselrode pudding ought properly to be made of
Records on this page
Roast TurkeyBaked Fillets of SnipeBavarian CreamBavarian CreamNesselrode Pudding