Boil a large sweet onion, cut up into dice, in a coffee-
cupful of vinegar : let it boil till the vinegar is entirely
reduced ; let the onion get cold, then pound it and mix into
it an ounce of butter, and the yolks of five eggs. Stir this
over a low fire for a couple of minutes only. Take it off,
add another ounce of butter, mix it well, and re-place the
sauce-pan on the fire, adding half a pint of chicken glaze
(that left from No. 3 will do), and another ounce of butter ;
mix thoroughly, adding finally a table-spoonful of chopped
curled parsley✪ Valois Sauce ; pour this into the centre of your ring of
cutlets, and serve. This sauce should be made early, and
kept hot en hain-marie, for the moment the cutlets are
cooked, they must be sent up, and the sauce will spoil if
allowed to get cold.
5. — Braise a hen turkey in gravy, and a little white
wine, with a couple of onions, a carrot,
Hen turkey braised ^ turnip, a handful of French
with vegetables. j o r'
beans, a breakfast-cupful of peas and a
head of celery✪ Braised Hen Turkey with Vegetables ; when done, dish the turkey : strain the
380 MENU FOR A PARTY OF EIGHT.
gravy, thicken it, and cut up the vegetables into dice ; add
them to the gravy again, heat this in a sauce-pan quickly,
and pour it over the bird. Serve with potatoes a la
Duchesse and a cauliflower.
6. — Choose eight nice quails, clean the birds carefully,
put a roll of boiled bacon inside each
Salmis of quails. i • i j xi • t rv
bird and sew up their vents. Iruss
the birds as for roasting. Melt some butter in a frying-
pan, and give the quails a tui^n or two therein till they
colour nicely. Next put them in a stew-pan, cover them
with a rich gravy, and stew them till they are done. Lift
them out, thicken the gravy with butter and flour, colour
it with caramel, add half a glass of Madeira, the livers of
the birds pounded, a tea-spoonful of red currant jelly, a
dash of chilli vinegar, and some finely minced mushrooms✪ Salmis of Quails ;
heat the quails up in this sauce, and serve as hot as possi-
ble, dry toast accompanying.
7. — Parboil eight very young brinjals, the size of a
small hen's egg, cut them in halves
sauc^^^^' ""'^^ ^'°''° lengthways, pick out the seeds with
the point of a vegetable-knife, butter
them, and dredge over the surface of each a layer of
grated mild cheese ; now arrange them neatly on a silver
dish, well buttered, or any dish that will stand the oven,
and bake for ten minutes ; pour round them a cupful of
well made thick brown gravy✪ Baked Brinjals, and serve in the dish in
which they were cooked, placed on a napkin.
8. — The ingredients for this delicious jelly are : — A
^ . „ bottle of sound claret, six ounces of
Claret jelly. r r. -, xi
white sugar, a glass oi brandy, the
rind of one well- washed lime, and the juice of three ; one
tea-cupful of raspberry syi'up or half a pound of raspberry
jam. Boil all together, add an ounce of isinglass✪ Claret Jelly, and
strain through muslin. Decorate a jelly mould with
■ MENU FOR A PARTY OF EIGHT. 381
crystallized cherries, set it upon ice, pour some of the
liquid jelly into the mould, and set the cherries ; after
that, gradually add the liquid till the mould is completed.
Thoroughly consolidate the jelly in ice, and serve with
iced cream.
9. — Make a pint and a half of strong chocolate, using ✪ Chocolate Parfait
Page 213 · 6 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
Boil a large sweet onion, cut up into dice, in a coffeecupful of vinegar : let it boil till the vinegar is entirely reduced ; let the onion get cold, then pound it and mix into it an ounce of butter, and the yolks of five eggs. Stir this over a low fire for a couple of minutes only. Take it off, add another ounce of butter, mix it well, and re-place the sauce-pan on the fire, adding half a pint of chicken glaze (that left from No. 3 will do), and another ounce of butter ; mix thoroughly, adding finally a table-spoonful of chopped curled parsley ; pour this into the centre of your ring of cutlets, and serve. This sauce should be made early, and kept hot en hain-marie, for the moment the cutlets are cooked, they must be sent up, and the sauce will spoil if allowed to get cold.
5. — Braise a hen turkey in gravy, and a little white
wine, with a couple of onions, a carrot,
Hen turkey braised ^ turnip, a handful of French
with vegetables. j o r'
beans, a breakfast-cupful of peas and a
head of celery ; when done, dish the turkey : strain the
gravy, thicken it, and cut up the vegetables into dice ; add them to the gravy again, heat this in a sauce-pan quickly, and pour it over the bird. Serve with potatoes a la Duchesse and a cauliflower.
6. — Choose eight nice quails, clean the birds carefully,
put a roll of boiled bacon inside each bird and sew up their vents. Truss
the birds as for roasting. Melt some butter in a fryingpan, and give the quails a tui^n or two therein till they colour nicely. Next put them in a stew-pan, cover them with a rich gravy, and stew them till they are done. Lift them out, thicken the gravy with butter and flour, colour it with caramel, add half a glass of Madeira, the livers of the birds pounded, a tea-spoonful of red currant jelly, a dash of chilli vinegar, and some finely minced mushrooms ; heat the quails up in this sauce, and serve as hot as possible, dry toast accompanying.
7. — Parboil eight very young brinjals, the size of a small hen's egg, cut them in halves lengthways, pick out the seeds with the point of a vegetable-knife, butter them, and dredge over the surface of each a layer of grated mild cheese ; now arrange them neatly on a silver dish, well buttered, or any dish that will stand the oven, and bake for ten minutes ; pour round them a cupful of well made thick brown gravy, and serve in the dish in which they were cooked, placed on a napkin.
8. — The ingredients for this delicious jelly are : — A
^ . „ bottle of sound claret, six ounces of
Claret jelly. r r. -, xi
white sugar, a glass oi brandy, the
rind of one well- washed lime, and the juice of three ; one
tea-cupful of raspberry syi'up or half a pound of raspberry
jam. Boil all together, add an ounce of isinglass, and
strain through muslin. Decorate a jelly mould with
crystallized cherries, set it upon ice, pour some of the liquid jelly into the mould, and set the cherries ; after that, gradually add the liquid till the mould is completed. Thoroughly consolidate the jelly in ice, and serve with iced cream.
9. — Make a pint and a half of strong chocolate, using
Records on this page
Valois SauceBraised Hen Turkey with VegetablesSalmis of QuailsBaked BrinjalsClaret JellyChocolate Parfait