boiling milk, and two ounces of the
Pavfait of chocolate. , , , -, , , -, , , ,
best chocolate ; sweeten it to taste,
and let it get cool. Now take an enamelled-pan and break
into it the yolks of ten eggs, strain the made chocolate,
and add it to the eggs, stirring continually over a low fire,
or in the bain-marie until the custard thickens satisfac-
torily. Mix half an ounce of dissolved gelatine into the
custard, strain, and whip it well while w^arm and let it get
cold. Set a mould in the ice-pail, and when the custard
has cooled nicely, pour it into the mould, freeze in the
usual way, using the spatula frequently, when the cus-
tard seems nearly frozen, add a wine-glass of very cold
syrup flavoured with vanilla, continue the working, and
then pour in a> pint of well-whipped cream.✪ Chocolate Parfait Finish the
freezing thoroughly, close the mould securely, and bury
it in ice for a couple of hours. Then turn the parfait
out on a napkin, and serve.
If you are fortunate enough to be able to use cream
instead of milk for the making of the chocolate in the
first instance, the parfait will be all the nicer.
jlfOTE. — To adapt this menu, serve the hen turkey after
the fish, and let the quails be roasted and sent round with
the usual accompaniments.
39
HVIEJSTXJ TsTO. 1:^5:.
For a party of eight.
Potage a la reine.
Pomfret a la Veuitienne.
Petits casseroles aux grandcs-crevettes.
Boudins de pigeon anx olives.
Gigot bi*aise a la clievreuil.
Aspic de perdreaux.
Champignons an gratin.
Flan d'abricots.
Riz glace a I'lmperatrice.
Fromage, hers d'ceuvres.
Dessert.
1. — Prepare your stock as usual but without colouring.
Remove the flesh from a cold roast
fowl, excluding all skin, and browned
parts : add to the meat so obtained, half its bulk of bread-
crumbs soaked in stock, and pound both together in a
mortar, with twelve sweet, and thi^ee bitter almonds, and
the hard-boiled yolks of four eggs. Mash and cast all the
bones into as much uncoloured beef stock as you think
you will require for eight basins, and let them simmer for
two or three hours. Pass your pounded fowl and crumbs
through the sieve to get rid of lumps, gristle, &c., moisten-
ing it with a spoonful or so of stock to assist the operation.
MENU FOR A PARTY OF EIGHT. 383
When near the dinner hour, strain off your stock from the
bones, and place it to get cool, removing all the fat that
may rise to the surface. Now take a sauce-pan and melt
an ounce of butter at the bottom of it, stirring in a table -
spoonful of flour ; add a little stock, and work the paste
so obtained without ceasing, gradually pouring in stock,
and adding pounded fowl, until you have exhausted your
supply. Let the puree now come to the boil ; remove the
sauce-pan from the fire, and as you pour it into the tureen,
stir into it a coffee-cupful of cream, (or that quantity of
milk with which the strained yolk of an egg has been
mixed) and serve. ✪ Pounded Fowl Puree
Page 214 · 2 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
boiling milk, and two ounces of the Pavfait of chocolate. , , , -, , , -, , , ,
best chocolate ; sweeten it to taste,
and let it get cool. Now take an enamelled-pan and break into it the yolks of ten eggs, strain the made chocolate, and add it to the eggs, stirring continually over a low fire, or in the bain-marie until the custard thickens satisfactorily. Mix half an ounce of dissolved gelatine into the custard, strain, and whip it well while w^arm and let it get cold. Set a mould in the ice-pail, and when the custard has cooled nicely, pour it into the mould, freeze in the usual way, using the spatula frequently, when the custard seems nearly frozen, add a wine-glass of very cold syrup flavoured with vanilla, continue the working, and then pour in a pint of well-whipped cream. Finish the freezing thoroughly, close the mould securely, and bury it in ice for a couple of hours. Then turn the parfait out on a napkin, and serve.
If you are fortunate enough to be able to use cream instead of milk for the making of the chocolate in the first instance, the parfait will be all the nicer.
jlfOTE. — To adapt this menu, serve the hen turkey after the fish, and let the quails be roasted and sent round with the usual accompaniments.
HVIEJSTXJ TsTO. 1:^5:.
For a party of eight.
Potage a la reine.
Pomfret a la Veuitienne.
Petits casseroles aux grandcs-crevettes.
Boudins de pigeon anx olives.
Gigot bi*aise a la clievreuil.
Aspic de perdreaux.
Champignons an gratin.
Flan d'abricots.
Riz glace a I'lmperatrice.
Fromage, hers d'ceuvres.
Dessert.
1. — Prepare your stock as usual but without colouring. Remove the flesh from a cold roast fowl, excluding all skin, and browned parts : add to the meat so obtained, half its bulk of breadcrumbs soaked in stock, and pound both together in a mortar, with twelve sweet, and thi^ee bitter almonds, and the hard-boiled yolks of four eggs. Mash and cast all the bones into as much uncoloured beef stock as you think you will require for eight basins, and let them simmer for two or three hours. Pass your pounded fowl and crumbs through the sieve to get rid of lumps, gristle, &c., moistening it with a spoonful or so of stock to assist the operation.
When near the dinner hour, strain off your stock from the bones, and place it to get cool, removing all the fat that may rise to the surface. Now take a sauce-pan and melt an ounce of butter at the bottom of it, stirring in a table - spoonful of flour ; add a little stock, and work the paste so obtained without ceasing, gradually pouring in stock, and adding pounded fowl, until you have exhausted your supply. Let the puree now come to the boil ; remove the sauce-pan from the fire, and as you pour it into the tureen, stir into it a coffee-cupful of cream, (or that quantity of milk with which the strained yolk of an egg has been mixed) and serve.
Records on this page
Chocolate ParfaitPounded Fowl Puree