2. — Dress your fish in fillets, and bake them in a but-
tered dish with a slice of tomato laid
fasW^i'^*"' Venetian ^^^^ ^^^h of them, and a little chop-
ped parsley and shallot, sprinkled over
them. When done, arrange them upon a hot silver dish,
and serve with the following green sauce : — Boil a little
spinach, and when done, squeeze it through a piece of
muslin : save the pulp you obtain for colouring. Now
make some melted butter, assisted by a little fish stock
made from the trimmings of the fillets and some vege-
tables, with a spoonful of chablis or sauterne ; throw into
it some finely minced parsley, a very little shallot, some
chopped capers, and gherkins, and colour the whole with
the spinach-greening. The white fish, the brilliant green
sauce, and the scarlet slice of tomato with each portion,
present a tasteful combination of colours, which might
almost ''tempt the dying anchoret to eat."
3. — Put a pound of the best table rice into a stew-pan
with a quart of water, an onion, and
with^'prawn's^' °^ '''^ ^"^^ °^^^®^ ^^ clarified suet. Simmer
till the rice is soft, yet quite whole.
Drain it, and pound it to a paste in a mortar with a table-
spoonful of grated Parmesan, some butter, pepper and salt
384 MENU FOR A PARTY OF EIGHT.
Stir into this the yolks of three eggs, and powder it with
a little spiced pepper. Pass all through the sieve, and
pat it to a paste on your pastry slab, about one and a half
inch thick. When quite cold, cut it into cylinders two
inches long, and an inch and a half in diameter ; e^g and
bread-crumb them, fry them, a golden yellow in butter,
and let them get cold ; then cut off one end, and scoop out
the interior of each cylinder ; fill it with a rich prawn
salpicon well diluted with veloitte sauce : fix the end on
again with white of egg. Heat in the oven and serve
upon a napkin.
N.B. — A casserole is literally a sauce, or stew-pan ; the
term was originally given to cases made of rice or potato
which were moulded on that pattern.
4. — Roast six pigeons early in the day ; pick the meat
from them, save the livers, and throw
olivet" *"'"'^"""''^' all the bones into a small sauce-pan
with some lean bacon, as much stock
as you can spare (to the extent of half filling the sauce-
pan) some whole pepper, a sliced carrot, a bunch of pars-
ley, and a clove of garlic, a muslin bag containing some
mixed .sweet herbs, and any scraps of raw meat you may
have lying idle. With this make a strong gravy, by simmer-
ing it slowly until almost half wasted : now strain the
liquor from the various ingredients, and set it to get cool,
^leanwhile, stone a couple of dozen French olives, and par-
boil them, skim the fat that may have risen on the top of
your sauce, and then add the olives chopped into dice.
Let the sauce rest awhile. The meat of the pigeons
should now be thoroughly pounded with half its bulk of
bread-crumb✪ Pounded Fowl Puree, to a paste, the livers incorporated with it, and
some fat bacon ; when you have worked this quite smooth,
pass it through the sieve, season it with pepper and salt,
and then fill six little buttered moulds with it, here and
there slipping in a slice of truffle, and some pieces of
MENU FOR A PARTY OF EIGHT. 385
Page 215 · 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
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2. — Dress your fish in fillets, and bake them in a but-
tered dish with a slice of tomato laid
fasW^i'^*"' Venetian ^^^^ ^^^h of them, and a little chop-
ped parsley and shallot, sprinkled over
them. When done, arrange them upon a hot silver dish,
and serve with the following green sauce : — Boil a little
spinach, and when done, squeeze it through a piece of
muslin : save the pulp you obtain for colouring. Now
make some melted butter, assisted by a little fish stock
made from the trimmings of the fillets and some vege-
tables, with a spoonful of chablis or sauterne ; throw into
it some finely minced parsley, a very little shallot, some
chopped capers, and gherkins, and colour the whole with
the spinach-greening. The white fish, the brilliant green
sauce, and the scarlet slice of tomato with each portion,
present a tasteful combination of colours, which might
almost ''tempt the dying anchoret to eat."
3. — Put a pound of the best table rice into a stew-pan
with a quart of water, an onion, and
with^'prawn's^' °^ '''^ ^"^^ °^^^®^ ^^ clarified suet. Simmer
till the rice is soft, yet quite whole.
Drain it, and pound it to a paste in a mortar with a table-
spoonful of grated Parmesan, some butter, pepper and salt
384 MENU FOR A PARTY OF EIGHT.
Stir into this the yolks of three eggs, and powder it with
a little spiced pepper. Pass all through the sieve, and
pat it to a paste on your pastry slab, about one and a half
inch thick. When quite cold, cut it into cylinders two
inches long, and an inch and a half in diameter ; e^g and
bread-crumb them, fry them, a golden yellow in butter,
and let them get cold ; then cut off one end, and scoop out
the interior of each cylinder ; fill it with a rich prawn
salpicon well diluted with veloitte sauce : fix the end on
again with white of egg. Heat in the oven and serve
upon a napkin.
N.B. — A casserole is literally a sauce, or stew-pan ; the
term was originally given to cases made of rice or potato
which were moulded on that pattern.
4. — Roast six pigeons early in the day ; pick the meat
from them, save the livers, and throw
olivet" *"'"'^"""''^' all the bones into a small sauce-pan
with some lean bacon, as much stock
as you can spare (to the extent of half filling the sauce-
pan) some whole pepper, a sliced carrot, a bunch of pars-
ley, and a clove of garlic, a muslin bag containing some
mixed .sweet herbs, and any scraps of raw meat you may
have lying idle. With this make a strong gravy, by simmer-
ing it slowly until almost half wasted : now strain the
liquor from the various ingredients, and set it to get cool,
^leanwhile, stone a couple of dozen French olives, and par-
boil them, skim the fat that may have risen on the top of
your sauce, and then add the olives chopped into dice.
Let the sauce rest awhile. The meat of the pigeons
should now be thoroughly pounded with half its bulk of
bread-crumb, to a paste, the livers incorporated with it, and
some fat bacon ; when you have worked this quite smooth,
pass it through the sieve, season it with pepper and salt,
and then fill six little buttered moulds with it, here and
there slipping in a slice of truffle, and some pieces of
MENU FOR A PARTY OF EIGHT. 385