of shallot, also minced. Mix the whole lightly together
with a sauce, made with raw yolks of eggs, oil, vinegar,
pepper, and salt, (page 190.) Ornament with hard-boiled
eggs, caviare, prawns, olives farcies, pickles, truffles, &c.
Sweet capsicums are a nice addition, not only for their
flavoui', but on account of their brilliant colour.
2vlE3SrXJ l^CD. I^^XI.
Prawn puree.
For a dinner of six.
Puree de grandes-crevettes.
Merlans a 1' Americaine.
Cotelettes de mouton axi puree d'oseille.
Gralantine de chapon au salade.
Sarcelles au cresson.
C^leri au beurre.
Creme d'abricot a la Moscovite.
Fromage, hors d'oeuvres.
Dessert.
1. — Make a strong clear consomme with beef, bone,
vegetables and herbs, as usual : when
done, strain it into a bowl to be ready
when wanted. Pick enough cold boiled prawns to fill
a half-pint pot to the brim : pound these in a mortar
with a good allowance of butter till you get them to a pulp :
flavour this with salt, and a little spiced pepper to taste :
now melt an ounce of butter in a sauce-pan, and incorpo-
rate therewith a table-spoonful of flour ; mix this with the
prawn pulp. Next take about the same quantity of bread-
crumb well soaked in stock (the consomme) that you have
of prawn, and add it to the prawn pulp also, off the flre,
mixing the two together by degrees thoroughly, and
gradually adding the consomme till you find you have a
soup a little less thick than that you want eventually to
get. You now set the sauce-pan on the fire, and stir
404 MENU FOR A DINNER OF SIX.
vigorously till it boils, and tliickeus ; take it off the fire
then, and let it get cool, to enable you to remove any fat
that may rise, after which the puree should be pressed
through a haii' sieve into a bowl. When wanted, it must,
of course, be re-heated, and served with dice of fried bread.
This soup is well worth the little trouble it requires : it
is, of course, a relation of the Usque family. A coffee-
cupful of boiling cream, or of milk in which the yolk of
an egg has been whipped, may be added, but I think the
puree is generally rich enough without that assistance.
Let my np-country friends follow this recipe, using a
tin of lobster, well drained, and washed : their efforts will
result in " bisque de homanJ.'' In this case the coral of the
lobster gives the soup a rich orange colour. The Ameri-
can canned lobster, prawns, and shrimps, make excellent
bisques.
2. — Cut and trim tlircc nice wliitings in fillets, brush
tliem over with egg, and bread-crumb
AuK^riclu uiy.'" ^^' ^^^^'^^ ^'''^^' «ome finely sifted white
crumbs ; fry them a golden yellow in
boiling fat, drain, and serve them with this sauce : — Melt
a dessert-spoonful of butter in a small sauce-pan, stir in a
dessert-spoonful of flour, add half a pint of warm fish
gravy, let it thicken, and finish it with the juice of a lime,
a little salt, a pinch of sugar, a few drops of tabasco, and
a heaped up dessert-spoonful of clioppcd capsicums. ✪ Salade Russe
Page 225 · 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
of shallot, also minced. Mix the whole lightly together with a sauce, made with raw yolks of eggs, oil, vinegar, pepper, and salt, (page 190.) Ornament with hard-boiled eggs, caviare, prawns, olives farcies, pickles, truffles, &c. Sweet capsicums are a nice addition, not only for their flavoui', but on account of their brilliant colour.
2vlE3SrXJ l^CD. I^^XI.
Prawn puree.
For a dinner of six.
Puree de grandes-crevettes.
Merlans a 1' Americaine.
Cotelettes de mouton axi puree d'oseille.
Gralantine de chapon au salade.
Sarcelles au cresson.
C^leri au beurre.
Creme d'abricot a la Moscovite.
Fromage, hors d'oeuvres.
Dessert.
1. — Make a strong clear consomme with beef, bone, vegetables and herbs, as usual : when done, strain it into a bowl to be ready when wanted. Pick enough cold boiled prawns to fill a half-pint pot to the brim : pound these in a mortar with a good allowance of butter till you get them to a pulp : flavour this with salt, and a little spiced pepper to taste : now melt an ounce of butter in a sauce-pan, and incorporate therewith a table-spoonful of flour ; mix this with the prawn pulp. Next take about the same quantity of breadcrumb well soaked in stock (the consomme) that you have of prawn, and add it to the prawn pulp also, off the flre, mixing the two together by degrees thoroughly, and gradually adding the consomme till you find you have a soup a little less thick than that you want eventually to get. You now set the sauce-pan on the fire, and stir
vigorously till it boils, and thickens ; take it off the fire then, and let it get cool, to enable you to remove any fat that may rise, after which the puree should be pressed through a hair sieve into a bowl. When wanted, it must, of course, be re-heated, and served with dice of fried bread. This soup is well worth the little trouble it requires : it is, of course, a relation of the Usque family. A coffeecupful of boiling cream, or of milk in which the yolk of an egg has been whipped, may be added, but I think the puree is generally rich enough without that assistance.
Let my np-country friends follow this recipe, using a tin of lobster, well drained, and washed : their efforts will result in " bisque de homanJ.'' In this case the coral of the lobster gives the soup a rich orange colour. The American canned lobster, prawns, and shrimps, make excellent bisques.
2. — Cut and trim three nice whitings in fillets, brush tliem over with egg, and bread-crumb
AuK^riclu uiy.'" ^^' ^^^^'^^ ^'''^^' «ome finely sifted white crumbs ; fry them a golden yellow in boiling fat, drain, and serve them with this sauce : — Melt a dessert-spoonful of butter in a small sauce-pan, stir in a dessert-spoonful of flour, add half a pint of warm fish gravy, let it thicken, and finish it with the juice of a lime, a little salt, a pinch of sugar, a few drops of tabasco, and a heaped up dessert-spoonful of chopped capsicums.
Records on this page
Salade RussePrawn Puree