any size with a mallet. Set the soup meat for consomme
as usual, and when you have obtained as strong a stock as
possible therefrom, strain it, and let it get cool ; remove
all fat that may rise to the surface, and when quite clear,
pour it into a large sauce-pan, adding all the pieces of part-
ridge, including the livers of the birds, &c. ; set this on the
fire to come slowly to the boil, skimming it very carefully ;
after it has boiled, slack off the fire, and let the contents
of your sauce-pan simmer slowly for an hour or more.
Now strain the soup from the bones, clarify (it should be
a nice, bright, clear consomme remember) and give it half
a glass of Madeira, a pinch of sugar, and a few drops of
chilli vineofa✪ Clear Partridge Soupr to finish with.
416 MENU FOR A DINNER OF SIX.
Some people serve pieces of the birds' breasts with the
soup, or quenelles made of that meat, seasoned, and formed
about the size of olives.
2. — Skin a couple of eels, clean, parboil, and divide them
into two inch fillets for stewing. Put
Stewed eels. . ex,,
into your stew-pan two ounces or but-
ter, with a Bombay onion sliced ; stir over the fire for five
minutes, and add half a pint of claret, and half a pint of
stock, with a clove of garlic, a carrot cut up, and a bag of
sweet herbs : boil this for ten minutes, stirring it well
with your wooden spoon ; now throw in a salt-spoonful of
salt, a tea-spoonful of spiced pepper, the rind of a lime✪ Stewed Eels, and
place the pieces of eel in the midst. Simmer this for half
an hour. Arrange the pieces of the fish upon the hot dish,
strain the gravy rapidly, thicken it, re-heat it almost to
boiling point, add a pinch of sugar, and a table-spoonful
of chopped parsley, and pour it round the fish.
3. — Cut u]) and cook a couple of nice chickens as ex-
plained for 'poulet a la St. Lambert.
^^Chicken a la YiUe- ^f^^,^, ^|^g pieces of chicken have been
stewed in their own broth, drain them,
and make a rich veloute with the latter, thickening it with
yolks of egg like custard. Dip the pieces of chicken in
the thick sauce, and let them get cold ; then bread-crumb
them, and fry them a golden yellow in boiling fat. Drain
them, and pile them on a napkin, garnished with small
potato duchesses, and fried parsley. Send the rest of the
sauce round in a boat after adding to it a heaped-up table-
spoonful of minced mushrooms.
4. — Roast the loin to a tura, serve it with potatoes cook-
ed in your favoui'ite manner, red cur-
ouioTsau";:"""""' '-^"t .i«"y. and a p,.ree of Bombay
onions which should go round in a
boat.
MENU FOR A DINNER OF SIX. 417
For onion 'puree a la Soubise, you must simmer three
onions in sufficient stock or milk to cover them till tender,
mash them, and pass them, through the sieve ; work into
the pulp that you then get, a coffee-cupful of cream, or
milk enriched with the yolk of an egg✪ Chicken a la Villeroy, with a little
gravy ; flavour with a little pepper, and salt, heat it up
as hot as possible, and serve. Its consistency ought to be
that of thick custard ; no flour please. If the onions be
jDcrmitted to brown, and the puree be served of that color,
the sauce is called a la Bretonne.
5. — The Jerusalem artichoke is one of the most useful
vegetables we get. This is a very
Jerusalem aiti- simple, yet tasty dish of them ; its
chokes baked with . • , • 7
Page 232 · 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
any size with a mallet. Set the soup meat for consomme as usual, and when you have obtained as strong a stock as possible therefrom, strain it, and let it get cool ; remove all fat that may rise to the surface, and when quite clear, pour it into a large sauce-pan, adding all the pieces of partridge, including the livers of the birds, &c. ; set this on the fire to come slowly to the boil, skimming it very carefully ; after it has boiled, slack off the fire, and let the contents of your sauce-pan simmer slowly for an hour or more. Now strain the soup from the bones, clarify (it should be a nice, bright, clear consomme remember) and give it half a glass of Madeira, a pinch of sugar, and a few drops of chilli vinegar to finish with.
Some people serve pieces of the birds' breasts with the soup, or quenelles made of that meat, seasoned, and formed about the size of olives.
2. — Skin a couple of eels, clean, parboil, and divide them
into two inch fillets for stewing. Put Stewed eels. . ex,,
into your stew-pan two ounces or butter, with a Bombay onion sliced ; stir over the fire for five minutes, and add half a pint of claret, and half a pint of stock, with a clove of garlic, a carrot cut up, and a bag of sweet herbs : boil this for ten minutes, stirring it well with your wooden spoon ; now throw in a salt-spoonful of salt, a tea-spoonful of spiced pepper, the rind of a lime, and place the pieces of eel in the midst. Simmer this for half an hour. Arrange the pieces of the fish upon the hot dish, strain the gravy rapidly, thicken it, re-heat it almost to boiling point, add a pinch of sugar, and a table-spoonful of chopped parsley, and pour it round the fish.
3. — Cut u]) and cook a couple of nice chickens as explained for 'poulet a la St. Lambert. ^^Chicken a la YiUe- ^f^^,^, ^|^g pieces of chicken have been stewed in their own broth, drain them, and make a rich veloute with the latter, thickening it with yolks of egg like custard. Dip the pieces of chicken in the thick sauce, and let them get cold ; then bread-crumb them, and fry them a golden yellow in boiling fat. Drain them, and pile them on a napkin, garnished with small potato duchesses, and fried parsley. Send the rest of the sauce round in a boat after adding to it a heaped-up tablespoonful of minced mushrooms.
4. — Roast the loin to a tura, serve it with potatoes cooked in your favourite manner, red currant jelly";:"""""' '-^"t .i«"y. and a p,.ree of Bombay onions which should go round in a boat.
For onion 'puree a la Soubise, you must simmer three onions in sufficient stock or milk to cover them till tender, mash them, and pass them, through the sieve ; work into the pulp that you then get, a coffee-cupful of cream, or milk enriched with the yolk of an egg, with a little gravy ; flavour with a little pepper, and salt, heat it up as hot as possible, and serve. Its consistency ought to be that of thick custard ; no flour please. If the onions be permitted to brown, and the puree be served of that color, the sauce is called a la Bretonne.
5. — The Jerusalem artichoke is one of the most useful
vegetables we get. This is a very
Jerusalem aiti- simple, yet tasty dish of them ; its chokes baked with . • , • 7
Records on this page
Clear Partridge SoupStewed EelsChicken a la VilleroyOnion Puree a la SoubiseSoubiseJerusalem Artichokes au Gratin