ct^eese. correct name is topiiiambours au gra-
tin : — Boil the artichokes till quite
tender, then mash them with a silver fork, moistening
them with cream, (or milk with the yolk of an Qgg), sea-
son with salt and pepper, place the artichoke in a buttered
pie-dish, or in buttered coquilles, give the surface a layer
of grated cheese✪ Jerusalem Artichokes au Gratin, and bake till it takes colour. Let the
vegetable rest upon its own merits for flavour : you do not
want spices, or sauces : the cream is, of course, a grand
adjunct, and the cheese harmonizes pleasantly with the
general tone of the composition.
6. — Prepare six or eight neatly shaped slices of fried
^ , , bread. Take from a tin of caviare
Cavia.re toasts. t • . -,
enough roe to cover each piece nicely.
Choose a small sauce-pan, melt an ounce of butter in it,
stir in the caviare, dust it well with Nepaul pepper, and
add the juice of a lime✪ Caviare Toasts. When piping hot, spread the
caviare over the fried bread (which should have been kept
in the oven) and send up the canapes without delay.
Or, — spread the caviare cold over the cold fried bread,
mask the surface with thick mayonnaise sauce, and garnish
with a turned olive upon each. Many prefer this method.
418 MENU FOR A DINNER OF SIX.
7. — Steep an ounce of gelatine in cold water. Make a
rich custard with ten yolks of esf^s,
Orleans puddiug. ., i p ^ e ^
three-quarters oi a pound or sugar,
and a quart of boiled milk. Add the gelatine to the
custard while the latter is hot, and stir it until it is dis-
solved ; then strain it into a bowl. Cut up one ounce of
candied orange peel, one ounce of citron, one ounce of
raisins, and one ounce of currants, wash them well, dry
them, and then toss the minced confitures in a frying-pan
with a small tumbler of rum✪ Orleans Pudding : as soon as the rum is
absorbed, stop and take the pan off the fire. Put a mould
upon ice, pour a layer of custard into it first with some of
the minced fruit ; when set, put a layer of crushed ratafias,
then another layer of custard with fruit, again crushed
ratafias, and so on till the mould is filled, cover it in ice
and let it rest for an hour, then turn it out and serve.
If cream be used instead of milk for the custard, a
richer result may be obtained ; a good pudding is never-
theless to be made with milk.
Genoises au chocolat
Genoise Pastry. — Take |lb. of the freshest butter, put
it in a bowl, and warm it until it can be beaten with a
spoon, add to it 4 oz, of powdered loaf sugar, and beat the
two together until a smooth white cream is obtained, then
add one egg, and keep on beating the mixture till it is
smooth again, then add three more eggs in the same
manner. The germ of the eggs should be removed.
Lastly, incorporate quickly \Vo. of fine flour with the
mixture, and as soon as it is smooth, pour it out to the
thickness of Jin. on a buttered flat tin, which must be put
into the oven at once. When done (in about ten to
fifteen minutes), turn out the slab of Genoise, and put it
to cool, underside uppermost, on a sieve. There is some
MENU FOR A DINNER OF SIX. 419 ✪ Genoise Pastry
Page 233 · 4 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
ct^eese. correct name is topiiiambours au gratin : — Boil the artichokes till quite tender, then mash them with a silver fork, moistening them with cream, (or milk with the yolk of an egg), season with salt and pepper, place the artichoke in a buttered pie-dish, or in buttered coquilles, give the surface a layer of grated cheese, and bake till it takes colour. Let the vegetable rest upon its own merits for flavour : you do not want spices, or sauces : the cream is, of course, a grand adjunct, and the cheese harmonizes pleasantly with the general tone of the composition.
6. — Prepare six or eight neatly shaped slices of fried
^ , , bread. Take from a tin of caviare
Cavia.re toasts. t • . -,
enough roe to cover each piece nicely.
Choose a small sauce-pan, melt an ounce of butter in it,
stir in the caviare, dust it well with Nepaul pepper, and
add the juice of a lime. When piping hot, spread the
caviare over the fried bread (which should have been kept
in the oven) and send up the canapes without delay.
Or, — spread the caviare cold over the cold fried bread,
mask the surface with thick mayonnaise sauce, and garnish
with a turned olive upon each. Many prefer this method.
7. — Steep an ounce of gelatine in cold water. Make a
rich custard with ten yolks of esf^s, Orleans puddiug. ., i p ^ e ^
three-quarters oi a pound or sugar,
and a quart of boiled milk. Add the gelatine to the custard while the latter is hot, and stir it until it is dissolved ; then strain it into a bowl. Cut up one ounce of candied orange peel, one ounce of citron, one ounce of raisins, and one ounce of currants, wash them well, dry them, and then toss the minced confitures in a frying-pan with a small tumbler of rum : as soon as the rum is absorbed, stop and take the pan off the fire. Put a mould upon ice, pour a layer of custard into it first with some of the minced fruit ; when set, put a layer of crushed ratafias, then another layer of custard with fruit, again crushed ratafias, and so on till the mould is filled, cover it in ice and let it rest for an hour, then turn it out and serve.
If cream be used instead of milk for the custard, a richer result may be obtained ; a good pudding is nevertheless to be made with milk.
[illustration: Genoises au chocolat]
Genoise Pastry. — Take |lb. of the freshest butter, put it in a bowl, and warm it until it can be beaten with a spoon, add to it 4 oz, of powdered loaf sugar, and beat the two together until a smooth white cream is obtained, then add one egg, and keep on beating the mixture till it is smooth again, then add three more eggs in the same manner. The germ of the eggs should be removed. Lastly, incorporate quickly \Vo. of fine flour with the mixture, and as soon as it is smooth, pour it out to the thickness of Jin. on a buttered flat tin, which must be put into the oven at once. When done (in about ten to fifteen minutes), turn out the slab of Genoise, and put it to cool, underside uppermost, on a sieve. There is some
Records on this page
Jerusalem Artichokes au GratinCaviare ToastsOrleans PuddingGenoise Pastry