2. — Divide three nice whitings in fillets. Dip them in
hatter (according to my old receijJt)
Fried whitings sharp ^^^^ f ^-^^^ ^ ^^,- golden yellow in
sauce. "^ . .
a bath of boiling fat. Drain them
and serve with the following sauce in a boat, — fry a
Bombay onion finely minced, with one clove of garlic also
minced, in butter at the bottom of a sauce-pan ; when
turning brown, put in a table-spoonful of choppexi parsley,
a tea-spoonful of sugar, a coffee-cupful of vinegar, and a
pint of beef gravy. A tea-spoonful of red currant jelly
may next be stirred in, and a table-spoonful of mushroom
ketchup. As soon as the mixture becomes nicely flavoured,
and the juices of the various ingredients appear to be
extracted, strain off the sauce. Now cut up a ta.ble-spoon-
ful of minced cornichon✪ Fried Whitings with Sauces, add the mince to the strained
gravy, heat it up to concert pitch, and send it round with
your fried fish in a boat.
3. — Proceed with a nice sized chicken or small fowl
as though you were going to make
,vi?u!iXg-S,iut! <J»f"<^«^''. viz. :-Lightly roa.t it. Cut
oft' the best meat, and put it aside,
44
422 MENU FOR A DINNER OF SIX.
Save all bones, skin and scraps, and make a nice clear
white broth with them. Take of the fowl meat two parts,
of cold boiled tongue ane part, and of trnffles one part.
Mince all very finely and mix them together. Melt au
ounce of butter in a sauce-pan, stir into it a table-spoonful
of flom-, moisten it with some stock, and then add the
mince : flavour it with salt, pepper, and a little powdered
thyme to taste, and stir it over the fire for three or four
minutes : take it off the fire, and add two eggs beaten up
with the juice of a lime and stiTiined. Spread the mince
out upon a large dish (it should be pretty ^tiff) and let it
get cold. Now divide it into six or eight egg-shaped
croquettes, introduce in the centre of each a piece of truflBe
the size of a shilling, bread-crumb them✪ Croquettes of Chicken and Truffles and fiy them a
very light gold colour. Prepare a circle of mashed potato,
place it neatly in the dish you intend for your entree, dis-
pose the croquettes carefully round it, and between every
croquette put a ci-ispy fried curl of bacon, while a slice of
truffle may repose upon each of them.
For the " asparagus points," you must cut off the green
ends of the stalks of a tin of asparagus. Heat them
gently up in veloute, made with the chicken broth you
drew from the scraps, slightly flavoured with almond, and
enriched with a good spoonful of cream ; give them a few
drops of anchovy vinegar, and pour them into the middle
of your potato circle,
*i. — A fricandeau ought, I believe, to be reserved for a
^ . , „ , , fillet of veal only, but I am bold enough
Fricandeau of beef. ^ °
to suggest youi' trying one with beef,
thus : — Get tico undercuts of the sirloin, if one be too small,
trim them into a neat shape, and attach them together by
two good skewers. Lard them freely with fat bacon. If
you cannot lard, having no needle, you must introduce a
slice of bacon into each fillet by making therein a longi-
tudinal incision j slip into it your slice of bacon, and pin
MENU FOR A DINNER OF SIX. 423 ✪ Fricandeau of Beef
Page 235 · 3 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
2. — Divide three nice whitings in fillets. Dip them in batter (according to my old receipt) Fried whitings sharp ^^^^ f ^-^^^ ^ ^^,- golden yellow in sauce. "^ . .
a bath of boiling fat. Drain them
and serve with the following sauce in a boat, — fry a Bombay onion finely minced, with one clove of garlic also minced, in butter at the bottom of a sauce-pan ; when turning brown, put in a table-spoonful of chopped parsley, a tea-spoonful of sugar, a coffee-cupful of vinegar, and a pint of beef gravy. A tea-spoonful of red currant jelly may next be stirred in, and a table-spoonful of mushroom ketchup. As soon as the mixture becomes nicely flavoured, and the juices of the various ingredients appear to be extracted, strain off the sauce. Now cut up a table-spoonful of minced cornichons, add the mince to the strained gravy, heat it up to correct pitch, and send it round with your fried fish in a boat.
3. — Proceed with a nice sized chicken or small fowl as though you were going to make
,vi?u!iXg-S,iut! <J»f"<^«^''. viz. :-Lightly roa.t it. Cut oft' the best meat, and put it aside,
Save all bones, skin and scraps, and make a nice clear white broth with them. Take of the fowl meat two parts, of cold boiled tongue one part, and of truffles one part. Mince all very finely and mix them together. Melt au ounce of butter in a sauce-pan, stir into it a table-spoonful of flom-, moisten it with some stock, and then add the mince : flavour it with salt, pepper, and a little powdered thyme to taste, and stir it over the fire for three or four minutes : take it off the fire, and add two eggs beaten up with the juice of a lime and strained. Spread the mince out upon a large dish (it should be pretty stiff) and let it get cold. Now divide it into six or eight egg-shaped croquettes, introduce in the centre of each a piece of truffle the size of a shilling, bread-crumb them and fiy them a very light gold colour. Prepare a circle of mashed potato, place it neatly in the dish you intend for your entree, dispose the croquettes carefully round it, and between every croquette put a crispy fried curl of bacon, while a slice of truffle may repose upon each of them.
For the " asparagus points," you must cut off the green ends of the stalks of a tin of asparagus. Heat them gently up in veloute, made with the chicken broth you drew from the scraps, slightly flavoured with almond, and enriched with a good spoonful of cream ; give them a few drops of anchovy vinegar, and pour them into the middle of your potato circle,
*i. — A fricandeau ought, I believe, to be reserved for a
^ . , „ , , fillet of veal only, but I am bold enough Fricandeau of beef. ^ °
to suggest your trying one with beef,
thus : — Get tico undercuts of the sirloin, if one be too small, trim them into a neat shape, and attach them together by two good skewers. Lard them freely with fat bacon. If you cannot lard, having no needle, you must introduce a slice of bacon into each fillet by making therein a longitudinal incision j slip into it your slice of bacon, and pin
Records on this page
Fried Whitings with SauceCroquettes of Chicken and TrufflesFricandeau of Beef