white sauce like thin " conjee over it.
All you have to do is this : gently warm the asparagus in
its own tin in the hain-marie-\)a.u (immersed in a bath of
hot water) drain it from its liquor as soon as it is hot (if
3-011 keep it longer it will be spoilt) and turn it carefully
into a hot dish. Put a pat of fresh, or of the " Denmark"
tinned butter on the top of it, give it a squeeze of a lime,
and serve. A pat of maifre cVhotel or anchovy butter, may
with advantage supply the place of plain butter.
N.B. — For heaven's sake, no toast.
V. — For the chocolate souffle take two ounces of chocolate,
and grate it into half a pint of milk.
Chocolate soufile. j i <• 1 ,. .,, ^
iiaa a tew drops 01 vaniUu essence, and
MENU FOR A DINNER OF SIX. 429
boil tlie milk so that the chocolate may become thoroughly
dissolved : when this has been done, the flavoured milk
should be thickened with two tea-spoonfuls of potato-flour,
or corn-flour, then strained, and set to get cold. The
yolks of four eggs and a glass of liqueur should then be
beaten up with the cold batter, the whites of six eggs
being added in the shape of a stiff froth just before
baking. A proper souffle case or tin should be used to
ensure success.
Gateau Napolitain,
Take of powdered lump sugar the weight of twelve eggs
in their shells, and take half that weight of potato flour ;
separate the whites from the yolks of the eggs, beat up
the latter with the sugar, adding a few drops of essence of
lemon. Whisk the whites to a stiff froth, mix the two to-
gether, and incorporate with the mixture, quickly and
effectually, the potato flour, beating it all the time with the
egg whisk. Pour into a plain mould, buttered. Bake in
a quick oven until done. When cold, cut the cake in
horizontal slices half an inch thick. Spread half the slices
of cake with apricot jam, and half with chocolate icing.
Arrange the slices one over the other, so as to form the
cake again. Trim the slices neatly, and ice the cake com-
pletely over with chocolate icing. This must be done
quickly, and the icing should be kept hot, for it soon sets.
Ornament the cake with any bonbons or sweet-meats,
which must be put on before the icing has time to cooh
--^^^H^..
U
:is.<rEn>J"XT nsro-
For a dinner of six.
Consomme d'abatis.
Dariie de sccr en papillotc.
Cotck'ttes dc monton an macedoinc de legumes.
Oic rotie anx choux de Bruxelles.
^lorinc^akai an gratin.
Cremc Garibaldi.
Fromas^e, hors d'oeuvres.
Cafe noir.
1. — Take the jjiblets of the goose which forms part of
the menu, clean them carefully, cut
them up small, and put them with an
ounce of butter into a stew-pan with an onion shredded
finely, and fry them a pale golden colour ; add a glass of
Marsala, and a little beef consomme, reduce to a glaze, and
then pour in the remainder of the consomme which you
make daily. Now throw in an onion, a clove of garlic, a
muslin bag of sweet herbs, a stick of celery, a carrot, a
dozen pepper corns, a dessert-spoonful of sugar, and one
of salt. Simmer for two hours. "When satisfied that you
have extracted the flavour of the giblets, stop, strain the
liquor, colour it with caramel, let it get cold, skim off
all grease, clarify it if necessary, give it half a glass of
Madeira, and a drop or two of tabasco, and serve very hot.
For thick giblet soup, you must thicken with butter and ✪ Giblet Soup
Page 239 · 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
white sauce like thin " conjee over it. All you have to do is this : gently warm the asparagus in its own tin in the bain-marie-pau (immersed in a bath of hot water) drain it from its liquor as soon as it is hot (if 3-011 keep it longer it will be spoilt) and turn it carefully into a hot dish. Put a pat of fresh, or of the " Denmark" tinned butter on the top of it, give it a squeeze of a lime, and serve. A pat of maitre d'hotel or anchovy butter, may with advantage supply the place of plain butter.
N.B. — For heaven's sake, no toast.
V. — For the chocolate souffle take two ounces of chocolate,
and grate it into half a pint of milk.
Chocolate soufile. j i <• 1 ,. .,, ^
iiaa a tew drops 01 vaniUu essence, and
boil tlie milk so that the chocolate may become thoroughly dissolved : when this has been done, the flavoured milk should be thickened with two tea-spoonfuls of potato-flour, or corn-flour, then strained, and set to get cold. The yolks of four eggs and a glass of liqueur should then be beaten up with the cold batter, the whites of six eggs being added in the shape of a stiff froth just before baking. A proper souffle case or tin should be used to ensure success.
Gateau Napolitain,
Take of powdered lump sugar the weight of twelve eggs in their shells, and take half that weight of potato flour ; separate the whites from the yolks of the eggs, beat up the latter with the sugar, adding a few drops of essence of lemon. Whisk the whites to a stiff froth, mix the two together, and incorporate with the mixture, quickly and effectually, the potato flour, beating it all the time with the egg whisk. Pour into a plain mould, buttered. Bake in a quick oven until done. When cold, cut the cake in horizontal slices half an inch thick. Spread half the slices of cake with apricot jam, and half with chocolate icing. Arrange the slices one over the other, so as to form the cake again. Trim the slices neatly, and ice the cake completely over with chocolate icing. This must be done quickly, and the icing should be kept hot, for it soon sets. Ornament the cake with any bonbons or sweet-meats, which must be put on before the icing has time to cool
--^^^H^..
U
:is.<rEn>J"XT nsro-
For a dinner of six.
Consomme d'abatis.
Darne de sccr en papillotc.
Croquettes dc monton an macedoine de legumes.
Oic rotie anx choux de Bruxelles.
Morue a la Provencale an gratin.
Cremc Garibaldi.
Fromage, hors d'oeuvres.
Cafe noir.
1. — Take the giblets of the goose which forms part of the menu, clean them carefully, cut them up small, and put them with an ounce of butter into a stew-pan with an onion shredded finely, and fry them a pale golden colour ; add a glass of Marsala, and a little beef consomme, reduce to a glaze, and then pour in the remainder of the consomme which you make daily. Now throw in an onion, a clove of garlic, a muslin bag of sweet herbs, a stick of celery, a carrot, a dozen pepper corns, a dessert-spoonful of sugar, and one of salt. Simmer for two hours. "When satisfied that you have extracted the flavour of the giblets, stop, strain the liquor, colour it with caramel, let it get cold, skim off all grease, clarify it if necessary, give it half a glass of Madeira, and a drop or two of tabasco, and serve very hot.
For thick giblet soup, you must thicken with butter and
Records on this page
Giblet SoupMutton Cutlets with Mixed Vegetables