cochineal, the second green with spinach greening, and
leave the third its original colour. Whip each separately
to a froth. These operations must be done while the
custard is still warm. Set according to the following
process : — Lay a mould on ice, pour some of the red cream
into it to the thickness of about an inch. When this is
set, pour in a similar layer of the plain cream, and,
when this is set, pour in a layer of the green cream.
Go on pouring in layers in the same way until the mould
is filled. When the cream is quite set. turn it out. and
MENU FOR A DINNER OF SIX. 433
serve. Care must be taken in pouring in each kind of
cream to get every layer the same depth. This is best
done by measuring with water how much liquid will go to
make a layer of the required thickness, and then getting a
cup which holds just that quantity, and using it to mea-
sure the cream.
Perdreaux aux choux-
This delicious dish deserves the closest attention, for it
is perhaps the best way of cooking Indian partridges : —
Prepare four partridges as for boiling, with their legs
tucked in : lard their breasts with bacon and put an onion
inside each of them. Cut a nice cabbage into quarters,
blanch them, and steep them in cold water for an hour.
Now take a roomy stew-pan, line its bottom with two car-
rots, and two large onions sliced in rings, a sprinkling of
powdered herbs, and a dusting of salt, and pejDper. Put the
partridges above this lining, inserting a quarter of cabbage
between each bird, a slice of bacon here and there, and
some slices of Bologna or Brunswick sausage. Moisten
with sufficient well made gravy✪ Perdreaux aux Choux to cover the birds. Boil
closely covered up, and then simmer for an hour and a
half if the birds are tender. Dish with the cabbage in
the centre, and the birds placed neatly round it, with the
sliced sausage and bacon as garnish. Serve the gravy in
a boat.
^^^^^^
— ♦ — •
For a dinner of six.
Consomme de grandes crevettes.
Filets de pomfret sauce au persil.
Croustades de foie gras.
Chapon braise an puree do navcts.
Ortolans des Indcs.
Bandecai au gratin.
Pctits " puddings" angeliqucs.
Fromage, hors d'ceuvres.
Cafe noir.
1. — Prepare your ordinary beef consomme from your daily
allowance of soup meat. Boil a dozen
Clenr prawn soup. . ,^ -,.
good-Sized prawns, save the liquor in
whicli you have cooked them, reduce that a little, and
throw into it the meat which you pick from the shells,
and the shells pounded ; add the beef consomme, some
pepper corns, a dessert-spoonful of dried basil tied up in a
muslin bag, a bunch of parsley, and some celery leaves :
let this simmer gently, strain after three hours' simmer-
ing, clarify it, and add half a glass of Madeira. Quenelles
of the prawn meat may be used as garnish.
2. — Cook the fillets in milk as I have described (page 81):
or, if you cannot spare the milk, trim
win/ parsley ^^ZT'' ^^^^^ ^l^^ts, tie them in little knots, and
simmer them in a liquor made from the
MENU FOR A DINNER OF SIX. 435
Page 241 · 1 recipe record 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
cochineal, the second green with spinach greening, and
leave the third its original colour. Whip each separately
to a froth. These operations must be done while the
custard is still warm. Set according to the following
process : — Lay a mould on ice, pour some of the red cream
into it to the thickness of about an inch. When this is
set, pour in a similar layer of the plain cream, and,
when this is set, pour in a layer of the green cream.
Go on pouring in layers in the same way until the mould
is filled. When the cream is quite set. turn it out. and
serve. Care must be taken in pouring in each kind of cream to get every layer the same depth. This is best done by measuring with water how much liquid will go to make a layer of the required thickness, and then getting a cup which holds just that quantity, and using it to measure the cream.
Perdreaux aux choux-
This delicious dish deserves the closest attention, for it is perhaps the best way of cooking Indian partridges : —
Prepare four partridges as for boiling, with their legs tucked in : lard their breasts with bacon and put an onion inside each of them. Cut a nice cabbage into quarters, blanch them, and steep them in cold water for an hour. Now take a roomy stew-pan, line its bottom with two carrots, and two large onions sliced in rings, a sprinkling of powdered herbs, and a dusting of salt, and pepper. Put the partridges above this lining, inserting a quarter of cabbage between each bird, a slice of bacon here and there, and some slices of Bologna or Brunswick sausage. Moisten with sufficient well made gravy to cover the birds. Boil closely covered up, and then simmer for an hour and a half if the birds are tender. Dish with the cabbage in the centre, and the birds placed neatly round it, with the sliced sausage and bacon as garnish. Serve the gravy in a boat.
[illustration: Menu No. 102 - For a dinner of six]
Consomme de grandes crevettes.
Filets de pomfret sauce au persil.
Croustades de foie gras.
Chapon braise an puree do navcts.
Ortolans des Indcs.
Bandecai au gratin.
Pctits " puddings" angeliqucs.
Fromage, hors d'ceuvres.
Cafe noir.
1. — Prepare your ordinary beef consomme from your daily
allowance of soup meat. Boil a dozen Clenr prawn soup. . ,^ -,.
good-Sized prawns, save the liquor in
which you have cooked them, reduce that a little, and throw into it the meat which you pick from the shells, and the shells pounded ; add the beef consomme, some pepper corns, a dessert-spoonful of dried basil tied up in a muslin bag, a bunch of parsley, and some celery leaves : let this simmer gently, strain after three hours' simmering, clarify it, and add half a glass of Madeira. Quenelles of the prawn meat may be used as garnish.
2. — Cook the fillets in milk as I have described (page 81): or, if you cannot spare the milk, trim the fillets, tie them in little knots, and
simmer them in a liquor made from the
Records on this page
Perdreaux aux Choux