while, and when the 'puree comes to the boil, it will be
ready to serve. On its way to the table, like all purees,
it may be enriched by a table- spoonful of cream, or a little
fresh milk into which the yolk of an eg^ has been stirred,
but the addition is not essential. An old fowl makes a
good stock for this soup, if assisted by a slice or two, or a
bone, of bacon, or ham. Fried croutons of bread should be
handed round with it.
Let those who rejoice in a dairy try the recipe au maigre
thus : — Take as much milk as you want soup, and boil in
it twenty pepper corns✪ Jerusalem Artichoke Soup, some parsley, and a sweet onion.
When thoroughly flavoured, sti^in the milk, mingle the
pulp of the artichoke with it, as descHbed for stock, and
finish it off in the same manner : the cream must be
added in this case.
2. — Choose two or three small dinner rolls which have
^ , been baked in tins, and will stand
Prawn croustades. -in
upright, bcoop out all the crumb,
and fry the cases so obtained a golden yellow colour in
melted butter. Drain them. Now prepare enough boiled
prawns to fill them, cut them into quarter inch pieces,
toss them in melted butter, with a little mace, pepper and
salt ; fill your cases, moistening the salpicon with a little
white sauce, shake a little bread-crumb✪ Prawn Croustades over the surface
of each, place them on a buttered baking tin, and heat
them for five minutes in the oven, serve as soon as the
tops take colour. This recipe can be followed, substitut-
ing canned prawn.«, shrimps, or lobster.
3. — This is a capital dish for Darby when it pleases him
to dine cosily with his Joan. Prepare
bife'sauci'' '^''^ '"''■ ^^^ partridges as for roasting : fill each
of them with a chopped Bombay onion
(previously boiled in milk) seasoned with spiced pepper,
salt, and rolled in a slice of boiled bacon. Make a broth
with the giblets of the birds, any scraps you may have, a
MENU FOR A LITTLE HOME DINNER. 455
slice of lean bacon, an onion cut into quarters, a few pepper
corns, and a seasoning of salt and pepper : when you have
got a broth to your mind, simmer the partridges therein
until perfectly tender. When done, (they will take three-
quarters of an hour) take them out, and drain them,
replacing them in the hot pan in which they were done,
with the cover on. N'ow strain the liquor in which the
birds have been cooked, and with it make a rich souhise
sauce as follows : — Simmer four large Bombay onions in
milk till tender, drain them, chop them up very fine, pass
them through the sieve, and proceed with melted butter,
and the stock aforesaid, to make a rich puree ; when boiling
hot, dish the birds, pour the onion puree over them, and
serve, garnished with curls of crisply fried bacon. The
onions should, of course, be prepared beforehand to prevent
delay : the yuree ought not to occupy more than ten
minutes in preparation. A spoonful of cream✪ Partridges with Onion Puree should be
added to it if possible.
Page 252 · 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
while, and when the 'puree comes to the boil, it will be ready to serve. On its way to the table, like all purees, it may be enriched by a table- spoonful of cream, or a little fresh milk into which the yolk of an egg has been stirred, but the addition is not essential. An old fowl makes a good stock for this soup, if assisted by a slice or two, or a bone, of bacon, or ham. Fried croutons of bread should be handed round with it.
Let those who rejoice in a dairy try the recipe au maigre thus : — Take as much milk as you want soup, and boil in it twenty pepper corns, some parsley, and a sweet onion. When thoroughly flavoured, strain the milk, mingle the pulp of the artichoke with it, as described for stock, and finish it off in the same manner : the cream must be added in this case.
2. — Choose two or three small dinner rolls which have
^ , been baked in tins, and will stand
Prawn croustades. -in
upright, scoop out all the crumb,
and fry the cases so obtained a golden yellow colour in melted butter. Drain them. Now prepare enough boiled prawns to fill them, cut them into quarter inch pieces, toss them in melted butter, with a little mace, pepper and salt ; fill your cases, moistening the salpicon with a little white sauce, shake a little bread-crumb over the surface of each, place them on a buttered baking tin, and heat them for five minutes in the oven, serve as soon as the tops take colour. This recipe can be followed, substituting canned prawns, shrimps, or lobster.
3. — This is a capital dish for Darby when it pleases him to dine cosily with his Joan. Prepare the partridges as for roasting : fill each of them with a chopped Bombay onion (previously boiled in milk) seasoned with spiced pepper, salt, and rolled in a slice of boiled bacon. Make a broth with the giblets of the birds, any scraps you may have, a
slice of lean bacon, an onion cut into quarters, a few pepper corns, and a seasoning of salt and pepper : when you have got a broth to your mind, simmer the partridges therein until perfectly tender. When done, (they will take three-quarters of an hour) take them out, and drain them, replacing them in the hot pan in which they were done, with the cover on. N'ow strain the liquor in which the birds have been cooked, and with it make a rich souhise sauce as follows : — Simmer four large Bombay onions in milk till tender, drain them, chop them up very fine, pass them through the sieve, and proceed with melted butter, and the stock aforesaid, to make a rich puree ; when boiling hot, dish the birds, pour the onion puree over them, and serve, garnished with curls of crisply fried bacon. The onions should, of course, be prepared beforehand to prevent delay : the puree ought not to occupy more than ten minutes in preparation. A spoonful of cream should be added to it if possible.
Records on this page
Jerusalem Artichoke SoupPrawn CroustadesPartridges with Onion Puree