grate a little mild cheese over them,
place another layer of slices above the first and strew
grated cheese over that also. Now melt some butter in a
small sauce-pan, and add a little gravy to it, together with
some finely powdered cheese, when you have enough to
half cover your layers of marrow, pour the liquid round
them, and bake for ten minutes or so in a fast oven. Salt
and pepper should be dusted over each layer✪ Vegetable Marrow au Gratin, before the
cheese gratings are added.
This is a simple yet effective entremets sucre suggested
to me by a Madras Gouffe. Tin'n out a
beS*^ °^ ^°^'^" ^^"^^^^ ^^ gooseberries, sweeten them
to taste in their own syrup. Melt an
ounce of gelatine in water, and stir into the basin contain-
ing the fruit ; now place this in a mould, and set it to get
firm in the ice-box. The best creamy custards (also set
in the ice-box) should go round in glasses ; this is cooling,
and inexpensive. A glass of maraschino or cura9oa may
be stirred into the syrup with manifest advantage.
iviinisrxj 3sro.
For a little home dinner.
Civme do riz aux haricots verts.
Ragout de pom fret.
Cancton aux pctits pois,
Pommes de terre nouvelles.*
Podolong-cai au jus.
" Puddinq;" anx figues.
Fromagc, hors d'a-uvres.
Dessert.
1. — ^[ake your stock for soup as usual. Boil a tea-cup-
ful of rice till tender, work it through
Fi^i'ch beaas! ' ^''"^^ ^^^ ^^^^'C = amalgamate the pulp so ob-
tained with the soup gravy by butter
and flour as described for purees. Cut into dice a handful
of jugged French beans, stir the dice into the soup as it
thickens, and add a coffee-cupful of milk, with which the
yolk of an egg has been mixed, off the fire, just before
serving. The milk of a few pounded sweet almonds may
be mixed with the rice pulp if the flavour be liked.
2. — This is a very useful recipe, practicable with all
„ , „ - ^ fish, which I specially commend to
Ragout of pomfret. ' i-, i -i -. n ^
notice. Take a cold boiled pomfret
(in this case) remove the skin and cut the fish into
* " ilock new potatoes."
MENU FOR A LITTLE HOME DLYNER. 467
fillets of a nice length, dust them with pepper and salt,
and put them aside. Slice finely half a Bombay onion,
and a small carrot, fry the slices, till just colouring, in an
ounce of butter, now add a pint of milk and water, two-
thirds milk to one-third water, all the fish bones and
trimmings, a few pepper corns, an anchovy, a blade of
mace, and a pinch of salt✪ Potage à la Purée de Légumes ; boil this up and simmer it
afterwards till you have extracted the flavour of your in-
gredients : now strain the liquor, and thicken it as for a
sauce blanche, gently heating your fillets of fish in the same :
garnish with little bits of red chilli (cut into dice, and
sprinkled over the fillets) and serve. The point here lies
in the flavouring of the white sauce in which you warm
your fish : so do not omit any thing I have mentioned.
3. — '' First catch yoiu' duckling" eh ? well, I know they
are not easy to get, but let those who
^Duckling and green j^^^p ^^^^^ ^^ ^j^^i^ poultry yard try
Page 258 · 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
grate a little mild cheese over them,
place another layer of slices above the first and strew grated cheese over that also. Now melt some butter in a small sauce-pan, and add a little gravy to it, together with some finely powdered cheese, when you have enough to half cover your layers of marrow, pour the liquid round them, and bake for ten minutes or so in a fast oven. Salt and pepper should be dusted over each layer, before the cheese gratings are added.
This is a simple yet effective entremets sucre suggested to me by a Madras Gouffe. Tin'n out a
best of boiled currants and gooseberriesgooseberries, sweeten them to taste in their own syrup. Melt an ounce of gelatine in water, and stir into the basin containing the fruit ; now place this in a mould, and set it to get firm in the ice-box. The best creamy custards (also set in the ice-box) should go round in glasses ; this is cooling, and inexpensive. A glass of maraschino or cura9oa may be stirred into the syrup with manifest advantage.
MENU NO.
For a little home dinner.
Creme de riz aux haricots verts.
Ragout de pom fret.
Caneton aux petits pois,
Pommes de terre nouvelles.*
Poulet long-cai au jus.
"Pudding" aux figues.
Fromage, hors d'oeuvres.
Dessert.
1. — ^[ake your stock for soup as usual. Boil a tea-cupful of rice till tender, work it through
French beans!^ ^^^ ^^^^'C = amalgamate the pulp so obtained with the soup gravy by butter and flour as described for purees. Cut into dice a handful of jugged French beans, stir the dice into the soup as it thickens, and add a coffee-cupful of milk, with which the yolk of an egg has been mixed, off the fire, just before serving. The milk of a few pounded sweet almonds may be mixed with the rice pulp if the flavour be liked.
2. — This is a very useful recipe, practicable with all
„ , „ - ^ fish, which I specially commend to
Ragout of pomfret. ' i-, i -i -. n ^
notice. Take a cold boiled pomfret
(in this case) remove the skin and cut the fish into * " ilock new potatoes."
fillets of a nice length, dust them with pepper and salt, and put them aside. Slice finely half a Bombay onion, and a small carrot, fry the slices, till just colouring, in an ounce of butter, now add a pint of milk and water, twothirds milk to one-third water, all the fish bones and trimmings, a few pepper corns, an anchovy, a blade of mace, and a pinch of salt ; boil this up and simmer it afterwards till you have extracted the flavour of your ingredients : now strain the liquor, and thicken it as for a sauce blanche, gently heating your fillets of fish in the same : garnish with little bits of red chilli (cut into dice, and sprinkled over the fillets) and serve. The point here lies in the flavouring of the white sauce in which you warm your fish : so do not omit any thing I have mentioned.
3. — '' First catch yoiu' duckling" eh ? well, I know they
are not easy to get, but let those who
^Duckling and green j^^^p ^^^^^ ^^ ^j^^i^ poultry yard try
Records on this page
Vegetable Marrow au GratinPotage à la Purée de LégumesRagout of Pomfret