Sauce : — Mix two tea-spoonfuls of flour with half an
ounce of butter, and add a cupful of boiling water. Stir
in a table-spoonful of the jam✪ Victoria Pudding you use for your pudding,
the juice of a lime and a spoonful of brandy : simmer for
five minutes, mix with it a little pat of butter, strain, and
pour it both over, and round the pudding.
Or this : — Sauce lioyale a la Chetput : — Two ounces of
sifted sugar, eight ounces of butter beaten to a cream,
half a liqueur glass of ^ladcira, or sherry, and the same
of brandy ; keep it quite cold, and serve in a boat. This
is a specialite for plum pudding.
Souffle de Volaille.
Take the nicest meat of a full sized, cold roast chicken ;
mince the meat very finely, put it in a
Chicken souffle. « . -.i , i! i. xx
f rymg-pan with two ounces oi butter,
and a table-spoonful of minced ham, and toss till the
butter is absorbed. Make about half a pint of rich white
sauce, flavour it with almonds, pepper, salt, and use a
broth made of the bones and trimmings. Now throw the
mince into a mortar, and pound it to a paste, moistening
it with the sauce. Pass the puree through the sieve, and
then stir lightly into it the yolks of four eggs✪ Chicken Souffle, adding last
of all the whites of the eggs whipped to a stiff froth. Pour
it into a souffle tin, with a paper round the top, to allow it
to rise. Bake in a very quick oven. Serve the souffle
MENU FOR A LITTLE HOME DINNER.
477
quickly in the tin, with a white napkin pinned round it.
Rabbit, or game, may be advantageously cooked in this
way ; petits souffles de gihier make an excellent second
course dish. A wreath of fresh parsley round the bottom
of the napkin gives a neat finish to the plat.
Boudins de saumon-
Choose as many China ramaquin cases, or small dariole
moulds, as you have guests ; butter them ; and place them
on one side. Make a good rich custard abstaining from
sugar, and using a savoury seasoning of salt and pepper
instead. — Empty a tin of salmon✪ Boudins de Saumon ; choose a nice piece for
each mould ; place the pieces in a colander, and with cold
water remove all oily liquid from them ; dry with a clean
cloth, and then put them into the moulds, pouring the
custard round them. Now steam the moulds, and when
set, turn out the houdins carefully. Send round hot, with
Hollandaise sauce.
51
3viEr<rxj isrcD.
For a little home dinger.
Puree de tomatcs.
Mulet au gratin.
*' Beef-steak Pie" a la supreme.
R^ties a la becasse.
Omelette soufflee.
Fromage, liors d'ociivres.
Dessert.
1. — Sonp meat as usual for two, six or eight good sized
tomatoes. Make your stock from the
Tomato Soup. , ^ ....
soup meat, and as it is simmering, ✪ Tomato Soup
Page 263 · 5 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
Sauce : — Mix two tea-spoonfuls of flour with half an ounce of butter, and add a cupful of boiling water. Stir in a table-spoonful of the jam you use for your pudding, the juice of a lime and a spoonful of brandy : simmer for five minutes, mix with it a little pat of butter, strain, and pour it both over, and round the pudding.
Or this : — Sauce Royale à la Chetput : — Two ounces of sifted sugar, eight ounces of butter beaten to a cream, half a liqueur glass of Madeira, or sherry, and the same of brandy ; keep it quite cold, and serve in a boat. This is a specialite for plum pudding.
Souffle de Volaille.
Take the nicest meat of a full sized, cold roast chicken ;
mince the meat very finely, put it in a frying-pan with two ounces of butter,,
and a table-spoonful of minced ham, and toss till the
butter is absorbed. Make about half a pint of rich white
sauce, flavour it with almonds, pepper, salt, and use a
broth made of the bones and trimmings. Now throw the
mince into a mortar, and pound it to a paste, moistening
it with the sauce. Pass the puree through the sieve, and
then stir lightly into it the yolks of four eggs, adding last
of all the whites of the eggs whipped to a stiff froth. Pour
it into a souffle tin, with a paper round the top, to allow it
to rise. Bake in a very quick oven. Serve the souffle
quickly in the tin, with a white napkin pinned round it. Rabbit, or game, may be advantageously cooked in this way ; petits soufflés de gibier make an excellent second course dish. A wreath of fresh parsley round the bottom of the napkin gives a neat finish to the plat.
Boudins de saumon.
Choose as many China ramekin cases, or small dariole moulds, as you have guests ; butter them ; and place them on one side. Make a good rich custard abstaining from sugar, and using a savoury seasoning of salt and pepper instead. — Empty a tin of salmon ; choose a nice piece for each mould ; place the pieces in a colander, and with cold water remove all oily liquid from them ; dry with a clean cloth, and then put them into the moulds, pouring the custard round them. Now steam the moulds, and when set, turn out the boudins carefully. Send round hot, with Hollandaise sauce.
Dinner Menu.
For a little home dinger.
Puree de tomatcs.
Mulet au gratin.
*' Beef-steak Pie" a la supreme.
Rôties à la bécasse.
Omelette soufflee.
Fromage, hors d'oeuvres.
Dessert.
1. — Sonp meat as usual for two, six or eight good sized
tomatoes. Make your stock from the Tomato Soup. , ^ ....
soup meat, and as it is simmering,
Records on this page
Fried Whitings with Remoulade SauceVictoria PuddingChicken SouffleBoudins de SaumonTomato Soup