spiced pepper. Take a pie-dish, rub it well with a shallot,
butter it, and place a layer of the rolled slices over the
bottom of it, now potir gently round the layer a cupful of
strong gravy made from the coarser meat previously men-
tioned ; repeat the process adding another layer of rolled
beef slices, and more gravy, till the dish is packed ; garnish
the surface with pieces of hard boiled eg^, and cover the
whole with a good light crust✪ Savoury Pie, bake in the usual way and
serve. Oysters, minced anchovies, chopped olives, and
mushrooms may, of course, be m.ingled with the layers ;
and a glass of Madeira may enrich the gravy if you desire
perfection. Let me here point out that Ramasamy's ordi-
nary pie is a cruel burlesque of that dish. He first cooks
the meat independently, then covers it with crust, and
finally bakes it. The glory of a pie consists in the whole
composition being baked together : attention is, of course,
necessary to keep the oven at the proper temperature,
and to avoid hurrying matters, or, of course, the crust will
take colour too soon, and your pie be burnt. For savoury
pie crust, see Chapter XXVI.
4. — For this excellent entremets savoureux, see page 226.
,„ , Be careful in having the toasts served
Woodcock toasts. . , •, i
as hot as possible.
5. — A little omelette soiijjiee will complete our dinner
^ nicely. Beat up the yolks of six eg^-s
Omelet souffle. .^J' ^,, .i r i,-,
with a table-spooniul or white sugar,
flavour the mixture with lemon, vanilla, or ratafia essence :
whisk the whites to a stifi froth independently ; then
blend the two thoroughly. Put this into a small circular
souffle tin, and bake it in a very quick oven, send it to
table the moment it is ready, dusted over with finely sifted
sugar. A little preserve may accompany the omelette
soufflSe, and a few drops of any liqiteur✪ Omelet Souffle will be found an
agreeable addition. The great thing is, to serve immedi-
ately : you cannot therefore bake the souffle in a distant
MENU FOR A LITTLE HOME DINNER. 481
kitchen : the baking should be conducted as close to the
dining-room door, as possible, and the dish should be
brought in the nick of time. A proper souffle tin is, of
course, absolutely necessary for this dish.
Pain de fromage.
This is of mould of " cheese cream." Make half a pint
of rich custard, season it with salt instead of sugar, and
a little Nepal pepper ; whip it well, stir in three ounces of
grated Parmesan or Gruyere, and half an ounce of dis-
solved gelatine. Set the mixture in a plain mould on ice,
and, while setting, stir in a coffee-cupful of whipped cream✪ Pain de Fromage.
Turn out the mould, garnish with sprigs of parsley, and
serve cold.
Following the same principle very excellent pains, or
cremes can be made with purees of delicate meats, fish, and
vegetables. Creme de homard, creme de crevettes, creme
d'artichauts, pain de gihier, 8fC. If required to be served
liot, the contents of the mould must be steamed like a
pudding, the cream being stirred into the custard in the
first instance. It is essential that the purees be thoroughly
pounded, and passed through the sieve. Cold savoury
creams are specially nice at luncheon. These dishes are
sometimes called mousse de homard mousse de crevetteSy 8fc.
nMEzrxrxj UNTO. :x::?^i:^^.
For a little home dinner.
Page 265 · 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
spiced pepper. Take a pie-dish, rub it well with a shallot, butter it, and place a layer of the rolled slices over the bottom of it, now pour gently round the layer a cupful of strong gravy made from the coarser meat previously mentioned ; repeat the process adding another layer of rolled beef slices, and more gravy, till the dish is packed ; garnish the surface with pieces of hard boiled egg, and cover the whole with a good light crust, bake in the usual way and serve. Oysters, minced anchovies, chopped olives, and mushrooms may, of course, be m.ingled with the layers ; and a glass of Madeira may enrich the gravy if you desire perfection. Let me here point out that Ramasamy's ordinary pie is a cruel burlesque of that dish. He first cooks the meat independently, then covers it with crust, and finally bakes it. The glory of a pie consists in the whole composition being baked together : attention is, of course, necessary to keep the oven at the proper temperature, and to avoid hurrying matters, or, of course, the crust will take colour too soon, and your pie be burnt. For savoury pie crust, see Chapter XXVI.
4. — For this excellent entremets savoureux, see page 226.
,„ , Be careful in having the toasts served
Woodcock toasts. . , •, i
as hot as possible.
5. — A little omelette soiijjiee will complete our dinner
^ nicely. Beat up the yolks of six eg^-s
Omelet souffle. .^J' ^,, .i r i,-,
with a table-spooniul or white sugar,
flavour the mixture with lemon, vanilla, or ratafia essence : whisk the whites to a stifi froth independently ; then blend the two thoroughly. Put this into a small circular souffle tin, and bake it in a very quick oven, send it to table the moment it is ready, dusted over with finely sifted sugar. A little preserve may accompany the omelette soufflée, and a few drops of any liqueur will be found an agreeable addition. The great thing is, to serve immediately : you cannot therefore bake the souffle in a distant
kitchen : the baking should be conducted as close to the dining-room door, as possible, and the dish should be brought in the nick of time. A proper souffle tin is, of course, absolutely necessary for this dish.
Pain de fromage.
This is of mould of " cheese cream." Make half a pint of rich custard, season it with salt instead of sugar, and a little Nepal pepper ; whip it well, stir in three ounces of grated Parmesan or Gruyere, and half an ounce of dissolved gelatine. Set the mixture in a plain mould on ice, and, while setting, stir in a coffee-cupful of whipped cream. Turn out the mould, garnish with sprigs of parsley, and serve cold.
Following the same principle very excellent pains, or cremes can be made with purees of delicate meats, fish, and vegetables. Creme de homard, creme de crevettes, creme d'artichauts, pain de gibier, &c. If required to be served liot, the contents of the mould must be steamed like a pudding, the cream being stirred into the custard in the first instance. It is essential that the purees be thoroughly pounded, and passed through the sieve. Cold savoury creams are specially nice at luncheon. These dishes are sometimes called mousse de homard mousse de crevettes, &c.
nMEzrxrxj UNTO. :x::?^i:^^.
For a little home dinner.
Records on this page
Savoury PieOmelet SoufflePain de Fromage