on a dish that will stand the oven,
brush it over with egg, and dredge over it a coating of
very finely grated dry cheese, and bread-crumbs✪ Sole Frite a la Colbert, in equal
proportions : set it in the oven to heat thoroughly, and
brown the outside of the crumbs with a hot iron used
salamander fashion. When ready, put the meat on a dish,
and trim round it a circle of hot maccaroni freshly boiled,
drained, and tossed in melted butter : over which pour a
breakfast-cupful of rich tomato puree, with two table-
spoonfuls of grated Parmesan or Gruyere, and serve. If
you are careful not to over-do the boiling of the meat as
previously noted, you will find this dish, — all details being
carefully carried out, — a very eatable one. A nice thick
brown gravy made with butter, flour, and some of the
houillon, flavoured with a spoonful of Marsala and a tea-
spoonful of red currant jelly, should go round in a boat.
This is also a nice way of serving a fowl. The broth being
thickened a J a poulette for sauce, and the vegetables
worked through the sieve a la puree.
4. — Boil four eggs hard, put them into a basin of cold
490 MENU FOR A LITTLE HOME DINNER.
water ; when cold, cut them in halves
i^st^M egg^^'"' crosswise with a dessert-knife dipped
in melted butter. Slice off a piece
from each rounded end, so that the halves will sit upright,
and prepare the yolks as laid down at page 238. Boil
four large Jerusalem artichokes: y^-\\enjust done, and not
overdone mind, lift them out of the water, and let them
get cold : out of each artichoke, trim with a silver dessert-
knife, two thick flat slices each capable of holding a half
e^g^ butter the eight slices, lay them upon a flat silver
dish well buttered, and set half an egg upon each of them :
put on the top of each egg a little pat of anchovy butter,
set the dish in the oven till the steam rises freely, and
serve piping hot. If you can pour some melted maitre
d'hotel, or prawn butter✪ Eggs with Jerusalem Artichokes over them, the dish becomes quite
worth serving at a dinner party.
5. — These you will remember as the charming friends
we met at Richmond : — Line six tart-
let tins with puff paste, and fill the
patties with this mixture : — Beat half pound sugar with
yolks of six eggs in a basin, and pound together in a mor-
tar two ounces of blanched sweet almonds, three bitter ones,
two table-spoonfuls of orange flower water, the juice of
four limes, and two potatoes (mealy ones) boiled, drained,
and passed through a hair sieve. Mix the eggs, sugar, and
almond paste. Turn a quart of milk to curd, crumble it,
and beat it up with four ounces of good butter till quite
smooth, then mix it thoroughly with the eggs, almonds,
&c., adding a glass of brandy, and one of maraschino✪ Almond Tartlets.
Bake till thoroughly hot in a moderate oven, and serve
with finely sifted sugar dusted over them.
CuPvDS : — The richer recipes for cheese-cakes are com-
posed, it will generally be found, with curds, with the
method of making which some of my readers may be un-
acquainted. A little lump of alum put into cold milk, and
MENU FOR A LITTLE HOME DINNER. 491
Page 270 · 4 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
on a dish that will stand the oven, brush it over with egg, and dredge over it a coating of very finely grated dry cheese, and bread-crumbs, in equal proportions : set it in the oven to heat thoroughly, and brown the outside of the crumbs with a hot iron used salamander fashion. When ready, put the meat on a dish, and trim round it a circle of hot maccaroni freshly boiled, drained, and tossed in melted butter : over which pour a breakfast-cupful of rich tomato puree, with two tablespoonfuls of grated Parmesan or Gruyere, and serve. If you are careful not to over-do the boiling of the meat as previously noted, you will find this dish, — all details being carefully carried out, — a very eatable one. A nice thick brown gravy made with butter, flour, and some of the houillon, flavoured with a spoonful of Marsala and a teaspoonful of red currant jelly, should go round in a boat. This is also a nice way of serving a fowl. The broth being thickened a J a poulette for sauce, and the vegetables worked through the sieve a la puree.
4. — Boil four eggs hard, put them into a basin of cold
water ; when cold, cut them in halves i^st^M egg^^'"' crosswise wiwith a dessert-knife dipped in melted butter. Slice off a piece from each rounded end, so that the halves will sit upright, and prepare the yolks as laid down at page 238. Boil four large Jerusalem artichokes; when just done, and not overdone mind, lift them out of the water, and let them get cold: out of each artichoke, trim with a silver dessert-knife, two thick flat slices each capable of holding a half egg butter the eight slices, lay them upon a flat silver dish well buttered, and set half an egg upon each of them : put on the top of each egg a little pat of anchovy butter, set the dish in the oven till the steam rises freely, and serve piping hot. If you can pour some melted maitre d'hotel, or prawn butter over them, the dish becomes quite worth serving at a dinner party.
5. — These you will remember as the charming friends we met at Richmond : — Line six tartlet tins with puff paste, and fill the patties with this mixture : — Beat half pound sugar with yolks of six eggs in a basin, and pound together in a mortar two ounces of blanched sweet almonds, three bitter ones, two table-spoonfuls of orange flower water, the juice of four limes, and two potatoes (mealy ones) boiled, drained, and passed through a hair sieve. Mix the eggs, sugar, and almond paste. Turn a quart of milk to curd, crumble it, and beat it up with four ounces of good butter till quite smooth, then mix it thoroughly with the eggs, almonds, &c., adding a glass of brandy, and one of maraschino. Bake till thoroughly hot in a moderate oven, and serve with finely sifted sugar dusted over them.
CURDS : — The richer recipes for cheese-cakes are composed, it will generally be found, with curds, with the method of making which some of my readers may be unacquainted. A little lump of alum put into cold milk, and
Records on this page
Sole Frite a la ColbertRolled Rib Meat with Tomato PureeEggs with Jerusalem ArtichokesAlmond Tartlets