accepted standard. The questions
each household must settle for itself
are, for instance, such as whether
much pepper, curry powder, mulli-
gatawny paste are to be used in
the dishes of which they are ingre-
dients. Whether vinegar and lemon-
juice are to be used sparingly or
lavishly. Whether spices and gro-
cer's sauces are to be used at all.
Whether sugar is to be put into
puddings, etc., in such quantities
as to satisfy those who love sweet
dishes of the sweetest, or otherwise.
Whether wine or any spirituous liq-
uors are to be used at all. Fine herbs,
mint, fennel, sage, sorrel, cinnamon,
vanilla, lemon -peel, wines, liqueurs
are necessary for certain dishes ;
mushrooms, truffles, onions to others.
The proper blending and harmonizing
of flavors show the skill of the cook,
but it is also necessary that the cook's
palate should be in accord with that
of the guests. See also Liqueurs.
Floating Island. See Custards.
Floral Creams. See Creams.
Flounders. — The following recipes
for cooking flounders will be found
under their respective headings as
indicated :
Flounders a la Normandie.
See Fish.
Fillets of.
Fillets of Stuffed.
.. Parisian Style.
Paupiettes of.
Flummery. See Jellies.
Fondant. See Candy.
Fondue, Cheese. See Cheese.
FORCE-MEATS AND STUFFINGS
Almond Force-meat. — Beat up the
yolks of three eggs with a quarter of
a pint of good cream, and flavor with
a little nutmeg. Blanch and pound
in a mortar 3 ozs. of sweet almonds,
using white of egg to moisten. Add
these, with Y\ lb. of light bread-crumbs
and 3 ozs. of butter✪ Almond Force-meat, broken into small
bits, to the egg mixture. Stir in, last-
ly, the whites of the eggs beaten to a
solid froth, and fill either capon or
turkey.
Beef, Force-meat of. — Take cold
mashed potato, some slices of beef,
minced fine, a few savory herbs, pep-
per and salt. Mix these with two eggs
to a paste ; make into balls ; fry in but-
ter a rich brown. Garnish with fried
parsley.
Chestnut Force-meat. — Roast and
peel a dozen large chestnuts ; boil them
for about twenty minutes in some
strong veal gravy; drain, and, when
cold, put them into a mortar ; blanch
and mince them with the liver of the
fowl, a teaspoonful of grated ham, a
teaspoonful of salt, half a teaspoonful
of pepper✪ Beef Force-meat, a teaspoonful of chopped
onions, a small pinch of grated lem-
on-rind, three grains of cayenne, two
table - spoonfuls of bread-crumbs, a
piece of butter the size of a walnut, and
the yolks of two eggs. Pound the
dry ingredients in a mortar, and mois-
ten them with the butter and eggs.
This force-meat is excellent for a large
fowl. Time to prepare, about twenty
minutes.
Cold Pasties, Force-meat for. — For
savory pasties, to be eaten cold, use a
force-meat of fowl — an old fowl will
answer this purpose. Strip off the
skin, and clear the flesh from the
bones ; pound the flesh in a mortar,
soak some white bread in milk, squeeze
it dry, and rub with it 3 ozs. of butter
in the proportion of r/z lb. of bread to
this quantity; add the meat, with a
flavoring of nutmeg and salt. Bind
Cream Force-meat FORCE-MEATS, ETC
Gratin
with four yolks of eggs, and make up
into balls for pasties or soups. A
little ham, cut into thin slices and
rolled round the balls separately, is
a great improvement to a white-meat
pasty. For game or beef pasties use
pork, game, or liver. If parsley is
liked, some may be minced and
pounded with the meat.
Cream Force-meat. See Timbales. ✪ Game Force-meat
Page 170 · 7 recipe records on this page
Presented as published in 1902. 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
accepted standard. The questions each household must settle for itself are, for instance, such as whether much pepper, curry powder, mulligatawny paste are to be used in the dishes of which they are ingredients. Whether vinegar and lemonjuice are to be used sparingly or lavishly. Whether spices and grocer's sauces are to be used at all. Whether sugar is to be put into puddings, etc., in such quantities as to satisfy those who love sweet dishes of the sweetest, or otherwise. Whether wine or any spirituous liquors are to be used at all. Fine herbs, mint, fennel, sage, sorrel, cinnamon, vanilla, lemon-peel, wines, liqueurs are necessary for certain dishes ; mushrooms, truffles, onions to others. The proper blending and harmonizing of flavors show the skill of the cook, but it is also necessary that the cook's
palate should be in accord with that of the guests. See also Liqueurs.
Floating Island. See Custards.
Floral Creams. See Creams.
Flounders. — The following recipes for cooking flounders will be found under their respective headings as indicated :
Flounders a la Normandie.
See Fish.
Fillets of.
Fillets of Stuffed.
.. Parisian Style.
Paupiettes of.
Flummery. See Jellies.
Fondant. See Candy.
Fondue, Cheese. See Cheese.
FORCE-MEATS AND STUFFINGS
Almond Force-meat. — Beat up the yolks of three eggs with a quarter of a pint of good cream, and flavor with a little nutmeg. Blanch and pound in a mortar 3 ozs. of sweet almonds, using white of egg to moisten. Add these, with Y\ lb. of light bread-crumbs and 3 ozs. of butter, broken into small bits, to the egg mixture. Stir in, lastly, the whites of the eggs beaten to a solid froth, and fill either capon or turkey.
Beef, Force-meat of. — Take cold mashed potato, some slices of beef, minced fine, a few savory herbs, pepper and salt. Mix these with two eggs to a paste ; make into balls ; fry in butter a rich brown. Garnish with fried parsley.
Chestnut Force-meat. — Roast and peel a dozen large chestnuts ; boil them for about twenty minutes in some strong veal gravy; drain, and, when cold, put them into a mortar ; blanch
and mince them with the liver of the fowl, a teaspoonful of grated ham, a teaspoonful of salt, half a teaspoonful of pepper, a teaspoonful of chopped onions, a small pinch of grated lemon-rind, three grains of cayenne, two table-spoonfuls of bread-crumbs, a piece of butter the size of a walnut, and the yolks of two eggs. Pound the dry ingredients in a mortar, and moisten them with the butter and eggs. This force-meat is excellent for a large fowl. Time to prepare, about twenty minutes.
Cold Pasties, Force-meat for. — For
savory pasties, to be eaten cold, use a force-meat of fowl — an old fowl will answer this purpose. Strip off the skin, and clear the flesh from the bones ; pound the flesh in a mortar, soak some white bread in milk, squeeze it dry, and rub with it 3 ozs. of butter in the proportion of r/z lb. of bread to this quantity; add the meat, with a flavoring of nutmeg and salt. Bind
Cream Force-meat FORCE-MEATS, ETC
Gratin
with four yolks of eggs, and make up into balls for pasties or soups. A little ham, cut into thin slices and rolled round the balls separately, is a great improvement to a white-meat pasty. For game or beef pasties use pork, game, or liver. If parsley is liked, some may be minced and pounded with the meat.
Cream Force-meat. See Timbales.
Records on this page
Almond Force-meatAlmond Force-meatCurry Force-meat BallsBeef Force-meatChestnut Force-meatGame Force-meatGratin