them into dice and mix them with chopped truffles
which have been boiled in sherry, and moisten with
the white sauce.
Roll out some puff paste, cut into pieces about
four inches in diameter, bake for a few minutes so
as to brown them on one side, lay a spoonful of the
cockscomb and truffles in the centre of each piece
of paste, moisten the edges with egg ; fold them
together and press gently to make them stick, dip
each rissole into beaten q.%^ seasoned with salt and
pepper ; fry in boiling fat✪ Rissoles of Cockscombs and Truffles Dish up in a pyramid
and garnish with fried parsley.
Sheep's Brains Roasted
Prepare the brains by soaking in cold water with
a little salt for half an hour, remove the caul or skin
which envelops them very gently, leave them in fresh
water a little longer ; they should be simmered in
about a pint of water, seasoned with a table-spoonful
of vinegar, a clove of garlic, bay-leaf, thyme, and half
a tea-spoonful of sugar, pepper✪ Sheep's Brains Roasted, and salt. When the
brains are done, drain and dry them, cut each one in
half lengthways, brush over with yolk of Q.g^ and roll
them in fine bread-crumbs seasoned with minced
parsley, then sprinkle them with clarified butter and
bread-crumbs again. Put each piece of brain on a
small slice of bacon, place them in a baking-dish,
and set them in a well-heated oven for about half an
hour, basting occasionally. When nicely browned
lay the slices of bacon on toast, put the brains on the
78 COOKERY A LA MODE
top of the bacon and serve with tomato sauce in a
tureen.
Swans a la Henley
Take some swan-moulds and line them with the
palest aspic jelly, then make some veal cream in the
same way as for chicken cream, but putting into the
cream half a pint of pale aspic. Colour a little of
the cream yellow with apricot yellow, and fill in the
beaks with it. Cut a tiny piece of truffle, and place
at the end of the beak, joining the head, a small piece
of truffle for the eye ; put on ice, and when the aspic,
&c., is well frozen, fill up the moulds with the veal
cream, close the moulds and fasten them together
tightly and put on ice ; the necks must be made
extra stiff. Have ready some pale aspic jelly, and
place it on the silver dish ; it must be very even, so as
to resemble water. Turn the swans out and arrange
them on the jelly as if swimming. Cut out some of
the jelly, which must be coloured yellow, into the
shape of water-lilies, and some leaves in green jelly,
and place about here and there in clumps. Arrange
parsley stalks like rushes ; a little gelatine will make
them adhere and stand upright. (See Plate IX.)
Sweetbreads a la Supreme
(Ris de Veau a la Supreme)
Take two plump sweetbreads, put them into
salt and water and bring them to the boil, and put
PLATE IX.
S V
1. Medallions of Chicken a la Audrey. 3. Swans a la Henley.
2. Chartreuse a I'Echec. 4. Cutlets a la General.
ENTRIES 79
them between two plates to flatten them ; cut off all
the gristle underneath ; then cut them into rounds the
size of a crown piece, cook them in half a pint of good
stock, with some carrot and turnip cut small. Bring
them to the boil, then simmer for twenty minutes ;
when done, drain and dish them up in a potato
border, and pour on a white mushroom sauce✪ Sweetbreads a la Supreme the
bottled button mushrooms should be used.
Timbale of Macaroni ✪ Timbale of Macaroni
Page 32 · 4 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
them into dice and mix them with chopped truffles which have been boiled in sherry, and moisten with the white sauce.
Roll out some puff paste, cut into pieces about four inches in diameter, bake for a few minutes so as to brown them on one side, lay a spoonful of the cockscomb and truffles in the centre of each piece of paste, moisten the edges with egg ; fold them together and press gently to make them stick, dip each rissole into beaten egg seasoned with salt and pepper ; fry in boiling fat Dish up in a pyramid and garnish with fried parsley.
Sheep's Brains Roasted
Prepare the brains by soaking in cold water with a little salt for half an hour, remove the caul or skin which envelops them very gently, leave them in fresh water a little longer ; they should be simmered in about a pint of water, seasoned with a table-spoonful of vinegar, a clove of garlic, bay-leaf, thyme, and half a tea-spoonful of sugar, pepper, and salt. When the brains are done, drain and dry them, cut each one in half lengthways, brush over with yolk of egg and roll them in fine bread-crumbs seasoned with minced parsley, then sprinkle them with clarified butter and bread-crumbs again. Put each piece of brain on a small slice of bacon, place them in a baking-dish, and set them in a well-heated oven for about half an hour, basting occasionally. When nicely browned lay the slices of bacon on toast, put the brains on the
top of the bacon and serve with tomato sauce in a tureen.
Swans a la Henley
Take some swan-moulds and line them with the palest aspic jelly, then make some veal cream in the same way as for chicken cream, but putting into the cream half a pint of pale aspic. Colour a little of the cream yellow with apricot yellow, and fill in the beaks with it. Cut a tiny piece of truffle, and place at the end of the beak, joining the head, a small piece of truffle for the eye ; put on ice, and when the aspic, &c., is well frozen, fill up the moulds with the veal cream, close the moulds and fasten them together tightly and put on ice ; the necks must be made extra stiff. Have ready some pale aspic jelly, and place it on the silver dish ; it must be very even, so as to resemble water. Turn the swans out and arrange them on the jelly as if swimming. Cut out some of the jelly, which must be coloured yellow, into the shape of water-lilies, and some leaves in green jelly, and place about here and there in clumps. Arrange parsley stalks like rushes ; a little gelatine will make them adhere and stand upright. (See Plate IX.)
Sweetbreads a la Supreme
(Ris de Veau a la Supreme)
Take two plump sweetbreads, put them into salt and water and bring them to the boil, and put
PLATE IX.
S V
1. Medallions of Chicken a la Audrey. 3. Swans a la Henley.
2. Chartreuse a I'Echec. 4. Cutlets a la General.
them between two plates to flatten them ; cut off all the gristle underneath ; then cut them into rounds the size of a crown piece, cook them in half a pint of good stock, with some carrot and turnip cut small. Bring them to the boil, then simmer for twenty minutes ; when done, drain and dish them up in a potato border, and pour on a white mushroom sauce the bottled button mushrooms should be used.
Timbale of Macaroni
Records on this page
Rissoles of Cockscombs and TrufflesSheep's Brains RoastedSweetbreads a la SupremeTimbale of Macaroni