Take half a pound of Naples macaroni, boil it till
quite soft, drain it on a cloth, cut it in pieces half an
inch long ; well butter a plain mould, line it with
buttered paper, place in the macaroni endways so as
to give the appearance of honeycomb when turned
out. Make a paste by putting a gill of water, a
small piece of butter, and a little salt into a stewpan
to boil. When boiling, throw into it a table-spoonful
of flour, leave it a few minutes, then stir in one egg,
and turn it out on a plate till wanted. Take a pound
of veal cutlet or any meat or poultry, pound the
meat in a mortar, and add to it half the quantity of
paste and a quarter of the quantity in butter, with salt,
pepper, and a sprinkling of lemon-peel and cayenne
and parsley. Mix all together, add one egg and
three yolks, pass through a wire sieve, stir in a gill
of white sauce✪ Timbale of Macaroni, place it in the mould and steam
for half an hour. Serve with truffle sauce, (See
Plate X.)
8o COOKERY A LA MODE
Tornedos a la Natal
Take a fillet of beef, and cut into rounds the size
of a five-shilling piece and one inch thick ; see that
they are all the same size. Make some croutons of
fried bread just a size larger than the little fillets.
Scoop out the centre to the size of a shilling and
within a quarter of an inch of the bottom, which
fill with a thick Ravigote sauce. Cook the fillets in
oiled butter and season them with pepper and salt.
When cooked, place the tornedos on each crouton,
lay a slice of foie-gras on the top of each, and above
that a thick slice of truffle. Surround them with a
sauce made as follows. Cut a carrot small, onion
and shalot into slices, add to which a slice of fat
ham, cut small two cloves, a sprig of lemon thyme,
and parsley, pepper and salt, fry all these in a rich
Espagnole sauce, into which a table-spoonful of tomato
conserve has been added ; let all simmer for half an
hour, strain and add a tea-spoonful of Marsala✪ Tornedos a la Natal and
serve en coiironne, with Financiere of truffles and cocks-
combs in the centre dressed with silver hatelets.
Torpedoes
Cut up three ounces of cold chicken and two
ounces of cooked ham and two hard-boiled eggs
into dice. Mix them with a gill of rich white sauce,
stir in also some truffle peelings, a few pistachio
kernels cut in half, salt and pepper to taste, and a
tea-spoonful of lemon juice. Whip a gill of cream✪ Torpedoes
PLATE. X.
4.
1. Melange a I'Empire. 3. Timbale of Macaroni.
2. Torpedos. 4. Medallions a la Diana.
ENTREES 8 1
till very stiff, and stir lightly into the other ingre-
dients. Fill small ramequin cases with the mixture,
and decorate the top of each with chopped truffle,
the yolk of egg passed through the sieve, or with
coralline pepper.
If the little silver saucepans to hold ramequin
cases are handy, the appearance of the dish is much
improved.
Truffle peelings can be bought already chopped.
(See Plate IX.)
Sweetbreads k la Potosi
Take a pair of sweetbreads, blanch them and pique
them with strips of truffle ; then place them in a
braising-pan with a slice of fat ham, a carrot, and
a turnip ; add some nicely flavoured pale stock, and
cook them slowly. ✪ Sweetbreads k la Potosi
Page 33 · 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
Take half a pound of Naples macaroni, boil it till quite soft, drain it on a cloth, cut it in pieces half an inch long ; well butter a plain mould, line it with buttered paper, place in the macaroni endways so as to give the appearance of honeycomb when turned out. Make a paste by putting a gill of water, a small piece of butter, and a little salt into a stewpan to boil. When boiling, throw into it a table-spoonful of flour, leave it a few minutes, then stir in one egg, and turn it out on a plate till wanted. Take a pound of veal cutlet or any meat or poultry, pound the meat in a mortar, and add to it half the quantity of paste and a quarter of the quantity in butter, with salt, pepper, and a sprinkling of lemon-peel and cayenne and parsley. Mix all together, add one egg and three yolks, pass through a wire sieve, stir in a gill of white sauce, place it in the mould and steam for half an hour. Serve with truffle sauce, (See Plate X.)
Tornedos a la Natal
Take a fillet of beef, and cut into rounds the size of a five-shilling piece and one inch thick ; see that they are all the same size. Make some croutons of fried bread just a size larger than the little fillets. Scoop out the centre to the size of a shilling and within a quarter of an inch of the bottom, which fill with a thick Ravigote sauce. Cook the fillets in oiled butter and season them with pepper and salt. When cooked, place the tornedos on each crouton, lay a slice of foie-gras on the top of each, and above that a thick slice of truffle. Surround them with a sauce made as follows. Cut a carrot small, onion and shalot into slices, add to which a slice of fat ham, cut small two cloves, a sprig of lemon thyme, and parsley, pepper and salt, fry all these in a rich Espagnole sauce, into which a table-spoonful of tomato conserve has been added ; let all simmer for half an hour, strain and add a tea-spoonful of Marsala and serve en coiironne, with Financiere of truffles and cockscombs in the centre dressed with silver hatelets.
Torpedoes
Cut up three ounces of cold chicken and two ounces of cooked ham and two hard-boiled eggs into dice. Mix them with a gill of rich white sauce, stir in also some truffle peelings, a few pistachio kernels cut in half, salt and pepper to taste, and a tea-spoonful of lemon juice. Whip a gill of cream
PLATE. X.
1. Melange a I'Empire. 3. Timbale of Macaroni.
2. Torpedos. 4. Medallions a la Diana.
till very stiff, and stir lightly into the other ingredients. Fill small ramequin cases with the mixture, and decorate the top of each with chopped truffle, the yolk of egg passed through the sieve, or with coralline pepper.
If the little silver saucepans to hold ramequin cases are handy, the appearance of the dish is much improved.
Truffle peelings can be bought already chopped. (See Plate IX.)
Sweetbreads k la Potosi
Take a pair of sweetbreads, blanch them and pique them with strips of truffle ; then place them in a braising-pan with a slice of fat ham, a carrot, and a turnip ; add some nicely flavoured pale stock, and cook them slowly.
Records on this page
Timbale of MacaroniTornedos a la NatalTorpedoesSweetbreads k la Potosi