Pound in a mortar some dried cooked haddock
with butter, a quarter of a pound of each ; add a little
paprika✪ Fish Balls a la Bizarre ; form into balls the size of golf-balls, roll
them in beaten 0:%^ and fry them. Have ready
separately some very finely powdered parsley, some
powdered lobster coral, some yolk of ^g^, hard-boiled
and sieved, and the white chopped hard. Roll some
1 82 COOKERY A LA MODE
in the coral, some in parsley, some in the yolk, and
some in the white. Arrange them in a pyramid,
assorting the colours prettily. (See Plate XXI.)
Fromage a la Su^de
Take six ounces of grated Gruyere cheese and a
table-spoonful of corn-flour and put them into a
basin. Mix well, add a pinch of salt and cayenne ;
stir in the yolks of two eggs, a table-spoonful of
cream, and a table-spoonful of clarified butter. Work
this mixture till smooth, then pour it into a stewpan
and stir over the fire till it thickens, and then let cool.
Roll out some rough puff paste, cut it into neat strips
about three inches long and one broad. Spread the
cheese mixture evenly on the paste. Place another
strip on the top. Brush over with beaten egg, and
bake for a quarter of an hour.
Kippers ^ la Sutton
Take some kippered herring which has been fried
and freed from bones, mince it small, and place it
in a mortar with a piece of butter, a little minced
parsley, the yolk of a hard-boiled egg, a tea-spoonful
of anchovy sauce, and a table-spoonful of crea✪ Fromage a la Suedem ; form
it into pyramidal shapes, place it on fried croutons,
and decorate with a tiny leaf of parsley on the top.
If cream is not handy, whip up the white of egg
with a little salt and place decoratively on the top of
the pyramids.
SAVOURIES AND HORS-d'cEUVRES 1 83
Lamb Sandwiches
Line some sandwich-moulds with aspic jelly
flavoured with mint ; when set, lay on the jelly some
very thin slices of cold lamb, on which lay some shreds
of cucumber✪ Lamb Sandwiches, cover with more of the jelly, and put on
ice ; then turn them out on a bed of lettuce shred
very fine and decorate with cucumber cut to pea
shapes, and moistened with French salad-dressing.
Lobster Salad
(Superior)
Make a good stiff mayonnaise sauce, lay the
white leaves of a lettuce at the bottom of the dish,
cover with mayonnaise, then lay on some pieces of
lobster neatly cut, then some more lettuce finely
shred and more sauce, then another layer of lobster,
and cover thickly with mayonnaise ; decorate round
with a row of cucumber cut thin, and on each piece
of cucumber place a thin slice of a small radish. Place
another row beyond the cucumber of little rounds of
beetroot alternately with quarters of hard-boiled eggs✪ Lobster Salad (Superior)
(little designs such as leaves of white aspic can be
arranged on the mayonnaise), then a sprinkling of
lobster coral ; insert in the middle to stand upright a
spray of the white of endive, and on either side
arrange some of the lobster antennae. (See Plate IV.)
184 COOKERY A LA MODE
Macaroni alia Napoli
Take some clear soup and mix with it some
tomato paste, boil it till it becomes the thickness of
cream and pour it over a pound of macaroni which
has been boiled in milk and strained ; sprinkle a little
Parmesan cheese✪ Macaroni alia Napoli over it. Be sure to get the real
Naples tomato-paste for this dish.
Mushroom Souffle ✪ Mushroom Souffle
Page 68 · 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
Pound in a mortar some dried cooked haddock with butter, a quarter of a pound of each ; add a little paprika ; form into balls the size of golf-balls, roll them in beaten egg and fry them. Have ready separately some very finely powdered parsley, some powdered lobster coral, some yolk of egg, hard-boiled and sieved, and the white chopped hard. Roll some
in the coral, some in parsley, some in the yolk, and some in the white. Arrange them in a pyramid, assorting the colours prettily. (See Plate XXI.)
Fromage a la Su^de
Take six ounces of grated Gruyere cheese and a table-spoonful of corn-flour and put them into a basin. Mix well, add a pinch of salt and cayenne ; stir in the yolks of two eggs, a table-spoonful of cream, and a table-spoonful of clarified butter. Work this mixture till smooth, then pour it into a stewpan and stir over the fire till it thickens, and then let cool. Roll out some rough puff paste, cut it into neat strips about three inches long and one broad. Spread the cheese mixture evenly on the paste. Place another strip on the top. Brush over with beaten egg, and bake for a quarter of an hour.
Kippers ^ la Sutton
Take some kippered herring which has been fried and freed from bones, mince it small, and place it in a mortar with a piece of butter, a little minced parsley, the yolk of a hard-boiled egg, a tea-spoonful of anchovy sauce, and a table-spoonful of cream ; form it into pyramidal shapes, place it on fried croutons, and decorate with a tiny leaf of parsley on the top.
If cream is not handy, whip up the white of egg with a little salt and place decoratively on the top of the pyramids.
Lamb Sandwiches
Line some sandwich-moulds with aspic jelly flavoured with mint ; when set, lay on the jelly some very thin slices of cold lamb, on which lay some shreds of cucumber, cover with more of the jelly, and put on ice ; then turn them out on a bed of lettuce shred very fine and decorate with cucumber cut to pea shapes, and moistened with French salad-dressing.
Lobster Salad
(Superior)
Make a good stiff mayonnaise sauce, lay the white leaves of a lettuce at the bottom of the dish, cover with mayonnaise, then lay on some pieces of lobster neatly cut, then some more lettuce finely shred and more sauce, then another layer of lobster, and cover thickly with mayonnaise ; decorate round with a row of cucumber cut thin, and on each piece of cucumber place a thin slice of a small radish. Place another row beyond the cucumber of little rounds of beetroot alternately with quarters of hard-boiled eggs (little designs such as leaves of white aspic can be arranged on the mayonnaise), then a sprinkling of lobster coral ; insert in the middle to stand upright a spray of the white of endive, and on either side arrange some of the lobster antennae. (See Plate IV.)
Macaroni alia Napoli
Take some clear soup and mix with it some tomato paste, boil it till it becomes the thickness of cream and pour it over a pound of macaroni which has been boiled in milk and strained ; sprinkle a little Parmesan cheese over it. Be sure to get the real Naples tomato-paste for this dish.
Mushroom Souffle
Records on this page
Fish Balls a la BizarreFromage a la SuedeKippers a la SuttonLamb SandwichesLobster Salad (Superior)Macaroni alia NapoliMushroom Souffle