Melt four ounces of butter, add two ounces of the
best salad-oil, a little parsley, a shalot, a small onion,
a clove of garlic, and fry all together.
Peel the truffles very carefully, cut them into
slices and add them to the fried ingredients ; add
pepper and salt to taste. When well mixed, add a
pinch of flour and a little boiling fish stock. Add a
tumbler of boiling champagne✪ Truffles a l'Italienne and stew slowly till
all is cooked. Fry some sippets and pour the con-
tents of the stewpan over the fried bread ; place more
sippets at the edge of the dish and garnish with
lemon. The shalot, &c., must be finely minced and
the garlic taken out before the truffles are added.
CAKES, &c.
The reward that sweetens labour
O
PLATE \Xn.
1. Cake aux Pistaches. 2. Californian Jelly. 3. Cornucopias a la
Sevigne, 4. Frontignac Jelly. 5. Apricot Cream a la Princesse.
6. Cake a la Cerise. 7. Raspberry Jelly a la Dieppe. 8. Cake Glace.
CAKES
Cakes require great care in the baking, and the
oven should be regulated to the exact heat before
putting in any biscuits or cakes ; currants should be
well picked and rubbed, and peel cut into small
pieces ; and it is essential when cakes are turned out
of their tins they should be turned upside down on
pastry racks.
In beating eggs, the germ should be carefully
taken away before beating. In the present day, when
all kinds of cakes and fancy biscuits can be bought
so cheaply, the art of cake-making is neglected,
and I quite think it saves a lot of trouble, especially
with the present race of cooks, who like to do as little
as possible. I have given recipes for a few only, and
the illustrations will give an idea of decorating them,
as all cakes now are so highly ornamental. To ice
cakes with glace-icing, which, I think, is superior to
the royal-icing, the sugar should be dissolved and
care taken not to overheat it, and mixed with a little
rose or orange flower water ; it can be flavoured with
lemon, orange, maraschino, &c., and should be spread
over the cake with a palette-knife.
Any colouring can be added according to taste.
For chocolate-icing, powdered chocolate should be
mixed in.
0 3
196 COOKERY A LA MODE
Coffee-icing, flavour with coffee extract. Royal-
icing is made by putting two whites of eggs into a
china basin, the juice of half a lemon, and six ounces
of sifted icing sugar. Work well together with a
wooden spoon for some time to get the proper con-
sistency, and when, taking up a little on the spoon,
a point is formed which retains its shape, it is ready
to use.
Marble-icing is made as above and by the aid of
a cornet of paper, or a tin cornet made for the purpose,
small lines of red and green icing can be made and
put across in different directions ; and with the tip
of a feather distributing it ; this is called sometimes
feathered-icing. Alexandra-icing is made with butter
and icing sugar, a quarter of a pound of butter to three
ounces of the sugar ; it must be beaten till creamy
and smooth, when any flavouring or colouring may
be added. Icing should be dried in a cool oven, but
it must not be heated.
To spin sugar, put a pound of loaf sugar with as
much cold water as will saturate it, about half a pint,
and let it dissolve ; then add a pinch of cream of tartar,
and boil it to the crack, then give it an extra boil.
Page 72 · 1 recipe record 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
Melt four ounces of butter, add two ounces of the best salad-oil, a little parsley, a shalot, a small onion, a clove of garlic, and fry all together.
Peel the truffles very carefully, cut them into slices and add them to the fried ingredients ; add pepper and salt to taste. When well mixed, add a pinch of flour and a little boiling fish stock. Add a tumbler of boiling champagne and stew slowly till all is cooked. Fry some sippets and pour the contents of the stewpan over the fried bread ; place more sippets at the edge of the dish and garnish with lemon. The shalot, &c., must be finely minced and the garlic taken out before the truffles are added.
CAKES, &c.
The reward that sweetens labour
O
PLATE XVn.
1. Cake aux Pistaches. 2. Californian Jelly. 3. Cornucopias a la
Sevigne, 4. Frontignac Jelly. 5. Apricot Cream a la Princesse.
6. Cake a la Cerise. 7. Raspberry Jelly a la Dieppe. 8. Cake Glace.
CAKES
Cakes require great care in the baking, and the oven should be regulated to the exact heat before putting in any biscuits or cakes ; currants should be well picked and rubbed, and peel cut into small pieces ; and it is essential when cakes are turned out of their tins they should be turned upside down on pastry racks.
In beating eggs, the germ should be carefully taken away before beating. In the present day, when all kinds of cakes and fancy biscuits can be bought so cheaply, the art of cake-making is neglected, and I quite think it saves a lot of trouble, especially with the present race of cooks, who like to do as little as possible. I have given recipes for a few only, and the illustrations will give an idea of decorating them, as all cakes now are so highly ornamental. To ice cakes with glace-icing, which, I think, is superior to the royal-icing, the sugar should be dissolved and care taken not to overheat it, and mixed with a little rose or orange flower water ; it can be flavoured with lemon, orange, maraschino, &c., and should be spread over the cake with a palette-knife.
Any colouring can be added according to taste. For chocolate-icing, powdered chocolate should be mixed in.
Coffee-icing, flavour with coffee extract. Royalicing is made by putting two whites of eggs into a china basin, the juice of half a lemon, and six ounces of sifted icing sugar. Work well together with a wooden spoon for some time to get the proper consistency, and when, taking up a little on the spoon, a point is formed which retains its shape, it is ready to use.
Marble-icing is made as above and by the aid of a cornet of paper, or a tin cornet made for the purpose, small lines of red and green icing can be made and put across in different directions ; and with the tip of a feather distributing it ; this is called sometimes feathered-icing. Alexandra-icing is made with butter and icing sugar, a quarter of a pound of butter to three ounces of the sugar ; it must be beaten till creamy and smooth, when any flavouring or colouring may be added. Icing should be dried in a cool oven, but it must not be heated.
To spin sugar, put a pound of loaf sugar with as much cold water as will saturate it, about half a pint, and let it dissolve ; then add a pinch of cream of tartar, and boil it to the crack, then give it an extra boil.
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Truffles a l'Italienne