and skin them; afterwards put them into a clean
saucepan with just enough cold water to cover them, add
one or two carrots, a turnip, an onion, a little parsley, any
other vegetables, etc., near at hand, and pepper and salt to
taste, and let them simmer for six hours. Then strain off
the liquor into a basin, press the palates between two
dishes with a weight on the top of them, and let them
remain there for twelve hours. When they are wanted, cut
them out with a sharp cutter into rounds about two inches
and a half in diameter, and prepare the following sauce : —
Make a brown roux with one ounce of butter and half an
ounce of flour, add a teacupful of the liquor the palates
were boiled in, a teaspoonful of good extract of meat
and about half a sixpenny bottle of French tomato
conserve✪ Palais de Bcenf a la Sauce Tomate, not forgetting pepper and salt. Let the sauce
boil gently for ten or fifteen minutes, add a little colouring
if necessary, then strain into another saucepan on to the ox
palates, let the whole simmer for about twenty minutes
and then serve with the sauce poured over the palates.
Mashed potatoes may accompany if liked.
Faisana Rdtis (Roast Pheasants). — Take one or two
pheasants that have been well hung and trussed for roasting ;
tie a piece of fat bacon over the breast of each bird and roast
them at a moderate fire for thirty-five to forty minutes,
basting them well the whole time. Serve with baked bread-
crumbs round the dish, and hand at the same time the
following salad :
Salade de Celeri Have (Celeriac Salad). — Peel some
roots of celeriac, cut them in slices, throw them into
boiling salted water, and boil them till quite tender. Then
drain them and pour over them a salad di-essing composed
of six tablespoonfuls of salad oil, two of tarragon vinegar,
a little English mustard, and pepper and salt to taste.
Sprinkle on the surface some finely chopped tan-agon and
put the salad away in a cool place till wanted.
Little French Dinners. 19
Bonchles de Vermicelle (Patties of Vermicelli).
— Make some small patties of puff pastry beforehand,
and when they are wanted, warm them in the oven
and fill them with vermicelli prepared as follows : —
Boil two or three ounces of fine vermicelli in plenty
of boiling salted water. When cooked — it will take
about ten minutes — drain it well and put it in a
saucepan in which has been melted an ounce or more
of butter. Toss well over the fire, then add a gill of hot
cream with pepper and salt to taste, and lastly, about an
ounce and a half of freshly grated Parmesan cheese. Let
the whole get very hot and it is ready.
Page 11 · 1 recipe record on this page
Presented as published in 1898. 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
and skin them; afterwards put them into a clean saucepan with just enough cold water to cover them, add one or two carrots, a turnip, an onion, a little parsley, any other vegetables, etc., near at hand, and pepper and salt to taste, and let them simmer for six hours. Then strain off the liquor into a basin, press the palates between two dishes with a weight on the top of them, and let them remain there for twelve hours. When they are wanted, cut them out with a sharp cutter into rounds about two inches and a half in diameter, and prepare the following sauce : — Make a brown roux with one ounce of butter and half an ounce of flour, add a teacupful of the liquor the palates were boiled in, a teaspoonful of good extract of meat and about half a sixpenny bottle of French tomato conserve, not forgetting pepper and salt. Let the sauce boil gently for ten or fifteen minutes, add a little colouring if necessary, then strain into another saucepan on to the ox palates, let the whole simmer for about twenty minutes and then serve with the sauce poured over the palates. Mashed potatoes may accompany if liked.
Faisans Rdtis (Roast Pheasants). — Take one or two pheasants that have been well hung and trussed for roasting ; tie a piece of fat bacon over the breast of each bird and roast them at a moderate fire for thirty-five to forty minutes, basting them well the whole time. Serve with baked breadcrumbs round the dish, and hand at the same time the following salad :
Salade de Celeri Rave (Celeriac Salad). — Peel some roots of celeriac, cut them in slices, throw them into boiling salted water, and boil them till quite tender. Then drain them and pour over them a salad dressing composed of six tablespoonfuls of salad oil, two of tarragon vinegar, a little English mustard, and pepper and salt to taste. Sprinkle on the surface some finely chopped tarragon and put the salad away in a cool place till wanted.
Little French Dinners. 19
Bouchees de Vermicelle (Patties of Vermicelli). — Make some small patties of puff pastry beforehand, and when they are wanted, warm them in the oven and fill them with vermicelli prepared as follows : — Boil two or three ounces of fine vermicelli in plenty of boiling salted water. When cooked — it will take about ten minutes — drain it well and put it in a saucepan in which has been melted an ounce or more of butter. Toss well over the fire, then add a gill of hot cream with pepper and salt to taste, and lastly, about an ounce and a half of freshly grated Parmesan cheese. Let the whole get very hot and it is ready.
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Palais de Bcenf a la Sauce Tomate