Mousse a 1'Orange. — Beat six eggs and six ounces of
caster sugar well together with a wooden spoon, then add
gradually six ounces of finely sifted flour, and lastly, three
ounces of butter just liquefied, but not made at all hot.
Mix thoroughly, adding at the last a quarter of an ounce
of bitter almonds and three-quarters of an ounce of sweet
almonds, well pounded, and the grated rind of half an orange.
Butter a round cake mould about two or three inches deep,
pour in the well-beaten mixture, and bake in a moderate
oven. When done, turn the cake out, bottom uppermost,
on to a sieve. In the meantime, put into a saucepan two
ounces of sugar, the juice of two oranges, and enough
water to make a quarter of a pint of liquid altogether. Let
the whole boil until it is a thick syrup. Then cut the cake
in half, transversely, and brush over the inside of each
piece with the syrup, and on the top of each half make a
layer, rather less than one-eighth of an inch thick, of
apricot jam, slightly melted and passed through a hair
sieve. Put the cake together again, brush over the outside
with the syrup and glaze the whole with liquefied apricot
jam, using a flat brush for the purpose. The outside of the
cake may, if liked, be ornamented with pieces of candied
orange peel.
c 2
ao Little French Dinners.
-YIL
POTAGE PRINTANIER.
ESCALOPES DE CABILLAUD. SAUCE PORTTJGAISE.
C&TELETTE8 D'AGNEAU AUX POMMES NOUVELLES.
ARTICHAUTS A L'HUILE.
CR£ME DE MARRONS.
Potage Priiitanier (Spring Soup). — Take tliree carrots,
two turnips, and two leeks, and after having washed them
well, cut them out in small rounds about the size of a three-
penny piece. Melt two ounces of butter or dripping in a
saucepan, and in this fry the vegetables with a sprinkling of
salt, putting in the carrots first, till they are a light golden
colour. Then put in a clean saucepan the required amount
of clear soup, and add to it the prepared vegetables, bring
to the boil, and let the soup simmer till the vegetables are
quite done. Half-an-hour before the soup is served add
some lettuce leaves✪ Potage Printanier (Spring Soup), also cut out in rounds and previously
parboiled in salted water. Skim the soup, season, and serve
very hot.
Escalopes de Cabillaud, Sauce Fortugaise (CoUops
of Cod, Portuguese Sauce). — Take a piece of cod weighing
about two pounds, and cut it into fillets or collops about
two inches square ; lay them in a well-buttered tin, put a
piece of butter on each collop, cover the tin with buttered
paper, and put it in the oven for about twenty minutes.
For the sauce, put two ounces and a half of butter in a
saucepan to melt with a gill of hot water, salt and pepper to
taste, and a teaspoonful of lemon-juice. Beat up the yolks
of four eggs✪ Escalopes de Cabillaud, Sauce Fortugaise (Collops of Cod, Portuguese Sauce) in a basin with a fork for about ten minutes.
Pour some of the hot water and butter, a spoonful at a time,
into the basin containing the eggs, stirring well all the
while. Whan half-a-dozen spoonfuls have been so added,
Little French Dinners. 21
turn out the contents of the basin into the saucepan con-
taining the butter, etc., and never cease stirring on the fire
until the sauce thickens. Then dish up the fish, remove
the skin and pour the sauce over.
Page 12 · 2 recipe records 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
Mousse a 1'Orange. — Beat six eggs and six ounces of caster sugar well together with a wooden spoon, then add gradually six ounces of finely sifted flour, and lastly, three ounces of butter just liquefied, but not made at all hot. Mix thoroughly, adding at the last a quarter of an ounce of bitter almonds and three-quarters of an ounce of sweet almonds, well pounded, and the grated rind of half an orange. Butter a round cake mould about two or three inches deep, pour in the well-beaten mixture, and bake in a moderate oven. When done, turn the cake out, bottom uppermost, on to a sieve. In the meantime, put into a saucepan two ounces of sugar, the juice of two oranges, and enough water to make a quarter of a pint of liquid altogether. Let the whole boil until it is a thick syrup. Then cut the cake in half, transversely, and brush over the inside of each piece with the syrup, and on the top of each half make a layer, rather less than one-eighth of an inch thick, of apricot jam, slightly melted and passed through a hair sieve. Put the cake together again, brush over the outside with the syrup and glaze the whole with liquefied apricot jam, using a flat brush for the purpose. The outside of the cake may, if liked, be ornamented with pieces of candied orange peel.
ao Little French Dinners.
MENU.— VII
POTAGE PRINTANIER.
ESCALOPES DE CABILLAUD. SAUCE PORTUGAISE.
CATELETTES D'AGNEAU AUX POMMES NOUVELLES.
ARTICHAUTS A L'HUILE.
CREME DE MARRONS.
Potage Printanier (Spring Soup). — Take three carrots, two turnips, and two leeks, and after having washed them well, cut them out in small rounds about the size of a threepenny piece. Melt two ounces of butter or dripping in a saucepan, and in this fry the vegetables with a sprinkling of salt, putting in the carrots first, till they are a light golden colour. Then put in a clean saucepan the required amount of clear soup, and add to it the prepared vegetables, bring to the boil, and let the soup simmer till the vegetables are quite done. Half-an-hour before the soup is served add some lettuce leaves, also cut out in rounds and previously parboiled in salted water. Skim the soup, season, and serve very hot.
Escalopes de Cabillaud, Sauce Portugaise (CoUops of Cod, Portuguese Sauce). — Take a piece of cod weighing about two pounds, and cut it into fillets or collops about two inches square ; lay them in a well-buttered tin, put a piece of butter on each collop, cover the tin with buttered paper, and put it in the oven for about twenty minutes. For the sauce, put two ounces and a half of butter in a saucepan to melt with a gill of hot water, salt and pepper to taste, and a teaspoonful of lemon-juice. Beat up the yolks of four eggs in a basin with a fork for about ten minutes. Pour some of the hot water and butter, a spoonful at a time, into the basin containing the eggs, stirring well all the while. Whan half-a-dozen spoonfuls have been so added,
Little French Dinners. 21
turn out the contents of the basin into the saucepan containing the butter, etc., and never cease stirring on the fire until the sauce thickens. Then dish up the fish, remove the skin and pour the sauce over.
Records on this page
Potage Printanier (Spring Soup)Escalopes de Cabillaud, Sauce Fortugaise (Collops of Cod, Portuguese Sauce)