Little French Dinners. 27
Flan a la Torque (A Flan of Rhubarb). — Take one
pound of forced rhubarb, and having wiped it carefully, cut
it in pieces about two inches in length. Boil a pint of
water and three-quarters of a pound of sugar together in a
large shallow stewpan ; add a teaspoonful of lemon juice
and a few drops of cochineal, and then put in as much of
the rhubarb as can be laid at the bottom of the saucepan.
Let it simmer veiy gently indeed at the side of the fire, and
as the rhubarb becomes sufficiently tender — it must not be
done too much — lift each piece out carefully on to a dish ;
this should not occupy more than ten minutes, and great
care must be taken to keep the pieces whole. Proceed in
the same manner with the rest of the rhubarb, and when
all has been done, strain some of the syrup into a sugar
boiler and cook it rapidly for about six minutes with the
thin rind of two lemons cut into very narrow Julienne-like
shreds. Then put it on one side. In the meantime have
ready some puff-paste rolled out several times, butter a
plain round flan or open tart mould, lay it on a baking-
sheet also buttered, and line it with the paste ; trim the
edges, pinch it all round for ornamentation, line the whole
with paper, fill it up with breadcrumbs, and bake till done
in a good oven. Then remove the paper, etc., and turn the
tart out of the mould. When the tart crust is cold, lay in
it the pieces of rhubarb, arranging them as neatly as
possible side by side, pour over them a small quantity of
the thick syrup, sprinkle on the surface the strips of lemon
peel, and serve.
28 Little French Dinners.
MENU.— X,
CONSOMME AUX PROFITEROLLBS.
FILETS DE SOLES 1 LA VENITIENNE.
GlOOT DE MOUTON i LA PARISIENNE.
EPINARDS AU Jus.
PBTIT CORNETS 1 LA VANILLK.
Consomme' anx Profiterolles (Soup with Profiler -
ollee). — Put a gill of water, one ounce of butter, and
a pinch of salt into a small saucepan, bring to the
boil, then sprinkle in (off the fire) one ounce and
a half of flour. Put the saucepan back on the stove
and stir the mixture till it is quite dry, then let it
stand for a few minutes, and when nearly cool, mix in
thoroughly one egg and a few drops of lemon- juice. The
more the paste is stirred the better it will be ; when it is
quite smooth, put it into a forcing bag with a small nozzle
(or a stiff paper bag shaped like a sugar cone), and while
pressing it through have a pair of scissors and cut off pieces
about the size of a Barcelona nut, and drop them on a
baking sheet slightly buttered. Bake them in a moderate
oven till they are a light golden colour. When wanted put
some of them in the soup-tureen and pour on them as much
<jlear, well-flavoured consomme as is wanted for soup. The
rest of the profiterolles will keep quite well in a tin.
Filets de Soles a la Ve"nitienne (Fillets of Sole
a la Venitienne). — Butter a long tin and put into it
one or two onions cut in slices, a few sprigs of parsley,
a bay-leaf, two or three cloves, and salt and pepper
to taste. Lay the fillets of two lemon soles on all
these ingredients with a good sized piece of butter, and add
about half a pint of white stock and half a wineglassful of
white French wine ; cover the tin with a piece of buttered
Little French Dinners. 29
✪ Hoix de Vean a la Parmentier (Veal with New Potatoes)
Page 16 · 4 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
Little French Dinners. 27
Flan à la Torque (A Flan of Rhubarb). — Take one pound of forced rhubarb, and having wiped it carefully, cut it in pieces about two inches in length. Boil a pint of water and three-quarters of a pound of sugar together in a large shallow stewpan ; add a teaspoonful of lemon juice and a few drops of cochineal, and then put in as much of the rhubarb as can be laid at the bottom of the saucepan. Let it simmer very gently indeed at the side of the fire, and as the rhubarb becomes sufficiently tender — it must not be done too much — lift each piece out carefully on to a dish ; this should not occupy more than ten minutes, and great care must be taken to keep the pieces whole. Proceed in the same manner with the rest of the rhubarb, and when all has been done, strain some of the syrup into a sugar boiler and cook it rapidly for about six minutes with the thin rind of two lemons cut into very narrow Julienne-like shreds. Then put it on one side. In the meantime have ready some puff-paste rolled out several times, butter a plain round flan or open tart mould, lay it on a bakingsheet also buttered, and line it with the paste ; trim the edges, pinch it all round for ornamentation, line the whole with paper, fill it up with breadcrumbs, and bake till done in a good oven. Then remove the paper, etc., and turn the tart out of the mould. When the tart crust is cold, lay in it the pieces of rhubarb, arranging them as neatly as possible side by side, pour over them a small quantity of the thick syrup, sprinkle on the surface the strips of lemon peel, and serve.
28 Little French Dinners.
MENU.— X,
CONSOMME AUX PROFITEROLLBS.
FILETS DE SOLES 1 LA VENITIENNE.
GlOOT DE MOUTON i LA PARISIENNE.
EPINARDS AU Jus. PBTIT CORNETS 1 LA VANILLK.
Consommé aux Profiterolles (Soup with Profiterolles). — Put a gill of water, one ounce of butter, and a pinch of salt into a small saucepan, bring to the boil, then sprinkle in (off the fire) one ounce and a half of flour. Put the saucepan back on the stove and stir the mixture till it is quite dry, then let it stand for a few minutes, and when nearly cool, mix in thoroughly one egg and a few drops of lemon- juice. The more the paste is stirred the better it will be ; when it is quite smooth, put it into a forcing bag with a small nozzle (or a stiff paper bag shaped like a sugar cone), and while pressing it through have a pair of scissors and cut off pieces about the size of a Barcelona nut, and drop them on a baking sheet slightly buttered. Bake them in a moderate oven till they are a light golden colour. When wanted put some of them in the soup-tureen and pour on them as much clear, well-flavoured consomme as is wanted for soup. The rest of the profiterolles will keep quite well in a tin.
Filets de Soles à la Vénitienne (Fillets of Sole a la Venitienne). — Butter a long tin and put into it one or two onions cut in slices, a few sprigs of parsley, a bay-leaf, two or three cloves, and salt and pepper to taste. Lay the fillets of two lemon soles on all these ingredients with a good sized piece of butter, and add about half a pint of white stock and half a wineglassful of white French wine ; cover the tin with a piece of buttered
Little French Dinners. 29
Records on this page
Hoix de Vean a la Parmentier (Veal with New Potatoes)Flan a la Torque (A Flan of Rhubarb)Consomme aux Profiterolles (Soup with Profiterolles)Filets de Soles a la Venitienne (Fillets of Sole a la Venitienne)