LAPERAUX A LA SOUBISE.
CANAPES A LA GORDON.
Fotage Dubarry (Cauliflower Soup). — Parboil a
moderate-sized cauliflower, then change the water, add
salt to taste, and let it boil till quite done. Pass it
through a hair sieve, having first drained it of all the
water in which it was cooked. Dilute the puree thus
obtained with some well-flavoured consomme, and let
it give a boil or two, stirring all the time. When sufficient
consomme has been added to make the soup of the right
consistency, beat up in a small basin the yolks of two eggs
42 Little French Dinners.
with three tablespoonfuls of cream, add to it a couple of
ladlefuls of the soup, then take the saucepan containing the
soup off the fire, pour in the liaison (i.e., the eggs and cream)
and stir well together. Add half an ounce of butter, and
pour the soup at once into the tureen. Hand round at the
same time small dice of bread fried a golden colour.
Filets de Maqueraux a la Ravigote (Fillets of
Mackerel a la Ravigote). — Take the fillets from two
mackerel, cut them in two, remove the skin, trim them
neatly, sprinkle them freely with pepper and salt, and
place them side by side to cook in the oven in a well-
buttered tin with a buttered paper over them. When they
are done, arrange them neatly in a dish, and pour over them
the following sauce, which should be prepared beforehand :
Take equal quantities of tarragon, chervil, parsley, and
chives, blanch them, and, after having pressed out the water,
mince them very finely. Then melt one ounce and a half
of butter in a small saucepan, add a tablespoonful of flour,
and, when thoroughly mixed, add by degrees a pint of white
stock, stirring the sauce the whole time. Let it boil, then
season with pepper and salt, put in the minced herbs, add a
small piece of butter, and, lastly, a few drops of tarragon
vinegar.
Laperaux a la Sonbise (Rabbits with Onion Sauce). —
Cut up two rabbits into neat pieces, blanch them in
boiling salted water for ten minutes, then throw away the
water, add fresh water with a bunch of sweet herbs,
a couple of carrots, cloves, whole pepper and salt to
taste, and let the rabbits simmer very gently at the
side of the stove for an hour and a half. When done,
serve them with the following sauce poured all over them.
Put some English onions✪ Rabbits with Onion Sauce (Laperaux a la Soubise) in cold water, let them boil for
five minutes, then throw away the liquor and boil them again
in fresh water. When perfectly tender, drain them
thoroughly and squeeze the onions in a cloth to express all
Little French Dinners. 43
the juice. Pass the onions now through a hair sieve ; warm
up the puree in a saucepan with butter, pepper and salt, and
let it reduce over the fire till it is quite stiff. Just before
using reduce to the right consistency with a few spoonfuls
of cream or milk and cream.
Page 24 · 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
LAPERAUX A LA SOUBISE.
CANAPES A LA GORDON.
Potage Dubarry (Cauliflower Soup). — Parboil a moderate-sized cauliflower, then change the water, add salt to taste, and let it boil till quite done. Pass it through a hair sieve, having first drained it of all the water in which it was cooked. Dilute the puree thus obtained with some well-flavoured consomme, and let it give a boil or two, stirring all the time. When sufficient consomme has been added to make the soup of the right consistency, beat up in a small basin the yolks of two eggs
42 Little French Dinners.
with three tablespoonfuls of cream, add to it a couple of ladlefuls of the soup, then take the saucepan containing the soup off the fire, pour in the liaison (i.e., the eggs and cream) and stir well together. Add half an ounce of butter, and pour the soup at once into the tureen. Hand round at the same time small dice of bread fried a golden colour.
Filets de Maqueraux a la Ravigote (Fillets of Mackerel a la Ravigote). — Take the fillets from two mackerel, cut them in two, remove the skin, trim them neatly, sprinkle them freely with pepper and salt, and place them side by side to cook in the oven in a wellbuttered tin with a buttered paper over them. When they are done, arrange them neatly in a dish, and pour over them the following sauce, which should be prepared beforehand : Take equal quantities of tarragon, chervil, parsley, and chives, blanch them, and, after having pressed out the water, mince them very finely. Then melt one ounce and a half of butter in a small saucepan, add a tablespoonful of flour, and, when thoroughly mixed, add by degrees a pint of white stock, stirring the sauce the whole time. Let it boil, then season with pepper and salt, put in the minced herbs, add a small piece of butter, and, lastly, a few drops of tarragon vinegar.
Laperaux a la Sonbise (Rabbits with Onion Sauce). — Cut up two rabbits into neat pieces, blanch them in boiling salted water for ten minutes, then throw away the water, add fresh water with a bunch of sweet herbs, a couple of carrots, cloves, whole pepper and salt to taste, and let the rabbits simmer very gently at the side of the stove for an hour and a half. When done, serve them with the following sauce poured all over them. Put some English onions in cold water, let them boil for five minutes, then throw away the liquor and boil them again in fresh water. When perfectly tender, drain them thoroughly and squeeze the onions in a cloth to express all
Little French Dinners. 43
the juice. Pass the onions now through a hair sieve ; warm up the puree in a saucepan with butter, pepper and salt, and let it reduce over the fire till it is quite stiff. Just before using reduce to the right consistency with a few spoonfuls of cream or milk and cream.
Records on this page
Rabbits with Onion Sauce (Laperaux a la Soubise)Lamb Cutlets with Spinach (Cotelettes d'Agneau aux Epinards)Cauliflower Soup (Potage Dubarry)Fillets of Mackerel a la Ravigote