Bavaroise an Chocolat (Chocolate Bavaroise). — Mix
together the beaten yolks of two eggs, a pint of
milk, and four ounces of Cadbury's chocolate grated. Pour
into a saucepan, bring to the boil, and leave it to get
cold, stiring it every now and then. When cold add
it to the yolks of two eggs which have been beaten
for ten minutes with two ounces of sugar. Mix all together,
then add the whites of four eggs beaten to a stiff froth, and
half an ounce of dissolved gelatine✪ Bavaroise an Chocolat. Pour into a mould and
turn out when set.
Little French Dinners. 47
MENU*— XVIL
CONSOMME TRICOLORE.
EGLBFIN 1 LA DIPLOMATS.
VEATJ A. LA SUZANNE.
BECASSINES A LA CRAPAUDINB.
TOURTE DE FRANGUPANE.
Consomme Tricolore (Tricoloured Soup). — Cut some
French beans, young carrots, and turnips in the shape
of diamonds or lozenges. Boil each vegetable separately
in salted water✪ Consomme Tricolore — the beans for about fifteen minutes
with a little soda in the water, and the carrots and
the turnips for twenty and ten minutes respectively.
When they are all cooked, strain them on a sieve,
and at the time of serving put them into some very
good clear stock, which should be rather pale and of
the colour of light sherry so as to show up the hues of the
vegetables as much as possible.
Egleftn, Sauce Diplomate (Haddock, with Diplomate
Sauce). — Take a large, fresh haddock and put it into
a fish kettle with plenty of boiling water. Let the
fish simmer gently at the side of the stove for about
a quarter of an hour. The moment it is done, drain
it carefully, dish it up on a folded napkin, garnish it
with parsley, and serve with the following sauce in a boat.
Put one ounce of butter in a saucepan with a few mushrooms
finely chopped, let them fry slowly without colouring, then
mix in half an ounce of flour, and when thoroughly amalga-
mated, add, by degrees, three or four gills of milk, which
has been previously boiled with an onion and a carrot sliced,
some parsley, whole pepper and salt, and then strained.
Let the sauce come to the boil, and then simmer by the side
48 Little French Dinners.
of the fire. Stir it occasionally, and when well reduced,
add a quarter of an ounce of anchovy butter made in the
usual manner by pounding together equal quantities (in
weight) of anchovies and butter, and then passing the paste
through a hair sieve. Have ready about a dozen and a half
picked shrimps cut in halves, also two or three gherkins✪ Haddock with Diplomate Sauce
chopped up roughly. Then beat up in a clean saucepan the
yolks of two eggs and strain on to them, off the fire, the
above sauce, stirring it quickly the whole time ; add the
chopped gherkins and shrimps, pepper and salt if necessary,
and a few drops of lemon-juice. Let the sauce get
thoroughly hot without boiling, and serve at once.
Page 27 · 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
Bavaroise an Chocolat (Chocolate Bavaroise). — Mix together the beaten yolks of two eggs, a pint of milk, and four ounces of Cadbury's chocolate grated. Pour into a saucepan, bring to the boil, and leave it to get cold, stirring it every now and then. When cold add it to the yolks of two eggs which have been beaten for ten minutes with two ounces of sugar. Mix all together, then add the whites of four eggs beaten to a stiff froth, and half an ounce of dissolved gelatine. Pour into a mould and turn out when set.
Little French Dinners. 47
MENU*— XVIL
CONSOMME TRICOLORE. EGLEFIN A LA DIPLOMATE.
VEATJ A. LA SUZANNE.
BECASSINES A LA CRAPAUDINB.
TOURTE DE FRANGUPANE.
Consomme Tricolore (Tricoloured Soup). — Cut some French beans, young carrots, and turnips in the shape of diamonds or lozenges. Boil each vegetable separately in salted water — the beans for about fifteen minutes with a little soda in the water, and the carrots and the turnips for twenty and ten minutes respectively. When they are all cooked, strain them on a sieve, and at the time of serving put them into some very good clear stock, which should be rather pale and of the colour of light sherry so as to show up the hues of the vegetables as much as possible.
Egleftn, Sauce Diplomate (Haddock, with Diplomate Sauce). — Take a large, fresh haddock and put it into a fish kettle with plenty of boiling water. Let the fish simmer gently at the side of the stove for about a quarter of an hour. The moment it is done, drain it carefully, dish it up on a folded napkin, garnish it with parsley, and serve with the following sauce in a boat. Put one ounce of butter in a saucepan with a few mushrooms finely chopped, let them fry slowly without colouring, then mix in half an ounce of flour, and when thoroughly amalgamated, add, by degrees, three or four gills of milk, which has been previously boiled with an onion and a carrot sliced, some parsley, whole pepper and salt, and then strained. Let the sauce come to the boil, and then simmer by the side
48 Little French Dinners.
of the fire. Stir it occasionally, and when well reduced, add a quarter of an ounce of anchovy butter made in the usual manner by pounding together equal quantities (in weight) of anchovies and butter, and then passing the paste through a hair sieve. Have ready about a dozen and a half picked shrimps cut in halves, also two or three gherkins chopped up roughly. Then beat up in a clean saucepan the yolks of two eggs and strain on to them, off the fire, the above sauce, stirring it quickly the whole time ; add the chopped gherkins and shrimps, pepper and salt if necessary, and a few drops of lemon-juice. Let the sauce get thoroughly hot without boiling, and serve at once.
Records on this page
Bavaroise an ChocolatMousseConsomme TricoloreHaddock with Diplomate Sauce