With the help of a flan
mould, or circle, cut the tourte to a regular shape, round,
or oval, ornament the top with light devices of puff -paste,
mark some design all round it, glaze over the top with
beaten egg, and bake in a moderate oven till well coloured.
E
50 Little French Dinners.
MENU,— XVIIL
POTAGE BRUNOISE AUX PATES D'ITALIE.
FILETS DE SOLES, SAUCE MOTJSSELINE.
GROUSE EN SALMIS.
FILET DE B(EUF A LA PALESTINE.
POIRES EN SURPRISE.
Potage Brnnoise Aux Pates d'ltalie (Bnmoise
Soup with Italian Paste). — Take two dessertspoonfuls
of small Italian paste and put it in a saucepan with
plenty of fast boiling, salted water. When sufficiently
cooked, put the paste on a sieve to drain. In the
meantime take equal quantities of carrots, celery, turnips,
and onions, cut them all up into the shape of very small
cubes, and fry them in butter, with pepper✪ Brunoise Soup with Italian Paste and salt to taste,
till they begin to take colour, putting in first the carrots,
then the celery, next the onions, and lastly the turnips.
Then add a sufficient quantity of good stock, bring to the
boil, and let the whole simmer for about two hours and a
half, or till the vegetables are thoroughly tender. Put the
Italian paste at the bottom of the soup tureen, pour in the
soup and vegetables, made as hot as possible, and serve.
Parmesan cheese may be handed round if liked.
Filets de Soles, Sauce Monsseline (Fillets of
Sole, Mousseline Sauce). — Take the fillets from two or
three soles, tie each in a knot, place them in a buttered
tin, season them with pepper and salt, put a sheet of
buttered paper over them, and cook them in a moderate
oven for about ten minutes. When done, drain off
the butter, dish all the fillets in a circle and pour over
them the following sauce : Beat up the yolks of four eggs
in a small saucepan, add a gill of double cream, a couple of
ounces of butter, and pepper and salt to taste. Put the
Little French Dinners. 51
saucepan on a very gentle fire, and never cease stirring till
the sauce thickens, adding during the process a few drops
of lemon-juice✪ Filets de Soles, Sauce Monsseline.
Grouse en Salmis (Salmi of Grouse). — Roast a brace
of grouse, let them get cold, then carve in neat joints
the wings, the legs, and the breast. Chop up the rest
of the birds, and put them and the trimmings into a
saucepan with a small slice of bacon, a couple of carrots,
a shallot, one clove, a small sprig of thyme, a few
trimmings of mushrooms, and some whole pepper and
salt to taste. Add a wine-glassful of port wine or
brandy, and fill up the saucepan with common stock✪ Grouse en Salmis.
Put the saucepan at the side of the fire and let it simmer
for a couple of hours ; then strain the liquid, let it reduce
for twenty minutes, thicken it carefully with a voux of flour
and butter, and put it on one side. Put the joints carved
from the birds into a saucepan, pour the sauce (cold) over
them, and place the saucepan by the side of the fire to
slowly simmer until the contents are very hot. Dress them
on a dish and pour the sauce over, garnishing with sippets
of bread fried in butter.
Page 29 · 3 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
With the help of a flan mould, or circle, cut the tourte to a regular shape, round, or oval, ornament the top with light devices of puff -paste, mark some design all round it, glaze over the top with beaten egg, and bake in a moderate oven till well coloured.
E
50 Little French Dinners.
MENU,— XVIIL
POTAGE BRUNOISE AUX PATES D'ITALIE. FILETS DE SOLES, SAUCE MOTJSSELINE.
GROUSE EN SALMIS.
FILET DE B(EUF A LA PALESTINE.
POIRES EN SURPRISE.
Potage Brunoise Aux Pates d'Italie (Brunoise
Soup with Italian Paste). — Take two dessertspoonfuls of small Italian paste and put it in a saucepan with plenty of fast boiling, salted water. When sufficiently cooked, put the paste on a sieve to drain. In the meantime take equal quantities of carrots, celery, turnips, and onions, cut them all up into the shape of very small cubes, and fry them in butter, with pepper and salt to taste, till they begin to take colour, putting in first the carrots, then the celery, next the onions, and lastly the turnips. Then add a sufficient quantity of good stock, bring to the boil, and let the whole simmer for about two hours and a half, or till the vegetables are thoroughly tender. Put the Italian paste at the bottom of the soup tureen, pour in the soup and vegetables, made as hot as possible, and serve. Parmesan cheese may be handed round if liked.
Filets de Soles, Sauce Mousseline (Fillets of Sole, Mousseline Sauce). — Take the fillets from two or three soles, tie each in a knot, place them in a buttered tin, season them with pepper and salt, put a sheet of buttered paper over them, and cook them in a moderate oven for about ten minutes. When done, drain off the butter, dish all the fillets in a circle and pour over them the following sauce : Beat up the yolks of four eggs in a small saucepan, add a gill of double cream, a couple of ounces of butter, and pepper and salt to taste. Put the
Little French Dinners. 51
saucepan on a very gentle fire, and never cease stirring till the sauce thickens, adding during the process a few drops of lemon-juice.
Grouse en Salmis (Salmi of Grouse). — Roast a brace of grouse, let them get cold, then carve in neat joints the wings, the legs, and the breast. Chop up the rest of the birds, and put them and the trimmings into a saucepan with a small slice of bacon, a couple of carrots, a shallot, one clove, a small sprig of thyme, a few trimmings of mushrooms, and some whole pepper and salt to taste. Add a wine-glassful of port wine or brandy, and fill up the saucepan with common stock. Put the saucepan at the side of the fire and let it simmer for a couple of hours ; then strain the liquid, let it reduce for twenty minutes, thicken it carefully with a roux of flour and butter, and put it on one side. Put the joints carved from the birds into a saucepan, pour the sauce (cold) over them, and place the saucepan by the side of the fire to slowly simmer until the contents are very hot. Dress them on a dish and pour the sauce over, garnishing with sippets of bread fried in butter.
Records on this page
Brunoise Soup with Italian PasteFilets de Soles, Sauce MonsselineGrouse en Salmis