season, take also about a dozen and a half asparagus stalks,
cook them in boiling salted water, drain them thoroughly
and cut up the tender part into pieces about one-third of an
inch long. Put all these into the tureen with three-pennyworth
of picked shrimps, which should be scalded in boiling water
and thoroughly drained, and at the time of serving add as
much clear stock as may be wanted.
Rougets en Fapillotes (Red Mullets in cases). — Make
a paper case for each mullet with a sheet of note paper, oil
them well and put them in the oven for a few minutes to
harden. Then sprinkle the under sides of the mullets with
pepper and salt, and lay them in their respective cases with
a small piece of butter over and underneath each. Place
the papers on a baking-tin and put them in the oven to
cook for about twenty minutes, if small. When serving
sprinkle them well with a little lemon juice✪ Rougets en Fapillotes (Red Mullets in Cases).
Cotelettes de Moutoii a la Brunoise (Mutton cut-
lets with vegetables). — Take a piece of the best end of a
neck of mutton, saw off the chine bone and the upper end of
the ribs; trim off all fat and cut the neck into cutlets,
leaving a bone to each. Then with a sharp knife, cut away
the sinewy skin adhering to each side of the bone, remove
every particle of fat and trim the cutlets neatly, leaving a
nice round piece of lean to each. Place them now side by
side in a large stew-pan, cover them with some boiling well-
flavoured stock or gravy, and leave them to simmer gently
for an hour and a half with the lid of the stewpan on. For
the garnish, take equal quantities of turnips, onions and
celery, and double the quantity of carrots, all cut into cubes
about a quarter of an inch square. Fry these in butter✪ Cotelettes de Mouton a la Brunoise (Mutton Cutlets with Vegetables) till
they begin to take colour, putting in first the carrots, then
the celery, then the onions and lastly the turnips. When
all the vegetables are equally fried, drain them on a sieve
and put them to finish cooking in some common stock (just
enough to cover them) for an hour or till they are quite
Little French Dinners. 65
tender. Twenty minutes before the cutlets are done, drain
off nearly all the stock in which they have been cooking, and
let it reduce by boiling it very quickly over a clear fire. At
the time of serving, dress the cutlets in a circle, heap up the
vegetables (drained) in the centre and pour the gravy all
over them. Mashed potatoes may accompany if liked.
Beignets de Champignons (Mushroom Fritters). — Put
into a basin two ounces and a half of flour, add to it half a
gill of water and half a tablespoonful each of salad oil and
of brandy, with a pinch of salt. Beat well for at least ten
minutes till the mixture is perfectly smooth and free from
all lumps, then stir in the yolk of an egg, beat again for two
or three minutes and in two hours' time mix in very lightly
and quickly the white of the egg whisked to a stiff froth,
Dip into this batter some mushrooms, which have been
marinaded✪ Beignets de Champignons (Mushroom Fritters) for an hour in oil with pepper and salt. Have
ready a large panful of boiling fat, place the frying basket
in the fat and drop each fritter into it from the end of a
spoon. Take them out directly they turn a golden colour,
drain them well and serve them sprinkled with fine salt and
hand round at the same time some rich brown gravy,
flavoured with mushrooms.
Page 37 · 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
season, take also about a dozen and a half asparagus stalks, cook them in boiling salted water, drain them thoroughly and cut up the tender part into pieces about one-third of an inch long. Put all these into the tureen with three-pennyworth of picked shrimps, which should be scalded in boiling water and thoroughly drained, and at the time of serving add as much clear stock as may be wanted.
Rougets en Fapillotes (Red Mullets in cases). — Make a paper case for each mullet with a sheet of note paper, oil them well and put them in the oven for a few minutes to harden. Then sprinkle the under sides of the mullets with pepper and salt, and lay them in their respective cases with a small piece of butter over and underneath each. Place the papers on a baking-tin and put them in the oven to cook for about twenty minutes, if small. When serving sprinkle them well with a little lemon juice.
Cotelettes de Mouton a la Brunoise (Mutton cutlets with vegetables). — Take a piece of the best end of a neck of mutton, saw off the chine bone and the upper end of the ribs; trim off all fat and cut the neck into cutlets, leaving a bone to each. Then with a sharp knife, cut away the sinewy skin adhering to each side of the bone, remove every particle of fat and trim the cutlets neatly, leaving a nice round piece of lean to each. Place them now side by side in a large stew-pan, cover them with some boiling wellflavoured stock or gravy, and leave them to simmer gently for an hour and a half with the lid of the stewpan on. For the garnish, take equal quantities of turnips, onions and celery, and double the quantity of carrots, all cut into cubes about a quarter of an inch square. Fry these in butter till they begin to take colour, putting in first the carrots, then the celery, then the onions and lastly the turnips. When all the vegetables are equally fried, drain them on a sieve and put them to finish cooking in some common stock (just enough to cover them) for an hour or till they are quite
Little French Dinners. 65
tender. Twenty minutes before the cutlets are done, drain off nearly all the stock in which they have been cooking, and let it reduce by boiling it very quickly over a clear fire. At the time of serving, dress the cutlets in a circle, heap up the vegetables (drained) in the centre and pour the gravy all over them. Mashed potatoes may accompany if liked.
Beignets de Champignons (Mushroom Fritters). — Put into a basin two ounces and a half of flour, add to it half a gill of water and half a tablespoonful each of salad oil and of brandy, with a pinch of salt. Beat well for at least ten minutes till the mixture is perfectly smooth and free from all lumps, then stir in the yolk of an egg, beat again for two or three minutes and in two hours' time mix in very lightly and quickly the white of the egg whisked to a stiff froth, Dip into this batter some mushrooms, which have been marinaded for an hour in oil with pepper and salt. Have ready a large panful of boiling fat, place the frying basket in the fat and drop each fritter into it from the end of a spoon. Take them out directly they turn a golden colour, drain them well and serve them sprinkled with fine salt and hand round at the same time some rich brown gravy, flavoured with mushrooms.
Records on this page
Rougets en Fapillotes (Red Mullets in Cases)Cotelettes de Mouton a la Brunoise (Mutton Cutlets with Vegetables)Beignets de Champignons (Mushroom Fritters)