Fetits choux de pommes de terre. — Boil some
potatoes, drain away all water, steam for a few
minutes and rub them through a wire sieve into
a large basin. Add to them one or two ounces
of butter, salt and pepper to taste, and sufficient milk
to make them into rather a stiff paste. Having
worked them well with a large fork, and when they are
quite smooth, take up small portions of the potatoes and
Little French Dinners.
fashion them into the shape of balls and lay them on a
greased baking sheet ; make some much smaller balls and
lay them on the top of the larger ones, somewhat in
imitation of miniature cottage loaves. When all are done,
beat up an egg with a little milk and brush over the
potatoes with it. Place the tin at once in a good oven till
the potatoes are of a light brown colour, then serve
immediately.
(Eufs farcis anx anchoix (Eggs Stuffed with
Anchovies). — Boil some eggs quite hard, remove the
shells and cut the eggs in half lengthwise. Take out
the yolks and then having as many anchovies as there
are eggs, bone and skin them and pound them with
the yolks in a mortar, adding a good-sized piece of butter, a
grate of nutmeg and pepper and salt to taste✪ Fetits choux de pommes de terre. Fill each
half egg with this mixture, put them in a tin in the oven to
get thoroughly hot and serve on oval pieces of bread fried
in butter.
Beignets a la Danoise (Danish Fritters).— Take
two ounces of butter, one ounce of sugar, quarter
of a pound of flour, half a pint of cream and five
eggs✪ Beignets a la Danoise (Danish Fritters). Beat the butter to a cream, then add the
sugar and the flour very gradually. When all has been
added, put in the eggs one by one, beating the mixture
thoroughly before adding each egg ; add lastly the cream,
stir it very gently and do not beat the mixture any more.
Have ready a large pan of boiling fat and drop into it
heaped teaspoonfuls of the batter, which will quickly form
themselves into the shape of a ball. As each one turns a
light golden brown, lift it out carefully and place it on a
sieve to drain at the mouth of the oven. When all are
ready, serve on a hot dish with plenty of caster sugar
sprinkled over them.
io Little French Dinners.
MENU*— IV*
CONSOMME ATT CBLERI.
SOLE FABCIE AU FOUR.
PERDREAUX AUX CHAMPIGNONS.
PETITS Pois i LA PAYSANNE.
GATEAU DE NOISETTES. SAUCE SABATONNE.
Consomme an Celeri (Celery Soup).— Take the giblets
of two chickens, i.e., the feet, neck, gizzard, and liver.
Cleanse them all thoroughly, scalding the feet, and put them
into a saucepan with three-quarters of a pound of knuckle of
veal, a piece of lean bacon, four to five pints of second
stock, and salt to taste. Let this come slowly to the boil
and then, having removed all scum, add two heads of
celery, a carrot, an onion, a turnip, some parsley, three or
four cloves, and some whole pepper✪ Consomme an Celeri (Celery Soup). Bring to the boil
once more, and then let the whole simmer gently for four
hours. Strain through a clean napkin, clarify if necessary
with the whites and shells of one or two eggs, and remove
all fat when cold. The next day cut some celery into small
round pieces with a round cutter, and boil them in a little
stock with a small piece of butter. When quite tender,
strain them on a sieve and place them in a saucepan with
as much of the above consomme as is wanted for soup.
Let the whole boil for five minutes and then serve.
Page 6 · 6 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
Petits choux de pommes de terre. — Boil some potatoes, drain away all water, steam for a few minutes and rub them through a wire sieve into a large basin. Add to them one or two ounces of butter, salt and pepper to taste, and sufficient milk to make them into rather a stiff paste. Having worked them well with a large fork, and when they are quite smooth, take up small portions of the potatoes and
Little French Dinners.
fashion them into the shape of balls and lay them on a greased baking sheet ; make some much smaller balls and lay them on the top of the larger ones, somewhat in imitation of miniature cottage loaves. When all are done, beat up an egg with a little milk and brush over the potatoes with it. Place the tin at once in a good oven till the potatoes are of a light brown colour, then serve immediately.
Œufs farcis aux anchois (Eggs Stuffed with Anchovies). — Boil some eggs quite hard, remove the shells and cut the eggs in half lengthwise. Take out the yolks and then having as many anchovies as there are eggs, bone and skin them and pound them with the yolks in a mortar, adding a good-sized piece of butter, a grate of nutmeg and pepper and salt to taste. Fill each half egg with this mixture, put them in a tin in the oven to get thoroughly hot and serve on oval pieces of bread fried in butter.
Beignets à la Danoise (Danish Fritters).— Take two ounces of butter, one ounce of sugar, quarter of a pound of flour, half a pint of cream and five eggs. Beat the butter to a cream, then add the sugar and the flour very gradually. When all has been added, put in the eggs one by one, beating the mixture thoroughly before adding each egg ; add lastly the cream, stir it very gently and do not beat the mixture any more. Have ready a large pan of boiling fat and drop into it heaped teaspoonfuls of the batter, which will quickly form themselves into the shape of a ball. As each one turns a light golden brown, lift it out carefully and place it on a sieve to drain at the mouth of the oven. When all are ready, serve on a hot dish with plenty of caster sugar sprinkled over them.
io Little French Dinners.
MENU*— IV*
CONSOMMÉ AU CÉLERI.
SOLE FARCIE AU FOUR.
PERDREAUX AUX CHAMPIGNONS.
PETITS POIS À LA PAYSANNE. GATEAU DE NOISETTES. SAUCE SABATONNE.
Consommé au Céleri (Celery Soup).— Take the giblets of two chickens, i.e., the feet, neck, gizzard, and liver. Cleanse them all thoroughly, scalding the feet, and put them into a saucepan with three-quarters of a pound of knuckle of veal, a piece of lean bacon, four to five pints of second stock, and salt to taste. Let this come slowly to the boil and then, having removed all scum, add two heads of celery, a carrot, an onion, a turnip, some parsley, three or four cloves, and some whole pepper. Bring to the boil once more, and then let the whole simmer gently for four hours. Strain through a clean napkin, clarify if necessary with the whites and shells of one or two eggs, and remove all fat when cold. The next day cut some celery into small round pieces with a round cutter, and boil them in a little stock with a small piece of butter. When quite tender, strain them on a sieve and place them in a saucepan with as much of the above consomme as is wanted for soup. Let the whole boil for five minutes and then serve.
Records on this page
Fetits choux de pommes de terreEufs farcis aux anchoix (Eggs Stuffed with Anchovies)Sole Farcie an Four (Sole Stuffed and Baked)Ferdreanx aux Champignons (Stewed Partridges with Mushrooms)Beignets a la Danoise (Danish Fritters)Consomme an Celeri (Celery Soup)