Take a rib of some roast ribs of beef, leaving the meat
on the bone about one-half an inch thick. Season with
salt and pepper, and broil over a moderate fire for five
minutes. Mix a teaspoonful of English mustard with
Worcestershire sauce so as to obtain a paste. Cover the
meat with it, sprinkle with bread crumbs and melted
butter, and broil for five minutes more. Serve on a
piece of buttered toast✪ Broiled and Devilled Bones with a little gravy in the dish.
MINCED VEAL AND HAM 3%
Cut up in small dice one-half pound of roast veal and
a quarter of a pound of cooked lean ham. Fry two
finely chopped fresh mushrooms in butter, add a table-
spoonful of flour and a cup of cream and milk mixed.
96
ft:
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
Let it come to a boil and then add the veal and ham.
Season with salt and pepper. When boiling add the yolks
of two eggs, stir well together for another minute, and
then remove from the fire. Have six round pieces of
toast✪ Minced Veal and Ham ready on a platter; divide the hash on the toast,
heaping it up as much as possible. Sprinkle a little finely
chopped parsley over it.
LOUIS' EVERY WOMAN'S COOK BOOK
Whei* Served.
Guests.
Remarks.
SWEET ENTREMETS OR DESSERTS
OMELETTE SOUFFLEE A LA VANILLE ^
Place in a bowl the yolks of six eggs with five heaping
tablespoonfuls of powdered sugar and one-half a tea-
spoonful of vanilla extract. Beat together vigorously for
a few minutes. Take the whites of nine eggs✪ Omelette Soufflée à la Vanille in a bowl
or copper basin, and beat them to a stiff froth with a wire
whisk. Mix the yolks and the whites together carefully,
pile the mixture on a metal baking-dish, smooth it over
with a knife, and bake for twelve or fifteen minutes in
a moderate oven. Sprinkle sugar over it and serve
immediately.
PANCAKES WITH MERINGUE ^
Prepare six small pancakes, cover them with raspberry
jam, and roll them up. Cut each roll in two, and place
them on a slightly buttered baking-dish. Beat the whites
of four eggs to a stiff froth, then mix into it carefully
four ounces of powdered sugar✪ Pancakes with Meringue; cover the pieces of
pancakes with this meringue, sprinkle sugar over it, and
bake for five minutes in a very moderate oven.
PEACHES WITH RICE A LA CONDE ^5
Prepare an ordinary sweet milk rice, vanilla flavour.
Put on a round platter a layer of it about an inch thick.
Have ready some peeled half peaches which have been
previously cooked in a syrup; arrange them nicely on
top of the rice, and put a border of maraschino cherries
around the peaches. Colour some of the peach syrup✪ Peaches with Rice à la Conde to a
light pink and pour over it. Serve warm.
PINEAPPLE FRITTERS WITH MACAROONS ^
Cut in two, slices of cored and cooked pineapples to obtain
half-moon shaped pieces. Drain. Break up some dry
Q8
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
macaroons and moisten with brandy and curacoa; mash
them to obtain a thick paste. Put this macaroon paste
between two pieces of pineapple. Prepare as many as
needed. Dip them in flour and then in frying batter✪ Pineapple Fritters with Macaroons,
and fry in deep fat to a golden colour. Drain off the fat
well and serve on a napkin.
=9
Page 51 · 6 recipe records on this page
Presented as published in 1910. 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
Take a rib of some roast ribs of beef, leaving the meat on the bone about one-half an inch thick. Season with salt and pepper, and broil over a moderate fire for five minutes. Mix a teaspoonful of English mustard with Worcestershire sauce so as to obtain a paste. Cover the meat with it, sprinkle with bread crumbs and melted butter, and broil for five minutes more. Serve on a piece of buttered toast with a little gravy in the dish.
MINCED VEAL AND HAM 3%
Cut up in small dice one-half pound of roast veal and a quarter of a pound of cooked lean ham. Fry two finely chopped fresh mushrooms in butter, add a tablespoonful of flour and a cup of cream and milk mixed.
ft:
When Served.
Guests.
Remarks.
Let it come to a boil and then add the veal and ham. Season with salt and pepper. When boiling add the yolks of two eggs, stir well together for another minute, and then remove from the fire. Have six round pieces of toast ready on a platter; divide the hash on the toast, heaping it up as much as possible. Sprinkle a little finely chopped parsley over it.
When Served.
Guests.
Remarks.
SWEET ENTREMETS OR DESSERTS
OMELETTE SOUFFLEE A LA VANILLE ^ Place in a bowl the yolks of six eggs with five heaping tablespoonfuls of powdered sugar and one-half a teaspoonful of vanilla extract. Beat together vigorously for a few minutes. Take the whites of nine eggs in a bowl or copper basin, and beat them to a stiff froth with a wire whisk. Mix the yolks and the whites together carefully, pile the mixture on a metal baking-dish, smooth it over with a knife, and bake for twelve or fifteen minutes in a moderate oven. Sprinkle sugar over it and serve immediately.
PANCAKES WITH MERINGUE ^ Prepare six small pancakes, cover them with raspberry jam, and roll them up. Cut each roll in two, and place them on a slightly buttered baking-dish. Beat the whites of four eggs to a stiff froth, then mix into it carefully four ounces of powdered sugar; cover the pieces of pancakes with this meringue, sprinkle sugar over it, and bake for five minutes in a very moderate oven.
PEACHES WITH RICE A LA CONDE ^5
Prepare an ordinary sweet milk rice, vanilla flavour. Put on a round platter a layer of it about an inch thick. Have ready some peeled half peaches which have been previously cooked in a syrup; arrange them nicely on top of the rice, and put a border of maraschino cherries around the peaches. Colour some of the peach syrup to a light pink and pour over it. Serve warm.
PINEAPPLE FRITTERS WITH MACAROONS ^
Cut in two, slices of cored and cooked pineapples to obtain half-moon shaped pieces. Drain. Break up some dry
Q8
When Served.
Guests.
Remarks.
macaroons and moisten with brandy and curacoa; mash them to obtain a thick paste. Put this macaroon paste between two pieces of pineapple. Prepare as many as needed. Dip them in flour and then in frying batter, and fry in deep fat to a golden colour. Drain off the fat well and serve on a napkin.
=9
Records on this page
Broiled and Devilled BonesMinced Veal and HamOmelette Soufflée à la VanillePancakes with MeringuePeaches with Rice à la CondePineapple Fritters with Macaroons