Have ready a saute-pan with some boiling water and
salt in it. Five minutes before serving, drop the Eavioli
into the water. As soon as they bubble up, remove to
side of fire to finish cooking, strain them onto a sieve, from
there into a saute-pan (fairly large), powder them over
with a little grated Parmesan, throw on the Bechamel
sauce, which should be very smooth and not too thick ;
finally, add a good-sized piece of fresh butter and a chip
of Paplika. Stir quite gently, so as not to spoil the
Ravioli, and serve them in a casserole or in a crust of
pastry.
Panade for the Forcemeat.— Put about a gill of
water in a saucepan, with a bit of butter the size of a
walnut. Put the saucepan on the fire ; as soon as it
boils up, add one tablespoonful and a half of flour ; work
the mixture at the side of the fire. This paste should be
of a good, rather firm, consistency. Put it on to a rather
D
34 POT-POURRI FROM A SURREY GARDEN
flat dish. Butter the surface lightly, to keep it from
drying, and put it to cool.
Mousse de Volaille.— Take off the fillets, &c., of
three chickens, cut them up into little dice, pound them
into a mortar, and reduce them to a paste ; this done,
pass them first through a wire sieve, and afterwards
through a hair sieve or a quenelle sieve. Put this meat
into a moderate-sized basin, and stand it in a cool place
till wanted. Eemove the legs from the carcases of the
chickens (these may be used for something else), wash
the carcases in cold water, and let them soak for an hour.
Now take 1^ Ib. of lean veal, mince it up rather fine,
put it in a saucepan which will hold about three quarts
of liquid, add the half of one white of egg ; mix all
together, add two pints of water and nearly a quart of
stock, one chopped onion, one carrot, a little celery, and
the carcases ; boil up on a quick fire, stirring from time
to time with a wooden spoon. As soon as it boils, remove
to side of fire, so that it should only boil on one side, and
quite slowly, removing the grease from time to time.
Let it boil for three hours. Strain the foundation through
a well-rinsed cloth. The above is the foundation for the
Sauce Supreme.
Sauce Supreme. — This sauce requires great care in
making. Put in a saucepan 4J oz. of butter and 3J oz. of
flour. Put the saucepan on a slow fire, and let the flour
cook lightly without getting coloured. As soon as the
flour is cooked, dilute it with the foundation of chicken,
little by little, stirring all the time with a wooden spoon.
So as to be able to spread it out without lumps, keep it
much lighter than ordinary sauces. Stir it all the time
till it boils; when remove it to side of fire, so that it
should but just boil, and that only on one side. Add
two or three raw chopped mushrooms ; as the butter and
steam rise gently to the surface, remove them, and let
FEBRUARY 35
it cook for a good hour. Afterwards strain your sauce
through a fine cullender into a frying-pan, more wide
than deep. Put it on a hot fire, and stir without stopping
with a wooden spoon to prevent it sticking ; this is an
important point. Add one or two gills of good sweet
cream. As soon as the sauce sticks to the spoon, that
means it is ready. Strain it through a muslin in a little
bain-marie ; stand the sauce to heat in a saucepan with
hot water in it.
Page 21
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
A modernized reading is not available for this page yet. You are seeing the original text.
Have ready a saute-pan with some boiling water and
salt in it. Five minutes before serving, drop the Eavioli
into the water. As soon as they bubble up, remove to
side of fire to finish cooking, strain them onto a sieve, from
there into a saute-pan (fairly large), powder them over
with a little grated Parmesan, throw on the Bechamel
sauce, which should be very smooth and not too thick ;
finally, add a good-sized piece of fresh butter and a chip
of Paplika. Stir quite gently, so as not to spoil the
Ravioli, and serve them in a casserole or in a crust of
pastry.
Panade for the Forcemeat.— Put about a gill of
water in a saucepan, with a bit of butter the size of a
walnut. Put the saucepan on the fire ; as soon as it
boils up, add one tablespoonful and a half of flour ; work
the mixture at the side of the fire. This paste should be
of a good, rather firm, consistency. Put it on to a rather
D
34 POT-POURRI FROM A SURREY GARDEN
flat dish. Butter the surface lightly, to keep it from
drying, and put it to cool.
Mousse de Volaille.— Take off the fillets, &c., of
three chickens, cut them up into little dice, pound them
into a mortar, and reduce them to a paste ; this done,
pass them first through a wire sieve, and afterwards
through a hair sieve or a quenelle sieve. Put this meat
into a moderate-sized basin, and stand it in a cool place
till wanted. Eemove the legs from the carcases of the
chickens (these may be used for something else), wash
the carcases in cold water, and let them soak for an hour.
Now take 1^ Ib. of lean veal, mince it up rather fine,
put it in a saucepan which will hold about three quarts
of liquid, add the half of one white of egg ; mix all
together, add two pints of water and nearly a quart of
stock, one chopped onion, one carrot, a little celery, and
the carcases ; boil up on a quick fire, stirring from time
to time with a wooden spoon. As soon as it boils, remove
to side of fire, so that it should only boil on one side, and
quite slowly, removing the grease from time to time.
Let it boil for three hours. Strain the foundation through
a well-rinsed cloth. The above is the foundation for the
Sauce Supreme.
Sauce Supreme. — This sauce requires great care in
making. Put in a saucepan 4J oz. of butter and 3J oz. of
flour. Put the saucepan on a slow fire, and let the flour
cook lightly without getting coloured. As soon as the
flour is cooked, dilute it with the foundation of chicken,
little by little, stirring all the time with a wooden spoon.
So as to be able to spread it out without lumps, keep it
much lighter than ordinary sauces. Stir it all the time
till it boils; when remove it to side of fire, so that it
should but just boil, and that only on one side. Add
two or three raw chopped mushrooms ; as the butter and
steam rise gently to the surface, remove them, and let
FEBRUARY 35
it cook for a good hour. Afterwards strain your sauce
through a fine cullender into a frying-pan, more wide
than deep. Put it on a hot fire, and stir without stopping
with a wooden spoon to prevent it sticking ; this is an
important point. Add one or two gills of good sweet
cream. As soon as the sauce sticks to the spoon, that
means it is ready. Strain it through a muslin in a little
bain-marie ; stand the sauce to heat in a saucepan with
hot water in it.