Omelets can also be made with spinach, sorrel, peas,
asparagus, mushrooms (fresh and tinned), truffles, brains,
giblets, &c., &a The process of their composition is always
122 PRACTICAL HOUSEHOLD COOKERY.
the same, only varying in the cooking of the different
ingredients required to put with it.
Note, — For all sweet omelets, snow eggs, dsc, see Sweets.
265. BREAD PANADA.
Soak about half a pound of the crumb of stale bread in
tepid water for a quarter of an hour; then put it on a
cloth, fold, and wring it tightly to squeeze the water out ;
after which, turn it into a stewpan with half a pint of white
broth, set the stewpan on the fire and simmer till the
broth is completely reduced, stirring all the time with a
wooden spoon till the contents assume the consistency of a
thick paste ; then add an ounce of butter✪ Bread Panada, continue stirring
for a few seconds, pour it into a plate and store it away in
the larder ready for use.
266. RICE PANADA.
Put three ounces of rice into a saucepan, soak it with
half a pint of white broth for about fifteen minutes ; set it
on the fire and boil gently, without stirring, for another
fifteen minutes ; add an ounce of butter✪ Rice Panada, stir well on the
fire for ^yq minutes, rub the rice through a sieve, spread
it on a plate, and put it in a cool place for future use.
267. SEMOLINA PANADA.
Put in a stewpan half a pint of white broth with one
and a half ounce of butter ; boil ; draw the stewpan away
from the fire, sprinkle into it four ounces of semolina flour✪ Semolina Panada,
stir gently by the side of the fire till the semolina is nicely
dried up, then turn it into a plate and put by, like the
previous panada.
PRACTICAL HOUSEHOLD COOKERY. 123
268. BREAD-RASPINGS.
Save the pieces of stale bread, put them in a tin dish in
the oven over- night to dry until next morning, then pound
in a mortar, pass through a fine wire sieve, and put in a
tin box for use.
269. BREADINGS.
For breadings, beat two eggs on a plate, and mix well
with a tablespoonful of oil and a little salt and pepper.
Rub through a wire sieve a few pieces of crumb of stale
bread✪ Breading, put it in a tin dish in the oven to dry and get a
bright golden colour, and then turn it into a closed box
for use.
CHAPTER V.
FORCEMEAT^GARNISHING IN GENERAL—AND
SALPICON.
Forcemeat is a mixture of fat or lean meat, chicken,
game, or fish, and the necessary seasoning, all well pounded
together. These are very useful in cookery, and turned
to good account for " hors-d'oBUvres " and " gratins," as well
as for garnishing fish, entrees, &c., &c., when made into
quenelles.
270. VEAL FORCEMEAT.
Clean, peel, and cook four potatoes; put in a stewpan
with an ounce of butter, and mash them properly; turn
the puree into a dish, and place the dish on the ice if
in warm weather, or in a cool place in winter. Mean-
time cut in small pieces, six ounces of a cushion of veal,
and three ounces of the udder of veal. Melt one ounce of
butter in a stewpan, and fry these till nicely browned;
moisten with a few tablespoonfuls of broth; let them
simmer till the lot is cooked and well glazed; add three
ounces of chopped calf's liver; simmer for six minutes
longer, and draw it away from the fire; let it get cold;
after which, pound it in a mortar with one pound of raw
fiesh of veal, free from skin and sinew and chopped fine ;
then add to it the mashed potatoes ; season with salt and
pepper; sprinkle a little grated nutmeg, with one table-
Bpoonful of Bechamel sauce and three eggs✪ Veal Forcemeat well beaten ;
124
PRACTICAL HOUSEHOLD COOKERY. 125
rub the mixture through a wire sieve into a basin, and put
it in a cool place ready for use, either for quenelles or
stuffing.
270a. ANOTHER VEAL STUFHRG.
Page 54 · 6 recipe records on this page
Presented as published in 1891. 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
Omelets can also be made with spinach, sorrel, peas, asparagus, mushrooms (fresh and tinned), truffles, brains, giblets, &c., &a The process of their composition is always
the same, only varying in the cooking of the different ingredients required to put with it.
Note, — For all sweet omelets, snow eggs, dsc, see Sweets.
265. BREAD PANADA.
Soak about half a pound of the crumb of stale bread in tepid water for a quarter of an hour; then put it on a cloth, fold, and wring it tightly to squeeze the water out ; after which, turn it into a stewpan with half a pint of white broth, set the stewpan on the fire and simmer till the broth is completely reduced, stirring all the time with a wooden spoon till the contents assume the consistency of a thick paste ; then add an ounce of butter, continue stirring for a few seconds, pour it into a plate and store it away in the larder ready for use.
266. RICE PANADA.
Put three ounces of rice into a saucepan, soak it with half a pint of white broth for about fifteen minutes ; set it on the fire and boil gently, without stirring, for another fifteen minutes ; add an ounce of butter, stir well on the fire for 5 minutes, rub the rice through a sieve, spread it on a plate, and put it in a cool place for future use.
267. SEMOLINA PANADA.
Put in a stewpan half a pint of white broth with one and a half ounce of butter ; boil ; draw the stewpan away from the fire, sprinkle into it four ounces of semolina flour, stir gently by the side of the fire till the semolina is nicely dried up, then turn it into a plate and put by, like the previous panada.
268. BREAD-RASPINGS.
Save the pieces of stale bread, put them in a tin dish in the oven over- night to dry until next morning, then pound in a mortar, pass through a fine wire sieve, and put in a tin box for use.
269. BREADINGS.
For breadings, beat two eggs on a plate, and mix well with a tablespoonful of oil and a little salt and pepper. Rub through a wire sieve a few pieces of crumb of stale bread, put it in a tin dish in the oven to dry and get a bright golden colour, and then turn it into a closed box for use.
CHAPTER V.
FORCEMEAT^GARNISHING IN GENERAL—AND
SALPICON.
Forcemeat is a mixture of fat or lean meat, chicken, game, or fish, and the necessary seasoning, all well pounded together. These are very useful in cookery, and turned to good account for " hors-d'oBUvres " and " gratins," as well as for garnishing fish, entrees, &c., &c., when made into quenelles.
270. VEAL FORCEMEAT.
Clean, peel, and cook four potatoes; put in a stewpan with an ounce of butter, and mash them properly; turn the puree into a dish, and place the dish on the ice if in warm weather, or in a cool place in winter. Meantime cut in small pieces, six ounces of a cushion of veal, and three ounces of the udder of veal. Melt one ounce of butter in a stewpan, and fry these till nicely browned; moisten with a few tablespoonfuls of broth; let them simmer till the lot is cooked and well glazed; add three ounces of chopped calf's liver; simmer for six minutes longer, and draw it away from the fire; let it get cold; after which, pound it in a mortar with one pound of raw fiesh of veal, free from skin and sinew and chopped fine ; then add to it the mashed potatoes ; season with salt and pepper; sprinkle a little grated nutmeg, with one table-
spoonful of Bechamel sauce and three eggs well beaten ;
rub the mixture through a wire sieve into a basin, and put it in a cool place ready for use, either for quenelles or stuffing.
270a. ANOTHER VEAL STUFHRG.
Records on this page
Bread PanadaRice PanadaRice PanadaSemolina PanadaBreadingVeal Forcemeat