The flageolets, cooked in water until quite
tender, are well drained, then tossed about in
the saute pan with butter, seasoning, and a little
chopped parsley✪ Flageolets au Beurre added last of all. All the
butter in the pan should be served with them.
The same remark made in the case of the potage
will apply here — viz., haricots, potatoes, etc.,
are equally adapted to be served in exactly the
same way at a dejeuner.
An ^^ omelette soufflee '' might now follow.
This is made by whisking the whites and yolks
of the eggs apart, allowing one for each person,
adding powdered sugar in the proportion of a
teaspoonful to each Q^^, and a little lemon juice✪ Omelette Soufflée
to the beaten yolks; then beat in the snowy
whites.
A shallow baking tin is liberally buttered,
1 84 THE DEJEUNER A LA FOURCHETTE.
tlien lieated. The mixture is poured in and
baked in a quick oven. It will rise very much,
and when lightly browned on the top is suffici-
ently done^ and must be served immediately. A
little sifted sugar is a sufficient accompaniment.
Cheese, or biscuits and jelly, generally form
the closing portion of a dejeuner, sweet dishes
being thought rather out of place, excepting as
far as they occur in omelettes.
A glass of liqueur is as invariably the final
note as a cup of cafe noir, both here and at the
dinner ; indeed the "mazagran^^ or clear black
cofi"ee, served in a thick glass tumbler with
lump sugar, seems never out of place at any
hour of the day.
Although resembling a dinner, in general
outline, at least, it will be seen that a dejeuner
is a far simpler affair. One dish of meat is
considered quite sufficient, with a dish of vege-
tables or salad to follow it.
If a fish course is preferred, and it consists of
a fairly substantial kind, as soles, or mackerel,
or cod, then meat may be dispensed with al-
together, or the potage may be omitted.
Simplicity should be one of the characteristics
of this repast, as elegance and simplicity may
safely travel hand in hand.
CHAPTER XVIII.
/IDenus for Small Dinners*
THERE is one point in connection with tlie
all-important meal of the day that, in
small households at least, is frequently over-
looked— viz., having a menu. It is sometimes
thought to be ostentatious, but this is a great
mistake, and certainly if there be a guest at
the table it is a kindness as well as a duty on
the part of the host to see that one is provided.
Even at the private family table it will often
be found of great service ; imagination plays an
important part in the human organization, a
good name going a long way towards bringing
a dish into favour. So many devices are now
obtainable at so trifling a cost that none need
be excused on this account.
A wise housewife will keep the menus which
185
1 86 MENUS FOR SMALL DINNERS,
have once served^ making particular note of
tliose which gained the most favour ; they will
be found of great service in helping her on
future occasions.
Too great care can scarcely be given to the
appearance of the dinner table. An insufficient
supply of bread, or the lack of minor comforts,
such as mustard, well-filled salt- cellars, etc., or
knives and forks irregularly placed, are quite
enough in themselves to spoil the appetite of
the moderately fastidious.
Page 61 · 2 recipe records on this page
Presented as published in 1894. 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
The flageolets, cooked in water until quite tender, are well drained, then tossed about in the saute pan with butter, seasoning, and a little chopped parsley added last of all. All the butter in the pan should be served with them. The same remark made in the case of the potage will apply here — viz., haricots, potatoes, etc., are equally adapted to be served in exactly the same way at a dejeuner.
An "omelette soufflee" might now follow. This is made by whisking the whites and yolks of the eggs apart, allowing one for each person, adding powdered sugar in the proportion of a teaspoonful to each egg, and a little lemon juice to the beaten yolks; then beat in the snowy whites.
A shallow baking tin is liberally buttered,
1 84 THE DEJEUNER A LA FOURCHETTE.
then heated. The mixture is poured in and baked in a quick oven. It will rise very much, and when lightly browned on the top is sufficiently done^ and must be served immediately. A little sifted sugar is a sufficient accompaniment.
Cheese, or biscuits and jelly, generally form the closing portion of a dejeuner, sweet dishes being thought rather out of place, excepting as far as they occur in omelettes.
A glass of liqueur is as invariably the final note as a cup of cafe noir, both here and at the dinner ; indeed the "mazagran" or clear black coffee, served in a thick glass tumbler with lump sugar, seems never out of place at any hour of the day.
Although resembling a dinner, in general outline, at least, it will be seen that a dejeuner is a far simpler affair. One dish of meat is considered quite sufficient, with a dish of vegetables or salad to follow it.
If a fish course is preferred, and it consists of a fairly substantial kind, as soles, or mackerel, or cod, then meat may be dispensed with altogether, or the potage may be omitted.
Simplicity should be one of the characteristics of this repast, as elegance and simplicity may safely travel hand in hand.
CHAPTER XVIII.
/IDenus for Small Dinners*
THERE is one point in connection with tlie all-important meal of the day that, in small households at least, is frequently overlooked— viz., having a menu. It is sometimes thought to be ostentatious, but this is a great mistake, and certainly if there be a guest at the table it is a kindness as well as a duty on the part of the host to see that one is provided.
Even at the private family table it will often be found of great service ; imagination plays an important part in the human organization, a good name going a long way towards bringing a dish into favour. So many devices are now obtainable at so trifling a cost that none need be excused on this account.
A wise housewife will keep the menus which
1 86 MENUS FOR SMALL DINNERS,
have once served^ making particular note of tliose which gained the most favour ; they will be found of great service in helping her on future occasions.
Too great care can scarcely be given to the appearance of the dinner table. An insufficient supply of bread, or the lack of minor comforts, such as mustard, well-filled salt- cellars, etc., or knives and forks irregularly placed, are quite enough in themselves to spoil the appetite of the moderately fastidious.
Records on this page
Flageolets au BeurreOmelette Soufflée