In sauces, either for fish or meat, one expense
or provision may be made to serve two pur-
poses. For instance, if we have ^' Sole a la
Normande," and rump steak with oyster sauce ;
half a dozen oysters will serve for both, while
the melted butter may be all made at once, and
divided afterwards ; the same wine also, and the
same seasoning, etc.
If a disli of vegetables is required, and the
soup is a clear stock or bouillon, these vege-
tables will cook quite as well in the soup, and
increase its flavour; always, of course, except-
ing such vegetables as cabbage or spinach,
which should boil in clear water by themselves ;
cauliflowers do not give a disagreeable flavour
by any means, but their whiteness could not be
kept if boiled in stock, therefore they also should
be cooked alone.
Where the first part of the dinner claims
much attention and watching^, the sweet dishes
should be such as can be prepared in advance ;
then, if the reverse be the case, the meat cold,
and the fish of a simple kind, a little more
elaboration may be given to this course.
As a rule, two fried dishes or two boiled ones
I90 MENUS FOR SMALL DINNERS.
should not appear in the same menu ; of course,
there are occasions when it is necessary to make
exceptions, but it will be found too great a tax
upon one pair of hands.
The following menus may be found sugges-
tive. Recipes are not given here, as they will
mostly be found under their respective headings,
or at the close of the book : —
No. 1.
Julienne soup.
Sole au gratin.
Eoast loin of mutton with turnips and sauce
blanche cm jpersiL
Omelettes au rhum.
Fruit tartlets.
No. 2.
Bouillon.
Boiled beef, with a " plat de carrottes.^'
Braised chicken and salad.
Potatoes sautes.
Apple fritters.
Cheese, with croutons.
MENUS FOR SMALL DINNERS. 191
No. 3.
Potage ail tomates.
Boiled cod, sauce maitre d'hotel.
Fricandeau of veal.
Spinacli with eggs.
Eice mould and
Compote of fruit.
No. 4.
Potage au lait.
Croquettes,, tomato sauce.
Roast beef.
Peas or haricots au beurre.
Soufflee puddiug, with
Chocolate or jelly sauce.
No. 5.
Bisque of crab.
Lobster cutlets.
Braised leg of mutton.
Cauliflower a la sauce blanche.
Lemon meringue pudding.
192 MENUS FOR SMALL DINNERS,
No. 6.
Yermicelli soup.
Kagout of mutton.
Cold roast beef.
Potatoes a la creme and
Vegetable salad.
Gateau de riz.
"Hors-d'oeuvre/^ consisting of oysters^ olives,
radishes, cbeese, and butter_, may be placed
upon tbe table or handed round. If liked,
potatoes may accompany botli fisli and all meat
dishes.
CHAPTER XIX.
Cboice Supper 2)isbe5»
WITH families wlio breakfast at an early
hour, and dine in the middle of the day^
the need of a fairly substantial meal at supper
time is a felt want. And whether the supper
dish be a hot or a cold one, it is of first im-
portance that it should be a savonry one, as it
is frequently a wearied mind as well as a tired
body which asks to be refreshed at this hour.
Many of the dishes described in the previous
chapters are eminently suited for supper dishes;
particulary those classed under the head of
^'Fricassees and Rechauffes,^^ and for an ap-
petising way of serving meat cold see the
chapter on '' Salads.^'
Kidneys make a very recherche dish for the
supper table, either served alone or with a little
meat. They are by no means indigestible if
P.O. ^^^ o
Page 63
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
In sauces, either for fish or meat, one expense or provision may be made to serve two purposes. For instance, if we have "Sole a la Normande," and rump steak with oyster sauce ; half a dozen oysters will serve for both, while the melted butter may be all made at once, and divided afterwards ; the same wine also, and the same seasoning, etc.
If a dish of vegetables is required, and the soup is a clear stock or bouillon, these vegetables will cook quite as well in the soup, and increase its flavour; always, of course, excepting such vegetables as cabbage or spinach, which should boil in clear water by themselves ; cauliflowers do not give a disagreeable flavour by any means, but their whiteness could not be kept if boiled in stock, therefore they also should be cooked alone.
Where the first part of the dinner claims much attention and watching^, the sweet dishes should be such as can be prepared in advance ; then, if the reverse be the case, the meat cold, and the fish of a simple kind, a little more elaboration may be given to this course.
As a rule, two fried dishes or two boiled ones
I90 MENUS FOR SMALL DINNERS.
should not appear in the same menu ; of course, there are occasions when it is necessary to make exceptions, but it will be found too great a tax upon one pair of hands.
The following menus may be found suggestive. Recipes are not given here, as they will mostly be found under their respective headings, or at the close of the book : —
No. 1.
Julienne soup.
Sole au gratin.
Roast loin of mutton with turnips and sauce blanche au persil.
Omelettes au rhum.
Fruit tartlets.
No. 2.
Bouillon.
Boiled beef, with a " plat de carrottes.^'
Braised chicken and salad.
Potatoes sautes.
Apple fritters.
Cheese, with croutons.
MENUS FOR SMALL DINNERS. 191
No. 3.
Potage aux tomates.
Boiled cod, sauce maitre d'hotel.
Fricandeau of veal.
Spinacli with eggs.
Eice mould and
Compote of fruit.
No. 4.
Potage au lait. Croquettes, tomato sauce.
Roast beef.
Peas or haricots au beurre.
Souffle pudding, with
Chocolate or jelly sauce.
No. 5.
Bisque of crab.
Lobster cutlets.
Braised leg of mutton.
Cauliflower a la sauce blanche.
Lemon meringue pudding.
192 MENUS FOR SMALL DINNERS,
No. 6.
Vermicelli soup.
Ragout of mutton.
Cold roast beef.
Potatoes a la creme and
Vegetable salad.
Gateau de riz.
"Hors-d'oeuvre" consisting of oysters, olives, radishes, cheese, and butter, may be placed upon tbe table or handed round. If liked, potatoes may accompany botli fisli and all meat dishes.
CHAPTER XIX.
Cboice Supper 2)isbe5»
WITH families wlio breakfast at an early hour, and dine in the middle of the day^ the need of a fairly substantial meal at supper time is a felt want. And whether the supper dish be a hot or a cold one, it is of first importance that it should be a savonry one, as it is frequently a wearied mind as well as a tired body which asks to be refreshed at this hour.
Many of the dishes described in the previous chapters are eminently suited for supper dishes; particulary those classed under the head of ^'Fricassees and Rechauffes,^^ and for an appetising way of serving meat cold see the chapter on '' Salads.^'
Kidneys make a very recherche dish for the supper table, either served alone or with a little meat. They are by no means indigestible if
P.O. ^^^ o