Chop the eggs fine, and mix with them all
the other ingredients. Put the mixture into
small cups or dariole-tins ; cover with but-
tered paper, and steam for twenty minutes.
Turn out and serve with white sauce fla-
voured with a tablespoonful of mushroom
ketchup, or, if fresh mushrooms can be
obtained, cut these in small pieces and stew
them in the sauce.
Creme b'Ht>olne» lt)»
One quart of milk, three ounces of oat-
* My silver dishes for thy meat.
As precious as the gods do eat.
Shall on my ivory tcUfle be
Prepared ecuh day for thee and me.'
Marlowe.
60
ENTRIES.
* ne cream o* the market ^
Provision ettough to serve a garrison*
Massinger.
meal, two eggs, one ounce of butter, two
tablespoonfuls of cream (or new milk), nut-
meg, mace, and sa✪ Creme d'Houlinelt.
Put a quart of milk into an iron saucepan,
and when boiling stir into the milk the oat-
meal. Boil slowly for an hour, stirring fre-
quently. Next pass the porridge through a
wire sieve, and mix with it the other in-
gredients. Pour the mixture into a buttered
tin mould, and cover over with paper. Steam
slowly for half an hour. Turn out ; serve
with mushroom or bechamel sauce, and
garnish with peas, French beans, or mush-
rooms.
TleapoUtan Croquettes. ID.
Three ounces of Naples macaroni, a quart
* And thus they bid adieu to carnal dishes,
To solid meats and highly spiced redouts,*
Byron.
6i
ENTRIES.
* Your greatest want is, you want much of meat*
* TiMON OF Athens.'
of milk, one ounce of finely-chopped mush-
rooms, fresh or dried, some vermicelli✪ Neapolitan Croquettes.
Stew the macaroni in a pint and a half of
milk until soft, .then with a wooden spoon
mash it into a pulp. Meanwhile cut the
mushrooms fine, and simmer them for an
hour in a gill of milk ; add the mushrooms
and milk to the macaroni pulp, and allow it
to cool on a plate. Take some puff-paste,
roll it out very thin, and cut it into
three-inch squares. Egg the edges of the
squares, and then lay small pieces of the
macaroni-pulp — pieces the size of a large
walnut — in the centre of each. Fold the
paste over diagonally, and tuck up the
corners. Egg the outside of each croquette
' Nor shall my meat come in sneaking^ like the city-service,
One dish a quarter of an hour after the other*
Beaumont and Fletcher.
62
ENTRIES.
* Now the festive board with viands is stored ;
Savoury dishes be there^ I ween*
*Ingoldsby Legends.'
with yolk of egg, and sprinkle vermicelli
over them. Fry in boiling lard until a light-
brown colour, when remove with a fish- slice,
and lay on kitchen paper to drain. Serve in
a dish with a doily. Garnish with fried
parsley.
Neapolitan XTimbaL ID*
One ounce of Naples macaroni, two ounces
of mushrooms, one egg, nutmeg or mace,
pepper and salt, three-quarters of a pint of
milk, a tablespoonful of cream✪ Neapolitan Timbale.
Break the macaroni small, and put it with
a pinch of salt and sufficient cold water to
cover it in a saucepan. Boil for ten minutes,
then strain the water off ; add the milk (hot),
and boil slowly until the macaroni is quite
* They carved at the meal
With gloves of steely
And drank the red Tvine through the helmet barred,*
* Lay of the Last Minstrel.*
_
ENTRIES.
* A tabl^ richly spread, in regal mode,
WUh dishes piled and meats of noblest sort
A nd savour, * — M ilton.
soft. Remove it from the fire, and stir with
a wooden spoon to reduce it to a pulp. Peel
the mushrooms and cut them into thin slices ;
add these, the egg, the spices, and the cream
to the macaroni-pulp. Pour the mixture into
a buttered china mould, and steam slowly for
three-quarters of an hour.
Page 15 · 4 recipe records on this page
Presented as published in 1889. 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
Chop the eggs fine, and mix with them all the other ingredients. Put the mixture into small cups or dariole-tins ; cover with buttered paper, and steam for twenty minutes. Turn out and serve with white sauce flavoured with a tablespoonful of mushroom ketchup, or, if fresh mushrooms can be obtained, cut these in small pieces and stew them in the sauce.
Creme d'Holeine. D.
One quart of milk, three ounces of oat-
* My silver dishes for thy meat. As precious as the gods do eat. Shall on my ivory tcUfle be Prepared ecuh day for thee and me.'
Marlowe.
* ne cream o* the market ^ Provision ettough to serve a garrison*
Massinger.
meal, two eggs, one ounce of butter, two tablespoonfuls of cream (or new milk), nutmeg, mace, and salt.
Put a quart of milk into an iron saucepan, and when boiling stir into the milk the oatmeal. Boil slowly for an hour, stirring frequently. Next pass the porridge through a wire sieve, and mix with it the other ingredients. Pour the mixture into a buttered tin mould, and cover over with paper. Steam slowly for half an hour. Turn out ; serve with mushroom or bechamel sauce, and garnish with peas, French beans, or mushrooms.
Neapolitan Croquettes. D.
Three ounces of Naples macaroni, a quart
* And thus they bid adieu to carnal dishes, To solid meats and highly spiced redouts,*
Byron.
* Your greatest want is, you want much of meat*
* TiMON OF Athens.'
of milk, one ounce of finely-chopped mushrooms, fresh or dried, some vermicelli.
Stew the macaroni in a pint and a half of milk until soft, .then with a wooden spoon mash it into a pulp. Meanwhile cut the mushrooms fine, and simmer them for an hour in a gill of milk ; add the mushrooms and milk to the macaroni pulp, and allow it to cool on a plate. Take some puff-paste, roll it out very thin, and cut it into three-inch squares. Egg the edges of the squares, and then lay small pieces of the macaroni-pulp — pieces the size of a large walnut — in the centre of each. Fold the paste over diagonally, and tuck up the corners. Egg the outside of each croquette
' Nor shall my meat come in sneaking^ like the city-service, One dish a quarter of an hour after the other*
Beaumont and Fletcher.
* Now the festive board with viands is stored ; Savoury dishes be there^ I ween*
*Ingoldsby Legends.'
with yolk of egg, and sprinkle vermicelli over them. Fry in boiling lard until a lightbrown colour, when remove with a fish- slice, and lay on kitchen paper to drain. Serve in a dish with a doily. Garnish with fried parsley.
Neapolitan Timbal. D.
One ounce of Naples macaroni, two ounces of mushrooms, one egg, nutmeg or mace, pepper and salt, three-quarters of a pint of milk, a tablespoonful of cream.
Break the macaroni small, and put it with a pinch of salt and sufficient cold water to cover it in a saucepan. Boil for ten minutes, then strain the water off ; add the milk (hot), and boil slowly until the macaroni is quite
* They carved at the meal With gloves of steely And drank the red Tvine through the helmet barred,*
* Lay of the Last Minstrel.*
_
* A tabl^ richly spread, in regal mode, WUh dishes piled and meats of noblest sort A nd savour, * — M ilton.
soft. Remove it from the fire, and stir with a wooden spoon to reduce it to a pulp. Peel the mushrooms and cut them into thin slices ; add these, the egg, the spices, and the cream to the macaroni-pulp. Pour the mixture into a buttered china mould, and steam slowly for three-quarters of an hour.
Records on this page
Creme d'HoulineHaricot Bean CreamNeapolitan CroquettesNeapolitan Timbale