Delmonico Raisin Sauce
From Bohemian San Francisco, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 68. The excerpt below is the record exactly as published.
half a lemon, raisins, and sweet almonds, blanched and chopped. When the wine boils break the eggs into it as in poaching eggs. Let them cook well and then put in serving dish. Add one tablespoonful of flour to the wine and cook to a cream then pour over the eggs, ITALIAN Soak two level teacups of rice. Mash two RISOTTO cloves of garlic and mix with a little minced parsley. Soak a dozen dried mush- rooms in a little water until soft, then chop fine and drain. Cover the bottom of a saucepan with olive oil, place over the fire until quite hot, then put in the garlic, parsley, and mush- rooms, add half a can of tomatoes and cook half an hour. Drain the rice and put in a saucepan, adding a little broth, half a cup at a time, to keep from burning, and add, stirring con- stantly, the other ingredients, cooking all together until the rice is done. Salt to taste; sprinkle with Parmesan cheese. SCALLOPS OF Parboil the sweetbreads and then glaze in SWEETBREAD reduced Allcmande sauce. Dip in bread crumbs and fry in butter until a light brown. When done dish in close order and fill center with Toulouse Ragout, as follows: TOULOUSE Prepare half a dozen fine, large cocks- R \GOU'i' ^ combs, two dozen bulton mushrooms, small pieces of sweetbreads and a proportionate quantity of truffles. Place all in a stcwpan and add a small ladleful of drawn butter sauce, and the juice of a lemon. Cook a few minutes. 132 A FEW RARE RECIPES Soak kidney lamb chops in the follow- LAMB CHOPS ing mixture for twelve hours and then MARINADE broil: Four tablespoonfuls olive oil, one tablespoonful tarragon vinegar, one small sliced onion, one mashed clove of garlic, one broken up bay leaf, twelve whole black peppers, six cloves, one saltspoon of salt, two teaspoon- fuls dried thyme, strips of parsley and lemon peel. Cut up a chicken and boil until tender. SPANISH Cut up and fry in chicken fat two onions, CHICKEN PIE two green peppers, stirring in one and one-half tablespoonfuls of flour. Have ready five tomatoes, stewed, and put in two dozen ripe olives with a small clove of garlic, mashed. Grate seven large ears of corn, season with salt and put a layer in a greased baking pan, then chicken, then the other ingredients, with a little of the gravy. Stir all together and bake until brown. Cut a young chicken into small pieces CHICKEN and stew until tender, having the meat cov- JAMBALAYA ered with the broth when done. Remove the meat, drain and fry to light brown with two slices of onion. Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Wash and dry two cups of rice and put into the soup and cook until thor- oughly done and moderately dry (twenty-five minutes). Serve hot or cold. This is Mexican Turkey in Red Pep- QUAJATALE per, a favorite banquet dish. Cut a young EN MOLE turkey into small pieces and boil with shallots and salt. Take half a pound of red peppers, scalded and seeded, and grind fine with black peppers, celery seed, cloves, allspice, and mustard (about half a teaspoonful of each) and add to this some of the broth in which the turkey was cooked. Put a pound of lard in a skillet and, when boiling, put in the mixture with the turkey and let cook ten minutes, sending it to the table hot. Brown butter in a skillet and stir in DELMONICO a teaspoonful of flour, forming a smooth RAISIN SAUCE paste. Add one cup of hot soup stock, stirring constantly. While boiling put into this a handful of raisins, handful of blanched almonds, pounded, half a lemon, sliced thin, a few cloves, a pinch of cinnamon, and a little horseradish
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