Fried Whitings with Remoulade Sauce
From Culinary jottings, 1885
Serve with fried whitings.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 262. The excerpt below is the record exactly as published.
Toss in butter a remoulade sauce (hot). couple of shallots, finely minced ; add * Some pieces of cabbage boiled separately should be added to tliis soup.— W. MENU FOR A LITTLE HOME DINNER. 475 a dessert-spoonfnl of flour and half a pint of chicken stock ; then take a table-spoonful of mixed marjoram, garden cress, parsley, and capers, all very finely minced, and add them to the sauce, with a dessertspoonful of French mus- tard, pepper, and salt to taste, and a little grated nutmeg ; lastly, add a dessert-spoonful of salad oil, (optional), and when the sauce has boiled aminute or two, it is ready. 3. — Bone your fowl, and make a nice strong broth with the bones, which will, of course, form the basis of the stock for the whitings' sauce just described. Flatten out the fowl like a steak, butter it and grill it smartly over a bright fire, serve with bread sauce, and fried potatoes « la Lyonnaise (page 132), and garnish with water-cress. Do not forget the bread sauce receipt I gave at page SS. Simmer till tender a Bellary onion in Bread sauce. • , ci ^^^ ^,^ -i a pint 01 milk with a dozen pepper corns, a pinch of nutmeg, and four cloves ; strain when the onion is quite pulpy, pour the strained milk over the grated bread-crumbs, and heat it up again, adding a spoonful of cream before serving. 4. — Prepare the teal, as recommended in Menu N"©. 20, but preserving the breast of each bird Teal with bigarade entire, and make a game gravy with sauce. o & J the bones and the giblets of the birds, proceeding as already directed to make higarade sauce, page 351. I think, however, that as the oranges which compose this sauce in Europe are the sour Seville, a little lime juice should be added to ours to give it piquancy. Broil the teal breasts upon a gridiron, and serve them full of juice straight from the fire. Any nice vegetable may be reserved to accompany the teal. 5, — A quarter of a pound of bread-crumbs, three ounces 476 MENU FOR A LITTLE HOME DLWNER. of shredded suet, a quarter of a pound Yictoiia puddiug. „ . ii • • <• t •xi of any ]am, the juice of a lime, with the peel grated also, two ounces of sifted sugar, two eggs and a pinch of salt — mix thoroughly, place it in a buttered mould, and boil for three hours. Sauce : — Mix two tea-spoonfuls of flour with half an ounce of butter, and add a cupful of boiling water. Stir in a table-spoonful of the jam you use for your pudding, the juice of a lime and a spoonful of brandy : simmer for five minutes, mix with it a little pat of butter, strain, and pour it both over, and round the pudding. Or this : — Sauce lioyale a la Chetput : — Two ounces of sifted sugar, eight ounces of butter beaten to a cream, half a liqueur glass of ^ladcira, or sherry, and the same of brandy ; keep it quite cold, and serve in a boat. This is a specialite for plum pudding. Souffle de Volaille. Take the nicest meat of a full sized, cold roast chicken ; mince the meat very finely, put it in a Chicken souffle. « . -.i , i! i. xx f rymg-pan with two ounces oi butter, and a table-spoonful of minced ham, and toss till the butter is absorbed. Make about half a pint of rich white sauce, flavour it with almonds, pepper, salt, and use a broth made of the bones and trimmings. Now throw the mince into a mortar, and pound it to a paste, moistening it with the sauce. Pass the puree through the sieve, and then stir lightly into it the yolks of four eggs, adding last of all the whites of the eggs whipped to a stiff froth. Pour it into a souffle tin, with a paper round the top, to allow it to rise. Bake in a very quick oven. Serve the souffle MENU FOR A LITTLE HOME DINNER. 477 quickly in the tin, with a white napkin pinned round it. Rabbit, or game, may be advantageously cooked in this way ; petits souffles de gihier make an excellent second course dish. A wreath of fresh parsley round the bottom of the napkin gives a neat finish to the plat. Boudins de saumon- Choose as many China ramaquin cases, or small dariole moulds, as you have guests ; butter them ; and place them on one side. Make a good rich custard abstaining from sugar, and using a savoury seasoning of salt and pepper instead. — Empty a tin of salmon ; choose a nice piece for each mould ; place the pieces in a colander, and with cold water remove all oily liquid from them ; dry with a clean cloth, and then put them into the moulds, pouring the custard round them. Now steam the moulds, and when set, turn out the houdins carefully. Send round hot, with Hollandaise sauce. 51 3viEr<rxj isrcD. For a little home dinger. Puree de tomatcs. Mulet au gratin. *' Beef-steak Pie" a la supreme. R^ties a la becasse. Omelette soufflee. Fromage, liors d'ociivres. Dessert. 1. — Sonp meat as usual for two, six or eight good sized tomatoes. Make your stock from the Tomato Soup. , ^ .... soup meat, and as it is simmering, prepare the tomatoes as follows : — Choose an enamel-lined sauce-pan of a fair size, throw into it the tomatoes cut into quarters, a tea-spoonful of dried basil, an onion shredded, a tea-spoonful of salt, two cloves of garlic, and a table- spoonful of butter : cook the pieces of tomato until they are quite soft, stirring them about lest they catch at the bottom of the sauce-pan : as soon as they seem ready, turn them out upon a sieve, pick out the garlic, and commence working the tomatoes through the sieve and save the i^ulp in a bowl. When dinner time is at hand, you must amal- gamate the pulp and stock in the prescribed way : — Melt an ounce of butter at the bottom of a sauce-pan, work a MENU FOR A LITTLE HOME DINNER, 479 dessert-spoonful of flour
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Cook this with the app: pantry check, scaling, and the assistant.