tablespoonful of flour, with a gill of milk, or sufficient to make it
into a paste; add salt and pepper and half a pint more milk; put this
into a stewpan with an ounce of butter. Stir over the fire till it is
as thick as cream, then add four well-beaten yolks of eggs, and then
stir in the whites beaten to a froth. When this mixture is stiff enough
to bear the weight of an egg, pour it into the soufflé dish and bake it
in a moderate oven. When done, just hold a red-hot salamander over for
a few seconds, and send quickly to table.
Potato Soufflé.
(Another way.)
Take as many potatoes as are required, wash and scrub them well. Bake
them gently in the oven, and, when done, cut the top off one end of
each and get the potato out without breaking the skins. Cut a small
piece off the other end of each, so that they may stand up. Work the
potato quite smooth, mixing with it pepper, salt, and four drops of
essence of anchovy. Take the whites of two eggs and beat to a stiff
froth. Mix this lightly with the potatoes, return all into the skins,
put them in the oven to become quite hot, and serve.
Potato Soufflé au Parmesan.
Make this soufflé the same as the preceding recipe, only adding two
table-spoonfuls of grated Parmesan cheese into the egg-mixture, and
sprinkling Parmesan over the top just before serving.
Stewed Potatoes.
Put one ounce of butter in a saucepan, one chopped onion, a
table-spoonful of parsley, a little celery and table-salt mixed. Cut
half a pound of potatoes into pieces, put them in a saucepan with three
tablespoonfuls of water; when quite soft, add a gill of cream and a
little vinegar; sprinkle a little flour in and boil up, and serve.
Stuffed Potatoes.
Hollow out some large potatoes and fill them with mealy potatoes beaten
to a paste in a mortar, mixed with chopped parsley, chives, shallot,
butter, and fat bacon cut into dice, with pepper and salt to taste.
Butter the insides of the potatoes and nearly fill them with this
paste; put them on a buttered tin and bake in a Dutch oven.
Potato Straws.
Cut raw potatoes about two inches long and about one-eighth of an inch
thick. Fry in boiling fat till a golden brown and crisp, drain well on
a sieve before the fire, and serve in the centre of a dish of cutlets.
Potatoes and Tomatoes.
Bake some potatoes; cut off the tops carefully, so that they may be
replaced. Scoop out all the potato, mix it with a little butter, a
dust of cayenne, a little garlic butter about the size of a pea, a
little finely chopped parsley, and some tomato purée. Mix all these
well together in a saucepan, stir well over the fire, and then refill
the potato-cases with it, replace the tops, and strew a few baked
bread-crumbs over, and serve very hot.
Red Cabbage Stewed.
(Flemish Recipe.)
Take a fresh cabbage and strip the outer leaves, wash it, and cut it
into the thinnest possible slices, beginning from the top. Place it in
a stewpan, with about two ounces of clarified melted butter; add some
pepper and salt, and stew it very slowly for about four hours in its
own juice, stirring it often and pressing it down. When quite tender,
add a tablespoonful of vinegar, and mix up thoroughly; keep the cabbage
in a hot dish, and serve broiled sausages round it.
Salsify.
Wash and scrape the salsify very white, put it into water with a
dessertspoonful of vinegar in it; then put it into a pan of boiling
water with two ounces of butter, salt, and a tablespoonful of vinegar.
When quite tender, put it to drain on a sieve. Then cut it into short
pieces, and again put it into a stewpan, with a tablespoonful of white
sauce, the remainder of the butter, and a squeeze of lemon. Shake it
over the fire for a few minutes till it is well mixed and very hot, and
serve piled high, garnished with fried croûtons.
Salsify Dressed.
Scrape and soak some salsify in water and vinegar; next boil them in
plenty of water with salt and a _little_ flour. After they are boiled,
toss them up, with a little melted butter and grated cheese.
Fried Salsify.
Wash and scrape the roots of their dark outside skin, and cut it into
lengths of three or four inches, when boil it till tender; drain it.
Make some French batter, throw the bits of salsify into it, and take
them out separately and fry them a light brown; drain well from the
fat, and sprinkle a little salt over it and dish quickly.
Salsify or Mock Oysters.
(American Recipe.)
Scrape the roots thoroughly and lay in cold water ten or fifteen
minutes. Boil whole till tender, drain, and when cold mash with a
wooden spoon to a smooth paste, picking out all the fibres. Moisten
with a little milk. Add a tablespoonful of butter, and an egg and
a half for every cupful of salsify. Beat the eggs light. Make into
round cakes, dredge with flour, and fry brown; or it may be sent up
in a fireproof china dish, with bread-crumbs on the top, browned, and
steeped in butter.
Salsify Scalloped.
Scrape some salsify, cut it into very short pieces, and boil it
till tender. When sufficiently cooked, drain it, and make a white
sauce of butter, flour, and cream, with a teaspoonful of essence
of anchovy added to it, a little pepper and celery salt. Mix in an
egg, and flavour with a little lemon-juice. Put this mixture into
scallop-shells, and sprinkle fried bread-crumbs on them, and slightly
brown with the salamander.
Scorzonera in Brown Sauce.
Wash the roots and scrape the skin gently off them, and cut them into
lengths of three or four inches; put them into boiling water, with a
little salt, a small bit of butter, and the juice of a lemon; boil them
for an hour, then drain, and serve with a rich Espagnole sauce over
them; or a sauce tournée may be substituted for the brown sauce.
Seakale au Parmesan.
Boil the seakale in boiling water for about twenty minutes, or till
tender, drain it, and then pour over it half a pint of white sauce, and
sprinkle with grated Parmesan, and serve.
Seakale Stewed in Gravy.
Boil the kale for ten minutes in salt and water, drain it well, and put
it into a saucepan with as much good brown gravy as will nearly cover
it; stew it gently for ten minutes till tender, and send it to table in
the gravy very hot.
Seakale, Timbale of.
(Original Recipe.)
Take three or four heads of seakale, boil it till quite soft, drain it
on a cloth, cut it in pieces half an inch long; well butter a plain
mould, line it with buttered paper, place in it the seakale endways so
as to give the appearance of honeycomb when turned out. Make a paste
thus: put a gill of water, a small piece of butter, into a little
stewpan to boil. When boiling, throw into it a tablespoonful of flour,
leave it a few minutes, then stir in one egg and turn it out on a plate
until wanted. Take about a pound or rather more of Spanish chestnuts,
remove the skin, and pound in a mortar, and then add to it half the
quantity of the above paste and a quarter of the quantity of butter,
with salt and pepper to taste. Mix all together, add one whole egg and
three yolks, pass it through a wire sieve, stir in a gill of white
stock or cream, pour it into a mould and steam for half an hour. Serve
with truffle sauce; and have ready some truffles cut into fancy shapes,
and dipped in white of egg, and quickly ornament the sides and top of
the timbale. Little mounds of chopped beetroot should be placed at
intervals round the base.
Spinach.
Pick the spinach very carefully; put it into plenty of boiling water
and salt, pressing it down with a spoon; boil for ten minutes. Drain
and squeeze it, and throw it into cold water to preserve the green
colour. Pass it through a wire sieve and return it to the stewpan,
with a little salt, a piece of fresh butter, an eggspoonful of castor
sugar, the squeeze of a lemon, and a gill of cream. Heat it up in the
saucepan after stirring it well, then press it into a plain mould and
turn it out, and serve it in the form of diamonds; garnish with fried
sippets glazed.
Spinach Chartreuse.
(Original.)
Make a good purée of spinach, with cream and two eggs to make a
liaison; add a squeeze of lemon. Take a plain mould and place it on
ice. Then take a tumbler and half-fill it with cold water and stand
it in the centre of the mould. Pour the purée, into which a little
aspic jelly has been whipped, into the mould itself; let it remain on
ice till firm, then empty the water from the centre and fill the same
with warm water; after a minute take out the tumbler carefully; then
place in the interior a mayonnaise of hard-boiled eggs in which some
aspic jelly has been stirred into the mayonnaise, and when quite iced
turn the mould out, and ornament the top with hard-boiled eggs cut in
quarters and red aspic cut in dice, and place mounds of chopped aspic
round.
Curried Spinach.
Take some well-cooked spinach and fry it in boiling butter into which
a tablespoonful of curry powder has been already fried; add to this a
dozen prawns or shrimps and fry all together slowly for one hour.
Serve very hot as an entrée.
Spinach, Croustades of.
Cut some bread into the shape of hearts and slit them all round; fry
them in batter. Arrange the hearts in the form of a rosette. Then cut a
round of bread, which slit in the same way, and place it in the centre
over the points of the hearts. Fry them till they are of a fine brown,
then cut out the interior, remove all the crumb, and fill the space
left with spinach cream.
Spinach à la Crème.
Take two good pounds of spinach, boil it till quite tender, chop it
very fine, and rub it through a coarse wire sieve; season with pepper
and salt. Place it in a stewpan, stir over the fire till warm; then
pour in a gill of cream, two ounces of butter, and a good saltspoonful
of castor sugar. Stir over the fire for five minutes, and press it into
a form, turn it out, and garnish with small fried croûtons.
Spinach Fritters.
Boil spinach, thoroughly drain, and mince it; add some grated bread,
one grate of nutmeg, and a small piece of sugar. Add as much cream
and yolks and whites of eggs as will make the preparation of the
consistence of batter, drop the batter into a frying-pan of boiling
lard. When the fritters rise, take them out and send to table.
Spinach and Eggs.
Prepare the spinach as for dressing spinach, and cut in the form of
large sippets, with a poached egg served on each, and with glazed fried
sippets arranged around.
Spinach Omelet.
Make a purée of spinach in the usual way; take two tablespoonfuls of it
and stir it into four eggs which have been previously beaten, yolks and
whites separately; add a little piece of shalot which has been rubbed
through the sieve, add pepper and salt to taste. When thoroughly mixed,
put the whole into an omelet-pan, with two ounces of butter, and fry a
pale brown; serve very hot.
Spinach Soufflé.
(Original.)
Make a thick purée of spinach, using good broth to mix with it; add
half a spoonful of flour, a little salt, and an ounce of butter; let
all this boil till very thick; then add the yolks of four or five eggs,
a gill of cream, a pinch of castor sugar, and mix all well together.
Just before sending to table whip up and add the whites of the eggs and
put into the oven for the proper time. Strew hard-boiled egg (yolk and
white) passed through the sieve over the top.
Tomato Chartreuse.
(Original Recipe.)
Make a good purée of tomatoes in which some shalot has been minced,
and mix with it three well-beaten eggs, a tablespoonful of aspic, and
a little salt and cayenne. Have a plain double mould, which must be
well buttered; pour some tomato purée into the outer mould, and pour
into the centre some rich white sauce in which two whole eggs have been
beaten up; add some small button mushrooms, and put this into the inner
mould. Tie the mould down with a cloth and steam it like an ordinary
custard pudding. It should be kept quite upright; and when turned out
on the dish, pour round some Tournée sauce; sprinkle a little grated
parsley over the top.
Tomato Cream à l’Irrésistible.
(Original Recipe.)
Cut some tomatoes in slices, oil a plain mould, and arrange the
tomatoes all round in circles and at the bottom of the mould; make a
white purée of mushrooms, which has been cooked and allowed to cool,
and in which, after cooking, half a pint of aspic jelly has been well
stirred in. Put this purée into the mould, and put on ice for some
hours; turn out, and serve with a little chervil and tarragon salad
round the base, and arrange aspic jelly cut in devices on the top.
Hard-boiled eggs in quarters should be placed at equal distances on the
chervil salad.
Curried Tomatoes.
Cut tomatoes in slices, bake them, grate an apple, chop a shalot
small, and fry these in butter till quite tender; add a heaped-up
dessertspoonful of curry-powder, four tablespoonfuls of good gravy;
simmer all together for a few minutes. Add the tomatoes and a
tablespoonful of cocoa-nut milk, a squeeze of lemon-juice, and a tiny
bit of sweet chutnee. Serve hot.
Tomato Fritters.
Bake some tomatoes till nearly cooked (they must be rather uncooked),
add some Parmesan cheese, and a _little_ very finely chopped shalot.
Add as much cream and the white of one egg as will make the preparation
of the consistency of batter; drop this batter into a frying-pan of
boiling butter, and when the fritters rise take them out and send them
to table, just dusting them over with grated Parmesan cheese.
Stuffed Tomatoes à la Financière.
Dip the tomatoes into boiling water, peel them, and scoop out the
centres with a small spoon, and place them on a tin dish. Take a
lump of butter the size of a walnut, a little mushroom liquor, a
tablespoonful of tomato sauce, a dessertspoonful of olive oil, a
teaspoonful of chopped parsley and shalots in equal quantities, a
little salt and pepper to taste; mix and stir all in a stewpan till
quite hot and thoroughly mixed. Fill each tomato with some of this
stuffing, and sprinkle them with grated bread-crumbs. Pour a few
spoonfuls of olive oil into the dish, and bake for ten minutes and
brown with a salamander.
Iced Tomatoes.
(American Recipe.)
Scald the tomatoes for a minute or so and peel carefully, cut out the
stalks with a sharp knife, remove about one teaspoonful of the contents
and put in a pinch of salt, sugar, and pepper, and as much minced
parsley, shalot, and tarragon as will fill the space; boil (that is,
reduce) some cream, with an onion and some salt, until quite thick, put
a dessertspoonful under each tomato; ice the whole and serve in the
dish it is dressed in.
Tomato au Gratin.
Cut some ripe tomatoes in slices, place them in a china baking dish in
layers with some chopped onion and bread-crumbs, pepper, and salt, and
a little gravy between each layer; cover the top with a last layer of
bread-crumbs and a few lumps of butter. Bake for about twenty minutes.
Stuffed Tomatoes à la Milanese.
Take six ripe tomatoes of equal size, cut a circle off the top of each
and scoop out the insides. Press the pulp through a sieve, and mix in
with it a little salt, cayenne, two ounces of butter broken into little
pieces, two tablespoonfuls of bread-crumbs, a large shalot finely
minced, a teaspoonful of parsley, and two very large tablespoonfuls of
grated Parmesan. Fill the tomatoes with this mixture, put on the tops
again, and bake in a moderate oven, or fry them in oil till cooked
brown. Mushroom sauce or sauce espagnole round them.
Tomato Omelet.
Take four tomatoes, peel and mince them finely. Mix a tablespoonful of
flour with a little milk till it is quite smooth, add three eggs to it
(beaten), a little salt, and a dust of cayenne, the tomatoes, and half
a minced shalot. Fry the omelet in the usual way, and serve very hot.
Tomatoes à la Portugaise.
Slice half-a-dozen ripe tomatoes, season with pepper and salt, and put
little pieces of butter here and there upon them. Mince two onions
finely, sprinkle over the tomatoes, cover the saucepan slowly, and
steam them for fifteen minutes. Then pour a gill of good brown gravy
over them, stir often, and let them simmer till done. Have ready four
ounces of freshly boiled rice. Stir this in with the tomatoes and mix
thoroughly. Turn out on a hot dish and send brown mushroom sauce in a
tureen to hand with it
Tomatoes à la Provençale.
Choose nicely shaped tomatoes, and of an equable shape; divide them in
the middle, leaving the blossom side the largest; empty them neatly of
their seeds and juice, and have ready a mixture made of two ounces of
minced ham, two ounces of mushrooms, two ounces of bread-crumbs, six
shalots, a teaspoonful of parsley, a quarter saltspoonful of cayenne,
a little bit of salt, two ounces of butter, two yolks of eggs; stew
all together, except the eggs and bread-crumbs. After stewing let this
mixture cool, then mix in the bread-crumbs and eggs; fill the tomatoes,
cover them with fine bread-crumbs and moisten them with clarified
butter, and bake them in a brisk oven till they are well coloured.
Tomatoes à la San Francisco.
Procure some small round bell-shaped tomatoes, peel and core them with
a column cutter, and fill up the inside with three or four anchovies,
cut very small, and stirred in mayonnaise sauce. Have some melted aspic
jelly, just beginning to set, in a deep basin; pass with a bodkin or
trussing needle a piece of string through the top of each tomato, so
that you may dip them into the basin of aspic till they are well coated
with the aspic; lay them on ice and remove the string when quite cold;
cut little fancy rounds of aspic and lay on the top of each, and on
this place a sprig of tarragon which has been dipped into mayonnaise.
Cut hard-boiled eggs in quarters and place round the tomatoes, and
garnish with chopped aspic, with chervil leaves placed at a distance on
it, or arranged in a wreath on the chopped aspic.
Tomato Soufflé.
Prepare some tomato pulp--it must not be too liquid--stir in the yolks
of three eggs, and afterwards the whites well beaten. Fill a large
soufflé case or a number of small ones, and bake as other soufflés.
Tomato Toast.
Take two good sized tomatoes, put them into boiling water for two
minutes, peel and mince them very fine with two red chillies, a little
salt, and a small shalot. Put half an ounce of butter in a saucepan
with a dessertspoonful of milk; add the tomato mixture, cook it for a
few minutes, and mix in a well-beaten egg. Go on cooking till it is
the thickness of scrambled eggs, and serve on slices of fried bread,
and strew a little parsley passed through the sieve on the top.
Buisson of Truffles.
Cleanse thoroughly as many good-shaped round truffles as may be
required, stew them as for truffles à la serviette, and let them cool
in the liquor. Take a stale quartern loaf, cut off all the rest, and
stamp out or cut the crumb to an oval shape. Cover this with parsley
all round and stick a dozen truffles all round it with silver skewers.
Pile the rest on the top and serve.
Truffles in Champagne.
Take a dozen black truffles, pick out the eyes, and soak them in warm
water for an hour, and then clean with a scrubbing-brush. Wash well.
Place at the bottom of a stewpan three slices of fat bacon, a sliced
carrot and turnip, three onions, a bayleaf, a bouquet garni, and six
cloves. Put in the truffles and half cover them with white stock, let
them simmer for half an hour, then add a pint of champagne, and simmer
for another half-hour, keeping the lid _closed_. Let them cool, then
place the stewpan on ice with a weight over the cover. Drain dry and
serve cold. When they are served hot they are not allowed to cool, and
served in the gravy.
Green Truffles Stewed.
Peel six large green truffles, cut them into thin slices and put them
into a stewpan with half a pint of gravy, a glass of sherry, a bouquet
garni, pepper and salt to taste. Cover them close, and let them simmer
very slowly for an hour, then add a piece of butter and flour. Stew
till thick, then squeeze in the juice of half a lemon, crisp the top of
a French roll, arrange it in the centre of the dish. Remove the herbs
and put the truffles over the roll.
Truffles à l’Italienne.
Wash clean, wipe, and peel some truffles very thin; put them in a
sauté-pan, with a slice of fresh butter, some very finely chopped
parsley, shalot, salt and pepper, and put them on the fire and stir
them well; in ten minutes they will be done, then drain off part of the
butter, and throw in a bit of fresh butter, a small ladleful of sauce
espagnole, the juice of one lemon, and a little cayenne pepper.
Truffles à l’Italienne.
(Another way.)
Cut the truffles in fillets and sauce them with sauce italienne, and
garnish with glazed sippets.
Truffles à la Serviette.
Take some fine large truffles, wash and brush them well in cold water.
When perfectly clean, line a stewpan with slices of bacon, put in
the truffles with a bunch of parsley, green onions, and thyme, two
bayleaves, half a dozen cloves, and a little sweet basil; pour in
sufficient rich veal gravy to cover them, with the addition of a pint
of champagne, boil them very gently for an hour, then draw them aside
and let them cool in the gravy. Heat them up afresh when they are
wanted for table; they must be lifted out very tenderly and drained on
a clean cloth, and dished up on a snow-white napkin.
Turnips à la Béchamel.
Cut some finely-grained turnips in quarters and pare them into balls of
equal size; arrange them in a stewpan, and nearly cover them with good
veal stock; add a little salt, a small lump of sugar, and boil them
quickly until they are quite tender, but not at all broken; dish them
up and pour over a rich thick white béchamel sauce.
Turnips à la Française.
Cut them into cubes or scoop them out as balls with cutters, then boil
them in salt and water with a piece of butter. White sauce in which a
little nutmeg has been grated should be poured over them.
Turnips stewed in Butter.
Take some young turnips, wash and dry them, pare them, slice them to
half an inch thick, and divide them into dice. Now dissolve one ounce
of butter for each half-pound of turnips, and stew them gently for
nearly an hour. When half cooked, add salt and white pepper to taste.
These can be served by themselves or dished up in the centre of an
entrée.
Turnip Pudding à la Brisse.
Wash, blanch, and peel some large turnips. Cut them into slices and
cook in a saucepan with melted butter; add salt, pepper, and pinch of
powdered sugar, and stir in some very thick béchamel sauce, boil for
a minute, pass through a tammy and add sufficient eggs to make the
purée a good substance, pass it into a well-buttered mould, which has
a well in the centre, cook it in a bain-marie or some substitute, and
when done turn out of the mould, garnish the centre with prettily cut
vegetables which have been cooked in béchamel sauce.
This dish can also be made with carrots or spinach.
Vegetables Curried.
Take the remains of any cooked vegetables, the greater variety the
better; fry them in butter, with a little onion and a dessertspoonful
of curry powder, a teaspoonful of desiccated cocoa-nut, and half a
teacupful of milk. Let all these stew slowly for an hour. Serve with
rice.
Vegetable Macédoine.
Take any vegetable that is in season, such as carrots, turnips,
Jerusalem artichokes, small onions, asparagus tops, branches of
cauliflower, cucumbers, peas, French beans, &c. Boil them separately,
drain them, toss them up in a yellow sauce, and serve.
Vegetable Marrow Chips.
Bake partially a vegetable marrow, then cut it into pieces like potato
chips, or into lengths like potato ribbons, throw some salt over and
fry them in hot dripping, mount them high in a dish, and sprinkle
Parmesan cheese over. This dish can also be served without the cheese.
Vegetable Marrow à l’Espagnole.
Slice a Spanish onion and two good-sized tomatoes, and fry them in
about half an ounce of butter. Then cut a vegetable marrow into neat
square pieces, add a little hot stock, and pepper and salt. Let all
simmer together till the marrow is cooked, and serve very hot.
Vegetable Marrow à l’Italienne.
Take a couple of vegetable marrows as near the same size as possible,
slice them as thin as cucumber is sliced, dry them on a cloth, and fry
them in very hot butter, dredge with pepper and salt, and serve up on a
napkin. The fat _must_ be very hot, as they are done in a minute.
Vegetable Marrow à l’Orient