It being an acknowledged fact that French coffee is decidedly superior
to that made in England, and as the roasting of the berry is of great
importance to the flavour of the preparation, it will be useful and
interesting to know how they manage these things in France. In Paris,
there are two houses justly celebrated for the flavour of their
coffee,—_La Maison Corcellet_ and _La Maison Royer de Chartres_; and
to obtain this flavour before roasting, they add to every 3 lbs. of
coffee a piece of butter the size of a nut, and a dessertspoonful of
powdered sugar: it is then roasted in the usual manner. The addition of
the butter and sugar develops the flavour and aroma of the berry; but
it must be borne in mind, that the quality of the butter must be of the
very best description.
COLLOPS, Scotch.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast veal,
a little butter, flour, ½ pint of water, 1 onion, 1 blade of pounded
mace, 1 tablespoonful of lemon-juice, 1-2 teaspoonful of finely-minced
lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom
ketchup. _Mode._—Cut the veal the same thickness as for cutlets, rather
larger than a crown piece; flour the meat well, and fry a light brown
in butter; dredge again with flour, and add ½ pint of water, pouring
it in by degrees; set it on the fire, and when it boils, add the onion
and mace, and let it simmer very gently about ¾ hour; flavour the gravy
with lemon-juice, peel, wine, and ketchup, in the above proportion;
give one boil, and serve. _Time._—¾ hour. _Seasonable_ from March to
October.
COLLOPS, Scotch, White.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast veal, ½
teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and
salt to taste, a little butter, 1 dessertspoonful of flour, ¼ pint of
water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice,
¼ teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3
tablespoonfuls of cream, 1 tablespoonful of sherry. _Mode._—Cut the
veal into thin slices about 3 inches in width; hack them with a knife,
and grate on them the nutmeg, mace, cayenne, and salt, and fry them in
a little butter. Dish them, and make a gravy in the pan by putting in
the remaining ingredients. Give one boil, and pour it over the collops;
garnish with lemon and slices of toasted bacon, rolled. Forcemeat balls
may be added to this dish. If cream is not at hand, substitute the
yolk of an egg beaten up well with a little milk. _Time._—About 5 or 7
minutes. _Seasonable_ from May to October.