it boil with sugar and vanilla; strain the whole. Add one-half pint of
cream, well beaten, five leaves of gelatine (melted). Mix the whole
and pour in a mold which has been wet. When turned out of the mold, put
apricots or other fruit on the top. Pour the juice over all.
[_Mlle. Breakers_.]
CHOCOLATE CREAM
10 leaves of gelatine, well melted and sifted. 1 pint cream, _well
beaten_. 3-1/2 sticks of chocolate melted with a little milk.
Mix all the ingredients together and put them in a mold which has been
previously wet.
[_Mlle. Breakers_.]
KIDNEY SOUFFLÉ
Mince finely a veal kidney and add one-half pound of minced veal. Make
a brown sauce of flour and butter, and add the meat to it. Let it cool
a little, and add three well-beaten eggs, with a teaspoonful of rasped
Gruyère. Butter a mold, and sprinkle the inside with breadcrumbs, and
fill it with the mince. Leave it for three quarters of an hour in the
oven, or for an hour and a half in the double saucepan of boiling water.
Turn it out of the mold and serve with either a tomato or a mushroom
sauce.
[_L. L. B. (d'Anvers)_.]
BAKED SOUFFLE
Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of
cornflour or feculina flour. The original recipe gives also one packet
of vanilla sugar, but as this may be difficult to get in England it will
be easier to add a few drops of vanilla essence when mixing. Mix the
yolks of eggs with the sugar for ten minutes, then add the whites,
stiffly beaten, stirring in very lightly, so as to let as much air as
possible remain in the mixture; sprinkle in the flour. Take a fireproof
dish, and butter it, and pour in the mixture, which place in a gentle
oven for a quarter of an hour. It is better to practice this recipe at
lest once before you prepare it at a dinner, on account of the baking.
[_L. Verhaeghe._]
PEASANTS' EGGS
For six people put on the fire two handfuls of sorrel, reduce it to a
puree, and add two dessertspoonfuls of cream, a lump of butter the
size of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and,
crumbling out the yolks, add them to the sorrel puree. Place the whites
(which you should have cut longways) on a hot dish, and pour over them
the puree of sorrel; sprinkle the top with breadcrumbs, and put bits
of butter on it also. Place in the oven for ten minutes, and serve
garnished with tomatoes.
[_Mlle. A. Demeulemeester._]
TWO RECIPES FOR TOMATOES AND EGGS
Take some good tomatoes, but not too ripe. Cut them down from top
to bottom, take out the pulp, and in each half tomato put half a
hard-boiled egg. Arrange them on a dish, and pour round them a good
mayonnaise, to which you have added some chopped parsley.
Take some tomatoes not too ripe, and cut them in half horizontally. Take
out the pulp, so that you have two half-cases from each tomato. Break an
egg into each tomato and sprinkle it well with cheese. Place them all in
the oven, till the eggs are set, and decorate with sprigs of parsley.
[Mlle. A. Demeulemeester.]
TOMATOES AND EGGS
Hard-boil some eggs and, while they are cooking, fry a large square
slice of bread in butter to make a large crouton. Peel the eggs when
they have been in boiling water for ten minutes. Pile them on the
crouton, and have ready a tomato sauce to pour over.
Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a
sieve, return them to the pan and stir in a mustard-spoonful of mustard,
a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin,
thicken it with flour to the right consistency.
[_Mme. van Praet._]
MUSHROOM OMELETTE
Toss the sliced mushrooms in butter, adding, if you wish, a little
mushroom ketchup. Break the eggs in a pan and beat them lightly
together, and cook for three minutes over a good fire. Slip the omelette
on a hot dish, spread with butter.
ASPARAGUS OMELETTE
This is made quite differently. Cook the asparagus-tops in salt and
water and drain them. Roll them in a little bechamel sauce. Break your
eggs into the pan into which you have put a little butter; stir them
with a fork in your left hand, adding salt and pepper with your right.
This will only take a minute. Add the asparagus-tops in the thick sauce;
this will take another minute. Roll or fold up the omelette and slip it
on a hot buttered dish.
[_Mme. van Praet._]
STUFFED EGGS
Hard-boil your eggs, allowing half an egg for each person. Take out the
yolk. While they are boiling and afterwards cooling in water, make a
small quantity of mayonnaise sauce. Peel the eggs, cut them through
lengthways, and take out the yolks. Crumble these with a little chopped
herbs, and add the mayonnaise. Fill the eggs with this mixture, and
place them in a dish with chopped lettuce round it, to which you may add
a little more of the sauce.
[_Mme. van Marcke de Lunessen_.]
POACHED EGGS, TOMATO SAUCE
Make some rounds of toast and butter them; place on each a slice of
tongue or of ham. Keep these hot, and poach as many eggs as you require.
Slip each egg on the toasts, and cover them quickly with a highly
seasoned tomato sauce.
[_Mme. van Marcke de Lunessen_.]
EGGS AND MUSHROOMS
Pick over half a pound of mushrooms, cut them in small pieces like dice,
and put them to stew in the oven with plenty of butter, pepper, and
salt. Make a thick white sauce, and you may add to it the juice from the
mushrooms when they are cooked; then stir in the mushrooms. Take three
hard-boiled eggs, and separate yolks from whites. Put into a shallow
vegetable-dish the whites cut up in small pieces, pour over them the
bechamel with the mushrooms, and finish up by sprinkling over the top
the hard-boiled yolks, which you have crumbled up with a fork.
[_Mme. Braconnière_.]
BELGIAN EGGS
Make some scrambled eggs, and place them on a very hot dish, and pour
round them a thick tomato sauce. Decorate the dish quickly with thick
rounds of tomato.
EGGS À LA RIBEAUCOURT
Butter some little paper cases, and let them dry in the oven. Put into
each one a pat of butter and let it melt lightly. Break an egg into each
case, taking care not to break the yolk, and put a bit of butter on each
yolk. Place in a quick oven till the whites are half set. At the moment
of serving take them out, and have ready some minced tongue or ham, to
sprinkle on them, and decorate with a big bit of truffle.
TO USE UP REMAINS OF MEAT
Cut in slices the remains of any cold meat, such as pork, beef, veal,
ham, or mutton. Melt in a pan a bit of salt butter the size of a walnut,
and put in it an onion cut into fine slices; let it get brown in the
hot butter. In another pan put a larger piece of butter rolled in a
soup-spoonful of flour; add to it the onion and butter, and add enough
water to prevent the sauce from getting very thick. Add, if you wish
it, a teaspoonful of meat-extract and a pinch of salt. Have ready some
mashed potatoes, but let them be very light. Place the slices of meat in
a fireproof dish, pour the sauce on them, then the mashed potatoes, and
put the dish in the oven, all well heated through. This is called in
Belgium "_un philosophe_."
[_Paquerette_.]
VEAL WITH ONIONS
Take a lump of butter the size of an egg, and let it color in a
saucepan. Slice some onions and fry them in another pan. When fried,
add them to the butter with some sliced carrots, a few small onions, and
your pieces of veal, salt, and pepper. Add a small quantity of water,
and close the lid on the saucepan. When the meat is tender, you can
thicken the sauce with a little flour. This is a good way to use veal
that is hard, or parts that are not the best cuts.
[_Paquerette_.]
VEAL CAKE
Mince very finely three pounds of raw veal and one-fourth pound of pork.
It is better to do this at home than to have it done at the butcher's.
Put two slices of bread to soak in milk, add two yolks of eggs and the
whites, pepper and salt. Mix it well, working it for ten minutes. Then
let it rest for half-an-hour. Put it in a small stewpan, add a lump of
butter the size of a pigeon's egg, and put it in the oven. It will be
ready to serve when the juice has ceased to run out.
[_Paquerette_]
TO USE UP COLD MEAT
Take a fresh celery, wash it well, and remove the green leaves. Let it
boil till half-cooked in salted water. Drain it on a sieve, and then cut
it lengthways, and place minced meat of any kind, well seasoned, between
the two pieces. Tie them together with a thread and let them cook again
for a quarter of an hour, this time either in the same water and gently
simmered, or in the oven in a well-buttered dish. Other people, to avoid
the trouble of tying the two halves, spread the mince on each half and
cook it in the oven, laid flat in a fireproof dish. In this case put a
good lump of butter on each portion of mince.
[_L. Verhaeghe._]
FLEMISH CARBONADE
Put two onions to color in butter or in hot fat. Then add to them the
beef, which you have cut into pieces the size of a small cake. Let it
cook for a few minutes, then add pepper, salt, a carrot sliced, and
enough water to allow the meat to cook gently by the side of the fire,
allowing one and one-half hours for one and one-half pounds of meat. Ten
minutes before serving add to the sauce a little meat-juice or Liebig.
You may at the same time, if it is wished, cook potatoes with the meat
for about twenty minutes. Serve it all in a large dish, the meat in
the center and the potatoes round. The sauce is served separately, and
without being passed through the sieve.
[_L. Verhaeghe._]
A USE FOR COLD MUTTON
Cut the mutton into neat pieces, take away all fat and skin. Fry in
butter and add all sorts of vegetables in dice, with thyme, bay-leaves,
and parsley. Let all this stew very gently for two hours; you must add
more stock or water to prevent it getting dry. Keep the lid of the pan
on and, half-an-hour before serving, put in peeled potatoes. This dish
is served very liquid.
[_Mme. Spinette_.]
FLEMISH CARBONADES
Take four pounds of beef--there is a cut near the neck that is suitable
for this recipe. Cut the meat in small pieces (square) and fry them in
a pan. In another pan put a piece of refined fat and fry in it five big
onions that you have finely chopped. When these are well browned, add to
them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all
with water, and let it cook for an hour with the lid on. After an hour's
cooking, add half a glass of beer, a slice of crumb of bread with a
light layer of mustard and three tablespoonfuls of best vinegar. Let
it cook again for three quarters of an hour. If the sauce is not
thick enough, add a little flour, taking care that it boils up again
afterwards.
FISH
When there remains any cold fish, take away all skin and bones, mixing
the flesh with salt, butter, pepper, and one or two raw eggs as you
wish. Take some small fireproof cases and place in each some lemon-juice
with a little melted butter and grated breadcrumbs. Bake the cases till
the top of the fish is of a golden color.
REMAINS OF FISH
Make a good white sauce, add pepper, salt, and a little nutmeg and juice
of a lemon. Add then your remains of fish and a few pickled shrimps.
Fill some shells with it and sprinkle over the top a good powdering of
grated Gruyère cheese. Lay a pat of butter in the middle of each shell
and put them in the oven. When they are colored a good golden brown,
serve them decorated with parsley.
[_Mme. Lekent_.]
GOOD RISSOLES
Mince any cold meat, adding to a pound of it one-half pound of fresh
lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg,
and bind with an egg, both yolk and white. Form into balls, and dip
them in flour, then color them in some butter, and when they are nicely
browned pour into the butter a little stock or meat-juice and water. Let
them gently cook in it for ten minutes, and serve.
[_Mme. Lekent_.]
CROQUETTES OF BOILED MEAT
I think that boiled meat when cold is often neglected as being
tasteless, but, prepared as I will show you, it will deserve your
approval.
Mince your boiled meat and put it into a thick white sauce well-spiced
with pepper, salt, and nutmeg, and let it remain for two hours. Then
prepare your croquettes by rolling the mixture in white of egg and fine
breadcrumbs. Put a piece of butter in the saucepan, sufficient to take
all the croquettes, and let them brown in it for about ten minutes. A
white sauce served with them is a good addition.
[_Mlle. A. Demeulemeester_.]
CARBONADES DONE WITH BEER
Cut the meat into slices that are thin rather than thick. Mince two
big onions and fry them till brown; then fry the slices till they are
colored on both sides. Pour on them first some beer, then a dash of
vinegar, adding thyme, pepper, and salt, and throw in also a slice of
crust of bread, which you have spread with mustard. Let this all simmer
for three hours.
[_Mme. Segur_.]
WALLOON ENTRÉE
Make some toasted bread, either cut in rounds or in squares, and butter
them. Cut some slices of salt beef, or, better still, ham, and put them
on top; spread the meat with a good layer of grated cheese, and over
that place another piece of buttered toast of corresponding shape.
Melt some butter in a small saucepan and fry the rounds till they are
golden-brown.
[_Mme. E. Maes_.]
SCRAPS OF MEAT
Your scraps of meat must be cut small or roughly minced; add to them a
little sausage-meat, about a quarter as much, and a slice of white crumb
bread that you have dipped in water or milk, and well drained. If eggs
are not too dear, add two eggs, mixing them with the meat. Place the
dish in the oven for half-an-hour--but it must be a slow oven--and take
care that the meat does not become dry.
[_V. Verachtert_.]
FRICADELLE
For one pound of minced pork take one and one-half pounds of minced
veal; cut three slices of white bread the thickness of nearly an inch,
and crumble them up; two raw eggs, pepper and salt. Mix it all well,
and place it in the oven for half-an-hour. If you eat this hot, serve it
with a gravy sauce. If you wish for a supper-dish, put salad round the
meat.
CHICORY AND HAM WITH CHEESE SAUCE
Cook the chicories gently in butter till they are done. Then take each
one, and roll it in a slice of ham, and put them in a fireproof dish.
Then make a very good white sauce of flour and butter and milk, adding
cheese to flavor it strongly, and the yolk of an egg. Pour this sauce
over the chicory, and place the dish in the oven. Let it turn brownish,
and then serve it directly.
[_Mme. Vandervalle_.]
CROQUETTES OF VEAL
Make first of all a very thick white sauce of flour, milk, and butter,
not forgetting also salt and pepper; when it is very thick add grated
Gruyère cheese, in the proportion of a heaped teaspoonful of this to a
breakfast-cupful of sauce. Take it off the fire, and stir in first of
all the juice of a lemon, and then the yolk of an egg. Let it get cold.
Then mince up finely your veal, or, indeed, any lean meat. Mix it well
with the sauce, and make croquettes of it. Then roll each in the white
of egg that you have left, and then in grated breadcrumbs, and fry in
deep fat.
[_Mme. Vandervalle_.]
ENTRÉE (CROQUE-MONSIEUR)
Cut out some rounds of crumb of bread, of equal size, with a tin cutter;
or, failing that, with a wine-glass. Butter all the rounds and sprinkle
them with grated cheese--for preference with Gruyère. On half the number
of rounds place a bit of ham cut to the same size. Put a lump of butter
the weight of egg into a pan, and fry with the rounds in it, till they
become golden. When they are a nice color, place one round dressed with
cheese on a round dressed with ham, so as to have the golden bread both
above and below. Serve them very hot, and garnished with fried parsley.
[_E. Defouck_.]
HOT-POT
Before putting in your meat, cook in the water a celery, four leeks,
two onions, two turnips, two carrots; then add the meat, with pepper and
salt, and stew gently for three hours. If you can put in a marrow-bone
as well, that will give the soup a delicious flavor.
[_V. Verachtert_.]
HOCHE POT
One pound of fresh pork, one pound rump (flank) of beef, one pound rump
of veal, two onions, one celery, four leeks, two or three carrots, two
or three turnips, according to the size, a few Brussels sprouts, five
or six potatoes, according to the number of persons. Let the water boil
before putting in the meat, and cut all the vegetables in cubes of the
same size, like cubes of sugar. Let simmer only, for three hours; it is
delicious and makes a dinner.
[_V. Verachtert_.]
BOUCHÉES À LA REINE
Get some little cases from the pastry-cook of puff paste, which are to
be filled with sweetbread cut in dice. It is a good plan to heat the
cases before filling them.
The filling mixture. Cook the sweetbreads in water with pepper and salt,
till done, skin them and cut in dice. Prepare a good bechamel sauce,
seasoned with the juice of a lemon, and add to it a few mushrooms that
have been fried in butter. Heat the dice of sweetbread in this sauce and
fill the cases with it. Put them back in the oven to get quite hot.
HOCHE POT OF GHENT
Clean two big carrots and cut them into small pieces, the same for two
turnips, four leeks, two celeries, and a good green cabbage, only using
the pale leaves. Wash all these vegetables well in running water, two
or three times, and put them on the fire in three and one-half pints of
water. Add salt, and let it cook for an hour. At the end of this time,
add a good piece of pork weighing perhaps three pounds--for choice let
it be cutlets. You can also add a pig's trotter. Let it cook for another
hour, taking care that the meat remains below the water. At the end
of that time, and half-an-hour before you wish to eat it, add potatoes
enough to be three for each person. Watch the cooking so as to see that
the potatoes do not stick, and finish the seasoning with pepper and
salt.
[_Georges Kerckaert_.]
CARBONADE OF FLANDERS
Cut your beef into small neat pieces. Mince some onions finely, and for
five or six people you would add two bay-leaves, two cloves, pepper,
salt; simmer gently for three hours in water, and at the end of that
time bind the sauce with cornflour. Some people like the sauce to be
thickened instead with mustard.
[_V. Verachtert._]
HEADLESS SPARROWS
Take two pounds of beef, which must be lean and cut in thin slices. Cut
your slices of beef in pieces of five inches by three. Put in the middle
of each piece a little square of very fat bacon, a sprig of parsley,
pepper and salt. Roll up the slices and tie them round with a thread so
that the seasoning remains inside. Melt in a pan a lump of butter the
size of a very big egg. Let it get brown and then, after rolling the
beef in flour, put them in the butter. Let them cook thus for five
minutes, add half a pint of water, and let them simmer for two hours.
Fill up with water if it becomes too dry. Before serving, take great
care to remove the threads.
[_A Belgian at Droitwich._]
MUTTON STEW
Take two pounds of mutton, the breast or one of the inferior parts will
do as well as a prime piece. Put in an earthenware pan a lump of butter
as big as an egg, and let it color. Cut the mutton in pieces and let
them color in the butter, adding salt and pepper, a few onions or
shallots. When all is colored, add at least a pound of turnips, cut in
slices, with about a pint of water. Let it boil up till the turnips are
tender. Then add two and one-half or three pounds of potatoes; salt and
pepper these, but in moderation, if the meat has been already salted
and peppered. Add some thyme and bay-leaves, and let them all cook very
gently till the potatoes are tender. When these are cooked, take out the
pieces of meat, mix the turnips and potatoes, so as to make a uniform
mixture; then place the meat on the top of the mixture, and serve it.
_N.B._ It is necessary to watch the cooking of this dish very carefully,
so that you can add a little water whenever it becomes necessary, for if
one leaves the preparation a little too dry it quickly burns.
[_A Belgian at Droitwich._]
HOCHE POT GANTOIS
(For eight or nine persons)
Take one pound beef, one pound salt pork, and one pound mutton; cut into
pieces about three inches by two, let it boil, and skim. Take two or
three carrots, one large turnip, one large head of celery, three or four
leeks, a good green cabbage, cut in four, the other vegetables cut into
pieces of moderate size, not too small; put them in with the meat, and
see that they are first covered by the water. Let it boil for three
to four hours, and three quarters of an hour before dishing, add some
potatoes cut in pieces.
To dish: Place the meat in the center of a flat dish, and the vegetables
around; serve the liquid in a soup-tureen. This dish should be eaten out
of soup plates, as it is soup and meat course at one time.
CHINESE CORKS
Make a thick white sauce, and when it has grown a little cold, add the
yolk of one egg, and a few drops of lemon-juice. Sprinkle in a slice of
stale bread, and enough grated cheese to flavor it strongly, and leave
it to cool for two hours. Then shape into small pieces like corks,
dip them into the beaten whites of your egg, and then into grated
breadcrumbs. Have ready some hot fat, or lard, and fry the cheese-balls
in it till they are golden.
[_Mme. Limpens._]
LIMPENS CHEESE
Take a roll and, cutting it in slices, remove the crusts so that a
round of crumbs remain. Butter each slice, and cover it well with grated
cheese, building up the slices one on the top of the other. Boil a
cupful of milk, with pepper, salt, and a little nutmeg; when boiled,
pour it over the bread till it is well soaked. Put them in the oven, for
quarter of an hour, according to the heat of the oven and the quantity
you have. You must pour its juice over it every now and then, and when
the top is turning into a crust, serve it.
[_Mme. Limpens._]
CHEESE SOUFFLÉ
Take two good soup-spoonfuls of flour, and mix it with half a teacupful
of milk; melt a lump of butter, the size of a filbert, and add that,
then enough grated cheese to your taste, and the yolks of four eggs.
Add at the last the whites of the four eggs, beaten stiffly; pepper and
salt. Butter a mold, put in your mixture, and let it cook for one hour
in a saucepan, surrounded with boiling water, and the lid on. Then turn
out the soufflé, and serve with a mushroom sauce. The sauce is a good
white sauce, to which you add already cooked mushrooms. Clean them first
of all, chop them, and cook them till tender in butter; and their own
juice; then throw them into the sauce, and pour it over your soufflé.
[_Mme. Vandervalle._]
CHEESE CROQUETTES
Make a thick bechamel sauce, and be sure that you cook it for ten
minutes, constantly stirring. Add, till well flavored, some Gruyère and
Parmesan cheese, mixed and grated. Let it all get cold. Then roll
this mixture into the shape of carrots; roll them in finely-grated
breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot
dish, and, at the thicker end of each carrot stick in a sprig of parsley
to look like the stalk.
[_Mme. van Marcke de Lunessen._]
CHEESE FONDANTS
For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
Gruyère cheese, and Parmesan, grated very finely. Add at the end the
juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then
make little balls with this paste and roll them in breadcrumbs. Throw
them in a pan of boiling fat, where they must remain till they are a
good golden color. Drain them, keeping them hot, and serve quickly.
[_Madame Emelie Jones_]
CHEESE SOUFFLÉ
Grate half a pound of Gruyère cheese. Mix in a cup of milk a
dessert-spoonful of flour; beat four whole eggs, and add first the
cheese, and then the flour and milk mixture. Season with pepper and
salt, and put all into a mold. Let it cook in a saucepan of boiling
water for an hour and a half. Then at the end of this time put it in the
oven for half an hour.
[_Madame Emelie Jones_.]
POTATOES AND CHEESE
Wash some raw potatoes, peel them, cut them into very thin round slices.
Take a dish which will stand the oven, and be nice enough to go on the
table, and put in it a layer of the slices sprinkled with pepper, salt,
a little flour, and plenty of grated Gruyère. Continue in this way,
finishing with a layer of cheese, and a little flour. Put the dish in
the oven, which must not be a very hot one, and cook gently.
For a medium pie dish you will find that half an hour will be sufficient
to cook the potatoes.
[_Madame Emelie Jones_.]
YORK HAM, SWEETBREADS, MADEIRA SAUCE
Heat the ham in a double saucepan (bain marie). Boil the sweetbreads,
blanch them and let them fry in some butter.