fine, freshly opened oysters, suppress their liquor, then place them in
a saucepan on the fire with half an ounce of very good butter; gently
boil them for three minutes, then add half a wineglassful of good old
Madeira wine, let the wine reduce one-half. Break into a bowl four fresh
egg yolks, with half a pint of sweet cream, then with the wire whip
thoroughly beat them up, and then add it to the oysters, continually and
briskly stirring while adding it; let all cool for three minutes,
briskly stirring meanwhile. Remove from off the fire, pour into a hot
deep dish or tureen and send to the table.
VEGETABLES.
=1453. Banana Fritters à la Whittemore.=--Neatly peel six fine, sound,
not too ripe yellow bananas, cut each one in halves, crosswise, place
them on a dish. Have a well-prepared batter as for No. 1190; gently and
carefully roll them in the batter one by one, so as to keep them in
their original form. Place them in very hot fat, and fry for ten
minutes. Lift them up with a skimmer, thoroughly drain. Dress them on a
hot dish with a folded napkin, and serve.
=1454. Banana fried à la John Claflin.=--Select six very firm, sound,
red bananas; carefully peel them, cut each one into halves lengthwise,
place them on a dish, one beside another, sprinkle two tablespoonfuls of
flour over, gently and carefully roll them in the flour without
disturbing their shapes.
Have two gills of sweet olive-oil in a sautoire on the hot range, and
when very hot, with the medium of a flat spoon transfer the half bananas
gently into the very hot oil, and fry them for five minutes on one side,
then turn them over and fry for five minutes on the other side. Gently
lift them up with a skimmer one by one, carefully dress them on a hot
dish with a folded napkin, and send to the table.
=1455. Fried Bananas à la Juarez.=--Have six firm, sound, not too ripe
bananas; neatly peel them, and proceed to fry them in exactly the same
manner as above (No. 1454), but using the same quantity of clarified
butter instead of sweet-oil.
=1456. How to Blanch Macaroni and Spaghetti.=--Have a pan on the fire
with plenty of water, with two tablespoonfuls of salt; and thoroughly
boiling, gently slide in three-quarters of a pound of fine Italian
macaroni without breaking it. Should any stick out of the pan, gently
press it down when the water boils again so as to have it as long as
possible. Boil it for seventeen minutes. Remove from the fire, drain
well, lightly refresh it in cold water, drain again, and then it will be
ready for use whenever desired. Spaghetti is blanched the same way.
=1457. Macaroni à la Crême.=--Take the above quantity of blanched
macaroni, place it in a sautoire on the fire, with three ounces of
butter, tossing well until it has thoroughly absorbed the butter; then
add five heaped tablespoonfuls of grated Swiss cheese, season with a
tablespoonful of salt, a teaspoonful of white pepper, and the third of a
saltspoonful of grated nutmeg, and pour in a gill of hot Béchamel sauce
(No. 154). Toss all well together, while thoroughly heating for five
minutes. No spoon or fork should be used for mixing, as it only needs
tossing. Place it in a hot hollow dish or tureen, and send it to the
table.
=1458. Timbale de Macaroni à la Napolitaine.=--Instead of preparing
three-quarters of a pound of macaroni as in No. 954, prepare only half a
pound. Have a nice round timbale about six to seven inches in diameter,
lightly butter the interior. Cut one good-sized sound truffle with a
tube one inch in diameter, cut also a small piece of cooked smoked beef
tongue, of the red part, with the same tube, then cut both into very
thin even slices. Place one slice of truffle at the bottom of the
timbale right in the centre, then place four pieces of tongue at equal
distances around the slice of truffle. Arrange macaroni all around each
piece of tongue, beginning at the side of the truffle and ending at the
other side. Have four pieces of truffle cut in diamond-shape; place one
piece at each section of the macaroni, then arrange a large macaroni
completely around the design, as close as possible, and continue the
same until the mold is completely covered all around, and then lay in
the ice-box until further action. Place the remaining macaroni in a
saucepan with two ounces of good butter, tossing well while heating for
five minutes, season with a tablespoonful of salt and a third of a
saltspoonful of cayenne pepper, adding five heaped tablespoonfuls of
grated Swiss cheese and a gill of tomato sauce; (No. 205) toss well
again, to mix well together. Cut the remainder of the tongue and
truffles into thin slices, and add them to the macaroni; gently toss
again for two minutes; take from off the fire, and let cool off for
fifteen minutes. Take the decorated mold from the ice-box, and then
carefully fill it with the above preparation, being very careful not to
disturb the design. Place the timbale into a large saucepan, fill the
pan with water, up to half the height of the timbale, then place it in a
moderate oven to cook for one hour and a half. Remove from out the oven,
take the timbale out of the water. Have a hot serving-dish, then
carefully turn the timbale over the dish, lift up the mold, pour half a
gill of hot tomato sauce around the dish, and send to the table.
=1459. Timbale of Spaghetti à la Levantinese.=--Prepare half a pound of
spaghetti exactly the same as for No. 1456. Have a piece of cooked
smoked beef tongue, _red part_; cut off a very thin slice, two and a
half inches in length by two in width, and with a pointed sharp knife
cut out of it a shield, then cut a cross out right in the centre of the
shield, one inch in length by one in width. Have the white of a cooked
egg, cut out of it a thin slice, then cut into a cross, to fit the one
cut out of the centre of the shield. Take a round timbale mold, from six
to seven inches in diameter, place the shield at the bottom of the mold
right in the centre, carefully lay the egg cross right in the centre of
the shield, gently pressing it down. Have one cooked string bean about
two inches long, cut it in half, then place one piece at each side of
the shield, beginning at the end, going up to half the height of the
shield. Split twelve cooked peas into halves, arrange six pieces
alongside of each string bean, so as to represent olive branches, then
arrange the spaghetti all around the mold, the same as for the macaroni,
and proceed exactly the same with the rest, and send to the table.
=1460. Teltauer Rubchens à la H. A. Ceasar.=--Procure half a quart of
fine, sound rubchens (turnips), scrape, pare, and wash them well. Have a
saucepan on the fire, with plenty of cold water and a heaped
tablespoonful of salt, add the rubchens, and as soon as it comes to a
boil, drain the water out, add now to the rubchens a heaped
tablespoonful of good butter, a teaspoonful of powdered sugar, and a
teaspoonful of salt; pour in half a gill of white broth (No. 99) or
consommé, tightly cover the pan, and let slowly cook for one hour,
gently tossing them once in a while. Have in a saucepan on the range one
tablespoonful of good butter and four tablespoonfuls of flour. Mix well
together with the wooden spatula for five minutes without browning, then
gradually add one pint of hot milk, continually mixing while adding it.
Season with a teaspoonful of salt, a very little grated nutmeg, and let
thoroughly cook for ten minutes. Remove it from the fire, strain it
through a fine sieve into the pan with the rubchens, add then half a
tablespoonful of good butter, briskly shuffle the pan while cooking for
three minutes longer, so as to have them well mixed together; pour it
into a hot vegetable dish, and serve.
=1461. Teltauer Rubchens à la Schlissinger.=--Prepare half a quart of
rubchens in the same manner as in No. 1460, and after they have been
cooked for one hour place them in a sautoire with one ounce of good
butter, toss them gently until they obtain a light brown color, which
will take about eight minutes; add then a teaspoonful of very finely
chopped fresh parsley, gently toss them once more, transfer them into a
hot vegetable dish, and send to the table.
=1462. Teltauer Rubchens à la Musser.=--Have half a quart of fine, sound
rubchens (turnips) prepared as in No. 1460, and then proceed with the
whole operation exactly the same, only substituting one pint of hot
demi-glace sauce (No. 185) for the cream, serving the same.
BREAD.
=1463. How to prepare the Dough for French Bread.=--Sift on a table four
pounds of the best flour procurable, transfer two pounds of it into a
bowl of the capacity to hold ten quarts. Make a hollow space in the
centre of the flour in the bowl, then put in it one ounce of compressed
yeast, pour in one pint of lukewarm water, then with the hand thoroughly
dissolve the yeast in the water for three minutes thereafter; gradually
incorporate the flour for five minutes, then sharply knead the whole for
five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm
place of about eighty degrees temperature, to let the sponge rise for
two hours. During that length of time the sponge will double, after
about one hour and a half (after being put away) then fall, and again
rise double. Have in a vessel one pint of lukewarm water, or the same
quantity of lukewarm milk, add one and a half ounces of salt, thoroughly
dissolve for one minute, then pour it into the bowl with the sponge, and
thoroughly knead the whole well together for five minutes. Now gradually
add the two remaining pounds of flour, constantly kneading meanwhile.
which ought to take about fifteen minutes, to have it smooth and
consistent. Lift up the dough with the hands and sharply knock it
against the bottom of the bowl for at least six or seven different
times, so as to have it of a firm consistency; then cover the bowl with
a napkin, place it in a warm place, the same temperature as before, to
rise for two hours again; by this time the dough should be raised
double. Remove the napkin and transfer the dough on a lightly floured
table. Cut out a two-pound piece, and with the hands roll and press it
into a ball shape for three minutes, then lay it aside. Cut out another
of the same weight, roll and press it in the same way as the first. Cut
the remaining dough into twelve equal pieces, and roll them also into
ball shapes, and let rest for three minutes.
=1464. How to shape French Rolls and Fluttes.=--Have a square tin pan
eighteen inches long; lay over it a duck cloth twice longer than the
pan; flute the cloth up two inches high, and two inches apart from one
another. Take a rolling-pin six inches long by half an inch thick, lay
it crosswise over a small ball shape right in the centre, and with both
hands press it down almost to the bottom, then slightly roll the pin,
taking care to leave the third of an inch intact; remove the pin, then
place the shape-like roll into a section of the fluted cloth in the pan,
and then proceed with five more exactly the same. Now take one of the
remaining small balls, and with the hands roll it out to the length of
four inches, and then place it in the fluted cloth and proceed the same
with the other five.
=1465. How to shape the French Loaf and Ring (or Couronne).=--Take one
of the large ball-shaped pieces of dough, and with the hands roll it out
evenly to eighteen inches long. Flute a section of the cloth in the pan
three inches high by four inches wide, then gently lay the dough in it;
cover all with a sheet of paper, and then place the pan in a warm place
to rise. Evenly roll out the last ball-shaped dough with the hands,
twenty-four inches long, then firmly join (or connect) both ends
together, giving it a pretty round ring shape; place it then into a
baking pan, lay a sheet of paper over, and put it in a warm place to
rise.
=1466. How to bake the Rolls and Fluttes.=--Allow the rolls and fluttes
to rise for three-quarters of an hour. Then transfer them into a
baking-sheet, keeping them one inch apart one from another. Make three
small diagonal incisions on top of the six fluttes; then place them in a
hot oven to bake for thirty minutes. Remove from out the oven, lay
aside, and serve when desired.
=1467. How to bake the French Loaf and Ring (Couronne).=--Take a board
eighteen inches long by five inches wide and half an inch thick. Lightly
flour it, and place it right alongside of the French-loaf-shaped one,
and with the hands lift up the cloth on the opposite side, turning the
loaf on the board, and then carefully turn the loaf from the board into
a baking-sheet. Make three light incisions diagonally on top, and place
it in the hot oven. Immediately make four light incisions, at equal
distances on top of the ring-shaped one in the pan, and place it also in
the upper section of the oven, and let both bake for one hour. Remove
them from out the oven, and they will be ready to serve.
=1468. Tea Biscuits.=--Place in a vessel one and a half pounds of flour,
half an ounce of fine salt, half an ounce of powdered sugar, and one
ounce of baking powder. Mix all well with the hand for one minute, then
transfer the whole into a sieve, over another vessel; press the
ingredients through, remove the sieve; add one ounce of good butter,
then with the hand mix all well for one minute; pour into it one pint of
fresh milk, then knead the whole well together for five minutes.
Transfer the dough on a lightly floured table, and with a rolling-pin
roll out the dough to three-quarters of an inch thick. Cut out from it,
with a round paste-cutter, two inches in diameter, thirty equal pieces,
and lay them close together on a buttered baking-pan. Moisten their
surface with fresh milk, place them in the hot oven to bake for twenty
minutes. Remove from out the oven, lay aside, and serve when required.
=1469. Boston Brown Bread.=--Place in a wooden bowl six ounces of flour,
six ounces of Indian meal, and six ounces of rye flour; mix well
together; then add two ounces of butter and one teaspoonful of
saleratus; mix thoroughly for two minutes; add now half a pint of
molasses and one pint of sour milk; mix the whole well together for five
minutes. Have a brown-bread mold sufficiently large to hold three
quarts, butter the interior well, transfer the preparation into it. Then
place the mold in a deep pan five inches high; fill the pan with warm
water, place it in a moderate oven to steam for three hours and a half
without disturbing it. Take from out the oven, lift up the mold from the
pan, turn it onto a dish, remove the mold, and it will be ready to
serve.
BEEF.
=1470. Salisbury Steaks.=--Procure two pounds of fine rump part of beef,
pare off all the fat, then place it in a Salisbury chopping machine and
chop it until very fine; remove from the machine, put it on a table,
discard all the sinews, then season with a pinch of salt (a
tablespoonful), half a pinch of pepper (a heaped teaspoonful),
thoroughly knead all together, then make six balls of equal size.
Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll
each steak in the sweet-oil, then place them on the broiler and broil
for three minutes on each side; remove from the fire, dress them on a
hot dish, decorate with a little water-cress, and serve.
If no Salisbury machine be on hand, chop the beef very fine on a wooden
board.
=1471. Fillet of Beef to the Success of the World’s Fair of
1892.=--Procure a fine fillet of prime beef of about six pounds, neatly
pare it, remove the sinews from the top; cut three truffles in oblong
pieces, two ounces of uncooked lean ham, and two ounces of larding pork,
all cut the same way; then with a larding-needle lard the fillet, with a
row of ham crosswise on the surface; then one row of pork, and then one
of truffles, and continue the same with the rest until down to the end
of the fillet; place in a pan one sliced carrot, one sliced onion, one
bay-leaf, and a few scraps of pork, lay the fillet over, sprinkle over
all one tablespoonful of salt, pour over half a cupful of clarified
butter; cover the fillet with a well-buttered paper, and then lay aside
until further action.
Lightly butter the interior of a tin mold about two inches longer than
the fillet, so as to make a solid pedestal for the fillet. Cut into
oblong pieces two good-sized red carrots, two fine white, cooked
turnips, seeing that they are all cut the same length; arrange a line of
cooked green peas, by preference, all around the edges of the bottom of
the mold, then arrange a piece of carrot over the peas, slightly
inclined toward the right, then a piece of turnip inclined in the same
way, and continue so all around the mold; place another line of peas
parallel to the other, right over the carrots and turnips; arrange
another line of carrots and turnips the same as the other, but this one
inclined toward the left. Boil in a quart of white broth (No. 99) for
twenty minutes half a pound of well-picked Italian rice; then carefully
pour the rice right in the centre of the mold, avoiding disturbing the
vegetables; place the mold in a baking-pan, with hot water in it up to
half its height, place in a moderate oven for twenty minutes, remove
from out the oven, and keep in a warm place until further action.
Place on a wooden board half a pound of flour, make a small hollow space
in the centre, place in it four ounces of butter, gradually add one gill
of cold water, gently kneading meanwhile until all well mixed together,
sprinkle a very little flour over it, and let rest for a few minutes.
Have four round molds, three inches in diameter by two and a half in
depth, very lightly butter the inside of each. Roll out three-quarters
of the dough to a quarter of an inch thick, then with it line the inside
of the four molds, fill them with cracker dust, place them on a tin pan,
and bake in the oven for ten minutes; remove from out the oven, let
cool, throw out the cracker dust, then turn each mold upside down on a
table, lift up the molds and let cool for awhile. Roll out the rest of
the dough as thin as possible, then cut out leaves with a wheeled
paste-cutter one inch and a half long; take the yolk of one egg and a
tablespoonful of water, beat up in a bowl, then with a hair brush
completely glaze the exterior all around of the four croustades:
completely cover the croustades with the cut out leaves all around,
commencing at the top, with the points upward, one overlapping another.
Lightly glaze the leaves now with the beaten egg and water, and then
place in the hot oven for three minutes, to let them get a good golden
color; take from out the oven, lay aside until further action.
Now place the fillet in the oven to roast for thirty-five minutes,
basting it occasionally with its own gravy. Remove it from the oven,
have a large hot dish ready, carefully unmold the rice right in the
centre of the dish, then gently arrange the fillet on top of the rice
right in the centre; fill two croustades with hot mushroom garnishing
(No. 230), and fill the other two with hot jardinière (No. 1033); place
one mushroom croustade on each side of the fillet, and a jardinière at
each end. Pour into the pan in which the fillet was cooked half a
glassful of Madeira wine, place on the hot range and let come to a boil;
add now to it a gill of white broth (No. 99), let boil for two minutes,
then thicken with two tablespoonfuls of Espagnole sauce (No. 151), let
come to a boil again, skim off all the fat, strain through a fine sieve
into a sauce bowl, and send the fillet to the table with the sauce
separate.
=1472. Filet Mignon à la Albert Pulitzer.=--Cut out from a piece of
fillet of beef of about two pounds six small even fillets; neatly pare
them all around, lay them on a dish until further action. Place in a
saucepan one finely chopped sound shallot, with a teaspoonful of butter;
let slowly simmer on the range for three minutes without browning; add
to it six mushrooms, cut into small dice-shaped pieces, and two sound
truffles, cut the same way; pour in one tablespoonful of Madeira wine,
reduce until almost dry, then thicken with one tablespoonful of
Espagnole sauce (No. 151). Cook for two minutes, take off the fire and
let cool.
Thoroughly pound in a mortar two ounces of lean, raw veal, season with a
heaped teaspoonful of salt and the third of a saltspoonful of cayenne
pepper; mix well together, then add the whites of two raw eggs, mix
thoroughly again. Gradually add a gill of sweet cream, continually
stirring meanwhile; then press it through a fine sieve into a bowl,
place it in the ice-box until called for. Mix a tablespoonful of salt
with a teaspoonful of white pepper; equally season the six fillets all
around. Have on the hot range, two tablespoonfuls of very hot clarified
butter in a sautoire, then place the fillets into it, one beside
another, and cook on one side only for two minutes. Remove then from the
sautoire, place on a dish, the cooked side up. Equally divide the
mushrooms, truffles, etc., over each fillet, and with a table-knife give
a nice dome shape.
Take the preparation from the ice-box; completely cover the surface of
the force on each fillet with this, and with the knife give them also a
nice dome shape. Take six small mushrooms, cut off the stems, place one
button on each fillet, right in the centre. Cut a good, sound truffle
into six equal slices, then with a tube half an inch in diameter cut out
from each slice six pieces--quarter-moon shape. Arrange six pieces
around each mushroom at equal distances, so that they represent
wind-mills. Carefully place each fillet in a buttered sautoire; place on
the hot range to cook for one minute only. Then put them in a moderate
oven for five minutes.
Remove them from out the oven; place on a hot serving-dish six round,
fried, bread croûtons the size of the fillets, one inch thick. Dress one
fillet on top of each croûton, pour two gills of hot Colbert sauce (No.
190) around the dish and send to the table.
LAMB.
=1473. Lamb Chops à la E. F. Shepard.=--Have six fine, nicely pared
French lamb chops; place on a dish, mix a tablespoonful of salt with a
teaspoonful of white pepper and with it equally season the chops all
around and leave on the dish.
Take two ounces of raw, lean lamb; place it in the mortar. Season with a
teaspoonful of salt and the third of a saltspoonful of cayenne pepper;
thoroughly pound it, add the whites of two eggs, thoroughly mix
together, then add very gradually one gill of sweet cream, continually
mixing while adding it, pass it through a fine sieve into a bowl. Cut
into small dice-shaped pieces, one ounce of cooked smoked beef tongue,
and two mushrooms cut the same way; place these in a sautoire on the hot
range, with a teaspoonful of Madeira wine, and reduce until almost dry,
and then place in the bowl with the force, mix all well together, and
lay it aside for further action.
Thoroughly heat two tablespoonfuls of clarified butter in a sautoire,
place the six chops in it and cook for two minutes, but one side _only_;
then dress on a dish, the cooked side up, and equally divide the force
among the six chops _on top_, giving them a pretty dome shape. Cut six
thin slices of cooked tongue from the reddest part, then with a tube one
inch in diameter cut out from each slice a piece; then with a tube half
an inch in diameter, cut out another piece, right from the centre of
each. Cut out of a sound truffle six very thin slices, then with a tube
half an inch in diameter, cut out six round pieces. Arrange in the
centre of each chop a slice of tongue, place a slice of truffle right in
the centre of the tongue. Arrange a ring of cooked green peas all around
the tongue.
Carefully place them in a well-buttered sautoire and cook for one minute
on the hot range; then place them in the oven for five minutes. Have a
hot serving-dish with six heart-shaped croûtons (No. 133) placed in
star-shape around the dish. Gently lay a chop on each croûton--handles
out; adjust a paper ruffle on each and serve with the following sauce
separate.
Have in a sautoire one sound, green pepper, cut up in small dice-shaped
pieces, with half a teaspoonful of clarified butter; let slowly simmer
for one minute, then add a gill of tomato sauce (No. 205), just one drop
of Tabasco sauce, and half a gill of Espagnole sauce (No. 151). Cook all
together for five minutes, then pour it into a hot sauce bowl and send
to the table.